sparkly sugared cranberries

This photo doesn't do these sparkly sugared cranberries justice.  That's because I didn't want to make a scene photographing these at my friend Julie's party.  She hosted an amazing party in her amazingly decorated home.  Every square inch of her home screamed Christmas and in a beautiful way.  Our friend Nicole brought these and they are so pretty.  The perfect addition to any holiday party.  And delicious too!
P.S.  Don't feel bad if you weren't invited to the party.  There were two qualifications: Your spouse had to work with our husbands and have a church connection.

sparkly sugared cranberries (Nicole W. got the recipe from Our Best Bites)
12-ounce bag of fresh cranberries
1 cup granulated sugar
1 cup water
additional sugar for rolling
note: You can use regular granulated sugar for this recipe but Best Bites suggests first rolling in a slightly course sugar then rolling in regular granulated sugar that has been pulsed several times in a food processor to create a slightly finer sugar.

Wash cranberries and discard any damaged ones.  Place in a bowl.  Combine sugar and water in a pot and heat until simmering.  Stir until sugar is dissolved and let cool for a few minutes until warm (not hot).  Pour over cranberries and let sit in fridge, covered, overnight.
Use a slotted spoon to remove berries from syrup.  Set berries on a cooling rack that is placed over foil to collect drips.  Spread berries out so they are not touching each other.  Let dry for 1 hour.  Roll berries a handful at a time in sugar.  Place sugared berries on a baking sheet and let dry for an hour or two.  Store in a container at room temperature.  Try not to stack them too deep if possible.

tomato basil swiss quiche

I made an enormous quantity of this quiche for tomorrow's ward Christmas brunch.  I made this recipe EIGHT times!  And there are others making just as much as I did.  My friend Lindsey made it easy- she delivered all the ingredients along with the recipe.  I can tell you one thing- this recipe is going to be to-die-for.  I just know it.  One of my favorite salad recipes came from Lindsey- Rockey Mountain Salad.  Look it up on this blog.  You'll love it.

tomato basil swiss quiche (my friend Lindsey M.)
4 eggs
1 cup sour cream
1 cup cottage cheese
1/8 teaspoon pepper
1 teaspoon salt
2 tablespoons flour
2 tablespoons cornmeal
4 teaspoons dried basil

Mix above ingredients well then stir in carefully:
1/2 cup green onion, chopped
2 cups Swiss cheese, shredded
1 cup chopped tomato

Pour into greased glass pie dish or 9x9 pan.  Bake at 350 for 30 minutes or until set.  Sprinkle with Swiss cheese and serve hot.

What I have to say- If you want to make it eight times, simply 4x the recipe twice and bake in really large pans- they looked like double 9x13 although I didn't measure them. You can mix everything up the day before and bake the next morning.  If baking a larger quantity, bake 45-50 minutes.

eggnog fudge

I've made all kinds of fudge- chocolate, rocky road, peanut butter, pumpkin but I hadn't heard of eggnog fudge until my friend Rachel mentioned she had made it.  I knew I was in for a real treat with this one.  I can't wait until my husband tries it- he loves eggnog.  Terrific recipe.

eggnog fudge (Brown Eyed Baker)
2 cups  granulated sugar
1/2 cup butter
3/4 cup eggnog
pinch of salt
12 ounces white chocolate chips (I used Guittard)
1/4 teaspoon nutmeg plus more for dusting the top of the fudge
7 ounce jar of marshmallow creme
1 teaspoon rum extract

Line an 8-inch square pan with foil and let it hang over the side.  Spray lightly with cooking spray; set aside.
In a heavy 3-quart saucepan, combine the sugar, butter, eggnog and salt over medium heat.  Bring to a rolling boil, stirring constantly.  Continue boiling 8 to 10 minutes, until a candy thermometer reaches 234 degrees F, stirring constantly to prevent scorching.  Remove from heat.
Using a wooden spoon, work quickly to stir in white chocolate chips and nutmeg until chocolate is melted and smooth.  Stir in marshmallow creme and rum extract.  Beat until well blended and then pour into prepared pan.  Sprinkle a little ground nutmeg on top.  Let stand at room temperature until cooled, then refrigerate overnight until firm.
When completely cool, cut into squares.  Store in a covered container in the refrigerator or better yet share with all your friends!

lighter chicken cajun pasta with bacon

My family went CRAZY over this meal.  Hall of Fame!  This is the kind of meal I love but I am not a teenager anymore so I can't get away with it very often.  I made guilt-free so I don't feel guilty.  Quite the contrary- I feel fantastic!!

lighter chicken cajun pasta with bacon (pass the peas, please)
3 boneless, skinless chicken breasts freshly grilled then sliced (seasoned with Pappy's)
1 bottle light alfredo sauce (I use Classico)
1 teaspoon cajun seasoning
1 tablespoon real bacon bits
1/2 cup grated Parmesan cheese
1/2 teaspoon basil
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
hot, cooked pasta (I cook whole wheat for myself and tri-colored for the rest of the fam)

Pour sauce into a pan (I used a wok- I use mine for almost everything!), add everything listed except pasta.  Warm until nice and bubbly.  You might want to thin it down with a little milk.  Serve over hot, cooked pasta.  Serve with a salad or seamed veggies.
YOU'LL LOVE IT!

apple & gumdrop turkey

My kids had a play date yesterday afternoon so we made these fun apple turkeys.  I considered using all fruit but what's the fun in that?!

apple & gumdrop turkeys
to make one:
1 apple
6 toothpicks
15 gumdrops
1 sugar gummy orange slice

Just look at the picture and take a stab at it. ;) 

 

triple layer chocolate mint brownies

My double layer mint brownies have gotten a lot of attention (with good reason).  Well today I did something I've never done before.  I think I took them up a notch by turning them into TRIPLE layer chocolate mint brownies!   It was even suggested that they might be even better than the double layer mint brownies.  

triple layer chocolate mint brownies (pass the peas please)
1 box family size brownies, baked according to directions on package
1/2 can chocolate frosting
1/2 teaspoon peppermint extract
1/4 cup butter
1 cup semi-sweet chocolate chips

Bake brownies according to directions on package.  Let cool.
Mix the chocolate frosting with the peppermint extract and spread over brownies.
In a small saucepan, heat butter on low heat, stirring constantly.  When melted stir in chocolate chips and stir until smooth.  Pour over brownies and spread evenly over the top.  Let chocolate set then cut into small pieces- they are rich!

super duper giant cupcake

If you haven't made a giant cupcake, you should- it's fun!  The last time I borrowed this Wilton cupcake pan (go here to buy one) I borrowed it from my friend Julie when we both lived in Pennsylvania for my daughter's first birthday.  Six years later I borrowed the same pan from the same friend for the same daughter only now we both live in the same town in Oregon.  Crazy.  This is what the cupcake looks undecorated.  You can use your imagination to envision what it looked like when my daughter was done with it- iced in chocolate with candy star sprinkles.

giant cupcake (cupcake pan by Wilton)
All you need is some non-stick cooking spray to spray down the pan.  Mix up two boxes of cake mix according to the package directions and pour the cake batter into the pan.  Bake, let cool and ice.  Piece of cake.

butterscotch sticky buns

Instant family favorite!  My family LOVED these little goodies.  We hold our FHEs on Sunday evenings- I prepared the lesson and my son prepared the treat- butterscotch sticky buns.  They're super easy to make and they were devoured in no time.   This would be the perfect thing to pop in the oven on Thanksgiving or Christmas morning.

butterscotch sticky buns (my friend Linsy at Recipe Picnic) 
15 frozen Rhodes rolls, cut in half (you may need to let them thaw a half hour before cutting)
1 small box cook and serve butterscotch pudding
1/2 cup butter, melted
1 cup brown sugar
1/4 cup milk
cinnamon to sprinkle 
1/2 cup chopped nuts, optional (we opted not)

Spray bundt pan with cooking spray; cover bottom with nuts.  Place rolls around the pan.  Sprinkle with butterscotch pudding powder.  Combine butter, milk and brown sugar and pour over rolls and butterscotch.  Sprinkle with cinnamon to taste. Let rise overnight (or see below).  Bake at 350 for 30 minutes.

Another baking option:  If you don't have all night to wait (I didn't read the entire recipe beforehand-oops!) then give the frozen rolls about a half hour to soften then cut them in half and place them into the bundt pan.  Follow all directions except do not bake yet.  Let the rolls sit for 2 hours while the rolls thaw and rise before baking.

chipotle pork with tomato onion relish

This dish was outstanding!  The flavors were "just right" and there certainly wasn't a lack of flavor- it was bursting!  We'll enjoy this dish again for sure. 
Note:  This dish is a good one to serve company.

chipotle pork with tomato onion relish (adapted from Your Home Based Mom) 
2 chipotle chiles in adobo sauce plus 1 tablespoon sauce
4 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon dried thyme leaves
4 teaspoons kosher salt
1/2 teaspoon ground cinnamon
1 onion, halved and sliced
1 (14.5 ounce) can fire roasted tomatoes
1 cup chopped cilantro
1/3 cup olive oil (I omitted to make it healthier.  Next time I might use 2 tablespoons.)
4 bone-in pork loin center cut pork chops (I used boneless and suggest it!)

Combine chiles, sauce, garlic, cumin, thyme, cinnamon and 4 teaspoons salt in a food processor and pulse to make a paste.  Place mixture in a bowl and add onions, tomatoes, cilantro and 1/3 cup olive oil.  Add pork chops and marinade into a zippered plastic bag and let refrigerate for at least 4 hours.  When ready to cook, remove pork chops and put the "relish" into a saucepan with 1/4 cup water.  Cook over medium high heat until onions are soft, about 10 minutes or so.  Grill pork chops about 8-10 minutes per side.  Top with tomato onion relish and serve.

pirate party

We enjoy parties and it was time for a pirate party- AArrgg!  The cake was almost too simple to make and since this party was for kids I used a box cake mix and two tubs of blue raspberry icing (I'd say yuck! but the kids loved it so it was a good move).  My son crushed up some graham crackers for an island and loved placing the sharks in the water ever so meticulously.  It was a busy day so last minute I had the idea to make the apple sailboats with salami sails.  We threw in a tattoo parlor, pin-the-eyepatch-on-the pirate a treasure hunt and some pirate t-shirts and called it a day!

baked salmon patties

These were great- crispy on the outside and creamy in the middle.  I'll make these again for sure.

baked salmon patties (Fill Up To Slim Down by Edward B. Diethrich, M.D., and Jyl Steinback)
2 (6 ounce) cans salmon, drained
1 cup corn flake crumbs, divided (I used low fat Triscuits, broken up)
1 tablespoon nonfat sour cream
2 tablespoons lemon juice
2 egg whites
1/2 teaspoon onion powder
1/2 teaspoon mustard
3/4 teaspoons garlic powder

Preheat the oven to 350.  Line a baking sheet with foil and spray with cooking spray.  Combine the salmon, 1/4 cup corn flake crumbs, sour cream, lemon juice, egg whites, onion powder and mustard in a medium bowl; mix until the ingredients are blended.  Shape into 4 patties.  Combine the remaining 3/4 cup of crumbs and garlic powder in a zip-lock bag; shake until mixed.  Place the crumbs on a plate.  Place one salmon patty on top of the crumbs and flip over to coat both sides.  Place breaded patties on the baking sheet.  Bake for 20 to 25 minutes until lightly browned and crisp.

226 calories, 5g fat, 18g carbs, 24g protein
exchanges: 3 lean meat, 1 starch

ninjabread cookie cutters

Have you seen these?  We got them for my husband for Christmas but it's taken us a while to get around to baking with them- Ninjabread cookie cutters!  You can find them HERE.  Instead of baking with gingerbread I went with our favorite sugar cookie recipe which you can find here.  We're going to surprise my husband with a little Ninja party.

ninjabread cookies (amazon.com)
Mix up your favorite sugar cookie recipe and use these cutters to create ninjas!  Then frost and ice with details.

coconut watermelon refresher

I had plenty of watermelon in the fridge and a can of coconut milk and a great memory.  I remembered a great drink I tried while living in Hawaii many moons ago.  This is a simplified version but you can add coconut and pineapple if you wish.  I thought this was just perfect.

coconut watermelon refresher (a quick search and I found Global Table Adventure although I didn't really follow the recipe)
watermelon
light coconut milk
ice cubes

Fill a blender with cubed watermelon.  Pour in half a can of light coconut milk.  Blend until you get the consistency you want.  Pour ice cubes into a goblet followed by your coconut watermelon refresher and add a straw!  Swirl the drink around with the straw to get it nice and cold.  Enjoy!

ice cream cone cupcakes

Today is my ward's first primary picnic of the summer and I put myself in charge of treats.  I showed the primary children all the ingredients for these treats on Sunday hoping to peak their curiosity so they'd come find out exactly what you can do with cake mix, ice cream cones, powdered sugar and sprinkles.  We have a terrific primary and I can't wait for the picnic!

ice cream cone cupcakes (the frugal girls)
1 box white cake mix, batter prepared as directed on the box
1 box ice cream cones (package of 24)

Prepare cake mix batter according to package directions.  Place ice cream cones in a 9x13 pan (you may need more than one).  Fill cones 2/3 of the way full.  Bake at 350 for 15 minutes or until they are cooked through.  Let cool.  If cake rises and bakes over the top of the cone, use a knife to level the cake so it is level with the cone.  Use a 1M Wilton tip to pipe the icing onto each cupcake cone.  Top with sprinkles!

icing
1 big bag powdered sugar
1 cup Crisco
1 teaspoon vanilla extract
1 teaspoon lemon extract
water
red, white and blue sprinkles

In a large bowl, beat powdered sugar, Crisco, extracts and enough water to get the consistency of icing you desire.  (I probably used 1/2 cup of water or more but definitely start out with 1/4 cup and gradually add more.)


 

soft lemon sorbet

This sorbet is delicious, no doubt about it.  My oldest made it last night for the sister missionaries.  It had the perfect tartness but was also very sweet.  Just right for the start of summer and went well with the summer salads we served.  I wish I had pulled out some Nilla wafers to serve alongside this sorbet.  Would've been a nice touch.


soft lemon sorbet (Cuisinart)
2 cups sugar
2 cups water
1 1/2 cups freshly squeezed lemon juice
1 tablespoon finely chopped lemon zest

Combine the sugar and water in a medium saucepan and bring to a boil over medium-high heat.  Reduce heat to low and simmer without stirring until the sugar dissolves, about 3 to 5 minutes.  Cool completely.  This is called a simple syrup and may be made ahead in large quantities to have on hand for making fresh lemon sorbet.  Keep refrigerated until ready to use.
When cool, add the lemon juice and zest; stir to combine.  Turn the Cuisinart Automatic Frozen Yogurt Ice Cream & Sorbet Maker on, pour the lemon mixture into freezer bowl through ingredient spout and mix until thickened, about 25 to 30 minutes.

Note:  Melts quickly; serve and eat right away.

rigatoni with grilled peppers and onions

This salad was SOOOO GOOD!

rigatoni with grilled peppers and onions (Cassie Craves got it from Real Simple) 
2 medium red onions, sliced into rings (I simply halved mine)
2 large sweet bell peppers, cut into quarters
olive oil
kosher salt and pepper
12 ounces (4 to 5 cups) rigatoni
1 bunch spinach, stems trimmed, or one 5-ounce package
1 cup grated Parmesan
3/4 cup basil leaves, thinly sliced 

Bring a large pot of water to a boil.  Heat a grill or grill pan to medium-high.  In a large bowl, toss the onions, bell peppers, oil, 1/2 teaspoon salt and 1/2 teaspoon pepper.  Grill, turning occasionally, until tender, 8 to 10 minutes.  Transfer to a cutting board and cut into bite-sized pieces.
Cook the pasta according to the package directions.  Reserve 1 cup of the cooking water, drain the pasta and return the pasta to the pot.  Add the grilled vegetables, spinach, the reserved pasta water and 3/4 cup of the Parmesan to the pasta and toss to combine.  Top with the basil and the remaining Parmesan before serving

firecracker cake

My oldest and I made this cake together and we can't wait to slice into it tonight.  Can you see the bottom layer is blue followed by white then red?  It's going to be pretty and festive!  We have some yummy food planned for dinner tonight and this cake will top it all off.  Happy Memorial Day!  A special thank you to everyone who has ever fought in any way to protect my country's freedom and for everyone who will continue to do so.  God Bless America!

firecracker cake (Spiced)
1 box Betty Crocker SuperMoise white cake mix
water, vegetable oil and egg whites called for on cake mix box
red food coloring
blue food coloring
1 container white icing (or make your own but be sure to add a little lemon extract!)
red, white and blue sprinkles

Heat oven to 325 degrees.  Generously grease a 12-cup fluted tube cake pan.  Make cake batter as directed on box.  Pour 1 cup of the batter into a small bowl; stir in red food color until well mixed.  Pour another cup of the batter into a separate bowl; stir in blue food coloring until well mixed.
Pour red cake batter into bottom of pan.  Carefully pour remaining white batter over red batter in pan.  Carefully pour blue batter over white batter.
Bake as directed on box or until toothpick inserted near center comes out clean.  Cool cake 5 minutes.  Turn pan upside down onto a cake plate.  Cool cake completely, about 30 minutes.
When cake is cool, divide frosting evenly into 3 bowls.  Add food coloring into bowls so you have red, white and blue icing.  Snip one corner on 3 different zip-lock baggies.  Pour each color icing into a baggie.  Drizzle the food coloring onto the cake.  We used each color then went over the cake with each color again.  Sprinkle with sprinkles.

food on a stick

My second oldest daughter came home from school yesterday super excited about a couple of books she got at her school library- a cookbook for "cooking school" and an art book for "art class"- classes that she teaches her younger sister and younger brother.  By the time I got into the kitchen she had everyone in aprons, the food was spread out and every child had an assignment.  The only thing she wanted me to do was to get a cutting board down for her- nothing else.  These little goodies are delightful and it was crazy to me that we had every ingredient on hand. The only thing I wasn't impressed about was the name given to this delectable little appetizer.  Food on a stick?

food on a stick (cookbook:  Better Homes and Gardens Snack Attack!)
utensils:
cutting board
sharp knife
measuring cups
twelve bamboo skewers
serving plaste
plastic wrap

6 ounces sliced salami
6 ounces mozzarella or provolone cheese (we used pepper jack- we love it!)
1/2 cups cantaloupe and/or honeydew melon
1 cup purchased large pitted herbed green olives
3/4 cup cherry tomatoes

On the cutting board use the knife to slice salami and cube the cheese.  Use the mellon baller to ball the cantaloupe or a sharp knife to cut it into chunks.
On six of the bamboo skewers alternately thread salami, cheese, and melon balls.  On the other six skewers thread salami, cheese, olives and cherry tomatoes.  Place on a serving plate.  Cover with plastic wrap and chill up to 2 hours before serving.

spinach chicken salad with garlic balsamic vinaigrette

Was this salad tasty or what?!  The caramelized onions in this salad combined with the avocado and soy nuts was outstanding.  I'll be making this again...and soon!

spinach chicken salad with garlic balsamic vinaigrette (slightly adapted from Dinners, Dishes & Desserts)
6 cups torn spinach
1/3 cup shredded carrots
1 avocado, diced
1 onion, carmelized (I thinly sliced the onion and sauteed it in a teaspoon of butter until the onions browned.  I added a little bit of water when it needed some liquid and kept cooking them and adding water until they were perfect.)
2 tablespoons soy nuts
2 small chicken breasts sprinkled with Pappy's and grilled then sliced


garlic balsamic vinaigrette
2 tablespoons balsamic vinegar
1/2 teaspoon oregano
1 teaspoon Dijon mustard
2 1/2 tablespoons olive oil
1/2 teaspoon minced garlic
salt and pepper to taste

On two plates, layer spinach, carrots, caramelized onions, grilled chicken, avocado and pine nuts.  Thoroughly combine vinaigrette ingredients and pour onto salad.

• 6 cups spinach
• ⅓ cup shredded carrots
• 1 avocado, diced
• ½ cup caramelized onions
• 2 Tbls roasted pepitas
• 1 small chicken breast
• 1 tsp STAR Grilling (Garlic) Cuisine Cooking Oil
• Salt and Pepper

Garlic Balsamic Vinaigrette

• 2 Tbls STAR Balsamic Vinegar
• ¼ tsp ground oregano
• 1 tsp Dijon mustard
• 3½ Tbls STAR Grilling (Garlic) Cuisine Cooking Oil
• Salt and Pepper to taste

Read more at http://dinnersdishesanddesserts.com/spinach-chicken-salad-w-garlic-balsamic-vinaigrette/#GTRKfSRM7VtaEk4j.99

• 6 cups spinach
• ⅓ cup shredded carrots
• 1 avocado, diced
• ½ cup caramelized onions
• 2 Tbls roasted pepitas
• 1 small chicken breast
• 1 tsp STAR Grilling (Garlic) Cuisine Cooking Oil
• Salt and Pepper

Garlic Balsamic Vinaigrette

• 2 Tbls STAR Balsamic Vinegar
• ¼ tsp ground oregano
• 1 tsp Dijon mustard
• 3½ Tbls STAR Grilling (Garlic) Cuisine Cooking Oil
• Salt and Pepper to taste

Instructions

1. In a bowl combine all of the ingredients for the vinaigrette. Whisk thoroughly. Set aside.
2. In a small saucepan heat oil over medium high heat. Season chicken with salt and pepper. Saute chicken for 6 minutes a side, or until cooked through. Remove from pan, and slice into strips.
3. Divide spinach onto 2 plates or bowls. Top with carrots, avocado, onions, sliced chicken and pepitas.
4. Drizzle the vinaigrette over the salad to serve.

Read more at http://dinnersdishesanddesserts.com/spinach-chicken-salad-w-garlic-balsamic-vinaigrette/#GTRKfSRM7VtaEk4j.99

slow cooker chicken tikka masala

Chicken Tikka Masala is my very favorite recipe.  When I saw a slow cooker recipe I proceeded with crossed fingers that it would be good enough to make again...and again.  It is!  It's not my favorite recipe which is also on this blog but my that recipe takes some doing.  This recipe is PERFECT for a weeknight when I want something delicious and I want something without much effort.

slow cooker chicken tikka masala (adapted slightly from Dinners, Dishes & Desserts)
4 large boneless, skinless chicken breasts (I used frozen...see below)
1 small onion, finely chopped
4 cloves garlic, minced
2 tablespoons fresh ginger, grated
1 (29 ounce) can tomato puree
1 1/2 cups plain Greek yogurt
2 tablespoons olive oil
2 tablespoons Garam Masala (I omitted because my favorite recipe doesn't call for it)
1 tablespoon cumin
1/2 tablespoon paprika
2 teapsoons salt
3/4 teaspoons cinnamon
3/4 teaspoons black pepper
1 teaspoon cayenne (if you like spicy!!)
2 bay leaves
1/2 cup half and half
2 tablespoons cornstarch
rice for serving
cilantro for garnishing

In your slow cooker, combine the onion, garlic, ginger, tomato puree, Greek yogurt, olive oil, garam masala, cumin, paprika, salt, cinnamon, black pepper and cayenne.  Add cubed chicken breasts and stir to combine (if using frozen chicken see below).  Add bay leaves and cook on LOW for 6 hours or HIGH for 3 hours.  Twenty minutes before serving, combine half and half and cornstarch.  Add to slow cooker.  Cover and continue to cook for 20 minutes.
Serve over rice and sprinkle with cilantro.

What I have to say:  I forgot to thaw my chicken breasts so before I began this recipe I put 4 large, frozen chicken breasts in my slow cooker and cooked them on HIGH for 1 hour.  I took them out and cubed them and put them back in (they were partly frozen).  I combined all the ingredients like onion, garlic, ginger, tomato puree, etc. in a bowl then poured it into my slow cooker and stirred it up and continued on as though I had used thawed chicken breasts. 

n the insert of your slow cooker mix together onion, garlic, ginger, tomato puree, yogurt, olive oil, Garam Masala, cumin, paprika, salt, cinnamon, pepper, and cayenne. Once well combined and smooth, add chicken pieces, and toss to coat.

Add bay leaves.

Cover and cook for 6 hours on low (3 hours on high)

Whisk together half and half with the cornstarch. During the last 20 minutes of cooking, stir in the half and half. Cover and continue to cook for 20 minutes.

Serve over rice. Garnish with cilantro if desir

Read more at http://dinnersdishesanddesserts.com/slow-cooker-tikka-masala/#Z7lLyJmjWiDuCVE7.99

1. In the insert of your slow cooker mix together onion, garlic, ginger, tomato puree, yogurt, olive oil, Garam Masala, cumin, paprika, salt, cinnamon, pepper, and cayenne. Once well combined and smooth, add chicken pieces, and toss to coat.
2. Add bay leaves.
3. Cover and cook for 6 hours on low (3 hours on high)
4. Whisk together half and half with the cornstarch. During the last 20 minutes of cooking, stir in the half and half. Cover and continue to cook for 20 minutes.
5. Serve over rice. Garnish with cilantro if desired.

Notes

Read more at http://dinnersdishesanddesserts.com/slow-cooker-tikka-masala/#Z7lLyJmjWiDuCVE7.99

1. In the insert of your slow cooker mix together onion, garlic, ginger, tomato puree, yogurt, olive oil, Garam Masala, cumin, paprika, salt, cinnamon, pepper, and cayenne. Once well combined and smooth, add chicken pieces, and toss to coat.
2. Add bay leaves.
3. Cover and cook for 6 hours on low (3 hours on high)
4. Whisk together half and half with the cornstarch. During the last 20 minutes of cooking, stir in the half and half. Cover and continue to cook for 20 minutes.
5. Serve over rice. Garnish with cilantro if desired.

Notes

Read more at http://dinnersdishesanddesserts.com/slow-cooker-tikka-masala/#Z7lLyJmjWiDuCVE7.99

asian chicken salad with wasabi dressing

Hall of Fame!  I wasn't exactly trying to recreate the salad I enjoyed at The Painted Pony (although I haven't stopped thinking about it) but by golly this salad is outstanding.  It reminds me of eating sushi which I love to do but making sushi is such a production- and never tastes restaurant quality!  I'd rather make this salad- it's a snap to throw together and just as satisfying for me.  Next time I'll add some sliced avocado and some red leaf lettuce (like the salad we had at The Painted Pony) but for today I'm completely and totally satisfied.

asian chicken salad with wasabi dressing (adapted from Joy of Kosher with Jamie Geller)
bagged shredded iceberg lettuce
bagged baby spinach
bagged coleslaw mix
scallions, chopped
cilantro
sliced cucumber
sliced celery
grilled chicken, grilled then refrigerated (yesterday I grilled chicken breasts sprinkled with Pappy's seasoning)

wasabi dressing
1/4 cup Kikkoman's wasabi sauce
2 tablespoons soy sauce
2 tablespoons rice vinegar
2 teaspoons sesame oil
1 clove garlic, minced
1/2 teaspoon ground ginger 

I enjoyed this salad served salad bar style!  Place salad ingredients in separate bowls.  Layer the salad: spinach, shredded lettuce, coleslaw mix, etc. ending with the chicken followed by the cilantro. 
For the dressing, whisk all the ingredients together.  I enjoyed a generous amount of dressing on my salad.  I would say the dressing serves 4.

chewy carrot cake cookies

I'm excited about these cookies!  They're just so sweet looking topped with carrot cake candy corn.  I love how crinkly these cookies turned out but I had to frost them with rich cream cheese icing because who can resist that?  Mmmm.....
Husband says: "These are good!  This is like a gourmet cookie."

chewy carrot cake cookies (The Girl Who Ate Everything)
1 cup flour
1 3/4 cup carrot cake mix
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
3/4 cup butter, softened
1 cup brown sugar
1 egg
1 teaspoon vanilla
1/2 cup chopped pecans (optional...I omitted)

cream cheese frosting
1/2 cup butter
1 (8 ounce) package cream cheese
3 3/4 cups powdered sugar
1 teaspoon vanilla extract

In a mixing bowl, mix sugar and butter.  Add egg, vanilla, baking soda and cinnamon.  Add flour and carrot cake mix.  Take out a sheet of wax paper and plop the dough on top.  Wrap with wax paper and refrigerate for a couple of hours.  This is important step so don't skip.
Preheat your oven to 350.  Roll the dough into balls and place on a lightly greased cookie sheets (I was able to get 30 cookies out of my dough, 8 cookies per cookie sheet).  Bake for 10 minutes.
For the icing, beat the butter and cream cheese until smooth.  Add the powdered sugar and vanilla.  Top each cookie with a carrot cake candy corn.

In a large bowl, add the flour, carrot cake mix, baking soda, and cinnamon. Whisk to combine.

In a separate bowl add the butter and brown sugar. Cream together for a couple of minutes with a mixer.

Add the egg and vanilla and beat until combined. Scrape the bowl with a spatula if needed.

Slowly add the flour mixture and mix until just combined.

Add the nuts and mix until just incorporated. The dough will be soft.

Chill the dough completely for a couple of hours. This is essential so that the cookies do not spread too much.

Once the dough has chilled, preheat the oven to 350 degrees and line two cookie sheets with parchment paper.

Roll the dough into 1 1/2 Tablespoon size balls and place on the cookie sheet. You want your dough balls to be taller than wider. These cookies do spread a lot so make sure you have plenty of room between the cookies.

Bake for 10-12 minutes or until just turning golden brown. The cookies may appear to not be done all the way but will set up on the pan. Remove the cookies from the oven and allow them to cool completely on the pan.

For the Frosting: In a large bowl, beat the butter and cream cheese until smooth. Add the powdered sugar and vanilla and mix slowly at first until combined. Beat until fluffy. Frost cookies.

Read more at http://www.the-girl-who-ate-everything.com/2014/03/chewy-carrot-cake-cookies.html#ljbTJsjo1eeZKRq0.99

1 cup flour

1 3/4 cup carrot cake mix

1/2 teaspoon baking soda

1/2 teaspoon cinnamon

3/4 cup butter, softened

1 cup brown sugar

1 egg

1 teaspoon vanilla

1/2 cup chopped pecans

Cream Cheese Frosting:

1/2 cup butter, softened

1 (8-ounce) package cream cheese, softened

3 3/4 cup powdered sugar

1 teaspoon vanilla extract

Read more at http://www.the-girl-who-ate-everything.com/2014/03/chewy-carrot-cake-cookies.html#ljbTJsjo1eeZKRq0.99

1 cup flour

1 3/4 cup carrot cake mix

1/2 teaspoon baking soda

1/2 teaspoon cinnamon

3/4 cup butter, softened

1 cup brown sugar

1 egg

1 teaspoon vanilla

1/2 cup chopped pecans

Cream Cheese Frosting:

1/2 cup butter, softened

1 (8-ounce) package cream cheese, softened

3 3/4 cup powdered sugar

1 teaspoon vanilla extract

Read more at http://www.the-girl-who-ate-everything.com/2014/03/chewy-carrot-cake-cookies.html#ljbTJsjo1eeZKRq0.99

1 cup flour

1 3/4 cup carrot cake mix

1/2 teaspoon baking soda

1/2 teaspoon cinnamon

3/4 cup butter, softened

1 cup brown sugar

1 egg

1 teaspoon vanilla

1/2 cup chopped pecans

Cream Cheese Frosting:

1/2 cup butter, softened

1 (8-ounce) package cream cheese, softened

3 3/4 cup powdered sugar

1 teaspoon vanilla extract

Read more at http://www.the-girl-who-ate-everything.com/2014/03/chewy-carrot-cake-cookies.html#ljbTJsjo1eeZKRq0.99

• 1 cup flour
• 1 3/4 cup carrot cake mix
• 1/2 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 3/4 cup butter, softened
• 1 cup brown sugar
• 1 egg
• 1 teaspoon vanilla
• 1/2 cup chopped pecans
Cream Cheese Frosting:
• 1/2 cup butter, softened
• 1 (8-ounce) package cream cheese, softened
• 3 3/4 cup powdered sugar
• 1 teaspoon vanilla extract

Learn How to Make Perfect Hard Boiled Eggs

 

Instructions

1. In a large bowl, add the flour, carrot cake mix, baking soda, and cinnamon. Whisk to combine.
2. In a separate bowl add the butter and brown sugar. Cream together for a couple of minutes with a mixer.
3. Add the egg and vanilla and beat until combined. Scrape the bowl with a spatula if needed.
4. Slowly add the flour mixture and mix until just combined.
5. Add the nuts and mix until just incorporated. The dough will be soft.
6. Chill the dough completely for a couple of hours. This is essential so that the cookies do not spread too much.
7. Once the dough has chilled, preheat the oven to 350 degrees and line two cookie sheets with parchment paper.
8. Roll the dough into 1 1/2 Tablespoon size balls and place on the cookie sheet. You want your dough balls to be taller than wider. These cookies do spread a lot so make sure you have plenty of room between the cookies.
9. Bake for 10-12 minutes or until just turning golden brown. The cookies may appear to not be done all the way but will set up on the pan. Remove the cookies from the oven and allow them to cool completely on the pan.
10. For the Frosting: In a large bowl, beat the butter and cream cheese until smooth. Add the powdered sugar and vanilla and mix slowly at first until combined. Beat until fluffy. Frost cookies.

Read more at http://www.the-girl-who-ate-everything.com/2014/03/chewy-carrot-cake-cookies.html#ljbTJsjo1eeZKRq0.99

• 1 cup flour
• 1 3/4 cup carrot cake mix
• 1/2 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 3/4 cup butter, softened
• 1 cup brown sugar
• 1 egg
• 1 teaspoon vanilla
• 1/2 cup chopped pecans
Cream Cheese Frosting:
• 1/2 cup butter, softened
• 1 (8-ounce) package cream cheese, softened
• 3 3/4 cup powdered sugar
• 1 teaspoon vanilla extract

Learn How to Make Perfect Hard Boiled Eggs

 

Instructions

1. In a large bowl, add the flour, carrot cake mix, baking soda, and cinnamon. Whisk to combine.
2. In a separate bowl add the butter and brown sugar. Cream together for a couple of minutes with a mixer.
3. Add the egg and vanilla and beat until combined. Scrape the bowl with a spatula if needed.
4. Slowly add the flour mixture and mix until just combined.
5. Add the nuts and mix until just incorporated. The dough will be soft.
6. Chill the dough completely for a couple of hours. This is essential so that the cookies do not spread too much.
7. Once the dough has chilled, preheat the oven to 350 degrees and line two cookie sheets with parchment paper.
8. Roll the dough into 1 1/2 Tablespoon size balls and place on the cookie sheet. You want your dough balls to be taller than wider. These cookies do spread a lot so make sure you have plenty of room between the cookies.
9. Bake for 10-12 minutes or until just turning golden brown. The cookies may appear to not be done all the way but will set up on the pan. Remove the cookies from the oven and allow them to cool completely on the pan.
10. For the Frosting: In a large bowl, beat the butter and cream cheese until smooth. Add the powdered sugar and vanilla and mix slowly at first until combined. Beat until fluffy. Frost cookies.

Read more at http://www.the-girl-who-ate-everything.com/2014/03/chewy-carrot-cake-cookies.html#ljbTJsjo1eeZKRq0.99

mandy's smoked pork (but in a slow cooker)

My friend Mandy makes the best smoked pork.  As you can see here I posted her recipe a while back.  Today I went ahead and made it via slow cooker.  It worked great and it's just as fabulous (with less clean up).  So...the next time you're at Costco, pick up a nice 8 to 9 pound pork loin and go for it.  It will fill up your slow cooker and you'll have plenty for dinner.  Then I do what Mandy taught me to do and I fill up zip-lock bags and freeze it.  I pull it out as needed and add barbecue sauce for pulled pork or use it to make green enchiladas- my personal favorite.

mandy's smoked pork slow cooker style (my friend mandy, aka Gourmet Mom on the Go)
8 to 9 pound pork loin
sea salt
liquid smoke

All you do is unwrap the pork loin.  Cut it in half cross-wise so both pieces will fit into your slow cooker.  Sprinkle sea salt and both sides of the pork loin.  Pour liquid smoke all over the pork loin.  Place in slow cooker on high.  Today I cooked mine for 9 hours and it was PERFECT!

restaurant style salsa

When I am asked what my favorite food is I have a difficult time answering.  It depends on what kind of mood I'm in and what I've had lately.  This salsa just reminded me that I can eat salsa ANYTIME.  I eat it daily, in fact.  I'm pretty sure it's my favorite food...at least right now.  This salsa is sooooo good.  I am so glad I gave it a whirl.
Last time I hosted the sister missionaries to dinner I made Buckeye Balls to honor Sis. Cooper from Ohio.  Tonight I am honoring Sis. Marvel from Arizona.

restaurant style salsa (adapted from The Pioneer Woman)
2 cans (10 ounce) mild Rotel
1 can (14.5 ounces) diced tomatoes
1/4 cup chopped onion
1 clove garlic, minced
1/4 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/2 cup cilantro
1 tablespoon lime juice

Place all ingredients into a large blender.  Blend until combined and yo get the consistency you'd like.  Test seasonings with a tortilla chip (or a Triscuit- that's my thing) and adjust as needed.  Enjoy!

chicken quesadillas with peppers

I highly recommend these for breakfast, lunch or dinner (I should say breakfast, lunch, AND dinner)- I have eaten them consecutively for my last three meals.   My husband said they tasted gourmet!

chicken quesadillas with peppers (pass the peas, please)
1 grilled chicken breast, thinly sliced (I used leftovers- I always have grilled chicken in the fridge)
1 cup chopped red, yellow and green frozen peppers from Trader Joes
sprinkling of cumin
few drops of olive oil
mozzarella cheese
tortillas (I used white and whole wheat)

Add a few drops of olive into a medium hot fry pan.  Add chicken and about a cup of frozen peppers.  Stir fry until heated through and add a sprinkling of cumin.  Mix thoroughly.
Heat a grill pan on low.  Place a tortilla on the pan.  Add 1/4 cup cheese.  Spread half of the chicken mixture on top of the tortilla.  Sprinkle another 1/4 cup over the top then cover with another tortilla.  Cook on low until you get nice lines on the tortilla.  Flip over.  Cook until cheese is melted and you have lines on the bottom side.
Slice into fourths and serve with green sauce.

do you want to build a snowman?

My daughter went to a Frozen party this afternoon and had an amazing time.  She brought back "Olaf", a decorated snowflake sugar cookie, coloring pages, paper dolls, etc.  For dinner they had pasta with alfredo sauce (snow).  What a great party!  Just the other day my mom's first grade class had a Frozen party at the park and had a marshmallow fight.  My kids would love that!!

do you want to build a snowman? (my daughter made it)
3 marshmallows (2 for the body, 1 for the head)
2 pretzel sticks (arms and hair)
2 mini marshmallows (feet)
2 mini chocolate chips (eyes)
4 blue jolly ranchers (blocks of ice)
orange gum drop (torn to look like a carrot nose)
icing (for glue)

truffle brownies

My all-time go-to brownie recipe is my mint brownie recipe.  I've been wondering if there's a brownie equal to it so have tried a few new recipes but I don't think there's an equal to be had.  There's just something about chocolate and mint- you can't go wrong.  I gave this brownie a shot and served it with homemade ice cream.  It was good!

truffle brownies (adapted from Buttercream Bakehouse) 
1 box brownie mix, prepared in two 9x9 square pans lined with foil

truffle topping*
2 cups semi-sweet chocolate chips
1 (8 ounce) package cream cheese, room temperature 

Once you have prepared your brownies according to package directions, you are ready to make the truffle topping.  (*NOTE:  this will make enough truffle topping for one of your pans of brownies.  You can either eat the other pan plain or double the topping and spread it over both pans of brownies)
Place your cream cheese in a mixer bowl and beat until creamy.  Melt the chocolate chips in a double boiler until melted.  Add to the cream cheese and mix until completely combined.   Spread in an even layer over the brownies.  Place in the refrigerator to completely cool before cutting.  Store in an airtight container in refrigerator.

creamy cucumber salad

This is the side- cool, creamy and savory.

creamy cucumber salad (CHOW)
3 pack English cucumbers from Costco (2 to 2.5 pounds), sliced
1 1/2 teaspoons kosher salt
1 cup sour cream (I used fat free)
2 tablespoons fresh dill or chives or a combination of the two (I used dill)
2 tablespoons white wine vinegar
1/2 teaspoon freshly ground black pepper

Place a colander or fine-mesh strainer over a large bowl.  Add the cucumbers and 1 teaspoon of the salt and toss to combine.  Let sit at room temperature for 1 hour.
Line a work surface with 1 layer of paper towels.  Using your hands remove the cucumbers from the strainer and arrange them in a flat, even layer on the paper towels, top with another layer of paper towels, and gently press to absorb any moisture.  Discard the liquid in the bowl and wipe it dry (no need to wash).
Combine the sour cream, herbs, vinegar, pepper and remaining 1/2 teaspoon of salt in the bowl.  Add the cucumbers and stir to evenly coat.  Serve immediately or refrigerate in an airtight container for up to 24 hours.