Chicken & Wild Rice Soup 🍽

1C. Diced onion

1C. Diced celery

2-3 T. Butter

Sauté onion & celery in butter using a heavy soup pot

Add 1 large can Swanson chicken broth (48oz) + 14oz broth. Bring to a low boil and add 1 cup diced carrots. 

Add 1 6oz box Uncle Ben's Long Grain & Wild Rice & seasoning packet. Simmer on low for 20 minutes. 

Dissolve 2 chicken bouillon cubes in 2C water. Mix in 1 pint heavy whipping cream. Whisk in 3/4 C. Flour. 

Add above mixture to soup pot with 2Tbs fresh flat leaf parsley, 2 pinches coarse ground pepper& a "shake" of cloves. 

Simmer on LOW until soup thickens. Stir often. 

Add 2cups cooked chicken (grilled if possible)

Mongolian Beef

This recipe is a keeper. I modified it a little, but will post the original recipe. Recipe from Favorite Family Recipes. I used less 1/2 C. oil to cook/fry the beef in and still felt like it was too much oil. I also used round steak. I usually slice the beef when it is still partly frozen. It makes it easier to shave thin slices.
I took this picture the day after I made it. Warmed up leftovers still looked better than the picture I took with a flash. We would have to eat by 4pm for me to have decent window light for a good picture.

Ingredients

• 4 tsp. vegetable oil
• 2 tsp. ginger, minced
• 2 Tbsp. garlic, minced
• 1 c. soy sauce
• 1 c. water
• 1 c. brown sugar (packed)
• 2 c. vegetable oil
• 2 Lb. flank steaks
• ½ c. cornstarch
• 3 large green onions

Instructions

• Make the sauce by heating 4 tsp. vegetable oil in a medium saucepan over medium/low heat. Don’t get the oil too hot. Add ginger and garlic to the pan and quickly add the soy sauce and water before the garlic scorches. Dissolve the brown sugar in the sauce, then raise the heat to medium and boil the sauce 2-3 minutes or until sauce thickens a little bit. Remove sauce from heat.
• Slice the flank steak against the grain into 1/4 inch slices. Tilt the blade of your knife at about a 45 degree angle to the top of the steak so you get wider cuts. Dip the steak pieces into cornstarch to apply a very thin dusting to both sides of each piece of beef. Let the beef sit about 10 min. so the cornstarch sticks. As the beef sits, heat up 1 c. oil in a wok (or skillet). Heat the oil over medium heat until its hot, but not smoking. Add the beef to the oil and saute for just 2 minutes, or until beef just begins to darken on the edges. Stir the meat around a little bit so that it cooks evenly.
• After a few minutes, use a large slotted spoon to take the meat out and onto paper towels, then pour most of the oil out of the skillet. Put the pan back over the heat, dump the meat back into it and stir-fry for 1 minute. Add the sauce, cook for 1 minute while stirring and add green onions. Cook for 1 more minute. Now at this point you can either remove the beef with a slotted spoon or tongs and discard the sauce (this is what P.F. Chang's does) OR thicken the sauce with a cornstarch-water mixture to desired thickness and serve it over rice with the beef.

Cheesecake Stuffed Chocolate Chip Cookie Bars

I used a different recipe for the cookie dough. I used a cast-iron skillet- still lined it with sprayed foil. 

These things are "delish" as Andelin would say. I froze half of the bars. 

Recipe from Mel's Kitchen Cafe

INGREDIENTS:

Chocolate Chip Cookie Layer:
12 tablespoons butter (1 1/2 sticks), melted and cooled slightly
1 cup packed light brown sugar
1/2 cup granulated sugar
1 large egg
1 large egg yolk
2 teaspoons vanilla extract
2 1/8 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
2 cups chocolate chips

Cheesecake Filling:
8 ounces cream cheese, softened
1/2 cup powdered sugar
1 large egg
1/2 teaspoon vanilla extract

DIRECTIONS:
Preheat the oven to 350 degrees F. Line a 9X13-inch pan with aluminum foil and lightly coat the foil with nonstick cooking spray. Set aside.

For the cookie layer whisk the melted butter and sugars in a large bowl until combined. Add the egg, egg yolk, and vanilla and mix well. Add the flour, salt and baking soda, folding into the dough with a rubber spatula; do not overmix. Fold in the chocolate chips until combined. Press half of the dough onto the bottom of the prepared pan. It will be a thin layer, so use lightly moistened hands to press the dough into a thin even layer, filling in any holes with a bit of cookie dough from the bowl.

For the cheesecake filling, mix the cream cheese and powdered sugar together with an electric mixer on medium-high until light and fluffy, 1-2 minutes. Add the egg and vanilla and mix until well combined. Spread the cheesecake filling over the layer of cookie dough in the pan.

Using the remaining cookie dough, flatten tablespoon sized amounts of cookie dough in your hands into flat disc shapes, about 1/8- to 1/4-inch thick. Place these discs over the top of the cheesecake layer, pressing very lightly to adhere them to the cheesecake layer. It’s ok if there are small spaces; the entire top doesn’t need to be completely covered just make sure it is mostly covered with cookie dough.

Bake the bars for 35-40 minutes until very lightly browned on the edges. Remove to a wire rack to cool completely. Refrigerate until chilled, 1-2 hours. Cut into squares and serve. Store covered in the refrigerator for up to 2 days.

Ham & Swiss Stromboli

Originally posted 4/22/2008


1 11oz. refrigerated french bread loaf
6 oz. thinly sliced deli ham
4-8 oz. swiss cheese (sliced or grated)
6 green onions, sliced (optional)

Unroll dough on greased baking sheet. Place ham over dough, then top with cheese and green onions. Roll up jelly-roll style starting with the long side. Pinch seams to seal and tuck ends under. Place seam side down on baking sheet. With a sharp knife, cut several ¼" deep slits in top of loaf. Bake @ 350˚ for 25-30min or until golden brown.

Canned Peaches

This is what I am doing today!! We picked peaches yesterday and I am so excited to have canned peaches again. If only they could peel and slice themselves!

original post 9/26/09

You will need peaches, sugar, water, clean quart jars with rings and new canning lids and a hot water bath canner.

To prepare jars, clean them and fill with 1/3 C. sugar and 1 Cup boiling water. Stir sugar around until it is dissolved. Rinse peaches and blanche in boiling water for approx. 1 minute 10 seconds (I don't have a minute timer so I just guess on the time). Put peaches into a bowl of cold water. Peel skin off peaches using a paring knife. Slice and drop into jars. Fill to 1" from the rim. If more water is needed to fill in around the peaches- pour boiling water in. The lids should be in boiling water. Wipe the rim of each jar with a clean wet cloth. Put lid and ring on jars and tighten. To seal, place jars in hot water bath canner. Water should be 1" above the jars. Bring water to a boil and keep it at a boil for 37-40 minutes (varies with elevation. We are at 6,800ft.). Turn off heat and remove jars from water. Place on a towel. Let the jars cool for 12 hours. They should seal. Clean sealed jars with soap and water before storing. Refrigerate peaches before eating- they are best cold.

Carmel Popcorn

This recipe is from my sister Becca. I love it! Andelin is in charge of the Family Night treat tonight and this is what she chose.

Pop about 1/4 C. popping corn.

In a saucepan, heat 1/4 C. brown sugar, 1/4 C. butter, and 1 rounded Cup of mini marshmallows, 1 tsp. vanilla.
Melt butter in a suacepan. Throw in brown sugar, mini marshmallows and stir until it starts to boil. Remove from heat and pour over popcorn. Mix with a wooden spoon and enjoy!

Avalanche Bars

These are seriously good! I made them for a luncheon to test out the recipe.

Recipe from www.melskitchencafe.com.

12 ounces white chocolate chips
1/4 cup creamy peanut butter
3 cups Rice Krispies
1 1/2 cups mini marshmallows
1/4 cup mini chocolate chips

Lightly grease an 8×8 pan and set aside. In a large, microwave-safe bowl, melt the white chips for one minute. Stir. Then continue to microwave in 30 second increments until the chips are completely melted. Add the peanut butter to the melted chocolate and stir to combine. Add the Rice Krispies. Let the mixture cool for about 10 minutes, stirring now and again. Add the marshmallows and the mini chocolate chips and stir to combine.

Press the mixture into the prepared pan and spread evenly, pressing lightly with the back of a spoon, taking care not to press too hard or they will be overly compact and it will make the bars dry and tough. Garnish with additional mini chocolate chips, if desired. Let the bars cool completely before serving.

Grape Salad

This recipe comes from Kathy Gerlach. She made it at a dinner for the stake high councilors and their wives. I loved it and asked her for the recipe. After Laurie was born her daughter stopped by with a gift and this grape salad. I thought that was the sweetest thing- she remembered how much I liked it.

Cream together:
1/4 C orange juice
1/4 C sugar
1 8oz softened cream cheese

Stir 1 large bunch of green or red grapes

Add: 1/2 C. chopped pecans

Chill before serving


Originally posted 9/16/08

Hawaiian Haystacks

This recipe is one I got from my Aunt Camille when I went off to college. I had never had Hawaiian haystacks before then. On the Lanier side of the family it is a tradition to have this for dinner each General Conference Sunday. It is an easy meal to prepare for a crowd.

1 Chicken breast cooked and shredded
1 Can cream of chicken soup
1 C. chicken broth
salt and pepper to taste

Mix together in saucepan and let simmer for 5 minutes.

Serve over rice and then add desired toppings.

Toppings: olives, tomatoes, green onions, cheese, celery, carrots, sunflower seed kernels, roasted almonds, pineapple, coconut, and chow mein or rice noodles (used in picture- they are smaller and crispier than the crunchy chow mein noodles)


If using a pint of canned chicken- don't drain the broth. Add 2 cans Cream of Chicken soup and about 1 cup of milk.

$40 Raspberry Ribbon Pie

Originally posted in summer 2008. It looks like a perfect Valentine's dessert!

This pie was sold for $40 at our Young Women's Girl's Camp fundraiser last year. Joe and I bid up to $38- but finally let it go and got the recipe instead. It is delicious! I made it for Father's Day yesterday and had to substitute cool whip for the whipping cream- it was still yummy.

1 9 inch bake pie crust (recipe below)

1 3oz. pkg. raspberry jello
1/4 C sugar
1 1/4 C boiling water
10 oz. fresh or frozen raspberries (can substitute freeze-dried raspberries without rehydrating- just
                                                       add to the water/jello mixture)
1 Tbs. lemon juice
1 8 oz. pkg cream cheese, softened
1/3 C powdered sugar
1 tsp. vanilla
1/8 tsp. salt
1 C. heavy cream
fresh raspberries or whipped cream for garnish

Prepare pie crust. In medium bowl, stir jello and sugar with boiling water until dissolved. Add raspberries and lemon juice. Stir mixture. Cover and refrigerate, stirring occasionally until mixture mounds when dropped from a spoon.
In a medium bowl mix cream cheese with powdered sugar, vanilla and salt until smooth. In another small bowl beat heavy cream until soft peaks form, then add cream cheese mixture and gently fold into whipped cream.
Spread half of the whipped cream mixture into the cooled pie crust, then spoon half of the raspberry mixture over it. Repeat with the rest of the cream and berries. Refrigerate until set, then garnish with raspberries or whipped cream.

Never Fail Pie Crust
4 C flour
1 tsp. baking powder
2 tsp. salt
2 Tbs. sugar
1 1/2 C. softened butter (or Crisco)
1 egg beaten
1 Tbs. vinegar
1/4 C cold water

Cut butter into flour and dry ingredients. Mix water, vinegar and egg. Add to flour and knead gently. Press dough into pie pan- will make enough for two or more pie crusts- I freeze the extra dough. Bake @ 400 degrees for 9 minutes or until lightly brown.

Overnight Apple French Toast

I originally posted this in 2009. I made it for company a few of weeks ago. I thought it was delicious without any additional sauce. And french bread is better than Texas Toast.

This is a recipe from one of my cookbooks (Gooseberry Patch).
I don't make it often but it is DELICIOUS!
A great breakfast to make ahead- makes the morning easy!

1 C. brown sugar, packed
1/2 C. butter

3 eggs
1 C. milk
1 tsp. cinnamon 1 tsp. vanilla
4 Granny Smith Apples peeled and sliced thin
9 slices day-old French bread

Combine brown sugar, butter in saucepan and heat until thick. Pour into an ungreased 13”x9” pan. Arrange apples slices on top of syrup. Mix eggs, milk and vanilla together in bowl and dip French bread in mixture. Arrange bread on top of apple slices. Cover and refrigerate overnight. Remove 30 minutes before baking and uncover.
Bake at 350˚ for 35-40 min. or until the top of the bread is browned.
Sauce (optional):
1 C. applesauce 1/2 tsp. cinnamon
10 oz. jar apple jelly 1/8 tsp cloves
Combine and heat, serve over french toast

Whole Wheat Bread

My mixer can only do half of this recipe at a time.

6 C. warm water
1/4 C. oil
1/4 C. dough enhancer
1/2 C. gluten
1/2 C. honey
1 Tbl. salt
6 C. whole wheat flour
2 Tbl. yeast
Add ingredients in order listed. Mix and let sponge for 20 minutes, then add 6 more Cups whole wheat flour.
Knead 8-10 minutes. Bake at 350 degrees for 30 minutes or until middle of loaf reaches 180-190 degrees. Makes 5 loaves- each 1 1/2 lb.

Version #2

I’ve been making bread at least once a week since Christmas and it has been turning out really well.

Same ingredients minus the dough enhancer. After you have finished kneading the dough, pour a little bit of oil on the counter and knead through a few times. Split the dough in four. Form loaves by gathering loose ends of dough together and rolling back and forth to form a smooth top. Place loaves in greased bread pans. Slice top of loaf diagonally 3 times (optional). Put loaves in the oven and set oven to 350˚. Bake for 35 minutes. Remove loaves from bread pans onto cloth and then brush butter over the top.

If you have never had a PB&J sandwich on homemade whole wheat bread, you are truly missing out. It is the BEST! Especially with homemade strawberry freezer jam.

Chicken Lettuce Wraps

Have you ever tried the lettuce wraps at P.F. Changs? This recipe reminds me of them. They are so good! I found this recipe here at Fashionably Foodie. You will love it! I have modified the recipe in a few places.


3 frozen chicken breasts
1 large carrot
8 whole mushrooms (optional)
3 green onions
1 red bell pepper
2 large cloves garlic, minced
1/2 can water chestnuts, drained (optional)
2 Tablespoons oil
1/4 teaspoon sesame oil


1/2 C. toasted pine nuts (optional- but really good!)

1 head iceberg or butter lettuce, leaves washed and separated in wholes
rice noodles, fried quickly in hot oil (optional-I didn't use these)

sauce: *(double for dipping sauce, set aside half, see notes below)

1/2 cup water
1/4 cup sugar
2 Tablespoons rice vinegar
1 teaspoon sesame oil
1 dash red pepper flakes
1/2 cup soy sauce
1/2 teaspoon fresh ginger

bring chicken breasts to a boil in water to cover with a pinch of salt and a clove of garlic. boil for ten minutes. remove from water and chop finely, about the size of a kernel of corn.

meanwhile, finely grate carrot. finely dice onion , water chestnuts, mushrooms and bell pepper to the same size as the chicken pieces, about the size of a kernel of corn.

*mix together sauce ingredients. whisk to combine. if you want a dip for your wraps (yes you will want a dip,) make another batch (or double) sauce, and to the dipping sauce add: 1/8 tsp red pepper flakes, and 1/4 teaspoon fresh ginger.

heat 2 Tablespoons oil and 1/4 teaspoon sesame oil in a large pan. add onions, mushrooms and red bell pepper. cook 2 minutes to soften. add chicken, water chestnuts, and garlic. saute for 2 minutes. add sauce to pan, bring to a boil, and simmer for 10 minutes until liquid is reduced and there is almost no liquid left in pan. stir in grated carrot. serve on bed of rice noodles with a plate of whole lettuce leaves. yummy with veggie peanut noodles or hot rice!

Green Chile Chicken Soup

• I found this recipe at Allrecipes.com. I had an idea of what I wanted and this soup turned out so tasty! I used fire-roasted chile peppers and so it was a little hot. 
• 
  
• 1/2 cup butter
• 3/4 cup all-purpose flour
• 2 cups milk
• 3 cups chicken broth
• 2 cups cooked, boneless and skinless chicken, cut into bite-sized pieces
• 1/2 cup chopped green chile peppers
• salt and pepper to taste
• 1 pinch garlic powder
• 
  
• In a large pot melt butter or margarine. Add flour and stir the resulting paste over medium heat. Add the milk and chicken broth and whip to eliminate any lumps. Bring to a boil and reduce heat to simmer.
• 
  
• Add the chicken. Add the chopped green chiles, salt, pepper and garlic powder to taste. Stir well and cover. Simmer for 30 minutes and serve.

Peppermint Oreos!

These are So Yummy!

I saw a recipe for these homemade peppermint oreos online. I wanted to make them but didn't get around to it before Christmas. So- when my sister-in-law Katie made them at our family reunion, I snatched a picture. Here is my version of the homemade oreo cookies. Just roll in crushed candy canes when you are done.

This recipe came from our friend Laurie Van Tassel when we lived in Woodruff, UT.

2 Devil's Food cake mixes
2 eggs
1/2 C. canola oil
1/2 C. water
Blend in mixer. Roll into small balls and place on cookie sheet. Bake at 350˚ for 8-9 minutes.

Cream Filling
1 (8oz) pkg cream cheese softened
4 Tbs. butter
1 tsp. Peppermint Extract
Powdered sugar (add until you reach the desired consistency-about 2-3 cups)
Mix on high speed until smooth.

Fill cooled cookies.
Makes 41/2 dozen frosted cookies. They will go fast!!