Cranberry Orange Cake with Frosted Cranberries by:Hannah

Ingredients:

***for cake***
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 cups milk
2 teaspoons grated orange zest (colored portion of peel)
½ teaspoon orange extract
2 teaspoons cinnamon
1 teaspoon ground ginger
1/4 teaspoon grated nutmeg
½ tsp salt
1 sticks butter, at room temperature
1 cup granulated sugar
1/2 cup (packed) light brown sugar
1 teaspoon pure vanilla extract
4 large egg whites
1 cup fresh cranberries cut in half

***For Frosting***
1 cup powdered sugar
3 Tablespoons milk
2 teaspoons orange zest
½ teaspoon orange extract

***Frosted Cranberries***
2 tablespoons water
1 tablespoon pasteurized egg white (these are 100 % safe, or use corn syrup as a sub)
1 cup package fresh cranberries
1 cup white sugar

Directions:
***Cake***
Preheat oven to 350 degrees. Grease a 9-inch bundt cake pan.

Combine granulated sugar, brown sugar, milk, butter, vanilla extract, orange zest and extract in a large bowl; beat until smooth. In another large bowl, combine/sift flour, cinnamon, ginger, nutmeg baking soda, baking powder and salt. Add to brown sugar mixture, stirring just until combined. Stir in cranberries. Set aside.

With clean beaters, beat egg whites to stiff peaks in large, clean bowl. Fold half the whites into batter, then fold remaining whites into batter. Pour batter into pan. Bake until cake springs back when touched, 45 to 50 minutes. Let cool on wire rack 10 minutes, then remove side of pan and let cool completely.

***Frosting***
While cake is cooling combined powdered sugar, orange zest, orange extract, cranberries and milk- add each tablespoon of milk at a time while stirring (you want it to be a little runny). When cake has cooled dump cake on to your serving dish, and drizzle frosting over the whole cake

***Frosted cranberries***
For the frosted cranberries light coat cranberries w/ egg or corn syrup, just roll the cranberries in it as you would the sugar but lift them out w/ a fork to avoid excess. Before the egg/corn syrup dries sprinkle half the sugar over top and roll them around to coat. Keep sprinkling the rest of the sugar as needed while rolling cranberries around till fully coated.


Just a heads up not to keep these in an airtight container. They lose their frosted sugary coating & get kinda gooey. You can also just leave out a bowl of the frosted cranberries for a snack.


To finish the cake:
When cake has cooled dump cake on to your serving dish, and drizzle frosting over the top of the whole cake. Now place the sugar coated cranberries on top along the bottom for color and decoration.


Personal Comments:
I tried using just the juice from the orange but it leaves a more bitter taste then the orange extract does. So if at all possible i strongly urge the extract! I loved the dessert, it made the holiday just a little more tasteful! 5 out of 5 stars

Oatmeal Cranberry Chocolate Chip Cookies By:Hannah

Ingredients:

1/2 cup butter, softened
2/3 cup brown sugar
2 large eggs
1 tsp vanilla extract
1 tsp ground ginger
1 tsp ground nutmeg
1 tsp ground cinnamon
1/4 tsp ground cloves
1/2 tsp ground allspice
2 cups old-fashioned oats
1 1/2 cup flour
1 tsp baking soda
1/2 tsp salt
1/2 cup dried cranberries ( put in 2/3 cup if you like more cranberries)
1/2 cup chocolate chips (if you like it really sweet the frosting will do the trick don't add more chocolate chips.)

Directions:

Preheat oven to 375 F.

Using an electric mixer, beat the butter and sugar together in a medium mixing bowl until light and fluffy. Add the 2 eggs and vanilla extract and mix well.

In a large mixing bowl combined the oats, flour, baking soda, ginger, nutmeg, cinnamon, cloves, allspice, and salt- and mix together well. Add the butter mixture and mix together well with a wooden spoon or spatula. Stir in your cranberries and chocolate chips.

Drop a large Tablespoon full of mixture onto a ungreased cookie sheets. Bake for 10-12 minutes or until cookies are lightly golden brown on top. Cool the drizzle on the frosting, it's real sweet so a little goes a long way.

Home made Almond Frosting:

1 Tbs butter, softened
1 Tbs milk
1 tsp Imitation almond extract (it has to be imitation or it will not taste right do not use pure almond extract)
1 cup shifted powdered sugar (add a little at a time while stirring- you may not need it all or you may need more)



Personal Comments:
I loved loved loved this cookie. I like cranberries but some times cookies have to many so the 1/2 cup was perfect for this cookie. I'm not a sweet person and because I know the frosting is really sweet all it's self I only put 1/2 cup of chocolate chips. I found that to be the perfect move as well, I was able to enjoy the different taste of all my seasonings and still get that sweet kick. Of course this is getting a 5 out of 5 stars from me!!!!!!!

Vinegar Cabbage slaw by: Debra

you will need:

3 cups shredded cabbage

1/2 cup shredded carrots

2 Tbs sugar

3 Tbs Apple cider vinegar

1 tsp salt

1 tsp pepper

Directions:

Mix together the sugar, vinegar, salt and pepper till sugar is desolved. Place cabbage and carrots in serving bowl and pour vinegar mix over cabbage and mix well.

Personal comments:

This is a long time dish in my home- I'm not a fan of vinegar but love this salad it's very refreshing. 5 out of 5 stars!

Garlic with Rosemary and Lemon Crusted Chicken by: Hannah

Ingredients
2 ½ pounds boneless, skinless chicken breasts
4-6 cloves garlic, crushed (or 1 Tbs garlic powder)
3 tablespoons dried rosemary leaves
3 tablespoons vegetable oil
1 tsp lemon zested
salt and pepper
1 cup bread crumbs

Directions

Preheat oven to 450 degrees F.

Mix together the garlic, rosemary, lemon zest, and bread crumbs- set aside.

Lightly cover chicken with oil season lightly with salt and pepper, and cover with the bread crumb mix. Place chicken on tin foil covered cookie sheet and place in oven. Cook for 20 min or until chicken is cooked.

Personal Comments:

I will be making this again 5 out of 5 stars!

Geen Bean Cassarole by:Hannah

Ingredients

2 cans green beans

1 can cream of mushroom chicken

1/2 cup milk

1/4 tsp pepper

1-2 Tbs dried onion flakes (or you can do the traditional fried french onions.)

Directions:

Pre heat oven to 375

Place all above ingredients in a cassarole dish and mix together.

Place in oven for 10 min.

Personal Comments:

Loved loved loved this. I shopped for french onions but it was to expencive so i used some dried onion flakes i had at home- it was perfect!!!!!!! I want more 5 out of 5 stars!

Sweet Potato Cassarole by:Hannah

Ingredients
1 cups heavy whipping cream
1 can cream of chicken soup
2-3 medium sweet potatoes, peeled and thinly sliced 1/8-inch thick
Freshly ground black pepper
1 /3 cup shredded cheddar cheese

Directions

Preheat oven to 400 degrees F.

Whisk together cream and soup and set aside.

In a 9 by 9-inch casserole dish, arrange the potatoes in even layers. Drizzle with 3 tablespoons of the cream mixture and season with pepper. Repeat with the remaining potatoes, cream, and pepper to each layers. Sprinkle top layer with a light layer of shredded sharp cheddar cheese.

Cover and bake for 30 minutes, remove cover and continue baking for 30 minutes, or until the potatoes are cooked through and the top is browned.

Personal Comment:

It's different but I liked it- everyone in my family loved it. I've changed a few things before posting it so till I make it again I gave it a 4 out of 5 sarts

Sweet and Sour Pork by:Hannah

Ingredients:
1/2 lb. pork tenderloin (cut into bite size pieces)

1/2 green bell pepper (cut into slices)

1/2 white onion 9cut into slices)

1 8 oz can pineapple chunks w/ juice

1 clove garlic (finely chopped)

*1/3 cup sweet and sour sauce

Oil for frying

*If you'd like to bread your pork read personal comments, also if you'd like to make homemade sweet and sour sauce read personal comments.

Directions:

1-Pour oil in skillet and heat.

2-Cook pork about 1/2 way through.

Add green peppers, onions, garlic, and pineapple w/ the juice.

Add your sweet and sour sauce and finish cooking your pork.
When serving add more sweet and sour sauce over top the pork.


Personal comments:

I did not want to deep fry my pork so i left the bread off, also i cooked a big meal and did not feel like making my own sweet and sour sauce so i bought it from the store- yes i cheated.

to bread your pork you'll need:
1/2 cup water
2 oz. all-purpose flour
1 oz. corn starch
1/2 teaspoon baking soda
1/2 egg1 teaspoon cooking oil
1 small pinch of salt

Directions:
-Strain the dry ingredients of the frying batter and then add in the egg, water, and cooking oil to form a thick batter. Add the pork pieces into the batter and make sure they are well coated. In a deep skillet, add in the cooking oil enough for deep-frying. Once the oil is hot, deep fry the pork pieces until they turn golden brown. Dish out and drain on paper towel.
-Heat up a wok and add in some cooking oil. Add in the bell peppers, onions, garlic, and pineapple pieces. Stir fry until you smell the peppery aroma from the peppers and then add in the sweet and sour sauce. As soon as the sauce thickens, transfer the pork into the wok and stir well with the sauce.


To make the homemade sweet and sour sauce you need:
1 1/2 tablespoons tomato ketchup
1 teaspoon plum sauce
1/8 teaspoon Chinese rice vinegar (transparent in color)
1/2 teaspoon Lea & Perrins Worcestershire Sauce
1 teaspoon oyster sauce
1 teaspoon corn starch
1 teaspoon sugar
2 tablespoons water

Directions:
Mix the sweet and sour sauce ingredients well and set aside.


I'm not a big fan of pork so i give this a 4 out of 5 stars.

Cashew Chicken by:Hannah

Ingredients:
1 boneless & skinless chicken breast, about 10 oz. (cut into small cubes)

1/2 cup cashew nuts

1-2 cups sugar snap peas

5 slices ginger
2 cloves minced garlic
1/4 onion (cut into small square pieces)
2 stocks celery (cut diagonally)

Sauce:

1/2 tablespoon oyster sauce

1/4 teaspoon soy sauce

3 tablespoons water

3 dashes white pepper powder or black pepper

1 teaspoon sugar

1/8 teaspoon sesame oil
Salt to taste

directions:

-Mix the sauce together and set aside.
-Heat up a wok with 1 tablespoon of cooking oil and stir-fry the chicken meat until the color turns white or half-cooked. Dish out and set aside.
-Add another 1 tablespoon of cooking oil into the wok and add in the ginger slices, garlic, snow peas, and onions.
-Stir-fry until you smell the onion and add the chicken meat back in.
-Add in the cashew nuts and do a few quick stirs.
-Add in the sauce and stir continuously until the chicken meat is cooked and well coated with the sauce.

-Add salt to taste, dish out and serve the Cashew Chicken hot with steamed white rice.

Personal comments:

I love this. it's just as good as a chines restaurant but after I'm full i don't have to sit in a car for an hour to get home. I give this one a 5 out of 5 stars!

Halloween Chocolate Rice Crispy Treats by: Hannah

You will need:

1/4 cup margarine

4 cups mini marshmallows

6 cup chocolate rice crispy cereal

Directions:

Melt margarine in sauce pan over low heat. Add marshmallows; stir until melted and well blended. Remove from heat. Stir in cereal until well coated. Place wax paper on a cookie sheet pan. Evenly spread out the cereal to your liking. Using Pumpkin and ghost cookie cutters; cut the shapes out while the cereal is still soft. You may need to pack it down and add a little to the shape to mold it perfectly. Then if you'd like frost the faces on the treats and place in fridge to harden.

Happy Halloween!!!

Personal Comments:
This is a really sweet treat if you are using the chocolate cereal so don't cover with frosting unless you like pure sugar. All in all I gave this a 4 out of 5 stars- I'm not that into sweets so don't trust my rating.

Italian Spaghettie and Meatballs by: Hannah

Ingredients

1 lb ground beef

1/3 cup minced flat-leaf parsley leaves

1/3 cup bread crumbs

1/2 cup dried onion flakes

3 tablespoons finely grated parmesan cheese

2 large cloves garlic, minced

3 tablespoons milk

1 tablespoon minced fresh thyme

1 large egg, beaten

2 teaspoons kosher salt

1/2 teaspoon Worcestershire sauce

1/2 teaspoon Freshly ground black pepper

1 cup extra-virgin olive oil

Directions

-Mix the ground meat, ricotta, parsley, bread crumbs, onion, parmesan, garlic, milk, thyme, egg, salt, Worcestershire, and black pepper, to taste, in a large bowl. Mix until just combined; don't over mix. The mixture will be pretty soft.

-Using your hands, gently form mixture into 1 tablespoon small meatballs (about the size of ping pong balls). Put them on a large plate or pan; cover and refrigerate at least an hour or up to 24 hours.

-Heat the oil in a medium nonstick skillet over medium-high heat. Add about 1/3 the meatballs and cook, turning occasionally, until well browned on all sides, about 6 minutes. Transfer the meatballs to a plate and repeat with the remaining meatballs.

-Drain off the oil and wipe out the skillet. Return the meatballs to the skillet and pour in the marinara sauce. Bring to a boil, lower the heat, cover, and simmer until the meatballs are cooked through, about 15 minutes.

Personal Comments:

i'm not a meatball kind of gal but i liked these. I would do nothing different no extra spices anymore and it would have killed them. I give these a 5 out of 5 stars.

Rosemary Olive Oil Bread by Hannah

INGREDIENTS

1 tablespoon white sugar

1 cup warm water

1 tablespoondry yeast

1 teaspoon salt

2 tablespoons butter, softened

1 tablespoons rosemary -more to sprinkle over bread

1 teaspoon Italian seasoning

3 cups all purpose flour

1/2 tablespoon olive oil (enough just to coat the bowl)

1 egg, beaten (optional)

DIRECTIONS

-Dissolve the sugar in warm water in a medium bowl, and mix in the yeast. When yeast is bubbly aprox 5-10 min, mix in salt, butter, 1 tablespoon rosemary, and Italian seasoning. Mix in 2 cups flour. Gradually add remaining flour (you may not need a whole cup) to form a workable dough, and knead 10 to 12 minutes.

-Coat the inside of a large bowl with olive oil. Place dough in bowl, cover, and allow to rise 1 hour in a warm location.

-Punch down dough, and divide in half. Line a baking sheet with parchment paper. Lightly grease paper. Shape dough into 2 round loaves, and place on the baking sheet. Sprinkle with rosemary, just a little on top. Cover, and allow to rise 1 hour, or until doubled in size.

-Preheat oven to 375 degrees F (190 degrees C).

-Brush loaves with egg. Bake 15 to 20 minutes in the preheated oven, or until golden brown.

Personal Comments:

MMMMMM- I really can't say more then that. 5 big stars out of 5 stars

Crunchy Cabbage and Peanut Slaw by:Hannah

you will need:

1/2 head of cabbage - thinly slided

2 stems green onion - chop with white part

*1/2 cucumber - cut into small small cubes

*6-8 stems celery sticks - thinly chopped

1 cup salted peanuts

4 oz sour cream

2 Tbs mayonnaise

1 pinch salt - or to taste

*you can do either one or both if you like

Directions:

Place cabbage in a large mixing bowl, along with the copped green onions, cucumber, celery, peanuts, sour cream, mayo, and salt. Mix all together well, best when cold so if you need to place in fridge. That also helps everything season well before serving.

Personal Comments:

I like this one it's different and goes will with tons of food i give it 4 1/2 out of 5 stars.

Coconut lime pops by Hannah

Ingredients
10 ounce can coconut milk
2 cups water
2 Tbs lime juice
1/3 tsp lime zest ( a little goes a long way- not to much)
1/4 cup sugar
1/4 cup shredded (dried) coconut

Directions
Puree all ingredients in blender. Pour into small popsicle molds or 3-ounce paper cups; insert wooden popsicle sticks. Freeze several hours, or until firm.

Prsonal Comments:

I made a few changes to this before putting in on my blog but not before eating so i con't be trusted on my rating till i remake this one but for now i'll give it a 2 1/2 stars out of 5!

Chicken Noodle Soup by: Hannah

Ingredience

2 tablespoons extra-virgin olive oil
1 medium onion, chopped
2 garlic cloves, minced
2 medium carrots, cut diagonally into 1/2-inch-thick slices
2 celery ribs, halved lengthwise, and cut into 1/2-inch-thick slices
4 fresh thyme sprigs (not to be eaten), or 2 tsp dried thyme
1 bay leaf (not to be eaten)
1 tsp Kosher salt
1 tbs freshly ground black pepper
6 cups chicken broth (or 4 cups; 2 cans of chicken broth and 2 cups in water)
1/3 cup cornstarch
1/4 cup water
2-3 cups dried wide egg noodles
1 1/2 cups shredded cooked chicken


Directions:
Place a soup pot over medium heat and coat with the oil. Add the onion, garlic, carrots, celery, thyme, bay leaf, salt and pepper. Cook and stir for about 6 minutes, until the vegetables are softened but not browned. Pour in the chicken broth and water bring the liquid to a boil. In a small bowl, mix cornstarch and water together until cornstarch is completely dissolved. Gradually add to soup, stirring constantly. Add the noodles and simmer for 5 minutes until tender. Fold in the chicken, and continue to simmer for another couple of minutes to heat through.



Personal Comments:

LOVED LOVED LOVED- on a cold day this is the perfect home made soup....MMMMM! I have to give it a 5 out of 5 stars!

*Crispy Egg Rolls by Hannah

Step one:
16 oz. pkg. lumpia, thawed (about 25 wrappers)
1/2 lb. ground pork
1/2 lb. ground beef
2-4 (rectangular) long rice noodles -you will need to soak them in water for ½ hour till clear, then drain and chop up the long rice till 1 inch little strings.
1 egg

1 cup peeled & shredded carrots

1 cup bean sprouts
1 cup shredded cabbage

1 med. onion, chopped

1 Tbsp. fish sauce

1/4 Tbsp. pepper

2-4 clove garlic, finely chopped

1 tsp. sugar
pinch of MSG
2 green onions, diced

1 teaspoon soy sauce

1 teaspoon oyster sauce

1 Tbsp. Hoisin Sauce (asian Trei sauce/BBQ)

6 water chestnuts slices and diced

1-2 teaspoon ground ginger

step 2:

1/2 cup vegetable oil (or as much for covering a flat pan w/ 1-2 in depending on thickness of rolls 1 egg- for sealing the wraps

Directions:
mix together all of step one in a large mixing bowl. Take about a small spoon full and cook it in a frying pan to make sure it's to your liking. Then take 1Tbsp. of that mix and place in the corner of your wrap as followed

Then lift up that corner and roll over stuffing

pull in each of the other corners as follows

Then roll up like a rug like follows placing a little dab of the egg on the last unwrapped corner
Roll it all up and there you go!

Bring your oil to a high broil then turn to a med high heat and place egg rolls in pan use tangs to help flip the egg rolls.

Let cool and serve with romaine lettuce and a few sprigs on mint leafs.

For a dipping sause add 1/2 cup karo corn syrup and then add 1 Tbs (more or less depending on your like for hot foods) chili garlic sauce (you may want to add 1 tsp of water to make it a little less think.)

Dip and eat!

Personal Comments:

I love love love love this recipe i will be making it over and over and over I give it a 5 stars out of 5 stars!!!!

*Memphis-Style Barbecued Ribs by:Hannah

Ingredient
3 lb Racks baby back ribs
2 tsp Salt
2 tsp Coarse ground black pepper
2 Tbs Apple sauce
1/2 cup Red wine vinegar
1 whole small Onion, chopped (you can also use 1/4 cup dried onion flakes)
2 cloves Garlic-minced
1/8 tsp cloves (or 2 whole clove stems)
1/4 cup Yellow Mustard
1/2 cup Brown sugar, packed
2 Tbs white sugar
1/2 cup Ketchup
1 Tbs Lemon juice
1 t Louisiana hot sauce (or any hot sauce)
2 cups classic BBQ sauce (or any BBQ sauce you like)

Trim as much fat as possible from ribs.

Combine all the ingredience but the BBQ sauce in a bowl, and blend until smooth. Taste it and ajust where you think it may need or leave as is. Then place the ribs in your crock pot and pour the sauce (not the BBQ sauce) over the ribs and turn to a low and cook for 4-6 hours (if ribs are frozen cook for 6-8 hours)When serving smother the ribs in the classical BBQ sauce and enjoy!

Prep time: 10 min
cook time: 6 hours
cooking level: easy

Personal Comments:

I loved this recipe, the meat had extra flavor and cooked in a crock pot it just melted off the bone, so tender. I give this a 5 stars out of 5 stars

*Honey Spice glazed Ham by:Hannah

Ingredients:
1-2 cups honey
1 pinch at a time of Spice Rub, recipe follows
1 pre cooked spiral ham
1can Mandarin oranges

Mix together the following ingredients in a small bowl

Spice Rub mix:
1 tsp fennel seeds
1 pinch of coriander powder
1 tbs black pepper
1 ½ tbs red pepper flakes (you can you less if you don’t want it to spicy)
1/4 cup California chili powder (any sweeter chili powder will do)- if you don’t have a sweet chiliyou can put 1 tbs chili powder and 2 tbs brown sugar
1 tbs thyme
1 tsp salt
1 tbs ground Cinnamon

Directions:
After mixing all the Spice rub ingredients and set to the side, you’ll need another mixing bowl to place the honey in. Now sprinkle a little of your Spice rub mix at a time- taste each time, keep adding till you like the taste (remember you can always add to something, but it’s harder to take away)

Pre heat oven to 350

Place spiral ham on a cutting board and slice each slice of ham. Place pieces of ham in a casserole dish and glaze with the honey mix. Add one can of mandarin oranges with juices evenly over ham slices. Place ham in oven for 10-20 min glaze the ham half way through.

Prep time: 5-10 min

Cook time: 10-20 min

Cooking level: Easy

Personal comments:

This was a good way to cook ham i'm not a big ham fan but i liked this one i'll give it a 4 1/2 stars out of 5 stars

*Lemon Grass Steak scewers by: Dara Ngeat

you will need:

1-2 Tbs Plum Sauce ( or 1-2 Tbs Oyster Sauce-not both)
4 cloves garlic- minced
1-2 Tbs ginger- minced
1 Tbs Saracha sauce (hot sauce)
1 stock lemongrass (finely chopped
1-2 Tbs Palm sugar (or regular sugar- add a little at a time and taste to make sure you like it)
1-2 Tbs Soy sauce (add a little at a time and taste to make sure you like it)
Pepper- to taste
1 chuck roast (or any beef or chicken you like)

Directions

Place all the ingredients in a bag and marinate for 1-3 hours (the more you marinate the stronger the taste)

if you are cooking any veggies it would be better to place them on a seporat scewer they take longer to cook- it's nice to season your veggies with a little seasond oil mix with salt and pepper
Scewer your meat (while your veggies are starting) and place on grill turning the meat and checking to make sure you don't over cook your meat.

serve with rice and enjoy


prep time: 5-10 min
cooking time: 10-20 min
cooking level: easy


Personal comments:
I love this it's so good all i have to say yet again about my hubby's recipe is 5 stars out of 5 stars

*Marinade steak by:ck

Tender steak

1-2 cups soy sauce ( you may need more or less depending)

1/4 cup Dijon horseradish

1 TBS McCormack steak seasoning

1/2 TBS onion powder

1 1/4 TBS garlic powder

1 TBS oil- for cooking

Directions:

Place Dijon horseradish, steak seasoning, onion powder, garlic powder in the dish you'd like top marinade the steak in (you may place it all in a Ziploc bag.) mix in the soy sauce, marinade for 3-6 hours Make sure to turn meat over half way through.Pure oil into a skillet pan and heat to a med high cook steak to your liking.

Prep time: 3 hr 10 min

Cook time: 10-20 min

Cooking Level: easy

Personal comments:

I like my meat to have flavor and boy does this one have tons. In fact the longer you marinade it the more flavor it has and yummm yummmy taste!

I give this a 4 1/2 out of 5 stars.

Buttermilk Blue Cheese Dressing by:Hannah

Ingredients


Dressing:
1/2 cup crumbled blue cheese
1/2 cup buttermilk
2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
Kosher salt and freshly ground black pepper
1 bunch fresh chives, minced
2 pints yellow cherry tomatoes, or red grape tomatoes, or both
Kosher salt and freshly ground black pepper


Directions


To prepare the dressing, place the blue cheese, buttermilk, and olive oil in a medium bowl and stir together with a fork, mashing a little to break up the cheese. Season with the lemon juice, salt, pepper, and chives. Set aside.


Wash the tomatoes, and pat dry with a paper towel. Slice each tomato in half lengthwise and season with a pinch of salt. Add the tomatoes to the dressing mixture and toss to combine then garnish with freshly ground pepper, to taste.

Personal comments:
I'm not a blue cheese fan, but this was a very good dressing. infact i'm putting it high on my list of favs. i'm givin it a 5 stars out of 5 stars

Honey-Peppered Buttermilk-Fried Chicken by: Hannah

Ingredients


1/4 cup plus 2 tablespoons Essence, recipe follows

ESSENCE Creole Seasoning (also referred to as Bayou Blast):
· 1 1/2 tablespoons paprika
· 1 1/2 tablespoons salt
· 2 tablespoons garlic powder
· 1 tablespoon black pepper
· 1 tablespoon onion powder
· 1 tablespoon cayenne pepper (if you don't like spice as much only put 1/2 TBS)
· 1 tablespoon dried oregano
· 1 tablespoon dried thyme

1/3 cup honey
1 lemon, zested
2 cups buttermilk
8 chicken breast (or a mix of thighs and breasts)
1 cups all-purpose flour (if make more then 8 pieces of chicken you may need 2 cups instead of 1 cup)
1 tablespoon black pepper
Peanut oil, for frying


Directions


Combine 1/4 cup of the Essence, the honey and the lemon zest in a large plastic container or non-reactive stockpot. Whisk in the buttermilk and stir until salt is dissolved and honey is fully incorporated. Immerse chicken and refrigerate for at least 3 hours and up to 24 hours.


Combine flour, remaining 2 tablespoons Essence and black pepper in a large plastic or doubled brown paper bag; shake to combine. Drop 1/2 of the chicken pieces into flour mixture and shake excess flour from each piece. Repeat coating with remaining chicken pieces. Place coated chicken pieces on a large wire rack, set over a sheet tray and let rest, at room temperature for 10 minutes.


Heat 4 inches of oil in a large cast iron skillet or Dutch oven. Adjust oven rack to middle position and set a second wire rack over a second baking sheet. Place baking sheet in oven and preheat oven to 200 degrees F. Line 2 large plates with a double layer of paper towels.
Fry the chicken in batches, until golden brown, about 8 minutes. Turn pieces over and continue to fry until chicken pieces are golden brown on second side, about 8 to 10 minutes longer.



Remove and drain on paper towels. Using tongs, transfer to oven while you cook the remaining pieces till cooked all the way through.

prep time: 10-15 min
cooking time: 30-45 min
cooking level: medium

Personal Comments:
My hubby loved this and so did I. It was full of flavor and i loved the spice I'd give this a 5 stars out of 5 stars.

Hannah’s Buttermilk cheese rolls by:Hannah

you will need:


1tsp garlic salt
2 cups krusteaz’s buttermilk pancak mix
1 ½ cup water
1/3 cup buttermilk
1 cup grated sharp cheddar
1 Tbs italian seasoning (if you don’t have this recipe here's the following to help)
- 1/8 tsp each of the following
1. dried oregano
2. dried thyme
3. dried rosemary
4. dried baisl


½ cup butter (melt and brush on while still hot)

Directions:
Pre heat oven to 450 degrees f


Mix togther all the INGREDIENTS but the melted butter.


LIGHTLY BUTTER (OR SPRAY WITH PAM) A COOKIE SHEET, PLACE 1 TBS OF BATTER ON COOKIE SHEET ABOUT 1 INCH APART (THE DOUGH DOESN’T RISE TO MUCH SO IF YOU’D LIKE TO MAKE THEM SMALLER THE COOKING TIME WILL CHANGE TO 5-8 MIN. iF YOU’D LIKE TO MAKE THEM BIGGER THE COOKING TIME WILL CHANGE TO 10-12 MIN)


cOOK FOR 8-10 MIN OR UNTIL TOPS OF THE ROLLS START TO GET A LITTLE GOLDEN BROWN.


BRUSH MELTED BUTTER ON THE ROLLS RIGHT AFTER YOU BRING THEM OUT OF THE OVEN .

Prep time: 10 min
cook time: 10 min
cooking level: easy

Personal comments:
LOVE IT wow red lobster as nothing on me!!!!! 5 stars out of 5 stars all the way!!!

Red Velvet Cupcakes with Cream Cheese Frosting‏ by:Hannah

You will need:


2 1/2 cups all-purpose flour
1 1/2 cups sugar
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cocoa powder
1 1/2 cups vegetable oil
1 cup buttermilk, room temperature
2 large eggs, room temperature
2 tablespoons red food coloring
1 teaspoon white distilled vinegar
1 teaspoon vanilla extract

For the Cream Cheese Frosting:

1 pound cheese cake filling or 1 pound regular cream cheese)- I like the cheese cake filling cause it's not as sweet, and has a creamier flavor-mo better!
No butter if using cheese cake mix- it's already inside (2 sticks butter if using regular cream cheese)
1 teaspoon vanilla extract
1 cups sifted confectioners' sugar (or 4 cups if using regular cream cheese)
Chopped pecans and fresh raspberries or strawberries, for garnish

Directions

Preheat the oven to 350 degrees F. Line 2 (12-cup) muffin pans with cupcake papers.

In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder.

In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined. Divide the batter evenly among the cupcake tins about 2/3 filled. Bake in oven for about 20 to 22 minutes, turning the pans once, half way through. Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting.

For the Cream Cheese Frosting:In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.

Garnish with chopped pecans and a fresh raspberry or strawberry, or sprinkle with red sugar sprinkles.

Total Cooking Time:
40 min
Prep Time:
20 min
Cooking time:
20 min

Cooking Level:
Easy

Yield 24 frosted cupcakes

Personal Comments: I like this very simple and decrative. Next time i'll try to cook the cup cakes with the feeling on the inside it was just to much for just on top plus the cake didn't have the flavor i was hoping for. I give it a 3 1/2 stars out of 5 stars.

*Sesame- Ginger Chicken by:Hannah

you will need:


2 TBS teryaki sauce (thicker the better)
1 TBS sesame seeds
1 tsp ground ginger
4 boneless skinless chicken breast
1-2 TBS chopped green onion

Pre-heat oven to 350 degrees


Mix together the teri sauce and sesame seed and ginger in a bowl.


Place chicken in a cassarole dish so the juices say in. You may want to spray the pan with pam to make sure nothing stick. Brush a little of the sauce over the chicken. I like to take a spoon and drip some of the sauce on the chicken and using a pastry brush to brush it on. so if you don't use all the sauce people can use the rest to place on their chicken or rice with our worring about raw chicken in it! cook for 5 min and then turn over glazing the other side, cook for 10 min. Turn chicken back over and glaze again and cook for another 5-10 min or until cooked.


Serve with rice and sprinkle the green onion over the chicken.

Cook total time:
30 min

prep time:
10 min

cook time:
15-20 min

Cooking Level:
Easy


Personal Comments:

You may find some teri sauce with sesame seeds in it already that may help your wallet a little. I like the thick teri sauce it glazes better. I gave this dish a 4 Stars out of 5 stars.

Italian Toast appitizer by: DARA

You will need



French bread- cut at an angle
12 thin slice of prosciutto
1 round white mozzerelle choose thinly sliced
1-2 red tomatoes
12-15 baisl leafs
olive oil
fresh ground black pepper
1 head of garlic- cut whole head in half- horizontally



Pre heat the oven to a high broil.



Cut the bread and set again



Cut the prosciutto to fit the bread and set aside.

cut the cheese to fit the bread and set aside

cut the tomato to fit the bread and set aside



Heat a pan to a med high heat put a pink of olive oil on pan. with the garlic cut horizontally and the oil heated rub your garlic with outer peels still on to hold it together over the oil and hot pan to heat up garlic and soften. Rub heated garlic over the bread. and place on a cookie sheet.


Cover the bread with the prosciutto and place in the oven to toast on a high broil.

Place the cheese over the prochutto, then the tomato followed by the baisl leafs and sprinkle with olive oil and freshly ground black bepper

prep time: 10-15 min
cook time: 5-8 min
cooking level: easy

Personal Comments:
WOW! that's all i have to say is WOW WOW!!!!! 5 stars out of 5 stars

Olive Spread by: Hannah

you will need:

1 can black olives
2-3 green olives (place one green olive at a time and taste- these olives can be very over powering)
2-3 cloves garlic- minced
1 tbs olive oil (add a little at a time you don't want it to runny)
1tsp balsamic vinigar
1 loaf of french bread

Place each of the above items in a food processor and mince together.

Spread over a freash loaf of french bread and enjoy

Prep time: 10-15 min
cook time: 0
cooking level: easy

Persoal Comments:
I love love love love love this recipe 5 stars out of 5 stars baby!

Oreo Cookies by: Hannah

you will need:

Cookie wafters:
1 dark fundge cake mix
1/3 cup water
2 Tbs shortening

Cream Filling:
3 1/2 cups powderes sugar
1/2 Tbs granulated sugar
1/2 tsp vanila extract
1/2 cup shortening (or cream cheese for a richer taste)
3 Tbs hot water



Pre Heat over to 325 F

Blend all the ingredients for cookie wafers, then knead w/ your hand until it is pliable like dough. Form dough into 3/4 inch balls and press flat. Place on cookie sheet a 1/2 inch apart on greased cookie sheet ( i use ) Bake for 4-6 min or until cookies are crispy. Let the cookie wafers cool. Spread some of the filling over one of the wafers then place another wafer over that and enjoy!



Prep time: 10 min
Cook time: 4-6 min
Cook leavel: EASY

Personal comments:
I love this recipe it's sweet and good and hits the right spot I gave it a 5 out of 5 stars!

Cream Cheese Chocolate Cake by: Carlene Mosmon

This Recipe is dear to me and my family. Not only is it amazing, but Carlene was a close and dear friend to all of us. She passed away a few years ago and we all MISS HER SO VERY MUCH!!!! We'll see you soon Carlene.

You will need...

cake mix:
1 chocolate cake mix
3 eggs
1 1/4 cup water
1/2 cup oil
1 instant chocolate pudding

Filling mix;
8 oz cream cheese (i like to put cheese cake filling 1 cup)
1/2 cup sugar
1 egg

Pre heat oven to 350 F

Mix together all the ingredients for the cake mix with an electrice beater for 12 min.

When pouring mix and filling into dish first pour a little more then half of the cake mix into a lightly crease cake pan. Then pour the cream cheese mix over and spread evenly , then pour the rest of the cake mix on top.

Bake for 45-50 min

Prep time: 15-20 min
Cook time: 50 min
Cooking leavel: fairly easy

Personal comments:
I sometimes put a cheese cake pre made cream cheese for a little different taste. I give this a 5 out of 5 stars

Black Bean Apricot Salsa By:Debra Pierce (hannah's mom)

You will need:

1 (16 oz) bag of frozen corn
black been (this you will need to cook in advance)

1 red onion- diced

1 small jalopinio- if you don't want it hot take the seed out- diced

1 tbs celontro (or chines parsle)- fresh make a big difference - minced

1 can gorbonzo beans- drain water

Sauce:

2 tbs apricot jam
3 tbs lime juice
1/4 tsp chili powder
salt and pepper- to taste

mix together all the sauce ideams. Taste to see if you need to add more of anything if you like it sweet maybe more apricot, if spicy more chili powder just a few examples.

In a large container (make sure this container has a lid so you can cover while it's maranating) our in the corn, black beans, celontro, onions, jalopinio. Then pour the sauce over the corn mix and mix together well, place in fridge to maranate for a few hours or even over night.

*Surve w/ tosito chips, also good on salads or taco even

Prep time: 10-15 min
Cook Time: 0
Cook Leavel: Way Easy

Personal Comments:
When i first say this i was like apricot jam really that wont be any good. But let me tell you it blew my soxs off I love it love it love it. Of course a 5 stars out of 5 stars for this one!

Long Rice by:Hannah

you will need:

1 (14 oz) can chicken broth.
2 cups water (or you can just add another 14 oz can chicken broth for more flavor)
1 small white onion, diced
1 celery stem, diced
ginger (size of thumb from tip to middle joint), minced
2 cloves garlic, minced
4-6 packages (or logs) of long rice
1 tbs (more or less- to taste) soy sauce

soak long rice in water (not hot water) till it’s clear.

Boil the broth and (if using) water. When it starts to boil add everything but the long rice and soy sauce, cook for 5 min. Turn broth to a medium heat and add long rice and cook for 15 min. Then add the soy sauce and cook for 10 min or till the long rice soaks up all the broth.

Prep time: 5-10 min
cook time: 20-30 min
cooking level: easy



personal comments:
This recipe usually calls for chicken, but since I eat this with soyue chicken I took the chicken out. I love how the ginger just burst out of this recipe so I gave it a 5 stars out of 5 stars.

Soyue Chicken by: Hannah

you will need:

8-10 Chicken tenders (or 4-6 chicken breast)
1 cup sugar
1 ½ cup soy sauce
1 8oz can crushed pineapple w/ juice
1 8oz can water chestnuts (drain water)
2 cloves garlic minced
Ginger (size of thumb from tip to middle joint) minced

Pre heat oven to 350 F

Mix together everything but the chicken.

Place chicken in a glass cake pan and then pour soy sauce mix over chicken.

Place in oven and cook for ½ hour. Then turn chicken (everything will be on the bottom that’s ok this way it wont burn the water chests and pineapple) now cook for another ½ hour.

Serve with long rice (recipe on this blog just look up long rice)

prep time: 10 min
cook time: 1 hour
cooking level: easy



Personal comments:
I love this recipe when I’m feeling like a little hawaiian well the white version of hawaii... lol! I give this 5 stars our of 5 stars.

Caesar Chicken Wraps by: Hannah

you will need:

1/2 cup Caesar salad dressing
1/4 cup Grated Parmesan cheese, divided
1 tsp Lemon juice
1 tsp oregano
1/4 tsp Pepper
1 package (8 oz) cream cheese (softened to room temp- if just out of fridge heat in the microwave for 8-10 sec on high.)

1 Garlic clove, minced
1 diced celery
1 small onion chopped
1 can shredded chicken
1 large red tomato sliced
1 head of romaine lettuce
5 Flour tortillas (10-12 inches- the bigger the easier to wrap- if you don’t have the big ones use tooth picks to keep closed till eating.)

Preparation:

cook onions, garlic, and celery make sure not to get them to soft- then set aside.

In a small mixing bowl, mix the cream cheese, salad dressing, Parmesan cheese, lemon juice, oregano, and pepper. When mixed well take 2 tbs out and set aside for later. With the remaining cream cheese mix add the diced celery, onions, garlic, and canned chicken mix well.

For easier wrapping place wraps in the microwave for 10- 15 sec don’t get them to hot just long enough to soften them. Spread the cream cheese mix you set aside on the tortilla wrap. Then place a few romaine lettuce pieces on the tortilla and place the tomatoes on top. Spread about 1/4 cup cream cheese chicken mixture on top of the tomatoes. Roll up, cut in half, and serve.



*also good as a sandwich with bread


Prep time: 10 min
cook time: 10 min
cook level: really easy

Personal comments:
I love this recipe. And all my helpful hints I put in this recipe. I gave this a 5 stars out of 5 stars.

*Orange Chicken by: Dara

you will need:

1 full chicken
1 orange (make sure it’s sweet) cut into cubes
1 lemon cut into cubes (other half use for sauce)
1 tsp salt
1 tsp black pepper

Sauce and gravy mix:
5 cloves garlic very very finely minced
1 tsp salt
1 tsp black pepper
1 tbs fresh or dry oregano
4 tbs orange concentrate (frozen juice)
2 tbs butter melted
1 tbs sugar or brown sugar
1 tsp corn starch

Pre heat oven to 375 F cook for 1 ½ hours

Clean out chicken if you like to eat the insides cook to your liking and if not through away. Then Cut your orange and lemon into cubes and stuff inside the chicken. For best flavor sweeze oranges and lemons a little to loosen up their juices.

Tie up the chickens legs to keep everything inside, then rub salt and pepper over the whole chicken. Place chicken on a glass cake dish or on a cookie sheet and covered with tin foil for easy cleaning.

While chicken is starting to cook prep the sauce by melting the butter and mixing together the salt and pepper, oregano, garlic, 3 tbs (other tbs use for later) frozen orange concentrate, and sugar. 20 min into cooking glaze the chicken w/ the sauce, by using a pastry brush cover chicken do not use all the sauce the first time. Keep glazing chicken through out the cooking. Don’t use all your sauce the rest use as a gravy when eating.

Add the juices from the chicken to gravy mix then add 1 tbs orange. Heat the sauce to a med high and mix in cornstarch for thickening.

Prep time: 10 min
cook time: 1 and a half hours
cook level: Fairly Easy to Medium easy

Personal comments:
Try and make the gravy to your tasting sweet or more orange what ever you like it really makes your dish. I thought this dish could use more flavor that’s why I added make the sauce your favorite. Maybe if I had a better sauce I’d like this dish better...for now I give this a 3 and ½ stars out of 5 stars.

Finger Jell-O By: Debra Pierce (hannah's mom)

You will need:

4 cups boiling water
4 small envelope of Knox gelatin
3(3 oz) packages flavored jell-O of your liking


Dissolve flavored jell-O in boiling water while mixing flavor add gelatin and mix well. Pour through a stainer to remove any undissolved gelatin into a 9 X 12 pan. Chill in refrigerator for ½ hour to 1 hour and then can be cut into shapes.


Personal coments:
This is a really simple and fun thing to make w/ your kids so I give it a 4 stars out of 5 stars

Sweet and Spicy Ribs By: Dara

You will need:

Pork Ribs
4 tbs Honey
3 tbs hoisin
1 tbs cinnamon
1 tbs sugar
2 tsp salt
1 tbs Curry powder
½ tsp MSG (optional- it just helps w/ the flavor)
1 tbs cayenne pepper (more if you like it hot- less if you don’t)
1 tbs soy sauce
2 tsp saratcha sauce (less if you don’t like spice)

To cook
Grill-
Marinate for 1-4 hours or over night. With the extra sauce using a pastry brush glaze ribs while cooking. Put ribs on the grill and cook to your liking.

Crock Pot-
Place all of the above ingredience in crock pot and cook for 4 hours on 350F.

Personal comments;
I 100 % loved this invetion of my hubbies... I gave this a 5 stars out of 5 stars!

*Chicken Parmesan By: Hannah ngeat

You will need:

8 slices whole-wheat bread
1 tablespoon fresh (or dried) oregano
1 teaspoon garlic powder
4 teaspoons paprika
1/2 teaspoon salt
1/2 teaspoon black pepper
2 egg whites
1/2 cup milk
1/2 cup all-purpose flour
4 (6 ounce) skinless boneless chicken breast halves, pounded to 1/2-inch thickness
cooking spray
1 jar good-quality marinara sauce (about 3 1/2 cups)
3/4 cup (3 ounces) shredded mozzarella cheese
2 tablespoons (1/2-ounce) shredded Parmesan
1 box of pasta
3 garlic cloves minced

Directions
Preheat the oven to 400 degrees F.

Place the bread in the bowl of a food processor and process until fine crumbs are formed, about 25 to 30 seconds. Put the crumbs on a baking sheet and bake for 12 minutes, until golden. (You will wind up with about 1 1/3 cups toasted crumbs.)

Start cooking your pasta and marinara sauce- add minced garlic to sauce.

In a medium bowl (bowl #1), toss the crumbs with oregano, garlic powder, paprika, 1/4 teaspoon salt and 1/4 teaspoon pepper. In bowl # 2, whisk the egg whites and milk together. In a bowl #3 stir together the flour, and the remaining 1/4 teaspoon salt and 1/4 teaspoon black pepper. Dip each piece of chicken, 1 piece at a time, in bowl 1, then bowl 2, last bowl 3.

Place breaded breasts in a buttered glass baking dish and spray on each side with cooking spray, about 5 seconds total per side. Bake breasts until cooked though and crumbs are browned, about 15 minutes.

Heat a pan to a high heat and add olive oil place chicken one at a time and cook for 2 min on each side till really golden and crispy. Place pasta on a plate and pour marinara sauce over pasta and place chicken on top, sprinkle mozzarella and parmesan cheese on chicken soon so it melts.

Personal comments:
I used a sweet marinara it seems to go better with this kind of chicken. I would say that you use fresh oregano it makes the taste so much better. I love love love chicken parmesan I eat it every were I go to see who has the best so far dave and busters as taken the gold but this comes close. This is my favorite dish of all and I would have to give it a 5 out of 5 stars.

Dara's Amazing Garlic Meat Loaf By: Dara

You will need:

Ground beef
4 frozen garlic bread- toasted
1 white onion
2 cloves garlic minced
pinch of salt
1 tsp pepper
2 tsp chili powder
2 tsp red cayenne pepper
2 tbs sugar
1 tsp MSG (helps w/ the flavor, but if you don't have it- it's ok)
2 tbs butter
brown sugar
ketchup
mustard

Directions:
Turn oven on to a high broil, then toast the garlic bread till it’s crispy but not burnt.

Now pre heat oven to 350 F.

Mince the garlic and add to a large bowl with the ground beef. Add the chopped uncooked onions. Add the garlic bread by crumbling it in to med size. Add the salt and pepper, sugar butter, chili powder, cyan pepper and mix together with hands. Try not to crush to much of the bread into smaller peaces it taste better when there bigger peaces. Add mix into a bread pan and place a cookie sheet with tin foil (just in case the juices seep out) Cook for 1 hour. Right after you pull it out sprinkle some brown sugar on top so it can melt a little.

When serving if you want you can spread mustard and ketchup on top of the loaf.

Prep time 10-15 min

Prep and Cook level: easy

Cook time: 1 hour

Personal comments:
Also when serving the juices at the bottom of the bread pan taste yummy when sprinkled on top of the loaf as well. My husband doesn’t like mustard as much as me so he mixed ketchup and mayo. I fell in love w/ this version of the classic meat loaf, I have to Dara yet again 5 stars out of 5 stars.

Breakfast Ham Crisp by: Hannah

you will need:

1 small bell pepper chopped
1 small onion chopped
2 tablespoons unsalted butter
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons sour cream
1 tablespoon finely chopped fresh or dry tarragon leaves (or basil or thyme)
12 slices Black Forest or Virginia ham (without holes; 10 ounces)
12 large eggs

Accompaniment: buttered toast and hash browns
Special equipment: a muffin tin with 12 (1/2-cup) muffin cups

DirectionsPreheat oven to 400 degrees F.

Prepare green peppers and onions: Cook peppers and onions in butter with tarragon (basil or thyme), salt and pepper in a large heavy skillet over moderately high heat, stirring, until they are tender , about 5 minutes. Remove from heat and stir in sour cream.

Assemble: Fit 1 slice of ham into each of 12 lightly oiled muffin cups (ends will stick up and hang over edges of cups). Divide sour cream mix among cups and crack 1 egg into each. Bake in middle of oven until whites are cooked but yolks are still runny (you can also scramel the eggs instead), about 15 minutes. Season eggs with salt and pepper and remove (with ham) from muffin cups carefully, using 2 spoons or small spatulas.

Cooks' note: The eggs in this recipe are not fully cooked, which may be of concern if salmonella is a problem in your area

personal comments:
When i tried this i liked it. It was small and simple and fun to make! I would give it a 4 stars out of 5

English Trifle (Americanized) by:Jill Gollaher

You will need:

3 small packages vanilla pudding*
2 small packages strawberry or raspberry Jello
3 cups boiling water
1 ½ cups vanilla ice cream
1 can (or fresh) mandarin oranges
1 can (or fresh) chunked pineapple
3 bananas, sliced
1 angel food cake or loaf of pound cake (I like pound cake best), cut into chunks
1 pint whipping cream
¼ cup sugar
1 tsp vanilla extract

Make pudding according to directions on the boxes. (Makes 6 cups of pudding) Refrigerate. Dissolve jello in 3 cups boiling water. Stir in vanilla ice cream, mandarin oranges, pineapple, and bananas. Pour half of mixture into a very large glass serving bowl. Pour the other half into a serving bowl. Refrigerate both. When jello is partially set, layer half of the cake chunks on top in the serving bowl. Spread on half of the pudding. Pour the other half of the partially set jello on top of pudding. Add remaining cake and then spread the rest of the pudding on top.

Refrigerate all day or overnight. Before serving, whip the cream with about ¼ cup sugar and 1 tsp vanilla. Whip the cream stiffly and spread over the top of the trifle.

* I sometimes make my own vanilla custard (pudding). Use a recipe that makes 6 cups of pudding. The trifle tastes even better with homemade pudding. Yum Yum!



Personal comment:
The first time I ever heard of a trifle was when Rachel (from Friends) made it and if any one has seen that TV show that trifle did not turn out to well. But I tried the virsion of the Trifle when getting our temple prep classes from Greg and Jill Gollaher. And let me tell you I would not change a thing about it it was just amazing. Thanks Jill for the recipe I’ll have to keep making this till I get it to taste as good as yours tasted. I have to give it a 5 out of 5 Stars.

Cherry Tomatoes Stuffed w/ Chicken Apple salad by:Hannah

you will need:

2 (8oz) chicken breast (boneless and skinless)
water
16 (give or take) cherry tomatoes
2 granny smith apples
1 tsp lemon juice
Salt and freshly ground black pepper
1 small onion (or 2 whole stems green onions)
3 tablespoons sour cream (or mayonnaise
2 teaspoons chopped fresh parsley leaves (or cilantro)
16 very small sprigs parsley, for garnish

Directions

Poach chicken in water and set aside to cool. Carefully slice off a small amount of the top of tomatoes (be careful not to remove too much) and scoop out seeds. (A 1/4 teaspoon measuring spoon works well for this procedure.) Peel apples, remove core and chop fine, and coat with lemon juice. Chop cooled chicken fine, season with salt and pepper and cinnamon, and stir in sour cream and chopped parsley, mixing well. Spoon chicken salad into tomatoes and garnish with parsley.

Cooking time: 10-15 min

Personal Comments:
This is a quick and easy and perfect little snack any time of the day. I loved this recipe so I gave it a 5 out of 5 stars.

Tomato cottage cheese chicken pasta by: Hannah

you will need:

4 boneless chicken breasts (or 4 -4oz pork chops)
1/4 teaspoon dried oregano
1 can tomato sauce (for better taste try a seasoned tomato sauce)
1 small can tomato paste (or 1 cup whipping cream) -this is to thicken the sauce for later
1 can chicken broth
1/2 lemon, zested
2 tablespoons lemon juice

Tomato cottage cheese mix:

1 tablespoon olive oil,
2 cloves garlic, minced
1 small white onion, diced or sliced
1 can diced tomatoes (for better flavor try any seasoned diced tomatoes)
1 (10-ounce) bag of frozen spinach (thawed and excess water squeezed out)
1/2 teaspoon salt,
1/2 teaspoon freshly ground black pepper,
1/4 teaspoon dried thyme
1/4 cup (2 ounces) cottage chees

Directions

Boil water and cook your pasta, when cooked all the way rinse with cold water to stop it from cooking.

Heat a medium sauce pan on high while adding tomatoes sauce, tomato paste (or whipping cream), chicken broth, lemon zest, lemon juice, and dried oregano- bring to a boil. Add chicken (or pork chops) and boil for 2-3 minutes, turn heat down to a low simmer and cook for 20-30 minutes.

*Thaw out the spinach and drain the extra water and set aside.

Tomato cottage cheese mix:

5-10 minutes into cooking the meat in a different medium saute pan warm the 1 tablespoon olive oil over medium heat. Add the garlic and onions cook until fragrant, about 1-2 minute. Add the canned diced tomatoes, spinach, salt, pepper, and thyme. Cook until combined, about 2 more minutes. Transfer the mixture to a medium bowl. Add the cottage cheese to the bowl as well, and stir to combine and cover to keep warm and set aside.

Rinse the spaghetti noodles in hot water to loosen and reheat.

When your serve place your noodles on a plate then place the chicken on top and sprinkle some fresh or dried oregano on the chicken. Then place the tomatoe cottage cheese mix on top of the chicken and then spoon some sauce over the top and enjoy!

Personal comments:

I found this recipe on line and I changed it completely they asked for sun-dried tomatoes but I find those to be a little sour. They also asked for goat cheese, but I find that to taste really nasty- so I added cottage cheese to make it like lasagna . Also they asked you to cook the pork with oil but I found that to make the to pork really dry so I made up a sauce to cook it in and I love it! They also told you to stuff the pork chops with the Tomato cottage cheese mix before you cooked it but I found it harder to cook and all the stuffing fell out, plus the pork chops were so thin I didn’t have much room to stuff it with. So I just placed the tomato cottage cheese mix on top and it worked out perfectly this way people can put as much as they like.
Another thing is this recipe works well with chicken too, I just wanted to find a different way to cook pork. I would give this recipe a 4 1/2 out of 5 stars!





*helpful hints

Thai Curry

You will need: 2 to 3 cans coconut milk 1 (4oz) Red curry paste  1 can bamboo shoots (if not already thinly slices- you'll need to slice them) 1 can baby corn (slice thinly) 1 med or large white onion (cut in to square chunks- about 4 cuts) 1 (1 lb) yam (cut into even large squares- same as potatoes) 4 to 6 med or large potatoes (cut into even large squares- same as yams) 4-6 chicken thighs and/or breasts (cut into even large cubes) 2 Tbs (or to taste) sugar 1/2 Tbs (or to taste) salt 3-4 cups (depending on size of pot) water Veggie oil (enough to cote the bottom of your pot to cook the chicken) Lemon paste: (blend the following in a blender till it makes a paste) 2 shoots of lemon grass 5 lemon leafs (these are hard to find but it's ok if you don't have any) 5 cloves of garlic 1 Ginger (a little bigger then your thumb) Put a pot on the stove and cote the bottom of the pot with veg oil. Turn the heat up to med-high and add cubed chicken and lemon paste. Stirring occasionally to evenly cook the chicken and mix the paste. Once chicken starts to look white add the curry pastes, salt, coconut milk and stir together. Then add the water (remember the thicker you want it put in less water) and sugar mix very well, while you turn the heat on to high. Add the potatoes and onions and let cook for 10 min on high. Turn heat down to med and add the yams and cook for 5 min. (try not to stir to much or to vigorously so you don't disturb the potatoes and yams) Keep a good eye on your potatoes and yams so they don't get to mushy. Turn the heat down toa low simmer and and add the bamboo and corn, let cook for 5 more min. serve with rice or french bread Cooking time 30-40 min Personal comments: The thia curry paste is very important to the taste if your looking for a more thai curry that is but i guess any red or yellow curry paste will do. I would not make to much with all the starch it can fill you up fast. I also like it thick it does seem to have more flavor if it's not to watery. All in all I would have to give this dish a 4 1/2 stars out of 5!

Basil cream spaghetti sauce by: Dara

You will need:

1 package of hot sausage (or not hot if you like)
1 bottle or can of any spaghetti sauce you like
1 cup- chopped basil leafs (set aside a few for garnish if desired)
2 cups whipping cream or sour cream
1 small white onion- diced
2 cloves of garlic (less or more if you desire)- minced
1 Tbs sugar
5-8 cherry tomatoes (fresh is better but if desired you can add any other kind canned or not)- diced
1 can black olives (drain the water)
Fresh parmesan cheese for serving (it just taste better fresh)
1 package of spaghetti noodle

Start to boil a pot of water for the noodles add a little oil to the water to help the noodles not stick together. When the water has come to a small boil add the uncooked noodles and keep stirring so they do not burn to the bottom of the pot. When the noodle is tender drain water out and run under cold water to stop it from cooking more.

Pour your spaghetti sauce into a pot and heat on med. Add the cream and stir turning up the heat to help thicken the sauce. Stir occasionally so sauce does not burn to the bottom.

Mean while spray a pan with butter and cook your sausage (remember to help the sauce w/ flavor you want all the extra juices to add to spaghetti sauce) Make sure the sausage it fully cooked. You may cut it in half and cook it for a little and then cut into smaller peace to speed up the cooking. When finished put the sausage aside for later (this way when serving people can add as little or as much as they like)pour the sausage sauce into the spaghetti sauce for extra taste. Spray the pan with more butter and put the uncooked onions in the pan, cook till almost see through.

Then add the garlic and cherry tomatoes to the sauce and sugar and mix well. Then add the basil leafs and black olives,mix well and cook for a few more minuets.

Before serving run the noodles under hot water to loosen and also heat back up.

When serving place the spaghetti noodles onto the plate add the cut up sausage you set aside earlier. Then cover that with the sauce and sprinkle with parmesan and the left over basil leafs.

Cook time 15-20 min. over all really easy


Personal comments-
I would add black olives and white onion to the sauce it helps with the look and I love the taste! Above I have added these items and high lighted them in and red- if you would like to add them to make it easier! I gave this a 5 out of 5 stars.

Artichoke suprise by Dara

you will need:

Full Artichoke (uncooked)
2 or more cups whipping cream
1 Tbs butter
salt and pepper to taste
2 cloves (or more) garlic
2 1/2 cups parmesan cheese

Cut the stem of the artichoke off and pluck any bad leafs from the bottom. Then cut the tips of the top leafs off (both as shown below- when cutting the tips of the top leafs off do not follow picture #1 that's to much it wont look right. Follow the next picture #2)



(another thing you don't need to cut all the outter leafs just the top ones)



Turn a pot of water on and place artichoke inside. Boil till center of the bottom of the artichoke is a darker green and fork tender. Do hot boil to long or the next step will ruin the look of the finished product.

Mean while pour about 2 cups of whipping cream and 1 Tbs butter, and 1 cup of the cheese into a pan and turn on the heat to medium low. Then cut up about 2 garlic cloves and set aside. Now turn the heat up and add salt and pepper just a pinch for taste. Then add garlic, keep stirring the cream on medium high now the heart will thicken the cream. Mean while add the rest of the parmesan cheese to help with the thickness. Keep stirring so it does not stick to the bottom.

The following is a diagram of what an artichoke is...on the inside:



After the artichoke is cooked take it out of the hot water (do not dump hot water out yet) Then drain as much water out at possible, running it under cold water so it does not burn you during the next few steps. Now with tongs (being very genital to not push the outer leafs out to far) peel out the center (inner petals) leafs (now I would place them on a plate because for the cost of artichokes I hate to waist anything) but when you get closer to the heart of the artichoke you don't want to save those leafs. Protecting the heart are tons of pokey hairs(the choke-you do not eat). If you have boiled it just long enough those hairs should come out easy with a spoon. (Remember to be genital with the remaining leafs so you have a prettier finish product.)The picture below is half of the hairs spooned out to show you how it should look!

Once all the hairs have been scrapped out run it under water to rinse out any other hairs. Then place back in hot water to heat back up, just 1 min.



Place the finished artichoke in a bowl and take the now thicker cream mix and pour over artichoke evenly. Making sure that you get as much as you can in between the leafs. Then sprinkle with parmesan cheese and serve.


Cook time 15-20 min. over all really easy


Personal comments-

It's a good appetizer and it goes fast so the bigger the artichoke the better. It's best if you also have enough cream on the side because I’ve always found that cream runs out even faster...lol! The cream mix also goes. Over all I have to give this a 5 out of 5 stars! I love it!!!!