True Belgian Waffles

We had these for dinner tonight and they were delicious! I will definitely make them again and want this recipe saved!

Ingredients

• 2 cups all-purpose flour
• 3/4 cup sugar
• 3-1/2 teaspoons baking powder
• 2 eggs, separated
• 1-1/2 cups milk
• 1 cup butter, melted
• 1 teaspoon vanilla extract
• Sliced fresh strawberries or syrup

Directions

• In a bowl, combine flour, sugar and baking powder. In another bowl, lightly beat egg yolks. Add milk, butter and vanilla; mix well. Stir into dry ingredients just until combined. Beat egg whites until stiff peaks form; fold into batter.
• Bake in a preheated waffle iron according to manufacturer's directions until golden brown. Serve with strawberries or syrup. Yield: 10 waffles (about 4-1/2 inches).

Black Bean Hummus

Black Bean Hummus 
(I double this recipe)

1 can (15 oz) black beans, drained and rinsed well
2 Tbsp olive oil
2 Tbsp lemon juice
2 Tbsp tahini* (I couldn't find it at the store and didn't want to go searching so I used toasted sesame oil)
2-3 cloves garlic
1 tsp cumin
1/2 tsp salt
1/8 red pepper flakes
paprika, for color

Combine all ingredients except paprika in a food processor. Process until mixed, scraping the sides as needed. Spoon hummus into a bowl and sprinkle with paprika. Serve with pita chips, bagel chips or tortilla chips.

*tahini is sesame paste. If you can't find either, it can be made. http://greek.food.com/recipe/homemade-tahini-73859

Optional: keep out a few of the black beans to stir in after it's been processed.

(recipe from Dave Hulme)

Chicken Pot Pie

I found this on all-recipes. (http://allrecipes.com/recipe/chicken-pot-pie-ix/detail.aspx)  Based on the reviews there, I usually make extra sauce (about 1 1/2) and I have also added potatoes instead of celery since I don't like celery. I also bake my bottom crust for 5-8 minutes first. It takes a bit of time to make but it soooo good. 

Original recipe makes 1 - 9 inch pieChange Servings

• 1 pound skinless, boneless chicken breast halves - cubed
• 1 cup sliced carrots
• 1 cup frozen green peas
• 1/2 cup sliced celery
• 1/3 cup butter
• 1/3 cup chopped onion
• 1/3 cup all-purpose flour

• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon celery seed
• 1 3/4 cups chicken broth
• 2/3 cup milk
• 
  
• 2 (9 inch) unbaked pie crusts

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Directions

1. Preheat oven to 425 degrees F (220 degrees C.)
2. In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
3. In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
4. Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
5. Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

Chicken Pillows

From Mom.

Pillows:

1/3 C crushed herb seasoned croutons or bread stuffing

1 (3 oz.) Package cream cheese

2 T butter or margarine, softened

½ tsp lemon pepper seasoning

1 to 2 (5 oz.) Cans boned chicken drained or 1 C cubed (cooked) drained chicken

1/3 C (2 oz. can) drained mushroom stems and pieces

1 (8 oz.) Can pillsbury refrigerated quick crescent dinner rolls

3 T butter or margarine, melted

pecans, chopped

t    In small bowl, combine croutons and pecans.  Set aside.

t    In medium bowl, combine cream cheese, 2 T butter and seasoning–mix well.

t    Stir in mushroom and chicken–set aside.

t    Separate crescent dough into 8 triangles, spread each with about 1/4 C chicken mixture. 

t    Roll each up starting at shortest side or triangle and roll to opposite point.

t    Tuck sides and point under to seal completely

t    Dip rolls in melted butter; coat with crumb/nut mixture

t    Place on ungreased cookie sheet

t    Bake at 375 for 15 to 20 minutes, until golden brown

t    Serve with sauce

Sauce for Chicken Pillows:

1 can cream of chicken soup

½ can broth

½ pint sour cream

t    Mix soup and broth

t    heat

t    add sour cream and serve over chicken pillows and potatoes

Pumpkin Pancakes

It's a tradition for me to make pumpkin pancakes sometime during General Conference weekend (April and October). This is the recipe I use.

1 1/2 cups milk (I prefer to use evaporated milk or whole milk, but low fat works too)
1 cup pumpkin puree
1 egg
2 Tbsp vegetable oil
2 Tbsp vinegar
1 tsp vanilla
2 cups flour
3 Tbsp brown sugar
2 tsp baking powder
1 tsp baking soda
1 tsp ground allspice
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp salt

In a bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt in a separate bowl. Stir into the pumpkin mixture just enough to combine.

Pour or scoop the batter onto a griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

WARNING: This batter is very thick. You will want to dilute with milk, but if you do, you will dilute the pumpkin flavor. Scoop a clump of batter and then just spread it out so it's flatter.

Suggestions: It's delicious with buttermilk syrup, chopped fresh peaches and whipped cream.

'Better-than-Kneaders' Syrup

1/2 c. butter

1 c. buttermilk

1/2 c. white sugar

1/2 c. brown sugar

1 t. baking soda

1 t. vanilla

In a large saucepan, combine butter, buttermilk, and sugar. While stirring regularly, bring to a boil. Add baking soda and vanilla, it will foam up and bubble at this point. Let boil for 3 minutes, stirring continuously. Remove from heat and cover. It's ready to serve!

Yummy Easy Bread

Kaylene loves this bread.

Mix dry ingredients together:

2 C whole wheat flour (or whole grain; I often use Brandon's Mix)
1 C white flour
2 1/2 C oats (I use quick)
1 1/2 tsp (heaping) yeast
1/2 Tbsp salt
2 Tbsp dough enhancer
2 Tbsp vital wheat gluten

Add wet ingredients:
1/4 C honey
1/4 C vegetable oil
1/2 C applesauce
1 1/2 C really warm water

Knead for a few minutes (I use Kitchenaid) adding flour as needed to make the right consistency.

Let rise 1/2 hour (or until doubled).

bake in oven preheated to 350 for 25 min.

Sweet Zucchini Relish

Zucchini Relish

recipe from Norma Tache

 

 

Grind and let stand overnight:

    10 C. zucchini

    4 C. onions

    3 C. red and green peppers

    2TBS salt

Next morning drain and rinse well. Make syrup of:

    21/2 C. vinegar

    6 C, sugar

    1 tsp. nutmeg

    1 tsp. dry mustard

    1 tsp. turmeric

    2 tsp. celery seed

Mix above and bring to a hard boil. Add vegs. and bring to a hard boil. Boil 5 - 10 min. Stir. Put in jars and seal, if canning. I stopped canning and let the mixture cool and put in cartons and froze it. Much easier this way.

 

 

    I found that approximately -  6 medium peppers = 3 cups

                                              5 good sized zucchinis = 10 cups

 

Sarah McLachlan's Writer's Block Cookies (adjusted for high elevation)

2 cups unsifted flour

2 tsp ground cinnamon

3/4 tsp baking soda

3/4 tsp baking powder

1/2 tsp allspice

1/2 tsp salt

1/4 tsp ground cloves

1 cup butter, softened

1 1/4 cups packed dark brown sugar (I used light)

2 large eggs

2 tsp vanilla

2 tsp water

2 cups rolled oats (I used 2 1/4 cups quick oats)

3/4 bag white chocolate chips

1 cup craisins

Preheat oven to 365 degrees.

Whisk together dry ingredients and set aside.

Beat butter until light and fluffy; gradually beat in brown sugar until no lumps remain and mixture is creamy.

Add eggs, vanilla and water; beat until smooth.

With mixer on low, gradually beat in flour mixture until combined. Add oats. Fold in craisins and white chocolate.

Drop by spoonful on prepared baking sheet. (Grease, or I just use Silpats). Bake 10-12 min, until bottoms are lightly browned and tops are set. Cookies should be soft.

Italian Sandwiches

Italian Sandwiches

1 beef chuck roast or pork shoulder roast (I did beef)
1 envelope Good Seasons dry Italian Salad dressing mix
1 16 oz jar pepperoncinis
2 cans beef broth
good quality sandwich rolls
Provolone cheese

Brown roast and place in crock pot. sprinkle on seasoning packet, pour peppers and broth over top.  Cook on low all day.  Shred meat and keep separate from au jus in crock pot.  Lightly toast rolls, then pile on as much meat as you like, put cheese on top and return to broiler until cheese melts.  Serve each sandwich with a cup of the au jus.

Pumpkin Chili Mexicana

*PUMPKIN CHILI MEXICANA*

From the kitchen of Kathy Terry

Recipe from Allison Mitton


2 T. oil (or spray frying pan with Pam)

½ cup EACH – green bell pepper, red bell pepper, chopped onion

1 clove garlic, minced (or use powdered)

1 pound ground beef or turkey (optional)

3 ½ cups tomatoes, diced or crushed, undrained

15 oz (watch this amount) caned pumpkin

15 oz. tomato sauce

1 can kidney beans, drained (look for low salt)

1 can black beans, drained (look for low salt)

4 oz. green chilies

Small bag frozen corn

1 TB Chili Powder

½ tsp Cumin

1 tsp Salt

½ tsp Pepper


*Serve on the side*:  shredded cheddar cheese, chopped green onions, sour
cream, Frito's or tortilla chips

Sauté onion, peppers and garlic in butter.   Cook ground meat and
crumble.  Combine
all ingredients (except side ingredients) and bring to boil.  Reduce heat
and simmer, cover for 30 minutes.  (It is very thick because of the
pumpkin.)  Makes 6 to 8 or more servings.

*Tweaked low calorie recipe = Pam spray, low fat ground turkey.  Add fat
free sour cream, low-fat cheese and 10 corn chips

Confetti Muffins

This is the muffin recipe I took to Peter and Lia after Eliza was born. Posted at Moriah's request.

• 2/3 cup vegetable oil
• 2 large eggs
• 2/3 cup granulated sugar
• 1/2 cup brown sugar
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 2 1/2 cups finely shredded unpeeled zucchini
• 1 cup finely shredded carrot

Preparation:

Grease and flour 12 muffin cups. Heat oven to 375°.

In a mixing bowl, beat the oil with eggs, sugars, and vanilla extract. Beat until pretty fluffy.

Combine the flour, soda, baking powder, salt and cinnamon; add to the wet ingredients; stirring until blended. It will be a pretty stiff dough. Fold in the shredded zucchini and carrots. The liquid in the veggies thins out the dough but it's still pretty thick.

Fill muffin cups about 3/4 full; sprinkle with cinnamon sugar or granulated sugar, if desired. Bake for 20 minutes.

Try subbing applesauce for the oil and part whole grain flour for all-purpose flour.

Lia's Baby Shower Cucumber Sandwiches

I only got one of these at the shower but it was so good I knew I needed the recipe.

Made by Melissa Taylor

1 package cream cheese

2 cloves garlic 

1 tsp dill. 

Spread on substantial bread

and top with cucumbers. 

Lia's Baby Shower Quiche Squares

Quiche Squares

• 1 Tbsp oil
• 1 onion, chopped
• 1 clove garlic, minced
• 1 (10 ounce) package frozen chopped spinach, thawed and drained
• 5 eggs, beaten
• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper

approx 3 cups grated cheese (I used sharp cheddar)

Bac-Os

These same ingredients can be used to make one larger quiche, but the directions are how I did it for smaller ones. (The same technique could be used for regular or mini muffin tins.)

1. Preheat oven to 350 degrees.
2. Heat oil in a large skillet over medium-high heat. Add onions and garlic; cook, stirring occasionally, until onions are soft. Stir in spinach and continue cooking until excess moisture has evaporated.
3. In a large bowl, combine eggs, salt and pepper. Add spinach mixture and stir to blend. 
4. Spray muffin tin; put a small amount of cheese in the muffin tin, a spoonful of spinach mixture, pour in some of the egg mixture and then top with Bac-Os.
5. Bake in preheated oven until eggs have set, about 15-20 minutes for the mini size. Let cool for 10 minutes before serving.

Note: I may have also used some of the Dean Jacobs seasoning (Sicilian Blend) in the spinach mixture...I can't remember.

Lia's Baby Shower Cheese Ball

Cheese Ball

recipe from Melissa Taylor

8 oz. Cream cheese

8 oz tub kaukana tub sharp cheddar cheese

2 Tbsp dehydrated onions

dry ranch dip to taste

chopped pecans

• Mix cheeses, onions, and ranch dip with hand mixer
• Shape into ball, wrap in square of plastic wrap and refrigerate for 2 hours
• Remove from refrigerator and roll cheese ball in pecans

Note: I have checked numerous stores in Utah for the Kaukana cheddar cheese in a tub. The only place I was able to find it was Macey's in Provo, near the cream cheese.

Update: I also found the kaukana cheese at Winco in Provo.

Pasta with Bolognese Sauce

This is the delicious sauce Lia makes. The notes included below are hers. (from the Better Homes and Gardens New Cookbook.)

Pasta with Bolognese Sauce

12 oz bulk sweet Italian sausage or ground beef (I do half and half.)
1 cup chopped onion (1 large)
1/2 cup chopped green sweet pepper (I don't always put this.)
1/2 cup chopped carrot
1/4 cup chopped celery
4 cloves garlic, minced
2 14.5 cans diced tomatoes, undrained (I like to use the Italian-style ones, with garlic and olive oil.)
1 6-oz can tomato paste
1/2 cup beef broth
salt and pepper
2 Tbsp snipped fresh basil, or 1 1/2 tsp dried basil
1 Tbsp snipped fresh oregano, or 1 tsp dried oregano
2 tsp snipped fresh marjoram, or 1/2 tsp dried marjoram
1/4 cup whipping cream
2 Tbsp snipped fresh parsley
10 oz dried pasta (I like penne or rigatoni with this, but anything works.)

1. In a large saucepan, cook the sausage, onion, sweet pepper, carrot, celery, and garlic until meat is brown and onion is tender; drain.

2. Stir in canned tomatoes, tomato paste, beef broth, dried herbs (if using dried), 1/2 tsp salt, and 1/4 tsp black pepper. Bring to boil; reduce heat. Cover and simmer for 30 minutes. Uncover, simmer about 10 minutes more or to desired consistency, stirring occasionally. Stir in whipping cream, parsley and fresh herbs (if using fresh); heat through.

3. Meanwhile, cook pasta according to package directions; drain. Serve sauce over hot pasta.

Zucchini Bread Pancakes

With our zucchini plant going crazy I've been looking for different ways to use it. I made these today and they were really good--very hardy and substantial. Recipe from http://aprettylifeinthesuburbs.blogspot.com/

Zucchini Bread Pancakes

1 cup oats

1/2 cup all purpose flour

1/2 cup whole wheat flour

1/2 cup brown sugar

2 tsp baking powder

1/2 tsp baking soda

1 1/2 tsp cinnamon

3/4 cup sour cream

3/4 cup milk

2 eggs

1 tsp vanilla

1/4 cup melted butter

1 small zucchini, grated (I used a larger medium one.)

• Grate the zucchini.  Then between a towel, squeeze out as much liquid as you can.
• Combine oats, flour, sugar, baking powder, baking soda, and cinnamon.
• In a separate bowl combine sour cream, milk, eggs, vanilla and butter.  Mix.  Add zucchini.
• Add the wet ingredients to the dry.  Combine.
• On a medium heat preheated griddle, scoop 1/4 cup of the batter for each pancake.
• 

Lia's Yummy Pasta Salad with Italian Dressing

Lia made this for us one day while we were working up in the yard and it was so good I thought I'd include it here. And look how good it is for you!


There's no set recipe, but here's what I put in it:

1 lb. Barilla tri-color rotini pasta (because it's pretty :)

1/4 lb. Genoa salami, sliced

1/4 lb. pepperoni, sliced

1/2 lb. asiago cheese, cubed

1-2 yellow or orange peppers, sliced

1 head of broccoli, cut into small florets

a lot of cherry tomatoes, sliced

an avocado or two, diced

1 packet Good Seasons Italian dressing mix

3/4 C. olive oil (or less if it seems like too much)

balsamic vinegar to taste (if people like it)

1-2 Tbsp. oregano

1-2 Tbsp. Parmesan cheese

salt to taste

diced zucchini is something else I put if I have it

sliced red onion is also good

While the pasta is boiling, cut up all your ingredients. Drain the pasta and let it cool off (run cold water over it if you're in a hurry). Toss in all your ingredients and salt to taste. Tastes better the next day.

It's based loosely on this recipe:

http://allrecipes.com/Recipe/Antipasto-Pasta-Salad/Detail.aspx?prop31=4

Melissa's Sweet Potato and Black Bean Enchiladas

This is Melissa Taylor's recipe. She made them for us once and they were delicious...I have yet to make them but figured you guys would love the recipe.

Sweet Potato and Black Bean Enchiladas

1 pound sweet potatoes or yams peeled and diced, 1/2 inch cubes
1 tsp cumin
1 tsp chili powder
1 tsp salt
1-2 T. Ketchup

In a bowl, toss diced potatoes together with above ingredients and put on an oiled baking dish. Cook 25 min or until golden and tender at 400.

Combine:

1 can or about the equivalent of black beans, drained
1 4 oz can green chili's
1/2 cup chopped cilantro, or more as desired
Cooked potatoes

Next:

24 corn tortillas, heated in oil or sauce to soften (I do it on a griddle with pam in between each batch. Cuts back on oil.)
1 1/2 cans Large can green enchilada sauce (Macayo's is best)

1-2 cups heavy whipping cream
Mexican Cheese, as desired

Spread some sauce on bottom of large bar pan. Add about 1/4 cup bean mixture or more in softened. Roll it up and place seem side down in pan. Repeat until all filled. Combine the enchilada sauce and cream and drench the enchiladas. The best enchiladas are drowning in sauce! Sprinkle cheese on top. Bake about 20 min or until hot and bubbly at 350. 

Charitable Chicken AKA Cancer Chicken AKA Crockpot Chicken

When Kaylene had her big melanoma surgery we were at the hospital all day. When we came home we were all exhausted and our sweet relief society presidency brought us dinner. This chicken was the main dish. For years Kaylene called it Cancer Chicken but Steven thought that sounded sort of disgusting so they renamed it Charitable Chicken. When I originally asked for the recipe they called it Crock Pot Chicken...however that is sort of ambiguous. And when Kaylene says Charitable Chicken there is no ambiguity. We know exactly what she's referring to.

Ingredients
2-3 lb boneless skinless chicken breasts
1 pkg dry Italian dressing mix
1/2 cube butter
8 oz cream cheese
1 can cream of mushroom (or chicken) soup

Directions
Put 1st 3 ingredients in crock pot and cook on low for 6-7 hours or high for 3-4 hours. (Sometimes I melt the butter and mix the dressing mix in and then put in the crock pot with the chicken. It makes me feel like the chicken is cooking in the mixed herbs more.)

30-45 min before serving, ad the cream cheese and soup.

Serve over rice or noodles or baked/mashed potatoes.

Asparagus Soup

• ...at Kaylene's request...
• 
  
• 1 pound fresh asparagus
• 3/4 cup chopped onion
• 1/2 cup chicken broth
• 1 tablespoon butter
• 2 tablespoons all-purpose flour
• 1 teaspoon salt
• 1 pinch black pepper
• 1 1/4 cups chicken broth
• 1 cup milk
• 1/2 cup yogurt
• 1 teaspoon lemon juice
• 1/4 cup grated Parmesan cheese

1. Place asparagus and onion in a saucepan with 1/2 cup vegetable broth. Bring the broth to a boil, reduce heat and let simmer until the vegetables are tender.
2. Reserve a few asparagus tips for garnish. Place remaining vegetable mixture in an electric blender and puree until smooth.
3. Melt butter in the pan that was used for simmering the asparagus and onions. Stir while sprinkling flour, salt, and pepper into the butter. Do not let the flour brown. Allow the mixture to cook 2 minutes. Stir in remaining 1 1/4 cups broth and increase the heat. Continue stirring until the mixture comes to a boil.
4. Stir the vegetable puree and milk into the saucepan. Whisk yogurt into the mixture, followed by lemon juice. Stir until heated through, then ladle into bowls. Garnish with reserved asparagus tips. Sprinkle with Parmesan cheese.