Laura's Teriyaki Chicken

Laura's Teriyaki Chicken

My good friend Laura has made this for years and our group of friends has fought for the right to the recipe, she finally wrote it down for me!

1 1/2 cups soy sauce

1 1/2 cups brown sugar

1/4 cup ginger

1/4 cup soda or water

1 bunch green onions, chopped

1 garlic clove minced

Boneless skinless chicken thighs-fat removed.

Put into dish or ziplock bag. Marinate a couple of hours or put into the freezer if not using right away. Best cooked on the grill, but can also cook using a broiler pan in oven, just watch it closely. 

Laura's Energy Bites

Laura's Energy Bites

My neighbor brought these over one evening and I selfishly snacked away on them and begged for the recipe. They are GREAT for a quick snack out the door for the kids. 

1 cup whole oats

1/2 cup peanut butter

1/3 cup honey {using less makes them less sticky to roll and a better flavor}

1 cup coconut flakes

1/2 cup ground flaxseed

1/2 cup mini chocolate chips

1 tsp vanilla

Mix together thoroughly & roll into balls. Let chill for 30 minutes before eating. You can store them covered in the fridge. I would say a week, but they don't last that long! 

Shannon's Fantastic Grapefruit Smoothie

Shannon's Fantastic Grapefruit Smoothie

2 large grapefruit-just the juice!

10 partially frozen strawberries

8 oz. vanilla yogurt

1 tablespoon of honey

6-8 ice cubes

Bananas optional, we made it without and it was great.  Reviews were mixed with banana. 

We did with spinach and without, the girls gulped down both. Begging for more. 

Creamy Caramel Pecan Rolls

Shannon's Good Morning Caramel Rolls

Save time by using thawed frozen bread dough {Rhodes} then let rise overnight in the fridge

Topping:

1 1/4 cups sifted powdered sugar

1/2 cup whipping cream

1 cup coarsely chopped pecans

2 14-16oz loaves frozen bread dough, thawed

3 Tbsp butter or margarine, melted

1/2 cup packed brown sugar

1 Tbsp ground cinnamon

3/4 cup rains {optional}

For topping, in a small bowl stir together powdered sugar & whipping cream. Divide evenly between two 9inch round baking pans. Sprinkle pecans evenly over sugar mixture.

On a lightly floured surface roll each loaf of dough into 12x8 inch rectangle. Brush with melted butter. In small mixing bowl stir together brown sugar & cinnamon; sprinkle over dough. Top with raisins, if desired. 

Roll up rectangles, jelly roll style, starting from long side. Pinch to seal. But each log into 10-12 pieces. 

Place rolls onto of sugar mixture in pans. Cover with fowl & let rise in a warm place till nearly doubled, about 30 minutes. OR Cover with wax paper than plastic wrap-Refridgerate 2-14 hours. Before baking, let chilled rolls stand covered 20 minutes at room temperature. Puncture any surface bubbles with a greased toothpick.

Bake rolls, uncovered, 375* till golden, allowing 20-25minutes for unchilled rolls, 25-30 minutes for chilled rolls. 

If necessary cover rolls with foil last 10 minutes to prevent over browning.

Cool in pans 5 minutes. Invert on serving platter. Serve warm. Or drop them by your neighbors house in the early morning for a sweet surprise!

Makes 20-24 rolls.

Halls Frosting

Halls "lick the bowl" Frosting

1/2 cup shortening

1/2 cup butter

1 tsp vanilla

Blend

4 cup powdered sugar

Mix

2 TBsp milk

You can add more milk if you want a thinner consistency. 

Also, add flavor by using a packet of Duncan Hines frosting flavor

Griffin Christmas Crack

Griffin's Christmas Crack

30-40 Keebler Club Crackers

1 cup butter

1 cup brown sugar

1 bag Hershey's chocolate chips

1 bag Heath Toffee Chips

Line cookie tray with foil or parchment paper.

Melt butter and sugar in microwave

Place crackers on cookies sheet and pour butter/sugar mixture over the crackers

Bake *350 for 10-15 minutes until it's bubbly and brown.

Remove from oven and sprinkle Heresy's chocolate chips over and let it set and melt in. Spread evenly over the crack crust and then sprinkle Heath Toffee chips over. 

When cool, place in the freezer for 3-4 hours.

Once frozen remove and break into pieces. 

Lizzy's Banana Bread Bars

Lizzy's Banana Bread Bars

At a Power of Mom's Group night, Lizzy brought these bars and said that they have forever changed the way she sees banana bread. I have to agree! It's the frosting that sets this a 'bar' above!
We discussed some ways to make it..healthier, if there is such a thing. Those options are listed below in parentheses.

1 1/2 cup Sugar
1 cup Sour Cream {or Greek yogurt}
1/2 cup Butter {or 1/4 c butter & 1/4 c applesauce}
2 Eggs
 3-4 Ripe Bananas, mashed
2 tsp Vanilla extract
2 cups Flour, all purpose
1 tsp Baking Soda
3/4 tsp Salt
1/2 cup chopped walnuts {optional}
1 zucchini, shredded


Brown Butter Frosting
1/2 cup butter
4 cup Powdered Sugar
1 1/2 tsp Vanilla
3 TBsp. Milk


Directions for Bars:
Preheat oven to 375*. Greases & flour 15x10 jelly  roll pan. In a large bowl, beat together sugar, sour cream, butter and eggs until creamy. Blend in bananas and vanilla. Add flour, baking soda and salt. Blend for 1 minute. Stir in walnuts &OR zucchini if desired.
Spread batter evenly into a pan. Bake 20-25 minutes until golden brown.

Directions for Frosting:
Heat butter in large saucepan over medium heat until boiling. Let the butter turn a delicate brown & remove from heat immediately!
Add powdered sugar, vanilla and milk. Whisk together until smooth {it should be thicker than glaze but thinner than frosting}. Using a spatula spread the brown butter frosting over the warm bars, the frosting will be easier to spread while the bars are still warm.

Black Bean Coco Brownies

Black Bean Coco Brownies

1 (15.5 oz) can black beans, rinsed and drained

 

3 eggs

 

3 tablespoons vegetable oil

 

1/2 cup cocoa

 

pinch salt

 

2 teaspoons vanilla

 

3/4 cup white sugar

 

1 teaspoon instant coffee (optional)

 

1/2 cup milk chocolate chips (optional)

 

Preheat oven to 350.  Lightly grease 8x8 pan.

 

Puree beans in blender, then add the rest of ingredients and mix.

 

Bake in the preheated oven until the top is dry and the edges start to pull away from the sides of the pan, about 30 minutes.

 

I left out the optional ingredients.  And I made mine in a 6x8, baked for 35 minutes and got  thicker brownies. 

Jessica's Sneaky Blueberry/Raspberry Oatmeal Bars

Jessica's Sneaky Blueberry/Raspberry Oatmeal Bars 

Nonstick cooking spray

2 C old-fashioned oats

1 ¼ C all-purpose flour

½ C sugar

½ tsp cinnamon

¼ tsp baking powder

¼ tsp salt

1 tsp vanilla extract

¾ C soft tub margarine spread

1 C low-sugar blueberry/raspberry preserves (we just use the jam we can)

½ C spinach puree

1. Preheat oven to 375 coat 8x8 baking pan with spray
2. In a large bowl, combine oats, flour, sugar, cinnamon, baking powder, salt, and vanilla, and stir to mix well.
3. Add margarine and cut it quickly into dry ingredients with 2 knives until resembles coarse meal and no longer powdery.  Don’t over mix-bits of margarine will still be visible
4. Set aside about half of the oat mixture; press rest of it firmly into the pan.  Bake until lightly browned at edges 13-15 min
5. Meanwhile mix preserves with spinach puree
6. Spread blueberry mixture over the partially baked oat layer, sprinkle with reserved oat mixture.  Bake until topping is slightly browned 20-25 minutes.  Set pan on rack to cool completely.

(from Deceptively Delicious)

Peanut Butter S'more Bars

1

roll (16.5 oz) Pillsbury® refrigerated peanut butter cookies

3

cups miniature marshmallows

1/2

cup milk chocolate chips

3/4

teaspoon oil

1

cup candy-coated chocolate candies

• 1Heat oven to 350°F. Spray 13x9-inch pan with cooking spray. In pan, break up cookie dough. With floured fingers, press dough evenly to form crust. Bake 16 to 19 minutes or until golden brown.
• 2Sprinkle crust with marshmallows. Bake 2 to 3 minutes longer or until marshmallows are puffy.
• 3Meanwhile, in small saucepan, melt chocolate chips with oil over low heat, stirring until smooth.
• 4Sprinkle bars with candy pieces. Drizzle melted chocolate mixture over warm bars. Cool completely, about 45 minutes. For bars, cut into 6 rows by 6 rows.
• From Pillsbury

Mini German Pancakes

I make these almost every Saturday. They are delicious with pureed fruit or yogurt. These are a mini version of the pie pan sized ones I grew up with.

Mini German Pancakes

(from Chris O's kitchen)

Ingredients:

6 eggs

1 cup milk (you can use skim or low fat milk if you want)

1 cup flour

1/4 tsp salt

Toppings: Powdered sugar and lemon juice, or maple syrup

Directions:

Preheat oven to 425. Spray cupcake pans with no-stick cooking spray. Mix eggs, milk, flour and salt just enough to blend. (Do not over mix. Batter will be lumpy.) Pour batter in cupcake pans. Makes approx. 12-16 mini German pancakes. Bake 18-25 minutes depending on type of cupcake pan and the amount of batter in each cupcake tin. Remove from oven. Let cool for just a minute or two. Remove mini pancakes from pan. Drizzle with lemon juice and sprinkle with powdered sugar. You can also serve with maple syrup if you prefer instead of using lemon juice. Enjoy for breakfast, lunch or dinner!

http://momathonblog.typepad.com/momathon_blog/2008/07/recipe-mini-german-pancakes.html

Popeye's Ice Cream

Popeye's ice cream

3/4 c half and half

1/4 c agave nectar

2/3 c fat-free powdered milk

2 c spinach

1 1/2 Tbsp vanilla

Blend all ingredients in blender and freeze

Variations:  Add 10-12 baby carrots for the spinach

or substitute 1/2 c pumpkin puree for the spinach and add 1/2 tsp pumpkin pie spice

Vegan variation:

3/4 c coconut milk

1 avocado

1/4 c agave nectar

2 c spinach

1/4 tsp almond extract 

3 Tbsp shelled pistachios

Blend and freeze

The original recipe includes 2 1/2 c. of ice to make it in the blender.  Since I made it in the ice cream freezer, I eliminated the ice.  You probably could increase the coconut milk because of this.  It was pretty thick when we made it the other night.

Texas Sheet Cake

Texas Sheet Cake

I have come to the conclusion that this is called Texas Sheet Cake, not only because it makes a large cake, but because it uses enough sugar and butter between the cake & frosting to cover Texas!! But I wouldn't have it any other way!

2 c sugar

2 c flour

2 tsp baking powder

1/2 tsp salt

1/2 c buttermilk (add 1/2 tsp apple cider vinegar to 1/2 c whole milk) or 1/2 c sour cream

2 eggs

1 tsp vanilla

1 c water

2 sticks butter

4 tsp cocoa

Preheat over to 400. In a bowl mix together the first 7 ingredients. In a small pan bring water, butter & cocoa to boil. Boil for 1 minutes. Add the boiled mixture to the mixing bowl. Pour into greased & floured 11x17 cookie sheet. Bake 12-15 minutes

Frosting:

1/2 c butter

6 Tbs evaporated milk

4 Tbs coca

1 tsp vanilla

1 lb powdered sugar

1 c chopped nuts

In small saucepan bring to boil the butter, milk, & coca. Boil 1 minutes, remove from heat & add powdered sugar & nuts. Stir until smooth. Pour over cake as soon as it is taken from the oven. The frosting will firm as the cake cools. 

Frog Eye Salad

Frog Eye Salad


Cook 4oz Acini De Pepe macaroni

While that's cooking mix:
1/4 C Sugar
1 1/2 tsp. Flour
1/8 tsp Salt
1/2 C. Pineapple Juice (from canned pineapple below)
1 egg
1 1/2 tsp Lemon Juice

2-11oz cans mandarin oranges, drained

1-20oz can pineapple tidbits, juice reserved for mixture above

1 C Miniature marshmallows

1/2 C Shredded coconut

6-8oz Cool Whip

Whisk together 1st 5 ingredients. Cook over medium heat, stirring constantly until thickened.
1 1/2 tsp Lemon Juice
Add lemon juice.
Add mixture to cooked acini de pepe & refrigerate overnight.
The next day add:
2-11oz cans mandarin oranges, drained
1-20oz can pineapple tidbits, juice reserved for mixture above
1 C Miniature marshmallows
1/2 C Shredded coconut
6-8oz Cool Whip

Apple Dumplings

Recipe from www.thepioneerwoman.com

Ingredients

• 2 whole Granny Smith Apples
• 2 cans (8 Oz. Cans) Crescent Rolls
• 2 sticks Butter
• 1-1/2 cup Sugar
• 1 teaspoon Vanilla
• Cinnamon, To Taste
• 1 can (12 Oz.) Mountain Dew Soda

Preparation Instructions

Peel and core apples. Cut each apple into 8 slices each. Roll each apple slice in a crescent roll. Place in a 9 x 13 buttered pan.

Melt butter, then add sugar and barely stir. Add vanilla, stir, and pour entire mixture over apples. Pour Mountain Dew around the edges of the pan. Sprinkle with cinnamon and bake at 350 degrees for 40 minutes. Serve with ice cream, and spoon some of the sweet sauces from the pan over the top.

WARNING: Prepare this dish at your own risk. It is beyond imaginable.

April Fools

Chicken pot pie? Not so! This one calls for pudding, starburst & white chocolate.
Find this recipes & lots more here http://familyfun.go.com/april-fools-day/april-fools-food-pranks-gallery-842659/view-all/

Sneaky Brownies

1 prepackaged brownie mix
¼ cup sweet potato or squash puree

Prepare as directed. You may omit oil in the recipe.



Even Sneakier Brownies

1 prepackaged brownie mix
¼ cup of carrot puree
¼ cup of spinach puree

Mix brownie ingredients as directed on box, add purees, and bake as directed. Do not eat brownies warm. The spinach flavor doesn’t disappear until cooled.

Marshmallow Crispy Treats

Marshmallow Crispy Treats

Nonstick Cooking Spray
¼ cup of butter
1 package of marshmallows
6 cups brown rice cereal
¼ cup flaxseed meal

Coat 9x13-inch baking pan with cooking spray. Melt butter in a large pot over low heat. Add marshmallows and stir until completely melted. Remove pan from heat. Add rice cereal and flaxseed and stir until all in combined. Press into pan and let cool before cutting and serving.

Brownies

3 oz semisweet chocolate

1/2 cup carrot puree

1/2 cup spinach puree

1/2 cup firmly packed brown sugar

1/4 cup unsweetened cocoa powder

2 Tbl margarine

2 tsp vanilla

2 eggs

3/4 cut all purpose flour

1/2 tsp baking powder

1/2 tsp salt

Preheat oven 350, spray 8x8 baking pan with nonstick spray. Melt chocolate in double boiler or over low flame. In large bowl combine melted chocolate, vegetable puree, sugar, cocoa powder, margarine, & vanilla. Whisk until smooth & creamy. Whisk in eggs, stir in flour, baking powder and salt. Pour into pan, bake 35-40 minutes. Cool completely. DO NOT SERVE WARM. As it cools the veggie flavors disappear. Frosting optional.

"Apple" Crisp

Since the summer time is famous for an over abundance of zucchini I have been seeking new ways to use up our supply. I came across this recipe & decided to give it a try (what's to lose, it's not like I don't have plenty of the stuff!) I have to admit, I can not tell the difference!
I made it one night and served it up for dessert with some coolwhip on top. I anxiously watched Dare while he ate it searching for any sign that he knew I pulled a fast one on him. After he had cleaned his bowl I asked him how it was and he said it was really good, after I asked him if he knew what was in it he stated "apples". Nope. Zucchini. My sister & I did the same thing to 2 of my brother-in-law in Snowflake (Dare was in on it this time & to his credit kept the secret) After finishing the dessert Dare told them and they thought we were joking. Try this recipe, I challenge you!
Zucchini Crisp
4 cups diced Zucchini (I peel the zucchini as to not give it away with the green skin)
1/4 cup lemon juice
1/4-1/2 cup sugar
1 1/2 tsp. Cinnamon (I add more for my taste)
1/2 tsp nutmeg (ditto)
2/3 cup brown sugar
1/2 cup oats
1/2 cup flour
1/3 cup butter, melted
Place the first 5 ingredients in a 8x8 pan & mix until the zucchini is well coated with sugary goodness. In another bowl mix the topping of brown sugar, oats,& flour. Sprinkle ontop of the zucchini & pour the melted butter over. Bake 375 for 45minutes-until the zucchini is cooked.
Posted by NewBini