Creamy chicken with mushrooms

This is my sister Patti's recipe and it is great! Very quick (especially if you have chicken breats already defrosted) and easy and I usually have all of the ingredients on hand (except fresh mushrooms). The boys all gobbled it tonight!

2 Tbsp butter
4 chicken breasts (I cut them in half depending on how big they are)
1 1/2 + cups sliced fresh mushrooms (I've never tried the canned ones but no doubt fresh is best)
1 onion, sliced
1+ cloves minced garlic
2 cans cream of mushroom soup
1/2 cup milk
Fresh ground black pepper to taste (Mine definitely isn't fresh ground)
Hot cooked capellini or linguine noodles

In a large skillet melt 1 Tbsp of butter and brown the chicken breasts for 5 minutes on each side; remove from pan. Add 1Tbsp of butter to pan and sauté mushrooms, onions, and garlic until tender. Add soup, milk and pepper. Bring to a boil. Return chicken to skillet and reduce heat to low. Cover and simmer for 5 minutes or until chicken is no longer pink, stirring occasionally. Serve over noodles.

Tonight I served this with peas as a side dish and everyone ended up mixing their peas in with it and it was so yummy! Next time I will just add peas to the skillet and make it a one dish meal!

Best Ever Chewy Chocolate Chip Cookies
 
These really are the best ever cookie!! SOOOO yummy. My sis-in-law, Louisa gave me this recipe.  Just make sure you don't over bake them! 

1 cup margarine (softened)
1 cup brown sugar
1 ¼ cups white sugar
½ tsp salt
¾ tsp baking soda
2 eggs
1 Tbsp vanilla
3 cups flour
1 pkg Hershey’s Milk Chocolate Chipits

Beat margarine
Add brown sugar, white sugar, salt and
baking soda and beat with margarine
Mix in eggs and vanilla
Blend in flour
Stir in Chocolate Chipits
Spoon onto greased cookie sheet
Bake at 350° for 10 minutes

The Soup Nazi's Mexican Chicken Chili

  --> My mom was raving about this soup (they served it at their Relief Society party back in March) saying how delicious it is, so I requested the recipe. Turns out... she was right, and it's amazing.

The Soup Nazi's Mexican Chicken Chili

• 1 pound chicken breast fillets (4 fillets)
• 1 tablespoon olive oil
• 10 cups water <--- OMIT this if you don't feel like letting it simmer for 4-5 hrs!!! I just put 3 cups of water in mine, and only simmered it for a little over an hour...
• 2 cups chicken stock
• 1/2 cup tomato sauce
• 1 potato, peeled & chopped
• 1 small onion, diced
• 1 cup frozen yellow corn
• 1/2 carrot, sliced
• 1 celery stalk, diced
• 1 cup canned diced tomatoes
• 1 15-ounce can red kidney beans, plus liquid
• 1/4 cup diced canned/jarred pimento (fyi: it's the red bits that they stuff inside green olives... look for it by the pickles, or mexican food!)
• 1 jalapeno, diced (I just dumped a small can of chili's in mine instead!)
• 1/4 cup chopped Italian parsley
• 1 clove garlic, minced
• 1 1/2 teaspoons chili powder
• 1 teaspoon cumin
• 1/4 teaspoon salt
• dash cayenne pepper
• dash basil
• dash oregano

On the side:
Sour cream
Pinch chopped Italian parsley

1. Saute the chicken breasts in the olive oil in a large pot over medium/high heat. Cook the chicken on both side until done -- about 7-10 minutes per side. (I used the crock pot, left it in there for a few hrs. nice n' tender) Cool the chicken until it can be handled. Do not rinse the pot.

2. Shred the chicken by hand (hahaha... psych! USE YOUR BOSCH/KITCHENAID!!!) into bite-sizes pieces and place the pieces back into the pot.

3. Add the remaining ingredients to the pot and turn heat to high. Bring mixture to a boil, then reduce heat and simmer for 4-5 hours (unless you only put 3 cups of water... simmer until it's reduced to your liking, and all the veggies are tender!). Stir mixture often so that many of the chicken pieces shred into much smaller bits. Chili should reduce substantially to thicken and darken (less orange, more brown) when done.

4. Combine some chopped Italian parsley with sour cream and serve it on the side for topping the chili, if desired. Makes 4-6 servings.

Bannaberry Bombs

I was looking for a healthy banana muffin recipe  and I came across this one in my "Loneyspoons"  cookbook.  I have to find healthy baking recipes because I love to bake and I could probably be 300 pounds, especially when I am nursing!!!  I LOVE to eat when i am nursing!! :) Usually I eat pretty healthy but for some reason when I am nursing I find it hard.

Anyways, this is a great recipe.  It has a lot of fibre, flax, oats, whole wheat and blueberries.  If your family doesn't like blueberries in their muffins (like mine)  I just used half the amount of blueberries.  Also, this recipe doesn't have a lot of sugar, so make sure your bananas are nice and ripe!

• 1 cup quick-cooking rolled oats 
• 1/2 cup each whole wheat flour and all-purpose flour
• 1/2 cup sugar
• 1/4 ground flax or wheat germ
• 1 1/2 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 1/2 cup ripe bananas (about 3 large or 4 small)
• 1/4 cup butter melted
• 1 egg
• 1 cup fresh or frozen blueberries

1. Preheat oven to 375.  Spray a 12-cup muffin tin with cooking spray and set aside.
2. Combine dry ingredients in a large bowl.
3. in a med. bowl whisk together bananas, butter and egg.  add wet ingredients to dry and stir until just moistened.  Gently fold in blueberries.
4. Bake for 20 min.

Chocolate Zucchini Bread

Now that summer is over I am back!  All summer long we ate from our BBQ, I don't even think I turned on my oven.  BBQ chicken, steak, elk burgers. And corn on the cob.  A lot of Taber corn!!  I think this year was the best corn on the cob I have ever tasted. Yumm.  But I have to say I am a little bit corn cobbed and BBQ'd out and ready to get back to cooking and baking!

Anyways, Brad's cousin gave me two ginormous zucchinni's last week and I have been wondering what to do with them.  I got out my handy dandy bosch vegetable chopper thingy and I had my zucchini grated in no time(thank heavens!!! it used to take me FOREVER).  The boys helped me because they loved to push the zucchini in the little slot thingy.

Here is the recipe, it is from Our Best Bites.  Sooo yummy it's more like dessert!! I did use one cup whole wheat flour and one cup of white and you couldn't even tell.

Chocolate Zucchini Bread {makes 2 loaves}
Recipe by Our Best Bites
2 C flour
2 t cinnamon
1/2 t salt
1 1/2 t baking soda
6 T unsweetened cocoa powder
1/2 C canola oil
1 C sugar
1/4 C brown sugar
3 eggs
2 t vanilla
1/2 C sour cream
3 C grated zucchini
3/4 C mini chocolate chips
optional: zest from one orange
Topping:
2 T brown sugar
2 T white sugar
1/2 t cinnamon
Preheat oven to 350 degrees. Butter and flour 2 loaf pans and set aside. I actually used one 8″ disposable pan to give away and a larger 9″ one for me and the batter divided perfectly. So you should get 2 very full 8″ pans or slightly less full 9″. Do one of each like I did!

Corn Pone Ya'll!

Yum. This right here is the goods. A friend of mine here in Whitehorse passed this recipe on to me, and I'm not exactly sure who she got it from... but whoever you are: you rock! Pull these straight out of the oven, slice into squares, slather them in Becel margarine... and if you're not careful, you might just eat the whole pan! Trust me, I would know. Oh, and serve with TACO SOUP. You won't regret it. The key here is FINE GROUND cornmeal. Seriously makes all the difference!

Ingredients
1 c. sugar
½ c. butter or shortening (or margarine... works for me!)
2 eggs
1½ c. cornmeal (best when it's fine ground! Bob's Red Mill or similar)
1½ c. flour
3 t. baking powder
½ t. salt
1½ c. milk

Cream shortening and sugar. Add eggs and beat well. In a separate bowl combine cornmeal, flour, baking powder and salt. Add alternately with milk. Pour into greased and floured 9 x 13-inch pan. Baker at 350º for 45 minutes.

Best Clam Chowder Soup EVER!

It was always my family's tradition to eat soup on Christmas Eve.  Clam Chowder and French Onion.  Brad and I have decided to continue on with that tradition!  We usually serve the clam chowder in sour dough bread bowls and it is soooo yummy.  I just found this recipe in a pile of papers from last year and I have to write it down so I don't have to call my Mom or sister when we make it again this year!

Clam Chowder

2 6 oz cans of drained clams, chopped
1 Cup of chopped onion
1 Cup of diced celery
2 Cups of cubed potatoes
3/4 Cup of butter
3/4 Cup of Flour
1 Quart half/half
3/4 tsp salt
1/4 tsp pepper

Chicken Croissants

This is Heather's recipe.  I made it for Blake's baby blessing.  It is a great recipe if you need to feed a crowd!!

2 cups cooked chicken
1/2 cup of chopped celery
1 cup pineapple chunks
1/4 tsp dry mustard
1/4 cup green onion
1/3 cup toasted sliced almonds
2/3 cup mayo or miracle whip
1/2 cup grated cheese
1 tsp lemon juice
salt and pepper
1/2 cup purple grapes halved

Spinach Salad Dressing

This dressing recipe is from Krystyn and it is soooo yummy! You will love it.  I usually put it with spinach, strawberries, grapes, pecans and craisins, but you can put it on any salad!  i have put it on a lettuce salad before too and it was yummy.

Dressing:

1/2 cup sugar
1 TBSP poppy seeds
1 TBSP sesame seeds
1 TBSP worcestershire sauce
1/4 cup oil
1/4 cup apple cidar vinegar

THE BEST and EASIEST chocolate cake/ cupcakes OF ALL TIME!!!!!

ok, super built up title. but  NO lie i have tried many many variations of your basic chocolate cake, and this one trumps them all by FAR!! even better than any ive tried from scratch. I've made it now at least 3 times for Dicks birthday, and gretas and mothers day. LOVE.

1 box devil’s food cake mix
1 small pkg Jello instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs, beaten
1/2 cup milk
1 tsp vanilla
2 cups mini chocolate chips (or substitute with chopped up reece peanut butter cups- awesome)

Preheat oven to 350 degrees F. In a very large bowl, mix together everything except chocolate chips. Batter will be thick. Stir in the chocolate chips. Pour batter into cake pan of choice (I normally use two 9-inch pie pans). For cooking time, I use the cooking times on the back of the devil’s food cake box as a guide and usually add 10 mins to whatever it says. Then I do the toothpick check, and if it’s not done, I check on it every 5 mins after that. It usually takes around 45 mins for two, 9-inch pie pans.

Cornflake cookies

My sister gave me this recipe for cornflake cookies and at first I was pretty skeptical but I needed a little excitement in my life so I thought I would give it a whirl. Turns out these are so yummy! A nice change from the usual chocolate chip. Beat until light and fluffy: 1 cup shortening (I just used butter) 1 cup packed brown sugar 1 cup granulated sugar 2 eggs 1 tsp vanilla Sift together and stir in by hand: 2 cups flour 1/2 tsp baking powder 1 tsp soda 1/2 tsp salt Then stir in: 1 7 oz package FLAKED coconut 2 cups cornflakes Chocolate chips as desired Bake at 350* for 12-15 minutes until barely done

Bread

I make this bread a couple times a month and freeze the loaves. It is an awesome recipe. So healthy and yummy!!! I got it from my sister-in-law, Louisa, who got it from Sarah's Mom and just tweaked it a bit.

I grind my own wheat, so I use more white flour than this recipe says because otherwise the bread doesn't rise very well!! I read on a package of a case of flour that I bought once that if you use 1Tbsp of lemon juice per 5 cups of flour it helps rise the bread and interacts with the gluten or something or other. Anyways, it helps make a yummy loaf!! Also, this recipe is so versatile. If you want only white bread, than just use white flour and you don't have to use red river!!

I have a convection oven so I put all 5 loaves in at the same time at 350. Enjoy!

Bread recipe for Bosch

5 cups warm water

½ cup honey

2 Tbsp yeast

­Pulse twice

6 Tbsp oil

2 Tbsp lemon juice (optional)

2 cups dry Red River Cereal (you can also use Sunny Boy cereal or sometimes I use just oats)

6 cups whole wheat flour (or 3 cups ground whole wheat flour and 3 cups white flour)

1 cup white flour

4 tsp salt

Put on medium (2) for 8 minutes

2 cups whole wheat flour (or 1 cup ground whole wheat and 1 cup white flour)

2-5 cups white flour (add until the dough pulls from the bowl sides and add ½ cup more)

Put on medium (2) for 8 minutes

Take off bosch base and place a tea towel on top

Let dough rise for 15 minutes

Punch down

Let dough rise for 15 minutes

Form loaves (5 loaves)

Let loaves rise for 1 hour

Bake at 350°C for 30 minutes

Beef and Broccoli

Krystyn told me about this recipe. It is soo good. The sauce is great. I think we will be adding this to our Chinese Food favourites. The only thing I didn't have in the recipe was peanut oil. Olive oil worked great.

The Best Broccoli Beef

printed from melskitchencafe.com

*Serves 4-5

INGREDIENTS:

Sauce:

1 tablespoon rice wine vinegar

2 tablespoons low-sodium chicken broth

5 tablespoons oyster sauce

2 tablespoons light brown sugar

1 teaspoon toasted sesame oil

2 teaspoons cornstarch

Beef and Broccoli:

3 tablespoons soy sauce

1 1/2 pounds flank steak, cut into 2-inch-wide strips with the grain, then sliced across the grain into 1/8-inch-thick slices

6 medium cloves garlic, pressed through garlic press or minced (about 2 tablespoons)

1-inch piece fresh ginger, minced (about 1 tablespoon)

1 teaspoon peanut oil or vegetable oil, plus extra for cooking

1 1/4 pounds broccoli, cut into bite-sized pieces

1/3 cup water

3 medium scallions, sliced 1/2-inch thick on diagonal, optional

DIRECTIONS:

In a medium bowl, combine beef and soy sauce. Cover with plastic wrap and refrigerate at least 10 minutes or up to 1 hour. Meanwhile, whisk the sauce ingredients together in a liquid measure or small bowl. In another small bowl, combine garlic, ginger, and 1 teaspoon peanut oil. Set aside.

Heat 1-2 teaspoons peanut oil in 12-inch nonstick skillet over medium-high heat until hot and rippling. Add half of beef to skillet and break up clumps; cook, without stirring, for 1 minute, then stir and cook until beef is browned around edges and cooked through, about 1-2 minutes. Don't overcook the meat - cook until just barely cooked through so the meat stays tender. Transfer beef to a medium bowl and cover with a lid and tin foil. Heat another 1-2 teaspoons peanut oil in the skillet and repeat with remaining beef.

Add 1 tablespoon peanut oil to now-empty skillet; heat until rippling and hot. Add broccoli and cook 30 seconds; add water, cover pan, and lower heat to medium. Steam broccoli until tender-crisp, about 2 minutes. Push the broccoli to the sides of the skillet and add the garlic/ginger mixture. Cook, mashing the mixture with a spoon, until fragrant, about 15-30 seconds. Stir the mixture into the broccoli. Add the beef back to skillet and toss to combine. Whisk the sauce to recombine and add to the skillet. Cook, stirring constantly, until sauce is thickened and evenly distributed, about 1-2 minutes. Transfer to a serving platter, sprinkle with scallions, and serve - or be like me and serve it straight out of the skillet!

Chicken orzo skillet

Most of you Saskatooners probably already have this recipe because it is in the Saskatoon recipe book but for those who don't, this is a keeper! This is one of my families favorite meals and is so quick and easy!

1 tsp olive oil
3/4 lbs boneless chicken breasts, cut in strips
2 cups sliced button mushrooms (must be fresh!)
1/2 cup chopped onion
2 cloves garlic, minced
1 can cream of mushroom
2/3 cup water
3/4 cup orzo
1 cup shredded carrot
1/4 tsp ground black pepper
1 tbsp chopped fresh basil leaves (I just use dried)
2 basil leaves, cut in fine strips (I never do this)
1 tomato, diced

Cook chicken until well browned in oil. Add mushrooms, onions, and garlic. Cook and stir for 3 minutes. Add all other ingredients except basil strips and tomato. Mix well and bring to a boil. Reduce heat. Cover and simmer 15 minutes, stirring occasionally. Add basil strips and tomato and stir to combine.

I would suggest removing the chicken before you add all the mushrooms and stuff (just make sure it is fully cooked first) because otherwise it gets kindof dried out. Add it in at the very end.

Enjoy!

Lemon Chicken (with asparagus?) and Noodles!

I googled "easy 30 minute meals" the other day, and found myself a keeper.

Ingredients:

• 2-3 boneless skinless chicken breasts
• 1/3 cup flour
• 6 Tablespoons butter, divided
• 2 Tablespoons finely chopped onion (ha! oops! I just noticed that it says 2 Tbsp! I actually put a whole onion in... but it was still uh-maze-ing!)
• *Optional (and highly recommended): 1 cup bite-sized asparagus pieces (I had some on hand, and it was a perfect addition!)
• 1 cup chicken broth
• 3 Tablespoons fresh lemon juice
• 2 - 3 cups egg noodles ('cause egg noodles are the bomb diggity!!!)

Directions:

1. Slice chicken crosswise into narrow strips. Coat lightly with flour.
2. Saute chicken in 3 Tablespoons of butter, over medium-high heat, until cooked through, stirring frequently.
3. Remove and keep warm. (Cook egg noodles according to package directions, drained and lightly butter.)
4. Add onion to pan and cook until soft, about 1 to 2 minutes. (At this point, I also added the 1 cup of bite-sized asparagus pieces! Saute them right along with the onions.)
5. Add chicken broth and bring to a boil. Add lemon juice and bring to a boil until mixture is reduced to about 1/3 cup (4 to 5 minutes). **I cooked mine for a little longer, until the asparagus was good n' done!
6. Remove from heat and add remaining 3 Tablespoons butter. Don't be alarmed if it looks too watery! Once the chicken is added, it thickens up nicely!
7. Return chicken to pan and heat through. Serve with egg noodles. (I just threw my drained noodles right in the pan, and mixed everything together. Money.)

Makes 4 servings.

Baked Potato Soup

I seriously love this soup. It is SOOooo yummy. Your kids will gobble it up. I make it when it's 3 or 4 in the afternoon I don't have any meat thawed for supper and I don't know what to make for dinner! Just throw some potatoes in the oven and the rest of the ingredients are what I usually have in the fridge. With a salad or fresh veggies on the side and you have a great meal.

Baked Potato Soup

3/4 cup butter
3/4 sup chopped onion
3/4 cup flour
2 (1 L) boxes of chicken broth
1 can evaporated milk
8 baked potatoes
Salt and pepper to taste
1/2 tsp basil
shredded cheddar cheese
chopped green onions
1pkg (about) crumbled, cooked bacon (i sometimes just used the packaged bacon from costco)
sour cream (optional)

Melt butter, fry onions until clear and add flour and mix till thickened. Over heat, add chicken broth slowly until smooth and creamy. Slowly add evaporated milk. Add salt and pepper to taste. Add 1/2 tsp basil, it gives really good flavour). Scoop out 3 - 4 potatoes and mash. Then add to the cream broth mixture. (I took my Braun hand blender and whipped it up to smooth out the potatoes.) Take the rest of the potatoes and remove skins (I left some of the skin on.) Chop into large chunks and add to the soup.

To Serve: Place a dollop of sour cream, shredded cheese, bacon bits and green onion on top of each serving.

Serves about 10-12 people.

 Chocolate Oreo Cupcakes

1 pkg    chocolate cake mix

1 pkg    instant chocolate pudding mix (4 serving box)

1 cup    sour cream

1 cup    veg. oil

1 tsp     vanilla

4          eggs

1/2 cup  warm water

2 cups   oreo's finely chopped (about 24 cookies)

Preheat over to 350 and line muffin tins.

In a large bowl mix together cake mix, pudding mix (in powder form), sour cream, oil, vanilla, eggs and water. 

(Do not over mix batter as it will make the batter turn to pudding). 

Gently stir in oreos and divide batter into muffin cups. 

Bake for 20 minutes or till top is springy to touch. Cool completely.

Cookies and Cream Frosting

1 stick   butter (1/2 cup)

8 oz      cream cheese (room temperature)

3 cups   powdered sugar

12         oreos finely chopped

1 tsp     vanilla

pinch     salt

Beat butter and cream cheese until fluffy (2-3 minutes).

Slowly add sugar 1 cup at a time, then add salt and vanilla.

Gently stir in oreos. Do not over stir. 

ENJOY!

I recently had these at a Super Bowl party and they were FANTASTIC! I seriously thought they were better than crazy cake cupcakes, just the perfect cream cheese icing, not too cream cheesy but dreamy and delicious and so moist, i was in heaven and ate too many! I haven't made these myself yet, but got the recipe and will be making soon for Nixon's bday party I hope, :)

San Francisco Chops 
{Slow Cooker}
from melskitchencafe.com (I love that blog, seriously too many good eats, and they always turn out!)

*Note: you can use boneless or bone-in pork chops. I’ve used both and either way, the meat becomes so tender it is falling apart so you can fish out the bones, if you are using bone-in chops. Just make sure that the pork chops you use are on the thicker side – about an inch thick. The dish benefits from the quick browning of the pork chops and although I know some of you will roll your eyes at this step, you’ll be grateful for the depth of flavor it provides. DO NOT skip this step it makes ALL the difference and takes 2 minutes. Also, the red pepper flakes do not add spiciness, instead, they add a dimension of flavor the dish needs to come together. You can reduce the amount to a pinch but don’t omit completely.
*Serves 4-6

INGREDIENTS:
2 tablespoons extra-virgin olive oil
4 pork chops, about 1-inch thick
Salt and pepper for seasoning
2 cloves garlic, finely minced
1/4 cup reduced-sodium soy sauce
1/4 cup low-sodium chicken broth
2 tablespoons packed light brown sugar
1/4 teaspoon red pepper flakes
1 tablespoon cornstarch
1 tablespoon cold water

Hot Cooked Rice, for serving ( I used brown rice)
DIRECTIONS:In a large 12-inch skillet, heat the oil over medium-high heat until it is simmering and hot. Season the pork chops on both sides with salt and pepper. Brown the pork chops for 1-2 minutes on each side in the hot oil until golden. Transfer the chops to the slow cooker. Add the garlic to the drippings in the skillet and stir constantly over medium heat until the garlic is aromatic and golden (but not burned or it will turn bitter!). Stir in the soy sauce, broth, brown sugar and red pepper flakes; cook and stir until sugar is dissolved. Pour over chops.
Cover the slow cooker and cook on low for 7 to 8 hours until the meat is tender. If using bone-in pork chops, fish out the bones from the slow cooker. Remove the chops from the slow cooker to a shallow pan or plate – they will most likely be falling apart in tenderness at this point. In a small bowl, combine the cornstarch and cold water until smooth. Whisk the cornstarch slurry into the sauce in the slow cooker. Return the chops to the slow cooker. Turn the slow cooker heat to high and cook for 30 minutes to an hour longer, until the sauce is slightly thickened. If you want a super duper thick sauce, once you remove the chops from the slow cooker, pour the sauce into a pan and place it over medium heat on the stove. Add the cornstarch slurry and bring the sauce to a boil. Boil for 1-2 minutes until the sauce is thick. Add the pork and heat through.
Serve the tender chops over rice and garnish with green onions, if desired.

*This was REALLY really yummy, Elias kept stealing all mine! I should have made more and it was SOOO easy to make, the prep took no time at all. I served it with brown rice and steamed broccoli, try not to overcook them, you want it falling apart, I didn't have time to cook on low for 7 to 8 hours so I just did it on high for 4, it probably would have been even better if it was cooked on low, next time. enjoy!

Lemon Dill-icious Salmon

If you do not like lemon, dill, or salmon you can stop reading this post right now, cause this recipe has a lot of each. I dont know about you guys but i'm alwyas looking for quick, easy, and healthy recipes to make cause i have about a 30 min. window of time to make dinner while hazel has her last nap and my kids aren't fighting. This is a gooder. Like i said, quick, easy, healthy. Oh and i buy the salmon fillet from costco for this recipe, not the steaks, but you could do either! Enjoy!

ALSO*** This website has changed my meal planning FOREVER!!! Pepperplate.com It is an online meal planning site that links to your phone, compiles grocery lists, etc. AMAZING!!! check it out!

Salmon with Lemon and Dill

• • 1 pound salmon fillets
  • 1/4 cup butter, melted
  • 5 tablespoons lemon juice
  • 1 tablespoon dried dill weed
  • 1/4 teaspoon garlic powder ( i use real garlic minced, 3 cloves)
  • sea salt to taste
  • freshly ground black pepper to taste

---

INSTRUCTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
2. Place salmon in the baking dish. Mix the butter and lemon juice in a small bowl, and drizzle over the salmon. Season with dill, garlic powder, sea salt, and pepper.
3. Bake 25 minutes in the preheated oven, or until salmon is easily flaked with a fork. ( i usually cover it with foil for the first 15 min, and then remove foil for the last bit. DO NOT overcook, gross)

Layered Lemon Dessert

Okay, seriously. You'll think you've died and gone to lemony-cheesecake heaven once you've tried this stuff! SO scrumptious.

CRUST

2 cups All-purpose flour                   

1 cup Butter (or hard margarine)       

1 cup Finely chopped pecans

SECOND LAYER

1 cup Whipping cream

2 Blocks of cream cheese, softened

1 cup Icing (confectioner’s) sugar

THIRD LAYER

2 Envelopes of lemon pie filling (not instant) enough for 2 pies  

2 Large eggs (see Note 1)

TOPPING

2 cups Whipping cream
2 tbsp. Granulated sugar

1 tsp. Vanilla extract

Chopped pecans, for garnish

Crust: Measure flour into medium bowl. Cut in butter until mixture resembles coarse crumbs. Add pecans. Stir. Press firmly in ungreased 9 x 13 inch (22 x 33 cm) pan. Bake in 350°F (175°C) oven for about 15 minutes until golden. Cool.

Second Layer: Beat whipping cream in medium bowl until soft peaks form. Using same beaters, beat cream cheese and icing sugar in large bowl until smooth. Fold in whipped cream. Spread evenly over crust.

Third Layer: Prepare pie filling according to package directions, using 2 eggs. Cool, stirring often. Spread evenly over Second Layer.

Topping: Beat all 3 ingredients in medium bowl until soft peaks form. Spread evenly over Third Layer.

Garnish with pecans. Cuts into 24 pieces.

Note 1: Use 2 whole eggs instead of the 4 yolks the package instructions call for.

Abc muffins (apple, banana, carrot)

I grew up on these muffins. So yummy and healthy too.

1 cup flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp cinnamon
1/2 tsp salt
1/4 cup bran
2 beaten eggs
1 cup sugar
1/2 cup oil (I use 1/4 cup applesauce, 1/4 cup oil)
1 cup grated apple ( 1 apple)
1 cup mashed banana
1 1/2 cup grated carrots

Combine dry ingredients. In separate bowl mix eggs, sugar, and oil. Stir into dry ingredients. Add apple, banana, and carrots. Stir well. Bake at 350 for 15-20 minutes.

MIA

sorry gang, i've been MIA from this blog for awhile. mainly because i haven't made anything noteworthy is sometime to be honest. but i have a gooder for you tonite! i actually can't believe i haven't posted this yet because it is my go-to recipe this winter, it's super easy, i make it once every 2 weeks at least, and if i ever ask Dick what he wants me to make for dinner he says...stroganoff :) So here you go, it's from the best bites cookbook, but not on their blog. i make it basically true-to recipe except for the sour cream, i only use about a 1/4 C not 1/2 C...but thats just to my liking. anyways, its a good one to try in this deep freeze, warm, and garlicy, and delish!

Beef Stroganoff

1 pound top sirloin or tenderloin steak (About 2 or 3 good sized steaks)

1/2 tsp salt

1/4 tsp black pepper

6 Tbsp butter, divided

1 reg. pkg mushrooms sliced(It calls for cremini mushrooms which I like, but reg. ones are fine)

3/4 C diced onion(1 small onion)

4 cloves garlic, minced

3/4 C warm water

1tsp beef bouillon, or 1 cube

2 Tbsp flour

2 tsp Worchestershire sauce

1/2 C of sour cream ( i use 1/4 C or so)

1 Pkg Egg noodles

1. Slice steak into thin strips about 1/4 inch think. sprinkle generously with salt and pepper and set aside

2. Melt 2 T butter in a large skillet over med. heat and add onions and garlic. sautee for a couple min, then throw another 2 T of butter and sliced mushrooms. continue to saute for 3 or 4 min until mushrooms and onions are tender. Remove everything from the pan, and set aside.

3. Slightly increase heat and melt 2 T butter in the pan. add beef and saute, stirring, for 3-5 min, or until no longer pink

4. While beef is cooking, whisk water, bouillon, flour and worchestershire sauce together until smooth. add this mixture to the beef and return mushroom mixture to the pan as well. bring the sauce to a simmer and cook for 1-2 min to thicken. Remove pan from heat and stir in sour cream. Add additional salt and pepper to taste. Serve over egg noodles, or white rice.( We do egg noddles for sure)

hope that makes up for my lack of contribution:)

Smoothies Rock!

I LOVE a good smoothie. Any time of the day, and any day of the year. Truth: I make them... a lot. Maybe too much. Here are two of my FAVORITE recipes.

a classic..
Orange Julius

• ¾ cup frozen orange juice concentrate
• 2 cups milk
• ½ cup sugar or splenda
• 1 tsp vanilla (make sure it's the real good stuff from Mexico... cue mouth watering... AHHH I LOVE IT!)
• 1 whole tray of icecubes

Put all ingredients into blender, and blend until all icecubes are completely crushed. Then.. gulp it like crazy! It totally tastes like orange creamsicles. YUM!

Makes 6 cups!

Berry-Orange Smoothie
(This is just a "berrified" version of the beloved orange julius. I kind of just throw it together, so I don't really have measurements. Adjust to your liking!)

• 2-ish cups frozen mixed berries (or frozen raspberries and blueberries- whatevs)
• 1 - 2 cups milk (depending on how thick you like it- start out with less, and add more if needed)
• ⅛ - ¼ cup sugar or splenda
• 1 tsp vanilla
• 2 - 3 spoonfulls frozen orange juice concentrate!!!! Yum...

Put all ingredients into blender, and blend until smooth. Then, once again.. gulp it like crazy! The hint of orange makes my taste buds smile.

Makes 2-ish cups!