Aebleskiver (Danish Pancake Balls)

My mom used to make these when we were kids. I think she grew up with them too as we are from danish decent. Quite a few years ago I asked for an Aebleskiver pan for Christmas and have never used it. So while I am off from school for the holiday I thought I would take the opportunity to make these for my kids. 

Notes: Serve the warm pancake balls with butter and jam or dusted with sugar or powdered sugar. To make filled aebleskiver, add about 1/2 teaspoon jam to the batter in each cup just before you make the first turn. Serve the pancake balls as they are cooked, or keep warm in a napkin-lined basket until all are ready. The batter can also be cooked on a lightly buttered griddle over medium heat to make light, tender pancakes. For mile-high baking, reduce the baking powder to 2 1/2 teaspoons.

Yield

Makes 12 or 13 pancake balls

Ingredients

• 1 1/4  cups  all-purpose flour
• 3  tablespoons  sugar
• 2 3/4  teaspoons  baking powder
• 1/4  teaspoon  ground cardamom or ground cinnamon
• 1/4  teaspoon  salt
• 1  large egg
• 1  cup  milk
• About 2 tablespoons melted butter or margarine

Preparation

1. In a bowl, mix flour with sugar, baking powder, cardamom, and salt. In a small bowl, beat egg to blend with milk and 2 tablespoons butter. Add liquids to dry ingredients and stir until evenly moistened.

2. Place an aebleskiver pan over medium-low heat. When pan is hot enough to make a drop of water dance, brush pancake cups lightly with melted butter and fill each to slightly below the rim with batter.

3. In about 1 1/2 minutes, thin crusts will form on bottoms of balls (centers will still be wet); pierce the crust with a slender wood skewer and gently pull shell to rotate the pancake ball until about half the cooked portion is above the cup rim and uncooked batter flows down into cup. Cook until crust on bottom of ball is again firm enough to pierce, about another minute, then rotate ball with skewer until the ridge formed as the pancake first cooked is on top. Cook, turning occasionally with skewer, until balls are evenly browned and no longer moist in the center, another 10 to 12 minutes. Check by piercing center of last pancake ball added to pan with skewer--it should come out clean--or by breaking the ball open slightly; if balls start to get too brown, turn heat to low until they are cooked in the center. Lift cooked balls from pan and serve hot (see notes). Repeat to cook remaining batter.

Holiday M&M Cookies

1 cup shortening

3/4 cup brown sugar

3/4 cup sugar

2 eggs

1 t. vanilla

1 t. salt

1 t. baking soda

2 1/2  cups flour

holiday m&ms

Cream sugar, shortening, eggs and vanilla.  Add rest and drop on greased cookie sheets.  Bake at 375 degrees for 8-10 minutes.  Makes 3 dozen.

Mom's Meatloaf

(sorry for this not so pretty pic...I was going to take a before and after pic, but only got the pre-cooked photo)

Another main dish I grew up with and I love this because of the cheese cubes in it.  

1 lb. hamburger

1 egg

crushed saltine crackers

milk

chopped onions

salt & pepper

cubed cheddar cheese

I know this is really broad, just prepare to your liking.  Mix all together and put into baking dish.  Bake at 350 degrees for 45 minutes or check for longer.  We serve it with ketchup or BBQ sauce.

Chicken Noodle Casserole

This is one of my most favorite meals I grew up with.  Wouldn't call it fat free by any means, but you could use reduced fat soups to make it better.

1 pkg. egg noodles (cooked)

3-4 cooked chicken breasts cubed

1 can cream of mushroom soup

1 can cream of chicken soup

Combine soups and add 1/2 to 1 cup milk

Saute in 2 T. butter: 2 celery stalks chopped and 1/3 onion chopped

Cubed cheddar cheese

Mix everything together and place in a 9 x 13 pan.  Top with crushed potato chips and grated cheddar cheese mixture.  Bake at 350 degrees for 30-40 minutes.  *I always make a few recipes and freeze for later.

French Dip sandwiches

For a busy school night this is super easy and fast.  

French Roll

Sliced roast beef

Swiss cheese slices

Au jus gravy mix (in the gravy packet aisle)

Prepare au jus gravy mix as directed on package.  I always add the sliced beef into the hot gravy.

Slice french roll in half and butter each side.  Broil until browned.

Layer hot beef onto roll and place a slice of cheese on top.

Return to oven to broil until cheese is melted.

Replace top of roll, slice sandwich on half and serve with side of au jus gravy.

Strawberry Almond Chicken Salad

I made this salad for my ward recipe club.  My family loves this salad!

2 bags spring mix salad greens

1 pkg. mozzerella/parmesan shredded cheese mix

Toasted or candied slivered almonds (to candy almonds, cook 3/4 cup sugar and small pkg. almonds on stovetop over med. heat stirring constantly until sugar is melted covering almonds.  Spread out on cookie sheet and let cool.  Break up after cooled.)

4-6 chicken breasts cooked and cubed

Sliced strawberries

Can add purple onion slices if wish

Dressing:

1/4 cup purple onion

1 cup sugar

2 t. dry mustard

1 1/2 t. salt

1/2 cup red wine vinegar

Blend dressing ingredients together in a blender and slowly add in 1 cup oil.

Toss salad and dressing together just before serving.  **I usually don't use all of dressing.

Stephanie's Yummy Chicken Pasta Salad

I have no idea who Stephanie is.  I got this recipe from my master cook Aunt Wendy but we will still give credit to Stephanie.  I love this pasta salad and made it for a family Elders Quorum Party.  It makes a ton and could totally be made for dinner but you will have to cut the recipe down.

1 pkg. (16oz) bow tie pasta, cooked following pkg. directions

1 pkg. (16oz) radiatore (colored) pasta, cooked following pkg. directions

2 cans (20oz) crushed pineapple, well drained

3-4 cups celery, chopped

4 bunches green onions, chopped

1-2 cups cashews, whole or chopped

3-4 cups red flame grapes, sliced in half (can also use Craisins)

4 chicken breasts, diced (can also use 16oz pkg. Louis Rich grilled chicken)

1/2 cup shredded fresh parmesan

Dressing:

1 cup Mayonnaise (no substitute)

1 bottle 16 oz. Kraft coleslaw dressing (I have used others but Kraft really is the best)

1/2 t. onion salt

Prepare all of the ingredients as indicated.  Drain the pastas well and place in a large bowl.  Add remaining ingredients and toss to blend.  Mix dressing ingredients together and pour over pasta mixture.  This is a Big salad that serves 30.  It can be easily halved.

Cheese Manicotti

Cheese Manicotti

Box of manicotti shells uncooked

Stuff with mixture of:

15 oz. ricotta cheese

8 oz. mozzarella cheese

1/2 c. parmesan cheese

salt & pepper

Boil 30 oz. spaghetti sauce and 1 c. water.  Pour some sauce in bottom of glass 9x13 pan.  Put stuffed shells in sauce.  Pour rest of sauce covering shells.  Foil top.  Bake at 350 degrees for 40 minutes.  Take off foil and bake 10 minutes longer.

Chicken Cordon Bleu

I have been thinking about gearing up for an all cook day to make a ton of freezer meals for the summer.  I found this recipe on Good Things Utah and am putting it on my list to do.

Ingredients: Yield: 8-10 Servings

1 (12 oz) bottle of Lawry’s 30 min. marinade or a homemade marinade. 
6-8 Chicken Breasts, boneless, skinless 
6-8 slices Swiss cheese 
6-8 slices of ham
2 C. Italian flavored bread crumbs 
Trim the fat off chicken breasts, slice chicken breasts in half (so it folds out like a heart) and slice down the center of the fold. Each breast will make 
2 Chicken Cordon Bleu. 
Place chicken breasts in 3 large zip-top bags and pour in marinade in each bag. Marinate for 15 minutes minimum. I like to place mine the refridgerator overnight. After marinating, pound and flatten chicken breasts in the large zip top bags with a heavy pan until chicken is 1/4 inch thick. 
Lay out 2 flat plastic bowls, tooth picks, a cookie sheet and a paper towel. Melt butter in one flat bowl, pour bread crumbs in the other. Place the paper towel on the cookie sheet. 
Lay out 8-10 tooth picks. Open the zip top bags, spread chicken out on plastic so you can place meat and cheese on chicken breasts all at the same time. Place 1 slice of cheese and 1 slice of ham on each breast. You can slice some large chicken breasts in half to make smaller Chicken Cordon Bleu. Roll chicken and tuck sides in as much as possible. Secure with a toothpick. Dip in butter, roll in bread crumbs. Place on a paper towel and set in the freezer for 1 hour. 
Place in a large zip top bag, label (Chicken Cordon Bleu 350 degrees 35 minutes) 

To serve: Place frozen Chicken Cordon Bleu on a aluminum foil covered cookie sheet in the oven at 350 degrees for 35 minutes. 
Serve warm with a green salad and breadsticks 

Strawberry Cream Cheese Pie

My mom always makes this pie during the summertime and I love it!  Taking dinner into a family tonight so it is the perfect opportunity to make it for me, oh I mean them.

Final product

Step 1

Step 2

Strawberry Cream Cheese Pie

1 graham cracker crust

1 recipe Junket Strawberry Danish Dessert (in the baking aisle by pie fillings or jello)

1 1/2 C. water for danish dessert

1 3oz cream cheese

1/2 C. powdered sugar

1/2 t. vanilla

1/2 pint whipping cream, whipped

Step 1. With an electric mixer, mix cream cheese, powdered sugar and vanilla together.  Add in whipped cream.  Pour into graham cracker crust.

Step 2. Put strawberries on top of cream filling.

Step 3.  Make danish dessert by following pkg. directions for pie glaze only adding 1 1/2 c. water.  Pour over strawberries and cream filling.  Chill for 3 to 4 hours.

Morning Casserole

This is requested by my friend Ginger. I made this at our kids "Breakfast with Santa" party last December. I didn't have any pics but found this one that looks similar.

Morning Casserole
8-10 slices bread without crust
2 c. grated sharp cheddar cheese
1 1/2 lb. sausage browned
8 eggs beaten
1 1/2 c. milk
3/4 t. dry mustard
1/2 c. sliced mushrooms (opt.)
For next morning:
1 can cream of mushroom soup
1/2 c. milk

In a 9x13 buttered pan, line with bread, spread on cheese. Brown sausage and put on top of cheese. (can add mushrooms) Beat eggs, 1 1/2 c. milk and mustard. Pour over bread, cheese and sausage. Foil over and set in fridge overnight.

In morning, mix soup and milk and pour over top. Bake 1 1/4 hours at 300 degrees uncovered.

Candy Road Brownies

Alex had school off yesterday for Kindergarten Assessment and he was so bored.  I threw out activity ideas left and right and he finally decided he wanted to make a treat and we conveniently had a box of Betty Crocker Frosted Brownies.  To add a little fun, he followed the additional recipe on the back of the box instead of the basic mix.  Alex made these all by himself, but we all had a yummy time eating them.

Candy Road Brownies

1 box Betty Crocker Supreme frosted brownie mix

Water, vegetable oil and eggs called for on brownie mix box

1/3 cup chopped walnuts (we left these out)

3 cups miniature marshmallows

1/2 cup candy-coated chocolate candies (m&ms)

1. Heat oven to 350 degree.  Grease bottom of 13 x 9 inch pan.  Make brownie batter as directed -except stir walnuts into batter; spread in pan.

2. Bake 20 minutes; sprinkle with marshmallows.  Bake about 10 minutes longer or until marshmallows are puffed and golden.  Immediately sprinkle with candies.

3. Squeeze frosting into microwavable bowl.  Microwave uncovered on High 15 to 25 seconds or until thin enough to drizzle; stir.  (I just ran the frosting pouch under hot water)  Drizzle over brownies.  Cool completely before cutting. (or hello...brownies warm and gooey are the best)

Go check out bettycrocker.com for some fun kid friendly recipes and many more

Cinco De Mayo Quesadillas

To celebrate the 5th of May, we made chicken and cheese quesadillas last night.  I buy uncooked flour torillas at Costco.  I came across these from my neighbor Tiffany as she gave me a suggestion for Kate's baby blessing dinner to recreate Cafe Rio sweet pork burritos.  And now I always buy the tortillas.  I like that they are thinner than the prepackaged cooked ones.  You just bake them on each side on your stovetop and add whatever you want to make your quesadilla or burrito.  We are pretty plain and just add cheddar cheese, grilled chicken and salsa for our quesadillas.  Way easy and my kids love them.  We have even made cinnamon sugar tortillas for dessert.  Tiffany makes breakfast burritos for her kids.  The possibilities are endless.

Pizza Party

Cousin Carsen spent the night last week and we had a pizza party.  My kids love to make their own pizza and happily eat it up.  I roll out Grand Biscuits and then the kids put on sauce and cheese and whatever toppings they want.  Bake as the biscuits package directs.  Easy and FUN!

Heath Bits Peanut Butter Cookies

Once again I am taking dinner into a friend who just had a baby.  I am making taco soup and breadsticks.  I needed it simple.  This afternoon I went into my pantry to pull out some chocolate chips to make cookies to send along, and of course we're out.  My kids eat mini hershey kisses (aka nestle milk chocolate chips) by the cupful.  Yes we love chocolate here.  The only thing I could find were Heath milk chocolate toffee bits.  So I tried a recipe on the back to make these cookies.  I went to a Relief Society meeting a couple of weeks ago on wheat grinding so I also used some of the wheat flour I came home with.  I really like toffee so I liked these cookies.  Just something different to try other than the norm.

Heath Bits Peanut Butter Cookies

1/2 cup shortening

3/4 cup creamy peanut butter

1-1/4 cups packed light brown sugar

3 T milk

1 T vanilla extract

1 egg

1-1/2 cups flour

3/4 t. baking soda

3/4 t. salt

1-1/3 cups (8 oz. pkg.) Heath Milk Chocolate Toffee Bits, divided

1. Heat oven to 375 degrees.

2. Beat shortening, peanut butter, brown sugar, milk and vanilla in large bowl until well blended.  Add egg; beat just until blended.  Combine flour, baking soda and salt; gradually beat into peanut butter mixture.  Stir in 1 cup toffee bits; reserve remainder for topping.

3. Drop by heaping teaspoons about 2 inches apart onto ungreased cookie sheet; top each with reserved toffee bits.  Bake 7 to 8 minutes or until set.  Do not overbake.  Cool 2 minutes.  Remove to wire rack.  Cool completely.

About 3 dozen cookies.

You can find more recipe ideas at www.hersheyskitchens.com

Chicken Baseballs

One of my scrapbook friends made this for us during one of our scrapbook retreats and it has always been in the back of mind to make it for my kids since her boys liked it so much.  So in trying to figure out what was for dinner tonight at 5:30 it came back to me and I knew I had all the ingredients luckily.  It is super easy and quick.  The following recipe I found on the web uses low-fat ingredients.  

Chicken Baseballs

3 oz. light cream cheese, softened

2 t. light margarine, melted

1/4 t. salt

1/4t. pepper

2 T. chopped onion

2 cups cubed, cooked chicken

1 - 8oz. can reduced fat crescent rolls

2 T. skim milk

Bread crumbs

In a blender (or by hand) combine cream cheese, butter, salt, pepper, milk and onion.  Blend.  Pour mixture over chicken and stir.  Separate crescent roll dough into four rectangles and seal perforations.  Spoon 1/2 cup mixture into center of each.  Pull opposite corners of dough to center and seal.  Sprinkle each "baseball" with breadcrumbs and place on ungreased cookie sheet.  Bake at 350 degrees for 20 minutes.

Taco Salad

This is our simple family meal tonight.  I love it because we just set out bowls of each item and everyone creates their own concoctions.  We make salads, heaping nachos or just bowls of beans and corn. Everyone is happy so mom is happy.

Taco Salad

Layer the following however you wish

Tortilla chips

Lettuce

Taco seasoned ground beef

Kidney beans

Cut corn

Shredded cheddar cheese

Ranch dressing

Salsa

Blueberry Breakfast

My Aunt Lael brought this to a family bridal shower last Saturday.  I have never seen this before and I really liked it.  Kind of like a blueberry muffin.  Adding the sauce on top is really yummy.  I will have to make this because Brad is a huge blueberry fan.

Blueberry Breakfast

2 cups flour

1 t. baking powder

1/2 t. baking soda

1 cup butter

3/4 cup sugar

1/2 cup brown sugar

2 eggs

1 cup sour cream

1 lb. cooked bulk sausage

1 cup blueberries

1 1/2 cups chopped pecans

Mix flour, baking powder and baking soda.  In separate bowl cream butter, sugars and eggs, adding eggs one at a time.  Add the flour mixture.  Mix in sour cream.  Add sausage and blueberries alternately.  Put in a greased 9 x 13 pan.  Sprinkle top with 1 1/2 cups pecans.  Bake at 350 degrees for 35-40 minutes.

Blueberry Sauce

1/2 cup sugar

2 T. cornstarch

2 cups blueberries

1/2 cup water

1/2 t. lemon juice

Combine sugar, cornstarch, blueberries and water.  Cook and stir until thickened.  Cook 2 more minutes, add 1/2 t. lemon juice.  Spoon sauce over squares of Blueberry Breakfast.  Enjoy.

Pepsi Chicken and Vegetables

Got this recipe off of Good Things Utah.  I am trying to add more veggies to our meals.  My kids will always eat chicken and will hopefully try the veggies.

Pepsi Chicken and Vegetables

(Serves 8)  Cooking Time: 1 to 1 1/2 hours

6 to 8 pounds chicken breasts (large breasts cut in to four pieces, small in to two)

1, 16 ounce bottle of Pepsi

1, 24 ounce bottle of Ketchup

salt & pepper

4 tablespoons cornstarch (make it in to a paste with cold water)

vegetables of your choice

Directions: Cut up your vegetables and meat.  Place half of the vegetables in a layer on the bottom and sprinkle with salt and pepper.  Place the chicken on top of the vegetables in the oven and sprinkle with salt and pepper.  Pour the ketchup and the Pepsi on top of this layer.  Place the other half of the vegetables on top of the chicken.  Cook until chicken juices run clear, stirring occasionally.  Thicken sauce with cornstarch paste and bring back to boil.  Serve over rice with rolls or biscuits for a great meal.

Variation/Suggested Veggies:

2 orange bell peppers (cut in chunks)

2 yellow bell peppers (cut in chunks)

2 green bell peppers (cut in chunks)

2 medium purple onions (cut in chunks)

Chicken Pesto Rolls

This was a recipe from Good Things Utah last week also.  Looks so good and so easy and I think my kids will even eat it... yeah!

Chicken Pesto Rolls

Ingredients:

2 tubes of buttermilk biscuits (10 count each)

3 T. of your favorite pesto (or more if you want)

1 (8 oz.) pkg. cream cheese, softened

1 1/2 cups rotisserie chicken, shredded

3 T. roasted peppers, chopped

2 T. black olives, chopped

Fresh parmesan cheese

Marinara or alfredo sauce

Preparation:

Lay biscuits on floured countertop to form a 9 x 11 rectangle (4 biscuits down, 5 across). Using flour as needed, press biscuits together well.  Blend pesto into the cream cheese and spread mixture over entire surface of dough.  Distribute chicken evenly over pesto cream.  Sprinkle chopped peppers and olives over chicken (optional).  Carefully roll up from the long end and gently compact as you go.  With seam side down, slice into 12 equal sections.  (Using string - as you do to cut Cinnamon rolls). Place slices, on their sides into greased 10 inch round pan or cast iron skillet.  Drizzle lightly with sauce and sprinkle with parmesan.

Bake 20-25 minutes at 375 degrees.

German Pancakes

This is one of my favorite recipes for breakfast.  I have heard these pancakes called so many things...dutch babies, hootnany pancakes, apple pancakes, etc.  And they really are a german thing so Brad likes them.  They are packed with eggs and (gasp) plenty of butter.  But so yummy!  You could definitely cut down the eggs and butter and it would still work.  I found the following pictures on the web.  I always make mine in a 9 x 13 pan but I might keep my eye open for small round individual pans.  The kids would love them.  I also came across a recipe for homemade maple syrup.  We are out of syrup and if I happen to make these for breakfast tomorrow, I am also going to have to whip up syrup to go with it.

German Pancakes

6 eggs

1 cup milk

1/4 t. salt

1 cup flour

1/2 cup butter

fruit, syrup or powdered sugar for topping

Preheat oven to 425 degrees.  Combine eggs, milk, and salt in a blender.  Blend the batter until fluffy.  Tap in the flour a little at a time, beating the ingredients until well blended.  Melt butter in a 9 x 13 baking dish in a 425 degree oven.  When the butter is bubbly, pour on the batter.  Immediately return the mixture to the oven.  Bake at 425 degrees for 25 minutes.  Cut into squares and serve with favorite topping.

Homemade Maple Syrup

1 cup sugar

1 cup brown sugar

1 cup water

1 t. maple flavoring

1 t. vanilla extract

In a small sauce pan, bring the sugars and water to a boil, stirring occasionally.  Remove from heat, allow to cool slightly and add the maple flavoring and vanilla extract.  Stir to combine.  That's it!

Roasted chicken and vegetables

I love asparagus and found this recipe last summer. It actually is from the South Beach Diet. I add cubed chicken and mushrooms to make it a one pot meal.

Oven-Roasted Vegetables
1 med zucchini, cut into bite-size pieces
1 med summer squash, cut into bite-size pieces
1 med red bell pepper, cut into bite-size pieces
1 med yellow bell pepper, cut into bite-size pieces
1 lb fresh asparagus, cut into bite-size pieces
1 red onion, chopped
3 Tbsp extra virgin olive oil
1 tsp salt
½ tsp black pepper



1. Preheat the oven to 450°F. Place the zucchini, squash, bell peppers, asparagus, and onion in a large roasting pan, and toss with the oil, salt, and black pepper. Spread in a single layer. *this is where you can add in mushrooms but don't add your cooked, cubed chicken until half way thru cooking or it drys out too much
2. Roast for 30 minutes, stirring occasionally, until the vegetables are lightly browned and tender.

It smells soooo good while it is cooking!

Slow Cooker Chicken Stroganoff

I got this from one of my scrapbook buddies.  It's easy and my kids love the chicken.  I have tried to use fat free or reduced fat ingredients to lessen the fat intake. 

4 boneless chicken breasts, cubed (can also cut up after chicken has cooked)

1/8 cup margarine

1 (.7oz.) pkg. Good Seasons dry Italian dressing mix

1 (8oz.) pkg. cream cheese (I use a reduced fat)

1 can cream of chicken soup (again I use reduced fat or even cream of mushroom soup)

1/4 cup milk just to thin a little

1. Put chicken, margarine and dressing mix in slow cooker; mix together and cook on low for 5 to 6 hours. (Can cube chicken at this time when cooked)

2. Add cream cheese, soup and milk, mix together and cook on high for another 1/2 hour or until heated through and warm.

3. Serve over egg noodles or rice.  We added asparagus on the side for a vege which only Brad and I ate but worth the try for the kids to experiment.

Sometimes I don't crockpot this but cook it up at night and it is still very good.  I also buy chicken in bulk, bake it, cube or shred it, and freeze in individual baggies to use in a meal such as this one. One less step for me at dinner time.

Taco Soup

This is the easiest dinner recipe and I know many of you use it often. (Circe this is not for you...I think you have it down!)  Brad doesn't really like it a ton, but my kids do so he has to suffer and especially on nights mom isn't so prepared (like today).  This was already posted on my family blog but of course I need to post it here now.  My recipe comes out of the Lion House Christmas Recipes Book.  Not that this is already quick enough, but a short cut I do monthly is to buy bulk ground beef at Sams/Costco and fry it all up then divide into around 1 lb. baggies and freeze.  Then I can thaw a baggie in the microwave and toss it into the soup saving me a step.

Taco Soup

1 lb. ground beef

1 medium onion, chopped

1 pkg. mild taco seasoning mix

1 16oz. can cut corn

1 16oz. can kidney beans, drained and rinsed (I use 2 because my girls love them)

1 28oz. can stewed tomatoes

1 8oz. can tomato sauce

Tortilla chips

Grated cheese

Brown ground beef in heavy saucepan.  Drain.  Saute chopped onion; add to ground beef.  Stir in taco seasoning, corn, kidney beans, stewed tomatoes, and tomato sauce.  Simmer for 20-30 minutes.  Serve topped with tortilla chips and grated cheese.  Makes 8 servings.

Dinner for the Drapers

Tonight we took dinner to our friends, Glen and Mary, who just had their 5th child and finally a precious little girl! Little Julia is adorable and makes me baby hungry! Brad and Glen served their mission together in Germany and so Brad of course throws out the "I'm making brats!" card. He loves the recipe he came across and makes it anytime anything has to do with his mission or Germany. The following are a few items we prepared for dinner.

Bratwurst-Potato Skillet Dinner

Serves 2-4
2 t. extra virgin olive oil
2 medium potatoes, but in half lengthwise and sliced
4-6 fully cooked bratwursts, cut into bite size pieces (we used Johnsonville)
1 small red onion, sliced
1/2 red pepper, sliced
1/2 yellow pepper, sliced
2 T. teriyaki sauce
1 T. orange juice
1/2 t. dried basil
1/8 t. black pepper

1. In a large heavy skillet heat the oil over medium heat.
2. Cook the potatoes until they are lightly browned and crisp-tender, about 20 minutes turning occasionally.
3. Add the bratwurst, onion, and red and yellow bell peppers.
4. Stirring occasionally, cook until the vegetables are crisp-tender and heated through, 10-15 minutes.
5. Combine the teriyaki sauce, orange juice, basil, and pepper in a small bowl.
6. Stir the sauce mixture into the brats and veges, and heat through, about 5-10 minutes.
7. Serve with Stone Ground or Spicy Mustard on the side for dipping the brats.

Rhodes Bake n serv

Thank heavens to the creator of Rhodes roll and bread dough. I know they are a Utah thing and if you are LDS you have probably had a Rhodes demonstration at Relief Society, right! Well I love how it makes my job easier and that there are many things you can do with their dough. Tonight I made simple breaksticks. I love to use the bigger texas rolls. Just let them thaw and then stretch them out. Brush with butter and sprinkle with parmesan cheese and let them rise a bit. My Aunt Wendy puts Salad Supreme Seasoning made by McCormick on her breadsticks and they are yummy as well. Bake as directed.

Strawberry Salad with Poppy Seed Dressing

My sil Katie made this salad and it is soooo delish. An easy throw together salad.

Bag of romaine lettuce

Bag of baby spinach

1 pt. fresh strawberries sliced

1 sm. purple onion sliced

Heath english toffee bits (in chocolate chips aisle but don't get milk chocolate toffee bits just toffee bits...I am learning they are kind of hard to find)

Bottle of poppy seed dressing or make your own...

Poppy Seed Dressing:

1/2 c. mayonnaise

2 T. vinegar

1/3 c. sugar

1/4 c. whole milk

2 T. poppy seeds

Dove Chocolate Eruption

Brad came across this dessert at dovechocolate.com and loves it. They have a few other chocolishous recipes too.

Yield: Makes 8 4oz. cakes
6 DOVE Dark Chocolate 1.3 oz. bars or 29 DOVE Dark Chocolate Miniatures
8 oz. butter, cut into 1 inch pieces
5 eggs, room temperature (about 70 degrees)
3/4 cup sugar
1/3 cup all purpose flour
Powdered sugar, for dusting

1. Preheat oven to 375 degrees
2. Butter eight 4oz. individual remekins and set aside.
3. Melt the chocolate and the butter. Keep it hot.
4. With an electric mixer, whip eggs and sugar on medium speed for about 2 to 3 minutes, just until it turns lemony yellow.
5. Meanwhile, whisk the flour into the chocolate mixture.
6. Add the chocolate mixture all at once to the egg and sugar mixture and whisk for 1 minute.
7. Divide evenly among the ramekins filling up just to the top. Place on a baking pan.
8. Bake for 5 minutes. Turn the pan one-half turn and continue baking for 3 to 4 minutes more. The cakes will be firm on the outside rim and erupting in the center. Lightly dust with powdered sugar and serve immediately.

*** Will probably need ice cream or a large glass of milk to go with it.

Recipe Blog

I love blogging and wanted a dedicated place for family recipes so I am starting Kristi's Kitchen. I love to cook and hopefully I can get on the ball and be a better cook for my family and learn new recipes.