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Olive Garden Fettuccine Alfredo with Chicken

Life has been a little crazy around here lately. I'm sure you can relate. We've been so busy I'm lucky if I get the kids fed at all, so making some culinary delight is simply out of the question. I have been able to whip up a few yummies, and I have taken pictures, but finding the time to actually post the recipes has been a difficult task. Sooo... for the next few weeks my posts might be few and far between. Bu-uut... I'll make sure they are the really good ones.
Like this one for instance.

Here's what you will need:
1 pint heavy cream
2 T. cream cheese
3/4 c. Parmesan cheese
1/2 c. butter
1 tsp. garlic powder
1-2 chicken breasts

Throw all ingredients in a pan and heat until the cheese melts and thickens a little, stirring with a wire whisk. Grill chicken and cut into strips. Serve over fettuccine noodles.

Cherry Pineapple Dump Cake

My mother and father in law came up for the weekend to watch me speak in stake conference.... glad that's over....
so I had an excuse to make this unbelievable cake. :) It really can't get easier and you'll be hooked after one bite. Thanks Linds for sharing the recipe.

Here's what you will need:
1 yellow cake mix
1 20 oz. can cherry pie filling
1 20 oz. can crushed pineapple
1-2 sticks of butter/ margarine
Spread 1/2 of the cake mix on the bottom of a greased 9x13 pan. Dump the cherries and pineapple and spread out.
Sprinkle the rest of the cake mix on top. Thinly slice butter and cover top of cake.
Bake at 350* for 48 to 53 minutes. I dare you to eat just one piece.

Oreo Icecream

A few years ago Chad gave me an ice cream maker for Mother's Day and it is still one of my favorite gifts. I have a hard time getting this recipe to set up so I just put it in the freezer for a few hours. The kids (and Chad) always come begging for seconds.
Here's what you will need:
4 c. milk, half-and-half, or light cream
1 1/2 c. sugar
1 T. vanilla
2 c. whipping cream
Crushed Oreos to taste
In a large bowl combine milk, sugar, and vanilla. Stir until sugar dissolves. Stir in whipping cream. Freeze in a 4 or 5 quart ice-cream maker according to directions. When ice-cream has set up most of the way add Oreos and continue to freeze. Makes 2 quarts.

Lemon Strawberry Freezer Jam

This is such an easy jam recipe and it's really good too. It is a mixture of Haylee's and my sister Michelle's recipes. I made a batch without lemon and added chopped mango and it is also really yummy. There's nothing quite like homemade jam!


Here's what you will need:
4c. crushed strawberries
1/4 c. lemon peel
1 pkg. pectin
1 T. lemon juice
4 1/2 c. sugar
1 c. light corn syrup

Prepare strawberries in a bowl. Grate lemon peel and cook in a little water for 5 minutes. Add lemon to strawberries. In seperate bowl measure sugar. Mix in 1 box pectin into fruit. Let sit for 30 min (stirring every 5 min.) Pour corn syrup into fruit and gradually add sugar. Stir until disolved. Pour into prepared containers. Let stand over night then freeze.

Lemmon Turkey Wraps

I told you I put that dressing on EVERYTHING and I wasn't kidding. It was so stinking good on this wrap, it definately a new favorite now.
Here's what you will need:
Spinach wraps
turkey deli meat
avacado
cheese
cream cheese
red leaf lettuce
tomato
Lemon Poppy Seed Dressing

Lay the wrap flat on the table and spread a little cream cheese on it. Layer the lettuce, turkey, avacado, tomatoes and cheese and drizzle the dressing over it all. Wrap up and enjoy!

Shish-ka-bobs

Remember that lemon dressing that I said is so good on EVERYTHING? Here's a perfect example. I just made regular shish-ka-bobs with steak, chicken, onion, and green pepper and drizzled a little of the dressing over them. It added a little kick and they were really delicious, just ask Logan!

Lemon Poppyseed Dressing

It's all about the lemons lately. I can't get enough of them so I have been putting lemon in everything lately. This dressing is amazing and tastes delicious on EVERYTHING! I would probably put it on my toast in the morning if I could find a way to do it with out making the bread soggy. It's a very light and refreshing dressing, perfect for this time of year.

Here's what you will need:
2 lemons equaling about 1/3 - 1/2 cup lemon juice
1/4 c. olive oil
1/4 c. rice wine vinegar
1/4 c. sugar
2 tsp. poppyseeds
2 T. onion
1 clove garlic
lemon zest

Zest and juice lemons and add bottled lemon if needed. Put onion in a blender or grate with cheese grater and add the rest of the ingredients. Add salt and pepper to taste.

THE sugar cookies

These are the cookies that started it all. I made then one Sunday evening and Haylee and our friend Lindsey came over. Haylee was HOOKED! Pretty soon we were making them every other day. About 15 lbs. later we realized we had a problem and it was serious! I have two rules when making cookies and they are 1- Bigger is ALWAYS better and 2- if you haven't made yourself sick on cookie dough before the first batch comes out of the oven then you haven't made them right.

Here's what you will need:
1/3 c. butter or margarine
1/3 c. shortening
3/4 c. sugar
1 tsp. baking powder
1 egg
1 tsp. vanilla
2 c. flour
Beat butter and shortening on med for 30 seconds. Add sugar, baking powder, and a dash of salt. Beat until combined. Beat in egg and vanilla. Beat in as much of the flour as you can with the mixer. Stir in remaining flour by hand. Cover and chill for 20 minutes.
Roll out on a floured surface and cut into shapes. ( I don't know why but I swear circles taste better!) Place on greased cookie sheet. Bake at 375* for 7-8 min. (I like mine really soft and like I said before BIG so they end up cooking for about 8 1/2 min.)
Frosting:
1/3 c. butter or margarine
4 1/2 cups powdered sugar
1/4 c. milk
1 1/2 tsp. vanilla or almond extract (way yummy with almond extract)
milk
food coloring
Beat butter until fluffy and gradually add in powdered sugar. Beat in the milk and extract and add more milk if needed. This frosting recipe is enough for 2 batches of cookies so you can either half the frosting recipe of double the batch of cookies. I would double the cookies if I were you. :)

Homemade Pizza Dough and BarbecueChicken Pizza

Who doesn't love a good homemade pizza? I know that I am a fan. This dough couldn't be easier. My kids just like plain ol' cheese pizza so I form a little wall in the dough to make two pizzas on one pan.
I know, I know~ genius right? Anyway, it's a really easy and tasty pizza. Just add your family's favorite toppings.

Here is what you will need:
Crust:
2 3/4 c. to 3 1/4 c. flour
1 pkg. active dry yeast
1 c. warm water
2 t. cooking oil
In mixer combine 1 1/4 c. of the flour, yeast, and 1/4 tsp. salt; add warm water and oil. Beat on low for 30 seconds then beat on high for 3 minutes. Stir in remaining flour and knead to make moderately stiff dough that is smooth and elastic (6-8 min. total.) Cover and let rest for 10 minutes. Grease pan and press into bottom. Add toppings and bake @ 350* for 10-13 minutes.

Barbecue Chicken Pizza:
Sweet Baby Ray's Barbecue Sauce
Red onion slivers
Pineapple tidbits
Chicken (about 1 breast)
Cheese




Cut chicken into chunks and cook in 1 T. olive oil. When chicken is cooked through add a little bit of BBQ sauce to coat chicken.Spread dough with BBQ sauce and sprinkle with all of the other ingredients. Bake for 10-13 min.

Brownies with mint frosting

This is my mother in law's brownie recipe and my mint frosting recipe and the two combined are FABULOUS! I am kind of on a diet right now (not the kind of diet most people think of- I am just trying to eat 1 cookie a day as opposed to my usual 12) and these brownies were just way too tempting. Mint and chocolate are my favorite combo so I had to give in a little, but it was so worth it.

Here's what you will need:
Brownies:
2/3 c. butter
3/4 c. cocoa
4 T. oil
2 c. sugar
4 eggs
2/3 tsp. salt
1 c. flour
2 tsp. vanilla

Melt butter and whisk in chocolate. Add remaining ingredients.

Pour into a greased
9x13 pan.

Bake @ 350* for 25 minutes and let cool.

Frosting:
3/4 c. butter, room temp.
3- 3 1/2 c. powdered sugar
1 1/2 tsp. peppermint extract
1 T. heavy cream
green food coloring

Beat with egg beaters until creamy. Add powdered sugar until you have reached the right consistency. Add milk if needed.

Eclair Cake

I would probably be willing to sell a kidney for a piece of this stuff. I've had this recipe since I was in high school but I had forgotten about it until Chad asked me to make it for Easter. I am so very glad to have it back in my life. :)

Here's what you will need:
2 small packages french vanilla pudding
3 c. milk
8 oz. cool whip
graham crackers

Frosting:
2 oz. semi-sweet chocolate chips
2 T. butter
2 T. Karo syrup
1 T. vanilla
3 T. milk
1 1/2 c. powdered sugar

Line bottom of a 9x13 pan with graham crackers.

Mix pudding, milk, and cool whip and pour a layer over the graham crackers.

Repeat layers ending with graham crackers on top. I use a knife and cut the edges of the graham crackers to fit my pan.


For the frosting heat butter in a pan on med. heat. Add other ingredients and whisk so that there are no lumps. Pour over top of cake and spread evenly.

Refrigerate 6 hours or over night (the longer the better.) Do not cover.

If you want to get all fancy schmancy you can add some flowers with frosting.

California Rice and Wheat

Here is another wheat dish. It tastes alot like funeral potatoes but in rice form.

Here's what you will need:
2 c. cooked rice
12 oz. sour cream
1/2 onion chopped
1 c. cooked cracked wheat
1 large can diced green chilies
1 1/2 c. grated cheddar cheese
1 can cream of chicken soup
olive oil

Cook wheat in a crock pot on low over night. Saute onions in olive oil until tender and golden. Add remaining ingredients and stir until blended. Bake uncovered at 350* for 40 min. until sides are bubbly. Enjoy!

The Very Very Best Guacamole

You may think I am exaggerating but Really really I'm not. This is the best guac EvEr! and it's really easy. My BFF, Kally taught me how to make this guacamole years ago. It's one of those recipes that is supposed to be a side dish but it's so friggin' good that I sometimes make it for dinner and then eat WaY too much. Oh- it's good.

Here's what you will need:
(This recipe is enough for a group of people but can be trimmed down if you are making it for yourself. Also,just make it how you like it- if you hate tomatoes, leave them out etc.)

5 ripe avocados
1-2 Roma tomatoes
1/4 of a large onion
1/2 c. shredded cheese
garlic salt
salt

Mash avocados with a fork (you can put them in a blender but I like it a little chunky so that's why I do i with a fork.)



Dice tomatoes and onion and add them in along with the cheese. Add garlic sat and salt to taste. Serve with tortilla chips.

Creamy Italian Chicken

Who doesn't love a quick and delicious crock pot dinner? This one is one of my staple recipes. It's about the easiest dinner in the world and other than Landen ( the pickiest of picky kids) everyone in my family gobbles this one up!

Here's what you will need:
2-3 large chicken breasts (depending on family size)
1 8oz. brick cream cheese
1 packet of Italian Dressing
1 can cream of mushroom soup

Simply put all ingredients in the crock pot and cook on low for 6-9 hours. Shred the cricken a little with forks and sere over rice.

Loaded Black Bean Soup

I found this recipe on the blog Jamiecooksitup.blogspot and it sounded good so I decided to make it. About half way through I began to doubt the tasteyness of this soup. To my utter and complete surprise not only did I think it was delicious but my kids did too. I doubled the recipe and froze it in 1 1/2 c. increments in sandwich bags that way I can just defrost a bag for a quick lunch or to use in other recipes that call for black beans.
I made this soup on a warm day.... not a good idea. My house was SO hot when I got done because a pot simmering on the stove for 2 1/2 hours gives off a lot of heat! I think this would be great in the winter or for on a rainy day.

Here's what you will need:
3 c. dried black beans
4 bullion cubes
12-16 c. water
1 T. canola oil
2 green or red peppers, chopped
2 onions, chopped
1 1/2 T. cumin
2 T. oregano
1 1/2 T. sugar
2 tsp. salt

Toppings:
ham
red onion
avocado
lime
cilantro
sour cream
cheddar cheese
tortilla chips

Put the beans, bullion, and water in a large soup pot. Bring to a boil, then turn down to medium heat and let simmer for 2 1/2 hours.
When he beans are soft and cooked through, heat a large skillet and add oil. Saute the chopped onion and pepper, until he onion is golden brown.


Blend the cooked onions and pepper in a blender with 1/2 c. water, the cumin, and oregano. Don't puree this, just get it blended up a bit, so there are still some chunks in the mixture.
Add the onion/seasoning mixture to the soup, then ass the sugar and salt. Simmer for 10 min. Serve with toppings

To Freeze:
Put a sandwich bag in a cup with the top hanging over the edges. Place 1 1/2 c. of the soup in each bag. Squeeze out as much air as possible and seal. Lay flat in the freezer.

Chad's Famous Chocolate Chip Cookies

A few years ago Chad discovered this recipe from my Better Homes and Gardens cook book. Even though one batch makes A LOT of cookies he felt like it wasn't quite enough so he began doubling the recipe so that we would have enough to share with the neighbors. Don't tell him I told you, but he gets really jealous over other people's chocolate chip cookies!

Here's what you will need:
1/2 c. shortening
1/2 c. butter or margarine
1/2 c. sugar
1 c. packed brown sugar
1/2 tsp. baking soda
2 eggs
1 tsp. vanilla
2 1/2 c. flour
2 c. semisweet chocolate chips

Mix the shortening and butter for 30 seconds. Add the sugar, brown sugar, and baking soda. Beat until combined and add the eggs and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in remaining flour and chocolate chips. Drop by rounded teaspoons 2 inches apart on a greased cookie sheet. Bake @ 375* for 8-10 min. Let cool on wire rack. Enjoy!

Winger Salad

This is seriously the best salad ever! I could eat it every day. It's perfect for a summer B-B-Q, especially if you add some fresh strawberries to it. MMM-MMMM-MMMMM!

Here's what you will need:
1 head red leaf lettuce (I actually use spinach because I like it better, but they are both good)
1 can mandarine oranges
Craisins, to taste
Slivered almonds, to taste
Dressing:
3/4 c. red wine vinegar
1/2 c. olive oil
1/4 c. red onion
1/2 c. sugar
1 tsp. dry mustard
Blend dressing ingredients in the blender until smooth (onions should not be chunky) and then add 1-2 tsp. poppyseeds

I like to toast the slivered almonds in the oven with a little Pam spray and sugar, but be careful because they burn very easily. I burned mine the night I made the salad in the picture so I just used some crushed walnuts and it was still great. The recipe for the dressing kind of makes a lot so I just half the recipe for 1 salad.

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Spinach Artichoke Dip

I got this recipe from my sister in law's sister Erin. I think it is best served warm with crackers, but Chad likes it on top of things like burritos and sandwhiches. Either way it's delicious. I halved the recipe for my family and it was plenty. (Sorry I don't have a picture.)
Here's what you will need:
1 bunch green onions
4 Tbsp Butter
5 cloves garlic, minced
10oz frozen spinach, thawed/drained
1 can (6oz-ish) artichoke hearts (not marinated), chopped
1 16oz container sour cream
1 8oz block cream cheese
16 oz cheese (I usually use Colby Jack)



Sautee onions and garlic in butter. Add spinach, hearts, sour cream and cream cheese. Mix in cheese until thoroughly melted.

Chocolate Malt Cake

I made this cake for Logan's birthday and it is one of my all time favorites. It is SO rich! It's one of those deserts where you have to eat it in shifts, because it is too sweet to eat all at once (unless you're a champ like me!). I got the recipe from Jana's blog (doublethedeliciousness.blogspot.com) and she got it from Our Best Bites. It's a keeper.
Here's what you will need:
THE CAKE:
2 1/4 cup flour
1 1/4 cup sugar
3/4 cup unsweetened cocoa
1 1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup milk
1 cup malted milk powder (find it by the hot chocolate or instant breakfast stuff!)
1 cup vegetable oil
3 large eggs
1 cup sour cream
1 teaspoon vanilla

Preheat the oven to 350 degrees. Butter and flour 2 9" round cake pans. Combine flour, sugar, cocoa, baking powder, baking soda, and salt in a large bowl or your mixer.

In a small bowl, combine the milk with the malted milk powder and stir until dissolved. Add the milk mixture to the dry ingredients along with the oil and eggs. Beat until smooth. Add the sour cream and vanilla and beat just until combined.

Pour batter evenly into prepared pans and bake for 20 minutes. (I ended up baking mine for 30 minutes...just use a toothpick to make sure the center is cooked before taking them out of the oven!) Let the cake cool in the pans for 10 minutes and then transfer to racks and let cool completely.

After the cakes have cooled completely, make the icing.

MALT ICING:
(This makes a ton of frosting but I used all but about a cup of it...so I definately wouldn't half the recipe. My kids would have just guzzled down the icing if I'd let them!)
1 1/2 cup butter, softened
3/4 cup unsweetened cocoa
1 1/4 cup heavy whipping cream
3/4 cup malted milk powder
7 1/2 cups powdered sugar

In a large bowl, beat butter and cocoa until creamy. In a small bowl combine cream and malted milk powder and stir until dissolved. Add the cream mixture to the butter mixture, and beat at low speed to combine. Gradually beat in the powdered sugar until smooth.

Take each cake and use a bread knife to cut them in half so you end up with four round cakes. Place one on a plate and cover with frosting, then add the next and cover with frosting and keep repeating until all four layers are covered. Then take your frosting all around the sides as well so the entire cake is covered. Place in the frige.

Make the ganache.

CHOCOLATE GANACHE:
1 cup semi-sweet chcolate (I just used chocolate chips)
1 cup heavy whipping cream

Place the chocolate chips into a medium-sized bowl. Heat the cream in the microwave for about 3 minutes on high or just until it begins to simmer. Be careful not to let it boil over. Pour the cream over the chocolate and let it stand for about 30 seconds. Use a whisk to beat the chocolate with the cream until it is smooth. I let mine cool for a little while...that also helped it set up a little bit more. Then pour over the top of the cake. You may not need all of it, just use what looks best to you! Put in the frige for at least an hour.

Top cake with leftover frosting and whoppers.

It is so cute and yummy!

Ebilskivers

When I was growing up, it was tradition to go over to my uncle's House for Ebilskivers on Christmas or Christmas Eve. Now that we have all grown up, this is no longer possible. I LOVE Ebilskivers and so do my kids. Chad always has to work on conference weekend and it is very difficult to get the kids excited, so a few years ago I made Ebilskivers for conferencein an attempt to make it fun and memorable. and it is now tradition. They are kind of like donut holes, but they are lighter and fluffier like a pancake. Heavenly!
Here's what you will need:
1 3/4 c. flour
3/4 tsp. baking soda
1 tsp. baking powder
2 T. sugar
1/2 tsp. salt
3 eggs (separated)
1 3/4 c. buttermilk ( I use regular milk and they turn out just fine)

Place flour, baking powder, sugar,and salt in a bowl. add buttermilk and egg yolks one at a time. Beat egg whites until stiff and fold into batter. Place pan on stove and turn to med-low heat. Fill hot, well greased Ebilskiver pans to half full.

Turn after about 3-4 min.

Dip them in cinnamon and sugar, powdered sugar, jam, or syrup.
(You have to have an Ebilskiver pan for this recipe. A few years ago I asked my Mom for one for Christmas. She searched and searched but couldn't find one so she gave me her pan. Later she found a pan at Sur le Table. I think they can also be found at William Sonoma. Well worth the $15 or $20.

Chicken Enchilada Soup

Here's what you will need:
1 1/2 c. shredded chicken or 2 lg. cans chicken
15 oz. can diced tomatoes
10 oz. can enchelada sauce
14 oz. chicken broth
2 T. chopped cilantro
1 med. diced onion
4 oz. green chilis
1 clove minced garlic
1 tsp. cumin
1 tsp. salt
10 oz. pkg. frozen corn

Cook and shred chicken. In a skillet, saute onions in olive oil. Place all other ingredients in crock pot. Add chicken and onions and cook for 6 hours.

Coconut Balls

Oh these things are the best!!!

Here's what you will need:
6 c. powdered sugar
3/4 c. melted butter
1 can sweetened condensed
14oz. coconut
Mix ingredients and form into balls.

(I just put globs on waxed paper and freeze for about 30 minutes and then I roll them into balls) Freeze overnight and then dip in chocolate.

Perfect Corn Bread

(sorry for the lame picture, I was in a hurry!)
This is seriously the best corn bread ever! It's not dry and crumbly, it's moist and, well, perfect!

Here's what you will need:
1 c. flour
1/4 c. sugar
4 tsp. baking powder
3/4 tsp. salt
1 c. yellow corn meal
2 eggs
1 c. milk
1/4 c. oil
Sift flour with sugar,baking powder, and salt. Stir in corn meal. Add eggs, milk, and oil. Beat just until smooth. Pour in 8x8 greased pan and bake @ 425* for 20-25 min.

Wheat Chili

Last year we had a sister from the ward came and taught us how to use wheat more. The food she prepared was delicious but I forgot all about it until we had the class again at a stake activity. I decided that I really want to make it a goal to incorporate wheat into my diet at least once a week. this chili is very easy and delicious, plus wheat is really cheap and makes your meat go a lot farther.

Here's what you will need:
1/2 lb. hamburger
1 large onion chopped
1/2 green pepper chopped (I used a red pepper because it was on sale and it was still delicious, just not very colorful)
1 tsp. chili powder
1 tsp. garlic salt or 1 clove garlic
1 tsp. oregano or cumin
1 28oz. can stewed tomatoes
2-3 c. tomato sauce
2 c. whole wheat- uncooked
4 c. water
Steam wheat in water for about an hour. Brown hamburger, onion, and green pepper until cooked. Add wheat and other ingredients. Simmer for 30 min. or cook in crock pot on low for 4 hours.