The Best White Enchilada Sauce - Haley

3 TBS Butter                1 cup Sour Cream                    

3 TBS Flour                 1 cup Chicken Stock

1 can green chilies

Melt butter in sauce pan, add flour and whisk for 1 min.
Add chicken stock and sour cream stir until thick. Add
green chilies. Put half in side tortillas and half on top

Granola

Granola

9 c. rolled oats                                                  1 ½ c. coarsely chopped almonds

1 ½ c. shelled sunflower seeds (not roasted)      ¼ c. pumpkin seeds

2 c. sesame seeds                                             1 1/2 c. raisins

1 1/2 c. crasins                                                 1 1/2 c. chopped dried apples

1/2 c. group flax seed                                       2 TBS Vanilla

2 TBS. cinnamon                                              1 1/2 c. honey

1/2 c. olive oil

Mix oats and all nuts and seeds (except ground flax seed).  Heat wet
ingredients over low heat in a sauce pan. Pour over dry ingredients. 
Pour on two cookie sheets and bake on 350* until toasted (turn once). 
Add raisins, crasins, apples, and flax seed. Mix well. Turn out onto foil
until cool. Store in an airtight container. 

Crock Pot Italian Chicken - Haley

1 Chicken Breast                      1 can cream of chicken

1 pkt Italian Dressing mix          8 oz. cream cheese

1 onion chopped                       milk

1 clove garlic mined

Place Chicken and Italian Dressing mix in crock pot on high
for 2-3 hours (or low if you need it to be longer) When Chicken
is done shred. Sautee onion and garlic in oil.  Add all ingredients
to crock pot except milk until all is melted (about 30 mins).  Add
milk to thin.  Serve over noodles or rice.

Chicken Pot Pie -Haley

Carrots                                     Broccoli

Peas                                         Corn

Onion                                       Chicken (cooked and seasoned)
½ cup cooked millet                 2 can cream of chicken soup 

Mrs. Dash                                Salt and Pepper

Crust:
1 ½ cups flour                          ¾ tsp salt

2 egg yolks                               3 tablespoons ice water

2/3 c. cold butter

In bowl mix flour and salt. Make a depression in the center, put in yolks
and ice water.  Slice butter into depression. Using fork cut wet ingredients
 into the dry ingredients, then use your hands to mix.  Roll dough into a ball,
cover and place in fridge for 1 hour.  Chop all veggies and steam over stove
until almost done.  Mix all ingredients together, pour into glass dish and
cover with crust. Bake at 425 for about 30 mins or until crust is done.

Spinach Pesto - haley

1 Cup Fresh spinach
1/8 cup walnuts (or other nuts)
Pulse in food processor until blended.

1/3 Cup olive oil
1/2 Cup parmesan cheese (sometimes I add a little more)
1 clove garlic minced and browned
salt and pepper
Blend altogether and use to top pasta. I like to add chicken too.

Breadsticks... by Karlie

In a big bowl mix together...
    1 T yeast
    1 1/2 C warm water
    2 T sugar
Then add...
    3 + C flour (You will need to add flour until it isn't too sticky to knead.)
    1/2 t salt
Knead it for 3 mins. Let it rest for 10 mins. (I just put it back in the bowl to rest.)
In the mean time get a cookie sheet all nice and buttery. I'd use 2-3 T of it. Use more than you normally would cause that gives the bottom the crunchy yumminess. While you are waiting you can also mix up the spread for the top.

    1/4 C mayo

    1/4 C parmesan cheese

    1/4 C softened butter

    (This is all the recipe calls for but I like to add parsley to the top to get the green flakey look and I also 

     add garlic powder if I'm feeling that.)

Now smash the dough into the cookie sheet so that it is even thickness all around and it gets to all the corners. Spread the spread on top and let the dough rise for 30 minutes. Before you stick it in the oven cut the bread sticks into strips going hamburger style across the pan. (Unless you want super long bread sticks!)
It bakes at 350 for 20 minutes. Just make sure the top looks all nice and golden before you take it out.

This looks like a really long recipe for such an easy thing.... I just like to add the little details that I find out as I go cause I often am begging someone to dumb down a recipe for me! ha ha I like details! :) 

Broccoli Salad- Kelsie

Ingredients

• 2 heads fresh broccoli
• 1 red onion
• 1/2 pound bacon
• 3/4 cup raisins (I used craisins)
• 3/4 cup sliced almonds (I used raw sunflower seeds)
• 1 cup mayonnaise
• 1/2 cup white sugar
• 2 tablespoons white wine vinegar

Directions

1. Place bacon in a deep skillet and cook over medium high heat until evenly brown. Cool and crumble.
2. Cut the broccoli into bite-size pieces and dice purple onion (make sure their cut pretty small). Combine with the bacon, raisins, your favorite nuts and mix well.
3. To prepare the dressing, mix the mayonnaise, sugar and vinegar together until smooth. Stir into the salad, let chill and serve.

*** I like it to have more dressing so I one and a half the dressing recipe if that makes sense :) I dont pour all the dressing in at once. I pour in the majority of it then if it needs more I dump it all in!

Roasted Potatoes - Haley

Potatoes
Olive Oil
Lipton Onion Soup (or at home the onion soup mix from Winco's bulk food is cheaper :)

Wash and dice potatoes.  Place on cookie sheet and drizzle olive oil on top, sprinkle lipton onion soup powder on.  Stir until everything is coated.  Bake at 425 until golden brown (about 30-45 mins) stirring occasionally.

Orange Rolls From Karlie

Start with regular white bread dough. You can add more sugar to it to make it a bit sweeter if ya want to.

• Let the dough rise and then roll it out into a rectangle of dough, like you do for cinnamon rolls. 
• While the dough is rising make the orange spread. 
• 8 T butter softened
• 3/4 cup Sugar
• 1 1/2 t Orange Peel (I just zest a whole orange. The more orange the more the flavor!
• Spread this on the rectangle of dough
• Roll it up lengthwise, slice it into little rounds and put them in greased muffin tins. 
• Let it rise for 15 mins. 
• Bake at 375 for 10-20 minutes (depending on how big of rolls you made)
• Pull em out of the oven and glaze them right away with the recipe below.
• 1 1/2 cup Powdered Sugar
• 2-3 T Orange concentrate
• 2 T butter softened 

(The spread and glaze are the right amount for a dough recipe that calls for 5 cups of flour.)

Granola! From Karlie

Mix dry and wet separately then add the wet to the dry slowly in a big bowl. 

Dry: 
6 1/2 cup Oats
1 1/2 cup Whole Wheat Flour
1/2 cup Coconut
4 T Sesame Seeds
1/2 cup Sunflower Seeds (already out of the shell ones)
1 t Salt
1/4 cup Wheat Germ
3/4 cup Almonds (Chop them up pretty small... use raw ones cause they toast up in the oven)
1/4 cup Wheat Bran
1/4 cup Flax Seed

Wet: 
When you mix this add the oil first or else the honey sticks to the bowl too much. I use a whisk to mix it real well.

3/4 cup Oil
1 1/4 cup Honey
2 t Vanilla

Bake this in a big pan or cookie sheet maybe. My mom cooks it in a turkey pan thing and I have a big ole sauce pan that I use. Bake at 300 degrees stirring it every 15 minutes. I do it for about an hour. It will start to turn a little bit more golden and you will know it is done. Cook it longer or shorter to make it crispier or softer. You can also play with the amount of oil and honey if you worry that there is so much in the recipe. Also if you don't have, can't find, or your husband doesn't like one of the dry ingredients just don't put it in. I don't use coconut cause Morgen doesn't like it.

We eat in with yogurt and fruit, in a bowl with milk, and on ice cream. The sky is the limit :)

Have fun!!

Jessica's Crunchy Romaine Strawberry Salad!

Prep/Total Time: 30 min.

Ingredients:

* 1 package (3 ounces) ramen noodles

* 1 cup chopped walnuts

* 1/4 cup butter

* 1/4 cup vegetable oil

* 1/4 cup sugar

* 2 tablespoons red wine vinegar

* 1/2 teaspoon soy sauce

* 8 cups torn romaine

* 1/2 cup chopped green onions

* 2 cups fresh strawberries, sliced

Discard seasoning packet from ramen noodles or save for another use. Break noodles into small pieces. In a skillet, saute noodles and walnuts in butter for 8-10 minutes or until golden; cool.

For dressing, in a jar with a tight-fitting lid, combine the oil, sugar, vinegar and soy sauce; shake well. Just before serving, combine the romaine, onions, strawberries and noodle mixture in a large bowl. Drizzle with dressing and toss gently. Enjoy!!

Lemon Bars-Shelby

1 pig lemon cake mix with pudding
1 pig cream cheese, softened
1/3 cup sugar
1 egg
1/2 cup oil
1 TB lemon juice

Mix cake mix, egg, and oil and blend well. Mixture will be dry. Reserve 1 cup mixture for topping. Bake cake mixture in a greased 9x13 baking dish for 15 min. In a 350* oven. When done cool cake mixture. In another bowl beat cream cheese, lemon juice, and sugar. Pour over baked cake and then crumble reserved mixture for topping. Bake an additional 15 min. Then refridgerate. Serve chilled.

Cowboy Salsa-Shelby

1 can sweet corn, rinsed and drained
1 can black beans, rinsed and drained
1 can diced tomatoes
1/2 medium onion, chopped
1 avacodo, diced
1 packet Italian dressing packet
3/4cup chopped cilantro, opt

Mix ingredients together in a large bowl and serve with tortilla chips.

Jessica's Caramel Toffee Fruit Dip!!

Ingredients

* 1/2 cup brown sugar
* 1/2 cup marshmallow cream
* 1 tsp. Vanilla
* 1 block cream cheese (8 oz)
* 3/4 cup toffee bits (I usually use a little more and I just buy some Heath candy bars and chop them up)

Combine brown sugar, marshmallow cream, vanilla & cream cheese in a bowl and beat at medium speed until smooth then add 3/4 cup toffee bits. Mix well, cover and chill!

Serve with assorted fruit; this is especially delicious with tart apple slices :) The recipe suggests tossing the apple slices in 1 cup lemon or pineapple juice then drain apples and serve!

Cream Puffs! Karlie and Kelsie

Cream Puffs:

1. Make the pudding so it can be chilling. We used a recipe from Karlie's mom for cream pie filling.

Cream pie filling:

Microwave: 2/3 cup sugar, 1/4 cup corn starch, 2 cups milk, and 3 egg yokes.
Cook on high for 2 minutes, then stir. Repeat that twice. Start cooking it for 1 minute then stir. Do this until it gets thick like pudding. I do it about 3 times.  (It will get thicker as it cools.)

Add: 2 Tablespoons butter and 1/2 teaspoon of vanilla.

Then chill it or serve it hot.  (With this recipe we serve it warm in a bowl with bananas and Nilla Wafers.) But for the cream puffs it needs to be chilled :)

2. Make the cream puffs.

Ingredients

• 1/2 cup butter
• 1 cup water
• 1/4 teaspoon salt
• 1 cup all-purpose flour
• 4 eggs

Directions

1. Preheat oven to 425 degrees F (220 degrees C).
2. In a large pot, bring water and butter to a rolling boil. Stir in flour and salt until the mixture forms a ball. Transfer the dough to a large mixing bowl. Using a wooden spoon or stand mixer, beat in the eggs one at a time, mixing well after each. Drop by tablespoonfuls onto an ungreased baking sheet.
3. Bake for 20 to 25 minutes in the preheated oven, until golden brown. Centers should be dry.
4. When the shells are cool, either split and fill them with the cream pie filling, or use a pastry bag to pipe the pudding into the shells.

3. Make the Icing:

1/4 cup butter, melted
3 T cocoa
1 tsp. vanilla
2 T milk (may need more milk)
1/2 bag powdered sugar

Mix the melted butter and cocoa until the cocoa has dissolved completely. Add milk and vanilla. Mix well.

Add powdered sugar and beat until smooth. You may need to add more milk or more powdered sugar (usually its more milk). Once cream puffs are cooled and you have filled them with cream puff filling put Icing on top of each cream puff!

Breadsticks- Kelsie

Twisty Buttery Breadsticks

---

Skill: Beginning

Prep Time: 20

Bake Time: 15-20

Servings: 12

 
Ingredients:

12 Rhodes™ Dinner Rolls, thawed but still cold
1/4 cup butter, melted
1/4 cup grated Parmesan cheese
garlic salt

Directions:

Roll each roll into a 16-inch rope. Roll each end in opposite directions about 3 or 4 times. Pick up and pinch ends together. The breadstick will twist. Place butter and cheese in shallow bowls. Dip each breadstick in melted butter and then in Parmesan cheese.
Place on a sprayed baking sheet about 1-inch apart. Sprinkle with garlic salt. Cover with sprayed plastic wrap and let rise until double in size. Remove wrap and bake at 350°F 15-20 minutes or until golden brown.

Jiffy Cornbread- Kelsie

2 boxes Jiffy Mix Cornbread Mix
1 box regular yellow cake mix


Prepare each box according to package directions and gently fold together.
Pour into a greased 9x13 pan. Bake according to box directions on the back
of the yellow cake mix. Serve with honey butter

Taco Soup- Kelsie

Ingredients

• 1 pound ground beef
• 1 onion, chopped
• 1 (16 ounce) can chili beans, with liquid
• 1 (15 ounce) can kidney beans with liquid
• 1 (15 ounce) can whole kernel corn, with liquid
• 1 (8 ounce) can tomato sauce
• 2 cups water
• 2 (14.5 ounce) cans peeled and diced tomatoes
• 1 (4 ounce) can diced green chile peppers
• 1 (1.25 ounce) package taco seasoning mix

Directions

1. In a medium skillet, cook the ground beef until browned over medium heat. Drain, and set aside.
2. Place the ground beef, onion, chili beans, kidney beans, corn, tomato sauce, water, diced tomatoes, green chile peppers and taco seasoning mix in a slow cooker. Mix to blend, and cook on Low setting for 8 hours.

Let's see if this works...

Hey Girlies! 

Now we can share recipes by putting them on this blog. I made up a new email address so that we can all use this blog with the same username and password  Feel free to fancy up this little blog because I'm still a beginner! 

Have fun and post often!! 

Karlie :)