Kids Conference Baskets

Here is something to share with the girls ya Visit Teach for General Conference this next weekend. The gift is actually more for their kids but as we all know happy, entertained kids are really a gift for mom! I found these baskets at the dollar store and filled them with some apples, yummy toffee apple dip (recipe below), pencils, crayons, and a copy of the Conference Booklets I mentioned in a earlier post for each kid. Hopefully it will keep them focused on Conference so their parents can enjoy it too! My friend did this and yummy!! I love this stuff now!

Have a great weekend!

TOFFEE DIP FOR APPLES

1 (8oz) cream cheese, softened
3/4 cup brown sugar
1/2 cup granulated sugar
1 tsp vanilla
1 (8oz) bag Heath toffee bits

Mix all ingredients together and serve with sliced apples or refrigerate till ready to serve. Makes about 3 cups.

Monster Munch

(pic from Our Best Bites)

Tried this recipe for "Monster Munch" from Our Best Bites Very tasty!! Just in time for Halloween!!

Monster Munch {Halloween Popcorn Mix}

Recipe by Our Best Bites

1 package Almond Bark (1 lb)

12 C popped popcorn (about 1/2 C kernels or 2 bags of microwave popcorn)

1 C candy corn

1 C dry roasted, salted peanuts

1/2 C Reeces Pieces

Pop popcorn and place in a large bowl. Much larger than you think you need. The largest you have. It will make mixing easier! Pour peanuts, candy corn, and reeces pieces on top.

Take a large knife and break up almond bark. Melt according to package directions. I just chop it up a little and microwave it in intervals until smooth and melted. Pour over popcorn mixture.

Stir until everything is well coated and then spread out onto waxed paper, parchment, or foil. Let sit until completely dry and then break up into clumps. Super Easy!

Glaze & Filling for Orange Rolls

You were eyeing those rolls from my last post and so I put those on here to!

If you want the roll recipe let me know... but here is the filling and glaze.

Orange Rolls Filling and Glaze

Filling:
2 Tbsp melted butter
1/2 cup sugar
1 tsp orange rind (I use more)
1/2-1 tsp orange juice

Glaze:
1 cup powdered sugar
2 Tbsp orange juice
1/2-1 Tbsp grated orange rind
1 Tbsp melted butter

Brush filling onto rolls before rolling them up (and before they rise) so it's on the inside, then dip tops of rolls in glaze when rolls have cooled. Makes enough for 16-20 rolls.

Cajun Candied Salmon with Lemon Rice

 Last year at our girlfriends Christmas party we had this and wow!! That's all I can say!!! Soooooo good!! 

I thought I wasn't a fish person, but man I was wrong!! This was very tasty! 

Salmon
3/4 cup brown sugar

2 Tbsp lemon pepper

2 Tbsp Paul Prudhomme's Blackened Redfish Magic Seasoning

1 cup pinenuts or pecans (I love pinenuts)

1/2 cube butter

enough Salmon filets to fill a 12" frying pan

Directions:

Put brown sugar on dinner plate, add lemon pepper and Redfish Magic. Mix well. Coat filets of both sides and put in frying pan in the melted butter. Cook on medium heat. Turn once and cook until sugar starts to thicken into a glaze. In a seperate frying pan melt some butter and 1/2 tsp salt, add pine nuts and cook on low. Heat until pine nuts start to brown. Add pine nuts to Salmon just as sugar thickens into a glaze and serve with lemon rice (recipe below).

Lemon Rice

2 cups long grain white rice

1/2 cup fresh lemon juice

2 tsp grated lemon zest

Directions:

Make rice on stove top or in rice cooker. When rice is done add lemon juice and zest. Salt and pepper to taste. Add parsley if desired.

Fresh Peach Dessert

If there is any possible way to get your hands on some fresh peaches...RUN. GET THEM. AND MAKE THIS ASAP! 

Sorry I cant get the pictures smaller!! 

Fresh Peach Dessert

2/3 cup powdered sugar

3/4-1 cup butter

2 pkg. graham crackers; crushed

12-14 medium peaches; peeled & sliced

1 can sweetened condensed milk

1/4 cup lemon juice

1 pt. whipping cream

Mix cracker crumbs, powdered sugar, & butter. Press into the bottom of a glass 9 x 13 pan. Reserve some of the crust to sprinkle on top. Whip cream and add a little vanilla and powdered sugar until set. Mix the sweetened condensed milk with lemon juice. Then place the peaches on the crust and pour the milk/lemon mixture on top. Spread the fresh cream on top and sprinkle with remaining crust.

*This is so light and fresh, but you have to share it or half it because it is best if enjoyed in the first 24 hours!

Pumpkin Chocolate Chip Bread

This is an all time favorite of mine. My Mom made this every fall, and I now do the same. It is so good! It makes two regular loaves, or one regular and several small loaves to give away. If you make small loaves they bake quicker, so check them at 40minutes or so, the large loaf will still take at least one hour or more.


Pumpkin Chocolate Chip Bread
1 cup shortening
3 cup sugar
4 eggs
2/3 cup water
2 cup pumpkin (Libby or other canned pumpkin)
Mix then add:
1 1/2 tsp salt
1 1/2 - 2 tsp baking soda
1 tsp nutmeg
1 tsp cinnamon
3 cup flour
1 pkg chocolate chips
Mix all together. Bake in greased loaf pans @ 350 degrees for 1 hour. (I find it takes over an hour, usually an extra 10 mintues or so, check by inserting a knife in the middle of a loaf). Cool on stove for about 10 minutes then move to wire rack, cool before slicing.

Crock pot chicken alfredo

In crock pot combine 2-4 boneless skinless chicken breasts, 1 cube butter, and 1 pkg. good seasons Italian dressing (dry mix).
Cook 3-4 hours on low in crock pot, then take out chicken and cut it up, before returning chicken to crock pot add 8 oz reg cream cheese and 1 small can cream of chicken soup (I also add a little milk to thin it out).

Wisk out lumps, place chicken back in, and let it heat all the way through, serve over linguine noodles.

Ideas for side items, garlic bread and or salad

Marshmallow Fondant

Ok I actually saw this on another blog and really wanted to try it, and what do you know it didn't turn out too bad. I didn't exactly have the best cutting tools so my edges aren't too clean, but I will definitely work with fondant again. For the recipe and directions check out: http://www.makeit-loveit.com/2010/05/make-cake-series-making-and-coloring.html
Those are Thomas the Train cupcakes in case you couldn't tell. Total time probably took me like 3 hours. I made and colored the fondant the night before and then cut everything out the next morning. Like a said probably would have gone a lot smoother if I had proper tools and not trying to find cups a lids the right size to cut out my circles.

Peach Salsa

Thanks for letting me be a part of this blog. I'm excited to see what other hopeless moms are cooking.

I bought a box of peaches last week and thought I'd be brave and make something new so I found some tips on peach salsa here. I just used what was mostly in the basic recipe but guessed at the quantities and it still turned out delicious!

Basic Peach Salsa

2 ripe, but firm medium peaches
1 tablespoon vegetable oil
1 tablespoon fresh lime juice
1/4 cup finely chopped red onion
1/2 cup diced red and/or green bell pepper
1 tablespoon chopped cilantro
1 teaspoon (or to taste) minced jalapeno pepper
1/2 teaspoon salt
fresh ground black pepper to taste

For the tacos I just warmed some leftover chuck roast that I cooked in the Crockpot on Sunday, slightly fried corn tortillas in oil and threw it together with the salsa. It was a great way to use up some food in my fridge. My kids ate quesadillas and beans and gobbled up the Mexican rice.

Chicken parmesean

4 boneless skinless chicken breasts
2 cans stewed tomatoes (italian style)
1 ts. ground oregeno or basil
2 T corn starch

The recipe says to bake this but I use a pan on the stove top. Fry your chicken breasts untill done. Add 2 cans stewed tomatoes, also add oregeno or basil. bring to boil. I mix the corn starch with small amount of water. I then add it to mixture. Again, the sauce will thicken if at a low boil. Serve sauce and chicken over pasta of your choice (we like penne), sprinkle with parmesean cheese. May serve with garlic bread.

If you do not enjoy tomatoe chunks, don't make this recipe. ha ha:)

porcupine meatballs

Ok, so I don't have a pic, I am at work right now and have been a huge slacker on this blog, so I thought I would hurry and post one of my families favorite recipes.

1 lb hamburger
1 cup minute rice
1 egg
1 T onion (I used dried onion).
salt and pepper to taste

Mix this all together and form into balls. In frying pan brown meat balls on all sides. In seperate bowl mix 1 can tomatoe soup and 1 1/2 cans water. Pour over meatballs. Cover meatballs, bring to boil. Let simmer for approx 20-30 mins. The liquid will thicken. (It can take a while for it to thicken, but as long as you keep it at a low boil it will). I like to serve with rice and a veggie. MMMM enjoy.

HAM, MUSHROOM & SPINACH STRATA

You might have seen this on my blog, But I LOVE this one, I signed on to sell Demarle just so I can get these molds, And I LOVE THEM, Really if you Hate cleaning your dishes, you would love them... I signed on just to get the kit and then it took off here so I made some good $ but then stopped when I was about 6 months prego, but cant wait to start it up again.... Sorry Im not trying to sell you on it, but they are sweet products! For us hopleless moms who hate to cook just because they have to clean up after...

This is delicious and a great idea for Thanksgiving or Christmas morning since you make it the night before. I got the recipe from my friend Alisha and the only change I made was adding some baby spinach. Thanks for sharing Alisha!

8 eggs
1 3/4 cups whole milk
1 tsp salt
1 tsp dry mustard
5 slices dense French Bread cut into 1-1 1/2 inch cubes
1 lb ham, cubed (I had deli ham on hand so I just sliced that up and it worked great)
1/2 pkg sliced mushrooms
8 oz grated cheddar cheese
1/2-1 cup baby spinach leaves torn into pieces (optional)

note: I used a little less ham and added 1/2-1 cup of baby spinach torn into pieces

Beat eggs; add milk, salt and dry mustard. Stir well. Add next 4 ingredients, stirring well after each addition.

I put it in a 2 1/2 quart DeMarle (silicone bakeware) mold to bake, if you do it in something else you'll probably need to grease it. Refrigerate overnight. Bake at 350 for 55 minutes. Let stand 20 minutes before inverting onto plate (you'll only be inverting this if you use a DeMarle mold, you can just serve it out of the pan if you're using something else) Slice and serve.

Thai Lettuce Cups

Thanks for the invite Kim, I love to make lettuce raps, I do this one, and Inside Out Tacos, using all the stuff for tacos then crunching chips inside to give it the crunch..

(recipe and pic from www.sisterscafe.blogspot.com)

1 T extra virgin olive oil
2 boneless, skinless chicken breasts, cut into strips (I usually chop chicken)
Salt and freshly, ground black pepper
1 red bell pepper, cut into strips (Again I like mine chopped:)
1/4 c. sweet chili sauce
1/4 c. honey
2 iceberg lettuce heads, cut into quarters and leaves gently removed to make lettuce cups (1 head is enough if you are making as a salad.)
1/2 c. honey-roasted peanuts, chopped (or whole, or crushed, however you like them)
Juice of 1 lime
1 handful basil, chopped (fresh is best but not essential)

Place a large skillet over medium-high heat with one turn of the pan of EVOO, about 1 tablespoon. (Or you can use Pam, and a little water when needed to save calories) Season the chicken with salt and pepper and cook in the pan until golden brown on all sides. (you may want to drain off some of the liquid at this point)

Add in the red pepper and cook until soft, about 3 minutes. Add in the chili sauce and honey and simmer to reduce it and coat the chicken. To serve, lay the lettuce leaves on a platter. Scoop some chicken mixture onto each leaf. Sprinkle with chopped peanuts, lime juice and basil.

OPTION: Turn the same recipe into a salad

NOTE: I prefer it without the basil

Chicken Pot Pie

I know I've shared this recipe before but we made it tonight and I figured I would post it anyways. It's one of Todd's favorites and will be great for these up coming chilling months.

Ingredients:
3/4 can of cream of potato soup
3/4 can of cream of chicken soup
1 1/2 C frozen veggies, thawed (I usually buy a frozen bag of peas and carrot mix and use 1/2 the bag)
1 1/2 C cooked chicken, cubed (I always use frozen boneless tenderloins about 4-5, if using breasts probably use 2)
3/4 C chicken broth, combine with 3 tbls. flour
Pie Shells (I use the refrigerated Pilsbury Pie Dough - you just have to unroll the dough - so easy!)
2-3 Small Potatoes, cut up quite small (about the size of a dice or a bit smaller)

I start by boiling my potatoes first (with some celery salt or just regular salt) and after they have been in there for a few minutes add my chicken into the same pot to boil. When my chicken is cooked I take it out and cube it. When potatoes are finished drain water and add all of the ingredients back into the pot and mix. Salt and Pepper, pretty generously a sprinkle or two won't do it. I also add another seasoning - just a Mrs. Dash table blend. Spoon into pie shell. (As seen in picture above).
Follow the directions on the pie crust box for baking. It usually takes a half hour or so. I would also recommend investing in a pie shield to keep your edges from getting burnt. About $5, I picked one up at Bed, Bath and Beyond because they didn't have any at Wal-mart.
Enjoy!

Bear Lake Donuts

So Bear Lake Fair has the BEST donuts in the world they are so delicious! It's what the cheerleaders do for their fund raiser and every year we order a dozen or two and I seriously eat a whole dozen myself!!! So apparently my mother in law helped them out one time and she feeled me in on the secret when I was there visiting in July.

(They really weren't exactly the same...but I'll take what I can get)

I swear they take like 25 minutes top.

Because today I promised my daughter we would make some donuts tonight-and really by the time night rolled around I wanted to beat her and send her to bed wanted to spend that quality time with her. It was getting late but I thought I could handle the 25 minutes. Honestly we really did have a fun time together and she went to bed with a tummy full of delicious donuts!

Maybe some of you already knew this and if you did good for you :)

Most of this will be shown thru pictures it's pretty easy to pick up on...

You can use jumbo or original size. And original flavor is best.

(I only had butter on hand tonight and it was just ok...)

Find something of good size to cut out donut holes. I used the lid from and empty salt and pepper shaker. My mother in law always uses the lid to her vanilla.

Make sure you fry them on a low heat or else they will be burning outside but be doughy inside

!BLICK!

Dip in glaze while still warm. I just used powdered sugar and water.

You can use whatever you want.

Eat and ENJOY!

Chicken Cordon Bleu

Ok! So this one is a favorite at our house- Super easy to prepare and cook. I also love to use this as a meal to take to another family! It's great to have an idea other than lasagna (haha Manda) and it also freezes great! And one batch is enough for a 9x13 or for two 8x8's that way you don't have to fix something different for your family you just do the two 8x8's and keep one for you. If you don't have to take a meal to anyone just half the recipe and make one 8x8 that's what we do and it is just the right size, we even still have some leftovers for lunch the next day! Ok so here we go...

2 cups cooked cubed ham

I don't often have ham sitting in my fridge I know you can buy packets at the store but I'm one of those people who doesn't plan ahead and never thinks to pick one up. Then one day I just had this idea and was like what the heck it's the same thing... so I use

Yep lunch meat...it doesn't matter what brand this is just what I had that day. And I pick up a handful of lunch meat grab my handy dandy kithcen scissors and cut into chunks..

Walla! Cooked cubed ham.

Sorry...now moving on...

2 cups cooked cubed chicken

Well wait a minute... who has time to sit and cook and cube chicken for crying out loud?! The inlaws will be here to eat in an hour and the house is still a mess! AAAAA

Enter

Yippee!! And let me just tell you this is an excellent recipe for canned chicken for those of you who don't like it's tuna-ish or brothy flavor this recipe hides that really well!

Sometimes I also like to use my freezer chicken...I will do a post on that sometime in the future! Seriously the best stuff ever, especially if you always have minimal time to prepare dinner.

Okay so now let's start over since that's all of my favorite little things I do with it to speed up the process.

2 cups cooked cubed ham

2 cups cooked cubed chicken

2 cups instant rice (can use regular rice- just use full amount of milk)

2 cups sourcream

2 cups grated cheddar cheese

2 cans cream of chicken soup

1 tsp onion salt

1/2 to 1 cup milk

Croutons or stuffing for top layer

(Stuffing is our families favorite then you don't have to crush them)

Mix altogether except croutons.

I know it doesnt look that good but it is

Put in 9x13 pan. Crush croutons and sprinkle on top.

Cook at 350 for 45 mins to 1 hour Do NOT cook covered.

If reheated and it's really dry just add a bit of milk.

Don't forget Recipe can be halfed!

So yummy, so yummy, there's a party in my tummy!

Ok I'm a dork...I know.... I will be leaving now.

Artichoke and Spinach Dip

Ok, I know this recipe is nothing new, but I wanted to try and make something I love. I love the artichoke dip from Applebee's and what do you know the recipe is on the web. It's super easy and a crowd pleaser (as so proven at our most recent football party)!

1 (10 oz) frozen chopped spinach, thawed
1 (14 oz) can of artichoke hearts, drain and roughly chop
1 Cup shredded parmesan-romano cheese mix
1/2 Cup shredded mozzarella cheese
10 oz prepared alfredo sauce (I just used the jarred Bertolli brand)
1 tsp minced garlic
4 oz cream cheese, softened
pepper

-preheat oven 350
-combine all ingredients thoroughly in a bowl and spread mixture into a small baking dish (8x8)
-bake for 25-30 minutes or until cheeses are bubbling and melted.
-ENJOY!

Simple Bean Salsa

This is super easy and delicious! You`ll need:

1 can of diced tomatoes (I use the kind with green chilis or garlic for added flavor)

1 can of black beans (drained and rinsed)

1 can of kidney beans (drained and rinsed)

1 can of large olives (sliced)

1 can of black-eyed peas (drained and rinsed)

1 green bell pepper (diced)

1 can of sweet whole-kernel corn (drained and rinsed)

1 bottle Italian salad dressing

1/4 cup of chopped cilantro

Doesn`t get any easier than this! Just add all of the ingerdients together and mix well. It`s something that tastes better the longer it sits. So mix some up, put it in the fridge, then serve with tortilla chips. The Italian dressing tends to separate so stir it often to keep the oil from floating on the top. Enjoy!!!