Yummy Pasta Skillet Dinner

3/4 - 1 lb. small tube or shell pasta
3 T. olive oil
1 T. butter
3 c. fully cooked ham or chicken, diced
1 large sweet red pepper, diced
1/2 medium onion, chopped
1/4 c. minced fresh parsley
2 garlic cloves, minced
1/2 t. dried basil
1/2 t. dried oregano
1 1/2 c. chicken broth
1 T. freshly squeezed lemon juice
3/4 c. shredded Parmesan cheese

Cook pasta according to package directions - only cooking until al dente since pasta will continue to cook and soak up liquid when added to the skillet. While the pasta is cooking, in a large skillet, heat butter and olive oil over medium heat until butter is melted. Add pepper, onion, and garlic and cook until vegetables are tender, about 4-6 minutes. Add meat, basil and oregano and continue to cook, stirring occasionally, for another 2-3 minutes. Stir in broth (or stock) and lemon juice. Bring to a boil. Reduce heat; simmer, uncovered, for about 10 minutes or until liquid is reduced by half (at first it looks like it will be way to "brothy" but never fear, if you are patient, it will reduce!). Stir drained pasta into ham and vegetable mixture (I cooked a full pound of pasta but only added about 3/4 of the cooked pasta to the skillet so the other ingredients weren't lost). Add 1/2 cup parmesan cheese and toss. Sprinkle parsley and remaining parmesan cheese over the top of the pasta. Serve immediately.

adapted from: My Kitchen Cafe blog

Meatloaf

1 lb. hamburger
1 onion, chopped
1/2 - 3/4 c. bread crumbs
1 egg
1/2 c. brown sugar
1 (8 oz.) tomato sauce
season salt
pepper

Mix hamburger, onion, bread crumbs, egg, sugar, 1/2 of the tomato sauce. Add season salt and pepper to taste. Put mixture into pan and form a loaf, keep the loaf from touching the sides of the pan (this helps the grease drain off). Pour remaining tomato sauce over the top of the loaf. Bake at 350 for 60-90 minutes. When the meatloaf is done, carefully drain off grease.

from: Thomas 2nd Ward cookbook

Peanut Butter Popcorn

1 c. brown sugar (can also use white...I just like the flavor of the brown better)
1 c. white corn syrup
1 c. peanut butter (smooth or chunky, whichever you prefer)

Mix all ingredients together in a saucepan over medium heat, stir frequently until it starts to boil. Pour over popped corn, mix together and enjoy!

from: Murdock family favorite!

Banana Oatmeal Cookies

¾ c. shortening
1 c. sugar
1 egg
1 c. banana, mashed
1 ¾ c. oatmeal
1 ½ c. flour
½ t. soda
1 t. salt
¼ t. nutmeg
¾ t. cinnamon
chocolate chips

Cream shortening, sugar and egg; add banana. Blend dry ingredients and add to sugar mixture. Mix well. Add chocolate chips as desired. Bake at 350 for 10-15 minutes.

Audrey's little note: These are my all-time-favorite cookies. I like 'em with milk-chocolate chips best, but they're good any way you prefer!

from: Thomas 4th Ward cookbook

Lime Navy Bean Chili

2-3 cans navy beans
2-3 chicken breasts
1 c. frozen corn
1 medium onion, chopped
1 can (4 oz.) chopped green chilies
4 garlic cloves, minced
1 T. chicken boullion granules
1 t. ground cumin
1/2 t. chili powder
lime juice
sour cream (optional)
shredded mozarella cheese (optional)

Place all ingredients except for lime juice, sour cream & cheese in crock pot (add a little water if necessary). Cover and cook on low for 5-6 hours.

Remove chicken breasts & shred or cut into bite-size pieces. Return chicken to chili.

Garnish soup with lime juice, sour cream & cheese.

adapted from: Light & Tasty magazine

Buttermilk Banana Bread

1/2 cup butter, softened
1 1/4 cups sugar
2 eggs, well beaten
1 cup mashed bananas (I use about 3 average sized bananas)
4 tablespoons buttermilk
1 3/4 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon vanilla
dash baking soda

Cream butter and sugar together. Add eggs, bananas, buttermilk and vanilla. In a separate bowl mix dry ingredients. Add dry ingredients to banana mixture. Mix until combined. Divide batter into greased and floured bread pans and bake at 350 degrees for 50-55 minutes or until a toothpick comes out clean. This recipe makes about one large loaf of banana bread (I usually have a bit leftover for a few of my mini bread pans).

Audrey's little note: I've had a hard time getting this recipe to cook all the way through, but it's Mason's favorite...after finally asking the right person, I've learned it's about our 4500 ft. altitude. Be sure to sift your flour/dry ingredients, and place a ramekin of water in the oven with the bread. Bake for about 73 minutes.

from: My Kitchen Cafe

Buttermilk Pancakes

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons sugar
2 large eggs, lightly beaten
3 cups buttermilk
4 tablespoons unsalted butter, melted, plus 1/2 teaspoon for griddle


Heat griddle to 375 degrees.

Whisk together flour, baking powder, baking soda, salt, and sugar in a medium bowl. Add eggs, buttermilk, and 4 tablespoons butter; whisk to combine. Batter should have small to medium lumps.

Using a 1/3 c. measuring cup, pour pancake batter, in pools 2 inches away from one other. When pancakes have bubbles on top and are slightly dry around edges, about 2 1/2 minutes, flip over. Cook until golden on bottom, about 1 minute. Serve warm.

Audrey's little note: I half this recipe for my family, though we'll be outgrowing it soon. Sometimes I use 1/2 whole wheat flour and 1/2 white...just feels a *little* bit healthier, and still tastes great! I haven't used a pancake mix since finding this recipe a couple years ago, it makes up fast and I LOVE these pancakes!

adapted from: Martha Stewart

Easy Waffles

1 3/4 c. flour 

1/2 t. salt 

3 t. baking powder 

2 beaten egg yolks 

1 1/2 c. milk 

1/2 c. oil 

2 egg whites, stiffly beaten 

Combine dry ingredients. Combine egg yolks, milk and oil. Add dry ingredients to wet ingredients, mix well. Fold in egg whites. Bake in waffle iron and serve. 

Audrey's little note: these waffles take exactly 5 minutes in my waffle iron. :) 

from: Thomas 4th Ward cookbook

Tomato Bisque

1/2 c onion, diced
1/2 c butter, divided
2 garlic cloves minced
1 1/2 t dill weed
1 t oregano
1 t basil
5 c canned crushed tomatoes (2 1/2 cans)
1 (6 oz can) tomato paste
4 c chicken stock or broth (2 cans)
2 T flour
2 t salt
1/2 t white pepper
4 t honey
1 1/4 c heavy cream
2/3 c half & half

In a large pot, melt 6 T butter. Saute onions, garlic, and herbs on medium low for about 5 minutes, until onion is SOFT and translucent. Add tomatoes, tomato paste, and chicken stock and heat to simmer. In a separate small saucepan, make a roux with the flour and remaining 2 T butter, whisking constantly over medium heat for 3 minutes, without browning. Add roux to stock, whisking to blend. Add salt and pepper. Bring to a boil to thicken, stirring occasionally. Reduce heat to simmer, uncovered for 15 minutes. Add honey, cream, and half & half.

Audrey's little note: Don't leave anything out of this soup--it's amazing.

from: Dinner's Ready

Alfredo Sauce, My Way

2-3 T. butter
2-3 T. flour
1/3-1/2 c. milk
1/2 c. parmesan cheese
salt
pepper

Melt butter in saucepan over medium heat. Add flour and whisk together, letting it bubble for a minute or so. Pour in milk and stir until thickened. Turn heat down just a little and add the parmesan, stir together until smooth, salt & pepper to taste.

Audrey's little note: I don't really measure ingredients for this...just add them till I like how it looks and tastes...so take the measurements in this recipe with a 'grain of salt'. ;)

Parmesan-Crusted Tilapia

4 tilapia filets (you can find these in the frozen foods section of grocery stores)
1/2 cup alfredo sauce (I make my own...recipe here)
1/3 cup italian breadcrumbs
1/3 cup parmesan cheese
1 T. olive oil

Mix italian breadcrumbs, parmesan cheese and oil together and set aside. Place tilapia on non-stick baking pan. Spread alfredo sauce on the top of each piece. Then cover each piece with the breadcrumb mixture and press down to hold it all together. Bake at 450 for 15 minutes.

Audrey's little note: I really like this dish...fast, easy, and yummy! The tilapia is a VERY mild flavored fish, in case you have picky eaters.