Peanut Butter Kiss Cookies

Making these cookies around Christmas has been a family tradition for as long as I can remember. They are some of the easiest and most delicious cookies that we make. It has been more recent that we started using Reese's in about half of the cookies, but they are quickly becoming the favorite. Actually, my mom usually makes the Reese's cookies in mini cupcake pans so that they surround the peanut butter cups more completely, but I found this way to be just as good.

1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup creamy peanut butter
1/4 cup margarine or butter, softened
1/4 cup shortening
1 egg
1 1/2 cups all-purpose flour
3/4 tsp baking soda
1/2 tsp baking powder
granulated sugar
about 3 dozen milk chocolate kisses (or Reese's)

Preheat oven to 375°. Mix 1/2 cup granulated sugar, the brown sugar, peanut butter, margarine, shortening and egg thoroughly. Stir in flour, baking soda and baking powder. Shape dough into 1" balls; roll in sugar. Place about 2" apart on ungreased cookie sheet. Bake until edges are light brown, 8 to 10 minutes. Immediately press candy kiss firmly in each cookie; cool.

Remarkable Fudge

I made and delivered plates of Christmas treats to some of our friends and neighbors this past week and made a few things for the first time ever. Fudge was one of the things that I had never made before. I tried a recipe out of the Better Homes and Gardens cookbook. I tried to follow the directions exactly and the fudge turned out really well, although it's not quite as good as the one I remember my mom making. Maybe I should have asked her for the recipe. But still, I would be willing to use this one again and even to try the variation it gives for Peanut Butter-Chocolate Fudge (substitute peanut butter for regular butter and omit chocolate bar).

4 cups sugar
10 oz evaporated milk (1 1/3 cups total)
1 cup butter
1 12 oz package semisweet chocolate pieces
1 7 oz dark chocolate or milk chocolate candy bar, cut up (optional)
1 7 oz jar marshmallow creme
1 cup chopped walnuts
1 tsp vanilla

Line a 9x13" baking pan with foil, extending foil over edges of pan. Butter foil; set aside.
Butter sides of a heavy 3-quart (or larger) saucepan. In saucepan combine sugar, evaporated milk, and butter. Cook and stir over medium-high heat till mixture boils. Reduce heat to medium; continue cooking and stirring for 10 minutes.
Remove pan from heat. Add chocolate pieces, cut-up chocolate bar (if desired), marshmallow creme, walnuts, and vanilla; stir till chocolate melts and mixture is combined. Beat by hand for one minute. Spread in the prepared pan. Score into 1" squares while warm. When fudge is firm, use foil to lift it out of pan. Cut fudge into squares. Store in a tightly covered container in the refrigerator. Makes about 4 lb (96 pieces).

Butter Toffee

Almond Roca is one of my husband's favorite candies but we only buy it occasionally - usually when we see it on sale. These past few years we have been lucky enough to try this Butter Toffee that a neighbor makes and it tastes almost the same. So last night I asked her for the recipe and tried it out myself. It is deceptively simple. With only six ingredients and a very short list of directions, the only real trick is knowing when it is ready. Thankfully, she shared her time-tested secret with me. The first time I made the recipe, I thought I didn't need her trick so I just brought it to the point that when I dropped a bit in a glass of cold water, the toffee was stringy and brittle. But once I had finished and the entire pan cooled, I realized that it was undercooked. It still tasted good but it was too soft. So I made it again using the trick and it turned out perfectly.

1 lb. butter               

2 cup sugar

2 Tbsp. corn syrup       

½ cup water

1 cup chopped almonds

1-1 1/2 pkg milk chocolate chips

Mix all ingredients, except nuts in large heavy saucepan. Cover and slowly bring to a boil. Remove cover and continue cooking on medium low heat, stirring occasionally (approx. 25-35 minutes). It is ready when it becomes the color of a brown  paper bag. I actually keep a square with my recipe to compare color to, because it’s longer than you think. Stir in 1/2 cup almonds. Pour out onto large buttered cookie sheet with sides. Immediately spread with 1- 1½  pkgs. milk chocolate chips. Wait a minute or two and spread with a spatula as they melt. Sprinkle with ½ c. finely chopped almonds. Break into pieces when cool.

If the toffee is undercooked, it will be crumbly and extra sweet. If it is overcooked it will be bitter and inedible. 

It starts out the color of butter, a very light yellow.

The first time I removed it from the heat when it was this color. But it was too early!

The second time it got just a little darker than the paper and it turned out just right.

The toffee lightened as it cooled and after it was completely cool it was about the color of the paper.

Kung Pao Chicken

I hope that other people have been able to use my blog as a reference for good recipes just like I use other blogs. Today I decided I wanted "something over rice" so I went to the For the Love of Cooking blog and searched "rice." I found one of the recipes that looked good and tried it out. There are a few things that I feel should be altered to make the dish a little better. Here is my version of the recipe.

3 boneless, skinless chicken breast, diced into bite sized chunks
2 tbsp. cornstarch
1 tbsp sesame oil
2 tbsp seasoned rice vinegar
3 tbsp soy sauce
1/4 cup water
2 tsp sugar
4 green onions, chopped
2 large garlic cloves, minced
2 tsp fresh ginger, grated
1/2-1 tsp crushed red pepper flakes (depending on how spicy you like it)
1/2 cup roasted peanuts
*1/2 cup shredded carrots
*1 1/2 cup pea pods, steamed until tender

*I didn't add these ingredients because I didn't have any on hand, but I will plan better next time so I have them.

Prepare rice. Combine chicken and cornstarch in a bowl and toss until evenly coated. Combine the vinegar, soy sauce and sugar in another bowl and set aside for later. Heat a large skillet or wok with sesame oil over medium high heat. Once the pan is smoking hot add the chicken and stir fry for 5-6 minutes or until no longer pink inside. Remove the chicken from the pan and set aside.

Add the garlic, ginger, red pepper and green onions (leaving a few for garnishing) to the pan and stir fry for 30 seconds, stirring constantly. Add the soy sauce, vinegar and sugar mixture to the pan along with the water,  cooked chicken, cashews, and vegetables. Cook until sauce thickens and carrots are tender. Serve over rice and top with remaining green onions. Enjoy.

Creamy Chicken Enchiladas

  

These are the Chicken Enchiladas that my mom made for us growing up. They were one of my favorite foods; it wasn't until I got older that it started to bother me that people considered them to be "Mexican food" even though I'm pretty sure they don't even sell Cream of Chicken soup in Mexico. So, even though they aren't Mexican at all, I still really like them and make them sometimes for my family.

2 cans cream of chicken soup

1 pint sour cream

1 4 oz can chopped green chilis (optional)

3-4 green onions, chopped

1 can sliced black olives

1/2 lb grated cheddar cheese
4 chicken breasts, boiled and cut into small pieces
10-12 flour tortillas

Combine ingredients except for tortillas and chicken in a mixing bowl. Remove 2 cups of mixture and add to chicken. Fill tortillas with a few heaping spoonfuls of chicken mixture. Roll and place in a 9x13" casserole pan.

Spoon the remaining mixture over tortillas and sprinkle shredded cheese over top. Bake at 350° for 40-50 minutes.

Dessert Crepes

Crepes are one of those foods that are incredibly easy to make, but are still considered to be somewhat of a delicacy. They are also incredibly diverse, in that they can be eaten with nearly any combination of toppings. They can be a breakfast, lunch, dinner, or a dessert. Here is a great recipe for dessert crepes.

2 eggs
2 Tbsp melted butter
1 1/3 cup milk
1 Tbsp sugar
1 cup flour
1/2 tsp salt
1/2 tsp vanilla

Place ingredients in blender in the order listed. Blend on high speed 20-30 seconds. Scrape sides of the container and blend a few more seconds. Preheat pan to a medium temperature. Crepe pan is at the correct temperature when the batter sizzles slightly when poured into the pan, and a crape will cook on one side in approximately 1 minute.

The crepe is ready to turn when it begins to set and crisp around the edges. Loosen around the edge with a spatula so you have a starting place to pick up the crepe with your fingers, then simply flip it over. Should it start to tear when picked up, it may not be cooked enough to turn. Cook a few seconds longer and try again.
This recipe makes 16-20 5" crepes.

We filled these crepes with jam, berries, pomegranate seeds, and whipped cream and topped them with berry syrup and powdered sugar. On other ones we used Nutella, peanut butter and bananas. We also used canned peaches, honeydew melon, and strawberries. The possibilities are endless!

Gingersnaps

It's the time of year when all of the neighbors find out who is the best cook. That was always the judgment that we made as children when our doorbell was constantly ringing with friends bringing plates of cookies and holiday treats. Everyone has their own tradition of which types of cookies and desserts they make at Christmastime. And these cookies will certainly be part of our family tradition. They came out of the oven crispy on the outside and soft on the inside and stayed soft for days afterward.

3/4 cup shortening
1 cup brown sugar
1/4 cup molasses
1 egg
2 1/4 cup flour
2 tsp baking soda
1/2 tsp salt
1 tsp ground ginger
1 tsp cinnamon
1/2 tsp ground cloves

Cream together shortening, sugar, molasses and egg. Add dry ingredients. Mix well. Roll dough balls in white sugar. Bake 10-12 minutes at 375°.

Rosemary Chicken Tortellini

This was an incredible dinner that I made for my parents and siblings when they were here visiting the week of Thanksgiving. It was very simple and quick to make and the leftovers tasted just as good as when it was fresh. This recipe makes enough to feed a family of 8 and still have leftovers.

4 16 oz packages fresh tortellini (I got a variety of kinds for taste and color)
8 oz sauteed mushrooms
Alfredo sauce (double recipe and replace garlic powder with rosemary)
1 Tbsp dried Rosemary
1 Tbsp olive oil
1/2 onion, chopped
1-2 lb chicken cut into strips and grilled
Minced garlic
Italian seasoning
Salt and pepper
Garnish with Parmesan cheese and Rosemary

Boil tortellini according to directions on package (you may also use dried tortellini). Preheat olive oil in a skillet over medium high heat. While pasta is boiling, saute onion until tender then add chicken, seasoning with minced garlic, Italian seasoning, salt and pepper. Saute mushrooms.

Make Alfredo sauce, doubling the recipe and replacing garlic powder with about a tablespoon of dried Rosemary. Once everything has been prepared and tortellini has been drained, stir mushrooms, sauce, chicken, and pasta together. Serve in a 9x13" casserole dish or other dish. Top with Parmesan cheese and a bit of Rosemary.

German Pancakes

I have never really been a big "breakfast-person" but now that I am pregnant I've found that I feel terribly sick all day if I don't eat something first thing in the morning...and sometimes I feel sick all day anyway. So I have been making some new breakfast foods to break the monotony of always eating cold cereal. I really liked these German Pancakes because they are light and fluffy and full of protein. My favorite part is that when they are in the oven, they blow up like a balloon and then slowly deflate at room temperature.

6 Tbsp butter
6 eggs
1 cup flour
1 cup milk

Melt butter and pour into 9x13" pan. using mixer, blend remaining ingredients in bowl and pour batter into pan. Bake at 450° for 15 minutes. Serve with syrup or jam.

 

 This is my pan of German Pancakes before it deflated all the way.

Battered Onion Rings

Every once in a while we like to make something good and fried as a special treat. These onion rings are actually way better than the kind that you buy at a restaurant. A lot of times in a restaurant you bite through the crunchy outside only to have a slimy onion that you can hardly bite and usually slips right out of the breading. My husband told me that is because onion rings from restaurants have usually been frozen and re-cooked so the onion gets really soft. But these were the perfect texture. Soft enough to enjoy but firm enough to bite through.

1 large sweet onion
2 eggs
3 Tbsp evaporated milk
3 Tbsp water
Salt and Pepper
Flour to thicken

Combine ingredients, making sure to add plenty of salt (it took a lot more than we thought). Also, leave the mixture at a somewhat runny consistency. If you add too much flour the batter will be very thick and the rings won't get crispy enough. Deep fry until golden brown. If using a more shallow pan you will have to flip them. Enjoy!

Mashed Potatoes

I didn't grow up eating homemade mashed potatoes. In fact, I remember the first time that I found out that mashed potatoes were made from real potatoes. It was almost Thanksgiving a few years ago and I was a missionary in Honduras (obviously they don't celebrate it there). My companion and I decided that we wanted to throw a Thanksgiving feast for all of the missionaries in our zone. We decided to make peach cobbler rather than peach pie, we made rolls, juice, salad, and the zone leaders brought rotisserie chickens (because they don't eat turkeys in Honduras). My companion said we should make mashed potatoes but I told her that would be possible because they don't sell potato pearls or flakes there. I remember being pretty shocked when she said we could make them from real potatoes. And it turns out it's not difficult at all. I made them last night for dinner in only about 30 minutes (including boiling time).

Potatoes, peeled and cut (unless you use red potatoes, which I did this time)
Milk
Sour cream
salt, pepper, garlic and onion powder to taste

Boil cut potatoes until soft. Drain water and smash the potatoes in a bowl using a potato masher. Add a little bit of milk and a few spoonfuls of sour cream (depending on how many potatoes you used). Season with salt, pepper, garlic powder and onion powder. You can even add other things like cheese and green onions if you want to!

Zucchini Bread

I have always loved zucchini bread (and am fascinated that a vegetable like zucchini would taste so good in a sweet bread). I had never tried to make it myself before and this is the first recipe that I tried. It turned out pretty well and I think I would use it again, although it is a little different from the one that my mom used to make.

3 eggs
1 cup oil
2 cups sugar
3 cups flour
1 tsp salt
3 tsp cinnamon
1/4 tsp nutmeg
1 tsp baking soda
1 tsp baking powder
2 cups raw, shredded zucchini

Cream sugar, oil, and eggs. Add dry ingredients. Stir in vanilla and zucchini. Pour into greased loaf pans. Bake at 350° for about 40 minutes.

Poppy Seed Bread

I have a great recipe for Poppy seed cake (which I will have to make sometime soon so I can put it on my blog) but this time I decided to make a Poppy Seed Bread from scratch to see what the difference was in taste. The differences are about what you might expect. It is less sweet but still tastes great - especially with the glaze.

3 cups flour
1 1/2 tsp baking powder
1 1/2 tsp salt
2 1/2 cup sugar
1 1/2 cup milk
1 1/8 cup vegetable oil
2 Tbsp poppy seeds
3 eggs
1 1/2 tsp vanilla
1 1/2 tsp almond extract

Mix the first seven ingredients together in a large bowl. Whisk together last three ingredients in a separate bowl and then combine in large bowl. Grease two large loaf pans. Bake at 325° for 50-60 minutes. Start checking with fork or toothpick at about 45 minutes. (Five small loaf pans bake for around 30 minutes)


Glaze:
3/4 cup sugar
1/2 tsp vanilla
2 tsp melted butter
1/4 cup prepared orange juice
1/2 tsp. almond extract

Mix all ingredients together. Brush on top of bread while still warm. Let bread cool for 10 minutes, remove from pans and brush the rest of the glaze on top and sides.

Crescent Rolls

 

Did you know that croissants and crescent rolls are different? I had no idea. But as I was researching it online I found out that true croissants are larger, sweeter and flakier than than crescent rolls. So I was looking online for a good recipe and finally settled on this one from Allrecipes.com because the very first review I read was from someone who said she had never made bread before but found the directions simple and easy to follow and the rolls turned out great. I found that to be equally true for me. They were even better than the Pillsbury kind. The only drawback is that you have to start them about 3 hours before dinner so they have enough time to rise and bake.

2 Tbsp yeast

3/4 cup warm water

1/2 cup granulated sugar

1 tsp salt

2 eggs

1/2 cup shortening

4 cups all purpose flour

1/4 cup butter, softened.

1. Dissolve yeast in warm water.
2. Stir in sugar, salt, eggs, shortening, and 2 cups of flour. Beat until smooth. Mix in remaining flour until smooth. Scrape dough from side of bowl. Knead dough, then cover it and let rise in a warm place until double (about 1-1/2 hours).
3. Punch down dough. Divide in half. Roll each half into a 12-inch circle. Spread with butter. Cut into 10 to 15 wedge. Roll up the wedges starting with the wide end. Place rolls with point under on a greased baking sheet. Cover and let rise until double (about 1 hour).
4. Bake at 400 degrees F (205 degrees C) for 12-15 minute or until golden brown. Brush tops with butter when they come out.

Bread Bowls

This is actually the same recipe that I use for pizza dough with very few variations. I have it listed separately for ease of use.

2 1/4 cups warm water
2 Tbsp quick rise yeast
2 tsp salt
1/2 cup sugar
3/4 cup vegetable oil
2 eggs
7-8 cups flour

Dissolve yeast in warm water.  Add salt, sugar, and 3 cups flour. Mix well. Stir in eggs and oil, slowly adding flour. Mix until it becomes a dough that is soft but not sticky. Knead for about 5 minutes. Let dough rest 10-20 minutes. Divide into about 8 portions and cut slits in the top. Bake at 350° for about 20 minutes or until golden brown. When you remove bread from oven, brush with butter.

Potato Soup

This is a delicious and very hearty soup that my husband grew up loving. It is so much fun to share recipes from our families as we are developing our own family "food identity." In his family they always ate it in bread bowls so I like to serve it that way as well. This recipe is very easy to adjust for family size. These are the approximate measurements I used and it made about 4 servings. For a large family this recipe would have to be at least doubled.

1/4 cup butter
1/4 cup flour
1-2 cans evaporated milk
1% milk
3-4 medium potatoes
1/4 cup sour cream (maybe a little more)
1/4-1/2 lb bacon
1/2 cup shredded cheddar cheese
2-3 green onions, chopped
salt, pepper, and garlic to taste

Cube potatoes and boil until soft. Cook bacon and cut into small pieces. In a large pot, melt butter and whisk in flour. When the mixture is bubbly, add the evaporated milk. Slowly pour in 1% milk until desired thickness is achieved. Add remaining ingredients and simmer for about 15 minutes. The trick to this recipe is using quite a bit of salt and pepper to season.

Chicken and Broccoli Casserole

 

This is another one of my favorites from my childhood. I have always loved broccoli and hated mayonnaise. Surprisingly, even though this casserole has mayo, I still really like it - as long as I don't think about the fact that it is in there. When we eat it, we like to mix in the rice, not just leave it as a side dish. 

Recipe yield: at least 8 servings - for a smaller family, cut this recipe in half (or freeze the leftovers)

20 oz pkg. frozen broccoli cuts

4 cups chicken, cooked and cubed

2 cans cream of chicken soup

Curry powder (the American kind - not the Indian kind)

3/4 cup mayonnaise

1/2 cup milk

2 cups shredded mozzarella cheese

Paprika

Cook broccoli; drain and place in 9x13" pan. Top with cubed chicken and sprinkle with a generous amount of curry powder. In a separate bowl mix the soup, mayonnaise, milk, and cheese and pour over chicken and broccoli. Sprinkle with paprika. Bake at 350° for 30 minutes.

Stuffed French Toast

 

I think I learned this recipe from one of my American mission companions, although I don't really remember. It is a great addition to french toast, although when you make it you have to be aware that it is very rich and very filling so you probably won't eat as many pieces as you normally would. 

Bread

Plain cream cheese

Jam (your flavor of choice)

Eggs (I usually use one for each person and one extra for good measure)

Milk

Vanilla

Syrup

Mix eggs and milk by beating together. I like to add a little vanilla when I make this recipe. Spread a thin layer of cream cheese and jam on one slice of bread. I have also used a flavored cream cheese and skipped the jam but I prefer eating it this way. Top with another slice to make a sandwich. Dip sandwich in egg mixture, covering both sides of the bread and cook on a large skillet. Enjoy with your choice of toppings: butter, syrup, powdered sugar, etc.

Ground Beef Stroganoff

Traditionally, Beef Stroganoff is a Russian dish made of sautéed pieces of beef in a sauce with sour cream. Since becoming popular in other parts of the world, recipes have become as diverse as the chefs who make it. This is a recipe that my mom always used when we were young. Sometimes we ate it over rice, sometimes over pasta, and sometimes over potatoes. It is an easy recipe and is very quick to make.

1 1/2 lbs ground beef
1/2 cup onion, chopped
1 can cream of chicken soup
1 can cream of mushroom soup
1 can cream of celery soup
1 cup sour cream
salt, pepper, and garlic to taste

On medium-high sauté beef and onion in a large skillet until beef is fully cooked and onion is soft. Add soups, sour cream, and seasonings. Simmer 5-10 minutes. In this particular batch I added chopped celery for a little crunch. We often ate this meal with grated cheese over top as well.

Chicken Tortilla Soup

It's getting chilly outside and that means it is time to start eating more soups and stews. I think it can be made in a regular pot but using a crock pot is so much easier, especially when I am working all day. It is so nice to come home to a meal, already prepared! This is an adapted recipe from one that my husband's mom made when he was younger. Even though it is a little different from a traditional Chicken Tortilla Soup, we still really like it.

1 lb chicken, cut into pieces
1 onion, chopped
1 green pepper, chopped
1 can (drained) black beans
2 cans "Mexican Style" diced tomatoes
1 can cream of chicken soup
1/2 can (drained) whole kernel corn
2 Tbsp lime juice
1/4 cup cilantro, chopped
1 1/2 tsp ground cumin
1/2 tsp dried oregano, crushed
1/4 tsp salt
1/4 tsp ground red pepper
1/4 tsp ground black pepper
1/8 tsp onion powder
1 tsp minced garlic

Stir together ingredients in a crock pot and cook on low for at least 6 hours. Serve with sour cream and tortilla chips.

Pumpkin cake with Cream cheese frosting

4 eggs
1 2/3 c. sugar
1 c. oil
2 c. pumpkin
2 c. flour
2 tsp. cinnamon
2 tsp. baking powder
1 tsp. salt
1 tsp. baking soda

Beat eggs, sugar, oil and pumpkin until fluffy. Add dry ingredients and mix thoroughly. Pour into ungreased 9x13" pan. Bake at 350° for 25-30 minutes. Frost with cream cheese frosting.

Cream Cheese Frosting
4 oz. cream cheese
1 tsp. vanilla
1/2 c. butter
2 c. powdered sugar

Curry with stir-fried spices

I went to the library last week and found out that they have shelves and shelves full of cookbooks. So I borrowed one called The Great Curries of India. Here is the first one that we tried; it is a recipe from Dehli called Bhuna Gosht.

1/3 cup oil
2 bay leaves
1 black cardamom
2-in cinnamon stick
10 peppercorns
4 cloves
1 1/2 onions, very finely chopped
1 oz fresh ginger, peeled and pureed
2/3 oz garlic, finely chopped
1/4 oz green chiles, chopped
2 1/4 lb lamb (I used chicken)
salt
1/2 tsp turmeric powder
1 1/2 tsp coriander powder
1 tsp garam masala powder
2 small tomatoes, pureed
1/3 cup plain yogurt
1 Tbps chopped cilantro leaves, to garnish

1. Heat the oil in a cooking pot with the bay leaves, cardamom and cinnamon stick. When the leaves begin to fry add the peppercorns and cloves. After a minute put in the onions and saute until lightly colored, about 15 minutes.

2. Add the ginger, garlic, green chiles, meat and 1 tsp salt and stir-fry over a low heat for 20 minutes. During this time stir every few seconds, scraping the spices off the bottom of the pot. Add 2 Tbsp water whenever it gets too dry.

3. Then add the turmeric, coriander, cayenne pepper and garam masala powders and stir continuously for 5 minutes, adding 2 tablespoons water. Add the pureed tomatoes and cook for 5 minutes, stirring frequently.

4. Add 4 cups water and simmer for 15 minutes. Whisk the yogurt and add to the pot. Cook over gentle heat until meat is tender. Sprinkle with chopped cilantro leaves.

Tortilla de Patata

My husband served a mission in Spain. He said that all of the ladies in Spain have their own Tortilla de Patata recipe that they claim is the best, but that they all taste pretty much the same. He made it for me just the other day. I'm not surprised that this dish is so popular in Spain - it is great.

2 Tbsp olive oil
2-3 small potatoes, peeled and cubed
6 eggs
1 tsp garlic, minced
salt to taste

Preheat oil in a small to medium skillet. Roast the garlic in olive oil. Add potatoes and saute until tender and golden brown. In a separate container whisk eggs, then add to pan along with salt. Cook mixture (without stirring) until bottom half is cooked then flip and cook second side.

Tropical Teriyaki Chicken

This is another Husband Invention. As I am posting the recipes from these last couple of weeks I am starting to feel a little guilty because I realize that he has been doing a large percentage of the cooking lately. I have been working a lot of nights...and days.... But don't worry, it won't always be this way. Anyway, here is the recipe.

1 lb chicken
1/2 lb bacon ends and pieces
Pineapple tidbits, approx 1/2 cup
1/2 onion, chopped
Yoshitas Teryaki sauce
Black pepper

Put it all in the pot together and cook it. Serve over rice.

Chicken and Dumplings

My husband had been talking about his mom's Chicken & Dumplings for a long time so we finally decided to call and get the recipe. I had never had this dish before but I knew it was very "American" so I was looking forward to making it. I wasn't feeling very well the day we had planned to make it so my sweetheart made it for me. And let me tell you I was very surprised to find out that chicken and dumplings is just chicken noodle soup with biscuits. Nevertheless it was great. Thank you to the love of my life for making me chicken soup when I feel sick and for all of the things that you do for me. This is the recipe as dictated by his mother, who has made it so many times that she doesn't need exact measurements.

Cut up and cook chicken breast in pot
Add chicken broth (canned or cubes) - 12 cups for a large family (we used less)
Add veggies - celery, carrots, potatoes, a few peas, etc.
Bring to a boil
Add egg noodles - just a handful
Mix in cornstarch mixed with cold water, just enough so that everything doesn't sink to the bottom.
Add black pepper
Cook uncovered for 10 minutes, then covered for 10 minutes. Don't overcook
Add dumplings (follow directions on Bisquick box)

French Fries

The other day my brother and sister in law came over and suggested that we make homemade french fries! Yummy. Chris used to make these all the time before we were married so he was pretty much the brains behind this snack.

Potatoes
Excessive amounts of oil
Seasoning salt

Clean potatoes and cut them into wedges or strips. Preheat oil in deep fryer (or in a pan). Fry potatoes until crispy. Sprinkle with seasoning salt. Enjoy.

Pizza Pockets

One of my family's traditions was that we always got to choose our birthday dinner. Which meant we had Pizza Pockets for pretty much every birthday. If someone chose something different, we were always disappointed. Now that I'm "all grown up" and get to choose my dinner every night we end up having these a lot more often than when I was a kid. My husband has even said that they are his new favorite. We always used to make these with Rhodes frozen rolls, but lately I have been using homemade pizza dough - which is cheaper and I think it tastes even better.

1 pkg. Rhodes frozen rolls
Spaghetti sauce
Mozzarella cheese
Pepperoni
Sausage

Thaw rolls. With rolling pin, roll our each individual roll into an oval shape. If you want bigger pockets, roll 2 rolls together. Put desired toppings in one half (no sauce). We always use pepperoni, sausage, and mozzarella cheese. Once we tried using other toppings and decided that the traditional way was a lot better. Fold dough over and pinch around sides and ends. Puncture top with a fork. Bake at 425 for 15-20 minutes. To eat, dip in spaghetti sauce and remember: no silverware allowed!

Whole Wheat Pasta

When my husband used to make a lot of clay sculptures, he bought a pasta roller to roll out the clay. It came in handy when we decided to be adventurous tonight and make our own homemade pasta. We also went out on a limb by choosing to do whole wheat, which had the potential of turning us against all homemade pasta forever. Thankfully, it went very smoothly and we will definitely be making more in the future. As far as the whole wheat goes, I must warn you that it tastes "healthy" and is a little more dense than white flour pasta would be. This recipe comes from the Better Homes and Gardens cookbook.

2 1/2 cups flour (either whole wheat or white)
1/2 tsp salt
2 beaten eggs
1/3 cup water
1 tsp cooking oil or olive oil

In a large mixing bowl, stir together 2 cups of the flour and salt. Make a well in the center of of the dry mixture. In a small mixing bowl combine eggs, water, and oil. Add to dry mixture. mix well. Sprinkle kneading surface with the remaining flour (I used much less because the wheat flour was very dense). Knead till dough is smooth and elastic (8-10 minutes). Cover and let the dough rest for 10 minutes. Divide dough into 4 equal portions. On lightly floured surface, roll each portion into a 12-inch square about 1/16" thick (I used a pasta machine instead). Let stand, uncovered, 20 minutes.

I cut this into fettuccine by rolling up prepared dough and cutting into 1/4" wide strips. I then boiled it as I would with regular pasta - except that the boiling time was cut in half, or even less. The cookbook suggested 2 minutes. That was still a little too chewy for me so I left it in for about 4 minutes total. I think white pasta would cook faster, though.