on the label "vegetarian"

i just wanted to make sure that i say this: any recipe labeled "vegetarian" is something that doesn't call for meat. there may be eggs or dairy. nothing w/ a face has this label, everything else does.

frozen food life

my mom gave me this list of frozen food life, as well as foods to NEVER freeze, so i thought i'd share it w/ you all.

ice cream/sherbet - 1-3 months
beef: ground - 3-4 months
roast/steak - 6-12 months
stew - 2-4 months
bread: quick - 2-3 months
yeast - 3-6 months
milk - 1-2 months
cake: baked, un-iced - 2-6 months
cheese: natural - 1 1/2 - 2 months
pasteurized/processed - 4 months
chicken: parts - 9 months
whole - 12 months
eggs - 12 months
fish: fatty - 3 months
lean - 6 months
fruit: citrus and juices - 4-6 months
others - 8-12 months
giblets - 3 months
gravy/broth - 2-3 months
lamb: chops or roast - 6-9 months
margarine - 6-9 months
pie: baked - 4-6 months
baked crust - 6 months
unbaked crust - 1 1/2 - 2 months
pork: chops - 3-4 months
roast - 3-6 months
sausage - 4-6 months
seafood: cooked lobster/shrimp - 2-3 months
uncooked shrimp - 12 months
turkey: parts - 6 months
whole - 12 months
veal: cutlets or roast - 6-9 months
veggies - 10-12 months

never freeze:

* light cream, buttermilk, yogurt
* cooked eggwhites
* custard pies, cream puddings
* green onions, lettuce, greens, tomatoes, radishes, unblanched veggies
* icing made w/ egg whites
* mayo, sour cream

some of the things on the do not freeze list are ok to freeze (things like yogurt and sour cream are alright to freeze), just expect them to taste/feel different when you thaw them.

loaded baked potato soup

this is a great meal on a cold day. it'll fill you up while it warms you up!

4 large potatoes, baked, skinned, and cut into chunks
2/3 c butter
2/3 c flour
6 c milk
3/4 teaspoon salt
1/2 teaspoon pepper
4 green onions, chopped
12 slices bacon, crumbled
1 1/2 c shredded cheddar
8 oz. sour cream

make a white sauce of butter, flour, milk, salt, and pepper. add green onions, bacon, cheddar, and sour cream. crumble in potatoes. heat and eat.

easy beef stew

1/2 lb. stewing beef, thawed
veggies, your choice (i like potatoes, carrots, and celery)
3 cans cream of potato soup
1 packet onion soup mix
1 c water
pepper, to taste

place meat and veggies in crock pot and top w/ soup and soup mix. pour water over all and sprinkle w/ pepper. cook on low 8-12 hours. serves 2-3.

broccoli cheese soup

1 lb. frozen broccoli florets
1 med. onion, chopped
1 clove garlic, minced
58 oz. chicken broth (that's 7 1/4 c)
2 tablespoons olive oil
2 cans cream of celery
2 cans cream of chicken
1 1/2 c potato flakes
morten's nature's seasons
paprika
8 oz. shredded cheddar

simmer broccoli, onion, garlic, broth, and oil till tender. add cream soups and stir till smooth. add potato flakes and season to taste. add cheese last and stir till melted. serve in bread bowls.

* for vegetarian, use vegetable broth in place of the chicken broth and cream of celery or asparagus in place of the cream of chicken

freezer jam

here's a quick and easy way to make your own jam. it tastes like fresh fruit! once you've had this, no other jam will taste nearly as good.

2 c mashed fruit
4 c sugar
3/4 c water
1 package fruit pectin

mix fruit and sugar and let stand 20 minutes. in a small saucepan, conbine pectin and water. boil for 1 minutes and immediately pour over fruit mixture. stir 2-3 minutes. pour into containers, leaving 1/2 inch headspace. cover and let stand 24 hours. store in freezer until ready to use (up to 1 year). once thawed, store in fridge up to 3 weeks.

* this is VERY sweet. i only use 3/4 - 1 c of sugar per 2 c of fruit.

strawberry pie

1 c sugar
3 tablespoons cornstarck
3 tablespoons strawberry jello mix
2 c fresh strawberries (NOT frozen)
baked pie shell
whipped cream

in a pan, mix sugar, cornstarch, and jello together. slowly add 1 c water and stir to make sure there are no lumps. boil and stir 5 minutes until thick. let cool. add berries. spoon into pie shell. top w/ whipped cream and refrigerate 3 hours before serving.

mushroom chicken (or turkey)

this is a rich, creamy favorite.

chicken or turkey pieces
1 family size can cream of mushroom soup
3 cloves garlic, minced
veggies, your choice (i like to use broccoli or carrots)

place meat, soup, and garlic in crock pot. cover and cook on high 3 hours. add veggies and continue to cook 1-2 hours. serve over rice.

taco chicken

i love this variation on chicken tacos. it's quick and easy and fun to eat!

chicken pieces
chicken broth (or 1 c water per chicken bouillon cube)
taco seasoning
2 cloves garlic, minced
1 onion, chopped

place all in crock pot, cover, and cook on high 4-6 hours. serve w/ rice, cheese, veggies, sour cream, salsa, tortillas/chips, beans, or whatever other toppings you prefer.

italian pork chops

yummy breaded, baked pork chops

1/2 c italian bread crumbs
2 tablespoons parmesan
1/2 teaspoon italian seasoning
1 clove garlic, minced
1/4 c green onions, chopped
butter
pork chops

mix bread crumbs, cheese, seasoning, and garlic in a small bowl. dip chops in water, then dredge in bread crumb mixture. repeat as desired. place in baking dish and top w/ green onions. dot w/ butter. bake at 400 for 30 minutes till done.

italian meatloaf

this is the only meat loaf i make, but i love it!

1 can meat spaghetti sauce
1 1/2 lbs. ground beef
1 c bread crumbs
1/2 c chopped onions
1/2 c green pepper, chopped
3 eggs, beaten
parmesan

mix all but 1/2 jar of sauce w/ hands and press into loaf pan. bake at 400 for 45 minutes. pour remaining sauce over top and sprinkle w/ parmesan. bake an additional 15 minutes. serves 6.

*i use 2 lbs. of ground beef and split the meat mixture between 2 loaf pans. i also omit the green pepper.

creamy chicken

this is a recipe from one of my college roommates. it quickly became a family favorite.

chicken pieces
1/2 c water
butter
1 packet italian dressing mix
1 family size can cream of chicken soup
4 oz. cream cheese, cubed

place chicken in crock pot. sprinkle w/ dressing mix and cream cheese. pour soup and water over all. dot w/ butter and cover. cook on low 6-8 hours. serve over rice.

* when i make this, i omit the butter. it doesn't make much difference in anything other than calories and saturated fat.

dad's meatballs

these aren't your typical meatballs. instead of the little 1 1/2 inch meatballs you put in spaghetti sauce, these are meant to be a stand-alone meat as part of your dinner.

2 lbs. ground beef (or half ground beef and half sausage)
1 1/2 c bread crumbs
2 eggs
salt and pepper, to taste
1/2 c butter or margarine

mix all except butter and form into 3 inch balls. melt butter in frying pan and brown meatballs on all sides. cover and simmer on led-low heat 30-45 minutes. remove meat and whisk i flour to make gravy. serve over rice or potatoes.

*i use a few tablespoons of olive oil in pace of the butter when i make these.

cheesy crockpot chicken

this turned out better than i'd imagined and we'll DEFINITELY be making it again!

boneless, skinnless chicken breasts
10 oz. can cream of chicken soup
10 oz. can fiesta cheese soup

place chicken in crock pot and cover w/ soups. cover and cook on low 6-8 hours. serve over rice or noodles.

best burgers ever

2 lbs. ground beef
1/4 c bbq sauce (i like the spicy honey flavor best)
1 egg
1/8 - 1/4 c parmesan
seasoned salt, pepper, and old bay, to taste
2 cloves garlic, minced
cheese

mix all but cheese and form into 6-8 3/4 inch thick patties. grill or cook on 300 degree griddle. melt cheese over tops.

beef stroganoff

this is quite possibly my favorite meal out of all the recipes i've got. i've got somewhere around 1000, so to single this one out is a big deal.

1 lb. beef chunks
flour
2 tablespoons fat (i use butter)
1/2 c chopped onion
1 can cream of mushroom soup
1 c sour cream
salt and pepper to taste

dip meat in flour and brown in hot fat. add onions, soup, sour cream, salt, and pepper. may need water (for consistency). simmer until tender (about 1 hour). serve over rice or noodles.

* i don't coat the meat in flour, i just brown it as is. it tastes the same in the long run.
* i add 2-3 cloves of minced garlic.

asian chicken

this is one of my husband's favorite meals. it makes your house stink a little, but trust me, it's worth it!

chicken pieces
2 c soy sauce
2 c white vinegar
veggies, your choice (we like california blend)

place chicken in crock pot. pour soy sauce and vinegar over top. cover and cook on high 3 hours. add veggies and continue to cook on high 1 hour. serve over rice.

twice baked potatoes

8 medium potatoes, baked
2 tablespoons butter
1 c sour cream
2 1/2 c shredded cheddar
1/4 c heavy cream
1/2 c milk
salt and pepper, to taste
4 strip bacon, crumbled
3 green onions, chopped

slice off top 1/3 of each potato lengthwise. sollow skins, leaving 1/4 inch inside. mash potato w/ butter, sour cream, 1/2 c cheese, cream, milk, salt, and pepper. stir in bacon and onions. fill skins w/ mixture and top w/ remaining cheese. bake 15 minutes. serves 8.

* for vegetarian, omit bacon or substitute soy-based bacos

impossible tuna pie

this was always a favorite of mine when i was a kid!

6 oz. can tuna, drained
1 c shredded cheddar
3 oz. cream cheese, cubed
1/4 c green onions (optional)
2 c milk
1 c bisquick
4 eggs
3/4 teaspoon salt
dash nutmeg

mix tuna and cheese and spread in greased 10-inch pie plate. beat remaining ingredients for 15 seconds in high in blender. pour over tuna mixture. bake at 400 for 35-40 minutes or till knife inserted off-center comes out clean. serves 6-8.

tetrazzini

3 lbs. chicken or turkey
6 c water
1 bay leaf
1 carrot
1 stalk celery
1 sprig parsley
2 teaspoons salt
1/4 teaspoon pepper

simmer all for 45 minutes till tender. remove chicken and cool. skim off cold fat, then measure 2 c broth and 3 c boned meat.

1/4 c margarine
1/4 lb. mushrooms (optional)
1/4 c flour
1 c heavy cream
1 c milk
1 teaspoon salt
1/4 teaspoon pepper
1/3 c parmesan
8 oz. thin spaghetti, cooked
3 c cooked meat from above
2 c broth from above
topping (below)

melt butter and saute mushrooms. stir in flour. combine broth w/ milk and cream, then add to pan. stir till thickened and bubbly. add salt, pepper, and parmesan. add pasta and meat and toss to coat. pour into casserole dish and sprinkle w/ topping. bake at 350 for 30 minutes (45 if frozen).

topping: mix together 1/4 c melted butter, 1 c bread crumbs, and 1/2 c parmesan.

* if you don't have heavy cream, you can substitute milk
* for vegetarian: use vegetable broth and omit chicken/turkey

sweet potato casserole

this has been a family favorite for 5 generations. it's more a dessert than a side dish, but who cares?

3 c mashed sweet potatoes
1/2 c sugar
2 eggs
1/2 teaspoon salt
1/4 c melted butter
1/2 c milk
1 1/2 teaspoons vanilla
1/2 c brown sugar
1/3 c flour
5 tablespoons melted butter
1 c chopped walnuts or pecans (optional)

mix potatoes, sugar, eggs, salt, 1/4 c butter, milk, and vanilla. pour into baking dish. in a separate bowl, combine brown sugar, flour, 5 tablespoons butter, and nuts. spread over top of potato mixture. bake at 350 for 35 minutes. serves 4-6.

original stuffed shells

1 c shredded mozzarella
1 egg white
1 packet italian dressing mix
20 jumbo pasta shells, cooked and drained
10 oz. frozen spinach, thawed and squeezed dry
16 oz. cottage cheese
1 lb. ground beef, browned
spaghetti sauce

mix spinach, 1/2 c mozzarella, egg white, dressing mix, cottage cheese, and ground beef. fill each pasta shell w/ meat mixture. spread 1/2 jar of sauce in 9x13 inch baking dish. arrange shells in dish and cover w/ remaining sauce. sprinkle w/ remaining mozzarella. cover w/ foil and bake at 400 for 30-40 minutes. serves 5.

* for vegetarian, omit ground beef.
* for freezer: freeze after covering w/ sauce and sprinkling w/ cheese. thaw 1 1/2 days before baking as directed above.

spaghetti a la philly

this is from a cream cheese package, but it's really yummy!

1/2 lb. spaghetti, cooked and drained
1 lb. ground beef, browned
24 oz. jar spaghetti sauce
4 oz. cream cheese, cubed
parmesan cheese

mix meat, spaghetti sauce, and cream cheese. serve over pasta and top w/ parmesan. serves 6.

* for vegetarian, omit ground beef

paula dean mac & cheese

this is probably my favorite mac & cheese recipe ever. i hope you like it as much as i do!

2 c macaroni, cooked 6 minutes and drained
2 tablespoons butter
2 1/2 c sharp cheddar, shredded
3 eggs
1/2 c sour cream
1 can cheddar cheese soup
1/2 teaspoon salt
1 c milk
1/2 t dry mustard
1/2 teaspoon black pepper

mix all in crock pot and cook on low 2 1/2 hours. stir before serving. serves 4-6.

* i omit the eggs and double the macaroni. w/out the eggs, you can serve this as soon as everything is melted.
* the original recipe says to melt the cheese and butter over medium heat before adding it to everything else, but i've found that step completely unnecessary.

stir fry

this is a something a friend of mine came up w/ a couple years ago. it's become one of our favorite meals.

2 chicken breasts, cut to bite-size
8 oz. veggies, your choice (we like california blend)
1 c yoshida's gourmet sauce
1/4 c italian salad dressing
splash lemon juice

cook chicken till done, then add remaining ingredients and saute till veggies are tender. serve over rice. serves 2.

* for vegetarian, omit chicken or substitute tofu.

lazy lasagna

12 oz. lasgna noodles, uncooked
1/2 teaspoon oregano
32 oz. spaghetti sauce
2 c ricotta or cottage cheese
12 oz. shredded mozzarella

add oregano to sauce. spread 1 c into each of 2 10x6 inch baking dishes. layer noddles, ricotta, mozzarella, and sauce, making sure the top layer is mozzarella. wrap and freeze. thaw in fridge (1 1/2 days). bake tightly covered at 350 for 45 minutes. uncover for last 10 minutes of baking time. let stand 10 minutes before serving. each pan serves 4-5.

* make one to serve today and freeze the 2nd for later.

impossible cheeseburger pie

1 lb. ground beef, browned
1 large onion, chopped
1/2 teaspoon salt
1 c shredded cheddar
1/2 c bisquick
1 c milk
2 eggs

mix beef, onion, and salt in greased 9-inch pie plate. sprinkle w/ cheese. mix remaining ingredients and pour over cheese. bake at 400 for 25 minutes or until knife inserted in center comes out clean. serves 6.

*high altitude: bake 30-35 minutes.

impossible chicken and broccoli pie

this is a bisquick recipe. it's named "impossible" b/c it's impossible to mess it up.

10 oz. frozen broccoli, thawed and drained
2 c shredded cheddar
1 c shredded mozzarella
1 1/2 c chicken, cooked and cubed
1 onion, chopped
1 1/3 c milk
3 eggs beaten
3/4 c bisquick
1/2 teaspoon salt
1/8 teaspoon pepper

combine broccoli, cheddar, chicken, and onion in greased 10-inch pie pan. mix together remaining ingredients and pour over chicken mixture.bake at 400 for 25-35 minutes or till puffed up and set. top w/ mozzarella and melt in oven (2-3 minutes). serves 6.

funeral potatoes

this has got to be one of my favorite dishes. this is the compilation of many different recipes and in my opinion, the best. enjoy!

1 bag frozen GRATED has browns, thawed (diced aren't nearly as good)
2 cans cream of chicken
2 c grated cheddar
1 pint sour cream
1/4 c chopped onion
1/2 c melted butter
2 c crushed corn flakes

mix hash browns, soup, cheese, sour cream, and onion together and spread in 9x13 inch baking dish. mix melted butter w/ crushed cereal and sprinkle over potatoes. bake at 350 for 1 hour. serves 12.

* for vegetarian, use cream of celery soup on place of cream of chicken,

creamy cheesy pot pie

i've always had an issue w/ pot pies b/c i felt like they should be creamy, not broth-y. rather than continue to harbor this grudge, i decided to come up w/ my own version.

1 box puff pastry, thawed (or make a 2 crust pie shell)
2 chicken breasts, cooked and diced
8 oz. frozen mixed veggies
2 cloves garlic, minced
salt and pepper, to taste
2 oz. cream cheese, cubed
1/4 c shredded cheddar
1 family size can cream of chicken soup

place 1 crust in bottom of 9-inch pie pan. mix chicken, veggies, garlic, salt, and pepper and spread in shell. dot w/ cubes of cream cheese and sprinkle w/ cheddar. pour soup over all and top w/ 2nd crust. seal and flute edges and cut vents. bake at 400 for 30-45 minutes till top is golden brown (place foil around edges to prevent excess browning).

* for freezer: freeze before baking. no need to thaw before baking. if frozen, bake covered for 45 minutes. uncover and continue baking till crust is golden brown.

chicken divan

my husband and i argue over what this is called - i say it's chicken divan, but he says it's chicken verde. what we do NOT argue about it how much we love it!

2 c chicken, cooked and diced (turkey works well too)
16 oz. frozen broccoli
1/2 c mayo
1 can cream of mushroom soup
1 1/2 teaspoons worchestershire sauce
1 teaspoon lemon juice
2 tablespoons butter, melted
1/2 c bread crumbs
1/2 c shredded cheddar

place broccoli and chicken in greased 9x13 inch baking dish. mix mayo, soup, sauce, and juice together and pour over chicken and broccoli. mix butter and bread crumbs and sprinkle over top. top w/ shredded cheese. bake at 350 for 45 minutes or till cheese is melted. serve over rice.

* you do not need to thaw the broccoli.
* i don't put butter in it when i make it and it turns out just as good.
* for freezer: freeze before baking. thaw 1 1/2 days in fridge, then bake as directed above.

cheesy enchiladas

i found this recipe while pregnant w/ scott and discovered that in addition to being diabetic-friendly, it's a delicious meal!

16 oz. cream cheese
3 c shredded chaddar
2 cans chicken, drained and broken up
6-inch flour tortillas
salsa

combine cream cheese, 2 c cheddar, and chicken. spread down center of tortillas and roll up. place in baking dish. cover w/ salsa and sprinkle w/ remaining cheese. bake at 350 for 20-25 minutes.

*microwave directions: assemble as directed and microwave on high for 12-14 minutes, turning dish after 6 minutes.
* for freezer: assemble as directed, except for cheese on top. no need to thaw before baking. bake at 350 for 30 minutes. top w/ cheese and cover loosely w/ foil for last 10 minutes.

cheesy baked shells and broccoli

i'm always on the hunt for new, yummy mac & cheese recipes, and this is one of them. if i'm remembering correctly, i got it out of a kraft foods magazine.

3/4 lb. medium pasta shells, cooked (about 5 cups)
1 tablespoon butter
2 tablespoons flour
2 c whole milk
2 c grated cheddar or gruyere, divided (8 oz.)
1/8 teaspoon nutmeg
3/4 teaspoon kosher salt
1/4 teaspoon papper
16 oz. bag frozen broccoli florets, thawed

heat butter in large pot over medium heat. add flour and cook for 2 minutes, stirring constantly. whisk in milk. stir occasionally until slightly thickened (4-5 minutes). add 1 1/2 c cheese and stir till melted. stir in nutmeg, salt, and pepper. add pasta and broccoli and toss to combine. transfer to broilerproof 1 1/2 quart pan (8 inch square). sprinkle w/ remaining cheese. broil until golden brown (3-4 minutes). serves 4.

hummus

i got this recipe from a friend's mom a couple months ago and have fallen in love w/ it. it's my new favorite appetizer when we have guests or bring something to a party!

4 cloves garlic
2 15-oz. cans garbanzo beans, drained
1/4 c lemon juice
1/3 - 1/2 c olive oil
1 teaspoon cumin
1 teaspoon cayenne pepper
salt and white pepper, to taste
1/4 c cilantro leaves

process all till smooth. serve w/ pita chips or on bagels. store in fridge.

chocolate ganache

this is a collaboration of recipes i found on allrecipe.com. i think it's awesome, but you can be the judge of that for yourself!

2/3 c heavy cream
1 c semi-sweet chocolate chips (i'm sure any kind will work, this is just what i used)

heat cream over meium-high heat till surface quivers - DO NOT BOIL! pour over chocolate chips and whisk, starting in the center and working your way out. cool to desired consistency - pourable or spreadable - and use to frost cake. cool completely in fridge before serving.

dutch pancakes

these are a variation of crepes that my family loves!

2 c milk
1 1/2 c flour
1-2 eggs
1 teaspoon salt
1/4 c sugar
touch oil

mix all together and cook on griddle. flip when edges start to look dry. serve w/ sugar, powdered sugar, butter, jam, fruit, or cream for breakfast or a light dessert.

watermelon raspberry ice pops

i found this recipe while i was pregnant w/ scott. it's a great snack or dessert option, and since it uses real fruit, it's better for you than store-bought popcicles (even ones that use fruit juice, since these use the pulp).

2 c watermelon, seeded and diced
1 c fresh raspberries
1/3 c splenda
1 tablespoon lemon juice
1 tablespoon corn syrup

blend and strain thoroughly. pour liquid into 8 popcicle molds and freeze at least 6 hours.

triple chocolate surprise

this is another one i've never made, but i keep meaning to - it sounds awesome! AND it's in the crock pot, which means less work, and that's always a good thing.

1 box chocolate cake mix
8 oz. sour cream
1 package chocolate pudding mix
1 c chocolate chips
3/4 c cooking oil
4 eggs
1 c water

spray crock pot w/ cooking spray. mix all ingredients and pour into crock pot. cover and cook on high 3-4 hours (or on low 6-8 hours). serve warm w/ ice cream and whipped cream.

sacrament brownies

i've never made these, but i've heard they're awesome. i'll let you know when i try them.

2/3 c cocoa
2/3 c shortening, melted
4 eggs
2 c sugar
1 teaspoon vanilla
1 1/2 c flour
1 teaspoon baking powder
1 teaspoon salt
1-1 1/2 c mini marshmallows
1 c chopped nuts (optional)

mix cocoa and shortening together. in a separate bowl, combine eggs, sugar, and vanilla, then add to cocoa mixture. add everything else except the marshmallows and mix well. fold in marshmallows. pour into greased 9x13 inch pan and bake at 350 for 25-35 minutes.

easy peach cobbler

many people call this a "dump cake" or "dumb bunny cake"

24 oz. canned peaches
1 box yellow cake mix
brown sugar
3/4 c water
1 stick butter, cut up

layer in 9x13 inch baking dish: peaches, brown sugar, cake mix, and chunks of butter. pour water over all. bake at 350 for 30-45 minutes (depending on how "done" you like it. i like mine a little soggy.). serve warm w/ vanilla ice cream.

* sub in canned pie filling or other fruits and different flavors of cake mix to find your favorite combo. canned strawberry pie filling w/ chocolate cake mix is really good, as is blueberry pie filing w/ white cake mix. experiment until you find the combo you like best.
* for freezer: freeze before baking. no need to thaw before baking. bake at 350 for 45-60 minutes.

lemon squares

lemon flavored bar cookies? YES PLEASE!

1 c flour
1/2 c butter
1/4 c powdered sugar
1 c sugar
2 eggs
2 teaspoons lemon peel (optional)
2 tablespoons lemon juice
1/2 teaspoon baking powder
1/4 teaspoon salt
powdered sugar for garnish

mix butter, flour, and powdered sugar. press into ungreased 8-inch square baking dish. bake at 350 for 20 minutes. while it's baking, beat sugar, eggs, lemon peel, lemon juice, baking powder, and salt until light and fluffy (about 3 minutes). pour over baked shell. bake at 350 for an additional 25 minutes (no indentation will remain when touched in the center). cool completely. sprinkle w/ powdered sugar and cut into 1-2 inch squares.

oatmeal cranberry white chocolate chip cookies

2/3 c butter, softened
2/3 c brown sugar
2 eggs
1 1/2 c oats
1 1/2 c flour
1 teaspoon baking soda
1/2 teaspoon salt
6 oz. craisins
2/3 c white chocolate chips

mix butter and brown sugar. add eggs. stir in oats, flour, soda, and salt. add craisins and chips last. bake on ungreased sheet at 375 for 10-12 minutes.

* these bake best on a pizza/baking stone.
* high altitude: bake 15 minutes.

oatmeal chocolate chip cookies

this is a recipe one of my college roommates used to make. i've discovered, just as she had, that the dough is just as addicting as the actual cookies are.

1 c shortening
1 c sugar
1 c brown sugar
2 eggs
1 teaspoon vanilla
1 1/2 c flour
1 teaspoon salt
1 teaspoon baking soda
3 c oatmeal
chocolate chips

mix shortening and sugars together. add eggs and vanilla. stir in flour, salt, and baking sida. add oatmeal and chocolate chips (as many as you like) last. drop rounded tablespoonfuls onto baking stone and bake at 350 for 8-10 minutes. DO NOT cook till they look done or they'll be too hard. let cool 1-2 minutes before removing from stone.

* these are high altitude directions. for regular altitude, bake at 325 for 15 minutes.
* these bake best on a pizza/baking stone, but if you don't have one, bake on an ungreased cookie sheet.

chunky cheesecake brownies

a friend of mine posted this recipe on facebook and when i made them, i couldn't get enough!

8 oz. cream cheese
3/4 c sugar, divided
3 eggs
2 c chocolate chips, divided (i used milk chocolate, but any kind will work)
1/4 c butter
2/3 c flour
1/2 teaspoon baking powder
1/4 t salt

combine cream cheese, 1/4 c sugar, and 1 egg and beat till smooth. stir in 1 c chocolate chips and set aside. melt remaining chocolate chips w/ butter (in microwave or double boiler). stir in remaining sugar and eggs. sift in flour, powder, and salt. pour half of chocolate mixture into greased 9-inch square pan. spread cream cheese mixture over chocolate layer. top w/ remaining chocolate mixture (doesn't have to cover all the cream cheese layer) and swirl w/ a knife. bake at 350 for 25-30 minutes or till top is crinkled and edges pull away from sides of pan. cool completely before cutting into 12-16 bars.

* when i made these, i added extra unmelted chocolate chips to the chocolate mixture as well. yum!

cake mix cookies

i got this recipe at one of my bridal showers and was so happy. for some reason, i've always had a hard time finding cake mix cookie recipes that are good. this one is AWESOME!

1 box cake mix
1/4 c flour
1/2 c oil
1/4 c water
1 egg
6 oz. chocolate chips (optional)

mix all ingredients together and drop rounded tablespoonfuls onto ungreased baking sheet. bake at 350 for 18-20 minutes.

blondies

this is an awesome recipe i got from an even more awesome friend. i hope you enjoy it as much as i did!

2 c light brown sugar (you can also use dark brown sugar for a more molasses-y taste - yum!)
2/3 c butter
2 eggs
2 teaspoons vanilla
2 c flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1 12 c chopped nuts (optional)

heat and stir brown sugar and butter over medium heat until smooth. cool slightly, then stir in eggs 1 at a time. add vanilla. mix in flour, powder, and soda. spread in greased 9x13 inch baking dish and sprinkle w/ nuts. bake at 350 for 25-30 minutes. cool on wire rack and cut into bars while warm.

* tip from my friend: double the vanilla and add a little salt to enhance the flavor of these already awesome blondies.

microwave cake

ever want some cake w/out having to BAKE it? here's your solution:

1/3 c cake mix
4 tablespoons milk

combine in mug and microwave for 2-3 minutes. top w/ a dallop of frosting, whipped cream, or a scoop of ice cream if desired.

better than sex cake

this is a recipe i got from one of my husband's college roommates, and it is awesome! the name is so true!

1 9x13 inch chocolate cake
1 large packet chocolate pudding, prepared
1 large tub whipped topping
4 heath or score candy bars, crushed
chocolate sauce

crumble half of the cake into a large bowl. layer w/ half each of pudding, whipped topping, and candy bars. repeat, then top w/ chocolate sauce and serve.

applesauce cake

i love this applesauce cake, it's so easy and yummy!

2 c flou
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
1 1/2 c unsweetened applesauce
3/4 c brown sugar
2 eggs
1 teaspoon vanilla
1/2 c raisins (optional)

sift together flour, baking powder, baking soda, cinnamon, nutmeg, and salt. set aside. beat eggs until light, then add brown sugar. stir in applesauce and vanilla. add flour mixture and beat till smooth. fold in raisins. pour into greased loaf pan and bake at 350 for 1 hour (toothpick inserted in middle will come out clean).

sweet potato bread

my mom used to make this when i was a kid and i LOVED it. i wold do my best to eat the whole loaf myself whenever she made it.

1/2 c butter, softened
1/2 c shortening
2 2/3 c sugar
4 eggs
2 c mashed sweet potatoes
3 1/2 c sifted flour
2 teaspoons salt
1 teaspoon cinnamon
1 1/2 teaspoons nutmeg
2 teaspoons baking soda
1 c chopped walnuts (optional)
2/3 c strong black coffee (the juice from canned sweet potatoes works well as a substitute)

cream butter, shortening, and sugar, add eggs one at a time, then blend in sweet potatoes. sift together dry ingredients and add nuts. stir into potato mixture, alternating w/ coffee. pour into 2 greased loaf pans and bake at 375 for 1 hour (or 25 minutes for muffins). cool 10 minutes before removing from pans.

cranberry banana bread

2 c flour
1 teaspoon baking soda
1 teaspoon salt
1 1/4 c sugar
1 egg
1/3 c orange juice
2 tablespoons white vinegar
1/4 c salad oil
2/3 c mashed bananas (2 medium bananas)
1 1/4 c cranberries or craisins
1 c walnuts, chopped (optional)

sift together dry ingredients. in a separate bowl, combine egg, oj, vinegar, and oil. add to flour mixture. stir in bananas, cranberries, and walnuts last. pour into wax paper-lined loaf pan and bake at 350 for 60-70 minutes (toothpick inserted near center will come out clean). let cool 10-15 minutes before removing from pan.

tropical smoothies

this is something i came up w/ in middle school. my whole family loved them, and i'm sure you will too! (note: measurements are approximate, as i've never actually measured any of this stuff when making this)

1/2 pint fresh strawberries, stemmed
1/2 c fresh blueberries
2 fresh kiwis, peeled and quartered
2 scoops lucerne orange blossom special ice cream (vanilla ice cream/orange sherbet mix is a good substitute)
1/4 c milk
5 tablespoons sugar
1/4 teaspoon vanilla

blend all till smooth. serve immediately w/ a scoop of ice cream as garnish. serves 2.

* tip: add 2 scoops vanilla protein powder for a filling breakfast shake!

pumpkin pie

i made this for thanksgiving and loved it! i'd never made a pumpkin pie before, so i was nervous about how it would turn out. there was no need!

1 pie pumpkin
1 1/3 c sweetened condensed milk
1 egg
1 1/4 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1/4 teaspoon cloves
1 c hot water
1 unbaked 9-inch pie shell

cut pumpkin in half and scoop out seeds. place pumpkin halves flesh-side down on foil and bake at 350 for 1 1/2 hours till tender. let cool, them scoop out flesh and mash (i used a food processor). beat in milk, spices, and water till smooth. pour into pie shell and bake at 375 for 55-65 minutes. the center will still move slightly when it's done. cool completely before serving.

mormon white bread

this has got to be the BEST homemade bread i've ever tasted. it's super easy to make too. i should know - i SUCK at making bread, but this turned out perfectly the very first time!

8 c flour
1/2 c sugar
2 tablespoons salt
4 tablespoons yeast
5 c water
1/2 c oil (i used olive oil, but any kind will do)
1/3 c vinegar
6 c flour

mix 8 c flour, sugar, salt, and yeast well. add very warm water, oil, and vinegar and stir very well. add 6 more cups of flour and mix well. knead on floured surface until smooth (8-10 minutes). gradually add flour for sticking. place in greased bowl and let rise till doubled (abour 1 hour). punch down, then shape into loaves. place in greased loaf pans and let rise till double (about 1 hour). bake at 350 for 30 minutes.

* i made a half recipe for this batch, hence only 2 loaves instead of 4.

chunky salsa

if you want a smoother consistency, you can run this through a blender or food processor, but like it super chunky, almost more like pico de gallo.

8 roma tomatoes
1/2 medium white onion
peppers of your choice (i used 3 medium and 4 hot hatch chilies)
8 cloves garlic
1/2 bunch cilantro
1 1/2 tablespoons ground cumin
1/2 teaspoon chili powder
2 teaspoons salt

dice tomatoes, onion, and peppers (throw the pepper seeds away). mince garlic and cilantro. mix all together in a large bowl, then add spices. toss to coat thoroughly. serve w/ tortilla chips or use to top tacos, enchiladas, or whatever else you like.

how NOT to make caramel

so i was experimenting in the kitchen today (as always) and found out the hard way how NOT to make caramel to drizzle over brownies. you need more than just sugar and butter. i'd thought maybe i would need corn syrup or a simple syrup and possible some cream, but i ignored the thought and paid for it. FORTUNATELY, the brownies and caramel still TASTE good, they just don't look too pretty. i didn't realize the caramel would instantly harden, so when i tried to cut the brownies into squares, the caramel cracked in all the wrong places, but not where my knife was. :( so yeah, when i try again, i'll make sure to have some kind of syrup and cream on hand as well. (i'll post a picture of my battle-worn brownies soon)

german pear pancake w/ pear syrup

this german pancake recipe was originally supposed to be made w/ apples, but pears are great w/ it too. i got this recipe from my aunt sam - i hope you love it as much as i do! the syrup is something i came up w/ on my own, and goes well w/ this, as well as french toast, pancakes, and much more.

german pear pancake

2 tablespoons butter, melted
3 medium pears, skinned, cored, and sliced
3/4 c brown sugar
1 c milk
1/4 teaspoon almond or vanilla extract
5 eggs
1/4 c sugar
1 teaspoon salt
1 1/2 teaspoons cinnamon
1 c flour
1 1/2 teaspoons baking powder

brush bottom and sides of heavy, ovenproof skillet w/ butter and heat over medium heat till butter foams. add apples and saute 30 seconds. add brown sugar and 1 teaspoon cinnamon, the increase heat to high and keep turning apples till evenly coated and sugar is thick and bubbly (about 3 minutes). in a separate bowl, beat eggs, sugar, and salt on high till tripled in volume (about 5 minutes), then add milk and extract. fold in dry ingredients just until moist, them pour over apples in pan. place skillet in bottom rack and bake at 450 for 15 minutes or till top is golden brown and springy in the middle. remove from oven and loosen sides. cool 15 minutes, then invert on platter. serve immediately w/ cinnamon-sugar or syrup. serves 8.

pear syrup

3 pears, pureed
3/4 c brown sugar
1 teaspoon cinnamon
1 teaspoon lemon juice
2 tablespoons butter
1 c water

combine all in saucepan over medium heat, stirring till bubbly. remove from heat and let cool 5-10 minutes. blend or process if any pieces of pear remain, then strain. discard pulp. store leftover syrup in fridge.

fried chicken

i've never made fried chicken before, but decided to give it a try. it turned out to be very simple and incredibly delicious!

boneless, skinless chicken pieces (i used thighs)
2 eggs
1/4 c milk
2/3 c italian seasoned bread crumbs
1/2 c flour
1 teaspoon cumin
1 teaspoon ginger
1/2 teaspoon paprika
oil for frying

heat oil in skillet in stove top. whisk milk and eggs together. in a separate dish, combine bread crumbs, flour, and spices. dredge chicken in egg mixture, then flour mixture. repeat as desired. place coated chicken in hot oil and fry 5-7 minutes on each side. let rest on paper towels for a few minutes to drain excess oil before serving.

cheesy salsa burgers

i LOVE burgers, but i like to play around w/ what goes into the meat. here's my latest creation:

2 lbs. ground beef
6 oz. shredded pepper jack cheese
1 c salsa verde
1-2 eggs

mix together by hand and form into 6 patties. grill to desired done-ness. serve w/ a bun and topped w/ your favorite condiments (we LOVE these w/ chipotle mayo on top). serves 6.

berry french toast bake

this is a recipe i found a while back and just never got around to making. today i finally did it, and i'm glad i did! :)

1/2 c flour
1 1/2 c milk
4 tablespoons sugar, divided
1 teaspoon vanilla
6 eggs
10 slices french bread, cut into 1-inch cubes
3 oz. cream cheese, cubed
1 c berries (if frozen, do NOT thaw!)
1/2 teaspoon cinnamon

beat flour, milk, 2 tablespoons sugar, vanilla, and eggs. add bread and toss to coat. pour into greased 9x13 inch baking dish. top w/ berries and cream cheese. combine cinnamon and remaining sugar and sprinkle over top. bake at 400 for 20-25 minutes. serves 8.

cafe rio style pork tacos

these pulled pork tacos these are seriously one of the BEST things i've ever tasted in my life. here's the recipe (well, it's actually 3 recipes):

pork barbacoa

3 lb. pork loin roast
1/2 c dark brown sugar
1/2 c worchestershire sauce
1/2 teaspoon dry oregano
1/2 teaspoon powdered ginger
1 teaspoon salt
1 teaspoon chili powder
1 teaspoon garlic powder
1 tablespoon minced onions
1 can el pato salsa de chili fresco (you can find it in the mexican/latin section of the grocery store; it's a little yellow can)

place all but salsa in crockpot and cook on high 5 1/2 hours. shred meat and stir in salsa just before serving. (this has very little liquid, so i HIGHLY recommend using a crock pot liner! and don't worry, i promise it's juicy and tender!)

cilantro rice

2 c uncooked rice
2 c minced cilantro
1 teaspoon salt
1 c salsa verde
2 tablespoons minced onions
2 c chicken broth (more or less, according to directions on the rice packaging)

cook on stovetop - DO NOT USE A RICE COOKER! place all ingredients in a saucepan and simmer for 20 minutes. turn off heat, cover pot, and let steam till tender.

creamy tomatillo dressing

1 packet ranch dressing mix
1 c mayo
1/2 c buttermilk
3-4 tomatillos
1 c fresh cilantro
1/2 teaspoon pepper
2 cloves garlic, minced

peel and wash tomatillos till soapy residue is gone. combine all ingredients in blender or food processor and blend/process till smooth. store excess in fridge.

layer tortilla chips, meat, rice, and your favorite taco toppings (cheese, lettuce, black beans, tomatoes, etc.), then top w/ creamy tomatillo dressing. yum!

stuffed shells

this got created b/c i didn't buy a couple things i needed for my usual stuffed shells recipe and didn't realize it till i was in the middle of making it. it turned out REALLY well though, so here you go! :)

1 lb. ground beef, browned and drained of grease (i actually boil it, it gets the grease out better)
16 oz. tub cottage cheese
1 package frozen chopped spinach, thawed and drained (squeeze out excess water)
1 packet ranch dip/dressing mix
1 egg white
1 1/2 c shredded mozzarella, divided
2 cloves garlic, finely minced
1 can cream of mushroom soup
20 jumbo pasta shells, cooked and drained

spread mushroom soup in the bottom of a 9x13 inch baking dish. in a bowl, combine meat, cottage cheese, spinach, ranch, egg white, 1/2 c mozzarella, and garlic. spoon into cooked pasta shells, and arrange shells in baking dish. top shells w/ remaining mozzarella and cover w/ foil. bake at 400 for 30-40 minutes. serves 5.

* this can easily be made vegetarian by omitting the ground beef
* shredded chicken, ground turkey, sausage, or whatever other meat you have on hand works well too

cherry cobbler

, v4 c pitted cherries
1/2 c white sugar
1 teaspoon lemon juice
2 c slow-cooking oats
1/2 c brown sugar
1/4 c flour
1/4 teaspoon salt
1/2 c butter

combine cherries, sugar, and lemon juice and spread in 9x13 inch baking dish. in a separate bowl, combine oats, brown sugar, flour, and salt. sprinkle over cherries. dot w/ butter and bake at 350 for 45 minutes. serves 12.

pot roast

here's my super yummy, fool proof pot roast recipe that you can enjoy any day of the week - no matter how busy your day might be!

3 lb. beef roast
2 envelopes onion soup mix
2-3 lbs. of your favorite veggies, fresh or frozen, cut into chunks (we like carrots and broccoli)
1 lb. russet potatoes, peeled and cut into chunks
6 c water
4 beef bouillon cubes

place veggies and potatoes in bottom of crock pot. place raw roast on top. pour water over all, then add bouillon cubes. sprinkle w/ soup mix. cook on high 4-6 hours. roast will fall apart when done.

* tip: use a crock pot liner for easy, no mess clean up!

variation: pour 2 family sized cans of cream of mushroom soup over the meat and veggies, as well as 1 soup can full of water. season to taste.

*for freezer: freeze AFTER cooking. this will keep well in the freezer for a while, so if you make a large roast, divide it into meal-sized portions and place in freezer bags.

fried pork chops

thanks to kayla for this recipe!

3-4 thick cut pork chops
1 cup half and half or buttermilk or whole milk
1 egg
1/4 cup thai peanut sauce
1 cup flour
1 tablespoon salt
1 tablespoon sugar
1/2 tablespoon paprika
1/2 tablespoon pepper
1/2 tablespoon dill
1 clove garlic, finely minced

put a frying pan on the stove with about an inch of oil (i use canola), and turn the stove to high to heat oil. while heating, mix egg, peanut sauce, and milk in a bowl. in separater bowl, combine flour, salt, sugar, paprika, pepper, dill, and garlic. pat pork chops dry, then dredge in flour mixture. dunk them in egg mixture, then dredge in flour mixture again (you can repeat this as many times as you want, but the flour should always be the first coating; the more you repeat it, the thicker the breading). when the oil is nice and hot, put breaded pork chops in, and turn heat to medium. cook about 5-7 minutes per side, or till golden brown and pork is cooked through. let stand about 5 minutes before serving.

artichoke heart and walnut pasta

thanks to julie for this recipe!

6 tablespoons olive oil

1 tablespoon black olive paste (tampanade)

2 tablespoons lemon juice

2 6oz. jars marinated artichoke hearts, drained and diced

4 oz. shelled walnuts, crushed/diced (I smash them in a ziploc bag)

1 lb. linguine

fresh parmesan cheese to taste

cook the pasta. while it's cooking combine the rest of the ingredients in a large bowl. when the pasta is done toss it in the bowl with the rest of the ingredients, and either serve it hot (my favorite) or cool it in the fridge and serve as a cold dish. grate fresh parmesan on each individual plate before serving.

mediterranean quinoa salad

thanks to julie for this recipe!

4 cups vegetable broth

1 1/2 cups uncooked quinoa (i prefer red quinoa)

1/4 cup apple cider vinegar

2 cloves minced garlic

juice from 1 lemon

3 tablespoons olive oil

1/2 cup kalamata olives, sliced

1 red onion, diced

1 cup cherry tomatoes, sliced in half

1 cup marinated artichoke hearts, drained and diced

1/2 cup crumbled feta cheese

in a medium saucepan, cook the quinoa in the vegetable broth until tender, about 15 minutes. let cool. in a small bowl, whisk together olive oil, lemon juice, vinegar, and garlic. toss quinoa w/ remaining ingredients (except feta). drizzle w/ olive oil mixture and sprinkle w/ feta.

shepard's pie

almost everyone i know has tried some variation of this, but this is my favorite way to make it, so here you go:

1 lb. lean ground beef
1 eggs
1/2 c italian seasoned bread crumbs
1/2 jar/can spaghetti sauce
1/2 c parmesan cheese
1 can yellow sweet corn
6 servings of your favorite kind of mashed potatoes
1 c sour cream
1 c shredded cheddar

mix meat, eggs, bread crumbs, spaghetti sauce, parmesan, and corn together by hand. press into loaf pan. bake at 350 for 1 hour. press out grease and drain.

while meat is cooking, make your mashed potatoes. stir in sour cream and shredded cheese while still hot. spread over meatloaf. serves 6.

* for freezer: line pan w/ waxed paper before pressing meat into pan. freeze before baking. once frozen, you can remove the meat from the pan and store in a freezer bag. when ready to make, return to loaf pan and thaw 2 days in fridge. bake as directed above and make mashed potatoes while it's baking. (you can probably make the mashed potatoes ahead of time, but i've never tried it since i generally use instant potatoes and not the real thing)

peach berry pie

so i wanted pie today, but didn't have enough of anything to make it all one kind of filling, so i made this up instead, and it turned out wonderfully! here's to an awesome summer treat! (note: i'm guessing on these measurements; i didn't think it measure when i was throwing it together)

4 fresh yellow peaches, skinned, pitted, and cut into chunks (i actually used canned peaches, but i rinsed the syrup off first)
1 1/2 c fresh strawberries, hulled, and cut into chunks
2/3 c fresh blueberries
3/4 c sugar
2 tablespoons lemon juice
1 1/2 teaspoons vanilla
2 plain pie crusts (my recipe is at the bottom if you need a good one)

mix fruits, sugar, lemon juice, and vanilla together and spoon into pastry-lined 9-inch pie plate. cover w/ 2nd pastry and seal and flute edges; cover edges w/ foil to prevent burning. cut vents into top and bake at 350*f for 30-45 minutes. remove foil for last 10 minutes of baking. serve warm w/ vanilla ice cream.

plain pastry for 1-crust pie (double this for 2-crust pies)

1 c flour
2/3 c shortening
1/2 teaspoon salt
3-4 tablespoons cold water

combine all w/ pastry blender or fork. roll to 1/8 inch thick on floured surface.

here's the finished product in all it's flaky, fruity goodness:

welcome!

welcome to IT'S THE YUM, my super awesome recipe blog. basically, i'm just gonna post yummy recipes that i try, mostly b/c i believe good recipes should be shared and everyone should have free access to them. if you ever want me to post a recipe, email it to me at itstheyum@yahoo.com, and i'll see what i can do! :)