Paul Bunyan Burgers

A couple of years ago, my wife got me a grill cook book for Fathers day or something. We went through it and picked a couple of recipes.  I think this was the first one we tried.  We have it once or twice a year.  They are pretty good, but take a while longer than regular burgers.

Paul Bunyan Burgers
6 bacon strips
1 cup sliced fresh mushrooms
1/3 cup diced onions
1 egg
1 Tbsp Worcestershire sauce
1/2 tsp seasoned salt
1/2 tsp salt
1/2 tsp pepper
1 to 1.5 pounds hamburger
2-3 slices cheese

In a skillet, cook bacon til crisp. Remove and drain on paper towels.  When cooled, chop in pieces.  In drippings, saute onion and mushroom.  Drain grease and return bacon to skillet.
In another bowl, mix the egg, Worcestershire sauce, and seasonings.  Add the hamburger and mix well.  Divide into 4 or 6 parts, depending on the size of burger you want.  Place cheese, then bacon mixture on top of one patty, then top with another patty and seal the edges.  Grill over medium-high heat for 5-6 minutes on each side or until a meat thermometer reaches 160 degrees.  Serve on buns.

*From Taste of Home, Grill It.

Hot Wings

If you asked my wife what her favorite meal is, she would either say Hot Wings or Tiny Spicy Chicken.  She decided that we should have a hot wing party a couple of times this summer.  So, the other night she invited some of her siblings and parents over.  She asked them to each bring some wings.  We ended up making somewhere around 100 wings and a bunch of french fries.  I also made some chicken strips for the kids.  So with about 100 wings and 9 adults, we ended up with about 5 wings at the end of the night.  And a bit of a mess, but my wonderful wife got that cleaned up.  I learned that if you soak potatoes in water, as my recipe said, then try to fry them without drying them off pretty good, they will boil the oil over the pan and make you jump pretty quick. (and screech like a little girl) Oh well, its worth it.  The recipe is a guess.  I just throw stuff together, but hopefully it's close.

Hot Wings

2 cups of flour
1 Tbsp Tony Chachere's Original Creole Seasoning

Mix in a ziplock back.  Cut wings at joints and drop in the bag.  Shake well.  Pull the wings out of the bag and place in a glass pan.  Cover with cling wrap and place in the fridge for at least an hour.  This mix should be enough for around 50 wings.  Heat about 3 inches of vegetable oil in a pan or fryer.  Fry wings 10 to 15 minutes or until golden brown, stirring now and then.  Drain on paper towels.  Enjoy.

Sauce

We buy Franks Hot Sauce and then add butter to make our favorite sauce.  Mix equal amounts of melted butter and hot sauce together.  You can make it hotter by adding less butter, or cooler by adding more.  My brother in law makes a sauce that is, I think, about equal parts brown sugar and hot sauce.  It is pretty good as well.

Ramen Chicken Salad with Cabbage

It seems we get asked to make salads a lot.  For the past year, we have been making the Broccoli and Tortellini salad that was posted a while back.  I still like it, but thought it was time for something new.  My mom has made a cabbage and ramen noodle salad in the past, so I googled that type of salad and this is what I came up with.  I told my wife about it and she said it sounded weird.  I didn't listen, and made it anyway. I thought it turned out good.  The leftovers the next day were still good, although the noodles were not as crunchy.  I will probably make it again.  On a side note, I love craisins in salads.  I put about a cup in this salad.  It would be good without, but I had to put them in.

Ramen Chicken Salad with Cabbage

Dressing
1/2 cup vegetable oil
4 Tbsp seasoned rice vinegar
4 Tbsp sugar
1 Tbsp sesame seeds
1 clove garlic, crushed
1 packet chicken flavor Ramen noodle seasoning

Mix it all together in a small jar and let sit while you make the salad.

Salad
2 cups chopped cooked chicken
1 head cabbage, chopped or shredded
4 carrots, shredded
2 packages chicken flavored ramen noodles
1/3 cup slivered almonds
2 Tbsp oil

Heat 2 Tbsp oil in a skillet over medium heat. Crush dry ramen noodles and saute them in the oil. When noodles begin to brown, add almonds and 1 seasoning packet.  Remove from heat when noodles are golden brown.  Mix the cabbage, carrots, and chicken in a large bowl.  Make sure the dressing is mixed well and pour over the cabbage mixture.  Stir well.  Add the noodles and almond mixture just before serving.  Enjoy.

Cream Puff Cake

One of my roommates from college introduced me to this wonderful dessert! One weekend she came home with it and it was so good. It is much easier than making individual cream puffs and just as good!

Cream Puff Cake

Shell:
1/2 c. butter
1 c. water
1 c. flour
4 eggs
Bring butter and water to a boil. Add flour and stir until forms a ball. Remove from heat. Beat in eggs, one at a time until mixture is smooth. Butter a 13x9 pan. Spread mixture evenly in pan. Bake at 350 for 35-40 minutes. Cool completely.

Filling:
8 oz. cream cheese
4 c. milk
3 small pkg. instant vanilla pudding
In a bowl, whisk the milk and pudding. Add in the cream cheese and beat until smooth. Spoon into shell. Top with 1 cup heavy whipping cream whipped*. Drizzle with chocolate syrup.

I found this recipe for stabilized whipped cream that is supposed to make your whipped cream last longer and not separate. It worked really well!
Stabilized Whipped Cream
1 tsp. unflavored gelatin
4 tsp. cold water
1 c. heavy whipping cream
1/4 c. powdered sugar
In a small pan, combine gelatin and cold water; let stand until thick. Place over low heat; stirring constantly, just until gelatin dissolves. Remove from heat; cool (do not allow to set). Whip the cream with the powdered sugar, until slightly thick. While slowly beating, add the gelatin to whipping cream. Whip at high speed until stiff.

Shrimp Asparagus Alfredo

So, you are probably wondering  where the asparagus is, right? Well, I got all ready to make this before I realized I didn't have any asparagus, so I decided to make it without. Just so you know, it is really good with the asparagus, and healthier too. I got this recipe from a friend. They invited us over for dinner and she made us this. She always makes the best things! It was from this meal, that Brock realized he likes shrimp and this is a dish he is always excited for. I usually make it with fettuccine noodles, but it was really good with these kind too. Also, the recipe calls for 2 cups of cream, but my friend says she always uses half cream and half milk. The first few times I made this I used half cream and half 1% milk and it was always really runny, but this time I used half cream and half whole milk and it was perfect.

 Shrimp Asparagus Alfredo

1/2 lb asparagus cut in 1-2" pieces and boiled to crisp tender

1/2-1 lb raw shrimp (sauteed in butter, garlic, salt and crushed red pepper)

Sauce:
1/4 c butter
2 c cream (can use 1 c. cream & 1 c. milk)
pinch nutmeg
1/2 tsp salt
1/2 tsp pepper
3/4 c grated Parmesan cheese
1 lb cooked fettuccine (or other pasta)

Combine butter, cream, nutmeg, salt and pepper in large skillet.  Bring to boil; reduce heat and simmer 4 minutes.  Add shrimp, asparagus, and cheese and toss with cooked pasta.

Peanut Butter Pudding Cookies

We love peanut butter at our house. We go through quite a lot of it. Any recipe that has peanut butter and chocolate I know will be a hit. These cookies are really yummy.

Peanut Butter Pudding Cookies
3/4 c. butter, softened

1/2 c. peanut butter

1/2 c. sugar

1/2 c. brown sugar

2 eggs

1 Tbsp. honey

1 tsp. vanilla

2 1/4 c. flour

1 tsp. baking soda

1/2 tsp. salt

1 small box instant vanilla pudding

1 c. chocolate chips

1 c. reeses pieces

 In a large mixing bowl cream butter, peanut butter, and sugars until fluffy. Add the eggs, vanilla, and honey and beat again. Slowly add the dry ingredients, being careful not to over mix. Add in the chocolate chips and reeses.

Drop by tablespoon onto a baking sheet. Bake at 350 degrees for 10 minutes. Cool on pan for 3-4 minutes, then remove to a wire rack. Store in a tightly covered container. Makes about 36 cookies.

Chicken Divan

A couple of years ago, I put together a cookbook for the Relief Society in our ward. One of my neighbors (who also makes amazing cream puffs) put in a recipe for chicken divan. I think this is probably our family's favorite dinner. Everyone likes it and everytime I make it and Brock asks what we are having for dinner and I tell him chicken divan, he cheers! It is really easy and has basic things in it. I have tried a few different things with this recipe. I have tried using low fat mayo and I have tried using quinoa in the place of rice. Both of these variations are okay, but the best way is to make it just like it says! We also like to eat ours with chow mein noodles.

Chicken Divan
In the bottom of a 9x13 dish, spread 2-3 cups cooked and drained broccoli.
Next, spread 3-4 cups cooked rice.
On top of the rice, spread 3-4 cups cooked, cubed chicken.
Then combine:
1 can cream of chicken soup
1 cup mayo
1/2 cup milk
1/2 tsp. curry powder (I usually leave this out)
Pour over the chicken.
Sprinkle 1 cup shredded cheese over all and bake at 350 degrees for 40 minutes.

Loaded Sweet Potatoes

So, has anybody had the loaded sweet potatoes from Texas Roadhouse?  For our anniversary Loni took me down to Ogden and we ate there.  She ordered this and it was awesome.  So I had to find a recipe for it.  This was pretty awesome, not exactly the same, but pretty close.  We will definitely have it again.

Texas Roadhouse Loaded Sweet Potatoes

Sweet potatoes

Bake sweet potatoes for about one hour at 350.  We wrapped ours in foil.  Pull out of oven, let cool a little bit. Cut a slit in the top about 3/4 of the length of the potato.  Squeeze from both ends until the potato squishes up. Spread the middle apart a bit, push 5-10 little marshmallows into the middle, divide the sauce between the potatoes, add 5-10 more marshmallows and place on a baking sheet. Broil until the marshmallows start to brown, about 1 minute.

Sauce

For each potato use:

1 Tbsp butter
1 Tbsp brown sugar
1 Tsp vanilla
Dash of cinnamon

Melt the butter and mix the other ingredients into it.

*This is the recipe we used.  Other recipes I found call for a little more sugar.  I think I might try that next time since they weren't as sweet at the one at Texas Roadhouse.  I also think I will bake them at 350 for a few minutes after putting the marshmallows in to heat the center back up and then broil to brown the tops.  Loni said I should try pumpkin pie spice instead of just cinnamon.

Slow Cooker Cheesy BBQ Chicken Bacon Sandwich

Slow Cooker Cheesy BBQ Chicken Bacon Sandwich
Source: Six Sisters Stuff

4 chicken breasts (can be frozen)
1 (16-20 oz) bottle BBQ sauce
1 lb. bacon strips, cooked
2 c. shredded cheddar cheese
6-8 large onion buns/rolls
Spray slow cooker with non-stick cooking spray. Place chicken breasts in the slow cooker and pour bottle of BBQ sauce on top of them. Cook on low for about 6-7 hours or high for 3-4 hours. Shred chicken and set aside.
Set oven at 425 degrees. Split onion rolls in half and lay on a large baking sheet covered in foil.
Put some shredded BBQ chicken on the top of half of the bun.Place 2-3 strips of bacon on top of the chicken and top with a handful of shredded cheese.
Put the baking sheet in the oven and bake for 3-4 minutes (until the cheese is melted and the edges of the bun are goldens. Top with the other half of the bun and enjoy!

Chicken and Roasted Red Potatoes

 

Chicken and Roasted Red Potatoes

Source: Kraft

 

1/4cup Ranch Dressing

6 large chicken breasts

4 slices Bacon

1-1/2lb. red potatoes (about 5), cut into 1-inch chunks

1 onion, cut into 1/2-inch chunks

1 cup Cheddar Cheese

2 Tbsp. chopped fresh parsley

Pour dressing over chicken in shallow dish. Refrigerate 30 min. to marinate.
Heat oven to 400ºF. Cook bacon in large skillet on medium heat until crisp. Remove bacon from skillet, reserving 1 Tbsp. drippings in skillet. Drain bacon on paper towels.
Add potatoes and onions to reserved drippings; cook 5 min., stirring occasionally. Remove from heat. Crumble bacon. Add to potato mixture; mix lightly. Spoon into 13x9-inch baking dish. Remove chicken from marinade; discard marinade. Place chicken over potato mixture.
Bake 55 min. to 1 hour or until potatoes are tender and chicken is done (165ºF). Top with cheese and parsley.

Mile High Biscuits

I have always loved biscuits and have tried a lot of different recipes. Growing up, I remember making baking powder biscuits almost every Sunday. I found this recipe on pinterest and it really is a good one.

Mile High Biscuits
Source: Deals to Meals
3 c. flour
1 1/2 tsp. salt
1 T. sugar
1 1/2 tsp. baking powder
1 stick butter
3/4 c. buttermilk
1 egg
1/4 c. water
Preheat oven to 425 degrees. Combine flour, salt, sugar, baking powder and butter until crumbly. Mix in buttermilk, egg and just enough water to make a workable dough. Mix the dough until it is just barely combined (don't over mix). Roll the dough onto a floured cutting board about 1 inch thick. Cut with a 2 inch biscuit cutter, or a 2 inch round cup. Place on a greased baking sheet (touching each other) and bake 12-15 minutes or until golden brown. Makes about 12-15 biscuits, depending how thick you make them.

Tips to making awesome biscuits:
*ONLY hand mix your dough. Don't mix in a Bosch or with a hand mixer. The dough will be too tough and the dough will become dry if you use a mixer. You don't want to over mix this recipe. The best way to mix this dough is with a pastry cutter or using two knives and cutting the dough back and forth. This method takes a little longer but will ensure the perfect biscuit. You want pieces of butter left in your biscuit, that is what keeps the dough light and flaky.
*Next tip is to keep your biscuit dough fairly thick. You want a tall and thick biscuit more than you do a thin and hard biscuit. Keeping the dough thick will ensure a chewy and soft biscuit. I keep my dough about 1 to 1 1/2 inches thick (cooking times may vary depending how thick you make them).

Hawaiian Haystacks

The first time I ever had Hawaiian haystacks was at Merrie Miss at church. They don't even call it that anymore. Now it is called achievement days. Anyway, we had a Hawaiian night with our moms and we had this delicious dinner. It has been one of my favorites ever since. This is kind of a comfort food for me. The best thing about it is that you can put on it whatever you want. If you don't like something, don't put it on. In my opinion the chow mein noodles are the best part. And the cheese, and the gravy, and the pineapple, OK, I like it all. I recently just learned a new way to make the gravy, which is more complex than my old way, but really yummy, so I will give you both versions.

Hawaiian Haystacks:

Chicken Gravy Version 1:
Cream of Chicken Soup
2 c. cooked chicken, shredded
Enough water to make it the consistency you want.
Put everything in a saucepan and cook until warm and bubbly.

Chicken Gravy Version 2:
Source: Picky Palate
1/2 c. butter
1/2 c. flour
1 tsp. salt
1/2 c. sour cream
1/4 tsp. pepper
32 oz. chicken broth
2 tsp. dry ranch dressing
1/4 tsp. garlic salt
2 cups cooked chicken, shredded
Place butter into a large sauce pan over medium heat, stirring slowly to melt. Slowly, whisk in flour, salt and pepper until smooth and thick, for 1-2 minutes. Slowly whisk in chicken broth until smooth. Increase heat to high, whisking until thick, about 2 minutes. Add sour cream, ranch seasoning, garlic salt, and cooked chicken. Stir and season accordingly. You may prefer additional salt, pepper, and garlic salt. You could transfer to your crock pot after done and keep on low all day until dinner.

Rice, enough for you family
Topping Choices:
Chow Mein Noodles
Shredded cheddar cheese
Sliced green onions
Olives
Pineapple
Cranberries
Celery
Almonds
Tomatoes
Put rice on your plate and then top with chicken gravy. Then add on whatever toppings you like.