Tuesday, May 31, 2011

Pita Pocket Pizza's

Pita Pockets (I used Whole Wheat ones)
Pizza Sauce
Mozzarella Cheese
Favorite Pizza Toppings

Top your pita pocket with sauce, cheese and toppings...Bake at 400 degrees til cheese is bubbly! 

*The Pita Pocket Pizza idea came from my MOM!  
**We had family come to visit for the Memorial Weekend.  This is one of the meals we fixed.  I let them all fix their own.  We just sat out several toppings and let everyone create their own pizza.  Using the pita pockets, the crust wasn't doughy and didn't take as long to bake.  I told the family that whoever's pizza looked the best, I would share it on my BLOG, so leave it to Mike to be the creative one!  I had a "before baked" picture, but I couldn't get it to load.  It is on my FB page if you want to see the "before baked".  Mike created a face with all of the toppings.

***Pizza Crust Ideas:
French Bread
Pita Pockets
Rhodes Rolls
Pillsbury Biscuits
Orrowheat Sandwich Thins
Hoagie Buns
Steak/French Rolls
   Be Creative and make it fun!

Thursday, May 26, 2011

Cilantro Ranch Dressing

1 package ranch dressing (dry)
1 cup mayonaise
1 cup chopped cilantro
2 cloves crushed garlic
3 tamatios
1/3 cup buttermilk
1/4 tsp cayenne pepper

Blend all ingredients well.  Serve over sweet pork salads. 

*We left out the cayenne pepper so it wouldn't be too spicy.  This was the first time I had cooked with cilantro.  If you like cilantro, you will like this dressing.
**This recipe came from a friend here in Carson City.

Lime Rice

4 tsp. chicken bouillon
4 tsp. garlic
1/2 bunch cilantro
1 tsp. cumin
1 can green chilies
3/4 tsp. salt
1 Tbl. butter
1/2 chopped onion

Blend all ingredients in blender then put in pan and add 6 cups water and bring to a boil. Add 3 cups rice (non instant) and simmer 30 minutes.  Serve as a side dish or with your sweet pork taco salads. This recipe makes alot.

**This recipe came from one of my friends here in Carson City.  I was surprised when I read the recipe and I didn't see any LIME in it.  I called my friend to make sure it didn't have any LIME.  It doesn't, but with the ingredients combined together, you can taste a lime flavor.  Really YUMMY!

Creamy Homemade Mac-N-Cheese


8 oz macaroni, shells, farfalle...which ever you prefer, (I used radiatore)
1 cup milk
2 Tbsp corn starch
1 cup of shredded sharp chedder cheese (can use other if you prefer).
Salt and pepper to taste

Boil water in a medium saucepan and cook noodles to package directions, set aside.  Warm one cup of milk in a small saucepan, add two tablespoons of cornstarch to warmed milk and stir together with a whisk.  Then add one cup of shredded cheese to the warm milk mixture and whisk until completely melted and smooth.  Continue whisking while allowing cheese sauce to simmer and then pour over noodles, stir until combined.  Let the mac 'n cheese stand for a few minutes and the sauce will thicken and become nice and creamy.  Add salt and pepper to taste.
 
**This recipe came from a blog that I check out. Smashed Peas and Carrots!  How can you turn down HOMEMADE MAC-N-CHEESE?!  When I first saw the picture on HER BLOG , there was no question, I had to try this.  And, I had all the ingredients!  Even Sharp Cheese which I never buy...it was bought on accident.  It is even just as quick to make this recipe as it is to make the boxed stuff.  Try it and let me know what you think!

Monday, May 23, 2011

Freezer Rolls

2 cups scalded milk
1/4 cup butter
1 1/2 tsp salt
1/2 cup sugar
1/4 cup cold water
3 eggs
2 rounded Tbls yeast
5-6 cups flour

Scald milk and pour over butter, salt, and sugar (in your mixer bowl).  After butter is melted, add cold water, and eggs.  Start mixing.  Add yeast then add start adding flour 1 cup at a time.  Keep adding flour a little at a time til the sides of the bowl clean itself.  Take dough out onto a greased table.  Knead then let rise for 15 minutes.  Divide dough into three balls, roll out each ball like a pizza and cut into 12 pieces.  Roll each piece from larger end to small end.  Dip in some melted butter then place on a cookie sheet lined with wax paper.  After rolling each roll place in freezer immediately.  After frozen solid you can remove from cookie sheet and put in freezer bag.  When ready to bake some, take out what you need 4 hours prior to cooking.  Line them on a greased cookie sheet to let them raise.  When risen to double their size, bake at 350 degrees for 10-12 minutes.

*This recipe came from a friend from the Hyrum 15th ward.  She demonstrated it for a Relief Society meeting.  They are so yummy.  A very light and flaky roll.  Make some up and have them in the freezer for the next time you need homemade hot rolls!  Thanks Chelsie B. for the recipe!

Friday, May 20, 2011

Easy Strawberry Cheesecake

1 package cream cheese
1/3 cup powder sugar
2 cups thawed cool whip
1 graham cracker crust
1 lb carton of strawberries, washed and sliced
strawberry glaze or strawberry flavored Junket made up

Beat cream cheese and powder sugar then fold in cool whip.  Spread cream cheese mixture in the bottom of the graham cracker crust.  Stir together strawberries and glaze then pour strawberries over the cream cheese layer.  Let chill for a few hours then ENJOY!

*I love cheesecake and this is a quick, no fuss recipe!  When I had my first baby and my mom was staying with us helping me out, she made this yummy dessert.  It has been one of my favorites since.

*I really like homemade graham cracker crusts.  Here is the recipe I use for the crust.

GRAHAM CRACKER CRUST
1 package graham crackers finely crushes
1/4 cup sugar
3-4 Tbls butter or margarine melted

Stir together graham crackers and sugar.  Mix in melted butter completely. Press into a pie tin going up the sides too.  Bake at 300 degrees for 5-8 minutes.  Let cool before filling it.

Tuesday, May 17, 2011

Crocheted Baby Booties

I am such a beginner, but sometimes you just have to toot your own horn.  The very first pair of baby booties that I have made.  I'm excited to try some more and hopefully improve and make them better.


Monday, May 16, 2011

Pizza Casserole


8 oz  uncooked Wheel Shaped macaroni pasta
1/2 lb bulk turkey italian sausage
2 3/4 cup meatless pasta sauce (tomato)
1/4 cup sliced olives
1 (4 oz can) mushroom pieces and stems
1 cup shredded mozzarella cheese

Heat oven to 350ยบ. Cook macaroni as directed on package; drain. Cook sausage in skillet, stirring frequently, until no longer pink; drain.
Mix macaroni, sausage, pasta sauce, olives and mushrooms in 2 1/2-quart casserole.
Cover and bake about 30 minutes or until hot. Sprinkle with cheese. Let stand about 5 minutes or until cheese is melted.

*This is another BETTY CROCKER recipe.  I made this for my kids and they loved it.  I did leave out the mushrooms though because I am not a fan of mushrooms.  I actually double the recipe then split it in two pans and froze one for a later date.  I was able to pop the frozen one in the oven before I took the kids to piano lessons and when we got back it was all done baking.  It baked for 1 1/2 hours.

Wednesday, May 11, 2011

Crispy French Onion Chicken

6 servings

3 Tbls Olive Oil
2 Tbls Worcestershire Sauce
2 Tbls Minced Garlic (this is the in the jar, moist garlic)
6 Tbls Butter
2 Cups French Fried Onions
6 Boneless Skinless Chicken Breasts

Combine Olive Oil, Worcestershire Sauce, Garlic and butter in a small saucepan.  Heat till butter is melted.  Crush onions in a bag then pour them in a shallow dish.  Dip each piece of chicken in butter mixture, then dip in onions, pressing firmly so both sides are well coated.  Place in a 9x13 greased baking dish.  Bake uncovered for 35-40 minutes...making sure the chicken is done.  To crisp up the breading on the chicken, place dish on top rack at the end of baking time and broil for 1-2 minutes.

*Adjust your seasonings as you desire.  We prefer less Garlic so I didn't add as much.

** Have you every been to Dream Dinners?  It's a place where you can go make up a bunch of meals then take them home, freeze them and use them for when ever you need them.  They provide all the ingredients, the utensils to make it, the bags to put them in, and they clean up the mess!  A friend invited me to go and try it out and this was the dish that I made.  I really liked the chicken and the kids ate it too! 

Sunday, May 8, 2011

Dessert Dessert (So good it's named twice)

12 graham crackers
1/4 cup sugar
5 Tbsp melted butter

Finely crush graham crackers. (I use my food processor to crush them, or place them in a ziplock bag and crush with rolling pin.)  Combine crushed crackers, sugar and melted butter.  Press into bottom of a 9x13 pan.

2 sm packages vanilla pudding
4 cups milk
8 oz cool whip

Mix together pudding and milk with mixer until well blended.  Add 1/2 of the cool whip and combine.  Pour over graham cracker crust.  Let sit in fridge until firm.  Top with remaing cool whip.

This recipe would be yummy with chocolate pudding or any of your favorite pudding.

**This recipe came from Jim's mom.  I can't remember the story behind the name, but that is what we all call it, Dessert Dessert.  It was called that once and it just stuck.  Such an easy and yummy dessert.  It gets requested at our house for birthday's instead of birthday cake.

Thursday, May 5, 2011

I was FEATURED!

THANK YOU to THE TATTERED TAG!  She featured me on her blog this week!  I feel so lucky and giddy and a bunch of Wow! Really? ME?  I love looking at THE TATTERED TAG and getting new ideas.  I'm featured as The New Neighbor on the Blog.  It's on the right side of her blog! Go check it out!

Wednesday, May 4, 2011

Teacher Appreciation Week

Lexie made some Very Hungry Caterpillars for her teachers in her Pre-K class.  They have magnets on the bottom.

One of the Story Times that I participated in with Lexie was about the Very Hungry Caterpillar.  I wanted to write a poem that went along with the Hungry Caterpillar book, but have it be about school and the teachers. When the poem was done, it didn't really go with the book, but I was pleased with how it turned out.

To my Pre-K Teachers:  
Not long ago I was very small,
I came to you to learn it all.
I was anxious, excited and ready to learn,
Then I found out I had to take turns.
On Monday I painted, swept and sang.
On Tuesday I cut and glued til the bell rang.
On Wednesday I skipped and danced in a line.
On Thursday Curiosity told me a Ryme.
On Friday I practiced my new skills at home,
And discovered I could make up my own poem.
On Saturday I remembered all the snacks that we had,
And decided even the plums weren’t that bad.
On Sunday I giggled about school, Oh What Fun!
Tomorrow I see Mrs Baum, Lomeli and Etchison!
So now I’m bigger and have learned how to share.
I am who I am because I know you care.
Thank you, Thank you for all you do.
As I get older I will never forget you.
*****
yes, I will take credit for it. written by Kristi Rowley
 

Tuesday, May 3, 2011

Sweet Pork (Like Cafe Rio's)

This Picture doesn't show the pork that well, but Oh MAN!  It is delicous!
1 Large Pack Boneless Pork Ribs (I used just over 5 lbs...There will be left overs.)
1 (12 oz) bottle of salsa (I used my homemade)
1 (20 oz) bottle of coke (I used 1 1/2 cans)
1 cup Brown Sugar
1 1/2 tsp Cumin

Place pork in crock pot and fill 1/2 way up the pork with water.  Cook on low for 11-12 hours.  Drain off water.  Remove pork from crock pot and shred it with forks.  Place pork back in crock pot.  Mix together salsa, coke, brown sugar, and cumin.  Pour it over the pork.  Let cook for another 3 hours on low.  Serve in a burrito, taco, or salad.

OH MY GOODNESS!  I'm so glad that I got up at 3 AM to put this in the crockpot.  It was so worth it.  We served it up on a toasted flour tortilla with black beans, lime rice, lettuce, tomato, cheese, and cilantro ranch dressing.  WOW!  Maybe these would be good for your Cinco De Mayo Party!

*We had enough to divide up for two more meals after this one.  I put it in freezer bags and froze it for future meals.

This recipe is a combination of two recipes.  My SIL shared it with me along with a good friend, both the same, but with different measurements and cooking times.  So glad they were willing to share.
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