Honey Chicken Kabobs

Adapted from Allrecipes

I really just love kabobs.  It is a great way to incorporate vegetables into your meal. Plus, it just tastes like summer to me....even in the Fall.

Ingredients:

• ¼ cup vegetable oil
• 1/3 cup honey
• 1/3 cup soy sauce
• ¼ tsp ground black pepper
• 4 skinless, boneless chicken breast halves, cut into 1 inch cubes
• 2 cloves garlic
• 2 small onions, cut into 2 inch pieces
• 2 red bell peppers, cut into 2 inch pieces
• 2 yellow squash, sliced

Directions:

• In a large bowl, whisk together oil, honey, soy sauce and pepper.  Before adding the chicken, reserve a small amount of marinade to brush onto kabobs while cooking.  Place the chicken, garlic, onions and peppers in the bowl, and marinate in the refrigerator at least 2 hours (the longer, the better).
• Preheat the grill for high heat.
• Drain marinade from the chicken and vegetables and discard marinade.  Thread chicken and vegetables alternately onto the skewers.
• Lightly oil the grill grate.  Place the skewers on the grill.  Cook for 12-15 minutes, until the chicken juices run clear.  Turn and brush with reserved marinade frequently.  Serve with rice.

Quinoa with Sweet Potatoes & Mushrooms

Adapted from Allrecipes

Another great fall recipe!  Sweet potatoes are another fall vegetable that I love!

Ingredients:

• 1/3 cup quinoa
• 1 cup water
• 1 pinch salt
• 1 Tbs olive oil
• 2 large chicken breasts, cut into pieces
• 1 tsp minced garlic
• 1 small sweet onion, chopped
• 1 cup mushrooms, sliced
• 1 small sweet potato, peeled and diced
• ¼ tsp cayenne pepper
• Salt and pepper to taste
• ¼ cup chopped, toasted pecans

Directions:

• Stir the quinoa in a saucepan over medium heat until it begins to take on a toasty aroma, about 5 minutes.  Pour in the water, and add a pinch of salt.  Bring to a boil, then reduce heat to medium-low, cover and simmer until the quinoa is tender, about 20 minutes.
• Meanwhile, heat the olive oil in a large skillet over medium heat.  Add the chicken to the pan.  Stir in the garlic and onion, and cook until the onion has softened and turned translucent, about 5 minutes.  Add the mushrooms, sweet potatoes, and cayenne pepper; season to taste with salt and pepper.  Cover the skillet, reduce heat to medium-low, and cook until the sweet potato is soft, about 20 minutes, stirring occasionally.  Pour a splash of water into the skillet if needed to keep the vegetables from burning.  Spoon the vegetable mixture over a bed of quinoa, and sprinkle with  chopped pecans to serve.

Monster Munch

Adapted from Our Best Bites

A fantastic sweet treat just in time for Halloween!

Ingredients:
11 oz white chocolate chips
2 bags of microwave popcorn, popped (approximately 16-20 C popped popcorn)
1 C candy corn
1 C Reeces Pieces

Directions:
Pop popcorn and place in a large bowl. The largest you have.  Pour peanuts, candy corn, and reeces pieces on top.

Break up almond bark. Melt according to package directions. Pour over popcorn mixture. Stir until everything is well coated and then spread out onto waxed paper, parchment, or foil. Let sit until completely dry and then break up into clumps.

Moroccan Style Acorn Squash

Adapted from Allrecipes

I LOVE squash!  This unusual combination of  ingredients turned out delicious and was a great vegetarian dish!

Honey Mustard Stuffed Chicken

Adapted from Allrecipes

My husband LOVED this dish.  And it was extremely easy.  The honey mustard sauce goes well with veggies; I served with broccoli, mushrooms and mashed sweet potatoes.  

Ingredients:

• 4 skinless, boneless chicken breast halves
• 4 slices deli ham
• ¾ cup shredded Mozzarella cheese
• ¾ cup honey
• ¼ cup spicy brown mustard
• ¼ cup yellow mustard

 Directions:

• Preheat oven to 375 degrees.  Spray a 9x13-inch baking dish with cooking spray.
• Lay a chicken breast out on a work surface.  Pound with a meat tenderizer to ¼-inch thickness.  Place a slice of ham and about 2 ½ Tbs of shredded Mozzarella cheese onto one side of the chicken breast.  Roll and secure with a toothpick.  Place into baking dish.
• In a bowl, mix the honey, spicy brown mustard, and yellow mustard together; pour the mustard mixture over the chicken breasts.  Cover the dish with foil.
• Bake in preheated oven until no longer pink in the center and the juices run clear, about 40 minutes.  

Oriental Bok Choy Salad

Adapted from my friend, Lynell

We received bok choy for our farmers market co-op a few weeks ago.  I had never cooked with bok choy before, but my friend suggested this recipe.  I am so glad I followed her suggestion!  It is definitely not a healthy salad but it is delicious!

Ingredients:

Oriental Bok Choy Salad 

• 1/2 cup butter
• 2 tablespoons white sugar
• 1 bottle (1 oz.) sesame seeds
• 2 pkgs. Ramen noodles (broken up), do not use flavor packet
• 1 cup sliced or slivered almonds
• 1 head  bok choy lettuce
• 2-3 green onions

Dressing 

• 3/4 cup veg. oil
• 1/4 cup red wine vinegar
• 1/2 cup white sugar
• 2 tablespoons soy sauce

Directions: 

• In a large skillet, melt butter over medium heat. Add sesame seeds, noodles, almonds, and sugar. Stir all the time until lightly browned. Set aside to cool to room temperature. Toss bok choy and onions together. Mix and chill until ready to serve. Just before serving, break up the crunchy mixture. Add to bok choy and pour dressing over. Mix and serve.
• For the Dressing:  Mix all ingredients well and chill until ready to use.

Veggie Lasagna with Butternut Squash

Adapted from Allrecipes

I am so excited that Fall is here because that means it is time to eat squash!  Squash of all kinds (butternut, spaghetti, zucchini, yellow and acorn) are my favorite...well, that and broccoli at the moment.  I kind of go through veggie phases, but squash is a consistent one.  This is a yummy lasagna that highlights butternut squash.

Ingredients:

• 2 large cans of favorite Ragu sauce
• 3.5 cups peeled and cubed butternut squash
• 2 zucchini, peeled and sliced
• 4 mushrooms, sliced
• 1 (10 oz) package fresh or frozen spinach (if frozen, thaw and squeeze to remove excess water)
• 1 (15 oz) container fat-free ricotta cheese
• 1 egg
• 2 Tbs chopped fresh parsley
• ¼ tsp ground black pepper
• 1 (6 oz) package shredded Mozzarella cheese, divided
• 9 lasagna noodles

 Directions:

• Place the butternut squash in a large, microwave-safe bowl; cover with plastic wrap and cook in microwave on High until tender, about 5 minutes.  Set aside.
• Meanwhile, cook your lasagna noodles in boiling water until al dente.  Remove from boiling water and set aside.
• Stir the ricotta cheese, egg, 2 Tbs, parsley, ¼ tsp black pepper and about 2/3 of the mozzarella cheese together in a bowl.  Set aside.
• Preheat an oven to 375 degrees F.
• Pour 1 ½ cups of the sauce into the bottom of a 9x13-inch baking dish.  Arrange 3 of the lasagna noodles in a layer over the sauce.  Spread 1 cup of the ricotta cheese mixture over the noodles.  Sprinkle about half of the butternut squash over the ricotta cheese nixture.  Layer about half of the wilted spinach over the butternut squash.  Layer about half the zucchini slices over the spinach layer.  Layer the mushroom pieces over the zucchini layer.  Repeat the layering.  Top with the 3 remaining lasagna noodles.  Finish by topping with any remaining sauce mixture.  Cover with aluminum foil.
• Bake in the preheated oven for 30 minutes.  Remove the aluminum foil and the remaining Mozzarella over the top of the lasagna.  Return to oven and bake uncovered until the top is golden brown, about 30 minutes more.  Remove and allow the lasagna to rest for 15 minutes before cutting to serve.       

Sweet Potato Pancakes

Adapted from Allrecipes


My little boy loves pancakes and I am always looking for a way to sneak some fruit or veggies into his meal.  These sweet potato pancakes are delicious and help him get in a few good vitamins!

Ingredients:

• ¾ lb sweet potatoes
• 1.5 cups all purpose flour
• 3 ½ tsp baking powder
• 1 tsp salt
• ½ tsp ground nutmeg
• 2 eggs, beaten
• 1 ½ cups milk
• ¼ cup butter, melted

 Directions:

• Place sweet potatoes in a medium saucepan of boiling water, and cook until tender but firm, about 15 minutes.  Drain, and immediately immerse in cold water to loosen skins.  Drain, remove skins, chop and mash.
• In a medium bowl, sift together flour, baking powder, salt and nutmeg.  Mix mashed sweet potatoes, egg, milk and butter in a separate medium bowl.  Blend sweet potato mixture into the flour mixture to form a batter. 
• Preheat a lightly greased griddle over medium-high heat.  Drop batter mixture onto the prepared griddle by heaping Tablespoonfuls, and cook until golden brown, turning once with a spatula when the surface begins to bubble.

Irresistible Peanut Butter Cookies

Adapted from Old Fashioned Cookies

These are your classic peanut butter cookies. It's a great recipe!

Ingredients:

1 1/4 cups firmly packed brown sugar

3/4 cup peanut butter

1/2 cup butter

3 tablespoons milk

1 tablespoon vanilla

1 egg

1 3/4 cup all-purpose flour

3/4 teaspoon baking soda

3/4 teaspoon salt

Heat oven to 375. Combine brown sugar, peanut butter, butter, milk and vanilla in large bowl. Beat with electric mixer until well blended. Add egg. Beat until just blended. Combine flour, baking soda and salt. Combine with creamed mixture at low speed. Drop by rounded tablespoonfuls on ungreased cookie sheet. Flatten slightly with crisscross pattern using a fork. Bake one cookie sheet at a time for 7-8 minutes or until set. Cool slightly on baking sheet and move to cookie racks.

Chocolate Chip Oreo Cookies

Recipe given to me by my friend, Valerie Davis

My friend, Valerie, made these to-die-for cookies for a Relief Society meeting.  I came home from the meeting and told Tim all about them.  And a few days later I made them.  SO DELICIOUS!

Ingredients:

• Favorite chocolate chip cookie recipe
• 1 package of Oreo cookies

Directions:

• Make your chocolate chip cookies, according to recipe directions.  Preheat oven to 375 degrees F.
• Take one Oreo cookie and a tablespoon size scoop of cookie dough.  Flatten the cookie dough in your hand and place on one side of the Oreo cookie.  Take another scoop of cookie dough, flatten in palm of hand and place on the opposite side of the Oreo cookie.  Place cookie on baking sheet.  Repeat until all cookie dough is used.
• Cook for approximately 10 minutes.  

Sausage & Bell Pepper Penne

My own little creation

I have been making this dish since me and DH were first married.  When I first created it, it became one of our favorite dishes, but now I rarely make it.  I still find it super satisfying, especially considering how easy it is to make.  Serve with a light Caesar salad on the side.

Ingredients:

• 13.25 oz penne pasta
• 16 oz spaghetti sauce
• 4 oz. Italian sausage
• 1 red bell pepper, diced
• ½ cup sliced mushrooms
• 1 cup Mozzarella cheese

Directions:

• Cook pasta until al dente.  Meanwhile, cook sausage in heavy saucepan until browned.  The last few minutes of cooking, add mushrooms and bell peppers to pan. 
• Drain fat from saucepan and add spaghetti sauce to heat through.  Pour sauce mixture over noodles and stir to mix.  Serve.  Top each serving with Mozzarella cheese, to taste.

Garlic Breadsticks

Adapted from Koyle Family Cookbook

Recipe Submitted by Kamilee Koyle

These are delicious to serve with soups. I have substituted the white bread flour for whole wheat flour too and they were delicious-just use a bit less of the wheat flour.

Ingredients:

1 Tbsp. yeast

1/2 cup warm water

1/3 cup sugar

1/3 cup shortening

1 tsp. salt or garlic salt

1 cup warm water

1 egg

3-3 1/2 cups bread flour

Raise 1 Tbsp. yeast in 1/2 cup warm water. Add sugar, shortening, salt, 1 cup water, egg and flour. Knead for 5-10 minutes adding flour as needed. Let rise to double. Divide in half. Roll each half out on a cookie sheet to 1/4 inch thickness. Cut strips with a pizza cutter. Let rise 15 minutes. Bake at 375 for 20 minutes or until light golden brown. Brush with a mixture of garlic salt and melted butter. Sprinkle with Parmesan cheese.

Butternut Squash Soup

Recipe from Leslie Koyle

Everyone I have made this soup for just raves about it. It's the perfect soup for a chilly fall day!

Ingredients:

6 Tbsp. chopped onion

4 Tbsp. butter

6 cups peeled, cubed squash (about 5 pounds)

3 cans chicken broth

1/2 tsp. marjoram

1/8 tsp. Cayenne pepper

Pepper to taste

4-6 oz. cream cheese

Saute the onions in butter until translucent. Add the squash, chicken broth, and spices. Let it boil for 20 minutes, or until the squash is fully tender. Remove from heat. Add the cream cheese, let it melt a little. Puree in batches. Return to pot and heat through (if it is too thick, add a little milk.)

To roast the squash, cut in half and seed. Brush with oil, add salt and pepper. Place face down in a glass pan and bake for 45-60 minutes at 350. When cool, scoop out the squash, cut into rough cubes.

Pumpkin Ginger Muffins

Adapted from A Taste of Richmond

Recipe Submitted by Eden Dixon

This recipe can be used as a muffin or cupcake recipe. If you'd like cupcakes, simply frost with cream cheese frosting. These are so moist and flavorful!

Ingredients:

1 1/2 cups unbleached all purpose flour

3/4 tsp. baking powder

3/4 tsp. baking soda

1/4 tsp. salt

1 tsp. cinnamon

1 tsp. ground ginger

1/2 cup butter, melted

1 cup sugar

1 heaping cup canned pumpkin

3 eggs

Preheat oven to 325 degrees. Line with muffin cups or spray muffin tin with cooking spray. Combine first 6 ingredients in a medium bowl and set aside. In a large bowl, using an electric mixer on medium speed, beat the melted butter, sugar and pumpkin until smoothly blended. Mix in the eggs. On low speed, mix in the flour mixture until it is incorporated. The batter will be thick. Fill each paper liner with a generous 1/4 cup of batter to about 1/2 inch below top of liner Bake just until the tops feel firm and a toothpick comes out clean, about 25 minutes.

Cream Cheese Frosting:

1/2 cup butter at room temperature

6 ounces cream cheese

1 tsp. vanilla extract

3 cups powdered sugar

Mix all ingredients using electric mixer.

Crockpot Chicken Roll Ups

Adapted from Tried and True Recipes

Recipe submitted by Alyson Sharp

Good crockpot recipes are hard to come by but this one was terrific! I will definitely be making this again! I substituted the Swiss cheese for Monterrey Jack cheese since my hubby isn't a fan of Swiss.

Ingredients:

6 boneless, skinless chicken breasts

6 thin slices of deli ham

6 slices of Swiss cheese

1/4 cup flour

1/4 cup grated Parmesan cheese

1/2 tsp. salt

1/4 tsp. pepper

2 Tbsp. oil

2 cans Cream of Chicken Soup

1 cup chicken broth

Hot cooked pasta or rice

Flatten chicken to 1/4 inch thickness. Top each piece with a slice of ham and cheese. Roll up and secure with a toothpick. Combine flour, cheese, salt and pepper in a shallow bowl. Carefully roll chicken in the mixture. Lightly brown all sides of the chicken in the oil and place in a crockpot. Mix the soup and broth and pour over the top. Cook on low for 4-5 hours. Discard toothpicks. Serve with pasta or rice.

Homemade Oreo Cookies

These cookies are delicious and the recipe is sooo easy!

Ingredients:

1 package Devil's Food Cake mix

1/2 cup shortening

2 eggs

Mix ingredients. Roll into quarter sized balls and place on cookie sheet. Bake at 350 degrees for 8 minutes. Frost with cream cheese frosting and put together to make sandwich cookie.

Pizza Rustica w/ Quick Mix Pizza Dough

Pizza Dough adapted from Allrecipes and Pizza Rustica inspired from Bottoms Up Pizza

Pizza Dough:

Ingredients:

• 1 (.25 oz) package active dry yeast
• 1 tsp white sugar
• 1 cup warm water
• 2 ½ cups bread flour
• 2 Tbs olive oil
• 1 tsp salt

 Directions:

• Preheat oven to 450 degrees F.  In a medium bowl, dissolve yeast and sugar in warm water.  Let stand until creamy, about 10 minutes
• Stir in flour, salt and oil.  Beat until smooth.  Let rest for 5 minutes.
• Turn dough out onto a lightly floured surface and pat or roll into a round.  Transfer crust to a lightly greased pizza pan dusted with cornmeal.  Spread with desired toppings and bake in preheated oven for 15 minutes or until golden brown.  Let baked pizza cool for 5 minutes before serving.

 Pizza Rustica:

Ingredients:

• Pizza sauce
• 15 oz. ricotta
• 2 cups Mozzarella cheese
• ½ of breakfast sausage tube
• Baby portabello mushrooms, sliced
• Fresh or frozen spinach, water squeezed out if frozen

 Directions:

• Cook sausage on stovetop at medium-high heat until brown.  Layer pizza toppings in order listed above, spreading the ricotta cheese layer as thin as possible.  

Peanut Butter Banana Scones

Adapted from Sweetpeaskitchen.com

I get daily recipe emails from Sweet Pea's blog and this was one that I immediately knew I had to try.  So, I will admit to adjusting the recipe...I added extra peanut butter to the scone recipe.  I'm glad that I did because I LOVE peanut butter and wanted it to taste strongly of peanut butter, BUT it made it so I couldn't roll them out into scones.  Rather, I had to pour the dough into a pan and let it cook as if it were a bread.  Because of this, I wrote the recipe below as Miss Sweet Pea suggests, so that if you want a definite scone you can follow her recipe.  If you want a stronger peanut butter taste, just add 2 Tablespoons of peanut butter and pour it into a pan to bake like I did!  Either way it will be scrumptious! 

Ingredients:

• 2 cups all-purpose flour
• 1 Tbs baking powder
• 3 Tbs sugar
• ½ tsp salt
• ½ tsp ground cinnamon
• 1/8 tsp ground allspice
• 5 Tbs cold butter, cut into ¼-inch cubes
• ½ cup mashed banana
• 2 Tbs butter
• 1 cup heavy cream

For the peanut butter glaze:

• 1/3 cup powdered sugar
• 1 Tbs milk
• 1 Tbs creamy peanut butter

Directions:

• Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper; set aside.
• In the bowl of a stand mixer fitted with fit the paddle attachment, stir together the flour, baking powder, sugar, salt, cinnamon, allspice and chopped peanuts. Add the butter and toss with a fork to coat with the flour mixture. Mix on medium-low speed until the texture resembles coarse cornmeal, with the butter pieces no larger than small peas.
• In a separate bowl, whisk together the banana, peanut butter and heavy cream. Fold wet ingredients into dry ingredients and form the dough into a ball. With lightly floured hands press dough into a 8-inch round. With a sharp knife or pizza cutter, cut the dough into 8 wedges.
• Place wedges on the prepared baking sheet and bake in preheated oven 12 to 15 minutes or until tops of scones are a light brown. Transfer to a wire rack for at least 10 minutes before serving.
• While the scones are cooling, make peanut butter glaze. In a small bowl whisk together powdered sugar, milk and peanut butter until smooth. Drizzle glaze over scones and serve.

Denny's Style French Toast

Adapted from recipezaar.com

This is a recipe we've had around for awhile and have just loved. It tastes every bit as good as Denny's. It tastes great when using Texas toast but it also really good-not to mention healthier- when you use whole wheat bread. Try it out!

Ingredients:

4 eggs

2/3 cup whole milk

1/3 cup flour

1/3 cup sugar

1/2 tsp. vanilla

1/4 tsp. salt

1/8 tsp. cinnamon

6 slices Texas toast thick bread or whole wheat bread

3 Tbsp. butter

powdered sugar

butter syrup

Mix together the eggs, milk, flour, sugar, vanilla, salt and cinnamon. Heat a large skillet or griddle. When the skillet is hot, add 1 tablespoon butter. If the butter smokes, your pan is too hot. Turn down the heat. Dip each slice of bread into the batter for 30 seconds on each side. Let some of the batter drip off, then put in skillet. Cook each side 1 1/2-2 minutes per side until each side is golden brown. Add more butter, if necessary, to cook all the slices. To serve, dust with powdered sugar. Serve with butter and hot syrup.

Refried Bean Soup

Adapted from "Simple and Delicious"

My friend called me the other day asking about this recipe. I had completely forgot about it. It's tasty and a great way to use your canned goods.

Ingredients:

1-16 oz. can refried beans

1-15 1/4 oz. can whole kernel corn, drained

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

1-14 1/2 oz. can chicken broth

1-14 1/2 oz. can stewed tomatoes, cut up

1/2 cup water

1-4 oz. can chopped green chilies

1/4 cup salsa

tortilla chips/strips

sour cream

cheese

In a large saucepan, combine the first eight ingredients. Bring to a boil. Reduce heat; simmer, uncovered for 8-10 minutes or until heated through. Serve with tortilla chips/strips, cheese and sour cream.

Chex Mix

Adapted from Chex.com

My husband and little boy love eating this as a snack!

4 1/2 cups Corn Chex

4 1/2 cups Wheat Chex

2 cups pretzels

2 cups garlic flavor bagel chips, broken in pieces

12 tablespoons butter, melted

4 tablespoons Worcestershire sauce

1 1/2- 3 teaspoons seasoned salt (depending on how salty you like it)

1 1/2 teaspoons garlic powder

1 teaspoon onion powder.

Preheat oven to 250 degrees. Mix cereals, pretzels and bagel chips in large bowl. Set aside. Mix remaining ingredients in a separate bowl. Pour sauce over cereal mixture until evenly coated. Spread evenly on baking sheet-use 2 if necessary. Bake 1 hour stirring every 15 minutes.

Sweet Pork Burritos

Sweet Pork Recipe Adapted from Koyle Family Cookbook

Recipe Submitted by Amie Hull

Other Items Adapted from Tried and True Recipes

Recipe Submitted by Catherine Baird

This recipe is a combination of a few sources. The meal was absolutely delicious! It seems involved, but it is so worth making! Be sure to serve with salsa, guacamole and sour cream.

Ingredients:

Sweet Pork

6 pounds pork

4 cups Dr. Pepper

5-15 oz. cans tomato sauce

4 tsp. cumin

4 Tbsp. molasses

3 cups brown sugar

Place Dr. Pepper, tomato sauce, cumin, molasses and brown sugar in crock pot. Mix well. Add pork. Cook on low for 6-8 hours or until meat shreds.

Cilantro-Lime Rice:

1 cup uncooked rice

1 tsp. butter

2 cloves garlic, minced

1 tsp. fresh lime juice

15 oz. can chicken broth

1 cup water

1 Tbsp. lime juice

2 tsp. sugar

3 Tbsp. chopped cilantro

In a saucepan combine rice, butter, garlic, 1 tsp. lime juice, chicken broth and water. Bring to a boil. Cover and cook until rice is tender. Remove from heat. In a small bowl combine 1 Tbsp. lime juice, sugar, and cilantro. Pour mixture over cooked rice and mix in as you fluff.

Green Enchilada Sauce

4 oz. chopped green chilies

7 oz. can salsa verde

1/2 cup chicken broth

2 tsp. sugar

1 tsp. salt

Combine all ingredients in small saucepan. Bring to a boil, then reduce heat and let simmer for about 20 minutes. Place pork, along with a scoop of rice, and some black beans on a large tortilla and roll up. Slather with green enchilada sauce and top with Monterrey Jack cheese, and place in oven at 450 degrees or under broiler until cheese is melted.