Want Your Awesome Recipes in a Cookbook?

Hey everyone!

I am in charge of compiling recipes for a cookbook that will be sold at this year's LDS Holistic Conference.  I know there are tons of awesome recipes on this blog, but I can't submit them without your permission!  Since it's a holistic conference, the board members want the cookbook to have healthy recipes in it, if you have any recipes that you think are healthy, email me and I will submit them, or go to this link! For every recipe you submit, you can receive a dollar off the price of the cookbook, up to $7 (plus, it's pretty cool to have your name in a cookbook!).  If you would like more information on the conference, or the cookbook, send me an email and I would be happy to send you the official flyer, or you can check it out here!

My email address is lvjules@gmail.com, and I need recipes by the end of this week! Send in as many as you like! To make it easy, if you have some on this blog that you want to submit, you can just email me the link to that recipe.

Thanks!

Julene

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Slow Cooker Pork and Sweet Potatoes

Recipe:

2 lb. pork roast

4 sweet potatoes, peeled and sliced

1/2 cup brown sugar

1/4 teaspoon cayenne pepper

1/4 teaspoon black pepper

1/4 teaspoon garlic powder

1/2 teaspoon onion powder

Place sweet potatoes in bottom of crockpot, then place pork on top. Combine remaining ingredients and sprinkle on top. Cover, cook on low 8-10 hours. Remove pork and slice. Spoon juices over pork and potatoes.

Review:

This recipe is so easy and so delicious. The best part, it is great for small budgets because it uses so few ingredients. I love the kick cayenne pepper gives it, but you could use less if you want it milder. Also, I have never peeled the potatoes. I take as many shortcuts as I can when cooking and the skins are good for you, right?

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The Ultimate Salad!

I didn't get a picture of mine, but it will look something like this

I really don't know what else to call this salad, but no other salad compares to this baby! ;) I got this recipe from my mother in law and tried it out yesterday for a baby blessing I went to. I'm gonna brag a little and tell you that it was a HUGE hit! It made me feel so good that everyone was raving about it! So here it is!



1/2 lb bacon cooked and crumbled (I just bought the already cooked and crumbled ones that come in a little baggie)
small (6 oz) bag craisins
4 oz grated mozzarella
4 oz grated parmesan
4 oz slivered almonds (toasted sugar covered is best)
2 bags romaine lettuce (or you can buy the 'head' and chop it up yourself)



Dressing



1/4 cup chopped purple onion
1/2 cup red wine vinegar
1 cup sugar or splenda
1 tsp salt
2 tsp dry mustard
1 cup veg oil



In a blender or food processor (or I used my magic bullet) combine onion, vinegar, sugar, salt and dry mustard. Blend VERY well. Slowly add the veg oil while blending. Toss all ingredients together in a large bowl, and wala! The Ultimate Salad!



Now, a heads up, this salad gets soggy and wilty within a half day or so, so you're not going to want to toss it all together until right before serving. I put all of the 'toppings' for the salad together in a large salad bowl with a lid, and kept the lettuce separate in it's bags, and the dressing in a container with a lid. Then right before serving I tossed the lettuce and dressing into the bowl.

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Chicken Salad Sandwiches

I've been making these so much lately because they are quick, easy and I LOVE them.  So I decided to share with ya'll. The only problem is that I don't ever measure anything! Sorry...I just know how it needs to look and taste so it's just the way I like it.  So here are the ingredients...it might take a few times to get the proportions just the way YOU like them.


1 can chicken
mayonnaise (I'm usually a strong advocate for miracle whip over mayo, but for these mayo is better)
chopped up celery (optional...I don't really love celery)
dash of paprika
squirt or two of lemon juice
generous amount of pepper
craisins (If you ask me, this is the key ingredient.  They give it a little taste of sweetness that is oh so yummy!)

For best results, serve on Grandma Sycamore's white bread.  Seriously, I could eat these sandwiches for lunch every day.  I hope you like them as much as I do!!

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Cream Cheese Chicken soup in homemade Bread Bowls

I made this last night for our NYE dinner. It is SO GOOD. Hope you all try it and enjoy!

Bread Bowls 

1 1/2 tablespoons yeast
2 1/2 cups warm water
2 teaspoons salt
2 tablespoons vegetable oil
7 cups all-purpose flour
1 tablespoon cornmeal
1 egg white
1 tablespoon water

In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.

Add salt, oil and 4 cups flour to the yeast mixture; beat well. Stir in the remaining flour, 1/2 cup at a time, beating well with an electric mixer at medium speed after each addition until a soft but not sticky dough is formed (you may not need to use all 7 cups).

When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 6 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 40 minutes. Punch dough down, and divide into 6-8 equal portions. Shape each portion into a round ball. Place loaves on lightly greased baking sheets. Cover and let rise in a warm place, free from drafts, until doubled in bulk, about 35 minutes.

Preheat oven to 400 degrees. In a small bowl, beat together egg white and 1 tablespoon water; lightly brush the loaves with half of this egg wash. Bake in preheated oven for 15 minutes. Brush with remaining egg mixture, and bake 10 to 15 more minutes or until golden. Cool on wire racks.

Cream Cheese Chicken Soup 

2 tablespoons butter
1 yellow onion, finely diced
2 cloves garlic, finely minced
2 stalks celery, diced
1/2 cup diced carrots (about 2 regular carrots or a handful of baby carrots)
3 cups chicken broth
2-3 potatoes, peeled and finely diced
1 cup milk
4 tablespoons flour
1 (8 oz. package) regular or light cream cheese
2-3 (about 1 pound) boneless, skinless chicken breasts, cooked and diced

In a large pot, melt the butter and add the onion, garlic, celery and carrots. Saute, stirring often, for 3-4 minutes, until the veggies are slightly tender and the onions are translucent. Add the chicken broth and potatoes. Bring the soup to a simmer and cook, partially covered, until the potatoes are tender, about 10 minutes. In a liquid measuring cup, vigorously whisk the flour and milk together until smooth. Whisk the mixture into the soup, stirring quickly, and cook over medium heat for 3-4 minutes, until the soup begins to thicken slightly. Stir often to ensure the soup doesn’t burn. Soften the cream cheese in the microwave until it is very soft/melty, or let it set at room temperature for until soft. Add the cream cheese to the soup in small tablespoon-size pieces. Let the pieces sit in the soup and warm through then whisk or stir the soup until the cream cheese melts and mixes in well. Add the cooked chicken and heat through. Season with salt and pepper. Serve. 

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Turkey Nachos

Tired of the turkey leftovers? Tired of the "traditional?" I heart these nachos. And they use up leftovers in a new way!

3 tbl. lime juice
2 tbl. olive oil
1 tea. cumin
1 tea. garlic powder
2 c. cooked turkey- coarsely chopped (or chicken)
1 (10 oz) pkg. tortilla chips
1 can refried beans
cheese
salsa
sour cream

Whisk the lime juice, oil, cumin, and garlic powder. Toss with turkey in a small bowl. Season w/ salt and pepper. Layer tortilla chips in bottom of baking dish. Spoon beans over top, toss on turkey, and sprinkle with cheese. Pour salsa on top and bake at 425 for 15-20 mins.  Serve with sour cream.

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Minema's Yams

Ok, you lucky ducks. This is a treasured family recipe from my Dad's side of the family- the Norwegian side where everything is covered in sugar. With more sugar on top. (as a kid, I loved the Norwegian way- now still I do, but I am more cautious about the ominous fat-pants)

Now, I've never actually had yams with those marshmallows- but they look questionable. For as long as I've been alive, we've had Minema's yams for Thanksgiving- and they rock. I definitely think you should try them.

Here's what you'll  need:

2 (29 oz.) canned yams (or 4 fresh yams, peeled & cooked)
5 apples, peeled & sliced (I use granny smith)

Sauce:

1 c. brown sugar
1 c. hot water
1 c. pineapple juice
1 stick butter
3 tbl. cornstarch
1 tea. salt

Preheat your oven to 350. You can make these ahead and refrigerate before cooking.
Place yams and apples in 9x13 pan. Combine sugar, salt, and cornstarch. Add water, butter and pineapple juice. Cook to thicken. Pour over yams and apples. Cook for 30 mins. (or 45 mins. if refrigerated)

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November Casserole

Ok, so you can make this with thanksgiving leftovers, or you can just make it when you are longing for fall and holiday times. (like the middle of June!)

2 pkg. Stove Top Stuffing
1 stick butter
3 c. chicken/turkey pieces
1 pkg. frozen vegetables (any will do, but my favorite is cut green beans)
2 cans cream of celery soup
1 c. milk

Melt butter and toss with dry seasoning and stuffing mix. Then transfer half to the bottom of a greased 9x13 pan evenly.
In separate bowl, mix milk, soup, vegetables, and chicken. Pour on top of stuffing layer, adding the rest of the stuffing on top.
Cover and bake for 30 minutes at 350. Uncover for the last 15 mins.

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Thanksgiving!!!

Hey everyone! It's been a little quiet on here lately, but the holidays are coming up and I KNOW mostly everyone will be baking or cooking SOMETHING!! SOOOO, put up your favorite holiday recipe. Let's keep it just meals and side dishes etc. We'll do a dessert/cookie week closer to December. Hope you all are doing well and enjoying the fall weather! We'll keep this topic open until the Saturday after Thanksgiving (11-27). Can't wait to see what's in store!

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Southwestern Stuffed Acorn Squash

This recipe is an amalgam of two recipes that I found (here and here). I wanted a vegetarian version, hence the rice and beans (for protein and some extra calories).The combination of the slightly sweet squash and the salty/spicy filling is just right.

Southwestern Stuffed Acorn Squash


2 medium acorn squash
2 tablespoons butter, cut into 4 pieces
1 tablespoon olive oil
1 small onion, chopped
1 small bell pepper, chopped
2 cloves garlic, minced
1 tablespoon cumin
1 tablespoon coriander
1 tablespoon paprika
1 tablespoon oregano
1 15-oz can tomatoes and green chiles (i.e. Rotel)
1 15-oz can black beans, rinsed
1 cup cooked rice
1/2 teaspoon salt (or more to taste)
1 cup shredded cheese (cheddar, monterey jack, or muenster)

1. Preheat oven to 375F.  Cut squash in half horizontally, and scoop out seeds (you can toss them or save them for roasting). Place squash in a 9x13 dish, cut-side up. Place 1 piece of butter into each of the squash halves. Add 1 cup of water in to the bottom of the pan before covering with foil (the steam from the water will help keep the squash moist). Bake until the squash is tender, about 45 minutes.
2. Meanwhile, heat the olive oil in a large skillet over medium heat. Add onion and bell pepper; cook, stirring often, until softened, 3 to 5 minutes. Stir in garlic, cumin, coriander, paprika and cumin; cook for 30 seconds. Stir in tomatoes w/green chiles, beans, rice, and salt. Cover, reduce heat, and simmer until the tomatoes are broken down, 10 to 12 minutes.
3. When the squash are tender, reduce oven temperature to 325F. Fill the squash halves with the beans/rice mixture. Top with cheese. Return to the oven and bake until the filling is heated through and the cheese is melted, 8 to 10 minutes.

ENJOY!!

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Taco Soup

 

 This is one of my favorite soups! You can even do it in the crockpot.

1 lb ground beef
2 cups salsa
2 soup cans water
1 (15 oz) can corn
1 Tbsp taco seasoning
2 (14 oz) cans tomatoes
1 (10 oz) can tomato soup
1 (15 oz) cans pinto beans
1 onion, chopped
1 Tbsp chili powder

Brown beef and drain grease.  Ad remaining ingredients and stir. Bring to slow boil, reduce heat and simmer 1 hour. Suggested toppings: fritos, cheese, avacado, sour cream, olives.  Enjoy!

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Homemade Taco Seasoning

In preparing for our "Fiesta Friday" which is a family tradition at our house I realized I was out of taco seasoning so I whipped some up real quick. I thought I would share the recipe. I found it online a while ago. I realize that if you coupon you can often get taco season for pennies or even free, but once you try homemade seasoning you will never again buy it from the store. I usually make about 6 months worth at a time and it only costs me about $2.50-$3. But the best part about this recipe is that you can make any amount that you want/need.

Homemade Taco Seasoning

Ingredients:

1 part chili powder

1 part ground cumin

1 part garlic powder

1 part onion powder

1/4-1/2 part crushed red pepper

Directions:

Mix all spices together and store in an air tight container.

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1 hour homemade bread

I found this wonderful recipe for my beehives to make for the sacrament bread and I must say it turned out quite delicious! Here's the website with a step by step video.

http://www.lafujimama.com/2009/09/simple-one-hour-homemade-bread/

And here are the instructions

Makes 2 loafs

5 1/4 cup white bread flour

2-4 TBS sugar

1 1/2 TSP salt

1 1/2 TBS (rounded) saf-instant yeast

1 1/2 TBS oil

2 cups hot water

1. Mix dry ingredients. Add oil and water. Mix for one minute then check the consistancy of the dough. The dough should be very sticky, if it is too dry add more water (but not too much)

2. Mix for 5 minutes. Do not add any more flour after the dough has finished mixing

3. Spray kneading surface with cooking spray and lay dough out onto surface. Knead dough briefly until it has a smooth even consistency (This will only take several turns of the dough to accomplish)

4. Divide the dough into 2 pieces (or more if you want smaller loafs) and shape loafs into desired shape and place on greased baking sheets. Cover with a large dish towel and let raise for 25 minutes.

5. While loafs are raising, set oven to 350. When loafs are ready to go in the oven, use a sharp knife (you can lightly spray it with cooking oil to prevent dragging) to make several slashes in the top. Make each cut about 1/4 inch deep at a 30 degree angle. Bake loafs for 25 minutes or until golden brown.

NOTES:

Why bread flour? In short, bread flour helps make the bread loftier and chewier

Why saf-instant yeast? It is a high potency fast acting yeast that can be added directly to your dry ingredients without it having to be put in a starter first

Why slash the loafs? First, for a beautiful visual appearance, and second the scoring allows the dough to expand quickly during baking so it reaches it's maximum volume. It also prevents a 'blow out' if bubbles appear under the crust and then burst.

This was SOO easy, and SOO good, and you don't even have to have a breadmaker!

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Pumpkin Chocolate Chip Cookies

I got this recipe from my awesome sister (thanks Amanda) and it is so simple yet so delicious! All you need is...

1 can pumpkin (it don't matter which size, personal prefrence on how 'pumpkiny' you want them)

1 spice cake mix

1 bag chocolate chips

Mix all together and bake at 350 for 18-20 minutes. They are SUPER goey and moist, so I add just a little flour to make them less sticky, but that's just me. They're always a big hit at our house (as you can tell by the half eaten picture I have above).

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French Apple Pie

It's apple season, and I just happened to find this super yummy recipe on a premade crust box! I tried it out- and it is fantastic! It isn't that hard to make, just takes a while to bake.

1 ready to bake pie crust
1/2 c. sugar
1/4 c. cornstarch
1/2 tea. nutmeg
1/4 tea. cinnamon
pinch of salt
6 c. cored, peeled and thinly sliced tart baking apples (about 4-5 med. sized- I used granny smith)

1 c. flour
1/2 c. brown sugar, firmly packed
1/2 c. butter

Place the premade crust in a greased pie tin. Preheat oven to 350. Mix sugar, starch, nutmeg, cinnamon, and salt in a small bowl. In a large bowl, toss sliced apples in with sugar/spice mix until coated. Spoon apple slices into pie plate

Then in the same bowl, combine flour and brown sugar. Blend in butter until crumbly. Sprinkle crumb topping over pie.

Yes, you'll be licking your lips too in no time! I kind of pat the butter/sugar crumble down like a dome on top.

Then bake for 1 hr. 30 mins. About 45 mins. into it, I cover the top with tin foil to keep from burning the crust.

I just hope I can have enough restraint to leave some for when the husband comes home. (ha! I'll have the pan cleaned and in the washer by then!)

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El Paso Green Chile Soup

Mmmmmm... This has to be my all-time favorite soup. Tastes like HOME.

El Paso Green Chile Soup
(adapted from The Border Cookbook)


1/4 cup butter
1 1/2 medium onions, chopped
3 garlic cloves, minced
4 cups vegetable stock
2 baking potatoes, peeled and diced
1 1/2 cups chopped roasted green chile
1 teaspoon dried oregano, preferably Mexican
1 teaspoon salt
1/2 cup heavy cream
4 ounces Monterey jack cheese, grated

1. In a large soup pot, warm the butter over medium heat. Stir in the onions and garlic and saute until translucent.
2. Add the stock, potatoes, chile, oregano, and salt, and bring the mixture to a boil. Reduce the heat to simmer and cook for about 30 minutes, until the potatoes are very soft.
3. Transfer the soup to a food processor or blender and puree until smooth. Pour the soup back into the pot, add the cream, and heat through.
4. Divide the cheese among the serving bowls. Ladle the soup into each bowl. Garnish with cilantro and/or corn tortilla strips.

ENJOY!!

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Butternut Squash Soup

Another Fall favorite in our home. You can actually use any winter squash in this recipe. If you are pressed for time, you can use 3 10- to 12-ounce packages of frozen squash puree. To make this recipe vegetarian, substitute vegetable stock.

Butternut Squash Soup
(from Joy of Cooking)

1 medium to large butternut squash (about 3 1/2 pounds)
3 tablespoons butter
2 large leeks, white part only, chopped
4 teaspoons fresh ginger, peeled and minced
6 cups chicken stock (the recipe splits the stock into two parts, 4 cups and 2 cups, I always substitute heavy cream for the latter to make it super creamy)
1 1/2 teaspoons salt

1. Preheat the oven to 375F. Cut the squash into halves or quarters. Remove any seeds and strings. Arrange the squash cut-side up on a rimmed baking sheet. Add 1/4 inch water to the pan and cover with aluminum foil. Bake until the squash is tender when pierced with a fork, 30 to 45 minutes. Set aside to cool.
   
2. Meanwhile, heat the butter in a soup pot over medium-low heat. Add leeks and ginger, and cook, stirring, until the leeks are tender but not browned, 5 to 10 minutes.
3. Scrape the cooled squash flesh from the skin and stir it in along with 4 cups of chicken stock. Bring to a simmer. Cook for 20 minutes, stirring and breaking up the squash.
4. Puree the soup in a blender or food processor until smooth.
5. Return to the pot and stir in remaining chicken stock (or cream, if using) and salt. Heat through.
6. Serve garnished with chopped parsley or cilantro, soup croutons, and/or toasted squash seeds.

ENJOY!!

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Pumpkin Pancakes

I meant to take a picture of these orange beauties, but they were gobbled up too quickly! It is an excellent fall treat!

Large Bowl:
2 c. flour
1 tbl. baking powder
1/2 tea. ginger
1/2 tea. nutmeg
1/2 tea. salt
2 tbl. brown sugar
1 tea. cinnamon

Small Bowl:
2 eggs
1 1/2 c. milk
2 tbl. cooking oil (I've been using coconut oil for everything- here too!)
1 c. canned pumpkin

Mix large bowl ingredients together and whisk small bowl ingredients to smooth. Then combine into the large bowl. Beat until smooth. Scoop in 1/4 c. portions onto skillet on lowish heat. These take longer than normal pancakes to cook through and will be heartier than regular pancakes, too. Taste great topped with butter and syrup.

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Chicken Pot Pie

Ingredients:

Cooked Chicken, diced - 3 Cups
Sliced carrots - 2 Cups
Potatoes, diced - 2 Cups
Peas - 1 Cup
Onion, chopped - 1/2 Cup
Corn (optional) - 1 Can, drained
Green Beans (opt.) - 1 Can, drained

Leftover Gravy - 2 Cups (I used three cans of Campbell's Chicken Gravy)
Chicken Bouillon cubes, crushed into powder - 3
Onion Powder - 1/4 tsp.
Celery Salt - 1/4 tsp.
Pepper - 1/4 tsp.

Pastry for top, from a mix or homemade. (I used Pillsbury pie crust in a box, found in the baking section next to pre-made graham cracker crusts, you only add water.)

Directions:
This recipe makes enough for two round pies or two 8x8s. I made one pie for dinner and then one to freeze for later.

Start by cooking all your vegetables. I simmered mine until tender, and then drained.

After draining, stir in your cooked chicken cubes, and let cool a little bit.

Mix your gravy and all the seasonings, including the crushed bouillon cubes.

Divide your chicken-veggie mixture into your pans.

Then pour half your gravy mixture on each one, then lightly mix with a fork so that all the mixture is covered with the gravy.

Next, roll out your dough and cover your pie. I found that that Pillsbury pie box mix was not enough for both, but I also like the crust a bit thicker on top. If you like lots of crust I would suggest mixing up two boxes if you cook both in one night.

I got a little bit fancy with mine and added some fall leaf cutouts. (It's been raining for 2 days, it almost feels like Fall, almost!)

If you want the crust to bake glossy then brush with egg whites before cooking.


Once your pie is covered bake @ 400'F for 30 minutes or until heated through and light brown.

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Chicken Nachos

(This is my leftovers that I took to work with me today, not a very good pic, but you get the idea)

I got this recipe last week from my wards crock pot night with the Relief Society and it is fantastic! I don't have the exact recipe in front of me, so this is going off of my memory, but I''m pretty sure I'm not forgetting anything.



4-6 chicken breasts

1 can corn drained

1 can black beans drained

2 cups salsa

8 oz cream cheese



Combined all (minus cream cheese) into crock pot, cook on low 4-6 hours or until chicken is cooked. Add cream cheese last 30 minutes of cooking. Stir and serve (the chicken should be tender enough that you can shred it. I learned a tip at the crock pot night that you can stick your beaters in and beat it all together for a couple seconds and it automatically shreds and stirs it, amazing!) You can either use it as a dip, or pour it over your chips, mmmmm......

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