Roasted Veggies

My roasting obsession started last summer when I had oodles of tomatoes on my vines. Roasted tomatoes are divine.

Since the tomatoes are a distant memory I have branched out a bit. Forget boiling and steaming, roasted vegetables are the way to go. It takes a bit more time, but it is easy and definitely worth it!

Here are my two latest favorites. I have never been a big fan of cauliflower. It has always seemed a bit bland when steamed and a bit hard when raw. So I roasted. And you know what? I could easily eat a whole head by myself. Yum.



Slice cauliflower
Put on cookie sheet. Drizzle with a few T. olive oil. Sprinkle with salt and pepper.
Use your hands and mix the cauly to evenly coat it. Spread out in a single layer on sheet. Bake 425 for 25-30 minutes.

I tried broccoli the other day. Um....Just as good.



Place dry broccoli on cookie sheet. Drizzle with a few T. olive oil. Sprinkle with salt and pepper. Use your hands and mix the broccoli, evenly coating it. Spread out in a single layer. Bake 425 for 25-30 minutes.

Drizzle another T of olive oil onto cooked broccoli. Grate some lemon peel on top. Squeeze out the lemon juice. Add 1/4 c. Parmesan cheese.

What shall I roast next?

Best Spaghetti Sauce

I have a confession to make. Up until about 4 months ago, I had never made my own spaghetti sauce. It's true. Me and Prego go way back. For some reason I had always thought that good spaghetti sauce meant a lot of chopping, dicing and simmering a bunch of ingredients that I would have to go out and specifically buy. Plus, in my book, spaghetti dinner is an easy "go to" dinner. You know, the kind that takes about 10 minutes preparation, because you are too lazy or too late to make anything else.

That all changed when I came across this recipe from a recently purchased cookbook called "Basic Italian Tomato Sauce." It had a total of 4 ingredients, all of which I always have on hand and it consisted of a total of 2 steps.

I gave it a try and I will tell you right now, me and Prego are no longer an item. We have broken up for good and I will never go back.

Really, it is that good and that easy to make. And while it simmers, your house will smell like you are cooking something that took hours to make. So here is the recipe if you would like to make your break from Mr. Prego. He's a phony.

Basic Italian Tomato Sauce

1 1/2 T. Extra Virgin Olive Oil
2 garlic cloves, minced
1/8 t. crushed red pepper flakes
1 28oz. can tomatoes, pulsed in a blender
1/2 t. coarse salt
1 sprig of fresh basil (optional) I have never used this yet
1 T. unsalted butter (optional)


1.Heat a medium saucepan over medium heat. Swirl around the olive oil to coat the pan. When the oil is hot, add the garlic and red pepper flakes. Stir constantly for 30 seconds, just long enough to release the garlic's fragrance and transform it slightly from its raw state. Don't cook it to golden.

2.Raise the heat to high and stir in the tomatoes and salt. Bring to a boil, reduce the heat and simmer, uncovered, for 30 minutes. In the last 5 minutes of cooking add the basil sprig, if using. Remove the basil before serving and swirl in the butter, if using.

OK now there has to be a downside right? Let me tell you the only thing. It definitely needs to simmer, just so it isn't runny.

That's it. Now go try it. I promise it's a keeper.

Dump Cake

It is soo easy! It's called dump cake because you literally just dump everything in.
I got this recipe from my college roommate years ago. We love it and usually make it on fast Sunday. Not sure why, but that is what has happened.


3-4 cans (15 oz each) canned peaches, drained
Yellow cake mix
1 cube butter
Berries (fresh or frozen) - raspberries or blackberries (optional)


Lightly grease 9X13 pan. Drain peaches and dump in pan.

Pour yellow cake mix into a bowl. Add butter to cake mix and cut into cake mix until butter is in small bits. I use a pastry cutter, but you can also use a fork or knife.

Sprinkle on top of peaches.

Bake 350 for 40 minutes or until golden brown on top.

Serve with ice cream.

That's it!


Notes:
If you can find canned peaches that are firmer, they tend to hold up better during cooking, but any kind work just as well.

If you want to use berries sprinkle a few on top of the peaches before the cake mix. It tastes really good and turns the liquid bright purple.

If you have more people over, just add more peaches.

Cool Whip Cake

This cake is delightful and easy to make. I have been asked several times for the recipe. Taylor tells me this is his favorite.



Mix 1 German chocolate cake mix according to package and pour into sheet cake pan.

Mix 8 oz. softened cream cheese with 1 beaten egg and 1/2 c. sugar. Fold in 1 heaping cup of mini chocolate chips.

Dot cream cheese mixture on top of cake batter. Zigag through with table knife being careful not to touch the bottom of the pan.

Bake according to directions. Note! When I baked this the first time it was raw in the middle. It takes at least 40 minutes in my oven. Make sure the middle is pretty well set before you take it out.

Topping:
Mix 1 small package of vanilla instant pudding with 1/2 c. milk. Fold into 8 oz. of Cool Whip that has been softened in the fridge. Frost and refrigerate cake.

Other Notes:

Before folding in the chips, mix them with a small amount of flour so they don't all sink to the bottom while cooking.

I like to serve this cake after the chips have had enough time to harden again. For some reason I like the firmness of the chips mixed in with the softness of the cake and topping.

Enjoy!

Easy Chicken Noodle Soup

I loved this recipe! Especially when you make your own noodles.

1 tablespoon butter
1/2 cup chopped onion
1/2 cup chopped celery
4 (14.5 ounce) cans chicken broth
1 (14.5 ounce) can vegetable broth
1/2 pound chopped cooked chicken breast
1 1/2 cups egg noodles (or make your own)
1 cup sliced carrots
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
salt and pepper to taste

Directions:
1. In a large pot over medium heat, melt butter. Cook onion and celery in butter until just tender, 5 minutes. Pour in chicken and vegetable broths and stir in chicken, noodles, carrots, basil, oregano, salt and pepper. Bring to a boil, then reduce heat and simmer 20 minutes before serving.

Next time I make it I will use low sodium broth. I also had some fresh parsley on hand so I tossed in some of that as well.

Carne Guisada

Mexican beef stew. Another winner. This one was so easy to make and very good! I served it over some red potatoes that I had, but next time I will use warm tortillas. Also a little sour cream on top is nice.

I thought the 2 serrano peppers would make it really spicy, but it didn't. It was just right.

2 T. cooking oil
1 lb. beef stew meat
1/2 (6 oz.) can tomato paste. (I used the whole can)
1 (10.5 ounce) can beef broth
1/2 cup water
2 cloves garlic, crushed
1 t. chili powder
1/2 t. cumin
1/2 t. black pepper
salt to taste
2 serrano chile peppers, seeded and chopped
2 T. cornstarch

Dredge meat in flour. Heat oil and sear outside of beef. Put in crockpot. Add the remaining ingredients. Cook for 8-12 hours. You can shorten the cooking time, but the meat won't be as tender. At the end dissolve cornstarch in a little bit of water and add to the stew to thicken.

My New Beef Stew

This is the Beef Stew that I made the other night. I have made stew numerous times, but was ready for a new recipe. This one was really good. All the boys loved it and the only thing they picked out of it was the mushrooms. I wish I had doubled the recipe.

1 1/2 pounds cubed beef stew meat
1/4 cup all-purpose flour
1/4 cup butter
1 cup sliced onion
2 cloves garlic, minced
2 cups water
1/4 cup chopped fresh parsley
1 teaspoon salt
1/8 teaspoon pepper
1/2 can beef consumme

1 bay leaf
2 cups cubed potatoes
1 1/2 cups diced carrots
1 cup sliced celery
1/2 cup chopped green pepper
1 cup sliced fresh mushrooms
1 1/2 cups biscuit baking mix
1/2 cup milk
3 tablespoons butter, melted

Directions:
1. In a bowl, toss cubed beef with flour to coat.
2. Heat 4 tablespoons butter in a heavy skillet over medium-high heat. Place flour in a bag or bowl, and add beef cubes. Toss to coat with flour. Place coated cubes in the skillet and fry until well-browned on all sides; remove from pan and set aside.
3. Cook onion and garlic in same pan until tender. Return meat to pan with water, parsley, salt, pepper, and bay leaf. Reduce heat to low, cover, and simmer 1 hour, stirring occasionally and adding more water if needed. Stir in potatoes, carrots, celery, and green pepper, and continue cooking another 15 minutes. Remove the bay leaf, and stir in mushrooms.
4. In a small bowl, mix together baking mix, 3 tablespoons melted butter, and milk until just blended. Drop dough by the tablespoonful into stew. Simmer, uncovered, approximately 10 minutes. Cover, and simmer 10 minutes more, or until dumplings are cooked through, but not dry.

**I did not try the dumpling part, just threw it in the crock pot. That will be next time.

Pizza Pasta

O.K. I don't have a picture for this one, but just imagine noodles covered in red sauce with mozzarella cheese melted on top. This recipe was so easy to make and was a hit with everyone! It is my new favorite!

2 c. Rotini pasta, cooked until slightly firm
1/2 lb. Italian sausage
16 oz. pizza sauce
1 c. shredded mozzarella cheese
2 cloves garlic, minced
1 small onion, chopped
1 c. pepperoni
4 T. milk
green pepper/olives/mushrooms or anything else you like on pizza

Preheat oven to 350
Cook noodles until slightly firm, drain
In skillet brown sausage with onion and garlic. Drain fat. Stir in noodles, pepperoni, pizza sauce and milk. Mix well. Pour into a 2 qt. casserole dish. Cover. Bake 25 minutes. Sprinkle cheese on top and cook another 5 minutes.

Chicken Spaghetti

Another recipe from PW. Scott and I really liked it. The boys were not so thrilled because of the green and red things in it. Too bad for them.



1 cut up chicken (or 3 chicken breasts)
1 lb. thin spaghetti, broken into 2 in. pieces
2 cans cream of mushroom soup
2 1/2 cups shredded Cheddar
1 small onion, finely diced
1/4 c. finely diced green bell pepper
1 jar (4 oz.) diced pimientos
1 tsp. seasoned salt
Freshly ground pepper to taste
1/8 to 1/4 tsp. cayenne pepper to taste

Heat oven to 350. Add chicken to a stockpot. Cover with water and bring to a boil. Reduce the heat to medium and simmer until the chicken is cooked, about 25 minutes.

Remove the chicken from water and set is aside on a plate to cool. Remove 2 cups of broth from the pot and set aside. Bring the remaining broth back to a boil and add the spaghetti. Cook until al dente. Drain and set aside.

Shred or cut chicken into bite-size chunks.

Place the cooked spaghetti in a large bowl. Add the cream of mushroom soup and 2 cups of the shredded cheddar. Then add the onion, green pepper and pimiento. Add the seasoned salt, black pepper and cayenne pepper. Take it easy on the cayenne if you can't handle the heat. When I made this I added 1/8 tsp and it wasn't hot at all.

Add the chicken and broth. Stir together well, then taste to check the seasonings.
Pour the mixture into a large baking dish and top with the remaining 1/2 cup Cheddar. Bake for 35-45 minutes until bubbly.

Cheese Soup

This soup is delightful, especially when it is bitter cold outside!

3 large carrots, diced
1/2 onion, chopped
2 stalks celery, diced
5-6 medium potatoes, diced
Broccoli or peas, if desired

2 cubes margarine
1 cup flour
6 chicken bouillon cubes
1/2 - 1 lb Jar of Cheese Whiz

Boil vegetables until tender. I usually throw the carrots, onion and celery in first, a few minutes later add the taters and then a few minutes before everything is tender add the broccoli. Drain and save the liquid. Melt 2 cubes (I use 1 cube and it works just fine) in large pot. Stir in 1 cup flour, heat while stirring constantly. Add 2 quarts of water (using the liquid drained from the veggies) very slowly while whisking, so you don't get lumps. Add bouillon cubes and stir until thick. Add Cheese Whiz (I usually use a whole jar). Add veggies and heat. Add salt and pepper to taste.

This soup is wonderful served in bread bowls

Oven Roasted Potatoes

These potatoes are delightful. The good thing about them is if you don't have one or two of the spices you are fine. Just add what you have!

1/8 c. olive oil
1 T. minced garlic
1/2 t. basil
1/2 t. marjoram
1/2 t. dill weed - I love dill, so I usually double this amount
1/2 t. thyme
1/2 t. oregano
1/2 t. parsley
1/2 t. crushed red pepper - I have yet to add this. My kiddos don't like "spicy"
1/2 t. salt

4 large potatoes, cubed - red work best, but any will do

Preheat oven to 475. Combine all above, stir in potatoes. Place potatoes in a single layer on a baking sheet.

Roast for 30 minutes, turning occasionally to brown all sides.

Chicken Enchiladas

Unlike most of my recipes that I post here, this one is relatively good for you and delicious as well. You don't need loads of creams soups and cream cheese to get tasty enchiladas. I got it several years ago from this lovely lady and it is a favorite at our house. Didn't I tell you I poach recipes?

Preheat the oven to 350 and lightly coat your 9x13 baking dish with cooking spray.

1 lb of chicken breasts - Boil for about 15 minutes and then shred. Or I usually just use canned chicken and shred.
4 green onions, sliced
2 Tb cilantro, chopped (more is always better in my opinion)
1 jalapeno, seeded and minced

Lightly coat a skillet, saute the onions, cilantro and jalapeno. Add the chicken and cook for a few minutes.

3 (10 oz) cans of green enchilada sauce - I love this sauce! It is so much better than the Old El Paso like brands. It is a lot thicker.
Add one can to the chicken mixture and heat.



8 corn tortillas - I use the Costco ones that you cook yourself. But you can use the pre-cooked ones, just make sure you warm them first before you roll them

Add the chicken mixture into the tortillas, roll up and place in your casserole dish. I usually spray it with Pam and then dump some of my leftover sauce on the bottom first.

When you are done rolling, dump the rest of the sauce on top and add some cheese.

Bake 350 until bubbly.

Top with salsa, tomatoes, lettuce, olives etc. You know what is best!

Giant Cinnamon Rolls

I got this recipe years ago from a lady I worked with at a nursing facility. At some point we started making these rolls every General Conference Sunday. It has since become a tradition and we always give some away. I am embarrassed to tell you how many sticks of butter are in this, but let me tell you it is so worth it! Read on to find out how many miles you will have to run to work these babies off your hips.

8 to 8 1/2 c. all purpose flour
2 c. warm milk (105-115)
2/3 c. sugar
1 t. salt
2 T. yeast
3 large eggs, lightly beaten
1 c. butter, softened

Filling - We like lots of sweet in our rolls, so we usually double the sugar and cinnamon
1/2 c. packed brown sugar
1 stick butter, softened (yes, this makes 3 so far)
3/4 t. cinnamon

Cream Cheese Frosting
8 oz cream cheese softened
1 stick butter (yes that makes a total of 4 sticks of butter in this recipe!)
1 t. vanilla
3-4 c. powered sugar

Combine 2 c. of the flour, milk, sugar, salt and yeast in a large bowl; mix well. Add eggs and butter. Stir in as much of the remaining flour as needed to form a soft dough. Turn dough out onto a lightly floured surface. Knead dough, adding flour as needed, until smooth and elastic (5-8 minutes).

Transfer to a large greased bowl; turn to coat both sides. Cover with towel and allow to rise until double in volume, about 1 hour.

Punch dough down with fist, knead about 10 times and allow to rest 10 minutes under a towel. Roll out dough to 24x15 inch rectangle.

For filling combine brown sugar, butter, cinnamon in small bowl; stir well. Spread onto dough to within 1 inch of edges. Roll up tightly lengthwise, pinching edges together to seal. Cut into 16 slices (I use dental floss to cut them). Place rolls onto greased baking pans. Cover with towel; let rise until double, about 30 minutes.

Heat oven to 375. Bake until golden brown; 20 minutes or so. Let cool slightly.

For frosting mix together ingredients until smooth. Drizzle over rolls.

Enjoy and then go do a few laps around your yard.

BBQ Meatballs

I got this recipe from PW awhile ago and love it! Now I wouldn't call it health food by any stretch, but it is tasty! Like meatloaf with a zing. Highly recommend. Once you have made it a few times, you can whip right through it and have it in the oven in a snap.

1 1/2 lbs ground beef
3/4 c. oats
1 c. milk
3 T. finely minced onion
1 1/2 t. salt
lots of pepper

Sauce:
1 c. ketchup
2 T. sugar
3 T. vinegar
2T. worcestershire sauce
4-6 T. chopped onion
Dash of Tabasco

Preheat oven to 350

Combine meatball ingredients. Roll into medium/small balls and place on cookie sheet. Hint: The less you handle it the tender the meatballs. I combine with my hands until barely mixed. Then use my cookie scoop to make them into balls. Place in freezer for 5 minutes. I have omitted the freezer part and it still works fine.

Remove from freezer and dredge in unseasoned flour. Brown meatballs in oil until just brown. Place into baking dish. Combine all sauce ingredients. I have been known to make 1 1/2 times the sauce recipe, because it is so good. And you can't ever have too much sauce. Pour over meatballs and bake for 45 minutes.

Chicken Salad

This is the salad I make when I want a lot of compliments. It is divine! I have requests for the recipe EVERY time I make it.

Sorry about the picture. I took it when the dressing had been in the salad for a few hours. We all know what lettuce looks like when that happens!

Mixed greens (red lettuce, romaine, baby spinach)
1/2 red onion, thinly sliced
1/4 c. toasted sliced almonds
1 pint strawberries, sliced
1-2 chicken breasts

Cook chicken until done, cool, then cut into thin slices. Fry in some oil until brown. While browning add 1/4 c. of the dressing so the chicken marinates/glazes.

Melt 1-2 Tb. brown sugar in a pan. Mix in almonds till coated, removed from pan and separate so they are not in clumps.

Dressing:
1/3 c. raspberry wine vinegar
3/4 c. olive oil
1 clove garlic, minced
1/2 - 1t. ginger (fresh) chopped fine
1/4 c. honey
1 t. soy sauce
Blend well

Mix greens, onions, strawberries and chicken.
Right before serving add dressing and top with toasted almonds

Lion House Dinner Rolls

This is our Sunday dinner roll recipe. We love it! It has taken a little practice to get it just right, but it has been well worth it.



2 T. yeast
2 c. warm water
1/3 c. sugar
1/3 c. shortening
2 1/2 t. salt
2/3 c. dry milk
5 to 6 cups flour (I usually add about 2 cups of white wheat flour)
1 egg

In a large bowl, combine yeast and water. Let stand 5 minutes. Add sugar, shortening, salt, dry milk, 2 cups flour and egg. Beat together until smooth (there will be some lumps). Add 2 more cups flour, one at a time and beat until smooth. (When I add the milk, I add it gradually as I am beating. If you dump it all in, it will stay lumpy.)

Add 1 to 2 more cups flour one at a time. Add just enough flour until the dough pulls away from the sides of the bowl. Knead for 4-5 minutes. Gather dough and put in draft free area, covered until triple in size (about 1 - 1/1/2 hours).

Punch down and let rest for 10 minutes. Roll out and cut into desired shapes. Place on greased baking sheet and let rise for about 20-25 minutes. Bake 375 for 15 - 20 minutes until browned.

Hearty Homemade Granola

We got this recipe from a friend years ago and love it! The boys will eat it too. It is great for using up oats in your food storage. I have found that I can buy my wheat germ and nuts in bulk for a cheaper price at The Good Earth than at a regular old grocery store. I store them in my freezer to keep them fresh.

4 c. oats
1 c. wheat germ
1 c. sliced almonds or walnuts
1/2 c. raw sunflower seeds
1 c. shredded coconut
1/4 c. brown sugar
1 t. cinnamon
1/4 t. salt
1/3 c. vegetable oil
1/3 c. honey
1/3 c. water
craisins or any other dried fruit

Heat oven to 275
Mix in large bowl oats, wheat germ, nuts, coconut, brown sugar, cinnamon and salt. Make a well in the dry ingredients and add oil, honey and water. Blend well. Spread evenly onto a cookie sheet.
Bake for 45-50 min. or until lightly browned, stirring once during baking. Let cool, then stir in craisins and store in air tight container. Makes about 7 cups.

Chocolate Chip Cookies

We are cookie people around here. We make cookies at least once a week. Although we change it up from time to time this is our favorite recipe. People love our cookies and assume it is some fancy, secret recipe. Not true. Just the standard Nestle Toll House recipe with a few little tweaks.

2 3/4 c. flour
1 t. baking soda
1 t. salt
1/2 c. butter, softened
1/2 c. shortening
3/4 c. sugar
3/4 c. packed brown sugar
1 t. real vanilla extract (not the imitation kind)
2 eggs
12 oz. semi-sweet chocolate chips

Combine flour, baking soda and salt in small bowl. Beat butter, shortening, sugars and vanilla in large mixer bowl until creamy. Beat eggs and add one at a time, beating well after each. Gradually beat in flour mixture. Stir in chips.

Bake in preheated 375 oven for 9-11 minutes until golden brown.

Cafe Rio Rice

5 c. water
4 t. chicken bouillon
cilantro (however much you want)
1 can green chilies
3/4 t. salt
1 T. butter
1/2 onion
3 c. rice

Blend green chilies, onion and cilantro
Mix with the rest of the ingredients.
Cover and simmer 30 minutes.

Cafe Rio Tomatillo Dressing

There are a lot of knock-off dressing recipes out there. My friend made this for me, along with some fantastic rice and meat after I had Chasey. I wolfed it down and immediately got the recipes from her. Love them!

2 c. mayo
2 c. sour cream
10 sprigs cilantro (more if you like)
3 tomatillos, chopped
2 green onions
2 garlic cloves
1 jalapeno pepper, chopped
Juice of 1 lime
1 t. salt

Blend until smooth. Serve with rice and meat in a tortilla with all the fixings.