Nordstrom Cafe Salad

Hello People,

Tomorrow I am going to make my favorite Nordstrom Cafe Salad . . . so exciting . . . I will post it for you!
Love,
Janette

Coconut Bread . . . for Betsy

Hi Betsy,

Here is the recipe. You will love it!

Coconut Bread

Here is the recipe:

4 eggs
1 c. salad oil
3 c. flour
2 c. sugar
2 t. coconut extract
1/2 t. baking powder
1/2 t. salt
1 c. buttermilk
1 c. coconut flakes
1 c. chopped nuts

Spray 3 small pans with Pam. Preheat oven 325 degrees.

Beat eggs. Cream in sugar, oil and coconut extract. Then add floor and dry ingredients. Then add milk, coconut flakes and nuts. Beat well.

Pour into 3 loaf pans. Bake for 45 minutes at 325 degrees.
(If you use a Bundt pan, bake 1 hour and 20 min.)
Loaves will be golden brown and crack a bit.

Glaze: In a saucepan:
1 c. sugar
1/2 c. water
2 T. butter

Bring to a boil and boil for 5 minutes, stirring constantly. Remove from heat and add 1 t. coconut extract.

While the loaves are still warm (fresh from the oven) pour the glaze over each loaf. Let them cool in the pan to let the glaze absorb all over the loaf.

Gently remove from pans, cover with saran wrap and refrigerate. It tastes great straight from the oven or even better nice and cold from the fridge!

Enjoy!
xo,
Janette

Pork Chops and Homemade Applesauce

My Mom used to love to make pork chops and homemade applesauce for dinner. It was yummy! So, since it is apple season, throw a bunch of apples (check which ones are best for baking at the store) into a pot, add some water and let it simmer down.


Just keep it simmering, add more water if necessary, stir and smash the apples as they cook, so easy and yummy. When it is done you can add cinnamon or a little sugar if you like it sweet. If you are in need of a real recipe, look up trustworthy Betty Crocker. The finished product:



My Mom would cook the pork chops in the broiler, there was often some good burned ones for dinner. I like to barbecue them. I also like the ones that have some bone in them, they cook easier, they are more tender and have more flavor, to me at least.


Then I love garlic potatoes, I do, I love them. I like to use the cute little red potatoes because you don't have to peel them, I don't like peeling, not at all.



Boil them until they are soft, smash them, add butter, whipping cream, Parmesan cheese, and lots of garlic . . . yummy!



Then I made my most favorite new bread, called, "The Bread" by The Pioneer Woman. So, good, I ate half the loaf. Gregg made me stop, it was serious.




If you want to see her pictures go to: www.thepioneerwoman.com, here is the recipe:

Recipe: The Bread
Prep Time: 5 Minutes | Cook Time: 15 Minutes | Difficulty: Easy | Servings: 12

Ingredients
1 loaf French Bread, Split Lengthwise
2 sticks Regular (salted) Butter, Softened
Preparation Instructions
Preheat oven to 350 degrees.
Spread one stick of softened butter on each half of the loaf.
Place on a cookie sheet and bake for 10 minutes, or until butter is melted and starting to soak into the bread.
Crank on broiler and broil bread for 3 to 5 minutes, watching the whole time. Remove when butter has started to brown and blacken. Don’t under-broil it! The flavor really kicks in when the butter’s color changes.
Slice into strips and serve immediately.

Have Fun!
jpt

Quick Monkey Bread

I got this recipe from the very best Abby a long time ago. I was just looking at a can of refrigerator biscuits and the recipe was on the can of biscuits! They copied Abby! These my 8 friends are good, I do not lie. They don't love them as much when I put nuts on them but I love them more, it is a continual battle but they are good both ways and you will love them.


Quick Monkey Bread

1/2 c. chopped pecans
1/2 c. sugar
1 t. ground cinnamon
3 - 10 oz. cans buttermilk biscuits
1 c. firmly packed brown sugar
1/2 c. butter, melted

Sprinkle pecans evenly on the bottom of a well-greased Bundt pan (I just use Pam). Set- aside.

Combine sugar & cinnamon. Cut biscuits (use scissors) into quarters, roll in sugar and cinnamon mixture. Layer or I just toss them in the Bundt pan. Combine brown sugar and melted butter. Pour over dough.

Bake at 350 degrees for 30 - 40 min. Cool for 10 min. They will tempt you like this:



Then invert onto a plate and you will have this:

Tuscany Potatoes

These are my Dad's favorite potatoes. He makes them everytime he comes to visit. He loves to cut then into perfect little cubes, which I have a hard time doing. My sister-in-law Becky, a fabulous cook and all round perfect person, gave me the recipe. They are soooo good though . . . here is what they look like before they are cooked:



Then after:


Tuscany Potatoes

Peel & cut Yukon Gold potatoes into 1/4 " cubes. Spread potatoes on greased cookie sheet ( this aids greatly in the clean-up). Drizzle olive oil, salt, pepper on top of potatoes, toss to blend. Add 1 - 2 bay leaves, crumbled on top.

Bake 400 degrees for 1 hour or 450 degrees for 45 min., until they are golden brown. Remove bay leaves before eating and enjoy!

60 Min. Rolls

Alrighty, you are going to thank me for posting these rolls. I make them on most Sundays, they are easy, fast and so yummy! So, break out your mixer and thank me later.

60 Minute Rolls
4 - 5 c. all purpose flour
3 T. sugar
1 t. salt
2 pkgs. active dry yeast (2 1/4 t. per package)
1 c. milk
1/2 c. water
1/4 c. butter or margarine

Place 3 1/2 c. flour, sugar, salt, and undissolved yeast into your mixing bowl. Mix.

Combine milk, water, and butter in microwaveable bowl. Heat in the microwave just until the liquids are very warm (the butter does not need to melt all they way). Take it out and stir it a bit to even distribute the heat, it should be warm!

While mixing, gradually add liquid to flour mixture, about 30 seconds. Mix 1 minute longer.

Continue mixing, add remaining flour, 1/2 cup at a time, until dough clings to hook cleans to sides of bowl, about 5 min. Knead in mixer 7 -10 min. longer or until dough is smooth.

Place in greased bowl, turning to grease top. Cover, let rise in warm place, free from draft, for 15 min. I just put the lid on my Bosch and let the dough rise in there.

Turn the dough onto floured board. Shape as desired. Cover, let rise in slightly warm oven (90 F) for 15 min. I cover mine with a light dish towel and let then rise on the counter. Here is what mine looked like on Sunday:


Bake at 425 degrees for 8 - 10 min. Brush with a little melted butter and try not to eat them all before dinner!

There you have it friends, 60 Minute Rolls.
xo,
jpt

Double Chocolate Cake

This is one of my families all time favorite cakes. It is so rich, chocolaty, yummy! I got the recipe from my best buddy Liz and Gregg's Mom, Louise. Here's another picture because it looks to good!



Double Chocolate Cake

1 pkg. chocolate cake mix
1 pkg. instant chocolate pudding
1/2 c. oil
4 eggs
1 c. water
1 c. chocolate chips

Beat the cake mix, chocolate pudding, oil, eggs and water until mixed. Then fold in the chocolate chips. Pour into a greased Bundt pan.

Bake 350 degrees, about 1 hour. Let cool in pan, then turn out onto cooling rack to cool completely.

Once cooled, drizzle a nice chocolate glaze in top:
1/2 pkg. powder sugar
1/4 c. cocoa powder
1/2 t. vanilla
2 T. milk (you will need to add more until it is a consistency that you can drizzle (not let run down) your cake.

Enjoy!

Hot Chicken Salad

All I can say about Hot Chicken Salad is that "my people" love it. Every time I make it, they eat the whole pan, yep, every time. I am not a casserole lover, the exact opposite but there is something about this dish that even I can't resist. It is warm, a bit tangy, crunchy, and just kind of comforting to eat. Here you go:

Cut up some chicken, celery, hard boiled eggs, green onion just like this:


In a bowl add all of the above plus cooked rice (I use brown), slivered almonds. It should look like this:


Mix it all together:


Time for the dressing. Put in a bowl: mayonnaise, salt, pepper, Accent (I don't know why but I put it in our of duty) and lemon juice.


Mix it together with a spoon:


Pour it into your chicken mixture:


Blend it together:


Spread into a baking dish like so:


Next, melt some butter:


Pour it on top of some Rice Krispies and stir it around:


Spread it on top of your chicken mixture, put it in the oven!


15 - 20 minutes later . . . dinner is ready!!!


When I worked at the BYU Hosting Center, my friend Hazel would make this for luncheons and other events. I was a very picky eater, still am to some extent, but back then I was bad. One day Hazel made me sit down and give her Hot Chicken Salad a try and then I realized what I had been missing. Hazel was a great cook, she died of throat cancer in 1983, so sad. But I have many of her recipes to keep her memory alive.

Hot Chicken Salad
4 c. white chicken meat, cooked and cut into chunks
2/3 c. slivered almonds
2. c. finely chopped celery
1 T. minced green onion
8 oz. can sliced water chestnuts (I left these out, my people don't like them but they give it a nice crunch)
4 hard cooked eggs
1/2 c. cooked rice

Blend all ingredients together and spread into baking dish.

Combine and Mix:
1 1/2 c. mayonnaise
1/2 t. salt
1/2 t. pepper
1/2 t. Accent (out of duty)
2 T. lemon juice

Stir above ingredients into chicken mixture. Top with crushed potato chips (Hazel used Ruffle's and they were good!)

Place in 9 x 12 pan. Bake 375 degrees 15 min.
DO NOT Over Cook!!!!

Peach Glaze

Hello my dear 8 friends

Yes, this is really me. I am sorry I haven't blogged but I just have had such a hard time getting to the computer . . . excuses, excuses.

Please send me any of your new favorite or old favorites and I'll put them on the blog.

So, to start off here is a new recipe from the very best, Abby:

I thought you might like this Peach Glaze I served with Holly's Pork Tenderloin....it was a huge hit with my people and since it is peach season....

Peach Glaze
1/2 cup. chopped onion
1 T. olive oil
2 T. honey
1 t. Worcestershire sauce
1 T. brown sugar
2 T. apple cider vinegar
10 ounces peaches, chopped small

Saute onions in olive oil. After onions turn white, add the remaining ingredients and then bring to a boil. Lower to a simmer and cook until glaze thickens.
I served the glaze in a small bowl on the same platter as the sliced tenderloin.

I am going to try it out on Sunday. If any of you try it first, let me know!

All my love,
Janette

Giada De Laurentiis Marinara Sauce & Meatballs

This is Gregg's favorite meal and now it is Sarah Jane's too! Sooooo good!

Giada's Marinara Sauce:

1/2 cup extra-virgin olive oil

2 small onions, finely chopped

2 garlic cloves, finely chopped

2 stalks celery, finely chopped

2 carrots, peeled and finely chopped

1/2 teaspoon sea salt

1/2 teaspoon freshly ground black pepper

2 (32-ounce) cans crushed tomatoes

2 dried bay leaves

In a large casserole pot, heat the oil over a medium-high flame. Add the onions and garlic and saute until the onions are translucent, about 10 minutes. Add the celery, carrots, and 1/2 teaspoon of each salt and pepper. Saute until all the vegetables are soft, about 10 minutes. Add the tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour. Remove and discard the bay leaf. Season the sauce with more salt and pepper, to taste. (The sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm over medium heat before using.)


Recipe: Turkey meatballs in tomato sauce
Chef: Giada De Laurentiis
Ingredients
1/4 cup plain dried breadcrumbs
1/4 cup chopped Italian parsley
2 large eggs, lightly beaten
2 tablespoons whole milk
3/4 cup grated Romano cheese
3/4 teaspoon salt
3/4 teaspoon freshly ground black pepper
1 pound ground turkey
1/4 cup extra-virgin olive oil
5 cups Marinara Sauce (see above)
Baking Directions
In a large bowl, stir together breadcrumbs, parsley, eggs, milk, 1/2 cup of the cheese, and 3/4 teaspoon of each salt and pepper. Add the turkey and gently stir to combine, being careful not to overwork the meat. Shape the meat mixture into bite-size balls. In a large skillet, heat the oil over a medium-high flame. Working in batches, add the meatballs and cook without moving or turning the meatballs until brown on the bottom, about 3 minutes. Turn the meatballs over and brown the other side, about 3 minutes longer. Continue to cook until all the sides are golden brown. Add the Marinara Sauce and bring to a boil. Reduce the heat and simmer until the flavors blend, about 5 minutes. (The meatballs can be made up to this point 1 day ahead. Cool, then cover and refrigerate. Rewarm before continuing.) Transfer the meatballs to a platter, sprinkle with the remaining cheese and serve.
Serving Directions
To serve with pasta: Bring a large pot of salted water to a boil. Add the penne and cook until tender but still firm to the bite, stirring occasionally, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.
Using a slotted spoon, transfer the meatballs to a serving bowl. Sprinkle with the remaining cheese. Place the cooked penne in the skillet with the remaining sauce and toss to coat. Transfer the pasta in a separate large serving bowl, and serve with the meatballs.
Tips
Side bar: The meatballs can be made ahead of time and reheated in a 250-degree oven before serving. They can also be made into mini meatballs and served as an appetizer.
Serving Size
Makes about 3 dozen meatballs; Cooking time: 30 minutes

Morning Smoothies

My neice Sarah Jane came to visit and she made us this morning smootie. I must admit, at first I was very, very skeptical about tasting this but I was brave and gave it a taste and lo and behold . . . . it wasn't nasty . . . as a matter of fact it was pretty good . . . my teenagers even ate it! Now that is amazaing.

Sarah Jane makes it for her little girls every morning. It has enough vitamins packed into it to last them for days and days! I began to tell other friends about "The Morning Smoothie" and apparantly there are many variations out there.

Here is Sarah Janes:

First, fill your blender up with washed spinach leaves about this full:


Put 15 to 20 carrots on top of your spinach:


Next FROZEN (it makes a big difference) strawberries, about this much:


Next FROZEN bluberries, about his much, it is almost to the top of my blender now:



It actually looks kind of pretty now doesn't it! Next add apple juice, to about the top of the spinach leaves:


Then blend away, add more apple juice if it won't blend! My kids add a banana at this point too . . .it is up to you . . . go crazy!


Tadaaa!


Pour into pretty cup and be amazed how good it tastes, how good it is for you and how many less veggies you need to eat today!


xo,
janette

Garlic Roasted Potatoes

Morgan Jean, this ones for you!

These are my latest summer favorite food. I make them at least twice a week, I crave them, I love the garlic smell as they cook. Here is what you need:



Wash and then cut the little red potatoes into quarters:



Mix all of the above ingredients in a bowl, toss in your potatoes and mix them all around. Spray your pan with Pam (this helps reduce anger when you are trying to clean the pan), spread the potatoes all around.



Then bake them until they are golden brown and nice and crunchy. Some day I will remember to take a picture before me and the children eat them all gone. If that ever happens . . . . . In the meantime, here is the recipe.

Garlic Roasted Potatoes

3 lbs. small red or white skinned potatoes
1/4 c. olive oil
1 1/2 t. salt
1 t. ground pepper
2 T. minced garlic (6 cloves)
2 T. fresh minced parsley

Preheat oven 400 degrees.

Cut the potatoes into quarters and place in a bowl with the olive oil, salt, pepper, garlic. Toss until potatoes are well coated. Spread out into one layer on greased cookie sheet. Bake for at least 1 hour, flipping once or twice with a spatula. (I never flip them I can never remember to do that and they still turn out good.)

Toss with parsley, season to taste and serve nice and hot.

Twice Baked Potatoes

Hi Ray,
Twice Bakes Potatoes are so easy! You can put more or less of anything and they still taste great. There are lots of great recipes for them out there in the world, everyone makes them their own way; but here is how I make mine:

First, wash, stab a knife in your potato (so it doesn't explode in you oven. . .it can be messy), and bake it at 425 degrees for 45 min. or until a knife goes through it.


Them, cut them in half, if your are wimpy, let them cool, if you are brave, go onto the next step:


Scoop out the inside, trying to leave the skin intact:


Toss a nice chunk of butter in with the potatoes and mash them up:



For 8 good sized potatoes, I put in about 1/4 c. butter:


For 8 potatoes I put in about 1/2 c. to 3/4 c. sour cream and the same about of Ranch Dressing:


Up to this point I have been using a potato masher, now I just stir in with a spoon a big handful of green onions,


Then stir in a big handful of sharp cheddar cheese, add salt and pepper and more sour cream if they don't look creamy enough:


Line up all of your potato skins nice and pretty like this if you are crazy like me:


Spoon your potato mixture into the shells like so:


Sprinkle more cheese on top and some bacon if you have it:


Bake at 350 degrees for 30 min., or until light brown and bubbly:


That's it girl friend . . . enjoy!