oven roasted potatoes

Oven Roasted Potatoes

2 lbs. small unpeeled red potatoes, cut into wedges
2-3 T olive or vegetable oil
2 garlic cloves, minced
1 T chopped fresh rosemary or 1 t dried rosemary, crushed
1/2 t salt
1/4 t pepper

Place potatoes in an ungreased 9x13 inch baking pan. Drizzle with oil. Sprinkle with garlic, rosemary, salt and pepper; toss gently to coat. Bake, uncovered, at 450 degrees for 20-30 minutes or until potatoes are golden brown and tender when pierced with a fork. Yield: 6-8 servings.
* I almost always use more oil than it calls for and for me, it takes a little longer to cook. So just keep checking it. :)

Frog Eye Fruit Salad

Sounds gross, I know, but it was always one of my favorites growing up! Fluffy, fruity, and a fun texture!

Frog Eye Fruit Salad

1 C sugar
2 T flour
1/2 t salt
1/4 C pineapple juice
3 egg yolks
1 box acini de pepe pasta
2 pkg (8 oz) Cool Whip
2 cans (20 oz) crushed pineapple (drained; use some of reserved juice as listed above)
4 small cans mandarin oranges (drained)
mini marshmallows
marachino cherries, cut in halves
sliced bananas

Combine first 5 ingredients into a pot and cook until thick. Let cool. In the meantime, cook your pasta according to box directions. When done, drain the pasta and add to your already cooked mixture. Add Cool Whip and crushed pineapple and mix well. Add mandarin oranges, marshmallows, cherries and bananas to your salad.

Mexican Lasagna

I forgot! I made this meal for the first time last week and I thought it was great! I didn't follow the recipe 100 %, mostly in that I didn't use as many green chiles. Thanks to the people at Little Birdie Secrets for sharing. The recipe is for Mexican Lasagna and you can find it on their site here: http://littlebirdiesecrets.blogspot.com/2008/11/mexican-lasagna.html

Buttermilk Pie

A Bradshaw family favorite!

Buttermilk Pie

1 9 inch pie crust unbaked
1/2 C butter
2 C sugar
3 T flour +1 T cornstarch (or more, but I have never needed to add more)
3 eggs
1 C buttermilk
1 t vanilla

Cream butter and sugar. Add remaining ingredients one at a time. Pour into pie crust and bake at 350 degrees for 1 hour.

It is a little like custard. Make sure to test it to see if it is done. A knife inserted in the middle should come out pretty clean. I always refrigerate the leftovers.

Mashed potatoes

As Thanksgiving approaches, I think I will start posting some traditional Thanksgiving foods, my favorite ways, of course. I have never tried these potatoes with gravy, they taste so great all on their own!

Dilly Mashed Potatoes

6 medium russet potatoes, peeled and cubed
1/2 C milk
1 C (8 oz) sour cream
2 T minced fresh dill or 2 t dill wees
1 T dried minced onion
3/4 t season salt

In a saucepan, cover potatoes with water. Cover and bring to a boil; cook for 20-25 minites or until very tender. Drain well; mash with milk. Stir in remaining ingredients. Yield: 6-8 servings.

(The Complete Guide to Country Cooking, p. 282)

Never would have thought I would be posting a fish recipe...

(too bad I don't take the time to learn about my camera so I could take better pictures) :)


Anyone that knows me knows that I am not a huge fish fan. In recent years, however, I have grown to like it more. Well, Joe brought home some tilapia the other day and we stumbled across this recipe in a newspaper. The verdict... we loved it! It was tender and had just the right amount of flavor, and not too fishy! Here it is...

Lemon Rosemary Tilapia

4 (6 oz) tilapia fillets
1 lemon, thinly sliced
2 t dried rosemary (we used more), or 2 T chopped fresh rosemary
2 T olive oil
1 clove garlic, chopped
salt and pepper to taste

Set oven to 450 degrees. Place each tillapia fillet in the middle of a 12" square of aluminum foil. Sprinkle on the garlic and rosemary. Top each fillet with about 1/2 t olive oil. Add salt and pepper to taste and top with lemon slices. Fold over aluminum foil and seal. (We placed our four pouches on a cookie sheet.) Bake at 450 degrees for 15 minutes.

*Recipe not word for word but taken from the newspaper food & dining section

P.S. I just want you to know that, yes, after taking the picture I did notice that it looks like we missed peeling one of the stickers off of the lemon. Oops! Joe insisted that he thought he had them all...oh well!

Ghost cookies

I have seen these cute little ghost cookies all over the internet. Just melt white candy bark (we used 1/2 pkg to coat 1 whole pkg of cookies) in microwave stirring every 30 seconds. Dip cookies in the coating and place on wax paper to set up. Add mini chocolate chips for the eyes. Very fun for the kiddos!

Chicken Alfredo

I got this recipe out of the last Healthy Cooking magazine. I wanted to try it since it was made from scratch ingredients. I changed it a little by using less garlic, but if you like garlic, I say go for it all! It was delicious! The only problem was that we did 1 1/2 x's the recipe and it made way too much for us and our company. We ate it for another 2 days after that!

Makeover Chicken Fettuccine Alfredo

1 pkg (16 oz) fettucine
1 1/2 pounds boneless skinless chicken breasts, cut into 1 inch cubes
1 T Italian seasoning
6 garlic cloves, minced, divided
3 T reduced fat butter, divided
1/2 lb. sliced fresh mushrooms
1 medium onion, chopped
1/3 C all-purpose flour
1 1/2 t salt
1/4 teaspoon pepper
3 C fat free milk
1 C half and half cream
1 1/2 C (6 oz) shredded reduced fat Colby Monterey Jack cheese
3 plum tomatoes, chopped
1/2 C reduced fat sour cream
1/4 C plus 3 T shredded Parmesan cheesee, divided

1. Cook fettucine according to package directions. Meanwhile, in a large skillet over medium heat, cook the chicken, Italian seasoning and 2 garlic cloves in 1 T butter until chicken is no longer pink; remove and keep warm.

2. In the same skillet, saute mushrooms and onion in remaining butter until tender. Add remaining garlic; saute 1-2 minutes longer. Stir in the flour, salt and pepper until blended; gradually add milk and cream.

3. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Add the Colby-Monterey Jack cheese, tomatoes, sour cream, 1/4 C Parmesan and reserved chicken; cook and stir until heated through.

4. Drain fettucine; serve with sauce. Sprinkle each serving with 1 t of remaining Parmesan cheese.

It was a Philly night...philly cheesesteaks, that is!

Seriously a great meal for when you are craving some meat!

Philly Cheese Steaks

thinly sliced beef (this time we used beef that was already pre-cut for stir fry...worked great)
1 red bell pepper

1 green bell pepper
1 onion

handful or two of mushrooms, chopped
provolone cheese
garlic pepper

salt

Cut up bell peppers and onions into thin slices. Chop up mushrooms into slices or large dices. With olive oil saute them together until tender, adding salt and garlic pepper to spice. Remove from pan. Cook your meat until nearly done and then add in the veggies. You can always test it if it needs more spices too. Once this is done, open up french rolls on a cookie sheet but try not to separate completely and broil until toasted. We then take it out, add the meat and veggie mix and top with the provolone cheese and put it back in the broiler to melt the cheese. Take it out, add a little A1 (if you like it) and smear some good ole mayonnaise in the bread...mmmm.

Basic Baking Mix and Pancakes recipes

Homemade pancake mix...I have been thinking about doing this for a while, so I am giving myself a deadline: this weekend. I love this stuff! It has been a while since I have made it and I just need a little kick in the pants to get it done so I can enjoy all the yummy goodness! Make sure you grab a big bowl because the basic baking mix makes 13 cups.

Basic Baking Mix

9 C all purpose flour
1/3 C baking powder
1 C plus 2 T instant or non-instant milk powder
4 t salt
1 3/4 C shortening

Combine flour, baking powder, milk powder and salt, stir to mix well. Cut in shortening with two knives or work with fingers until mixture resembles coarse crumbs. Store at room temperature in a tightly covered container for 4-6 months or in the freezer up to 1 year. Stir lightly before measuring. Do not pack down in measuring cup. Makes 13 cups.

Busy Morning Pancakes & Waffles

1 t sugar (I confess, I use about 1/4 cup to get it to taste right)
2 C basic baking mix
1 egg, beaten
1 C water or milk

Stir sugar into Basic Baking Mix. Stir egg into water or milk then stir into sugar and Basic Baking Mix until moistened. Batter will be lumpy. Cook as usual. We like to use reall butter when cooking them. They are so light and fluffy, you will not want to go back to the package mix from the store!

Candy Cookie Cups

I can't believe I forgot about these for so long! They are seriously some of my favorite treats and so easy to make! Taken from a magazine from somewhere, recipe by Sarah Vasques.

Candy Cookie Cups

1/2 C finely chopped macadamia nuts
1 pkg (18 oz) individually portioned refrigerated white chip macadamia nut cookie dough
24 miniature peanut butter cups

Sprinkle macadamia nuts into 24 greased miniature muffin cups, 1 teaspoon in each. Cut each portion of cookie dough in half; place each half in a muffin cup. Bake at 325 degrees for 11-13 minutes or until golden brown. Immediately place a peanut butter cup into each cookie; press down gently. Cool completely before removing from pans to wire racks. Yield: 2 dozen.

tomato soup

I got this recipe on my mission from a sweet couple, the Ranieris'. They said it can be used as is, or be used as a base for making Chopino soup. Anyway, it makes a great tomato soup! The butter and onions makes it sweet and yummy. It will cool off here someday so we can start enjoying some good soups!

Tomato Soup

1/2-1 medium onion, chopped
2 T butter
2 cans diced tomatoes, undrained
2 cans condensed tomato soup
1 1/2 C milk, heated
1 t sugar
1/2 t dried basil
1/4 t garlic powder

In a saucepan, sautee onion in butter until tender. Stir in tomatoes, soup, milk, sugar, basil and garlic powder. Bring to a boil. Reduce heat. Cover and simmer for 10 minutes. Serve.

Cobbler

This may be called a "holiday" dish but we like it any time of year! Enjoy it with ice cream because it is sweet and rich.

Holiday Cranberry Cobbler
(Helen Weissinger, Taste of Home's Treasury of Christmas Recipes)

1 can (21 oz) peach pie filling
1 can (16 oz) whole berry cranberry sauce
1 pkg yellow cake mix
1 t ground cinnamon
1/4 t ground nutmeg
1 C cold butter
1 C chopped nuts

Combine pie filling and cranberry sauce. Spread in an ungreased 9x13 in. baking dish. In a bowl, combine dry cake mix, cinnamon and nutmeg; cut in butter untill crumbly. Stir in nuts; sprinkle over fruit. Bake at 350 degrees for 35-40 minutes or until a toothpick inserted near the center of cake comes out clean. Serve warm with vanilla ice cream. Yields: 12-15 servings.

warning

Last night while I was making Parmesan Chicken I noticed that Accent is MSG! Whoops! I know some people are allergic to this so I had to put out a warning.

secret to a great burger

Here are how we like our hamburgers...flavorful and juicy! Our favorite way to prepare them is by adding in some softened butter and sprinkle on some ranch packet seasoning while you are making the patty. They turn our so great and not dry inside like if you were going to cook them as is. Aren't all great things made with real butter?

Pork chops--How do you like yours?

I have, for the most part, left the pork chop cooking to my hubby because I know he does it well (and he doesn't mind it, I might add). Lately, I have taken it on to be a better pork chop cooker myself and last night they turned out great! Yay! I used thyme, garlic pepper, season salt and I can't remember if there was another spice in there. Anyway, it got me to thinking...how does everyone else like to spice their pork chops (or other meats too)? Last week for our pork chops we used garam masala, cinnamon, and a little nutmeg...sooo tasty too. If you would like, leave a comment and share your favorite way (dry spices or otherwise). Thanks!

Still unpacking...but hope to get settled in and try some new delicious foods soon!

I have a new favorite chicken recipe...

We tried an awesome recipe last night that I got from the recipe exchange--Parmesan Chicken from Natalie Perry. In the words of my hubby, "Oh wow. This is some of the best chicken I've ever had!" We loved it! Even Joshua and Noah liked it a lot. These would be a picture to show you but I was having some technical difficulties with the camera...typical! :) So here it is, with some of my notes at the end.

Parmesan Chicken

3 sleeves Ritz crackers (crushed)
2 t onion salt
1 t garlic salt
1 t Accent (MSG) *I haven't tried substituting for this yet but would really like to
1/3 C Parmesan cheese (I use a bit more)

Mix above ingredients. Dip chicken breasts in sour cream, then dip in crumb mixture. Place chicken on cookie sheet at 350 degrees for 30 minutes. 10 minutes before the chicken is cooked, melt 1/4 C butter and drizzle over chicken.

*Okay, so here is what I did and my observations. I was a dufus and accidentally bought tenders instead of breasts and it worked just fine only I cooked it for 20 minutes, then drizzled the butter on, and cooked another five minutes. So tender and delicious! I add this just in case anyone would like to try it with the tenders, otherwise, I am sure Natalie's directions are superb. Just so you know, this makes a lot of crumbs and could be used to coat tons of chicken breasts. The only thing that went a little wrong (besides me buying the wrong meat) is that it stuck a little to the pan.
This meal is sooo yummy and rich. I love that there is no egg involved in the dipping process. This is a must try!

Hawaiian Wedding Cake

We are deep in the midst of packing so I thought I would add a recipe before they are all packed away. I love this cake! Joe is not a huge fan of it because of the pineapple (and he despises anything that resembles pina colada taste or smell), but I love it. It is very moist and has such a nice and light taste. It is an old family recipe...

Hawaiian Wedding Cake

1 yellow cake mix
1 medium can crushed pineapple (do NOT drain)
1 small pkg. instant vanilla pudding
1 small (3 oz) cream cheese (softened)
milk
Cool Whip

Bake cake in a 9x13 in. pan and let cool. Poke holes over surface of cake with a fork. Spread with the pineapple (juice and all). Mix pudding powder and cream cheese and thin slightly with milk. Spread mixture over the cake and top with a layer of Cool Whip. Enjoy!

recipe exchange

I am so excited! Our Relief Society is doing a recipe exchange tomorrow, so I will soon have many new things to try and to share with you.
If anyone would ever like for me to post a recipe of yours, please send it my way and we can add it to the blog for all to enjoy! :)

Chili Con Carne

Here is my favorite chili! It has just a tinge of heat and the right amount of spice. Serve it up with some cornbread and you have a delicious meal!

Chili Con Carne

1 lb. ground beef
2 C undrained kidney beans
chopped onion
1 stalk chopped celery
1 lb. can stewed tomatoes
1 (8 oz.) can tomato sauce
2 t chili powder
1 t salt
pepper

Brown the beef, onion, and celery together. Once cooked, drain off any fat. Add all ingredients except for the beans and mix well. Cover and simmer for 30-45 minutes. Add beans and heat through.

Zucchini Quiche

Okay, so my hubby has packed a lot of my recipes, but I managed to find another favorite of ours. (Recipe is from Karen Howard, taken from a Quick Cooking magazine, I believe)

Zucchini Quiche

4 C thinly sliced zucchini
1 large onion thinly sliced
3 T butter
2 eggs
2 t dried parsley flakes
1/2 t salt
1/2 t each garlic powder, dried basil, and oregano
2 C shredded mozzarella cheese
2 t prepared mustard
1 (9 inch) pastry shell

In a large skillet, sute the zucchimi and onion in butter until tender; drain. In a large bowl, whisk the eggs, parsley, salt, garlic powder, basil, oregano and pepper. Stir in cheese and zucchini mixture. Spread mustard over pastry shell; add egg mixture.
Cover and freeze for up to 2 months (I haven't tried freezing them yet, we always cook and eat immediately). Or bake, uncovered, at 400 degrees for 35-40 minutes or until a knife inserted near the center comes out clean and crust is golden brown (cover loosely with foil after 25 minutes if needed to prevent overbrowning). Let stand 5 minutes before cutting.

To use frozen quiche: Thaw in the refrigerator. Bake, uncovered, at 400 degrees for 50-55 minutes. Cover loosely with foil after 35 minutes to prevent overbrowning. Cook until a knife inserted in the center comes out clean and crust is golden brown.

Thank you Paula Deen!

Thank you Paula Deen! I tried her Hurry Up Chicken Pot Pie and it was great! I got her recipe off her website: http://www.pauladeen.com/recipe_view/289 . I wanted to take a picture of mine but didn't think about it until I was staring at a half eaten pot pie (didn't think that it would be very pleasing to the eye :) ), so check out Paula's instead. Here it is on the blog, and some notes about things I added.


Hurry Up Chicken Pot Pie
Ingredients:
2 cup chopped cooked chicken breast
2 hard-boiled eggs, sliced
1/2 cup thinly sliced carrots
1/2 cup frozen green peas
1 (10 3/4-ounce) can cream of chicken soup
Salt and pepper, optional
1 1/2 cup instant biscuit mix
1 cup milk
1 stick melted butter
1 cup chicken broth

Directions:
Preheat oven to 350 degrees F.
In a greased 2-quart casserole, layer the chicken, eggs, carrots, and peas. Mix the soup, chicken broth, and season with salt and pepper, if desired. Pour over the layers. Stir together the biscuit mix and milk, and pour this over the casserole. Drizzle butter over the topping. Bake until the topping is golden brown, 30 to 40 minutes.
Yield: 4-6 servings

**I cooked mine longer than 40 minutes because the biscuit part wasn't done all the way. It should be dond when the middle starts to brown. I also used food storage dehydrated carrots, rehydrated them, and it worked great. I also added about 2 t onion flakes into the soup mix because I love onion and think it adds great flavor.

Let me know if you try it and like it. This is definitely staying on the menu for our home!

Black bean and corn soft tacos

Here is a recipe for all of you that don't mind going meatless. It tastes best with the avocado slices, but the photo is without them because I was plain out!

2 cans black beans, drained and rinsed

1 can corn, drained

1/2 C salsa

2 T lime juice, divided

2 T cilantro rinsed and chopped

1 1/2 C shredded pepper jack cheese (or you can use or mix with Monterey Jack so it's not too spicy)

1 avocado, sliced

tortillas

In a shallow 2 quart pan, mix cilantro, beans, and salsa, and 1 T lime juice. Spread the corn on top of the bean mixture and top with shredded cheese. Bake at 400 degrees F for 15 minutes. While that cooks, slice the avocado and sprinkle with remaining lime juice to retain freshness. In the last five minutes of cooking time wrap your tortillas in aluminum foil and put them in the oven too (this will make them nice and warm to fill up your soft taco). Take it all out, assemble your soft tacos, and enjoy! I like to use sour cream too. :)

Recipe taken and altered from a Sunset cooking magazine (I think that was the name!)

Craisin Salad

Salad:

1 head romaine lettuce, torn into medium sized pieces
2 whole green onions, chopped
1 C craisins
1/4 C sliced almonds
1/2 C diced celery
1 medium chopped avocado

Dressing:
1/4 C vegetable oil
2 T cider vinegar
2 T granulated sugar
1/2 t salt
1/4 t black or white pepper

1. Heat dressing ingredients until sugar dissolves, stirring constantly.
2. Cool dressing.
3. Mix salad ingredients.
4. Just before serving pour dressing over salad and toss well.
5. Serve and enjoy.

*I got this recipe off of www.recipezaar.com . When I did it I needed it for a large group, so I doubled the salad part and tripled the dressing so it would be plenty juicy! It is so yummy. What I love is that it doesn't have a heavy taste like when you use store bought salad dressing, so you feel like it is healthier (and I am sure it probably is)!

Whew! Just got back from our trip, so I am digging an old recipe out of the box. I love this sweet recipe. I have taken it to baby showers and such and it has been a hit!

Strawberry Pizza

sugar cookie dough (that comes in a tube at the store)
8 oz. cream cheese, softened
1/2 C powdered sugar
2 C sliced fresh strawberries

sauce:
1 C sugar
1/4 C cornstarch
2 C crushed strawberries

Spread sugar cookie dough onto a pizza pan for crust and bake as directed. It should start to become a little golden. I usually do a toothpick poke in the middle to make sure that it is cooked. Beat cream cheese and powdered sugar and spread over the crust. Arrange fresh strawberry slices on top.
Bring sauce to a boil. Cook for 2 minutes or until thickened. Cool slightly. Spoon over fresh strawberries and refrigerate.

King Ranch Chicken

2-3 chicken breasts, cooked and shredded
10-12 small corn tortillas, torn into bite size pieces
1 small can of diced green chiles (opt.)
1 can cream of chicken soup
1 can cream of mushroom soup
1 can cream of celery soup
about 1/2 C salsa
shredded cheese to top

Combine everything but the cheese in a 9 x 13 in. pan. Top with the shredded cheese and bake at 350 degrees for about 30 minutes or until bubbly.

Hey, all you coconut lovers out there...

Look out Almond Joy... these are delicious! I like these better than the real Almond Joy candy bars! My mother-in-law has frozen them before too and said that they freeze great! Once again, the recipe is taken from a Taste of Home magazine.

Chocolate Coconut Candies

1 3/4 C confectioners sugar
1 3/4 C flaked coconut
1 C chopped almonds
1/2 C sweetened condensed milk
2 C (12 oz) semi-sweet chocolate chips
2 T shortening

In a large bowl, combine the confectioners' sugar, coconut, almonds and milk. Shape into 1 in. balls. Refrigerate until firm, about 20 minutes.
In a microwave safe bowl, melt the chocolate chips and shortening; stir until smooth. Dip balls in the chocolate; allow excess to drip off. Place on waxed paper; let stand until set. Store in an airtight container. Yield: 2 1/2 dozen

Arepas

Since we saw an episode of "Throwdown" with Bobby Flay, Joe and I have been wanting to try arepas. I am sorry I do not know how to make a good picture, but I thought they tasted great! It is a mix of beef, fried plantains, and black bleans. It also calls for cotija cheese but I just didn't have it. They were really sweet and I think that the cotija would've balanced it out a little more since it is a salty cheese. I found a link to these recipes.... for the arepas: www.whats4eats.com/recipes/r_br_arepas.php and for the pabellon (beef): www.whats4eats.com/recipes/r_me_pabelloncriollo.php. As usual I made some alterations, like using a chuck roast instead. Try it...you might like it! Another blog that shows how she did them is: kingscrown.blogspot.com/2008/07/adventures-with-arepas.html. I found her site first but mostly stuck to the whats 4 eats website. P.S. I actually got my picky eater daughter to eat the fried plantains!

Dill Dip

Everyone may already know about this, but just in case here it is. It is wonderful with veggies or crackers!

Dill Dip

1 C sour cream
1 C mayonnaise
1 T dill
1/2 T seasoning salt
1 T parsley
1 T onion flakes

Mix all ingredients together. It tastes best after being refrigerated for a little while to allow the flavors to blend.

Cornbread

**Caution: If you are on a diet then this recipe is not for you. It is full of sweet buttery goodness! Recipe by: Sister Teshima

Cornbread

2 C Bisquick
1 C sugar
1/2 C cornmeal
1/2 t baking soda
2 eggs
1 C milk
2 sticks of butter

Mix above well. Melt 2 blocks of butter or margarine and add last to the batter. Pour into 9 x 13 pan or muffing tins. Bake for approximately 30 minutes at 375 degrees.

Won Ton Chicken Salad

This salad has the easiest and most delicious dressing. One of my favorite recipes I got from the mission field.

Won Ton Chicken Salad

Fry one pkg. wontons cut into thirds
Toast in the oven:
1/2 C sesame seeds (if not already toasted)
1/2 C almonds--slivered
1 head of lettuce (I usually use iceberg for this one)
Chop1 bunch of green onions
Cook 3-4 chicken breast, cut into small pieces

Dressing:
1/2 C oil
1/2 C rice vinegar
2 t salt
1/2 C sugar
1/2 t pepper

Combine ingredients, adding the fried wontons last. Add dressing just before serving.

What is a recipe blog without...dessert!

This is one of our favorites that never fails!

Caramel Brownies

1 bag (about 50-60 pieces) Kraft caramels
2/3 C of evaporated milk, divided
1 German chocolate cake mix
7 T margarine
1 C chocolate chips

Put caramels and 1/3 C evaporated milk in saucepan on medium heat to melt. Stir frequently until smooth. (Or melt it in the microwave for 3-4 minutes, stirring every minute). Mix dry cake, melted margarine, 1/3 C milk together. This will be a stiff batter. Pat half of it into a greased 9 x 13 pan and bake at 350 degrees for 7 minutes. Remove from the oven and sprinkle chocolate chips over the top and drizzle the caramel over that. Drop small pieces of remaining batter over the caramel. Bake again for another 18 minutes. Remove and cool. The caramel is more set up the cooler the brownies are.

* Tip: I usually get my caramel stuff unwrapped and ready to go first, and then melt my caramel while that first part is baking for the 7 minutes.

Sunday Morning Coffee Cake

One of our favorites, and something we make for Christmas morning each year. An old family recipe...

Sunday Morning Coffee Cake

1 Yellow cake mix
1 lg bog vanilla instant pudding
3/4 C hot water
4 eggs
1/4 C vegetable oil
1 t vanilla
1 C sour cream

Mix the above ingredients in order. In a separate bowl, mix:

1 C sugar
4 t cinnamon
1 C nuts

Layer batter and cinnamon mixture alternately starting with batter on the bottom and ending with cinnamon on top (batter, cinnamon mix, batter, cinnamon mix) in a greased and floured 9 x 13 in pan. Bake at 350 degrees for approximately 1 hour.

Bacon Tomato Grilled Cheese

8 slices sourdough bread
4 slices mozzarella cheese
2 large tomatoes, thinly sliced
8 bacon strips, cooked
4 T sour cream
4T finely chopped onion
1/4 t dried oregano
4 slices cheddar cheese
2 T butter, softened

For each sandwich, top one slice of bread with one slice of mozzarella cheese, a fourth of the tomato slices, two bacon strips, 1 T sour cream, 1T onion, a pinch of oregano, one slice of cheddar cheese and another slice of bread. Spread outside of sandwiches with butter. On a hot griddle over medium heat, grill sandwiches for 3-4 minutes on each side or until lightly toasted.

*I usually mix the sour cream, onion, and oregano in a bowl and just spread it on after the bacon. This recipe was found in a Taste of Home magazine some years ago.

Sorry, macaroni

Just as a disclaimer: I don't have anything against macaroni and cheese. I actually like it. But I love trying out recipes and eating new foods. And for me... they beat macaroni, hands down, anyday.

Chicago-Style Pizza

Here is a favorite that I love to eat. It is flexible and you can alter it to use whatever toppings you want. I originally got it out of a magazine (Quick Cooking May/June 2004) where it used sausage but I usually substitute pepperoni. Also great when you saute peppers. It is great because you can make it your own way! I also usually buy 2 small cans of diced tomatoes instead of the large one and I buy them with the spices already in it to save time. Enjoy!



Chicago-Style Pan Pizza

1 loaf frozen bread dough, thawed
1 lb. bulk Italian sausage
2 C (8 oz) shredded mozzarella cheese
1/2 lb. sliced fresh mushrooms
1 small onion, chopped
1 can (28 oz) diced tomatoes, drained
3/4 teaspoon dried oregano
1/2 teaspoon fennel seed, crushed (I've never put this in)
1/4 t garlic powder
1/2 C grated Parmesan cheese


Press dough onto the bottom and up the sides of a greased 13 in x 9 in x 2 in baking dish.. In a large skillet, cook sausafe over medium heat until no longer pink; drain. Sprinkle over dough. Top with mozzarella cheese.

In a skillet, saute mushrooms and onion in oil until onion is tender. Stir in the tomatoes, oregano, salt, fennel seed, and garlic powder. Spoon over mozzarella cheese. Sprinkle with Parmesan cheese. Bake at 350 degrees for 25-35 minutes or until crust is golden brown. Yield: 6 slices.