Fruit Pizza

This is our FAVORITE dessert right now because it is delicious and because there are so many delicious, fresh fruit to put on top in the summer!

CRUST:
1/2 cup butter
1/2 cup shortening
1 1/2 cup sugar
2 eggs
2 3/4 cup flour
1 tsp baking soda
2 tsp cream of tartar
1/4 tsp salt

TOPPING:
8 oz cream cheese
1/2 cup sugar
2 tsp fruit juice
Any sliced fruit (i.e. peaches, raspberries, strawberries, bananas, kiwis, blueberries, pineapples, and so on)

INSTRUCTIONS:
For crust-
Cream first four ingredients. Add dry ingredients. Press onto two round pizza pans (I used my big jelly roll pan and it worked) and bake 10 minutes at 4oo degrees. Let cool completely.

For topping-
Mix ingredients and spread on cooled crust. Top with sliced fruit.

Winger's Sticky Finger Salad

So honestly, I've never even had the Winger's Sticky Finger Salad so I don't know how it compares, but I sure do love this recipe!

Winger's Sticky Finger Salad

4 chicken breasts, cut into strips
1/2 cup sour cream
1 cup bread crumbs
2 heads romaine lettuce, chopped
2 tomatoes
croutons
cheddar cheese, grated
ranch dressing
craisins

Sauce-
2 1/2 cups brown sugar
1/3 cup Frank's Hot Sauce
1/2 cup apple cider vinegar

Heat oven to 400 degrees. Dip chicken breasts into sour cream and then into bread crumbs. Place on a greased sheet pan. Bake for 20 to 30 minutes until the chicken is cooked and crispy. While the chicken is baking, prepare salad and make the sauce for the chicken. To make the sauce, combine the brown sugar, hot sauce, and apple cider vinegar in a pot. Cook over medium heat, stirring constantly. Let boil for one minute, but no longer! If you boil too long it will turn hard. When the chicken is done, dip into sticky sauce and place on a plate. To serve, place sliced strips on top of salad with any additional toppings and ranch dressing. Save the additional sticky dressing as an extra topping for the salad...it adds a little more tang!

Fruit Soup

I served this for a brunch after a temple session. It was really good and easy. I would substitute fresh peaches for the canned peaches though or just leave the peaches out. I also added fresh blueberries along with the rest of the other fresh fruit although I still used the canned Mandarin oranges. It was really refreshing and went well with the other breads and the "special" eggs I served. Make sure you have bowls to serve it in though because it really is similar to soup!

3/4 cup sugar
2 cups water
3 T. tapioca (minute brand quick cooking tapioca)

6 oz. orange juice concentrate
1 1/2 cups water

2 cans mandarin oranges-drained
1 quart sliced peaches in lite syrup or two or three fresh peaches peeled and sliced into bite sized pieces
2 cups fresh strawberries, sliced just before serving
2 bananas, just before serving
1 bag frozen raspberries, thawed but still cool and firm ( or an equivalent amount of fresh) or other berry mix like the tri-berry mix from costco

Bring sugar, 2 cups water and tapioca to a boil. Continue boiling on medium high for about 10 minutes, stirring often. Some tapioca will be clear and other granules will have a white center. Take off heat. Let sit for 30 minutes. (This is when the tapioca will become clear.)
Add 6 oz Orange juice concentrate and 1 1/2 cups water. Chill overnight.

Add mandarin oranges and peaches if using canned. If using fresh peaches, add all fresh or slightly thawed frozen fruit just before serving.
Enjoy!!!

Rosemary Ranch Chicken Kabobs

I made these kabobs a couple weeks ago and they were so good! I halved the recipe for the 3 of us and it was plenty. Also, the marinade is supposed to taste good on vegetables too. Try it, it's easy and so tasty! (Recipe from Allrecipes.com) Rosemary Ranch Chicken Kabobs

Rated: Submitted By: Theresa Spencer Photo By: chibi chef Prep Time: 50 Minutes Cook Time: 10 Minutes Ready In: 1 Hour Servings: 6

"This rosemary ranch chicken recipe is so delicious, tender, and juicy the chicken will melt in your mouth. Even the most picky eater will be begging for the last piece."

Ingredients:

1/2 cup olive oil 1/2 cup ranch dressing 3 tablespoons Worcestershire sauce 1 tablespoon minced fresh rosemary (or about 1/2 tsp dried rosemary) 2 teaspoons salt (I halved this because some said it was too salty) 1 teaspoon lemon juice

1 teaspoon white vinegar 1/4 teaspoon ground black pepper, or to taste 1 tablespoon white sugar, or to taste (optional) 5 skinless, boneless chicken breast halves - cut into 1 inch cubes

Directions:

1.	In a medium bowl, stir together the olive oil, ranch dressing, Worcestershire sauce, rosemary, salt, lemon juice, white vinegar, pepper, and sugar. Let stand for 5 minutes. Place chicken in the bowl, and stir to coat with the marinade. Cover and refrigerate for 30 minutes.
2.	Preheat the grill for medium-high heat. Thread chicken onto skewers and discard marinade.
3.	Lightly oil the grill grate. Grill skewers for 8 to 12 minutes, or until the chicken is no longer pink in the center, and the juices run clear.

In a RUT

I HATE turning on my oven in the summer....it just makes the house way too hot! What are some of your favorite recipes that do not involve oven cooking? This could be BBQ, Crock Pot, Stove-Top, Microwave, or no-cook.....??

Strawberry Rhubarb Crisp

This is a yummy treat and I made it and tried it for the first time yesterday! You can buy rhubarb in the produce isle of HyVee on Jordan Creek Parkway. The HyVee on Mills Civic doesn't sell it, I found that out the hard way. You can double the recipe and it works just fine in a 9x13.

*Note-the green leaves on rhubarb are poisonous, so be sure to leave those out of the dish! :)

INGREDIENTS
Filling:
3 cups rhubarb, diced or sliced
1 pint fresh strawberries, hulled and sliced
1/2 cup sugar
1 Tbsp. cornstarch
1 Tbsp. cold butter, cut into small pieces

Topping:
1/2 cup all-purpose flour
1/3 cup old fashioned rolled oats
1/2 cup brown sugar
1/2 cup walnuts, chopped (optional)
1/2 tsp. ground cinnamon
4 Tbsp. butter, melted

DIRECTIONS
1. Preheat oven to 350 F. Butter an 8 inch square dish.

2. To make the topping, in a medium bowl mix together the flour, oats, brown sugar, walnuts, and cinnamon. Stir in the melted butter to make a crumbly mixture. Spread half of the topping in the prepared dish. (I think next time I'll just put all of the topping on top, I didn't really see the point of putting it under the filling).

3. To make the filling, in a separate bowl gently toss the rhubarb and strawberries together and spread out into the dish.

4. In a small bowl, combine the sugar and cornstarch. Sprinkle over the rhubarb and strawberries evenly. Top with the remaining crumb mixture. Sprinkle the cold diced butter on top.

5. Bake in preheated oven for 45-60 minutes, until the juice is bubbling and the topping is crisp and golden brown. Remove from the oven to cool on a wire rack. Serve warm with vanilla ice cream.

Serves 4-6.

(Adapted from Rustic Fruit Desserts)

Barbacoa Beef

• 1/3 cup apple cider vinegar
• 3 Tbsp lime juice
• 3-4 chipotle peppers – canned
• 4 cloves garlic
• 4 tsp cumin
• 2 tsp oregano – dried Mexican variety is best
• 1 ½ tsp ground black pepper
• 1 ½ tsp salt
• ½ tsp ground clove
• 2 Tbsp vegetable oil *(I didn’t use in the crockpot)
• 4-5 lbs beef roast (chuck roast is fine)
• 3/4 cup chicken broth
• 3 bay leaves

Instructions for Dutch Oven

1. Combine the lime juice, vinegar, chipotle peppers, garlic, cumin, oregano, black pepper, salt and clove in a blender (you can also use a food processor) and blend at the highest speed until it’s smooth and creamy.
2. Cut the roast up into several smaller pieces and remove any excess fat.
3. In a large dutch oven, heat approximately 2 tbsp of oil and cook each side of the pieces of meat until lightly browned.
4. Pour the adobo sauce over the meat and ad in the chicken broth and bay leaves.
5. Cover and let simmer for about 4 hours, turning every 30 to 40 minutes.
6. Uncover and cook an additional 1 to 2 hours until the meat is easily pulled apart.

Instructions for crock pot

• I obviously didn’t use a dutch oven, I just made it in the crock pot. I first cooked the roast in the crockpot on low 6-8 hours (I’ve also cooked it on high for like 4 hours and it turned out fine too). I put chicken broth (enough to cover the roast halfway), bay leaves, the roast, and then sprinkled the roast with garlic salt and pepper.
• After it cooked for 6-8 hours on low I drained the chicken broth and shredded the meat and then put all of the ingredients as the recipe calls for in with the beef and cooked on low for 1 hour.
• If you don’t use the chipotle peppers, it might be good to at least use the sauce that is in the canned peppers. It doesn’t make it spicy, but it gives a nice smoky flavor. If you wanted a little spice you could may be put one pepper in or remove the seeds from the peppers.

Healthy Potato Salad

It's SUMMERTIME! Did you notice?! That means it is time to BBQ! Hooray! In honor of BBQ season, what are some of your favorite things to take to a BBQ?

I know one staple at BBQ's is Potato Salad. It's not my favorite thing, I'll be honest, but lots of people LOVE it! My cute next door neighbor invented a healthier version of potato salad...and it's delicious, so I thought I'd Share it with you!

Healthy Potato Salad
1 mini bag yellow or red Klondike Potatoes
1 Container 0% Fat Greek Fage Yogurt
1/4 tsp. sea salt
1/4 tsp. ground pepper
1 1/2 TBS Dijon Mustart
1 Cup diced celery hearts
1/2 cup green onion
2 1/2 Tbsp. Frontier Bac'Uns (veggie bites)

Boil potatoes 8-10 minutes. Cool and slice into small thin circles, leaving the skin on. In a large bowl, mix all other ingredients and then add potatoes. Let chill in fridge one hour.

Yummy Cannelloni

So I follow this blog called "This week for dinner" and I was browsing through it and found this one. I thought it sounded good and different enough that I wouldn't be bored of the flavor. Here is the recipe that I got from the blog. Her words are in black and mine are in red

Cannelloni

Cannelloni is one of my favorite things to order at an Italian restaurant. Which means I had to figure out a way to make it at home, of course! I gave it a try this week and it was so so yummy. Here’s what I did!

Cannelloni
FILLING: will fill ~8 cannelloni, maybe up to 10
- 1 chicken breast, cooked & shredded
- 1/4 C fresh, shredded parmesan cheese
- 1 C ricotta cheese ( I didn't have ricotta so I used feta, Mindy said to substitute cottage cheese instead next time because they are more similar)
- 1/2 C shredded mozzarella (I swear I thought I had mozzarella but I didn't so I used shredded chedder)
- 1 Egg, beaten
- 1 garlic clove, minced or use garlic press ( I have the already minced garlic you buy in a jar)
- 1 T chopped fresh basil (maybe a little more than 1 T) ( I didn't use fresh and only added 2 tsp)
- 1/4 t pepper
- 1/2 t salt

SAUCE:
- 1 1/2 C jarred marinara (you could make your own, but this is faster and tasted great)
- 1/2 C cream
- 24 grape tomatoes, smashed up a bit (I pulsed in the blender a few times) (I just got regular tomatoes and used about 5, probably each was about the size of 3 plum tomatoes, I chopped and I we really liked the chunks of fresh-tasting tomatoes)
- 1/4 – 1/2 C shredded asiago cheese (so... all I could find was something that had three different cheeses in it by the feta cheese that looked like it was in a parmesian container but one of the cheeses in it was asiago... it was good enough)

SHELLS:
Ideally I suppose you make your own pasta, roll it into thin sheets and cut into rectangles. Yeah, THAT’S gonna happen around here….so, I tried two readily-available pastas.

All I did was get the regular lasagna noodles and boil them for 3-4 minutes then pulled them out and rolled them up. Make sure to boil AT LEAST 3 minutes or they will crack. Only pull one out at a time and roll up or they get cold and CRACK. I boiled 3-5 at a time. I ended up making 12 rolls... I guess I didn't fill them up as much as I should have but it was really good still. AND I used a 6 x 9 glass baking dish and they fit perfectly. Okay that is ALL the changes I made...

Barilla No-Boil Homemade Style (Flat) Lasagna Noodles: These were PERFECT. Boil 3 minutes, CAREFULLY remove from the water (it’s easy to crack them in the middle, so be gentle!). Filling them is a cinch…just lay the rectangle out portrait (you know, tall-wise), lay your filling across the noodle near the end, then roll up! (I had a few cracks when I took them out of the water, but the noodle overlaps itself when you roll it up, so it wasn’t a problem) Pictured RIGHT.

Manicotti Shells: I also tried manicotti shells. They didn’t taste quite as good, and they’re harder to stuff. So, I will definitely do the flat, no-boil lasagna noodles from now on. Pictured LEFT.

DIRECTIONS:
Mix filling ingredients.

Mix sauce ingredients and warm on the stove (doesn’t need to cook too long or get too hot).

Spray a rectangular casserole dish or metal cake pan with spray oil. Stuff cannelloni (see noodle descriptions above). Place stuffed cannelloni in the pan. Cover with sauce.

Bake at 350 degrees for 30 minutes. Mangia!

Makes approximately 8 cannelloni…Nate and I each ate 2, and the girls had 1 each. Fed our family of 4 with 2 cannelloni left over.

Lime Rice

I throw all this in my rice cooker and let it do all the work. I do like to open it up after it starts to steam and stir it up really quick. This makes quite a bit. I usually only make a third of it.

2 Tbls butter
1 yellow onion, chopped
4 cloves garlic, minced
8 teaspoon chicken bullion
1/2 bunch cilantro, chopped (i've used dried cilantro before too)
2 tsp. cumin
2 small cans diced green chilies
1 Tbls lime juice (i add a little extra)
1/2 tsp. pepper
4 cups rice
water (follow instructions on rice package to know how much water to add)

Cinco De Mayo

Ok, we LOVE cinco de mayo! If you haven't already posted your favorite Mexican dish, or if you just have more that you want to share...please post your favorite Mexican recipe(s) for the month of May!

Sweet Pork

I know this isn't really that much like Cafe Rio pork, and it's SUPER easy...but we still love it!I've tried many of the Cafe Rio copycat recipes, and I still prefer this one!

Sweet Pork
1 pork roast
1-2 bottles of Pace Picante Salsa (mild or medium)
Brown Sugar

Cook pork roast and 1/2 cup water in crockpot on high for 4 hours or low for 6-8 (8-10 if frozen). Drain juices, and shred pork. At this point, you can refrigerate, freeze, or immediately use the pork. You can freeze all together in a freezer bag, or you can freeze it in individually sized portions. To continue:

Place shredded pork roast, 1 bottle pace picante sauce and 1/2 to 1 cup brown sugar (to taste) in your crockpot. You can add more or less pace depending on how big your pork roast is. You want it mixed in well, but you don't want it to be too juicy. Cook until pork is warmed through. Prior to serving, it helps to drain some of the excess juice.

Serve on tortillas with all your favorite sides: beans, rice, corn, salsa, sour cream, cheese, tomatoes, lettuce, guacamole, etc!

Mango Salsa

Avocado, Tomato, and Mango Salsa

1 mango

1 avocado

4 med tomatoes, diced (I usually don't end up using all 4 tomatoes because it seems like a lot, just eyeball it)

1 jalapeno pepper, seeded and minced

½ cup chopped fresh cilantro

3 cloves garlic, minced

1 tsp salt

2 TB fresh lime juice

¼ cup chopped red onion

3 TB olive oil (I omit this or do may be 1/2 tsp, otherwise I think it's too oily)

Combine and refrigerate for 30 min

Tortilla Soup

Tortilla Soup

1 Yellow Onion
Cilantro (about 1/3 of the bundle)
1 t Minced Garlic
1 Can of Diced or Stewed Tomatoes
1/2 t Cumin
1 t Crushed Red pepper
4 C Chicken Broth
2-3 Chicken Breasts, Cooked and Shredded

Fry the sliced onion, chopped cilantro, and garlic in a little bit of oil. Puree this mixture with the tomatoes in a blender. Return the sauce to the frying and add the cumin. Simmer 5-6 minutes until the sauce thickens. In a separate pot bring the chicken broth to boil, add the red pepper, chicken and sauce (some people also add corn). Simmer 15-20 minutes to blend the flavors. Serve with tortilla chips and a little cheddar cheese on top. Or (our personal favorite) serve with quesadillas for dipping.

Cream Cheese Cresent Breakfast Rolls

These are so DELICIOUS!

2 tubes cresent rolls
2 pkgs 8 oz cream cheese
1 cup sugar
1 tsp vanilla
1/4 c margarine or butter(melted)

Press seams together of one tube of cresents. Mix together cream cheese, sugar, and vanilla. Spread on top of cresents. Place other tube of cresents on top and seal the edges. Baste with butter and sprinkle with cinnamon and sugar. Bake @ 350 for 30 min.

I halved the recipe and yes I used the whole package of cream cheese. Usually if you use all the cream cheese it's an over powering flavor but not for this recipe. Also I put as much cinnamon and sugar as I wanted on top to my liking. There are measurements but I don't have them. These are definatly being added to my recipe book!