Paradise Smoothie

1 can tropical fruit salad undrained
1 cup plain or vanilla yogurt
1 cup dole juice
1 banana
1/2 cup ice cubes

Combine tropical fruit salad, yogurt, juice, banana and ice cubes in blender.  Cover, blend until smooth.

I really liked this.  I don't think the kids did though.

Minty Grasshopper Pie

For St. Patricks day I decided to make this dessert.  It was a pretty good dessert but I don't didn't love it and don't think I will make it again.  Everyone else liked it ok also.

1 Ready Crust chocolate pie crust (6 oz.)
1 pkg. (8 oz.) cream cheese, softened
1 can (14 oz.) eagle brand sweetened condensed milk (not evaporated milk)
16 keebler fudgeshoppe grasshopper cookies, coarsely crushed
1 tub (8 oz.) frozen non-dairy whipped topping, thawed
green food coloring

1.  With mixer, beat cream cheese until fluffy; gradually beat in sweetened condensed milk until smooth.  Stir in food coloring.

2.  Add crushed cookies, fold in whipped topping, and pour into pie crust.  Chill at least 3 hours. 
Garnish as desired.  Serve chilled.  Refigerate leftovers.

Servings: 8

Rice Pudding

I'm shocked to see the last time I posted here!  I am going to try to do it again to motivate me to cook.  I always have a lot of rice left over when I cook it.  I always plan to use it but never do.  This time I actually did.  I remembered that at some point as a kid I had tried rice pudding and that I liked it.  So today I decided to try making it.  As I was cooking it I wasn't sure I was going to like it and thought it was going to be bland.  I did not put in the raisins because I did not have any.  Boy was I wrong!!  I loved it!  I didn't ask any of the kids if they wanted it because I told them what I was making and they thought rice in pudding was very strange!  Oh well more for me!

Source:  allrecipes.com

Ingredients:

3/4 cup uncooked white rice 2 cups milk, divided 1/3 cup white sugar 1/4 teaspoon salt

1 egg, beaten 2/3 cup golden raisins 1 tablespoon butter 1/2 teaspoon vanilla extract

Directions:

1.	Bring 1 1/2 cups water to a boil in a saucepan; stir rice into boiling water. Reduce heat to low, cover, and simmer for 20 minutes.
2.	In a clean saucepan, combine 1 1/2 cups cooked rice, 1 1/2 cups milk, sugar and salt. Cook over medium heat until thick and creamy, 15 to 20 minutes. Stir in remaining 1/2 cup milk, beaten egg, and raisins; cook 2 minutes more, stirring constantly. Remove from heat and stir in butter and vanilla.

Spinach, Tomato and Cheese Tortellini

Salt and pepper
1 20-oz. package dried cheese tortellini
1 Tbsp. olive oil
2 cloves garlic, minced
1/2 tsp. red pepper flakes
1 cup sliced mushrooms
2 cups cherry tomatoes, halved
4 cupz lightly packed baby spinach (about 4 oz.)
1/4 cup low-sodium chicken broth

1.  Bring a large pot of salted water to a boil and cook tortellini for 10 minutes or as package lable directs.  Warm oil in a large skillet over medium-low heat.  Add garlic and red pepper and saute until fragrant, about 2 mintues.  Raise heat to medium, add mushrooms and cook, stirring until tender, about 4 mintues.  Add tomatoes and saute 2 mintues.  Pile spanch on top and cover.  Reduce heat to low and simmer until spinach has wilted, about 3 1/2 mintues.  Pour in broth, season with salt and pepper and stir to combine.

2.  Drain tortellini, add to skillet and stir gently to blend.  Serve in bowls.  Sprinkle with Parmesan, if desired.

Source:  All You magazine

This was ok.  Jeremy thought there wasn't enough sauce.  I think it's because I had to much tortellini and I didn't put in tomatoes or the red pepper.  I also used frozen instead of dried tortellini.

Chicken in Creamy Mushroom Sauce

I did this one previously but wanted to make a note on it.  Last time I had used canned mushrooms and wasn't that thrilled with it.  I made it again and this time I used fresh mushrooms.  It was so delicious!!  I loved it and it was so much better with fresh mushrooms.

No Bake Cookies

2 cups sugar
1/2 cup milk
1/2 cup margarine
4 tbsp cocoa
3 cups oatmeal
1/2 cup peanut butter
1 tsp vanilla

Mix sugar, margarine, milk and cocoa in saucepan.  Boil one minute.  Add oats, peanut butter, vanilla and salt.  Drop by spoonfuls on waxed paper or press in greased pan and cut into squares.

I love these cookies!!  My brother made these every Sunday night when we were growing up.  It's my go to recipe.

Southwest White Chicken Chili

1 Tbsp. vegetable oil
4 skinless, boneless chicken breast halves, cut into cubes
4 tsp. chili powder
2 tsp. ground cumin
1 large onion, chopped
1 medium green pepper, chopped
1 can (10 3/4 oz.) cream of chicken soup
3/4 cup water
1 1/2 cups frozen whole kernel corn
2 cans (about 15 oz. each) white kidney beans (cannellini), rinsed and drained
2 tbsp. shredded cheddar cheese

1.  Heat oil in 4-quart saucepan over medium-high heat.  Add chicken, chili powder, cumin, oinion and pepper and cool until chicken is cooked though and vegetables are tender, stirring often.

2.  Stir soup, water, corn and beans in saucepan and heat to a boil.  Reduce heat to low.  Cover and cook 5 minutes, stirring occasionally.  Sprinkle with cheese.

I liked it but would rather not have the chicken in it.  One kid did not like the corn in it.  One kid commented, "I wasn't sure I'd like the corn but it is good."  Those were my thought also.  My husband said he actually didn't like the chicken in it.  I also forgot to put the cheese in it.

Creamy Key Lime Pie

8 oz extra creamy whipped topping
1 can (14 oz) sweetened condensed milk
1/2 cup lime juice (bottled or fresh)
1 ready to use 9" pie shell

In a large bowl, combine the extra creamy shipped topping, sweetened condensed milk and lime juice.  Stir until well blended.  Immediately pour into pie shell.  Chill for 2 hours or overnight.  Garnish with additional extra creamy whipped topping and fresh lime slices if desired.

This was fast and easy to make.  Everybody liked it.

Roast Beef

1/2 cup oil
1/4 cup soy sauce
1/2 cup water
1/4 cup lemon juice
1/4 cup wine vinegar or brandy
1 tsp. salt
1/2 tsp. pepper
2 Tbsp. season all
1 medium roast (frozen or thawed)

Put all ingredients in slow cooker.  Cook on high for 4 hours.  Then for 1 1/2 hours cook on low.  Every hour turn meat over to coat.  To cook overnight, cook on low and then 1 1/2 hours before turn up to high.

Gravy:
1 1/2 cups liquid from meat
2 cups water
2 Tbsp. beef bouillon
1/2 cup water mixed with 4 Tbsp. flour

Mix liquid, water and bouillon.  Add water/flour mixture, stirring constantly until thick.

This recipe was really good.  Everyone but one kid liked it.  It had a different taste than how we usually cook it so it was nice.  It was also nice because the outside of it was salty so you didn't have to salt it at all.  Instead of using wine vinegar or brandy I just used water.

Pumpkin Pancakes

1 cup flour
1 Tbsp. sugar
1 tsp. baking powder
1/2 tsp. baking soda
2 Tbsp. unsalted butter, divided
1 egg slightly beaten
1 cup buttermilk (or mix 1 Tbsp. lemon juice with enough milk to make a cup; let stand 5 minutes.)
1/3 cup canned pumpkin

1.  In a bowl, mix flour, sugar, baking powder, and baking soda.  Melt 1 Tbsp. butter.  Whisk in egg, buttermilk, pumpkin, and melted butter.

2.  Heat a nonstick skillet over medium-high heat.  Add 1 tsp. butter; swirl pan to coat.  Spoon 4 heaping Tbsp. of batter (1 Tbsp. per pancake) 2 inches apart into skillet.  Cook for 1 to 2 minutes or until pancakes have bubbles on top and are slightly dry around edges; turn.  Cook until golden on bottom, about 1 minute more.  If pancakes brown too quickly, reduce heat to medium.  Repeat with remaining batter and butter.  Serve warm with syrup and berries.  Makes 12 3-inch pancakes.

These were very good.  Both my children and I liked them.  Regular pancakes can get boring so it was nice having a different taste to them.

Bulk Pie Crusts

8 cups flour
1 Tbsp. salt
3 1/2 cups shortening

Mix these ingredients together in a large mixer (Bosch, Kitchen-Aid) with the whisk attachment until the shorening is well incorporated into the flour.  Change to dough hook or paddle and add:

2 eggs
1 cup cold water
2 Tbsp vinegar
2 Tbsp sugar (optional)

Mix until everything is just barely mixed well and the dough is moist.  Divide into 10 balls.  Use right away, refrigerate for several days, or freeze in freezer baggies for several months.  When ready to use frozen dough allow it to sit at room temperature until easy to handle.  About 15-20 minutes.

Yield: 10 single crusts

I did this by hand instead of a machine and it seemed to work good.  I haven't tried to make anything yet so I will let you know when I do!  I'm interested to see how it tastes because the pie dough I make doesn't call for eggs, vinegar or sugar.  I'm not sure I'm going to like the sugar in it.  I love eating raw pie dough and I wasn't sure I liked the taste.  I only got 7 balls.  I guess I made them to big.  I tend to have thicker pie crusts anyways.

Mexican Chicken Casserole

12 oz. boneless, skinless chicken breasts, but into bite-size pieces
1 tsp. taco seasoning
1 red or green bell pepper, seeded and chopped
1 1/2 cups prepared salsa
2 oz. cream cheese
1 15-oz. can black beans, drained and rinsed
1 tomato, chopped
2 6-inch whole-wheat tortillas
1/2 cup shredded Mexican cheese

1.  Preheat oven to 375.  Warm a large nonstick skillet over medium heat; mist with cooking spray.  Add chicken and taco seasoning and cook, stirring, for 2 minutes, stirring occasionally.  Stir in salsa; cook for 2 minutes.  Add cream cheese; cook stirring constantly, until melted and blended, about 2 minutes.  Stir in beans and tomato.

2.  Spoon 1/3 of chicken mixture into an 8-inch square baking dish.  Cover with 1 tortilla, then spoon in 1/2 of remaining chicken mixture and 1/2 of cheese.  Top with remaining tortilla and chicken mixture.

3.  Cover and bake until heated through, about 20 minutes.  Uncover and sprinkle with remaining cheese.  Bake, uncovered, until cheese has melted, about 5 minutes longer.

My husband loved this meal.  Yes!!  Of course kids didn't like it so much.  It was a little hot for them.  I thought it was okay.  I'm not a big fan of chicken.  I did not use whole-wheat tortillas either.

No Bake Cookies

2 Cups sugar
1/2 cup milk
3 cups oatmeal
1/2 cup peanut butter
1 tsp. vanilla
1/2 cup margarine
4 Tbsp. cocoa

Mix sugar, margarine, milk and cocoa in saucepan.  Boil one minute.  Add oats, peanut butter and vanilla.  Drop by spoonfuls on waxed paper or press in greased pan and cut into squares.

I love this recipe.  It's quick to make and tastes really good.

Cheesy Potatoes

1/2 cup butter, melted
1/4 tsp. pepper
1 tsp. salt
1/2 cup onion, chopped
2 lbs. frozen hash browns
1 can cream of chicken soup
2 cups sour cream
2 cups cheese, shredded
2 cups corn flakes, crushed
1/4 cup butter, melted

Mix all ingredients together except for corn flakes and butter.  Pour mixture into a 9X13 pan.  Top with corn flakes and drizzle with melted butter.  Bake at 350 for one hour.  (you can also put the mixture in a crock pot for 4 hours or until heated through).

This is also known as funeral potatoes.  I love it and my husband loves it.  The kids like it.  You can also make it by grating your own potatoes but I can never get it to work.  I was tired and not feeling good and forgot to put the cheese in.  I just grated it onto individual portions and mixed it in.

Irresistible Peanut Butter Cookies

3/4 cup Jif creamy peanut butter
1/2 cup crisco all-vegetable shortening
1 1/4 cups firmly packed brown sugar
3 Tbsp milk
1 Tbsp vanilla extract
1 large egg
 1 3/4 cups pillsbury best all purpose flour
3/4 tsp baking soda
3/4 tsp salt

1.  Heat oven to 375.  Combine peanut butter, shortening, brown sugar, milk and vanilla in large bowl.  Beat at medium speed of electric mixer until well blended.  Add egg.  Beat just until blended.

2.  Combine flour, baking soda and salt.  Add to creamed mixture at low speed.  Mix just until blended.  Drop by rounded teaspoonfuls 2 inches apart onto greased baking sheet.  Flatten slightly in a crisscross pattern with tines of fork.

3.  Bake one baking sheet at a time 7 to 8 minutes or until set and just beginning to brown.  Cool 2 minutes on baking sheet.  Remove cookies to cooling racks to cool completely.

I love this cookie recipe!!  The cookies are nice and soft.  I made this all the time for awhile.  I haven't in a long time but probably because i made them so much before.  It makes a lot so I like to use a small ice cream scoop and freeze the balls.

Italian Chicken

4 frozen chicken breasts
1 Tbsp Italian seasoning
1 can cream of chicken soup
1 8 oz. package cream cheese
1 4 oz. can mushrooms
1/2 tsp seasoning salt

Place the 4 frozen chicken breasts in crock pot.  Cover with salt, pepper, seasoning salt and Italian seasonings.  Cover and cook on low for 5-6 hours.  1/2 hour before serving mix 1/2 cup water, cream cheese and soup over medium heat until creamed.  Add mushrooms.  Pour over chicken let sit for 1/2 hour. (Do Not pour out the water that has accumulated in the crock pot.)

Server over rice or noodles.

My family and I love this meal.  I got this recipe in my first year of marriage from my ward Relief Society.

Sweet and Sour Meatballs

1 1/2 lbs hamburger
3/4 cup rolled oats
2 eggs
1/2 cup finely chopped onion
1/2 cup milk
2 tsp Worcestershire sauce
1/2 cup  brown sugar
1/4 cup vinegar
1 tsp prepared mustard
1/4 cup barbecue sauce

Combine egg, oats, hamburger, onion, milk and 1 tsp Worcestershire and mix well.  Form into meat balls. Place in 9 x 13.  Combine brown sugar, vinegar, mustard, barbecue sauce and remaining tsp Worcestershire.  Blend thoroughly.  Pour over meatballs.  Bake 350 for about 45 minutes.  (I double the sauce recipe.)  Serve with rice.

My family and I love this dish.  One of my cousins is getting married and for the bridal shower they want recipes so I thought I would put the ones I love on here also.

Peanut Butter Banana Bread

Topping:
1/2 cup all-purpose flour
1/2 cup packed brown sugar
1/4 cup creamy peanut butter
1/2 tsp. ground cinnamon

Batter:
1/2 cup butter, softened
1 pkg. (8 oz.) cream cheese, softened
1-1/4 cups sugar
2 eggs
1 cup mashed ripe bananas
1tsp. vanilla extract
2-1/4 cups all-purpose flour
1-1/2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. ground cinnamon
1-1/2 cups semisweet chocolate chips

In a small bowl, stir the flour, brown sugar, peanut butter and cinnamo0n until crumbly; set aside.

In a large bowl, cream the butter, cream cheese and sugar until light and fluffy. Add eggs, one at a time beating well after each addition. Beat in bananas and vanilla. Combine the flour, baking powder, baking soda and cinnamon; stir into creamed mixture just until moistened.

Divide half of the batter between two greased 8-in. x 4-in. loaf pans; sprinkle with half of the topping. Top with chocolate chips. Repeat layers of batter and topping.

Bake at 350 for 45-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

This recipe was really good! Sariah really loved it and ate a lot of it. The only thing I didn't like was I ended with the crumbs so it was really crummy and messy. I can't decide whether to make it again or not. But as I was typing it I thought maybe I will end with the batter next time.

Mediterranean-style Chicken

4 small boneless skinless chicken breast halves
1 can Italian-style diced tomatoes, undrained
1/2 cup black olives, chopped
1 TBSP Lemon Zest
1 cup finely shredded cheese

Heat large nonstick skillet on medium-high heat. Add chicken; cover. Cook 5 to 7 min. on each side or until done. Remove chicken from skillet.

Add tomatoes, olives and lemon zest to skillet. Cook 4 min. or until hot, stirring often.

Return chicken to skillet; cook 1 min. or until hot. Top with cheese.

Serve over hot cooked rotini or penne pasta.

I put to much lemon zest in it so no one liked it. I don't think I really liked it overall though.

Whole-Wheat Pasta with White Beans and Spinach

Salt
1 lb. whole-wheat penne
2 Tbsp. olive oil
1/4 cup seasoned bread crumbs
2 cloves garlic, chopped
1 15-oz. can white beans, drained and rinsed
10 oz. baby spinach (about 5 cups)
1/2 cup low-sodium chicken broth

1. Bring a large pot of salted water to boil. Add pasta and cook until al dente, about 10 minutes or as package directs.

2. Warm 1 Tbsp. oil in a small skillet over medium heat. Add bread crumb s and 1/4 tsp. salt and cook, stirring occasionally, until toasted, about 5 minutes. Transfer to a small bowl.

3. Warm remaining 1 Tbsp. oil in a large skillet over medium-high heat. Add garlic and saute until fragrant, about 30 seconds. Stir in beans, spinach and broth and bring to a boil. Lower heat and simmer until spinach has wilted, 2 to 3 minutes.

4. Drain pasta, reserving 1/2 cup cooking water. Add pasta to sauce, stirring in reserved pasta cooking water 1 Tbsp. at a time, to reach desired consistency. Season with salt. Divide among 6 bowls and sprinkle each portion with bread crumbs.

I have made this dinner twice. The first time I put in double the salt so it was kind of hard to tell whether we liked it or not. The second time was better. I liked it and the amazing thing was the girls liked it and ate it. Bad thing was Jeremy didn't like it. He said well maybe I'd like it better without the bread crumbs. So I gave him some without and he said nope I just don't like it. Sigh. Oh well. I also did not use whole wheat pasta.