Baked Lemon Pasta

This is such a great recipe for a hot summers day. It tastes so fresh. It is one of the pioneer woman's favorite recipes so if you follow her cooking blog you will like this.

1 pound thin spaghetti (don't substitute for regular, thin makes it seem so light and fresh)

1/2 stick butter (4 T.)

2 T. olive oil

2 garlic cloves, minced

juice of 1 lemon

zest of 1 lemon

2 cups sour cream

1/2 tsp kosher salt (more if desired)

grated parmesan cheese (fresh is best)

flat leaf parsley, chopped

extra lemon juice

Preheat oven to 375. Cooke spaghetti according to package directions until al dente.

In a skillet, melt butter with olive oil over LOW HEAT. When butter is melted, add minced garlic. Squeeze lemon juice into the pan and turn off the heat.

Add sour cream and stir mixture together. Add lemon zest and salt. Taste, then add more salt if necessary. Pour mixture over drained spaghetti and stir together. Pour spaghetti into an oven safe dish.

Bake, covered for 15 minutes. Then remove foil and bake for an additional 7-10 minutes. Don't bake too long or the pasta will drive out. When you remove it from the oven squeeze a little more lemon juice over the top. Top generously with Parmesan cheese, then chopped parsley.

Serve with crusty french bread and a simple green salad.

Baked Creamy Chicken Taquitos

This recipes is from www.ourbestbites.com, which is a great food website. I usually love most of their recipes. I really liked the creamy chicken mixture.

Baked Creamy Chicken Taquitos

1/3 C (3 oz) cream cheese

1/4 C green salsa

1T fresh lime juice

1/2 t cumin

1 t chili powder

1/2 t onion powder

1/4 t granulated garlic

3 T chopped cilantro

2 T sliced green onions

2 C shredded cooked chicken (for extra yumminess, use grilled taco chicken!)

1 C grated pepperjack cheese small corn tortillas

kosher salt

cooking spray

Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray. Heat cream cheese in the microwave for about 20-30 seconds so it's soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well. You can prepare up to this step ahead of time. Just keep the mixture in the fridge.

Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or are coming unrolled right away, just try heating them longer and try the paper towel thing. Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges. Roll it up as tight as you can.

Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top.

Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown. You can dip them in salsa, guacamole or whatever you like.

Sour Cream Pork Chops

I found this today at allrecipes.com You can visit it here. The majority of the family enjoyed them. I didn't do it in the crock pot, since I didn't have enough time, but frying them in a pan, letting them sit in an oven at 325 while I prepared everything else worked out just fine.

Golden Sweet Cornbread

I'm still here, just haven't been cooking anything interesting lately.  We ate at the cheesecake factory a few weeks ago and I had the best sweet cornbread.  I didn't think I liked cornbread (too dry), but I was wrong.  So, I have been hunting for a nice sweet recipe.  This is another allrecipes recipe...and did I mention it is so simple.

1 cup flour

1 cup yellow cornmeal

1 tsp. salt

3 1/2 tsp. baking powder

1 egg

1 cup milk

1/3 vegetable oil

Mix all ingredients together and pour in a greased 9 inch round  baking pan (you could also make muffins) and bake at 400 for 20-25 minutes.  I took mine out at 20 minutes, but it could have used a minute or two longer.  This is good served with black beans, or just eat it plain or with honey.

*Jenn, I don't know if you already have a cornbread recipe, but this would be great as a side with all your wonderful mexican food!

Panko Chicken Dijon

Panko Chicken Dijon

4 Chicken breast halves, skinned and boned
4 Tablespoons melted butter, divided
1 ½ Tablespoons Dijon Mustard
3 Tablespoons grated Parmesan cheese
½ cup Panko breading

Wash Chicken and pat dry. Combine 3 tablespoons of the butter with the mustard in a small dish. It may look curdled, but that’s okay.

Combine Parmesan and Panko in a flat dish. Dip chicken in butter mixture, then in crumb mixture, coating both sides. Place on sprayed shallow baking pan. Brush with remaining tablespoon butter. Bake 30 to 40 minutes or until cooked through and golden. Makes 4 servings

I like this recipie because it is simple and full of flavor. My kids loved this. It's has a little twist on a classic recipie.

*Panko is a crunchy Japanese style breading found in the Asian department of most supermarkets.

This is so yummy!!!

Kneaders Rasberry Bread PuddingCream mix:1 1/2 loaves aged, white bread1 qt. heavy cream3 C. sugar1 egg1 tsp. vanillaFruit Filling:5 C. frozen raspberries1 C. sugar1/2 C. apple juiceVanilla Sauce:1 1/3 C. butter5 Tbs. flour3 C. heavy cream2 tsp. vanilla1/3 C. sugarDirections:In large bowl combine cream, sugar, egg and vanilla. Cut bread into 1 1/2" cubes and add to cream mixture, coating bread well. Let stand 30 minutes stirring every 5 minutes to allow cream to absorb completely. For fruit filling, combine raspberries, sugar and apple juice, stirring until sugar is dissolved. Layer a 9x13 dark baking dish 3/4 full with bread mixture, pour fruit filling over bread mixture, spreading evenly, top with remaining bread. Bake 40 minutes at 375 degrees. Serve warm. Top with vanilla sauce. For vanilla sauce, over medium heat, melt butter, and add flour. Stir 10 minutes until it has a nutty aroma; do not brown. Add salt, cream and sugar and boil til mixture is thick. Remover from heat, adding vanilla. Serve this wonderful sauce cold.

Fish Tacos

Here's a very easy way to have pretty good fish tacos. Try them, even if they sound a little weird.

Batter-dipped frozen fish, the smaller fish stick ones
oil (not olive oil)
corn tortillas

Sauce:
cocktail sauce
tartar sauce

Toppings:
shredded cabbage (I usually just buy a bag of coleslaw mix and use the rest on something else)

Cook the fish according to package directions. Heat a tablespoon of oil in a pan. Fry corn tortillas, one at a time, until soft and slightly crunchy (you need to be able to fold them). In a small bowl, mix 1/4 c. cocktail sauce and 1/4c. tartar sauce.

To assemble:
Stack corn two corn tortillas together. Place two pieces of fish. Top with sauce and sprinkle with shredded cabbage.

Easy, quick and pretty good.

Butter-Suckin' Hotdogs

You've got to try hot dogs this way. I had one today, and dang, if it isn't really good.

http://www.myfirstkitchen.net/blog/2008/8/30/butter-suckin-hotdogs.html

Grandma's Green Bean Casserole

I made this for Thanksgiving this year with a few misgivings--how could I give up the tried and true Cream of Mushroom and French Fried Onion casserole? Boy, was I glad I did. A friend said that this was the best green bean casserole they've ever had. I got the recipe and picture from allrecipes. I'll be making this for Christmas dinner too (on the Sunday after Christmas).

2 tablespoons butter
2 tablespoons all-purpose flour
1 teaspoon salt
1 teaspoon white sugar
1/4 cup onion, diced
1 cup sour cream
3 (14.5 ounce) cans French style green beans, drained
2 cups shredded Cheddar cheese
1/2 cup crumbled buttery round crackers
1 tablespoon butter, melted


Preheat oven to 350 degrees. Melt 2 tablespoons butter in a large skillet over medium heat. Stir in flour until smooth, and cook for one minute. Stir in the salt, sugar, onion, and sour cream. Add green beans, and stir to coat.
Transfer the mixture to a 2 1/2 quart casserole dish. Spread shredded cheese over the top. In a small bowl, toss together cracker crumbs and remaining butter, and sprinkle over the cheese. Bake for 30 minutes in the preheated oven, or until the top is golden and cheese is bubbly.

Lean N Green Chili

I found this recipe off another food blog, Hot out of the Oven, and Shawn and I really liked it. I have a love/hate relationship with cumin. I can't stand how it smells-like dirty Mexico sweat or something, but it really works nice in this soup. The homemade tortilla strips are really simple and worth it-but you can always by the pre-made ones. The great thing about this soup is that it is low fat and calories, but high in flavor!!

8 (6 inch) corn tortillas, divided
2 tsp. vegetable oil, divided
1-2 medium Poblano Chile peppers or 1 green bell pepper, chopped
1/2 cup onion, chopped
1 lb. boneless chicken breasts, cut into small pieces
1 tsp. ground cumin
1 garlic clove, pressed
2 (14.5 oz) cans chicken broth
2 (15 oz) cans pinto beans, drained and rinsed
1 (10 oz) can Green Chile enchilada sauce
2 T. fresh cilantro, chopped

To make to tortilla strips cut four tortillas into strips and toss with 1 tsp. (or a little more) oil. Spread in single layer on pan and bake at 400 for 10-15 minutes or until crisp. Sprinkle with a little salt after removing from the oven.

For the soup, chop the chicken into small pieces and sprinkle with cumin. Put chicken in pan and cook for 5 minutes, or until done. Take chicken out of of pan and put in chopped pepper, onion, and garlic. Cook for three minutes and then add chicken back in, along with chicken broth, beans, and enchilada sauce. Take the remaining four tortillas and grate through a cheese grated into the soup. This is what acts as the thickener, making this soup much healthier! Reduce heat and simmer uncovered for 15 minutes. Sprinkle in cilantro and mix in. Serve with homemade tortilla strips and I think it would be good with a dollop of sour cream also!!

Creamy Chicken and Wild Rice Soup

Here is another recipe from AllRecipes (Les, I thought of you while eating this-I think you would like it). It was cold-well, cold for Las Vegas weather and I wanted soup for dinner, but didn't want to go to the store so this is pretty basic and I had everything on hand. I did make a few changes from the original recipe to reduce the fat a little.

4 cups chicken broth
2 cups water
2 cooked, boneless chicken breasts, shredded
1 (4.5 oz) package quick cooking long grain and wild rice with seasoning packet
1/2 tsp. salt
1/2 tsp. pepper
3/4 cup flour
6 T. butter (the original recipe called for 1/2 cup)
2 cups milk (the original recipe called for heavy cream)
I also added some veggies-onion, garlic, carrots, celery, and pepper.

In a large pot combine broth, water, and chicken. Bring to boil and stir in rice (not seasoning packet). Bring to boil again, cover, and remove from heat.

In pan over medium heat melt butter and add flour, salt, pepper and seasoning packet. Basically make a roux by reducing the heat to low and let it cook for a minute. Next, whisk in the milk a little at a time until fully incorporated and smooth. Cook until thickened 3-5 minutes.

Next, I sauteed some garlic, onion, carrots, celery, and peppers in a pot. When they were done I added all the veggies and the cream sauce to my big pot of rice, chicken, and broth. Mix it all together and cook about 10-15 minutes until heated through. Enjoy!!

Chocolate Chip Bundt Cake

This recipes comes from Julie Benson, a great cook in my ward. It is quick and easy, and especially good. You could make this cake all fancy with icing, but powdered sugar also works.

1 yellow cake mix
1 instant vanilla pudding mix
8 oz. sour cream
4 eggs
1/2 cup oil
1/2 cup water
1 1/2 cups chocolate chips

Mix all together and bake at 350 for 50 minutes.

Honey Mustard Chicken

Her picture too!

Thanks to Jenn, I found a great recipe blog, My Kitchen Cafe. Her recipes are right up my alley... good, regular food. Not the frou-frou, pan-seared, herb encrusted, mess up your kitchen with a hundred pans, and your kids turn their noses up at it, stuff. I recently made her Honey Mustard Chicken and it's delicious. If my kids would have tried it they would have loved it, but they were in a mood that evening and nothing was going to please them (except Matt, all he wanted was cottage cheese). The chicken is not too sweet, not to mustardy, just yummy. So, enjoy.

Honey Mustard Chicken
from We Are Eating (apparently she got it from somewhere else too!)


4 boneless, skinless chicken breasts, thawed and tenderized slightly (if they are overly thick, slice them in half)
1/3 cup butter, melted
1/3 cup honey
2 Tablespoons mustard (I used the basic yellow mustard since my husband is not a fan of Dijon mustard, but I bet it would be tasty with either)
1/4 teaspoon salt


Pre-heat oven to 350. Place chicken in shallow baking pan. In a small bowl, combine butter, honey, mustard and salt and whisk well. Pour over chicken. Bake for 45 minutes to an hour, basting every 15 minutes.

I'm making the egg roll recipe on her blog this evening. I'll post it here if it's a winner!

Jam's Pumpkin Bars

I call this Jam's Pumpkin Bars because my sister Jamie gave me the recipe and she likes to make these.  They are delicious, especially during this time of year.

1 (15 oz). can Pumpkin Puree

1 1/2 cup sugar

1 cup oil

4 eggs

Mix all wet ingredients together.

Then add...

2 cups flour

2 tsp. cinnamon

2 tsp. baking powder

1 tsp. baking soda

1 tsp. salt

2 bag of chocolate chips (in my mind this is mandatory, but I guess you could leave it out)

Mix all together and spread on jelly roll (11x17) pan that is NOT greased, although I did line mine with wax paper (just a habit that I often do when making brownies or bars, it helps them come out of the pan easier).  Bake at 350 for 30 minutes.  Cover with cream cheese frosting.

Cream Cheese Frosting

8 oz. cream cheese

1/4 cup (1/2 cube) butter

1 tsp. vanilla

2 tsp. milk

4 cups powdered sugar

Spread on bars when completely cool!

Pumpkin Cranberry Cookies

These are my favorite cookies. I wait all year for fresh cranberries to be stocked in the grocery store so I can start baking these. Even if you "think" you don't like cranberries try these. I know a lot of people do chocolate chips in their pumpkin cookies, these are better. And healthier, too :)

1 cup sugar
3/4 butter softened
1 egg
1 cup of Libby pure pumpkin
2 cups self rising flour
1 teaspoon cinnamon
1/2 nutmeg
1 and 1/2 cup of fresh cranberries chopped


Preheat oven 350 degrees. Using electric mixer, beat sugar and butter together in a medium bowl, until light and fluffy. Add egg, mix well. Add pumpkin and vanilla; mix well. Combine dry ingredients in a separate mixing bowl. Add to pumpkin mixture, mixing until just moist, using the electric mixer. Stir in cranberries. Drop by rounded spoonfuls onto ungreased cookie sheets. Bake for 15 minutes or until golden brown.

Enjoy :)