Delicio Recipe List

This is a great way to have your own potatoes ready to use in the freezer.  Fry them for breakfast or supper, or use in a potato casserole.  Make them in winter with your potatoes that are sprouting too soon, or make them in fall with the ones that got stabbed while digging.  Amounts aren't listed so just add ingredients to your liking. potatoes canola oil seasoning salt Peel and dice potatoes.  (My Vidalia chopper works great for this!)  Throw them in a big bowl of water.  After you have a large bowl full and they've soaked a bit, drain them.  Spread them on a bath towel to dry.  Once they're dried off somewhat dump them back into the bowl. Toss them in some oil and seasoning salt to taste.  Bake at 450 for 15-20 min.  They will be cooked but not really brown.  Cool and they're ready for the freezer.

This was a really fun change from the regular pizza that our family eats. Our family really enjoyed being able to dip these in whatever sauce they liked. I liked the easyness of preparing the meal and the ease of cleanup. I also really liked that I can use the bread stick dough and Alfredo sauce that I usually make. Stuffed Pizza Rolls                                         Our Best Bites Mormon Moms in the Kitchen pg 164 Bread Stick dough allow to rise one time                                              1/2 cups shredded mozzarella cheese                                              Pizza toppings of your choice, we used Canadian Bacon,  Pepperoni and Ol...

I made this no-knead artisan bread variation to rave reviews for a family dinner yesterday. The garlic and cheese are a natural combo in this recipe. Of the variations I've tried so far, this is easily my favorite. 4 cups all-purpose or bread flour, more for dusting 1/2 teaspoon instant or rapid rising yeast 2 teaspoons salt 1 1/4 cups grated Parmesan cheese 1 tablespoon dried parsley flakes 1 tablespoon dried sliced garlic (I found this at Costco) 2 cups water at about 70 degrees Cornmeal (I usually just use flour and sometimes a little cornmeal) 1. In a large bowl combine flour, yeast, and salt. Then stir in the cheese, parsley, and garlic. Add the water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 14 hours, preferably about 18 to 24, at warm room temperature, about 70 degrees. 2. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little m...

This is a yummy, yummy coffee cake.  Literally a coffee cake because it really has coffee in it.  Gwen sent me the recipe.  Thanks, Gwen, we loved it. Streusel: 3/4 cup brown sugar 1/3 cup flour 4 T. cocoa 1 1/2 tsp. cinnamon 1/4 cup margarine Combine all ingredients and set aside. Cake: 3/4 cup margarine 1 cup sugar 1 - 2 T. instant coffee 2 T. hot water 3 eggs 1 1/2 tsp. vanilla 3 cups flour 2 tsp. baking powder 1 tsp. baking soda 1/2 tsp. salt 1 1/4 cups sour cream Beat margarine until creamy. Add sugar and beat 3 minutes.  Combine coffee and hot water; add along with eggs and vanilla.  Mix dry ingredients together and then beat in alternately with sour cream, ending with flour.  Spread 1/2 of batter into 9x13 pan.  Sprinkle with 1/2 of streusel.  Repeat.  Bake for 30 to 35 minutes.  Cool 15 minutes. Glaze: 1 cup powdered sugar 2 T. milk 2 tsp. vanilla Mix together and drizzle over cake.  Serve warm with coffee and friends!...

Last summer when we were in St. Louis on our family vacation we ate the most amazing salad at a place called Panera (they don't have locations in Utah). This is a recreation of that salad using the Panera Poppy Seed dressing that you can buy at Target. I know this is a really summery salad, but it's also perfect for anytime that you want to eat something really healthy, tasty and the best part - low fat! I also like how versatile it is, you can serve it with chicken, or just the berries. Add a chunk of French Baguette or Peasant Bread  and you have a meal just like they serve at Panera. Panera Summer Berry Poppy Seed Salad Panera Poppy Seed Dressing Lettuce of your choosing - I used a mix of Iceberg and Romaine Sliced Strawberries Blueberries Sliced fresh Pineapple Nuts - I used slivered almonds, but you can also use pecans Mandarin Oranges Chicken - if desired The first thing that I did was marinate the chicken. I use the Montreal Chicken by McCormick and then I just follow t...

This wonderful recipe comes from one of my all time favorite food blogs, twirlandtaste.com ! Every single food item in this blog sets my mouth to watering and my taste buds to tingling. It is for certain not your everyday ordinary meatloaf as it contains a total of 13 ingredients including BACON. Now we all know that everything goes better with Bacon. 2 lb. ground round 1 lb. ground pork 18 saltine crackers, crushed 1/2 bell pepper, diced (I used orange and yellow ones because that's what I had) 1 tsp. crushed red pepper flakes 1 onion, diced 2 big eggs, slightly beaten 1 Tbsp. Worcestershire sauce 1 tsp. yellow mustard 1/4 cup brown sugar 3 slices partially cooked bacon, cut in half Combine beef through brown sugar with your hands just until combined. Chill in refrigerator for 10 minutes, then form into a 10X5 loaf. Top with the halved bacon slices. Place meatloaf on a rack lined with foil. Punch holes in foil to allow drippings. Place rack on baking sheet, bake 1 hour. Turn the b...

This is a small recipe for chicken enchiladas, perfect for if you're only two people and don't want a whole pan of leftovers.  I usually double or triple this recipe and put it in foil pans for the freezer. 1/4 c. chopped onion 2 garlic cloves, minced 1 T. butter 2 T. flour 1 c. chicken broth 1 can (4 oz.) green chilies 1/4 tsp. coriander (optional) 1/8 tsp. pepper 1 c. cheese, divided 1/2 c. sour cream 2 c. chopped, cooked chicken 4 (8 inch) flour tortillas 1.  In a small saucepan, saute onion and garlic in butter until tender.  Combine flour and broth until smooth; gradually add to pan.  Stir in the chilies, coriander, and pepper.  Bring to a boil.  Cook and stir for 2 min. or until thickened.  Remove from heat; stir in 1/2 c. cheese and sour cream until melted. 2. Combine chicken and 3/4 c. sauce.  Place about 1/2 c. in the center of each tortilla.  Roll up and place seam side down in baking dish. (7x11" or 8x8")  Pour remaining sauce...

This was a favorite breakfast way back in Window Rock.  It's still a favorite.  It can be mixed in the evening, stuck in the fridge and baked in the morning.  Sammi always takes a second helping. 3 c. oatmeal 1 1/2 c. milk 2 eggs 1 1/2 tsp. salt 1 c. sugar 1/2 c. margarine, melted 2 tsp. baking powder 2 tsp. vanilla Mix well.  Spread in greased 9x13 pan. Bake at 350 for 25-30 min. or until edges are golden brown.  Add cinnamon for flavor instead of vanilla, if desired.

I've made this for times when I had to take something to a potluck on short notice.  Like one Saturday when I heard at 12:15 that there was a potluck lunch for the work bee at church.  The taco seasoning and cilantro give it a nice twist, but I've certainly made it without the cilantro, too.  Another substitution is to use some bacon in place of some of the ham. 1 can (28 ounces) baked beans 2 cups cubed fully cooked ham 1/4 cup tomato paste 2 tablespoons molasses 1 tablespoon brown sugar 1 tablespoon Worcestershire sauce 1 teaspoon dried minced onion 1 teaspoon taco seasoning   1 teaspoon minced fresh cilantro In a 1-1/2-qt. microwave-safe bowl, combine all ingredients. Cover and microwave on high for 3-5 minutes or until heated through, stirring once.   Yield :  5 servings.

Perfect for a hot summer afternoon.  I made these lots when I got my new blender. 1 1/2 c. milk (preferably whole milk) 3 T. sugar 3 T. Nesquik chocolate milk powder 1/2 tsp. instant coffee powder, or to taste 1 tray of ice cubes Blend first 4 ingredients.  Add ice cubes, one at a time, until it reaches desired consistency.

Keep the ingredients for this in your cupboard and you can throw together a casserole in minutes.  Good enough to serve company.  Recipe is from Jo and Bren. 2 cans Costco chicken (or 2-3 cups cooked chicken) 1 can mushroom soup 1 can cream of chicken soup 1 can stewed tomatoes 1 tsp. chili powder 1/4 tsp. salt 1/2 lb. grated cheese 1 bag crushed tortilla chips (Dorito Nacho Cheese) 1 small onion, diced Mix together and put in greased 9X13 pan.  Bake at 350 for 45 min.  Serve with lettuce, tomatoes, salsa, and sour cream.  I like to save a handful of chips and cheese to sprinkle on top.

Another quick recipe from Kraft.  It tastes like enchiladas.  1 lb. (450 g) extra-lean ground beef 1 pkg. (35 g) 40%-less-sodium taco seasoning mix 1 can (19 oz/540 mL) kidney beans , rinsed 1 cup salsa 1 cup water 4 small flour tortilla s, cut into 1-1/2-inch squares 1 cup Kraft Tex Mex Shredded Cheese 1/3 cup sour cream 1/3 cup chopped green onions (about 1 large) BROWN meat in large nonstick skillet on med...

An easy skillet meal.  I make it for lunch when Ryan has hired boys over and I suddenly need a proper meal! 1 large onion 1 T. butter 1 1/4 c. chicken broth 1 c. salsa 1 c. uncooked long grain rice 1/8 tsp. garlic powder 4 boneless, skinless chicken breasts 3/4 c. shredded cheddar cheese Saute onion in butter until tender.  Add broth and salsa.  Bring to a boil.  Stir in rice and garlic powder.  Place chicken over rice.  Cover and simmer 10 min.  Turn chicken and cook 10-15 min. more.  Remove and sprinkle with cheese.  Cover and let stand for 5 min.

Someone asked if I would post the recipe, so here it is. 3/4 cup Zesty Italian salad dressing 2 lb. stewing beef, cut into 1" cubes 6 slices bacon, chopped 6 carrots, sliced 1 1/2 lbs. potatoes, peeled and cut into large chunks 1 can (19 oz.) diced tomatoes, undrained 1 can (10 oz.) beef broth 3 cups sliced fresh mushrooms 1 large onion, chopped opt. 1/2 tsp. thyme Marinate meat in dressing for 30 min.  In a large pot fry bacon.  Remove bacon and add mushrooms and onion.  Fry 10 min.  Remove meat from marinade and add to pot.  Add potatoes, carrots, tomatoes, beef broth, and bacon.  Bring to a boil.  Simmer covered on low for 1 hr. and 15 min.  Uncover.  Simmer 15-30 min. longer until sauce is thickened. This recipe is from Kraft.  I like to make it in the slow cooker.

Quick to make if you have cooked chicken to use.  1 large onion, chopped 2 cloves garlic, crushed 1/4 cup butter or margerine 2 cartons (900ml) chicken broth 1 can (28 oz.) diced tomatoes 1 can (4 oz.) green chilies 1 can (19 oz.) black beans, drained 2 cups frozen corn, thawed 1 tsp. chili powder 1/2 tsp. cumin (that's all I had or I probably would have used a whole tsp.) 1 tsp. salt, or to taste 1 rotisserie chicken, deboned, or other cooked chicken Serve with: tortilla chips shredded cheese sour cream salsa green onion avocado lime wedges In a large pot fry onion and garlic in butter until onion is cooked.  Add chicken broth, diced tomatoes, green chilies, black beans, corn, and spices.  Bring to a boil.  Meanwhile, debone the chicken.  Add the chicken to the boiling soup and simmer for a few minutes until everything is heated through.  To serve, crush a few tortilla chips in the bottom of your soup bowl.  Ladle soup on top.  Top with you...

This recipe is from Jo from Cindy Unruh.  I just found it again in an old email and don't wanna lose it. 2 large chicken breasts (2 cups cubed) 1/2 large chopped green pepper 1 cup rice 1/2 tsp salt 2 cups water 1 cup black beans 3/4 cup salsa shredded cheese White sauce: 2 tbsp marg 2 tbsp flour 1 1/2 cups milk 1/2 tsp salt 1 tbsp chicken bullion 1/2 tsp garlic powder 1/4 tsp pepper 1 can mild green chilies Fry chicken and green pepper in skillet with margarine. Cook rice, salt and water until done. Mix beans into rice and layer on bottom of 9x13 pan. Melt margarine, add flour, milk and salt and thicken. Add chicken bullion, garlic, pepper and chilies to white sauce. Mix white sauce with chicken and peppers and pour over rice mixture. Spoon salsa over top. Bake at 350 for 20 min. Top with shredded cheese. Bake again until nicely melted. Yum!

A warm, yummy, cheesy dip perfect for taking in a slow cooker to a potluck.  Serve with tortilla chips.  I doubled the recipe. 1 (14 ounce) can diced tomatoes with green chile peppers (such as RO*TEL�), drained   1 (1 pound) loaf processed cheese food (such as Velveeta�), cubed   2 large cooked skinless, boneless chicken breast halves, shredded   1/3 cup sour cream   1/4 cup diced green onion   1 1/2 tablespoons taco seasoning mix   2 tablespoons minced jalapeno pepper, or to taste (optional)   1 cup black beans, rinsed and drained   Directions: Place the diced tomatoes, processed cheese, chicken meat, sour cream, green onion, taco seasoning, and jalapeno pepper...

I made this last night for supper.  It really worked.  My slow cooker had it cooked in just over 2 hours, so I had to turn it to 'Warm'.   I'd never bought ricotta cheese before and was a little surprised at the flavor.  It's not at all sour like cottage cheese.  Would I make it again?  Probably sometime, it's very easy!  The recipe is from Kraft.  (Oops!  I see now I forgot to add the Parmesan.) What You Need 1 lb. (450 g) extra-lean ground beef 1 jar (675 mL) pasta sauce 1 cup water 1-3/4 cups light ricotta cheese 1-3/4 cups Kraft 4 Cheese Italiano Light Shredded Cheese, divided 1/4 cup Kraft 100% Parmesan Light Grated Cheese, divided 1 egg 2 Tbsp. chopped fresh parsley 6 lasagne noodles, uncooked Make It BROWN mea...

Kudo's to my gal pal Bev Staring for sharing a jar of her Cowboy Candy (sweet pickled jalapeno pepper slices) with me yesterday. I had previously made a pot of my taco soup the day before and garnished my bowl full with a simple dollop of sour cream and grated sharp cheddar. It was totally delicious on its own but when I added the Cowboy Candy to it for my lunch today, just let me say that my head is in a sweat and my taste buds are doing flip flops all across my tongue. Literally! 1 lb. ground round 1 packet taco seasoning 1 medium sweet onion, chopped 1/2 each of a red and yellow bell pepper, chopped 1 can chili beans, undrained 1 can black beans, rinsed and drained 1 can corn kernels, undrained 1 can Rotel tomatoes with green chiles 1 can diced tomatoes 1/4 cup salsa (I used my homemade) 8 oz. tomato sauce Brown the ground round, add onions and cook, stirring, until onions become translucent. Add all remaining ingredients and then let it simmer for 30 minutes, being sure to stir...

1 14-ounce can coconut milk 1 1/4 cups water 1 teaspoon sugar Dash of salt 1 1/2 cups uncooked jasmine rice In a saucepan, combine coconut milk, water, sugar, and salt. Stir until sugar is dissolved. Add rice. Bring to a boil over medium heat. Cover, reduce heat, and simmer, 18 to 20 minutes, until rice is tender.

Sometimes I just cannot stop myself, Lord I wish I could because when I get in the notion to make something sweet and delicious the idea nags at me like a toothache until I give in to the little red devil who is sitting on my shoulder with his fire poker in his hand.  So I just go on and dive in to the sweet temptation of rich fudgey  (well the little devil is trying to explain to me that 'fudgey' is not a word.) Do I look like I care? I know what fudgey is.  Fudgey is: 2 cups all-purpose flour 1/2 teaspoon each of baking soda and salt 1 stick of real butter (get off of my shoulder devil!) 3/4 cup cocoa powder (the best you can afford to buy) 2 cups sugar 1 teaspoon pure vanilla extract (that there devil done went and set that bottle of vanilla on his shoulder) 2/3 cup full fat buttermilk  2 cups Ghirardelli 60% Cacao Bittersweet Chocolate All Natural Premium Baking Chips (even that devil is smiling now) Preheat your oven to 350 degrees. Line about 3 baking sheets wi...

This is one of my go to recipes for bread. It goes really well with soups. I love how quickly you can make it, too! The shape is also kind of unique to this bread. You simply pour the dough out onto your pan and allow to rise. So simple! If you've never really made bread or had good luck with other bread recipes, this is the bread for you. I don't think you could mess it up, even if you tried! Easy Peasant Bread Real Mom Kitchen by Laura Powell page 35 1 package dry yeast 2 cups warm water 1 tablespoon sugar 2 teaspoon salt 4 cups flour cornmeal melted butter Combine yeast, water, sugar and salt in a large bowl and stir until dissolved, I use my Kitchenaid mixer here, mostly because of laziness, but also because it makes life easier and I can just cover the bowl with it's lid when it's time to let it rise. After the ingredients are dissolved, add the flour. With this recipe you just add the 4 cups and don't worry about it, it works out great! Stir the flour in, unti...

This recipe could not be any easier. I saw it on Pinterest initially, but it comes from Paula Deen originally, I understand. Honestly, I've never made flourless cookies like these before, and I'm amazed how they can taste like normal cookies without flour. But they do, and these cookies has a great peanut buttery flavor. The next time I make them, I may reduce the baking time a bit because I like a softer cookie, but other than that, I wouldn't change a thing. 1 egg 1 cup sugar 1 cup peanut butter, creamy or crunchy 1 teaspoon vanilla extract Preheat the oven to 350 degrees. Grease a large baking sheet. In a mixing bowl, combine the peanut butter, 1 cup sugar, the egg, and vanilla, and stir well with a spoon. Roll the dough into balls the size of walnuts. Place the balls on the prepared baking sheet. With a fork, dipped in sugar to prevent sticking, press a crisscross design on each cookie. Bake for 12 minutes, remove from the oven, and if desired, sprinkle with a little ex...

Strawberries are a girls best friend. 9 out of 10 times I will go for the strawberries over any other fruit. God could have built a better berry but alas he did not...not in my eyes anyway. They are low calorie, low-carb, and absolutely brimming with vitamins and minerals. What's not to love about a succulent strawberry....that's not a question! I follow a low-carb lifestyle diet, or try to anyway. This recipe just happens to be one of my very favorite desserts. It's ultra creamy and bejeweled with ruby red strawberries. Makes my mouth water just typing this. 2 teaspoons sugar-free strawberry Jell-O 1/3 cup boiling water 1/4 cup cold water 1 1/2 cups sliced strawberries 8 oz. softened cream cheese 2/3 cup heavy whipping cream 1/4 cup Splenda  1/2 teaspoon vanilla extract Spray an 8X11-inch dish with cooking spray, set aside. In small bowl dissolve Jell-O in boiling water until dissolved. Stir in cold water, refrigerate until syrupy. (This takes about 12 minutes or so.) Beat...

This is one of my family's very favorite soups to have. It's been so cold here (single digits at night) that I've wanted warm food for nearly every meal! I love the combination of flavors in this soup, the basil makes the soup super yummy and I love the Parmesan cheese in her too! I also really like how fast and easy this soup is to put together. You just throw together the tomatoes, carrots, onions, celery and broth in your slow-cooker in the morning and allow to cook most of the day. Then the roux goes together pretty quickly and heat the milk at the same time. This time I tried something new with my soup, running it through the blender to get rid of the big chunks, I'm really glad I did! The soup was so creamy and it really brought out the flavor of the basil. This recipe comes from the blog of one of my friends, you should check it out, 365daysofcrockpot.com , she has some really amazing recipes and an amazing cookbook too! Tomato Basil Parmesan Soup from 365daysofc...

One of our favorite shows to watch is The Food Nanny. It's on BYU TV, and the whole point of the show is that Liz Edmunds, The Food Nanny, goes to people's homes to help them learn how to have dinner as a family. I knew I had to have her cookbook, which is super amazing. This is a recipe that I found in her cookbook, and it's our family's favorite way to make chicken. We have a daughter that will not touch breaded chicken of any kind, except for this recipe. You should make it, you won't regret it! Crunchy Parmesan Baked Chicken The Food Nanny Rescues Dinner page 40 2/3 cup buttermilk or buttermilk ranch dressing 2 cups panko bread crumbs 1/2 cup grated Parmesan cheese  2 teaspoons garlic salt 2 pounds chicken breast tenders 1/3 cup butter Salt Preheat your oven to 400 degrees. Spray a baking pan with cooking spray.  Pour buttermilk or dressing into a dish that is wide and shallow so you can dip the chicken in easily. Mix together the panko, Parmesan cheese and garl...