Blackberry & Lemon Cream Cake

I made this super simple cake for Owen's 2nd Birthday. The flavors are fresh, sweet, and complementary. The best thing about this cake though, is that the possibilities are endless. See below for how you can customize it to your taste or a specific occasion.

Ingredients
1 Yellow Cake Mix, baked as directed*
1 lg. Vanilla Pudding Mix*
1 c milk
1 8 oz. tub of Lite Cool Whip
Zest of one small lemon*
Juice of one small lemon*
Fresh Blackberries*


Directions
Cool cakes completely over a wire rack. Using a serrated bread knife, use a gentle see-sawing motion to slice the top off each cake to create even layers.

Using a wire whisk, mix the pudding mix and the milk. Mixture will be grainy and thick.

Using a rubber spatula, fold in the tub of Cool Whip until the mixture is smooth and creamy. Do not overwork.

Lastly, fold in the zest and juice, and then cover and refrigerate for 10 minutes.

Place one cake layer cut-side down on your decorative plate or cake stand. Using a rubber spatula, place several dollops of your cream on top and gently smooth to the edges. Cream should be 1/4" - 1/2" thick.

Gently place the second layer cut-side down. Repeat with the cream, using the rest of the mixture. Top with fruit or other topping.

Refrigerate until ready to serve.

Notes:
Be sure to refrigerate leftovers.

Items with an asterisk indicate items that you can substitute with other items. Think of flavor combinations that would work well together. For example:

• Chocolate Cake + Vanilla or Chocolate Pudding + Grated Chocolate (or chocolate chips) + Fresh Strawberries
• Coconut Cake + Coconut Pudding + Lime Zest + Juice of a Lime + Fresh Toasted Coconut & Sliced Kiwi's
• Dark Chocolate Cake + Oreo Cookie Pudding + Crumbled Oreo Cookie
  

Churrasco with Chimichurri Sauce, Raisin Rice & Beans, & Grilled Flat Bread

If you'd like to try something ethnic and a little exotic, this is the meal for you. My favorite thing about it is how easy the entire meal comes together so quickly. A favorite way to serve this is as pictured above, everything layered one on top of the other so the flavors meld together.

Nutritional Info
(per 3 oz. serving of steak and 2.5 tbl of sauce)
Calories: 239
Fat: 11.5 g

Churrasco Ingredients

1 (1 1/2 pd) boned sirloin steak (I used Tri-tip)
1 1/2 c cilantro sprigs
1 c white vinegar
3/4 c chopped onion (I used a medium sized red onion)
2 tsp ground cumin
2 tsp dried oregano (I used dry Italian seasoning)
2 tsp dried thyme
2 tsp black pepper
1 tsp salt
6 garlic cloves, chopped (1/4 c)
3 bay leaves
Cooking spray
Juice from 1/2 a lime.

Directions
Trim fat from steak; set aside.

Combine cilantro and next 9 ingredients in a large zip-top plastic bag.

Add steak to bag, making sure that the steak is evenly coated, and then seal. Marinate in the refrigerator for 3 hours, turning occasionally (I marinated mine during church).

Remove steak from bag and discard marinade.

Prepare grill or broiler with cooking spray. Grill until largest portion of the meat registers 150 degrees or your desired degree of doneness (we like medium).

Let meat stand for 15 minutes and then squeeze the juice of the lime on top.

Cut steak diagonally across the grain into think slices and serve with the Chimichurri Sauce.

Chimichurri Sauce
I made several adaptations to this recipe, so be sure to check out the special notes below.

Ingredients
1/4 c white vinegar*
1 tbl extra-virgin olive oil (or regular olive oil)
1/2 tsp of salt
6 garlic cloves peeled
3 bay leaves
2 jalapeno peppers (I used 1/2 of one jalapeno and reserved the other half)
1 c of minced fresh parsley*
1/4 cup minced fresh oregano*

*Special Note: I was missing these ingredients so I substituted the following:
1/4 c white vinegar = 1/4 c light sour cream, 2 tbl of water
1 c minced fresh parsley & 1/4 c minced fresh oregano = 1 1/4 c fresh cilantro

Directions
Place the ingredients in a blender, process until smooth.

Refrigerate until ready to use.

Raisin Rice & Beans
This colorful rice dish is so good and packs all your fruits, vegetables, grains, and proteins into one dish.

Ingredients
1 1/2 c white rice
2 tsp of salt
2 tsp of garlic powder
1/4 c raisins
1 c frozen corn (or canned), steamed
1 c pinto beans, warmed (or black beans)
1/2 c chopped cilantro
Juice from a 1/2 a lime

Directions
Add rice to medium saucepan over medium heat. Add salt, garlic powder, and raisins. Add 3 cups of water and bring to a boil. Reduce heat to low and cover for 20 minutes.

After rice is done, pour into a larger bowl. Add corn, pinto beans, and cilantro. Squeeze the juice from the lime and toss well.

Season with additional salt to taste.

Grilled Flat Bread
This is very similar to the recipe my grandma uses for homemade flour tortillas. One day I decided to make one big "tortilla" and grill it with olive oil. Talk about easy and a perfect addition to this meal.

Ingredients
2 c white all-purpose flour
1 tsp salt
1 tsp baking soda
1 1/2 c of hot water
Olive Oil Spray

Directions
In a medium bowl combine the first three ingredients.

Gradually add the hot water, mixing the dough with your hands as you go. Cease adding the water when the mixture is bound together enough that you can drop it onto a floured surface to knead.

Knead the dough several times and then form it into a large ball. Using a rolling pin, roll the dough until it's about 1/4 " thick (the shape does not matter, though mine usually end up being a large oval).

Spray one side with olive oil spray and lay this face down on the grill. Before turning, spray the other side too.

Remove from the grill after several minutes on each side. Bread should have a golden crust and light grill marks.

Cut into wedges using a pizza cutter.

Ooey-Gooey Peanut Butter Chocolate Brownies

This is an unusual recipe in that you have to make several adaptations because you're using light ingredients. The end result is delicious though, especially if you're a chocolate lover like me, and Samuel deemed this a "keeper" recipe.

Traditional brownies:
Calories per serving: 200
Fat: 10

This recipe:
Calories per serving: 176
Fat: 5 grams

Yields: 2 dozen bars

Ingredients

3/4 c fat-free sweetened condensed milk, divided
1/4 c butter or stick margarine, melted and cooled (I always use unsalted butter)
1/4 c fat-free milk
1 (18.25 oz) package of devil's food cake mix
1 large egg white, lightly beaten
Cooking Spray
1 (7 oz) jar of marshmallow creme
1/2 c peanut butter chips

Directions
Pre-heat oven to 350 degrees.

Combine 1/4 c condensed milk, butter, and the next 3 ingredients. Batter will be very stiff.

Coat the bottom of a 13 x 9 inch baking pan with cooking spray. Press two-thirds of the batter into your prepared pan using floured hands (I dusted my hands with cocoa powder); pat evenly to create an even, thin layer. Note: After spreading the batter with my fingertips, I used the palm of my hands to even the bottom layer and spread to the corners.

Bake at 350 degrees for 10 minutes. Allow brownies to cool slightly. Note: Oven time will vary. I baked mine for 7 minutes.

Combine 1/2 c remaining condensed milk and marshmallow cream in a bowl; stir in peanut butter chips.

Spread mixture carefully and evenly over brownie layer.

Carefully drop the remaining batter by spoonfuls over the mixture (I patted my spoonfuls of batter into little patties before laying them atop the mixture).

Bake at 350 degrees for 30 minutes. Note: Periodically check the brownies to see if the marshmallow mixture is browning too much. If that starts to happen, cover it with foil.

Cool completely in the pan on a wire rack. This allows the moist internal layer to set.

Smoothie Recipies

Strawberry-Orange Smoothie

1 cup frozen strawberries

1/2 ripe banana, sliced (optional)

1/2 cup vanilla low-fat yogurt

1/2 cup orange juice

Place strawberries in blender first and run for a few seconds to break up fruit into smaller chunks. Add remaining ingredients and blend on high until smooth. serves 1-2.

Tropical Mango Smoothie

3 ice cubes

1/2 cup pineapple juice

1 cup diced mango, fresh or frozen

1 banana sliced

2 teaspoons lime juice

1/2 tsp grated, peeled fresh ginger (optional)

You know what to do. serves 1

Blueberry Blast Smoothie

1 cup frozen blueberries

1/2 cup frozen peaches

1/2 cup peach or vanilla yogurt

1/4 cup orange juice

serves 1-2

Pumpkin Pie Smoothie

1-15 oz. can pure pumpkin, chilled

1-12 oz can evaporated milk, chilled

1-8 oz. container vanilla yogurt

1/4 cup granulated sugar

1/4 teaspoon pumpkin pie spice

1 pint whipping cream, whipped into soft peaks (or just use the can stuff)

Combine ingredients in a blender. Blend on high until smooth. Top with whipped cream and addational pumpkin pie spice.

One Pan Chicken and Potato Bake

For this recipe I used boneless skinless chicken breast (will save on fat and calories) and also fingerling potatoes so I didn't have to cut potatoes which made this recipe even easier. Another Kraft recipe (I'm going through my magazine)

Prep Time: 10 min Total Time:1 hr 10 min Makes: 4 servings

4 bone-in chicken pieces (1-1/2 lb.)
1-1/2 lb. potatoes (about 3), cut into thin wedges
1/4 cup KRAFT Zesty Italian Dressing
1/4 cup KRAFT Grated Parmesan Cheese
1 tsp. Italian seasoning

HEAT oven to 400°F. Place chicken and potatoes in 13x9-inch baking dish.
TOP with dressing; sprinkle with cheese and seasoning. Cover.
BAKE 1 hour or until chicken is done (165ºF), removing foil after 30 min.

430 calories 18g fat

Crunch Bars

These are made with saltine crackers! Super easy to make and good.

35 PREMIUM Saltine Crackers
1/2 cup (1 stick) butter or margarine
1/2 cup packed brown sugar
1 pkg. (8 squares) BAKER'S Semi-Sweet Chocolate, chopped
1 cup chopped PLANTERS Walnuts, toasted (I prefer pecans)

HEAT oven to 400ºF.
PLACE crackers in single layer in foil-lined 15x10x1-inch pan.
COOK butter and sugar in saucepan on medium-high heat until butter is melted and mixture is well blended, stirring occasionally. Bring to boil; cook 3 min. without stirring. Spread onto crackers.
BAKE 5 to 7 min. or until topping is golden brown. Immediately sprinkle with chocolate; let stand 5 min. or until chocolate is softened. Spread chocolate over ingredients in pan; sprinkle with nuts. Cool. Break into pieces.

16 servings

220 Calories, 15g fat 13g sugar

Strawberry Whipped Sensation

From Kraft Food and Family Magazine. Perfect for summer cold and yummy.


4 cups fresh strawberries, divided
1 can (14 oz.) sweetened condensed milk
1/4 cup lemon juice
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
8 OREO Cookies, finely chopped
1 Tbsp. butter, melted


LINE 9x5-inch loaf pan with foil, with ends of foil extending over sides. Mash 2 cups berries in large bowl. Add milk, juice and 2 cups COOL WHIP; mix well. Pour into prepared pan.
MIX chopped cookies and butter. Spoon over COOL WHIP mixture. Cover with ends of foil; gently press cookie mixture into COOL WHIP mixture. Freeze 6 hours or until firm.
INVERT dessert onto plate when ready to serve; remove pan and foil. Frost dessert with remaining COOL WHIP. Slice remaining berries; arrange over dessert. Freeze leftovers.

TIPS:
Healthy Living
Save 30 calories and 4.5 grams of fat per serving by preparing with fat-free sweetened condensed milk, COOL WHIP LITE Whipped Topping and Reduced Fat OREO Cookies.
Substitute
Prepare using an 8x4-inch loaf pan.
Note
Be sure to leave enough foil extending over sides of pan so that there is enough to completely cover dessert.


Nutrition Information
Calories
220
Total fat
9 g
Saturated fat
6 g

Grilled Steak Salad with Creamy Avocado Dressing

We had this for dinner tonight it was super easy and yummy. we got the recipe of the back of the Premium saltine cracker box (hence the use of crackers). P.S. I doubt we used 8 cups of salad. I just put some in a bowl.

Grilled Steak Salad with Creamy Avocado Dressing

1 lb boneless beef sirloin steak
dash of chili powder
8 cups mixed salad greens
1 cup cherry tomatoes, halved
¼ cup sliced red onion
¼ cup sliced pitted ripe olives
¼ cup house Italian reduced fat dressing
½ medium ripe avocado, peeled, pitted
20 saltine crackers

Sprinkle steak with chili powder. grill steak 5-7 minutes on each side until cooked through. remove from grill; cover loosely with foil. let stand 5 minutes.
meanwhile, toss lettuce with tomatoes, onion and olives; place on serving platter. place dressing and avocado in blender; blend until smooth.
cut steak across the grain into thin slices; arrange over salad. drizzle with dressing mixture. serve with crackers.

Serving Size 3 cups and five crackers
290 calories, 12g of fat, 5 g fiber, 23 grams protein

"Jesse's" Peanut Butter Cookies

So, even though we got this recipe from Kathy, we call these "Jesse's." Even they do! They pretty much only have these when Jesse comes over and they force him to make them. :) They are delicious and a family favorite of ours. ENJOY!

Mix Together Thoroughly:
1/2 cup butter or margarine, softened (we always use margarine.)
1/2 cup peanut butter
1/2 cup sugar
1/2 cup brown sugar
1 egg

Sift together and stir in: (we just stir in)
1 1/4 cup flour
1/2 tsp baking powder
3/4 tsp baking soda
1/4 tsp salt

Chill dough. (we only do this if we have time to. Usually we stick it in the fridge for however long it takes for the oven to heat up.) Roll into walnut sized balls. Place on lightly greased cookie sheet, 3 inches apart. Flatten with fork dipped in flour, crisscross. Bake until set, not hard at 375 degrees for 10 minutes. (We usually use the pampered chef cookie dough scoop and drop a level scoop instead of making balls. Jesse also adds a tiny bit more peanut butter. He uses a rounded 1/2 cup instead of a level one and he also cooks them for 8-9 minutes depending on how hot the oven is. In our oven 8:45 is the perfect time)

Parmesan Risotto

This recipe is amazing! If you have never tried risotto before, you must do so now. Every bite is infused with flavor and the texture of the dish is so creamy. It is a favorite in our house paired with a simple grilled meat of beef or pork chops with roasted asparagus, everything seasoned simply with olive oil, salt, and black pepper.

Adapted from "The Best Light Recipe" cook book

Classic recipe (per serving):
Calories: 300
Fat: 15 g

Light recipe:
Calories: 220
Fat: 6 g

Serves: 6-8

5 c low-sodium chicken broth, reserve 1 cup
3 c water
1 medium onion, chopped fine (optional)
1 tsp olive oil (or olive oil cooking spray)
Salt
2 cups Arborio rice (I use regular rice)
2 oz grated Parmesan cheese (about 1 c)
1 tbs unsalted butter
Ground black pepper

Bring the broth (minus the reserved cup) and water to a simmer in a medium saucepan; reduce the heat to the lowest setting and cover to keep warm.

Combine the onion, oil, and 1/2 tsp salt in a large saucepan. Cover and cook over low heat, stirring occasionally, until the onion is softened, 8-10 minutes. Increase heat to medium-low, add the rice, and cook, stirring frequently, until the edges of the grains are transparent, about 4 minutes.

Stir in reserved 1 c of chicken broth and continue to cook, stirring frequently, until the broth has been completely absorbed, about 2 minutes.

Stir in 3 c of the warm broth and simmer, stirring occasionally, until the liquid is absorbed, 5-7 minutes. Note: Do not allow the rice to stick to the bottom of the pan.

Continue to cook the risotto, stirring frequently and adding 1/2 c of the remaining broth at a time as needed to keep the pan bottom from becoming dry (about every 4 minutes), until the grains of rice are cooked through but still somewhat firm in the center, 10 to 12 minutes.

Off the heat, stir in the cheese and butter, and season with salt and pepper to taste.

Serve immediately or keep warm by covering with a lid.

Special Notes:
Refrigerate leftovers for up to 3 days.

Risotto is extremely versatile, and you can add any number of ingredients to make this a main dish. For example, add peas, chopped asparagus, diced chicken, etc.-

Blue Cheese Dressing

This yummy dressing comes from America's Test Kitchen's "Best Light Recipe" cook book. It is so simple to make, and pairs well on iceberg lettuce wedges or used as a dip with hot wings. And check out how it fares against traditional recipes:

Classic Recipe (per 2 tbs serving):
Calories: 100
Fat: 8 g

Light Recipe:
Calories: 40
Fat: 2.5 g

Makes: 1 c

1 oz strongly flavored blue cheese*, crumbled (about 1/4 c)
1/4 c buttermilk**
1/4 c reduced fat mayonnaise
1/4 c low-fat sour cream
1 tbs water
2 tsp white wine vinegar
1/4 tsp salt
1/4 tsp garlic powder
1/8 tsp ground black pepper

Mash the blue cheese and buttermilk in a small bowl with a fork until the mixture resembles cottage cheese with small curds.

Stir in the remaining ingredients.

Chill for 15-20 minutes before serving. Note that the dressing can be refrigerated in an airtight container for up to 4 days.

Special Notes:
* I use Danish Blue Cheese.
** For the buttermilk, I substitute 1/4 c regular milk and a dash of lemon juice, and allow to set for several minutes.

Lime and Pepper Tri-Tip

Meat:
1 1/2 to 2 pounds beef tri-tip roast, trimmed of excess fat

Marinade:
Juice of 6 limes (about 3/4 cups)
1/4 cup olive oil
1 teaspoon cumin
1/2 teaspoon garlic powder
1/2 teaspoon onion powder

Rub:
2 tablespoons coarse grind black pepper
1 tablespoon Kosher salt

Directions:
1. Combine marinade ingredients.
2. Place meat and marinade in covered glass dish or plastic bag.
3. Refrigerate for 1 1/2 to 2 hours.
4. Remove meat from marinade, discarding left over marinade.
5. Combine rub ingredients and press into all surfaces of meat. *Seasoned meat may be refrigerated for one hour to enhance flavor, but not necessary.
6. Grill roast to desired doneness over medium coals for about 30-40 minutes, turning occasionally.
7. Remove from heat and tent with foil for 10 minutes, before carving across the grain into slices.

Beef and Bean Stew

Ingredients:
1 lb. stew meat, cubed
2 cans (16 oz. each) kidney beans, rinsed and drained
1 can (14.5 oz.) diced tomatoes
1 1/2 cups frozen corn
1 cup hot water
1 cup chopped onion
1 can (4 oz.) chopped green chilies
2 tablespoons uncooked long grain rice
1-2 tablespoons chili powder *I prefer 2 tablespoons
2 teaspoons beef bullion granuals
1/4 teaspoon salt

2 celery ribs, chopped
1 can (2 1/4 oz.) sliced ripe olives, drained
1 can (8 oz.) tomato sauce

Directions:
1. Combine first group of ingredients in crockpot.
2. Cook on low for about 7 hours.
3. Add in second group of ingredients and cook for about 1 more hour. Be sure that meat in thoroughly cooked.

Notes:
If you want you can combine all of the ingredients except the tomato sauce in the beginning if you want the celery and olives to be tender. We prefer it to be a little more firm, so I save if until the last hour. Also, know your crockpot. If it cooks faster, you may not need it to cook for 8 hours.

Pizza Roll

Ingredients:
1 loaf (1 pound) frozen bread dough, thawed
2 eggs, separated
1 tablespoon grated Parmesan cheese
1 tablespoon olive oil or vegetable oil
1 teaspoon minced fresh parsley
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1/4 teaspoon pepper
8 ounces of sliced peperoni
2 cups (8 ounces) shredded mozzarella cheese
1 can (4 ounces) mushroom stems and pieces, drained
1/4 to 1/2 cup pickled pepper rings
1 medium green pepper, diced
1 can (2 1/4 ounces) sliced ripe olives, drained
1 can (15 ounces) pizza sauce

Directions:
1. Pre-heat the oven to 350 degrees
2. Grease a cookie sheet and set aside.
3. Roll out the dough into a rectangle (about 15 inches x 10 inches), place on cookie sheet.
4. In a small bowl combine egg yolks, Parmesan cheese, oil, parsely, oregano, garlic powder and pepper. Brush mixture over the dough.
5. Sprinkle with peperoni, mozzerella, mushrooms, pepper rings, green pepper and olives.
6. Roll up jelly roll style, starting with the long side; pinch at the seam to seal and tuck ends under.
7. Place seam side down.
8. Brush with egg whites.
9. DO NOT LET RISE. Bake for 35-40 minutes or until golden brown.
10. Serve sliced with warmed pizza sauce.

Notes:
YIELDS: 10-12 slices
This is the exact recipe from Quick Cooking. My family hates most of these toppings, which is basically a combination pizza. However, I found that you can put any toppings that your family likes inside and it still turns out great. The peperoni mentioned her is a good about, even though it seems like a lot. My only caution is if you choose to put sausage on it, that you use it sparingly. Remember it all gets rolled up, layered right on top of each other. It also tastes really good dipped in ranch dressing.

Mixed Up Green and White Lasagna

Ingredients:
9 lasagna noodles, cooked and cut into 1 inch pieces
1 (10 oz. box) chopped frozen spinach, thawed and squeezed dry
2 cups shredded mozzarella cheese
1 (15 oz) container of Alfredo sauce
3/4 cup half & half
1 pound cooked Italian sausage, crumbled
2 cloves garlic, mined

Directions:
1. Pre-heat oven to 350 degrees
2. Spray 13 x 9 baking dish with non-stick cooking spray
3. In a medium bowl combine all ingredients and mix together well
4. Transfer to baking dish
5. Cover with aluminum foil and bake for 30 minutes

Notes:
The original recipe called for light Alfredo sauce and fat free half & half. I couldn't find these in the grocery store that day, so I used the regular stuff. You could easily add more noodles and sauce to make more. This makes a lasagna about 1-1 1/2 inch thick in the baking dish.

Salmon Burgers

I could not believe my kids ate these without complaint (something they do at almost every meal). These tasted really good! A healthy alternative to hamburgers. We also chose the broil method of cooking.

Salmon Burgers

2 c. fine soft bread crumbs (I used panko bread crumbs found in the asian food section)

2 lg. egg whites

1/4 c. chili sauce (i used a tbsp of chili powder with 1/4 cup of water)

1 tbsp. fresh lemon juice

1/4 c. minced green onions

1/2 c. finely grated cheddar cheese

1/4 tsp. ground black pepper

1 (15 1/2 oz.) can salmon, skinned, boned and drained (I had some salmon filets from costco in the freezer so I cooked them enough to break them up)

1 tbsp. butter, melted

Combine crumbs, egg whites, chili sauce, lemon juice, onions, cheese, and pepper in medium size bowl and mix well. Flake salmon into bowl and blend gently. Form salmon mixture into 5 patties. Melt butter in non-stick skillet. Pan fry the patties over medium low heat about 5 minutes on each side or until golden brown. Patties may also be brushed with melted butter and oven-broiled, 3-4 inches from heat. Serve in toasted whole wheat buns with extra chili sauce. Yields 5 burgers.

Olivia's Avocado Salad

This dish is adapted from a Barefoot Contessa recipe. It is light, refreshing, and a perfect side to anything fresh from the grill! We served it to the missionaries with fajitas, and they wanted the recipe to make it at home!

Prep Time: 10 minutes
Level: Easy
Serves: 6-8

Ingredients:

• 2 Roma Tomatoes, chopped
• 1 c of frozen corn, steamed and cooled.
• 1 can of black beans, rinsed and drained
• 1 medium jalapeno pepper, seeded and minced
• 1/2 tsp. freshly grated lime zest

Place the above items in a large bowl.

• 1/4 c freshly squeezed lime juice (2 limes)
• 1 drizzle of olive oil (approx. 1 1/2 tbs)
• 1 tsp salt
• 1/2 tsp ground black pepper
• 1/2 tsp of fresh minced garlic
• 1/4 tsp of cayenne or chili powder

Whisk together the above ingredients and pour over the vegetable mixture. Toss well.

• 2 ripe Hass avocados, seeded, peeled, and diced.

Just before your ready to serve the salad, fold the avocados into the salad. Check the seasoning and serve at room temperature.

Savory Herb Steak

We tried this for dinner last night and we all loved it. Even the Kids ate all of their dinner with no complaints! For those of you who have fed them dinner, this is no easy task. The recipe calls for fresh herbs and that is the key to the yumminess. We accidentally got the A1 Thick & Hearty sauce but it was delicious! I think there is an extra amount of sugar in the sauce and this made it a little more sweet. We liked it. Also, we used fillet minion instead of sirloin (it was on sale at Winco). I served it with corn on the cob which we grilled on the BBQ in the husks. It gave the corn that extra grilled flavor that we love. Here is the recipe:

1/4 cup A.1. Original Steak Sauce
2 tsp. chopped fresh basil
1 1/2 tsp. chopped fresh rosemary
1/2 tsp. coarsely ground black pepper
1/8 tsp. garlic powder
1 bonless Beef Top Sirloin Steak (1 1/2 lb.) 3/4-inch thick

Mix steak sauce, basil, rosemary, pepper and garlic powder; brush on both sides of steak. Grill or broil steak 5 to 7 minutes on each side or until cooked through. Serves 6.

Note: I actually marinated the steak in this mixture for a hour or so. I'm not sure if it made it better or not.

Nutrition Information for 4oz. serving: 180 Calories, 8g total fat, 2g carbs

PS. Those are Jessica's Cherries. They are so Yummy that we had them with Lunch and dinner yesterday. :) Thanks Jessica!

Chicken Lo Mein

this recipe is from Kraft Foods, we tried it for dinner last night. It was good.

Chicken Lo Mein

1/2 lb. spaghetti, uncooked

1/4 cup Kraft Asian Toasted Sesame Dressing

1 lb. boneless skinless chicken breasts, cut into strips

2 cloves garlic, minced

1 pkg. (16 oz.) frozen bell pepper and onion strips, thawed, drained

1/2 cup fat-free reduced-sodium chicken broth

1 Tbsp. peanut butter

1/4 cup lite soy sauce

2 Tbsp. chopped cilantro

2 Tbsp. chopped Planters Cocktail Peanuts

Cook spaghetti in large saucepan as directed on package.

Meanwhile, heat dressing in large nonstick skillet on medium-high heat. Add chicken and garlic' stir-fry 3 min. or until chicken is no longer pink. Add peppers, onions, broth and peanut butter; stir-fry 3-4 min. or until chicken is done.

Drain spaghetti; return to pan. Add chicken mixture and soy sauce; mix well. Spoon onto platter; sprinkle with cilantro and nuts.

Aunt Patti's Thanksgiving Yams

Ingredients:

2 – 29 oz cans of yams

½ cup dark Karo syrup

½ cup dark brown sugar

¼ cup heavy cream or half & half

2 Tbl margarine

¼ tsp salt

½ tsp ground cinnamon

Directions:

Place yams in baking dish. Bake at 350° for 15 minutes.

Meanwhile combine remaining ingredients in a sauce pan stir constantly until boiling.

Simmer for 5 minutes.

Pour sauce over yams bake another 15 minutes and baste often.

Clista’s Over-night Pecan Praline French Toast

This family favorite is always a must at our annual New Years Breakfast! It's also been known to show up at bridal and baby shower brunches too!

Serves/Makes: 6

Ingredients:

1 c brown sugar

1/2 c butter or margarine

2 tbsp light corn syrup

1 c chopped pecans

8 slices Texas Toast (extra-thick sliced white bread), crusts removed

6 eggs

1 1/2 c milk

1 tsp vanilla extract

1 tsp ground cinnamon

Directions:

Combine first 3 ingredients in a small saucepan. Stir over low heat until melted and smooth.

Pour into a lightly greased 13x9 inch pan.

Sprinkle with pecans.

Top with bread.

Combine remaining ingredients and pour over top.

Cover and refrigerate overnight.

Bake uncovered at 350 F for 45 to 50 minutes.

Cut into squares and serve nut side up.

Jessica's Crockpot Carnitas

Ingredients:
1 pork tenderloin
1 small jar of your favorite salsa
1 can of black beans, rinsed and drained
1 bunch of fresh cilantro, chopped and divided in half

Cooked white rice, enough for your family

Burrito size tortillas (taco size is good for the kids)
Shredded cheddar cheese
Tomatoes, chopped
Lettuce, chopped
Olives, sliced
Sour cream

Lime juice, if desired

Directions:
1. Place the frozen pork tenderloin in the crockpot. Pour black beans and salsa over the pork and cook on high for 3-4 hours, or until juices run clear.
**You can either put 1/2 the cilantro in the crockpot at the beginning or you can save it and put it in during the last 1/2 hour of cooking, for a more fresh taste.
2. When the pork has finished cooking, shred it into thin strips with forks. Keep warm.
3. Put rice in a rice cooker with the other half of the cilantro mixed in and cook.
4. When done layer rice, pork and desired vegetables/toppings on a tortilla.
5. Drizzle with lime juice if desired.

Jessica's Loaded Baked Potato Salad

Here's the potato salad that I made for Memorial Day.
(Adapted from Taste of Home website)

Ingredients:
5 pounds small unpeeled red potatoes, cubed
1 teaspoon salt
1/2 teaspoon pepper
8 hard-boiled eggs, chopped
1 pound sliced bacon, cooked and crumbled
2 cups (8 ounces) shredded cheddar cheese
1 sweet onion, chopped and sauteed
3 dill pickles, chopped
1 1/2 cups light sour cream
1 cup light mayonnaise
3 teaspoons prepared mustard

Directions:
1. Pre-heat oven to 400 degrees.
2. Parboil potatoes for approximately 15 minutes or until potatoes can be easily stuck with a fork.
2. Place parboiled potatoes on a greased cookie sheet. I like to use a little olive oil for "grease".
3. Sprinkle potatoes with salt and pepper.
4. Place in the oven for 20 minutes, flipping once.
5. In a large bowl combine potatoes, eggs, bacon, cheese, sauteed onion, and pickles.
6. In small bowl combine sour cream, mayonnaise and mustard; pour over potato mixture.
7. Toss to coat.

*You can serve this salad warm or chilled.

Olivia's Guacamole

2 large ripe Hass avocados
1 tsp salt
1/2 tsp black pepper
1/2 tsp garlic powder
2 tbs. cilantro, chopped
1 tsp lime juice, freshly squeezed

1/4 c Roma tomatoes, diced (optional)
1-2 tbs fresh red onion, chopped (optional)
1 small jalapeno pepper (de-veined and with seeds removed), minced (optional)

Half, scoop, and mash the avocados into a medium-sized bowl. Be careful not to over mash, lumps are OK!

Add all the other ingredients and stir to combine.

Season to taste by adding any of the above ingredients.

Scoop into a smaller serving bowl and serve immediately.

Special Note:
If using later, press plastic wrap directly onto the surface of the guacamole leaving no air bubbles. This prevents air from browning your avocado. Store in the refrigerator for up to two hours.

Easy Cheese Danish

I love the Barefoot Contessa and I wanted to share this recipe with all of you. Houston made these for Mother's Day.... and they were yummy!

Prep Time: 10 min

Cook Time: 20 min
Serves: 8 Danish

Ingredients

8 ounces cream cheese, at room temperature
1/3 cup sugar
2 extra-large egg yolks, at room temperature
2 tablespoons ricotta cheese
1 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
1 tablespoon grated lemon zest (2 lemons)
2 sheets (1 box) frozen puff pastry, defrosted
1 egg beaten with 1 tablespoon water, for egg wash

Directions

Preheat
the oven to 400 degrees F. Line a sheet pan with parchment paper.

Place the cream cheese and sugar in the bowl of an electric mixer fitted with a paddle
attachment and cream them together on low speed until smooth. With the mixer still on low,
add the egg yolks, ricotta, vanilla, salt, and lemon zest and mix until just combined.
Don't whip!

Unfold 1 sheet of puff pastry onto a lightly floured board and roll it slightly with a
floured rolling pin until it's a 10 by 10-inch square. Cut the sheet into quarters with a
sharp knife. Place a heaping tablespoon of cheese filling into the middle of each of the 4
squares. Brush the border of each pastry with egg wash and fold 2 opposite corners to the
center, brushing and overlapping the corners of each pastry so they firmly stick together.
Brush the top of the pastries with egg wash. Place the pastries on the prepared sheet pan.
Repeat with the second sheet of puff pastry and refrigerate the filled Danish for 15
minutes.

Bake the pastries for about 20 minutes, rotating the pan once during baking, until puffed
and brown. Serve warm.

Olivia's Chocolate Chip Cookies

Olivia's Chocolate Chip Cookies

Give or take 4-dozen large cookies or
6-7 dozen small cookies

4 1/2 c. all-purpose flour
2 tsp. baking soda
1 1/2 tsp. salt

1 c. (2-sticks) un-salted butter, softened
1 c. (1-stick) Crisco Butter-flavored Shortening
1 1/2 c. granulated sugar

1 1/2 c. packed brown sugar
2 tsp. vanilla extract
4 large eggs

6 c. Nestle Toll House Semi-Sweet Morsels (or more!)
2 1/2 c. coarsely chopped toasted walnuts (optional)

Directions:
Using a medium bowl & a whisk:
Combine the flour, baking soda, & salt and set aside.

Stop:
Pre-heat oven to 375 degrees

Using a mixer and the paddle attachment (medium speed):
Cream the butter and shortening.
Add the granulated sugar, combine
Add the brown sugar, combine.
Add the vanilla and eggs, combine.
Scrape the bowl as needed.

At low speed:
Gradually add the flour mixture to the creamed mixture until incorporated.
Finally add the morsels & nuts.

Scoop golf-ball size mounds of cookie dough onto a large un-greased cookie sheet. Place cookie mounds 2-inches apart (I usually bake six cookies to one large baking sheet).

Bake one cookie sheet at a time at 375 degrees for 7-8 minutes. Do not over bake! This is the secret for moist, chewy cookies. Remember, all ovens times vary, but look for cookies with only the slightest browning on top. They will not look done, but they are. Keep in mind that once out of the oven, they will continue to cook on the hot cookie sheet.

Let cookies rest for 3-minutes on the cookie sheet, allowing them to set. Then transfer the cookies to a cooling rack for 7-minutes. Handle the cookies gently, they will still be very soft.

Once firm, you can stack the cookies in an air-tight container and they will keep for 5-7 days-I think.

The reason I'm not sure is because they don't last that long at our house!

Notes:
You can cut this recipe in half, but I find that the cookies are not quite the same!

Also, if you prefer smaller cookies, just adjust the baking time to 5-6 minutes and keep a close eye on them.

Keep in mind, the sky's the limit! Substitute like crazy with whatever you want: M&Ms, White Chocolate Chips, Macadamia Nuts. Make this cookie yours!

Do you think you're younger?

If you all notice in the photos that everyone is in order of age except for Jessica! Is she trying to say she is younger than Leah!! Trying to hide that she is next in the fire. Ha Ha. Rachel

Aunt Suzi’s Carrot Cake & Frosting Recipe

2 C. sugar

1 1/2 C. Crisco oil

4 eggs

2 1/4 C. sifted all purpose flour

2 t. salt

2 t. soda

2 t. cinnamon

3 C. grated carrots

1 1/2 C. chopped walnuts

Combine sugar, oil and eggs; beat at medium speed for 2 minutes.

Sift dry ingredients together; add to Crisco oil mixture and beat at low speed for 1 minute.

Add grated carrots and nuts.

Clista's Note: I add 1 cup of par-boiled raisins to the batter at this point because I like raisins in my carrot cake.

Pour batter into greased and floured 13x9x2" cake pan. Bake at 300 degrees for 1 hour or until cake tests done with a toothpick.

Cool completely and frost with Cream Cheese Frosting.

Cream Cheese Frosting

1 8oz. package of cream cheese softened

1 box confectioner's sugar

1/4 c.. butter softened

2 t. vanilla

Notes:

• Use Crisco oil, others don't work as well.
• Also don't use pre-shredded carrots from the produce department. You can use the washed and peeled baby carrots to save time, but you need to grate them yourself. It has to do with the moisture level in the cake. I use my blender on the grate level with water in the blender jar to ease the process. Then drain in a colander while preparing the batter. Trust me it is the best way!

The Importance of Nutritional Information

Not every recipe shares the nutritional info, but if your recipe happens to include this information, please include it in your blog posting. To simplify things, I include only the calories and fat grams per serving.

It's amazing how much easier it is to make healthy decisions for your family once your informed about what's actually on your plate!

I just have all these ideas I gotta get down

Ok. I think I'll be done after this. I was doing dishes and had another request. Please post your menu for this week. What are you gonna make for dinner?

Here's mine. These are all new recipes for me (from kraft food and family magazine mostly) so I will post the recipes as I try and like them or request it if it sounds good to you.

• Enchilada Casserole
• Club Sandwiches-everyone knows how to make these (we made on sliced sour dough and added cucumbers for extra veggies and crunch no cheese for healthier version.)
• Asparagus and Mushroom Rigatoni (this one is from a running magazine good healthy carb meal)
• Cheesy Chicken Bake (chicken broccoli stove top casserole)
• Bacon appetizer crescents
• Chicken and citrus salad
• chicken parmesean bundles
• grilled steak salad with creamy avocado dressing (this recipe is from back of saltine cracker box)
• layered enchilada bake
• chicken lo mien
  

Requests

Everyone post your requests. Mine so far...-rachel

• Jesse's peanut butter cookies
• Olivia's chocolate chip
• Jessica's carnitas & potatoe salad from memorial day
• Elizabeth & Houston's steak recipes from memorial day!

That's all I can think of right now.

Oprah's Tilapia with Homemade Pesto & Cheesesteak Sandwiches

These are from Oprah Chef's recipes. We like both of these.
Rachel


Tilapia with Homemade Pesto
Recipe created by Curtis Stone
Ingredients:
Serves 4
· 1 1/2 bunches fresh basil (about 1 1/2 cups lightly packed)
· 4 ounces toasted pine nuts
· 1/2 cup freshly grated Parmesan cheese
· 1/2 cup extra-virgin olive oil
· 4 pieces (6 ounces each) fresh tilapia
· 1 Tbsp. olive oil
Preheat broiler. Grind the basil, pine nuts and grated Parmesan cheese with a mortar and pestle until a smooth paste forms. Slowly add 1/4 cup of olive oil, grinding until a smooth sauce forms. If you don't have a mortar and pestle, use a food processor instead.Season the pesto to taste with salt and pepper. Season the tilapia with salt and pepper on both sides. Heat a large sauté pan over medium-high heat. Add the oil and cook the fish for 1 to 2 minutes on the flesh side or until it turns light golden brown. Flip the fish over and spoon the pesto generously over the fish.Transfer pan to the broiler and broil for 2 to 3 minutes or until the fish is cooked through. Remove fish from broiler and allow to rest on a plate. Serve fish hot.

Cheese Steak Sandwiches
Recipe created by Curtis Stone
Ingredients:
Serves 4
· 1 Tbsp. coarsely crushed peppercorns
· 4 (8-ounce) strip loin steaks (each about 1-inch thick)
· 4 Tbsp. olive oil , divided
· 1 pound assorted wild mushrooms , cut into large pieces if necessary
· 1/3 cup diced onion
· 2 garlic cloves , minced
· 1 large baguette , cut into 4 pieces, each split in half horizontally
· 12 ounces Monterey Jack , grated
· 4 cups baby spinach
· 2 carrots , peeled into thin strips using a vegetable peeler
· 2 Tbsp. balsamic vinegar
· Creamed horseradish to serve
To make sandwiches: Preheat a grill or grill pan over medium-high heat. Season both sides of the steaks generously with salt, and sprinkle the coarsely crushed peppercorns over both sides of the steaks, patting to adhere. Grill the steaks on both sides until cooked to desired doneness, about 3 to 4 minutes per side for medium-rare doneness.Remove steaks from the grill and allow to rest for 4 to 5 minutes. Meanwhile, preheat the broiler and heat a large sauté pan over medium-high heat.Add 2 tablespoons of olive oil to the pan along with the onion and garlic, and sauté for 2 minutes, or until they soften. Add the mushrooms and sauté for 8 minutes, or until tender. Season the mushrooms to taste with salt and pepper, and remove from heat.Once meat has rested, use a sharp knife and slice into thin slices against the grain. Arrange the baguette pieces on a work surface and layer each bottom piece of the baguette with the sliced steak. Divide the mushrooms among the sandwiches and top with the cheese.Arrange sandwiches on an oven-safe tray and cook under broiler for 2 to 3 minutes or until the cheese has melted and started to brown.Remove sandwiches from broiler and allow to cool slightly.To make topping: In a large mixing bowl, combine the spinach and carrots strips. In a separate mixing bowl, whisk the oil into the vinegar and season to taste with salt and pepper. Toss the spinach and carrots in enough dressing to coat and season with salt and pepper. Arrange the sandwiches on 4 serving plates and serve with the salad and creamed horseradish.

Caramel Brownies, Bill's Grandma Shirley

Bill's Grandma Shirley's Caramel Brownies
Submitted by Rachel

14 oz caramels (48)
1 pkg german chocolate cake mix
¾ c. melted butter
2/3 c. evaporated milk
¼ tsp vanilla
1 c. chopped pecans
6 oz chocolate chips

Place caramels in double boiler with 1/3 cup evaporated milk. Stir over low heat until melted.
In a large bowl mix the melted butter, cake mix, 1/3 cup evaporated milk and nuts until moist. Put half of this mixture into a 9 x 13in greased and floured pan. Bake at 350 degrees for 12 minutes. Sprinkle chocolate chips over this while hot, pour caramel mixture over chocolate chips then sprinkle other half of dough over the top. Bake 15 to 18 minutes at 350.

Mom's Rolls, Chocolate Fudge, & Caramel Corn

This is so awesome. I don't know if mom would like to post her own recipes, but oh well. Here are some that I have that are favorites. Sorry I don't have baked beans. Someone else will have to post that one. -Rachel

Mom’s Rolls
(Clista’s biscuits)

6-8 cups of flour
3 pkgs of yeast
6 tbsp. sugar
3 tsp salt
3 tbsp oil
3 cups hot water

Combine 6 cups of flour plus remaining dry ingredients. Combine the wet ingredients plus remaining flour. Let rise for 30-45 minutes (on the back of stove is best). Shape rolls then let rise again. Bake at 400 degrees for 15 to 20 minutes until golden brown. Brush warm rolls with butter. Remove from pan and let cool.

Fudge

Combine: 4 ½ cups sugar
1 ½ cups butter
1 can of evaporated milk

In large pan bring to rolling boil and cook for 8 ½ minutes stirring. Remove from heat and stir in 18 oz (3cups) packages of chocolate chips and 2 jars of marshmallow crème. Add chopped and toasted walnuts. (Optional). Pour into buttered 13x9 in pan or larger (mom uses larger). let cool and then cut as desired.

Caramel Corn

6 qts popped corn
2 sticks of margarine or butter
2 cups light brown sugar (1 box)
½ cup light corn syrup
1 tsp salt
1 tsp vanilla
½ tsp baking soda

In large saucepan melt margarine, add sugar, corn syrup, and salt. Bring to a boil stirring constantly. Let boil for 5 minutes without stirring. Remove from heat. Add vanilla and baking soda, stir well. (Baking soda will cause mixture to foam). Pour syrup over popped corn and mix thoroughly. Spread on baking sheet. Bake 1 hour at 250˚. Stir/turn every 15 minutes let cool. Store in an airtight container.