Holiday Eggnog

This is a homemade recipe that cuts the fat and calories way down. It is actually really good.

One small package fat free, sugar free vanilla pudding
6 c. skim milk
2 1/2 t. rum extract
1/2 t. nutmeg

In a blender, blend 2 c. of the milk and the pudding for 1 minute on low. Refrigerate for 5 minutes. Add the rum extract and nutmeg. Mix in the rest of the milk. Chill and serve.

Traditional eggnog: 1 c. is 343 calories and 19 grams of fat.
This eggnog: 1 c. is 124 calories and less than 1 gram of fat.

Yeehaw!

Mediterranean Turkey Burgers

1 1/2 pounds lean ground turkey
1 medium apple or pear, peeled, cored and grated or minced
1 egg, lightly beaten
1 c. panko crumbs
1 1/2 t. parsley
2 cloves minced garlic
1 t. sage
1 1/2 t. rosemary
1/4 t. allspice
1 t. coarse salt
1/4 t. pepper

Mix all together with hands. Form into 6 burgers. Coat grill with canola oil. Grill on one side 5-7 minutes. Flip and grill another 5-7 minutes or until cooked through. Serve on crusty wheat buns with lettuce and tomato.

Pumpkin Cookies with Brown Butter Icing

• To. Die. For!
• 
  
• FOR THE COOKIES
• 2 3/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 1/4 teaspoons coarse salt
• 1 1/2 teaspoons ground cinnamon
• 1 1/4 teaspoons ground ginger
• 3/4 teaspoon ground nutmeg
• 3/4 cup (1 1/2 sticks) unsalted butter, softened
• 2 1/4 cups packed light-brown sugar
• 2 large eggs
• 1 1/2 cups canned solid-pack pumpkin (14 ounces)
• 3/4 cup evaporated milk
• 1 teaspoon pure vanilla extract
• 
  
• FOR THE ICING
• 4 cups confectioners' sugar, sifted
• 10 tablespoons (1 1/4 sticks) unsalted butter
• 1/4 cup plus 1 tablespoon evaporated milk,
• 2 teaspoons pure vanilla extract

1. Make cookies: Preheat the oven to 375 degrees. Whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg in a medium bowl; set aside.
2. Put butter and brown sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 3 minutes. Mix in eggs. Reduce speed to low. Add pumpkin, evaporated milk, and vanilla; mix until well blended, about 2 minutes. Add flour mixture; mix until combined.
3. Transfer 1 1/2 cups batter to a pastry bag fitted with a 1/2-inch plain tip (such as Ateco #806). Pipe 1 1/2-inch rounds onto parchment-lined baking sheets, spacing 1 inch apart. Bake cookies, rotating sheets halfway through, until tops spring back, about 12 minutes. Cool on sheets on wire racks 5 minutes. Transfer cookies to wire racks; let cool completely.
4. Make icing: Put confectioners' sugar in a large bowl; set aside. Melt butter in a small saucepan over medium heat. Cook, swirling pan occasionally, until golden brown, about 3 minutes. Immediately add butter to confectioners' sugar, scraping any browned bits from sides and bottom of pan. Add evaporated milk and vanilla; stir until smooth. Spread about 1 teaspoon icing onto each cookie. If icing stiffens, stir in more evaporated milk, a little at a time. Cookies can be stored in single layers in airtight containers at room temperature up to 3 days.

Sweet Potato Oven Fries w/ Avocado Dip

2 large sweet potatoes, unpeeled, cut into 1/4 inch thick fries

2 T. olive oil

1 t. paprika (try the smoked kind)

1/2 t. chili powder

1/2 t. ground coriander

coarse rock salt, to taste

pepper, to taste

Preheat oven to 450. Line a baking sheet with aluminum foil and set aside. Toss potatoes with olive oil and spices until evenly coated. Arrange fries in a single layer. Bake for 20 minutes on the LOWER rack in oven. Transfer pan to upper rack and bake 10 minutes more. Serve with Avocado Dip.

Avocado Dip:

1 avocado

1/3 c. mayo

1/3 c. cream cheese, soft

1/2 jalepeno, seeded

2 green onions, white and light green part only

1 lime, juiced

salt and pepper to taste

Place all in a blender or food processor. Blend for 1 minute until all is smooth.

Smothered Chicken

4 boneless breasts pounded thin

Montreal Steak Seasoning

1 T. vegetable oil

1 small carton mushrooms, quartered

1/2 lb. bacon, diced

4 slices of colby jack cheese

1/2 c. chopped green onions

1-1/2 c. diced tomatoes

4 T. barbecue sauce

Cook bacon until crisp and set aside. Saute mushrooms in same pan as bacon and set aside. Sprinkle chicken with steak seasoning. In a skillet, brown chicken in oil for 2 minutes on each side. Top each piece of chicken with barbecue sauce. Pile mushrooms and bacon on top of chicken. Top each piece with a slice of cheese. Place lid on skillet and cook for 10 minutes. To serve, top with onions and tomatoes.

Basil Chicken

1/4 c. milk

1/4 c. bread crumbs

4 chicken breasts, pounded 1/4 inch thin

3 T. butter

Dip chicken in milk then crumbs. Saute in butter in skillet on each side until done. Remove to a 200 degree oven to keep warm.

1/2 c. chicken broth

1 c. cream or half and half

1/2 c. grated parmesan

1 T. basil

1 t. salt

1/2 t. pepper

Add broth to same skillet. Boil. Stir in cream and cook 1 minute. Reduce heat. Add cheese, basil, salt and pepper.

To serve, spoon sauce over chicken.

Chicken Adobo

4 chicken breasts, cut into strips lengthwise

1/2 onion, chopped

1/4 c. soy sauce

1/4 c. vinegar

1 clove minced garlic (can use more)

3 bay leaves

1/2 t. peppercorns

1/4 c. brown sugar

1 c. water

Mix all and pour over chicken. Marinate for 48 hours. Grill.

Walker Chicken

boneless chicken breasts

garlic salt

1 c. oil

3/4 c. soy sauce

1 can sprite

Sprinkle breasts generously with garlic salt. Mix oil, soy and sprite and pour over chicken in a glass dish. Marinate in the fridge for 1-3 days. Grill.

Fruit Salsa

pineapple chunks

diced strawberries

diced kiwi

mandarin oranges

sugar to taste

lime juice to taste

Mix all and serve with Krustos from Taco Time.

Pumpkin Seeds

4 c. washed pumpkin seeds, dried out as much as possible with a paper towel

1 t. worchestershire sauce

3 T. melted butter

1 t. salt

Mix all together and spread in a single layer on a cookie sheet. Bake at 225 degrees for 1-3 hours. Stir occasionally so they dry out evenly.

BLT salad

1/2 lb bacon, cooked and crumbled into bigger chunks
2 med tomatoes
2 med avacados
Sliced almonds
Baby leaf lettuce
Honey mustard dressing

Toss all ingredients together. Add honey mustard dressing just prior to serving.

Honey Mustard Dressing:
1/2 c Honey
3 T Mayo2
T White Vinegar
2 T Juice of an orange
2 t orange zest
2 T Dijon mustard
1 T poppy seeds.

Wisk all ingredients together and serve over BLT salad.

Tuscan Chicken and White Beans

lb chicken breasts
1 t dried rosemary or 2 T fresh rosemary
1/4 t pepper
2 c chicken stock
2 cans cannellini beans (rinsed and drained) 16 oz cans
2 T sundried tomatoes (in oil) chopped

Saute chicken, rosemary, and pepper in a little olive oil 2-3 mins. Add remaining ingredients and bring to a boil. Reduce heat and simmer about 8 mins or until chicken is done. Serve with Garlic Bread.

Strawberry Citrus Shortcakes

Shortcakes:
2 1/3 c Bisquik
1/2 c milk
3 T sugar
3 T melted butter
Mix ingredients together. Drop by 6 spoonfuls onto ungreased cookie sheet. Bake for 10-12 mins @ 425.

Strawberries:
1 pint strawberries (washed and sliced)
1/4 c sugar
zest and juice of one orange.
Puree 1/4 cup of strawberries with sugar, zest, and juice from the orange. Toss remaining strawberries with puree.

Orange Whipped Cream:
1 pint whipping cream
1 t vanilla1
t orange zest
1 T orange juice
2 T sugar
Whip together until soft peaks form.

Cut shortcakes in half. Top with strawberries and whipped cream.

Blueberry Almond Cookies

2c flour
2 t baking powder
1/2 t salt
1/2 c butter softened
1 c sugar
1 egg yolk
1/2 c milk
2 t lemon zest
1/2 c chopped almonds (toasted)
1 c frozen blueberries (thawed and drained)
Combine dry ingredients in one bowl. In another bowl cream together sugar and butter. Add egg yolk and beat to incorporate. And milk, almond extract, and lemon zest. Stir in dry ingredients. Fold in almonds and blueberries. Chill dough for 30 mins. Drop by rounded tablespoon on cookie sheet. Bake @ 375 for 16 mins.I bake mine using parchment paper.

Yummy Easy Rolls

2 Pkg or 4 1/2 tsp regular dry yeast
1/4 cup warm water
1 cup hot water
1 cube of butter or margarine
1/2 cup sugar
2 tsp. salt
3 eggs
4 1/2 cups flour

Stir yeast into 1/4 cup of water and let stand 10 minutes. Mix all remaining ingredients except for 2 cups of the flour until smooth. Add the yeast mixture. Mix well. Stir in by hand the remaining 2 cups of flour to make a very soft dough. Cover and let rise until double about 1 1/2 hours. Punch the dough down, cover with plastic wrap and put in the refrigerator overnight or at least 4 hours. 3 hours before serving punch down dough. Spray counter with non stick spray. Divide dough into 3 balls and roll into 3 circles. Spread with butter. Cut each circle into 8 pizza slices. Roll the big end to the center. 21 rolls fit on one big cookie sheet. The other 3 rolls I put on a small pan. Let rise again until double about 1 hour. Bake 375 for about 10 - 15 minutes until light brown. Enjoy! :)

bottled butter (for food storage)

Boil lids and ring in water and keep hot. Wash and dry 1/2 pint jars.
Melt 1 lb. of high quality butter (cream O Weber, Meadow Gold is what was suggested, but I don't see much difference in butter quality). Melt in pan, let it start to boil, and simmer 5 minutes. Fill 1/2 pt. jar to 1/2 inch from the top, make sure jar edge is clean, and put lid and ring on, tighten firmly. Let cool til jar feels just warm, then shake. Put in fridge till cold, but shake every 5 minutes or so, while it cools, til the separated butter mixes. It will automaticlly seal with no processing. It will last on your shelf for up to 5 years. We had this demo at our RS super Saturday, and we got to tried a bottle on our hot bread. It was the consistency of butter that has been left out to soften, and had no wierd taste or texture. I lb of butter makes about 5 1/2 pint jars.

Rosemary Shortbread

Makes: 16 cookies

2 cups all-purpose flour
3/4 teaspoon salt
1/2 teaspoon baking powder
1 tablespoon chopped fresh rosemary
1 1/2 sticks (3/4 cup) unsalted butter, softened
2 tablespoons mild honey
1/2 cup confectioners sugar
1 tablespoon granulated sugar

Preheat oven to 300°F.
Whisk together flour, salt, baking powder, and rosemary in a bowl.
Mix together butter, honey, and confectioners sugar in a large bowl with an electric mixer at low speed, then add flour mixture and mix until dough resembles coarse meal with some small (roughly pea-size) butter lumps. Gather dough into a ball and transfer to a lightly floured surface. Knead dough until it just comes together, about 8 times. Halve dough and form each half into a 5-inch disk.
Roll out 1 disk (keep remaining dough at room temperature) between 2 sheets of parchment into a 9-inch round (trim as necessary). Remove top sheet of parchment and transfer dough on bottom sheet of parchment to a baking sheet. Score dough into 8 wedges by pricking dotted lines with a fork, then mark edges decoratively. Arrange rosemary sprigs (if using) decoratively on top of dough, pressing lightly to help adhere, and sprinkle dough with 1/2 tablespoon granulated sugar.
Bake shortbread in middle of oven until golden brown, 20 to 25 minutes. Slide shortbread on parchment to a rack and cool 5 minutes. Transfer with a metal spatula to a cutting board and cut along score marks with a large heavy knife.
Make another shortbread with remaining dough.

Possibly the most delicious thing I have ever eaten!

Halibut Weaver

2 pounds halibut
1 c. light mayo
1 c. shredded cheddar cheese
1 c. shredded monterey jack cheese
1 T. dill weed
1 t. dry mustard powder

Preheat oven to 350 degrees. Place halibut in a baking dish. In a medium bowl, mix all remaining ingredients. Spread over halibut. Bake for 30-40 minutes or until fish is done in the middle.

This is super yummy!

John Stockton's sukiyaki

1 round steak cut into strips
2-3 c celery sliced diagonally
1 lg onion sliced
1 c beef broth
1/2 teas sugar
1/2 teas ginger
2-3 tbs corn starch
2 1/2 cups water

Brown steak, add celery and onions. Cook stirfry until vegetables are tender. Mix remaining ingredients together and add to meat and vegetables. Let simmer for about 1 hour on low heat. Serve over cooked rice.

Thurl Bailey's Risotto with zucchini

2 1/2 c. chicken stock
3 Tbs butter
1 Tbs olive oil
1 yellow onion, chopped
1 clove garlic, chopped
1 c medium grain rice
1 zucchini, sliced thin
1/3 c paremsan/reggiano cheese
salt and pepper to taste
Bring chicken stock to a simmer. In saucepan melt 2 Tbs butter with oil, add onion and saute til tender. Add garlic and rice, stir til rice kernels are hot and coated, add half the zucchini and cook for 1 minute, add chicken stock stirring constantly. When rice is half cooked, add the remaining zucchini and salt and pepper, cook til rice is done. Remove from heat. Stir in the remaiming butter and cheeses.

From the Utah Jazz cookbook.

Creamy Black Bean Salsa Chicken

2-4 Boneless, skinless Chicken breasts
1 C. Salsa ( I use Pace)
1 15oz can Drained and rinsed Black Beans
1 can chicken broth
1 15oz can Corn drained
1 pkg Taco Seasoning
1/2 c. sour cream
1 C. grated cheddar chees

Place chicken in crock pot. Add salsa, beans, broth, corn and taco seasoning. Cook on low 6-8 hrs until chicken falls apart. Remove chicken with slotted spoon. Use fork to shred or pull apart. Add sour cream and cheese to crockpot. Stir well until blended. Return chicken to sauce. Serve with tortilla chips.

A yummy variation is to wrap chicken up in flour tortillas with a bit more cheese, and then pour sauce over top. either way, this is a YUMMMMMMMY, and easy dinner

Yummy One to One Punch

1 can Hawaiian's Own Strawberry Guava frozen juice
1- 2 liter bottle Fresca

Mix together. Make as much as you need by adding equal parts juice & soda. Add ice & lime slices to punch bowl.

Snickerdoodles

1 C. Margarine softened
2 eggs
3/4 t. cream of tartar
1/2 t. salt
1 1/2 C. Sugar
2 3/4 C. Flour
1 t. soda

Cream marg, sugar and eggs. Add dry ingredients. Roll into balls and dip in cinnamon and sugar. lightly press with back of spoon slightly flaten. Bake 400 for 8 min. DO NOT OVERCOOK or they will turn HARD

Cinnamon Pull-aparts

15-22 Frozen Rhodes Rolls
1 sml package cook & serve butterscotch pudding or Butter Pecan
1/2 C. melted butter
1 t. cinnamon
1/2 C. brown sugar
1/2 C. chopped pecans (opt)

Arrange frozen rolls into a greased bunt pan. Sprinkle pudding on top of rolls. combine butter sugar and cinnamon in bowl. Pour over rolls. Sprinkle with nuts and more cinnamon. Loosely cover with plastic and let raise over night. Bake at 350 for 30 min. Turn upside down onto large plate before serving.

Chocolate Chip Cookies

2 C. Brown Sugar
1 C. Sugar
1 3/4 C. Butter Flavored Crisco
4 Eggs
3 t. Vanilla

Cream all together.

Add:
4 1/2 C. Flour
2 t. baking Soda
2 t. salt
1 Bag MILK chocolate chips

Bake at 350 for exactly 10 min. If your oven cooks hot, adjust time accordingly. Cookies are done when the begin to turn light brown. Seriously, the BEST cookies I have ever had

Brown Sugar Glazed Carrots

1-1/2 pounds mini carrots
1 T. butter
1/3 c. brown sugar
1/4 t. dried rosemary
coarse salt
pepper

In a large skillet, place carrots, butter, sugar, rosemary and 1-1/4 c. water; season with salt and pepper. Bring to a boil, reduce to a simmer, cover and cook until tender, 13-15 minutes. (may need to add more water if it evaporates too quickly)
Remove from pan and sprinkle just a little more brown sugar on top before serving.

Mixed Berry Jam

2 pints strawberries, cut up and pulsed in blender, not pureed
3 pints of mixed berries such as raspberries, blueberries, blackberries, etc.
7 c. sugar
1 package of pectin

Measure fruit into a saucepan. Crush berries with a potato masher until desired consistency. Stir sugar into fruit. Add 1/2 t. butter or margarine to control foaming. Bring mixture to a full rolling boil on high heat stirring constantly. Stir in pectin quickly. Return to full boil and boil exactly 1 minute. Stir constantly. Remove from heat and skim foam with a spoon.

Ladle into HOT prepared jars to within 1/8 inch from top. Wipe jars and threads. Cover with lids. Invert on a towel for 5 minutes. Turn right side up after that. Check seals after they have cooled. Store.

Raspberry almond shortbread cookies

1 c butter, softened
2/3 c sugar
1/2 tsp almond extract
2 c flour seedless raspberry jam

Glaze:
1/2 c powdered sugar
3/4 tsp almond extract
3 tsp milk

Mix together butter, sugar and almond extract, add flour. Roll into 1 inch balls and place on an ungreased cookie sheet. Press thumb in center of each ball to make a small hole. Fill the hole with jam. Bake at 350 degrees for 18-22 minutes until edges are slightly brown. Let cool for 3 minutes before putting on cold cookie sheet. Combine glaze ingredients, and drizzle over warm cookies. Makes about 18 cookies, but recipe can be doubled easily.

5 times 3 ice cream

3 lemons
3 oranges
3 bananas
3 pints half and half
3 c sugar
Juice the lemons and oranges and remove the seeds. Smash the banans until soupy. Combine all ingredients and put in 1 gallon ice cream maker, freeze til done. This is a tart and creamy ice cream. You can add other favorite fruits like strawberries, apricot or peaches, but cut back on the bananas unless your container is bigger than a gallon. If you don't it will overflow as it freezes.

Crunchie Snacks

8 c chex cereal, rice or corn
6 c square graham cereal
2 c flaked coconut
1 c almonds slivered (Optional)
1 c light corn syrup
1 c sugar
3/4 c butter
1 tsp vanilla
Combine cereal, coconut and almonds in large bowl. In medium sauce pan combine all other ingredients except vanilla. Bring to boil over medium-high heat and boil for 2 minutes. Stir in vanilla and pour over dry ingredients and stir well till all the cereal is coated. Pour out onto waxed paper or a cookiesheet sprayed with Pam. Let cool 1 hour, break apart and put into airtight container or ziplocs.

Lemon Rice

1/4 cup butter or margarine
1 c. rice
1/2 c. lemon juice
1-1/2 c. chicken broth

Melt butter over medium heat. Add rice and brown for 1 minute. Add lemon and broth and bring to a boil. Cover, reduce heat and simmer for 20-30 minutes.

Baked Halibut

Oh. My. Yum.

2 lbs. Halibut steaks (1 inch thick)

½ tsp. dill weed
1 c. light sour cream

½ tsp. salt
½ cup grated Parmesan cheese

¼ tsp. pepper
¼ cup softened butter

Smoked Paprika

1. Place halibut in a greased 13 x 9 in. baking dish.
2. Combine sour cream, Parmesan cheese, butter, dill weed, salt & pepper. Spoon mixture over halibut.
3. Bake at 375 degrees for 20 minutes. Sprinkle with paprika. Fish should flake easily with a fork. Enjoy.

Cheese "Danish"

1 T. sugar
1 t. cinnamon
5 flour tortillas (6-7 inches in diameter)
nonstick cooking spray
1 c. cold skim milk
1 pkg. (4 serving size) jello vanilla sugar free pudding mix
1-8 oz. container light cream cheese
2 c. thawed cool whip lite
1 square semi sweet baking chocolate

Heat oven to 350 degrees. Mix sugar and cinnamon. Spray tortillas with cooking spray. Sprinkle with sugar mixture. Repeat on other side. Cut each tortilla into 4 wedges. Stand rounded edge in bottom of muffin cup in muffin pan and curl in the sides. (So it looks kind of like a horn) Bake 10 minutes. Cool in pan.

Mix milk and pudding mix with an electric mixer, 2 minutes. Beat in cream cheese. Gently stir in whipped topping. Refrigerate 1 hour.

To serve, fill each tortilla shell with scant 3 T. of mixture using a pastry bag. Melt chocolate in microwave and drizzle over the top.

Honey Grilled Chicken

1 c. lemon juice
2/3 c. chopped fresh basil or 1 T. dried
2/3 c. honey
2 T. olive oil
1 t. pepper
4 cloves minced garlic
4-6 boneless chicken breasts, cut in half
2 yellow peppers, cut into 2 inch pieces
2 red peppers, cut into 2 inch pieces

Combine 1st 6 ingredients and pour into a gallon size re-sealable bag. Add chicken and peppers. Shake to coat. Marinate in fridge overnight, turning a few times. Grill chicken and peppers.

Banana Bread

1/2 c. shortening
1 1/2 c. sugar
2 eggs
1 t. baking soda
3/4 t. salt
2 c. flour
1/2 c. buttermilk
1 c. mashed ripe bananas
1 c. crushed nuts (if desired)

Mix all in a big bowl. Bake in greased loaf pans for 30-45 minutes (keep checking at 30 minutes) @ 350 degrees. Freezes well.

Pretzel Salad

2 c. crushed pretzels
3/4 c. melted margarine
1 T. sugar

Mix and press into a 9x13 pan. Bake 12 minutes @ 400 degrees. Let cool.

1 c. powdered sugar
1-8 oz. softened cream cheese
1-8 oz. cool whip

Mix and spread onto cooled pretzels.

1-6 oz. raspberry jello
1 c. boiling water
1-10 oz. packages frozen raspberries

Add water to jello then stir in frozen fruit. When jello starts to set, spread over contents in pan. Chill until set.

Baked Potato Soup

1 stick margarine
1 small diced onion
1/2 c. flour
1 pint 1/2 and 1/2
6 med. baked potatoes, diced
1/2 t. salt
1/2 t. basil
1/2 t. pepper
1/4 t. tabasco
1 qt. chicken stock

Saute onion in butter. Mix in flour and cook for 5 minutes. Add stock slowly until smooth. Add 1/2 & 1/2 and spices. Simmer 10 minutes. Stir in potatoes carefully. Simmer another 10 minutes until thick. Top with cheese, bacon, green onions, etc.

Cinnamon Cream Cheese Frosting

2 sticks (1 cup) butter, slightly softened
12 oz cream cheese
6 cups powdered sugar
2 tsp. vanilla
1 1/2 tsp. cinnamon


In the bowl of an electric mixer, beat the butter and cream cheese until smooth. Slowly add the powdered sugar and mix until everything is combined. Add the vanilla and the cinnamon. Can be used for cake, cupcakes, cookies or I also thought this would be good on graham crackers.

minestrone

1 bag mixed carrots, cauliflower, zucchini, broccoli
2 bullion cubes
1 can diced tomatoes
1 sm can mushrooms
1 can kidney beans, rinsed and drained well
2 c cooked elbow macaroni slightly undercooked
1 med clove grlic, minced
1 1/2 teas. oregano
1 package high grade regular sausage
Salt and pepper as needed.
Fry sausage and break up into clumps, drain well. Cook vegetable in about 2 cups of water with bullion, til carrots are tender. Add remaining ingredients including juice from mushrooms and tomatoes, except mac, let simmer 15 minutes to blend flavor, add mac right before serving. This does well in a crock pot if you put everything in except the tomatoes, mac and beans. Make sure meat is cooked well, and put on low for about 4 hours, then add the rest of the stuff at the end. If you put in the carrots with the tomatoes, because of the acid in tomatoes, the carrots don't get tender. The macaroni absorbs some of thejuice so very slightly undercooking it makes the noodles stay better.

Fettuccine Alfredo (NOT low-fat!)

2 T. butter
7/8 c. heavy cream
1 pound fettuccine noodles
1 T. olive oil
1 c. freshly grated Parmesan, plus extra to serve
1/4 t. nutmeg
salt and pepper

Bring the butter and 5/8 c. of the cream to a boil over medium heat. Reduce heat and simmer gently for 1-1/2 minutes until slightly thickened. Meanwhile, cook the noodles to desired doneness in a lightly salted water. Add the olive oil to keep noodles from sticking together. Drain thoroughly and then pour the cream sauce over the top. Toss in the sauce over low heat. Add the remaining cream, the cheese, nutmeg, salt and pepper. Toss to coat while heating through.
Serve immediately with more Parmesan and crusty bread.

Costa Vida Chicken

5 lbs. boneless chicken breasts
1 small bottle Kraft Zesty Italian Dressing
1 T. chili powder
1 T. cumin
3 cloves minced garlic

Cook on low in a crock pot for 4 hours. Shred meat and cook 1 more hour. Serve with warm tortillas, tortilla chips, salad style, etc.

Roasted Sweet Potato Fries

2-3 medium sweet potatoes
1 t. cumin
1 t. coarse salt
1/4 t. pepper
1 T. olive oil

Preheat oven to 425 degrees. Scrub potatoes and pat dry. Halve lengthwise; quarter each half lengthwise. On a large baking sheet, toss potatoes with oil and spices. Arrange cut side down in a single layer. Roast, turning halfway through until tender and browned, about 30 minutes. Good served with light sour cream.

Spicy Honey Chicken

Rub:
2 t. garlic powder
2 t. chili powder
1 t. salt
1 t. cumin
1 t. paprika
1/4 t. cayenne

4 chicken breasts, split in half or 8 boneless thighs

Glaze:
6 T. honey
2 t. cider vinegar

Combine all spices and toss chicken to coat. Brush grill surface lightly with oil. Grill chicken on each side until cooked through.

Combine honey and vinegar, stirring well to combine. Brush on both sides of chicken in the final moments of grilling. Turn down the heat so the honey doesn't burn but let it cook for a few minutes to carmelize.

*you can also cook this under the broiler in the oven

Roasted Asparagus

1-1/2 lbs. asparagus
2 T. olive oil
1/2 t. season salt
1/2 t. garlic pepper
2 T. freshly grated parmesan cheese

Trim woody ends from asparagus. Toss with olive oil, salt and pepper. Spread out on a cookie sheet. Roast in a 450 degree oven for 10 minutes. Sprinkle cheese over top and cook for 6-8 minutes longer.

Pineapple drop cookies

4 c flour
1/2 tsp salt
1 tsp baking soda
1 c butter
2 c sugar
2 eggs
1 15 oz. can crushed pineapple drained (save the juice)
1 tsp vanilla

Glaze
4 tbs butter
1 lb. powdered sugar
Juice from canned pineapple

Heat oven to 350. Spray cookie sheet with Pam.
Sift flour salt and soda together , beat butter and sugar together til light. Add eggsand beat til combined. Add pineapple, vanilla and slour mixture. Mix well, drop on cookie sheet by heaping teaspoonful. Bake 12 minutes, or unitl golden. Beat butter and powdered sugar til smooth, slowly add pineapple juice, 1 tbsp at a time till glaze consistancy. spoon over warm cookies. Makes 5 dozen.

Pear-Berry Crisp

Serves 8
1 bag (12 ounces) frozen mixed berries
1/4 cup plus 2 tablespoons all-purpose flour
1/4 cup packed light-brown sugar
5 tablespoons granulated sugar
1/4 teaspoon ground allspice
Salt
1/2 cup rolled oats
4 tablespoons cold unsalted butter, cut into small pieces
3 pounds (5 to 7) ripe pears, peeled and cut into 3/4-inch pieces
1 tablespoon freshly squeezed lemon juice
Vanilla ice cream, or frozen yogurt (optional)
Directions
Preheat oven to 400 degrees. Spread frozen berries in a single layer on a paper towel-lined baking sheet; thaw 30 minutes at room temperature.
Make oatmeal topping: In a large bowl, mix together 1/4 cup flour, light-brown sugar, 2 tablespoons granulated sugar, allspice, and a pinch of salt. Stir in oats. Using a pastry blender, two knives, or your fingers, incorporate butter into flour mixture until large, moist clumps form. Refrigerate.
In a large bowl, combine pears with lemon juice, thawed berries, 3 tablespoons granulated sugar, and 2 tablespoons flour; toss well. Transfer to a shallow 2-quart baking dish. Sprinkle evenly with chilled topping.
Bake until fruit is tender and topping is golden, about 45 minutes. Cool at least 20 minutes. Serve with vanilla ice cream or frozen yogurt, if desired.

Cajun Meatloaf

I normally don't really love meatloaf. This one floats my boat!

2 pounds lean ground beef

1 pound ground pork

3 bell peppers (I used a mixture of red, yellow and orange)

2 medium onions

5-6 ribs of celery

8-10 cloves of garlic

3 eggs

6 T. butter

1-2 c. breadcrumbs

1 t. nutmeg

1 t. black pepper

1 t. cayenne

1 T. worcestershire

1/2 c. milk

1-1/4 c. ketchup

2 T. honey

Preheat oven to 400 degrees. Chop all of the fresh veggies into a small dice and mince the garlic. Over med-high heat melt the butter. Once it begins to brown, add the veggies and garlic. Add about 1 T. salt. After these have cooked a few minutes, add worcestershire, black pepper, nutmeg and cayenne. Next add 1/2 c. ketchup. Continue cooking and stirring for a few more minutes. Remove from heat.

Cool mixture for a few minutes and then add milk. Stir. Next add 1 cup of bread crumbs. Continue adding crumbs until it is a thick paste. In a large mixing bowl, place the ground beef and pork. Whisk 3 eggs and add to meat. Begin adding the veggie mix into the meat until it is blended well.

Spray a sheet pan with cooking spray. Form meat mixture into loaf on pan keeping it about 1 1/2 inches thick. In a small bowl, mix 3/4 c. ketchup with 2 T. honey. Slather over top of meatloaf.

Bake for about 40 minutes.

*This made a HUGE meatloaf. I ended up dividing the meat in half and freezing one half for later use.

Ambrosia Macaroons

1 stick unsalted butter, room temp

3/4 c. sugar

1/8 t. salt

2 t. grated orange peel

3 large eggs

6 cups firmly packed sweetened coconut

6 oz. semi sweet baking chocolate, melted

Preheat oven to 325 degrees. Line 3 large rimmed baking sheets with parchment paper. Beat butter in a large bowl until smooth. Add sugar and salt; beat until blended. Beat in orange peel, then eggs, 1 at a time. Mix in coconut. Drop batter onto sheets by tablespoonfuls, spacing 1 1/2 inches apart. Bake 1 sheet at a time until golden on bottom and browned on top, 23-25 minutes. Cool completely on pans. Drizzle melted chocolate over the top.

*These are a little tricky to get off the parchment.

creme brulee french toast

1/2 c unsalted butter
1 c packed brown sugar
2 Tbs corn syrup
sliced bread tp cover butter mixture
5 large eggs
1 1/2 c half and half
1 tsp vanilla
1/4 tsp salt
Melt butter, brown sugar, and corn syrup. Pour into 9x13 baking dish. Arrange bread pieces on top. Beat together eggs, half and half, vanilla and salt, pour over bread slices. Cover and chill vernight in refrigerator. Bake uncovered at 350 degrees for 30-40 minutes. This is from the Worldwide Ward cookbook. We had it at Laurel Legacy, and it is fab.

*actually posted by peg

Cowboy Butter

1/2 lb. bacon, diced

1 small onion, diced

1- 6 oz. can tomato paste

1/2 c. molasses

1/2 c. worchestershire sauce

2 T. liquid smoke

2 T. tabasco

1 lb. butter, room temperature

Saute bacon until brown. Add onions and saute until soft. Add remaining ingredients except butter. Simmer for 15 minutes. Remove from heat and blend in food processor while still hot. Add butter a little at a time until blended. Don't over blend. Serve with steak.

Great on top of grilled steak, chops, baked potatoes or baked sweet potatoes.

Steak Marinade

1/2 c. steak sauce (A-1, worchestershire, etc.)

1 T. soy sauce

1/3 c. italian salad dressing

1/3 c. honey

1/2 t. garlic powder

Whisk all together. Pour over steaks in a gallon ziploc bag. Marinate for 24 hours, turning once in a while. Discard marinade and grill steaks.

*This is a great tenderizer for tougher cuts.

Almond Blueberry Cookies

2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2cup unsalted butter
1 cup sugar
1 egg yolk
1/3 cup milk
1 teaspoon almond extract
2 teaspoons lemon zest (about 1 lemon)
1/2 chopped almonds (toasted)
1 cup frozen blueberries (thawed and drained)

In a medium bowl combine flour, baking powder, and salt. In another bowl cream together butter and sugar. Add egg and beat to incorporate. Add milk, almond extract, and lemon zest. Stir in dry ingredients. Fold in almonds, then blueberries. Chill dough in refrigerator for 30 mins. Preheat oven to 375 degrees. Using two small spoons, dollop mix onto cookie sheets. Bake until golden brown around the edges, about 15 mins. Cool cookies on wire rack.

*Note* If you don't thaw the blueberries they mix in better and you don't have to chill the dough. I just let it sit on my counter for about 15 mins and it is perfect. Also I use parchment paper on my cookie sheet and I use my Pampered Chef med scoop instead of two spoons. This works great but you do have to increase cooking time to about 18 mins.

Ricotta Cookies

2 cups sugar
1 cup butter softened
3 eggs
2 teaspoons vanilla
1 teaspoon baking soda
1 teaspoon salt
1 15oz carton Ricotta Cheese

Cream Cheese Frosting

4 oz Cream Cheese
1/2 cup butter
1 teaspoon vanilla
2 cups powdered sugar

In a large mixing bowl combine sugar and butter. Add eggs and vanilla and mix until creamy. Mix dry ingredients together. Add half to wet mixture and beat until well blended. Stir in remaining dry ingredients and ricotta cheese. Drop by rounded tablespoon 2 inches apart on cookie sheet. Bake at 350 degrees for 12-14 mins. *Note* Cookies will not brown on top. Let cool and frost with Cream Cheese frosting.

White Bean Chicken Chili

2 15 oz cans Great Northern Beans (rinsed and drained)
1 large onion (chopped)
1/2 cup real butter
1/4 cup all purpose flour
2 cups chicken stock
2 cups half & half (or 1c milk and 1 c half & half)
1 teaspoon Tobasco
1 teaspoon chili powder
1 teaspoon cumin
1/2 teaspoon salt
1/2 teaspoon pepper
dash of cayenne pepper
2 4oz cans chopped green chilis and juice
1 whole rotisserie chicken shredded (white and dark meat)
8 oz Monterey Jack cheese (grated)

Drain and rinse beans. Saute onion in 2 TBSP butter over med heat until softened but not browned. In a heavy pot melt remaining butter over med-low heat. Wisk in flour. Turn to low and wisk constantly for 3 mins making sure it doesn't turn brown. Stir in broth, half & half, onion. Bring mixture to a boil over med. heat til thickened. If it is too think add more broth. I usually end up adding more. Stir in spices. Add beans, chilis, chicken, and cheese. Cook over med heat for about 10-15 mins or in a crock pot over low heat. Serve with sour cream and tortilla chips.

Caramel Chex Mix

1/4 C. Butter
1Tbs. Karo Syrup
1C. light Bown Sugar, Packed
4C. Rice Chex Cereal

Butter cookie sheet. Heat Butter and syrup in a skillet ove low heat until butter is melted. Stir and add brown sugar. Heat until mixture is foamy. Cook 2 more minutes. Add cereal all at once and stir until each piece is coated. Pour onto cookie sheet. When cool break into pieces. Makes 5 cups. NUMMMMMMMY!

Easy Key Lime Pie

1 prepared nilla wafer or graham cracker pie crust

1 can sweetened condensed milk

3/4 c. lime juice, fresh or bottled

1/2 c. sugar

4 large egg yolks

pinch salt

lime zest (optional)

In a medium bowl, combine milk, lime juice, sugar, egg yolks and salt. Whisk until smooth. Pour into crust. Bake at 350 degrees for 20-25 minutes until filling is set around edges but slightly loose in the center. Cool at room temperature and then refrigerate for 2 hours. garnish with zest and serve.

Chicken and herb dumplings
2 1/2 to 3 lbs chicken, whole or cut up (may also just use the parts you like)
1 tsp salt
1/4 tsp pepper
2 whole cloves
8-10 small pearl onions, skinned
1 clove garlic minced
1/4 tsp marjoram
1/4 tsp thyme
1 bay leaf
1 c sour cream
1 c bisquick
1 tbs chopped parsley(may use dried)
6 tbs milk
Remove chicken skin and sprinkle with salt and pepper, put in crock-pot, insert cloves in one onion, put all onions in pot. Add spices and 1/2 c water Cook on low for 5-6 hours, remove bones, bay leaf and cloves, stir in sour cream,turn heat to high. Mix parsley, milk and bisquick until biscuit dough forms, drop by teaspoon fulls around the edge of the pot, try to leave some space in between for the steam to cook them. Cover and cook on high for 30 minutes. If your crock pot has a plastic lid, it won't get hot enough inside to cook the dumplings, line it with tin foil.

Thai Beef Wraps

Ingredients: 1 pound ground beef

1 small red pepper, seeded & thinly sliced

3 scallions or green onions, thinly sliced

2 T. finely chopped ginger

2 cloves minced garlic

1/2 t. red pepper flakes

1 T. sugar

3 T. soy sauce

1 t. sesame oil

12 large Boston or Butter lettuce leaves, rinsed and patted dry

1 cucumber, peeled and thinly sliced

1 bunch each mint and cilantro leaves, chopped

1 lime, cut into wedges

Directions: Brown hamburger over med-high heat until cooked through. Add pepper, scallion, ginger, garlic, pepper flakes and sugar. Cook for 5 minutes, stirring occasionally. Turn off heat, stir in the soy sauce and sesame oil. To serve, top lettuce leaf with cucumber, mint and cilantro. Place 1/4 c. of beef mixture on top. Squeeze lime over top, roll and eat.

Side notes: I doubled this recipe for my fam. This is really good but kind of messy. I thought this filling would be awesome in egg rolls. I used a mixture of red, yellow and orange mini peppers and it was really good. The sesame oil, mint and cilantro really make this. Don't skimp on these.

Recipe Blog

I am starting this blog for the Adams family mom and girls. It is intended for us to post recipes we like, new recipes we love, etc. It's so when we get in a cooking rut we can go here and peruse and hopefully find something good to make. AND I think it's unfair that you all make fabulous things for which I never get the recipe! PLEASE PLEASE help me keep it up. I think it will be fun if we all contribute. I have added all of you as people who can post here.

(Tyson came up with the tag line of 'Adams family num-nums'. He is very proud. I hope you also got the 'crock' pun. If you didn't, you don't belong here.)