Grandma Evans' No No's

My grandma Evans used to make these delicious truffel-like candies. I asked her why they were called No-No's, and she said it was because you keep wanting to eat more and more, and you have to tell yourself NO NO! It's true! They are simply irresistable! And ridiculously simple! Below are 2 versions- my Grandma's recipe, and my adaptation... a little more decadent!

Grandma Evans' No-No's

1 large tub Cool Whip (NOT low fat!)
2 large (giant size) chocolate bars (Symphony bars are my favorite)
2 C. crushed Nilla wafers

Melt chocolate bars in microwave in 30 second intervals until smooth and creamy. Combine with Cool Whip and refridgerate for an hour or until stiffened. Scoop into balls and roll in cookie crumbs. Place on wax paper on a cookie sheet and freeze or refridgerate until more solid. Place in covered container and try not to eat them all immediately!

Erin's almond No-No's

1 pint heavy whipping cream, whipped stiffly
2 giant milk chocolate bars (Dove, or Symphony)
1 C. dark chocolate (Dove, or really good brand)
1 tsp. almond extract
2 C. chopped almonds

Melt chocolate in microwave in 30 second increments until smooth and creamy. Add almond extract. Combine with whipped heavy cream and refridgerate until stiff. Scoop into tablespoonfulls and roll in crushed almonds. Place on wax paper cookie sheet and refridgerate or freeze until firm. Keep in covered container.

Christmas Chocolate Orange Cookies

The other night I was desperate for chocolate chip cookies. I had found an old recipe I used to use several years ago entitled "The Best Chocolate Chip Cookies Ever", so I tried them. The problem was I had no chocolate chips. However, I did have a dark chocolate orange (the kind you whack and unwrap), so I chopped it up in chunks and used that. Hello---- totally fabulous!!! My husband suggested I add coconut to the next batch, so I did and they were even MORE fabulous! So, here they are...

Christmas Chocolate Orange Cookies by Erin Taylor

preheat oven to 350 deg.

add in a mixing bowl and cream together:

1 C. granulated sugar
1 C. brown sugar
1/2 C. butter
1/4 C. Shortening
2 eggs
1/4 C. oil
2 tsp. Vanilla

Next, add:

3 C. flour
1 tsp. baking soda
1 tsp. salt

Finally, add the following and mix until combined, (but don't over mix):

1/2 dark chocolate orange (chopped into chunks)
1 1/2 C. milk chocolate chips
1 C. shredded coconut (optional)
1/2 C. chopped nuts (walnuts, macadamia nuts, or almonds)
1/4 C. dried craisins (optional)

  Spoon out large tablespoonfulls onto a cookie sheet. Bake for 10 minutes until barely golden brown on top. Remove from oven and let sit a few minutes before transfering to cooling rack.

Eggs Elizabeth (cream cheese scrambled eggs)

Scrambled eggs... move on over! I had these eggs at a really nice restaurant in Yellowstone years and years ago and have recreated them with my own flair. These super easy, super elegant eggs will make your ordinary beakfast extraordinary!!!

Eggs Elizabeth ( by Erin Taylor)

6-8 eggs
1/4 C. water

Beat together and add:

4 oz. (1/2 block) cream cheese, softened.

Whisk together. The cream cheese will look more like cottage cheese when beaten in the eggs.

Heat large skillet. Spray with pan spray. Add 3 Tbsp. butter to pan and melt. On medium-high heat pour egg mixture in pan and scrape bottom and sides with spatula continuously until eggs begin to solidify and "scramble" together. Add:

dash of salt to taste.

As soon as eggs are no longer runny remove from heat. Stir it:

1/4 C. chopped parsley

Serve!

Super Easy Scones with Orange Honey Butter

Scones! Gotta love em, right? Well, with orange honey butter they're even better! Try em today!


Rhodes Scones

8 frozen Rhodes Texas Rolls, thawed

deep frying pan with 3" oil, heated.

Press roll dough flat and shape with fingers into about a 4" diameter circle. Place in hot oil and cook on both sides until golden brown. Dust with powdered or granulated sugar for a fancy effect.  Keep warm in warm oven until ready to serve.

Orange Honey Butter

1 stick butter, room temperature
1 Tbsp. grated orange rind
1/4 C. honey

Mix all together and set aside in refridgerator for 15 minutes.  Spread over hot scones and try not to eat too many!!!! Delicious!!!!!

Apple Pecan Waffles with Cinnamon Vanilla Syrup

The basic waffle recipe is from Alton Brown. (my food hero!) However, I have tweaked it just a bit, and added my own ingredients to "gourmet" it up. Seriously, it doesn't get any more delicious than this on a Saturday morning!

Apple Pecan Waffles
Basic Waffle Recipe (Alton Brown)

1 C. all-purpose flour
1/C. whole-wheat flour, (I used reg. flour- makes the waffles a bit lighter and fluffier, but less healthy)
1/2 teaspoon baking soda
1 tsp baking powder
1 tsp salt
3 Tbsp. sugar
3 whole eggs, beaten
2 Tbsp.unsalted butter, melted
2 C.buttermilk, room temperature
Vegetable spray, for waffle iron (I brush Crisco on the iron instead. Makes it a little more crispy.)

Erin's Add-ins:

1 C. chopped pecans
1 C. chopped dried apples
2 tsp. vanilla
2 tsp. cinnamon

Directions
Preheat waffle iron according to manufacturer's directions.


In a medium bowl whisk together the flours, soda, baking powder, salt, and sugar. In another bowl beat together eggs and melted butter, and then add the buttermilk. Add the wet ingredients to the dry and stir until combined. *add pecans and apples, cinnamon and vanilla* Allow to rest for 5 minutes.


Ladle the recommended amount of waffle batter onto the iron according to the manufacturer's recommendations. Close iron top and cook until the waffle is golden on both sides and is easily removed from iron. Serve immediately or keep warm in a 200 degree F oven until ready to serve.
*Serve with Cinnamon Vanilla Syrup, and sprinkle chopped pecans and a few chopped apple pieces on top when serving.


Cinnamon Vanilla Syrup (by Erin Taylor)

in a saucepan, combine:
2 C. granulated sugar
1/2 C. corn syrup, light
1/2 C. (1 stick) butter
2 C. water
1 tsp. cinnamon
pinch of salt

bring to boil using a candy thermometer to the Syrup stage (or until it thickens- about 4 minutes). Remove from heat and add 1 tsp. vanilla.

Stir in 2 Tbsp. heavy cream just before serving (optional)

Keep left over syrup in refridgerator.

Ratatouille... Julia Child's Style... sort of!

I made Ratatouille last night with eggplant, zucchini, and tomatoes from our garden! This recipe never fails to amaze me, how layering each vegetable (like a lasagna) and baking (which is different from most recipes which are done stovetop) can result in such a rich, deep flavored dish- and all from vegetables!!! I highly recommend this recipe as a main dish, or a delicious, healthy side! *note: though this recipe takes more time than just "throwing" everything in a pot, you are rewarded with full flavor when you take the time to make it correctly!

Ratatouille ( recipe from Julia Child, adapted by Erin)

1 lb. eggplant, cut in long slices or rounds (about 1/4" thick, 3-4" long)
1 lb. zucchini, cut in half, and then sliced lengthwise (1/4" thick, 3-4" long)
1 1/2 C. sliced onion
2 green peppers (sliced thinly)(optional, can be omitted if not available.)
1 lb (approx. 4 med.) tomatoes- peeled, seeded, and sliced
3 Tbsp. fresh parsley, chopped
2 Tbsp. garlic, chopped
Salt
Olive oil

Preheat oven to 425 deg.

After slicing eggplant and zucchini, generously salt each slice and let sit for 10 minutes while preparing the rest of the vegetables. Remove moisture that has beaded up on the surface of the eggplant and zucchini with a paper towel, and wipe off excess salt. Heat large skillet. Brush each slice of eggplant and zucchini with olive oil and place on skillet. Lightly brown on each side, and set aside. In large skillet, heat a few tablespoons of olive oil and add onion slices. Cook about 10 minutes on med-high heat, stirring frequently until onions are soft and beginning to carmelize. Add green peppers, cover and cook another 5 minutes on medium heat. Finally, add tomatoes and cook until much of the liquid has cooked out- about another 7 minutes). Add chopped garlic and fresh parsley.

In cast iron casserole dish, (or glass baking dish if you don't have cast iron, and I don't!) place two large spoonfulls of tomato-onion mixture in bottom of pan. Spread to cover bottom. Next, place a layer of eggplant (sprinkle with a little salt) followed by a layer of zucchini (sprinkle with salt). Then, add a few spoonfulls of tomato mixture again. Spread evenly . Repeat with Eggplant,zucchini, and tomato mixture. Drizzle about 2 Tbsp. olive oil over top and sprinkle with a little salt.

Place, uncovered, in hot oven. After 20 minutes, pull out of oven and spoon juices from sides over the top. Return to oven and bake another 20 minutes. This dish will not have a lot of juices because they reduce during the cooking process. However, the flavors are all intensified through the baking process, and your final product should have a rich, dark color on top, and a very deep aroma.

Let sit a few minutes before serving.

Great as leftovers the next day eaten cold or hot!

Bruschetta and Crusty Bread

Bruschetta (Broo-sketta not brooshetta) is my new favorite lunch!!! Yummy sweet and tart tomatoes and calamata olives with fresh mozzerella cheese and fresh basil- what's not to love? We eat this almost every day around our house once our tomatoes come in. Once you try it, you'll crave it, too! Trust me!

Bruschetta with Crusty Bread by Erin Taylor

3 med. ripe tomatoes
2 tbsp. chopped basil (fresh is absolutely necessary!)
5-7 pitted Calamata olives, chopped
1/2 C. fresh mozzerella cheese (the soft kind packed in liquid), cubed in 1/2 inch cubes (for a Greek twist, substitute Feta cheese here.)
2 Tbsp. grated parmesan cheese
"drizzle" olive oil (probably about 1 Tbsp. but I never measure!)
2 Tbsp. Balsamic Vinegar
Salt and pepper to taste

Combine all above ingredients and let "marinate" in refridgerator while you complete the next step.

Crusty Bread

6 slices (1" thick) crusty italian bread or french bread
1/2 C. olive oil, or Canola oil with a little olive oil added
Medium frying pan.

Heat oil on Med. High heat. Place a few slices of bread and fry for about 30 seconds on each side or until golden brown. Remove promptly and place on paper towel. Lightly salt bread if desired.

Spoon bruschetta on bread slices and top with a little grated parmesan cheese. De-Licious!!!!!

Paula Deen's Yeast Biscuits

                             

I cannot make biscuits to save my life. They end up little flat disks of hard flour. I have always used frozen biscuits, and it has worked out fine. However, I watched an episode of Paula Deen, and she made these yeast biscuits that were so fluffy and yummy looking I had to try them. You know what? I can totally make biscuits now!!! They are easy, and delicious- sort of a cross between a biscuit and a roll. So, try them today! (I halfed the recipe she had because it just makes waaaay too many for an average size family. This recipe makes 8-10)

Paula Deen's Yeast Biscuits

Preheat oven to 400 deg. F

mix together in mixing bowl:
1 pkg. yeast
1/4 C. lukewarm water
2 Tbsp. sugar

add to yeast mixture:
2 1/2 C. flour
1/2 tsp. baking soda
1/2 tsp. salt
1/2 Tbsp. baking powder
1/4 + 1 Tbsp. shortening
1 C. buttermilk

mix all ingred. together until incorporated, but don't over mix. Place dough on floured surface and knead until not too sticky to handle; roll out to about 1/2" thick. (here's where I changed her recipe, I don't use a biscuit cutter- I like things to be as simple as possible!) Form dough into rectangle or square and cut into 8-10 equal size squares. Spray baking pan or baking dish. Form each square into a circle (if you want) and place in pan, or in dish- 2 inches apart. Bake for about 12 minutes, until nice and golden on top.

Great served with butter and homemade jam, or eaten as biscuits and sausage gravy!!!!

Pu- Pu Pork Loin Chops (grilled asian pork chops)

We don't eat a lot of pork around our house. My husband doesn't like anything with bones, and pork is so easy to overcook and make too dry. I made up this recipe for marinated pork chops (boneless, of course) that is out of this world full of flavor, and soooo tender and juicy, and the whole thing takes about 20 minutes from start to finish! (the name Pu Pu comes from a chicken recipe I make using a similar marinade, and NO, it isn't like Poo Poo!)

1 2-3 lb. Pork Loin Roast, Center Cut
1/2 C. Soy Sauce (I used low sodium and it tasted great!)
1/2 C. Brown Sugar
1 Tbsp. Garlic Powder
2 Tbsp. Olive Oil
*1 Tsp. Salt( needed ONLY if using low sodium soy sauce)

Prepare pork loin. Cut roast into 1" slices (will get about 6 from the roast). Pound out each cutlet until about half the thickness. Mix soy sauce, brown sugar, garlic powder, olive oil and salt in a bowl. Place pieces of pork in a shallow baking dish or bowl and pour sauce over the top. Turn pieces of meat until fully coated. Cover with plastic and let sit for about 10 minutes. While waiting for meat to marinate, preheat your grill. (I used a gas grill outside.)

On medium high heat, place each cutlet on the grill and close lid. Cook on each side about 5 minutes. (When meat is done it will no longer be pink inside, but don't cook too long or it will get tough.)

When finished, to keep your meet nice and tenter place on plate and cover with foil for a few minutes to let the juices soak in before serving.

Great with fried rice, stir-fried vegetables, or a nice asian salad!

Layered Chiffon Pie

Someone asked me once, "How do you make a jello pie?" I had absolutely NO idea! Growing up in Utah it is practically imprinted in your DNA to know every Jello recipe there is, right? I must have missed that somehow! Well, I asked a checkout lady at the grocery store how to make a jello pie. I tried it and it was.... ok. Then, I made one "Erin Style" and it has been one of our summertime favorites every since! It is beautiful,light and fluffy, and super easy! You can use any flavor of jello you like, (lime jello tastes like Key Lime pie with a gingersnap crust!) and it tastes great frozen (like an ice cream cake) or refridgerated! We always make one for Easter because the different striped layers look like Easter eggs!

Layered Chiffon Pie
by Erin Taylor

1- small tub Cool Whip
2 blocks cream cheese, softened (can use lowfat for a lighter dessert)
1/2 C. powdered sugar (or granulated sugar)
1- large tub Cool Whip (or two small)
1 small box Jello (any flavor)
1/2 C. hot water
1 box Nilla wafers (crushed)(or ginger snaps, shortbread cookies, graham crackers, oreos, macaroons)
1/2 C. melted butter

Mix melted butter with crushed cookies and press in bottom of a springform pan (do not make it come up the sides, keep it all on the bottom)

Stir the 2 blocks of cream cheese with the 8 oz. container of coolwhip and 1/2 c. powdered sugar. Spread over cookie crust in pan, make top level and smooth.

Dissolve Jello packet in 1/2 C. hot water.(will not be completely dissolved, and that's ok.) In bowl combine large container whipped cream (reserving about 1 C. to spread on top of dessert when finished) and gently fold in Jello so it is incorporated, but doesn't deflate the whipped cream. Spread this mixture over cream cheese mixture and flatten top. Spread remaining whipped topping over pie and cover with plastic. Place in freezer for 3 hours, or refridgerate until ready to serve.

*For thawed pie, remove from freezer about an hour before serving

Egg Foo Yummmm!!!!

Does anyone ever order Egg Foo Young at chinese restaurants? I didn't think so. However, I had to do something with a bunch of leftover beaten eggs once and came up with this. My husband LOVES it, and he hates chinese food. Try it- they're super fast and quite yummy.

Egg Foo Yummm!!!!

5 eggs, beaten
2 Tbsp. soy sauce
1 Tsp. Baking Powder
2 Tsp. Corn starch
1 C. fresh bean sprouts (or half a can of sprouts)
1 C. frozen peas, corn, carrot and green bean mix
1 can tiny shrimp, or 1 C. chopped ham
Canola oil

Put 1/4 C. oil in large pan and heat. Scoop out mixture one half cup at a time and place into hot oil. Use spatula to keep batter from spreading out across pan. Once eggs are set and not running anymore, place lid on pan and cook on med. heat for 3 minutes. Turn with spatula and continue cooking until firm in center. Place on plate and smother with gravy. (below)

Chinese Gravy

1/4 C. Brown or chicken gravy mix
1 1/2 C. water
2 Tbsp. Soy Sauce
1 tsp. canola oil
corn starch for thickening if needed

In saucepan combine gravy mix and water. Whisk until lumps are gone. Add soy sauce and oil and heat until sauce comes to a boil and begins to thicken. Lower heat and simmer, stirring often. (Mix 1 Tbsp.cornstarch with 3 Tbsp. water and add to gravy if not thick enough.) Pour over Egg Foo Yummm and enjoy!

Disneyland Clam Chowder

I just got back from Disneyland and it was awesome! But one of my most favorite parts was eating the BEST clam chowder I've ever had in my entire life in the New Orleans section of Frontier Land. I HAD to get the recipe, and here it is! Put it in a sourdough bread bowl and enjoy every creamy delicious spoonfull!!!


Disneyland Clam Chowder


Café Orleans
French Market Restaurant
Royal Street Veranda

Ingredients

1/4 lb. butter
1 1/2 c. chopped onion
1 c. chopped celery
3/4 c. all purpose flour
1 quart milk (I strongly suspect they used half and half, or at least whole milk- erin)
1 1/2 c. chopped clams, reserving juice
1/2 c. chopped green bell pepper
1/2 c. chopped red bell pepper
1 cube instant chicken broth
3/4 t. salt
1/4 t. white pepper
1/4 t. thyme
1 1/2 c. cooked and diced potatoes

Directions

In a medium saucepan, melt butter; add onions, celery, red and green peppers and thyme. Saute until tender. Add flour and chicken broth cube; cook over low heat for 5-10 minutes.
Add milk and reserved clam juice. Simmer for 20 minutes, stirring constantly. Add clams, potatoes, salt and pepper. Simmer for 5 minutes over low heat.
Yield: 4-6 servings.

English Meat Pies ( or "Pastys" as they call them over the pond.)

When I was in England, one of my main goals was to try their "Pastys" (with a short "a" sound)- pastry covered meat pies. Ever since I saw Harry Potter, I just had to have one. Let me say, the buildup was much more exciting than the actual meat pie itself. In fact, the filling was greyish, bland, and stayed with you for days and days. However, the idea itself is quite enticing on a chilly spring day- a warm meat pie with veggies and a flaky crust. So, I made one myself. And you know? These things are quite tasty!!!! But don't fly all the way over to England to get one, make it in your own home tonight! And, the great thing about this recipe is you can add just about anything you want to the filling!

English Meat Pies *makes 4 large, or 8 small pies
1 box pre-made pie crust (or, you can make it yourself if you have oodles of time!)
1 Lb. Ground beef (or ground lamb)
2 small potatoes, grated
1/2 C. chopped onion
1 C. frozen spinach (or peas, or grated carrot, or mushrooms, or all three!)
1/2 C. grated cheese
1 packet ranch dressing mix, or garlic and herb dressing mix

Preheat oven to 400 degrees.
Brown onions in a bit of oil. Add shredded potatoes and cook until potatoes become more transparent. Add ground beef and brown through. Add frozen spinach and dressing powder, cover and cook until frozen veggies are thawed.

Roll out pie pastry dough until it is a little thinner. Cut in half (for 4 servings) or in quarters (for 8 servings). Place a large spoonfull of filling onto each pastry section and bring both sides up, pinching together across the top until all edges are sealed. (You may have to shape some of the sections before you add filling so they are more uniform.)

Place pies on cookie sheet and bake for 15 minutes, until golden brown. serve warm, or let them cool and you can eat them with your hands! Kids will love these at lunch as well!

Mini Vanillla or Chocolate Cream Tarts

These little dainties are so quick to whip up, you can serve them to unexpected guests, or take them to a neighbor!

2 boxes Fillo shells (freezer section of store)
1 8 0x. pkg. cream cheese, room temperature
1 small box vanilla pudding mix (instant)
1/2 C. pwd. sugar
1/2 C. melted chocolate chips (for chocolate cream tarts)
approx. 1 C. milk

Mix cream cheese, pwd. sugar, and pudding mix together until completely combined. Add milk slowly, mixing thoroughly after each little bit added. Add chocolate for chocolate cream tarts. If too thick, thin with a little more milk.

Scoop into pastry bag, or large plastic bag with corner cut off. Squeeze into each pastry shell. Top with slice of fruit (mandarin oranges, strawberries, raspberries, etc.)

Easy Eggplant Parmesan

                                                
If you've never tried eggplant, you're probably wondering "Whaaaaat???" But, this dish is just yummy, crispy, flavorfully, delicious!!!! Aaaaand... it's super easy, so there's really no reason NOT to try it!

1 med. eggplant, (preferably more long than fat.)
2 C. dried bread crumbs (plain or italian style)
1 egg, beaten with 1 tbsp. milk or water
1/2 c. Parmesan cheese (from the can is fine)
1 tsp. garlic powder
Salt

1 can or bottle of favorite store bought spaghetti sauce (or homemade, of course!)

Slice eggplant in rounds about 1/2 inch thick. GENEROUSLY salt each side of each slice and place on papertowel. Let sit for 10-15 minutes. Mix garlic powder, parmesan cheese and breadcrumbs together and place in bowl or large plate. When beads of water form oun outside surface of eggplant, wipe off with papertowel. Heat large skillet with 1/4 C. oil until drop of water crackles and sizzles when sprinkled in oil. (Lower heat to med-high so as to not burn) Dip eggplant slices in egg mixture and then in breadcrumbs. Place in oil and cook for 3 minutes each side until golden brown. Remove from pan and place on paper towels.

Layer 3 or 4 slices on a plate, gently resting on the edge of eachother and cover with spaghetti sauce. Sprinkle with fresh parmesan and serve with noodles of your choice!

Blarney! A Full Irish Dinner!

(Dublin Coddle)

My family *H-A-T-E-S* corned beef and cabbage. So, what do I serve on St. Paddy's day when all the world is wearin' o' the green? I serve a traditional Irish meal- something they'd actually eat in Ireland. (Did you know Corned Beef and Cabbage isn't really served in Ireland, except for to the tourists?)

Though this isn't an Erin original, it is absolutely delicious, and the men-folk in my household gobble it up! No, I don't tint it green, but you can always serve green kool-aid and mint brownies!

Dublin Coddle (4-6 servings)
1 pound Pork Sausages (not country sausages, but they will work in a pinch)
1/2 pound thick sliced bacon, chopped into cubes (get bacon from the meat counter!)
2 C. stock or water
2 pounds red or white potatoes, peeled and sliced in to 1/2 inch thick rounds
2 onions, thinly sliced
2 Tbsp. fresh parsley, chopped
salt and pepper

add sausages, bacon, and stock to a large saucepan over medium heat. Bring to a boil, then reduce heat to low and simmer for 5-10 minutes. Remove meat to a bowl and reserve the broth.

Spread one-third of the potatoes on the bottom of a stovetop or oven-safe casserole dish. Ad a layer of half the onions, sprinkl with salt and pepper. Cut sausages in thick slices and spread a layer of sausage and a layer of bacon, then repeat the process. Finish off with a layer of potatoes. Season with salt and pepper and pour saved broth on top.

Cover and place in oven and bake at 350 deg. F. for 1 1/2 hours. Remove lid the last 15-20 minutes to brown the top.

(Colcannon)
Colcannon (serves 6)
2 lbs. russet potatoes
4 slices thick bacon (from meat counter, NOT pre-packaged!)
1 Tbsp. Olive Oil
1 leek, chopped
1 onion, chopped
2 cloves chopped garlic
2 C. shredded cabbage
1/3 C. butter
1 C. hot milk
1/2 tsp. salt
dash pepper

peel potatoes and cube. Place in saucepan and cover with cold water. Place on high heat and bring to a boil. Reduce heat, cover, and simmer for 15-20 minutes utnil potatoes are tender when pierced with a fork.

meanwhile, cook bacon in large saucepan until crisp and browned, turning often while cooking. Remove bacon to paper towels to drin. Crumble. To drippings remaining in saucepan, add olive oil. Cook onion, garlic, and leeks until crisp and tender, about 3-5 minutes. Then add cabbage, cover, and cook for 6-10 minutes until cabbage is tender.

When potatoes are cooked, drain and return potatoes to hot pot; shake over low heat for a few minutes to remove moisture. Add butter and mash. Add milk and salt and pepper; beat until combined. Stir in bacon and cabbage mixture. Serve immediately or place in a serving dish and keep warm in 200 deg. F. oven for up to 1 hour.

(*recipes found on busycooks.about.com and whats4eats.com)

Cinnamon Raisin or Cranberry Orange Biscuits

By Erin Taylor

I used to work at Hardee's restaurant. About the only good thing about it was the smell of their yummy warm Cinnamon Raisin biscuits in the mornings. Here is my version, and a twist with dried cranberries and orange! Try them and see which one your family loves best! (Use the variations for the cranberry orange version.)

2 1/2 C. Bisquick mix
3/4 C. milk
1/4 C. butter
1/4 C. sugar
1/2 C. raisins (variation: dried cranberries)
1 tsp. cinnamon (variation: 1/2 tsp. ground cloves)
1 tsp. vanilla (variation: orange extract and 1 tbsp. grated orange peel)

Preheat oven to 425 degrees, Mix all ingredients together and drop by heaping spoonfulls onto cookie sheet. Bake for about 15 minutes until golden brown on top. Glaze and serve. Makes about 8.

Glaze:
1 C. powdered sugar
3 tbsp. milk (variation: orange juice concentrate)
1/2 tsp. vanilla
1 tsp. butter, softened
dash cinnamon

Cheddar Bay Biscuits (like Red Lobster!)

Erin Taylor style!


I can NOT stay away from the garlic cheddar biscuits at Red Lobster, so of course I had to figure out a way to make them at home! These are as close as I could get to the real thing... yummmmmm!

2 1/4 cups Bisquick® mix
2/3 cup milk (may need more if dough is too stiff.)
1 C. grated cheddar cheese
1/2 C. butter, softened
1 Tbsp. chopped Garlic
1 Tsp. chopped basil (dried is fine)

Preheat oven to 350 degrees. Mix all ingredients until incorporated. Drop by big spoonfulls onto cookie sheet. Place in oven and bake for about 15 minutes or until golden on top. Remove and brush with butter and sprinkle a little garlic salt on top. Serve warm!!!

Grilled Veggie Paninis

by Erin Taylor
(picture courtesy of The Food Network)

This is a great summer treat, but in the cold winter you can still enjoy it indoors. If you've got a George Forman grill, it works great for grilling up these tasty sandwiches. It's a little time intensive to prepare the veggies, but well worth it!

1 med. eggplant, sliced in 1/4" circles
3 med. zucchinis, cut in half, then sliced lengthwise at about 1/4" thickness
2 red peppers, (cut top and bottom off, then slice in quarters)
1 med. sweet onion, sliced in 1/4" slices
Large button mushrooms- (about 2 C. whole, sliced into 4 slices)
2 med. tomatoes, sliced
1 loaf, pre-sliced sour dough bread, OR hoagie buns with a bit of the top sliced off
cheese of your choice (Mozzerella, Cheddar, Monteray Jack, Grueyere, Pepper Jack...all good!)

Pre-grill veggies (or broil in oven until browning and soft) and place in container until ready to assemble sandwiches. Heat up table-top grill and brush outsides of bread or bun with olive oil or butter. Place favorite cheese on bottom slice, then layer eggplant, zucchini, red pepper slice, onions, tomatoes and mushrooms. Top with a little more cheese. Place on grill and close lid. Let lid slowly sink down as it smashes the sandwich and warms it up. After about 3 minutes gently apply pressure to grill to smash down the sandwich and seal in all that flavor!

Remove from grill and place on plate. Serve with Garlic Parmesan sauce (below) to spread on the sandwich, or dip in it.

Garlic Parmesan Sauce

1/2 C. light Mayo
3 Tbsp. Sour Cream
1/4 C. milk
1 Tbsp. chopped garlic
2 Tbsp. parmesan cheese (from can)
1 tsp. salt and fresh ground pepper
1 tsp. chopped basil
1 Tbsp. ketchup

Cashew Chicken

by Erin Taylor

I love chinese food! I haven't an Asian bone in my body, but I sure do love the food. I thought up this dish one night and it's one of my favorites now. I have no idea if it's authentic, but it works for this American girl!

2 C. chopped Celery
1 can bamboo shoots
1 can sliced water chestnuts
2 large Chicken Breasts, cubed
1/4 C. low sodium soy sauce
3 Tbsp. chicken gravy mix (or 1 Tbsp. chicken bullion paste)
2 tbsp. corn starch mixed with 1/2 C. water
1 C. additional water for thinning sauce
1 C. cashews
(optional additions: 1 C. cubed zucchini, canned baby corn, 1 sliced red pepper, chopped green onion, 1 c. broccoli florettes, mushrooms) You can add as much as you like and it only tastes better!
*for spicy chicken add 1 tsp (or more) chili garlic sauce (from asian food section)

Pour a little oil in large skillet or wok. Heat and add celery, bamboo shoots and water chestnuts. Cook for about 3 minutes on med-high. Add soy sauce and chicken flavoring. Add pieces of chicken and lower heat to low. Cover and let simmer just until chicken is white- do not over cook! Add corn starch mixture and let sauce thicken. Add more water to desired consistency. Add cashews and let simmer on low, covered, for about 5 more minutes.

Serve over fried chinese noodles and rice or mix with cooked Ramen noodles.

Loaded Nachos and Homemade Guacamole!

by Erin Taylor

Sunday nights are usually "Nacho Night" at our house. I plunk down chips on a pan, cover in loads of cheese and serve with all the fixin's. Here is a recipe for some awesome, totally loaded nachos to satisfy the munchies at your house!

Loaded Nachos!

1 lb. ground beef
1 can refried beans (try not to get the no-name brand, they're just nasty!)
2 tsp. garlic powder
1 Tbsp. chili powder
Salt and pepper to taste

Brown the beef in a pan. Stir in the refried beans and add spices.

Spread corn chips on cookie sheet and cover with lots of cheese. (I use Colby/ Monterey Jack mix.) Open a can of sliced jalapeno peppers (not the pickeled kind) drain, and evenly place them on top of cheese. Put under broiler in oven for about 3 minutes, just until cheese is melted. WATCH CAREFULLY!!!

Remove from oven and slide onto large platter, making a hole in center large enough for a bowl to fit. Scoop meat and bean mixture into center of nachos. Smother meat mixture with Salsa and top with homemade Guacamole*, Sour cream and chopped olives. Dive in!!!

*Homemade Guacamole- Erin style

4 large ripe avacados (not too soft)
1 Tbsp. Lime juice
1 med tomato, chopped
1 Tsp. chopped garlic (may also add 1-2 Tbsp. finely chopped onion)
1/2 C. chopped cilantro
Salt to taste

Scoop out flesh of avacados into large bowl. Mash with stick blender until creamy. Add remaining ingredients and mix thoroughly. Drizzle a little lime juice over the top, cover with plastic wrap, and put in refridgerator for at least an hour before serving to let the flavors all mix in.

Fantastic Fish Tacos

by Erin Taylor



Fish, you say? Yes! Tillapia is a wonderful "non-fishy" fish with an almost fruity, fresh flavor, and it makes fantastic fish tacos! And they are not heavy deep-fat-fried, but still have a yummy crispy coating.


Fantastic Fish Tacos (serves 4 people, or 8 tacos)
by Erin Taylor

4 large Tillapia filets, halved lengthwise
8 corn tortillas
1 small bag coleslaw mix
1/2 C. Sour cream (lowfat works great!)mixed with 1 tsp. garlic powder and 1 tsp. chili powder. (or, just use plain sour cream, tastes great too!)
salsa
lime juice
Cilantro leaves

Heat large skillet with a little canola oil. Lightly dust tillapia on each side with flour. Salt each side and place in hot skillet. Brown on each side until golden and crispy, about 2-3 minutes each. (Do not over cook! Fish cooks very quickly!) Place on paper towel.
Dollop a small amount (about 1 tsp.) of sour cream mixture into center of tortilla and spread into a strip across the middle. Place one piece of fish in center. Squirt a little lime juice over fish. Cover with cole slaw mix and salsa. Squirt a little more lime juice on top, garnish with some cilantro leaves and serve! (2 tacos per person)

Romantic Valentine's Dinner

by Erin Taylor

Ahhh... my typical Valentine's Day Date: I make a yummy fancy dinner and serve it to my hubby and son by candlelight on our good china. Well, why not? They are the two best men in my life! And since Valentine's Day is on a Sunday this year, and since we don't go out to restaurants on Sundays at our house, what better way to spend the evening than eating by candlelight in our own home?

Here are some surprisingly easy, gourmet-type dishes you can serve your family this Valentine's Day! Spinach Artichoke dip, Broiled Parmesan salmon with basil butter, and Decadent chocolate torte.

Appetizer:
Spinach and Artichoke Dip with baked tortillas

8 oz. cream cheese, room temperature
1 C. chopped spinach
1/2 Can artichoke quarters, chopped
1 pkg. ranch dressing mix
1 tsp. chopped garlic
1/2 C. fresh grated parmesan cheese
1/2 red pepper, chopped
1/4 C. milk

Add all ingredients together and pour into microwave save container. Microwave until warmed through. Pour into pretty, oven save serving dish and broil for a few minutes until golden on top and bubbly.

Slice a few flour tortillas into triangles. Heat oven to 450 and brush each tortilla with a small amount of canola oil. Sprinkle with salt. Bake until golden and crispy.
Serve with warmed dip!


Main Course:
Broiled Parmesan crusted Salmon with Basil butter

2-4 6 oz portions of salmon. (does not need to be skinless. Skin will be easily removed after cooking.)
butter
lemon juice
finely grated parmesan cheese (the stuff in the bottle works great for this recipe.)

Pat the salmon dry. Spread a small amount of butter over the pink part of each. Squirt a little lemon juice over, then sprinkle with parmesan cheese covering each piece well. Broil on middle rack in oven for about 6-8 minutes until tops are bubbly and golden, and fish is firm to the touch and is no longer dark pink inside.
Serve with a scoop of basil butter on top.

Basil Butter:
1 stick butter, softened
1/2 C. fresh basil
1 tsp. garlic, chopped

combine all ingredients in food processor and blend well. Chill and scoop with spoon or small ice cream scoop.

Serve with wild rice, or couscous for a fancy presentation!

Dessert:
Decadent Chocolate Almond Torte
Adapted from a recipe on Food Network by Emeril

1/2 pound (2 sticks) unsalted butter, cut into 1/2-inch cubes, plus 1/2 tablespoon
1 pound semisweet chocolate, coarsely chopped
1 Tbsp. almond extract
8 large eggs
1/4 cup sugar
3/4 C. sifted Corn Starch
1 tsp baking soda
1/2 teaspoon salt
Confectioners' sugar or cocoa powder, for garnish
toasted almonds and fresh whipped cream for garnish

Directions
Preheat oven to 325 degrees F.

Using 1/2 tablespoon butter grease a 9-inch springform pan and line bottom with a parchment round. Cover pan underneath and along sides with foil and set in a roasting pan. Bring a medium saucepan of water to boil.

Combine the chocolate, butter, and almond extract in a metal bowl set over simmering water or in the top of a double boiler. Melt the mixture, stirring constantly, until smooth and creamy, about 5 minutes; reserve.

Meanwhile combine eggs, sugar, vanilla, and salt in a large bowl and beat with an electric mixer until frothy and almost doubled in volume, about 5 to 10 minutes. Fold 1/3 of egg mixture into chocolate mixture using a rubber spatula. Repeat this process 2 more times - until all of egg mixture has been folded into chocolate mixture. Add sifted corn starch and baking soda and fold in until encorporated.

Pour batter into prepared springform pan and place in the roasting pan. Pour enough boiling water into the roasting pan to come about halfway up the sides. Bake until cake has risen slightly and edges are just beginning to set, about 40 to 45 minutes. Remove cake from roasting pan and cool on wire rack to room temperature. Remove foil, cover, and refrigerate overnight.

Remove cake from refrigerator about 30 minutes before serving. Remove springform pan sides, invert cake onto a large plate, and peel away the parchment paper from bottom. Reinvert cake on another large plate or serving platter and garnish with confectioners' sugar or cocoa powder immediately before serving.

Santa Fe Chicken

by Erin Taylor

This is so easy it's almost like fast food! But good fast food, that's warm and cheesy and yummy....

*Disclaimer: this recipe calls for salsa. I strongly encourage you to use homemade salsa, an easy recipe for which I have included. However, store-bought will work fine.

Santa Fe Chicken

Salsa:
1 Can chopped tomatoes
1 small can whole green chilies, chopped
1 tsp. chopped garlic
1/2 C. chopped cilantro
1/4 C. finely chopped onion
1 Tbsp. lime juice
salt

combine all ingredients in food processor and pulse until pieces are very small. (This is great with chips, too!)

Chicken:
4 med. chicken breasts, boneless

Lightly powder each side of chicken breast in flour. Heat large skillet with 2 Tbsp. oil. Place chicken in oil and cook uncovered for 5 minutes on medium heat. Turn chicken after 5 minutes and cook another 5 minutes. While cooking:

Slice 2 whole garlic cloves in slices. Place garlic in pan and brown for just a minute before adding salsa. Pour salsa over chicken and garlic pieces. Lift up the chicken so the salsa can get underneath it and stop browning. Cover and cook for 6-7 minutes, or until no longer pink inside. (if you really like garlic, which my family does, I put 5-6 whole garlic cloves in, unsliced! It's really good!)

Cover with a generous amount of cheddar or monterey jack cheese, cover and turn off heat. Let sit a few minutes to let cheese melt.

Serve over rice!

Pulled Mesquite Pork

by Erin Taylor


I ADORE pulled pork sandwiches with barbecue sauce! Yummmm! I don't have a roasting pit, or all day to make the most succulent barbecue, so I thought up this great way to get the same effect without all the hassle! It makes a ton, and it can be frozen as well!
*make this roast right before going to bed. It cooks overnight!


1 pork shoulder, boneless or bone-in. (usually about 5 lbs)

Preheat oven to 450 degrees. Remove pork shoulder from wrapping and rinse in water, pat dry with paper towels. Place in roasting pan on rack. (I don't have a roasting pan. I use a large cookie sheet with raised edges- cover the bottom in tin foil, and place a cooling rack for cookies and cakes on it. Then, just place the roast on that! Works like a charm!)

Mix together: 1 packet mesquite marinade seasoning mix (in gravy and seasoning mix section of grocery store)
1 C. salt
2 Tbsp. Sugar
1 Tbsp. pepper
1-2 Tbsp. water (just to make a paste, not too runny!)

Cover the entire roast with the paste. Place uncovered in oven on middle rack and cook for 20 minutes. Lower heat to 250 and leave in oven overnight- about 8 hours. (DO NOT open the oven door!)

When finished cooking, remove from oven and use fork to "pull" the pork off the roast. It should be very tender! You can refridgerate it until ready to heat and serve, or you can place in a crock pot with a little water to keep warm.

Serve on toasted buns with your favorite barbecue sauce! This is a major crowd pleaser!

Chili Verde Enchiladas

*This recipe requires the homemade chili verde recipe found Here. It is FANTASTIC, and super easy once you have made your chili verde.

6-8 uncooked flour tortillas (usually found near the cheese at the grocery store. You can use regular flour tortillas, but trust me, they aren't nearly as good!)
1 can refried beans
1 large package grated cheddar or colby/monterey jack cheese
chili verde

Preheat oven to 375 deg. Heat large skillet or griddle. Heat tortillas one at a time on griddle with NO oil, until bubbles form on top. Flip over and heat until gently beginning to turn golden. Place a couple large spoonfulls of the chili verde sauce in bottom of large baking dish. Place 1 large spoonfull of refried beans in center of tortilla and spread back and forth covering center section in a strip. Cover with generous ammount of cheese. Spoon chunks of chili verde over cheese and roll up tortilla. Stack each rolled enchilada next to eachother, placing closely but not on top of eachother. Pour enough chili verde over the enchiladas to cover each one. Sprinkle with generous ammounts of cheese and bake at 375 degrees for 15 minutes.

Chili Verde ala Crock Pot

My husband is a closet Mexican. Ok, he isn't so "closet" about it, actually. He ADORES mexican food. If I ever want him to take me out to dinner, all I have to say is "I'm craving mexican food" and he's got his coat on and keys in hand. I, on the other hand, am rarely craving it, but it's a good way to get out of not having to cook. However, I have created a recipe for Chilie Verde that is to die for! Seriously! You MUST try it. Even I will eat seconds of this delicious concoction! Chili Verde ala Crock Pot by Erin Taylor 1 3-4 lb. Pork Roast, boneless, cut into 1 inch cubes 1 large can green enchilada sauce 2 small cans whole green chilies, cut into chunks 3 med. tomatoes, cut into chunks 1 large sweet onion, cut into chunks 2 green peppers, cut into chunks 1 Tbsp. chopped garlic 1 Tbsp. chili powder 1 tsp. ground Cumin 1 tsp. dried Thyme Salt to taste 2 C. water 1 Tbsp. sugar Add all ingredients to large crock pot and cook on high for 6-8 hours. A half hour before serving add: 2 Tbsp. corn starch mixed with 1/4 C. water to thicken the sauce. Serve over chili verde enchiladas (recipe here), or cooked rice and topped with shredded cheddar cheese! Makes fantastic omelettes as well!

Kitchen Must-Haves!

Here is a list of some basic kitchen staples every cook should have on hand in their kitchen at any given time. With these basics, you can create fantastic dishes or dress up some boring every-day meals!

-Garlic powder
-Greek seasoning (great for italian, greek, chicken, beef, pork, omelettes... you get the idea!)
-Chili powder
-italian seasoning
-white and red cooking wine (the alcohol cooks out, don't worry!)
-chopped garlic (in refridgerator)
-fish sauce
-soy sauce
- pepper grinder
-real vanilla
-corn starch (for thickening sauces)
-dried Basil
-Olive oil
-canola oil

Keep this stuff on hand and you'll always be able to make something delicious!

Asian Peanut Pad Thai

by Erin Taylor


I adore asian food! I also like that it's pretty quick and easy, and super yummy! Try this dish tonight. It can be spicy hot or mild depending on how much chili garlic sauce you add. Most of the strange stuff listed is in the asian food aisle in the regular grocery store.

2 pkg. Ramen noodles (any flavor) or rice noodles from asian aisle
2 Tbsp. Canola oil
1 C. firm tofu, cubed (or chunks of cooked chicken)
2 C. Broccoli cole slaw mix (in salad section at store)
1 C. Bean Sprouts (mung bean sprouts- you can use canned if you have to, but fresh is better.)
1/3 C. peanut butter
*1 Tbsp. Chili Garlic Sauce (in asian food aisle)- this adds heat, add only 1 tsp at first if you don't like spicy food, then add to it if you like.
3 Tbsp. Fish sauce (asain food aisle)
3 Tbsp Soy Sauce
1/2 small bunch Cilantro- broken, not chopped
1 lime

To begin, boil water in pot and cook Ramen noodles just until tender. (don't overcook until mushy!) Heat oil in wok or large frying pan and toss in slaw mix and 3/4 cup of the bean sprouts. Sprinkle flavor packets from Ramen noodles onto vegetables and add peanut butter, chili sauce, fish sauce and soy sauce; stir. Add tofu. Remove noodles from pot (reserve 1 C. of the water from the pot) and add noodles to veggies. Add reserved water from pot.

Stir over med. heat allowing liquid to thicken slightly. Add torn cilantro and remaining bean sprouts. Squeeze half of the lime over the noodles and remove from heat. Slice remaining half lime in half and place on top of each plate with a garnish of Cilantro and/or chopped peanuts, serve.

Gooey Chocolate Crinkle Cookies

I was inspired by a recipe on Paula Deen's website when I was searching for something gooey, and brownie-like, and came up with this! It's a little different than her's (which uses a cake mix and cream cheese- try it!), but these are from scratch, and amazingly delicious! I added some mint chocolate chips or broken Andes mints for an extra decadent treat.
Preheat oven to 350 degrees

Combine:
2 C. sugar
½ C. oil
4 eggs
1 tsp Vanilla (or peppermint extract)
1 C. baking cocoa

add:
2 C. flour
2 tsp. Baking Powder
½ tsp. Salt
(optional: ½ c. crushed candy canes, 1 C. mint chips, or 1 C. broken Andes mints)

roll into balls, and into:
½ C. powdered sugar

place on cookie sheet and bake for 10-12 minutes, or until puffy in the center. Remove from oven while still puffy in center and let flatten and cool on counter for a few minutes. Hurry and eat them all before your husband gets to them!!!

Super Easy Black Bean Chili

                                               
by Erin Taylor

This chili is super fast, super easy, and super good! Make some on a cold night and serve with your favorite cornbread and honeybutter! (I use Marie Callendar's brand!)
Easy Mexican Salad recipe follows using same chili! It's delicious!!!


1 lb. ground beef or turkey
1 can chopped tomatoes
1 can corn (drained)
1 can black beans (red beans would work, too, but black has more flavor!)
2 C. water
2 tsp. chopped garlic (or garlic powder)
1 Tbsp. ground Cumin
1 Tbsp. Chili Powder
Salt and pepper

Brown the meat in a pot. (making this all in one pot saves dishes!)Drain any excess fat. Add contents of cans, garic, and seasonings. Let simmer for about 10 minutes. Serve with a dollop of sour cream and shredded cheese.

*hint- this chili is PERFECT as an Easy Mexican Salad! Crumble corn tortilla chips onto a plate. Top with shredded lettuce. Pour chili over the top. Add shredded cheese, sour cream,sliced olives, and salsa. Enjoy!!!

Easy Gyros by Erin

Anyone for Greek? Well, I ADORE a good greek Gyro (pronounced Yeero), and this recipe is very simple, fast, and delicious!

Gyro Meat:
1 lb. ground lamb (ground beef works just fine as well)
1 C. chopped sweet onion
1 C. shredded zucchini (optinal, but a great way to incorporate veggies!)
Greek Seasoning (found in the seasoning aisle at the grocery store)
2 Tbsp. oil

Pour oil in skillet and cook the onions for about 10 minutes, stirring often, until they are soft. Add the meat and brown. Add zucchini and cook for a few more minutes. Drain the excess grease (there will be more if you use lamb, lean hamburger will hardly have any oil at all.)

Place on a pita bread round. Top with shredded lettuce and sliced tomatoes. Top with yogurt sauce (below).

Yogurt Sauce:
1 C. plain, unsweetened yogurt
1 C. shredded cucumber
1/2 C. lowfat sour cream
1 Tbsp. lemon juice
Greek Seasoning
Salt and pepper

combine all ingredients in a bowl. Add greek seasoning to flavor, and salt and pepper if needed. Put on top of gyros, wrap and eat! Delicious!!!

15 minutes of fame...for my apron, anyway!

My friend was on KUTV 2 news today with another old friend of mine on a cooking segment, and guess what she wore?

A Saucy Frock apron!!!!!!!!

My apron is famous!!!!!

http://connect2utah.com/content/recipes/story/?cid=72591

Crock Pot Mac and Cheese

I made this up once for a pot luck at my husband's work and it was sooo creamy and good! It has a smoky flavor from the smoked Gouda cheese, but you can substitute plain Gouda, or any cheese really and it would be just as good! (measurements are not *exact* but this is really a fool-proof dish. I can't remember the exact amount of water I added, so let it cook for a while before you add more water if needed. Again, any cheese combinations would work for this recipe. I even added pepper jack once and it was really good!)

Crock Pot Mac and Cheese

1-8 0z. pkg. Cream Cheese (low fat works fine)
2 C. macaroni noodles, uncooked
1 C. grated Cheddar cheese
1/2 C. grated Smoked Gouda (in gourmet cheese section at grocery store)
1 C. Monterey Jack Cheese
1 Tbsp. Ground Mustard
1 Tbsp. corn starch mixed with 1/4 C. water
2 C. milk
about 4 C. water (enough to just cover the top of the ingredients)
Salt and pepper
*optional- 1 C. crumbled, cooked bacon (this is delicious!)

Add all ingredients to crock pot. Cover and cook on low for 7-8 hours, high for 4-6 hours. Check consistency of sauce before serving, if too thick add milk or water, if too thin mix more cornstarch and water and let thicken for a few minutes before serving.

Erin's Tortilla Soup

                                                
I used to eat at this little mexican restaurant in Logan, Utah where they had the BEST tortilla soup. I know, who eats soup at a mexican restaurant, right? Well, this stuff was so good I did! When I moved I craved that soup so much so one night I made one up that comes pretty darn close! Try it- I get RAVE reviews every time I take it to a potluck, and it's about the easiest thing to make!

*This would also be perfect in the crock pot!!!

Erin's Tortilla Soup

1 can each:
chopped tomatoes (not drained)
corn ( not drained)
black beans (drained and rinsed)
small can chopped green chilies (whole is best, just chop them up)
cheddar soup

Pour into a pot and add:
2 T. ground chili powder
2 C. water
3 corn tortillas, cut in half and then into 1/2 inch strips
1 C. cooked and chunked chicken breast (I usually just boil the breast and chop it up)
salt and pepper to taste

Cook the soup on medium heat for about a half hour, stirring frequently so the bottom doesn't scorch. Remove from heat when the soup is nice and thick and the tortillas have absorbed moisture and are nice and soft, practically falling apart as you stir. (if soup is too think you can add more water to desired consistency.)

Using 3-4 more corn tortillas, brush canola oil over both sides of them then cut them in half and then into 1/2 inch strips. Sprinkle lightly with salt and bake in 425 deg. oven until golden brown.

Dish soup into bowls, then add a dollop of sour cream, sprinkle some baked tortilla strips over the top and garnish with sliced avocado and fresh chopped cilantro!

A little info about Tomatoes

This isn't really a recipe, but some information I once learned about tomatoes that I think is very valuable.

Did you know that refridgerating tomatoes changes their molecular structure so they actually lose their flavor, and their texture becomes more mushy?

When you buy tomatoes at the store, they will ALWAYS taste better if you keep them out on the counter in a basket where the air can circulate around them. Of course, this means they don't last as long, but will taste much better. Of course, home grown tomatoes should NEVER be refridgerated- EVER! That is just... unthinkable! It makes me want to weep just thinking about those beautiful, red, juicy, sweet tomatoes being murdered in the fridge!

So, you'll all be sure to NOT refridgerate your tomatoes from now on, right?

Also, often when you purchase tomatoes from the store, they are not quite ripe enough. They will ripen over a few days' time on your counter, but if you happen to have greenish tomatoes you can still get them to ripen. Simply place them in a plastic bag with apples or a banana. The gasses from the fruit will encourage the tomato (also a fruit) to ripen more quickly!

So, there you go! Now you know more about tomatoes!

Artichoke Chicken

I've heard nothing but raves about this dish. It's very rich and creamy, and goes great with rice!

For the chicken:
4 chicken breasts, boneless and skinless (can use chicken tenders, instead but double the number)
¼ c. flour for dusting chicken
Salt and pepper
¼ C. Olive Oil for pan

Split chicken breasts to half thickness. (if using tenders, omit splitting) Salt and pepper breasts. Lightly rub both sides with flour. Heat large skillet with olive oil. Place chicken into pan and cook on medium heat WITHOUT TURNING until you can see the bottom sides browning. (about 3 min.) Flip over and do the same on the other side. (breasts should be easy to turn if cooked until crisp on one side) Avoid over cooking chicken, as it will become tough. (cut center of breast to check for doneness. Chicken is done when it is white) Remove chicken from pan and place on serving plate. Cover with towel. Make sauce: (sauce can be made at same time if wanted)

*oven method: dust chicken with flour as above. Spray cookie sheet and place chicken on it. Spray tops of chicken breasts. Bake at 350 oven for 10-15 min. flip chicken over and bake for another 10 min. (lower fat, but harder to control tenderness of chicken)

Sauce:
1 half pint heavy whipping cream
1 pint half and half
1 Tbsp. Chopped Garlic
2 Tbsp. Butter
½ can artichoke hearts, quartered and drained
5 med. Mushrooms, sliced (or sliced zucchini, red pepper, or chopped spinach)
Salt and pepper to taste
3 Tbsp Corn Starch (thinned with water- for thickening sauce)
¼ C. white wine or cooking sherry

In saucepan, add all ingredients EXCEPT cooking wine and corn starch. Let cook on medium heat until mushrooms are tender. Add cornstarch mixture and stir until sauce is thickened. Add cooking wine and continue to cook on LOW heat. (if sauce is too thin, add more cornstarch and water mixture until desired thickness) Pour over chicken, garnish with grated parmesan cheese.

Crab Omelet with Hollandaise Sauce

This is easy, quick, and has a HUGE *WOW* factor!

4 eggs, beaten
1 C. shredded imitation crab flakes
¾ C. shredded cheese (cheddar, mont. Jack, or other)
Pinch of salt
2 T. oil for pan

Heat frying pan on med. with oil and pour in omelet eggs. Cover with lid for a minute or two, or until the eggs begin to firm up. Sprinkle ½ C. of the cheese and crab in center of omelet, fold over and recover, turning heat to low. (if necessary, add a little water to pan to help keep moist while cooking).
Remove omelet from heat and place on serving plate. Sprinkle with remaining cheese and cover with Hollandaise sauce.

Hollandaise sauce:
3 egg yolks, beaten
½ C. butter
1 T. + 1 tsp. Lemon juice
1/8 tsp salt
Dash white pepper
2 T. hot water

* for extra fancy omelet, top with steamed asparagus before adding sauce and cheese.

Vegetarian Crock Pot Lasagna

I have another recipe for crock pot lasagna I got from a friend's recipe website,and it's the best lasagna I have EVER tried, honestly! But I adore veggie lasagna with alfredo sauce, so I made up my own. Be sure to use a crock pot liner (found in the foil and ziplock bag section of most grocery stores), it makes cleanup much easier!

Vegetarian Crock Pot Lasagna (Erin Taylor)

(this recipe is using a medium size crock pot. If you have a great big one, double the amounts, or you will have a very thin lasagna.)

step 1: assemble the sauce

1 bottle alfredo sauce
1 tsp garlic powder
1 tbsp olive oil
bottle of milk after sauce has been dumped into bowl
salt and pepper to taste

pour sauce into a bowl. Fill bottle with milk, shake to get all the sauce off the sides and dump into sauce. Add garlic powder and olive oil, salt and pepper to taste. set aside.

Step 2: Prepare vegetables and ricotta cheese

3 small zucchini (about 9 inches long and 2 inches across) sliced in small rounds
1 C. grated carrotts
2 C. spinach leaves, chopped or whole
2 medium tomatoes, sliced in rounds

1 small container ricotta cheese mixed with 1 egg, dash of salt, 1 tsp garlic powder,and 1 C. grated Mozzerella cheese

Step 3: layer lasagna

place 1/2 c. of the sauce in bottom of crock pot. Break up lasagna noodles (uncooked)so they will fit on bottom of pot. Spread half of the ricotta cheese mixture over noodles. Add one layer of half of the zucchini rounds neatly across ricotta cheese, then half the carrots, then all the spinach. Layer another layer of noodles, sauce, ricotta cheese, zucchini, carrotts, then chopped tomatoes. Pour half the sauce that's left over the top. Add one more layer of noodles and cover with remaining sauce.

Let cook in crock pot on medium for 6-7 hours or high for 4 hours. Add shredded mozzerella cheese the last 15-20 minutes of cooking until it's melted.

Fantastic!!!

*You can use pretty much any veggies you like, and a tomato based sauce would be delicious as well! Dare to experiment!!!