I know it's been a while and we all seem to have run out of recipes because we just make the same dinners over and over, but here are a few things I tried lately that I thought were worth mentioning.  I recently went to Cooper's Hawk with my sister's in law, and it was delicious!  We were perusing the dessert menu when Bethany almost had an aneurysm because they had something called "Banoffee Pie".  I never would have even glanced twice at it because at first glance it looks like something made with coffee, right?  WRONG.  Banoffee stands for Banana-Toffee.  It was a fabulous little pie with a graham cracker crust, carmelized/chewy bananas on the bottom, caramel-y/toffee filling, and whipped cream on top.  It was heaven.  I wanted to cry, it was that good.  I tried it at home, and now I'm in trouble.  Here's the recipe.

Banoffee Pie

1 package graham crackers (9 crackers)
1/2 stick butter, melted

Combine, and press into the bottom of a pie dish. Bake at 350 for 5 minutes.


1 stick butter

1/2 C. brown sugar

1 can sweetened condensed milk

3-4 bananas (depending on size), sliced thinly

Combine butter and sugar in a thick bottomed saucepan, heat and stir until combined.  Add sweetened condensed milk - mix well, bring to a boil.  Add bananas, let cook 3-4 minutes until toffee has started to thicken and turn darker.  Pour into baked crust, let cool.  Chill until set - at least 2 hours.  Serve with whipped cream on top - optional: shave dark chocolate on top of whipped cream.



The other Amazing thing I tried this week (yes, another dessert) were key-lime truffles.  I had pinned this recipe from Pinterest like 4 months ago, and I was in search of a new recipe to try and it caught my eye again.  Levi is out of town on business, and his most favorite chocolate in the world is the key lime truffles from See's.  I decided to try them out.  I've eaten 8 already.  They were SO much easier than I thought they'd be.  The trickiest thing about the whole process was getting into a dipping rhythm - I finally found one that worked, and they mostly turned out really nice looking.  I'll add my dipping notes after the recipe.

Key-Lime Truffles - yes I took this photo - these are the actual truffles I made today!

Sugar cookie recipe:
1 C. sugar
1/2 C. shortning (I used coconut oil)
1 egg
1/2 C. sour cream
2 tsp. vanilla
1 tsp. baking soda
1/2 tsp. salt
3 1/2 - 3 3/4 C. flour
Cream sugar and shortning.  Add the egg, sour cream, & vanilla.  Mix well.  Add salt, soda, and flour.  Mix well and refrigerate  AT LEAST 2 hours.  (I did mine the night before and chilled it overnight.)  Roll out thick on parchment paper (I have a silicone mat I used - and love) or plain cookie sheet - should be like 1/2 an inch.  Bake at 350 for 18 minutes.  Don't let the edges get too brown - once the bottom starts showing brown, you're done! (Mom, that note is especially for you.  I know you like crunchy sugar cookies, but this HAS to be soft or it WON'T WORK.)  Let cool completely.

Filling Recipe:
1 mega sugar cookie (above)
2 packages cream cheese, room temperature
1/2 C. lemon and lime juice combined (use real lemons and limes if you can, and add the zest from both) - add more juice if not tart enough.

Crumble mega cookie into mixer, add cream cheese and lemon/lime juice.  Beat until mixed thoroughly.  Consistency should look almost sticky when beating, but will not stick to bowl or hands.  Roll into 1" balls - chill at least 1 hour.

Coating:
2 packages ghirardelli white chocolate chips
several Tbsp. coconut oil or shortning

Combine 1 package chips at a time in bowl with maybe 2? Tbsp. shortning (or what have you) and microwave in 30 second intervals until melting.  Stir until smooth.  The consistency needs to be easily stirrable (not like frosting) but not too liquidy.  Err on the side of too thick - if it gets too thin it will just slide off the filling.
Dip truffle centers in chocolate, coating completely and place on wax paper.  Chill until hardened.  Refrigerate to store!  SO DELICIOUS.

Dipping Notes:  My method was to drop them in, coat and scoop them up with a fork, use a toothpick to scrape the underside of the fork of all excess chocolate, then use the toothpick to slide it off the fork (holding the fork vertically) onto the pan and using the toothpick to smooth the chocolate over any uncovered sides.  It's definitely a technique you have to practice.

Melissa

By request, here is the 6 (well, 7) grain cereal recipe I created:

I use whole, un-ground grain berries for this - I have a little hand grinder attached to my kitchen counter and I grind it right when I'm ready to use it!  Of course you can pre-grind whole batches or combine pre-ground grains, but I feel like I lose vitamins and nutrients that way.

2 C. Oats
2 C. Wheat
1 C. Buckwheat
1 C. Barley
1 C. Rye
1/2 C. Flaxseed
1/2 C. Millet

For grinding as you make it:
2 servings =
1/3 C. berries
1 1/2 C. water
dash salt (opt.)
Grind grains just finely enough to crack millet & flaxseed. Bring salt & water to a boil, stir in cereal with a whisk to prevent lumps.  Cook 2 minutes continuing to stir, serve with raisins or craisins for extra sweetness!

For pre-ground cereal:
1 serving =
1/4 C. ground cereal
3/4 C. water
dash salt (opt.)
Cook as instructed above.

Melissa

Chinese Lettuce Wraps

So I actually made these from a store-bought kit, but I do have my own recipe, and thought I'd share it - (it makes a LOT):

3 Tbps. butter

3-4 chicken breasts

2 sm. cans water chestnuts

1/2 pkg. mushrooms, minced

3 Tbsp. chopped green onions

1 tsp. minced garlic

1-2 heads iceburg lettuce

4 Tbsp. soy sauce

4 Tbsp. brown sugar

1 Tbsp. vinegar

Butterfly chicken breasts, fry in butter (cook all the way through), set aside. Mince chestnuts, mushrooms, garlic & onion. Mix soy sauce, brown sugar & vinegar. Mince chicken. Combine all in a frying pan, heat through. Serve wrapped in lettuce leaves - use special dipping sauce.

*Special Dipping Sauce*

1/4 c. sugar

1/2 c. water

2 Tbsp. soy sauce

2 Tbsp. vinegar

2 Tbsp. ketchup

1 Tbsp. lemon juice

1/2 Tbsp. chili garlic sauce

Homemade Mac & Cheese

This is the one that uses Velveeta, sour cream, cottage cheese, and cheddar - it's SO good! This time I added cubed ham to it. We ate it with broccoli. I'm pretty sure I've posted the recipe before.

Chicken Broccoli Casserole

I LOVE this recipe - it's one of the few I have memorized by heart, and I don't even make too often. You know how you make something and it's good the day you eat it, and then you look at the cold leftovers in the fridge and think "ugh - its not appetizing anymore"? Well that never happens to me with this recipe - I actually hide the leftovers so I can eat them all myself for like 3 days in a row!

2 chicken breasts

2 heads broccoli

1 can cream of chicken soup

1 c. sour cream

1c. water + chicken broth

2 c. cheddar cheese (or colby jack)

Pre-heat oven to 350 - wrap chicken in foil (shiny side in) sprinkled with sea or kosher salt. Bake for 30-40 minutes. Remove chicken to cool, pour all chicken broth into measuring cup & add water until you have 1 C. Mix broth/water with cream of chicken soup & sour cream. Cut broccoli, and steam until 1/2 cooked (do not cook all the way). Cut chicken into bite sized chunks & combine with broccoli in 9x13 baking pan. Pour sauce over, and sprinkle with cheddar cheese. Bake @ 350 for 30-35 minutes while cooking some rice (our favorite is 1/2 white 1/2 brown rice). YUMMMMMMYYYYYY!

Yogurt with berries & homemade Granola

I started eating this about a week ago when I felt like I needed more dairy in my diet, and it just tastes good. I buy vanilla yogurt from the store, frozen raspberries, and make my own granola. I just thaw some raspberries in the microwave for like 30 seconds, stir them into the yogurt, and top it with granola. YUM!

Here's my recipe for granola:

4 C. rolled oats

4 C. wheat flakes

1/4 C. each soy flour, buckwheat flour, cornmeal, & barley flour (or 1 C. combo of any of those)

1 C. sunflower seeds

3 Tbsp. ground flax

3 Tbsp. ground sesame seeds

1 C. dry milk

1/4 tsp. each cinnamon & nutmeg

coconut flakes

Mix all together. In another bowl mix melted butter, peanut butter & honey until you get 3 c. Mi with dry ingredients. Spread on ungreased cookie sheet. Bake @ 350 for 1/2 - 1 hour, stirring every 10 minutes toward the end. Cool, and add any other ingredients (like craisins). BE CAREFUL - this burns easily!

And of course, a cheesecake. I had to make up a new one for a birthday, and it turned out SO GOOD. Here's the link - please check it out! http://www.cheesecakesmadeeasy.com/coconut-cheesecake-with-mango-glaze/

Last few days.  This is nothing fancy, I'm just putting this down in case anyone is seriously out of ideas.
1.  Spaghetti and salad
2.  Frozen burritos and salad
3.  Steaks and winter squash, roasted in the oven, scooped out, mixed with butter and salt.
4.  Ham sandwiches with all the fixings.
5.  Grilled cheese and tomato soup
6.  Cheese fries of course!
7.  Boiled potatoes made into hash browns, fried eggs, sausages.
8.  Pumpkin chocolate chip cookies and milk.
9.  Fried chicken and mashed potatoes.  I love me some fried chicken.  Minnie don't burn chicken.  I use lard instead of Crisco though.  I just crush whatever crackers I have available, dip the bony (or boneless) chicken in beaten egg, then in cracker crumbs, then fry it in a 1/4 inch of lard until it is golden.  Sometimes I have to add more lard when I turn it over.  At this point, boneless is usually done, but bony chicken will need to be put in the oven for 20-30 min until the juices are running clear.

Patrea

Here's a few things we've been eating lately!

Baked Potatoes:
I rub them with olive oil and rub coarse salt on them, then stick them in the oven( right on the rack) at *325 for 90 min.

Breakfast Taquitos with Lime-chipotle dip:
2 tsp olive oil
12 eggs
1/2 c sour cream
1/2 tsp salt
1/4 tsp black pepper
1/2 tsp garlic powder
1 1/2 c shredded pepper jack cheese
1/4 c chopped roasted red bell peppers
1/4 c chopped green onions
1/4 c chopped cilantro (I don't like the taste so I do a little less)
1-2 tsp hot sauce (like Tabasco or Cholula)
16 6-inch four tortillas
cooking spray or olive oil

dipping sauce
1 1/2 c sour cream
1 T fresh lime juice
1/4 tsp chipotle chili powder
1/2 tsp salt

1. Preheat oven to 425. Line a baking sheet with tin foil. Spray with cooking spray.
2. Heat olive oil in a large skillet. Crack eggs into large mixing bowl. Whisk in sour cream, salt, pepper, and garlic powder. When skillet is hot, add egg mixture to pan. scramble eggs and remove when slightly undercooked. Add cheese, red peppers, green onions, cilantro, and hot sauce. Gently fold to combine.
3. Warm tortillas in the microwave. Place 1/4 c egg mixture in each tortilla and place on baking sheet so they are not touching.
4. Spray tortillas with cooking spray and bake for 15 min or until edges are golden brown and crisp.
5. While taquitos are baking, make dipping sauce. Whisk together!


Louisiana syle Rice and Beans-

Still my all time favorite dinner, I've posted it before!


Grilled Tuna and cheese sandwiches:
Mix tuna and mayo. Spread and bread and top with cheese. Butter each side of sandwich and grill!

Lemon Zucchini Fettuccine:

2 large chicken breasts
2 lemons, divided
1/4 c plus 3 T olive oil, divided
2 T red wine vinegar
1 T salt
2 medium zucchini
salt and pepper
5-6 cloves garlic
8 oz fettuccine
Fresh basil (about 1/2 c)
Fresh oregano (about 1/4 c) or about 1 T dried oregano
1 c grated Parmesan cheese

1. Place chicken in a zip lock bag with the juice of one lemon, 2 T olive oil, and red wine vinegar. Let marinade for 15- 30 min.
2. Start water boiling for Fettuccine. While waiting, slice zucchinni in half lenthwise. Drizzle with 1 T olive oil and spinkle with salt and pepper.
3. Mince garlic cloves. In small sauce pan on stove, place 1/4 c olive oil and and add garlic. Turn burner on low so it can warm.
4. When water is boiling, add pasta
5. Remove chicken from bag and salt and pepper both sides. Place chicken and zucchinni on grill
6. Chop herbs and prepare the cheese. Zest both lemons and juice the one that hasn't been juiced.
7. When zucchini and chicken are done, chop them
8. Reserve 1/2 c of pasta water. Drain the pasta and immediately place in a big bowl. Add everything together and toss, if it is too dry and the pasta water and some more olive oil.

Chicken Parmesan Casserole:

Ingredients:1/2 Jar Pasta Sauce
2 Cups Parmesan/Mozzarella Cheese Blend
2-3 Chicken Breasts, Poached and Shredded
1/2 box (corkscrew) Pasta (about 3 cups)

1. Cook Pasta according to package directions, and preheat oven to 350 degrees.
2. In large bowl, mix Pasta, shredded chicken, 1 c. of Cheese, and pasta sauce together. Stir until everything is combined.
3. Pour pasta mixture into 9×13 inch baking dish. Cover with the remaining cheese, and bake for 15 minutes or until macaroni salad is heated through and cheese has melted.

Muffins:

Just a mix we had leftover from Christmas on a night when we wanted a quick, light dinner

Lipton Rice and Chicken:

pick up a pouch of the Lipton Rice Sides, cheddar broccoli flavor. Make it according to package directions, add a can of cream of chicken soup. Cook chicken and cube, add to rice. Top with shredded cheese and serve with broccoli.

Angela

I haven't posted forever because I am too ashamed that we eat the same things over and over.  Also that I have not been planning ahead, just rummaging through the pantry and deep freeze and yard and making whatever we had.
So here is what we have been eating.
1.  Cheese fries.  These never grow old.  Definite family favorite.
2.  Baked potatoes.  We got 100 pounds of potatoes in December so we eat this a lot.
3.  BBQ pork ribs and sweet potatoes.  We just killed a pig, so... we eat a lot of pork lately.
4.  Popcorn.  *Hangs head in shame*
5.  Frozen pizza  *shame again*
6.  Roast chicken.  Really scraping the barrel here, all I had was a mean rooster out in the yard and some butternut squash a ward member gave us in exchange for some venison.
7.  Chicken broccoli casserole.  Leftover chicken from the roast chicken, cream of chicken soup (usually made from the chicken broth in my freezer), sour cream, broccoli.  We eat it over brown rice.
8.  Cheese toast and tomato soup (usually made from the tomatoes we salvaged from the greenhouse at the end of the season.  I pureed them as they turned red and froze a bazillion bags for nights like this).
9.  Shredded pork sandwiches.  This is just slow cooked pig bones.  I fish out the usable bits, mix in some BBQ sauce, and spread it over a piece of bread.  The unusable bits go to the chickens, and the broth goes into my freezer for rice, chili, or meat pie.

If I were cool, I would post the future recipes I am planning to make this next week, but I seriously haven't thought about it at all.  Maybe I will go to the grocery store tomorrow and actually make a list for once, then I'll post my list on here!  Or maybe I'll spend the whole day doing whatever I want and wish on Sunday that I had gone to the grocery store.  That is my problem, I don't want to go to the store.  I just want to stay home by my cozy fire and knit while the snow falls outside my window.  Or write on my computer.  Or snuggle with my kids while Brady reads to us.

Melissa

Jerk Chicken Salad - We LOVE jerk chicken.

These jerk spices can be made in bulk and then used again later. It looks like a lot, but most if not all of them should already live in your cupboard!

3 Tbsp. ground ginger

3 Tbsp. brown sugar

2 Tbsp. onion powder

2 Tbsp. garlic powder

2 Tbsp. kosher salt

2 Tbsp. chili powder

1 Tbsp. dried thyme

2 tsp. ground pepper

2 tsp. ground cinnamon

2 tsp. seasoned salt

2 tsp. ground cloves

Mix all spices together, store in an air-tight container.

2 chicken breasts, sliced thinly the hotdog way

mixed lettuce greens

pineapple tidbits

1 string cheese per person, cut into little circles

caesar dressing

Rub the chicken breasts with the jerk spices. (Be a little liberal - not so much that you are coating each breast in seasonings like breading, but you definitely need more than a sprinkle). In a large skillet heat some olive oil. Brown both sides of the chicken breasts, then turn the heat down to medium and cover with a lid. Turn breasts occasionally and keep covered until cooked all the way through. Slice into bite sized strips and serve over lettuce with pineapple tidbits, cheese circles, and caesar dressing.

For Jerk Chicken Sandwiches:

Jerk chicken, prepared as above

Chewy bakery rolls cut in half

pineapple rings

tomato slices

provolone cheese slices

lettuce

(light mayo)

Steamed Vegetables with Cheese Sauce

I'll make just this for dinner sometimes, and we really love it! I have to remember to make more vegetables than usual because we end up eating more than if it was just a side.

Variety of steamed vegetables:

Broccoli

Cauliflower

Carrots

Etc.

Cheese Sauce:

3 Tbsp. butter

3 Tbsp. flour

1/2 tsp. salt

dash pepper

1 1/2 C. milk

1 1/2 C. shredded cheddar cheese

Melt the butter in a small, heavy saucepan over medium heat. Add the flour, salt & pepper, stir for 1-2 minutes to incorporate into butter, and to let flour cook a little. Add milk VERY slowly, stirring continuously until completely added. Add the cheese, stir until melted. Serve over vegetables!