Mushroom and Bacon Spinach Salad

Per the request of Angel :-). I'm glad you liked it so much!
I hope it's a hit at your party too!

INGREDIENTS:

Salad
1 cup sliced almonds
6 tablespoons sugar

1 head lettuce
1 bunch spinach
3/4 lb. sliced mushrooms
1/2 red onion, chopped
3/4 lb. bacon, cooked and crumbled
1 cup mandarin oranges, drained


Mustard Poppy Seed Dressing
3/4 tablespoons poppy seeds
1/3 cup white vinegar
3/4 oil
1/3 cup sugar
1 tablespoons red onion, grated
3/4 teaspoon salt
2 tablespoons mustard

DIRECTIONS:

1. Cook sugar and almonds over low heat stirring constantly until light brown and almonds are caramelized by the melted sugar.
   
2. Mix remaining 5 ingredients together.
3. Sprinkle almonds, bacon, and oranges on top just before serving. Serve with dressing.
4. For dressing, mix and chill.
   

Homemade Tomato Soup

I got this from the food network's website. I made it today for my allergic kid's lunch. The recipe below is doubled. Yields 8 servings.

INGREDIENTS

2 (14-ounce) can chopped tomatoes
1 and 1/2 cup extra virgin olive oil (I only used about 1/2 cup)
Salt and freshly ground black pepper
2 stalks celery, diced
2 small carrots, diced
2 yellow onions, diced
4 cloves garlic, minced
2 cups chicken broth
2 bay leaves
4 tablespoons butter (or margarine-for the allergic kid)
1/2 cup chopped fresh basil leaves (I didn't have this and didn't add it--and it was still delicious. I can't wait till I do have some though!)
1 cup heavy cream, optional (I used whole milk for me and goat milk for the allergic kid, but actually, it tastes fantastic without any milk or cream!)

DIRECTIONS

1. Preheat oven to 450 degrees F.
2. Strain the chopped canned tomatoes, reserving the juices, and spread onto a baking sheet, season with salt and pepper, to taste, drizzle with 1/4 cup of the olive oil and roast until caramelized, about 15 minutes.
3. Meanwhile, in a saucepan, heat remaining olive oil over medium-low heat. Add the celery, carrot, onion and garlic, cook until softened, about 10 minutes. Add the roasted chopped canned tomatoes, reserved tomato juices, chicken broth, bay leaf and butter. Simmer until vegetables are very tender, about 15 to 20 minutes. Add basil and cream, if using. Puree with a hand held immersion blender until smooth. (I dumped mine in my blender, I don't have an immersion blender.)

Hawaiian Haystacks

INGREDIENTS:

4 cups cooked rice

GRAVY:
1/4 cup butter or margarine (butter is yummier, but for my allergy kid, we use margarine)
1/4 cup flour
2 1/4-1/2 cups chicken broth
Lawry's Seasoning Salt to taste
1 cup cooked chicken, shredded

TOPPINGS:
1-2 cups grated cheddar cheese (to make milk free, eliminate cheese)
2 stalks celery, chopped
3 medium tomatoes, chopped
1 can pineapple chunks, drained
1/4 cup green onion, chopped
1/2 cup coconut
1/2 cup slivered almonds (optional)
1 can chow mein noodles

DIRECTIONS:
GRAVY:

1. In a saucepan over medium-low heat, melt butter
2. Add flour to make a roux
3. Add 2 1/4-1/2 cups of broth all at once
4. Continue stirring until thickened
5. Add seasoning salt and chicken
   

HAYSTACKS:

1. Layer rice, gravy, cheese, celery, tomatoes, pineapple, green onion, coconut, almonds, and chow mein noodles on individual serving plates.
2. Makes 8 servings.
   

Navajo Taco Fry Bread

I found a basic recipe for this on allrecipes.com. But I think the trick is to use Butter Flavor Crisco when frying! It was delicious!

INGREDIENTS:

2 cups all purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 cup milk (or goat milk)
Butter Flavor Crisco for frying

DIRECTIONS:

1. In a medium bowl, stir together the flour, baking powder, and salt. Stir in milk, and mix until the dough comes together. Add more flour if necessary to be able to handle the dough. On a floured surface, knead the dough until smooth, at least 5 minutes. Let the dough rest for 5 minutes.
2. Heat shortening in a large, deep heavy skillet to 365 degrees F (180 degrees C). Oil should be about 1-1 and 1/2 inches deep. Break off 3/4 cup sized pieces of dough, (I made 8 small balls) and shape into round discs 1/8-1/4 inch in thickness, making a thinner depressed area in the center. Fry breads in the hot oil until golden on both sides, turning only once. Drain on paper towels.
3. Top fry bread with beans, ground beef or chili, cheese, tomatoes and lettuce. Spoon picante sauce over. You can also top with other of your favorite taco toppings, such as onion, sour cream or guacamole.

Cream Cheese Frosting

This is from the Better Homes and Garden Cookbook. I love that book. My sister Melissa can't get enough of this frosting. Anytime I want to send some happiness her way, I make the chocolate version of this frosting with a chocolate cake. Yum!

INGREDIENTS:
1 8-ounce package cream cheese, softened
1/2 cup butter or margarine, softened (I prefer butter)
2 teaspoons vanilla
5 3/4 to 6 1/4 cups powdered sugar

DIRECTIONS:

1. Beat cream cheese, butter, and vanilla with electic mixer until light and fulffy. gradually add 2 cups of the powdered sugar, beating well. Gradually beat in additional powdered sugar to reach spreading consistency. This frosts tops and sides of two 8- or 9-inch layers. (Halve the recipe to frost a 13X9X2-inch cake.) Cover and store frosted cake in the refrigerator.

CHOCOLATE-CREAM CHEESE FROSTING:
Prepare as above, except beat 1/2 cup unsweetened cocoa powder into the cream cheese mixture and reduce powdered sugar to 5 1/4 to 5 3/4 cups. Makes about 3 2/3 cups.

Cheree's Lemon Pasta Sauce with Chicken and Veggies

This is something I threw together last night for dinner. It makes a lot (we ate it 2 nights in a row)! I was craving alfredo with veggies, but couldn't make it because of our allergic kid....so this was what I came up with instead. It was pretty tasty! My kids even liked it. They said they'd have it for breakfast, lunch, and dinner!

INGREDIENTS

3 Tablespoons olive oil
1/2 tsp crushed red pepper
chopped parsley
Juice of 2 lemons
Juice of 2 limes
3 garlic cloves, minced
2 cups chicken broth (made with pasta water)
a bit of dill (optional)

4 tomatoes, chopped
2 zucchini, chopped
1/2 red onion, chopped
2 cups cooked chicken
1 lb. cooked pasta, pasta water reserved (to make chicken broth)

DIRECTIONS

1. In one or two tablespoons of olive oil, saute a couple of cloves of minced garlic, a handful of chopped parsley, and the crushed red pepper.
2. Saute until the parsley changes to a deep green color.

3. Add about 3 cups of chicken broth (I like to use chicken base for my pasta, so I use my pasta water for the broth, mixed with the base).
4. Squeeze in the juice of a the lemons and limes.
   
5. In a separate frying pan, heat olive oil and add chopped red onion, and cook for 3 minutes. Add zucchini and cook for another 3 minutes. Add chopped tomato, warm.
   
6. Mix pasta, sauce, cooked vegetables together and serve immediately.
   

Crock Pot Baked Potatoes

This is a great way to bake potatoes without heating up your kitchen!

INGREDIENTS:
Potatoes

DIRECTIONS:

1. Wash and dry potatoes
2. Wrap in aluminum foil
3. Place in crock pot and cook on low for 8 hours

Sweet Mustard Chicken on Rice

Bake: 2 hours
Oven: 300ºF
Makes: 6-8 servings

I found this recipe on Recipezaar. The original recipe uses whole grain mustard, I switched that out for table mustard. Additionally, it's for grilled chicken. Since I don't own a grill, I thought the slow baking would be delicious...and it was!

INGREDIENTS:
1/4 cup cider vinegar
3 tablespoons table mustard
3 cloves garlic, peeled and minced
1 lime, juiced
1/2 lemon, juiced
1/2 cup brown sugar
1 1/2 teaspoons salt
6 tablespoons olive oil
ground black pepper to taste (I did about 1/4 teaspoon)
6 boneless skinless chicken breast halves or as many chicken breasts that will fit in a 9X13 baking dish

DIRECTIONS:

1. Whisk together ingredients for mustard sauce
   
2. Place chicken in a 9 X 13 inch pan
3. Pour mustard sauce over chicken
4. Bake for 2 hours, uncovered at 300º, basting chicken every 20 minutes
5. Serve over rice

Chicken with Artichokes and Pasta

I found this in Everyday Food here. I altered it switching out the cutlets for sliced chicken breasts. I also added an extra cup of chicken broth because I liked more sauce. Next time I may saute some onions before cooking the chicken and add some fresh diced tomatoes at the end.

INGREDIENTS:

Coarse salt and ground pepper
1/4 cup all-purpose flour
thinly sliced chicken breasts (about 1 1/2 pounds total, I used 2 breasts)
2 tablespoons olive oil
2 cups reduced-sodium chicken broth
1 can (14 ounces) artichoke hearts packed in water, rinsed, drained, and quartered
2 tablespoons rinsed and drained capers
2 tablespoons butter or margarine
8 ounces pasta
1/2 cup parsley leaves

DIRECTIONS:

1. Set a large pot of salted water to boil. Place flour in a shallow dish, and season with salt and pepper. Dredge chicken pieces, shaking off excess. In a large skillet, heat 1 tablespoon oil over medium-high. Cook chicken in batches, adding remaining oil as needed, until light golden, 1 to 3 minutes per side; transfer to a dish.
2. Add broth to skillet, and bring to a boil; cook until reduced by half. Add artichokes, capers, and the chicken with any juices. Gently swirl to combine, and bring just to a boil. Remove skillet from heat. Swirl in butter, and cover to keep warm.
3. Add pasta to boiling water. Cook until al dente; drain. Serve chicken and sauce over pasta, topped with parsley.

Chocolate Butter Frosting

This is adapted from the Better Homes and Garden Cookbook

INGREDIENTS:

6 tablespoons butter (or margarine), softened
1/4 cup unsweetened cocoa powder
4 1/4 cups sifted powdered sugar (about 1 pound)
2 tablespoons milk
1 teaspoon vanilla
Milk (or goat milk)

DIRECTIONS:

1. In a large mixing bowl beat butter until smooth. Beat cocoa powder into butter until well combined. Gradually add 1 cup of the powdered sugar, beating well. Slowly beat in the 2 tablespoons of milk and the vanilla
2. Gradually beat in remaining powdered sugar. Beat in enough additional milk to read spreading consistency.
   

This frosts on 13X9X2-inch cake. (Double the recipe to frost the tops and sides of two 8- or 9-inch cake layers.

Cheree's Strawberry Shortcake

This was one of the first desserts I made for my husband when we were dating. He's not a fan of strawberries, but this dessert is his "exception." If you're looking for a step up from the regular strawberry shortcake...this is it...it's the frosting that makes it!

INGREDIENTS:

1 9X13 baked yellow cake
Sliced strawberries
Double cream cheese frosting

DOUBLE CREAM CHEESE FROSTING:
2 oz cream cheese, softened
2 teaspoons milk
1 1/2 cups whipping cream
1/2 cup powdered sugar

DIRECTIONS:

1. In chilled large bowl, mix cream cheese and milk until smooth.
   
2. Beat in whipping cream and powered sugar with electric mixer on high speed, scraping bowl occasionally, until soft peaks form.
   
3. On individual serving dishes place a piece of cake with a generous dollop of frosting, topped with sliced strawberries.

Beef Taquitos

I got this from Family Fun Magazine. As soon as my oldest had a bite he said, "These are delicious!!! I want them for breakfast, lunch AND dinner!" So, folks, if you're looking for a kid-friendly recipe...this is it. For my allergic-kid, I left out the cheese in his Taquitos and served his with soy sour cream. I did change the recipe slightly using corn tortillas in place of the flour tortillas and Pam instead of vegetable oil.

INGREDIENTS:

1 tablespoon vegetable oil, plus more for brushing on the taquitos
1 medium onion, finely chopped
1 clove garlic, minced
3/4 pound lean ground beef
1 cup salsa, plus more for dipping
2 teaspoons chili powder
1/2 teaspoon salt
1/4 teaspoon pepper
20 corn tortillas
1/2 cup shredded Cheddar or Monterey Jack
Sour cream

DIRECTIONS:

1. Heat the oven to 400º. Heat the oil in a large skillet over medium heat. Add the onion and garlic and cook them for 3 minutes, stirring often. Add the beef and use a wooden spoon or a spatula to break it up while it cooks, until it is no longer red, about 3 minutes. Stir in 1/2 cup of the salsa, the chili powder, and the salt and pepper. Cook the mixture over low heat, stirring occasionally, for 10 minutes.
2. Place the tortillas on a plate and cover them with damp paper towels. Microwave them until warm and pliable, about 45 seconds. Top each tortilla with 2-3 tablespoons of the beef mixture, spreading it to an inch from the edges. Sprinkle cheese evenly over the beef.
3. Roll up the tortillas and place them on a foil-lined baking sheet with the seam sides down. Spray the taquitos lightly with Pam, then bake them until the filling is heated through and the tortillas are lightly browned, about 8 to 12 minutes. Serve them hot with sour cream and/or salsa. Serves 4 to 6.
   

Sweet-n-Spicy Slow Cooker Chicken

My sister recommended this recipe. She found it on My Kitchen Cafe who found it on Prudence Pennywise! Wherever you find the recipe, it's delicious! We had this for dinner tonight, and the hubby said it's a definite do-over. We served it in flour tortillas with shredded cheddar cheese, iceberg lettuce, chopped tomatoes, and sour cream. We also had some seasoned black beans and sweet rice on the side. Delicious!

INGREDIENTS:


1 lb. boneless, skinless chicken breasts

1 (14 ounce) can petite diced tomatoes, undrained

1/3 cup brown sugar

1/4 to 1/2 teaspoon crushed red pepper flakes


DIRECTIONS:

1. Coat inside of crock pot with no stick cooking spray.
   
2. Place all ingredients in crock pot.
   
3. Cook on high for 4-6 hours or on low for 8-10 hours, or until chicken shreds very easily with a fork.
   
4. Season to taste with salt and pepper. (Chicken will absorb liquid after it is shredded.)
   
5. Serve in tacos.

Cheree's Beef Stew

INGREDIENTS:

1/4 cup flour
1 teaspoon garlic powder
1 teaspoon dried thyme
1 teaspoon dried basil
1 teaspoon salt
1/2 teaspoon black pepper

1-2 lbs beef stew meat, cut into 3/4 inch cubes
2 tablespoons olive oil

1 medium onion, chopped
6 cloves garlic, minced
4-5 medium potatoes, peeled and cut into 3/4 inch cubes
5 medium carrots, sliced
1, 14 ounce can petite diced tomatoes
1 small can tomato sauce
2 cups beef broth or 2 cups water and 2 beef bullion cubes
1/4 teaspoon dried rosemary


DIRECTIONS:

1. Place flour, garlic powder, thyme, basil, salt and pepper in a plastic bag. Add meat pieces, a few at a time, shaking to coat. In a large skillet, brown meat, half at a time in hot oil; drain fat.
   
2. In a 5 quart crockery cooker layer meat, onion, potatoes, and carrots. Add garlic, tomato sauce, diced tomatoes, beef broth, and rosemary.
3. Cover and cook on low-heat setting for 10-12 hours or on high heat setting for 5-6 hours or until meat and vegetables are tender.
   

Michelle's Corn Bread

This is yummo! I made up my own corn bread recipe a while back, but this beats it hands down. My old recipe tastes more like yellow cake, and this recipe tastes like the corn bread I remember being served at Frontier Pies (they've since gone out of business where I live). It's sweet, dense, and delicious! It also worked well with my substitutes for my allergic kid.

INGREDIENTS:

1 cup butter, melted
1 1/3 cup sugar
4 eggs, beaten (I used the Ener-G Egg Replacer)
1 teaspoon baking soda
2 cups buttermilk (for my allergic kid, I used 2 cups goat milk + 2 tablespoons lemon juice, let it sit for 5 minutes before incorporating into the recipe)
2 cups yellow corn meal
2 cups flour
1 teaspoon salt

DIRECTIONS:

1. Melt butter.
2. Combine flour, cornmeal, and salt. Stir well.
   
3. In a separate bowl, combine melted butter and sugar.
4. In a 4 cup glass measuring cup, combine the 2 cups of buttermilk and 1 teaspoon of baking soda. Set aside.
5. Add eggs to the butter and sugar mixture. Stir. Add buttermilk mixture to egg and sugar mixture. Stir.
   
6. With a wooden spoon add flour/cornmeal/salt to wet ingredients. Stir until just combined. The mixture should be lumpy.
7. Bake in a preheated 350 oven for 30-40 minutes.
   

Quick Chickpea Curry

I got this out of the Everyday Food Magazine this month (thanks, Angela for the AWESOME Christmas gift again!). I wanted to try it for 2 reasons. 1. I love Indian food, and 2. It was allergy-kid friendly. It was delicious and very filling! My husband said this is a definite do-over. The other reason I like this meal is because it's inexpensive. You can buy the two cans of chickpeas for roughly $1.40. Add that plus an onion, rice, and what you use of your spices and you can feed your entire family for under $3.00! I served this over rice (1 and 1/2 -2 cups rice to 3-4 cups water). I also buttered and sprinkled garlic salt over pita bread and warmed that in the oven on 350 for 10 minutes. The pita bread is a nice side to use for scooping the curry!

Serves 4-6

INGREDIENTS:
1 tablespoon olive oil
1 large yellow onion, diced small
3 garlic cloves, minced
1 tablespoon curry powder
1 cinnamon stick, 3 inches (I substituted this with 1 teaspoon ground cinnamon)
1 pinch of ground cloves
2 cans (15 ounces each) no-salt-added chickpeas, rinsed and drained
3 tablespoons ketchup
1 teaspoon course salt
1/4 teaspoon ground pepper
2 cups water
chopped cilantro and lemon wedges (optional), for serving

DIRECTIONS:

1. In a large straight-sided skillet, heat oil over medium0high. Add onion and cook, stirring occasionally, until dark brown around edges, about 6 minutes.
2. Add garlic, curry, cinnamon, and pinch of cloves and cook, stirring until fragrant, 30 seconds.
3. Add chickpeas, ketchup, 1 teaspoon salt, 1/4 teaspoon pepper, and 2 cups of water.
4. Bring to a boil; reduce to a simmer, cover, and cook 20 minutes.
   
5. Uncover and increase heat to medium0high; cook until sauce is slightly reduced, 5 minutes.
6. Serve topped with cilantro, with lemon wedges along side if desired.