Mom's Vegetable Dill Dip

VEGETABLE DIP

1 Cup Sour cream

1 Cup Mayonnaise

4 Tbl. dill weed

1 tsp. Bon Appetite (or you can use equal parts celery salt and onion powder and STILL add the additional 1 tsp onion powder)

1 tsp. Onion powder

· Blend together and let sit for an hour or more (best if made the night before).

Monster Cookies

4 eggs

1 1/2 c brown sugar

1 1/3 c white sugar

1 tsp vanilla

2 2/3 tsp soda

10 tbls margerine

2 C peanut butter

6 c oatmeal

5 1/2 oz choc chips, 5 1/2 oz m&m

ice cream scooper full of dough

350 for 12 min

Sherrie's Enchiladas

for filling:

2 C cream of chicken soup

2 C half and half (or I usually substitute sour cream and milk)

1 C diced onion

garlic salt and pepper to taste

3 C shredded cheese (reserve 1 C for tops of enchiladas)

12 tortillas

Reserve 1/3 of mix to coat bottom of pan and put on top of enchiladas.

Mix in 3 cooked chicken breasts. Fill tortillas with chicken mixture. Place in glass pyrex, top with remaining mixture and cheese. Bake 350 for 35 min.

Chicken and Broccoli Casserole

3-5 chicken breasts- cooked and cubed

2 lbs broccoli

2 can cream of chicken soup

1 C mayo

1 tsp curry

2 Tbls lemon juice

1 tsp salt

Mix all together and bake in oven: 350 for 35 min

Sundried Tomato Dip- Barefoot Contessa

• 1/4 cup sun-dried tomatoes in oil, drained and chopped (8 tomatoes)
• 8 ounces cream cheese, at room temperature
• 1/2 cup sour cream
• 1/2 cup good mayonnaise
• 10 dashes, hot red pepper sauce
• 1 teaspoon kosher salt
• 3/4 teaspoon freshly ground black pepper
• 2 scallions, thinly sliced (white and green parts)

Directions

Puree the tomatoes, cream cheese, sour cream, mayonnaise, red pepper sauce, salt and pepper in a food processor fitted with a metal blade. Add the scallions and pulse twice. Serve at room temperature

Cookie Perfection

Cookie Perfection

makes: 3 dozen
Bake: 375 for 8 min or 350 for 9-10 min
don't grease pans

Cream together:
1 1/2 cups white sugar
3/4 cups brown sugar
1 1/4 cups Crisco
1 1/2 tsp vanilla

Add:

3 Beaten Eggs

Add:
3 Cups + 3 Tbsp flour
1 1/2 tsp baking soda
1 1/2 tsp salt

Add:
12 oz pkg chocolate chips

Green Thai Curry

This was our ward cooking club last month and it was SO good!! Specialty ingredients but really good.

This is a spicy dish, but Ami said you can use more or less of the green curry paste, depending on how spicy you want your meal. She used 2 Tbs for our meal (which still had plenty of zing!), but she usually uses 3 Tbs for her husband.

Thai Green Curry with Chicken

1 lb boneless, skinless chicken thighs
2 fresh lemon grass stalks
1 1/2 Tbs vegetable oil
2-3 Tbs green curry paste
3Tbs finely diced shallots
3 Tbs coarsely chopped garlic
1 tsp finely chopped ginger
2 tsp lime zest
1 Tbs fish sauce
2 tsp sugar
1 tsp salt
8 oz eggplant cut into chunks
1 can coconut milk
3 Tbs water
small handful of fresh cilantro leaves
large handful of basil leaves (Thai)

Cube chicken- 1 inch pieces. Peel lemon grass and chop finely. Heat the wok and add the oil. Add green curry paste and stir fry for 2 minutes. Add the chicken and coat it well.

Green Curry PasteCooking the chicken with the green curry paste

Add lemongrass, shallots, garlic, ginger, lime zest, fish sauce, sugar, and salt. Stir fry for another minute.

The bottle of Fish Sauce

Add eggplant and pour in the coconut milk and water. Turn the heat to low and simmer for 15 minutes or until the chicken is cooked through.

The chopped eggplantThe eggplant and chicken before adding the coconut milkCan of Coconut Milk

Simmering for 15 minutes

Add cilantro and basil leaves; give the mixture a good stir and serve at once. Serve over rice; Ami serves it with jasmine rice, which has a wonderful flavor.

PF Chang's Lettuce Wraps

A Japanese lady in our ward taught these for cooking club and they were just as good as PF Chang's!!

3 T veg oil

2 boneless skinless chicken breasts

1 cup diced water chestnuts

2/3 C diced straw mushrooms

3 T chopped Green onion

1 tsp minced garlic (1clove)

1 C fried maifun rice sticks

4-5 iceburg lettuce cups

bring 2 T oil to high heat in wok or fry pan and cook chicken (4-5 min per side). remove chicken and let cool, but keep oil in pan.

While chicken cooks, chop water chestnuts and mushrooms finely. When chicken is cook, chop finely.

Add remaining 1T oil to pan on high heat, add garlic, green onion, chicken, water chestnuts and mushrooms. Add Stir Fry sauce (see below) and saute for a few min.

Stir Fry Sauce:

2 T soy sauce

2 T dark brown sugar

1/2 tsp rice wine vinegar

Special Sauce (for over lettuce Wraps)

1/4 C sugar

1/2 C water

2 T ketchup

1 T lemon juice

1/8 tsp sesame oil

2 T soy sauce

2 T rice vinegar

dissolve sugar in water, add remaining ingredients. refrigerate until ready to use.

Also, 1 Tb chinese hot mustard powder mixed with 2 tsp water and 1-3 tsp chili garlic sauce will add heat

Grandma's Chicken

scoop of flour 3/4 c?

lawrys seasoning salt 2 tbls

salt and pepper

shake chicken in bag

heat vegetable oil in skillet

fry on both sides

put in pyrex dish wit butter on top

pour 1/4 water on bottom of pan

cover with foil

275 for 2.5 hours

or 325 for an hour

Scones

I changed these to raspberry/cream cheese by not adding the almond paste, almond extract, apricots or almonds and instead adding about 1 1/2 handfuls of raspberries and 3/4 of an 8 oz brick of cream cheese cut into small chunks.

Apricot Almond Scones (makes 12 scones) 4 cups all-purpose flour 3 T baking powder 1 tsp salt 3/4 cup (1 1/2 sticks) butter, frozen 1/2 stick almond paste (3.5 oz) 3/4 cup sugar 1 1/4 cups milk 1 tsp almond extract 1 cup slivered almonds 1 cup apricots, chopped Preheat oven to 375F 1. Combine the flour, baking powder and salt in a food processor fitted with the steel blade attachment and pulse a few times to mix. Cut the butter and almond paste into small chunks and add to the flour mixture, processing until both are incorporated to the point where no large pieces remain. Pulse in the sugar, and then add the milk and almond extract. Pulse just until the ingredients come together to form a dough. Put the dough into a large bowl and mix the slivered almonds and chopped apricots in by hand, only enough to get them evenly dispersed. 2. Using a spatula, separate the dough into 12 mounds on a prepared baking sheet. If necessary, use your hand or the spatula to round out and smooth the mounds slightly so they will bake evenly. 3. Bake for 25 minutes in the preheated oven, until a toothpick inserted into the center comes out clean.

tropical banana cake

Tropical Banana Cake
2 1/2 C. sifted cake flour (you can use regular flour too)
1 2/3 C. sugar
1 1/4 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
2/3 C. shortening
1 1/4 C. mashed banana (about 3)
2/3 C. buttermilk
1/2 C. eggs (about 2)
1 tsp. vanilla
Sift together the following into large bowl: flour, sugar, baking powder, baking soda & salt. Then add shortening, bananas, & 1/3 C. of the buttermilk. Stir to dampen flour mixture. Beat w/mixer for 2 min. Add remaining buttermilk, eggs and vanilla. Beat 2 min. Pour into greased & floured pans (I always use two 9" rounds and I put parchment paper in the bottoms of the pans to ensure no sticking - when you do this, grease the bottom, then lay the parchment paper, then grease and flour the top of the parchment paper). Bake at 350 for 30-35 min.
Lemon Banana Frosting
1/3 C. butter
2 C. Powdered sugar
3 tbsp mashed banana
1 tbsp lemon juice

Balsamic Grilled Vegetables

Ingredients

For the Balsamic glaze:

• 1 1/2 cups balsamic vinegar, preferably aged
• 1 tablespoons brown sugar
• 2 tablespoons honey
• 1/2 cup balsamic vinegar, preferably aged
• 1/4 cup extra-virgin olive oil
• 1 tablespoon sea salt
• 1 tablespoon freshly ground black pepper
• 1 teaspoon granulated garlic
• 3 (9 to 12-inch) carrots, sliced lengthwise, 1/4-inch thick
• 2 celery roots, trimmed and cut in 1/4-inch slices
• 3 large red onions, cut into rounds, 3/8-inch thick
• 2 (7 to 8-inch) zucchini, sliced lengthwise, 1/4-inch thick
• 4 (4-inch), crooked neck squash, sliced lengthwise, 1/4-inch thick
• Oil, for brushing grill

Directions

For the Balsamic glaze:

In a medium saute pan over medium heat, add vinegar, sugar, and honey. Let simmer for 15 to 20 minutes or until reduced by half. Keep warm for glazing on grill.

In a 1 gallon re-sealable bag, add the balsamic vinegar, olive oil, sea salt, pepper, and garlic and mix until combined. Next, add the carrots, celery root and onions, remove excess air. Allow to marinate for 30 minutes. Then add the zucchini and squash and allow to marinate for 10 more minutes.

Preheat grill to medium-high.

Brush grill with oil. Add onions, carrots and celery root. Cook on both sides for 3 to 5 minutes brushing with balsamic glaze. Mark and brown evenly on both sides. Remove to holding pan and cover with aluminum foil. Add squash and zucchini to grill, brush with glaze and cook for 2 minutes per side, until marked and evenly brown. Remove to holding pan, and cover until service.

Drizzle veggies with remaining glaze and serve on a warm platter.

Stuffed Jalepeno Cheese Chicken

I just made this up and it was so good. No real measurements, just do what your heart/stomach tells you:

Stuffing:

feta cheese

pepper jack cheese

lime juice

cliantro

jalepeno

boneless, skinless chicken breasts- with a pocket cut into them for stuffing

Cut the pockets into your chicken breasts. Combine stuffing ingredients and stuff chicken pockets so that the pocket still closes but is pretty full. Spray chicken with PAM, season with salt and pepper. Grill on medium high 5-6 min per side.

Enjoy the best chicken you'll ever eat.

Adobo Shrimp Tacos and Chipotle Coleslaw

Smoked BBQ Chipotle Coleslaw:
1/2 cup sour cream
2 tablespoons mayonnaise
2 limes, juiced
1 (16-ounce) package coleslaw mix
1/4 cup chopped fresh cilantro leaves, chopped
1 small bunch green onions, green tops only, thinly sliced (about 3 tablespoons)
1 tablespoon barbeque seasoning (recommended: Bruno’s Smoked BBQ Chipotle Seasoning)

Adobo Shrimp:
Canola oil, for frying
2 cups all-purpose flour
1 cup cornmeal
1 pound medium shrimp (26/30 count), peeled and deveined
2 tablespoons adobo seasoning (recommended: Bruno’s Dry Adobe Seasoning)
6 (8-inch) flour tortillas

Directions

For Coleslaw:
In a medium bowl, combine all of the ingredients. Mix well, then taste and adjust the seasoning, as needed. Refrigerate for about 1 hour.

For Tacos:
In a deep-fryer or heavy-bottomed pot, heat enough canola oil to come halfway up the sides of the pot, to 375 degrees F.

In a medium bowl, combine the flour and cornmeal; set aside. Season the shrimp with the adobo. Dredge the seasoned shrimp in the cornmeal mixture, and then add them to the hot oil 1 at a time. Fry until golden brown, about 3 minutes. Remove the shrimp from the oil and drain on paper towels. Cook’s Note: If you prefer, grill the shrimp for a lighter dish.

Heat a medium saute pan over medium-high heat. Add a tortilla, and heat for about 30 seconds on each side. Spoon about 2 tablespoons of slaw in the center of the tortilla, then put 4 or 5 fried shrimp on top and fold like a taco. Repeat with the remaining ingredients. Serve hot or at room temperature.

Notes
If making a low-fat version: substitute using light sour cream, light mayonnaise, whole-wheat tortillas and whole-wheat flour. Also, grill shrimp instead of deep-frying.

Recipe Courtesy of Bobby Deen and the Paula Deen Test Kitchen

Salmon Oscar - Maggiano's restaurant makes this

Before you cook your Salmon, make the lemon Sauce recipe found on the blog.

Salt and pepper your Salmon

Shred Asiago Cheese and put on top of Salmon

Put Salmon on a baking sheet and put into the oven on broiler.

As the Salmon bakes the cheese on top will crisp up.

take out of oven when Salmon is done

Prepare Orzo pasta for base on your plate

Steam some asparagus

Have chunks of crab meat (You don't need to add the crab and it still tastes great)

Prepare Lemon Butter Sauce (recipe is on the blog)

Put Orzo on plate and then asparagus to the side and the Salmon on top of orzo and then crab meat on top of salmon and then pour the lemon sauce over all of it.

It is delicious and well worth the work

Lemon Butter Sauce - Delicious

Lemon Butter Sauce

By Gabe Capone, eHow Contributor

Lemon butter sauce is an ideal addition to many foods, including chicken, fish, and shellfish. Famous chefs from Julia Child to Emeril Lagasse have their own variation of this simple sauce. While the name seems to explain the entire recipe, several additional ingredients make this sauce delicious and savory. Master the basics and soon you'll be adding your own personal touches, just like the pros.

Difficulty: Moderate

Instructions

things you'll need:

• 1 cup dry white wine

• 3 lemons, peeled and quartered

• 2 tablespoons minced garlic

• 1 tablespoon minced shallots

• 1 teaspoon salt

• 3 turns freshly ground black pepper

• dash Worcestershire sauce

• dash hot pepper sauce (optional)

• 1/2 cup heavy cream

• 1/2 pound (2 sticks) unsalted butter cut up, at room temperature

• 1 tablespoon finely chopped fresh parsley


 Heat a skillet or frying pan over high heat. Add the wine, lemons, garlic and shallots and cook for 3 minutes.




 Break up and mash the softened lemons in the pan with a wooden spoon or a wire whisk.




Add the salt, pepper, Worcestershire and hot sauce if using, and stir until the mixture is a little syrupy.



Stir in the cream and cook for 1 minute at high heat.



 Reduce the heat to low and add the butter, a few tablespoons at a time, while continuing to stir the mixture.



Remove the pan from the heat and turn off the range. Keep stirring the sauce to blend in the butter until it is completely melted.



Strain the sauce into a bowl; press down on the mixture to extract all the liquid.



Stir in the parsley, and serve the sauce warm.



Tips & Warnings

• Fresh-squeezed lemons are fragrant and flavorful and are recommended over bottled lemon juice. Peeling the lemons will reduce the bitterness of the sauce. You can substitute other herbs, such as basil or oregano, for the parsley.

Be cautious when cooking over high heat. Splashes from the sauce can be dangerous. Never leave your pan or skillet unattended.

pudding cookies

1 1/2 C butter

1 C brown sugar

1/2 C white sugar

3 eggs

1 tsp vanilla

1 pack vanilla instant pudding (the big one)

1 1/2 tsp baking soda

1/2 tsp salt

3 1/2 C flour

1 pack chocolate chips

mix wet together, dry together, combine and bake in preheated 350 oven for 8-10 m

Basil-cream sauce

PASTA WITH BASIL-CREAM SAUCE

12 oz. pasta Olive oil and/or butter as needed
Pinch of hot pepper flakes
1 small-medium onion, chopped
Salt and pepper to taste
4 cloves garlic, chopped
1 (14.5) oz. can chicken broth
1 cup light cream
1 medium to large batch of basil, cut en chiffonade

While the pasta is cooking heat the oil and/or butter in a pan with the hot pepper. Add the onion, salt and pepper and cook until the onion softens. Add the garlic and cook one more minute. Add the chicken broth and bring to a boil. Add the cream and barely return it to a gentle simmer. Since it is light cream, over cooking can cause it to break. Of course you could use heavy cream and dismiss that anxiety. Add the basil and additional salt and pepper if needed. Add the pasta, stir to incorporate it into the sauce and serve.

mac n cheese

MAC AND CHEESE LIKE NOODLES AND CO.

1 lb. elbow noodles
1/4 cup butter
1/4 cup flour
3 cups half and half
1/2 tsp salt
3 Cups Monterrey Jack (or Colby Jack)

Cook pasta according to package directions.

In large saucepan, melt butter. Stir in flour making a roux. Gradually stir in half and half whisking until thickened. Stir in salt. Remove from heat. Add cheese, stir until cheese melts. Top with fancy shredded mild cheddar cheese.

Not Yo' Mama's Banana Pudding

Not Yo' Mama's Banana Pudding

This is TO DIE FOR!!!!!

2 Bags Pepperidge Farm Chessmen Cookies
6 to 8 fresh bananas, sliced
2 C. Milk
1 (5 oz.) box instant French vanilla pudding
1 (8 oz.) package cream cheese, softened
1 (14 oz.) can sweetened condensed milk
1 (12 oz.) container frozen whipped topping thawed, or equal amount sweetened whipped cream

Directions
Line the bottom of a 9x13 glass dish with one bag of cookies and layer bananas on top. In a bowl, combine the milk and pudding mix and blend well using a hand-held electric mixer. using another bowl, combine the cream cheese and condensed milk together and mix until smooth. Fold the whipped topping into the cream cheese mixture. Add the cream cheese mixture to the pudding mixture and sir unitl well belended. Pour the mixture over the cookies and bananas and cover with the remaining cookies. Refrigerate unitl ready to serve.

Creamy Crock Pot Chicken

Creamy Crockpot Chicken

1 can cream of mushroom soup
1 can cream of chicken soup
8 oz. cream cheese
1 packet dry Italian salad dressing mix
4-5 boneless, skinless chicken breasts

Put chicken in crock pot and cover with remaining ingredients. Don't worry if they're not mixed together, they will mix well when you shred the chicken in the end. Cook on low setting for six hours or on high setting for four hours. In the last half hour of cook time, shred the chicken into bite size pieces. Serve over rice or noodles. For a low-fat version, use low fat soups and low fat cream cheese. (Don't use non fat cream cheese, it's yucky!)

I like to serve it with BROCCOLI!!

Cous Cous Salad

One box of cous cous (I like the flavored kind with garlic or pine nuts or something)

2 lemons

1 4 0z package of feta

2 big handfuls of grapes- halved

1 tbs olive oil

optional:

fresh parsley-chopped

Prepare cous cous according to package. Add juice of 2 lemons, halved grapes, feta to taste, olive oil and parsley. I like it refrigerated.