Super Soft Sour Cream Sugar Cookies

Julie has been telling me about this yummy sugar cookie recipe that she has that has sour cream in it.  It sounded a little funny, but I was willing to try it.  I never did get the recipe from her, but I did find this one yesterday on http://www.thesisterscafe.blogspot.com/ and it is de-e-licious!!! I made these yesterday and I LOVE them. Just like Julies recipe, this one has sour cream in it.  They are THE yummiest, softest, puffiest little sugar cookies that I have ever had.  SO GOOD!!! I think the recipe makes a perfect amount too.  Not too many, just right!

Ingredients:
1 cup butter, softened
1 cup sugar
1 cup sour cream
2 eggs
1 tablespoon vanilla
1 teaspoon almond extract
1 teaspoon baking powder
1/2 teaspoon baking soda
pinch of salt
1/2 teaspoon nutmeg
4 cups flour

Cream together softened butter with sugar, sour cream and eggs.  Add vanilla, almond extract, baking powder, baking soda, salt and nutmeg.  Slowly add flour, 1 cup at a time.  Dough should be sticky. Refrigerate one hour.  Knead dough on floured board until it's no longer sticky. Roll out and cut with cookie cutters.  Bake for 9 to 12 minutes at 350.  Frost with your favorite icing.

Pumpkin Fluff or Pumpkin Pie Dip

I found this on one of my favorite food blogs (http://www.thegirlwhoateeverything.blogspot.com/) and just had to share.  I can't wait to make it!  Let me know if any of you try it and what you think.

1 (8 ounce) package cream cheese, softened
2 cups powdered sugar
1 cup canned pumpkin
1/2 cup sour cream
1 teaspoon ground cinnamon
2 teaspoons pumpkin pie spice
1/2 teaspoon ground ginger
1 cup frozen whipped cream, thawed
Gingersnap cookies, apples, or cinnamon graham cracker sticks

1.  In a large bowl, beat cream cheese and powdered sugar until smooth.
2.  Add in pumpkin, sour cream, cinnamon, pumpkin pie spice, and ginger. Mix well.
3.  Fold in the thawed whipped cream.
4.  Serve with green apples, graham cracker sticks, or gingersnaps.
5.  Store in refrigerator

GRANDMA'S PEACH PIE FILLING

3/4 c. sugar
2 heaping tsp. of flour
dash of nutmeg
3 to 4 sliced peaches

FREEZE in a large zip lock baggie

unthaw and use when ready

GRANDMA'S PEACH COBBLER

1 c sugar
1/4 c. shortening
1 1/2 c. flour
2 tsp. baking powder
1 c. milk
pinch of salt
dollops of butter
3 to 4 sliced peaches

BUTTERSCOTCH BUBBLES

Our neighbors made these for us.  They are so DELICIOUS!

12 Rhodes Rolls (thawed)
dipped in:
1 lg. box non-instant Butterscotch Pudding

Arrange in greased pan. 
Then pour over:
6 TBSP melted butter
1 cup brown sugar
1 cup nuts

Let rise. Bake 350 for 20 min 
In vert (optional)

CHEESE BROCCOLI SOUP

4 cups cubed potatoes
1 onion, chopped
2 cups sliced carrots
2 cups chopped celery
3 cups cut up broccoli

Boil all veggies but broccoli in 2 cups of water for 10 minutes.  Add the broccoli and boil for 10 more minutes.  DO NOT DRAIN!

Sauce:
1/2 cup margarine
3 tablespoons flour
2 cups milk
1 1/2 to 2 cups of cheddar cheese
1 teaspoon dry mustard
1/4 teaspoon pepper
3 chicken flavored bouillon cubes (or 3 teaspoons bouillon granules)

In saucepan, melt margarine.  Stir in flour.  Add milk and cook, stirring constantly, until thick.  Add cheese and other ingredients.  Mix until smooth.  Add to undrained veggies and heat together but do not boil.

Enjoy!

QUICK CHICKEN NOODLE SOUP

4 chicken breasts

boil chicken in water for 20 minutes and cut up into small pieces.

5 carrots, sliced
1 stalk celery, sliced
1 onion, chopped
2 quarts water
4 chicken bouillon cubes (or teaspoons chicken bouillon granules)

Boil veggies, bouillon and water together for 15 to 20 minutes.  Add cut up chicken.

1 (10 3/4-ounce) can cream of chicken soup
1 teaspoon basil
pepper to taste
1 cup frozen peas (optional)
1/2 of (11-ounce) package Grandma's Frozen Homemade Noodles, thawed

Add cream of chicken soup, basil and pepper and bring to boil again before adding defrosted noodles and peas.  Cook for an additional 5 minutes.  (You can use 2 quarts of chicken broth instead of water and bouillon.)

Annie- Sorry I don't have a picture.

Pumpkin Stew

Okay, so I haven't actually made this one yet either.  I've seen it done before, and I think it's such a fun fall/halloween soup idea.I definitely hope to try it while there are still pumpkins around.  It should turn out looking somewheat like the picture below.

Pumpkin Stew

2 stalks celery
1 onion
2 lbs. stew meat
Cooking oil
3 large potatoes
4 medium carrots
1 large green pepper
4 cloves of garlic
2 tsp. salt
½ tsp. pepper
2 TBSP. beef bouillon
1 (15 oz) can tomatoes
1 Cup of water
1 Pumpkin
Directions:
Cook meat in oil; add to slow cooker with everything except bouillon and tomato. Cook 2 hours, and then add bouillon and tomatoes. Oil outside of pumpkin. Cut and clean out pumpkin. Add stew inside of pumpkin. Put lid back on. Cook on cookie sheet at 325 for 2 hours.

Creamy Ham and Potato Soup

I haven't actually tried this recipe yet, but I trust any recipe I find on this blog.  I will be making this very very soon!

(Pictures and recipe courtesy of http://www.thegirlwhoateeverything.blogspot.com/)

Creamy Ham and Potato Soup
3 1/2 cups peeled and diced potatoes
1/3 cup diced celery
1/3 cup finely chopped onion
1/2 cup carrot, diced (optional)
1 cup diced cooked ham (buy a ham steak in the deli section)
3 1/4 cup chicken broth
1/2 teaspoon salt, or to taste
1 teaspoon ground white or black pepper, or to taste
5 tablespoons butter
5 tablespoons all-purpose flour
2 cups milk

Note: I added some carrots that I had and Becky said she adds a can of corn too which would be good.

Directions:
1.Combine the potatoes, celery, onion, carrot, ham and chicken broth in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the salt and pepper.
2.In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk so that lumps don't form and until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.
3.Stir the milk mixture into the stockpot, and cook soup until heated through.
4. Top with cheddar cheese, chives, and bacon if desired. Serve immediately.
5. Makes 6 servings

Source: adapted from Allrecipes

Creamy Chicken Noodle Soup

Soup Time at the Lyon House!!  I love Love LOVE fall time!!  I love the nice crisp mornings and the warm afternoons, the pretty colors in the mountains, the smell of stoves burning, and warm wassail and soup.  Jed's newest love is wassail.  All the people he works with show up with thermos' full of coffee, and then there's Jed, happy as can be with his thermos full of wassail.  I crave soup this time of year when the weather is like it is, so I thought I'd share some of our favorites!


Creamy Chicken Noodle Soup

2 Cans of Cream of Chicken Soup
2 Cans of Cream of Celery Soup
1 Large can of Chicken Broth
1 lb. chicken breasts
¾ Cup of frozen peas
¾ Cup of frozen carrots
1 Cup of frozen corn
1 ½ TBS. dried vegetable flakes
1 TBS. of dried parsley
½ tsp. of garlic powder
½ onion (chopped), OR 1 ½ TBS. dried chopped onion
¼ - ½ tsp. of dried basil
1 package of Frozen Grandma Noodles or Reames Noodles (Home Style)

Directions:
1. Boil chicken in broth until it’s almost done.  (I like to just put the chicken in my crock pot in the morning and let it slowly cook throughout the day.  That way, when I come home from work I just have to shred the chicken and add the other ingredients.)
2. Remove chicken from broth and cube or shred.
3. Add all ingredients except noodles back to the chicken broth. Cook until well mixed and creamy.
4. Add chicken to the soup
5. Add frozen noodles and cook until noodles are tender (add more broth if needed). DO NOT add water to thin out soup….it will take away the taste.

You might want to make a ½ batch using half the ingredients. This makes a lot of soup!

Layered Mexican Chicken Rice Bake

Layered Mexican Chicken Rice Bake
This recipe is GREAT!!

2 Tablespoons extra virgin olive oil

1 medium white onion, finely chopped

1 anaheim chili pepper (it’s mild), finely diced

1 1/2 Cups chopped sweet peppers

1 1/2 Tablespoons minced fresh garlic

4 Cups cooked/steamed rice

1 Tablespoon ground cumin

2 Cups shredded chicken breast

1/4 teaspoon Lawry’s Garlic Salt

1/2 teaspoon dry Ranch Dressing Seasoning

1/2 Cup prepared Salsa (I used Herdez, mild)

1 can corn, drained

1 can red kidney beans (or any bean of choice), drained

1/2 Cup fresh cilantro leaves, chopped

1 Cup shredded cheddar cheese

1. Preheat oven to 350 degrees F. Place oil into a large skillet over medium heat. Saute onion and peppers for about 5 minutes or until softened. Stir in garlic and cook for an additional minute. Stir in cooked rice, season with cumin and reduce heat to low. Transfer mixed rice to a 9×13 inch baking dish.

2. Place chicken breast into a medium skillet over medium heat. Season with Lawry’s, ranch seasoning and salsa; mix and reduce heat to low. Pour corn over rice. Next layer the beans, cilantro, chicken and top with cheese. Bake for 25-30 minutes or until cheese is melted.

3. Serve with hot sauce if desired

8 servings

PICKY-PALATE.com

Penne Pasta with Asparagus and Mushrooms

Penne with Asparagus and Mushrooms
Prep Time: 15 Minutes Ready In: 1 Hour
Cook Time: 45 Minutes Servings: 3-8
"Fresh sauteed vegetables are combined with a fresh creamy tomato sauce to create this delicious, easy to make pasta dish. Serve with grated cheese."
INGREDIENTS:
3 tablespoons olive oil
3/4 clove garlic, crushed
3/8 (10 ounce) package fresh mushrooms, sliced
3/8 bunch fresh asparagus, trimmed and chopped
3/8 (14.5 ounce) can pureed tomatoes
salt and pepper to taste
3/8 (16 ounce) package uncooked penne pasta
1/4 cup and 2 tablespoons heavy cream
DIRECTIONS:
You have scaled this recipe's ingredients to yield a new amount (3). The directions
below still refer to the original recipe yield (8).
1. Heat the olive oil in a skillet over medium heat, and saute the garlic until lightly browned. Place mushrooms in the skillet, and cook 5 minutes. Mix in asparagus, and cook 5 minutes, or until tender. Stir in the tomatoes. Season with salt and pepper.
Reduce heat to low, and simmer 20 minutes.
2. Bring a large pot of lightly salted water to a boil. Place penne pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
3. Mix the heavy cream into the skillet, and continue cooking 10 minutes, until sauce is thickened. Serve over the cooked pasta.

Copied from Allrecipes.com

Super Easy Summer Smoothie

I am finding more and more yummy uses for my strawberry freezer jam.  I LOVE that stuff.  The latest thing I made with the jam is this simple smoothie.  It's delish!

These measurements aren't exact so you can kinda make it your own.

Ingredients:
A handful of frozen peaches
A spoonful of strawberry freezer jam
About 1/2 a banana
A splash of milk or orange juice

Mix it all up in your bullet or blender.  You might need to add more milk or orange juice, because the frozen peaches thicken it up quite a bit.  Voila!!! Easy as that.

If strawberry shakes are more your thing, just scoop up some vanilla ice cream and stir in some strawberry jam.  It tastes like a real strawberry shake, and it's just mmm-mmm delicious.

Carrot Cake

Here is another recipe from someones food storage. I tried it last night and it was delicious!

1 1/2 Cups Dried Shredded Carrots
3 Cups Boiling Water
Mix and simmer for 30 minutes, then place in the refrigerator overnight.
Blen or chop like chunky baby food
Set Oven to 325 Degrees
Beat the following ingredients in a large mixing bowl in the order given
1 1/2 Cups Oil
4 eggs
2 tsp. Cinnamon
2 Cups Sugar
1/2 tsp. Allspice
2 tsp. Soda
1/2 tsp. Salt
Gradually add: 2 Cups Flour
1/2 Cups Nuts (Chopped)
(Optional 1 Cup Dates or Raisins)
Stir in the Carrots and blend well.
Bake in Greased 9 x 13 inch pan for 60 to 70 minutes
After Cooling. Top with Cream Cheese Frosting

This Carrot Cake is great- YUM!

Food Storage Recipes

Our enrichment last night was on Food Storage. I always feel so overwhelmed and unprepared when it comes to Food Storage, but I have decided that I better start preparing. Here are two recipes that you can make with stuff from your food storage.

Moroccan Wheat Berry Salad
3 cups steamed whole wheat
1 yellow pepper, diced
1 can water chestnuts, drained and diced
1/2 cup onion, diced
1 tsp. Cilantro, chopped
1/2 cup dried apricots, diced
1/2 cup golden raisins

Dressing:
2 lemons, juiced (6T.)
2 oranges, juiced (2/3 cup)
3/4 tsp. Ground cinnamon
1/2 tsp. Ground cumin
1 T. honey

Mix ingredients together. Add salt, pepper, and cayenne pepper ( a few daxhes) to tase. Let set for a few hourse or overnight.


BAKED BEANS
5-6 cups white beans drained (canned or reconstituted)
2-14.5 oz. cans diced tomatoes
1/3 cup brown sugar
1 onion sliced or onion flakes
1 finely diced jalapeno
2-3 strips of bacon cut

Mix everything together except bacon. Lay bacon across beans. Bake at 375 for 1-1/2 hours. Stir before serving. If more tomato you can add catsup or tomato sauce.

Moons Over My Hammy

I've been slacking lately with the recipe, ahem, like a few other people I know.  I'm in a slump and the fact that I now am a goth girl is not helping with that at all.  I think I just officially became a hermit!!  I saw this recipe and just giggled a little....I thought I'd post this recipe just for Tandy!!  I remember her being so goofy giggly on our "after Thanksgiving shopping extravaganza" when we ate breakfast at Denny's and she saw this on the menu.  Anybody else remember?  This is actual my favorite thing for breakfast at Denny's....even if it does have a funny name.

Ingredients: (for 1 person)

2 eggs
1 tbsp. whipping cream
2-4 slices black forest ham
1 slice american cheese (kraft)
1 slice swiss cheese (kraft)
2 slices sourdough bread

Directions:
Grab two skillets. Whisk the eggs with whipping cream and pour into skillet add salt and cook on low med heat until soft and fluffy. In the other skillet add the deli ham and brown it on each side. In that same pan, place a buttered piece of toast face down and put the slice of swiss on top. After ham is done place on top of swiss cheese and bread. Add eggs and the American cheese. Place other piece of bread on top and flip to brown other side.

XXL M&M Chocolate Chip Cookies

Oh man! I want these cookies, right now!!!  I had no idea there was even such a thing as a muffin top pan.  As soon as I get one, the first thing I'm going to make are these fine babies!!! Yum Yum!!!

(Picture and recipe courtesy of http://www.pickypalate.com/)

2 sticks softened butter

3/4 Cup sugar

1 Cup packed light brown sugar

2 extra large eggs

2 Tablespoons pure vanilla

3 3/4 Cups all purpose flour

1 1/2 teaspoons baking soda

3/4 teaspoon salt

12 oz bag chocolate chips

1 bag M&M’s (you’ll have some left over)

1. Preheat oven to 350 degrees F. In a stand or electric mixer beat the butter and sugars until well beaten. Beat in eggs and vanilla until well combined. Place flour, baking soda and salt into a large bowl; mix. Slowly add to wet ingredients along with the chocolate chips. Do not mix in M&M’s!!

2. Scoop 1/4 Cup of dough and press into a muffin top pan (or just press onto a parchment or silpat lined cookie sheet). Now, press your M&M’s onto pressed cookies. This way they won’t break apart!! Bake for 12-15 minutes, until edges just start to turn golden brown. Let cool for 10 minutes on muffin top pan or cookie sheet before transferring to a cooling rack. Grab a tall glass of milk and EAT until your hearts content

About 18 XXL cookies!

Bacon and Cheese Egg McMuffins

These are too cute!  They seem super easy and quick.  I LOVE breakfast, so I can't wait to try these.  I think they would be good if you had company over or had to feed a big family.

(Pictures and recipes courtesy of http://www.pickypalate.com/)

Here’s the lowdown….press your english muffin inside Texas Size Muffin cups, line inside with bacon, sprinkle inside with cheese, break an egg inside, season with salt and pepper, bake and woo hoo you are done!! Mmmm!

3 whole english muffins plus one half, split

6 slices ready cooked bacon, not microwaved, just right out of package

1/2 Cup shredded cheddar cheese

6 large eggs

Pinches of kosher salt and fresh cracked black pepper

1. Preheat oven to 350 degrees F. Press english muffins carefully into bottom of a 6 cup Texas size muffin tin. Form a little circle with the bacon and place around inside of muffin. Sprinkle inside with cheese then top with a whole egg in each cup, keeping inside the bacon ring. Sprinkle with pinches of kosher salt and pepper. Bake for 15-20 minutes or until egg is cooked through, not jiggly

2. Remove and let cool for 5 minutes before removing from muffin tin. Serve as is or with some of your favorite hot sauce and a side of fruit!!

6 servings

Honey Lime Chicken Enchiladas

These just make my mouth water.  The look and sound so so yummy!  I'm not a huge fan of the "original red sauce enchiladas"  but I LOVE new versions and can't wait to try this recipe.

(Picture and adapted recipe courtesy of http://www.thegirlwhoateeverything.blogspot.com/.  Original recipe courtesy of http://www.sisterscafe.blogspot.com/)

4-5 T. honey
5 T. lime juice
1 T. chili powder
1/2 teaspoon garlic powder
1 pound chicken, cooked and shredded (I put some chicken in the crockpot. You can save time by using a store bought rotisserie chicken. If you like a lot of filling in your enchiladas, I would recommend doubling this which I did.)
8-10 flour tortillas (I made 6 enchiladas with 10" tortillas)
1 pound monterey jack cheese, shredded
16 ounces green enchilada sauce
1 cup heavy cream (I followed the other reader's recommendation to only use a 1/2 cup since a full cup can make it too rich)

Mix the honey (their tip: spray your measuring spoon with cooking spray before measuring out the honey), lime juice, chili powder and garlic together and toss with the shredded chicken. Let it marinate for at least 1/2 hour (or toss together in a Ziploc bag and let it sit in the fridge for a few hours). Pour about 1/2 cup enchilada sauce on the bottom of a 9X13 baking pan. Fill flour tortillas with chicken and shredded cheese (and a little enchilada sauce), saving about 1 cup of cheese to sprinkle on top of enchiladas. Mix the remaining enchilada sauce with the cream and leftover marinade. Pour sauce on top of the enchiladas and sprinkle with cheese. Bake at 350 degrees for 30 minutes until brown and crispy on top.(The sisters cafe recipe says to put the enchiladas under the broiler once they're finished to melt the cheese and brown them a little.) I served mine with sour cream, pico de gallo, rice and black beans.

Fiesta Chicken

In honor of Cinco de Mayo (which is tomorrow!!!) I thought I would post a couple of mexican recipes that have caught my eye.  I thought I'd post them early so you could use one of them for your Cinco de Mayo party/celebration!!!  What? Like you don't make up excuses to have a party with lots of yummy food?!?  Well you need to start.  Celebrate Cinco de Mayo by making this yummy recipe or the one to follow.  Heck, throw a pinata in there and call it an all out FIESTA!!!! :-)

(Picture and recipe courtesy of http://www.thegirlwhoateeverything.blogspot.com/)

4 chicken breasts, frozen or thawed
1 (15 1/2 ounce) can black beans, drained and rinsed
1 (15 ounce) can corn, drained
1 (15 ounce) jar of your favorite salsa
1 (8 ounce) package cream cheese

Take 4 frozen, yes, frozen (or thawed), boneless chicken breasts put into crock pot. Add 1 can of black beans, drained, 1 jar of salsa, 1 can of corn drained. Keep in crock pot on low for about 4-5 hours or until chicken is cooked.

Add 1 package of cream cheese (just throw it on top!) and let sit for about 1/2 hour. It may look at little strange at this point. Don't worry. Stir in the cream cheese.

Serve over rice or in warm flour tortillas.

French Style Baguette

This is my kind of bread!!! I made this yesterday for Sunday dinner.  We ate it with Lasagna and it was delicious.  It's super easy and very fast.  It makes 2 cute little loaves.  The loaves would be perfect to make bruschetta with......I guess I'll have to find a recipe for that. 

(Pictures and recipe courtesy of http://www.sisterscafe.blogspot.com/)

1 1/2 cups warm water

1 1/2 Tbs. (2 packages) dry yeast

2 tsp. sugar

3 1/4 cups flour

2 tsp. salt

Preheat oven to 450 degrees.

In a small bowl mix the warm water with the yeast and sugar. Let it sit for about 5 minutes - foam should form on the top.

In a large mixing bowl combine the flour and salt. Gradually add the yeast mixture. Mix until the dough becomes a smooth ball and knead for 5 minutes. (I use my Kitchen Aid with the dough hook)

Cut in half and then shape into 2 baguettes. To make them smooth and pretty, roll each half of dough into rectangle and roll up lengthwise. Pinch the edges to seal and place on lightly greased cookie sheet (or silpat) with seam down. Cover and let it rise for 30 minutes.

Once the dough is done rising, with a very sharp knife (I like to use a serrated blade), gently make a slash down the length of each baguette. (Make sure you don't cut too deep so it doesn't deflate your dough) This will give it that authentic look. Pour water in a cookie sheet and place it on the bottom rack of the oven. Bake the bread for 15 minutes.

Half way through, brush the bread with melted butter. 

***Don't butter the baguette after you take it out of the oven.  It will make the crust a little softer and I think it's meant to be crispy.

Peanut Buttery Ice Creamy Delight

Nice title, huh?  We didn't know what else to call it, and Jed thought this title sounded good......so there ya go!  Josh and Steph told us about something like this.  We couldn't remember exactly how they explained it so we kinda made up our own version.  We seem to like it pretty good.  It's nothing too special or out of the ordinary, but it is quite tasty.  You'll especially like it if you are a peanut butter fan like us.  Hope you like it!!
(Pardon my non-professional picture taking!!)

Peanut Butter
Vanilla Ice Cream
Chocolate Sauce
Peanuts

Put about 1 Tbs. or a little less of creamy peanut butter into a bowl.  (We usually only use Adam's Natural Peanut Butter, but with our new little budget plan we are on......and I do mean little.....we just used what we had which was Western Family.  Place the bowl in the microwave and melt the peanut butter.  Spread the peanut butter around with a spoon so there is an even layer in the bowl. 

The scoop some ice cream in and drizzle with your favorite chocolate sauce.  Garnish with peanuts if desired. 

See, nothing too fancy.  There is just something about the melty peanut butter and the cold ice cream that is just divine.  I LOVE the texture of the two together.  It's great for a new quick dessert, give it a try!

Strawberry Shortcake

Oh my My MY!!!  This is THE most amazing Strawberry Shortcake I have ever had.  It's much better than the twinkie with strawberries and cool-whip on top.  We had this for dessert tonight and I was in heaven.  Give it a try, I promise you'll love it!!

(Picture and recipe courtesy of......Annie!!)

1 White Cake Mix
Strawberries sliced up
Vanilla Ice Cream
Sugar

Make the cake according to the directions on the box.  Be sure to use egg whites instead of whole eggs.  While the cake bakes, slice up your strawberries.  Once their sliced up, put them in a bowl and pour some sugar over them and shake the bowl around so the all of the strawberries are well covered.  Put a lid on the bowl and put it back in the fridge.  By doing this, the sugar will disolve in the strawberry juice making some delectible sauce to drizzle on the top. 
Once your cake is baked and completely cool, cut a piece of cake and put a scoop or two of vanilla ice cream on top.  Spoon some strawberries on top of the ice cream and then drizzle some of the strawberry sauce on top of that.  Scoop yourself up a bite and enjoy this amazing little dessert.

Summer Tortellini Salad

It sure doesn't feel like summer today but maybe if I start making yummy summer recipes like this one, summer will finally come.  I saw some tortellini at Costco over the weekend, but I didn't buy it.  Now that I have this recipe, I'm definitely going to buy that tortellini.  Picture that home made ranch dressing with this....yummo!!!  I can't wait to try this recipe.

(Picture and recipe courtesy of http://www.sisterscafe.blogspot.com/)

1 pkg. (9 oz.) uncooked refrigerated cheese-filled tortellini (You can also use dry tortellini. Barilla has a yummy four cheese and Costco has really good tortellini as well)
1 medium zucchini, thinly sliced
1 large carrot, peeled and chopped (I use the equivalent of baby carrots instead)
1 pint cherry or grape tomatoes, halved
4 green onions with tops, thinly sliced
1/4 cup snipped fresh parsley (or 4 tsp. dried parsley if you don't have fresh...fresh is always best of course, but dried works fine too)
1/2 cup home-made or you're very, very favorite ranch dressing (I tend to skimp a bit on this measurement but 1/2 a cup isn't too much, just trying to be healthy:)
Parmesan Cheese - to taste
*Option - I have added left over Rotissere chicken to this and really liked it

Cook tortellini according to package directions, drain and rinse under cold running water. Place tortellini in a large colander and set aside. Meanwhile, slice zucchini. chop carrot(s). Cut tomatoes in half and slice green onions. Snip parsley, if using fresh. Add vegetables to tortellini. Pour salad dressing over salad. Grate parmesan cheese over salad. cover; refrigerate at least 2 hours before serving. Yield: 6 servings

Homemade Ranch Dressing

I think we can all agree that we LOVE ranch dressing!!!  And ranch isn't real ranch unless it's made from the packet......none of that bottled crap! :-)  Well I came upon this beauty of a recipe and was utterly thrilled.  I remember Grandma Nell making ranch from scratch like this and it was absolutely heavenly.  I can't wait to make it and use it on the next recipe I am going to post (Summer Tortellini Salad).

(Picture and recipe courtesy of http://www.sisterscafe.blogspot.com/)

6 1/2 cups regular mayonnaise
1 quart buttermilk
3 rounded Tbsp onion salt
1 rounded Tbsp accent
3 rounded Tbsp garlic salt
3 rounded Tbsp white pepper
3 rounded Tbsp flaked parsley

Mix by hand and then put it in a bottle. Over time it will separate and water will settle to the bottom; do not remix.

The girl said this recipe makes a TON.  She suggests cutting the recipe in half.

Bacon-Wrapped Teriyaki Chicken Skewers

We had these for dinner a couple of weeks ago.  They were delicious!!!  We burnt ours a little on the grill so I'm thinking next time we will bake them instead.  I think next time I will try making my own teriyaki sauce too.  The food blog I got this off of has a recipe for teriyaki sauce and she says it's to die for. 

(Pictures and recipe courtesy of http://www.ourbestbites.com/)

1 lb. boneless skinless chicken breasts or thighs

About 8 oz. lean bacon, NOT thick-sliced (thick bacon is too hard to work with in this recipe)

1 large can pineapple chunks (you won't use all of them)
Homemade Teriyaki sauce or Kikkoman Teriyaki Baste and Glaze (Get 2 bottles just to be safe, we were a little short!!)

Kebab skewers or toothpicks

Now...the easiest way to handle the bacon situation is to remove it from the package and while it's still all stuck together, stretch it out a little (lengthwise). If you're using center-cut bacon (and the "slab" is not as wide as regular bacon), just cut it in half. Otherwise, use kitchen shears to cut the slab into thirds. Refrigerate until ready to use, partially because it's easier to work with cold bacon and partially because you don't want to kill any dinner guests with dead pig germs.

Using kitchen shears, cut chicken into bite-sized pieces. You can gauge about how many pieces you'll need by how many pieces of bacon you have; you probably won't use all the bacon, but you'll need about 8 oz. or 2/3 of a standard-sized package of bacon. So count the bacon pieces and keep that in mind when cutting up your chicken.

Drain the pineapple and set up a little work station with skewers, bacon, chicken, and a 9x13 baking dish (for big skewers) or a sturdy Ziploc bag (for toothpick skewers). Wrap a piece of bacon around a chicken piece, secure with toothpick/skewer, and top with a chunk of pineapple. Repeat twice if using large skewers.

When all chicken pieces have been sufficiently staked, pour Teriyaki sauce over everything, reserving about 1/4 c., and marinate in refrigerator for at least 4 hours, no longer than about 8.
 
Preheat grill**; when about 350-400 degrees, place skewers on grill and baste with reserved Teriyaki sauce. Cook about 7 minutes and flip skewers. Baste again and cook another 7 minutes.

*If serving at a party, you can keep the appetizer-sized skewers warm in a crockpot set to low or an electric roaster set to 170 degrees.
**If cooking in oven, preheat oven to 400 and bake about 20 minutes, turning once, following the same basting instructions.

Strawberry Freezer Jam

This last weekend when we went to Vegas I was on a mission to buy strawberries....and lots of them.  We drove from Costco to Costco trying to find strawberries and finally did.  I mostly wanted strawberries to make some more freezer jam. 

In the past I've used the fruit pectin that comes in the litte boxes.  It called for massive amounts of sugar though (like 4 cups of sugar and a cup of corn syrup....yikes!!!)  It was still pretty easy, but then I found this fruit pectin that is just for freezer jam.  It only calls for 1 1/2 cups sugar, 4 cups of smashed strawberries and a little packet of this.

It was so much easier than the other fruit pectin I have used in the past and I can't even taste the difference with less sugar.  If anything, it tastes better....more like strawberries and less like a sugar coma.

Mix all those things together and after 2 batches you should end up with 11 8 oz. jars of perfectly pretty freezer jam.  I love this stuff!!!

My Favorite Chocolate Chip Cookies.......EVER!!!

I found this recipe a year or two ago and have been hooked ever since.  I think it's the almond extract that does it for me, or maybe it's the 2 CUPS of BUTTER????  Whatever it is, they are delicious!!  I am no professional photographer or food photographer for that matter, but I did actually take my own pictures this time.  Not too bad, eh?  Try these cookies and let me know what you think.

2 Cups(4 sticks) Butter - not margarine
4 eggs
1 1/2 Cup Granulated Sugar
2 Cups Brown Sugar
1 tsp. Vanilla
1/2 tsp. Almond extract
5-5 1/2 Cups Flour
2 tsp. Salt
2 tsp. Baking Soda
1 Big box of French Vanilla Instant Pudding
1 Bag Milk-Chocolate Chips (This is just my preference.  You can use any chocolate chips.)

Directions:

Combine butter, eggs, sugars, vanilla and almond extract in a large bowl. Mix until sugars have dissolved into the mixture and it is smooth. In a separate bowl, combine flour, salt, baking soda and vanilla pudding mix. Slowly add the dry ingredients into the large bowl. Once ingredients are combined, slowly mix the chocolate chips. Place on greased cooking sheet.

Bake at 375 degress for 8-10 minutes.  (I like mine a litte under-cooked.  That way they are a little crunchy on the outside and nice and soft on the inside.  I bake mine for 8 minutes.)

It makes between 75 and 100 cookies depending on the size. So it is perfect for when you are really hungry or to share with family and friends.

This does make a huge batch so I like to bake half of it and then freeze the other half. To freeze them, I make them into small cookie dough balls on a pan and then put them in the freezer. After about 15 min. I take them out of the freezer and put them into freezer ziploc baggies with the temperature and time listed on it. It makes for great quick cookies whenever you want them and yummy cookie dough too!

Buffalo Chicken Dip

This looked and sounded yummy!  Too bad the Super Bowl is already over.......guess I'll have to make it anyways! :-)

1 (10 or 12 ounce) can chunk chicken, drained
1 (8 ounce) package cream cheese, softened
1/2 cup Ranch dressing
1/2 cup Buffalo wing sauce (such as Frank's Red Hot, not to be confused with their pepper sauce. Start with less if you want and add more to your desired hotness.)
3/4 cup shredded Cheddar cheese
blue cheese crumbles (optional)

Heat chicken and Buffalo sauce in a skillet over medium heat, until heated through. Make sure to break up the chicken so there are no big chunks. Stir in cream cheese and ranch dressing. Cook, stirring until well blended and warm. Mix in shredded cheese. From here you are actually supposed to stick it in a 350 degree oven for 15 minutes. Since we are always in a hurry we just sprinkle more cheddar cheese and blue cheese crumbles and microwave it until the cheese melts. The blue cheese is a little much for some people so we usually only sprinkle it on half. Serve with chips.

Super Easy Saltine Toffee (aka CRACK)

I'm not much of a toffee person, but I was looking for a quick and easy recipe for dessert.  This one just happened to work for me since I had al of the ingredients on hand.  This recipe REALLY suprised me.....I LOVED IT!!  I think I even messed it up a little too :-)  Jed thinks it tastes just like a score bar...SCORE!! Give it a try and let me know what you think.

1- 1 1/2 sleeves of saltine crackers
1 cup butter
1 cup brown sugar
2 cups chocolate chips (semi-sweet or milk chocolate, whichever you prefer)
3/4 cup sliced almonds or chopped pecans, toasted (optional, I didn't use these)

Line a 15x10" jelly roll pan (I just used a cookie sheet) with foil. Spray with non-stick spray. Arrange saltines in a single layer over the bottom of the pan. You will use one sleeve plus a little more. Combine butter and brown sugar in a heavy saucepan and bring to a boil, stirring frequentlyBoil for 3 minutes.
(When you first start cooking the butter and sugar, it will look like a mess. Don't worry. After 3 minutes it will turn out nice and caramely).
Pour over the crackers and spread evenly. Bake at 400° for 6 minutes or till hot and bubbly. Remove from the oven and sprinkle with chocolate chips. Let sit for a few minutes till the chocolate melts, then spread it around. Top with nuts. Cool completely and break into pieces. This process takes a few hours, so I put mine in the fridge to speed things up a bit.

Pizza Sandwiches

{Pictures and recipe courtesy of http://www.tastethejoy.blogspot.com/}

I thought this recipe looked yummy, quick, and easy....easy enough to whip up on a lunch break.  Just what I need.  I think your kids would love it!!  I bet it would be just as yummy if you wanted to use ham and pineapple (if you're into that sorta thing....warm pineapple, yuck!).

2 slices White Bread

Butter
Garlic powder
Pepperoni
Tomato slices
Mozzarella cheese
Parmesan cheese
Pizza or spaghetti sauce, for dipping

Butter one side of each piece of bread. Sprinkle with garlic powder. Build your sandwich with pepperoni, cheeses, and tomato until it looks something like this:

Place in a skillet and cook like grilled cheese, or use a panini maker (I just used my George Foreman grill) Cook till lightly toasted on both sides and cheese is melty and hot. Dip in warm sauce

Mexican Lasagna

Cook Time:20 min

Yield: 4 servings

Rachel Ray

Ingredients

3 tablespoons extra-virgin olive oil

2 pounds ground chicken breast, available in the packaged meats case

2 tablespoons chili powder

2 teaspoons ground cumin

1/2 red onion, chopped

1 (15-ounce) can black beans, drained

1 cup medium heat taco sauce or 1 (14-oz) can stewed or fire roasted tomatoes

1 cup frozen corn kernels

Salt

8 (8 inch) spinach flour tortillas, available on dairy aisle of market

2 1/2 cups shredded Cheddar or shredded pepper jack

2 scallions, finely chopped

Directions

Preheat the oven to 425 degrees F.

Preheat a large skillet over medium high heat. Add 2 tablespoons extra-virgin olive oil - twice around the pan. Add chicken and season with chili powder, cumin, and red onion. Brown the meat, 5 minutes. Add taco sauce or stewed or fire roasted tomatoes. Add black beans and corn. Heat the mixture through, 2 to 3 minutes then season with salt, to your taste.

Coat a shallow baking dish with remaining extra-virgin olive oil, about 1 tablespoon oil. Cut the tortillas in half or quarters to make them easy to layer with. Build lasagna in layers of meat and beans, then tortillas, then cheese. Repeat: meat, tortilla, cheese again. Bake lasagna 12 to 15 minutes until cheese is brown and bubbly. Top with the scallions and serve.

This is really good, I have only tried it with the ground turkey, but I bet beef would taste just as good. Also I just used whatever tortillas.

Toffee Dip

INGREDIENTS FOR SWEET TOFFEE DIP

•8 oz cream cheese (room temperature)

•½ cup granulated sugar

•¾ cup brown sugar

•1 teaspoon vanilla

•1 ½ toffee candy bars ( finely chopped)

Preparation:

Mix all ingredients except for toffee bar together until incorperated. Refrigerate for at least 1 hour before serving. Add chopped toffee bars right before serving.  Serve with apples.

I sometimes use a lower fast cream cheese, you can't tell a difference with the yummy sugar that is added!

My Favorite Avavcado dip!

Avocado Dip

2 c. mayo

2 c. sour cream

3 avocados, peeled and diced

1 TB minced onion, crushed in your hand

1 1/2 tsp. lemon juice (I tossed the diced avocados in the lemon juice to keep them from going brown???)

Serve with veggies and chips....SOO yummy!

Banana Bars

Banana Bars

Cream:

1/2 cup margarine

1 1/2 cup sugar

Add:

2 eggs

1/2 pt. sour cream

2 ripe bananas

1 tsp. vanilla

1 tsp. soda

1/2 tsp. salt

Add:

2 cups flour

Grease and flour plan

Bake 25 minutes at 350°

Cool and frost with Cream cheese Frosting!

Cream Cheese Frosting:

1 package (8 ounces) cream cheese, softened

½ cup butter, softened

4 cups confectioners' sugar

2 teaspoons vanilla extract

Baked Creamy Chicken Taquitos

I LOVE Mexican food!!!  I was is heaven when we went to Mexico.....their guacamole and pico de gallo was so so yummy.  And did I mention their deep fried bananas rolled in cinnamon sugar that I ate every morning for breakfast?!?  Along with these foods their taquitos were to die for.  I want to try these and see if they even compare.  They look really good!! I'll let you know how they turn out :-)

(Picture and recipe courtesy of http://www.thegirlwhoateeverything.blogspot.com/)

1/3 C (3 oz) cream cheese
1/4 C green salsa
1T fresh lime juice
1/2 t cumin
1 t chili powder
1/2 t onion powder
1/4 t granulated garlic or garlic powder
3 T chopped cilantro
2 T sliced green onions
2 C shredded cooked chicken
1 C grated pepperjack cheese (I couldn't find grated so I crumbled slices)
about 16 small corn or flour tortillas (we liked flour better)
kosher salt
cooking spray

Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.

Heat cream cheese in the microwave for about 20-30 seconds so it's soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.

You can prepare up to this step ahead of time. Just keep the mixture in the fridge.

The corn tortillas are harder to roll without cracking. For the corn tortillas: work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or come unrolled right away, just try heating them longer and try the paper towel thing.

Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges.

Then roll it up as tight as you can.

Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top.

Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown. Makes around 16 taquitos.

Dip in salsa, sour cream, guacamole, or Tomatillo Dressing. They would be great with black beans and this Cilantro Lime Rice.

Perfect One Bowl Brownies

So....I made the BIG mistake of making these brownies last night. Big mistake because

I.can't.stop.eating.them!!!

So, if you can use some serious self-control and want some delicious home-made browines......this recipe is my gift to you.  Enjoy and remember you've been warned :-)

(Picture and recipe courtesy of http://www.sisterscafe.blogspot.com/)

1/2 cup butter
1/2 cup canola or vegetable oil
2 cups sugar
1/2 cup cocoa
4 eggs
3/4 tsp salt
1 tsp vanilla
1 3/4 cup flour
1 cup chocolate chips (although I never measure--I just sprinkle them on top)

Preheat oven to 350. In a medium bowl melt butter in microwave, then stir in oil, sugar and cocoa. With a wooden spoon stir in the remainder of the ingredients except for the chocolate chips. Spread into a 9x13 pan sprayed with nonstick cooking spray. Sprinkle the chocolate chips over the top. Bake in a preheated oven for 25-30 minutes. If your toothpick comes out clean you have cooked them too long! DO NOT OVERCOOK!

The Lyon Family's Menu

This week instead of posting a new recipe, share your menu instead.  I realize that not all of you plan out your meals for a whole week, mostly becuase you don't have to.  I, on the other hand, must do this since we live in never-never land!!  Try making a menu for a whole week and go shopping for just those items....you might find that you like doing it.  Then make sure you post it on here for all of us.  Below is our menu for the week for just our dinners: 

Monday:  Mom's leftovers from Easter dinner :-)
Tuesday:  Subway (it's our grocery shopping night)
Wednesday:  Bacon wrapped Teriyaki Chicken Skewers with cilantro lime rice (I'll post the recipe for this later)
Thursday:  Steaks and cheesy red potatoes with peas
Friday:  Chicken Bacon Ranch Pizza with green salads
Saturday: Chicken Pasta with tomatoes with breadsticks and green salads
Sunday:  Crock-pot salsa chicken with rice and broccoli
Monday:  Leftovers or Hawaiin BBQ Chicken

Can ya tell we like chicken?!? :-)

Garlic Breadsticks

GARLIC BREADSTICKS Recipe Courtesy Chef Bryan Woolley

2 teaspoons yeast 1/4 cup honey
1/2 cup powdered milk
1 1/2 cups water
1 stick butter, melted (8 tbsp)
2 teaspoons salt
5 cups flour

Garlic Topping:
8 Tbsp melted butter
1 Tbsp granulated garlic

1. In a bowl, combine the yeast, honey, and water. Set aside for ten minutes.
2. In a separate bowl combine powdered milk, salt and flour. Whick together to combine.
3. Pour the yeast mixture into the flour and add the melted butter. Knead until the dough is smooth. If more liquid or flour is needed to adjust add accordingly.
4. Knead dough for about 10 minutes and place in a greased bowl and allow it to double in size.
5. Once dough has doubled in size remove and divide into four balls. Divide each of those balls into 4 balls.
6. Roll each ball into a rope about 6 inches long. Place onto a prepared baking sheet, brush the tops with the garlic mixture and allow the newly prepared bread sticks to double in size.
7. Bake in a 350 degree oven for about 20 minutes or until golden.
8. Remove from the oven and brush with butter/garlic mixture and serve. Enjoy!

Banana Bars

I got a recipe from Morgan a long time ago for banana bread/bars and it was sooo yummy.  Of course I don't have it anymore, so I'm going to try this one.  Morg.....if you still have the recipe, I would love it!!
I have about 20 black bananas in my freezer just waiting to make these yummy banana bars,  I probably won't frost them because I love just plain banana bread/bars.

2/3 C. Sugar
1/2 C. Sour Cream
2 T. Butter, softened
2 egg whites
3/4 C. mashed banana (about 2)
1 C. flour
1/4 tsp. salt
1/2 tsp. baking soda
2 T. Finely chopped walnuts(optional)
1 tsp. vanilla

Heat oven to 375. Spray 9x9" pan. Beat sugar, sour cream, butter, and egg whites in large bowl 1 minute on low speed, scraping bowl occasionally. Beat in bananas and vanilla on low speed 30 seconds. Beat in flour, salt, and baking soda 1 min. Spread in pan. Bake 20-25 minutes til light brown. Cool completely.

Frosting
1 1/4 C. powdered sugar
1 T. butter, softened
1/2 tsp. vanilla
1-2 T. milk

Chocolate Chip Cookies

YUMMO!!!! These cookies look so good!!  I love Love LOVE making cookies and I can't wait to try this new recipe.  I think I will use her tip and use all butter instead of the shortening. 

(Picture and recipe courtesy of http://www.sisterscafe.blogspot.com/)

1 cube (1/2 cup) butter, softened *not melted!*

1/2 cup shortening
3/4 cup granulated sugar
3/4 cup brown sugar
1 tsp vanilla
2 eggs
2 1/2 cups flour
3/4 tsp salt
1 tsp baking soda

Mix butter, shortening and sugars - do not over mix. (The key to this recipe is minimal mixing - try it with a wooden spoon instead of a mixer.) Add vanilla and eggs. Sift together dry ingredients and add them next. Mix until everything is combined. Add one package of milk chocolate chips. (Guittard is my all time favorite. The milk chocolate chips are large and so smooth and creamy... yum!) Bake at 350 degrees for 8-10 minutes. Take them out when they are barely brown. Serve warm out of the oven with a tall glass of cold milk... YUM!

**FYI--a note from Melanie:
A couple of years ago I quit using shortening in anything. I now use all butter in this recipe. So, I now leave out the shortening and replace it with an equal amount of butter ( 1/2 cup). I found that the cookies still have that perfect texture as shown and don't go flat, if you chill the dough for an hour or so before baking. You may need to bake for a few minutes longer--but DO NOT over bake--take out when barely brown. Then leave on the pan for a few minutes before transferring to the wire rack for cooling**

Peanut Butter Sheet Cake

I was drawn to this recipe becuase the little title was "How peanut butter can help you get pregnant."  The girl told a story of how her sister did in-vitro 5, yes 5, times.  Her doctor told her she needed to consume a enormous amount of calories so she ate a jar of peanut butter a week and they finally got prego!!! Well, if it was as easy as eating peanut butter like it's going out of style, I think we would be pregnant by now.  Who knows, maybe it will work for you?!?  Try this recipe!

(Picture and recipe courtesy of http://www.thegirlwhoateeverything.blogspot.com/)

Mix in pan and bring to a boil:

1/4 cup creamy peanut butter
1 cup water

1/2 cup butter

Sift the following and add to the above mixture:

1 cup sugar

1 cup brown sugar

2 cup flour

1 tsp salt

1 tsp soda

Mix and add to the above mixture:

2 eggs

1/2 cup buttermilk
1 tsp vanilla

Stir well and pour into greased or parchment lined cookie sheet pan (jellyroll pan). Bake for 15 minutes at 375 degrees.

Frosting

Mix in pan and bring to a boil:

3/4 cup butter
6 Tbsp buttermilk
1/2 cup peanut butter

Take off stove and add:

3 1/2 cups powdered sugar and 1 Tbsp vanilla. Pour over warm cake.

BBQ Chicken Crusted Smoked Cheddar Mac

1 lb mini farfalle pasta (use any pasta of choice)

5 Tablespoons butter
5 Tablespoons flour
1/2 teaspoon salt
1/2 teaspoon fresh cracked black pepper
4 Cups milk, I used 2%
5 Cups shredded Tillamook smoked cheddar cheese (you could use any cheddar cheese)

2 Cups shredded BBQ Chicken HERE is the recipe
1 Cup shredded Tillamook smoked cheddar cheese

1. Preheat oven to 350 degrees F. Cook pasta according to package directions; drain and set aside.

2. Melt butter into a large dutch oven or pot over medium heat. Whisk in flour, salt and pepper; cook for 1 minute stirring. Slowly whisk in milk until smooth. Increase heat to medium high, stir continuously until liquid thickens and comes to a low boil. Reduce heat to low and stir in cheddar cheese until smooth then add cooked pasta. Pour mixture into a large baking dish then top evenly with BBQ chicken. Sprinkle with additional cheddar cheese and bake for 25-30 minutes or until hot and bubbly.

3. Let cool for 5-10 minutes and serve.


Picture courtesy of picky-palate.com

Honeyed Strawberry Shortcake Yogurt Parfaits

4.5 oz package shortcakes, 4 count, cut into cubes
16 oz reduced fat vanilla yogurt
1 Cup chopped fresh stawberries
8 teaspoons honey
1 package Nature Valley Oats n’ Honey Crunchy Granola Bars (2 in package), crushed
1. Place an even layer of shortcake into 4 little parfait glasses. Top evenly with a couple spoonfuls of yogurt, then about ¼ Cup strawberries. Drizzle each cup with 1 teaspoon honey then top with a Tablespoon of crushed granola bar. Repeat this layering one more time and serve.


Picture courtesy of picky-palate.com