Sunday, January 31, 2010

Sticky Wings

Great addition to any super bowl party! And easy to make to boot. Most of the cooking is done in the slower cooker which makes it really easy. Then you use your broiler for a few minutes to finish up the wings. The flavors were not spicy but provided great taste. You can't go wrong with this dish.

Sticky Wings
Cooks Country Feb/March 2010

1 3 inch piece fresh ginger, peeled and chopped
4 garlic cloves, peeled
3/4 cup packed dark brown sugar
1/4 cup soy sauce
1/2 teaspoon cayenne pepper
4 pounds chicken wings, halved at joint and wingtips removed
1/4 cup water
1/4 cup tomato paste

Pulse ginger, garlic, 1/4 cup sugar, 1 tablespoon soy sauce, and 1/4 teaspoon cayenne in food processor until finely ground. Add mixture to slow cooker insert. Add chicken and toss until combined.

Cover and cook on low until fat renders and chicken is tender, 3 to 4 hours. Using slotted spoon, remove wings from slow cooker and transfer to clean large bowl (discard the liquid in slow cooker). Let wings cool 20 minutes (or cool briefly and refrigerate up to 24 hours).

Adjust oven rack to lower-middle position and heat broiler. Set wire rack inside rimmed baking sheet and spray rack with baking spray. Whisk water, tomato paste, remaining sugar, remaining soy sauce, and remaining cayenne pepper in bowl. Add half of sauce to bowl with cooled wings and toss gently to coat. Arrange wings, skin side up, on prepared rack. Broil until wings are lightly charred and crisp around edges, 10-15 minutes. Flip wings, brush with remaining sauce, and continue to broil until well caramelized, about 3 minutes.

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Saturday, January 30, 2010

Crossroads Coop 1/2010

Produce Share $10
5 lb bag red potatoes
1 red leaf lettuce
2 lb green grapes
5 roma tomatoes
3 grapefruit
2 red bell peppers
5 apples
3 cucumbers

For more information see their website.

Recipes for using up the produce:
Classic Potato Salad
Thai Beef Salad

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Bountiful Baskets Coop 1/30

Mexican Pack cost $7.50
one pack tortillas
1 bunch green onions
3 avocados
1 bunch cilantro
2 yellow onions
1 garlic
10 tomatillos
10 limes
6 peppers ( I believe anahiem)
4 jalapeno's

Conventional Basket $16.50
3 lbs pears
4 zucchini
2 red bell peppers
7 small cucumbers
6 oranges
10 bananas
4 grapefruit
11 apples
9 tomatoes
1 lb carrots
1 romaine lettuce
1 bunch asparagus

If your interested in the program check out their website.

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Wednesday, January 27, 2010

The Best Biscuits

I'm not making this up these are the best biscuits I have ever made. Plus, this is my favorite part of this recipe, I didn't have to struggle to cut in the butter. These biscuits had the best flavor of any biscuit I've ever made and they were so flaky. The recipe isn't hard and I promise you its worth the little effort required to make these. If all you've ever made are canned biscuits your in for a big treat. The recipe calls for vinegar and cream, both of which I did not have on hand. I used buttermilk when I made these biscuits as such I'm listing the buttermilk. If you'd like to try it with the vinegar and cream let me know and I'll post the amounts.

Best Biscuits
Peter Reinhart's Artisan Breads Every Day

1 cup (8 oz) buttermilk
1/2 cup (4 oz) frozen unsalted butter (needs to be in the freezer for at least 30 minutes)
1 cup (4.5 oz) all purpose flour
3/4 cup (3.5 oz) pastry flour (you can use all purpose flour)
1 tablespoon (.5 oz) sugar
2 1/4 teaspoons ((.5 oz) baking powder
1/4 teaspoon baking soda
1/2 teaspoon (.13 oz) salt or 3/4 teaspoon kosher salt

Whisk the flours, sugar, baking powder, baking soda, and salt together in a bowl.

Place a cheese grater over the bowl of dry ingredients. Remove butter from freezer, unwrap it, and grate it through the large holes into the dry ingredients.

Use your fingertips to separate and distribute the butter pieces evenly, breaking up any clumps but not working the butter so much it disappears or melts into the flour. Add the buttermilk and stir with a large spoon until all of the flour is hydrated and the dough forms a coarse ball. Add a tiny bit more buttermilk if necessary to bring the dough together.

Transfer the dough to a generously floured surface, then dust the top of the dough with flour. Working with floured hands, use your palms to press the dough into a rectangle or square about 3/4 inch thick. Use a metal pastry scraper to lift the dough and dust more flour underneath. Dust the top of the dough with flour as well, then roll it out into a rectangle or square about 1/2 inch thick. Then, using the pastry scraper to help lift the dough, fold it over on itself into three sections as if folding a letter.

Rotate the dough 90 degrees, then once again lift the dough and dust more flour underneath. Dust the top with flour as well, the once again roll it out into a square or rectangle about 1/2 inch thick and fold into thirds. Give the dough another quarter turn and repeat procedure again. Then, repeat one final time (four roll outs in all).

After the fourth rolling, dust under and on top of the dough one more time, then roll the dough out to just under 1/2 inch thick, in either a rectangle or an oval. Use just enough flour to keep the dough from sticking to the work surface.

Cut the biscuits with a floured pizza cutter. Transfer the biscuits to an ungreased sheet pan (lined with parchment paper) placing them about 1/2 inch apart.

Let the biscuits rest for 15-30 minutes before baking. Even better, place the pan in the refrigerator to chill.

About 20 minutes before baking, preheat the oven to 500 degrees.

Transfer the biscuits to the oven and lower the oven temperature to 450 degrees, or 425 for a convection oven. Bake for 8 minutes, then rotate the pan and bake for another 6-10 minutes. until both the tops and bottoms of the biscuit are a rich golden brown. The bake time will be shorter in a convection oven. The biscuits should rise about 1 1/2 times in height.

Place the pan on a wire rack, leaving the biscuits to cool on the hot pan for at least 3 minutes before serving. The biscuits will stay warm for about 20 minutes.

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Tuesday, January 26, 2010

Hamburger Buns II

I've been playing with hamburger bun recipes for ever without finding the perfect one. This is the closest I've come to making the prefect bun. It was easy to make and they tasted wonderful. I added the optional onion powder and although I loved it if your not a fan of onion taste in your bread you may want to leave it out. You could taste it in the bun. Next time I make these I plan on topping them with sesame seeds or dried onion. I just love hamburger buns that have either of those two additions to the top. I don't know why I didn't think of adding it to the buns this time. I served these with the pulled pork from two day ago but you can use these for almost anything. The sloppy joes recipe I have would be great with these buns.

Hamburger Buns II
King Arthur Bakers Companion

1 cup (8 oz) water
2 tablespoons (1 oz) butter
1 large egg
3 1/4 cups (13 3/4 oz) unbleached all purpose flour
1/4 cup (1 3/4 oz) sugar
1 teaspoon salt
1 tablespoon instant yeast
1 teaspoon onion powder (optional)

Combine all ingredients and mix and knead them together- by hand or mixer- until you've made a soft, smooth dough. Place the dough in a lightly greased bowl, cover it, and let it rise for 1 hour.

Divide the dough into 8 pieces and shape each piece into a flattened ball. Place the buns on greased baking sheets, cover, and let rise 30-40 minutes, until they're quite puffy.

Preheat the oven to 375 degrees. Bake the buns for 12 to 15 minutes, until they're golden brown. Remove them from the oven and cool them on a rack. Split and use for burgers or sandwiches.

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Sunday, January 24, 2010

Sweet and Tangy Barbecue Sauce

Loved this sauce. Honestly after having tried dozens of recipes for bbq sauce and knowing how simple most are to make I'm surprised anyone still buys the way too sweet sauce at the store. This ranks up there as one of my all time favorite bbq sauce recipes. The flavors blended together wonderfully and really complimented the pulled pork I posted yesterday. If you haven't tried making your own sauce you really should give it a try.

Sweet and Tangy Barbecue Sauce
Cooks Illustrated Jan/Feb 2010

1 1/2 cups ketchup
1/4 cup light or mild molasses
2 tablespoons Worcestershire sauce
1 tablespoon hot sauce
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup of the cooking liquid, defatted, from yesterday

Whisk all ingredients together. Serve.

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Saturday, January 23, 2010

Indoor Pulled Pork

I love pulled pork. I don't think there is a recipe I see for pulled pork that I don't make. My favorite way is outside with tons of smoke for flavor. During the summer I meet so many neighbors who find their way to our house due to the smells coming from the grill. When winter hits I don't do much smoking on the grill but I still crave the dishes I can make. This recipe, while not as perfect as the outdoor smoking, did help with my craving. It is quite easy to make although the cooking process takes time. I made my own bbq sauce for this dish, which I'll share tomorrow, but you could substitute your favorite kind of store bought or your own homemade sauce.

Indoor Pulled Pork
Cook's Illustrated Jan/Feb 2010

1 cup plus 2 tablespoons table salt
1/2 cup plus 2 tablespoons sugar
3 tablespoons plus 2 teaspoons liquid smoke
1 boneless pork butt (about 5 lbs), cut in half horizontally
1/4 cup yellow mustard
2 tablespoons ground black pepper
2 tablespoons smoked paprika (you can substitute sweet)
1 teaspoon cayenne pepper

Dissolve 1 cup salt, 1/2 cup sugar, and 3 tablespoons liquid smoke in 4 quarts cold water in large container. Submerge pork in brine, cover with plastic wrap, and refrigerate for 2 hours.

While pork brines, combine mustard and remaining 2 teaspoons liquid smoke in small bowl; set aside. Combine black pepper, paprika, remaining 2 tablespoons sugar, remaining 2 teaspoons salt, and cayenne pepper in second small bowl; set aside. Adjust oven rack to lower middle position and heat oven to 325 degrees.

Remove pork from brine and dry thoroughly with paper towels. Rub mustard mixture over entire surface of each piece of pork. Sprinkle entire surface of each piece with spice mixture. Place pork on wire rack set inside foil lined rimmed baking sheet. Place sheet of parchment paper over pork, then cover with aluminum foil, sealing edges to prevent moisture from escaping. Roast pork for 3 hours.

Remove pork from oven; remove and discard foil and parchment. Carefully pour off liquid in bottom of baking sheet into a fat separator and reserve for the sauce. Return pork to oven and cook, uncovered, until well browned, tender, and internal temperature registers 200 degrees on instant read thermometer, about 1 1/2 hours. Transfer pork to serving dish; tent loosely with foil, and rest for 20 minutes.

To serve: Using 2 forks, shred pork into bite-sized pieces. Toss with one cup sauce and season with salt and pepper. Serve, passing remaining sauce separately.

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Monday, January 18, 2010

Meatless Tomato Macaroni Soup

I love the tomato mac soup that a local diner sells. They make it meatless (unlike most tomato mac soups) and I decided to attempt making my own. When I set out on this journey I realized I hadn't eaten their soup in probably a year so I really had to think hard when creating this dish. The soup turned out delicious and I have made it a few times since.

Meatless Tomato Macaroni Soup

Chop one medium onion and slice three celery ribs. Heat about 1 tablespoon butter in a dutch oven. After butter melts add onion and celery and cook until tender, about 5-10 minutes. Add 2 garlic cloves (less if your not a huge fan of garlic), minced. Cook thirty seconds. Add 1 cup fat free half and half, one can tomato soup, and one can diced tomatoes. I did not bring my soup to a boil. I just heated it till it was hot. Season with about 2 teaspoons chicken soup base and pepper. Taste and adjust seasonings as needed.

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Sunday, January 17, 2010

Banana, Wheat Germ, and Oats

I'm not a big breakfast eater at times and I'm always searching for new recipes that I may want to eat. I stumbled across this one in the latest issue of Cooking Light and had to try it. It was so easy to make and oh so good. I loved the bananas and brown sugar together. According to Cooking Light this dish is 336 calories, 8.4 grams of fat (sat 3.2g, mono 2g, poly 2.3g), protein 12.1g, carbs 59.1g, fiber 8.3g, chol 10mg, iron 3.9mg, sodium 226 mg, and calc 35 mg. This dish makes 3 servings.

Banana, Wheat Germ, and Oats
Cooking Light Magazine Jan/Feb 2010

3 3/4 cups water
1 cup old fashioned rolled oats
2/3 cup toasted wheat germ
1/4 teaspoon salt
1 1/2 cups sliced banana (about 2)
3 tablespoons brown sugar
1 tablespoon butter

Combine the first 4 ingredients in a medium saucepan, and bring to a boil over high heat, stirring occasionally. Reduce heat to medium-low, and cook for 6 minutes or until thick and thoroughly heated, stirring occasionally. Remove from heat. Divide cereal evenly among 3 bowls. Top each serving with 1/2 cup banana, 1 tablespoon brown sugar and 1 teaspoon butter.

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Friday, January 15, 2010

Baked French Fries with Parsley, Garlic & Parmesan Cheese

These are my newest addiction. I am totally in love with these fries. Not only do I love them but my husband loves them too, which if you know him he normally does not like this type of food. The kids won't touch them because they have green things on them. I love garlic and I love Parmesan cheese so once I noticed this recipe on Cookin Canuck's blog I knew these had to be tried as soon as I could make them. I think I made them for dinner the day she posted the recipe. Give these fries a try, I promise you won't be disappointed.

Baked French Fries with Parsley, Garlic & Parmesan Cheese
Cookin Canuck's blog

4 medium russet potatoes (about 1 3/4 pounds), unpeeled
3 tbsp olive oil
1 tsp kosher salt
1/4 cup chopped fresh parsley
2 garlic cloves, minced
1/4 cup finely grated Parmesan cheese
Salt to taste

Preheat oven to 425 degrees F.

Cut potatoes lengthwise into slices that are 1/3-inch thick and then cut each slice into 1/3-inch thick strips. Dry the potatoes between paper towels or kitchen towels. In a large bowl, combine the potatoes, olive oil, and 1 teaspoon kosher salt. Divide the potatoes between 2 baking sheets lined with parchment paper, spread into a single layer.

Bake until the potatoes are golden brown, about 40 minutes, turning the potatoes every 10 minutes and rotating the racks halfway through baking.

Place the cooked potatoes in a large bowl and toss with garlic, parsley, and Parmesan cheese. Taste (careful - they'll be hot!) and season with additional salt if necessary. Serve.

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Wednesday, January 13, 2010

Eggless Breakfast Dish

I'm not a fan of eggs. I don't like eating them and I don't really like the taste of them. Yet I see all those delicious looking recipes that call for them and crave the dish. Sometimes I have success making the dish eggless but most of the time I don't. This was one of the successes. I've made this several times and have perfected the perfect eggless breakfast dish. I used ham in the picture above but I have had success using bacon and chopped sausage links, just precook those before throwing them into the dish.

Eggless Breakfast Dish
1 package frozen hashbrowns (I've had the best luck with the kind that shaped like a cube and the worst luck with the shredded ones)
1 cup of breakfast meat (ham, or cooked bacon or sausage)
1 medium onion, chopped
1 red bell pepper, chopped (any color would work but I prefer red)
2 cups shredded Colby Jack cheese

Heat cast iron skillet, I'm sure other skillets would work but I mainly use cast iron for my cooking, and place either 2 tablespoons bacon grease or 2 tablespoons butter. Add hashbrowns and cook until nicely brown and cooked throughly. Add peppers and onions. Cook for about 3 minutes. Add breakfast meat. Cook an additional 1-2 minutes to warm up the meat. Top with cheese. You can melt the cheese fully or I like to barely start melting the cheese. Serve.

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Tuesday, January 12, 2010

Creamy Spinach Noodle Toss

This was not a hit with the adults in the family but boy did the kids eat plenty. I thought it tasted a lot like a boxed noodle dish. I'm posting it mainly because it was a huge hit with the kids. They didn't even try picking out the spinach like they normally attempt to do. I'm thinking maybe adding some garlic flavor would have improved the dish. If your a fan of boxed noodles kits or have younger kids this recipe might be worth trying.

Creamy Spinach Noodle Toss
Simple and Delicious Jan/Feb 2010

1 1/2 cups uncooked egg noodles
2 bacon strips, diced
2 tsp. finely chopped onion
6 1/2 tsp. all purpose flour
3/4 tsp. salt free seasoning blend
1/8 tsp. salt
dash pepper
1 1/4 cups 2% milk
1 pkg. (9 oz) fresh baby spinach
3/4 cup grated Parmesan cheese

Cook noodles according to package directions. Meanwhile, in a large skillet, cook bacon and onion over medium heat until bacon is crisp. Using a slotted spoon, remove to paper towels to drain.

Stir the flour, seasoning blend, salt and pepper into drippings until blended, gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add spinach, cook and stir until spinach is wilted.

Drain noodles; transfer to a serving bowl. Add spinach mixture and cheese; toss to combine. Sprinkle with bacon mixture.

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Monday, January 11, 2010

Glazed Salmon

I seldom cook fish because I don't like it. I really don't know why I don't like it but I do blame being forced to eat it as a kid. I noticed this recipe in a magazine and it just sounded really good. Now to be honest I only ate two bites but it was really good. My father and husband both loved the dish and the kids ate a few bites. If I ever stumble on a good deal for salmon again I'd probably make this dish again. I loved how simple it was to make plus it was quick.

Glazed Salmon
adapted from Simple and Delicious Magazine Jan/Feb 2010

4 salmon fillets (6 oz each)
1/4 tsp salt
1/8 tsp pepper
2 Tbsp brown sugar
2 Tbsp lemon juice
2 Tbsp Dijon mustard

Place salmon in a greased 11X7 inch baking dish; sprinkle with salt and pepper. Combine the remaining ingredients; spoon over fillets.
Bake, uncovered, at 400 degrees for 10-15 minutes or until fish flakes easily with a fork.

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Sunday, January 10, 2010

Creamy Chicken Noodle Soup

This recipe comes from one of my favorite food bloggers, Melanie at My Kitchen Cafe , however I still haven't made this recipe just like she did. I've made this into a creamy turkey with wild rice and now a creamy chicken noodle soup. I used Spaetzle noodles that I had sitting in the cupboard but the frozen egg noodles or even homemade noodles would taste great in this recipe. Make it with the fat free half and half for a slightly healthier soup. I did try it with regular half and half and once with the fat free and you can not notice a difference so cut out some fat by using the fat free. This is a versatile recipe as I've proven by making in different ways than the original. This is a great recipe to add to your file just due to the endless possibilities for different soup.

Creamy Chicken Noodle Soup
adapted from Melanie, My Kitchen Cafe

½ cup butter
1 finely chopped onion
½ - 1 cup frozen corn (or ½ cup chopped celery, if preferred)
½ pound fresh mushrooms, sliced
½ cup carrots, sliced
¾ cup all-purpose flour
6 ½ cups chicken broth (can use 7 bouillon cubes plus 6 ½ cups water)
1 8 oz package of Spatzle noodles, cooked
1 pound boneless, skinless chicken breasts, cubed
½ teaspoon salt
½ teaspoon curry powder
½ teaspoon mustard powder
½ teaspoon dried parsley
½ teaspoon black pepper
1 cup slivered almonds
2 cups nonfat half-and-half (use normal half-and-half if you prefer, but you won't believe how delicious this is with the nonfat variety!)

Melt butter in a large saucepan over medium heat. Stir in the onion, corn, chicken and carrots and sauté for 5 minutes. Add the mushrooms and sauté 3-4 more minutes. Then add flour and stir well. Transfer mixture to large pot. Over medium heat, gradually pour in the chicken broth, stirring constantly until all has been added. Bring just to a boil and then reduce heat to low and let simmer.

Next, add the noodles, salt, curry powder, mustard powder, parsley, ground black pepper and almonds. Allow to heat through and then pour in the half-and-half. Let simmer 1 to 1 ½ hours. Be careful not to let the soup come to a boil or it won't thicken properly - let it simmer on low heat, stirring occasionally.

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Saturday, January 9, 2010

Lima Beans with Ham

I love lima beans with ham. It's just one of those comfort foods for me. So many people don't like beans and I didn't either for the longest time. However I've developed a taste for beans and now I love them. Not only are they a cheap food source but there are so many ways to prepare beans. Your not limited to burritos or soups which is how most I know eat beans. This is a simple and very cheap meal. All together this dish probably cost around $5 and it fed us for 3 meals. Your cost will vary depending on what you have on hand and what you add to it.

Lima Beans with Ham

1 lb baby or regular dried lima beans (I prefer baby cause the flavor is not as strong but go with what you have on hand or can find), soaked over night, drained, and rinsed
ham hock, ham steak cut into bite size pieces, or leftover holiday ham cut into pieces (amount depends on you and your tastes, we like to have about 1 cup of ham in our beans)
2 carrots, diced
3 celery stalks, chopped
1 onion, chopped
3 garlic cloves, minced

Cook onion, carrots, and celery in 1 tablespoon oil or butter until they softened, about 5-10 minutes. Add garlic and cook about 30 seconds. Add lima beans and ham hock or ham. Cover with water. Bring to a boil, lower temperature and simmer until beans are tender (between one hour to three hours). You want to simmer off most of the water if you want a thick lima bean dish or add more water as needed to make it the consistency you want. If using a ham hock, remove and pull meat off and add back to dish.

Season the dish to your liking. I like to salt with garlic salt to my taste about 1/2 teaspoon. I also add coarse ground black pepper, about 2 teaspoons. I also like using hot sauce. I'd say anywhere between 1/2 teaspoon to one teaspoon. As I said flavorings are where you can make this dish your own. Add whatever flavorings your family likes. Taste often as its easy to over season.

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Thursday, January 7, 2010

Chewy Oatmeal Raisin Cookies

These are not pretty cookies but they make up for their lack of beauty with taste. No these aren't really healthy for you since they are loaded with sugar but these are the best tasting oatmeal raisin cookies I've ever tried. The boys and I are not fans of oatmeal raisin cookies but dh loves them. This recipe makes all 5 of us happy. These are very easy to make and taste so much better than the mixes in the store or even the refrigerator dough.

Chewy Oatmeal Raisin Cookies
King Arthur Baker's Companion Cookbook

2 1/4 cups (9 1/2 oz) unbleached all purpose flour
1 teaspoon baking soda
3/4 teaspoon salt
1 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 cup (3 1/4 oz) vegetable shortening
4 tablespoons (1/2 stick, 2 oz) butter
2 tablespoons (7/8 oz) vegetable oil
2 1/4 cups (18 oz) brown sugar
2 large eggs
1/2 cup (4 oz) yogurt, plain or vanilla, regular, low-fat or non fat **I used Greek Style Honey yogurt
2 teaspoons vanilla extract
3 cups (10 1/2 oz) rolled oats
1 1/2 cups (9 oz) raisins

Preheat the oven to 350 degrees.

Sift together the flour, baking soda, salt, cinnamon, and nutmeg. Set aside.

In a large bowl, cream together the shortening, butter, oil, and brown sugar. Add the eggs, one at a time, beating well after each addition. Beat in the yogurt and vanilla.

Stir in the oats and raisins, then add the flour mixture, in three additions, beating well after each addition.

Drop the batter from a tablespoon size cookie scoop (or from a tablespoon) onto parchment lined baking sheets. Bake the cookies 14 minutes. They'll still be light tan; don't let them brown or they'll be crisp instead of chewy. Let them cool on the parchment until lukewarm, then carefully transfer them to a wire rack; they'll be delicate when warm, chewy as they cool. Store the cookies in a tightly closed container or plastic bag.

Makes about 5 dozen one inch cookies.

Nutrition Info per serving
1 cookie, 26g
96 calories
3g fat
2g protein
8g complex carbohydrates
7g sugar
1g dietary fiber
11mg cholesterol
45mg sodium
81mg potassium
10RE vitamin A
1mg iron
22mg calcium
32mg phosphorus

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Wednesday, January 6, 2010

Dilled Chicken Salad

This was a hit with everyone in the house. The flavors blended together nicely and it was fairly quick to make. Great for using up leftover rotisserie chicken or other chicken in the house. This salad makes a quite a bit of food. If your a small family, don't eat big portions, or don't like eating leftovers for days on end I recommend cutting the recipe in half. I served this pasta salad on a bed of spinach to give it more color and flavor.

Dilled Chicken Salad
WorldWide Ward Christmas Cookbook

1 16 oz pkg. spiral pasta, cooked and drained
2 cups chicken, cooked and cubed
1 cup celery, chopped
1/3 cup onion, chopped
1 10 oz pkg. frozen peas, thawed
1 1oz env. Ranch salad dressing mix
2 cups sour cream (I used plain yogurt)
1 cup mayonnaise
1 cup milk
3 Tbsp fresh dill, minced or 1 Tbsp dill weed
1/2 tsp garlic sauce

In a large bowl, combine pasta, chicken, celery, onion, and peas. In a small bowl, combine dressing mix, sour cream, mayonnaise, milk, dill, and garlic salt. Whisk until smooth. Pour over salad, toss to coat. Cover and refrigerate for at least 2 hours. Makes 10-12 servings.

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Monday, January 4, 2010

Candy Cereal

I'm addicted to this stuff. I made it last year after Laura from Real Mom's Kitchen posted it and loved it. This year I actually took a picture before I started eating it so I have a picture to share. I used different cereal then Laura did mainly because I wanted to use up some cereal we had on hand. As long as you use the same amount of cereal called for in her recipe you can use any type you have on hand.

Candy Cereal
Laura from Real Mom Kitchen

5 cups Cheerios
5 cups Rice Chex
6 cups Special K

Measure these out into a large bowl. I have a big Tupperware bowl that I use. Then in a large sauce pan put:

2 cups sugar
3/4 cup white corn syrup
1 cube (or stick) of butter (It’s gotta be the real stuff)
1 dash salt

Stir constantly and bring to a boil. Then add:

1 cup whipping cream

Now use you candy thermometer and cook to soft ball stage, stirring constantly. Once at soft ball stage, remove immediately from the heat and add:

1 tsp. vanilla

Stir in vanilla and pour over your cereal. The gently toss and coat the cereal. Once all coated, pour out on the large cookie sheet to cool. Then enjoy!

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