Marshmallow Popcorn Wreaths

16 c. popped popcorn
1 1/2 c. sugar
1/2 c. light corn syrup
1 tsp. vanilla
3 c. mini marshmallows
1 cup margarine

Mix popcorn and marshmallows in a large bowl. Melt margarine and then add sugar and corn syrup. Bring to a boil and boil for 3 minutes. Remove from heat and add vanilla and food coloring(if you want). Pour mixture over popcorn and marshmallows. Stir well and mold into desired shape. Decorate with M&Ms.

Fire Roasted Tomato Soup

Don't you just love some yummy soup during the cold weather months? I know I do!
This is a yummy recipe you will surely want to try!
I thought I had a picture on my camera, but it turns out I don't--sorry!

1 T butter or olive oil
1 large onion, chopped (about 1 cup)
2 cloves garlic, finely chopped
2 cans (14.5 oz each) fire roasted diced tomatoes, undrained
1 3/4 cups chicken broth
2 T chopped fresh basil leaves
1 t sugar
1/4 t crushed red pepper flakes
1/2 c whipping cream

In a saucepan, melt butter over medium heat. Add onion and garlic. Cook 2 to 3 minutes, stirring constantly until onion is tender.

Stir in tomatoes, broth, 1 t of the basil, the sugar and pepper flakes. Heat to boiling. Reduce heat. Cover and simmer 15 minutes. Remove from heat and pour mixture into large heatproof bowl. Cool slightly (about 15 minutes).

In blender, place half of the mixture. Cover and blend until pureed. Return to saucepan. Repeat with remaining mixture. Heat over medium heat until hot. Remove from heat. Stir in cream and remaining 1 t basil.

Chicken Tetrazzini

This is a combination of ideas from several recipes found at allrecipes.com.

Chicken Tetrazzini

Ingredients:

8 oz. spaghetti noodles (substitute other pasta if desired)
1/2-1 lb chicken
1 can cream of mushroom soup
1 can cream of chicken soup (or two cans cream of mushroom)
salt and pepper to taste
1-2 cups shredded cheddar

Directions:

Preheat oven to 350 degrees.

1. Break spaghetti in half. Cook according to package directions.

2. Cube chicken and brown on stovetop. Season as desired. I used a little olive oil and fresh garlic.

3. Drain spaghetti. Combine noodles, chicken, and both cans of soup into a cassarole dish. If you want it to be a little more juicy, add 1/4 cup water.

4. Top with shredded cheddar.

5. Bake at 350 degrees for 20-25 minutes, until cheese is bubbly and slightly browned.

from the kitchen and imagination of laura w.

Nutter butter ghosts

Honestly I have seen this in so many different places on the internet that I have no idea where the original idea is from and who to give credit to :) I originally heard about it from one of my crafty friends.

But they are a cute and very easy little Halloween treat!

All you need is Nutter Butter cookies, white chocolate (you could also use white frosting and just spread over the tops if you wanted) and chocolate chips.

Just melt the white chocolate, dip the cookies and add some chips for eyes. Let cool on wax paper.

Tada! My kids loved them :) You can't go wrong with a peanut butter and chocolate combo :)

From the kitchen of Kelly.

Pumpkin Frozen Dessert

Here is a cold, delicious, fall treat we love at my house. Make sure you leave yourself plenty of time to make it though, because it does take a while to set up!!

Ingredients:
½ cup butter, melted
2 cups graham cracker crumbs
2 quarts vanilla ice cream (I like Vanilla Bean for this recipe)
or frozen yogurt, softened
2 cups canned pumpkin
¾ teaspoon salt
¾ teaspoon cinnamon
¾ teaspoon ginger
½ teaspoon nutmeg
1 ¾ cups sugar
1 cup whipping cream
Whipped cream (for topping)
Pecans, toasted and chopped (optional)



Directions:
Combine butter and graham cracker crumbs and press into a 9x13 inch pan. Freeze. Once crust is frozen, spread softened ice cream or frozen yogurt over crust. In a large bowl combine pumpkin, salt, cinnamon, ginger, nutmeg, and sugar. Whip cream and fold into mixture. Spread on top of softened ice cream. Freeze until firm. Top with whipped cream (sweetened with sugar and vanilla) and chopped toasted pecans.



From the kitchen of Tannie

Lemon Candy Cookies

Cookie:
3 cups flour
1 tsp. baking soda
1/2 tsp. salt
1 cup (2 sticks) unsalted butter
1 Tbsp. finely grated lemon zest
1 1/3 cups sugar
2 large eggs
1 tsp. vanilla
1/2 tsp lemon extract
1 (4 ounce) package lemon candies, crushed

Glaze:
1 1/2 cup powdered sugar
3 tsp. lemon juice

Preheat oven to 350 degrees. Sift together flour, baking soda, and salt. Set aside.

Put sugar and lemon zest in the bowl of an electric mixer. Mix on medium speed for about 30 seconds. Add butter and mix until pale and fluffy, about 1 minute. Mix in eggs one at a time. Then add vanilla and lemon extract. Gradually add flour mixture, and mix until just combined. Stir in crushed lemon candies.

Roll into 1inch balls. Flatten slightly and bake on baking sheet for 10-12 minutes until edges start to brown and center is almost set. Let cool completely.

Make a glaze by mixing powdered sugar with lemon juice. Spread over cookie tops.

From the kitchen of Kelly {I got this recipe off the internet,but it was a while ago and I don't remember where I found it :( }

Bean & Cheese Burritos

Ingredients:

1 lb. ground beef
1 onion, chopped
1 can refried beans
1 can cheddar cheese soup

tortillas

enchilada sauce (optional)
grated cheddar cheese (optional)

Directions:

1. Brown hamburger. Drain fat and season to taste.

2. Add chopped onion, cook until soft.

3. Add refried beans and cheddar cheese soup. Heat through.


4. Spoon mixture into tortillas and roll (see below). Place in a sprayed 9x13 pan.

5. If desired, top with enchilada sauce and cheddar cheese. Bake at 350 degrees for 20 minutes or until cheese is melted.

Tips for folding burritos:

1. Top tortilla with burrito filling.


2. Fold in sides of tortilla.


3. Roll from bottom up.


4. Place in pan seam side down so everything will stay inside.


5. If you coat the bottom of the pan with enchilada sauce, the burritos will not stick to the pan after being baked.

Enjoy!

Bonus:

Made from scratch Enchilada Sauce--

Ingredients:

2 cloves garlic, minced
1 T. olive oil

1 t. dried onion
1/2 t. oregano
2 1/2 t. chili powder
1/2 t. basil
1/8 t. salt
1/8 t. pepper
1/4 t. cumin

6 oz. tomato paste
1 1/2 c. water or chicken broth
1/4 c. salsa

1. Saute garlic in olive oil until fragrant (about 30 sec.).

2. Add tomato paste, salsa, and spices. Stir.

3. Add water or broth. Bring to a boil, reduce heat and simmer for 20 minutes.

from the kitchen of laura w.
(i even made this one up myself)

Copycat Olive Garden Salad

Sorry I don't have a picture of this, but I think most people have had Olive Garden's yummy salad :) This is a copycat of that recipe.

Salad:
1 bag romaine + iceberg salad
4-5 slices red onion
4-6 black olives
2-4 banana peppers
1/2 cup croutons
1 small tomato sliced
freshly grated parmesan cheese (I have also used non freshly grated)
**Place the bag of salad in bowl. Place red onion, black olives, banana peppers, tomatoes, and croutons on top of the lettuce. Add parmesan cheese. Serve with generous amount of salad dressing on top.

Dressing:
1/2 cup mayo
1/3 cup white vinegar
1 tsp. vegetable oil
2 Tbsp. corn syrup
2 Tbsp. parmesan cheese
2 Tbsp. romano cheese ( I have left this out when I didn't want to run to the store and it still tasted great)
1 clove garlic minced
1/2 tsp. italian seasoning
1/2 tsp. parsley flakes
1 Tbsp. lemon juice
sugar (optional, but I usually start with 1/4 cup and add more if I want a less zangy taste)
**Mix all ingredients in a blender until well mixed (approximately 30 seconds). If this is a little to tart for your own personal tastes please add a little extra sugar. Chill in the refrigerator for at least 30 minutes.

From the kitchen of Kelly (adapted from a recipe I got from my friend, Stacie Williamson)

Mint Chocolate Brownies

Brownie:
3/4 cup butter
1 1/8 cup flour
1 1/2 cup sugar
1/2 cup cocoa
3/4 tsp salt
3 eggs
1 1/2 tsp vanilla
*Mix together and bake at 350 degrees for 20 min in a 9x13 pan. Completely cool in fridge before spreading next layer on top.

Mint:
3 cups powdered sugar
5 Tbsp melted butter
3 Tbsp milk
3-4 drops mint flavoring extract
green food coloring (enough for the color you want--I usually just do a few drops)
*Mix together and spread on brownies. Completely cool in fridge before spreading next layer on top.

Chocolate topping:
1 cup semi sweet chocolate chips
1/4 cup butter
*Melt butter in microwave. Dump chocolate chips into hot butter. Stir and then spread on cooled mint layer VERY FAST. Chill.

Hint: Leave brownie in fridge, but take out 2 hours before cutting to serve otherwise the chocolate layer will crack.

From the kitchen on Kelly (originally from Cheree Aldrich).

Mini Pigs in a Blanket

This is a new twist on an old favorite and is SUPER kid friendly.

Ingredients:
1 Package of refrigerated pie crust (comes in pack of 2 crusts)
1 Package of lil' smokies
1-2 eggs
Water

Directions:
1 - Cut the pie crusts into as equal of pieces as you can. I usually get 16 out of one crust. I use a pizza cutter to slice the crust up, but a knife would work well too.


2 - Form pieces of crust around each smokie by wrapping and pinching the dough. Then, use a fork to press around the fold and make it look pretty (this also serves the double purpose of making sure it holds tight).

3 - Beat the egg in a bowl with a small amount of water. Then, using a pastry brush, spread the egg mixture onto each of the pigs. This will help the crust to be flaky and will keep the blanket closed over the pig.

4 - Place pigs on a LARGE cookie sheet (I use a jelly roll) that has been sprayed with cooking spray.

5 - Bake at 425 degrees for about 20 minutes (times may vary depending on your oven).


Serve warm with ketchup and mustard. Watch out! They are hot. They also fall apart very easily because the crust is flaky.

Tips: Don't make your own pie crust - it WILL save you money, but homemade pie crusts are generally even flakier that refrigerated and I believe you'd have a hard time forming the dough around the franks.

You will have left over smokies. I like to keep them in the fridge and then cut them in half and put them in macaroni and cheese for lunch. They are also good just warmed up with ketchup for kids to eat as a snack.

Yield: 32 Pigs

Chicken Tortilla Soup

Ingredients:

2 cans Cream of Chicken Soup
2 Cans Chicken Stock (or 3 cups homemade chicken stock)
1 Can Mexican Tomatoes
1 Can or Pint of Tomatoes
1 Can Green Chilies
1 Can Corn
2 Cups Cooked Diced Chicken
1 Clove Garlic
Homemade Tortilla Strips

Chicken:

I cut up and boil 2 to 3 chicken breasts and to the water I add chili powder, garlic powder, onion powder, cumin, and paprika (I don't measure it, I just eyeball about a tablespoon of each).

Soup:

Combine all ingredients in a crock pot and let it heat through until warm.

Tortilla Strips:

Use a pizza cut to cut tortillas into strips. Heat a little oil in a pan and fry the strips until crunchy!

We always eat our our soup with sour cream and cheese on top as well!


From the kitchen of Megan

Homemade Oreo Cookies

2 devils food cake mixes
4 eggs
1 1/2 cup shortening

Mix together and bake at 350 degrees for 8-10 minutes. Roll into ball and slightly press down on pan to give cookie a round shape.

Filling:
1 8 oz cream cheese
1 cube butter
1 lb (about 4 1/2 cups) powdered sugar
1 tsp vanilla

Mix together and put in between cookies.

From the kitchen of Kelly.

Lemon Tart

Crust:
1 cup all-purpose flour
1/3 cup powdered sugar
Pinch of salt
1/2 cup(1 stick) could unsalted butter(cut into smaller pieces)

Preheat oven to 425 degrees F. In a food processor or mixer, combine ingredients for crust. Pulse together until a dough starts to form in clumps. Press into tart pan, making sure to cover bottom and sides evenly. Pierce the bottom of the crust with a fork and place in freezer for 10-15 minutes.
Place tart pan on a cookie sheet and bake until crust is a golden-brown color, approximately 12 minutes(check it at about 9-10 min. Mine was done in that amount of time.) Remove from oven and let cool.

Filling:
5 oz. cream cheese
1/2 sugar(can add an extra 1/4 cup)
3/4 c. fresh lemon juice(about 3 large lemons---DO NOT use concentrated lemon juice!!)
2 large eggs
Zest from 1 lemon(get zest before juicing)

Reduce oven temperature to 350 degrees. Mix cream cheese with electric beaters until smooth. Add sugar. Mix until well blended. Add the eggs one at a time, mixing thoroughly after each egg. Stop and scrape bowl halfway through. Add the lemon juice and zest and mix until smooth.(This will be pretty runny, but will set once cooked)
Pour filling into tart crust and bake on cookie sheet for 20-30 minutes, or until filling is set. Let tart cool on wire cooling rack. Cover and refrigerate until well chilled.
Use whipping cream as an optional topping. It can be piped on in stars or served on top with each piece. For extra flavor in the whipped cream, add a tsp. of lemon zest.

*Note: I bought my tart pan at the local kitchen supply store for around $7. But I'll be you could find one at Walmart.

From the kitchen of Kym Allen(I got this out of the book "Lemon Tart" by Josi Kilpack.)

Ratatouille

This is a great recipe for this time of year when gardens are starting to be ready to be picked!

Ingredients

1/2 onion, finely chopped
2 garlic cloves, very thinly sliced
1 cup tomato puree
2 tablespoons olive oil, divided
1 small eggplant
1 smallish zucchini
1 smallish yellow squash
1 longish red bell pepper
Few sprigs fresh thyme
Salt and pepper

Preheat oven to 375 degrees F.

Pour tomato puree into bottom of an oval baking dish, approximately 10 inches across the long way. Drop the sliced garlic cloves and chopped onion into the sauce, stir in one tablespoon of the olive oil and season the sauce generously with salt and pepper.

Trim the ends off the eggplant, zucchini and yellow squash. As carefully as you can, trim the ends off the red pepper and remove the core, leaving the edges intact, like a tube.

On a mandoline, adjustable-blade slicer or with a very sharp knife, cut the eggplant, zucchini, yellow squash and red pepper into very thin slices, approximately 1/16-inch thick.

Atop the tomato sauce, arrange slices of prepared vegetables concentrically from the outer edge to the inside of the baking dish, overlapping so just a smidgen of each flat surface is visible, alternating vegetables. You may have a handful leftover that do not fit.

Drizzle the remaining tablespoon olive oil over the vegetables and season them generously with salt and pepper. Remove the leaves from the thyme sprigs with your fingertips, running them down the stem. Sprinkle the fresh thyme over the dish.

Cover dish with a piece of parchment paper cut to fit inside. (Tricky, I know, but the hardest thing about this.)

Bake for approximately 45 to 55 minutes, until vegetables have released their liquid and are clearly cooked, but with some structure left so they are not totally limp. They should not be brown at the edges, and you should see that the tomato sauce is bubbling up around them.

Tips: The recipe calls for an Italian eggplant, I can never find one or when I do it's more expensive, so I just look for a long skinny eggplant and make it work.

From the kitchen of Megan.

Original recipe: http://smittenkitchen.com/2007/07/rat-a-too-ee-for-you-ee/

Baked Beans

This is a yummy (the picture doesn't do it justice!), easy (crockpot!) recipe that is perfect for any end-of-summer potlucks and/or family reunions you may have.

BAKED BEANS

1/2 lb bacon, cooked and broken up
1/2 lb hamburger
1 green pepper, chopped
1 onion, chopped

Cook hamburger, pepper, onion together until hamburger is done. In a crockpot combine hamburger mixture with:

1 32 oz can pork and beans
1 16 oz can kidney beans
1 16 oz can butter beans
1/4 cup ketchup
1/4 cup bbq sauce
1/2 cup brown sugar
1/4 cup white sugar
1 T mustard
2 T molasses
1 t salt
1/2 t pepper

Mix all together and cook for about an hour.

From the kitchen of Kelly.

Two for One!

I have been on the hunt lately for new recipes for my family to expand our repertoire of dinner meals. This chili recipe (slightly adapted) comes from the Weight Watchers cookbook that I happened upon at a family member's house. Dieting or not, they have some really tasty meals! I have also included a recipe for sweet cornbread, which comes from a friend I met in college.

SPICY CHILI

Ingredients:

4 t. olive oil
2 onions, chopped
1 carrot, chopped
1 celery stalk, chopped
1 green pepper, seeded and chopped
3-4 garlic cloves, minced
1 jalapeno pepper, seeded and chopped (optional)
3/4 lb ground beef
1 T chili powder
2 t ground cumin
1 t oregano
1/2 t ground coriander
1-14.5 oz can diced tomatoes
1-16 oz. can pinto or red kidney beans, rinsed and drained
1/2 t salt
1/4 t pepper
1/4 chopped fresh cilantro

Garnishes to taste:
fresh cilantro, chopped
sour cream
chopped red onion


Directions:

1. Chop all the vegetables. This is easily the most intense part of this recipe.


2. Heat the olive oil in a large saucepan. Saute the onions, carrot, celery, peppers, and garlic until the onions are translucent, about 15 minutes.

3. Add the beef and cook until no longer pink.

Note: To save money, I generally buy higher fat hamburger. I prefer to cook the meat separately so I can drain the excess fat before adding the beef to the vegetables. I'll add the meat when it is still slightly pink so it can absorb some of the flavor of the vegetables before being fully cooked.

4. Stir in the chili powder, cumin, oregano, and coriander. Cook for 1 minute longer to allow spices to soak in.

5. Add the tomatoes, beans, salt and pepper. Bring to a boil. Reduce heat and simmer, partially covered, for 20 minutes, stirring occasionally. Stir in cilantro.

6. Serve, topped with sour cream and red onion and additional cilantro if you like.


This chili freezes very well, just don't add the cilantro until you're ready to serve it.

SWEET CORNBREAD
sorry, no pictures!

Ingredients:

1 c corn meal
3 c flour
1 1/3 c sugar
2 T baking powder
1 t salt
2/3 c oil
6 T butter, melted
4 eggs
2 1/2 c milk

Directions: preheat oven to 350

1. Combine all wet ingredients.

2. Add dry ingredients and mix thoroughly.

3. Pour batter into a 9x13 pan and bake at 350 degrees for 50 min. Alternately, you may cook this as muffins instead, baking for only 12-18 minutes. Makes approx. 3 dozen muffins.

from the kitchen of laura w.

Great Grape Salad

This is an awesome summer salad (it's usually too expensive to make in the winter, wait until grapes are on sale), and is so refreshing. I get asked for this recipe all the time.

4 lbs grapes (about 2 bags - I always use red)
8 oz cream cheese - softened (you can use neufchatel)
1 cup sour cream (you can use lowfat if you like)
1/2 cup granulated sugar
1 tbsp. brown sugar
1 tsp. vanilla
1 cup Grape Nuts (I actually use Western Family brand because they are cheaper, but they taste just the same).

With a hand mixer blend cream cheese, sour cream, sugars, and vanilla until smooth. Wash grapes and drop one by one into cream cheese mixture. Coat all evenly. Add Grape Nuts just before serving (no longer than 1/2 an hour).

Tips: Make sure your cream cheese is SUPER soft before you start, or you will end up with lumps. I usually put mine in the microwave on auto defrost for about 30-60 seconds. Don't let it melt, but it can be very soft.

Make sure you pluck those grapes carefully and don't leave any stems in - run each one through your fingers to double check.

If you are making this for a party or a big group go ahead and coat the whole salad with grape nuts. However, if you are just making it for your family and you'll want to eat it over a few days, just drop grape nuts on individual sized servings and leave the rest plain in the fridge until you are ready to use it. That way the grape nuts won't get soggy.



From the Kitchen of Tannie Datwyler

My Mom's Shepherd's Pie

I learned that "Shepherd's Pie" categorizes any meat and vegetable combination with mashed potatoes on top...so, pretty much anything you want to throw in the pan. Here is my mom's version that I grew up with.

Ingredients:

1 lb. ground beef
2 c. instant mashed potatoes
1 pkt. brown gravy mix
1 c. water
frozen peas
1 1/2-2 c. cheddar cheese

Directions:

1. Brown meat. Drain any fat and season as desired. While the meat is cooking, prepare the mashed potatoes.

You can use real potatoes, and boil and mash them before starting anything else. I am all about making this as easy as possible, so instant mashed it is.

2. When the meat is fully cooked, add gravy mix, 1 cup of water, and as many frozen peas as you would like. Stir until all gravy is mixed it. Leave on burner until everything is heated through.


3. Pour the meat/peas mixture into the bottom of a 5 qt. casserole dish (9x13 cake pan works just as well, too).


4. Add mashed potatoes and spread evenly over the meat.


5. Add cheese.

You can grate it if you like. Again, I'm all about making it quick and easy, so I slice it for quicker application. :)

6. Bake at 350 degrees until the cheese is melted and bubbly.

I like it a little crunchy around the edges...some gravy will also "leak" up.

from the kitchen of laura w.

Angel Hair Pasta

I got this recipe from a ward cookbook. It is originally from the kitchen of Wendy Neeley.
Super yummy!

1/2 cup olive oil
1/3 cup sliced green onions
2 T chopped basil
1/4 t pepper
1 t salt
2 cloves garlic
3 large tomatoes peeled and diced (or 1 large can)
1/2 lb angel hair pasta
2 cups cooked chopped chicken (optional)
parmesan cheese

Cook pasta according to directions. While the pasta is cooking begin cooking the sauce. Add oil to a sauce pan and heat to a medium temperature. Add garlic and green onions. Cook for 1 minute then add basil, salt, pepper, tomatoes and chicken. Cook until everything is hot, then mix with pasta. Serve immediately. Top with parmesan cheese.

From the kitchen of Kelly.

Sweet Chex Mixes

These are two Chex mixes that my family LOVES. I actually got the recipes from a friend who found them online, but they are also found on the back of some Chex boxes at some times of the year. However, I've modified them both a little....

Chocolate Chex Caramel Crunch



8 cups Chocolate Chex cereal (this is almost an ENTIRE box of this cereal)
¾ cup packed brown sugar
6 tbsp. butter or margarine
3 tbsp. light corn syrup
¼ tsp. baking soda
¼ - ½ vanilla baking chips (*this is where I changed it, the original recipe called for only 1/4 cup, but I like more white chocolate on mine)

Into a large microwavable bowl, measure cereal; set aside. Line cookie sheet (jellyroll size) with wax paper (or set out wax paper on counter).

In a 2 cup microwavable measuring cup, microwave brown sugar, butter and corn syrup uncovered on high 1 to 2 minutes, stirring after 1 minute, until melted and smooth. Stir in baking soda until dissolved. Pour over cereal, stirring until evenly coated. Microwave cereal mixture on high 3 minutes; stirring every minute. Spread on wax paper and cool for 10 minutes. Break into bite size pieces.

In a small microwavable bowl, microwave vanilla baking chips uncovered on high about 1 minute (stir after 30 seconds) or until chips can be stirred smooth. *Watch out when melting so few white chocolate chips, they will burn easily. Make sure you stir after 30 seconds and don't over do it. Drizzle over snack. Refrigerate until set.

From the kitchen of Chocolate Chex Box and Tannie Datwyler


Cinnamon-Apple Chex Mix



5 cups Wheat Chex cereal
1 cup lightly salted whole almonds
¼ cup butter or margarine
1/3 cup packed brown sugar
2 tbsp. light corn syrup
1 tsp. ground cinnamon
1 cup chopped dried apples (OR Apple Cinnamon Cheerios *I modified it to use Cheerios, because I didn't want to try dried apples. The Apple Cinnamon Cheerios are PERFECT in this)
½ cup vanilla yogurt-covered raisins (I usually add even more than 1/2 cup, more like a whole cup, because I LOVE yogurt covered raisins)

In large microwavable bowl, mix cereal and almonds (and cheerios if using instead of apples).

In 2-cup microwavable measuring cup, microwave butter, brown sugar, corn syrup and cinnamon uncovered on high about 2 minutes, stirring after 1 minute, until mixture is boiling; stir. Pour over cereal mixture, stirring until evenly coated. Microwave uncovered on high 3 minutes, stirring and scraping bowl after every minute. Stir in apples; microwave uncovered on high about 2 minutes or until apples just begin to brown on edges (if using cheerios, then just cook the entire mixture for 5 minutes total and stir after each minute).

Spread on wax paper or foil to cool, about 5 minutes. Place in serving bowl and stir in raisins.

From the kitchen of Wheat Chex Box and Tannie Datwyler

Happy Snacking!

Bok Choy Stir Fry

Sorry, no pictures of this recipe, but it is super delicious! This is the actual recipe, http://allrecipes.com/Recipe/Chicken-Stir-Fry/Detail.aspx, but I changed it a little for our needs.

4 boneless skinless chicken breast halves
3 tablespoons Cornstarch
2 tablespoons Soy Sauce
1/2 teaspoon Ground Ginger
1/4 teaspoon Garlic Powder
2 to 3 Bok Choy (also called Chinese Cabbage)
1 clove garlic, minced
1 cup sliced carrots
1 small onion, diced
1/2 green pepper, diced
1/2 red pepper, diced
1/2 cup water
1 teaspoon chicken bouillon or 1 bouillon cube crushed
3 tablespoons olive oil
2 tablespoons sesame oil (optional)


Cut the chicken into 1/2 inch strips and toss with cornstarch in a resealable bag; add soy sauce, ground ginger, and garlic powder to bag and refrigerate for 30 mins. In a large pan or wok heat 2 tablespoons of olive oil and 1 tablespoon sesame oil, brown chicken until no pink shows. Take chicken out and set aside, but keep warm. Add last tablespoon of olive oil and sesame oil and add vegetables and minced garlic to pan and cook until crisp and tender, about 4-5 mins. Add chicken back into pan and add 1/4 cup water and chicken bouillon. Cook until water and bouillon combine and thicken.

Even my 2 year old loved this stir fry!

From the kitchen of Megan

Whole wheat pancakes with cinnamon syrup

This is a super healthy breakfast compared to other options! And best of all, these pancakes taste AMAZING. Plus, they are a great way to use your food storage, and they fill you up really well. We even had these for dinner last night as a fun "breakfast for dinner" and we served them with orange juice, a few sausages, and fresh raspberries.


Blender Wheat Pancakes

1 cup whole kernels of wheat (you can use red or white)
1 ½ cups milk or buttermilk (divided)
2 eggs
¼ cup oil
2 tsp. baking powder
1 tsp. baking soda
3 tbsp. brown sugar


Blend wheat and 1 cup of milk (I just add some vinegar to my milk to make it curdle) in blender for 4 min. Let mixture rest to soften kernels (about 5-10 minutes). Add remaining ingredients and blend until incorporated. Fry pancakes on skillet or fry pan. You'll want to make the pancakes kind of small and wait to flip them until they have lots of air bubbles and the edges are dry. If you time it right, these pancakes flip SO EASILY. You'll also notice that the first pancakes will be kind of thin, but as time goes by the batter will thicken up and the last pancakes will be puffier. If you want to avoid this, you can let the batter rest a second time after all the ingredients are added.


From the kitchen of Tannie Datwyler (Courtesy of C’Anne Petersen)

I recommend you serve the pancakes with cinnamon syrup, though you certainly can use maple (I've tried both and believe me, the cinnamon is perfect for these). If you are going to make the syrup you'll want to start making it AFTER you blend the wheat and milk (while the batter is resting). That gives you something to do while the wheat kernels soften.

Cinnamon Syrup

2 cup sugar
1 cup light corn syrup
1 cup water
1 tsp. ground cinnamon
1 cup cream (or evaporated milk)

In saucepan stir all ingredients except cream. Bring to a boil and boil for 2 minutes while stirring. Remove from heat and stir in cream. Cool slightly and pour over pancakes or waffles. The syrup will thicken as it cools. Serve it warm and store in the fridge.


*This makes quite a bit of syrup, so half the recipe if you aren't serving a huge crowd.

From the kitchen of Tannie Datwyler (courtesy of Shelly Flake)


That's it! I don't even butter my pancakes before I pour on that cinnamon syrup - I don't think it needs it. :) So delicious, and so good for you.

Orange Julius

This is one of my favorite drink recipes and it's perfect for a sunny day!

1/2 Can Frozen Orange Juice
1 Cup Milk
1 Cup Water
10 Ice Cubes
1 Teaspoon Vanilla
1/3 Cup Sugar

Blend all together and enjoy!

From the kitchen of Megan

Slow Cooker Chicken Pot Pie

Add into your crock pot:
4 peeled and diced potatoes
3 peeled and sliced carrots
2 diced stalks of celery
1/2 diced onion
1 cup frozen peas
1-2 chicken breasts (I added mine in pieces and shredded them when it was done, but you could dice them if you prefer that.)

Make a gravy on your stove:

Measure 1 can chicken broth and enough milk to make 4 cups liquid total.

Melt 4 TB butter in the pan
Add 6 TB flour and stir
Slowly add liquid while stirring
Keep stirring and wait for it to boil and thicken.
Add spices to taste. I add plenty of thyme and sage, garlic salt, and pepper.
If your gravy is not thick enough for you, add a mixture of corn starch and water.

Add the gravy into the crock pot and cook on high 4-5 hours. If you prefer not to make the gravy, you could add cream of chicken soup mixed with milk.

Pour over biscuits to serve.

Sweet & Sour Meatballs

This recipe makes A LOT!!! So if you have a small family I suggest cutting the recipe in half.

Meatballs:
2 lbs. Hamburger(or for a lowfat dish you could use ground turkey or chicken cut into chunks.)
1/4 c. onion(if you don't like onion, but want the flavor you can use onion flakes.)
1 c. bread crumbs(or you can use crushed up Ritz crackers, or Saltines)
1 egg
1/4 c. milk
1 tsp. salt
1/4 tsp. pepper
1/4tsp. garlic salt

Mix together all ingredients. Shape into meat balls. Brown meatballs in hot oil and cook until nearly cooked through. Set meatballs aside and cook vegetables.

Cut the following vegetables into 1x1 inch chunks:
Green, red, and yellow peppers
White onion
Carrots, sliced thinly
Saute' with a small amount of olive oil until tender. Then add pineapple chunks(reserving juice). Set cooked vegetables aside with meatballs and cook sauce.

Sweet & Sour Sauce:
1 c. ketchup
1/2 c. brown sugar
1/4 tsp. cornstarch
1/4 c. white vinegar
1 tsp. mustard
1 tsp. soy sauce
1/2 tsp. crushed red pepper flakes---I used a little less. I don't like it too spicy.
2 Tbsp. pineapple juice(reserved from pineapple chunks).

Check for right mix of sweet(brown sugar) and sour(vinegar). Adjust to taste. If you like a lot of sauce, double the sauce recipe. When sauce is thick, add meatballs and veggies back into pot and simmer until bubbling and then serve over rice. Serves 6.

Pear Tarte Tatin

Okay, so when I post I've noticed I like to do desserts; probably because I try new desserts whenever I find one that is interesting! This dessert is one of my favorite of all time that I have found. My pictures didn't turn out so I just stole the one from the website where I got the recipe, http://www.delish.com/recipefinder/pear-tarte-tatin-recipe.

Pastry

1 1/2 cup(s) all-purpose flour

1/2 teaspoon(s) salt

1/2 cup(s) (1 stick) cold butter (no substitutions), cut up

2 tablespoon(s) trans-fat free vegetable shortening

1 teaspoon(s) freshly grated lemon peel

2 tablespoon(s) (up to 4 tablespoons) ice water

Filling

1 cup(s) sugar

6 tablespoon(s) butter (no substitutions)

1 tablespoon(s) fresh lemon juice

3 3/4 pound(s) firm-ripe Bosc and Bartlett pears, peeled, cored, and each cut lengthwise in half

Directions

Prepare pastry: In food processor, with knife blade attached, blend flour and salt. Add butter and shortening and pulse until mixture resembles coarse crumbs. Pulse in lemon peel. Sprinkle in ice water, 1 tablespoon at a time, pulsing after each addition, until large, moist crumbs just begin to form. Gather dough into ball; flatten into disk. Wrap disk in plastic wrap and refrigerate until firm enough to roll, 1 hour or up to overnight. (If refrigerated overnight, let dough stand at room temperature 30 minutes before rolling.)

Line cookie sheet with waxed paper. On lightly floured surface, with floured rolling pin, roll dough to a 12-inch round. Transfer to prepared cookie sheet and refrigerate until ready to use.

Preheat oven to 425 degrees F.

Prepare filling: In heavy 12-inch skillet with oven-safe handle (or with handle wrapped in double thickness of foil), heat sugar, butter, and lemon juice on medium-high, stirring occasionally, until butter melts and mixture begins to boil.

Add pears to skillet, rounded side down. Cook 5 minutes. Turn rounded side up and cook 5 minutes longer. Turn pears over so rounded side is down and cook 5 minutes longer, or until syrup is caramelized and thickened. (Reduce heat slightly if syrup browns too quickly before thickening.)

Remove skillet from heat. Carefully invert dough (still on waxed paper) onto pears in skillet; remove and discard paper. Fold edge of dough under to fit dough into skillet and form rim around edge. Cut six 1/4-inch-long slits in dough to allow steam to escape during baking. Bake 25 to 30 minutes, or until crust is golden brown. Cool in pan on wire rack 5 minutes.

Tips: I didn't have a food processor, so I made the pastry by hand. If you have a pastry blender is works really well, otherwise use two knives. It will take longer with the pastry blender and the knives, but works really well.

From the kitchen of Megan.