Month: September 2011

Roast Chicken with Rosemary

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I know this is a simple recipe, but I have many friends who are afraid of roasting chickens. Seriously – try it. You’ll wonder what took you so long to try it. It is SO easy.

Ingredients:
– Roasting chicken
– Salt and Pepper to taste
– One whole onion
– Rosemary

1. First things first – rinse the chicken. If the chicken has all the “innards” take those out – you can either toss them or use the neck to cook into the gravy.
2. Season chicken with salt, pepper, and rosemary sprigs. Put onion in the cavity.
3. Place chicken in a roasting dish, or a casserole dish.
4. Cook chicken at 350 until juices run clear and the internal temp reaches 165. (about 20-25 minutes per pound)

Enjoy! Seriously, how simple is that? You’ll feel like Miss Susie Homemaker when you pull out a beautiful chicken out of the oven.

Cheesy Potatoes

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This dish was served at a Relief Society activity in my mom’s ward several years ago. Although it was delicious as is, I have made a few changes in both ingredients and preparation. It can be a main dish (with ham) or a side dish (without ham).

1/2 stick (4 Tbsp) butter
1 can cream of chicken soup
1 pt light sour cream
Salt and pepper to taste
1/2 Tbsp onion powder
1 to 1 1/2 cup cubed ham (optional)
1/2 to 1 cup grated cheddar cheese
~2 lb. bag of frozen hash browns

1. Melt and mix the butter, soup and sour cream in a large pot over medium heat. Stir until smooth.

2. Add the ham (optional), cheese, onion powder, salt and pepper. Heat through, stirring often.

3. Stir in the hash browns until covered with the soup mixture.

4. Transfer to a 9×13 baking dish, coated with cooking spray.

5. Bake in the oven for 50 to 60 minutes.

[The original recipe called for southern-style hash browns, although I prefer to use the shredded. Use the longer cooking time for the southern-style potatoes; the shredded hash browns take less time to cook through.]

Source: Adapted from a family friend’s recipe

Thick Tomato Soup

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This is a staple dish in our home. We eat it for lunch at least once a week and the kids scarf it right up (even Mr. Picky, aka: Ruffian1). Easy-peasy! Guaranteed Goodness!
8-12 oz Uncooked Pasta–we like SMALL shells or Elbow Macaroni
2 (10 oz) Cans Tomato Soup
1 Can ONLY Water
1/2 tsp Thyme
1 tsp Basil
1 tsp Oregano
1 (13 oz) Can Chicken Breast (you could cook a chicken breast and shred it, instead)
1 Cup Cheddar Cheese
1. In a Medium saucepan, cook Pasta according to package directions. Remove to strainer.
2. In the same pan (SAVE ON DISHES!), empty the tomato soup and add 1 can of water (remember, this is THICK soup. You can add more water if you like, but we don’t.)
3. Stir in Thyme, Basil, and Oregano.
4. Shred the chicken with a fork and add it to the soup. Mix until everything is evenly incorporated.
5. Add cooked noodles and stir well.
6. Remove from heat and stir in cheese.
Mm-MMM!
Source: My family recipe box
~Kara

English Muffin French Toast

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I have no idea which magazine this recipe came out of–Better Homes & Gardens?  Southern Living? Popular Mechanics?   Don’t have the foggiest.  Didn’t know I would need that information when I clipped it for my “Someday I Will Make This” folder.  So, if the ‘owner’ of this recipe ever reads this blog and recognizes this recipe–props to you sista!  I promise to never make this and call it my own.  You will always be a part of this dish…By the way, I put raspberries on mine because that is what I had in my pantry (Thrive product).  I would like it better with the suggested fruit toppings, I think.  They would be sweeter.  Just sayin’…

Ingredients:
4 large eggs
1 cup nonfat buttermilk
2 tsp. orange zest
1 tsp. vanilla extract
6 English muffins, split
   Vegetable cooking spray
1 cup fat-free Greek yogurt
2 Tbsp. maple syrup
   Toppings:  chopped fresh strawberries or nectarines.
1.  Whisk together first 4 ingredients in a bowl.  Place English muffins in a 13″ x 9″ baking dish, overlapping edges.  Pour egg mixture over muffins.  Cover and chill 8-12 hours.
2.  Remove muffins from remaining liquid, discarding liquid.
3.  Cook muffins, in batches, in a large skilllet coated with cooking spray over medium-high heat 2-3 minutes on each side or until golden.  Stir together yogurt and syrup until blended (I would add more syrup to your taste.  I did.); serve with the muffin French toast and toppings.
Source:  There really is one somewhere in a magazine.

Yellow Cupcakes

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These cupcakes are compliments of Martha Stewart. I like this recipe because it’s simple and I always have the ingredients on hand!

Ingredients:
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup sugar
1/2 cup (1 stick) unsalted butter, room temperature
2 large eggs
1/2 cup milk
1 teaspoon vanilla extract

1. Preheat oven to 350 degrees. Line the cups of a standard muffin pan with 12 cupcake liners.
2. Add flour, baking powder, salt and sugar in a large mixing bowl. Mix dry ingredients.
3. Combine milk and vanilla in a small bowl or measuring cup. Set aside.
4. With the mixer on medium speed, add softened butter one tablespoon at a time until incorporated in to the flour mixture.
5. Add eggs one at a time.
6. Add milk and vanilla and continue mixing for an additional 2 minutes.
7. Fill cupcake liners half full and bake 17-20 minutes.

*Keep a close watch on your cupcakes, especially if you are trying a new recipe for the first time. Oven temperatures vary! These cupcakes don’t take longer than 18 minutes in my oven.

Source: MarthaStewart.com

Sugar-n-Spice Pumpkin Bread

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This bread is delicious and one of our families’ favorites. It works well as a muffin, freezes well (4-6 weeks max) and makes 5 medium loaves or two large regular loaves.

Ingredients:
4 eggs slightly beaten
3 cups sugar
1 cup vegetable oil
2 cups canned pumpkin
2 TBLS pumpkin pie spice
2 tsp baking soda
1 tsp salt
4 1/2 cups all purpose flour (whole wheat is yummy also)
2 cups chopped cranberries (optional)

Topping:
1/2 cup brown sugar
1 1/2 tsp cinnamon
2/3 cup finely chopped nuts (optional) pecans or walnuts work best

Mix ingredients together in small bowl with a fork – set aside.

1. Spray bread pans with non stick spray
2. Mix first 4 ingredients until blended
3. Stir in all dry ingredients plus cranberries if you are using them until well combined
4. Pour into greased pans
5. sprinkle Topping over bread
6. Bake at 350 for 40-50 minutes or until toothpick inserted in middle comes out “clean”
7. Remove bread from pans and cool on cooling rack

Source: Combined adaptation from my mom’s recipe and “The Hows and Whys of the Year Supply”

Chicken Tortilla Soup

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A very easy and delicious version of tortilla soup that can be made with food storage ingredients. Your kids will love helping with this one.  And guess what? 
 It has a hint of lime!  
Ingredients: 
2 cans (28oz or 3 1/2c) Chicken Broth
1/8c Taco Seasoning (or to taste)
A few shakes of garlic powder =)
Juice of 1 lime
2 chicken breasts, cooked and cubed*
1 can of corn with liquid
1 can of black beans, drained and rinsed
1 can of diced tomatoes with green chiles (Rotel offers Mild, Medium and Hot!) 
1 large avocado, peeled and diced
  1. Pour broth into soup pot, add taco seasoning, garlic powder and lime juice.  Stir until well blended.
  2. Add all other ingredients except avocado.  Bring to a boil, lower heat and simmer for 15 min or so.   
  3. Add avocado just before serving.  
  4. Serve with shredded cheddar cheese, sour cream and some crispy tortilla chips.  Mmmmm.  

Adapted from AllRecipes.com Six Can Chicken Tortilla Soup


*The original recipe calls for canned chicken, which works if you’re going for a food storage friendly recipe.  But I would argue that it’s much better with fresh or frozen chicken breasts.  =)  
*The amount of taco seasoning you add will add or decrease the spiciness of the soup, so if you like it spicy….bring it on!  
*ALSO…if you have Kids in the kitchen, they will love helping you empty the cans into the pot!  

Pumpkin Pie Shake

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I love the fall season and all that comes with it. I especially love the fall food we make! Pumpkin pie spice is one of my favorite spices. So, I tweaked a recipe that I found for milkshakes and came up with the yummiest milkshake ever! The only downside to them is that they are highly addictive. I had one for breakfast this week…. Shh…don’t tell. Hope you like them!

2 c vanilla ice cream
1 c milk
2/3 c canned pumpkin
1/4 c packed brown sugar
3/4 tsp. pumpkin-pie spice
3 Tbsp. frozen whipped topping, thawed

Combine first 5 ingredients in a blender, process until smooth. Pour 3/4 c ice cream mixture into each of 4 glasses. Top each with about 2 tsp. whipped topping; sprinkle with the addtional pumpkin-pie spice, if desired.

adapted from Cooking Light

No Bake Cookies

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These are great for people who aren’t a huge fan of peanut butter. They are so easy and it’s nice not to have to heat your kitchen up with an oven in order to get a sweet treat sometimes! Children love to get in on the “dropping” step of making these.

2 cup sugar

1/2 cup fat-free milk

1/2 cup butter or margarine (I usually stick with butter)

3 cups quick-cooking oats

1 cup flaked coconut

6 tbs. baking cocoa

1/2 tsp. vanilla extract

1-In a saucepan combine the sugar, milk and butter.

2-Bring to a boil, stirring constantly.

3-Boil for 2 minutes. Remove from heat.

4-Stir in the oats, coconut, cocoa, and vanilla.

5-Drop by rounded spoonfuls onto waxed paper (I also use parchment paper if that’s what I have on hand-it works fine).

6-Let stand until set.

*You can also freeze these.

Source: allrecipes.com

Bottoms-Up Cake

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This is a fun and easy dessert to make.  It seems to defy reason!  But it’s not just fun; it’s seriously delicious too.

Ingredients:
1 cup flour
1/2 cup sugar
2 Tbsp. unsweetened cocoa
1 1/2 tsp. baking powder
1/2 tsp. salt
—-
1/2 cup milk
1/4 cup vegetable oil
2 tsp. vanilla
—-
1 cup sugar
1/4 cup unsweetened cocoa
1 1/2 cup boiling water

1.  Preheat oven to 350 degrees.  Mix first five ingredients together in medium bowl.
2.  Add in milk, oil, and vanilla and mix well.  Pour into UNgreased, flat 2-quart baking dish.
3.  Combine last three ingredients in small bowl.  Pour evenly over batter in the pan.
4.  Bake for 25-30 minutes.  Test only as deep as the cake with a toothpick.  The whole thing will wiggle since the cake is basically sitting on a bed of yummy chocolate sauce now.  Cool for 30 minutes.  Serve with whipped cream.

Source:  my recipe box