Wednesday, December 18, 2013

Cutler's Cookie Roundup

With Christmas next week, I'm sure there are a lot of you who are going to be wanting great cookie recipes to make for Santa. Here's a handy listing of our amazing cookie recipes just waiting for you to try them. We at Cutler's hope that you have a Merry Christmas and a Happy New Year! We'll be back with all new recipes on January 8th.

Wednesday, December 11, 2013

Turkey Club Enchiladas

When my husband brought me this recipe to try, just based on the title, I thought it was kind of strange. But then I looked at the ingredients and I knew that I could do something with it, even if I had to adapt just a few of them. After making these the other day, I have to say they were a hit, even with our pickiest eater. It was kind of funny, because neither of us thought she would like it, so we gave her half of an enchilada, she was the first one done (very rare) and asked for more (even more rare!). This was a fun recipe that I will be making again!

Turkey Club Enchiladas

8 bacon strips, chopped (I used the pre-cooked bacon from Costco)
1/3 cup chopped onion
1/2 cup chopped sweet red pepper (about 1 small one)
10 ounces thinly sliced deli turkey, shredded
2 cups shredded Mozzarella cheese
1/4 teaspoon salt
1/4 teaspoon pepper
10 flour tortillas ( I used uncooked from Costco, otherwise warm them so you can roll them)
Alfredo Sauce (I doubled it) or substitute 10 ounces jarred Alfredo and 1/4 cup milk
1 can diced tomatoes, well drained or substitute diced fresh tomatoes
2 cups shredded lettuce (optional)

In a large skillet, saute the bacon, red pepper and onion just until the bacon is crisp and the vegetables are tender. The onions should be approaching transparent. Drain, if using pre-cooked bacon it's not necessary, and set aside to cool slightly.

In a large bowl, combine turkey, 1 cup cheese, salt, pepper and the bacon mixture. Place 1/2 cup of this mixture in the center of a tortilla and roll up. Place in a 9 x 13 inch baking dish that's been sprayed with non-stick spray, seam side down. Continue with the rest of the tortillas and filling. Pour the Alfredo sauce over the top.

Cover with foil and bake at 350 degrees for 25 minutes. Uncover, sprinkle the remaining cheese over the top and bake for 5 to 10 minutes longer, just until it's melted. Garnish with lettuce and tomatoes.

Wednesday, December 4, 2013

One Hour Dinner Rolls

Am I the only one who plans on having rolls or bread sticks with dinner, but then gets busy and doesn't have time to actually make any??? I know that I can't be. Enter the one hour dinner roll. I found this recipe last month on Our Best Bites site and have just been waiting for a time to make it. These rolls turned out super awesome and best of all, they were quick and easy. So next time you need rolls on the table fast, try these ones, they're well worth it!

One Hour Dinner Rolls

1 1/2 cups milk (recipe called for non-fat, I used 1 % because that's what I had!)
3 tablespoons butter, cut into pieces
3 tablespoons sugar
4 to 4 1/2 cups all purpose flour
1 tablespoon yeast (works with rapid rise, I just used yeast)
1 1/2 teaspoons table salt
1 egg at room temperature
additional butter, melted for brushing on rolls after baking

Place the egg in warm water for about 5 minutes to get to room temperature. 

Place the milk, butter, and sugar into a microwaveable bowl, a small one worked fine for me, a glass measuring cup would also work great. Heat in the microwave for 1 1/2 to 2 minutes, you want the temperature to be between 120 and 130 for this recipe. I use a digital thermometer to check temperatures for things like this. 

While heating the mixture place 3 1/2 cups of flour, yeast and salt into the bowl of your stand mixer, you could probably do this by hand, but why bother? When the milk mixture is between 120 and 130 you can place it in the bowl with the flour and yeast and start mixing on low to keep the flour in the bowl. Add the room temperature egg and mix until everything's mixed in well. Add remaining flour 1/4 cup at a time until you form a dough ball that's still sticky. For me, I stop adding flour when all of the dough is in a ball on the paddle attachment.

Use the remaining flour on a cutting board or silicone mat. Gently remove the dough from the mixer using a spatula and pat into a rectangle with your hand. You'll notice from the pictures that I'm not very good at patiently getting the dough into an exact rectangle, but it still worked for me. I don't think I needed to have patted it as flat as I did. Cut the dough into about 24 pieces, I used a pizza cutter. Form each of the pieces into balls.

Place the dough balls in a 9 x 13 inch pan that you've sprayed with cooking spray. Allow to rise in a warm place for 20 to 30 minutes. The balls should be puffy and almost have doubled their size. Bake in a 350 degree oven for 15 to 20 minutes, they should have a golden brown look to the tops. Brush with remaining melted butter. 

Wednesday, November 27, 2013

Sugar and Spice Cookies

We made these cookies for the first time this year just a couple of weeks ago, and within minutes half of the tray was gone. Did we sell any of them? Nope, the cookies smelled so heavenly that all of the employees wanted to eat the cookies right then! You could try making them yourself, or you could come and get some before we stop making them for the season again! 

Sugar and Spice Cookies

2 sticks of butter
1 1/3 cups packed brown sugar
1 1/2 tsp baking soda
1/4 tsp salt
1/2 tsp ginger
1 tsp cinnamon
1/8 tsp allspice
1/8 tsp cloves
2 3/4 cups flour (spooned into measuring cups and leveled)
1 1/2 tablespoon molasses
1 egg

Cinnamon/Sugar mixture for sprinkling

Preheat oven to 350 degrees, and prepare baking sheets by covering with parchment paper.

Cream together the butter and brown sugar, something I've discovered with cooking at home is that if you don't cream the mixture long enough your cookies will turn out flat like papers, so you probably want to cream them for 4-5 minutes. Meanwhile, combine dry ingredients in a medium bowl and whisk together. 

When the butter and sugar is creamed, add molasses and egg and mix until just combined. Then add dry ingredients, usually I'll do this about half at a time to make sure the everything gets mixed together well. Scoop with a small cookie scoop. Sprinkle with cinnamon/sugar mixture. 

Bake for 6 to 8 minutes, until they have crackles across the top. Allow to cool on baking sheets for 3-5 minutes so they are easier to move to cooling racks. Makes about 2 1/2 dozen. 

Wednesday, November 20, 2013

Homemade Box Mix Style Brownies

It's really no secret that I have a slight Pinning addiction. I may also have a board full of recipes that I want to try some time. I happened across these awesome brownies on Picky Palate and knew they would be perfect to try. The only problem was that she baked them in an 8X11 inch pan. I've never even heard of that size! So I doubled the recipe and baked it in a standard 8 x 13 inch pan. The results were awesome. The brownies were super thick and rich. I was happy to share with a couple of neighbors to spare myself some unneeded pounds!

Homemade Box Mix Style Brownies

adapted from Picky Palate

2 sticks unsalted butter, partially melted
4 tablespoons vegetable oil
3 cups granulated sugar
4 large eggs
2 teaspoons vanilla 
1 cup all purpose flour
2 cups unsweetened cocoa powder
1/2 teaspoon Kosher salt
2 teaspoons baking powder
2 cups chocolate chips

Preheat oven to 350 degrees. Line a 9 x 13 inch pan with foil sprayed with baking spray (makes it easier to get out) making sure to leave a couple inches for handles on each side of the pan. 

In the bowl of a stand mixer, cream together the butter, oil and sugar. Add eggs and vanilla until combined. Then add flour, cocoa, salt, baking powder, and chocolate chips, making sure all is well combined. Place in prepared pan. Bake for 35 to 40 minutes. I had a hard time knowing whether these were done or not, because of all the chocolate chips, but they were done after about 40 minutes in our oven. Allow to cool completely in the pan, about 1 hour. Remove, using the foil, slice and serve.

Wednesday, November 13, 2013

Chocolate Chip Lava Cookies

This is another cookie recipe that I found on my Pinterest page. I loved the idea, I had never heard of such a thing before. These cookies were so yummy! They actually turned out in our oven, not many do! Our kids also enjoyed eating these and especially the little surprise in the center. I'm sure that you could use whatever chocolate chip cookie dough you wanted for this recipe, here's one of ours, but I just went with their recipe, because I knew it would make the right amount of dough for what I was doing. I was able to make a dozen of these cookies, because I don't like unbaked cookie dough, but if you are a dough-eater, you may need to plan to make fewer than a dozen.

Chocolate Chip Lava Cookies
adapted from Kevin and Amanda

1 stick butter, softened
1/2 cup brown sugar, packed
1/2 cup granulated sugar
1 large egg
1/2 tablespoon vanilla
1 3/4 cup all purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 (11 1/2 ounce bag) semi-sweet chocolate chips

Preheat oven to 350 degrees. Spay a standard size cupcake pan with baking spray. Place 1/2 cup of chocolate chips in a Ziplock style bag, set aside.

Cream together butter and sugars in the bowl of a stand mixer for about 3-5 minutes. You want it to be a much lighter color then it starts with and it should have a light and fluffy texture. Add egg and vanilla and beat until the mixture is well combined. Meanwhile in a separate bowl, mix together the flour, salt and baking soda. Add the flour mixture to the wet ingredients in the bowl and beat on low speed, just until combined. Add the remaining chocolate chips.

To prepare the chocolate chips in the bag, place the bag flat in the microwave and microwave for 30 seconds. Flip the bag over and microwave for an additional 15 to 20 seconds, just until all the chips are melted. Set aside.

Using a small cookie scoop, scoop 12 balls, flattening them one by one and placing each in it's own cupcake compartment. Cut a corner off of the Ziplock bag and basically pipe chocolate onto each of the scooped cookies. Finally, scoop 12 more balls, flattening and placing on the melted chocolate. Bake for 15 to 20 minutes, until the edges are just browned. You might want to run a knife around the edges as soon as the cookies come out, so that when they are cool, they don't stick. The same knife can also help you get them out of the pan.

Here's the really fun part about these cookies, you can eat them just as they are, and they are delicious! Or you can warm them up in the microwave for a few seconds, and throw on some ice cream and chocolate topping to make a really decadent treat, it's up to you!

Wednesday, November 6, 2013

Apple Crisp

We at Cutler's love A Bountiful Kitchen's website, there are always awesome recipes on there, way more than I am ever going to be able to try. :( I was really excited when I saw her recipe for Apple Crisp, one of my very favorite treats to eat and make. I have to make a confession, I have never made Apple Crisp without using a can of pie filling from the store before, peeling, coring, and slicing the apples seemed way too daunting to me. But, I figured this recipe would be great and it was! I also like tons of topping on my Apple Crisp, so when I saw how the topping covered, I decided to double it, loved it! Next time I make this, I would probably substitute a sweeter apple, but that's really just a preference thing.

Apple Crisp
adapted from A Bountiful Kitchen

4 pounds of apples, peeled and sliced
1 tablespoon vanilla
3/4 cup brown sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg
dash of salt

2 1/2 cup old fashioned oats
1 1/2 cup flour (usually all purpose, actually used cake and it worked fine)
1 cup brown sugar
2 teaspoon cinnamon
1 cup butter (no substitutions)

Preheat oven to 375 degrees. Grease or butter a 9 x 13 baking dish. In a large bowl, place prepared apples. Sprinkle with vanilla. Add the brown sugar, cinnamon, nutmeg and salt and mix until combined. Place apples in prepared pan.

To make the topping, place dry ingredients in a bowl. Cut up butter and either cut in with a pastry blender or use your fingers to combine. Place on the topping. 

Bake for 45 minutes. The apples will be bubbly and the topping will be golden brown. Allow to cool for about 15 minutes. Serve warm with ice cream or whipped cream. I think that caramel would also be awesome on top!

Wednesday, October 30, 2013

Cheesy Broccoli Soup

This is a perfect Halloween dinner. Plenty of warmth, vegetables, and cheese to cover up said vegetables. This is one of our kids' favorites, especially when we serve it in hard rolls, they make the perfect size bread bowls for little ones! I simply use broccoli and carrots, but you could also add cauliflower. I cook the vegetables before hand, because they get nice and soft and make the cooking go way fast. It's also awesome with potatoes and ham. 

Cheesy Broccoli Soup

6 cups water
4 bouillon cubes (or equivalent Better than Bouillon)
1/8 cup minced onion (optional)
1 Head of Broccoli, steamed
4 Carrots, steamed (or just use a bag or two of California blend instead of fresh vegetables)
1/3 cup margarine or butter
3/4 cup flour
7 1/2 ounces Cheese Whiz (or 1 cup grated cheddar cheese)
Garlic Salt, to taste

Heat bouillon and onion in the water until just steaming. Add broccoli, and carrots, being careful not to boil. When your vegetables are nice and soft make a roux using by melting the butter and mixing in the flour. To the butter mixture add 1 to 1 1/2 cups of liquid from the soup and stir until combined. Stir the roux back into the hot soup and allow to thicken. Mix in the cheese and shake on some garlic salt if desired.

Wednesday, October 23, 2013

Baked French Toast

One of our family's favorite traditions is to eat breakfast for our meal after Church each Sunday, we usually just have pancakes or waffles, but sometimes I like to change it up. This French Toast is a family favorite that I adapted from a recipe that I found. It's delicious, and fairly quick to put together. I usually half the recipe, using 3 large or 4 smaller croissants, just depending on what will fill up our 9 X 9 baking dish.

Baked French Toast

6 large or 8 smaller croissants 
1 (8 ounce) package cream cheese
2 teaspoon vanilla, divided
1 1/4 cups powdered sugar, divided
1 1/2 cups milk
2 eggs
Sliced fresh strawberries for garnish, about 2 cups
Caramel Syrup

Slice the croissants in half lengthwise and set aside. Meanwhile, in bowl of stand mixer or using electric mixer, combine cream cheese, 1 teaspoon vanilla and 3/4 cup of powdered sugar until light and fluffy. Spread mixture over one half of the sliced croissants and put back together like a sandwich. Slice the croissants in half, or even in quarters, whatever you need to do to get them to fit and fill up a 9 x 13 baking dish that you've lightly sprayed with cooking spray.

Whisk together milk, eggs, 1 tablespoon vanilla and 1/2 cup of powdered sugar and pour over the croissants, trying to get it evenly distributed. Cover the baking dish with aluminum foil and refrigerate for at least 8 to 10 hours.

When you're ready to bake the french toast, preheat oven to 350 degrees. Bake with the foil on for 30 minutes. Then remove the foil and bake for an additional 20 to 30 minutes. Allow to sit for 5 to 10 minutes after you remove it from the oven and serve with sliced strawberries, Caramel Syrup and whipped cream if you desire.

Wednesday, October 16, 2013

M & M's Cookies

I got a new cookbook last week, and I've had a great time looking through it. It's called the Romney Family Table by Ann Romney. There were tons of recipes in this one that I wanted to try and I loved hearing about Ann's family traditions. This recipe was one of those that I marked to try. The best thing for me was they actually turned out in our oven! I halved the recipe and still ended up with almost 5 dozen cookies. I think next time I will take out about a half a cup of oatmeal and add the extra bit of light corn syrup, because when they cooled they were crispier than I would have liked. They still tasted delicious, and there's no flour in this recipe, looks like it's gluten free to me!

M & M's Cookies
The Romney Family Table by Ann Romney, page 18

2 cups sugar
2 cups brown sugar
1 cup butter
6 eggs
1 teaspoon vanilla
3 cups peanut butter (recipe calls for crunchy, but I only use light and it worked fine!)
2 to 4 tablespoons light corn syrup
4 teaspoons baking soda
9 cups oatmeal
1 (12 ounce) package semisweet chocolate chips
1 (19 ounce) package M & M's

Preheat oven to 325 degrees. In the mixing bowl of your stand mixer, cream the sugars and the butter. Add the eggs, making sure to add just one at a time and beat the whole thing until light and fluffy. Add vanilla, peanut butter, corn syrup and baking soda and mix well. Stir in the oats gradually by hand, I just used a spatula, making sure to get them well mixed in. Add chocolate and M & M's. I used a small cookie scoop, but a large on would work great too! Place the balls of dough on parchment lined cookie sheets and bake for 15 to 18 minutes. Allow to cool for several minutes on the cookie sheets before removing to wire racks. 

Wednesday, October 9, 2013

Peach Crisp

Our daughter just had a birthday, and instead of cake she asked for Peach Crisp. I was uncertain whether there would still be fresh peaches at the end of September, so I bought the peaches earlier in the month, made the filling and froze it. I was uncertain how well this would work, because of the extra water added by freezing, but it seemed to turn out perfectly. I made sure to take the peaches out 24 hours before I wanted to use them. This recipe was awesome!

Peach Crisp
from Our Best Bites

For the filling:
3 /12 lbs ripe but firm peaches (about 6-8), peeled, pitted and sliced into 3/4 inch wedges
1/3 cup granulated sugar
1 1/4 teaspoons cornstarch
1 tablespoon lemon juice
pinch salt
pinch cinnamon
pinch ground nutmeg

For the topping:
1 1/2 cups old fashioned oats
1/2 cup brown sugar
1/4 cup flour
6 tablespoons cold butter
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg

To make the filling, combine the peaches and sugar in a large bowl and allow to stand for 30 minutes, toss occasionally. Drain the peaches in a large bowl, using a colander, to reserve peach juices. Whisk 1/4 cup of the peach juice with the cornstarch, lemon juice, salt, cinnamon, and nutmeg in a small bowl. (That's all of the peach juice you need for this recipe, so you can either discard the rest, use it in a smoothie or do what I did and just drink it!) Combine the juice mixture with the peaches. This is where I put the mixture into a freezer bag and froze for two weeks, or you can put them into either an 8 X 8 or a 9 X 9 pan that's been sprayed with baking spray.

Preheat oven to 350 degrees.

To make the crumb topping, combine the oats, brown sugar, flour, nutmeg and cinnamon. Using a pastry blender or two knives, cut the cold butter into the mixture. Sprinkle evenly over the peaches. Bake for about 30 minutes, or until golden brown and crisp. Allow to cool a bit before serving. It's awesome with ice cream or whipped cream on the top! 

Wednesday, October 2, 2013

Pumpkin Chocolate Chip Cookies

I know that I posted this recipe earlier, but I didn't have a picture with it. I decided to re-post it with a picture that I was able to take last week. These cookies are super yummy and are just flying out the door at our 5th South location right now, and they are guaranteed to fill your house with that yummy fall spicy smell. 

Pumpkin Chocolate Chip Cookies

1 cup butter, softened

3 cups sugar
2 eggs
2 cups pumpkin
2 teaspoons vanilla
2 teaspoons cinnamon
1 teaspoon nutmeg
1/2 teaspoon ground cloves
5 cups cake flour (5 cups all purpose works too!)
1 teaspoons salt
2 teaspoons baking powder
2 teaspoons baking soda
2 cups chocolate chips

Preheat oven to 350 degrees.
Beat butter and sugar together for about 2 minutes or until smooth. Add eggs, pumpkin, vanilla and spices. Continue beating for about 2  additional minutes.  Add rest of ingredients to bowl and mix just until flour disappears and all ingredients are combined.
Using a large cookie (or ice cream) scoop, place dough onto parchment lined baking sheets or lightly greased cookie sheet.
Bake at 350 degrees for about 10-12 minutes. Let cool completely on baking sheet before transferring to plate.

Wednesday, September 25, 2013

Copycat Maddox Rolls and Raspberry Butter

Maddox is an amazing steakhouse in Perry, Ut. It's only about 45 minutes from our house and every time we go to Brigham City we stop there and grab rolls, last weekend we bought 6 dozen and some Raspberry butter. I saw this recipe in Josi Kilpack's latest novel, Rocky Road, and I knew that I had to try it. I didn't think that the rolls are exactly the same, but they are good and the Raspberry Butter is yummy too. I liked the ease of these rolls, and it was fun to try making a batter roll instead of a dough roll. That's not something I've ever tried before!

Copycat Maddox Rolls
from Josi Kilpack's Rocky Road

1 tablespoon active dry yeast or instant yeast
1/4 cup warm water
1/4 cup sugar
1/3 cup shortening
1 teaspoon salt
3/4 cup scalded milk or evaporated milk
1/2 cup cold water
2 eggs, beaten
3 1/2 cups flour

For active dry yeast: In a small bowl sprinkle the yeast over the warm water, set aside. In the bowl of your stand mixer, cream together sugar, shortening and salt. Add milk, cold water, and beaten eggs and mix for about 1 minute, until well combined. Stir in the yeast mixture. Add flour, and mix for four minutes.

For instant yeast: In a mixing bowl, combine 2 cups flour, yeast, sugar and salt, mix well. Add shortening, eggs, milk and 3/4 cup of hot water, mix for 2 minutes. Add the rest of the flour (1 1/2 cups) and mix for 2 more minutes. 

For either of these methods, you are going to have a really soft batter, so don't panic!

For either method: Cover bowl, allow to rise in a warm place for 45 to 60 minutes, or until the batter has doubled in size. Stir the batter down. Spoon (I used my small cookie scoop) into greased muffin tins, filling them about 2/3 full. You should end up with around 18 rolls. Cover, and allow to rise another 45 to 60 minutes, or until doubled in size.

Bake at 400 degrees for 15 to 20 minutes or until lightly browned.

Raspberry Butter

1/2 cup butter
1/4 cup raspberry jam
1/2 teaspoon vanilla

Mix all ingredients in stand mixer until smooth.

Wednesday, September 18, 2013

Cake Mix Crinkle Cookies

I found this recipe on my Pinterest boards the other day when I needed a quick treat. It originally comes from Six Sisters Stuff, but I didn't have the kind of cake mix that they called for in their recipe, so I substituted my own. The really cool thing about this recipe is that you can make it with whatever flavor of cake mix you want and it would turn out equally delicious. It's also super fast, easy, delicious and they actually turned out in our oven!

Cake Mix Crinkle Cookies

1 (15.25 ounce) box cake mix, whatever flavor you want, I used Chocolate Fudge 
1/2 cup vegetable oil
2 eggs
1/2  cup powdered sugar

Don't follow the cake mix directions! Preheat oven to 350 degrees. Mix the cake mix, oil and eggs together, until they form a stiff dough. Form into balls you want them to be around 1 inch, I used my small cookie scoop, but you could just use a spoon, roll balls in powdered sugar. Place on a parchment lined baking sheet. Bake cookies for 7-9 minutes, don't over-bake them, you want the middle of the cookie to be just set. Allow to cool for a few minutes on the baking sheet before removing to wire racks to cool completely.

Wednesday, September 11, 2013

Cinnamon White Chocolate Chip Cookies

You know how on blogs everything always looks perfect. Well, it's not! Today we're going to be keeping things real. Here's a picture of what 90 percent of the cookies I bake at home turn out looking like. 

Not so pretty, right? They usually taste okay, but they may have a bit of a greasy texture. The thing is, I can take the exact same dough to Cutler's and bake it in their commercial oven and have the same batter turn out great. Not sure what's causing this, but I'm guessing there's something wrong with our oven. Usually it's just cookies that turn out like this but we have issues with cake mixes too. I wish I knew what was causing it, then I could fix it. Does anyone have any suggestions? With these cookies I added a bit more flour to the next batches and they turned out better, though still not Cutler's quality.

Enough of my oven issues, now for the recipe. I've seen recipes using cinnamon chips all over the blogosphere, but I've been unable to find any to try. I did finally find some at Gygi, man I love that place! Then I took Cutler's basic dough and put in equal amounts of white chocolate chips and cinnamon chips, the result was some pretty amazing cookies!

Cinnamon White Chocolate Chip Cookies

1 cup (2 sticks) butter or margarine
1 cup brown sugar
1 cup white sugar
1 tsp vanilla
2 eggs
1 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
3 1/4 cup cake flour (can use all purpose, I would use about the same amount)
1 cup cinnamon chips
1 cup white chocolate chips

Cream sugar and butter/margarine.  Add vanilla and eggs. Mix until well blended.  Add dry ingredients and white and cinnamon chips.  Mix. Use a cookie scoop to scoop your cookies.

Cook at 350 for 10-12 minutes.  Cookies are done when lightly browned at the edges and crackled on top.

Wednesday, September 4, 2013

Pineapple Chicken

For this recipe I took a basic recipe for Sweet and Sour and instead of leaving some of it sour, I figured out a way for it to be all sweet. Our family really enjoys this pineapple chicken. I really love the breading with the Panko crumbs, because you get a really crisp piece of chicken with really no extra work. I usually cut this recipe in half for our family of four and usually still have enough for leftovers for a couple of us. I also make the full amount of sauce and use half on the chicken, and half in a pot to warm up and put over the top, you can even thicken it a bit if you want to using a cornstarch/water mixture.

Pineapple Chicken

2 pounds chicken, cut into bite-size pieces
3 cups Panko crumbs 
3 eggs, beaten
2-3 tablespoons vegetable oil
1 (20 ounce) can pineapple (either tidbits or chunks), drained, but reserve juice
3/4 cup sugar
4 tablespoons ketchup
1/2 teaspoon salt
1/2 cup pineapple juice (use reserved juice and add extra if needed)
2 tablespoons soy sauce

Preheat your oven to 350 degrees. Place Panko crumbs and eggs in separate shallow dishes. Place the chicken in the egg and then into the crumbs. Place the oil in a frying pan and allow to heat. Place the coated chicken into the pan and cook until lightly browned. The chicken won't be completely cooked at this step, but that's okay.

Place the pineapple in the bottom of a 9 x 13 inch pan. Place the chicken evenly over the pineapple.

Combine the remaining ingredients in a medium bowl, and whisk until combined. Pour the sauce evenly over the chicken. Bake for about 45 minutes to 1 hour, making sure to turn the chicken over at about 30 minutes to coat all the pieces in the sauce.

Wednesday, August 28, 2013

Key Lime Bars

I saw this recipe on KSL's Studio 5 last week and knew that I had to try it. Luckily, I already had all of the ingredients so it was pretty simple to throw together. I made a couple of changes to the recipe, I think that the bars should have more crust on the bottom, I think that will make the whole bar turn out better, so instead of the half of the crumb mixture being reserved for the top, I would reserve 1/4 to 1/3 of the crust mixture. I can't wait to try this with pie fillings, I think that it would be awesome with apple, and blueberry, maybe even cherry!

Key Lime Bars

1/4 cup lime juice (could use juice from 2-3 limes, I used key lime juice I found at the grocery store)
1 large egg yolk
1 can (14 oz) sweetened condensed milk
10 tablespoons butter, softened slightly, but still cold
1 cup flour
1 cup brown sugar
1 cup oats
1 teaspoon baking soda
1 pinch of salt

To get your butter softened slightly, but still have it work, you can leave it at room temperature for about 15 minutes. 

Preheat oven to 350 and spray and 8 x 8 baking dish with baking spray.

Whisk together the lime juice, egg yolk and sweetened condensed milk in a small bowl and set aside.

In a separate bowl, I used a large one to avoid making a huge mess, using a pastry cutter (or you can use a fork or even two knives) mix together the remaining ingredients. If you don't feel as though the butter is breaking down as well as you would like, you can use your hands and the heat from them will soften the butter a little bit more and make it work better. You want to end up with a crumbly mixture that doesn't have large chunks of butter in it. 

Press 2/3 of the crumbly mixture in to the bottom of the prepared pan and bake for 9 to 10 minutes. Remove from the oven and pour the lime mixture over the top. Sprinkle the remaining crumbly mixture over the top and bake for another 15 minutes. 

Allow to cool and place in the fridge for a couple of hours before serving. 

Wednesday, August 21, 2013

Blueberry Smoothies

This is one of my very favorite ways to use up fruit. I sometimes buy fruit simply to make these awesome smoothies. Our family enjoys drinking them and I feel good that I'm giving them healthy things to eat and drink. I got this recipe several years ago from a Jello ad in a magazine and I've kind of just adapted it. There's really no set recipe. You can do it to your own taste, and I love that you can use whatever fruit combination or any kind of pudding you want to.

Blueberry Smoothies

Fruit - I've used raspberries, strawberries, blueberries, bananas you can use whatever you
want in whatever combinations you want. If I'm using bananas I usually use 2 very ripe bananas. Usually for the berries I've used about a half of the container of strawberries and the blueberries and raspberries usually come in smaller containers, so I've used the whole thing. Blueberries and raspberries are small enough that you don't need to cut up your fruit, but if you're using larger fruit make sure to slice it up.

Pudding - half a 4 serving box or about 1/4 cup. You can use whatever you would like or have on hand, make sure it's instant. I've used vanilla, french vanilla, white chocolate, cheesecake. I'm sure that chocolate would be awesome with some of those fruits too.

1/3 cup of sugar - you need to sweeten up that fruit.

Milk - I have to be honest, I never measure this, but just pour it in on top of everything else in the blender until the amount is up to about the 4 or 4 1/2  cup line on the side of the blender. 

Blend all ingredients, I usually start out with the slowest speed and then make sure to blend on the highest speed as well, just so the fruit isn't in huge chunks. 

Wednesday, August 14, 2013

Caramel Syrup

Breakfast is one of our family's favorite traditions. We always have it Sunday after church. It seems like everyone's always starving by then and it's something that can be thrown together quickly. This is one of our favorite syrups, it tastes pretty awesome on pancakes, Belgian waffles (those are my favorite!) and I make an awesome baked French toast that it goes great on too! Did I mention that it's super simple? 

Caramel Syrup

1 cup brown sugar
1 cup whipping cream
1 cup light corn syrup

Combine ingredients in a saucepan and cook over medium heat until the sugar is dissolved and the mixture is combined. It really doesn't take very long at all! 

Wednesday, August 7, 2013

French Bread

This is an amazing recipe for French bread. I love that you can also make Hoagie and Sandwich rolls with it. And I definitely need to try the Cheesy Garlic Bread Swirls too! I love how easy it is, and I really like that it raises way faster in our house than the recipe says, that makes it so much simpler to make!

French Bread
Our Best Bites, Mormon Moms in the Kitchen pg 32

1 tablespoon yeast
1 1/2 cups warm water
1 1/2 tablespoons sugar
1 teaspoon salt
3 tablespoons vegetable oil
1 egg, separated
4-5 1/2 cups flour
2 tablespoons cold water

Add the sugar and the yeast to the warm water in the bowl of your stand mixer, cover and allow to proof for 10 minutes, it should be bubbly.

Add salt, oil, and egg yolk and combine. Save the egg white for later. Add 3 cups of flour and mix well. Add enough remaining flour to make a soft dough, I usually just add enough that the dough comes together in a ball on the attachment of the stand mixer. Knead in the mixer for 2-3 more minutes. Cover and allow to rise. The recipe calls for 1 hour and 45 minutes, maybe it has to do with the kind of yeast I use, but I've never allowed it to rise for more than an hour, by then it's pretty much filled up the bowl I've put it in.

Punch down the dough and shape into a loaf shape. (This is where you can shape into Sandwich rolls or Hoagie rolls) Place on a cooking sheet sprayed with cooking spray and allow to rise. Again the recipe calls for about 1 1/2 hours. For me, by half an hour the loaf is looking huge and I don't want it to rise any longer than that, maybe just watch it closely. 

Preheat oven to 375 degrees. Take your reserved egg white, mix with the cold water and brush the loaf with the mixture. Bake for 10 minutes before re-brushing the loaf with the egg and water mixture. Allow to finish baking for 8 to 10 more minutes. 

Wednesday, July 31, 2013

Chocolate Chex Caramel Crunch

This is our family's very favorite Chex mix. Sometimes it's kind of hard to find the Chocolate Chex and when I finally do, our youngest daughter likes to eat it, but she's always asking me when I'm going to make this again. I made it last week to take to a friend that allowed us to view the local parade from her yard. I hope she liked it as much as our kids enjoyed the little part that we kept! This recipe was on the box when they first came out with the Chocolate Chex, but I noticed that it isn't any longer. 

Chocolate Chex Caramel Crunch

8 Cups Chocolate Chex cereal (pretty much the whole box!)
3/4 cup packed brown sugar
6 Tablespoons butter or margarine
3 Tablespoons corn syrup
1/4 teaspoon baking soda
1/3 cup white vanilla baking chips

Using a large microwavable bowl, place cereal and set aside. Line a baking sheet with parchment or waxed paper.

Use a 2-cup microwavable bowl or measuring cup for the brown sugar, butter and corn syrup. Microwave uncovered on High for 2 minutes, stir after 1 minute, until the mixture is melted and smooth. Stir in the baking soda until it's dissolved (I'm not sure what the baking soda does in this recipe, but I've left it out before and still had it turn out great!) Pour mixture over the cereal until evenly coated. Microwave the mixture for 3 minutes, stirring after every minute. Spread mixture onto the parchment lined baking sheet and allow to cool for 10 minutes. Break into bite size pieces into your serving bowl. I like to use a wider bowl, that way you can put more white chocolate on top, that's the best part!

In a small microwavable bowl, microwave the vanilla baking chips uncovered on high, I like to do this part gently, because it doesn't take a whole lot of heat to kill the vanilla chips. I do about 30 second intervals, stirring between. Sometimes I also use dark chocolate chips, that's pretty awesome too! You want the vanilla chips to be drizzalable, drizzle the chocolate onto the cereal mixture and refrigerate until set.