Toscana Soup

5 1/2 cups chicken broth
1/2 cup cream
2 medium russet potatoes
1/2 cup onion chopped
4 cups chopped kale or spinach
1 lb spicy Italian sausage (it calls for the links but I like the spicy ground sausage better in this soup)
1/4 tsp crushed red pepper flakes

Combine the broth and cream in a saucepan over medium heat. Slice unpeeled potatoes into 1/4 inch slices, then quarter the slices and add to soup.
Saute the sausage in a separate pan until cooked through. Add the sausage and kale/spinach to soup. Add spices and let soup simmer for 1 1/2 to 2 hours.



*My mom made this soup for us when she was in town and we loved it. Leslie mentioned that Camie makes a really good version of this soup and hers has lentils in it instead of the potatoes. Let's get that one up as well, pronto!

Chip dip-dip

This is a recipe from my sister-in-law June. It's a sort of chip-dip that serves as a meal. Really easy and really good!

-1 chicken breast (cut into smaller bite-size cubes)
-2Tbs of oil

Brown chicken in oil and then add:
-1 can chicken broth
-1 can tomato sauce
-1 packet of taco seasoning
(Bring to boil, 5 min)

Add:
-drained canned corn (or frozen)
-1 1/2 cups minute rice

Put lid on, turn off heat, cover and let sit 5 minutes. Sprinkle cheese on top. Serve with tortilla chips. Whala!

Salsa and Black Bean Chicken

This is another favorite from my friend Tiff - thanks Tiff!

cut chicken into bite size pieces and cook with 1/2 packet taco seasoning in skillet until juices run clear. Add:
1 c. salsa
1/4 c. apricot jam
1/2 c. water
1 T. cilantro
2 T. lime juice
boil and then stir in 2 cans of drained black beans. Delicious! You can also serve this over rice. I sometimes double the water and add more jam too.

Wheat Bread

Put all the ingredients in your kitchen aide if you want…it’s what I did

31/2 c. flour
1/3 c. gluten
1T + 3/4 tsp yeast
21/2 c. hot water (120ish)

Mix together 1 minute, cover and let rest 10 minutes

1/3 c. oil

1/3 c. honey

1 T. salt

1 T + ¾ tsp lemon juice

21/2 c. flour

Put in mixer and let mix for 10 minutes (so machine does kneading) or else just mix it for 10 minutes.

Heat oven to 350 for 1 minute (literally, it never heats to that temp, but it gets the oven just warm enough), turn oven off and put dough in the oven to rise for 30 minutes.

Grease 2 bread pans. Divide dough evenly & shape into loaf. Let rise until double. Cook at 350 for 30 minutes. Brush top with butter if desired.

This is another delish recipe from Tiffany. I say it once I say it a million times - she is an amazing cook!

Chicken Parmesan

I have taken this to a few people when they've had babies and it's usually a big hit. (Kind of like you just ate at The Olive Garden.)

4 chicken breasts
3/4 cup bread crumbs
6 Tbsp. parmesan cheese, divided
2 eggs (beaten)
8 oz mozzarella cheese
1 jar (16 oz) spaghetti sauce
garlic salt
vegetable oil

1. Pound chicken to 1/4" thickness. Mix bread crumbs and 4 Tbsp. parmesan cheese. Dip chicken in egg and then bread crumb mixture.
2. Heat oil in skillet, place chicken in skillet and brown chicken on both sides.
3. Put browned chicken in 9x13 casserole dish. Cover each piece of chicken with mozzarella cheese.
4. Pour spaghetti sauce over chicken, being sure to cover all chicken. Sprinkle remaining 2 Tbsp. parmesan cheese and garlic salt on top.
5. Cover with foil and bake at 350 for about 30 minutes. (Be sure it's hot and bubbly.)

Seriously, it's no fail. Serve with some salad, corn and breadsticks. Can't go wrong!

*recipe from bff Rachele. Feel free to make tonight and take a picture for me, Linsy!

Penne Rustica

Ingredients:
12 oz. grilled chicken breast (marinate in olive oil and garlic salt overnight, then grill on barbecue for best flavor)
½ pack thick bacon
48 oz. (3 boxes) penne pasta
2 large red bell peppers- diced
1 cup grated parmesan cheese
½ tsp paprika

Gratinata Sauce:
2 tsp butter
2 tsp chopped garlic
1 cup marsala wine OR 1/3 cup apple juice + 2 tbsp red wine vinegar +enough chicken broth to equal 1 cup
1 tsp dijon or dry mustard
1 tsp salt1 tsp chopped rosemary
¼ tsp cayenne pepper
8 cups heavy cream

Directions:
Sauté garlic in butter in large pan. Add marsala wine, mustard, salt, rosemary, cayenne pepper, and heavy cream.Cook pasta according to directions. Cook bacon. Slice chicken into medium-bite size pieces.Combine sauce, cooked pasta, diced chicken, cooked bacon, bell peppers, parmesan cheese, and paprika and mix thoroughly. Spread in pans. Top with chopped rosemary and mozzarella cheese.

Bake @ 475 for 10 minutes. If frozen, thaw in refrigerator the day of. Cover with foil and bake @ 375 for 1 hour. Remove foil during the last 15 minutes.
Number Of Servings: Yields one 8×8 and two 9×13 casserole

I am not sure why the recipe is so huge (3 boxes of pasta!?!) but obviously you can half it or freeze the rest. It actually freezes well. Also, sometimes I add fresh spinach to make myself believe that it is a little more healthy!

Shredded Smoked Kahlua Pork

• Pork loin
• Kosher salt
• Liquid Smoke (I found it at Walmart in a 4 oz. bottle- it goes a long way)
• Banana leaves or plastic wrap
• Aluminum foil

Rub the pork loin with kosher salt and sprinkle with liquid smoke. If you have banana leaves available, wrap them with the leaves. Otherwise, plastic wrap works ok. After wrapping in plastic wrap or leaves, wrap with aluminum foil. Place in 9 x 13 cake pan or broiling pan and bake at 200 degrees overnight (10-12 hrs). Take out of oven and shred the pork—do not discard the liquid! Enjoy!

This recipe is from Mandy H. care of Camie M. Super good!

Winter Carnival Casserole

1 lb. ground beef

1 1-lb. 12 oz. can tomatoes

1/2 cup molasses

1/2 tsp. salt

1/2 tsp. chili powder

1/4 tsp. pepper

1 bay leaf

2 tbsp. cornstarch

3 cups cooked macaroni or rice (I've never used rice)

l cup cheddar cheese-grated

Brown ground beef in skillet. Drain grease. Drain tomatoes; save 1/4 cup of liquid from tomoatoes. Add tomatoes, molasses, salt, chili powder, pepper and bay leaf to meat mixture. Bring to boil; cover and simmer 15 minutes. Blend cornstarch with tomato liquid; stir into meat mixture. Bring to boil, stirring. Add macaroni; pour into 2 quart casserole. Sprinkle with cheese. Bake in 350 degree oven about 30 minutes. Yield: 6 servings.

This recipe is unbelievably delish! It is from Natalie R. She brought be this casserole when Beau was born and I am telling you, my life has not been the same since. Yummy!

Strawberry Heart Pillows

Here is a fun Valentine's Day dessert that we have made in the past. Simple ingredients, easy to make and really yummy. You can't go wrong with a puff pastry, cool whip and chocolate, right? Also...Valentine's Day is only 1 week away!
Makes:16 servings, one heart each

1 frozen puff pastry sheet (1/2 of 17.3-oz. pkg.), thawed
1/3 cup strawberry jam or preserves
1 cup thawed COOL WHIP Whipped Topping, divided
4 large strawberries, each cut into 4 slices
1 square BAKER'S Semi-Sweet Baking Chocolate, melted


PREHEAT oven to 350°F. Unfold pastry. Cut into 16 hearts with 2-inch heart-shaped cookie cutter. Place on ungreased baking sheets.
BAKE 20 min. or until golden brown. Remove to wire racks; cool completely.
CUT each heart horizontally in half. Spread 1 tsp. of the jam onto bottom half of each heart; top with 1 Tbsp. of the whipped topping and a strawberry slice. Cover with tops of hearts. Drizzle with chocolate. Serve immediately. Or, cover and
refrigerate up to 1 hour.

recipe from here

The BEST Blueberry Muffins Ever!

I found this recipe several years ago and I'm telling you they are not only absolutely delicious, they are beautiful too! This only makes 8 muffins, trust me you'll want to double this recipe. Also, I have used frozen (thawed out) blueberries too. Nothing beats fresh but it was still really, really good with the frozen berries.

1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk
1 cup fresh blueberries
1/2 cup white sugar
1/3 cup all-purpose flour
1/4 cup butter, cubed
1 1/2 teaspoons ground cinnamon


-Preheat oven to 400 degrees. Grease muffin cups (This usually doesn't work too well for me) or line with muffin liners.
- Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
- To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
- Bake for 20 to 25 minutes in the preheated oven, or until done.

Take a bite of heaven.

Darin's Fav' Chicken Enchiladas

• 4 chicken breasts (cooked and diced)
• 2 cans cream of chicken soup
• 2 cups monterrey jack cheese
• 1 can diced green chiles (4 oz)
• 1 bundle of green onions (sliced)
• 1 pint sour cream
• 8-10 flour tortillas

- combine cream of chicken soup, cheese, diced green chiles, sliced green onions, sour cream together in a bowl

- set aside 2 cups of mixture

- add cooked and diced chicken to remaining mixture

- grease bottom of 9x13 casserole dish

- fill flour tortillas with chicken mixture, roll up, and place in dish (8-10 will fit)

- cover the enchiladas with the remaining mixture

- bake at 350 for 45 minutes

Thanks to Darin's mom Karen for this great recipe. It is Darin's all time favorite meal and a staple in our home.

Tortilla Surprise Casserole

• 1 -2 cans tomato sauce
• package of small round corn tortillas
• 1-2 pounds ground beef
• 1 green pepper
• 1 onion
• 1 packet taco seasoning
• 1 package frozen corn (or 2 cans drained)
• A large jar of salsa (any kind of salsa - I use this liberally)
• shredded cheese (cheddar or Mexican blend)

- Pam bottom of casserole dish

- Cook ground beef on the stove with chopped green pepper, onion and taco seasoning

- Layer all ingredients twice in dish: starting with tomato sauce to cover the bottom of dish, cover sauce with corn tortillas, cooked beef mixture, corn, salsa, then cheddar cheese. Repeat.

- Bake at 350 until cheese melted (usually 25 minutes), and broil 1 minute

- You can also add sliced olives to the top before baking

Thanks to my best Tiffany for this excellent concoction - she is a FABULOUS cook!

Peanut Butter Cup Brownies

Peanut Butter Cup Brownies
Recipe adapted from Nestle’s Very Best Baking

Makes 40 brownies as adapted

1 box of your favorite brownie mix
1/2 cup peanut butter chips
1/2 cup semi-sweet chocolate chips
3/4 cup creamy peanut butter

Preheat oven to 350 degrees. Spray or grease 40 mini-muffin cups.

Prepare boxed brownie mix as directed. Spoon batter evenly into muffin cups (about 1 heaping teaspoon). Bake for 13-15 minutes or until top is set and a toothpick inserted into center comes out slightly wet. After brownies are out of the oven, wait for centers to fall. This will happen upon cooling. If not then tap the centers with the back of a teaspoon to make a hole for the peanut butter.

Place peanut butter in a small microwave-safe bowl. Microwave on high for 45 seconds then stir. While brownies are still warm spoon about half a teaspoon of peanut butter into the center of each brownie. Top with semi-sweet chocolate chips and peanut butter chips. Cool completely in pan.

*This one is for you Lins!
I am almost embarrassed about all of the treats that I have been posting but all I can say is NEVER attempt to go on a diet because all you end up doing is craving things like this. Diets are a slippery slope my friends and that is why I have thrown in the towel.
Recipe and image from here

S'more Cookie Bars

S'more Cookie Bars

1/2 cup butter, room temperature
1/4 cup brown sugar
1/2 cup sugar
1 large egg
1 tsp vanilla extract
1 1/3 cups all purpose flour
3/4 cup graham cracker crumbs (approximately 7 full graham crackers)
1 tsp baking powder
1/4 tsp salt
2 super-sized (5 oz.) dark chocolate bars (e.g. Hershey’s)
1 1/2 cups marshmallow creme/fluff (not melted marshmallows)

Preheat oven to 350°F. Grease an 8-inch square baking pan.

In a large bowl, cream together butter and sugar until light. Beat in egg and vanilla.
In a small bowl, whisk together flour, graham cracker crumbs, baking powder and salt. Add to butter mixture and mix at a low speed until combined. Divide dough in half and press half of dough into an even layer on the bottom of the prepared pan. Place chocolate bars over dough. Two 5 oz. Hershey’s bars should fit perfectly side by side, but break the chocolate (if necessary) to get it to fit in a single layer no more than 1/4 inch thick. Spread marshmallow fluff evenly over the chocolate layer.

Place remaining dough in a single layer on top of the fluff. This is most easily done by putting the second half of the dough in a gallon size freezer bag. Use your palms to flatten it out, and then use scissors to cut down both long sides of the bag, so it will open up book-style. Open it up carefully, and the dough will stick on one side of the bag. Then place the bag, dough side down, on the other three layers. From there peel the bag up ad spread the dough where it is uneven.

Bake for 30 to 35 minutes, until lightly browned. Cool completely before cutting into bars

Makes 16 cookie bars.

*I know, I know this is not tried and true because I have never made these but seriously how can they not be good? Pretty sure that I am on a dessert bar kick this week.

Recipe from bakedperfection.com

Chocolate Oatmeal Bars

1 cup flour

1 c quick cooking oats

3/4 cup brown sugar

1/2 cup butter or margarine, softened

1 (14 oz) can sweetened condensed milk

1 cup chocolate chips

In a large bowl combine flour, oats butter and brown sugar (mixture will be crumbly).
Reserve 1/2 cup oat mixture and press the remainder on the bottom of an ungreased 13 x 9 pan. Bake 10 mins @350.

Pour sweetened condensed milk evenly over crust. Sprinkle chocolate chips. Top with reserved oat mixture, press down firmly.

Bake 25 mins or until lightly browned. Cool and cut into bars. Enjoy!

Chicken Madeira

This meal is a fave of mine. I have also made it without the cream and sour cream and it is still really good. The meal is way better than it looks in the picture it is creamy and flavorful and delish!

*6 boneless chicken breasts
*12 oz sliced, fresh mushrooms
*flour for dredging
*salt & pepper
*1/4 cup butter
*1/3 cup chopped shallots (I usually just use red onions if I have them instead)
*1 Tablespoon minced garlic
*1 cup Madeira wine (I substitute with Marsala cooking wine, which they sell in any grocery store and then you don't have to go to a separate liquor store).
*1 cup creme fraiche (or sour cream if you can't find it)
*1 cup heavy cream
*2 Tablespoons lemon juice

Preheat oven to 375 degrees.
Pound chicken breasts so that they are thin.(recipe doesn't call for this but I like it better this way).
Sprinkle chicken breasts with salt and pepper and dredge them in flour, shaking off the excess. Heat half of the butter in a saute pan and cook chicken over medium low heat until browned on both sides, 8-10 mins.
Remove and place in an oven proof casserole dish.
Add the rest of the butter to the saucepan along w/ the shallots, mushrooms and garlic. Saute over medium heat for two minutes.
Pour the Madeira into the pan and reduce the liquid by half over high heat, 2 to 4 minutes.
Add the creme fraiche, cream lemon juice and 1 tsp salt and 3/4 tsp pepper.
Boil until mixture thickens-5 to 10 mins.
Pour the sauce over the chicken and bake 12 mins, or until chicken is heated through.

Serves 6

Honey Baked Chicken

Boneless, skinless chicken thighs
(I usually use chicken breast cut into strips)

1/2 cup honey
1/4 cup (4 TBS) Butter
1/4 cup mustard
1 tsp salt
1 tsp curry powder

pour sauce over chicken in baking dish

375 degrees for 1 hour

Serve over white rice.

The added bonus to this recipe is these are ingredients most have on hand. A deliciously done deal!

P.F. Chang-Style Lettuce Wraps

Sauce for pouring over lettuce wraps:

1/4 c. sugar

1/2 c. water

2 Tbsp. Soy sauce

2 Tbsp. Rice vinegar

2 Tbsp. Ketchup

1 Tbsp. Lemon juice

1/4 tsp. Sesame oil

1 Tbsp. Chinese hot mustard

1 to 3 Tbsp. Garlic chili paste



Stir-fry sauce:

2 Tbsp. Soy sauce

2 Tbsp. Brown sugar

1/2 tsp. Rice vinegar



Stir-fry:

3 Tbsp. Vegetable oil

2 chicken breasts

1 c. minced water chestnuts

2/3 c. canned straw mushrooms

3 Tbsp. Chopped green onion

1 tsp. Minced garlic



Slice iceberg lettuce cups by cutting head of lettuce in half. Mix the special sauce and refrigerate until ready to serve and spoon over your lettuce wraps.



Bring 2 Tbsp. Vegetable oil to high heat and sauté chicken, then cut it into small pieces. Prepare stir-fry sauce; add water chestnuts, mushrooms, onions, garlic and chicken and sauté together.



Serve chicken and vegetables with a side of lettuce cups. Spoon chicken and vegetable into lettuce cup; add sauce and wrap it like a burrito. If the sauce needs to be hotter, add more garlic chili paste!

Recipe courtesy of Miss Annie Reynolds

Cheesy Potato Soup

This recipe is only for two servings. I think it's definitely worth making more, so double, triple etc. as you like. I really enjoy dipping wheat bread in this soup.

2 tablespoons onion
1 1/2 tablespoons butter
1/2 teaspoon salt
3 tablespoons flour
1 cup milk
1/2 cup chicken broth
1 cup pre-cooked potatoes
1/4 cup shredded cheese
1 chopped par-boiled carrot
1/2 cup of frozen sweet corn
1 tablespoon bacon bits (1 strip cooked)

Saute onion in butter until tender. Stir in flour and salt. Remove from heat. Gradually add in milk; cook and stir over medium heat until thick. Add remaining ingredients. Stir over low heat until warmed through. (of course you can add or subtract any vegetables in this soup. For a less thick soup just add a bit more broth; I usually do this when reheating.)

Sweet-and-Sour Meatballs (slowcooker)

This is a favorite of ours.

1 package (18 ounces or so) frozen cooked meatballs
1 can (14 ounces) crushed pineapple, with juice
1 cup brown sugar
3 tablespoons soy sauce
1 tablespoon cornstarch
1 tablespoon water

Place frozen meatballs in greased 31/2 to 4 quart slow cooker. In a saucepan, combine pineapple with juice, brown sugar, and soy sauce. Bring mixture to a boil, stirring frequently.

In a small bowl, mix cornstarch and water together, then add to simmering sauce to thicken. pour sauce over meatballs. Cover and coon on low heat 3-4 hours.

Meatballs can be served on a platter with toothpicks as appetizers, or over hot cooked white rice.

creamy tomatillo dressing-cafe rio knock off

For my own reference. L.H.-I will make this one and you can see which one you like better, since I've never made one. Yours looks great to me but we can compare the two. Wish me luck.

1/3 buttermilk
1 cup mayonnaise
1 cup cilantro
1/4 tsp. crushed jalapeno pepper*
1 Ranch mix packet
2 garlic cloves
3 tomatillos

Add all ingredients in a blender or food processor, blend until smooth. Makes about one quart.

* Recipe author used cushed red pepper flakes instead of the jalapeno ones and said that it tasted similar but a little less spicy.

Fruit Dips

Two of my FAVORITES!

Peanut Butter Fruit Dip

1 package cream cheese, softened
3/4 cup peanut butter
1 cup brown sugar
1 tsp vanilla

Mix together and serve room temperature. Best with apples and celery.


Melon Fruit Dip

1 package cream cheese, softened
1 small container marshmallow cream
a pinch of citrus juice

Mix together and eat with grapes and/or melons. Who am I kidding? I eat this with anything.

Taco Soup

Okay there are TONS of variations of this recipe so feel free to give/take from this to suite your own taste buds.

1 lb ground beef
1 can black beans, drained and rinsed
1 can corn
1 can kidney beans
1 LARGE can of crushed tomatoes
1 package of taco seasoning

I always drain and rinse the beans. Sometimes I drain the corn, sometimes I don't. I then add chicken broth and/or chili to taste. The broth helps to thin it out - the chili helps with taste. Lots of people add an onion, I don't. I have added chilies though.

Of course you serve with tortilla chips, cheese, sour cream and avocado. Delish.

Toasted Broccoli

Here's another variation to stinky smelling broccoli. Sorry, but you get to experiment with ingredients and their measurements.

Just put some broccoli (preferably fresh) in a bowl with some olive oil, bread crumbs or crumbled ritz crackers, and parmesan cheese. After tossing and coating the broccoli well, place on a cookie sheet that is lightly greased. (I like to put tinfoil on my cookie sheet first - easier to clean up.) Bake at 425 for 10-12 minutes.

You gotta like broccoli to try this, but it's easy and taaa-stey!

Thai Peanut Pasta

• Linguini
• 1 lb. cooked and cubed chicken
• Pineapple chunks drained
• Handful of snow peas

Sauce: (serves 2)

• ¼ c. chicken broth
• 2 T. peanut butter
• ¼ tsp. crushed red peppers
• 1 T. lime juice
• 1 garlic clove
• 1 T. soy sauce

(The sauce is so great that I double it, but only use ¼ tsp. of red peppers still. You can add more for a hotter sauce. You will want more sauce on it too!)

Cook pasta, and then drain in colander. Put snow peas and chicken cooked and cubed in colander. Put back in pan and add pineapple, and add the sauce.

Sauce:

Heat chicken broth and Peanut Butter until PB melts then add other ingredients and pour on pasta.

(Thanks to my friend Kelli for this excellent recipe!)