Heather's Breadsticks

I got this from a good friend, Heather Brown, when I was over for dinner at her place in high school.  I wrote it down on a piece of notebook paper about 15 years ago, and I still have that paper (though it is oil-stained) and make these regularly.  They have become a family favorite.  It's about time I shared them. 

 
1 1/2 Tablespoons yeast
2 1/2 cups flour
1/2 teaspoon salt
2 T sugar
1 1/2 cups hot water

Mix above ingredients and add flour until not sticky (about 1/2 cup).  Let rise for 10 minutes.
Roll out in pan shape (I use my big cookie sheet).
Melt 1 cube butter in the oven on cookie sheet. (I use 1/2 cube, or 1/2 cup butter to cut back on calories a bit and it is still delicious).  Place dough on top of the melted butter. Sprinkle with parmesan cheese, garlic salt, and some oregano. Cut into bread sticks with a pizza cutter. Let rise 10 more minutes (I've skipped this step before when I was in a hurry and it turned out fine). 
Bake at 375 degrees for 10 to 12 minutes.

I have also made these into cinnamon sticks by putting cinnamon sugar and buttercream frosting on top instead of parmesan and garlic salt.  That was delicious too.  You really could put whatever you wanted on top. This is a great basic breadstick recipe.

Peanut-Marshmallow Bar Cookies

These chewy, delicious bars are a Christmas staple in the Prince home.  I was busy this year with a newborn and two other little ones and . . . well . . . life, so I had to prioritize which sweets were most important.  This one topped the list. In fact, it's the only one I got around to making this year, and we were all totally satisfied with that.  They are pretty easy once you have the ingredients on hand. Many of the ingredients are items that I don't always have in my pantry, so I ended up going to the store a few times to get all of the stuff I needed for these. I would recommend bringing the recipe or making a thorough list (and checking it twice!) before going to the store. I hope you and your family enjoy them as much as we do.  My mouth is watering just thinking about them.

 

Ingredients:

• 1 yellow cake mix
• 2/3 cup butter, softened
• 1 egg
• 3 cups mini marshmallows
• 1/4 cup butter
• 3/4 cup sugar
• 3/4 cup light Karo syrup
• 1 pkg peanut butter chips (Reeses brand in grocery store by chocolate chips)
• 1 teaspoon vanilla
• 2 cups of salted peanuts (I buy the ones in the bottles - Planters or Western Family - believe me, the raw ones are gross!) 
• 2 cups rice krispies

Bottom Layer
Mix together the cake mix, 2/3 cup butter, and egg. I use my electric beaters - it is thick.  Press into a 9x13 pan.  Bake in 350 degree oven for 13 minutes, then cover with mini marshmallows.  Then bake about 2-3 minutes more (until marshmallows puff up). Let cool.

Topping
Mix together butter, sugar, Karo syrup, peanut butter chips, and vanilla on low-medium heat until melted. Do not cook longer!  Stir in peanuts and rice krispies.

Pour over cooled crust and let cool - cut into squares and serve.

*Original recipe from Cynthia Prince, my amazing Mother-in-law. 

Oreo Truffles

Ingredients:

1 pkg OREO cookies (I used Mint)

1 8 oz pkg cream cheese (I used an off brand and they are delicious)

1 12 oz pkg semi sweet chocolate chips

Directions:

Save out 2 cookies if you want to put cookie sprinkles on the top of your truffles. Crush just the cookie part into little bits.

Crush the rest of the cookies in the blender. Then whip cookie crumbs and slightly softened cream cheese with a hand mixer until mixture is very smooth.

Roll mixture into gumball size balls and place on either parchment paper or silicone mat lined cookie sheet that fits into your freezer. Freeze them for at least 15 minutes. (I left them in there for about an hour since life happened in between.)

While in the freezer, slowly melt the chocolate chips either in a double boiler or 30 seconds at a time in the microwave, stirring at least every 30 seconds until smooth.

Dip the balls in the melted chocolate and put back on silicone mat cookie sheet, then sprinkle the cookie crumbs while the chocolate is wet, then freeze again for a little while. Keep refrigerated in an air-tight container until serving.

I love these! I also crushed up a mint candy cane and sprinkled some of that on the tops of some of mine (I already ate those, so they're not in the picture.) Enjoy!

ALso, another recipe I saw said they used low-fat cream cheese and I'm sure they were also delicious.

Favorite Monkey Bread

We love to make Monkey Bread at Christmas time. This is my favorite recipe of the ones I've tried and each December I have a hard time finding it again, so posting it here will make it easy to find :). I hope you enjoy it too!

2 (1 lb.) loaves frozen white bread dough
1 1/4 c. sugar, divided
1/4 c. packed brown sugar
1/4 c. 1% low fat milk
1 T margarine
1 3/4 t. ground cinnamon, divided
cooking spray

Thaw bread dough in refrigerator for 12 hours. Combine 1 cup sugar, brown sugar, milk, margarine and 1 1/4 tsp cinnamon in a small saucepan. Bring to a boil; cook 1 minute. Remove sugar syrup from heat; let cool 10 minutes. Combine 1/4 cup sugar and 1/2 tsp cinnamon in a shallow dish; stir well. Cut each loaf of dough into 24 equal portions. Roll each portion in sugar mixture; layer balls of dough in a 12-cup bundt pan coated with cooking spray. pour sugar syrup over dough; cover and let rise in a warm place free from drafts 35 minutes or until doubled in bulk. Preheat oven to 350. Uncover and bake for 35 minutes or until lightly browned. Immediately loosen edges of bread with a knife. Place a plate upside down on top of pan; invert onto plate. Remove pan; drizzle any remaining syrup over bread. Makes 24 servings. (2 rolls)

Striped White Chocolate Peppermint Popcorn

This stuff is addictive.  It's a popular Christmas neighbor gift and I've eaten it a lot.  I decided I wanted to make it this year and searched the Internet for a recipe, but couldn't find one.  I guess it's one of those easy, word of mouth recipes and no one's bothered to post it.  So I decided I would- mostly so I can remember what I learned if I ever want to do it again.   It really is easy and really, really yummy!!!

Striped White Chocolate Peppermint Popcorn
About 12 cups of popcorn  ( I bought "Nearly Naked" popcorn at Costco, but you could pop your own)
About 6-8 ounces of white vanilla flavored candy melts (I've heard you can use white almond bark as well)
Chocolate candy melts
Peppermint bark, cut fine

Put the popcorn in a large bowl.  Be sure to remove all of the unpopped corn kernels.  Add about 1/2 cup chopped peppermint Melt the vanilla melts according to directions in your microwave.  Stir until smooth.  Pour over the popcorn and stir to coat the popcorn.  When coated, spread the popcorn on a silicone mat or waxed paper.  Let cool until the melts harden.  Melt about 3/4 cup of the chocolate melts (or you can use chocolate chips.)  With a large spoon, drizzle the chocolate over the corn, creating "stripes."  Let harden and then enjoy!!  Store in airtight containers, or bag to give away.


Now, here's the truth.  I tried it with much more chocolate on it and with less.  All are good.  So, you can do more or less and it still will be delicious.  It's not an exact recipe.  You can do it with or without the milk chocolate stripes and the peppermint bark.  You could add nuts or sprinkles or whatever you'd like.  I did two full bags of the Nearly Naked popcorn and used four bags of the vanilla melts on that much popcorn- if that helps.    Here's pictures of what I used:

I bought the candy melts at Michael's, but you can get them at Walmart, too.

Avocado-Crab Dip (or just avocado dip)

I found this recipe in a Food Network magazine and made it last night and LOVED it. I served it with baked sweet potato chips. It was healthy and delicious! I didn't put the crab meat in and it was great without it.


3 avocados
1/4 cup diced white onion (I used the white parts of 2 green onions)
1/2 cup diced plum tomato (I used grape tomatoes)
1/2 cup diced fresh mango
1/2 cup chopped fresh cilantro
1 jalapeno pepper, seeded and diced
4 ounces lump crab meat, picked through (I didn't put this in)
Juice of 1 lime
Kosher salt

1. Halve and pit the avocados; scoop the flesh into a large bowl and mash.
2. Stir in the onion, tomato, mango, cilantro and jalapeno; fold in the crabmeat. Add the lime juice and season with salt.

Pantry Pick of the Month: Salsa/ Chicken Taco Salad

Each month I play a little game for this blog . . . and for fun!  I reach into my too deep pantry and pull something out.  I then find a new (to me) recipe that uses that item, make that recipe, then share it with you here.  This month my reach yielded this:

By saying this,

I'm putting myself in danger of having my girl card pulled, but I have a confession.  I don't like main dish salads much.  There.  It's out.  Whenever I go out to eat with other females, I try to conform as everyone orders salads, but I never like them very much.  But I've set a goal to make a main dish salad once a month and to try to learn to like them.  So I googled chicken salads with salsa (pantry pick) and chicken (because I wanted chicken in it.)  This recipe came up and I loved it.  Loved it.  It was easy and flavorful and filling and delicious.   I hope you like it, too.

Chicken Taco Salad

Dressing

3/4 cup ranch dressing OR (since I don't have bottled ranch dressing I just mixed up some of my own: 1/2 packet ranch dressing mix, 1/2 cup mayonaise, enough sour cream and milk to thin)

1/4 cup thick and chunky salsa

3 Tablespoons cilantro, chopped

Mix together the dressing ingredients and put in fridge while you make the salad.

Salad

2 boneless, skinless chicken breasts

taco seasoning mix

1 head leaf lettuce, chopped fine

2 tomatoes, diced

1/2 cup grated Mexi blend cheese or pepper jack or cheddar

1 can corn

2 avocados, diced

green onions, chopped

Handful of cilantro, chopped

Tortilla chips, crushed a bit

Heat a skillet on medium heat with a couple Tablespoons of olive oil.  Encrust the chicken with the taco seasoning mix.  Put the chicken into the hot skillet.  Cook until golden brown on each side- 4 or 5 minutes per side, depending on how thick your chicken breast is.  Set aside.  Dice when cool enough to handle.

Meanwhile, heat a small skillet with 1 Tablespoon of real butter and 1 Tablespoon olive oil.  Drain the can of corn and put the corn in the skillet.  Stir and cook until the corn is slightly browned.

Assemble the salad OR put each ingredient in a bowl and let your family each assemble their own:

Lettuce, chicken, tomatoes, cheese, corn, avocado, green onion, cilantro and crushed chips.  Drizzle the dressing over the top.   

Adapted from The Pioneer Woman

What's For Dinner? -December

Here's what cookin' this month:

Cuban Paninis

Pasta Ponza

Honey Lime Chicken Enchiladas

Mexican Poached Eggs

Roast Beef and Vegetables
Leftover Beef Enchiladas

Cranberry Chicken over Rice

Breakfast Vegetable Burritos

Clam Chowder

Turkey Noodle Soup

Carne a Pizzaiola

Foil Dinner Casserole

Easy Mexican Quiche / Pico de gallo

Cream of Tomato Soup/ Grilled Cheese Sandwiches with tomatoes

Bahn Mi Sandwiches

Christmas Morning: Crown for a King

Christmas Eve Dinner:  Chicken ala King over Toast Crowns, Peppermint Cake (birthday cake for Jesus)

Christmas Dinner: Roast Turkey and all of the sides
New Year's Eve: Lime Shrimp Scampi over Angel Hair Pasta

Pantry Pick of the Month:  LaVictoria Thick and Chunky Salsa/ Chicken Taco Salad

Cream Caramels

Three Layer Mint Brownies

Pumpkin Shake

I made this yesterday for my children for after school snack so I could take a picture, and of course, I forgot to get out the camera. Hopefully I'll get a pic soon.

But, picture or not, this is a yummy, festive, healthy snack. It serves 2.

1 c. coconut milk (I have made it with normal milk as well and it was delicious that way too)
1 t. cinnamon
2 pinches nutmeg (I like it with little to no nutmeg)
1 t. honey
3/4 banana (I like to use a frozen one because it helps the consistency)
1/2 c. pumpkin
4 ice cubes

Add all ingredients to the blender, blend and enjoy!

Cinnamon Rolls

This is an easy cinnamon roll recipe.  It makes 1 dozen cinnamon rolls that fill a 13x9 pan.

Cinnamon Rolls
Put in your stand mixer or breadmaker:
1 T. yeast
4 cups bread flour
1 1/2 teaspoons salt
2 Tablespoons butter
1/4 cup honey
1/2 teaspoon baking soda
 2 cups warm water
1/4 cup dry buttermilk powder

Mix all together for several minutes.  Let rise for about an hour.  Mix down and add more flour ( this is inexact, but I usually end up adding 1/2- 1 cup more bread flour) to make a nice dough that you can handle- but it still will be sticky.  Dump onto a floured board or silicone mat.  Spray your hands with cooking spray.  Lightly kneed the dough.  With a floured rolling pin, roll out to about 12 x 12 size.

Spread the dough with about 1/3-1/2  cup very soft butter.  Sprinkle generously with a cinnamon sugar mixture.  I like to use brown sugar (2 parts brown sugar to 1 part cinnamon) You can also add chopped pecans, if desired.  Roll up and put seal the seam and put seam-side down.  Cut with a thread or a pizza cutter into 12 inch-wide pieces.  I cut the roll in half, then in halves again, then cut 3 out of each 1/4 roll.   Put in a well sprayed 13 x 9 pan.  Cover with a cloth and let rise until about double.  Bake at 350 about 20 minutes until lightly browned.
Make a simple frosting with powdered sugar, cream or milk, and vanilla.  Mix well and spread generously over the cinnamon roll while still warm.

Cream of Tomato Soup

I got this recipe years ago from my husband's aunt Jennie.  It is the old-fashioned way of making tomato soup and is really delicious.  Of course you need to add grilled cheese sandwiches to complete the meal!

Cream of Tomato Soup
1 quart tomato juice (you can substitute a quart of canned tomatoes and blend them)
1-2 Tablespoon sugar
1 teaspoon salt
4 Tablespoons real butter
 2 heaping Tablespoons flour
1 can evaporated milk (you can use cream if you'd rather)
2 cups milk

In a saucepan, melt the butter and blend with the flour until the butter is melted and it forms a roux.  Cook and stir for a couple of minutes.  Add the tomato juice and seasonings. Whisk until smooth and well blended.  Cook and stir until thickened.  Add the milks and stir and heat until thoroughly blended and heated through, but do not boil.

Fruit Fly Eliminator

We have a long summer here, and so this may be a little late for you- but this time of year we always get fruit flies in the house.  They seem to come in with the garden produce and then there's just bunches of them.  I finally found online a solution that really works to get red of them . . . and it's so easy:
Just get a bowl or jar and pour in a glug of apple cider vinegar.  Add a few drops of dishwashing soap and then add water.  Then just leave it out near where those pesky flies congregate.  You'll soon have lots of tiny dead flies in there.  They are attracted to the cider vinegar, then get trapped by the soap and water.  It really works.  Ours are completely gone.  I just thought I'd share in case you have the same problem.

Chocolate Peanut Butter Banana Milkshake

I recently watched a documentary called "Fed Up" that has made me think more about what my family and I are eating and has increased my awareness of the amount of sugar that is added to a lot of the processed food that we buy. I have been amazed at how much sugar is in things that I have always considered healthy. Yogurt for example. Jacob LOVES it and asks for it several times a day. I usually happily get it for him. One serving of low-fat yogurt has 33 grams of sugar in it. That is more than 8 teaspoons. I was so surprised. The daily recommended amount of sugar for an adult is 25 grams...6 teaspoons and Jake was getting more than that in 1 bowl of yogurt! I feel like I am still learning a lot about the best way for my family and I to eat, and try to take everything "with a grain of salt", but for the last week or two, I have been trying to eat and cook with more whole foods with little to no added sugar and not as much processed food. That way I know what we are eating. I have felt a bit better and lost a little weight as well. Always a plus. :) This is a "whole food" treat that I love and have whipped up a couple of times when I have wanted something sweet.

2 frozen very ripe bananas
2 scoops all-natural peanut butter (I buy Smuckers brand at Walmart. It just has peanuts and 1% or less of salt. I like the taste a lot better than the other peanut butter I have always loved. It is less waxy and has a deeper flavor.)
1 scoop cocoa powder
Milk

Simply add everything to the blender and blend. Add as much milk as you need to reach your desired thickness and enjoy.

You can freeze this to make fudgesicles as well. Yum!

Pantry Pick of the Month: Roasted Salsa Verde/ Verde Chicken Mexican Lasagna

My pantry pick for this month is this Salsa Verde.  I found a recipe that called for a green salsa,  so I gave it a try.  This recipe for Verde Chicken Mexican Lasagna won LDS Living Magazine's Casserole Contest.  After making it, there are some changes I would suggest, so this recipe is slightly altered from the original.  

Verde Chicken Mexican Lasagna
2- 4 chicken breasts, cooked and cut up (rotisserie chicken works nicely)
2 cups sour cream
1 can black beans, drained
1 can corn, drained
1 -16 oz. jar rasted salsa verde or other green salsa
1 teaspoon garlic salt
1/2 teaspoon cumin
1 teaspoon chili powder
Handful of chopped cilantro
10 soft taco-sized flour tortillas
Mexican blend cheese, shredded

Heat your oven to 350.  Mix together the chicken, sour cream, black beans, salsa verde, corn, cilantr and spices.  Cut the tortillas in half with kitchen shears.  Spray a 13x9 pan.  Divide the tortilla halves into three piles.  Put one-third on the bottom of the pan.  Spoon in 1/3 of the filling mixture, then sprinkle with cheese.  Repeat two more times, ending with a generous sprinkling of cheese.  Bake for 20-25 minutes or until hot and bubbly and the cheese is melted.  You may garnish with pico de gallo, avocado, cilantro, and sour cream.

What's For Dinner? November

Here's some ideas for dinners in November:

Chicken Mozzarella Pasta/ Green Salad/ Breadsticks

Shells and Cheese/ Tomatoes

Steak Sandwiches/ Homemade Fries

Chicken Enchiladas/ Pico de Gallo/ Black beans

Chicken Gnocchi Soup/ Garlic Bread

German Pancakes/ Fiesta Fruit Topping

Chicken Divan/ Creamy Jello Salad

Swedish Meatballs/ Mashed Potatoes/ Glazed Carrots
Tandoori Chicken/ Hot Rice/ Roasted Squash

Chicken Taco Salad
Easy Crockpot Beef Stew

Thanksgiving Dinner  Click this link for a collection of our favorite Thanksgiving side dishes.

Pantry Pick of the Month: Salsa Verde/ Verde Chicken Mexican Lasagna

Pecan Pie

Pumpkin Cobbler