Chili Con Turkey

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Have any of you tried The Abs Diet for Men? Well, my husband swears by it so I sometimes HAVE to use recipes from there so that we can eat healthier.  I tell him we can just use the principles and food list but he insists it must be the recipes.  Whatever…with names like Mas Macho Meatballs and Chicken a la King Kong, these recipes are meant to appeal to guys.  We like the recipes, though, and this is one of them. There is an Abs Diet for Women, but do I dare use one of those recipes?  We shall see…
Ingredients:
1 pound ground turkey
1 can (14-oz.) Mexican-style diced tomatoes
1 can (15-oz.) black beans, rinsed and drained
1 can (14-oz.) whole kernel sweet corn, drained
1 package (1.5 oz.) dried chili mix
1 tablespoon ground flax seed
1/4 cup water
1 cup cooked rice

1.  In a large nonstick skillet over medium-high heat, brown the turkey.
2.  Add remaining ingredients, except the rice.  Cook over low heat for 10 minutes.
3.  Serve over rice, if desired.
4.  This recipe states that it makes 4 servings, but really you can get a couple more.
Source: “The Abs Diet for Men,” David Zinczenko with Ted Spiker

Pizza Sauce

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During our first Christmas in NC we decided to change some of the “food traditions” a bit and start a “make your own shape pizza for Christmas Eve Dinner” tradition. Thus began the quest for a good pizza sauce.

After trying different commercially produced sauces and not finding anything that we really liked, I began to experiment. As they say… one of the “true secrets” to good pizza is in the sauce. This is our current favorite Pizza Sauce and is also a great dipping sauce for Pita and Bread Sticks.

I have included the “fresh” version and the “shelf stable” version – Enjoy!

Ingredients – fresh:
1 15oz can stewed or diced Italian Tomatoes
2 Roma Tomatoes chopped
1/2 cup chopped onion
6-10 fresh Basil leaves – chopped
10 fresh Oregano leaves – chopped
1 clove garlic chopped
1 tsp sugar or 1/2 tsp honey

Ingredients – shelf stable:
1 15oz can stewed or diced Italian tomatoes
1/4 cup dried Onion
2 tsp dried Basil
3/4 tsp dried Oregano
2 tsp garlic powder
1 tsp sugar or 1/2 tsp honey

1. Place all ingredients into a blender and Puree for 30 seconds to 1 minute
2. Spread on desired pizza crust

Source: A Jennie Original

Deep Dish Chicken Pot Pie

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The crust of this is really good and flaky. The inside is creamy! This is some good stuff!

Crust:
2 c. all -purpose flour
1/4 tsp. salt
2/3c butter or margarine
1/4 c. cold water

Filling:
2 -1/2 c cooked, cubed chicken
2 c fresh or frozen peas
1/4 c finely chopped onion
3 med. slice carrots
2 med. potatoes, peeled, cubed

Sauce:
3 Tbsp butter or margarine
3 Tbsp. all-purpose flour
1 c. half- and- half
1/2 c chicken broth
1/2 tsp. salt
1/4 tsp. pepper
Milk

Heat oven to 375 degrees. For the crust, stir together flour and salt. Cut in butter until crumbly; with fork mix in water. Divide dough into 2/3 and 1/3 portions. Set aside 1/3 dough. Roll 2/3 dough into 14 ” circle 1/8 ” thick. Gently fit into 3 qt deep dish casserole; set aside.

In large bowl combine all filling ingredients; set aside.

In saucepan melt butter, stir in flour. Cook over med high heat, stirring occasionally, until hot and bubbly (3-4 min) Whisk in half- and-half, chicken broth, 1/2 tsp salt and pepper. Continue cooking, stirring occasionally, until sauce thickens (3-5 min). Stir hot sauce into filling; spoon into prepared pie crust. Roll reserved dough into 10″ circle 1/8″ thick. Place on top of pie. Flute edges to seal. Make 3 small slits in top crust; lightly brush top with milk. Bake for 50 to 60 min. or until golden brown.

recipe: Land O Lakes Treasury of Country Recipes

Shrimp Tacos

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Simple, yet extremely delicious is what I like in a recipe. This quick dish is one of my favorites! I can’t get enough of these and eat way more than my share. You may want to consider increasing the quantity so everyone at the table can pile on the ingredients!! The recipe calls for avocado, which isn’t pictured here, but adds great flavor to the dish. I leave it out when avocados get too expensive.

Serves: 4

Ingredients:
1 mango, diced
1 ripe avocado, diced
2 tomatoes, diced
1/2 cup fresh cilantro, diced
1/4 cup chopped onion
3 cloves garlic, minced
1/2 tsp. salt
2 T. lime juice
1lb uncooked shrimp, deveined and tail-off
2-3 T. butter
1 clove garlic, minced
1 t. parsley
Salt and pepper to taste
8 soft flour tortillas (taco size)
1. Toss the mango, avocado, tomatoes, cilantro, onion, garlic, salt, and lime juice together in a bowl. Cover and refrigerate for at least 30 minutes.
2. Melt the butter in a skillet over medium-high heat. Add the garlic and parsley. When it starts to sizzle add the shrimp. Cook, stirring constantly, until the shrimp are pink and opaque, 2 to 3 minutes.
3. To serve, place a few shrimp onto a warm tortilla, top with mango salsa and fold up.
Source: allrecipes.com

Pancakes

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I was always the official pancake maker in my house growing up. (I was also the official Christmas present wrapper-in fact I always had to come back to do it even after I was married. But that’s another story). These pancakes cook up so light & fluffy. It’s one of my favorite pancake recipes. And-surprise!-I always make extra to freeze. I know. You’re shocked to hear me say that.

2 1/3 cup flour

2 Tbs. sugar

3 tsp. baking powder

1 tsp. baking soda

1/2 tsp. salt

2 eggs, beaten

1 Tbs. oil

2 cup milk + 1 tsp. vinegar

1-Start warming up your skillet so that it will be the desired temperature once you’re ready to cook your pancakes.

2-Mix all of the dry ingredients together.

3-In a separate bowl beat the eggs.

4-Add the oil, milk, and vinegar.

5-Pour the wet ingredients into the dry and mix.

6-Cook your pancakes and enjoy!

Source: Jamie Cooks It Up! blog

Marble Sheet Cake with Frosting

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Why clean the kitchen, even if you did mess it up?  Why not just make a deal with your 12-year-old son that if he’ll clean it all up, you’ll make a treat?  Then, while he’s cleaning, go rummage through your stash of clipped recipes in search of a new chocolate adventure.  Not that I’m saying that’s what I did, but, yeah….that’s what I did.  The result?  This yummy cake.

Ingredients:
Cake
2 sticks butter, softened
1 3/4 cups sugar (DIVIDED)
2 large eggs
2 tsp. vanilla
2 1/2 cups flour
1 Tbsp. baking powder
1/2 tsp. salt
1 cup half-and-half
1/4 cup unsweetened cocoa
3 Tbsp. hot water

Frosting
1 stick butter, softened
3 cups powdered sugar
2/3 cups unsweetened cocoa
3 Tbsp. hot water
2 tsp. vanilla
3 to 4 Tbsp. half-and-half

1.  Preheat oven to 325 degrees.  Beat butter and 1 1/2 cups sugar at medium speed for 4 to 5 minutes or until creamy.  Add eggs, one at a time, beating just until combined after each addition.  Beat in vanilla extract.
2.  Sift together flour, baking powder, and salt.  Add to butter mixture alternately with half-and-half, beginning and ending with flour mixture.  Beat at low speed just until blended after each addition, stopping to scrape bowl as needed.
3.  Spoon 1 1/4 cups batter into a 2-qt. bowl, and stir in cocoa, 3 Tbsp. hot water, and remaining 1/4 cup sugar until well blended.
4.  Spread remaining vanilla batter into a greased and floured 15×10 inch jelly roll pan.  Spoon chocolate batter onto vanilla batter in pan; gently swirl with a knife or small spatula.

5.  Bake at 325 degrees for 25-30 minutes or until a wooden pick inserted in center comes out clean (be careful NOT to overbake!).  Cool completely in pan on a wire rack (about an hour).
For Frosting:
1.  Cream butter in a mixer.
2.  Whisk together sugar and cocoa in a medium bowl.  Combine hot water and vanilla.
3.  With mixer going, add sugar mixture alternately with water mixture until well combined.
4.  Add half-and-half a tablespoon at a time until frosting reaches desired consistency.  Frost cake and enjoy!
NOTE:  If you see cake as a delivery system for frosting, you may want to double the frosting.

Source:  Southern Living magazine

Come, Listen to a Prophet’s Voice

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As we listen to general conference and internalize the messages given while we study them through the coming months, let us remember the hymn, “Come, Listen to a Prophet’s Voice”:

Come, listen to a prophet’s voice, And hear the word of God,
And in the way of truth rejoice, And sing for joy aloud.
We’ve found the way the prophets went Who lived in days of yore.
Another prophet now is sent This knowledge to restore.
The gloom of sullen darkness spread Thru earth’s extended space
Is banished by our living Head, And God has shown His face.
Thru erring schemes in days now past The world has gone astray;
Yet Saints of God have found at last The straight and narrow way.
‘Tis not in man they put their trust Nor on his arm rely.
Full well assured, all are accursed Who Jesus Christ deny.
The Savior to his people saith, “Let all my words obey,
And signs shall follow living faith, Down to the latest day.”
Then heed the words of truth and light That flow from fountains pure.
Yea, keep His law with all thy might Till thine election’s sure,
Till though shalt hear the holy voice Assure eternal reign.
While joy and cheer attend they choice, As one who shall obtain.
We are truly blessed to receive latter-day revelation and instruction from men and women inspired of God through His holy Spirit. We have comfort and guidance in a world that, as President Monson said, “is increasingly less spiritual.” May we fully receive this blessing and allow it to guide us and strengthen us as we strive to keep His commandments and live His word.

Absolute Mexican Cornbread

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I once found a recipe for Mexican cornbread in the very first “real” cookbook I ever received: “The I Don’t Know How to Cook Book” my mother gave me before going off to college. It was delicious. For some reason when I wanted it again I couldn’t find the book (even though I had the recipe marked just a few days ago) so I looked it up online; this recipe, I dare say, may be the exact same…

Ingredients:
1 C butter, melted
1 C white sugar
4 eggs
1 (15-oz) can cream-style corn
1/2 (4-oz) can chopped green chile peppers, drained {I used the whole can. And it is my personal opinion that Old El Paso is the best brand for this product.}
1/2 C shredded Monterey Jack cheese
1/2 C shredded cheddar cheese
1 C all-purpose flour
1 C yellow cornmeal
4 t baking powder
1/4 t salt
1. Preheat oven to 300 degrees. Lightly grease a 9×13 inch baking dish.
2. In a large bowl, beat together butter and sugar. Beat in eggs one at a time. Blend in cream corn, chilies, Monterey Jack and Cheddar cheese. {I wasn’t able to find shredded Monterey Jack cheese in its own bag but thankfully Borden has a mixture of cheddar and Monterey Jack, which makes this recipe that much easier!}
3. In a separate bowl, stir together flour, cornmeal, baking powder, and salt. Add flour mixture to corn mixture; stir until smooth. Pour batter into prepared pan.
4. Bake in preheated oven for 1 hour, until a toothpick inserted into center of the pan comes out clean.
Yields however many servings you can get according to how you cut it–out of a 9×13 baking dish.
This cornbread is a great side dish for Mexican Chicken Stew!
Source: Submitted to Allrecipes.com by Judy Spence

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.
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