Cake Mix Cookies w/ Butterscotch Chips

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Cake mix cookies are great if you are in a rush and need to  make a treat.  We were going to a party at Pump It Up {an inflatable toy gym} for my birthday.  The only food we could bring was baked goods, so I hurried and made a batch of these cookies.  Cake mix cookies can be made with any cake mix, and any type of frosting or chip.  {Ex:  Oreo cookies are made with Devils Food Cake mix and Cream cheese frosting.}  This one was made with yellow cake mix and butterscotch chips.

Ingredients:

• 1 box cake mix {I used yellow cake mix}
• ¾ cup shortening
• 2 eggs
• 8 oz chips or frosting {I used butterscotch chips}

Directions:

• Preheat oven to 350 degrees F.
• Mix all ingredients well.  Drop by the Tablespoonful onto a baking sheet.  Cook for approximately 9 minutes.
• Frost, if desired.

Ham & Cheddar Scones

Adapted from The Culinary Institute of America Breakfasts & Brunches

My dear sister gave me this new cook book and we were eager to try a bunch of the recipes that it held.  This was the first one up.  I have always liked scones and I think one of the best parts about this is that you can use the basic scone recipe and add any number of fillings that you can devise.  The scones were flaky and savory.  We ate them both for brunch and later that day with some leftover soup. 

Ingredients:

• 3 cups all-purpose flour
• ½ cup sugar
• 2 Tbs baking powder
• ½ tsp salt
• 1 cup medium-diced ham
• ½ cup medium-diced Cheddar cheese
• ½ cup sliced green onions or scallions
• 2 cups heavy cream

Directions:

• Sift the flour, sugar, baking powder, and salt together into a mixing bowl.  Add the ham, cheese and green onions and toss together with the  dry ingredients until evenly distributed.  Make a well in the center of the flour mixture. 
• Add the cream to the flour mixture and stir by hand just until the batter is evenly moistened.
• Preheat the oven to 350 degrees F.  Prepare a baking sheet by spraying it lightly with cooking spray or lining with parchment paper.
• Place half the dough in a cake pan and press into an even layer.  Cut the dough into 8 equal wedges and place the individual wedges on the baking sheet.  Repeat with the second half of the dough.
• Bake the scones until golden brown, about 35 minutes.  Serve scones warm or at room temperature.  Can also freeze extras for up to 4 weeks.

Notes:  Try basic scone recipe with a mixture of fruits, chocolate chips, different cheeses or other vegetables.  {Ex:  jalapeno with Cheddar, raspberry with white chocolate chips, craisins with pecans, etc…}

Chocolate Mousse Cake

Recipe from my SIL Amanda

I was totally intimidated to make this cake. The directions seemed sooo detailed and I had never made a layered cake before. But it was for my husband's birthday, so how could I say no? Surprisingly, it is a lot simpler than I thought and so rich and delicious. My husband raved about it. It will definitely become a regular dessert around here for special occasions :)

This recipe requires a 9" springform pan at least 3 inches high. It is imperative that each layer is made in sequential order. Cool the base completely before topping it with the middle layer. Ghirardelli Bittersweet Chocolate Baking Bar or chocolate chips are recommended for the base and middle layers. The preferred brand of white chocolate is Guittard Choc-Au-Lait White Chips but Ghirardelli works well too. For best results, chill the mixer bowl before whipping the heavy cream. The entire cake can be made through step 8 and refrigerated up to a day in advance; leave it out at room temperature for up to 45 minutes before releasing it from the cake pan and serving. For neater slices, use a cheese wire or dip your knife in hot water before cutting each slice.


Ingredients

Bottom Layer

6 tablespoons (3/4 stick) butter, cut into 6 pieces, plus extra for greasing pan

7 ounces bittersweet chocolate, chopped fine

1 1/2 teaspoons vanilla extract

4 large eggs, separated

Pinch table salt

1/3 cup packed light brown sugar, crumbled with fingers to remove lumps

Middle Layer

2 tablespoons cocoa powder, preferably Dutch-processed

5 tablespoons hot water

7 ounces bittersweet chocolate, chopped fine

1 1/2 cups cold heavy cream

1 tablespoon granulated sugar

1/8 teaspoon table salt

Top Layer

3/4 teaspoon powdered gelatin

1 tablespoon water

6 ounces white chocolate chips

1 1/2 cups cold heavy cream

<!--[if !supportLists]-->· <!--[endif]--> Shaved chocolate or cocoa powder for serving, optional

Instructions

1. FOR THE BOTTOM LAYER: Adjust oven rack to middle position and heat oven to 325 degrees. Butter bottom and sides of 9 inch springform pan. Melt butter, chocolate, and espresso powder in large heatproof bowl set over saucepan filled with 1 inch of barely simmering water, stirring occasionally until smooth. Remove from heat and cool mixture slightly, about 5 minutes. Whisk in vanilla and egg yolks; set aside.

2. In stand mixer fitted with whisk attachment, beat egg whites and salt at medium speed they form soft peaks. Add half of brown sugar and beat until combined. Add remaining brown sugar and beat at high speed until soft peaks form when whisk is lifted, scraping down sides halfway through. Using whisk, fold one-third of beaten egg whites into chocolate mixture to lighten. Using rubber spatula, fold in remaining egg whites until no white streaks remain. Carefully transfer batter to prepared springform pan, gently smoothing top with offset spatula.

3. Bake until cake has risen, is firm around edges, and center has just set but is still soft (center of cake will spring back after pressing gently with finger), 13 to 18 minutes. Transfer to wire rack to cool completely, about 1 hour. (Cake will collapse as it cools.) Do not remove cake from pan.

4. FOR THE MIDDLE LAYER: Combine cocoa powder and hot water in small bowl; set aside. Melt chocolate in large heatproof bowl set over saucepan filled with 1 inch of barely simmering water, stirring occasionally until smooth. Remove from heat and cool slightly, 2 to 5 minutes.

5. In clean bowl of stand mixer fitted with whisk attachment, whip cream, granulated sugar, and salt at medium speed until mixture begins to thicken, about 30 seconds. Increase speed to high and whip until soft peaks form when whisk is lifted, 15 to 60 seconds.

6. Whisk cocoa powder mixture into melted chocolate until smooth. Using whisk, fold one-third of whipped cream into chocolate mixture to lighten. Using rubber spatula, fold in remaining whipped cream until no white streaks remain. Spoon mousse into springform pan over cooled cake and gently tap pan on counter 3 times to remove any large air bubbles; gently smooth top with offset spatula. Wipe inside edge of pan with damp cloth to remove any drips. Refrigerate cake at least 15 minutes while preparing top layer.

7. FOR THE TOP LAYER: In small bowl, sprinkle gelatin over water; let stand at least 5 minutes. Place white chocolate in medium bowl. Bring ½ cup cream to simmer in small saucepan over medium-high heat. Remove from heat; add gelatin mixture and stir until fully dissolved. Pour cream mixture over white chocolate and whisk until chocolate is melted and mixture is smooth, about 30 seconds. Cool to room temperature, stirring occasionally, 5 to 8 minutes (mixture will thicken slightly).

8. In clean bowl of stand mixer fitted with whisk attachment, whip remaining cup cream at medium speed until it begins to thicken, about 30 seconds. Increase speed to high and whip until soft peaks form when whisk is lifted, 15 to 60 seconds. Using whisk, fold one-third of whipped cream into white chocolate mixture to lighten. Using rubber spatula, fold remaining whipped cream into white chocolate mixture until no white streaks remain. Spoon white chocolate mousse into pan over middle layer. Smooth top with offset spatula. Return cake to refrigerator and chill until set, at least 2½ hours.

9. TO SERVE: If using, garnish top of cake with chocolate curls or dust with cocoa. Run thin knife between cake and side of springform pan; remove side of pan. Run cleaned knife along outside of cake to smooth sides. Cut into slices and serve.

Green Beans with Caramelized Onions

Adapted from Food.com

I have a strange thing I do; I watch Food Network while working out at the gym :) While doing so the other day I saw a similar recipe with green beans and caramelized onions. I remembered I had green beans in the fridge and thought it would be a nice way to mix things up rather than just have them the good ole traditional way. It was definitely a nice change and really simple!

Ingredients:

2 tablespoons butter

1 large onion sliced

3 teaspoons brown sugar

1/2 teaspoon salt

1 1/2 lbs. green beans

In skillet, melt 1 tablespoon butter over medium heat. Add onion; cook stirring occasionally, until it is starting to brown, 7-10 minutes. Add sugar and salt. Reduce heat to medium low; cook, stirring often, until onion is soft and golden brown, 5 minutes. Meanwhile, bring large pot of salted water to boil. Add green beans; cook until tender, 4-5 minutes. Drain well, then add onion with remaining 1 tablespoon butter. Cook, stirring, until heated through, 1 minute.

Taco Pizza

Another pizza creation!  I have made fajita pizza before and we LOVED it, so I thought we might as well try taco pizza.  It was new and fun, but I have to admit that I like the fajita pizza slightly more.  Still scrumptious, but there has to be preferences, right?  Make sure to top with salsa and sour cream.

Ingredients:

• One pizza crust recipe
• 1 cup Cheddar cheese, shredded
• ½ cup Mozzarella cheese, shredded
• ½ lb ground beef
• ¼ cup taco seasoning
• ½ green bell pepper, diced
• ¼ cup green onions

Additional Toppings:

• Salsa
• Sour Cream

Directions:

• Prepare crust according to recipe directions.  {See recipe index}
• Cook crust for 12 minutes at 450 degrees F.   Meanwhile, brown ground beef at medium-high on stove top.  Add taco seasoning and mix thoroughly. 
• Remove pizza crust from oven.  Add toppings in the order listed above {cheese, ground beef, bell pepper, green onions}. 
• Bake in oven for an additional 10 minutes.  Serve with salsa and sour cream. 

Salted Caramel Shortbread Bars

Adapted from Makingmemorieswithyourkids.blogspot.com

One of my friends made these shortbread bars and brough them to our Girl's Night Out {watching The Bachelor}.  They were so yummy that I went out and bought the ingredients the very next day!  This is my kind of dessert!

Ingredients:

For the crust:

• 1 lb. salted butter, room temperature
• 1 cup sugar
• 1 1/2 cups powdered sugar
• 2 Tbls. Vanilla
•  4 cups flour

For the filling:

·         1 bag (14 ounces) caramel candies, unwrapped

·         1/3 cup milk or cream

·         1/2 tsp. vanilla

·         1 Tbls. coarse Sea Salt (optional)

Directions:

·         Preheat oven to 325 degrees F.  In a large mixer, beat butter and sugars until creamy. Add vanilla. Slowly add the flour and mix until smooth.

·         Spray a 9x13 pan with cooking spray.  Spread about half of the crust dough in the pan to form the bottom crust.  Bake crust for about 20-25 minutes (until lightly golden brown.)

·         Remove from the oven and let cool for about 15 minutes. 

·         While bottom crust is cooling and the remaining dough is chilling, make with filling.  Place the unwrapped caramels in a microwave safe bowl. Add cream and vanilla. Cook on high for 1 minute. Stir. Continue to cook in the microwave for 30 seconds and stir until all the caramel is melted. 

·         Pour over crust layer. I didn't quite melt all of my caramel because I was a little impatient. I wanted to hurry up and bake these so I could eat them!  Sprinkle the caramel layer with Sea Salt if you chose to use it. 

·         Crumble the remaining dough over the caramel layer and bake for 25-30 minutes (until filling is bubbly and top layer is lightly golden brown). 

·         Now here's the hard part... let cool. I wanted to cut into them right away because they smelled so yummy.

Mexicali Soup

We really like this recipe. It's a tasty version of taco soup that's so simple to make. It also makes quite a bit and it's leftovers taste great!

Ingredients:

1 pound ground beef

1 package taco seasoning

6 cups water

2 cups taco sauce or salsa

15 ounces black beans, undrained

2/3 cup (6 ounces) tomato paste

3/4 cup Acini de Pepe noodles, uncooked

3/4 cup small sliced olives

shredded cheddar cheese

sour cream

tortilla chips

Mix ground beef with seasoning mix and brown. Drain grease. Combine cooked ground beef with water, taco sauce or salsa, beans and tomato paste. Heat to boiling. Reduce heat to simmer 10 minutes. Return soup to boil and stir in uncooked pasta. Boil, stirring frequently, 14 minutes or until pasta is tender. Stir in olives. Sprinkle each serving with cheese; top with sour cream. Garnish with chips.

Pina Colada

Adapted from my SIL, Leslie's recipe

This is a delicious and refreshing treat! I always like to taste it as I go along because sometimes I think it needs more or less sweet and I can adjust ingredients to make it just right!

Ingredients:

1 cup crushed pineapple

1 cup coconut milk-not light

3/4 cup sugar

1 teaspoon vanilla extract

Mix ingredients in blender. Then add crushed iced about a cup at a time. Taste after each addition of ice to be sure too much ice isn't being added to take away the flavor. You can either continue adding ice until it reaches consistency and taste you desire or add ice and milk alternatively in your blender if you think it is too sweet without adding milk. Half and half can also be used instead of milk.

Wannie's Coffee Cake

Adapted from Ivory Family Favorite's Cookbook

Dal had never tried coffee cake and it was a big success! We decided it tasted like the coffee cake version of a snickerdoodle:)

Ingredients:

Topping:

1/2 cup brown sugar

2 tablespoons butter, melted

2 teaspoons cinnamon

Mix together and set aside

1 1/2 cups flour

3 teaspoons baking powder

1 teaspoon salt

3/4 cup sugar

1/4 cup shortening

1 egg

1/2 cup milk

1 teaspoon vanilla

In mixing bowl, combine flour, baking powder, salt, sugar and shortening. Add egg, milk and vanilla and mix well. Pour batter into greased square pan or rectangle dish. Sprinkle on topping. Bake at 350 degrees for about 30 minutes.

Cuban Mojo Pork

Adapted from All Recipes

A local restaurant serves this dish and we love it.  The recipe I found isn't an exact duplicate, but close enough that my husband was super excited.  Plus it was super easy since it cooked all by itself in the crockpot.  Looks like another keeper!

Ingredients:

• 2 tsp cumin
• ½ tsp whole black peppercorns
• 4 cloves garlic, chopped
• 2 tsp salt
• 1 tsp dried oregano
• 1/3 cup orange juice
• 1/3 cup sherry
• 3 Tbs lemon juice
• 3 Tbs lime juice
• 4 lbs pork loin or pork shoulder

Serve with:

• Brown rice
• Black beans
• Salsa Fresca
• Sour Cream

Directions:

• Combine all ingredients except pork in a blender and blend until combined.
• Grease crock pot and place pork inside.  Pour marinade mixture over pork.  Heat on high for 6 hours.
• Halfway through the cooking time, turn the pork over.
• With 30 minutes left of cook time, shred the pork and prepare the items to serve alongside the Cuban pork.

Key Lime Pie

Adapted from Foodnetwork.com

Terrible lighting for the picture, I know. This is a simple and delicious recipe; definitely a crowd pleaser. This pie was gone in minutes. I only regret that it isn't topped off with lime zest. Can you believe the store was completely out of limes?

Ingredients:

2 cans sweetened condensed milk

1 cup key lime or regular lime juice (preferably key lime)

2 eggs

1 cup sour cream

2 tablespoons powdered sugar

1 tablespoon lime zest

1 graham cracker crust

Preheat the oven to 325 degrees. Combine the condensed milk, lime juice, and eggs. Whisk until well blended and place the filling in cooled pie shell. Bake in the oven for 15 minutes and allow to chill in the refrigerator for at least 2 hours. Once chilled, combine the sour cream and powdered sugar and spread over the top of the pie using a spatula. Sprinkle the lime zest as a garnish on top of the sour cream and serve chilled.

Old Fashioned Onion Rings

Adapted from Allrecipes.com

We love onion rings. This recipe is fabulous.

Ingredients:

1 large onion, cut into 1/4 inch slices

1 1/4 cups flour

1 teaspoon baking powder

1 teaspoon salt

1 egg

1 cup milk

3/4 cup dry bread crumbs

oil for frying as needed

Head the oil. Separate the onion slices into rings, and set aside in a small bowl, stir together the flour, baking powder and salt. Dip the onion slices into the flour mixture until they are all coated; set aside. Whisk the egg and milk into the flour mixture using a fork. Dip the floured rings into the batter to coat, then place on a wire rack to drain until the batter stops dripping. Spread the bread crumbs on a plate or shallow dish. Place rings one at a time into the crumbs and scoop the crumbs over the ring to coat. Repeat with remaining rings. Fry the rings a few at a time for 2 to 3 minutes or until golden brown. Remove to paper towels to drain. Sprinkle with seasoning salt if desired.

Singapore Fried Rice

Adapted from All Recipes

The twist on this version of fried rice is the curry powder.  Otherwise it is pretty much your standard fried rice recipe.  So, if you want to jazz up your tried-and-true fried rice recipe that you usually use try adding a tablespoon of curry powder! 

Ingredients:

• ¼ cup vegetable oil, divided
• 8 oz. ham or smoked chicken, diced
• Salt and pepper, to taste
• 3 cloves garlic
• 1 Tbs fresh ginger
• 1 bunch of scallions
• 1 heaping cup of frozen mixed vegetables (corn, peas, carrots and green beans)
• 3 large eggs, beaten
• 1 Tbs curry powder
• 4 cups cooked rice
• 2 Tbs soy sauce or to taste

Directions:

• Heat a large non-stick skillet over medium-high heat.  Add 1 Tbs oil, then add meat.  Season with salt and pepper, cooking approximately 2 minutes.
• Finely chop the garlic.  Add to the meat along with the scallion whites and the ginger.  Stir fry for 30 seconds.  Add frozen vegetables and stir fry for another minute.  Transfer  mix to a large serving bowl.
• Return skillet to heat and add 1 Tbs oil.  Add eggs and season with salt and pepper to taste.  Cook, stirring constantly, until eggs are set but still tender.  Tip eggs out of pan into the bowl with the meat mixture and break eggs up.
• Return the skillet to heat and add 2 Tablespoon oil and curry powder.  Stir fry for 30 seconds.  Add rice to the pan, stir fry until coated evenly with oil.  Cook another 3 minutes to heat through.  Add scallion greens and soy sauce.  Combine rice with meat mixture and serve.

Asian Spare Ribs

Adapted from a recipe given to me by a friend

So, I get bored of regular bbq ribs.  Rather, my favorite is either this recipe or the polynesian ribs that I make.  I think you could substitute other kinds of preserves if you don't have apricot on hand, such as peach.  Just make sure to cook these all day so that they are fall-off-the-bone tender!

Ingredients:

• 5-6 lbs country style pork ribs
• ¾ cup apricot preserves
• ¾ cup bbq sauce
• ¼ cup soy sauce
• 3 tsp minced garlic
• 2 tsp ginger
• 1 Tbs green onion
• Sesame seeds

Directions:

• Place pork ribs in a 9x13” baking dish, fill with water to cover ribs, cover dish with foil and bake for 8 hours at 175 degrees F.  Turn ribs halfway through cooking so that both sides get to sit in the water.
• Remove foil, drain water and move to new baking dish.
• Mix remaining ingredients, except onion and sesame seeds.  Cover ribs with ¾ of glaze and bake for 20 minutes.
• Cover with remaining glaze and bake for 10 more minutes.  Garnish with green onions and sesame seeds.

Brown Sugar Muffins

Adapted from Koyle Family Cookbook

I love these muffins. I like to let them cool down quite a bit before eating them, that way I can really taste their flavor.

Ingredients:

1/2 cup butter

1 cup brown sugar

1 egg

1 3/4 cup whole wheat flour

1 tsp. baking soda

1/4 tsp. salt

1 tsp. vanilla

1 cup milk

Mix butter and brown sugar; add the egg and mix again. Add flour, baking soda, salt, milk and vanilla and mix. Put in greased muffin pans. Bake at 375 for 15-20 minutes.

Sauteed Carrots

Adapted from Barefoot Contessa Family Style

This is my favorite way to prepare carrots!

Ingredients:

1 pound carrots

1/2 tsp. salt

1/4 tsp. freshly ground black pepper

1 tbsp. butter

Peel carrots and cut into 1/4 inch pieces. Place the carrots, 1/4 cup water, salt, and pepper in a large saute pan and bring to a boil. Cover the pan and cook over medium-low heat for 7-8 minutes, until the carrots are just cooked through. Add the butter and saute for another minute, until the water evaporates and the carrots are coated with butter. Sprinkle with salt and pepper and serve.

Bacon Salmon Fillet

A Johnson Family Recipe

Dallan doesn't love fish, but really likes this recipe. This is the most common way I prepare Salmon and it's delicious!

Ingredients:

Salmon fillets

Mayonnaise

Lemon Pepper

Bacon

Clean salmon. Lay salmon fillets on a cookie sheet. In a separate bowl combine mayonnaise and lemon pepper and stir until well mixed. Spread mayonnaise mixture over salmon. Sprinkle some additional lemon pepper-I am very generous with the lemon pepper. Cover salmon with bacon. Bake at 375 degrees for about 40 minutes. If bacon is not as crispy as desired, turn on broiler and put the fillets in for a few minutes.

Snickerdoodles

Adapted from my Mother-in-Law's recipe

These are one of my husband's favorite cookies.  So, when I asked him what kind of cookie he was feeling like, this is what he picked.  They are particularly fantastic with soft, so stick towards a little less cooking time and let them finish cooking on the baking sheet after removing from the oven.

Ingredients:

• 1 cup margarine or butter
• 1 ½ cup sugar
• 2 eggs
• 2 ¾ cup flour
• 2 tsp cream of tartar
• ½ tsp salt
• 1 tsp baking soda
• 3 Tbs sugar
• 1 tsp cinnamon

Directions:

• Preheat oven to 375 degrees F.
• Mix together thoroughly margarine, sugar and eggs.  Sift together flour, cream of tartar, baking soda and salt.  Add to sugar mixture.
• Roll into balls and then roll into mixture of the sugar and cinnamon. 
• Place 2” apart on ungreased cookie sheet.
• Bake for 9-10 minutes.

Thai Chicken, Shrimp & Noodles

Adapted from All Recipes

Remember the Thai Stew that I raved about....it was one of the very first recipes posted?  This dish has a very similar flavor, so basically this meal is to die for as well.  Really, I love peanut butter.  Love, love, love peanut butter and it is amazing mixed with soy sauce and honey.  I'm already thinking about when I can make this meal again.  My husband was equally enthusiastic.  This recipe is one of our new favorites. 

Ingredients:

• ½ lb cooked medium shrimp, peeled and deveined
• 1-2 large chicken breasts, cooked and cut into chunks
• 8 oz uncooked angel hair pasta
• ½ cup chicken broth
• 4 Tbs minced fresh cilantro
• 4 Tbs peanut butter
• 2 Tbs honey
• 2 Tbs soy sauce
• 2 tsp ginger
• 1 tsp crushed red pepper flakes
• 1 cup julienned carrots
• 1 bell pepper, diced
• 1 cup onion, chopped
• 2 Tbs vegetable oil
• Salt, to taste
• Peanuts to garnish

Directions:

• Cook pasta according to package directions.
• Meanwhile, in a small bowl, combine the broth, cilantro, peanut butter, honey, soy sauce, ginger, and pepper flakes; set aside.  In a large skillet, sauté carrots, bell pepper, and onions in vegetable oil for 2-3 minutes or until crisp tender.
• Add shrimp and chicken to vegetables; cook for 2-3 minutes or until heated through.  Drain pasta and place in a large bowl.  Add shrimp mixture and peanut butter mixture; toss to coat.  Salt to taste and garnish with peanuts.

Lemon Dill Salmon

Adapted from All Recipes

Lemon and dill are a classic topping for salmon.  I accompanied the dish with some yellow summer squash because I love how summer squashes absorbs the liquids when baked or grilled.  I also made a quick Taboule Couscous salad for the side.  The salmon turned out fantabulous.  I think I would cut down just a bit on the butter next time, but here is the original recipes. 

Ingredients:

·         1 lb. salmon fillets

·         ¼ cup butter, melted

·         5 Tbs lemon juice

·         1 Tbs dried dill weed

·         ¼ tsp garlic powder

·         Salt and pepper, to taste

Directions:

• Preheat oven to 350 degrees F.  Place foil in a medium baking dish.
• Place salmon in the foil-lined baking dish.  Mix the butter and lemon juice in a small bowl, and drizzle over the salmon.  Season with dill, garlic powder, salt and pepper
• Bake 25 minutes in the preheated oven, or until salmon is easily flaked with a fork.

Notes:  I added yellow summer squash to this dish and baked with the salmon.  It absorbed the lemon flavor and was a great accent to the dish.  Can try to make with other types of fish, as well, such as mahi-mahi. 

Pesto Pizza

My own adaptation

I like creating my own combination of pizza toppings.  It's an easy recipe to create, especially if you have a sensational pizza dough recipe, like the one posted on this site.  (See Recipe Index Link.)  I think my husband was a little disappointed initially that I had made an all veggie pizza, but once he tasted it he was happy again.  I know walnuts on pizza is a bit of a surprise, but it is really good.  Give it a try!

Ingredients:

• 1 recipe pizza dough
• ½ cup basil pesto
• 1 cup Mozzarella cheese
• 1 can marinated artichoke hearts
• 3 roma tomatoes, sliced
• ¼ cup Gorgonzola cheese, crumbled
• ¼ cup walnut pieces

Directions:

• Follow recipe for pizza dough. 
• Preheat oven to 450 degrees F.  Cook dough for 12 minutes and remove from oven.  Spread pesto on crust.  Layer Mozzarella cheese, artichoke hearts, tomatoes, Gorgonzola cheese and walnuts over pesto layer. 
• Cook for 12 more minutes.  Pesto will create a lot of oil, so may want to blot up excess oil with paper towels.

Notes:  Consider adding sausage, bell peppers or mushrooms.  Try other types of pesto

with this as well.

Ham Fried Rice

I had this recipe written on a little piece of paper and my sweet little darling 11 month old nearly destroyed it. I could barely make out the words. So after making it tonight, I didn't think to take a picture of it to post the recipe on here until after it was almost completely devoured. I was able to scrounge up enough to get a picture though, thank goodness. Now I'll have the recipe in another place so it won't be lost forever! We have used this recipe over and over again. It's your basic ham fried rice recipe that compliments any Asian dish. This time I didn't have peas AND carrots, just peas-it works!

Ingredients:

3 cups prepared rice

1 cup ham, diced

1 cup frozen peas and carrots

2 eggs

soy sauce, to taste

1 tbsp. sesame oil, or more as desired

chopped green onions, as desired

Heat a large frying pan or skillet on medium high heat. Add sesame oil. Then add ham, green onions, peas and carrots and heat through. Add 2 eggs and scramble until fully cooked. Add rice and soy sauce to taste and mix well.

Biscuits and Gravy

Dal loves biscuits and gravy. This is one of those recipes where you'll most likely have the ingredients already. The biscuits are flaky and the gravy is yummy. It's so easy too!

Gravy

This is my Grandma Johnson's white sauce recipe;

I use it TONS for various things!

1/4 cup flour

1/4 cup butter

2 cups of milk

chicken bouillon to taste

salt and pepper to taste

Stir flour, butter and milk constantly on high until thick. Add seasonings to taste.

Brown1 pound sausage and add to gravy.

Baking Powder Biscuits

This is my sister in law's-Amie's-recipe

2 cups all purpose flour

1/2 tsp. salt

3/4 cup milk

2 1/2 tsp. baking powder

1/3 cup shortening

Stir together flour, baking powder and salt. Cut in shortening with fork until mixture resembles course corn meal. Add milk and blend lightly with fork only until flour in moistened and dough pulls away from sides of the bowl. Turn out on lightly floured surface. Knead lightly for thirty seconds and roll 3/4 inch thick. Cut dough with biscuit cutter dipping cutter into flour between cuts. Place on lightly greased pan and brush tops of biscuits with butter. Bake at 450 degrees for about 12 minutes.

Notes: If using baking powder biscuits without gravy, try adding more salt.

Cashew Chicken

Adapted from All Recipes

My  husband had just arrived home from a week in California and I had just arrived home from a week in Georgia.  I really didin't feel like cooking, but the little babe had already had a long day and I could just imagine him completely breaking down if we tried to run to a nearby restaurant.  Thus, I wracked my brain for a meal that was delicious, FAST, and that I had all the ingredients on hand.  Cashew chicken was the result.  I love the cashews in this and the almost rich taste of sauce. 

Ingredients:

• 2 cups cubed chicken
• 2 Tbs oil
• 3 medium stalks of celery, diced
• 8 oz. mushrooms, sliced
• 1 can sliced water chestnuts
• 1 medium onion chopped
• ¼ cup teriyaki sauce
• ¼ cup soy sauce
• 1 tsp ginger
• 1 clove garlic, minced
• ¾ cup chicken broth
• ½ tsp salt
• 2 Tbs cornstarch
• 3 Tbs cold water
• ½ cup cashews
• 4 cups rice

Directions:

• Heat oil and salt in large skillet.  Add chicken.  Cook and stir over medium-high heat until almost cooked through.  Stir in vegetables and ginger, cook and stir fry for 2 minutes.  Stir in broth, teriyaki sauce, soy sauce and cashews. 
• Reduce heat.  Cover and simmer until vegetables are crisp tender and chicken is done, about 3 minutes.
• Mix cold water and cornstarch, stirring in gradually into chicken mixture.  Heat to boiling, stirring continuously until thickened.  Serve over hot rice.

Notes:  I added some red bell pepper as well. 

Mexican Lasagna

I was inspired to make this recipe thanks to "Home Cooking the Costco Way," however, I changed sooo many things, it became my own creation :)

Ingredients:

8 ounces ground beef

1 pound sausage

1 packet of taco seasoning

1 medium onion, sliced

1 red or green bell pepper, sliced

1/2 cup cilantro

2 cups salsa

tortillas, uncooked is preferred (amount depends on what you like)

1 cup sour cream

2 cups grated cheddar cheese

Directions:

Preheat oven to 375. Saute sausage and ground beef over medium heat. Add taco seasoning and onions and peppers about halfway through. Cook until meat is cooked and vegetables are tender. Drain.

To assemble, spread 1/2 of the meat mixture in a glass baking dish. Top with one cup of salsa. Add a layer of tortillas (approximately 4 depending on size and preference). Spread with 1/2 cup sour cream, thin layer of grated cheese and 1/4 cup cilantro. Repeat. Top with tortillas, grated cheese, and sprinkle some cilantro, if desired. Bake for 30 minutes or until heated through.

Greek Stuffed Bell Peppers

Adapted from All Recipes

I put this recipe together from a conglomerate of recipes.  We love feta cheese and couscous; it gives this stuffed bell pepper a little flair.  I also make a more traditional stuffed bell pepper which is completely yummy too, but I'll have to post that some other time.  The recipes are completely different,but both are super delicious and very healthy.  Because of this, I think that you can't really go too wrong with a stuffed pepper.  So, if you have a stuffed pepper recipe you like consider some additions to your standard ingredient from this recipe to mix things up a little.  That's what I did when creating this conglomerate of recipes and it turned out fantastic!

Ingredients:

• 4 red bell peppers
• ½ lb. ground turkey
• 1/3 cup cooked couscous
• ¼ cup chopped onion
• 2 cloves garlic, minced
• 3 Tbs capers
• 8 marinated artichoke hearts, chopped
• 1 can tomato sauce
• 2 Tbs oregano
• 2 Tbs parsley
• 1/3 cup feta cheese
• Salt and pepper, to taste

Directions:

• Preheat oven to 375 degree F.
• Cook turkey in medium saucepan until no longer pink.  Add garlic and onions for the last 2 minutes of cooking turkey; sauté.  Remove from stove top.  Stir in couscous, parsley, oregano, artichoke hearts, capers, and feta.
• Cut tops off bell peppers and clean out inside of pepper.  Fill the peppers with meat mixture and place in foil-lined pan.  Pour tomato sauce over peppers.  Salt and pepper to taste. 
• Cook for 20 minutes for a still crisp bell pepper or 30-40 minutes if you want the bell pepper softer.