Saturday, November 28, 2009

Outback Steakhouse Alice Springs Chicken

I got this recipe from here.

Smothered Chicken

4 boneless skinless chicken breasts
Garlic powder and seasoned salt to taste
1 T. vegetable oil
8 oz. button mushrooms, cut in half or quarters
1 c. shredded Cheddar cheese blend
½ c. chopped green onions
½ c. real bacon bits (real bacon works best and tastes the best)
½ c. tomatoes
1 bottle BBQ sauce

Flatten chicken breasts to ¼ in. thick (or just cut chicken breasts in half horizontally). Sprinkle with seasonings. In a skillet, brown chicken in oil for 4 min., or until mostly cooked through (you could also grill them if that is easier) In a separate pan saute cut up bacon until crispy. Drain the excess grease. Add mushrooms to the bacon and cook until mushrooms are soft. Place chicken breasts on a cookie sheet or in a 9x13 pan. Squeeze a generous amount of bbq sauce on top of each chicken breast. Top the chicken with the mushroom and bacon mixture. Sprinkle the cheese all over the tops of the chicken breasts. Cover and cook until chicken is done and cheese is melted, about 10 minutes. When chicken is finished, top the chicken breasts with the fresh tomatoes and green onions. Serve with garlic mashed potatoes and honey mustard sauce.

Honey Mustard Sauce

1 c. mayo (can use fat free or low fat)
3/4 c. Dijon mustard
¼-1/2 c. honey
1/8 tsp. Cayenne pepper
2 T. Lime juice
1 tsp. Ginger powder

Mix. Add extra honey or lime for desired flavor.

Creamy Garlic Mashed Potatoes

5 lb. russet potatoes (or red potatoes)
½-1 whole 16oz. tub sour cream (depending on how much moisture you need in your potatoes)
1 cube butter
8 oz. half & half or milk
Fresh or dried Parsley
1 clove garlic
Salt & Pepper
½ c. Parmesan cheese (optional)

Peel potatoes and cut into large chunks. Boil water and add potato chunks. Boil until potatoes are fork tender. Drain majority of water from potatoes. Mash potatoes with either an electric mixer or potato masher. Add half and half, butter, sour cream, garlic, salt, pepper & Parmesan cheese.

Cranberry Feta Pinwheels

4 flour Tortillas (10 inches)
1 8 oz container of cream cheese
1 up (80z) ccontainer of feta cheese
1 pkg of craisins (6 oz)
1/2 bunch of green onions (1/4 cup)

Mix all ingredients together and smear it on a tortilla, roll it up. Wrap with plastic wrap and refrigerate at least 1 hours. Cut up into slices. Makes about 40 appetizers.

This came from a Caterer here in Las Vegas, named Natalie Littlefield.

Mom's Cheesey Dip

1 8 oz container of cream cheese
1 8 oz container of cheese whiz
1 half a stick of butter
onion powder
garlic powder

Mix room temperature ingredients together. Serve with crackers, or vegetables.

Friday, November 27, 2009

Baked Potato Soup

I found this recipe here.

¼ c. butter
¼ c. chopped onion
¼ c. flour
14 oz can chicken broth
1 can evaporated milk
2 large or 3 med. Baked potatoes
Salt and pepper to taste
Bacon (optional)
Grated cheese (optional)
Green onion (optional)

Melt butter in medium saucepan. Add onion and sauté until tender. Stir in flour, and then add broth and milk. Scoop pulp from one potato and mash; add to soup. Bring to boil and then add the rest of the potatoes (scoop the pulp and cut into cubes). Top with crumbled bacon, cheese, and green onion.

Wednesday, November 25, 2009

Holiday Simmering Potpourri

One of the ladies in my ward shared this recipe with me. You make it and simmer it on the stove all day long or as long as you would like. It makes your house smell so good. It smells like Christmas. She puts it in the fridge overnight and then in the morning puts it back to simmering on low.

1 slice of orange
1 slice of lemon
2 small pine cones (optional)
5 bay leaves
3-4 cinnamon sticks
3 Tbsp cloves

Boil a pot of water. Add fruit slices and other ingredients. Simmer on low on the stove. When you are finished, you may store it in the fridge. May be used over and over and over again.

Thursday, November 19, 2009

Pomegranate Freezer Jelly

Look what I have been busy making. It is pretty tasty. I have enough pomegranates for about 4 more batches. We have also had soy butter and pomegranate jelly sandwhiches, pomegranate pancakes, and tomorrow we are making pomegranate muffins.

Pomegranate Freezer Jelly recipe

3 cups pomegranate juice
1 1/2 cups sugar
2 pouches of pectin

Stir sugar and juice together and let it sit for 15 minutes. Slowly add pectin and stir for 3 minutes. Let it stand 5 more minutes. Ladle into containers and place in the freezer.

Wednesday, November 18, 2009

Party Meatballs

1 14 oz can jellied cranberry sauce
1 12 oz bottle Chili sauce
1 2 lb bag frozen pre cooked meatballs

Combine sauces in a large saucepan. Cook over medium-low heat stirring until smooth. Add meatballs. Cover and cook for 15 minutes or until the meatballs are heated through, stirring occasionally.

Saturday, November 14, 2009

Pumpkin Crumb Muffins

1 2/3 C. flour
1 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. ground allspice
1 C. Libby's solid pack pumpkin
1/4 C. undiluted evaporated milk
1/3 C. shortening
1 C. packed light brown sugar
1 egg

Combine flour, baking soda, salt, cinnamon, and allspice in large bowl. In small bowl combine pumpkin and evaporated milk. Cream shortening and sugar in large mixer bowl. Add egg, beat until fluffy. Alternately add flour and pumpkin mixtures to shortening mixture; beat well after each addition. Fill muffin tins (greased) or paper lined cups 3/4 full. Sprinkle Streusel topping over muffins.Streusel Topping:Combine 2 Tbs. flour, 2 Tbs. granulated sugar and 1/4 tsp. cinnamon in a small bowl. Cut in 1 Tbs. butter until mixture is crumbly. Bake in preheated 350 oven for 35-40 minutes or until wooden pick inserted in center comes out clean

Corn Chowder

I found this on a cute blog.

1/4 cup butter(1/2 a stick)
6 tablespoons chopped onion
3/4 cup diced celery
2 1/2 cups hot water
2 cups cubed potatoes (1/2 inch pieces)
3 cups frozen corn kernels, thawed
2 tablespoons sugar
2 teaspoons salt
1 dash white pepper, or black
3 tablespoons flour
1 quart half and half cream

Melt butter in large saucepan. Once melted add celery and onion and saute for 5 minutes (not til brown, just til soft).
Add water, potatoes, corn, sugar, salt and pepper, making sure water covers everything, adding more if not covered completely. Cover and simmer until potatoes are tender, usually about 30 minutes.
Whisk flour into 1 cup of the half and half and then stir into soup.
Add remaining half and half and simmer until soup is thickened to a creamy consistency (usually about 15 minutes).
Season to taste with additional salt and pepper if wanted. If the chowder is too thick, add some milk, if it is too thin, simmer for 5-10 minutes more.


I found this recipe on my friend Lindsay's blog. It turned out so yummy. The kids liked it and Pete thought I bought it from a restaurant. We will definitely be making this again. Thanks for sharing Lindsay.

1 loaf frozen bread dough
Favorite pizza toppings. We used italian cheese blend cheese, onions, green peppers, olives, pepperoni, and turkey sausage.
Pizza sauce for dippiing.

First, thaw out a loaf of frozen bread dough. When it is completely thawed, roll it out flat. Top it with your favorite pizza topping. Roll dough up aroung toppings (not sauce) and secure with tooth picks. Bake at 350 for 20-30 minutes or until deep golden/brown. Slice and serve with pizza sauce for dipping.

Monday, November 2, 2009

Healthified Cheesy Pizza Pasta

This was from the eat better america website.

3 3/4 cups uncooked regular or multigrain rotini pasta (12 oz)
3/4 lb lean Italian turkey sausage, casings removed
1 large onion, chopped (1 cup)
1 lb fresh mushrooms, sliced (6 cups)
1 can (14.5 oz) Muir Glen® organic diced tomatoes, undrained
1 jar (25.5 oz) Muir Glen® organic Italian herb pasta sauce
1/2 teaspoon dried basil leaves
1 package (6 oz) sliced turkey pepperoni
1 bag (8 oz) shredded reduced-fat Italian cheese blend (2 cups)

Heat oven to 350°F. Cook Pasta.
Cook crumbled sausage in a skillet. Cook over medium heat 5 to 7 minutes, stirring occasionally, until no longer pink; drain if necessary.
Add onion and mushrooms to sausage in skillet; cook 7 to 8 minutes, stirring frequently, or until vegetables are tender. Stir in tomatoes; heat to boiling. Reduce heat; simmer uncovered 3 to 4 minutes or until slightly thickened. Stir in pasta sauce and basil. Heat just to boiling.
Add sausage mixture, pepperoni and 1 1/2 cups of the cheese to pasta. Stir until well mixed. Spread in ungreased 13x9-inch (3-quart) glass baking dish. Spray sheet of foil with cooking spray; cover baking dish with foil, sprayed side down.
Bake 30 minutes or until bubbly and thoroughly heated. Remove foil; sprinkle with remaining 1/2 cup cheese. Bake uncovered 5 to 10 minutes longer or until cheese is melted.

Oatmeal Cookie Pancakes

I found this recipe on They were very yummy.

1 cup oatmeal
1 cup flour
3 tablespoons brown sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
2 tablespoons chopped nuts (we obviously left nuts out.)
3/4 cup plain fat free yogurt
3/4 cup skim milk
1/2 cup egg substitute, or 2 eggs
1 teaspoon vanilla extract
1 medium banana mashed
1/4 cup raisins
1 tablespoon butter melted
cooking spray

Mix dry ingredients, the first 7, in a bowl.
In a another bowl, mix the wet ingredients, the next 4. Whisk the wet ingredients into the dry until just combined, then fold in the mashed up bananas and the raisins.
Stir in the melted light butter.
Heat a griddle over medium heat and spray with cooking spray.
Cook pancakes, each about 1/3 cup, until bubbles form on the top, then turn.
Cakes will cook in about 2 minutes on each side.