Cupcakes and Cuties...Memories

Cupcakes certainly are one of the hottest trends from a culinary perspective. Rebecca decided she wanted to make some really big ones for a friends birthday, and some mini ones for her nephews who were coming to visit the next day. Fortunately for me Rachel was here also and I had my camera handy. These are some of the moments that I love as a mother. The laughter and silliness of sisters.

The future Betty Crocker? Fun times with great girls, now all that is left is the clean up!!!! For some reason it even was fun and quick.

Thanks to an old family friend for the great frosting recipe we have loving called "Bonnie Smith's frosting."

"Manti Turkey"

This became a tradition in our family after visiting the Manti Temple Pageant in Manti Utah. It is served there annually. We have served for many special occasions in our family from birth's to weddings and many other events. I have seen it posted on other blogs so I know that it is popular with many others as well. We have also done this marinade with a boneless pork roast.

"Manti Turkey"

1 pint oil
1 quart 7-Up
1 pint soy sauce
1 T. horseradish (not the sauce)
1 T. garlic powder
Turkey Breast, cut into strips


Combine all ingredients and stir thoroughly. Marinade for 18-24 hours. Barbecue slowly, do not over cook or burn. Turn frequently. Cook until meat is evenly white when cut into with a knife.

Most of the time there are family members standing close by to snatch a piece before we even start the meal. Me included!

She is the reason for our lastest celebration. Isn't she beautiful?

Meatballs

Lauri’s Meatballs

1-2 lbs ground beef
1-2 lbs mild Italian sausage
1 c. bread crumbs, seasoned or plain
1-2 T. dried onion ( or ½ chopped fresh onion that has been sauteed)
2 eggs
1-2 T. Worcestershire sauce
salt to taste

Combine meats with bread crumbs, egg onions, and Worcestershire sauce. Roll in 1-1 ½ in balls and place on baking sheet. Bake at 350 for 25-30 minutes.
For freezing place cooked meatballs on another cooking sheet and place in a freezer until frozen, then place in a zipper bag in serving sizes and date.

Swedish Meatballs:

½ t. nutmeg or allspice
2 pkgs. brown gravy mix

Add the water to the skillet according to the package directions for the gravy. On medium heat stir gently until thickened, then add the cooked meatballs. Serve over rice or buttered noodles.

Sweet and Sour Meatballs:

½ c. packed brown sugar
1 T. cornstarch
1 13 oz. can pineapple chunks
1/3 c. cider vinegar
1 T. soy sauce
1 small green pepper, chopped

Mix brown sugar and cornstarch in skillet. Stir in pineapple, including the syrup, vinegar, and soy sauce. Heat to boiling, stirring constantly. Add cooked meatballs reduce heat, add green peppers and simmer until tender.

Saucy Meatballs:

1 10 ¾ can cream of chicken soup
1/3 c. milk
1/8 t. ground nutmeg
½ c. sour cream

Stir soup, milk and nutmeg into a large skillet. Heat to boiling, add cooked meatballs and reduce heat. Cover and simmer

10 minutes, stir in sour cream and heat through.

Marinara Sauce w/ Spaghetti ( my sauce is on the left column) or for a quick fix your favorite brand!

I love to make meatballs in large quantities and have them frozen for Rainy Days or for when I need to throw something together very quickly. I also love to buy my Italian Sausage from Harmon's here in Utah, I love the fresh grind they make.

Chicken Nuggets

When making Chicken Cordob Bleu I decided that I had made a big enough batch and used the last chicken breast to make Chicken Nuggets for my grandsons. I discovered these when my children were little and liked the idea that they were baked not fried. These can be made ahead and frozen. They are in the round pan in the picture.

Chicken Nuggets

1 lb. boneless, skinless chicken breast or chicken tenders
3/4 c. milk
1 c. cornflake crumbs
1/3 grated Parmesan cheese
1/2 t. seasoned salt
1/4 t. black pepper

Cut chicken into bite sized pieces. Pour milk over chicken and set aside. Mix crumbs, cheese, salt, and pepper in a plastic bag and shake. Drop chicken pieces into the bag, shake to coat the pieces. (This may take several times to coat all of the chicken)
Spray a large cookie sheet with a vegetable spray, spread chicken evenly on the pan. Preheat oven to 350 and bake for 20-25 mins.

Honey Dip

1/2 c. honey
2 t. lemon juice
Microwave on high for 45-60 seconds, until hot

Barely Barbecue Dip

1/2 c. ketchup
½ c. barbecue sauce

Microwave on high for 1 min., stir. Microwave and additional 1 - 1 1/2 mins.

*** My last batch I pulled chicken out of the freezer and later discovered that I had pulled out chicken thighs instead of boneless chicken breasts. Since it was rapidly approaching dinner time I just breaded the thighs and cooked them at 350 for 30 minutes. They were so yummy and tender. A mistake that turned out delectable. I will definitely use this method again, as good as fried chicken without the frying and fat.

Chicken Cordon Bleu

One of the best tips that I can give is this: When you need to thin your chicken down place it in a zippered plastic bag and pound, I use my rolling pin because it has more surface area and it goes faster. The zippered bag keeps all of the meat inside and from spreading germs on other surfaces.

This is the same piece of chicken.

After the chicken is the size needed layer the ham and cheese on top. Roll from one edge to the other and secure with a toothpick.

Roll the chicken in the flour mixture and then into the egg wash. After the egg wash dredge the chicken into the cornflakes. (This is my new Pampered Chef tool that I really like, it makes much less of a mess)

Heat a skillet with olive oil and sear all sides of the chicken.

Place in a casserole pan and finish the Cordon Bleu. Bake at 350 for 20-25 minutes.

I can get two out of each chicken breast. It is easy to make extra of these and freeze them just before they are baked and used later. Just finish baking them off and serve on egg noodles. With this batch I made eighteen, I took some to one of my daughters who just had surgery, gave three to another daughter who stopped by as I was making them, froze two for my mother-in-law, froze five others for another time for our family stopped by and gave my son-in-law one, and finally made two for my daughter and I for tonight

Chicken Cordon Bleu

4-6 boneless, skinless, chicken breast halves, pressed thin
4-6 thin slices of cooked ham, can be smoked
4-6 thin slices of Swiss cheese, to cover the meats
flour
dash nutmeg
egg
¼ c. water
crushed cornflakes
olive oil

Place chicken in resealable plastic bag and pound to ¼ inch thickness throughout. Layer ham and cheese on top of the chicken and roll, secure with a toothpick or tie with butcher string. Dredge the roll in flour and nutmeg mixture then into the water and egg mixture. Finally place the roll into the cornflakes and cover well.

In a large frying pan heat the olive oil. Place the Cordon Bleu into the pan and brown on all sides. Place into a 9x13 pan and place in a 350 oven for 20-25 minutes. Serve over cooked and buttered egg noodles.
(These can be fixed ahead and frozen. After searing all sides, place into a container and freeze. Thaw out in the fridge and reheat to finish the cooking time. This is a great time saving method.

Rosie's Mock Cafe Rio Salad

Here in Utah there is a place called Cafe Rio with a great salad that many have tried to copy. A friend of mine made this version.

Cut the corn tortillas and fry them up in hot oil. If you want to make it a little more healthy you can sray just a small amount of cooking spray on the tortilla and cut them into sections. Simply bake them at 350 until they are crisp.

After frying drain on a paper towel and sprinkle coarse salt on the strips.

Ater marinating the chickenanywhere from 30-mintues to 4 hours grill, and cool.

Rosie's Mock Cafe Rio Salad

Romaine lettuce, broken up
Iceberg lettuce, broken up
½ bunch fresh cilantro chopped
1 ½ c. Romano cheese
Zatarains black bean rice mix (prepared as directed)
2 cans black beans, rinsed
Grilled chicken breasts
Avocado
Deep fried tortilla strips
Tomatillo dressing

Marinade (Garlic Lime)

¼ c. olive oil
6 T. soy sauce
¼ c. red wine vinegar
Juice from 2 fresh limes
1 t salt
1½ t black pepper
Cloves of fresh garlic, minced
6 boneless, skinless chicken breasts

In reseal able bag make marinade add chicken to bag, shake and refrigerate. Marinade for at least 1 hour but not more than seven. Rotate often to cover all sides of the chicken.

Tomatillo Dressing (my favorite)

1 jalapeño pepper, minced finely
2 tomatillios, cut into pieces
½ bunch cilantro, chopped
Juice from 1 fresh lime
¾ jar of Ranch Dressing with peppercorns (Kraft)
Salt to taste

Creamy Tomatillo Dressing (my daughter's favorite)

3 tomatillos, husked, washed and cut into quarters
1 pkg. buttermilk dressing mix
1 c. mayonnaise
1 c. fresh cilantro, chopped
½ t. cayenne pepper
2 sprinkles cumin
1/3-1/2 c. buttermilk
2 garlic cloves, minced
juice of one lime (1-3 T.)
2-4 drops green Tobasco sauce
1-4 T. sugar

Combine all ingredients in a blender. Buttermilk affects thickness of dressing. Refrigerate at least 1 hour.
2 sun-dried tomato halves
1-1/2 T balsamic vinegar
1-1/2 T red wine vinegar
1 garlic clove, minced and mashed to a paste with 1/2 t salt
1/3 c olive oil
1 T fresh basil leaves, minced
In a saucepan simmer the sun dried tomatoes in water for 3 minutes until tender, drain and mince.Whisk together the tomatoes, the vinegar, and the garlic paste. Add the olive oil in a stream, whisking, and whisk the vinaigrette until it is emulsified. Stir in the basil.

Fresh Herbed Couscous

Garden Fresh Couscous

2 c. chicken broth
1/4 teaspoon dried garlic powder
1 c. 5-minute plain couscous
1/2 c. sun-dried tomatoes (preferably oil-packed), drained and diced
1/4 c. sliced green onions, tops included
2 T minced fresh basil
2 T sun-dried tomato vinaigrette
Salt and freshly ground black pepper to taste

Heat chicken broth to boiling and stir in Garlic powder. Place couscous in a large heat-proof bowl. Stir in garlic chicken broth, cover, and let steam for 5 minutes until tender. Fluff with a fork and gently stir in sun dried tomatoes, green onions, basil, and sun dried tomatos vinaigrette. Season to taste with salt and freshly ground black pepper. Fluff again with a fork and serve hot.

Sun Dried Tomato Vinaigrette

2 sun dried tomato halves
1-1/2 T balsamic vinegar
1-1/2 T red wine vinegar
1 garlic clove, minced and mashed to a paste with 1/2 t salt
1/3 c olive oil
1 T fresh basil leaves, minced

In a saucepan simmer the sun dried tomatoes in water for 3 minutes until tender, drain and mince.Whisk together the tomatoes, the vinegar, and the garlic paste. Add the olive oil in a stream, whisking, and whisk the vinaigrette until it is well blended, stir in the basil.

The Garden

Nothing beats going out to the garden to pick fresh fruits, vegetables, and herbs. While it is still early in the growing season and the rains have finally stopped the Herbs are producing and I am so excited. Before long the garden will allow me to make fresh Picco and can tomatoes and green beans. I can hardly wait for the squash, beans and cucumbers, my mouth is watering just thinking about it.

In planters, Basil, Cilantro, Thyme, Mint, Marjoram, Rosemary

Peppers of several different varities.



In the garden more peppers, tomatoes, sugar snap peas, green beans, squash cucumbers, and cantalope.

Margherita Pizza

My garden is growing which means I can go out in the backyard and pluck fresh herbs for some of our favorite recipes. Tonight we felt like making a Margherita Pizza.

These are the biggest Basil leaves we have had yet, but oh so good!

Such a good pizza, it will be even better when the tomatoes are fresh picked from the garden as well.

Pizza Dough:

(3 Pizzas)
3C Water
1T Yeast
1T Salt
1T Sugar
2T Olive Oil
Start @ 5C Flour

Mix 10 Min. Let rest for 10 min. If it needs more flour add it at this time.

Topping:

Fresh Mozzarella Cheese, sliced in rounds
Tomatoes, sliced
Basil leaves (placed on the pizza after it is cooked)

Bridal Shower and Orange Rolls

My daughter was throwing a bridal shower for a friend and wanted to buy orange rolls from a local bakery that is a favorite of ours. She didn't feel like she could afford to pay for them as well as the other food items that they had planned for the shower. I suggested that she make them the night before and saw it as an opportunity to teach her how to make them. It was a fun evening and they turned out very well.

While mixing the dough she said she thought it would be easier to just mix it with her hands and so she did.

Just after we cleaned up the kitchen to get ready for the shower we decided that we would make the orange rolls and we got flour everywhere! But it was fun doing it together.

The end product was very tasty!

It was fun to see her tell her guests that she made the rolls herself.

Orange Rolls

4 c. scalded milk
1 ½ c. sugar
2 t. salt
8 eggs, beaten
2 c. mashed potatoes
1 ½ c. shortening
½ c. warm water
2 pkg. yeast
6 c. whole wheat flour (or enough white flour to make a soft dough. approx. 9-10 c.)

Raise twice. Roll out. Sprinkle with butter, sugar, orange peel and orange juice. Bake at 375 until golden brown. Frost with an orange juice glaze.

Chocolate Frogs

When I was the "Hostess" for the classes in The Little Theatre at the Orem Macey's I had a lot of fun putting together classes based on the Harry Potter books and Movies. One of the things that I did was to buy some molds and make my own version of "Chocolate Frogs". After the last class that I did I had quite a few frogs leftover and so I filled a glass jar with them and put them in my pantry. They have become a favorite thing for my grandsons to snack on when they come to the house. I recently told the five year old that we would have to make some more because the jar was almost empty. While he was there the last time he held me to my promise that we would make some. Any opportunity to do something with him is aways welcome so we melted the chocolate and started filling the molds.

Don't you love the concentration?

Soon the Aunts were involved as well.

What do you do with the leftover chocolate? Lick it off of the spoon of course!

Just a few fun memories in the kitchen.

(Molds can be purchased at Orson Gygi and Bakers Cash and Carry in Salt Lake City.)

Make ahead meals-Ham

When we fix hams we like to fix a shank portion. With this we can get multiple meals from one cut of meat. First we bake it and serve it for a main meal. With the remaining meat we make several others.

Ham and Beans
Split Pea Soup
Chicken Cordon Bleu Casserole
Fried Rice
Ham and Biscuts
Briques....

Rachel's new favorite cookies

1 cup butter softened

1 cup peanut butter

1 cup sugar

1 cup packed brown sugar

2 eggs

1 teaspoon vanilla

3 cups old-fashioned oats

1 cup all-purpose flour

2 teaspoons ground cinnamon (I just used a sprinkle)

1 teaspoon baking soda

1/4 teaspoon ground nutmeg (I left it out)

1 1/2 cups semisweet chocolate chips

Preheat the oven to 350 cream the butter, peanut butter and sugars add eggs one at a time beat in vanilla. Combine the dry ingredients and then add gradually stir in chocolate chips bake on a greased cookie sheet @ 350 for 10-12 minutes

Make Ahead Meals-Ground Beef Style

I like to do as much ahead as I can when it comes to meal preparation. One example is to buy ground beef in bulk and prepare it in as many ways as I can for future uses. I usually fry it with chopped onion and then place on paper towels to remove the extra grease. Next I measure into freezer bags according to recipe quantities, for added ease I can add the flavorings for things like Tacos or Sloppy Joes. Browned meat can be thawed and added to sauces to save time at a later date.

This is a large batch of ground beef, cooked, divided and then seasoned for Sloppy Joes, Tacos, and Sour Cream Enchiladas. This was for our daughter who just had a baby to have some quick and easy meals after we left.

Other ideas for the prepackaged meat

Lasagna

Shepherd Pie

Stroganoff

Manicotti w/ meat

Sour Ceam Enchiladas

Sloppy Joes

Tacos
Enchiladas