White Chocolate & Cranberry Bread Pudding

I got this recipe from a Holiday Cooking Class that I went to taught by Kent Andersen (owner of the Chefs Table). Something like this seems like it would be so complicated.... but it is shockingly easy and everyone has loved it. Perfect for the Holiday Season!

Ingredients:

12 egg yolks
1 1/2 cup sugar
1 quart cream (I used half & half)
1 Tbsp vanilla
8 cups bread, sweet variety, medium dice
(I used crossants, pound cake, and a white sheet cake that I made the night before.)
2 cups cranberry
2 cups white chocolate chips (baking chocolate)

Instructions:

1. Combine the sugar, cream and vanilla together in a sauce pan.
2. Bring cream mixture to a light boil.
3. Take sauce pan off heat and slowly whisk in the egg yolks.
4. Return to heat and bring to a light simmer, stirring constantly, be careful not to boil because the sauce will break.

5. In a large bowl, place the bread pieces and add vanilla cream to moisten. Do this little by little to avoid over-wetting the bread.
6. Add cranberries and white chocolate to bread and stir to combine.
7. Place in a shallow baking dish and bake at 350 degrees until set and golden brown.
8. Serve warm with the additional vanilla sauce on the side.

Pie Cutters,

I have to admit that there isn't anything special about the actual pumpkin pie...
I used Pillsbury Pie Crust and the recipe off of the can of Pumpkin,
but I had to show off my cute decorative pie cutters from Williams-Sonoma!!!
I saw them in their catalog and thought they were
a cute way to fancy up my Thanksgiving Pie.
I just used left over pie crust, cut out the shapes and brushed with milk on the back of each shape to help them stick. I also covered the entire crust with aluminum foil the whole time that I cooked.... this was just so the crust would not get too dark!!!

Choclate Lemon Pudding Dessert

This is one of my favorite desserts that my mom makes. She actually made it by accident. The original recipe did not call for Lemon Pudding, but she accidentally bought it and just decided to try it anyway. We have made it that way ever since!!!!

Crust:
2 cups flour
2 cubes margarine softened
1/2 cup pecans chopped

mix ingredients and spread on bottom of 9x13 dish. bake at 375 degrees for 15 minutes.

1st Layer:
2 cups Cool Whip
16 oz. cream cheese
2 cups powdered sugar

mix and spread over cooled crust.

2nd Layer:
2 packets chocolate pudding
2 packets lemon pudding
6 cups milk

mix and spread over cream cheese mixture.

Top with Cool Whip and refrigerate for 1 hour prior to serving.

Broccoli & Cheese Soup

1 cup Chicken Broth

10 ounces Broccoli (can use frozen)

1 medium onion, chopped into small pieces

¾ cup Butter

4 cups Milk

¼ Tsp Garlic Powder

½ Tsp Salt

1 tsp Basil (I used fresh finely chopped from my garden)

½ Tsp Seasoned Pepper

3 Cup Shredded Cheddar Cheese (I used Sharp natural cheddar)

Bring Chicken Broth to boil in large pan. Add broccoli, and chopped onions. Cover, reduce heat and simmer 4 to 5 minutes. Remove from heat. In a second pan, melt butter over low heat. Add flour and stir until smooth and bubbly. Gradually add milk using wire whip. Stir over medium heat until thick and smooth. Add garlic powder, salt, basil, pepper and cheese. Stir until smooth. Pour cheese sauce mixture into vegetable mixture. Stir until blended. Serve topped with shredded cheese, sour cream and Paprika.

This recipe is a cheese soup base, if you want it thicker, you can add a little corn starch. You may substitute or add cauliflower, carrots, squash or potatoes or whatever you like.

I used Lyndsy’s French bread recipe and made bread sticks to serve with this soup. Awesome!

Pumpkin Chocolate Chip Cookies

I got this recipe from my friend Tiffany.
I absolutely love Pumpkin Cookies, and the best part about this recipe is that you substitute apple sauce in place of some of the oil.... which I think actually adds to the taste of the cookies!
Also... keep in mind this recipe makes a lot, so be ready to enjoy!!!!

Ingredients:

3 cups Pumpkin
1 cup brown sugar
1 cup white sugar

2 tsp. cinnamon
3 1/2 tsp pumpkin pie spice
2 tsp baking soda
2 tsp baking powder
1 1/2 tsp salt

4 1/2 cups flour
1/2 cup canola (or vegetable) oil
1 cup plain apple sauce

1 package chocolate chips

Directions:

I just mix as I add ingredients and then bake at 375 degrees for 10 minutes.

Sour Cream & Garlic Mashed Potatoes

Best mashed potatoes ever.... and you don't have to worry about making gravy.
Plus they are low in fat!!!!

Ingredients:
1 1/4 pounds russet potatoes (peeled and chopped)
5 garlic cloves
3 Tbsp. sour cream (I always use fat free)
1 Tbsp. olive oil
1/8 tsp. salt
1/8 tsp. ground pepper

Directions:
Combine potatoes and garlic in large pot, add enough water to cover. Bring to a boil, reduce heat, and simmer until potatoes are tender, 20-30 minutes. Drain, reserving 3/4 cup pf liquid.

Mash potatoes and garlic (I always just throw it in the Kitchen Aid). Stir in sour cream, oil, salt and pepper. Add left over liquid until potatoes are creamy to your desire.

Special Note: I always use red potatoes, because I don't have to peel them and they seem to cook faster.

Cup Cake Decorating

I had to show off the cute cup cakes that we did for Crystal's Bridal Shower.
Sadly, it is probably the most crafty thing that I have ever done... as far as baking goes.
The frosting was really easy because I got this handy little tool from Walmart for only $12
It was on the cake decorating isle... and I have to admit that I am in love with it!

Crock Pot Lasagna

I got this recipe from my mom, who got it from my aunt.... so I guess you could say that it is a Patterson Family Recipe!!! I love anything in the crock pot... and this one does not disappoint.

Ingeredients:
lasagna noodles
1lb. ground beef (I mixed 1/2 Italian Sausage for flavor)
1 jar chunky marinara sauce
cottage cheese (I used the low fat)
mozzarella cheese
any vegetables that you would like to add (ex: mushrooms, onions, zucchini...)


Instructions:
Brown meat on stove top.

Cover bottom of crock pot with sauce. Layer starting with noodles (un-cooked), then meat, (veggies if used), sauce, cottage cheese, mozzarella. Layer crock pot to the top. I always like to end with a layer of noodles covered with a small amount of sauce then topped with mozzarella and Parmesan cheese.

Cook on high for 4 hours and enjoy!

Honey Glazed Chicken

I love cheap Americanized Chinese type take out foods (Think Panda Express type foods). The only problem is that they are so not good for me or my waist line. So, I've wanted to try some recipes that I have in my huge file that are similar versions of these beloved foods. This one was found on the never disappointing blog melskithencafe.com. The sauce is so good!! Sweet and salty and delicious! This recipe particularly drew my attention because it bakes the chicken instead of deep frying it and the results were fabulous. I think I might have even liked it better than the traditional frying greasy method. I did crank up the head to 450 degrees for a few minutes at the end to make the chicken crispier, but watch it carefully if you do this!




Honey Glazed Chicken
from Melskitchencafe.blogspot.com

2 lbs boneless skinless chicken breasts
1/3 cup flour
1/2 teaspoon garlic powder
Salt and pepper to taste
4 TB butter
1/4 cup honey
3 TB lemon juice
2 TB soy sauce
1/2 tsp. ground ginger

Heat oven to 350. In a shallow dish combine the flour and seasonings. Dip each piece of chicken in flour mixture and coat evenly.

Melt 2 TB butter in a shallow baking dish, large enough to accommodate chicken in a single layer. Arrange chicken in pan and bake uncovered for 30 minutes at 350 degrees.

Meanwhile, in a small saucepan, melt remaining butter and add honey, lemon juice, soy sauce and ginger. (Note: I doubled sauce because we like extra to serve over rice and lots on our chicken.)

After chicken has baked the 30 minutes, pour sauce over chicken and toss to coat evenly. Bake another 30 to 40 minutes turning frequently.

Serve over rice.

Deb's Chilis Salsa

We don't have a picture....

but for any one who has ever had Chilis Salsa you know how good it is!!!!

Plus this recipe uses canned tomatoes, and every one knows that peeling and cutting the tomatoes is the big battle of salsa.

Thanks Deb for the recipe!!!

Ingredients:

1 can Rotel

1 Lg. can Tomatoes (whole)
1 Large can Tomatoes (crushed)
1-2 Jalapenos-cut into chunks
1 onion
1 Lime squeezed
1/2 tsp. Cumin
1/2 tsp Salt

Chop onion and Jalapeno pepper in blender. Add other ingredients and blend until mixed.

* This recipe makes a lot of salsa so it is perfect for canning.

Hawaiian Haystacks!!!

I have been wanting to make Hawaiian Haystacks for awhile so I was so excited to find this recipe on mykitchencafe.blogspot.com.

The sauce is completely from scratch (that's right Lyndsy, no cream of chicken soup).

This recipe rocks.... I promise!!!

Ingredients:

2 chicken breasts (cut into bite size chunks)

3 tbsps of butter

1/2 onion finely chopped

3 galic cloves minced

1 tsp salt

1/2 tsp pepper

1/4 cup flour

2 cups milk

1 cup chicken broth

*Melt butter in skillet over medium heat and add onion and raw chicken. Saute until onions are soft and chicken is cooked through.

*Add garlic and cook for another minute.

*Sprinkle flour over the onions and chicken and stir to combine. Cook over medium heat for one minute to avoid the starchy flour taste.

*Slowly whisk in milk and broth. Whisk constantly and bring the sauce to a simmer over medium to medium high heat. Add salt and pepper and continue simmering and stirring the sauce until it thickens, about 5 mins.

*Serve sauce over rice with toppings of choice, such as olives, tomatoes, shredded cheese, pineapple, mandarin oranges and chow mein noodles.

Blackberry Pie Bars

I love berries of every kind. I think I could live off of them. I also love pie and so when I saw this recipe on sisterscafe.blogspot.com I had to try it...HAD to. Let me tell you I was not disappointed. Thick and chewy crust + creamy berry layer = heaven (can you her the angels singing praise?) I did half the recipe in order to save me waistline and put it in a 9x9 inch pan instead and it worked great! So go try these now!!!

Blackberry Pie Bars

Crust & Topping:
3 cups flour
1 1/2 cups sugar
1/4 teaspoon salt
1 1/2 cups chilled butter

Fruit Filling:
4 large eggs
2 cups sugar
1 cup sour cream
3/4 cup all purpose flour
Pinch of salt
2 (16-ounce) packages frozen blackberries, defrosted and drained

Crust and topping: Preheat the oven to 350. Grease a 9x13-inch baking pan. Combine the flour, sugar and salt in a very large bowl. Cut butter into the flour mixture using a pastry cutter. Continue until the butter is evenly distributed, but the mixture is still crumbly (as you would a pie crust). (I used a food processor and it is much easier. Who even invented a pastry cutter- lamest kitchen tool ever)
Reserve 1 1/2 cups of the crumb mixture for the topping. Press the remaining crumbs into the bottom of the prepared pan. Bake the crust for 15-20 minutes, or until it is golden brown. Cool for at least 10 minutes.

Filling: Whisk the eggs and sugar together in a large bowl, then add the sour cream, flour and salt. Gently fold in the blackberries. Spoon the mixture evenly over the crust. Sprinkle the reserved crumbs evenly over the top. Bake for 45 to 55 minutes, or until the crust is lightly browned. Cool for at least 1 hour before cutting. Makes approximately 2 dozen bars.

Easiest Chicken Tortilla Soup

This is another great Weight Watcher recipe that I love!!! ..... also super easy

ingredients:
1 tsp canola oil
1 onion, chopped
1 green bell pepper, seeded and chopped
2 garlic cloves, minced
3 cups reduced sodium chicken broth
1 (14.5 oz) can diced tomatoes with mild green chiles
10 ounces corn kernels (frozen or canned)
1 tsp chili seasoning mix
1 1/2 cups chopped cooked chicken breast (about 2 large breasts)
1/4 cup coarsley chopped fresh cilantro

toppings:
sour cream
shredded cheese
baked tortilla chips

1. Heat oil in skillet over medium-high heat. Add onion, bell pepper and garlic. Cook, stirring frequently until soft and light brown. (about 5 min)

2. Add the broth, tomatoes, corn and chili seasoning mix; bring to a boil over high heat. Add chicken and cilantro. Reduce heat and simmer until heated through. Serve with toppings.

Note: If I am short on time, I just use a cup of frozen onions and pepper, and it still works great!

Sweet Pork Tostadas

This is kinda 2 recipes in one. The first is for the pork. It's a homemade BBQ sauce recipe that my friend Kirsten at work put in our work cookbook last year. (All you Timpanogos ladies, please open your books to page 70.) It is so good, I don't think I can ever go back to the evil bottled stuff again. I usually throw some boneless pork ribs in a crockpot cover it with his sauce and in 7-8 hours... Voila! Beautiful tender delicious pork! The best part, I can usually get 2 meals out of these super easy babies. I usually serve the pork alone the first night and then in something like these beautiful tostadas the second. I think I could eat these tostadas every stinkin day they are that good.

Kirsten's Homemade BBQ Sauce

1 cup ketchup or 1 can tomato sauce (I always use the tomato sauce)
3/4 cup brown sugar
1/4 cup Worcestershire sauce
2-3 Tbs yellow mustard
1 tsp lemon juice
1/2 yellow onion, finely chopped
1/2 tsp salt (I usually omit)

Mix together and pour over 3-4 lbs of whatever meat you like (again, I usually use boneless country style pork ribs). Makes approx 2 cups of sauce.

Pork Tostadas

leftover shredded BBQ pork
flour or corn tortillas
black beans
Mexican blend cheese
tomatoes
green onions
lettuce
sour cream
guacamole
salsa
lime wedge
or whatever else you like on top!!!

Brown tortilla in a skillet or in oven until slightly crisp on each side. Top with meat, beans and then cheese and place back in oven until cheese melts. Top with whatever you want, lettuce, tomatoes and onions are a must as well as sour cream!! Yummm... and then enjoy!!!

Spinach Salad

In my quest to get my family to eat more veggies, I am always trying to make salads(especially Spinach) more fun and tasty. There are a bunch of Spinach recipes out there but this one is by far my favorite! I have been using this one so long, I can't remember where I got it...

I have taken this salad to family/friend/work parties and it is always popular, even with the kids. They will be eating not only Spinach but cabbage and red onions and they will enjoy it.

If you don't tell, I won't!

8 ounce package baby spinach washed and dried
1 cup shredded cabbage
2 packages bacon(about 4 ounces) cooked, cooled and cut into small pieces
1 cup scrambled eggs, cooked, cooled and crumbled into small pieces
½ red onion sliced and then cut slices in half, cut in half again
16 ounce Poppy Seed dressing
¼ cup parmesan cheese

Mix all together in a large salad bowl and toss until all contents are well coated with dressing. Serve immediately. Serves 10-12.

Chicken Enchilada Caserole

This is another favorite recipe that I got from my friend Maggie
that is super good and super easy!!!

Ingredients:
1 can cream of chicken soup
1 can cream of mushroom soup
1 cup chunky salsa
3 cooked chicken breasts (cubed or shredded)
10 corn tortillas (white or yellow) cut up into 1 inch squares
1 cup shredded cheese
1 onion chopped

3 green onions chopped
2.25 oz can on chopped black olives

Instructions:
1. Preheat oven to 350 and spray casserole dish with non-stick spray.
2. Mix all ingredients except green onions and olives in a medium bowl. Then poor into caserole dish and cover. Bake in oven for 1 hour.
3. Add green onions, olives and more cheese (if desired) to top of casserole and then return to oven uncovered for 15 more minutes.
4. Let cool, serve and enjoy!!!!

Chocolate Chip Cookies

So, you may be thinking, who needs another chocolate chip cookie recipe? You do, because this one is the best. I got it from my mom, and it truly is the best ever and easiest cookie recipe. It guarantees a thick chewy cookie every time. The trickiest part is the cooking time. In order to get the cookies to be chewy and moist you have to slightly under-cook them in the oven and then let them cool on the cookie sheet. When they are cool, then take them off and you will have a perfect cookie, I promise. Another side note, there is a lot of flour in these so it can be difficult to stir by hand. I use a kitchenaid and it works beautifully, my mom uses a hand mixer, so try one of those options.

Chocolate Chip Cookies

1/2 cup shortening (I omit the shortening and use 1 cup of butter, they turn out either way)
1/2 cup butter
1 cup sugar
1 cup brown sugar
2 eggs
1 tbsp vanilla
3 1/2 cups flour
1 tsp baking soda
1 tsp salt
1 cup pecans (I omit)
12 oz chocolate chips

Cream together shortening, butter and sugars. Add eggs one at a time until mixed well. Add vanilla and mix well. Add in flour, baking soda and salt. fold in pecans and chocolate chips. Bake at 375 degrees for 7-9 min.

Apricot & Mustard- Glazed Pork Roast

This is a Weight Watchers recipe, but don't let that defer you.... it is amazing!!!!
It is one of my all time favorites. It is so easy... but tastes like it would be so hard.
(I do have to add that it is a lot easier if you have a basting brush and an instant-read thermometer)

Ingredients:

3 garlic cloves, minced
2 tsp dried rosemary
3/4 tsp salt
1/4 tsp pepper
2 lb. pork loin roast
4 tbsp apricot jam
2 tbsp dijon mustard

1. Preheat oven to 400 degrees. Lightly spray a roasting pan with nonstick spray.

2. Stir together the garlic, rosemary, salt and pepper in a small bowl. Rub the mixture over the pork. Place the pork in pan and roast for 30 minutes.

3. Stir together the jam and mustard in a small bowl and brush all over the pork. Continue to cook the pork until an instant-read thermometer registers 160 degrees (you put the thermometer in the meat before returning to oven.)

The book says that it should cook for about 10 minutes to get to 160 degrees, but I have found that it takes more like 30 minutes with my oven.

4. Cut into slices and enjoy!!!! I like to cut up potatoes and roast with the pork.

Mexican Sour Cream Rice

So, no matter how many pictures I took, I could not get this to look yummy in a picture. But don't let that deter you, it is really yummy!!! I guess I need to work on my food-picture-taking skills! Anyways, I have had this recipe for so long, I have no idea where it came from. It is super easy and so good!!!


Mexican Sour Cream Rice

1 cup uncooked long grain white rice
1 (14 ounce) can chicken broth
1 cup reduced fat sour cream
1 (4 ounce) can diced green chile peppers
1 cup shredded Monterey Jack cheese, divided
1 (8.75 ounce) can whole kernel corn, drained
1/4 cup finely chopped fresh cilantro
salt and ground black pepper to taste

In a large pot, bring the rice and chicken broth to a boil. Reduce heat to low, cover, and simmer 20 minutes.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 1-1/2 quart casserole dish.

In the pot with the cooked rice, mix the sour cream, green chile peppers, 1/2 cup Monterey Jack cheese, corn, and cilantro. Season with salt and pepper. Transfer to the prepared casserole dish, and top with remaining cheese.
Bake uncovered 30 minutes in the preheated oven, until cheese is bubbly and lightly browned.

Raspberry Sour Cream Muffins

I found this recipe on allredtastes.blogspot.com and have probably made it once a week since I found it. They are so, so good and so easy to make!!!!

Ingredients:

2 cups flour (I have only used white, but wheat would probably work too)
1 tbsp baking powder
2 large eggs
1 cup sugar
4 tbsp melted butter
1 1/4 cups sour cream (10 ounces)
1 1/2 cup frozen raspberries (blueberries work too)

1. Adjust oven rack to middle position and preheat oven to 350 degrees.

2. Whisk flour and baking powder in medium bowl until combined.

3. Whisk eggs in second medium bowl until well-combined and light colored. Add sugar to egg mixture. Whisk vigorously until thick. Then add melted butter to mixture in 2 or 3 additions. Whisking to combine after each addition. Add sour cream in 2 additions. Whisking to combine.

4. Add frozen berries to flour mixture and gently toss to combine. Add sour cream mixture and fold with rubber spatula until batter comes together and berries are evenly distributed. (Small spots of flour may remain and batter will be thick. Do not over-mix.)

5. Use ice cream scoop or large spoon to drop batter into greased muffin tin. Bake 25-30 minutes (I have found that 25 mins is perfect). Rotate pan from front to back halfway through baking time. Allow to coll for 5 minutes before adding toppings.

Cinnamon/ Sugar Topping:

Mix 1/2 cup sugar and 1/2 tsp ground cinnamon in small bowl. Working muffins one at a time... dip in melted butter and then in sugar mixture.

Enjoy!!!!

French Bread Rolls

So, I have tried quite a few roll recipes in my day. Most of them have ended in utter failure. A few have been somewhat successful, but then I found this recipe on my favorite cooking blog, melskitchencafe.com, and they were a huge success. To me, they don't resemble french bread at all, but are even better. The best part about the recipe is that it doesn't use any butter or eggs in the recipe and therefore have a lot fewer calories than a lot of other dinner roll recipes. This is the original recipe but let me add a few notes on who exactly I make these. I always use the SAF instant yeast (the only yeast I have consistent success with) and therefore just add the yeast in with the flour instead of letting it sit in water. Second, of all I always make these in my kitchen aid. I just add all the ingredients and enough flour until dough pulls away from the sides and then let it mix for 8 min. I don't roll it out and knead it but you can if you want. Last of all I always bake these inside a glass 13x9 inch pan instead of separated on a cookie sheet. Either way would probably work. Good Luck and Enjoy!


French Bread Rolls

*Makes about 15 rolls
1 1/2 cups warm water (110 degrees F/45 degrees C)
1 tablespoon active dry yeast
2 tablespoons white sugar
2 tablespoons vegetable oil
1 teaspoon salt
4 cups all-purpose flour

In a large bowl, stir together warm water, yeast, and sugar. Let stand until creamy, about 10 minutes. To the yeast mixture, add the oil, salt, and 2 cups flour. Stir in the remaining flour, 1/2 cup at a time, until the dough has pulled away from the sides of the bowl. Turn out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl, and turn to coat. Cover with a damp cloth, and let rise in a warm place until doubled in volume, about 1 hour.
Deflate the dough, and turn it out onto a lightly floured surface. Divide the dough into 12-14 equal pieces, and form into round balls. Place on lightly greased baking sheets at least 2 inches apart. Cover the rolls with a damp cloth (or greased saran wrap), and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C). Bake for 12-13 minutes in the preheated oven, or until golden brown.

Asian Pork Shoulder

I couldn't think of a better way to start off the blog than with my newest favorite recipe.....
I got this recipe from my friend Maggie and it is so easy and so, so good!!!

Ingredients:

2-3lb. Pork Shoulder
2-3 garlic cloves (cut into small pieces or diced)
small piece of fresh ginger (about the size of your thumb) peeled and cut into small pieces
1/2 cup reduced sodium soy sauce
2 tbsp sesame seed oil
5-6 green onions (cut into about 3 inch pieces)

Put all ingredients into a crock pot and cook on low for at least 8 hours. After about 3 hours I use a fork and break apart meat so that juices can move inside. I slowly shred through out the day.

Serve with rice and favorite stir fry veggies!