Baked Potato Soup

Ingredients:

3 T. butter

2-3 cloves garlic, minced

1/2 c. flour

4 1/2 c. milk

1 14-oz can chicken broth *

4 medium baking potatoes, baked

2 c. grated cheese, divided

1 1/2 t. salt

1/2 t. black pepper

1 1/2 c. sour cream, divided

1/2 c. chopped green onions, divided

8 slices of bacon, cooked and crumbled, divided

*I actually just added 1 cup water and a few scoops of chicken bullion instead.

Recipe:

1. Melt butter in a stock pot over medium heat. Add garlic and saute for 30-60 seconds until fragrant.

2. Add flour to pan. Slowly add milk a little at a time while whisking constantly to eliminate lumps.

3. Whisk until smooth and then add chicken broth. Bring soup just to a simmer and heat until thickened, stirring often, about 5 minutes.

4. Once soup is thickened, turn heat down to medium-low.

5. Cut potatoes in half length-wise and use a spoon to scoop out potato flesh into the pot. Use a wooden spoon to smash potatoes, breaking up large clumps.

6. Add 1 1/2 c. grated cheese and salt and pepper and stir until cheese is melted.

7. Remove pan from heat and stir in 3/4 c. sour cream, 1/4 c. green onions, and 4 strips of crumbled bacon.

8. Add additional salt and pepper to taste. Ladle into bowls and top each serving with the remaining sour cream, onions, cheese, and bacon.

Rating: 3.75 of 5

We liked this soup much better than the other Baked Potato Soup. Today's soup is pretty darn thick so make sure you have an appetite. Otherwise, you'll only be eating a few bites and calling it quits. Also, it makes a huge pot! Definitely not a one-meal kind of recipe for a family of four. More like a family of 8. Anyways, creamy, love the bacon on top, the green onions are a nice subtle taste, and the potato clumps are just right. I'd make this recipe again.

Source: OurBestBites.com, Baked Potato Soup

Everyday Cinnamon Rolls

Ingredients:

Dough:

1 c. milk

4 T. butter, cut into chunks

3 1/4 to 3 1/2 c. all-purpose flour, divided

2 1/4 t. "rapid rise" yeast

1/4 c. white sugar

1/2 t. salt

1 egg

Filling:

1 c. brown sugar, packed

1 1/2 T. ground cinnamon

1/2 c. butter, softened

Icing:

1 1/2 c. powdered sugar

2 T. melted butter

1/2 t. vanilla

1-2 T. milk

Recipe:

Dough:

1. Place milk and 4 T. butter in a microwave safe bowl. Heat on high for 1 minute 30 seconds. Butter should be at least partially melted. Stir and set aside

2. In a large mixing bowl, whisk together 2 c. flour, yeast, white sugar, and salt.

3. When milk mixture has cooled to warm (not hot) add it to the flour mixture along with the egg while the beater (paddle attachment for those using a stand mixer) is running. Beat until well combined, about 1 minute.

4. Switch to the dough hook now. Add remaining flour only until dough barely leaves the sides of the bowl. It should be very soft and slightly sticky. Continue to let the dough knead for 5 minutes. (If not using a stand mixer, turn dough out onto floured surface and knead for 5 minutes by hand.) Turn dough out onto floured surface and let rest for about 10 minutes whiel you make the filling.

Filling:

1. Make sure the butter is softened well.*

2. Mix with brown sugar and cinnamon.

*If you the stick of butter right out of the fridge like I do, then 20 seconds in the microwave gets it pretty close to "softened" state.

Assembly:

1. Roll dough into a rectangle about 12x14 inches.

2. Spread brown sugar mixture (it will be slightly thick) over the surface and use your fingers or the back of a spoon to gently spread around.

3. Roll up from the longer side of the rectangle and pinch edges closed. Score the roll into 12 equal pieces and then cut into rolls.

4. Place in a 9x13 pan that has been sprayed with cooking spray. Cover pan with a clean towel and let rise in a warm place for about 30 minutes. In the mean time, preheat oven to 350 degrees.

5. When roll have finished rising, bake for 15-20 minutes or until light golden brown. If desired spread with icing while still warm.

Rating: 4 of 5

I really like the filling in this recipe. I was pretty nervous about the amount of cinnamon that it called for, but the cinnamon was not an overpowering taste. I was scared that they would end up tasting like Cinnabon's cinnamon rolls (which I don't like), but they didn't! The bread was super fluffy and delicious! It was perfect roll bread. The icing, well, it's icing. I really don't think there is much you can say about powdered sugar, milk, and vanilla. Although...I guess I will say that you probably don't need to add the butter into the icing. I have a family recipe that the measurements are almost identical, except no butter, and I can't tell the difference. However, I think for this recipe I would prefer a little bit more of the icing on top.

Source: OurBestBites.com, Everyday Cinnamon Rolls

Southwestern Cobb Salad

Ingredients:

Vinaigrette:

3 T. white wine vinegar

1 t. honey

3/4 t. ground cumin

1/2 t. smoked paprika *

1/2 t. garlic powder

1/4 t. ground red pepper

2 T. canola oil

Salad:

3 slices bacon, cooked and crumbled

cooking spray

8 oz. skinless, boneless turkey or chicken breast, cut into 1/2 inch pieces **

1/4 t. salt

8 c. torn romaine lettuce ***

1/2 c. pico de gallo

1/2 c. diced avocado

1/2 c. (2 oz) crumbled queso fresco, feta, or shredded pepperjack ****

1/4 c. chopped green onions

1 (15 oz) can black beans, rinsed and drained

*Never knew smoked paprika was an option. So, I used what I had and that was ground paprika.

** Got my chicken breast from a rotisserie. Hooray for Costco's $5 chickens!

*** I'm a lettuce snob. I pretty much use green leaf over any other kind of lettuce.

****I went with a mix of shredded pepperjack, mozzarella, and cheddar cheeses.

Recipe:

1. To prepare vinaigrette, combine all ingredients in a medium bowl and whisk to combine, or place in a jar and shake. Set aside.

2. To prepare salad, heat a skillet to medium-high heat. Spray with cooking spray. Sprinkle turkey or chicken with salt and add to pan. Saute until done, about 4 minutes.*

3. Arrange 2 c. lettuce on each of 4 plates and divide ingredients among them. If you want to be specific, each serving should have about: 2 t. bacon, 5 T. chicken, 2 T. pico de gallo, 2 T. avocado, 2 T. cheese, 1 T. green onions, and 1/3 c. beans.

4. Drizzle vinaigrette evenly over salads.

*I'm not sure if the 4 minutes is for raw or cooked chicken. My chicken was already cooked. Rather than coating the pan with cooking spray, I cooked my bacon first, removed the bacon, drained the fat out, and then threw in the chicken. Not that that lowered the calories in any way...

Rating: 4.5 of 5

This salad surprised me! I wasn't expecting much since I knew the onion in the pico de gallo was really strong and the pepper hot, but the vinaigrette and every thing else on the salad blended perfectly! LaDon doesn't like vinaigrette very often, so the fact that he really liked this salad including the dressing is saying a lot. Good veggies. Lots of flavor. And very delicious.

Source: OurBestBites.com, Southwestern Cobb Salad

Pico de Gallo

Ingredients:

about 3 Roma tomatoes

1 smallish jalapeno pepper *

1/2 small onion

Measurements for remaining ingredients are approximate:

1/2 lime juiced (for more flavor juice the whole thing)

1/4 c. chopped cilantro

Kosher salt to taste, optional

*our local produce store was out! So, we decided to experiment with pepper tastes and went for an Anaheim pepper.

Recipe:

1. Cut ends off tomatoes and then slice in half lengthwise. Under running water, gently run your finger under the membrane that contains the seed. It's okay if some seeds get in there, but if you have all of them, it's going to get a little sloppy. Cut into small chunks

2. Finely dice the onion. Toss with the tomato.

3. Finely chop the jalapeno, removing the seeds if desired. Toss with the tomatoes and onions.

4. Add the fresh-squeezed juice of 1/2 of the lime. Taste. If you want more lime flavor, add a little more.

5. Add your giant pinch of cilantro. Combine well. Add a generous sprinkling of Kosher salt, taste, and add more if desired.

6. This is best if it stands for a few hours before you serve it, but the juices will run and gather in the bottom of the bowl.

Rating: 3.5 of 5

We like this recipe. The Anaheim pepper was really hot, but I think the jalapeno would decrease some of the fire. I rarely use raw onion in anything (always a dried chopped onion kinda girl) so the onion was a little surprising and strong for my taste. Love the lime and cilantro. In fact, I doubled the called for cilantro and used the whole lime instead of half. Next time I think I will cut the amount of onion in half and definitely try to find a jalapeno pepper!

Source: OurBestBites.com, Pico de Gallo

Teriyaki

Ingredients:

1 c. soy sauce

1 c. white sugar

1 t. ginger

1 t. garlic powder

a few pounds of beef such as stew bits, beef tip, or 1-inch cubes of steak

Recipe:

1. Mix all ingredients, except meat, in a large or medium bowl.

2. Place meat in bowl. Stir a few times so that all meat gets exposed to mixture. Cover and marinate in the refrigerator for 24 hours, or over night. Every few hours, stir the meat/marinade mixture.

3. Preheat oven to 300 degrees. On a skillet or frying pan, cook meat on medium heat until center is no longer pink. Place cooked meat in a jelly roll in the oven to keep warm until the remaining meat is done.

OR

Skewer meat on moist sticks and cook on a grill (don't ask me how long because I have no idea. I've only ever cooked it inside.)

4. Skewer it or serve on hot rice.

Rating: 4.5 of 5

This recipe is great, but if you don't get good meat it can be a flop. I really like it with more tender meat, but tougher meat is fine too. It's easy and savory.

Source: my mom

Snowman Cupcakes

Ingredients:

12 cupcakes, baked and cooled

1/4 c. each red and green decorating sugar *

24 mini vanilla wafers *

1 16-oz can vanilla frosting

4 candy orange fruit slices

1/4 c. dark chocolate frosting **

1 c. white decorating sugar ***

6 each, red and green licorice twists

24 pink large sprinkles ****

24 mini brown M&Ms **

* I actually just used gum drops for the ear muffs. Cut down on a lot of work and supplies.

** I didn't use the frosting for the mouth. Instead I used mini chocolate chips for the mouth and eyes.

*** Didn't use the decorating sugar. I thought the white frosting was enough.

**** Didn't use the sprinkles.

Recipe:

1. Place the red and green sugars in separate bowls. Spread a thin layer of vanilla frosting on top of the mini vanilla wafers to cover. Press the top of 12 wafers into the red sugar to coat. Repeat with the remaining 12 wafers and press into the green sugar. Set aside. (These are used for the ear muffs)

2. Cut 12 1-inch triangles from the orange slices to make the noses. Spoon the dark chocolate frosting into a freezer-weight ziplock bag. Spoon 1/4 c. of the vanilla frosting into a freezer-weight ziplock bag. Place the white decorating sugar in a shallow bowl. Spread the remaining frosting on top of cupcakes and make a smooth mound. Roll the tops of the frosted cupcakes into the white sugar to cover completely.

3. Add the cut orange candy as the nose in the center of the cupcake. Add the chocolate candies as the eyes. Snip a very small corner from the bag with the chocolate frosting and pipe a mouth. Add the pink sprinkles as cheeks.

4. Cut the licorice twists into 12 6-inch lengths for the bands of the earmuffs. Insert the 2 cut ends into either side of the cupcake for the headband. Snip a small corner from the bag with the vanilla frosting. Pipe a dot of vanilla frosting on either side where the licorice enters the cupcakes. Add the like colored vanilla wafers as the muffs. Repeat with the remaining cupcakes.

Rating: 4 of 5

I actually didn't eat any of the cupcakes, but how bad can it be? Cute idea. Kids LOVE them. We took them to Ally's class Christmas program and the cupcakes disappeared quickly. Although it requires a lot of supplies, they making of the cupcakes isn't bad. It goes pretty quickly.

Source: Allofyou.com, Snowmen Cupcakes

Snickerdoodles

Ingredients:

1/2 c. butter, softened

1 c. sugar

1/4 t. baking soda

1/4 t. cream of tartar

1 egg

1/2 t. vanilla

1 1/2 c. all-purpose flour

2 T. sugar

1 t. ground cinnamon

Recipe:

1. In a medium mixing bowl, beat butter with an electric mixer on medium high speed for 30 seconds. Add the 1 cup sugar, baking soda, and cream of tartar. Beat until combined, scraping sides of bowl occasionally.

2. Beat in egg and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour.

3. Cover and chill dough about 1 hour or until easy to handle.

4. Combine the 2 T. sugar and the cinnamon.

5. Shape dough into 1-inch balls. Roll balls in sugar-cinnamon mixture to coat. Place 2 inches apart on an ungreased cookie sheet.

6. Bake in a 375 oven for 10-11 minutes or until edges are golden. Transfer to a wire rack and let cool.

Rating: 5 of 5

Snickerdoodles aren't everyone's cookie, but it is mine. I LOVE these and this recipe is pretty amazing! Soft, sweet, and easy. Love them!

Source: Better Homes and Gardens Cook Book, pg. 216

Caramel Popcorn

Ingredients:

1 c. sugar

1/2 c. butter, or margarine

1/4 c. light corn syrup

1/4 t. baking soda

2 quarts unflavored popcorn

Recipe:

1. Mix sugar, butter, and syrup in saucepan until it boils.

2. Boil 4 to 5 minutes.

3. Remove from heat and add soda. *

4. Pour over 2 quarts of popcorn.

* I've forgotten to add the baking soda after it's off the heat and have cooked it all together with the other ingredients and it still turned out fine.

Rating: 4 of 5

This isn't a super-caramel tasting recipe, but I love it! Easy, quick, and tasty.

Source: Wendi Kerkoufer

Royal Icing

Ingredients:

3 3/4 c. powdered sugar, sifted in lumpy

1 to 2 large egg whites, or substitute 4 t. packaged egg whites and 1/4 c. water

1 t. almond extract, vanilla, or lemon juice

Recipe:

1. Mix all of the ingredients together using an electric hand mixer, until the icing is smooth and thing enough to be pressed through a pastry bag with a writing tip. Add more lemon juice, etc., if necessary.

Rating: 4 of 5

I didn't taste it. Raw eggs...not my thing. Maybe it's not supposed to be eaten. I don't know. But, it is fantastic glue! Used it with our gingerbread Nativity stable. Holds together really well.

Source: Foodnetwork.com, Royal Icing

Gingerbread House

Ingredients:

1/2 c. butter, at room temperature

1/2 c. dark brown sugar *

1/4 c. light molasses, or dark corn syrup **

1 T. cinnamon

1 T. ground ginger

1 1/2 t. ground cloves

1 t. baking soda

2 c. all-purpose flour

2 T. water

Royal Icing

* I didn't have dark, so I used light.

** I didn't have molasses or dark corn syrup, but I had light corn syrup!

Recipe:

1. In a large mixing bowl, cream to butter, brown sugar, molasses, cinnamon, ginger, cloves, and baking soda together until the mixture is smooth.

2. Blend in the flour and water to make a stiff dough. Chill at least 30 minutes or until firm. *

3. Preheat oven to 375 degrees.

4. Cut paper patters for the gingerbread house: **

- 2 rectangles, 3x5 inches, to make the front and back of the house.

- 2 rectangles, 3x5 1/2 inches for the roof.

- 2 pieces for the ends of the house, 3 inches wide at base x 3 inches to the roof line and slanted to a peak 5 1/2 inches from the bottom.

-4 small rectangles, 1 1/2 x 1 inch for the roof and sides of the entryway

- 1 piece, 2 inches wide at base, 1 1/2 inches to roof life, and slanted to a peak 2 1/2 inches from the bottom for the front of the entryway.

5. Roll gingerbread dough out to edges of a large, rimless cookie sheet. Place paper patterns onto the rolled out dough. With a sharp, straight edged knife, cut around each of the pieces, but leave pieces in place. ***

6. Bake for about 15 minutes until dough feels firm.

7. Place patterns on top of the gingerbread again and trim shapes, cutting edges with a straight-edged sharp knife.

8. Leave to cool on baking sheet.

9. Place Royal Icing into pastry bag with a writing tip and press out to decorate individual parts of house, piping on decorations, windows, door, etc., as desired. Let dry until hardened.

10. If following the cut-out pattern for this recipe, then glue sides, fronts and back of house together at corners using Royal Icing. Place an object against the pieces to prop up until icing is dry (it only takes a few minutes). Glue the two roof pieces to the pitched roofline of the house. Then, similarly, glue the sides and roof of the entryway together with icing. Attach entryway to the front of the house.

11. Continue decorating the house as desired.

* I actually forgot to chill the dough! But, it turned out fine.

** I completely skipped over the directions they have here and made my own house pattern.

***I wasn't sure if this recipe wanted the excess dough to remain on the sheet or not. What I would rather do, is skip this step of cutting out the shapes and do it right after pulling the dough out of the oven, or even when the dough has cooled.

Rating: 3 of 5

I've never worked with gingerbread before. So, I liked this recipe, but I'm sure there are better ones out there. Be prepared to open some windows while the dough is baking because your entire house will smell like a potpourri factory!! The dough is delicious though. A new favorite for Ally. Once the bread is completely cooled it becomes as hard as rock! So, don't plan on eating it if you have fragile teeth. Although there are a lot of steps listed in this recipe, it's actually very easy.

Source: Foodnetwork.com, Gingerbread House Recipe

Cheesecake Cookie Bar

Ingredients:

2 18-oz. packages of refrigerated chocolate chip cookie dough

2 8-oz. packages of cream cheese, softened

1/2 c. sugar

2 eggs

Recipe:

1. Preheat oven to 350 degrees. Lightly grease 13x9-inch baking pan. Let both packages of dough stand at room temperature about 15 minutes.

2. Reserve 3/4 of one package of dough. Press remaining 1 and 1/4 packages of dough evenly onto bottom of prepared pan.

3. Combine cream cheese, sugar, and eggs in large bowl; beat until well blended and smooth. Spread cream cheese mixture over dough in pan. Break reserved dough into small pieces; sprinkle over cream cheese mixture.

4. Bake 35 minutes or until center is almost set. Cool completely in pan on wire rack. Store leftovers covered in refrigerator.

Rating: 4 of 5

Of course, LaDon would not like this one. He doesn't like cheesecake. But, I really like it. Not too sweet for a dessert. You can taste the cheesecake flavor, but it's not over powering. The cookie presence is good, but it doesn't taste like cookie. This cookie bar really is a nice blend of flavors. Definitely like this one!

Source: Cheesecake Cookie Bars

Pie Crust

Ingredients:

1 1/4 c. all-purpose flour

1/2 t. salt

1/3 c. + 1T. shortening

about 1/4 c. ice water

Recipe:

1. Combine flour and salt in a medium-sized bowl. Add shortening in small cubes.

2. Cut in shortening until you get pieces that are about pea-sized.

3. Start sprinkling the ice water by about a tablespoon at a time over the flour/shortening mixture.

4. Very, very gently, turn the dough with your fingers so it gets exposed to the water. You're NOT mixing, just trying to moisten all of the flour/shortening mixture. Gradually, all of the flour mixture will be moistened. Gently pat the dough into a ball (it should come together easily but not be sticky).

5. Wrap in plastic wrap and keep in the fridge until you're ready to use.

6. When you're ready to roll out your pie crust, lightly flour your work surface and place the dough ball on the surface. One of the keys in making pie crust is to handle the dough as little as possible. The less you touch it, the more tender and flaky it will be. Starting in the center, roll the dough out into a circle shape, about 1/8" thick. When you've reached your desired thickness, place the rolling pin in the middle and gently fold the crust over the rolling pin. Lift the dough onto your pie plate and unfold it.

7. Bake according to pie directions.

Rating: 4 of 5

I liked this recipe. I wasn't sweet, which I like in a pie crust, and it was pretty flaky. Easy enough to make!

Source: OurBestBites.com, Pie Crust

Chicken Pot Pie

Ingredients:

2 unbaked pie crusts

1 lb. leftover roasted chicken, chopped into bite-sized pieces

1 12-16 oz. bag of mixed vegetables, thawed

1 onion, minced

1 T. butter

5 medium-small red potatoes, diced

2 cans cream of chicken soup

1/2 t. Kosher salt, or to taste

ground black pepper to taste

Recipe:

1. Preheat oven to 400 degrees. Bring a large pot of water to a boil.

2. When ready, add potatoes to water and boil until tender. Meanwhile, heat about 1 T. butter in a medium skillet. When the butter is bubbly, saute the onion until it's translucent and fragrant. Set aside.

3. In a mixing bowl, combine cream of chicken soup, chicken, vegetables, onion, and potatoes. Season to taste.

4. Place one pie crust on the bottom of a pie plate, transfer the filling to the pie plate, and then top with the other pie crust. Crimp the edges and then cut a few vent holes on top. Place pie plate on a baking sheet and bake for 40-45 minutes or until the crust is golden brown.

5. Remove from oven and allow to stand for a few minutes before serving.

Rating: 3 of 5

Easy recipe, unless you aren't that experienced in pie crusts. You might get a bit flustered, but it's not as hard as it might seem. The chicken mixture could not be any easier. Especially if you pick up a rotisserie chicken at Costco to use. I really liked the potatoes in this pie, but I thought the actual filling was way to thick when cooked. So, I would probably either add another half can of cream of chicken or add a half cup milk or something to make it a little more runny. Tasted fine enough, but it wasn't a super good pot pie.

Source: OurBestBites.com, Chicken Pot Pie

Beef Jerky

Ingredients:

2 1/2 lbs. Lean (90%) ground beef

3 t. NON-iodized salt

1 1/2 t. Accent

1/2 t. garlic powder

1/3 t. crushed or ground red pepper

1 1/2 T. meat tenderizer

1/2 T. black pepper

2 T. brown sugar, heaping

1/4 c. liquid smoke

1/4 c. Worcestershire sauce

Recipe:

1. Mix salt, accent, garlic, red pepper, tenderizer, black pepper, and brown sugar together in a small bowl. In a separate bowl, mix together the liquid smoke and Worcestershire sauce. Set aside.

2. In a large bowl, layer spice mixture between layers of raw beef. Mix the meat and spices together by hand until spices mixed well throughout.

3. Take a ball, about the size of a man's fist, and place between two pieces of wax paper. With a rolling pin, roll to about 1/8 to 1/4 inch thick and, roughly, in the shape of the dehydrator tray.

4. Transfer meat to tray rack and coat the top with the liquid smoke mixture. Repeat this step until all trays are filled, or meat is used.

5. Use dehydrator according to directions.

**Time for meat to dehydrate will vary according to number of trays on dehydrator and whether or not it has a fan. A dehydrator without a fan will take about 12-18 hours to complete and trays will need to be rotated every couple of hours(no need to rotate in middle of night). With a fan, a small batch will take about 6 hours.**

**If you don't have a dehydrator, the jerky can be dried in the oven as well. Set the oven to 140 degrees, and place the meat on racks. Air needs to circulate. Place a pan under the rack to catch the drippings.**

Rating: 5 of 5

I'm not sure if this is an acquired taste or not just because I grew up with it. I think it's awesome! One thing I really like about this recipe vs. store bought beef jerky, is that it is much easier to chew and doesn't get stuck in your teeth as much. Also, you can make it as thick or thin as you like it. I like mine practically crispy. If you're too scared to make a batch, then I'll make some for you and you can sample it! Seriously, delicious! Oh, and as a bonus, the house smells soooo good for a day.

Source: my mom

Homemade Mac and Cheese

Ingredients:

8 oz. uncooked elbow macaroni

2 c. shredded sharp Cheddar cheese

1/2 c. grated Parmesan cheese

3 c. milk

1/4 c. butter

2 1/2 T. flour

2 T. butter

1/2 c. bread crumbs

1 pinch paprika

Recipe:

1. Cook macaroni according to the package directions. Drain.

2. In a sauce pan, melt butter or margarine over medium heat. Stir in enough flour to make a roux (butter flour mixture to thicken sauce). Add milk to roux slowly, stirring constantly. Stir in cheeses, and cook over low heat until cheese is melted and the sauce is a little thick. Put macaroni in large casserole dish, and pour sauce over macaroni. Stir well.

3. Melt butter in a skillet over medium heat. Add breadcrumbs and brown. Spread over the macaroni and cheese to cover. Sprinkle with a little paprika. *

4. Bake at 350 degree for 30 minutes. Serve.

* Totally didn't do the last two steps. Just served the cheese sauce over noodles.

Rating: 2.5 of 5

So, I am not one who really likes mac and cheese. Ally, apparently, is. I didn't exactly cook this recipe the way it is supposed to be, but I figured the sauce over noodles would be just fine too. I didn't really like the sauce just because it didn't have a super strong cheddar taste....it was more Parmesan flavored. But, as long as Ally likes it I will make it. Daniel, surprisingly, couldn't care less for it!

Source: AllRecipes, Homemade Mac and Cheese

Sour Cream Salsa Chicken

Ingredients:

4 skinless, boneless chicken breasts

1 package taco seasoning mix

1 c. salsa*

2 T. cornstarch

1/4 c. sour cream

* I used the generic Wal-Mart brand medium salsa

Recipe:

1. Spray the crockpot with cooking spray. Add the chicken breasts. Sprinkle the taco seasoning over the chicken. Top with the salsa.

2. Cook on low for 6-8 hours. *

3. When ready to serve, remove the chicken from the pot. Place about 2 T. cornstarch in a small amount of water and stir well. Stir the cornstarch mixture into salsa sauce. **

4. Stir in a 1/4 c. sour cream. Serve over chicken.

* As with most crockpot recipes, you can speed this up by cooking on High for 3-4 hours.

** You can substitute cornstarch with Minute Tapioca(says on the box how much you will need) or all-purpose flour (double the amount of cornstarch you would use).

*** So, I followed the recipe until it came time to remove the chicken. I let it cook for 7ish hours, took the chicken out and shredded it, then put it back in the crockpot for a half hour. After 30 minutes I stirred in the 1/4 c. sour cream. So rather than ending up with chicken and salsa, I just made a creamy/spicy chicken spread. ***

Rating: 4 of 5

We really liked this recipe they way I cooked it. We had it in tortillas and called it a taco night. This is super good with the Texas Caviar/Bean Dip in a tortilla. You can definitely taste the taco seasoning and salsa in this chicken. So...make sure you like taco seasoning and that you put in a salsa that you like! Daniel loved it...of course. I also loved it because it's super easy. Crockpots are my favorite.

Source: Slowandsimple.com, Sour Cream Salsa Chicken

Healthy Pumpkin Bread

Ingredients:

1 c. light brown sugar, packed

2 large egg whites

1 c. pure pumpkin (not pumpkin pie mix)

1/4 c. canola oil

1/3 c. low-fat plain yogurt

1 t. vanilla extract

1 c. all-purpose flour

3/4 c. whole wheat flour

1 1/2 t. baking powder

1 t. ground cinnamon

1/2 t. ground nutmeg

1/2 t. baking soda

1/2 t. salt

Chocolate chips

Recipe:

1. Preheat oven to 350 degrees F. Spray 8 1/2" by 4 1/2" metal loaf pan with nonstick cooking spray with flour.

2. In large bowl, with wire whisk, combine brown sugar and egg whites. Add pumpkin, oil, yogurt, and vanilla extract; stir to combine.

3. In medium bowl, combine all-purpose flour, whole wheat flour, baking powder, cinnamon, nutmeg, baking soda, and salt. Add flour mixture to pumpkin mixture; stir until just combined. Do not overmix.

4. Pour batter into prepared pan. Bake 45 to 50 minutes or until toothpick inserted in center of loaf comes out clean. Cool in pan 10 minutes. Invert pumpkin bread onto wire rack; cool completely.

Rating:TBD

Again, not a fan of pumpkin. Someone else will have to make this and tell me what they would rate it.

Source: Stephany Pando, from Good Housekeeping

Cherry Bread

Ingredients/Recipe:

1 8-oz. package cream cheese

1 c. butter

1 1/2 c. sugar

1 1/2 t. vanilla

Cream above ingredients together

Add: 4 eggs-one at a time

Add:

2 c. flour

3/4 c. cut cherries

dash of salt

1 1/2 tsp. baking powder

Put in 1/4 c. flour, 1/2 c. nuts (walnuts, almonds, pecans) combined with cherries

Bake in bread pan @ 325 for 1 hour

Frosting:

2 Tbs. melted butter

2 c. powdered sugar

cherry juice

enough milk to make desired consistency (about 3 Tbs)

frost bread after cooling.

Rating: 3.75 of 5

Loved it! I really like cherry flavored things though.

Source: Shannon Booher

Cranberry-Nut Bread

Ingredients:

2 c. fresh Cranberries

¾ c. pecans or walnuts

2 T. butter

2 c. flour

1 ¾ t. Baking powder

½ t. Baking soda

1 t. Salt

1 c. plus 2 T. sugar

1 egg, well beaten

½ c. orange juice (abt 1 orange)

¼ c. water

1 t. orange zest

Recipe:

1. Preheat oven to 350. Grease a 9x5x3 loaf pan. Line the bottom with waxed paper then grease again.

2. Rinse, sort and cut cranberries into halves. Coarsely chop nuts; add to cranberries. Melt butter, then set aside to cool slightly.

3. In large mixing bowl combine flour, baking powder and soda, salt, and sugar.

4. In a small bowl combine egg, orange juice and water then stir in melted butter. Make a well in the center of the dry ingredients and pour all the wet ingredients in. Stir only enough to moisten all the dry ingredients. Gently fold in the nuts, cranberries, and zest.

5. Pour into prepared pan and Bake for 70 min or until it passes the toothpick test.

Rating: TBD

Source: Roxanna Leazenby

Almond-Lemon Poppy Seed Tea Cake

Ingredients:

Cake:

3/4 c. pastry or cake flour, measured then sifted

1/2 t. baking powder

1/8 t. salt

5 large eggs

1 t. vanilla extract

3/4 c. almond paste, at room temperature

1 c. sugar

1 c. unsalted butter, cut into 1 T. pieces, at room temperature

1 t. lemon zest, grated

1 t. orange zest, grated

1 1/2 T. poppy seeds

Citrus Glaze:

3 T. lemon juice, freshly squeezed

3 T. orange juice, freshly squeezed

3/4 c. sugar

Topping:

confectioners’ sugar

Recipe:

1. Position a rack in the lower third of the oven and preheat the oven to 350 degrees. Lightly butter and flour an 8 1/2-inch tube pan, 9-by-5-inch loaf pan, or 9-by-4-inch Pullman loaf pan, knocking out the excess flour.

2. To make the cake, sift together the flour, baking powder, and salt twice. In a small bowl, combine the eggs and vanilla and whisk together just to combine. In the bowl of a stand mixer fitted with the paddle attachment, beat the almond paste on low speed until it breaks up. This can take up to a minute, depending on how soft and warm it is. Slowly add the sugar in a steady stream, beating until incorporated. If you add the sugar too quickly, the paste won’t break up as well.

3. Continue on low speed while adding the butter, a tablespoon at a time, for about 1 minute. Stop the mixer and scrape down the sides of the bowl with a rubber spatula. Then turn on the mixer to medium speed and beat until the mixture is light in color and fluffy, 3 to 4 minutes. With the mixer still on medium speed, add the eggs in a very slow, steady stream and mix until incorporated. Stop the mixer and again scrape down the sides of the bowl. Turn on the mixer again to medium speed and mix for another 30 seconds. Add the citrus zests and poppy seeds and mix in on the lowest speed. Finally, add the flour mixture in 2 batches, mixing on the lowest speed after each addition until incorporated. Scrape down the sides of the bowl one last time, and then spoon the batter into the prepared pan and smooth the surface with an offset spatula.

4. Bake until the top springs back when lightly touched and a cake tester inserted in the center comes out clean, 45 to 60 minutes (internal temperature should register 190 degrees). Let cool in the pan on a wire rack for 5 to 7 minutes while you make the glaze.

5. To make the glaze, stir together the lemon and orange juices and the sugar in a small bowl. Place the wire rack holding the cake over a sheet of waxed paper or aluminum foil to catch any drips of glaze, and invert the cake onto the rack. If the cake does not want to release from the pan, run the tip of a small knife around the edge to loosen it. Brush the entire warm cake with the glaze, then let the cake cool completely on the rack. The cake breaks apart easily when warm, so don’t attempt to move it.

6. When the cake is cool, dust top of cake with confectioners’ sugar and transfer it to a serving plate, using a large metal spatula or the base of a two-part tart pan to lift it. Serve at room temperature. The cake will keep, well wrapped, for 1 week in the refrigerator.

Rating: 4 of 5

I thought this bread was divine. The lemon taste was not overpowering. The perfect amount I think. I love poppy seeds and think a lemon poppy bread is definitely the way to go!

Source: Lauren Hastings, from Tartine

Baking Powder Cheese Biscuits

Ingredients:

3 c. flour

1 T. baking powder

1 T. sugar

1 t. salt

3/4 c. butter

1 c. milk

1 c. (or more) cheese

Recipe:

1. Mix together dry ingredients: flour, baking powder, sugar, and salt.

2. Soften butter to room temperature (do not melt!). Add to dry ingredients and cut in with a pastry blender (two knives work great if you don't have a pastry blender).

3. Create a hole in the center of your mixture and add milk and cheese. Stir together with a fork until moistened.

4. Drop a handful onto a greased baking tray.

5. Bake at 350 degrees for 15-20 minutes or until the inside is done (you may have to check with a toothpick)

Rating: 3.75 of 5

I really liked these! But then again, we love cheese in our house. I thought they were really good as breakfast....not that that makes them a healthy choice for breakfast. You could taste the cheese, but it wasn't overpowering with cheese.

Source: Robyn Shelton

Pumpkin Bread with Glaze

Ingredients:

Bread:

2/3 c. shortening

2 2/3 c. sugar

4 eggs

1-15 oz. can pumpkin

1 t. cinnamon

1 t. cloves

2/3 c. water

3 1/3 c. flour

2 t. baking soda

1 1/2 t. salt

1/2 t. baking powder

Glaze:

3 T. butter, melted

1 T. milk

1/2 c. brown sugar

1 c. powdered sugar

1 t. vanilla

Recipe:

1. Combine all bread ingredients and pour into 2 greased bread pans. bake at 350 for 1 hour.

2. To make the glaze, melt 3 tbsp butter. Then add 1 tbsp milk, 1/2 cup brown sugar, 1 cup powdered sugar, 1 tsp vanilla. Spread glaze on bread while still warm and it drizzles down the sides.

Rating: TBD

Again, another pumpkin recipe...so I didn't try it.

Source: Madeleine Pickett

Pumpkin Bread

Ingredients:

1 c. vegetable oil

3 c. granulated sugar

4 large eggs

1 (15-ounce) can pumpkin puree

1 c. water

3 c. all-purpose flour

2 t. baking soda

1 1/2 t. nutmeg

2 t. cinnamon

1 1/2 t. cloves

1/2 t. salt

1 c. milk chocolate chips

Recipe:

1. Preheat the oven to 350 degrees.

2. In a medium bowl sift the flour, baking soda, nutmeg, cinnamon, cloves, and salt. Set aside.

3. Cream the oil and sugar. Add the eggs one at a time until combined. Add the pumpkin puree and water. Mix in the flour mixture until just combined. Add the chocolate chips.

4. Divide into two 9"x5" bread pans.

5. Bake loaves for 55 to 60 minutes or until toothpick comes out clean.

Rating: TBD

I do have a confession: I didn't try this one because I'm generally not a pumpkin flavored food fan. However, if you like pumpkin, then this is probably your thing (even though I haven't tried it) because everything Laura makes is good.

Source: Laura Hauley

Banana Bread

Ingredients:

1/2 c. butter

1 c. of sugar

2 eggs

1 c. mashed bananas

1/4 c. of milk

1 t. of lemon juice

2 c. flour

1 1/2 t. of baking powder

1/2 t. baking soda

1/4 t. salt

1/2 c. chopped nuts (optional)

Recipe:

1. Cream butter and sugar together. Add eggs and beat. Add bananas, milk and lemon juice.

2. Sift dry ingredients and add to banana mixture (including nuts if you add them).

3. Bake in a well greased loaf pan (8x4x3 - I use whatever I have on hand and adjust time accordingly) for 1 hour at 350.

Rating: TBD

I didn't get to try Cassie's bread. I ate so much for dinner that I didn't have much room at quick bread night.

Source: Cassie Hansen

Katie's Mexican Salad

Ingredients:

2 heads romaine lettuce, chopped

1 can black beans, drained

1 can corn, drained

1/2 red onion diced

2 roma tomatoes diced

1 c. cheddar cheese, shredded

1 avocado, cubed

1 small can sliced olives

ranch dressing

BBQ sauce

2 grilled chicken breasts, sliced

Recipe:

1. Toss all together using equal parts ranch and BBQ sauce. You can also sprinkle some crushed tortilla chips on top. Super easy. Super yum.

Rating: 4.5 of 5

Seriously, so good. This one was my favorite of the night. It sounds strange, BBQ and ranch? Yeah, but it's soooo good.

Source: Katie Walker

Greek Cherry Tomato Salad

Ingredients:

24-oz cherry tomatoes, halved

1 ½ cucumbers, cut into ½ inch cubes

20 large kalamata olives, halved

½ medium red onion, chopped

2 T. fresh parsley, chopped

¼ t. salt

¼ t. sugar

10 oz. feta, cut into ½ inch cubes

½ c. extra-virgin olive oil

½ c. fresh lemon juice

1 T. oregano, chopped

Recipe:

1. Toss cherry tomatoes, cucumbers, olives, red onion, parlsey, salt and sugar in a bowl and set aside.

2. Whisk together olive oil, lemon juice and oregano.

3. Cover and chill vegetables and dressing separately until ready to serve.

4. Just before serving, drain vegetables and add feta.

5. Pour dressing over the top and add salt and pepper as needed. Serve immediately.

Rating: TBD

I missed this one too and I'm not sure how. I'm anxious to try this one! It sounds like the perfect summer salad!

Source: Laura Hauley

Bruschetta Lentil Salad

Ingredients:

1 box steamed Trader Joe's Lentil Beans (in the produce section)

1 jar Trader Joe's Bruschetta

1 T. cilantro (or parsley)

1 T. Olive Oil

1 whole lime, squeezed (or lemon)

The lemon and parsley go well together, and the cilantro and lime go well together (my fav).

Recipe:

1. Mix above ingredients in bowl, serve and enjoy!

Rating: TBD

I gotta think I'll like this one. Cilantro and lime!

Source: Shannon Booher

Creamy Caesar Salad

Ingredients:

2 oil-packed anchovy fillets

1/4 c. whole milk

1 garlic clove , crushed and peeled

2 T. champagne vinegar

1 t. Dijon mustard

1 c. mayonnaise

2 T. buttermilk

1/2 t. fresh lemon juice

Kosher salt

freshly ground black pepper

Recipe:

1. Put the anchovies in a small bowl and pour the milk over them. Soak the anchovies for 30 minutes. (Soaking will give them a sweeter flavor.)

2. Drain the anchovies. Chop coarsely and transfer to a small food processor. Add the garlic, vinegar, and mustard and puree. Transfer to a bowl and fold in the mayonnaise and buttermilk. Season with the lemon juice and salt and pepper to taste. Refrigerate in a covered container for up to 1 week.

Rating: 4 of 5

Of course, I love Caesar salad. It is one of my favorites and this recipe really nailed it! It's really good.

Source: Lauren Hastings, from Ad Hoc

Santa Rosa Valley Salad

Ingredients:

Salad:

1 box Uncle Ben's Wild/Long Grain Rice, cooked

juice of 1 Lemon

3 chicken breasts, cooked and shredded or chopped

4 green onions, sliced

1 red bell pepper, chopped

3 oz snap or snow peas

1 avocado

1/2 cup pecans (opt)

lettuce for garnish

Dressing:

2 cloves garlic

1 T. dijon mustard

1/2 t. salt

1/4 t. sugar

1/4 t. pepper

1/2 c. rice vinegar

1/3 c. olive oil

Recipe:

1. Mix the salad ingredients together and set aside.

2. Mix together the dressing ingredients.

3. Place lettuce leaves on a plate and pile salad mixture on top.

4. Pour the dressing on top of the salad or mix it in.

Rating: TBD

Once again, this was one I missed at salad night. It looked very delicious though!

Source: Sariah Tolley

Baked Chicken-Bacon Alfredo

Ingredients:

8 oz. penne or bowtie pasta

1 recipe Alfredo Sauce or Guiltless Alfredo Sauce or a 16-0z jar

2 chicken breasts, grilled and chopped (about 2 c. chopped chicken)*

6 oz. (1/2 pkg.) cooked bacon, chopped

1 14-oz. jar marinated artichoke hearts, drained and chopped

1/2 c. chopped green onions

1 c. shredded mozzarella cheese, divided

salt and pepper to taste

* I had a rotisserie chicken in the fridge and just used that.

Recipe:

1. Preheat oven to 350 degrees.

2. Prepare pasta according to package directions.

3. While pasta is cooking, prepare Alfredo sauce. When past is done, drain and add to the sauce. Toss with chopped chicken, bacon, artichoke hearts, green onions, and 1/2 c. mozzarella. Season to taste.

4. Transfer mixture to an 8x8" baking dish and sprinkle with remaining 1/2 c. mozzarella cheese. Cover with aluminum foil and bake at 350 for 20 minutes or until heated through and cheese is bubbly.

**Definitely go to the OurBestBites website for some awesome fridge/freezer tips for this dish.**

Rating: 3.75 of 5

We really liked this dish. As I was making it I knew it was going to be good, but sometimes some recipes can throw a curve ball and be not as tasty as they smell. I was a little unsure of the artichoke hearts as I was making it, but I ended up really liking the extra little flavor they added. I know I complained about the Guiltless Alfredo Sauce in that rating, but it was good in this dish. Each flavor pulled through quite nicely.

Source: OurBestBites.com, Baked Chicken-Bacon Alfredo

Guiltless Alfredo Sauce

Ingredients:

2 c. milk

1/3 c. (3 oz)cream cheese

2 T. flour

1 t. salt

1 T. butter

3 garlic cloves

1 c. grated Parmesan cheese

Recipe:

1. Place milk, cream cheese, flour, and salt in a blender and blend until smooth.

2. In a non-stick sauce pan, melt butter on med-high heat and add garlic. Let the garlic saute for about 30 seconds, you don't want to burn it.

3. Then add milk mixture to the pan. Stir constantly for about 3-4 minutes or until it just comes to a simmer. Keep stirring and let it cook for a few minutes more. It should be much thicker now.

4. When it's nice and thickened remove the pan from the heat. Add the cheese, stir it up and then cover immediately. Let stand for at least 10 minutes before using. It will continue to thicken upon standing. Also, if you have leftovers in the fridge, the sauce will thicken almost into a solid. Just re-heat and add a little milk and it will be back to normal again.

Rating: 3 of 5

Surprise, surprise! A lower rating for an OurBestBites recipe. I don't think this is a bad recipe at all. It really is pretty good, I just prefer Michelle's Alfredo Sauce. I think I like her's better because it has a much stronger Parmesan taste.

Source: OurBestBites.com, Guiltless Alfredo Sauce

Garlic Bread Seasoning

Ingredients:

1/2 c. Parmesan cheese

2 t. Kosher salt

2 T. garlic powder

2 t. oregano

2 t. basil

2 t. marjoram*

2 t. parsley

* I actually don't have any marjoram! I'm kind of curious as to how that is considering I have several recipes that call for it and I've made them all! Well, today I went without.

Recipe:

1. Combine ingredients in a jar (preferably one with a sprinkle top) and shake well.

2. Sprinkle on top of breadsticks or combine 1 1/2 T. seasoning with 1/2 c. softened real butter and spread on a loaf of French bread (cut in 1/2 lengthwise).

3. Wrap in foil and bake at 375 until butter's melted. If you want, you could also pop it open-faced under the broiler for a few minutes so it gets brownish and crispy.

Rating: 4 of 5

The first time I had this was at Emily's and it was amazing. I think Brian snatched the last piece that night, and admittedly, I was pretty bummed. Once again, pretty much all recipes from OurBestBites.com are the bomb! One thing I like about this recipe is that it makes enough for later. I don't have to make a new seasoning for garlic bread every time I want it! It would probably be delicious with Amy Merrill's Breadsticks (which I realized I don't have that recipe up here, so I'm gonna have to make them and introduce you all to the magical-ness of her breadsticks).

Source: OurBestBites.com, Garlic Bread Seasoning

Texas Caviar or Bean Dip

I've seen this recipe by a few names, but either way you call it, it's delicious!

Ingredients:

1 15-oz can black beans, drained

1 15-oz can corn, drained

2 tomatoes, chopped

1 avocado, chopped*

1 c. cilantro, chopped

1/2 c. green onion, chopped

1 package dry Italian dressing mix, prepared as instructions direct **

1/4 c. vinegar

3 T. water

1/2 c. oil

* I left out the avocados this time. Honestly, I don't really think they add much other than a mushy factor. Avocados, by nature, are rather bland and actually absorb the taste of the flavors it's around.

** I actually half the vinegar, water, and oil, but keep the full amount of dressing mix. I do this just because as the dressing sits overnight or for a few hours, the tomatoes tend to run. So....when I half it the dip isn't soupy by morning.

Recipe:

1. Dump all ingredients except for dressing in a medium bowl.

2. Mix Italian dressing together in a dressing vase or ziploc bag. To do so, pour in 1/4 c. vinegar and 3 T. water. Add the dressing and shake well. Add the oil to the mixture and mix again.

3. Pour dressing over vegetables in bowl. Mix together.

4. Refrigerate approximately 1 hour before serving. Serve with tortilla or pita chips.

Rating: 5 of 5

Honestly, this is one of our favorites! It can be put together in less than 10 minutes and, I think, is pretty healthy. Love it! Eat it! I do think a little garlic might be a tasty addition...or maybe just a hint of lime. I'm not sure....I'll have to try that next time.

Source: um...not sure, but I've seen it everywhere. Today I'll site Ann Griggs.

Hawaiian Pizza Topping

Ingredients:

1 can of pineapple chunks or tidbits, drained

3-5 T. brown sugar

Recipe:

1. Dump the pineapple and brown sugar into a sauce pan and simmer for 10 minutes. Drain the pineapple and place on pizza.

Rating: 4 of 5

Really, you can't tell that the pineapple was simmered in brown sugar. I think it made it a bit sweeter and softened the pineapple up since the crust cook time was short. But, it was a nice little extra touch on the Hawaiian pizza we had. I think the extra pineapple would be good with French Vanilla ice cream.....I'll have to try that.

Source: my own

No Fret Pizza Sauce

Ingredients: all these measurements are guesses as I just started throwing things into the bowl

1 8-oz can of tomato sauce

3 T. Parmesan cheese

2 cloves garlic, minced

1/2 t. oregano

2 t. brown sugar

1/2 t. dried chopped onion

Recipe:

1. Combine, in a small bowl, all ingredients.

2. Spread onto pizza crust.

Rating: 4 of 5

Before cooking, this sauce really doesn't taste that good. But, once it's on the Pizza Crust and cooked it's delicious. I have tried another Homemade Pizza Sauce and liked it fine, but it was a little too spicy for my liking. So, this one trumps that one.

Source: my own

Pizza Crust

Ingredients:

2 1/2 c. all-purpose flour*

1 1/2 t. salt

1 c. water

2 T. oil **

2 1/4 t. dry yeast

* I ran out of flour so I just used bread flour

** Was feeling a bit lazy and didn't want to have to unlock the cupboard I keep the veg oil in, so I just used olive oil.

Recipe:

1. In bread machine pan, put ingredients as they are listed. Select Dough setting.

2. Once the Dough cycle is complete, remove the dough from the machine. Punch down.

3. Divide the dough in half. Press each half into a greased 12-inch round pizza pan sprinkled with cornmeal. *

4. Prebake for 10-12 minutes at 400 degrees until edges of crust begin to turn a light golden brown.

5. Add desired toppings and bake at 400 degrees for 15 minutes.

* I don't have any pizza pans, so I just kept the dough as one piece and pressed in onto a baking sheet.

Rating: 3.5 of 5

I really do like this crust. I just need to roll it out a little thinner next time. The crust turned out a lot softer than I had anticipated. I definitely prefer this recipe over Pizza Dough.

Source: Magic Chef Automatic Breadmaker Recipe Guide, pg. 12