French Dip Sandwiches (Crock pot)

My cousin, Laura, shared this recipe with me and my family loves it.  I love it because it's tasty and so easy!

1 Big Boneless Roast (I usually use a beef rump roast)
1 cup soy sauce
4 c. water
2 bay leaves
2 t. rosemary
2 t. thyme
2 t. garlic powder
1 package of sliced french rolls or hoagie rolls (Any firm roll will work.  You don't want the roll too soft or it will be too soggy.)

Put all ingredients except rolls in crock pot.  Cook on low 8 - 10 hours.

Remove roast and cut into very thin slices or shred.   Place beef on rolls and dip sandwiches in the au-jus from crockpot.

Pineapple Salsa Chicken (Slow Cooker)

A lady in our ward gave this recipe and it's ingredients to us in a gift bag when Olivia was born.  It was delicious and made a lot!  It's definitely one of my new favorites.

Pineapple Salsa Chicken (Slow Cooker)

*Serves 6 - 8

6 fresh or frozen chicken breasts
1 (20-oz.) can crushed pineapple, drained
1 (15-oz.) can black beans, rinsed and drained
1 (15-oz.) can white beans, like Great Northern, rinsed and drained
2 cups mild salsa
Tortillas or tortilla chips and garnishes (such as sour cream, cheese, tomatoes, lettuce, etc.)

Place the chicken in the crock pot and add the rest of the ingredients.  Cook on low for 6 to 8 hours.  Using tongs, remove the chicken to a cutting board and shred into bite-size pieces.  Mix the chicken back in with the rest of the ingredients.  The mixture will be fairly soupy - I like to drain off some of the excess liquid before serving, especially if we are eating it in tortillas, so it doesn't make everything soggy.  Serve with tortilla chips or rolled in tortillas with garnishes, like tomatoes, cheese, avocado, sour cream, etc.

*Freezable option:  She says "I freeze the leftovers in the freezer-safe zip loc bags and either place the frozen portion in my crock pot for a few hours the day I want to serve it or thaw the night before in the refrigerator and reheat on low in a saucepan."

Mille Feuilles

Mille feuilles

Ingrédients (pour 6 personnes) :

Pour la pâte :- 500 g de pâte feuilletée
Pour la crème pâtissière :- 1 oeuf- 1/4 de litre de lait- 50 g de sucre- 35 g de farine- un sachet de sucre vanillé
Pour le glacage :- sucre glace- un carreau de chocolat

Préparation : Abaisser la pâte feuilletée sur environ 3 mm. La piquer à la fourchette pour qu'elle ne gonfle pas puis la mettre au four sur 6, soit 180°C.
Pendant ce temps, préparer la crème pâtissière : Mettre le lait à bouillir. Mélanger dans un saladier l'oeuf, le sucre, le sucre vanillé et la farine.
Lorsque le lait est à ébullition, le verser immédiatement dans le saladier. Remettre à cuire dans la casserole pendant quelques minutes afin que le liquide prenne la consistance d'une crème.

Lorsque la pâte feuilletée est cuite, et même désséchée, la couper en trois parties égales. Etaler la crème pâtissière sur une première couche de pâte, puis faire de même avec une seconde. Les assembler.
Attendre que le gâteau soit froid pour étaler au pinceau le glacage, fait avec beaucoup de sucre glace mélangé à un peu d'eau. Réaliser un dessin avec le reste du glacage, mélangé à un carreau de chocolat fondu. C'est prêt !

Thank you so much for this recipe, Rachel!  This is my most favorite French pastry!  I've translated it so that all of us here can make it, too!  Let me know if this seems right, Rachel.  Mmmm!  Can't wait!

Mille Feuilles (Thousand Sheets)


Ingredients (Serves 6):


For the dough:  1 (17.3 oz.) package puff pastry sheets
For the pastry creme:  1 egg, 1/2 cup milk, 1/4 cup sugar, 1/4 cup + 1 Tbsp. flour, 1 tsp. vanilla
For the icing:  powdered sugar, 1 square chocolate

Preparation: Roll out the pastry to about 1/8”. Prick with a fork so it does not puff and then bake at 350 degrees. (How long?  According to package directions I assume.)

Meanwhile, prepare the pastry cream: Bring the milk to boil. Mix in a bowl the egg, sugar, vanilla and flour.
When milk is boiling, pour it immediately into the bowl with other ingredients. Mix well.  Return to cook in the pan for a few minutes until the liquid is the consistency of cream.

When the pastry is cooked and well dried, cut into three equal parts. Spread half of the pastry cream on a first layer of dough, then do the same with the second. Stack them one on top of the other.  Finish with the third layer of cooked pastry.

Wait until the cake  is cold and then brush on the glaze, made ​​with lots of powdered sugar mixed with a little water.  Mix remaining glaze with a square of melted chocolate. Drizzle over the top.  Done!

Pepperoni Rolls

These are like cinnamon roll shaped pizza.  They are fun and easy to eat and super fast using my whole wheat breadstick dough.  My kids loved them!  A lot like my Calzones but just rolled up differently.  These can easily be made vegetarian by omitting the pepperoni and cheese.  You can substitute Mozzarella "Cheese" Sauce in place of the cream cheese.  This is just as yummy!

Pepperoni Rolls

pizza sauce
turkey pepperoni
sliced olives
sliced mushrooms
diced peppers
dices onion
cream cheese, softened
shredded cheese and Parmesan cheese, optional
whole wheat breadstick dough (see recipe below)

Make whole wheat breadstick recipe.  Roll out dough on a well-floured surface into a 12x16 inch rectangle.  Spread with thin layer of cream cheese going all the way to the ends and leaving one long edge clean.  Spread layer of pizza sauce over top of cream cheese layer.  Sprinkle with favorite toppings-olives, mushrooms, peppers, onion, etc.  Cut pepperoni into quarters and sprinkle over veggies.  Sprinkle with shredded cheese if desired.  Starting with long side that has toppings all the way to the edge, roll up carefully, like a cinnamon roll.  End with clean edge and seal.  Cut into 12 rolls and place in a greased 9x13 pan.  Sprinkle with Parmesan cheese if desired.  Bake at 350 degrees for 15-20 minutes.

Whole Wheat Breadstick Dough

1 1/2 cups warm water

1 Tbsp. yeast

2 Tbsp. honey

2 tsp. salt

3 cups whole wheat flour

Mix water, yeast and honey.  Let sit for about 3-4 minutes.  Add 1 1/2 cups flour and salt to mixture.  Mix until smooth and elastic.  Add remaining 1 1/2 cups flour.  Knead for 3-5 minutes.  Place in oiled bowl and let is rise for 10 minutes (can skip this step if in a hurry).

Sour Cream Potato Salad

My sister-in-law, Sara, passed this recipe along to me to post here.  She lives in Alaska!  Isn't that crazy far away?!  But anyway...A friend of hers made this and Sara said it was the BEST potato salad ever!  I definitely want to try this.  I make potato salad with sour cream all the time but I've never seen it made with cottage cheese!  Very interesting!  I must try.  She did say that it is important for the mayo to be REAL mayonnaise and also to let it refrigerate for at least two hours before eating to let the flavors blend.  Whip some up for your next bar-b-q and tell us what you think!  Sorry there isn't a picture yet!  

Sour Cream Potato Salad

Ingredients:
8 large or 9 medium potatoes
small tub sour cream
small jar real mayonnaise
small tub cottage cheese
green onions, chopped
salt and pepper

Directions:
Boil potatoes (don't overdo it or they will fall apart while trying to slice them).  In a bowl, mix together sour cream, cottage cheese and mayonnaise.  Add some salt to taste.  In a large serving bowl put some of the sour cream mixture on the bottom and then add a layer of sliced potatoes.  Continue layering (I usually get three layers of potatoes) with the sour cream mixture on the top.  Garnish with pepper and chopped green onions.  Easy!

Dulce de Leche Cream Cheese Brownies

That's right.  These have yummy, caramel-y dulce de leche AND cream cheese.  Oh, and chocolate.  Hello!  What's not to love, right?  Very easy to throw together.  In fact, I just made this recipe up with things I had on hand and it turned out sooo good!  The dulce de leche comes in a can the size of sweetened condensed milk.  I use LA LECHERA® Dulce de Leche.  I find it in the ethnic Mexican foods section at Wal-Mart.

Dulce de Leche Cream Cheese Brownies

1 (9x13 size) brownine mix (and the eggs & oil needed for mix)
1 cup chocolate chips, optional
1 (8 oz. package) cream cheese, room temp
1 (13.4 oz.) can dulce de leche
1 egg
1/4 tsp. salt

Mix brownie batter according to package directions.  Add chocolate chips if desired.  Set aside.  In a separate mixing bowl, mix cream cheese, dulce de leche, egg, and salt.  Mix until smooth and creamy.  Grease bottom only of a 9x13 baking dish.  Spread about two-thirds of the brownie batter in pan.  Drop cream cheese mixture by spoonfuls onto brownie batter.  Spread remaining one-third of brownie batter on top.  Run a butter knife through mixture to slightly swirl.  Not too much.  Bake according to brownie box directions.  Mine was 350 degrees for 20 minutes.  Do not overbake.  Let cool and cut with plastic knife.  (Makes it soooo much easier to get nice looking pieces with a plastic knife.)  Enjoy!

Black Bean Taco Salad With Lime Vinaigrette

This is really good.  I love the vinaigrette with it.  I was all ready to make this and went to get my green pepper and it had gone bad.  Bummer.  So I substituted a large zucchini and it was great!  I'm sure a green pepper in there would be great, too, but now that I've had it with zucchini I think it will always have to be in there.  I also added a small avocado to the vinaigrette which made it very creamy.  You could omit this or chop it up and mix it with the salad instead or leave it out entirely.  I served this salad in my baked taco salad bowls and dinner was a big hit!  You could also serve it in soft tortillas, as a filling for pita bread, or as a salad with crushed tortilla chips on top.

Black Bean Taco Salad With Lime Vinaigrette

Vinaigrette

1/4 cup chopped tomato

1/4 cup chopped fresh cilantro

2 tablespoons olive oil

1 tablespoon cider vinegar

1 teaspoon grated lime peel

1 tablespoon fresh lime juice

1/4 teaspoon salt

1/4 teaspoon ground cumin

1/4 teaspoon chili powder

1/4 teaspoon black pepper

1 garlic clove, peeled

1 small avocado, optional

Salad

1 cup chopped tomato

1 large zucchini, chopped (or 1 cup chopped green pepper)

1/2 cup finely diced red onion

1 cup frozen corn, partially cooked, rinsed with cold water and drained

1 (15 ounce) can black beans, rinsed and drained

lettuce greens, torn into bite-sized pieces or shredded

crushed tortilla chips, optional

-To prepare vinaigrette: combine first 11 ingredients in a blender or food processor, process until smooth.  Add avocado if desired.

-To prepare salad: combine all chopped veggies except lettuce.  Pour vinaigrette over top and toss well to coat.  

-Serve on a bed of lettuce greens.  Top with crushed tortilla chips if desired.  Also great in soft tortillas, taco salad bowls, or as a filling for pita bread.

Baked Taco Salad Bowls

These couldn't be easier and they are very crunchy and much healthier than the fried variety.  I use smaller tortillas, probably around 8", because they are more kid sized but you can use 10" or bigger as well.  Six 8" tortillas fit just right on my big sheet cake pan.  You might have to cook fewer at a time depending on how big your tortillas are and how big your molds are.  I use little ceramic ramekins turned upside down for my molds.  You can also use empty metal cans or oven safe glass bowls.  These can be cooked in advance and stored in an airtight container after they have cooled completely.

Baked Taco Salad Bowls

Whole wheat flour tortillas

cooking spray

salt

Preheat oven to 425 degrees.  Place up to 6 tortillas between damp paper towels on a microwave safe plate and microwave for 30-45 seconds, until steamed.  Arrange 6 empty metal cans or mold of your choice on a large sheet cake pan.  Drape steamed tortillas over molds and press sides down to form folds.  Spray with cooking spray and sprinkle with salt if desired.

Bake taco salad bowls in 425 degree oven for 7 minutes.  Remove taco bowls from forms and turn right side up on baking sheet.  Place back in oven for about 3 minutes.  Let cool on rack.  Repeat until desired amount of bowls have been baked.

More Recipes

Don't forget...there are more delicious recipes to be found here:

These are  recipes that are all vegetarian.  I haven't been posting them on this blog just to avoid doubling up and I figure most people looking for a vegetarian recipe aren't looking for a mix of everything else.  The recipes on this blog are still good...they're just different.  

And sisters...keep the recipes comin'!  I want to see what you've tried lately!

Don't forget to post your recipes on here for all of us to enjoy! ;)

Baked Potato Pizza Variations

I've added a couple variations to this recipe:

You've got to give it a try!

Just click on the picture to find the recipe.

Chicken Tortilla Soup

It's time I post this recipe before I lose it again.  My sister Heather passed it to me over the phone one day when we were chatting.  She got the recipe from HERE.  So fast and easy!  And what's better...when you make it in the crock pot you get to smell it cooking all day!  Oh, I did add some corn to mine, too.

Chicken Tortilla Soup

3 frozen chicken breasts
1 large can diced tomatoes
1 can Cream of Chicken Soup
1 c. salsa
1 pkg. taco seasoning
1 can black beans (drained if you'd like)
1 can mild green chilies

Add everything to crock pot and cook on low for 8 hours.  Remove chicken after 8 hours and shred.  Return shredded chicken to soup and serve with cheese, sour cream and tortilla chips if desired.

Cheesecake

This is the cheesecake recipe I grew up with.  My Mom made it often.  My Dad always requested it for his birthday or Father's Day.  It has a yummy sour cream topping on top.  So delicious!

Cheesecake

Crust:
2 cups graham crackers, crushed
1/4-1/3 cup butter

Pat into sides and bottom of spring form pan.

Filling:
3 (8 oz.) cream cheese, softened
4 eggs
1 cup sugar
1 Tbsp. cornstarch
1 tsp. vanilla

Beat until smooth.  Pour into crust and bake at 375 degrees for 30 minutes or until set.  Let stand 10 minutes.  Turn oven up to 450 degrees.

Topping:
2 cups sour cream
1/2 cup sugar
1 tsp. vanilla

Mix until smooth.  Pour over filling.  Bake another 5 minutes at 450 degrees.  Cool and refrigerate for half a day at least.

*Also makes 36 cupcakes.  Use 1 vanilla wafer in the bottom of each cupcake liner for "crust".  Bake filling for 15 minutes at 375 F.  Then add sour cream topping and bake 3-5 minutes at 450 F.