Chicken and Broccoli

We love Chicken and Broccoli over rice. It is a great way to get your kids to eat broccoli. Ofcourse I don't think the rest of the ingredients are that good for you but hey you get your veggies and your protien all in one dish. I got this recipe from Paula Deen although it is really similar to the one my mom always made for us growing up!!

Chicken and Broccoli
6 cups cooked and shredded chicken
2 cans cream of chicken soup
20 oz. steamed and chopped broccoli
1 cup mayo
1 cup sour cream
1 cup cheddar cheese
1 T. Lemon juice
1 tsp curry powder
salt and pepper
1/2 cup chicken broth
1/2 cup grated parmesan cheese
1/2 cup soft bread crumbs,I toast couple pieces of bread and blend them in the food processor

Combine all ingredients except the bread crumbs and parmesan cheese and mix well. Pour into a greased 9x13 pan. Mix the parmesan cheese and bread crumbs and sprinkle on top of chicken broccoli mixture. Bake in a 350 degree oven for 40 minutes. Serve over brown or white rice.

Chocolate Chunk Malt Cookies

My husband loves malt and loves to make homemade milkshakes and put malt in them so when I saw a recipe using malted milk n cookies I just had to try them. These were really yummy!! I think I will add more malt next time though and decrease the flour a little bit so you can taste the malt more.

Chocolate Chunk Malt Cookies
2 cups butter, softened
2 3/4 cup brown sugar
1 1/2 cup malt~next time I will use 2 cups
3 T. Hershey's chocolate Syrup
1 T. vanilla
3 eggs
6-7 cups flour~you need a pretty stiff dough but not too stiff you don't want it to stick to your hands when you roll it in a ball
2 tsp baking soda
2-3 packages of chocolate chips~I used 1 semi sweet 1 milk chocolate and 1 bag hershey kisses chopped, you cans use chocolate chunks also or even chopped up whoppers

Navajo Tacos

We love Navajo Tacos at our house. This is a simple but yummy recipe for them. It is the best fry bread recipe I have come across and I have tried many recipes.

Navajo Tacos
Your favorite recipe for chili or you can use taco meat and a can of black or pinto beans. I use this Chili here.
tomatoes, chopped
lettuce, chopped or shredded
pico de gayo~which is diced tomatoes,jalapenos, and onions all mixed together
Salsa
Olives, chopped
Guacomole or chopped avocados~we prefer the chopped for these
Sour cream
Shredded Cheese
Limes~to squeeze juice all over the top

Fry Bread:
4 cups flour
1/2 cup sugar
2 T. vegetable or canola oil
1/4 tsp salt
2 T. baking powder
Just enough milk or water to make the dough come together. I use between 1 1/4 cup to 1 1/2 cup I usually do half milk and half water.

Mix all the dry ingredients then add the oil and the milk/water until soft dough forms. Let rest for 10 minutes. Then roll out into small circle or squares and fry in hot oil until browned on both sides.

Place Chili or taco meat on top of fry bread. Top with your favorite toppings and enjoy!!

This is the kids version of it: I tear up the fry bread into bite size pieces for them then top with toppings so it is easier for them eat!!

Doesn't that look yummy!!!

Mom's Cinnamon Rolls

I know the cinnamon roll is half eaten but it was so good I started eating it and forgot to take a picture. I also know you probably think that is and insane amount of frosting but I think you need a lot of cream cheese frosting with a cinnamon roll. It also looks like a lot because we always warm our cinnamon roll up in the microwave with the frosting on top so it melt and oozes down the sides. Yummm!! This recipe came from my mom. She use to work at a restaurant and she was the cook and made these and always got rave reviews and requests for these. I have never been able to make them taste as good as she does until now. It took me years to get it right but I finally did!!

Mom's Cinnamon Rolls
1/4 cup sugar
1/4 tsp salt
1/4 c. butter~melted
2 T. yeast~I used instant if you do you mix the yeast with the flour before mixing with rest of ingredients
1 1/2 tsp vanilla
2 cups warm water

If using regular yeaast mix the above ingredients and let set until bubbly(about 10 minutes) If using instant yeast~mix the yeast with 1 cup flour and set aside. Place the above ingredients in your mixer and mix well. Add:
1/2 cup sugar
1 cup flour with yeast in it
Plus 5 cups more flour
Mix until well combined and mixture is a soft dough. Place dough in a lightly oiled bowl, cover and let raise 1 hour or until double in size. While dough is raising, melt 1 stick of butter in a saucepan then add 2 cups brown sugar to the butter and cook a couple of minutes until mixture is thick. Punch down and roll out into a rectangle. Spread the butter sugar mixture over the rolled out dough and spread evenly. Sprinkle with Cinnamon. Roll up the dough. Cut in even 1-2 inch rounds. Place in a greased pan~cookie sheet or 9x13 pan~so they are fairly close to each other. Cover and let raise until double in size~about 30 minutes. Bake in a 350 degree oven for 20 minutes or until golden brown.They will look like so when taken out of oven:

Frost them with cream cheese frosting:

2-8 oz each of cream cheese, softened

1 stick butter

2-4 cups powdered sugar

1 tsp vanilla or lemon extract(my mom likes the lemon but I like vanilla)

Cream the butter and cream cheese together until well combined. Add the sugar~I usually use 2-3 cups sugar because I like strong cream cheese flavor but if you don't then use the 4 cups of sugar. Add the vanilla. Frost your cinnamon roll place in the microwave for about 50 seconds or until frosting begins to melt. Eat with a fork!!

Indonesian Peanut Saute

I found this recipe on another food blog, Favorite Family Recipes and just had to try it out since we love Chinese style food. This was so yummy and my kids loved it other than it was too spicy for them. My husband and I love spicy food and it was almost too spicy for us. I even used less chili sauce than what it called for. Having said that. I halved the chili sauce from the original recipe for those of you that don't like spice and if you really can't handle any spice I suggest leaving the chili sauce out all together. It is still a very flavorful dish with out it!! This is a good way to get your kids to eat their veggies.

Indonesian Peanut Saute

1-2 Lbs. chicken, cut into thin strips
vegetable oil (to saute)
1/2 -1 Tbsp Sriracha chili sauce (we just found this at our local grocery store.)
juice of 1 lime
3 cloves garlic, pressed
1 Tbsp. fresh ginger, minced
3-4 shakes soy sauce
salt & pepper (to taste)
16 oz. (1 pkg.) linguine noodles
peanut sauce (see below)
2-3 limes, sliced Squeeze over whole dish right before eating

The following are all to taste, add as much or little as you want
shoestring carrots
broccoli florets,
chopped-green onion-
peanuts (chopped for garnish we did not use these)-
bean sprouts
In a large skillet, saute chicken in oil, Sriracha, lime, garlic, ginger, soy sauce, salt & pepper. While chicken is cooking, prepare the linguine (to al dente) and make the peanut sauce. After the chicken is cooked, remove from the skillet and wrap in foil to keep warm. Re-oil the skillet, add vegetables and saute (except for the bean sprouts, add those a few minutes before serving so they are still nice and crunchy and don't get overcooked). Add the chicken and bean sprouts to the skillet, cover, and reduce heat. Drain noodles and toss with a little olive oil (to keep the noodles from drying out and sticking together). Now there are 2 ways you can finish the dish: 1. mix the sauce with the noodles and TOP with veggies & chicken OR 2. you can add the noodles and sauce to the skillet with the vegetables and toss until everything is well coated with sauce. This is what we did.Garnish with peanuts and limes.**
SAUCE:
1 c. chicken broth
6 Tbsp. (heaping) creamy peanut butter
1 tsp. Sriracha chili sauce
3 Tbsp. honey
6 Tbsp. soy sauce
1 Tbsp. fresh minced ginger
4-5 cloves garlic, pressed or minced
Combine chicken broth, peanut butter, chili sauce, honey, soy sauce, ginger, and garlic in a small saucepan over medium-low heat until sauce becomes smooth and well blended.Then pour over the noodles chicken and veggies!! Yum! Yum!

Peanut Butter Suprise Cookies

I made these yummy treats way back in September. I got a request from Coleen over at Coleen's recipes for the recipe. I posted this recipe over on my personal blog back in Sept. but not on here. So this is for you Coleen!


Peanut Butter Suprise Cookies (adapted from Picky Palate)
2 cups peanut butter
1/2 cup butter
2 cups brown sugar
2 eggs
1/4 cup flour
1 1/2 cups milk chocolate chips
3 T cream
24 rolos
Mini M&M's for sprinkling on top
Cream the peanut butter, butter and sugar together. Add the eggs and mix well. Add the flour and mix till well combined. Spoon into a greased muffin tin~each muffin cup should be about 1/2 full. Place in a 320 degree oven for about 13-15 minutes or until the edges are getting browned. Take them out and push 1 Rolo into each of the cups until it is flush with the top of the cookie cup.Top with a few of the marshmallows. Return to the oven for 2 minutes. Take out let cool for 10 minutes. Remove from the muffin tin. Melt the chocolate chips with the cream in the microwave~only cook for 20 secs at a time and stir so you don't over cook it. Spoon over the top of each cookie cup. Sprinkle with Mini M&M's. Let stand for a minute so the choclate can set. Then enjoy!!! This is the recipe as I tweeked it. I used a regular size muffin tin but you can use a mini one also!!

Don't those looks so gooey and yummy!! Your kids will love them. Also if you aren't a fan of Marshmallows I think they would be great with out them. Next time I make them I am going to make them without the marshmallows. Enjoy!!