A Taste of That

Zucchini Cobbler

2011-10-10T13:21:00.001-07:00

I went to a cooking class last week and she served us this. I honestly thought it was apple cobbler. Here's to eating your veggies while eating dessert!!

Zucchini Cobbler

8 cups chopped, seeded, peeled zucchini
2/3 c lemon juice
1 c sugar
1/2 tsp nutmeg
1 tsp cinnamon

In a large saucepan over medium-low heat, cook and stir zucchini and lemon juice for about 15-20 minutes or until zucchini is tender. Add the sugar, cinnamon and nutmeg; simmer 1 minute longer. Remove from the heat, set aside.

Crust:

4 c flour
2 c sugar
1 1/2 c cold butter
1 tsp cinnamon

Combine flour and sugar and cinnamon. Cut in butter until the mixture resembles coarse crumbs (I used my hands). Press half the crust mixture into a greased 9x13 or larger baking pan. Spread zucchini over the top; crumble remaining crust mixture over zucchini. Sprinkle with cinnamon. Bake at 375' for 35-40 minute or until golden and bubbly. 16-20 servings

NOTE:

I boiled the sugar with the zucchini and it was just fine (didn't read directions very well). I also cut the recipe in half for the crust and just put it on top. If you like lots of crumble do as the recipe calls or half it and it is still yummy.

Chalupas

2010-09-30T11:54:00.000-07:00

My friend Emma has raved about her Chalupa recipe for years...I finally tried it and it is delish. I love Cafe Rio's sweet pork recipe. However, this isn't sweet and is very different from it but still delish. Hope you try it and love it too.

Night before soak dry beans. I used 1 cup white and 1 cup black and added enough water to cover the beans. Use how much you want and whatever kind you have. Or use canned beans and don't worry about remembering the night before to let them soak.

2 lb pork roast-cover with water in crock pot
Add:
1 lb pinto beans
2 cloves garlic
2 Tbs chili powder
1/4 c picante sauce
2 tsp. salt
1 Tbs cumin
1 tsp oregano

Cover and cook in crock pot on low heat 6-8 hours. Serve on bed of crushed tortilla chips or taco shell. Garnish with chopped onion, tomatoes, lettuce, grated cheese, avocado, olives, lime, sour cream, salsa etc.

Didn't take a picture but use your imaginations!

The Perfect Deli-style Chocolate Chip Cookie

2010-04-21T12:01:00.000-07:00

Hello, thanks for coming over. So, for this recipe, I'll start with the SECRETS that the ingredients alone can't accomplish.

1-Cream salted butter (NEVER margarine) with sugars for 5 minutes. This will dissolve the sugars and whip the butter.

2-This is the hardest step (because it means delayed gratification): You need to refrigerate the dough for 24 to 36 hours. This allows the dough to carmelize and richens the flavor of the dough by 89.7% ;o) So, I usually make my dough in the morning and then cook it the next day around kids-come-home-from-school time. It's my only way of being a cool mom.

3-You need to make BIG cookies. Smaller cookies don't allow for the variation in textures (the aforementioned desire for a crunchy outside, and dense, chewy center). My dough balls are bigger than golf balls; I scoop them with an ice cream scoop. I only place 6 to 8 cookies on each cookie sheet.

4-After the dough is on the cookie sheet, I lightly sprinkle them with course Kosher salt. You wouldn't believe the effect this has. It just brings out all the buttery goodness.

Recipe: preheat oven to 350 F

2 1/2 sticks softened (never melted!)butter
1 1/4 c. brown sugar
1 1/8 c. white sugar
2 cups cake flour (subtract 2 Tbsp. if you do NOT live in a high altitude, over 4000 ft. zone)
1 2/3 cups all purpose flour
1 1/4 tsp. baking soda
1 1/2 tsp. baking powder
1 tsp. salt
2 Large Eggs
2 tsp. real vanilla
1 lb. high quality semi-sweet chocolate chunks or chips

After creaming sugar and butter for 5 minutes, add all other ingredients and mix just until well blended. Only about 20 to 30 seconds. Form dough balls (in between the size of a roma tomato and a golf ball). Sprinkle lightly with course kosher salt.
Bake for 13 to 16 minutes. Until edges are brown.

Signed with rich, indulgent, chocolatey love,
---Michelle

Chicken Pot Pie

2010-04-13T22:20:00.000-07:00

This is probably one of my most requested recipes. I had to share even though I do not have a photo at this moment.

Chicken Pot Pie
By: Becky Pulsipher

Ingredients:
3 Chicken Breasts
1 Can Cream of Chicken Soup
1 Can Cream of Broccoli Soup
1 Can of Sliced Potatoes
1 Bag of Frozen Vegetables (California Blend-Broccoli, Cauliflower, Carrots)
1 Cup of Milk
¼ tsp Pepper
¼ tsp Thyme Powder
2 cans Refrigerated Biscuits (try not to get a thick kind, because they turn out doughy, I recommend Wal-Mart brand)

Chop raw chicken into bite size pieces and cook on stovetop until golden brown and tender. While chicken is cooking, steam frozen veggies. In a large bowl, stir together the soups, milk, pepper, and thyme. Strain the potatoes and cut them smaller if you prefer. Add potatoes to the soup mixture. Add chicken and veggies to the soup mixture once they are done too.

Pour the filling into a 9X13 pan. Cook at 350 degrees for 20 minutes or until the sides start to bubble. Open cans of biscuits and cut each one into ¼’s. Take pot pie out after the 20 minutes and cover the mixture with the biscuits side-by-side. Place back in oven until biscuits are golden. **I usually turn up the oven temp to 400 before I cook it with the biscuits on it. Biscuits usually cook at a hotter temp and this helps them from becoming doughy. Yum, Yum, enjoy!!!

Ty's Easy Breezy Beautiful Kebabs

2010-04-02T10:45:00.000-07:00

Costco sells beef tenderloin for about $2 less a pound than the pre-cut filet steaks. We spoke to the Costco butcher and he said it is exactly the same quality as the filet meat, but you have to slice it yourself (and remove a few sections of fat). This ends up giving you top-of-the line beef cuts for less than half the price of your average supermarket butcher shop. We felt confident enough in our slicing abilities to save the extra $. Usually Tyler makes melt-in-your-mouth steaks with the filets, but Sunday we tried garlic Kebabs. They were TO DIE FOR!!!

The recipe:

Cube meat (use about 10 to 12 oz. of cubed meat per adult serving).

Soak bamboo skewers in water.

Marinate beef in high-quality Worcestershire sauce for about 4 hours.
Mince about 6 cloves of garlic.Place minced garlic in a half cup of olive oil.
Cube chunks of yellow, red, green bell peppers and SWEET onions.
Take meat out of marinade.
Assemble onto bamboo skewers alternating patterns for a nice presentation.
Brush garlic oil mixture onto beef and veggies.
Next sprinkle coarse Kosher salt (we are quite generous with the salt) on entire kebab followed by fresh ground pepper.

Grill to desired level of perfection. . . we are rare and medium rare people, but we may still forgive you if you like yours well done.

After grilling, drizzle kebabs with melted butter and sprinkle with freshly chopped parsley (or dried).

ENJOY!!!! Serve with warm dinner rolls, veggie trays, and fresh chips and salsa.

Note: The kebabs in the picture above are wrapped in bacon. I actually prefer non-baconized meat. The bacon is just too fatty for me, and is a nuisance to remove. But, if you are a bacon fan like my husband and kids, then go ahead and wrap each cube of filet with a strip of bacon.

Moist and Flavorful Whole Wheat Pancakes

2010-03-06T10:50:00.000-08:00

These are to DIE for. I just made them last week, then again this morning and decided this recipe must be shared. If you don't have a wheat grinder, store bought wheat flour works too.

But, if you care even the slightest bit about:

Adding protein to your diet
Heart healthy wheat germ oil
A healthy bowel via more natural fiber
A slower hike in blood sugar

. . . . then save your precious pennies for a wheat grinder. It WILL change your life. Watch for them on ksl.com (for Utah folks) or another classified source. Bosch Kitchen Center also sells refurbished models.

So, anyway, about that amazing recipe. The one that my kids and husband like BETTER than the Krusteez Buttermilk mix . . .

2 cups Whole Wheat Flour
2 cups Buttermilk (can be subbed with 1 cup sour cream and 1 cup milk)
2 eggs
3 Tbsp. Sugar/Honey
1 tsp. salt
1 tsp. baking powder
1/2 tsp. baking soda
2 T. melted butter
2 T. Canola oil

Mix for 20 sec. if using an electric mixer. Or stir about 30 times with a wire whisk (my preferred method for pancakes)

Pour onto griddle or frying pan in 1/4 cup to 1/3 cup increments. Cook over med to med-high heat if on stove top. Or turn griddle to 350 F.

You may add more buttermilk for thinner pancakes. I typically throw in an additional 1/4 cup.

Top with more butter (just do it) fresh or frozen fruit, roasted pecans, maple syrup, and . . . love ;o)

---Michelle

Why not make your own syrup?

2009-05-19T13:20:00.000-07:00

Finding a recipe to make my own syrup was actually more of a hunt than I expected, but it was worth it. Changing syrup is always kind of a hard change, at least it has been for me. By the second morning with this recipe I was in love. And the good news is: No HFCS. Our family loves this syrup and it comes together really fast. I found it on Amy's Finer Things in Life. Thanks Amy!

Homemade Maple Syrup

1 3/4 c. white sugar

1/4 c. brown sugar

1 c. water

1/2 tsp. vanilla

1/2 tsp. maple flavoring

Combine sugars and water in saucepan. Bring to a boil. Cover and cook 1 minute. Cool slightly. Add vanilla and maple flavoring. Cover for a few minutes to thicken.

Applesauce Pancakes

2009-05-19T08:56:00.000-07:00

Our house is trying to eat healthier. With that being said, we are trying to go homemade. It is somewhat disturbing to read the packaging of Pancake mix and Cereal boxes-full of unknown ingredients and High Fructose Corn Syrup. I am really starting to love knowing what is in our food. I love knowing what I am eating, what my kids are eating. It just feels good. That being said. These Applesauce Pancakes from Sisters Cafe are delicious! Yum! My little guy chowed them down. That makes me happy!

Applesauce Pancakes
Recipe from: The Sisters Cafe

1 egg, slightly beaten

3/4 c natural applesauce (no sugar added)

1/2 c milk

2 Tb canola oil

1 c flour

1/4 tsp cinnamon

1 Tb sugar

1 Tb baking powder

1/2 tsp salt

Combine all ingredients until moistened. Cook over medium heat.

White Chicken Chili

2009-01-02T07:13:00.000-08:00

Oh. My. Goodness. I love this soup. It came from my mother-in-law, who is a fantastic cook. It is perfect for a cold winter's night. Enjoy!

White Chicken Chili

1 lb boneless chicken chunked
1 chopped med onion
1 tsp oil
1 ½ tsp garlic powder

Put all in pan and cook until chicken is done.

Add:

2 cans great northern beans
1 can chicken broth
1 tsp salt
½ tsp pepper
1 can chopped green chilis
1 tsp cumin
1 tsp oregano

Bring to boil then turn to low and simmer for 30 min. Remove from heat and add:

1 cup sour cream
½ cup whipping cream

Hershey's Best Brownies

2008-12-15T06:57:00.001-08:00

I grew up loving these simple, yet tasty brownies. They are my husband's favorite, so naturally I make them often. I especially love them with frosting. We also usually half the recipe and use a 9x9 pan.

Hershey's Best Brownies

1 cup (2 sticks) butter or margarine
2 cups sugar
2 teaspoons vanilla extract
4 eggs
3/4 cup Hershey's Cocoa or Hershey's Special Dark Cocoa
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup chopped nuts (optional)

Heat oven to 350°F. Grease 13x9x2-inch baking pan.

Melt butter. Stir in sugar and vanilla. Add eggs, one at a time, beating well with spoon after each addition. Add cocoa; beat until well blended. Add flour, baking powder and salt; beat well. Stir in nuts, if desired. Pour batter into pan.

Bake 30 to 35 minutes or until brownies begin to pull away from sides of pan. Cool completely in pan on wire rack. Frost if desired. Cut into bars. About 36 brownies.

Creamy Brownie Frosting

3 tablespoons butter or margarine, softened
3 tablespoons HERSHEY'S Cocoa
1 tablespoon light corn syrup or honey
1/2 teaspoon vanilla extract1 cup powdered sugar
1 to 2 tablespoons milk

Beat butter, cocoa, corn syrup and vanilla in small bowl until blended. Add powdered sugar and milk; beat to spreading consistency. About 1 cup frosting.

Onion-Beef Muffin Cups

2008-12-08T11:46:00.000-08:00

I found this recipe in a Simple and Delicious magazine. It won grand prize in that particular issue, but I will admit it didn't look very good. I decided to try it anyway and wow it was good! The steak I buy is twice the size I need, so it's good to freeze or double the recipe. Enjoy!

3 medium onions, thinly sliced
1/4 cup butter, cubed
1 boneless beef top sirloin steak (1-inch thick and 6 ounces), cut into 1/8-inch slices
1 teaspoon all-purpose flour
1 teaspoon brown sugar
1/4 teaspoon salt
1/2 cup beef broth
1 tube (16.3 ounces) large refrigerated flaky biscuits
3/4 cup shredded part-skim mozzarella cheese
1/3 cup grated Parmesan cheese, divided

In a large skillet, cook onions in butter over medium heat for 10-12 minutes or until very tender. Remove and keep warm. In the same skillet, cook steak for 2-3 minutes or until no longer pink.
Return onions to pan. Stir in the flour, brown sugar and salt until blended; gradually add broth. Bring to a boil; cook and stir for 4-6 minutes or until thickened.
Separate biscuits; split each horizontally into three portions. Press onto the bottom and up the sides of eight ungreased muffin cups, overlapping the sides and tops. Fill each with about 2 tablespoons beef mixture.
Combine mozzarella cheese and 1/4 cup Parmesan cheese; sprinkle over filling. Fold dough over completely to enclose filling. Sprinkle with remaining Parmesan cheese.
Bake at 375° for 12-15 minutes or until golden brown. Let stand for 2 minutes before removing from pan. Serve warm. Yield: 4 servings.

Sour Cream Enchiladas

2008-08-04T10:20:00.000-07:00

Hooray, I'm finally posting a recipe on here! This one comes from my mother in law's ward cookbook. These are by far my favorite chicken enchiladas to date.

Sour Cream Enchiladas

1 c. chopped onion
1/4 c. butter
1/4 c. flour
3 c. chicken broth
8 oz. sour cream
3 c. small diced cooked chicken
1 small can chopped green chilies
2 c. shredded cheddar/monterey jack cheese
10 flour tortillas

Melt butter and saute onions in a fry pan. Add flour and chicken broth and cook until bubbling and thick. Cool for 10 minutes and then stir in the sour cream.

Mix chicken, green chilies, 1 cup sauce, and 1 cup cheese. Dip the tortillas into the warm sauce; fill with chicken mixture and roll. Put into a lightly greased pan. Pour remaining sauce; sprinkle the cheese over the top and bake for 25 minutes. Serve on shredded lettuce with tomatoes with a dollop of sour cream, a slice of avocado, and an olive.

Enjoy!

Nutty Chicken Fingers

2008-06-30T15:30:00.000-07:00

One that kids and grown-ups enjoy! I got this recipe from a cute little cook book that my Aunt gave me called Cooking for Kids by Taste of Home. I really like these because the kids like them, adults like them, and most importantly, they are baked not fried!

1/2 Cup finely chopped Pecans
1/3 Cup crushed Cornflakes
1 T dried Parsley flakes
1/8 tsp Garlic Powder (I use a little more)
1/8 tsp Salt
2 T Milk
3/4 pound boneless skinless Chicken breasts, cut into 1-inch strips

In a shallow bowl, combine the first five ingredients. Place milk in another shallow bowl. Dip chicken strips in milk, then roll in Pecan mixture. Place on a cookie sheet or baking pan and bake for 12-15 minutes. I like to cook mine for a little longer, so the outside gets a little crispier. I usually have to make extra of the pecan mixture, since it usually doesn't make enough for the amount of chicken I have.

Blender Salsa-You can't have just one bite!

2008-06-29T13:25:00.000-07:00

This is so tasty! I love this salsa and my mouth waters thinking about it. The best part is, is that it is so easy to make! My good friend Kristi Moak gave me this recipe! Love it.

Quick and Easy Salsa

1 can diced tomatoes
1 can stewed tomatoes
1 can Rotel tomatoes(Lime & Cilantro version)
1/2 bunch fresh cilantro
*Onion (Completely optional, not a part of the original recipe, but I have to have onion in my salsa!) I blended in a little bit of yellow onion, and my friend Kristi added green onions after blending. I guess it is all about personal preference.

Open the cans. Do not drain. Rinse and pat dry the cilantro. Combine all the ingredients in a blender. Blend for a few seconds or until the salsa is the consistency you like. No salt is needed. Very easy and yummy.

Bodacious Bar Brownies

2008-06-25T15:57:00.000-07:00

These are more like a cake than a fudge. And the cream cheese frosting, is so delicious!!! I have to give credit where credit is due! I got this recipe from Gayle Holdman's recipe book. This probably won't be the last recipe that I give her credit for.

2 cubes butter or margarine
1 C. water
2 T. cocoa

2 lg. eggs

2 C. flour
2 C. sugar
½ tsp. salt

½ C. milk
1 tsp. soda
1 tsp. vanilla

In saucepan, heat the butter, water, and cocoa just until butter is melted, then set aside. Stir together in mixing bowl the flour, sugar, and salt. Beat 2 eggs with a fork and set aside. In measuring cup, place the milk, baking soda, and vanilla. Pour hot cocoa mixture into dry ingredients in mixer. Add milk mixture. Stir well and scrape sides. Add eggs; stir until blended. Pour into greased and floured jellyroll pan.

Bake at 350 degrees for 20-25 minutes or until top springs back when lightly touched. Cool completely and frost with Fabulous Frosting

Fabulous Frosting:

½ C. butter, softened
4 to 8 oz cream cheese softened
2 ½ C. powdered sugar
½ tsp. vanilla
1 to 2 T. cocoa (to taste)

In large bowl, cream the cheese and butter until smooth. Gradually beat in sugar and vanilla. Add the cocoa. Beat until of spreading consistency.

Enjoy! Oh, so yummy and great for get togethers!