Chicken Enchilada Soup

1 lb. chicken breasts, cooked and shredded (or 2 cans of chicken)
1/2 cup onion, chopped (green onion is really good)
1 clove garlic
4 cups chicken broth
1 cup masa harina
3 cups water
1 cup red enchilada sauce (try Old El Paso)
2 cups shredded cheese (cotjia or sharp cheddar cheese)
1 teaspoon salt

In large pot, cook onion and garlic in olive oil until onions are translucent.
Take off the heat and allow to cool a second; pour in chicken broth. Return to the heat.
Whisk together masa harina and 2 cups water. Pour into pot stirring well. Add 1 cup of cheese and all other ingredients except chicken. Bring to a boil. Add the chicken (and the broth if using canned chicken). Reduce heat and simmer 30-40 minutes.
Serve with crushed tortilla chips or Fritos, 1 cup of sheese, sour cream, cilantro and more green onions. Even better the second day.

yummy food blog

I ran across a food blog that I like. Clicking through the recipes was addictive; every recipe looked like something I would want to make. I think that have some sort of connection with channel 5 so perhaps some of you are familiar with them. The website is http://www.ourbestbites.com/ .

Grandma Hellewell's Mustard Pickles

8 qts small cucumbers, pearl onions* and califlower pieces (Grandma usually left the cucumbers out since we preferred the onions and the califlower.)
Imerse in salted water (1/2 cup salt to 1 quart of water) and soak overnight.
Drain vegetables and place in large pan.
Cover with vinegar.
Add 2 1/2 cups of sugar.
Put home mixed pickling spice in cheesecloth bag (tied shut) and add to the mixture. Bring to a boil and cook for a few minutes.
Remove bag of pickling spices.
Mix together 1 cup flour, 6 TBSP dry mustard, 1 1/2 Tbsp Tumeric and enough cold water to make a paste. Add two cups of the hot vinegar to the paste and stir well. Add to the pickle mixture, cooking until thickened and seal hot.
*An easier way to peel the pearl onions is to place them in the sink and pour boiling water over them. Let is sit for a few minutes then drain and rub the outer layers off.

Mustard Pickles

Break 1 large head cauliflower in flowerets
Cut 1 quart small green tomatoes in wedges
3 green peppers in strips
1 1/2 pounds 2 inch cucumbers in halves lengthwise
Peel 3 cups pickling onions (this takes a while but well worth it)
Combine 1 cup granulated pickling salt and 4 cups water; let stand in cool place overnight.

Drain; cover with boiling water; let stand 10 minutes; drain. Combine 2 cups sugar
1 cup all purpose flour, 1/2 cup dry mustard, 1 tablespoon turmeric 5 cups cider vinegar, and 5 cups water. Cook and stir till thick and bubbly. Add vegetables, cook till tender. Fill hot jars, leaving 1/2-inch headspace; adjust lids. Process in boiling water bath for 5 minutes (time when water returns to boil.) Makes 10 pints.

(This recipe come from the Better Homes & Garden Cookbook. My family only likes the cauliflower and the onions so I omit the peppers and cukes and add more onions and cauliflower.)

Best Buttermilk Rolls

Combine:
3 cups buttermilk
3 cups flour
1 TBSP yeast dissolved in ½ cup warm water (Not rapid rise yeast)

Beat well with mixer then add:
½ cup sugar
½ cup melted butter
3 eggs
1 tsp soda
2 tsp salt

Mix well, then add 5 cups flour and stir with wooden spoon. Turn out on counter top and knead by hand until mixed. Place in bowl and cover with plastic wrap.

Refrigerate overnight.

Roll out and shape as desired. Cover and let rise in pans3 to 4 hours. Bake at 350° for 20 minutes. Lightly grease topand remove from pan.

Mint Brownies

Mint Brownies

Brownie:

1 c butter, melted
2/3 c cocoa powder
2 c sugar
4 eggs
1 ½ c flour

Mint Frosting:

½ c butter, softened
1 lb powdered sugar
1-3 Tbsp milk
½ mint extract
Green food coloring

Chocolate Topping:

1 ½ c semi-sweet chocolate chips
½ c butter

Brownie: Mix butter, cocoa, and sugar; add eggs, one at a time, beating well after each one. Stir in flour. Spread into a greased 9 x 13 pan. Bake at 350 degrees for 25 minutes. Let cool complete.

Mint Frosting: Mix butter and powdered sugar. Add only enough milk to make a smooth consistency. Add mint extract and enough food coloring for a light green color. Frosting will be thick. Spread over brownie layer. Refrigerate until firm.

Chocolate topping: Melt chocolate chips and butter in microwave for 2-3 minutes. Stir well to combine. Pour over frosted brownies, covering frosting completely. Refrigerate until topping is set and hardened. Let brownies sit at room temperature for 10 minutes before cutting. Cut into 24 small squares with sharp knife.

Note: When doubling, just double brownie recipe. Use large sheetcake pan. The mint frosting almost makes too much

From the Worldwide Ward Cookbook, Susan Moser

Hot Pepper Jelly

1 box Sure-Jell Pectin
1 c cider vinegar
5 cups sugar
4 cups prepared peppers
(I use 10 jalapenos, 3 to 4 habanero peppers
These are also called Scotch Bonnets – little
Orange ball-type peppers, the rest a mixture of
Green (2), red, yellow peppers)

See complete instructions in pectin box (cooked jam and jelly directions), but I’ve abbreviated them here:

Bring Peppers, vinegar, pectin, and ½ tsp butter or margarine to full rolling boil.

Stir in sugar quickly. Bring back to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat and skim off any foam.

Tips:
· Use gloves!!
· Do NOT use the food processor – it does something to the capsacin in the peppers. I use the food chopper from Pampered Chef.
· It may take up to a week to set up to a jelly consistency.
· Hotter – If you want it hotter, keep the seeds from the jalapenos and habaneros in the pepper mix. (sometimes if it is too hot, it won’t set up)
· I like it over cream cheese with crackers, my friend’s son likes it for toast, or they also use it as a basting sauce for chicken on the grill.
· I have used purple green peppers, but it kind of made the sauce a little muddy colored. But try anything once, right??

Mustard Pickles

Does anyone have the Hellewell recipe for Mustard Pickles?
Thanks
Heather

Margene's breakfast casserole

Margene’s breakfast casserole

Layer in a 9x13 pan in this order:

6 c of frozen potatoes, 8 eggs mixed with 2 cans of evaporated milk,
2 cups of ham, sausage, or bacon, 3 c cheese.

Set in the fridge overnight, bake at 350 for 55 minutes. She has made it with regular milk, and at times it has not set in the fridge overnight and worked fine.

Eric's Pinkberry Frozen Yogurt

Vanilla Frozen Yogurt Recipe
Eric loves Pinkberry Frozen Yogurt and since you can not buy it in Logan he has settled for making his own. This is a healthy surprisingly addictive frozen yogurt.
Just a note. First off, remember it is important to use good-quality whole-milk yogurt.

3 cups (720g) strained yogurt (see below) or Greek-style yogurt
3/4 cup (150g) sugar
1 teaspoon vanilla extract (optional)

Mix together the yogurt, sugar, and vanilla (if using). Stir until the sugar is completely dissolved. Refrigerate 1 hour.

Freeze in your ice cream maker according to the manufacturer's instructions.

To make 1 cup (240g) of strained yogurt, line a mesh strainer with a few layers of cheese cloth. then scrape 16 ounces or 2 cups (480g) of plain whole-milk yogurt into the cheesecloth. Gather the ends and fold them over the yogurt, then refrigerate for at least 6 hours. So, for the above recipe start with and strain 6 cups of yogurt.

Makes about 1 quart.

Serve with fresh or frozen fruit and cereal (captin crunch is particularly tasty)

Pollo Durango

There is a local Mexican restaurant Cafe Sabor which I love. This recipe was published in the paper, I made it for my family and Matt says it is "Awesome", it is easy and fast and very tasty.

Pollo Durango
1 cup chicken cubed
1 cups mushrooms washed and quartered
2 TBSP butter
1/2 cup shredded Monterrey jack cheese
1/2 cup sour cream
3/4 cup tomatillo enchilada sauce (if you cant find it try green chili enchilada sauce)

1. Cook Chicken and mushrooms together in butter in a large skillet
2. Combine cheese, sour cream and tomatillo sauce in another pan cook until creamy.
3. Drain the chicken and mushroom and add a pinch of cilantro
4. Combine the chicken/mushrooms with the sauce.

This makes one large (restaurant sized) serving but at my house that is enough for all 4 of us.
This is great alone but is awesome in enchiladas or burritos.

Original Recipe from the Herald Journal Sunday, May 3, 2009 "A Taste of Mexico" by Eli Lucero

Oatmeal Breakfast Cookies

Have you ever tried the Quaker Oatmeal breakfast cookies? They are terrible! But ever since they came out I have wanted them to be good, I have tried on multiple recipes to make something tasty but healthy you could eat in the morning but have had no luck. I stumbled across this recipe and I love it. The texture is more like a custard or pound cake then a granola bar. My favorite version so far uses almonds, blueberries, raisins and apples.
And the best part you can make a large batch and then freeze it so all you need for a nutritious quick breakfast is microwave it. YUM.


Oatmeal Breakfast Clafoutis

- 2-1/4 C quick cooking oats, uncooked, or 2-3/4 C old fashioned oats, uncooked
- 2/3 C brown sugar
- 3/4 C raisins and/or dried cranberries (substitute other dried fruits)
- 1 apple, peeled and sliced (substitute other fresh fruits - optional)
- 1/4 to 1/3 C nuts, chopped (walnuts, almonds, sunflower seeds, hazelnuts..., or even better a mix of all - optional)
- 1 tsp ground cinnamon (so far I have left this out)
- 1/2 tsp salt
- 3-1/3 C milk
- 2 eggs, lightly beaten
- 1 Tbsp vanilla extract

(Serves 8.)

Preheat your oven to 360°F. Lightly oil an 13 by 9-inch baking dish.

In a large bowl, combine the oats, sugar, raisins, chopped nuts, cinnamon and salt. Mix well. In a medium bowl, combine the milk, eggs and vanilla. Mix well. Add this to the dry ingredients, and mix until well blended. (this is very very watery don't worry it is okay)

Pour the mixture into the baking dish, and use a wooden spoon to make sure the solids are more or less evenly spread out. Arrange the apple slices over the surface. They will sink somewhat but that's okay, they'll float right back up when the oatmeal cooks.

Put in the oven to bake for 55 to 60 minutes, until the center is set and firm to the touch. Let cool slightly : it should be eaten a bit warm but not scalding hot.

Cut in 8 servings, and serve with yogurt and fruit if desired ; it is also nice with a thin spread of jam or peanut butter. Store the leftovers in the refrigerator, tightly covered, or wrap each serving individually and put in the freezer. You can then take a serving out the night before and leave it to thaw until the morning, when a 30-second stay in the microwave will bring it to the perfect temperature.

Original recipe by Quaker Oats

I got this recipe from: http://chocolateandzucchini.com/archives/2004/03/oatmeal_breakfast_clafoutis.php

Paradise Cafe Fire Roasted Tomato Soup

My car broke down while I was in Salt Lake and my wonderful parents picked me and the kids up, so we could have the car towed to Grants (what other mechanic would you possibly go to?) on the way home we stopped at the paradise cafe in bountiful. My mom had this soup, and let me try it. Needles to say it was AMAZING. So if found this recipe, and it is darn good.
Just a note I have made this with out the fire roasted tomatoes and it was still pretty amazing and you probably have all the the ingredients on hand. I hope you like it.

Fire Roasted Tomato Soup.

l large onion, diced

6 cloves garlic, minced (or use 1/4 tsp dried minced for each clove)

olive oil

2 - 28 to 32 oz cans tomatoes (I used “ready-cut” to keep it simple)

32 oz bottle fire roasted (or sun-dried) tomatoes (Costco has them for the most reasonable price in larger quantities)

2 - 8 oz cans tomato sauce

2 - 6 oz cans tomato paste

8 cups water (I added 8 - 10 chicken bouillon cubes for more flavor)

2 tsp salt

1/2 tsp pepper

2 cups milk or cream (more if you like a thinner soup)


In a large soup kettle saute onion in olive oil until almost translucent. Add garlic and continue to saute a few minutes more. Add tomatoes, sauce and paste - along with water. Bring to a boil, cover and reduce heat to simmer for 30 minutes. Puree in blender until desired consistency.

Chicken Broccoli Casserole

4 skinless, boneless chicken breast halves (you can use the canned chicken also)
1 pound broccoli florets, cooked
1 (10.75 ounce) can condensed cream of mushroom soup
1 tablespoon mayonnaise
1 cup shredded Cheddar cheese
1 cup dry stuffing mix DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C).
Boil chicken until tender and shred or cut into bite size pieces. Meanwhile, steam broccoli until crisp but tender.

In a small bowl mix together the soup and mayonnaise. Set aside. In a 9x13 inch baking dish layer the chicken, broccoli, soup mixture, and cheese. Sprinkle dry stuffing mix over the top and bake in the preheated oven for 25-30 minutes.

(This is Broccoli Chicken Casserole great for a very fast meal. Broccoli Chicken Casserole)

Fantastic Oven Garlic Fries

This recipe goes great with Heather's BBQ and makes for a meal worthy of company.  This recipe is not bad for you either; I modified it from a Cooking Light recipe.  

• 4 teaspoons canola oil
  
• 3/4 teaspoon salt
  
• 8 medium potatoes, washed and cut into 1/4-inch-thick strips
  
• Cooking spray
  
• 2 tablespoons butter, melted
  
• 4 tsp  garlic salt (I really like McCormick California Style Garlic Salt with parsley)
• 2 tablespoons finely chopped fresh parsley (optional)
• 2 tablespoons freshly grated Parmesan cheese

Preheat oven to 400°.  Combine first oil, salt, and potatoes in a large plastic bag, tossing to coat. Arrange potatoes in a single layer on a baking sheet coated with cooking spray. Bake at 400° for 50 minutes or until potatoes are tender and golden brown, turning after 20 minutes.  Combine butter, garlic, and Parmesan cheese.  Brush butter mixture over potatoes.  Broil potatoes for 1-3  minutes being careful not to burn them.  Serve immediately.

Pulled Pork Barbecue and French Bread Rolls

I made this for dinner last night and Matt told me it was so good I had to post. I got the recipe from the Splendid Table Radio Show, Lynn Rosetto Casper was interviewing a man who is a serious barbecue cook and he had just released a cookbook about easy fast barbecue.

Cheater Pulled Pork Barbecue

Makes 12 to 14 servings

• One 5- to 6-pound boneless Boston butt pork roast or same weight of boneless country-style pork ribs
• 1/4 cup Cheater Basic Dry Rub (recipe follows)
• 1/2 cup bottled smoke
• Barbecue sauce of your choice

1. Cut the pork butt into medium (2- to 3-inch) chunks (the ribs don't need to be cut up).

2. Put the pieces in a large slow cooker (at least 5 quarts). Makes 12 to 14 servings

• One 5- to 6-pound boneless Boston butt pork roast or same weight of boneless country-style pork ribs
• 1/4 cup Cheater Basic Dry Rub (recipe follows)
• 1/2 cup bottled smoke
• Barbecue sauce of your choice

1. Cut the pork butt into medium (2- to 3-inch) chunks (the ribs don't need to be cut up).

2. Put the pieces in a large slow cooker (at least 5 quarts). Sprinkle the meat with the rub, turning the pieces to coat evenly. Add the bottled smoke.

3. Cover and cook on high for 5 to 6 hours or on low for 10 to 12 hours, until the meat is pull-apart tender and reaches an internal temperature of 190 F.

4. Using tongs and a slotted spoon, transfer the meat to a rimmed platter or baking sheet. Let rest until cool enough to handle. Pull the meat into strands. It should shred very easily. Serve the barbecue piled on buns with your favorite barbecue sauce.

5. To serve the barbecue later, cover and refrigerate the meat when it has cooled. Pour the meat juice into a separate container and refrigerate. Before reheating the juice, skim and discard the congealed fat layer on the top.

6. To reheat the barbecue, place it in a saucepan moistened with some of the reserved juice. Gently heat the meat on medium-low, stirring occasionally. Or, place it in a covered casserole with some of the reserved juice and heat in a 350 F oven for 20 to 30 minutes.

7. While the meat warms, combine the barbecue sauce and some of the additional reserved meat juice in a saucepan. Heat through and serve with the barbecue.

Cheater Basic Dry Rub

Makes about 2/3 cup

• 1/4 cup paprika
• 2 tablespoons kosher salt
• 2 tablespoons coarsely ground black pepper
• 1 tablespoon garlic powder
• 1 tablespoon dry mustard

1. Combine all the ingredients in a jar with a tight-fitting lid. Shake to blend.

I like to make my own rolls to eat it on. This is the recipe that I use.

French Bread 3-4 Loaves

This recipe from Everydayfoodstorage.net

2 T. yeast
2 1/2 c. warm water
7 c. flour
2 T. sugar
1 T. salt (remember this is for 3-4 loaves…so it’s not really alot)

Dissolve yeast in water. Then add sugar, salt and 2 c. flour. Beat. Add rest of flour and knead on floured board (or in standing kitchen mixer) for about 5 minutes. Let rise about 30-45 minutes. Grease 1-2 cookie sheets and sprinkle lightly with corn meal. Punch down bread and knead one minute. Divide into thirds or fourths. Let rest 10 minutes. Roll each piece into ropes as long as the cookie sheet. Place on cookie sheet being sure there is ample space between each rope or loaf. make several evenly spaced shallow cuts diagonally in the top of each loaf; brush with water or egg wash, then brush again and sprinkle with sesame seeds. Let raise until double (about 30 minutes). Place pan of hot water on lower shelf of oven. Bake at 450 for 10 minutes and then reduce heat to 350 for 20-30 minutes or until bread gives a hollow sound when tapped. Remove from pans and cool and wrap in plastic bags. NOTE: This is EXTREMELY delicious warm and the next day but after that it starts to dry out and isn’t very tasty.

Heather and Matt news

Congratulations to Heather and Matt.  They moved into a beautiful new (for them) house yesterday in Smithfield UT.  

Chicken Taco Soup/Dip

• 4 - Chicken Breasts (Frozen works best)
• 2 - 15oz Cans Mexican Stewed Tomatoes
• 1 - cup Salsa (Based upon taste Mild-Hot)
• 1 - Small can Diced Green Chili's
• 2 - 15oz cans Tomato Sauce
• 2 - 15oz cans Black Beans

Combine all ingredients in a crock pot and stir, cook on low for ~6 hrs or high for ~3 hrs. Pull chicken breasts out and shred the chicken and stir it back into the crock pot.

Serve with tortilla chips, sour cream and/or shredded cheese. (Editors note - This feeds a large group or stores in the fridge to be reheated for days, and is probably Ryan's favorite meal, he will reheat it for lunch/dinner for a week straight)

baby sling

At Erin's baby shower someone asked me about the baby sling that I like to make. I said I would post the instructions so here they are.

This is the site I like the best. I have a made several pouch slings which I have liked quite a bit. I especially like this size because it is small enough to carry all the time in my diperbag and then use when ever I want it. I have a friend that adds a pocket to the outside big enough for a diper and your wallet and keys so you don't have to cary anything else. The sewing is very easy and you can make one in about an hour. I really like to use very cute fabric and make the slings reversible then it can match what ever you are wearing.

http://www.sleepingbaby.net/jan/Baby/

Good luck

Chocolate-Caramel-Toffee-cream cake

1 German Chocolate Cake Mix

1 can sweetened condensed milk

1 can caramel topping

1 container whipped topping

1 heath candy bar (diced for garnish)



Prepare cake mix as directed on box in a 9x13 pan.  After you remove it from the
oven, while it's still hot, poke holes about an inch apart all over the cake
with the end of a wooden spoon.  Then pour the can of sweetened condensed milk
over cake followed by the can of caramel topping.  Allow cake to cool.  (I
usually put it in the fridge for an hour or so.)  Once cake is cooled, frost
with whipped topping and garnish with heath bar.

Stuffed Chicken Casserole

Stuffed Chicken Casserole



3 boneless skinless chicken breasts

1 can Cream of Chicken soup

8 oz. sour cream

1 C grated cheddar cheese

1 box Stove top stuffing



Boil chicken until fully cooked.  Dice into bite size pieces.  Cream soup and
sour cream. (I usually add a pinch of salt and pepper as well.) Add diced
chicken to soup mixture. Prepare stuffing as directed on box.  In a 8x8 pan,
layer chicken mixture, grated cheese and stuffing.  Cover and bake @ 350 for
20-25 min. (Until bubbly)



I got this from a friend and its fablous.

(I usually  uncover it for the last 10 min. to brown the stuffing.)

Christmas Salsa

A neighbor brought us this salsa for Christmas. It was so good I wanted to share it with you.

Violeta’s Easy Fresh Salsa
2 cans Mexican style stewed tomatoes
1 small red onion, chopped
1 small bunch of cilantro chopped
2 jalapeno peppers chopped (more if you like it hotter)
Salt, black pepper and garlic powder to taste.

Process tomatoes in blender or food processor to desired chunkyness.

Add chopped vegetables, salt, pepper and garlic. Mix well.

Let it rest in fridge for 8 hrs or overnight to blend flavors.
Must be eaten within a week. Mix and store in glass or plastic containers.

Crock Pot Beef Stroganoff

2 cans Golden Mushroom soup
2 cans cream of celery soup
1 Pkg onion soup mix

Stir together and place in crockpot. Add 4-6 pounds stew meat

Cook on low 6-8 hours.

Add 1 large (16oz?) sour cream after it has cooked. Let it warm through while noodles (1 package egg noodles) cook.

Ladle stroganoff over noodles.