Empty Tomb Rolls

Ingredients:
 12 Rhodes rolls, or homemade dough, or crescent roll dough
 Several smaller marshmallows mushed together for each roll
 1/4 cup sugar
1 tablespoon cinnamon
1/4 cup butter, melted

Instructions:
Heat the oven to 350°.
Grease a  muffin tin.
Mix the cinnamon and the sugar in a bowl.
Press the dough out into a circle( or triangle if you're using the crescent roll).
Roll marshmallow in the butter and then in the cinnamon sugar and place on the dough.
Pinch the circle closed around the marshmallow or roll up the crescent roll with the marshmallow inside.
Put into muffin tin, brush with melted butter and put a heavy dosing of cinnamon sugar on to the top of the roll.
 If you are using a homemade dough or a Rhodes roll, let rest for 15 minutes before baking. If using a crescent roll pop into the oven immediately, and bake.
 Bake for 15 minutes or until golden. Serve immediately.

Tip:  if making for a function; bake day of function, and serve warm.

Korean Beef

Korean beef

 Ingredients:
1 pound lean ground beef
1/2 cup brown sugar
1/4 cup soy sauce
1 tablespoon sesame oil
3 cloves garlic, minced
1/4 teaspoon ground ginger
 1/2 to 1 teaspoon crushed red peppers (depending on how spicy you like it)
 salt and pepper
one bunch green onions, diced
rice, cooked

 Heat a large skillet over medium heat and brown beef with garlic in the sesame oil. Drain most of the fat and add brown sugar, soy sauce, ginger, salt and pepper and red peppers. Simmer for a few minutes to blend the flavors. Serve over steamed rice  and top with green onions.

Garlic-Rosemary Monkey Bread

 Ingredients:
 3 cups fontina cheese, shredded
7 cloves garlic, finely chopped
3 tablespoons chopped fresh rosemary
2 tablespoons chopped fresh flat leaf parsley
1/2 cup  unsalted butter, melted, plus more for Bundt pan
2 16 ounce cans of refrigerated buttermilk biscuits
olive oil and flaky salt for serving

 Preheat oven to 375°. Stir together cheese, garlic, rosemary, and parsley in a medium bowl. Please melted butter in a separate bowl. Cut each biscuit in half and roll each half into a ball.  Dip bowls in butter, then transfer to cheese mixture, rolling to coat. Transfer biscuits to this lightly greased bundt pan, overlapping slightly.

 Bake until golden brown, 23 to 25 minutes. Let bread cool for five minutes before removing from pan. Just before serving, drizzle with oil and top with flake salt.

15- Minute Coconut Curry Noodle Soup

2 tablespoons oil

• 3 garlic cloves, chopped
• 1 tablespoon fresh ginger, grated
• 3 tablespoons Thai red curry paste
• 8 oz. boneless chicken breast or thighs, sliced
• 4 cups chicken broth
• 1 cup water
• 2 tablespoons fish sauce
• 2/3 cup coconut milk
• 6 oz. dried rice vermicelli noodles
• 1 lime, juiced
• Sliced red onion, red chilis, cilantro, scallions to garnish

In a large pot over medium heat, add the oil, garlic, ginger, and Thai red curry paste. Fry for 5 minutes, until fragrant.

Add the chicken and cook for a couple minutes, just until the chicken turns opaque.

Add the chicken broth, water, fish sauce, and coconut milk. Bring to a boil. At this point, taste the broth for salt and adjust seasoning accordingly (add salt if needed, or if it’s too salty, add a bit of water).

Pour the boiling soup over the dried vermicelli noodles in your serving bowls, add a squeeze of lime juice and your garnishes, and serve. The noodles will be ready to eat in a couple minutes.

(Alternatively, you can add the noodles to the boiling broth to cook them, and then divide among serving bowls).

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15 Minute Coconut Curry Noodle Soup

Total Time: 15 minutes

Yield: 3 bowls

Ingredients

2 tablespoons oil

3 garlic cloves, chopped

1 tablespoon fresh ginger, grated

3 tablespoons Thai red curry paste

8 oz. boneless chicken breast or thighs, sliced

4 cups chicken broth

1 cup water

2 tablespoons fish sauce

2/3 cup coconut milk

6 oz. dried rice vermicelli noodles

1 lime, juiced

Sliced red onion, red chilis, cilantro, scallions to garnish

   

In a large pot over medium heat, add the oil, garlic, ginger, and Thai red curry paste. Fry for 5 minutes, until fragrant. Add the chicken and cook for a couple minutes, just until the chicken turns opaque.

Add the chicken broth, water, fish sauce, and coconut milk. Bring to a boil. At this point, taste the broth for salt and adjust seasoning accordingly (add salt if needed, or if it's too salty, add a bit of water). Pour the boiling soup over the dried vermicelli noodles in your serving bowls, add a squeeze of lime juice and your garnishes, and serve. The noodles will be ready to eat in a couple minutes.

(Alternatively, you can add the noodles to the boiling broth to cook them, and then divide among serving bowls).

Paprika Pork Tenderloin with Roasted Potatoes and Dill Cream

Ingredients:
 1 pound small red potatoes haved or quartered if large.
 3 tablespoons olive oil, divided
2 1/4 teaspoons kosher salt, divided
2 teaspoons Paprika
 1 teaspoon onion powder
3/4 teaspoon black pepper, divided
1 pound pork tenderloin, trimmed
3/4 cup sour cream
3 tablespoons fresh dill sprigs,  chopped, plus more for serving

 Preheat oven to 425°. Toss potatoes with 2 tablespoons oil and 1 teaspoon Salt on a rimmed baking sheet. Roast until browned and tender, 20 to 22 minutes.
 Combine paprika, onion powder, 1 teaspoon salt, 1/2 teaspoon pepper; season pork with spice mixture.
 Heat remaining 1 tablespoon oil in a large oven proof skillet over medium high. Add pork and cook, turning occasionally, until browned on all sides, 5 to 6 minutes. Transfer skillet to oven and roast until thermometer inserted into thickest portion  of pork registers 145°, 12 to 15 minutes. Let it rest for five minutes before slicing.
 Stir together sour cream, dill, and remaining 1/4 teaspoon salt and pepper. Serve pork with dill cream and potatoes; garnish with dill sprigs.

Vaporizing Shower Melts

Vaporizing Shower Melts

Feeling stuffy? Feeling a little cold coming on? Just want to pamper yourself? These are so great when I am feeling congested. I just peel the paper off the melt and place onto the bottom of the shower where the hot water can melt it, letting me breath deeply.

Ingredients
1 C. Baking Soda
1/2 C. Corn Starch
6-8 Tbs Vic's Rub
6 Tbs water
Ultra Fine Glitter (Optional)
Mini Cupcake Liners
Mini Cupcake Tin

Instructions
1. Combine the Baking Soda and the Corn Starch.
2. Add in Vic's, Mix until fully combined.
3.  Mix in Water 1 Tbs at a time. You don't want it to be runny, if you get too much water, add more Corn Starch.
4. Spoon the mixture into the liners in the tin.
5. Sprinkle the glitter onto the top. (Optional, but a great touch for gift giving)
6. Let dry overnight.
7. Place into cute jars or a large Tupperware to be used when congested.

Slow Cooker Lasagna

Ingredients

• 1 pound lean ground beef
• 1 onion, chopped
• 2 teaspoons minced garlic
• 1 (29 ounce) can tomato sauce
• 1 (6 ounce) can tomato paste
• 1 1/2 teaspoons salt
• 1 teaspoon dried oregano
• 1 (12 ounce) package lasagna noodles
• 12 ounces cottage cheese
• 1/2 cup grated Parmesan cheese
• 16 ounces shredded mozzarella cheese

Directions

1. In a large skillet over medium heat cook the ground beef, onion, and garlic until brown. Add the tomato sauce, tomato paste, salt, and oregano and stir until well incorporated. Cook until heated through.
2. In a large bowl mix together the cottage cheese, grated Parmesan cheese, and shredded mozzarella cheese.
3. Spoon a layer of the meat mixture onto the bottom of the slow cooker. Add a double layer of the uncooked lasagna noodles. Break to fit noodles into slow cooker. Top noodles with a portion of the cheese mixture. Repeat the layering of sauce, noodles, and cheese until all the ingredients are used.
4. Cover, and cook on LOW setting for 4 1/2 hours.

Bow Ties with Sausage, Tomatoes and Cream

Ingredients

• 1 (12 ounce) package bow tie pasta
• 2 tablespoons olive oil
• 1 pound sweet Italian sausage, casings removed and crumbled
• 1/2 teaspoon red pepper flakes
• 1/2 cup diced onion

• 3 cloves garlic, minced
• 1 (28 ounce) can Italian-style plum tomatoes, drained and coarsely chopped
• 1 1/2 cups heavy cream
• 1/2 teaspoon salt
• 3 tablespoons minced fresh parsley

Directions

1. Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
2. Heat oil in a large, deep skillet over medium heat. Cook sausage and pepper flakes until sausage is evenly brown. Stir in onion and garlic, and cook until onion is tender. Stir in tomatoes, cream, and salt. Simmer until mixture thickens, 8 to 10 minutes.
3. Stir cooked pasta into sauce, and heat through. Sprinkle with parsley.

Pantry Honey-Mustard Chicken

I found this tasty recipe on the McConkie Menu. It looked easy and cheap, and yummy. People, its so good, we have had it several times since I found this on their site. I modified the recipe some, so that there would be more sauce to serve over rice.

2 cans Cream of chicken soup
2/3 Cup Mayonnaise
2 chicken breasts, trimmed, sliced into chunks, cooked in a small amount of oil.
3 Tbl Honey
2 Tbl Spicy Brown Mustard

After cooking the chicken, throw all other ingredients into the pan, heat to a simmer, and serve over rice.

Mozzarella Stuffed Meatballs Slow cooker

The I ran across this recipe on Facebook of all places. It came from a page called Tasty.

Directions:

Cut low moisture mozzarella cheese into 3/4 inch cubes cubes. Store in refrigerator while preparing the meat.

In a large mixing bowl combine: 
1 pound ground beef
1 pound hot Italian sausage
1/2 tsp garlic powder
2 tsp salt
1 tsp black pepper
1 cup bread crumbs
1/4 cup parmesan cheese
2 eggs
1/2 cup whole milk
1/2 cup chopped parsley

Roll golf ball sized balls with the meat mixture. Squish mozzarella cube into the center and pull the edges of the meat ball around it until it’s a new ball again.

Arrange meatballs in slow cooker and cover in tomato sauce.  I layered the sauce as i went, so that the meat wouldn't stick together. I used 2 cans of 24oz. pasta sauce.

Cook on high for 3 to 3 1/2 hours.

Serve over cooked pasta. 

Cheesy Chicken Tortellini Soup

I adapted this recipe from one I found on the Craftaholics Anonymous site Cheesy Chicken Tortellini Soup Recipe . It looked so good and easy. I did make a few adaptations, but essentially its the same. My notes are in red.

Cheesey Chicken Tortellini Soup Recipe

2 – 12.5oz Canned Chicken, drained -  I used 2 freshly sliced and poached chicken breasts.

2 – 14.5oz Canned Chicken Broth

3 – 10.5oz Cans Cream of Chicken Soup

1 – 15 oz Canned Corn, drained 

1 – 14.5oz Green Beans, drained

1 – 15oz Canned Carrots, drained

Instead of canned veggies (Previous 3 ingredients), I used 3 bags of frozen mixed veggies (Ours were on sale, and I dislike the taste of canned green beans.

2 cups Water

1 Medium onion, diced - I used a whole onion, diced. Ben loves onion...

3 Tablespoons Garlic Powder

1 teaspoon Basil

½ teaspoon Oregano

½ cup shredded Parmesan cheese - I used 2/3 Cup, mostly by accident, but it was good.

30oz Frozen Cheese Tortellini

 DIRECTIONS

In a large pot, combine all ingredients except the Parmesan Cheese and Cheese Tortellinis. Bring to a boil over medium heat, stirring constantly. Simmer for 20 minutes and then add Parmesan Cheese and Cheese Tortellinis. Simmer for another 10 minutes. I like to serve with this soup with rolls or breadsticks.

Creamy White Turkey Chili

This is a recipe I've had for a few years now. I got it from a former roommate, Kris. Its so yummy and I give her total credit for this delicious Turkey Chili.

Ingredients
1 lb Ground Turkey
1 medium Onion
1 1/2 tsp Garlic Powder
3 cans Great Northern Beans - drained, rinsed
1 1/2 cups Chicken Broth
8 oz Green Chilies
1 tsp. Salt
1 Tbl Ground Cumin
1/2 tsp Pepper
1 cup Sour Cream
1 pint Heavy Whipping Cream
1 Block Cream Cheese
2 Cups Jack Cheese

Directions
Brown turkey, onion and garlic powder. Add cream cheese and heat until melted.
Transfer to crock pot. Add remaining ingredients.
Heat on high 3- 3 1/2 hours, Low 7 hrs.

Serve with crackers or fresh French Bread.

Black Bean Taco Soup

This is a recipe I stole from  www.sixsistersstuff.com. I ran across this site while looking for a good recipe for taco soup. It was super easy to make and Ben loved it! It will be made in this house multiple times this winter, I'm sure of it.

Ingredients:
1 lb ground beef (or ground turkey tastes so good in this recipe too!)
1 medium onion, chopped
1 package mild taco seasoning mix
1 16 oz can corn (undrained)
1 16 oz can black beans, drained and rinsed (you could use kidney beans or pinto beans)
1 14 oz can stewed tomatoes
1 14 oz can diced tomatoes
1 8 oz can tomato sauce
1 4 oz can diced green chilis
tortilla chips
Other taco toppings you like (cheese, sour cream, avocado, etc)

Directions:
Brown meat and onion, drain.
Stir in taco seasoning, corn, black beans, tomatoes, tomato sauce, and green chilis. Simmer on low heat for 20 to 30 minutes.
Serve with tortilla chips and your favorite toppings.

This makes an easy freezer meal too! After cooking, let soup cool down and then dump into a gallon-sized Ziploc bag or other freezer container. When you want to eat it, let it thaw in the fridge for 24 hours and then simmer on the stove until heated all the way through or microwave until heated all the way through. You could also put it in your crock pot and cook on low for 2-3 hours to re-heat it.

Tater Tot Casserole

2/3 bag of Tots
1 can Cream of Mushroom Soup
1 can of Evaporated Milk
1 lb ground hamburger
1 whole chopped Yellow Onion
4 Tbl chopped Green Onion
Grated Cheese- to taste
Dash of Cayenne Pepper
1 can of corn- or equivalent in frozen corn

Brown ground beef with the yellow onion. Drain. Mix soup and milk with green onion. Place 1 layer of tots on bottom of 9x13 casserole dish. Pour corn over tots evenly. Pour 1/2 of soup mix over tots & corn. Layer grated cheese and the ground beef & onions. Pour remaining soup and cheese over the top. Sprinkle lightly with cayenne pepper.

Bake 350 degrees for 35-45 minutes.

Chicken Pillows

• 3 oz. Cream Cheese, softened
• 3 Tbl Butter (2 Tbl for mixture, 1 Tbl for top)
• 2 C. Chicken, cubed and cooked
• 1/4 tsp. Salt
• 1/4 tsp. Pepper
• 2 Tbl Milk
• 1 Tbl Chopped Green Onion
• 1/2 of small can of Diced Green Chilies
• 1 small can of Sliced Mushrooms, drained
• 3/4 C. seasoned Bread Crumbs
• 8 oz can of Crescent rolls
• 1 can of Cream of Chicken soup

Blend Cream Cheese, and 2 Tbl of melted butter until smooth. Add next 6 ingredients and mix well. Separate crescent rolls. Divide meat mixture into roll, and then bring the tail of the roll up to cover the mixture. Brush with melted butter and roll in bread crumbs. Cook on ungreased baking sheet, 350 degrees for 20-25 minutes, or until golden brown.

Serve with mashed potatoes or rice. Use remaining mixture, and can of Cream of Chicken, mix together, heat and serve as a gravy for the mashed potatoes or rice.

Marinated Baked Pork Chops

I really love these Pork Chops. Ben liked that they were a little sweet without being to overly saucy. I doubled the recipe for the sauce, as I wanted to serve with potatoes as the gravy.

• 1 tablespoon soy sauce
• 2 tablespoons vegetable oil
• 1 tablespoon Worcestershire sauce
• 1 teaspoon lemon juice
• 2 tablespoons brown sugar
• 2 tablespoons ketchup
• 6 pork chops, trimmed

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a small bowl, thoroughly blend soy sauce, vegetable oil, Worcestershire sauce, lemon juice, brown sugar, and ketchup.
3. Place pork chops in a medium baking dish, and spread with 1/2 the sauce.
4. Bake pork chops 30 minutes in the preheated oven. Turn, and spread with remaining sauce. Continue baking 30 minutes, or until internal temperature of the chops has reached 145 degrees F (63 degrees C).
   
   
   
   

No-Bake Dreamsicle Cheesecake Recipe

I made these the other day for Ben & I. They were so good that they disappeared before I got a picture. I got the recipe from Craftaholics Anonymous, love this site. http://www.craftaholicsanonymous.net/no-bake-orange-dreamsicle-cheesecakes-recipe

Prep Time: 20 minutes

Ingredients:

• 2 8 ounce packages cream cheese, softened
• 1/2 cup orange juice
• 2-3 teaspoons vanilla extract
• 1 1/2 tablespoons orange zest (zest of 1 large orange)
• 3/4 cup powdered sugar
• 1/2 cup graham cracker crumbs
• whipped cream
• 4 orange sugar candies

Directions:

Beat the cream cheese in a stand mixer, on medium, or food processor until smooth. Add the orange juice, orange zest and vanilla extract. Pulse/mix until everything is well-combined. Then slowly add the powdered sugar. When everything is well combined, turn off your machine.

In the bottom of each glass, evenly place 2 tablespoons graham cracker crumbs. Distribute the cheesecake mixture into the glasses so that it is evenly distributed amongst your glasses. Put the glasses in the refrigerator to chill and set for 2-3 hours.

After the cheesecakes set, top the cream cheese mixture with whipped cream. Garnish with an orange candy.

Note: Taste the cream cheese mixture before assembling to see if you want to add an additional teaspoon of vanilla extract.

No-Bake Oatmeal Cookies

 

Ingredients

2 c. sugar
1/3 c. Cocoa
1/2 c. milk
1/2 c. butter
1 tsp. vanilla
1/2 tsp. salt
3 c. quick oats
1 c. coconut
1/4 c. peanut butter

Instructions

In large sauce pan combine sugar, cocoa, milk, and butter and boil for 3 minutes, stirring constantly.
Add vanilla and salt and peanut butter. Stir in oatmeal and coconut. If its too runny, add more quick oats to thicken. Drop onto wax paper, let cool.

Onion Baked Chicken

 

Ingredients

• 10 chicken breast tenderloins or strips
• 1/4 cup margarine, melted
• pepper to taste, salt lightly
• 1 (1 ounce) envelope dry onion soup mix
• 3/4 cup water

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Place chicken in a 9x13 inch baking dish. Pour melted margarine over the chicken strips. Season with salt and pepper, and sprinkle with dry onion soup mix.
3. Pour 3/4 of a cup of water into the bottom of the pan, helping the chicken stay moist.
4. At 30 minutes, turn the chicken and pepper the bottom of the chicken.
5. Bake 40 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.

Merika's Miracle Cookies

Made these this week after work- knew I needed something to take to the ladies I VT on Wednesday, and also I signed up to take a dessert to someone on Thursday, and was feeding the missionaries on Friday. I made them smaller than usual so I would have plenty and could let the missionaries each take home a bag of cookies.