Monday, March 31, 2008

Baked Dijon Salmon

Baked Dijon Salmon

I just made this tonight and it was super easy and tasty. Enjoy!

1/4 cup butter, melted
3 tablespoons Dijon mustard
1 1/2 tablespoons honey
1/4 cup dry bread crumbs
1/4 cup finely chopped pecans
4 teaspoons chopped fresh parsley
4 (4 ounce) fillets salmon
salt and pepper to taste
1 lemon, for garnish

Preheat oven to 400 degrees F (200 degrees C).
In a small bowl, stir together butter, mustard, and honey. Set aside. In another bowl, mix together bread crumbs, pecans, and parsley.
Brush each salmon fillet lightly with honey mustard mixture, and sprinkle the tops of the fillets with the bread crumb mixture.
Bake salmon 12 to 15 minutes in the preheated oven, or until it flakes easily with a fork. Season with salt and pepper, and garnish with a wedge of lemon.

Click here for original recipe

Saturday, March 29, 2008

Lemon Cake

I love anything made with lemon. I always keep a bottle of lemon juice in the refrigerator just in case I might have a craving for lemon bars, lemonade, or lemon cookies. Here's my favorite lemon cake. I have one baking in the oven right now! And I'm very excited!

Lemon Cake

1 box yellow cake mix
3 oz. box lemon Jello, dry
3/4 c. water
3/4 c. veg. oil
4 eggs (add 1 at a time, mix well after each)
Bake in a greased 9x13 or tube pan (which is my favorite way) at 350 for 30-35 minutes.
When cake is done and still warm, punch holes in it and frost with:
2 c. powdered sugar and 6 tbsp. of lemon juice

Thursday, March 27, 2008

Crockpot White Chili

This is cooking in my crock pot for dinner. I doubled it to freeze some-it smells delicious!

Crockpot White Chili

-16 oz bag of frozen white corn
--2 cans of White Beans
--1 4 oz can of green chilies
--1/2 chopped white onion
--2 minced cloves garlic
--1 cup vegetable broth
--juice from one lemon
--1 1/2 t cumin
--1/2 t Italian seasoning
--salt and pepper to taste
--mozzarella cheese (optional)

Put everything in crockpot except cheese!

Tuesday, March 18, 2008

Thai Lettuce Wraps

1 c. raw 10-min. instant brown rice
2 tsp. oil
1 lb. lean ground turkey
3/4 c. sliced scallions
4 tbsp. peanut sauce
2 tbsp. lite soy sauce
1 tbsp. minced garlic
1 tbsp. lime juice
12 large whole leaves from 2 head boston bib lettuce
2 c. thinly sliced cucumber
1 c. shredded carrots
1/2 c. cilantro
garnish w/ lime wedges

1. Cook rice as pkg. directs.  Let stand, covered, while preparing remaining ingredients.
2. Heat oil in lg. nonstick skillet over medium-high hetat.  Add turkey and breaking up meat w/ wooden spoon, cook 5-6 min. Add 1/4 c. scallions, 1 tbsp. peanut sauce and lite soy sauce and the minced garlic.  Cook 2 min. more, stir in rice.  Remove from heat.
3. Dipping Sauce:  Mix remaining 3 tbsp. peanut sauce, t tbsp. soy, the lime juice and 1 tbsp. water.
4. Arrange all fun stuff on serving platter, spoon turkey and veggies onto lettuce and dip in awesome sauce!!


Lauren's Guacomole

4 avocados
3 tbsp. finely chopped onion
2 finely chopped garlic cloves
2 1/2 tbsp. chopped cilantro
lime juice
1 tsp. salt

Blend avocados and add other ingredients by hand.  Add lime per your preference!!

Confetti Corn Quesadillas

1 c. fresh corn kernels (or a can)
1 c. grated zucchini, squeezed dry
1/4 c. chopped cilantro
1 jalapeno pepper, optional
1 1/2 c. drained and rinshed canned black beans (15 oz. can)
1/2 tsp. salt
1/4 tsp. ground pepper
1 tsp. chili powder
2 c. shredded monterey jack
8 lg. flour tortillas
2 tbsp. vegetable oil

1- In large bowl gently toss corn, zucchini, cilantro, jalapeno, beans, s&p, and chili powder.  Stir in cheese.
2-Heat oven to 200.  Put about 1/3 c. of filling on half of each tortilla spreading to edges then folding the other half over it.
3-In lg. nonstick frying pan, heat 1/2 bbsp. oil over med heat and add 2 of the quesadillas and cook each for 2 min. per side, until the cheese melts.  Transfer to baking sheet and keep them warm in theoven while preparing the others!  Serves 4-6!  Serve w/ salsa, sour cream, guac!

shelley's broccoli salad

1 c. mayo
2 tbsp vinegar
1/4 c. sugar

2 bunches broccoli
12 strips bacon
1/2 onion, diced
1/2 c. raisins, golden
1/4 c. sunflower seeds

Shell adds extra sugar and less bacon : )

Monday, March 17, 2008

Chocolate Chocolate Chip Cookies

These are so so so yummy, we make them (and give them away!) almost every week!

Chocolate Chocolate Chip Cookies

1 cup butter, softened
1 1/2 cups white sugar
2 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
2/3 cup cocoa powder
3/4 teaspoon baking soda
1/4 teaspoon salt
2 cups semisweet chocolate chips
1/2 cup chopped walnuts (optional)

Preheat oven to 350 degrees F (175 degrees C).

In large bowl, beat butter, sugar, eggs, and vanilla until light and fluffy. Combine the flour, cocoa, baking soda, and salt; stir into the butter mixture until well blended. Mix in the chocolate chips and walnuts. Drop by rounded teaspoonfuls onto ungreased cookie sheets.

Bake for 8 to 10 minutes in the preheated oven, or just until set. Cool slightly on the cookie sheets before transferring to wire racks to cool completely.

Friday, March 14, 2008

Spring Chicken Pasta Salad

I had lunch with a friend the other day and she made this AMAZING pasta chicken salad. It was very light and refreshing. Perfect for spring:) YIPPEE! And as it turns out, its super easy!

Combine the following and chill overnight:
3 cups cubed, cooked chicken. I add a little garlic salt and black pepper.
2/3 C mayo or salad dressing
2 Tbsp minced onion
2 tsp salt
4 Tbsp lemon juice

1 can mandarin oranges
1-2 C green grapes, halved as preferred
1/4 C slivered almonds
1 lb. elbow macaroni, cooked
Garlic salt to taste.

Chill and serve with optional parmesean cheese. Makes enough to serve an army! :-)

Beef Stroganoff

I have been looking for a good Beef Stroganoff recipe that didn't include a lot of 'cream of soups' since Noah can't have it and I finally found one I love. Aaron even went back for seconds:)

3 lb. beef round steak, 1/2 inch thick
1/2 cup flour
2 teaspoons salt
1/8 tsp pepper
1/2 tsp dry mustard
2 medium onions, sliced thin
1/4 cup flour8 oz sliced mushrooms
1 can condensed beef broth (10.5 oz)
3 tablespoons dry white wine
1 1/2 cup sour cream

Trim all excess fat from steak and cut into 3 inch strips about 1/2 inch wide. Combine 1/2 cup flour, salt, peppers and dry mustard. Toss with the steak strips to coat. Place coated strips in a crock pot; stir in onion rings and mushrooms.Add beef broth and wine, stir. Cover and cook on low for 8-10 hours.Before serving, mix the sour cream with 1/4 cup of flour then stir into the crock pot. Serve with rice or noodles.

Check out the original recipe here

Thursday, March 13, 2008


Here is the recipe for our favorite granola. We make it about once a week. It is a HUGE batch, but keeps well. Delicious plain or over yogurt. YUMMYY!!


8 cups rolled oats
1 1/2 cups wheat germ
1 1/2 cups oat bran
1 cup sunflower seeds
1 cup finely chopped almonds
1 cup finely chopped pecans
1 cup finely chopped walnuts
1 1/2 teaspoons salt
1/2 cup brown sugar
1/4 cup maple syrup
3/4 cup honey
1 cup vegetable oil
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
2 cups raisins or sweetened dried cranberries

Preheat the oven to 325 degrees F (165 degrees C). Line two large baking sheets with parchment or aluminum foil.

Combine the oats, wheat germ, oat bran, sunflower seeds, almonds, pecans, and walnuts in a large bowl. Stir together the salt, brown sugar, maple syrup, honey, oil, cinnamon, and vanilla in a saucepan. Bring to a boil over medium heat, then pour over the dry ingredients, and stir to coat. Spread the mixture out evenly on the baking sheets.

Bake in the preheated oven until crispy and toasted, about 20 minutes. Stir once halfway through. Cool, then stir in the raisins or cranberries before storing in an airtight container.

Chicken Enchiladas

Here is the recipe for the Enchaladias I would make for small group. One batch makes a lot. I would click the link to the recipe at the bottom and look at some of the reviews. I usually leave out the 1/2 cup of water (it is already somewhat soupy). It is not super simple, but I think it just tastes so much better!!!!!

Chicken Enchiladas

4 skinless, boneless chicken breast halves
1 onion, chopped
1/2 pint sour cream
1 cup shredded Cheddar cheese
1 tablespoon dried parsley
1/2 teaspoon dried oregano
1/2 teaspoon ground black pepper
1/2 teaspoon salt (optional)
1 (15 ounce) can tomato sauce
1/2 cup water
1 tablespoon chili powder
1/3 cup chopped green bell pepper
1 clove garlic, minced
8 (10 inch) flour tortillas
1 (12 ounce) jar taco sauce
3/4 cup shredded Cheddar cheese

Preheat oven to 350 degrees F (175 degrees C).

In a medium, non-stick skillet over medium heat, cook chicken until no longer pink and juices run clear. Drain excess fat. Cube the chicken and return it to the skillet. Add the onion, sour cream, Cheddar cheese, parsley, oregano and ground black pepper. Heat until cheese melts. Stir in salt, tomato sauce, water, chili powder, green pepper and garlic.

Roll even amounts of the mixture in the tortillas. Arrange in a 9x13 inch baking dish. Cover with taco sauce and 3/4 cup Cheddar cheese. Bake uncovered in the preheated oven 20 minutes. Cool 10 minutes before serving.

For original posting, click here!

Wednesday, March 12, 2008

Cincinnati Style Chili

This chili is Jer's favorite thing that I make. It is actually a recipe that my mom came up with herself to copy the Cincinnati style chili that she loved. Cincinnati style means that you serve it over spaghetti - it really is good, just try it! And it's super easy too!

1 lb. gr. beef
1 can (15 oz.) Brooks Chili Hot Beans
2 cups tomato juice or V-8 juice (I use V-8)
1/2 -3/4 tsp ground cumin
dash cinnamon, dash tabasco (I sprinkle these around the pot a few times)
salt and pepper to taste
cheddar cheese

Fry ground beef with salt, pepper and onion powder (or diced onions if you like them, we don't)
In a large sauce pan combine browned gr. beef, chili beans, V-8 juice, and spices. Let simmer for about a 1/2 hour.
Serve over spaghetti and top with shredded cheddar cheese.

*Just a side note - lately I've been doubling the recipe except for the gr. beef, and only adding 3 cups of V-8 juice. You can't tell that there is any less meat and it's cheaper and makes lots extra for leftovers or freezing or topping baked potatoes! Mmmmm...

Monday, March 10, 2008

Cheesy Mostaccioli

I made this yesterday for Chloe's family birthday party. It was easy, yummy, and cheap! I made it ahead and when it was almost dinnertime, I stuck it in the oven. I served it with fresh green beans, rolls, and fruit salad. Everyone seemed to enjoy it - even the kids.

Cheesy Mostaccioli (although you can use any type of noodle you like, of course!)

1 pkg (1 lb) mostaccioli
1 lb ground beef
1 tsp. Italian seasoning
1 jar pasta sauce
1 can cheddar cheese soup
2 cups (or more) mozzarella cheese

Cook the pasta in water. Brown the beef. Add any seasoning you like, including the Italian seasoning. Mix sauce and soup in large bowl. Add the beef and pasta and 1 cup of mozzarella to bowl. Put in 9x13 pan. Bake 35-40 minutes. Remove from oven and put remaining mozzarella on top. Put back in oven until cheese is melted.

Saturday, March 8, 2008

I think we all can find some good recipes on here

She is cooking in her crockpot EVERY DAY this year, blogging the recipe, how it went, etc. I found a whole bunch of yummy stuff!!!


Thursday, March 6, 2008

Alice Springs Chicken (from Outback)

This is by far one of my favorite meals. In fact, I have this every year for my birthday. I just made it at home and it was so easy and so yummy!
1 cup Dijon mustard
1 cup honey
1 tablespoon canola oil
1 teaspoon lemon juice
4-6 boneless skinless chicken breasts
1 tablespoon vegetable oil
2 cups sliced mushrooms
2 tablespoons butter
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon paprika
12 slices bacon , cooked
3 cups shredded Mexican blend cheese
2 teaspoons chopped fresh parsley

1 With an electric mixer combine the mustard, honey, and 1 Tbsp oil, and lemon juice for 1 minute.
2 Pour 1/2 mixture over chicken in a gallon ziplock to marinate in fridge 2-24 hours.
3 Chill remaining marinade to serve with chicken.
4 After marinating chicken, preheat oven to 375°F Put remaining oil in frying pan. Heat and sear chicken on both sides.
5 Transfer chicken to oven safe pan and brush with marinade.
6 Meanwhile in frying pan add butter and saute mushrooms.
7 Season chicken breasts with salt and peppers.
8 Stack bacon across each breast, spoon mushrooms on each breast and then approx 1/3- 1/2 cup cheese on each.
9 Cover pan with foil and bake 7-10 minutes or until cheese is melted and bubbly. Sprinkle with parsley and serve with honey mustard marinade.

Monday, March 3, 2008

Oat Bars

This is a favroite snack recipe of ours. I usually add some raisons and walnuts. You could add anything!!

Easy Pleasin’ Oat Bars

2 cups ground oats (blend quick oats in food processor)
1 cup quick oats
1/2 t sea salt
1/4 t cinnamon
1/4 pure maple syrup
1/3 honey
1/4 milk
2 T canola oil

Preheat oven to 350 degrees. In a large bowl, combine all the dry ingredients. Add the wet ingredients into the dry mixtures, stirring until well combined. Transfer the mixture to a lightly oiled 8 x 8 or 8 x 12 baking dish and press down until it’s evenly distributed. Using a sharp knife, cut to mark out the bars before you bake them to make it easier to fully cut and remove the bars once baked. Bake for 19-21 minutes, then remove and let cool in pan. Once cool, use a sharp knife to fully cut the bars, then remove with spatula.

Once again, recipe taken from Happy Foody!!