Hamburger Stroganoff

I got this recipe from a Relief Society cookbook for a ward I used to live in. It is really easy and reallly really yummy. Adam is a big fan and often requests that I make this for dinner.

Hamburger Stroganoff

serves: 5-6

1/4 cup butter
1/4 cup chopped onion
1 clove garlic
1 lb ground beef
6 oz can mushrooms and juice (I sometimes just like to use fresh mushrooms)
3 tbsp lemon juice
1 can undiluted condensed consomme (I use beef broth and that seems to work just fine)
1 tsp salt
1/4 tsp pepper
1/4 lb (2 cups) medium noodles
1 cup sour cream
2 tbsp parsley

Saute onion and garlic in butter until lightly browned. Add ground beef and cook until browned. Stir in mushrooms, lemon juice, consomme, salt and pepper about 5 minutes. Stir in noodles and cook, covered, 10 to 12 minutes or until noodles are tender. Stir in sour cream. Garnish with parsley and serve.

Birthday Strawberry Shortcake with Almond Glaze

It was my sister Amber's birthday last week and I wanted to make her a cake. This one looked just really pretty, so my brother, Avram, and I whipped it up for her at his BYU apartment. It was really yummy and rich. It had a great almond flavor through out the cake. It's a great cake to make for special people.

Strawberry Shortcake with Almond Glaze

1 yellow cake mix

1 cup sour cream

4 eggs

1 small vanilla pudding mix

1/2 cup oil

1/2 cup water

2 tsp almond extract

Mix all the above ingredients together for a few minutes until well combined.  Pour the batter into 2 round cake pans.  Bake in a preheated 350 degree oven for 45-50 minutes.  Let cool for a few minutes and then gently remove from pans and allow to cool on a wire rack.

Almond Glaze

2 cups powdered sugar

3 Tb butter, melted

2 tsp almond extract

1-2 Tb milk, if needed

Mix the glaze ingredients together while the cake cools.  Once semi cooled, prick the cake with a large fork or the back of a wooden spoon.  Spoon the glaze over the two round cakes letting it sink in.  Save about 1/3 or so of the glaze and set aside.

1 pint whipping cream

powdered sugar to sweeten

1-2 pounds of fresh strawberries, sliced

Whip cream with 2 Tb powdered sugar, using a mixer.  Wash dry and slice the starwberries and set aside.

Assembly:

Place one of the glazed cake rounds on a cake stand or large plate.  Top with freshly whipped cream and a layer of strawberry slices.  Follow with the second cake, more whipped cream and arrange more fresh sliced strawberries on top in a pretty pattern.  Next drizzle the more of the almond glaze over the top and down the sides.  Store in fridge until ready to serve.  Enjoy!

I got this recipe from Sisterscafe.com

Award Winning White Chicken Chili

The 24 other chilis that we were up against. Ours is in the red crock pot.

 Adam holding our prize!
The Most Original Chili

Adam and I got this recipe originally from my sister Amber. (Thanks Amber for sharing!!) It's been one of our favorites and Adam expands on it each time we make it. Our ward was having a talent show/chili cook off last night and there were 24 people who brought their chili. Adam and I brought this White Chicken Chili and there were about 3 other people who brought white chili as well. There were five awards that they were giving out: the spiciest, the most appealing looking, the chunkiest, the most original, and the best overall. We were awarded the most original, and all the five that they picked had to taste really good too for them to be awarded the prizes. Each chili was given a number so that it could be anonymous and we heard several people comment on how good our white chili was. We even heard the judges talk about it, so this is seriously a keeper recipe!

White Chicken Chili

Ingredients:
1 pound boneless, skinless chicken breasts (I used one chicken breast and it was plenty)
1 tablespoon vegetable oil
1 small white onion, diced
6 to 8 small garlic cloves, minced
1 (7-ounce) can diced green chiles, drained
2 (15-ounce) cans white beans,undrained
4 cups chicken broth
1 teaspoon chicken bouillon granules
2 teaspoons ground cumin
2 teaspoons dried oregano
1/2 to 1 teaspoon cayenne
1 cup sour cream, plus additional for topping
2 1/2 cups shredded Monterey Jack cheese
Chopped fresh cilantro
Chopped tomatoes


Our additions:
1-2 Potatoes cut into 3/4 inch cubes
2-3 big carrots chopped
Extra cayenne pepper
Corn
1/2 package of Bacon
We used Rotisserie Chicken rather than Chicken breasts... yum!
Just make sure these are all cooked and added to the pot!

1. Cook the chicken by the desired method. Cool and tear into pieces.
Set aside.

2. Heat the oil in a large pot over medium heat. Add the onion and garlic,
and cook and stir until the onion is translucent, 2 to 3 minutes. Add
the chicken, chiles, beans, broth, chicken bouillon, cumin, oregano, and
cayenne. Simmer 30 to 45 minutes. Chili can be made ahead to this point
and refrigerated or frozen for serving later.

3. Add the 1 cup sour cream and cheese, and continue cooking until the
cheese is melted. Keep warm until serving.

4. Serve in bowls and pass cilantro, tomatoes, and additional sour cream.
-thefoodnanny.com

THANKS AMBER FOR SHARING YOUR RECIPE!!

Crock Pot Chicken Curry

I grew up on eating curry and I've been using the same recipe for years. Adam saw this recipe posted by his sister-in-law, Whitney, and he made it. It was way yummy and tasted more authentic than the stuff I make. It almost tasted like something you would get at an Indian restaurant. She got it from Kraft Recipes.

Crock Pot Chicken Curry

10 Chicken thighs (We chop it in 1-1 1/2 inch cubes)
1 Jar of chunky salsa
1 Onion chopped
2 tablespoon Curry powder
1 cup Sour cream
1 Potato chopped

Put it all in a crock pot except for the sour cream and cook on low for 8 hrs or high for 4. Then mix in the sour cream and serve with rice.