Pudding Pudding and more Pudding!!!

Here are a couple of our current favorite pudding recipes. Erin has one food per pregnancy that she can't get enough of. This has been the pudding pregnancy. We like these recipes because they are almost as easy as a cook and serve box, but don't taste like chemicals. I hope you all enjoy!

Butterscotch

1 cup light brown sugar (dark brown sugar was a little too intense)
2 Tbs corn starch
1/2 tsp salt
2 eggs beaten
2 cups milk
1 tsp vanilla extract
1/4 cup butter

In a 1-quart sauce pan mix all the dry ingredients. Failure to mix the corn starch with the sugar will result in lumpy pudding. All the beaten eggs and the milk to the pan and mix well. Cook on medium high heat until it starts to boil. Allow it to boil for 30 sec to 1 min longer just to kill the taste of the starch. Take off of heat and add vanilla and butter. Pour into serving dishes and refrigerate until cook.

Chocolate Pudding

1/2 cup light brown sugar
3 Tbs cocoa powder
3 Tbs corn starch
1/8 tsp salt
2 3/4 cup milk
2 Tbs butter
1 tsp vanilla extract

In a 1-quart sauce pan mix all the dry ingredients. Failure to mix the corn starch with the sugar will result in lumpy pudding. Add milk to the pan. Cook on medium high heat until it starts to boil. Allow it to boil for 30 sec to 1 min longer just to kill the taste of the starch. Take off of heat and add vanilla and butter. Pour into serving dishes and refrigerate until cook.

I hope you all enjoy.

Cheesy Chicken & Veggies - Crock Pot Meal

A good friend here in good old SC gave me this slow cooker chicken and veggies recipe, and it is our new favorite! Our kids request it all the time and actually eat it, which is the highest compliment a meal can receive at our house. It also makes great leftovers, so I usually make the full amount so we can enjoy it again later.

This is a make-ahead meal- start it as early in the day as you want. It takes 15-20 minutes to get everything in the slow cooker. 30 minutes before serving, add 3 cups dry rice to rice cooker, cover with 6 cups water and 2 T. chicken bouillon paste (or 6 bouillon cubes).

4-6 chicken breasts, cut into strips

2 8-oz pkgs cream cheese, cubed

2 pkgs dry Italian dressing mix (I make my own with this recipe. Use 4 T. to equal 2 pkgs.)

2 cans cream of chicken soup

1 can cream of mushroom soup

1-2 cans water

16 oz. frozen veggies of choice

Mix chicken, cream cheese, Italian dressing mix, soups, and 1 can water in the crock pot. Cook on low for 6-8 hours, or high for 3-4 hours. Stir once when cheese has melted to help it blend better. When finished cooking, transfer chicken to a plate and shred- mashing with the back of a fork works great. Stir in frozen veggies and add another can of water if mixture seems too thick. Add shredded chicken back to soup mixture and turn off crock pot. Serve over rice.

To cut meal in half, use 2 cans soup and half of a can of water. It took a couple of hours less time to cook on low. I've made it this way twice with good results. Enjoy!

GREAT SUMMERTIME MEAL

Dilled Chicken Sandwich Wrap                     8 servings

INGREDIENTS:

     8 ounces cream cheese, softened                        3 to 4 tomatoes, diced     

     4 teaspoons dried dill weed, divided                   Parmesan or grated cheddar (optional)

     2 Tablespoons minced garlic, divided                 1 leaf lettuce or spinach bunch (optional)
                            

     4 skinless, boneless chicken breast halves,        1 package 10 inch tortillas
           cubed in bite size pieces                                                                              

         
     1/3 cup olive oil    

                                                                                            

         

DIRECTIONS:

1. Cream Cheese Spread:  Use a medium bowl.  Mix together softened cream cheese with half of the dill weed and half of the minced garlic.  Set aside.
2. Dilled Chicken Filling:  Use a ten inch skillet.  Mix olive oil and the other half of both the dill weed and minced garlic and preheat over medium high heat.  Add bite sized chicken pieces and brown, stirring frequently to cover with spices.  Reduce heat to medium and simmer chicken mixture until meat is firm and juices run clear. 
3. Preheat tortillas over chicken mixture 10 to 15 seconds per side to soften for wrapping. 
4. Use Cream Cheese Spread in a light layer over the inside of tortilla.  Add chicken, cheese (optional), tomatoes, lettuce or spinach (optional).

Serve with fresh melon and corn on the cob 

Nachos In A Hurry

We tried these nachos the other night when we were short on time, and I can tell this is going to become a fast week-night favorite. My favorite part is the avocado- it is the secret ingredient. This dish is versatile- you can add many different toppings according to your own taste. It's going to be hard for me to keep from making it more than once a week! I'll try to rein it in though so it doesn't get worn out too fast.

1/2 - 1 lb. extra lean ground beef

1 (1.25 oz.) package taco seasoning

1 cup water

1 16 oz. can re-fried beans

1 13 oz. bag tortilla chips

4 cups (I honestly used 2 cups) grated cheddar cheese

4 medium tomatoes, chopped

1-2 avocados

Sour cream

Salsa

Other topping ideas: 

Olives, bacon bits, bell peppers, green onion, etc.

Brown ground beef in a skillet. Add taco seasoning and water. Stir and let cook about 5 minutes. Stir in re-fried beans and cook until warm. Place tortilla chips in a greased 9x13 baking dish. Drop beef mixture by spoonfuls onto the chips and then sprinkle generously with cheese. Bake at 450 degrees until cheese is melted. Serve, adding toppings individually. 

FAVORITE SLOPPY JOES

This is pretty basic, but has a good flavor and seems to be liked by everyone.  It can easily be doubled or tripled or more.

1 lb ground beef

2-3 stalks celery, chopped

1 small onion, chopped

1 8 oz. can tomato sauce

1/4 cup ketchup

1/4 cup barbecue sauce

1 tablespoon firmly packed brown sugar

1 teaspoon dry mustard

1 tablespoon Worcestershire sauce

1 tablespoon vinegar

salt and pepper to taste

In a large skillet, brown ground beef, celery and onion - drain fat.

Stir in remaining ingredients, simmer covered, 15-20 minutes, stirring occasionally.

If too much liquid remains, leave the cover off and simmer to let moisture evaporate.

It's pretty versatile.  If you don't have dry mustard, use regular mustard.  You could also add garlic or other seasonings.

Lynn

Thanksgiving Recipe-Brussels Sprouts with Bacon

6

Ingredients

• 2 lbs brussels sprouts, trimmed and halved lengthwise
• 1/2 lb. of bacon, cut in little 1/4″-1/2″ pieces
• 1 onion, halved and thinly sliced
• Salt and Pepper to taste

Instructions

1. In a pot of boiling water seasoned with a tablespoons of salt, cook brussels sprouts for 5 minutes and drain. In a large stir fry pan, cook bacon pieces with onions until bacon is crispy on medium high heat. When bacon is crisp, carefully soak up as much bacon grease possible with paper towels and tongs. Add brussels sprouts to the pan and stir fry everything for 5 minutes or until brussels sprouts begin to brown. Season with salt and pepper and serve. Enjoy!

This was way good on Thanksgiving.   Even Jerry Lister liked it!

Chicken Tomato Pasta

by Mom

Robin's Easy Chicken Tomato Pasta

 Prep Time:  15 Min     Cook Time:  30 Min     Ready In:  45 Min

1/2 (16 ounce) package angel hair pasta, thin spaghetti, or rotello

olive oil

2 skinless, boneless chicken breast halves - chopped

(or 2 cans Kirkland chicken)

1 teaspoon Italian seasoning blend

1 teaspoon onion powder

1 teaspoon minced garlic

1 can black olives, quartered and drained

1 (8 ounce) can sliced mushrooms, drained

3 (16 ounce) cans diced tomatoes

1 (8 ounce can) tomato sauce

freshly grated Parmesan cheese

Bring a large pot of lightly salted water to a boil. Boil pasta for 8 to 10 minutes. Drain. 

Heat olive oil in a large skillet over medium high heat. Sprinkle chicken with Italian herb seasoning, onion powder, seasoned salt, and pepper.   

Add chicken to olive oil and cook for 2 to 3 minutes. Stir in minced garlic, drained black olives and mushrooms. Continue cooking, stirring occasionally, until chicken is golden brown. 

Reduce heat to low. Stir in tomatoes and tomato sauce, cover, and simmer for 15 minutes. 

Toss the pasta and chicken mixture together, sprinkle with Parmesan cheese, and serve. 

(NOTE:  My additions to original recipe making this one my own were -- an extra can of tomatoes, tomato sauce, minced garlic, pepper, and substituting the two cans of chicken)

Everyone voted this one a keeper!

Breakfast, Anytime?

Mini Breakfast Quiches

 by Mom

I haven’t tried these yet, I plan to try them on an upcoming Saturday.  My friend at work gave me the top version and I found the second on Allrecipes.com  I am looking for good food I can make on Saturday for lunch, then reheat on Tuesday night after I get home from work for dinner.  These muffin tin quiches keep and freeze well and, best of all, I anticipate they taste heavenly.

Ham, Cheese and Spinach Cups

8 Eggs

¾ cups shredded low-fat sharp cheddar cheese

¼ cup shredded Parmesan Cheese

¼ cup cottage cheese

5 oz frozen spinach, defrosted, water squeezed out, and roughly chopped  (Half a standard frozen box of spinach)

1/3 cup roasted red peppers, diced (jarred or make your own)

1/3 cup finely diced ham, Canadian bacon, or crumbled bacon

¼ cup sliced green onion

¼ tsp salt

1/8 tsp black pepper

½ tsp hot sauce

12 foil muffin tin liners, or 12 pieces sliced ham. 

Preheat oven to 350 degrees.  If using ham slices as liner spray muffin tin with non stick cooking spray and place one piece of ham in each well to form a bowl  If using foil liners, spray the insides of the liners with non stick cooking spray.

In a mixing bowl combine all ingredients.  Evenly divide the egg mixture between the 12 ham lined muffin wells (about ¼ cup each) being careful to keep ingredients well dispersed. Fill each well right up to the top 

Place in the oven and bake for 15 to 20 minutes  The eggs should be puffed and the mixture just barely ‘set’ on top.  Remove from oven, let cool five minutes before serving. 

LEFT OVER TIPS:

Store leftovers in an air tight container in the fridge OR freeze them 

When reheating in the microwave be sure to REMOVE FOIL LINERS. 

Reheat from FROZEN:  Take out of freezer and let thaw overnight in fridge.

When microwaving place quiche on a folded paper towel to drain excess moisture. 

  

Mexican Salsa Cups

24 (2 inch) frozen mini tart shells

6 slices bacon

6 eggs

1 1/2 cups heavy cream

1/4 cup all-purpose flour

2 teaspoons garlic salt

2 teaspoons onion powder

1 teaspoon chili powder

1/2 teaspoon ground cumin

2 cups shredded Cheddar cheese

1/2 cup shredded Cheddar cheese, for topping

1/2 cup diced green bell pepper

1/2 cup diced red bell pepper

1/2 cup cubed fully cooked ham

1/4 cup salsa

Preheat an oven to 375 degrees F

Place the tart shells into muffin pans and set aside.

Cook the bacon in a large, deep skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on a paper towel-lined plate; crumble once cool.

Beat the eggs in a mixing bowl; whisk in the cream, flour, garlic salt, onion powder, chili powder, and cumin until smooth. Stir in the crumbled bacon, 2 cups Cheddar cheese, green bell pepper, red bell pepper, ham, and salsa. Ladle the mixture into the tart shells; sprinkle with 1/2 cup of Cheddar cheese.

Bake in the preheated oven until a knife inserted into the center of the quiche comes out clean, 20 to 25 minutes.

These could be so fun to experiment with

 for lunch or snacks as well, 

depending on what you like 

in your QUICHE!  

Happy eating =) 

Mexican Lasagna (Refried Bean Casserole)

Mexican Lasagna

(Refried Bean Casserole)

This layered dinner of awesomeness is similar to lasagna, except with Mexican ingredients. Or if you are boring you can just call it Refried Bean Casserole. This is the easiest recipe I have ever done. And there's a lot of room for your own spin on it.

1-2 cans refried beans

1 can corn

1 can diced tomatoes

1 can pinto beans

cheese

salsa

tortillas

These are only some ingredient suggestions. Others are welcome!

Each ingredient size is approximate and depends on what or how much you want in your lasagna. This will serve around 4-6 people.

1. Layer ingredients as desired in pan (I recommend starting with a tortilla on the very bottom). In case this seems too vague, you put the tortilla in the bottom, add two or three ingredients spread lightly over the top, then another tortilla. Add 2 or 3 other ingredients lightly spread out. Add another tortilla. 2-3 more ingredients. Etc. Continue until it is at desired height. (I recommend ending with a tortilla and sprinkling with cheese. It's crunchy!)

2. Cook at 350 degrees for 20-30 minutes (or until it is warm all the way through).

3. Tastes excellent served with lettuce and sour cream.

4. Easy as that!

Egg-Stuffed Zucchini

Egg-Stuffed Zucchini
We found this delicious quick recipe from Nathan's mission president's cookbook we got as a gift. It has quickly become a favorite. Easy and tasty!

4 medium zucchini

1 large tomato

3 beaten eggs

dash of pepper

1/2 C water

2 T butter

1/4 t salt

1/2 C shredded cheddar cheese

Serves 4

1. Half the zucchini lengthwise and scoop out the pulp. Chop up the pulp.

2. Place the zucchini shells cut side down in a large skillet. Add water and simmer covered until tender (approx. 5-6 minutes)

3. Drain and turn cut side up.

4. Meanwhile, cook pulp and tomato in butter until tender (3ish minutes)

5. Add eggs, salt, and pepper.

6. Cook mixture until done.

7. Spoon mixture into zucchini shells and top with cheese.

8. Cover and heat until cheese melts.

9. Eat it!

Old Family Favorite Pancake Recipe

 Thick, Hearty, Golden-brown Pancakes

by Dad

This is the old favorite Better Homes & Gardens pancake recipe that we always made.  Can be easily doubled or tripled, if needed.  I used this on my mission and was famous throughout the mission for pancakes.

1 1/4 cups all-purpose flour

2 Tablespoons sugar

2 teaspoons baking powder

1/2 teaspoon salt

1 beaten egg

1 cup milk

1 Tablespoon cooking oil

Stir together flour, sugar, baking powder and salt.

Combine beaten egg, milk and oil.  Add all at once to flour mixture, stirring until blended but still slightly lumpy.  Pour about 1/4 to 1/2 cup batter onto a hot, lightly greased griddle or heavy skillet.  Cook until golden brown, turning to cook other side when pancakes have a bubbly surface and slightly dry edges.

Woods Best Hamburgers

Here is the recipe for the best hamburgers I have ever eaten, hands down. Much better than anything I could order. The only thing that would make them better is if we owned a grill.... hmm.

Here are your ingredients:

2 lbs. ground beef

1 egg, beaten

3/4 c. dry bread crumbs (or 1 1/2 c. soft)

3 T. evaporated milk

2 T. Worcestershire sauce

1/8 t. cayenne pepper

2 cloves garlic, minced

1 4 oz. can diced green chiles (optional)
1/2 lb. cooked bacon, crumbled (optional)

Mix ingredients in a large mixing bowl with hands (or if you just can't bear to do that, use a potato masher. That's what I do! :)). Shape into 8-10 patties and grill over high heat for 5 minutes per side, or until desired level of done-ness. Sprinkle with salt & pepper to taste. Top with slices of cheese, if you like.

Our favorite condiments and veggie selections:

A-1 Sauce
Ketchup & Mustard
Sauteed Mushrooms
Lettuce
Pickles
Tomatoes (fresh from the garden or farmer's market, if possible!)
Red Onions
Homemade Guacamole (I'll include our recipe in another post)

As a side note, to give credit: This recipe has been adapted from the Juciest Hamburgers Ever recipe on Allrecipes.com. 

Southwestern Skillet

Here is a week-night favorite that is done in 20 minutes or less. It is one of my favorites because it can be made meatless, if you are nearing the end of the grocery budget.

Add to a skillet:

2 cups water

1 cup of your favorite chunky salsa (we like Pace medium)

2 cups frozen corn or mixed veggies

Then add:

3/4 lb. cooked diced chicken

or

1 12.9 oz can of shredded chicken (we buy ours at Costco)

or

1 15 oz. can black or pinto beans, rinsed & drained.

Bring to a boil and shake in some salt and pepper.

Stir in:

 2 cups instant brown or white rice (we like brown)

Simmer 10 minutes, or until water is absorbed.

Sprinkle on:

1/2 - 1 cup mexican blend 

or 

sharp cheddar cheese

Let melt, and serve with fresh fruit!

We like to eat this with watermelon, sliced oranges or apples, or grapes.

Enjoy!

Quick Fried Rice

This is something that I saw someone make while I was in japan. It has become our quick go to for a busy night. The vegetables can be changed for what ever you have on hand. I will list some of the things we use. The basic thing is you need some meat, rice, veggie, egg, and soy sauce.

1/2 lb chicken cooked (I like to cook mine with lemon pepper seasoning)
       or  1/2 lb salmon cooked (Lemon and Herb seasoning is the best)
       or  1/2 lb ham diced
2 eggs beaten
1 cup uncooked rice or 2 servings of Instant Rice (brown is a favorite)
1 1/2 cup frozen mixed veggies/ peas and carrots/ spinach
1/4 cup soy sauce to taste
1/2 teaspoon garlic powder
sesame seeds (optional)

1. Cook the rice according to package directions. I haven't found a difference between instant and non instant rice. The non instant is nice because you can turn it into rice pudding afterward.
2. In a large fry pan cook the chicken/salmon/ham....fish......duck.......marbled meat...just cook and season how you think it should be done.
3. Add the beaten eggs to the mixture. This is the key part in fried rice. Only let the egg cook a little bit on the bottom before you add the rice. The egg will finish cooking along with the rice. Mix it and cook it.
4. Add the frozen veggies frozen or thawed. Frozen will take time to heat up.
5. Add the soy sauce. After it is added and mixed in, taste and see if you need more soy sauce. I like to add more like 1/3 cup to mine.
6. Add the garlic powder
7. Stir continuously until the frozen veggies are up to temperature (Hot).
8. When serving sprinkle a little sesame seed on top to give it an Asian flare.
9. Sleep content (when the time comes)

If you have left over rice here is an idea of how to use it.
http://allrecipes.com/recipe/creamy-rice-pudding/detail.aspx
I don't think it works with instant rice though.

Mike