Tuesday, September 30, 2008

Sour Cream Banana Bread

1 c. sugar
1/2 c. butter
2 eggs
2 mashed bananas
1/2 c. sour cream
2 c. flour
1 tsp. soda
1/4 tsp. salt
1/2 c. chopped nuts (optional)
1/2 tsp. vanilla
Cream butter with sugar, beat in eggs and mix until fluffy. Sift flour with soda and salt. Stir in flour mixture. Stir in mashed bananas, sour cream and vanilla. Stir in nuts. Place in greased and floured 9"x5" loaf pan or 2 small loaf pans. Let stand 10 minutes. Bake at 350 degrees for 30 to 45 minutes.

Super Easy Brownies

This brownie recipe is so simple (ONE pot!) and so delicious and it is unbeatable when topped with ice cream. I have many favorite brownie recipes (how can you choose just one?) but this is definitely in the top - these are fudgey and moist. Since they are made with chocolate chips as the base, you can tailor the flavor to your liking - if you prefer dark chocolate, then by all means use dark chocolate or semi-sweet chips, but if you like a more mild chocolate flavor, pour in milk chocolate chips.

Easiest Brownies in the World from(mykitchencafe)
1 12-ounce bag chocolate chips (use the kind you prefer)
1 cup butter (2 sticks)
1 1/2 cups sugar
4 large eggs at room temperature
1 1/2 cups flour

Preheat oven to 350 degrees. In a medium saucepan over low heat, melt butter and chocolate chips. Stir constantly and remove from heat when chips are fully melted. In the same pot, blend in the sugar. Then add eggs, blending fully one at a time. Add flour and beat until air bubbles form in the batter. Pour into a greased 9 X 13-inch pan (this recipe works great doubled and poured into a large 11 X 17-inch rimmed baking sheet). Bake for 20 minutes. Turn heat down to 325 degrees and bake for 10 more minutes.

Sunday, September 28, 2008

Minestroni Soup

This is a great soup......the recipe came from Julie Freeman

2 large chicken breasts
8 C. Water
1 lb of italian sausage cooked and drained
2 carrots peeled and sliced
3 celery ribs sliced
2 zucchini sliced
1 onion sliced 1 inch thick
2 cans (28 oz) crushed tomataoes
1 can kidney beans drained (can use any canned bean , I sometimes use White or Black beans)
1 TBSP garlic powder
2 TBSP dry parsley
1/2 tsp. basil
1 bay leaf
8 oz cooked noodles (bowtie, macaroni whatever you have)
1/2 c fresh spinach chopped

Cook Chicken breasts in water until tender. Remove from water and dice. Cook pasta seperate to avoid mushy pasta. Cook vegetables in the water chicken was cooked in . Continue cooking until veggies are tender. Add tomatoes,beans and seasonings. Add chicken and sausage. To serve spoon some pasta in a bowl. Top with soup and then with shredded cheese and chopped spinach. To store leftovers keep pasta seperate from soup to avoid mushy pasta. This soup freezes well. Freez flat in ziploc freezer bags. On serving day just boil pasta and heat through......My family loves this.

Friday, September 26, 2008

Baked Meatballs & Spaghetti

I love this stuff. It looks like it's a lot of work, but it's really not! I love making baked meatballs because they are easy and a lot of the fatty grease drains out of them while it is baking. If you aren't keen on the idea of baking your meatballs, just cook them like you normally would in a large skillet. Enjoy!

1 Lb. spaghetti
1 1/4 Lb. ground beef
2-3 Tbsp. Worcestershire sauce
1 egg, beaten
1/2 c. Italian bread crumbs
1/2 c. grated parmesan cheese
2 cloves garlic, chopped
2 tsp. crushed red pepper flakes (divided)
salt and pepper
2 Tbsp. oil
5 cloves garlic, crushed
1 small onion, finely chopped
1/2 c. beef stock
1 (28oz) can crushed tomatoes
4 Tbsp. parsley
15 fresh basil leaves, finely chopped

Preheat oven to 425 degrees. Mix beef and Worcestershire, egg, bread crumbs, cheese, garlic, 1 tsp. crushed red pepper flakes, salt and pepper. Roll meat into medium-sized meatballs and place on lightly greased cookie sheet. Bake balls 10 to 12 minutes, until no longer pink. Heat a deep skillet over medium heat. Add oil, remaining crushed pepper, garlic and onion. Saute 5-7 minutes, until onion becomes soft. Add beef stock, crushed tomatoes, parsley and basil. Bring to a simmer for about 10 minutes. Add meatballs and cook for another 20-30 minutes. Meanwhile, cook the spaghetti to al dente (or however you like it). When the sauce and meatballs are finished, serve over the cooked and drained spaghetti noodles (or toss it all together before serving). Top with Parmesan cheese.

Can Freeze and thaw to heat when ready. Just cook pasta on serving day.

Wednesday, September 24, 2008

Mac and Cheese

8 cups cooked elbow macaroni, drained
4 cups grated cheddar cheese
3 eggs, beaten
1/2 cup sour cream
4 tablespoons butter, cut into pieces
1/2 teaspoon salt
1 cup milk

Preheat oven to 350 degrees F.
Once you have the macaroni cooked and drained, place in a large bowl and while still hot and add the cheddar. In a separate bowl, combine the remaining ingredients and add to the macaroni mixture. Pour macaroni mixture into a casserole dish and bake for 30 to 45 minutes. Top with additional cheese if desired.

To freeze and use later simply cover and freeze instead of baking. Then thaw and bake at 350 for approx. 40 minutes

Tuesday, September 23, 2008

Anissa's Challah Bread

Paula Dean’s Challah Bread
2 ½ Cups warm water(105 * to 115*), divided
2 Tbls. Yeast
½ C. melted butter
1/3 C. Sugar
3 large eggs
2 teas. Salt
6 ½ to 7 ½ C. Bread Flour

In a small bowl combine ½ C. warm water and 2 tbls yeast and let stand 5 minutes.
In a large mixer bowl combine 2 cups warm water, melted butter, sugar, eggs and salt; beat at low speed until smooth. Beat in yeast mixture. Gradually beat in 5 cups of flour until smooth. Beat in enough of remaining flour to make soft dough. (I used 7 cups total).
On a lightly floured surface turn out dough and knead for approximately 6 minutes or until dough is smooth and elastic. Place dough in a lightly greased bowl turning to grease top. Cover and let rise in a warm place for 1 hour or until doubled in size.
Lightly grease 3 (9x5) loaf pans.
Divide dough into 3 equal portions. Divide each portion into 3 more equal portions. Roll each portion into a 14 inch long rope. Pinch 3 ropes together at 1 end to seal, and braid. Repeat with remaining dough. Place braids in prepared pans. Cover and let rise in a warm draft free place for approx. 1 hour.
Preheat oven to 350* Bake for 30 to 35 minutes or until loaf sounds hollow when tapped. Let cool in pans 5 minutes brush baked loafs with butter and finish cooling on wire racks

Monday, September 22, 2008

Sour Cream Lemon Pie

Recipe Courtesy of Amy Robinson
"First you make a very creamy and rich egg custard. Then you stir in butter, fresh lemon juice, bits of lemon rind and sour cream. Pour this refreshing filling into a baked pie shell, chill the pie, and garnish it with sprigs of mint and thin slices of lemons."
1 cup white sugar
1/2 cup all-purpose flour
1/2 teaspoon salt
2 cups milk
1/2 cup sour cream
3 egg yolks
1/4 cup butter
1 1/2 teaspoons lemon zest
1/4 cup lemon juice
1 (9 inch) pie crust, baked
1. In a saucepan, combine sugar, flour, and salt. Gradually stir in milk. Cook and stir on medium heat until thickened and bubbly. Reduce heat, and cook and stir 2 more minutes. Remove from heat.
2. Beat yolks slightly. Gradually stir 1 cup of mix into yolks. Return yolk mixture to saucepan, and bring to gentle boil. Cook and stir 2 more minutes. Remove from heat, and stir in butter, peel, and juice. Fold in sour cream.
3. Pour filling into baked pie shell, and cool. Top with whipped cream if desired.

Orange Chicken

Orange Chicken
adapted from Blog Chef & My Kitchen Cafe

2 pounds boneless, skinless chicken breasts, cut into 2" cubes
1/2 cup flour
1 teaspoon garlic powder
2 tablespoons oil or butter

1 1/2 cups water
1/3 cup orange marmalade
1/3 cup rice vinegar
2 1/2 tablespoons soy sauce
3/4 cup brown sugar
1/2 teaspoon finely minced ginger
1 teaspoon minced garlic
2 tablespoons green onion
1 ½ t. red pepper flakes
3 tablespoons cornstarch
1/4 cup water

Heat oven to 350. In a shallow dish combine the flour, garlic powder and pepper. Dip each piece of chicken in flour mixture and coat evenly.

Pour oil (or melt butter and pour) in a shallow baking dish, large enough to accommodate chicken in a single layer. Arrange chicken in pan and bake uncovered for 30 minutes at 350 degrees.

Meanwhile, in a medium saucepan combine water, orange marmalade , rice vinegar, soy sauce, whisk over medium heat for a few minutes. Then stir in brown sugar, ginger, garlic, and green onion and let it come to a boil. Combine cornstarch with water and let it dissolve and add it to the sauce until thickened.

After chicken has baked the 30 minutes, turn each piece over and pour 1/2 sauce mixture evenly over chicken. Bake another 30 to 40 minutes basting frequently.

Serve chicken over rice with extra sauce on the side.

Monday, September 15, 2008

Taco Salad in a bag

We eat taco salad very frequently in our home and recently I decided to have some fun and make the Walking Tacos like I'd had in Utah . You can use fritos or any individual bag of taco chips.
All I did was cut open the bags and add our usual taco meat and toppings. It was a little different and therefore a little fun. You can either cut the bag like the picture above or just open it at the top. Great way to use leftover taco fixings as well. Enjoy

Sunday, September 14, 2008

Cowboy Caviar

I begged a friend (Jennifer Clark) for this great recipe.....Enjoy!!!

1 can black eyed peas(drained)
1 can black beans (drained)
1 can white corn (drained)
4 Roma Tomatoes diced
4 green onions chopped
4 avocados diced
1 sm. can green chilis chopped
1 pkg of Zesty Italian dressing mix
1/4 c. red wine vinegar
1/2 c. oil
mix all together and serve with Tortilla or corn chips

Saturday, September 13, 2008

Pumpkin Bars & Pumpkin Cookies


4 eggs
1 - 2/3 cups granulated sugar
1 cup oil
one 15 ounce can pumpkin
2 cups sifted all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon baking soda

One 3 ounce package cream cheese, softened
1/2 cup (1 stick) butter or margarine, softened (I used and recommend butter)
2 cups sifted confectioners’ sugar
1 teaspoon vanilla extract

1. Preheat oven to 350 degrees.

2. Using an electric mixer at medium speed, combine the eggs, sugar, oil, and pumpkin until light and fluffy. Stir together the flour, baking powder, cinnamon, salt, and baking soda. Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly comined and the batter is smooth.

3. Spread the batter in an ungreased nonstick 13 by 10 inch baking pan. Bake for 30 minutes. Let cool completely before frosting.

4. To make the icing: Combine the cream cheese and butter in a medium bowl with an electric mixer until smooth. Add the sugar and mix at low speed until smooth. Add the sugar and mix at low speed until combined. Stir in the vanilla and mix again. Spread on cooled pumpkin bars.

Makes 48 small bars or 24 larger ones.

1 c. Shortening
1 c. Sugar
1 c. Pumpkin
1 Egg
2 c. Flour
1 tsp. Soda
1 tsp. Cinnamon
½ tsp. Salt
Preheat oven to 375* cream shortening, sugar and pumpkin. Add egg and mix well. Add sifted dry ingredients. Drop by spoonfuls on a greased cookie sheet. Bake for 10-12 minutes Cool and ice with cream cheese icing(makes 48 cookies)

Thursday, September 11, 2008

Creamy Ranch Chicken

Creamy Ranch Chicken
adapted from Better Homes and Garden's Quick and Easy Recipes & Stephanies Kitchen
start to finish: 20 minutes
serves about 4

6 slices bacon
4 skinless, boneless chicken breast halves, cut into bite size pieces
2 tablespoons flour
2 tablespoons ranch dry salad dressing mix
1 1/4 cups milk
3 cups dried medium noodles(I used egg noodles)
1 tablespoon finely shredded Parmesan cheese

1. Start your water for your pasta. Cook noodles according to package directions.
2. Cut bacon into narrow strips. In a large skillet, cook bacon over medium heat until crisp. Drain bacon on paper towels; discard all but 2 tablespoons drippings.
3. In the same skillet, cook chicken in reserved drippings until no longer pink, turning to brown evenly. Sprinkle flour and salad dressing mix over chicken; stir well to coat the chicken. Stir in milk. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Stir in bacon.
4. Serve the chicken over the noodles. Sprinkle with Parmesan cheese. Enjoy!

Sunday, September 7, 2008

Gooey Caramel Popcorn

* Taken from McMillan Ward Cookbook submitted by Rachael Parry

2 batches of Hot Air Popcorn popped

Bring to a boil the following :
2 C brown Sugar
1/2 C. Butter
1 C. White Karo Syrup

Add 1 can of sweetened condensed milk. Cook on medium for approx. 5 minutes. Add 1 teaspoon of vanilla and stir over popcorn . You can add M & Ms and candycorn into to it too if you like

Mini Hashbrown Quiches

Mini Hashbrown Quiches

2 Tablespoons extra virgin olive oil
1 package Seasoned Hash Brown with Peppers, thawed
15 large eggs
½ Cup heavy cream
3/4 teaspoons salt
½ teaspoon pepper
¼ teaspoon garlic salt
1 Cup shredded cheddar cheese

1.Cut Bacon, into ½ inch pieces brown in small frying pan ,drain and set aside.
2. Heat olive oil into a large 5 qt skillet or dutch oven. Saute hash browns until slightly golden. Spoon a heaping Tablespoon of hash browns into 16 regular muffin cups that have been sprayed with cooking spray. Bake for 5-7 minutes then remove from oven. In a large bowl whisk the eggs, cream, salt, pepper and garlic salt until well combined. Fill each muffin cup nearly full with eggs. Top with a pinch of cheddar cheese and bake for 15-20 minutes, or until eggs are cooked through. Remove from muffin tins, top with crisp bacon pieces and serve warm.

Cinnamon Stack Biscuits

Cinnamon Stack Biscuits .....from" mmmcafe"

‘Okay are you impressed? What else is there to say! These little treats look like are difficult they to make, and they taste great! They remind me of a cinnamon scone. Basically, they are a substitute cinnamon roll, but much simpler and still just as tasty.

2 cups flour
3 tsp. baking powder
1/2 tsp. cream of tartar
1/2 tsp salt
3 Tbs. sugar
1/2 cup butter flavored shortening

Combine all of the dry ingredients, then cut in shortening with a pastry cutter until mixed well and slightly crumbly.
Then, slowly stir in:

2/3 cup milk

When dough begins to clump, knead with hands for about 30 seconds, or until dough forms a ball. Flour your surface to prevent sticking, and roll out your dough in a rectangle. Cut off edges to make perfectly straight sides of your rectangle.
Next, apply the filling:

3/4 stick butter, melted
1/4 cup sugar
1 HEAPING Tbs. cinnamon

Spread filling evenly to each edge of the rectangle. Cut rectangle from left to right (long-ways) into 5 strips and stack directly on top of one another like so:

Cut into 12 equal pieces and flip each individual piece into a cupcake tin.

Bake for 12-14 minutes at 400.

While they are in the oven, make icing:
1 cups powdered sugar
2 Tbs. water

Mix together. It should be fairly thick.
Drizzle each biscuit with icing while still warm to enable it to melt. Serve and enjoy!

Saturday, September 6, 2008

Guest Chef 's in Anissa's Kitchen

My Niece Claire joined us for Labor Day and showed me her mad kitchen skills making cream cheese icing for our cinnamon rolls............Yummmmmm

Did you know that powdered sugar doubles as an anti aging treatment? Do I still look 40?

I would like to introduce you to grandma's little sous chef..............Laila isn't she cute?

Claire...I think Laila ate all the cream cheese icing....................... Can you make more?

Hamburger Rolls

1 pound hamburger

1/4-1/2 cup onion chopped

1/2 can condensed tomato soup

3 Tbsp Brown Sugar

2 Tbsp or more barbecue sauce

1 C. shredded Cheddar Cheese

10 hamburger buns(or 1 recipe of bread dough like the one used in pigs in a blanket)

Brown together the hamburger and onion. Add the soup, sugar and barbecue sauce and simmer for 5 minutes. You can add more barbecue sauce to make it the consistency you like. Serve on buns.
If using bread dough roll out into 10 equal rounds, and fill close ends of dough together like you would a regular roll, let rise 20 minutes. Bake at 375* for 15 minutes or until golden brown.

Friday, September 5, 2008

Chicken Salad

The light sweetness of green grapes and the crunch of almonds provide perfect counterpoint for this creamy chicken salad." recipe courtesy of AllRecipes.com
2 1/2 cups diced and chilled,
cooked chicken meat
1 cup chopped celery(optional )
2 green onions finely diced
1 cup sliced, seedless grapes
1/2 cup sliced almonds
2 tablespoons chopped fresh
1 teaspoon salt
1 cup mayonnaise
1/4 cup heavy whipping cream

1.In a medium bowl, whip cream to soft peaks.
2.Combine meat, celery, green onion, grapes, almonds, parsley, salt, and mayonnaise with whipped cream. Chill. This great served in a croissant

Tuesday, September 2, 2008

Homemade Reeses Peanutbutter Bar

Reese's Peanut Butter Cup Bars(Source: RecipeZaar.com)


1 cup butter

2 cups graham cracker crumbs (about 1 cellophane package and 3 extra grahams)

2 cups powdered sugar

1 cup smooth peanut butter

2 cups chocolate chips

Directions:- Mix butter, graham cracker crumbs, powdered sugar, and peanut butter. (An easy way to measure the peanut butter is to put 1 cup of water into a measuring cup, and then add enough peanut butter to it that the water reaches 2 cups).-

Press mixture into a 9x13" pan.- Melt chocolate chips in microwave and stir until smooth (try a minute first, and then check).- Spread chocolate carefully over peanut butter layer with a spatula. (Having one person to pour the chocolate and one to spread works well!).- Let the chocolate cool for a while, and then cut into bars before the chocolate is completely hardened (or else the chocolate layer will just crack).