Fondant and Chocolate Covering tips

***IF YOU LIVE SOMEWHERE OTHER THAN UTAH, YOU WILL NEED TO ADJUST YOUR THERMOMETER TEMPERATURE TO ACCOUNT FOR ALTITUDE CHANGES***

Ever since I can remember my Grandma Ann would make hand dipped chocolates every year around Thanksgiving time and then box them up in a pretty box and hand them out to family and friends for the Holidays. What sweet and precious memories I have of this time of year and now it is my turn to take what I have learned from her and my mother and keep this memory alive!

The fondant is used as the creamy center inside the chocolates. There are so many different colors and flavors that you can add to this recipe to make it to your own liking. A few that I love and remember that my grandma would do are: Almond (which was used to enclose a single cherry), Rum (either plain or once dipped in chocolate it went directly into toasted coconut and rolled around for a beautiful look and texture), Orange, Lemon, Peppermint (I remember these as being dipped in pink chocolate and then topped with a edible silver bead), Caramels, Cherry Nut (almond flavoring with diced cherries and chopped walnuts), Maple Nut (maple flavoring with chopped walnuts), Raspberry and Strawberry. I know there are many others that were used and created and so it is really up to you and your taste buds to create something wonderful with this basic fondant recipe.

Some special equipment that is really helpful to use while doing fondant and chocolates are:

Marble slab (a cool surface is what really is needed for fondant and chocolate to set up correctly, and a marble slab is really a great cool surface-but these can be quite expensive, but well worth it. If your counter tops are already marble or granite those will work great as well).

A good candy thermometer that will hang on the side of the pot.

Metal putty knife (get a really heavy duty one, making fondant requires quite a bit of strength and a good putty knife that can handle pressure).

Pastry brush which you will use while cooking the fondant (this will allow you to "wash" down the sides of the pot to make sure all of the sugar is dissolved, having sugar not dissolved and then being poured out with the rest of the fondant will ruin the batch of fondant, so it is really important to have a pastry brush and a glass of water by your pot of candy to run along the sides of the pot and to also "wash" the steam away from your candy thermometer to correctly read the temperature. Also with the sugar, it is important to not use a wooden spoon-sugar can be trapped in the wood, it is probably a good idea that once your fondant is pretty well dissolved of sugar to rinse your spoon off, I use a nylon spoon).

I have also been told a heavy pot is another great thing to have when doing candy. For fondant you need a big tall pot because once the fondant has reached to a boil it will boil up to the top of the pot. I use an 8 quart pot for my fondant.

Ingredients:
3 cups sugar
1 cup half & half
1/3 cup Whole milk
2 Tbsp. butter
2 Tbsp. Light Karo Syrup

*Later on add things such as, flavoring (1-2 teaspoons), food coloring, nuts and cherries/fruit pieces.

Instructions:
Boil to 225 degrees.

Stir all ingredients together on medium heat. Once butter is melted and sugar is dissolved rinse your spoon and use your pastry brush and glass of water to "wash" down the sides of the pot to allow all of the sugar to be dissolved. Place your candy thermometer down into the mixture and attach to the side of the pot. Continue stirring the mixture until the fondant comes to a steady boil. At this point there is no need to stir, just let it cook until it has reached 225 degrees on the thermometer. Once it has hit 225 degrees take your thermometer out of the pot and pour the fondant directly in the middle on your marble slab. The marble slab should be square (or close to) and at least the size of a 17x20 slab, because the fondant will spread out into a circle almost to the size of a large pizza. At this point the fondant will be hot and shiny. Allow it to cool and lose it's shine. Add your choice of flavoring (1-2 teaspoons)/nuts/cherries and food coloring. Mix this with a metal putty knife by scooping and folding/slapping down the fondant until it hardens and can be shaped in a square or rectangle. Wrap with Saran Wrap and store in the refrigerator.

Dipping your candy in chocolate
When ready to dip in chocolate, cut off sections of refrigerated (but brought up to room temperature, 62-68 F) fondant to be rolled into a ball about the size of a nickel to a quarter-depending on how big you would like your chocolates to be. Make sure the room you are dipping your chocolates in is very cold, anything below 65 degrees F is great. There is a technique for melting your chocolate, this is called tempering the chocolate. My grandma would always melt her chocolate in a crock pot on a low to medium heat. The trick is to not get your chocolate too hot or it will burn and ruin the chocolate. The chocolate in the crock pot needs to be stirred often. If you think you are stirring it enough, it is probably better to stir it some more. When the chocolate is melted it is helpful to have a digital thermometer to not exceed 120 degrees with your melted chocolate. If the chocolate is getting too hot and exceeding 120 degrees add more chocolate pieces and stir or simply lower the temperature on the crock pot. When ready to dip, pour out a ladle or two of chocolate onto your marble board. Using the marble board will again, cool down the chocolate to it's proper temperature. Use your hand to mix the chocolate on the board by using, with your fingers together, an "S" motion through the chocolate. Continue this mixing and cooling process until chocolate feels cool to the touch, about 85 F. Now your fondant or candy is ready to be dipped in the chocolate. Cover the candy and place on wax paper. My grandma would always use a symbol that would be written in the chocolate when she placed the covered candy on the wax paper, by dipping her finger on the top of the wet chocolate covered candy and draw the symbol. Most times it was the initial of the flavoring used; such as an M for maple nut, O for Orange, a cursive L for lemon, diagonal line for Caramels and so on.

Caramels

Ingredients:
2 cups sugar
3/4 cup light Karo
2 cups Heavy Cream
1/2 lb. butter

Instructions:
Combine all ingredients in a large 8 quart pot and stir until melted and dissolved. Using your pastry brush and glass of water "wash" down the sides of the pot to dissolve all sugar. Once the mixture has come to a boil, stir consistently until it has reached 234 degrees. Pour in a greased, 8x8 glass dish. (The dish can be different sizes but the ideal depth for the piece of caramel is 3/4 inches.) Allow to cool for 1 hour at room temperature. Cut into squares.

*When ready to cover in chocolate, take each square piece and roll in your hands to round the edges. This will help the chocolate cover easier and look prettier.

Coconut Delight (aka Almond Joys)

Ingredients:
1 cup sugar
1/2 cup water
1 1/4 cup light Karo
1/8 tsp. salt

Cook to 224 degrees (remember to wash down the sides of the pot), then add:

1 Tbsp. flour
1 tsp. coconut flavoring
14 oz. Angel Flake Sweetened Coconut

Pour into a buttered pan. When ready to cover in chocolate, roll a ball the size of a quarter, then take an almond and press in the center of the coconut mixture, this will squish it down to an oval. Continue by covering with chocolate.

Crunchy Butter Toffee

Ingredients:
1 cup sugar
1/2 tsp. salt
1/4 cup water
1/2 cup butter

Directions:
In a small saucepan, combine all ingredients. Melt and dissolve and wash down sides of pot. This mixture need to be stirred continuously. Cook to a light crack stage of 280 degrees. Pour onto a marble slab and cool slightly. Make scores of a grid pattern in the toffee with a pizza cutter. Break into individual squares. Store in an air tight container until ready to cover in chocolate. When ready to cover in chocolate, dip and sprinkle with chopped walnuts.

Chicken Chow Mein

3 chicken breasts
3 cans (14 oz each) chicken broth
1/3 cup vegetable oil
1 teaspoon chicken bouillon granules
2 Tablespoons soy sauce
2 cups diagonally sliced celery
1 onion, cut into 1-inch cubes
5 Tablespoons cornstarch
1 can (14 oz) bean sprouts, drained
1 can (8 oz) sliced water chestnuts, drained
1 can (8 oz) sliced bamboo shoots, drained

Cut chicken into bit-sized pieces and cook in 1-2 Tablespoons of oil. Add chicken broth, vegetable oil, chicken bouillon granules, soy sauce, celery and onion; bring to a boil and cook until onion and celery are tender. Blend cornstarch with 1/2 cup cold water. Stir into mixture until it comes to a boil and thickens. Add bean sprouts, water chestnuts and bamboo shoots. Serve over chow mein noodles or hot rice.

Spaghetti and Meatballs in Tomato-Basil Sauce

I really cannot take credit for this recipe, it is actually one of Rachel Ray's recipes. But I have changed a few things to my liking. If you want to see the original RR recipe here is the link http://www.foodnetwork.com/recipes/rachael-ray/spaghetti-meatballs-and-tomato-basil-sauce-recipe/index.html, otherwise here is my version.

Preheat oven to 400 degrees


Pesto Ingredients:

1 large bunch of flat leaf Italian parsley, leaves only
1 bunch basil, leaves only
3/4 cup grated Parmigiano-Reggiano cheese
2 cloves garlic, quartered
1/4 cup lightly toasted pine nuts
Salt and pepper to taste
1/3 cup Extra Virgin Light Tasting Olive Oil

Make a thick herb pesto by placing herbs, cheese, garlic, salt, pepper and pine nuts in a food processor. Turn processor on and stream in 1/3 cup olive oil. Ths will be divided for half in the sauce and half in the meatballs.


Sauce Ingredients:

Extra Virgin Light Tasting Olive Oil
1 small onion, finely chopped
1 small carrot, finely chopped or grated
1 cup beef stock (or 1 tsp. beef bouillon granules with 1 cup water)
1 (28 oz.) can crushed tomatoes
1 Tbsp. sugar
Salt and Pepper to taste
1/2 of Pesto mixture

Heat a healthy drizzle of olive oil in a sauce pot over medium-high heat. Add onions and carrots, season with salt and pepper, and saute for 5 minutes. Stir in stock, add tomatoes and cook for 5 minutes more. Then stir in remaining pesto mixture and set aside. *Another quick option for a sauce could be 1 bottle of prego sauce substituted for the tomatoes, beef broth, carrots and onion.


Meatball Ingredients:

1 pound ground beef
Salt and pepper
1 egg
1 cup bread crumbs
1/2 of Pesto mixture

Place meat in a bowl. Season the meat with salt and pepper. Add egg, bread crumbs and the other half of the pesto mixture. Mix to combine and form 16 balls and place in a hot skillet. Sprinkle with a little olive oil and brown the meatballs. Take them out of the skillet and place in a baking dish and add half of the sauce on top of the meatballs. Place in preheated 400 degree oven for 30 minutes, or until done.

While meatballs are cooking, boil some water and cook your desired amount of spaghetti noodles. Spoon remaining sauce over cooked noodles and cooked meatballs and wahla! Enjoy!!!

Homemade Oreo Cookies

The Cookie:
Chocolate cake mix
2 eggs
2/3 cup Crisco shortening

The Filling:
4 oz. cream cheese (softened)
1 cup butter (softened)
2 to 3 cups powdered sugar
1/2 tsp. vanilla


Mix the cake mix, eggs and shortening until well blended. Roll into balls the size of a nickel. Bake at 350 degrees for 10 minutes on an ungreased cookie sheet. Cool cookies completely. For the filling blend cream cheese, butter and vanilla. Add powdered sugar until desired consistency. Use a icing bag to pipe filling onto 1 cookie. Add another cookie on top and press. Keep refrigerated.

Cafe Rio Salad Dressing

1 cup buttermilk
1 cup mayonnaise
1 pkg dry ranch buttermilk dressing
2 tomatillos*
1/2 bunch cilantro
2 clove of garlic
Juice of 1 lime
1 seeded jalapeno

Use food processor to blend all of the ingredients well. Refrigerate.

Tip: I like to make a lot of this and freeze it in small batches so I can easily make the dressing quickly for dinner without having to have tomatillos on hand. Blend all the ingredients expect the buttermilk and mayonnaise. Freeze this in 3 small containers. To use, thaw (it goes pretty quick, but you can speed up the process by running hot water over the container) and mix with enough mayonnaise and buttermilk for a dressing consistency.

*How to clean and prepare Tomatillos: Place tomatillos (with husks) in a bowl, cover with hot water (from the tap) and allow to soak for a few minutes. Remove one at a time and peel away husks, remove the stem attachment point with a paring knife and cut into smaller pieces to put in the food processor.

Fruit Pizza

Cookie Base
1/4 cup granulated sugar
1/4 cup powdered sugar
4 tablespoons butter, softened
1/4 cup canola oil
1 large egg
1/4 teaspoon vanilla
1-1/2 cups flour
1/4 teaspoon cream of tartar
1/4 teaspoon baking soda
1/4 teaspoon salt

Cream Cheese "sauce"
8 ounces cream cheese, softened
3/4 teaspoon vanilla extract
6 tablespoons granulated sugar

Fresh Fruit Topping
Sliced Bananas, Strawberries, Kiwi and Blueberries

Citrus Glaze
6 tablespoons water
4 1/2 teaspoons cornstarch
3 tablespoons lemon juice
1/2 cup freshly squeezed orange juice
1/2 cup granulated sugar

Preheat oven to 350

Instructions:

For the cookie base -
In a large mixing bowl, cream sugars, butter and oil. Add egg and vanilla beating well.

In a medium bowl, sift together the dry ingredients. Add to the wet mixture and mix just until combined.

Press dough into round pizza pan lined with parchment paper. Bake for 15 minutes or until lightly browned. Cool completely.

Cream cheese "sauce" -
Mix ingredients together with an electric mixer and spread on cooled sugar cookie.

Arrange freshly cut fruit on top of cream cheese mixture.

Glaze
Combine all ingredients in a small saucepan. Cook over medium heat until it starts to thicken. Remove from the heat and cool slightly. Using a pastry brush, gently brush the fruit with the glaze.

Pot Roast and Gravy

rump roast
vegetable oil
salt and pepper
water
3 teaspoons beef bouillon
3 Tablespoons flour (for gravy)

Brown the rump roast in a pot with desired amount of oil, depending on the size of your rump roast. Season it with salt and pepper and brown all sides of roast to create drippings for the gravy. Do not discard the drippings.

Then place your rump roast in a crockpot and fill the crockpot with water about 1/3 of the way up the roast. Add 3 tsp. beef bouillon

After the roast has cooked in the crockpot all day and is done and ready to serve, place the roast on a plate and cut into slices and cover with foil. This prevents the roast from drying out. Pour the water mixture inside of the crockpot into the pot that holds the reserved drippings. Cook on medium heat and stir together. Add about 3 Tbsp. of flour (sprinkle a little at a time and whisking, so it does not clump up). If needed add a little water if it becomes too thick. Boil this down until it is at the desired texture of gravy. Taste and add salt and pepper, if needed. My mom will also add a few drops of "Kitchen Bouquet", which is a dark brown sauce that adds a little more flavor and color to the gravy.

Banana Walnut Muffins

3 cups all-purpose flour
1 1/2 cups sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 sticks butter, melted and cooled
2 large eggs
3/4 cup whole milk
2 teaspoons pure vanilla extract
3 mashed ripe bananas
1 cup small-diced walnuts
1 cup granola
1/2 cup sweetened shredded coconut

Preheat the oven to 350 degrees F.

Line 24 muffin cups with paper liners. Sift the flour, sugar, baking powder, baking soda, and salt into the bowl. Add the melted butter and blend. Combine the eggs, milk, vanilla, and mashed bananas, and add them to the flour-and-butter mixture. Scrape the bowl and blend well. Don't overmix.

Fold the walnuts, granola, and coconut into the batter. Spoon the batter into the paper liners, filling each 2/3 full. Bake for 25 to 30 minutes, or until the tops are brown and a toothpick comes out clean. Cool slightly, remove from the pan, and serve.

Grandma's Bran Muffins

These are so super yummy! Plus they are so beneficial, packed with bran and fiber for those times that you need a little extra :o) Have you ever eaten the muffins at the Rainbow Gardens restaurant in Ogden? If so, these are very similar. Hope you like them!

6 cups Kellogg's All-Bran Cereal
2 cups raisins or Craisins
2 cups boiling water
1 cup butter, softened
2 cups sugar
5 large eggs
5 cups whole wheat flour
5 tsp baking soda
1 tsp salt
4 cup buttermilk

Pour boiling water over all-bran cereal and raisins in bowl, set aside. Whisk together flour, baking soda, and salt in separate bowl. Beat together butter, sugar, and eggs in large bowl. Add all-bran cereal and raisins just until mixed. Alternate flour mixture and buttermilk, mixing just until moistened. Bake at 400 degrees for 15 minutes. Makes about 3 dozen.

These can also be frozen, which can then be taken out and microwaved for just a minute or two to soften. Be sure not to microwave too long, which will make it a little tough. I usually put them in on a defrost mode for a couple minutes.

Tater Tot Casserole

1 (2 lb) bag tater tots
1 lb ground beef
1 onion, chopped
1 can cream of mushroom soup
1 (8 oz.) container sour cream
1 cup milk
2 cups shredded cheese

Cook tater tots according to package directions. Change oven to 350 degrees. Brown ground beef with chopped onion and season with salt and pepper. In a bowl combine sour cream, cream of mushroom soup and milk. Mix together until well blended.

In a casserole dish, cover the bottom of the dish with a layer of tater tots. I use a potato masher to mash them just a bit and then spread a thin layer of the sour cream mixture. Next add all of the meat. Then pour the rest of the sour cream mixture on top of the meat and spread to cover. Use about 1 cup of cheese for the next layer. Top the casserole with cooked tater tots. Sprinkle left over cheese over the top of tater tots.

Cover dish with foil and cook for 30 minutes or until heated through. Uncover and place under the oven broiler for a couple minutes to crisp up the tater tots.

Serves 6

Honey Lime Chicken Enchiladas

So good! You have to try this one.

1/4 cup honey
1/4 cup lime juice
2 tsp chili powder
2 large cloves of garlic, finely minced or 1/2 tsp garlic powder
1 lb boneless skinless chicken breasts (about 2 large breasts), cooked and shredded
12 flour tortillas
2 cups of Mexican cheese blend, shredded
1 14 oz can of mild green enchilada sauce
1/2 cup of heavy cream
nonstick cooking spray
1 Tbsp chopped cilantro, to garnish

Preheat oven to 350 degrees F. Place the cooked and shredded chicken in a medium sized bowl. Set aside. In a small bowl, place the honey, lime juice, chili powder and minced garlic or garlic powder. Whisk together thoroughly to combine. Pour this mixture over the chicken and cover with plastic wrap. Allow to marinate while you prepare the tortillas, 30 minutes or up to 1 hour, in the refrigerator.

Heat a large griddle till a drop of water skitters across (about 350 degrees F). Spray the surface with non-stick cooking spray or a oil it with a little bit of canola oil in between each round of tortillas. Heat tortillas about 20 seconds on each side till warm and flexible and some golden brown spots have appeared. Remove the tortillas from the griddle and keep them between a couple of paper towels until ready to use.

Spray the sides and bottom of a 9x13-inch baking dish lightly with cooking spray.
In a medium bowl combine the enchilada sauce and the heavy cream. Spread about 1/2 cup of the mixture in the bottom of the oiled baking dish.

Add a large spoonful (about 2 tablespoons) of the chicken mixture to the center of each tortilla in a line. Cover the chicken with a large tablespoon (or big pinch) of cheese, then roll the tortilla up from one side to make a rolled enchilada - it will be more of an over lap on the seam side that rolled tightly. Place the enchilada seam side down in the baking dish starting at one end with the long edge parallel to the longest side of the pan so that you end up with two columns of six enchiladas each.

Repeat with the remaining chicken, cheese and tortillas. You will use about 1 1/2 cups of the cheese for the filling and set the remainder aside for topping the enchiladas in the pan. Pour the rest of the green enchilada sauce and cream mixture over the top of all the enchiladas. Sprinkle with the remaining cheese.

Bake the enchiladas for 30 to 35 minutes, until the cheese is melted and bubbly and starting to brown on top. Serve with sour cream, black beans, and rice or a green salad for a great meal.

Serves 4 to 6

Buttermilk Pancakes

1 1/4 cups all-purpose flour
1 egg
1 1/4 cups buttermilk
1/4 cup granulated sugar
1 heaping teaspoon baking powder
1 teaspoon baking soda
1/4 cup cooking oil
pinch of salt

Nonstick Spray

1. Preheat a skillet over medium heat. Use a pan with a nonstick
surface or apply a little nonstick spray.

2. In a blender or with a mixer, combine all of the remaining
ingredients until smooth.

3. Pour the batter by spoonfuls into the hot pan, forming 5-inch
circles.

4. When the edges appear to harden, flip the pancakes. They should
be golden brown.

5. Cook pancakes on the other side for same amount of time, until
golden brown.

Makes 8 to 10 pancakes.

Artichoke Dip

1 can artichoke hearts in water finely chopped
(*take off outer layer and cut off tips)
1 cup mayo
1 can green chilies (mild)
1 clove garlic minced
1 cup grated Parmesan cheese
salt and pepper to taste

Mix together and bake 20 minutes at 350 degrees. Serve with sliced Baguettes, buttered and broiled to crisp up.

Applebee's Oriental Chicken Salad

Oriental Dressing:
3 tablespoons honey
1 1/2 tablespoons rice wine vinegar
1/4 cup mayonnaise
1 teaspoon Grey Poupon Dijon mustard
1/8 teaspoon sesame oil

Salad:
1 egg
1/2 cup milk
1/2 cup flour
1/2 cup corn flake crumbs
1 teaspoon salt
1/4 teaspoon pepper
1 boneless, skinless chicken breast half
2-4 cups vegetable oil (for frying)
3 cups chopped romaine lettuce
1 cup red cabbage
1 cup Napa cabbage
1/2 carrot, julienned or shredded
1 green onion, chopped
1 tablespoon sliced almonds
1/3 cup chow mein noodles

1. Preheat oil in deep fryer or deep pan over medium heat.
You want the temperature of the oil to be around 350 degrees.

2. Blend together all ingredients for dressing in a small
bowl with an electric mixer. Put dressing in refrigerator
to chill while you prepare the salad.

3. In a small, shallow bowl beat egg, add milk, and mix well.

4. In another bowl, combine flour with corn flake crumbs, salt
and pepper.

5. Cut chicken breast into 4 or 5 long strips. Dip each strip
of chicken first into egg mixture then into the flour mixture,
coating each piece completely.

6. Fry each chicken finger for 5 minutes or until coating has
darkened to brown.

7. Prepare salad by tossing the chopped romaine with the chopped
red cabbage, Napa cabbage, and carrots.

8. Sprinkle sliced green onion on top of the lettuce.

9. Sprinkle almonds over the salad, then the chow mein noodles.

10. Cut the chicken into small bite-size chunks. Place the
chicken onto the salad forming a pile in the middle. Serve
with salad dressing on the side.

Makes 1 dinner-size salad.

Chili

1 lb. ground beef
1 onion, chopped
2 stalks celery, chopped
2 cloves garlic, minced
1 can (46 oz.) Western Family Vegetable Juice
1 can (14.5 oz.) diced tomatoes
1 can (30 oz.) chili beans
1 Tbsp. chili powder
1 heaping Tbsp. semi-sweet chocolate chips
1 tsp. salt
1/4 tsp. cumin

Season ground beef with salt, pepper, and cayenne pepper. Cook beef, onion, celery, and garlic in skillet over medium heat, until beef is brown; drain. Stir in remaining ingredients. Heat to boiling; reduce heat and simmer.

Chicken Casserole

One of my absolute favorite, easy recipes! (As long as I can hide the cornflakes from Luke! It seems every time I buy a box, he dives into them and when I go to cook this dish they are gone! Kind of a running joke between Luke and I.)

1 can cream of chicken soup
1 Tbsp. lemon juice
1 cup sour cream
3 cooked chicken breasts, cut up
1 cup sliced celery
1/2 onion, chopped
2 cups cooked rice
1/2 cup crushed cornflakes
3 Tbsp. butter, melted

Mix soup, lemon juice, and sour cream in large bowl. Stir in chicken, celery, onion, and cooked rice. Spoon mixture into greased baking dish. Sprinkle top with buttered cornflakes. Bake uncovered at 350 degrees for about 30 minutes, or until hot in center.

Chicken Curry with Broccoli

3 chicken breasts, cooked and diced
1 pkg. broccoli florets, thawed

Layer cooked chicken and thawed broccoli in 9x13 casserole dish.

Mix together:
1 can cream of chicken soup
1/2 cup mayonnaise
1 tsp. curry powder
2 Tbsp. lemon juice

Pour over chicken and broccoli. Bake at 350 degrees for 40 minutes. Serve over cooked rice.

Taco Soup

1-2 lbs. hamburger meat
1 chopped onion
1 tsp. beef bouillon*
1 cup water*
*(or could add 1 can of beef broth instead of bouillon and water)
2 cans stewed tomatoes
1 can kidney beans
1 can corn
1 can green beans (optional)
1 pkg. taco seasoning
1 pkg. ranch dressing

Brown meat with onion, drain grease; add beef bouillon and water (or beef broth), then add 2 cans stewed tomatoes and kidney beans; drain corn and green beans. Sprinkle in taco seasoning and ranch dressing seasoning and stir. Add more water, if desired and simmer 30 minutes. Serve with cheese, sour cream, and tortilla chips. Also tastes great with corn bread.

Asian Chicken Salad

I am trying to find a recipe for Rumbi Island Grills South Seas Chicken Salad. If you haven't eaten there, you should go and try it. The South Seas is my favorite there-this recipe is just a close second...I think, I haven't tried it yet, but mainly copied it down for the Asian dressing. The South Seas has romaine lettuce mix, chicken breast, julienne carrots, mandarin oranges, scallions, cilantro, teriyaki noodles, sliced almonds, wonton strips, and Asian dressing. If you know of a better dressing that would be similar, please let me know.

2 Tbsp. brown sugar
2 tsp. soy sauce
1 Tbsp. sesame oil (optional)
1/4 cup vegetable oil
3 Tbsp. rice vinegar
1 (8 oz.) package dried rice noodles
1 head iceberg lettuce - rinsed, dried, and chopped
4 boneless chicken breast halves, cooked and shredded (or grilled and chopped)
3 green onions, chopped
1 tablespoon sesame seeds, toasted

Prepare the dressing 30 minutes ahead of time by combining the brown sugar, soy sauce, sesame oil, salad oil, and rice vinegar in a salad dressing carafe.

To prepare the Chinese rice noodles, heat a skillet with a few tablespoons of oil and break off a little bit of the noodles and add them to the skillet and fry them. They will puff up in the skillet, so only add a few at a time.

As they begin to puff up, remove and drain them on paper towels. Be sure to cook long enough as the under cooked noodles will be like eating needles. Once cooked, add them to the salad mixture.

In a large bowl combine the iceberg lettuce, cooked and shredded chicken, green onions and toasted sesame seeds. Let chill about 10 minutes, and just before serving add the cooked rice noodles.

Serve in salad bowls and offer the dressing in a pourable container so your family can add as much dressing as they want. You can also pour the dressing over the top of the salad, toss, and serve immediately.

Servings: 6

Homemade Spaghetti Sauce

1 lb. ground beef
1 onion, chopped
2 garlic cloves, minced
46 oz. can Western Family Vegetable Juice
2 (6 oz.) cans tomato paste
2 Tbsp. sugar
1 tsp. instant beef bouillon
1 tsp. dried oregano, crushed
1/2 tsp. dried basil, crushed
1/8 tsp. celery salt

Salt and pepper the ground beef while browning with the onion. Add the remaining ingredients. Bring to a boil and simmer.

Ham Fried Rice

3-4 cups cold rice
1 cup diced ham
1 cup chopped carrots
1 cup chopped celery
2 scrambled eggs (optional)
3 green onions, chopped
Butter
Soy Sauce

In a large skillet, melt 3 Tbsp. of butter, add rice and soy sauce (to your desired taste), stirring to fry the rice. In another skillet, melt 3 Tbsp. of butter and saute carrots, celery and ham. Combine with rice in large skillet. Scramble 2 eggs and add to rice mixture. Stir in sliced green onions and add a little more soy sauce (to desired taste).

Chicken Tortilla Soup

4 chicken breasts
Olive oil
Salt and pepper
2 cups chopped onions
1 cup chopped celery
4 cups chopped carrots
4 minced garlic cloves
2 1/2 qts chicken stock
1 (28 oz.) can whole tomatoes in puree, crushed
2 to 4 jalapeno peppers, seeded and minced (optional)
1 tsp. ground cumin
1 tsp. coriander seed
1/4 to 1/2 cup chopped cilantro

Cook chicken in olive oil and season with salt and pepper. Cube chicken and set aside. Heat 3 Tbsp. olive oil in large pot. Add onions, celery, and carrots and cook for 10 minutes or until onions start to brown. Add garlic and cook for 30 seconds. Add chicken stock, tomatoes with puree, jalapenos, cumin, coriander, 1 Tbsp. salt, 1 tsp. pepper, and cilantro. Bring soup to boil, then lower heat and simmer for 25 minutes. Add chicken. To serve add sliced avocado, sour cream, shredded cheese and tortilla chips or strips.

Chicken Macaroni Salad

2 cups uncooked shell macaroni
1 cup (8 oz.) coleslaw dressing
1 cup mayonnaise
4 cups cooked, cubed chicken
2 cup diced celery
1/2 Tbsp. diced onion
1 lg. can pineapple tidbits, drained
2 cups red or green grapes
2 cups chopped apples

Cook macaroni and drain. Mix coleslaw dressing and mayonnaise together. Put all other ingredients in a bowl and toss with dressing mixture. Put in refrigerator until ready to serve.

Chicken Tetrazinni

1 pkg. (7 oz.) spaghetti, broken into thirds
1/4 cup butter
1/4 cup flour
1/2 tsp. salt
1/4 tsp. pepper
1 cup chicken broth
1 cup heavy cream
2 Tbsp. water
2 cups cubed, cooked chicken
1/2 cup grated Parmesan cheese

Preheat oven to 350 degrees. Cook the spaghetti according to the package directions. Melt butter in saucepan over low heat. Stir in flour, salt and pepper. Cook, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in broth and heavy cream. Heat to boiling, stirring constantly. Boil and stir 1 minute.

Drain spaghetti; stir spaghetti, 2 Tbsp. water and chicken into the sauce. Pour spaghetti mixture into ungreased 2 qt. casserole dish. Sprinkle with Parmesan cheese. Bake uncovered about 30 minutes or until bubbly in center.

Greek Salad

Yum!!! The dressing recipe makes quite a bit. I would only add enough of the dressing to coat the salad. You can save the dressing in the fridge for another time or could also be used in a macaroni salad, mixed with a couple spoonfuls of mayonnaise. Pour over cooked macaroni and desired vegetables.

2 bunches spinach
1/2 head lettuce
1 red onion, thinly sliced
3/4 cup sliced mushrooms (marinate in dressing)
3/4 cup grated Swiss cheese
1/2 lb. bacon, cooked and crumbled
1 cup cottage cheese, drained

Dressing:
2/3 cup sugar
2/3 cup cider vinegar
1 Tbsp. poppy seeds
2 tsp. dry mustard
2 tsp. salt
2 cups vegetable oil

Pour dressing over salad mixture just before serving.

Baked Spaghetti

12 oz. spaghetti, cooked and drained
1 cup chopped onion
1 cup chopped green pepper
1 Tbsp. butter
1 can (28 oz.) diced tomatoes with liquid
1 can (2-1/4 oz.) sliced ripe olives, drained
2 tsp. dried oregano
1 lb. ground beef, browned
2 cups (8 0z.) shredded cheddar cheese
1 can (10-3/4 oz.) condensed cream of mushroom soup, undiluted
1/4 cup water
1/4 cup grated Parmesan cheese

In a large skillet, saute onion and green pepper in butter until tender. Add tomatoes, olives and oregano. Add cooked ground beef. Simmer, uncovered, for 10 minutes. Place half of the spaghetti in a greased 13x9x2 inch backing dish. Top with half of the vegetable mixture. Sprinkle with 1 cup of cheddar cheese. Repeat layers. Mix the soup and water until smooth; pour over casserole. Sprinkle with Parmesan cheese. Bake uncovered at 350 degrees for 30-35 minutes or until heated through.

Orange Jello Salad

1 (8 oz.) carton cottage cheese
1 lg. pkg. orange Jello
2 cups Cool Whip
1 lg. can mandarin oranges, drained
1 can crush pineapple, drained

Mix orange Jello with Cool Whip until Jello has dissolved. Add cottage cheese, then fold in oranges and pineapple.

Pasta Primavera with Asparagus

If you love Asparagus, you will love this pasta dish. One of the best I have ever tried out of a magazine.

16 thin stalks fresh asparagus
8 oz. Fettuccine/Linguine pasta
1 Tbsp. olive oil
2 tsp. minced garlic
1/4 tsp. pepper
1/4 cup chicken broth
1/4 tsp. salt
3 small tomatoes
3 Tbsp. butter
1 pinch of thyme

Wash asparagus and cut diagonally. Cook the pasta according to package directions. Heat the oil in a large skillet. Add garlic and pepper; cook and stir for 30 seconds. Add asparagus, broth, butter and salt. Bring to a boil; reduce heat. Cook uncovered for about 3 minutes or until the asparagus is crisp and tender, stirring occasionally. Add pasta, thyme and tomatoes. Toss and serve.

Parmesan Crusted Chicken

4 chicken breasts
1 Tbsp. vegetable oil
1 cup Parmesan cheese
1 cup Panko bread crumbs
2 cups flour
1 Tbsp. Italian Seasoning
1/2 cup heavy cream
Salt and pepper to taste
1 lemon zested

Preheat oven to 350 degrees. Mix 1 cup of flour with bread crumbs, lemon zest, Parmesan cheese, and seasonings. Place the breading into baking dish. Dredge chicken in rest of plain flour, then dip it into the cream, then finally into the Parmesan breading. Set aside. Heat skillet with vegetable oil, then place breaded chicken into the pan. Cook on medium heat for 1-2 minutes until golden and flip to cook other side. Place skillet into preheated oven until chicken is done.

Noodles and Company Penne Rosa

I also love Noodles and Company. I had to find the recipe for their penne rosa, so yummy! But definitely watch how spicy you want it to be. It calls for 1/2 tsp. ground or crushed red pepper. I cut that down to probably 1/8 tsp.-1/4 tsp.

1 lb. box Penne pasta
1 Tbsp. white cooking wine (instead of wine: use chicken broth, white grape juice, or ginger ale.)
2 Tbsp. extra virgin olive oil (EVOO-thanks Rachel Ray)
1/2 tsp. ground or crushed red pepper (cut down if you're sensitive to spicy things)
1/4 cup heavy whipping cream
1/2 cup marinara or spaghetti sauce
1/4 cup sliced mushrooms
1/4 cup baby spinach (packed)
1 (14 oz.) can Italian style diced tomatoes
Freshly grated Parmesan cheese (for garnish)

Boil pasta according to package directions; set aside. In a large skillet, heat wine (or substitute), oil, marinara, mushrooms, tomatoes and red pepper over medium heat; stir liberally for 4-5 minutes.

Add pasta, mixing well. Add cream, continue stirring. Add spinach last, stirring until wilted.

Serve with fresh grated Parmesan cheese.

Cafe Rio Rice

4 cups water
2 cups rice
4 tsp. chicken bouillon
4 tsp. minced garlic
1/2 bunch cilantro
1 can green chilies
3/4 tsp. salt
1 Tbsp. butter
1/2 onion

Blend cilantro, green chilies and onion together in a food processor. Bring water to a boil and add all ingredients. Cook for 20-30 minutes, until rice is done.

Cafe Rio Chicken

I love Cafe Rio! Especially their Shredded Chicken Salad. This recipe is a close match to the chicken that they use for their salads and burritos.

1 (16 oz.) bottle Kraft Zesty Italian Dressing
2 cans (14 oz.) chicken broth
1 Tbsp. chili powder
1 Tbsp. cumin
3 cloves minced garlic
5 lbs. chicken breast

Cook all together in a crock pot for 4 hours. Shred the meat and cook for an additional hour.

Elegant Pinwheel Roll-ups

I had these from our Bunco night at Katie's house. They were so yummy and she said she got them from Costco. So I went searching for a recipe and I think I found one that is pretty darn close. I still have yet to try out the recipe.

6 10-inch flour tortillas
8 oz. Philadelphia cream cheese, softened
2 Tbsp. raspberry jam
Ham, turkey or roast beef, thinly sliced deli-style
Swiss, cheddar or Monterrey jack cheese, thinly sliced
tomatoes (optional)
butter lettuce (optional)

Mix approximately 2 Tbsp. of raspberry jam with the softened cream cheese. Add more to taste.

Spread each flour tortilla with a generous covering of the cream cheese. Layer deli slices, tomatoes and lettuce onto the tortilla. Roll up each roll and wrap with saran wrap. Refrigerate for at least 2 - 3 hours to set cream cheese. Slice into 1 inch slices and serve.

Who's next in line?

I decided to start another blog with recipes that I find and others that I cook regularly, thinking that it would be nice to access them just about anywhere. My family has always had good cooks in the mix: my great grandparents, grandparents, and my mom...so who is next in line? I hope you don't think me...well, okay I am working on it. So with these recipes I hope that if you use them, that you enjoy them. Let me know if you do in the comments and if you have any good recipes you would like to share post them there as well. So what's cooking at the Love's? Check in every so often to find out...

Enjoy :o)