Applesauce Toast

I have to laugh that I'm even posting this, but since this blog is mainly for my own benefit, I'm adding it for kicks and giggles! I have loved applesauce toast since... always! I have siblings that think I'm disgusting for liking it and when you tell people about it you are sure to get strange looks! Needless to say some of my kids have now adopted the palate for Applesauce Toast while others are unwilling to even let a bite get near their lips! So here it is, a recipe for the brave, the daring and the open minded person. I laugh at that because that is not the kind of food person I am. I am reserved, don't try new things often and love my comfort food (my recipes give that little secret away).

Ingredients

Bread
Peanut Butter
Applesauce
Cinnamon Sugar
Optional cream

Toast your bread then spread Peanut Butter over the top.
Heat your applesauce and pour over the top of the peanut butter toast.
Sprinkle with cinnamon sugar.
An added bonus is a little cream drizzled over the top. It also reminds me of my dad because he always loved his half and half but I'm not sure he ever ate this concoction.

Totsagna Recipe

I didn't love this recipe but Jed thought it was fantastic so I'm saving it here for his benefit.

http://www.delish.com/cooking/recipe-ideas/recipes/a43753/tater-tot-lasagna-totsagna-recipe/

Yes, that's a tater-tot lasagna. Don't knock it 'til you've tried it.

  BY CANDACE BRAUN DAVISON

Pro tip: If you don't have time to layer the tots, try stirring the tots into the ricotta mixture, then pouring that into the bottom of the casserole dish. Top it with marinara and shredded cheese, and it's ready to pop in the oven.

TOTAL TIME: 1:00  PREP: 0:15  LEVEL: EASY  SERVES: 12

INGREDIENTS

1 lb. Ground beef or Ground Turkey
1 tsp. garlic powder
1 jar marinara sauce (24 oz.)
1 c. water
2 c. shredded mozzarella cheese, divided
1/2 c. freshly grated Parmesan, divided
1 container low-fat ricotta (15 oz.)
1 egg, beaten
1 bag frozen Tater Tots

DIRECTIONS

Heat the oven to 350° F.
Brown the ground beef on a skillet over medium-high heat. As it cooks, sprinkle on the garlic powder, mixing it into the meat. Break up the meat with a wooden spoon or spatula into small crumbles.
Once it's browned, drain any excess grease and return the meat to the skillet. Add the marinara sauce, then add the water to the skillet to thin out the sauce. Stir the sauce until it's combined, then turn off the burner.
In a large mixing bowl, combine 1 cup mozzarella, 1/4 cup grated parmesan, all of the ricotta, and the egg.
Pour enough meat sauce to lightly coat the bottom of a 13"-x-9" pan. Top with a layer of tater tots, then the ricotta mixture, and a layer of meat sauce. Cover with another layer of tots, add more meat sauce, then sprinkle on the remaining mozzarella and Parmesan cheese.
Bake in the oven for 45 minutes, or until the cheese has melted and the tots are lightly browned.

Jambalaya (Quick)

http://www.marthastewart.com/313499/quick-jambalaya

The family really enjoyed this meal, especially Alex.

Jambalaya, a one-pot New Orleans favorite, always includes meat or seafood and vegetables; this easy rendition is full of chicken, spicy andouille sausage, bell pepper, and onion.

PREP: 10 MINS  TOTAL TIME: 1 HOUR  SERVINGS: 4

SOURCE: MARTHA STEWART LIVING, FEBRUARY 2007

INGREDIENTS

1/4 cup extra-virgin olive oil
1 pound boneless, skinless chicken breast halves
Kosher salt and freshly ground pepper
3 celery stalks, finely chopped
1 medium onion, finely chopped
1 green bell pepper, stemmed, seeded, and finely chopped
1 pound andouille sausage, cut into 1/2-inch pieces
2 garlic cloves, minced
2 cups homemade or low-sodium store-bought chicken stock
3/4 teaspoon Old Bay seasoning
1 can (14 ounces) crushed tomatoes with juice
1 cup long-grain rice
I had lots of zucchini so I grated some and added to the mix

DIRECTIONS

Heat oil in a Dutch oven over medium-high. Season chicken with salt and pepper. Cook until golden brown, about 5 minutes per side. Cut into 3/4-inch pieces; set aside.
Add vegetables to pot. Cook, stirring, 5 minutes. Add sausage; cook 3 minutes. Add garlic; cook 1 minute. Stir in stock, Old Bay, tomatoes, and 1/2 cup water; bring to a boil. Add rice and chicken. Reduce heat; simmer 12 minutes. Cover; remove from heat. Let stand until rice is tender and liquid is mostly absorbed, 30 to 35 minutes. Season with salt and pepper.

SWEDISH MEATBALLS

https://www.artandthekitchen.com/swedish-meatballs/

Such a tasty and simple (simple if you buy frozen prepared meatballs) dinner!

PREP TIME: 20 MINUTES  COOK TIME: 30 MINUTES TOTAL TIME: 50 MINUTES

AUTHOR: LAUREEN KING

This amazing recipe for homemade Swedish Meatballs starts with a best ever meatball recipe! The meatballs are then smothered in a rich creamy gravy sauce.

INGREDIENTS

1 lb ground beef
1/4 cup panko bread crumbs
1/4 cup milk
1/2 cup chopped onion
1 clove garlic minced
1 tbsp fresh oregano chopped or 1 tsp. dry oregano
1 egg
1 tbsp olive oil

OR BUY COSTCO FROZEN ITALIAN MEATBALLS AND HEAT THEM UP AND ADD THEM TO THE SAUCE RECIPE BELOW!

5 tbsp butter
3 tbsp flour
2 cups beef broth warmed up
1 cup heavy cream
1/2 tbsp Worcestershire sauce
1 tsp Dijon mustard
1/2 tsp kosher salt
1/2 tsp pepper

INSTRUCTIONS

In small bowl combine panko bread crumbs and milk. Let sit for 10 minutes until bread crumbs have soaked up milk.
In large skillet heat 1 tbsp. olive oil with 1 tbsp. butter, medium heat.
Add onions and sauté until translucent, about 5 minutes, add garlic and oregano and sauté for another 1-2 minutes.
In large bowl, combine ground beef sautéed onion, garlic and oregano.
Mix in salt, pepper and egg, combine until egg is mixed in.
Add bread crumbs to meat mixture and combine well.
Use a tablespoon or scoop to make equal sized meatballs. Recipe makes approximately 20.
Reheat skillet used to sauté onions and garlic, adding a bit more olive oil and butter if needed.
On medium heat, brown meat balls on all sides, carefully turning so they don't break apart.
Don't overcrowd skillet with meatballs, work in batches.
Transfer meatballs to baking sheet and keep warm in oven while making sauce.

SAUCE RECIPE INSTRUCTIONS

Add 4 tbsp. butter to skillet, when melted whisk in flour, cook until golden brown.
Slowly stir in heated beef broth, cook at temperature that keeps sauce at slow bubble.
Add in cream, Worcestershire sauce and Dijon mustard, simmer until sauce thickens at bit.
Add meatballs into sauce, cover and simmer on low heat for about 10 minutes. Season to taste.
Serve with egg or broad noodles or mashed potatoes.

Bow Ties with Sausage, Tomatoes and Cream

http://allrecipes.com/recipe/26257/bow-ties-with-sausage-tomatoes-and-cream/?internalSource=hub%20recipe&referringContentType=search%20results&clickId=cardslot%201

My family LOVES this recipe!!!

Recipe by: Linda Caroline "A friend gave this recipe to me a few years back, and my family can't seem to get enough of it. It sounds strange with cream in it, but that just enhances the flavor and texture. This is a very easy recipe."

6 servings
656 cals
Prep 15 m
Cook 30 m
Ready In 45 m

Ingredients

1 (12 oz) pkg Bowtie Pasta (or any other pasta shape)
1 pound sweet Italian sausage, casings removed and crumbled
1/2 teaspoon red pepper flakes
1/2 cup diced onion
3 cloves garlic, minced
1 (28 ounce) can Italian-style plum tomatoes, drained and coarsely chopped
1 1/2 cups heavy cream
1/2 teaspoon salt
3 tablespoons minced fresh parsley

Directions

Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
Heat oil in a large, deep skillet over medium heat. Cook sausage and pepper flakes until sausage is evenly brown. Stir in onion and garlic, and cook until onion is tender. Stir in tomatoes, cream, and salt. Simmer until mixture thickens, 8 to 10 minutes.
Stir cooked pasta into sauce, and heat through. Sprinkle with parsley.

Baked Ham and Cheese Party Sandwiches

http://allrecipes.com/recipe/216756/baked-ham-and-cheese-party-sandwiches/?internalSource=hub%20recipe&referringContentType=search%20results&clickId=cardslot%201

We think that these are DELICIOUS!

Prep 15 m
Cook 20 m
Ready In 35 m

24 servings 208 cals each

Recipe by: LisaT "These small, delicious sandwiches are perfect for any party. They are so good that even the pickiest of eaters will eat these."

Ingredients

3/4 cup melted butter
1 1/2 tablespoons Dijon mustard
1 1/2 teaspoons Worcestershire sauce
1 1/2 tablespoons poppy seeds
1 tablespoon dried minced onion
24 mini sandwich rolls
1 pound thinly sliced cooked deli ham
1 pound thinly sliced Swiss cheese

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
In a bowl, mix together butter, Dijon mustard, Worcestershire sauce, poppy seeds, and dried onion. Separate the tops from bottoms of the rolls, and place the bottom pieces into the prepared baking dish. Layer about half the ham onto the rolls. Arrange the Swiss cheese over the ham, and top with remaining ham slices in a layer. Place the tops of the rolls onto the sandwiches. Pour the mustard mixture evenly over the rolls.
Bake in the preheated oven until the rolls are lightly browned and the cheese has melted, about 20 minutes. Slice into individual rolls through the ham and cheese layers to serve.

Zucchini Coconut Bread 
or
WOW, "What is this goodness I'm eating?" Bread!

So I was looking for a sweet recipes for my zucchini that went crazy in my garden! It was my first year growing it and I am so happy with the results and the deer didn't even try to eat them! I have already made Zucchini Chocolate Chip bread with some, and I loved that, but there is something I love even more about this recipe. I wanted to have something coconutty but still use up my Zucchini and also have a sweet lemon zing to it. I found this recipe and made some alterations from others recommendations and fell in love with the recipe. I hope you enjoy it as much as I did (at least until I wear it on my hips because I lack self-control)!

The original base recipe came from the food.com website. 

http://www.food.com/recipe/zucchini-coconut-bread-15826?ftab=tweaks

I took others suggestions and tweaked it and came up with a slight variation on the recipe.

SERVINGS 24
YIELD 2 loaves

Ingredients 

3 cups all-purpose flour
1 1/2 cups white sugar
1/2 cup brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoons vanilla
1 teaspoon coconut extract
1 teaspoon cinnamon
1 cup coconut oil
3 eggs, beaten
1 cup shredded coconut or 1 cup shredded flaked coconut
2 cups raw unpeeled grated zucchini
1⁄2 cup walnuts (optional, I did not add)
Fresh lemon Juice (I didn't try this yet but you could try adding a few tablespoons)

Glaze

1/2 freshly squeezed lemon
~1 TLBS butter
Powdered Sugar (add enough to make it the consistency you want, mine was more thick than runny)
~1-2 TLBS Milk

Directions

Preheat oven to 325 degree F.
Grease and flour 2 loaf pans or use muffin tins. I personally loved the mini muffins I made.
Combine all ingredients in mixing bowl.
Mixture will be very thick.
Pour equal amounts of batter into 2 loaf pans.
Bake 1 hour and 15 minutes or until done or depending on the pan you use adjust cooking time.
Poke small holes in the top of the bread and spread glaze over the top. Or you can wait till they are cool and do the same thing.
ENJOY this sweet morsel of goodness!

Chicken Opulent

This is a well loved recipe. Easy to make but needs time to bake! 2 1/2 hours, so plan ahead. YUM!

Ingredients

3/4 lb. swiss cheese sliced

12 chicken breast (or however many you want to fit in the pan)

2 cans cream of chicken soup

1/2 c. sour cream

2 cups ritz cracker crumbs

1/2 c. melted butter

1/2-1 TLB poppy-seeds

Directions

Layer chicken in a 9x13 pan then put swiss cheese over the top.
Mix together sour cream and soup then spread over the chicken and cheese.
Mix together melted butter, ritz crumbs and poppy-seeds then sprinkle over the top.
Bake at 275 degrees for 2 1/2 hours.
ENJOY!

Wonton Chicken Salad

From Jodi Scott/Annette Ludlow

This salad is one that is highly requested and most people really LOVE it! I love it best with fried wontons but they stink up the house and so I often just buy them or don't use them. Enjoy this great salad!

Ingredients

10 split chicken Breast (I don't use this much chicken in my salad and I often omit it if the salad is a side dish)
2-3 Bunches fresh spinach
1 Head Lettuce
3/4 lb. grated swiss cheese
1 cup cottage cheese
1 pkg Wonton skins (in the produce section usually, can also used pre-packaged wonton strips found by the croutons)

Directions

Boil chicken. Tear/cut apart after cooked.
Mix lettuce, spinach and chicken together.
Add cheese and cottage cheese about 1 hour before serving.
Add wontons and dressing just before serving.

Dressing 

(This makes a lot so I often half the dressing recipe. Half of 3/4 is a little less than 1/2 cup)
1 TLB Poppyseed
3/4 cup white vinegar
1 1/2 cups oil
3/4 cup sugar
1 1/2 TLB grated onion
1 1/2 tsp. salt
3/4 tsp dry mustard

Mix all ingredients together and put on salad just before serving.

Beth's Melt in Your Mouth Barbecue Ribs (Oven)

(Wow! I was surprised how yummy these turned out. I used Baby Back Ribs from Wal-mart. Easy and delicious. I used liquid smoke and then the dry rub)

http://www.food.com/recipe/beths-melt-in-your-mouth-barbecue-ribs-oven-107786#activity-feed

READY IN: 3hrs 15mins
Serves 6

Recipe by BETHANY T.
I almost didn't want to share this ribs recipe because this is one of the dishes that I make that keep my sons coming back home! These can be done with baby back or regular pork ribs. I have also made split chickens this way. The ribs are tender, moist and just slide off of the bone. I know that your family will love them just as much as my

This method is awesome! For those trying to find the hickory smoked salt, the brand I use is "Spice Islands" they have it some of my local grocery stores, but it is available online too.

Ingredients

4 lbs pork ribs
3⁄4 cup light brown sugar
1 teaspoon hickory smoke salt (I used liquid smoke and it was great!)
1 tablespoon paprika
1 tablespoon garlic powder
1⁄2 teaspoon ground red pepper (optional)
2 cups of your favorite barbecue sauce (mine is Sweet Baby Ray) (I prefer brands without High Fructose Corn Syrup but my family does like Sweet Baby Rays.)

Directions

Preheat oven to 300 degrees f.
Peel off tough membrane that covers the bony side of the ribs. Using a dry paper towel will help with this process. It was mentioned that Costco ribs already have it removed.
Mix together the sugar and spices to make the rub.
Apply rub to ribs on all sides.
Lay ribs on two layers of foil, shiny side out and meaty side down.
Lay two layers of foil on top of ribs and roll and crimp edges tightly, edges facing up to seal.
Place on baking sheet and bake for 2-2 1/2 hours or until meat is starting to shrink away from the ends of the bone. (I baked mine for 2 hours, turned off the oven and left them in there for almost 2 more hours. They fell off the bone! They were yummy. I didn't do that on purpose I just had to leave so I turned the oven off and left them in their warming I guess)

Remove from oven.
Heat broiler.
Cut ribs into serving sized portions of 2 or 3 ribs.
Arrange on broiler pan, bony side up.
Brush on sauce.
Broil for 1 or 2 minutes until sauce is cooked on and bubbly.
Turn ribs over.
Repeat on other side.
Alternately, you can grill the ribs on your grill to cook on the sauce.

Homemade Olive Garden Breadsticks

 http://www.chef-in-training.com/2012/02/olive-garden-breadsticks/

These are simple and turn out well. You may want to adjust the garlic a bit though.

Ingredients

1½ cups warm water
1 packet active dry yeast
2 Tablespoons sugar
3½ cups all purpose flour, add more or less as needed
2 Tablespoons unsalted butter, melted
1 Tablespoon salt

BUTTER TOPPING (I felt this was too much garlic so I would cut it back)

½ cup butter
2 teaspoons garlic powder
1 teaspoon salt

Instructions

In a large bowl, dissolve sugar and yeast in warm water and allow to sit for 10 minutes to activate yeast.
Add flour, salt and melted butter to yeast mixture. Mix with paddle attachment of stand mixer or wooden spoon until fully combined.
Knead dough for a few minutes just until dough is smooth in consistency. Do not overknead!
Spray a cookie sheet with cooking spray. Pull off pieces of dough and roll out into strips. Cover the dough with a light towel and let sit in a warm place for 45 minutes to an hour to allow dough to rest and rise.
Preheat your oven to 400 degrees F.
Once oven has preheated, place the cookie sheet in oven and bake breadsticks for 6-7 minutes.
While breadsticks are cooking, microwave ½ cup butter, 2 teaspoons garlic powder and 1 teaspoon salt.
After bread sticks have cooked for 6 or 7 minutes, brush the bread sticks with half the butter mixture. Then continue to bake for 5-8 more minutes.
After removing breadsticks from oven, immediately brush the other half of the butter on the sticks.
Allow to cool for a few minutes before eating.

Oreo Cupcakes with Cookies & Cream Frosting

http://www.centercutcook.com/oreo-cupcakes-with-cookies-cream-frosting/

Thoughts by Annette :). Luke and I had a good time together making these fun cupcakes. So I thought these turned out fine. I guess I'm not a cupcake lover. Or I just like other flavors better. It was good for what it was though and they turned out well. I saved this recipe here because of the interesting frosting. I haven't made frosting like this one before. You could change it up to be lots of flavors.

Prep Time: 10mn Cook Time: 18mn
Total Time: 28mn

CUPCAKE INGREDIENTS

3 ounces bittersweet chocolate, finely chopped (I used Ghirardelli 60% cacao bittersweet chocolate, you could also use semi-sweet. Just make sure you use a good quality chocolate).
1/3 cup unsweetened cocoa powder (Use dutch processed cocoa powder if you can find it).
3/4 cup hot water
3/4 cup bread flour (you may sub all-purpose flour, your cupcakes will just be a little more dense)
3/4 cup sugar
1/2 teaspoon table salt
1/2 teaspoon baking soda
6 tablespoons vegetable oil
2 large eggs
2 teaspoons vanilla extract
2 teaspoons white vinegar
2 Oreo cookies per cupcake (36 cookies – one for the cupcake itself and one for garnish)

FROSTING INGREDIENTS

5 tablespoons all purpose flour
1 cup milk
1 1/2 teaspoons vanilla extract
1 cup butter, softened
1 cup granulated sugar
1 cup crushed Oreos (I used my food processor to crush about 10-12 Oreos)

DIRECTIONS

Pre-heat your oven to 350 degrees. Line two cupcake pans with 18 paper liners.
In a large bowl, combine chopped bittersweet chocolate, cocoa powder, and 3/4 cup hot water. Whisk until the mixture is smooth and all of the chocolate has melted.Place this mixture in the refrigerator to chill for about 20 minutes.
In a large bowl combine flour, sugar, salt, and baking soda.
When the chocolate mixture has cooled, whisk in 6 tablespoons vegetable oil, 2 large eggs, 2 teaspoons vinegar, and 2 teaspoons vanilla extract.
Combine the dry ingredients with the wet and whisk until all of the ingredients are incorporated together.
Place an Oreo cookie on the bottom of each cupcake liner.
Pour batter over each cookie and fill each cupcake liner about 3/4 of the way full. You should get about 18 cupcakes.
Bake for 17-18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Cool on a wire rack.
While the cupcakes are baking, prepare the frosting. In a small sauce pan combine 5 tablespoons flour with 1 cup cold milk. I used 1%. Stir and whisk the mixture constantly over medium low heat until it becomes really thick. Place this mixture in the refrigerator or freezer for about 10 minutes so that it cools completely.
When the flour/milk mixture has cooled completely, cream together butter and sugar with your mixer. When the sugar is well incorporated into the butter, add in vanilla and mix for 30 seconds longer. Add in the thickened milk/flour mixture and mix on low for about 30 seconds. Then turn the mixer to high and mix for about 3 minutes, or until the frosting is light and fluffy, much like whipped cream. If the consistency isn’t like whipped cream, keep mixing! Add in 1 cup crushed Oreos and mix for about 30 seconds.
To frost the cupcakes, place the frosting in a ziplock bag, snip the corner, and pipe frosting onto each cooled cupcake. Top with an additional Oreo for garnish.

Rice Souffle

This recipe is an old family recipe my mom use to make. It came from my Grandma Hodge. She was Grandma Hodge to me because she had divorced my Grandpa by the time I knew her. I never knew her very well. I remember when she came to live in Utah once and my mom and I would go visit her and I'd play on the playground there at the apartments and my mom and I would scrapbook there. Other than a year or so of that I have no other memories of her. She lived out of state and passed away when I was young, but I don't even remember how old I was.

Anyways, I love this recipe and I always think of her when I make it. It is not my families favorite but I love it!
Both photos are of a soufflé I made in Jan. 2024.

Ingredients

1 Cup cold cooked rice
3 egg yolks
3 egg whites
1/4 pound of grated cheese
2 Tlbs. butter
1/2 Cup milk
pinch of salt
--------------------------
For a bigger family you can double the recipe and add 3 cups of cold rice and an extra 1/4 cup of milk. It may take a little longer to bake.

Directions

Add egg yolks to cold rice (if your rice isn't cold you can add the cold milk and butter first to help cool the rice and then add the yolks). Blend in milk, butter and cheese. Stir well.
Beat egg whites in separate bowl till stiff.
Fold in egg whites into rice mixture.
Add salt.
Pour into a greased casserole dish.
Bake one hour in 325 degree oven.

Homemade Mac and Cheese

http://allrecipes.com/recipe/11679/homemade-mac-and-cheese/

Ingredients

50 minutes
4 servings
858 cals

8 ounces uncooked elbow macaroni
2 cups shredded sharp Cheddar cheese
1/2 cup grated Parmesan cheese
3 cups milk
1/4 cup butter
2 1/2 tablespoons all-purpose flour

2 tablespoons butter
1/2 cup bread crumbs
1 pinch paprika

Directions

Prep 20 m
Cook 30 m

Cook macaroni according to the package directions. Drain.
In a saucepan, melt butter or margarine over medium heat. Stir in enough flour to make a roux. Add milk to roux slowly, stirring constantly. Stir in cheeses, and cook over low heat until cheese is melted and the sauce is a little thick. Put macaroni in large casserole dish, and pour sauce over macaroni. Stir well.
Melt butter or margarine in a skillet over medium heat. Add breadcrumbs and brown. Spread over the macaroni and cheese to cover. Sprinkle with a little paprika.
Bake at 350 degrees F (175 degrees C) for 30 minutes. Serve.

ASPARAGUS RISOTTO

BON APPÉTIT MAY 1995

YUMMY! A bit time consuming but worth it! 

http://www.epicurious.com/recipes/food/views/asparagus-risotto-303

YIELD: Serves 4

INGREDIENTS

1 pound asparagus, trimmed, cut into 2-inch lengths
5 cups canned low-salt chicken broth
2 tablespoons olive oil
1/2 cup chopped onion
1 1/2 cups arborio rice or medium-grain white rice
1/2 cup dry white wine
6 tablespoons (3/4 stick) butter
3/4 cup freshly grated Parmesan cheese (about 3 ounces)
PREPARATION

Blanch asparagus pieces in large pot of boiling, salted water 2 minutes. Drain. Rinse asparagus under cold water. Drain asparagus well.
Bring chicken broth to simmer in small saucepan. Reduce heat to low and keep broth hot. Heat olive oil in heavy large saucepan over medium heat. Add chopped onion and sauté until translucent, about 4 minutes. Add rice and stir 3 minutes. Add dry white wine and cook until liquid evaporates. Continue cooking until rice is tender but still slightly firm in center and mixture is creamy, adding chicken broth 1 cup at a time and stirring almost constantly, about 20 minutes. Add blanched asparagus pieces and stir until heated through, about 2 minutes. Remove from heat. Add 6 tablespoons butter and stir until incorporated. Stir in grated Parmesan cheese. Season risotto to taste with salt and pepper.

The Best Easy Beef and Broccoli Stir-Fry

My family loved this! Even I thought it was really great! Pretty easy too! I had the meat department cut up my meat, against the grain, and that quickened the prep time.

http://www.food.com/recipe/the-best-easy-beef-and-broccoli-stir-fry-99476


This is my own photo. Not professional but REAL! Yup, we eat off paper plates 80% of the time. It keeps me sane!

Ingredients 

3 tablespoons cornstarch, divided
1⁄2 cup water, plus
2 tablespoons water, divided
1⁄2 teaspoon garlic powder
1 lb boneless round steak or 1 lb charcoal chuck steak, cut into thin 3-inch strips
2 tablespoons vegetable oil, divided
2-4 cups broccoli florets (I didn't have enough broccoli so I added Red Pepper to it and we LOVED that addition)
1 Red Pepper (My own addition)
1 small onion, cut into wedges
1⁄3 cup reduced sodium soy sauce
2 tablespoons brown sugar
1 teaspoon ground ginger
hot cooked rice

Directions

Cook a pot of rice while making this part of the meal.

In a bowl, combine 2 tablespoons cornstarch, 2 tablespoons water and garlic powder until smooth.
Add beef and toss.
In a large skillet or wok over medium high heat, stir-fry beef in 1 tablespoon oil until beef reaches desired doneness; remove and keep warm.
Stir-fry broccoli and onion in remaining oil for 4-5 minutes.
Return beef to pan.
Combine soy sauce, brown sugar, ginger and remaining cornstarch and water until smooth; add to the pan.
Cook and stir for 2 minutes.

Serve over rice.

Golden Sweet Cornbread

YUMMY!

Recipe by: bluegirl "If you like sweet cornbread, this is the recipe for you! My mom made this for me as a child, and now it's my family's favorite."
Featured in Allrecipes Magazine
http://allrecipes.com/recipe/17891/golden-sweet-cornbread/

Ingredients

1 cup all-purpose flour
1 cup yellow cornmeal
2/3 cup white sugar
1 teaspoon salt
3 1/2 teaspoons baking powder
1 egg
1 cup milk
1/3 cup vegetable oil

Directions

Prep 10 m
Cook 25 m
Ready In 35 m

Preheat oven to 400 degrees F (200 degrees C). Spray or lightly grease a 9 inch round cake pan (I made mine in an 8x8 square dish and it was fine).
In a large bowl, combine flour, cornmeal, sugar, salt and baking powder. Stir in egg, milk and vegetable oil until well combined. Pour batter into prepared pan.
Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the loaf comes out clean.

HAM AND CHEESE HASHBROWN WAFFLES 

These were a big hit with my family! Of course they aren't very low in fat but they are delicious!

http://damndelicious.net/2015/09/27/ham-and-cheese-hashbrown-waffles/

YIELD: 6 SERVINGS PREP TIME: 10 MINUTES COOK TIME: 15 MINUTES TOTAL TIME: 25 MINUTES
Crunchy, yet silky smooth hashbrowns made right in the waffle iron. So quick, so easy, and just so darn good!

INGREDIENTS:

1 (20-ounce) package refrigerated hash brown potatoes (I used about half that and it worked fine)
8 ounces black forest ham, diced
1 1/2 cups shredded cheddar cheese
3 large eggs, beaten
2 cloves garlic minced (I just sprinkled in some garlic powder)
2 tablespoons chopped fresh parsley leaves
1/2 teaspoon dried thyme
1/4 teaspoon smoked paprika
Kosher salt and freshly ground black pepper, to taste

DIRECTIONS:

Preheat a waffle iron to medium-high heat. Lightly oil the top and bottom of the waffle iron or coat with nonstick spray.
In a large bowl, combine hash brown potatoes, ham, cheese, eggs, garlic, parsley, thyme and paprika; season with salt and pepper, to taste.
Pour a scant 1/2 cup of the potato mixture into the waffle iron, close gently and cook until golden brown and crisp, about 4-5 minutes.
Serve immediately.

Nutrition Facts

Servings Per Container 6
Amount Per Serving
Calories 328.3
Calories from Fat 164.7
Total Fat 18.3g28%
Saturated Fat 10.2g51%
Trans Fat 0.2g
Cholesterol 153.0mg51%
Sodium 648.5mg27%
Total Carbohydrate 20.5g7%
Dietary Fiber 1.1g4%
Sugars 0.4g
Protein 19.5g39%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Oatmeal Carmelita’s

This recipe came from an amazing lady named Lynn who I truly admire! I was lucky enough to get to know her because of the great guy I married! Enjoy this most delicious, thigh stretching, addicting goodness! 

Crust

• 2 C. Flour
• 1 ½ C. Brown Sugar
• 2 C. Quick Oats
• ½ tsp. Salt
• 1 tsp. Baking Soda
• 1 ¼ C. Softened Butter

Blend ingredients together till crumbly.  Press ½ the mixture
(about 3 Cups) into 9 x 13 pan.  Bake @ 350 for 10 minutes.

Filling

• 12 oz. Jar of Carmel Ice Cream Topping
• 3 Tlbs. Flour
• 1 C. chocolate chips
• ½ cup chopped pecans (or any kind of nut/optional)

Combine caramel sauce and flour.  Sprinkle warm crust with
chocolate chips and nuts.  Drizzle caramel mixture over top.
Sprinkle remaining crust mixture on top.
Bake @ 350 for 18-22 minutes.  Serve Warm or Refrigerate.
(I personally let them cool for 1-2 hours, or even overnight.  They are much easier
to eat and don’t fall apart )

Here is another version of the recipe for those that want a link.
http://allrecipes.com/recipe/11272/oatmeal-carmelitas/

Cherry Pie III

The photo is my Cherry Pie, not off the website. 

From Allrecipes.com. Recipe by: Beth Campbell "This is the 1999 American Pie Council's National Pie Championship first-place winner in the Fruit and Berry Category."

Ingredients

• 2 cups all-purpose flour
• 1 cup shortening
• chilled 1/2 cup cold water (or less, use a little at a time till dough sticks together)
• pinch salt 
• 2 cups pitted sour cherries 
• 1 1/4 cups white sugar 
• 10 teaspoons cornstarch 
• 1 tablespoon butter 
• 1/4 teaspoon almond extract 

Directions

• Cut the shortening into the flour and salt with the whisking blades of a stand mixer until the crumbs are pea-sized. 
• Mix in cold water by hand just until the dough holds together (probably not a 1/2 cup). 
• Divide the dough in half and form it into two disks. Wrap in plastic and refrigerate until chilled through, 30 minutes to 1 hour.
• Roll out one disk of dough into a 11-inch circle. 
• Line a 9-inch pie pan with pastry. Refrigerate until needed. 
• Roll out the dough for the top crust, transfer it to a plate or baking sheet, and refrigerate.
• Preheat the oven to 375 degrees F (190 degrees C). Place a baking tray in the oven to preheat.
• Place the cherries, sugar, and cornstarch in a medium-sized non-aluminum saucepan. Allow the mixture to stand for 10 minutes, or until the sugar draws out the cherries' juices. 
• Bring to a boil over medium heat, stirring constantly. 
• Lower the heat; simmer for 1 minute, or until the juices thicken and become translucent. 
• Remove pan from heat, and stir in butter and almond extract. Allow the filling to cool to lukewarm. Pour the filling into the pie shell. Cover with top crust, crimp the edges to seal, and cut vents for steam.
• Bake in a preheated 375 degree F (190 degree C) oven on the baking tray for 45 to 55 minutes, or until the crust is golden brown. Allow to cool for several hours before slicing.

Time: 3 h 8 servings, 506 cals

Prep 30 m
Cook 45 m
Ready In 3 h

Commentary

My brother Craig LOVES cherries as do I and so did my Dad! He taught us well. For Craig's birthday this year I decided to attempt making a pie! I was in a hurry but thought I'd try anyways.
This was my first attempt at a real cherry pie, meaning I didn't use canned filling. I loved the almond touch to it. I thought the crust turned out pretty good as well and I haven't made a pie in years!!! Nor do I know how to very well so I was impressed it turned out. Now the only problem is keeping me from eating the whole pie!

The Best Chocolate Cake and Frosting Recipe Ever

The Best Chocolate Cake

Author: Robyn Stone | Add a Pinch

Prep time: 15 mins  
Cook time: 30 mins  
Total time: 45 mins
Serves: 12

Chocolate Cake with decadent chocolate frosting that will quickly become your favorite!

Ingredients

• 2 cups all-purpose flour
• 2 cups sugar
• ¾ cup unsweetened cocoa powder
• 2 teaspoons baking powder
• 1½ teaspoons baking soda
• 1 teaspoon salt
• 1 cup milk
• ½ cup vegetable or canola oil
• 2 eggs
• 2 teaspoons vanilla extract
• 1 cup boiling water

Instructions

Preheat oven to 350º F. Prepare two 9-inch cake pans by spraying with baking spray or buttering and lightly flouring. (I like to cut out parchment paper and put that on the bottom of the pan and then spray the pan, paper and sides and then dust the pan with a cocoa/flour mix.

For the cake:
Add flour, sugar, cocoa, baking powder, baking soda and salt to a large bowl or the bowl of a stand mixer. Whisk through to combine or, using your paddle attachment, stir through flour mixture until combined well.

Add milk, vegetable oil, eggs, and vanilla to flour mixture and mix together on medium speed until well combined. Reduce speed and carefully add boiling water to the cake batter until well combined.
Distribute cake batter evenly between the two prepared cake pans. Bake for 30-35 minutes, until a toothpick or cake tester inserted in the center comes out clean.
Remove from the oven and allow to cool for about 10 minutes, remove from the pan and cool completely.

Frost cake with Chocolate Buttercream Frosting

Notes
The cake batter will be very thin after adding the boiling water. This is correct and results in the most delicious and moist chocolate cake I've ever tasted! xo

Perfect Chocolate Buttercream Frosting Recipe

Author: Robyn Stone | Add a Pinch

Prep time:15 mins
Total time: 15 mins

Perfect Chocolate Buttercream Frosting is an essential when it comes to birthday cakes and other celebrations. Get this family favorite, perfect chocolate buttercream frosting recipe.

Ingredients

• 1½ cups butter (3 sticks), softened 
• 1 cup unsweetened cocoa 
• 5 cups confectioner’s sugar 
• ½ cup milk 
• 2 teaspoons vanilla extract 

Instructions

Add cocoa to a large bowl or bowl of stand mixer. Whisk through to remove any lumps.
Cream together butter and cocoa powder until well-combined.
Add sugar and milk to cocoa mixture by adding 1 cup of sugar followed by about a tablespoon of milk. After each addition has been combined, turn mixer onto a high speed for about a minute. Repeat until all sugar and milk have been added.
Add vanilla extract and combine well.
If frosting appears too dry, add more milk, a tablespoon at a time until it reaches the right consistency. If it appears to wet and does not hold its form, add more confectioner’s sugar, a tablespoon at a time until it reaches the right consistency.

Quick 45 Minute Cinnamon Rolls

Courtesy of The Recipe Critic.
Serves: 9