Zippy Barbecued Chicken

This is personally one of my all-time favorites. Whereas my husband would go for a boneless, skinless piece of chicken, I'm a girl who loves the flavor that the skin and bones add...I have tried this recipe with both...and I don't think it is worth making with boneless/skinless...This is perfect for drumsticks and thighs in particular.

Zippy Barbecued Chicken

Bunni Miller

1 cup water

1 cup ketchup

1/4 cup vinegar

1/4 cup brown sugar

1/4 cup chopped onion (0r 1 1/2 tsp minced)

1 Tbsp Worcestershire sauce

2 tsp dry mustard

1 tsp salt

1/4 tsp pepper

Mix and pour over chicken. (I buy a large package, enough to fit in a 9X13 pan.) Cook 8 hours in crock pot or at 350 in the oven for 1 1/4 hours (turning over and basting after 45 minutes).

Banana Bread

Banana Bread

1 3/4 cup flour

1 1/4 tsp baking powder

1/2 tsp soda

3/4 tsp salt

2/3 cup sugar

1/3 cup shortening

2 eggs

1 Tbsp milk

1 cup mashed ripe banana

Mix dry ingredients and set aside.

In mixing bowl, cream sugar and shortening. Add eggs one at time. Add milk, beating till smooth after each addition.

Add flour mixture alternating with banana.

Pour into lightly greased loaf pan (8X4X2.) Bake at 350 for 60-65 minutes. Cool in pan 10 minutes Remove from pan and cool.

Champaign Chicken

When I first got married, it was important to me that every meal I made was my husband's favorite. (I can hear you laughing...) When he explained to me (in a very kind way might I add) that if we'd had his favorite meal the night before, then tonight couldn't be his favorite also, I cried. I also told him I would never be making that meal again. Ever. As ridiculous as this sounds (and was) it's always given me a boost to make meals that my husband goes crazy over... I love him. I want to make him happy. What can I say? After 8+ years of marriage, I have however gotten over the need to make everything his favorite (thank goodness for his sake!) My cute MIL taught me that asking questions such as, "Would you like this again tomorrow? In a week? Month? Year?" can be very helpful. And by the way, if they say they would like it again next year, don't make it again. Ever.

As for this recipe, It's the hubby's favorite. For real.

Champaign Chicken

6-8 chicken breasts, thawed

flour

1 cube butter

2 cups cooking white wine

1 package small baby carrots

1 onion, diced

2 cups whipping cream

2 cups grapes

Uncle Ben's long grain wild rice cooked (I buy 3 packages of the microwavable kind...)

Directions:

(Note: I like to cook the carrots in the microwave for 10 minutes prior to adding them to the frying pan to ensure everything is done at the same time...the carrots take longer otherwise.)

1. Dip both sides of the chicken breast in flour. Melt one cube butter in electric frying pan turned down to 350. Add chicken and brown both sides.

2. Add wine, carrots, and onion to cover. Turn the heat down to 325 and cook for 20-30 minutes or until the juices run clear. WATCH IT so it doesn't burn!

3. As soon as everything is done cooking, take the chicken out of the juices and put over rice.

4. Add cream and grapes to the juices in the pan. Cook on low heat until warmed through and well combined. Pour sauce over the chicken and rice and enjoy!

Oven Pancakes

It wasn't surprising to me that both Courtni and I, unbeknownst to each other had breakfast on the brain...Afterall, its pretty common for us to make the same thing for dinner on the same night (even while living on different continents...) It also humors us that some of our all time favorite meals from our childhood are dishes we can't pay either of our husbands to touch...We married men with similar tastes and personalities. I guess that makes sense since we're practically the same person, right?? And since I already had this one in the works a few days ago, I'll add one more breakfast idea. Simple, quick and one of my children's favorites!

Oven Pancakes

Heat oven to 450 with a 9X13 pan inside.

Mix:

6 eggs

1 cup flour

1 cup milk

dash of salt

Butter hot pan and pour in mix. Cook for 15 minutes at 450. Enjoy!

Easter Basket Cupcakes

These have been a tradition in my home since I was a little girl. Being a spring baby, my mom always made these for me on my birthday. Even when I was living away from home (but in the same city for college...) I came out to find them on the front seat of my car...Yes, my mom is AWESOME and so THOUGHTFUL. You can use any kind of cupcake....these were just a boxed mix. I prefer a white with pudding so they're light and fluffy. I do however have strong opinions about frosting...For me, it MUST be HOMEMADE. This is the recipe I used for these. I also use this frosting for sugar cookies.

Frosting

4 cups powdered sugar

3/4 cube softened margarine

1 tsp vanilla

pinch of salt

food coloring

Add little bits of milk or canned milk. Whip or stir.

To put the cupcakes together (Layers from bottom to top:)

1-cupcakes

2-green frosting

3-"grass" (mix coconut with green food coloring...)

4-"eggs" (jelly beans)

5-handle (construction paper cut in strips and edges cut to a point)

Stick each end of the handle down into the cupcake. They are NOT sturdy however, so don't try to hold them by the handle...

Breakfast Strada

Okay, so I am giving you a few recipes that you can make for a knock out brunch. This breakfast strada and the cinnamon rolls from the previous are 2 that are definitely worth including!

Breakfast Strada
(Julie Trammel)

Strada

½ loaf sourdough bread

3 T melted butter

4 oz Swiss cheese, grated

4 oz cheddar cheese, grated

12 slices bacon cooked and crumbled

8 eggs

1 1/3 cup milk

1/3 cup white wine

2 green onions, chopped

2 T Dijon mustard

¼ t pepper

Topping:

¾ cup sour cream

½ cup parmesan cheese (freshly grated)

Crumble or cut bread. Line bottom of pan w/ bread and drizzle melted butter. Sprinkle 2 cheeses and bacon over bread. Mix eggs, milk, wine, onion, mustard and pepper until foamy. Pour over bread. Cover w/ foil and refrigerate overnight. Let stand one hour before cooking. Bake (covered) at 350 for 45 minutes. Spread w/ sour cream and sprinkle parmesan cheese on top. Bake 15 more minutes uncovered.

Cinnamon Rolls

I literally serve these at every brunch that I host or go to. I make them often with the intention of sharing some with friends or neighbors, but usually my little family can finish them without a problem!! Once you have them, you will NEVER be able to go back to store bought cinnamon rolls.

I am getting hungry...

Cinnamon Rolls
(Geraldine Madariaga)

Dough

1 pkg. active dry yeast

1 cup warm milk

1/2 cup granulated sugar

1/3 cup margarine, melted

1 teaspoon salt

2 eggs

4 cups (maybe a little more) flour

Dissolve yeast in warm milk in a large bowl. Add sugar, margarine, salt, eggs, and flour and mix well. Put in bowl; cover and let rise about 1 hour. Roll dough out on a greased surface, approximately 21 inches long by 16 inches wide. Preheat oven to 350 degrees.

Filling

1 cup packed brown sugar

2 1/2 tablespoons cinnamon

1/3 cup margarine, softened

Combine sugar and cinnamon. Spread softened margarine evenly over surface of dough, then sprinkle sugar/cinnamon mixture over surface. (Note: you don't have to use your whole sugar mixture if you find you have too much for your liking.) Roll up dough and pinch seam. Cut slices 1 3/4 inches thick. Let rise in greased pan. Bake for 15 minutes or until golden brown.

Icing

1/2 stick margarine, softened

1 1/2 cup powdered sugar

1/4 cup cream cheese

1/2 teaspoon vanilla

Dash of salt

Combine icing ingredients and beat well with electric mixer until very fluffy. Spread on rolls.

Berries N' Cream French Toast

This is one of my favorite breakfasts. I am a sucker for anything sweet. It can also be a wonderful dessert if you are having a few friends over.

Berries N' Cream French Toast

1 package Texas Toast bread

1 pint whipping cream

berries (I prefer fresh strawberries or raspberries or you can use frozen raspberries...)

panckake mix (like Bisquick)

vegetable oil

1. Make pancake batter according to directions on the box. (Some are "Just add water" and others need some oil, milk and eggs...)

2. Heat an electric frying pan to 350 with vegetable oil in the bottom. (You can also use a frying pan on the stovetop set at medium high.)

3. Dip slices of Texas Toast into batter, covering completely.

4. Cook battered bread in the oil until golden brown, flip over and cook the other side (approx 2 minutes.) Remove from heat. They should look something like this:

5. Whip and sweeten cream with sugar and vanilla.

6. Cut and smash berries into a lumpy sauce. I add a little sugar to strawberries...

7. Layer bread, cream and berries. Enjoy!

Cream of Cauliflower Soup

As happy as I would be to have soup season over (just for weather sake!), it's snowing like crazy here...So, we might as well enjoy some yummy food as long as we're stuck inside! Here is one of my childhood favorites...And it's super quick and easy! Add some yummy rolls, breadsticks or muffins and it makes a perfect meal for a cold night. Variation: Also tasty with broccoli.

Cream of Cauliflower Soup

1 1/2 cubes margarine, melted

Add 3/4 cup flour

Let bubble for 3 minutes on low.

Add:

2 tsp salt

1 quart half & half

1 can evaporated milk

Stir well until thick. Add 2 cups (16 oz) cooked cauliflower.

Dora's Lemon Cake

This cake is one of two traditional birthday cakes that was made in our home growing up. It comes from Grandma Dora and is my dad's favorite. It's a unique blend of subtle lemon with a delicious chocolate frosting. It is especially yummy accompanied by vanilla ice cream.

We obviously just celebrated a 4th birthday at our house! Happy Birthday Little Man!

Lemon Cake

(Dora Larsen)

Cream:

1 cup (plus 2 Tbsp) sugar

3/4 cup butter (1 1/2 cubes)

2 eggs

Add:

1 1/4 cup buttermilk

1 1/2 tsp baking powder

1 tsp soda

1 3/4 cups flour

1 tsp lemon extract

Pour into two greased and floured 9 inch round cake pans.

Bake at 350 for 25 minutes. Cool for 10 minutes before removing from pans. After allowing to cool completely, frost with chocolate frosting. (Frost the top of one layer, then place the other layer on top and finish frosting the entire cake...This is how you get frosting in the middle of each slice...)

Frosting:

Melt 1 1/2 squares unsweetened baking chocolate and 1/2 cube butter. Let boil on low heat. Put in bowl and add 3 cups powdered sugar. Add 1 tsp vanilla, a pinch of salt and approximately 1/2 cup whipping cream. Beat to desired consistency.

Heidi's Cornbread

This recipe is more like traditional cornbread, except it is super moist. I also used the honey butter with this recipe. You can serve it with the butter on the side or you can melt it down and brush a thin layer over the top to add just a little bit of sweetness...

Heidi's Cornbread

(Heidi Allen)

1 cup butter
1 cup sugar
1 can cream style corn
4 eggs
1 cup flour
1 cup yellow cornmeal
4 tsp baking powder
1/4 tsp salt
1/2 cup shredded mild cheddar cheese
1/2 cup shredded Jack cheese

Preheat oven to 350 degrees. Cream butter and sugar. Add eggs mixing well. Mix together flour, cornmeal, baking powder and salt. Mix in flour mixture and remaining ingredients. Pour into greased and floured 9 x 13 baking dish. Reduce oven to 300 degrees and bake 1 hour.

Honey Butter

Honey Butter

(Kate Jones and Sara Wells)

1 cup real butter

2/3 cup honey

3/4 powdered sugar

1. Remove the butter from the refrigerator and allow to stand on the counter for about 20 minutes.

2. Place the butter in a medium mixing bowl. Add honey and powdered sugar and beat with an electric mixer for about 30 seconds or until everything is light and fluffy. Serve at room temperature.

Battle of the Cornbread

Until recently, cornbread in my mind was dry and not worth the calories...But then I was introduced to two different recipes that have changed me! We decided to try both recipes the same week so we could compare/contrast them...They are very different from each other, but both were equally (and happily) consumed by my family and will find a place in our baking schedule... This first one is from the new cookbook (based on their blog) "Our Best Bites." It tastes more like a cupcake (probably because there is cake mix in the recipe...) and is very sweet. It is delicious with honey butter. (Recipe follows in next post.)

Cornbread

(Kate Jones and Sara Wells)

1 yellow cake mix

2 Jiffy cornbread mixes

oil, milk and eggs according to directions on both packages

1. Preheat oven according to directions on cake mix box. Combine cake mix and cornbread mixes in a large bowl. Add eggs, oil, and milk according to package directions (replace all water with milk). MIx together according to cake mix directions.

2. Bake according to the times and temperatures on the cake mix box.

Note: This makes A LOT of cornbread, but its tricky to divide a cake mix well. So...you can make this in a 9X13 pan and an 8X8 pan and freeze some or my personal preference is 24 cupcakes (with liners) and an 8X8 pan...

Lemon Cream Pasta

Do you love lemon pasta, but most recipes are just a little too dry? Or do you think the sound of lemon pasta sounds odd (like I did when I first heard of it)? Well, lucky that you checked this blog today, because this recipe is AWESOME!

Note: The lemon garlic chicken needs to marinate overnight, but if you don't think about it until it is too late, you can make the pasta alone without the chicken and it is still awesome.

Lemon Cream Pasta
(found this recipe on Mel's Kitchen Cafe)

3 cups shredded lemon garlic chicken (recipe below)
1 tsp garlic powder
1/2 tsp black pepper
4 cans (14.5 oz) chicken broth
1/2 cup fresh lemon juice
1 package tube pasta (rigatoni or penne)
2 cups heavy cream
2 tsp grated lemon zest
1/2 cups parmesan cheese, shredded

Directions:
*Season broth with garlic powder and pepper. Bring to a boil and add lemon juice and pasta.
*Cook over medium heat, stirring occassionally, until all liquid is absorbed - about 25 minutes.
*Stir chicken into pasta along with cream, parmesan cheese, and lemon zest.
*Cook, stirring, over low heat for 5 minutes.
*Remove from heat and let stand 5 minutes.
*Stir thouroughly before serving.

----------------------

Lemon Garlic Chicken
Juice of 1 lemon (which will get you approximately 3 tablespoons)
3 tablespoons olive oil
1 teaspoon minced garlic, about 2 medium cloves
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon dried oregano
1 pound chicken breasts (cut into thinner/smaller pieces)

Combine all marinade ingredients. Place chicken in a ziploc bag and pour marinade over chicken. Seal bag and place in fridge OVERNIGHT. Grill (or cook in frying pan).

Pad Thai

We have loved Thai food since we frequented a little hole-in-the-wall Thai place during our first few years of marriage in Provo, Utah. The hubs is usually the Thai cook at our house, but when I solicited some recipes from a friend so I could make a gluten-free recipe for some out of town guests, she sent me this...and we fell in love! Since this was initially a GF recipe, you can use rice noodles if you desire. Our family has opted for linguine instead. Note: peanuts (dry roasted are tasty) and lime add A LOT to this recipe. We also serve it over white rice.

Pad Thai

(Whitney Archibald)

13 oz box linguine...Cooked as package directs, drained and set aside.
(Or 12 oz dried rice noodles, soaked in warm water for 15 minutes and drained.)

4 Tbsp Oil
1 lb. medium shrimp (You can cut them into 1 inch pieces if desired...I don't)
3 cloves garlic, chopped
2 eggs, beaten
1 1/2 Tbsp sugar
3 Tbsp fish sauce
1/2 cup bean sprouts
1 Tbsp peanuts, chopped (I personally like to go heavy on the peanuts...)
red pepper flakes
green onions
lime slices

Directions:
In a hot wok (or a large frying pan) heat 1 Tbsp oil and add shrimp. Cook until pink. Add garlic and toss; cook 30 seconds. Remove. Lower heat to medium-high and add 1 Tbsp oil to wok. Once hot, add eggs and stir until curds form. Add to shrimp. Add 2 remaining Tbsp oil to wok. Once hot, add noodles. Cook while stirring, two to three minutes. Push noodles to side of pan. Add sugar and fish sauce. Once sugar dissolves, mix with noodles. Add bean sprouts and shrimp mix. Garnish with pepper flakes, peanuts, green onions, and lime slices.

Marshmallow Popcorn

Marshmallow Popcorn

4 quarts popcorn (2 air poppers full--1 cup kernels)

4 cups marshmallows

Sprinkle marshmallows over top of popcorn. DO NOT STIR.

Boil:

2 cubes margarine

1 1/2 cups sugar

1/2 cup corn syrup (Karo)

1 tsp vanilla

Bring mixture to a full boil 1 minute or less. Pour over marshmallows and stir. Let it harden.

Grandpa Vernie's Candy Popcorn

Daddy's Candy Popcorn

(Vern Eyre)

3 batches air popped popcorn (1 1/2 cups kernels)

Boil to hard ball stage (255 degrees):

3 cups sugar

1/2 cup corn syrup (Karo)

1/2 cup water

1 tsp vanilla

1/2 tsp salt

Remove from heat. QUICKLY add:

1 cube margarine

red food coloring (Also fun to mix up the colors depending on the occasion...)

Stir and pour over popcorn. Continue stirring until each kernel is covered and separate.

Caramel Popcorn

I invited some girls (and kids) over during the Priesthood Session of LDS General Conference for a Popcorn Party... "Pop on Over during Priesthood Session." We had a great time visiting and munching!

To find out more about LDS General Conference or to listen to amazingly inspiring and faith promoting talks, click here.

I of course forgot to take a picture until the aftermath...but these jars filled with caramel, candy and marshmallow popcorn turned out pretty cute...

Caramel Popcorn

(Kimi Burbank)

2 Poppers full of air popped popcorn (1 cup kernels)

Melt in Pan:

1 cube margarine

1 cup brown sugar

1 cup white corn syrup (like Karo)

Bring to boil, add: 1 can sweetened condensed milk

Cook to soft boil stage and pour over popcorn.

Melt in Your Mouth Lemon Cupcakes

I'm usually not THAT big of a fan when it comes to lemon desserts. I kinda have to be in the mood. So, when I was looking for a dessert to make a friend, I decided to make lemon cupcakes because I knew I wouldn't need to snitch...and I was in "trying to look good in a swimming suit" mode. I whipped these up...made from a box. Not a temptation...UNTIL...I made the frosting. Uh...let's just say I didn't stop at one or two or three for that matter...and I decided that these may be the best mini cupcakes...EVER! They absolutely melt in your mouth and are super easy to throw together.

Lemon Sunshine Cupcakes

1 box Betty Crocker Super Moist Lemon cake mix

Follow directions on package and make into mini cupcakes...It makes A LOT. I ended up with probably 3 dozen minis and then made close to a dozen regular size.

When cool, frost. I like to pipe the frosting with a 1M or 22 Wilton tip.

Frosting:

8 oz cream cheese

1/2 stick butter

1 lb. powdered sugar

1 tsp. vanilla

1 tsp. lemon extract

yellow color gel or food coloring

Mushroom Dip

Best served warm with crackers such as Wheat Thins or my personal favorite, Chicken in a Biscuit. This is a family favorite as an appetizer and is a MUST on 'Superbowl Sunday.'

Mushroom Dip

2 lbs. fresh sliced mushrooms

Saute in 1/4 cup butter until moisture has evaporated

Add:

1/4 cup flour

salt and pepper

1 1/2 cup sour cream

2 cups shredded swiss or mozzarella cheese

2 Tbsp lemon juice

2-3 Tbsp dried parsley

1/3-1/2 cup chopped green onions (2 bunches)

Stir and enjoy!

Kandi's Chocolate Chip Cookies

This recipe is the inspiration behind the name of the blog. Seriously, not good when the recipe CAN make approximately 4 dozen cookies, but due to the snitching of the dough that is involved, we usually end up with a little more than 3 dozen or so...oops! Can snitching cookie dough be counted as a family tradition? I think so.

Exhibit A:

Exhibit B:Hungry now? Well, have at it...make your own and start snitching!

Cream:
1 cup shortening
1 cup brown sugar
1/2 cup white sugar
2 eggs*
1 tsp. vanilla

Add:
2 1/2 cups flour
1 tsp. baking soda
1 tsp. salt

Blend well. Stir in 6 oz. pkg. chocolate chips. Drop by teaspoon onto greased cookie sheet. Bake at 375 for 8-10 minutes.

*Note: If you are pregnant or concerned about raw eggs, you can make this recipe with egg beaters and snitch the dough without any worries!

Aunt June's Frape

One of my favorite parts of a get-together is a fun beverage in a cute jar or punch bowl. It adds color to your presentation and tastes yummy! One of my all time faves is this ice cream drink that was introduced to us by some dear family friends. For the shower, I used pineapple sherbet and added some yellow food coloring so that it stood out as the centerpiece of my food table. My other personal favorite is raspberry sherbet.

Aunt June's Frape

(Kathie Lee)

12 oz. orange juice concentrate

12 oz. lemonade concentrate

1/2 gallon vanilla ice cream

1/2 gallon sherbet ice cream

8 cups water

Mix with potato masher

Return to freezer

Leave 1-2 hours

Add 2 liter Sprite when serving and mix.

Cherry Bars

Easy. Beautiful. Delicious. Can be made the day before (minus the glaze.) Always a crowd pleaser!

(photo courtesy Taste of Home)

Cherry Bars

1 3/4 cups sugar

2 cubes margarine (softened)

1 tsp vanilla

4 eggs

3 cups flour

1 1/2 tsp baking powder

1 large can cherry pie filling (I prefer Wilderness)

Heat oven to 350. In a large bowl, cream sugar, margarine and vanilla until fluffy. Add eggs one at a time, beating well after each one. Gradually add flour and baking powder and blend well.

Spread 2/3 of batter on a greased sheet cake pan (18X13). Spread pie filling over batter. Drop remaining batter by teaspoonful over pie filling. Bake for 35 minutes (until golden brown and toothpick comes out clean.)

Cool. Drizzle with glaze.

GLAZE-

1 cup powdered sugar

2 Tbsp milk

1/2 tsp almond extract

Stir together all ingredients and drizzle over bars, using a fork.

Best Chocolate Cupcakes

I'm a sucker for cream cheese...sweet, savory, on a bagel, in an enchilada...I LOVE CC! So it was no surprise when I fell in love with these cream cheese-filled chocolate cupcakes...I mean really, how could you go wrong? I made them a few months ago for a friend's birthday and they were a huge success. But then Courtni (who'd given me the recipe in the first place...) told me she'd tried them in the mini version...ahhh! I love minis! Calories don't count when they're little...;) And so I whipped them up for the shower. Um...to die for!

Best Chocolate Cupcakes

(Donna Hendricks)

Filling-

Blend:

1 8 oz cream cheese (softened)

1 egg

1/3 c. sugar

1/8 tsp. salt

Stir in: 6 oz chocolate chips

Set aside.

Cupcakes-

2 c. water

2/3 c. oil

2 Tbsp vinegar

2 tsp. vanilla

3 c. flour

1/2 c. cocoa powder

2 tsp. soda

2 c. sugar

Mix liquids in one bowl and dry ingredients in a separate bowl. Then mix together until batter is lump free.

Preheat oven to 350. Fill each cup (in muffin tin) 3/4 of the way with batter. Add 1 Tbsp. cream cheese filling on top.

Bake 25-30 minutes. Yields 2 dozen

(For the minis, bake them 12 minutes and check)

**They are not pretty when they come out of the oven, so frosting them is a must! **

Frosting- (Wilton Chocolate Buttercream)

1/2 cup solid vegetable shortening

1/2 cup (1 stick) butter or margarine, softened

3/4 cup cocoa or three 1 oz. unsweetened chocolate squares, melted

1 teaspoon vanilla

4 cups powdered sugar

3-4 tablespoons milk

To decorate: Pipe frosting starting from the outside working your way into the center with Wilton tip 22 or 1M. Add sprinkles. I like jimmies.