Too be added as and Author

If you would like to be added as an author so you recipes automatically have your name on them you can do 1 of 2 things.
1) click on the settings tab.
click on the permissions tab
then click on the add another author button
put in your e-mail address. the part I don't know is if you will need to register your e-mail.
then in a little while go to your e-mail and accept the invite.
Then go back to the settings tab and then the the permissions tab and by where your e-mail sits click on the little words to the right that say something like "give admin permission"

OR
2) in the comment sections to this post type your e-mail OR send me an e-mail with your address and I will do the rest.

OR
3) call dan's phone and I will talk you through the process.

Amy's Punch

My awesome friend Amy Meeker is her own chef! She loves to cook. This recipe is hers and it is sooooo good! Enjoy! Andrea

1 bag of thawed strawberries pureed in a blender
48 oz pineapple juice
1 can frozen orange juice concentrate (bigger)2 Frozen lemonade juice concentrate (smaller)
1/2 cup sugar dissolved in hot water

Freeze in tupperware. Deforost to sluch. Put it in a punch bowl and pour chilled 7 up over it (2 Liters of 7 Up)

Thanks for The Yummy Recipes

Now this is one amazing blog! Kudos to the authors! I am totally impressed!

Meliss - Thanks for putting mom's recipes on too. I miss those corn fingers and haven't had them in years!

Are you ladies still up for the Festival of Trees Booth? I am seriosly wanting to sew for it!

Andi

So I know I am a little blog happy, I do think it will slow down once I have all the little details figured out. Anyway, I figured out how to add more authors to the blog so we won't have to put our names by the recipes. If you notice down at the bottom of this post it will say willcox family and not Happy Cooking. If you want your post to have your name automatically appear let me know and I will invite you as an author. Then using your own e-mail account you can log on and become and Author. OR if everyone is happy with the way it is set up now, then ignore this post and keep on type'n in recipes. HAPPY BLOGGING

Dinner Idea By: Sara

Last night for dinner I thought I would make chicken tacos, but I only had one chicken breast. So I started playing around and came up with super duper tasty taco/fajitas. I put a little oil in a pan to cook my chicken, while it was cooking I threw in one clove of garlic, 1/4 of an onion, a yellow pepper (because I had it laying around in the fridge, but any type of pepper would be good), and I cup of some carrots really small to add some extra vegetables for nutrition, but not to change the flavor. When the chicken was done I took it out and cut it up into small pieces, and I added some black beans. At this point my creation tasted like fajitas. I was going for tacos so I added some pinto beans, and then taco seasoning and a little water. I let it simmer and to tell you the truth they ended up being some of the best tacos I have ever eaten. Plus, they weren't to hard to make.
In case you wanted to try it I changed the ingredients to light purple to help you fish them out.

Hello

Christmas Morning French Toast By: Melissa for Mom

8-10 slices day old french bread in inch thick
5 Tb. melted butter
4 eggs
2 egg yolks
3 cups milk
1 cup heavy whipping cream
1/2 cup sugar
1 Tb. vanilla extract
1/4 tsp. ground nutmeg
brush both sides of bread with butter, place in a greased 9x13 pan.  In a large bowl beat eggs and yolks. add milk, cream, sugar, vanilla and nutmeg, mix well. pour over bread cover and chill overnight. remove from fridge 30 min. before baking.  Bake uncovered at 350 for 55-60 min. or until a knife inserted near the center comes out clean. cool 10 min. before serving.  After typing this recipe it is a wonder I can eat the whole pan. can we say whipped up fat and bread the only day to eat this is christmas because calories never count on christmas.

Spanish Rice by: Sara

2 cups of water 1 cup of long grain brown rice
*Or the recipe on the back of your rice bag - 1/2 cup of water
1 can of diced tomatoes in garlic
1/4th of an onion diced
one chicken bouillon cube
pinch of oregano

Bring water to a boil add in all the ingredients and simmer for 40 min. or as long as your rice bag says.
Taste like the real thing, very tasty!

Meatballs by Melissa

2 eggs
1/2 cup milk
1/2 med onion diced
2 slices of bread
1 pound of hamburger
1 can cream of mushroom or chicken soup
Put eggs, milk, onion in blender and blend well pour over  diced bread slices and mix well add hamburger salt and pepper form meatballs and fry or broil them.  Put in casserole dish and cover with soup that has been thinned to desired consistency with milk and server over cooked noodles, rice, or mashed potatoes.

New Lasagna better than the "old stuff" by Melissa

1 bag 8 oz twisty noodles (I think the egg noodles)
1 cup sour cream
4 oz. cream cheese
mix and pour over noodles then add
1 pound hamburger cooked
1 can spaghetti sauce
1 8 oz can tomato sauce
1/2 tsp. salt
Top with grated cheese and foil and bake 350 for 20-30 min.
I think we can all see why this is so delightful 1 cup sour cram and cream cheese together Oh the    "cheezy-ness"

Corn Fingers or shall we say "corn dodgers" Posted by Melissa for Mom

Melt 1/4 cup butter in 9x13 pan (I'm sure I cut this in half when I make it)
Then mix....
2 cups + 2 TB flour
3 tsp. baking powder
2 tsp. sugar
stir super well then add...
1 can cream style corn
1/4 cup milk
mix until blended pour into the 9x13 pan - pat into 1/2 inch "finger" roll over to coat in butter and bake at 375 for 20-25 min. or until lightly brown.

Gypsy Soup

Mary made this at Christmas time and it was amazing! I have only made it once and it was good as well. I would suggest adding a 1 more cup of water and maybe skipping the cayenne and add a few more vegetables. When I made it I added carrots along with the sweet potatoes.

3 T olive oil
2 C chopped onion
2 cloves chopped garlic
2 C sweet potatoes (2 big or 3 small) - Chopped &Peeled
1/2 c chopped fresh tomatoes
3/4 c chopped sweet peppers (or just one whole green pepper)
1 can of chickpeas
3 cups water
One chicken bullion
2tsp paprika
1tsp basil
1 tsp salt
dash cinnamon
dash of cayenne (or leave out)
1 bay leaf
1T soy sauce

In a soup pot, saute onions, garlic, celery, and sweet potatoes in oil for 5 min.
Add seasonings, bullion cube and water.
Simmer, covered for 15min.
Add remaining vegetables, chickpeas, and soy sauce.
Simmer for 10 more min or until all vegetables are tender.

NOTE: The vegetables used in this soup are flexible.
Any orange vegetable can be combine with green... for example, peas or green beans can replace the pepper. Carrots or squash can replace sweet potatoes.
OR any thing can be in addition to.

Chicken Tortillia Soup By: Sara

This looks hard but it really isn't that bad!

1 onion chopped

3 cloves garlic minced

1 T olive oil

2 tsp chili powder

1 tsp dried cumin

1 (28 oz) can crushed tomatoes

1 (10.5 oz) can chicken broth ( I use bullion cubes)

1 1/4 c water

1 can whole corn kernels, cooked

1 can white hominy

1 (4 oz) can chopped green chile peppers

1 (15 oz) can black beans, rinsed and drained

1/4 c fresh cilantro

2 boneless chicken breast cooked and cut into pieces (I just buy the rotisserie chicken for added flavor)

Directions:

In a medium stock pot, heat oil over medium heat. Saute onion and garlic in oil until soft . Stir in chili powder, oregano, tomatoes, broth, and water. Bring to a boil, and simmer for 5-10 minutes

Stir in corn, hominy, chiles, beans, cilantro, adn chicken. simmer for 10 min.

**Heres the Deal: I don't do any of the Saute part. It takes too long and seems too complicated for me. I just dump it all into the pot and boil it until it looks done. You know heated all the way through with soft onions. Way easier and just as tasty!

Serve soup with

sliced avocado

Shredded Monterrey Jack Cheese

chopped green onions

Cheese Cake Triangles by Sara

Crust
2 cups Gram Cracker Crumbs
1/3 Cup Sugar
1/2 Cup Butter

Mix in Gram Crackers and Sugar in the bottom of a 13 X 9 dish. Add in melted butter to form a Gram Cracker Crust.

Filling
2 packages of cream cheese (soften)
1 c of sugar
1/4 c flour
1 1/2 c evaporated milk (12 ounces)
2 eggs
1 T vanilla
1 C (6 oz) semi-sweet chocolate
* or 1/2 c milk chocolate and 1/2 coup semi sweet chocolate chips

Beat together cream cheese, sugar, and flour until smooth. Then beat in evaporated milk, eggs, and vanilla
Melt chocolate in the microwave or stove top then add in one cup of the cream cheese filling into the chocolate and mix together well.
Pour the rest of the cream cheese filling over the crust. Then pour the chocolate mixture on top and swirl with a spoon
Bake in the oven at 325 for 40-45 min. or until set. Let cool and chill in the frigerator until firm

P.S. I don't always chill and they turn out anyway.

Amazing Strawberry Spinach Salad with Lemon poppy seed dressing by: Sara

Dressing:1 lemon
2 T white wine vinegar
1/3 c sugar
1 T vegetable oil
1 tsp poppy seeds

Salad:
1/4 c sliced natural almonds, toasted
8 ounces (1.5 c) strawberries
1/2 medium cucumber, sliced and cut in half
1/4 small red onion, sliced into thin wedges
1 package (6 ounces) baby spinach

1. For dressing, Zest lemon and add 2 T lemon juice. combine zest, juice, vinegar, sugar, oil and poppy seeds in small Batter Bowl. Whisk until well blended. Cover, refrigerate until ready to use.


2. Preheat oven to 350. Spread almonds in single layer over bottom of a pan. Bake 10-12 minutes or until lightly toasted. Remove from oven, cool almonds in pan.


3. Hull strawberries into quarters. Score cucumber lengthwise and cut cucumbers in small pieces. slice onion into small wedges


4. Place spinach in large serving bowl. add strawberries, cucumber and onion. Whisk dressing, pour over salad, gently tossing to coat. Sprinkle with almonds.

Highly suggest to serve if you want to impress ladies!

Rockin' Moroccan Pita by: Sara

1 T ground cumin
1 tsp chili powder
1 bl chicken breast cut into 1 inch cubes
4 T olive oil
1/4 c lemon juice
2 cans Bush's Garbanzo Beans, rinsed and drained
3 green onions, thinly sliced
1 red bell pepper, diced
1/4 c chopped parsley
6 pita pockets
Plain Yogurt

Combine cumin and chili powder in a plastic bag. Add chicken and shake to coat. Heat 1 T oil in a large skillet over medium heat. Add chicken, cook 5 min. or until chicken is no longer pink. stirring frequently. Take off heat, set aside to cool.
Combine remaining ingredients except pita pockets, mixing well. Stir in chicken. cut top off pitas to open. fill pitas with mixture and top with yogurt.

Here is how I make them: I make mine without chicken and just add another can of garbanzo beans or Hominy. Because I don't like to cook meat every night and this meal is tasty and filling without the chicken. Faster to cook without the chicken as well.

Anyway, I put a little oil in the pan and get the red/yellow pepper and onion going so they get soft. Then I add the Garbanzo beans, the cumin and the chili powder. I get everything nice and warm.

Then in a separate bowl I put a little plain yogurt, I squeeze a slice or 2 of fresh lemon and sprinkle a little parsley. I don't follow the above amounts because I just make enough to top the pitas with the yogurt.

Warm the pitas, put in the filling, top with cheese, then yogurt and sometimes just a little extra lemon. They are the new taco! WAY TASTY!
Call if you still have questions.

Rice Pudding

2 cups minute rice or 1 cup regular

Mix together over low heat
3 1/2 c milk
1 c sugar

Beat together separate
3 eggs
1/2 c milk
2 T rounded corn start ch

Add all to milk and boil over medium heat for 1 minute.
Take off of heat and add:
1 tsp vanilla
1/4 lemon extract
Cinnamon to taste

I think this could be moved, but I don't know where to put it.

Whole Wheat Muffins By:Sara

Mix in a blender:
2 c. milk
1 c. oil
1 c. brown sugar
2 eggs
2 tsp vanilla
2 tsp baking soda
1 tsp salt

ADD liquid mixture to:
4 cups whole wheat. Put batter into muffin tins. Bake at 350 for 15-20 minutes

Elmo's Yogurt Chocolate Cake by: Sara

Preperation 20 min * Baking time: 25 min * Makes one 8 inch layer cake

Ingredients

2 eggs

1.5 cups sugar

1 cup low fat plain yogurt

1/2 cup applesauce

1/3 cup vegetable oil

1 teaspoon vanilla

1.5 cups all-purpose flour

1/2 cup unsweetened cocoa powder

1 1/4 tsp baking soda

Steps

Preheat oven to 350

Lightly grease and flour 2 8 inch round cake pans.

In large bowl, stir together sugar, yogurt, applesause,oil,eggs, and vanilla until smooth.

Sift in the flour, cocoa powder, and baking soda. Stir until smooth and well-blended.

Divide batter.

Bake the cakes about 25 minuets. Cool on racks

meanwhile prepare frosting.

Frosting

1/2 cup butter

1/3 cup milk chocolate chips

1/3 cup unsweetened cocoa powder

2 tsp vanilla

2 cups powders sugar

2 TBS lowfat plain yogurt

Melt butter and chocolate over low heat, stirring until smooth and blended.

MOVE to BOWL. Add in cocoa powder and vanilla.

Stir in 1 cup of powder sugar and the yogurt. Stir in the remaining surgar until the frosting is smooth and spreadable.

I don't like cake too much and 2 seperate pans seems like a lot of work so I just make cupcakes.

For a little healthier cake use brown sugar instead of white. Because brown is sweeter you don't need as much.

Happy cake making.

The begining of the blog

Today was a momentous day in the Shewey Blogging world! Here is a picture of our recipe books beginnings!

I have been thinking that we should have a general family section to post little chats if we wanted! So that is what this is!

AND I think we need to somewhere put our names by the recipes that we post. This way I will know who to call when I did something wrong!

Betty Crocker's Banana bread low fat

1 1/4 cups sugar
1/2 cup butter or stick margarine, softened
2 large eggs
1 1/2 cup mashed very ripe bananas abt. 3 medium
1/2 cup buttermilk
1 tsp. vanilla
2 1/2 cups all-purpose flour
1 tsp baking soda
1 tsp. salt
nuts if you want

Heat oven to 350 degrees.

Grease bottoms only of two loaf pans with shortening. Mix sugar and butter in bowl stir in eggs until well blended. stir in bananas, buttermilk, and vanilla; beat until smooth. stir in flour, baking soda and salt just until moistened. Stir in nuts. Divide batter evenly between pans.

Bake about 1 to 1 hr and 15 min. Cool on rack ten minutes. Loosen sides, remove from pans and place top side up on wire rack. Cool completely about 2 hours before slicing. Wrap tightly and store at room temp up to 4 days, fridge up to 10 days.

* The ticket is to not over mix the batter

The BEST Sheet Cake ever

2 c sugar
1t soda
2 c flour
1t salt
2 sticks butter
1/4 c cocoa
1 cup water
1/2 cup buttermilk
2 eggs
1 t vanilla

Sift sugar, soda, flour and salt in bowl. Melt butter, cocoa and water. Bring to a rapid boil, then pour over dry ingredients. Add buttermilk, eggs, and vanilla. Bake on large jelly roll pan (cookie sheet with edge) at 350 degrees for fifteen to twenty minutes.

ICING:
melt 1 stick butter and add 1/4 cup cocoa, 1/3 cup milk. Bring to a boil and add 3 1/2 cups (1 pkg) powdered sugar and 1 t vanilla. Spread on hot cake.

Pulled Pork

3 to 4 lb. pork roast of pork loin

Sauce:
3/4 to 2 cups brown sugar (for sweetness)
1/2 cup soy sauce
1/2 cup ketsup
1/4 cup honey
2 Tbsp. vinegar
3 cloves garlic, minced
1/4 tsp ginger, dry
1 tsp salt

Slice onion and place on bottom of crock pot. Add roast. Mix sauce ingredients and pour over roast. Cook according to crock pot instructions ( it's yummy to cook it for 2 to 3 hours on HIGH, then 4 hours on LOW.) Shred pork and leave in pot for last hour of cooking.

If making burritos, warm tortillas and add pork, Mexican rice, black beans, shredded cheese and shredded lettuce. It can also be served over rice.

* I like it sweet ;) probably 1 1/2 cups of brown sugar for 4lb roast

cafe rio rice YUM

6 cups water

1 can green chilies

4 tsp. chicken buillon

4 tsp. garlic minced

1/2 bunch cilantro

3/4 tsp. salt

1 TB butter

1/2 onion

3 cups rice

blend cilantro, green chilies, and onion together in food processor. bring water to a boil and add all ingredients simmer covered 30 min.

cafe rio dressing

1 buttermilk ranch dressing packet make as per recipe

2 tomatillos (tomato like veggie with husk on it)

1/2 bunch cilantro

1 clove garlic

juice of 1 lime

1 jalapeno (don't use seeds unless you want to fry off your taste budds)

blend dressing in a food processor or blender then refrigerate.

Andi's Own Turkey

17.5 lb Turkey
8 Tbs. unsalted butter (room temperature)
1-2 tsp fresh rosemary chopped
2 tsp. fresh thyme
1 tsp. rubbed sage (dry)
1 Tbsp. fresh parsley chopped

Whip butter with a fork. Add herbs. Wash Turkey and place in pan. Separate the skin from the meat by sliding your fingers under the skin. Then slide half of the butter mixture between skin and meat. Rub the other half on the outside of the turkey. Refrigerate over night. In the morning, stuff the cavity with 1-2 onions (quartered), 1 head of garlic split in half, 2 bay leaves, and 1 sprig of rosemary, 3 sprigs of thyme, 1-2 sprigs of parsley and a little rubbed sage. Use Kosher salt and pepper to salt the inside cavity, and the outside of the turkey.

Bake 3 1/2 hours on 340 degrees

sweet pork

4 pound pork roast

2- 15 ounce cans tomato sauce

1 can coke

1 garlic clove diced

1/4 cup cilantro minced

cook in crock pot for 6 hour cover roast 1/2 way with water. Then shred meet add above ingredients and cook for 3 more hours yum.

CHICKEN STIR FRY by melissa

2-3 chicken breasts, fry in 1 TB. oil

then add...

1 cup chicken broth

2 Tbs corn starch

3 Tbs soy sauce or teriyaki

1 pkg. frozen stir fry veggies

simmer until done and serve over rice

Buttermilk Dressing by melissa

1 cup buttermilk

1/4 tsp. parsley

1/4 tsp. onion salt

1/4 tsp. pepper

1 cup mayonnaise

1/4 tsp. garlic salt

1/4 tsp. dried or fresh onion

mix together for the best ranch you have ever tasted

MELISSA'S VERY OWN MUFFIN RECIPE - DELICIOUS

1 3/4 cup flour

1/3 cup sugar

1 1/2 tsp. baking powder

1/2 tsp. salt

1/4 cup water

60z. any yogurt

1/4 cup oil

1 egg

Mix dry, and wet ingredients separately then combine put in muffin pan and bake 400 for 18 min. Tasty combos lemon yogurt and frozen blueberries, plain yogurt and chocolate chips, and raspberry yogurt and chocolate chips tasty

tasty tasty.

Abby Cadabby's Pumpkin Muffins By: Sara

Preparation time:10min. * Baking time:25min * Makes 12 servings

Ingredients

1.5 cups flour

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp cinnamon

1/4 tsp ground ginger

1 egg

2/3 cup light brown sugar

1/4 cup vegetable oil

1/2 cup canned pumpking

1/2 cup lowfat plain Yougart

Optional:

1 cup Oatmeal

1/2 cup raisins

Steps

1) Preheat oven to 350
Prepare muffin cups
2) In a small bowl, stir together the flour, baking powder, baking soda, cinnamon, salt, and ginger. Set aside
3) In a large bowl use a fork to stir together sugar, oil, eggs, pumpkin, and yogurt.
4) Stir in the flour mixture just until blended

5)Gently stir in the oatmeal and the raisins, if using, just until incorporated
6) Bake the muffins about 25 minutes. Store in a covered container for up to 3 days.

Abby's Health tip:

Pumpkins, and other orange fruits and vegetables, make your eyes and heart stronger!