Layered Chocolate Pumpkin Pie

I can't recall if I shared this here last year or not, but even if I did it is SO good it deserves to be posted again. I found this on the Internet, but can't recall where, and I'd like to be sure the proper person receives credit for this incredibly delicious recipe! My brother and husband are convinced I could become a millionaire by selling these. It is quite good, although I'm not sure THAT good!

1 ready made 8 or 9 inch pie shell

3 tbs butter

6 oz semisweet chocolate chips

12 oz cream cheese

1 1/2 cups sugar

2 large eggs

1 cup canned pumpkin

1 cup sour cream

1/2 tsp vanilla extract

1/4 tsp each cinnamon, nutmeg and salt

Bake the pie shell according to package directions. Set aside.

Combine butter and chocolate in microwavable bowl, and heat until melted(approx. 1 minute, stir, then an additional 1-2 minutes)

In a mixing bowl beat cream cheese, 1 1/4 cup sugar, and eggs one at a time. Slowly stir in the pumpkin, vanilla, spices, and salt. Pour 1/2 of the filling into a separate bowl. Add melted chocolate to one mixture, and combine thoroughly. Pour into pie shell, and bake for 20 minute at 350 degrees. Cool for 15 minutes, then add remaining pumpkin pie filling. Bake again for 35 minutes, and let cool for approx. 1 hour.

In a separate bowl, combine sour cream and remaining 1/4 cup sugar, soften in microwave for approx. 45-60 seconds(do not let it curdle) and pour on top of pie for final layer. Chill overnight, and serve chilled!

Try this one for Christmas dinner, it will be a hit, I promise!

Crockpot Chicken and "Gravy"

My crockpot is getting alot of use these days as I try and cook more dishes with meat for my meat loving guys. This one is super easy and pretty good too! I serve this with stuffing or mashed potatoes and use the sauce as a "gravy." It's not true gravy, but it works and tastes pretty good!

4-6 Boneless, skinless chicken breast halves(you could probably use any chicken, but this is what we prefer)

2 cans Cream of Chicken(or mushroom) soup

1 envelope onion soup mix

1/4 to 1/2 cup water

Place the chicken in crockpot. Mix remaining ingredients and add to slow cooker. Cook on low about 7 hours.

You can use cream of chicken or mushroom soup or mix one of each. You can use chicken broth in place of the water, but I don't notice a big enough taste difference to justify the cost of using broth, not to mention wasting the rest of the can if I can't find a use for the rest.

Enjoy!

Crockpot Sweet&Sour Chicken

This one is becoming a fast favorite around here with the guys. I love any dish that can be made in the crockpot. For one thing it is a great time saver for any busy mom, and secondly, I LOVE the smell of food cooking all day, it makes the whole house smell good and gives it a homey feel.

3 Tablespoons butter, melted

3/4 cup ketchup

1/4 cup white vinegar

3/4 cup brown sugar

3 tablespoons Worcestershire sauce

3 cloves garlic, minced

1/4 tsp. crushed red pepper flakes

1 1/2 cup chicken broth

6 boneless skinless chicken breasts

1 can pineapple chunks, undrained

2 tablespoons cornstarch

Place chicken in crockpot. Combine all ingredients except pineapple and cornstarch. Cover and cook on low 5-7 hours. Drain pineapple, add chunks to crockpot. Stir in the cornstarch into the pineapple juice, then pour into crockpot and cook on low for another 15-20 minutes until slightly thickened. This sauce is great served on rice along side the chicken!

A New Favorite

This recipe is not the healthiest, simplest or even vegetarian as most of the ones I post here are, but it is just too good not to share! I will occasionally make dishes with chicken or turkey to please my meat eating husband and kids. Sometimes I will even eat one of these dishes myself. This one I am about to share is one such dish. It is too yummy for even me to resist!

My young son LOVES Panda Expresses Orange Chicken. I have tried several recipes and they've all been flops, until I found THIS one. This is very similar, but even better than Panda Expresses. It is more along the lines of P.F. Changs or The Iron Wok.

Because the chicken is coated and fried, it is a bit time consuming to make. I usually avoid such recipes, but I get requests from the kids and husband at least once a week for this one! I suggest making it on weekends when you have time, or make a couple of batches of the meat and freeze some for the next time.

Enjoy! We sure do!

Provolone, Tomato, and Fresh Basil Pizza

I got this recipe off the back of a package of Provolone Cheese that I recently bought. It was surprisingly quite good. My husband and I both really enjoyed it, while the kids ate it, but I have to admit they weren't quite as thrilled as we were.

3 Tbs. Extra Virgin Olive Oil

1 Homemade or Refrigerated Pizza Dough(I made homemade following the directions that came with my bread machine, super easy and yummy!)

1/4 Cup Fresh Grated Parmesan Cheese

120z Sliced Provolone Cheese

5 Roma Tomatoes, Sliced thin

Salt and Pepper

Fresh Basil Leaves, Chopped

Coat a pizza pan with olive oil and spread dough out evenly to all edges of the pan. Sprinkle with Parmesan cheese and top with the sliced provolone cheese. Place tomatoes on top and sprinkle with salt, pepper and fresh basil. Bake in preheated 425 degree oven until crust is golden brown(about 15-20 minutes)

Open Face Tomato and Cheese

This is such a simple recipe, but so very yummy! It is often enjoyed around here for lunch, although paired with a green salad makes a nice light supper as well.

To make four: I use four slices of bread. Homemade really improves the overall flavor of this, and of course if you can, use whole grain. I shred about 3/4 cup of mozzarella cheese. Slice 1-2 tomatoes depending on size. You will also need to prepare a mayo mixture of about: 2 tablespoons mayonnaise, and 1 teaspoon dried basil.

First spread a thin layer of the mayo mixture on each slice of bread. Then add sliced tomato, and top with cheese. Easy!

Next, bake on baking sheet sprayed with cooking spray, at about 400 degrees for about 10 minutes until cheese melts and is just turning golden.

Enjoy!

Apples, Apples, Apples!

Someone from church blessed my family with a HUGE bucket full of delicious apples last week. Not wanting any to go to waste we quickly started making everything we could think of that required apples. We of course made fresh apple juice and dried some in our dehydrator.

The kids wanted an apple pie, which presented a problem for me: I SUCK at making pie! I make the best cookies(in my not so humble opinion) pretty good cakes, bars and other sweet treats, but pie, nope. It seems to be the crust that gets me every time. Even my dear sweet grandmother thought I was a hopeless case when it came to making pie.

But guess what? I made THE BEST apple pie ever, crust and all! How you wonder? This SITE had step-by-step directions. I wish I'd found this years ago. I HIGHLY recommend it!

Next we were off seeking an applesauce recipe. It's not that I can't make it, I just never had before. Being a bit tired from all of the other treats, I was seeking something I could hopefully make in my crock pot and came across THIS recipe. All I can say about this one is YUM and YUM again! It wasn't quite like the mushy baby food substance you buy in the store, but almost like an apple pie filling. It was beyond yummy served on vanilla ice cream and makes an excellent pancake topping! I will be making this again for sure!

I never knew there was so much you could do with apples! Too bad my own tree didn't survive our billy goat! I will have to plant another soon!

Pumpkin Buns

These are so tasty! I got this recipe from Octobers Family Circle. They are very much like cinnamon rolls but with the added flavor of pumpkin, yum!!

Pumpkin Buns

1 envelope active dry yeast(about 2 1/2 tsp)

1/4 cup warm water

1 tsp plus 2 tablespoon granulated sugar

2 eggs

1/4 cup(1/2 stick) butter

1 can (15 oz) solid pack pumpkin

5 1/2 cup all-purpose flour

3/4 tsp salt

Filling:

1/2 cup(1 stick) unsalted butter, softened

1/4 cup granulated sugar

1 cup packed light brown sugar

1 tablespoon cinnamon

Glaze:

2 cups confectioners' sugar

3 tablespoons milk

Sprinkle yeast over warm water in large bowl. Add 1 teaspoon of the granulated sugar; let stand until foamy, about 5 minutes. Beat in remaining 2 tablespoons sugar, the eggs, butter and pumpkin.

Gradually add 5 cups of the flour and the salt, scraping side of bowl, until soft dough forms. Turn out onto floured surface and knead remaining 1/2 cup flour into dough, adding more if sticky. Knead for 10 minutes, until smooth. Dough will be soft.

Grease a bowl; add dough. Cover with plastic wrap and place in a warm spot until doubled, about 1 1/4 hours.

Coat two 13x9x2 inch baking pans with nonstick cooking spray.

Make Filling:

Mix butter, granulated and brown sugars, and cinnamon in a bowl.

Punch down dough. Roll out half onto a lightly floured surface to form a 16x10 inch rectangle. Spread with half the filling. Starting on one long side, roll up jelly-roll fashion. Pinch seam to close. Repeat with second half of dough and filling.

Cut each log crosswise into 12 generous 1 inch pieces. Arrange 12 pieces, cut-side down, in each prepared pan. Cover with plastic wrap; let sit in a warm spot until buns double in size, about 30-45 minutes.

Heat oven to 350. Uncover pans and bake buns until they are golden brown and bubbly, 28-33 minutes.

Glaze:

Blend Confectioners' sugar and milk. Drizzle over buns(about 1/3 cup per pan) serve warm.

I made the dough on the dough setting of my bread machine, and saved much time! I highly recommend doing so. Just add wet ingredients first and yeast last.

Teriyaki Boca Burgers

These are so good, I can't get enough of them! I've had them several times the past few days for lunch and dinner both!

You can do these on the grill or stove top. I find both Boca Burgers and Sunshine burgers taste much better either of these ways versus the microwave, where they come out kind of soggy and tasting like the school cafeteria burgers of the 70's and early 80's.

For Each Burger:

Boca Burger Patty

pineapple slice

teriyaki sauce(about 2 tablespoons)

Swiss Cheese slice

red onion slices

lettuce

tomato slice

buns(I like whole wheat)

While the burger is grilling or frying I also am grilling or the pineapple slices and red onion slices. Once the Boca Burger begins to thaw I add about a tablespoon of teriyaki sauce on each side. When the burger is almost done I add the red onion slices and top with the swiss cheese until it melts. Serve on bun with lettuce, tomatoe, and a little mayo.

You can add other condiments, but this is SO good you don't want to add too much to take away the flavor. Even my picky meat eaters will eat a Boca Burger served this way!

It's A Wrap!

Wraps and pita's have to be one of our favorite summer time lunches or light suppers, as both can be made without the hot oven on ,and because most ingredients are fresh, they are cool!

Like a pita, you can add just about anything you like to a wrap and get creative with combinations or theme.

I made this one today:

First I chopped up some fresh veggies(green and red peppers, spinach, red onions, tomatoes, and some shredded cheddar:

Meanwhile I was preparing a new batch of Tamari Roasted Chickpeas(link to recipe a few posts down)These are great on just about anything, and add some protein!

To prepare I spread a couple of tablespoons of cream cheese. You can use any kind you like, today I used my favorite onion and chives flavored.

I then layer all the other ingredients onto the cream cheese:

Roll up tightly and cut in half. Enjoy right away, or wrap in plastic wrap and store in fridge or lunch box until ready to enjoy.These make a nice on the go meal as they can be ate on the run. We take these on our hikes often. You can skip the cream cheese and add a salad dressing of your choice. With the chickpeas, Annies Asian Sesame Dressing goes quite well. I wouldn't recommend dressing if you're making these to eat later as they will get soggy, where with the cream cheese, they stay nice all day.

Tamari Roasted Chickpeas!

I found a link on the web of this GREAT recipe, by the author herself. I have posted about these many times here before. These are great on top of salads, soups, in wraps or just to eat plain. Even my picky eaters will eat these like candy. We take them on hikes, and our hiking buddies all love them too!

Go HERE for the recipe and be sure to try them soon! You'll have to scroll down a ways to find them.

Stuffed Pitas

Need a quick meal without heating the kitchen on these hot summer days?(of course it's cold and rainy where I'm at, in JUNE!) Stuffed pitas are the answer!

Get creative and play around a little with your own preferences and likes. Two of my favorites:

Greek I make a dressing in the blender by mixing:

3/4 cup olive oil

juice from one squeezed lemon

1 tablespoon dried oregano

2 cloves garlic crushed

1/2 tablespoons dried basil

salt and pepper to taste

2 1/2 tablespoons balsamic vinegar

3 tablespoons Parmesan cheese

2 tsp sugar

I then warm each pita in the microwave for about 30 seconds(I use whole pitas vs. the already split ones. Then I cut about an inch or two off the top and layer in some lettuce(I like green leaf) cucumbers diced, tomatoes diced, kalamata olives pitted and split(about four whole making 8 halves) marinated artichoke hearts, a handful or so of garbanzos for protein, then I pour the dressing on(about 2-3 tablespoons per pita) and top with a little feta cheese. YUM!

I also do an Asian inspired pita, warming and cutting the pita as described above and layering in lettuce, sprouts(bean and alfalfa) tomatoes, shredded carrots, cabbage and the secret to making these really great is Tamari Roasted Chickpeas(recipe from Eat Cook and Be Vegan) then I top with Annies Asian Sesame Salad Dressing.

These are great to take on the go for hiking or picnics or those days you will be on the road. Just save your dressing in a separate container, and perhaps items like tomatoes that may make your pita soggy.

There are dozens of more ways to customize your pitas, you can do egg salad, Italian mixtures and more, have fun and enjoy!

Bow Ties with Black Beans

I got this one from a menu-mailer I use to subscribe to. I can't recall for sure which one it was, but my husband and 12 year old LOVED this one! My twelve year old ate three servings that night and enjoyed it for lunch the next day as well!

12 oz Bow Tie Pasta

3 tablespoons olive oil

1 bunch green onion, thinly sliced

2 1/4 teaspoons cumin

2 1/4 tablespoons fresh lime juice

1 cans black beans drained and rinsed

salt to taste

pepper to taste

12 cherry tomatoes, rinsed and halved

3 tablespoons fresh cilantro

Cook pasta according to directions.

While pasta is cooking, heat the oil in a saucepan over medium heat, add green onions and cumin and cook for 2 minutes, remove from heat and stir in the lime juice.

Add the beans and salt and pepper, toss to coat(this salsa can be made and refrigerated for up to one day in advance)

Just before draining the pasta, measure 1/2 cup of the cooking water into the black bean salsa. Drain the pasta, return it to the saucepan and add the bean mixture.

Cook over medium heat until the sauce is boiling and thick enough to lightly coat the pasta. Remove from heat and stir in cherry tomatoes and cilantro. Serve immediately.

Black Bean Tacos

I've been playing around with different bean taco recipes. I've made several using flour tortillas, corn tortillas, black beans, red beans, refried and more. This recipe I've made a few times and really enjoy.

1 Can Black Beans rinsed and drained

1/2 bag frozen corn(steamed or thawed)

1 cup thick salsa(like pace)

1 small red bell pepper diced

1 small green pepper diced

1/2 small red onion diced

3 green onions sliced, whites and greens

Thinly sliced cabbage

1 small diced tomato

shredded cheddar cheese

corn tortillas

First in one small skillet I saute the peppers and onions in small amount of olive oil until just barely tender.

Set aside, and in another skillet mix beans, corn and salsa until heated through:

Warm corn tortilla and layer first the bean mixture, followed by the pepper mixture, then top with cabbage, cheese and tomatoes! Yum!

You can also just add the pepper mixture without cooking. I like the crispness of the uncooked veggies, but like the flavor that's brought out through cooking. Either way is yummy.

Pasta with Beans and Spinach

I made this tonite, and thought it was quite tasty, although the kids all took one look and decided they weren't eating! Their loss. The one that finally did try it, loved it!

3- 15 oz cans diced tomatoes

2 cans white beans, drained

1 lb fresh spinach

4 cups penne pasta

1 tsp garlic

1 tbs oregano

2 tsp basil

Feta Cheese

Cook pasta according to package directions.

While pasta is cooking combine tomatoes, beans and seasonings. The last few minutes add chopped spinach.

Drain pasta, top with sauce and a little feta.

Snickerdoodles

It seems I post recipes for sweet treats more than anything else, but the truth of the matter is I probably eat more sweet treats(especially cookies!) than I do anything else.

I found THIS great recipe on the web the other day, have made them twice already and have gotten rave reviews. Give them a try. These stay soft and moist and are so good!

My Favorite Vegetarian Cookbooks

The combination of my love for cooking and my love for books has given me quite an extensive cookbook collection. My vegetarian cookbook collection is by far the largest on my bookshelf, not only because I am a vegetarian, but because like some of my others I can't say I have a tried and true book I refer to often. I have several though that each have a few I cook meals from often.

Oddly enough my very favorite, isn't even vegetarian per say, but it has plenty of meatless meals that it is one that gets lots of use around here and that is Extending The Table. I love this one because the ingredients are simple, lots of grains and beans, and the recipes all have an international flair. The book is also full of stories from missionaries around the world sharing how the poor are so often so generous and giving. Even non-Christians would enjoy these stories if like me they love reading about other cultures.

One series of cookbooks I recommend to new vegetarians is the Moosewood Series. All of these have a wide variety of recipes that will appeal to many. The Cooks at Home has an awesome Pad Thai recipe!

The very first vegetarian cookbook I ever bought still gets used often. A few of the recipes I have posted here in the past are from this book, The Vegetarian Epicure 2. While a favorite, I will have to admit a few of these are a bit more time consuming then the other books I am recommending, but I wouldn't feel right not mentioning this one as this was the beginning of my vegetarian journey so many years ago.

I really enjoyed Vegan with a Vengence and Eat, Drink, and Be Vegan but while there were some truly great recipes I still often make, there weren't enough to justify buying so I checked these out from the library and copied the recipes I enjoyed most. The Tamari Roasted Chick Peas in Eat, Drink, and Be Vegan are to die for! I use them in my stir-fries, in my rice noodle soup, on top of salads and just to snack on.

If you have children or are a working mom or dad who packs your own lunch, The Vegan Lunchbox is a must! This has all sorts of kid pleasing lunchbox ideas. My favorite Pumpkin Chocolate Chip Muffins that I have posted here in the past came from this book.

The library is a great resource when investigating books of any kind. With the online inter-library loan system I can pick out a book from anywhere within my county and some surrounding and have it delivered to my library free of charge within a matter of days!

Happy Cooking!

Resurrection Cookies

One Easter years ago someone at church shared this recipe with us, and we have been making them the night before every year ever since.

I can't say these are the best tasting cookies, or even that you will eat very many(although one of my boys LOVES these) but it tells the story of the crucifixion in a fun way for the kids and helps create a tradition they will ask for year after year and perhaps even do with their own kids one day in the future!

I found a great site that has a printable version as well as step by step online directions as well.
Annie's Resurrection Cookies. Enjoy!!

Basil Pasta

This is an excellent side dish or a quick and easy light main dish for those nights you didn't think ahead and need something on the table fast!

First, I boil some pasta till just tender. I like to use fun shapes like spirals, mini-shells, or mini-tubes. Drain and set aside.

Meanwhile, dice 1/4 -1/2 an onion(depending on how much pasta you are making) and shred some mozzarella cheese(1/4 or so cups)

Heat a tablespoon or two of olive oil and saute your onions until tender. Add a tablespoon or so dried basil and saute another minute. Add your pasta and stir to mix well. Finally add your cheese, stir to mix and serve.

As a main dish I like to serve Focaccia bread and a steamed veggie like broccoli.

Guess what's for dinner tonite?

Cajun Rice & Beans

I got this recipe out of a vegetarian cookbook I bought on the discount rack ten or more years ago. I only recently took a good look at it, and tried this recipe the other night. It was quite tasty. With bread and a salad it makes a nice main dish but is also suitable for a side dish.

1 cup long grain rice

4 tbs olive oil

1 small green bell pepper seeded and chopped

1 small red bell pepper seeded and chopped

1 onion finely chopped

1 small red or green chili, seeded and finely chopped(I just used a pinch of dried red pepper flakes!)

2 tomatoes chopped

1/2 cup canned red kidney beans rinsed and drained

1 tbs chopped fresh basil(I used a teas of dried)

2 tsp chopped fresh thyme(again I used dried, about 1 tsp)

1 tsp Cajun Spice

salt and pepper

Cook rice first(I LOVE my rice cooker!)

Heat the oil in skillet and fry the green and red bell peppers and onion for about five minutes until softened.

Add the chili and tomatoes, and cook for 2 more minutes

Add the veggie mixture and red kidney beans to the rice. Stir to mix thoroughly.

Stir the chopped herbs and Cajun Seasoning into the rice mixture. Season to taste with salt and pepper, and serve.

This smells as good as it tastes! It is yummy!

Breakfast Burritos

The kids have been on an egg kick lately. They want them boiled, scrambled, fried, anyway they can get them. Me, I can't stand eggs, they pretty much gross me out. They are a cheap source of protein though. I finally found two ways I'll eat them. I'll share one.

The kids love them in breakfast burritos. For them, they just like a tortilla filled with eggs and cheese and a little hot sauce. That doesn't quite do it for me though.

I like to saute about 1/4 of a red pepper, chopped, 1/4 of a green pepper, chopped, a couple of tablespoons of chopped onion for each burrito I am making adding a teaspoon or so of Cajun Seasoning. In the last minute I also add about 1/4 of a chopped tomato.

I add two scrambled eggs with the above veggies to a tortilla. YUM! There are far more veggies than eggs and I can not only stomach them this way but actually enjoy them! The veggies with the Cajun Seasoning are so flavorful you don't even need any salsa, cheese or anything else.

Yaksoba(kinda)

This recipe is somewhat modified from one of my favorite cookbooks; More with Less.

I first cook and drain thin noodles. For this particular recipe I prefer spaghetti noodles, although thin rice noodles would be fine too.

Then in some heated oil I first stir fry a few thinly sliced carrots for about three minutes sprinkled with a little salt and pepper. I then add some onions and stir fry another three minutes, followed by some cabbage then bean sprouts adding salt and pepper with each addition.

Meanwhile in a separate pan for those in my family that like meat I stir fry a little chicken and for my self I have already pre-made some Tamari-Roasted Chickpeas that I got the recipe from Eat, Cook, and Be Vegan.

When all is done cooking I mix the meat and veggies or veggies and chickpeas with the noodles and add a little soy sauce for extra flavor and have a totally yummy and easy to prepare meal!

Cheese and Spinich Filled Manacotti

Here's a family pleasing meal. All, even the kids love this one! This one freezes quite well, so just whip up a double batch and freeze one for later!

Cheese and Spinach Stuffed Manacotti{or shells!}

1 Box of manacotti noodles or jumbo shells

1 large container of ricotta cheese

1/2 cup Parmesan cheese

2 eggs(beaten)

1-2 boxes frozen chopped spinach(thawed and drained)

1 cup mozzarella cheese(shredded)

1 cup cheddar cheese(shredded)

1-2 tsp garlic powder

Boil your noodles 5-7 minutes until just barely tender. If you cook all the way they will break when you try and stuff them.

While cooking noodles mix remaining ingredients(reserve 3/4 cup of cheeses)

Drain noodles. Stuff filling in each shell. I have no problem just using a spoon, but you can put filling in a large freezer bag, cut the corner and squeeze into shells if you prefer.

Top with spaghetti sauce(search this blog for a cheap, easy homemade version!)

and reserved cheese, and bake uncovered for 30 minutes at 350.

To save money you can buy a smaller container of the ricotta and a small container of cottage cheese and combine those. I prefer the texture of the ricotta, so prefer to at least mix the two, rather than use straight cottage cheese.

Smoothies!

I LOVE smoothies! They are by far my favorite breakfast food. My blender died a few months back and I have been yearning for my beloved smoothies. My dear husband came to the rescue by getting me a blender for Christmas. So we are once again in the daily smoothie making mode. Never mind that it is freezing cold out, I sip on mine in front of the blazing fire place. A smoothie with a piece of toast with peanut butter fills me up till lunch time.

You can make just about any kind you like using your favorite fruits, but one of my favorites is this.

Banana, Orange and Pineapple

1/4 cup frozen orange juice concentrate

about 2 cups milk(you can use soy!)

2 bananas

1 cup vanilla yogurt

a couple of handfuls of frozen pineapple

about 3 tablespoons honey

ice cubes if you like yours thicker

I just mix all in the blender until smooth.

makes 2-3 servings

Another favorite, at least by the kids is this:

Strawberry Banana

2 cups milk

2 bananas

1 cup vanilla yogurt

about 3 tablespoons honey

2 big handfuls frozen strawberries

Again, just mix and enjoy!

Makes 2-3 servings

You can use just about any mixture of fruits, yogurt and beverage you like. Be sure to add honey for sweetness! You can also add flax, wheat germ, protein powder and other nutritional supplements.

If you are using fresh or canned fruit, be sure to add extra ice cubes for thickness.

My Mashed Taters

I just love these mashed potatoes! They have a little extra "oomph." I loosely copied this from my husbands aunt who is the absolute bestest cook I know.

Mashed Potatoes

5-6 medium sized potatoes, boiled and peeled

1/4 cup milk

1/4 cup sour cream

1/4 cup cream cheese

1/4 cup butter

salt

pepper

1-2 tsp garlic

The above measurements are very loose estimates. Like most of my cooking I "eyeball" it and sample for flavor and add more as needed. For an extra special occasion, wrap a head of fresh garlic in foil and roast in the oven until mushy and add a few cloves to the potatoes.

I just put all the ingredients is a big pan and hand mash with a masher then mix with a spoon. No matter how many I make, there are rarely leftovers.

These are great served with yesterdays "Chicken Noodle" recipe or served alone with an onion gravy(will share recipe tomorrow!)

ENJOY!

My Grandma's Chicken Noodles

When we were young our grandmother would cook a special meal for us for our birthdays. We could request anything we wanted, and me and my brother both always requested the same thing, each and every year, well into adulthood! Her homemade chicken noodles! Oh, they were so good! She would serve them over mashed potatoes(I'll post my own recipe for those on a following post!)

Grandma's Chicken Noodles

The base is simple enough, just boil some chicken until cooked and cut into big chunks or bite sized pieces. I like to use canned chicken broth rather than water for more flavor. Add a little salt and pepper. It really is that simple, yet so tasty. I used boneless skinless breasts, but if you want the best flavor use the whole chicken on the bone, and after cooked remove meat from the bone. Seeing how I rarely eat meat, and can't if it resembles it's natural form in any way, the boneless, skinless works for me!!

The Noodles

3 eggs

3 tbls milk

enough flour to make a very stiff dough

salt

pepper

Mix all ingredients, and roll out about 1/4 inch onto wax paper. Let set out to dry for an hour or more(you can skip this step if short on time)

Cut into strips and add to boiling soup and cook for 15-20 minutes. Serve on mashed potatoes!