Tilley's Waffles

4 cp. Flour
2 tsp. yeast
2 T. Sugar
4 cp. Milk

Mix and let sit over night or all day. The next morning or before dinner, add 2 eggs (whip egg whites seperately) add 1 stick of soft butter. Mix. Makes 10-12 waffles

Cinnamon Rolls

One Hour Cinnamon Rolls: ( I halved the recipe and it made about 20 rolls on one cookie sheet.)

This is a Full recipe:

Mix and let sit for 15 minutes:
3 1/2 c. warm water
3/4 c. sugar
1/2 c. oil
6 T. yeast (4 1/2 Saf-Instant)

Then add:
1 T. salt
3 eggs
10 1/2 c. flour

Mix together for 10 minutes, then sit for 10 minutes. Oil cupboard, dump out dough. Divide in half. Roll one half out into rectangle. Spread with ¼ c. melted butter and then with cinnamon-sugar mixture. Roll up tight, but not too tight. Divide into 12 rolls and place on greased cookie sheet. Repeat with other half of dough. Let rise. Bake for 12-15 minutes at 400.

Cinnamon-Sugar
1c. sugar
1 T. cinnamon


Optional here, I always sprinkle in some Chocolate chips. This make these out of this world good! -Lori

 Frosting

1 cube butter
2 dashes salt
2 t. vanilla
6 c. powdered sugar
milk

Orange Rolls: Add orange concentrate to regular frosting
Chocolate Rolls: Add baking cocoa and a few drops of water to regular frosting
Cream cheese Rolls: Add cream cheese to regular frosting

I like center pieces. Soft edges all the way around.

Amazing Fish Tacos! *Lauren Perry*

I've made a TON of new recipes lately, but I am way too lazy to post them.  I have had lots of requests for certain recipes lately, so I better get my butt back in gear!

Tonight I made these fish tacos (on a challenge from my husband) and they turned out amazing! It "almost" made me want to open a little taco truck to start selling these bad boys :)


First off- I made this salsa http://www.whatyabeencooking.blogspot.com/2011/05/salsa-lauren-perry.html
 It is wonderful on the tacos and it also makes for a great little chips and salsa side dish for the meal.

Special Sauce

Ingredients
-1 1/2 TBS of Wasabi  (over by the condiments at most grocery stores...it is green and called wasabi horseradish)
-1/2 cup of regular mayo
-1/2 cup of sour cream (you might want to add a little more after you taste at the end... to adjust the flavor to your taste)
-juice from 1 small lime
-1 tsp of garlic or about 2 cloves, chopped
-a shake or 3 of garlic salt
-1 shake of black pepper
-about 1/8 tsp of ground cumin

*mix together by hand and taste... see if you need to add a pinch more wasabi to spice it up or a pinch more sour cream to tone it down.  I put the sauce in a mason jar with a lid, it is condiments mixed, so it should stay good for about a week...depending on the expiration of the sour cream or mayo


Fish-
I bought a bunch of tilapia fillets, but you could use any fish.  I love salmon, but not in fish tacos.  I recomment sticking with tilapia because it is thinner and you don't have a ton of room in the taco.  Plus, it holds together well when you cut them into pieces and fry them.  The fish fry I bought was this------>    but I am sure you could make your own flour and seasoning salt mixture if you want.  I cut each fillet into slices that are close to an inch thick and 2-3 inches long.  Then I cover them in the fish fry and fill a skillet with about an inch of oil (not olive) and fry like 5-8 pieces at a time, rotating every few minutes.  Then you remove the fish from the oil and put them on a plate covered with paper towels to help absorb the oil run off.  You could probably bread an bake as well, but I really like the flavor frying them (you could grill them on foil with lime and garlic salt too)

Toritilla- I bought the mini white corn tortillas..they are traditional for seafood tacos.  I also cook them right on the burner or bbq just to warm and toast them a pinch... you don't want them hard and crunchy.

Fixins-
*Special Sauce- I cover the top side of the little tortilla with a layer of this stuff...add as much as you want :)
*The cooked fish
*grilled green onions (I grill for 5 minutes when I grill up the tortillas... they sweeten up the tacos... I put 1 or 2 per taco... just cut off the little roots and the top green part... you will have a 2-4 inch white onion part to work with
*a little shredded cabbage
*slice of avocado... I use about 2 slices per taco
*fresh salsa (recipe above)
*cut lime
*1 more tiny little dollup of special sauce
*top with some chopped cilantro


Eat and enjoy!

Discover Your Happy

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Homemade Rolls- Shantell Walker

2 1/4 cp. water
1/2 cp. Sugar
2 Tablespoons of Yeast

Mix together and let sit for 5 minutes in your Kitchenaid bowl.

Add to the mix.
2 eggs
1/2 cp. oil
1 Tablespoon Salt
6 1/2 cps. Flour

Add to mixture and then add 3 cups of flour. Turn on mixer, and slowly add remaining flour. Mix until it is all combined with the bread attatchment and it is pulling away from the sides.

Let Rise in bowl for 1 1/2 hours. Roll out, use a round cookie cutter or round cup rim to make circles. Dip bottom, and middle in melted butter. Fold over. Spray cookie sheet and place all rolls on cookie sheet.

Raise for 45 minutes. Bake @ 425 for 12-14 minutes. The tops will lightly brown.

Pioneer Woman's Pasta Primavera

This looks difficult, but it's not. I did things a little different like only 1/2 the amount of whipping cream and no half/half. It was delicious. I could not stop eating it and my family liked it too.

 

* butter
* olive oil
* 3 -4 garlic cloves, minced
* 1/2-1 small onion, finely chopped
* 1 cup broccoli, cut into bite-sized florets and stem pieces
* button mushroom, one pack, sliced
* 2 carrots, peeled and sliced on the bias
* 2 zucchini, sliced on the bias
* 1 yellow squash, sliced on the bias
* 1/2 red bell pepper, cut into strips
* 1 cup frozen peas-optional
* 1 cup whipping cream (heavy) 

* 1 cp. half n half for thinning sauce

 * 1 glass white wine- I obviously didn't do this. I used chicken broth
* low sodium chicken broth, as needed
* 6 -8 fresh basil leaves
* grated parmesan cheese
* salt
* pepper
* penne pasta

Directions:

 1.In a large skillet, melt 2 tablespoons butter with 2 tablespoons olive oil. Add onion and garlic and cook until translucent, about 2 minutes.
2.Time to start sautéing the veggies in batches, cooking only 1 or 2 minutes (at most) each.
3.Add broccoli and carrots to onion & garlic. Cook only for a minute, then remove to separate plate. Add another tablespoon of butter to pan and add red pepper strips. Cook for one minute, then remove. Repeat with remaining veggies, being very careful not to overcook; veggies at this point should still be somewhat raw/crunchy.
4.When all veggies have been removed and skillet is empty, pour ½ to 1 glass of dry white wine to pan.
5.With whisk, begin to scrape the bottom of the pan to loosen all the nice, flavorful bits from the bottom. Cooking over medium heat, add ½ cup low-sodium chicken broth, 1 tablespoon butter, 1 cup whipping cream, and 1 cup half and half.
6.Add ½ cup grated Parmesan. Stir together and cook until thick, adding salt & pepper to taste. Taste sauce as you go; don’t oversalt, but don’t undersalt either!
7.Chiffonade fresh basil leaves, and stir into sauce. Now add all the veggies, including frozen peas, at once. Stir gently to combine; if sauce seems to thick, add equal parts half & half and chicken broth to thin. Cook over low heat until warm, just a couple of minutes. You don’t want soggy veggies! Taste & check seasoning; add more salt & pepper if needed.
8.Dump in al dente penne pasta, stir to combine thoroughly, and pour onto a large platter. Garnish with more basil leaves, throw on some more Parmesan, and gobble it up!

Waffle Cookies

1 cp. butter
4 eggs
1 1/2 cp. sugar
2 to 2/12 cps. Flour
1/2 cp. cocoa
1 tsp. vanilla
1/2 tsp. salt

Mix all ingredients and drop by teaspoonful on medium waffle iron. Cook as a waffle, about 1 minute. Frost with chocolate Frosting.

My friend made these for us too! My kids still ask for them, they were that good and that easy. Great summer time cookie where you don't have to warm up the oven. The kids love making these.

No Bake Cookies

I have never been a fan, until now. Thanks Amy. I got the recipe and made it. A couple of weeks went by and Cameron asked for them again. Too good.

2 cp. Sugar
2 tbsp. real butter or shortening ( I used butter.)
2 tbsp. cocoa
1/2 cp. milk
1/2 tsp. salt
1/2 tsp. vanilla
3/4 cp. Peanut butter
2cp. oatmeal

Combine Sugar, shortening, cocoa and milk. Bring to a boil then add remaining ingredients and pour into a greased pan. Refrigerate to cool. Can double and press in 9x13. Enjoy.

Lemon Crinkle Cookies

LDS Living Magazine Winner recipe. They are so yummy, so I had to share.

Makes 2-3 dozen

Ingredients:
½ cups butter, softened
1 cup granulated sugar
½ teaspoons vanilla extract
1 whole egg
1 teaspoon lemon zest
1 Tablespoon fresh lemon juice
¼ teaspoons salt
¼ teaspoons baking powder
⅛ teaspoons baking soda
1-½ cup all-purpose flour
½ cups powdered sugar

Directions:
Preheat oven to 350 degrees. Grease light colored baking sheets with non-stick cooking spray and set aside.

In a large bowl, cream butter and sugar together until light and fluffy. Whip in vanilla, egg, lemon zest, and juice. Scrape sides and mix again. Stir in all dry ingredients slowly until just combined, excluding the powdered sugar. Scrape sides of bowl and mix again briefly. Pour powdered sugar onto a large plate. Roll a heaping teaspoon of dough into a ball and roll in powdered sugar. Place on baking sheet and repeat with remaining dough.

Bake for 9-11 minutes or until bottoms begin to barely brown and cookies look matte {not melty or shiny}. Remove from oven and cool cookies about 3 minutes before transferring to cooling rack.

*If using a non-stick darker baking tray, reduce baking time by about 2 minutes

Clam Chowder

This is a recipe/picture off pinterest:

2 cans minced clams (undrained)
1 cup minced onion
1 cup chopped celery
2-3 cups diced potatoes
1 ½ cubes of butter or margarine
¾ cup flour
1 qt. Half and half
1 ½ tsp salt
Pinch of pepper
½ tsp. sugar
In pan, add onion, celery, and potatoes. Add enough water to cover ingredients and cook on medium for 20 minutes or until tender. Add clams.
In a separate pan, melt butter. Next add flour. Cook for 2 minutes stirring constantly. Then add half and half, salt, pepper, and sugar. Cook till thick. Add sauce to other pan then cook till thick.

P.S.  I did edit it a little bit. I cut the recipe in half and did add about 3/4 of a cup of fat free milk while making the sauce. I also only used one cube of butter with 1/2 cp. of flour for my mix. I don't like soup to thick. It turned out perfectly! I also didn't measure my vegetables perfectly I used 2 potatoes, 6 sticks of celery, and 2 carrots. I love celery in soup! I also used 1/2 of a big real onion. It was delicious. Braden ate 3 bowls. Enjoy. 

My (coveted) Vanilla Bean Cupcakes *Lauren Perry*

I've been skeptical to post these, because I worked really hard to get this recipe down right. I've received lots of emails and facebook messages from friends who've wanted this recipe over the past few years, and I am always willing to share (and I always get nice thank you messages and pics) :) I figure that these cupcakes make me so happy, they should make everyone happy!


The beauty of this cupcake is in the texture and obviously in the flavor. The actual cupcake part is very thick and rich and not super sweet. It is not light and fluffy. It is strong and holds shape. The frosting, however, is fluffy and heavenly. It is so light and sweet, it goes perfectly with the cake portion. My neighbor claims that the "billowy white clouds of heaven" are made from this frosting.


(Disclaimer- I am obviously not a cake decorator. I am not handy with piping bags or my Pampered Chef frosting gun... don't judge the cupcake on pretty...make it and taste it!)

Frosting-
2 to 3 sticks of softened butter at room temp, beat until smooth
1 jar of marshmallow cream- mix into the butter
3 1/2 cups of confectioners sugar mix into the above (sometimes I do a little less because it can be a little too sweet)
1 tsp of pure vanilla extract
cut 1 vanilla bean in half and scoop out the inside of the bean with a spoon and put the stuff you scooped out into the mixture- mix for an extra few seconds.... make sure you use both half's of the bean

*Cream butter, add marshmallow cream, then sugar, then vanilla extract and bean. You want it thick and fluffy

Refrigerate the frosting in a baggy or air tight container----make the day of because you don't want it to melt or get too frozen (if you freeze it the night before)

Vanilla cupcake-
2 sticks of softened butter at room temp
2 cups of sugar
1 cup milk
4 large eggs at room temp.
1 1/2 cups of self rising flour
1 1/4 cups of all purpose flour
2 tsp of pure vanilla extract

*if you are making a cake- grease and flour the pan
otherwise- use cupcake papers

*cream butter, add eggs 1 at a time
*add sugar and eggs
*add flour in 4 parts (so the flour doesn't fly all over your kitchen)
*add milk &vanilla extract
use an ice cream scoop to add batter to cupcake papers
bake at 350 for 20-23 minutes (until they are just slightly golden on top)
make sure the cupcakes are completely cool before you frost them, about 30 minutes to an hour of cooling

Hawaiian Haystacks *Lauren Perry*

I made 5 crockpots full of this for an activity in our neighborhood! It was a huge hit! It is super easy and very different. It is popular for kiddos because they love to "build their own" haystack.

In a crockpot mix the following-
2 cans cream of chicken soup
1 can cream of mushroom soup
4 garlic cloves (chopped)
1 can coconut milk
half of stick of butter
1/4 cup soy sauce
3 TBS sugar (may add more at the end if you want it a bit sweeter)
few shakes of garlic powder, onion powder and black pepper

Add 4-5 chicken breasts and cover and cook.

Once it has cooked for a few hours, remove the chicken and shred it, then add it back to the pot... taste it and see if you need to add more sugar or soy sauce


Cook rice-
Add chicken and gravy on top of rice

Options for topping-
pineapple chunks
crunchy chow mien noodles
avocado sliced
green onions
shredded cheddar
toasted almonds
shredded coconut

and whatever else you want!

Easy Nutella Crossiants *Lauren Perry*

You could make this as fattening as you want, or as "healthy" as you want. These are sooo good, they are easy, and my kids FLIP over them (and by kids I mean husband too)

Ingredients

1 tube of Pillsbury crescent rolls (I used the reduced fat because I am in denial)

Nutella
5 milk chocolate chocolate chips per triangle

cinnamon and sugar mixture

Preheat oven to 375

Take each triangle and spread about 1tsp or less of Nutella on one side. Place 5 chocolate chips randomly on the Nutella. Roll from wide end to small end. Form a C with the crescent. Sprinkle each top with cinnamon and sugar mixture. Spread a an inch or 2 apart. Cook for about 11 minutes (until golden brown on top). Let cool for a few minutes.

Really yummy if you serve with homemade whipped cream and fresh sliced strawberries-

Heavy whipping cream

tsp of vanilla

powdered sugar (go until it is as sweet as you want it... maybe half of a cup to a cup)

wash and slice strawberries...

Crockpot Teriyaki Chicken

(from the Lake Lure Cottage Kitchen blog)

I made this dinner tonight and it was so good! And so easy too. My super picky husband LOVED it. The original recipe called for chicken thighs, but I just used frozen chicken breasts and then cut them into bite-size pieces while I cooked the sauce, added it back to the crockpot while the rice cooked.

CROCK POT TERIYAKI CHICKEN

6 boneless skinless chicken breasts (about 3 pounds)
3/4 cup sugar
3/4 cup soy sauce
6 tablespoons cider vinegar
3/4 teaspoon ground ginger
3/4 teaspoon minced garlic
1/4 teaspoon pepper
4 1/2 teaspoons cornstarch
4 1/2 teaspoons cold water
Hot cooked long grain rice

Place chicken in a 4 qt. slow cooker. In a large bowl, combine the sugar, soy sauce, cider vinegar, ginger, garlic and pepper. Pour over chicken. Cover and cook on low for 4 to 5 hours or until chicken is tender. Remove chicken to a serving platter; keep warm. Skim fat from cooking liquid. Place liquid in a saucepan and bring to a boil. Combine cornstarch and water until smooth. Gradually stir into liquid and stir until sauce is thickend. Serve with chicken and rice.

Maison Salad-(from the Keeping up Cookbook)

1 Large head of Romaine lettuce ( chopped finely ;)
1 cp. grated Monterey Jack or Swiss Cheese
1/4 pd. bacon, cooked crisp and chopped up
2/3 cp. slivered or sliced almonds, toasted

Dressing:
Juice of 1 Lemon ( or 3 tbsp. of Lemon Juice)
1 clove garlic, ( or 1 tsp. of the fresh minced garlic that comes in the jar.)
1/2 tsp. pepper
1 tsp. salt
3/4 cp. canola oil or olive oil

Whisk together dressing ingredients ( refrigerate for at least a few hours or overnight for best flavor.)

*This is the salad I took to the Hansen Family Christmas Party. Hope you enjoy it as much as we do.

Molasses Cookies

2 Cups Sugar
1 1/2 C. oil
2 eggs
1/2 C. molasses
4 C. flour
4 tsp baking soda
1tsp ginger
2 tsp cinnamon
1/4 tsp cloves
1/2 tsp ground nutmeg
1 tsp salt
additional sugar to roll

In mixing bowl, combine sugar and oil. Mix well. Add eggs, one at a time, beating well after each addition. Stir in molasses. Combine all dry ingredients; gradually add to creamed mixture and mix well. Shape into balls and roll in sugar. Place 2" a part on an ungreased cookie sheet. Bake at 350 for 8-10 minutes (don't overcook). Cool completely.

Optional: Melt vanilla almond bark and dip cookies halfway. Place on wax paper to cool.
Makes about 4 dozen.

Raspberry Almond Shortbread Thumbprints

(these are the ones I made for the Christmas party)

Cookie
1 cup softened butter (recommend using a good brand butter!)
2/3 cup sugar
1/2 tsp almond extract
2 cups all-purpose flour
1/2 cup raspberry jam

Glaze
1 cup powdered sugar
1 1/2 tsp almond extract
2 to 3 tsp water

-combine butter, sugar and almond extract. Beat at medium speed until creamy. Add flour. Beat until well mixed. Cover and chill until firm.

- Heat oven to 350. Roll dough into 1-inch balls. Place 2 inches apart  onto ungreased cookie sheet. Make indentation in center of each cookie with thumb (edges may crack slightly). Fill each indentation with about 1/4 tsp jam. (I put the jam in a sandwich bag and snip a corner and squeeze into each cookie.)

- Bake for about 14 minutes (do not overbake!). Cool completely.

- Combine glaze ingredients and whisk until smooth. Drizzle over cooled cookies. (I use the sandwich bad trick for the glaze too)

Caramel Bars

I got this recipe from one of my favorite cook books. Keeping up cook book. I love it.

3/4 cp. butter
3/4 cp. brown sugar
1cp. flour
1 cp. old-fashioned oats
1 tsp. baking soda
1/2 tsp. salt

Mix together. Press 3/4 of mixture into the bottom of a 9x13 pan. Bake at 350 for 15 minutes.

1 (14 oz) package Kraft caramels, unwrapped
3 tbsp. cream or half/half ( I used half/half- Less calories)
3 tbsp. butter
2 cps. milk chocolate chips

While crust is baking, melt the craramels, cream and butter over low heat or in a double boiler. Pour melted mixture over crust. Sprinkle with chocolate chips and crumble remaining oat mixture on top. Bake at 350 for an additional 15 minutes. Cool before slicing.

Perfect Chicken Fajitas

Last night I thought I would try a new Fajita recipe. I had to tweak it a bit, but WOW was it good! Cam came home started eating, while I was busy cleaning up, and out of no where he says, "I give this meal a good 9!" It was hilarious! Sometimes he will rate the food 1-10. I should have asked why not a 10, because after his second one, I confessed and told him, I even had two, probably smaller than his, but still. It was that good!

3 or 4 chicken breast
1/2 cup fresh cilantro, loosely packed
2 cloves garlic
1 tsp cumin
1 tsp Chili powder
sprinkle of salt/Pepper

and 1 tsp garlic salt
3 Tbsp extra virgin olive oil
3 Tbsp red wine vinegar

Saute: 1 medium onion, 2 green peppers, and a little bit of butter. Set aside and add to your ( just cooked tortilla, I love Costco and Sam's) tortilla with some mild cheddar cheese, and sour cream.

1. Add all ingredients (except the chicken of course!) into a blender or food processor. Blend until the whole mixture comes together.
2. Pour over Chicken, coating on both sides, in a dish or plastic bag, for one hour. ( I didn't have time and it still went great!

3. Cook Chicken in pan with a little bit of Olive oil until done on med. heat. The chicken gets so tender!

Top with cheese, onions, peppers, and sourcream! Enjoy.

Chocolate Peanut Butter Cupcakes

Super Easy Cupcakes...

1 box Betty Crocker Chocolate Fudge Cake mix
*Follow directions and also add one 3 oz. box of Jello chocolate pudding mix. ( Yes, the powder.)
* Then I added in some Reeses Peanut butter chips, to the batter and baked by the directions.

Peanut Butter Frosting ( Wilton)-

• 1/3 cup solid vegetable shortening( I used 1/4 cp)
  
• 1/3 cup butter ( I used just a little more than a 1/3)
  
• 3/4 cup peanut butter
• 1 tsp. Vanilla Extract
  
• 4 cups (approx. 1 lb.) confectioners' sugar, sifted
• 4-6 tablespoons milk

Makes:

About 3 cups.

Instructions:

Step 1

Cream shortening and butter with electric mixer. Add peanut butter and vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk, one tablespoon at a time, and beat at medium speed until light and fluffy.

Step 2

Keep icing covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Re-whip before using.

Step 3

*To do the swirls on the cupcakes I used a 18 star tip. Put it in the bottom of the little decorating bag, loaded my frosting, and swirled away. A bigger tip would have been better.