Hawaiian Haystacks

Rice:
Prepare white or brown rice according to package directions.

Sauce:
Boil 2 chicken breasts in a few cups of water with some bouillon and a celery stalk. Boil for approximately 20 minutes until the chicken is cooked through and juices are clear/amber when you cut into the chicken. Remove from water and dice or chop with chopper.

Heat over medium heat:
1 can cream of mushroom soup
Add milk or chicken broth and stir until smooth and desired consistency (I usually add about a can of liquid--maybe a little less or more--depends on how thick you like the sauce.)
Add chicken bouillon powder (a tablespoon or more), salt (1/2 t. or more) and pepper to taste
Stir so it doesn't scorch and heat up the sauce until it is hot and bubbly but not boiling
Add diced chicken and stir in.

Toppings: (Set these up like a salad bar in small bowls or a container with compartments)
Grated cheddar cheese
Pineapple tidbits (drained)
Black olives (medium, pitted, drained--or you can use sliced olives)
Diced tomatoes
Diced celery
Chow-mien noodles
Raw, unsalted sunflower seeds
Frozen peas





 

Red Velvet Cake Balls

1 box red velvet cake mix (cook as directed on box for 13 X 9 cake)

1 can cream cheese frosting (16 oz.)

1 package chocolate bark (regular or white chocolate)

wax paper

1. After cake is cooked and cooled completely, crumble into large bowl.

2. Mix thoroughly with 1 can cream cheese frosting. (It may be easier to use fingers to mix together, but be warned it will get messy.)

3. Roll mixture into quarter size balls and lay on cookie sheet. (Should make 45-50. You can get even more if you use a mini ice cream scooper, but I like to hand roll them.)

4. Chill for several hours. (You can speed this up by putting in the freezer.)

5. Melt chocolate in microwave per directions on package.

6. Roll balls in chocolate and lay on wax paper until firm. (Use a spoon to dip and roll in chocolate and then tap off extra.) I also only melt a few pieces of chocolate bark at a time because it starts to cool and thicken. It's easier to work with when it's hot.

*These are so amazing... I actually used those large chocolate melting chunks instead of bark... it was so easy!

Chocolate Chip Cookies

Eddie's Chocolate Chip Cookies ( I made these for Eddie so this is what I am calling them now!)

2 Eggs

1 tsp. Vanilla
1 C. Butter, softened
3/4 C. Brown Sugar
1/4 C. White Sugar
1 tsp. Baking Soda
1 small box of vanilla instant pudding (I have been using 3/4 of the large box lately)
2 1/4 C. Flour
2 C. Chocolate Chips, or to taste (semi or milk chocolate)

Cream the eggs, vanilla and butter. Add the sugars and mix. Add baking soda and pudding and mix. Add 2 cups of flour and mix. Coat your chocolate chips with the remaining 1/4 C. of flour and add. Bake at 350 degrees for 8-10 minutes. (In my oven they take about 12 minutes...so just watch them.) Let them cool for a few hours and then store in an airtight container or a ziploc bag and they will get so soft, even if they were over baked a little. They are even better the next day!

Tamale Pie (aka Mexican Lasagna, and no tamales are in it, ha)

This is such a yummy meal that I loved growing up!   When I have the time, I like to make fresh homemade bread with it as well (so yummy), and a nice side salad tops it off!   It's actually one of Eddie's favorite dishes that I make :)

Ingredients

-Corn Tortillas (if you don't have any in stock, whole wheat/grain or regular flour tortillas work great too, there is just a little more of a doughy consistency)

- 1 or 2 cans of Tomato Paste 

(depends on how much you are making, I usually prepare in a 13X9 dish)

 -1 Can of Corn

 Black Beans and/or Pinto Beans (really whatever beans you like, or you don't even have to add beans)

-Salsa 

(I usually pour about 2 cups into the paste)
Shredded Cheese 

 Option:  you can use ground beef in the mixture as well (or if you prefer ground turkey)  

We have started just using beans and it's a hit!

-Combine Salsa and Tomato Paste into bowl and dip the corn tortillas into the mixture until both sides are covered.   Continue until the bottom of the casserole dish is covered with tortillas.
-Spread the corn and beans mixture over tortillas
 -Sprinkle Cheese
 -Continue these steps until you have like 3 layers, or however many layers you want
 -Make sure the top layer is covered with cheese, and if I have extra sauce mixture, I like to spread that on top as well.
- Sometimes I sprinkle Parsley Flakes on top
-Cover and bake at 350degrees for about a half hour

If you or your hubbies are like my hubby and enjoy your tortillas crispy, don't cover it with foil while baking ;)

I love this because it's so easy and fast to make, and you can experiment with it!   

Enjoy :)

Yummy Potato Soup
The thing I love about this recipe is that you can experiment with all kinds of vegetables. I love to add leftover veggies I have in my fridge--if they've been cooked before I add them at the end after the soup is finished cooking and just sitting on the stove. (It is hot enough that it heats them up but doesn't overcook.) I've even added frozen peas or corn at the very end for a little extra. Last night I added a couple of handfuls of fresh broccoli that I diced up and threw in--I didn't want it to get too mushy so I didn't cook it first. It cooked in the hot mixture as it sat there for a few minutes. It was perfect.

4 c. water
3 T chicken bouillon
2 t. salt

Veggie options
2 c. diced potatoes (I use white potatoes--not the russet baking kind but the white ones.)
2 c. diced carrots (I use baby carrots and then just slice them into chunks--I've even used matchstick carrots and diced those up)
1 c. celery (I leave this out sometimes)

Combine all of the above in a large pot and boil for about 15-20 minutes until tender.

Add to mixture:
3 1/2 c. milk (Please note--last night I used 3 c. milk and 1/2 c. cream it was divine!!!) The milk will cool it off slightly. I turn the heat down after a minute--to about medium or a little above. You don't want it to come back to a rolling boil but it should simmer a bit. While it's heating back up for about five minutes you make the following roux (a flour and butter thickening mixture). Don't be afraid of messing up the roux -- the key is to melt the butter slowly over medium heat and don't scorch it. Use a whisk when you add the flower and just keep stirring--take it off the heat as soon as it's mixed in and keep stirring.

1/2 butter (1 stick)
1/2 flour
Melt the butter first and then slowly add the flour and keep stirring over heat until it is all combined in a smooth creamy mixture. Add to the soup mix and stir it in.

Turn off the stove and let the pot sit there and simmer slightly as the stove cools down. This is the point that I add 1 or more of the following ingredients:

1 c. frozen peas (add at the end)
1 c. frozen corn (optional at the end)
Like I said--last night I added about 1/2 c. fresh, raw broccoli and loved it.

Enjoy this with memories of home!!!

I had the best cheese biscuits on that pumpkin picking activity. I'll try and get her recipe and add it to the blog. It would be great with soup. Love you all soooo much :)

Pumpkin Waffles

Okay, I actually got this recipe from UVU, they were sampling this and I fell in love.

PUMPKIN WAFFLES:

1 c. milk
1 egg, separated
1/2 c. pumpkin puree
1/2 tsp. vanilla extract
3 tbsp. canola oil
2 tbsp. brown sugar
3/4 c. whole wheat flower
1/2 c. all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon
1/8 tsp. nutmeg

1. In a large bowl, mix milk, egg yolk, pumpkin, vanilla, oil, and brown sugar. In a mixing bowl, beet egg white until stiff peaks form. Set aside.
2. Add flours, baking powder, salt, cinnamon, and nutmeg to wet mixture, stirring just until combined (batter might still be a little lumpy). Fold in egg whites.
3. Spray waffle iron with cooking spray and pour approximately 1/2 cup batter onto the waffle iron. Cook waffles until lightly browned and crispy.

They put powdered sugar on it and it was to die for!

Green Drink or "Monster Drink" as Little Eddie calls it!

GREEN DRINK (MONSTER DRINK)

 -1/2 Banana or Whole

-1 cup of Strawberries

-Blueberries {how ever much your heart desires ;)  }

-Fill Blender half full with Organic Spinach (or regular, whichever you prefer)

-Add a couple of stocks of Kale (don't add the stock part though)

-Add some Collard Greens (I don't always add this, I usually just add it when I really want the extra nutrients, Collard Greens are amazing for you)!   

-Fill Blender with however much water you would like.   I usually fill it until the Spinach is almost completely covered with water.  It just depends on how thin or thick you would like it.  I suggest filling it up with water because then you are getting some of your required daily water intake, plus it's easier to swallow or sip through a straw (and I love straws)!

Chop, Puree, Stir!    

This makes a lot, so you'll notice that when you go to drink more of the mix later in the day or whenever, you'll have to either re-blend the drink or shake it really good!  Also, I know some people add juice into it, but I just stick with the water that way you aren't getting added sugar.   But if you can't bare the taste, add some juice :)

I love this drink so much.   It's so great because you really can experiment with it!   Sometimes I add the mixed fruit from Costco into the mixture, or sometimes I add raspberries as well.   Really, the choice is yours!  Just make sure the majority of the drink is Spinach and Kale, they are the power foods!   I really notice such a difference in my energy levels and just my overall feeling of health when I skip a day or two without drinking this!   Eddie is slowly getting back into the habit of drinking this, which in his case, would be amazing!

                                                                  Food for Thought 
                                                  (I'm sure you know all of this already)

Why Spinach?   Spinach is a power food!   Filled with beta-carotene (an anti-oxidant) which have been shown to help fight diseases and even prevent.   It is good for the heart, and is also filled with folic acid, potassium, protein, iron, Vitamin C, K and A, and is good for your brain and eye health.  The list goes on and on!   

Why Kale?   It is a major power food!   Kale is filled with Calcium, Vitamin K (used to help clot blood), Vitamin C, Vitamin A, Cancer protection and lowering of cholesterol agents, antioxidants, again the list goes on and on!

Happy Drinking! :)

                                                                        Love you.

Banana Bread

 Banana Bread

2 cups flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
1/4 cup butter (softened)
2 eggs
1 1/2 cups mashed bananas (about 3)
1/3 cup yogurt (plain fat free or vanilla)
1 teaspoon vanilla

-Mix flour, baking soda and salt and set aside
-beat butter and sugar in mixer
-add eggs one at a time
-add yogurt, mashed banana and vanilla and beat until well blended
-add flour mixture and blend until just moist

Bake at 350 for 60-70 minutes in a large greased loaf pan

I sometimes just put all of the dry ingredients in at the end (not in
a separate bowl) and put the bananas in whole to be mixed... just because i
get lazy! Obviously the small loaves cook for less time. LOVE YOU!!!