Chef Dopp's Cookbook

To get your chocolate fix... ;)

1 cup butter, softened
1 1/3 cups white sugar
2 eggs
2 tsp vanilla
2 cups all-purpose flour
2/3 cup cocoa powder
3/4 tsp baking soda
1/4 tsp salt
2 cups semisweet chocolate chips

Preheat oven to 350 degrees F
Mix wet ingredients and mix dry ingredients in separate bowls, then combine. Add chocolate chips.
Bake 8-10 mins.

8 ounces uncooked linguine (or whatever pasta you prefer)
1 pound chicken breast strips
1-2 tsp Cajun seasoning (or to taste)
1 tbsp olive oil
2 medium bell pepper, thinly sliced (any color)
8 oz fresh mushrooms, sliced
1/2 onion, sliced
3 cloves garlic, minced
2 medium tomatoes, diced
1 cup fat free low sodium chicken broth
1/3 cup skim milk
3 tbsp light cream cheese
1 tbsp flour
fresh cracked pepper
2 scallions, chopped (optional)
salt to taste
cooking spray

(Note: The skim milk, cream cheese, and flour and be substituted for whipping cream if you don't have the other ingredients. The milk makes it a little healthier)

Prep all your vegetables. In a small blender make a slurry by combining milk, flour and cream cheese. Set aside. Season chicken generously with Cajun seasoning, garlic powder and salt.
Prepare pasta in salted water according to package directions.
Heat a large heavy nonstick skillet over medium-high heat; spray with cooking spray and add half of the chicken. Sauté 5 to 6 minutes or until done, set aside on a plate and repeat with the remaining chicken. Set aside.
Add olive oil to the skillet and reduce to medium; add bell peppers, onions, and garlic to skillet, sauté 3-4 minutes.
Add mushrooms and tomatoes and sauté 3-4 more minutes or until vegetables are tender. Season with 1/4 tsp salt, garlic powder and fresh cracked pepper to taste.
Reduce heat to medium-low; add chicken broth and pour in slurry stirring about 2 minutes.
Return chicken to skillet; adjust salt and Cajun seasoning to taste, cook another minute or two until hot, then add linguine; toss well to coat. Top with chopped scallions and enjoy! http://www.skinnytaste.com/2012/02/cajun-chicken-pasta-on-lighter-side.html

We are a wing family. We love our wings and hot sauces! So you can imagine how excited I was to find a recipe that made my wings healthier for me and my wing family. Just by simply baking them, you eliminate the oils and fat that come from frying them. AND they do not loose their crisp or moist! My husband said they taste just as good as frying, I think they taste better. My husband was also worried they wouldn't be as crispy but they turn out very crispy in the end. You also will not miss the oiliness or fryer smell in your house. PLUS, you can have all your wings done and hot at the same time for large groups instead of having to wait for each batch. All the good things about baked wings just keep piling up. ;)

2 lbs chicken wing pieces
salt, your favorite seasonings
water
BBQ sauces of your choice

Preheat the oven to 450 degrees F.
Heat up a big pot of boiling water.
Add salt to the water like you would for cooking pasta (optional!).
Boil the chicken wings for 7-8 minutes, then remove them to a wire rack. Let them drip dry, then dry them well with a paper towel. (I KNOW, it sounds crazy to boil your chicken, but trust me, you won't regret it. It helps get rid of some of the excess fat, and the chicken wings are crispier.)
Season the chicken wings lightly with any seasoning you'd like (optional!). We like cayenne, cajan, black pepper, garlic powder, etc. Depending on the sauce you use, you may not even need seasoning.
Keep the wings on the wire rack and put the wire rack on a cookie sheet. Bake the chicken wings for 30 minutes on one side, then flip the wings and bake for another 10 minutes on the other side.
Dump wings into a bowl with a lid and coat them in whatever sauce you desire! (Our favorites are the bottled sauces from Buffalo Wild Wings.) Shake until entirely coated and enjoy.http://www.fifteenspatulas.com/crispy-baked-chicken-wings-yup-no-deep-fryer-in-sight/

From Taste of Home Magazine. Does not taste anything like Indian Curry, just FYI.

1/2 lbs fresh mushrooms (1-2 cans)
1/2 C onion, chopped
2 Tbsp butter
2 T all-purpose flour
1/2-1 tsp curry powder
3 C vegetable broth
1 can (15 oz) pumpkin
1 can evaporated milk
1 Tbsp honey
1/2 tsp salt
1/4 tsp pepper
1/4 tsp ground nutmeg
chives to garnish

In large saucepan, saute mushrooms & onions in butter until tender. Stir in flour & curry powder until blended.
Gradually add the broth.
Bring to boil; cook & stir for 2 minutes or until thickened.
Add pumpkin, salt, pepper, milk, honey, and nutmeg.
Heat throughly. Garnish and serve.

1 cup = approx. 157 calories.
Serves about 6; Prep time about 20 minutes.

This is a really good soup and it even has a little kick if you like. We Dopps always like a little extra kick. ;)

1 can chicken broth
1 lb. broccoli, diced
2 potatoes, cubed

CHEESE MIX, cubed:

1 cube butter
1 tsp. chicken bullion
1 cup milk
1 lb. Velveeta cheese
1 tsp. red pepper flakes (optional)

Directions: Add broccoli and potatoes to broth (or water) and simmer 7 minutes. In separate pan over low heat (or microwave in a large glass bowl) melt butter, bullion, milk, and cheese together. Mix sauce with chicken and veggies-do not drain broth. (You can leave out the potatoes and chicken if you prefer just broccoli).

Compliments from: http://www.favfamilyrecipes.com/2012/02/broccoli-cheese-soup.html

3 TBSP Olive Oil
6 garlic cloves (fresh or jarred)
Pinch of red pepper flakes (portion based on spice taste)
28 oz of Plum Tomatoes, blanched
Handful of torn basil (dried or fresh)
Season with salt and pepper to taste

Combine garlic and red pepper flakes in oil and cook over medium-low until garlic is golden (about 6 minutes). Crush tomatoes into skillet. We used fresh tomatoes from our garden and blended them with a hand blander. If you use canned tomatoes, add an additional 1 cup of water. Add basil, salt, and pepper. Cook uncovered until thick. Makes about 2 full jars of sauce. Store in fridge if you choose not to seal the containers.

Delicious with spaghetti and meatballs. :)

4 cups Flour
1 tbsp. Dry Active Yeast
1-2 tsp. Salt
2 cups Warm Water
Oil for bowl

Directions:
1. In a bowl, mix together the flour and the salt.
2. In another bowl, combine yeast, warm water (not hot nor cold!), and half of the flour/salt mixture. Using your hands, mix until it forms a dough. Then, cover with a dish cloth and let sit at room temperature for 3 hours. It should triple in size.
3. Gently incorporate the rest of the flour/salt, using your hands.
4. Place on a lightly floured surface and knead for about 10 minutes. It should be supple and elastic when you stop kneading.
5. Lightly oil a bowl. Place dough in bowl. Cover with a dish towel. Let sit for 1 hour. It should double in size.
6. Preheat oven to 450°F. Knead again. Then cut dough into 3 parts and form each part into a long baguette. Place on a baking sheet. Let sit for at least 20 minutes.
7. Place a bowl of water in the oven. Bake baguettes for about 25 minutes (maybe less). Remove the bowl of water after 15 minutes of baking.

http://www.famousfrenchdesserts.com/french-bread-baguette-recipes.html

Very delicious and super easy salad recipe!

1 head of cabbage, chopped
2-3 chicken breast, chopped
1-2 green onions, chopped
1-2 packages of raman noodles
Poppyseed dressing of your choice

Season chicken with salt and pepper. Cook and dice chicken, let cool. Chop cabbage and green onions and combine in a large bowl. Toast raman noodles until golden brown (at approximately 500 F for 5 minutes). Mix in raman noodles and dressing right before serving!

I have been on the hunt for an amazing homemade Alfredo sauce and I think I found one. It's simple and delicious! Try it with our homemade veggie crepes recipe (soon to come!). Thanks goes to an old friend, Suzy Shumway. :)

3 tablespoons sweet butter
2 tablespoons olive oil
2 garlic cloves, minced
2 cups heavy cream
1/4 teaspoon white pepper
1/2 cup grated parmesan cheese
3/4 cup mozzarella cheese

Melt butter in medium saucepan with olive oil over medium/low heat.

Add the garlic, cream, white pepper and bring mixture to a simmer. Stir often!

Add the Parmesan cheese and simmer sauce for 8-10 minutes or until sauce has thickened and is smooth.

When sauce has thickened add the Mozzarella cheese and stir until smooth. STIR!

Recipe found on Food.com: http://www.food.com/recipe/better-than-olive-garden-alfredo-sauce-141983#ixzz1tXdKHnTY

Uncooked pkg of egg noodles (8 oz)
cheddar cheese
2 cups cottage cheese
1 green pepper, chopped
1/2 cup sour cream
1/2 lb Velvetta, sliced
ground beef (1-1 1/2 lbs)
1 onion, diced
2 cans tomato soup
garlic, minced

Cook noodles according to package. Saute onions and cook the ground beef and garlic, and mix it with the tomato soup. Set aside. Spread half of the noodles in a buttered 9x13 pan. Cover with a layer of cheddar cheese (however much you desire), cottage cheese, green pepper, Velvetta, and sour cream. Then add the rest of the noodles on top. Last, layer with meat mixture. Bake for 45 minutes at 350 degrees F.

My oatmeal cookies have to be soft. These are delicious for that reason.

1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 1/2 teaspoons ground cinnamon
3 cups quick cooking oats
raisins or nuts (optional)

Directions:
1. In a medium bowl, cream together white sugar, butter, and brown sugar. Beat in eggs one at a time, then stir in vanilla.
2. Combine flour, cinnamon, baking soda,and salt. Stir into the creamed mixture. Mix in oats. If you are using nuts or raisins, mix into dough, combining well. Cover, and chill dough for at least one hour.
3. Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. Roll the dough into balls, and place 2 inches apart on cookie sheets.
4. Bake for 8 to 10 minutes in preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Makes approx. 36-60 cookies, depending on how large or small you make them.

We tried this and thought they had a great taste! (From skinnytaste.com)

1.25 lbs 93% lean ground beef sirloin
1 tbsp steak seasoning or seasoned salt
1 carrot, minced (optional)
1 medium onion, minced
2 cloves garlic, minced
1/4 cup bell pepper, minced
4 oz mushrooms, minced (optional)
1 tbsp red wine vinegar
1 tbsp Worcestershire sauce
2 cups tomato sauce
2 tbsp tomato paste

Chop all the vegetables really fine, using a chopper or food processor. Heat a large skillet over medium high heat. Add the meat to the pan and break it up as it cooks. Season with steak seasoning and cook the meat until it browns, then add onion, garlic, carrots, mushrooms and red peppers to the skillet. Reduce heat to medium and add red wine vinegar and Worcestershire sauce, cook 5 more minutes. Add tomato sauce and paste to pan, stir to combine. Cover and reduce heat to simmer and cook an additional 5 minutes. Makes enough meat for 8-10 buns (depending on how many veggies you put in it).

A Guy Fieri favorite (as seen on the Food Network).

1 1/2 pounds fresh green beans, trimmed
Kosher salt and freshly ground black pepper
2 tablespoons unsalted butter
1 TBSP vegetable oil
1 pound mixed mushrooms (such as shiitakes, creminis, oyster, etc.), cleaned and quartered
1/2 tsp thyme
2 cloves garlic, minced
1/4 tsp cayenne powder
1/4 tsp ground nutmeg
2 TBSP all-purpose flour
1 cup chicken broth
1 cup sour cream
1/2 cup heavy cream
1/4 cup grated Parmesan
4 medium shallots, sliced and separated into thin rounds OR French's Fried Onions
1 cup all-purpose flour
Olive oil, for shallow frying

Preheat the oven to 450 degrees F.
Bring a large pot of salted water to a boil. Add the green beans and cook until they just turn bright green, 2 to 3 minutes. (You don't want to cook the green beans through as they will cook in the oven also.) Strain and plunge the green beans immediately in a large bowl of ice water to stop the cooking process. When cool, drain and set out to dry on paper towels.
Set skillet over medium-high heat. Add the butter and vegetable oil. Once the butter is melted and the pan is hot, add the mushrooms. Cook undisturbed so the mushrooms sear nicely, about 1 minute. Add the thyme and garlic and continue cooking the mushrooms to achieve some nice color. Season with the salt, pepper, cayenne and nutmeg. Cook 2 to 3 more minutes longer, dusting the mushrooms with some of the flour as they release moisture. Stir with a whisk to incorporate the flour (just like making a roux) and gradually add in the chicken stock. Bring to a simmer, then reduce the heat and add the sour cream and cream. Stir gently and cook over low heat until gravy thickens, 5 to 6 minutes. Add the blanched green beans to the pan and fold together so everything is mixed well. Spread out evenly in the pan. Sprinkle the green beans with the grated Parmesan and transfer to a roasting tray (to catch any spill-over). Bake until the casserole is bubbly and the top is melted and golden, 15 minutes.
Pour the vegetable oil into a deep skillet and heat to 350 degrees F. Pour the flour into a large mixing bowl and sprinkle generously with salt and pepper. Toss the shallot rounds in the seasoned flour, then place in a strainer and shake off any excess flour. Fry the shallots in the hot oil in small batches until golden brown, 3 to 5 minutes. Drain on paper towels and season with salt while still hot. OR Substitute this step with store-bought French's Fried Onions.
Top the green bean casserole with the fried onions and serve.

1 (5-oz) package rice (Your choice)
1 teaspoon salt
1 pound ground hot pork sausage
1 (15-oz) can black beans, rinsed and drained
1/2 bag (8-oz) frozen corn
2 cups (8 ounces) shredded Monterey Jack cheese
6 green onions, finely chopped
1 (1.25-ounce) package taco seasoning mix
1 package egg roll wrappers (approx. 28)
1 large egg, lightly beaten
4 cups peanut oil
Garnish: fresh cilantro sprigs

Cook rice according to package directions, using 1 teaspoon salt. Cool completely.
Cook sausage in a skillet over medium heat, stirring until it crumbles and is no longer pink; drain well. Let cool.
Stir together rice, sausage, black beans, and next 4 ingredients in a large bowl. Spoon about 1/3 cup mixture in center of each egg roll wrapper. Fold top corner of wrapper over filling, tucking tip of corner under filling; fold left and right corners over filling. Lightly brush remaining corner with egg; tightly roll filled end toward the remaining corner, and gently press to seal.
Pour oil into heavy Dutch oven; heat to 375 degrees F. Fry egg rolls, in batches, 2 to 3 minutes or until golden. Drain on wire rack over paper towels. If you don't have a way to gauge the temperature like we didn't, place a deep pan with oil on stove top on High, fry for 2 to 3 minutes or until golden and crispy.
Serve with Creamy Cilantro Dipping Sauce. Garnish, if desired.

Creamy Cilantro Dipping Sauce:
2 (10-ounce) cans Mexican-style diced tomatoes
1 jalapeno, chopped
1 (8-ounce) package cream cheese, softened
2 cups loosely packed fresh cilantro leaves (about 1 bunch)
1 cup sour cream
3 garlic cloves, minced
Garnish: finely chopped fresh cilantro leaves
Yields: 1 1/2 cups

Process first 5 ingredients in a food processor until smooth.

*NOTE: Also tastes great with Tomatillo Dressing in place of Cilantro Sauce!

We got this recipe from Favorite Family Recipes, one of my favorite recipe blogs. I LOVE frozen hot chocolate! This is an easy and inexpensive one.

5-6 oz chocolate (like Marabou, Ghiradelli bars, or Nestle semi-sweet chocolate chips)
2 tsp. hot chocolate powder mix
1 1/2 Tbsp sugar
1 1/2 c. milk
3 c. ice (to make it a little more rich, use frozen milk cubes)
Whipped cream
Chocolate shavings (optional)

Chop the chocolate into small pieces and melt in a double boiler or a small saucepan over med-low heat. Stir occasionally until melted. Add the hot chocolate mix and sugar, stirring constantly until blended. Remove from heat, slowly add half a cup of the milk, and stir until smooth. Cool to room temperature. In a blender, place the remaining cup of milk, the chocolate mixture, and the ice. Blend on high speed until smooth. Pour into cup or mug and top with whipped cream and chocolate shavings.

Thanks to Rachel Truscott for this wonderful recipe!

7 Tomatoes, seeded and diced
2 cloves garlic, minced
3 TBSP extra virgin olive oil
3 tsp balsamic vinegar
6-8 fresh or 3/4 TBSP dried basil leaves
Toasted French Bread, sliced

Combine in a bowl. Chill for a couple hours to soak in flavors. Place a spoonful on each piece of french bread and serve.

40 lbs Peaches = Approximately 20 Jars of peaches

*You will need a canning equipment set: huge canning pot w/jar rack insert, magnetic lid lifter, canning funnel, jar lifter tongs/jar lid wrench, kitchen tongs (optional).

1. Sanitize jars in Dishwasher (should be done first because it can take 1-1 1/2 hrs).
2. Blanch the peaches.

BLANCHING: In a saucepan of boiling water, drop peaches to where they're fully submerged. Leave in water for 20 second. Remove peaches with a strained spoon and immediately put in a ice water bath (to stop the cooking process). Then one by one, remove their skins.

3. Cut peaches into halves or quarters, as desired.
4. Make Syrup (depending on how ripe/sweet the peaches are will depend on if you want to make a normal syrup or light syrup.)

LIGHT SYRUP: Combine 6 cups water and 2 cups sugar and bring to a boil.

5. Add peaches to jars leaving about an inch from the bottom of the rim.
6. Add syrup (using the funnel), stopping at the bottom of the rim about an inch from the top.
7. Seal Jars.

SEALING: To seal the jar, first sanitize the lids in a pot of boiling water for 15 mins. Using the magnetic lid lifter, lift out each lid and place them on top of each jar. Twist on the second part of the lid. Next, place 7 jars in the large 21.5-Qt Canner Pot of boiling water (follow instruction on the Canner). Cover with lid and let boil for 40 mins. Repeat until you seal all your jars. Let cool and store at room temperature, refrigerate after opening.

1 6-oz pkg Orange Jello

1 2.9-oz pkg Lemon Cook and Serve Pudding

2 1/4 cups water

1/2 cup sugar

2 egg yolks (beaten)

1 3.4-oz pkg Lemon Instant Pudding

1 3/4 cups milk

Whipped Topping (Cool Whip)

Prepare 6-oz pkg Jello minus 1/2 of the water and put in 9x13 glass pan. Refrigerate. Prepare cook and serve pudding according to directions. When pudding is cool and Jello is partially set, (about 30 min.) take spoon and put dollops of pudding evenly across jello and take a electric mixer and mix pudding and jello together (don't mix in a bowl, it doesn't have the same layered effect and taste). Refrigerate and make instant pudding with the 1 3/4 cup milk. Spread on top and spread cool whip on top and refrigerate until served.

1 (12 oz) pkg salad Roni
2 cans shrimp (reserve juice)
1/3 cup white wine vinegar
3 green onions (sliced)
1/2 yellow pepper (diced)
1/2 green pepper (diced)
1/2 red pepper (diced)
shredded cheddar cheese
Mayonnaise

Cook noodles and drain. Mix shrimp juice with vinegar and mix with noodles and vegetables and leave overnight. (save shrimp in separate container overnight) Next day add shrimp, cheddar and enough mayonnaise to make it creamy.

1 cup chopped onions
2 tablespoons butter
3 cups sliced zucchini
2 cups chicken broth
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup half and half cream
1 cup grated cheddar cheese
1/2 cup sour cream
4 slices bacon, cooked until crisp, then crumbled

In large saucepan cook onions in melted butter until tender. Add sliced zucchini and chicken broth and bring to a boil. Simmer until tender (about 15 min) and add salt and pepper to taste. Cool slightly. Pour mixture into blender and puree it. Stir in half and half and return to saucepan to reheat but do not boil. Garnish with grated cheese, sour cream and bacon bits. Serves 4 people.

5-6 lbs. boneless pork spare ribs
1 (2 liter) bottle Coke
3 Sweet yellow onions; thickly sliced
2 cups Orange Barbecue Sauce* (below)
Place ribs in a large bowl and pour coke over them until they are covered. Cover bowl with plastic wrap, place in refrigerator and allow to marinade 12-24 hours. Pour liquid off ribs. Place ribs and onion in layers in crockpot and cook on low until tender (usually 8-10 hours).
Pour off fat and add Orange Barbecue Sauce. Return to crockpot for 30 more min.

Orange Barbecue Sauce:
2 cups ketchup
2 Tbs. tomato paste
2 Tbs. Worcestershire sauce
1 medium onion (minced)
2 cloves garlic
1 cup orange marmalade
2 Tbs. Dijon mustard
Add all ingredients and simmer 20 min.

4 cups flour
1 teaspoon baking soda
1 teaspoon salt
14 ounces buttermilk

Preheat oven to 425 degrees. Lightly grease and flour a cake pan. In large bowl combine all dry ingredients. Add buttermilk to form a sticky dough. Place on floured surface and lightly knead (too much allows the gas to escape)
Shape into a round flat shape in a round cake pan and cut a cross in the top of the dough. Cover the pan with another pan and back for 30 min (this simulates the bastible pot). Remove cover and bake for an additional 10 to 15 minutes. The bottom of the bread will have a hollow sound when tapped to show it is done.
Cover the bread in a tea towel and lightly sprinkle water on the cloth to keep the bread moist.

1 cup butter, softened
2 cups sugar
4 eggs
4 ripe bananas, mashed
2 teaspoons lemon juice
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon soda
1/2 cup-1 cup buttermilk
1 cup nuts, chopped (optional)

Preheat oven to 350 degrees F. In large mixing bowl, cream sugar and butter until smooth. Add eggs and bananas and beat until smooth. Add lemon juice and mix briefly. Mix flour, salt and soda together in separate bowl; add to creamed mixture alternately with buttermilk. Fold in nuts with the last addition of buttermilk. Do not over mix. Pour into a greased and floured jelly-roll pan (17 1/2x12 1/2) or cookie sheet if you don't have a jelly-roll pan. (We found and love our pan from Costco) Bake for 30 min. Allow to cool and frost with glaze.

Glaze:
3 Tablespoons butter
1 Teaspoon vanilla
3 Tablespoons milk
Powdered Sugar

Mix enough powdered sugar until it becomes glaze like and spread over cake.

1/2 cup butter
1/2 cup milk
2 (1-ounce) squares unsweetened baking chocolate, melted
3 1/2 cups powdered sugar
1 teaspoon vanilla
In medium saucepan bring butter and milk to a boil. Remove from heat. Add melted chocolate, powdered sugar, and vanilla. Beat until smooth.

1 cup vegetable oil

2 cups sugar

3 eggs

2 1/2 cups flour

1/2 tsp salt

1 tsp baking soda

1/4 tsp baking powder

1/2 cup milk

3 (1-ounce) squares unsweetened baking chocolate

1 TBSP vanilla

2 cups grated zucchini

1 recipe Chocolate Butter Frosting

In a large bowl combine oil, sugar, and eggs. Add dry ingredients to first mixture. Add milk and mix well. Melt baking chocolate in the microwave for 20-second intervals, until just melted. Blend chocolate and vanilla into batter. Stir in zucchini. Bake in greased 9x13 baking dish at 350 degrees F. for about 25 min. Cool and frost with Chocolate Butter Frosting.

1 cup brown or white rice, uncooked

2 1/4 cups low-sodium chicken broth

1 TBSP olive oil

1 small onion, diced (1 cup)

2 cloves garlic, minced

2 tsp fresh chopped oregano or 1 tsp dried

1 stalk celery, finely diced

1 tsp ground cumin

1/4-1/2 tsp dried chili flakes

1 (15.5 ounce) can low-sodium black beans, drained and rinsed

2 tsp finely chopped parsley or cilantro leaves

Place rice and chicken broth in a saucepot and bring to a boil. Reduce heat and cook rice, covered, until tender and all the liquid is absorbed, 30 to 35 minutes. Remove from heat, uncover, and fluff with a fork.
Heat the oil in a large saute pan over medium-high heat. Add onions and cook until onions are soft and translucent, about 5 minutes. Add garlic, oregano, celery, cumin and chili flakes and cook, stirring occasionally, about 6 minutes.
Stir in black beans and cook until just warmed through, about 1-2 minutes.
Combine onion-black bean mixture and hot rice in a serving bowl and toss to combine. Garnish with parsley or cilantro.
Other varieties: add zucchini, carrots, mushrooms.

I never used to like pancakes and these converted me! Very fluffy and delicious.

2 cup flour
4 TBSP sugar
4 tsp baking powder
1 tsp salt
1 1/2 cup milk
4 eggs, separated (discard the yolks)
4 TBSP butter, melted

Mix dry and wet ingredients separately, excluding the egg whites. Mix dry and wet ingredients together. Whip the egg whites until firm and fold them into the batter. This makes about 16 4"-5" pancakes. You can also substitute the milk for buttermilk if you want (I prefer regular 2% milk though). Great with Buttermilk Syrup.

Compliments of my sister, Sierra Pack over at MommaPack.com. She makes these very soft and they are delicious. Topped with homemade cream cheese frosting makes them to die for!

Ingredients:

3 cups flour
1 ½ tsp baking powder
¾ tsp baking soda
¼ tsp salt
1 TBSP ground ginger
1 ¾ tsp ground cinnamon
¼ tsp ground cloves
6 TBSP unsalted butter
¾ cup brown sugar
1 large egg
½ cup molasses
2 tsp vanilla

Directions:

Mix dry ingredients in small bowl.
In large bowl, beat butter, brown sugar, and egg on medium speed.
Add molasses and vanilla.
Gradually stir in dry ingredients until blended and smooth.
Preheat oven to 375 degrees.
Place 1 portion of dough on lightly floured surface; roll out with rolling pin.
Cut out cookies with desired cookie cutter.
Bake cookies for 7 minutes.
Dust with powdered sugar or decorate with cream cheese frosting.

We made this for dad's birthday. :)

1 (12 ounce) can evaporated milk
1 1/2 cups sugar
3/4 cup butter
4 egg yolks, slightly beaten
1 1/2 teaspoons vanilla extract
1 (7 ounce) package shredded coconut (about 2-2/3 cups)
1 1/2 cups chopped pecans

Place milk, sugar, butter, egg yolks and vanilla in large saucepan.
Stirring constantly, cook on medium heat 12 minutes or until thickened and golden brown. (*Note: don't stop stirring or else the eggs with fry and you'll have pieces of egg that you have to spoon out in the end!)
Remove from heat.
Stir in coconut and pecans.
Cool to room temperature and of spreading consistency.
Spread the coconut-pecan frosting evenly with homemade chocolate frosting between each layer, over the top, and sides of whole cake where desired.

If you don't like Pineapple Upside-down cake, you will now. :) My husband's family made this last week and I said I wanted a taste, since I felt like I would disliked it because of the last time I tried it. My husband's dad then quickly claimed my piece if I didn't like it. I thought I wouldn't disappoint him, however, I was pleasantly wrong. I gobbled the whole piece and didn't share, haha.

1/4	cup butter or margarine
2/3	cup packed brown sugar
9	slices pineapple in juice (from 14-oz can), drained
9	maraschino cherries without stems, if desired
1 1/3	cups Gold Medal® all-purpose flour
1	cup granulated sugar
1/3	cup shortening
1 1/2	teaspoons baking powder
1/2	teaspoon salt
3/4	cup milk
1	egg

Heat oven to 350°F. In 9-inch square pan, melt butter in oven. Sprinkle brown sugar evenly over melted butter. Arrange pineapple slices over brown sugar. Place cherry in center of each pineapple slice.
In medium bowl, beat remaining ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour batter over pineapple and cherries.
Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Immediately place heatproof serving plate upside down over pan; turn plate and pan over. Leave pan over cake a few minutes so brown sugar mixture can drizzle over cake; remove pan. Serve warm. Store cake loosely covered.

I had this just recently at my sister's bridal shower and loved it. It is Chicken/Spinach/Pasta and very light salad. You will love it too!

3 chicken breasts
12 oz. Spiral pasta (tri-color works well too)
baby spinach
cashews
1/2 cup sunflower seeds
Parmesan cheese
1/3 cup green onions, chopped

Vinaigrette:

1/3 cup soy sauce
1/3 cup white vinegar
1/2 cup canola oil
1 Tbsp sugar (splenda)
fresh ground pepper

Combine the soy sauce, vinegar, oil, sugar and pepper together. Cook chicken and cube into chunks. Cook pasta and drain. Add soy sauce mixture to noodles while still hot in a ziploc bag. Add chicken cubes and refrigerate overnight or several hours.

When ready to serve, add pasta/chicken mixture to a bowl and add spinach, cashews, sunflower seeds, and cheese and toss. There will be enough dressing on the noodles to coat the spinach.

We have had a lot of chocolate chip cookies in our time. This is my absolute favorite. They stay soft, they're not flat, and they taste absolutely amazing. I can't tell you how many times we have been asked for this recipe and how many times people have told us later that this is now the only cookie recipe they use. We usually half this recipe because it makes quite a few. However, I was recently told by my uncle Mark himself that after you bake the cookies you can freeze them and they are just as good after 20 seconds or so in the microwave. It could be a great solution to the small random cravings without going overboard.

1/2 cup margarine
1 1/2 cup shortening
1 cup sugar
2 cups brown sugar
4 eggs
2 tsp vanilla
5 1/2 cups flour
1 tsp salt
2 tsp baking soda
2 packages chocolate chips (we only use one- personal preference)

Bake at 350 F for 8 minutes and let them rest for a couple minutes before you take them off the cookie sheet.

This dessert is always an absolute hit. You can be creative with the types of fruit you put on top, but here is what we generally do. There are 4 layers to this "pizza". The crust, the filling, the fruit layer, then the glaze.

Crust:
1 stick margarine
1/2 cup butter flavored shortening
1 1/2 cup sugar
2 eggs
1/4 tsp salt
1 tsp baking soda
2 3/4 cups flour
2 tsp cream of tarter

Combine all ingredients and press into a cookie sheet (easiest to use plastic wrap to push it down or it may stick to your fingers) Bake 400 degrees for 10 minutes.

Mix together:
16 oz cream cheese
1 1/4 cup sugar
5 Tablespoons Pineapple juice

Spread on the cookie crust after it has had a little time to cool. On top of that, cover with cut up fruit. We prefer strawberries, mandarin oranges, and kiwi.

Glaze:
1 1/2-2 cups pineapple juice
4 1/2-6tsp corn starch

Bring to boil and cook until thick. spread evenly over the entire fruit pizza. Let cool and enjoy.

In college, my roommate Austin and I made this for a Halloween party/competition and took home "best tasting" and "best looking" dessert.

Both Shay and I like clam chowder. And like everything else, there is nothing better than a good home-made version. We got this from Grandma Cheryl after we tried it at her house and loved it.

3/4 pound clams or 2-3 cans minced clams (not-drained)
1 cup chopped onions
1 cup diced celery
2 cups diced potatoes
3/4 cup butter
3/4 cup flour
1 quart half & half
1 1/2 tsp salt
1/2 tsp sugar

Add clams and vegetables to large pot. Add water only enough to cover. Simmer over medium heat until tender (about 20 minutes or so)

In a separate large frying pan, melt butter and add flour. Mix together then add half & half. Once it starts to boil add to vegetable/clam pot. Season with salt and pepper and serve after sufficiently thickens.

Aebleskivers have been a tradition in our family for as long as I can remember. There are certain things that are a guarantee on Christmas morning. Oranges in the bottom of our stockings, and Aebleskivers.

4 eggs (separate whites and eggs and put them in separate bowls)

Beat whites until you get stiff peaks
Beat yolks
Add to yolks:

1 cup buttermilk
1 cup flour
1/2 tsp salt
1/2 TB sugar
1/2 tsp baking soda

After mixing, gently fold egg whites into yolk mixture. Do not over-mix or you will lose the air pockets you created when you beat the egg whites and your aebleskivers will come out flat and heavy.

-Warm aebleskiver pan and put 1 tsp shortening, butter, or bacon grease (our favorite) in each cup. Fill each cup 3/4 full. Flip halfway though cooking and finish cooking the other side. We find it easiest to flip using chopsticks. Top with homemade buttermilk syrup, maple syrup, powdered sugar, or fill with jam.

Other variations: (I have heard but never tried) Add things in the middle of the aebleskiver before you flip it like cut up fruit (bananas, strawberries) or chocolate chips.

6 eggs
1 c flour
1 c milk
1 tsp salt
1 cube butter

Cut stick of butter in half and place in one 9x13 pans and set in oven at 400 F until melted. Combine all other ingredients. Add mixture to pans and place back in the oven for 20 minutes. Serves beautifully with Buttermilk syrup. ;)

So these are so EASY and so delicious!

Strawberries (or assorted fruit of your choice)
Semi-Sweet or Milk Chocolate Chips (1 cup per 12 strawberries)
Vegetable oil (1 TBSP per 1 cup choco. chips)

Heat up vegetable oil and chocolate chips in small sauce pan on the lowest setting. After chocolate has melted, dip strawberries then place on aluminum foil or parchment paper on top of a cookie sheet. Let sit in a cool place for 5 or so minutes, then indulge!

-I got this recipe from a friend in my Ward. We love it!

½ C canola oil
½ C brown sugar
¾ tsp baking soda
½ tsp salt
½ tsp cinnamon
¼ tsp nutmeg
1 tsp vanilla

*Combine all those ingredients in bowl and beat (I use a hand mixer). Then add:
2 C mashed banana
¼ C honey
2 eggs

*Beat again. Then add:
2 C whole wheat flour

*Pour into greased 9x5” loaf pan and let it rest for 10 min.

*Bake at 350 for 50 minutes then cover loosely with foil and bake another 10 minutes

**I always double this recipe to make 2 loaves and usually leave out some of the sugar depending on how ripe my bananas are. Enjoy!

This is a "Taste of India" recipe. I'm not sure how authentic it is but it was really good. Very mild, not spicy as well.

1/4 c plain yogurt
5 TBSP Patak's Tikka Masala Curry Paste
8 oz (1-2 pieces) chicken
1 small-med onion
1 TBSP vegetable oil
1/2 c water
1/2 c fresh or canned tomatoes, chopped
1/4 c whipping cream or plain yogurt (optional, for a creamier sauce)
White Rice

1. Combine yogurt and Tikka Masala paste, add chicken. Marinate for at least 1 hr or overnight for fuller flavor.
2. Saute onions until golden, add chicken and saute until seared. Add tomatoes and water, simmer for 25 minutes until chicken in thoroughly cooked.
3. Stir in cream or yogurt just before serving (optional). Serve hot over rice.

I found this recipe yesterday and was pleasantly surprised! I really enjoyed it and it reminded me of a dish I used to have at Thanksgiving Point.

Egg noodles (1 1/2 oz)

4 oz boneless skinless chicken breast, cut into thin bite-size strips

1/2 cup chopped onion (1 medium)

1 can Chicken Broth
Handful of frozen carrots (or use one can Progresso® Light vegetable and noodle soup)

2 tablespoons Dijon mustard

1/8 teaspoon dried dill weed

2 cups fresh broccoli florets OR asparagus

1 oz fat-free cream cheese (Optional: to make it creamier)

In 12-inch nonstick skillet, cook chicken and onion over medium-high heat, stirring constantly, until onion is tender and chicken just begins to brown.
Stir in soup, mustard and dill weed. Heat to boiling.
Stir in noodles; return to boiling. Reduce heat to medium; cover and cook 5 minutes, stirring occasionally.
Add broccoli or asparagus; cook uncovered 4 minutes longer, stirring frequently, until vegetables are crisp-tender. Stir in cream cheese until well blended.

1-2 chicken breasts
1 package mushrooms
1/2 pablano pepper, minced (or green pepper w/ spices)
2 green onions
1/2 bunch cilantro
2 TBSP soy sauce
1-2 TBSP red pepper flakes
1 tsp lemon juice
dash of sesame oil
Pico de gallo (optional)

Cook down ingredients in a frying pan in olive oil. Put mixture in lettuce wraps or Nori (packaged at the grocery store; or you can use tortillas)

Pico de Gallo:
tomatoes, chopped
cilantro, chopped
1 jalepano, minced
onion, chopped
lemon or lime juice
sea salt

Rub:
2 tsp chili powder
1 tsp garlic salt/powder
1/4 tsp red pepper flakes
2 TBSP lemon juice
2 tsp olive oil

4 pork loin chops

1/2 bunch clilantro, chopped
lime wedges or lime juice

Massage in rub on pork chops and grill (we use a George Foremen at 350 degrees F). Top with lime juice and cilantro to your tastes.Very delicious!

Enjoy with any sauteed green vegetables (green peppers, zucchini, asparagus, etc.) and mushrooms.

Ideal Protein program can have some amazing meals, and most of them are really easy. This one is one of my favorites and it's really healthy AND yummy!

2 TBSP Olive oil
2-3 chicken breasts
1 cup bean sprouts
1-2 cups mushrooms
1/2 cup green onion
2 cup zucchini
1 TBSP minced garlic
Iceberg Lettuce

Chop chicken and all vegetables into pea-sized pieces. Brown chicken in olive oil then add vegetables. Cook down until 3/4th done and then add stir-fry sauce.

Stir Fry:
2 TBSP soy sauce
1 TBSP Splenda (or your choice of sweetener. If choose to use sugar, use only 1/2 TBSP)
1/2 tsp rice vinegar

Dipping Sauce:
1/4 cup Splenda (or 1/8 c sugar)
1/2 cup water
2 TBSP soy sauce
2 TBSP rice vinegar
2 TBSP tomato paste
1 TBSP lemon juice
1/8 tsp sesame oil
1-2 tsp garlic
10 drops Tabasco sauce

Mix dipping sauce in separate bowl. Cut out the core of the head of lettuce and place on table. Take a piece of lettuce and put the meat & vegetable mixture inside. Wrap up and dip in dipping sauce.

*I highly recommend using Splenda or another artificial sweetener because it tastes just as good as real sugar but no calories. But if you don't have Splenda, use only half the measurement of sugar.

3 cans black beans

2 cans shoepeg white corn

5-6 roma tomatoes

½ purple onion

2-3 peppers any color

½ bunch cilantro

½ garlic (2½ tsp minced garlic)

1 package Good Seasoning Italian Dressing mix

Balsamic vinegar

Canola oil

Salt to taste

Drain beans and rinse. Open corn on top of beans and let drain over the beans, do not rinse. Cut all veggies and add to beans and corn. Mix Italian dressing according to package instructions except substitute balsamic vinegar for vinegar. Add canola oil and store for overnight. Serve with Tortilla chips.

Some recipes are linked to where they were originally retrieved. If you wish to see pictures of some of the dishes, try clicking on the food's title. Some will take you to another website whiles others will not. Enjoy!

Another amazing Asian dish!

First prepare:
2-3 chicken breasts cut into chunks and cooked (Cook it with some peanut sauce tossed or any other spices you like to give the chicken some added flavor)

1 lb noodles, fully cooked and drained (any kind you prefer)

In a small sauce pan brown 4 tsp minced garlic in some olive oil then add:

1/4 c. vegetable oil

1/3 c. white vinegar

1/4 c. sugar

1/8 c. sesame seeds

3 Tbsp. soy sauce

1/2 Tbsp. red pepper flakes (or other spicing such as hot sauce or chilies)

For added flavor:
2 c. steamed broccoli (optional)
cashews to taste (optional)

Toss the chicken, noodles, and sauce together in a large fry pan or wok on medium heat. Let it all simmer together for about five minutes so the noodles absorb some of the sauce. Toss in steamed broccoli and cashews (optional). Serve hot.

Here is a really good chicken salad recipe that I've had over the years. Kory mentioned it today that we should post it.

4 c. diced cooked chicken (5 large breasts)
3 green onions, chopped
2 c. diced celery
2/3 c. almond slices
4 hard-boiled eggs, chopped
grapes or apples, diced (optional)

Sauce:
2 c. mayonnaise
1 scant tsp. salt
2 Tblsp. lemon juice

1 cup grated cheddar cheese

Add sauce to dry ingredients and stir well. Spread in a 9x13 pan and top with cheese.
Bake uncovered at 350 degrees for 15 minutes. Serve on croissants as a sandwich or alone on a bed of lettuce.

Shay has been wanting a good cashew chicken and she finally found one. Satisfy your Asian craving without going out to eat! Add an egg rolls from Costco for the ultimate experience. ;)

Ingredients:
2 boneless skinless chicken breast, about 10 oz. (cut into small cubes)
1 cup cashew nuts
1-2 small green bell pepper, about 4 oz. (cut into small square pieces)
10 slices ginger
1/2 onion (cut into small square pieces)
Marinate:
2 teaspoon baking soda (to tenderize meat if you want)
2 teaspoon corn starch
1 teaspoon apple juice
Sauce:
1 Tablespoon oyster sauce
1 1/2 teaspoon soy sauce
6 Tablespoons water
6 dashes white pepper powder
1 teaspoon sugar
1 teaspoon apple juice
1/4 teaspoon sesame oil
Salt to taste

Marinate the chicken meat with the baking soda for 15-20 minutes and then rinse the chicken thoroughly. (Please make sure that the chicken is properly rinsed clean of the baking soda.) (OPTIONAL STEP)
Pat the chicken meat dry with paper towels and then marinate with the rest of the ingredients for 15 minutes.
Mix the sauce together and set aside.
Heat up a wok with 1 tablespoon of cooking oil and stir-fry the chicken meat until the color turns white or half-cooked. Dish out and set aside.
Add another 1 tablespoon of cooking oil into the wok and add in the ginger slices, bell peppers and onions.
Stir-fry until you smell the peppery aroma from the green peppers and add the chicken meat back in.
Add in the cashew nuts and do a few quick stirs.
Add in the sauce and stir continuously until the chicken meat is cooked and well coated with the sauce. Add salt to taste, dish out and serve the Cashew Chicken hot with steamed white rice.

Num Yummy....This recipe came from Favorite Family Recipes blog. You can pick and choose your toppings with what you have in your cupboard or not.

1 Lb chicken
1 bottle Buffalo Chicken sauce (any you like! We used Buffalo Wild Wing's "Medium" sauce ;) )
Lettuce
Hard boiled eggs, peeled and sliced
Avocado, sliced in pieces
Corn kernels
Chedder or Pepperjack cheese, shredded
Black beans, drained (optional)
Sunflower seeds (optional)
Tortilla strips or croutons
Ranch or blue cheese dressing of your choice

Heat oven to 375-degrees. Cover chicken in Buffalo Chicken sauce and place on a greased pan. Place in oven and bake about 25 minutes. (Shortcut = Or you can just grill the chicken in a George Forman and toss it with the sauce in a bag.) Cut chicken into slices and place in a large bowl. Coat chicken in more buffalo sauce. Shred lettuce and place on plate and add chicken, egg, avocado, corn, cheese, sunflower seeds (optional), and top with croutons or we like tortilla strips. Add ranch or blue cheese dressing to your tasting.

Kory and I made this one after watching Worst Cooks in America. It turned out just like that picture and was easy!

Compound Butter:

1 stick (1/2 cup) unsalted butter, softened
2 tablespoons drained and finely chopped oil-packed sundried tomatoes
1 teaspoon minced fresh sage
1 tablespoon finely chopped fresh parsley leaves
Pinch Cajun spice
Pinch salt

Pork:

1 (2-pound) boneless pork loin
1/2 cup all-purpose flour
Salt and pepper
1/4 cup oil
1 teaspoon minced fresh thyme
1 teaspoon minced fresh parsley

For the compound butter: In a bowl, combine the softened butter with the sundried tomatoes, sage, parsley, Cajun spice, and salt. Whisk together until well blended. Transfer the mixture to a piece of parchment paper and roll into a cigar shape about 1 1/2 inches thick. Refrigerate until ready to use.
For the pork: Slice the loin into 3/4-inch thick slices, and then one by one, cover with plastic wrap and pound with a meat mallet until each slice is flat and even (about a 1/4-inch thick).
Season the flour with salt and pepper, and then dredge the pork in the seasoned flour.
Heat the oil in a heavy bottom saucepan over medium-high heat. Season the pork with salt and pepper. Once the oil has heated, add the floured pork to the pan and allow to cook until browned, 1 to 2 minutes. Reduce the heat, flip, add some thyme and parsley, and repeat the process on the second side until finished cooking, 2 to 3 minutes. Once cooked, remove from the pan and keep warm. Repeat the process until all the pork is cooked.
Serve with asparagus, green beans, or your favorite side vegetable.

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Kory and I made this one after watching Worst Cooks in America. It turned out just like that picture and was easy!

Compound Butter:

Pork:

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