Want to join the Box?!

As I posted a few times ago, I am interested in experimenting with a family recipe box here on my blog. I know you all have delicious recipes and what is better than sharing them with everyone you love?! I have posted instructions on my side bar (to the left) about how to join up as an author so you can post on the blog too.

Leave a comment here on this post with your email address (or you can email me) and I will send you an invitation to author.

Just remember in your posts:

• keep names out of posts... use general terms like "husband" or "mother"
• a picture is preferred so we may see your creations... quality doesn't really matter... just to give us an idea...
• try to keep the recipes easy to follow and if there is anything you would like to add, please make it legibly different.
  
• feel free to comment on other posts as well, with advice, questions, or personal experiences!
  
• try to keep the labels on your post in the ones that have already been made... and try to always put a "time" (30min) label on it...
  

I'm so excited! Thanks for all who read and participate! :)

A New Kind of Recipe Box

So I've decided that I would like to share my fun... I thought it could be fun to have a family recipe box on the accessible Internet. And so... I have finally convinced my mother to join the blogging community! :) With her new-found love of cooking I can't wait to see what she will post for all to enjoy! :)

Let me explain myself once again for any who are new to my little blog... I am a newlywed who doesn't really know too much about cooking. I am excited to learn my new possibilities and my adorable husband is a very willing guinea pig. I have created this blog for a few reasons. 1} some people have asked me for recipes when I make something for a gathering... this makes them easily accessible. 2} I have my own recipes wherever I am. No more needing to remember to bring my recipe everywhere. 3} As I am relatively new to this whole cooking thing, I know many of you out there are full of experience and wisdom... any comments conveying such are greatly appreciated. :) If you try one of the recipes, leave a comment! Tell us how it went!

Happy Cooking!

Mornay Sauce

{so here's the sauce i used to serve with the chicken cordon bleu... hope you like it!}

{ingredients}
2 Tbsp butter
1 1/2 Tbsp flour
3/4 c. chicken broth
3/4 c. half n' half milk
1/4 c. Parmesan cheese- grated {this is where I'm glad I got grated...}

{directions}
1. In a small saucepan, melt butter, stir in flour {stir it in slowly and make sure there are no lumps}
2. Using a whisk, stir in chicken broth and half n' half milk. Bring to a gentle boil. {again, stir it in little increments when adding and make sure its all combined... this will give you no lumps...}
3. Add Parmesan cheese.
4. Simmer for 2 minutes.

{makes 1 1/2 c.}

Chicken Cordon Bleu

{yes I'm trying to make them from scratch and yes, you should be impressed... We'll see how these turn out! I found this recipe one night as I was flipping through my "The I Do Cookbook for the Bride and Groom" I got for my wedding... What's life if you don't try a few new things once in a while right?! Right. So here goes... easily the most complicated recipe I've tried yet (not to worry, its fairly simple) The prep time for this was about 20 minutes and I didn't make it the night before... just 4 or 5 hours before I needed it to be done. I was really surprised at how simple it was...}

{No, I these are not mine... this is what they're supposed to look like}


{Not too shabby if I do say so myself...}

{ingredients}
4 boneless chicken breast halves {i just ended up using two breasts and cut them in half the long way}
1/4 c. seasoned bread crumbs {i ended up using a little more than that, eyeball it and go with it}
1/4 c. grated Parmesan cheese {i'm not quite sure how much i liked the grated... it didn't stick very well to the chicken... next time i might try the cheap powdery stuff...}
4 thin slices of ham {just bough my husband some lunch meat and used that}
4 strips of white cheese (1/2 " thick and 1 " long) {I used about 1 1/4 string cheese stick cut into four pieces}
1/2 c. butter-melted {i used about 6 tbsp. so not quite a 1/2 c.}

{directions}
1. Line a 9 x 13 baking pan with foil
2. Place chicken breasts, one at a time, between two sheets of wax paper or in a plastic food bag {i used a gallon Ziploc}. Gently pound with flat side of a meat tenderizer until each is about 1/4" thick. {i didn't have a meat tenderizer so i used my smooth potato masher... worked well enough}
3. Combine bread crumbs and Parmesan cheese. Set aside {i put them in a shallow Tupperware container. it made it easier to dip into}
4. On Each flattened chicken breast, lay a slice of thin ham. {seriously, all you need is one, even if it doesn't cover your chicken all the way.}
5. place a strip of cheese on top of ham at the end nearest you. {i found that the end easiest to curl first was the wider and roll into the thinner end} Fold edge of chicken breast over cheese, fold in sides and roll up to enclose the ham and cheese as tightly as possible. {honestly, all i did was roll it to the best of my knowledge... and stuck a bunch of toothpicks through it to keep it from falling apart}

*note: when using toothpicks and raw chicken, you will want to pick out the toothpicks before you touch the raw meat... then you keep your box of toothpicks clean.*

6. Dip each rolled chicken breast in melted butter and roll in bread crumb mixture until evenly coated.
7. Place, seam down on prepared pan. Drizzle with remaining melted butter. Cover and refrigerate for at least 4 hours or until the next day.
8. Preheat oven to 425
9. Bake uncovered for 25 minutes or until chicken is no longer pink when lightly slashed.

{serve with Mornay Sauce} {Serves 4}

{This dish freezes well. Increase baking time about 15 minutes if frozen}

Chicken Roll Ups

{This has been my favorite meal for a very long time. Some years ago mom taught me how to make them and I have since been the official 'chicken roll-up cook'. I have made it so many times I could do it in my sleep (you can too... really!) and it never fails to please and impress those who taste it! This recipe has evolved over the years as my mom and I have perfected and simplified it. So Enjoy!}


{ingredients}
2-3 chicken breasts -boneless, skinless {my mom occasionally just has chicken tenders in the freezer... we use those too, just cook as much as you think you might need... we did about ten little ones this last time}
1 pkg (8oz) chive and onion cream cheese {originally the recipe called for regular cream cheese, onion, and chives... but this takes out a couple of steps.)
2 cans cresent roll dough {pillsbury has been the best in the past, but the last few times I've used them they are crumbly when they come out of the can. Really any other brand works just as well.}
1-2 Tbsp. butter or margrine
bread crumbs

{directions}
1. boil chicken {make sure chicken is not pink in the middle.}
2. when chicken is done, cut it into little bite sized pieces. {sometimes I just pull it apart with my fingers and rip it into the size and shape I want. Just be careful not to burn your fingers!}
3. Pre-heat oven to 375.
4. mix cream cheese and chicken pieces together in a bowl. {utensil of choice? my hands, but if you don't like to feel it that much I also like to use my large rubber spatula}
5. open cans of dough and spread out the triangles. {sometimes they require a little reconstruction if they got stuck in the can}
6. divide the chicken mixture onto each of the triangles. {if there seems plenty of mixture on each and you still have some in your bowl, don't worry about it. I consequently never do because someone always comes in to sneak a little bite of the mixture...}
7. fold the dough over the mixture so that there is no mixture showing. Start by folding the two short corners into the middle and then roll the long corner up toward the main part of the roll-up. Make sure to pinch the seams completely shut so the chicken doesn't escape during cooking.
8. Bake them in the oven for 20 minutes or until golden brown. {what you see here is my mom's cooking stone. These work wonders for the roll-ups, but a greased cookie sheet works just as well. I've tried to fit them all in at the same time though and its not as good. just do two batches.}

{serve with mashed potatoes and chicken gravy... makes a delicious meal!}

DElicious Crescent Cheesecake Desert

{another Macey's class discovery, this little delectable is irresistible and is so simple to make! I hope you enjoy it as much as we have!}

{ingredients}
2-3 cans crescent rolls {Pillsbury are the best to use, but the others work well enough}
2 (8oz) packages cream cheese
1 tsp. vanilla
1 c. sugar
1/2 c. butter

{directions}
1. Preheat oven to 375 degrees.
2. Spread one roll of crescent rolls in the bottom of a greased 9X13 pan. {try to keep them seamed together.}
3. Cream sugar, cream cheese, and vanilla together. Spread over dough.
4. Put the other can of dough on top of the creamed mixture. {the to cover the pan all the way, you may need the other can of dough... every time i've done it i have done it in an 8X11 pan and it works alright. it does work better in a 9X13.}
5. Melt the butter and spread it on the top.
6. Bake for 15 minutes or until the rolls are golden brown. {if they are not golden brown, you will be disappointed...}

{optional toppings... anything you want! fruit, fruit jam, chocolate sauce, caramel, whatever you heart desires would be delicious!}

Gourmet Crock Pot Roast

{brought to you by the same favorite teacher at Macey's... this recipe has so many different flavors its hard to tell what to compliment first! I made this the other day with a pork roast. We ate ours as pulled pork with BBQ sauce the first night and on our Navajo Tacos the next night. There are so many options and it tastes great with whatever you want to add to it! Enjoy!}

{ingredients}
1 (3-4lb) beef or pork roast {most any cut will do}
1-2 cups of Sprite or 7-up {i used one of the 12 oz bottles of Sprite so i didn't have a flat 2 liters of soda...}
2 cloves of garlic- crushed
1/2 c. soy sauce
1 tsp. Liquid Smoke {see below}
1 tsp. salt
pepper to taste

{directions}
1. combine ingredients in a large crock-pot.
2. cook on low heat for 6-8 hours or until meat shreds easily with a fork.

{i found a bottle that looks just like this at Walmart next to the BBQ sauces. i do know that Macey's also has it and i would assume it would be in the same place...it was less than a dollar and totally worth it. the liquid smoke gives the meat the flavor of the grill... and it smells just wonderful.}