Toffee

2 c almonds, chopped and toasted
2 c butter (4 cubes or 1 lb)
2 c sugar
1/4 c water
1/4 c + 2 T light corn syrup
2 t vanilla
16 oz milk chocolate bar (we like to use 2 giant Symphony bars)

Butter 9x13 inch cake pan. Sprinkle 1 1/2 c chopped nuts in the bottom of the pan. Set aside. Combine butter, sugar, water, and corn syrup in heavy saucepan. Bring mixture to a boil over medium-high heat, stirring constantly. Cook and stir until candy reaches hard-crack stage, 300 degrees (about 288 here in Idaho). Remove from heat and add vanilla. Pour candy over nuts in prepared pan and spread slightly. Break chocolate bar in squares and place on hot candy. Allow to melt 5 minutes and then spread chocolate over candy. Sprinkle remaining 1/4 c nuts over top. Recipe can be halved.

Recipe: adapted from Lion House

Garlic Parmesan Rolls

These were amazing and too easy! I couldn't get enough of them!1 stick (1/2 cup) butter
4-5 cloves garlic, minced or pressed
2 teaspoons Italian seasoning
1/2 cup grated Parmesan cheese (fresh or canned)
20 rise and bake frozen rolls (like Rhodes)

Place the butter, garlic, and Italian seasoning in a microwave-safe dish and heat until melted. Whisk in the Parmesan cheese.

Place the frozen dough balls in a large bowl. Drizzle the butter/cheese mixture over the dough and then toss quickly to evenly coat the dough in the butter and cheese. Place the dough in a 9×13″ pan and allow to rise until doubled (follow the package directions. Rhodes need 3-5 hours to rise). Bake according to package directions (Rhodes bake at 350 degrees for 15-20 minutes) until the rolls are evenly golden on top and serve.

Recipe from Our Best Bites

White Chocolate S’mores Gooey Cake Bars

1 box yellow cake mix

1 large egg

1 stick (1/2 cup) unsalted butter, softened

4 1/2 full graham crackers

10 ounce bag white chocolate chips

2 cups mini marshmallows

1/2 cup sweetened condensed milk

1. Preheat oven to 350 degrees F. and line an 8×8 inch baking pan with tin foil that’s been generously sprayed with cooking spray. Make sure foil goes all the way up and over the edges for this one. It will be a full pan

2. Place cake mix, egg, and butter into a large mixing bowl. Mix with hands until a nice dough forms. similar to a cookie dough. Press half of the dough into the bottom of the prepared pan. Layer with graham crackers, white chips then marshmallows. Top with remaining half of dough pressing evenly. Drizzle sweetened condensed milk over top then bake for 28-33 minutes, until cooked through and golden brown on top. Remove from oven. Let cool for 5 minutes then take a plastic knife and run along edges to loosen marshmallow (this will make your life easier when pulling foil out of pan to remove bars Let cool completely then remove bars from pan with foil edges. Cut off all edges if desired, about 1/2 inch each side. I save the edges to snack on too. Cut bars into squares and serve. They are delicious room temperature or chilled.

12 to 16 servings

Recipe from Picky Palate

Copycat Chili's Chicken Fajitas

1/4 cup lime juice
2 tablespoons olive oil
4 cloves garlic, crushed
2 teaspoons soy sauce
1 teaspoon salt
1/2 teaspoon liquid smoke
1/2 teaspoon cayenne pepper
1/4 teaspoon black pepper
1 lb. boneless skinless chicken breasts
2 tablespoons water
1 teaspoon soy sauce
1/2 teaspoon lime juice
1 dash salt
1 dash black pepper
1 tablespoon olive oil
1 Spanish onion - sliced thin
1/2 green bell pepper - seeded, sliced thin
1/2 red bell pepper - seeded, sliced thin
1/2 yellow bell pepper - seeded, sliced thin

Combine the lime juice, oil, garlic, soy sauce, salt, liquid smoke, peppers, and the chicken in a plastic container with cover, or a zipper top plastic bag and refrigerate at least 2 hours or overnight.

Discard leftover marinade.

Grill meat over medium flame 4-5 minutes on each side. Cut meat into thin strips. Set aside and keep warm. Combine the 2 Tbls. water, soy sauce, lime juice, salt, and pepper. Set aside. Cook onion and peppers in oil until brown. Remove from heat. Pour reserved mixture over onions and peppers. Combine meat, onions, and peppers.

Oriental Chicken Salad

My mom used to make this when I was younger and I loved it. Every time I make it I wonder why I don't make it more. So good! You can make this recipe according to the size of your family. This is really easy to throw together on a weeknight.

baby spinach
mandarin oranges
sliced almonds, toasted or untoasted
grilled chicken
chow mien noodles
Girard's Oriental salad dressing, usually found at WinCo or since I don't have a WinCo here I make the recipe found below.
Combine ingredients and drizzle dressing over top.

Oriental Dressing
1 c. vegetable or canola oil
2/3 c. rice vinegar
2 T. soy sauce
1/2 t. garlic powder
2 t. salt
1/2 c. sugar
Combine and mix well. I like to pour into a bottle so that you can shake it up easily when you're ready to serve.
Yield: 6 servings for dressing
dressing recipe from: www.makeit-loveit.com

Chicken Taquitos

These are really yummy; we have made them several times since I got the Our Best Bites cookbook.

8 oz. cream cheese
1/4 C green salsa
1T fresh lime juice
1/2 t cumin
1 t chili powder
1/2 t onion powder
1/4 t granulated garlic
3 T chopped cilantro
2 T sliced green onions

2 C shredded cooked chicken
1 C grated pepperjack cheese

small flour tortillas
kosher salt
cooking spray

Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.

Heat cream cheese in the microwave for about 20-30 seconds so it's soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.

Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or come unrolled right away, just try heating them longer and try the paper towel thing.

Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges.

Then roll it up as tight as you can.

Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top.

Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.

Serve plain or dip in sour cream or guacamole.

These freeze really well.  Skip the step of toasting them in the oven.  Freeze them, when you're ready to eat them, toast them for an additional 8-10 minutes.

Recipe adapted from: www.ourbestbites.com

Breakfast Burritos

These are such good burritos and everyone that tries them loves them. We like to wrap up the leftovers in tin foil and put some in the fridge and freezer. My husband just pops them in the oven in the morning and they taste great and are so filling.

• 2-3 leftover baked potatoes



• 1 pound sausage, we like hot



• 12 whole eggs



• chopped chives, to taste (optional)



• seasoned salt And pepper, to taste



• 1 cup monterey jack cheese



• flour tortillas, we like the uncooked found near the cheese

We like to make these after we have had baked potatoes. We put the leftovers in the fridge. Peel potatoes. Then brown a pound of your favorite kind of breakfast sausage. Drain off the fat.

In a bowl, whisk together a dozen eggs (adjust according to your needs), chopped chives, seasoned salt, black pepper and about 1 cup of Monterrey Jack cheese.

Once your sausage is browned and drained add in the breakfast potatoes and stir to combine over low heat. Pour the egg/cheese mixture over the sausage/potato mixture. You don’t want to stir too much or the potatoes will fall apart and become mushy. Cook over low heat and turn them occasionally to cook.

Cook uncooked tortillas in frying pan or warm in the microwave.


When fully cooked throw some into a nice warm tortilla, wrap it up and, if they need to be kept warm for a bit, wrap them individually in sheets of foil.

This freezes really well. Wrap burritos individually in aluminum foil.  Reheat in oven or microwave.

Recipe adapted from: www.thepioneerwoman.com/cooking

copycat PF Chang’s Lettuce Wraps

This recipe does take a little bit of time, but the results are pretty amazing and so close to the flavor of the PF Chang’s lettuce wraps.

pouring sauce:

•      ½ cup warm water

•      ¼ cup sugar

•      2 tablespoons soy sauce

•      2 tablespoons rice wine vinegar

•      2 tablespoons ketchup

•      1 tablespoon lemon juice

•      1/8 teaspoon sesame oil

•      1 teaspoon hot water

•      1 tablespoon Dijon mustard

•      2 cloves garlic, minced

•      2 tablespoons soy sauce

•      2 tablespoons brown sugar

•      ½ teaspoon rice wine vinegar

•      2 tablespoons extra virgin olive oil

•      2 tablespoons sesame oil

•      2 boneless skinless chicken breasts, cubed to ½″

•      1 – 8oz can sliced water chestnuts, minced to the size of corn kernels

•      ½ cup mushrooms, minced to the size of corn kernels

•      ½ onion, chopped fine

•      3 cloves garlic, minced fine

•      1-2 heads iceberg lettuce, pull off leaves of lettuce

In a large bowl, dissolve sugar in ½ cup warm water, then add soy sauce, rice wine vinegar, ketchup, lemon juice and sesame oil. Mix well and throw in the fridge until you’re ready to eat.

Just before serving, combine 1 teaspoons hot water with Dijon mustard and garlic and mix in small bowl. Add to the pouring sauce, ½ a teaspoon at time to taste.

stir-fry sauce:

Prep the stir-fry sauce by mixing soy sauce, brown sugar, and rice vinegar in a small bowl.

stir-fry:

Combine oils and add to wok or large frying pan. Heat oil over high heat until it glistens, about one minute. Add chicken and sauté until mostly cooked through, about 5 minutes.

Turn the heat under the wok down to medium-high. Add another tablespoon of olive oil to the pan, wait one minute, and then add garlic, onions, water chestnuts, mushrooms, and the stir-fry sauce you prepared earlier. Stir-fry everything until the mushrooms have cooked through, about 4 minutes, and remove to a serving dish.

Serve stir-fry with iceberg lettuce or Napa cabbage leaf wraps and top with pouring sauce.

Recipe from: www.wasabimon.com

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Honey Lime Enchiladas

Honey Lime Enchiladas

1.5 lbs pork or chicken, cooked and shredded

Sauce:

1/3 c honey

1/4 c lime juice

1 Tb chili powder

1/2 tsp garlic powder

1 1/2 cans green enchilada sauce

equal parts mixed together of:

mozzarella cheese, shredded

cheddar cheese, shredded

flour tortillas, I like the uncooked Tortillas you find at the grocery store near the cheese

Mix together sauce ingredients then add to shredded pork or chicken. Let the sauce soak into the meat for about 30 minutes.

Lightly spray 2 pans with non-stick baking spray. Pour green enchilada sauce into pans to coat the entire bottom. Fill tortillas with shredded meat and desired amount of cheese. Roll and place in dish.

Pour remainder of sauce over enchiladas and sprinkle more cheese on top . Bake uncovered at 350 degrees for 30 minutes. Then turn on broiler and place enchiladas nearer the top of oven. Let it broil until cheese is slightly brown and crispy.

Recipe from: www.thesisterscafe.com

Enchilada Rice Bake

Recently I have had great luck with trying new recipes and this is one that was a keeper! Depending upon how much you like olives and beans, use the smaller or larger amount it calls for.

2 cups white long grain rice, I used Jasmine

2 cups cooked, shredded chicken breast

3/4 of one 15-ounce can mild green enchilada sauce

2-4 ounces sliced black olives, optional

One drained, 15-ounce can diced tomatoes, only use half if you don't love tomatoes

1/2 cup sour cream

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1/2-1 teaspoon ground cumin

1/2-1 can (15-ounce) black beans, drained and rinsed

2 cups shredded cheddar or colby jack cheese

Preheat oven to 350 degrees F and spray a 8x8 inch baking dish or similar size casserole dish with non-stick cooking spray.

Cook rice according to package directions.

Place chicken, enchilada sauce, olives, tomatoes, sour cream, salt, pepper and cumin into a large bowl, mixing to combine. Pour cooked rice into prepared baking dish and layer beans on top of rice. Pour chicken mixture over rice and top evenly with cheddar cheese. Bake for 25-30 minutes, just until cheese is melted and filling and rice is hot.

Makes 6 to 8 servings

Recipe adapted from: http://www.picky-palate.com/

Church Rolls

--> I got this recipe from a lady in my ward at church. It's called "Church Rolls" because they can rise for 3 hours while you are at church. I like it because it's very fast to throw the ingredients into the mixer before heading to church. I used regular yeast because that's what I had and it worked great. This recipe can also be used to make cinnamon rolls.
2 ½ C warm water

1 cube butter, softened
½ C sugar
2 t salt
2 eggs
1 1/2 T yeast (instant SAF fast yeast recommended, but I used regular)
8-9 C flour (or more as needed, until the dough isn't sticking to sides of bowl, but don't add too much!)

Use a stand mixer to blend water, butter, sugar, salt, and eggs for 1 ½ minutes. Add yeast and blend for 30 seconds. Add flour and stir well. Cover with a dish towel and let rise for 3 hours. Cut dough in half. Roll out on floured surface into a large circle. Spread the top with melted butter. Cut in 16 pieces with a pizza cutter. Roll up starting with the wide end of dough. (Crescent roll style) Spray large cookie sheet with Pam and place rolls on to rise for 30 minutes. Bake on bottom shelf @ 400 for 12 minutes. Butter tops of rolls while hot.

Makes 32 rolls.

Recipe from Lisa Walker & Jill Fish

Lasagna Soup

2 tsp olive oil
1 pounds sausage
1 large yellow onion--chopped
4 garlic cloves, minced
½ t. salt
2 tsp. oregano
1/2 tsp, red pepper flakes
1 small can tomato paste
1 (28 oz.) can crushed tomatoes
6 cups water
2 bay leaves
13 oz. whole grain penne pasta
1/2 tsp. sweet basil flakes
Pepper to taste


Cheese Mixture
1/2 cup grated Parmesan cheese
1 cups shredded mozzarella cheese
1 15 oz. container of part skim ricotta cheese
1/4 tsp. salt

1. In a large pot brown sausage and onion in olive oil. Add garlic, salt, oregano, and red pepper flakes and sauté for another minute. Add tomato paste and crushed tomatoes, water, and bay leaves. Bring soup to a boil. Reduce heat and simmer 30 min.

2. Add the pasta, then cook till pasta done. Discard bay leaves, stir in basil. Salt and pepper to taste.

3. Mix the cheeses together. Then place a spoonful of mixture in bottom of bowl. Ladle the soup on top. Makes about 13 cups.

Peanut Butter Cookies

This is a really yummy recipe from a cookbook my sister-in-law made me with family favorites. They're really soft and chewy. Usually you place a Hershey's Kiss on top, but for Valentine's Day I chose a Reese's heart.

1 cup brown sugar
1 cup sugar
1 cup butter, softened
3/4 cup peanut butter
2 eggs
2 t. vanilla
Cream together and add:
1 t. salt
2 t. baking soda
2 3/4 cups flour
Mix well and roll into balls, dip tops into sugar. Bake at 375 for 9-10 minutes. Place kisses or Reese's in middle of cookie immediately after taking them out of the oven.

Yield: 4 dozen

Granola bars (for kids with allergies)

The incidence of allergies in children is on the rise, and while doctors aren't sure what is causing this increase, I know first-hand what a bummer it can be to find out your child can't eat certain foods. My little guy is allergic to wheat, dairy, eggs, and peanuts, which means carrying around an EpiPen Jr. (basically a needle loaded with adrenalin in case of a life-threatening reaction) and educating all our friends and loved ones about his condition.

Moms like me are so very excited when we find recipes that work for our kids and actually taste good. This recipe was featured on Martha Stewart's show, and our family makes it all the time. It really is tasty enough for everyone and super fast to make.

Granola bars

Over medium-high heat, stir these ingredients:

1/3 cup vegetable oil

1/3 cup honey

1/3 cup lightly packed brown sugar

Bring to a boil and stir 2 minutes (err on the side of overcooking; the end product will not hold its shape if not allowed to boil for a good 2 minutes)

Add the following:

1 3/4 quick-cooking oatmeal

1 3/4 rice cereal (Rice Krispies or Rice Chex work great; you could also substitute Corn Chex or whatever cereal your kiddos favor)

Dump into a well-greased half-size cookie sheet. Spread but don't press down. Add raisins, marshmallows, or additional goodies. Gently press down. Cut at room temperature.

Valentine Day Cupcake Giveaway

If you live near Idaho Falls, be sure to check out the Valentine cupcake giveaway on the Vanilla Spice Cupcakes blog.

Buttermilk Pie

So last weekend, my husband went to lunch with some of his family. When he came home, he was telling me all about this buttermilk pie that his dad had gotten. Well, later that day I was looking at my regular recipe blogs (see sidebar) and someone had just posted this recipe on Tasty Kitchen. I think I was meant to make it. This is a very simple recipe. I don't know how to explain the pie. It's kind of got the same texture as pecan pie (minus the pecans) and it is kind of a caramel custard flavor. Very yummy!

Oh, and I have sadly used up all of my vanilla, so I had to use my beloved vanilla bean paste for this recipe. It worked great! That's what those little black specks are that you see in the picture.


½ cups buttermilk
1 ½ cup sugar
¼ cups flour
½ stick butter, melted
3 Eggs, beaten
1 teaspoon vanilla
1 whole pie crust

Blend buttermilk, sugar, flour, and melted butter. Add eggs and vanilla. Stir and pour into an uncooked pie shell. Cook at 350 degrees for 45 minutes.

Recipe from Tasty Kitchen