Thursday, July 24, 2014

Chewy & Yummy Breakfast

I really detest cereal for any meal...unless it is granola.  I have been in search of a favorite recipe for a while.

adapted from:

1/2 cup toasted sesame seeds
1/2 cup salted sunflower seeds
1/2 cup dried cranberries (I had to use raisins since I unexpectedly ran out)
1/2 cup shredded coconnut
1/2 cup ground oats
1 t cinnamon
1/2 cup dry milk
5 T butter, melted
2 T olive oil
2/3 cup honey
2 t vanilla
2 1/2 cups oats

In a stand mixer combine all ingredients.  Pour on to the middle of a parchment lined cookie sheet. Do not spread around.  Bake at 275 for 20minutes.  Then 10 minutes. Stir and spread out some. Ten more minutes; stir and spread again. Then one last time (10 minutes; stir and spread).  Let cool completely on the cookie sheet. Put in an air tight container. Serve with milk (as cereal) or as a topping for yogurt.

Tuesday, July 22, 2014

Perfect Weather....Let's BBQ

The other night I decided I would make some steaks on the bbq. I love using it, especially when the heat soars and I don't want to heat the house (even if we do have AC).  These steaks were delicious as were the potato-onion packets.

Delicious BBQ Steaks
adapted from: Camp Chef Magazine

2-3 pounds boneless loin steaks
1/4 t black pepper
1 can lemon lime soda
1 1/2 T liquid smoke
2 garlic cloves, minced
1/4 cup soy sauce

Place all ingredients in a zip bag (or sealed glass container). Refrigerate overnight. Rotating every few hours.  Remove steaks. Grill until desired doneness.

Potato Onion Packets (on the BBQ)
adapted from:

8 potatoes, peeled and sliced
1 1/2 large onions, sliced
8 T butter

Combine potatoes, onions and spices in a bowl.  Dump into 8 individual or 2 large foil pieces. Dot with butter evenly.  Pinch and seal edges tightly.  Place in indirect heat (of 400) on your bbq.  Cook for about 25minutes.  Serve.

Saturday, July 12, 2014

Best Rice Krispie Treats

Recently on our family vacation I made some really chewy rice krispie treats. They were an awesome hit for everyone that tried them.  Definitely a keeper!

Loaded Rice Krispie Treats

10 cups rice krispie cereal
1 1/4 cup dried cranberries
2/3 cup chocolate chips
2/3 cup white chocolate chips
1/2 cup salted shelled sunflower seeds, optional
1/2 cup shredded cocounut, optional
1 small bag small marshmallows (8oz)
1 bag large marshmallows
1 stick margarine
splash of orange and vanilla extracts

In a large bowl combine cereal, cranberries, chocolate chips and small marshmallows; mix slightly.  In a saucepan melt together large marshmallows, margarine and extracts.  Pour sticky mixture over cereal mix.  Mix well with greased hands.  Press into a well greased 15x10x2 cake pan.  Place in fridge to stiffen up. Remove from fridge when cutting into pieces and into serving container.  Serve at room temperature.

Friday, July 4, 2014

Taste Bud Twist

Everytime I have made this dish, my taste buds do a little happy dance. So much flavor. Perfect. I think this recipe would be a note-worthy 4th of July star.

Spicy Honey Chicken Thighs
adapted from:

2 t garlic powder
2 t chili powder
3/4 t salt
1 t cumin
1 t paprika
8 skinless, boneless chicken thighs
6 T honey
2 t apple cider vinegar

In a bowl toss together the dry spices (garlic, chili powder, salt, cumin and paprika). Coat chicken pieces well. Place in a greased pan.  Bake at 375 for an hour.  In another bowl combine honey and vinegar. Brush on occasionally as the chicken bakes. Save extra for when chicken is done, so you can make the chicken "sticky."

Tuesday, July 1, 2014

Oven Roasted Perfection

Oven roasted potatoes are a family favorite around here.  We love them every which way. A few nights back I made some killer ones; I cannot wait to make them again (as my mouth is watering thinking about them).

Dijon Oven Roasted Potatoes
adapted from:

5 lbs potatoes (red and yellow), cut into bite sized chunks
2 bell peppers, cut into chunks
8oz mushrooms, sliced in half
1/2 cup olive oil
1/3 cup Dijon mustard
1 t dried thyme
1 T minced garlic
1/2 t salt
1/4 t pepper

Mix oil, mustard, thyme, garlic, salt and pepper (I think chopped onion would be yummy too). In a large bowl combine veggies. Pour mustard mixture over all. Toss. Place on 2 greased cookie sheets. Bake at 375 for about 45 minutes until potatoes are tender.

Friday, June 27, 2014

Special Meal For A Special Father

A few months back we had the privilege of having our transitional deacon over for dinner (the boys just LOVE him).  This time was not the first time he had been was the third. Today is the day that he gets ordained to the Holy Priesthood through the Sacrament of Holy Orders.  He loved this meal.

Salisbury Steak
adapted from:

1 1/2 pounds ground beef
2/3 cup oatmeal
2 t dry mustard
1 t beef bouillon powder (or 1 cube crumbled)
4 dashes (about 1 T) Worcestershire sauce
1 T ketchup

1 onion, sliced thin
2 cups beef broth
Worcestershire sauce
mushrooms, sliced
2 T butter
1 T olive oil

In a bowl combine meat, oatmeal, mustard, bouillon, Worcestershire and kethup.  Patty out into 4-6 patties.  Lightly fry in a frying pan with butter and olive oil (about 1 T each) until browned on both sides but not done.  Remove to a greased 9x13pan.  Add additional butter and olive oil to pan; brown mushrooms and onions.  Put evenly on top of steaks.  Sprinkle cornstarch over all. Pour beef broth and Worcestershire sauce over all (or you may thicken together in the frying pan).  Bake at 350 for about 60minutes.  Serve with mashed potatoes and corn on the cob.

Wednesday, June 18, 2014

Perfect Veggies

For Father's Day dinner I was put in charge of making a veggie dish for dinner (to go along with the oven-roasted salmon Mom made). This veggie delight was so good and tasty.  I hope you enjoy it as much as we did. Happy Father's Day to my husband, Dad and Father in law!

Oven Roasted Ratatouille
adapted from:

1 red onion, diced
1 can petite diced tomatoes
1 t basil
1 t oregano
1/2 t thyme
2 summer squash, diced into small pieces
2 zucchini squash, diced
1 eggplant, sliced thin
3 Roma tomatoes, sliced
1/2 green bell pepper, diced
1/2 cup Mozzarella cheese, grated
1/2 cup Parmesan cheese, shredded

Saute onion in 1 T butter and 1 T olive oil until slightly softened.  Add basil, oregano and thyme; stir in tomatoes.  Simmer slightly until some of the liquid has evaportated.  Put 1/3 of this mixture in the bottom of a greased deep oblong pan.  Place sliced eggplant on the bottom with a layer of the tomato-onion mixture on top. Scatter squashes, green pepper and tomatoes on top. Lastly add the final layer of tomato-onion goodness. Cover with foil.  Bake at 400 for about 30 minutes. Uncover and top with cheeses.  Bake another 15minutes. Serve over pasta if desired.