Fish Tacos

This is one of my husband's favorites - zesty!



Marinade:
4 Tilapia filets
1/4 cup olive oil
1/4 cup lime juice
4 TB taco seasoning

Cream topping:
1/2 cup sour cream
1/2 cup mayonnaise
2 TB lime juice
1/4 tsp salt

Relish:
1 1/2 cup diced red onion
1/2 tsp salt
1/2 cup rice vinegar
2 TB lime juice

Extras:
Tortillas
tomato
diced jalapeno (optional)
cabbage, shredded
guacamole

Mix liquid ingredients from marinade and soak with Tilapia Filets for at least 4 hours. Mix cream topping ingredients until combined and store in refrigerator. Mix relish ingredients until combined and marinade in fridge for several hours.

Preheat oven to 350 degrees. Bake Tilapia for 15-20 minutes or until flaky. Drain red onion relish. Wrap flour or corn tortillas in tin foil and warm in the oven for 5 minutes. Serve fish with tortillas, relish, sauce, and any desired extras. Serves 4.

-Jensa

Roasted Red Potatoes

I haven't had much experience cooking with red potatoes, but this recipe couldn't have been easier. Or more delicious!

2 lbs red potatoes, diced
1/4 cup butter, melted
2 TB lemon juice
2 tsp. garlic, minced
1 tsp. salt
1 TB parsley
1/2 cup parmesan cheese

Toss first 6 ingredients together in a ziploc baggie until the potatoes are coated. Layer potatoes in a 9x13 baking dish and sprinkle cheese on top. Cover with tin foil and bake at 400 degrees for 40 minutes, tossing once to ensure even coating.

-Jensa

Turkey Bacon Wraps

These are so delicious and easy - thanks for the recipe Nicolle!

1 lb. diced deli turkey
2 cups shredded Mexican blend cheese
1 cup cooked, diced bacon
shredded lettuce
1/2 bottle Caesar dressing
flour tortillas

Toss first 5 ingredients in a bowl and mix, then put in tortillas!! Serves 6.

-Jensa

Pumpkin Bars

Let's just say I've never met a pumpkin bar I didn't like. But this recipe from my friend Kerri? It's killer.

2 cups flour
1 1/2 cups brown sugar
2 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. cloves
1/4 tsp. salt

Mix Dry ingredients in bowl. Then add:
1/2 cup oil
1/2 cup apple juice
2 cups canned pumpkin
2 eggs

Beat with hand mixer until smooth. Bake in a greased and floured jelly-roll pan on 350* for 25-30min.

Frost with cream cheese frosting:
8 oz. cream cheese
1 stick of butter
dash of salt
1 Tbls. vanilla
powdered sugar and milk as needed for consistency

-Jensa

(Cafe Zupas) Wisconsin Cauliflower Soup

This is one of those good ways to get in vegetables for kids (and grown ups) with out even knowing! This tastes much like the Potato Cheese soup that our family loves to make.
Servings: 9 cups

2 tablespoons margarine or butter (1/4 stick)
1 medium onion, chopped
1/4 cup all-purpose flour
1/2 teaspoon salt
2 cups milk
1 can (13 3/4 to 14 1/2 ounces) chicken broth
1 head (2 1/2 pounds) cauliflower, cut into 1-inch pieces
1 teaspoon Dijon mustard (*optional)
1 cup shredded cheddar cheese
1 cup pepper jack cheese

In 4-quart saucepan, melt margarine or butter over medium heat. Add onion and cook until golden, about 10 minutes, occasionally st iring.

Stir in flour and salt; cook 2 minutes, stirring frequently. Gradually stir in milk, chicken broth, and 1 1/2 cups water; add cauliflower and heat to boiling over high heat. Reduce heat to low; cover and simmer until cauliflower is tender, about 10 minutes.

In blender blend cauliflower mixture at low speed in small batches until very smooth. Return cauliflower mixture to saucepan; heat over medium heat until hot, stirring occasionally. Remove saucepan from heat; stir in mustard (play around with this, and add a little less if you like) and 1 1/2 cups cheese until melted and smooth.

Sprinkle some bacon bits and cheese on top- mmmmm fall soup!!

-Elise

Chicken Carbonara

I tried this recipe out that isn't a true Carbonara (no raw egg), and it was fantastic! Thumbs up from the kids and the hubs. Score!

1 pkg linguine
8 slices bacon, cut into 1/2-inch pieces
1/2 cup chopped onion
1 garlic clove, finely chopped
2 cups cooked chopped chicken
1/2 cup grated Parmesan cheese
1/2 cup whipping cream
parsley for garnish

Cook and Drain linguine as directed on package. While linguine is cooking, cook bacon in a 3 quart saucepan over low heat 8-10 minutes, stirring frequently, until crisp*. Remove bacon with slotted spoon; drain. Drain fat from saucepan, reserving 1 TB in saucepan. Cook onion and garlic in bacon fat over medium heat about 3 minutes, stirring frequently, until onion is tender. Stir in linguine, chicken, cheese, and whipping cream. Cook, stirring occasionally, until heated through. Toss with bacon and garnish with parsley and Parmesan cheese. Makes 4 servings.

(* I actually used precooked bacon and fried the onion and garlic in 1 TB of olive oil instead of bacon grease. The dish was still plenty rich.)

-Jensa

Hickory BBQ Chicken

6 chicken breasts or thighs
1/4 cup olive oil
1 TB liquid smoke
1/4 tsp salt
2 c. BBQ sauce
1/4 cup apple juice
1/2 cup bacon, cooked and chopped

Preheat oven to 375 degrees (unless you prefer to grill). Combine oil, liquid smoke, and salt in a bowl and let chicken breasts marinade it in for 30 minutes. Combine BBQ sauce, apple juice and bacon then separate into two bowls. Place chicken inside a baking dish and discard marinade. Bake (or grill)uncovered for 10 minutes. Brush one of the bowls of sauce over chicken and cook for an additional 15 minutes. Serve with remaining sauce for dipping.

-Jensa

Red Velvet Cookies

Now I realize that this recipe might not be new, but my love of red velvet cake (in it's many forms) is. So I found a recipe that my friend had for Devils food cake that she used to make homemade Oreo cookies and applied it to red velvet cake. Here is what I got-

Ingredients:
2 eggs
1/3 cup oil
1 package of red velvet cake mix

1)Combine all three ingredients in a mixing bowl using a lot of elbow grease ;) This will be a very thick mixture but if you stir it long enough it won't be dry.

2) Roll balls of dough into about the size of a walnut (or bigger depending on your preference) Place balls about 2 inches apart on a lightly greased cookie sheet.

3)Bake in the oven at 375 for about 8 minutes. Now I don't know if my oven bakes hot or it has something to do with my high altitude but it takes about 6 to 7 minutes for mine. You want to remove them from the oven while they're still a bit doughy. Once you see the tops of the cookie crack it's just about time. I personally love these cookies to be on the softer side.

4)Now some of you may pass judgement on me for this. But I frosted my cookies with store bought cream cheese frosting. I'm sure their are plenty of great homemade recipes that would go wonderfully with this, but I was honestly just too anxious to try a cookie to take the time. So I say as long as you use some form of a cream cheese frosting on it they'll be amazing!

**You could sandwich them together like with the homemade Oreo's. But I personally think these cookies are rich enough with just one!

ENJOY!

-Megan

Jensa here...I did sandwich mine and MAN were they delicious! Thanks for the easy recipe Megan. For my cream cheese frosting I whipped together:

8 oz. cream cheese (room temp)
1/4 cup butter (room temp)
2 1/2 cups powdered sugar
1 1/2 tsp vanilla

The frosting hardens when the cookies are stored in the refrigerator.

Kid Snacks

Here are some quick and healthy snacks I made with my toddler. It evoked a, "You're the best mom ever" from my kids. And that's saying something. :-)

Apple Butterflies:
2 apple wedges (quartered)
peanut butter
carrot stick
Spread peanut butter between the quartered apples and place around the carrot stick to look like a butterfly.

Ants on a Log:
celery sticks
peanut butter
mini chocolate chips
Spread peanut butter inside celery stick and sprinkle with chocolate chips.

Strawberry Pinwheels:
tortilla
cream cheese, softened
strawberry jam
Spread cream cheese on the tortilla going almost to the edge. Spread jam on top of the cream cheese. Roll up, chill for 10 minutes (so cream cheese will firm up), then cut with a serrated knife. This can also be made with peanut butter & jam, ham & cheese, or any other sandwich filler.

Pita Apple Pie
pita bread
applesauce
cinnamon
Spread applesauce over a piece of pita bread then sprinkle with cinnamon (and sugar for extra sweetness if you want). Place on a baking sheet and warm at 350 degrees for 5 minutes. Slice the pita into triangles with a pizza cutter.

-Jensa

Christmas Pasta Salad

We got this recipe from our friends, the Jorgensens, and I'm loving the colors. :-) It's a new family favorite!



1 pkg rotini pasta
50 pepperoni, halved
1/2 cup parmesan, shredded
2 cups baby spinach
1 bottle Kens Steakhouse Creamy Caesar dressing

Cook rotini according to package directions. Rinse and cool. Toss together with all other ingredients. Serves 12.

-Jensa

Spanish Rice Empanadas

I was looking for a recipe to use up the rest of my green onions in my fridge, so I tried this one out. They're quite good!

1 package (5.6 or 6.8 ounces) Spanish rice and vermicelli mix
1 1/2 cups cubed cooked chicken
1 cup (4 ounces) shredded cheddar cheese
1/2 cup sliced green onions
1/4 cup chopped ripe olives
2 packages (15 ounces each) refrigerated pie pastry
1 egg yolk
1 tablespoon water

Prepare Spanish rice according to package directions, omitting the butter or oil. In a large bowl, combine the chicken, cheese, onions and olives. Stir in prepared rice. Roll each sheet of pastry into a 12-inch circle; place on greased baking sheets. Spoon rice mixture over half of each circle; spread to within 1 in. of edges. Fold pastry over filling; crimp edges to seal. Beat egg yolk and water; brush over tops. Bake at 400°F for 20-25 minutes or until golden brown. Cut empanadas in half to serve. Serves 8

-Jensa

(Another) Cafe Rio Cilantro Ranch Dressing

I think i've tried over a dozen different recipes, but my friend Natalie here in Texas made this tonight and it was by far my favorite!!!1 ranch dressing packet

1 cup mayo

1 cup buttermilk (or just reg. milk)

1/2 bunch cilantro

2 tomatillos

juice of one lime

1/2 clove garlic

Mix in blender!

Pineapple Lime Smoothie

I've seen this a few times and it's been called everything from "Monster Smoothies" to "Popeye Smoothies". I think Pineapple Lime sounds more tropical :) And you really don't taste the spinach at all, it taste like a juice daiquiri!

In a blender put:

4 oz. water
4 oz. white grape juice concentrate
2 heaping cups of ice cubes
2 heaping cups of fresh baby spinach
1 pineapple wedge (see photo below)
2 limes (juice from two limes)

Blend until smooth, and serve immediately. So good, and what an awesome way to get some fresh spinach in huh! Especially for my toddler, or a pregnant lady like me who should be eating WAY more veggies than I am! :)

Whole Wheat Bread (2)

Whole Wheat Bread #1

2 1/2 cups warm water
1 T yeast
1/4 cup honey
1 T salt (you can add a little less)
5-6 cups whole wheat flour

Mix together water and yeast and let sit a few minutes. Add honey and salt and mix. Then add flour, until dough pulls away from sides of the bowl. Knead for at least 6 minutes (until dough is smooth and elastic). Form into loaves, put in greased 9x5 loaf pans, and cover with a damp towel or greased plastic wrap. Let rise for 20-30 minutes, until loaves are level with pan rim. Put loaves into preheated oen at 350 and bake for 30 minutes.

*I'm still working on this "bread making skill". The more often you do it, the better you will get i'm figuring out. You have to learn to recoginze each stage in making the bread, becuase humidity and other outside factors can alter how much flour you add to your recipe each time you make it!

Easy Whole Wheat Bread (recipe #2)

1/3 cup oil (olive or canola)
1/4 - 1/3 cup honey (if using white sugar, double this amount)
2 1/4 t. salt
2 3/4 cup of hot water (120 degrees) * to hot will kill the yeast, to cold will not activate it.

1/4 cup gluten flour
3 3/4 t. yeast
7-8 cups whole wheat flour

Mix together first 4 ingredients in a mixing bowl. Add 3 1/2 cups of flour and stir will. Put in 1 1/2 cups more flour, gluten flour, and yeast. Mix well. (Dough should be wet and easy to mix). Now slowly add remaining 2-3 cups of flour, watching closely for when dough starts to pull away and clean the sides of the bowl. When the dough does this, you have added enough flour. Knead in the mixing bowl for 10 minutes. Shape and put in 2 greased 9x5 pans. Cover and let rise. Bake 350 for 30 mins.

No Bake Cookies

This was one of my favorite "Sunday cookies" to make- easy enough for a kid to do and no waiting for them to bake in the oven!!! (i've also seen them called "lunch box cookies")

2 cups sugar

1/2 cup milk

1/4 cup butter

3 Tablespoons cocoa

Bring these 4 ingredients to a boil in a saucepan. Remove from the heat and stir in:

1/2 cup Peanut Butter

1/2 tsp. vanilla extract

3 cups oats
(you can also add coconut- but my husbands not a fan :)

Drop by rounded teaspoon on to wax paper, and they will harden as they cool!

Cheesy Hashbrown Casserole

1 (2 lb. pkg.) frozen hash browns
1 lb. bacon (or sausage if you prefer)
1 sm. Onion, diced
5 eggs
½ cup milk
½ tsp. onion powder
1/8 tsp. garlic powder
Salt & pepper
12 oz. shredded cheddar cheese

Preheat oven to 350. Grease 2 qt. baking dish. Place hash browns in baking dish.

Heat skillet over medium heat, cut bacon into small pieces and crisp. Drain and blot. Drain majority of grease from pan and add onion to pan & sauté. Add onions to bacon mixture. Meanwhile, whisk together eggs, milk, onion powder, garlic powder, salt & pepper and pour over potatoes.

Layer ½ cheese, all the bacon mixture, and then the remaining cheese. Cover with foil.

Bake for 30-45 minutes. Remove cover; bake until knife inserted in center comes out clean. Let stand for 5 minutes before serving.

(I only baked mine for 45 minutes and it was completely done, so I never baked it without the foil on top. Ovens probably vary.)

-Megan

Cafe Rio Sweet Pork

This is seriously the best pulled pork I have ever had.

6 lbs of pork
16 oz. can of salsa
1 can of coke (I used Dr. Pepper and it was amazing)
2 cups of brown sugar


Put the pork in the crockpot and fill halfway with water. Cook on high for 5 hours. Then dump out the water and shred the pork. Add the salsa, coke, and brown sugar and stir it around a bit to it all seems evenly dispersed. Cook for three more hours on high.

Then you can throw it into some burritos or even eat it plain.

I know it takes a long time but it's so easy to do! (and definately worth the wait)

I cut this recipe in half and it fed 5 people.

-Megan

Party Punch

I got this recipe from allrecipes.com and loved it! It's tangy and slushy...perfect for parties.

1 1/2 small packages fruit flavored gelatin mix
1-2 cups white sugar
6 1/2 cups boiling water
1 (46 fl. oz.) can pineapple juice
8 oz. bottle lemon juice concentrate
1 (2 liter) bottle ginger ale, chilled

In a large bowl, combine gelatin and sugar. Stir in boiling water until mixture is dissolved. Stir in pineapple juice and lemon juice concentrate. Divide into 2 containers and freeze until solid. To serve, place gelatin mixture in punchbowl, and chop into pieces. Pour in ginger ale. Serves 20.

Strawberry Fruit Dip

This dip is always a hit at parties and potlucks...

1 carton (8 oz) spreadable strawberry cream cheese
1 carton (8 oz) frozen whipped topping, thawed
1 jar (7 oz) marshmallow creme

In mixing bowl, beat cream cheese until fluffy. Fold in the whipped topping and marshmallow creme. Cover and refrigerate until serving. Yield: 4 cups

Pave Normandy

My friend Kim gave me this recipe and I LOVE it! Not only is it delicious, it's easy. Can't beat that!

Puffed Pastry Sheet
Sliced ham
Sliced Swiss Cheese
Sour Cream

Thaw the puffed pastry sheet a little bit. Just enough that you can break it into the three sections that are already cut. Take one of the sections and spread sour cream on it. Layer ham and cheese on top of the sour cream. Place another section of the pastry on top. Repeat sour cream, ham, and cheese once more. Place the final section of puffed pastry on top. Spread sour cream. Bake according to package directions or until the pastry is puffy and golden.

-Jensa

Strada (Breakfast Casserole)

This is a dish we used to have every Christmas morning growing up. You prepare it the night before and put it in the oven the next morning. By the time all the presents are unwrapped, it's ready!

Fondue:
8 cubed bread slices (or 1 box croutons)
2 cups cheddar cheese, shredded
2 lbs. browned sausage, cut in quarters
4 eggs
2 1/2 cups milk
3/4 tsp. dry mustard

Topping:
1/2 cup milk
1 can cream of chicken soup
1/2 cup cheddar cheese, shredded

Toss together bread cubes, cheese, and sausage. Place in a greased 9x13 baking dish. Mix together eggs, milk, and mustard. Pour over the first mixture. Let stand in refrigerator overnight. Before cooking, mix milk and soup and pour over the fondue. Sprinkle with cheese. Bake at 300 degrees for 1 1/2 hours.

- Jensa

Loraine's Spaghetti

This is a family favorite and we all beg grandma to send us home with the leftovers. I think what makes this special is the green pepper. A very sneaky way to get some veggies in.

1 lb. lean hamburger
1/2 medium onion, chopped
2 cans (16 oz. each) tomato sauce
1/2 cup V-8 vegetable drink
2 peeled baby carrots
1/2 green pepper
1 tsp. beef bouillon granules
1/8 tsp. oregano
1/4 tsp. garlic powder
1/2 tsp. sugar
1/2 tsp. salt
1/2 can tomato paste
1 TB water

In a large stock pot, brown the ground beef with chopped onion. Get rid of lumps by crumbling with clean hands or use a pastry cutter. In a blender, puree 8 oz. of the tomato sauce, carrots, and green pepper. Pour this mixture into the pot with the ground beef. Add remaining ingredients. Bring to a quick boil; lower heat and simmer a minimum of 1 hour. The longer the better. Serve over angel hair spaghetti.

- Jensa

Pumpkin Crunch

Just tried this tonight - pretty good! It tastes just like pumpkin pie, but with a twist...

1 can pumpkin
1 can sweetened condensed milk
3 eggs
1 tsp cinnamon
½ tsp sugar
1 box spice cake mix
½ cup chopped nuts*
1 cup melted butter
whipped cream (for topping)

In a large bowl mix the pumpkin, milk, eggs, sugar, and cinnamon. Pour into a greased 9x9 cake pan. Sprinkle cake mix over the top of the pumpkin mixture and sprinkle with chopped nuts. Pour the melted butter over all. Bake at 350º for 40 minutes or until toothpick comes out clean. Cool and top with whipped cream. Serves 9.

*Anything crunchy will do. I used a granola/almond mixture, but pecans, coconut, or walnuts will work also.

- Jensa

Fruit Pizza

I got this recipe from my friend Dawn who is a fellow fruit lover. It's quick and easy...and a teeny bit healthy. I half this recipe if it's just for my family.

Crust:
2 rolls sugar cookie dough

Sauce:
16 oz. strawberry cream cheese
1 cup granulated sugar
1 tsp. vanilla

Toppings:
Strawberries
Almonds
Grapes
Blueberries
Kiwi
Bananas
anything else you like!

Spread cookie dough evenly onto a baking sheet or pizza pan. Bake according to package directions and cool. In a bowl mix cream cheese, sugar, and vanilla until blended. Spread over cooled crust. Sprinkle liberally with fruit. Store in refrigerator until ready to serve. Serves 12.

- Jensa

Zephyr Pancakes

Here's another of my favorite recipes from My Kitchen Cafe. These are THE BEST pancakes on the planet. Hands down. Just look at the ingredients and you'll know why. :-)

2 cups all-purpose flour
2½ tablespoons sugar
1½ teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
3 large egg yolks
1¼ cups heavy cream
1¼ cups buttermilk
2 tablespoons butter, melted
1 teaspoon vanilla extract

In a medium-sized bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. In a separate bowl, whisk together the egg yolks, cream, buttermilk, melted butter, and vanilla. Whisk the wet ingredients into the dry, just until combined (may be lumpy).

Scoop the batter onto a lightly greased griddle with a ¼ cup. Keep heat slightly less than medium. The pancakes will puff up very high. When the first side is golden brown and the edges start to look dry, turn the pancakes over to finish cooking the second side.

- Jensa

Macaroni Soup

I just tried out this yummy recipe and it's perfect for a cold day. Plus it's easy...even better!

1 cup macaroni
1 lb hamburger
1 can french onion soup
1 can diced tomatoes
1 can beef broth
garlic, Italian seasonings (optional)

Cook macaroni as per package directions. Brown hamburger. Toss together in a pot. Add onion soup, tomatoes, and beef broth. Warm and eat! Serves 6.

And I served mine with these yummy (and also easy) bread sticks.

- Jensa

Chocolate Chocolate Chip Zucchini Cupcakes

My friend gave me this recipe and it is extremely moist and delish! Not to mention (a little) healthy.

1½ cups sugar
2 eggs
¾ cup oil
2 cups grated zucchini (packed)
4 TB cocoa (heaping)
1 tsp. baking soda
½ tsp. salt
½ cup buttermilk
2½ cups flour
chocolate chips

Mix sugar, eggs, oil, zucchini, and cocoa. Add soda and salt. Then add flour alternating with buttermilk. Pour into lined muffin tins (about half full) then sprinkle desired amount of chocolate chips on top of each cupcake. Bake at 325º for 12 minutes or until inserted toothpick comes out clean.

-Jensa

Carrie's Cheesecake

Ryan's cousin is a pastry chef and fed us this delectable dessert last weekend. I consider myself a cheesecake connoisseur, and this is the BEST New York cheesecake I've ever put in my mouth.

Crust:
5 tablespoons butter, melted
⅓ cup sugar
1½ cups crushed graham crackers

Filling:
2¼ packages cream cheese, room temperature
1¼ cup sugar
2¾ teaspoons lemon juice
2¾ teaspoons vanilla extract
4 eggs


Mix crust ingredients and press into springform pan. Add filling ingredients to the mixing bowl in order, scraping down the bowl after each addition, making sure it is smooth. If you mix for too long after the eggs it will become aerated. You don't want that. Pour the filling on top of the crust. Bake in a preheated 300 deg oven for 1½ to 2¼ Hours! Patience is a virtue here. I like to put them on a sheet pan and rotate them in the oven once or twice through. I pull mine out when a thermostat reads 150-155 deg F.

- Jensa

Kettle Corn

So easy- so good!

1/4 cup vegetable oil
1/2 cup white sugar
1/2 cup popcorn kernels

1. Heat oil in a pot. I put in 3 kernels and when they pop you know the oil is hot and ready.
2. Pour in the sugar and give it a little stir. Then dump in the popcorn and cover with a lid.
3. Alternate shaking every 3 seconds and letting it sit on the stove 3 seconds.
4. When popping has stopped, lift the lid, shake a little salt on and then recover and shake again.
5. Pour in a bowl and enjoy!

It's like being at the county fair but without all the mullets.

Indoor S'Mores

3/4 C light corn syrup
3 tbsp butter
1 pkg milk chocolate morsels
1 tsp vanilla
1 pkg Golden Grahams Cereal
3 C miniature marshmallows

Grease 9x13 inch pan. Heat syrup, butter and morsels in microwave safe dish until melted (about 2 mins). Remove from microwave and stir in vanilla. Pour over cereal in bowl, toss until coated. Fold in marshmallows one cup at a time. Press into greased pan. Let stand 1 hour. Store at room temp.

To Die For Blueberry Muffins

Just picked some fresh blueberries and made these from allrecipes.com. Your search for the perfect blueberry muffin recipe is over!

1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk
1 cup fresh blueberries
1/2 cup white sugar
1/3 cup all-purpose flour
1/4 cup butter, cubed
1 1/2 teaspoons ground cinnamon

Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners. Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
Bake for 20 to 25 minutes in the preheated oven, or until done.

- Jensa

Ice Cream in a Bag

We made this last time we went camping. It's fun with a little reward at the end!

1 tablespoon sugar
1/2 cup milk or half & half
1/4 teaspoon vanilla
6 tablespoons rock salt
1 pint-size plastic food storage bag (e.g., Ziploc)
1 gallon-size plastic food storage bag
Ice cubes
newspaper
duct tape

Fill the large bag half full of ice, and add the rock salt. Seal the bag. Put milk, vanilla, and sugar into the small bag, and seal it. Place the small bag inside the large one, and seal it again carefully. Wrap the bag in newspaper then duct tape. Shake and toss until the mixture is ice cream, which takes about 5 minutes. Open duct tape/newspaper, wipe off the top of the small bag, then open it carefully. Enjoy! (Sidenote: 1/2 cup milk will make about 1 scoop of ice cream, so double the recipe if you want more. But don't increase the proportions more that that -- a large amount might be too big for kids to pick-up because the ice itself is heavy.)

- Jensa

Girl Scout Cookie Recipes!!!

Oh man- I just found this website... and I'm trying to decide which one to try making first... I'll let you know how it turns out!

Click Here

Strawberry Ice Cream

When the temperature goes up, the ice cream maker comes out. My sister-in-law gave me this recipe and it's, hands down, the best ice cream recipe I have ever tried. (Just look at the ingredients...how can you go wrong?)

1 small box instant vanilla pudding (made with box directions, milk added)
2 cups mashed berries
2 cups sugar
1 pint whipping cream
1 can evaporated milk

Mix above ingredients and pour into ice cream maker canister.

ice
rock salt

Following your ice cream maker directions, layer ice and rock salt around the canister and turn on. Keep ice filled to the top of the canister throughout the process. It should take about 20 minutes to solidify. Eat outside on a lawn chair or hammock. :-)

- Jensa

Key Lime Jello

Easy peasy! And a flavorful side dish.

1 box lemon cook-and-serve Jello
1 small box lime gelatin Jello

Cook lemon Jello according to package directions (with sugar, egg yolks, etc.). Cook lime gelatin according to package directions minus 1/4 cup of cold water. Mix together both warm Jello's until combined and pour into a 9X9 pan. Let set in refrigerator for at least 4 hours.
- Jensa

No Peek Chocolate Cake

I just tried out this recipe over the weekend and MAN is it good. It's the richest moist chocolate cake I've had in a long time. And it even stayed moist for several days afterward.

1 chocolate cake mix
2c sour cream
2 small boxes instant chocolate pudding
1 bag chocolate chips
¾ c. oil
4 eggs
1c water

Mix above ingredients together in a bowl. Spray a crockpot with cooking spray. Pour the mixture into the crockpot. Cook on low for 4 hours. Don't lift the lid until it's done! Can be served with French Vanilla ice cream

- Jensa

Black Bottom Cupcakes

It's my personal philosophy that anything with cream cheese in it has to be delicious. By default.

This recipe is adapted from williamssonoma.com. (And no worries, you can't taste the vinegar after the batter is baked.)

Ingredients:

For the filling:
1 egg, at room temperature
1/2 cup sugar
8 ounces whipped cream cheese, at room
temperature

2 1/4 cups cold water
3/4 cup vegetable oil
1 tablespoon vanilla extract
5 teaspoons balsamic vinegar
3 1/2 cups all-purpose flour
3/4 cup cocoa powder
2 teaspoons baking soda
2 1/4 cups sugar
1 teaspoon salt
3/4 cup semisweet chocolate chips

Directions:

Position the oven racks in the lower and upper thirds of the oven. Preheat the oven to 350°F. Line two 12-cup muffin pans with paper liners.

Make the filling
In a bowl, using an electric mixer, beat together the egg, sugar and cream cheese on medium speed until smooth, about 2 minutes. Using a rubber spatula, scrape the filling mixture into the pastry bag using a glass to prop it open. Set the filled pastry bag aside.

Mix the liquids
In a large liquid measuring cup, combine the water, oil, vanilla and balsamic vinegar. (There's no need to stir these. Just put them together in the cup.) Set aside.

Make the batter
In a large bowl, using a whisk, stir together the flour, cocoa powder, baking soda, sugar and salt until evenly blended. Slowly pour the water mixture into the flour mixture, stirring with a wooden spoon until the batter is smooth.

Pour in the batter
The cupcake batter will be quite runny. If your bowl has a spout, you can pour the batter directly into the muffin cups. Otherwise, it will be easiest to pour the batter into the liquid measuring cup and use it to fill the cups. Fill each lined muffin cup three-fourths full. Do not fill them any fuller than that or there will not be anywhere for the filling to go when the batter rises.

Add the filling
Pick up the pastry bag. Plugging the tip with one hand, twist the top of the bag to close it. Using one hand to guide the tip and the other to squeeze the top of the bag, insert the tip into the center of one of the cupcakes. Gently squeeze a small amount of the cream cheese filling into the batter. You will see the chocolate batter rise as the filling fills the middle. Keeping in mind that you need to fill 24 cupcakes, squeeze a small amount into each one.

Bake the cupcakes
Sprinkle the top of each cupcake with the chocolate chips. Put the muffin pans in the oven and bake until a toothpick inserted into the center of a cupcake comes out clean, 26 to 28 minutes. Remove the pans from the oven and put them on the cooling racks. Let the cupcakes cool in the pans for 20 minutes, then lift out the cupcakes and put them directly on the racks. Let cool completely, about 30 minutes. Makes 24 cupcakes.

-Jensa

Ryan's Wheat Bread

2 1/2 cups wheat flour
3 cups white flour
1/4 cup melted butter
1 TB yeast
1/2 TB salt
1/4 cup sugar
1 1/4 cup warm water
1 cup milk

Mix water and yeast and let sit for 5 minutes. Mix remaining ingredients then knead in kitchen aid for 2-3 minutes. Let rise in the bowl until double in size. Punch down then separate into two loaves (dough will be sticky). Put dough into 2 greased bread pans. Let rise again until double in size. Bake at 350° for 30 minutes.
- Jensa

Frosted Banana Bars

I will never make regular banana bread again! These were so dang good (tweaked from allrecipes.com)

¼ cup butter, softened
¾ cups granulated sugar
1 egg
½ cup sour cream
½ tsp vanilla
1 cup flour
½ tsp baking soda
dash of salt
2 mashed ripe bananas


Preheat the oven to 350°. Grease a 9x13 pan. In a large bowl, cream together the butter and sugar until smooth. Beat in the eggs, one at a time, then stir in the sour cream and vanilla. Combine the flour, baking soda and salt in a medium bowl; stir into the batter. Finally, mix in the mashed banana. Spread evenly into the prepared pan. Bake for 20 to 25 minutes, until a toothpick inserted into the center comes out clean. Allow bars to cool completely before frosting.



Whipped Cream Cheese Frosting
4 oz. cream cheese, softened
½ cup powdered sugar
dash of salt
½ tsp vanilla
¾ cups heavy whipping cream


In a large bowl combine cream cheese, sugar, salt and vanilla. Beat until light and fluffy. Set aside. In another medium bowl, beat whipped cream until stiff peaks form. Fold whipped cream into cream cheese mixture and frost banana bars. Yum!

- Jensa

Churros

3 cups flour
1 tsp. Baking Powder
2 1/2 cups water
2 egg yolks
1/2 tsp. salt
3 tbsp. dark brown sugar
oil for deep frying
sugar and cinnamon to roll in

Sift flour and baking powder into a bowl and set aside. Bring measured water to a boil then add salt ans brown sugar, stirring constantly until dissolved. Remove from heat and add flour and baking powder. Beat until smooth with either beaters or a fork.

Beat in eggs one at a time until smooth and glossy. Set batter aside to cool. Put into a piping bag with a star nozzle. (when I did this with my roommates we didnt have one so we just rolled it with our hands. It didn't turn out as pretty but then we could make it into different shapes- donuts, balls, hearts, etc.)

Have a pan or deep fryer with at least 2- inches deep of oil. Heat to 375 degrees F. Place batter in oil and let cook until golden brown (or longer if your churro is really thick). Then roll immediately into cinnamon and sugar mixture. Let cool a few minutes before eating.

These were seriously some of the best churros I've ever had!!!

-Megan

Slow Cooker Italian Beef Sandwiches

Since we have late church this year, we're ALL about the crock pot dishes. This one came from My Kitchen Cafe.

1½ cups beef broth
1 cup water
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon onion salt
1 teaspoon dried parsley
1 teaspoon garlic powder
1 bay leaf
1 (.7 ounce) package dry Italian salad dressing mix (such as Good Seasons brand)
1 (5 pound) chuck roast

24 slices provolone cheese

12 sandwich rolls

Combine water and beef broth with salt, ground black pepper, oregano, basil, onion salt, parsley, garlic powder, bay leaf, and salad dressing mix. Whisk to combine.Place roast in slow cooker, and pour salad dressing mixture over the meat. Cover, and cook on Low for 10 to 12 hours, or on High for 4 to 5 hours. When done, remove bay leaf, and shred meat with a fork (I did this step about 45 minutes before eating so the shredded meat had time to absorb more of the juices in the crock pot). Serve on crusty rolls with cheese.

- Jensa

Baked Rigatoni

One of my favorite meatless dishes....

1 TB olive oil
4 cloves garlic, thinly sliced
1 28-ounce can diced tomatoes, undrained
¼ tsp. red pepper flakes
1 ½ tsp dried oregano
1 tsp kosher salt
1 tsp sugar
1 cup heavy cream
½ + ¼ cup grated Parmesan
16 oz rigatoni

Heat the oil in a large saucepan over medium heat. Add the garlic and cook until golden but not browned, about 1 minute. Add the tomatoes and their juices, red pepper, oregano, salt, and sugar. Bring to a boil. Reduce heat to medium-low and simmer until the sauce thickens slightly, about 20 minutes. Stir in cream and ½ cup Parmesan cheese. Cook rigatoni according to the package directions. Add the drained rigatoni to the tomato sauce and toss to coat. Transfer to a 2-quart casserole dish and top with ¼ cup grated Parmesan. Bake at 400° for 20 minutes. Let rest for 10 minutes before serving.

-Jensa

Pepperoni Pizza Hot Pockets

To cook a Hot Pocket, put it inside its little crisping sleeve and shove it into your microwave. Nuke according to your directions (for the extremely lazy, just put two in the microwave and press the number 3 thrice to get 3:33), and wait a few minutes once they're cooked for the heat to disseminate throughout the filling. The odd part about Hot Pockets is that if you eat them right away, the outside will be blistering hot... and the inside will still be frozen. I suspect this has something to do with the crisping sleeve, but just letting itsettle for a few minutes seems to solve the problem.

This is obviously just a joke. But I thought Jensa and Elise would get a kick out of it! ;)

Jim Gaffigan gives more thorough instructions...

http://www.youtube.com/watch?v=J9c9lAfXQHs

-Megan

Grandma's Snickerdoodles

This is an old family favorite!

1 cup butter (room temperature)

1½ cup sugar
2 eggs
2⅔ cup flour
2 tsp. cream of tartar
1 tsp baking soda
½ tsp salt

Mix butter, sugar, and eggs thoroughly. Sift dry ingredients and add to cream mixture. Refrigerate for 30 minutes. Roll into balls (walnut size) then roll into mixture of 2 TB sugar and 2 tsp. cinnamon. Place 2 inches apart on ungreased baking sheet. Bake at 350° for 12 minutes or until golden brown but still soft.

- Jensa

Spinach Strawberry Pecan Salad

I've had this several times at weddings, and finally took the time to search for and try it! I love it! A little like some of the other spinach salads out there- but still one of my favorites!

Ingredients

1 bag baby spinach
1 pint (or really about 1/2 a pint) strawberries, sliced
1/2 cup pecans (I like the ones that are already broken up)
* Lane likes to add crumbled feta or blue cheese also... hey, he's a cheese guy!

DRESSING

• 1/3 cup vinegar (I use apple cider vinegar)
• 1/2 cup sugar or splenda
• 1 teaspoon dry mustard (the seasoning kind)
• 1/2 cup vegetable oil
• 2 teaspoons poppy seeds

Place spinach, sliced strawberries and pecans in bowl. Toss with dressing. Sprinkle a few more strawberries and pecans and wah-la! Delicious salad!

South Beach Favorites- Mashed "Potatoes"

So we NEVER have real mashed potatoes now, unless it's Thanksgiving. This is such an easy way to get some vegetables in, and the kids never even know the difference!! (Jensa- have you tried this one yet with Chase and Ava? and Ryan...)

Ingredients

• 4 cups cauliflower florets
• 1 ounce butter-flavored cooking spray
• 1 fluid ounce fat-free half-and-half, but I just use milk
• 1 pinch salt
• 1 pinch fresh ground pepper

Directions

1. 
   

   Steam or microwave cauliflower until soft. (I just use a head of cauliflower, cut off the big stem and then put it in a bowl with some water, covering it with some saran wrap.
   

2. 
   

   Puree cauliflower in food processor (or blender) and add butter spray and half and half to taste.

Swiss Mushroom Chicken

This is one of Ryan's favorite chicken recipes:

4 boneless skinless chicken breast halves
1 egg
1 cup crushed butter-flavored crackers (about 25 crackers)
¾ tsp. salt
½ pound fresh mushrooms, sliced
2 TB butter or margarine, divided
4 slices ham or salami
4 slices Swiss cheese

Flatten chicken to ¼-inch thickness. In a shallow bowl, lightly beat the egg. Combine cracker crumbs and salt in another shallow bowl. Dip chicken in egg, then in crumbs; set aside. In a large ovenproof skillet, saute mushrooms in 1 TB butter until tender; remove and set aside. In the same skillet, melt remaining butter. Add chicken; cook over medium heat for 3-4 minutes on each side or until juices run clear. Top each chicken breast half with a ham slice, mushrooms, and a cheese slice. Broil 4 inches from the heat for 1-2 minutes or until the cheese is melted. Yield: 4 servings.

- Jensa