Sour Cream Chicken

If you want something fast and EASY!  Here it is...  

Take a 9x13 pan spray with Pam.

Pour in:

1 can cream of mushroom

1 cup sour cream (I have not tried it yet with low-fat or non fat sour cream, I am not sure it would taste the same)

1 1/2 Tblsp Dried Chives

1 1/2 Tblsp Soy Sauce

1 shake of garlic salt

Stir together then add 2-3 chicken Breasts, cover the chicken with the sauce.

*I usually use chicken tenderloins and only add as much as my family will eat.  The sauce is really yummy.  I usually end up doubling the sauce.

Serve over rice.

Bake at 300 for 3 hours total.

2 hours covered with foil, then 1 hour uncovered.

 

Enjoy!- Amy

Raspberry Crunch Jell-O

You have got to try this recipe!  It is great when you have a fun gathering, dinner party etc.  Just make sure you finely crush the pretzels and I only use the straight stick pretzels.

Raspberry Crunch Jell-O

 

3 cups Boiling Water

1 6oz Pkg Raspberry Jell-O

1 10 oz Pkg Frozen Raspberries

Dissolve Jell-o in boiling water, then add frozen raspberries and put in fridge to thicken

 

2 Cups Crushed stick pretzels

3 Tblsp Sugar

1/2 Cup butter, melted

Mix Pretzles, sugar and butter together and press into a 9x13 pan.  Bake @400for 5 min. and set aside to cool.

 

1 cup Sugar

1 8oz block cream cheese

1 Lg container cool whip, divided

1 16oz crushed pineapple

Beat sugar, cream cheese and half of cool whip until light and fluffy.  Then fold in pineapple.

 

To assemble: Spread the cream cheese layer onto cooled crust.  Then top with the thickened raspberry jell-o layer and finish with remaining cool whip.

-Amy

Chocolate Chip Cookies

My friend brought over some delicious Chocolate chip cookies.  They were the way you always hope yours turn out so I got the recipe and tried it and yes...they are good!

Chocolate Chip Cookies

2 Sticks butter add extra spoonful if batter is to dry

1 c. brown sugar

1 c. Sugar

2 eggs

2 tsp vanilla

Crème together

 

3 c. Flour

1 tsp salt

1 tsp baking soda

12 oz Chocolate chips

opt. Macadamia nuts

 375 for 11 minutes

Each cookie is 1/4 cup yields 24 cookies 

Enjoy! 

-Amy

Zucchini Chips--Serena

This is a different way to make zucchini as a side that is really good (at least we think so).

1-2 zucchini (depending on how much you want)
sea salt
pepper
shredded Parmesan cheese
olive oil spray

Put Broil on high. Basically you just spray a baking sheet with olive oil spray and then you just slice the zucchini in little thin rounds and then place on the baking sheet. I then spray the tops with the spray again and then sprinkle the zucchini with sea salt, pepper, and shredded Parmesan cheese. Then put in oven and broil until brown and crispy on top.

Buttermilk Syrup - Posted by Kate

Buttermilk Syrup-from All recipes.com, with a change by me-This tastes carmelly yummy! I made it with cinnamon french toast and it made it taste like a gooey cinnamon roll. Yum!
INGREDIENTS:
1 1/2 cups white sugar
3/4 cup buttermilk (or can use milk w/vinegar or lemon juice)
1/2 cup butter
2 tablespoons corn syrup
1/2 teaspoon baking soda
2 teaspoons vanilla extract

DIRECTIONS:
In a saucepan, stir together the sugar, buttermilk, butter, corn syrup, and baking soda. Bring to a boil, and cook for 7 minutes. Remove from the heat, and stir in the vanilla.

Homemade Pizza

Posted by Kate
Brad and I have been searching for tips to perfect homemade pizza. It is always so frustrating how different our homemade version tastes from the pizza parlors. I came across a Cooking Light magazine with tips on making homemade pizza. We followed some of them and it made a huge difference!

Evidently pizzeria ovens run at about 900 degrees, which obviously our home ovens do not do (most run up to about 500), so here are the tips for getting pizza crust nice and crisp:

1. Preheat your pizza stone or baking sheet in a 500 degree oven.

1a. Take preheated pan out and coat with cornmeal and whatever else you like on the bottom of your crust.

1b. Using a pizza peel or a second baking sheet, slide your preformed pizza dough circle onto the HOT preheated baking sheet. (If you do not use, your dough will likely not stay in a neat circle)

2. Bake the pizza dough by itself (NO sauce, cheese or toppings) for 8 minutes at 500 degrees on the lowest rack. (Check frequently, I only cooked mine for 6 min)

3. Remove hot baked pizza crust and put sauce, cheese and toppings on, then bake again for 10 minutes or until crust is golden brown and cheese melts on the middle rack.

We tried this with the Jay's Signature Pizza Crust Recipe from AllRecipes.com and we thought it was the best homemade pizza we ever made! I wouldn't say that it's exactly like a pizzeria, but the closest we have ever come.

Basic Pizza Sauce Recipe (Cooking Light magazine)

1/4 cup finely chopped onion
1 garlic clove minced
1/4 cup white wine
2 Tbsp Tomato paste
1 tsp dried oregano
1/8 tsp freshly ground black pepper
1 - (14.5 oz) can crushed tomatoes (undrained)
1 Tbsp chopped fresh basil
1/2 tsp balsamic vinegar

1. Heat a large saucepan over medium-high heat. Coat pan with cooking spray and saute onions 3 minutes or until tender. Add garlic , saute an additional 30 seconds. Add tomato paste, oregano, pepper and tomatoes. Reduce heat.
2. Simmer for 20 minutes or until thick.
3. Remove from heat, stir in basil and vinegar.
Yields: 1 & 1/3 cups

I tried the above recipe omitting the white wine and using crushed tomatoes with oregano and basil. I think it would have been super good, except my brand of crushed tomatoes also added Anise which was overpowering. Otherwise it was wonderful and the texture was perfect.

Red Enchilada Sauce

Posted by Kate
This recipe was passed down to me from my Mom who got this years ago from a girl's mother in her singles ward. Yum, Yum, Yum delicioso!

2 Tbsp flour
2 Tbsp chili powder (heaping)
1 tsp garlic (or to taste)
1 tsp cumin (or to taste)
salt and pepper (to taste)
enough oil to make a paste

1 can of tomato sauce (14.5 oz)
1 can full of water

Put flour, chili powder, garlic, salt, pepper in a pot on the stove and mix. Add enough oil to make a paste (sorry I never measure the oil!) then add the tomato sauce and water, stir until well mixed, turn on to medium and heat til it thickens, stirring occasionally.

This should make enough for a medium size pan full of enchiladas.