Soy Sauce Chicken

Back before I had children, back before I knew how to cook, I came across this recipe for a chicken marinade that is absolutely delicious grilled. It only needs to marinate for a few hours, so if you don't get it going until after lunch, its still good to go for supper. It also works well under the broiler in your oven, but grilled is preferred. I usually double or triple the recipe because the left-overs are really good too. But I also have a lot of mouths to feed.

4Tbsp oil
4 Tbsp soy sauce
2 Tbsp lemon juice
1 Tbsp brown sugar
1 tsp dried thyme
2 cloves garlic
3 whole cloves
dash pepper

Put all the above ingredients in a zip lock bag and mash together. Put chicken in the bag, about a pound, and marinate for about 3 hours. Turn/squish the bag a few times throughout the marinate process so all the chicken gets a chance to be soaked in the juice.

Grill.

Pumpkin Chocolate Chip Muffins

3 C sugar
1 C oil (I substitute in 1/2 C applesauce & 1/2 C oil)
1 C water
1 1/2 C pumpkin
2 eggs

Mix together and add:

3 1/2 C Flour
1 tsp baking powder
2 tsp baking soda
1 1/2 tsp salt
1 tsp cinnamon
1 tsp cloves (yes, this sounds like a lot, but it makes the muffins tasty)
1-2 C chocolate chips

Bake at 325 degrees for approximately 1/2 hr.

Chocolate, Chocolate Chip Cookies

Found a great recipe that i think I want to hold on to.

Chocolate Chocolate Chip Cookies

1 Cup Butter, softened
1 1/2 Cups white sugar
2 eggs
2 tsp vanilla extract
2 Cups flour
2/3 Cup Cocoa Powder
3/4 tsp baking soda
1/4 tsp salt
2 Cups chocolate chips

Preheat oven to 350 degrees F. In a large bowl beat butter, sugar, eggs, and vanilla until light and fluffy. Combine in the flour, cocoa, baking soda, and salt; stir into the butter mixture until well blended. Mix in the chocolate chips. Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake for 8-10 minutes in the preheated oven, or until just set. Cool slightly on the cookie sheets before transferring to wire racks to cool completely.

Found recipe on allrecipes.com

Baked Creamy Chicken Taquitos

This recipe blog is about tried and true recipes. And this one fits that catagory. I bought an amazing cookbook and recipe after recipe is so good. Here is one that I got out of the cookbook and is also on their blog:

1/3 C (3 oz) cream cheese


1/4 C green salsa (I used several extra taco bell verde sauce packets)

1T fresh lime juice

1/2 t cumin

1 t chili powder

1/2 t onion powder

1/4 t granulated garlic, or garlic powder

3 T chopped cilantro

2 T sliced green onions

2 C shredded cooked chicken (for extra yumminess, use grilled taco chicken!)

1 C grated pepperjack cheese



small corn tortillas (and actually, flour ones are really good as well)


kosher salt

cooking spray



Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.



Heat cream cheese in the microwave for about 20-30 seconds so it’s soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.



You can prepare up to this step ahead of time. Just keep the mixture in the fridge.



Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking.(I used my tortilla warmer and didn't have to use the paper towels)  It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or are coming unrolled right away, just try heating them longer and try the paper towel thing.



Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges.



Then roll it up as tight as you can.



Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top.




Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.

Sugar Cookies

I have had this recipe for 16 years. It is written on a post-it note stuck over the original sugar cookie recipe in my cook book. It is such a great recipe that it trumps all other sugar cookie recipes. I am making this for the kids in my Primary on Sunday for those who have completed their scripture reading logs. They will be decorated beautifully. I will post pictures as soon as I have the finished product. But for now, here is the recipe. I hope you enjoy.

1 1/2 Cup Powdered Sugar
1 cup butter
1 egg
1 tsp Vanilla
1/2 tsp almond extract
2 1/2 Cups Flour
1 tsp baking soda
1 tsp cream of tarter

mix. chill for a few hours. cut out into shapes. bake at 375 degrees for 8 minutes. Really watch the time or you will have hard, crunchy cookies.

And for the yummy icing, click here

AWESOME Easy Lasagna

This is the recipe I grew up on. It's nice, I hear..., to not cook the noodles before hand. I wouldn't know. I don't bother with silly, time-wasting details like cooking lasagna noodles. :)

1 lb Ground beef
1 3lb bottle Prego
1 Large cottage cheese
2 Large balls of mozzarella, shredded
12 Lasagna noodles

Brown ground beef and mix with Prego. Spread 1/4 of Prego mixture on bottom of large cake pan. Place 4 noodles over sauce. Spread 1/3 of cottage cheese over noodles. Sprinkle 1/4 of the mozzarella over that. Repeat this layering process 2 more times. Top with remaining sauce. Bake at 350 for 45 minutes. Top with remaining cheese, bake 15 min. COOL!

Chicken Marsala

This is the BEST Chicken Marsala! It takes a few steps but it's really very simple and sooo worth it.

1/4 C Flour
1/2 tsp Salt
1/4 tsp Pepper
1/2 tsp Dried Oregano
4 Chicken breasts pounded to 1/4"thickness
3-4 Garlic cloves, crushed
4 T Butter
4 T Olive oil
1 C sliced mushrooms
1/4 C Sherry
1/2 C Marsala
1/4 C Heavy cream
Spoonful of cornstarch

Mix flour through oregano, coat dry pounded chicken. In large Skillet melt butter in oil over medium heat. Lightly brown chicken on one side, turn over and add mushrooms and garlic. Pour in wines, cover and simmer 10min, turning once until no longer pink. Take out chicken and thicken juices with cornstarch mixed in cream.

Chicken Taco Soup

This recipe is fast and low fuss especially when using leftover chicken.

2-3 Chicken breast
1/2 C Chopped onions
1 C Kidney beans
1 C Corn
2- 14.5 oz Can Stewed tomatoes
1 C salsa
1 Pkg Taco seasoning

Cook chicken and onions, drain, add remaining ingredients and heat until bubbly, simmer on low 20 min.

You can also throw everything in the crock pot (frozen chicken and all) on low 7-8 hours. Just break up the chicken after it's cooked. You may also have to add a little more liquids when cooking in the crock pot depending on how thick you want it. I like to use chicken broth.

Ginger Bread House

This is a tradition that has begun in my home for the last 3 years. In 2007, 2008, and 2009 I copied my friend, Nicole, and I am so glad that I did. I thought I would share the recipe. I have a pattern that fits the jelly roll pan that I need to somehow put online. For now, here is the recipe:

1/2 tsp salt
1 tsp. Ginger
1/3 C Brown sugar
1/2 Cup oil
1 egg
3 tsp baking powder
1 tsp cinnamon
1/8 tsp. cloves
2/3 cup molasis
2 3/4 cup flour

add all the ingredients and 3/4 cup flour together. Then add the remaining flour. Chill atleast overnight. Put foil in jelly roll pan and roll out in oil. Bake at 300 degrees for 20-30 minutes. Makes 1 house.

Best Toffee Ever - Super Easy

2 cups butter

2 cups sugar

1/4 tsp salt

2 cups semisweet chocolate chips

1 cup finely chopped almonds

In a large heavy bottomed saucepan combine the butter, sugar, and salt. Cook over medium heat, stirring until the butter is melted. Allow to come to a boil and cook until the mixture becomes a dark amber color. Stir constantly or the butter and sugar will seperate.

While the toffee is cooking, cover a large baking sheet with aluminum foil.

As soon as the toffee reaches the proper temp (285 degrees or the right color), pour it out onto the prepared baking sheet. Sprinkle the chocolate chips over the top and let it set for a minute or two to soften. Spread the chocolate in a thin layer once it is melted. Sprinkle the nuts over the chocolate and press in slightly.

Place the toffee in the refrigerator to chill until set. Break into pieces and store in an airtight container.

CrockPot Tacos

4-6 chicken breasts (I put them in frozen)
1 can black beans, drained and rinsed
1 can corn, drained
1 can Rotel, all of it ( I use the mild but use what your family likes)

Put the chicken in the bottom of a 4 qt crockpot. Then pour all the cans on top. Cook on low for about 6-7 hours (High for about 3-4 hours).

Shred the chicken when it is done. Put it in taco shells(I like the hard shells better than the soft with this mixture) and then add all the regular taco fixin's.

My little ones asked for seconds.

Pulled Pork BBQ

This meat is great for pulled pork BBQ sandwiches. It also taste great on baked potatoes and I like it cold on salads. It freezes great so I buy a big chunk of Boston Butt pork roast when they go on sale for under $1 and get lots of meals out of it.

Pulled Pork Barbecue

1 Boston butt or pork shoulder roast
1 large onion, quartered and sliced
salt and pepper to taste
garlic powder
1 cup barbecue sauce, your favorite
1/2 cup vinegar
a teaspoon or two of liquid smoke, if desired

Place pork roast in the crockpot; add chopped onion, salt and pepper and a generous sprinkling of garlic powder. Cover and cook on low for about 9 to 11 hours, or until very tender and shreddable.

Drain all juices off and shred or chop pork; add vinegar and bbq sauce (and liquid smoke, if using). Continue cooking on high for about 1 hour. Serve with buns and tangy coleslaw for topping. About 8 to 10 generous servings.

Kolaches

This recipe is from a great seminary teacher. When I make them I use 2 pkgs of little smokies but you could use larger sausages or ham and cheese. Whatever you like to fill them with. They freeze great and make excellent swim team breakfasts.

2 cups milk (lukewarm)
1/2 cup sugar
1/2 cup margarine
2 pkgs yeast (or 2 TBSP if using bulk yeast)
1/4 cup warm water
1 TBSP sugar
1 tsp salt
1 egg
5 1/2 cups flour

Start yeast to rise in 1/4 cup warm water and 1 TBSP sugar. Warm milk in a saucepan with 1/2 cup butter. Allow butter to just melt then pour into mixing bowl and add 1/2 cup sugar and 1tsp salt. Stir to dissolve. Then add egg and some flour. Mix well and knead in remaining flour. Cover and allow to rise until double. Punch down. Roll out and shape and fill as desired. If you want them to be sweet cut into desired shape and when they have risen again, punch thumb hole in the center and will with jam before cooking. Bake at 375 for 10-15 minutes.

Egg Foo Yung

1/2 cup finely shredded cabbage
1/4 cup thinly sliced mushrooms
1/4 cup thinly sliced carrot
2 tablespoons finely sliced scallions
2 tablespoons chopped red bell pepper
1 teaspoon chopped garlic
1 teaspoon chopped fresh ginger
6 large egg whites and 1 whole egg, or 1 1/4 cup egg substitute
2/3 cup diced lean turkey, chicken, lean pork, or cooked shrimp
1/2 teaspoon pepper
1 tablespoon chopped fresh cilantro

Lightly coat a large nonstick skeillet with cooking spray. Over medium - high heat, cook the cabbage, mushrooms, carrot, scallions, bell pepper, garlic, and ginger for about 3 min, or until they're almost tender bu still bright. Transfer beggies to a bowl to cool. Clean skillet to use again.
Beat eggs well. Add the vegetable, turkey and black pepper. Stir to combine.
Again, lightly coat the skillet wiht cooking spray and place it over medium-high heat. When the skille tis hot, add the egg mixture. Cook for 1 minute or until it is set around the edges. Reduce the heat to low, cover and simmer for 2-3 minutes or until eggs are set in the middle. Remove from the heat and allow the eggs to rest, covered, for 2 minutes. Fold the eggs in half, then cut them in half again before transfering to 2 large plates. Garnish with cilantro.

per serving: 130 cal. 21 g protein. 6 g carbs. 2 g fat. 30 mg cholesterol, 1 g fiber. 360 sodium
-Biggest Loser Cookbook

Raspberry Pork

1 cup low sodium chicken broth
4 boneless pork chops
black pepper, to taste
1/4 cup chopped onion
2 tablespoons raspberry vinegar
3 tablespoons raspberry preserves
2 tablespoons low fat sour cream

In a large skillet bring chikcen broth to a boil. Sprinkle pork chops evenly with pepper; add to skillet along with onion and raspberry vinegar. Cover and cook over medium heat for 15-20 minutes or until pork chops are cooked through. Remove chops form skillet and keep warm. Add raspberry perserves (I have used homemade peach jam) and sour cream to broth mixture in skillet, stirring with a whisk. Cook, stiring contantly, until mixture is heated through. (I usually add about a tablespoon of cornstarch mixed with 1/4 cup cold water ). Spoon sauce over pork and serve.

Serve with rice and broccoli.

Broccoli Cheese Soup

I made this last night for supper and it was so good. The worcestershire sauce gives it a little different taste. Even my kids really liked it!

1 C water

1 Chicken Bullion cube

1 (10oz) pkg frozen broccoli

1 med carrot, grated

3 Tbsp butter

4 Tbsp flour

3 C milk

1 lb grated cheese

1 can cream of chicken soup

1 Tbsp minced onion flakes

1 Tbsp Worcestershire sauce

salt and pepper to taste

Heat water and bouillon cube to a boil. Add broccoli and carrot. Cook according to package directions and remove from heat. Do not drain. In separate saucepan make a white sauce by melting butter and slowly stirring in flour. Continue stirring while gradually adding milk. Stir cheese, chicken soup, onion, Worcestershire sauce, salt and pepper. Add broccoli-carrot mixture to white sauce mixture and cook over medium to low heat until desired degree of thickness. Yield 6-8 servings.

Cilantro Chicken

Ingredients:
2 T lime juice
2 T veg. oil
1 T honey
4 chicken breasts
1 cup finely crushed tortilla chips
16 oz thick-n-chunky salsa
1 cup shredded Monterrey jack cheese
2 T minced fresh cilantro
Sour cream for serving

Directions:
Combine lime juice, oil and honey. Dip chicken breast in mixture and then coat with crushed tortilla chips. Place in an ungreased baking dish and bake uncovered at 350 degrees for 45 minutes or until juices run clear. Combine salsa and cilantro and pour over chicken. Top with cheese and cook for 20 minutes or until cheese starts to bubble.

I got this from a friends blog too and Eric really liked it. We added extra cilantro after it was done because he loves cilantro and thought it needed a bit more. Next time we will add more initially. I sliced the breasts in half to cut down on cooking time. Enjoy!

Fruit Pizza

Ingredients:
1 tube sugar cookie dough
1 cup whipped topping
12 oz. cream cheese
1/3 cup sugar
1/3 T lemon juice
fruit of your choice

Directions:
Roll out cookie dough onto baking sheet in the shape of a circle, like a pizza, then bake at 350 for 15-20 minutes or until golden. Set aside and let cool completely. Mix together whipped topping, cream cheese, sugar and lemon juice with hand mixer or kitchen aid to get smooth. Once the cookie dough has cooled spread mixture on with spatula and then top with favorite fruits and enjoy!

The girls had so much fun making this and we thought it was really good too. I used low fat cream cheese and you couldn't tell the difference. We used strawberries, bananas, kiwi and raspberries. Any fruit will be delicious.

Swiss Cheese Chicken

Ingredients:
Chicken Tenders (enough to cover bottom of Pyrex)
Swiss Cheese Slices
1 can Cream of Chicken Soup
2 cups Season Chicken Stuffing Mix
1/2 cup butter
1/4 cup water

Directions:
Arrange chicken in baking dish and cover with Swiss cheese. Stir soup and water together and pour over chicken and cheese. Put dry stuffing over soup and drizzle with butter. Bake at 350 for roughly 45 minutes.

I got this recipe from a friends blog and we liked it. Really easy. I used a little less butter and it was still good. This recipe made a little more than we needed for two adults and two toddlers so adjust to your family size. Hope you like it!

Ground Beef Stroganoff

This is a recipe that I got from a freezer cookbook, so of course it is perfect to freeze. I always just make it and serve it though. It's a family favorite!

Ground Beef Stroganoff

1 pound ground beef

1 onion, chopped

8 mushrooms, sliced

2 T butter

1 can cream of mushroom soup

1/8 t pepper

½ t salt

1 T sugar

1 c sour cream

Sauté mushrooms in butter for 5 minutes. Remove from pan. Brown ground beef with onion. Remove from heat. Add mushrooms and remaining ingredients. Stir well. Place in gallon freezer bag. Label and freeze.

To serve: Thaw. Heat just until hot throughout. Do not boil. Serve over hot, buttered noodles.

(I use rice instead of noodles, always have. We love it.)