Chopped BBQ Chicken Salad

Chopped BBQ Chicken Salad

tortilla chips, crushed (I prefer Cool Ranch)

4-5 chicken breasts (grill or bake and smother in BBQ sauce)

Romaine lettuce cut into thin strips

1 lb jicama, cut into small cubes

2 c shredded mozzarella cheese

1 can black beans, rinsed and drained

~1 c frozen corn, thawed

3 T chopped fresh cilantro

2 lb tomatoes, diced

1/2 c BBQ sauce

1/4 c thinly sliced green onion

Garden Herb Ranch, or Ranch mixed with BBQ, or Hidden Valley Spicy Ranch

Garden Herb Ranch

2 c ranch

1 1/2 T thinly sliced green onion

1 1/2 t Worcestershire sauce

1 t minced fresh dill, or dried

1 t fresh or dried basil

Blend together for dressing

Enchilada Soup

Maybe one day I'll get a better picture. By the time I thought about taking a picture this is all that was left. I wanted to post it anyway because my kids loved it so much it makes it a definite keeper.

Enchilada Soup

16 oz can refried beans

16 oz can pinto beans

16 oz Velveeta Cheese

16 oz can red enchilada sauce

2 c 1/2 and 1/2 (I just used milk)

1 Roasted chicken deboned (in a pinch just use canned)

1 recipe of Spanish Rice

Combine ingredients in a large pot. If it's too thick for your liking add chicken broth to get it to the right consistency. If you like your food spicy add a little Tapatio to give it a kick. Heat over medium heat, stirring constantly. If you don't stir it the soup will burn. If it burns keep stirring but don't scrape up the burned stuff and mix it into the soup. That would be gross. When it is almost boiling remove from heat and serve. Top with such things as crushed tortilla chips, cilantro, green onion, sour cream, and shredded cheese.

Cinnamon Swirl Bread

Cinnamon Swirl Bread

(This recipe is for 4 big loaves. If using a Kitchen Aid reduce recipe by 1/4)

6 c warm water

2 T salt

1 c oil

1 c honey

2 T dough enhancer

3 T gluten

12-14 c flour (all white or half wheat, half white)

1/2 c powdered buttermilk

1/2 c potato flakes

3 T yeast

Combine 7 c wheat flour, 2 c white flour, vital wheat gluten, and yeast. Pour in 6 c water and mix one minute. Cover bowl and let sponge 10-15 minutes. Add oil, honey, salt, buttermilk, potato flakes, and additional flour until dough pulls away from the side of the bowl. Mix for about 4-5 minutes.

(If using a Kitchen Aid, let dough rise for 45 minutes covered, then punch down. This step is not necessary if using a Bosch mixer.) Divide dough into four parts. Flatten each part to a rectangle. Sprinkle each rectangle with 1/4 of sweet blend (1 c brown sugar mixed with 2 T cinnamon). roll up to make a loaf (pinch roll and ends to keep mixture from seeping out). Place in greased pans. Let rise until double; bake in 350 degree oven until done.

Banana Bread

Banana Bread

2 c flour

1 t baking soda

1/4 t salt

1/2 c butter

3/4 c brown sugar

2 eggs, beaten

2 1/3 c mashed overripe banana

Combine flour, soda, and salt. In a separate bowl cream together butter and sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture just until moistened. Pour batter in greased loaf pan. Top with crumb mixture. Bake for 60-65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn onto wire rack.

Topping:

1/2 c sugar

1/2 c flour

1/2 t cinnamon

1/4 c butter

Mix sugar, flour and cinnamon. Add the butter and stir until mixture crumbles.

Calzones

Calzone

1 1/4 c water

1 t garlic salt

3 c bread flour

1 t dry milk powder

1 1/2 T white sugar

1/2 t dry rosemary

1/4 t dry basil

1/8 t dry thyme

2 garlic cloves

2 t yeast

3/4 c pizza sauce

toppings of choice (ex: pepperoni, olives, sausage, chorizo, ham and pineapple, etc)

1 1/4 c shredded mozzarella cheese

2 T melted butter

Mix water, sugar, and yeast in bowl and let sit for 10 minutes. Add salt, milk powder, rosemary, basil, thyme, and 1 garlic clove minced. Add flour 1/2 to 1 cup at a time until dough no longer sticks to bowl. Once ingredients are mixed in, continue to mix with dough hook for 8 minutes. Let sit for 45 minutes. Punch down dough and separate into two balls. Let sit for five minutes. Roll 1 ball of dough into rectangle. Pour sauce down the middle, add toppings and cheese. Make diagonal cuts 1 1/2 inches apart down each side, cutting within 1/2 inch of the filling. Criss cross strips over filling, sealing with water. Mix 1 minced garlic clove with melted butter and brush on top of calzone. Do the same with the other ball of dough. Bake at 350 for 25-35 minutes.

Stuffed Mushrooms

Stuffed Mushrooms

2 slices of bacon, cooked and crumbled

1 1/2 t olive oil

10-12 mushrooms, stems removed and chopped, caps reserved

1 clove of minced garlic

1 jalapeno, ribs and seed removed then finely chopped (keep some seeds for spice)

3 oz cream cheese

3 T shredded cheddar

Heat olive oil in skillet and add chopped mushroom stems, garlic, and jalapeno. Cook about 10 minutes. Transfer the mixture to a bowl and stir in the cream cheese, cheddar cheese, and bacon. Put bowl contents in a ziplock back and snip the corner. Lay all the mushrooms on a sprayed jelly roll pan. Squirt the cream cheese mixture into the mushroom as high as you can go. Bake at 350 for 15-20 minutes.

Enjoy!!!! The best part is that mushrooms have loads of Vitamin D for strong healthy bones so for me this is healthy!

Sesame Noodles

Sesame Seed Noodles

4 T soy sauce

3 T brown sugar

2 T sesame oil

1/2 T peanut butter

4 T chili garlic sauce, or to taste (can be spicy)

1 T olive oil

1 T white sugar

1 small can mushrooms, chopped

3-4 green onions, chopped

1/2 T sesame seeds

1 16 oz package of thin spaghetti noodles

Cook pasta according to package directions. While noodles are cooking, mix everything but mushrooms, green onion, and sesame seeds in a bowl. When noodles are done cooking, drain the hot water and add noodles to sauce. Add the mushrooms and sesame seeds and stir. Sprinkle with the green onion.

Ty's Teriyaki Chicken

Ty's Teriyaki Chicken

5-6 cloves of garlic, minced

1 t ginger

2 t salt

1 T cornstarch mixed with 2 t water

1 1/4 c soy sauce

1 1/4 c sugar

1/4 c vinegar

4-5 lb boneless skinless chicken thighs

chopped green onion

Combine all ingredients except chicken and green onion in a large bowl. Cut chicken into bite size pieces with kitchen shears. Add chicken to marinade. Marinate at least 4 hours. Please chicken in a single layer baking dish. Pour marinade over chicken. Sprinkle with green onion. Cover with foil and bake at 350 for 1 1/2 hours.

Salmon Burgers

Salmon Burgers

16 oz canned salmon, drained and flaked

2 eggs

1/4 c chopped fresh parsley

2 T finely chopped onion

1/4 c Italian seasoned bread crumbs

2 T lemon juice

1/2 t dried basil

1 pinch red pepper flakes

1 T oil

2 T mayonaise

1 T lemon juice

1 pinch dried basil

In a medium bowl, mix together the salmon, eggs, parsley, onion, breadcrumbs, 2 T lemon juice, 1/2 t basil, and red pepper flakes. Form into 6 patties about 1/2 inch thick. Heat oil in a large skillet over medium heat. When oil is hot, add teh patties and cook for 4 minutes per side or until nicely browned. In a small bowl, mix together the mayonaise, 1 T lemon juice and pinch of basil. Use this as a topping on your patty.

Wheat Bread

I tried many wheat bread recipes and it turns out like a rock. This is the first recipe that I have found that isn't complicated and turns out with perfect bread. Just a few tips...1)store wheat flour and wheat gluten in the freezer between uses or it will go rancid and 2) do not double this recipe in a Kitchen Aid 5qt mixer... maybe the 6 qt is better, but it damaged my motor when I did it. In a Bosch mixer you can easily make 6 loaves at once. That's bread for a week for us! This recipe is taken from everydayfoodstorage.net

Wheat Bread

1 1/4 c warm water

1 T yeast

1/4 c honey or 1/3 c sugar

2 3/4 c whole wheat flour

1/4 c wheat gluten

1 t salt

2 T nonfat instant dry milk (just noticed it said instant... I've been using regular without a problem)

1 T margarine/butter/oil (I use oil)

1 T vinegar

1/4 c potato flakes

Mix ingredients in order listed in mixing bowl of mixer with dough hook attachment fro 12-15 minutes (I turn on the mixer, set the timer, and do something productive). Let rise until double, about 1 1/2 hours. Punch down and shape into loaf. Let rise again until double and bake at 350 for 25 to 30 minutes, until it sounds hallow when lightly tapped.

Carmelitos

Carmelitos

1 1/2 c flour

1 1/2 c oats

1/4 t salt

1/2 t baking soda

1 1/2 c brown sugar

1 c melted butter

14 oz bags of caramels or 1/2 a batch of Caramel from Scratch

1/2 c whipping cream or milk (if using the Kraft caramels)

1 12 oz bag of semi-sweet chocolate chips

Preheat oven to 350. Mix the first six ingredients together and sprinkle half on the bottom of a 9x13 inch baking pan. Bake 10-15 minutes or until lightly browned.

Meanwhile, melt the caramels and cream/milk in a saucepan over low heat or in a microwave stopping to stir frequently. When the bars have been removed from the oven, sprinkle the chocolate chips over the crust and pour the melted caramel over the top. Sprinkle the rest of the crust over the top and bake in the oven for an additional 10-12 minutes, until the caramel is bubbling and edges are lightly browned. Cool the bars completely before serving so they can set up properly.

Caramel from Scratch

This is the only way to have caramel in my opinion. Others disagree and say the Kraft caramels do just fine. If you are substituting this caramel for a bag of Kraft caramels, cut this recipe in half.

Caramel

1 c butter

1 14 oz can sweetened condensed milk (or sweetened condensed milk from scratch)

2 1/4 c brown sugar

1 c corn syrup

1 t vanilla

pan lined with foil and sprayed with cooking spray (if making candy caramels)

Melt butter and brown sugar together over medium heat, stirring constantly. Add in sweetened condensed milk and corn syrup while still stirring (don't stop!). Heat until 225 or 230 if you are using it for a recipe such as my Carmelitos, Snickers Cake, or to dip apples in. Heat until 245 if you are making individual caramels. The best thing to do is put a drop of the caramel in a bowl of cold water and it will turn to the consistency your caramel will be once cooled (thermometers are not always accurate). Remove from head and add vanilla.

If making candy, pour into prepared pan. Let cool for 30 minutes. Cut into squares and wrap with wax paper.

Half Wheat Pancakes

We made these while camping. I put the dry ingredients in a ziplock bag and put the vanilla, oil and milk in a container and brought 2 eggs. They were delicious and fed our family well with sausage and fruit. The next week Jordan made them for breakfast.

Half Wheat Pancakes

3/4 c whole wheat flour

3/4 c flour

3 T sugar

1 1/2 t baking powder

1 1/2 t baking soda

1/2 t salt

1 1/2 c buttermilk (or put 1 1/2 T lemon juice to 1 1/2 c milk and let sit 5 min)

1 t vanilla

1 T oil

2 eggs

Whisk dry ingredients together in a mixing bowl. In a separate bowl combine milk, eggs, oil, and milk and whisk well.

Add wet ingredients to dry ones until moistened. Cook on preheated, greased skillet until golden brown on both sides.

Father's Day Omelet

Omelet for Two

1/4 lb bacon

1 T butter

1 c medium diced potatoes

1/2 c chopped yellow onion (which I left out for my onion despising husband)

1 T minced jalapeno pepper (if there are no seeds there isn't spice)

5 eggs

2 T milk

1 t salt

1/2 t pepper

1/4 c chopped scallions, white and green parts

4 oz extra sharp cheddar, plus 1/4 c grated for garnish (I used medium and it was still great)

Preheat oven to 350. Cut the bacon into 1 inch slices. Cook the bacon in an 8 inch ovenproof skillet over medium-low heat. Transfer bacon to paper towel lined plate and drain grease from pan. Add the butter to the pan and then the potato and onion. Cook for about 10 minutes, stirring occasionally, or until onion browns and potato is tender but firm. Add the jalapenos for 30 seconds.

Meanwhile, in another bowl beat the eggs, milk, salt and pepper with a fork. Stir int he scallions and diced cheddar. When the potatoes are done add the bacon to the pan and pour the eggs mixture on top. Place pan in oven for 15-20 minutes, or until the eggs puff and are almost cooked in the center. Sprinkle with cheese and bake another minute. Serve hot.

Chocolate Chip Banana Bread

Chocolate Chip Banana Bread

1 stick of butter

3/4 c brown sugar

2 eggs

2 c flour

1 t baking soda

1/4 t salt

2 1/3 c mashed banana

1 1/2 c chocolate chips (optional)

Cream butter and brown sugar. Beat eggs, one at a time. In a separate bowl combine flour, soda, and salt. Stir flour mixture into butter mixture without over-beating. Fold in mashed banana and chocolate chips . Pour into 2 greased loaf pans and bake at 350 for 1 hour.

Sundae Brownies

Sundae Brownies

This is one of Jordan's favorites (taken from Picky Palate). He thinks the secret ingredient is the ice cream, but in reality I think it's the 1 1/2 cups of chocolate chips. This brownies are very moist, yet still hold a good shape.

1 brownie mix

2 eggs

1/2 c oil

heaping 1/2 c of favorite ice cream

1 1/2 c chocolate chips

1/4 c chilled hot fudge topping (Don't have it? ... just substitute with syrup)

While preheating oven to 350, mix the brownie mix with eggs and oil. Then, add the ice cream, chips, and fudge. Pour into greased 9x13 inch pan and bake for 25-30 minutes.

Granola and Home Made Yogurt

I have discovered home made yogurt and I love it. It costs very little to make. It does take time, but it is not labor intensive... so you can still get a lot done in a day when you're making yogurt. It's healthy, too! Now this may not be the thing for everyone. My friend sampled it and said it tasted a lot like greek yogurt which is an acquired taste. But either I acquired the taste quickly or I don't have picky taste buds because I loved it and ate almost the whole batch myself within 2 weeks. I gave it to my friend with blueberries and my granola and she said it tasted like dessert for her. But if you don't have fresh fruit mix in honey or yummy jam. So if you want to give the yogurt a try check it out at EverydayFoodStorage.net. Now on to my granola recipe that goes so well with it.

Granola

• 4 cups old-fashioned oats
• 1 cup shredded coconut
• 1 cup coarsely chopped nuts
• 1/4 cup packed brown sugar
• 1/4 cup vegetable oil
• 1/4 cup honey
• 1 teaspoon ground cinnamon
• 1 1/2 teaspoons vanilla extract
• 1 cup raisins (I leave these out and add it to the granola later if I eat it like cereal)
• Combine oats, nuts, and coconut in a large bowl and set aside. Bring brown sugar, oil, honey, and cinnamon to a boil on the stove top then remove from heat. Stir in vanilla and then add mixture to oats and coconut. Spread onto large baking sheet and bake at 350 for 15-20 minutes. I stir mine every 5 minutes so it cooks evenly and I can be sure it doesn't burn. Let it cool completely before adding the raisins and store in an air-tight container.

Nutrition Facts per 1/4 c granola without raisins: 119 Calories, 6 grams of fat, 0 Cholesterol, 22 Carbs, 3g fiber, 2.6 g protein

Spam Sandwiches

Remember this is the "Pitts Family Favorites" and as sad as this recipe sounds this is a kid friendly favorite... don't knock it til you try it. It is also super fast to make if you use Pyrenees sourdough rolls. I use my Pretend Sourdough Rolls and double the batch, freezing half so I have a quick meal for another day.

Spam Sandwiches

1 can spam

2 cups shredded cheddar

1/2 onion, finely chopped (optional)

Tabasco (optional)

Sourdough Rolls (about 12)

Grate the Spam with the side of your cheese grater that is very small. Mix with cheese. Add onion if you desire. Splash Tabasco in if you like it spicy. Cut the rolls in half and spread the spam mixture on each roll to make an open face sandwich. Broil in the oven for about 5 minutes depending on how crispy you like them.

Pretend Sourdough

Pretend Sourdough Rolls

Sourdough bread requires sourdough starter. This recipe mimics sourdough bread without having to use the starter.

3/4 c warm water

3/4 c sour cream at room temp

1 T oil

1 1/8 t salt

2 1/2 c flour

1/2 c wheat flour (or just use all white flour)

2 T potato flakes

2 T sugar

1 1/2 t yeast

Combine water, sugar, and yeast and let sit for 10 minutes. (While it sits I usually warm up my sour cream in the microwave since I never have it at room temp.) Using dough hook, add all the ingredients but 1 c flour. Once mixed, add flour 1/2 c at a time until dough no longer sticks to side of bowl and bowl is clean. Once dough is a large ball, mix for another 4 minutes. Let dough sit covered for 30 minutes. Punch down and let sit for 5 minutes. To make rolls divide dough into 12 balls and place in 9x13 pan. Let rise for another 20 minutes. Bake in 350 oven for about 15 minutes or until they are golden brown on top and bottom. Rub a stick of butter on rolls while fresh out of the oven.

Granola Bars

Granola Bars

3 cups quick cooking oats

1 recipe sweetened condensed milk or 1 14 oz can sweetened condensed milk

2 T butter

1 c flaked coconut (optional)

1 c sliced almonds (optional)

1 c miniature semi-sweet chocolate chips (NOT optional... I love chocolate and so do kids)

1/2 c sweetened dried cranberries (optional)

Preheat oven to 350. Grease a 9x13 inch pan. In a large bowl, mix together the oats, sweetened condensed milk, butter, and whatever you want to add in (the coconut, almonds, chocolate, dried fruit) and mix with your hands. Press into prepared pan. Bake for 15-25 minutes. If you like chewy granola bars like me take them out as soon as you see a hint of browning. If you like them crunchy bake them until they are golden brown. Let cool for 5 minutes and cut into squares. Wait to completely cool before serving.