{Goo}

I think I was 8 or 9 when a friend of our family shared this recipe with us kids. I remember her excitement as she pulled it out of the oven to share with us. Ohhhh is this rich and delish!

1 chocolate cake mix
1 stick butter
2/3 c. evaporated milk, divided
1 c. chocolate chips
1 bag caramels

Preheat oven to 350 degrees.

Cut butter into cake. Stir in evaporated milk. Press 1/2 of mixture into bottom of a greased 9x13-inch baking dish. Bake 7 minutes. Sprinkle with chocolate chips and set aside.

Melt caramels with evaporated milk and spread over chocolate chips. Drop spoonfuls of remaining cake mixture over top and bake 15 minutes. Allow to cool before cutting.

{Cowboy Spaghetti}

We had this meal at a friend's house, she called it Cowboy Spaghetti with a link to The Pioneer Woman where I found it as Chicken Spaghetti. Around our house of {mostly} boys the Cowboy stuck! This is one of my kids absolute FAVORITE meals, in fact my daughter was trying to eat more healthy foods and would almost cry when I would make it because she knew she would have no will power.

Recipe adapted from The Pioneer Woman

1 lb. spaghetti, broken (I've used regular, thin and angel hair....all work fine)
2 c. cooked chicken breast cubed or shredded
2 cans cream of mushroom soup, undiluted
3 c. grated sharp cheddar cheese, divided (okay, I wish I ONLY used 3 cups! Not sure of the exact amount but it's for sure not 3. Also, I've used mild, medium and sharp, obviously you'll get more flavor out of the medium and sharp)
1/4 c. chopped green onion
1-4oz jar diced pimentos, drained
2 cups chicken broth (or 1-15 oz. can....it's close enough)
1 tsp. Lawry's seasoned salt
1/8 tsp. cayenne pepper
Cooking spray

Cook the spaghetti according to package directions until al dente, do not overcook.

While spaghetti cooks combine in a large bowl the mushroom soup, 2 c. (or more) cheese, onion, pimentos, broth and seasoning. Mix well, then add the chicken and toss.

Combine the drained spaghetti with the soup mixture, stirring until the noodles are well covered. Place mixture in a 9x13-inch baking dish sprayed with cooking spray. Sprinkle with remaining 1 c. (or more) cheese and bake uncovered at 350 degrees for 45 minutes or until bubbly.

Pecan-Crusted Catfish

I found this recipe on Epicurious.com a while back and LOVED it. This is NOT a dish to make if you are cutting down on calories (unless of course you have planned on this being your only meal of the day). This is a very rich meal but very flavorful! When simmering the sauce I thought that the Worcestershire sauce would take over the flavor but it really gives it a nice balance. Enjoy!

Sauce
1 c. low-sodium chicken broth
1/4 c. fresh lemon juice
1 Tbsp. Worcestershire sauce
2 lg. garlic cloves, minced
1/2 c. whipping cream
3 Tbsp. unsalted butter, cut into pieces

Fish
1/2 c. all purpose flour
1 c. whole milk
1 lg. egg
4 6-8oz. catfish fillets
1 c. finely chopped pecans
1 Tbsp. vegetable oil

Combine the broth, lemon juice, Worcestershire sauce and garlic in a small non aluminum saucepan. Boil until liquid is reduced to 1/2 cup, about 8 minutes. Add cream. Boil until sauce thickens slightly, about 5 minutes. Reduce heat to low. Whisk in butter 1 tablespoon at a time. Strain sauce into a small bowl. Return sauce to pan.

To prepare the fish preheat the oven to 400°. Place flour on large plate. Whisk milk an degg in shallow bowl to blend. Sprinkle catfish fillets with salt and pepper. Lightly coat catfish fillets in flour. Dip into milk mixture. Coat 1 side of fish with pecans. Lightly coat second side with flour.

Heat 1/2 tablespoon oil in a large skillet over medium-high heat. Add 2 fish fillets to skillet, nut side down, and cook until nuts begin to brown, about 2 minutes. Turn fish over; cook 1 minute. Using a metal spatula, transfer fish, nut side up, to rimmed baking sheet. Repeat with remaining fish and 1/2 tablespoon oil. Bake until opaque in center, about 10 minutes.

Transfer catfish fillets to plates. Serve with sauce.

Fried Mozzarella Sticks

If you love the fried mozzarella stick appetizers at Italian restaurants, you will love this homemade version!

1 lb. block mozzarella cheese
2/3 c. flour
1/3 c. cornstarch
2 eggs, beaten
1/4 c. water
1 1/2 c. Italian bread crumbs
1/2 tsp. garlic powder
1/2 tsp. dried oregano
1/2 tsp. dried basil
vegetable oil for frying

Slice the block of cheese lengthwise into about 1/2 inch sticks, set aside.

Blend the flour and cornstarch and set aside.

Beat the eggs with water and set aside.

Mix the bread crumbs, garlic, oregano, and basil and set aside.

Dip cheese into flour then into the egg wash and then coat with bread crumbs.

Place carefully into an oil filled frying pan heated to 350˚. Fry until golden brown, this should only take a matter of seconds, so you need to watch them closely. Drain on brown paper bags.

Chimichangas

In the mood for Mexican but your budget doesn't allow a night out? That was the dilemma when my husband and I were first married. My husband loves Mexican food and I love Asian cuisine and we both love Italian, that started my "over the seas" recipe collection...okay, okay, Mexico is just over the boarder.

5 lb. beef or pork roast
3 Tbsp. vegetable shortening
3 lg. onions, chopped
1 (4 oz.) can chopped green chilies
2 (7 oz.) cans green salsa (salsa verde)
1/4 tsp. garlic powder
4 Tbsp. flour
4 tsp. salt
1 tsp. ground cumin
juices from beef roast
large flour tortillas
oil for frying
favorite toppings

Preheat oven to 200˚. Place beef or pork roast (or a combination equalling 5 pounds) in a large roasting pan or dutch oven. Do not add salt or water. Cover with a tight lid and roast about 12 hours, or until well done.

Drain meat, reserving juices. Cool meat, then remove bones. Shred meat and set aside.

Melt shortening in a large skillet. Add onions and green chilies. Sauté 1 minute, add green salsa (salsa verde), garlic powder, flour, salt and cumin. Cook 1 minute over medium-low heat. Stir in reserved meat juices and shredded meat. Cook 5 minutes until thick.

To freeze cool the meat mixture and place into freezer safe containers, this recipe freezes well!

To make the chimichangas place a couple of tablespoons of the meat mixture on a flour tortilla and roll up. Place seam side down in an oil filled skillet set over medium-high heat, cook on both sides until golden brown. Serve with your favorite toppings.

Refried Beans

Once you make homemade refried beans you will never buy another can again!!!

1/2 c. vegetable oil
1/2 c. onion, cut into chunks
5 c. (1 full recipe) Pot Beans with their liquid
grated cheese

In a large frying pan over medium heat, warm oil. Add the onion and saute until soft, about 2 minutes. Discard the onion. Add half of the beans with their liquid and, using a potato masher, mash them until they form a coarse puree. Gradually add the remaining beans and liquid and continue mashing until all the beans are coarsely pureed.

Turn the heat up to medium-high heat and cook, stirring until the puree begins to dry out.

Transfer to a warmed platter and sprinkle with the shredded cheese, if desired. Serve immediately.

Easy Slow Cooker Clam Chowder

Christmas Eve dinner! You can add extra cubed potatoes and sliced celery. If you are watching your waistline you need to avoid this recipe.

1 (10.75oz.) can condensed cream of celery soup
1 (10.75oz.) can condensed cream of potato soup
1 (10.75oz.) can condensed New England Clam Chowder
2 (6.5 oz.) cans minced clams, one can drained
1 quart half-and-half
1 pint heavy whipping cream

Add all ingredients in slow cooker, mix well and cook on low heat for 6 to 8 hours.

Great Grandma Poulton's Vanilla Fudge

2 c. sugar
1 c. milk
2 Tbsp. butter
1 tsp. vanilla
1 c. walnuts

Stir and cook sugar, milk and butter to a full boil that can't be stirred down, turn heat to medium and cook to soft ball stage. Pour into a bowl with the vanilla and cool then whip until no longer shiny. Add walnuts and pour onto a buttered plate.

Mom's Chocolate Fudge

2 c. sugar
2/3 c. milk
1/3 c. cocoa
2 Tbsp. corn syrup
1 tsp. vanilla
1/2 c. nuts

In a 3 quart saucepan heat the sugar, milk, cocoa and corn syrup over medium heat stirring constantly until sugar is dissolved and candy thermometer reads 234˚.

Cool without stirring to120˚. Add 1 tsp. vanilla and beat until candy is thick and no longer glossy. Quickly stir in nuts and spread in a pan until cool and firm.

Egg Rolls

This is the recipe found on the back of the egg roll wrapper package.

1 lb. pork or chicken, cut into small pieces
1 tsp. minced ginger
2 c. finely chopped napa cabbage (Chinese)
1/4 lb. bean sprouts
1/2 c. shredded carrot
3 green onions, finely chopped
2 Tbsp. oyster sauce
1 recipe or package egg roll wraps
vegetable oil for deep frying

Stir-fry meat and ginger in a wok or wide skillet over high heat until lightly browned, 2-3 minutes. Add next 4 ingredients; cook 2 minutes and stir in the oyster sauce. Let mixture cool. Use 2 Tbsp. filling for each egg roll. Deep fry at 350˚, a few at a time until golden brown about 2-3 minutes. Makes about 20 rolls.

Serve with Pink Sauce or Chinese Plum Sauce

Chicken Parmesan

This is the first family favorite we came across. Chris has requested this over and over again and I have to say that it is one that I too can have over and over and over and....well you get the idea. The recipe for the Basic Tomato Sauce can be found following the Penne a la Telefono recipe.

6 pieces boneless, skinless chicken breasts pounded in a freezer bag until very thin
2 c. milk
4 c. flour
6 eggs, beaten
4 c. dry fine bread crumbs
1/4 c. olive oil
1 Tbsp. butter
2 c. Spicy Tomato Sauce
Sliced mozzarella cheese

Place the milk, flour, eggs and bread crumbs into separate bowls.

Dip each chicken piece first into the milk, then flour, eggs and smash into breadcrumbs.

Heat the olive oil and butter together in a pan on medium to med-high heat. Place chicken in oil/butter mix and cook for about 4 minutes on each side making sure to cook through.

In a 9x13-inch baking dish coated with cooking spray spread a little sauce on the bottom of dish and lay 3 pieces of chicken. Top with sauce and sliced mozzarella, repeat with remaining chicken, sauce and cheese. Bake at 350˚ until cheese melts and bubbles. Serve over homemade pasta with French Bread and a salad.

Heather's Lil' Wieners

So when the Poulton side of the family gets together for the holidays you can bet that this dish will show up. My cousin-in-law Heather brings these tasty treats to tide us over until dinner is served. Everyone is thankful and you will be too this holiday season. Just note that this recipe is not fat friendly.

1 lb. bacon
little smokes
1/3 c. dry mustard
3/4 c. brown sugar

Roll the smokes in a strip of bacon and secure with a toothpick, continue until bacon is gone. Put into a slow cooker along with the remaining ingredients and heat on low until they are cooked through, stirring occasionally so spices mix well. Enjoy!

Crispy Coconut Chicken Dippers

Serve these tasty chicken dippers with Wowee Maui Mustard.

4 boneless, skinless chicken breasts each cut into 4-6 (1 inch) strips
1 c. all-purpose flour
1 tsp. salt
1 tsp. ground ginger
1/2 tsp. pepper
3/4 c. lemon lime soda
2 c. sweetened flaked coconut
1 c. fine, dry breadcrumbs
vegetable oil
Wowee Maui Mustard

Whisk together flour and next 4 ingredients in a bowl. Combine coconut and breadcrumbs in a large shallow dish. Dip chicken pieces in flour mixture, and dredge in coconut mixture.

Pour oil to a depth of 2 inches in a deep skillet or dutch oven; heat to 350˚.

Fry chicken in batches 2 to 3 minutes or until golden brown. Drain on a wire rack over paper towels. Sprinkle lightly with salt, if desired. Serve with Wowee Maui Mustard. Makes about 4 servings.

Alfredo Sauce

I did a search on google for Alfredo Sauce when I came across this recipe, it was labeled as "Olive Garden's Alfredo Sauce". I'm not sure if it was truly their recipe but it sure is good...note the cream cheese, it makes anything taste better. I have changed the recipe up a bit since I came across it.

1 stick butter
2-4 oz. cream cheese, cubed
1 pint heavy cream
2 tsp. garlic powder
1/2-3/4 c. grated Parmesan cheese

In a saucepan over medium heat melt the butter and add the cream cheese stirring until softened, then add the cream and garlic powder. When mixture is smooth and very hot (do not boil) take the saucepan off the heat and add the cheese. Stir until cheese is melted and serve over your favorite pasta (or make your own) with grilled chicken or steamed vegetables.

Savory Ham-n-Swiss Breakfast Pie

This is a favorite brunch recipe!

1 2/3 c. water
1 c. whipping cream
2 garlic cloves, pressed
2 Tbsp. butter
1 tsp. salt
1/4 tsp. pepper
2/3 c. uncooked quick-cooking grits
1 1/4 c. (5 oz.) shredded Swiss cheese, divided
8 eggs
1/2 lb. cooked ham, diced
4 green onions, chopped
1/2 c. milk

Bring first 6 ingredients to a boil (water through pepper); gradually whisk in grits. Cover and reduce heat, simmer whisking occasionally for 5-7 minutes. Remove from heat. Add 1/2 cup cheese, stirring until cheese melts; let stand 10 minutes.

Lightly beat 2 eggs and stir into grits mixture; pour into a greased 10-inch deep dish pie plate and bake at 350˚ for 20 minutes; remove from oven. Increase temperature to 400˚.

Sauté ham and onions in a nonstick skillet over medium-high heat for 5 minutes or until onion is tender. Layer ham mixture evenly over grits crust. Whisk together milk and remaining 6 eggs; pour over ham mixture. Sprinkle remaining 2/3 cup cheese evenly over egg mixture.

Bake at 400˚ for 35 minutes. Let stand 10 minutes then cut into wedges.

Potato Chowder

A dear friend gave me this recipe when we lived in Rexburg. Our family loves this chowder and they devour it every time it's made! If you have these simple ingredients and 8-10 hours until dinner, I recommend THIS meal!

Potatoes, chicken broth, cream cheese, cream of chicken soup, an onion, some pepper (not pictured), bacon and a slow cooker....couldn't be easier!

Potato Chowder

8 c. diced, peeled potatoes
1/3 c. chopped onion
3 cans (14.5 oz. each) chicken broth
1 can (10 3/4 oz. each) cream of chicken soup
1/4 tsp. pepper
1 (8 oz. pkg) cream cheese, softened
1/2 lb. bacon, cooked and crumbled

In a slow cooker combine first five ingredients (potatoes through pepper). Cover and cook on low heat for 8 to 10 hours or until potatoes are tender.

In a medium bowl place cream cheese. Ladle a little hot soup (trying to ladle potatoes) into bowl and whisk until creamy, add more soup and whisk again then return mixture to the slow cooker and stir to combine. Add the bacon and serve.