Becky's Recipe Box

Gingerbread Caramels

2011-09-18T12:19:00.000-07:00

Straight from Martha's kitchen to mine here is a little spin on the classic caramel recipe. I made these for the first time a couple of years ago and I got rave reviews from the people I gave them to. I wish I could take the credit but it is all Martha.

Ingredients:

4 cups (2 pints) heavy cream
2 cups light corn syrup
4 cups granulated sugar
12 tablespoons (1 1/2 sticks) unsalted butter, cut into small pieces
1/2 cup unsulfured molasses
1 teaspoon pure vanilla extract
3/4 teaspoon salt
1 teaspoon ground cinnamon
3/4 teaspoon ground ginger
3/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves
Vegetable-oil cooking spray

Directions:

Lightly coat a 12-by-17-inch rimmed baking
sheet with cooking spray. Line with parchment
paper, leaving a 2-inch overhang on short
sides; spray paper.
In a large pot over high heat, bring cream,
corn syrup, sugar, butter, and molasses to a boil,
stirring until sugar has dissolved. Continue to
cook over medium-high heat, stirring frequently,
until mixture reaches 248 degrees (firm-ball stage)
on a candy thermometer, about 20 minutes.
Remove from heat, and stir in vanilla, salt, and spices. Immediately pour onto prepared sheet, without scraping pot. Let stand, uncovered, 24 hours at room temperature (do not move pan).
Generously coat a large cutting board with cooking spray. Lifting it by the parchment overhang, invert caramel onto the cutting board; use a sharp knife to loosen parchment, and remove. Cut into 1-by-1 1/4-inch pieces. Wrap each in cellophane or waxed paper. Caramels can be stored up to 1 month in airtight containers.

Becky's Notes: For the ultimate Martha packaging please check out the fun idea created to distribute your freshly made caramels: Gingerbread Caramel Cones. This comes complete with instructions on how to make these cute cone shaped pouches and even gives you a link to print labels for them.

Almond Toffee

2011-09-18T12:01:00.000-07:00

Christmas season was amazing to me growing up. We lived in this great neighborhood where everyone did something for all the neighbors. Our kitchen table was literally covered with goodies from everyone on the street. Some people would switch up their goodies every year while others like Joyce Tatton, our neighbor to the right of us made baklava and Italian wedding cookies every time. Many of the neighbors were aware of dad's Diabetes and made an effort to bring things he could have as well.

I looked forward each year to making treats with my mom and dad that we would take around. Sometimes we used a cute jar or something that we found at the store but for the most part we made things. Both mom and dad taught school and had access to the kiln to make ceramics. We made little Christmas tree plates one year as well as mugs and other plates. Another year a sewed these cute little Christmas mice.

The following recipe I found in the Family Circle magazine and it reminded me of those treat making days. I may have a toffee recipe from my mom or one of my grandmas but I have yet to come across it. Until then, this one is great and I will continue to use it.

Ingredients:

1 cup (2 sticks) unsalted butter, cut up
1 1/2 cups granulated sugar
1 Tablespoon light corn syrup
1 cup chopped almonds plus 1/4 cup finely chopped almonds
12 ounces milk chocolate bars, chopped or milk chocolate chips

Directions:

1. Line a 15x10x1 inch jelly-roll pan with nonstick foil or regular foil coated with nonstick spray. In a medium-size saucepan, heat butter, sugar, corn syrup, and 2 Tablespoons water. Heat over medium heat to melt butter. Increase heat to medium-high and insert candy thermometer.

2. cook mixture about 12 minutes until golden brown and temperature reaches 300 degrees. Do not stir. Remove from heat and remove thermometer, Carefully stir in 1 cup of 1 cup chopped almonds.

3. Quickly pour toffee onto prepared pan and spread to edges. Let stand in pan on a wire rack for 30 minutes.

4. Melt half of the chocolate in microwave on HIGH for 45 seconds; stir to smooth. Spread over top of cooled toffee; refrigerate 20 minutes until firm.

5. Once bar is firm, flip over onto a sheet of waxed paper; remove foil. Microwave remaining chocolate on HIGH for 45 seconds. Stir until smooth. Spread over toffee bar; sprinkle with remaining 1/4 cup almonds. Use waxed paper to slide toffee bar back onto baking pan. Refrigerate 20 more minutes.

6. Once chocolate is firm, break bar into 2 1/2 inch pieces. Store airtight at room temperature, up to 1 month.

Chicken Tikka Masala

2011-09-15T22:46:00.000-07:00

One of the blogs I follow is The Pioneer Woman. She lives on a ranch and has wonderful recipes. I found this great chicken tikka masala recipe. It is a little time consuming but not hard to do. If you are slightly adventurous in your food choices I think you will really like this one. I have copied this directly from that blog. If you want a step by step please click Pastor Ryan's Chicken Tikka Masala.

Ingredients

3 whole (to 4) Chicken Breasts
Kosher Salt
Ground Coriander
Cumin, To Taste
1/2 cup Plain Yogurt
6 Tablespoons Butter
1 whole Large Onion
4 cloves Garlic
1 piece (approximately 2 Inches) Chunk Fresh Ginger
Garam Masala
1 can (28 Ounce) Diced Tomatoes
Sugar
1-1/2 cup Heavy Cream
2 cups Basmati Rice
_____
OPTIONAL:
Fresh Cilantro
Chili Peppers
Turmeric
Frozen Peas

Preparation Instructions

Start by seasoning the chicken breasts with some kosher salt. Next sprinkle them on both sides with some coriander and cumin. Then coat the chicken breasts completely with the plain yogurt. Set the chicken on a metal cooling rack over a foil-lined baking sheet and place it about 10-12 inches below a broiler for 5-7 minutes per side. Watch carefully so as not to totally char the chicken. It should have slightly blackened edges. Remove from oven.
Next dice one large onion. In a large skillet melt 2 tablespoons butter over medium-high heat. Toss in the onions and sauté until they are slightly browned. As the onions cook, mince your garlic. Next, cut off the outer skin and mince or grate a 1 by 2 inch chunk of fresh ginger. Add the garlic and ginger to the onions. Also throw in about 1 tablespoon of salt.
Next you are going to add about 3 tablespoons Garam Masala spice. And if you like it hot, this is also when you will add your hot chili peppers. Serranos work well. Now you are going to add your can of diced tomatoes. Continue cooking and stirring, scraping the bottom of the pan to deglaze it. Add about 1 tablespoon sugar. Let this mixture simmer on medium for about 5 minutes.

To a rice cooker add 2 cups Basmati rice, 4 tablespoons butter, 1 teaspoon salt, 1 tablespoon Ground Turmeric and 4 cups water. Cover, turn on your rice cooker and walk away. If you do not have a rice cooker, cook your rice as usual but make sure that you use Basmati rice.

After the Tikka Masala sauce has had a chance to simmer for a little bit, add in the 1 ½ cups of heavy cream. Now, chop up your chicken breasts into chunks and stir them into the Tikka Masala sauce. A handful of chopped fresh cilantro is a nice addition if you like cilantro. You can also throw some frozen peas into the cooked rice, give them a stir, and allow the heat of the rice to cook the peas. It tastes great and gives another nice dash of color. Serve the rice with the Chicken Tikka Masala over top.

Becky's Notes: Just a little FYI on Turmeric...it stains! Make sure your rice cooker can handle this much rice BEFORE you make this. The rice was a gorgeous bright yellow and so was the rice cooker and white counter it was on.

Another note on the Garam Masala spice. After searching 6 different stores with no luck I finally located it at the local health food store.

Apple Crisp

2011-09-15T22:20:00.000-07:00

This recipe is from an enrichment evening in my Lakeview 4th ward. We had a whole night devoted to cooking and our Relief Society President Amy shared the following family favorite.

make in an 8x8 pan

Combine and place in a greased pan:

3 cups peeled and sliced apples (Grannie Smith or Golden Delicious)
3 Tablespoons lemon juice
1 cup sugar
1 1/2 Tablespoons flour
1/2 teaspoon salt
1 teaspoon cinnamon

Mix well and spread on top:

1/4 teaspoon baking soda
1/4 teaspoon baking powder
3/4 cup brown sugar
3/4 cup oatmeal
3/4 cup flour
1/3 cup butter, melted

Bake at 350 degrees for 1 1/4- 1 1/2 hours

Chicken Enchilada Casserole

2011-08-23T22:26:00.000-07:00

My first couple of years of college I lived on campus in Heritage Halls, the dorms with kitchens. There were six of us in the apartment and we took turns cooking dinner. we could actually make a weeks worth of dinners for all six of us for $30.00! We spent most our time in the kitchen and this was a popular meal that year. Every time I have this I think of my old roomie Cathy Allred.

Ingredients:
1 can Cream of Chicken soup
1 can cream of Mushroom soup
1 can water
1 teaspoon chili powder
1/2 cup chopped onion
1 while chicken-cook, bone and break into pieces
12 tortillas torn into strips
1/2 pound cheddar cheese, shredded
1 can sliced olives

Directions:
Mix soups water, onion and chili powder together in a bowl. Layer half of the tortillas, chicken, soup and cheese. Repeat layers. Top with sliced olives. Cook at 350 degrees for 30-40 minutes.

Caramels

2011-08-21T21:43:00.000-07:00

Every year I would look forward to a box in the mail around Christmas time from Logan. My grandma Morrison would spend days making handmade candy. One of the best things in that box were her caramels.

Ingredients:
2 cups sugar
1 cup cream
3/4 cup white Karo
2 cups canned milk
1/2 cube butter no substitutions
1 teaspoon vanilla
chopped walnuts (optional)

Directions:

Combine sugar and cream. Gradually add Karo syrup. Cook 3-4 minutes. Add 1 cup canned milk while boiling. Cook another 3-5 minutes. Add other cup milk until it turns dark and a firm ball is formed in cold water. Stir in butter, vanilla and walnuts. Pour into buttered pan. Cool, cut and wrap in waxed paper.

Anniversary Chicken

2011-08-21T21:11:00.000-07:00

What or who's anniversary? I don't know and frankly I don't care, if I get to have this for dinner I will make one up. My cousin Sherri invited me over for dinner one Sunday and what was on the menu..Anniversary Chicken. Thanks for sharing this recipe Sherri.

Ingredients:
2 Tablespoons vegetable oil
6 skinless, boneless chicken breast halves
1/2 cup teriyaki basting sauce*
1/2 cup ranch style salad dressing
1 cup shredded cheddar cheese
3 green onions, chopped
1/2 of a 3 oz can bacon bits

Directions:

In a large skillet, heat oil over medium-high heat. Add chicken breast, and saute 4-5 minutes each side, until lightly browned.

Place browned chicken breast in a 9x13 inch backing dish. Brush with teriyaki sauce, then spoon on salad dressing. Sprinkle with cheese, green onions and bacon bits.

Bake at 350 degrees for 25-35 minutes or until chicken is no longer pink and juices run clear.

*basting sauce
1/4 cup soy sauce
1/8 cup sugar
fresh ginger, grated
1 clove garlic, pressed

Delta Dip

2011-08-21T20:45:00.000-07:00

Working in purchasing at Utah Valley we made many yearly visits to the rural facilities to help out with their inventories. Wow the stories I could tell, not to mention the weather we always seemed to encounter on these trips. One of my favorite places to go was Delta. I think we ate more than we counted. They would provide lunch and snacks for us including freshly baked cookies and this chip dip.

Ingredients:

1 16 oz container sour cream
1 package of ranch dressing mix
salsa

Directions:

Mix ranch dressing package into sour cream. Add salsa to taste, enjoy!

Wilson Family Blue Cheese Garlic Dip

2011-08-21T20:39:00.000-07:00

No, I'm not a Wilson and I not related to any that I know of. Remember the girl I mentioned on the write up on Buzz's Chocolate Chip Cookies? She is a Wilson and this is her family recipe. She shared it with me after a party we had at our friend Susan's house one night.

Ingredients:
4 oz blue cheese
8 oz cream cheese
1 pound cottage cheese
1 Tablespoon mayonnaise
1-2 cloves of garlic (the Wilson's definitely prefer 2)

Directions:
Combine all ingredients in large bowl. Best if done a few hours in advance so flavors can blend, but it’s even better the 2nd day!

Becky's Notes: I like dipping tortilla chips or having it on sliced baguettes.

Potato-Cheese Soup

2011-08-21T20:28:00.000-07:00

One can never have too many Potato Cheese Soup recipes. This one comes from my aunt Cheryl.

Ingredients:

6 cups peeled and diced potatoes

2 cups water

1 cup celery slices

1 cup carrot slices

1/2 cup chopped onion

1-2 tsp parsley flakes

dash of pepper

2 chicken bouillon cubes

1 tsp. salt

3 cups milk

4 Tablespoons flour

1/2 - 1 cup cubed mild or medium cheddar cheese

Directions:

Combine potatoes, water, celery, carrots, onion, parsley flakes, seasonings, and bouillon cubes in large pot. Cover. Simmer 15-20 minutes or until vegetables are tender. In medium saucepan, gradually add milk to flour, whisk together until smooth. Allow milk and flour mixture to warm and thicken, then add to veggies. Cook together until thickened. Add cheese. Stir until melted. Very yummy served in bread bowls.

Buzz's Chocolate Chip Cookies

2011-08-21T20:20:00.000-07:00

Brief history of this recipe: I met a girl that became my friend Girl started dating Boy Boy can cook Girl married Boy Becky got cookies! OK so there is a little more to it but that is the condensed story. I love these cookies! Meagan (the aforementioned girl) brought these in a few times when we worked in purchasing at Utah Valley. She gave me some for my birthday one year as well as when mom died. I know it sounds kind of strange as a funeral rememberence but she knew it was something I really liked. I recently found this recipe on Meagan's family food blog Say it With Carbs. They have some great recipes posted.

Ingredients:

1 cup shortening
1 cup butter (at room temperature)
1 ½ cups sugar
1 ½ cups brown sugar
3 eggs
3 tsp vanilla
1 ½ tsp baking soda
1 ½ tsp salt
4 ½ - 5 ½ cups flour
1 bag milk chocolate chips

Directions:
1. Preheat oven to 350 degrees. Cream together shortening, butter, sugar, brown sugar. In separate container, beat eggs and vanilla together and pour into mixing bowl. Add baking soda and salt, mix well. Add flour, mix well. Mix in chocolate chips.

2. Bake for 10-12 minutes. Do not over bake.

Becky's Notes:Selling cookie dough is the latest and greatest in school fundraising projects. I love cookies but have a hard time paying eight bucks for a container of dough. I experimented with these the last time I made a batch. I made up the dough and formed it into balls which I froze. Then I put them into a container and now I can have just bake up a few cookies at a time. This is much better than the commercially made dough.

Karo Fat Free Oatmeal and Raisin Cookies

2011-08-21T18:39:00.000-07:00

During my collage years I lived in many apartments and had my fair share of roommates. While living in Branbury I had a fun roommate named Lisa Bargeron that I lived with for about a year. She was an active person and kept me motivated while I lived with her. We went to southern Utah hiking a couple of times as well as going with a group to Jackson Hole for river running. She brought these cookies with us on one of our trips.

Ingredients:

1 cup flour
1 cup quick oats
1/2 cup sugar
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
2 egg whites
1/3 cup Karo light or dark corn syrup
1 teaspoon vanilla
1/2 cup raisins

Directions:

Combine all ingredients. Bake at 375 degrees for 10 minutes.

White Chili

2011-08-21T18:18:00.000-07:00

Fall is my favorite season of the year. I love the crisp night air and the beginning of the holiday season. Our Lakeview 4th ward had a Halloween tradition of doing a Trunk or Trick for the kids and a Chili Cook-off dinner. Sandra Woodbury won one year with her version of chili. By far one of the best in my opinion.

Ingredients:

6 cups white beans drain and rinse
1 pound chicken cooked and chopped
1 onion chopped and saute
4 teaspoons chicken bouillon
7 oz green chopped chilies
1 Tablespoon chili powder
1 teaspoon cumin
16 oz sour cream-can be non fat
1/4 cup water
2 tablespoons fresh chopped cilantro
1 teaspoon garlic

Directions:
Saute garlic and onion together. Combine all ingredients, heat until warm.

Becky's Notes:This is another soup that I like much better the second day.

Potato Cheese Chowder

2011-08-21T17:59:00.000-07:00

I love me some soup! I love potatoes and cheese and did a mention bacon, oh yes! I was in glory when one of the girls at work brought this soup on one day. All my favs in one place. Thanks so much to Nannette Adelotte from CP at Utah Valley, an amazing soup creation.

Ingredients:

5 potatoes
1 pint half and half
3 Tablespoons cornstarch (mix with a little water)
1/2 cup celery
2-3 strips of bacon
1 small onion
1 can chicken broth
cheddar cheese
1 cup water

Directions:

Cook bacon strips and drain. Chop up bacon, onion and celery, cook until caramelized; set aside. In a sauce pan, boil cut up potatoes in chicken broth and 1 cup water until tender, about 15-20 minutes. Add bacon mixture, half and half and cornstarch mixture. Mix well. Add as much cheese as you desire. Heat through until warm and cheese is melted.

Becky's Notes:I am pretty heavy handed on the cheese, I love the cheddar flavor.

Corn Chowder

2011-08-21T17:42:00.000-07:00

I am going to go ahead and say my Nana was the best cook in the whole world! At least I sure thought so. Meals at her house were always great even when it was the simplest of recipes. She made corn chowder on many occasions but our most memorable corn chowder meal had to have been for Thanksgiving dinner the last year we all got together at her house. Her health was not good but she was determined to have everyone for dinner. I am not sure who was able to convince her not to do the full blown traditional Turkey dinner but somehow she agreed to chowder in soup bowls. While I must admit I did miss her creamed peas and potatoes that year I am more grateful for the time we had to spend with her that day.

Ingredients:

6-8 slices bacon
1/2- 1 onion, chopped
2 cans cream of corn
3 cans cream of potato soup
3 cans milk

In the bottom of a large pan fry bacon until crisp. Remove from pan and cool on paper towel. Saute onion in pan of bacon grease until tender. Add soups, and milk, heat through. Crumble bacon over and stir.

Becky's Notes: Just a note on cutting and cooking with onions, they bug my eyes so bad! I have learned that if I light a candle and keep right next to me there is some strange chemical reaction that happens that makes working with them tolerable.

Another thing about this soup is that while it is great right off the stove it is even better the second day (if it lasts that long!).

Taco Soup

2011-08-21T17:22:00.000-07:00

I used to work in CP at Utah Valley hospital and every once in a while we would do a big potluck for lunch on our shift. Darlene Hansen brought in taco soup one day and I loved it. Here is her recipe.

Ingredients:
1 pound hamburger
1 big can of red kidney beans
1 can vegetable beef soup
1 can tomato soup
2 large cans stewed tomatoes
1 bottle of salsa
1 package taco seasoning

Toppings:
Grated cheese
sour cream
fritos

Directions:
Brown the hamburger in a pan. Add the kidney beans, vegetable beef soup, tomato soup, stewed tomatoes, salsa and taco seasoning to the meat. Heat through until warm. Top with cheese, sour cream and fritos.

Chicken Ramen Salad

2011-08-21T16:45:00.000-07:00

Many moons ago I was into the Bunco rage, a fun night of games and dinner. How this worked is there would be typically 12 people in a group and you would rotate homes each month. Whoever was hosting that month would be responsible for dinner for the group. This is one of the many fabulous things we had during my Bunco days...thanks Stacy!

Ingredients:
Salad
1 package Ramen noodles
1 package Cole slaw
2 chicken breast cooked and diced
4 green onions chopped
1/2 cup sliced almonds
2 Tablespoons sesame seeds

Dressing
1/2 cup vegetable oil
2 Tablespoons sugar
3 Tablespoons vinegar
1 teaspoon salt
1/4 teaspoon pepper
1 package chicken Ramen noodle seasoning

Directions:
Mix dressing ingredients together in a bowl and set aside. Mix remaining ingredients in a larger bowl. Add dressing, mix until everything is well coated.

Serve.

Lime Cilantro Rice

2011-08-21T16:12:00.000-07:00

If you are familiar with Cafe Rio you know you have to have rice with your Pork Barbacoa and Creamy Tomatillo Dressing. I have previously posted both of those recipes so it is about time the lime rice recipe makes it's presence known.

Please read through the entire recipe before starting to cook. There are a few ingredients that are not listed in that section.

Ingredients:

1 cup white rice
2 cups chicken broth
1 Tablespoon lime juice
1/2 Tablespoon garlic powder
1 Tablespoon minced dry onion
pinch of salt

Directions:
Cook the listed ingredients to the rice directions (substitution the water with broth). When the rice is done add: 1/4 to 1/2 cup cilantro, 1 Tablespoon lime juice and 1/2 can green enchilada sauce.

Serving suggestion: put the pork, rice and some black beans together in tortillas and pour enchilada sauce on top, sprinkled with a little cheese. Then bake it in the oven (or microwave) until the cheese is melted.

Becky's Notes: My favorite way to have this is the classic Cafe Rio salad. I usually layer lettuce, rice, pork. Add some shredded cheese and top with the dressing. To have a truly authentic salad you could warm a tortilla and melt some shredded cheese on it, this would be the base of your whole salad. If you don't want to go to the effort of the warm tortillas you can use tortilla chips. This is making me hungry just thinking about it!

Teriyaki Chicken Marinade

2011-08-21T15:03:00.000-07:00

My aunt Cheryl is a great cook and this is one of many recipes I have from her. It's a super simple, just 4 ingredients but has a great flavor.

1 cup soy sauce
1/2 cup sugar
1/2 tsp ginger (fresh)
1 clove garlic

Mix ingredients in bowl. Marinate chicken in sauce for several hours or overnight. Discard sauce and cook chicken.

Becky's Notes: I really enjoy grilling this chicken. Great for your next Luau!

Garden Veggie Pizza Squares

2011-08-21T01:01:00.000-07:00

Several years ago we had a cooking night for Enrichment. One of the girls in the ward made this for us. Amy is such a great cook that you can't go wrong with a recipe from her.

Makes: 24 servings (2 squares each)

Prep Time: 10 min.

Total Time: 1 hr 30 min.

Ingredients:

1 pkg. (8oz.) refrigerated crescent rolls

1 pkg. (8oz.) cream cheese, softened

1 pkg. (1oz.) Ranch-style dressing mix
1-2 carrots finely chopped

½ cup chopped green or red pepper

½ cup chopped cucumber
½ cup chopped green onions
½ cup chopped celery
1 cup grated Colby Jack cheese

Directions

Preheat oven to 375°.

Roll out crescent rolls onto a large non-stick baking sheet. Stretch and flatten to form a single rectangle on the baking sheet, pressing perforations together to seal.

Bake 11 to 13 minutes or until golden brown. Allow to cool completely.

Cheddar-Cauliflower Soup

2011-08-21T00:33:00.000-07:00

I got this recipe out of an old Williams-Sonoma catalog.

Ingredients:
2 Tbs. olive oil
1 yellow onion, diced
1 head cauliflower, about 2 1/2 lb., cut into florets
5 cups low-sodium chicken broth
2 cups heavy cream
2 tsp. kosher salt, plus more, to taste
Freshly ground pepper, to taste
8 oz. white cheddar cheese, shredded
Toasted crusty bread for serving

Directions:
In a large Dutch oven over medium-high heat, warm the olive oil. Add the onion and cook, stirring occasionally, until tender, 5 to 7 minutes. Add the cauliflower and cook, stirring occasionally, until light golden brown, about 5 minutes. Add the broth, cream, the 2 tsp. salt and pepper and bring to a boil. Reduce the heat to low and simmer until the cauliflower is easily pierced with a fork, about 10 minutes. Using an immersion blender, blend the soup to a fine puree, 3 to 5 minutes. Add the cheese and stir until melted and well combined with the soup. Adjust the seasonings with salt and pepper. Ladle the soup into individual bowls and serve immediately with toasted bread. Serves 6 to 8.

Beckys Notes: I made it as is and really liked it. I do have an immersion blender but you could blend in small batches in your blender as well. I think the only thing I would do differently next time is hold off on the second tsp of salt until later to see if it really needs it. Other than that, this one is definitely a keeper!

Chicken Salad in Pitas

2011-08-21T00:14:00.000-07:00

One of my good friends and former roomates gave me this great recipe. It is a light meal that is easy to take on the road.

1 5-6 ounce can chunk white chicken
grated peel of 1/2 fresh lemon (opt)
1 tsp lemon juice
1 small unpeeled red apple cut into bite size pieces
1/2 tsp mustard
1/4 cup chopped celery
1/4 tsp cinnamon
1/4 cup mayonnaise or salad dressing
2 six inch loaves of pocket bread cut in half
2 Tbsp coarsely chopped walnuts (opt)

In a bowl, combine all ingredients except bread. Spoon 1/4 chicken mixture into pocket of each bread half.

Beckys Notes: If you are making these ahead of time I have found it is best to keep the chicken salad seperate from the pitas until you are ready to eat. I know that is a no brainer...just sayin'.

Half Hearted Valentine Cookies

2008-11-10T21:44:00.000-08:00

I got this recipe from my roommate Cathy Allred my first year at BYU. They are so good and worth every minute in prep time. My cousin Monica requested the recipe for a baby shower she is hosting soon so I thought I would post it for all to enjoy.

Cookie

3/4 cup sugar
1 cup butter, softened
1 3oz package of cream cheese, softened
1 egg
1 teaspoon peppermint extract
3 cups all-purpose flour

Glaze

1 cup semi-sweet chocolate chips
1/4 cup butter

For cookies,:

In large mixer bowl, combine all cookie ingredients except flour. Beat at medium speed, scraping bowl often, until light and fluffy, Add flour: beat until mixed. Divide dough in halves. Wrap in waxed paper and refrigerate until firm, at least 2 hours.

Heat oven to 375 degrees. roll dough on lightly floured surface to 1/4 inch thickness. Cut out with floured heart shaped cutter. Place 1 inch apart on ungreased cookie sheets. Bake for 7-10 minutes, or until edges are very lightly browned. Remove immediately and cool completely.

For Glaze:

In small saucepan, melt chocolate chips and butter, stirring occasionally over low heat until melted, about 4-6 minutes. Dip half of each heart into chocolate. Refrigerate in waxed paper-lined cookie sheet until firm. Store covered in refrigerator.

Makes about 3 1/2 dozen cookies

Becky's notes: Since I really don't like Valentines day I like to use a circle cookie cutter and dip it in kind of a half moon shape.

Thai Chicken Stir Fry Salad

2008-10-03T21:21:00.000-07:00

This recipe is from Pampered Chef

Dressing (mix):
3/4 cup creamy poppy seed salad dressing
2 garlic cloves
1 1-inch unpeeled fresh ginger root, grated and juiced or put through a garlic press

Salad(mix):
1 package 6 ounces baby spinach leaves
1 package 12 ounces broccoli slaw mix
1 medium cucumber, scored, seeded and sliced
1 small red bell pepper, sliced into thin strips

Chicken Mixture:

Spray pan with non-stick cooking spray and warm on medium high heat. Add 1/4 of the dressing and 1 pound boneless, skinless chicken breasts (flattened and cut into 1/2 inch cubes), let sit for 2 minutes, stir fry for 2 more minutes.

Add:
1/4 cup snipped fresh basil leaves
1/2 cup peanuts, chopped

Mix with salad and add the rest of the dressing.

Serve warm.

Pork Barbacoa

2008-10-03T21:01:00.000-07:00

I have gone to a scrapbook retreat every fall for the past few years. We have a great time scrap booking, chatting and eating. One of my favorite meals is the "Cafe Rio" night. This shredded pork is amazing. Thanks to Melanie for sharing the recipe.

2 1/2- 3 1/2 pounds pork loin roast
1/2 cup dark brown sugar
1/2 cup Worcestershire sauce
1/2 teaspoon dried oregano
1/2 teaspoon powdered ginger
1 teaspoon salt
1 teaspoon dry chili powder
1 tsp garlic powder
2 tablespoons dried minced onion

Cook all of the ingredients in a crock pot for approximately 4 hours on high. When done shred the pork. Combine:

1 can red enchilada sauce
1/2 cup dark brown sugar

Pour this mixture over the shredded pork.

Enjoy!

Becky's Notes: The creamy tomatillo recipe is wonderful with this. I love the salad, but I am sure it is great in a burrito as well.

Crock Pot Cream Cheese Chicken

2008-10-03T20:51:00.000-07:00

Right up front I am going to tell you that is not low cal but it is soo good. This recipe is from my friend Katie. We put together a ward recipe book a few years ago and this was one of the recipes she submitted. Katie is a great cook so I know anything with her name on it has to be good.

1 envelope Italian dressing mix
1 stick butter or margarine (1/2 cup)
6 boneless, skinless chicken breasts
1 can cream of chicken soup
8 ounces of cream cheese

Turn crock pot on high. Place butter in crock pot. When butter has melted, add dressing mix. Cut chicken breasts into 1 inch strips. Place in crock pot and stir to coat with butter mixture. Cover and cook on high for 2 hours. Remove chicken to a plate to cool. Add can of cream of chicken soup and cream cheese. Stir to melt and mix well until smooth and creamy. Put chicken back in. Heat thoroughly. Serve over rice, mashed potatoes or hot buttered noodles.

Santa Fe Cheese Soup

2008-10-03T08:54:00.000-07:00

I just made this recipe for a work pot luck last week and everyone was raving about it so I thought I would pass it along.

1 can (15 1/2 ounces) whole kernel corn, drained
1 can (15 ounces) pinto beans, rinsed and drained
1 can ( 14 1/2 ounces) chicken broth
1 can ( 10 ounces) diced tomatoes and green chilies, undrained
1 can (10 ounces) premium chunk white chicken, drained
1 can (4 1/2 ounces) chopped green chilies
1 pound process cheese (Velveeta), cubed

Crushed tortilla chips, optional

In a 3-qt saucepan, combine the first seven ingredients. Cook and stir until cheese is melted. Garnish with tortilla chips of desired.

6-8 servings (2 Quarts)

It is really that simple!

Island Treasure Cookies

2008-09-28T16:49:00.000-07:00

The first time I went to Hawaii was in 1986. My grandparents were living in Laie at the time so my family went over to visit for Christmas. It was a wonderful trip. One of the many things I brought back was macadamia nuts. My roommate and I searched for a recipe that we could use some of them in. We found this cookie recipe somewhere and they were amazing. I now make these for our family Luau every year.

1 1/2 cup + 2 Tablespoons flour
3/4 teaspoon baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda

3/4 cup + 2 Tablespoons butter
3/4 cup packed brown sugar
1/3 cup sugar
3/4 teaspoon vanilla
1 egg
3/4 cup toasted coconut
3/4 cup chopped macadamia nuts
10 oz milk chocolate chips

Preheat oven to 375 degrees

Combine flour, baking powder, salt and baking soda. Mix well. Mix butter brown sugar, sugar, vanilla and egg in separate bowl until blended. Add dry ingredients as well as coconut, nuts and chocolate chips.

Bake for 10-12 minutes. Let stand for 2 minutes

Creamy Tomatillo Dressing

2008-09-28T11:29:00.000-07:00

This is very similar to the dressing on Cafe Rio salads.

Place the following in a blender:

3 fresh tomatillos, cut into quarters
juice of 1/2 a lime
1/2 cup of buttermilk (dry buttermilk mix is OK)
1/2 cup mayonnaise
1/2 cup sour cream
1 package dry Ranch Buttermilk Dressing mix
1 cup fresh cilantro (about one bunch)
6 stalks (1/2 bunch) green onions with ends
2 cloves crushed garlic
4 teaspoons sugar
5 cross section slices of jalapeno pepper

Combine well in blender and refrigerate one hour. A bit of salt and cayenne pepper have been omitted, so if you would like it more spicy you can add those.

Italian Herb Chicken Soup

2008-09-27T13:48:00.001-07:00

I got this recipe from my cousin Melissa. They had a family gathering at their house and her mother-in-law made this for the event. Well all loved it. I hope you enjoy it as much as we do

This is one of those recipes where there really aren't any measurements given. You just add as much or as little as you like.

Chicken
Celery
Potatoes
carrots
onion
1-2 teaspoons Italian seasoning
salt
pepper
1-2 cans cream of chicken soup

Cook several breasts of chicken in water. Remove chicken from broth and let cool. Once chicken is cooled dice. Chop up vegetables and add to chicken broth. Cook until almost tender, they will continue to cook as more ingredients are added. Add 1-2 teaspoons Italian seasoning, salt and pepper to taste. Add diced chicken and 1-2 cans of cream of chicken soup. Simmer until blended.

Chocolate Dessert Fondue

2008-09-27T13:27:00.000-07:00

My parents and I would have little fondue parties when I was young. I loved sitting around the table eating and talking with them.

1 teaspoon butter or margarine
1 cup miniature marshmallows
1/3 cup whipping cream
6 ounces chocolate candy with almonds
2 Tablespoon milk

Break candy into pieces. Rub crock pot wall with butter. Place candy, marshmallows and milk in crock pot. Cover and heat, stirring every 15 minutes, until melted and smooth. Gradually add whipping cream. Cover and continue heating for 30 minutes. Serve with bite-size pieces of pound cake, marshmallows or fruit.

Barbecue Rub

2008-09-27T13:09:00.000-07:00

Our family will find any reason to party whether it is the annual summer luau, thanksgiving pie and karaoke or even the Memorial day grill off. This rub was my entry one year for the grill off.

1 Tablespoon mild chili powder
2 teaspoons salt
2 teaspoons light brown sugar
1 teaspoon pepper
1/2 teaspoon garlic powder
1/4 teaspoon red pepper

Combine all ingredients. Rub desired amount onto meat. Grill until desired doneness.

Makes 3 Tablespoons.

Becky's Notes: this can be spicy so you might want to try it out light to start with.

Bacon Wrapped Little Smokies

2008-09-27T12:50:00.000-07:00

My friend Susan hosts the greatest parties. A few years ago she had a New Years Eve eve party where one of the many food items that she served that evening was bacon wrapped little smokies. They were amazing so I came home and searched for a recipe. I have made these for a few family gatherings since and they have been a huge hit. This recipe was inspired from Susan's party. Let the party begin!

Ingredients:
1 pound bacon
1 16 ounce package little smokies
1 Cup (or to taste) brown sugar

Directions:

Preheat oven to 350 degrees

Cut bacon into thirds and wrap each strip around a little sausage. Secure bacon to sausage with toothpick. Arrange in a single layer on baking sheet and sprinkle with half the brown sugar. Turn sausages to other side after 15 minutes. Sprinkle with other half of brown sugar. Bake until bacon is crisp and the brown sugar is melted.

Serve Warm

Becky's Notes: I do these on a cookie sheet with sides and I line the pan with aluminum foil to help with the clean up. I also put a thin layer of brown sugar on the bottom of the pan before I put the wrapped sausages down. I put them in a little crock pot to keep them warm for serving.

Cheese Ball

2008-09-27T12:41:00.000-07:00

Every Christmas Eve growing up we would have a cheese ball, beef stick and crackers. I still get them every year, I'm a big fan of tradition.

I got this recipe from one of the ladies I worked with in Central Processing at UVRMC.

2 packages 8 ounce cream cheese
1/2 jar cheese whiz
1 teaspoon garlic powder
1/2 teaspoon onion powder
1 Tablespoon Worcestershire sauce

Mix until creamy

ADD:

2 Cups mild cheddar cheese

Roll in cracker crumbs or walnuts

put in fridge

Becky's Notes: This recipe makes two cheese balls. It might be kind of messy but the best way to mix this is with your hands, unless you have a heavy duty mixer.

As a side note, I recently saw an idea in a Paula Deen magazine where she made mini cheese balls. I haven't done this yet but I think it is genius. Everyone could get their own personal sized serving.

Poppy Seed Dressing

2008-09-26T20:32:00.000-07:00

This is my aunt Cheryl's recipe for fabulous poppy seed dressing.

1 Cup Best Foods mayonnaise

1/4 Cup sugar

2 Tablespoons apple cider vinegar

1-2 Tablespoons poppy seeds

Mix well and store in Fridge

It is that easy!

Olive Garden Alfredo Sauce

2008-09-26T19:43:00.000-07:00

I have no idea if this is really Olive Garden's recipe or not so don't sue me for giving away a restaurant secret if it is. We had an enrichment activity on cooking one night and this was one of the recipes we got that night. Kristy taught the class, she is such a great cook that I knew if it was a recipe of hers it was a good one. If you are looking for a fat free recipe stop reading right here.

8 ounce cream cheese
6 tablespoons Parmesan cheese
1/2 Cup butter
1/2 Cup milk
dash of garlic powder

In a large saucepan, melt the cream cheese, Parmesan cheese, butter, milk, and a dash of garlic powder. Cook over low heat stirring frequently with a wire wisk until smooth. Do not let boil.

Meal ideas:

Serve with cooked fettuccine and chicken for a main dish
Serve with bread sticks
Serve as a dip for meatballs

Tips: This sauce is fantastic freshly made. If you plan to only eat part if it and save some for later, do not mix it with the pasta. Reheat the sauce over medium-low heat stirring frequently. If will try to separate while re-heating but stirring mixes it nice and creamy again. If you reheat coated pasta, it will seem slimy and greasy and not worth the effort.

Margarine is OK to substitute, nut butter is creamier and re-heats better.

Oatmeal Spice Cookies

2008-09-26T18:39:00.000-07:00

A few years ago one of the girls I worked with at Utah Valley gave us all a jar of cookie mix for Christmas. I made the cookies and they were awesome. I made them again last weekend, they were just a good as I remember.

Ingredients:
3/4 Cup brown sugar
1/2 Cup sugar
3/4 Cup raisins
2 Cups oats
1 Cup flour, 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, 1 teaspoon baking soda, 1/2 teaspoon salt (mix together)

Empty into a mixing bowl

ADD

1 1/2 sticks margarine (softened)
1 egg slightly beaten
1 teaspoon vanilla

Mix well

Bake at 350 degrees for 11-13 minutes

Becky's notes: As mentioned above these make great gifts. We received them in a glass jar with the dry ingredients layered. The lid had a cute piece of fabric on it and with the wet ingredient list and baking instructions attached to it. It was the gift that keeps on giving....thanks Darise.

Soft Zucchini Bread

2008-09-26T18:17:00.000-07:00

I am not the biggest fan of squash in general but I love zucchini bread. This recipe is from a book my parents gave me when I was leaving for college called Where's Mom Now That I Need Her. I found this recipe one day when my dad gave my roommates and I a zucchini the size of a baseball bat. I have used it ever since.

3 eggs
1 Cup cooking oil
2 Cups granulated sugar
2 Cups grated zucchini squash
1 teaspoon vanilla
3 Cups flour
1 teaspoon salt
3 teaspoons cinnamon
1/4 teaspoon baking powder
1 teaspoon baking soda
1 Cup chopped nuts

Combine eggs, oil, and sugar until well blended. Stir in zucchini and vanilla. Sift together flour, salt, cinnamon, baking powder, baking soda; stir into zucchini mixture. Stir in chopped nuts. Bake in well-greased loaf pan at 350 degrees for 1 hour. Test with toothpick to make sure center is done.

Becky's Notes: I personally don't add the nuts, but the bread is great so I am sure for those people who like nuts it is just as good.