Want to join the Box?!

As I posted a few times ago, I am interested in experimenting with a family recipe box here on my blog. I know you all have delicious recipes and what is better than sharing them with everyone you love?! I have posted instructions on my side bar (to the left) about how to join up as an author so you can post on the blog too.

Leave a comment here on this post with your email address (or you can email me) and I will send you an invitation to author.

Just remember in your posts:

• keep names out of posts... use general terms like "husband" or "mother"
• a picture is preferred so we may see your creations... quality doesn't really matter... just to give us an idea...
• try to keep the recipes easy to follow and if there is anything you would like to add, please make it legibly different.
  
• feel free to comment on other posts as well, with advice, questions, or personal experiences!
  
• try to keep the labels on your post in the ones that have already been made... and try to always put a "time" (30min) label on it...
  

I'm so excited! Thanks for all who read and participate! :)

A New Kind of Recipe Box

So I've decided that I would like to share my fun... I thought it could be fun to have a family recipe box on the accessible Internet. And so... I have finally convinced my mother to join the blogging community! :) With her new-found love of cooking I can't wait to see what she will post for all to enjoy! :)

Let me explain myself once again for any who are new to my little blog... I am a newlywed who doesn't really know too much about cooking. I am excited to learn my new possibilities and my adorable husband is a very willing guinea pig. I have created this blog for a few reasons. 1} some people have asked me for recipes when I make something for a gathering... this makes them easily accessible. 2} I have my own recipes wherever I am. No more needing to remember to bring my recipe everywhere. 3} As I am relatively new to this whole cooking thing, I know many of you out there are full of experience and wisdom... any comments conveying such are greatly appreciated. :) If you try one of the recipes, leave a comment! Tell us how it went!

Happy Cooking!

Mornay Sauce

{so here's the sauce i used to serve with the chicken cordon bleu... hope you like it!}

{ingredients}
2 Tbsp butter
1 1/2 Tbsp flour
3/4 c. chicken broth
3/4 c. half n' half milk
1/4 c. Parmesan cheese- grated {this is where I'm glad I got grated...}

{directions}
1. In a small saucepan, melt butter, stir in flour {stir it in slowly and make sure there are no lumps}
2. Using a whisk, stir in chicken broth and half n' half milk. Bring to a gentle boil. {again, stir it in little increments when adding and make sure its all combined... this will give you no lumps...}
3. Add Parmesan cheese.
4. Simmer for 2 minutes.

{makes 1 1/2 c.}

Chicken Cordon Bleu

{yes I'm trying to make them from scratch and yes, you should be impressed... We'll see how these turn out! I found this recipe one night as I was flipping through my "The I Do Cookbook for the Bride and Groom" I got for my wedding... What's life if you don't try a few new things once in a while right?! Right. So here goes... easily the most complicated recipe I've tried yet (not to worry, its fairly simple) The prep time for this was about 20 minutes and I didn't make it the night before... just 4 or 5 hours before I needed it to be done. I was really surprised at how simple it was...}

{No, I these are not mine... this is what they're supposed to look like}


{Not too shabby if I do say so myself...}

{ingredients}
4 boneless chicken breast halves {i just ended up using two breasts and cut them in half the long way}
1/4 c. seasoned bread crumbs {i ended up using a little more than that, eyeball it and go with it}
1/4 c. grated Parmesan cheese {i'm not quite sure how much i liked the grated... it didn't stick very well to the chicken... next time i might try the cheap powdery stuff...}
4 thin slices of ham {just bough my husband some lunch meat and used that}
4 strips of white cheese (1/2 " thick and 1 " long) {I used about 1 1/4 string cheese stick cut into four pieces}
1/2 c. butter-melted {i used about 6 tbsp. so not quite a 1/2 c.}

{directions}
1. Line a 9 x 13 baking pan with foil
2. Place chicken breasts, one at a time, between two sheets of wax paper or in a plastic food bag {i used a gallon Ziploc}. Gently pound with flat side of a meat tenderizer until each is about 1/4" thick. {i didn't have a meat tenderizer so i used my smooth potato masher... worked well enough}
3. Combine bread crumbs and Parmesan cheese. Set aside {i put them in a shallow Tupperware container. it made it easier to dip into}
4. On Each flattened chicken breast, lay a slice of thin ham. {seriously, all you need is one, even if it doesn't cover your chicken all the way.}
5. place a strip of cheese on top of ham at the end nearest you. {i found that the end easiest to curl first was the wider and roll into the thinner end} Fold edge of chicken breast over cheese, fold in sides and roll up to enclose the ham and cheese as tightly as possible. {honestly, all i did was roll it to the best of my knowledge... and stuck a bunch of toothpicks through it to keep it from falling apart}

*note: when using toothpicks and raw chicken, you will want to pick out the toothpicks before you touch the raw meat... then you keep your box of toothpicks clean.*

6. Dip each rolled chicken breast in melted butter and roll in bread crumb mixture until evenly coated.
7. Place, seam down on prepared pan. Drizzle with remaining melted butter. Cover and refrigerate for at least 4 hours or until the next day.
8. Preheat oven to 425
9. Bake uncovered for 25 minutes or until chicken is no longer pink when lightly slashed.

{serve with Mornay Sauce} {Serves 4}

{This dish freezes well. Increase baking time about 15 minutes if frozen}

Chicken Roll Ups

{This has been my favorite meal for a very long time. Some years ago mom taught me how to make them and I have since been the official 'chicken roll-up cook'. I have made it so many times I could do it in my sleep (you can too... really!) and it never fails to please and impress those who taste it! This recipe has evolved over the years as my mom and I have perfected and simplified it. So Enjoy!}


{ingredients}
2-3 chicken breasts -boneless, skinless {my mom occasionally just has chicken tenders in the freezer... we use those too, just cook as much as you think you might need... we did about ten little ones this last time}
1 pkg (8oz) chive and onion cream cheese {originally the recipe called for regular cream cheese, onion, and chives... but this takes out a couple of steps.)
2 cans cresent roll dough {pillsbury has been the best in the past, but the last few times I've used them they are crumbly when they come out of the can. Really any other brand works just as well.}
1-2 Tbsp. butter or margrine
bread crumbs

{directions}
1. boil chicken {make sure chicken is not pink in the middle.}
2. when chicken is done, cut it into little bite sized pieces. {sometimes I just pull it apart with my fingers and rip it into the size and shape I want. Just be careful not to burn your fingers!}
3. Pre-heat oven to 375.
4. mix cream cheese and chicken pieces together in a bowl. {utensil of choice? my hands, but if you don't like to feel it that much I also like to use my large rubber spatula}
5. open cans of dough and spread out the triangles. {sometimes they require a little reconstruction if they got stuck in the can}
6. divide the chicken mixture onto each of the triangles. {if there seems plenty of mixture on each and you still have some in your bowl, don't worry about it. I consequently never do because someone always comes in to sneak a little bite of the mixture...}
7. fold the dough over the mixture so that there is no mixture showing. Start by folding the two short corners into the middle and then roll the long corner up toward the main part of the roll-up. Make sure to pinch the seams completely shut so the chicken doesn't escape during cooking.
8. Bake them in the oven for 20 minutes or until golden brown. {what you see here is my mom's cooking stone. These work wonders for the roll-ups, but a greased cookie sheet works just as well. I've tried to fit them all in at the same time though and its not as good. just do two batches.}

{serve with mashed potatoes and chicken gravy... makes a delicious meal!}

DElicious Crescent Cheesecake Desert

{another Macey's class discovery, this little delectable is irresistible and is so simple to make! I hope you enjoy it as much as we have!}

{ingredients}
2-3 cans crescent rolls {Pillsbury are the best to use, but the others work well enough}
2 (8oz) packages cream cheese
1 tsp. vanilla
1 c. sugar
1/2 c. butter

{directions}
1. Preheat oven to 375 degrees.
2. Spread one roll of crescent rolls in the bottom of a greased 9X13 pan. {try to keep them seamed together.}
3. Cream sugar, cream cheese, and vanilla together. Spread over dough.
4. Put the other can of dough on top of the creamed mixture. {the to cover the pan all the way, you may need the other can of dough... every time i've done it i have done it in an 8X11 pan and it works alright. it does work better in a 9X13.}
5. Melt the butter and spread it on the top.
6. Bake for 15 minutes or until the rolls are golden brown. {if they are not golden brown, you will be disappointed...}

{optional toppings... anything you want! fruit, fruit jam, chocolate sauce, caramel, whatever you heart desires would be delicious!}

Gourmet Crock Pot Roast

{brought to you by the same favorite teacher at Macey's... this recipe has so many different flavors its hard to tell what to compliment first! I made this the other day with a pork roast. We ate ours as pulled pork with BBQ sauce the first night and on our Navajo Tacos the next night. There are so many options and it tastes great with whatever you want to add to it! Enjoy!}

{ingredients}
1 (3-4lb) beef or pork roast {most any cut will do}
1-2 cups of Sprite or 7-up {i used one of the 12 oz bottles of Sprite so i didn't have a flat 2 liters of soda...}
2 cloves of garlic- crushed
1/2 c. soy sauce
1 tsp. Liquid Smoke {see below}
1 tsp. salt
pepper to taste

{directions}
1. combine ingredients in a large crock-pot.
2. cook on low heat for 6-8 hours or until meat shreds easily with a fork.

{i found a bottle that looks just like this at Walmart next to the BBQ sauces. i do know that Macey's also has it and i would assume it would be in the same place...it was less than a dollar and totally worth it. the liquid smoke gives the meat the flavor of the grill... and it smells just wonderful.}

Pizza Puffs

{have you ever been in the mood for a pizza, but knew ordering a pizza from the nearest card-board-box-pizza-place would be a boring... cop-out for dinner that will end up leaving you feeling sort of guilty? i have, and let me tell you, this recipe is a delicious solution to such dilemmas! puffy, yet tastes like a pizza with any topping that you want on it! all this in a simple recipe?! prepare to be amazed.}



{ingredients}
1 lb ground beef {if you like a little less meat in your sauce, use less. it does make it rather thick. or you don't have to put meat in at all, however, its not quite as good...}
1 can (150z) pizza sauce
2 cans (7.5oz) biscuit dough {the ones that blow up when you open them... they don't have to be the fancy kind either. just get what is on sale.}
2 c. shredded mozzarella cheese
2 c. shredded cheddar cheese {for the cheese i just use what i have. the mozzarella does make a difference, but when i made it tonight i only used 1c. and about 2 c. Monterrey Jack that i had floating around... so really, its up to you!}

{directions}
1. Preheat oven to 400
2. Brown ground beef
3. In a bowl mix the pizza sauce and the ground beef together and set aside
4. Cut the biscuits into 4 pieces and place into a greased 9x13 pan
5. Spread sauce mixture over the top of the biscuits
6. Bake uncovered for 20-25 minutes
7. sprinkle cheese over top {and add any other toppings you desire}
8. Bake 3-7 minutes more, or until cheese is melted.

{topping suggestions: peperoni, onion, green pepper, mushrooms, Canadian bacon, olives, pineapple, etc.}

{this recipe makes quite a bit and is rather hearty, so if there is not many eaters, expect some leftover.}

**Here's a recipe card:

Holiday Hot Wassail

{i learned this recipe last year at a Macey's cooking class from a favorite teacher there. i am not one for hot wassail... but this recipe is absolutely wonderful! there is a mouthful of different flavors in every sip and its never boring! added bonus: *insert heavenly, cozy smell here* you really need to try it out, even if its just to smell the citrus-cinnamon-clove-ginger smells that emit from this delicious drink!}


{ingredients}
1 qt. orange juice
1 qt. apple juice {or apple cider}
1/2 c. sugar
1/4 c. lemon juice
1 tsp. ground cinnamon {i like to put in a couple of cinnamon sticks as well, adds a little texture to the display and a great scent in the house.}
1/8 tsp. ground cloves {you can also add a few whole cloves if that's what you like, just make sure you don't serve them up in the glasses.}
1/4 tsp. ground nutmeg
1 orange- cut into thin slices
4-5 thin slices fresh ginger root {secret ingredient}

{directions}
in a large pot, add all the ingredients and heat at a low simmer {not boil} for about 10-15 minutes. Serve warm with an orange slice or cinnamon stick.
{or}
in a crock pot add all ingredients and cook on low heat until warm.

**Here's the recipe in cute form! :)

{any of the seasonings are optional if you so desire, but it is a very different experience without it. the ginger might dissuade people, but its simple and really makes a huge difference! this recipe can be reheated for about a week so leave it on the stove, or in the pot and heat it up when you'd like a little bit of liquid heaven...}

Curried Chicken

{ingredients}
4 chicken breasts {if they are really big i only use 2}
2 onions- cut fine {i never use this much... i usually put in about 1/2 an onion... so its up to you}
2-3 Tbsp butter
3 Tbsp flour
2-2 1/2 c. hot chicken broth
1-1 1/2 Tbsp. curry powder
1 c. cream or evaporated milk

{directions}
1. cook chicken in boiling water {save the boiling water b/c it can be used as a substitute for your chicken broth.}
2. Saute onion in butter but do not brown.
3. add flour and stir until well blended {it works the best if you mix it in 1 Tbsp. at a time}
4. add chicken broth and curry powder. mix well
5. let simmer 15 min.
6. add cream/evaporated milk.
7. taste for seasoning and add chicken.

{use for haystacks. serve with rice, cheese, tomatoes, celery, coconut, pineapple, chow mein noodles, etc.}

{as a child I wasn't too sure of the "green gravy" that was put on the table... but as I have matured in my tastes... this is a favorite dinner. My family likes to eat it like in hawaiian- haystack style, but I do know that it tastes great on crepes too.}

Here's a recipe card for you. Just click, save, and print.

Chili Con Queso Dip

This is a favorite every time I make it for parties. It is the easiest recipe, tastes good, and goes a long way! I quote a roommate when she so adoringly said, "I wish I was a chip so I could just bathe in this..." :) Most recently I made this for Halloween and had several requests for it. So here it is! :) The all-famous queso dip!

{ingredients}
1 lb Velveeta cheese- cubed
1 bunch green onions- chopped
2 cans chili con carne (without beans)
1 can chopped green chilies
1 pkg (8oz) cream cheese {*optional*, but I like to add it}

{directions}
mix all ingredients and bake in oven @ 250 for 1 hr. OR
put in a slow cooker until melted and warm {if you spray your slow-cooker before then there is less burnt}
{serve warm with corn or tortilla chips}

*here's the recipe*

Easy Chicken Enchilada Lasagna

I made this little beauty some time ago (Like in July...) for my roommates and boy. The other day I was confronted by one of my favorite roommate who told me she was having a craving for "those delicious enchiladas you made that one time." This recipe is seriously so easy and a lot less messy to serve up as you serve it like lasagna.


{ingredients}
3-4 boneless chicken breasts- cooked, boneless
1 (16 oz) can mild enchilada sauce
2 cans diced green chilies- drained
1 (16 oz) can diced tomatoes {i'm not a tomato girl so I opted out of this ingredient...}
2 c. shredded (Mexi-blend) cheese
1 (16 oz) can corn- drained
1 pkg. tortillas

{directions}
1. Preheat oven to 375
2. Set aside 1 c. of shredded cheese and tortillas. Mix all the rest of the ingredients together. Be sure to drain the corn and green chilies.
3. Grease the bottom of a 9x13 inch glass baking dish.
4. Start with a single layer of tortillas, then add a layer of filling, tortillas, filling, and end with tortillas. Sprinkle top with 1 c. of cheese.
5. Place pan on the middle rack, covered with foil. Turn oven down to 350 and bake for 50 min. or until mixture bubbles up on the sides.
6. Remove foil and bake for another 15 minutes or until golden brown.
7. Let it cool for 10-15 minutes before serving

{you can add or subtract from the main ingredients. Other suggestions are chopped cilantro, green onions, or sliced olives. This is delicious served with sour cream on top.}

Cream of Vegetable Soup

{ingredients}
4 c. potatoes-cubed
2 c. carrots-diced {I ended up just slicing mine fairly thin... it works just the same}
2 c. celery {I don't really like cooked celery. I opted out of this one...}
1/2 onion -diced
1 1/2 c. broccoli {I really like broccoli in soup so I added enough to be about 2 c. and could have used a little more. Its really up to you and your preferences!}
2 tsp. salt
4 c. water
9 chicken bouillon cubes {yes really... 9...}

1/2 c. margarine
1/2 c. flour

3 1/2 c. milk
2 T. dry mustard {I didn't know where to find this... and didn't know if I wanted to, so I opted out of this one as well.}
3 c. grated cheese {3 c. seems like a lot. It really does taste really good, but if you wanted a little less cheese I'm sure it wouldn't hurt!}
salt & pepper to taste

{directions}
1. Cook (boil) potatoes until just tender, remove and set aside.
2. Put carrots, onion, salt, water, broccoli, and bouillon cubes in a pot. Simmer until vegetables are tender. Add potatoes.
3. Mix together melted margarine and flour. {mix in the flour a little bit at a time and whisk so there is not lumping... then you won't have lumpy soup...} Add to pot and mix until thickened.
4. Add milk, dry mustard, and pepper. {when you pour in milk, make sure you do so slowly and that your burner is not on too hot, you don't want to scald the milk as you put it in...}
5. Add cheese and serve when its melted.

{This recipe makes a good amount... it took about 1 hr when all was said and done...}
{This recipe is really good served with corn bread and honey butter... }

{this recipe was taught to me by a favorite Young Women leader, Sis. W. while I was a laurel. We cooked it up and put it into little Tupperware dishes. We then doorbell ditched it with some rolls to people around the ward who could use a nice meal. It was a blast and I still remember it. We had so many compliments and "thank you's" the next Sunday...}

Jambalaya

{ingredients}
3 lbs pork sausage {we used Johnsonville bratwurst cut into slices. it was about 1 1/2 lbs}
2 lbs chicken (boneless skinless) {make sure you boil it in enough water... you can use is for the chicken broth}
1 onion- chopped {I used 1/2 of a larger-medium one...}
2 c. celery {I don't like cooked celery, and neither does my husband so I opted out of this one...}
1 c. green pepper- chopped
4-5 garlic cloves- whole
1 can (16 oz) diced tomatoes- do not drain
1 TBSP brown sugar
3 bay leaves {if you don't have whole leaves... just guess with the crushed stuff... its okay}
3 TBSP dried basil {I only used 2...}
4 c. chicken broth {it is important that you have 4 cups... we tried it with 2 and ended up needing 2 more cups, we used water and it turned out okay}
1 1/2- 2 tsp salt
6-10 shakes hot sauce (Tobasco) {now for those true southern people, we didn't use Tobasco, we used Tony Chachere's seasoning to give it the spicy kick}
3 1/2 c. instant rice

{directions}
{you will want a very large pot or pan with taller sides for this recipe}
1. Using a large pot brown sausage, remove and set aside.
2. In same pot, lightly brown chicken, remove and set aside {we boiled our chicken to get the chicken broth... and we did not brown the chicken. It tasted great, but I would be interested if it makes a big enough difference}
3. Wilt onions, celery, bell peppers, and add garlic cloves at end of cooking {wilt: put in the pan and let it warm up a little... its not quite browning... but somewhat close. As for the garlic, just drop them in, the sauces and spices all merge together.}
4. Melt brown sugar on top of veggies- be careful not to burn
5. Add tomatoes, chicken broth, bay leaves, hot sauce {or Tony's}, salt, and basil.
6. Simmer for about 5 minutes.
7. Adjust seasonings- salt and hot sauce
8. Add rice, stir and turn heat to very low, barely simmering.
9. Cover and cook until rice is tender and most of the juice has been absorbed by rice- adjust with more or less rice or chicken {honestly... I have no idea what the adjusting means... so after I added the rice I added the chicken and sausage to my liking and simmered it with the rice. It gives the flavor a chance to soak into the meat as well.}

{Serve with anything. Particularly delicious is a side of corn bread and honey butter... but if you choose to serve it with a soup you can turn it into gumbo if you'd like! }

Bon apitit!

{This honestly makes a lot of stuff, I fed five and we only touched about half. It took about 45 minutes to make and its ready to serve right out of the pan!}

New to the cooking world...

My mother became a cooking fanatic just as I was preparing myself to leave home... she caught me just in time to instill a love of cooking in me as I started my new life. Now, newly married I am finding just how terribly new to the cooking world I am...Yet, I love to experiment with my skills in the kitchen... :) In so doing I have discovered some amazing recipes and have had many ask for copies... But those who know me understand that I tend to forget things rather easily... and their chances of actually receiving those recipes are slim to none. This was my brilliant "recipe" (so to speak) for my dilemma. A Blog in which I can store my recipes (tried and true or tried and failed...) and others can insert advice and helpful cooking hints to me in my experiments too! Yay!!!

PS. maybe I can get mom to join me on my little quest... :)