Black Bean Chipotle Chilli

It is that time of year for soup!!

1 onion peeled and chopped
2 teaspoons pressed garlic
2 teaspoons olive oil
3 cans black beans (16 oz) (drained and rinsed)
1 can (14 1/2 oz) crushed tomatoes
1 1/2 teaspoon ground cumin
1/2 cup water
1 tablespoon chipotle chilli puree
(buy can in mexican aisle of whole chipotle peppers/chillies. Usually about 7 oz can, puree in blender. There will be enough puree to make about 5 times depending how spicy you like it. Keep in fridge)
1 tablespoon rice vinegar
salt

In a pan over medium heat cook onion and garlic in olive oil until limp. Add beans (drained and rinsed), crused tomatoes and their juices, cumin, and water. Bring to a boil, then reduce heat and simmer for about 15 minutes, stiring occasionally. Stir in chipotle puree (recipe calls for 1 T, you can add more or less depending how spicy you like it, 1 T will make it a little spicy) and rice vinegar. Add salt to taste.

Serve with cheese, sour cream, and tortilla chips or on the healthier side diced avocado and lime wedges. I prefer it wit avocado and lime wedges it brings out the flavors. It is also really good left over, but does thicken up a little. I like it the next day over brown rice.

Orange Julius

I had a craving for this childhood favorite of mine the other day. I haven't had it for a long time and have decided I need to make it a regular part of my diet. My kids love it, too. Who doesn't? Yum.

6 oz. frozen orange juice concentrate
1 cup milk
1 cup water
1/2 cup sugar
1 tsp. vanilla extract
8-9 ice cubes

1. Combine all ingredients except ice cubes in blender.
2. Blend for about 1-2 minutes, adding ice cubes one at a time.

Claire's Chili

We had this for dinner last night and loved it! This is a mild chili (I'm not into spicy foods) and very easy to make.

1-15 oz. can kidney beans, drained
1-28 oz. can pork and beans, or baked beans (omit clumps of fat)
1-15 oz. can refried beans
2-15 oz. cans stewed tomatoes (or 1 quart canned, stewed tomatoes)
1 4-7 oz. can chopped green chiles
1 tsp chili powder
1 clove crushed garlic
1/4 tsp pepper
1/2 tsp salt
1/2 lb. hamburger (browned and drained)
1 lb. smoked sausage (about 5, sliced and browned)
1 tsp liquid smoke
1/2-1/3 cup brown sugar

Mix all ingredients in crock pot and simmer on low about 6-7 hours, stirring occasionally. Makes a large crock pot full, about 3 quarts. Serves 6-7 very hungry people. Serve with grated cheddar cheese. Hot corn bread slathered with butter and honey makes a nice side dish.

If desired, you can omit half of the baked beans and substitute a 15-16 oz. can of other beans, such as butter beans, black beans, etc. If you find it's not spicy enough after cooking for a few hours add a bit more chili powder. Most recipes call for 3 times as much chili powder as I like.

Shredded-Beef Sandwiches

So moist and really easy! This is a great slow-cooker recipe that I am definitely going to make again.

1 3-pound beef chuck roast
1 large onion, cut up
3 bay leaves
1/2 tsp. salt
1/4 tsp. garlic powder
1/8 tsp. ground cloves
1/3 cup cider vinegar
8 French rolls, split and toasted
Spinach or lettuce leaves (optional but add a great texture!)

All you do is cut fat from the meat. Then place the meat in the slow cooker with onion, add bay leaves, salt, garlic powder, and ground cloves. Then pour the vinegar over the meat in the cooker.

Cover, cook on low for 11-12 hours or high for 5.5-6 hours. When it is finished, you remove the meat from cooker, discard bay leaves, and pull meat apart with forks. Serve up on rolls with spinach leaves on the sandwich. Use the left-over juices to place on the meat or use as a great dipping sauce for the sandwiches. Remember to strain the juices to get rid of the fat if you are going to use them to dip with.

DELICIOUS!

Pepper Lime Chicken or Shrimp

I made this on Sunday and received RAVE reviews from my husband...as well as my brother-in-law who was eating over. Super simple and delicious...


Marinade:
1 tsp. lime zest
1/3 cup lime juice
3 tbs. olive oil
1 tsp. thyme (or basil, I prefer thyme with this recipe)
1/2 tsp. black pepper
1/4 tsp. salt
2 cloves garlic, minced

Marinade chicken breasts or shrimp in a bag for at least 30 minutes.

If making chicken:
Drain the chicken but reserve the marinade. Place chicken on a broiler pan and broil 4 to 5 inches from the heat for about 6 minutes. Turn chicken and brush with reserved marinade. Broil for another 6-8 minutes until chicken is done. Discard marinade.

If making shrimp:
Put marinade and shrimp in a skillet on medium heat. Cook until shrimp is done.

I made chicken and shrimp and it was a huge hit. Great served with rice or even salsa and lime wedges!

Chicken Gyros

Again this is not an original recipe of mind but another food blog I frequent. I made these and my husband and son LOVED them!

Chicken Gyros:
4 boneless, skinless chicken breasts, cut into 1/4" strips
2 Tbsp. finely chopped dill
1 tsp. dried oregano
1 large onion, thinly sliced
a few tablespoons olive oil
juice of 1 lemon
salt and pepper

For serving:
Tzatziki (recipe follows)
8-10 small pitas
fresh lemon juice

(I place everything in a gallon-size freezer bag to let it marinate.)

Let the chicken marinate anywhere from 1/2 hour to overnight. (I usually let it marinate for 2-3 hours.)

Heat a large non-stick skillet over medium-high heat. Add a little olive oil. Saute the chicken and onions until chicken is cooked through. (I sometimes remove the chicken pieces and let the onions cook a little longer.)

To serve--place some of the chicken on the pita, top with tzatziki and a little fresh lemon juice. Fold up and enjoy!

Tzatziki (Yogurt Dill Sauce)

1 large container Greek Yogurt (Plain yogurt drained works fine as well)
1/2 seedless cucumber, grated and drained (see note and picture below)
2-3 Tbsp. fresh dill, finely chopped
4 scallions, finely chopped
1 clove garlic, minced or pressed through a garlic press
1-2 Tbsp. fresh lemon juice
a drizzle of olive oil
salt and freshly ground pepper--to taste

Combine all the ingredients and chill for several hours to allow flavors to meld. Yields about 2 1/2 cups.

(I prepare it at the same time as the chicken marinade.)

Note: Cucumbers are so full of water that it is necessary to let them drain in a sieve before using in the yogurt sauce. You may even notice up to 1/4 cup liquid in the bowl after draining.

Thai Peanut Chicken

I found this recipe on another food blog and it called for Tofu, but if your husband is anything like mine he does not recognize tofu as an actual FOOD so I changed it to Chicken and it's DELICIOUS!

Step 1) Cook some brown rice. Steam some vegetables (I used broccoli and carrots, mushrooms, and snap peas.).

Step 2) Prepare the chicken. Cut into 1-inch cubes. Put them in a bowl with a cut-up red bell pepper. Marinate them for 15-20 minutes in a mixture of 2 T. soy sauce and 2 T. sesame oil.

Step 3) Make the peanut sauce. No cooking necessary. Just place the following ingredients into your blender or food processor and whir them up: 3/4 c. coconut milk, 1/2 c. peanut butter, 2 minced garlic cloves, 1 1/2 t. curry powder, 1 1/2 T. brown sugar, 1 T. fresh lime juice, 1 T. canola oil, 1 1/2 T. soy sauce. Warm up in the microwave

Step 4) Assemble. Brown rice plus steamed veggies with chicken and peppers. Pour peanut sauce poured over the top. Top with crushed peanuts, if you like!

Ranch Crockpot Chicken

Ingredients
4 chicken breasts
1 can cream of chicken soup
1 cup sour cream
1 8 - 12 oz. bottle of your favorite ranch salad dressing
6 oz. cream cheese

1. Mix cream of chicken soup, sour cream and ranch dressing together.
2. Place chicken and sauce mixture in the crock pot.
3. If chicken breasts are frozen cook on medium-high for 6 to 8 hours. If chicken breasts are fresh or thawed cooking time is only about 3 to 4 hours on the same setting.
4. 30 minutes before serving take out chicken breasts and shred if you desire and stir cream cheese into sauce. Put chicken back in.
5. Serve over rice, potatoes or egg noodles.

In need of New Recipes

I know it is summer and everyone is off doing fun stuff, but I am in a cooking slump and need some new recipes to mix things up.  So I am asking all of you to please post something new and exciting.  

Taco Grande

Ingredients:
1 Pound Ground Beef or Turkey
1 Package (1 Ounce) Taco Seasoning Mix
Water
1 Jar (16 ounces) Salsa
8 (6-7) Flour Tortillas
2 Cups Shredded Co-Jack Cheese
1 Green Onion
4 Cups shredded iceberg Lettuce
1/2 Cup Sour Cream

1. Preheat Oven to 350
2. Brown meat and then drain and add taco seasoning according to package directions.
3. Stir in 1 cup salsa
4. Arrange 4 tortillas in bottom of dish.(I used 1 big tortilla)
5. Spoon mixture evenly over tortillas. Sprinkle with 1 cup of the cheese. (I actually put a layer of refried beans on then the meat). Then add 1/2 onions over cheese.
6. Top with remaining tortillas. Press tortillas down. Spread remaining salsa over tortillas. Sprinkle with remaining cheese and onion.
7. Bake 30 minutes(I don't think I did it that long. Just until cheese melted)

I got this recipe out of The Pampered Chef Kids in the Kitchen cook book. It was actually pretty good. A different way to have tacos. I was going to take a picture but I forgot. I hope you enjoy!

10 minute Chicken Cordon Bleu

6 chicken breasts
sliced smoked ham (the lunch meat or deli variety)
1 can cream of chicken soup
1 Tbs Dijon mustard
1 box chicken stuffing
sliced Swiss cheese (you can buy the pre-sliced kind)


Preheat oven to 400 degrees. Prepare stuffing according to directions on the box. Set aside. Place chicken in a 9 x 13 baking dish. Place one slice of ham on each breast. Mix soup and mustard together. Spoon on top of the ham. Put the stuffing on top of the soup.

Place in oven for 25 minutes or until chicken is fully cooked. Add a slice of cheese to each breast and cook for 5 mins. or until the cheese has melted.

Chocolate Surprise Cupcakes

3 cups all-purpose flour
2 cups white sugar
1/2 cup unsweetened cocoa powder
1 teaspoon salt
2 teaspoons baking soda
2/3 cup vegetable oil
2 cups water
2 tablespoons vinegar
2 teaspoons vanilla extract

1 (8 oz) package cream cheese
1 egg
1/2 cup white sugar
1/4 teaspoon salt
1 cup semisweet chocolate chips

1. Preheat oven to 350 degrees. Line 24 muffin cups with paper liners.

2. In a large bowl, mix together flour, 2 cups sugar, cocoa, 1 teaspoon salt and baking soda. Stir in oil, water, vinegar and vanilla until blended. Pour mixture into prepared muffin cups, filling each 2/3 full.

3. To make the filling: In a medium bowl, beat together the cream cheese, egg, 1/2 cup sugar and 1/4 teaspoon salt until light and fluffy. Stir in chocolate chips. Drop a heaping teaspoonful of the cream cheese mixture into each cupcake. Bake in the preheated oven for 25 minutes. Allow to cool.

Southwest Chicken Dinner

1 large onion, chopped
1 T margarine or butter
1 1/2 C chicken broth
1 C salsa
1 C uncooked long grain rice
1/8 tsp garlic powder
4 boneless, skinless chicken breast halves (about 1 lb)
3/4 C cheddar cheese, grated
parsley or cilantro, chopped (optional)

In a large skillet, saute onion in butter until tender. Add broth and salsa and bring to a boil. Stir in rice and garlic powder. Place chicken over rice. Cover and simmer for 10 minutes. Turn chicken over and cook an additional 10-15 minutes or until meat juices run clear. Remove from heat. Sprinkle with cheese; cover and let stand for 6 minutes. Garnish with parsley or cilantro as desired. Makes 4 servings.

Chicken Squares

Another long-awaited recipe from Ely. This one really is delicious and it doesn't include children or pebbles. (see Feb. 18 :)

4 oz cream cheese
3 T butter or margarine, melted
2 cups cubed, cooked chicken
1/4-1/2 tsp salt
1/8 tsp pepper
2 T milk
1 T chopped onion
1 T chopped pimento, optional
3/4 cup crushed croutons or dry bread crumbs
1-8 oz pkg. refrigerated crescent rolls

Blend 2 tablespoons butter with cream cheese; add chicken, salt, pepper, milk, onion and pimento and mix thoroughly. Separate rolls into four rectangles; press perforations to seal. Put 1/2 cup filling on each square, bring corners together and seal sides. Brush tops with reserved 1 tablespoon butter and sprinkle with crumbs. Bake on ungreased sheet for 20-25 minutes in a 350 degree oven.
VARIATION: Line a 9x13 inch baking dish with 1 can crescent roll sheets, double filling and spread on dough. Top with another can of rolls and brush top with butter and sprinkle with crumbs.

Garlic Mashed Potatoes

1 1/2 lb. red potatoes, cut into bite sized chunks
3 cloves garlic, halved
1 tbl. olive oil
1/2 tsp. salt

In covered saucepan, in enough water to cover, simmer potatoes and garlic until tender.  Reserve 1/4 c. water.  Drain.  Return to pan.  Mash with oil, salt and water.


(Sometimes, I like to add a little cayenne pepper for a little spicy fun.)

Italian Beef

Here is a great and easy crockpot dinner recipe. It also works great for large groups/get togethers.

1 chuck roast
Italian seasoning
Kosher salt
Fresh ground pepper
1 jar sliced pepperchinis
Sub rolls
Mozzeralla or provolone cheese

Rub roast on both sides with italian season, salt, and pepper. Place in crock pot dump half the jar of pepperchinis (peppers and liquid) over the top. (Use the whole jar if you have two roasts in the crockpot, I do this a lot for large groups and cook two at the same time). Add a little water if you feel that it is needed. Cook on low for 8 to 10 hours. Once it is cooked shred meat (I pull out all the fat as I am shredding). Toast buns in oven with cheese add meat and eat a delicious sandwich.

It can be a little spicy so if are making for children or just people that don't like spicy take out some to all of the peppers before you shred the beef and place them in a dish on the side for those that want them. You can also use whole peppers if you are taking them all out, but you won't get quite as much flavor out of them.

Preserving Children

In search of something interesting to cook this week I turned to my Ely cooking "bible"--a cookbook the Ely Nevada Stake Relief Society put together back in the 70's. The book is famous around these parts. From Tooele to Alamo, people talk about these recipes. I have stories. Anyway, I stumbled upon this recipe hidden in the sauerkraut section and thought it might give you all a good laugh like it did me. Beware, it's cheesy. Heh, heh.

1 large field
1/2 dozen children
2 or 3 small dogs
Pinch of brook and some pebbles

Mix the children and dogs well together; put them on the field, stirring constantly. Pour the brook over the pebbles. Sprinkle the field with flowers. Spread overall a deep blue sky and bake in the sun. When brown, set in the bathtub to cool.

Yup, it's really in there. The good old Ely cooking bible. The recipes that follow are "How to Preserve a Husband" and "Husband Conserve." I'll post these if anyone is interested. :) There are some great small town recipe gems in here such as, "Tuna and Cornbread Casserole" and "Green Tomato Mincemeat." Yum. Now that I've mocked something many hold sacred in my desert village I'll do the cookbook some justice and post a good recipe it contains. More to come. . .

Parmesan Chicken Nuggets

Okay, these are amazing. I love them. They are super easy to make. They take about 15 minutes to prepare and 15 minutes to cook. Super easy and fast and rather tasty.

1 cup dried bread crumbs
1/2 cup grated Parmesan cheese (I use closer to a full cup because I LOVE cheese)
2 teaspoons dried basil
2 teaspoons dried thyme
2 teaspoons paprika
1 teaspoon salt
1 teaspoon pepper
3/4 cup butter, melted
2 1/2 pounds boneless, skinless chicken breasts cut into 1 inch cubes

This amount of chicken serves about 8.

Directions:
1. In a shallow bowl, combine the bread crumbs, Parmesan cheese, seasonings. Place in a separate bowl the melted butter. Dip chicken into the butter then roll in the bread crumb mixture.

2. Place on a greased 15 in x 10 in x 1 in baking sheet. Bake uncover at 400 degrees for about 15-20 minutes, or until the juices run clear.

You can eat them plain or dip them in your favorite sauce. Jeff and I really like honey mustard with chicken nuggets so that is what we used. I am sure they would be good with barbeque or whatever sauce you desire!

Salsa Chicken Nachos

Probably not the most healthy of dinners, but oh, so tasty. Great for parties.

1 lb. Velveeta cheese
1 lb. chicken, cooked & shredded
16 oz. salsa
1 can cream of chicken soup
1 can cream of mushroom soup
1 4oz. can green chilies
1 can chopped olives

Combine and cook in crock pot on low for about 3 hours. Serve with chips.

Slop Slop Sloppy Joes - Laurel's

Slop Slop Sloppy Joes

This was named by Trevor and he requested that I post this recipe.

I never really measure anything so I am just describing measurements. Trust me if you follow these directions it will work out.

1 lb. to 1.5 lbs. lean hamburger
2 to 3 soft shakes of garlic powder
about 1/2 an onion chopped fine
Brown together with some salt and pepper. I drain the grease and wash the hamburger too. Then I think I bet I just washed off the garlic powder so I give another shake into the washed browned mixture.

Tomato Mixture
1 can of Campbells Tomato Soup
1/8 cup ketchup
1 Tablespoon Worchestershire Sauce
2 to 4 Tablespoons brown sugar
2 Tablespoons sugar
1 tablespoon mustard - regular, brown or spicey they all give a little different flavor. I usually use regular or brown.
1 Tablespoon vinegar - white or regular vinegar. I've even used red wine vinegar and it seemed okay.

Mix the tomato mixture with the browned hamburger mixture. Let it simmer together stiring often for about 10 to 15 minutes. It should simmer to a nice consistency of a non-runny sloppy joe mixture. If it is too runny just let the excess liquid simmer out. JUST REMEMBER TO KEEP STIRING IT OR IT WILL BURN.

You can prepare it in a frying pan on the stove or in an electric frying pan.

GOOD LUCK

Easy Crock Pot Chicken Tacos

3 to 5 Chicken breast
Packet taco seasoning
1 to 2 cups Water

soft or hard shell tacos
Favorite taco toppings:
sour cream
cheese
refried beans
lettuce
tomatoes
onions


Cook chicken, water and seasoning in crock pot for 8 to 6 hours. Shred chicken 20 minutes before serving.

Garlic Mashed Potatoes

Does anyone have a garlic mashed potato recipe? If so please post it.

Salmon?

I am not a big fan of salmon but Chad and Easton are, so I was thinking for Valentines day that I would make salmon for dinner. I only know how to make it one way. So if anyone has any good salmon recipes could you please post those ideas for me.

Crock Pot Italian Chicken

4-6 Chicken Breasts
1 Can Cream Of Chicken
1 Envelope of Italian Salad dressing mix
1/4 Cup Butter
1/2 Cup Sour Cream

Place Chicken in crock pot, pour soup and dressing mix over chicken. Stir. Cut in Butter cook low 6-8 hours. Just Before serving mix in Sour cream.

Serve over rice or egge noodles.

Another version of this recipe has Cream Cheese
so you use soup, 1 pkg cream cheese and seasoning.

Crock pot dinners

I am in the need of dinners that I can throw into the crock pot in the morning and that will be done 8 hours later. There are quite a few nights when we are running to gymnastics, scouts, soccer, soon baseball, etc and thought if any of you have good recipes that it would make dinner time easier. If you have any please post. Thanks Nicole

Fruit Pizza Dessert

I guess this is a bit out of season, but occasionally I need to feel like sunshine is coming during the long winter months! I made this with a group of preschool kids today and they had a great time with the different fruits and colors. So yummy. Use whatever fruits you like. And really, feel free to be creative with the fruit arranging--this recipe is rather detailed. :)

4 ounces cream cheese, softened
1/2 cup butter or margarine
1 1/4 cups flour
1/4 teaspoon salt
1 recipe Cream Cheese Topping (below)
2 cups sliced fresh strawberries
2 kiwi fruit, peeled and sliced
3 fresh peaches, sliced, or 1 (11-ounce) can mandarin oranges, drained

In a large bowl combine cream cheese and butter or margarine. Mix until well blended. Add flour and salt. Mix well. Form into a ball, wrap with plastic wrap and chill for at least 1 hour. On a lightly floured surface, roll out dough to form a 12-inch circle. Place in a 12-inch greased tart or pizza pan. Prick the bottom and sides with a fork. Bake at 425 degrees for 12-15 minutes or until golden brown. Remove from oven and cool.

Meanwhile, prepare the Cream Cheese Topping; spoon over crust. Arrange fruits in circles atop the filling, working toward the center of the tart--arrange strawberries around outer edge of pan, then kiwi fruit slices, fresh peach slices or mandarin oranges, and more strawberries in the center. Transport in a cooler. Makes 10-12 servings.

Cream Cheese Topping

12 ounces cream cheese
1/3 cup sugar
1 tablespoon lemon juice
1 cup non-dairy frozen whipped topping

Combine cream cheese, sugar, and lemon juice. Mix until well blended. Fold in whipped topping.

Coconut Chicken with Mango Sauce

We felt quite tropical eating this the other day. Almost like we were somewhere warm. Almost.

6-8 boneless, skinless chicken breasts
salt
1 egg
1/4 cup evaporated milk
1 1/4 cup flaked coconut
1/2 cup flour
1/2 cup panko (plain bread crumbs work fine)
2 Tbsp. oil, divided
2 Tbsp. butter, divided

Trim chicken breasts and sprinkle with salt. Set aside. Mix egg and evaporated milk in a bowl. In blender, whirl coconut until very finely chopped. Mix coconut with flour and panko. Dip chicken into egg mixture and then into coconut mixture. Arrange on a cookie sheet and let set for a few minutes. Melt half the butter and oil together over medium heat and cook half the breasts, covered with a lid, until brown on one side, turn over and cook the other side until chicken is no longer pink in the center. Remove to serving platter and keep warm. Add remaining butter and oil in pan and cook remaining chicken.

Mango Sauce

1 cup ripe mango, cut into small cubes
1/2 cup water
2 tsp. lemon juice
1 Tbsp. corn starch

Combine all ingredients and mix well. Cook over high heat until it boils and is slightly thickened. Serve spooned over chicken. Serves 6.

Eclair Cake

Eclair Cake

Set oven to 450 degrees, set out cream cheese so it will be room temp.

Crust:  

1/2 cup butter

1 cup water

6 eggs

Heat sauce pan over medium heat until butter is melted

Add 1 cup flour and stir over medium heat until pulls away from the pan.

Take off of heat.  Add six eggs one at a time mixing each one up completely before adding the next egg.

Grease cookie sheet and spread evenly.

Bake 450 degrees for 15 min. till cool completely before adding other toppings! (if crust is funny looking this is normal)

Filling:

8 oz. Cream Cheese (room temp)

Make up large box vanilla pudding (5.2 oz box)

Beat cream cheese until smooth and add prepared pudding.  Beat until lumps are small

Spread mixture on cool curst.

Spread 12 0z whipped topping next

Drizzle with chocolate syrup right before serving.

We made this for New Beginnings when I was in YW.  It isn't very hard and everyone loves it.  It also feeds a crowd.  Enjoy. 

Melissa

Lara's Chicken Enchiladas

I made this last night for Travis and his friends. Everything is approximate because I don't measure anything very often. Lara didn't have measurements to give me anyway


About 2lbs chicken breast -- boil until cooked then shred with a fork.
Add: 2 packages cream cheese, 1 (can size depends on how much you want, I use mild) chopped green chiles,
1 can (regular size can) olives - chopped
about 1/3 cup enchilada sauce I use mild You will need the big fat can of enchilada sauce
1 package taco seasoning
big handful of grated medium or sharp cheddar cheese

Mix all of the above with a hand mixer. The most important thing to remember is the consistency needs to be a medium to thick paste consistency. If it is too runny (from too much enchilada sauce) the insides of the enchilada will run everywhere -- yuk

Fill flour tortillas as full as you want the enchilada to be. You can put anywhere from 1/4 cup to 1/2 cup of filling in each tortilla.

Pour the remainder of the enchilada sauce over the top of the chicken enchiladas you have placed in a baking dish. I made sure I covered each enchilada with sauce. Then put as much cheese on the top that you want -- I like lots of cheese.

Bake about 30 minutes @ 400 degrees. While the enchiladas are baking you can make spanish rice from a package to serve with it.

Lara - please add comments to this recipe to fill in what I missed.

Andrea's Lemony Chicken

6 skinned Boneless Chicken Breasts
1/4 C. Flour
1 tsp Salt
1/4 C. Margarine
1/4 tsp Pepper
1/4 C. Lemon Juice
8 oz. Fresh Mushrooms, sliced(about 2 cups)

In plastic bag, combine flour, salt and pepper. Add chicken, a few pieces at a time, shake to coat. In large skillet, brown chicken in margarine until golden brown. Add lemon juice and mushrooms. Reduce heat, cover and simmer for 20 minutes or until tender. ( I like my chicken lemony so I add a little more lemon juice)

This recipe Andrea made up and this one is also for you Brandon!

Park City Stew

2 1/2 lbs. Beef Cubes
8 Medium Potatoes, quartered
1 can Cream of Mushroom
1 can Tomato Sauce
8 large Carrots, quartered
1/2 cup Water
1 pkg Dried Onion Soup
2 Bay Leaves

Brown meat. Combine other ingredients. Cover and bake at 350 degrees until tender(about 2 1/2-3 hours) optional: Add celery and onion

Brandon this recipe is for you!

Dessert Ideas

Andrea has not yet joined this blog but she needs a dessert idea for New Beginnings in a couple of weeks and was wondering if any of you wonderful cooks have any good ideas. If so please leave a comment.

Corn Bread

1/2 cup butter or margarine, room temperature
1 cup sugar
2 eggs
1 cup yellow cornmeal
1 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups milk

Cream butter, sugar, and eggs. In a separate bowl blend cornmeal, flour, baking powder, and salt. Combine creamed mixture, dry mixture and milk. Blend. Bake in a greased 8x8-inch pan at 375 for 35-40 minutes. Makes 6 servings.

My husband, who spent two years in the south, calls this "corn cake" and says it tastes nothing like real southern cornbread. That would be why I like it. :) Enjoy!

Corn Chili

1 can creamed corn
1 can corn, drained
1 can black beans, rinsed
1 can rotell tomatoes mexistyle
1 cup chicken broth or 1 can
1 tsp. chili powder

Simmer 5 minutes. Serve with cheese, avocado, onions, cilantro, sour cream, etc. Serves 5.

I guess chili is the meal to have tonight! This is a fast and easy alternative to regular chili. Very delicious. My friend who shared this with me said her family, teenagers included, love it and eat it all the time. I usually make it with 1/4-1/2 teaspoon of chili powder, though. I'm not into super spicy food. Might I recommend serving corn bread with the chili. I'll post a yummy recipe we like.

Crock Pot Chili

We are having this tonight for dinner. It is an easy recipe and my house smells rich with chili! I haven't tried it yet, but it looks good.

1lb pinto beans

1 cup water

1 cup diced onions

1 clove garlic, minced

3/4 cup diced celery

1 lb lean ground beef or turkey

1 29 oz can tomatoes (I used one stewed one diced)

1 6 0z can tomato paste

1 can chicken broth

1 1/2 tsp salt

1 tsp. cumin

2 1/2 tbsp chili powder

Wash beans and soak overnight. Drain. Lightly brown meat and onions. Add all ingredients to crock pot. (You may need to add a little water) Cover, cook on low for 10-12 hours. top with grated cheese.

Melissa

Shepherd's Pie

2 lbs ground beef
2 cans green beans
2 cans tomato soup
1 tsp salt
16 servings of instant mashed potatoes made according to packaged directions
2 - 3 cups grated cheese

Brown the beef. Drain. Place in 9 x 13 casserole dish or cake pan. Add green beans, tomato soup, and salt to the beef and mix together. Top with instant mashed potatoes spreading them out into an even layer. Sprinkle Cheese on top. Place in 375 degree oven for 20 minutes or until warmed through.

This is a great recipe for left overs---which I love. As with any recipe this one is really easy to adapt to what YOUR family likes. If you like less or more cheese, potatoes, beef, or beans just adjust accordingly.

Applesauce Chocolate Chip Cookies

1 C Thick Applesauce
1 tsp Soda
1/2 C Shortening
1 C Sugar
2 Eggs
1 pkg Chocolate Chips
2 C Sifted Flour
1/2 tsp Cinnamon
1/2 tsp Cloves
1/2 tsp Nutmeg
1/2 tsp Salt
1/2 C Chopped Nuts(Optional)

In Large bowl combine applesauce and soda, stir together and allow to stand. In another bowl cream together until fluffy, sugar and shortening. Add eggs and continue to beat until mixture is fluffy and light. Stir in applesauce mixture, add dry ingredients along with chocolate chips and nuts. Drop from tsp onto greased cookie sheet. Bake for 9-12 minutes

Some reason I have been wanting one of these.

Enchiladas

Hey Lara I have heard you make good enchiladas. Could you possibly post the recipe sometime.

Peanut Butter Fingers

Cream:
1 Cup Butter
1 Cup Sugar
1 Cup Brown Sugar
Blend In:
2 Unbeaten Eggs
2/3 Cup Peanut Butter
1 tsp soda
1 tsp Vanilla
Stir In:
2 Cups Flour
2 Cups Oats

Spread in greased pan and bake at 350 degrees for 20-25 minutes. Frost when cool. I like mine Peanut Buttery so I put a thin layer of Peanut Butter then Chocolate Frosting.

I have really wanted these the past couple of days but don't have all the ingredients so I thought hey put it on the blog. I hope you all enjoy.

Potato Salad anyone?

I really want Claudia's ingredients for Potato Salad but haven't had a response. Her potato salad has always been my favorite and I hate that I have to wait for a family party or gathering to have it.

Leaving Comments

It has been suggested that if you have tried a new recipe that you leave a comment on what you think. Sounds like a good idea to me. I hope everyone is able to benefit from this blog.

Aunt Laurel's Rock'en Sugar Cookies

Sour Cream Sugar Cookies
3 eggs
1 cup butter flavored shortening
1 tsp. baking soda
pinch of salt
2 cups sugar
1 cup sour cream
1 tsp. vanilla
5-5.5 cups flour
1/2 tsp. cream of tartar or baking powder

chill, roll and cut
Bake at 425' for 4-6 minutes

Cream Cheese Frosting
1 brick of cream cheese
powder sugar (good luck if you can get my mom to give you a measurement)
1/2-1 T milk
Almond extract

Mix cream cheese and powdered sugar together then add milk in order to get desired consistency. Last add almond extract.

Easy Cream Cheese Frosting (this is the one that I always use)
Betty Crocker Cream Cheese Frosting
1 t almond extract

stir :)

B.B. Brownie Bars

1 box German Chocolate cake mix
1 cup butter (softened)
1 can sweetened condensed milk
1 lb bag of caramels
12 oz bag of semi-sweet chocolate chips
1 cup crushed walnuts

Pre-heat oven to 350'
Use a 9" x 13" ungreased pan

Combine cake mix, butter and 1/2 the can of sweetened condensed milk and mix until smooth. Spread half the mixture in the pan and bake for 8-9 minutes (it won't look done).

Melt caramels in a saucepan and stir in the other 1/2 can of sweetened condensed milk. Spread caramel on top of baked crust. Layer chocolate chips on top of caramel and then add the walnuts. Last you will spread the remaining cake mixture on top by taking out scoops, flattening like pancakes and laying on top (you have to do this because it doesn't spread well on top). This will form your top crust.

Bake for 20 minutes.

This is seriously good stuff. I served it at my December Book Club meeting with peppermint ice cream. It is really rich so a little bit goes a long way. Also, it is really good the next day just make sure and heat it because it tastes best gooey.

Beef Noodle Bowl

8 oz. linguine, uncooked
3 cups broccoli florets
3 carrots, peeled, sliced (about 2 cups)
2 tsp. oil
1 lb. beef sirolin steak, cut into strips (It is easy to swap in strips of boneless skinless chicken breasts or pork tenderloin for the the beef)
1/4 cup Kraft Asian Toasted Sesame dressing
1 Tablespoon teriyaki sauce

Cook pasta as directed on package, adding vegetables to the boiling water for the last 2 minutes of the pasta cooking time.

Meanwhile, heat oil in large skillet. Add meat; cook 4 minutes or until browned on all sides, stirring occasionally. Stir in dressing and teriyaki sauce; cook 2 minutes or until sauce is thickened, stirring occasinally.

Drain pasta mixture; place in large serving bowl. Add meat mixture and toss to coat.

Makes 4 servings, 2 cups each

Chewy Caramel Popcorn

1 can sweetened condensed milk
1 stick butter
2 cups brown sugar
1 cup white corn syrup
12 qt. popped corn

In saucepan combine brown sugar, corn syrup and butter. Bring to a boil, add condensed milk slowly, stirring constantly. Cook to soft ball stage (225-235 dg) Pour over popcorn a little at a time in a large bowl. Make into balls or serve loose in bowl.

Pretzel Dessert or Salad

Crust:
3/4 cup melted margarine
2 cups crushed pretzels
2 tablespoons sugar

Mix well and spread in bottom of 9 x 13 dish. Bake at 400 dg. for 8 minutes.

Middle:
1 8 oz. pkg. cream cheese, softened
1 cup sugar
12 oz. Cool Whip

Mix well until smooth and creamy. Spread evenly over cooled crust.

Top:
2 cups boiling water
2 small pkgs. strawberry jello
2 (10 oz) pkgs. frozen strawberries

Mix well; set in refrigerator until partially set, then pour over cream middle. Refrigerate until ready to serve.

New Mexican Enchilada Casserole

3 cups of shredded chicken
1 10 oz. enchilada sauce
1 can cream of mushroom soup, undiluted
2 Tablespoons minced onion
1/2 tsp. garlic salt
1 10 1/2 oz. pkg. corn chips(fritos)
1 1/2 cups shredded cheddar cheese
2 chicken bouillon cubes
1 cup boiling water
Parsley flakes (optional)

In a large mixing bowl, combine chicken, enchilada sauce, mushroom soup, onion and garlic salt. Line a greased 9 x 13 baking dish with about 2/3 of the corn chips. Pour chicken mixture over chips. Sprinkle with cheese and cover with remaining corn chips. In a small saucepan, combine bouillon cubes and boiling water; stir until dissolved. Pour over mixture in baking dish. Sprinkle with parsley flakes. Bake in preheated 350 dg. oven for 30 minutes or until done.

NOTE: This casserole can be assembled a day ahead and refrigerated. Pour chicken broth over casserole just before it goes into the oven to bake.

Shrimp Salad

1 pkg. salad macaroni, cooked 10 min. rinsed and drained
4 hard-cooked eggs, diced fine
1 Cup finely chopped celery (sometimes I don't put this in.)
1/4 Cup green onions
1 can shrimp (small)

Dressing:
1 Cup Mayonnaise
1 Cup Miracle Whip
1/2 tsp. sugar
Salt and Pepper to taste

Combine dressing mixture and pour over macaroni and salad ingredients. Let set in refrigerator 4-5 hours. Even better the second day.

Tomato Basil Soup

1 medium onion
1 tablespoon olive oil
2 large cans crushed tomatoes
4 cups chicken broth
6 sprigs basil tied with string
1 teaspoons balsamic vinegar
1 cup heavy cream
salt and freshly ground pepper
basil leaves sliced in thin strips

Saute sliced onion in olive oil in a heavy bottomed pan and cook over medium heat until soft, about 7 minutes.

Tie basil together with twine (or just slice into strips).

Add tomatoes chopped in large pieces, basil, chicken broth, salt and pepper. Bring to a boil, lower heat and reduce soup by 1/4.

Remove basil bunch (if used) and cool some, puree soup mixture.

Heat soup, add balsamic vinegar and stir in heavy cream.

Serve with a basil garnish

Also delicious served cold.

Apple Glazed Pork Loin Roast

3 lbs boneless pork loin roast(not tenderloin, ask butcher if unsure)
1 tbsp garlic powder
1 tsp ground cinnamon
1 tsp ground cumin
3/4 tsp salt
1/2 tsp allspice
1/4 tsp ground ginger
1 tsp black pepper

1 bottle apple jelly
grated lemon rine
grated fresh ginger

Combine all spices and dry rub meat. Cook on broiler pan 350 35 mins. Combine apple jelly, lemon and fresh ginger. Marinate pork with half jelly mixture after the 35 mins. Cover with foil and cook another 20-25 mins. Uncover and baste w/jelly mixture every five mins 3 times(total of 15 min cooking time) The pork juices should run clear and the meat should rest covered with foil for about 10 mins, before serving.

This roast has been a hit for my family and any company I have served it to. Questions let me know.

Chelan Chicken Casserole

1 box Uncle Bens long grain and wild rice cooked
2-3 cups shredded chicken
2 cans sliced water chestnuts
1 cup chopped onion and celery
1/2- 1 cup grated cheddar cheese
3/4 cup mayo
2 cans cream of chicken soup
8 chubs or 1/4 cup soy sauce
1 box crushed croutons

Mix all except croutons together and pour into 9x13 baking dish. Top with crushed croutons. Bake at 325 1 hr. Check after 1/2 and cover with foil if top browning to quickly.

This is very filling and our family of 6 can eat one pan for two meals. You can also reduce the fat, by using light mayo and light cream of chicken soup.

Soup and Bread Bowls

SPINACH CHEESE SOUP (this one is really easy)
1 c. chicken broth
1 package (6 oz.) fresh baby spinach, chopped
½ tsp. onion powder
1/8 tsp. pepper
4 tsp. all-purpose flour (or 1 tbl. + 1 tsp.)
1 can (5 oz.) evaporated milk
1 c. shredded cheddar cheese

In a small saucepan, combine the broth, spinach, onion powder and pepper. (I usually cook with boullion cubes, so rather than putting the spinach in right away, I start boiling 1 c. water, add the cube, onion powder and pepper, and then chop spinach while I’m waiting for it to boil. It makes it go way faster.) Bring to a boil. Combine flour and milk until smooth; gradually add to soup. Return to a boil. Reduce heat; cook and stir for 2 minutes or until thickened. Stir in cheese until melted.

Warning: This recipe only makes two servings. We really like this soup left over, so I usually double it. Then you don’t have to buy the stupid little cans of evaporated milk. You can buy the grown-up can.

BREAD BOWLS

1 loaf frozen Rhodes Whole Wheat dough

All you have to do for this one is thaw the dough (2-3 hours if your house is freezing cold like ours) and then cut it into 4 pieces.  Then you take the chunk of dough and pull all the edges downward so it makes a little ball.  Put it on a cookie sheet, let it rise for 45 min. - 1 hour and then bake at 325 for 25 minutes.   

Or you can just buy them.  

Two Great Marinades

London Broil Marinade

1 cup cooking oil
2/3 cup soy sauce
1/2 cup lemon juice
4 tbsp prepared mustard(grey poupon)
4 tbsp worcestershire sauce
2 cloves garlic( I put through garlic press)
1 tsp pepper
This is enough for about 5 pounds

I like to slice or have the butcher slice it about in 1/2 inch slices and marinade that way. It cooks much faster. I have also BBQ this whole as well, I like it pretty rare and the rest of my family doesn't so that is why I slice it so I can cook it how everyone likes it. I have only ever BBQ so, I am not sure how this will turn out any other way. But I think it would still be good if you broiled it.

Marinade for Chicken

6 green onions, chopped
1 yellow onion, chopped
1 jalapeno pepper, seeded and chopped(I only use half, 1 whole makes it pretty spicey)
3/4 cup soy sauce
1/2 cup white vinegar
1/2 cup vegetable oil
2 tbsp brown sugar
1 tbsp chopped fresh thyme
1/2 tsp ground cloves
1/2 tsp nutmeg
1/2 tsp allspice
1 1/2 lbs skinless, boneless chicken breasts

In a food processor or blender, combine green onion, jalapeno, soy sauce, vinegar, oil, brown sugar, thyme, cloves, nutmeg, and allspice. Mix for about 15 seconds.
Place the chicken in a bowl and coat with marinade. Refrigerate for 4 to 6 hours, or over night. If you are grilling lightly oil grill grate.

Russian Chicken

8 boneless, skinless chicken breasts
1 (8-oz) bottle Russian salad dressing
1 cup apricot jam
1 package dry onion soup mix

Place chicken in greased 9x13 inch baking pan. Combine the dressing, jam, and onion soup mix and pour over chicken. Bake uncovered at 350 for 1 hour. Makes 8 servings.

I know it sounds strange, but it is so yummy. Fast and easy, too. Bonus. It's a family favorite.

Breakfast Casserole

Lara I think think this is Andrea's recipe it is the one I have she isn't home for me to make sure but this one is good.

24 oz Hash Browns, shredded
Salt & Pepper
1 Stick Butter
4 Eggs
1 cup Cheddar Cheese
1 cup Milk
1 cup Ham, cubed
1 cup Swiss Cheese

instructions: Layer potatoes and sliced butter in 9 x 13 pan. Bake at 375 degrees for 20 minutes and remove from oven. Add Ham and cheese. Pour egg and milk mixture over cheese. Bake for 40 minutes for 375 degrees.

Shredded Chicken Burrito Bowls

Season chicken breast with pampered chef's southwest seasoning and cook slowly in your crockpot throughout the day in chicken broth.

About 30 minute before you are ready to eat:

Shred the chicken

Make rice and beans (I use brown rice and black beans) in your rice cooker or on the stove. I drain the beans and throw them in with the rice so it all cooks together. You can do them seperately if you have picky eaters that don't like beans.

Shredded cheese, and salsa are a must, other taco toppings are also good but not necessary.

In a bowl put the rice and beans, add the chicken on top, with cheese and salsa. Eat. You can also put all the ingredients in a tortilla if you prefer a real burrito.

Basically it is my version of Chipotle (restaurant out here) or Barbeqoa in SLC.

Sarah's Salad

1 head of iceberg lettuce
3 strips bacon
1/2 ounce package frozen peas
1/4 teaspoon sugar
1/2 teaspoon slat
1/4 teaspoon pepper
1/2 cup shredded Swiss cheese (or cut 2 1/2 ounces in strips)
2/3 cup chopped green onion
1/4 cup mayonnaise
1/4 cup salad dressing

Wash and drain lettuce. Dry thoroughly. Dice bacon and saute until crisp;(i use the microwave so much faster) Run hot water over frozen peas and drain. Tear lettuce into bite-size pieces into salad bowl. Sprinkle with sugar, salt, and pepper. Add peas, cheese, onion, mayonnaise, and salad dressing. (These ingredients may be layered, if desired, with the mayonnaise spread on last. Cover tightly and refrigerate overnight)you don't have to do overnight. Chill. Toss when ready to serve and garnish with bacon. Makes 8 servings.

This is from the Lion House Recipes

Potato Salad

Colle or Andrea will you post your mom's Potato Salad recipe. I am totally craving potato salad, rolls, and a nice spiral ham. MMMmmmm! Oh and I also want Andrea's breakfast casserole, the salad you guys brought to the Christmas party, and if anyone know how to cook lamb or has an easy recipe, please share.

Chicken Noodle Soup

When I was at Ricks Chad made this one day and I thought it was so yummy. On a day like today I think Easton and I will have this for lunch.

Ingredients:
Egg noodles(We use country pasta homemade egg noodles from Costco)
Can of cream of chicken soup
2-3 T chicken Bouillon

Boil water with Bouillon add noodles when noodles are cooked to your liking you turn heat off drain most of the water and add Cream of Chicken and that's it. You can add vegetables or chicken if you would like. Sorry this recipe isn't written down and i don't always make the same amount but it is pretty easy to figure out.

BBQ Chicken or Beef Sandwiches

This is a quick put together meal instead of eating out....

Rotissiere Chicken (from Sams Club or other) shredded or you can do chicken breasts-amount depends upon how many.

If doing a Roast...I cook it in the crockpot all day and then shred it.

Add your favorite BBQ sauce or make it homemade...mix into meat.

You can also add chopped onions or green pepper

Simmer in crockpot till ready to serve.

Put on Hamburger buns or rolls.

I usually serve with coleslaw, potato salad, fries, macaroni salad or chips.

Country Style Pork Ribs

1 package of Country Style Pork Ribs (boneless ribs)
1 bottle of your favorite BBQ Sauce (I like organic sauce because it doesn't have as much sugar)
1 medium red onion
1 cup pureed veggies (optional)

Dice the onion. Add all ingredients in to your crock pot and cook all day.

I serve them with baked potatoes. My "new" way of cooking potatoes is the following: Wash them very well, brush them with olive oil. Poke with a fork and lightly salt. Finally set them on a cookie sheet and bake at 375. I serve them with butter, cottage cheese (its a great lower fat sour cream substitute) and a little grated cheese. Salt and Pepper to taste.

I also usually serve green beans with basil. Steam green beans as you normally would but add a basil leaf and butter to the water. Salt and Pepper to taste.

Cashew Chicken & Broccoli Stir Fry

Picture from coockbook

Sauce
1/2 c chicken broth
1/4 c creamy peanut butter
2 Tbsp soy sauce
1 Tbsp honey
dash of ground red pepper

Vegetables and Chicken
4 c broccoli florets
3 stalks celery, cut diagonally into 1/2 in slices
3 green onions with tops, cut into 1 in pieces
2 tsp ginger, divided
1 pound boneless, skinless chicken breast halves, cut into 1 in pieces
4 tsp vegetable oil, divided
2 garlic cloves, pressed, divided
2 packages ramen noodles
1/3 c cashews or peanuts

1. For sauce, combine chicken broth, peanut butter, soy sauce, honey and ground pepper in small bowl; mix(mixture will not be smooth) Set aside.
2. For vegetables and chicken, cut broccoli, celery and green onions. Set vegetables aside. Cut chicken into 1 in pieces.
3. Heat 2 tsp of oil in skillet over high heat. Add chicken, 1 tsp ginger and 1 garlic clove. Cook and stir 6-7 minutes or until chicken is no longer pink. remove from skillet.
4. Reduce heat to medium-high. Heat remaining 2 tsp oil. Add broccoli, celery and remaining ginger and garlic. Cook and stir 2 minutes. Add green onions continue cooking 2 minutes or until vegetables are crisp-tender. Return chicken to skillet stir in sauce, bring to boil. Remove from heat.
5. Meanwhile bring 4 c water to boil. Break noodles and add to water. Cook 3 minutes, drain. Stir noodles into chicken mixture sprinkle with cashews.
Makes 4 servings

from pampered chef casual cooking recipe book.

Tex Mex Chicken Taco Soup

I love soup for dinner in the winter.

1/2 cup diced onions
1/2 cup diced green bell peppers
1 tablespoon minced garlic
Vegetable oil
1 pound chicken breasts, boiled and shredded
1 package taco seasoning mix
1 (8-ounce) jar salsa
1 (14-ounce) can kernel corn
1 (14-ounce) can hominy
1 (16-ounce) can ranch style beans (sold at Walmart)
2 (4-ounce) cans tomato paste
2 (14-ounce) cans chicken broth
1 (8-ounce) package cream cheese

Saute onions, green bell peppers, and garlic in a small amount of vegetable oil. Add chicken, taco seasoning mix, salsa, vegetables, beans, tomato paste, and chicken broth. Adjust liquid to your liking.
Bring to a slow simmer and simmer for 20 minutes. Place cream cheese in a separate bowl. Using a measuring cup, take some of the hot liquid from the soup and pour over cream cheese to melt and then add back to the soup. Simmer on low for another 10 minutes. Serve with tortilla chips and grated Monterey jack cheese.
Also, great on the second day over rice.

Breakfast Casserole

Here is one of my favorites. It is great for any meal and very filling. It also warms up nice as leftovers.


Breakfast Casserole

12 eggs
½ cup whipping cream or half and half
½ cup milk
1 package of frozen hash browns (1lb)
1 package of bacon (1lb) (you can substitute with ham, sausage, or turkey sausage)
1 medium onion
1½ cups shredded cheddar cheese
Onion powder
Salt & pepper
Dried parsley flakes

Cook bacon in large skillet and set aside, pour grease out of pan leaving enough to coat the bottom of the skillet. Dice up onion and put into pan with remaining bacon grease. Sauté the onion scrapping the bottom of the pan to get the flavor left from the bacon. Add bag of frozen hash brown to the onions and cook, flipping regularly to cook evenly. Once the hash browns are thawed and easy to work with add onion powder, salt, and pepper to taste. Continue cooking the hash browns until they begin to turn a gold brown and are a little crispy on the bottom. Put the hash browns in a 9 x 13 nonstick pan and press down to create a crust or bottom layer. Break the bacon into small bite size pieces and spread on top of the hash browns. Sprinkle with a layer of shredded cheese (about half).

Mix the eggs, milk, and whipping cream (or half and half) in a small bowl until smooth and combined. Add salt and pepper to your liking. Add remaining shredded cheese and mix to combine. Pour into pan, make sure it covers evenly. Sprinkle with dried parsley flakes (optional).

Bake for 35 minutes at 350 degrees.

Help Please!

Okay everyone here it is. Feel free to add recipes when ever you want. You also can invite whoever you want to join the blog. The more the merrier. I need all the help I can get so hopefully this will work. I guess just let me know if someone wants to join and I will go about adding them. I will add a few favorite recipes later today. Welcome everyone and lets get some good recipes out there for us all to use.