Thursday, October 30, 2008


I am posting two website addresses that have hundreds of cookie recipes. I thought with Christmas coming in just 56 days we might be looking for some new recipes for those neighbor plates of goodies.

Good luck and Have fun baking!!

Wednesday, October 29, 2008

Garlic Lime Chicken

¾ tsp salt
¼ tsp black pepper
¼ tsp cayenne pepper
¼ tsp paprika
¼ tsp onion powder
¼ tsp thyme
¼ tsp dried parsley
½ tsp garlic powder

2 tsp garlic powder
6 boneless chicken breast halves
2 Tbls butter
1 Tbls olive oil
3 Tbls lime juice

Mix together all seasonings except 2tsp garlic powder and lime juice. Cover chicken with seasonings on both sides. Heat butter and oil in large skillet over medium heat and sauté until chicken is golden brown. (5-10 minutes each side.) Sprinkle with remaining garlic powder and lime juice. Cook five minutes stirring frequently to cover evenly with sauce. Serve. (We like with flavored rice and green beans or tossed salad. Good with broccoli and baked potatoes and/or sweet potatoes. Serves 6)


Mom, please post the cafe' rio pork and cilantro ranch recipes!! :) thanks 

Sticky Chicken (sweet n' sour)

4 boneless chicken breasts sliced into tenders
onion pwd and salt for seasoning
1-2 eggs, beaten
1/4 c. flour
1/4 c. cornstarch
2 TB oil
1/4 c. water
1/2 tsp. salt
pinch black pepper
3/4 c. sugar
1/2 c. white vinegar
4 Tsp. ketchup
1 TB soy sauce

Season chicken with onion pwd and salt. Combine flour and cornstarch in a bowl. Beat Eggs in a separate bowl. First dip chicken in egg and then flour cornstarch mixture. Fry in frying pan with the 2 TB oil until browned. Lay in greased casserole dish. Combine rest of ingredients to make sauce. Pour over the chicken. Bake uncovered at 350 degrees for 1 hour, basting (rotating every so often so the chicken can be fully coated) When done, juices should be thick and bubbly. 

this is from school, it's one of the favorites served over white rice or ham fried rice it's awesome!! 

green chili

i already put this one on myfamily, but it's still one of my favorites (we're having it tonight)

2 lbs pork, diced small (ground pork would work too, and be faster)
garlic salt
1 sm-med onion, diced small
1 26 oz can mild, roasted, peeled green chilis (look for hatch brand, or equilivant)--diced large
1 14.5 oz can diced, chili ready tomatoes (this adds the only heat, so if you really, really don't like heat, use 2-3 fresh, diced tomatoes or skip all together)
1 tsp ground cumin
1 tsp dried oregano
salt/pepper as needed

Brown pork (really brown, not just cooked through) in large pan (i like a wide skillet with a lid, if possible) in a little hot canola oil. use garlic salt to taste. add onion, saute til soft. add chilis with their juice, tomatoes, cumin, & oregano. cover and simmer 1/2--3 hours (long time is good, not necessary).

serve with beans, cheese, fresh tomato, avocado, cilantro, lime juice, corn, tortillas... fried eggs, in a burrito, over a baked potato, with a tostada, as a dip for corn chips, etc...

Monday, October 27, 2008

Salsa CousCous Chicken

3 cups hot cooked couscous or rice (cook as directed on pkg)
1 T olive or vegetable oil
1/4 cup coarsely chopped almonds
2 garlic cloves, minced
8 chicken thighs, skinned
1 cup salsa
1/4 cup water
2 T dried currants (raisins if you are on a budget)
1 T honey
3/4 t cumin
1/2 t cinnamon

Heat oil in large skillet over med-high. Heat until hot. Add almonds. Cook 1-2 minutes, or until golden brown. Remove almonds from skillet with slotted spoon. Set aside.
Add garlic to skillet. Cook and stir 30 seconds. Add chicken, cook 4-5 minutes or until browned, turning once.
In medium bowl, combine salsa and all remaining ingredients; mix well. Add to chicken. Mix well, reduce heat to medium. Cover and cook 20 minutes or until chicken is fork tender and juices run clear. Stir in almonds. While chicken is cooking, prepare couscous or rice. Serve chicken mixture with couscous. Serves 4.

I got really sick of all my meals either tasting like marinara or mexican. So I tried this one (got if from my mother-in-law). It is delicious, and spices things up for a change. Totally worth the random ingredients you have to buy at the store.

Sunday, October 26, 2008


if you want to label your posts (dinner, dessert, bread, etc), we can look them up by catagory in the future.

sour cream enchiladas

I made these last night to have for dinner. I'll give you the recipe that I actually did, but if you want the original recipe that I adapted it from, go to and search this title.
These little guys were pretty hot. I tried to tame it down a little by leaving out the green-chili salsa it calls for, but I think next time I make it I'm going to change it up even more. Here's what I did.

1 bunch of cilantro (i left out the stems.)
1 cup of sour cream
2 (7 oz) cans of jalapeno salsa
1/2 can of diced green chilies

Puree this in a blender or food processor and set aside.

2 skinless, boneless chicken breast halves cooked and shredded
Flour Tortillas
1/2 can of cream of chicken soup
2nd 1/2 of can of diced green chilies

I read online to fry the tortillas up before stuffing them because it keeps them from getting soggy. I didnt fry them, just warmed them. But it might not hurt.
Mix the second ingredients together and fill tortillas.

Put enough of the sauce to cover the bottom of a 9x13 dish and place tortillas in with seam down. Pour the remaining sauce over enchiladas and top with shredded cheese.
Cover with foil and bake at 350F for about 30 minutes.

*Note: Sadly, I made these Saturday and didnt get to bake them because we went over to a friend's house. I left them in the fridge over night and we had them for lunch after church. My tortillas were SOGGY. So, dont do that. (i knew it was going to happen, but I was left in a pickle and did the best I could.) The sauce has a might good kick. I think next time I make them I'm going to put in less jalapeno salsa in the sauce. I also am going to put in more sour cream. I think I want to put cheese in the tortillas, and if you want to make more than just 6 enchiladas you need more than 2 pieces of chicken. (or maybe my chickens were just small) I ran out of sour cream, but I think that would be good in the enchiladas and I would definitely serve some with the dish as a garnish or something. Anyway, I liked them. I really liked the cilantro flavor. Maybe I'll tweek it and post it again after I mess around with it. Enjoy.

Morning Glory Muffins

2 c. Flour (may use whole wheat if desired)
1 1/4 c. White Sugar
2 tsp. Baking Soda
2 tsp. Cinnamon
1/4 tsp. Salt
2 C. Shredded Carrots
1/2 c. Craisins or Raisins
1/2 c. Nuts (optional)
1/2 c. Flaked Coconut
1 Apple peeled, shredded
3 eggs, beaten
1/2 c. Applesauce
1/2 c. Canola oil
2 Tsp. Vanilla

Mix flour, sugar, soda, cinnamon, salt. Stir in carrot, craisins, coconut, apple, nuts. In a separate bowl beat eggs, oil, vanilla, and applesauce. Stir into flour mixture. Mix until just moistened. Scoop into greased or paper-lined muffin tins. Bake 17-20 minutes at 375º.

Family's Favorite Granola

8 c. Old-Fashioned Oats
1 2/ c. Brown Sugar
1 1/2 c. Wheat Germ
8 oz. Coconut
1 1/2 c. Sunflower Seeds - We like Honey Roasted
1/2 c. Canola Oil
3/4 c. Honey
2 tsp. Vanilla
Cinnamon - optional
Mix oats, wheat germ, coconut, and sunflower seeds together. Heat oil, and honey together until bubbly. Remover from heat, add vanilla, and stir into oat mixture.
Grease 2 large cookies sheets and spread 1/2 of mix onto each pan. Sprinkle with cinnamon, mix gently and level in pan. Bake 325º for 20 minutes, stirring once halfway through. If you prefer it chunky let the granola cool in pan then break up and store in gallon-sized plastic bags.Dried fruit may be added at the end.

Friday, October 24, 2008

Fast Amazing Pickle Dip

If you read Moms post on her blog, she mentioned our conversation that sparked the idea of this blog so I wanted to share our favorite dip recipe with everyone.
So we have all eaten the pickle dip mom picks up from the store. Well its not available in Reno so Mandy makes this amazing dip that I know Dad will love.

1/2 block of fat free cream cheese (use more cream cheese to make more dip)
Dill pickle juice
Chopped up dill pickles
(you can play with seasonings Garlic salt, onion powder etc.) I like it plain.

So soften the cream cheese in the microwave for a couple seconds, then pour in some pickle juice the more you pour the more it tastes like pickles and the thiner it gets, no exact measurement. Then throw in the chopped up pickles grab a bag of Ruffles, and BAM!! the best pickle dip ever and super fast.

-Adam/Mandy Fluke

New Blog needs to be Christened -

I am thinking my favorite recipe deserves to be the first of this blog.

Toffee/Chocolate Chip Cookies

3/4 c. real Butter
1/4 c. Crisco
1/2 c. White Sugar
1 1/2 c. Brown Sugar
3 Eggs
1 tsp. Vanilla
3 1/2 - 4 c. Flour
1 tsp. Salt
1 1/2 tsp. Baking Soda
1 cup Chocolate chips (more if you want)
1/2 package Heath chips
Mix butter, Crisco, sugars. Add eggs, vanilla. In separate bowl mix dry ingredients. Add to wet mixture and mix. Add chips last and mix gently.
Bake 375º for about 9.5 minutes.