Thursday, April 30, 2009

Slow Cooker Orange Chicken

Prep: 10 min
Total: 8 hours 10 min.
Makes: 4 servings

8 small boneless skinless chicken thighs (1 lb.)
3 Tbsp. flour
1/3 cup orange marmalade
1/3 cup barbecue sauce
2 Tbsp. soy sauce
1 Tbsp. ginger

1. Toss chicken with flour in slow cooker
2. Stir in all remaining ingredients and cover with lid.
3. Cook on low for 6 to 8 hours (or on high for 3 to 4 hours.)


I have made this once, and it was fabulous...maybe a little too spicy for my liking, so I might take out the ginger and make sure the bbq sauce wasn't spicy.

Wednesday, April 29, 2009

Strawberry Crepes

I know I've been MIA. Sorry.

This is what we usually have for Conference Breakfast.

Basic Crepes

2 eggs
1 ¼ cup milk
1 C. plain flour
¼ tsp salt
spoonful of sugar
2 Tbl oil

Mix eggs, salt, oil and ½ the milk & flour till smooth. Then add remainder of milk. Blend till smooth. Let set for 1 hr before use. It should be really runny, you want these thin. I may have done less flour now that I think about it.

Put apple pie filling, or choc. Pudding in middle. Or my favorite, cut up strawberries and put in vanilla yogurt. YUM! Top with whipped cream Or a few strawberries.


Gingerbread Waffles


1/4 c. butter
1/2 c. packed brown sugar
1/2 c. light molasses
2 beaten eggs
1 c. milk
2 c. flour
1 1/2 tsp. cinnamon
1 tsp. ginger
1/2 tsp. allspice
1/2 tsp. salt

Cream toghether butter, sugar, molasses, eggs, and milk. Stir together flour, cinnamon, ginger, allspice, and slat. Combine dry and creamed ingredients. Pour in waffle iron and serve with syrup or your favorite waffle toppings. :)

Monday, April 27, 2009

Altered Chicken pot pie

This is chicken pot pie with out the "pie"
Well, no pie crust anyway, I've replaced it with a cornbread topping that's very yummy and less fat. Preheat oven to 375.

2 cups cooked cubed chicken (you can use canned)
1 can cream of chicken soup (I get low fat)
1 cup or so chopped celery
1 cup chopped carrots
1 cup fat free sour cream
Mix together in a greased (pam) deep round (glass, think white corning) baking dish. (it can be cooked in a shallower pan smaller than 9 x 12 if you spread everything thin and do not cook as long)

At this point I usually put it in the microwave on high for 8 to 10 minutes as it will decrease the overall cooking time and I'm usually in a hurry.

For cornbread topping:
(or you can use a small packaged corn bread mix)
3/4 cup white flour
2/3 cup corn meal
2 TBS sugar
1 tsp baking powder
1/4 tsp salt
1/2 cup skim milk
2 TBS oil
1 egg white

Combine dry ingredients, stir in wet stuff and stir just until moistened. Pour batter on hot chicken mixture and bake at 375 for approx. 30 min. or until the corn bread is golden and cooked through. IF you did not microwave the chicken mixture it will need to cook for 45 min. to an hour. (or double and put it in a square pan if you just want plain corn bread. Bake plain cornbread at 400 for 20 to 25 minutes.)

Friday, April 24, 2009

Easy Pumpkin Muffins

I got this redipe from a friend. They are very easy and delicious. There are ways to make it easier which I will list at the bottom. They freeze well.

1 (18.25 ounce) package yellow cake mix
1 (15 ounce) can pumpkin puree
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves

Preheat the oven to 350 degrees F (175 degrees C).
Grease a 12 cup muffin pan or line with paper liners.
In a large bowl, mix together the cake mix, pumpkin puree, cinnamon, nutmeg and cloves until smooth.
Spoon equal amounts of batter into the prepared muffin cups.
Bake for 20 to 25 minutes in the preheated oven, until a toothpick inserted in the center of one comes out clean.
I usually make these as mini muffins.
You can skip the spices by either using a spice cake mix or pumpkin pie filling that already has the spices in it.
If you want it a little spicer then use the spice cake mix and the prespiced pumpkin filling.

Thursday, April 23, 2009

Chocolate Revel Bars

These are seriously amazing...I, like Celisa and her scootcheroos, try not to make them too often.

1 cup plus 2 Tbs. butter, softened and divided
2 cups packed brown sugar
2 eggs
2 tsp. vanilla
2 1/2 cups flour
1 tsp. baking soda
3 cups uncooked old-fashioned or quick oats
1 package (12 ounces) chocolate chips
1 can (14 ounces) sweetened condensed milk

1. Preheat oven to 325 degrees. Lightly grease 9x13 pan.
2. Beat 1 cup butter and brown sugar in large bowl until ight and fluffy. Ad eggs and beat until blended. Stir in vanilla.
3. Combine flour and baking soda in medium blow. Add flour mixture to butter mixture; beat until well blended. Stir in oats. Spread 3/4 of oat mixture evenly in pan.
4. Combine chocolate chips, condensed milk and remaining butter in small heavy saucepan. Stir over low heat until chocolate is melted. Pour chocolate mixture evenly over oat mixture in pan. Dot with remaining oat mixture.
5. Bake 20-25 minutes or until edges are browned and center feels firm to touch. Cool completely in pan on wire rack. Cut into bars.

Makes: 3 dozen

Tuesday, April 21, 2009

Spanish Rice


1 lb. hamburger
1/2 tsp. salt
1/4 tsp. pepper
1/2 tsp. garlic salt
1/2 c. chopped onion
1/2 c. chopped green pepper
1 (10 oz.) can tomato soup
2 cans water
3 c. Minute Rice

Fry hamburger, salt, pepper, garlic salt, onion, and green pepper in a large frying pan until hamburger is cooked. Add soup, water, and rice to hamburger mixture; stir and cover. Let simmer until rice is tender. You can also add hotter spices if you like it spicier. :)

Monday, April 20, 2009

Moroccan Chicken

Just when you thought there was nothing left to do with chicken!

I wish I had take a picture because I can't find one that looks similar.
Next time I make it I will take a picture.

I was feeling desperate to find a new way to make chicken when I found this recipe in my "Best of Cooking Light" book. Of course we needed to eat within the hour and I didn't have any green olives, Calimynra figs or sweet Marsala wine on hand so I improvised. (Does this surprise you?)
It got six out of six thumbs up (and no one picked anything out either). Although if you don't like cilantro you won't like this recipe. Consider yourself warned.

The recipe said it made 4 servings, I used four Costco chicken breasts, 1 1/2 times the recipe and came out with plenty for 6 adults plus leftovers for two lunches (which were gone the next day).

Enough Banter... on to the recipe (the way I made it). 6-8 servings.

four chicken breasts thawed and cubed into bite sized pieces
Spray pan with Pam and cook for 5 minutes until browned.
1 bunch of fresh cilantro finely chopped (do not even attempt this with dried cilantro)
1/2 cup quartered dried Calimyrna figs (I put raisins in part of mine and my raisin eaters said it was very good)
2 TBS Honey
3 TBS balsamic vinegar
1 1/2 TBS bottled minced garlic (fresh, not dehydrated)
1 tsp cumin

(it also called for 1/2 tsp coriander and 1/2 tsp cardamom but I didn't have any so I left them out)

Add remaining ingredients to chicken and cook another 8 min or so until chicken is done.

We served this over brown rice that I had already made but the book suggested serving it over couscous. (If you've never tried couscous you should it's quick and yummy).

Friday, April 17, 2009

No- Knead French Bread

This is a staple recipe for me. I use to make bread, rolls and for Pizza crust. It freezes well.

2 1/2 cups warm water

2 1/2 tsp sugar

2 packages of dry active yeast

2 tablespoons butter or margarine ( melted) I also use canola oil instead of butter or margarine.

2 teaspoons salt

6 1/2 to 7 cups of all purpose flour

1 large egg beaten

2 tablespoon milk

  • Mix warm water, sugar, yeast, salt, and melted margarine. Mix for 30 sec. Then add 2 1/2 cups of flour. Mix on medium speed until blended. Gradually stir in enough remaining flour to make a soft dough.
  • Let dough stand in bowl for 10 min. Stir gently for a for seconds; cover. Repeat stirring every 10 minutes for next 40 min. ( I actually have forgotten to do this and it still comes out fine.)
  • Turn dough out onto a floured surface; divide in to 3 equal portions. ( I divide mine into 4 equal portions) ( It fits better into ziploc bags)Roll in to a 13x 8 inch rectangle. Roll up; in jelly roll fashion starting with the long side; pinch ends to seal. ( I also don't roll it- I shape it into a log or large worm with my hands. It not as pretty but much faster)
  • Place loaf seam side down, on a greased baking sheet. Cover and let rise in a warm place. Aprox. 40 min or until doubled in size.
  • Make diagonal slits about 1/4 in deep down the length of the loaves, using a sharp knife. Combine egg and milk in a small bowl beating until blended. Brush gently over loaves after rising.( if you want you can add sesame seeds for decoration.
  • Bake at 400 for 20 to 25 min or until loaves sound hollow when tapped.

Thursday, April 16, 2009

Jumbo Stuffed Shells

7ish servings with 2-3 shells per person

32 oz. cottage cheese
2 eggs
1 cup parmesan cheese
2 c shredded mozerella
Big box large shell pasta
Big can spaghetti sauce
2 lbs. ground beef
A handful of dried onions
Oregano & Basil-1 tsp. combined

1. Cook noodles. While cooking noodles, cook hamburger and onions.
2. Mix cottage cheese, eggs, parmesan cheese and one cup grated cheese in a bowl. Mix meat with spaghetti sauce.
3. Spray 9x13 pan with cooking spray. Put 2/3 sauce in bottom of pan.
4. Take each shell (drained and rinsed) and take a big spoonful of cheese mixture in shell. Pack shells tightly into pan.
5. Put remaining 1/3 sauce on shells. Sprinkle with remaining grated cheese.
6. Bake for one hour at 350 degrees.

Wednesday, April 15, 2009


Sorry that this post is a day late! I am a big fan of scotcheroos. In fact, I purposely make sure that I don't have some of the necessary ingredients in our house very often, otherwise I might make them way more often than is healthy. These can be made on special occasions. Just as a side story, I made these for Aaron and his roommates as a thank you present for helping me with my car when he first caught my eye as my home-teacher. I think that the scotcheroos were partially responsible for him asking me out on our first date. :)


1 cup sugar
1 cup peanut butter
1 cup light corn syrup
6 cups Rice Krispies
1 cup chocolate chips
1 cup butterscotch chips

Combine sugar and corn syrup. Cook over medium heat stirring frequently until mixture boils. Remove from heat and stir in peanut butter and Rice Krispies (do the Krispies one cup at a time, mixing them completely in between cups or else it is hard to get them mixed in all of the way). Stir until blended and press into 9 X 13 baking dish or regular cookie sheets, depending on how thick you want them to be (I like the thicker ones better). Melt the chocolate and butterscotch chips together over low heat, stirring constantly. Spread over Rice Krispie mixture and put in the fridge to set up. Enjoy!

Monday, April 13, 2009

Faux Focaccia Bread

(It's really called Cottage Cheese Chive bread but I though you might not check it out if I put that in the title!)
Serving something Italian tonight?
This is the bread for you! You can shape it into two loaves or
spread it on an oiled (or sprayed) cookie sheet, sprinkle with seasoning and shredded Parmesan cheese and have Faux Focaccia.

5/8 cup warm water
1 cup fat free cottage cheese
1 egg
2 TBS Oil
1 1/2 tsp. salt
3 3/4 cup freshly ground white wheat flour
4 green onions chopped
2 1/2 TBS honey
1 TBS active dry yeast.

Add ingredients in order to bread maker or mixer.
Bread Maker: put it on dough setting and come back when done.
Mixer: Knead dough until smooth and elastic. Allow to rise until double in bulk.

Form bread into loaves and put in oiled pan
or spread out on oiled cookie sheet.
Allow to rise 30 min in a warm oven.
For loaves bake at 350 for 30 min.
For Faux Foaccia make indentations in bread, drizzle with olive oil (or spray) and then sprinkle with garlic seasoning and grated Parmesan cheese. Bake at 375 for 16 to 20 min. It should be lightly browned and spring back when pressed with finger.

This bread is only 1 Weight watchers point and is moist and flavorful.
(I wouldn't advertise that it has cottage cheese until they start complimenting you!)

Friday, April 10, 2009

Moo Shu Chicken

The thing I like about this recipe is that it can be prepped the night before.

Makes 4 servings-
4 tablespoons reduced- sodium soy sauce
4 garlic gloves minced
3/4 pound skinless boneless chicken breasts cut into 2" strips
1 teaspoon ground ginger
2 cups shredded napa Cabbage
2 cups shredded bok choy (Chinese cabbage)
1 carrot shredded
1/2 cup canned straw mushrooms, rinsed, drained
1/2 cup canned bamboo shoots, rinsed, drained and thinly sliced
1/4 teaspoon hot chili oil (optional)
8 Whole- Wheat Moo Shu Pancakes ( you can also use flour tortillas)
4 Teaspoons Hoisin sauce

1. Prepare the Marinade. In a gallon-size zip loc bag combine 2 tablespoons of soy sauce and half the garlic; add chicken. Seal the bag; squeezing out the air; turn to coat the chicken. Refrigerate, turning the bag occasionally, 1 hour min. Drain and discard the marinade.

2. In a small bowl, combine the 2 remaining tablespoons of soy sauce, the remaining garlic and the ginger; set aside.

3. Spray a large nonstick skillet with Pam; heat. Saute' chicken until cooked through, 2-3 min. Transfer to a plate. In the skillet, combine the cabbage, bok choy, carrot, mushrooms and bamboo shoots; cook, stirring frequently, until the cabbage and bok choy begin to wilt, 4-5 minutes. Add chicken and the soy sauce mixture and hot chili oil; Toss to combine.

4. To serve, spread the pancakes with the hoisin sauce; top with chicken mixture and roll up.
Just for the filling - points 9 , 503 calories, 3 g fat,88 carbs, 31g protein, 726mg sodium

Thursday, April 9, 2009

Special Occasion French Toast

This stuff is really good...taste wise, but probably not the healthiest. We only have it for general conference, but you could do it for Christmas, baby showers, Easter, etc...just any special occasion, and it is so worth it!

1 loaf bread
6 eggs
1/4 tsp. salt
1/8 tsp. nutmeg
2 cups milk
1 tsp. vanilla
1 tsp. cinnamon

Coat a 9x13 baking dish with cooking spray. Set aside. Cute bread into cubes. Beat eggs, milk, vanilla, cinnamon, salt and nutmeg in a large bowl until smooth. Pour over bread crumbs and refrigerate overnight or for at least 4 hours. When read to eat, make topping.

1 cup brown sugar
1/2 cup butter
2 Tbs. corn syrup
1/2 cup chopped/sliced nuts (we use almonds)

In a small saucepan, combine brown sugar, corn syrup, butter and nuts and bring to a boil. Simmer until slightly thickened. Pour over bread and bake at 350 degrees for 40-45 minutes. Serve with powdered sugar, syrup or jelly.


Tuesday, April 7, 2009

Coconut Curried Chicken


3 or 4 chicken breasts cut into bite-size pieces
2 Tbsp. curry powder
1/2 cup canned light coconut milk
1 Tbsp. canned tomato paste
2 tsp. canola oil
3 minced garlic cloves (I just use garlic powder)
1 small onion, chopped
1 tsp. ginger
1/8 tsp. cayenne pepper
1/2 tsp. salt

Cook the chicken and oil in a large skillet, stirring in the curry powder, garlic, onion, ginger, and cayenne. Add the tomato paste and coconut milk and mix well. Let simmer for about 10 minutes or until chicken is all the way cooked and the sauce looks like it is done. Serve over rice and enjoy!
*If you want to double the recipe and freeze some for later, it works pretty well and is a good way to use up the rest of the coconut milk and tomato paste.

Monday, April 6, 2009

Mexican Wraps

2 cups cooked brown rice (OK you can use any kind but brown is my personal favorite cooked in chicken broth with just a little honey)
1 - 14.5 oz can of each of the following:
diced tomatoes with lime and cilantro (you can use plain but do so at your own risk)
corn - drained
black beans - drained and rinsed
1/2 onion finely chopped
1 bunch of cilantro finely chopped.

Mix all ingredients together and season with:
1 tsp chili powder (or more)
1 tsp cumin (or more)
Salt to taste

Place filling in your choice of "wrapper" I like corn tortillas, my husband likes whole grain tortillas and my kids love the "cook it yourself" ones from Costco.

Add one or more of these (or not):
Grated cheese
left over meats, chopped
Avocado (Guacamole)
Sour cream

Roll it up and microwave to heat through, 1 takes about 1 min 30 sec in my microwave.

Top with sauce and/or salsa or just eat it plain. You can wrap it in a paper towel and take it to the ball park or where ever. If I am making rice for another meal I always make extra. If the rice is cooked already these can be ready in about 15 min. - that's a pretty quick dinner!

This recipe makes enough for 10 wraps on a regular size flour tortilla.

Sunday, April 5, 2009

Bajio Green Enchelada Sauce

I finally unraveled the mystery of Bajio's Green Enchilada sauce.
I'm sure they will be serving it in heaven
and now you can make your home a heaven on Earth!

And it's really easy too!

1 14 oz. can Hatch Crushed Tomatillos
1/2 16 oz. jar fire roasted green chili salsa (this will determine how spicy your sauce is)
3 TBS mild green taco sauce (this can also add to the heat if you don't use mild)
1 4 oz. can of Mild Diced Green Chiles
scant 1/4 cup sugar

Cook and stir over medium heat until slightly thickened and sugar is dissolved.
Use liberally on everything (or just eat it plain - you know you want to)


Friday, April 3, 2009

Raspberry Angel Food Cake

This desert reminds me of spring. I love it because I can acutally eat it and not feel guilty.

1 serving has 160 calories, 0g of fat, 0mg of Cholesterol, 36g of Carbs.

Exchanges are 1 startch and 1 1/2 fruit.

1 cup boiling water

1 package (4-serving size) sugar- free raspberry flavored gelatin

1/2 cup cold water

1 pint (2 cups) fresh raspberries

1 container (8 oz) frozen fat free whipped topping, thawed

1 round (10 inches in diameter) angel food cake

Pour boiling water over gelation in large bowl; stir until gelatin is dissolved. Stir in cold water. Refrigerate about 1 hour or until thickenedbut not set.

Fold 1 pint raspberries and half of the whipped topping into gelatin mixture. Refrigerate about 15 mintues or until thickenend but not set.

Split cake horizontally to make 3 layers. (to split, mark sideof cake woth toothpicks and cut with long thin serrated knife) Fill layers with gelatin mixture. Spoon or pipe remaining whipped topping onto cake. Garnish with raspberries.

Thursday, April 2, 2009

Breakfast of Champions...Just Add Milk

This has become Jordan's signature treat. It is quick, easy, and yummy (how could you go wrong with that combination?).

(P.S. Jordan came up with the name--I personally wouldn't eat them for breakfast, but you would have an excuse if you did...since cereal is involved)

6 cups Cheerios (or Honey Nut Scooters--that is what we use)
4 cups Mini Marshmallows
3 Tbs. Butter or Margarine
Bag of Chocolate Chips (don't skimp)

1. Melt butter in saucepan on stove. Add in marshmallows.
2. In separate bowl, pour in cheerios. Stir in marshmallow mixture and coat. Last, stir in chocolate chips.
3. Put in greased 9x13 pan and let cool. Enjoy!

Wednesday, April 1, 2009

Baked Potato Soup

Baked Potato Soup


2/3 c. margarine
2/3 c. flour
7 c milk
4-6 med baked potatoes-baked, cooled, peeled & cubed
4 green onions, chopped12 slices bacon
1 1/4 c shredded cheddar cheese
1 tsp salt1 tsp pepper

optional-dash onoin, garlic salt, cayenne pepper and 1 tbl parsley


Cook bacon over med high heat. Drain, crumble, set aside.

In a dutch oven, melt margarine over med heat. Whisk in flour until smooth. Gradually stir in milk, whisking until thickened. Stir in potatoes and 1/2 onion. Bring to a boil. Reduce heat and simmer 10 minutes. Mix in 1/2 bacon, cheese, and all spices. Continue cooking stirring freq.
Top with remaining bacon, onion, cheese and sour cream on each serving.

I was going to post a picture, but when I made this the other day, I was trying to too many things and burnt it. I had it up too high and didn't stir and it scortched and was absolutely gross and we ended up having pizza. So, it only takes like 10 min, but don't be like me and burn it. :)

This is super easy and fast if you use left over baked potatos, so I always make extra when I make them for dinner and we have soup a day or two later. Also, often, I will cook a few packs of bacon and keep it in the fridge, for BLT's and this soup. It makes it super easy. :O