Tuesday, July 29, 2008

Pizza Rolls

I saw this on Taste Buds & really wanted to try it.
Pizza rolls are fun to make, the kids helped out,
it was pretty easy, & it tasted wonderful!
It was absolutely a winner!
The one on the left is spinach, ham, & cheese dipped in Alfredo Sauce.
The one on the right in cheese & pepperoni dipped in marinara.

The kids helped me to put the toppings on. (no sauce-you dip them in the sauce later)
Seal 'em up tight.
Mmmm... They look tasty!
Use your favorite pizza dough recipe or just buy pre-made pizza dough. I used McCall's. It was really good. Make it like you would any other pizza except leave off the sauce. Roll 'em up like you would a Cinnamon roll and make sure to seal them up tight. Brush with egg yolk for color. Sprinkle a little cheese on top for pretty sake. Bake at 375* for about 20. That's just a guess so keep an eye on it. Slice up and dip in your favorite pizza sauce.

McCall's Family Pizza Dough Recipe

½ cup warm water
2 pkgs. Dry yeast or 2 T. Yeast
½ teaspoon sugar
4 cups hot tap water
2 teaspoons sugar
2 tablespoons salt
9-12 cups hard wheat or high gluten flour
(I used regular all-purpose flour and added 2 T. Dough Enhancer-found in the baking isle)

Place warm water in a small bowl and sprinkle in the yeast and add ½ teaspoon of sugar. Set aside. In mixing bowl, mix the tap water, sugar, salt and ½ of the flour until smooth. Mix in the yeast mixture. Continue adding flour and knead for 10 minutes. Let it rise until light. Makes 3-4 pizzas.

Saturday, July 26, 2008

Quiche-Bryan's Mom

My family loved this! Kaden said, and I quote,
"I don't like it, I LOVE it!"
Even Grace liked it.
This makes a great dinner or breakfast.
Really good & easy to make.

Crust:
You can either use a store bought pie crust, make your own pie crust, use hash browns, or use biscuit dough. You choose. If you use biscuit dough make sure you put a really thin layer down on the bottom. Biscuit dough rises quite a bit. Place crust in a large tart or pie pan.
Bake pie crust at 450* for 6 minutes and biscuit crust until golden brown.

Filling:
Whip for 2 minutes:
6 Eggs
1 C. Cream or Milk

Add:
1 C. Cubed Ham or Bacon
1 C. Grated Cheese
1 Can Drained Mushrooms
1 Chopped Green Onion
1/2 C. Chopped Fresh Spinach

Basically anything you want to throw in... Any of the these are optional. Pour filling into baked crust. Sprinkle with Chili Powder and Parsley (I always forget this part). Bake at 350* for 35-40 Minutes.

Cutting Corn Off the Cob

This tip is especially for Jon & Christine. I can't remember where I saw this trick initially, but it's a good one. I think a picture is worth more than me telling you.

Friday, July 25, 2008

Taco Salad

Get your mexican food fix with this quick and easy dinner.
Oh so GOOOOD!




1 lb. Ground Beef
1 Pkg. Taco Seasoning
Chopped Green or Red Onion-Chopped
1 Lg. Avocado-Sliced
4 Roma Tomatoes-Chopped
1 C. Olives-Sliced
1 Can Kidney Beans-Drained
1 Head Lettuce-Chopped
2 C. Shredded Cheese
Tortilla Chips-Crunched up slightly
Sour cream or Ranch dressing

Place beef in pan and brown over medium high heat. While browning chop and slice all of your veggies and cheese. Drain meat and add taco seasoning and prepare according to package directions. Place all veggies in a large bowl and toss. Add cheese, crunched chips, & taco meat to salad just before serving. Add sour cream or dressing if desired. Serves 5-6 adults.

Tuesday, July 22, 2008

Ashlynn's Teriyaki Chicken

I got a migraine today at the grocery store and Bryan told my friend Ashlynn about it when he dropped off Kaden to play at their house. She took mercy on me and brought my family this to eat for dinner. Totally good & totally appriciated!
1 C. Soy Sauce
3/4 C. Brown Sugar
1/8 C. Sugar
1 tsp. Minced Ginger (the kind in the jar)
1 tsp. Minced Garlic
1 C. Water
Boneless Skinless Chicken Thighs

Put all ingrediants in a big pot and boil on medium for at least 1/2 hour. More is better. Serve over rice with your favorite veggie. SOOOO GOOD! SOOOO EASY!!
You can grill this right before you serve it to add a little extra flavor.

Monday, July 21, 2008

Pacific Rim Salmon

This is a pretty good way to grill salmon in the summertime. My whole family loved it & the pineapple was awesome! I just wish I had done a salad or something.

2 Cans of Pineapple Rings - More if you want more pineapple
1 C. Pineapple Juice from Canned Pineapple Rings
1/2 C. Soy Sauce
4 T. Prepared Horseradish
4 T. Minced Fresh Parsley
6 T. Olive Oil
4 tsp. Honey
1 tsp. Coarse Ground Pepper
Salmon Fillets-one per person
1 Bunch of Green Onions, Coarsely Chopped

In small bowl combine Juice, Soy Sauce, Horseradish, Parsley, Oil, Honey, & Pepper. Mix well. Pour half of the marinade into a tupperware bowl with lid or Ziplock bag. Place salmon and onions into resealable container and marinade and stir for 1 1/2 hours. Marinade pineapple rings in remaining marinade for 1 1/2 hours stirring periodically.

Coat BBQ grill with PAM and preheat to medium heat. Place salmon and pineapple on grill and cover for 5 minutes. Turn salmon & pineapple; brush with remaining pineapple marinade. Grill for 3 more minutes and brush with pineapple marinade once more. Grill 2-5 minutes more until salmon is done. Serve with rice or salad.

Wednesday, July 16, 2008

Biscuits

Served warm with sausage gravy, with butter and fresh raspberry jam or honey, or maybe as a dessert with whipped cream and fresh fruit. Any way you like 'em they are great! Here is the batch of biscuits that I made today... As you can see there is only one left.
2 C. Flour
1 T. Baking Powder
2 tsp. Sugar
1/2 tsp. Cream of Tartar (I usually leave this out)
1/4 tsp. Salt
1/2 C. Shortening, margarine, or butter
2/3 C. Milk

In med. bowl mix dry ingredients. Add shortening and cut in with pastry knife or two butter knives until butter is evenly distributed and resembles crumbs. Make a shallow well in center and pour milk in all at once. Stir with fork just until dough clings together. DO NOT OVER MIX. On lightly greased surface (I use PAM) turn out dough and knead gently about 5 times. Pat dough flat to about 1/2 - 3/4 inch thickness. Cut with a cup or mason jar lid or if you are fancy a biscuit cutter. I like my biscuits big so I double the recipe and use the biggest cup we have. Place on nongreased cookie sheet and bake @ 450* for about 11 minutes.

Tuesday, July 15, 2008

Oriental Chicken Salad

Surprizingly Good! The first time I saw this I wasn't quite sure that I would like it or not, but after trying it I am hooked.

Could pass as a lunch or a light dinner.
Salad:
1 Large Head of Cabbage - Cut up
1 Bunch of Green Onions - Cut up
2 ounces Toasted Sesame Seed
4 ounces Toasted Sliced Almonds
2 packages Ramen Noodles - Crushed
1/2 Rotisserie Chicken - Deboned and Chopped up

Place all ingredients in large bowl and mix.

Dressing:
1 cup oil
1 T. salt
6 T. Apple cider vinegar
1 tsp. pepper
6 T. sugar

Mix in a small bowl and pour over salad. Mix salad well and enjoy!

Monday, July 14, 2008

Scripture Cake

Fun for a family night treat and activity! We made it then gave to a needy neighbor, so again I haven't tried this myself lol! It smelled good!

1 cup Judges 5:25 (butter)
1/2 cup Exodus 27:20 (olive oil)
2 cups Proverbs 16:24 (sugar)
2 Tbls 1 Samuel 14:25 (honey)
3 Isaiah 10:14 (eggs)
1/4 cup Joshua 5:6 (milk)
2 cups 1Kings 4:22 (white flour)
1 cup D&C 89:14 (whole wheat flour)
1 tsp. Leviticus 2:13 (salt)
1 tsp. Amos 4:5 (baking soda)
2 tsp. Exodus 30:23 (cinnamon)
3 cups Proverbs 25:11 (apples, peeled and grated)
1 cup Genesis 43:11 (chopped pecans or walnuts) (optional)

In a large bowl beat together butter, oil, sugar and honey. Add eggs and milk and beat until creamy. In a seperate bowl, sift together white and wheat flour, saly, baking soda, and cinnamon. Stir into batter. Add grated apples and nuts. Stir to blend. Pour into greased pan (9x13). Bake at 350F for about 50 - 60 minutes. Great plain, with your favorite frosting, or vanilla ice cream. Makes 12 serving.

Essential Mormon Cookbook

Bear Lake Raspberry Shake

I found this in my essentail mormon cookbook and I thought Cindy would like it! Camping memories! I really haven't tried it so I don't know how close it is to the real thing, so I will have to try it! - McCall

3 cups vanilla ice cream, divided
1/2 cup milk
3/4 cup fresh raspberries, divided

Place 2 cups vanilla ice cream in blender. Add milk and 1/2 cup rasp. Blend well. Pour into bowl. Add remaining 1 cup ice cream. Stir in by hand. Gently stir in remaining rasp. Pour into tall ice cream glass. Makes 2 servings!

Wednesday, July 9, 2008

Peanut Butter Playdough aka Peanut Butter Balls - Cindy

Aunt Bonnie used to make these for us kids all the time. They are a favorite childhood memory.


1 C. peanut butter
1/2 C. honey
2 C. nonfat dry milk
1 C. powder sugar for sweetness (optional)
Toppings like Sprinkles, Nuts, Powdered Sugar, or Coconut (optional)

1. Mix together the peanut butter and honey first.

2. Add half of the dry milk and mix; then continue to add a little at a time until it feels soft and playful! Use less than 2 cups of dry milk if the clay seems to be getting dry or if you decide to use powdered sugar as well.

3. (Optional) Add your favorite toppings for color or flavor. Could include raisins, coconut, chocolate chips etc. -or- You can roll the Peanut Butter Balls in things like sprinkles, powdered sugar, mini m&ms, nuts, corn flakes, Rice Krispies, graham cracker crumbs, crushed Oreos (or other cookies), chocolate chips, or dip in melted chocolate.

4. Have fun using your dough to make fun sculptures or to eat or both!

Monday, July 7, 2008

Pasta Salad Any Way You Like It - Cindy

I love pasta salad in the summer time with BBQ steak and some corn on the cob. MMmmm...

1 Package of any Pretty Pasta cooked according to package directions.

Use any of the following that you like:
Broccoli
Carrots
Olives
Canned Kidney/Black Beans
Cucumbers
Radishes
Avocados
White/Green Onions
Cabbage
Bell Pepper
Fresh Herbs
Shredded Cheese
Hard boiled eggs or Cooked Chicken (if you want to make it more of a main dish)

Johnny's Garlic Spread & Seasoning - optional: Just adds more flavor which equals less dressing which equals less calories
Any Salad Dressing you like.

Cut all veggies into little chunks. Put pasta and veggies & cheese into large bowl. Add Johnny's Seasoning to taste. Add enough dressing to coat everything. Or leave the dressing off and have a variety of dressings for everyone to add to their own.

Thursday, July 3, 2008

Avocado Salsa for Salmon Avocado Tacos- Cindy

1 3/4 C. diced (1/2-in. chunks) firm-ripe avocados
3/4 C. chopped firm-ripe Roma tomato
1/2 C. minced green onions
1/3 C. chopped fresh cilantro
3 T. olive oil
2 T. lemon juice
1 T. minced, seeded fresh jalapeño chili - optional
1 tsp. minced garlic
Salt

In a bowl, combine avocados, tomato, onions, cilantro, oil, lemon juice, chili, and garlic. Add salt to taste.
Yield

Salmon Avocado Tacos - Cindy

This is light and very tasty. Perfect for a summer day.

1 boned salmon fillet (1 in. thick, 2 lb.)
1 onion (6 oz.), cut into rings
2 T. lime juice
1 T. minced garlic
1/4 tsp. pepper
1 T. olive oil

8 flour tortillas
Batch of Avocado salsa
2 cups finely shredded cabbage
1 cup crumbled feta cheese or queso fresco
Salt

1. Place salmon in a heavy-duty plastic food bag. Add onion, lime juice, garlic, pepper, and oil. Seal bag. Turn fish often for 30 minutes.

2. Meanwhile, stack the tortillas and seal in foil.

3. Cut a piece of heavy-duty foil the same size as salmon. Lift fish from marinade and place skin down on foil.

4. Lay foil with fish on a barbecue grill over a solid bed of medium coals or gas grill on medium. Evenly distribute onion from marinade over fish. Close lid on grill; open vents for charcoal.

5. After 5 minutes, place tortilla packet next to salmon. Turn tortillas every few minutes. Cook until salmon is no longer translucent but is still moist-looking in center (cut to test) and tortillas are hot in center, about 8 minutes more.

6. Pull off salmon skin and discard. Cut fish into 1-inch chunks and put in a bowl.

7. To assemble tacos, wrap chunks of salmon, salsa, cabbage, and feta in tortillas. Add salt to taste.

Yield
Makes 8 tacos; 8 servings