Alfredo Sauce in the Blender with Powdered Milk

1 1/3 C steaming milk (use powdered milk & make with hot water)
1 small clove of garlic
1 tbsp flour
2tbsp cream cheese (I didn't have cream cheese and so I used sour cream)
1/2 C Parmesan cheese
1 1/2 tbsp butter or butter alternative


Blend for a minute and a half. If the sauce is not as thick as you like add 1 tbsp flour and blend again. If still too runny, add small amounts of flour until you get the right texture.

Whole Wheat Angel Food Cake

I made this for Enrichment this week. Everybody raved about it! It really turns out light and fluffy!!!

¾ Cup whole wheat flour

¼ C cornstarch

1 ¼ C powdered sugar

12 large egg whites (I was going to try powdered, but I couldn’t find any.)

½ tsp salt

1 ½ tsp cream of tartar

1 C powdered sugar

1 tsp vanilla

Grind ¾ C wheat on fine. Put the whole wheat flour, cornstarch and 1 ¼ C powdered sugar in a small bowl and stir until thoroughly mixed. Set aside. Separate egg whites from egg yolks, being sure there is no piece of yolk in the whites. Put the whites in mixer bowl. Add salt and cream of tartar. Whip on med speed until whites will stand in peaks. Turn the mixer down to low speed. Gradually add 1 cup powdered sugar and vanilla. Stop the mixer and sprinkle 1/3 of the flour mixture and blend again for just a second. Do not thoroughly blend. Add the remaining flour mixture and blend only until thoroughly mixed. Pour into angel food cake pan and bake 30-35 minutes at 375. Invert pan to cool.

Tostadas

This is a great go-to meal. Easy to make and yummy to everyone.

1 lb. ground meat
1/2 C. chopped onion
1 pkg. dry enchilada seasoning
1 1/2 C. water
8 oz. tomato sauce
16 oz. refried beans
1/2 C. evaporated milk

Toppings:
Cheese, tomatoes, lettuce, olives, gr. onion, chips, etc.

Brown meat & onion. Drain if necessary. Stir in enchilada seasoning, water and tomato sauce. Simmer 15 min.

Stir in beans & milk, heat through. Let it sit a bit if you want it to thicken up.

Serve over chips and add toppings.

All-Purpose dough

I took a basic white dough recipe that I liked, tweaked it just a bit according to what I've learned about bread making and used it in a number of recipes. It works well as bread, rolls, scones, cinnamon rolls, and bread sticks.

1/2 cup luke warm water
1 1/2 T yeast
1 tsp sugar
2 C. hot water
6-7 C. flour
1/4 C. butter, melted
1/4 C. honey
1 1/2 tsp. salt

Mix the yeast and sugar into the warm water, set aside. In mixer, mix hot water and 3 C flour. Add butter, honey, and salt. Mix well. Add remaining flour, just until dough starts to clean the side of the bowl. Let rise until double. Mix and form.

For bread sticks, roll into rectangle the size of the pan you are using (I usually do 11x7 or 9x9). Pour about 2 T. melted butter in the bottom of the pan, to coat. Slice the dough with a pizza cutter and place in the pan, right next to each other. Top with another 2T melted butter and whatever flavor you want. I like to use garlic salt, Parmesan cheese, or cinnamon sugar. Let rise until double in size. Bake at 350 for 20ish minutes.

For bread, form into loaf and let rise until double in size. Bake at 400 for 20-30 minutes, until golden brown and hollow sounding when tapped.

For cinnamon rolls, roll dough into rectangle. Butter the dough and sprinkle with cinnamon and brown sugar (raisins and nuts, opt). Roll up from the long side and pinch together. Cut into 2" rolls and place on greased cookie sheet, or make a caramel sauce with butter and brown sugar and place in cake pan with rolls on top. Let raise until double in size. Bake at 350 for 20 minutes.

Rigatoni Lasagna

I love lasagna, but I don't like the prep of it. Last night, I thought I had all the ingredients to make it, so I decided, why not. I didn't have lasagna noodles, but I did have some rigatoni, so I used that. It was easier for Holden to eat it that way and turned out pretty good.

cooked noodles (6 lasagna or any other kind)
1/2 lb ground beef
1T. Italian seasoning
1/2-3/4 jar spaghetti sauce
8 oz Monterey jack cheese
8-12 oz cottage cheese

Brown ground beef. I like to add onion to mine, either dehydrated or fresh, depending on what I have. Add Italian seasoning and spaghetti sauce. In a 11x7 or 9x9 pan, place a little spaghetti sauce in the bottom. Layer 1/3 of the noodles, 1/3 of the meat mixture, 1/3 cottage cheese and 1/3 of the Monterey jack cheese. Repeat until all ingredients are gone. Top with Parmesan cheese, if desired. Cook at 350 for 30 minutes or until hot. You can vary temp/time if cooking with something else.

Cinnamon Rolls

I always get rave reviews on this one, so I thought I'd share it. The dough also makes awesome dinner rolls, but I figure as long as you've gone to the work of making it, you may as well make a dessert out of it!

1 T. yeast
1 1/2 C. warm water
2/3 C. sugar
1 1/2 tsp. salt
2/3 C. shortening
2 eggs
1 C. warm mashed potatoes (I prepare a cup of instant potatoes and use that)
7-7 1/2 C. flour

3/4 C. margarine (at room temp.)
cinnamon
brown sugar
pecans (optional)
1 1/2 C. powdered sugar
4 oz. cream cheese (at room temp.)
1/2 tsp. vanilla
1/2 tsp. salt

Dissolve yeast in the warm water. Stir in sugar, salt, shortening, eggs, potatoes, and 4 C. of flour. Mix until smooth. Add enough remaining flour to make a soft dough. Knead for about 5 minutes in an electric mixer. Place in greased bowl, turn to coat dough lightly in oil. Cover with plastic wrap and let rise.

When dough is double in size (1-2 hours), punch down and roll out to about size of large cookie sheet. Melt 1/4 C. margarine and brush onto dough. Sprinkle with cinnamon, brown sugar and pecans. As far as amounts go, I don't measure so I have no idea. Put it on thick though, then add a little more.

Roll up and slice into 1-2" thick rolls. Place on greased cookie sheet and let rise until edges of rolls are all pressing up against each other. (This usually makes about 18 rolls for me)

Bake at 400 for 15-25 minutes.

After rolls get out, mix 1/2 C. margarine, powdered sugar, cream cheese, vanilla and 1/2 tsp. salt until smooth. Spread on warm (not hot) cinnamon rolls.

Garlic Lime Chicken

Garlic Lime Chicken From Savingdinner.com
Serves 6
• 1 teaspoon salt
• 1 teaspoon pepper
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon thyme
• 6 boneless skinless chicken breast halves (I used 10 tenderloins)
• 2 tablespoons butter
• 2 tablespoons olive oil
• 1/2 cup chicken broth
• 4 tablespoons lime juice

In a bowl, mix together first 7 ingredients. Sprinkle mixture on both sides of chicken breasts.

In a skillet heat butter and olive oil together over medium high heat. Saute chicken until golden brown, about 5 minutes on each side. Turn down the heat, remove the chicken (keeping warm) and add the lime juice and chicken broth to the pan, whisking up the browned bits off the bottom of the skillet. Keep cooking until sauce has reduced slightly. Add chicken back to the pan to thoroughly coat and serve.

This was very Yummy! I got lots of thumbs up, & mhmms. It is on the spicy side. I am going to use a little less cayenne pepper next time, as my little ones thought it was a little spicy.

You definitely need to try the Lime Rice Patti posted with this they were very good together!

Rice Milk

I have been asked for this recipe several times so I thought I would post it here...

it comes from my blendtec blender cook book & I have modified it. :) like I always do, lol

1/2 C of cooked rice
3 1/2 C water
1 tbsp sugar, xylitol or other sugar replacement
1 tsp vanilla
1/4 tsp salt

So I over cook the rice, I usually just save 1C to 1/2 C from a meal for milk. I add a little water and microwave it to cook it some more so it gets "soggy". I add enough water that with the rice I have 4 C. then add sugar (add the amount you want for taste), vanilla & salt. If you have a blendtech use the whole juice button if not blend at a low speed and increase speed as the chunks get smaller. It takes awhile to get rid if all the little rice pieces.

Mexican Rice

Serves 4

2 cups minute rice
1 cup salsa
1 cup chicken broth
dash paprika

Combine chicken broth, salsa, and paprika. Bring to a boil. Add rice and turn off heat. Stir and cover for 5 minutes until all liquid is absorbed.

This can be made with salsa or a pureed tomato.

Salsa

2 cans tomato sauce
2 cans Hunts petite diced tomatoes
1 can rotel (mild)
¾ of an onion
Handful cilantro, chopped
Juice from one lime
Shakes of black pepper
7-20 shakes of cumin (really however much you want)
½ - 1 jalapeño
a squeeze of Honey
Salt to taste

Toss onion and jalapeño in food processor or blender and chop. Add rest of ingredients and chop some more. Let sit in refrigerator for a couple of hours so everything can blend together.

Sloppy Joes

I've been trying to find a good Sloppy Joe recipe that was fairly easy. I got this one out of an old ward cookbook, and it is yummy. I probably like this one so much because it doesn't have green peppers, but I'm sure you could add them if you liked them. Both Austin and Makayla liked it also.

2lbs ground beef - as lean as possible
1 C. onions, chopped (dehydrated onions work well too.)
1 1/2 C. catsup
1/2 cup Worcestershire sauce
1 T. vinegar
1/2 tsp chili powder
1/2 tsp paprika
1T. sugar
1/2 tsp salt
dash pepper

I was going to make the whole thing in the crockpot, but I was short on time getting ready that I browned the ground beef and onion on the stovetop and then put it into the crockpot with the rest of the ingredients all day. The instructions are for stove top and say to simmer at least 1/2 hour on medium heat. Freezes well and gets better each time you warm it up.

Banana Cupcakes with Cream Cheese Frosting

I got this recipe out of a Cooking Light Magazine. They are yummy!

For the best frosting, make sure the cream cheese is chilled. If the frosting is too thin, place it in the refrigerator for 30 minutes or until spreadable. Store frosted cupcakes in the refrigerator.

Cupcakes:
3/4 cup sugar, divided
1/2 cup mashed ripe bananas
1/4 cup butter or margarine, softened
1 tsp vanilla
2 large eggs
1 cup flour
1/2 tsp soda
1/4 tsp salt
1/4 tsp ground nutmeg
1/4 cup plain fat-free yogurt

Frosting:
1 3/4 cup powdered sugar
1/2 cup (4oz) 1/3 less fat cream cheese, chilled
1/2 tsp vanilla
2 TBSP finely chopped walnuts, toasted

Preheat oven to 350. Combine 1/4 cup sugar and bananas; set aside. Beat 1/2 cup sugar, butter, 1 tsp vanilla at medium speed of a mixer until well blended (about 3 minutes). Add eggs, one at a time, beating well after each addition. Add banana mixture to sugar mixture; beating well. Combing flour, baking soda, salt, and nutmeg. Add flour mixture to sugar mixture alternately with yogurt, beginning and ending with flour; mix after each addition.

Spoon batter into 12 muffin cups lined with paper liners. Bake at 350 for 25 minutes or until a toothpick inserted into center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan and cool completely on wire rack.

For frosting, beat powdered sugar, cream cheese and vanilla at medium speed of mixer just until blended (do not overbeat). Spread frosting over cupcakes and sprinkle with toasted walnuts. Yeild 1 dozen.

Pad Thai

This is one of my favorites, but I don't make it often enough b/c it makes so much darn food. It's great for big family get-togethers. I'm using it for a church potluck this week. It looks like a lot of ingredients, but really you just pick and choose your favorites.

1 16 oz. oriental noodles of linguine (I prefer linguine)
1/4 C. soy sauce
1 Tbsp. sugar
2 Tbsp. sweet thai chili sauce (found in the oriental aisle)
3 Tbsp. salad oil
1 sm red pepper
1 green pepper
1 Tbsp. grated ginger root
bunch of green onion chopped
1-2 C. meat (stir fry chicken works well. So does shrimp. I like shredded pork roast the best)
2 C. bean sprouts
red cabbage, sliced
shredded carrots (about 2)
1 shredded zucchini
1 sm tomato, cut in wedges
1/4 C. salted peanuts, coarsely chopped
1 Tbsp. cilantro or parsley
1/4 tsp. crushed red pepper
lime wedges for garnish

Prepare noodles, keep warm.

Combine soy sauce, sugar, chili sauce, 1/2 C. water. Set aside.

In skillet heat oil and cook peppers, ginger, garlic, all but 1/4 C. green onion. Cook until tender and lightly browned. add meat. Stir in bean sprouts and soy sauce mix. Combine with noodles. Top with zucchini, cabbage,carrots peanuts, tomato, cilantro, limes, etc.

Top with two sauces:

Peanut Sauce
2 Tbsp. peanut butter
2 Tbsp. soy sauce
2 Tbsp. mayonnaise
1 Tbsp. brown sugar
2 cloves garlic minced
1 tsp. lemon juice
1/2 tsp. red pepper flakes

Combine all and enjoy

Ginger sauce
1 C. soy sauce
1/2 C. rice vinegar
small onion chopped
thumb size ginger chopped

Blend and strain, refrigerate

Cafe Rio Chicken Tortilla Soup

This is my chicken noodle soup, it is the soup I eat when I am not feeling well or need a emotional pick me up! So since I am feeling crappy today I decided to make it & share it with you...

It is similar to Patti's that she already posted, but didn't include my secret Ingredients :)

3 C chicken Broth
2 cans tomatoes (28 oz)
1 can green chili's (4 oz)
1/2 C enchilada sauce
3 cloves garlic
1/2 an onion chopped
dash of cumin
salt and pepper to taste
cooked & shredded chicken breasts
cilantro
limes cut in sections

Simmer all above ingredients, except limes. squeeze a least one lime in each bowl ( this time I made it I didn't have limes so I used lime juice and simmered it in with other ingredients). The lime is the flavor that makes the soup! at least for me it is.

You can also add any of the following you like:
Grated cheese
tortilla chips (we like the lime tortilla chips)
also freshly cooked tortilla shells are great!
sliced avocados
sour cream

I am sure there are many other things you could add but these are our favorites.