Pancakes with Nutella and Bananas

 On a recent trip to Armenia, my husband had this breakfast a few times so we had to try it at home.  Make pancakes.  Put nutella (a yummy hazelnut spread you really should try!) and banana slices on top and then do another layer or two of that.  It's really like having dessert for breakfast!

Husband says:  4 stars

Boys say thumbs up!

Slow Cooker Garlic and Brown Sugar Chicken

from Six Sisters' Stuff

4-6 chicken breasts (or thighs would work great too!)
1 cup packed brown sugar
2/3 cup vinegar
1/4 cup lemon-lime soda
2-3 Tablespoons minced garlic
2 Tablespoons soy sauce
1 teaspoon fresh ground pepper
2 Tablespoons corn starch
2 Tablespoons water
Rice or noodles, cooked
Red pepper flakes (optional)

Directions:
Spray slow cooker with non-stick cooking spray. Place chicken inside slow cooker. Mix together brown sugar, vinegar, soda, garlic, soy sauce, and pepper together. Pour over chicken. Cook on low for 6-8 hours or high for 4 hours. Take chicken pieces out of slow cooker and pour remaining sauce into saucepan. Place saucepan over high heat. Mix together corn starch and water, pour into saucepan, and mix well. Let sauce come to a boil and boil for 2-3 minutes, or until it starts to thicken and turns into a glaze. Remove from heat and let sit for a minute or two (it will continue to thicken as it cools down).
Serve chicken over rice or noodles and top with glaze. Sprinkle red pepper flakes on top if desired.

Recipe adapted from Slow and Simple.

If you want to make an easy inexpensive dinner for friends try this!  Your house will smell delicious and odds are you will have many compliments from your guests.  I paired this with a previously listed broccoli recipe.  

Husband says:  4 stars

Boys say:  thumbs up

Melt in your Mouth Slow Cooker Pot Roast

from Six Sisters' Stuff

3-4 pound roast
12 oz Coca Cola
3/4 C dark brown sugar
3/4 C Heinz chili sauce
3/4 C ketchup
3/4 pkg. dry onion soup mix
4-5 new red potatoes
1.5-2 C baby carrots

Combine all ingredients in the crock pot.  Cook on low for 8-10 hours.

Boys say thumbs up
Neighbor who came over and helped herself says yum!

Hello World!

Hello all you hungry people!  I've missed you.  It was an epic summer!  Although we didn't stop eating, I did stop blogging for a little while.  I have added a number of new recipes today to give you a sampling of our food over the last couple of months.  Life is working it's way back in to a routine and you should be hearing from me more regularly now!

Roasted Parmesan Rosemary Potatoes

from allrecipes.com, submitted by I Love Troy

1 1/2 pounds new potatoes, cut into 1 -inch pieces 3 tablespoons extra-virgin olive oil

2 tablespoons grated Parmesan cheese 1 tablespoon chopped fresh rosemary salt and ground black pepper to taste

DIRECTIONS:

1.	Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
2.	Mix potatoes, olive oil, Parmesan cheese, and rosemary in a bowl. Season with salt and pepper. Spread potato mixture over prepared baking sheet.
3.	Bake in preheated oven until potatoes are golden brown and tender, stirring once, about 40 minutes. I had already started these potatoes when I realized I was out of rosemary.  What to do?!  I improvised by pulling out a garlic bread seasoning I had left over from a recipe on ourbestbites.com and used that.  They were delicious this way but I'm sure would have been delicious as written above too!

Garlic Bread Seasoning

1/2 c. powdered Parmesan cheese
2 tsp. Kosher salt (you may want to start with 1 and sample since parmesan can vary in saltiness)
2 Tbsp. garlic powder
2 tsp. oregano
2 tsp. basil
2 tsp. marjoram
2 tsp. parsley

Boys say:  thumbs up

Broccoli with Garlic and Soy Sauce

from foodnetwork.com, Ina Garten

Ingredients
1 head garlic, peeled (about 16 cloves)
1 cup good olive oil
1 teaspoon crushed red pepper flakes
1 teaspoon kosher salt
4 stalks broccoli, cut into florets (8 cups of florets)
2 tablespoons soy sauce
Directions
Put the garlic cloves and oil in a small heavy-bottomed saucepan. Bring to a boil and cook uncovered over low heat for 10 to 15 minutes, until the garlic is browned and tender. Turn off the heat and add the red pepper flakes and 1/2 teaspoon salt. Immediately pour into a heat-proof container to stop the cooking. Allow to cool to room temperature.

For the salad, blanch the broccoli florets in a large pot of boiling salted water for 2 to 3 minutes, until crisp-tender. Drain well and immerse immediately into a large bowl of ice water until the broccoli is cooled. This process stops the cooking and sets the bright green color. Drain well.

In a large bowl, toss the broccoli with 1/2 teaspoon salt, 1/4 cup of the oil used to cook the garlic, the soy sauce, and 8 or more cloves of cooked garlic. Taste for seasonings and serve cold or at room temperature.

I say:  5 stars!  This was so yummy with my brother-in-laws Kalua pork.  I'll have to get that recipe from him too.  Thanks, Layne!

Snickers Apple Pudding Salad

from Six Sisters' Stuff

Ingredients:

1 large tub (16 oz) Cool Whip, thawed
1 large package (6 oz) vanilla instant pudding
1 cup milk
6 regular-sized Snickers candy bars, cut in bite size pieces (or 12 fun-sized bars)
3 medium size Granny Smith apples or other tart apple, cut up into small chunks

 

Directions:

In a large bowl, combine milk and pudding, then mix in the cool whip. Add the Snickers and then the apples (cut the apples after you have mixed the other ingredients so that they aren't brown when you add them).

This was a hit with the little ones.  I'll try to get a picture before we eat it all next time!

Boys say:  thumbs up!

Mom's Pork Chop Marinade

from Six Sisters' Stuff

1/2 cup soy sauce
1/4 cup chili sauce
1/4 cup honey
2 T vegetable oil
2 T green onion
1 t curry powder

Mix all ingredients together. Add 4-6 pork chops (I usually place the marinade and meat together in a ziploc bag, then put the bag into a bowl). Marinate in the fridge for 6-8 hours (or even overnight). Grill and enjoy!

Boys say:  thumbs up

20 Minute Skillet Lasagna

from Six Sisters' Stuff

Ingredients:

• 1 pound lean ground beef
• 1 (12 oz) package bow tie noodles (or any other kind of noodle), uncooked
• 1 (26 oz) jar of your favorite spaghetti sauce (or pizza sauce)
• 1 Tablespoon olive oil
• 1 teaspoon salt
• ½ teaspoon garlic powder
• 1 teaspoon Italian Seasoning (or more, make it to your taste)
• ½ cups Mozzarella cheese
• ½ cups sour cream (I used light)

Directions: 
Brown ground beef in small pan. Meanwhile, cook noodles according to package directions.
After noodles are cooked, drain and drizzle with olive oil. Mix in your spaghetti sauce.
Add your browned beef, seasonings, cheese, and sour cream. Fold together and allow it all to combine and melt together, over low heat, for about 5 minutes, or until cheese is melted.

Serve with a simple green salad and loaf of French bread and you have a quick and delicious meal!

It doesn't get much easier than this!  I omitted the olive oil and salt.  The noodles were done cooking at the time I was ready to throw them in the pan with the meat and seasonings so I didn't think the salt and oil were needed.  Also, I think a pound of ground beef is too much.  Try a half to 3/4 of a pound. 

Husband rating:  3.5 stars

Boys say:  thumbs up

Slow Cooker Honey Sesame Chicken

from Six Sisters' Stuff

Ingredients:
4 boneless, skinless chicken breasts (thighs would be fine too)
Salt and pepper
1 cup honey
1/2 cup soy sauce
1/2 cup diced onion
1/4 cup ketchup
2 tablespoons vegetable oil (could also use olive oil or canola oil)
2 cloves garlic, minced
1/4 teaspoon red pepper flakes (optional - doesn't really add heat, just adds more flavor)
4 teaspoons cornstarch dissolved in 6 Tablespoons water
Sesame seeds

Directions: 
Season both sides of chicken with lightly with salt and pepper, put into crock pot. In a small bowl, combine honey, soy sauce, onion, ketchup, oil, garlic and pepper flakes. Pour over chicken. Cook on low for 3-4 hours or on high 1 1/2 – 2 1/2 hours, or just until chicken is cooked through. Remove chicken from crock pot, leave sauce. Dissolve 4 teaspoons of cornstarch in 6 tablespoons of water and pour into crock pot. Stir to combine with sauce. Replace lid and cook sauce on high for ten more minutes or until slightly thickened. Cut chicken into bite size pieces, then return to pot and toss with sauce before serving. Sprinkle with sesame seeds and serve over rice or noodles.

*You can also sprinkle more red pepper flakes on top if you want more heat.

Boys say:  thumbs up

Slow Cooker Italian Chicken

from Six Sisters' Stuff

Over Labor Day weekend I went to Midway, Utah with some lady friends.  Every year there is a big festival there called Swiss Days.  They have a 10k race I love.  They have a parade.  But the biggest draw is the hundreds of booths set up with people selling everything from paintings to maxi skirts.  I put my name in a drawing and won a new cookbook.  That was such a happy surprise!  I've tried many of the recipes in the Six Sisters' Stuff cookbook, you might have noticed, and here is another one (and by the way, can you imagine having five sisters?!  It's amazing they could all work together to create this wonderful book and blog!):

Ingredients:
4 chicken breasts
1 packet dry zesty Italian dressing
1 (8 ounce) package cream cheese, softened
2 (10.75 ounce) cans cream of chicken soup

Directions:
Place chicken in a slow cooker and sprinkle Italian dressing over it.  Combine cream cheese and cream of chicken soup in a small post over low heat and warm until melted through; pour over chicken.  Cook on low 4-6 hours.  Once chicken is done, you can leave the chicken breasts whole or shred them.  Serve chicken over pasta or rice.

Boys say:  thumbs up

(Husband was in Armenia!)

Chocolate Chip Banana Oatmeal Cookies

from Six Sisters' Stuff

Ingredients:

2 cups all-purpose flour (or gluten free flour)

1 teaspoon salt

1/2 teaspoon baking soda

3/4 cup unsalted butter, softened (or 3/4 c coconut oil)

1/2 cup granulated sugar

1/2 cup packed light brown sugar

1 egg

1 1/2 teaspoons pure vanilla extract

1/2 cup mashed ripe banana (about 1 large)

1 cup old-fashioned rolled oats

2 cups chocolate chips

Directions:

Preheat oven to 375 degrees. 

Whisk together flour, salt, and baking soda in a small bowl and set aside.  

Place butter and sugars into a mixing bowl and beat on medium speed until pale and fluffy. Reduce speed to low. Add egg and vanilla and mix until combined. Mix in banana. Add flour and mix until just combined.  Stir in oats and chocolate chips. 

Using a 1 1/2-inch ice cream scoop or cookie scoop, drop dough onto baking sheets spacing about 2 inches apart. Bake cookies until golden brown and just set, about 10-13 minutes. Remove cookie sheet from oven. Leave cookies on cookie sheet for 5 minutes then transfer them to a cooling rack. 

You might want to double this recipe. The cookies will be gone before they cool! 

Husband rating:  5 stars

Boys (and cousins and aunts and uncles) say thumbs up!

Peach Dump Cake

from Six Sisters' Stuff

Ingredients:

2 (16 ounce) cans peaches in heavy syrup
1 (18.25 ounce) package yellow cake mix
1/2 cup butter
1/2 teaspoon ground cinnamon, or to taste

Directions:
Preheat oven to 375 degrees F.
Empty peaches into the bottom of one 9x13 inch pan. Cover with the dry cake mix and press down firmly. Cut butter into small pieces and place on top of cake mix. Sprinkle top with cinnamon.
Bake at 375 degrees F for 45 minutes.

Don't you hate it when you eat the food before you remember to take a picture for your blog?!  I guess we were just too excited to think that through!  This was good, but on the sweet side for my taste buds.  Don't get me wrong, I like a sweet dessert, but this was a little too sweet for me.  

Husband rating:  3.5 stars
Boys say:  thumbs up

Yummy Honey Chicken Kabobs

from allrecipes.com, submitted by Ann Marie

1/4 cup vegetable oil 1/3 cup honey 1/3 cup soy sauce 1/4 teaspoon ground black pepper 8 skinless, boneless chicken breast

halves - cut into 1 inch cubes 2 cloves garlic 5 small onions, cut into 2 inch pieces 2 red bell peppers, cut into 2 inch pieces skewers

1.	In a large bowl, whisk together oil, honey, soy sauce, and pepper. Before adding chicken, reserve a small amount of marinade to brush onto kabobs while cooking. Place the chicken, garlic, onions and peppers in the bowl, and marinate in the refrigerator at least 2 hours (the longer the better).
2.	Preheat the grill for high heat.
3.	Drain marinade from the chicken and vegetables, and discard marinade. Thread chicken and vegetables alternately onto the skewers.
4.	Lightly oil the grill grate. Place the skewers on the grill. Cook for 12 to 15 minutes, until chicken juices run clear. Turn and brush with reserved marinade frequently. I chose to use zucchini and squash from my garden along with onion.  I put the chicken in one bag and the veggies in another and poured the sauce (I doubled the sauce) in each bag and let them swim in it for hours.  This was such a delicious dinner.  And notice the paper plate?!  Talk about an easy clean up!  And summer nights with the kids is all about playing-not doing dishes!

Husband rating:  4.5 stars

Boys say:  thumbs up

Zucchini Bread

by Jesse Coleman

3c shredded zucchini
1 2/3 c sugar
2/3 c vegetable oil
2 tsp vanilla
4 large eggs


Mix above together in big bowl. Preheat oven to 350. Move oven rack to lowest position so tops of pans will be in center of oven. Then mix in:


3 c. all-purpose flour
2 tsp baking soda
1 tsp salt
1 tsp cinnamon
1 tsp pumpkin pie spice
1/2 tsp baking powder


Pour in to loaf pans. Bake 8" loaves 50-60 minutes, 9" 1 hour 10 minutes or mini loaves about 40 minutes. (I have dark pans so I usually decrease time by 10 minutes or so.)

I grow zucchini's every year in my garden.  I love using them in this recipe.  Thank you, Jesse!

Husband Rating:  5 stars
Boys say:  thumbs up