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Sweet and Sour Sauce

11 Nov

The perfect Sweet and Sour sauce that contains no ketchup! Dip for Wontons, or coat Homemade Chicken nuggets and bake @ 350^F for 30 min for sweet and sour chicken.

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Ingredients:

1/2 cup vinegar

1 cup water

1/2 cup brown sugar

1/2 cup sugar

2 tsp cornstarch

1 tsp soy sauce

Combine all ingredients in saucepan and cook over medium-high heat until thickened.

 

Banana Bars

8 Nov

A little less good for you than straight banana bread, and a little too good to be able to eat just one. When our pan got polished off, my four year old cried. Guilt requires me to make another batch…darn.

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Ingredients:

Bars-

2 cups sugar

1/2 cup butter

3 eggs

2 cups mashed bananas (3-4 bananas)

1 tsp vanilla

2 cups flour

1 tsp baking soda

pinch of salt

Mix butter and sugar until creamy. Add eggs. Add the rest of the ingredients until well blended. Spread into a greased jelly roll pan (15x10x1). Bake at 350^F for 20-25 min. Cool and frost

Cream Cheese Frosting-

1/2 cup butter, softened

1 8oz pkg cream cheese, softened

4 cups powdered sugar

2 tsp vanilla

Mix all ingredients well and spread over cooled banana bars.

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Candied Carrots

6 Nov

My two sisters had a carrot battle a few years ago. They both said that their carrots were the very best, which lead to the ultimate carrot smack down. In all honestly, there wasn’t a clear winner – both carrots were very tasty – however, in our family cookbook, there was one recipe strategically titled, “Better Than Haley’s Carrots.” Cheap shot? Maybe. 🙂 But these girls take their carrots seriously! To be fair, I’ve kind of combined the 2 recipes. I don’t want to be accused of playing favorites.

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Ingredients:

1 lb peeled baby carrots

2 Tbsp butter

2 Tbsp firmly packed brown sugar

3/4 cup chicken broth

Heat butter in a large skillet over medium-high heat until melted. Stir in brown sugar. Cook, stirring continually until sugar dissolves. Add carrots to brown sugar mixture, turning to coat. Saute for 2 min. Add the chicken broth to the skillet. Bring to a boil; reduce heat. Simmer, covered, until carrots are crisp-tender.

*Substitute carrots for asparagus – also very tasty!!!

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Potato Corn Chowder

4 Nov

It snowed yesterday. Sigh. Not sure why I live in Utah when I really don’t like the cold. I think winter is beautiful – I just wish it could look as beautiful about 30^ warmer and last about 3 months shorter. Oh well…at least it waited until after Halloween. And at least I have yummy soup to keep my belly warm. My local market has some fun and festive bread bowl options right now. I though maybe serving soup in a pumpkin shaped roll would excite my kids into forgetting that there are potatoes in this soup. It didn’t work. I guess that means more for me and hubby!

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Ingredients:

5 pieces of bacon

1/4 cup butter

1/4 cup flour

2 cups milk

2 potatoes, peeled and diced

1 cup sweet corn

1 tsp salt

dash of pepper

In a large frying pan, cook bacon to crisp. Break bacon up into small pieces and set aside. Cover potatoes with water in a pot and heat until potatoes are soft. Drain. In a large pan, make sauce by melting butter and adding flour and milk. Stir until thick. Add potatoes to sauce. Add corn, bacon, salt, and pepper. Heat until thick.

*Tip: Great served in bread bowls!

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Spaghetti Carbonara

25 Oct

We read the book ‘Garlic and Saphires‘ by Ruth Reichl for my book club this month. I’m not usually into non-fiction (I live non-fiction, so when I read I like to be somewhere else :)), but I did really enjoy the book. Reichl is a food critic who visits high-end restaurant’s in disguise in order to get different viewpoints on the food and the restaurant experience. I learned one thing – I defiantly don’t have the palate to be a critic! But it was a fun read, plus she added a few of her favorite recipes in between chapters. Most of them had ingredients that I don’t frequently cook with :), but this one jumped out at me. Pasta – check. Eggs – check. Bacon – check. Not too scary, and now I can say that I can cook like a food critic even if I can’t afford to eat like one.

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Ingredients:

1 lb spaghetti

1/4 – 1/2 lb thickly sliced bacon

2 cloves garlic

2 large eggs

pepper

1/2 cup parmigiano cheese, plus extra for serving

Bring large pot of water to boil, prepare spaghetti noodles – 9-10 minutes. Cut the bacon into 1/2 inch pieces. Put them in a skillet and cook for 2 minutes, then add garlic and cook another 5 minutes, until the edges of the bacon begin to crisp.

Break the eggs into the bowl you will serve the pasta in, and beat with a fork. Add pepper to taste.

Remove garlic from bacon pan.

When it is cooked, drain the pasta and immediately throw it into the beaten eggs. Mix thoroughly. The heat of the spaghetti will cook the eggs and turn them into a sauce. Add the bacon with its fat, toss again, add cheese and serve.

*I added grilled chicken as well.

Treacle Scones

22 Oct

If there was a fall version of the scone, this would be it. Molasses, ginger, all spice… good stuff, people. Make yourself a breakfast treat, and if you have the brilliant idea to make breakfast for dinner for a family of 6, either double the recipe or plan a side – this recipe only makes 8 scones. 🙂 If it’s just you, then eat them all yourself…I won’t tell.

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Ingredients:

2 cups flour

1 tsp baking soda

1 tsp cream of tartar

1 tsp ground ginger

1 tsp all spice

1/4 cup butter

1 Tbsp molasses

milk

Mix dry ingredients. Heat molasses and butter until melted. Stir the liquid into the flour mixture and enough milk to make a soft dough. Turn onto a floured surface and knead lightly. Divide dough in half, roll each piece into a circle about 1/2″ thick. Cut them into four triangles and bake at 400^F for 10 min until browned. Serve with warm butter, Buttercream Syrup, and jam.

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Viva La Chicken

18 Oct

As of yesterday, I officially have 101 followers. Wahoo! Now, 101 sounds very small when you compare it to a lot of other blogs that have 101,000. But! I’m pretty darn excited about it, considering the fact that I have never actively tried to advertise my posts and I still have no idea how people manage to find them in the first place. I started this just as a personal little database of recipes and to have a place to jot down my silly rantings and ravings. It makes me happy that others like the food that I love and I still get giddy every time I get an email, “so-and-so is now following you.” 🙂

Viva la Chicken!!! A fitting post for my 101 celebration…

A super tasty, Mexican casserole – kind of like a 9×13, shredded up enchilada.

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Ingredients:

1 lb cooked, shredded chicken

1 dozen corn tortillas, shredded into 1 inch chunks

1 (10 oz) can cream of chicken soup

1 (10 oz) can cream of mushroom soup

1 cup milk

1 onion, chopped

1 (16 oz) can green chili sauce, green enchilada sauce, or salsa

1 lb cheddar cheese, grated (3-4 cups)

Mix soups, milk, onion, and sauce. Add shredded chicken and tortillas until incorporated. Pour mixture into greased 9×13 baking dish, top with cheese and bake at 300^F for 1 hour.

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Pumpkin Cheesecake Crescent Rolls

1 Oct

Let the pumpkin-fest begin! I love Fall, and I love pumpkin, so I will probably make every recipe I find that mentions pumpkin…you have been warned.photo 1

Ingredients:

Rolls –

2 pkgs crescent rolls

6 Tbsp cream cheese, softened

1/2 cup powdered sugar

1/4 cup pumpkin puree

1/4 tsp ground cinnamon

1/4 tsp allspice

Glaze –

2 Tbsp cream cheese, softened

1 cup powdered sugar

1 Tbsp milk

Preheat oven to 375^F. To make filling, beat cream cheese, powdered sugar, pumpkin, cinnamon,  and allspice until fully combined. Unroll crescent rolls and separate into triangles. Scoop a large spoonful of filling into the center of the triangle. Roll up the crescent carefully, and place on parchment paper-lined baking sheet. Bake for 11-13 min. Cool crescents. To make glaze, mix all ingredients until creamy. Drizzle or put glaze in a ziplock bag, snip a small hole in the corner, and pipe glaze onto rolls.

Hawaiian Haystacks

30 Sep

My life has been all consumed lately by dragons. Three of them to be exact. And three little girls who so desperately want me to finish said dragons. Welcome, Halloween costume extravaganza! I was only going to make one – the other two were going to be hula girls…and then they saw the shiny fabric for the first dragon, and “I want to be a dragon too!!!” How do you say no to that? Well, you don’t. So, I have pictures and recipes stacking up, waiting to be blogged about, and instead I’ve been cutting, pinning, unpicking (a sad reality when I sew), and piecing together three dragons. They are going to be awesome!

All consuming sewing projects also call for relatively fast dinners. I love Hawaiian Haystacks because  everyone can tailor (haha…no pun intended) to their tastes. We call them ‘birdies nests’ at our house and the kids have fun stacking them up and arranging all their toppings.

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Ingredients:

1/2 cup butter

3/4 cup flour

1 cup milk

2 cups chicken broth

1 can cream of chicken soup

1 tsp salt

2 chicken breasts, cooked and diced

Melt butter, and mix with flour until golden brown. Add milk and broth and stir until incorporated. Stir constantly until thickened. Add salt, cream of chicken, and diced chicken. Serve over rice with toppings.

Suggested toppings:

diced tomatoes

diced pineapple

coconut

chow mein noodles

shredded cheese

Marinara Sauce

25 Sep

Sometimes jarred spaghetti sauce is a little disappointing when it comes to flavor. If I wanted to eat straight tomato sauce, that’s what I’d buy. It’s great when homemade can taste so much better and not really take much more effort!

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Ingredients:

1 (15 oz) can of crushed tomatoes in puree

1/4 cup water

1 tsp sugar

1 tsp olive oil

1/4 tsp lemon juice

1/4 tsp salt

1/4 tsp oregano

1/8 tsp basil

1/8 tsp thyme

1/8 tsp garlic powder

Combine all ingredients in a saucepan over medium heat. Bring to a boil. Reduce heat and let simmer for 15-20 minutes.

Adapted from: http://www.sixsistersstuff.com/2013/05/copycat-papa-johns-pizza-recipe.html