Strawberry Salad

1 bag of spring salad mix or your favorite greens

4 slices of bacon fully cooked and crumbled (or use the bottled bacon pieces, not Bac-o-bits)

¼ c. cashew or almond pieces

¼ c. Craisins

3 slices of red onion, finely cut, optional

8 oz. fresh sliced strawberries

Adding 2 finely sliced kiwi fruit makes a nice variation. You can also add celery, cucumber, avocado, feta cheese, or mandarin oranges

Dressing:

1 c. mayonnaise

¼ c. milk

1/8 c. balsamic vinegar

1/8 c. sugar

2 heaping T. strawberry jam (I usually use more.)

Mix all ingredients in blender and toss into the salad. This will make more dressing than you need for the salad. Put remaining in fridge.

Rice

I know that everyone knows how to make this but I came across a really good method a few years ago in The New Best Recipe cookbook. Here's how I do it:

2 c. rice
about 2 t. of butter
2 1/2 c. water
1/2 t. salt

Saute the rice in the butter for a few minutes over medium high heat until all the rice is coated but not brown. Add the water and bring to a boil. Cover and cook for 15 minutes. Stir. Turn off the heat but leave the pan on the burner and keep it covered for another 15 minutes. Fluff.

Chicken Cacciatore

I'm not sure that I spelled that correctly but it sure tastes good :). I modified a recipe that I found in Dinner is Ready. I try not to use fresh onions in anything because they make Mikey sick but feel free to substitute one onion, sliced in place of the onion powder.

3 large, frozen chicken breasts
1/2 T. onion powder
1 t. garlic powder
1/2 T. dried oregano
1 t. dried basil
1 t. salt
some cracked black pepper
1 14 oz. can tomato sauce
1 sm. can tomato paste
1 sm. can of mushrooms but feel free to use fresh
1 bay leaf

Put all of the ingredients into a crock pot and cook on low about 4 1/2 hours or until the chicken is very tender. Serve with rice or pasta.

Easy Potluck Pie: Peanut Butter Chocolate Pie

Here is a link to a super easy potluck worthy pie. I made it last night and although I haven't tried the finished version, licking the bowl was delightful.

http://thepioneerwoman.com/cooking/2009/06/another-pie/

This pie was good but it was much better after I put it in the freezer. It doesn't freeze super hard, it just gets a really good creamy texture rather than fluffy which I prefer. It is much easier to serve as well.

Strawberry Freezer Jam

So easy...

I got the urge because I read two articles about freezer jam, one in Parents magazine and the other in Good Housekeeping. I used the idea from Parents though because it uses much less sugar and didn't require any cooking. Mikey got me a freezer this year so when strawberries went on sale at Sunflower Market this week for .88 cents a pound, I had to go for it. It was so super easy. Here's the recipe but it is also on the packet of pectin:

1 packet of Simple Creations no-cook fruit pectin
4 lbs. strawberries, washed and sliced
1 c. sugar (the recipe on the pkt. calls for 1 1/2 c. but in Parents they only use 1 c. I used the lesser amount and it was plenty sweet.)

Crush the berries until they are the texture that you want. Measure out 4 c. of puree. Mix the sugar and pectin together then add the puree. Stir for 3 minutes then put into clean jars. Freeze for one year or refrigerate for 3 weeks.

Sorry It Has Been So Long

I feel bad that I haven't kept up with this blog. I have a few recipes that I want to post but I just haven't gotten to them. Here is an easy one that is great for summer BBQ's and get togethers:

1 large box brownie mix
3 cups mini marshmallows
1 c. chocolate chips
5 whole graham crackers broken in fourths

Make brownies according to package directions. Take out of oven and sprinkle on marshmallows and chocolate chips. Put back into hot oven for 2 minutes. Take out of oven and press graham crackers on top. Yum! They are S'more brownies. This recipe is from a box of brownies but they only ask for 2 c. of marshmallows but I don't think that is enough.

Dining Out Website

Now that I'm a resident of Draper, I get the Draper Paper for FREE in my mailbox. So far the big controversy in the paper is whether or not to save some kind of barn.

Anyways this cute lady writes this article about good places to eat around town, so I thought I'd share her website. This week she talked about Tin Roof on 9400 S 700 E, and today's featured place is a baguette bakery. I am definitely going to be trying some of these places out!

http://dininginourtown.com/diningout.html

Hershey's Hot Cocoa

This recipe is on the Hershey's cocoa container but it seems like I always forget it if I have another brand. It is my very favorite hot cocoa, Swiss Miss just doesn't cut it after drinking this. You can substitute Splenda for the sugar with no problems (and it saves lots of calories). I usually use skim milk because that is what I keep on hand but any type of milk would work. Break out the marshmallows!

1/4 c. cocoa
1/2 c. sugar
1/3 c. hot water
dash of salt
4 c. milk
3/4 t. vanilla or peppermint extract (if you use the peppermint, just start with 1/4 t. and go up to taste from there because it is so strong)

Mix the cocoa, sugar, and hot water together in a sauce pan with a whisk. Bring to a boil over medium heat and boil for 2 minutes, stirring the whole time. Add milk and heat but do not boil. Remove from heat when it is the desired temperature and add extract. I like to use a whisk because it makes it sort of foamy. Mmm.

Pumpkin Chocolate Chip Cookies

I know that everyone has a recipe for these. This is my favorite though. I adapted it from The Peanuts Cookbook (circa 1969). Enjoy :).

1 1/2 c. brown sugar
1/2 c. soft butter
2 eggs
1 15 oz. can pumpkin or 1/2 of a large can
2 3/4 c. flour, sifted
1 T. baking powder
1 t. cinnamon
a few shakes of cloves
1/2 t. salt
1/4 t. ginger
1 c. chocolate chips (sometimes, I feel like I need a little more)

Preheat oven to 400 degrees. Cream butter and sugar. Add pumpkin and eggs and mix thoroughly. Sift dry ingredients together and add to pumpkin mixture. Add chocolate chips. Drop batter by tablespoons or teaspoons onto an ungreased cookie sheet. Bake large cookies about 14 minutes, small cookies about 9 or until lightly browned.

Easy Bread Sticks

I got this idea from my friend Sherill and they are super yummy!

Rhodes Texas rolls
1/2 stick butter per 12 rolls
Salad Supreme

Thaw out the number of rolls you want overnight in the fridge. About two hours before you want to eat them, take the rolls out of the fridge. Melt the butter and spread it on your pan. Sprinkle Salad Supreme on the butter. Roll each roll into a breadstick shape. Place on pan. When all the rolls are on the pan, roll around in the butter/seasoning mixture. Let rise until double in size (one hour to 1 1/2 hrs.). I covered them with plastic wrap that had been sprayed with Pam. Bake at 350 degree for 20 minutes. Yum!!

Becky's Pumpkin Pie Squares

This recipe is from my friend, Becky Noel. I think they are so good that I like them better than pumpkin pie :).

1.
Yellow cake mix (minus 1 c. set aside for part 3)
1/2 c. melted butter
1 egg

Mix and pat into the bottom a 9 x 13 inch greased pan.

2.
3 c. pumpkin pie mix with seasoning (1 large Libby's brown can)
2/3 c. evaporated milk (1 sm. can)
2 eggs

Mix and pour this filling over above crust.

3.
Cut the following like pie crust and sprinkle over filling:
1 c. cake mix (reserved from part 1)
1/4 c. sugar
1/4 c. cold butter
1 t. cinnamon

Bake at 350 degrees for 60 to 70 minutes or until a knife comes out clean. Serve with whipped cream or ice cream.

Note: I like to make whipped cream and instead of using powdered sugar and vanilla, I use a little bit of instant vanilla pudding mix. You just need a little and it will flavor the cream and make it very stable.

Chili

This is the chili that I usually make. I keep to the recipe with all of these ingredients but it seems like each time I make it, I usually end up adding a little more of this or that. So, feel free to experiment. This chili is not spicy so if you like heat, feel free to add more :).

2 lbs. ground beef
1 onion, chopped
1 clove garlic, minced
1 T. Worcestershire sauce (I think I usually add a little more of this.)
3 T. chili powder
1 15 oz. can pinto beans
1 15 oz. can small red beans
1 15 oz. can pork and beans
1 - 2 T. sugar (only add one at the beginning and then more to taste)
1 qt. or 30 oz. crushed tomatoes (I have also used diced tomatoes for this but I like crushed.)
1 15 oz. can tomato sauce
1 t. salt (I always add more salt.)
1/2 t. pepper
2 packets regular (not buttermilk) ranch dressing mix

Brown ground beef with onion. Add all remaining ingredients. Do not drain beans. Heat to a boil then reduce heat and simmer for at least 2 hours but up to 4 hours.

I know the ranch dressing sounds weird, but trust me, it makes it fabulous :).

Weeknight Spaghetti

Okay, mainly I am writing this so I can remember what I did. I always make this but I think that I make it different every time. The nice thing about this recipe is that you can have dinner on the table, start to finish, in about 25 minutes (20 minutes if you don't drop lettuce all over the floor for your salad like I did).

1 lb. ground beef
1 - 2 T. olive oil
kosher salt
pepper
1/2 t. chopped/minced garlic (I keep a jar of the already chopped kind in the fridge.)
1 14.5 oz. can tomato sauce
2 14.5 oz. cans petite diced tomatoes**see note**
Italian spices that you like (I use dried basil, thyme, oregano, and sometimes savory.)
1 lg. T. of sugar or more to taste

Brown the ground beef in a large saute pan. Season with salt and pepper while browning. Bring a large pot of water to boil (if you start with hot tap water, it will be that much faster). When the beef is brown, add the garlic. Saute about 30 seconds then add the tomato products, spices, and sugar. Bring to a boil, then season with salt and pepper to taste. You may need more sugar too. By this time, your noodles might be cooked and they might not. Just let the sauce simmer, covered, until the noodles are ready. Drain the noodles, add them to the pan. Mix with the sauce and serve with Parmesan cheese.

**If you like a more saucy sauce, add 2 cans of tomato sauce and only one can of tomatoes. Or use all sauce. Just adjust it to your taste and what you have on hand. I think this spaghetti is even better the next day. Mmm.**

This is either the worst or best breakfast idea ever

Bacon Cinnamon Rolls

If anyone feels brave enough to make these, let me know how it turns out!!!

What I've Been Cooking This Weekend

This weekend I made 3 lasagna's and some carrot raisin bread. If anyone would like the recipes, reply to this and I will email them to you. The bread recipe is from a cookbook and it is a clone of the Mimi's Cafe carrot raisin bread. The other recipe is from Robin Miller on the Food Network and it's great because you can either make 3 lasagna's or 1 lasagna, 1 batch of sloppy joe's, and 1 batch of taco's with the filling. So cool!

Lion House Inspired Chicken Bake

I have one of the Lion House cookbooks and usually I'm kind of scared to try some of the stuff in it because I'm afraid of new things. But, I tried a chicken bake and I changed a few things so here is what I did and it turned out super good. I would totally make this again. I made egg noodles and broccoli to go with in and the sauce goes great on the noodles.

6 boneless, skinless chicken breast, mine were still a little frozen and they were huge
Kosher salt
garlic salt
paprika
2 cans cream of chicken soup (it calls for one can of cream of mushroom)
1 large can evaporated milk (it calls for 1/2 c. of this but I like extra sauce)

Preheat oven to 350 degrees. In a 9 x 13 inch pan, sprinkle some Kosher salt, garlic salt, and paprika evenly all over the bottom. Then place the chicken on top (this way you don't have to bother with touching the chicken a lot by turning it over to season both sides). Sprinkle Kosher salt, garlic salt, and paprika evenly over the tops of the chicken. Mix soup and milk. Pour over chicken. Bake for about 1 hour and 30 minutes but check for doneness after one hour or if you have thin chicken, sooner. Yum. This is way good!

Roast Beef

Last week I purchased a 5 lb. rump roast from Macy's grocery store. They were on sale for 1.99 a lb. which is fantastic. I sprinkled it very liberally with kosher salt and fresh, cracked pepper. I put it fat side up in a 9 x 13 inch pan and browned it in a 475 degree oven for about 30 or 35 minutes. Then I turned the oven down to 250 and roasted it until it was done. I think that it took a total of about 2 1/2 to 3 hours. It was so nice because the first day we had the roast w/ mashed potatoes, gravy, and broccoli. The next two days we used the thin slices and made French dip sandwiches. So yummy!

Here's how I make gravy:

If you follow the recipe above, you will have lots of dark bits and juice in the pan after the roast is finished. Remove the roast to a cutting board and cover with foil for at least 15 minutes. Meanwhile, put your pan over two burners. I use the water from cooking the potatoes and add about 2 cups or until it is right color and a good amount of gravy. I put the burners on med. high and bring everything to a boil as I scrape the bits off the bottom of the pan. Once the liquid is bubbling, I add some cornstarch that has been mixed with cold water. I just add enough so that the consistency is how I like it. Just be sure to stir while you add the cornstarch water or you will have lumps and be sure to have the liquid boiling. Cornstarch doesn't reach it's full thickening power until it reaches the boiling point. Then season if you need to with salt and pepper.

Recipe Contest

Zanna got me addicted to the Pioneer Woman's website. She is having a recipe contest and it has a great prize. There are already over a thousand entries but I think it's fun to try. I entered three recipes, Mac & Cheese, Chicken Enchiladas, and Turkey Burgers. The contest is looking for recipes that contain lots of dairy, either cheese, milk, or yogurt (or all three). Anyway, here is the link so you all can enter too!

http://thepioneerwoman.com/cooking/

Secret Cafe' Rio Pork Recipe

Ok so here is the recipe I have for the cafe' rio pork. The recipe says to cook for 10 hours, add the sauce and cook for an additional 2 or more hours. I usually only cook it for 5 hours in the water and add the sauce and let it cook in it for at least 8 hours. It takes on more of the flavor and color, we think it is just as good as the real thing.

1 pork tenderloin
20 oz. Coke (not diet)
1 Cup brown sugar
1 bottle red taco sauce
1T cumin


Cook pork with 1/2 a cup of water with garlic, salt and pepper for 10 hours on low. (Again I usually just put it in the crock pot before I go to bed and add the sauce in the morning.)
Then in a sauce pan bring to a boil the rest of the ingredients.
Take sauce and add to pork in pot and cook on low for an additional 2 or more hours. (We have done it this way and it still tastes good but it is better the longer you can leave it cooking.)

Update on Chicken Enchiladas

I made chicken enchiladas again last night but instead of rolling them into individual burritos, I just layered all the ingredients in the 9 x 13 pan. I tore the tortillas so they would fit in the pan and I used the Mexican Blend cheese from Target, the Target brand. It was really good, I think they add chili powder to it. Anyway, it turned out really good and I think that it feeds more people this way too because you end up using more tortillas and each piece is really filling.

I also used the same recipe and cooked it in a dutch oven. I used a recipe book to figure out how many coals it would take to equal about 350 degrees and then just went for it. I layered it in the dutch oven which was easy because I had a 10 inch dutch oven and I used 10 inch tortillas.

Also, I steamed some summer squash (zucchini, yellow crookneck, and Mexican) in a dutch oven as well. I used 24 coals on the bottom to get it going and then too a few away to maintain the steam and just steamed until done. I liberally salted and peppered the squash before and then added a stick of butter once they were done. (How could they be bad with a stick of butter?) They seemed to go over really well and it's nice to have a healthier dutch oven meal among all the heavy dishes that seem to go with that type of cooking.