Thursday, December 2, 2010

Cherry Bars

I love these treats.  They easy to make and are great for parties.

1 3/4 cup sugar
1 tsp vanilla
3 cups floer
1 - 21 oz. can cherry fruit pie filling
1 cup butter, softened
4 eggs
1 1/2 tsp baking powder

1 cup powdered sugar
1/2 tsp almond extract
1 - 2 Tbs milk

Grease 15x10 inch jelly roll pan.  In large bowl, cream sugar, butter and vanilla until light and fluffy.  Add eggs one at a time, beating well after each egg.  Gradually add flour and backing powder - blend well.  Spread 2/3 of the batter into the prepared pan.  Spread pie filling over batter.  Drop spoonfuls of remaining batter over pie filling.  Bake at 350 degrees for 35 - 45 minutes, or until toothpick inserted in the center comes out clean.  Cool completely.  In a small bowl, combine glaze ingredients; drizzle over bars.  Sprinkle with green sprinkles (optional).  Cut into bars.

Tuesday, November 9, 2010

Garden Bounty Tortilla Soup

This soup is very good for you and is a great way to get your kids, spouse or anyone for that matter to eat their veggies.  I am a picky eater and really don't like a lot of veggies, but this soup is delicious!

8 cups chicken broth (you can use chicken bouillon cubes - 1 cube to 2 cups of water)
1 red onion, diced
2-4 boneless, skinless chicken breasts
2 carrots, pealed and diced
2-4 potatoes, peeled and diced
1/4 cup tomato paste (more if desired, to taste)
1 bay leaf
2 cloves garlic, minced
1 whole pepper of the canned chipotle chile in adobo sauce (I use the La Costena brand)
1 jalapeno, seeded and minced
1 tsp oregano
1/8 tsp cumin
1 tsp salt
1 tsp white pepper
1 small to medium zucchini, diced
1 yellow summer squash, diced
1 Red bell pepper, chopped
1 Green bell pepper, chopped
1 Tbs chopped fresh cilantro
2 Tbs freshly squeezed lime juice
2 Tbs freshly squeezed orange juice
Fresh, frozen or canned corn - optional

In large stockpot over high heat, combine chicken broth, chicken, onion, carrots, potatoes, tomato paste, bay leaf, garlic, chipotle pepper, jalapenom oregano and cumin.  Bring to a boil.  Reduce heat to low and simmer for 20 minutes.  When the chicken is cooked, remove from pot and shred it.  Add salt and white pepper.  Add zucchini, summer squash, bell peppers and corn if desired.  Bring to a boil again.  Reduce heat to low and summer 15 minutes.  Add cilantro, lime and orange juice.  Stir well and remove from heat.

Garnish: Tortilla chips, shredded cheese, chopped fresh cilantro, sliced avocados, jalepeno rings, lime wedges.  (I usually just do chips, cheese and cilantro and some lime juice).

Makes approx. 3 quarts

*Freezer Meal*
When I make this dish, I double it and then make freezer meals (I usually freeze 3 portions and keep one).  When freezing, leave the potatoes and chicken out.  Then when you are ready to have it for dinner add the potatoes and chicken and cook on the stove until ready.

Wednesday, October 6, 2010

White Chili - a great fall recipe

1 T oil
1 med onion chopped
6 cloves minced garlic
1 can white northern beans
6 c chicken broth
1 t chicken bouillon
7 ozs diced green chillies
1 cup sour cream
2 t dried oregano
2 t chili powder
1 lb lean ground turkey
3 cups Monterrey jack cheese, shredded

1. saute garlic and onion in oil
2. add turkey, cook through
3. add all remaining ingredients, saving sour cream and cheese until the end
4. simmer until cheese in melted

Monday, August 30, 2010

Peach and Strawberry Crumble

This is a recipe of Giada's on the Food Network.  It is quite delicious.
-  2 tablespoons fresh lemon juice (about 1/2 large lemon) 
-  1 1/2 tablespoons arrowroot flour 
-  1 pound medium strawberries, halved 
-  1 1/2 pounds yellow or white peaches, peeled, pitted and sliced* see Cook's Note 
-  1/2 cup light brown sugar

-  2/3 cup all-purpose flour 
-  2/3 cup old fashioned style oats 
-  1/2 cup sliced almonds 
-  1/4 cup light brown sugar 
-  1 teaspoon ground cinnamon 
-  1/4 teaspoon fine sea salt 
-  1 stick (1/2 cup) unsalted butter, chilled, cut into 1/2-inch cubes

Serving suggestion: whipped cream, vanilla ice cream or gelato
Put an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Butter an 8 by 8-inch glass baking dish. Set aside.
For the filling: In a medium bowl, whisk together the lemon juice and arrowroot until smooth. Add the strawberries, peaches and brown sugar. Gently toss until the fruit is coated. Pour the fruit mixture into the prepared pan.
For the topping: In the bowl of a food processor, combine the flour, oats, almonds, brown sugar, cinnamon, and sea salt. Pulse until mixed. Add the butter. Pulse until the butter is the size of peas. Sprinkle the mixture over the filling and bake for 40 to 45 minutes until the filling is bubbling and the top is light golden. Cool the crumble for 5 minutes.
Spoon the warm crumble into bowls and serve with a dollop of whipped cream or ice cream.

Friday, July 2, 2010

Homemade Pizza Pockets

Using the bread recipe below, I make pizza pockets (you can  use Texas Roadhouse Rolls instead of the bread recipe if you want).  I fourth the bread recipe for this and it will make 4 - 5 large pizza pockets.  Here is the fourthed recipe:

Dough Ingredients:
2 5/8 cups bread flour
1/8 cup sugar
1/4 Tbs salt
3/4 Tbs yeast
3/4 Tbs lecithin
1 cup hot water

You'll want to spray your counter with pam as well as your hands so the dough doesn't stick.  Break the dough into little balls and flatten them out into a circle.  On one half of the dough put your pizza toppings - except for the sauce. Fold over the  dough and seal it well.  Bake at 450 degrees for 15 - 20 minutes.

 Top the pizza pocket with garlic butter.  To make the garlic butter, combine melted butter, garlic powder, italian seasoning, parmesan cheese, and seasoning salt.

Serve with heated pizza sauce.

Bread Dough

I went to a bread class a while back and learned this recipe.  It's a good recipe because it's things that can be found in your food storage and it uses lecithin rather than oil since oil can go rancid.  This recipe can make four loaves of bread (when they calculated the price for one loaf it was 25 cents!).  You can also use it to make pizza, cinnamon rolls, etc.

10 ½ cups white bread flour
½ cup sugar
1 tablespoon salt
3 rounded tablespoons saf-instant yeast
3 tablespoons liquid lecithin*
4 cups hot tap water

Mix dry ingredients. Add lecithin and water. Mix for 1 minute and check consistency. If dough is too dry, add more water. If dough is too moist, add more flour. Mix for 5 minutes. (Do not add water or flour to the dough after it has finished mixing.) Spray counter and pans with cooking spray. Shape loaves and cover with a dish towel. Let rise 25 minutes. Bake at 350° for 25 minutes.  If you are using it for pizza dough cook at 450. 

*Only half of this recipe will fit in a kitchen aid mixer

Thursday, July 1, 2010

Applesauce Spice Cookies

Sorry, no picture this time. This is what I'm craving right now, but I can't make them because my kitchen is torn apart. So I thought I post the recipe for the rest of you to enjoy!

Applesauce spice cookies

Cream together:
½ cup shortening
3/4 cup sugar
1 egg

2 cups flour
½ tsp. cinnamon
1/4 tsp. cloves
½ tsp. salt
½ tsp. soda
1 tsp. baking powder

Stir well and add I cup applesauce. Stir in chocolate chips. Bake at 375 for 10-15 minutes.

Monday, June 28, 2010

Chicken Cordon Bacon

So a while back, I was wanting to make some chicken cordon bleu, but I didn't have any ham....what I did have was bacon.  So, I made up this recipe.  It's actually quite delicious :)

2 boneless skinless chicken breasts
1/2 pound bacon
1 cup grated guyere cheese (guyere is super pricey, so use a different cheese if you want to save money.  Gruyere is like a fancy swiss cheese).
3 Tbs butter, melted
1 cup Italian breadcrumbs

Cut back into small pieces and cook until just crispy.  Cut the chicken breast in half (so they are the same size, but thinner)
Then pound them out until each half is about 1/4 - 1/3 of an inch thick.

Place bacon and cheese down the center of the chicken (like a taco).  Roll the chicken up and use toothpicks to hold them in place.  Don't worry if there are holes.  Dip the chicken in melted butter, then roll it in the bread crumbs.

Put chicken in a baking dish and cook at 350 degrees for 35 minutes or until chicken is done.  I like to put a little cheese on the top at the end and put it back in the oven till it melts.

If you are on a diet, this meal probably isn't for you, but it's quite yummy.  I served it with a sauce, but am trying to find a better one since my husband didn't like the sauce.

Mini Hamburger Cupcakes

I recently did a post about these cupcakes on my Sharing The Wealth blog, but I thought I would post the recipe here for those of you who don't check that blog.  If you want to see how I actually made them, click here.

1 boxed yellow cake mix
1 boxed brownie mix
Some white chocolate (for the cheese)

These take a little bit of time, but I think they are worth it!  Everyone loves how they look and they are actually quite delicious!

Healthy Fruit Smoothies!

Freshly squeezed orange juice from one orange
1/2 of an orange, peeled
1/2 red lady apple, with the seeds cut out (leave the skin on)
A couple handfuls of blueberries
6-8 Frozen strawberries
1 slice fresh pineapple (a new addition to the recipe - it really makes the smoothie pop)
1/2 cup vanilla yogurt
1-2 Tbs agave
Blend until smooth then add 6-8 ice cubes and blend again.

You can use whatever fruit you want for your smoothie - the trick to keeping it healthy is the agave (natural sweetener) and the low-fat yogurt - I like the Light & Fit brand.

Sunday, January 3, 2010

Mixed Berry Cheesecake


For the crust:

  • 1 1/2 cups graham cracker crumbs (10 crackers)
  • 1 tablespoon sugar
  • 6 tablespoons (3/4 stick) unsalted butter, melted

For the filling:

  • 2 1/2 pounds cream cheese, at room temperature
  • 1 1/2 cups sugar
  • 5 whole extra-large eggs, at room temperature
  • 2 extra-large egg yolks, at room temperature
  • 1/4 cup sour cream
  • 1 tablespoon grated lemon zest (2 lemons)
  • 1 1/2 teaspoons pure vanilla extract

For the topping:

  • 1 cup red jelly (not jam) such as currant, raspberry, or strawberry
  • 1/2 pint sliced strawberries
  • 1/2 pint fresh raspberries
  • 1/2 pint fresh blueberries


Preheat the oven to 350 degrees F.
To make the crust, combine the graham crackers, sugar, and melted butter until moistened. Pour into a 9-inch springform pan. With your hands, press the crumbs into the bottom of the pan and about 1-inch up the sides. Bake for 8 minutes. Cool to room temperature.
Keep the oven temperature at 350 degrees F.
To make the filling, cream the cream cheese and sugar in the bowl of an electric mixer fitted with a paddle attachment on medium-high speed until light and fluffy, about 5 minutes. Reduce the speed of the mixer to medium and add the eggs and egg yolks, 2 at a time, mixing well. Scrape down the bowl and beater, as necessary. With the mixer on low, add the sour cream, lemon zest, and vanilla. Mix thoroughly and pour into the cooled crust.
Bake for 20-25 minutes at 350 (I did 23 minutes). Turn the oven temperature down to 225 degrees and bake for another 1 hour and 15 minutes. Turn the oven off and open the door wide. The cake will not be completely set in the center. Allow the cake to sit in the oven with the door open for 30 minutes. Take the cake out of the oven and allow it to sit at room temperature for another 2 to 3 hours, until completely cooled. Wrap and refrigerate overnight.
Remove the cake from the springform pan by carefully running a hot knife around the outside of the cake. Leave the cake on the bottom of the springform pan for serving.
To make the topping, melt the jelly in a small pan over low heat. In a bowl, toss berries and the warm jelly gently until well mixed. Arrange the berries on top of the cake. Refrigerate until ready to serve.