Memories

I was thinking the other day about how much I love to cook. When did that love begin? Then I remembered how my mom would teach me how to bake. Each Sunday we would make a dessert. It was always something wonderful and yummy. Desserts during the week didn't really happen, that was special, saved for Sunday. I pulled out my very first cookbook. Here it is...

It's falling apart but I love to look through it and remember the fun recipes I tried. I was 10 years old when it was given to me as a gift, probably my birthday or something. When I was 11, my parents divorced. My new stepfather went into my precious cookbook and changed my last name to his. This is his actual handwriting. This did not sit well with me as you can imagine. When I look at it, the memories it conjures up are still so vivid. But, I'm so grateful that I have kept this wonderful memento from my childhood.

Amazing Lemon Bars

The pictures say it all, these are so delicious. I got the recipe a few years ago in the Standard Examiner. Recipe to follow later today.

Chocolate Cherry Cupcakes

I've been on a gourmet cupcake bake-fest lately. Some have turned out, others have not. So far, my favorites have been these amazing chocolate infused cupcakes laced with cherry flavoring. Soooo yummy. At least that's what my family and some of my co workers at Macey's said. The guys in the meat department think I walk on water now :)
Try them out

Chocolate Cherry Cupcakes

2 c. flour
1 1/2 tsp baking soda
1 c. sugar
1 c. water
1/2 c. cocoa
1/4 tsp. salt
3/4 c. mayonnaise
1 tsp. cherry extract

Mix together and pour into cupcake papers. Bake at 35 degrees for about 15-20 minutes or until toothpick inserted comes out clean. Frost with follow frosting:

Buttercream Chocolate Cherry Frosting

1 cube butter, softened
1 lb. powdered sugar
approx. 1/4 c. milk
1/2 tsp. cherry extract
1/2 c. cocoa

Mix with mixer until smooth and creamy. Add more milk or powdered sugar to get the desired consistency. Pipe frosting on in a coil pattern on the cupcakes and top with marishino cherry!

Peach Cobbler Time!

Oh my holy goodness! It's peach time in Utah. Is there nothing better than a sun warmed peach picked off the tree, washed then eaten whole as the sweet juices drip down your hand, then your arm until it falls off at your elbow! And yes, I know you can get peaches at other times of the year, but seriously, it just isn't the same.


So, in honor of peach days, I decided it was time to make my families all time favorite Peach Cobbler! And since they are always calling me for the recipe, here it is for all to enjoy! I believe it was my grandmother's, if not, at least I'm pretty sure I got it from my mom!
Enjoy
Essie's Peach Cobbler

1/4 c. plus 2 Tbsp Butter
2 c. sugar, divided
3/4 c all purpose flour
2 tsp baking powder
dash of salt
3/4 c milk
2 c sliced peaches

Heat oven to 350 degrees. Melt butter in 2 quart dish in oven. Combine 1 c sugar, flour, baking powder and salt. Add milk and stir until mixed. Pour batter over butter in baking dish but DO NOT STIR. Combine peaches and remaining 1 c of sugar. Spoon over the batter but DO NOT STIR. Bake at 350 degrees for 1 hour.
If canned peaches are used, do not drain, use 1/2 c sugar in peaches and 1/2 c sugar in batter.

Slacker!

Sooooooo.....obviously, I've been too busy to post recipes to my blog. Got a new job as the Florist Supervisor at Macey's and it's been a really busy summer. So, just hang in there with me. I have a bunch of recipes I want to post just as soon as things settle down!

General Conference Breakfast!

So this weekend was General Conference and traditionally I cook a nice big, yummy breakfast for all of us. I usually do cinnamon rolls, eggs, bacon, juice etc...but, this time I decided I wanted to try something different. So, I went online and found some amazing recipes. They were all a huge hit and may become new family favorites! Enjoy

Granola (this recipe is soooo wonderful)

4 1/2 c old fashioned rolled oats
1 c whole raw almonds
1 c raw sunflower seeds
1 c raw pumpkin seeds
1/2 tbsp. wheat germ (opt)
1 1/2 tsp cinnamon
1 tsp salt
3/4 c apple sauce
2 Tbsp canola
1/4 c honey
1/3 c karo
3/4 c light brown sugar
1-2 c dried fruits (I used craisins)

Preheat oven to 325 degrees and place the oven racks in the upper and lower thirds of the oven. Butter or spray with a non stick vegetable spray, two baking sheets.
In a large bowl combine the rolled oats, nuts, seeds, wheat germ, ground cinnamon and salt.
in another bowl, stir together the apple sauce, oil, honey, karo, and brown sugar. Pour this mixture over the dry ingredients and toss together making sure all the dry ingredients are coated with the liquid. Divide the granola evenly between the baking sheets and bake for about 35-40 minutes or until golden brown, stirring occasionally so the mixture browns evenly. The browner the granola gets without burning, the crunchier the granola will be. Remove from oven and place on a wire rack to cool. You will notice that the granola may still be sticky when it is removed from the oven but it will become crisp and dry as it cools. Make sure to break up any large clumps of granola while the mixture is still warm. Once it has completely cooled, add the dried fruit and store in an airtight container or plastic bag in the refrigerator, it will keep for several weeks. Serve plain or with milk, yogurt or fresh fruit.
P.S. I added in cashews, coconut and pecans as well and it was to die for.

Buttermilk Berry Muffins

2 1/2 c all purpose flour
3/4 c granulated sugar
2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
zest of one orange
1 large egg, lightly beaten
3/4 c buttermilk
2/3 c canola oil
1 tsp vanilla extract
2 c fresh or frozen berries (I used Gib Wallaces frozen raspberries he gave us for Christmas)

Preheat oven to 375 degrees. Position rack in center of oven. Butter or spray with a non stick cooking spray 12 muffin cup pan.

In a large measuring cup or bowl whisk together the egg, buttermilk, oil and vanilla.
In another large bowl combine the flour, sugar, baking powder, baking soda, salt and orange zest. Gently fold in the berries. With a rubber spatula fold the wet ingredients into the dry ingredients and stir only until the ingredients are combined. Do not over mix the batter or tough muffins will result.
Fill each muffin cup almost full of batter. Bake about 20 minutes or until a toothpick inserted in the middle comes out clean. Transfer to wire rack and let cool about 5 minutes. Dust with powdered sugar and serve!






Sausage Casserole

1 lb ground sausage
3 c shredded potatoes, drained and pressed
1/4 c butter, melted
12 ozs mild cheddar cheese, shredded
1/2 c onion, shredded
1 (16 oz) container small curd cottage cheese
6 jumbo eggs

Preheat oven to 375 degrees. Lightly grease a 9X13 inch square baking pan. Place sausage in a large deep skillet. Cook over medium high heat until evenly browned. Drain, crumble and set aside.
In the prepared baking dish, stir together the shredded potatoes and butter. Line the bottom and sides of the baking dish with the mixture. In a bowl, mix the sausage, cheddar cheese, onion, cottage cheese, and eggs. pour over the potato mixture.
Bake 1 hour in the preheated oven, or until a toothpick inserted into center comes out clean. let cool for 5 minutes before serving.

Pumpkin Oatmeal Muffins

Oh my goodness, I made THE best muffins this morning to take to work for a meeting. Here they are and you may want to double the recipe because they will be gone quickly!

2 c. pumpkin
1 c brown sugar
1/2 c canola or vegetable oil
1/2 c water
4 eggs
2 c flour
1 c oatmeal
4 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1 tsp nutmeg
1/2 tsp ginger
1/4 tsp cloves

Mix everything together and pour into muffin pan. Bake at 375 for 18-20 minutes

TIp: I added semi sweet chocolate chips, white chocolate chips, pecans and toasted coconut and oh man, were they good!!!!!

Fondue!

There is nothing like fondue, especially chocolate. yummmmm...So, today I'm posting several recipes for fondue. I love that anytime you make fondue it's an instant party and I love parties! I think we should have a fondue party with the Coats while we're in Virginia, what do you all think?!

Classic Swiss Cheese Fondue
1 garlic clove, cut in half
2 cups sparkling white grape juice
1 pound Emmenthaler/ Gruyere mix, finely cut or grated

3 tablespoons cornstarch

3 tablespoons grapejuice or water
Salt
Black pepper
Pinch of nutmeg
2 loaves crusty French or Italian bread (baguettes)

Rub an earthenware casserole, chafing dish or fondue pot with cut garlic. Pour in grape juice and bring to a simmer over low heat. DO NOT BOIL. Gradually stir in cheese bits (grated cheese tends to lump). When melted, stir in cornstarch that has been dissolved in grape juice or water. Add salt, pepper and nutmeg; stir and bring to a simmer. Keep cheese bubbling lightly over LOW heat or it will toughen. If it separates, add 1/2 teaspoon of cornstarch dissolved in a little juice, then warm slightly.

Serve with bread cubes that guests can spear on fondue forks, then dip into the cheese mixture.



Swiss Fondue
1 pound Swiss cheese, shredded
3 tablespoons cornstarch
1/2 teaspoon salt
1/4 teaspoon white pepper
1/4 teaspoon nutmeg or paprika
2 cups buttermilk
1 clove garlic
1 loaf French or Italian bread,
cut into chunks with crust on

Mix cheese with cornstarch, salt, pepper and nutmeg. In a chafing dish, heat buttermilk with garlic clove over low heat. When hot, remove garlic and add cheese. Stir constantly until cheese is melted.

Serve from chafing dish. Each person serves himself from the common dish, dipping chunks of bread speared on long forks into cheese sauce.



The Melting Pot Italian Cheese Fondue
Source: The Melting Pot - Scottsdale and Ahwatukee, Arizona

4 to 6 ounces sparkling white grape juice

1 teaspoon minced garlic
Approximately 2 cup cheese (mixture of Gruyere,
Emmenthaler Swiss - add 1 teaspoon flour to mixture)
1 teaspoon marinara sauce
1 heaping teaspoon Romano and Parmesan cheeses
1 teaspoon basil pesto
3 cups bread cubes - Italian, rye, focaccia
1 cup chopped vegetables (cauliflower,
celery, broccoli, carrots)

Heat juice on high until it steams. Add garlic; stir with fork. Slowly add Gruyere mix, whipping continuously with fork. Continue until "warm honey" consistency is achieved. Stir in Parmesan mixture. Add marinara sauce and pesto; stir with fork until uniform in consistency. Dip chopped vegetables into fondue.

Fondue Recipes



Cool N' Creamy Chocolate Fondue



3.4 cup semi sweet chocolate chips

1 (8oz) container frozen whipped topping

1/2 tsp. cinnamon

1/2 tsp. vanilla



Place chocolate chips and half of the whipped topping in a microwave safe bowl on high for 1 minute or until the chocolate chips are melted (stirring every 20 seconds). Fold in remaining whipped topping, cinnamon and vanilla.
Mix until smooth. Cover and refrigerate for 30 minutes.







Fluffy Fruit Dip



16 oz. any flavor yogurt (I like Strawberry)

1 8oz. container frozen whipped topping



Mix together and serve with fresh fruit.





Elegant Cheese Fondue



1 can (10 ¾ ounces) condensed cheddar cheese soup

1 cup shredded Swiss or cheddar cheese

¼ cup apple juice

1 small garlic clove

1/8 tsp. Tabasco sauce



Combine soup, cheese, apple juice, garlic and hot pepper sauce in a microwave safe bowl. Microwave on high 3-4 minutes or until cheese is melted and mixture is smooth after each minute. Serve with assorted dippers.



Hershey Bar Fondue



1 (1/2 lb.) Milk Chocolate Hershey Bar (with or without nuts- your choice)

1/3 cup light cream or evaporated milk

Angel Food Cake Cubes or Fruit Pieces



Break Chocolate Bar into pieces. Place chocolate in fondue pot or in top of double broiler. Add cream or evaporated milk. Stir over low heat until chocolate is melted. Serve warm.









Chocolate Fondue



2 cubes margarine

1 pkg (12 oz) semi sweet chocolate chips

4 cups powdered sugar

2 (12 oz) cans canned milk

1 tsp. vanilla



Melt margarine and chocolate chips in saucepan over medium heat. Add powdered sugar and milk. Boil for 6 to 7 minutes. Add vanilla. Serve warm with assorted dippers.







Fruit Dip



1 (80z) pkg. cream cheese, softened

1 (7oz) jar marshmallow cream

½ tsp. vanilla



Mix all together. Serve with fruit





Cheese Fondue



1 ¾ c. chicken broth

pinch of Garlic salt

Flour and water mixture

2 c. grated Swiss cheese

2 c. grated jack cheese

bread cubes



Bring broth and garlic salt to a boil. Thicken with flour and water mixture. Add cheeses gradually. Stir until melted. Serve with bread cubes.



Pumpkin Dip



4 c. powdered sugar

1 large can pumpkin

2 (8oz) packages cream cheese

2 tsp. cinnamon

1 tsp. ginger



Soften cream cheese. Mix all together until smooth.




Butterscotch-Chocolate Fondue
1 (14 ounce) can sweetened condensed milk
1 (7 or 9 ounce) jar Marshmallow Crème
1 (6 ounce) package butterscotch pieces
4 (1 ounce) squares unsweetened chocolate
1/2 cup flaked coconut
1/2 cup milk
1 teaspoon vanilla extract
Angel cake cubes or fruit pieces

In saucepan combine sweetened condensed milk, Marshmallow Crème, butterscotch pieces, unsweetened chocolate, flaked coconut, milk and vanilla extract. Heat through over low heat to melt chocolate and butterscotch; stir thoroughly. Pour into fondue pot; place over fondue burner. (If mixture becomes too thick, stir in a little additional milk.)

To serve, spear cubes of angel cake or fruit pieces on fondue fork and dip into fondue.

Cloud Nine Fondue
1 (14 ounce) can sweetened condensed milk
1 (10 ounce) jar Marshmallow Creme
1/2 cup milk
1 teaspoon vanilla or almond extract
1 (12 ounce) package semisweet chocolate chips

Combine all ingredients in a heavy saucepan. Cook slowly until well blended and creamy.

Makes about 4 cups of fondue.

Serve in a chafing dish over hot water.

Suggested dippers: pineapple chunks, orange slices, banana slices, apple slices, marshmallows, chunks of angel food cake.

S'Mores Fondue
1 1/2 cups milk
1 (12 ounce) bag semisweet chocolate chips
1 1/2 cups Marshmallow Crème
1 cup graham cracker crumbs
3 red apples, sliced
3 green apples, sliced

Heat milk in medium saucepan until just simmering. Remove from heat. Add chips; let stand 1 minute. Stir until melted. Whisk in Marshmallow Crème.

Pour into fondue pot to keep warm. Place graham cracker crumbs in serving bowl. Dip apple slices into warm chocolate mixture; dip into graham cracker crumbs.

Peanut Butter Fondue
2 cups peanut butter
1 (5 1/3 ounce) can evaporated milk
1 cup light brown sugar
1/4 cup margarine
1/8 teaspoon salt
Apple wedges
Marshmallows
Graham cracker pieces
Sliced bananas
Cherries
Seedless grapes

Mix first 5 ingredients well in heavy saucepan. Cook over low heat until well blended and hot. Pour into fondue pot. Use remaining ingredients to dip.



Turtles Fondue
12 chocolate Turtles
1/4 cup whipping cream
1/4 teaspoon cinnamon
Shortbread fingers
Strawberries
Mandarin oranges
Kiwifruit

Coarsely chop the Turtles. Place in a microwaveable bowl. Add whipping cream and cinnamon. Microwave at MEDIUM HIGH (70% power) for about 1 1/2 minutes or until Turtles are nearly melted, stirring after 1 minute. Stir until Turtles are completely melted.

Serve warm with shortbread fingers, whole strawberries, mandarin orange segments, kiwifruit wedges and slices for dipping.




Toffee Fondue
1/2 cup butter
2 cups dark brown sugar
1 cup white corn syrup
2 tablespoons water
1 (14 ounce) can sweetened condensed milk
1 teaspoon vanilla extract

Melt the butter in a bowl over a pan of hot water, and add all the other
ingredients except the vanilla extract. Stir until thick, then add the
vanilla extract. Place in a fondue pot to keep warm, and serve with pieces
of apples and pears to dip.



Caramel Apple Fondue
Sliced apples
Chopped peanuts
2 pounds caramels
8 ounces cream cheese
1 teaspoon vanilla extract

Unwrap caramels and melt in microwave. When melted, add sliced cream cheese.
Cook for 1 minute in microwave. Stir until cream cheese is melted. Add
vanilla extract; stir. Pour caramel into fondue pot. Dip sliced apples in
caramel, then into chopped peanuts.

Fudgy Brownie Pie

Mmmmmm....This one sounds so amazing! Wendy sent this one in. I'm gonna make it soon!

Fudgy Brownie Pie 8 tablespoons butter 2 (1-ounce) squares unsweetened chocolate 2 large eggs 1 cup granulated sugar 2 tablespoons self-rising flour 1 teaspoon vanilla extract 1/2 cup chopped pecans 1 box of Kebbler Graham Cracker Crumbs Vanilla Ice Cream Prepare the Graham Cracker crust in a pie pan Combine butter and chocolate in the top of a double broiler set over low heat. Melt over simmering water, stirring frequently, until blended. Remove from heat. Cool slightly. Preheat the oven to 350. Whisk eggs in a small bowl until blended. Add the eggs, granulated sugar, flour, vanilla extract and pecans in order listed to chocolate mixture, mixing well after each addition. Spoon into unbaked pie shell. Bake until set, about 25 mins. The pie will set more while cooling. Cool on a wire rack. Serve with the Vanilla Ice Cream. A little variety... spread the pie with whipped cream, sprinkle with chopped pecans and drizzle with caramel ice cream topping. YUM!!!

Slacker Mom

I've been such a slacker about writing on the blog and posting new recipes. So...I'm going to put a few on here today. Life just gets too busy sometimes.

Fudge Jumbles

1 c brown sugar
1 c sugar
1 c butter
2 eggs
2 c flour
1 tsp baking soda
3 c oatmeal

Topping:
1 pkg chocolate chips
1 can sweetened condensed milk
1/2 c butter
1 tsp. vanilla

Cream together sugars, butter and eggs. Add flour, soda and oatmeal. Press 2/3 of mixture into buttered pan. Over low heat melt topping ingredients together. Pour over mixture in pan. Add remaining 1/3 oatmeal mixture by spoonfuls. Bake at 350 for 30 minutes.


Chicken Noodle Soup

3 qts. water
8 cubes bouillon
12 oz pkg wide egg noodles
2 cans cream of chicken soup
3 cups cooked chicken or turkey
1 c sour cream

Cook noodles with bouillon until tender, add soup and chicken, heat through. Remove from heat. Stir in sour cream and serve. Serves 10-12 and is super yummy!!



Butter Rolls

(this one is for Jared, he loves these!)

1 c melted butter
2 pkg yeast
2 c lukewarm water
1 c sugar
6 beaten eggs
1 1/2 tsp salt
about 9 c flour

Mix yeast with 2 Tbsp. sugar and water until dissolved and spongy. Add melted butter, sugar and eggs. Mix well. Stir flour and salt then add. Mix well, let rise 2 hours. Stir down and put in refrigerator or roll out. Use 1/4 of the dough at a time and roll in a circle. Cut like apple into 12 pieces. Roll wide end to point. Place on buttered cookie sheet and let rise. Bake at 400 for 10 minutes. Make 4 dz. large rolls.


Pumpkin Chocolate Chip Cookies

1 c canned pumpkin
1 c sugar
1/2 c vegetable oil
1 egg
2 c flour
2 tsp baking powder
1/2 tsp salt
1 tsp baking soda
1 tsp milk
1 Tbsp. vanilla
2 c chocolate chips
2 tsp. cinnamon

Mix all together and drop by tablespoons full on cookie sheet. Bake at 350 for about 10 minutes.

HAPPY BIRTHDAY MATT!

In honor of Matt's birthday tomorrow (Sunday), I'm posting three recipes. The first one is Orange Chip Scones and they are amazing! I have some baking right now and the house smells soooo good. The other two are recipes from my new friend Lilliana from Mexico. She came in the store the other day and we swapped recipes. Enjoy and Happy Birthday Matt, we love you!

Orange Chip Scones (but more like cookies)
4 c flour
1 c sugar
4 tsp baking soda
1 c mini chocolate chips
1 Tbsp grated orange peel
1 c butter cut into pieces and softened
1 c buttermilk
3 eggs
1 tsp orange extract
1 Tbsp milk

Combine flour, sugar, baking powder, baking soday and salt. Add chocolate chips and orange peel; mex well. Cut in butter with pastry blender until mixture resembles course crumbs. Combine butter milk, 2 eggs, and orange extract in small bowl. Pour buttermilk mixture into flour mixture; mix just until a sticky dough is formed. Do not overmix. Drop by 1/4 cupfuls onto prepared baking sheets. Combine remaining egg and milk in small bowl. Brush egg mixture over top of dough. Bake for 18-22 minutes or until toothpick inserted comes out clean. Cool. Drizzle with icing: 2 c powdered sugar, 1/4 c orange jui8ce, 1 Tbsp grated orange peel, 1 tsp orange extract. Mix until smooth and drizzle over top of cooled scones!

Pico de Gallo

10 tomatoes
1 can corn (drained)
1 can black beans
1 bunch cilantro, chopped
1 med onion chopped
juice of 2-3 limes

Chop up the tomatoes, cilantro and onion. Stir all ingredients together and serve with tortilla chips.

Guacamole

5 avocados, smashed
1/2 bunch cilantro, chopped
4 tomatoes, chopped
1/2 onion, chopped
juice of 1 lime
dash of oregano, salt and pepper

Mix together and eat with tortilla chips.

Two recipes from mom

Mom has been sending my recipes so I'm going to post two of them here today.

FRIED GREEN TOMATOES

1 Tbsp brown sugar

1 C. flour

4-6 med green tomatoes, sliced ½ inch thick

1 egg beaten

¼ C milk

1 C seasoned dry bread crumbs

3 Tbsp butter

1 Tbsp cooking oil

Combine sugar & flour. Place on a shallow plate. Dip both sides of each tomato slice into the mixture. Combine egg & milk & dip each tomato slice in liquid; then dip in bread crumbs. In a skillet heat butter & oil and fry until brown but firm.

SWEET & SOUR CHICKEN

Cut chicken breasts into bite sized pieces. Sprinkle with garlic salt. Dip into cornstarch then into beaten egg. Fry until golden brown. Drain well on paper towels. Place on cookie sheet. Pour sauce over chicken. Bake 350 for 1 hour. Turn occasionally.

SAUCE

¾ c sugar

½ c white vinegar

4 Tbsp catsup

¼ C chicken stock

1 Tbsp soy sauce

Dash salt

Heat in sauce pan until sugar is dissolved

Southwestern Eggrolls

Well, here they are...the best superbowl appetizers you'll ever make or eat!

Chili's Southwestern Eggrolls

Posted by: Wildhare 09-08-99 4:49 PM

Top Secret Recipes version of Chili's Southwestern Eggrolls

1 chicken breast fillet
1 tablespoon vegetable oil
2 tablespoons minced red bell pepper
2 tablespoons minced green onion
1/3 cup frozen corn
1/4 cup canned black beans, rinsed and drained
2 tablespoons frozen spinach, thawed and drained
2 tablespoons diced, canned jalapeno peppers
1/2 tablespoon minced fresh parsley
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/4 teaspoon salt
dash cayenne pepper
3/4 cup shredded Monterey Jack cheese
five 7-inch flour tortillas


Avocado-Ranch Dipping Sauce:
1/4 cup smashed, fresh avocado (about half of an avocado)
1/4 cup mayonnaise
1/4 cup sour cream
1 tablespoon buttermilk
1 1/2 teaspoons white vinegar
1/8 teaspoon salt
1/8 teaspoon dried parsley
1/8 teaspoon onion powder
dash dried dill weed
dash garlic powder
dash pepper


Garnish:
2 tablespoons chopped tomato
1 tablespoon chopped onion


Preheat barbecue grill to high heat.

Rub chicken breast with some vegetable oil then grill it on barbecue for 4 to 5 minutes per side or until done. Lightly salt and pepper each side of chicken while it cooks. Set chicken aside until it cools down enough to handle.

Preheat 1 tablespoon of vegetable oil in a medium-size skillet over medium-high heat. Add red pepper and onion to pan and sauté for a couple minutes until tender.

Dice cooked chicken into small cubes and add it to pan. Add corn, black beans, spinach, jalapeno peppers, parsley, cumin, chili powder, salt, and cayenne pepper to pan. Cook for another 4 minutes; stir well so that spinach separates and is incorporated into mixture. Remove pan from heat and add cheese; stir until cheese is melted.

Wrap tortillas in a moist cloth and microwave on high temperature for 1 1/2 minutes or until hot.

Spoon approximately one-fifth of mixture into center of a tortilla. Fold in ends and then roll tortilla over mixture. Roll tortilla very tight, then pierce with a toothpick to hold together. Repeat with remaining ingredients until you have five eggrolls.

Arrange eggrolls on a plate, cover plate with plastic wrap and freeze for at least 4 hours or overnight.

While eggrolls freeze prepare avocado-ranch dipping sauce by combining all of ingredients in a small bowl.

Preheat 4-6 cups of oil to 375 degrees.

Deep fry eggrolls in hot oil for 12-15 minutes and remove to paper towels or a rack to drain for about 2 minutes. Slice each eggroll diagonally lengthwise and arrange on a plate around a small bowl of dipping sauce.

Garnish dipping sauce with chopped tomato and onion.

Serves 3-4.

Comment on Recipe

Matt called me tonight and said they had made the Buffalo Chicken Wing Soup recipe and it was wonderful! I can't wait to try that one. I'm too tired tonight to post more recipes but in the morning I'm putting up some that would be good for the superbowl. We had a class at work tonight with chef Philip Cardon and he made some wonderful stuff! Can't wait for Feb. 1 now!!

Olive Garden, Baby!

Oh my goodness, I just ran across a great website! It's part of the Olive Garden website and they share some of the Olive Garden recipes! I'm stoked. I was browsing the site because I want to go there for dinner tonight but wanted to check the menu and prices...I was thinking, "man, I wish I knew how to make some of this stuff, it would be so much more cost effective" when I saw the link for recipes. I'm including it here for you as well. Happy eating!

http://www.olivegarden.com/recipes/featured_recipe/

Kooky Cookies

This is a great cookie recipe. You could even add chocolate chips if you wanted to.

1 c vegetable oil
1 c butter, softened
1 c white sugar
1 c packed brown sugar
1 egg
2 tsp vanilla
3 1/2 c flour
1 tsp baking soda
1 tsp salt
1 c cornflakes
1 c rolled oats
1 c chopped walnuts
1 c unsweetened flaked coconut

Preheat oven to 375 degrees
Beat butter and sugars until fluffy. SLowly add oil and beat until oil is well incorporated. Add egg and vanilla and beat to mix.
In a small bowl, combine flour, soda and salt. Add to butter mixture and stir just until mixed. Combine corn flakes, oatmeal, nuts and coconut and add to cookie mixture; mix just until combined.
Use a cookie scoop to produce consistently sized cookies, but you can drop by rounded teaspoonfuls onto an ungreased cookie sheet, if you don't have a scoop. Bake at 375 for 12 minutes or until lightly browned. You can also form the dough into balls and freeze them to bake at a later time. Yummy!

Sour Cream Chicken Enchilada's and Reneka's Salad

Mom sent me some recipe's today so I'm going to post two of them. I think the salad would go great with the enchiladas! Thanks Mom!

SOUR CREAM CHICKEN ENCHILADAS

2 cans cream chicken soup

3/4 C milk

1-4oz can mild green chilies chopped

1- 16oz container sour cream

1 bunch green scallions

2 tbsp instant chicken boullion granules dissolved in ¼ C hot water

3 chicken breasts cooked

1 Dz tortillas

1 lb grated cheese

Cook in 300 degree oven for 45 min. Add cheese the last 15 min

RENEKA’S SALAD

1 small package baby spinach

1 lb bacon cooked and crumbled

1 pkg sliced mushrooms

1 ½ C grated Swiss cheese

4 or 5 red onion rings

DRESSING

1 TBSP poppy seed

½ C rice vinegar

1 C olive oil

½ c sugar

½ tsp dry mustard

¼ C chopped up red onions

Buffalo Chicken Wing Soup

Oops! I forgot to post yesterday. Sorry, so busy. Today's recipe comes from an online friend of mine and I haven't tried it but it sounds intriguing. I'm thinking it's a good Super Bowl recipe.

Buffalo Chicken Wing Soup

1 small onion, diced
1 stalk celery, diced
1/4 cup (4 Tbs) butter
1/4 cup flour
3/4 cup milk
14 oz. Can chicken broth
2 cups cooked & diced chicken (1 used 3 breast)
4 oz. Velveeta cheese
1/4 to ½ cup Franks Red Hot or Franks Buffalo Wing Sauce
1/4 cup sour cream
Bleu Cheese Crumbles (if desired)

Cook onion and celery in butter until tender, stir in flour. SLOWLY whisk in milk and chicken broth. Add chicken. Add velveeta and stir until melted. Add hot sauce, sour cream and sprinkle with bleu cheese to your taste preference. Cook low, stirring constantly until heated through and bleu cheese is melted. SERVE!

This make enough for about 4 people. It is a big hit and the pot is usually scraped clean.

You may use rotisserie chicken from the grocery store if desired.

Strawberries!

Well, this isn't the background I wanted but it will do for now. Send more recipes everyone! I think when it gets close to a holiday or special occasion, I'll ask for recipes for that theme, for instance, Super Bowl is the beginning of February so the week prior to that, we'll post appetizers for the game. Well, off I go to fix lemon chicken for the kids and I then it's downstairs for the season premier of American Idol and Marshmellow Brownies!

Patience

OK, I am trying to find a cuter template to use for the blog. My favorite free template website is down, so for now, it will just be this plain one.

Gorilla Poop Cookies

Remember these? They are an old family favorite, partly because of the name and mostly because they are filled with peanut butter, chocolate, oatmeal goodness! P.S. I usually double this recipe.

2 c. sugar
1/2 c. cocoa
1/2 c. peanut butter
1/2 c. milk
1/2 c. butter
1 tsp. vanilla
3 c. oatmeal

Mix sugar, cocoa, peanut butter, milk and butter in a saucepan. Bring to a full boil and boil for 1 minute, stirring constantly. Remove from heat, stir in oatmeal and vanilla. Drop spoonfuls onto waxed paper and let cool. Best when eaten with a nice cold glass of milk!

Love ya all!

Coconut and Ginger Chicken Strips

Today's recipe comes from Matt and Holli. I wish they were closer so I could sample some of this goodness from their kitchen!

Matt says:

We made this the other night and it was really good. I thought it would be blog worthy. If you don't like curry you can leave it out. I would recommend leaving the curry out of the chicken or the sauce. Curry in both was a little too much for me. Also I would like to request a recipe to be added to the blog, Josh's avocado salsa that he got from Maria from work. I have been wanting to make that for a while.

Coconut and Ginger Chicken Strips

Ingredients

1/3 Cup sour cream

2 Tbsp. crushed pineapple with juice*

1 Tsp. ground ginger, divided

3/4 Tsp. curry powder, divided (optional)

3/4 Cup flaked coconut

3 Tbsp. plain dry breadcrumbs

1/2 Tsp. ground red pepper or cayenne

1 Pkg. fresh chicken tenders (about 14 oz.)

2 Tbsp. honey

1 Tsp. lemon juice or orange juice

Directions

In small bowl blend sour cream, pineapple, 1/4 teaspoon of the ginger and 1/4 teaspoon of the curry powder, if desired. Cover and refrigerate until serving.

Preheat oven to 400°F. Coat baking sheet with nonstick cooking spray; set aside. In blender or food processor, combine coconut, breadcrumbs, remaining 3/4 teaspoon ginger, 1/2 teaspoon curry (if desired) and cayenne. Pulse to blend. Place in shallow dish; set aside.

Sprinkle chicken tenders with salt, if desired. Cut tenders in half crosswise. Blend honey and lemon juice in separate shallow dish. Coat chicken pieces in honey and then in coconut mixture. Place on baking sheet. Bake 12 to 15 minutes or until chicken is tender and no longer pink (170°F).

Serve chicken with sour cream sauce.

Sweet and Sour Meatballs

Today's recipe comes from Aunt Sandy. She gave it to me on New Years Eve when we were up at Kim's for the night. I've heard of this recipe for a long time but was never able to find one so imagine my excitement when Aunt Sandy gave me this one! Enjoy, I can't wait to try them.

Sauce:
1/4 c evaporated milk
2 Tbsp. worcestershire sauce
12 ozs. grape jelly
1 bottle chili sauce
pepper to taste

Mix well and heat. Can use a crockpot. Add meatballs, stir to coat. Simmer till hot.

Tip: if you buy one bag of meatballs at Costco, you would use 1/2 bag for 1 recipe of this sauce!

Bacon Wrapped Hillshire Farm 'lil Smokies

This is awesome that you did this Deb! I do have one that you can post. Its from Jeff's Mom. She makes these little weenies every Christmas Eve. I finally made them on New Years Eve for our party, here at the house, and boy did they go fast!! So here it is... Bacon Wrapped Hillshire Farm lil Smokies. 1 pkg. Hillshire Farm lil smokies 1 pkg. Bacon 1/2 cup brown sugar Toothpicks Slice bacon in thirds, and wrap the bacon around the weenies, then use the toothpick to hold them together. Line a baking pan with tin foil and spray with pam. Put the smokies in the pan lined up and sprinkle them with brown sugar. Cook at 350 for an hour After they are cooked, I put them in a slow cooker on low heat, to keep them warm. They are soo yummy!! Enjoy! (Rule of thumb, 1 pkg. of bacon is equal to 1 pkg. lil smokies. And 1 batch is NEVER enough! ) :-)

Dried Cranberry Balsamic Chicken Breasts!

This is soooo good. It's easy and did I mention good. It's a Coats favorite ;)


Dried cranberry Balsamic Chicken Breasts


Ingredients
1 Tbsp. flour
1/2 Tsp. dried basil leaves
1/2 Tsp. salt
1/4 Tsp. pepper
4 Boneless, skinless chicken breast halves
3 Tbsp. butter or margarine, divided
1/2 Small onion, halved and sliced
1/3 Cup chicken broth
2 Tbsp. balsamic vinegar
1/2 Cup chopped dried cranberries



Directions:
Combine flour, basil, salt and pepper in large resealable plastic bag; shake to mix well. Add chicken. Seal and shake to coat; set aside.

Melt 2 tablespoons of the butter in large nonstick skillet over medium-high heat. Add chicken breasts. Place onion around edges of chicken. Cook chicken 4 minutes per side to lightly brown; stir onion occasionally.

Pour broth and vinegar around chicken. Add cranberries to pan. Cover; reduce heat and simmer 4 minutes or until meat thermometer registers 170°F. Remove chicken to platter; cover to keep warm.

Increase heat until mixture bubbles; cook 2 to 4 minutes to reduce liquid, stirring occasionally. Reduce heat to low; stir in remaining 1 tablespoon) butter until blended. Serve chicken with sauce, spinach salad and hot crusty bread, if desired.

Taquito Enchiladas

I'm posting three recipes today. The first two are from Matt and Holli and the last one is from Wendy. I hope you're all enjoying these!


matt and i have a recipe that is super easy that we love.... we are both pretty excited about your blog! i'm sure we will have more recipes!

Taquito Enchiladas

Matt and I make this when we need something that is easy to make and requires little prep time.

1 can enchilada sauce (we prefer green enchilada sauce, but red also works)

1 1/2 c cheese

1 box frozen taquitos

Preheat oven to 350 degrees. Place frozen taquitos in a single layer in a greased casserole dish. Pour enchilada sauce over the top and cover with cheese. Bake 20-30 minutes or until taquitos are heated all the way through. Serve with sour cream and VOILA! A delicious dish!

Cherry Chocolate Cake

This recipe is from Holli's friend Spencer. It's easy and tastes great! Enjoy

1 box devils food cake mix
1 can cherry pie filling
1 container cool whip
oil, eggs and water as directed on back of cake mix box

Follow directions on the box for the cake mix, but omit 1/3 of the water (or something close to it). After it is mixed, stir in the can of cherry pie filling. Bake at directed temperature. Cake generally has to bake longer because of the cherries, usually 30-45 minutes depending on cake mix brand and your own oven. Bake until a toothpick inserted in the center comes out clean of batter. Let cool, then frost generously with cool whip. This cake is better if it is refrigerated before serving.

Grandma Behrmann's Coffee Cake

Everyone loves this breakfast delight. The best part about it is that it's so easy to make and sooo delicious! Enjoy

1 1/2 c sugar
3 Tbsp. melted butter (melt 1 cube and save the rest for later in the recipe)
3 beaten eggs
Mix these together and add:
3 tsp. baking powder
3 c flour
1 1/2 c milk
1 tsp. vanilla
Mix until smooth and pour into greased 9X13 inch cake pan. Over the top pour:

3/4 c brown sugar mixed with 2 Tbsp. cinnamon, then pour melted butter over top. Bake at 350 for about 30 minutes or until center is done. Dave like to put butter on it after it's cooked.