Mmmmm Bruschetta Chicken (revisited)

I seriously don't remember where I found this recipe but it is one of my all time favorites particularly in the summer time when I can go out to the garden and pick the veggies and herbs fresh. The flavor from fresh tomatoes is simply outstanding. I can hardly wait to have my garden later this year!

Bruschetta Chicken

2 T butter
flour as needed
2 full chicken breasts, cut in half (pound evenly)
Roma tomatoes, diced (about 8 T.)
Basil (fresh chopped 2 T.)
Green onions sliced
salt
Angel hair pasta
Zucchini/Italian squash
Fresh or canned sliced mushrooms
Parmesan cheese
Parsley (chopped, optional)

Melt butter in large skillet. Place chicken in zipper bag and pound evenly ¼’ in thick. Dredge chicken in flour and cook on medium heat. When chicken is almost done, add tomato, basil, green onions, and garlic. Cook until heated through. While chicken is cooking place angel hair pasta into boiling salted and cook. Drain. Melt small amount of better in a saute pan and lightly cook vegetables until done. Add salt, Italian spices and minced garlic.
Place chicken on top of pasta. Pour tomato, basil, garlic and mix over chicken.

So Utterly Excited

After years of dreaming and hoping it is really happening!  We are building our new home. With each phase I continue to do a "Happy Dance."

 This is where the new kitchen will be with a nice big island that is part of the great room.  Where family can gather and spend time together. I so love the family time and this will be a great place to gather.

While I took this before the whole pantry was completely sheet rocked it still shows, and my excitement is growing by the day.  I can hardly wait to be in this house and create more meals and memories here.

Here it is as it stands today.

BUDGET--menu planning! (update)

BUDGET it really isn't a bad word, it is an important word especially in these economic times. Budgeting for the family is something that my husband and I have done since very early in our marriage, when we were starving students! Little did we know that it would be such a part of our lives and the way we do things for so many years.

I also worked for in a grocery store for several years and I learned some of the tricks that they use to get you to buy more when you are in the store. The front page of a sales ad always has loss leaders that attract you to the store then they have specialty items for the growing season and holiday seasons. They stack end caps (the end of each aisle) with things to tempt you for example cookies, snacks, pop, most things that kids will beg for! There are many tricks that surprised me so be prepared when you go into the store,

Here are some tips that have helped me stay on budget, build my storage, and prepare my family meals.

1. Always make a list. After years of doing this I noticed that there were things that I always purchase so I made a permanent list with these items already on it. I also found that if I had a list posted and encouraged my family to write down items that they used up we weren't caught empty handed especially with frequently used items. It was effective most of the time. Place your list in the same place all of the time so it becomes a habit!

I finally made up a list on my computer that I could print up easily for shopping trips. I use the color just to keep it from being boring.

I was once told that grocery stores hate to see people with big lists because they are likely to buy less frivolously! I know that I stay within my budget with a well planned list.

2. Use a Calendar. I started with a large poster board and made a calendar on it with big squares to keep track of family activities. I had it laminated and used erasable markers to write on it. Doing this helped me remember things and places to be and it also helped me organize and plan menus out. I knew certain days I simply couldn't handle anything but a really simple and fast meal while other days I could try a new recipe or use one that required a little extra time. The calendar also helped my family know where I was as well. Over time the calendar got smaller and matched what I have in my planner, I still use an old fashioned planner that I carry around. I have made up my own planner pages after years of buying various different kinds, I can put reoccurring events in once and then keep track of the ones that come up for me and my family. I love that I can sync my planner with my husbands via emails.

(The calendar I use is from Outlook and then I add my own personal pages and lists. It took a little time to get it set up the way I like it. I love the color coding system because it helps me identify things quickly.)

3. Make a menu-look at your recipes. I plan menus two weeks at a time and that was based on when payday came for us. I carefully look at the ad's in the paper or online to look and compare what the various grocery stores in our area have on sale. Then I look at my calendar and start planning out the menu. I think my family gets tired of me asking if anything sounds good or they want something specific but it helps. We also have a lot of traditions that involve food so that plays into menu planning as well. I knew a woman that planned out a years worth of menu's for her family and then that is what they had, regardless, because of her busy work schedule. It worked very well for her and her family but I found it very resstrictive. I have a major list of our favorite recipes to pull from and add to it as we find new things but I continue to plan two weeks out based on the sales and season. Plus I love to try new recipes all of the time.... Don't forget to check your recipes just to be sure that you have everything you need to purchase. Doing this eliminates quick trips to the store because you forgot something. Those quick trips to the store always cost more than you think they will because things reach out and grab you. Plus the quick trips cost you time.

I also plan trips during the two weeks for perishable items such as milk and produce but I still have my handy list.

4. Use Cash. While I know that this isn't practical for everyone we looked at our needs and set a monthly or bimonthly budget and got cash out of our account and put it in a safe place. As I grocery shop I use cash for the items that I purchase and it helps me to stay within the budget. When you use debit cards or checks it is easy to over spend. When the cash is gone, the cash is gone. It taught me to be a little more frugal. I often have some left over cash and I can use it to by extra storage items or put it aside and add it to other months and not withdraw anything from my account for a pay period and use that cash. My children all watched me do this as they have grown up and some have done various modifications to what works for them. I have had people ask me how much we cash we use and I tell them that it really depends on what the income is and it isn't the same for every family.

5. Use Coupons. Coupons recycle every 3-4 months if you use them that is a good tip to know. In some areas of the country you can double and sometimes triple the coupon and if you use your weekly ad that can add up to great savings. In my area stores don't do that because too many people were to good at it. When I was working at the grocery store I once had a woman who lost an envelope of coupons in the store and she fell apart. She went to look for those coupons before she could make any purchases, she found them. After her purchase was totaled and the coupons were deducted I learned how effective she was and what a difference it made to her budget. With that said be careful with coupons because they often tempt you to buy things that you might not regularly buy and they are on name brand items. Name brands often cost more than the generic or different brands do. Some generic brands are not worth buying but you need to try some to know what you like and what you don't want for your money. While working I was able to do some blind taste testing with people to help them appreciate the stores own brand. Many people couldn't tell a difference in some of the products or even like the store brand better. Don't be afraid to try new brands and watch for the sales because they can often be less than a name brand item even with a coupon.

6. Don't shop on an empty stomach or when you are very hungry. Because you will buy more of the tempting things you are set up to fall for. This is not a new concept but it is an important one to remember.

7. Shop alone if you can. You know what you are planning and you won't get all of the "can we get this..." In addition if you know the layout of your store well you can plan out where you need to go and make your shopping experience go much faster. Many stores have maps that you can get to help you out. I always tend to get things thrown into the cart that I am not planning on if I take others with me.

8. Shop earlier in the day. While this isn't always something that can be done it is usually the best time to shop. Most grocery stores really restock at night and so the shelves are full and produce is freshly stocked. Specialty areas like the deli and butchers are there early to prepare for the day.

As empty nesters I kind of fell away from our shopping plan and found that I began spending more money and since I wasn't regularly checking what I had on hand I was buying things I really didn't need to.  Once again I am back to my way of shopping.  My husband works part time in Honolulu and when we are there we are able to stay in a unit with a kitchen and cook.  We learned very quickly how expensive it is there to shop for example, a gallon of milk on Waikiki is over $9.00 while in some of the neighborhood stores it is usually $5.50 or more.  Since we rarely have a car we have to make lists for when we do and we have to be careful to be thorough because riding a bus or walking to the store doesn't make it easy to "run" and get a missed item.  Plus time is money. 

Happy Shopping

Rotisserie Style Chicken in a crockpot

A great way to save money and make some really great meals is to use whole chickens. You can get whole chickens at Costco for $.99 a pound and if you watch the ads for your local grocery stores you can get them for around $.69 a pound, sometimes even cheaper. I used to only buy chicken breasts because they are easy, and I am grossed out by raw meat so the thought of pulling the bag of giblets out is so disgusting! HOWEVER, the price difference is huge! Chicken breasts are anywhere around $2.99 a pound! I looked into whole chickens a little more and found that it can be so easy, so good, so cheap, and there is so much more that you can get out of it!
Here is what you need:
Crockpot
Whole Chicken
Seasoning
That's it! You can use any seasoning you like. You could do lemon pepper, bbq style, the possibilities are endless! I used a steak rub which has: sea salt, crushed black peppercorns, dill seed, coriander, red pepper, garlic, and paprika. You do not need to add any water to this! The best part of this is the natural juices that come from this! It is so moist and so tasty!
Pull out the giblets and rinse your chicken in water. Place your chicken in the crockpot breast side up and tuck the wings underneath. Sprinkle your favorite seasonings on top.

Cover and cook on high for 4-5 hours. Do not uncover it while it is cooking because that will lower the temperature and will make the cooking time longer. It is done when the internal temperature is 165 degrees F.

Notice all of the broth in the bottom! I didn't add any water at all!
Cut the chicken and serve. The left overs can be put in a bag in the freezer and can be used in all kinds of things!

Don't stop there! Make your own chicken stock*! Put the bones and skin back in the broth,

fill the rest of the crockpot with water, turn the crockpot on low and leave overnight. You can add carrot, onion, and celery for more flavor. A really frugal tip is to use carrot peels and the ends of onions and celery for the flavor but save the rest of the veggies for soups and other meals.

In the morning strain off the stock and run it through a cheese cloth to remove some of the fat. Let it cool and then put it in containers and freeze!

*Chicken stock is different than chicken broth. Chicken broth is made by boiling the meat. Stock is made by simmering the bones overnight and it releases the gelatin in the bones. When stock is refrigerated it becomes a thick jelly texture. I thought I had done something wrong the first time because I was expecting it to be like broth when cooled, turns out I made a good high quality stock my first try!

Easter Treats

I love to give my Grandchildren treats for holidays.  This Easter I had not been feeling well and was late getting something ready for them and then I saw a similar idea on Pinterest.  I decided that it was perfect because I knew that they would most likely be getting a lot of candy and goodies already.  Thanks to the person that came up with this idea it was perfect for us. 

So simple 1 8" cake decorating bag filled with Cheetos and wrapped and tied with curling ribbon. On Pinterest it used green raffia but I didn't have any and didn't have time to run some down.  It was a hit with the kids to say the least.

Herbed Room Freshener

Following Pinterest can be a habit!  But I do get some good ideas from it  This one is for a room freshener made using a crock pot.  I didn't even pin it I just remembered it so I am not sure who to give the credit to. 

2 lemons, sliced

3 sprigs fresh Rosemary

1 t. vanilla

Place ingredients in crock pot and cover with water.  Heat until it starts to boil and then turn off the crock pot.  When cool place in a mason jar and keep in the fridge until you want to reuse.  Can be used 3-4 times. 

**This was the recipe and it is very nice and clean smelling.  Next time I will add more Rosemary and do half of the vanilla.  just my own personal preference.

Peanut butter cups (dairy Free)

This is one of our families favorite desserts. They are easy to make, super yummy and we made it a tradition to make them and take them to the boys that we liked in high school and even in college! 

My mom has posted two varieties of them. The original recipe was the first post and a fun coconut variety was the second post.

I had to do a Dairy free variety because they are my favorite! I actually have two though because I loved the ones made with Coconut peanut butter. I cut the recipe in half because the original recipe makes so much!

Dairy Free Peanut Butter Cups

1/2 pkg. graham crackers (nabisco honey maid are dairy free)
1 c. peanut butter
2 c. powdered sugar

1/3 cup Earth Balance natural buttery spread

*1/3 pkg. Ghirardelli semi-sweet chocolate chips.

Mix together graham crackers, peanut butter, powdered sugar and softened spread, blend well. Form into balls or place in mini cupcake holders. Melt chocolate chips and spread over the peanut butter mixture.

Dairy Free Coconut Peanut Butter Cups

1/2 pkg. graham crackers (nabisco honey maid are dairy free)

1 c. peanut butter
2 c. powdered sugar

1/3 cup Coconut Oil

*1/3 pkg. Ghirardelli semi-sweet chocolate chips.

Mix together graham crackers, peanut butter, powdered sugar and coconut oil, blend well. Form into balls or place in mini cupcake holders. Melt chocolate chips and spread over the peanut butter mixture.

*Statement from Ghirardelli about dairy, "Thank you for contacting Ghirardelli Chocolate. In response to your inquiry, Ghirardelli does not consider any of our chocolate products to be vegan. Our Semi-Sweet Chocolate Chips do not contain a dairy ingredient; however they do share a line with chocolate products which do contain either whole milk powder or a milk fat. Our lines are cleaned and flushed between the changing of one flavor to the next."  My son does not react to the Chocolate but you have to use your own discretion.

Dairy Free Thanksgiving (Turkey, Gravy, Mashed Potatoes)

We discovered that my little guy had a dairy sensitivity a couple of weeks before Thanksgiving. I was so bummed! I didn't think that I would be able to eat any of my favorite things. Pumpkin pie, pumpkin roll, mashed potatoes and gravy, traditional dressing (stuffing that isn't stuffed into the bird) yams (brown sugar, butter and marshmallows YUM!").  I had not done a big Thanksgiving dinner with everything yet and was determined to do it this year and I felt really let down. I started researching and found that I could make pretty much everything we normally have. Actually I could have made everything, but I didn't make Pumpkin roll; I'm not ready to jump on the tofu band wagon for the cream cheese substitute. I made everything that I knew I could make taste good and be dairy free. 

Turkey (Dairy, Soy and Gluten Free)-

I used the Alton Brown turkey recipe and I made my own vegetable stock the day before.

It is Dairy, soy and Gluten free. Make sure you use Canola oil not vegetable though because vegetable oil contains soy. 

Gravy (Dairy, soy and Gluten Free)-

Normally I use a gravy packet because I was always nervous that it would just taste like flour. All gravy packets have dairy proteins in them, so I had to make my own. 

Traditionally gravy is made with a roux(butter and flour) or you can use a cowboy roux(flour and water). With a roux the butter has to be a high heat to be melted and it releases the starch from the flour so you can't taste the flour. A cowboy roux on the other hand does not get as hot before it starts to thicken so the starch does not release and you are left with a flour taste. I used arrowroot instead which thickened the gravy but did not add a flour flavor.

drippings from the turkey pan 

2 1/2 teaspoons arrowroot

1 cup water

Mix arrowroot and cold water until it is smooth then add it to the hot drippings and heat until thickened. 

Arrowroot does not add flavor and it produces a clear thick gravy. You can use cornstarch instead but it calls for 1Tbsp per cup of cold water. These are great gluten free substitutions.

Mashed Potatoes (Dairy, soy and Gluten free)
When I made these I hadn't discovered the Earth balance spread. Grapeseed oil has a neutral flavor and adds the fat that butter normal does which makes the potatoes more fluffy. The earth balance works better because of the texture of it, but both are great alternatives to butter and are both soy free. 
Potatoes
Grapeseed oil or 
Earth Balance natural buttery spread
Salt
Pepper 
Cut peeled potatoes into cubes and boil until soft. Strain most of the water leaving a little bit of the potato water. Mash the potatoes and add grapeseed oil or Earth Balance natural buttery spread, salt and pepper to taste. 

Dairy

There is dairy in pretty much everything that we eat! My little guy has a dairy sensitivity so I can't eat any dairy. He isn't lactose intolerant; he has a sensitivity to the proteins in dairy. The proteins whey and casein are in everything! I was surprised to find dairy in somethings. For example Chicken bouillon, McDonalds french fries have an artificial beef flavoring that uses a dairy protein. Most store bought boxed foods have dairy proteins. PF Changes Mongolian beef has dairy; I say this because it is my favorite and I did not expect it to have dairy. It is everywhere and until you have to avoid it you don't realize how much dairy we consume in the US! Surprisingly enough most cereals are dairy free but you have to use a non dairy milk on them; a lot of them have coconut oil instead of butter. A lot of dairy free recipes are nasty, but just because you have to go dairy free does not mean you have to have nasty food! There are some awesome substitutions that make tasty food instead of nasty food!

Milk Substitutes:
Soy Milk
Rice Milk
Coconut Milk
Almond Milk

All of these can be substituted 1:1 for milk and work well in baked goods. Personally we use coconut milk and almond milk. We tried rice milk and soy milk and they are absolutely disgusting in my opinion! I am a pretty picky eater in that I won't eat gross food. I was very spoiled with parents that made home cooked meals and not nasty casseroles but really good food! I was picky with milk when I could drink it. It has to be very cold and it has to be certain brands because others taste weird to me. Like I said, I am very picky, so I won't substitute for something nasty; I would rather go without! Coconut milk and almond milk are both sweet and a little goes a long way on cereal.

Butter Substitutes:
Coconut oil my favorite but it will leave a coconut flavor.
Vegetable, Canola, or grapeseed oil these don't work well in things like cookies that call for soft but not melted butter. Avoid Vegetable oil if you have an allergy to soy.
Shortening but not the butter flavored it has dairy proteins, also check the label because it depends on the brand. Again avoid if you have an allergy to soy.
Earth Balance natural buttery spread soy and dairy free. We use this one the most. My husband hates the flavor of coconut so I use this to make frosting and things that are not baked because it doesn't add a different flavor. I will not spread it on my toast though because I don't love the flavor of it plain, instead I just use jam.
Fruit Puree This is one that is healthier because it takes away the fat but it also changes the recipe a lot! Most people substitute applesauce. It will change the texture and the taste of the recipe! We tried making brownies with applesauce instead of oil when I was on a diet but we didn't like the flavor at all and they were dense. I don't use this as a substitute but it is an option.

I will be posting some dairy free recipes, they will not use soy or rice milk because I don't like them.

Standards Night by Natalie

All of these cookies were made by Natalie for her Ward's Standards Night.  Lot's of time and patience for this project.

Creamy Baked Potato Soup

Creamy Baked Potato Soup

2 med potatoes, baked
¼ c. butter
1/2- 1 c. onion, diced
1 cloves garlic, minced
salt and pepper to taste
2 c. chicken stock
4-5 slices bacon cooked and roughly cut
1 c. milk
1/3 c. flour
½ c. sour cream
1 c. grated cheddar cheese
2 T. green onions, sliced

In medium sized pot sauté onion, and garlic in butter until translucent. Dice potatoes into cubes. In a bowl whisk together milk and flour, add to the onion and butter mixture and thicken. Slowly, add the chicken stock and thicken. Stir in cheese and sour cream, top with green onions. (I like to out the soup in a bowl and add the toppings to garnish and serve.)

Garden's Bounty----Simple Brushcetta

It has been a long time since I posted anything in part because I have been out of the country and because I am now an empty nester and alone part of the time and so cooking hasn't been on my favorite list lately.  Coming home to a garden full of produce has peaked that interest once again.  This is a simple version of Brushcetta but a delightful and simple meal.

 A local store carries these "Bollilo Rolls" I buy them instead of a larger loaf of bread.  Then slice them thinly.

 I love fresh tomatoes, there is simply nothing better than biting into a tomato fresh of the vines.

 Lightly brush olive oil on the bread slices and broil until golden brown.

 With fresh Mozzarella cheese, fresh basil leaves (from the garden) and sliced tomato layer on the bread.

Salt and pepper to taste, enjoy.

Cornish Game Hens

2 1 lb. cornish game hens
salt
pepper

2 T. slivered almonds
2 T. finely chopped onion
1/3 c. long grain rice

3 T. butter

1 c. water

1 chicken bouillon cube

1 t. lemon juice

1/2 t. salt

1 3 oz. can chopped mushrooms

Clean game hens and season inside and out with salt and pepper.  In a small saucepan cook almonds, onions, and rice in the butter browning slightly, 5-10 minutes, stirring frequently.

Add water, bouillon, lemon juice and salt.  Bring to boil stirring until bouillon is disolved.  Reduce heat, cover about 20-25 minutes until liquid is absorbed and rice is fluffy.  Stir in the drained mushrooms.

Lightly stuff the birds with the mixture.  Place breast up in shallow baking pan. Brush with melted butter. Cover and roast in 450 oven for 30 minutes.  Uncover and roast 1 hour or until drumsticks twist in the socket easily. Brush the game hens with melted butter in the last 15 minutes of cooking time.

(I like to make extra stuffing and put it under the birds because it is so good!)

Enchiladas Con Pollo (revisited)

  Echiladas Con Pollos


 2 whole chicken breasts
water
½ small onion, chopped
1 bay leaf
8 peppercorns
salt ½ medium onion, chopped
3 T. Parmesan cheese
1 c. Monterey Jack Cheese

Cream Sauce
1 4 oz. can diced green chile's
1 13 oz. can tomatillos, drained or 1¾ can tomatoes, drained
1/4 c. cilantro
3/4 c. whipping cream
1 egg
salt
canola oil, for frying tortillas
8 corn tortillas
grated Cheddar or Monterey jack cheese
guacamole 3-4 radishes, sliced
2 c. shredded lettuce
12 ripe olives
Place chicken breasts in a large pot or Dutch oven. Add water to cover, onion, bay leaf, peppercorns and salt to taste. Bring to a boil; reduce heat. Cover and simmer 45 minutes or until tender. Cool chicken in broth. Drain. Shred chicken, mix with Parmesan cheese and 1 c. Monterey Jack cheese. Add salt if needed. Set aside. In blender or food processor, combine green chiles, tomatillos or tomatoes, cilantro, whipping cream, and egg. Preheat oven to 350. Heat oil in a skillet. With tongs place tortilla in oil 1 at a time, hold 3-5 seconds. Drain over skillet or on paper towels. Place 1/8 of the chicken mixture on each tortilla. Roll tightly and place seam side down in a 10x13 pan. Cover with cream mixture and sprinkle evenly with the Cheddar or Monterey Jack cheese. Bake 20 mins., or until heated through and bubbly. Serve with sour cream, guacamole, garnish with radishes and lettuce

Rhubarb-Pioneer Recipes

 In a recent trip to Southern Utah we stopped in a couple of small towns that my Great Grandfather had helped settle in 1851 and 1855.  For a number of years I had wanted to stop and see what there was to learn about him and his life.  Because he was in each place for a short time and then "called" to go to other places to help with settlements the information was less than I had hoped for. It also was not yet the tourist season so some of the museums were not open yet, I will have to go back.  I did learn some details which only added to my admiration of him.  In one of the town visitor information center they had this little cookbook that combined pioneer and modern day recipes and I couldn't resist yet another cookbook.  On the drive home I read a number of the recipes to

"the gourmet guy" as he drove.  We got quite a kick out of the book, it isn't put together like most books, you have to read very carefully through the recipe because the list of ingredients isn't always accurate or doesn't include key things that you will find in the instructions.

I have also been looking for recipes for Rhubarb, my dad always had a plant, as well as many of my other relatives.  I just used to eat it dipped in sugar and don't remember my mom ever doing anything with it otherwise.  We have also had the plant in our various gardens and "the gourmet guy" makes a mean Rhubarb Pie, my mouth waters at the thought of it! This recipe was found in our new little treasure and so we tried it over the weekend.  It is a keeper. 

Rhubarb Crunch

Crunch:

1 c. flour

3/4 c. oatmeal

1/2 c. melted butter (for the age of the recipe it also called for oleo as a substitute)

1 t. cinnamon

Mix until crumble, add half to  9x9 pan and press evenly.

4 c. rhubarb, cut and placed on top of the crust

Filling:

1 c. white sugar

1 c. brown sugar

2 T. cornstarch

1c. water

1 t. vanilla

Add the sugars, vanilla and water and stir together until the sugars are dissolved, add the cornstarch and stir until smooth.  Bring to a boil and stir until it thickens.  Pour over the rhubarb and cover with the remaining crumble mixture.  Bake in a 350 oven for 1 hour.  Serve warm (we added the ice cream, whipped cream could be used as well.)

Parmesan Chicken (new recipe)

I have actually seen this advertised on television and thought it sounded weird! While on Pinterest I saw this recipe over and over as being so amazing so I thought I would give it a shot.


4 chicken breast, boned and skinless
1/2 c. mayonnaise
1/4 c. Parmesan cheese, shredded
4 tsp. seasoned Italian breadcrumbs

Mix mayonnaise and Parmesan cheese together, spread on top of the chicken and sprinkle the breadcrumbs across the top. Bake at 425 for 20 mins.

Much to my surprise it was very good, the mayonnaise and Parm gave it a really good flavor and the chicken was moist. The only thing I will do differently is pound the chicken a little to give a more even baking time. This is a really simple recipe to add to my collection. I believe this is a Best Foods/Hellman's recipe.

Mock Cheesecake

In college my ward community, in the dorm my freshman year, put together a small cookbook. One of the recipes that I learned to love was a mock cheesecake. I have made it a lot over the years and as I pulled it out the other day I discovered that the print is fading so I wanted to get it on here before I loose it.

Because not all of us like the same toppings we just added our favorite to make it our own favorites.

Caramel and Chocolate

Mock Cheesecake

Filling:

1 12 oz. pkg. Cool Whip

1 8 oz. cream cheese

1/2 c. powdered sugar

Mix cream cheese with the Cool Whip and the powdered sugar, until well blended. Poor into a Graham cracker crust.

Graham Cracker Crust:

1 c. graham crackers, crushed

1/3 c. melted butter

1/3 c. sugar

Combine ingredients and form into a 9 inch pie pan. Pour the filling into the crust and chill. Top with your favorite topping.
The most common cherry pie filling.

Deviled Eggs

Even though our kids are all grown up and out of the house and we don't dye Easter Eggs anymore I still crave them. So before going to one of my daughter's for dinner I decided to make them for a treat.

Deviled Eggs

6 hard boiled eggs, shelled and cut in half lengthwise

3 Tbsp. mayonnaise

1/2 tsp. salt

1/2 tsp. dry mustard

1/4. tsp pepper

Cut eggs in half lengthwise, remove the yolk and mix with the ingredients. Place the mixture in the center of the egg and chill.

Buttermilk Dressing (mix)Shrimp Salad- Mo's Style (a good repeat)

I have talked about Mo's before when I posted my Clam Chowder recipe. It is a place in Newport Oregon that "Gourmet Guy" and I have loved for years and years. In fact it is past time to go there again. Newport is a place we like to go to get away from everyday... there are Mo's in other parts of Oregon but this one, the orginal, is our favorite. Of course the Clam Chowder is the best ever but they have other menu items that we love as well. Because it is on the coast the seafood is fresh and tasty. They make a Shrimp Salad that is very enjoyable with a bowl of chowder and garlic toast. The key is the ranch dressing that they make is simply the best. We were told that they were going to market it but we haven't seen it yet. Here is our version! So simple yet so good.

Green cabbage, cut into small pieces

Fresh salad shrimp, cooked and clean

Ranch Dressing, (Mo's would be the best of course but here is a mix recipe that we like with it.)

Ranch Dressing

1/2 c. buttermilk powder
1/4 t. garlic powder
1 t. onion powder
1 t. dried minced onion
1 t. MSG
1 t. salt
1 T. dried parsley
1/4 t. ground pepper
2 c. mayonnaise
1 c. water

This is a great mix, I have often made it and given as gifts. I have given each of my married daughters a combination of my mixes as a gift to start them off when they are setting up as Newlyweds. One of my friends asked for my Dill Dip mix every year for Christmas.

Quatro Frijoles con Pollo Cantaro--slow cooker

Again I found this recipe and can't give credit for it but I recently tried it and like it. I would add jalapeno peppers to the recipe to give it a little kick. I would also use pork rather than chicken.

1 c. pitted black olives
1 lb. boneless, skinless chicken breast, cubed
1 16 oz. garbanzo beans, rinsed and drained
1 16 oz. can Great Northern or navy beans, rinsed and drained
1 15 oz. can cannellini beans, rinsed and drained
1 16 oz. can red kidney beans, rinsed and drained
2 c. chicken stock, plus extra as needed
1 Tbsp. olive or canola oil
1 c. onion, minced
2 tsp. garlic, minced
1 1/2 tsp. ground cumin
hot sauce to taste
2 c. crushed corn chips
6 oz. Monterey Jack cheese, grated
(small jalapeno seeded and minced finely, optional)

Combine olives, chicken, beans, chilies, and chicken stock in slow cooker. Mix well and set aside. Heat oil in large skillet, over medium heat. Cook onion, garlic, and cumin until onion is soft. Add to the chicken mixture. Cover, cook on low 4-5 hours. check liquid about halfway through, adding more hot broth as needed. Taste and add hot sauce, salt and pepper. Serve in warm bowls and garnish with corn chips and cheese.

A Bounty of Blessings

Over the years I have made large meals for a growing family. Often I would double up on meals and freeze them for use at a later time or to give to someone who might need an extra meal...

As my family began to grow out of the home I have had difficulty in making smaller meals out of habit with my recipes. I started to make mini meals for daughters living in apartments or for my mother-in-law to make sure she was eating well.

This is one of the mini chicken pot pies.
I am officially an "empty nester," oh I hate the thoughts!!!! My gourmet guy is gone a lot so I am often debating what to do for dinner. It just isn't as fun to cook for myself. However, part of my new years resolution was to do a better job eating nutritionally especially when I am alone. I planned out a menu and I checked in the freezer and found a freezer meal. I found myself enjoying the blessing of my own freezer meal. A bounty of blessings that includes one for myself.

Valentine cleaverness from my daughter

My daughter continues to do such fun things for her family. This was for her husband as a breakfast in bed. I couldn't resist posting this to show how fun it is.

Asian Beef with Broccoli (slow cooker)

This is a recipe that I found while I was teaching classes at the Macey's Little Theatre, I have had it on file for a long time and decided to try it. I can't give credit to the magazine I got it from but it is a really easy and tastes really good. (We will add mushrooms in the last 15 mins, as well in the future.)


1 1/2 pounds chuck steak, about 1 1/2 inches thick, sliced into thin strips
1 10.5 oz. condensed beef consomme, undiluted
1/2 c. oyster sauce
2 Tbs. cornstarch
1 bag (16 oz) frresh or frozen broccoli florets
6-8 fresh mushrooms, sliced
Hot cooked rice
Sesame seeds

Place beef in cloe cooker. Pour consomme and oyster sauce over beef. Cover, cook on high for 3 hours. Combine cornstarch and 2 Tbsp. cooking liquid in small bowl. Add to slow cooker, stir well to combine. Cover, cook on high for 15 mins. longer or until thickened. Poke holes in broccoli bag with fork.

Oreo Ice Cream Dessert ----Truly decadent

24 Oreo's-crushed

1 stick butter, melted

1/2 gallon vanilla ice cream

1 bar German sweet chocolate

1 stick butter

2/3 c. sugar

2/3 c. evaporated milk

1 tsp. vanilla

8 0z. cool whip

Put crushed (remove Oreo's (remove the filling from the center) in the bottom of a 9x13 pan. Drizzle 1 stick of melted butter over Oreo's. Refrigerate. Spread vanilla ice cream over the crust. Melt German chocolate, 1 stick of butter, evaporated milk, and sugar. Boil 4 minutes to thicken, stirring constantly so it doesn't scorch. Cool to room temperature. Put on top of ice cream. Put on Cool Whip. Freeze until served.

(My daughter made this for her husbands birthday. She used an Oreo pie crust in place of the
Oreo cookies. This is very rich!)

I have been taking a break from blogging, mostly just in my comfort zone doing the same old things, recipes, but I want to get started again.

But this isn't something I have done, it was Natalie, my daughter, who came up with these cute creations for our holiday meals. She is so creative.

She made these with ice cream cones, dipped in chocolate and then she filled them with "runts," raisins, and nuts for a darling cornucopia. She also took the time to write each family members name on them and then transport them to our home.

The same cones were used to make these edible trees. Dipped in mint sprinkled with colorful gimmes and M&M ornaments. So cute.

Chipotle Shrimp

5 oz Shrimp
Dash of Mrs. Dash Southwest Chipotle Seasoning
Dash of Garlic powder

Grill in a skillet, use water to keep moisture in the pan.
Serve over 
Romaine lettuce
1 Tbsp Feta
Top with
2 Tbsp Mango Peach Salsa
Serve with
1/2 cup Asparagus
1 cup Broccoli
1/2 Cup Strawberries

Meal Nutrition:
Calories: 300
Fat: 5.69g
Protein: 45.43g
Carbs: 17.72g
Fiber: 5.8g

*tip  2 Tbsp Mango Peach Salsa has 25 Calories 5g of carbs and NO fat! It is the perfect alternative for Salad Dressing, it is delicious and good for you!

Southwest Eggs

3/4 cup Egg Whites

1/4 Red Bell Pepper

1 Tbsp Onion

Saute Pepper and Onion in a pan (use water instead of oil or butter to keep moisture) add garlic and Mrs. Dash Southwest Chipotle seasoning.
Top with:

2 Tbsp Mango Peach Salsa (Costco)

2 Tbsp Wholly Guacamole or homemade

Serve with:

1/2 of an Orowheat Sandwich Thin or 1 mini Orowheat Sandwich thin
1 wedge Garlic and Herb Laughing Cow Cheese
1/2 Cup Strawberries

Nutrition (for entire meal):
Calories: 276
Fat: 7.3g (this may look high but 5g come from the guacamole which is a good fat)
Protein: 21.43g
Carbs: 28.6g
Fiber: 6.8g

Pasta Milano

Pasta Milano

4 boneless skinless chicken breasts cut up, or 10-12 large chicken tenders
8 cloves garlic, minced
1 med onion, minced or finely chopped
½ c. sun dried tomatoes (in olive oil)
2 T. butter
1 c. chicken broth
1½ c. parmesan cheese
olive oil
1 T. fresh basil
bow tie pasta
1 c. sliced mushrooms
2 c. cream
2 T. butter
Roasted pine nuts (optional)

Prepare bow tie pasta according to directions on the package. In sauté pan brown chicken in olive oil 3-4 minutes on each side. Remove from pan stir in a small amount of chicken broth to deglaze the pan. Add olive oil and butter and sauté the garlic and onion until transparent, add mushrooms and cook for a couple of minutes more. Add remaining chicken broth and sun dried tomatoes. In separate pan melt butter, add cream, and bring to a boil, add parmesan cheese and melt, mix with the vegetables and add bow tie pasta, chopped basil and roasted pine nuts.

Fish Tacos (Gourmet Guy)

I always like fish tacos, in fact, rarely do I order a traditional taco at a Mexican Restaurant if fish tacos are an option

So the other day, when Lauri and I decided we would have some fish for dinner, I suggested fish tacos and this is what happened.

Coat fillets with Spice Mix and grill until just done.

Mix mayonnaise, onion, Spice Mix and Chipotle Tabasco for sauce.

Grilled fillet ready to break into bite-size pieces and assemble tacos.

Shredded cabbage and chopped oregano.

Begin with two grilled tortillas. . .

add fish. . .

and sauce. . .

and oregano. . .

and finish with shredded cabbage. I added more Chipotle Tabasco sauce to mine for even more flavor. Delicious!! A little Pico would have been a good addition. Enjoy with sides of your choosing.

Fish Tacos

2 Cod fillets (Any ocean whitefish would work - Snapper would be excellent!)
Spice Mix
8 corn tortillas
1/4 c. onion chopped (1/4 inch cubes)
2-3 T. mayonnaise
1-1/2 cup cabbage shredded (we used purple)
1-1/2 T. fresh oregano minced
1 t. Chipotle Tabasco sauce
extra virgin olive oil

Coat fillets with extra virgin olive oil. Apply half of the Spice Mix to both sides of the fillets. Mix mayonnaise, onion, Chipotle Tabasco sauce, and remaining Spice Mix together in bowl to create the taco sauce. Grill fillets until just done, about 2-3 minutes per side - more for thicker fillets. Grill tortillas until warmed through and just beginning to toast - be careful not to dry them out.

Assemble tacos using two tortillas each, breaking fish into bite-sized pieces (1/2 fillet for each taco), place generous portion of sauce over fish, sprinkle with chopped oregano and top with generous portion of cabbage to fill taco.

Serve with spanish rice and corn or your favorite Mexican sides.


Spice Mix

2 t. chili powder
1 t. ground cumin
1/2 t. salt
1/4 t. pepper (preferably fresh ground)

Mix all ingredients together.