Recipe Exchange

RECIPE EXCHANGE - Sample clarification. I just wanted to let everyone know that for the Recipe Exchange, we are doing SAMPLES for everyone, not full portions (unless there are extras). The goal is not to completely feed everyone there with a full portion but give them a small sampling of your dish so that they can see if they like it or not to make the recipe themselves and ask any questions about the dish. If there are extras after others have tried it, then you can go for more. I don't want people to stress about the cost of what they are making or if they have enough for everyone (as we have no idea how many people will be coming). Think Costco during the day :) I will provide paper plates or napkins (depending on what the theme is) as well as water or a specialty drink (if that is part of our theme). I really want to help give people new ideas on what to make for special occasions or an every night dinner with the family. Please come willing to try new things as well as some good company and getting to know each other better!

Please let me know if you have any questions or don't fully understand what we are doing

Thanks Everyone

Lindsi Gabler

Iced Raspberry Souffle

Servings: 4

Ingredients:

6 oz. fresh raspberries

3/4 c. sugar

1 c. heavy whipping cream, semi-whipped

1 large egg whites

1 T. powdered sugar

4 fresh raspberries, for garnish

additional powdered sugar, for garnish

Directions:

Cut four 14x3 in. pieces of parchment paper. Wrap 1 paper strip around each of four 3/4 c. souffle dishes, forming collars that extend 1 in. above the rims. Tape the ends to secure. Blitz the 6 oz. raspberries and sugar in blender until a puree forms.

Strain the puree through a fine-meshed sieve and into a large bowl, disbarding the seeds in the strainer. Using a large rubber spatula, gently fold the semi-whipped cream into the raspberry puree.

In a separate bowl, use an electric mixer to beat the egg whites and 2 T. of powdered sugar until stiff peaks form. Gently fold the egg whites into the raspberry-cream mixture. Pour the mixture into the souffle dishes, dividing equally. Freeze for 3 hours or just until the raspberry mixture is frozen. Gently remove the parchment paper from the souffles. Top each with a raspberry. Dust lightly with powdered sugar and serve.

*I actually ran out of parchment paper and the dessert didn't stick at all to the sides so I am glad I didn't do it. This dessert was different than what I was expecting but very good. It is very creamy, much thicker than an ice cream.

Candy Bar Brownies

Ingredients:

1 c. brown sugar

1 c. sugar

1 c. butter

2 eggs

3 c. oatmeal

2 c. flour

1 tsp. soda

1 tsp. vanilla

1 package caramels

1 c. chocolate chips

Directions:

Preheat oven to 350 degrees. Cream together sugars, butter and eggs. Add oatmeal, flour, soda and vanilla and mix. Spread 2/3 of dough in 9x13 pan. Bake for 18-20 minutes (don't overcook). melt 1 bag caramels and pour over top; sprinkle chocolate chips and the rest of the dough on top. Bake 10 more minutes.

*These are the BEST bars in the world!!!! My friend Amy made these for me after I had Kenidi and I had to get the recipe from her. I made them this week and had to take them over to a friend. They were so incredibly gooey when I first took them out that I couldn't even cut them into a bar and take them out of the pan. I let them sit over night covered and I was able to cut them and they were perfect bars..... Did I mention that these are SO GOOD!!!

Sweet Pork (enchiladas, burritos, etc.)

Ingredients:

6 pounds boneless pork roast

1 12 oz. bottle taco sauce

1 12 oz. can Coke

2 cups brown sugar

Directions:

Cook pork in crock pot with a little water about 6 hours, until it shreds easily. Two hours before serving, shred pork and return to crock pot (discard juice from pork). Pour taco sauce, Coke, and sugar over pork and mix well. Cook for 2 more hours.

*To make enchiladas, make the pork and substitute it for the chicken in this recipe.

To make burritos, fill tortilla shells with rice, black beans, cheese and pork. Fold in both ends and roll up. Place in a 9x13 baking dish with fold side down. Do not try to squish too many into one pan. Cover with green chile enchilada sauce and add more cheese. Bake at 350 degrees for 20 minutes.

You can also serve it on rolls like a pulled pork sandwich.

*YUMMY, YUMMY, YUMMY.....

PF Chang's Banana Spring Rolls

Ingredients:

ripe bananas
egg roll wrappers
1/4 cup brown sugar
1/8 teaspoon chinese five spice mix*
oil for frying

coconut pineapple ice cream (by haagen dazs)

caramel sauce

strawberries, raspberries & blackberries
mint, for garnish

*chinese five spice is made of: cinnamon, anise, ginger and cloves. if you don't have it, shake into the sugar a tiny amount of those spices instead.

Directions:

Preheat two inches of oil to 350 degrees in a saucepan. Set two small bowls side by side, one with a scoop of brown or white sugar mixed with the five spice, one with water. Separate the egg roll wrappers you are going to use, one per half banana. Cut banana in half crosswise. Coat banana in sugar and place in the wrapper. Spread water all over the edges of the dough and roll it up like a burrito, sealing the ends by folding and pushing the dough together with your fingers. If a halved banana is too long, trim the edges to fit the dough. Prepare all the banana pieces before frying. Fry one or two at a time, carefully turning to brown evenly on all sides. Remove from oil and slice rolls in half. Serve warm over pineapple-coconut ice cream, with berries and a drizzle of caramel.

*This is very good but I still need to mess around with the cooking time. I had the temp. up to high and it browned the outside but it wasn't crispy, it was still soft, but it tasted good none the less. If you can find spring roll wrappers, those would probably work better but I don't know where you get those. I served this family style with a large scoop of ice cream in the center, spring rolls circling around it with strawberries, raspberries and blackberries sprinkled all around and the caramel sauce drizzled around on the plate (not really on top of the ice cream). My 1 1/2 year old daughter loved this and had fun eating it by herself and picking off the fruit with her fingers.

Fruit Dip

Ingredients:

8 oz. cream cheese

16 oz. marshmallow cream

1/4 c. heavy whipping cream

4 T. favorite flavor JELLO powder.

Directions:

Mix ingredients together and serve with fruit. Strawberries are the best for dipping.

*I had these ingredients just sitting in my fridge and pantry and my mother-in-law and I came up with combination. Very good and easy!

Crepes

Ingredients:

1 cup all purpose flour, sifted

4 tsp. granulated sugar

pinch of salt

2 large eggs

1 1/4 cups whole milk

1/2 cup heavy whipping cream

1 T. unsalted butter

Directions:

Combine flour, sugar and salt in a large mixing bowl. Whisk in the eggs and just enough of the milk to form a soft paste. Combine the remaining milk and cream in a measuring cup and slowly add to the flour mixture, whisking to form a smooth batter.

Strain the batter into a medium bowl to remove any lumps. Cover the batter and set aside for 30 minutes. This will allow time for the flour to absorb all of the liquid. Heat a crepe pan or a heavy 7 in. non-stick saute pan over medium-low heat. Dab some butter on a paper towel and wipe the pan with a little butter.

Pour 3 tablespoons of batter into the pan and swirl to coat the bottom thinly. Cook until the edge of the crepe is light brown, about 1 1/2 minutes. Loosen the edges gently with a spatula. Carefully turn the crepe over. Cook until the bottom begins to brown in spots, about 30 seconds to 1 minute. Transfer to a plate. Repeat with remaining batter.

*I actually have a crepe maker and it is WAY easier than doing it with a pan. But these are great and can be used for breakfast, dessert, or dinner depending on what you fill them with. I love yogurt, fruit, whipped cream and powder sugar for breakfast and french vanilla ice cream and strawberries wrapped up and topped off with whipped cream and chocolate sauce.... YUM!

Mini Pastries

Ingredients:

1 box pastry puff (freezer section near pie crusts)

8 oz. cream cheese

7 oz. marshmallow cream

variety of fresh fruits

Directions:

Lay out pastry puff and cut with cookie cutters. Place on cookie sheet and bake as directed or until just starting to brown. While pastries are baking, whip together the cream cheese and marshmallow cream. prepare fruit by cutting into thin slices. If you are not serving right away, dip fruit into a little water and lemon juice to preserve color. After the pastries have cooled to room temp, spread the cream spread on to each pastry and decorate with fruit.

*This is such an easy dessert but it is really yummy. It is actually geared towards kids so that they can help make them. Use fun cookie cutter shapes and make them look pretty.

Chili glazed Shrimp & Noodles

Ingredients:

3 T. Sesame oil or Peanut oil

2 tsp. minced garlic

1 lb. large shrimp, peeled and deveined

1/2 c. thinly sliced green onions

2 c. sugar snap peas with ends cut off

1/4 c. low-sodium soy sauce

1/4 c. honey

1-2 T. chili sauce (located in the asian section) add more if you like it spicy

1 tsp. ginger powder or freshly grated ginger root.

2-3 c. rice noodles, cooked (located in the asian section)

Directions:

Heat a large nonstick skillet over medium heat. Add oil to pan. Add garlic and shrimp. Stir-fry 1 minute. Mix soy sauce, honey, chili sauce, and ginger in bowl. Pour over shrimp and add green onions, snap peas, & rice noodles. Toss everything together coating it all in the sauce. Serve in a bowl with chopsticks! :)

*I found a recipe that had some of these ingredients together but I thought it was quite bland so I changed it up and created my own. James liked the original recipe only so-so and then I made it a second time with my changes and he loved it! I think from shrimp being frozen to the dish on the table took me only about 20 minutes! A great recipe to make when short on time and need something quick.

Spinach Raspberry Salad

Ingredients:

8 c. fresh spinach or 1 bag baby spinach

1 c. fresh raspberries

1/4 c. red onions, chopped (opt.)

Dressing:

2 T. raspberry vinegar or balsamic vinegar

2 T. raspberry jam

Mix together in a blender, then add slowly;

1/3 c. canola oil

Directions:

Combine vegetables then toss with dressing. Can change to orange salad by replacing the jam with orange marmalade and fresh raspberries with mandarin oranges.

*I am always looking for different green salads and this one was so easy to make and so delicious.

Swiss Chicken

Ingredients:

4 boneless chicken breasts

4 slices swiss cheese

1 can cream of chicken soup

1/4 can water

2 c. seasoned stuffing mix

1/3 c. melted butter

Directions:

Arrange chicken breasts in a shallow baking dish and place one slice of cheese over each piece. Stir soup and water together; spoon evenly over chicken. Crush, coarsely, the stuffing mix and sprinkle over top; evenly drizzle butter. Bake, uncovered, at 350 degrees for 55 minutes. Serve with rice.

*This was surprisingly VERY good! My husband took a bite and said "This Recipe is a keeper"! I only made 2 chicken breasts, topped each piece with 2 slices of swiss cheese and the made the normal size sauce. I actually could have used even more sauce so I would definitely double the sauce recipe if you make more than 2 breasts.

Recipe Exchange

I am very excited to start a Recipe Exchange group and get to know some new people and of course, get some new recipes. Before I get everything finalized, I would like to know if nights work better for most people or if the day does? If we have a balance of both, I think what I might do is do one month during the day and then the next month do it at night. If I do it on nights, it would have to be Tuesday night since that is pretty much the only night I have available. The other dilemma I have had is trying to figure out where to do it. I have wanted to start this group for a long time but wasn't sure what to do about the location. If we do a group where we can bring kids, it needs to be where kids can play and run around, but if we do a group at night, I think it should be kid free but people's homes still have kids.... so I haven't figured that out. I think the park here in the neighborhood would be a good location if we did it during the day, that way kids can run and play and the mom's can sit, eat and enjoy each other's company. (but the weather needs to warm up first!) Let me know what works best for you, Nights or Days?

To give you a little bit of background on why I am starting this group. I used to be the WORST cook on planet earth! I was awful! My poor husband didn't eat very well the first part of our marriage. After I stopped working, I decided to learn how to cook. I started off with easier things and learned to make them well and then I would "up" the difficult factor (still easy for others). After years of that, I started becoming a pretty good cook and now I love to do it. It has become one of my biggest priorities to make sure that we have a homemade meal every night and that we sit down as a family to dinner. I make it a goal every week to make a new recipe and I quite often will make a few new ones. We are not picky eaters so it makes it easy for us to try lots of new things. You do not have to be a great cook to be a part of this group. The nice thing about getting recipes from people you know, if you need some help on the recipe while cooking it, you have someone you can call for help.

We will be meeting once a month and every month we will have a different theme. One month it could be something like a Mexican theme where the next month could be a theme like Meals under 30 minutes or Favorite family recipe. We will have everyone copy their recipe and hand it out to those who come. If people can't make it and we have extra recipes, we can possibly stick them in the Relief Society binder or I might can type them up here and post them on this blog where I keep all of my favorite recipes.

I would like to start this month and keep it on the 3rd week of the month so let me know what would work best for you and we will try to accommodate as many people as possible.

I look forward to seeing all of you and eating some great food!

Thanks Everyone!

Mandarin Salad

Ingredients:

1/4 c. sliced almonds

1 T. plus 1 tsp. sugar

1/2 head lettuce, torn into bite-size pieces

1/2 bunch romaine, torn into bite-size pieces

2 stalks celery, chopped

2 T. green onion, thinly sliced

1 can mandarin oranges, drained

Dressing:

1/4 c. vegetable oil

2 T. sugar

2 T. cider vinegar

1T. parsley (dried or fresh)

1/2 tsp. salt

dash of pepper

Directions:

Cook almonds and sugar in saucepan over low heat, stirring constantly, until sugar is melted and almonds are coated; cool and break apart. Prepare dressing. Toss almonds with remaining ingredients and dressing.

Honey Lime Chicken Enchiladas

Ingredients

1/3 cup honey

¼ cup lime juice (about 2 lg. Limes)

1 T chili powder

2 cloves finely minced garlic

1 pound boneless skinless chicken breasts cooked and shredded

12 corn tortillas

2 cups Mexican cheese blend

1 19 oz. can green enchilada sauce hot or mild

½ cup heavy cream

Non-stick cooking spray

1 T chopped cilantro

Directions

Preheat oven to 350 degrees. Place the cooked and shredded chicken in a medium sized bowl. Set aside. In a small bowl, place the honey, lime juice, chili powder and minced garlic or garlic powder. Whisk together thoroughly to combine. Pour this mixture over the chicken and cover with plastic wrap. Allow to marinate while you prepare the tortillas, 30 minutes or up to 1 hour, in the refrigerator.

Heat a large griddle till a drop of water skitters across (about 350 degrees F). Spray the surface with non-stick cooking spray or oil it with a little bit of canola oil in between each round of tortillas. Heat tortillas about 20 seconds on each side till warm and flexible and some golden brown spots have appeared. Remove the tortillas from the griddle and keep them between a couple of paper towels until ready to use.

Spray the sides and bottom of a 9x13-inch baking dish lightly with cooking spray. In a medium bowl, combine the enchilada sauce and the heavy cream. Spread about ½ cup of the mixture in the bottom of the oiled baking dish. Add a large spoonful (about 2 tablespoons) of the chicken mixture to the center of each tortilla in a line. Cover the chicken with a large tablespoon of cheese, then roll the tortilla up from one side to make a rolled enchilada. Place the enchilada seam side down in the baking dish starting at one end with the long edge parallel to the longest side of the pan so that you end up with two columns of six enchiladas each.

Repeat with the remaining chicken, cheese and tortillas. You will use about 1 ½ cups of the cheese for the filling and set the remainder aside for topping the enchiladas in the pan. Add the remaining marinade mixture to the enchilada sauce and cream mixture, if desired. Pour this mixture over the top of all the enchiladas. Sprinkle with the remaining cheese.

Bake the enchiladas for 30 – 35 minutes, until the cheese is melted and bubbly and starting to brown on top. Serve topped with sour cream and cilantro.

* This recipe looks long & time consuming but the directions are just really wordy, it is actually very easy and very YUMMY! It is a little bit spicy, so if you don't like spice, cut down the chili powder. I made this with a side dish of Lime Cilantro Rice (1 cup of rice, 2 cups of water, ½ of a lime, juiced and 1 T of cilantro leaves) and it was a great combo.

Restaurant Style Chicken Nachos

Ingredients:

2 cloves garlic, crushed

6 green onions, sliced, white parts and tops separated

3 T canola oil

1 shredded, cooked, whole chicken breast

salt and pepper to taste

1 cup salsa

1/2 (12 oz) package tortilla chips

1 (8 0z) package shredded cheddar/monterey jack cheese blend

1/2 large tomato, diced

Directions:

Preheat oven to 350 degrees

In a 12 inch skillet over medium heat, cook and stir the garlic and white parts of the green onions in canola oil until tender. Mix in shredded chicken, salt and pepper. Toss until well coated with oil. Stir in the salsa.

Arrange tortilla chips on a large baking sheet. Spoon the chicken mixture over tortilla chips. Top with cheese blend and tomato. Bake in the preheated oven 10 minutes, or until cheese has melted. Remove from heat and sprinkle with green onion tops before serving.

*James was craving nachos for about a week or so a couple of weeks ago, so I decided to get online and find a good nacho recipe for him. This is what I found that sounded the best to me and they were really good. They definitely filled his nacho craving.

Valentine Cookies

For Valentines I decided to make the Fair Drop Cookies, just the sugar cookie part, and top it with the Raspberry Cream Cheese Frosting and it was AWESOME!!!! I highly recommend this combination for any occasion. You can add whatever fruit flavor and change up the frosting and the color of it.

Orange Glazed Salmon

Ingredients:

1 1/2 lbs salmon fillet

1/3 cup orange marmalade

1/2 cup orange juice

1 T Dijon mustard

1 tsp. ginger

2 tsps salt free citrus-herb seasoning

Directions:

Rinse salmon fillet under cold water and pat dry with paper towels. Cut into 6 serving portions and place salmon fillets in a large zip-top bag; set aside.

In a small bowl stir together remaining ingredients. Pour into zip-top bag. Squeeze air from bag and seal. Marinate in refrigerator 30 minutes before cooking and bring to room temperature.

Light broiler and line baking sheet or boiler pan with aluminum foil.

Remove salmon from marinade and place on baking sheet. Discard marinade. Broil salmon 6 to 8 inches from heat source for 6 to 8 minutes or until cooked through. Do not overcook.

Serve immediately.

*This is a very good salmon that is a little bit different than any salmon I have made before. And it was very simple to make. I could not find the citrus-herb seasoning so I just made my own by adding some lemon zest, orange zest, thyme, oregano, basil, and rosemary to it.

Cheesecake Factory Southwestern Salad

Ingredients:

1-2 chopped tomatoes

6 chicken breasts grilled and sliced

1 1/2 packages frozen sweet corn

2 15-oz cans black beans drained and rinsed

2 large avocados diced

2-3 heads Romaine lettuce torn

2 cups grated Monterey Jack Cheese

1 36 count corn tortillas

Dressing:

1 bunch cilantro

4 T honey

Juice of 4 limes

1/4 cup cider vinegar

2 T sesame oil

4 tsp peanut butter

1 T red pepper flakes

1 1/2 tsp cumin

1 1/2 T sugar

Salt and pepper

1 cup extra-light olive oil

Directions:

Put all dressing ingredients (except oil) in blender and blend until smooth. Add oil slowly with blender still running. Set aside.

Cut tortillas in thin strips. Fry in hot vegetable oil in batches until slightly brown, draining in bowl lined with paper towels. Salt generously while hot.

Put all salad ingredients into large bowl and toss. Serve with tortilla chips on top and dressing on the side.

*The dressing for this salad is really different but it tastes really good with the combination of the salad. I have never had this at the restaurant but I really enjoyed the one I made at home. Also, this is for a large group. James and I had this for dinner 2 nights and we didn't even go through half of the dressing or even a 1/3 of the dressing.

Mimi's Corn Chowder

Ingredients:

2 tsp butter

2 stalks celery

1/2 cup onions chopped

4 cups water

1 bay leaf

1 potato peeled and cubed

1 15 oz can creamed corn

1 15 oz. can corn with liquid

1 tsp sugar

1 tsp sale 1/8 tsp pepper

1/2 cup flour

1/2 cup half and half

Directions:

Saute celery and onion in butter. Add water, potato, and bay leaf. Add creamed corn, corn, sugar, salt and pepper. Simmer 20 minutes. Combine flour and half and half in a separate bowl. Add to soup and simmer for 10 minutes until thickened.

*I don't know if you have ever had this soup at a Mimi's restaurant, but this is my favorite soup out of any restaurant. However, it didn't quite taste as good homemade but it was still good. I think part of the problem was me, I don't think I mixed the flour and half and half well enough, I kept on getting flour chunks when eating it so make sure you mix it really well and stir it while it is simmering.