Brazilian Lemonade

Hey everyone,
Here is a recipe for the best lemonade ever. The original recipe calls for:
6 c. water
1 c. sugar
4 limes
6 Tbs. sweetened condensed milk
Ice cubes

You wash the limes, cut off the ends and then cut them into eighthes. Mix sugar and water together, place half the limes and half the sugar water into a blender and pulse about 4-5 times, then you strain that into a pitcher, repeat with the remaining limes and sugar water. Add the sweetened condensed milk and then adjust acourding to your own tastes. Add ice cubes.

I don't have a blender so I squeezed the juice from 6 limes and 3 lemons, and zested the peel from 2 limes and 1 lemon into the sugar water, let it sit a little while to let the peels give off some flavor, then I strained it and added the milk. It turned out great. I used more citrius then the recipe called for and I like how it tastes but if you do use the blender, the recipes says that you get more of the oils from the limes, not just the juice so you might not need extra.

Anyway I hope you all enjoy this.

Lemon-Poppy Seed Muffins

Hi all! Over the past few weeks I have tried a few new muffin recipes, most of them from the Williams-Sonoma web site. I grew up with a few of their cookbooks-oh the goodness! Anyway, since these recipes are free, life is that much better!

Lemon-Poppy Seed Muffins

8 Tablespoons butter, at room temperature

2/3 cups sugar

2 eggs, separated

1 1/3 cup flour

1 teaspoon baking powder

1/2 teaspoon baking soda

2 Tablespoons poppy seeds

Grated zest of 2 lemons

1/4 teaspoon salt

1/2 cup buttermilk

2 Tablespoons strained fresh lemons

1 teaspoon vanilla

Preheat oven at 350 F. Grease 10 muffins cup, filling the unused with water to prevent warping.

In a bowl, using an electric mixer on medium speed, beat together the butter and sugar until light and fluffy. Add egg yolks one at a time, beating well after each addition until well blended.

In another bowl stir together the flour, baking powder, baking soda, poppy seeds, lemon zest and salt. Using the mixer on low speed, add the flour mixture to the butter mixture in 2 additions, alternating with the buttermilk, then add the lemon juice and vanilla. Beat just until smooth.

In a large bowl, using a mixer with spotlessly clean whisks, beat the egg whites until they form soft peaks. Using a large silicone spatula, gently fold the egg whites into batter until blended.

Spoon into muffin tins. Bake 20-25 minutes till springy and toothpick inserted comes out clean.

Transfer to a cooling rack. Serve warm, or, cool completely and serve with lemon curd! So yummy!

I don't have time to type the recipe out today, but wanted to share this link with you, for Rachel Ray's BLT Bowtie Salad. I saw it one day a couple of weeks ago and just remembered it today. I'll be trying it soon! Here's the link: http://www.rachaelrayshow.com/food/recipes/blt-bowties/ I'm sure there's a bunch of other good recipes there as well. :-) Love you all - Mom

Chocolate Chip Chiffon Cake

Hello! Thank you Jenna for starting this blog! I've really enjoyed reading the recipes. We're having the quick version Italian chicken tonight! Thanks, Mardeana!!! :) I thought for my first contribution I'd put up the recipe for one of my favorite cakes, chocolate chip chiffon. It's super yummy, and always a hit as gifts or at carry-ins. It's not overly sweet but sweet enough. I hope you enjoy it if you try it.

This is Derek holding the cake with a chocolate glaze on it.


Chocolate Chip Chiffon Cake

Preheat oven to 350.

Finely grate 3 squares of baker's chocolate (whatever variety you like..we use semi-sweet).

2 c. flour

1 3/4 c. granulated sugar

1 Tbsp. baking powder

1 tsp. salt

3/4 c. cold water

1/2 c. vegetable oil

2 tsp. vanilla

8 large eggs, separated (best if brought to room temperature first)

1/2 tsp. cream of tartar

Mix flour, sugar, baking powder, and salt. beat in water, oil, vanilla, and egg yolks until smooth. This is the batter.

In a separate bowl, beat egg whites and cream of tarter until stiff peaks form.

Gradually pour batter in a small, steady stream over beaten egg whites folding in just until blended. Fold in the grated chocolate.

Pour into an ungreased tube pan (angel food cake pan).

Bake for one hour or until cake tester comes out clean. Invert pan onto a glass bottle to cool.

Yes, it's a beer bottle. No, I don't drink. Yes, I got some very strange looks from the neighbor I asked for it. I've since bought a glass bottle of some really nasty mineral water so I'd have a cooling bottle. LOL

Once cool, loosen the sides and center from the pan with a knife. Remove from pan and place on serving platter. This is delicious plain, with a simple chocolate glaze, or with what my Mom always ices hers with...Betty Crocker's Fluffy White Icing (box mix). Enjoy! :)

Quicker Italian Chicken

I've probably made Italian Chicken for all of you this way before, but Tonya recently asked me for the recipe, so I thought I'd post it here in case any of you want it. It's not quite as fancy as the original baked version, but still tastes great!

I sautee in a little olive oil, in a large cast iron skillet, as many pieces of chicken as we need. We like the boneless breasts - sometimes they are big enough to cut in half or even thirds. If you want to stick closer to the original Italian chicken recipe, you can dredge the pieces in melted butter and then in crushed cracker crumbs and parmesan cheese first. But I usually skip that step, which makes the recipe a bit healthier. When the chicken is done, I pour spaghetti sauce or marinara sauce, really whatever Italian sauce you like, over the chicken, cover and simmer for ten minutes or so. Sprinkle (or smother, if you prefer, as we do!) with shredded mozarella cheese. I usually stick the skillet in the oven or under the broiler for a few minutes until the cheese is bubbly and beginning to brown. Serve with a salad and rice or pasta. Mmmmmm!

White chili

Hey guys, I thought I'd pass on two of my favorite recipes that I can eat and that Miles and Elisabeth love as well.

Both are fairly simply simple and soul satisfying!

White Chili

In a large pot, bring to boil:

3 cans of great northern bean

1 can Chicken broth-or chicken bullion and water to equal 2 cups

While that is cooking:

Brown 1 lb of chicken breast with

1/2 tsp garlic powder, salt, pepper and onion powder to taste

Once pot is boiling, add browned chicken and

1 tsp ground cumin

1 tsp oregano

1 tsp black pepper

salt(optional)

1/4 tsp cayenne pepper

1 can green chilies if desired

1 can corn

Let simmer 25-35 minutes uncovered. Serve with cheese and tortillas chips. It's great like taco soup--guacamole, sour cream and all the trimmings! I've cut out all of the good extras from my diet-except baked tortillas chips and the guacamole! This is super yummy!

La pasta d' Lueas

1 clove garlic minced

1/2 onion, minced

veggies--zuchinni-portabello mushrooms-spinach, use anything you like!

1/2 lb of meat-beef, chicken or pork in any form, ground or chunks

5 tomatoes-roma are best, diced-or 1 large can of diced tomatoes

1 can of tomato sauce

In large dutch oven, saute onion and garlic in olive oil. Add veggies. Brown the meat in 1 TBS of Italian seasonings and 1 TBS of basil. Add meat to veggies. Add tomatoes and sauce. Add more seasonings if desired and salt to taste. Let simmer until thick.

Prepare favorite pasta and toss with tomato sauce. Serve!

I have rarely used pasta--we eat it with a spaghetti squash, and I can't tell the difference! I also didn't like pasta growing up until I found this recipe. Experiment and let me know what everyone uses!

OK - here goes! Hi everyone! Thanks for starting this, Jenna - I think it's going to be fun sharing recipes this way. I haven't made this one yet. I just saw it on my daily email from LDS Living from Deseret Book. They look great - and of course you could use homemade bread dough in place of the Rhodes rolls, and homemade meatballs, too. Let me know if you try it before I do. Love you all!

Meatball Muffins -Powered by Rhodes
These muffins will surprise everyone! Great Italian taste, simple to make!
Prep Time: 20 min Bake Time: 25 min Servings: 12

12 Rhodes Dinner Rolls, thawed to room temperature
1/4 cup marinara sauce
12 frozen cooked Italian style meatballs
3 sticks mozzarella string cheese, cut in fourths
2 tablespoons butter, melted
2 tablespoons grated Parmesan cheese
1 teaspoon Italian seasoning
extra marinara sauce, if desired

Spray counter lightly with non-stick cooking spray. Flatten each roll into a 5-inch circle. Place 1 teaspoon marinara sauce in the center of each circle. Top with 1 meatball and a piece of string cheese cut in half. Place a piece of cheese on two sides of the meatball. Pull dough up around filling to completely enclose and pinch to seal. Place one seam side down in each cup of a sprayed 12 cup muffin tin. Brush each one with butter and sprinkle with Parmesan cheese and Italian seasoning. Cover with sprayed plastic wrap and let rise 30-45 minutes. Remove wrap and bake at 350F 20-25 minutes. Serve warm with warm marinara sauce, if desired.