Peanut butter and chocolate cookie bars

Hannah had to make cookies for her Achievement Days activity and we made these bars... they were so yummy. I happened to have a peanut butter cookie pouch on hand so I used that to make my peanut butter cookie dough. The recipe is on the back of the pouch (Betty Crocker).

~Peanut butter cookie dough

~Press into a sprayed 9x13 pan. Bake at 350 degrees for about 15 to 18 minutes (until edges are golden brown). Cool about 10 minutes.

~2 cups chocolate chips.

~Microwave the chocolate chips until melted and smooth. Spread evenly over cookie pan.

~Refrigerate about 30 minutes until chocolate is firm and set. (I actually had to refrigerate mine longer, about an hour to get it to set all the way).

~Cut into bars.

Rice Krispie Wreaths

Of course you have to make a few of these quick and easy treats sometime during the holidays! We made them for Family Home Evening a week ago. You can always make them with corn flakes instead of Rice Krispies for more of a "leafy" look. Enjoy!

Rice Krispie Wreaths

3 tablespoons margarine or butter
1 (10 ounce) package regular marshmallows
1 teaspoon green food coloring
6 cups Rice Krispies Cereal
Red cinnamon candies
Prepared frosting

In large saucepan, melt margarine over low heat. Add marshmallows and stir until completely melted. Remove from heat. Stir in food coloring. Add Rice Krispies cereal. Sir until well coated.
Using 1/4 cup dry measure coated with cooking spray, evenly portion warm cereal mixture. Using buttered fingers, quickly shape into individual wreaths. (I found it was easier to wet my hands, form a ball with the Rice Krispies mixture, and then poke a finger through the middle to spread out the center. Didn't stick at all.) Dot with cinnamon candies. Use prepared frosting to hold candies in place.

Snow Balls

Snow Balls

1/2 Cup (1 stick) butter

2 TBS white sugar

1 tsp vanilla

1 1/4 Cup sifted flour

1 Cup walnuts or pecans (optional)

Cream butter and sugar. Blend in vanilla, flour and nuts. Chill dough. Shape into small balls and bake at 350 degrees for 15-20 minutes. While still hot, roll in powdered sugar. Coat and then roll again in powdered sugar. Makes about 10-12 balls.

Chicken Posole

Chicken Posole

Ok, I had to steal the picture from Family Circle because I never think to get pictures until the recipe is proven and GONE! This one was a HUGE hit! I made a big crockpot full and fed it to my visiting family and then our friends for our Family Home Evening dinner group and everyone asked for seconds and the recipe! I got the initial idea from Family Circle, but tweaked it quite a bit because I either didn't have the ingredient it called for or it just didn't sound good to me so here goes! Enjoy!

2 cloves of garlic, finely chopped (or 1 TBS garlic salt)

4 boneless, skinless chicken breasts cooked and cubed

3 cups barley (I washed and soaked mine over night to make sure my soup was ready after church the next day because we have 8:30a church and everyone would be starved by noon so I started it before we left)

1 TBS onion salt or 1/2 pkg onion soup mix

1 tsp dried oregano

2 chicken bouillon cubes

4-5 cups water (depends on how thick you want your soup or how far you need it to go!)

1 can Ro-Tel with jalapenos

1 large can petite cut tomatoes

1-2 TBS lime juice

1/2 tsp salt

1/2 tsp pepper

Put all ingredients on a large slow cooker/crockpot and cover. Cook on HIGH for 3 hours or LOW for 5 hours. If you soak your barley and cook your chicken before hand it may only be 2 hours or until the flavors are blended, the barley soft and the soup warm.

Bean and Barley Soup

We have 25 pounds of barley in our food storage that we try to rotate into our meals. We like to grind it up and use it as flour in some of our baking but I also wanted to find a really good soup to make with it. I combined a few recipes I found while searching around online and came up with this soup. It is so good! The boys had seconds and Coen had thirds and was licking his bowl clean...literally! It has a secret ingredient...curry! Just enough to add a yummy flavor without it actually tasting like a curry dish. The only difference I would make would be one less beef bouillon cube. It seemed just a little too salty to me. But I'll put the recipe down as I made it and you can see what you think. Of course you could easily make this vegetarian by using vegetable broth instead of the beef. I give this recipe two thumbs up!


Bean and Barley Soup

2 Tbsp. olive oil
1/2 onion, chopped
1 clove garlic, minced
3 carrots, sliced very thin
1 celery stalk, chopped
4 oz. (half of an 8 oz. container) mushrooms, chopped-I used baby bella mushrooms
8 cups water
4 beef bouillon cubes
2/3 cup uncooked pearled barley
1 (14.5 oz.) can diced tomatoes
1 can garbanzo beans, rinsed and drained
1 tsp. curry powder
1/4 tsp. pepper
1 tsp. Worcestershire sauce
1 cup (about 3 big leaves) kale, chopped very fine--could use chopped cabbage or spinach if you don't have kale but kale is so good and so good for you!

In a large soup pot, saute onion, garlic, carrots, mushrooms, and celery in olive oil. Add all other ingredients except for kale. Mix and bring to a boil. Reduce heat and simmer for 45 min. or until barley is soft. Stir occasionally. Add kale during the last 15 minutes of cooking time. If too thick, add more water. Season with salt and pepper to taste.

Austin's Peppermint Crisp

This afternoon while the rest of the family was "busy" taking Sunday afternoon naps, Austin (my almost 7 year old) was busy in the kitchen. Without any help he whipped up this recipe all by himself. He was going for a cheesecake and this was going to be the crust. But since we didn't have any ingredients for the "cheesecake" part, he decided to roll it out and bake it like we sometimes do with regular pie crust leftovers. The only part he had help with was putting it in the oven! I was quite impressed! Did I mention that the only other things he makes are oatmeal, toast, and sandwiches? This was his first baking experiment. It was kind of like a cookie/shortbread mix. And the little sprinkle of peppermint chips he threw in were really good! He calls it...Peppermint Crisp. He wanted to make sure I put it on my recipe blog in case he wanted to make it again. He wasn't sure if he'd be able to remember how to make it. So here is the recipe according to Austin. Like I said, I was not in the kitchen so these measurements are his own. Give it a try! It's actually really good! Good job Austin!

Peppermint Crisp

1 stick of butter, melted
1 cup filled to the top and then another one filled up half way of sugar (1 1/2 cups)
2 cups filled to the top of flour
4 big spoons of water (4 Tbsp)
Andes peppermint baking chips (about 1/2 cup)

Mix together and roll out on a floured surface to about 1/4 inch thick. Bake at 375 degrees for 15-20 minutes.

Cauliflower Nutmeg Bake

My sister Kirsten and I created this recipe a few years ago. (Well it seems like a "few" but I guess it's been at least 8 years now!) We were watching a cooking show on TV and they were making something with cauliflower and seasoned it with nutmeg. We decided to come up with our own recipe. It was successful and I've been making it ever since. The flavors are so yummy together. It makes a great side dish or you can add cooked ham or chicken or even Great Northern beans and make it a meal. You can also substitute soy milk for the regular milk and make it vegetarian.


Cauliflower Nutmeg Bake

4-6 potatoes, peeled and cut into 1 inch cubes
1 head of cauliflower

Boil potatoes for 15-20 min. or until soft. Steam head of cauliflower in a separate pot for about 10-15 min. or until tender. Or, if you have a big enough pot, you can cut up the cauliflower and add it to the pot of potatoes to cook together.

Sauce:
1/2 cup onion, diced
4 Tbsp. flour
4 cups milk
3/4 tsp. nutmeg
salt and pepper to taste
grated mozzarella, optional

Saute onion in butter in a saucepan. Add flour. Whisk for one minute over med-high heat. Add milk. Whisk continuously until mixture comes to a boil. Should be thick. Add salt and pepper to taste (remember you will be adding this to potatoes and they tend to need more salt). Add nutmeg.

In a 9x13, mix potatoes and cauliflower pieces. Cover with white sauce. Sprinkle grated mozzarella cheese over top, if desired. Bake covered for 25 minutes at 350 degrees. Uncover for last 10 minutes or until cheese is golden.

*Can add cooked, diced ham or chicken or Great Northern beans, rinsed and drained, to make it a meal. I also like to add bacon bits sometimes.

Lemon Bars

The secret to these little beauties is using freshly squeezed lemon juice and grated lemon peel for an unbelievably lemony taste!


Lemon Bars

1 cup (2 sticks) butter
2 cups flour
1/2 cup powder sugar
4 beaten eggs
2 cups sugar
4 Tbsp. flour
1/4 cup lemon juice (or one lemon squeezed)
1 Tbsp. finely grated lemon peel
sifted powder sugar

Heat oven to 325 degrees. Blend butter, 2 cups flour and 1/2 cup powder sugar. Pat into ungreased 9x13. Prick with fork every couple of inches. Bake for 18-20 min. For filling, blend together eggs, sugar, 4 Tbsp. flour, lemon juice, and lemon peel. Pour over first layer. Return to oven and bake at 325 for 20 minutes. Loosen around edges, cut into bars and sift powder sugar over the top while warm.

White Bean Tortilla Soup

This is a tasty alternative to chicken noodle or regular chili. Delicious with a salad on the side. For a larger crowd (or if you want leftovers) you will want to double the recipe. Great way to use up "stale" chips or chips that have lost their "crunch". I have substituted cream of mushroom soup instead of cream of chicken with great results. Sometimes to make it stretch a little further I add another 1/2 to whole can of water and an extra handful of chips. We give it two thumbs up in our family!


White Bean Tortilla Soup

1 Tbsp. olive oil
1/2 cup diced onion
1/2 tsp. cumin
4-6 shakes of hot sauce, I like Cholula Hot Sauce (the one with the round wooden lid)
2 cans Great Northern or cannellini beans, rinsed and drained
1 can cream of chicken soup (I like to use the 98% fat free kind) + 1 can water
1 (14 oz.) can reduced sodium chicken broth
1 (4.5 oz.) can diced green chilies
1 cup frozen corn
3 cups tortilla chips, divided

In a large soup pot, saute onion in olive oil. Add beans, soup, water, broth, cumin, hot sauce, chilies, and corn. Add 2 cups coarsely crushed chips. Stir and heat to boiling; reduce heat. Simmer, uncovered, 5 minutes, stirring occasionally. Salt and pepper to taste. Serve with tortilla chips and diced fresh cilantro, if desired.

*Can also add cooked chicken and/or shredded Monterey Jack cheese with jalapeno peppers

White chocolate mousse

Here it is the winner of the contest I made in my family, several weeks ago.

I'm sure you'll love it! It's easy to do and so easy to eat !!!

WHITE CHOCOLATE MOUSSE

Preparation : 20 min
Cook : 5 min

For 4 people
- 9 ounces of white chocolate
- 4 eggs
- 2/3 cup of liquid cream
- ½ ounce of icing sugar
- 1 pinch of salt

Preparation:
Break the chocolate and melt it in a double-boiler or in the micro-wave.
Break the eggs and separate whites from yolks. Beat eggs whites with the salt.
Remove from heat, mix the chocolate with the eggs yolks and add the whites.
In a bowl, beat the cream in a whipped cream (Chantilly) adding the icing sugar, progressively.
In bowls (cups), pour out the white chocolate mousse and finish with the chantilly.
Leave them in the fridge for 4 hours.

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MOUSSE AU CHOCOLAT BLANC

Préparation : 20 min

Cuisson : 5 min

Ingrédients (pour 4 personnes) :

- 250 g de chocolat blanc

- 4 oeufs

- 15 cl de crème fraîche liquide

- 15 g de sucre glace

- 1 pincée de sel

Préparation :

Cassez le chocolat en morceaux et faites-le fondre au bain-marie (ou aux micro-ondes).
Cassez les oeufs en séparant les blancs des jaunes. Montez les blancs en neige ferme avec le sel. Hors du feu, mélangez le chocolat avec les jaunes d'oeufs puis incorporez les blancs en neige. Dans un saladier, fouettez la crème en chantilly en incorporant progressivement le sucre glace. Dans des coupes, versez la mousse au chocolat blanc et terminez par une couche de chantilly. Laissez prendre au réfrigérateur pendant 4 heures.

Cinnamon Rolls with Cream Cheese Frosting

These cinnamon rolls have a little extra surprise. They have vanilla pudding in the dough which makes them so moist! This is my favorite recipe to use.


Cinnamon Rolls

1/2 cup warm water
2 packages (about 2 Tbsp.) active dry yeast
2 Tbsp. sugar
1 box (3 1/2 oz.) instant vanilla pudding
2 cups milk
1/2 cup (1 stick) butter, melted
2 eggs, room temp
1 tsp. salt
6-7 cups flour

In a small bowl add yeast and sugar to warm water. Stir until dissolved. Set aside. In mixer, mix pudding and milk until well mixed. Add butter, eggs and salt. Mix well. Add yeast mixture. Gradually add flour. (Switch to bread dough hook after about 3-4 cups of flour are added.) Knead until smooth. Do not put too much flour in the dough! You want it to be very soft but not sticky. Place in a greased bowl. Cover and place in a warm spot and let rise until doubled. Roll out on floured board to a large rectangle about 1/4 inch thick. Spread with filling.

Filling:
1 cup (2 sticks) butter, room temp (I usually only use about 1 stick or maybe just a little more)
2 cups brown sugar
4 tsp. cinnamon

Spread soft butter over surface of dough. Sprinkle with brown sugar until evenly covered. Sprinkle cinnamon evenly over the top. Starting at one of the long sides, roll up very tightly. Cut rolls 1 1/2 inches wide with floss* or serrated knife. Place on lightly greased sheet cake pan (or other pan with sides) about 1 inch apart. Cover and let rise until double again. Bake at 350 degrees for 15-20 minutes. Remove when they start to turn golden. Do not over bake. Frost warm rolls with cream cheese frosting.

Frosting:
8 oz. cream cheese, room temp
1 tsp. vanilla
3 cups powdered sugar
2-3 Tbsp. milk

Makes about 24-32 rolls.

*Cutting the cinnamon rolls with dental floss is the EASIEST way to cut them. To cut rolls with floss: cut a 10-12 inch piece of dental floss. Holding one end in each hand, slide the floss under the rolled up dough. Bring both ends straight up and cross one behind the other. Switch hands and continue to pull ends horizontally in either direction until the floss is straight and the roll has been cut. Repeat for each roll. It's that easy! Perfect rolls every time, never squished.

Banana Nut Bread

This is one of our favorite bread recipes. I like to bake mine in the mini-loaf pans. One recipe makes 6 mini-loaves or 2 large loaves.


Banana Nut Bread

4 eggs
4 ripe bananas, mashed
1/2 cup (1 stick) butter, melted
1/4 cup milk
1 1/2 cups sugar
2 cups flour
1 tsp. baking soda
1 tsp. vanilla
1/2 tsp. salt
1/2-3/4 cup chopped walnuts


Prepare bread pans. Spray with cooking spray and then dust with flour. Set aside. Mix first four ingredients; add dry ingredients and vanilla and nuts. Stir until moistened. Do not over beat. Bake at 350 degrees for 35-40 minutes for small loaves. May need a little more time if baking large loaves.

Split Pea Soup

I love homemade Split Pea Soup and so does the rest of my family. Of all the soups I make, this is one of my boys' favorites. Who would have thought? I love to hear all of the "mmm's" and "yum's" at the dinner table. And the best part of all...it's so easy and very inexpensive to make! Serve with some buttered toast triangles and you're set.



Split Pea Soup

2 cups (1 lb. package) dry split peas, rinse and sort
8-10 cups water
1 garlic clove, minced
2 large carrots, finely chopped
2 celery stalks, chopped
3 large potatoes, peeled and cubed
4-5 mushrooms-stems removed, diced
1 onion, diced
1 tsp. basil
2 bay leaves
1/4 tsp. allspice
2 tsp. salt
1/4-1/2 tsp. pepper
2 cups cubed cooked ham, if desired
1/2-3/4 cup evaporated milk (or regular milk or cream), optional


In a large pot, combine peas and water; bring to a boil, reduce heat; cover with lid slightly ajar for 30 minutes. Stir in potatoes, carrots, onions, garlic, celery, mushrooms, ham, and spices. Return to a boil. Reduce heat; cover and simmer for about 30-60 min. or until peas and vegetables are tender. Stir occasionally. Add evaporated milk to give it a creamy taste if desired. Remove bay leaves before serving. Makes about 5 quarts. Freezes well.

Chicken and Wild Rice Soup

My friend Alyssa sent this recipe to me. She said, "It is amazing and literally only takes about an hour from start to finish. My mom invented it and it's definitely a winter favorite around our house...and it's a soup that looks a little dressy so is great for having company over.The chicken I use in the recipe is usually already seasoned (leftover baked chicken), so if you're using plain cooked chicken or rotisserie chicken meat, you'll definitely need to add more pepper and maybe some salt beyond what is indicated on the recipe." Mmmmm....It looks so good! I can't wait to try it! Thanks Alyssa!

Chicken and Wild Rice Soup

1 cup onion, diced
1 cup celery, diced
1 cup carrots, diced
1 large (49.5 oz) can chicken broth
1 small (14 oz) can chicken broth
1 pkg Uncle Ben’s Long Grain & Wild Rice
2 chicken bouillon cubes
1 pint heavy whipping cream
¾ cup Wondra flour
2 tablespoons flat leaf parsley
1 teaspoon ground sage
a shake of cloves
2 pinches coarse ground pepper
3 ½ - 4 cups bite size chicken chunks

1. Sauté the onion and celery in butter using a heavy soup pot.

2. Add the large and small cans of chicken broth and bring to a low boil. Add the carrots.

3. Add the rice and seasoning packet. Simmer on low for 20-25 minutes.

4. Dissolve 2 bouillon cubes in 2 cups water. Mix in heavy whipping cream and add the Wondra. Add this mixture to the soup pot with the parsley, sage, cloves, and pepper.

5. Simmer on low until soup thickens. Stir often.

6. Add the chicken chunks. Do not boil after this point.

Gypsy Soup

2 tbsp. oil
2 large onions, chopped
2 cloves garlic, minced
1/2 cup chopped celery
2 cups peeled, chopped yams
3 cups chicken broth
1 bay leaf
2 tsp. paprika
1 tsp. basil
dash of salt
dash of cinnamon
dash of cayenne
1 cup chopped fresh or canned tomatoes
3/4 cup green peppers, or green beans, or peas
1 can garbanzo beans
1 tbsp. soy sauce

Heat oil and saute onions, garlic, celery, and yams for five minutes. Add broth, bay leaf and all spices. Bring to boil, reduce heat, and simmer 15 minutes. Add tomatoes, peppers (or other green), garbanzo beans, and simmer 10 minutes. Stir in soy sauce just before serving.

Favorite Soup Recipe Challenge

Attention all "La Bonne Cuisine" cooks!

The leaves are falling, the weather is getting cooler, the smell of burning fires is in the air, and soup season is officially here! I am in need of some good soup recipes. I challenge you to post your favorite soup recipe(s). The more the merrier! Chicken noodle, chowders, vegetable, chili...anything counts!

Thanks!

P.S. If you wish to be a "Cuisine Cook" and contribute to our recipes, please leave a comment!

Pumpkin Soup

This is my most favorite soup of all time! I LOVE it. I would eat it a few times a week if it were up to me. I actually made this recipe up on my mission in Belgium. They eat a lot of pumpkin over there but not really in "sweets". You can even buy Campbell's Cream of Pumpkin soup over there. In fact, that is what inspired me to create this recipe. We bought a can one day and there was a recipe on the back of the label that included zucchini, ham, and spagetti noodles and I just went from there. When I returned home and found out I couldn't buy pumpkin soup I had to create my own recipe! I've contuned to adapt it a little since then. I finally have it just right! Try it with different noodles if you'd like. I think elbow macaroni might be my favorite pasta to use in this soup. It makes it a lot easier for the kids to eat. So yummy! I also tend to put more veggies and noodles than the recipe calls for. I like a good thick soup!


Pumpkin Soup

1 (15 oz.) can pumpkin (not sweetened pie filling)
1 (14.5 oz.) can chicken broth + 1 can milk or soy milk (or use 1 can evaporated milk)
1/2 c. diced onion
1-2 cloves of garlic, minced
1 large (or 2 small) zucchini, cut into small pieces
4-5 mushrooms, stems removed, chopped into small pieces
1-2 Tbsp. olive oil
1/4 tsp. allspice
salt and pepper to taste (I usually just use Lawry's Garlic Salt instead of salt)
1 cup finely chopped ham (optional)
spaghetti noodles (diameter of 1/2 dollar)-uncooked, break into quarters (or about 1 cup, uncooked, of your favorite pasta noodles-I've used penne, spirals, and elbow macaroni)

Boil quartered spaghetti (or other pasta) in salted water according to package directions. While spaghetti is cooking, in a separate large pot, heat olive oil and sauté onion, garlic, zucchini, and mushrooms. Add ham if using. Add canned pumpkin, chicken broth, and milk to vegetables. Add cooked noodles, salt, pepper, and allspice. If too thick, add more milk or chicken broth. Simmer till heated. Leftovers can be stretched further by adding milk when reheating. Tends to thicken as it cools.

Creamy Chicken Rotini Rice

I love all of the flavors in this dish. It makes a ton! My husband, Tory, actually created this recipe. I was pleasantly surprised! It is so good! Make it vegetarian by omitting the chicken and substituting a homemade white sauce (using soy or rice milk) for the cream of chicken soup.



Creamy Chicken Rotini Rice


1 box Rice Pilaf (I use Rice-A-Roni), prepare as directed
1 (14.5 oz.) box rotini noodles, boil as directed
1 small onion, diced
2 cloves of garlic, minced
1 cup finely chopped fresh mushrooms
1 can green beans, chopped
1 can cream of chicken soup (I use the 98% fat free)
1/2 can olives, chopped
1 (12.5 oz.) can chicken
1 can black beans, rinse and drain
1 can great northern beans, rinse and drain
1/2 c. slivered almonds, if desired


Prepare rice pilaf and noodles as directed. In a separate skillet, sauté onion, garlic, and mushrooms. Add green beans, olives, cream of chicken soup, chicken, and beans. Heat till warm. Combine with warm noodles and rice pilaf in a large serving bowl. Serve with slivered almonds sprinkled on top.

Sweet Potato-Peanut Soup with Nutmeg-Molasses Cream

I found this recipe in a holiday cookbook by Gooseberry Patch. I love the smooth creaminess of it. It has the yummiest smell as it is cooking. You might be tempted to leave out the peanut butter (as I was) when you smell how good it smells but trust me...the peanut butter is good! Mmmmm....Then top it off with some of the Nutmeg-Molasses Cream. Wow! You've gotta try the cream!


Sweet Potato-Peanut Soup with Nutmeg-Molasses Cream

1 Tbsp. butter
1/2 large sweet onion, chopped
2 small celery ribs, diced
2 carrots, sliced
1/4 tsp. ground red pepper (cayenne)-I would use half this amount if children are eating or omit all together
1 1/2 pounds sweet potatoes, peeled and cubed
3 1/4 cups chicken broth
1 cup half-and-half (I used soy milk)
1/2 cup creamy peanut butter
Nutmeg-Molasses Cream
Chopped toasted peanuts, if desired

Melt butter in a large soup pot or Dutch oven. Add onion, celery, carrots, and red pepper and saute over medium heat 3 minutes. Add sweet potato cubes and chicken broth; cook over medium heat 30 minutes, stirring occasionally.

Process mixture, in batches, in an electric blender or food processor until smooth. Return mixture to Dutch oven; whisk in half-and-half and peanut butter. Reduce heat to low and simmer 15 minutes, stirring often. Serve with Nutmeg-Molasses Cream and chopped toasted peanuts. Serves 8.

Nutmeg Molasses Cream

1 cup whipping cream
3 Tbsp. molasses
1/4 tsp. ground nutmeg

Beat whipping cream at medium speed with an electric mixer until soft peaks form; gradually beat in molasses and nutmeg. Chill until ready to serve. Makes about 2 cups.

Zucchinis with feta and mint

In France, we have a week per year, called 'The Taste week' ("La semaine du goût"). So during this week, which was in the beginning of october this year, I made a new recipe each day. You can see it here.

There were 2 favorites, which are, this recipe and a dessert (that I'll post later).

Let's discover zucchinis in a different way! (better during summertime...)

Zucchinis with feta and mint

For 4 people

6 zucchinis
2 tbsp olive oil
2 ½ ounces of crumbled feta
1 tsp of lemon zest
½ tbsp of minced garlic
1 tbsp of lemon juice
1 tbsp of chiselled mint

1- Cut the zucchinis in 4 lengthwise. Warm up half of the oil in a big pan and cook the zucchinis over a middle heat. When they are soft and browned, put them in a dish.
2- Crumble the feta on the zucchinis. Mix the lemon zest, the garlic and the lemon juice. Incorporate the olive oil, beat with a fork and coat the zucchinis with this sauce. Embellish with the mint, salt and pepper. Serve it warm.

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Courgettes à la feta et à la menthe

Pour 4 personnes

6 courgettes
2 c.s d’huile d’olive
70g de feta émiettée
1 c.c de zeste de citron finement râpé
1/2 c.s d’ail hâché
1 c.s de jus de citron
2 c.s de menthe ciselée

1- Détaillez chaque courgette en quatre bâtons dans la longueur. Chauffez la moitié de l’huile dans une grosse poêle antiadhésive à fond épais et faites cuire les courgettes à feu moyen. Lorsqu’elles sont tendres et dorées, disposez-les sur un plat de service.
2- Emiettez la feta sur les courgettes. Mélangez le zeste, l’ail et le jus de citron dans un récipient. Incorporez le reste d’huile, fouettez avec une fourchette et nappez les courgettes de cette sauce. Agrémentez de menthe ciselée puis salez et poivrez. Servez chaud.

Pumpkin Banana Bread

I found this recipe in "Country Home" magazine this month and thought it sounded good. It turned out great! It's very moist and full of fall flavors. I added 1 cup of toasted walnuts instead of the dried cranberries and used apple juice in place of cider or water. I also used all-purpose flour, but I think the white whole-wheat would be good. I just didn't have any ground up. I doubled the recipe and ended up with 4 large loaves.

Pumpkin Banana Bread
1 cup packed brown sugar
1 cup granulated sugar
2/3 cup cooking oil
4 eggs
3 1/3 cups white whole-wheat flour or all-purpose flour
2 tsp. baking soda
1 1/2 tsp. salt
1 Tbsp. apple-pie spice or mix of 1 1 /2 tsp. ground cinnamon, 3/4 tsp. ground nutmeg, and 1/2 tsp. ground ginger
2/3 cup apple cider or water
1 15-oz. can pumpkin
1 medium ripe banana, mashed (1/2 c)
1 6-oz. pkg. dried cranberries (optional)

Grease four 7 1/2 x3 1/2x2-inch or two 9x5x3-inch loaf pans; set aside. In a very large mixing bowl with an elcetric mixer on medium speed beat sugars and oil. Add eggs 1 at a time, beating well after each; set aside.

In a large mixing bowl combine flour, soda, salt, and pie spice. Alternately add dry mixture and cider to sugar mixture, beating on low speed after each addition just until combined. Beat in pumpkin and banana. Stir in cranberries, if using.

Spoon batter into prepared pans. Bake in a 350 degree oven for about 45 minutes for small pans or 50 to 60 minutes for larger pans or until wooden toothpick inserted in centers comes out clean. If necessary, cover with foil the last 15 minutes of baking to prevent oerbrowning. Cool in pans on wire racks for 10 minutes. Remove from pans. Cool completely on wire racks. Wrap and store overnight before slicing. Makes 4 small loaves or 2 large loaves (32 servings).

Make ahead: Seal cooled bread in an airtight freezer container or plastic freezer bag; freeze for up to 6 months. Thaw overnight in refrigerator or 6 hours at room temperature.

Apricot Squares

These are so easy to make but look and taste like something super special! The dried apricots and white chocolate chips are what make these so different. Tory LOVES these treats!



Apricot Squares

1 (18.25 oz.) yellow cake mix
1/2 cup butter, melted
1 cup dried apricots, chopped
1 cup slivered almonds (I used sliced because that's all I had)
1 cup coconut
1 cup white chocolate chips
1 (14 oz.) can sweetened condensed milk (I used the fat free kind)

Combine cake mix and butter; press into a lightly greased 15 x 10 inch pan. Evenly sprinkle apricots, almonds, coconut, and white chocolate morsels over the top; pour milk over cake. Bake at 350 degrees for 25 minutes. Cool completely in pan. Cut into squares. Makes 32 squares.

Potato Corn Chowder

I love a good bowl of potato soup on a cold evening! This is a healthier rendition without all of the cheese. Still nice and thick and creamy with lots of flavor!

Potato Corn Chowder

10-15 small red potatoes (I use about half of a 3 lb. bag)

1/2 onion, diced

1 clove of garlic, minced

1 can chicken or vegetable broth

1 cup frozen corn

2 cups milk (I use Soy milk)

1 can Great Northern beans, rinsed and drained

1/3 c. crumbled bacon or real bacon bits (if desired)

salt & pepper to taste (I like to use Lawry's Garlic Salt-coarse ground with parsley)

Wash potatoes and cut into small cubes. (I like to leave the skins on but if you prefer to peel them go ahead.) Boil until soft-about 20 min. Sauté onion and garlic in a tablespoon of butter or olive oil. Set aside. When potatoes are done, drain just a little over half of the water. I transfer my potatoes to my Kitchen Aid mixer and beat them with the wire whisk until about half mashed. Leave some potatoes big and chunky. (Or you could just use a masher and mash them right in the pot.) Place back into cooking pot. Add broth, milk, corn, beans, onions and garlic, and seasonings. Heat until warm. If too thick, add more milk or broth. Sometimes I like to add 1/2 c. salsa to change up the flavor. Garnish with sour cream, shredded cheese, chives, and/or bacon if you'd like.

Quiche

Since we have to limit dairy in our home I decided to make up a quiche that didn't need cheese and instead of milk I use soy milk. You could easily use regular milk instead and even sprinkle in some cheese if that's how you like it! We like to have our quiche with a big tall glass of fresh fruit smoothie.


Quiche


1 cup Jiffy Baking Mix
4 eggs
1 cup milk
1/2-1 cup frozen broccoli, chopped (I like to use a lot!)
chopped fresh tomato
chopped onion
bacon bits, ham, chicken, etc. (if desired)
1/4 tsp. salt
1/4. tsp. pepper
1/2 tsp. Mrs. Dash-Tomato Basil Garlic seasoning
dash of hot sauce


Mix baking mix with eggs until well mixed. Add milk. Mix until smooth. Add vegetables, meat, and seasonings. Pour into a sprayed 9 inch pie dish. Bake at 400 degrees for 20-25 minutes or until done.

Pumpkin Pie Pancakes with Honey-Pecan Butter

These are some of our favorite "special occasion" pancakes. They are so delicious and perfect for Fall! Very moist-almost like a muffin! The last time I made them I decided to use the waffle iron. I actually think they were easier to cook this way. Just make sure you spray the waffle iron with some nonstick cooking spray.

Pumpkin Pie Pancakes with Honey-Pecan Butter

Mix:

2 cups flour

4 tsp. baking powder

1 tsp. cinnamon

1/8 tsp. EACH of nutmeg and allspice

3/4 cup sugar

1/8-1/4 tsp. salt

Mix:

1 1/2 cups canned pumpkin

3 eggs

1 cup milk

1/2 cup vegetable oil

1 tsp. vanilla

Combine the dry and wet ingredients. It will be a thick batter. Pour 1/4 cup scoops of batter on hot griddle; cook until bubbles form. Flip and cook other side. (Or cook on a waffle griddle that has been sprayed with cooking spray.) Serve hot. These are very moist!

Honey-Pecan Butter:

1/2 cup pecans (I use walnuts instead sometimes.)

1/2 cup butter, room temp

1/4 cup honey (I usually use maple syrup instead)

Spread pecans on a baking sheet and toast in 350 degree oven for 8 minutes or until browned. Stir occasionally. Finely chop toasted nuts. Beat butter and honey together until smooth. Add nuts. Serve with Pumpkin Pie Pancakes. Makes one cup. A little goes a long way!

Peanut Butter Surprise Cookies

I found this recipe for Peanut Butter Cup Surprise Cookies on Picky Palate but had to do some variations due to missing ingredients. They turned out pretty good this way and very nice and simple. Probably not as rich, chocolaty, and peanut butter-y but still very tasty! I didn't have any Reese's peanut butter cups so I omitted them. I didn't have chocolate chips so I left out that step as well. I also used Mini Reese's Pieces baking pieces instead of the Mini M&Ms. As you can see they ended up to be quite different but very yummy! I will now call them Peanut Butter Surprise Cookies. Try them both ways if you'd like! They are very easy to make. You don't even need flour!

Peanut Butter Surprise Cookies

1 cup creamy peanut butter

1 cup sugar

1 egg

12 mini Reese's Peanut Butter Cups, unwrapped

36 mini marshmallows

1 cup semi-sweet chocolate chips

2-3 Tbsp. heavy cream

1/4 cup mini M&M's

1. Preheat oven to 350 degrees F. Place peanut butter, sugar and egg into a large bowl and mix until well combined. Scoop dough evenly into a 12 count mini cheesecake pan or mini muffin pan. Cook for 13-15 minutes until almost done. Remove from oven and press a peanut butter cup into the center of each cookie until flush with cookie top. (This was the step I left out. I baked them until completely done then topped them with the marshmallows.) Top each cookie with 3 mini marshmallows and return to oven for 2-3 more minutes or until marshmallows are puffed. Remove and set aside to cool for 10 minutes.

2. Place chocolate chips into a microwave safe bowl and microwave in 30 second intervals until melted smooth. Stir in 2-3 Tablespoons heavy cream until silky and smooth. (I left this step out, too. No chocolate in my version.) You can return back to microwave for 15 seconds to get a thinner consistency. Spoon chocolate over top of puffed marshmallows and sprinkle with mini M&M's.

12 cookie cups

Bayou Brownies

Blond brownies with a nutty crust topped with a soft cream cheese layer. Creamy and oh so sweet! Not for the faint of heart. A little square goes a long way with these babies! I didn't have pecans when I made these so I substituted 1/2 cup chopped walnuts and 1/2 cup chopped almonds.


Bayou Brownies

1 cup chopped pecans
1/2 cup butter, melted
3 large eggs
1 (18.25-oz.) package yellow cake mix
1 (8 oz.) package cream cheese, softened
1 (16 oz.) package powdered sugar (almost 4 cups)

Combine pecans, butter, 1 egg, and cake mix, stirring until well blended; press in bottom of a lightly greased 9x13 cake pan. Set aside.

Combine remaining 2 eggs, cream cheese, and powdered sugar in a large mixing bowl; beat at medium speed with an electric mixer until smooth. Pour cream cheese mixture over cake mix layer.

Bake at 325 degrees for 40 minutes or until cheese mixture is set. Let cool completely in pan on a wire rack. Cut into squares. (They're pretty tasty warm, too, if you just can't wait!)
Yield: 15 brownies

REAL Crannberry Sauce

My husband makes a really good Cranberry sauce for Thanksgiving and anytime you enjoy a turkey.

1 bag of Cranberries
3/8 cup of Sweetner (We used Agave Nectar)
1 cups water

You mix the water and sweetner to a very light boil then add the cranberries. (Cranberries will pop) Stir until thickens. Let it cool until room temperature, and then refrigerate. Serve Chilled. We usually make ours the day prior.

Hope you enjoy!

Purple muffins !!??

Here is a recipe that I did twice, and twice it was this colour... I don't know why, as I did exactly what it says on my book... I find it interesting and it doesn't change the taste so if you want to try this one, tell me and i'll translate it for you!

Maybe you'll be more fortunate and will obtain 'normal' muffins!!

MUFFINS AUX MYRTILLES- BILBERRIES MUFFINS
Pour 12 muffins

230 g farine
2 c.c levure chimique
1 pincée de sel
½ c.c. cannelle en poudre
2 c.s. sucre
150 g myrtilles
1 œuf légèrement battu
180 ml lait
75 g beurre fondu

1- Préchauffez le four à 200°C. Beurrer 12 moules de taille moyenne
2- Dans un récipient, tamiser la farine, la levure, le sel et la cannelle. Ajouter le sucre et les myrtilles. Mélanger délicatement. Faire un puits au centre. Dans un récipient, mélanger l’œuf, le lait et le beurre fondu. Verser au centre les ingrédients secs.
3- Mélanger délicatement avec une fourchette, jusqu’à ce que les ingrédients secs soient bien humectés. Verser la pâte dans les moules aux 2/3. Cuire au four 20 à 25 min.

Chocolate Kisses Cookies

A friend of mine just had a baby and I was in charge of bringing a dessert for one of her meals. She has three little boys and when I saw these new Candy Corn Hershey's Kisses I couldn't resist. They definitely look like candy corn and I think they are supposed to taste like it, too. So fun! Of course you could always make this cookie using any of your favorite Hugs or Kisses flavors! The cookies are very moist if you don't over bake them.


Chocolate Kisses Cookies

36 Hershey's Kisses or Hugs
1/2 cup (1 stick) butter, softened
1 cup sugar
1 egg
1 1/2 tsp. vanilla
1 1/2 cups flour
1/3 cup cocoa
1/2 tsp. baking soda
1/4 tsp. salt
1/4 cup milk

Heat oven to 375. Remove wrappers from chocolate pieces. Set aside. Beat butter, sugar, egg and vanilla in large bowl until well blended. Add flour, cocoa, baking soda and salt alternately with milk, beating until well blended. Cover; refrigerate dough about 1 hour or until firm enough to handle.

Shape dough into 1-inch balls. I rolled mine in granulated sugar. Place on ungreased cookie sheet. Bake 8-10 minutes or until set. Do not over bake! Cool 1 minute; remove from cookie sheet to cooling rack or waxed paper. Place one chocolate piece on each cookie.

**I found that putting the chocolate on too soon made it melt into a puddle and waiting too long didn't let the chocolate stick to the cookie. You want the cookies to be just warm enough to slightly melt the bottom of the chocolate onto the cookie.

Makes 3 dozen cookies.

Goulash

This is a vegetarian version of Goulash that I made up. It has the yummiest flavor! Of course you could always add ground burger to it if you prefer. Normally I use elbow macaroni for the pasta but the last time I made it I used the new Piccolini® Mini Wheels by Barilla. The boys loved that! So fun!

Goulash

In a large skillet saute in olive oil:

1 green pepper, diced
1/2 cup onion, diced

Add:

2 cups shredded cabbage

When veggies are tender crisp add:

1 (8 oz.) can tomato sauce + 1 can water
1 (14.5 oz.) can diced tomatoes-I like to use the Del Monte Garlic & Onion flavor
1 tsp. garlic powder
1 can Great Northern beans, drain and rinse
1 tsp. basil
1/2 packet dry Golden Onion soup mix (or you could use regular onion soup mix)
2 cups uncooked Elbow Macaroni

Cover with lid and simmer for approximately 15 minutes or until pasta is soft. Enjoy!

Chinese Chicken Cabbage Salad

This recipe can be summed up in two words: SO YUMMY! I know some of you may be getting into the "fall-ish" recipes by now but we're still enjoying more of the summer variety weather so salads are still on the menu. I know there are many variations on this salad. Maybe you have one that's your favorite but...you've got to try this one!

Chinese Chicken Cabbage Salad

1 bag coleslaw mix or 1 small head of cabbage chopped
1/2 cup slivered almonds, toasted
4 green onions, sliced thin
2 Tbsp. sesame seeds, toasted
2 packages chicken flavored ramen noodles, crushed (set seasoning packets aside)
1 large can of chicken or 2 chicken breasts, cooked and chopped

Heat 1 Tbsp. olive oil in a small skillet and toast almonds and sesame seeds. Stir constantly to prevent burning. Set aside. Mix all ingredients (except seasoning packets) together in a large bowl. Add toasted nuts and seeds.

Dressing:
2/3 cup olive oil
3 Tbsp. seasoned rice vinegar
2 packages chicken flavored seasoning from ramen noodles (I use about 1 1/2)
Pepper to taste

Mix and pour dressing on 1/2 hour before serving.

Easy Southern Banana Pudding

This banana pudding is so yum! Thick, smooth, and creamy! The last time I made it I only had a small box of pudding so I halved the recipe. It was actually just the right amount for our family...with a little extra for later.

Easy Southern Banana Pudding

1 (8 oz.) sour cream
1 (8 oz.) cool whip, thawed
1 (5 oz.) package instant vanilla pudding
2 cups milk
1 (16 oz.) package vanilla wafer cookies, divided
4 bananas, peeled and sliced, divided

Combine sour cream, cool whip, pudding mix, and milk. Mix until well blended. Line bottom of serving bowl or glass serving dish with 1/3 of cookies, 1/3 of pudding mixture, and 1/3 of sliced bananas. Repeat layers until all ingredients are used. Refrigerate until ready to serve.
Makes 10 servings.

Galettes de céréales- Croquettes of cereal

Special recipe for using your foodstorage ! Complete and well-balanced meal, easy to do.

1 cup of oat flakes

1 cup milk

Parsley

3 cloves of garlic

1 onion

2 grated carrot

4 ounces grated chesse

salt, pepper

Let inflate cereal in the milk for 5 -10 min.

Then add the other ingredients.Indeed mix.

Make small 'pancakes' in a very warm oiled frying pan.

Let gild 2 minutes each side.

Créme renversée à la noix de coco

150 g sucre
125 g de noix de coco
3 œufs
½ l de lait
½ sachet de sucre vanillé


Caramélisez le fond d’un moule et laisser durcir.
Préchauffez le four à 190°C (ther. 5)
Faites un sirop avec la noix de coco, la moitié du sucre et un petit verre d’eau.
Battez les œufs avec le reste du sucre.
Versez le lait préalablement bouilli avec le sucre vanillé, ceci sans cesser de battre. Incorporez le sirop de coco. Versez dans le moule caramélisé.
Mettez au four au bain-marie. Votre crème est cuite à point lorsque le centre est ferme. (environ 25-30 min).

****************************************

¾ cup sugar
1 cup coconut (in powder)
3 eggs
2 cups milk
½ vanilla sugar

Caramelize the bottom of a mould.
Preheat oven to 374 °.
Mix coconut + half of sugar + a little glass of water.
Mix eggs + rest of sugar.
Pour out milk (boiled with vanilla sugar) on eggs and sugar., without stopping beating.
Then, mix with coconut sirup.
Overturn into the mould and bake double boiler until the center of the cream is firm (about 30 min.)
I wait until it’s glazed.

Sorry for the translation. I hope that the words are right for you to understand. If any question, ask me or Brooke who knows french.

Hope you'll enjoy the recipe!

Mexican Chicken and Rice

My family loves this dish for a meal because it is so easy to make, healthy and filling! You can try many different variations based on your family's personal likes (i.e. add black beans--I did in this picture, olives, etc.)

1 cup salsa

1 can corn (drained)

2 cups water

2 cups rice

1 pkg taco seasoning

3 chicken breasts cooked and cubed or 1 can of canned chicken shredded

Bring 1 cup water, salsa and chicken to a boil in a large pot. Cover and simmer 10 mins. Bring to a boil once more and add 1 cup water, rice, taco seasoning and corn. Cover and simmer 10 mins stirring occassionally. Can add shredded cheese over the top if desired. Eat with corn chips or by itself! Enjoy!

Guittard Black Bottom Cupcakes

These are my most favorite cupcakes ever! Like having chocolate and cheesecake together! My favorite way to eat them is after they've been refrigerated so the chocolate chips are hard. But no matter how you eat them, I'm sure you'll love them!



Guittard Black Bottom Cupcakes

1 (8 oz.) cream cheese, softened
1/8 tsp. salt
1 egg, beaten
1/3 c. sugar

Beat well, stir in 1 cup semi-sweet chocolate chips. Set aside. In separate bowl mix:

1 1/2 c. flour
1/4 c. cocoa
1 tsp. baking soda
1 c. sugar
1/2 tsp. salt
1 c. water
1/3 c. vegetable oil
1 Tbsp. vinegar
1 tsp. vanilla

Mix well. Fill cupcake tins with 18 paper liners. Fill each liner with "cocoa" mixture a little more than half full. Drop spoonful of "cream cheese" mixture on top of each. Bake at 350 degrees for 25 minutes. Double the recipe to make 36 cupcakes. Refrigerate leftovers in a covered container to keep moist.

Creamy Sloppy Joes

This is my favorite Sloppy Joe recipe. Just as messy as always but so yummy! It's a twist from the traditional tomato-based Sloppy Joe. I got this recipe from one of my BYU roommates.



Creamy Sloppy Joes

1 pound lean ground burger (I use turkey)
1/2 onion, diced
1 Tbsp. Worcestershire sauce, optional

Brown together in large skillet. Do not add salt! Drain off any fat. Add:

1/3 c. barbecue sauce
1 can cream of mushroom soup
1 Tbsp. yellow mustard (more or less to taste)
1 Tbsp. ketchup (more or less to taste)
pepper to taste

Simmer until heated through or up to an hour. Serve on buns.

Rocky Road Dessert Pie

I made this for Tory's birthday this year. I actually got the recipe from my sister Heather. It's so easy and such a tasty treat! Watch out!



Rocky Road Dessert Pie

1 package Supermoist Fudge Cake Mix
2/3 c. water
3 Tbsp. oil
2 eggs
1 3/4 c. whipping cream
2/3 c. miniature marshmallows
2/3 c. nuts, chopped
1/2 c. chocolate chips

Grease pie plate and dust with sugar. Reserve 1 2/3 c. dry cake mix. Beat the rest of cake mix, water, oil, and eggs in bowl on low speed for 30 seconds. Med. speed for 2 minutes. Spread in pie plate. Bake at 350 degrees for 30-35 minutes or until cake springs back. Cool completely. Beat cream and reserved cake mix till stiff. Add nuts, chocolate chips, and marshmallows. Spread over cake.

Tuna Rolls

This is my variation on a Chicken Roll recipe that my Mom used to make a lot. While we still love the chicken rolls, it is nice to have a bit of a variety. These are just as easy but with a different flavor. You use biscuits instead of crescent rolls for one thing. The last time I made them I had leftover Chive & Onion cream cheese that I mixed with the regular cream cheese and it was very good. I also like to make my tuna rolls a little smaller by using just one biscuit instead of two per roll. Of course you could also use your own biscuit recipe instead of the refrigerated biscuits, too. Watch out! They go fast!

Tuna Rolls


6 oz. cream cheese, softened
2 cans tuna, drained
1 cup frozen peas or peas/carrots
1/2 tsp. dill seasoning
1/8 tsp. dehydrated minced garlic (or one small clove, minced)
salt and pepper to taste
2 packages refrigerated biscuits (I use the small packages that have 10 biscuits/can so 20 total. I usually have about 4 leftover that I just cook without the filling.)


Mix softened cream cheese with tuna, peas, and seasonings. Separate biscuits. If using small biscuits, you may want to put two together and roll out into 8 or so equal portions. (Again, I usually just make mine small with only one biscuit.) Spoon equal portions of tuna mixture onto each rolled out biscuit portion and roll up and pinch seams together. Tuck ends under and place seam-side down on baking sheet. Bake at 325 degrees for 25-30 min. or until golden. Butter outside of biscuit when hot out of the oven for a softer crust, if desired.

Boules de neige

When you have eggs white left over, because you did something with the yolks and you don"t want to trow the whites away.

Ingredients:
120 g d’amandes en poudre
200g de sucre glace
2 blancs d’œufs

Piler les amandes et le sucre glace dans une terrine.
Ajouter les blancs d’œufs en travaillant la pâte.
Former de grosses noisettes ; passer dans du blanc d’œuf ; rouler dans du sucre glace.
Déposer dans de petites caissettes en papier plissé.
Cuisson four très doux- 150°C : 20 min


Snowballs

1 cup almond powder
Little less than 1 cup icing sugar
2 eggs white

Crush almond and icing sugar in a salad bowl.
Add eggs white kneading the dough.
Make big hazelnut, pass in egg white, roll in icing sugar.
Put in little cake cases.
Bake 302 for 20 minutes.

Pizza Cups

This is a fun and easy variation on pizza. Kids love to eat their own little pizzas and it's nice to have a variety. They're very easy to make and adaptable. You can pretty much add anything you like on regular pizza.



Pizza Cups

1-2 packages refrigerated biscuits (or use your own biscuit recipe)-enough to fill 12 muffin cups
1 1/2 cups spaghetti or pizza sauce
Mix-ins: ground burger, chopped pepperoni, olives, onions, bell peppers, zucchini, mushrooms, etc.
1/2 cup shredded mozzarella cheese, if desired

Preheat oven to 375 degrees. Evenly press each biscuit in bottom and up sides of 12 muffin cups.

In skillet, brown burger, if using. Stir in pasta sauce and mix-ins and heat through.

Evenly spoon mixture into prepared muffin cups. Bake 15 minutes. Evenly sprinkle cheese on top, if using, and bake an additional 5 minutes or until cheese is melted and biscuits are golden. Let stand 5 minutes before serving. Gently remove pizza cups from muffin pan and serve.

Lemon pie

A recipe by Marjorie Hinckley (thank you Christelle)

No comment... just so delicious!

3 tablespoons flour

3 tablespoons cornstach

1 cup sugar

Pinch of salt

1 1/2 cups boiling water

2 egg yolks, beaten

Juice and grated rind of lemon

Mix flour, cornstach, sugar and salt. Add water. Boil 10 min, stirring constantly. Stir in eggs yolks, heat thoroughly. Add lemon juice and rind, remove from heat, cool and pour into beaked crust.

Cheese Bread

This is a great recipe to make when you want some extra special bread to go with your meal. Goes great with lasagna, spaghetti, or any soup! The recipe is originally from my Grandma and is made with Kraft Roka Cheese spread. Since I have a hard time finding this cheese spread at some of the stores I shop at, I have come up with my own variation. Of course the original is still my favorite but this variation is pretty delicious, too! It is normally spread onto sliced French Bread but the last time I made it I used some leftover Kaiser Rolls cut in half. And you normally will want to spread each piece much more generously than I did in this picture!



Cheese Bread

1/2 pound (2 sticks) softened butter
1 (4 oz.) jar Kraft Roka Cheese Spread

Mix together and spread generously on slices of French Bread. Place on cookie sheet and put under the broiler until lightly brown and bubbly. Keep a close eye on them as they brown quickly!

Variation:
1 stick butter, softened
1 (8 oz.) package cream cheese, softened

Mix together and proceed as above.

Confetti Salad

I found this recipe in the July/August 2008 Family Fun Magazine. It was very tasty and colorful! I didn't make the homemade ranch dressing but I'm sure it would be good. I just used some Light Ranch dressing. I also substituted cucumber for zucchini since I didn't have any at the time. Another addition I added was a can of rinsed garbanzo beans. The kids loved that it was served in the pepper rings! They thought it was so fancy! I think this salad would be delicious stuffed in tomatoes, too!



Confetti Salad

1 cup couscous
1 1/2 cups boiling water
3/4 cup diced zucchini (I used 1 cucumber)
3/4 cup diced red bell pepper
3/4 cup fresh corn kernels, from about 2 ears (I used frozen corn)
1/2 cup diced celery
1/4 cup chopped fresh parsley
salt and pepper to taste
1 large red bell pepper, cut into 1-inch-tall rings (I used a green bell pepper)

Ranch Dressing:
1/4 cup buttermilk
1/4 cup sour cream
1 Tbsp. cider vinegar
3 Tbsp. olive oil
2 Tbsp. chopped fresh chives
1/8 tsp. salt, or more to taste

Measure the couscous into a medium bowl. Stir in the boiling water. Cover the bowl with plastic wrap and set it aside until the water is absorbed (about 10 minutes). Fluff the couscous with a fork and then let it cool to room temp.

Add the zucchini, bell pepper, corn, celery, and parsley to the couscous and toss the mixture well. (I also added a can of rinsed garbanzo beans here.)

Make the dressing by combining the buttermilk, sour cream, vinegar, and olive oil in a small bowl and vigorously whisking the mixture. Stir in the chives and the salt.

Pour enough dressing over the couscous and vegetables to coat them lightly, then toss them again. Season the salad with salt and pepper, as you like. Place a pepper ring on each serving plate and fill it with the salad. Serves 4-6.

Pasta Salad

This is your traditional pasta salad... my family loves it. This was for a 4th of July side dish, but we like to add chicken to make it a main dish.

1 package of noodles (rotini or penne are my favorite)
2 roma tomatoes, diced
1/2 cucumber, diced
1 small can of olives, sliced
1 handful or two of shredded mozzarella cheese
Parmesan
parsley flakes
house Italian dressing

cook the noodles, drain and rinse under cold water until cool. add noodles, tomatoes, cucumber, olives, and shredded cheese. toss with dressing. add parmesean and parsley flakes to your taste. If you use chicken I use about 3 breasts just cut up and cooked in the house italian, and add it before I toss it all with the dressing.

Bacon Cheese Topped Chicken

I found this chicken recipe a few years ago and thought it sounded like a type of chicken breast you would get in a restaurant. When I tried it, I was right! It is so delicious and yes, very high in fat and calories. The chicken is marinated in a honey-Dijon sauce and then basted with it before it cooks with all the cheeses, bacon, and mushrooms on top of it. To save some time, I used mushrooms from a can, pre-shredded Mexican blend cheese, and I pre-cooked the bacon on a plate in the microwave to avoid more mess.

1/2 cup Dijon mustard
1/2 cup honey
4-1/2 teaspoons vegetable oil, divided
4 boneless skinless chicken breast halves
1/4 teaspoon salt
1/8 teaspoon pepper
Dash paprika
2 cups sliced fresh mushrooms
2 tablespoons butter
1 cup (4 ounces) shredded Monterey Jack cheese
1 cup (4 ounces) shredded cheddar cheese
8 bacon strips, partially cooked
2 teaspoons minced fresh parsley

In a bowl, combine the mustard, honey, 1-1/2 teaspoons oil and lemon juice. Pour 1/2 cup into a large resealable plastic bag; add the chicken. Seal the bag and turn to coat: refrigerate for 2 hours. Cover and refrigerate the remaining marinade.

Drain and discard the marinade from chicken. In a large skillet over medium heat, brown the chicken in remaining oil on all sides. Sprinkle with salt, pepper, and paprika. Transfer to a greased 11-in. x 7-in. x 2-in. baking dish.

In the same skillet, saute the mushrooms in butter until tender. Spoon reserve marinade over chicken. Top with cheeses and mushrooms. Place bacon strips in a crisscross patter over chicken. Bake, uncovered at 375 degrees for 20-25 minutes or until a meat thermometer reads 160 degrees. Sprinkle with parsley. Yield: 4 servings