Seeet and Sour Spareribs
This recipe is from my Mom Carolyn.  We had it when I was little and I really like the unique flavor and the tender meat.
 I buy Country Style boneless Pork ribs. They are usually in strips. I chunk them up and then brown them in a skillet or Dutch oven.

You are going to slow cook these in the oven.

Sauce
1 cup water
1 cup brown sugar
1/2 cup vinegar
1/2 cup ketchup
1/2 cup soy sauce
1/2 tsp paprika
1/2 tsp salt
Cook sauce for 15 minute
Add cornstarch and water (like 1/2 cup water and 2 Tbsp cornstarch mixed together ) to thicken the sauce. Pour over meat.
Cover with tinfoil and cook 1 hour @ 350 degrees.
Serve with rice.

(I am currently making this and planning on cooking it for 2 hours at 300) if it’s a disaster I’ll repost.

Joanne’s Easy Chicken Pasta Salad from Shauna

1 (12 oz) pkg colored twisty macaroni
1 (12 oz) pkg bow tie macaroni
2-3 boneless chicken breasts
1 (12 oz) can pineapple tidbits, drained
1 can sliced water chestnuts , drained
3/4 cups each red and green grapes , sliced in half
4 chopped green onion
1 cup chopped celery
1 cup mayo
1 bottle coleslaw dressing
Cashew nuts to taste
Cook and drain macaroni. Add chicken, green onions, pineapple, celery, water chestnuts and grapes. Mix mayo and coleslaw dressing together. Stir into salad. Chill well. Stir nuts in and serve. Makes a BIG yummy salad.
From Joanne Webster and Shauna Cannon
Rolling Hills ward

Creamy chicken noodle soup

Kelsi Fullmer gave me this recipe when I first got married and we love it!

> Creamy Chicken Noodle Soup
>
> 2 cans chicken noodle soup
> 4 cans water
> 8 oz. egg noodles * I like to use the frozen homemade style egg noodles... taste so yummy and homemade! 
> 3 carrots, peeled and chopped or grated
> 1 onion, chopped
>
> Boil the above ingredients until carrots are soft (about 30 minutes)
>
> Then add:
> 1 can cream of chicken soup
> 1 can evaporated milk
> 3 chicken breast (cooked and shredded) OR 2 large cans canned chicken
>
> Simmer together till time to eat.

Oven Tacos

Oven Tacos
adapted from Blog Chef

2 lbs ground beef (or turkey/chicken)
1 small onion diced
1 small can diced green chilies
1 recipe for Homemade taco seasoning (below)
1 (8 ounce) can low sodium tomato sauce
1 (16 ounce) can fat free refried beans
2 cups shredded reduced fat Colby-jack cheese
18-20 hard taco shells {if gluten free, be sure they are}

Optional Condiments-
Lettuce (shredded)
Tomato (diced)
Salsa
Guacamole
Sour Cream
Olives, sliced 

Preheat the oven to 400 degrees. 

In a large skillet brown ground beef and onion over medium-high heat. Drain off any excess liquid. Return to pan, add chilies, re fried beans, tomato sauce, and taco seasoning. Mix well and cook for a few minutes if mixture seems runny.

Spoon the taco meat mixture into the taco shells and place into a 9 x 13 inch baking dish (OR check out The Taco Rack), standing up. Sprinkle cheese over the top of the taco meat in each shell. Place into the oven and bake at 400 degrees for 10-12 minutes or until the cheese has melted and the tacos are heated through.
Remove from the oven and top with any optional condiments for serving.

Taco Seasoning
1 tablespoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon dried oregano
1/2 teaspoon paprika
1 1/2 teaspoons ground cumin
1 teaspoon sea salt
1 teaspoon black pepper

In a small bowl, mix all together. Store in an airtight container.
I used all of this on 2 lbs of ground meat with a little water mixed in.

Cashew Chicken Lettuce Wraps

Cashew Chicken Lettuce Wraps

 

Prep Time

10 mins

Cook Time

10 mins

Total Time

20 mins

 

Delicious, easy and bursting with flavor--there's so much to love about these Cashew Chicken Lettuce Wraps! Serve them as a main dish or appetizer.

Course: Appetizer, Main Course

Cuisine: chicken, Chinese

Servings: 5

Calories: 400 kcal

Author: Lauren Allen

Ingredients

• 2 lbs boneless, skinless chicken breast cut into small pieces
• Salt and pepper
• 1 cup chicken broth
• 2 Tbsp low sodium soy sauce
• 1/2 tsp freshly grated ginger
• 1/4 cup hoisin sauce
• 1 Tbsp rice vinegar
• 2 Tbsp cornstarch
• 3 cloves garlic minced
• 2 tsp sesame oil or substitute canola oil
• 1 - 2 tsp Sriracha hot sauce to taste
• 3/4 cup unsalted cashews
• 1 head green lettuce romaine, bib, or butter
• 5 Green onions chopped, divided
•  
  Instructions

  1. Season chicken pieces with salt and pepper.
  2. In a small bowl stir together the chicken stock, soy sauce, ginger, hoisin sauce, vinegar, and cornstarch.
  3. Heat oil in a large skillet over medium heat. Season chicken with salt and pepper and add to hot skillet. Cook, flipping once, until cooked through, about 5 minutes.
  4. Add garlic and cook for 30 seconds. Reduce heat to low, add the sauce from the bowl and continue to cook, stirring, until thickened. Add sriracha hot sauce, to taste. Stir in cashews and most of the green onion, reserving a big handful for garnish at the end.
  5. Serve in cold lettuce cups. Top with remaining chopped green onions if desired.
      
     
      

Mexican Street Corn Quinoa

Mexican Street Corn Quinoa

Looking to mix up your salad routine? This Mexican Street Corn Quinoa is for you! Loaded with all the delicious flavors of Mexican Street Corn, this quinoa salad is fresh, flavorful, and perfect for summer!

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings 8

Author Cathy Trochelman

Ingredients

• 1 c. uncooked quinoa prepared according to package instructions
• 12 oz. frozen corn charred OR 2-3 ears corn on the cob, grilled (approx. 2 cups)
• 1 c. fresh cilantro minced
• 1/2 c. diced red pepper
• 6 green onions sliced
• 5 oz. queso fresco or cotija cheese crumbled
• 1/4 c. sour cream
• 1/4 c. mayo
• 3 Tbsp. lime juice
• 1 tsp. chili powder
• 1 tsp. kosher salt
• 1 clove garlic minced
• 1/2 tsp. cayenne pepper
• 1/2 tsp. fresh ground pepper
•  
•  

  Instructions

  1.In a medium mixing bowl, combine cooked quinoa, grilled corn, cilantro, red pepper, sliced onions, and crumbled cheese.

  2. In a separate bowl, combine sour cream, mayo, lime juice, and seasonings. Mix well.

  3. Pour sour cream mixture over quinoa mixture and stir to combine.

  4. Garnish with additional crumbled cheese and cilantro, as desired. 

  

   

Minestrone Soup

Minestrone Soup

Ingredients

• 1/4 C olive oil
• 1 C onion chopped
• 1 C celery chopped
• 1 Tbsp dried parsley
• 3 tsp garlic minced
• 1 6 oz. can tomato paste
• 1 14.5 oz. can diced tomatoes
• 4 C beef broth
• 4 C water
• 1 C cabbage shredded
• 2 carrots diced
• 1 C macaroni
• 1 tsp salt.
• 1 tsp Italian seasoning
• 1/2 tsp black pepper
• 1 15 oz can kidney beans
• 1 zucchini sliced
•  
  Instructions
  1. Saute onion, celery, parsley and garlic in olive oil.
  2. Add in all ingredients except for kidney beans and zucchini.
  3. Bring to a boil and simmer for about 45 minutes.
  4. Add in kidney beans and zucchini,
  5. Simmer for another 10 minutes.
     
     

     

Slow Cooker Parmesan Honey Pork Loin Roast

Slow Cooker Parmesan Honey
Pork Loin Roast

Ingredients

• 1 3-4 lb. boneless pork loin roast
• 2/3 C grated parmesan cheese
• 1/2 C honey
• 3 Tbsp soy sauce
• 1 Tbsp dried basil
• 1 Tbsp dried oregano
• 2 Tbsp chopped garlic
• 2 Tbsp olive oil
• 1/2 tsp salt
• 2 Tbs cornstarch
• 1/4 C chicken broth
• 1 tsp sugar optional  
• Instructions
  1. Place roast in slow cooker.
  2. In a bowl combine cheese, honey, soy sauce, basil, oregano, garlic, oil, and salt.
  3. Pour mixture over the top of roast.
  4. Cover and cook on low for 5-6 hours or until thermometer reads 160 degrees.
  5. Remove meat and place on platter.
  6. Strain juices in slow cooker and put into a small sauce pan.
  7. Mix cornstarch and chicken broth together.
  8. Add into strained juices and stir until thickened over medium heat.
  9. Add in a teaspoon of sugar if sauce needs to be a bit sweeter, optional
  10. Slice roast and serve with glaze.
       
      
       

Grandma Tracey's Chili

Grandma Tracey's Chili

1 pound ground beef
1 cup chopped onion
2 cans stewed Italian tomatoes
2 cans kidney beans, drained
1 Tbsp. chili powder
1 tsp. salt
1 Tbsp. sugar ( you can even use less if you don't prefer it that sweet. I use about 1/2 Tbsp.)
2 Tbsp. vinegar
2 tsp. minced garlic

Brown beef and onion and drain.
Combine ingredients in crock pot.
Cook until tender, the longer the better.

Serve with sour cream, cheese, chips, or whatever else you like.

Chicken Pad Thai

Chicken Pad Thai

Yield: About 5 servings

Ingredients

• 10 oz Thai rice noodles
• 1 lb boneless skinless chicken breasts , sliced into small strips
• 2 Tbsp vegetable oil
• 1/4 cup packed dark-brown sugar
• 1/4 cup soy sauce
• 2 Tbsp rice vinegar
• 1 Tbsp lime juice
• 1 Tbsp fish sauce
• 1 red bell pepper , sliced into thin strips and strips halved
• 1 1/2 cups matchstick carrots
• 2 cloves garlic
• 4 green onions , whites minced, greens sliced into 1-inch pieces
• 2 cups bean sprouts
• 3 large eggs
• 1/2 cup unsalted peanuts , roughly chopped
• 1/3 cup cilantro , chopped
• Red pepper flakes and sesame seeds (optional)

  Instructions

  * Note: I made this without the fish sauce and substituted sugar snap peas for the sprouts. It was delicious!

  1. Prepare rice noodles according to directions listed on package. In a mixing bowl, whisk together brown sugar, soy sauce, rice vinegar, lime juice and fish sauce, set aside.
  2. While noodles are cooking, heat oil in a wok or large and deep non-stick skillet over medium-high heat. Once hot add chicken and saute until cooked through, about 4 - 6 minutes. Transfer to a plate, leaving oil in pan. Add bell pepper and carrots and saute 1 - 2 minutes then add garlic, green onions and bean sprouts saute 1 minute longer. Push veggies to edges of pan and crack eggs into center. Cook and scramble until eggs have cooked through. Add in chicken, noodles and sauce and toss everything together and cook 1 - 2 minutes.
  3. Serve warm topped with cilantro, peanuts and optional red pepper flakes and sesame seeds.
     Recipe source: Cooking classy
     

Sweet & Sour Spareribs

Brown your meat in a pan on the stovetop
Mix these ingredients in a separate bowl
1 C. Water
1 C. Brown Sugar
1/2 c. Vinegar
1/2 c. Ketchup
1/2 c. Soy Sauce
1/2 tsp. Paprika
1/4 tsp. Salt
Cook for 15 min. ( or microwave 4 min )
Add cornstarch and a little water that thicken
Pour over meat
Cover with tinfoil
Cook 1 hour @ 350
( or a little slower for longer)
Serve over rice
This recipe is from my Mom - Carolyn and I loved bed it as
a kid and cooked t for my family.

Konda March 2017

BBQ Chicken Salad

BBQ Chicken Salad

Prep Time 10 minutes

Cook Time 5 minutes

Total Time 15 minutes

Yield 4 servings

This healthy, flavorful salad comes together so quickly and easily, and it is guaranteed to be a hit with your entire family!

Ingredients

• 1 tablespoon olive oil
• 2 boneless, skinless thin-sliced chicken breasts
• Kosher salt and freshly ground black pepper, to taste
• 6 cups chopped romaine lettuce
• 1 Roma tomato, diced
• 3/4 cup canned corn kernels, drained
• 3/4 cup canned black beans, drained and rinsed
• 1/4 cup diced red onion
• 1/4 cup shredded Monterey Jack cheese
• 1/2 cup shredded cheddar cheese
• 1/4 cup Ranch dressing
• 1/4 cup BBQ sauce
• 1/4 cup tortilla strips

Carly is the one that first made this for us- I think it was when she lived in Redding, CA and we had gone to visit her.  It's definitely one of my favorites! My BBQ sauce of choice is Sweet Baby Rays. 

German Chocolate Cheesecake

German Chocolate Cheesecake
I first tasted this dessert in Lyman, Wyoming from my friend, Sonya Buckner.  She shared the recipe with me and it quickly became one of Rex's favorites.
Crust
1 cube melted butter
1 cup flour
1 cup chopped walnuts
Spread/ press in a glass baking dish. Bake 15-20 min. @350
1 cup powdered sugar
8 oz. cream cheese
1 cup cool whip
Layer 1 - whip together- spread on fully cooled crust
1 small instant milk chocolate pudding
1 small instant vanilla pudding (or 2 milk chocolate puddings)
3 cups milk
Layer 2 - whip together- spread on top of cream cheese layer
Layer 3 is cool whip topped with grated Hershey chocolate bar.
Set for a couple of hours.
Yummy!

Loriens Amazing Granola

Basic Granola
12 c old fashioned rolled oats
2 c oat bran
2 c slivered almonds
2 c coconut
2 c raw seeds (pumpkin seeds, sunflower seeds)
1 c ground flax seed
1 c toasted wheat germ
½ c vegetable oil
½ c sugar
¼ t sea salt
1 c honey
2 t vanilla
2 c dried fruit
Preheat oven to 300 degrees. Place oven racks at upper and lower thirds of oven.
Mix all dry ingredients in a very large bowl.
Gently heat oil, sugar, salt, honey, and vanilla. Stir carefully, till mixture is loose. Pour over dry ingredients and use a wooden spoon to thoroughly mix and coat.
Divide between two cookie sheets and bake about 30 minutes, stirring once halfway through, just until lightly golden.

Cool and add dried fruit. Store in airtight containers or zipper bags. Keeps about 3 weeks.

Caryn Esplin's Sugar Cookies

World's Best Sugar Cookies:
1 c. butter
2 eggs
2 c. sugar
1 tsp. vanilla
1 c. sour cream (fat free works fine)
1 pinch salt
2 tsp. baking soda
1 tsp. baing powder
5-7 c. flour

Cream first four ingredients, then add the sour cream and salt. Add the dries to the top, and stir them together with a spoon, then blend them into the rest of the mixture. Mix well. Add enough flour so the dough is still a bit sticky.

Chill for 20 minutes and it will be easier to handle. Roll out so they are at least 1/4" thick. Cut into shapes and bake at 365 for 8-10 minutes. Watch them and remove from oven just before they brown. Keep them light so they'll be soft! If you make them plenty thick, you can even insert a lollipop stick and transform them into cookie pops, which look great arranged into a mug with some styrofoam in the bottom. ENJOY!

Frost with Cream Cheese frosting:
8 oz. fat free cream cheese
4 - 8 oz. butter (either way works)
Powdered sugar until thick and creamy
1/2 tsp. lemon extract

I halved the recipe and it made approx. 3 dozen.

Stuffed Cream Cheese Chicken

Ingredients

4 chicken breast

4 frozen puff pastry sheets

4 oz cream cheese (the firm kind)

3 strips of bacon

flat-leaf parsley

1 green onion

1 large egg

pepper
salt

Directions

Start out by combining the cream cheese, cooked bacon, parsley, and green onion together in a bowl. Set aside. Cut the chicken breast down the middle and stuff the cream cheese mixture inside. Sprinkle salt and pepper all over the chicken. 

Roll out the frozen pastry sheets, and then wrap the chicken in the pastry sheets. Brush the egg on the pastry and pop them into the oven at 400 for 35 to 40 min. Or just until the chicken has a temp of 170. 

Thats it, SUPER easy! Treagan LOVED these last night! I wasn't sure how dinner would turn out so I didn't take any pictures. Hence the super professional stolen pictures. You can check out the site Here. They have step by step pictures which are pretty cool :) Hope you guys are all having as fun of summer as we are in NC! Come visit! We even have an extra HUGE bedroom for you! 

Avocado Pasta Salad

What you need. . .

8 oz of bow tie pasta 

1 med sized avocado (cut up into bit sized pieces)

6 strips of cooked chopped bacon

2/3 cup chopped fresh basil 

1/2 cup chopped walnuts

1 cup cut red grapes 

1/2 cup freshly grated parmesan cheese

1 large lemon

1 T of veg oil 

Directions 

Cook pasta and cool in fridge for 45 min

When pasta is cool add the next 7 ingredients in bowl.

then add oil and juice from the lemon.

Toss and serve 

I added the grapes and walnuts,Treag and I thought it needed a little more crunch besides the bacon so we added them in. 

Here is the actually recipe if you want to try theirs. Its pretty yummy for a hot summer day! 

  

Blake's Super Bowl "Must Haves"



      

                                    

Brown Sugared Bacon-Wrapped Smokies

Ingredients

Bacon

Smokies

Brown Sugar

Preheat oven to 350. Cut bacon into 3rds. Wrap bacon around smokies and place on a cookie sheet. Generously cover with brown sugar. Cook for about 20 minutes, or until bacon starts to brown and brown sugar has melted.

Cheesy Chicken Chowder and Rolls

Moses Lake got some snow! We've hardly had any snow this winter, so we were excited when we woke up to lots of snow. When I got a call saying that my Zumba class at Curves got cancelled because of the weather, I was excited because I've been wanting to have the Penas over, but work almost every night. So I thought it was a perfect excuse to make my favorite soup! We love them and can't wait for Brit to have her baby!!! She is due in about 5 days, so hopefully she has it soon!

Cheesy Chicken Chowder

3 cups chicken broth

2 cups diced, peeled potatoes

1 cup diced carrots

1 cup diced celery (I don't put them in, cuz Blake doesn't like it)

1 1/2 tsp. salt

1/4 tsp. pepper

1/4 cup butter

1/3 cup flour

2 cups milk

2 cups grated cheese

2 cups diced cooked chicken

1 can cream of chicken soup

In large saucepan bring chicken broth to a boil. Reduce heat and add potatoes, celery, carrots, salt, and pepper. Cover and simmer until veggies are tender. While simmering, melt butter in a medium saucepan; add flour and mix well. Gradually stir in milk and cook until thickened over low heat. Stir in cheese and cook until melted. Add to broth along with chicken and cream of chicken soup. Stir together, then serve.

Dinner Rolls

1/2 cup warm water (110 degrees F/45 degrees C)

1/2 cup warm milk

1 egg

1/3 cup butter, softened

1/3 cup white sugar

1 teaspoon salt

3 3/4 cups all-purpose flour

1 (.25 ounce) package active dry yeast

1/4 cup butter, softened

With Bread Machine

Place water, milk, egg, 1/3 cup butter, sugar, salt, flour and yeast in the pan of the bread machine in the order recommended by the manufacturer. Select Dough/Knead and First Rise Cycle; press Start.
When cycle finishes, turn dough out onto a lightly floured surface. Divide dough in half. Roll each half into a 12 inch circle, spread 1/4 cup softened butter over entire round. Cut each circle into 8 wedges. Roll wedges starting at wide end; roll gently but tightly. Place point side down on ungreased cookie sheet. Cover with clean kitchen towel and put in a warm place, let rise 1 hour. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
Bake in preheated oven for 10 to 15 minutes, until golden.

Without Bread Machine
In large bowl add warm water and warm milk (I put milk in the microwave for about 30 seconds). Then I add in the sugar and stir until dissolved. Then add yeast and leave it to foam for about 15 minutes. Then I added in the butter, salt, and egg. (If the butter is hot, wait a minute before adding the egg, to make sure it doesn't cook the egg.) Make sure all ingredients so far are mixed well. Then start mixing in flour 1/2 cup at a time. (You might not use all the flour it asks for.) After all ingredients are mixed in let dough raise about an hour. Then punch down dough and form into rolls (any style works). Then once on the pan, let raise for about another hour.  Then bake for about 10-15 minutes or until golden brown in a preheated 400 degree oven.

Pauladeen's Monster Cookies

Recipe

1/4 cup raisins, optional
1/2 cup chocolate chips
1/2 cup multi-colored chocolate candies
1   stick butter, softened
1   12-ounce jar creamy peanut butter
1/2 teaspoon vanilla extract
1/2 teaspoon salt
1 cup granulated sugar
1 1/4 cup packed light brown sugar
3   eggs
2 teaspoon baking soda
4 1/2 cup quick-cooking oatmeal (not instant)

Directions
Preheat the oven to 350 degrees. Line cookie sheets with parchment paper or nonstick baking mats. In a very large mixing bowl, combine the eggs and sugars. Mix well. Add the salt, vanilla, peanut butter, and butter. Mix well. Stir in the chocolate candies, chocolate chips, raisins, if using, baking soda, and oatmeal. Drop by tablespoons 2 inches apart onto the prepared cookie sheets.
Bake for 8-10 minutes. Do not overbake. Let stand for about 3 minutes before transferring to wire racks to cool. When cool, store in large resealable plastic bags.

I made these for Blake's team for their first day of the Winter quarter. I'm not gonna lie, they looked really good! It has been so fun watching basketball this year! Blake's team is really good, and Blake has been doing SO good. He continues to amaze me. I am his biggest fan (and Blake has a lot of big fans in Moses Lake)! A lot of them don't even know him, but will come up to me after games and tell me how good Blake does. I just agree... I am kind of proud of him, and am not afraid to let anyone know. I figure that because Blake is so humble, I can be a proud wife. I wish that everyone that loves watching him play just knew how Blake is off the court. They would love him SO much more than just watching him on the court. I am so glad that I get to be his wife. :) And our future son will be so lucky to have him as his dad!



Blake was the MVP of the after Christmas tournament at Big Bend. Their team won the tournament.

 

He hates when he's here (on the bench). I just have to laugh cuz he just glances at the coaches a couple times every minute waiting for them to tell him to go back in. :) I love how much he loves to play.

I have also loved Blake starting to play, because we've got to have some fun visitors come watch him play. Gary has been so supportive and come to lots of Blake's games; bringing people with him!

My dancers also got to perform at Blake's game. Aren't they adorable? :)