Baked lemon spaghetti...

Another simpler yet still so yummy lemon spaghetti. This is a combination of the the Rachel Ray lemon spaghetti that I posted on the blog, Pioneer Woman's Baked Lemon Spaghetti and a recipe that my old hair girl gave to Kim (confused...good) So grab your micro planer if you have one and lets make dinner!!

Spaghetti
Butter (PW's recipe used 4 Tbsp I used 1)
2 Tbsp Olive Oil
Garlic, minced (to liking)
Red pepper flakes (to liking or leave out)
1 lemon, juiced and zested (be sure to zest first!!)
2 cups Sour cream
1/2 tsp salt (or more to taste)
Parmesan cheese, to liking
Chicken, cooked and shredded (if wanted)

Preheat oven to 375. Boil water and cook spaghetti until al dente (sounds so professional). In a skillet, over LOW HEAT melt butter with olive oil. When butter is melted, add minced garlic, red pepper flakes and saute for a few minutes. Turn off heat and squeeze lemon juice into pan. Add sour cream and stir mixture together. Add lemon zest and salt. Pour mixture over spaghetti, add cheese and stir together, then pour spaghetti into an oven safe dish. Bake, covered, for 15 minutes then uncovered for additional 7 to 10 minutes. When you remove it from the oven, squeeze a little more lemon juice over the top, top with more cheese and let sit for a few minutes before serving.

YUMMY!!!

Sesame Thai Noodle Stir Fry

Our Relief Society had a Thai cooking night. This is one dish that was made, which I made tonight for Scott, Amy and John. Everyone really liked it, but I forgot to take a picture (I'm not too good at downloading them anyways). It makes a one dish meal, just stir it all together before serving in a very large bowl... yummy, but don't serve to anyone with a peanut allergy!

Sesame Thai Noodle Stir Fry

SAUCE:

1/4 cup creamy peanut butter
3 T. seasoned rice vinegar (I used plain rice vinegar)
3 T. Soy Sauce
1 T. brown sugar
1 T. minced fresh ginger root
1 . sesame oil
1 clove garlic, minced
juice of one lime

Sir fry meat (steak, chicken or shrimp) that has been cut in bite size pieces (will add to other mixtures at the very end... I have three frying pans going at once).

Matchstick carrots (I used one small package)

Cabbage slaw (one small package)

bean sprouts (I didn't have these)

Red pepper chopped

Green onions chopped (I just used one onion diced)

Celery chopped

Pea pods

Mushrooms sliced

Anything in the fridge your family likes or dislikes (I used small zucchini and broccoli)

Add cooked chow mein noodles or angel hair pasta (cooked) I used about 1/2 lb. package of angel hair pasta.


Stir fry vegetables, starting with those that take the longest to cook with oil. Cook until crisp tender or how you like them.

Saute onions and mushrooms in a small fry pan with small amount of oil.

Toss all together (pasta, meat, vegetables). Top with crushed roasted peanuts and fresh cilantro.

YUM

Mrs. Ophelia's Icing

Top of cake

The finished product (with my apprentice looking on)

Recipe
1 c. shortening
1 1/2 tsp. vanilla
1/2 tsp. almond extract
4 1/2 c. powdered sugar
3-4 Tbsp. milk

Beat shortening, vanilla, and almond on medium speed for 30 seconds.
Add 1/2 of the sugar, 2 Tbsp. milk. Blend together.
Gradually add the rest of the sugar and milk until you get to the desired consistency.
This will cover the same amount of cake as the regular tubs of frosting,
but it tastes so much better.

You will end up with deliciously white icing which can be dyed to any color.
For G's cake, I used Wilton's food gel in the little pots. I also doubled the recipe.
I find the colors are brighter than with the regular food coloring.

This icing is also good on sugar cookies.

Leaning Tower of Pickett

Okay, I obviously didn't put enough support dowels in my cake!
Luckily, it didn't affect the taste. :)

Zucchini Brownies

All I can say is, "YUM!!!" Hope you enjoy them, too.


2 c. flour
1 tsp. salt
1 1/2 tsp. baking soda
1/3 c. unsweetened cocoa powder
1 c. white sugar
1/2 c. brown sugar
2 eggs
2 c. grated zucchini
1/2 c. vegetable oil
1 tsp. vanilla
1 c. chocolate chips (optional, but not really)
1 c. peanut butter chips (optional, but not really)

1. Preheat oven to 350*. Grease 9 x 13 inch baking pan.

2. In a large mixing bowl, mix together flour, salt, soda, cocoa, and sugars. Combine eggs, zucchini, oil, and vanilla; blend into dry ingredients. Stir in chocolate and peanut butter chips.

3. Bake for 30-35 minutes in preheated oven. Cool in pan and then enjoy.

*Variation: Bake in 10 x 15 inch jelly roll pan for 20 minutes.
You could use 1/2 c. chopped walnuts in place of chocolate chips, but why?

Best Potato Rolls I've Ever Made

Colleen's Potato Crescent Rolls
By: Colleen Wollenberg
"Between family, friends and co-workers, I get requests for these rolls about every weekend. They have a terrific flavor! Mix garlic or cinnamon into the butter topping for more variety."



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Rating: Read Reviews (128)
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30 Min
Cook Time:
30 Min
Ready In:
9 Hrs 40 Min (I did not refrigerate on Thanksgiving 2009)



Ingredients
2 potatoes, peeled and cut into 1 inch cubes
1 (.25 ounce) package active dry yeast
1 1/2 cups warm water (110 degrees F/45 degrees C)
2/3 cup white sugar
2/3 cup shortening
2 eggs
1 1/2 teaspoons salt
6 1/2 cups all-purpose flour
1/4 cup butter, melted

Directions
Place potatoes in a saucepan, and cover with water. Bring to a boil, and cook until tender, about 15 minutes. Drain, cool, and mash.
In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
When yeast is ready, mix in 1 cup mashed potatoes, sugar, shortening, eggs, salt, and 3 cups flour. Stir in the remaining flour, 1/2 cup at a time, until dough has become stiff but still pliable. Turn dough out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. Cover with plastic wrap, and refrigerate for at least 8 hours, and up to 5 days.
Deflate the dough, and turn it out onto a lightly floured surface. Divide the dough into two equal pieces, and form into rounds. Roll out each round to a 12 inch circle. Brush generously with melted butter, and cut each circle into 16 wedges. Roll wedges up tightly, starting with the large end. Place on lightly greased baking sheets with the points underneath, and the ends bent to form a crescent shape. Cover, and let rise for 1 hour. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
Bake in preheated oven for 15 to 20 minutes, or until golden brown.
Nutritional Information

Chicken Roll-ups

PHOTO COMING SOON!!
Contributed by Karen

1 package crescent rolls
3-4 oz cream cheese, softened
2 green onions, chopped
1 1/2 - 2 cups cooked chicken, cubed
Sliced mushrooms (to liking)
2 cups breadcrumbs
1/2 tsp salt
1/2 tsp pepper
1/2 tsp dried sage
1/2 cube melted butter

Mix cream cheese, onions, mushrooms and chicken together. Set aside. Mix together breadcrumbs, sage, salt & pepper. Set aside. Separate crescent rolls, scoop chicken mixture onto rolls and roll up (starting at the big end). Dip in melted butter and roll in breadcrumb mixture. Bake on greased cookie sheet, at 350 for 20-25 minutes or until rolls are brown.

Karen's comments:

• I know that there are other recipes for chicken rolls-ups...some people call them chicken pillows, but this is the one that my Mom uses and therefore is the BEST and the one that I think most of us "Pickett's" like!!
• I like to make chicken & breadcrumb mixture in the morning and then at dinner time roll them up and bake them, but that only happens if my morning/kids/stars align!!
• The mushrooms and green onions can be left out.
• If your chicken mixture looks to "dry" add more cream cheese.

PW's French Breakfast Puffs

So yummy!

OK...those of you that know the Pickett Girls know how much we love The Pioneer Women (we call her PW, she is going to be my mom's BFF) Anyway, for Christmas we all got her cookbook and these are in it! My family LOVED THEM!!! So I thought I would share!

Puffs:
3 cups flour
2 tsp baking powder
1 tsp salt
1/2 tsp ground nutmeg
1 cup sugar
2/3 cup shortening
2 eggs
1 cup milk

Preheat oven to 350. Lightly grease 12 muffins cups (no papers). In a large bowl dry ingredients. In another bowl, cream the shortening with the sugar. Add the eggs, beat again. Alternate adding 1/3 of the flour mixture and milk into the creamed mixing well after each addition. Fill the muffin cups 2/3 full. Bake for 20-25 minutes until golden brown. Remove from pan and set aside.

To make the topping:
2 sticks butter
1 1/2 cups sugar
3 tsp ground cinnamon

Melt the butter in a deep bowl. Mix the sugar and cinnamon together. Dip the warm muffin in the butter, covering thoroughly. Then roll in the sugar mixture. Eat while still warm!