white chocolate orange zest cookies

photo found here

1 cup butter, softened

1/2 cup white sugar
1/2 cup brown sugar
1 egg
zest of 1 orange
2 1/2 cups flour
3/4 t. baking soda
1/2 t. salt
2 cups white chocolate chips
1/2 cup orange flavored craisins

preheat oven to 350. cream butter and sugars together until light and fluffy. beat in egg and orange zest. add dry ingredients to and mix well. stir in white chocolate chips and craisins. drop by small spoonfuls onto a cookie sheet. bake 11 minutes.

5 Ingredients or Less/ Enchilada Bake

I love recipes that have 5 ingredients or less. They just seem so much easier to make, probably because they can go together quickly. So I thought it would be fun if everyone would share their favorite recipe with 5 ingredients or less. I'll start with mine.

4 1/2 c cubed, cooked chicken

1 can (28 oz) green enchilada sauce

1 1/4 c (10 oz) sour cream

9 corn tortillas (6 in.), cut into 1 1/2 in. pieces

4 c shredded cheese

In a greased 9 x 13 pan, layer half of the chicken, enchilada sauce, sour cream, tortillas, and cheese. Repeat layers.

Cover and bake at 375 for 40 minutes.

Uncover and bake 10 more minutes or until bubbly.

Let stand 15 minutes before serving.

I found this recipe in the Taste of Home and it has quickly become one of our favorites. I usually cut in half and use a smaller can of enchilada sauce. I don't really measure anything, just put it in the pan until it looks good. Also I have found it easier to mix the sour cream and enchilada sauce together before layering everything together.

Enjoy, and I hope you will all share a 5 or even 6 ingredient recipe.

creamy garlic parmesan chicken

this was a yummy and very easy sunday meal. i doubled the recipe for 8 of us and everyone loved it.

4 boneless skinless chicken breasts
1 cup good mayonnaise
1 cup grated parmesan cheese
4 cloves fresh garlic, minced
1 TBSP chopped fresh parsley
fresh ground black pepper to taste

mix together mayo, parmesan, garlic, parsley & pepper. Stir until well combined. place chicken breasts in a oven safe baking dish. Spread mayo mixture over the top of the chicken until it is all covered. bake at 375 degrees for 40-50 minutes, or until sauce is bubbling & top is brown.
enjoy with cooked pasta, rice or roasted red potatoes.

Chicken enchilada stuffed shells

1 box jumbo past shells (at least 15)

1 rotisserie chicken

(take the skin off and take all chicken of the bone)

1 can red enchilada sauce

1/2 cup refried beans

1 envelope taco seasoning.

1 cup shredded cheddar cheese

Preheat oven to 350 degrees. Cook past according to package directions. Drain and rinse in cold water. In medium bowl add shredded chicken, enchilada sauce, refried beans and taco seasoning. Stir together until well blended, set aside. Fill shells wih chicken mixture. Place fill shells in a baking dish very lightly sprayed to help from sticking. Cover with tin foil and bake for 25 minutes. Uncover and sprinkle with cheese. Bake another 5 minutes longer until cheese is melted.

sweet pork

this is the best sweet pork. way better than the boring old brown sugar and salsa recipe :)

3 lb. pork loin
1 1/2 cup sugar
1 t. dry mustard
2 T. chili powder
2 cloves minced garlic
1 1/2 cans coke
1 T. Adobo sauce (this is the key to this recipe and it's kind of hard to find. i tried smith's, walmart, lee's, and finally found it at macey's)
1 t. cumin powder
1 t. salt

cook 8-12 hours in crockpot. shred and serve.

spudnuts

photo found on flickr.com- my kitchen was a floured mess and i didn't want to bust out the camera.

every year for mike's birthday, we make homemade donuts and have friends and family over to celebrate. it's definitely a two-person undertaking! however, the work is worth it and it's a fun tradition we have to make them together.

1 quart milk

1 cup shortening

1 T. salt

1/2 t. lemon juice or vinegar

1/4 t. nutmeg

2 yeast cakes

4-5 eggs

2 cups mashed potato flakes

1 cup sugar

enough flour to make a soft dough. i used at least 8 cups of flour, and a couple more cups when rolling out the dough

scald milk and add shortening. stir until well-mixed; set aside to cool to room temperature, then add yeast. combine salt, lemon juice/vinegar, nutmeg, and sugar. beat eggs and add to sugar mixture. add potato flakes and milk mixture, then slowly add flour until dough is slightly sticky but pulls away from the sides of the bowl.

let dough rise until it doubles in size (2-3 hours). roll out on floured board and cut. let them rise for another hour or so. cook in hot oil.

some people like to sprinkle powdered sugar on them; we prefer to dip them in a glaze of powdered sugar, milk, and vanilla.

enjoy!

Baklava

Anyone who has never tried Baklava should. It is so easy to make. I was surprised.

1 package phyllo dough with 2 rolls

1 pound chopped nuts. (I used walnuts)

1- 1 1/2 cup melted butter

1 tsp ground cinnamon

1/4 cup white sugar

1 cup water

1 cup white sugar

1 tsp vanilla extract

1/2 cup honey

Preheat oven to 350 degrees. Butter the bottom and sides of a 9x13 inch pan. Chop nuts, place in bowl and toss with 1/4 cup sugar and cinnamon, set aside. Unroll phyllo dough. (keep phyllo dough not yet using covered with a damp cloth) Place 8 sheets phyllo dough in the bottom of the pan, brush EACH layer of dough with the melted butter. Place 1/3 of the nut mixture, then repeat the layers 8 layers phyllo dough each brushed with butter, then a layer of the nuts, then one more time. After the last layer of nuts place 6-8 more layers of dough EACH brushed with butter.

Using a sharp knife cut into diamond or square shapes all the way to the bottom of the pan. You need to cut this now so after it bakes the sauce you pour over it goes into each square. And it isn't as easy to cut once it is baked. Bake for about 50 minutes until baklava is golden and crisp.

While baklava is cooking make sauce. Boil 1 cup sugar and 1 cup water until sugar is melted (just barely to a boil and it is done). Add vanilla and honey, then simmer for 20 minutes.

Remove baklava from oven and immediately spoon sauce over it. Let cool. Don't cover to tightly because it can go soggy. SO GOOD! This is Jacki's favorite dessert now. We first tried it at the Living Traditions in Salt Lake. You can't find good baklava very many places, that's how I ended up trying to make it.

Marcella Hazan's Tomato Sauce with Onion and Butter

Seriously, this is the BEST spaghetti sauce I have ever had. No bottle sauce can touch it. It is worth trying! Sorry I don't have a picture.

One 28-ounce whole plum tomatoes (use San Marzano they are hard to find but worth it. I found mine at Smith's Marketplace).

5 Tablespoons butter (I used margrine and it worked fine).

1 medium yellow onion, peeled and halved.

Heat a heavy, medium saucepan over medium heat. Add all of the ingredients and bring to a simmer. Turn the heat to low to keep a steady simmer. Cook for 45 minutes, stir occasionally. Discard onion and serve over pasta.

I didn't discard the onion. I cut the onion after I took it out of the sauce and mixed little chunks back in. It was so good!!! (It needs salt but you salt it to taste)

pumpkin pie cake

crust:
yellow cake mix (set aside 1 cup for later use)
1 egg
1/2 cup butter, melted
mix together and press in bottom of a 9 x 13 pan.
filling:
16 oz. pumpkin
1/2 c. milk
1 c. sugar
2 eggs
2 1/3 t. pumpkin pie spice
mix together and pour over crust.
topping:
1 c. cake mix
1/2 c. sugar
1/4 c. soft butter
mix together and crumble over cake.

bake at 350 for 1 hour.

russian apple pie cake with caramel sauce

cake:
5 eggs
1 c. sugar
1 c. flour
1 t. cinnamon
2 t. baking powder
1 t. vanilla
3 apples, peeled and diced

in large bowl, beat together eggs and sugar for 2 minutes. add flour, baking powder, cinammon, and vanilla; stir until combined. grease an 8 x 8" pan. pour 1/3 of the batter in the pan, spread all the apples on top, then pour the rest of the batter on top. cook at 325 for 35-40 minutes. serve warm with caramel sauce

caramel sauce:
1 c. sugar
1/2 c. butter
2/3 c. evaporated milk
2 egg yolks
1 t. vanilla
1 t. flour

melt butter and sugar over medium heat. whisk milk into mixture; add egg yolks and mix well. add flour and vanilla. stir until thick and remove from heat. you'll want to lick the pan. and maybe drink the sauce. it's that good.

Ham Stuffed Manicotti

Courtesy Studio 5

14 manicotti shells

1 onion, chopped

2 cloves minced garlic

1/4 cup butter

3 cups cubed ham

1/3 cup grated parmesan cheese

6 Tbsp butter

6 Tbsp flour

3 cups milk

1/2 tsp pepper

2 cups shredded swiss cheese

1/2 cup grated parmesan cheese

Cook manicotti as directed. Drain and set aside. Saute onion and garlic in butter. Add ham and and cook for a few minutes. Set aside to cool slightly. Stir 1/3 cup parmesan cheese into ham mixture.

In saucepan, melt 6 tablespoons butter, stir in flour and heat until bubbly. Add milk and pepper. Whisk while cooking on medium to medium high heat until thickened. Stir in swiss and remaining parmesan cheese. Mix 1/4 of this cheese sauce with the ham mixture. Fill manicotti shells with ham mixture. Spread half of the remaining cheese sauce in the bottom of a greased 9X13 pan. Place filled shells in pan and cover with remaining sauce. Bake at 350 for 30 minutes. This was so YUMMY!!!

Yummy Chicken Spread

8 Ounce softened cream cheese
1 small onion very finely chopped
4.25 ounce canned chicken
1 Tb Mayonnise
1Tb soy sauce

Blended all ingredients together with a hand mixer until creamy. Very good served with Ritz crackers!!!

meatball subs

1 lb. ground beef or turkey
1 clove minced garlic
1/2 cup milk
1/2 onion diced
1/2 cup bread crumbs
1/2 teaspoon salt + pepper
2 tablespoons olive oil
1 jar marinara sauce
12 dinner rolls or 6 subs
provolone or mozzerella cheese

mix meat with bread crumbs, salt, pepper, and milk. knead together with hands. roll into tablespoon-sized balls. heat olive oil in large skillet; add onions and cook 1 minute. add meatballs and brown all sides. pour in marinara sauce, put on lid, and simmer for 20 minutes. serve on rolls with cheese.

Taco Salad Burger

1 tbsp Butter
1 tbsp Olive Oil
½ cup plus 1 tbsp chopped Red Onion
2 tbsp minced Garlic
1 Cup Olives
1 Cup Red Kidney Beans
3 lbs Ground Beef Hamburger (80/20)
¼ Cup Taco Seasoning
Cheddar Cheese
2 Large Avocados
1 Lime (1/2 tsp Lime Zest and 1 tbsp Lime juice)
1 ½ tbsp chopped Cilantro
1 ½ tsp McCormick California Style Garlic Salt with Parsley
Sesame Hamburger Buns
Hidden Valley Ranch Dressing
2 Roma Tomatoes
Baby Arugula
Frito chips

For Burgers: In a sauté pan heat butter and oil. Add ½ cup of red onions and cook until translucent. Then add minced garlic cook for 1 minute and then set aside to cool.
Put drained olives and drained/cleaned red kidney beans in a bowl and mash a few times. Add in cooled red onion mix, hamburger and taco seasoning. Mix until well incorporated. Shape the meat into 6 round uniform patties about 1 inch thick.
Heat gas grill to 500 degrees, add burgers to grill for sear, and then lower the temperature to 350 degrees. Place burgers on direct heat for 5 minutes then flip onto the indirect heat for 5 minutes. Once the burgers are done place a piece of cheese on each burger and heat until melted.
For guacamole: In a bowl mash avocados. Add 1 tbsp red onion, lime zest and juice, cilantro, garlic salt and mix well.
To assemble burger from bottom to top: place ranch on the bottom bun, then top with guacamole, tomatoes, burger, arugula, Fritos and then put some more ranch on the top bun. And Enjoy.

blueberry cheesecake

1/2 cup heavy cream, whipped
1 can sweetened condensed milk
1/3 cup lemon juice
1 t. vanilla
1/2 t. almond extract
mix & stir until thick.
pour in graham cracker crust.
chill for at least 2 hours, then top with 1/2 can blueberry pie filling.

Cookie Dough Topping

This stuff is amazing! I use it as a topping on brownies and it is pretty awesome. It is also good to eat by the spoonful! :) I am sure that they are lots of different ways to use this stuff. Get creative with it!

Cookie Dough Topping:
1/2 C. Butter
1/2 C. Brown sugar
1/4 C. Sugar
3 Tbsp milk
1 tsp. vanilla
1 C. Flour
1C. Choc chips

Cream butter and sugars, add milk and vanilla. Gradually stir in the flour and then add the choc chips. If you are using it on brownies or something like that then you want to make sure that it is a good consistency to spread. You may need to add a little less flour or a little more milk! Enjoy!

BBQ & cream cheese jalepenos

take 10-15 jalepenos, slice in half, and remove seeds.
mix together 1 pkg softened cream cheese and 1 cup cheddar cheese.
fill jalepenos with filling.
wrap each jalepeno half with 1 strip of bacon.
brush jalepenos with BBQ sauce.
bake at 275 for 1 hour.

try to eat just one. i dare you.

Rhubarb Strawberry coffee cake

3 cups diced fresh rhubarb, cut into 1 inch pieces
1 (16 oz) package frozen sliced sweetened strawberries thawed
1 cup sugar
1/3 cup cornstarch

3 cups flour
1 cup sugar
1 tsp baking soda
1 tsp baking powder
1 tsp salt
1/8 tsp cinnamon
1 cup butter

1 cup buttermilk
2 eggs, slightly beaten
1 tsp almond extract

¾ cup sugar
½ cup flour
¼ cup butter
¼ cup flaked coconut

Combine the rhubarb and strawberries and cook about 5 minutes. Combine the sugar and cornstarch and add to the fruit. Cook until bubbly and thickened. Set aside and cool

In a large mixing bowl combine 3 cups flour, 1 cup sugar, soda, baking powder, salt and cinnamon. Cut in 1 cup butter until the mixture resembles fine crumbs. In a separate bowl, combine the buttermilk, eggs, and almond extract and beat; add to the dry ingredients, stirring just to moisten. Spread half of the batter in a greased 13 x 9x2 pan. Spread the cooked rhubarb filling over this and spoon the remaining batter in small mounds on top of the filling.

Make the topping by combining ¾ cup sugar and ½ cup flour, cut in ¼ cup butter until the mixture resembles fine crumbs. Add the flaked coconut. Sprinkle the topping over the batter. Bake in a 350 degree oven for 40-45 minutes.


I don't use the coconut but you totally can.

Quick Chicken Mole

I know Cino de Mayo is long gone, but this is the first chance I have had to post our Cinco de Mayo meal this year. Even though it is now June it is worth you trying!

2 tsp Olive Oil

1 medium onion (chopped)

2 Cloves garlic-crushed

2 tsp chili powder

2 tsp unsweetened cocoa

1/4 tsp ground cinamon

1/4 cup chicken broth

1 TBSP creamy peanut butter

1 TBSP tomato paste

1 (2-2 1/2 lbs) rotiserrie chicken

Cut into large pieces.

1/4 cup cilantro leaves (chopped)

1/4 cup golden raisins

Cooked rice.

In nonstick skillet, heat oil over medium heat, add onion and cook 5 minutes. Add garlic, chili powderm cocoa and cinamon cook 1 minute stirring constantly. Stir in chicken broth, peanut butter and tomato paste. Add raisins heat to boiling. Add chicken pieces to skillet. Reduce heat to med-low cover and simmer about 5 minutes to blend flavors, turning chicken pieces over halfway through to coat all sides with sauce. Sprinkle chicken with cilantro. Serve chicken and sauce over rice.

Baked Chicken Taquitos

Baked Chicken Taquitos
recipe & photo found here.
Makes 14-16 taquitos

4 ounces cream cheese, softened
1/4 cup green salsa
1 tablespoon fresh lime juice
1/2 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
3 tablespoons chopped cilantro
1 green onion, sliced finely (white and green parts to equal about 2 tablespoons)
2 cups shredded cooked chicken

1 cup cheese
small yellow or white corn tortillas
kosher salt
cooking spray

Heat oven to 425 degrees. Line a baking sheet with foil and lightly coat with cooking spray.

In a medium-sized bowl, mix softened cream cheese, green salsa, lime juice, cumin, chili powder, onion powder and garlic powder. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.

Warm tortillas in microwave so they are soft and pliable. Place 2-3 tablespoons of the chicken mixture on the lower third of a soft tortilla, keeping it about 1/2 inch from the edges. Then roll it up as tight as you can.

Place filled taquitos seam side down on the baking sheet, making sure they don’t touch each other. When ready to bake, spray the tops lightly with cooking spray or an oil mister and lightly sprinkle some kosher (coarse) salt on top.

Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown. Serve immediately.

the perfect chocolate chip cookie

as seen on good things utah....2 sticks butter
2 1/2 cups all purpose flour
1 teaspoon salt
1 teaspoon baking soda
1/4 cup granulated sugar
1 1/4 cups packed brown sugar
1 egg
1 egg yolk
2 tablespoons milk
1 1/2 teaspoons vanilla extract
12 oz bag milk chocolate chips

Heat oven to 350 degrees F.
Melt the butter in a medium saucepan over low heat.

Sift together the flour, salt, and baking soda and set aside.
Pour the melted butter in the mixer's work bowl. Add the sugar and brown sugar. Cream the butter and sugars on medium speed. Add the egg, yolk, 2 tablespoons milk and vanilla extract and mix until well combined.

Slowly incorporate the flour mixture until thoroughly combined. Stir in the chocolate chips. Chill the dough*, then scoop onto parchment-lined baking sheets, 6 cookies per sheet. Bake for 11 minutes or until golden brown, checking the cookies after 5 minutes. Rotate the baking sheet for even browning.

*the secret is to chill the dough overnight. the cookies turn out fluffier and chewier! (are those even real words?)

fresh citrus salad dressing

dressing:

juice & zest of 2 oranges and 2 limes
1/4 c. sugar
2/3 c. oil

whisk vigorously.

i served my dressing on a salad with spinach, lettuce, blackberries, apples, pears, and kiwis. toss just before serving and you have a very refreshing, light salad!

Green Salsa

I have been introduced to tomatillo in the llast 6 months or so. They are one of those things that you have seen in the store and wonder what you are suppose to do with them. They are good raw but better roasted. Give them a try. I found this recipe somewhere online not sure where though.

Green Salsa

10-12 Tomatillos

Half medium Onion

3-5 whole cloves garlic

1-2 Anahiem chilies

OR

1-2 Jalapenos

Salt

Juice of 2 limes

First, line a cookie sheet with tin foil, and pre-heat the oven broil. Removed the husks of the tomatillos and rinse them off ( they are sticky after the husk is removed.? Place these on the cookie sheet. Place the whole chilies on the cookie sheet. It is your choice how hot the salsa is so your choice on the chilies. Removed the skin of 3-5 garlic cloves, (again depends on how the amount of garlic you like) Don't smash, leave them whole. Place these are the cookie sheet. Place the cookie sheet in the oven on the top shelve, watch closely. As everything starts to roast the skin blackens, turn everything around so all sides get cooked. You may need to remove the garlic sooner then the other things. You just want the garlic to get light brown and soft.

Remove, tomatillos and chilies from the oven and while they cool slightly roughly chop half an onion. Place the onion and tomatillos in a food processor, carefully remove the top of the chilies and all the seeds and put in the food processor, along with the garlic. Juice the two limes salt to taste. Pulse until salsa like texture, I like it a little less chucky the tomato salsa. Service with chips, or anything you like salsa with.

Cauli-rice Pinto Bean Casserole

Recipe courtesy Mindika moments

1 large head of cauliflower

1 lb lean ground turkey or beef

salt & pepper

1/2 tsp cumin or hot sauce

1 tsp chili powder

1/2 tsp garlic powder

1 can black or pinto beans

1 can diced mexican style tomatoes

1 can chopped green chilies

1 cup sour cream

3 cups cheddar cheese

Grate the cauliflower in a food processor or with a hand grater or you can chop by hand until it resembles small rice granules. Put the cauliflower in a large microwave safe bowl, do not add water and do not cover. Microwave for 5 minutes, drain off any water ( I didn't have any ), fluff and set aside. In a large skillet, brown the turkey of beef with seasoning. Stir in beans, diced tomatoes and green chilies. Then add the sour cream. In a casserole dish spray with cooking spray and layer, cauli-rice, meat mixture and cheese contuine until it is gone. Bake at 350 for 30 minutes.

italian drip beef

i have mentioned this recipe a few times on my regular blog...figured it was time to share it here! recipe from the pioneer woman.

Ingredients
1 Beef Chuck Roast, 2.5 To 4 Pounds
1 can Beef Consomme Or Beef Broth
3 Tablespoons (heaping) Italian Seasoning
1 teaspoon Salt
¼ cups Water
½ jars (16 Oz) Pepperoncini Peppers, With Juice
Buttered, Toasted Deli Rolls

Preparation Instructions
Combine all ingredients in a heavy pot or dutch oven. Stir lightly to combine seasoning with the liquid.

Cover and bake in a 275 degree oven* for 5 to 6 hours, or until meat is fork-tender and falling apart. **If meat is not yet tender, return to oven for 30 minute intervals till it’s tender!**

Remove from oven. With two forks, completely shred all meat, leaving no large chunks behind. Serve immediately, or keep warm over a simmer on the stove.

May make the day before, then store in the refrigerator. Remove the hardened fat from the top before reheating.

Serve on buttered, toasted rolls. Top with cheese and melt under the broiler if desired. Serve with juices from the pot.

chicken bacon stuffed pizza rolls

*recipe and photo from ourbestbites.com


1 roll refrigerated pizza dough* (or make your own)
1 packet Hidden Valley Ranch Dressing mix
2 T grated Parmesan cheese
1 T olive oil or melted butter
sharp cheddar cheese (I used 75% sharp cheddar and 25% mozzarella)
8 slices bacon, cooked and crumbled
about 1 C shredded, cooked chicken.
3/4 C mayo
3/4 C milk

First take 1 teaspoon of your ranch dressing mix and combine it with 1 1/2 T parmesan cheese. Set aside. Combine the remaining ranch mix with 3/4 C mayo and 3/4 C milk and place in the fridge to chill.

Preheat oven to heat specified on pizza dough package. Usually it's 400-425 degrees.

Unroll your pizza dough onto a lightly floured surface. Pat or roll the dough so it's about 12" by 8". You're going to want to cut it into 24 squares, so just eyeball it if you need to. Use a pizza cutter to slice the dough into 24 squares.

Place cheese and desired toppings on each square. When all of your dough squares have cheese and toppings on them, carefully lift up each square and wrap the dough around the toppings. I grab the four corners first and then squeeze the seams shut. Then place them seam side down in a lightly sprayed pie pan (or similar sized dish). Brush with melted butter or olive oil and sprinkle with the parmesan-ranch mixture.

Set your timer for 10 minutes and check on them after that. They may take up to 15 or 20 to be done. Take them out when they're lightly golden on top.

Serve them warm with a side of freshly made ranch dressing for dipping.

note: the next time i make these, i will add a little dressing right on the dough squares and make sure to add more cheese. mine were a little dry. but this was a fun variation to the usual homemade pizza.

pork tenderloin

confession: i had never cooked a pork tenderloin until this weekend. something about eating a plain old slab of meat grosses me out a bit. but this was not a plain old slab of meat. it was moist, flavorful, fresh, and quite delicious. and of course, very simple which is my number 1 requirement for cooking.

recipe courtesy of the barefoot contessa.

Ingredients
1 lemon, zest grated
3/4 cup freshly squeezed lemon juice (4 - 6 lemons)
1/2 cup olive oil
2 tablespoons minced garlic (6 cloves)
1 1/2 tablespoons minced fresh rosemary leaves (i couldn't find fresh so i use dried)
1 tablespoon chopped fresh thyme leaves (i couldn't find fresh so i use dried)
2 teaspoons honey mustard
Kosher salt
2-3 pork tenderloins, about 1 pound each

Pepper
Lemon pepper

Directions
Combine the lemon zest, lemon juice, olive oil, garlic, rosemary, thyme, mustard, and 2 teaspoons salt in a 1-gallon resealable plastic bag. Add the pork tenderloins and turn to coat with the marinade. Squeeze out the air and seal the bag. Marinate the pork in the refrigerator for at least 3 hours but preferably overnight.

Preheat the oven to 400 degrees F.

Remove the tenderloins from the marinade and discard the marinade but leave the herbs that cling to the meat. Sprinkle the tenderloins generously with salt, pepper, and lemon pepper. Heat 3 tablespoons olive oil in a large oven-proof saute pan over medium-high heat. Sear the pork tenderloins on all sides until golden brown. Place the saute pan in the oven and roast the tenderloins for 10 to 15 minutes or until the meat registers 137 degrees F at the thickest part. The thickest part of the tenderloin will be quite pink (it's just fine!) and the thinnest part will be well done. Season with salt and pepper and serve warm, or at room temperature with the juices that collect in the platter.

orange rolls

1 square butter, melted
1 cup sugar
zest of 1 orange
mix together and pour over 1 pkg. rhodes rolls

bake at 350 for 45-50 minutes.

macaroni and cheese

4 cups macaroni, cooked just until very firm
1/4 cup butter
1/4 cup flour
2.5 cups half & half
2 heaping teaspoons dry mustard
1 pound grated cheese
1/2 to 1 teaspoon salt
1/2 teaspoon cayanne pepper
1 teaspoon black pepper

melt butter and flour in large pot. whisk together over medium-low heat and cook for 5 minutes, whisking constantly. pour in milk. add mustard and whisk until smooth. cook for 5 minutes or until very thick. reduce heat to low. add all but 1/2 cup cheese and stir until melted. add seasonings. pour in cooked macaroni and stir to combine. place in baking dish and top with remaining cheese. bake for 20-25 minutes at 350.

favorite pizza crust

i'm sure everyone already has a favorite, but i had to share this one. never again will i be able to buy pizza dough from a can or a box mix because this recipe is so yummy and super easy.

1 tsp. active dry yeast
4 cups flour
1 t. salt
1/3 cup olive oil

disolve yeast in 1.5 cups warm water. combine flour and salt in a mixing bowl. slowly drizzle in olive oil and mix with flour and salt until just incorporated. drizzle yeast/water mixture into the flour and oil and mix until the dough forms a ball. place the dough in a bowl with a little olive oil. allow to rise for 1-2 hours. top with desired toppings and bake at 500 for 8-10 minutes or until golden brown.

Alfredo Chicken 'n Biscuits

This is from the Taste of Home Magazine Quick Cooking. I thought it was absolutely delightful. I rarely make a dish where it turns out looking exactly like the picture, but this one did, and it really was super easy to make. I thought about maybe next time adding some linguini noodles to it and making it a baked pasta. Oh and I changed the refrigerated alfredo sauce to bottled and it worked out just fine.

Ingredients

• 2 cups chopped fresh broccoli
• 1-1/2 cups sliced fresh carrots
• 1 cup chopped onion
• 2 tablespoons Crisco® Pure Olive Oil
• 2 cups cubed cooked chicken
• 1 carton (10 ounces) refrigerated Alfredo sauce
• 1 cup biscuit/baking mix
• 1/3 cup milk
• 1/4 teaspoon dill weed

Directions

• In a large skillet, saute the broccoli, carrots and onion in oil until crisp-tender. Stir in chicken and Alfredo sauce; heat through. Transfer to a lightly greased 8-in. square baking dish.
• In a small bowl, combine the baking mix, milk and dill just until moistened. Drop by rounded tablespoonfuls onto chicken mixture.
• Bake, uncovered, at 400° for 18-22 minutes or until bubbly and biscuits are golden brown. Yield: 4 servings.

Happy Cooking

Two simple cobbler recipe variations

Recipe #1

Peach Cobbler (dump cake)

2 cans small cans canned peaches

(Or one large can)

dump these juice and all into non-

greased 9x13 cake pan. Cut into smaller

bite size pieces.

1 yellow cake mix (do not prepare)

sprinkle the entire box over the peaches.

1 stick (1/2 Cup) butter cut into pieces

and dot all over the cake mix

3/4 cup brown sugar (packed)

1 cup chopped walnuts

Sprinkle the brown sugar and then

nuts on top of the butter.

Bake at 350 for 35 minutes.

Very good hot with vanilla ice cream.

Recipe #2

Apple Cobbler (dump cake)

2 cans apple pie filling

Dump these into 9x13 ungreased cake pan.

Cuts into smaller bite size pieces.

1 Spice cake mix (do not prepare)

Sprinkle entire box over the apples.

1 stick (1/2) cup butter, cut into small

pieces and dot over the cake mix.

3/4 cup brown sugar (packed)

1 cup chopped pecans.

Sprinkle brown sugar and then pecans over

the butter. Bake 350 for 35 minutes.

Both of these are very good but I have to say the peach one is my favorite!!!!!

Cheeseburger Soup

½ lb ground beef
¾ C chopped onion
¾ C shredded carrots
¾ C diced celery
1 tsp dried basil
1 tsp dried parsley flakes
4 Tbls butter
3 C chicken broth
4 C diced and peeled potatoes
¼ C flour
8 oz Velveeta
1 ½ C milk
¾ tsp Salt
¼ tsp pepper
¼ C sour cream

In a 3 qt. saucepan, brown beef; drain and set aside. In the same saucepan, sauté onion, carrots, celery, basil and parsley in 1 tablespoon butter until vegetables are tender about 10 minutes. Add broth, potatoes and beef; bring to a boil. Reduce heat; cover and simmer 10-12 minutes or until potatoes are tender. Meanwhile, in small skillet, melt remaining butter. Add flour; cook and stir 3-5 minutes or until bubbly. Add to soup’ bring to a boil. Cook and stir 2 min. reduce heat to low. Add cheese, milk, salt and pepper; cook and stir until cheese melts. Remove from the heat; blend in sour cream.

Spinach Artichoke Pasta

-6 to 8 oz. pasta, cooked according to package instruction
-1 large or 2 small chicken breast, cubed
-2 t. veg. or olive oil
-½ cup onion, diced
-2 cloves garlic, minced
-1 can chopped artichokes
-1 cup chopped spinach (if using frozen, defrost, drain and squeeze out the water.)
-1 can diced Mexican style tomatoes
-1/2 cup cream cheese, softened
-1/2 cup sour cream
-½ cup chicken stock
-½ cup half and half
-7 oz. Parmesan cheese, grated (reserve 1 oz.)
-1 to 2 T. hot sauce (*i used 1 tablespoon and it was HOT! next time i will use a little less.)
salt & pepper

1. Cook pasta, drain, and set aside.
2. In a large skilled heat oil or medium/high heat. Add onion and garlic, cook for a couple minutes or until onion starts to become translucent.
3. Add chicken, season with salt and pepper, and cook until chicken is done and juices run clear.
4. Stir in cream cheese, and sour cream. Cook until they are melted and incorporated into the mixture.
5. Add the artichokes, spinach and tomatoes. Stir to incorporate.
6. Add the chicken stock, half and half, Parmesan cheese, and hot sauce. Simmer for about 5 minutes or until heated through. Salt and pepper to taste.
7. Add the pasta and pour the mixture into a large casserole dish, top with additional Parmesan cheese and bake at 350 for 15 -20 minutes or until bubbly around the edges.

Lazy Lady Eclairs

* Picture soon to come*

Lazy Lady Eclairs

Crust:

1 cube Margarine, melted

1 cup Water

1 cup Flour

1/4 tsp salt

Mix all ingredients together in a sauce pan on medium until the mixture pulls away from the side of the pan and starts to thicken and make a ball.

Remove from heat. Add 4 eggs, mixing them in one at a time. Make sure that each egg is mixed in very well with the batter before adding the next egg.

Spray Pam on a cookie sheet and spread the mixture out.

Bake at 400 F for 25 minutes.

Topping:

1 8 oz pkg Cream Cheese, softened

1 large box Vanilla Pudding

1 12 oz Cool Whip

Chocolate Syrup

Make the pudding according to the directions on the box.

After the pudding has set, beat the pudding and cream cheese together until well mixed. Spread the pudding mixture on top of the crust.

Then spread the Cool Whip on top of the pudding mixture.

Drizzle with the chocolate syrup. To make it fancy pull a butter knife through to make a nice design.

You can also add almond slivers or flakes if desired.