BEAVER CREEK BREAKFAST CASSEROLE

Layer the following:

1 pkg frozen hash brown potatoes
1 pound meat (Sausage, cubed ham, bacon pieces, or combo browned)
1 sm onion
1 green bell pepper (cook with meat)
10 eggs scrambled
1 can cream of mushroom soup with 3/4 can milk
1 1/2 cups shred cheddar cheese,

Add last 5 min:
Parsley & mushrooms

Cover with foil. May be refrigerated overnight. Bake 400 degrees for 30 min

YUMMY Microwave Caramel Popcorn

1 C. Butter
1C. brown sugar
20-22 Lg. marshmallows
2 bags microwave popcorn

Pop the two bags of popcorn put in a BIG
Bowl. (try to keep unpopped kernels out)
Put the other three ingredients in a bowl and microwave for about 3 min....stir every minute...until sauce is all melted. Pour over popped popcorn and stir until all the pop corn is coated well. And EAT!!
Enjoy! 

Sweet Potato Casserole

3 Cups Sweet Potatoes(Mashed)
1/2 Cup Butter (Melted)
1 tsp. Vanilla
1/2-1 Cup Sugar
2 Eggs (Well Beaten)
1/2 Cup Milk

Topping
1/2 Cup Brown Sugar
1/4 Cup Flour
2 1/2 TB Butter
1/2 Cup Pecans (Chopped)

Mix sweet potatoes with butter, vanilla, sugar, eggs and milk.
Put in 8X8 baking dish (Sprayed)
Mix topping ingredients together.
Sprinkle on top.
Bake at 350 for 25 minutes.

Jenn's 4th Generation ZUCCHINI-PINEAPPLE BREAD

Cream the first 4 ingredients together & put aside.
3 Large Eggs
2 C. Canola Oil
2 C. Sugar
1 Tsp. Vanilla

In a separate bowl mix together:
3 C. Flour
2 Tsp. Baking Soda
1 Tsp. Salt
½ Tsp. Baking Powder
2 Tsp. Cinnamon
¾ Tsp. Nutmeg

Add the wet ingredients to the dry ingredients & mix well.

Add in:
2 C. Shredded Zucchini
1 8 oz can of Crushed Pineapple (drained)

Mix everything together very well.

This recipe makes 2 large loaves, 3 medium loaves or 6 small loaves.

Bake @ 350 degrees for 45 minutes for small loaves & about one hour for medium loaves & about 70 minutes for large loaves. Check with a toothpick & take them out when the toothpick comes out clean.

ENJOY!

Ryan's Pasta Primavera

Ingredients

1 lb (or more) broccoli (must be fresh)

3 or 4 small zucchini cut in ½ inch pieces

4 or 5 Cloves of Garlic finely chopped

1 lb Mozzarella Cheese

Parmesan Cheese

1 Box Bow Tie Pasta

Olive Oil

1 package fresh basil (finely chopped)

4 - 5 small tomatoes


Cut up the broccoli in bite sized pieces and steam it—but be sure to not overcook. You want it still crisp. Set aside. In a sauté pan, add about ½ cup olive oil over medium heat, add zucchini stirring occasionally. When the zucchini is about half way done cooking, add the garlic. After the garlic is done, add broccoli and basil mix well (you may have to add a little olive oil as needed). At this point I sometimes cover the pan and watch it to make sure it is all cooked—but be careful, you don’t want to over cook. Cut up the mozzarella into small cubes, set aside. Cut up tomatoes and set aside.

Cook pasta according to package instructions. After you have drained it, put all the ingredients together (I like to put in ½ - 1 cup of Parmesan cheese at this point, but this is optional). I normally wait to put in the tomatoes until just before serving.
YUMMY!!!!

Ryan's Mushroom Cream Sauce with Penne

Ingredients
3 tbsp butter
4 or 5 cloves of garlic finely chopped or smashed
3 tbsp flour
0.5 – 1.0 lbs mushrooms (I like Portobello mushrooms) cut up in ½ inch pieces
1 ½ cup heavy cream
1 ½ cup chicken broth

1 lb penne pasta (preferably Barilla or DeCecco)
½ cup freshly grated Parmesan cheese (preferably the real stuff, Parmiggiano/Reggiano cheese)
Pepper to taste
A dash of nutmeg

Sauce:
In a skillet, melt butter, add garlic and mushrooms and cook them over medium heat for 5 or 10 minutes (until mushrooms release moisture and liquid evaporates). Add flour and mix it in thoroughly. Add broth a little at a time, stirring constantly, so that there are no lumps from the flour. Add cream the same way. Continue to cook over medium heat for another 5 or 10 minutes—to give the sauce a chance to thicken. If you think the sauce needs to be thicker, you can add some Parmesan cheese. If you think it is too thick, add some milk. Add pepper to taste, and a dash of nutmeg.

Cook pasta according to the package instructions. When the pasta is cooked, drain and add to the sauce. Serve with Parmesan cheese sprinkled over the top.
!DELICIOSO!

Fresh Black Bean & Corn Salsa--YUMMY!!!

Ingredients:

1 can Black Beans-drained & rinsed
1 can Corn-drained
1 small Red Onion
5 Roma Tomatoes
3 Avocados
1 Bunch Cilantro
Juice from 3 Limes

Chop everything up & place in bowl. Add black beans & corn. Add the lime juice last & then stir up really well. Chill in the refrigerator. Serve with chips or crackers. YUMMY!!!

Zucchini Crisp

ksl.com - Zucchini "Apple" Crisp

Super Yummy, Low-Calorie, Banana Pudding Squares

prep time
30 min
total time
3 hr 30 min
makes
24 servings

What You Need
35 Reduced Fat NILLA Wafers, finely crushed (about 1-1/4 cups)
1/4 cup (1/2 stick) margarine, melted
1 pkg. (8 oz.) PHILADELPHIA Neufchatel Cheese, softened or fat-free cream cheese.
1/2 cup Powdered sugar
1 tub (8 oz.) COOL WHIP Sugar Free Whipped Topping, thawed, divided
3 Bananas, sliced
2 pkg. (1 oz. each) JELL-O Vanilla Flavor Fat Free Sugar Free Instant Pudding
3 cups cold fat-free milk
1/2 square BAKER'S Semi-Sweet Chocolate, grated

Make It
1
MIX crumbs and margarine; press onto bottom of 13x9-inch dish. Refrigerate until ready to use.

2
BEAT Neufchatel and sugar in medium bowl with whisk until blended. Stir in 1-1/2 cups COOL WHIP; spread over crust. Top with bananas.

3
BEAT pudding mixes and milk with whisk 2 min.; spread over bananas. Top with remaining COOL WHIP and chocolate. Refrigerate 3 hours.

Kraft Kitchens Tips
How to Evenly Spread COOL WHIP over Dessert
Stir remaining COOL WHIP gently in tub until creamy; spoon small dollops over dessert. Use small metal spatula to spread COOL WHIP over dessert.
How to Easily Remove Dessert from Dish
Line dish with foil before using, with ends of foil extending over sides of dish. Use foil handles to remove chilled dessert from dish before cutting to serve.

Makeover - How We Did It
We've made over this favorite dessert to save you 80 calories and 13 g of fat per serving compared to the traditional recipe. We used Reduced Fat NILLA Wafers and margarine instead of flour, butter and peanuts for the crust. In addition, we cut the amount of sugar and chocolate in half and used better-for-you products in the creamy layers. These simple changes result in a great-tasting dessert that can save you both fat and calories!

SUPER YUMMINESS WITHOUT THE GUILT!!! :)

Smores Cookies

Ingredients:

1 3/4C flour
1C Graham cracker crumbs
1 tsp. salt
1 tsp. baking soda
1C room temperature butter
3/4C sugar
3/4C brown sugar
2 tsp. vanilla
2 eggs
2C miniature chocolate chips
1 1/2C mini marshmallows
2 regular Hershey bars, roughly chopped

Directions:

1. In a stand mixer, combine the butter and sugars and mix until fluffy.
2. Mix in the eggs and vanilla until combined.
3. Add the flour, graham crackers, salt, and baking soda and mix well.
4. Stir in the chocolate chips, then cover and refrigerate the dough for about one hour.
5. Preheat oven to 375.
6. Take a tablespoon of dough, roll into a ball, and drop onto a greased baking sheet. Repeat with the rest of dough, leaving about 2 inches between each.
7. Bake for 6 min. then remove from oven.
8. Push 3-5 marshmallows and a few pieces of a Hershey bar into each cookie.
9. Return to oven and bake for another 2-3 min until golden brown and the marshmallows are a bit toasted.
** I usually just use chocolate chips instead of the Hershey bars- just because it's easier...

These cookies are SO YUMMY!!!

Healthy Applesauce Cookies

Healthy Applesauce Cookies
1/4 cup olive oil
1 1/4 cup applesauce
4 egg whites
1 cup sugar
1 tsp baking soda
1/2 tsp cloves
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp salt
1-2 cup all-purpose flour
1 cup whole-wheat flour
1 cup chocolate chips

Mix ingredient together in order given in a large bowl. You may need to add a little extra all-purpose flour to get the right consistency. Spoon onto greased cookie sheet. Bake at 350 degrees for 8-10 minutes or until golden brown. Let cool on cooling rack.

Carrot Cake

Mona’s Carrot Cake With Cream Cheese Frosting
1 ½ Cups Vegetable oil
3 large eggs
2 Tablespoons vanilla
3 Cups Shredded Carrots
1 Cup golden raisins (optional)
1 Cup chopped nuts of choice (optional)
2 Cups flour
2 Cups sugar
2 tsp baking soda
1 teaspoon salt
3 teaspoons ground cinnamon
Frosting
8 oz softened cream cheese
1 stick softened butter
1 lb powdered sugar
1 teaspoon vanilla
1.  Preheat oven to 350 degrees F.  Spray 2   9 inch cake pans with cooking spray.  In a stand or electric mixer beat oil, eggs and vanilla until well combined.  Add in carrots, raisins and nuts until combined.
2.  Place flour, sugar, baking soda, salt and cinnamon into a large bowl.  Slowly add to wet ingredients.  Beat on medium speed for 1 ½ minutes.  Pour evenly into cake pans that have been generously greased with cooking spray and bake for 35-40 minutes or until toothpick comes out clean from center.  Remove and let cool completely.  When cool, remove cakes.
3.  To prepare frosting place cream cheese and butter into a stand or electric mixer.  Beat until creamy and smooth.  Slowly add powdered sugar and vanilla until smooth.  Frost cooled cakes.
8 servings

I made this cake for Brandon's birthday, it was the best carrot cake I have ever had. I got the recipe from Picky-palate.com.  The only thing I would do different next time would be to squeeze the water out of the carrots after I shredded them because the cake was a little sticky.

The Inn at Temple Square Dinner Rolls

2 1/2 T. dry yeast
2 C. warm water (110 degrees F)
1/3 C. sugar
1/4 C. butter softened
1 T. salt
1/2 C. dry milk powder
1 egg
6 1/2 C flour

In a large bowl, combine yeast and water. Let stand 5 minutes. Add sugar, butter, salt, dry milk, 2 cups flour and egg.  Beat together until very smooth.  Add 2 more cups of flour, one at a time, until smooth.  Add about one more cup of flour, 1/2 cup at a time, until it is well mixed.  Turn dough onto a lightly floured board and knead until it is smooth and satiny.  Gather dough into a ball and place into a greased bowl.  Let rise in a warm place until double in bulk. Use last of the flour as needed on the board for rolling and shaping the dough. (Don't use it all unless you need it.) Cut or mold into desired shape.  Place on greased baking sheets or pans.  Brush surface of rolls with  melted butter.  Let rise in a warm place until ready for oven. (about 1 1/2 hours) Bake at 400 degrees for 15-20 min or until browned to your satisfaction.  Makes about 2 dozen rolls.

I have never messed these up, so that tells you how easy they are. I usually shape mine in balls and put them in a 9X13 pan, but I have also rolled them like crescent rolls too. They are so good straight from the oven with some butter and honey. Yum.  

Poppyseed Chicken

1 1/2 c sour cream


2 cans cream of chicken soup

3 chicken breasts, cooked & shredded

2 cups uncooked rice
2 tbsp poppyseeds
1/2 pkg ritz crackers, crumbled

Cook rice, boil chicken 20-23 min and shred. Put sour cream and soup in bowl, mix. Add shredded chicken, put in glass baking dish, cook 350* 20 minutes, take out of oven, top with poppyseeds evenly, then crumble ritz crackers, bake 10 minutes more. Serve over rice. ** I used two chicken breasts and halved everything except of the rice and it was perfect:)

Honey-Lime Chicken Enchiladas

6 Tb honey
4.5 Tb lime juice
1 Tb chili powder
1/2 tsp garlic powder

1 lb cooked chicken, shredded (I used a rotisserie chicken from the store)
flour tortillas
colby or monterey jack cheese, shredded
10 oz. can green enchilada sauce (I couldn't find green enchilada sauce so I  used salsa verde)

Mix first 4 ingredients together and toss with shredded chicken. Let it "marinate" for at least a half hour. Pour some green enchilada sauce on the bottom of a 10x10 casserole dish or 9x13 pan. Fill flour tortillas with chicken and shredded cheese. Pour the rest of the can of green enchilada sauce over enchiladas then sprinkle with more cheese. (When using a 9x13 I like to use 1 1/2 10 oz. cans) Bake at 350 for 30 minutes. (Put it under the broiler at the end to make the cheese brown and crispy on the top.)

Green Curry Chicken

1 Cup Uncooked Basmati Rice
1lb Cubed Chicken Breast(cubed)
2-3tsp Green Curry Paste
1 Can Light Coconut Milk (divided)
2 Cups Bell Pepper, Red-Green-Gold
Salt
Cilantro
Cook rice according to package, omitting salt and fat.
Stir in 1/4 tsp.salt. Heat a large nonstick skillet over
medium-high heat. Coat pan with cooking spray.
Sprinkle chicken with 1/4 tsp.salt. Add chicken to pan;
saute 4 minutes or until chicken is lightly browned.
Stir in curry paste; and cook 1 minute, stirring frequently.
Stir in 1 cup coconut milk; bring to a boil. Reduce heat,
and simmer 4 minutes, or until chicken is done, stirring
occasionally. Stir in bell peppers, 1/4 tsp.salt, and remaining
coconut milk; cook 3 minutes or until vegetables are tender.
Serve chicken mixture over rice. Sprinkle with fresh cilantro.

Spicy Peanut Chicken Skewers

2lbs Chicken Breasts (boneless, skinless, sliced into 3/4" pieces)
12 Skewer Sticks
Marinade
1T Olive Oil
2T Soy Sauce
1/2 tsp Onion Powder
1 Garlic Clove (minced)
1T Brown Sugar
2T Fresh Lime Juice
Peanut Dipping Sauce
1 1/2tsp Olive Oil
1 Small Onion (chopped)
2 Garlic Cloves (minced)
1tsp Red Curry Paste
1tsp Salt
1/3 Cup Peanut Butter
1/3 Cup Coconut Milk (low-fat)
2T Water
2tsp Red Wine Vinegar
2T Brown Sugar

Soak skewers in water for 30 minutes..
Combine marinade in a bowl. Coat chicken well and marinate 30 minutes.
Thread onto skewers and grill on medium-high 4 minutes each side.
For sauce, saute onion and garlic in oil over medium heat 5 minutes.
Add remaining ingredients and stir well. Heat to a boil, then remove to
blender. Blend well and serve topped with chopped peanuts.
I used chicken tenders and broiled them.

Navajo Tacos

2 c. flour
1 t. salt
1 t. baking powder
1 T. shortening
Add 3/4 c. cold water
Mix and knead with hands into balls and flatten, to make a round scone like shape.
Fry in heated oil, turning when the first side is cooked.
Top with chili, cheese, lettuce, tomatoes, salsa, or whatever else you enjoy on your tacos.
*These scones are also good with just honey on them!!

Sweet and Spicy Noodles

2-3 chicken breasts cut into chunks and cooked

1 lb noodles, fully cooked and drained (any kind you prefer, I used thin spaghetti)

In a small sauce pan brown 4 tsp minced garlic in some olive oil then add:

1/4 c. vegetable oil

1/3 c. white vinegar

1/4 c. sugar

1/4 c. sesame seeds

3 Tbsp. soy sauce

1 Tbsp. red pepper flakes

Toss the chicken, noodles, and sauce together in a large fry pan or wok on medium heat. Let it all simmer together for about five minutes so the noodles absorb some of the sauce. Serve hot.

I have made this twice now, it's so yummy, and my kids like it, that's how I know it's a hit.

I made mine with shrimp, and that was good too...although not many of you like shrimp :)

Also, I didn't put as much red pepper flakes in because I didn't think my kids would like it.

Enjoy

"Healthier" Banana Peanut Butter Chocolate Chip Muffins

I got this recipe off of Picky-palate.com.  It was soooo yummy!  Also, it wasn't healthier for me because I ate 4 or 5 of them.  YUMMY!!!

“Healthier” Banana Peanut Butter Chocolate Chip Muffins

4 Tablespoons softened butter
2 eggs
2 ripe bananas, mashed
1 Cup plain low-fat vanilla yogurt
2/3 Cup sugar
heaping 1/4 Cup creamy peanut butter
1 1/2 Cups all purpose flour
1/2 Cup whole wheat flour
3/4 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 Cup semi sweet chocolate chips
1/4 Cup coarse sugar (I used Turbinado sugar)
1/2 Cup shredded sweetened coconut
1. Preheat oven to 350 degrees F. Place butter, eggs, bananas, yogurt, sugar and peanut butter into a large mixing bowl. Mix to combine. Place all dry ingredients into a separate large bowl and stir to combine. Slowly add to wet ingredients along with the chocolate chips until just combined. Scoop into muffin tins lined with paper cups 2/3 way full. Sprinkle with coarse sugar and shredded coconut. Bake for 20-25 minutes or until toothpick comes out clean from center.
12 muffins

Check out what's cookin!!

Man this recipe takes forever... it won't be done until Sept 11, 2010 :):)