I'm a Cook Now

Cheesy Chicken Bake

2011-10-05T19:07:00.000-07:00

4 small chicken breasts (alternatively use 2 cans of chunk chicken)
1 c uncooked long grain white rice
2 c frozen mixed vegetables
1 can cream of chicken soup
1/2 c sour cream
1 3/4 c water
1 c shredded cheddar cheese
1/2 t onion powder
salt and pepper to taste

Dump everything in a 9x13 pan, stir together. Bake at 400 degrees, about 45 minutes but make sure chicken is cooked through and rice is done.

Peanut Butter Cream Cheese Frosting

2011-08-24T13:20:00.000-07:00

1 (8-ounce) package cream cheese, room temperature
4 tablespoons unsalted butter, room temperature
1 cup creamy peanut butter
1 teaspoon vanilla extract
2 (or more to taste) cups confectioners’ sugar

Beat the cream cheese and the butter together.
Add the peanut butter and vanilla and continue to mix well.
Slowly add the sugar and beat until incorporated.
Try not to eat the entire bowl before frosting the cake.

Especially great on top of chocolate cake and brownies.

Chicken Salad

2010-11-21T14:19:00.001-08:00

A basic chicken salad recipe - one of the only ways I can get my husband to eat fruit.

1 small or 1/2 large apple
2 stalks of celery
handful of grapes

1 can chunk chicken breast (or 1-2 chicken breasts)
1/2 c mayo
1/2 c sour cream
salt, pepper, and onion powder to taste (start with just a little)

optional: crispy chow mein noodles

chop the apple, grapes and celery into slightly smaller than bite size pieces. stir in chicken, mayo, sour cream, and seasoning.

best served on croissants with the chow mein noodles mixed in, but also great alone or with pita bread or hamburger buns.

Avocado Salsa

2010-06-06T15:58:00.000-07:00

I love guacamole, but here is a healthier version that's still great for parties - or using as a topping for tacos, nachos, chicken - and it's so delicious!

2 diced avocados (unlike when making guacamole, you want them to be slightly firm rather than super mushy)
2 diced tomatoes
1 can corn (drained and rinsed) - fresh or frozen would also be delicious!
1 can black beans (drained and rinsed)
Fresh chopped cilantro
Italian Dressing to taste - I usually use 3/4 c.

Mix first 5 ingredients together in a large bowl. Drizzle dressing over the top and toss. Serve with tortilla chips or as a topping.

Easy No-Bake Lemon Cheesecake

2010-06-06T15:41:00.000-07:00

Another great recipe courtesy of my MIL. The perfect amount of lemon flavor - and you can try different varieties by using a different jello flavor (e.g., strawberry or lime). This one's so easy my husband even helped me with it!

Graham Cracker Crust:
Crushed Graham Crackers - About 1/2 packages or 16 whole GC's
1/2 c melted margarine or butter
1 Tbs sugar

Cheesecake Filling:
1 8oz pkg softened cream cheese
1 c white sugar
1 tsp vanilla
1 small package lemon jello
1 can chilled evaporated milk

Mix together graham cracker crumbs, melted margarine and sugar. Press into a 9x13 pan in an even layer. Set aside.

Cream together cream cheese, sugar and vanilla with a hand mixer or stand mixer. Set aside.

Dissolve jello in 1 c boiling water. Allow to cool (close to room temperature, but don't let it solidify!) and whisk together with evaporated milk. Add jello mixture to the cream cheese mixture until smooth and even. Pour filling on top of the crumb crust. Cover and chill for at least 3 hours.

Pumpkin Chocolate Chip Cookies

2009-12-01T20:16:00.000-08:00

Got this recipe from a cookbook compiled by my mother-in-law's congregation. I happily took the chance to double the recipe for you. You'll thank me later.

Pumpkin Chocolate Chip Cookies

1 c butter or margarine (I use unsalted butter)
3 c white sugar
2 eggs
1 can (15 oz) pumpkin puree
2 tsp vanilla
5 c flour
2 tsp baking powder
2 tsp baking soda
2 tsp nutmeg
1 tsp salt
2 tsp cinnamon
2 c chocolate chips

Cream butter and sugar. Mix in wet ingredients (egg, pumpkin and vanilla). Mix dry ingredients in separate bowl. Gradually mix dry ingredients in. Drop spoonfuls on greased cookie sheet. Bake at 350 for 12-15 minutes.

Blueberry Almond Muffins

2009-07-12T16:48:00.001-07:00

One of Kevin's favorite foods is blueberry muffins. I like to buy a huge amount in the summer and then freeze the rest to use throughout the winter. Here's a good recipe that I adapted from a basic muffin recipe.

Blueberry Almond Muffins

1 3/4 c flour
1/4 c sugar
2 1/2 tsp baking powder

1 egg
3/4 c milk
1/4 c orange juice (whatever you have on hand - could also use lemonade)
1/3 c vegetable oil
1 tsp vanilla

almost a cup of fresh or frozen blueberries
1/4 c chopped or slivered almonds

Stir first 3 ingredients together in large bowl. In small bowl, whisk together the wet ingredients. Add to dry ingredients and mix. Don't over mix - lumps are fine. Fold in almonds and blueberries. Drop into greased muffin tin or muffin liners with an ice cream scoop. Bake 15-16 minutes at 400 degrees.

Mini Quiches

2009-04-17T23:22:00.000-07:00

I made these for Katie's bridal shower. Yum!

Pie Crust
(Buy refrigerated or make your own)

2 eggs
1/2 c cream, half and half or whole milk
1/2 c 2% or skim milk

1 c shredded cheddar (or swiss) cheese

1 c diced mushrooms
1 c or 1/2 diced green pepper
3 strips bacon, cooked and crumbled (i use turkey bacon, gasp)

Start with a mini muffin pan and preheat your oven to 350. Use a circle cookie cutter to cut circles out of your uncooked pie crust. Use little circles to line each muffin cup in the tin; then bake for about 10 min (check at about 8). Take out of oven, and sprinkle a little bit of shredded cheese in the bottom of each "pie".

Now to saute the veggies. Start with about a tablespoon of olive oil in the pan. When hot, saute peppers and mushrooms. Add salt and pepper. When veggies are soft, add in bacon (you could also use sausage or some other meat). Turn off heat, and add mixture by small spoonfuls to the mini pies. Make a custard mixture by mixing eggs, cream and milk. Pour the custard over the veggies by spoonful - don't overfill. Sprinkle a little more cheese on the tops, and bake in the oven for about 20 minutes. Makes 24 mini quiches.

Mrs. Fields Cookies

2009-03-01T16:19:00.000-08:00

This recipe is courtesy of my Mother-in-Law, who has been a Cook much longer than I have.

Cream together:

1 1/2 c sugar
2 c brown sugar
1 lb (2 c) margarine
2 tbs vanilla
3 eggs

Mix together in separate bowl:
6 c flour
1 1/2 tsp baking soda
1 1/2 tsp salt

Mix in dry ingredients to margarine/sugar mixture. Add 3 c chocolate chips.

Bake at 375 for 10 minutes.

Makes a gazillion cookies. VERY yummy.

Cream Cheese Frosting

2009-02-17T09:24:00.000-08:00

1 stick of unsalted butter
1 pkg of cream cheese
1/2 tsp (or so) of vanilla
powdered sugar

cream butter and cream cheese together in a stand mixer or with a hand mixer. mix in vanilla. gradually mix in powdered sugar, about a 1/2 cup at a time until you like the taste. i usually add about 2-3 cups. i keep adding until i can taste the sugar. you can also sift the sugar for a smoother texture.

you can also add in other flavors or colorings at the end. almond extract, peppermint extract and cocoa powder are fun to add (choose one or two).

spread on cupcakes, cakes, cookies, bagels, banana muffins, popcorn, etc.

Yum-o Chili Mac

2009-01-29T14:37:00.000-08:00

My version of Rachel Ray's Chili Mac. I don't usually like Chili because I don't like beans, but this is yum- o! It's super-easy and makes incredible leftovers.

1 pound of pasta (penne, macaroni, rotini or bowtie, something bite-size)
1 lb. lean ground beef
2 Tbsp Chili Powder
1/2 tsp crushed red pepper flakes
1/2 an onion
one green and one red pepper (or two green red are sometimes really expensive)
2-3 cloves garlic or 2 tsp crushed garlic (I LOVE the kind in a jar - my hands don't smell afterward)
1 cup of beef stock
1 28 oz can of crushed tomatoes
1 cup of shredded cheddar, smoked cheddar, colby jack or whatever you have on hand

Start a big pot of boiling water, add the pasta when ready. While pasta is cooking, brown meat in large stock pot. Drain meat if desired, and add chili powder and crushed pepper. Stir and then add onions, garlic and peppers, cook until peppers are soft. Add beef stock and crushed tomatoes. Cook a couple of more minutes, add the pasta, mix well and pour into casserole dish. Cover the top with shredded cheese, pop in the oven to broil (or put it on 400 if you don't have a broiler like me). Take it out and serve with sour cream, avocados or crushed chips.

Paula Deen's Pumpkin Bars

2009-01-20T16:17:00.000-08:00

I'm not a fan of watching Paula Deen on TV, but I love her recipies. This one, rather than starting with a pound of butter, starts with 4 eggs, almost 2 cups of sugar and a cup of oil... But it sounds yummy though, huh? I added a few things like vanilla and nutmeg, but kept it mostly the same. This recipe created super-moist almost cake-like goodness. Spread a little cream cheese frosting or sprinkle with powdered sugar. Yum!

Bars:
4 eggs
1 2/3 c sugar
1 c vegetable oil
1 can pumpkin (15 oz)
1/2 tsp vanilla

2 c flour
2 tsp baking powder
2 tsp cinnamon
1 tsp nutmeg
1 tsp salt
1 tsp baking soda

Frosting:

4 oz cream cheese (half a package)
1/4 cup butter (half a stick)
1 - 1 1/2 powdered sugar
1 tsp vanilla

Preheat oven to 350. Mix together eggs, sugar, oil, pumpkin and vanilla until fluffy. Sift together flour, baking powder, cinnamon, nutmeng, salt and baking soda. Add dry ingredients and mix on low until fully incorporated. Pour batter into a greased 9x13 pan (I used non-stick but glass or whatever would work). Bake for approximately 35 minutes.

Icing: mix cream cheese, butter and vanilla. Slowly add powdered sugar a little at a time until its to your liking. I like a LOT of sugar. Spread on top of bars once they have cooled.

Cinnamon Butter

2009-01-06T10:51:00.001-08:00

Discovered on Fashionably Foodie, this recipe is what they serve at Texas Roadhouse Grill, one of my favorite restaurants.

1 cup butter, softened
1/4 cup powdered sugar
2 Tablespoons cream or milk
1/4 teaspoon salt
1 teaspoon cinnamon

Cream together butter and sugar in your stand mixer or with a hand mixer (or a really strong arm and whisk). Add salt and cinnamon, mix a little more. Mix in milk. Stores great in the fridge for a few days; warm to room temperature before serving.

I served this on Christmas Eve with some rolls fresh from the oven. Would also be great on french toast or muffins.

Blaine Salad

2008-12-16T20:02:00.000-08:00

This recipe is based on the Blaine Salad served at The Pizza Factory, a Utah-based pizza and pasta joint.

2 heads of romaine lettuce
1/2 cup craisins (dried cranberries)
3/4 cup toasted almonds
poppy seed dressing to taste

optional:
shredded or cubed chicken

Chop romaine lettuce into short strips. Toast almonds in the oven (400 degrees) or on the stovetop (medium heat) in a non-stick skillet. Be careful not to burn the almonds. After letting the almonds cool a little, mix craisins, almonds and dressing with lettuce. To make it a meal, add some leftover shredded chicken.

Sarah's Spinach Salad

2008-12-16T19:55:00.000-08:00

One bag of baby spinach
1/2 carton of white mushrooms, sliced
1/2 a red onion, sliced
10-12 strips of bacon (can substitute turkey bacon or a 1/2 cup of bacon bits)
1 to 2 cups of shredded swiss cheese
8 oz of cottage cheese (drain it a little bit)
poppy seed dressing to taste

Mix spinach, mushrooms, onion, bacon and cheese in large bowl. Just before serving, add cottage cheese and dressing and combine well.

This salad is so yummy that my newest sister-in-law served it at her wedding. It's also a man-friendly salad since it contains bacon.

Grandma's Southern Sweet Potatoes

2008-12-04T09:32:00.000-08:00

This is my favorite dish from the Thanksgiving spread. My grandmother has always made this dish and I always eat lots of it! This year I spent Thanksgiving with my in-laws and made this dish; it received rave reviews and is probably now a Cook family tradition too.

orange goodness:
5-6 cups sweet potatoes (I think I had 3 medium sized and one LARGE potato)
1 stick (1/2 cup) unsalted butter
3 eggs
1 1/2 cups sugar (I used a mixture of brown and white, you could use either or both)
1 tsp salt
1 cup of milk (I used 2%)
2 tsp vanilla
2 tsp cinnamon
1 tsp nutmeg

topping:
1 cup brown sugar
1 cup broken pecans
2/3 - 3/4 cup flour
1 stick (1/2 cup) unsalted butter

Cut yams into large chunks; boil until soft. Let cool a few minutes and then peel (the peeling should come off very easily). Place the cooked potatoes (works best while still warm) into a stand mixer or large bowl. Turn on mixer and gradually add in butter, eggs, sugar, salt, milk, vanilla cinnamon and nutmeg. Mix well until smooth. If it looks like baby food, you've done it right. Pour mixture into a 9x13 dish. Note: You could use a smaller but deeper dish for this recipe. I like this size because you have lots of room for topping. The topping really makes this dish.

At this point I wash out my stand mixer bowl and start new. Add brown sugar, broken pecans, flour and chunks of butter into bowl. Mix well. Spread crumbly mixture over the top.

Bake at 350 degrees for 35 minutes. You could refrigerate overnight before baking to make things easier. This dish makes EXCELLENT leftovers.

Peanut Butter Bars

2008-11-17T17:30:00.000-08:00

These. Are. So. Good.

They taste like Reese's Cups, but I kind of like them better.

Ingredients:

1 cup butter
1 cup peanut butter
2 cups graham cracker crumbs (about one plastic package worth)
2 cups powdered sugar

1/2 cup chocolate chips
4 Tablespoon Peanut Butter

Melt first two ingredients on the stove. Mix in bowl with graham crackers and powdered sugar. Press into ungreased 9x13 dish.

Melt last two ingredients and spread on top of peanut butter mixture. Stick in the fridge for at least an hour.

You could also line the pan with foil to make it easier to lift the bars out once you cut them. These are great for parties or entertaining!

Chicken, Corn and Bean Goodness

2008-09-30T11:22:00.000-07:00

2-3 boneless skinless chicken breasts
1 small bag (2ish cups) of frozen corn or 1 can corn
1 can black beans, drained and rinsed
1-2 green, red, orange or yellow peppers, diced (i like medium-sized chunks)
3-4 cups medium salsa

Dump everything into the slow cooker; cook on high for 3-4 hours or low 6-8 hours. About half an hour before serving, take chicken out and shred with two forks. Put the shredded chicken back into the cooker until ready to serve. Serve with chips, cheese, sour cream, avocado or use as a taco filling. Leftovers are great for tacos or enchilada filling. Tastes even better the next day.

Serves 4.

Nacho Chicken

2008-09-29T11:53:00.000-07:00

1 can cream of chicken soup
3ish cups of medium salsa
4 chicken breasts

optional seasoning combinations: salt and pepper, chili powder and cumin, lime juice and cilantro

2 cups of uncooked, long-grain rice
1 can (16 oz) low-sodium chicken broth
2 cups water
Optional: garlic salt and onion powder to taste.

Place chicken breasts in slow cooker; I usually put them in there while still frozen. Top with can of soup and salsa. Add in small amounts of optional seasonings if desired (add fresh herbs in at end). Cook on high for 3-4 hours or low for 6-8.

About half an hour before serving time, combine last 4 ingredients in rice cooker or large pan. Cook on medium heat until boiling; turn down the heat a little and cook until all the liquid is absorbed. Leave the lid on until the rice is done!

Serves 4. Great for entertaining since there are only two pots to clean up - and the appliances keep the dishes warm until you are ready to serve!

Cafe Rio Style Pork

2008-09-29T11:41:00.000-07:00

1 Pork Roast (2-3 lb.)
1 Can or 1 1/2 cups of Coca-Cola
1 1/2 - 2 Cups Brown Sugar
1 16 oz. jar or 4 cups salsa (medium gives more flavor, but mild is fine)
1 tsp Garlic Salt or to taste

Place pork roast in slow cooker. Add water until level is halfway up roast. Cook on high for 3- 4 hours depending on size of roast.

Take roast out of slow cooker and place on cutting board. Drain water out. Cut roast into 3-4 large pieces, place back in cooker. Add coca-cola, brown sugar, garlic salt and salsa. Stir to combine; replace lid and cook on low for 3-4 hours.

About 15 minutes before you are ready to serve, take pork out of cooker and shred with two forks. Put shredded meat back in and change cooker to "warm" or low setting. Use pork in burritos, tacos, salads, nachos or on some toasted bread with melted cheese. Be prepared to have lots of leftovers!