Chicken Peanut Thai Noodles

1 lb whole wheat thin spaghetti noodles

2 Tablespoons sesame oil
1 garlic clove, peeled
1 (1 inch) piece of fresh ginger, peeled
½ Cup smooth peanut butter
¼ Cup soy sauce
2 Tablespoons brown sugar
1 Tablespoon rice vinegar
1 teaspoon crushed red pepper flakes
1 Cup hot water
2 Tablespoons extra virgin olive oil
½ Cup finely chopped white onion
½ Cup finely chopped red or orange bell pepper
1 Cup cooked, shredded chicken breast
¼ Cup finely chopped cilantro leaves (missing in picture, it’s much better with cilantro)
1/2 teaspoon salt, or to taste
¼ Cup dry roasted peanuts, chopped (optional)
2 Tablespoons sesame seeds (optional)

1.     1.  Cook noodles according to package. Drain, rinse with cold water, place in large pasta bowl and toss with sesame oil. Set aside.

2.      2. Place garlic and ginger in food processor until well chopped. Add peanut butter, soy sauce, brown sugar, vinegar and red pepper flakes. Pulse until well combined and slowly add hot water. Set aside.

3.     3.  Place olive oil in hot skillet over medium heat. Saute onion and bell pepper for 5 minutes or until softened. Stir in chicken breast, cilantro and salt. Stir until heated through.

4.      4. Add sauce and chicken mixture to noodles. Toss to coat and garnish with peanuts and sesame seeds if desired.

6 servings

Taco Soup

This is something my mom made a lot growing up. However, I actually got this variation from my sister in-law Jenna. We love this for a yummy (quick and easy) dinner.

1 lb. ground beef

1 onion, chopped

1 pkg. taco seasoning

2/3 cup picante sauce

1 can diced tomato

1 can black beans

1 can kidney beans

1 can whole kernal corn

sliced olives

1 packet Ranch Dressing mix (optional)

--Brown hamburger with onion, drain grease. Add ingredients to beef in a large soup pan. Bring to a boil. I like to add the Ranch dressing mix to our soup...and I omit the picante sauce (it works fine with both together). Add water until soup is desired thickness. Serve with tortilla chips or corn chips, and top with cheese and sour cream. Simmer, uncovered, for 5-10 minutes.

Recipe Credit: Jenna's recipe blog

Oatmeal Raisin Bars

We made this one for a family dinner, and it was delicious!

Prep time:  10 mins

Cook time:  30 mins

Total time:  40 mins

Yields: 24 Bars

Ingredients

·         2 cups quick oatmeal

·         1 cup flour

·         1 cup brown sugar

·         2 tsp baking powder

·         2 tsp cinnamon

·         1 tsp salt

·         1 stick of butter, softened

·         ½ cup peanut butter

·         10 ounces peach preserve or jam

·         ½ cup raisins, chopped

·         ½ cup pecans, chopped

Instructions

1.      Preheat oven to 375 degrees F.

2.      Lightly grease a 9×13 baking pan.

3.      Add oats, flour, sugar, baking powder, cinnamon, and salt into blender and blend until all is combined.

4.      Pour into a bowl and add in butter and peanut butter.

5.      Stir until crumbly.

6.      Add 3 cups of the mixture to baking dish and press it down evenly with hands.

7.      With a fork, stir peach preserves in a bowl until smooth.

8.      Spread over cookie base, leaving ¼ inch edge.

9.      Add raisins and pecans to remaining crumb mixture and sprinkle over preserves, pressing down gently.

10.  Bake for 30 minutes.

11.  Cool for 15 minutes or more until firm and able to hold its shape.

12.  Cut into 24 bars.

Recipe Credit: CookEatDelicious.com

Amy West's Spanish Rice

We made this for a potluck type thing, and it was fantastic! I don't usually like eating white rice (just because I grew up always eating brown rice), but for this dish, I will definitely make an exception. This was super yummy! And not as hard as I thought it would be. Ha.

Spanish Rice (in Oven)

4 cups white rice
4 t. garlic
4 t. onion granules
5 1/2 cups water
4 t. salt
1 (16 oz.) tomato sauce
1 (16 oz.) diced tomatoes
1/3 cup oil

Heat oil in a pan. Brown rice in oil until it turns white (about 7-8 min), then take off heat. Add in other ingredients and bring to a boil. When it comes to a boil, turn heat to medium and boil 3-4 more minutes. Transfer to a foil pan or a 9x13 and bake covered with foil in oven @ 350 degrees for about 30 minutes.

Spanish Rice (for Rice Cooker)

2 cups rice

2 tsp. garlic, minced

2 tsp. onion granules (NOT onion salt! NOT onion powder!)

2 tsp. salt

1/2 (15 oz.) can tomato sauce

1/2 (15 oz.) can diced tomatoes

water

Put rice, garlic, onion granules, and salt in the rice cooker.  Pour both 1/2 cans of tomato sauce/tomatoes into a 4 cup measuring cup.  Fill up the rest of the measuring cup to 4 cups with water.  Pour tomato/water mixture into the rice cooker.  Turn on rice cooker until done.  Stir rice. Serve.

Recipe Credit: Jenna Steed's cookbook

Mini Cinnamon Rolls

I've seriously already made these about four times, and Jeff keeps begging me to make more. But I'm afraid it'll just make us fat haha. These are SUPER yummy. And SUPER easy. You have to try them. You'll be hooked. Like we are now. :)

Ingredients:

1-8oz tube crescent roll dough

2 Tablespoons butter

cinnamon

brown sugar

For the maple icing:

1 teaspoon maple syrup

1 Tablespoon skim milk

3/4 cup powdered sugar

Directions:

1. Preheat oven according to crescent roll dough package directions. Layout half the dough (4 triangles) and pinch all the seams together. Flip over and pinch the seams on the back side together too.

2. Using a rolling pin, smooth the seams and roll the dough into a square about 1/4″ thick. Brush with half the butter, and sprinkle with as much cinnamon and brown sugar as you want. Roll into a log and cut into 8 pieces.

3. Place mini cinnamon rolls into a non-stick sprayed mini muffin tin. Repeat steps 1 and 2 with the other half of the crescent roll dough. Bake according to package directions.

4. Meanwhile whisk together maple syrup and milk in a bowl. Add in powdered sugar until desired consistency is reached. Drizzle over warm cinnamon rolls.

Recipe Credit: Iowa Girl Eats

Dad's New Mexico Enchiladas (Mission Enchiladas)

Yum yum YUM! We made these the other night, and they were great. This is a perfect meal for a busier night. I am always telling Jeff how all Mexican food is pretty much the same, but I thought this was a great little twist on a Mexican dish. Jeff said that he used to eat this meal almost every Sunday with his family growing up, and he always loved it so much. Now I do, too. Delicious!

1 can red enchilada sauce (or green)
1 can tomato soup
1 lb. fried hamburger
corn tortillas
taco seasoning

Mix red (or green) enchilada sauce and tomato soup. Heat. Fry hamburger. (We added some taco seasoning, which we think makes it taste even better).  Fry corn tortillas in oil to soften so they are pliable (Dad saves fat grams and doesn't fry the tortilla). Garnish: cheese, lettuce, onions, tomatoes, avocado, olives, sour cream, etc. Layer the tortillas dipped in the sauce. Top with hamburger and with desired toppings. Usually we stack 3 or 4 layers for a serving.

Recipe Credit: Jenna Steed's cookbook :)

Slow cooker Pulled BBQ Chicken Sandwiches with Caramelized Onions

This was absolutely delicious! We gobbled it up so fast. And it was super easy, too. Try it! Prep time: 5 mins Cook time: 6 hours Total time: 6 hours 5 mins Serves: 4 Ingredients o    1 1/2 lbs. boneless skinless chicken breasts o    1 18 oz jar BBQ sauce o    2 large onions,thinly sliced o    1 tablespoon butter o    4 hamburger rolls, buttered and toasted o    butter for hamburger rolls Instructions 1.    Place the chicken in slow cooker. 2.    Cover with BBQ sauce 3.    Cook on high for about 5 1/2 to 6 hours. 4.    Remove the chicken and shred on cutting board. 5.    Return to the crock pot and incorporate the shredded chicken with BBQ sauce 6.    Distribute onto toasted buns and top with cooked onions ONIONS 1.    Place the 1 tablespoon butter in a large pot with a lid. 2.    When the butter is melted, add the onions and cover. 3.    Cook on medium low for about 45 minutes, covered stirring occasionally. Recipe Credit: The Hungry Housewife

Fruit Pizza

I made this one for Jeff's birthday this year, and it was a HUGE hit. It was gone in about ten minutes. This thing was also perfect because it was quick and yummy. Highly recommend you give it a try.

Crust:
1 tube (16 1/2 oz) refrigerated sugar cookie dough

Spread:
1 (8 oz) block cream cheese, softened
1/3 cup powdered sugar
1 t. pure vanilla extract

Topping:
Assorted fruit, such as sliced strawberries, sliced kiwi, canned mandarin oranges, blueberries, grapes, etc. Be creative here and top your pizza with anything you like!

Glaze: (optional)
1 T cornstarch
2/3 cup sugar
3/4 cup orange juice

Allow cookie dough to soften a bit. Lightly spray a 14-inch pizza pan or round baking stone with Pam and press dough out to 2 inches from the edge of any pan you are using. (Dough expands while baking)

Allow cookie to cool completely before icing.

Using a mixer, mix cream cheese, powdered sugar, and vanilla until smooth. Spread icing evenly onto cooled cookie.

Wash, dry and slice fruit (as needed) for arranging on pizza. If you want a symmetrical design, start in the center and work outward. Otherwise, arrange fruit as desired.

Optional Glaze:
Mix together cornstarch, sugar, and orange juice to make the glaze. Pour desired amount of glaze onto pizza immediately before serving. **I did not use the glaze, but it it delicious!

Slice to serve!

Bow Tie Chicken

This is actually a recipe I found on the Disney family website. It is really quick and easy to put together. Only takes about 20 minutes to put everything together and throw it in the oven. We love this for a quick tasty meal.

Prep Time: 20 minutes

Ready In: 50 minutes
Yield: 4 servings

Ingredients
2 cups bow tie pasta
1 cup pasta sauce
1/2 cup Hidden Valley® Original Ranch® Dressing, divided
1 tablespoon olive oil
1/2 pound (or one large) boneless, skinless chicken breast
1 cup frozen peas
1 cup frozen corn
1/2 cup crumbled feta cheese
1/4 cup bread crumbs 

Directions     

1. Preheat oven to 350°F.
2. Grease a 10-inch round casserole dish.
3. Cook pasta according to package directions. Drain.
4. Stir sauce and 1/4 cup dressing into pasta; set aside.
5. Heat olive oil in frying pan. Cook chicken over medium heat. Remove chicken; cut into small pieces. Return chicken to frying pan. Add peas, corn and feta to frying pan; simmer for 5 minutes.
6. Scoop half the pasta mixture into casserole dish. Layer half the chicken mixture on top of the pasta. Repeat.
7. Drizzle remaining dressing and sprinkle bread crumbs on top. Bake for 30 minutes.

Recipe Credit: disneyfamily.com

Homemade Cinnamon Rolls

So this was my very first time making homemade cinnamon rolls, and these were heavenly. These may have been the best cinnamon rolls I had ever tasted. Honestly. They turned out so much better than I expected. And all of our neighbors could smell them in our complex. The only thing I would suggest is to half this recipe if you're just making them for a couple of people. We had to give some away to friends because we had about two whole pans of these suckers. They were absolutely DELICIOUS though. Enjoy!

·         1/2 c. very warm water

·         1 T. sugar

·         2 T. yeast

·         1/2 c. melted butter

·         2 eggs

·         2 t. salt

·         1/2 c. sugar

·         1 1/2 c. warm milk

·         5 1/2 c. flour (I usually sneak in about 2 cups whole wheat and then finish it off with unbleached)

·         butter

·         brown sugar

·         sugar

·         cinnamon

Icing

·         butter

·         vanilla

·         milk

·         powdered sugar

1.      Combine water, 1 T. sugar and yeast.  Set aside for 5 minutes to activate.

2.      Mix 1/2 c. sugar, melted butter, eggs, and salt.  Add yeast mixture.

3.      Stir in warm milk.

4.      Add 5 cups flour, 1-2 cups at a time.

5.      Knead dough on a well-floured surface, adding flour as necessary, until dough isn’t sticky.

6.      Let rise until double in a clean, oiled bowl.

7.      Punch down risen dough.  Separate into two pieces.

8.      Roll out dough in a large rectangle.  Spread with softened butter.  Sprinkle liberally with brown sugar, white sugar, and cinnamon.

9.      Roll dough.  Floss dough into about 12 (1-inch) rolls.  Place in 9×13 pan.  Let rise until double.

10.  Bake at 350° for 20-22 minutes.  Spread icing while hot.

For icing, melt butter (about 2 T.).  Add 1 tsp. vanilla and 2 T. milk.  Sift powdered sugar into mixture and stir well.  I never measure this.  You can absolutely use more of any ingredient.

Recipe Credit: The Finer Things in Life

Chicken Broccoli Stir Fry

I was pretty surprised how much Jeff liked this one. It was a little too spicy for me with the crushed red pepper, but other than that, it was absolutely delicious, and super quick! He gobbled up two full plates within about ten minutes. It was great.

Prep time: 10 mins Total time: 25 mins Serves: 4

1/2 lb angel hair pasta (capellini), uncooked
2 1/2 cups fresh broccoli florets, uncooked
1 cup fresh shredded carrot (or diced carrot), uncooked
1 lb boneless, skinless chicken breasts or tenderloins, cut into bite-sized pieces (or thin strips, if you prefer)
1 cup Kraft Asian Toasted Sesame Dressing
4 Tbsp soy sauce
1/2 tsp ground ginger
1/2 tsp garlic powder
1/2 tsp crushed red pepper (if you like - we didn't & it was fine without)
2/3 cup chopped dry roasted peanuts

• Cook pasta in large pot as directed on package. Add broccoli to boiling water for the last 3 mins.
• Meanwhile, spray a large non-stick skillet with cooking spray; heat on medium-high heat. Add chicken pieces, shredded/diced carrot, and peanuts; cook 6-8 mins, or until done, stirring occasionally.
• Stir dressing, soy sauce and seasonings into chicken; cook 1 min, stirring occasionally.
• Drain pasta/broccoli; place in large bowl.
• Add chicken/sauce mixture; mix lightly (tongs are the easiest way to mix this).
• Serve

NOTE: Add in whatever vegetables you have on hand such as snow peas, sliced bell peppers, chopped red or green onions, etc. You can substitute them for the broccoli & carrots or just add them in.

Enjoy!

Recipe Credit: Dinner Time Ideas

Chicken Curry (BYU Jerusalem)

Oh my goodness, this was probably my absolute favorite dish I had while at the BYU Jerusalem Center. I looked forward to having this SO much. It is a little different than your classic curry recipe, but I just love it!

2 small chicken breasts, cut into bite-size pieces
1 medium chopped onion
2 cloves garlic, minced
1 can sliced pineapple
2 green apples, sliced
1 cup dried apricots (chopped into small pieces)
1 c. coconut milk
1 zest ginger (or about 1 tsp)
1 t chili powder
salt and pepper to taste

1. Saute chopped onion and minced garlic in olive oil and small amount of butter. Add sliced chicken.
2. When cooked thoroughly, add the rest of the ingredients and simmer until sauce is thickened.
3. Serve over rice or noodles. YUM!

Swedish Oatmeal Pancakes

Wow, I had one bite of these amazing pancakes and I was literally hooked. I'm sure my husband gets so tired of hearing how bad I want them all the time. They are by FAR my favorite pancakes ever. I love them served with butter and brown sugar on top. One of my old roommates made these almost every weekend, and I finally got the recipe from her. Here it is:

2 c. rolled oats
1/2 c. flour
3 T sugar
1 t baking powder
1 t baking soda
1/4 t salt
2 c. buttermilk
2 eggs, beaten
1/4 c. canola oil
1 t vanilla extract

1. In a medium-large bowl, combine the dry ingredients. Add the wet ingredients. Stir until combined. Don't worry about small lumps.
2. Let sit for at least 30 min or, if desired, overnight. If batter has thickened too much add some more buttermilk until it reaches desired consistency.
3. Cook on a seasoned griddle on medium heat.
4. Serve with butter, brown sugar, syrup. Enjoy.

Recipe Credit: Loie Benson

Tamale Pie

This was probably one of my favorites, if not my favorite meal growing up. Don't really know why. Nothing too special about it. But I love it.

1 lb. ground beef
1 medium onion (chopped)
1 bell pepper (chopped)
1 1/4 c. milk
1 c. hot water
1 c. yellow cornmeal
1-8 oz. can tomato sauce
1 T salt
2 T sugar
2 T chili powder
1 can kernel corn
1/2 c. chopped ripe olives

Pre-heat the oven to 350 degrees. Brown meat with onions and bell peppers. Drain. Then add the rest of the ingredients. Pour into a 9x13 pan and bake 1 hr. in the oven. Enjoy!

Hummus (BYU Jerusalem)

I spent a semester abroad at the BYU Jerusalem Center (BEST. thing. EVER), and we had this a lot. Believe it or not, I actually hated hummus before I went to Jerusalem. Wow, did that change quick. Here is a recipe I picked up while I was there!

1 c. chickpeas (drained)
1 T tahini (sesame seed paste)
1 T lemon juice
1 small clove garlic (I like to put a little extra in, I LOVE garlic)
2 T water
1/4 t cumin

1. Attach bowl to food processor to the base and insert blade.
2. Peel clove of garlic and chop off the flat end. Place peeled garlic in the bowl of the food processor. (Note: Lay clove on flat surface. Place blade flat on top of clove and pound with fist to help remove outer covering).
3. Close lid on food processor. Make sure the lid is tightly locked into place, or the food processor will not start.
4. Pulse food processor until the garlic is roughly chopped.
5. Remove the lid and add remainder of ingredients. (Note: Make sure to stir the paste before you add it to the bowl).
6. Secure lid and pulse until hummus reaches desired texture. It may be necessary to add water or chickpeas and stir hummus between pulsing.
7. Add salt and pepper to taste.
8. Pour into bowl, serve with pita, chips, veggies.

Doritos Taco Salad

1 bag Romaine salad mix

1/2 cup chopped green onions or sliced red onions
1 can olives

4 oz. grated Cheddar cheese

1 lb. cooked ground beef with taco seasoning added

1 can kidney beans, rinsed and drained

1 bag taco flavored tortilla chips or nacho flavor chips (Doritos)

1 tomato, chopped

Italian dressing (may sound weird, but my family always liked Italian on it growing up)
sour cream (optional)

--Cook ground beef (if using taco seasoning, follow directions on the pkg.). Toss ALL together. Serve immediately.

Adapted from: Jenna Steed

Cheesy Chicken, Broccoli & Rice Casserole

 

Prep time

5 mins

Cook time

30 mins

Total time

35 mins

 

This Cheesy Chicken Broccoli and Rice Casserole is sure to become a new family favorite! Made with rotisserie chicken, this time-saving recipe is perfect for weeknights!

Serves: Serves 6-8

• 2 cups of diced rotisserie chicken {or any other cooked chicken}
• 2 cups broccoli florets, broken down into bite-sized pieces
• 1 can cream of chicken soup {can use low-sodium or Healthy Request}
• 2 cups cooked rice
• 1½ cups shredded cheese
• ½ cup mayonnaise
• ½-3/4 cup crushed corn flakes
• 2 tbsp Challenge butter, melted

Instructions

1. Preheat oven to 350 degrees. Combine all ingredients into a greased 9x13 baking dish. I use a 9x13 because we like extra room for our corn flakes {more crunch!} but this recipe will fit into an 8x8 or 9x9 baking dish.
2. Mix up all the ingredients except corn flakes and butter right in the baking dish.
3. Sprinkle the crushed corn flakes over the top of the casserole.
4. Drizzle melted butter over the top.
5. Bake for 30-35 minutes or until casserole is heated through.

Recipe Credit: Mom on Timeout

BBQ Chopped Chicken Salad

Jeff and I have brought this to several get-togethers, and each time, at least one or two people have asked us how to make it. We even had an older lady almost beg us to e-mail it to her! I was definitely shocked. It is super simple to make, and it has proved to be one of our most favorite salads.

3 cups cooked, cubed Chicken

1 head finely chopped Romaine lettuce

1 can Black Beans, drained and rinsed

1 can corn, drained
1/2 can black olives, rinsed and drained

1 cup Colby Jack Cheese, shredded

2 Green Onions, chopped

1/2 cup finely chopped fresh cilantro
1 or 2 Roma tomatoes, diced
1/4 c. finely sliced red onions

crumbled tortilla chips or strips, amount to your liking

Toss everything together in a large bowl.

BBQ Dressing

3/4-1 full package Hidden Valley Ranch
1/2-3/4 cup BBQ Sauce - any variety

Prepare ranch dressing a few hours ahead. Toss just
barely enough of the Ranch Dressing through all the salad (That you
tossed above). Then drizzle with BBQ sauce. Toss again and serve
immediately. Sprinkle with some of the tortilla chips on the top.

If you prefer, you can make individual servings. Salad could be
served on individual plates with tomatoes and tortilla strips arranged
on the outside edge of main salad ingredients, pre-tossed with Ranch
Dressing, chicken strips, sprinkled with green onions and BBQ sauce
drizzled on the top, and a lime wedge on the side. Dressing then
becomes a bit of guess work. The portions would be approx. 2-3 parts
Ranch Dressing to 1 part BBQ sauce.

Serves: 4-6

Strawberry Pretzel 'Salad'

I actually had this one on a group date a couple of years ago and I remember liking it a LOT, but then I kinda just forgot about it until a couple of weeks ago when I saw it somewhere else. This is one of my favorites! Pretty simple, too. I like those, if you can't tell.

2 1/2 cups Pretzels, crushed into small pieces

2/3 cup Butter (salted), melted

3 Tablespoons Sugar

8 oz. package Cream Cheese, softened

8 oz. container Cool Whip, thawed in refrigerator

1 cup Sugar

2 small boxes Strawberry Jello

2 cups Water, boiling

14 - 20 oz. Sliced Strawberries, frozen

1. Crush the pretzels by hand or in their cellophane bag.

2. Melt the butter and combine with the crushed pretzels and 3 T. sugar.

3. Spread pretzel mixture in a 13" X 9" baking pan. Bake for 10 minutes at 350 degrees. Cool.

4. Whip the softened cream cheese, Cool Whip and sugar in a large bowl using an electric mixer. Spread white layer on the cooled pretzel layer using a spatula or the back of a spoon. Make sure that all the edges are sealed and there are no holes.

5. Combine the two Jell-O mixes with boiling water and frozen strawberries. Refrigerate and check it every 15 to 20 minutes. When the Jell-O mixture is starting to set--it thickens a bit but is not firm yet--it is time to add it to the salad

6. Spoon the strawberry slices in place on top of the white layer, first. Now pour the Jell-O evenly on top, spreading it with the back of a spoon if it has thickened beyond pouring.

Recipe Credit: Hub Pages

Crockpot Chocolate Lava Melting Cake

For our honeymoon, Jeff and I went on a week-long cruise to Mexico, and Jeff ate this dessert (no joke) every single night while we were on the ship (plus a few other desserts). I was really excited to find this online, and that it was SO easy! Enjoy.

FOR THE CAKE:

2 cups Brown Sugar

2 cups All-purpose Flour

6 Tablespoons Unsweetened Cocoa Powder

4 teaspoons Baking Powder

1 teaspoon Salt

1 cup Milk

4 Tablespoons Butter, melted

1 teaspoon Vanilla Extract

FOR THE FUDGE TOPPING:

1 1/2 cups Brown Sugar

1/2 cup Unsweetened Cocoa Powder

3 cups Boiling Water

Directions:   For the cake: Mix together the sugar, flour, cocoa, baking powder and salt in a large bowl. Stir in milk, melted butter and vanilla until combined. Spread the batter over the bottom of a large crockpot.

For the fudge topping:  Mix together the brown sugar and cocoa. Sprinkle mixture over the cake batter.

Pour the boiling water over the top. DO NOT STIR! Cover and cook on High for 2 - 2 1/2 hours.

Cake will be very hot! Turn off heat, and remove lid. Let sit 20-30 minutes before serving, so its still warm but wont burn your mouth : )  ENJOY!!

Recipe Credit: Life as a Lofthouse