tag:blogger.com,1999:blog-83068258729378683772024-03-19T13:39:07.232-06:00Jenn's Home CookingJenn Hansenhttp://www.blogger.com/profile/15200132056217406232noreply@blogger.comBlogger35125tag:blogger.com,1999:blog-8306825872937868377.post-72454746175558504952010-02-06T19:48:00.002-07:002010-02-06T20:00:56.313-07:00Clam ChowderMy family has been sick this week and on Wednesday all I wanted was a nice warm bowl of creamy soup, so I made clam chowder. This is the clam chowder that I grew up with. Most of the times when I have it at restaurants I find it far too salty and not creamy enough, but that is just because this is what I am used to. It can always be thinned and you are welcome to add more salt if that is what you like, but this is a favorite of mine. Oh, and I love mine with some grated cheddar cheese on top!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ2l7UIVljdytvzzt50j3dwMrdfkdW_c4j0_HlNNJnxfO1tO-eZfog51VwuA6lWeVqC21FVhGWKgjjjDRERrRL_m8fvYnSJDkrpI4J89lnqYrwUwhRyL1NsExfpU8ENDusUBwDUPukxZY/s1600-h/100_3593.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ2l7UIVljdytvzzt50j3dwMrdfkdW_c4j0_HlNNJnxfO1tO-eZfog51VwuA6lWeVqC21FVhGWKgjjjDRERrRL_m8fvYnSJDkrpI4J89lnqYrwUwhRyL1NsExfpU8ENDusUBwDUPukxZY/s400/100_3593.JPG" alt="" id="BLOGGER_PHOTO_ID_5435328581120564034" border="0" /></a>Ingredients:<br />2 6-1/2 oz. cans of minced clams<br />1 c. finely chopped onion<br />1 c. finely chopped celery<br />2 c. finely chopped potatoes<br />3/4 c. butter<br />3/4 c. flour<br />1 qt. half and half<br />1 tsp. salt<br />1 tsp. sugar<br />1/8 tsp. pepper<br /><br />Drain clams, save juice. Cook vegetables in clam juice plus enough water to cover. Simmer in a covered pan until the potatoes are tender, about 3o minutes. Meanwhile, in a <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">separate</span> heavy pan melt butter. Add flour and blend. Add the half and half and cook until thick, stirring constantly. Add vegetables and the water and juice that they have cooked along with salt, sugar and pepper.<br />Serves 8Jenn Hansenhttp://www.blogger.com/profile/15200132056217406232noreply@blogger.com0tag:blogger.com,1999:blog-8306825872937868377.post-5205554368266812042010-01-29T14:05:00.006-07:002010-01-29T14:26:01.783-07:00Grandma's Poppy Seed BreadI grew up with this almond poppy seed bread recipe and I love it. Everything that my Grandma Harper makes is fantastic!<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7u_tO0udecl9UBRkKNSpk6eMLmYkK8GrDDhyphenhyphenESCJmEpLGVjpgzp0vyqlJ8snegDIfH7FsURg1JYvJ9lJdQkkC64URpJt3f1Dib9Agdzz0inJ9B1GQR9OGCN5k0kVdMGNcurtzi-q6xdE/s1600-h/100_3584.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7u_tO0udecl9UBRkKNSpk6eMLmYkK8GrDDhyphenhyphenESCJmEpLGVjpgzp0vyqlJ8snegDIfH7FsURg1JYvJ9lJdQkkC64URpJt3f1Dib9Agdzz0inJ9B1GQR9OGCN5k0kVdMGNcurtzi-q6xdE/s400/100_3584.JPG" alt="" id="BLOGGER_PHOTO_ID_5432271893055164066" border="0" /></a>Ingredients:<br />3 eggs<br />1-1/2 c. oil<br />2-1/4 c. sugar<br />1-1/2 c. milk<br />3 c. flour<br />1-1/2 tsp. salt<br />1-1/2 tsp. baking powder<br />1-1/2 tsp. vanilla extract<br />1-1/2 tsp. almond extract<br />1-1/2 tsp. butter extract<br />2 T. poppy seeds<br /><br />Beat together eggs, oil and sugar.. Combine flour, salt and baking powder in another bowl. Add alternately milk and flour mixture to egg, sugar, and oil mixture. Add flavorings and seeds. Pour batter into 2 greased bread pans. Bake at 350 degrees for 1 hour.<br /><br />Glaze Ingredients:<br />3/4 c. powdered sugar<br />1/2 tsp. almond extract<br />1/2 tsp. vanilla extract<br />1/2 tsp. butter extract<br />1/4 c. orange juice<br /><br />Mix ingredients well. When you remove the bread from the over pour the glaze over the top while still in the pans and while still hot. <br /><br />Let cool. Remove from pans, slice, and serve.Jenn Hansenhttp://www.blogger.com/profile/15200132056217406232noreply@blogger.com0tag:blogger.com,1999:blog-8306825872937868377.post-41651441717506489262010-01-29T13:50:00.004-07:002010-01-29T14:00:16.677-07:00Cherry Coffee CakeSo funny story, I made this for the first time about 2 months after Tyson and I were married and I messed up. I didn't just kind of mess up, I really messed up. I forgot the flour! How do you forget the flour. Anyway, I was SO embarrassed! Tyson just laughed because he thought that it was funny, well I felt like he was just laughing at me and I started crying in the kitchen over my messed up coffee cake. Looking back is seems like such a silly thing to get upset about it. Any way, I have made it several times since and it has turned out wonderfully, just don't forget the flour!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZv-U0ZBxvoLSOvuS7bxnWbeldptprLAnvha-B9lBlC5RobZxD6wgsTFPvjzhMhfag9ID6giRTiM9vre8THnVv9ZfOPub2nxPlyb_vwz4nHy72tio5QmzvLGqwxKJCF4IideIW498nuaA/s1600-h/100_3583.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZv-U0ZBxvoLSOvuS7bxnWbeldptprLAnvha-B9lBlC5RobZxD6wgsTFPvjzhMhfag9ID6giRTiM9vre8THnVv9ZfOPub2nxPlyb_vwz4nHy72tio5QmzvLGqwxKJCF4IideIW498nuaA/s400/100_3583.JPG" alt="" id="BLOGGER_PHOTO_ID_5432267460738525826" border="0" /></a>Ingredients:<br />1-1/2 c. sugar<br />1/2 c. butter, softened<br />1/2 c. shortening<br />1 tsp. almond extract<br />1 tsp. vanilla extract<br />1/2 ts. baking powder<br />4 eggs<br />3 c. all-purpose flour<br />1 can pie cherry filling (21 oz) *Feel free to use any flavor of pie filling that you like<br />1 c. powdered sugar<br />1 or 2 T. milk<br /><br />In a mixing bowl combine the sugar, butter, shortening, almond, vanilla, baking powder and eggs. Beat on a low <span class="blsp-spelling-error" id="SPELLING_ERROR_0">speed</span> until blended and then on his for 3 minutes. Then mix in flour.<br /><br />In a greased 9x13 spread 2/ of the batter mixture. Spread pie filling over the top. Drop the remaining batter in spoonfuls over the top. Swirl a little bit with a knife.<br /><br />Bake at 350 degrees for about 45 minutes.<br /><br />Mix together the powdered sugar and milk to make a glaze. When the cake is finished remove from oven and pour the glaze over the top.<br />Serves 16Jenn Hansenhttp://www.blogger.com/profile/15200132056217406232noreply@blogger.com0tag:blogger.com,1999:blog-8306825872937868377.post-43376265388912097942010-01-27T12:16:00.003-07:002010-01-27T12:41:14.644-07:00Cider-Braised ChickenI found this recipe in one of my <span style="font-style: italic;">Cook's Country</span> magazines and I knew that I had to give it a whirl. It has been on the calendar to make for probably 3 months now and I just hadn't gotten around to it. As with almost everything, I had to make some adjustments to fit my own personal taste, but it turned out excellent. It would be a great Fall dish with fresh apples and cider.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2AX8ZjBSVLe9SXtonIaBHVK37Dyspi5Wq01v-smvcPm8bityYbXG0tkGAnSRtGoCwDv9XhdehNUYK1IoVJDk_aZ6ncXBwMs73wGoEdsWaCgfGfnDkJU05kIND_IqgaQMTksLURY1e0Ns/s1600-h/100_3554.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2AX8ZjBSVLe9SXtonIaBHVK37Dyspi5Wq01v-smvcPm8bityYbXG0tkGAnSRtGoCwDv9XhdehNUYK1IoVJDk_aZ6ncXBwMs73wGoEdsWaCgfGfnDkJU05kIND_IqgaQMTksLURY1e0Ns/s400/100_3554.JPG" alt="" id="BLOGGER_PHOTO_ID_5431505665929608546" border="0" /></a>Ingredients:<br />1-1/2 lbs bone-in, skin-on chicken pieces<br />salt and pepper<br />1 tsp. canola oil<br />1 shallot, minced<br />1 clove of garlic, minced<br />1 tsp fresh thyme<br />1 large apple (<span class="blsp-spelling-error" id="SPELLING_ERROR_0">Jonagold</span> or Golden Delicious) peeled, cored, and cut into 3/4 in. chunks<br />3/4 c. apple cider<br />1/2 tsp. apple vinegar<br /><br />Pat dry the chicken pieces with a paper towel and season with salt and pepper. Heat oil in an oven safe skillet, I prefer my cast-iron skillet. Cook chicken skin down for about 10 minutes. Flip chicken pieces over and cook for an additional 5 minutes. Remove chicken to a plate.<br /><br />In the remaining oil saute the shallot until soft, about 3 minutes. Add the garlic, thyme, and flour. Once well mixed add the apple cider, vinegar, and apple. Heat to boiling.<br /><br />Nestle in the chicken pieces skin side up. Place skillet in a 450 degree over for about 10 minutes.<br /><br />Remove and plate chicken. The sauce can be served on the side.Jenn Hansenhttp://www.blogger.com/profile/15200132056217406232noreply@blogger.com0tag:blogger.com,1999:blog-8306825872937868377.post-25658102376424935682010-01-26T13:24:00.004-07:002010-01-26T13:37:04.834-07:00Chicken and RiceTo start off, I don't like rice. I never really have. I find it bland and don't care much for the texture. That being said, I love this dish! In fact I altered it from my mom's version so that it would make MORE rice! Oh, and did I mention that this is the world EASIEST recipe? I tend to have these ingredients just sitting in my pantry.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjykhSCIKZQiEDYe088y7fNJ4xh6MlM6yUhAUiycZRro23dxIaisrHqsqld8idy1dIfFxEtLUhHwqcYnt3JZohsWcKQevjUKY1SgCrbLtrjr1PXMu48yAqgQb_KyB3cYVar9nuCNAuMfb8/s1600-h/100_3551.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjykhSCIKZQiEDYe088y7fNJ4xh6MlM6yUhAUiycZRro23dxIaisrHqsqld8idy1dIfFxEtLUhHwqcYnt3JZohsWcKQevjUKY1SgCrbLtrjr1PXMu48yAqgQb_KyB3cYVar9nuCNAuMfb8/s400/100_3551.JPG" alt="" id="BLOGGER_PHOTO_ID_5431149479817566450" border="0" /></a>Ingredients:<br />4 boneless, skinless chicken breasts cut into 1/4 inch strips<br />1 can Cream of Mushroom soup, condensed<br />1 can Cream of Celery Soup, condensed<br />1 can Cream of Chicken Soup, condensed<br />1 package Lipton Onion soup mix<br />3 c. milk<br />1/2 c. butter, melted<br />2 c. rice<br /><br />Combine soups, soup mix, milk, butter and rice. Spread the sliced chicken breasts in the bottom on a 9x13 pan. Pour the soup mixture over the top. Bake in a 275 degree oven for 2-1/2 hours.<br />Serves 8Jenn Hansenhttp://www.blogger.com/profile/15200132056217406232noreply@blogger.com0tag:blogger.com,1999:blog-8306825872937868377.post-8928251870676941662009-12-18T22:33:00.004-07:002009-12-18T22:52:25.056-07:00Chocolate-Mint Truffle CookiesI found this in yet another magazine and OH MY GOODNESS were they yummy. I have promised this recipe to people for a couple of weeks now and I am just now getting around to typing it out. Sorry for the delay, but hopefully I'll be forgiven when you try these.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgDGSfqd9RAUOweMeyp_agXH17Gf_JVPkHtpgk2kCXxIXI_yRX9b9BT-Cv0VpnvO4iZ3Cu40AOWLttpHW5ivAcA1RX8YRWAJ7kP79wGxwVICUuPserKUlMp6sgyqSvsIaPsFN6EAMYX80/s1600-h/100_3276.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgDGSfqd9RAUOweMeyp_agXH17Gf_JVPkHtpgk2kCXxIXI_yRX9b9BT-Cv0VpnvO4iZ3Cu40AOWLttpHW5ivAcA1RX8YRWAJ7kP79wGxwVICUuPserKUlMp6sgyqSvsIaPsFN6EAMYX80/s400/100_3276.JPG" alt="" id="BLOGGER_PHOTO_ID_5416817110911030370" border="0" /></a>Ingredients:<br />1/4 c. butter, cubed<br />1 c. semi-sweet chocolate chips, divided<br />1 egg<br />1/3 c. sugar<br />1/3 c. brown sugar<br />1/2 tsp. vanilla<br />1/8 tsp. peppermint extract<br />1 c. flour<br />1/3 c. baking cocoa<br />1/4 tsp. baking powder<br />1/8 tsp. salt<br />1 pkg. (4.6 oz) Andes mint candies, chopped <span style="font-style: italic;">divided</span><br />2 tsp. shortening<br />1 large candy cane, crushed<br /><br />In a small saucepan over low heat melt the butter and 1/2 cup of the chocolate chips. Remove from heat and stir until smooth and allow to cool slightly. Stir in the egg, sugars and extracts. Combine the dry ingredients and stir into the chocolate mixture. Fold in 3/4 c. of the Andes mints.<br /><br />Roll rounded tablespoon fulls into balls and place on a greased cookie sheet. Bake at 350 degrees for 12-14 minutes. Let them cool completely.<br /><br />In a small saucepan melt the remaining chocolate chips, Andes mints, and shortening until fully melted and combined. Dip cookies in chocolate and sprinkle crushed <span class="blsp-spelling-error" id="SPELLING_ERROR_0">candy</span> cane over the top. Allow to cool completely and enjoy!<br />Yields 2 dozenJenn Hansenhttp://www.blogger.com/profile/15200132056217406232noreply@blogger.com0tag:blogger.com,1999:blog-8306825872937868377.post-44041787497450915112009-12-18T22:22:00.004-07:002009-12-18T22:33:10.179-07:00Chicken ParmigianaI love pasta. If you have followed this blog much at all you probably already know that. I also love to take my restaurant favorites and work them out at home. I am usually surprised at just how easy some of them are. This is very simple and oh so tasty! <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLy9niRCR8hj-fElNAAGidD3IUV8HBrVl6-jOoOZdXvvVlpxA8x_SWjcwqEep5FYHOQTpFTzDuxIvS8ese6UDCtQ-dIH7clFIaGPU9x5pBUiybVSza7_czl39xAL0HK7X577Js52ikVfU/s1600-h/100_3185.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLy9niRCR8hj-fElNAAGidD3IUV8HBrVl6-jOoOZdXvvVlpxA8x_SWjcwqEep5FYHOQTpFTzDuxIvS8ese6UDCtQ-dIH7clFIaGPU9x5pBUiybVSza7_czl39xAL0HK7X577Js52ikVfU/s400/100_3185.JPG" alt="" id="BLOGGER_PHOTO_ID_5416813674284035266" border="0" /></a>Ingredients:<br />2 boneless, skinless chicken breasts<br />2 egg whites, slightly beaten<br />1 c. bread crumbs<br />1/4 c. Parmesan cheese<br />2 slices of mozzarella cheese<br />6 oz. spaghetti, cooked and drained<br />1 c. spaghetti sauce of your choice<br /><br />Combine the bread crumbs and Parmesan cheese in a shallow bowl and set aside. Pat dry your chicken breasts with paper towel. You want them to be dry so that the breading stays on well. Coat a chicken breast with egg whites and then coat with the bread crumb mixture. Place on a greased broiling pan. Repeat with the second chicken breast.<br /><br />Cook at 375 degrees for 18 minutes. Increase the heat to 425 degrees and place a cheese slice on each chicken breast.<br /><br />Meanwhile, place the spaghetti on a place and pour half the sauce on top. Place a finished chicken breast on top and enjoy!<br />Serves 2<br />Points: 12Jenn Hansenhttp://www.blogger.com/profile/15200132056217406232noreply@blogger.com0tag:blogger.com,1999:blog-8306825872937868377.post-48527245610113052422009-12-18T22:07:00.003-07:002009-12-18T22:21:35.204-07:00Chocolate Toffee with AlmondsTonight was the annual candy making party with Cassandra. Always a blast and super yummy. This year I wanted to make toffee, but it needed to be jazzed up a bit so I added chocolate and almond slices.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGQkyYSvndoZQnSuzTW8I2ZlBVR8xFVnbzMmx1OxEmyyXCw7oqZYD6oUvn0gqB1iZPTGPWPfEsU1KCTg5Vlzv_dt0uBiw1ZNMiM8NnBDnHNtr9lHLz_tVCkE-hlefHOuWb-YupqmwAqR0/s1600-h/100_3275.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGQkyYSvndoZQnSuzTW8I2ZlBVR8xFVnbzMmx1OxEmyyXCw7oqZYD6oUvn0gqB1iZPTGPWPfEsU1KCTg5Vlzv_dt0uBiw1ZNMiM8NnBDnHNtr9lHLz_tVCkE-hlefHOuWb-YupqmwAqR0/s400/100_3275.JPG" alt="" id="BLOGGER_PHOTO_ID_5416810680990098610" border="0" /></a>Ingredients:<br />1 c. butter<br />1 c. sugar<br />1/4 c. water<br />1/2 tsp. salt<br />1 tsp. vanilla<br />2 c. semi-sweet chocolate chips, <span style="font-style: italic;">divided</span><br />1 c. sliced almonds<br /><br />Butter a jelly roll pan and set aside. Combine butter, sugar, water and salt in a heavy saucepan. Cook over medium heat stirring constantly until the mixture comes to a full boil.<br /><br />Continue cooking, stirring occasionally until candy thermometer reaches 300 degrees (about 20 minutes). Remove from heat and stir in vanilla.<br /><br />Pour into the buttered jelly roll pan and spread out. Sprinkle half the chocolate chips over the top. Let sit for a few minutes until they melt and then spread evenly. Sprinkle with half the almonds and let cool completely.<br /><br />Once it has fully cooled, flip jelly roll pan onto wax paper. The toffee should come out rather easily. In a small saucepan over low heat melt the rest of the chocolate chips and then spread that over the back side of the toffee. Sprinkle with the remaining almonds. Let cool completely and then break into pieces.Jenn Hansenhttp://www.blogger.com/profile/15200132056217406232noreply@blogger.com0tag:blogger.com,1999:blog-8306825872937868377.post-28610852570758690032009-12-01T17:06:00.005-07:002009-12-01T20:16:21.776-07:00Cherry Cheesecake CookiesI found this recipe in a <span style="font-style: italic;">Cooks Country</span> magazine and I knew that I would have to try it. I love all things cheesecake and these are fantastic! I forgot to take a picture, but I am making them again in a couple of weeks for a Christmas party and I'll take a picture then and update.<br /><br />Ingredients:<br />3-1/2 c. flour<br />2 tsp. baking powder<br />1 tsp. salt<br />2 8oz packages of cream cheese, softened<br />20 T. unsalted butter, softened<br />1-1/2 c. sugar<br />2 large eggs<br />2 tsp. vanilla<br />1 c. graham cracker crumbs (about 8 whole crackers)<br />2 20 oz cans cherry pie filling<br /><br />Combine flour, baking powder and salt in a bowl and set aside. In a mixer beat cream cheese, butter and sugar until smooth and creamy. Add eggs and vanilla and mix until incorporated. On low speed add the flour mixture and mix just until combined. Refrigerate dough until firm, at least 30 minutes.<br /><br />Place the graham cracker crumbs in a shallow dish. Roll dough into 1-1/2 inch balls then roll in the crumbs. Place on greased baking sheets about 2 inches apart. Use a spoon to make an indention in the cookie and fill with 2-3 cherries.<br /><br />Bake at 350 degrees for 12-14 minutes.<br /><br />Yields 4 dozen cookiesJenn Hansenhttp://www.blogger.com/profile/15200132056217406232noreply@blogger.com1tag:blogger.com,1999:blog-8306825872937868377.post-645066169147709912009-11-25T15:17:00.005-07:002009-11-25T15:43:50.308-07:00Baked Potato ChipsTyson has been playing with ways to use potatoes since we have a lot. Well, this morning we tried something new and it turned out great. It is a great snack and very low in calories so I love it.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUb6xNwikj2y32ZLkJpi6GrfhwX2Qv5IY77CC15cx8fBUdJx3uMh-xjo76Ppgrs5saUW6kpOD4dpPiTPajc4BbOsjyRZiWce-ZfyGskGHYAuXv64Evt5cBsYH5vWWDpAjEOOxsSKhBwYk/s1600/100_2831.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUb6xNwikj2y32ZLkJpi6GrfhwX2Qv5IY77CC15cx8fBUdJx3uMh-xjo76Ppgrs5saUW6kpOD4dpPiTPajc4BbOsjyRZiWce-ZfyGskGHYAuXv64Evt5cBsYH5vWWDpAjEOOxsSKhBwYk/s400/100_2831.JPG" alt="" id="BLOGGER_PHOTO_ID_5408175418460509266" border="0" /></a>Ingredients:<br />1 potato<br />2 tsp. coarse salt<br />Pam spray<br /><br />Slice your potato very thinly. I use a <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">mandolin</span> and it works great. Spray your baking sheet well. Spread your potatoes slices over the baking sheet, try not to overlap too much. Spray the potatoes with the Pam spray and then sprinkle the salt over the top. Bake in a very hot over, 500 degrees, for about 10-12 minutes.<br />Serves 1<br />Points: 3Jenn Hansenhttp://www.blogger.com/profile/15200132056217406232noreply@blogger.com0tag:blogger.com,1999:blog-8306825872937868377.post-86765846236561890232009-11-18T12:14:00.005-07:002009-11-18T13:25:26.771-07:00Pizza BiancaI'm stealing this recipe from <span style="font-style: italic;">America's Test Kitchen</span>. I saw it on their show a few weeks ago and finally got around to trying it today. OH MY GOODNESS, it is the best pizza dough recipe ever! It is a much wetter dough than the other recipe that I usually use and takes much more time, but it is worth it. The dough ends up crisp and chewy and oh so good!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV-LMGsA9SxsathcRDLBqXu5yeQXkhtZmHs3GTToiLX5vKaCrFEltgKLnLtZ0u5Hj0AwT7E9LOdMgrIIkpxma9g39wbDxTiCKCnjOiyu7oDJbg4G4Y9czrY5alo9Bp24CRYOTaxhZy7nc/s1600/100_2768.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV-LMGsA9SxsathcRDLBqXu5yeQXkhtZmHs3GTToiLX5vKaCrFEltgKLnLtZ0u5Hj0AwT7E9LOdMgrIIkpxma9g39wbDxTiCKCnjOiyu7oDJbg4G4Y9czrY5alo9Bp24CRYOTaxhZy7nc/s400/100_2768.JPG" alt="" id="BLOGGER_PHOTO_ID_5405541251526595634" border="0" /></a>Ingredients:<br />3 c. flour<br />1-2/3 c. water<br />1-1/4 tsp. salt<br />1-1/2 tsp. yeast<br />1-1/4 tsp. sugar<br />5 T. olive oil<br /><br />1-1/2 c. shredded mozzarella cheese<br />sauce of your choice<br /><br />Place towel or shelf liner beneath stand mixer to prevent wobbling. Mix flour, water, and table salt in bowl of stand mixer fitted with dough hook on low speed until no patches of dry flour remain, 3 to 4 minutes, occasionally scraping sides and bottom of bowl. Turn off mixer and let dough rest 20 minutes. <p>Sprinkle yeast and sugar over dough. Knead on low speed until fully combined, 1 to 2 minutes, occasionally scraping sides and bottom of bowl. Increase mixer speed to high and knead until dough is glossy, smooth, and pulls away from sides of bowl, 6 to 10 minutes. (Dough will only pull away from sides while mixer is on. When mixer is off, dough will fall back to sides.)</p> <p>Using fingers, coat large bowl with 1 tablespoon oil, rubbing excess oil from fingers onto blade of rubber spatula. Using oiled spatula, transfer dough to bowl and pour 1 tablespoon oil over top. Flip dough over once so it is well coated with oil; cover tightly with plastic wrap. Let dough rise at room temperature until nearly tripled in volume and large bubbles have formed, 2 to 2 1/2 hours.</p> <p>One hour before baking pizza, adjust oven rack to middle position, place pizza stone on rack, and heat oven to 450 degrees.</p> <p>Coat rimmed baking sheet with 2 tablespoons oil. Using rubber spatula, turn dough out onto baking sheet along with any oil in bowl. Using fingertips, press dough out toward edges of pan, taking care not to tear it. (Dough will not fit snugly into corners. If dough resists stretching, let it relax for 5 to 10 minutes before trying to stretch again.) Let dough rest in pan until slightly bubbly, 5 to 10 minutes. Using dinner fork, poke surface of dough 30 to 40 times and sprinkle with kosher salt.</p> <p>Bake until spotty brown, 15 to 17 minutes, rotating baking sheet halfway through baking. Remove pizza from oven, spread sauce evenly over surface, and sprinkle with shredded mozzarella. Return pizza to oven and continue to bake until cheese begins to brown in spots, 5 to 10 minutes longer.<br />Serves 6<br />Points: 4<br /></p>Jenn Hansenhttp://www.blogger.com/profile/15200132056217406232noreply@blogger.com1tag:blogger.com,1999:blog-8306825872937868377.post-14891955725276922302009-11-16T15:16:00.005-07:002009-11-16T18:15:57.042-07:00Broccoli Stir fryThis is my own very Americanized stir fry. Feel free to play with it however you would like and add whatever vegetables appeal to you. I'm not a huge fan of rice so I use noodles.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNeVhptT1UQrcI3lO9daoQPr-QHNbEHum3OHAvzw_nSkSGwXZ1dRb8FsnRFYnnEwLUijhFBRBkDw1wSvnyiHF28BRI7F8aN0SUC0hP2r8s3F1R6WC8oj5gzZn1do_yaw_hYQ_jqkbX870/s1600/100_2759.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNeVhptT1UQrcI3lO9daoQPr-QHNbEHum3OHAvzw_nSkSGwXZ1dRb8FsnRFYnnEwLUijhFBRBkDw1wSvnyiHF28BRI7F8aN0SUC0hP2r8s3F1R6WC8oj5gzZn1do_yaw_hYQ_jqkbX870/s400/100_2759.JPG" alt="" id="BLOGGER_PHOTO_ID_5404875068803204706" border="0" /></a>Ingredients:<br />1 lb. sirloin steak cut into 1/4in strips<br /><a href="http://jennshomecooking.blogspot.com/2009/11/teriyaki-marinade.html">Teriyaki marinade</a><br />1 c. snow peas<br />2 c. broccoli<br />1 red bell pepper, cut into strips<br />3 pkg. raman noodles (feel free to use to packaged stir fry noodles instead, these are just less expensive)<br /><br />Marinade your beef in the teriyaki marinade in advance.<br /><br />Cook the raman in boiling water for 1 minute only. Drain noodles and set aside.<br /><br />Toss steak and marinade into wok and cook through on high heat. Add broccoli, peas and pepper and allow to cook for 3-5 minutes. Finally add the noodles and cook for another 2 minutes.<br />Serves 4-6Jenn Hansenhttp://www.blogger.com/profile/15200132056217406232noreply@blogger.com0tag:blogger.com,1999:blog-8306825872937868377.post-30539971568224129492009-11-16T15:11:00.004-07:002009-11-16T15:16:13.009-07:00Teriyaki MarinadeThis is my basic <span class="blsp-spelling-error" id="SPELLING_ERROR_0">teriyaki</span> marinade. I use it for everything, steak, chicken, stir fry, etc.<br /><br />Ingredients:<br />1/2 c. soy sauce<br />1/4 c. canola oil<br />2 T. molasses<br />1 tsp. garlic powder<br />1 tsp. dry mustard powder<br /><br />Mix all ingredients together and pour over the meat of your choice. Allow it to marinade in <span class="blsp-spelling-error" id="SPELLING_ERROR_1">the</span> fridge for at least 4 hours, but for best results over-night.Jenn Hansenhttp://www.blogger.com/profile/15200132056217406232noreply@blogger.com0tag:blogger.com,1999:blog-8306825872937868377.post-86803095415486369742009-11-15T14:51:00.003-07:002009-11-15T15:02:54.523-07:00Corn BreadMy aunt Jenny gave me this recipe at my bridal shower and it is the best that I have found anywhere. It is just so moist. I haven't found any reason to mess with it.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-Te4L4Y1PSlThaKxHNGIkSJqZDIWgaKQeSU0YarVGbqPIEBgqivS5wWlAUPTjXUogyzUjQD31LLBid6V9lyXBDI34g1rFEjVFMY-OiOOHCfn3kuVexSE-UFdxkrTIln2ioHCwfvsgYMA/s1600-h/100_2753.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-Te4L4Y1PSlThaKxHNGIkSJqZDIWgaKQeSU0YarVGbqPIEBgqivS5wWlAUPTjXUogyzUjQD31LLBid6V9lyXBDI34g1rFEjVFMY-OiOOHCfn3kuVexSE-UFdxkrTIln2ioHCwfvsgYMA/s400/100_2753.JPG" alt="" id="BLOGGER_PHOTO_ID_5404454135385441538" border="0" /></a>Ingredients:<br />1-1/4 c. flour<br />3/4 c. corn meal<br />2 tsp. baking powder<br />1/3 c. sugar<br />1-1/4 c. buttermilk<br />3/4 c. butter, melted<br />1 egg<br /><br />Combine dry ingredients and set aside. Mix together wet ingredients. Fold wet mixture into dry. Do not over mix.<br /><br />Pout into a greased 9x9 pan and bake at 400 degrees for 25 minutes.Jenn Hansenhttp://www.blogger.com/profile/15200132056217406232noreply@blogger.com0tag:blogger.com,1999:blog-8306825872937868377.post-72961606294918000912009-11-11T16:52:00.004-07:002009-11-15T14:47:39.092-07:00Macaroni and CheeseTyson loves macaroni and cheese and frankly I got jealous of how excited he would get when I would pull out that stupid blue box. I mean, I'm by no means a gourmet, but I make some good food and he would get more excited about that box of mac and cheese than anything. So, I determined to defeat the box, and this is what I came up with. I used 4 different recipes plus some tips that I picked up from one of my favorite shows (America's Test Kitchen) to end up with this. And just so you all know, I WON!!!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQvFuLexP5biAgHI1NjgkGUVOsGgj_mDHSO8B5YiYYOIS4nPabp9EN0kzwzneOirkoVlA21r7ur5etcwtqX12eoOFKi6Ypyya_slanbSjJ7meeqt2flPb_AadzP92EKig5-IzuwYy9kLM/s1600-h/100_2672.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQvFuLexP5biAgHI1NjgkGUVOsGgj_mDHSO8B5YiYYOIS4nPabp9EN0kzwzneOirkoVlA21r7ur5etcwtqX12eoOFKi6Ypyya_slanbSjJ7meeqt2flPb_AadzP92EKig5-IzuwYy9kLM/s400/100_2672.JPG" alt="" id="BLOGGER_PHOTO_ID_5403001018630886082" border="0" /></a>Ingredients:<br />1-1/2 c. uncooked macaroni noodles<br />5 T. butter, divided<br />1/4 c. flour<br />1/2 tsp. salt<br />1/4 tsp. pepper<br />1-1/2 c. milk<br />1/2 tsp. paprika<br />1 c. shredded cheddar cheese (the sharper the better in my opinion)<br />2 oz. Velveeta<br />2 T. dry bread crumbs<br /><br />Cook macaroni according to the packaging directions. Be careful not to overcook as this will also be baked so cook <span class="blsp-spelling-error" id="SPELLING_ERROR_0">al</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_1">dente</span>.<br /><br />In a saucepan melt 4 T. of the butter over medium heat. Stir in flour, salt, pepper and paprika. Allow to cook for about 15 seconds until it is well mixed and bubbly. Slowly stir in milk. Bring to a boil and stir for 2 minutes. Reduce heat and add the cheeses slowly. Keep stirring until the cheese is fully melted and incorporated.<br /><br />Drain the macaroni and place it into a greased 1-1/2 qt. baking dish. Pour cheese sauce over the macaroni and mix. Melt the remaining tablespoon of butter and combine with bread crumbs. Sprinkle over the top.<br /><br />Bake at 375 degrees for 25 minutes.<br />Serves 6<br />Points: 8Jenn Hansenhttp://www.blogger.com/profile/15200132056217406232noreply@blogger.com3tag:blogger.com,1999:blog-8306825872937868377.post-76718539432354945332009-10-30T10:28:00.010-06:002009-10-30T10:59:19.565-06:00Embarrassingly Easy DanishThe story behind this creation comes from our honeymoon. Tyson took me on a cruise to the Bahamas for our honeymoon, and, as anyone who has been on a cruise knows, they had the greatest food. Every morning they had these fresh Danishes and they were so good! So, when we got back I decided that I should try to figure them out. Call me crazy, but I think that I like what I came up with even better than what they served on our ship. And yes, I call them <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">embarrassingly</span> easy because, well, they are. They taste great, look great, but with so little effort.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSuVjPUqHrmuPcNjs9SUckqt35ufM_7oRBOkwhVXpBOx0BK9K249OwYQTp_vGswJqXpHBigX-YSnYHFXvRK6SkM-0pq_izgPO49ivNOe0KCC6u0nTocOt321Vt1AO3QVdORiSD67eu0jg/s1600-h/100_2551.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSuVjPUqHrmuPcNjs9SUckqt35ufM_7oRBOkwhVXpBOx0BK9K249OwYQTp_vGswJqXpHBigX-YSnYHFXvRK6SkM-0pq_izgPO49ivNOe0KCC6u0nTocOt321Vt1AO3QVdORiSD67eu0jg/s400/100_2551.JPG" alt="" id="BLOGGER_PHOTO_ID_5398435520275843874" border="0" /></a>Ingredients:<br />1 package Puff Pastry (It is <span class="blsp-spelling-error" id="SPELLING_ERROR_0">Pepperidge</span> Farms in the frozen foods section)<br />1 can pie filling, I prefer raspberry or cherry, but choose whatever you would like<br />1 c. powdered sugar<br />1/2 T. butter<br />1/4 tsp. vanilla<br />1/4 tsp. almond extract<br />1-2 T. milk<br /><br />Allow the puff pastry to thaw for the recommended 40 minutes. <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiyvx21koWPLY2J0oRIklEcPWavEcd77OtNpVEkk3EwuEsg6TUmIFX5szC2GaRHsIh4ti-OxBQD_yIi9kDzxyiNU9kztjWHjdp6EpUWW8zchSoshoQtUsJrquEros0b5HlrnfU8bYkBGE/s1600-h/100_2541.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiyvx21koWPLY2J0oRIklEcPWavEcd77OtNpVEkk3EwuEsg6TUmIFX5szC2GaRHsIh4ti-OxBQD_yIi9kDzxyiNU9kztjWHjdp6EpUWW8zchSoshoQtUsJrquEros0b5HlrnfU8bYkBGE/s200/100_2541.JPG" alt="" id="BLOGGER_PHOTO_ID_5398437980418214930" border="0" /></a>Then, on a greased cookie sheet, unfold the dough and cut into 9 squares. (There are 2 sheets per package so feel free to make 9 or 18. You can always save the rest for later)<br /><div style="text-align: left;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhbm6rAWLtC8Yz8MlSsjkR2jJYeNLhAvgrqmUqoEUWzrcLFEdVZaYVmFwXYy8fwNrvxNPhQUphcDNuIPa34Y5eboarSXcnLMmE5KsG-KEzHQQ6ZjYCWO8DgEC4-dV9MLbdJBOz8DhigBs/s1600-h/100_2541.JPG"><br /></a></div>Fold in the corners and press into the center, as shown.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIU7hqUJ8UxRuVH68FCcXe1rDUcttvDnpHXKvTy5NjolYCWfdnJn-LJZtd-8BQEWSckwTzX7B7IDvcZvstxSNU_WXH-sYNv1eioQqD3tbza5jcoV589FcEneFLIdbeSNr1Jb11joqV9Fo/s1600-h/100_2542.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIU7hqUJ8UxRuVH68FCcXe1rDUcttvDnpHXKvTy5NjolYCWfdnJn-LJZtd-8BQEWSckwTzX7B7IDvcZvstxSNU_WXH-sYNv1eioQqD3tbza5jcoV589FcEneFLIdbeSNr1Jb11joqV9Fo/s200/100_2542.JPG" alt="" id="BLOGGER_PHOTO_ID_5398436746310733346" border="0" /></a><br />Make sure to press it down well, if the pastry is dry wet your finger a bit.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8O0Vj7GmJ1TuqvfhFNJlXrj9Bo0bMyiz8fexjIOZKn18ZzuHTvd9kMJ9gsFiE0yTmaqYjffQ0MoiCk7oh9OCMNg1-rOgTgc89Yd4CBOznV_E4zc_bMIYEzfUOMMMmHXqhfxjGQIbkl-Y/s1600-h/100_2543.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8O0Vj7GmJ1TuqvfhFNJlXrj9Bo0bMyiz8fexjIOZKn18ZzuHTvd9kMJ9gsFiE0yTmaqYjffQ0MoiCk7oh9OCMNg1-rOgTgc89Yd4CBOznV_E4zc_bMIYEzfUOMMMmHXqhfxjGQIbkl-Y/s200/100_2543.JPG" alt="" id="BLOGGER_PHOTO_ID_5398437974175931634" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8O0Vj7GmJ1TuqvfhFNJlXrj9Bo0bMyiz8fexjIOZKn18ZzuHTvd9kMJ9gsFiE0yTmaqYjffQ0MoiCk7oh9OCMNg1-rOgTgc89Yd4CBOznV_E4zc_bMIYEzfUOMMMmHXqhfxjGQIbkl-Y/s1600-h/100_2543.JPG"></a><div style="text-align: left;"><br />Once they are all shaped, place about a teaspoon full of filling in the center.<br /><br />Bake at 400 degrees for about 10-12 minutes.<br /><br />While baking mix the powdered sugar, vanilla, almond, butter and milk to create a drizzle. You don't want it to be too runny or too stiff. It should drizzle well from a spoon.<br /><br />Remove Danishes from the oven and let cool for about 5 minutes. Then drizzle.<br />Yields 18<br />Points: 4<br /></div>Jenn Hansenhttp://www.blogger.com/profile/15200132056217406232noreply@blogger.com0tag:blogger.com,1999:blog-8306825872937868377.post-86961464455538695732009-10-29T21:28:00.003-06:002009-10-29T21:49:26.327-06:00Alice Springs ChickenI love Outback's Alice Springs Chicken, but I can't bear to pay $16 for it every time I want it. My Aunt Jenny put this recipe in our family cookbook and we love it. We use the honey-mustard marinade all the time. It works great as a dipping sauce too.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp7TYocqovQMrXVZnyS2N1-7x9aHgIYT2DFJFBcrpS07BAo9SzYkcPLKZ5Uh8uft-5EV_RCyp7xAKOHcad7xbyjQkRViBJz3_J4mLvyYSCqB1GYmp0dEvqjVys7oNLnhYDZwj5NZDDA5k/s1600-h/100_2447.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp7TYocqovQMrXVZnyS2N1-7x9aHgIYT2DFJFBcrpS07BAo9SzYkcPLKZ5Uh8uft-5EV_RCyp7xAKOHcad7xbyjQkRViBJz3_J4mLvyYSCqB1GYmp0dEvqjVys7oNLnhYDZwj5NZDDA5k/s400/100_2447.JPG" alt="" id="BLOGGER_PHOTO_ID_5398230586463874162" border="0" /></a>Ingredients:<br />1/2 c. Grey <span class="blsp-spelling-error" id="SPELLING_ERROR_0">Poupon</span> mustard<br />1/2 c. honey<br />1-1/2 tsp. oil<br />1/2 tsp. lemon juice<br />4 boneless, skinless chicken breast halves<br />1 T. oil<br />2 c. sliced mushrooms (10-12 mushrooms)<br />2 T. butter<br />salt<br />pepper<br />paprika<br />8 slices bacon, cooked<br />1 c. shredded <span class="blsp-spelling-error" id="SPELLING_ERROR_1">Monterey</span> Jack cheese<br />1 c. shredded cheddar cheese<br /> *I find slices of cheese easier though, and pepper jack is great<br />2 tsp. fresh parsley, finely chopped (optional)<br /><br />To make the marinade use an electric mixer to combine the mustard, honey, oil and lemon juice. Whip for about 30 seconds. Pour about 2/3 of the marinade over the chicken and save the rest for a dipping sauce. I like to marinade in a <span class="blsp-spelling-corrected" id="SPELLING_ERROR_2">Ziploc</span> bag instead of a bowl. Less wasted space. Allow to marinade in the fridge for at least 2 hours. Chill the remaining marinade as well.<br /><br />Preheat oven to 375 degrees. You will need an oven safe frying pan for this. I use my cast-iron skillet. While the oven is heating I cook the chicken. You can sear it in a pan with oil for 3-4 minutes per side. However I like to grill it for that same amount of time to avoid the oil and add that smoky flavor. Baste chicken with marinade and season with salt, pepper and paprika. While the chicken is cooking saute mushrooms in butter.<br /><br />Place chicken in your oven safe pan if it isn't there already. Stack 2 slices of bacon on each breast in an X shape. Spoon mushrooms over each breast. Finally sprinkle with cheese (or if you are me place a slice of cheese on top).<br /><br />Bake in the 375 degree oven for 7-10 minutes, or until the cheese is fully melted and bubbly. Sprinkle with parsley before serving and place remaining marinade in a small bowl on the side.<br />Serves 4<br />Points: 9Jenn Hansenhttp://www.blogger.com/profile/15200132056217406232noreply@blogger.com1tag:blogger.com,1999:blog-8306825872937868377.post-90229497017804070092009-10-28T13:35:00.003-06:002009-10-29T15:57:48.859-06:00Taco SoupThis is a favorite of mine. I make a pot of it and then eat it for lunch for the rest of the week. Oh, and it couldn't possibly be any easier.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrO_3CGEbydkm39UqdwWDwI9G43G_PhLte1vDjqYxv-gN2196EqwIj9hS612T0av8iQi1ee5C6-mNOvR9Ghc3i1IsjOZig9SmxtPdq5RH9_2PMcpqQitF-9lNbNMxVCSCWXm-QPw2myCo/s1600-h/100_2524.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrO_3CGEbydkm39UqdwWDwI9G43G_PhLte1vDjqYxv-gN2196EqwIj9hS612T0av8iQi1ee5C6-mNOvR9Ghc3i1IsjOZig9SmxtPdq5RH9_2PMcpqQitF-9lNbNMxVCSCWXm-QPw2myCo/s400/100_2524.JPG" alt="" id="BLOGGER_PHOTO_ID_5398144369965316962" border="0" /></a>Ingredients:<br />1 lb lean ground beef (ground turkey works really well too for a lighter dish)<br />1 medium onion, chopped<br />1 16oz can corn<br />1 16oz can kidney beans<br />1 16oz can black beans<br />1 8oz can tomato sauce<br />1 16oz can diced tomatoes<br />1 pkg. taco seasoning<br /><br />Brown ground beef and onion until cooked through in 5qt pan. Add remaining ingredients. Do not drain the cans, you need the juice. Cover and simmer for 30 minutes.<br /><br />It is great served with some sour cream, cheese and tortilla chips.<br />Serves 10<br />Points: 5Jenn Hansenhttp://www.blogger.com/profile/15200132056217406232noreply@blogger.com0tag:blogger.com,1999:blog-8306825872937868377.post-20940011968959395412009-10-21T19:15:00.003-06:002009-10-29T15:47:24.062-06:00MinestroneIt is officially Autumn and it is getting cooler. That means that it is the season for soups! I love really creamy soups, but they can kill you on calories. This is a favorite broth based soup. There will be more to come when I get around to actually typing them out.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirgGIYLg8x7m4Gk0OC_ir1V7bOrUQ4Yb7EM1Rc1dQXpaZ4cM3CYgpcSgr9NFw-RRcRtNzSyIZt21No5mrUIbnyPKfmmbLhiKxslVF9gd90r3p5JinBw-HEPRFzyCHYhUVlu8FexTsUQ8Y/s1600-h/100_2453.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirgGIYLg8x7m4Gk0OC_ir1V7bOrUQ4Yb7EM1Rc1dQXpaZ4cM3CYgpcSgr9NFw-RRcRtNzSyIZt21No5mrUIbnyPKfmmbLhiKxslVF9gd90r3p5JinBw-HEPRFzyCHYhUVlu8FexTsUQ8Y/s400/100_2453.JPG" alt="" id="BLOGGER_PHOTO_ID_5398138906669814050" border="0" /></a>Ingredients:<br />1 lb. lean ground beef<br />1 16 oz can <span class="blsp-spelling-error" id="SPELLING_ERROR_0">garbonzo</span> beans<br />1 16 oz can kidney beans<br />1 c. small pasta shells<br />1 c. sliced fresh carrots<br />1 c. sliced celery<br />1 c. chopped onion<br />1 16 oz can diced tomatoes<br />1/4 c. olive oil<br />2 tsp. Italian seasoning<br />1 15 oz can tomato sauce<br />5 c. beef broth<br />1/2 tsp. salt<br />1/4 tsp. pepper<br />2 cloves of garlic, minced<br /><br />Saute onions. celery, and garlic in oil until tender. Stir in broth, tomatoes, tomato sauce, carrots, Italian seasoning, salt and pepper. Bring to a boil. Reduce heat, cover and simmer for 1 hour.<br /><br />In a skillet brown the ground beef, drain. Stir into soup along with beans and pasta. Cover and simmer for another 15 minutes.<br />Serves 15<br />Points: 4 per cupJenn Hansenhttp://www.blogger.com/profile/15200132056217406232noreply@blogger.com0tag:blogger.com,1999:blog-8306825872937868377.post-13013826503725517882009-10-20T15:32:00.002-06:002009-10-20T15:36:27.490-06:00Sourdough StarterSorry Sunny, I forgot. Essential to any sourdough recipe is the starter. It is very simple.<br /><br />Ingredients:<br />2 cups flour<br />2 cups warm water<br />1 package active dry yeast<br /><br />Dissolve yeast in water and let stand for 5 minutes. Add flour and mix until smooth. Cover loosely and place in a warm place (80-90 degrees) to ferment for 48 hours.<br /><br />It will keep for about 2 weeks in the fridge.<br />Yields 3 cupsJenn Hansenhttp://www.blogger.com/profile/15200132056217406232noreply@blogger.com1tag:blogger.com,1999:blog-8306825872937868377.post-32651531378331583932009-10-19T18:55:00.005-06:002009-10-20T15:37:37.957-06:00Sourdough BreadWe love sourdough bread around here. We tried out this new recipe today and it turned out great. The crust was great and the inside was perfectly spongy. This recipe is courtesy of my Taste of Home baking book.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAS8Fd72Qs5XK8fFSyomBD1_2rw9vtX0HRgqARhqEeZbGxWHZ6fH6Z36-oViqpmjYY_n_2Mja8J5IXxdqQOA69jDz_GWf7WdRGpSCfo-zFA12fa6AUH0nlp4KmOqQ_Wnu3vDAqKhqIm7A/s1600-h/100_2425.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAS8Fd72Qs5XK8fFSyomBD1_2rw9vtX0HRgqARhqEeZbGxWHZ6fH6Z36-oViqpmjYY_n_2Mja8J5IXxdqQOA69jDz_GWf7WdRGpSCfo-zFA12fa6AUH0nlp4KmOqQ_Wnu3vDAqKhqIm7A/s400/100_2425.JPG" alt="" id="BLOGGER_PHOTO_ID_5394482676488982194" border="0" /></a>Ingredients:<br />2 packages active dry yeast (or 2-1/2 tsp.)<br />1-1/4 c. warm water<br />1 c. sourdough starter (found <a href="http://jennshomecooking.blogspot.com/2009/10/sourdough-starter.html">here</a>)<br />2 eggs<br />1/4 c. sugar<br />1/4 c. olive oil<br />1 tsp. salt<br />6 c. all-purpose flour<br />Melted butter<br /><br />Dissolve yeast in water in a large mixing bowl. Add sourdough starter, 2 eggs, sugar, oil, salt and 3 cups of the flour. Mix until smooth. Add remaining flour to form a soft dough.<br /><br />Remove from mixing bowl and knead for 6-8 minutes on a lightly floured surface. Place in a greased bowl and let rise until double, about 1 hour. Punch down and turn onto floured surface, divide into 2 loaves and place in 2 greased 8 inch loaf pans and let rise again, about 45 minutes.<br /><br />Bake at 375 degrees for 30-35 minutes. Let cool on wire rack and brush the top with melted butter.Jenn Hansenhttp://www.blogger.com/profile/15200132056217406232noreply@blogger.com1tag:blogger.com,1999:blog-8306825872937868377.post-17844523676703644552009-10-19T12:46:00.006-06:002009-10-19T19:10:47.426-06:00BBQ Chicken PizzaYet another pizza recipe I know, but this is Tyson's favorite. Today I tried something new and made a sourdough crust. The juxtaposition of flavors was really good so I think that we'll do this again. <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8ZbbYNdTAeVcnEM94PJvx1kyu9RFoI3gUFPumTa3kSUiNV4vws7OOXf2lsW_-CCs7po0yWjJmS7zNmodTbfrMORdDO7ZCiKWiV0EokJTgE_Qv5a3zyqg7EMYVQITj38-Ql6Jv_JkVa3Q/s1600-h/100_2420.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8ZbbYNdTAeVcnEM94PJvx1kyu9RFoI3gUFPumTa3kSUiNV4vws7OOXf2lsW_-CCs7po0yWjJmS7zNmodTbfrMORdDO7ZCiKWiV0EokJTgE_Qv5a3zyqg7EMYVQITj38-Ql6Jv_JkVa3Q/s400/100_2420.JPG" alt="" id="BLOGGER_PHOTO_ID_5394388347404361362" border="0" /></a>Ingredients:<br />1/3 sourdough bread dough recipe (found <a href="http://jennshomecooking.blogspot.com/2009/10/sourdough-bread.html">here</a>)<br />3/4 c. BBQ sauce, divided (I prefer <span style="font-style: italic;">Sweet Baby Ray's)</span><br />3 oz. chicken breast, cut into 1/2 peices<br />2 strips bacon, cooked and cut into 1/2 pieces<br />1/3 c. pineapple tidbits, drained<br />1-1/2 c. mozzarella cheese<br />1/4 c. Parmesan cheese<br /><br />Press, roll, or toss dough and place on a greased pan or pizza stone. Cook for 7 minutes at 425 degrees and remove from oven.<br /><br />Cook chicken in a frying pan with 1/4 c. of the BBQ sauce. Once fully cooked add the bacon and pineapple and continue to cook together on low heat for 3-5 minutes.<br /><br />Spread remaining 1/2 c. of BBQ sauce on pizza and then spread toppings evening. Cover with mozzarella and then Parmesan cheese. Bake for another 7-10 minutes or until the cheese and completely melted and bubbles.<br />Yields: 8 Slices<br />Points: 6Jenn Hansenhttp://www.blogger.com/profile/15200132056217406232noreply@blogger.com0tag:blogger.com,1999:blog-8306825872937868377.post-31862110656254212182009-10-13T21:34:00.004-06:002009-11-11T16:52:01.877-07:00JumbalayaThis is one of the few recipes that Tyson brought into our marriage and it is a favorite. <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnSKol-NeETr2UrHmjuKOr0LQGGaaBx-AAK9zjlHPtRocG65w6pIa2ifbvG4HUktJ2t9wTVkrp3Ufc6dA-NkDQY4-UDlWqkUnEjmUsiGthuV-3kV9AAYGwSQYyPAcgo2uHA0SIXnC9uQU/s1600-h/100_2666.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnSKol-NeETr2UrHmjuKOr0LQGGaaBx-AAK9zjlHPtRocG65w6pIa2ifbvG4HUktJ2t9wTVkrp3Ufc6dA-NkDQY4-UDlWqkUnEjmUsiGthuV-3kV9AAYGwSQYyPAcgo2uHA0SIXnC9uQU/s400/100_2666.JPG" alt="" id="BLOGGER_PHOTO_ID_5402997925991217954" border="0" /></a>Ingredients:<br /><span style="font-family:georgia,serif;">2 chicken breasts, cooked and cubed</span><br /><span style="font-family:georgia,serif;">1 lb. of smoked sausages cut into 1/4 in. slices (I use turkey sausage for fewer calories)</span><br /><span style="font-family:georgia,serif;">1 med. green pepper, chopped</span><br /><span style="font-family:georgia,serif;">1 sm. onion, chopped,<br />2 10 oz cans of diced tomatoes with chilies</span><br /><span style="font-family:georgia,serif;">1 14.5 oz can of chicken broth</span><br /><span style="font-family:georgia,serif;">1 c. water</span><br /><span style="font-family:georgia,serif;">1 tsp. garlic powder</span><br /><span style="font-family:georgia,serif;">1 tsp. Cajun seasoning</span><br /><span style="font-family:georgia,serif;">1 c. uncooked long grain rice</span><br /><br /><span style="font-family:georgia,serif;">Cook sausage about 5 minutes. Added pepper and onion and cook until tender. Stir in tomatoes, broth, water, garlic powder and Cajun seasoning. Bring to a boil. Stir in chicken and rice. Cover and reduce heat. Simmer for 30 minutes until the rice is tender.<br />Serves 6<br />Points: 7<br /></span>Jenn Hansenhttp://www.blogger.com/profile/15200132056217406232noreply@blogger.com0tag:blogger.com,1999:blog-8306825872937868377.post-79979679601629658512009-10-03T21:47:00.004-06:002009-10-03T22:04:02.759-06:00MeatballsWe were putting together out menu for the month and Tyson mentioned that the one thing that we have not had to eat since we got married was spaghetti. Well, truth be told, I generally don't really like spaghetti and it has always seemed so plain and overly simple to me. Anyway, Tyson wanted spaghetti so I figured that I might as well make spaghetti and meatballs.<br />I'm only putting up my simple recipe for meatballs for now. I'll post a marinara sauce recipe at another time.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaz4DeA6t5HRc9ULU31lel8dsuvbhqkkXFQGtgvsaxxcGJ2wF7YhNi_ZDadfdWfr59U0v5yxenZ85zs4kCud-XaFzv22-z9uqGaaEx_qLUTIFAibecshkahLS-0BpnpkM56ODAlYuhhtI/s1600-h/100_2108.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaz4DeA6t5HRc9ULU31lel8dsuvbhqkkXFQGtgvsaxxcGJ2wF7YhNi_ZDadfdWfr59U0v5yxenZ85zs4kCud-XaFzv22-z9uqGaaEx_qLUTIFAibecshkahLS-0BpnpkM56ODAlYuhhtI/s400/100_2108.JPG" alt="" id="BLOGGER_PHOTO_ID_5388586903851560050" border="0" /></a>Ingredients:<br />1 lb. lean ground beef (I use the super lean ground beef, but ground sirloin or elk is also good. Avoid ground turkey or chicken because the flavor doesn't translate well)<br />2 eggs<br />1/2 c. bread crumbs<br />1/2 c. Parmesan cheese<br />*1 package Lipton onion soup mix<br />OR<br />2 tsp. Italian seasoning<br /><br />In a mixing bowl combine the eggs, bread crumbs, cheese, soup mix OR Italian seasoning. *Decide based on the flavor that you would like. The onion soup mix will make for a stronger flavor and the Italian seasoning will complement your basic marinara sauce.<br /><br />Add ground beef and combine by hand. Don't work it for too long as that can make the meat tough. Divide the mixture evening to create 16 meat balls. Place them in a greased baking dish and broil for 15 minutes, just to brown them.<br /><br />Remove from the oven and place them in a simmering sauce. Cover and allow to cook for an additional 25 minutes.<br />Yields: 16Jenn Hansenhttp://www.blogger.com/profile/15200132056217406232noreply@blogger.com0tag:blogger.com,1999:blog-8306825872937868377.post-30641834358197751812009-09-16T19:42:00.004-06:002009-09-21T22:00:11.910-06:00Grandma's Baked Chicken BreastsThis is one of my Grandma Harper's recipes, and I just love it! She made it for us once when I was about 13 and I remember asking what it was called and my uncle David said it was called ambrosia. He was right on target because it is really good, and rather simple to make.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK8YSsmauAPjGWKYIVtJ6VcW-1OQ3ZKUwv0bxlVhSa0SZEP3Nz3oAis68bYBUKtwpvgeSsd0-Wes3L5hWldep7CrippRqv8D_MFR_HGriEeG0R3mi95tb057JUI1gcz0JnCREzP4rRgX4/s1600-h/100_1964.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK8YSsmauAPjGWKYIVtJ6VcW-1OQ3ZKUwv0bxlVhSa0SZEP3Nz3oAis68bYBUKtwpvgeSsd0-Wes3L5hWldep7CrippRqv8D_MFR_HGriEeG0R3mi95tb057JUI1gcz0JnCREzP4rRgX4/s400/100_1964.JPG" alt="" id="BLOGGER_PHOTO_ID_5382248582283150130" border="0" /></a>Ingredients:<br />8 chicken breasts, thawed and cut in half<br />1 jar dried beef<br />16 slices of bacon<br />1 can Cream of Mushroom soup<br />1 pint sour cream<br />dried parsley<br /><br />Cook the bacon, but don't let it get crispy. Place 2 slices of dried beef (you can find it at the grocery store near the canned sardines and such) under 1/2 a chicken breast and wrap in a slice of bacon. Place in a shallow baking dish. Repeat 15 more times.<br /><br />Mix sour cream and cream of mushroom soup together and spoon over the chicken. Sprinkle parsley over everything. Cover with foil and back at 250 degrees for 2-1/2 hours.<br />Serves 16<br />Points: 6Jenn Hansenhttp://www.blogger.com/profile/15200132056217406232noreply@blogger.com0