Southwest Chicken Salad

Using McCormick® Taco Seasoning in a marinade is a great way to infuse chicken with a Southwestern flavor. Sliced chicken over a bed of lettuce makes a delectably light dinner.
Prep Time: 5 minutes
Marinate: 30 minutes
Cook Time: 14 minutes
Makes 6 servings.

Ingredients:

1 package McCormick® Taco Seasoning Mix
1/4 cup oil
1/4 cup lemon juice
1/4 cup water
1 1/2 pounds boneless skinless chicken breast halves
8 cups salad greens

Assorted toppings. such as salsa, sour cream, shedded Cheddar cheese and sliced black olives (optional)
Directions:1. Mix Seasoning Mix, oil, lemon juice and water in small bowl. Place chicken in large resealable plastic bag or glass dish. Add marinade; turn to coat well.
2. Refrigerate 30 minutes or longer for extra flavor. Remove chicken from marinade. Discard any remaining marinade.
3. Broil or grill over medium-high heat 6 to 7 minutes per side or until chicken is cooked through, turning frequently.
4. Cut chicken into thin slices. Divide salad greens evenly among serving plates. Top with sliced chicken. Serve with assorted toppings, if desired,

I can relate to this a little too well. Just replace Calvin with Bryce or Ross.

Coconut Syrup

My friend Nikki, introduced me to coconut syrup. Holy yummy batman! If you like coconut this is to die for!!! The hitch is that you have to go to Hawaii to get it. Well I am looking for syrup recipes that are similar, here are a few I found. Tell me which one is your favorite

COCONUT SYRUP:
1 c. sugar

1/2 c. water

2 tbsp. butter

1 tsp. coconut extract

Combine sugar, water and butter and bring to a boil; boil 5 minutes. Remove from heat and stir in flavoring. Serve over warm pancakes.

Another one:

COCONUT FLAVORED PANCAKE SYRUP

1 c. sugar

1 c. light Karo

Boil sugar and Karo together until sugar is dissolved. Take off heat and add 1 cup cream and 1 teaspoon coconut flavoring. Keep in refrigerator.

Another one: (this one sounds really good since it has cream of coconut but I would use butter)

1 cup canned cream of coconut

2 tablespoons margarine

1 tablespoon lemon juice

1 sprinkle salt

Directions:
Combine all ingredients in a small saucepan and gently heat. Serve warm on cake or ice cream or pancakes and waffles.
This recipe from CDKitchen for Coconut Syrup serves/makes 1 cup

Hot Cross Buns

My Cousin Janell said these are good, so I looked them up and am going to make them tomorrow, right after I run out and buy a candy thermometer.

Jenn, thanks for all the great recipes. I love checking out this site and have tried many of your great taste treats.

Hot cross buns

Makes 2 dozen

1 C milk
2 T yeast
1/2 C sugar
2 tsp. salt
1/3 C butter, melted and cooled
1 tsp. cinnamon
1/2 tsp. nutmeg
4 eggs
5 C flour
1 1/3 C currants or raisins
1 egg white

Glaze
1 1/3 C confectioner's sugar
1 1/2 tsp. finely chopped lemon zest
1/2 tsp. lemon extract
1- 2 T milk

In a small saucepan, heat milk to very warm, but not hot (110°F if using a candy thermometer). Fit an electric mixer with a dough hook. Pour warm milk in the bowl of mixer and sprinkle yeast over. Mix to dissolve and let sit for 5 minutes.

With mixer running at low speed, add sugar, salt, butter, cinnamon, nutmeg and eggs. Gradually add flour, dough will be wet and sticky, and continue kneading with dough hook until smooth, about 5 minutes. Detach bowl, cover with plastic wrap and let the dough "rest" for 30-45 minutes.

Return bowl to mixer and knead until smooth and elastic, for about 3 more minutes. Add currants or raisins and knead until well mixed. At this point, dough will still be fairly wet and sticky. Shape dough in a ball, place in a buttered dish, cover with plastic wrap and let rise overnight in the refrigerator (see note at right if you're in a hurry). Excess moisture will be absorbed by the morning.

Let dough sit at room temperature for about a half-hour. Line a large baking pan (or pans) with parchment paper (you could also lightly grease a baking pan, but parchment works better). Divide dough into 24 equal pieces (in half, half again, etc., etc.). Shape each portion into a ball and place on baking sheet, about 1/2 inch apart. Cover with a clean kitchen towel and let rise in a warm, draft-free place until doubled in size, about 1 1/2 hours.

In the meantime, pre-heat oven to 400° F.

When buns have risen, take a sharp or serrated knife and carefully slash buns with a cross. Brush them with egg white and place in oven. Bake for 10 minutes, then reduce heat to 350° F, then bake until golden brown, about 15 minutes more. Transfer to a wire rack. Whisk together glaze ingredients, and spoon over buns in a cross pattern. Serve warm, if possible (Hot Cross Buns).

Note
A traditional favorite on Good Friday in England, Hot Cross Buns are a spicy currant or raisin studded yeast bun, topped with a "Cross" of lemon flavored icing. While Christians have adopted the cake and the symbolism of the cross, it wasn't always so. To Pagans then as now, the cross was symbolic of the sun wheel, which symbolizes perfect balance at the time of the Spring Equinox.

Hot Cross Buns were probably originally used in ceremonies and rituals and the Christian Church attempted to ban the buns, although they proved too popular. Left with no alternative but defeat, the church did the next best thing and "Christianized" the bread with Queen Elizabeth I passing a law which limited the bun's consumption to proper religious ceremonies, such as Christmas, Easter or funerals.

If you're not familiar with making yeast breads, please follow this link for general instructions first!

Thought this was a cute quote

Tis an ill cook that cannot lick his own fingers."
-William Shakespeare (1564–1616)

Dutch oven

I know we're working on Economical meals right now, but Dennis is taking a Dutch oven class and has to make a dessert...Dennis has NEVER cooked. I don't have many Dutch oven recipes, so I was looking for some help? HELP?! :)

Taco Soup

Very low cost for feeding a lot of people or for freezing, I'm sure gr. turkey would be good with this also...

1 lb. Hamburger, browned

1 med. onion, chopped and cooked

1 large can chopped tomatoes

1 can Kidney beans

1 can Corn

1 can Pinto Beans

1 can Ranch Style Beans

1 pkg. Dry Ranch Mix

½ pkg. Dry taco seasoning mix

Do not discard juice of all cans—add it! Combine all ingredients, bring to a boil…simmer 20 minutes. Serve with cheese, fritos and a dollop of sour cream.

Beef Stroganoff—Jenn

1 lb steak, cut into strips

1 med onion, chopped

1 can cream of mushroom soup

1 c. sour cream

salt and pepper to taste

Brown steak, cook onions until translucent. Add soup and sour cream, if too thick add a little bit of water. Salt and pepper to taste. Serve over hot rice or rotini noodles. Also good over baked potatoes.

Easy Chicken Veggie Stir Fry

Basically all our meals are economical these days! this is one of my favorites.

Chicken and Veggie Stir Fry—Jenn

2 T. cornstarch

1 can (16 oz) chicken broth

1 lb. Chicken breast, cut into strips

2 t. soy sauce

5 c. veggies, cut up

4 c. hot cooked rice

Mix 1 c. broth and cornstarch until smooth, set aside. Stir fry chicken until lightly browned and set aside. Add remaining broth, soy and veggies, heat to a boil. Cover and cook over low 5 mins or until veggies are tender-crisp. Stir cornstarch mixture and add. Cook until mixture boils and thickens, stirring constantly. Return chicken to pan and heat through. Serve over rice.

Economical Meals

The next set of recipes are my economical meals that on the most part are also fast and easy. They may not be gourmet (well the gnocchi are but they are not fast) but we enjoy them. I would love for you to add your economical, fast and easy meals. These are the recipes I need to collect more than anything. So if you read this will you PLEASE PLEASE PLEASE add your fast meals. Thanks! Julie

Meatloaf

Economical especially if you use the gr. Turkey at Super Walmart. In Boise it was only $.99 per pound. Here in Utah is it $1.37 per pound. It is an easy recipe and cooked with baked potatoes make it a filling meal.

1 1/2 lb. gr. beef or turkey

3/4 c. oats, uncooked

1/4 c chopped onion

1 1/2 tsp. salt

1/4 t pepper

1 c tomato juice

1 egg, beaten

Combine thoroughly. Place in ungreased bread loaf pan. Cook 350 degrees for 1 hour and 15 minutes. 8 servings.

We serve it with Ketchup but it would be good with this yummy gravy...

2 tsp worchestershire sauce

1 Tbsp. Ketchup

1 can. Campbells GOLDEN Mushroom soup

Mix and pour over meatloaf for the last 15 minutes of cooking!

Impossible Cheeseburger Pie

This is EASY with a capital E!!! If you like hamburgers you will like this and it is a fast meal. Easy, fast, economical and good, the only problem I have is to not be tempted to serve it too often so that we get sick of it. Too much of anything is not good. The balance for me is the challenge.

1 lb. gr. beef/turkey

1 c chopped onion

1/2 tsp salt

1 c shredded Cheddar Cheese

1/2 c bisquick

1 c milk

2 eggs

Pre-heat oven 400 degrees. Grease 9" pie plate. Cook gr. beef and onion until beef is brown; drain. Stir in salt. Spread in pie plate; sprinkle with cheese.

Stir remaining ingredients until blended. Pour into pie plate.

Bake about 25 minutes or until knife inserted in center comes out clean. 6 servings.

High Altitude: Bake 30-35 minutes.

Serve with any toppings you would serve on a hamburger. We only go as far as Ketchup though.

PS The picture looks as though it has not been cooked yet. Mine turns out golden brown.

Gnocchi- Italian Potatoe Pasta

Here is a yummy dish that in inexpensive. I love this and you can eat it like pasta with red sauce, Alfredo sauce, pesto sauce, or just butter and Parmesan cheese. We love this, even my son who turns his head up to many foods eats this one. The best thing about this dish is the price very economical!

6 large potatoes, peeled, hot and cooked (I boil them)

4 T. butter

3 eggs, slightly beaten

2 tsp. baking powder

4 c. flour

Mash potatoes. Beat in butter, eggs and baking powder. Salt and pepper to taste. Sift in flour, making a stiff dough. Mix and knead until dough is smooth. Shape dough into long rolls (remember the play dough days make the super long snakes we use to make) about as thick as a finger and cut into 1" pieces. Press each piece with you thumb to make a crescent shape (I don't bother with the crescent but it is in the directions). Cook gnocchi a few (I do more than a few)at a time in a large pot of boiling salted water until they rise to the surface. Arrange in a heated baking dish and sprinkle with melted butter and Parmesan cheese. Set dish in a 350 degree oven til cheese is melted. Salt and pepper to taste.

If you are serving with a sauce omit the sprinkling of butter and Parmesan cheese. Although it still would be excellent with it just a lot more fattening.

Crock Pot Refried Beans

I made this for our dinner to go in our burritos. The neighbor kids who are from Mexico, were here and I gave them each some. Talk about feeling insecure. I am not sure how it compares to their mom's beans but we loved them. Especially compared to the Walmart Great Value beans from a can.

The recipe is from http://www.recipezaar.com/. Here it is...

Ingredients
1(8ounce)bag dried pinto beans
1/4 yellow onion or white onion, finely chopped
1 teaspoon cumin
2 teaspoons garlic powder
1 teaspoon chili powder
2 teaspoons salt
1/2 teaspoon red pepper flakes
Directions
1Soak beans overnight or for 8 hours. Discard floating beans and beans that are cracked.
2Rinse beans thoroughly under cold water. Add beans to Crockpot, cover with 1" of water.
3Add salt - approximately 1 tablespoon.
4Add approximately 1 teaspoon of garlic & chili powders.
5Add 1 1/2 (approx) of cumin.
6Sprinkle red pepper flakes.
7Cook on low 4-6 hours or until beans are tender.
8Once beans are done transfer some of your beans to the Cuisnart. Add some of your cooking water. Mix until blended.

Greek-Style Skillet Supper

I have had this recipe in my recipe box for a LONG time and I finally tried it for the first time tonight. Talk about easy and yummy! Pierce had two large helpings! This is going to become a regular. It calls for Cinnamon which I hesitated to put in but decided to try it. The scent did not convince me this was a keeper but the taste sure did.

This recipe is from http://www.mccormick.com/ which I have added to my links. I did check out the site and there are more recipes that I will HAVE to try. I hope the others are as fast and easy as this. I think you could have this made in 30-45 minutes but you can easily do other things while it is cooking.

1/2 pound gr. beef (again I used gr. turkey and it was fabulous. I like gr. turkey because it is cheaper and healthier)

1/2 c chopped onion

1 can (14 1/2 oz) beef broth (I used two c. water and 2 boullion cubes)

1 1/2 c. penne pasta, uncooked (I think I will use more next time)

1 can (14 1/2 oz) diced tomatoes

1 1/2 c frozen cut green beans (I used french style from the can)

2 Tbsp. tomato paste

2 tsp. oregano

1/2 tsp. cinnamon

1/2 tsp. garlic powder

3/4 c crumbled feta cheese, divided

1. In large skillet, brown beef with onion over medium-high heat. Drain fat.

2. Add broth; bring to boil. Stir in pasta, Return to boil and simmer, covered, 8 min.

3. Stir in remaining ingredients except cheese. Return to boil. Stir in 1/2 c. feta cheese. Simmer, uncovered, 7-10 minutes until sauce thickens slightly. Sprinkle with remaining feta. Makes 4 GENEROUS servings.

Vegetable Kabobs

This is one of my all time favorite recipes. I LOVE LOVE LOVE it for the summer with the garden produce. We love to BBQ and this adds to the typical meat dish. I use this often. I made it last night for our fondue and raclette grill night and it made me even more excited for spring/summer!

I do like the veggies to marinade for much longer than the 15 minutes they suggest. The veggies marinade better if you wait to put them on the skewers but it is very messy if you do this plus time consuming right before BBQ time.

1 garlic clove, peeled
1 teaspoon salt
1/3 cup olive oil
3 tablespoons lemon juice
1 teaspoon Italian seasoning
1/4 teaspoon pepper
8 medium fresh mushrooms
2 small zucchini, cut into 1/2-inch slices
2 small onions, cut into six wedges
8 cherry tomatoes

In a small bowl, mash garlic with salt to form a paste. Stir in the oil, lemon juice, Italian seasoning and pepper. Thread vegetables alternately onto metal or soaked wooden skewers; place in a shallow pan. Pour garlic mixture over kabobs; let stand for 15 minutes. Grill kabobs, covered, over medium heat for 10-15 minutes or just until vegetables are tender, turning frequently. Carefully unwrap foil Yield: 4 servings

I love sauces that you eat with meats. I never had them growing up and have only recently been introduced to them via restaurants.

David did suggests we make a ham sauce when we were first married. I thought how disgusting but did not say a word. Instead I called my mom and asked her. She said they were wonderful and that she never made them because of the extra time it took. I was convinced and tried on and WOW! I discovered a new love.

the problem is finding the recipes but LOOKIE LOOKIE LOOKIE what I just found...

http://recipes.lovetoknow.com/wiki/Category:White_or_Cream_Sauce_Recipes

I am so excited! I must be in heaven! Or just living right?

Thanks

Thanks to you ALL for submitting your recipes! You are all so great! Notice that mine are all sweets. I am a bit pathetic. Like I always say, If heaven does not have chocolate I don't think it will be heaven after all! I am not entirely sure I want to go! I hope Heavenly Father has a sense of humore, here's to praying!

Chocolate Gelato with toffee bits

For anyone who does not know this, gelato is Italian ice cream! Holy Moly! (I am on a holy kick) the Sorelle (Sisters in Italian) in my mission usually gained about 40 pounds (an average) and I think 35 of that was from gelato! There is no word that can describe it, it is beyond the human tongue.

Chocolate gelato with toffee bits!!

1/2 cup sugar
2 Tbs cornstarch
pinch of salt
2 cups of whole milk, divided
5 oz bittersweet (not unsweetened) or semisweet chocolate, finely chopped (I just used chocolate chips)
1/2 cup chilled heavy whipping cream
1/3 cup of coursely crushed toffee candy, such as Skor, Heath, etc.

Whisk sugar, cornstarch, and salt in a heavy medicum saucepan until blended. Gradually add 1/4 cup milk, whisking until cornstarch is dissolved. Whisk in remaining 1 3/4 cups milk. Whisk over medium-high heat until mixture thickens and comes to boil, about 6 minutes. Reduce heat to medium and cook 1 minute longer, whisking occasionally. Remove from heat; add chocolate. Let stand 1 minute, then whisk until melted and smooth. Transfer gelato base to medium bowl. Mix in cream. Place bowl over large bowl filled with ice and water to cool, stirring often, about 30 minutes.Process gelato base in ice cream maker according to manufacturer's instructions, adding toffee during last minute of churning. Transfer to container; cover. Freeze at least 3 hours.

Almond Joy Fondue

Holy Fondue Batman! I think I died and gone to heaven! I LOVE LOVE LOVE fondue and I was looking for some more yummy recipes. Karen and I are having a fondue night Saturday and I am going to try this one. I think I have gained 2 pounds just reading these instructions.

The only thing I would do differently is add chopped roasted almonds.

15-ounce can sweetened cream of coconut (such as Coco López)

12 ounces bittersweet (not unsweetened) or semisweet chocolate, finely chopped

1/4 cup whipping cream

1/4 teaspoon coconut extract

Assorted fresh fruit (such as whole strawberries, 1-inch-thick slices banana, 1-inch cubes peeled cored pineapple, and tangerine segments)

Combine sweetened cream of coconut and 12 ounces chocolate in heavy large saucepan. Stir mixture over very low heat until chocolate melts and mixture is smooth. Stir in whipping cream and extract. (Fondue can be prepared 8 hours ahead. Cover; store at room temperature. Stir over low heat to rewarm before serving.) Transfer mixture to fondue pot. Place over candle or canned heat burner. Serve with fruit for dipping.

Almond Joy Cake

I dedicate this recipe to my mom. She and I are true Almond Joy lovers and when I found this recipe I knew it was true LOVE! Yum, with a capital Y!


1 chocolate cake mix
1 small box instant chocolate pudding
1 cup evaporated milk
1-1/2 cups sugar
1/2 cup miniature marshmallows
14 ounces flaked coconut
1/2 cup milk
1 stick butter
12 ounces chocolate chips
1 pound chopped


Mix chocolate cake mix according to directions with one small box instant chocolate pudding.
Bake in oblong pan.
Mix evaporated milk and 1/2 cup sugar.
Bring to a full boil then remove from heat.
Add marshmallows and coconut.
Spread over hot cake.
Mix 1 cup sugar, milk and butter and bring to a full boil.
Add chocolate chips and almonds then spread over coconut mixture.

Healthy Oatmeal Bars

These are great for breakfast on the run!

Preheat oven to 350. Spray an 11x7 baking pan with Pam. (Use a larger pan if you want thinner bars, you may have to adjust baking time)

In a large bowl, mix:

2 cups whole wheat flour (I used whole wheat graham flour...yummy)
1/2 cup ground flax seed
1 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves

Set aside.

In another bowl, mix:

1/2 cup (one stick) softened butter
1/2 cup sugar

Add in:

2 eggs
1/2 cup honey
1 tsp pure vanilla extract

Mix well. Slowly add in dry mixture and mix together.

Stir in:

3 cups old fashioned oats
1 cup dried cranberries (experiment with any dried fruit you like)
1/2 cup chopped dates
1 1/2 cup flaked coconut
1 cup chopped nuts (optional)

Peel and chop 1 small apple and soften in 1/2 cup hot water (I microwaved the apple for 2 1/2 minutes), then mash with a fork. Stir in to oatmeal mix.

Turn into baking pan and level, pressing firmly. Bake for approximately 20 minutes, until edges are brown.
Cool slightly, then cut into bars. Remove from pan when completely cool. Refrigerate if there are any leftovers!

Cordon Bleu (complicated...)

This one is a little more complicated, but a classic yummy version of cordon bleu.

Chicken breasts, pound until 1" or so thin
Ham, sliced
Swiss cheese, sliced into a thick rectangle
1 egg, beaten
Shake and Bake (one package should work for 4-6 breasts)

Pound out chicken, place slice of ham, followed by swiss cheese on top, wrap with the chicken. You can use toothpicks to hold in place, or string. Make a little "package" out of the chicken. roll in egg, then shake and bake. Lightly brown in a skillet with a little butter or oil. Place in baking dish, I line mine with foil to reduce clean-up. Bake at 350 for 30 mins, or until cooked through. Enjoy!

simple cordon bleu

this is more like a chicken stroganoff, but so good, and also easy to freeze...

1 lb. chicken breast, cut into large pieces and lightly browned (not cooked through)
Swiss Cheese, sliced
Ham, sliced
1 can cream of mushroom soup (or, if you prefer cream of chicken)
1 can chicken gravy
a few dollops of sour cream
Green onions, chopped (opt.)

Spray bottom of baking dish, make a bottom layer of swiss cheese slices, then layer the ham on top. Chicken goes next, followed by another layer of swiss cheese slices. Mix together soup, gravy and sour cream. sprinkle green onion, can save some for the top. pour soup mixture over top. garnish with gr. onion if desired. You can either stop and freeze at this point or bake at 350 for 30 mins.