Peach Vanilla Syrup

I received an email with this recipe from Pam a year ago. We LOVE this syrup! My 10 year old won't eat pancakes with anything else. I made another batch today and will be making more tomorrow. Try this syrup with whole wheat blender pancakes...SO yummy!! FYI...Basha's has peaches on sale 2 pounds for $1 this week.

Peach Vanilla Syrup

Ingredients:

• 5 cups peaches(pureed)
• 2 cups sugar
• 2 T. lemon juice
• 2 t. vanilla

Directions: Bring first 3 ingredients to a boil, and simmer for 5 minutes, stirring constantly. Add vanilla and stir well. Pour into hot, sterile jars and screw the hot lids and rings on tight.

**Edited to add: Process the syrup in a boiling hot water bath for ~15 minutes, to make sure that any bacteria is killed. Start timing when the water comes to a full boil. Set jars out and listen for the pop to ensure they have sealed:)

Here is a link that Sarah D left about the safety of NOT hot water bathing...http://www.foodinjars.com/2010/08/canning-101-why-you-shouldnt-can-like-your-grandmother-did/ Thanks Sarah!!

Root Beer BBQ Chicken

I found this recipe almost a year ago at Prudence Pennywise. I have made it a couple of times since then and it is YUMMY! I will be making this again soon now that grilling season is in full swing.

Root Beer BBQ Chicken

Ingredients:

• 2 cans root beer, divided use
• 1/2 cup smoky barbecue sauce
• 1/2 cup Dijon mustard, plus 1/4 cup more for marinade
• brown sugar, if needed
• 1 lb. boneless, skinless chicken
• 1 teaspoon each salt and pepper
• 1 tablespoon each paprika and garlic powder
• 2 tablespoons olive oil

Directions: In a small saucepan, boil one can root beer until thick and syrupy, about 30 minutes. Stir in 1/2 cup each smoky barbecue sauce and 1/2 cup Dijon. Taste this sauce and add brown sugar if the sauce needs a little sweetness. (Notes: you should have plenty of extra sauce for dipping-just reserve half of it before spreading it on the chicken.) Meanwhile, smear chicken with Dijon. Sprinkle with salt, pepper, paprika and garlic powder; drizzle with olive oil. Place in zip top bag. Pour root beer over chicken, cover and marinate for at least 30 minutes and up to 24 hours. Grill or broil chicken, about five minutes per side, or until outside is nicely browned and inside is no longer pink.

Baked Rigatoni

My sister told me about this recipe that she found at Real Mom Kitchen. I LOVE Laura's blog. She found the recipe at Recipes of a Cheapskate.

My family LOVED this pasta!! So yummy! I served a simple salad on the side. I will be making this again!!

Baked Rigatoni

Ingredients:

• 1 pkg (16 oz) rigatoni pasta
• 1/2 cup butter
• 1/2 cup flour
• 1 qt milk (4 cups)
• 2 cups grated mozzarella cheese(I used 1/2 mozzarella, and 1/2 provolone)
• about 1/2 lb thinly sliced ham
• seasonings (onion salt, pepper, cayenne pepper)
• small pads of butter for top

Directions: Preheat oven to 425 degrees. Melt butter over medium heat and start water boiling for pasta. Once butter is melted, whisk in flour. Add your milk, and continue to stir until the sauce is thick enough to coat the back of the spoon. When the water is boiling, add pasta and cook until just past the al-dente stage. Just starting to get soft. When the white sauce is done, add your seasoning, ham, and cheese. stir well, to get the cheese melted. Drain your pasta and add to the sauce. Pour mixture into a greased 9×13 pan, smooth the top and sprinkle with cheese. Dot the top with your pads of butter and bake for about 25 minutes, or until the top is bubbly and brown.

According to Recipes from a Cheapskate if you’re trying to freeze this recipe, let it cool completely after pouring it into the pan, then add your cheese on top and the butter. Cover securely and freeze. If cooking it frozen, add about 30 minutes on the time, and check the center before you take it out.

Yummy, Easy Whole Wheat Bread

I got spoiled for Mother's Day and my birthday this year. My husband and boys gave me a Bosch and a Nutrimill(I LOVE them!!). This recipe is the second I tried for whole wheat bread. It is SO yummy! This bread is SO light and delicious!! I found this recipe at The Sisters Cafe.

Yummy, Easy Whole Wheat Bread

(5 medium loaves)

Ingredients:

• 3 1/2 cups hot tap water (helps offset the cool can of milk)
• 1 (12oz) can evaporated milk
• 3 T instant yeast (like SAF)
• 2/3 cup oil1 cup honey (use the same measuring glass as the oil and the honey slide right out)
• 1 cup white flour
• 3 T vital wheat gluten
• 2 T dough enhancer (this is optional--I used it)
• 12 cups whole wheat flour (approx 8c wheat berries= 12 c flour)
• 1 1/2 T salt

Directions: Grind your wheat (in your electric wheat grinder) while getting everything else ready. Then, using a Bosch or other heavy duty mixer, combine ingredients in the order given, mixing well after half the flour, then add the other half of flour and salt. Add a little extra white flour as needed if dough is too sticky. Knead in mixer for 8 minutes. Dump out dough, pour a little oil on your counter top and spread with your hand. Form into a long log, then divide into 5 loaves. Form each loaf into a log shape and place in medium sized nonstick bread pan. Press down the sides of each dough piece to fill the bottom of the pan, leaving the top round and smooth. Let rise in a warm spot until almost desired bread size. (about 1 hour). Bake in preheated 350 oven for 25-30 minutes. Remove from oven to wire racks and brush tops of hot loaves with butter, if desired. Let cool about 10 minutes, then remove from pans and let cool completely before slicing.

Southwest Chicken Sandwich

My Sister told me about this sandwich. She ordered something similar at a restaurant and told me how wonderful it was! I LOVE everything in this sandwich!! She told me it was called the Southwest Chicken Sandwich at the restaurant and since I thought the Green chili, Cream cheese, Pepper Jack cheese, Chicken sandwich would be way too long of a name....I decided to just call it the Southwest Chicken Sandwich also. This sandwich is simple and SO yummy!! I bought my roasted whole green chilies in the produce section of my local grocery store, but you can always roast your own green chilies, it's pretty easy...maybe there will be a post to come about roasting peppers. Let me know if any of you would like one.

Southwest Chicken Sandwich

Ingredients:

• Boneless, skinless Chicken Breast (pounded to desired thickness)
• Roasted Green Chili
• Cream Cheese, sliced
• Pepper Jack Cheese, sliced
• Buns (I used homemade)

Directions: Season chicken(I used Lawry's seasoning salt and seasoning pepper). Grill chicken until almost cooked through. Place green chili on top of chicken(while still on the grill), then cream cheese, and last pepper jack cheese. Cover and continue to cook until chicken is cooked through and cheese is melting. Place chicken on bun(I like to butter and toast my bun) then top with whatever fixings you like(I just topped mine with lettuce this time and spinach last time I made these.

This sandwich is SO good!! I wish the picture did it justice!!

Simple Fruit Dip

I got this recipe from my Sister. It is simple and YUMMY!!

Simple Fruit Dip

Ingredients:

• 1 8 oz cream cheese, softened
• 1 sm. jar marshmallow cream
• 1 sm. carton yogurt, any flavor (I use Yoplait Lemon Burst)

Directions: Beat ingredients together until creamy.

Cream Cheese Chicken Enchiladas

It's been a LONG time since I have been on here. I adapted this recipe for cream cheese enchiladas from the blog, Our Family Treat(Check out their blog! LOTS of yummy looking recipes!). These enchiladas are delicious!! I have another YUMMY recipe using chicken, cream cheese and green chilis to share with you soon.

Cream Cheese Chicken Enchiladas

Ingredients:

• 2 Chicken Breasts-shredded
• 1 8 oz block Cream Cheese
• 1 28 oz can Green Enchilada Sauce (I like La Victoria, but if any of you have a good homemade green sauce recipe....PLEASE share:))
• 1 can Black Beans-rinsed and drained
• 2 cups cooked Rice-with juice from one lime and the lime zest. Also add ~1/4 cup of chopped fresh cilantro. (I add the lime zest to the rice while cooking and then add the lime juice and cilantro after the rice has cooked.)
• 6-8 Tortillas
• 1-2 cups shredded Monterrey Jack or Pepper Jack cheese.
  

Directions: Mix the chicken, cream cheese and ~2 cups of the enchilada sauce together and set aside. Spray a 9x13 inch pan with cooking spray, pour ~1/2 cup enchilada sauce into the bottom of the pan. Layer about 1/4 cup of rice, then black beans (as much as you would like) and then about 1/4-1/2 cup of chicken mixture on each tortilla. Wrap up the tortilla lay seam side down on 9 x 13 baking sheet. Continue until mixture is gone. Top with 1 cup enchilada sauce and 1-2 cups of Monterrey Jack or Pepper Jack cheese. Bake at 375 for about 25 minutes covered. Then uncover for about 5 minutes to brown cheese.