Month: September 2011

Make Ahead Mashed Potatoes

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I LOVE mashed potatoes. This recipe is pretty much amazing in my book. I hope you enjoy!

5 pounds potatoes, washed, peeled and diced
2 Tbsp. Butter
8 oz. Cream cheese
8 oz. Sour cream
2 tsp. Garlic Salt
Chopped Chives, optional

Bring water to a boil and cook potatoes until tender. Place into mixer add butter, and mash potatoes. Add cream cheese, sour cream, and garlic salt. Beat until fluffy. Pour into greased 9×13 casserole dish top with chives if wanted. Cover with foil.

You can either place in the fridge – it’ll stay great for up to 3 days or you can cook them right away.

Cook covered, at 350 for 30-45 minutes (based on if it’s chilled or warm).

Window Cleaner–334 views

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Back in the 70’s when I was at Ricks College (you know it as BYU-Idaho) I had to make a presentation in one of my classes.  This was videotaped so that we could see ourselves in action, teaching something.  Complete with a flip mirror above my head so that the camera and audience could get a better view of what I was doing, I demonstrated how to make homemade window cleaner.  That was a fun assignment and I, of course, aced it!  In another class we all contributed tips, articles, ideas, etc. to help build each other’s Personal File.  That is where I got this “recipe” and no I do not remember who it came from.  I have used this cleaner, off and on, for years.
Ingredients:
2 tablespoons NON-sudsing ammonia
1 teaspoon liquid detergent
1 pint rubbing alcohol
1 gallon container
   water
   food coloring

1.  Add the first 3 ingredient to the gallon container, then fill with water. 
2.  Color to preference.
TIP–I would be careful with which color you choose.  Blue would be an obvious choice.  Pink or Purple might be too enticing for a little child who doesn’t know better and wants to check out the pretty water…Mine is light purple but I don’t have small ones at home, until the grandson comes over and then I just make sure he doesn’t have access.

Beef and Bean Burger Wraps

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These are so good and a great option for a healthy dinner! I can only give credit to family.go.com.

Ingredients:
1 lb. lean ground meat
1 1/2 cup refried beans
2 jalapenos, diced and without seeds
1 avacado, peeled and pitted
1 cup fresh salsa
5 tortillas
Shredded lettuce
Pepper jack cheese, shredded
Limes wedges

1. Preheat oven broiler. Place oven rack in upper third part of the oven. Line a pan with aluminum foil and coat with cooking spray.
2. Mix ground beef, beans and jalapenos just until combined. Do not over mix. Shape into five oblong patties.
3. Broil patties 12-15 minutes, turning once after about 7 minutes.
4. In a medium bowl, mash avacado and mix with salsa.
5. Spread guacamole on to tortillas. Sprinkle with lettuce and cheese. Top each with a burger, sprinkle lime juice from one wedge and wrap!

Source: family.go.com

Cheesy Vegetable Chowder

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This is one of our favorites soups and taste great any time of year. It is especially delicious on those cool fall and winter days. I serve this with homemade bread and a crisp green salad – Yum!

Ingredients:

1/4 cup butter
1 medium-large onion diced
3 cups finely chopped cabbage
5 stalks celery chopped
1 tsp black pepper
1 TBLS garlic powder
2 cups water
1# carrots chopped
3 TBLS Chicken Soup Base
8 cups water
2 cups diced potatoes
3 cups milk
1/2 cup flour or cornstarch mixed in with 1 1/2 cups water
2 cups chopped cauliflower
2 cups chopped broccoli
1 1/2 cups shredded Sharp Cheddar Cheese
4 oz Velveeta Cheese cut into cubes

1. In large soup pot place butter and onions – stir until butter is part way melted.
2. Add cabbage, celery, black pepper and garlic powder – stirring occasionally until onions and cabbage are browning
3. Add 2 cups water, soup base, and carrots boil for about 5 minutes or until water is almost gone
4. Add 8 cups water and boil for 10 min – stirring occasionally
5. Add diced potatoes and milk – bring back to a boil and let boil for 5 min. Watch pot carefully as milk tends to boil over
5. Add flour and water mixture stirring constantly while adding to prevent lumps. Boil for 5 min
6. Add cauliflower and broccoli – boil for 5 min
7. Add cheeses and taste for seasoning adjustments (more soup base, pepper, cheese etc. There is enough salt in the cheese and soup base that usually none is needed.)
8. Let stand for 5 min to slightly thicken before serving.

Source: A Jennie original

Parmesan Baked Chicken

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I am not kidding when I say “Try This!” This is soo good! You can’t stop eating it! AND, I don’t know if you can see, but the bottom of the chicken breast is just as crusty as the top! Yum!

6 chicken breasts
1/2 tsp. salt
1/4 tsp pepper
4 Tbsp. butter, melted
2/3 c. toasted bread crumbs, (I like Italian)
1/3 c. grated Parmesan cheese
1/2 tsp. garlic powder
Kosher salt
pepper

Combine melted butter and garlic powder in pie plate. Mix crumbs and cheese in a pie plate.
Pound the chicken to about 1/2 ” thickness. Brush chicken with garlic butter, then roll in bread crumb mixture. Place chicken in foil-lined baking dish/ cookie sheet.
(When baked on the foil-lined cookie sheet the bottom of the chicken crisps as well as the top! This is my favorite way to cook this.)
Drizzle with any remaining garlic butter. Sprinkle a small amount of Kosher salt over the chicken breasts. Bake at 400 degrees for 40-45 min or until chicken is done.

adapted from Terry Pate – Greenville Ward Cookbook

Carrot Cake Cinnamon Rolls

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I love cinnamon rolls.  Like, REALLY love them.  When I saw the idea to use a cake mix as a base for a cinnamon roll, the wheels started turning.  I decided to experiment with a carrot cake mix I had in the pantry.  The results were better than I expected so I think I see some more experimentation going on in the near future….orange cake mix with orange cream cheese frosting, chocolate cake mix with cookies and cream frosting or chocolate frosting with a mint drizzle.  Hmmmm….probably didn’t pick the best time to go on a diet.  Oh well, enjoy these yummy spirals of gooey goodness!!

Ingredients:
1 carrot cake mix (I used Betty Crocker)
2 1/2 cups warm water
4 1/2 tsp. yeast
1 tsp. salt
5-6 cups all-purpose flour
melted butter
cinnamon
sugar
raisins

1.  Combine cake mix, water, yeast, salt, and 2 cups of the flour.  Whisk until well blended.  Mix in remaining flour with wooden spoon until well combined.  The dough should not be super sticky, just a little bit sticky.  Let rise until doubled.
2.  Push the dough down and roll out into a large rectangle on a well-flour surface.  Spread melted butter evenly over the surface to within 1/2″ of the edges.  Sprinkle with sugar, cinnamon, and raisins.
3.  Roll up dough.  Cut into 16 slices.  Place on greased sheet, cover, and let rise until doubled.
4.  Bake at 350 degrees for 20-23 minutes.  Frost while still warm.

Frosting Ingredients:
8 ounces cream cheese, softened
any leftover melted butter
1/2 tsp. vanilla
pinch of salt
pinch of cinnamon
about 4 cups powdered sugar
milk

1.  Cream the butter (if you have any left) and cream cheese until smooth.  Mix in vanilla, salt, and cinnamon.
2.  Add powdered sugar a cup at a time, thinning as you go with a few teaspons of milk until the frosting reaches the proper consistency.
3.  Scoop spoonfuls of frosting onto the pan of rolls and spread with an offset spatula.

Notes:

  • I eyeball the butter, sugar, cinnamon, and raisin amounts inside the rolls.  I spread the melted butter out a few tablespoons at a time and sprinkle enough sugar on top of that to kind of soak in the butter.
  • Cutting Tip:  Buy a container of plain ol’ dental floss to cut the cinnamon rolls.  After you have rolled the dough up, take a long thread of the floss and scoot it under the roll at the halfway point. The floss will be perpendicular to the dough.  Take the ends, cross them, and pull.  Easy, and no more smushed rolls!
  • I like to add a touch of cinnamon to my frosting to tie in the flavors.
Source:  a Julie original 

Oven-Baked Sweet Potato Fries

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I would eat these fries for breakfast, lunch and dinner if it was allowed. This is one of my all-time favorite foods! Don’t get confused and buy yams. Though tasty, yams will get too mushy when cooked.
2 large sweet potatoes makes about 4 servings.
1. Wash the sweet potatoes, and preheat the oven to 450 degrees.

2. Using a very sharp chopping knife, julienne the potatoes into thin fries. Try to make them as uniform in thickness as you can, it will help with baking them evenly.
3. Place the fries in a microwave-safe bowl and submerge them in water. Cook for 5 minutes in the microwave. This will soften the potatoes up just a bit and speed up cooking time.
4. Dry the fries off on a paper towel and then place them on a baking sheet.

5. Drizzle the fries with vegetable or olive oil, and stir to coat evenly.
6. Season with salt and pepper.
OR for a sweeter version sprinkle with a cinnamon and brown sugar mix.
7. Bake at 450 degrees for 20 minutes, stirring once after 10 minutes.
Source: My own trial and error.

The Temple

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Organize yourselves; prepare every needful thing; and establish a house, even a house of prayer, a house of fasting, a house of faith, a house of learning, a house of glory, a house of order, a house of God;
~Doctrine & Covenants 88:119

Each and every time I read this passage of scripture, the first picture and/or thought that comes to my mind is of the temple. There isn’t a more perfect example of how we should organize our own homes and lives than by the standards of the temple.

I can often think of several excuses not to attend, but what I should be tinking about are all of the blessings that come from worthily entering the temple. Lds.org defines the temple as “a place of learning.” There isn’t a more perfect envirnoment than being in the atmosphere of the temple to learn the ordinaces that will allow us to return to live with our Heavenly Father. I can’t think of a better opportunity that allows me ponder and pray about any stuggles in my life. In the temple, I can give thanks for my endless blessings and receive personal revelation.

I know that the promised blessings that come from attending temple are real. There isn’t a more sacred place for learning and receiving strength.

Homemade Kettle Corn

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I used to make this for movie night when I lived at home with my parents.  It’s very easy to make and is ready in about 6 minutes! 

Ingredients:
1/4 cup oil (I’ve used vegetable and light olive oil.  Both work fine)
1/2 cup corn kernels
1/4 white sugar

1.  Have everything ready before you begin. Measure your corn and sugar and put into a bowl.  Pull out a large pot with a lid (I always use my 8 quart.  Do not use a dutch oven), two oven mitts, a wooden spoon, a large bowl to pour popped corn into, and salt.

2.  Pour your oil into your pot, add 3 corn kernels, cover, and heat over medium-high heat.

3.  Once the 3 kernels have popped, add the rest of your corn kernels and sugar.  Mix well and cover.

As soon as I put the lid on I rinse the sugar off my spoon.  It hardens quickly so I like to rinse it so I can use it later to mix the kettle corn with salt. 

4. After about 15-20 seconds, grip the handles of your pot and shake it.  Continue to shake your pot every 15-20 seconds until your kernels start popping.  Once they do, alternate between shaking and allowing pot to sit on burner a few moments.  When the popping slows down to 1 pop every few seconds, turn off the heat.  Give pot another shake, just for fun.

4.  Immediately pour kettle corn into your bowl and sprinkle with salt.  Stir, sprinkle more salt, then stir.

Enjoy!

*Please do not add extra sugar when making this.  After your kitchen fills with smoke and your pot is filled with burnt sugar…you will not like me anymore.  Just don’t do it.

*This recipe takes practice to get the hang of when to shake your pot and when to let it sit.  Just listen to your kernels and judge by how quickly they’re popping.

*After I’ve salted my kettle corn I like to fill my pot with soapy suds.  It makes clean up a breeze!

Source:  My memories…  Actually, I don’t know.  Probably somewhere online.

Mexican Chicken Stew

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We once served this stew when we had the missionaries over for dinner. Apparently one of the elders liked it so much that he told another elder coming to our ward about it, and it has been requested!

Ingredients:
1 pound boneless skinless chicken breasts, cubed
1 T canola oil
2 cans (14 1/2 ounces each) diced tomatoes, undrained
2 C frozen corn
1 can (15 oz) black beans, rinsed and drained
1 can (14 1/2 oz) reduced-sodium chicken broth {I made my own in this amount}
1 can (4 oz) chopped green chilies {I used 2 cans of Old El Paso brand; I think their chilies are the best.}
2 T chili powder
1 T ground cumin {I used a bit less b/c I don’t really like cumin)
1/2 t salt
1/4 t cayenne pepper
Whatever you might want to add to your individual serving(s), such as shredded cheese, sour cream, chopped green onions and/or cilantro, etc.
1. In a small skillet, brown chicken in oil.
2. Transfer chicken to a 5-quart slow cooker.
3. Stir in the remaining ingredients. {I just combined them all and then stirred.}
4. Cover and cook on low for 5-6 hours or until chicken is no longer pink.
5. Personalize your servings and enjoy!
Yields 6 servings.
Source: Renamed by me, recipe used was submitted to Taste of Home by Stephanie Rabbitt-Schappacher of West Chester, Ohio