Prague Sweet Bell Pepper Sauce

2 Yellow Peppers

1-2 cloves garlic

2 1/2 cups chicken broth

1 Tbsp Cornstarch

1/3 cup cooking cream (or milk)

1. Roast 2 Yellow peppers and 1 clove of garlic under a broiler

2. Cook 2 chopped up yellow onions in 1 Tbs butter until softened

3. Boil 2 1/2 cups chicken broth

4. Add roasted peppers & garlic and the yellow onions to the broth.

5. Blend mixture with a hand blender. 

6. Bring mixture back to a boil 

7. Combine 1 Tbsp. Cornstarch in 1/3 cup cooking cream until mixed

8. Slowly add cornstarch and cream mixture to the boiling sauce. 

This is a typical Czech sauce that they would put over dumplings (sort of like the inside of soft bread), but we put it over rice. I put a pork tenderloin in the crock pot with the 2 onions, salt, and pepper and cooked it all until the meat was finished (about 4 hours), then I took the onions and the juices from the pork tenderloin to add to the sauce. I just figured if you cooked the onions in some butter, you could get a similar finished product. I figured there was maybe an extra 1/2 cup of liquids, so I added 1/2 cup of broth to my recipe. 

Enjoy your international dish!! Everyone in my family of 6 gobbled this up! 

Mexican Quinoa Bowls

**Recipe and photo courtesy of cookingquinoa.net**
I have become a quinoa lover and this recipe did not disappoint!  I followed the recipe exactly but rather than making my own tortilla strips, just used store bought ones (chili lime).  It was delicious!

• 
• 1 1/2 cups cooked quinoa
• 1 1/2 cups black beans
• 1 cup corn, thawed
• 1 tomato, seeded and diced
• 1/2 red onion, slivered
• 2 tablespoons pickled jalapeño, diced
• 4 corn tortillas
• 1/4 cup lime juice
• 1/2 - 1 chipotle chilie in adobo sauce (The dish will be HOT if you use 1)
• 4 cloves garlic, minced
• 1/2 cup fresh cilantro, chopped
• 2 tablespoons olive oil
• 1 teaspoon honey or agave nectar
• 1 teaspoon ground cumin
• 1 teaspoon sea salt
• 1 avocado, diced

Instructions

1. Preheat oven to 350 degrees.
2. In a large bowl, combine cooked quinoa, black beans, corn, tomato, red onion and pickled jalapeño.
3. Slice corn tortillas into thin strips.
4. Spray a baking sheet with olive oil and add tortilla strips.
5. Spray again.
6. Sprinkle with salt and pepper if desired.
7. Bake for 10-15 minute, until crispy. (Check often to make sure the tortillas don't burn - I was using homemade tortillas and they took closer to 15 minutes. I'm guessing store bought may not take as long.)
8. Meanwhile, in a blender or food processor, combine lime juice, chipotle Chile, garlic, cilantro, olive oil, honey or agave nectar, cumin and sea salt.
9. Process until mixture is smooth.
10. Toss with quinoa mixture.
11. Plate quinoa and top with avocado and tortilla strips. (If making ahead, wait to put avocado and tortilla strips on at the last minute.
12. Store leftover tortilla strips in an air tight bag, and return to oven to crisp if desired prior to serving.)

Notes

Protein: 7.7 g Carbohydrates:47.2 g Fiber: 8.3 g

Cinnamon Roll Pancakes

Yield: Eight 4-inch pancakes

Prep Time: 25 min

Cook Time: 10 min

An absolutely decadent morning treat...

Ingredients:

CINNAMON FILLING:
4 tablespoons (1/2 stick) unsalted butter, just melted (not boiling)
1/4 cup + 2 tablespoons packed light brown sugar
1/2 tablespoon ground cinnamon
CREAM CHEESE GLAZE:
4 tablespoons (1/2 stick) unsalted butter
2-ounces cream cheese, at room temperature
3/4 cup powdered sugar
1/2 teaspoon vanilla extract
PANCAKES:
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 large egg, lightly beaten
1 tablespoon canola or vegetable oil

Directions:

Prepare the cinnamon filling: In a medium bowl, stir together the butter, brown sugar and cinnamon. Scoop the filling into a quart-sized heavy zip baggie and set it aside (see *Tips below).
Prepare the glaze: In a small pan, heat the butter over low heat until melted. Turn off the heat and whisk in the cream cheese until it is almost smooth. Sift the powdered sugar into the pan, stir and add in vanilla extract. Set the pan aside while you make the pancakes.
Prepare the pancake batter: In a medium bowl, whisk together the flour, baking powder and salt. Whisk in the milk, egg and oil, just until the batter is moistened (a few small lumps are fine).
Cook the pancakes: Heat a large, nonstick skillet over medium-heat and spray with nonstick spray. Use an ice cream scoop (or 1/3 cup measuring cup) to add the batter to the pan. Use the bottom of the scoop or cup to spread the batter into a circle (about 4-inches in diameter). Reduce the heat to medium low. Snip the corner of your baggie of cinnamon filling and squeeze the filling into the open corner. When your pancake begins to form bubbles, add the filling. Starting at the center of the pancake, squeeze the filling on top of the pancake batter in a swirl (just as you see in a regular cinnamon roll). Cook the pancake 2 to 3 minutes, or until the bubbles begin popping on top of the pancake and it's golden brown on the bottom. Slide a thin, wide metal spatula underneath the pancake and gently but quickly flip it over. Cook an additional 2 to 3 minutes, until the other side is golden as well. When you flip the pancake onto a plate, you will see that the cinnamon filling has created a crater-swirl of cinnamon. Wipe out the pan with a paper towel, and repeat with the remaining pancake batter and cinnamon filling. Re-warm the glaze briefly, if needed. Serve pancakes topped with a drizzle of glaze.

Tips:

*Quick and easy tip: Use a boxed pancake mix as the base for this recipe.
*Tips for the cinnamon filling: Before swirling, open up the baggie again and give it a good stir to re-incorporate any butter that may have separated from the sugar. You want the mixture to thicken a bit- it's best when it's similar to the squeezing texture of a tube of toothpaste, which will happen if you leave it at room temperature for several minutes. Don't try to use the filling for the pancake swirl unless it has thickened as it will be too runny to make a solid swirl.
*Keep the heat low or your pancakes might cook up too quickly. Don't flip them until you see those bubbles starting to pop on top. Flip them with a wide spatula so you can grasp the whole thing without batter and filling dripping all over the place!

*If you're trying to justify your intake of decadent cinnamon rolls, you can make this a tad bit healthier by using half whole-wheat flour and low fat cream cheese, or enjoy the pancakes without glaze.

Source: RecipeGirl.com

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Savory Black Beans and Rice

This is out of a book I have called "Secrets of Feeding a Healthy Family" -- yes,  you can make healthy meals with bacon!

Ingredients:

2 cans (15 oz.) black beans, drained

¼ lb. (4 slices) bacon, cut into 1/2-inch strips

½ to 1 large onion, chopped

2 cloves garlic, minced

¾ tsp dried leaf oregano

½ tsp dried rosemary, crushed

¼ tsp dried thyme

¼ tsp black pepper

1/2 tsp salt
1 cup chicken broth

Empty the beans into a medium saucepan. Cook the bacon in a skillet until golden brown. Use a slotted spoon to move the bacon into the beans. Use the bacon fat (really! This is what makes it filling and flavorful!) to cook the onion and garlic over medium heat until the onion is clear. Measure the spices into the beans, add the broth, stir them up, then simmer about ½ an hour to blend the flavors. Serve over hot cooked rice. Dress it up with a dollop of sour cream and serve with orange rounds on the side. Also delicious with a squeeze of fresh lime and chunks of avocado.

LDS Living Best Desert Bars
Strawberry Limeade Bars
Crust:
1 strawberry cake mix
1/2 cup butter, softened
1 egg
2 tablespoons lime zest

Topping:
4 eggs, beaten
1 cup sugar
1/4 cup flour
1/2 cup lime juice

Preheat oven to 350 degrees F. Mix crust ingredients and press into 9x13 pan. Bake for 15 minutes.

Mix together topping ingredients and pour over crust. Bake for an additional 25 minutes, until set.

Sprinkle with powdered sugar while warm. Cool. Serve at room temperature or chilled.

submitted by laurie

Best-ever Guacamole

3 avocados, peeled, pitted and mashed
1 teaspoon salt
juice of 1 lime
1 teaspoon minced garlic
3 tablespoons chopped fresh cilantro
1/2 cup finely chopped onion
2 diced roma tomatoes or 1 regular tomato
pinch of cayenne pepper

Mix it all up and just try not to eat it all in one sitting. I'm telling you, it's good.

Scrumptious pound cake

1 c. butter
3 c. sugar
6 eggs
3 c flour
1/2 t baking powder
1/2 t salt
1 c heavy cream
2 t pure vanilla extract

Mix all ingredients and pour in greased and floured bundt pan.  Don't preheat oven.  Put in oven and bake at 325 for 1 hr 15 min.

Chicken Artichoke Pasta

* adapted from Taste of Home

6 oz. uncooked farfalle (bow-tie) pasta
1 lb. boneless skinless chicken breasts, cut into thin strips
3 teaspoons olive oil, divided
1/2 cup fresh broccoli florets
1/2 cup sliced mushrooms
1/2 chopped red pepper (halved cherry tomatoes could be substituted)
2 garlic cloves, minced or grated
1 (14 oz.) can water-packed artichoke heats, rinsed, drained, and quartered
1/2 teaspoon salt
1/2 teaspoon dried oregano
2 teaspoons all-purpose flour
1/4 cup reduced-sodium chicken broth
1/3 cup white wine or reduced-sodium chicken broth
1 tablespoon minced fresh parsley
Parmesan Cheese

Cook pasta al dente, according to package directions. Meanwhile, in a large nonstick skillet coated with cooking spray, cook chicken in 2 teaspoons oil over medium heat until no longer pink. Remove and keep warm.

In the same skillet, cook and stir broccoli in remaining oil for 2 minutes. Stir in the mushrooms, red peppers, and garlic; cook 2 minutes longer. Add the artichokes, salt and oregano; heat through.

Combine the flour with broth and wine or additional broth until smooth; stir into the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Add parsley and reserved chicken.

Drain pasta; add to chicken mixture and toss to coat. Sprinkle with cheese.

contributed by Laurie

CHEESY TATER TOT CASSEROLE

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2 lbs. hamburger (or less)
2 cans Cream of Mushroom Soup (I used Cream of Chicken Soup)
1 bag of tater tots (about 4 cups)
1 cup sour cream

1 cup shredded cheddar cheese (more if you like it cheesy)

1 onion finely chopped

2 cups frozen corn

Mix raw beef, 1 can mushroom soup, and onion; pat mixture into the bottom of a 9x13-inch pan. Sprinkle frozen corn over meat mixture. Mix second can of soup with grated cheese and sour cream; spread on top. Layer tater tots across to completely cover top. Sprinkle some more grated cheese on top (optional).

Bake at 350°F for 1 hour to 90 minutes, or until meat is cooked and tater tots are beginning to crisp.

Mexican Haystacks

Recipe and photo from jensyummyfun.com
This is one of our new favorites! It is so yummy! --
A great compromise to soup on a cold day. You could also serve this on a bed of lettuce.

Mexican Haystacks
8 oz cream cheese
2 C milk
2 C water
1 C sour cream
2 tsp cumin
1 med sweet onion diced
1 Tlb chicken bouillon 
1/2 tsp pepper
1/2 tsp garlic salt
1 pkg Hidden Valley Ranch Dip
4 frozen chicken breasts
2 Can diced green chilies
1 bag frozen corn
2 cans black beans
2 cans Rotel

Combine all ingredients but chicken, beans, corn and Rotel. Heat until smooth and blend until creamy. Immersion blender works best. Then add remaining ingredients and let cook all day, stirring occasionally.  Once chicken is cooked it can either be removed from crock pot to be diced up or the longer is simmers, the closer you'll get to it shredding on it's own :)
Serve over a bed of tortilla chips and rice with warm breadsticks. Garnish with cheese and fresh cilantro. YUM!!!

**Recipe makes quite a bit, but is great as leftovers all week!

Baked Ziti (Penne)

1 lb. Italian Sausage

16 oz. Ziti (I use penne pasta)

1 cup sour cream

**½ lb. provolone cheese (grated)

½ lb. mozzarella cheese (grated)

½ lb. parmesan cheese (grated)

2 jars spaghetti sauce

Brown Italian sausage, drain and mix with the spaghetti sauce. Cook pasta according to directions on box. Layer in a 9X13 pan the following: one half of the pasta, one half of the sauce, one half of the cheese, all of the sour cream, the other half of the pasta, cheese and sauce. Bake uncovered in a 350 degree oven for 30-45 minutes or until heated through.

**Note—I just buy the already shredded Italian cheese blend. I use two bags of cheese which is actually l lb. total rather than 1 ½ lbs. of cheese, but if you like it cheesier use 3 bags of Italian blend.

It is difficult to spread the sour cream between the two cheese layers. What I do is put little dobs of sour cream and then smooth them with the back of a spoon that I periodically run under hot water.

It is also a good idea to put a cookie sheet under the pan when baking—prevents messes on the bottom of your oven if you should have a boil over.

(This is Steph's recipe...she gets the credit!)

Poppie Seed Cake

1 yellow cake mix (white cake mix w/sour cream

if you can find it. If not, put about ¼ cup sour cream)

1 lg. pkg. vanilla instant pudding

4 eggs

½ c. oil

1 cup water

3 TBSP poppy seeds

Pour into a greased and lightly flour bundt pan.

(Optional: put pecan or almonds in bottom of pan)

Bake at 350 for 45 minutes. While baking--

Bring to boil:

½ cup butter

½ cup sugar

¼ cup water

Drizzle over cake as soon as it comes out. Cool 45 minutes in

pan.

Peanut Butter Fingers

3/4 c. butter
3/4 c. granulated sugar
3/4 c. brown sugar (packed)
2 eggs
3/4 c. peanut butter
3/4 tsp. baking soda
1/4 tsp. salt
1 1/2 tsp. vanilla extract
1 1/2 c. flour

Mix all of the above ingredients together in a mixer.
When combined, gradually add 1 1/2 c. rolled oats.

Spread mixture onto a cookie sheet.
Bake at 300 degrees for 25 minutes
When you remove cookies from the oven, spread an additional 3/4 c. peanut butter on top of the cookies.

Let the cookies cool completely then top with chocolate frosting. (You can use store bought frosting...but let's get real, homemade frosting is so much better!)

Caramelitas

32 caramel squares, unwrapped
1/2 cup heavy cream
3/4 cup butter, melted
3/4 cup brown sugar, packed
1 cup flour
1 cup rolled oats
1 teaspoon baking soda
6 ounces semisweet chocolate chips

Combine caramels and cream in a small saucepan over low heat. Stir until completely smooth; set aside. In a separate bowl, combine melted butter, brown sugar, flour, oats, and baking soda. Pat half of the oatmeal mixture into the bottom of an 8x8" pan. Bake at 350 degrees for 10 minutes. Remove pan from oven and sprinkle chocolate chips over crust. Pour caramel mixture over chocolate chips. Crumble remaining oatmeal mixture over caramel. Return to oven and bake an additional 15-20 minutes, until the edges are lightly browned. Remove from oven and cool completely before cutting.
*A stint in the fridge will help them cool off if you're pinched for time. They shouldn't be served cold, but all of that molten caramel takes a long time to cool down. They should be stored and served at room temperature.
**To make a 9x13" version, simply double the amounts.

Southwest Bean Salad

SOUTHWEST BEAN SALAD

(A vegetarian one just for you Dawn!) 

1 can Black Beans
1 can White Beans
1 can Garbanzo Beans (Chick Peas)
1 can Whole Kernel Corn

Dressing:
1/4 cup balsamic vinegar
2 Tbs. vegetable oil
1 Tbs. taco seasoning
1 Tbs. sugar
1 tsp. dried cilantro (or 4 sprigs of fresh cilantro)
1/2 tsp salt
1/2 tsp pepper
1/2 tsp chili powder

1. Open up cans and rinse the beans in a colander.

2. Mix dressing in a bowl and add the beans. Mix. It is not spicy, so you can add more taco seasoning or chili powder to give it some kick, but I would wait until after you mix it together. I bet if you added tomatoes or red peppers, it would still be really good, but not keep as well.

3. Viola! You can also add left over taco meat to the mix (as shown in the picture) but I wanted to show you how EASY this is. I made this for playgroup, then Logan and I chowed on this for 3 more days. I probably shouldn't have doubled the recipe, but I LOVE it! This is a great left-over-taco-meat lunch.

I put them in the Tostitos scoops for playgroup, but you can eat it as is or use as a dip for chips. BUT, if you have the ever-so-delicious cafe rio cilantro ranch dressing to put over this, it would be DIVINE!