Best Pumpkin Bread

I was sick one Saturday and watched a lot of Americas Test Kitchen. They made the BEST pumpkin bread. It is soooo good! They explain that they don't want the metallic, heavy bread and it is for sure none of these things. Just moist and fluffy. A bit like zucchini bread in texture. I made 1 big loaf and 4 small loaves. It baked for about half an hour. I might put some oats in the topping and add some chocolate chips next time. 10/10!

Makes 2 loaves

The test kitchen’s preferred loaf pan measures 8 1/2 by 4 1/2 inches; if using a 9 by 5-inch loaf pan, start checking for doneness five minutes early.

INGREDIENTS

• Topping

• 5tablespoons packed (2 1/4 ounces) light brown sugar
• 1tablespoon all-purpose flour
• 1tablespoon unsalted butter, softened
• 1teaspoon ground cinnamon
• 1/8teaspoon salt

• Bread

• 2cups (10 ounces) all-purpose flour
• 1 1/2teaspoons baking powder
• 1/2teaspoon baking soda
• 1(15-ounce) can unsweetened pumpkin puree
• 1teaspoon salt
• 1 1/2teaspoons ground cinnamon
• 1/4teaspoon ground nutmeg
• 1/8teaspoon ground cloves
• 1cup (7 ounces) granulated sugar
• 1cup packed (7 ounces) light brown sugar
• 1/2cup vegetable oil
• 4ounces cream cheese, cut into 12 pieces
• 4large eggs
• 1/4cup buttermilk
• 1cup walnuts, toasted and chopped fine

INSTRUCTIONS

1. 1. FOR THE TOPPING: Using fingers, mix all ingredients together in bowl until well combined and topping resembles wet sand; set aside.
   2. FOR THE BREAD: Adjust oven rack to middle position and heat oven to 350 degrees. Grease two 8 1/2 by 4 1/2-inch loaf pans. Whisk flour, baking powder, and baking soda together in bowl.
   3. Combine pumpkin puree, salt, cinnamon, nutmeg, and cloves in large saucepan over medium heat. Cook mixture, stirring constantly, until reduced to 1½ cups, 6 to 8 minutes. Remove pot from heat; stir in granulated sugar, brown sugar, oil, and cream cheese until combined. Let mixture stand for 5 minutes. Whisk until no visible pieces of cream cheese remain and mixture is homogeneous.
   4. Whisk together eggs and buttermilk. Add egg mixture to pumpkin mixture and whisk to combine. Fold flour mixture into pumpkin mixture until combined (some small lumps of flour are OK). Fold walnuts into batter. Scrape batter into prepared pans. Sprinkle topping evenly over top of each loaf. Bake until skewer inserted in center of loaf comes out clean, 45 to 50 minutes. Let breads cool in pans on wire rack for 20 minutes. Remove breads from pans and let cool for at least 1½ hours. Serve warm or at room temperature.

Sunday Pork Tenderloin

Once again Ina Garten has exceeded my expectations! This was so easy and so delicious!

Ingredients
1 small lemon, zest grated (I didn't have one and it was great without it,
1/2 cup freshly squeezed lemon juice 
olive oil
2 tablespoons minced garlic (3 cloves
1 tablespoon rosemary
1/2 tablespoon chopped thyme 
1 teaspoons Dijon mustard
Kosher salt
1 pork tenderloins (about 1 pound)
Freshly ground black pepper
Directions
Combine the lemon zest, lemon juice, 1/2 cup olive oil, garlic, rosemary, thyme, mustard, and 1 teaspoons salt in a sturdy 1-gallon resealable plastic bag. Add the pork tenderloins and turn to coat with the marinade. Squeeze out the air and seal the bag. Marinate the pork in the refrigerator for at least 3 hours but preferably overnight.

Preheat the oven to 400 degrees F.

Remove the tenderloins from the marinade and discard the marinade but leave the herbs that cling to the meat. Sprinkle the tenderloins generously with salt and pepper. Heat 2 tablespoons olive oil in a large oven-proof saute pan over medium-high heat. Sear the pork tenderloins on all sides until golden brown. Place the saute pan in the oven and roast the tenderloins for 10 to 15 minutes or until the meat registers 137 degrees F at the thickest part. Transfer the tenderloins to a platter and cover tightly with aluminum foil. Allow to rest for 10 minutes. Carve in 1/2-inch-thick diagonal slices. The thickest part of the tenderloin will be quite pink (it's just fine!) and the thinnest part will be well done. Season with salt and pepper and serve warm, or at room temperature with the juices that collect in the platter.

SERVES 2-4

I also added a couple of cubed, boiled Yukon gold potatoes to the pan and baked them in the juices. Yummy served with steamed squash.

10/10


Read more at: http://www.foodnetwork.com/recipes/ina-garten/herb-marinated-pork-tenderloins-recipe/index.html?oc=linkback

Apple Muffins

I am on a crazy muffin kick these days. On the search for a yummy fall muffin.  Found it! These are sooooo good! Makes a perfect dozen puffy delicious Fall muffins. Hope you enjoy!

My only modification was that I have discovered my awesome Costco olive oil can go into stuff as oil with NO weird flavor! Woot! 

Ingredients
1/4 cup butter, softened & 3 TBSP. olive oil (or you can just do 1/2 cup butter)
3/4 cup packed brown sugar
2 large eggs
1 1/2 teaspoons vanilla extract
2 1/4 cups flour
2 1/2 teaspoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon salt
2/3-3/4 cup buttermilk
1 cup finely chopped apple (feel free to add a little extra)

Crumb Topping
1/3 cup all-purpose flour
1/3 cup packed brown sugar
1/2 teaspoon cinnamon
pinch of salt
3 tablespoons softened butter

Chopped nuts if you like

Yield: 1 dozen

Heat oven to 375F. Line muffin tin with liners. 

In a large bowl, cream together butter and brown sugar with an electric mixer. Add in eggs and vanilla extract; beat until well blended and fluffy.

In another bowl, combine flour, baking powder, cinnamon, and salt.

Add dry mixture to wet mixture, one third at a time, while alternating with buttermilk. Beat just until blended. Fold in chopped apples. Fill muffin liners about 3/4 full. Will make 12.

Now we’re going to make the crumb topping! Use the empty bowl from the dry ingredients, and mix together the flour, cinnamon, brown sugar, and salt. Work the softened butter in with your fingers. Sprinkle over muffin mixture.

Bake about 20 minutes, or until a toothpick inserted comes out clean.

Feel free to add a glaze on top. 

Via Cincyshopper

Beef Zucchini Enchiladas

Via Recipe Girl https://www.recipegirl.com/easy-beef-enchiladas/ 

1 pound lean ground beef
1/2-1 cup diced onion
1-2 cups finely diced zucchini (I really loosely use this list. I just chop up a bunch of zucchini and an onion and add about 1/2- 1 lb ground beef that's already been cooked. I sprinkle it with garlic salt and sometimes cumin or Tajin. Just to add some flavor. 

Salt, pepper, seasoning.

12 corn tortillas, heated or I like to steam the tortillas as the meat mixture is finishing up. Can use flour tortillas too.
2 1/2 cups red enchilada sauce, canned or homemade
3 cups cheddar- jack shredded cheese
Serve as desired with: shredded lettuce, avocado, cilantro, sour cream (don't skip the toppings!)

1. Preheat oven to 350 degrees F. Spray a 9x13-inch pan with nonstick spray.

2. Heat some olive oil in a large skillet. Add ground beef; break apart with a spoon or spatula to crumble the meat. Saute the meat on medium heat until browned (about 5 minutes). Tilt the pan and spoon the fat out of the pan; discard. Remove cooked meat to a bowl.

3. Return pan to medium heat and add onion and zucchini. Sprinkle with salt, pepper and any seasoning you like. Saute until just softened, 3 to 4 minutes. Remove the vegetables from the pan and add to the meat mixture; set aside. Place tortillas in pan and corner for 1-2 min and flip and repeat.

4. Add 1/2 cup or half a can of sauce to the prepared pan. Spread it around so it coats the entire bottom of the pan.

5. Assemble the enchiladas: Place tortilla on a work surface. Spoon 1/4 to 1/3 cup of the meat mixture down the middle. Sprinkle 2 Tablespoons of cheese on top of the meat. Drizzle 1 Tablespoon of sauce on top. Wrap the tortilla around the filling tightly and place it seam-side-down in the pan. Note that my tortillas ALWAYS break so it doesnt look very pretty...Repeat with remaining tortillas and filling until you have finished filling 12 tortillas. Place the tortillas side-by-side in the pan- it's okay if they are all snuggled in there tightly.

6. Pour remaining enchilada sauce over the top of the stuffed enchiladas and place grated cheese on top. Cover the dish with foil and bake for 30 minutes or until bubbly (sometimes less sometimes more).

7. Remove pan from the oven and take off the foil. Sprinkle remaining cheese on top; return to the oven and let the cheese melt (about 5 minutes).

8. Serve immediately with desired condiments.

This is yummy as leftovers and if I made extra it makes a great giveaway meal or freeze for next time. 

Cinnamon Roll Pancakes

Ok these are the most sinful pancakes ever but boy are they amazing! Like a soft yummy cinnamon roll with 1/6 of the work. Definitely a keeper for special occasions and holidays. The filling and glaze makes enough for 2 batches or pancakes but for the two of us I just store it in the fridge.

Cinnamon Roll Pancakes:

For Pancakes:
1 cup all-purpose flour +1TBSP
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 Tablespoon canola oil
1 large egg, lightly beaten

If you have it 1-2 TBSP applesauce

Yield 6-7 medium/ large pancakes

Cinnamon Filling:
1/2 cup butter, melted
3/4 cup packed brown sugar
1 Tablespoon ground cinnamon

Enough for 2 batches of pancakes

Cream Cheese Glaze:
4 Tablespoons butter
2 ounces cream cheese 
1 1/4 cups powdered sugar
1 teaspoon vanilla extract

Enough for 2 batches pancakes

Poppyseed Dressing & Reception Salad

My mother-in-law makes this FABULOUS and easy salad for our receptions and weddings she helps with. It's so easy and good. I wanted to make it for a Relief Society salad social but didn't have poppyseed dressing. I found this recipe on my favorite: Our Best Bites...they never fail me. :) It's tangy and delicious just the way we like it. :)

Poppy Seed Dressing
Recipe from Our Best Bites
1/3 c. white vinegar
1 tsp. Kosher salt
A few turns of freshly ground black pepper
3/4 c. sugar
1 tsp. mustard
1 green onion, ends removed (both the “hairy” end and where the green part starts to get floppy)
1/2 c. vegetable oil
1 tsp. poppy seeds

In a blender, combine vinegar, salt, pepper, sugar, and mustard. While the blender is running, add the green onion. Continue running the blender and add the oil in a steady stream and is fully incorporated into the dressing.

Pour the dressing into a serving or storage container and whisk in poppy seeds. Serve over leafy greens.

Reception Salad:

1-2 Romaine lettuce chopped (or spinach)

1/3 cup Craisins

1/4 cup Sliced Sugared Almonds

1/3 cup crumbled Feta Cheese

Poppyseed Dressing

Toss together and serve. Delish!

Roasted Vegetables and Feta

Had these veggies at a ward activity and thought they were SO good! I didn't know who made it because we're so new but found a recipe that seems to be like it online. The feta is what mades it so good. They're tangy and flavorful. Love it!

Ingredients: Feel free to add or change whatever veggies you have. I think the most important thing are the peppers, and zucchini with the sauce and feta.

20 ounces mushrooms, whole and drained

1 large red pepper, cored and coarsely chopped

1 large yellow pepper, cored and coarsely chopped

1 zucchini, cut into large chunks

1 small onion, coarsely chopped/ sliced

4 garlic cloves, sliced

1 tablespoon olive oil

1 tablespoon balsamic vinegar

1 teaspoon brown sugar

1 teaspoon dried basil

1 teaspoon dried oregano

2 tablespoons feta, crumbled

Directions:

1. Preheat oven to 375 º F (190ºC). Combine mushrooms, peppers, zucchini, onion, and garlic in 9 x 13 inch (3L) baking dish.
2. Stir remaining ingredients except for feta in a small bowl. Drizzle over vegetables and stir in to evenly coat.
3. Bake in oven for 20 minutes.
4. Sprinkle with crumbled feta cheese. Serve.

Key Lime Cake (for Brandon)

Brandon loves key lime pie. Our Costco unfortunately wasn't making it this year for his birthday so I finally got the opportunity to make him this cake I've wanted to make. It's not the most beautiful cake ever because it's SO moist, but it is delicious! So fresh and you can tell it's lime flavored which makes it super summery and fresh.  I cut the recipe in half because we didn't want a huge cake but wish I had made the full batch. It was GOOD. This is the Trisha Yearwood full recipe but I read the reviews and wanted it to be limey so I made some modifications which are included in my recipe. 

Trisha Yearwood Key Lime Cake

1 3-oz package lime-flavored gelatin
1⅓ cups granulated sugar
2 cups sifted all-purpose flour
½ tsp salt
1 tsp baking powder
1 tsp baking soda
4-5 large eggs, slightly beaten
3/4 cup canola oil & 1/2 cup applesauce (She calls for 1 1/2 cups oil originally)
¾ cup lime juice Kool-aid or other lime drink mix made
1 Tbsp lemon juice
½ tsp vanilla extract

LIME GLAZE: For cake before frosting
½ cup lime juice(from about 2 big juicy limes...more if you need)
½ cup powdered sugar

1. Preheat the oven to 350°F. Grease and flour two 9-inch-round cake pans. GREASE THEM WELL...AS IN WITH FLOUR AND EVERYTHING YOU CAN THINK OF THESE WILL STICK!

2. In a large mixing bowl, mix the gelatin powder, sugar, flour, salt, baking powder, and baking soda. Stir to mix well. Add the eggs, oil, lime flavored juice, lemon juice, and vanilla. Divide the batter evenly among the 2 pans and bake for 20-40 minutes. Test for doneness by lightly touching the tops of the layers or inserting a toothpick. Cool the layers in the pans for 5 minutes, then turn them out onto racks.

3. While the layers are still hot, mix the lime juice and confectioners’ sugar and pour it over the layers on the racks. Allow the layers to cool completely as you prepare the icing.

CREAM CHEESE ICING

½ cup (1 stick) butter, room temperature
1 (8-oz) package cream cheese, room temperature
1 (1-lb) box confectioners’ sugar
zest of 2 limes (zest before you juice it)

1. Cream the butter and cream cheese. Beat in the confectioners’ sugar until the mixture is smooth and easy to spread. Spread the icing between the layers and on the top and sides of the cake.

Cookie Dough Bombs

My principal made these for us and they are TO DIE FOR! I'm not sure if this is her exact recipe but they look just like it in Todd's Kitchen YouTube video.

In a mixer or bowl beat:

Cream until smooth and fluffily:
¾ cup butter
¾ cup brown sugar
¼ cup white sugar

Add:
2 Tbsp milk
1 tsp vanilla extract
2 cups plain flour
Pinch salt

Mix until well mixed:
Chocolate chips to cover

Go to Roast Chicken

My mom makes a mean roast chicken. But for some crazy reason mine never tastes like hers! Funny how its always like that. I found this recipe through Pinterest and thought I'd give it a shot. I read online that the secret to a beautiful crusty skin is a dry chicken and that is TRUTH! So beautiful. B doesn't even like skin and he thought it was delicious! If your chicken is bigger I would decrease temp to 400 and go an extra half or or so. Enjoy! 10/10

Ingredients:

1 (5-6 lb) whole chicken

Kosher salt

Freshly ground black pepper

Fresh or dry thyme

1 lemon halved (optional)

5-6 cloves garlic cut in half

1 large onion sliced

Carrots

Olive oil

Directions:

1. Remove chicken and giblets and discard. Pat chicken dry

2. Salt and pepper the inside of the chicken

3. Stuff the cavity with thyme, lemon, and all garlic.

4. Brush the outside of the chicken with 2 TBSP olive oil and sprinkle again with salt and pepper.

5. Tie the legs together with floss (unwaxed) and tuck wing tips under body.

6. Place veggies in bottom of roasting pan and toss with salt, pepper and some thyme. Place chicken on top.

7. Roast chicken for 1 1/2 hours or until juices run clear when you cut between leg and thigh.

8. Remove chicken and cover with foil for 20 min.

9. Slice chicken and serve with mashed potatoes and gravy! Yummy!

Chipotle Chicken Tortila Skillet with Mexican Rice and Beans

Woah! long name but describes it perfectly. I'm not a huge fan of eating out...mostly because I can make stuff better at home and spend WAY less. This dish is mexicany but not overly. We loved it and thought it was delicious! 

Chipotle Chicken Tortilla Skillet:

Thanks to: Cooking for Two 2009 magazine

Ingredients:

2 boneless skinless chicken breasts(if uncooked start with direction one. If cooked make sure it's shredded and go to direction 2.)

2 TBSP. canola oil

1 shallot minced (3 TBSP)

2 garlic cloves minced

2-3 tsp. minced chipotle chile in adobo sauce (can change amount depending on your love of spicy/ flavor)

1 3/4 cups low-sodium chicken broth

4-5 oz. tortilla chips, broken

1 tomato cored, seeded and chopped

4 oz.(1 cup) cheddar or sharp cheddar cheese 

2 TBSP chopped fresh cilantro

Sour cream to serve

Directions:

1. Take 1 TBSP of oil and heat chicken in a pan/ cook if not already cooked. Take out chicken and set aside. 

2. Add remaining 1 TBSP oil, shallot, garlic, chipotle, and 1/4 tsp. salt to the skillet. Heat about 30 seconds, until fragrant. Stir in the broth and bring to a simmer.

3. Stir in half of the tortilla chips. Nestle the chicken into the broth and chips, cover, and cook over medium-low heat for about 10 minutes. Transfer the chicken to a carving board or just add already shredded chicken. 

4. Place shredded chicken in the skillet along with the tomato, 1/2 cup cheese and 1 TBSP or the cilantro. Heat Broiler

5. We like our tortilla chips crispy so depending on what you like is when you add the rest of the chips. I add the tortilla chips and give it a light stir and top it with the remaining cheese and place it under the broiler for about 5 minutes while the other things are in their last 5 minutes and make sure it's time to eat right when it comes out. Sprinkle with remaining cilantro and serve with some sour cream. Delicious!

Mexican Rice:

AllRecipes.com

Ingredients:

3 TBSP canola oil

1 cup uncooked rice

1 1/2 cups water (Opps...thanks Lauren!) add a bit of chicken bouillon too.

1 tsp. garlic salt

1/2 tsp. ground cumin

1/4 cup chopped onion

1/2 cup/can tomato sauce

Directions:

1. Heat oil in a large saucepan over medium heat and add rice. Cook, stirring until puffed and golden. While rice is cooking sprinkle with salt and cumin. 

2. Stir in onions and cook chicken broth; bring to simmer for 20 to 25 minutes. 

Beans: Throw a can of black beans (or pinto) in a small skillet and gently boil them. We put in some garlic, onion and cilantro to add to the flavor. Cook for 10-15 minutes until thick.

Yield: Makes 4 servings.

Lemon Poppyseed Muffins

Yet again in the search for the perfect muffins. Browsing through my Recipes-Sweet board this morning these stuck out. Just made the batter and it was DELICIOUS! I modified the recipe a bit to what I had and higher altitude. Note that this is one of the weirdest recipes I've tried for mixing the batter but it still looked good. Just took them out of the oven. They are soooo good! Tender, lemony, poppy seedy! On a couple I put a little bit of powdered sugar glaze. You can go either way. Hope you love these too!

Ingredients
2 cups all-purpose flour
1/2 tsp salt
1 1/2 tsp baking powder
1/4 tsp baking soda
1 stick (1/2 cup) unsalted butter, softened
1 cup sugar
finely grated zest from 1 lemon (I also used pulp)
2 large eggs
2 tbsp lemon juice (fresh squeezed from lemon)
1 cup sour cream
Poppy Seeds (I only used 1/2-3/4 tbsp)

Directions
Preheat your oven to 365 degrees F.

Whisk together the flour, salt, baking powder, and baking soda in a bowl, and reserve until needed.

In a mixing bowl, beat the butter, sugar, and lemon zest, until light and creamy. Beat in the eggs one at a time, mixing thoroughly before adding the next. Stir in 1/3 of the flour mixture until just combined. Stir in the lemon juice, and 1/2 of the sour cream until combined.

Add half of the remaining flour mixture, and stir until combined. Stir in the remaining sour cream. Stir in the rest of the flour mixture, and then the poppy seeds.

Line a muffin tin with paper baking cups or spray with cooking oil. If you are making regular sized muffins, it will be about 17. 

Fill each muffin only have way full. Bake about 15-20 minutes for regular muffins, or 6-12 minutes for mini muffins or until a toothpick inserted in the center comes out clean.

Thanks to The First Year Blog. 

Crepes and Cream

These are just a good crepe recipe. Not spectacular but good. The thing that really makes them is the cream! I found this recipe via Pinterest and just love the cream!

Courtesy of Susan’s Kitchen.

Crepes:
4 eggs

1/2 c butter, melted

1/3 c sugar

1 c flour

1 c milk

1/4 c water

1 tsp. vanilla

dash of salt

In a blender place all ingredients, except flour.  Blend.  Sprinkle in flour, blend until incorporated.  Refrigerate for at least one hour.  Remove from refrigerator and blend for about a minute.  Heat 8-inch non-stick skillet.  Butter pan (about a 1/2 tsp).

Pour 1/4 cup of batter into skillet.  I pour straight from my blender container.  Just make sure there is enough batter to cover the bottom of the pan with a THIN, THIN, THIN layer of batter.

SWIRL pan around until bottom of pan is covered with batter.

 COOK for about 30 seconds, or until edges easily lift up with spatula.

FLIP, COOK for 5-10 seconds.  Crepe should slide right out of pan.

Cream Filling:

1 c sour cream

1 8oz pkg. cream cheese SOFTENED

1 c powdered sugar

Enjoy!

Browned Butter Blueberry Muffins

I was looking for a delicious, moist, tender blueberry muffin with a yummy topping. I FOUND IT! These are the BEST blueberry muffins I have ever had! You've got to try them! Browning the butter was kind of daunting but you just cook it till you think it's ready and you're good to go. Hope you enjoy these as much as we do. 20/10

I served it with nectarines, blueberries milk and sugar. Yummy! And at the end of B's brunch he found this in his bowl. :)

 

Broiled Tilapia Parmesan

Brandon likes to find his own creations sometimes. He found this one day looking on his favorite recipe  site: allrecipes.com. This recipe is delicious. It tastes almost like there is a pesto on it...which would also be good. Very fast and easy. We half the recipe and have leftovers. A full recipe would serve about 8. Enjoy!

Ingredients:
1/2 cup parmesan cheese
1/4 cup butter
3 TBSP mayonnaise
2 TBSP lemon juice
1/4 tsp dried basil (fresh would be awesome too)
1/4 tsp ground black pepper
1/8 tsp onion powder
1/8 tsp celery salt
2 pounds tilapia fillets

Directions:
1. Preheat your oven's broiler. Grease a broiling pan or line pan with aluminum foil.

2. In a small bowl, mix together the parmesan cheese, butter, mayonnaise and lemon juice. Season with dried basil, pepper, onion powder and celery salt. Mix well and set aside.


3. Arrange fillets in a single layer on the prepared pan. Broil a few inches from the heat for 2 to 3 minutes. Flip the fillets over and broil for a couple more minutes. Remove the fillets from the oven and cover them with the Parmesan cheese mixture on the top side. Broil for 2 more minutes or until the topping is browned and fish flakes easily with a fork. Be careful not to over cook the fish.

Serve on a bed of rice with a veggie side. We got green bean at Sprouts, blanched them then sauteed them in a TBSP butter and a clove of minced garlic. Delicious!

Asian Lettuce Wraps

I LOVE LOVE LOVE these Lettuce Wraps! They are so easy and you can really do whatever you want to them. This last time I made them I chopped up carrots, onion and celery. I really enjoyed all the textures. At Costco they sometimes have a double pack of butter lettuce for like $3.29.  In Utah that's pretty much the only place I could find it. The butter lettuce allows them to hold the filling better and it has great flavor and a lighter less watery texture. I love to drizzle some sweet chili sauce with these. I just buy whatever is cheapest. 

Cook in a Wok or Skillet:

Drizzle some oil in a pan (about 1-3 TBSP)

2 Chicken Breasts ( I usually just use whatever leftover chicken I have since I'm always boiling chicken because we eat it so much). 

Make sure chicken is cooked through.

If you want to add a carrot/ a bit of onion and a stalk of finely chopped celery be sure to add it and cook until tender. 

Add 1 can of chopped water chestnuts

3 TBSP. Chopped green onions

1-2 tsp. minced garlic

Cook all those ingredients. 

Sauce:

2 TBSP Soy Sauce

1-2 TBSP Brown Sugar

1 tsp. rice vinegar (or apple cider vinegar)

Mix up sauce and add to your chicken mixture. 

Serve:

I put the washed lettuce and chicken on the table and serve it family style. Drizzle some Sweet Chili Sauce over the top and you're done. DELICIOUS! Fast and Easy! Hope you love them too!

*Note: I also love to turn these into an asian salad for lunch if I have leftovers.*

Peanut Butter Chocolate Chip Cookies

Found this awesome recipe on theidearoom.net and had to try them. I am not the best baker and now living in Denver and yet again adjusting to a higher altitude it always makes me even more nervous to make. I made a few modifications and they came out really good. Nice and soft, chewy on the inside, crispy on the outside. Made a perfect 2 dozen.

Peanut Butter Chocolate Chip Cookie Recipe

*recipe from BHG with some modifications.

Ingredients:

• 1/2 cup butter, softened
• 1/2 cup peanut butter (I used creamy)
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar 
• *Note that at high altitude you can decrease sugars and it's supposed to help by 1-2 TBSP*
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 egg
• 1/2 teaspoon vanilla
• 1 1/4 cups all-purpose flour (I make sure the cups are both heaping)
• 1/2 to 1 tablespoon milk (add this at the very end just to make dough smooth and creamy)
• 1/2 to 1 cup semi-chocolate chips (depending on your preferred chocolate needs)

Directions:

1. In a large mixing bowl beat butter and peanut butter with an electric mixer on medium to high speed for 30 seconds. Add the granulated sugar, brown sugar, baking soda, and baking powder. Beat until combined, scraping sides of bowl occasionally. Beat in the egg and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Add milk (from 1/2 Tablespoon to 1 Tablespoon just enough to make the dough moist and creamy. Add chocolate chips and mix till just incorporated.  If necessary place the dough in the freezer to make easier to handle.

2. Preheat oven to 375 degrees F. Drop cookies by scooping them out of the bowl with a spoon dropping them in balls onto your greased cookie sheet. (I use my nifty Pampered Chef cookie scoop.) You do NOT need to smash them like normal peanut butter cookies. Think chocolate chip. Bake for 7 to 9 minutes or until bottoms are light brown. Transfer to a wire rack and let cool. 

Banana Cream Pie

Ingredients:

Crust:

8 sheets graham crackers (1 1/2 cups crumbs)

3 TBSP. Sugar

1/3 cup Butter melted

Filling:

2 bananas sliced

1 small package of vanilla pudding mix

1 3/4 cup milk

Top with: 

1/2 8oz container Kool Whip

I love banana cream pie! This one is super easy and not too bananaey. I've done it with banana pudding but vanilla is the best. Also note that it tastes the best the first day you make it; After it leaks a weird liquid. Everyone I make this for loves it. Hope you do too!

Directions: 

1. Crush graham crackers in a blender until pulverized.

2. In a bowl mix graham crackers, sugar and melted butter until well incorporated. Press into a pie plate.

3. Layer in sliced bananas. Pour pudding on top. Place in fridge for a few. When ready to serve spoon Kool whip on top. Careful when you cut it. Mine is always a mess. 

Fluffy Jello Raspberry Salad

I tried this at a ward activity and demanded the recipe. It is soooo good! Blew my mind! 20/10

1 lg. package instant vanilla pudding

1 lg. container (32 oz.) vanilla yogurt

1 12 oz. container Cool Whip

1 pkg. frozen raspberries.

Mix pudding powder and yogurt together, fold in Cool Whip, and stir in the raspberries.