Pigs in a Blanket

Possibly the easiest food ever.  The hardest part is remembering to get the puff pastry out 40 minutes ahead of time!  Good as dinner or appetizer.  Yum!

Pigs in a Blanket

Ingredients:
1 package hotdogs
1 sheet frozen puff pastry

Directions:
Remove puff pastry from freezer and let sit at room temperature until soft, about 30-40 minutes.  Preheat oven to 425-degrees.
Cut hotdogs into thirds.  Lay out puff pastry, and cut into rectangles roughly the same length as the hotdogs, and about 5 inches long.  Roll each hotdog in a pastry rectangle, sealing the edges with a little water.  Place seam-side down on a baking sheet.  Bake at 425F for 15-20 minutes, or until the pastry is puffy and lightly browned.  Serve with ketchup, mustard, or other favorite dipping sauce.  Makes 24.

We checked out this book from the library:

(Image from Amazon.com)
These lovely Dutch authors have several similarly-food-themed books, all of which we've loved.  Inspired by their creations, the kids wanted to make some mushroom men.  Here's what we came up with:

And the red pepper car:

Everyone together:

And what do you do with all these mushroom men when you've finished with them?  You fry them up and eat them, of course!
(Don't worry, those were food-coloring markers we used)

Here they are, feeling a little less put together:

Amazingly, the kids were eager to eat them.  J never got one as far as inside his mouth, though.  E dug right in and gave them an enthusiastic two thumbs up, which shocked me to no end!  Babycakes was hesitant at first, but ate a few in the end and seemed to enjoy them.  Mushroom men--YUM!

Blueberry Pie

'Tis the season for blueberries, and if you can find some fantastic ones, there is nothing better than putting them all together in this delicious and juicy pie!  I used the crust from my Strawberry Rhubarb Pie, but of course you can use any crust you'd like.

Blueberry Pie
Ingredients:
Pastry crust for a 2-crust pie
3/4 cup sugar
1/4 cup cornstarch (if using wild blueberries instead of cultivated, increase to 1/3 cup)
1/2 tsp cinnamon
pinch salt
1 lime
6 cups blueberries
2 T butter, cut into pieces
1 egg
1 tsp water

Prepare crust through chilling. 
Preheat oven to 425F.
In a large bowl, combine sugar, cornstarch, cinnamon, and salt.  Set aside.  From lime, remove zest with a zester, then squeeze 1 T juice.  Add lime zest, lime juice, and blueberries to the sugar mixture, tossing until combined. 
Roll out bottom pastry crust and line a 9" pie plate with it.  Pour filling into crust and dot the top of the filling with butter.  Roll out top crust, then cut out a center hole and 1" slits to allow steam to escape.  Place over filling and crimp edges. 
Combine egg and water and brush over crust.  Place pie onto a foil-lined baking sheet to catch any overflow.  Bake at 425F for 20 minutes.  Reduce heat to 375F, cover edges of crust with foil, and bake an additional 1 hour.  The entire crust may be loosely covered with foil for the last 20-30 minutes of baking if it's getting too brown.
Cool on a wire rack for 1 hour to serve warm, or cool completely. 
Serves 10.

Bruschetta Chicken Bake

This is a super easy and fast recipe, and tastes so good.  You can use fresh ingredients if you have them or pre-packaged if you don't.  Either way it's pretty great.

Bruschetta Chicken Bake

Ingredients:

2 cups chopped tomatoes with their juices, or 1 15-oz can diced tomatoes, undrained
6 oz dry stuffing mix (I recommend Pepperidge Farm, or Stove Top will do if you can't find that)
1/2 cup water (may need a bit more if using fresh tomatoes)
1 1/2 lb boneless skinless chicken, cut into bite-sized pieces
1 T fresh basil leaves, roughly chopped, or 1 tsp dried basil
1 1/2 cups shredded mozzarella cheese

Preheat oven to 400F.  Place tomatoes with liquid in a medium bowl.  Add stuffing mix and water; stir until bread is just moistened (if there is still a lot of dry bread, add a bit more water, but you don't want it soggy).  Set aside.  Spray a 9"x13" pan with non-stick cooking spray.  Place chicken in a single layer in the pan, then sprinkle with basil and mozzarella.  Top with the stuffing mixture.  Bake at 400F for 30 minutes, or until chicken is cooked through.
Serves 6-8 as a main dish.

Fruit Salad

I love this fruit salad.  I think the lime and mint really bring out the flavor of the fruit, and make it extra  delicious!  You can of course use any fruit you have on hand.

Fruit Salad

Ingredients:
8-10 cups cut fruit, such as watermelon, canteloupe, pineapple, strawberries, blueberries, raspberries, blackberries, mango, peaches, nectarines, etc.
1/4 cup sugar
1 lime
2 tsp fresh mint leaves, chopped

At least 30 minutes before you're going to be serving, zest the entire lime using a zester or a fine grater.  Stir the lime zest into the sugar until well mixed; set aside.  Just before serving, combine all fruit in a large bowl.  Add lime sugar and mint leaves and toss until evenly coated.  Serve immediately.
Serves 10 as a side dish.

Patriotic Pancakes

Why not spice up your 4th of July breakfast with these Patriotic Pancakes? They do take slightly longer than regular pancakes to make, but the results are worth it! 

Start with my basic Buttermilk Pancake recipe (I doubled it this time).

Buttermilk Pancakes

Ingredients:
1 cup flour
2 T sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3 T butter, melted
1 egg, lightly beaten
1 1/4 cup buttermilk

In a medium mixing bowl, combine all the dry ingredients.  Add the wet ingredients and mix until combined (may be slightly lumpy).  Heat your griddle over medium heat until water drops dance on top.  Use about 1/4 cup of batter for each pancake.  Cook until edges are dull and a few bubbles have popped on the surface of the pancake, then flip and cook 30 seconds on the other side.  Serve hot.
Makes about 12 pancakes.

For the Patriotic version, divide the batter into three bowls.  Using food coloring, dye one bowl red and one blue; leave the third bowl white.  There are a few different styles of pancakes that I made using the three colors:

Red, White, and Blue stripes:
Using a spoon (I used a regular spoon like you would use to eat cereal or ice cream with), make a red spot, a white spot, and a blue spot, all touching.  Bake like normal. This makes a pancake that is oval in shape and has a red stripe, a white stripe, and a blue stripe.  It's the easiest to make by far.

Red, White, or Blue Stars:
Spray non-stick spray (like Pam) on the inside edges of a star-shaped cookie cutter.  Place the cookie cutter on your hot griddle. Pour one spoonful of batter (pick a color) into the cutter.  Let it sit until set, then carefully slide your pancake-turner under the cutter, grab the cutter with your fingers or tongs (it will probably be hot), and flip it over.  If you've greased it well the pancake inside should slip down to the griddle.  Cook until set, then remove to a plate and take off the cutter.  You can gently push the pancake out if it sticks a little.  Re-grease the cutter and do it again.  When it's done baking you can just eat with syrup or you can decorate with berries, like so.

Flag Pancake:
To make the flag pancake, start with the blue blob for the starry field.  Then make a red stripe at the top to the right of the blue (I found that the longer and thinner you make it, the better it looks when cooked).  Make a white stripe under the red, then a red and then another white if you have room.  Be very careful when flipping this--make sure it's pretty set so it doesn't run everywhere and mix your colors.  You can decorate it with berries and powdered sugar (or whipped cream) or just eat it with syrup.

Happy American kids love patriotic pancakes!

Ben and Jerry's Oreo Mint Ice Cream

Last night I pulled out the Ben & Jerry's ice cream recipe book that someone gave us as a wedding present long ago.  We made a few flavors when we first got it but then it somehow got relegated to the back of the cookbook pile and I just found it again recently.

We had a special party for the women at my church and homemade ice cream was on the menu, so this is what I brought.  It was a huge hit--the most popular flavor by far.  It turned out fantastically, and my kids said it was better than store-bought.  You can eat it straight from the ice cream maker (it's a little soft at that point) or you can put it into a flattish tupperware container and put it in the freezer for a few hours and it will be solid like the kind you buy at the store.  Either way it tastes delicious!

Ben & Jerry's Oreo Mint Ice Cream

Ingredients:
1 cup coarsely chopped Oreo cookies
2 eggs
3/4 cup sugar
2 cups heavy whipping cream
1 cup milk (I used whole)
2 tsp peppermint extract

Place the Oreos in a bowl and refrigerate until needed.  In a large mixing bowl, whisk the eggs vigorously until light and foamy, about 2 minutes.  Add the sugar a little at a time, whisking constantly, until all the sugar has been added.  Whisk an additional minute to fully combine.  Add the cream and milk and whisk until blended.  Add the peppermint extract and whisk until all is well combined.

Pour the mixture into the ice cream maker and follow the manufacturer's instructions for freezing the ice cream.  When the ice cream is set (about 2 minutes before it is fully finished) add the Oreos, then finish freezing.

Makes about 7 1-cup servings.

Berry Lemon Cake

I feel like this blog is turning into What's for Dessert, but hey that's what happens when I'm pregnant. This cake is moist and delicious, with the tangy lemon filling and sweet raspberries.  A serious winner.  It would be a great addition to your July 4th celebration, or for any summer festivity.  If you want to make it easier, just use a lemon cake mix, buy lemon curd and mix it with some whipped cream, and use store-bought frosting.  It won't be as good but will do in a pinch.

Berry Lemon Cake

Cake Ingredients:
1 lemon cake mix
1 3/4 cup water
1/3 cup oil
4 eggs
1/2 package lemon pudding mix
1 cup flour
1 cup sugar
1 tsp vanilla
1 tsp baking powder

Preheat oven to 350F.  Grease 3- 8" or 9" round cake pans.  Mix all ingredients in a large mixing bowl on low for 30 seconds, then on high for 2 minutes.  Pour evenly into pans, and bake for 25-30 minutes.  After baking, let sit in pans for 10 minutes, then remove from pans and cool completely.

Lemon Filling Ingredients:
1/2 cup lemon juice and 1 T lemon zest (use about 3 lemons total)
1 T cornstarch
6 T butter, cut into pieces
3/4 cup sugar
4 large egg yolks
1/2 cup whipping cream, whipped

In a small saucepan whisk together cornstarch, lemon juice, and zest.  Add sugar and butter, and heat over high heat until boiling, stirring constantly.  Boil 1 minute, stirring constantly.  Pour half of the lemon mixture into the egg yolks, whisking vigourously, then return yolks and lemon mixture back to the pan and whisk entire mixture together.  Turn heat to low and whisk an additional 3 minutes, or until nice and thick.  Pour lemon curd into a small bowl, cover with plastic wrap, and let cool in the refrigerator at least 3 hours or up to 3 days.
Just before using, fold whipped cream into lemon curd until combined.


Raspberry Filling Ingredients:
1 1/2 cups fresh raspberries
1 T sugar

Mix raspberries and sugar in a small bowl with a fork, mashing the berries until they are mostly broken down.


Fluffy White Frosting Ingredients:
2 egg whites
1 cup sugar
1/4 cup water
2 t lemon juice
1 t light corn syrup
1/4 tsp cream of tartar

In a medium bowl set over a medium saucepan filled with 1" of simmering water (bowl should be about 2" above water), beat egg whites, 1/4 cup water, lemon juice, corn syrup, and cream of tarter.  Use a hand mixer and beat on high for about 7 minutes, or until soft peaks form and the mixture reaches 160F on a candy thermometer.  Remove from heat and beat mixture until stiff glossy peaks form, about 5-10 minutes longer.  Makes about 3 cups frosting.



To Assemble the Cake:
Even out the cake layers if necessary.  Place the bottom layer on a plate, then add raspberry filling.  Top with the middle cake layer, then spread the lemon filling on the middle layer (you will probably have extra lemon filling).  Top with the final cake layer.  Frost sides and top of cake, and decorate as desired.  Serves 8-12.

Mile High Strawberry Pie

My mom made this recipe occasionally as a kid, and when I got married I discovered that my mother-in-law also made it. It's a great summer recipe, as it's frozen and uses lots of delicious strawberries. It's also extremely easy to make, and can be made ahead of time. Make some for the 4th of July!

Mile High Strawberry Pie

Ingredients:
1 cup whipping cream
3 cups sliced strawberries (or you can use 10 oz frozen strawberries)
2 egg whites
1 cup sugar
1 T lemon juice
1 tsp vanilla
1 graham-cracker crust (if you are using a store-bought crust, get the largest size you can find (a full 9 or 10 inches) or you'll have filling left over)

In a medium bowl, beat the cream on high speed until whipped.  Set aside.
Using a blender or food processor, puree the strawberries until most large bits have been pureed.  Pour into a large bowl and add egg whites, sugar, juice, and vanilla.  Beat on high until mixture is very thick, fluffy, and a soft pink color, about 10-15 minutes. 
Carefully fold the whipped cream into the strawberry mixture.  Pour into the crust (the filling should be a few inches higher than the edge of the crust, but should stay as long as you mixed it long enough).  Freeze overnight or until firm.  Keep frozen until ready to serve.

Serves 8.

Rack of Lamb Castle

I had been wanting some great lamb and yummy bread, and decided that I would make them together.  Using Herbes de Provence makes this dish super easy, and the tarragon adds a nice flavor both to the bread and the meat.  The kids thought the finished product looked like a castle, so that's what we're calling it! 
As a sidenote, you can make this bread on its own and it makes 2 large or 4 small delicious artisan bread loaves.  Use the same baking directions as in this recipe.

Rack of Lamb Castle

Bread ingredients:
2 cups warm water
1 T yeast
1 T sugar
2 tsp salt
5 cups flour
1/4 cup melted butter

In a large mixing bowl, combine water, yeast, sugar, and salt.  Stir and let sit for 5 minutes.  Add flour and mix until sticky dough forms.  Cover bowl tightly with plastic wrap and let sit in warm place to rise for 1 hour, or until doubled in size.  Punch dough down.  Grease a large baking sheet.  Using half of dough, form into a ring shape, leaving about 5 inches of space open in the middle.  Dough will be sticky, but try to use oiled hands instead of adding more flour.  With remaining dough form into one or two small round loaves and place on oiled sheet.  Place baking sheet in warm place and let rise for 30-45 minutes.  In the meantime, prepare the lamb.


Rack of Lamb Ingredients:
1 lamb rib roast (rack of lamb)
2 T Herbes de Provence (this is found in the spices section of your grocery store)
4-6 fresh sprigs of tarragon, or 1 T dried tarragon
Salt and pepper to taste

Lay the lamb on a cutting board and carefully slice between each rib bone, being careful to only slice about half of the way through the thickness of the meat.  Stand the ribs up on their fat ends, then curl them around until they form a circle or crown, with the skinny bones sticking up.  Tie the two end bones together using kitchen twine or thread.
Season the meat by rubbing the Herbes de Provence and salt and pepper on all the exposed surfaces.
Preheat the oven to 425F.
Place in the middle of the risen bread dough ring.  Dough should touch the edges of the meat but not cover it. 
Using half the melted butter, lightly brush the top of the dough (all loaves) with butter, being careful not to make it fall.  Place the tarragon sprigs on top of the dough ring, and some inside the lamb crown.

Bake the lamb and bread at 425F for 10 minutes, then reduce heat to 375F and bake an additional 15-20 minutes.  Remove small loaves if necessary, as they will cook faster than the ring loaf.  After baking, brush remaining butter over bread.  Let sit for 10 minutes before serving.
Serves 4.
I served this with a green salad and peas with mint leaves.

Grilled Tarragon Pork

This was one of those "What do we have for dinner" moments, and I must say that between my husband Jason and I we came up with a good result!  We served this with grilled pineapple rings and spicy roasted potatoes.  Delish!  Sorry for the lack of photo.

Grilled Tarragon Pork

Ingredients:
4 boneless pork loin chops (3/4"-1" thick)
2/3 cup apple cider vinegar
1 cup olive or canola oil
1 T minced garlic
1 T fresh tarragon, leaves picked and roughly torn OR 1 1/2 tsp dried tarragon

In a large ziplock bag, combine all ingredients. Shake well and then refrigerate for 30 minutes or up to 4 hours. Prepare a grill by oiling the rack and heating for 2-3 minutes on medium-high heat. Grill pork for 3 minutes per side on medium-high heat, then reducing heat to medium-low and grilling an additional 2-3 minutes per side, or until pork reaches an internal temperature of 165F. Let sit 5 minutes before serving.
Serves 4

Honey Teriyaki Chicken with Rice Balls and Pineapple

This is a Rachel Ray recipe, and was pretty darn good. My kids loved it and asked for seconds. It was quick and delicious, although my house currently smells like a luau (and so do I). Only thing to watch is that your chicken doesn't get overcooked. You want to keep it nice and moist, so if your chicken is less than 1" thick, cut the cooking time by two minutes per side.

Honey Teriyaki Chicken with Rice Balls and Pineapple

Ingredients:
2 cups water
1 T butter
1 tsp salt
1 rounded cup white rice
4-6 boneless, skinless chicken breasts
1 cup chicken broth
1-inch piece of ginger root, peeled and chopped
1/4 cup honey
1/2 cup teriyaki sauce
1 T toasted sesame oil
4 scallions, thinly sliced
1 ripe pineapple

Bring water to a boil in a small covered pot. Add butter, salt, and rice to the pot once the water is boiling. Return water to a boil. Reduce heat to medium-low and replace cover. Simmer 18-20 minutes then remove rice from heat. Take the lid off the pot to cool rice a bit.

While the rice is cooking, preheat a grill pan or large griddle over medium high heat. Lightly coat the chicken with a little cooking spray (or veg oil), salt and pepper. Place chicken on hot grill and cook 6 minutes on the first side. While chicken is cooking, bring chicken broth and ginger to a boil in a small saucepan. Stir in honey. When honey has dissolved, add teriyaki and sesame oil, then reduce heat to a simmer.

Turn chicken and coat liberally with honey teriyaki sauce using a basting brush. Cook chicken 4 minutes, then turn again and baste liberally with sauce, then cook 2 minutes longer. Remove chicken to a plate and garnish with sliced scallions.

Peel and cut pineapple into 8 spears.  Remove core if desired.  Set spears in cold water for 1 minute to cut down on the acidity. Drain and set on a plate.

Scoop rice into balls using an ice cream scoop, two spoons, or wet hands. Serve with the chicken and pineapple.
Serves 4-6.

Chicken and Bean Enchiladas

This is my friend Alisha's recipe.  I love that it's so easy and quick, and will feed a crowd!  Oh yeah, and it tastes great, too!

Chicken and Bean Enchiladas

Ingredients:

1 lb cooked chicken, shredded or diced (use canned for quicker prep time)
1 (15 oz) can black beans, drained
1 (15 oz) can kidney beans, drained
1 (15 oz) can pinto beans, drained
1/2 medium onion, diced
1 bell pepper, diced
1 can (15 oz) sliced black olives, drained
1 (4 oz) can green chilies
2 tsp cuim
1 T minced garlic
1 T chili powder
1 1/2 - 2 cups Monterrey Jack cheese, or Mexican cheese mix
1 (28 oz) can green enchilada sauce
8-10 flour tortillas

In a large saucepan or deep skillet combine meat, beans, onion, bell pepper, olives, chilies, cumin, garlic, and chili powder. Cook on medium long enough to saute onions and peppers and set the spices into the filling mixture. Remove from heat.

Preheat oven to 400F. Fill tortillas with meat/bean mixture (approx. 1/4 - 1/2 cup in each) and top with 2 T cheese. Fold and roll tortillas to close. Pour about 1/2 cup enchilada sauce into the bottom of a 9X13 or slightly larger baking dish. Place rolled tortillas, seam-side down, in pan, then top with rest of enchilada sauce and remaining cheese. Bake for 20-25 minutes. Serve with sour cream, avocados, chopped tomatoes, and chopped lettuce.

Serves 6-8.

Grilled Filet Mignon

Cooking this reminded me of a time when I was in Florida on a business trip and my friend Molly and I (you out there, Molls?) went to Don Shula's with another co-worker, Scott.  Scott got some ridiculously large steak (48-oz if I remember), while Molly and I got nice little steaks, and potatoes, and a decadent chocolate souffle for dessert.  I have to say we had the better meal.

Nothing is more quintessential than steak and potatoes.  Grilling steak is one of the easiest things to do, takes nearly no preparation, and is done is 12-18 minutes.  But if you have the right kind of steak it can be a gourmet meal. Filet Mignon is that steak.  

Filet Mignon

Ingredients:
2  8-oz filet mignon steaks (about 1 1/2 inches thick)
Vegetable or canola oil
Salt
Pepper
Barbecue or steak sauce, if desired

Preheat your grill for 5 minutes.  Meanwhile, brush or spray oil on both sides of steaks.  Sprinkle generously with salt and pepper (most of it falls off when you cook it).  With the grill turned to medium heat, place steaks over direct heat.  Grill 6 minutes per side for medium-rare, or add 3 minutes more per side for medium-well.  Remove from heat and let sit for 5 minutes before cutting into it.  Serve with barbecue or steak sauce, if desired.  I prefer a potato and vegetables on the side.
Serves 2.

Moroccan Chicken

This recipe belongs to my friend Gwen, who is not Moroccan but who is a great cook.  It's perfect because it has just the right amount of all the spices; it isn't heavy on the cinnamon like a lot of Moroccan dishes, but has just enough to blend with everything else into a delicious and healthy stew.  Serve it alone or with a side of couscous or rice.

Moroccan Chicken

Ingredients:
4 boneless, skinless chicken breasts, cut into large pieces
3 carrots, cut into 1 1/2" chunks
3 onions, thinly sliced
1 can (14.5 oz) whole or diced tomatoes, drained
1 can (15 oz) garbanzo beans (chick peas), drained
1 3/4 cup chicken broth
3/4 cup water
1/2 tsp ground ginger
1/4 tsp turmeric
1/4 tsp cinnamon
1/8 tsp chili powder
1 tsp salt
1/8 tsp freshly ground black pepper
2 zucchini, quartered and chopped

In a large stock pot, combine everything BUT the zucchini. Use a spoon to break up the tomatoes if they're whole. Bring to a simmer over medium heat. Cover and cook for 15 minutes. Add zucchini and cook an additional 15 minutes.
Serves 6.

Strawberry Rhubarb Pie

If you are the type of person who likes things with a little depth, who delights in the unexpected from time-to-time, and who thinks complexity not only adds interest but also a feeling of accomplishment and joy, then this is the pie for you.  The crust is amazing--flaky, sweet, crispy, tender.  The filling is rich, complex, subtle, with a little kick.  This pie is, for those who have discerning tastes, perfect.  Rhubarb isn't in season for long. Make it soon.  The only regret you'll have is that it disappears so quickly.

Strawberry Rhubarb Pie

Crust (from a recipe by Valarie Enters on the Food Network site):
2 cups all-purpose flour
1/2 cup cake flour (Softasilk)
1 T powdered sugar
1/2 cup shortening
1/4 cup cold butter, cut into 1/2" cubes
pinch salt
1 egg
2 tsp white vinegar
1/4 cup very cold water

Filling:
3 cups chopped fresh rhubarb (about 4 stalks)
3 cups washed, de-stemmed, and roughly cut strawberries
1 1/2 cups sugar
4 tablespoons minute tapioca
1 tablespoon flour
1/2 tsp orange zest
1/2 tsp lemon juice
1/2 tsp ground cinnamon
1 tsp vanilla
3 tablespoons butter, cut into 1/4" cubes
1 egg white, beaten with 1 tsp water
Sugar for garnishing

Crust:
In a medium bowl, combine flours, sugar, and salt. Using a pastry blender, cut in the butter and shortening. Whisk the egg, vinegar, and water together and pour over dry ingredients. Using a fork, toss the dough until it comes together, being sure not to overwork the dough. Divide into 2 disks, wrap each in plastic wrap and refrigerate for 30 minutes. After 30 minutes, remove one disk (you'll use the second one later). Roll into a circle and place in the bottom of the pie dish. Refrigerate while assembling the filling.

Filling:
Preheat oven to 425F.
Mix rhubarb, strawberries, sugar, tapioca, flour, zest, juice, cinnamon, and vanilla in a large bowl. Pour into chilled pie crust. Dot the top of the filling with the small cubes of butter. Remove second disk of dough from refrigerator and roll into a top crust. Place on top of the pie and crimp top and bottom crusts together to seal the layers and make a decorative edge. Cut a small x-shaped vent in the middle of the top crust. Brush with the egg wash and sprinkle sugar on top. Place a cookie sheet or foil sheet on the rack below where the pie will be baking in case of spill-over.  Cover the outer edges of the crust with foil so they won't burn and bake at 425F for 15 minutes. Decrease temperature to 375F and bake an additional 45 minutes. Let cool completely before serving so the filling can thicken, about 4-6 hours.
Makes one pie.

Glazed Donuts

The kids were begging me to make donuts, and I have to admit the idea appealed to me.  They're so delicious, so melt-in-your-mouth, so sweet and sticky.  I never buy donuts (maybe once every 5 years), but making them from scratch--yum!  I had found a recipe online and it was pretty good, but not quite perfect.  The dough was way too wet and the glaze was not very good.  So this is my version, which I think is better.  You can be the judge.

Glazed Donuts

Ingredients:
1 cup milk
2 packets (2 T) yeast
3 cups flour
1/2 cup warm mashed potato (microwave a medium potato on high for 5 minutes, scoop out potato and mash with a fork)
1/2 tsp salt
1/4 cup sugar
2 T oil
Vegetable or Canola oil to fry in
2 cups powdered sugar
1/2 cup milk
1 tsp vanilla

Microwave 1 cup milk for 1 minute or until warm but not hot. Stir in yeast and let sit 5 minutes. Meanwhile, in a medium bowl combine flour, mashed potato, salt, and sugar. Mix well then add the milk/yeast mixture and oil. Mix until a soft dough forms. Turn onto a floured surface and knead until dough is smooth and not too sticky. Roll into a circle that is 1/2" thick. Using a donut cutter or two biscuit cutters, cut into donuts. You can either keep the donut holes and fry them too (we do) or re-roll them into the dough to cut out more donuts. Repeat until dough is used up. Place cut donuts on a lightly floured surface to let rise for 15 minutes.

Meanwhile, make the glaze. Put powdered sugar in a small bowl. Add milk, one tablespoon at a time, until glaze is desired consistency. Add vanilla and mix well.

In an electric skillet or frying pan, pour enough oil so that it is 1/2" deep in your pan. Heat until 350F (medium to medium high on a stove). It should take about 3-4 minutes to heat up. Place donuts carefully in oil, cooking each side until browned. Remove to wire rack that has paper towels underneath to catch the oil. After donuts have cooled for about 3 minutes, drizzle with glaze.

Makes 12-15 donuts and holes.

Spicy Baked Apples

Tonight I was craving something delicious but not too sweet, something with fruit, something hot and cold together. I remembered this recipe for Baked Apples that I made at least 7 years ago. It's a Martha Stewart recipe, but unlike a lot of her recipes, it's actually fairly simple. The apples are soft and tender, and the sauce is sweet and spicy, and the cream is cool and tart. I love it. Here's the recipe, and then I'll let you know what changes I made to it when I made it tonight, in case you want an alternate version.

Spicy Baked Apples

Ingredients:
4 apples (recommended: Rome variety or other slightly tart, hard apple)
6 T maple syrup
3 T butter
1/2 tsp freshly grated ginger
4 cinnamon sticks
3/4 cup ricotta cheese
2 T powdered sugar
1/8 tsp ground cinnamon
2 T cream

Preheat the oven to 450F. Slice a thin slice off the bottom of each apple so it will stand, then core each apple to within 1/2" of the bottom. Don't take out too much of the apple, just about a 3/4"-diameter cylinder in the middle of the apple. Cut a bit of skin off the top ring of the apple. Place the apples in a pie pan. Cut one tablespoon of butter into 4 pieces, and put one piece of butter into each apple. Also put 1/8 tsp of the freshly ground ginger, 1 T syrup, and 1 cinnamon stick in each apple. Put the remaining butter and syrup in the pie pan and bake at 450F for 30-35 minutes, basting the apples with the juices occasionally.
Remove baked apples from pie pan and place on serving plate(s). Let the sauce sit in the pan to thicken. Let apples cool while you prepare the cream.
In a food processor, combine ricotta, powdered sugar, ground cinnamon, and cream. Mix until smooth. Serve apples with a few spoonfuls of the cream and the sauce drizzled on top.
Serves 4.

Because I made this spur-of-the-moment, I didn't have ricotta cheese. Instead I mixed 3/4 cup plain yogurt with 3 T powdered sugar, 1/4 tsp cinnamon, and 1/4 tsp vanilla. It wasn't as thick as the ricotta mixture would have been, so I poured it around the apple on the serving dish.  It was tangier than the ricotta, which I think I actually preferred. I'll let you decide!

Out of This World Overnight Rolls

For Easter we had the traditional Easter ham, cheesy potato casserole, salad, and rolls.  The rolls I made came from a recipe that my mom said she got at least 30 years ago from someone.  You make the dough ahead of time and let them sit in the refrigerator overnight, and then shape them and let them rise the day you want to serve them.  They were so delicious that they were the only thing that we didn't have a ton of leftovers from!  They were slightly sweet, light and flaky, stupendous!  Give them a try.

Out of This World Overnight Rolls

Ingredients:
2 TB yeast
1 1/4 cups very warm water
3 eggs
1/2 cup butter (softened)
1/2 cup sugar
2 tsp salt
4 1/2 cups flour

In a small bowl, soften the yeast in the warm water, letting sit for 5 minutes.  In a mixer, combine the eggs, butter, sugar, salt, and softened yeast water until well mixed.  Add in 3 cups of flour until smooth.  Then add the remaining 1 1/2 cups flour to form a soft, sticky dough.  Without removing from bowl, cover with a wet cloth and let rise in a warm place until double, about 1-2 hours.  Punch down, cover with plastic wrap, and place in refrigerator overnight.
The next day, about 3 hours before baking, shape dough into desired roll shapes (basic, crescent, parker house, etc.,) and place on greased baking sheet.  Allow to rise 2-3 hours before baking.
Preheat oven to 400 F.  Bake rolls for 10-12 minutes, or until lightly browned, large, and puffy.  Makes 18-25 rolls.

Arabian Wraps

I don't really know what to call this, so I made up that name.  The meat and veggies is definitely like the stuff we had in the Middle East, and it is in a pita so the name fits.  But if you think of a better name, please use it!

Arabian Wraps

Ingredients:
1 flank steak
1 T garam masala spice (can buy at Indian or Middle Eastern markets)
1 T garlic, minced
1/4 tsp chili powder
2 bell peppers, cut into 1" chunks
2 medium onions, cut in half and then quartered (so eighths?)
Pita bread or pita wraps (I prefer whole wheat)
Hummus
Plain yogurt or sour cream

Mix together the garam masala, garlic, and chili powder in a small bowl, then rub onto both sides of meat.  Thread cut up peppers and onions onto skewers.  Heat a grill over medium-high heat.  Grill meat and skewers for 6 minutes, rotating half-way.  Remove skewers.  Continue to cook meat over medium-low heat for an additional 6 minutes, rotating half-way.  Let meat sit for 5 minutes, then slice cross-grain and at an angle to create very thin slices.
On a pita or pita wrap, spread a thin layer of hummus.  Add some meat, grilled peppers and onions, and a dollop of sour cream or yogurt.  Wrap and eat!
Serves 6.

Hummus

So good.  So easy.  I think this recipe was originally from Barefoot Contessa.  I've been using it for years, and had many a Middle-Easterner raving about it.  You can find Tahina (or Sesame Paste) in the same aisle as the peanut butter.

 

Hummus

Ingredients:

2 cups (one can) chickpeas

1 ¼ teaspoons salt

4 small cloves garlic, minced

½ cup tahina (sesame seed butter)

Juice of 1 lemon

2 tablespoons liquid from the chickpeas (or water)

8 dashes pepper sauce (Tabasco) or 1/8 tsp cayenne pepper

Olive oil, for garnish

Paprika, for garnish

Instructions:

Place all ingredients in a food processor or blender.  Puree until smooth.  Taste for seasoning and add salt, liquid, or lemon juice as needed. 

Pour mixture into a serving dish.  Garnish with a swirl of olive oil and a sprinkling of paprika.  Makes about 2 cups.

Tacos

Tacos are a big deal in my family.  Growing up, taco night was always something to look forward to.  It was also the one time my dad did the cooking.  The taco tradition comes from my dad's side of the family, and even today if we are all getting together to visit, we'll have a taco party to celebrate.  It's great to have everyone in the kitchen, chopping tomatoes, shredding lettuce, frying shells, grating cheese.  This is how we do it.

Tacos

Ingredients:
1 lb ground beef
1 packet taco seasoning mix (I use McCormick's)
1 package small corn tortillas (however many you want to eat--this recipe makes enough for about 15 tacos)
1-2 cups vegetable or canola oil
2 tomatoes, diced
2 cups chopped lettuce
1/4 lb mild cheddar cheese, grated
Salsa, sour cream, guacamole, and other toppings as desired

In a large skillet, brown the ground beef.  Drain the fat, then mix in taco seasoning according to package directions.  Keep covered on low heat while you prepare the taco shells.
In a small frying pan pour enough oil so that it is about 1/4-1/2" deep.  Heat the oil over medium-high heat for about 3 minutes, or until you hear it beginning to pop.  Carefully put one tortilla in the oil.  Using two forks, turn it over quickly, then fold it in half.  Let it sit cooking in the oil until desired hardness (I like mine chewy, which takes about 15 seconds, but if you like them hard leave it there for 30 seconds or more).  Flip it to the other side and let it cook the same amount of time.  Remove the folded shell from the pan and let drain, upside-down, on a plate that is covered with paper towels.  Repeat for the remaining tortillas.
To assemble taco, take one shell and add a small layer of meat inside.  Add layers of cheese, tomatoes, lettuce, and whatever other toppings you'd like.  Enjoy!

Serves 4-6.

Guacamole

The best guacamole I ever had was when we were on our honeymoon in Puerto Vallarta, Mexico. This is a close second in my opinion. Sometimes I add chopped tomatoes to it, though it's not pictured that way this time. Enjoy!

Guacamole

Ingredients:
2 perfectly ripe avocados
1 T minced garlic
1 T freshly-squeezed lime juice
1/8-1/4 tsp Kosher salt
A dash of Tabasco sauce or cayenne pepper
1 medium tomato, diced (optional)

Put all ingredients in a bowl. Mash with a fork until desired consistency (if you like it really smooth you can put it in a food processor). Serve with chips or on any Mexican food.

Poppy Seed Dressing

This is practically the only dressing I use. I love love love it. It's good on ANYTHING! Once you try it, you won't be able to give it up. Recipe originally from The All New Good Housekeeping Cookbook.

Poppy Seed Dressing

Ingredients:
1 cup vegetable oil
1/3 cup cider vinegar
1/2 cup sugar
1 T grated or very finely chopped onion
1 T poppy seeds
1 tsp dry mustard
1 tsp salt

In a food processor or blender, combine all ingredients. Process until smooth and thick. Transfer to a bowl or jar; cover and refrigerate. Makes about 2 cups. Keeps refrigerated for 1-2 months.

Celebration Salad

I don't really have a name for this salad, but it's the one I make whenever we're having people over to celebrate anything. So I decided to call it Celebration Salad! Of course, being a salad, you can add to or subtract ingredients at will and it will probably still be delicious. That's the great thing about salads. The key to making this fantastic is the dressing--once you taste it you won't be able to live without it!

Celebration Salad

Ingredients:
6 cups mixed greens
1 medium cucumber, quartered, and then cut cross-wise into 1/4"-thick triangles
1 tomato, chopped
1/2 red bell pepper, chopped
6 large strawberries, quartered
1/4 cup fresh or frozen blueberries (if using frozen, don't thaw first--they'll be easier to toss into the salad frozen)
1 avocado, peeled and cut into 1/2" pieces
2 T feta cheese, crumbled
1-2 T craisins
2 T sugared sliced almonds (I buy the "Almond Accents" brand, Butter Toffee flavor)
Poppy Seed dressing

Combine all in a large bowl. Serve with dressing on the side. Serves 8-10 as a side salad or 4 as a main dish.

Sloppy Joes

Every time I talk or even think about sloppy joes I think of Adam Sandler singing the Lunchlady Land song.  But don't let that stop you from making these!  This is an America's Test Kitchen recipe, so you know it's good.  And it's super fast--20 minutes from start to finish, and that includes chopping the onion.  Yum!

Sloppy Joes

Ingredients:
1 T oil
1 medium onion, chopped
1 clove garlic, minced
1/2 tsp chili powder
1 lb ground beef
1/4 tsp salt
1/8 tsp ground black pepper
1 tsp brown sugar
1 cup crushed tomatoes
1/2 cup ketchup
1 dash Tabasco sauce
6 sandwich buns

In a large skillet, heat the oil over medium-high heat.  Add the onion and stir-fry until softened and lightly browned, about 2 minutes.  Add the garlic and chili powder and cook about 30 seconds.  Turn heat to medium and add the ground beef, salt, and pepper.  Cook, stirring occasionally, until the meat has browned, about 3 minutes.  Add the tomatoes, ketchup, and Tabasco sauce, stirring well to combine.  Let simmer for about 4 minutes, until thickened slightly.  Put 1/2 cup of the meat sauce onto each bun.  Serve hot.
Serves 6.

Farfalle with Carbonara and Peas

This is a Jamie Oliver recipe.  It's definitely my favorite pasta dish, and is pretty simple to make--honestly cooking the bacon is the hardest part.  I've re-written the recipe a bit, since he tends to use measurements like "a handful" or "a bit".  I especially love the mint, which is fantastic in this!

Farfalle with Carbonara and Peas

Ingredients:
1 lb farfalle (bowtie) pasta
1 egg
1/2 cup cream
Dash of salt and pepper
12 slices bacon, cooked and chopped
2 cups peas, fresh OR frozen and thawed
1 T fresh mint leaves, chopped, OR 1/2 tsp dried mint leaves
2 cups freshly grated Parmesan cheese (please don't insult me by using that stuff that comes in a green can--that is NOT Parmesan cheese)

In a large pot, bring 6 cups of water to a boil.  Add pasta and cook 12 minutes, or according to the directions on the package.  In a small bowl, whisk the egg with the cream and salt and pepper; set aside.  During the last 2 minutes of cooking the pasta, add in the peas.  Drain the pasta and peas and then pour back into the hot pan.  Stir in the mint and the bacon, then add the cream sauce and stir while the pasta is still hot--this will cook the egg enough to be safe, but not enough to curdle it.  Sprinkle with Parmesan cheese and stir in.  Serve immediately.

Serves 4-6.

Meringue Cake with Berries and Cream

Today is my mother-in-law's birthday!  Happy Birthday!  She requested a meringue cake, so I made the one she always makes for me.   The great thing about this cake is that it's so light, you don't feel like you've eaten a ton afterwards.  Yum!  I took a picture with someone else's camera, so I'll have to see if I can get it.

Meringue Cake with Berries and Cream

Ingredients:
6 egg whites
1 1/2 cups sugar
1/2 tsp cream of tartar
1 tsp vanilla
2 cups whipping cream
1/4 cup powdered sugar
1 tsp vanilla
4-6 cups berries, sliced as needed
2 T sugar

For the meringue:
In a small bowl, combine 1 tsp vanilla, sugar, and cream of tartar.  In a large mixing bowl, beat the egg whites until foamy.  With the mixer on high, add the sugar mixture, a tablespoon at a time, until fully incorporated.  Continue to beat until egg whites are shiny and form stiff peaks.

Preheat oven to 200F.  Line two baking sheets with parchment paper.  Trace two 8- or 9-inch circles on one sheet and one matching circle on the second sheet (so you will have three circles total).  Divide the meringue into thirds, and spread each third over one of the circles, smoothing out the top as much as possible.  Bake at 200F for at least 2 hours, or up to 4.  When done, they should sound hollow when tapped lightly in the center of the circle (they won't ever get overdone, so don't worry about checking them often).  Turn off the heat and let cool in the oven for 1 hour, then remove to an airtight container, being sure to place waxed or parchment paper between each round.  As long as they are in an airtight container, they can keep for a long time, so you can make the meringue several days ahead if you'd like.

Just prior to serving, beat the whipping cream in a large bowl with 1 tsp vanilla and powdered sugar until it looks like whipped cream, about 5 minutes on high.  Slice the berries if needed and toss with 2 T sugar. 

Place one meringue round on a large serving platter or plate.  Top with 1/3 of the whipped cream, then a layer of berries.  Top with another meringue round, more cream and more berries.  Finish with the final meringue round, and the remaining cream and berries.  Serve immediately.
Serves 8.

Oven Roasted Potatoes

The best kind of potato is one with a crisp, buttery skin and a soft, creamy interior.  These are those potatoes.  If you'd like, chop up some fresh parsley or rosemary to sprinkle on top during the last 10 minutes of baking.

Oven Roasted Potatoes

Ingredients:
3-4 lbs small yellow or white potatoes (enough to fill, in a single layer, a 9x13" pan)
2 Tbs butter

Preheat the oven to 425F.  Place the potatoes in a single layer in an ungreased 9"x13" pan.  Cut the butter into small 1/8"-1/4" cubes, enough so that there is one for every potato.  Place one little cube of butter on top of each potato.  Bake in preheated oven at 425 for 30 minutes.  Turn each potato over and bake an additional 20-30 minutes, or until skins are crispy and brown.  Serves 6 as a side dish.

Asian Pork Wraps

This was the third recipe I made with the Shredded Pork.  The mixture of the sweet and hot flavors was delicious, and it took all of 10 minutes to prepare.  Delicious!

Asian Pork Wraps
(Recipe from Better Homes and Gardens)

Ingredients:
1 16-oz package frozen stir-fry vegetables
1 T olive oil
2 cups Pulled Pork (use recipe for Pulled Pork Sandwiches, but omit BBQ sauce)
1/2 cup hoisin sauce
1 tsp ground ginger
1/2 tsp garlic powder
8 10-inch flour tortillas, warmed
2 cups shredded napa cabbage or bok choy

In a large skillet, cook stir-fry vegetables in hot oil over medium-high heat for 4-5 minutes or until nearly tender.  Add shredded pork, hoisin sauce, ginger, and garlic powder.  Cook and stir until heated through.
Arrange meat and vegetable mixture along center of each tortilla.  Top with shredded cabbage.  Fold bottom edges of tortilla up and then fold opposite sides in, as for a burrito.
Makes 8.

Shredded Pork Big Bowl

I bought a recipe magazine produced by Better Homes and Gardens, and one section had shredded meat recipes that you then use to make several other things.  So you can cook the shredded meat on day one, and then make different dinners with it for the next three or four evenings.  I thought that sounded not only easy but delicious.  The first night (Sunday), I used the crockpot to cook the meat and we ate my own Pulled Pork Sandwiches.  Yesterday, with some of the leftover pulled pork, I made this recipe.  It was better than I thought it was going to be.  It was chock full of vegetables, and had a delicious flavor.  Two of my three kids loved it, and I'm sure the third one would have if I could have convinced him to try it!

Shredded Pork Big Bowl

Ingredients:
1 T minced garlic
1 T grated fresh ginger
1 tsp ground cumin
1/4 tsp cayenne pepper (or less to desired level of spiciness--this amount was a little spicy but not on fire)
1 T oil
1 14-oz cans chicken broth
1 14-oz can coconut milk (unsweetened)
2 cups shredded carrot
2 cups broccoli florets
1 medium red bell pepper, cut into 1" chunks
2 3-oz packages ramen noodles, coarsely broken
2 cups Pulled Pork (use recipe for Pulled Pork Sandwiches, but omit the BBQ sauce)
2 cups snow pea pods, cut in half
2 T soy sauce
1 T lime juice
1/2 cup sliced fresh basil
2 T chopped fresh cilantro

In a large cooking pot, saute garlic, ginger, cumin, and cayenne pepper in oil over medium heat for 30 seconds.  Stir in broth, coconut milk, carrot, broccoli, sweet pepper, and noodles (discard noodles' flavor packets).  Bring to boiling; reduce heat and simmer, covered, for 3 minutes.  Stir in shredded pork, pea pods, soy sauce, and lime juice.  Heat through.  Stir in basil and cilantro.  Serve in soup bowls.
Serves 6.

Berry Good Muffins

We love muffins around here; actually we love all breakfast foods!  This recipe came on the underside of the lid of Stonyfield Farms yogurt, and I still have the lid (and recipe) today, almost 1 1/2 years later.  I like it because it includes whole wheat flour, but mostly because it's delicious!  The original recipe calls for strawberries, but we use whatever berries we have available (usually frozen blueberries).  They're so good that they were gone this morning before I could take a picture. Enjoy!

Berry Good Muffins

Ingredients:
1 cup white flour
1 cup wheat flour
1/2 cup sugar
1 1/2 tsp baking soda
2 eggs
1 cup yogurt (I recommend plain or vanilla, but I've also used berry, lemon, and even key lime in a pinch!)
1/4 cup butter, melted and let sit until room temperature
1 tsp vanilla
1 1/2 cups berries (if they're big ones,  you'll want to chop them up a bit)

Preheat oven to 375F and grease a 12-muffin tin.  In a large bowl, stir together flour, sugar, and baking soda.  In another bowl, stir together eggs, yogurt, butter, and vanilla.  Toss the berries with the flour mixture before adding the wet ingredients.  Mix everything together until moistened.  Spoon the batter into the muffin tin.  Bake for 20-25 minutes, until golden brown. 
Makes 12 muffins.

Indian Chicken Kebabs

We used to live in the Middle East and we had some pretty fantastic food there.  There were lots of Indian people there, and they brought their food with them!  We loved getting kebabs there, and these were so good it was like being back in Asia.  Serve this with saffron rice and raita, and some warm pita or naan if you can find it!

Indian Chicken Kebabs

Ingredients:
3/4 cup plain yogurt
1 T grated peeled fresh ginger
2 tsp ground coriander
2 tsp paprika
1 tsp ground cumin
1/4 tsp ground cardamom
1/4 tsp ground turmeric
1/4 tsp saffron threads, crushed
1/8 tsp ground cinnamon
1/8 tsp ground cloves
3 cloves garlic, minced
2 lbs boneless skinless chicken breasts, cut into 1" cubes
1 large red bell pepper, cut into 1" cubes
1 medium red onion, cut into 1" cubes

Combine first 12 ingredients in a large ziplock bag.  Seal, shake to combine, and let marinate in fridge at least 8 hours or overnight, turning bag occasionally.  Thread chicken, peppers, and onions onto skewers.  Spray vegetables lightly with cooking spray. 
Prepare grill by spraying with cooking spray, then heating to medium-high heat.  Grill 3 minutes per side, then reduce heat to low and grill an additional 3-6 minutes, or until cooked throughout. 
Serves 8.

Raita (Cucumber and Yogurt Salad)

This dish goes great with any Indian food.  It tones down the heat of curry dishes and adds a nice contrast to spiced meats.  Note that you'll need to prepare the cucumbers a few hours ahead of time so they have time to drain.

Raita (Cucumber and Yogurt Salad)

Ingredients:
1/2 cup plain yogurt
1/2 cup diced, seeded tomato (about 1 medium tomato)
1 medium cucumber
1/4 cup sour cream
1 tsp minced seeded jalapeno pepper, OR 1/8 tsp cayenne pepper
1 1/2 tsp chopped fresh cilantro
1/4 tsp ground cumin
1/4 tsp salt

Peel the cucumber, then grate it.  Put the grated cucumber in a sieve and press out as much water as possible.  Then let the cucumber sit in the sieve, over a bowl or sink for at least one hour.  Before using, squeeze out as much remaining water as possible.
In a small bowl combine the cucumber and all other ingredients.  Stir well.
Makes about 1 1/2 cups.

Saffron Basmati Rice

This goes great with anything Middle-Eastern or Indian in flavor.  Yum!

Saffron Basmati Rice

Ingredients:
5 cups water
1 1/2 tsp salt
1/8 tsp saffron threads
6 whole cloves
3 cups basmati rice

Stovetop Directions:
In a large saute pan, bring the water, salt, saffron, and cloves to a boil. Add rice, reduce heat, cover, and simmer for 15 minutes.  Remove from heat, let stand (covered) for 5 minutes.  Remove cloves before serving.
Makes 10 cups.

Rice Cooker Directions:
In 1 cup of hot water, stir saffron and cloves; let sit 15 minutes.  Pour rice into rice cooker, then saffron water, salt, and additional 4 cups water.  Cook.  Remove cloves before serving.
Makes 10 cups.

Fajitas

You know how I'm always saying that I change recipes?  Well not this one.  It's my mother-in-law's recipe, and it's perfect as is!  Delish!

Fajitas

Ingredients:
1 lb lean chicken or pork, cut into thin strips
2 T orange juice
2 T vinegar
1 tsp oregano
1/2 tsp cumin
1 tsp seasoned salt
1 tsp minced garlic
1 green pepper
1 yellow or red pepper
1 medium onion
1 T oil
Tortillas
Toppings as desired, such as guacamole, tomatoes, shredded cheese, sour cream, salsa, etc.

Combine orange juice, vinegar, oregano, cumin, seasoned salt, and garlic in a ziplock bag.  Add chicken, seal bag, and toss to coat.  Let marinate in refrigerator for 30 minutes.

In the meantime, slice the vegetables in thin strips.  In a large skillet, heat oil over medium-high heat.  Add vegetables and stir fry until they begin to soften, about 5 minutes.  Remove from pan.  Put the chicken and marinade in the pan.  Stir fry until cooked throughout, about 6 minutes.  Add vegetables back to pan until warm.

Add a little filling to a warm tortilla and top with guacamole, tomatoes, sour cream, salsa, shredded cheese, or whatever your favorite toppings are!

Serves 6.

And makes a husband happy when he comes home late from work.

Orange Rolls

This recipe is originally from the Lion House Cookbook, and these rolls are very famous at the Lion House restaurant in Salt Lake City, Utah.  Of course, I can't ever leave a recipe alone, so this is my version of the recipe, which (I think) makes it even better.  Try it for yourself.  These can also be made with lemon instead of orange.

 

  

Orange Rolls

Ingredients:

Zest from one large orange, divided

1 cup milk

1 T butter

1/2 cup sugar

1/2 tsp salt

1 T yeast

pinch of sugar

1/4 cup warm water

3 eggs, beaten

1/4 cup orange juice

5 cups flour

1/2 cup softened (not melted) butter

3/4 cup sugar

1 T orange juice

In a small saucepan, heat the milk, butter, 1/2 cup sugar, salt, and 1 tsp of the grated orange rind (reserve the rest of the rind for later in the recipe).  Heat until butter is melted and sugar dissolved; remove from heat and cool until lukewarm.  Meanwhile, dissolve the yeast and sugar in the 1/4 cup warm water.  Add to the lukewarm milk mixture along with the eggs, 1/4 cup orange juice, and 1 cup of flour; mix well.  Slowly add the remaining flour.  Cover and let rise until doubled, about 1 hour (it is not necessary to knead the dough before covering).

Mix 1/2 cup softened butter, 3/4 cup sugar, 1 T orange juice, and remaining orange zest in a small bowl.  Roll dough out on a floured surface into a 20" x 12" rectangle.  Spread with sugar-orange mixture.  Roll up as for cinnamon rolls.  Cut into 1" slices and place each slice into a greased muffin tin.  Cover and let rise until doubled, about 30 minutes.  

Bake at 375F for 15-20 minutes.  Makes 20 rolls.

Orange glaze (optional topping after rolls have baked):

1 cup powdered sugar

1 T orange juice

1-2 T milk

1 tsp vanilla

Orange food coloring (optional) 

Whisk all in a small bowl until desired consistency is reached.  Pour over hot rolls.

Fruit Dip

The only thing easier than making this fruit dip is eating it!  It's good on any fruit you can think of.  I've tried strawberries, apples, grapes, watermelon, cantaloupe, honey dew, pineapple, raspberries, blueberries, cherries...Pretty much good on anything.  Or also good on your finger.  Yum!

 

Fruit Dip

Ingredients:

1 package strawberry-flavored cream cheese

1 jar marshmallow fluff

1 T orange juice OR 1 tsp lemon juice OR 1 tsp lime juice

Put all ingredients into a medium bowl and beat with a mixer until fluffy and well-combined.  

Makes about 2 cups.

Sweet Potato Fries

This is my default side dish.  It's yummy, healthy, and the kids will eat it since they're "fries."  It can easily be adjusted by using more sweet potatoes.

Sweet Potato Fries

Ingredients:
2 medium sweet potatoes
Cooking spray
Salt

Preheat oven to 425F.  Peel the sweet potatoes, then julienne into 1/8"-thick fries.  Spray a baking sheet with cooking spray.  Spread the fries in a single layer on the sheet, then spray with more cooking spray.  Lightly salt the fries.

Bake for 10 minutes at 425F.  Turn fries over, then bake an additional 5-10 minutes.  Serves 4.

Pork Chops with Cinnamon Apples

This was originally a Cooking Light recipe, which I've had sitting around for years and am just now getting around to trying.  It was pretty simple, doesn't require a lot of ingredients, and was delicious!  Packed with all sorts of complementary flavors!  I served it with Spicy Roasted Potatoes and green beans.

Pork Chops with Cinnamon Apples

Ingredients:
4 pork tenderloin chops (about 1/2" thick)
1 tsp dried rubbed sage
1/2 tsp salt
1/2 tsp freshly ground black pepper
1 T canola oil
4 medium apples (tart are better), peeled and sliced into 1/4"-thick slices
1 T butter
1 tsp brown sugar
1/2 tsp cinnamon

In a small bowl combine the sage, salt, and pepper.  Rub onto both sides of chops.  Lightly spray a skillet with cooking spray, then add the canola oil.  Heat over medium-high heat, then add the seasoned chops.  Cook 3 minutes per side, or until done.  Set aside and cover.
In a medium saucepan melt the butter over medium heat.  Add apples, brown sugar, and cinnamon, tossing to coat.  Cover and cook 5-10 minutes, stirring occasionally, until apples are tender.  Place apples over pork chops and serve.

Serves 4.