Our Surprise Part 3

Our surprise part 2

The property we acquired was subdivided be the previous owners. They also brought utilities in for only one out of the two lots. We were under the impression that they were brought to the front lot, but after getting our permit found out that they were meant for the second lot. This meant having to dig across half an acre, down hill, to reach the sewer. If we ever have a backed up sewer we will be shocked since gravity will be on our side.

Our Surprise part 1

Orange Chicken

This is a recipe that I just tried and for once, pretty much followed.
I got the original from the cook book "Remedies for the "I don't cook" syndrome" compiled by Janet Peterson
Original recipe by Paula Heath BUT I am typing it up as I made it.

• 7 large bonelss, skinless chicken breasts
• 3 Tablespoons for olive oil
• 1 Tablespoons Sesame Oil
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 teaspoons furikake (a Japanese season all with nori, toasty sesame, and bonito)

Cube the chicken and brown in oil adding the above spices.

While chicken cooks mix the following ingredients for the sauce.

• 1/4 teaspoon cayenne pepper
• 6 Tablespoons brown surgar
• 2 Tablespoons cornstarch
• 1/2 teaspoon ground ginger
• 2 cups orange juice
• 2 teaspoon lemon juice

(original recipe calls for 1 c orange marmalade, 2 11 oz cans of madarin orange, or orange slices. I didn't have these items in pantry so I made mine without.)

Add to chicken and simmer for 25 minutes, or until sauce starts to thicken. If you have orange slices add and cook for 10 more minutes.

Serve over rice.

Serves 5-8



I made this for a gathering on Saturday. Everyone loved it. If it is too spicy then reduce pepper.
Enjoy

Yams revisited and Cranberries

So I constantly find myself with a small helping of "Kelli's Yams" left over after most gatherings. I know can you believe it. I also find myself without other foods to eat them with as a real left over lunch. So on a whim this last Sunday morning I took the small bit and mixed it in with my pancake batter (I use a mix, I don't make from scratch). I am kicking myself for not doing it sooner. They were wonderful! I ate 3 before we even got ready for breakfast. They needed little to no syrup.
Just really superb!

This recipe is one that has been requested many times from me as well. And though not really a recipe more of a way I prepare. I just get a regular boring can of WHOLE cranberries at the store. I zest some clementine or orange peel into the mix, add a dash of cinnamon, clove, nutmeg, and ginger. Blend them all together and you have some of the best cranberry sauce around.

Enjoy!

Pretzel Salad

This is super yummy dessert/salad. It was introduced into my family approximately 15 years ago. It has 3 layers

Spray a 9x13 pan.

Layer 1:
2 c chopped pretzels
3/4 c melted butter more margarine
3 Tbsp granulated sugar

Mix together press into the bottom of the pan. Bake at 400 for 5 minutes. Let cool.

Layer 2:
1 8oz box of cream cheese
1 small can of crushed pineapple
1 small container of cool whip
1/2 c granulated sugar

Cream the cream cheese and sugar. Add pineapple and mix. Gently fold in cool whip. Put on-top of the cooled pretzels and refrigerate.

Layer 3:
1 large box of raspberry jello
2 8oz packages of frozen raspberries
3 c boiling water

Mix jello and water well. Carefully stir in frozen raspberries. Let this sit in the refrigerator for 15-20 minutes (long enough for it to start solidifying, but not too long. Sometimes doing this before layer 2 works. Before layer 1 is too long.)
Once the cream cheese layer has chilled and the jello is chilled gently pour jello on top of the cream cheese.
Let it chill over night.
Cut into tiny pieces and serve.


This is a must have in my family and now with my in laws. I will be whipping up a batch on Thursday to take with us.
Enjoy

My most favorite time of the year

I love Christmas, don't get me wrong, but when it comes to favorite holidays Thanksgiving rates #1 in my book.
When did this happen. I don't know. Growing up I was the one pushing for the Christmas decorations, I wanted them out after Halloween. I was the first one to wake up and sit staring at the tree and gifts until the rest of the family got up on Christmas morning.
It may have been when I moved to Connecticut. The environment was different. There were trees, trees with leaves that changed shades, trees everywhere the eye could see. There was the new foods and smells of walking around New York City on Thanksgiving morning. The excitement at watching the Macy's Thanksgiving Parade. Riding the train back to a wonderful meal joined by dozens of close friends, who like me, where away from their family and the normal holiday traditions.
My first thanksgiving was spent in an ancient home just 30 minutes outside of the city. I shared a double bed in the old servants quarters of this house the night before. We arose the next morning and bundled for our trip into the city. Around noon, after the parade, we headed back to Grand Central for our trip back. We enjoyed the warmth and coziness of the old home that evening. (this is also where I fell in love with colonial period homes)
My second was spent with my best friends. I had volunteered my home of employment for the ward thanksgiving. My good friend Teresa, a German nanny from across the street and my best friend Kelli from Utah came over that week and we tackled the feast. It was the best time of my life. Kelli can cook like no ones business, especially baking. Teresa didn't mind digging in even if it was her first Thanksgiving. We cooked two turkeys, pies, potatoes, stuffing, cakes, and then had the guests bring their favorite dish.
These two years where the best Thanksgivings of my life. I learned love and appreciation for my forefathers and fellow men. I learned that this is the one day a year where I can make sure those around me don't go without a warm place to join in on a good meal. Since then friends and family are invited to thanksgiving at my home. I have had many when the space was large and few when it was small. Everyone leaves with plenty of food and hopefully a good time. I look forward to the day when I have a place where the number doesn't have to be limited due to space constraints.

All of this was the back story to this recipe I am about to share. One thanksgiving when my dear Kelli was living back in Utah with her family, she shared what has to be one of the best yam dishes I have ever enjoyed. My sisters have been asking me for this recipe for some time and I always forget to get it to them. So here goes.

Kelli's Yams

2 40 oz cans of unsweetened yams or sweet potatoes
1 cup of sugar
2 eggs
1 teaspoon of vanilla
1 stick of melted butter

Drain majority of the syrup from the yams. Mix all of the ingredients together until creamy. Spreed out in a 9x13 casserole dish.

Topping
2 cup brown sugar
2/3 cup melted butter
2/3 cup flour
2 cup pecans

Mix together and crumble over yams. Bake at 375 F until topping is golden and yams are bubbling.

Please enjoy. Over the next month I will be trying to share a few more recipes that are frequently asked for. This is a task because most recipes I just make "my way" which means I look at the recipe and then go for it, changing things as I go. I frequently forget to write down my changes as well. So each time my goodies change.