Chicken Cordon Bleu Casserole...

1 6 oz Pkg. Chicken Flavored Stuffing Mix
1 10 3/4 Can Cream of Chicken Soup
1 Tbsp Dijon Mustard
3 Cups Cubed (Cooked) Chicken
3 Cups Fresh Broccoli Florets
2 Cups Cooked Chopped Ham
6 Slices of Swiss Cheese

Preheat oven to 375.  Prepare stuffing as directed on package.  Mix soup and mustard in a bowl.  Add Chicken, broccoli and ham.  Spray a 9x13 baking dish with cooking spray.  Spoon chicken mixture into dish, top with cheese slices and stuffing.  Bake 45 min or until heated through.

(This was a Pintrest find... The name and magazine photo conjured up delicious thoughts in my head.  It fell quite short of my expectations...  But, the reason I'm putting it on here even though it wasn't my favorite is that it has LOTS of potential.  The flavors were awesome!  I would call this made as directed a "low cal dish", I researched it and 1/12 serving (good size!) is only 190 calories total.  If you're expecting lo-cal you'll be delighted.  If however, like me, you take the word "casserole" to mean "delicious comfort food"... You might be disappointed.  Here's what I did AND what I will do the next time I make this.  Because as I said, it has lots of potential and the flavors truly are there!  I steamed my broccoli before adding it to the sauce.  Tender crisp.  It was a good choice.  I also did not use chopped ham.  To me, Cordon Bleu has ham SLICES, so that's what I used.  Very thin slices and laid it out under the cheese, but on top of the chicken mixture.  Also a good change.   I didn't find out until eating it for dinner how thin the sauce is.  To me, it's needs a thicker, heartier, creamier "sauce".  Something reminiscent of a chicken divan sauce.  At the very least I will use 2 cans of cream of chicken, 2 Tbsp mustard and probably 1/4 C mayonnaise.  I give it (made as directed) a solid B, but with the opportunity to tweak a few things and resubmit it for FULL POINTS!)  This concludes your "Cooking with Betsy" spotlight... ;)  

Peach Cobbler...

Filling:
12 Fresh, Ripe Peaches - Peeled, Pitted & Sliced
1/3 C White Sugar
1/3 C Packed Brown Sugar
1/2 tsp Cinnamon
1/4 tsp Nutmeg
1/4 tsp Ground Cloves
1/2 tsp Salt
1 Tbsp Lemon Juice
2 Tbsp Cornstarch
1 tsp Vanilla

Topping:
1 1/2 C Flour
1/3 C White Sugar
1/3 C Packed Brown Sugar
1 1/2 tsp Baking Powder
1/2 tsp Salt
1 tsp Cinnamon
1/2 C Butter
1/3 C Boiling Water


Preheat oven to 425.  In a large bowl, combine all the filling ingredients.  Toss to coat evenly and pour into a greased 9x13 glass dish.  Bake for 15 minutes.  While filling is cooking, in a large bowl, combine all the topping ingredients EXCEPT the boiling water.  With a pastry blender, cut in the butter to the dry ingredients until mixture resembles crumbs.  Stir in water and mix just until combined.  Remove peaches from oven and drop spoonfuls of topping over the warm filling.  Sprinkle the entire mixture with cinnamon/sugar if desired.  Bake 15-20 minutes until topping is golden brown, loosely cover with aluminum foil to prevent too much browning and bake an ADDITIONAL 15 minutes.

(Peaches... Oh how I LOVE you!  Pies, cobblers, crisps, & cream... Shakes, smoothies, jam, jelly... juice, dry, vine ripened, poached... Ahhh. Utah peaches in Autumn!  Our ward does an annual "Share the Harvest" dinner.  I usually make a peach cobbler or two.  This year I found a recipe on the Internet and as usual added, subtracted and adjusted to make it more delicious to MY taste.  The above is what I ended up with.  The results were delicious...)

Noah's Buttermilk Pancakes...

 

3 Cups Flour

2 tsp Baking Powder

1 tsp Baking Soda

 3 Tbsp Sugar

2 Eggs

3 Cups Buttermilk

1/4 Cup Melted Butter

 

Mix all the dry ingredients in a large bowl.  In a small bowl, mix all the wet ingredients.  Add the wet ingredients to the dry ingredients and mix well.  Cook on a greased griddle.  Delicious with our homemade Buttermilk Syrup... (Love visits from my cute nephew Noah!)

Tres Leches Cake... (For My Calls. Happy Sweet 16!)

CAKE
6 Eggs (Separated)
2 Cups Sugar
2 Cups Flour
1/2 tsp Salt
2 tsp Baking Powder
1/2 C Whole Milk
1 Tbsp Mexican Vanilla

TOPPING
2 14 oz  Cans Sweetened Condensed Milk
1 12 oz Can Evaporated Milk
2 Cups Heavy Whipping Cream
(1 1/2 C Caramel Ice Cream Topping)
(1 tsp Cinnamon)

In a large mixing bowl add egg whites.  (Place egg yolks in a small bowl.)  With a hand mixer beat the egg whites until foamy.  Add sugar.  Add egg yolks.  Add flour, salt, baking powder, milk and vanilla.  Scrape sides and mix well.  Pour into a greased and floured 13x9x2 pan.  Bake at 350 for 30-35 minutes.  While baking, place the sweetened condensed milk, evaporated milk and whipping cream in a blender.  Blend well.  Remove 2 Cups of milk mixture and ADD caramel and cinnamon.  Mix or blend well, cover and refrigerate until ready to serve cake.  When the cake is done, Toothpick inserted comes out clean... let cake cool for about 10 minutes.  Poke holes all over cake with skewer.  S L O W L Y... pour remaining milk mixture (NOT the part with the caramel and cinnamon) all over the cake.  It will sink in slowly.  Use ALL the mixture!  Let the cake sit until room temperature, cover and refrigerate.  Chill 6 hours or overnight.  Serve with reserved milk/caramel/cinnamon mixture and whipped cream.  MMMMmmmmm....

(I entered into a quest for the perfect Tres Leches Cake for McCall, per her request for a 16th birthday dessert!  We came pretty close to perfect with this "tweaked" recipe...)

Mac Salad...

1 lb Elbow Macaroni
1/2 Sweet Onion (Grated)
1 C Matchstick Carrots
1 C Peas
2 C Mayonnaise
Salt & Pepper

Cook pasta according to pkg directions.  Making it more plump and soft.  Drain and rinse.   In a large bowl, combine pasta, onion, carrots and peas.  Mix well.  Add cup mayonnaise and mix well.  Add salt & pepper and more mayo (if needed) to taste.  (You can add: tuna, crab, shrimp, eggs, celery, parsley, potatoes, relish... really anything you like!)

Still working on this ... I love Hawaiian Mac Salad with a plate of Kalua Pig and Two Scoop Rice!  I'll keep tweaking this recipe until I find the flavors I like best. 

Chocolate Mousse...

• 23 oz (2 pkgs) Semi-Sweet Chocolate Chips
• 8 Tbsp Butter (1 stick - cut in 1 Tbsp size pieces)
• 9 Egg Yolks
• 3/4 C Sugar
• 4 Cups Heavy Cream

Start by bringing a large pot half full of water to a rolling boil.  You need 3 different METAL mixing bowls.  Bowl #1 Add chocolate chips and butter.  Place chocolate bowl in the pot of water and with a rubber spatula, stir constantly until melted and combined.  Set aside.  Bowl #2 Place Egg yolks and whip with a mixer until volume doubles.  While continuing to mix, pour sugar in a steady stream and continue to mix for an additional 2 minutes, scraping sides and mixing well.  Place egg bowl in pot of water and whisk constantly until mixture becomes hot and thickened.  Remove from water/heat and return to mixer.  Whip to cool.  Immediately add chocolate to egg mixture and continue mixing.  Bowl #3 Whip the heavy cream until it is a stiff consistency.  Add to the chocolate/egg mixture and mix until well combined.  Chill well and serve.  (This recipe makes 12 servings.)

 

James loves chocolate mousse.  He's mentioned that for years.  I decided that for his Valentines Day present this year, I would learn to make it.  It was a little involved but not hard and it is delicious!  He loves raspberries, so I paired them with the very rich mousse... Topped with a dab of whipped cream, I think it was a hit.  Happy Valentines Day, Babe!  I LOVE you!

No Bake Cookies...

1/2 C Butter

1/2 C Milk

4 Tbsp Cocoa

2 C Sugar

1/2 C Peanut Butter

3 C Quick Oats

 

Microwave butter, milk, cocoa and sugar in a large bowl for 3 minutes on high.  Stir, cook for an additional 2 minutes.  Remove, add peanut butter and stir until melted.  Add oats and mix well.  Drop by spoonfuls onto a wax paper covered cookie sheet.  Refrigerate until cool.  Makes 24 cookies.  This is easy enough for kids to do themselves...

 

Jesse, McCall and Taryn have all gone through "No Bake Everyday" phases!

Coleslaw...

 

8 C Cabbage (Green/Purple - shredded)

1 C Carrots (shredded) 

1/2 C Sweet Onion (grated)

1/2 C Sugar

1 t Season Salt

1 t Dry Mustard

1 t Celery Seed

1/4 C Olive Oil

1/3 C Apple Cider Vinegar

1/4 C Mayonaise

 

Combine veggies.  In a small saucepan, combine remaining ingredients except the mayo.  With a whisk, blend well.  Heat until boiling.  Add mayonaise, stir well.  Pour hot over cabbage mixture.  Stir to coat and chill well.

 

(I love coleslaw!  Usually store bought.   KFC, Smoking Apple, Boston Market... But I wanted to be able to make it and not use the nasty pre-made Coleslaw Dressing.  This is my version of a more vinegar based "Carolina" than a western slaw.  My mom's slaw was mayo based and included fresh tomatoes.  If I ever find one that tastes like hers, I'll add it. )

 



Pina Colada...

1 14 oz Can Coconut Milk

1 20 oz Can Pineapple w/ Juice

1 tsp Vanilla

Extra Canned Pineapple Juice (to thin)

Ice Cubes

 

In a blender, combine milk, pineapple and vanilla.  Process until smooth and creamy.  Pour half the mixture in a different container.  To half the mixture in the blender, add 2 C ice.  Process until desired smoothness.  Add a T of pineapple juice at a time to thin it out if it become too thick.  Repeat with remaining mix.  Makes 4 large servings.

 

Calls and I made this up and it tastes... YUMMY!  Add any other frozen fruits for different flavors.

Strawberry Cream Cheese...

2  8 oz pkgs of Cream Cheese (softened)
1  C Strawberry Jam
1  tsp Vanilla

With an electric mixer, mix all ingredients together well.  Store in the refrigerator.

(I just made this up and it's AWESOME!)

Deviled Eggs... Football Style

18 Large Eggs
1/2 C Mayonnaise
2 T Dill Pickle Relish
1 T Dijon Mustard
1 T Regular Yellow Mustard
1/2 t Paprika
1/4 t Garlic Salt
Pepper to taste

Directions:
Place eggs into a medium size pot, cover with water and bring to a boil. Remove from heat and cover the pan, let stand for 20 minutes.   Pour off the hot water and refill pot with cold water. Crack the eggshells let sit in cold water for 5 minutes.  Peel eggs, cover and chill for an hour.

Halve the eggs lengthwise. Remove yolks and transfer to a small bowl. Mash with fork, then stir in the remaining ingredients. Season with salt and pepper.  Chives are the garnish of choice for the "laces"...

(Cute idea lifted from Pintrest and served at our Superbowl Feast...)

Bacon - Potato - Corn Chowder...

4 -5 Medium Potatoes (peeled & diced)
2 t Salt
1 C Butter
4 1/2 oz Bacon Bits
1 large Onion (chopped)
2 Cloves Garlic (minced)
1/2 C Flour
4 C Half & Half
2 cans Cream-Style Corn
2 cans Whole Kernel Corn (drained)
Salt & Pepper to taste
1/2 t Tabasco Sauce (2 dashes)

Boil potatoes in salted boiling water for about 15 minutes, until firm/tender.  Drain.  Melt butter in large pot, saute bacon bits, onion and garlic until onions are tender.  Sprinkle flour over and mix evenly. Whisk in half & half.  Add corn and cooked potatoes.  Season as desired and cook, stirring constantly, until thickened.  Serve in Bread Bowls.  (Or ladle into a couple of hollowed out "hard" rolls.)

(From Kristen @ Lindon City...  Yummy!)

Coconut Cream Bread...

 8 oz Cream Cheese

 1/2 C Butter

 1 1/2 C Sugar

 2 Eggs

 2 1/4 C Flour

 1 tsp Salt

 1 Tbsp Baking Powder

 1 C Coconut Milk

 1 tsp Vanilla

 2 Tbsp Shredded coconut (optional)

Combine cream cheese and butter, cream well.  Add sugar and beat until fluffy.  Add eggs, flour, baking powder, salt, milk and vanilla.  Mix well. Stir in coconut if wanted.  Spray 2 loaf pans or 6 mini loaf pans or 1 bundt pan.  Bake at 375 degrees for 50 minutes (large pans) or 35 minutes (small pans).  Or until toothpick comes out clean.  Cool in pan for 10 minutes and remove to wire rack to finish cooling. 

 

Variations:  Orange Cream Bread.  Substitute 1 C Orange Juice for Coconut milk. Orange Zest for shredded Coconut.   After 10 minutes of cooling, pour 1/4 C Orange juice over top of bread to soak in.  Or glaze with a light citrus glaze...

 

Oh my goodness... A Pintrest find, listed as Orange Cream Bread, I altered it to Coconut Cream. Next time I'll try a pineapple glaze for a "pina colada" twist.  1/4 C Pineapple Juice & 1 C Powdered Sugar. This is EASY & DELICIOUS.  Soooo good!

Omelette...

2 Tbsp Olive Oil (separated)
3 Free Range Eggs (beaten fluffy)
1/2 Tbsp Cilantro (snipped)
1/2 Tbsp Green Onion (snipped)
1 Clove Garlic (pressed)
2 Tbsp Mushrooms (sliced)
1 Tbsp each of Green Pepper, Red Pepper & Yellow Pepper (chopped)

Over high heat saute veggies in 1 Tbsp Olive Oil until desired tenderness.  Remove from pan and set aside.  Add remaining Tbsp of oil to hot pan and reduce heat to medium.  Pour egg mixture into pan and spread like a crepe...  As the edges cook, rock the pan to spread out liquid egg.  When almost solid, return veggies and place them on half the omelette.  Flip the remaining half over to cover veggies and cook to desired doneness.  At the point of the flip, I remove it from heat, cover and let it "steam" until it's the right texture.  This is a preference...

I like my omelette done, but wet.  James likes his eggs hard and almost dry.)  Season with pepper.  Try to avoid salt.  That's what the garlic and cilantro are for! :)  Because I miss the cheese... I sliced 1/4 of an avacado over the top for the creamy texture.  This was delicious.  Other options would be to add the veggies of your choice.  Onions, spinach, carrots, broccoli...

Chicken Spaghetti...

1 Cut Up Fryer Chicken
1 Onion - chopped
1 Celery Stalk - chopped
2 Cloves Garlic - minced
1 Green Pepper - chopped
1 tsp Salt
1/2 tsp Pepper
6 Tbsp Butter
1 14 oz Can Chicken Broth (2 Cups)
1 10.5 oz Can Cream of Chicken Soup
2 C Shredded Sharp Cheddar Cheese
1 16 oz pkg Velveeta Cheese - cubed
1 16 oz pkg Spaghetti Noodles

Cook and shred the chicken.  Reserve  the "broth" as the "water" to cook the spaghetti noodles... Chop veggies and saute them in the butter with salt & pepper until the onions are soft and clear.  Combine broth, cream of chicken and velveeta in microwave safe bowl.  Cook until melted and smooth.  (About 5-7 minutes, stop often and stir)  Combine sauteed veggies, chicken and (drained) noodles with cheese mixture.  Stir until well coated.  Spray a 9x13 casserole dish and pour mixture in.  Top with shredded sharp cheese.  Bake at 350* for about 45 minutes until hot and bubbly.

(I put this in two 8x8 casserole dishes and freeze one before baking... Delicious comfort food!)

Ham & White Bean Soup...

• 4 cups Water
• 4 Cups Chicken Broth
• 4 15oz Cans Cannellini Beans (White Kidney Beans)
• 2 Cups Cubed Ham
• 1 Christmas Honey Baked Ham Bone
• 1 Large Onion - chopped
• 2 Cloves Garlic - minced
• 1/4 tsp Pepper
• 1 Bay Leaf
• 4 Carrots - chopped
• 1 Rib Celery - chopped
• 1/2 tsp Salt
• 1 8 oz Can Tomato Sauce 

In a large pot, place ham bone, water, broth, spices and veggies.  Bring to a boil, reduce heat and simmer for about an hour.  Add beans, tomato sauce and cubed ham.  Simmer for another 20-30 minutes.  Remove ham bone and bay leaf before serving.       (YUM!!! I am pleased to note that this "soup" was good enough for Calls, Taryn, Owen and EVEN James to admit... GOOD!  Maybe soup "is a meal"!  Although I can't find mom's actual recipe, this tastes exactly like my childhood memories...)

Shoyu Chicken...

 

2 Cups Soy Sauce
1 Cup Brown Sugar
½ cup Sprite or Water
4 Cloves Pressed Garlic
2 pieces ginger, crushed
2 Green Onions - Snipped Small

1 Tray of Chicken Thighs & Drumsticks

Mix all together and marinade chicken in sauce for at least 2 hours.  Broil or grill chicken.  Serve with steamed white rice and Mac salad.  Aloha!

Spam Musubi

2 C Rice (uncooked)
2 C Water
6 Tbsp Rice Vinegar
1/4 C Soy Sauce
1/4 C Oyster Sauce
1/2 C  Sugar
Furikake (Oriental Spice)
1 Can Spam
Nori Sheets (Seaweed)
Oil

Soak rice for 4 hours in water.  Drain and bring 2 cups water to a boil.  Add the soaked rice, cover, reduce heat to low.  Cook for 15 minutes.  Remove from heat and cool.  In a flat marinading dish, mix vinegar, soy, oyster sauce and sugar together.  Marinade spam for 5-10 minutes.  Fry spam in oil for 2 minutes on each side.  Until lightly browned.  See pics for assembly.  Press cooked rice into sushi maker halfway full.  Add a light sprinkling of furikake, spam, another light sprinkling of furikake and fill the remaining space with rice.  Wrap with Nori.  Slice and serve with dipping sauce.

Dipping Sauce:
3/4 C Mayonaise
1 Tbsp Lemon Juice
1 Tbsp Furikake

 

Fresh Peach Glaze

4 Tbsp Cornstarch
1 C Sugar
1/2 C Orange Juice Concentrate (undiluted)
1 1/2 C Water
2 Tbsp Fresh Lemon Juice
6-8 Large Peaches (peeled and sliced)

Mix cornstarch and sugar in a saucepan with a whisk.  Add liquids and heat until thick and boiling.  Cool to room temperature and fold enough into sliced peaches to coat.  Should be enough glaze for two pies.

(I like to use Aunt Vi's Peach Pie (Crust) Recipe and the cream cheese layer from Raspberry Cream Pies all put together to make an incredible pie...  I LOVE PEACHES!!!)

Spaghetti Salad...

16 Oz of Cooked Spaghetti
1/2 C Red Wine Vinegar
8 Oz Bottle of Italian Dressing
2 Tbsp Salad Supreme Spice
1 C Thick cut Pepperoni
3/4 C Shredded Parmesan Cheese
1 Large Can Sliced Black Olives
1 Can Artichoke Hearts
4 Cups Fresh Veggies (Tomatoes, Peppers, Cucumbers, Zucchini, Broccoli, etc...)

Mix all together and chill for several hours before serving.  Feeds a lot...  I love this in the summer when the tomatoes, cucumbers and zucchini come from MY garden!

Strawberry Cream Pie...

25 Oreos

1/4 C Melted Butter

2 C Fresh Strawberries

2 Tbsp Sugar

2 - 6 oz Strawberry Yogurt Cups

1 Small Pkg Vanilla Instant Pudding  

1 C Whipping Cream

Crush the oreos and add melted butter.  Press into a pie plate and bake for 4 minutes in a 350 degree oven.  Let cool.  Crush or puree fresh strawberries, add sugar.  In a mixing bowl, combine yogurt and instant pudding.  Mix well.  Add whipping cream and beat for 2 or 3 minutes until the mixture is fluffy.  Fold in the strawberry mixture and pour into prepared pie crust.  Place in freezer for about 20 minutes, then cover with plastic wrap and chill for an additional 2 hours or overnight.

Substitute Raspberries for Strawberries for another amazing treat...

Hot Buttered Pretzels...

DOUGH:

2.5 Cups Flour

1 tsp Sugar

1/2 tsp Salt

2 1/2 tsp Instant Dry Yeast

1 Cup Lukewarm Water

TOPPING:

1/2 Cup Boiling Water

1 Tbsp Baking Soda

Sea Salt

3 Tbsp Melted Butter

Combine dough ingredients and mix until combined.  Knead dough for 5 minutes.  The dough should be soft and smooth, not sticky.  Lightly dust with flour and place in a gallon size ziploc bag.  Let rise for 30 minutes.  Preheat oven to 500 degrees.  Cut dough into 8 pieces and let rest for 5 minutes.  Whisk baking soda into boiling water.  Roll each piece of dough into a long rope and shape into a pretzel.  Dip each pretzel into the hot soda wash.  Place on greased baking sheet.  Sprinkle with coarse sea salt and let rest for 10 minutes.  Bake 9-10 minutes or until pretzels are golden brown.  Brush melted butter onto hot pretzels. 

(Another amazing PINTREST find by McCall... YUM!)

Vanilla Ice Cream...

2 Quarts Half and Half
1 C Heavy Whipping Cream
1 1/2 C Sugar
1 1/2 Tbsp Vanilla Extract
1/2 tsp Salt

Mix all ingredients together until sugar is dissolved.  This recipe fits in my ice cream freezer.  Layer Rock Salt and Ice and process until desired thickness.  I pour it in a saved round, plastic, 1 gallon ice cream container with lid.  It fits nicely and then we know exactly what's in it... Vanilla Ice Cream!

Ice Cream in a Bag...

 

 

2 Tbsp Sugar

1 Cup Half and Half

1/2 tsp Vanilla

Pinch of Salt

1 Gallon Size Ziploc Bag

1 Sandwich Size Ziploc Bag

1/2 Cup Rock Salt

Cubed Ice 

In small ziploc, put sugar, half and half, vanilla and pinch of salt.  Seal the bag COMPLETELY and knead bag to mix ingredients, try to get as much air out of the bag as possible.  Place small bag in large ziploc.  Fill large ziploc bag half-way with ice.  Add rock salt and seal bag.  shake. Shake... SHAKE! until the ice cream is frozen to desired consistency.  Approximately 10 minutes.  Add favorite mix-ins if desired.  (crushed oreo, butterfinger, m&m's, mini marshmallows, cookie dough, etc...)  Enjoy out of the bag!

(A fun family favorite for years...)

Blue Cheese Vinaigrette...

1/2 C Red Wine Vinegar
2 Tbsp freshly squeezed Lime Juice
1 Tbsp Dijon Style Mustard
1/2 tsp finely minced Garlic
2 tsp Salt
1 tsp Black Pepper
1 C Olive Oil
1/2 C Blue Cheese Crumbles

Combine vinegar, lime juice, mustard, garlic, salt and pepper with a hand mixer until the salt is dissolved.   Slowly drizzle the oil in mixing continuously.  Stir in the blue cheese.  Refrigerate up to a month.