Classic Herb Stuffing

Serves 18

1 Cup Butter

2 Cups Celery, diced

2 Onions, diced

2 tsp. Thyme

2 tsp. Sage

1 1/2 tsp. McCormick poultry seasoning

1 tsp. seasoned salt

1/2 tsp. ground black pepper

12 Cups dried bread cubes, unseasoned

4 Cups chicken broth

Directions

1. Preheat oven to 375 degrees F. Melt butter in large skillet on medium heat. Add celery and onion; cook and stir 5 minutes. Stir in thyme, poultry seasoning, seasoned salt and pepper.
2. Place bread cubes in large bowl. Add celery mixture and broth; toss gently until well mixed. Spoon into lightly greased 13x9-inch baking dish.
3. Bake 45 minutes or until heated through and lightly browned.

Yummy Swedish Meatballs

6 ServingsPrep: 30 min. Cook: 40 min.

Ingredients

• 3/4 cup seasoned bread crumbs
• 1 medium onion, chopped
• 2 Eggland's Best Eggs, lightly beaten
• 1/3 cup minced fresh parsley
• 1 teaspoon coarsely ground pepper
• 3/4 teaspoon salt
• 2 pounds ground beef
• GRAVY:
• 1/2 cup all-purpose flour
• 2-3/4 cups 2% milk
• 2 cans (10-1/2 ounces each) condensed beef consomme, undiluted
• 1 tablespoon Worcestershire sauce
• 1 teaspoon coarsely ground pepper
• 3/4 teaspoon salt
• NOODLES:
• 1 package (16 ounces) egg noodles
• 1/4 cup butter, cubed
• 1/4 cup minced fresh parsley

Directions

• In a large bowl, combine the first six ingredients. Add beef; mix
• lightly but thoroughly. Shape into 1-1/2-in. meatballs (about 36).
• In a large skillet, brown meatballs in batches. Using a slotted
• spoon, remove to paper towels to drain, reserving drippings in pan.
• 
  
• For gravy, stir flour into drippings; cook and stir until light brown (do not burn). Gradually whisk in milk until smooth. Stir in the consomme, Worcestershire sauce, pepper and salt. Bring to a boil; cook and stir for 2 minutes or until thickened.
• Return meatballs to pan. Cook, uncovered, 15-20 minutes longer or until meatballs are cooked through, stirring occasionally.
• Meanwhile, cook noodles according to package directions. Drain; toss with butter. Serve with meatball mixture; sprinkle with parsley. Yield: 6 servings. 

Kneaders Chunky Cinnamon French Toast

NOT Weight Watchers......not even close!


1 loaf Kneaders Chunky Cinnamon Bread cut into 8 thick slices (you can substitute this bread for any type of cinnamon swirl bread recipe)
8 eggs
3 C. Milk
1 Tbsp. Brown Sugar
3/4 teaspoon Salt
1 Tbsp. Vanilla
2 Tbsp. Butter

Butter a 9 x 13 glass baking dish generously.  Place the bread flat in the baking dish.  Mix all remaining ingredients, reserving the butter.  Dip the bred thoroughly in the egg mixture, then place flat in the baking dish.  Cut the butter into pieces and dot over the top.  Refrigerate over night or at least one hour.  Bake 45-50 minutes at 350 degrees.  Serves 8.


Kneaders Caramel Syrup
1 C. Brown Sugar
1 C. Heavy Whipping Cream
1 C. Light Karo Syrup

Blend together and heat on stove top until sugar is smooth.  Serve warm.  I like to add fresh strawberries and make homemade whipping cream to make this french toast perfect!  Enjoy.

Verde Chicken Mexican Lasagna!

Verde Chicken Mexican Lasagna 

1 pound chicken, cooked and shredded
1 (16-ounce) container sour cream
1 (15-ounce) can black beans, drained and rinsed
1 ½ cups green salsa
1 ½ cups frozen corn, thawed and drained
1 teaspoon garlic powder
½ teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/3 cup chopped cilantro (plus additional for garnishing)
12 soft taco size flour tortillas
1 (8-ounce) package shredded Mexican blend cheese

Preheat oven to 350 degrees.
 
Mix chicken, sour cream, black beans, salsa, corn, cilantro and spices in a large bowl. Taste and adjust

seasonings to your preference. Cut tortillas in half with kitchen shears.
 
In a 9x13 dish, scoop 1/3 of the chicken mixture into bottom of pan. Spread evenly. Place one layer of cut tortillas (about 4 tortillas) on chicken mixture to cover. Top with 1/3 of the amount of shredded cheese. Repeat with chicken mixture, tortillas, shredded cheese two more times. There should be three layers total.
 
Bake in oven for 20 – 25 minutes or until cheese is bubbly and casserole is warmed through. Serve with sour cream and additional chopped cilantro.

Swig Sugar Cookies

If you're not in St. George, and need to eat and eat and eat and re - eat this cookie, I found an amazing copycat recipe, made them for lunch with a friend, and they were amazing!

Here is the link to where I found it - http://www.vintagerevivals.com/

Thanks April for taking us there!

Swig Sugar Cookies

Ingredients:
1 C Butter (room temperature)
3/4 C Vegetable Oil
1 1/4 C Sugar
3/4 C Powdered Sugar
2 T Water
2 Eggs
1/2 t Baking Soda
1/2 t Cream of Tarter
1 t Salt
5 1/2 C Flour

Cream together Butter, Vegetable Oil, Sugars, Water, and Eggs.

Combine dry ingredients and slowly add to butter mixture.

Mix until everything is combined. Your dough should be a little crumbly and not sticky at all.

Roll a golf ball sized ball of dough and place it on your cookie sheet

Now its time to give these babies their signature rough edge. Put 1/4 c of sugar and a pinch of salt in a dish (this is in addition to the sugar and salt listed above.) Stick the bottom of a glass in it. This is going to be your cookie press.

Firmly press it into the center of your dough ball. You want your dough to spill out over the sides of the glass. If there is a lip its even better.

Bake at 350 for 8 minutes. They should just barely be browning on the bottom. Move cookies to a cooling rack. Once they are cool put them in the fridge.

Sour Cream Frosting

1/2 cup room temperature butter

3/4 C Sour Cream

Approx 1 2lb Package of Powdered Sugar (I never use the whole thing but love having extra on hand just incase I add to much milk!)

1 t salt

1/4 C Milk

Red Food Coloring

Start by creaming together butter and sour cream and salt. Slowly add powdered sugar. When it gets so thick its not frosting like add a splash of milk. Alternate this process until your frosting is the desired consistency. Add 1 drop of red food coloring and whip on high for 1 minute.

Keep cookies in a sealed container until they are ready to serve. The magic of a Swig Sugar Cookie is that the cookies are cold and the frosting is room temperature. Frost right before serving (if you make them in advance and need to refrigerate the frosting make sure you give it time to warm up before serving)

 

Cauliflower Alfredo Sauce

We were scared to try it, and ended up loving it!

 

Ingredients

• 1 lb. uncooked fettuccine noodles
• 3 small heads cauliflower
• 6 cups vegetable broth
• 6 cloves garlic, minced
• 1 tablespoon butter
• 1 teaspoon salt
• pinch of nutmeg
• pinch of black pepper
• 1 tablespoon olive oil
• ¼ cup heavy cream
• 1 cup starchy boiling water from pasta pot

Instructions

1. Chop the cauliflower. Bring the vegetable broth to a boil over medium high heat and add cauliflower. Cook until cauliflower is soft, about 15 minutes. In my experience, the longer you cook it, the smoother the sauce will be. Meanwhile, melt the butter in a large skillet over medium heat. Add the minced garlic and saute for 4-5 minutes or until soft and fragrant.
2. As the garlic and cauliflower are cooking, bring a large pot of water to boil and cook the fettuccine according to directions on package, reserving some of the starchy water to add to the sauce later.
3. Transfer cauliflower to a blender with about 2 cups of the broth. You may need to do this in batches depending on the size of your blender. Add the sauteed garlic, salt, nutmeg, and black pepper and puree until very smooth, about 5 minutes. Once the mixture is moving, stream the olive oil into the blender. Add more broth or water if the mixture is too thick to move through the blender. You want it to turn through the blender easily. When puree is very smooth, transfer back to the butter/garlic skillet.
4. Add the cream and cook over low heat. Add the starchy pasta water (or regular water if you’re not making pasta) and keep warm until ready to serve. Combine noodles and sauce in a large pot or skillet and serve immediately.

Notes

The sauce will “dry out” a little bit as it cools on the pasta. Adding a little water to the leftovers will help make it creamy again. Serving size is ⅛ of the noodles with about 1 cup of sauce

Pesto Pasta

The perfect light summer dish!

spaghetti
basil pesto (I just use the Classico brand from the store)
real parm cheese shreds
cilantro
tomatoes
cooked shredded chicken


Cook and drain spaghetti, add a little pesto at a time- until it tastes just right. A little goes a long way. Add cheese, cilantro and tomatoes to taste - Easy peasy and oh so tasty!  (it's good warm or cold)
 

Quick, easy, and delicious alfredo sauce

1 stick butter

1 8 oz. brick cream cheese (can use low fat)

2 tsp. granulated garlic powder

2 C milk

6 oz. grated or 8 oz.shredded parm cheese

1/8 t gr. black pepper

 

Melt butter in a medium saucepan over medium heat. Add cream cheese and garlic powder, stirring with wire whisk until smooth. Add milk, a little at a time, whisking to smooth out lumps. Stir in Parmesan and pepper. Remove from heat when sauce reaches desired consistency. Sauce will thicken rapidly, thin with milk if cooked too long. Toss with hot pasta to serve.

 

This is easy and yummie. I always keep bricks of cream cheese on hand for whatever anyway, like frostings, sauces, or stuffing's and who doesn't have parm cheese in the fridge or granulated garlic in their spice cupboard. This sauce is awesome and so versatile. Add broccoli, spinach, peas, grilled chicken, shrimp, or sundried tomatoes to your pasta of any shape, or make your own chicken alfredo pizza with it. Mmmm......alfredo.

 

Makes enough for I think about 6-8 servings

Banana drop cookies

Oven to 375

Mix:
1 1/2 C flour
1 C sugar
1/2 t baking soda
1 t salt
1/2 t cinnamon
1/4 ground ginger
1/4 t nutmeg

Then cut in 3/4 C butter until mixed
Add:
1/2 C chopped walnuts (*optional)
1 3/4 C oats
1 egg
1 C mashed, very ripe bananas (about 3)

Bake 12-15 minutes until cookies brown around edges.

Glaze when mostly cooled with glaze made up of: 2 C powdered sugar, 2-3 T milk, and a little bit of vanilla.

Crockpot Cheesy Tortellini

Ingredients:

1 lb. of roll sausage
1 clove garlic
1/4 tsp. oregano
1/4 tsp. dried basil
1 small bag of fresh spinach
2 cans of italian style diced tomatoes
1 box or 4 cups or chicken broth
1 block of cream cheese (1/3 low fat works)
1 bag of frozen tortellini

Brown the sausage and garlic. Drain. Put all ingredients in crockpot chunking up the cream cheese.  I put tortellini's on top so they don't over cook. Cook on low for 3-4 hrs. Serve with italian bread (bruchetta if you're ambitious). Yum! Serves 5-6

Protein power balls

Okay, these are so yummy and the perfect little snack to grab during crazy busy days, which I'm pretty sure all of us have crazy busy days EVERY day!

In a big bowl, combine:

1 C dried old fash oats
1/2 C peanut butter - Jif Natural is a good one (organic isn't sticky enough)
1/2 C almond butter
1/3 C Agave (I use Blue Organic)
2 T Honey
1 C coconut flakes (I use unsweetened organic)
3/4 C flaxseed (ground or seed - I do half and half)
1/4 C Chai seeds
1/4 - 1/2 C mini choco chips (I use sweetened organic)
1 tsp vanilla
2 scoops of protien powder (I use Elite chocolate or vanilla)
Optional: dried berries or nuts (I use dried blueberries)

Mix everything well together in a bowl. Refridgerate for 30-40 min. Once chilled, roll into whatever size balls you want, and store in fridge in airtight container. YUMMY and HEALTHY!