Thursday, June 12, 2008

Strawberry Pudding/Jello

Another one of my staples. This is the recipe I brought to the Dahl Family Party last year and a few of you asked for the recipe. For those I forgot to give it to, here it is. My kids love it... which, as you all know says a lot for the picky eater population.

2 and 3/4 c. water - bring to a boil
Once the water is boiling, add the following 3 pkg of pudding/jello:
  • 1 box tapioca pudding (small box)
  • 1 box cook & serve vanilla (calls for small box, but I can only find cook & serve in a large box and I use the whole thing and it works fine)
  • 1 box strawberry jello (small box)
Boil the three pkgs of jello/pudding for 4 minutes. Put in refrigerator until thick (I've found that an hour is perfect - no more or it gets too thick, no less or it doesn't set). Add a medium tub of cool whip at the end of that hour and at least 2 cups of sliced frozen strawberries.

I've never tried anything but the strawberry, but my friend suggested using different jellos and fruits. i.e. sub out the strawberry jello for orange jello and instead of strawberries, use mandarin oranges, or blueberry jello with blueberries, etc.

Parmesan Chicken

This is one of my staple recipes I got from a neighbor in Riverton. She made it for us twice when Relief Society brought meals in for us. I got the recipe when we moved and now this is what I take in to neighbors when they need meals. It is quick and easy and is VERY yummy. Good comfort food and good for serving company.

1/2 c. mayonnaise
1/4 c. parmesan cheese
4 boneless/skinless chicken breasts
Italian-seasoned bread crumbs (I like the Progresso brand)

Combine the mayo and parmesan cheese. Pat dry each breast with a paper towel so the sauce will stick to it better. Spread on each chicken breast then roll it in the bread crumbs. Place each breast on a baking sheet (line the baking sheet with tinfoil and spray it with Pam first). Bake at 425 for 20-25 minutes. Serve with pasta and spaghetti sauce. Double recipe if you need to serve more than 4 people (or an Enoch).

Tuesday, June 10, 2008

Peace on Earth on a Cupcake Frosting

Possibly why this frosting is so good?

5 T flour
1 c milk
1 c butter, softened
1 c sugar
2 t vanilla

Whisk flour and milk in a saucepan until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Cover and refrigerate. In a mixing bowl, cream butter and sugar. Add chilled milk mixture;
the chilled mixture will be weird and gelatinous--don't worry

beat for 10 minutes or until fluffy. Stir in vanilla.

You can make this frosting chocolate too. Add about 1/2 c of cocoa powder when you add the vanilla. Less if you're not so into chocolate.

Teriyaki Steak on a Stick-An Ammon Favorite

1 1/2 pounds London broil or flank steak, about 1/4 inch thick
1/2 cup soy sauce
1/ cup vegetable oil (optional)
1/4 cup water
2 tablespoons molasses
2 teaspoons dry mustard
1 teaspoon powdered ginger
1/2 teaspoon garlic powder

Cut the steak on the diagonal in 1/4-inch slices and place them in a seal-able bag. Mix the remaining ingredients in a bowl, then pour into the bag. Seal the bag with no air pockets, shake, and marinate in the refrigerator for at least 4 hours, or freeze until ready to use.
When you're ready to cook, skewer the meat ribbon style with 3 to 4 pieces on a skewer (soaked bamboo skewers work well). Broil or grill the meat about 3 minutes on each side. Makes 10 to 16 skewers.
Can also just use as a marinade on any steak or chicken dish you like.

Welcome Summer-Chilled Strawberry Soup

Serve this sweet soup as a starter or as a light dessert.

2 (10-ounce) packages frozen strawberries in lite syrup, thawed
1/2 cup fat-free half-and-half (can also use whole milk (we like lactose free whole milk))
1/4 cup unsweetened white grape juice
1/4 cup reduced-fat sour cream

Place first 3 ingredients in a blender or food processor; process until smooth. Cover and chill.
Ladle soup into serving bowls and top each serving with 1 tablespoon sour cream. Yield: 4 servings (serving size: 3/4 cup).

Calories 160 (11% from fat); Fat 2g (sat 1.2g, mono 0g, poly 0g); Protein 1.4g; Carb 22.8g; Fiber 0g; Chol 8mg; Iron o.8mg; Sodium 43mg; Calc 63mg (This is for the other health nuts out there, besides me, who care about this information)

Taken from Cooking Light