I have had a few requests for my brownie recipe so I am going to post and hopefully get a picture in later. For several years now these have been my treat of choice. I keep a stash in my freezer in individual bags that I pull out often. Kids joke that they can tell how tough a day it was by the size of the brownie. The original recipe was from kevinandamanda.com but then I tweaked it a bit.

 Cookie layer:
1 c (2 sticks) butter, softened
1 c granualted sugar
3/4 c light brown sugar
2 eggs
1 Tbsp vanilla
2 1/2 c flour
1 tsp baking soda
1 tsp salt
2 c (12 oz) chocolate chips

Oreo Layer:
1 pkg double stuffed oreos (family size is slightly too many, original size is slightly too few)

Brownie Layer:

1/2 c plus 2 1/2 Tbsp butter
1/2 c cocoa
1 1/3 c sugar
3 eggs
1 1/3 c flour
1/2 c chocolate chips

1. Heat the oven to 350 degrees. Line a 9x13 in dish with foil and spray with Pam.
2. Make the cookie layer: Beat the butter and sugars together till creamy. Add in the rest of the ingredients. Flatten the cookie dough in the bottom of the dish.
3. Top with a layer of Oreos.
4. Make the brownie layer: Melt the butter and cocoa together on the stove. Remove from heat. Stir in the sugar and flour. When mixture has cooled slightly stir in the eggs and chocolate chips.
5. Pour the brownie mixture on top of the oreos.
6. Cover with foil and bake at 350 degrees for 30 minutes. Remove the foil and continue baking for an additional 25 minutes. Let cool completely before cutting.

This is a favorite of my girls and they pack them for every rehearsal it seems like.  If you want to make energy balls, you can leave out the coconut oil and get a softer product that you can shape into 1 Tbsp serving balls.  I usually put the bars into sandwich bags so kids can just grab a bag and go.

Melt together in soup pan:
1/4 c coconut oil
1 c peanut butter
2/3 c honey

Take the pan off the heat and stir in:
2 1/2 c oats
1 1/3 c shredded coconut
1 tsp vanilla
1 c ground flax seeds

When thoroughly combined, let cool for at least 15 - 30 min.

Stir in 1/2 c mini chocolate chips.

Spread into a greased 9x13 pan or you can line the pan with parchment.  Let cool in the fridge for several hours.   Cut into bars and serve. 

This recipe originally came from mynaturalfamily.com and is one of my favorites.  I will serve it with tortillas so some choose to eat it as a wrap instead of a salad. Vinaigrette:
2 limes juiced (6 Tbsp lime juice)
2/3 c cilantro
2 garlic cloves
2 Tbsp honey
1/2 c olive oil
2 Tbsp white or balsamic vinegar
1 tsp salt

Marinade:
1/2 c cilantro
2 limes juiced (6 Tbsp lime juice)
2 tsp salt
2 garlic cloves
1 tsp cumin
1 tsp chili powder
1/4 olive oil

Salad:
4 chicken breasts cut into strips
1 large yellow onion sliced
2 peppers - red, green, yellow or orange - sliced
2 romaine hearts cut up
1 avocado, sliced
1 c cherry tomatoes halved
1/2 c shredded cheese

1. Make the vinaigrette.
2. Make the marinade.
3. Pour 1/2 the marinade in a bag with the chicken.
4. Pour 1/2 the marinade in a bag with the onions and peppers.
5. Let sit for a few hours if possible.
6. Heat up a large skillet.  Drain the marinade from the chicken and cook in the skillet on high heat until the chicken is lightly brown.  .  Drain any fluids from the pan.
7. Add the onion/pepper mixture along with any marinade.  Cook on high stirring every few minutes until the chicken and vegetables have caramelized a little with brown charred spots on them.  Let cool slightly.
8. Either toss all the ingredients together into a salad or have everyone assemble their own salads.

This recipe is originally from Carlsbad cravings.  My entire family loved it, which doesn't always happen.  I have changed a few things for just how I prefer to make it.
2 lbs chicken breasts
1/2 c salsa
4 Tbsp brown sugar
1 4 oz green chilies
1 14.5 oz can diced tomatoes, undrained
 1 Tbsp chili powder
1 tsp cumin
1 tsp garlic powder
1 tsp onion powder
1/2 tsp smoked paprika
1/2 tsp chipotle chili pepper
1/2 tsp dry organo
1 1/2 tsp salt
1/2 tsp pepper

1. Spray crockpot with oil.  Add all of the ingredients with chicken first.
2. Cook on high for 2-4 hours or on low for 6-7 hours.
3. Shred chicken in crockpot.  Stir everything together.
4. Cook on low for another 30 minutes.
5. Pour mixture into a colander to drain all liquid.
6 burrito size tortillas
1 c shredded cheese
nonstick cooking spray

Roll up burritos with 1/2 c filling and 2 Tbsp cheese.  Put on cookie sheet and spray burritos on both sides with Pam (or brush with melted butter).  You can let the burritos just sit at this point for awhile if needed.  When ready, cook at 400 degrees for 18-20 minutes and then flip burritos and cook till other side is golden and crisp about 5 more minutes.
2 Tbsp oil
1 Tbsp butter
3 Tbsp flour
2 c chicken broth
1/2 tsp cumin
1/2 tsp salt
1/4 tsp pepper
1/2 c sour cream
1/2-1 of a 4 oz can of chopped green chilies
1/2 c cheddar cheese

Melt butter in oil in a medium saucepan.  Whisk in flour and cook till thick around 3 minutes.  Reduce heat to low then gradually whisk in chicken broth.  Add spices and bring to a simmer while striring till thickened about 2-3 minutes.  Remove from heat and stir in rest of ingredients.

To serve top each burrito with sauce and any additional toppings like tomatoes and avocado.

*I have also cooked these burritos till almost crisp and then frozen them.  They work great just to be thawed and reheated.  It only works though if you crisp them first as otherwise they get soggy.*

This recipe is from my friend Melissa who also gave me my favorite roll recipe.  Its hearty, easy to make and my kids like it - a winner all around.


6 c boiling water
2 c five grain rolled cereal (Bob's Red Mill)
7 c whole wheat flour
2 c white flour
2 Tbsp yeast
1 1/2 Tbsp salt
3/4 c vegetable oil
3/4 c honey
1/2 c wheat germ
1/2 c ground flaxseed meal
1/2 c wheat gluten
1-2 c additional white flour

1. Pour boiling water over the five grain cereal in bowl of mixer.  Let sit until lukewarm about 1/2 hour.
2. Add the rest of ingredients except the last 1-2 c additional white flour and knead in mixer till all is incorporated.
3. Add more flour until the dough is soft but still sticky.
4. Knead for about 8 minutes.
5. Cover and let rise until doubled in size around 1 hour.
6. Shape into loaves and let rise 30-45 minutes or until loaves have risen a little over the top of the pan.
7. Bake at 350 degrees for 30-35 minutes.  Makes 4-5 loaves.

This is one of those recipes I didn't write down because I assumed my kids would just remember how to do this when they leave home with this collection of recipes.  But then I thought again...  And I realized that I had already posted this recipe but we have altered it over the years.  For example we decided we no longer liked shredded lettuce.



1.  1 large 30 oz can spicy refried beans or 1 30 oz can of regular refried beans with a 1/3 c salsa stirred into it
2. 1 16 oz container of sour cream with 1 packet or 2 Tbsp of taco seasoning stirred in
3. 3 avocados blended with 1/2 c salsa and 1 tsp salt
4. favorite salsa
5. 1 14 oz can corn sauteed in 1 tbsp oil along with 3 diced and seeded jalapenos and sauteed until corn and peppers are slightly charred
6. shredded cheddar cheese or mexican blend cheese
7. chopped tomatoes

Arrange ingredients in layers and in order 1-7 in a large platter.  Serve with chips and keep in fridge until you are ready to serve.

4 large chicken breast
1 block 8 oz cream cheese, softened
3/4 c Monterrey Jack Cheese
1/3 c jalapeno peppers, diced and 1/2 seeded (about 3 jalapenos)
1 c flour
2 eggs beaten
2 c bread crumbs
olive oil
salt and pepper
toothpicks

1. Preheat oven to 350 degrees
2. Make a slit in the middle of each chicken breast to make a pocket.  Salt and pepper each chicken breast.
3. Beat cream cheese, jack cheese and jalapeno peppers together.  Stuff the mixture into each chicken breast and pin the breast shut with toothpicks.
4. Put eggs in one shallow bowl, bread crumbs in one shallow bowl, and flour in one shallow bowl.
5. Roll each chicken breast in flour, then egg and then bread crumbs.
6. Heat oil in a large pan.  Saute each chicken breast for 3-5 minutes per side until golden brown.
7. Place chicken on an oiled baking sheet.
8. Cook for 30 minutes.

I love this salad.  Jeremy thinks its tolerable and my kids dislike it.  It must be a mom thing, as other moms have really liked it as well.  It keeps for a day in the fridge so you can have the leftovers the next day.  I got the recipe originally from neighborfoodblog.


 1 cup bulgur or spelt or faro or even brown rice - any chewy, larger style grain
 2 cups shredded kale
 1 chopped avocado
 1 apple, chopped
 ½ cup chopped pecans
 ¼ cup dried cranberries

 ¼ cup crumbled goat cheese

• Juice of 1 orange
• 3 Tablespoons balsamic vinegar
• 2 Tablespoons olive oil
• 1 teaspoon honey
• 1 teaspoon minced ginger
• ½ teaspoon salt
• ¼ cup chopped fresh parsley

1. Cook the bulgur or other grain according to directions.  Cool.
2. Chop up the avocado and apple and put it into a big bowl.
3. Add all the vinaigrette ingredients to the bowl and stir all together.
4. Add the rest of the ingredients and toss all together.

Makes 6-8 side servings of 4 main dish servings.

This is a recipe you only make if you are having people over.  Its got everything that is good in it and is dangerous to have in your house if you are like me and lack will power.  It does take a very long time to cool to the point that you can cut it.  So either make it the day before or put it in the fridge to finish cooling.  This was off of the Skinny Chick site which is quite ironic I think.

1. Preheat oven to 350º.
2. Line an 8×8 baking dish with non stick foil (or use regular foil and spray with cooking spray).
3. Make cookie dough by creaming butter and sugar, then mixing in egg. Mix in flour, salt and baking soda, then chocolate chips.
4. Press about 2/3 of dough into the bottom of the pan.
5. Melt chocolate chips and sweetened condensed milk together until smooth in the microwave.  Do 30 second intervals for around 2 minutes, stirring at each interval.
6. Spread melted chocolate over the cookie dough.
7. Sprinkle Heath bar chunks over melted chocolate.
8. Take spoonfuls of remaining dough and drop over chocolate layer. Carefully spread out lumps of dough with fingers. It will not totally cover chocolate.
9. Bake for 25-30 minutes. The top should be set, and golden.
10. Remove from oven to cooling rack. Cool completely before serving. It takes around 12 hours to solidify to the point you can cut it.  Or put it into the fridge once it has cooled down to the touch.

A friend of mine traveled to Minnesota this summer and brought back some yummy wild rice for me.  This recipe has been my favorite way to use it and as a plus its super easy to make.  We found it on cookingclassy.com.


 3/4 c uncooked wild rice blend - cook according to directions
1 c chopped yellow onion
1 c chopped carrots
1 c chopped celery
7 Tbsp butter
1 clove garlic minced
4 1/2 c chicken broth
1/4 tsp of each dried thyme, marjoram, sage and rosemary
salt and ground black pepper to taste
1 lb boneless, skinless chicken breasts
1/2 c flour
1 1/2 c milk
1/2 c cream
1 tsp lemon zest (yes you really do need this)

My friend Christie gave me this recipe for pizza.  It really is the best recipe we have ever used.  It is not healthy in any way but my kids all love it.  It uses high gluten flour which I can only find at the Bosche Store or King Arthur flour online.  But for only a small difference in taste you can use regular flour and add in gluten and dough enhancer.  You have to make the dough at least one day in advance but two days is better.  That sounds like a pain but it is worth it and it makes pizza night easy.  You will need a pizza stone and a metal mesh pizza pan.  I found my pizza pan at a restaurant supply place.  It looks like a big mesh circle.


Dough
1/2 c warm water
1/2 tsp yeast
1 1/4 tsp sugar
3/4 c cool water
1 1/4 tsp salt
1 1/4 tsp olive oil
3 to 3 1/2 c high gluten flour OR 3 c flour, 3 Tbsp gluten and 3 Tbsp dough enhancer

1. Dissolve the yeast and sugar in the warm water.  Wait 5 minutes.  Stir in the rest of the ingredients.  I usually do it all in my food processor but you can do it by hand.  The dough will be pretty firm but not unyielding like a rock.
2. Oil or spray dough ball and it in a ziplock bag and refrigerate for 2 or more days.  You can let it just rise for 2 hours but it will not taste as good.

Sauce
1 28 oz can crushed tomatoes
1 6 oz can tomato paste
1 1/2 tsp salt
2 tsp sugar
1/2 tsp pepper
1/8 tsp red pepper
1/2 tsp garlic powder
1 1/2 tsp dried basil or 5 tsp fresh
1 tsp oregano
1/8 tsp fennel.
Mix everything together in a pot and bring to a simmer.  Let it simmer for at least 5 minutes.  This makes enough for 6 pizzas in my house.  I will usually freeze it in 3 different containers so I can just pull out sauce as needed.

Cooking the Pizza
Put the pizza stone on the bottom shelf of the oven and put the other shelf at the very top of the oven to get it out of the way or just take it out.  Heat the oven to 550 degrees or the hottest it will go.  Let it heat up for 20 minutes before assembling the pizzas.

Let the dough warm up to room temperature.  I usually turn the oven on and take the dough out at the same time.  After 20 minutes, start rolling and stretching out the dough.
Lay the stretched dough on your screen.  Stretch to make it fit if necessary.  Don't push it into the screen or it will stick in the holes while cooking. 

Spread the sauce on the pizza.  Sprinkle cheese on.  I like using Costco's pizza cheese blend or you can combine your own using mozarella, monterey jack, parmesan etc.  Put toppings on.  Sprinkle with red pepper and/or oregano if you like.

Place pizza pan on the stone and bake for 3-4 minutes.  Poke any air bubbles and rotate the pizza.  Bake for another 3-4 minutes.  Check for doneness.  Total cooking time should be 7-10 minutes.

This recipe is originally from halfbakedharvest.com which is an awesome good site.  I have changed it a little bit to how my family will eat it.  They like everything diced up small.  This is great served with Naan or flatbread.  Costco by us now carried uncooked flatbread next to the uncooked tortillas that my kids really like.  And the original recipe had the mango mixed with the jalapenos but I have kids who won't eat jalapenos but love mango so I just leave them separate so kids can sprinkle on what they like.


Rice
1 14 oz can coconut milk
1 c brown or jasmine rice
1 tsp salt
1 Tbsp fresh ginger or 1 tsp ground
1 tsp salt
Juice of one lime
2 Tbsp fresh basil chopped

These rolls are thanks to my neighbor Melissa.  My kids call them the good rolls.  If I make it with part whole wheat flour, then they are almost perfect according to my kids.  If I make them with all white flour then they think they have died and gone to heaven.


2 Tbsp dry yeast
2 c warm water, divided
2 eggs
1/2 c sugar
1 c powdered milk
2 tsp salt
1/2 c butter, softened
1 1/2 Tbsp dough enhancer
6 c flour (You can swap in 2 c wheat flour.  If you do add an extra 1/2 Tbsp dough enhancer and 1 Tbsp gluten)

Combine 1 c of the warm water with the yeast, set aside.
In a mixing bowl, combine the other cup of water with the powdered milk, sugar, eggs, salt, and butter.  Stir fill combined.  Add in the proofed yeast. Stir.
Knead in the flour slowly.  Knead for 10-15 minutes.
Place dough in an oiled bowl, cover and let rise until double in size, about an hour.
Punch down dough and divide in half.
Roll out each half into a large circle on a greased surface and cut with a pizza cutter into 12 segments.  Roll up "croissant-style" and place on greased cookie sheets.  Cover and let rise for 15 minutes.
Bake at 350 degrees for 12-14 minutes or until golden.  Do not over cook!

This is a universal favorite - except for Allison whose vote we no longer count.  I originally got the recipe from: http://bakerette.com/manicotti-with-italian-sausage-and-cream-cheese-sauce/ and then just tweaked it a bit for how I cook.
1 package 8 oz manicotti noodles
1 lb bulk Italian sausage
1 lb bulk ground beef
1 onion
1 garlic
16 oz cream cheese
2 c shredded mozzarella cheese
1/4 tsp salt
1 tsp dried oregano
1 tsp dried parsley
32 oz spaghetti sauce
1/4 c parmesan cheese shredded

1 pkg Manicotti Pasta cooked according to directions on the box.  Drain and cool.

Cook 1 pound Italian Sausage,  1 pound ground beef and for the last 5 minutes of browning add in 1 cup onion and 1 garlic head cut up.  When meat mixture is all browned, drain out the grease and take out half the mixture to save for a future use.  (I will save it for manicotti in the future or for pizza toppings)

To the meat mixture add 16 ounces cream cheese softened, 1 1/2 c shredded mozzarella cheese, 1/4 tsp salt, 1 tsp dried oregano, 1 tsp dried parsley.  Stir till well combined.  I will sometimes turn the heat on low to help the cream cheese soften and mix in easier.

Use 32 ounces spaghetti sauce, either made or bought.  Pour some on the bottom of a 9x13 pan.  Stuff the pasta with the meat mixture and arrange the filled pasta over the sauce.   Pour remaining sauce on top of the noodles.  Sprinkle with 1/4 c Parmesan cheese and a 1/2 c mozarella cheese.  Spray a piece of aluminum foil with Pam and put it over the pan OR lay a piece of parchment over the noodles and then foil.

Bake at 350 degrees covered for 40 minutes and then uncovered for 10 minutes.

I have done exhaustive testing to find my favorite chocolate chip cookie recipe.  There are so many opinions out there as to what is the best cookie but for me this is it.  Super soft and almost cake-like with a touch of salt and keeps great in a freezer or a secretive sugar stash.  I found this recipe at: http://www.averiecooks.com.

As we just finished a meal where half of it was considered inedible by the under 13 crowd in my house, I relish those opportunities when everyone likes dinner for that evening.  This is one of those recipes.  I like to serve these baked tacos with Grill Side Garden Salad on top, which of course my daughters conveniently leave off but you could also top with just sour cream, salsa, tomatoes or anything else that sounds good.


2 lbs ground beef
1 chopped onion
1 can 15oz refried beans
1 5 ounce can tomato sauce
3 Tbsp taco seasoning
2 c shredded Cheddar/Monterrey jack cheese
20 Hard Taco Shells

1. Brown the ground beef and chopped onion, then drain.
2. Stir in the refried beans, tomato sauce, and taco seasoning.
3. Put a big spoonful of bean mixture into each shell and stand them upright in a greased 9 x 13 pan.
4. Sprinkle cheese over the bean mixture in each taco shell.
5. Bake at 350 degrees for 20 minutes.  Top with Grill Side Garden Salad or other favorite taco toppings.

Jeremy and I went out to dinner at a restaurant in Salt Lake called the Copper Onion.  They had a corn dish there that literally had us licking the plate after.  This recipe is as close as I could get at home and we love it.  I got it from a web site Closet Cooking and I changed it only slightly as to how I cook it.

2 Tbsp Butter
3 cups corn, cut from the cob or frozen
1 jalapeno, seeded and finely diced
3 Tbsp mayonnaise
1 clove garlic, chopped
2 green onions, slices
1 Tbsp cilantro chopped
Juice of 1 lime
2 Tbsp cotija cheese crumbled
1 tsp chili powder

Melt the butter in a heavy skillet over medium-high heat.
Add the corn and stir it around well and then let it sit without stirring until the corn is slightly charred.  Mix it up, and let it sit to char again.  It takes 6-10 minutes each time.
Add the jalapeno and saute over high heat, then remove from heat.
Add all the other ingredients and stir together.

I love this salad and most adults I have served it too enjoy it. However my kids eat it only with some grumbling going on, but they do eat it.  You really can only make it in the summer as you need fresh produce.  I can't drain my orzo pasta which is like a larger rice kernel in my colander as it falls through the holes.  So I simply crack the pot's lid a tiny bit and slowly pour the cooking water out.  This is a recipe I got from Sunset Magazine several years ago.  It seems like a lot of preparation but it goes pretty fast if you do it all at the same time.

• 1 pound green beans
• 1 1/2 cups dried orzo pasta (8 oz.)
• 3 ears fresh corn 
• 1/2 cup white wine vinegar
• 1/2 cup extra-virgin olive oil
• 1/2 cup minced shallots or green onions
• 2 tablespoons Dijon mustard
• 2 tablespoons minced fresh tarragon or 2 teaspoons dried tarragon
• Salt and pepper
• 2 cups cherry tomatoes (12 oz.), rinsed, stemmed, and cut in half

Preparation

In a 5- to 6-quart pan over high heat, bring about 2 quarts water to a boil. Meanwhile, rinse green beans, trim off ends, and pull off any strings. Cut into 2- to 3-inch lengths. Add beans to boiling water and cook until barely tender to bite, 3 to 5 minutes. Drain and immerse in ice water until cold; drain well.
 Fill same pan with 2 1/2 to 3 quarts water and bring to a boil over high heat. Add orzo and cook until barely tender to bite, 8 to 11 minutes. Drain.  Cool.
Cook corn with husks on and everything in oven at 350 degrees for 25 minutes.  Let it cool and husk corn.  Take a sharp knife and cut off corn kernels.
To make dressing: In a large bowl, whisk together vinegar, olive oil, shallots, mustard, tarragon, and salt and pepper to taste.  Set aside one cup.
Add orzo pasta to dressing in large bowl.  Stir together.  Add lots of salt and pepper.  Smooth pasta level out.
Layer corn kernels, green beans and tomatoes over pasta.  Pour remaining 1 cup dressing over the top.
Chill in fridge till ready to serve and then toss it all together.

I got this recipe from: www.kevinandamanda.com.  I have changed it just a little for how I like to cook it but it was voted a keeper unanimously by my family.

1 Tbsp olive oil
1 lb smoked sausage, cut up into bite-sized pieces - pick your favorite flavor
1 onion, diced
2 cloves garlic, minced
3 cups low-sodium chicken broth
1 (10 oz) can Ro-Tel tomatoes and green chiles, Mild
1/2 cup heavy cream
12 oz penne pasta
1/2 teaspoon salt and pepper, each
2 cup Monterey Jack cheese, shredded
1/3 cup thinly sliced green onions

1. Add oil to a large skillet over medium heat.  Brown sausage and onions till lightly browned, about 4 minutes.  Add garlic and cook for a few more minutes.

2. Add broth, tomatoes, cream, pasta, salt and pepper, and stir.  Bring to a boil, cover skillet and reduce heat to medium low to simmer for 15-20 minutes till pasta is cooked.

3. Stir in 1 c cheese then top with remaining 1 c cheese and with green onions.  If desired put pan in oven to broil until cheese is melted.