Nectarine Tart

This is a super simple, delicate and delicious tart. You can use any stone fruit.


Nectarine Tart
Makes one 12-inch tart
1 cup all-purpose flour
¼ teaspoon Kosher salt
8 tablespoons (1 stick) very cold unsalted butter
1½ pounds ripe nectarines, sliced into ¼-inch-thick wedges
2 to 3 tablespoons granulated sugar, depending on the sweetness of the fruit

1. Fill a cup with cold water and place it in the freezer.
2. Combine flour and salt in a large bowl. Use a sharp knife to cut the butter into thin slices, then toss the slices into the bowl with the flour mixture. Using your fingers or two knives, rub the butter and flour together until there are no butter pieces larger than the size of a pea, about 10 to 15 seconds.
Remove the cup of water from the freezer. Drizzle 3 tablespoons of water over the butter-and-flour mixture. Give it a few strong squeezes to see if the dough will clump together. If not, pour in another tablespoon of water. Quickly shape the dough into a flattened disk, wrap it in plastic, and place it in the refrigerator to chill for at least one hour.
3. Preheat the oven to 425 F.
4. On a floured surface, roll the dough out into a 1/8-inch-thick circle -- place in a tart pan. Trim the excess off the edge. Bake in the oven for about 5-8 mins til slightly firm. Remove and cool slightly.
5. Reduce oven temp to 375 F.
6. Arrange the nectarine wedges on the dough in overlapping concentric circles, Sprinkle the tart evenly with the granulated sugar. Bake it until the fruit juices bubble and the crust turns golden brown about 45 mins. Give or take several minutes. 
7. Let the tart cool on the baking sheet for a few minutes, then slice it into wedges. Serve each wedge with a generous dollop of whipped cream.

source: kcet.org

Happy Thanksgiving

Sweet Potato Souffle

This is a family recipe that we bake every year for Thanksgiving. It is so delicious! This tastes like a pecan pie on top of sweet potatoes. How can that be wrong? Happy Thanksgiving!

Soufflé:
3 cups of sweet potatoes, boiled and mashed
*I use a big can of sweet potatoes and drain the syrup.
1/2 cup sugar
2 eggs
1/2 cup butter
1 tsp. cinnamon
1/2 cup milk
1/2 tsp. salt
1 tsp. vanilla
2 Tbsp. flour

Preheat oven to 350 degrees. Mix all of these until smooth. Pour into a greased baking dish and set aside. I used a 9x13 sized baking dish.

Topping:
1 cup light brown sugar
1 cup coconut
1/3 cup melted butter
1/3 cup flour
1 cup chopped pecans

Mix all of these topping ingredients together a  sprinkle evenly over the sweet potatoes. Bake at 350 degrees for about 30-35 minutes.
*The secret to this, is to double the topping recipe! 

Samoa Fudge

I didn't appreciate the wonderful flavor and textures of the Samoas Girl Scout Cookies until I was an adult (I stuck with the boring shortbread to be safe).  And yes, I know they are now called Caramel Delites.  But to me they will always be Samoas.  This fudge recipe was a fun way to recreate some of that yumminess.  Hope you like it.

Ingredients:
1 cup shredded coconut
2 cups wrapped caramels
1 tsp. heavy cream
¾ cup butter
¾ cup heavy cream
1½ cups sugar
1 pinch kosher salt
1 (3-ounce) package coconut cream Instant JELL-O pudding mix
1 (11-ounce) package white chocolate morsels
1 (7-oz) jar marshmallow creme
¾ cup semi-sweet chocolate morsels

1.  Place coconut in an even layer on a baking sheet and toast until golden brown in a 425 degree oven.  Set aside.
2.  Unwrap caramels and place in a microwave-safe bowl with the 1 tsp. of heavy cream.  Microwave this for 30 seconds at a time, stirring after each heating, until smooth.  Set aside.
3.  Line a 9"x13" pan with parchment paper, allowing enough length on each end for "handles" later.  Set aside.
4.  In a large saucepan, heat the butter, the 3/4 up cream, sugar, and salt over medium-high heat.  Bring this to a boil for 5 minutes, stirring constantly.  Remove from heat.
5.  In a large mixing bowl, combine the pudding mix, white chocolate, and marshmallow creme.  Pour the mixture from the hot saucepan into the mixing bowl.  Mix and stir until smooth.  Pour this into the prepared pan.
6.  Pour the caramel over the top.  It will thick so use a knife to spread it to the edges.  Use the knife to then swirl the caramel down into the fudge.  Refrigerate for 2-3 hours until the fudge is set.
7.  Melt the chocolate morsels in the microwave for 30 seconds at a time until the chocolate stirs smooth.  Spread the chocolate over the fudge.  Sprinkle with the toasted coconut.  Chill  until chocolate is set.
8.  Lift the fudge by the parchment paper "handles" and cut into squares.  Store in the fridge.

Source:  Key Ingredient

Banana Bread

I am back...I have been so sick but am finally feeling better.  It feels good to cook again.  This is my favorite Banana Bread recipe.  It is moist, cuts without crumbling, and has the yummiest crust (as shown in the picture).  Enjoy!

6 ripe mashed bananas
3 1/2 c. sugar
4 beaten eggs
1 c. oil
1/2 c. sour cream
2 t. vanilla

Mix above ingredients together well.  In another bowl mix together the following ingredients:

4 c. flour
1 1/2 t. salt
2 1/2 t. soda

Mix together the dry and wet ingredients and pour into 3 greased regular size loaf pans.  Bake at 325 for 1 hour.

Source: Katie Palmer

Chef Todd's White Chili

My post is a tad late today, but it will be worth the wait.  I promise!  I saw this recipe being demonstrated on the website for Thrive.  Check it out if you are interested in a good food storage product.  Anyway, this recipe looked really yummy and it uses quite a few items from my food storage pantry.  I hope you enjoy the end results as much as I just did.  That's right.  I dared to post a recipe that I only just made this morning!  Livin' on the edge!

Ingredients (I am noting the brand name if I actually used THRIVE products):
1 cup small white Navy beans, uncooked
4 T. butter
5 T. white flour
1 T. butter
1 T. garlic
1 cup THRIVE Green Chili Peppers
1/2 cup THRIVE Red Bell Peppers
1/2 cup THRIVE Sweet Corn
1/2 cup chopped onions
1/2 cup THRIVE Celery
1 cup THRIVE Seasoned Chicken Slices
3 cups water
1 T. THRIVE Chicken Bouillon
2 cups THRIVE Instant Milk, reconstituted
2 cups heavy cream
1 t. chili powder
1 t. cumin
1 t. season salt
1 T. Cholula Hot Sauce
1 T. fresh lime juice
1/4 cup cilantro, finely chopped

Here is what the freeze-dried foods look like before...

1.  Place the beans in a small saucepan with 4 cups of water and 1 tablespoon salt and simmer for 1 1/2 hours or until just tender.  In a a small glass bowl, melt the 4 tablespoons of butter in the microwave.  Add the flour and mix well.  Reserve this roux mixture for later.

2.  In a 3-quart sauce or stock pot, melt the 1 tablespoon butter and add the garlic.  Sweat for a few minutes on low heat.  Add all the vegetables and the chicken to the pot; stir a few times and add the water and bouillon.  Bring to a simmer and add the milk and the cream.  Add all seasonings except cilantro and simmer for 10 minutes.  Add the roux to thicken the soup and cook at low simmer for another 5 minutes.  Drain the beans and add them to the soup.  Add the cilantro and stir well before serving. (You don't see the cilantro in the picture because girlfriend thought she had some in the freezer and did not.  I will get some on the way home from work and have with my chili later.)

Source:  Chef Todd, ThriveLife.com.

Taco Soup

    I know many of you may already have a recipe for this. There are many variations, but this one is our favorite. It is super easy, quick, delicious, healthy, and economical. What more could you ask for in a recipe? My kids love it and it is even better as a leftover. I love soup season!

Taco Soup

Ingredients:

1 lb ground beef, browned and drained.
1 quart jar canned tomatoes or 48 oz. stewed tomatoes, blended
1 can black beans
1 can pinto beans
1 can great northern beans
1 can ranch style beans
1 can kidney beans
1-2 cups corn (canned or frozen)
1 packet taco seasoning

Sour cream, cheese, avocado, and chips for garnish.

Directions:

Brown beef in a large stock pot. Drain. To beef, add all other ingredients. Simmer 20 minutes or until ready to serve. Garnish as desired. (I told you it was easy!)

Source: Aubrey Adams

Pumpkin Lust Cake

Ingredients:

1 stick butter, melted
1 c. flour
1 c. chopped pecans
2 T. sugar
8 oz pkg of cream cheese, softened
1 c. powdered sugar
16 oz container cool whip
2 pkg (3.4 oz) jello instant pumpkin spice pudding
3 c. cold milk
nutmeg for sprinkling

Directions:

1.  For the crust:  Combine butter, flour, chopped pecans and sugar and press into a 9 x 13 baking dish.  Bake at 375 for 10-15 minutes.  Let cool completely.

2.  For the cream cheese layer:  Beat cream cheese, powdered sugar, and 1 1/2 c. cool whip until smooth.

3.  For the pumpkin layer:  Mix pudding mixes with cold milk, whisking for several minutes.  Set it in the fridge for 5-10 minutes to let it thicken.  Spread over the cream cheese layer.  Top with remaining container of cool whip.  Sprinkle with nutmeg.

4.  Cut into squares and serve.  Keep refrigerated.

Source:  Just a pinch recipes

3 Layer Ice Cream Cake

This is the most awesome ice cream cake, and it's so easy to make! You have to try this!

Ingredients:
1 pack of Oreos
3 quarts of your favorite ice cream
1 box ice cream sandwiches - keep in freezer until ready to use
Cool Whip

Instructions:
1. You will need a springform pan. Spray the pan with non-stick cooking spray. Cut strips of wax paper to line the pan. The spray will help the wax paper stick to the pan.

2.. Put about half of the Oreos in a blender and blend to make fine crumbs, or small chunks, whichever you prefer. (You can also put the Oreos in a bowl or zip lock bag and crush with a wooden mallet. Sometimes I use the bottom of a drinking glass and gently tap to break the cookies into small pieces.) Save a tablespoon of crumbs or chunks to sprinkle on top of the final layer. Add a little water to your crushed Oreos so that they stick together a bit and you can press them into the bottom of your springform pan. I used a little too much water by accident and made almost an Oreo brownie. : )  It was good, but I prefer the bottom more crumbly instead of gooey.

3. Cut several ice cream sandwiches into 4ths like the picture shows. You will need enough to line the whole pan. That will depend on the size of your springform pan. I used about 8 ice cream sandwiches for mine. I personally like the WalMart brand better than some of the name brands I have tried.They have a good shape and texture for this. It's a messy job, so be prepared to ruin a few and eat them.

4. Line the pan with the pieces of ice cream sandwich. Make sure the outside rounded edge of the icecream sandwich is facing up and against the pan. This will be what everyone sees when you take off the springform pan, so try to make it pretty.

5. Scoop out about 3/4 of the ice cream for your first layer and put into a bowl. The whole quart would be too much. If you have a smaller springform pan, then maybe half of it would do...I have bought the fancy pints of ice cream for making these in a smaller springform pan. Stir the ice cream until soft and smooth. We have been known to add chunks of brownie, nuts, huge Oreo chunks, or whatever we are craving in each layer! Yum! Pour into pan. You may want to put it in the freezer for 15-30 minutes or so to let that layer get firm. if you don't, your layers will not be straight.

6. Repeat step 5 for the 2nd layer.

7. Repeat step 5 for the 3rd layer. 

8. Spread Cool Whip over the top. Try to make it look pretty. I make little peaks on mine by using the back of the spoon. I can't explain that...just try to make it look pretty. : )

 9. Sprinkle some Oreo crumbs on the top. This is as creative as I get, but I'm sure you could add some special touches to make it look really pretty. 

10. Put it in the freezer and let it freeze hard for 24 hours. Every time I have made it in the morning and tried to serve it that night, it was not frozen enough and it was more of a blob than beautiful layers. Take out of freezer and remove the outside of the springform pan and the wax paper. Cut and serve! Everyone will love it! : )

Notes: 

1. I did not freeze each layer before I added the next because I was trying to hurry, and I ended up with waves of color and not exact layers. (See picture below.) No one cared though and we ate every last bite of this! 

2. My favorite one I have made had pink, white and green layers. The colors were beautiful with the Oreo bottom and the Cool Whip topping. I used a strawberry ice cream, but the ice cream was white, so we added a drop or two of red food coloring to make it pink. Then we used a vanilla bean vanilla ice cream for the middle. For the 3rd layer, we used a mint chocolate chip ice cream, but the ice cream was white, so we added a few drops of green food coloring. It was stunning and the flavors were amazing!

3. Feel free to add cookie pieces, brownie chunks, nuts, mini marshmallows, or whatever you like in your ice cream! 

Pinecone Cheese Ball

One thing I love about the holiday season is the yummy food that accompanies it. One appetizer that I love during this season are cheese balls! I saw this idea to make your cheese balls look like pinecones and put my little spin on it. It's so pretty, festive, and yummy!

Pinecone Cheese Ball

- 2 (8 oz.) packages of cream cheese (I use one full fat and one light, you'll need some fat to it so it'll hold it's shape)
- 2 1/2 C. freshly shredded cheddar cheese
- 1 pkg. ranch dressing mix
- About 2 cups sliced almonds
- Rosemary springs (or you could use evergreen needles) for garnish

Directions

1. Start off by toasting your almonds over the stove with a little bit of butter. When fully toasted, spread on a paper towel and allow to cool.
2. Mix together cream cheese until nice and smooth. Add Cheddar cheese and the ranch dressing mix. Mix until well blended.
3. On wax paper shape your two pinecones. Transfer them to your serving dish.
4. Take your almonds and stick them into the cheese ball giving the effect of a pinecone.
5. Cool in your refrigerator for at least two hours before serving.


Hope Y'all enjoy it as much as we did!
Emily

Creamy White Queso Dip

I admit that this is not the most appealing picture, but let me tell you, this is the BEST home made queso dip I have ever had! I have tried a few and I love this one. I also love that it is made with real cheese, not cheese product. 

Creamy White Queso Dip

1 lb. White American Cheese (I get it in the deli section of my grocery store. You may need to get it sliced at the deli)

1-4 oz. can green chilies

1/2 (or so) can Rotel

1 C. plus a bit of heavy cream 

In a medium sauce pan, combine all ingredients (break up or chop the cheese into small chunks.) Cook over medium heat, whisking occasionally until cheese is melted and creamy. Add more cream to get the consistency you want. 

Serve with chips, or, as we like it, with home made pretzel bites! 

Recipe source: my sis in law, Sami.

 

Roasted Sausage & Veggies

 

I love easy one dish meals. This is super easy to prepare and is very satisfying and filling.

 

 

 

1 lb. all beef smoked sausage or sausage of your choice, chopped

2 large green bell peppers, sliced or chopped

1 medium yellow, sliced or chopped

6 medium potatoes, chopped into bite size pieces

pam

olive oil

salt

pepper

aluminum foil

large cookie sheet, or roasting pan

 

Prepare all of the veggies and the sausage and place then into a big mixing bowl. Drizzle olive oil over the mixture and then toss to coat.  Cover the bottom of your pan with aluminum foil and spray pam over it generously. Pour the bowl of sausage and veggies onto the aluminum foil and sprinkle with salt and pepper. Bake at 400 degrees for about 30 minutes or until the potatoes are cooked through. Serve and enjoy!

 



PUDcakes

When someone at church needs a meal brought to them, I always like to take dessert.  I know, I know....we shouldn't eat so many sweets.  But I just can't help myself.  And, as I'm always looking for new recipes to put on the blog, it's also a good opportunity to taste test some new recipes!  This recipe provides a fun new way to enjoy Pineapple Upside Down Cake--in neat, individual servings now affectionately known around my house as PUDcakes!

Ingredients:
2 eggs
2/3 cup sugar
4 Tbsp. pineapple juice (from the can of pineapple slices)
2/3 cup all-purpose flour
1 tsp. baking powder
1/4 tsp. salt
 1/4 cup butter (1/2 stick or 4 Tbsp)
2/3 cup brown sugar
1 can pineapple rings/slices
6 maraschino cherries

1.  Set oven to 350 degrees.  Spray a jumbo muffin tin with non-stick cooking spray.
2.  In a mixing bowl combine the eggs, sugar, and pineapple juice.  Whisk together for a couple of minutes until smooth and well combined. In another bowl sift together the flour, baking powder, and salt.  Add this to the wet ingredients and whisk together until well-blended.  (You can also use a hand- or stand-mixer for this step).
3.  In a small saucepan melt the butter and brown sugar together on low heat.  Stir for one minute on low heat.  Spoon enough of this into the bottoms of the jumbo muffin tin to just cover the bottom.  Place a pineapple ring in each muffin section and place a cherry in the center of each ring.  Now fill each section 3/4 of the way with the cake batter.
4.  Bake for 20-25 minutes or until a toothpick inserted into the cake part comes out clean or with just a titch of crumbs.  Allow to cool for three minutes, then run a knife around each cake to loosen the sides.  Place a cooling rack over the pan and carefully flip the pan/rack over onto a baking sheet (which will catch the drips).

Makes about 6 jumbo muffins

Source:  Big Mama's Home Kitchen

The Educated Woman

    We are taught in the LDS church that education is very important, both for men and for women. We are also taught that our primary responsibility as women is to our home and family life. I feel we are bombarded with mixed messages from many different sources that tell us that women should be able to have it all and have it all right now...a fulfilling and ambitious career, a PhD, and a family. As we know, the reality of it is that there is not enough time in our lives to have everything we think we should have right now. Something will suffer. One of the many balls we juggle will eventually fall.
    However, I do not share the world view of the housewife as a woman tied to screaming children with a load of laundry in one arm and a mop in the other (although some days that is definitely not far from the truth). The women I know who choose to stay home to raise their children are much more than that. They are largely educated women who choose to spend their time using that education to enrich their homes and create an atmosphere conducive to learning in their own children. What is more noble than that?

 "The meaning of education is often assumed to be somehow related to “going to school” or learning as an external experience, related only to acquiring knowledge or skills helpful toward work productivity in society. All too often, when a woman makes the conscious effort to become “educated,” she perceives her alternatives as the following: (1) to seek fulfillment outside her home, (2) to sacrifice her education in order to raise a family, or (3) to try to balance career and family in some “superwoman” fashion. But I submit that the education of a woman is much broader, comprehensive, and perhaps more personal. Let us begin by considering the term “education.” Education is seen here, in its most idealistic sense, as an unveiling of the natural thirst of the mind and soul, and subsequently their replenishment, refreshment, and expansion. Considered in its broadest sense, education may occur at school, at home, with family, at church, or even with an enlightening thought in a moment of solitude. Education is more than learning. It is a complex interactive teaching and learning process." -- Elaine Shaw
 
  I consider myself a stay-at-home mom, even though I work part time as a nurse doing a few night shifts a month. I am lucky to be able to use the education I received to contribute to the family income while not having to find childcare for my kids. I realize how lucky I am. I have also come to realize while my job can be challenging, it is not nearly as mentally and emotionally challenging/rewarding as raising children. I think it is easy to lose sight of that as women and to feel that what we are doing is unimportant or menial.
    I also have come to realize that being a stay-at-home mom in no way means that we must stop progressing and learning. What a wonderful world we live in where we have so much information at our fingertips! We can learn about anything we want to in our spare time. The moms I know are well-read, well-balanced, and happy. Isn't that the goal?

Chicken and Wild Rice Soup

        One of my dear friends brought this over when I was laid up and I can't tell you how wonderful it tasted! It has been one of our favorite recipes ever since. It is hearty, creamy, comfort food at its finest! I love it served in a homemade bread bowl.

Creamy Chicken and Wild Rice Soup

Ingredients:

1 package Wild Rice Rice-A-Roni
1 1/4 cup water
1/2 cup chopped onion
1/2 cup chopped carrots
1/2 cup sliced celery
1/4 cup butter
2 chicken breasts, cubed
1/4 cup flour
3 cups chicken broth
1 cup cream (I usually use milk; the cream makes it pretty heavy)

Mix Rice-A-Roni (rice and seasoning packet) with the water and bake in a pyrex baking dish covered with foil for 1 hour at 350 degrees.

After you pull the rice out, in a soup pan or dutch oven, saute carrots, celery, and onion in butter. In a separate pan, begin sauteing chicken cubes in a little bit of olive oil. When veggies are tender, add flour and cook for 1-2 minutes. Then add chicken broth, milk, and rice. Add chicken when it is cooked through. Simmer until it is a little bit thickened. It will thicken additionally as it cools.

Source: Julie Roberts

Baked Macaroni and Cheese

Baked Macaroni and Cheese

    Who doesn't love a good old Mac n' Cheese? I certainly haven't met anyone who doesn't! This is supposedly the original version of the recipe that Thomas Jefferson brought back from Europe along with the first Macaroni machine. Feel free to fact check me on this. 

Macaroni and Cheese

1/2 lb Macaroni

1 Tbsp butter

1 egg

3 cups cheddar cheese

1 cup milk

1 tsp salt

1 tsp dry mustard

1/2 tsp Worcestershire sauce

Pinch of Paprika

Cook macaroni, add butter, 1/2 to 3/4 of the cheese to hot macaroni. Mix. To make milk mixture warm milk (not too hot), add egg, mustard, Worcestershire sauce, and salt. Put pasta in 13x9 inch baking dish. Pour milk mixture over pasta. Top with remaining cheese (or extra if desired). Bake at 350 for 30 minutes. 

Optional: top with buttered cracker crumbs or panko.

Source: Kim Anderson

Best Venison Chili Recipe

Here's a great recipe for hunting season.  The kiddos will never know you used deer meat instead of hamburger.

Ingredients:

2 lbs. ground venison
2 15 oz. cans kidney beans, drained
2 15 oz. cans black beans, drained
2 15 oz. cans diced tomatoes
2 medium onions, chopped
1 medium green pepper, chopped
4 garlic cloves, crushed
1 t. ground cumin
2 T. chili powder
1 T. hot pepper sauce
1 t. salt

Directions:

1.  Saute onions and garlic in a pan over medium heat.  Add ground venison and brown.

2.  Add spices to mixture and transfer to crockpot.  Place remaining ingredients in crockpot.  Stir.  Cook on low 8-10 hours or high 4-6 hours.  (I recommend the low setting.)

Source:  id-rather-be-deer-hunting.com