This is a recipe from my sister in law, Kyra. I have been making this for one of our General Conference breakfasts for years now. I love it because not only is it delicious, it is easy and quick.
German Pancakes
1/4 c. butter
4 eggs
1 c. milk
1 c. flour
1/2 tsp. salt
Preheat oven to 425. Melt the butter in a 9x13 pan in the oven. Combine the rest of the ingredients in a blender-pulse until smooth. Pour batter into pan and cook for 20 minutes.
Monday, October 8, 2012
Monkey Bread
This recipe is from the cookbook, Our Best Bites: Mormon Moms in the Kitchen by Sara Wells and Kate Jones. It is great for a special, out of the ordinary breakfast, that you don't want to be time consuming (i.e. General Conference weekend).
Monkey Bread
from Our Best Bites
1 c. sugar
1 TBSP cinnamon
3 (8 oz.) cans refrigerator biscuits, cut into fourths
1/2 c. butter
1/2 c. brown sugar
2 TBSP honey
1. Preheat oven to 400 degrees F. Spray bundt pan with nonstick cooking spray and set aside.
2. Combine sugar and cinnamon in a large zip-top bag. Add the quartered biscuits, close the top, and shake to coat the biscuits in cinnamon sugar. Arrange in the prepared pan.
3. Place butter, brown sugar, and honey in a medium or large microwave safe glass bowl or measuring cup. Cook on high for 1 minute at a time until the butter is melted and the ingredients can be easily mixed. Pour the mixture over the dough balls in the pan.
4. Bake for 20 minutes or until the bread is golden brown. Remove from oven and allow to stand for 5 minutes and then invert the pan onto a plate or serving platter.
My boys LOVED this!
Monkey Bread
from Our Best Bites
1 c. sugar
1 TBSP cinnamon
3 (8 oz.) cans refrigerator biscuits, cut into fourths
1/2 c. butter
1/2 c. brown sugar
2 TBSP honey
1. Preheat oven to 400 degrees F. Spray bundt pan with nonstick cooking spray and set aside.
2. Combine sugar and cinnamon in a large zip-top bag. Add the quartered biscuits, close the top, and shake to coat the biscuits in cinnamon sugar. Arrange in the prepared pan.
3. Place butter, brown sugar, and honey in a medium or large microwave safe glass bowl or measuring cup. Cook on high for 1 minute at a time until the butter is melted and the ingredients can be easily mixed. Pour the mixture over the dough balls in the pan.
4. Bake for 20 minutes or until the bread is golden brown. Remove from oven and allow to stand for 5 minutes and then invert the pan onto a plate or serving platter.
My boys LOVED this!
Black Bean and Corn Salad
This is from Holly Clegg's cookbook, Trim and Terrific: Meals on the Move. It's one of my favorite cookbooks. And this is one of my favorite recipes from that cookbook, if not THE favorite. And it is very nutritious to boot.
Black Bean and Corn Salad
1 (15 oz.) can black beans, drained and rinsed
1 (15 oz.) can whole kernel corn, drained
2 c. coarsely chopped tomatoes
1 bunch green onions, sliced
1 TBSP seeded, and chopped jalapeno ( although I have omitted this and it still is good)
1/3 c. chopped fresh cilantro (or about 1 TBSP of dried)
1/4 c.lime juice
2 TBSP olive oil
1/2 tsp. ground cumin
salt and pepper to taste
In a bowl, combine the black beans, corn, tomatoes, green onions, jalapenos, and cilantro (unless using the dried, add the dried to the dressing). In a small bowl, whisk together the lime juice, olive oil, and cumin. Toss dressing with bean mixture and season to taste with salt and pepper. Try with tortilla chips and/or sliced avocado, sooooooooooooo delicious!
Black Bean and Corn Salad
1 (15 oz.) can black beans, drained and rinsed
1 (15 oz.) can whole kernel corn, drained
2 c. coarsely chopped tomatoes
1 bunch green onions, sliced
1 TBSP seeded, and chopped jalapeno ( although I have omitted this and it still is good)
1/3 c. chopped fresh cilantro (or about 1 TBSP of dried)
1/4 c.lime juice
2 TBSP olive oil
1/2 tsp. ground cumin
salt and pepper to taste
In a bowl, combine the black beans, corn, tomatoes, green onions, jalapenos, and cilantro (unless using the dried, add the dried to the dressing). In a small bowl, whisk together the lime juice, olive oil, and cumin. Toss dressing with bean mixture and season to taste with salt and pepper. Try with tortilla chips and/or sliced avocado, sooooooooooooo delicious!
Thursday, October 4, 2012
Tortellini Sausage Soup
This soup has such a delicious flavor. I got it from Our Best Bites new seasonal cookbook, but you can also get this recipe on their web site. It is delicious.
Tortellini Sausage Soup
3 links Italian sausage
4 cloves pressed garlic
1 onion, diced
½ c. water
2 15-oz. cans chicken broth
½ c. apple cider (don’t leave this out! I did once and it wasn’t the same…)
1 16-oz. can diced tomatoes
1 8 oz. can tomato sauce
1 c. sliced carrots
1 tsp. dried basil
1 tsp. dried oregano
2 medium zucchini, grated (great way to use your food processor if you have one)
2 tablespoons dried parsley
8-10 oz. package cheese tortellini (check the freezer section of your grocery store; if you can find it there, it will almost always be way cheaper than fresh tortellini. Also, Barilla makes a great dry cheese tortellini)
2 Tbsp. dried parsley (yes, that’s two tablespoons)
If you’re using link sausage, remove the casings and crumble into a large soup pot. To remove the casings, you can use a sharp knife to cut a slit down one side of the sausage and then peel back the casing.
Chop onion and add to pot with garlic and a drizzle of olive oil. Continue cooking until onions are translucent and your sausage is cooked. Your house will smell heavenly.
Add tomatoes, tomato sauce, juice, water, chicken broth, carrots, oregano, and basil. Cover and simmer for 1/2 hour. Add parsley and zucchini and simmer for another 15 minutes or so. Add the tortellini and cook until tender, and then serve with bread and freshly-grated Parmesan.
Tortellini Sausage Soup
3 links Italian sausage
4 cloves pressed garlic
1 onion, diced
½ c. water
2 15-oz. cans chicken broth
½ c. apple cider (don’t leave this out! I did once and it wasn’t the same…)
1 16-oz. can diced tomatoes
1 8 oz. can tomato sauce
1 c. sliced carrots
1 tsp. dried basil
1 tsp. dried oregano
2 medium zucchini, grated (great way to use your food processor if you have one)
2 tablespoons dried parsley
8-10 oz. package cheese tortellini (check the freezer section of your grocery store; if you can find it there, it will almost always be way cheaper than fresh tortellini. Also, Barilla makes a great dry cheese tortellini)
2 Tbsp. dried parsley (yes, that’s two tablespoons)
If you’re using link sausage, remove the casings and crumble into a large soup pot. To remove the casings, you can use a sharp knife to cut a slit down one side of the sausage and then peel back the casing.
Chop onion and add to pot with garlic and a drizzle of olive oil. Continue cooking until onions are translucent and your sausage is cooked. Your house will smell heavenly.
Add tomatoes, tomato sauce, juice, water, chicken broth, carrots, oregano, and basil. Cover and simmer for 1/2 hour. Add parsley and zucchini and simmer for another 15 minutes or so. Add the tortellini and cook until tender, and then serve with bread and freshly-grated Parmesan.
Tuesday, September 25, 2012
Sweet and Sour Chicken Stir-Fry
This is the best Sweet and Sour Chicken that I have made so far. I really liked it.
Sweet and Sour Chicken Stir-Fry
Recipe by ourbestbites.com
Ingredients
1 tablespoon cornstarch
1/4 cup cold water
1 8 ounce can pineapple chunks, drained and juices reserved
3 tablespoons ketchup
1 tablespoon soy sauce
2 tablespoons brown sugar
1 teaspoon rice vinegar
3-4 teaspoons vegetable oil, divided
1 pound boneless, skinless chicken breast or thighs diced into 1 inch pieces
(you could also use pork tenderloin, or sliced boneless pork chops)
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
2 garlic cloves, minced
1 tablespoon minced fresh ginger
3 cups broccoli florets
1 medium bell pepper, stemmed , seeded, and cut into 1/2 inch squares*
hot cooked white or brown rice
*In this post, I used half of the bell pepper, and added 1/2 of a diced onion as well
Instructions
Start cooking your rice so it will be ready.
Combine cornstarch and water in a medium sized bowl and stir to dissolve. Add the reserved pineapple juice*, ketchup, soy sauce, brown sugar, and vinegar to the bowl and stir to combine.
*If you’re using a stainless steel pan, save pineapple juice for de-glazing it
heat 2-3 teaspoons of the oil in a wok or large nonstick skillet over medium-high heat. Add the chicken, salt, pepper, garlic, and ginger. Stir-fry until the chicken is cooked and no longer pink, 3-4 minutes. Remove chicken from pan and cover to keep warm.
Add the remaining 1-2 teaspoons oil to the pan and add the broccoli and bell pepper. Stir-fry over medium-high heat until the vegetables are crisp-tender and the broccoli is bright green, 3-5 minutes.
Return the chicken to the pan and add the pineapple chunks and sauce mixture. Bring to a simmer and cook until everything is heated through and the sauce has thickened, 1-2 minutes. Season with additional salt and pepper to taste. Serve over the hot cooked rice. If desired, top with sesame seeds and chopped fresh cilantro or parsley.
Serves 4 (or more like 6 if you’ve got some kiddos in the mix)
Sweet and Sour Chicken Stir-Fry
Recipe by ourbestbites.com
Ingredients
1 tablespoon cornstarch
1/4 cup cold water
1 8 ounce can pineapple chunks, drained and juices reserved
3 tablespoons ketchup
1 tablespoon soy sauce
2 tablespoons brown sugar
1 teaspoon rice vinegar
3-4 teaspoons vegetable oil, divided
1 pound boneless, skinless chicken breast or thighs diced into 1 inch pieces
(you could also use pork tenderloin, or sliced boneless pork chops)
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
2 garlic cloves, minced
1 tablespoon minced fresh ginger
3 cups broccoli florets
1 medium bell pepper, stemmed , seeded, and cut into 1/2 inch squares*
hot cooked white or brown rice
*In this post, I used half of the bell pepper, and added 1/2 of a diced onion as well
Instructions
Start cooking your rice so it will be ready.
Combine cornstarch and water in a medium sized bowl and stir to dissolve. Add the reserved pineapple juice*, ketchup, soy sauce, brown sugar, and vinegar to the bowl and stir to combine.
*If you’re using a stainless steel pan, save pineapple juice for de-glazing it
heat 2-3 teaspoons of the oil in a wok or large nonstick skillet over medium-high heat. Add the chicken, salt, pepper, garlic, and ginger. Stir-fry until the chicken is cooked and no longer pink, 3-4 minutes. Remove chicken from pan and cover to keep warm.
Add the remaining 1-2 teaspoons oil to the pan and add the broccoli and bell pepper. Stir-fry over medium-high heat until the vegetables are crisp-tender and the broccoli is bright green, 3-5 minutes.
Return the chicken to the pan and add the pineapple chunks and sauce mixture. Bring to a simmer and cook until everything is heated through and the sauce has thickened, 1-2 minutes. Season with additional salt and pepper to taste. Serve over the hot cooked rice. If desired, top with sesame seeds and chopped fresh cilantro or parsley.
Serves 4 (or more like 6 if you’ve got some kiddos in the mix)
Thursday, September 6, 2012
Homemade Oreos
These are evil, very, very evil. Meaning that, they taste, so, so good, and they are so, so, SO NOT good for you, AND they are super easy to make. Making the evil deliciousness all to tempting. But, they are a crowd pleaser. I got this recipe from my friend Nikki, who I think got it from her sister.
Homemade Oreos
Ingredients: 1 box Devil's Food cake mix, 2 eggs, 1/2 c. shortening.
Beat together all ingredients. Makes a stiff batter. Roll into quarter sized balls and place on cookie sheet, flatten cookie dough balls slightly. Bake at 375 degrees for about 10 minutes until tops are cracked and cookies feel firmer to the touch. Let cool and frost with Cream Cheese Frosting sandwiched between two cookies. Makes about 18-20 sandwich cookies.
Cream Cheese Frosting
1 (8oz) cream cheese, softened, 1/2 c. butter softened, 2 tsp. vanilla, 4 c. powdered sugar.
Beat cream cheese and butter until smooth, then beat in remaining ingredients. You will have leftovers.
Homemade Oreos
Ingredients: 1 box Devil's Food cake mix, 2 eggs, 1/2 c. shortening.
Beat together all ingredients. Makes a stiff batter. Roll into quarter sized balls and place on cookie sheet, flatten cookie dough balls slightly. Bake at 375 degrees for about 10 minutes until tops are cracked and cookies feel firmer to the touch. Let cool and frost with Cream Cheese Frosting sandwiched between two cookies. Makes about 18-20 sandwich cookies.
Cream Cheese Frosting
1 (8oz) cream cheese, softened, 1/2 c. butter softened, 2 tsp. vanilla, 4 c. powdered sugar.
Beat cream cheese and butter until smooth, then beat in remaining ingredients. You will have leftovers.
Parmesan Chicken Pasta
This is from Meals on the Move: Rush Hour Recipes by Holly Clegg.
Parmesan Chicken Pasta
Ingredients: 2 TBSPS olive oil, 2 lbs. boneless skinless chicken breast, 1 TBSP minced garlic, 1 onion chopped, 1 tsp. dried thyme, 1 tsp. dried oregano, 1 tsp. dried basil, 1 c. chopped tomatoes, salt and pepper to taste, 1 (16 oz.) package bow tie pasta ( I use whole wheat), 1/3 c. grated parmesan cheese ( I use fresh, and mine is closer to 1/2 c.).
In a large skillet coated with non-stick cooking spray, heat the olive oil and cook the chicken for about 5-8 minutes or until lightly browned. Add the garlic and onions and continue cooking until the onion is tender. Add the thyme, oregano, basil, and tomatoes and continue cooking until the tomatoes are well heated, about 5 minutes. Season to taste with salt and pepper. Meanwhile, prepare pasta according to package directions; drain. Toss the pasta with the chicken and add the cheese and mix until heated through. Makes 8 servings.
7 Weight Watchers points plus.
Parmesan Chicken Pasta
Ingredients: 2 TBSPS olive oil, 2 lbs. boneless skinless chicken breast, 1 TBSP minced garlic, 1 onion chopped, 1 tsp. dried thyme, 1 tsp. dried oregano, 1 tsp. dried basil, 1 c. chopped tomatoes, salt and pepper to taste, 1 (16 oz.) package bow tie pasta ( I use whole wheat), 1/3 c. grated parmesan cheese ( I use fresh, and mine is closer to 1/2 c.).
In a large skillet coated with non-stick cooking spray, heat the olive oil and cook the chicken for about 5-8 minutes or until lightly browned. Add the garlic and onions and continue cooking until the onion is tender. Add the thyme, oregano, basil, and tomatoes and continue cooking until the tomatoes are well heated, about 5 minutes. Season to taste with salt and pepper. Meanwhile, prepare pasta according to package directions; drain. Toss the pasta with the chicken and add the cheese and mix until heated through. Makes 8 servings.
7 Weight Watchers points plus.
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