My mom made this for us on Easter. It is now a family favorite.
1/2 cup unsalted butter
1 cup packed brown sugar
2 Tbsp. corn syrup
bread, sliced, to cover butter mixture
5 large eggs
1 1/2 cup half and half (they have fat free half and half)
1 tsp vanilla
1/4 tsp. salt
In a saucepan, melt butter, brown sugar and corn syrup. Pour into a 9 x 13 inch glass baking dish. Arrange bread pieces on top. Beat together eggs, half and half, vanilla and salt. Pour egg mixture over the top of the bread. Cover and chill overnight in the refrigerator. The next morning, bake uncovered at 350 degrees for 35 - 40 minutes.
Monday, April 20, 2009
Thursday, March 12, 2009
Creamy Oatmeal
I love oatmeal and the boys like oatmeal. However they really enjoy the dinosaur egg oatmeal that you buy in a box that has a trillion grams of sugar so I have been trying all different brews of oatmeal to get the one that they will eat and does not have all the sugar. Here it is . . .
1/4 cup dried apricots or craisans
2 cups skim milk
1/3 cup brown sugar
1 cinnamon stick
3 whole cloves
1 tsp vanilla
1/4 tsp kosher salt
1 cup steel-cut Irish oats
2 cups water
Place apricots in a small bowl with hot water to cover, and let stand 5 minutes or until plump. Drain.
Cook milk, next 5 ingredients and 2 cups water in a heavy non aluminum saucepan over medium heat, stirring often, 5 - 6 minutes or until bubbles appear (do not boil). Remove from heat; remove cloves and cinnamon stick (I leave the stick in but remove cloves) and discard
Add 2 cups water and 1 cup of steel cut oats. Simmer for 20 - 35 minutes. Add dried fruit and sprinkle with a little cinnamon.
Serves 3 - 4
1/4 cup dried apricots or craisans
2 cups skim milk
1/3 cup brown sugar
1 cinnamon stick
3 whole cloves
1 tsp vanilla
1/4 tsp kosher salt
1 cup steel-cut Irish oats
2 cups water
Place apricots in a small bowl with hot water to cover, and let stand 5 minutes or until plump. Drain.
Cook milk, next 5 ingredients and 2 cups water in a heavy non aluminum saucepan over medium heat, stirring often, 5 - 6 minutes or until bubbles appear (do not boil). Remove from heat; remove cloves and cinnamon stick (I leave the stick in but remove cloves) and discard
Add 2 cups water and 1 cup of steel cut oats. Simmer for 20 - 35 minutes. Add dried fruit and sprinkle with a little cinnamon.
Serves 3 - 4
Thursday, March 5, 2009
Fruit Dip
I took this last night to Bunco and everyone seemed to enjoy. This is one when I make it people always want the recipe. Good old Lion House cookbook.
Fruit Dip
Block of cream cheese (I use light)
Bottle of marshmellow creme
2 Tbsp orange juice concentrate
1 tsp minced ginger (optional) I like it and use it straight from the bottle!!
Mix it all, chill and serve with fruit.
Fruit Dip
Block of cream cheese (I use light)
Bottle of marshmellow creme
2 Tbsp orange juice concentrate
1 tsp minced ginger (optional) I like it and use it straight from the bottle!!
Mix it all, chill and serve with fruit.
Monday, February 23, 2009
Appetizer Meatballs
I got this recipe from a cute little lady in my old Idaho Falls ward. She would always make them and I would always eat them, all of them.
Appetizer Meatballs
2.5 lb lean hamburger
¾ cup milk
2.5 lb sausage
3 cups bread crumbs
¾ tsp garlic powder
barbeque sauce
1 ½ Tbsp. soy sauce ½
cup grape or currant jelly
1 can water chestnuts, finely chopped
2 Tbsp. spicy mustard
Mix first 7 ingredients and make into small balls. Bake on cookie sheet at 350 for 20 minutes. Drain off excess grease. Cover with favorite barbecue sauce to which you added your jelly and mustard. Simmer on low heat for about 2 hours.
Appetizer Meatballs
2.5 lb lean hamburger
¾ cup milk
2.5 lb sausage
3 cups bread crumbs
¾ tsp garlic powder
barbeque sauce
1 ½ Tbsp. soy sauce ½
cup grape or currant jelly
1 can water chestnuts, finely chopped
2 Tbsp. spicy mustard
Mix first 7 ingredients and make into small balls. Bake on cookie sheet at 350 for 20 minutes. Drain off excess grease. Cover with favorite barbecue sauce to which you added your jelly and mustard. Simmer on low heat for about 2 hours.
Sunday, February 22, 2009
Baked Reuben Braid
Ben made this for me on our second date. We always make this and take a stoll down memory lane.
Baked Reuben Braid
1 loaf Rhodes dough
1/3 cup Bernstein’s light cheese Fantastico Salad dressing
½ lb turkey pastrami, thinly sliced
1 small brick Swiss cheese, sliced
2 cups sauerkraut, well drained
1 egg white, beaten
2 Tbsp caraway seeds
Thaw loaf in refrigerator over night or 5 – 6 hours at room temperature. Allow refrigerated dough o warm to room temperature for 1 hour. On a floured surface, roll dough into a 12 x 18 inch rectangle. Pour dressing down the center of the dough lengthwise. Layer pastrami, then slices of Swiss cheese. Top cheese with sauerkraut. Make cuts from filling to dough edges at 1 ½ inch intervals along sides of filling. Fold bottom end toward filling and finish by stretching last strip and tucking under bottom end. Using both hands, lie onto a cookie sheet coated with non-stick cooking spray. Brush with egg white and sprinkle with caraway seeds. Bake at 350 for about 30 minutes or until browned. Cool slightly before slicing.
Baked Reuben Braid
1 loaf Rhodes dough
1/3 cup Bernstein’s light cheese Fantastico Salad dressing
½ lb turkey pastrami, thinly sliced
1 small brick Swiss cheese, sliced
2 cups sauerkraut, well drained
1 egg white, beaten
2 Tbsp caraway seeds
Thaw loaf in refrigerator over night or 5 – 6 hours at room temperature. Allow refrigerated dough o warm to room temperature for 1 hour. On a floured surface, roll dough into a 12 x 18 inch rectangle. Pour dressing down the center of the dough lengthwise. Layer pastrami, then slices of Swiss cheese. Top cheese with sauerkraut. Make cuts from filling to dough edges at 1 ½ inch intervals along sides of filling. Fold bottom end toward filling and finish by stretching last strip and tucking under bottom end. Using both hands, lie onto a cookie sheet coated with non-stick cooking spray. Brush with egg white and sprinkle with caraway seeds. Bake at 350 for about 30 minutes or until browned. Cool slightly before slicing.
General Tso's
General Tso’s
From: Southern Living
3/4 pound skinned and boned chicken breasts
1 (14 1/2-oz.) can low-sodium fat-free chicken broth
4 tablespoons cornstarch, divided
2 tablespoons brown sugar
1 to 2 Tbsp. hot chili sauce ( I used less than 1 and let Ben add his own, I don't like to spice it up to much or the kids won't eat, however it is better spicy)
1 1/2 tablespoons rice wine or white vinegar
2 cups broccoli florets
2 teaspoons lite sodium soy sauce
3 tablespoons buttery Spread - I like Promise or I Can't believe it is NOT butter
Place chicken breasts between 2 sheets of plastic wrap, and flatten to 1/4-inch thickness, using a rolling pin or flat side of a meat mallet. Thinly slice chicken (I slice while partially frozen).
Whisk together broth, 2 tablespoons cornstarch, hot chili sauce, sugar, and vinegar.
Place broccoli and 2 tablespoons water in a microwave-safe bowl. Cover with plastic wrap; fold back a small edge to allow steam to escape. Microwave at HIGH 1 minute.
Combine chicken and soy sauce in a medium bowl; toss with remaining 2 tablespoons cornstarch to coat.
Melt buttery spread in a 12-inch nonstick skillet over medium-high heat; add chicken, and cook, stirring occasionally, 3 minutes or until done. Transfer chicken to a serving platter; keep warm.
Bring broth mixture to a boil in skillet over high heat, stirring frequently. Reduce heat to low, and simmer, stirring occasionally, 1 minute or until thickened. Add broccoli, and toss to coat. Cook 1 minute or until thoroughly heated. Pour sauce over chicken. Serve immediately.
From: Southern Living
3/4 pound skinned and boned chicken breasts
1 (14 1/2-oz.) can low-sodium fat-free chicken broth
4 tablespoons cornstarch, divided
2 tablespoons brown sugar
1 to 2 Tbsp. hot chili sauce ( I used less than 1 and let Ben add his own, I don't like to spice it up to much or the kids won't eat, however it is better spicy)
1 1/2 tablespoons rice wine or white vinegar
2 cups broccoli florets
2 teaspoons lite sodium soy sauce
3 tablespoons buttery Spread - I like Promise or I Can't believe it is NOT butter
Place chicken breasts between 2 sheets of plastic wrap, and flatten to 1/4-inch thickness, using a rolling pin or flat side of a meat mallet. Thinly slice chicken (I slice while partially frozen).
Whisk together broth, 2 tablespoons cornstarch, hot chili sauce, sugar, and vinegar.
Place broccoli and 2 tablespoons water in a microwave-safe bowl. Cover with plastic wrap; fold back a small edge to allow steam to escape. Microwave at HIGH 1 minute.
Combine chicken and soy sauce in a medium bowl; toss with remaining 2 tablespoons cornstarch to coat.
Melt buttery spread in a 12-inch nonstick skillet over medium-high heat; add chicken, and cook, stirring occasionally, 3 minutes or until done. Transfer chicken to a serving platter; keep warm.
Bring broth mixture to a boil in skillet over high heat, stirring frequently. Reduce heat to low, and simmer, stirring occasionally, 1 minute or until thickened. Add broccoli, and toss to coat. Cook 1 minute or until thoroughly heated. Pour sauce over chicken. Serve immediately.
Clam Dip
This is a family favorite. My mom always use to make this growing up. I use onion powder so it isn't so salty (you know that high blood pressure thing always gets in the way)...
Clam Dip
1 can minced clams
1 cream cheese, softened
½ tsp Worcestershire sauce
dash of onion salt
dash of garlic salt
Soften cream cheese, with a fork gradually adding juice from clams until creamy and smooth. Add clams, salt, Worcestershire. If thinner consistency is desired add more clam juice.
Clam Dip
1 can minced clams
1 cream cheese, softened
½ tsp Worcestershire sauce
dash of onion salt
dash of garlic salt
Soften cream cheese, with a fork gradually adding juice from clams until creamy and smooth. Add clams, salt, Worcestershire. If thinner consistency is desired add more clam juice.
Friday, February 13, 2009
Lemon Spinach Chicken
1 (10 oz) package FRESH spinach
1/2 cup all purpose flour
3/4 tsp salt
1/2 tsp freshly ground pepper
3 - 4 medium sized chicken breasts (place chicken in plastic wrap and thin out the breasts)
2 Tbsp. butter ( I love the Smart Balance spread in the tupperware for stuff like this)
1/2 cup chicken broth
1/4 cup dry white wine
1 tsp lemon zest
2 Tbsp fresh lemon juice
2 garlic cloves, minced
Garnish: grape tomato halves
1. Cook spinach in a lightly greased large non stick skillet over medium high heat, stirring often, 2 minutes or until wilted. Transfer spinach to a bowl
2. Combine flour, salt, and pepper in a shallow dish; dredge chicken in flour mixture
3. Melt butter in skillet; add chicken and cook 4 - 5 minutes on each side or until golden and done. Remove chicken from skillet, reserving drippings in skillet.
4. Add chicken broth adn next 4 ingredients to skillet, and bring to a boil, stirring to loosen particles from bottom of skillet. Cook, stirring occasionally. 2 minutes or until reduced by half. Stir in spinach, and cook 1 minute or until thoroughly heated. Serve chicken over spinach mixture. Garnish with tomato halves. If you are looking for some carbs add home made mashed potatoes to the pile.
1/2 cup all purpose flour
3/4 tsp salt
1/2 tsp freshly ground pepper
3 - 4 medium sized chicken breasts (place chicken in plastic wrap and thin out the breasts)
2 Tbsp. butter ( I love the Smart Balance spread in the tupperware for stuff like this)
1/2 cup chicken broth
1/4 cup dry white wine
1 tsp lemon zest
2 Tbsp fresh lemon juice
2 garlic cloves, minced
Garnish: grape tomato halves
1. Cook spinach in a lightly greased large non stick skillet over medium high heat, stirring often, 2 minutes or until wilted. Transfer spinach to a bowl
2. Combine flour, salt, and pepper in a shallow dish; dredge chicken in flour mixture
3. Melt butter in skillet; add chicken and cook 4 - 5 minutes on each side or until golden and done. Remove chicken from skillet, reserving drippings in skillet.
4. Add chicken broth adn next 4 ingredients to skillet, and bring to a boil, stirring to loosen particles from bottom of skillet. Cook, stirring occasionally. 2 minutes or until reduced by half. Stir in spinach, and cook 1 minute or until thoroughly heated. Serve chicken over spinach mixture. Garnish with tomato halves. If you are looking for some carbs add home made mashed potatoes to the pile.
Thursday, February 12, 2009
Cukes and Onions
A great side dish!
CUKES AND ONIONS
5 cucumbers, peeled and sliced very thin.
2 3/4 cups water
2 1/4 cups apple cider vinegar
1 cup sugar
1 tsp salt
1/4 tsp pepper
2 bunches green onions, sliced thin
Mix all together, refrigerate and marinate 6 - 8 hours before serving. Recipe needs to be fiddled with sometimes - more sugar, salt, pepper, etc. Can half the recipe if you want.
CUKES AND ONIONS
5 cucumbers, peeled and sliced very thin.
2 3/4 cups water
2 1/4 cups apple cider vinegar
1 cup sugar
1 tsp salt
1/4 tsp pepper
2 bunches green onions, sliced thin
Mix all together, refrigerate and marinate 6 - 8 hours before serving. Recipe needs to be fiddled with sometimes - more sugar, salt, pepper, etc. Can half the recipe if you want.
Wednesday, February 11, 2009
Hobo Hamburgers/Tin Foil Dinners at Home
I saw another recipe of this on an old friends blog and it reminded me of one that we use to always cook. Paula Deans recipe. This is a great recipe and easy clean up. We had Adam make this the other night to help pass off a scouting project.
Hobo Hamburgers or Tin Foil Dinners at Home
1.5 lbs extra lean ground beef or turkey breast
1 cup cracker crumbs
1 egg, beaten
1/4 cup lemon juice
1 cup grated cheese
Salt
Pepper
Garlic Powder
In a large bowl combine ground beef, cracker crumbs, eggs, lemon juice, cheese, and seasonings. Mix well, with fingers. Shape into patties. It also works just using a good old frozen hamburger or turkey patty with seasonings on it.
Use GOOD tinfoil (don't use no name brand crap, it will be a mess). Tear off large sections of tinfoil. Spray with olive oil (this helps so it won't stick or you could put Tbsp. of butter on top of your creations., it is up to you) (you could use PAM, I don't because PAM in bad for you). Butter tastes better but will eventually kill you or take residence on your butt. Place each patty on greased up tin foil.
4 medium potatoes, sliced thin
1 large onion, sliced thin
4 carrots peeled and cut into strips
4 slices of bacon ( I like Costco's low sodium bacon)
On each patty place potato slices, onion, and carrots. Slice bacon in 1/2 and place both slices on top. Seal aluminum foil tightly and place on cookie sheet. Bake 350 for 30-45 minutes.
Hobo Hamburgers or Tin Foil Dinners at Home
1.5 lbs extra lean ground beef or turkey breast
1 cup cracker crumbs
1 egg, beaten
1/4 cup lemon juice
1 cup grated cheese
Salt
Pepper
Garlic Powder
In a large bowl combine ground beef, cracker crumbs, eggs, lemon juice, cheese, and seasonings. Mix well, with fingers. Shape into patties. It also works just using a good old frozen hamburger or turkey patty with seasonings on it.
Use GOOD tinfoil (don't use no name brand crap, it will be a mess). Tear off large sections of tinfoil. Spray with olive oil (this helps so it won't stick or you could put Tbsp. of butter on top of your creations., it is up to you) (you could use PAM, I don't because PAM in bad for you). Butter tastes better but will eventually kill you or take residence on your butt. Place each patty on greased up tin foil.
4 medium potatoes, sliced thin
1 large onion, sliced thin
4 carrots peeled and cut into strips
4 slices of bacon ( I like Costco's low sodium bacon)
On each patty place potato slices, onion, and carrots. Slice bacon in 1/2 and place both slices on top. Seal aluminum foil tightly and place on cookie sheet. Bake 350 for 30-45 minutes.
BBQ Chicken Pizza
Thanks Auntie Em for the 411 on this!! This is in my ALL TIME favorite recipe book "FAVORITES" - Make a Wish Foundation of Utah!!
BBQ Chicken Pizza
1 pizza crust (homemade or Boboli)
3 boneless,skinless chicken breasts
1 1/3 cup barbecue sauce, divided
6 ounces provolone cheese, grated
6 ounces Goude cheese, grated
1/4 red onion, thinly sliced
1/4 cup chopped fresh cilantro
In a large ziploc bag, combine chicken and 2/3 cup of the barbecue sauce. Marinate in fridge for 4 hours or overnight.
To cook, place chicken and marinade in small baking dish and bake for 30 minutes at 325 degreees. Let chicken cool, then slice into thin pieces. Or I just put chicken and barbecue sauce in crock pot for a couple hours on high.
Sprinkle half of the grated cheese over crust. Spoon 2/3 cup barbecue sauce over cheese; cover with chicken and onion. Sprinkle on remaining cheese. Bake for 10 - 12 minutes at 450. Sprinkle with cilantro and serve. Makes 1 12 inch pizza.
BBQ Chicken Pizza
1 pizza crust (homemade or Boboli)
3 boneless,skinless chicken breasts
1 1/3 cup barbecue sauce, divided
6 ounces provolone cheese, grated
6 ounces Goude cheese, grated
1/4 red onion, thinly sliced
1/4 cup chopped fresh cilantro
In a large ziploc bag, combine chicken and 2/3 cup of the barbecue sauce. Marinate in fridge for 4 hours or overnight.
To cook, place chicken and marinade in small baking dish and bake for 30 minutes at 325 degreees. Let chicken cool, then slice into thin pieces. Or I just put chicken and barbecue sauce in crock pot for a couple hours on high.
Sprinkle half of the grated cheese over crust. Spoon 2/3 cup barbecue sauce over cheese; cover with chicken and onion. Sprinkle on remaining cheese. Bake for 10 - 12 minutes at 450. Sprinkle with cilantro and serve. Makes 1 12 inch pizza.
Thursday, January 29, 2009
Christmas Crack !!
I got this recipe from a good friend in Idaho Falls. I crave it at the weirdest times. Here you go Amanda, enjoy!. I renamed it to Christmas Crack, instead of Chex mix because I swear the same thing in crack that is so addictive must be in this.
3/4 large box Golden Grahams
3/4 large box Rice Chex
1 cup slivered almonds (or more)
2 cubes butter
1 cup sugar
1 cup light Karo Syrup
Melt butter over medium heat then add karo syrup and sugar. Bring to a boil and boil for 2 minutes, stirring constantly and scraping down the sides of the pan the entire time. Pour cereal in same pan. I eye it and keep adding cereal until everything is coated. I definately use WELL OVER half the box. You could add coconut (shredded), I am not the biggest coconut fan.
3/4 large box Golden Grahams
3/4 large box Rice Chex
1 cup slivered almonds (or more)
2 cubes butter
1 cup sugar
1 cup light Karo Syrup
Melt butter over medium heat then add karo syrup and sugar. Bring to a boil and boil for 2 minutes, stirring constantly and scraping down the sides of the pan the entire time. Pour cereal in same pan. I eye it and keep adding cereal until everything is coated. I definately use WELL OVER half the box. You could add coconut (shredded), I am not the biggest coconut fan.
Tuesday, January 27, 2009
Fajitas
We love fajitas. The boys will even eat them, which means we have them a couple of times a month. I have always used the fajita season found in the seasoning packet aisle of the grocery store. HOWEVER, the sodium in the packets could cause a heart attack while eating. OUCH!!
Again Best Bites came through. We have used this for several months now and it is a keeper.
Fajitas
1/4 C fresh lime juice (don't use fake)
1/3 C water
2 T vegetable oil
2 cloves garlic, pressed or finely minced
3 t vinegar
2 t soy sauce
1/2 t liquid smoke (Do not go without this, the secret recipe)
1 t salt
1/2 t chili powder
1/2 t cayenne pepper
1/4 t ground black pepper
1/4 t onion powder
Boneless skinless chickn breasts or you could use steak (about 3 breasts) - pound and cut into thin strips (easiest to do if somewhat frozen)
3 bell peppers (red, yellow and orange are my favorite - I don't LOVE green peppers) - cut into strips
1 onion - white is my favorite
Mix all that stuff up and place in a zip-lock bag, I always double the recipe. Before you put the meat in, reserve a little marinade to use when cooking. Then toss in the chicken or steak, and bell peppers and onions. Marinade for at least 4 hours, but longer if possible. Use the reserved marinade as you cook.
I double the marinade and add an extra pepper and chicken breast. Two reasons, so that I don't have to marinade the peppers and onions in the same bag as chicken and so that I have left overs. Something about raw chicken and veggies marinating together that I just can't do.
Stir fry the veggies (beware your house will smell for a couple of days). Set aside while you stir fry the chicken and then combine.
We love the Costco tortillas. Put fajita mix on tortilla with low fat sour cream, and a sprinkle of low fat mexican cheese. Even better the next day!
Again Best Bites came through. We have used this for several months now and it is a keeper.
Fajitas
1/4 C fresh lime juice (don't use fake)
1/3 C water
2 T vegetable oil
2 cloves garlic, pressed or finely minced
3 t vinegar
2 t soy sauce
1/2 t liquid smoke (Do not go without this, the secret recipe)
1 t salt
1/2 t chili powder
1/2 t cayenne pepper
1/4 t ground black pepper
1/4 t onion powder
Boneless skinless chickn breasts or you could use steak (about 3 breasts) - pound and cut into thin strips (easiest to do if somewhat frozen)
3 bell peppers (red, yellow and orange are my favorite - I don't LOVE green peppers) - cut into strips
1 onion - white is my favorite
Mix all that stuff up and place in a zip-lock bag, I always double the recipe. Before you put the meat in, reserve a little marinade to use when cooking. Then toss in the chicken or steak, and bell peppers and onions. Marinade for at least 4 hours, but longer if possible. Use the reserved marinade as you cook.
I double the marinade and add an extra pepper and chicken breast. Two reasons, so that I don't have to marinade the peppers and onions in the same bag as chicken and so that I have left overs. Something about raw chicken and veggies marinating together that I just can't do.
Stir fry the veggies (beware your house will smell for a couple of days). Set aside while you stir fry the chicken and then combine.
We love the Costco tortillas. Put fajita mix on tortilla with low fat sour cream, and a sprinkle of low fat mexican cheese. Even better the next day!
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