Whole Wheat Spice Cookies (Ginger Snaps)

My friend Chelsea Phillips said these were really good and not too bad for you!  I can't wait to try them.  She's in Australia so I am posting it! 

Cream:

1 cup butter Crisco

3/4 c. sugar

1 c. brown sugar

2 large eggs

1/3 c. molasses

1 tsp. vanilla

Mix & add:

3 c. whole wheat flour

1/4 c. white flour

1 tsp. salt

1 tsp. baking powder

1 tsp. soda

3 tsp. cinnamon

1/2 tsp. cloves

1 tsp. nutmeg

3/4 tsp. ginger

Mix until well blended.  Dough will be dry. Roll into balls (or use ice cream scooper). Dip tops in sugar.  

Bake 350* 10-12 mins.

Moisture may appear in cracks-Do not over bake! 

Chicken Pot Pie

If you are looking for some good comfort food, this pot pie from my friend Cheer Anne is fabulous! 

Crust: 
1 2/3 c. flour
1 pkg cream cheese
1/3 c. cold margarine (I used butter)

Filling:
1/3 c. butter
1/3 c. flour
1/2 tsp. salt
1/4 tsp. pepper
1 1/2 c. water
2/3 c. milk
1 pkg chicken gravy (can use mushroom too)
2 c. chicken, cubed
1 c. frozen mixed vegetables

In saucepan, melt butter, stir in flour, salt and pepper.  Slowly stir in  water, milk, and gravy mix.  Bring to a boil.  Boil and stir for 2 minutes until thickened.  Stir in chicken and vegetables and set aside. 

For crust, mix flour, cream cheese and margarine.  Separate into 2 balls.  Roll one ball to fit a 9x9 pan.  Pour filling into bottom crust.  Roll last ball for top crust.  Pinch edges of crusts together.  Bake 30-40 min. at 425 degrees, or until crust is golden brown.

Pumpkin Pancakes with Buttermilk Syrup

I know, Thanksgiving is over, but if you have leftover pumpkin puree, try these fabulous pancakes!  They aren't overly sweet so they're fabulous with this buttermilk syrup.

Pumpkin Pancakes:
2 eggs (or 1 egg, 1 egg white)
1 c. flour
1/2 c. whole wheat flour
1/2 c. oatmeal
1 3/4 c. fat-free buttermilk (or can use regular milk and add some lemon juice to curdle it)
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. ground cloves
1/2 tsp. salt
3/4 c. canned pumpkin puree

1.  Beat eggs well until somewhat frothy.
2.  Add other ingredients except pumpkin and mix.
3.  Add pumpkin and mix again.

Buttermilk Syrup (Lou Grant)
1 1/2 c. sugar
3/4 c. buttermilk
2 TB corn syrup
1/2 c. butter
1 tsp. baking soda
2 tsp. vanilla

Combine first 4 ingredients in large saucepan.  Bring to a boil; boil for 7 minutes, stirring constantly.  Remove from heat.  Add soda and vanilla (it will foam up so use a deep pan.)  Makes about 2 cups.

**Note:  If you don't have buttermilk for these recipes, use regular milk and add lemon juice or vinegar to curdle it slightly.  Enjoy!!

Apple Popovers

I haven't made these yet, just saw them on the Katie Brown show and they looked delicious!

For the Apple Filling:

2 tablespoons butter
4 medium apples, peeled, cored, and cut into 8 slices each
½ cup brown sugar
1 teaspoon cinnamon

For the Popovers:

2 eggs
1 cup milk
1 cup flour
½ teaspoon salt
1 teaspoon sugar
2 tablespoons melted butter

For the Cream:

1 cup cream cheese, room temperature
1 ½ tablespoons brown sugar

 

1. Melt butter in a medium saucepan over medium high heat. Add the apples, brown sugar, and cinnamon, and stir to coat. Cook uncovered for 20 to 25 minutes until apples are soft, but not mushy. Cool.
2. To prepare the popovers, preheat oven to 425 degrees F.
3. In a large bowl, whisk the eggs and milk together. Add the flour, salt, sugar, and melted butter, and continue to whisk until a smooth batter forms.
4. Grease a muffin tin and fill with 2-3 cooked apple slices per muffin cup. Place in the oven for 5 minutes to heat up the tins. Remove tins from the oven and pour batter over the apples to fill cups ¾ of the way to the top.
5. Bake for 10 minutes at 425 degrees F, then reduce to 375 degrees F and continue to bake for another 20 minutes. They should be golden brown. Remove from oven and spoon into serving dishes. Flip the popovers so that the apples are on top.
6. While the popovers are baking, mix the cream cheese and brown sugar for the cream. Place in the refrigerator until needed.

Pumpkin Cookies

Here is a classic and delicious recipe I got from my mom-in-law.

Wet Ingredients (Cream together)
1/2 c. margarine or butter
1 1/2 c.sugar
1 egg
1 c. pumpkin puree
1 tsp. vanilla

Dry Ingredients (Mix separately)
2 1/2 c. flour (can use 1 c. of wheat flour if you'd like)
1 tsp. baking soda
1 tsp. baking powder
1 tsp. cinnamon
1 tsp. nutmeg and/or 1 tsp. allspice
1 tsp. ginger
1/2 tsp. salt
1/2 tsp. cloves
Chocolate chips or walnuts

Mix separately and then combine in mixer. Mix well and spoon onto greased cookie sheet. Bake at 350 for 14 minutes. Yield: 3-4 dozen depending on cookie size.

Graham Cracker Cookie Recipe

My sister-in-law Ashley made these in lieu of sugar cookies and they looked great! Here's the recipe. I'm going to try it out this week!

I would link you to where I got this but I honestly don't remember. Somewhere in blogland.

1/2 c flour
2 c whole wheat flour
1/4 c sugar
1/2tsp salt
1 tsp baking powder
1 tsp cinnamon
1 stick butter, cold and cut up
2 T honey
1 T molasses
1/4 c water, plus more if too dry

Combine all the dry ingredients in the bowl of a food processor. Cut in the butter until the texture is dry and crumbly.

In a small bowl, Mix the honey, molasses, and water. Mix with the dry ingredients until blended in the food processor. Pulse the dough until it forms a ball. Wrap in plastic wrap and chill for at least an hour.

Preheat over to 350. Roll the dough out onto a floured surface. Roll the dough thin and cut with cookie cutters or you can attempt traditional graham cracker shape. Place on a cookie sheet

Bake 15 minutes or until golden brown and crisp. Store in airtight container. They will keep for awhile.

My advice from my whole one time of making them. Thinner is better. And make sure you cook them until crisp. They are kinda nasty if still doughy. But I liked em and my kids loved them.

Soup Weather!!

Yay! This is my first post! Crock pot recipes are my favorite right now. I think they're a lifesaver since I had Madi..and it's soup weather so there are so many things to try. Here's one of our family's favorites. It's super easy.

Three-Bean Enchilada Chili
1 large onion chopped
1 med green bell pepper
1 can (28 oz) crushed tomatoes, undrained
1 can (15oz) pinto beans, rinsed and drained
1 can (15oz) kidney beans, rinsed and drained
1 can (15 oz) black beans, rinsed and drained
1 can (10oz) enchilada sauce
1 tsp oregano


Put everything in your crock pot and cook on low for approx 5 hrs..

Cabbage Salsa

I know this sounds odd, but this cabbage salsa is super good!

Cabbage Salsa by Linda N.
1/3 head of cabbage, diced
1/3 c. jalapeno peppers, diced
1/3 c. cilantro, chopped
1 Roma tomato, diced
1/4 c. finely chopped onion
2 TB Italian dressing or vinegar
1 1/2 tsp black pepper
Salt and Lime juice to taste

Mix all of the ingredients. If it isn't hot enough, add a dash of jalapeno juice. Allow to marinate several hours to set the flavors. Serve with a dollop of sour cream or guacamole on top.

Quesadilla Pie

Here is one of our new favorites! This Quesadilla Pie is so good, so quick & easy to make...and it also can use any fresh veggies you're needing to use...Enjoy!

Brush butter on the bottom of the pan to keep the tortillas from sticking, and to the top of the last tortilla for flavor and to help it brown. (we used the homemade tortillas from Costco - so good)

Ingredients
4 large flour tortillas (9-10 inches diameter)
Butter
1/2 pound grated cheese, either mild or sharp cheddar, or Monterey Jack (we used Pepper Jack - gave it a little kick)
Potential filling ingredients:
Beans, cooked (black beans, pinto beans)
Tomatoes, chopped
Summer squash, chopped
Onions (green onions, red onions, onion greens)
Mushrooms (if using a lot, sauté first, to remove moisture)
Cooked shredded chicken, pork, or beef
Chiles, either from cooked green chiles, chopped pickled jalapenos, or salsa
Cumin and/or chili powder for extra heat
Garnishes:
Chopped avocado
Chopped cilantro
Thinly sliced iceberg lettuce dressed with vinegar and salt
Sour cream
Salsa
Method
1 Preheat oven to 350°F. Butter the bottoms and sides of a pie dish, approximately the same size as your tortillas (I used a 10-inch pyrex pie dish for 10-inch wide tortillas).
2 Place one tortilla on the bottom of the pie dish. Sprinkle some shredded cheese over the tortilla. At this point, you will begin to add your chosen filling ingredients, and layering the tortillas. Just make sure each layer has a generous sprinkling of cheese. In the pictured example, I used cheese, black beans, and onion greens on the first layer. Then I added another tortilla on top of that and put chopped zucchini, chopped tomato, chopped pickled jalapenos, and more shredded cheese. I also sprinkled a little cumin and chili powder on this layer. I added another tortilla and put more shredded cheese, more black beans, tomatoes and onions. Top off your layers with one last flour tortilla. Spread a little butter over the surface of this tortilla.
3 Cover the dish with aluminum foil. Put in oven for 30 minutes on 350°F. Then remove the foil and increase the heat to 400°F. Cook for another 15-20 minutes, until the top is lightly browned and cheese is bubbly. Remove from oven. Let cool for 10 minutes before serving. Cut into quarters.
Serve with chopped avocados, shredded lettuce, cilantro, salsa, and/or sour cream.

Source: "Simply Recipes"

Cedar-Roasted Salmon with Caramel Sauce

I think this recipe is a must-have for the end of summer. If possible, be sure to get WILD salmon, not farm-raised. The taste is much better!

Salmon fillet
Cedar board cut slightly longer than fillet (can buy at the hardware store - much cheaper)
Olive oil
Sea salt
Pepper
Aluminum foil

Rinse salmon and pat dry. Drizzle with olive oil and salt and pepper. Place directly onto cedar board that has been washed off and soaked in water for at least an hour. Wrap the cedar and salmon in foil and tent it at the top. Put in BBQ grill on med heat and cook until salmon is flaky. Then pour caramel sauce on and serve immediately.

Caramel Sauce: 1/2 c. brown sugar, 1 stick butter
Put sugar and butter in small saucepan and slowly bring to a low boil, stirring constantly. Once boiling, remove from heat and keep stirring and let cool slightly before pouring on salmon.

Hello World!

Hi Ladies,

Since these recipes aren't top secret or anything, I decided to make the blog public so you don't have to sign in to look up a recipe. But if you want to post a new recipe, then you'll have to sign in as an author of this blog.

I have some fun recipes I'll be posting later on today! Have a good one!

Haley

Sloppy Joes

2 pounds ground beef

1 cup chopped onion

1 cup chopped celery

¼ cup chopped green pepper

1 cup ketchup

1 (10 ¾ ounce) can tomato soup

2 tablespoons vinegar

2 tablespoons Worcestershire sauce

2 Tablespoons brown sugar

12-18 hamburger buns

In large skillet, brown ground beef and drain fat. Add chopped onion, celery and green pepper and cook 5 minutes. Stir in ketchup, soup, vinegar, Worcestershire and brown sugar and simmer for 20-30 minutes. Spoon into hamburger buns to serve.

Slow Cooker Blog (Also in sidebar)

Hey Girls,
I don't know if you guys have heard about the slow cooker blog, but I've found some great recipes on it so far. I am trying the Cafe Rio stuff this week . . . since we don't have that out here :). So I guess this is my most recent contribution to the Recipe Swap. Happy cooking.

Heidi

http://365daysofcrockpot.blogspot.com/

Molten Chocolate Cake by Shiloh C

Molten Chocolate Cake

Description:
One of the best desserts I have ever made/eaten. So easy to
make and soooo good. The "lava" inside reminds me of the
Leatherby's hot fudge. This is pure evil. You must be a
chocolate lover, it is very chocolaty! They are evil because they
are so easy and quick to make.

Ingredients:
4 squares semi-sweet baking chocolate
1/2 cup butter
1 cup powdered sugar
2 whole eggs
2 egg yolks
6 Tablespoons flour


Directions:
Preheat oven to 425 degrees. Spray 4 custard cups with Pam and place
on a cookie sheet. Microwave chocolate and butter in large bowl on high
for about 1 minute, until butter is melted. Whisk until chocolate is also
melted. Stir in sugar until well blended. Whisk in eggs and egg yolks. Stir
in flour. Divide between the cups. Bake 13-14 minutes until sides are
firm and center is soft. Let stand 1 minute. Invert cake onto a plate and
top with whipped cream.

**I cooked mine a minute or two longer since I have a gas oven and it
generally takes a little longer. I have made this a few times lately for
friends and my favorite is using 2 semi-sweet squares and 2 bitter sweet
or unsweetened squares so it isn't as sweet. It is best when served with
whipped cream you whip up with a little bit of sugar :)

Number Of Servings:4

Preparation Time:14 minutes

Calling for all Harvest Recipes

Hi ladies,

Okay I'm finally back from vacation and I've received several recipes from some of you. I'll post those tomorrow but wanted to say hello. Also, if you have any fun, fresh recipes to use vegetables or fruits that are in season (i.e. peaches, zucchini, tomatoes, etc.) please post them!

To post on here, just click on "New Post" in the upper right hand corner and then after you're done and you have added labels (dessert, main dish, etc.) then click, "Publish Post" and you're all set!

Thanks all!!!

Falafel and Yogurt -Tahini Sauce

If you've never tasted this yet, then prepare to fall in love. It's a great summer meal that's quick, healthy and filling.

Falafel

2 cloves garlic

½ cup fresh parsley leaves

15 oz. can garbanzo beans, drained

1 T olive oil

1 tsp. lemon juice

1 tsp. ground cumin

½ tsp. ground coriander

½ tsp. salt

dash black pepper

pinch cayenne

1 tsp. baking powder

¼ c. flour

Canola oil for frying

Pita, cucumbers, greens, tomatoes

Finely chop garlic and parsley in food processor. Add garbanzo beans and pulse a few times, until they are coarsely chopped. (I don’t have a food processor, so I used my blender.)

Transfer to a bowl and add the rest of the ingredients. Stir to combine well. Form dough into about 8 balls, and flatten into patties.

Heat ½ inch canola oil in a large skillet over medium-high heat. Fry patties until dark golden brown on both sides, about 8-10 minutes.

Drain on paper towels and serve in pita with yogurt-tahini sauce, lettuce, chopped tomatoes and cucumbers.

Yogurt-Tahini Sauce

6 oz. plain yogurt

2 T. tahini

2 tsp. lemon juice

¼ tsp. salt

Pinch of ground cumin

Whisk in a small bowl until smooth.

Italian Cucumber & Tomato Salad

Megan, love the new salad recipes you posted. Here's a super easy one I made up and love! My friend Katie brought me a huge cucumber and some cherry tomatoes and here's what happened:

Italian Cucumber Tomato Salad
1 Cucumber, peeled and diced
1 small package cherry tomatoes, halved
1/2 c. Feta cheese crumbles
Zesty Italian dressing

Throw this all in a dish in the quantities that look good to you, then drizzle with Italian dressing. The Feta cheese seems to hold the flavor of the dressing and makes it so good!

Salads I love

Caesar Salad

1 package romaine lettuce

1 jar Lighthouse Caesar dressing

2 cups cherry or grape tomatoes

1 cup diced grilled chicken

1 cup freshly grated parmesan

Mix all together and serve. It's so simple, but I love it.

Romaine Salad

Dressing:

Juice of 1 lemon

3 cloves garlic, crushed

1 tsp salt

1/2 tsp pepper

3/4 cup oil

Mix and refrigerate 3 hours

6 strips bacon, cooked and crumbled

1 head Romaine lettuce

2 cups tomatoes, chopped small

1 cup grated Swiss cheese

2/3 cup slivered almonds, toasted

1/3 cup parmesan cheese

1 cup croutons, seasoned

Combine everything. Add dressing just before serving.

Cafe Rio Creamy Tomatillo Dressing

Okay, so this is just dressing, but it goes really well on lots of things. We like to eat it with spinach, bacon, mushrooms, cucumber, cherry tomatoes, and feta cheese. Yum!

3 fresh tomatillos

1 pkg Ranch Buttermilk Dressing Mix

1/2 c mayo

1/2 c sour cream

1/3 to 1/2 c buttermilk

1 c fresh cilantro

2 cloves crushed garlic

1/4 t crushed cayenne pepper

Combine all ingredients in a blender and refrigerate at least one hour.

Rhubarb Cake

I found this recipe and it reminded me of a cake that I'd eaten as a child. Isn't it funny how food can bring back memories? Anyway, I baked it and was so pleased that it tasted just as I remembered. Enjoy!

Rhubarb Cake
by Tamara Sue Anderson

1/2 c. butter (or shortening)
1 1/2 c. sugar
1 beaten egg
1 c. sour cream
1 tsp. vanilla
-----------------
1 tsp. baking soda
2 c. flour
1 1/2 to 2 c. rhubarb, chopped
----------------
Topping: 1/3 c. sugar mixed with 1 tsp. cinnamon

Cream butter and sugar. Then add egg, sour cream and vanilla, one at a time. Mix flour and baking soda and add to creamed mixture. Add rhubarb. Top with cinnamon-sugar mixture and bake in greased 9x13 inch pan at 350 for 45 minutes.

Cheeseburger Chili Mac

2 tablespoons EVOO – Extra Virgin Olive Oil
1 1/2 pounds ground sirloin / ground beef
1 large onion, finely chopped
2 tablespoons chili powder
Salt and ground black pepper
1/2 cup ketchup
1/4 cup yellow mustard
1 to 2 cups beef stock (depending on how liquid-y you want it)
1 pound elbow macaroni
1 1/2 cups shredded sharp yellow cheddar (the sharper the better!)

Preheat broiler. Bring a large pot of water to a boil over high heat for the pasta. Place a medium pot over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Add the meat to the pan and cook until golden brown, 5-6 minutes.Add the onion and chili powder to the pan, season with salt and pepper, and cook until the onion is tender, 4-5 minutes. Add the ketchup, mustard and beef stock to the pot, bring up to a bubble and simmer until slightly thickened, 4-5 minutes. While the chili is working, salt the boiling water and drop the pasta in. Cook to al dente according to package directions then drain thoroughly and return it to the pot.Add the chili to the pot with the pasta and give everything a good toss. Add 1+ cups of shredded cheese and toss again. Transfer to a casserole dish and top with the remaining shredded cheese. Place the casserole under the broiler to melt and brown the cheese.

This is a great meal and so easy to make. I love it because I always have all of the ingredients on hand. We love sharp cheddar cheese...and everything is better with plenty of cheese on top! :)

The Wedge Salad

My sister Marcy is always doing gourmet cooking and I tried this recipe because it was so easy and yet looked and tasted so gourmet! Try this when you're tired of the same old green salad.

"The Wedge" by Marcy Gallinger

1 head of iceberg lettuce
Blue cheese dressing (Brianne's or Litehouse recommended)
2 roma tomatoes, diced
1/2 package of cooked bacon, crumbled
Blue cheese crumbles
Freshly ground black pepper

Rinse iceberg lettuce and remove outer leaves. Cut into quarters so you have 4 wedges. Drizzle with blue cheese dressing then sprinkle with tomatoes, bacon and blue cheese crumbles. Finally, sprinkle with freshly ground black pepper and serve immediately.

Rice Chex Snacks

My mother-in-law made these and they're so good! And easy.

Rice Chex Snacks
1 c. butter
1 c. sugar
1 c. corn syrup
1 tsp. vanilla
1 1/2 boxes (17 oz) Rice Chex
Salted peanuts, m&ms, cranberries, etc.

Bring butter, sugar and corn syrup to a boil and let boil for 2 minutes. Add 1 tsp. vanilla. Pour over 17 oz. of Rice Chex in large bowl. Add salted peanuts, m&ms, dried cranberries, etc. Let cool and enjoy!

Chocolate Buttermilk Cake - Lightened Up

I found this recipe in Prevention Magazine and I was excited because it was a lighter version of our family favorite that uses margarine and tons of sugar. I tried this recipe and it was delicious and the cake was very dense and moist even by day 3. I loved it with Breyer's Vanilla ice cream because I was too lazy to make frosting.

Chocolate Buttermilk Cake by Prevention Magazine
3 oz unsweetened chocolate (I bought a chocolate bar, could also use chips)
1 c. water
3/4 c. granulated sugar
1/3 c. canola oil
1/3 c. unsweetened applesauce
1 lg egg
1 tsp vanilla extract
1/2 c. 1% buttermilk (or add 1/2 TB vinegar to regular milk)
1 tsp baking soda
1 c. all-purpose flour
1/2 c. unsweetened cocoa powder
1/4 c. whole wheat flour
Pinch of salt

1. Melt chocolate into water in medium saucepan over medium-low heat. Cool to lukewarm. Add granulated sugar, oil, applesauce, egg, and vanilla extract and beat with whisk until smooth. Measure buttermilk into a cup and stir in baking soda. Set aside.
2. Whisk together flour, cocoa, whole wheat flour, and salt in large bowl until thoroughly blended. Add chocolate mixture and buttermilk. Whisk again.
3. Pour batter into greased 8x8 inch pan and bake for 35 minutes at 350 degrees or until toothpick comes out clean.
Serve with your favorite frosting or Breyer's Vanilla ice cream! 12 servings

Spaghetti Carbonara

First of all, Haley, great idea! Keep the recipes coming!!

I found this recipe on one of my favorite food blogs. I tried her Spaghetti Carbonara recipe and we all loved it. It's so simple and tastes just like you sat down at Olive Garden for dinner. :)

1/2 lb spaghetti
4 tablespoons butter
1 cup whipping cream
4 egg yolks
1/3 cup grated fresh parmesan cheese (No green cans)
4 slices bacon, cooked, drained and chopped

Heat water in large pot to boil. Cook pasta al dente, as directed on package. Meanwhile, cook bacon in sauce pan, remove and chop. Drain off all grease from pan, and wipe inside of pan with paper towel. Melt butter in saucepan. Add cream and cook for about 10 minutes until reduced a bit. Remove 1/4 cup cream to small bowl, mix 4 egg yolks to the 1/4 cup cream mixture with a fork. Return the egg and cream mixture to the pan with the remaining cream. (I added some ground pepper, garlic salt, parsley and oregano - added a great taste.) When pasta is done, drain and pour into heated bowl. While pasta is still hot, pour egg mixture over pasta, toss to cook egg slightly. Add the chopped bacon and grated parmesan. Serve immediately.

Whole Wheat Hotcakes

Here is an easy way to start using your wheat berries (small, hard kernel) in your food storage! I've made these several times and you'll get fluffy pancakes as long as you whip the eggs until stiff! If not, they'll have more of a crepe consistency.

Whole Wheat Hotcakes by Lesli Goodman
Night before:
Pour 3/4 c. wheat into 1 c. water. Bring to a boil and let sit overnight in water.

In the morning, put wheat berries into blender and add:
1 T. honey
1/2 tsp salt
3 egg yolks (save whites!)
Blend 1 minute in blender.

In a separate bowl, whip the 3 egg whites until stiff and then fold in wheat mixture.
Cook on hot, greased griddle. Enjoy!

Easy Chicken Cordon Bleu

I found this recipe on Allrecipes.com. I love it because it is stuff I can easily keep on hand in the freezer for one of those "I don't know what to cook for dinner and I haven't been to the grocery store" meals.

INGREDIENTS:

6 skinless, boneless chicken breast halves - pounded to 1/2 inch thickness* 6 string cheese sticks** 6 slices ham***

1/2 cup butter, melted 1 cup seasoned dry bread crumbs toothpick

Directions

1. Preheat the oven to 350 degrees F (175 degrees C).

2. Lay out the pounded chicken breasts on a clean surface. Place a slice of ham on each piece, then one stick of cheese. Roll the chicken up around the cheese and ham, and secure with toothpicks. Dip each roll in melted butter, then roll in bread crumbs. Place in a shallow baking dish.

3. Bake for 40 minutes in the preheated oven, or until chicken is browned and juices run clear.

*Just a note, I don't pound my chicken. I just buy the thinnest chicken I can or slice it thinner and use the extra pieces for other chicken recipes. I've just always made a mess of chicken when I pound it - so either way will probably work.

**Some string cheese melts more than others, so some brands just melt right out of the roll while it is baking. Fridgio (?) has worked well for me.

***Ham you have on hand for sandwiches works great. Nice and thin and it's easy to roll.

Fun with Frogs

Here is a fun snack to do with kids. My mom showed me this when she was visiting.

Ingredients per frog:
1 Apple
4 Grapes
2 chocolate chips
2 small scoops of cream cheese

BBQ Chicken Pizza (Example & Label Ideas)

Here is an example of a basic recipe. Be sure to include labels so we can search the entries easily. You can add the labels when you create a new post (see small box at the bottom right). For labels, please include the main ingredient(s) and the category. For this recipe, my labels were Chicken, Pizza, Main Dish. Here are the basic categories we could use (if you think of more, go for it!):

Appetizer
Beverage
Bread
Soup
Salad
Main Dish
Side Dish
Misc. (Dressing, Toppings, Sauces, Etc.)
Dessert

BBQ Chicken Pizza by Emily & Haley

1 pizza crust
3 chicken breasts
1 1/3 c. BBQ sauce
6 oz. provolone or mozzarella, shredded
6 oz. smoked Gouda, shredded
1/4 red onion, sliced
1/4 c. chopped fresh cilantro

Combine chicken and 2/3 c. BBQ sauce & marinate (1 hour or more). Then bake at 325 for 30 minutes. Once cool, chop into strips or bite-size pieces.

Spoon 2/3 c. BBQ sauce onto pizza dough. Then sprinkle half of cheese on top. Cover with chicken and onion. Sprinkle remaining cheese on top and bake at 450 for 10-12 minutes. After removing from the oven, sprinkle with fresh cilantro and serve. Serves 4.

Comments:
Here's a great recipe I got at a recent recipe swap with the YW of our ward. I made it a few weeks ago and it was great! Even my brother liked it.

Welcome!

Hi all!

Welcome to my new Recipe Swapping Blog! I received one of those emails claiming that if I entered a recipe and forwarded it to ten people, I'd get tons back. Well, that never happened. I've done it twice without any luck. But, then I thought of all of you, my fabulous friends and family and realized that I have a vast pool of excellent chefs to choose from!

So...I decided to create one central place to swap recipes and ideas. It's a no-pressure site and as you can see, it's just beginning. But after compiling our first (and only) family cookbook in 2007 and revising it in 2008, I wanted to get updates from people as they continued to find great recipes. You are all an 'author' for this site so you can add a post with a recipe or a question, etc.

I hope you'll enjoy this site and contribute as often or as little as you like! Cheers!