Momz Recipeeze

Fresh arugula Sliced grape and/or heritage tomatoes Sliced avocado  Shaved Parmesan  Roasted pine nuts  Vinaigrette:  1 part vinegar (I like to use white balsamic) 2 parts oil (I like to use grape seed oil)

1 cup butter 1 cup sugar     1 tsp vanilla 1 large egg 2 tsp baking powder 3 cups flour Preheat oven to 400 degrees F. In a large bowl, cream butter and sugar with an electric mixer. Beat in egg and vanilla. Mix baking powder and flour, add one cup at a time, mixing after each addition. The dough will be very still; blend last four in by hand (if dough becomes too stiff add water, a teaspoon at a time). Do not chill dough. Divide dough into 2 balls. On floured surface, roll each ball into circle approximately 12 inches in diameter and 1/8 inch thick. Dip cutters in flour before each use. Bake cookies on an uncreased cookie sheet on top rack of oven for 6-7 minutes, or until cookies are lightly browned. Makes 20-24 average size cookies.

Throwin' it back to the cake I made for the elementary school cake walk...

Chopped Romaine Lettuce  Minced Cilantro  Frozen Corn, thawed Can of Black Beans, drained and mixed with BBQ Sauce Chopped Tomatoes  Chopped Avocado  Sliced Green Onion, if desired  Shredded Cheddar  Cooked Chicken, chopped and tossed with BBQ Sauce Tortilla Chips, crushed Extra BBQ Sauce  Ranch Dressing  Toss and serve. I don't measure, I just eyeball it to what looks good to me. I usually don't use onion, not everyone likes it. If I grill chicken I always grill extra for salad or pizza. You can also use leftover roasted chicken or cook up a couple of breasts just for the occasion. I serve the dressing and extra BBQ sauce on the side. This one was a recent favorite of one of our missionaries and was his most requested meal which was funny because he said before this he didn't like salad. I often make corn muffins to serve with salad. Last time I didn't and my boys asked for a do-over.

One of the easiest things to make. Throw a chuck roast in the crockpot and add BBQ SAUCE. Cover and cook on high for 6-8 hours or on low for 10-12. Shred and serve on burger buns.

Originally from Time Life Family Favorites Made Easy  3 lbs small red potatoes, quartered (if you end up with larger potatoes cut into large dice) 2 tablespoons olive oil  8 teaspoons finely minced garlic  1 1/2 teaspoons coarse salt (lately I've just been using kosher salt) 1 teaspoon paprika  1/2 teaspoon freshly ground pepper  Toss all together. Line a baking sheet with foil and lightly spray with vegetable cooking spray. Arrange potatoes on prepared baking sheet. Roast potatoes at 525F degrees for 20 minutes, stirring once or twice during cooking. Raise heat to broil. Broil potatoes until crisp, watching closely not to over brown, about 1-2 minutes.

From: VeryBestBaking.Com (Nestle) 1-1/2 cups all-purpose flour  1-1/2 cups whole-wheat flour  2 teaspoons baking soda  2 teaspoons baking powder  2 teaspoons ground cinnamon or pumpkin pie spice  1/2 teaspoon salt 4 large eggs, slightly beaten 2 cups granulated sugar (I used 1 cup granulated and 1 cup brown) 1 can (15oz) LIBBY'S 100% Pure Pumpkin  1 cup vegetable oil  2 cups (12oz) NESTLE TOLL HOUSE Semi-Sweet Chocolate Morsels  PREHEAT oven to 350F degrees. Grease 36 (2 1/2-inch) muffin cups or line with paper baking cups. COMBINE all-purpose flour, whole-wheat flour, baking soda, baking powder, cinnamon and salt in medium bowl. Combine eggs and sugar in large bowl. Add pumpkin and oil; mix well. Stir in flour mixture until moistened. Stir in morsels. Spoon batter into prepared muffin cups. BAKE for 20 - 25 minutes or until top springs back when lightly touched. Cool in pans on wire rack for 5 minutes; remove from pans.

I cheated and bought my sopes shells at the Mexican market. (I was just glad I found them!!!) Then load all of the good stuff on top. Frijoles, chopped cooked carne asada, shredded cheeses, a little pico de gallo, shredded lettuce, guacamole, sour cream (not for me though, not a fan), and chopped cilantro. Yum!!! Season meat with this spice mixture: 1 teaspoon salt  2 tablespoons chili powder  2 tablespoons paprika  1 teaspoon cumin  1 teaspoon garlic powder 

The kids have always chosen what kind of cake they want for their birthday. This one has become the tradition for each of the kids, each and every year, for as long as I can remember. I've made a dairy and gluten free version before using fake oreos, vegan butter, and non-dairy ice cream. You can adjust the ingredients to fit larger or smaller pans easily. The butter/Oreo ratio is 1Tbsp. Melted Butter per 10 crushed Oreos. I usually use a 9" springform pan so I use 50 crushed Oreos and 5 Tbsp melted butter. Mix well. Pat a layer into the bottom of the springform pan and freeze for about 30 minutes. Meanwhile get your ice cream out to soften. I used to use one container of a good quality vanilla (You can vary the flavors if you like.) Now that they've shrunk the containers you will need at least one and a half. Spread a nice layer of ice cream over the Oreo crust. Sprinkle with Oreo crumbs. Layer again. Freeze several hours or overnight. Loosen the rim with a knife before y...

Preheat oven to 350F degrees. In a 13x9x2" pan melt a stick of butter (1/2 cup) Sprinkle 1-1/2 cup graham cracker crumbs over melted butter. Drizzle with a can of sweetened condensed milk. Sprinkle with semi-sweet chocolate chip, chopped walnuts and shredded sweetened baking coconut. I don't measure. I sprinkle what looks good to me. I like a lot of everything. I think the original recipe was probably around a cup for each. Some people also use butterscotch chips. I'm not a fan. Bake for 25 minutes. Also, I'm a big fan of using baking cups for presenting treats. It looks nice, it sends the message (especially to children who tend to load up their plate sky high) to take one, and you usually don't end up with people fingering half of the treats on the plate before choosing one. It's a win/win/win!!!

This recipe is my sisters. 

Mini's that I served with "cheater" whipped cream.

1 can refried beans 1 can drained/rinsed black beans 1 can chicken broth 1.5 cups frozen corn 1/2 cup water ¾ cup salsa 1 cup shredded or diced chicken 2 cups shredded cheddar cheese tortilla chips Stir the first 7 ingredients into a pot and bring to a boil. Once boiling, let simmer (covered) for 10 minutes. Stir in 1 cup of cheese and let melt. Crush up some chips and put in the bottom of the bowl. Top with soup. Garnish with cheese and a few more chips.

Mix: 1/2 cup melted butter  1 cup sour cream  1 can cream of chicken soup  Onion powder* (maybe 1/2 teaspoon) 1 cup grated cheddar cheese  Add: Frozen shredded potatoes. (Unfortunately I don't measure, I just eyeball it until it looks like a good cream/potato ratio Spread into a baking dish. Sprinkle top with: Crushed corn flakes  Bake in 350/375F degree oven for 45 minutes. This recipe is very forgiving. If I have something else in the oven I bake the potatoes at the temperature of the other item, as long as it in the 300's. *original recipe calls for chopped green onions but enough people don't like them that I use onion powder instead. I don't measure, I just eyeball it to what looks good to me. The 1/2 teaspoon is approximate.

I have a jar that I dedicate to mixing up big batches of spice, at least 3 or 4 times the amount below. If you want to mix only what you need for the moment mix the amount below per chicken you will be cooking. 4 teaspoons salt  2 teaspoons paprika  1 teaspoon cayenne pepper  1 teaspoon onion powder  1 teaspoon thyme (I ran out of thyme and haven't been using it lately) 1 teaspoon white pepper  1/2 teaspoon garlic powder  1/2 teaspoon black pepper  Cook in 250F degrees oven for 5 hours. Baste frequently.

Proof yeast: 2 Tablespoons Yeast 1 cup warm water  1 teaspoon sugar  Add: 1/2 cup softened butter  1 1/2 cup warm milk 3 room temperature eggs, beaten  2/3 cup sugar (if you're making sweet rolls increase it to 1 cup) 1 Tablespoon salt Add:  8 cups flour ( I use unbleached all purpose) You may need to add more flour  Let dough double in size. Shape and rise again till double. Bake at 350F degrees for 15 - 20 minutes.

1 large head Napa cabbage, shredded & store in fridge all day or overnight  6 green onions, sliced thin, including the greens  Sauté in pan until golden brown: 2 packages ramen noodles (uncooked) broken into small pieces (discard spice/broth packets) 1/2 cup sesame seeds  1 package slivered almonds  1/4 stick butter  Drain on paper towel  Mix cabbage, onions, noodle mix, and dressing all at the last minute. Dressing: 1 cup oil  1 cup sugar  1/2 cup vinegar  2 Tbsp soy sauce  1/2 tsp salt 1/4 tsp pepper 

I originally had this salad when a friend brought it over after I'd had a baby. I love friends who share recipes and I love to share too.  Chopped green onions  Red grapes, halved Sliced strawberries  Sugared almonds Any or all or these greens: Torn Romaine Leaves Spinach Spring Greens Dressing: 1 cup oil 1/3 cup red wine vinegar  1/2 cup sugar  1 tsp salt 1 tsp dry mustard  1 1/2 tsp poppy seeds 

Mainland style: Layer your crockpot with spinach, crumbled canned corned beef, and thinly sliced onions. Pack it in tight!!! Pour in 2 cans of coconut milk. Turn the crockpot on low for 5-6 hours. Don't be surprised, after it cooks down it will be about half of the pot. Make your family's mouth very happy!!!

I make this recipe in a 1.5 quart ice cream machine. Love it!!! It's da bomb!! Make sure your ingredients are chilled before you add them to your machine.

Mix together: 1/4 cup melted butter 1/4 cup prepared yellow mustard 1/2 cup honey 1 teaspoon salt 1 teaspoon curry powder - I use sweet curry  Dip 8 pieces of chicken (I like to use the thigh for this recipe) into the honey mustard mixture and place skin side up on foil lined jelly roll pan. Bake in a 375F degree oven for 1 hour and 10 minutes. I like to serve this with basmati rice and a green salad and/or green veg.