Asian Chicken Salad

2 bags coleslaw mix
2 boneless chicken breasts, grilled or boiled

Dressing:
1/4 cup oil
1/4 cup rice vinegar
1 tablespoon soy sauce
1 tablespoon sesame oil
2 tablespoons granular Splenda or equivalent liquid Splenda
pinch of red pepper

Place coleslaw in a large bowl. Whisk all of the dressing ingredients in a measuring cup and toss with the salad to coat. Cut chicken into pieces and add to mixture. Chill about an hour and toss again well.

Makes 6 servings


Per Serving: 218 Calories; 14g Fat; 12g Protein; 12g Carbohydrate; 5g Dietary Fiber; 7g Net Carbs

Red Pepper Relish

4 medium red peppers, diced
3/4 C. sugar
1/2 C. apple cider vinegar
2T cornstarch
1/2 tsp. salt

Simmer for 45 min. and refrigerate fr 2 hours. Serve over softened cream cheese with crackers. Yum!

Pudding Cookies

1 C butter softened
3/4 cup brown sugar
1/4 cup sugar
1 (3.4 oz) package instant vanilla pudding (the big package)
2 eggs @ room temp
1 tsp vanilla
1 tsp baking soda
2-1/4 cups flour
2 cups chocolate chips (or whatever add in you would like)

Preheat oven to 375 F.
Stir together flour and baking soda and set aside.
In a large bowl, cream butter and sugars together.
Add in pudding package and beat until well blended.
Add eggs and vanilla.
Add flour mixture slowly until well incorporated.
Add chocolate chips or whatever add-in you chose.
Roll into 1″ balls and place on greased baking sheet.
Bake at 375 F for 9 min. on a metal pan

Goulash

This is very tasty and freezes well.  Totally a keeper!

Goulash
1lb ground beef/turkey
1 can tomato soup
6 oz can tomato paste
2 cups uncooked elbow macaroni  (I used whole wheat noodles)
2 Tbsp Italian seasoning (more to taste)
1 tsp garlic powder
1 tsp onion powder
1-2 cups shredded cheese (depending on your “cheesiness” preference)

 
1. Brown ground beef/turkey with onion powder and garlic powder.  Drain.
2. Cook noodles according to package, drain
3. In a large bowl, combine soup, tomato paste, Italian seasoning, noodles and ground beef/turkey.  
4. Transfer to a 9x13 and bake at 350 for 30-40 min.

If using as a freezer meal:  Instead of step 4, transfer to 2 ungreased 8X8 freezer baking dishes and top with cheese.  Cover with foil and place in ziploc freezer bag.  Label and freeze. Thaw and bake uncovered at 350 degrees for 30-40 minutes until heated through and melted cheese.

Great Harvest Pumpkin Chocolate Chip Bread

2 1/2 cups white flour
1 cup whole wheat flour
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon nutmeg
1 teaspoon salt
16 oz cooked or canned pumpkin puree (not pie filling)
1 cup oil
4 eggs, beaten lightly
2/3 cup water
3 cups sugar
1 cup semi-sweet chocolate chips

Preheat oven to 350°F degrees . Grease two (9x5 inch) loaf pans or three (8x4 inch) loaf pans.

Mix flours, sugar, baking soda, cinnamon, nutmeg, and salt together in a large bowl; set aside.

Mix pumpkin, oil, eggs, sugar, and 2/3 cup water together and stir into dry ingredients. Stir in chocolate chips. Place batter in prepared pans. Bake for 60 min.

Tomato Basil Parmesan Soup

I know it is the middle of summer but this is seriously one of my favorite soups.... Keep it in mind for fall or winter.  I am sure I have made it for some Harrison gathering.

2 (14 oz) cans diced tomatoes, with juice
1 cup finely diced celery
1 cup finely diced carrots
1 cup finely diced onions
1 tsp dried oregano (or 1 Tbsp fresh oregano)
1 Tbsp dried basil ( or 1/4 c. fresh basil)
4 cups chicken broth
1/2 bay leaf
1/2 c. flour
1 cup Parmesan cheese
1/2 c. butter
2 cups half and half, warmed
1 tsp. salt
1/4 tsp. pepper

1. Add tomatoes, celery, carrots, chicken broth, onions, oregano, basil, and bay leaf to a large slow cooker.
2.  Cover and cook on LOW for 5-7 hours, until flavors are blended and vegetables soft.
3.  About an hour before serving ( I have also done it right before serving and it tastes good) prepare a roux.  Melt butter over low heat in a skillet and add flour.  Stir constantly with a whisk 7 minutes.  Slowly stir in 1 cup hot soup.  Add another 3 cups and stir until smooth.  If you want it not as chunky put in blender or Blendtech to desired smoothness.  I personally like most of the chunks blended out.   Add all back into the slow cooker.
4.  Stir and add Parmesan cheese, warmed half and half, salt and pepper and more basil and oregano if needed.
5.  Cover and cook on LOW for another hour (or just eat :)).

Mexican Hot Chocolate Cupcakes

Mexican Hot Chocolate Cupcakes--Yum!

Ingredients
Pillsbury Dark Chocolate Cake Mix
15-oz can pure pumpkin
3 eggs or 3/4 cup egg beaters (used beaters in recipe calculation)
scant tsp nutmeg
heaping tsp cinnamon
1/2 cup chocolate chips

Nutritional Info

Fat: 3.4g
Carbohydrates: 21.1g
Calories:118.8
Protein: 2.3g

Preheat oven to 350.

In mixing bowl, beat together cake mix, pumpkin, eggs, and spices on low until combined. Scrape down edges, then mix on high for 2 minutes. Stir in chocolate chips.

Scoop into lined cupcake pan, 5/8-3/4 full. Smooth tops of batter (these things puff up a lot and can look lumpy) and bake 12-16 minutes or until inserted knife comes out clean.

Cool 5 minutes in cupcake pan, then cool additional 30 minutes before frosting (we just put some powdered sugar on top).

Frost with chocolate or vanilla buttercream and sprinkle with cinnamon-sugar. Or instead of frosting, dust with powdered sugar.

Number of Servings: 24

Seven Layer Dip

First time making seven layer dip and this recipe was/is so tasty!

2 avocados - peeled, pitted and diced

1 1/2 tablespoons fresh lime juice

1/4 cup chopped fresh cilantro

1/4 cup salsa

garlic salt to taste

ground black pepper to taste

1 (8 ounce) container sour cream

1 (1 ounce) package taco seasoning mix

4 roma (plum) tomatoes, diced

1 bunch green onions, finely chopped

1 (16 ounce) can refried beans

2 cups shredded Mexican-style cheese blend (I just had colby jack and it was fine)

1 (2.25 ounce) can black olives - drained and finely chopped

Directions

1. In a medium bowl, mash the avocados. Mix in lime juice, cilantro, salsa, garlic salt and pepper.
2. In a small bowl, blend the sour cream and taco seasoning.
3. In a 8x8 inch dish or on a large serving platter, spread the refried beans. Top with sour cream mixture. Spread on guacamole. Top with tomatoes, green onions, Mexican-style cheese blend and black olives.               

Adapted from Allrecipes.com

Banana Bread

• 3 whole To 4 Whole Ripe Bananas
• 1-½ cup White Sugar
• ½ cups Butter, Melted
• 3 whole Large Eggs
• 1-½ cup Flour (can use 1/3 to half whole wheat flour)
• 1 teaspoon Baking Soda (heaping)
• ½ teaspoons Salt
• ½ teaspoons Nutmeg
• ½ teaspoons Cinnamon, Heaping
• 4 Tablespoons Sour Cream
• 1-½ teaspoon Vanilla 

Preheat oven to 325º. Spray 2 loaf pans with baking spray (oil + flour)
In a large bowl, add your mushy bananas, white sugar and melted butter. Use a fork to mash them all together. Don’t worry about the banana lumps, it’s all good! Add eggs and mix with a fork to combine. Add all the dry ingredients and mix with a large spoon or spatula to combine (no need to break out the mixer for this one!). Now add your sour cream and vanilla.
Divide mixture between your 2 loaf pans. (It’s ok that it only fills them each 1/2 way up—this loaf will rise! I made the mistake once of putting all the batter in one pan. Total overflow!)
You can top with a little cinnamon sugar combo.
Bake at 325º for about an hour (check after 50 minutes in case your oven runs hot), until a toothpick inserted in center of the loaf comes out clean.

This banana bread is so moist and flavorful, you’ll never look back!

Adapted from Tasty Kitchen

Verde Chicken Mexican Lasagna

1 pound chicken, cooked and shredded
1 (16-ounce) container sour cream
1 (15-ounce) can black beans, drained and rinsed
1 ½ cups green salsa
1 ½ cups frozen corn, thawed and drained
1 teaspoon garlic powder
½ teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt (the next time I make this I may skip the salt...it seemed plenty salty)
1/3 cup chopped cilantro (plus additional for garnishing)
12 soft taco size flour tortillas
1 (8-ounce) package shredded Mexican blend cheese

Preheat oven to 350 degrees.
 
Mix chicken, sour cream, black beans, salsa, corn, cilantro and spices in a large bowl. Taste and adjust seasonings to your preference. Cut tortillas in half with kitchen shears. (I used my pizza cutter) 
In a 9×13 dish, scoop 1/3 of the chicken mixture into bottom of pan. Spread evenly. Place one layer of cut tortillas (about 4 tortillas) on chicken mixture to cover. Top with 1/3 of the amount of shredded cheese. Repeat with chicken mixture, tortillas, shredded cheese two more times. There should be three layers total.
Bake in oven for 20 – 25 minutes or until cheese is bubbly and casserole is warmed through. Serve with sour cream and additional chopped cilantro.

This was the winner of the LDS Living casserole contest...in Ohio, I was in the same ward as this girl's...triplet.  Yes, it's true...I know someone famous.  :) 

Pumpkin Pancakes with Cinnamon Syrup

Ingredients:
1 cup flour
1 1/2 Tbs brown sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground allspice
1/2 tsp ground cinnamon
1/4 tsp salt
3/4 cup milk
1/2 cup pumpkin puree
1 egg
1 Tbs vegetable oil
1 Tbs vinegar

Directions: 
In a bowl, mix together the milk, pumpkin, egg, oil and vinegar. In a separate bowl, combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon and salt. Stir into the pumpkin mixture just enough to combine.

Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Cinnamon Syrup:
1/2 cup white sugar
1/2 cup packed brown sugar
2 Tablespoons all purpose flour
1tsp ground cinnamon
1 tsp. vanilla extract
1 cup water

Stir all ingredients together in a small saucepan. Over medium heat, stir occasionally until boiling. Let it boil for a few minutes while stirring until it thickens. Remove from heat and set aside until needed.

yields 6 pancakes
 

Cinnamon Roll Cake

Cake:
3 c. flour
1/4 tsp.salt
1 c. sugar
4 tsp. baking powder
1 1/2 c. milk
2 eggs
2 tsp. vanilla
1/2 c. butter, melted

Topping:
1 c. butter, softened
1 c. brown sugar
2 Tbsp. flour
1 Tbsp. cinnamon

Mix everything together except for the butter. Slowly stir in the melted butter and pour into a greased 9x13 pan. For the topping, mix all the ingredients together until well combined. Drop evenly over the batter and swirl with a knife. Bake at 350 for 28-32 minutes.

Glaze:
2 c. powdered sugar
5 Tbsp. milk
1 tsp. vanilla

While warm drizzle the glaze over the cake.

Red Velvet Brownies with White Chocolate Buttercream

For the brownies:
3 tbsp unsweetened cocoa powder
1 oz red food coloring (or a scant 2 tbsp)
2 tsp pure vanilla extract, divided
1/2 cup (8 tbsp) unsalted butter, at room temperature
1 1/2 cups granulated sugar
2 large eggs, at room temperature
1 1/4 cups all-purpose flour
1/4 tsp salt


To make the brownies:
Preheat the oven to 350 degrees F.  Butter and flour an 8″x8″ baking pan.
In a small bowl, slowly stir together the cocoa powder, food coloring, and 1 tsp vanilla into a thick paste until no lumps of cocoa remain. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and sugar on medium speed until light and fluffy, about 2 minutes.  Add eggs one at a time, mixing well after each addition, then stir in the remaining 1 tsp of vanilla.  With the mixer off, add in the cocoa mixture, then turn the mixer to medium and beat the two mixtures together until they are one uniform color.  Slowly add in the flour and salt and mix on medium-low speed, just until combined.  Do not overmix.
Remove the bowl from the mixer and stir up the batter with a rubber spatula once or twice just to ensure all of the flour has incorporated from the sides of the bowl and there isn’t anything stuck on the bottom of the bowl.  You’ll want one uniformly colored (red) batter.
Pour the batter into the prepared pan and bake for 30-40 minutes or until a toothpick comes out clean when inserted into the center of the brownies.  Allow brownies to completely cool in the pan on a baking rack, about 45-60 minutes.  Frost brownies in the pan, cut into 12 bars, and serve, or remove the entire batch from the pan to a cutting board, cut into 12 bars, frost, and serve.



For the white chocolate buttercream frosting:
1/2 cup (8 tbsp) unsalted butter, at room temperature
2 1/2 cups powdered sugar
1 tsp pure vanilla extract
4 oz good-quality white chocolate (not chips), melted – I recommend Callebaut
1 – 2 tbsp heavy cream




To make the frosting:
In the bowl of a stand mixer fitted with the paddle attachment, cream butter until soft and fluffy then beat in the vanilla.  With the mixer on low speed, slowly add in powdered sugar 1/2 cup at a time; allow the sugar to mix in before adding the next 1/2 cup. Once all of the sugar has been added, beat on medium speed for 30 seconds and scrape down the sides of the bowl.  Add in the melted white chocolate and beat on medium speed until incorporated.  With the mixer on low, add in heavy cream 1 tbsp at a time and beat at medium speed until the frosting has reached your desired consistency.

*Doubles nicely for 9 x 13 pan
adapted from How Sweet It Is

Healthy German Pancakes

Ingredients:

6 eggs

1 cup milk (you can use skim or low fat milk if you want)

1 cup flour

1/4 tsp salt

Toppings: Powdered sugar, nutella or maple syrup.

Preheat oven to 425. Spray 9 x 13 pan with no-stick cooking spray. Mix eggs, milk, flour and salt just enough to blend. (Do not over mix, batter will be lumpy.) Pour batter in pan.  Bake 15-18 minutes. Remove from oven. Let cool for just a minute or two. Cover with desired toppings.  Enjoy for breakfast, lunch or dinner!

Split Pea Soup with Barley and Ham

1.5 cup dry split green peas

3/4 cup medium pearl barley (not quick-cooking barley)

1 ham steak, diced

1 cup chopped carrots

1.5 cup chopped yellow onion

1.5 cup chopped celery

7 cups water

3 chicken bouillon cubes

1.5 teaspoon garlic powder

3/4 teaspoon salt

3/4 teaspoon black pepper

2 bay leaves

In a medium bowl or liquid measure, combine the water, bouillon cubes and spices and whisk to combine (it's ok if the bouillon cubes don't completely dissolve).

In a medium round slow cooker (about 4-quart), layer peas, barley, ham, carrots, onion and celery. Do not mix. Pour in the water/spices mixture and add the bay leaf to the slow cooker. Don't stir! Cover the slow cooker and cook on high for four hours or on low eight hours, until the peas reach the desired creamy, soft texture. Remove the bay leaf, stir well, and add salt and pepper to taste, if needed. Serve immediately. Upon sitting and/or refrigerating, this soup thickens considerably. Simply add water or chicken broth to thin the soup to the desired consistency before reserving.

adapted from Mel's Kitchen Cafe

Pumpkin Apple Muffins

Ingredients:

2 1/2 cups all-purpose flour 2 cups white sugar 1 tablespoon pumpkin pie spice 1 teaspoon baking soda 1/2 teaspoon salt 2 eggs, lightly beaten 1 cup canned pumpkin puree

1/2 cup vegetable oil 2 cups peeled and grated apples 1/2 cup chocolate chips

Directions:

1.	Preheat oven to 350 degrees F (175 degrees C). Lightly grease 18 muffin cups or use paper liners.
2.	In a large bowl, sift together 2 1/2 cups all-purpose flour, 2 cups sugar, pumpkin pie spice, baking soda and salt. In a separate bowl, mix together eggs, pumpkin and oil. Add pumpkin mixture to flour mixture; stirring just to moisten. Fold in apples. Spoon batter into prepared muffin cups.
3.	Sprinkle cinnamon and sugar on top of muffins.
4.	Bake in preheated oven for 35 to 40 minutes, or until a toothpick inserted into a muffin comes out clean.

The Ultimate Beef Stroganoff

2-3 pounds stew meat (or a 3-pound chuck roast, cubed)

1 teaspoon salt

1/4 teaspoon black pepper

1 medium yellow onion, diced

¼ teaspoon garlic salt

1 tablespoon Worcestershire sauce

1 ½ cups beef broth or stock

1 tablespoon ketchup

1/3 cup flour

6-7 tablespoons apple juice or water

4-8 ounces sliced mushrooms

1/2 cup light or regular sour cream

Place the stew meat, salt, pepper and onion in the slow cooker. Stir to distribute the seasonings and onion. In a small bowl, combine the garlic salt, Worcestershrie sauce, beef broth and ketchup. Pour over the meat. Cook for 7-9 hours on low or 4-5 hours on high. About 30 minutes before serving, combine the flour and apple juice in a small bowl, whisking vigorously to combine well. The roux should be thick but still pourable so add a tablespoon of apple juice or water at a time to thin, if needed. Pour the flour mixture into the slow cooker, whisking quickly to mix in the roux with the stew meat and juices and to avoid lumps. Add the mushrooms and stir. Cook on high for 30 minutes. Stir in ½ cup sour cream right before serving. Serve over pasta, rice or baked potatoes.

*Freezable Meal: The leftovers of the stroganoff can be frozen. I store the leftovers in a freezer-safe container and then thaw in the refrigerator (usually takes about a day) and reheat over medium-low heat in a saucepan on the stove.

from melskitchencafe.com

Ceasar Salad Dressing

1/2 C Good Mayo
2T Lemon Juice
1tsp Dijon Mustard
1tsp Anchovy Paste
1 Minced garlic clove
1/4 C Shredded Parmesan
1/2 tsp black pepper

Serve with more cheese, croutons and chicken