New Blog....

I am excited that Melissa started this
fun adventure for us Treasures. It
will give us new ideas for meals and
unite us in a fun way. I am not posting
today, because I have to go to work,
but I will be looking for some recipes
soon to share with all of you. Later!

A few of my favorite recipes

The way this came about, is really pretty simple.  I have wanted to start a recipe blog, and the other day I was on the phone with Allyson (my aunt) and I was telling her this.  When I had the thought of let's get her, and my Mom, and my other 2 aunts to all combine & do this.  So, TAH DAH!  There you have it.  So hopefully this will be a fun blog of old & new recipes, memories of good times shared. 


I guess that I will be the first to post a couple of recipes.

Allyson's Winter Salad

1 bag of Romaine lettuce hearts

2 large pears (peeled, cored, and sliced)

2 large apples (")

4 oz Swiss cheese, grated

1/2 cup cashews

1/2 cup craisins

Mix all together. Set aside while you make the dressing.

Dressing:

2/3 cup olive oil

1 tsp dijon mustard

1/2 cup sugar

1/2 tsp salt

Add all ingredients together in the blender; blend.  The longer you blend the better it tastes.  at the end add 

1 TBSP poppy seeds.  Mix well & pour over salad.

My favorite Chicken Pot Pie.  Just a little back story, after I had Parker, we had just moved in a new ward & the Relief Society Pres. (who I ended up serving with) made this for us & brought it over.  I love this!  The tarragon in it add amazing flavor.

Tarragon Chicken Pot Pie

4 TBSP plus 1 tsp butter

3 TBSP flour

1 can chicken broth

1 med onion, chopped

1 cup frozen peas, thawed

1 pie crust

1 1/2 tsp dried tarragon 

3/4 tsp salt

1 cup evaporated milk

a handful of chopped carrots

1 1/2 cups coop chicken

In a pan melt the butter, add the flour, whisk.  Cook on low til golden brown, then add the chicken broth, 2 TBSP at a time. Let this cook & get bubbly.  Then add the tarragon and salt.  Increase the heat to med high.  cook for 5-7 minutes.  Melt 1 tsp butter, cook onion and carrots til tender about 10 minutes.  Stir in peas.  IN a 9x9 pan  add the chicken, veggies and the sauce.  Cover with the pie crust.  Bake at 400 degrees for 35 minutes.

My Mom's Best Hot Fudge Sauce (EVER)

Mix in a saucepan:

2 cups sugar

4 TBSP flour

4 TBSP cocoa

Add: 1 large can evaporated milk

1 cube butter

1 tsp vanilla

Boil for 3-5 minutes, stirring constantly.  Serve over ice cream, brownies, or whatever else suits you.  

This is so GOOD!

My new favorite waffles, I got it from Taste of Home, they are super yummy!

Cran Orange Waffles

1-1/4 cups all-purpose flour

• 1/4 cup whole wheat flour
• 4-1/2 teaspoons sugar
• 4 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 1 egg
• 1 egg white
• 1 cup fat-free evaporated milk
• 1/2 cup orange juice
• 2 tablespoons canola oil
• 1 teaspoon grated orange peel
• 1/3 cup dried cranberries
• 3 tablespoons chopped pecans
• 
  
  CRAN-ORANGE SYRUP:
• 1 cup fresh or frozen cranberries
• 1/4 cup sugar
• 1/2 cup orange juice
• 2 tablespoons water
• 2 tablespoons maple syrup
• DIRECTIONS
• In a large bowl, combine the flours, sugar, baking powder, salt and baking soda. In another bowl, whisk the egg, egg white, milk, orange juice, oil and orange peel; stir into dry ingredients just until blended. Fold in cranberries and pecans.
• 
  
• Bake in a preheated waffle iron according to manufacturer's directions until golden brown.
• For syrup, in a small saucepan, combine the cranberries, sugar and orange juice. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Remove from the heat; cool slightly.
• 
  
• Remove 1/2 cup cranberries with a slotted spoon; set aside. In a blender, combine the water, syrup and remaining cranberry mixture; cover and process until smooth. Pour into a serving dish; stir in reserved cranberries. Serve with waffles. Yield: 6 waffles (3/4 cup syrup)
• 
  
• Cilantro Ranch Chicken
• Rub Chicken breasts with cumin, chili powder & oregano, put in crock pot & pour a can of chicken broth. Let cook for 1 hour.
• Then mix together & add the following:
• 
  
• 1/2 cup Sour Cream
• 1/2 cup Mayo
• 1 16 oz. jar Green Salsa Verde (mild)
• 1 pkg Ranch Dressing
• 1/2 cup Buttermilk
• 1 cup fresh Cilantro
• 2 Garlic cloves
• 1/4 tsp Cayenne Pepper
• 2 TBSP Lime Juice
• 1/2 tsp Cumin
• 1/2 cup Sugar
• Salt
• Mix together & pour over chicken . Cook for 4-6 hours.
• 
  
• Cilantro Lime Rice
• 2TBSP Butter
• 1 large Lime
• 1 1/4 cup uncooked Rice
• 2 TBSP chopped Cilantro
• 2 1/2 cups Chicken Broth
• 1/4 tsp Cumin
• 3/4 tsp Salt
• 
  
• IN a pot add chicken broth, butter, & salt; bring to boil. Add rice. Cook rice according to the instructions on the box. Before serving add lime, cilantro, & cumin.
• Serve chicken, rice & black beans.
• 
  
• So, there are a few of my favorites.  There will be more to come & hopefully I will be able to add some pictures next time. 
•  Happy Cooking!
• Melissa