Murphy's Chicken

This is a recipe that I got from my mother-in-law and it's amazing! (I also got the best complement from my husband when I first made this for him after we were married - he said it tasted just like his mom's when she made it!) Here it is:

MURPHY’S CHICKEN

2 Eggs, beaten and set aside
1/2 Cup Flour
1/2 Cup Corn Starch
4-5 Chicken Breasts
Sprinkle Garlic Salt

Dip Chicken breasts (cutlets) in egg, roll in dry mix, then lightly brown chicken in an oiled skillet. Place chicken in a 9x13x2 baking dish.

SAUCE:
1/2 Cup Chicken Broth
2/3 Cup Vinegar
1/2 Cup Catsup
2 Tablespoons Soy Sauce
1 Cup Sugar

Mix together in sauce pan, and bring to a boil. Set 1/4 Cup aside, pour the rest over chicken. Baste with set aside sauce twice while cooking. Bake 1/2 hour uncovered @ 350 degrees.

Pretty Much Everything is Better Homemade

Case in point, whole wheat bread and mac & cheese. I made both today and I'm so glad I did. Here are the recipes and some lovely pictures.

Grandma's Homemade Mac & Cheese

1 qt (4 cups) water

1 tsp salt

1-2 Tbs chopped onion (an absolute MUST)

2 cups elbow macaroni

1/2-2/3 cup milk

2 cups shredded cheddar cheese (or more if you want)

salt and pepper to taste

Put water, salt and onion in pot and bring to boil. Add noodles. Cook until done then drain water. Return noodles and onions to pot and turn heat on again. Add milk and once it starts to boil add shredded cheese and stir until all melted and stringy. Salt and pepper to taste. Enjoy!

Whole Wheat Bread

Mmmmmm butter!

1/2 cup lukewarm water

2 Tbs yeast

1 Tbsp sugar

5 cups hot water

2/3 cup honey

2/3 cup oil

3 cups white flour

6+ cups whole wheat flour

2 Tbs salt

Stir luke warm water, yeast and sugar in a separate bowl and let rise while adding the other ingredients to mixer, When mixed well, add risen yeast and gradually add 3 more cups wheat clour. Watch to see if dough pulls away from sides of bowl. If not, gradually add more flour until it does. Add 2 Tbs salt very last and then knead for 10 minutes in mixer or by hand. Turn oven on to warm. Grease 5 bread pans with shortening using a sandwich bag over your hand so you don't get greasy (great trick my mom taught me). Sprinkly flour on counter and put all dough on it. Cut into 5 even pieces. Knead each portion into aloaf and put in pans. Turn off oven. Put all loaves of bread into warm oven, cover with dish towel and let rise 30-60 minutes. When risen fully remove dish towel and turn oven on to 350 degrees and bake for 24-26 minutes. Take loaves out, rub butter on tops and pop out on clean dish towel to cool.

I half this recipe because I only have 2 bread pans and it makes the perfect amount of dough.

*Can use different kinds of grain flour: teff, amareth, kamut, spelt, etc.

Millions of Peaches, Peaches for Me

Peaches are amazing. There's few things better than a juicy peach. This post will include the directions to bottle peaches and the recipe for the most amazing peach pie EVER!

Bottled Peaches

Things you need:

- Steamer

- lots of sugar

- lots of peaches

- water

- bottles

- brand new lids and rings for the bottles

This is a steamer. I got mine at a DI for $4

The base has a removable "lid" that you set the bottles of peaches on. You fill the base with 6 cups of water but we'll go over that later.

First, wash all the bottles, lids and rings in hot, soapy water. Rinse and dry. In a small sauce pan heat some water to a boil then turn down to low. Once the water has stopped boiling place just the lids in the water. They stay in there until you're ready to use them.

Second, put 6 cups of water into a large saucepan and add 3 cups of sugar. The ratio is always 2:1. 2 parts water, 1 part sugar. Bring to a boil then remove from heat. Put a lit on it to keep it warm while you prepare the peaches.

Third, wash all your peaches in cold water, rubbing them under the flow of water to get the fuzz off. Then, with the empty bottles right next to you on the table, peel and slice the peaches and drop them into the waiting jars. Fill the jars up to the shoulder of the bottle, right to the base of the neck.

Fourth, pour sugar water into the jar up to where the peaches are and jiggle jar to get rid of bubbles then fill with more sugar water half way up the neck of the jar. Using tongs, take a lid out of the hot water for each full bottle and put on the bottles. Screw the rings on right after and then set jars on the steamer base. Make more sugar water as needed to fill the jars.

Fifth, put lid on steamer and turn heat on the stove to high. When steam starts shooting out the holes very strongly let cook for 20 minutes. When timer goes off, remove the lid and let the jars cool a bit. Remove from steamer and set on a towel on the counter and let cool for 12-24 hours. After the alotted about of time has passed press down on the top of the lid and if it doesn't pop that means it has sealed. If it pops then you need to put it in the fridge and eat the peaches soon. Wipe off all jars so they're not sticky.

Peach Pie (2 pies)

Need two unbaked pie shells

Cream Cheese Layer

4 oz cream cheese

1/2 cup powdered sugar

1 cup heavy whipping cream

Glaze

1 cup sugar

1 cup water

1 cup peaches, peeled and mashed

3 Tbs corn starch

Bake the shells at 400 degrees for 10 minutes or until golden brown. While they cool, whip the heavy whipping cream until lightly stiff. Add sugar and cream cheese and blend until stiff. Cover and place in fridge until pies are completely cool. Put half cream cheese mixture in one shell and the other half in the other shell and spread around evenly. Peel and slice peaches into both shells until both are full. Put sugar and mashed peaches into sauce pan. Mix water and corn starch in separate bowl then add to the sauce pan. Bring to boil. Finished when thickened and clear. Pour over both pies. Place pies in the fridge and chill completely. Enjoy!

Common Ingredient Substitutions Article from Allrecipes.com

This is awesome! Here is a list of common substitutions for common baking ingredients. Enjoy! (courtesy of allrecipes.com)

Ingredient	Amount	Substitution
Allspice	1 teaspoon	1/2 teaspoon cinnamon, 1/4 teaspoon ginger, and 1/4 teaspoon cloves
Arrowroot starch	1 teaspoon	1 tablespoon flour, OR 1 teaspoon cornstarch
Baking mix	1 cup	1 cup pancake mix OR 1 cup Easy Biscuit Mixture
Baking powder	1 teaspoon	1/4 teaspoon baking soda plus 1/2 teaspoon cream of tartar OR 1/4 teaspoon baking soda plus 1/2 cup buttermilk (decrease liquid in recipe by 1/2 cup)
Beer	1 cup	1 cup nonalcoholic beer OR 1 cup chicken broth
Brandy	1/4 cup	1 teaspoon imitation brandy extract plus enough water to make 1/4 cup
Bread crumbs	1 cup	1 cup cracker crumbs OR 1 cup matzo meal OR 1 cup ground oats
Broth: beef or chicken	1 cup	1 bouillon cube plus 1 cup boiling water OR 1 tablespoon soy sauce plus enough water to make 1 cup OR 1 cup vegetable broth
Brown sugar	1 cup, packed	1 cup white sugar plus 1/4 cup molasses and decrease the liquid in recipe by 1/4 cup OR 1 cup white sugar OR 1 1/4 cups confectioners' sugar
Butter (salted)	1 cup	1 cup margarine OR 1 cup shortening plus 1/2 teaspoon salt OR 7/8 cup vegetable oil plus 1/2 teaspoon salt OR 7/8 cup lard plus 1/2 teaspoon salt
Butter (unsalted)	1 cup	1 cup shortening OR 7/8 cup vegetable oil OR 7/8 cup lard
Buttermilk	1 cup	1 cup yogurt OR 1 tablespoon lemon juice or vinegar plus enough milk to make 1 cup
Cheddar cheese	1 cup shredded	1 cup shredded Colby cheddar OR 1 cup shredded Monterey Jack cheese
Chervil	1 tablespoon chopped fresh	1 tablespoon chopped fresh parsley
Chicken base	1 tablespoon	1 cup canned or homemade chicken broth or stock. Reduce liquid in recipe by 1 cup
Chocolate(semisweet)	1 ounce	1 (1-ounce) square of unsweetened chocolate plus 4 teaspoons sugar OR 1 ounce semisweet chocolate chips plus 1 teaspoon shortening
Chocolate (unsweetened)	1 ounce	3 tablespoons unsweetened cocoa plus 1 tablespoon shortening or vegetable oil
Cocoa	1/4 cup	1 (1-ounce) square unsweetened chocolate
Condensed cream of mushroom soup	1 (10.75-ounce) can	1 (10.75-ounce) can condensed cream of celery, cream of chicken, OR golden mushroom soup
Corn syrup	1 cup	1 1/4 cup white sugar plus 1/3 cup water OR 1 cup honey OR 1 cup light treacle syrup
Cottage cheese	1 cup	1 cup farmer's cheese OR 1 cup ricotta cheese
Cracker crumbs	1 cup	1 cup bread crumbs OR 1 cup matzo meal OR 1 cup ground oats
Cream (half and half)	1 cup	7/8 cup milk plus 1 tablespoon butter
Cream (heavy)	1 cup	1 cup evaporated milk OR 3/4 cup milk plus 1/3 cup butter
Cream (light)	1 cup	1 cup evaporated milk OR 3/4 cup milk plus 3 tablespoons butter
Cream (whipped)	1 cup	1 cup frozen whipped topping, thawed
Cream cheese	1 cup	1 cup pureed cottage cheese OR 1 cup plain yogurt, strained overnight in a cheesecloth
Cream of tartar	1 teaspoon	2 teaspoons lemon juice or vinegar
Crème fraiche	1 cup	Combine 1 cup of heavy cream and 1 tablespoon of plain yogurt. Let stand for 6 hours at room temperature
Egg	1 whole (3 tablespoons or 1.7 oz)	2 1/2 tablespoons of powdered egg substitute plus 2 1/2 tablespoons water OR 1/4 cup liquid egg substitute OR 1/4 cup silken tofu pureed OR 3 tablespoons mayonnaise OR half a banana mashed with 1/2 teaspoon baking powder OR 1 tablespoon powdered flax seed soaked in 3 tablespoons water
Evaporated milk	1 cup	1 cup light cream
Farmer's cheese	8 ounces	8 ounces dry cottage cheese OR 8 ounces creamed cottage cheese, drained
Fats for baking	1 cup	1 cup applesauce OR 1 cup fruit puree
Flour--Bread	1 cup	1 cup all-purpose flour plus 1 teaspoon wheat gluten (available at health food stores & some supermarkets)
Flour--Cake	1 cup	1 cup all-purpose flour minus 2 tablespoons
Flour--Self-Rising	1 cup	7/8 cup all-purpose flour plus 1 1/2 teaspoons baking powder and 1/2 teaspoon of salt
Garlic	1 clove	1/8 teaspoon garlic powder OR 1/2 teaspoon granulated garlic OR 1/2 teaspoon garlic salt--reduce salt in recipe
Gelatin	1 tablespoon, granulated	2 teaspoons agar agar
Ginger--dry	1 teaspoon	2 teaspoons chopped fresh ginger
Ginger--fresh	1 teaspoon, minced	1/2 teaspoon ground dried ginger
Green onion	1/2 cup , chopped	1/2 cup chopped onion, OR 1/2 cup chopped leek OR 1/2 cup chopped shallots
Hazelnuts	1 cup whole	1 cup macadamia nuts OR 1 cup almonds
Herbs--fresh	1 tablespoon chopped fresh	1 teaspoon (chopped or whole leaf) dried herbs
Herring	8 ounces	8 ounces of sardines
Honey	1 cup	1 1/4 cup white sugar plus 1/3 cup water OR 1 cup corn syrup OR 1 cup light treacle syrup
Hot pepper sauce	1 teaspoon	3/4 teaspoon cayenne pepper plus 1 teaspoon vinegar
Ketchup	1 cup	1 cup tomato sauce plus 1 teaspoon vinegar plus 1 tablespoon sugar
Lard	1 cup	1 cup shortening OR 7/8 cup vegetable oil OR 1 cup butter
Lemon grass	2 fresh stalks	1 tablespoon lemon zest
Lemon juice	1 teaspoon	1/2 teaspoon vinegar OR 1 teaspoon white wine OR 1 teaspoon lime juice
Lemon zest	1 teaspoon	1/2 teaspoon lemon extract OR 2 tablespoons lemon juice
Lime juice	1 teaspoon	1 teaspoon vinegar OR 1 teaspoon white wine OR 1 teaspoon lemon juice
Lime zest	1 teaspoon	1 teaspoon lemon zest
Macadamia nuts	1 cup	1 cup almonds OR 1 cup hazelnuts
Mace	1 teaspoon	1 teaspoon nutmeg
Margarine	1 cup	1 cup shortening plus 1/2 teaspoon salt OR 1 cup butter OR 7/8 cup vegetable oil plus 1/2 teaspoon salt OR 7/8 cup lard plus 1/2 teaspoon salt
Mayonnaise	1 cup	1 cup sour cream OR 1 cup plain yogurt
Milk--whole	1 cup	1 cup soy milk OR 1 cup rice milk OR 1 cup water or juice OR 1/4 cup dry milk powder plus 1 cup water OR 2/3 cup evaporated milk plus 1/3 cup water
Mint--fresh	1/4 cup chopped	1 tablespoon dried mint leaves
Molasses	1 cup	Mix 3/4 cup brown sugar and 1 teaspoon cream of tartar
Mustard--prepared	1 tablespoon	Mix together 1 tablespoon dried mustard, 1 teaspoon water, 1 teaspoon vinegar and 1 teaspoon sugar
Onion	1 cup, chopped	1 cup chopped green onions OR 1 cup chopped shallots OR 1 cup chopped leeks OR 1/4 cup dried minced onion OR 1/4 cup onion powder
Orange juice	1 tablespoon	1 tablespoon other citrus juice
Orange zest	1 tablespoon	1/2 teaspoon orange extract OR 1 teaspoon lemon juice
Parmesan cheese	1/2 cup, grated	1/2 cup grated Asiago cheese OR 1/2 cup grated Romano cheese
Parsley	1 tablespoon chopped fresh	1 tablespoon chopped fresh chervil OR 1 teaspoon dried parsley
Pepperoni	1 ounce	1 ounce salami
Raisin	1 cup	1 cup dried currants OR 1 cup dried cranberries OR 1 cup chopped pitted prunes
Rice--white	1 cup, cooked	1 cup cooked barley OR 1 cup cooked bulgur OR 1 cup cooked brown or wild rice
Ricotta	1 cup	1 cup dry cottage cheese OR 1 cup silken tofu
Rum	1 tablespoon	1/2 teaspoon rum extract, plus enough water to make 1 tablespoon
Saffron	1/4 teaspoon	1/4 teaspoon turmeric
Salami	1 ounce	1 ounce pepperoni
Semisweet chocolate chips	1 cup	1 cup chocolate candies OR 1 cup peanut butter or other flavored chips OR 1 cup chopped nuts OR 1 cup chopped dried fruit
Shallots, chopped	1/2 cup	1/2 cup chopped onion, OR 1/2 cup chopped leek OR 1/2 cup chopped green onion
Shortening	1 cup	1 cup butter OR 1 cup margarine minus 1/2 teaspoon salt from recipe
Sour cream	1 cup	1 cup plain yogurt OR 1 tablespoon lemon juice or vinegar plus enough cream to make 1 cup OR 3/4 cup buttermilk mixed with 1/3 cup butter
Sour milk	1 cup	1 tablespoon vinegar or lemon juice mixed with enough milk to make 1 cup: Let stand 5 minutes to thicken
Soy sauce	1/2 cup	4 tablespoons Worcestershire sauce mixed with 1 tablespoon water
Stock--beef or chicken	1 cup	1 cube beef or chicken bouillon dissolved in 1 cup water
Sweetened condensed milk	1 (14-ounce) can	3/4 cup white sugar mixed with 1/2 cup water and 1 1/8 cups dry powdered milk: Bring to a boil and cook, stirring frequently, until thickened, about 20 minutes
Vegetable oil--for baking	1 cup	1 cup applesauce OR 1 cup fruit puree
Vegetable oil--for frying	1 cup	1 cup lard OR 1 cup vegetable shortening
Vinegar	1 teaspoon	1 teaspoon lemon or lime juice OR 2 teaspoons white wine
White sugar	1 cup	1 cup brown sugar OR 1 1/4 cups confectioners' sugar OR 3/4 cup honey OR 3/4 cup corn syrup
Wine	1 cup	1 cup chicken or beef broth OR 1 cup fruit juice mixed with 2 teaspoons vinegar OR 1 cup water
Yeast-active dry	1 (.25-ounce) package	1 cake compressed yeast OR 2 1/2 teaspoons active dry yeast OR 2 1/2 teaspoonsrapid rise yeast
Yogurt	1 cup	1 cup sour cream OR 1 cup buttermilk OR 1 cup sour milk

Salty's Best Chocolate Cake Ever

My husband Danny had this dessert when we went to Salty's Seafood Grills in Alki Beach, Seattle, Washington. Amazing!

BEST CHOCOLATE CAKE EVER!

By Pastry Chef Jane Gibson

The Cake Makes 3 8-inch cake rounds. 2 cups flour 1 cup cocoa powder (we use Cacao Barry - see www.cacao-barry.com) 2½ teaspoons baking soda 1½ cups canola oil 2 cups sugar 3 eggs 2 teaspoons vanilla 2 cups buttermilk

Chocolate Cream Filling 1 cup milk 1 cup heavy cream 5 egg yolks 1/3 cup extra fine sugar 2½ cups (14 ounces) bittersweet chocolate - Cacao Barry 70% bittersweet pistoles or buttons, see www.cacao-barry.com (you may also chop it from a block)

Preparing the Filling: In the morning or a day ahead, prepare the filling so it has time to set up.

In small saucepan combine milk and cream and bring to a boil. Turn off heat.

In a separate bowl, beat eggs and sugar together until smooth. Add a small ladle of hot cream to the egg mixture to temper; beat to incorporate. Add another ladle and repeat.

Add tempered egg mixture to cream. Turn the heat back on but do not bring to a boil. You want about 170 degrees (212 degrees is boiling). Remove from heat, mix in chocolate and whisk until blended and shiny. Cover with plastic wrap so the chocolate does not form a skin and store at room temperature.

Preparing the Cake: Prepare three 8-inch round cake pans. Spray with vegetable spray and line with a parchment paper round on the bottom. Set aside.

In a medium bowl combine flour, cocoa powder and baking soda to a bowl; stir to blend.

In a large bowl combine oil and sugar. Whisk to blend. Add eggs and whisk; add vanilla and whisk. Add one-third of dry mixture and blend in with a spatula. Add another one-third of the dry mixture and blend in. Add a little of the buttermilk to thin out the batter, blend, then add the remaining dry mix and incorporate. Add the remaining buttermilk and mix in.

Divide batter equally be­tween the three pans. Tap pans on the counter to knock out any air bubbles. Bake at 350 degrees in the middle to lower half of your oven for 20 minutes or until toothpick placed in middle of cake comes out clean.

Cool cakes and remove from pans. Cut each layer of cake in half horizontally (you'll have 6 layers now). A turntable cake stand is invaluable here. Spread bottom layer generously with filling, starting in the center and pushing it out to the edge. Repeat with all layers. Then frost the top with filling, then sides.

The frosting doesn't need to be perfect. Cover the frosting on the top and sides with shaved milk chocolate for a professional look. Use a spatula or bowl scraper to shave the chocolate (milk chocolate is best as it's softer). Garnish the cake with fresh berries, a mint sprig and chocolate curls.

You can bake the cake in a sheet pan and cut in circles to form the three individual serving version we use at Salty’s restaurant.

Salty's White Chocolate Mousse Cake

I had this when I went to the restaurant with my parents and my husband and it was AMAZING!! Here's the recipe:

• 3 CUPS CAKE FLOUR, plus extra for dusting cake pans
• 1 TABLESPOON BAKING POWDER
• 1/2 TEASPOON KOSHER SALT
• 1 CUP UNSALTED BUTTER, room temperature, cut into 8 pieces
• 2 CUPS GRANULATED SUGAR
• 1 TEASPOON PURE VANILLA EXTRACT
• 1 CUP WHOLE MILK
• 8 LARGE EGG WHITES, room temperature
  (for safety reasons, don’t leave eggs out at room temperature; instead, briefly run them under warm water before separating)
• 1 PINCH CREAM OF TARTAR
• 3 TABLESPOONS RED CURRANT JELLY, whisked until it reaches spreading consistency
• WHITE CHOCOLATE MOUSSE (SEE RECIPE BELOW)
• 1 POUND GOOD-QUALITY WHITE CHOCOLATE,
  room temperature, shaved into curls using a vegetable peeler (blocks or large chunks are easier to peel)

1. Preheat oven to 350 degrees F. Grease three 9-inch round cake pans. Line the bottoms with waxed or parchment paper and grease the paper. Dust the bottom and sides of the pans with flour, tapping out any excess, and set aside.

2. Sift together the flour, baking powder and salt. Set aside.

3. In a large bowl, beat together the butter and sugar with an electric mixer at low speed until coarsely blended, then increase the speed to medium and beat until light and creamy. Add the vanilla, then add the flour mixture alternating with the milk. Beat until well combined.

4. In a separate bowl, using clean beaters, beat the egg whites with the cream of tartar at medium-high speed until they hold soft peaks.

5. Using a rubber spatula, gently fold one-third of the egg whites into the cake batter until well blended, using a cutting motion through the middle of the batter and turning the bowl as you work. Gently fold the remaining whites into the batter until just combined. Do not over mix or the cake will be tough and heavy.

6. Scrape the batter evenly into the prepared pans and bake in the center of the oven 25~30 minutes, or until a wooden toothpick inserted in the center comes out clean.

7. Cool the layers in the pans on wire racks for 20 minutes, then turn them out onto the racks to cool completely. Once cooled, remove the waxed paper. With a serrated knife, cut off the top brown part on each cake layer, making sure the layers are flat and even. Remove any crumbs that stick to the cake.

8. To assemble the cake, place one cake layer on a cake plate. Using a clean pastry brush, glaze it with a thin layer of red currant jelly, covering the top only (not the sides). Working quickly, because the mousse softens the longer it remains at room temperature, cover the jelly with one-third of the mousse (avoiding the sides), then repeat with the next layer, omitting the jelly.

9. Ice the cake with the remaining mousse, covering both top and sides. Press the white chocolate shavings into the mousse until the entire cake is evenly covered.

10. Refrigerate the cake for at least an hour before serving to allow the mousse to set. Alternatively, freeze the frosted cake (minus the white chocolate shavings) and allow it to thaw in the refrigerator before adding the shavings.

WHITE CHOCOLATE MOUSSE

• 12 OUNCES WHITE CHOCOLATE, coarsely chopped
• 4 CUPS WHIPPING CREAM, chilled

  1. Melt the white chocolate in a double boiler or a stainless-steel or glass bowl placed over a saucepan filled with simmering (not boiling) water. Remove the pan from the heat when the chocolate is almost melted, then stir until it melts completely. Be careful not to get any water in the chocolate, or it could seize (clump and harden). Cool to room temperature.

  2. With an electric mixer set at medium-high to high speed, whip the cream in a large mixing bowl until stiff peaks form. Working quickly, gently fold the melted chocolate into the cream and use immediately to frost the cake.

     COOK'S NOTES: White chocolate comes in several forms. For the best flavor and texture, buy a product that lists cocoa butter among the ingredients and avoid those labeled "artificial chocolate" or "chocolate-flavored." Above all, do not use white chocolate chips. If necessary, substitute sweetened coconut or white sprinkles for the white chocolate shavings. To measure the flour in this recipe, spoon it into the measuring cup, then level it off with a straight edge (such as the back of a knife). For even more precise measurements, weigh the flour on a kitchen scale. Three cups should weigh 12 ounces.

Pasta Pie

So, I made this months ago but time got away from me so I haven't had a chance to post it yet. I really like this recipe. Tastes great and is very fun to look at. :) I found this online and just had to try it. I highly recommend it! Also, I added a few things here and there but I didn't write them down. I think it was basil and maybe some italian seasoning and a pinch of sugar. Whatever I did it made things really tasty. :)

Pasta Pie

1 pound rigatoni

2 Tbs olive oil, divided

1 pound ground beef

2 garlic cloves, crushed

1/4 tsp freshly ground pepper (I used the not-freshly-ground kind, haha)

1 (28 oz) can good quality crushed tomatoes

butter, for pan

salt

1 cup finely grated parmesan cheese

8 oz coarsely grated mozzarella

In a large pot of salted boiling water, cook pasta until slightly underdone (you'll be baking everything later so it'll finish cooking). One pound of pasta should be cookin in 6 quarts of water, make sure you are using a big enough pot so the pasta doesn't stick together (I add a little olive oil and salt to the water when I cook pasta; oil so things don't stick, salt for extra flavor). When done, rinse in cold water and draing again. Toss pasta with 1 Tbs olive oil to coat (I think this is too much but do as you see fit). Set aside.

Heat remaining olive oil (1 Tbs) in a large skillet over medium-high heat. Add ground beef. Cook, stirring occasionally until browned. Add garlic, 1 tsp salt and pepper. Cood 2 minutes more.

Add crushed tomatoes; simmer until thickened, about 20 minutes.

Toss pasta with Parmesan cheese. Buter a 9-inch springform pan. Tightly pack pasta into pan, standing each piece on end. Spread meat sauce on top of pasta.

Push the meat sauce into the pasta holes filling each one up. This may take longer than expected.

Place in a 400 degree oven for 15 minutes. Sprinkle mozzarella cheese on top and bake another 10-15 minutes until cheese is golden. Remove from oven and let stand 15 minutes. Run a knife around the edge to loosen and then unmold.

Cut into wedges and serve with any remaining meat sauce you might have. (We had quite a bit extra because we got tired of stuffing it in holes. Haha)

Spaghetti Pie

This is one of my favorite pasta dishes! My mom passed down the recipe to me about 8 years ago and I can't get enough of it! Ü

INGREDIENTS

• 6 ounces spaghetti
• 2 1/2 quarts boiling water
• 1 tablespoon vegetable oil
• 2 teaspoons salt
• 2 eggs
• 1/3 cup grated Parmesan cheese
• 2 tablespoons butter, softened
• 1 cup cottage cheese
• 1 tablespoon vegetable oil
• 1 pound lean ground beef (optional)
  
• 1 onion, chopped
• 1/4 cup chopped green bell pepper
• 1 cup chopped tomatoes
• 6 ounces tomato paste
• 1 teaspoon white sugar
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon garlic powder
• 2 ounces shredded mozzarella cheese

DIRECTIONS

1. Cook spaghetti in water with 2 teaspoons salt and 1 tablespoon oil until tender but still firm. Drain. Add eggs, Parmesan cheese, and butter. Mix and shape into a crust in greased 10-inch pie plate.
2. Spread cottage cheese over crust. Preheat oven to 350 degrees F (175 degrees C).
3. Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Scramble-fry beef, onion, and green pepper until beef is thoroughly browned. Mix in tomatoes, tomato paste, sugar, oregano, 1/2 teaspoon salt, and garlic powder. Spread mixture over cottage cheese. (If you'd like, you can substitute spaghetti sauce for the onion, green pepper, tomatoes, tomato paste, sugar, oregano, salt, and garlic powder)
   
4. Bake uncovered at 350 degrees F (175 degrees C) for 30 minutes.
5. Sprinkle with mozzarella cheese and bake 5-10 minutes more.

Cinnamon Chip Cookies

Oh. My. Goodness. So a few months ago I had a craving. A big craving. It took a while to figure out what it was but then I realized what it was: Cinnamon Chip Cookies. When my mom's friend Darlene first moved into our ward she made us some of these cookies. She even gave us the extra dough to freeze and I remembering taking big chunks of the frozen dough and munching on that. Mmmmmmm. SO good. I didn't have the recipe so I contacted Darlene and she was gracious enough to look for it and give it to me. I made them last night because I couldn't hold off the craving any more and I can now say I am satisfied. Sam even likes them and he's not as into cinnamon as I am. :)




Cinnamon Chip Cookies
Makes approximately 5 dozen

1 cup butter
1 cup brown sugar
1 cup sugar
2 eggs
1 tsp vanilla
2 cups flour
1/2 tsp pumpkin pie spice
1 tsp salt
1 tsp baking soda
3 cups oatmeal
1 cup cinnamon chips (I think Hershey's is the only brand of cinnamon chips out there. They're by the chocolate chips in the store)

Preheat oven to 350 degrees

Mix sugar and softened butter. Add eggs and vanilla and mix until creamy. Combine flour, spice, salt and soda in separate bowl. Add to creamed mixture. Add oatmeal and cinnamon chips. Bake for 10-12 minutes or until golden.

Italian Dressing

I found this on a recipe site when I was looking for a dressing for a chicken marinade. Make this and then add 1 teaspoon of salt and 1 teaspoon of garlic salt and a little bit of lemon juice for some yummy chicken marinade!

Italian Dressing Mix

INGREDIENTS (Nutrition)

* 1 tablespoon garlic salt
* 1 tablespoon onion powder
* 1 tablespoon white sugar
* 2 tablespoons dried oregano
* 1 teaspoon ground black pepper
* 1/4 teaspoon dried thyme
* 1 teaspoon dried basil
* 1 tablespoon dried parsley
* 1/4 teaspoon celery salt
* 2 tablespoons salt


DIRECTIONS

1. In a small bowl, mix together the garlic salt, onion powder, sugar, oregano, pepper, thyme, basil, parsley, celery salt and regular salt. Store in a tightly sealed container.
2. To prepare dressing, whisk together 1/4 white vinegar, 2/3 cup canola oil, 2 tablespoons water and 2 tablespoons of the dry mix.

Tallarin Saltados

Ok, my husband and I LOVE Peruvian food. Its pretty much amazing. He got into it on his mission and I was introduced to it the summer he and I met. We have a favorite Peruvian restaurant in SLC that we try to go to every time we're up there. This is a classic dish that we have almost perfected. I highly recommend it. Its pronounced tie-yah-reen sahl-ta-dos. If that makes any sense. Haha. We have tweaked the recipe to our liking. We only make about half the marinade and use low-sodium soy sauce when available. This is the recipe we use and I've added my changes. We got a new set of chopsticks for V-Day and decided to try them out with this dish. Mmmmm.

Tallarin Saltados

1 lb cooked spaghetti or linguine (we use chinese noodles from the grocery store)

1 lb beef tenderloin, sliced thinly against the grain (you can used chicken too)

1 cup soy sauce

1/2 cup white wine vinegar

1 large red onion, cut into wedges

3-4 roma tomatoes, cut in wedges, seeds removed

crushed red pepper flakes, to taste

salt & pepper to taste

2 Tbs chopped cilantro

Mix the soy sauce and vinegar. Marinate meat in half the soy/vinegar mixture for at least 30 minutes. Add 2 Tbs oil to a heated pan or wok. Saute marinated meat on high. Drizzle in the remaining soy mixture. Season with salt and pepper. Add onions, red pepper flakes and tomatoes. Saute briefly (only about 1 minute). Add cooked noodles and toss. Serve topped with cilantro.

Tres Leches Cake

This is one of my husband's favorite desserts. I'm SO glad my friend gave me the recipe. She's amazing!

Tres Leches Cake

1 yellow cake mix

1 box cook and serve vanilla pudding

1 can sweetened condensed milk

1 medium sized carton heavy whipping cream

pecan bits

caramel

Make cake mix using milk instead of water and add the box of cook and serve pudding. Bake in two 9” round cake pans. While they bake pour sweetened condensed milk into a deep, flat pan. Deep enough and big enough to dip cakes into. While the cakes cool whip the whipping cream until it starts to thicken, add a little sugar and vanilla to taste. When the cakes are cool dip them in the sweetened condensed milk. Let them soak up the milk but not until they’re soggy. Cover the first layer with the whipped cream, pecan bits and caramel. Don’t warm the caramel too much or it will ruin whipped cream. Set the second layer on the top and top it the same way as the first. Stick in the fridge. Serve cold. Keep refrigerated.

Honey Apricot Sesame Chicken

The first time Sam and I made this was definitely a trial and error. The combination of onions and crushed red pepper makes us cough everytime so be careful and have a window open or something. Haha. Also, we put WAY too much of the crushed red pepper in and about died of heat. We change it up between rice and whole wheat spaghetti noodles, too. Now that we've made it a few more times it is a family favorite. I HIGHLY recommend it.



Honey-Apricot Sesame Chicken

2 Tbs honey
3 Tbs apricot jam
1/8 tsp grated ginger
2 Tbs sesame seeds
5 Tbs low-sodium soy sauce
1 clove crushed garlic
1/2-1 tsp red pepper flakes
1/4 small onion, diced
1/4 cup cornstarch
vegetable oil
1 1/2 lbs boneless, skinless chicken breast, chopped in 2-inch cubes

-Combine honey, jam, sesame seeds, soy sauce, and ginger in small bowl, set asid. Season chicken with salt and then dredge in cornstarch.
-In a large, non-stick skillet heat oil over med-high head. Add half the chicken. Cook, turning occasionally until golden and opaque throughout, 6-8 minutes. Transer to paper towel lined plate. Cook remaining chicken, adding more oil if needed. Put on paper towel plate.
-Add more oil if needed thena dd pepper flakes. Head for about 30 seconds. Add onions, garlic and zucchini or squash and cook until tender.
-Add sauce and bring to boil. Return all chicken to skillet and toss with sauce to coat. Cook until chicken is heated through; cook longer if thicker sauce is desired. Serve with steamed white or brown rice.

*Sam says the picture doesn't do it justice. Haha*

Bread Recipe and Raspberry Cream Sweet Rolls

Master Recipe for Bread

*Makes 4 1 pound loaves. It's easily doubled or halved.

3 Cups lukewarm water

1 1/2 Tablespoon yeast (1 1/2 packets)

1 1/2 Tablespoons kosher or other coarse salt

6 1/2 Cups all purpose flour

(For a light wheat version substitute 1 cup whole wheat flour)

1. Warm the water slightly, about 100. Warm water will rise the dough to the right point for storage in about 2 hours. You can use cold water and get the same results but your first rising will take 3 - 4 hours.

2. Add yeast and salt to the water in a 5-qt bowl or preferably, in a resealable, lidded (not airtight) plastic food container or food-grade bucket. Don't worry about getting it all to dissolve.

3. Mix in flour - KNEADING IS NOT NECESSARY! Add all the flour at once, measuring with a scoop and sweep method. Mix with a wooden spoon, a high capacity food processor fitted with a dough attachment, or a heavy duty mixer. If you are hand mixing and the flour becomes too difficult to incorporate use very wet hands and press the mixture together but DO NOT KNEAD. You're finished when everything is uniformly moist, without dry patches. This step is done in a matter of minutes, the dough will be wet and loose.

4. Allow to rise. Cover with a lid (not airtight) that fits well to the container you're using. Allow the dough to rise at room temp until it begins to collapse (or at least flattens on the top), about 2 hours, depending on the room temp and water temp. Longer rising times, up to about 5 hours, will not harm the result. You can now use the dough at any time after this period. Fully refrigerated wet dough is less sticky and is easier to work with than dough at room temp. So, the first time you try it's best to refrigerate the dough overnight or at least 3 hours before shaping a loaf. Dough will keep up to 2 weeks in the refrigerator.

When you want to bake it, you need to pull some off, then put it on a pizza stone that's been dusted with cornmeal. Heat the oven up to 450º and after letting the dough rise on the pizza stone for 40 minutes put it in the oven for 30 minutes.

Raspberry Cream Cheese Sweet Rolls

1 - 2 pounds of Master Dough

1 tube raspberry filling (from the bakery) or 1 can pie filling or 1 jar of fruit jam

Cream Cheese Filling:

4 oz ream cheese

1 tablespoon butter

1/4 cup sugar

1 teaspoon lemon juice

Frosting:

1 cup powdered sugar

1 tablespoon butter

1/2 teaspoon vanilla

4 teaspoons milk

Mix and frost while warm.

Directions:

Roll out dough. Spread filling over rolled out dough. Top with raspberry filling. Roll dough jelly-roll fashion and pinch ends. Cut with a knife. Place on parchment lined cookie sheet and let rise for 40 min. Bake at 350º for 25 - 35 minutes or until golden. Frost while warm.

first post!

This blog is for sharing of recipes. Here's my first contribution. I'm going to move all my recipe posts from my other blog to this one so be prepared for a handful. Haha.

Broken Glass Jello

4 small boxes of jello, different colors

1 (14oz) can condensed milk
2 envelopes unflavored gelatin
water

-Dissolve each box of jello separately, into one cup of hot water. Pour into individual containers (small tupperware works well) and chill overnight.
-Ready a 9x13 pan. Cut flavors of jello into small blocks. Mix together carefully in pan.
-In a separate bowl, dissolve 2 envelopes unflavored gelatin in 1/4 cup cold water. Add dissolved gelatin to 1 3/4 cup hot water and condensed milk. Cool.
-Pour cooled milk mixture over jello and chill overnight.
-Cut into squares and serve!


Vampire Cupcakes

1 box white cake mix (also eggs, oil, water as it asks for)
1 can cherry pie filling
1 tub any kind of white colore icing (i really like cream cheese frosting)

-Bake cupcakes according to directions on box. While they bake, pour the cherry pie filling in a blender or food processor of some sort and puree. Let cupcakes cool completely. 
-Once they've cooled, take a small paring knife and cut a small cone (about 1 inch across and 1 inch deep) in each cupcake. Cut off the pointy end of the cone leaving a little cap to place back on each cupcake. 
-Spoon about a tablespoon of the pie filling into the holes and then place the "plug" back on top to cover the filling.
-Stir the icing so its nice and soft then ice them by putting a dollop of icing in the center of the cupcake and gently spreading outward from the center. 
-Dip a wooden toothpick into the remaining pie filling and poke to fang marks on the top. Dribble a little filling out of the holes for effect.
-Enjoy!


Spider Web Eggs

1 dozen large eggs
8 cups water
2 cups frozen blueberries

-Place eggs in single layer in a large saucepan, and cover with water and blueberries. Bring to a boil. Remove from heat. Cover; let stand for 10 minutes.
-Using a slotted spoon, remove eggs one at a time, and place on several layers of paper towels. Lightly crack shell on one side with the handle of a whisk or wooden spoon. Transfer egg to medium bowl. Repeat with remaining eggs and then pour all of the cooking liquid on top of the cracked eggs. Place bowl in the refrigerator and let cool completely.
-Carefully peel shells from eggs. Serve with salt.


Bloody Eyeballs

Eyeball Ingredients:
2 pounds (1 kilo) ground chicken breast
1 egg
1/2 cup bread crumbs
1/2 cup milk
1/2-3/4 cup freshly grated parmesan cheese
1 teaspoon ground fennel seeds
oregano to taste
basil to taste
thyme to taste
a generous amount of garlic powder
a generous amount of onion flakes
salt and pepper to taste

Sauce Ingredients:
1 larger can of tomato paste (it was a little more than a cup)
more of the same seasonings as the chicken 
1/4 cup freshly grated parmesan
water to thin—about 1 1/2 cups

1 car or jar of black olives (do yourself a favor and buy them pre-pitted)

-Combine all chicken ingredients except olives and set aside.
-Combine all sauce ingredients.
-Preheat oven to 375ºF/190ºC
-Line a large rimmed cookie sheet with foil and brush with olive oil or spray with cooking spray.
-Form eyeball sized balls and shove an olive into the center of each one. Make it look as eyeball like as you can.
-Arrange finished eyeballs on the baking sheet and bake until cooked through, about 20-30 minutes depending on your oven.
-Serve the eyeballs over the sauce, and with some type of bread