Sunday, April 18, 2010

Herb Chicken Marinade

We just got back from a trip to Utah for EFY training and we were able spend some time with our dear friends Willard and Dawn Gummersall. Every time we go there we are treated to great company and amazing food. She is a fenominal cook. I got this recipe from her.


3/4 c. Miracle Whip
1/4 c. grape juice
2 garlic cloves, minced
2 Tbsp. finely chopped green onions
2 tsp. basil leaves crushed
1 tsp. dried thyme
6 boneless, skinless chicken breasts

Marinate for 4 hours and grill

This is SO good.

Spinach Crescents

I haven't tried this recipe yet but it looks like it would be a great way to have the kids eat some spinach because they LOVE crescent rolls.


1/2 cup sliced almonds
1 pkg (10 ounce) frozen chopped spinach, thawed and squeezed dry
1/2 cup grated Parmesan cheese
1/4 cup chopped onion
2 tsp light olive oil or canola oil
1/4 tsp. salt
1/8 tsp. pepper
1 pkg (8 ounces) refrigerated crescent rolls

In a food processor or blender, finely chop the almonds. Add spinach, Parmesan cheese, onion, oil, salt and pepper; cover and process until well blended. Unroll and separate the crescent dough into eight pieces.

Spread spinach mixture evenly over dough to within 1/8 in. of edge. Roll up and place on a greased baking sheet.

Bake at 375 for 15-18 minutes or until golden brown. Serve warm. Yield: 8 servings.

Blueberry Swirl Cheesecake

Cheesecake is always yummy and this recipe is WONDERFUL.


1 1/2 cups fresh blueberries
1/4 cup sugar
1 Tbsp lemon juice
2 tsp corn starch
1 Tbsp cold water

1 cup graham cracker crumbs (about 16 squares)
2 Tbsp sugar
2 Tbsp butter, melted

3 packages (8 ounces each) cream cheese, softened
1 cup sugar
2 Tbsp all purpose flour
4 eggs, beaten
1 cup (8 ounces) sour cream
2 tsp vanilla extract

In a small saucepan, combine the blueberries, sugar and lemon juice. Cook and stir over medium heat for 5 minutes or until he berries are softened. Combine cornstarch and water until smooth; stir into the blueberry mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; cool to room temperature. Transfer to a blender; cover and process until smooth. Set aside.

For crust, in a small bowl, combine the crumbs and sugar; stir in the butter. Press onto the bottom of a greased 9 in. springform pan. Place pan on a baking sheet. Bake at 350 for 10 minutes. Cool on a wire rack.

In a large bowl, beat the cream cheese, sugar and flour until smooth. Add eggs; beat on low speed just until combined. Stir in sour cream, and vanilla. Pour into crust. Drizzle with blueberry mixture; cut through batter with a knife to swirl. Place pan on a baking sheet

Bake at 350 for 1 hour or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.

Remove sides of pan. Refrigerate leftovers.

This makes about 12 servings

Raspberry Cream Dessert

When I saw this I had to try it because it has cream cheese. Anything with Cream Cheese in it is a big hit with our family. It also looked easy and fun for a Family Home Evening Treat.


1 package (8 ounces) cream cheese, softened
1/4 cup sugar
1/2 cup heavy whipping cream, whipped
1 package (10 ounces)frozen sweetened raspberries, thawed
1 Tbsp. cornstarch

In a small bowl, beat cream cheese and sugar until smooth. Gradually fold in whipped cream. Pipe mixture into two dessert dishes or spoon into two 4 in. spring form pans coated with cooking spray. Refrigerate for 4 hours or until set. I am going to use my trifle dish.

Drain raspberries, reserving juice, set berries aside. Add enough water to the juice to measure 3/4 cup. In a small saucepan, combine cornstarch and juice mixture until smooth. Bring to a boil over medium heat; cook and stir for 1-2 minutes or until thickened. Cool slightly.

Stir in reserved raspberries. Cover and refrigerate until chilled. Serve with cream dessert.

This makes 2 Large serving.

Spicy Rice, Bean & Cheese Skillet

Our newspaper had a section "taste of home" that had some great recipes I thought I would add to the blog. Let me know what you think of this one.


1 1/2 cups green bell peppers, chopped
3 cloves garlic, minced
1 Tbsp. olive oil
1 can (10 oz.) diced tomatoes and green chilies, undrained
1 can (15 oz.) black beans, drained, rinsed
1 1/4 cups water
2 cups Minute Brown Rice, uncooked
1/4 cup fresh cilantro, chopped
1 cup low-fat Colby and Monterey Jack cheese, shredded

Cook and stir green peppers and garlic in hot oil in large skillet on medium high heat 1 minute. Add tomatoes, beans, and water; mix well. Bring to boil.
Stir in rice. Reduce heat to medium-low; cover. Simmer 5 minutes. Remove from heat.
Stir in cilantro; top with cheese. Let stand, covered, 5 minutes.

Makes 6 servings.
If you would like this as a main dish you can add cooked diced chicken.