Monday, April 30, 2012

Pesto Tomato Grilled Cheese

Who doesn't like pesto? My whole family loves it. Even our sweet little almost 2 year old will gobble it up if I put it on anything. As I was browsing pinterest (hooray for pinterest!) I came upon this sandwich and new I had to try it. I made it tonight for dinner and my husband told me it was a keeper.

So simple and so divine!

Ingredients:

Bread slices- however many sandwiches you're going to make!
Pesto spread- we buy the Buitoni brand from the store and we love love love it
Cheese- whatever you prefer. We used mozzarella
Tomato slices
Extra virgin olive oil
Pepper

*Spread pesto on one slice of bread per sandwich. Put sliced tomatoes on top of pesto and sprinkle with pepper. Add cheese on top of tomato. Sprinkle olive oil on frying pan or griddle and cook your sandwich- flipping halfway through so both sides get toasted. Enjoy!

Sunday, April 29, 2012

Greens with Pears, Asiago and Cashews

As you know, I am a big fan of delicious salads.  This is a recipe for a wonderful salad that you can change to your heart's content.  This is the basic, but don't be afraid to add something else and experiment!  The dressing is divine and tastes so good with so many other salads!

4 Cups assorted greens (I love getting organic spring mix)
2 ripe pears, cored and thinly sliced (red anjou pears are my favorite)
2 oz. Asiago cheese, shaved with a vegetable peeler
1/2 C unsalted cashews, toasted

Dressing:
5 T olive oil
2 T balsamic vinegar
1 t honey
1 t Dijon Mustard
1 T finely chopped green onion (If I don't have any on hand, I shake in some dried chives)
Salt and freshly ground black pepper, to taste

In a cruet, combine olive oil, vinegar, honey, mustard, green onions, salt and pepper.  Shake well and set aside. (If you don't have a cruet, it is easy to put this into a small mixing bowl and wisk together.)  In a large bowl, combine the greens and about 2/3 of the dressing.  At this point you can add the other ingredients and toss together (which is what I do when we are just having a family dinner and I don't want to be too fussy), or for a beautiful presentation, divide among individual salad plates.  Arrange pear slices over greens in a spiral pattern.  Drizzle additional dressing.  Top with shaved Asiago slices and toasted cashews.

Feel free to experiment with this one girls!  Use apples instead of pears, add craisins, switch the asiago cheese for feta, toast some slivered almonds instead of using cashews or do all of it!

Wednesday, April 25, 2012

Summer's Chicken Pot Pie

A friend (Summer) made this for us after I had Leah. It was so good that I ate the leftovers for breakfast the next morning. Then I asked for the recipe. Now it is my comfort food of choice. When I asked Brad what recipe I should share with you, this was the first one he mentioned. I hope you enjoy it as much as we do!

Filling:
1/3 cup butter/margarine
1/3 cup flour
1/4 tsp. garlic powder
1/2 tsp. salt
1/4 tsp. pepper
1 and 3/4 cups water
3/4 cup milk
2 chicken bouillon cubes
2 chicken breast, cooked and cubed
1 large potatoes, cooked, peeled and cubed
1 cup mixed vegetables (frozen)

Melt butter in saucepan. Stir in flour, garlic, salt, and pepper. Gradually stir in water, milk and bouillon. Bring to a boil and stir for 2 minutes. Remove from heat. Add chicken and vegetables. Set aside.

Pastry:
1 and 2/3 cups flour
1 package (8 oz) cream cheese room temperature
1/3 cup cold butter/margarine sliced into smaller pieces

Combine flour and cream cheese. Cut in butter (I use a hand mixer). Work by hand until dough starts clumping into a ball.  On a floured surface roll 2/3 dough into a 12-inch square. Transfer to an 8-inch square baking dish. Pour filling into crust. Roll remaining dough into a 9-inch square, place over filling. Trim and flute edges. Cut slits in pastry to allow heat to escape while baking. Bake at 425 for 35-40 minutes. Let sit 10 minutes before serving.

I like to serve this with a nice salad or fresh fruit: it makes me feel better about all that butter!

Note: Don't be afraid of the pastry dough. I am a pastry novice, but it has turned out delicious every time I've used this recipe. I think the trick is to make sure your butter is cold (straight out of the fridge) and then don't overwork the dough. I don't worry about it being too perfect (I've never actually measured my rolled dough to see if it's a 12-inch square). I just eye-ball it and if it doesn't quite fit in the dish I use my fingertips to gently push it into place. Even if it isn't perfectly trimmed and fluted, it still tastes delicious!

Tuesday, April 24, 2012

Cheese Balls!!

At my family get-togethers cheese balls and crackers are must haves!!  Here are our two favorites, one sweet and one savory.

Pimento Cheese Ball
Ingredients:
2 jars pimento cheese spread (kraft)
2 pkgs (8 oz) cream cheese softened
minced onion and garlic or use onion & garlic salt to taste
2 shakes of paprika for color
1/4 - 1/2 cup cheddar cheese finely grated

Directions:
- Mix all ingredients together and refrigerate a few hours.  It is easier to form balls once the mixture is cool and firm.
- Using plastic wrap form 1 large ball or 2 small balls and roll in chopped pecans.


Pineapple Cheese Ball
Ingredients:
2 jars pineapple cheese spread (kraft)
2 pkg (8 oz) cream cheese softened
1 can crushed pineapple - drained and firmly patted dry (you don't want a lot of moisture)

Directions:
- Same as above!  Though this cheese ball is good in both almonds or pecans.

Breakfast Surprise

I grew up having this breakfast every Christmas morning!  I love it and we only have it a few times a year which makes it special.  It's a great breakfast casserole and so easy to prepare the night before an important morning.

Ingredients:
8 slices of french bread (cut into cubes)
1 lb Cheddar Cheese (cut into cubes)
1 lb Ham (cut into cubes)
10 - 12 eggs
1 1/2 cups milk

Directions:
- Mix together bread, ham and cheese, then spread on bottom of 9"x13" pan.  Beat eggs with milk, add a little salt and pepper (remember cheddar cheese and ham are both highly salty!) and pour over the bread, ham, & cheese mixture.
- Set in fridge overnight covered.
- Bake at 375 degrees F for 50 minutes to 1 hour

Variations:
- You can use frozen cubed hash brown potatoes in place of bread or  with the bread.  Place the potatoes on bottom of pan, slice up a cube of butter and put on top of potatoes.  Continue recipe as above.
- Use a combination of Cheddar and Pepper Jack Cheese to spice it up!

Pre-Baked Pizza Crust

I love this pizza crust recipe for having on hand pre-baked crusts, or frozen crusts.  When I went to Nevada for a week I had two of these crust pre-baked and Doug easily made his own yummy meals! Yields 2 medium crusts.

Ingredients:
2 1/2 tsp yeast (or one package)
1 tsp sugar
1 cup warm water
1 tsp salt
2 1/2 cups flour
dash of garlic powder
1/4 cup olive oil

Directions:
- Mix warm water, sugar and yeast.  Let it foam about 5 minutes.
- Mix the flour, salt, and garlic powder together. Now add the olive oil and the yeast mixture and mix together.  (I use my kitchen aid with the bread hook.)  Mix or knead until the dough is smooth and elastic.  It should not stick to your hands, so add flour if it's too sticky.
- Shape the dough into a ball, place in a bowl and lightly coat in olive oil to keep from drying out.  Cover with a clean towel and let the pizza dough double in size, about 30 minutes.
- Preheat oven to 450 degrees F.
- Punch it down and divide into two equal balls.  Roll out on floured surface to shape crust.  At this point you may just top with toppings and bake for a fresh pizza.  Or for pre-baked crusts, bake in oven 3-5 minutes, just until the outside starts to cook and it's not golden yet.
- Cool completely. Store wrapped in plastic wrap then covered in tin foil.  Then place in freezer or fridge (if you plan to use quickly).  You could also assemble your pizza then freeze.

Cooking Instructions:
- Let the crust thaw, top and bake in a preheated 400 degree F oven for 10-15 minutes until crust is golden and cheese is bubbly.  You may place pizza directly on rack.

Easy Baked Mac & Cheese

So this is totally a Campbell's Soup recipe that I have tweaked a little.  I've had better mac & cheeses but this is the one we always end up reverting to and Doug never tires of it.  And I seriously love how easy it is.  Plus it makes a good main dish or side dish!
Serves 4

Ingredients:
1 can Campbell's Condensed Cheddar Cheese Soup
1/2 soup can milk
1/8 tsp pepper
1/2 cup sharp cheddar cheese grated
salt to taste
2 cups hot cooked macaroni or spiral macaroni noodles
cornflakes for topping

Directions:
- Preheat oven to 400 degrees F.
- In a 1-quart casserole mix soup, milk, and pepper.  Then add hot macaroni and gently stir in cheese until melted.  Salt to taste.
- Top with cornflakes and bake at 400 degrees F, for 20 minutes until hot and bubbly.   I have topped with more cheese as well.

Lemon Pepper Salmon

This past weekend was gorgeous grilling weather, so I whipped this up and thought it was pretty good!  Of course its all made up so there are probably better recipes out there, but I'll share it anyways.  Doug thought it was restaurant worthy.....Of course I'll let you decide. (Yes I totally ripped this picture off of the internet, but mine looked very much like it :) And recipes just look better with a picture don't you think?)

Ingredients:
4 Salmon fillets (or any other fish)
Lemon Pepper
Dehydrated onions
Salt & Pepper
4 Tbl butter melted
1 Tsp lemon pepper (approximate)
1 Tsp lemon juice (approximate)
Dash of garlic powder
Sliced Lemon for garnish

Directions:
- Heat the grill on med-high heat.
- On one or two sheets of tin foil, place fish skin side down and rub lemon pepper on meat to give it a good coating.  Sprinkle each fillet with the onions, salt and pepper.
- Place the foil on the grill for easy clean up and let fish cook for 3-5 minutes.  Turn and cook 3-5 minutes more.
- Meanwhile, melt butter and mix the lemon pepper, lemon juice, and garlic into it.  I really just whipped this up and didn't do a lot of measuring, so flavor it to taste.  After fish has cooked on both sides, pour butter mixture over each fillet and let it cook just a bit longer.
- Serve with your choice of rice and veggies. Garnish with sliced lemon.

I served this with plain brown rice and fresh cooked green beans, but I'm sure it would be great with a good rice pilaf and any choice of veggies!

Chicken Noodle Soup

I know Summer is fast approaching, but this rain has me in comfort food mode.  This recipe is a little more involved, but is our all time favorite chicken noodle soup!  It is worth the extra work and great for those rainy days.  This recipe makes 12 servings.

Ingredients:
1 gallon water
4 boneless skinless chicken breasts
1 large onion, peeled and halved
3 bay leaves
10 whole black peppercorns
2/3 bunch celery, leaves reserved
1/4 cup chicken bouillon powder
1 lb carrots, peeled and sliced
1/3 bunch celery, chopped & leaves reserved
1 8 oz pck dry egg noodles

Directions:
- Place chicken in and water in a large pot over high heat and bring to a boil.  Reduce heat, cover and simmer, skimming fat as needed, 30 minutes.
- Place halved onion, bay leaves, peppercorns, and whole celery in the pot with chicken and simmer, covered 1 hour.
- Strain broth and reserve chicken.  When chicken is cool enough to handle, cut or shred meat into bite-size pieces.
- Return strained stock to pot over high heat, and stir in chicken bouillon, chopped celery and chopped carrots.  I usually buy a 1 lb bag of baby carrots (not the petites) and give those a rough chop.  Bring to a boil then reduce heat, cover and simmer 20 minutes, or until carrots are tender.
- Cook noodles separately according to package.  I do this so I don't loose all my good broth. Chop celery leaves and stir into pot with the cooked noodles.  Stir in chicken and heat until chicken is warmed through, about 10 more minutes.


Fancy Fruit Pizza

This is a great dessert for big get-togethers. I recently made it for the Piano Festival Luncheon and it was a big hit! Or for a fun individual serving, make regular sugar cookies and frost with cream cheese topping, fruit and glaze. So fun!


 Ingredients:
1 18 oz. pck refrigerated sugar cookie dough
1 8 oz. pck cream cheese (softened)
1/2 cup powdered sugar (or to taste)
1/2 tsp vanilla

fruit:
bananas (dashed with lemon juice to keep from browning) strawberries
grapes
pineapple (fresh or canned)
blueberries
kiwi
raspberries or black berries
canned mandarin oranges

 glaze:
1/2 cup sugar
2 Tbl cornstarch
 1 cup unsweetened pineapple juice
1 tsp lemon juice

 Directions:
-Preheat oven to 375 degrees F.
-On a greased 14 inch pizza pan, press the sugar cookie dough into an even 12 inch round. Bake at 375 degrees for 10-12 minutes or until golden brown. Cool completely.
- While crust is cooling, mix the cream cheese, vanilla, and powdered sugar together. I always do the powdered sugar to taste, so the measurement is a guideline. Once the crust is cool spread the cream cheese mixture over it. and top with your choice of chopped fruit. You can make a pattern with the fruit or just mix it up and sprinkle it on. Refrigerate for one hour.
-After the pizza has refrigerated for the hour make the glaze. For the glaze, combine the sugar and cornstarch in a small saucepan. Stir in pineapple and lemon juice until smooth. Heat, stirring constantly, until boiling. Cook and stir for 2 minutes or until desired thickness. Cool slightly, then drizzle over pizza and refrigerate.

Jam and Cream Cheese Crescent Rolls

For my first contribution to this here blog I would like to share a super simple recipe that we use a lot. Lainy loves when I have these crescent rolls ready for her after school. She also likes to help me make them. They're great for a quick snack or a treat after dinner.

Cream Cheese (softened)
Your favorite jam (we like raspberry or apricot)
1 can refrigerated crescent rolls

Separate the crescent rolls into triangles. Spread with cream cheese and jam. Roll dough starting at wide end to tip of triangle. Place on lightly greased baking sheet. Bake at 350 for 12-15 minutes or until golden brown. Best served warm.

*you can also sprinkle the cream cheese and jam with nuts (walnuts or pecans) before rolling them up

Pork and Beans

My husband raves about this recipe. He says it's the best pork and beans he's ever had and I must agree with him. I believe it's the liquid smoke that does the trick! It gives it an extra campfire flavor that's hard to beat. Truly, he'd be happy if I fixed this every week. This feeds a large crowd- great for BBQ's. Although when I make it for my small family I still keep the portions as is because we eat it so fast!

2  31oz cans pork and beans
Large can red kidney beans, drained
Large can buttered lima beans, drained (sometimes I opt for a can of black beans instead)
1 lb hamburger
1/2 lb bacon
Chopped onion
1/2 cup brown sugar (sometimes a little less- depending on how sweet you like it)
2 teaspoons liquid smoke
1/2 cup ketchup

*Cook bacon til crispy. Cook hamburger with onion then drain grease. Put bacon, hamburger and onion in slow cooker with everything else for at least 6 hours on low.

Poor Man's Stroganoff

This is amazing. It's another one from melskitchencafe and we love it. Such a nice flavorful difference from the basic stroganoff but still easy to prepare!

1-2 teaspoons olive oil
6 ounces turkey bacon, diced
8 ounces sliced mushrooms
1/4 teaspoon salt
1 ½ pounds lean ground beef or ground turkey
1 medium red or yellow onion, chopped
2 cloves garlic, finely minced
1/2 teaspoon salt
1/2 teaspoon pepper
¼ cup flour
2 tablespoons tomato paste
1 cup low-sodium beef broth
1 tablespoon Worcestershire Sauce
½ teaspoon paprika
1 cup sour cream, light or regular
1/4 cup chopped fresh parsley or 1 tablespoon dried

*In a nonstick skillet heat the olive oil and saute the diced bacon over medium heat until it's crispy. Remove bacon to a paper-towel and put diced mushrooms on the skillet (add more olive oil if you need to) stirring occasionally for about a minute, then add salt. Continue cooking mushrooms until they are soft and have let go of most their juices. Then transfer them to same place as bacon.
In the same skillet, brown the meat with onion, garlic, salt and pepper. Cook fully and drain grease.
Stir in the flour and tomato paste to the meat mixture and mix to combine well. Cook over medium heat, stirring often, for 1 minute. Add the beef broth and bring the mixture to a simmer, whisking to combine all the ingredients. Simmer vigorously for 3-5 minutes until the mixture is slightly reduced and thickened. Stir in the Worcestershire sauce and paprika. Cook until flavors blend, about 5 minutes on medium heat. Add sautéed mushrooms and bacon back to the skillet. Remove the skillet from the heat and stir in the sour cream, mixing well to avoid lumps. Stir in the parsley. Serve over egg noodles or hot, cooked rice. So delicious!!!

Easy Chutney Chicken



This delish recipe is taken from one of my favorite cookbooks!  It is called Keeping Up Cookbook and I highly recommend this amazing collection to everyone!!!  It is a little pricey at $25, but it will become one of your standard go-to cookbooks.  You can find it and the companion volume, Favorites, at keepingupcookbook.com.  Seriously, this cookbook is amazing!  I have only found 1 recipe that I didn't love and it was still quite good.

The Mr. and I have a serious love for Indian Food!  We love finding recipes to curb our Indian cravings and this fabulous chicken dish really does the trick!  The kids like it too!!!

I did things a little differently than the original recipe, I'll note both ways here.

6 chicken breasts, each cut into 2 pieces, or 18-20 chicken tenders
3 T flour
2 T oil
1 jar (14 oz)  mango chutney (original recipe calls for 2 cups)
1/4 t cayenne pepper (original recipe calls for 1/2 t)
2 cloves garlic, minced
1/2 t salt
1/2 t pepper
1/2 c chicken broth
1/2 c water (original recipe calls for white wine)
1 t curry powder
1 t ground ginger

Coat chicken with flour, it doesn't need to be thick, a light dusting will do.  Heat the oil in a large skillet over medium-high heat.  Working in as many batches as needed, brown the chicken on all sides.  Place browned chicken in a 9"x13" baking dish.  Stir remaining ingredients together and pour over chicken.  Bake uncovered at 350 degrees for 30 to 35 minutes or until chicken is cooked through. 

I served the chicken with couscous, but I am sure it would be delicious with basmati or Jasmine rice.  Add steamed or stir-fried veggies to finish off your dinner!  

I'll try to get better with my food photography skills!  I wish you could have smelled and seen it in all its glory!!!

Monday, April 23, 2012

Glazed Carrots

I loved it when my mom cooked carrots this way. Sweet and simple!

Carrots- as many as you please
Butter
Brown Sugar

*Cook carrots to desired tenderness. Heat a bit of butter and brown sugar until the sugar is melted. Pour over the drained carrots. If not sweet enough, add more brown sugar.

Chocolate Eclair in a Pan

As someone else said, "Just in case you need to impress anyone." This is amazing!

1 cup water
1/2 cup butter
1 cup flour
4 eggs
3 cups cold milk
2 small packages vanilla instant pudding
8 oz cream cheese
12 oz cool whip
1 cup Hershey's syrup

*Bring water and butter to a boil; add flour; cook and stir until mixture cleans sides of pan; remove from stove. Add eggs one at a time, beating after each one. Spread in lightly greased cookie sheet. Bake at 400 for 25-30 minutes or until golden brown. Watch closely. Mix cold milk with pudding. Add really soft cream cheese then spread over crust. Top with cool whip. Drizzle with Hershey's syrup. Chill until served.

Bean Dip

When my family gets together this bean dip never lasts long! It's so refreshing, healthy, and oh so yummy. Perfect for big groups- it goes a long way!

1 can black beans
1 can kidney beans
1 can blackeyed peas
1 can garbanzo beans
1 can corn
Chopped tomatoes
Chopped green pepper
Chopped onion
Chopped avacado
Chopped cilantro
1/2 bottle Italian or Catalina dressing- whichever you prefer!

*Drain all the cans. And other ingredients then chill. Serve with tortilla chips.

Chicken Enchiladas

Growing up we always got to choose what we wanted for our birthday dinner. I remember picking this many times. The whole family loved these and my small family loves them now too! The sauce is just hard to beat!

8 flour tortillas
6 chicken breast tenders (sometimes I used canned chicken)
1 can cream of chicken
1 can evaporated milk
1 small can green chilies
1 cup sour cream
1/2 teaspoon cumin
Grated cheese- as much as you desire!

*Boil chicken tenders until cooked and then shred the chicken. Combine shredded chicken with green chilies and cheese. Place a couple spoonfuls of mixture onto each tortilla. Roll them up and place in a pan. (I usually don't fold the ends in- that way the sauce can get into the tortilla) Mix cream of chicken, evaporated milk, sour cream and cumin together and pour on top of rolled tortillas. Sprinkle with more cheese and bake at 350 until cheese has completely melted and sauce is bubbling along the edges. Enjoy!

Cornbread

All I have to say about this is moist, moist, moist! So yummy!

2 eggs
1 cup sugar
2 cups buttermilk
2 cups flour
1 cup cornmeal
1 teaspoon salt
2 teaspoon baking soda
1 cup oil

*Mix eggs, sugar, and buttermilk together then add the rest. Pour into a greased 9 by 13 pan and bake at 400 for 20-25 min.

Note: When I want to be more healthy I do 1/2 cup oil with 1/2 cup applesauce and still get great results!

Orange Salad

This is a delicious, refreshing salad that is quick and easy. Great for family get togethers or any potluck. The salty but sweet crust is the perfect combination and I have a hard time staying away when this is in our fridge :)

60 Ritz crackers crushed
1/2 cup sugar
1 cup butter, melted
1 can sweetened condensed milk
6 oz. can orange juice concentrate
2 cans mandarin oranges, drained
1 large container cool whip

*mix crushed crackers with sugar and melted butter. Spread in a 9 by 13 in pan. Mix remaining ingredients together and spread on cracker crust. Chill for 2 hours and enjoy!


Frito Salad

This is perfect for any potluck get together! It's quick and has great flavor!

1 tomato
1 green pepper
1 onion
1/2 bottle Catalina dressing
1 package Fritos

*Dice vegetables. Mix in Catalina dressing. Chill. Just prior to serving, add Fritos. They should be well coated.

Peanut Butter Chocolate Chip Cookies

Honestly- the softest peanut butter cookies ever. This is another one from melskitchencafe and has become one of my husbands favorite cookie. These are simply delicious! They don't last long at our house and I'm quite picky about cookies... try them!

1 cup butter at room temp
2 cups peanut butter
1 1/2 cups light brown sugar
1 cup sugar
2 large eggs
1 1/2 tablespoons milk
1 1/2 teaspoons vanilla
2 1/2 cups flour
1 1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 cups chocolate chips

*Mix butter and P.B. until fluffy. Add sugars until well combined. Add eggs and mix 1-2 min. Add milk and vanilla and mix. Add the rest and mix some more!
Let dough sit for 15 min before scooping onto sheet (Honestly I'm not sure what this extra time does but I just follow orders and they turn out delicious every time!)
*Bake at 350 for 10-11 min. Make sure not to over bake!

Parmesan Potato Wedges

Who doesn't like red poatoes? This is a fantastic way to cook them!

2 lbs red potatoes cut into 1/2 inch wedges
1/4 cup finely chopped yellow onion
1 1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoon butter cut into small pieces
1/4 cup grated parmesan cheese

*Put potatoes in crock pot and then layer everything else on top except cheese. Cook on high for 4 hours then sprinkle with cheese.

note: I added Rosemary to mine and it was great that way too!

Baked Oatmeal

Yes- baked. Another fantastic recipe from melskitchencafe- you'll see a lot more of her recipes coming from me! This is such a great way to eat oatmeal and in my opinion waaaaaay better than the original microwave style. We love this!

6 cups oatmeal
1 1/2 cups brown sugar
1/2 cup oil
1/2 cup applesauce
2 cups milk
4 beaten eggs
1 teaspoon vanilla
1 tablespoon baking powder
2 teaspoon salt

*mix together and pour into a greased 9 by 13 pan. Bake at 350 for 20-25 min. Serve with fruit/milk.

Coconut Syrup

This is possibly one of the most simple, delicious syrups ever. I can't tell you how much my family loves this syrup! This has been a hit with everyone who has tried it. I got this recipe from my sister-in-law and we've had a hard time going back to regular syrup ever since. Put this on top of the whole wheat oatmeal pancake mix and you've got yourself a fine meal!

1 cube butter
1 cup sugar
1/2 cup buttermilk
*Boil for 2 min so the sugar dissolves, take off of heat, then add:
1/2 teaspoon baking soda
1/2 teaspoon coconut extract (sometimes I add a couple more drops!)

Whole Wheat Oatmeal Pancakes

I got this recipe from melskitchencafe - I use her recipes a lot. These are the best pancakes in the world! Healthy and oh so divine! We feed them to all the elders who come here, along with our coconut syrup that you also have to try and they all rave about them! Seriously, you've got to make them- you will not be disappointed.

3 1/2 cups rolled quick oats (you can blend them if you want- I personally like the chewy texture they give to the pancakes alone!)
5 cups whole wheat flour
3 tablespoons sugar
3 tablespoons baking powder
1 tablespoon salt
1 tablespoon baking soda
1 cup vegetable or canola oil

*Mix all the dry ingredients together then slowly mix in the oil. (when everything is mixed- squeeze a clump in your hand and it should stay together pretty well. If not- add more oil, although I've never had to and I've made these many a times.) Ta Da! Now you have 10 batches of pancake mix ready!
* The next step: to make the pancakes you take 1 cup of the mix you just made, 1 cup of buttermilk and 1 egg. That easy! Mix it all together and start cooking!
1 batch will make about 6-7 4in. pancakes 
*Store the rest of the pancake mix in an airtight container on your counter for up to 2 weeks or indefinitely in your fridge or freezer. Go make them!

Spaghetti Pie

A fun twist to spaghetti- we love it!

6 ounces spaghetti
2 tablespoons butter
2 beaten eggs
1/3 cup parmesan cheese
1 cup cottage cheese
1 jar spaghetti sauce
3 cups mozzarella cheese

*Cook spaghetti (about 3 cups). Stir in beaten eggs and parmesan cheese. For spaghetti mixture into a crust in a greased 10 inch pie plate. Spread with cottage cheese inside the crust. Spoon spaghetti sauce on top of cottage cheese.
Bake uncovered about 30 min at 350. Sprinkle with cheese and bake until melted.

note: It would be super easy to add meat to it too!

Chicken Broccoli Casserole

This has always been one of my favorites growing up and my own little family now loves it too. It is oh so yummy! Seriously, you'll love it!

4 Chicken breasts cooked (sometimes I use canned chicken)
Broccoli cooked - enough to fill the bottom of a 9 by 13 pan!
2 cans cream of chicken soup
1 cup mayo
1 cup chicken broth
1 tablespoon lemon juice
1 teaspoon curry powder
Cheddar cheese

*Layer the broccoli then chicken. Pour the sauce over and sprinkle with cheese. Bake at 350 for 40-45 minutes. Serve over rice!

Sunday, April 22, 2012

Welcome to our online cookbook

We have finally started our own version of a Sister's Cookbook.  This is a place where six sisters, living across the US share favorite recipes and other cooking successes and failures!

Get ready for YUM!!!