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Tuesday, April 22, 2014

DIY Dishwasher Tablets




Ingredients:

1 c. Borax
1 c. Arm and Hammer Washing Soda
1/2 c. Epsom salt
3/4 c. lemon juice

Directions:

1.  Mix dry ingredients together in a medium sized bowl.  Add the lemon juice and mix completely.  You want the mixture to be wet enough to mold without falling apart.  Add additional lemon juice if needed.

2.  These dry very quickly so working quickly and one at a time, portion out a tablet around 2 tablespoons.  I used a small cookie scoop.  With wet hands, form the tablet into whatever shape needed to fit the soap dispenser in your dishwasher. Place on a sheet of wax paper and let dry for a few hours before putting in a storage container.  If a tablet happens not to fit into the dispenser, just toss it in the bottom of your dishwasher.

Source:  mykitchenescapades.com


Monday, April 21, 2014

Quick and Easy BBQ Chicken

This is the most tender, juicy chicken, and it SO EASY!



Ingredients:
Chicken Breasts (as many as you need to serve your family)
Pepper
BBQ Sauce (your favorite bottled sauce, or homemade)

Directions:
1. Cut up chicken breasts into 3-4 pieces each, depending on the size of the chicken breast and the size you would like each cooked piece to be. (I make sure to trim off any fat.)

2. Put them in a casserole or baking dish. Put pepper on them if desired.

3. Pour on your favorite barbecue sauce. WE LOVE the Kraft Sweet and Spicy Chipotle Barbecue Sauce. I just put on enough barbecue sauce to cover the top of the chicken. Do not add water. Cover with tin foil.

4. Bake in the oven at 350 degrees for about 30 minutes, or until the chicken is done. (Check the center piece and make sure it is not pink! The chicken should be white and have clear juices.) When I am feeding a large crowd and have 2 pans full of chicken in the oven, it will take about an hour to cook through. 

Note:
This can also be done in a crock pot!

Pictures:
Cut up chicken and place in pan.

Pour on your favorite barbecue sauce. We really like Kraft Sweet and Spicy Chipotle Barbecue sauce. 


Spread out the sauce. 

 Cover with tin foil and bake until chicken is done. (About 30 minutes.) Then ENJOY! You will love how it is so tender!


Thursday, April 17, 2014

Itialian Lentil Soup


This is a family favorite. Healthy and delicious. Can be made over the stove or thrown in the crockpot. I have done both ways, just depends on what's going on. It is so easy to throw in what you have. I have used fresh tomatoes, canned tomatoes, frozen grape tomatoes, it is such a forgiving recipe. I have also made it with real Italian pork sausage (I don't like it that way, too greasy), chicken sausage links that I cooked and cut up, and with ground Italian style chicken sausage (my favorite.)


Italian Lentil Soup

1 lb. package Italian style chicken sausage
1 onion, chopped
2-3 carrots, peeled and diced
2-3 celery stalks, diced
2 cloves garlic, minced
6-8 C. chicken or vegetable stock
tomatoes (one can diced or a couple fresh diced or a bunch of grape tomatoes, whatever you have or want to use.)
1-1/2 C. Dry lentils
Italian seasonings (Basil, thyme, oregano) or and Italian seasoning blend
1 (10 oz pkg) spinach or a bunch of kale, roughly chopped
1/2 C. cream (optional)

In a large dutch oven, brown the chicken sausage over med. high heat.
Add the veggies and cook and stir for a few minutes. Add the garlic and cook until fragrant.
Pour in the liquid and add the tomatoes.
Add the dry herbs. I usually just sprinkle in some basil, oregano and thyme. Add salt and pepper if needed.
Bring the soup to a low boil, add the dry lentils and turn soup down to a simmer. Continue cooking, stirring occasionally until the lentils begin to soften (about 15-25 mins.)
Stir in the spinach or kale and the cream, if using. Cook til greens are wilted.
Serve with grated Parmesan cheese and crusty bread.

*If using a crock pot, cook the chicken and then dump in all the ingredients except the spinach and cream. Cook on low for a few hours, until lentils are soft. Then stir in your greens and cream, if using. 

Wednesday, April 16, 2014

Banana Pudding


I am from the South, born and raised.  I know good banana pudding, and this delicious, easy, and pretty recipe is definitely a keeper, and a delicious Easter dessert!

Ingredients List:

2 bags Pepperidge Farm Chessman cookies
6-8 bananas (sliced)
2 c. milk
1 (5 oz.) box instant French vanilla pudding or cheesecake pudding
1 (8 oz.) pkg. softened cream cheese
1 (14 oz.) can sweetened condensed milk
1 (12 oz.) container frozen whipped topping (thawed)

Directions:

1. Line the bottom of a 13 by 9 dish with 1 bag of cookies, or enough cookies so that the bottom is completely lined (you may have a few cookies left over.)  Layer bananas on top.

2. In a bowl, combine milk and pudding mix; blend well using a mixer.  Using another bowl, combine the cream cheese and sweetened condensed milk and mix until smooth.  Fold the whipped topping into the cream cheese mixture.  Add the cream cheese mixture to the pudding mixture and stir until well blended.

3. Pour the mixture over the cookies and bananas and cover with the remaining cookies.  You can organize the cookies in a pretty way (like I did), or just line the entire top of the pudding layer with cookies if you want more of that delicious wafer flavor.  Refrigerate at least 4 hours, until ready to serve.

Yield: 9-12 servings

Source: I got this recipe from one of my Duke University Nurse Anesthesia program instructors.

Monday, April 14, 2014

Dairy-Free Chocolate Sauce

My last recipe was for Coconut Sorbet which I have enjoyed pairing with this non-dairy chocolate sauce.  Yes, you can buy plain old chocolate syrup with no dairy, but I really love to make things myself if I can.  And, I had all the ingredients anyway!



Ingredients:
1 (14 oz) can coconut milk
1/4 cup cocoa powder
1 cup sugar
1/8 tsp. salt

1.  Bring all to boil in a saucepan over high heat.
2.  Reduce heat and simmer for 5 minutes.

Store in fridge.

Source:  Speed Bump Kitchen

Sunday, April 13, 2014

Special Witnesses and Testimonies of the Prophet Joseph Smith

 
The following are words from the Prophet Joseph Fielding Smith: “I now say—

That Joseph Smith is the one to whom all men must look in this day to learn the truth about Christ and his gospel;

That in due course the name of this prophet shall be known in every corner of the earth and among all people;

That the honest in heart will accept him as a prophet and will worship that Lord whom he revealed;

That the church that he organized by divine command prospers because it follows the revelations that came through him;

And that all who believe the teachings of Joseph Smith and labor in the course set by him shall come to a knowledge that Jesus Christ is the Son of God who was crucified for the sins of the world.

In the same way that I know Jesus is the Christ—and that is by revelation from the Holy Spirit—I know that Joseph Smith is and was and everlastingly shall be a prophet of God.”

Thursday, April 10, 2014

Creamy & Cheesy Potato Soup




Every once in a great while I will pull out my THRIVE Cookbook so that I can make something with food storage items--really important when you want to "store what you eat and eat what you store."  I highlight them in the book if they turn out really tasty.  Today was a soup kind of day so I thought I would try this recipe and it did not disappoint.  Yum, yum.  There are no leftovers.  Just sayin'.

Ingredients: (I will note THRIVE if I used the dehydrated or freeze dried item)

3 cups THRIVE chicken broth 
1 T chopped onions
1 cup THRIVE Potato Dices
2 T butter
2 T all-purpose flour
1/4 tsp salt
1 tsp black pepper (I am using less next time--yikes!)
1 cup THRIVE Instant Milk, re-hydrated
1 cup Mexican blend shredded cheese

1.  In a large saucepan, combine chicken broth, onion and potatoes.  Bring to a boil and simmer 5-10 minutes or until potatoes are tender.

2.  Remove from heat and ladle 1/2 the soup mixture into blender or food processor. Cover and blend until smooth.  Repeat with rest of soup and set soup aside.  I used an immersion blender right in the pot and blended all of the soup at the same time, then poured it into another container and set it aside.

3.  In the same saucepan, melt the butter, then whisk in the flour, salt and pepper.  Slowly add the milk while whisking.  Cook and stir the mixture until it is thickened and bubbly.  Stir in the blended potato mixture and the cheese.  Cook and stir until soup is heated through.

TIP:  You could serve this with a variety of drop-ins.  We tried fresh cilantro this time.  Next time maybe bacon pieces, or chopped green chilies.



Source:  THRIVE Cookbook, p. 62.

(I am only highlighting THRIVE foods because that is the brand that I store in my pantry. I am not a paid spokesperson for the company.)