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

Chipotle Chicken Taco Salad

Ingredients:

Salad:

4 c. chopped Romaine Lettuce

2 c. chopped grilled chicken

1 c. cherry or grape tomatoes, washed

1/3 c. vertically-sliced red onions

1 avocado, cubed

1 15-oz. can black beans, rinsed and drained

1 8 3/4 oz. can corn, rinsed and drained

Dressing:

1/3 c. chopped fresh cilantro

2/3 c. light sour cream

1 1/2 + tsp. adobo sauce from canned chipotle chilies

1 tsp. chili powder

4 tsp. fresh lime juice

¼ tsp. salt

Tortilla Strips, optional

Recipe:

1.Make sure all salad ingredients that need to be washed or rinsed have been.

2. Combine lettuce, chicken, beans, corn, onion, and tomatoes in a large bowl and gently mix with your hands. Set aside.

3. Mix dressing ingredients. I say to start with 1 1/2 tsp. of adobo sauce and then go from there, probably 1/4-1/2 tsp. at a time. If you’re serving this for a crowd, it’s probably better to err on the side of not spicy enough rather than too spicy, but if you’re just making it for your family and you have taste buds of steel, have at it. You could even chop up one of the chilies and toss it in there if you’re feeling super-brave. Then taste the dressing and you’ll know what heaven tastes like. Set dressing aside.

4. If you’re making tortilla strips, fry those puppies up now.

5. When you’re ready to serve, add avocado, tortilla strips, and dressing. Gently combine and serve.

Rating: TBD

So, Lindsay actually wasn't able to make it to salad night, which meant her salad wasn't there! But, looking at the recipe and knowing that it came from Our Best Bites, the odds are pretty high that I would like it!

Source: Lindsay Bauman, from Our Best Bites

Candied Pecan Salad

Ingredients:

Salad:

2 heads of leafy greens (Either romaine or bags of baby spinach)

3/4 c. Craisins

2 crisp apples (Granny Smith are best, but anything will work)

1 orange or orange juice (enough to toss apples in to prevent browning and add a little flavor)

2 oz. Gorgonzola crumbles (You can use blue cheese but I prefer Gorgonzola-- it's milder!)

3/4 c. chopped pecans (or walnuts if you prefer them)

1/3 c. sugar

Honey Red Wine Vinaigrette:

1/2 c. red wine vinegar

1/2 c. honey

1-2 cloves garlic, chopped or pressed

1 tsp. Kosher salt

1/2 tsp. black pepper

1/2 c. vegetable or canola oil

Recipe:

For vinaigrette:

1. In a blender, combine vinegar, honey, garlic, salt, and pepper. Place lid on blender and blend on high. While blender is running, add oil in a steady stream. Store in refrigerator for up to 2-3 weeks. Shake well before serving.

For Salad:

1. Wash and chop lettuce. Set aside to dry.

2. To candy the nuts, combine walnuts and sugar in a small skillet over medium heat. Stir constantly. After a few minutes, the sugar will start to liquefy. Be very careful to stir constantly at this point so the sugar doesn’t burn. The syrup will begin to darken and will coat the nuts. As soon as they start to reach a golden brown color, remove from heat. Careful not to burn them! Stir occasionally as the nuts begin to cool. After a few minutes, spread candied nuts onto a greased piece of parchment or wax paper and allow to cool completely. Set aside.

3. If your cheese didn’t come crumbled, chop it very finely. You want small crumbles, not chunks. (On a side note, I am really not a fan of super strong cheeses, but this is a KEY ingredient in this salad. Since the crumbles are so tiny, you never bite into a huge chunk of cheese.)

4. Slice apples very thinly and toss in orange juice to prevent browning (I LOVE using OJ for this—It adds tons of great flavor).

5. When you’re ready to serve, toss lettuce, cranberries, walnuts, apples, and Gorgonzola in a large bowl. Add dressing if desired. It really is better all mixed together rather than on top, but the dressing will wilt any leftovers.

Rating: TBD

Once again, this is a recipe I didn't try. But, I looked delicious and I will be trying this one.

Source: Mary Baldwin

Mango Quinoa Salad

Ingredients:

2 c. cooked quinoa at room temperature, or chilled*

1 14-oz can black beans, drained and rinsed

1 medium mango, peeled and diced

1 red bell pepper, diced

6 green onions, thinly sliced

1 handful chopped cilantro (about 1/2 cup)

4 T. red wine vinegar

3 T. extra virgin olive oil

1-2 T. fresh lime juice

kosher salt

freshly cracked black pepper

*Quinoa can be cooked in water or broth. I suggest using vegetable or chicken broth for enhanced flavor, but plain water works great too.

Recipe:

1. Place cooked quinoa in a large bowl. Add mango, red pepper, green onion, black beans, and cilantro.

2. In a small bowl combine vinegar, olive oil, and lime juice. Whisk until smooth and pour on top of salad. Toss to combine and add salt and pepper to taste. Chill for at least one hour before serving.

Rating: TBD

I don't know why I didn't see this one at salad night! I really like mango and now that I know I like quinoa type pasta, I'm sure I would have liked it! Almost all of my most favorite ingredients are in this recipe! Definitely going to be trying this one....maybe when LaDon is out of town though.

Source: Shayla Taylor, From Our Best Bites

Balsamic Marinated Vegetables

Ingredients:

Vegetables:

1 1/2 c. uncooked broccoli, seperated into florets

1 1/2 c. uncooked cauliflower, seperated into florets

1 medium zucchini, sliced

12 baby carrots, sliced

1/2 sweet onion, sliced thin and seperated into rings

Balsamic Dressing:

1/2 c. water

1/4 c. balsamic vinegar, plus

2 T. balsamic vinegar

1/4 c. finely snipped fresh parsley

2 T. olive oil

2 garlic cloves, minced

1/2 t. black pepper

salt

Recipe:

1. Combine the vegetables in a large glass or ceramic bowl.

2. Mix dressing ingredients and pour over vegetables.

3. Stir well, cover and refrigerate for 6 to 24 hours, stirring occasionally.

4. Cooking time reflects time to marinate vegetables.

Notes:

I used purple onion, broccoli, baby carrots, red peppers, and cucumber instead of the veggies they suggested. I also ended up making more sauce/marinade than they called for. I had more veggies than they asked when I was done chopping, and the marinade seems pretty skimpy when you just do the amount they call for, so i doubled the water and tripled the vinegar and oil and garlic, and just shook in a bunch of pepper. i didn't have any parsley so i left it out. I think it's pretty flexible so do what you want!

Rating: TBD

This one looked really good, however, I didn't try it because I've learned, through the recipes on this blog, that I really don't like the balsamic flavor. I'm sure it was delicious for those who like that flavor though!

Source: Julia Axtell, adapted from food.com

Acini Di Pepe Salad aka: Frog Eye Salad

Ingredients:

1 lb. Acini Di Pepe or Quinoa

1 c. Sugar

2 T. flour

1/2 t. salt

2 eggs, beaten

2 c. marshmallows (optional)

1 3/4 c. pineapple juice (from drained pineapple chunks, tidbits and crushed)

1 20-oz. can crushed pineapple

1 20-oz. can pineapple chunks

1 20-oz can pineapple tidbits

3 cans mandarin oranges

1 9- or 12-oz container of whipped topping

any additional fruit you wish to add (I could see strawberry slices being delicious...)

Recipe:

1. Cook macaroni (aka: acini di pepe) in boiling, salted water until tender. Rinse in cold water, drain and cool.

2. In saucepan combine sugar, flour, salt, beaten eggs, pineapple juice and marshmallows. Cook, stirring until thick and smooth. Cool.

3. Add the sauce to the noodles with the fruit. Chill in refrigerator. When ready to serve, add whipped topping and stir.

Rating: 3 of 5

So, growing up in the Mormon culture, I feel like Frog Eye Salad was at every ward activity. And honestly, I never tried it because the name grossed me out.....I mean, seriously...frog eyes? Anyway, one of the girls in our ward made this salad for our salad recipe night and I finally got up the nerve to try it. And guess what!? I actually liked it. The texture of the pasta took me a few bits to adjust to, but I really like whipped cream and mandarin oranges. I like it, but I don't think I will ever make this recipe because LaDon would HATE the texture of the salad. Sad:(

Source: Robyn Shelton

Strawberry Spinach Salad

Ingredients:

Dressing:

3/4 c. strawberry jam

1 t. salt

1/3 c. sugar

1/2 t. dry mustard

3/4 c. canola oil

1/2 c. red wine vinegar

Salad:

Spinach

green onions, sliced

fried wontons (you can buy uncooked wontons at the store and then just fry them in canola oil)

chopped mushrooms (optional)

sliced strawberries

chopped nuts (I like to use macadamia nuts or almonds)

Recipe:

1. Mix the dressing ingredients together in a blender, food processor, or with a whisk.

2. Place spinach in a bowl. Layer the remaining ingredients.

3. If serving the whole salad with the dressing, put on just before serving.

Rating: TBD

We do a cooking group in our ward twice a month, and honestly, I can't remember the specifics about all the salads I had that night. They were all oh-so-good! I'll have to make this one and then rate it.

Source: Stephanie Hansen

Crumb Peach Pie

Ingredients:

1 pie shell, baked at 400-degrees for 5 minutes (like Easy Oil Pastry or Pie Crust)

1 large can peaches, sliced *

2 T. cornstarch **

1/4 c. brown sugar

1/4 c. white sugar

1/2 t. cinnamon

1/2 c. flour

1/2 c. butter

* I just used two 15-oz cans, dumped all of the one can into a sauce pan, and then drained all the juice from the second can and tossed it.

** I actually didn't have cornstarch on hand, so I substituted it with Minute Tapioca. You can also substitute corn starch with flour, but have to double the amount, i.e. 1 T. cornstarch = 2 T. flour.

Recipe:

1. Heat the peaches in a pot and add cornstarch to thicken juices. Pour into prepared shell (only baked for 5 minutes previously).

2. Make crumb mixture by adding brown sugar, white sugar, cinnamon, flour, and butter. Use a pastry cutter or fork to combine and make into crumbs.

3. Sprinkle the top of the pie with the crumb mixture.

4. Bake at 400 degrees for 15 minutes.

Rating: 4 of 5

I love this recipe. But, for whatever reason I can never get the crumb part on top to come out the way it should! It's probably because it's my Grandma's recipe and no matter how hard I try I never can cook as well as Grandma. I think there might be a secret cooking school that all grandmas go to once they "retire." Love the taste of the somewhat sweetened peaches with the topping together. And I love how easy this recipe it. No peeling or slicing peaches? All right! I can open a tin can and pour everything out. Piece of cake....or maybe I should say, piece of pie!

Source: Grandma Norton

Mom's Pie Crust

Ingredients:

3 c. flour

1 1/2 t. salt

1 c. oil

1/2 c. milk

Recipe:

1. Mix together the flour and salt. Form a well.

2. Add oil and milk into the flour well. Stir with a fork.

3. Press into bottom and sides of a pie plate, or roll out between two pieces of wax paper and transfer to pie plate. With a fork, poke a few holes in the bottom.

4. Bake according to pie recipe. Or bake at 400 for 10-15 minutes.

Rating:3 of 5

I always liked this recipe. Probably because it's what I grew up on and it reminds me of better cooking than mine. It's not a super light and flaky recipe. It's more dense. But, I like it.

Source: my mom

Easy Oil Pastry

Ingredients:

1 1/4 c. all-purpose flour

1 T. sugar

1/4 t. salt

1/4 c. cooking oil

3 T. milk

Recipe:

1. In a medium bowl stir together flour, sugar, and salt. Add oil and milk all at once to flour mixture.

2. Stir lightly with a fork. Form into a ball. Press dough firmly onto bottom and up sides of a 9-inch pie plate. Fill and bake as directed.

Rating: 3.5 of 5

Super easy crust. Not a bad taste either. In fact, it's super similar to my mom's Pie Crust recipe. The recipe says it's enough for a 9-inch pie plate, but I found that it was just a little short ofbeing able to line the sides and ridges the whole way around. I would use it again, but I need to do recipe and a half, I think.

Source: Better Homes and Gardens Cook Book, pg. 416

Cream Cheese Frosting

Ingredients:

1 8-oz package cream cheese, softened

1/2 c. butter or margarine, softened

2 t. vanilla

5 3/4 to 6 1/4 c. sifted powdered sugar

Recipe:

1. Beat cream cheese, butter, and vanilla with electric mixer until light and fluffy. Gradually add 2 cups of the powdered sugar, beating well.

2. Gradually beat in additional powdered sugar to reach spreading consistency.

3. This frosts tops and sides of two 8- or 9-inch layers. Halve the recipe to frost a 13x9x2-inch cake.

4. Cover and store frosted cake in the refrigerator.

Rating: 3.5 of 5

This is a pretty good recipe for cream cheese frosting, but it's not quite what I'm looking for. I could probably tweak it enough to get it to the taste I want though. Pretty good on just normal cake box cupcakes (that's what we made this week), but I think it would be delicious on red velvet.

Source: Better Homes and Gardens Cook Book, pg. 171

Beef Chimichangas

Ingredients:

1 lb. ground beef

1 small onion, chopped

1 clove garlic, minced

1/2 t. taco seasoning mix, or more to taste *

1 t. dried oregano

1/4 c. sour cream

1 4-oz can chopped green chilies

2 T. distilled white vinegar

1 c. shredded Cheddar cheese

1/4 c. margarine

6 7-in corn tortillas

* I didn't have any taco seasoning on hand, so I just substituted it with ground cumin and a little ground red pepper

Recipe:

1. Preheat oven to 450 degrees.

2. Brown the ground beef, onion, garlic, taco seasoning, and oregano in a skillet over medium heat, breaking the meat up into crumbles as it cooks, about 8 minutes.

3. Drain off excess fat. Stir in sour cream, chilies, and vinegar until well mixed. Remove from heat, and mix in the cheese.

4. Melt margarine in a small skillet over low heat. When melted, dip each tortilla into the margarine for about 30 seconds, or until soft. Place the softened tortilla onto a baking sheet, and fill with about 1/3 c. of the meat mixture.

5. Fold the right and left sides of the tortillas over the filling, then the top and bottom, making an envelope that completely encloses the filling. Flip the tortilla seam side down on the baking sheet. Repeat with remaining tortillas and filling.*

6. Bake in the preheated oven until the tortilla is crisp, about 15 minutes.

* I think the next time I make these I will either get bigger corn tortillas, or not fill them as full, or just use large flour tortillas. The 7-inch ones are so small that I could hardly wrap around the prescribed 1/3 c. filling. Also, rather than dipping it in butter next time, I think I will just spray the chimichangas with cooking spray before they go in the oven.

Rating: 3.5 of 5

I thought the taste was "authentic" enough. We didn't do any garnishing like tomatoes or guacamole, but we will next time. I didn't really think to get any toppings when I went shopping. Daniel loved the chimi which is great since all the beef cooking I do is to raise his iron levels. Dipping the tortillas in the butter did make them turn out nice and crispy, which is why I love chimichangas in the first place. I love that I was able to get the crispy aspect without having to fry anything.

Source: AllRecipes, Dinner Spinner iPhone app

American Lasagna

Ingredients:

1.5 lbs lean ground beef

1 onion, chopped *

2 cloves garlic, minced

1 T. chopped fresh basil **

1 t. dried oregano

2 T. brown sugar

1 1/2 t. salt

1 29-oz can diced tomatoes

2 6-oz cans tomato paste***

12 dry lasagna noodles ****

2 eggs, beaten

1 pint part-skim ricotta cheese

1/2 c. grated Parmesan cheese

2 T. dried parsley

1 t. salt

1 lb. mozzarella cheese, shredded

2 T. grated Parmesan cheese

* Of course, I substituted with dried chopped onion ~1 palm full

** I just used dried basil

*** I didn't have any tomato paste, so improvised and just dumped in some spaghetti sauce. Close enough.

**** To cut prep time I used oven ready lasagna noodles. It means no cooking the noodles to make the soft before oven cook time. It's awesome. This allows the cook to skip Recipe step #4.

Recipe:

1. In a skillet over medium heat, brown ground beef, onion and garlic; drain fat.

2. Mix in basil, oregano, brown sugar, 1 1/2 t. salt, diced tomatoes, and tomato paste. Simmer for 30-45 minutes, stirring occasionally.

3. Preheat oven to 375 degrees.

4. **skip if using oven ready noodles** Bring a large pot of lightly salted water to a boil. Add lasagna noodles, and cook for 5-8 minutes, or until al dente; drain. Lay noodles flat on towels, and blot dry.

5. In a medium bowl, mix together eggs, ricotta, Parmesan, parsley, and 1 t. salt.

6. Layer 1/3 of the noodles in the bottom of a 9x13 inch baking dish. Cover noodles with 1/2 ricotta mixture, 1/2 of the mozzarella cheese, and 1/3 of the sauce. Repeat. Top with remaining noodles and sauce. Sprinkle additional Parmesan cheese over top.

7. Bake in the preheated oven for 30 minutes. Let stand 10 minutes before serving.

Rating: 4 of 5

Um...easy lasagna that doesn't take a long time to cook....apart from the 30-45 minutes of simmering. The recipe author suggested putting the lasagna all together the night before and letting the flavors blend and then cook it the next day. But, I thought the flavors were pretty strong and blended enough. It's a tasty lasagna with just a tad bit of sweetness. I really liked it. It makes a lot and is plenty for LaDon and company.

Source: iPad app for AllRecipes

Best Brownies

Ingredients:

Brownie batter:

1/2 c. butter

1 c. white sugar

2 eggs

1 t. vanilla extract

1/3 c. unsweetened cocoa powder

1/2 c. all-purpose flour

1/4 t. salt

1/4 t. baking powder

Frosting:

3 T. butter, softened

3 T. unsweetened cocoa powder

1 T. honey

1 t. vanilla extract

1 c. confectioners' sugar

Recipe:

Brownies:

1. Preheat oven to 350. Grease and flour an 8-inch square pan.

2. In a large saucepan, melt 1/2 c. butter. Remove from heat and stir in 1 c. white cugar, eggs, and 1 t. vanilla.

3. Beat in 1/3 c. cocoa, 1/2 c. flour, salt, and baking powder. Spread batter into prepared pan.

4. Bake in the preheated oven for 25-30 minutes. Do not overbake.

Frosting:

1. Combine 3 T. butter, 3 T. cocoa, honey, 1 t. vanilla, and confectioners' sugar.

2. Frost brownies while still warm.

Rating: 3.5 of 5

LaDon and I have slightly different brownie likes. I like my inside a little gooey, he likes his a little more solid. So, the fact that we both thought it was a 3.5 is a pretty good sign that this is a good recipe. It's a pretty rich brownie mix, especially with the frosting on it. I liked the overall end result as it was a fairly gooey inside. It would be amazing with vanilla ice cream. For sure. The frosting is a little bit of a different story. It was super tasty, but it's texture was more like....fondant. I think I would alter it by decreasing the cocoa and powdered sugar or adding some milk to the recipe as it is. The frosting is a little difficult to spread on the brownies, but it did melt on top so I guess it didn't really matter too much??

Source: AllRecipes, pg. 341