Monkey Bread

I'm glad to see people back posting, although only one a month I was carrying the team!!! :)

This is the EASIEST and FASTEST thing you will ever make.

1 tube refrigerated biscuits, you know the ones you unroll, and they give you a heart attack when they finally pop, or explode open.
4 tbsp butter
1/4 cup brown sugar
1/2 tsp cinnamon

Cut biscuits into quarters. Put butter in a round, I've used square it works too, cake dish and microwave butter until completely melted. Stir in brown sugar, and cinnamon. Place biscuits inside and mix so butter mix is all over. Microwave for 3-4 minutes.

Chocolate Chip Cookies

I know...you may be saying, "another chocolate chip cookie recipe...why?", but you don't want to pass this one by. I have never had any problems with this recipe. The cookies turn out puffy with a little crunch on the outside and soft/chewy on the inside. Just give it a try!

1 c. sugar
1 c. firmly packed brown sugar
1 c. butter (I use it straight out of the fridge)
2 eggs
1 1/2 tsp vanilla
1 tsp baking soda
1 tsp salt
3 c. flour
12 oz (2 cups) chocolate chips

Place sugar, brown sugar, butter, eggs and vanilla in mixer bowl. Attach bowl and flat beater. Turn to speed 2 and mix ~30 seconds. Stop and scrape bowl. Turn to speed 4 and beat ~30 more seconds. Stop and scrape bowl.

Turn to stir speed. Gradually add baking soda, salt, and flour to sugar mixture and mix ~2 minutes. Turn to speed 2 and mix ~30 seconds. Turn to stir speed and add chocolate chips, mixing ~15 seconds.

Roll into tablespoon sized balls and place on cookie sheets. I don't drop them because they tend to stay more fluffy if they are rolled. Bake at 375 for 10 minutes. Remove immediately and place on wire rack to cool.

The key to these cookies (I think) is keeping the dough pretty cool (place it in the fridge between batches of cookies), and NOT over-mixing the dough. The directions are given for use with a Kitchen-Aid Stand Mixer, but you can adapt it to a regular mixer if needed. Speed 2 is low and Speed 4 is Medium-High. This is a pretty versatile recipe too. The last batch I made, I used semi-sweet chips, butterscotch chips and coconut combined...it was great! They are also more rich when you use milk chocolate chips instead of semi-sweet. Just play around with it.

Corn Bread

This corn bread recipe is VERY yummy. I got it from a friend (Cami Craw) in my old BYU married student ward, and it goes very well with homemade chili. It is also great the next morning served with homemade syrup!

1 cup butter
1 1/2 cups sugar
4 eggs
2 cups buttermilk (or if you don't have just use 2 TBS of lemon juice or vinegar combined with milk and let stand 5 mins)
1 tsp baking soda
1 tsp salt
1 cup cornmeal
3 cups flour

Melt butter, add to sugar and eggs in a large bowl. Add buttermilk to wet ingredients. In a separate bowl combine all dry ingredients and then add to large bowl of wet ingredients. Use a whisk to combine thoroughly. Pour batter into a greased 9x13 pan and bake at 375 degrees for 30 mins.

Spicy Grilled Shrimp

This recipe is THE BEST. We just love it. it is easy to make and doesn't take very long. Tom has been on a low fat diet and this is perfect for it. The recipe has no additives or oils. It has all natural spices so there are no added sugars. Perfect food for any diet or for all those sea food lovers.

Ingredients

• 2 large cloves garlic
• 1 tablespoon coarse salt
• 1 teaspoon cayenne pepper (you can lessen if you don't want it too spicy)
  
• 2 teaspoon paprika
• 2 tablespoons olive oil (optional) we don't use
  
• 2 teaspoons lemon juice from lemon
  
• 2 pounds large, raw shrimp, de-veined (easy peel) we use the 26-30 count ($4.99-$9.99)
  

Directions

1. Preheat grill for medium heat.
2. In a small bowl, crush the garlic with the salt. Mix in cayenne pepper and paprika, and then stir in olive oil and lemon juice to form a paste. In a large bowl, toss shrimp with garlic paste until evenly coated. Once coated, place on bamboo skewers.
   
   
3. Lightly oil grill grate (optional). Cook shrimp for 3 minutes per side on medium, or until they turn a pinkish color. Transfer to a serving dish, garnish with lemon wedges, and serve.
   

Split Pea Soup with Crescent Rolls

This was our dinner tonight, and I must admit it was a good one. I was a little nervous as most recipes I find in cookbooks or magazines don't exactly turn out looking (or tasting) as I would have hoped. But this turned out great and was very easy to prepare. I put in less of the ingredients my family doesn't like (onion, celery, parsley), but still used some for flavor.

Split Pea Comfort Soup

Ingredients:
1 package (16 oz.) dried green split peas, rinsed
1 Hambone OR 2 cups diced ham
3 carrots, peeled & sliced
1 medium onion, chopped
2 stalks of celery plus leaves, chopped
2 cloves of garlic, minced
1 bay leaf
1/4 cup fresh parsley, chopped (optional)
1 tablespoon seasoned salt (or to taste)
1/2 teaspoon fresh pepper
1 1/2 quart hot water


Directions:
Layer ingredients in slow cooker, pour in water. DO NOT STIR. Cover and cook on high 4 to 5 hours or on low 8 to 10 hours until peas are very soft and ham falls off bone. Remove bones and bay leaf.



Crescent Dinner Rolls

Ingredients:
1 pkg (1/4 oz) active dry yeast
1/4 C. warm water (110-115 degrees)
1 Tb. + 1/2 C. sugar, divided
3/4 C. warm milk (110-115 degrees)
3 eggs, slightly beaten
1/2 C. butter, softened
1 tsp. salt
5-5 1/2 C. all-purpose flour
Melted butter


Directions:
1. In a large mixing bowl, dissolve yeast in warm water. Add 1 tablespoon sugar; let stand for 5 minutes. Add the millk, eggs, butter, salt and remaining sugar. Stir in enough flour to form a stiff dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes, Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1- 1/2 hours. Punch dough down.

2. Divide into thirds. Roll each into a 12-in. circle; cut each circle into eight wedges. Brush with melted butter; roll up wedges from the wide end and place, pointed end down, 2 in. apart on greased baking sheets. Cover and let rise in a warm place until doubled, about 30 minutes.

3. Bake at 375 degrees for 10-12 minutes or until golden brown. Remove from pans to wire racks. Makes 2 dozen.

Ziploc Omelets

I received this in an email this morning. I love quick and easy recipes especially when the clean-up is easy. It would also be great for camping. Just make before you leave and pack it in a cooler to boil up for breakfast.

Ziploc Omelets:
This works great! Good for when you're alone or when all your family is together. The best feature is that no one has to wait for their special omelet. Have the guests write their name on a Quart Size Ziploc Freezer Bag with a permanent marker.

1. Crack 2 eggs into the quart size Ziploc bag (not more than 2) shake and combine.

2. Put out a variety of ingredients such as: Cheeses, Ham, Onions, Green Peppers, Tomatoes, Hash Browns, Salsa, Etc.

3. Each person adds prepared ingredients of choice to their bag and shake the bag to mix them well.

4. Make sure to get the air out of the bag and zip it up.

5. Place the bags into rolling, boiling water for 13 minutes. You can usually cook 6-8 omelets in a large pot. If you have more omelets, make another pot of boiling water.

6. Cut the bags and the omelet will roll out easily. Be prepared for everyone to be amazed.

7. Nice to serve with fresh fruit; everyone gets involved in the process and it becomes a great conversation piece.

Imagine having these ready the night before, and putting the bag in boiling water while you get ready in the morning. And in just 13 minutes you have a nice omelet for a quick breakfast.

Ginny's Yummy Melt In Your Mouth Brownies

1 1/2 sticks of butter
1 1/3 c chocolate chips
1c sugar
1c brown sugar
4 eggs
3 tsp vanilla
1/2 tsp salt
1/2 c flour

Melt chocolate and butter together and then add sugar, eggs and vanilla to the mixture
stir then add flour and salt.
Use a pan little smaller than a 9x13 grease or tinfoil pan.
Bake at 350 for 40 min. or when tooth pick comes out clean one inch from side of brownies.
I had these brownies last night and they were to die for!

Peanut Butter, Marshmallow, Chocolate Covered Oreos

12 Oreo Cookies

12 teaspoons peanut butter

12 Tablespoons Marshmallow Cream

½ Cup semi-sweet chocolate chips

2 Tablespoons heavy cream

1. Place Oreos onto a wax paper covered baking sheet. Spoon peanut butter evenly over Oreos, spreading gently. With cookie scoop, place marshmallow cream over peanut butter layer. Place entire baking sheet of oreos into freezer for 30 minutes or until firm.

2. Place chocolate chips into a microwave safe bowl and heat in 30 second intervals until chips are melted. Stir in heavy cream until shiny and smooth. If not smooth, add a touch more cream until smooth and shiny. Spoon chocolate over cookies, spreading carefully around edges. **If marshmallow cream starts peeking through a few minutes after coating with chocolate, just add additional chocolate over white areas.**

3. Place in refrigerator to chill for 30 minutes and serve. Keep any leftovers in refrigerator.

Pastel Cookies

1c sugar
3oz jello mix
1 egg
1 1/2c butter
3 1/2c flour
1tsp vanilla
1tsp baking powder
bake at 400 for 8 min.
Roll the cookie dough in little balls and bake

Sweet and Sour Chicken

Boil chicken until pulls apart.
1c water
1/2c sugar
1/3c vinegar
1/4c pineapple
1/4c soy sauce
2T lemon juice
1c chopped carrots
1/2c onion
bring to boil and add chicken
thicken with corn starch and add pineapple chunks
serve over rice

Peach Cobbler

4 C. sliced fresh peaches
2 Tbsp flour
1 Tbsp butter
3/4 C. sugar
1 Tbsp lemon juice
Cinnamon

Place peaches in 9x13 pan. Sprinkle with sugar, flour & cinnamon mixture. Pour lemon juice over and dot with butter. Drop mounds of shortcake batter evenly over peaches. Bake at 425 degrees for 30 minutes.

Shortcake batter

2 C. flour
4 tsp baking powder
1/3 C. shortening or margarine
3/4 C. milk
1/2 tsp salt
3 Tbsp sugar
1 egg, well beaten


Sift dry ingredients. Cut in shortening until mixture becomes coarse crumbs. Combine egg and milk and stir into dry ingredients until just moistened.
I usually double the peach recipe to the shortcake recipe. Serve with ice cream or whatever you like!

Lighter General Tso's Chicken

Another great one from Oct. '08 Everyday Food mag. We called it "Sarge's Chicken" in order to encourage our 2 year-old to try it, and he loved it. He kept asking for more!

1 1/4 c. long grain brown rice (I just used jasmine)
1/4 c. cornstarch (I didn't have so I used Wondra)
1 lb. snow peas, trimmed and halved crosswise (I probably used 1/2 lb and it was fine)
4 cloves garlic, sliced
2 tsp peeled and grated fresh ginger
3 Tbs light-brown sugar
2 Tbs soy sauce
1/2 tsp red pepper flakes (I just used a couple dashes and it was spicy enough)
2 large egg whites
course salt and ground pepper
1 lb. boneless/skinless chicken breasts, cut into 1-inch pieces
2 Tbs vegetable oil

Cook rice according to package or rice cooker/etc. Meanwhile, in a large bowl, stir together 1 tablespoon cornstarch/Wondra and 1/2 cup cold water until smooth. Add snow peas, garlic, ginger, sugar, soy sauce, and red pepper flakes; toss to combine, and set aside.

In another bowl, whisk together egg whites, remaining 3 tablespoons cornstarch/Wondra, 1/2 teaspoon salt and 1/4 teaspoon pepper. Add chicken and toss to coat.

In a large nonstick skillet, heat 1 tablespoon oil over medium-high heat. Lift half chicken from egg-white mixture (shaking off excess), and add to skillet. Cook, turning occasionally, until golden brown 6-8 mins. Transfer to plate; repeat with remaining oil and chicken, and set aside (reserving skillet with browned pieces).

Add snow-pea mixture to skillet. Cover; cook until snow peas are tender and sauce has thickened, 3-5 mins. Return chicken to skillet (with any juices); toss to coat. Serve with rice.

Salsa Chicken

This is really good and really simple. If you have more than 2-3 people that actually eat in your family, you should probably double this recipe though! Enjoy!

- 1/2 c. sliced or chopped almonds
- 2 garlic cloves, minced
-2 lbs cut up chicken
- 1 c. salsa
- 1/4 c. water
- 1 Tbsp honey
- 3/4 tsp cumin
- 1/2 tsp cinnamon

Heat oil in large skillet and add almonds. Cook 1-2 minutes until browned. Remove the almonds and set aside. Add garlic and chicken to hot skillet until brown. Combine all remaining ingredients and mix well. Reduce heat and cook until chicken is tender. Serve over rice and add almonds to top!

Chicken Cheesesteaks with Peppers

This recipe comes from the October 2008 issue of Everyday Food, and it was delicious. Parker our 2 year old even liked it!

1 lb. chicken cutlets (I just cut chicken breasts into strips)
2 Tbs. oil (I used olive oil)
course salt and ground pepper
2 bell peppers (mixed colors...I used red, but I think a red and orange would be nice), ribs/seeds removed and thinly sliced
1 large red onion, halved and thinly sliced
4 garlic cloves, thinly sliced
6 oz. sliced provolone cheese
4 soft Hoagie rolls, split lengthwise and doughy centers scooped out
1/4 c. light mayonnaise

Heat broiler, with rack set 4 inches from heat. On rimmed baking sheet lined with foil, toss chicken with 1 tablespoon of olive oil; season with salt and pepper. Broil, without turning, until chicken is opaque throughout, about 5-7 mins. Transfer to a bowl and set aside. On same baking sheet, toss together peppers, onions, garlic and remaining tablespoon oil (I actually tossed them in a separate bowl first). Lay them out evenly and broil, tossing occasionally, until crisp-tender and slightly charred, 8-10 mins (I tossed every 4 mins and then took them out after 10 mins and they were perfect); season with salt and pepper. Add chicken to broiled vegetables; toss, and spread in single layer. Top chicken and veggies with cheese; broil until cheese is bubbling, 30 secs to 1 min. Scoop out most of doughy center of rolls; spread rolls with mayo; fill with chicken/veggie/cheese mixture and serve immediately.

Ziti Macaroni

- 1/2 lb ziti macaroni
- 1/4 c. butter
- 2 C. milk
- 1 lb cottage cheese (I use low-fat)
- 1 tsp parsley
- 1/2 lb chicken (I used one breast)
- 1/4 C. flour
- 1/2 C. parmesan cheese, divided
- 1 egg
- 1/4 lb grated mozzarella cheese
- paprika
salt & pepper

Cook and drain macaroni. Fry chicken until no longer pink. In small bowl, melt butter and add flour, 1 tsp salt and 1/2 tsp pepper. Add to chicken and stir until smooth. Stir in milk. Bring to a boil. Remove from heat. Add 1/4 C. parm cheese. Add macaroni. Pour half of this mixture into a 3 qt casserole dish.
In a bowl, mix cottage cheese, 1/4 C. parm cheese, egg, parsley, 1/2 tsp salt and 1/8 tsp pepper. Spread cheese mixture on top of macaroni. Top with remaining macaroni. Top with mozz cheese and sprinkle with paprika. Bake uncovered for 30 minutes at 350 degrees.

YUMMY!!!

The Worlds Best Pumpkin Bread

4 eggs
2 1/3 c sugar
1 c vegetable oil
1-15oz can pumpkin
3c flour
1tsp salt
1 3/4 tsp baking soda
2 3/4 tsp cinnamon
3/4 tsp nutmeg
3/4 tsp ground cloves
1/4 tsp allspice
makes two loafs

Bake at 375 for 1 hour and 10 min
It's done when toothpick comes out clean after being inserted in the middle

Cafe Rio Meat

-3 lb pork or beef roast
-12 oz can of coke
Cook on high in crock pot for 2 hrs, then turn down to low for 7-8 hrs
Remove roast and shred meat. Strain the juice and save 1 c.
Combine sauce:
-1 tsp garlic salt
-3/4 c. ketsup
-1/4 c. BBQ sauce
-1/3 c. brown sugar
Put meat back in crock pot and pour sauce over meat and mix well.
Pour the 1 c. of juice back into pot as well.
Cook on low until warmed through

Dressing: This is half the recipe, it make a lot if you make the full one
-1/2 c. mayo
-1/2 c. milk
-1/2 package of dry ranch mix (or and 1/8 c.)
-1 tomatea, pealed
-small Serrano pepper
-1/4 of a bunch of cilantro
Put all ingredients into blender and combine until smooth

Serve over meat with tortillas, black beans and cheese.

Curried Apple Chicken Lettuce Wraps

This recipe came from a Pampered Chef party that I attended and it was so yummy...just give it a try!

1/2 c. fat-free sour cream
1/4 c. finely chopped red onion
2 c. diced cooked chicken
1/2 c. craisins
12 Bib lettuce leaves (I just used Romaine)
1/4 c. toasted sliced almonds, chopped (I used whole almonds chopped and then toasted)
1 Granny Smith apple (I used Gala or Fuji)
1/4 c. fat-free mayonnaise
1 tsp. curry powder
1 garlic clove, pressed
1/4 tsp. salt
1/2 c. finely diced celery

In a large mixing bowl combine sour cream, mayo, curry powder, garlic and salt. Finely dice celery, apple, onion, and chicken (I used my chopper from Pampered Chef and it works great) and add to mixing bowl. Add craisins and chopped almonds to bowl and mix well. Scoop out enough to fill lettuce leaves, roll up and serve.

Pumpkin Pancakes

2 C. bisquick mix
2 tsp ground cinnamon
1 tsp vanilla extract
1 tsp ground allspice
2 tbsp veg. oil
2 tbsp packed brown sugar
1 -1/2 C. (12oz can) evaporated milk
1/2 C. Libby's solid pack pumpkin (canned pumpkin)
2 eggs

In large mixer bowl, combine bisquick, sugar, cinnamon, and allspice. Add milk, pumpkin, oil, eggs and vanilla. Beat until smooth. Make your pancakes!! Enjoy!