dutch oven cheddar jalapeno bread

My oldest found this recipe and gave it to her dad because he is currently LOVING baking sourdough bread in his dutch oven.  He tried this right away and it was DELICIOUS!  Cheesy and spicy and rich!  The only annoying thing was that it was a recipe found on you tube and wasn't written out so we had to start and pause the video multiple times while jotting down the recipe.  This ought to be much easier (the recipe written out is at Tasty.com)!

dutch oven cheddar jalapeno bread (YouTube)
3 1/2 cups bread flour, plus more for dusting
2 1/2 cups shredded sharp cheddar cheese, divided
2 jalapenos, seeded and sliced
1 jalapano, seeded and sliced (for the topping)
1 tablespoon kosher salt
2 cups warm water
1 packet instant yeast
1 tablespoon olive oil

In a large bowl, combine the bread flour, cheese, 2 jalapenos and salt.  Stir well.
In a separate bowl, combine the warm water and yeast.  Add the water and yeast to the flour mixture and stir until the dough comes together.
Cover with a kitchen towel and let rest in a warm place for 1 hour.
With a spatula fold the dough around the edges of the bowl toward the center.  Cover with a kitchen towel and let rest in a warm place for 30 minutes.
Put the Dutch oven and lid into the oven and preheat to 450 degrees for 30 minutes. 
Lightly flour a work surface.  Take the dough out of the bowl and onto the floured surface.  Flip over and carefully brush away excess flour.  Fold the edges of the dough towards the center 8 times then flip over the dough and transfer to a piece of parchment paper.
Brush the top of the dough with the olive oil, so the cheese will stick.  Sprinkle with 1/2 cup cheese.  Using a sharp knife, score the bread with an "X".  Arrange the jalapeno slices on top of the cheese.
Remove the Dutch oven from the oven and use the parchment to lift the bread into the pot.  Cover the lid and bake for 30 minutes, then remove the lid and bake for 20 more minutes, until the bread is golden brown.
Carefully slide the bread out of the pot and onto a wire rack.  Remove the parchment paper and let the bread cool for at least 1 hour before slicing.

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grilled portobello mushroom burgers

Wow!  Hall of fame.  I never thought a mushroom burger could be so good.  But then again I'd never tried one before.  It was just about the best burger I've ever had.  Super gourmet and without the guilt.  Even better, my husband made dinner. :)

grilled portobello mushroom burgers (adapted from Skinnytaste)
2 portobello mushroom caps
2 tbsp balsamic vinegar
1 tablespoon soy sauce
1 tablespoon olive oil
1 tablespoon chopped rosemary
1 1/2 teaspoons steak seasoning
2 thick slices red onion
2 slices Provolone cheese
2 thin slices tomato
1/2 avocado, sliced thin
2 whole wheat buns

In a large bowl, whisk together vinegar, soy sauce, oil, rosemary and steak seasoning.
Peel off the tops of the Portobello mushrooms and scoop out the gills.
Place the mushroom caps in the bowl and toss with the sauce, using a spoon to evenly coat.  Let stand room temperature for 20-30 minutes, turning a few times.
Heat the grill or indoor grill pan over medium heat.  When hot, brush the grate with oil or lightly spray the grill pan.
Place the mushrooms on the grill, reserving marinade for basting.  Grill for 5 to 7 minutes on each side, or until tender, brushing with marinade frequently.
Top the mushrooms with cheese during the last minute of cooking.
While the mushrooms cook, grill the onions about 1 minute on each side and grill the buns until toasted.
To finish, place the spinach and grilled mushrooms on the buns and top with the grilled onions, sliced tomato and avocado.

a quick dip

What do you do when a friend from Hershey, PA sends you a gift and instead of ghost poo, fills the box with individually wrapped Halloween rice krispy treats?  First you laugh.  Then you try to figure out what to do with them!  I decided to make a Christmas treat to take to the primary children and teachers at church tomorrow.

a quick dip (pass the peas, please)
50 mini rice krispy treats
10 ounces milk chocolate almond bark, melted
Christmas sprinkles

Place a sheet of wax paper on the counter.  Melt the almond bark according to package directions.  Dip each rice krispy treat into the chocolate then sprinkle with Christmas colored sprinkles.  Let set for an hour.

baked sticky orange chicken drumsticks

We loved the flavor of the chicken!  However good the chicken was, my girls told me I have got to find a way to make this chicken without bones. :)  My son didn't mind the bones one bit,  he grabbed hold of the drumsticks and ripped the meat right off with his teeth as though he were feasting at Hogwarts.

baked sticky orange chicken drumsticks (sarah's cucina bella)
(I doubled the recipe)
4 pounds chicken drumsticks, about 12
kosher salt and ground black pepper
2/3 cup orange marmalade
2 tablespoons soy sauce
2 teaspoons seasoned rice vinegar

Preheat oven to 475 degrees.  Line a baking sheet with nonstick aluminum foil.  Arrange drumsticks on the baking sheet.  Sprinkle with salt and pepper.  (My baking directions are different from the original- I baked them a lot longer!)  Bake for 30 minutes.
While chicken is baking, whisk together the marmalade, soy sauce and vinegar.  Pull the chicken out of the oven and baste with 1/2 of the marmalade mixture.  Return to the oven and bake another 20 minutes.  Take the chicken out again.  Turn the chicken over and baste with the remaining marmalade mixture.  Bake another 10 minutes.  (The chicken was not dry at all!  The tops were nice and brown, the way we like them!)

disneyland bengal barbecue spicy beef skewers

Hall of Fame!! My husband made this for dinner tonight and I felt like I was eating the most delicious dinner I've ever eaten.  I know it can't be true but it felt like it as I was enjoying it.  He tried these skewers when we were at Disneyland in July and wondered where he could find a recipe (after 4 months they were still on his mind).  Fortunately almost any recipe can be found online these days.  These skewers were the perfect amount of spicy for me but they were too spicy for our kids.  I adjusted the pepper accordingly.


disneyland bengal barbecue spicy beef skewers (key ingredient)
1 teaspoon vegetable oil
1 tablespoon fresh crushed garlic
1 tablespoon fresh lemon juice
2 tablespoons brown sugar
3 tablespoons sesame oil
1 teaspoon ground black pepper
1 teaspoon crushed red pepper flakes
1/2 teaspoon ground cayenne
2/3 cup soy sauce
1 cup water
1 tablespoon cornstarch

beef
18 one-ounce pieces sirloin beef chunks
6 bamboo skewers
1 part soy sauce
2 parts lemon juice
1 part water and several grinds of pepper

korean sauce
Heat a teaspoon  of vegetable oil gently in a saucepan.  Add one tablespoon (or more to taste) of crushed fresh garlic.  Saute lightly, do not burn.  Add soy sauce, water, lemon juice, brown sugar, sesame oil, black pepper, red pepper flakes, cayenne.  Bring to a slow boil over medium to low heat.  Reduce heat and simmer to reduce slightly.  Mix 1 tablespoon of cornstarch with 1/4 cup water.  Mix well.  Add to simmering sauce.  Allow mixture to simmer slowly until the sauce thickens to a shiny but thick sauce.  Taste it.  Adjust mixture according to taste.  Let this sit while you make the rest of the recipe.

beef
Cube sirloin into one-inch cubes.  Put into a ziplock bag with a marinade of 1 part soy sauce, 2 parts lemon juice, 1 part water and several grinds of pepper.  Let this marinate in the refrigerator at least 3 hours.

assembly
Gently warm the Korean sauce.  If it's too thick add a little water, lemon or soy sauce.  Put the meat on the skewers and grill over medium heat until they are medium rare to medium.  Once you put the skewers on a plate baste generously with the Korean Sauce.

pork chop soup

Always trust the reviews.  This soup was super flavorful and the pork was so tender and delicious.  Two of my kids thought the soup was spicy; I think it was the pepper so just cut that in half if you think you'll need to.  I love spicy so I thought it was great as is.
Note:  I doubled the recipe that is below and I was grateful I did!

pork chop soup in the slow cooker (adapted from allrecipes.com)
2 boneless pork chops (I used pork sirloin chops)
1 teaspoon paprika
1 teaspoon oregano
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon chili powder
1 bay leaf
3 cups chicken broth
2 cups water
2 tablespoons soy sauce
1/4 cup flour
1 cup chopped broccoli
1 cup carrots, diced
1 onion, diced
2 stalks celery, diced
handful of green beans, cut

Place pork chops, paprika, oregano, garlic powder, salt, pepper, chili powder, bay leaf, chicken broth, water and soy sauce in a slow cooker and turn to HIGH.  Add the carrots, onion and celery.  Let cook for several hours.  Take out 5 cups of the soup broth and put into a saucepan.  Heat to boiling.  
Combine the flour with about 1/2 cup of cooled soup broth and whisk into the boiling soup broth that is in the saucepan.  When it is nice and thick add to the slow cooker and stir to combine.  Add the broccoli and green beans and allow to cook for another 20 minutes or so until they are cooked through.  Remove the bay leaf.
Serve with crusty bread.

lighter eggplant parmesan

I found a gorgeous eggplant at Trader Joes and wanted eggplant parmesan but nothing too heavy or fattening.  This turned out to be a GREAT recipe.  Is it still "lighter" if you eat half the 9x13?

lighter eggplant parmesan (adapted from skinnytaste)
1 large eggplant, 2 pounds
1 tablespoon olive oil
12 ounces fat free ricotta
1/4 cup plus 2 tablespoons Parmesan/Romano blend
1 medium egg
1 1/2 cups mozzarella
1 jar Classico pasta sauce

Slice the eggplant into 1/4 inch thick slices.  Lightly salt the slices and put in a colander to release excess moisture for about a half hour.  Lay on paper towels to soak up any extra moisture.  Preheat overn to 450.
Brush eggplant lightly with olive oil on both sides and place on cookie sheet.  Bake for 20-25 minutes, turning half way through.
In a medium bowl, combine ricotta, egg and 1/4 cup grated cheese.
In a 9x12 baking dish, put a little sauce on the bottom of the dish and put a layer of eggplant to cover the bottom of the dish.  Top with 1/2 of the ricotta cheese mixture, mozzarella cheese and sauce.  Add another layer of eggplant and repeat until everything is used up.
Cover with foil and bake until cheese is melted and everything is bubbling, about 30 minutes at 400 degrees.  Remove foil and bake an additional 8-10 minutes.  Take it out of the oven and let it sit about 10 minutes before cutting.  Enjoy!
(My eggplant gave me 12 slices so my first layer was 6 slices and I topped those with another 6 slices.  It turned out pretty!)

homemade blueberry cheesecake ice cream

My friend Shonda made this and it rocks!  So much so that my husband was ready to go out and get a "real" ice cream maker- the kind that uses ice and rock salt. :).  It's rich and creamy and beautiful to look at.  Too bad I didn't get a pic with the graham cracker crust sprinkled on top.  Just imagine it.  

homemade blueberry cheesecake ice cream (my friend Shonda)
prep time: 30 minutes
total time: 6 hours

blueberry sauce:
1 1/4 cup blueberries, fresh or frozen (if you live in Oregon you'd better use fresh!)
1/2 cup sugar
1 tablespoon cornstarch
1/2 cup water
1 tablespoon lemon juice

graham cracker crust:
1 prepared graham cracker crust (what a relief!)

cheesecake ice cream:
1 1/2 cups sugar
2 cups milk
4 cups heavy whipping cream
2 teaspoons vanilla
1 small  package instant cheesecake pudding mix

Place blueberries in a medium-sized sauce pan.  Add 1/2 cup sugar, cornstarch, water and lemon juice.  Bring to a boil over medium high heat.  Allow it to simmer for 5 minutes or until the mixture has thickened.  Pour into a small container, cover and refrigerate until chilled.  Should take 1-2 hours.
In a large bowl, add 1 1/2 cups sugar, whipping cream, milk, vanilla and cheesecake pudding mix.  Whisk it to combine.
Pour into the ice cream maker and mix according to package directions.  If you have a machine that only makes 1 quart at a time, mix it in two batches.
Take a premade graham cracker crust and break it into chunks with a butter knife.  When the ice cream is done churning pour it into a two quart-sized containers.  Drop spoonfuls of the blueberry sauce over the top of the ice cream.
Sprinkle the graham cracker crust over the top.  Swirl it all together with a butter knife.  Cover tightly with plastic wrap and freeze for at least 4 hours or overnight.

grilled caprese chicken

Hall of Fame.  No question about it.  So simply yet so satisfying.  I think it was the fresh garden tomatoes and fresh basil.  And cheese.  Cheese makes everything wonderful.

grilled caprese chicken (slightly adapted from Mel's Kitchen Cafe)
4 tablespoons chopped fresh basil
2 tablespoons red wine vinegar
2 garlic cloves, minced
salt and pepper
2 tablespoons olive oil
6 ounces fresh mozzarella, cut into 1/4-inch slices (I used shredded mozzarella)
4-6 small chicken breasts
4 medium tomatoes, cored and cut into 1/2-inch slices
for serving:  baguette

In a small bowl, combine the basil, vinegar, garlic, 1/2 teaspoon salt and 1/2 teaspoon pepper.  Stir in the oil until it is thoroughly incorporated.  Transfer 2 tablespoons of the vinaigrette to a bowl and toss in shredded mozzarella, coating the cheese.  Set aside.  Reserve the remaining vinaigrette for the cooked chicken.
Pat the chicken pieces dry with a paper towel and season both sides with salt and pepper.  Grill the chicken and tomatoes until the chicken is browned and cooked through and the tomatoes are lightly charred.  Transfer the cooked chicken to a platter.  Top with the tomato slices and cheese.  Tent the chicken with foil.  Let the chicken reset for 10 minutes.
Serve with a baguette.  The leftover vinaigrette is great on top of the chicken or to dip the bread in.

easy ratatouille

My husband grew some beautiful tomatoes so I've been trying to incorporate a lot of fresh tomatoes into our meals.  I adapted this recipe to do so and it's delicious!  Even the kids didn't mind eating all these brilliant vegetables with their keilbasa sausage on the side, of course.

easy ratatouille (adapted from i heart nap time)
4 fresh tomatoes, diced into medium chunks
1/2 cup chopped onions
1/2 tablespoon minced garlic
1 teaspoon salt
1/2 teaspoon black pepper
2 zucchini, thinly sliced
1 summer squash, thinly sliced
1 red bell pepper, thinly sliced
1 tablespoon olive oil
dried thyme
parmesan cheese for sprinkling

Preheat the oven to 400 degrees.  Spread the tomatoes over the bottom of a 9x9 dish.  Stir in the onions, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper.  Layer the zucchini and yellow squash.  Fill the red pepper in the gaps.  Drizzle the olive oil on top.  Sprinkle thyme and remaining salt and pepper over top.
Bake covered with foil for 30 minutes.  Remove foil and bake an additional 10 minutes, or until vegetables are tender.  Top with parmesan cheese if desired.

blueberry chicken chopped salad

We picked some blueberries today and as we were paying for them I picked up some recipes.  This recipe looked great and I already had chicken cooking in the crock pot.  It was meant to be!  It was so good my husband rated it Hall of Fame.

blueberry chicken chopped salad (adapted from OregonBlueberry.com)
2 boneless skinless chicken breasts, cooked and sliced (I used the crock pot)
2 heads romaine lettuce, finely chopped
2 cups fresh blueberries
1 cup roughly chopped toasted pecans
2/3 cup diced red onion
1/2 cup blue cheese
dijon vinaigrette, see below

dijon vinaigrette
1/3 cup olive oil
3 tablespoons red wine vinegar
2 teaspoons honey
1 teaspoon dijon mustard
pinch of salt and pepper

Combine all ingredients in a large bowl and toss.  Serve immediately.

mediterranean power bowl

After a week on vacation we all needed some delicious, healthy food even though we enjoyed all the treats that Disneyland and In-and-Out Burger had to offer.  Last night we had Asian bowls.  Tonight, Mediterranean.  This was new for us and it was soooo good!  

mediterranean power bowl (smoky red pepper sauce from Dishing Out Health)
2 packets quinoa/brown rice blend, prepared as directed on package
several chicken breasts, grilled and sliced (they had been marinated in Olive Garden Italian Dressing)
smoky red pepper sauce- see below
hummus
cooked spinach
cooked kale
red onion, sliced
cherry tomatoes, quartered
feta cheese
variety of olives
sliced cucumber

Put the ingredients you desire into a bowl and eat it up.

smoky red pepper sauce 
I wanted a sauce that was simple and healthy and found this.  I omitted the oil and it was just fine.

1 (12 ounce) jar roasted red peppers, drained
1 tablespoon extra virgin olive oil
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika
dash of salt and pepper

I used an immersion blender to blend the ingredients together.

cinnamon banana bread muffins

We got home yesterday from a beach/Disneyland trip and I had some extra ripe bananas waiting for me.  After a quick search I found this recipe and I'm sure glad I tried it.  It was a huge hit.  The insides are incredibly soft and delicious.  Fantastic recipe and I didn't even put the cinnamon sugar topping on top.  Make a double batch. :)

cinnamon banana bread muffins (together as a family)
2/3 cup granulated sugar
1/2 cup vegetable or canola oil
2 large eggs
2/3 cup mashed banana (about 2 small bananas)
1 teaspoon vanilla extract
1 2/3 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon

cinnamon and sugar topping
3 tablespoons melted butter
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon

Heat oven to 375 degrees.  Spray bottoms only of 12 regular-size muffin cups with cooking spray (or use paper lines like I did).  
In a medium bowl, combine the sugar, oil, eggs and stir with wire whisk.  Add in bananas and vanilla, whisk until combined.
Add in flour, baking soda, salt and cinnamon and stir together until just combined.
Divide batter evenly among muffin cups.  Each muffin cup will be almost to the top.  About 3/4 full.  Bake 17-21 minutes or until toothpick inserted in center comes out clean and muffins are high and rounded on top.
Remove muffins from pan to a cooling rack.
For the cinnamon and sugar topping combine the sugar and cinnamon in a small bowl.  Put melted butter in a separate small bowl.  Dip muffin tops into melted butter and then into cinnamon-sugar.  Serve warm or let cool.

chipotle chicken recipe (copycat)

Hall of Fame.  This chicken is amazing.  We had "bowls" for dinner last night and the chicken got gobbled up so fast I couldn't believe my eyes.  I am glad I turned this copycat recipe into a larger batch than what I was seeing online because now I can marinate some more chicken and make it again tonight.

chipotle chicken recipe, copycat (adapted from Brown Eyed Baker)
1 (7 ounce) can chipotle chiles in adobo sauce
1 red onion, quartered
1 tablespoon minced garlic
2 tablespoons oil
2 teaspoons cumin
2 teaspoons oregano
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup water

In a high powered blender, puree all ingredients.
Use half of the marinade to marinade 2 pounds of chicken.  You can use thighs or chicken breasts.  I used chicken breasts.  Grill to perfection and chop up.
Add it to a bowl, salad, burrito- whatever you want!!

BONUS:  Here is my favorite blender salsa recipe-
1 big can whole tomatoes
1 jalapeno
1/2 white onion
1 handful cilantro
1 teaspoon salt
1 teaspoon cumin
Blend ingredients in a high powered blender (I use a Vita-Mix) until you end up with desired consistency.  I used to like mine smooth but now I prefer a little bit chunky.  It's delicious!

tomatillo avocado salsa

We hosted a Memorial Day BBQ and it was great.  Friends were awesome and the weather was perfect.  My friend Lindsey brought this salsa and after one bite I was asking, "Who made this?".  It wasn't until she went to take her bowl home that I was glad to find out who made it so I could get the recipe.  It's super delicious.  

tomatillo avocado salsa (my friend Lindsey S.)
4-5 tomatillos
1 jalapeno, seeds emoved
1/2 bunch cilantro
1 medium onion
2 cloves garlic
1 avocado, seed and skin removed
1 lime, juiced
1 teaspoon salt

Put everything in a high powered blender and blend for a few minutes until pureed or desired consistency.  If you don't have a high powered blender, make sure to at least quarter the tomatillos, onion, avocado and jalapeno before adding it to your blender.  Keep in the fridge for 2 weeks.
Note:  1 smart point for 1/2 cup, whatever that means. :)

bloom where you're planted

I wasn't sure I wanted to go to Activity Day Recognition Night because I was tired (it has been a LONG school year) and my daughter didn't want to stand in front of everyone and explain in what way she had bloomed this year.  I'm glad we went because her leaders put so much time, effort and love into the activity.  I walked in and felt so happy.  The girls made the flowers the previous time they met and the cups of dirt were so cute it was almost enough to get me to want to eat one.  
I won't post a recipe because my family's favorite dirt recipe is already on this blog.  I wanted to post how cute this activity was in case I am ever serve in Activity Days again. :)

baby chick cupcake

The doorbell rang and everyone jumped.  To our surprise it was our home teacher and his family delivering a plate full of baby chick cupcakes to us.  Isn't this little guy adorable?  We're looking forward to dessert!
Just this morning we were delivered a huge pan of delicious cinnamon rolls.   

baby chick cupcakes (Sis. Barrow and family)
She mentioned using a box cake mix.
You can figure out the rest- yellow sugar crystals, chocolate chips and a little yellow and orange icing for the wings and beak.

homemade enchilada sauce

I made some delicious Cuban pork last night for a Mexican buffet and decided to put together a casserole for tonight.  I decided to try to make an enchilada sauce and I love how it turned out.  So easy to make!  Below is a double batch which makes 4 cups.  I figure I will always need at least 4 cups.

homemade enchilada sauce (Cookie and Kate)
6 tablespoons olive oil
6 tablespoons flour (I used whole wheat)
2 tablespoons ground chili powder
2 teaspoons ground cumin
1 teaspoon garlic powder
1/2 teaspoon dried oregano
1/2 teaspoon salt, to taste
1/4 cup tomato paste
4 cups vegetable broth (I used chicken broth)
2 teaspoons distilled white vinegar
freshly ground black pepper, to taste

This sauce comes together quickly once you get started so measure the dry ingredients into a small bowl and place it near the stove.  Place the tomato paste and broth near the stove as well.
In a medium-sized pot over medium heat, warm the oil until it's hot. Pour in the flour and spice mixture.  While whisking constantly, cook until fragrant and slightly deepened in color, about 1 minute.  Whisk the tomato paste into the mixture, then slowly pour in the broth while whisking constantly to remove any lumps.
Raise heat to medium-high and bring the mixture to a simmer, then reduce heat as necessary to maintain a gentle simmer.  Cook, whisking often, for about 5-7 minutes, until the sauce has thickened a bit.
Remove from heat then whisk in the vinegar and season to taste with a generous amount of ground black pepper.  Add more salt if necessary.

slow cooker tender greek pork

I LOVE this recipe.  The pork turned out so flavorful and delicious.  My favorite toppings only made it that much more fresh, flavorful and delicious.  HUGE hit with my entire family.  I even added a little hummus to my sandwich.
Note to self:  I thought the pitas were too fluffy.  That may sound strange but it's true.

slow cooker tender greek pork (Mel's Kitchen Cafe)
3-4 pounds pork roast, cut into 2-3" chunks
1 cup chicken broth
1/4 cup lemon juice
2 teaspoons dried oregano
1 teaspoon onion powder
1 tablespoon garlic cloves, minced
1 teaspoon salt
1/2 teaspoon black pepper

Put pork in slow cooker.  Whisk together the other ingredients and pour over the top.  Cook on low 8-9 hours or on high 4-5 hours.  
Serve with pitas and all the toppings.

homemade baked doughnut

I thought doughnut making would be a fun after school activity and it was!  The kids and I made some very traditional looking and tasting donuts.  My husband grabbed all sorts of interesting things from the pantry to make voo-doo type doughnuts.  These baked doughnuts aren't the same as fried but they're totally fun to make and a lot healthier.
Note:  I made a double batch so that's the recipe you'll find below.  It made 3 dozen doughnuts in Wilton donut pans.
Update 1/24/18:  My daughter and I made these for the treat bucket for Activity Days.  We omitted the nutmeg and used 1/2 teaspoon lemon extract instead.  We added 3/4 cup mini chocolate chips to the batter.  For the vanilla glaze we added some lemon extract and everyone agrees they were much better!

homemade baked doughnuts (King Arthur Flour.com)
1/2 cup butter, room temperature
1/2 cup vegetable oil
2/3 cup brown sugar
1 cup granulated sugar
4 eggs
1 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground nutmeg (I may put use lemon extract instead next time)
1 1/2 teaspoons salt
2 teaspoons vanilla
5 1/3 cups all-purpose flour
2 cups milk

Preheat oven to 425 degrees.  Lightly grease doughnut pans.  In a large mixing bowl, beat together the butter, vegetable oil, and sugars until smooth.  Add the eggs, beating to combine.  Stir in the baking powder, baking soda, nutmeg, salt, and vanilla.  Stir the flour into the batter mixture alternately with the milk, beginning and ending with the flour and making sure everything is thoroughly combined.
Spoon the batter into the lightly greased doughnut pans, filling the wells to about 1/4" shy of the rim.
Bake for 9 minutes.  Remove them from the oven, and wait 5-7 minutes before turning them out of the pans and onto a rack.  Dip into a glaze and decorate with toppings of your choice.

easy vanilla glaze
2 1/2 cups powdered sugar
2 tablespoons light corn syrup
2 tablespoons melted butter
4 tablespoons milk or water
1 teaspoon vanilla extract
Mix until nice and smooth.

chocolate glaze
1 cup semisweet chocolate chips
4 tablespoons butter
2 tablespoons plus 2 teaspoons light corn syrup
1/2 teaspoon vanilla extract

Melt in a small sauce pan on low heat until nice and smooth.

bruschetta chicken

This bruschetta chicken was just as delicious as I thought it would be when I found it in my sister in law's recipe book when we visited over Christmas.

bruschetta chicken (La Canada ward's "favorites" cookbook)
1/2 cup flour
2 eggs, beaten
12 chicken tenderloin pieces
1/4 cup grated Parmesan cheese
1/4 cup bread crumbs (Winco carries whole wheat breadcrumbs which I used!)
1 tablespoon butter
2 large tomatoes, seeded and chopped
3 tablespoons fresh basil (I had to use 1 teaspoon dried basil and threw in some chopped spinach for color)
2 garlic cloves, minced
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon pepper

Place flour and eggs in separate shallow bowls.  Dip chicken in flour then in eggs.  Place in greased 9x13 pan.  Combine Parmesan cheese, breadcrumbs and butter.  Sprinkle over chicken.  Loosely cover with foil.  Bake at 375 for 20 minutes.  Uncover and bake 5-10 minutes.  Meanwhile, in a bowl combine the rest of the ingredients.  Spoon over chicken.  Bake 3-5 minutes to warm topping.

broccoli chicken casserole

My mom used to make a similar casserole when I was a child and I always really liked it.  I don't think I'd ever made it for my family so when it came time to take a meal to my son's teacher who recently had surgery I gave it a try- I never know what to make for other people!  My kids loved it.  Simple casserole.  Simple flavors.

broccoli chicken casserole (adapted from Jen P's recipe in the Hershey ward cookbook)
1 cup brown jasmine rice, cooked as directed
1 rotisserie chicken (I love Costco's!), chicken pulled off the bone and cut into bite-sized pieces 
2 heads broccoli, florets cut into bite-sized pieces
1 can cream of mushroom soup, Campbell's healthy request
1 can cream of chicken soup, Campbell's healthy request
1 empty can filled with milk
handful of shredded cheese

Preheat oven to 350 degrees. In a large bowl combine soup, milk, rice, chicken and broccoli.  Pour into a greased 9x13 or two 8x8 dishes.  Sprinkle with cheese.  Bake for 30 minutes or until bubbly.

Note:  Next time I will add half an onion, shredded to the mixture before pouring it into the pans.