Baklava

This is best Baklava recipe ever. I made it with Sara in college and it's amazing every time I have it.

Sweet Chex Mix

Ingredients

1 1/2 c butter shopping list
1 c white kayro
1 c sugar
3 c Rice Chex
3 c Corn Chex
6 c golden grahams
1/2 c coconut
slivered almonds
How to make it

In large bowl combine cereals, coconut and almonds
In saucepan combine butter, sugar and kayro
Bring to a boil and boil for 2 minutes
Pour over cereal mixture
Spread on wax paper till slightly dry to touch
Separate into bite-sized clusters

Roasted Squash Soup with Sage

Time: 2 hours

Yield: Serves 8

-8 medium acorn squash (roundish)

-4 Tbls. mild extra virgin olive oil

-1 medium yellow onion, chopped

-1 tsp. smoked paprika

-2 Tbls. chopped sage, plus several leaves for garnish

-about 1 1/2 tsp. course sea salt

-2 galic cloves, chopped

-5 to 6 cups chicken broth

-1/2 tsp. freshly ground black pepper

-1/2 cup creme fraiche (I used heavy whipping cream,

but you can make your own creme with

buttermilk and whipping cream)

1. Preheat oven to 375. Cut top third off each squash. Scoop out seeds from squash bottoms and tops; discard. Trim just enough off bottom of each squash so that it sits straight. (Don't cut off too much).
2. Set squash bottoms and tops on 2 large baking sheets and drizzle with about 2 Tbsp. oil, rubbing it all over insides and rims. Bake 45 to 55 mins. or until flesh is soft and golden brown, but before squash start collapsing.
3. Meanwhile, heat remaning 2 Tbsp. oil in a large pot over medium heat; add onion, paprika, sage, and 1/2 tsp. salt and cook until golden brown , about 5 minutes. Add garlic and cook 2 minutes more.
4. Scoop cooked flesh from squash into pot, leaving enough flesh so that squash keep their shape. Pave over any holes in squash "bowls" with some cooked squash and keep them warm.
5. To pot add 5 cups stock, remaing 1 tsp. salt and the pepper. bring to a boil; reduce heat and simmer 5 minutes. Add salt to taste.
6. Puree soup in batches in a blender, adding more stock if soup is too thick (cover top with a towel to keep hot soup from spurting out). Reheat in pot. Stir in creme fraiche and more stock if necessary.
7. Laddle soup into squash bowls and top with sage leaves.

Janies Texas Sheet Cake!

Preheat oven to 400

Stir together in large bowl:
-2 cups sugar
-2 cups flour

Stir the following over medium heat until mixture is boiling. Pour over flour mixture.
-1 cup butter
-1 cup water
-1/4 cup cocoa

In a separate bowl:
-1/2 cup buttermilk
-2 eggs
-1 Tbl. Soda
Whip together and mix with flour and cocoa mixture.
Pour into greased (buttered) jelly roll pan and bake at 400 for 15-20 minutes.

In a pan melt:
1/2 cupp butter
1/3 cup milk
1/4 cup cocoa
Bring to a boil, stirring constantly, remove from heat.
-add 3/4 cup to 1 lb powdered sugar
And whip until smooth. Pour over cake that is still warm. Add nuts to top if desired. Yummy yummy!

Greek Pasta (by Breck Reed)

Ingredients:
1 lb. penne pasta
¾ cup feta cheese
4-6 chopped cherry tomatoes
½ package baby spinach chopped
¼ cup milk
¾ cup pesto sauce
½ cup sliced peppers
1 cup ranch dressing

Directions:
1. Cook pasta until you have 4 more minutes left and add the peppers to the boiling pasta.
2. Drain pasta/pepper mixture
3. Add the pesto and feta to the drained pasta.
4. Add tomatoes, spinach, and peppers to the mixture.
5. Add milk to ranch dressing.
6. Add ranch mixture unto the pasta.
7. Add grilled chicken strips or shredded chicken if desired. (Boiled chicken works well, boil chicken 15 minutes then shred.)

Country Fried Chicken

Well this isn't the healthiest, but it's so good!

Country Fried Chicken
Jayne Swapp

1 frying chicken
shortening
3 tsp. Garlic salt
½ c. milk
1 tsp. Paprika
1 egg
¼ tsp. Poultry seasoning
1 c. flour
1 tsp. Black pepper

Blend milk and egg. Combine flour and seasonings in paper or plastic bag. Shake chicken in this seasoned flour. Dip chicken pieces in milk/egg mixture. Shake chicken a second time in seasoning mixture to coat evenly and thoroughly. Melt shortening in skillet to about ½ to 1 inch deep and heat to 350˚. Brown chicken on all sides. Reduce heat to 275˚. And continue cooking until chicken is tender, about 30-40 minutes. Do not cover. Turn chicken several times during cooking. Drain on paper towels

Search Box

I was trying to find a recipe earlier and I couldn't (took too long, dumb computer, etc...). Anyway, I decided that we really need to have a search box on the blog. Ladies, what do you think? :)

Brats with Spicy Stewed Peppers

INGREDIENTS:
1 large red bell pepper
1 large yellow bell pepper
1 medium jalapeno chile pepper
1 medium red onion
1/4 cup unsalted butter
1 teaspoon fennel seed
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons spicy brown mustard
5 fresh bratwurst
5 large hot dog buns

DIRECTIONS:
Remove and discard the stems and seeds from the bell peppers and jalapeno pepper. Cut the bell peppers lengthwise into 1/3-inch strips. Finely chop the jalapeno pepper. Cut the onion in half through the stem and root ends. Cut each half crosswise into 1/2-inch slices. Melt the butter in pan. Add the peppers, onion, fennel seed, salt, and pepper. Mix well with tongs. Cook the vegetables in the pan over direct medium heat, with the lid closed as much as possible, until they are tender and golden brown in spots, 10 to 15 minutes, stirring occasionally. When the vegetables are tender, add and mustard. Mix well with tongs.

Prepare Brats per the directions on the packaging

Put the Brats in the buns, cover with the pepper mixture, top with condiments of choice (I prefer ketchup) and enjoy.

YUM!

Zesty Chicken Enchiladas (ala Jane Griffith)

The Griffith family had us over for dinner a few months ago and they served some amazing enchiladas. Jane was kind enough to share the recipe. I was surprised that the yummy enchiladas were so good and yet so easy to make. Here you go!

1-2 lb shredded chicken
1 14.5 oz can diced tomatoes, drained
16 oz jar mild Green Salsa
1 c cream
1 1/4 c Grated Jack Cheese
8 6-inch tortillas (I like flour, the recipe suggests corn)

1. In large bowl, combine chicken, tomatoes, mild Green Salsa, cream, 1 cup cheese, 1/2 of the tomatillo sauce, and 1/2 tsp salt and pepper.

2. Warm tortillas according to the package directions. Spread remaining green sauce in 9x13 baking dish. Roll the chicken mixture in the tortillas and place in baking dish.

3. Top with remaining cheese (and maybe a little extra:)) Bake 350' for 10-15 minutes, or until the enchiladas begin to brown.

Brownie Pudding

Brownie Pudding

1 c all-purpose Flour

1/2 c Sugar

2 Tbsp unsweetened Cocoa Powder

2 tsp Baking Powder

1/2 tsp Salt

1/2 c Milk

2 Tbsp Cooking Oil

1 tsp Vanilla

3/4 c Sugar

1/4 c unsweetened Cocoa Powder

1 1/2 c Water, boiling

Preheat oven to 350 degrees. In a large mixing bowl, mix flour, sugar, cocoa, baking powder, and salt until well blended. Add milk, oil, and vanilla. Stir until smooth. Turn into un-greased 8x8x2 inch baking pan. Combine sugar and cocoa. Gradually stir in boiling water. Pour liquid mixture evenly over mixture in pan. Bake for 30 minutes or until cake tests done.

Serve warm (hot) over vanilla ice cream.

Pistachio-Parmesan Chicken

This week Ben and I are taking our "Anniversary/I-desperately-need-to-get-out-of-Provo-before-I-start-school-again-this-summer Vacation." Since we're crashing at Greg & Darlene's house, we decided to cook dinner for them tonight. The menu: Pistachio-Parmesan Chicken, Roasted Vegetables, and rye bread, with Brownie Pudding for dessert.

Pistachio-Parmesan Chicken

6 Tbsp unsalted Butter

3/4 c finely chopped unsalted Pistachio nuts**

1/3 c grated Parmesan cheese

1/4 c all-purpose Flour

2 tsp Salt

2 Eggs

4 large chicken breasts (boneless and skinless)

Preheat oven to 375. Place butter in roasting pan and melt in oven 4-5 minutes. Remove from oven and set aside.

In a shallow dish, mix together pistachios, cheese, flour, and salt. In another shallow dish, beat eggs with fork to slightly foamy consistency.

Dip chicken pieces first in pistachio mixture, then in eggs, then back into pistachio mixture, coating generously. Place in melted buter in roasting pan.

Bake uncovered (at 375) for 45 minutes. Spoon juices from bottom of pan over chicken; bake 15 minutes more, until golden in color.

**Note: Chop pistachios in food processor or blender. If using salted pistachios, omit the salt from the recipe.

Roasted Vegetables

This is one of my favorite summer dishes. It's perfect as a side dish, mixed in with pasta, or even on top of pork chops. The colors are just as amazing as the flavor, and sometimes I can't decide if I want to eat it or just look at it! It's very versatile, and quite a matter of taste, so here are some basic guidelines - feel free to mix it up a little. (I made it for four the other day, so these are the measurements I used.)

Roasted Vegetables

1 sm. Zucchini
1 sm. Summer Squash
1 Red Bell Pepper
1 Green Bell Pepper
1/2 bunch Asparagus
2 Red Onions
olive oil
Kosher salt
freshly ground black pepper


Preheat oven to 375. Cut up vegetables into large pieces (peppers and onions about 1 inch square, zucchini/summer squash around 1/4 inch thick, asparagus about 2 inches long, etc). Toss with a few Tbsp olive oil - everything should be coated well, but you don't want a ton left in the bottom. Salt and Pepper to taste and mix well to blend.

Spread out evenly on a cookie sheet (with sides). Depending on how many veggies you use, it may take up two cookie sheets. (*Note: putting foil on the sheet first makes for easier clean up). Bake for 30 min-1 hr, or until for tender, mixing 2-3 times. Immediately turn the oven to Broil and cook until veggies are caramelized and edges look slightly charred.

(here's a before shot; sadly I forgot to take a picture after I cooked it)