Gather Round Our Table

Peach Pie

2011-10-11T22:29:00.001-07:00

O.K., are you sitting down? This is hands down, THE BEST pie crust recipe I have ever seen, made, or tasted. I was so proud of how this pie turned out that I honestly carried it around showing it to everyone before I could even cut in to it. Isn't it GORGEOUS?! And, shhh....it was even better than Evelyn use to make. Hard to believe, I know, but true.

For the Crust:

2 1/4 c. all purpose flour

2 Tbs. sugar

1/4 tsp. salt

2 cubes COLD butter, cut in to small cubes

4 Tbs. ice water, plus more if needed

Place flour, sugar, salt and butter in a food processor. Process until mixture resembles fine sand. Add the ice water and pulse again just until mixture begins to form a ball (add more water, 1 Tbs. at a time) if it doesn't come together. DO NOT OVERMIX. Remove from food processor and divide dough in half. Shape in to 2 disks and wrap in plastic wrap. Place in refrigerator for 30 minutes.

For the Filling:

10 ripe, firm peaches

Juice from one lemon

1/2 tsp. almond extract

2/3 c. flour

1 cup sugar

1/2 tsp. cinnamon

1/8 tsp. nutmeg

1/2 tsp. salt

3 Tbs. butter, cut in small pieces

1 egg

Peel peaches by dipping them in boiling water for about 20 seconds (the skin will slide right off). Remove pit and cut in thin slices. Place peach slices, the juice from the lemon, and the almond extract in a bowl and let sit for 10 minutes (this 10 minutes is a great time to roll out both dough disks in to 2 large 9-10 inch circles). Mix the flour, sugar, cinnamon, nutmeg, and salt together until well mixed. Stir in to the peach mixture.

To assemble:

Place the bottom pie crust in to the pie plate (I used a 9 inch pie pan). Pour peach mixture in to the pan. Place small pieces of butter all over the top. Cut bottom crust in to strips, then place on top of pie, overlapping and crisscrossing them. To finish pie, pinch the edges all around the edge and trim off extra dough if necessary. Mix the egg with a bit of water and brush egg mixture over the top.

To Cook:

Preheat oven to 450 degrees. Bake the pie at 450 degrees for the first 15 minutes, then turn the heat down to 350 degrees and bake for an additional 50 minutes. Remove pie from oven and allow to sit for at least 30 minutes before cutting and serving.

Spicy Goldfish Snack Mix

2011-10-11T22:07:00.000-07:00

Amie is one of my dearest friends, and also my hairdresser. Over the years we have shared a lot of laughs, tears and SO MANY GREAT recipes. We both love to cook and Amie is my idol in the kitchen. Last week I went for a haircut and her daughter Camri had made a batch of this snack mix. I loved it so much that I stopped at the grocery store on the way home and bought three bags of Goldfish crackers so I could make it for my family. You're gonna love it!

***RECIPE UNDER CONSTRUCTION

Easy Cream Cheese Danish

2011-10-11T21:47:00.000-07:00

I found this recipe quite a while ago and have been saving it for a rainy day. You can use any flavor of jam (I used peach). The recipe makes a dozen scrumptious cheese danishes. These would be perfect for a brunch, or a brial/baby shower. It's a keeper!

1 tube crescent roll dough
4 oz. cream cheese
1/4 c. sugar
2 T. lemon juice
8 tsp. jam or preserves (your favorite flavor)

Open crescent roll dough and separate in to 4 rectangular sections (you will need to seal the perforations diagonally down the center). Roll each in to a 7x3 inch rectangle (will need to flour it lightly before rolling). Mix cream cheese, sugar, and lemon juice until smooth. Spread mixture over the top of each rectangle. Roll each rectangle up from the long side. Cut each roll in to 3 sections (like a cinnamon roll). Place on greased cookie sheet and smash down each roll and make an indentation in the center. Place a dollop of jam in the center of each roll. Bake at 350 degrees for 15-20 minutes until golden brown.

You can drizzle glaze over the top if desired. For glaze, mix 1/4 c. powdered sugar, 1/2 tsp. vanilla and 1-2 tsp. milk. Mix well and drizzle on rolls.

Zucchini Bread (Crunchy Crust)

2011-08-30T15:31:00.000-07:00

---Pictures were too ugly to post -----

After the above statement you probably won't want to even try this recipe, but you should. It LOOKS ugly, but it TASTES delicious! Thanks to those at the mentor meeting who asked for the recipe. It made me feel less embarrassed about serving you ugly zucchini bread :0)

In a large bowl, mix together:

3 beaten eggs

2 cups sugar

1 cup oil

1 1/2 cups shredded zucchini

1 tsp. vanilla

In a separate bowl, mix:

3 cups flour

1/4 tsp. baking powder

2 tsp. baking soda

1 tsp. salt

1 tsp. cinnamon

Add the dry ingredients to the wet ingredients and mix well. Divide equally between two medium sized bread pans (grease pans well). Bake at 325 degrees for 1 hour. Be sure to test for doneness by jiggling the pan or testing the middle with a fork. It's better to cook them a little longer than to have them turn out doughy. ***You can add chopped nuts to this recipe as an optional ingredient if desired.

Chicken Club Pizza

2011-04-10T13:23:00.000-07:00

When I first saw this recipe in a magazine it reminded me of something I once ordered at California Pizza Kitchen. It was so incredibly delicious and I loved the lightness of it. You can eat a couple of big pieces and not feel guilty. As usual, I used chopped rotisserie chicken. You will need:
1 can refrigerated pizza crust
1/4 cup reduced fat Mayo (I used the Mayo with Olive Oil)
1/2 c. ranch dressing, divided
1 1/2 c. shredded cheddar cheese
1 1/2 c. cooked, chopped chicken
8 slices bacon, cooked and crumbled
1 1/2 c. shredded lettuce
1 tomato, finely chopped

Begin by rolling out the pizza dough onto a cookie sheet or bar stone. Tap your fingers all over the top to give it ta little texture. I also brushed my crust with olive oil, Italian seasoning and a clove of pressed garlic. Bake in a 400 degree oven for 10 minutes. This is what it looked like after it was baked. Mix the mayo and half the ranch dressing and spread it over the top of the baked crust. Top with half the cheese, then the chicken, then the rest of the cheese, then the bacon. Bake an additional 5-8 minutes or until cheese is melted and crust is lightly browned. Before serving, top with shredded cheese, chopped tomatoes and drizzle with the remaining ranch dressing.

What the Chayote?

2011-04-10T13:17:00.000-07:00

These came in the Bountiful Basket this week and for the first time, I had to ask the volunteers, "What is THIS?" One of the men said, "It's some type of squash". I had no choice but to go to the grocery store and look for one to see if I could figure it out. To my surprise I easily found them.

This, my friends, is a Chayote squash (pronounced Chee-o-tay). It is from Latin America and is similar to a zucchini, but more mild. How anything can be more mild than zucchini, I do not know. I am going to cook it up this afternoon and try it with a little butter and salt. What a fun food adventure.

Zucchini Muffins

2011-04-10T12:28:00.000-07:00

The past few weeks I have been participating in the Bountiful Baskets program. If you don’t know what that is, you should click here and start participating. Last week, four zucchini were in the basket and I was delighted. I cut some up and threw in a pasta salad, made four loaves of zucchini bread, and finished out the week with these amazing muffins. They turn out perfectly moist and are just the right amount of sweet.

2 ¼ cups flour

2 tsp. cinnamon

½ tsp. salt

1 ½ tsp. baking powder

3 eggs

½ c. canola oil

¾ c. sugar

½ c. brown sugar

2 tsp. vanilla

½ c. sour cream

3 cups shredded zucchini

Optional add ins: zest from an orange, chopped walnuts or pecans

In a small bowl mix the flour, cinnamon, salt and baking powder with a whisk, set aside. In another bowl, beat the eggs, oil, both sugars and vanilla until well mixed. Stir in the sour cream, the zucchini, and any mix-ins you like. Add the dry ingredients and stir until just combined (don’t over mix!) Spray 2 (12 count) muffin tins with cooking spray or line with paper liners. Fill each muffin cup 2/3 full. Bake at 350 degrees for about 15-18 minutes. Makes approximately 20 muffins.

Quickest Chicken Salad

2011-04-10T12:21:00.002-07:00

What’s the first thing that comes in to your mind when I say “chicken salad”? Is it WEDDING? When I was a little girl I loved to go to weddings and they would always serve a cream puff (I now call them profiteroles) stuffed with chicken salad, some type of slushy punch and a little mint. I loved it so much that it became the menu at my own wedding. Chicken salad has grown up since then and this recipe is a definite upgrade. I love adding sweet mix-ins such as grapes or Craisins. 2 cups breast meat from a rotisserie chicken, chopped*
2 stalks celery, chopped fine
3 green onions, chopped fine
1/2-1 cup mayonnaise
1 tsp. coarse grain mustard (I use Grey Poupon)
½ tsp. salt
1/8 tsp. pepper
Mix ins: Dried cranberries (Craisins), Chopped nuts (pecans or walnuts), zest from a lemon, red grapes, halved

Place chopped chicken in a bowl along with celery and green onions. Add the mayo, mustard, salt, and pepper. Stir until well combined – I always start out with ½ cup mayo, then add more if it seems a little dry. Just before serving, stir in any mix-ins that you like. Serve on rolls or croissants with a leaf of fresh green lettuce. Store covered in refrigerator up to 3 days.

*Instead of using rotisserie chicken meat, you could also cook 2-3 boneless, skinless chicken breasts and chop them up. For convenience, I buy the rotisserie chicken, remove and chop the breast meat for this recipe, then remove all of the dark meat from the legs and thighs and use it to make soup later in the week.

Mango Sticky Rice

2011-04-10T12:07:00.000-07:00

Kudos to my friend Kelly for introducing me to this Asian inspired dessert. I loved it so much that I ventured to the Asian market for the very first time to buy the ingredients and even bought a sticky rice pan and basket. This is one of my favorite desserts to make...totally addictive! You can't use just any rice for this recipe. I buy sticky rice at the Asian market. They sell small bags of it for about $7. You have to soak the rice in water for at LEAST 24 hours before cooking, so you'll want to start in advance. Pour about 2 cups of rice into a bowl and cover with several inches of water. When ready to cook drain the rice. I had to buy a special pot and basket to make the sticky rice, but it was really cheap (less than $10 for both). Fill the pan with several inches of water and heat over stove. Once the water starts to boil, add drained sticky rice to the basket, place the basket over the boiling water, and cover the top with a lid to seal in the moisture and allow the rice to steam. While the rice is steaming (it will take about 10-15 minutes), pour a can of coconut milk into a small saucepan and add about 1/4 cup sugar. I use the Splenda Sugar Mix, so I only add about 2 T. of that. Heat and stir until it starts to steam and sugar is dissolved. Remove from heat and set aside. Every few minutes, stir the sticky rice. You will know it's done when it starts to stick together in one big ball and pulls away from the sides of the basket. You will also want to taste test it to make sure it isn't still crunchy. Slice some ripe mangoes in small strips and set the strips aside. Once rice is done, assemble the dessert by placing a scoop of rice in a serving dish and then pouring about 1/4 to 1/3 cup of the coconut mixture over the top. Finish with slices of mango and serve warm. YUM!

Dinner Rolls

2011-02-21T09:43:00.000-08:00

I made these rolls to use as buns for pulled pork sandwiches on Superbowl Sunday. They turned out so good, I'll definitely use this recipe again.

Recipe coming soon...

Veggie Pasta Salad

2011-02-21T09:27:00.001-08:00

My friend Tina made this salad for a party our girls had a few months ago. I love the crunchy texture of the veggies with the creamy texture of the pasta. This is super easy to throw together. 1 bag chopped Romaine lettuce
1 small zucchini
1 small yellow squash
1 small cucumber
10-15 cherry tomatoes
4-5 slices provolone or Swiss cheese
1 small pkg. pasta (bowtie or spiral)
Bernsteins Cheese Fantastico dressing

Cook pasta according to package directions and cool. Chop the zucchini, squash and cucumber (I cut them in thin slices, then cut each slice in half). Cut each tomato in half. Slice cheese in thin strips. In a large bowl, toss the lettuce, veggies, and pasta. Just before serving, toss salad with desired amount of dressing (you'll only need about 1/3 of the bottle). Stir in the cheese slices last. Serve immediately.

Hearty Meatball Stew

2011-02-20T20:34:00.000-08:00

Our President's Day weekend has thus far been cold and snowy, putting us in the mood for something warm. Not wanting to run to the grocery store, I dug through the freezer and found a package of frozen meatballs. After hunting through the darkest regions of my cookbook collection I found a one pot recipe that looked pretty decent. It turned out hearty and delicious. My kids said, "Mom, this is some serious comfort food!" Spoken like true Food Network fans.

15-20 frozen meatballs (I used Italian style)

2 carrots

2 stalks celery

1 small onion

2 Tbs. tomato paste

4 cloves garlic, pressed

1 T. Italian Seasoning

1 (28 oz.) can crushed tomatoes

2 cups beef broth

1 1/2 c. water

salt & pepper to taste

crusty French or sourdough bread for dipping

Cook the meatballs according to the package directions. While meatballs are cooking, peel and dice the carrots, celery and onion in small pieces. In large skillet, saute the veggies in a little bit of olive oil and cook until they are soft and start to caramelize.

Add the tomato paste, cooking and stirring for a minute or two to add some depth of flavor to the sauce (don't worry if the bottom of the pan browns a bit - it will lift off once you add the beef broth and make the sauce even more yummy).

Stir in the garlic and the Italian seasoning and then add the tomatoes, beef broth and water. Salt and pepper to taste. Simmer the mixture on medium low for about 30 minutes. Finally, cut the meatballs in half and add them to the sauce. Simmer until everything is hot and bubbly.

***TIP: Serve with crusty bread for dipping (toasted garlic bread would be delicious!)

Easy Peasy Chocolate Chip Cookies

2011-02-20T20:22:00.000-08:00

My friend Jenny shared an idea for the easiest (and most delicious) chocolate chip cookies. It starts with a Betty Crocker Mix, but don't even think about looking on the back of the bag for instructions, just do this...

Dump 1 bag Betty Crocker Chocolate Chip Cookie Mix (about $1.50 at the grocery store) into a bowl. Throw in 1 cube softened butter, 1 egg and 1 cup oatmeal. Mix with hand or electric mixer until well mixed. Bake at 350 degrees for about 7-9 minutes (7-8 if you like them a little on the doughy/soft side and 8-9 if you like them crispy on the edges and soft in the middle).

***TIP: I love to throw in a handful of M&M's (those little baking ones are my favorite) OR I also like to add dried cranberries or dried cherries and pretend like it makes them healthy!

Here's a quick pick of the mix I use....and the dried cherries, YUM!

My Christmas Table

2011-01-30T20:41:00.000-08:00

These Santa plates were Evelyn's and she gave them to Korry a couple of years before she died. They are much beloved by both of us since Korry is a Santa fanatic and I, a lover of all things vintage. It makes me feel nostalgic to see this Christmas table set. It's funny how this fancy table actually reminds me of simpler times. I think of Evelyn and how she hated paper plates; how she cared about the details. I loved the details....I miss the details.

Honey Bee Cake

2011-01-30T20:20:00.001-08:00

Lyndsie's Young Women's leader brought over this DARLING cake today. Not only was it beautiful, it tasted delicious; moist, dense and covered with an almond flavored glaze. I'm calling for the recipe tomorrow!

Caramel Brownies

2011-01-30T20:12:00.000-08:00

Taylor went to a birthday party the other night and came home raving about the caramel brownies they served. I called for the recipe the next day. These are delicious served warm with a scoop of ice cream.

1 box German chocolate cake mix
3/4 c. butter, melted
5 oz. can evaporated milk, divided
12 oz. pkg. caramels, unwrapped
1 c. semi sweet chocolate chips

Combine cake mix, butter and 1/3 cup of the evaporated milk. Spread half of the batter in the bottom of a greased 13x9 inch pan )this layer will be very thin). Bake at 350 degrees for 12 minutes. Meanwhile, place caramels and the rest of the evaporated milk in a microwave safe bowl and microwave on high for 3 minutes. Stir until caramel is melted and smooth. Remove brownies from oven and immediately sprinkle with chocolate chips. Pour caramel over the top, then place spoonfuls of the remaining cake mix on top of that (do not mix). Bake again at 350 degrees for 15-17 minutes.

Chocolate Lava Cake

2011-01-30T17:44:00.000-08:00

We went out to dinner with Daryl & Amie last night and I asked if she had a good cake recipe. She asked, "Do you like chocolate? Cause I've got the cake if you do!" I called her as soon as I got home for the recipe and boy was she right. This cake forms a pudding layer at the bottom and a dense, creamy cake on top. It was indescribably good!

1 1/2 c. water

3/4 c. brown sugar

1/3 cup cocoa powder

1 (10 oz.) bag marshmallows

1 box chocolate cake mix (plus ingredients to make it)

1 cup semi-sweet chocolate chips

In a large oven safe dish, place water, brown sugar and cocoa powder. Mix until well blended. Pour marshmallows on top of that. Prepare cake mix according to package directions. Pour cake batter all over the top to cover the marshmallows. Sprinkle chocolate chips all over the top. Cover the dish with a lid (or with tinfoil) and bake at 350 degrees for about50 minutes.

Italian Sodas

2011-01-30T17:39:00.001-08:00

This Christmas I went crazy making Italian Sodas. I made them for a work party, I made them for our family parties, we invited friends over and made some more. I like to use the Torani syrups which can be found in the coffee section of any grocery store. In Utah, Harmon's has the best selection.

Italian syrup in your favorite flavors (vanilla, cherry, strawberry, raspberry, peach)

club soda

half & half

crushed ice

small plastic glasses & coffee straws

In a glass packed with ice, pour 2-3 oz. of Italian soda flavoring. Fill the glass 3/4 full with club soda. Add a 2-3 T. (a shot) of half and half. Stir well. Can also top with whipped topping!

Homemade Hot Fudge

2011-01-30T17:32:00.001-08:00

This is my favorite hot fudge recipe. I make a big batch and we use it and later reheat it without it turning sugary. For our Moore Family Christmas party this year we served breakfast and these hot fudge pancake stacks were a hit. Get ready to lick your plate!

1 cup butter

3 cups sugar

1/3 cup cocoa powder

1 (12 oz.) can evaporated milk

1 tsp. vanilla

Combine butter, sugar, cocoa powder and milk in a saucepan and bring to a boil. Boil for 7 minutes. Remove from heat and stir in vanilla. It will seem a little thin, but will thicken as it cools. Can be refrigerated and reheated.

Peanut Butter Cup S'mores

2011-01-30T17:26:00.000-08:00

This is a summer flashback recipe, so I'm posting it in honor of the sunny days that await us. We were making S'mores at our family reunion this past summer and Korry's aunt Sue got the idea to stick a peanut butter cup in the middle. It was magical.

Graham Crackers

Marshmallows

Reeces Peanut Butter Cups

A roaring fire.

Marshmallow on stick. Hold just in the right spot. Once marshmallow is brown, place on graham cracker and top with peanut butter cup

Cheesy Green Bean Casserole

2011-01-30T17:19:00.000-08:00

This ain't yo mama's green bean casserole! It's got lots of extras like cheese whiz, mushrooms, almonds, and a dash of Tabasco. It's so flavorful and hearty, once you try it you'll never make the old "mushroom soup" version again.

1/4 c. butter

1 (2 oz.) can mushrooms

1 small onion

1/3 c. flour

1/4 c. cheese whiz

1/2 c. milk

1/4 c. light cream

pinch Tabasco sauce

1/2 tsp. salt

1/4 tsp. pepper

1/4 c. slivered almonds

2 cans green beans (regular or french cut)

French's French Fried Onions

In a skillet, saute the onions and mushrooms in butter until tender. Add the flour and stir for 1-2 minutes until smooth. Add the milk, cream, and cheese whiz. Heat and stir until mixture thickens, but don't boil for long or it could scorch. Remove from heat and add Tabasco sauce. The mixture will be thick. Open and drain the green beans, but reserve the liquid. Stir in the green beans, salt and pepper. Use alittle of the liquid from the beans to thin the sauce mixture if it seems too thick. Pour mixture in to a casserole dish and sprinkle slivered almonds on top. Bake 20 minutes at 350 degrees. Remove from oven, sprinkle Frenches Onions on top and return to the oven until fried onions are browned (about 5 minutes).

Homemade Coconut Cream Pie

2011-01-30T16:56:00.000-08:00

The crust for this pie isn't homemade, but the filling is. We love to bake up a couple of pie shells and make one coconut cream and one banana cream. Here's the recipe for our favorite coconut cream.

1 pkg. Marie Calendar's frozen pie shells

2/3 c. sugar
1/4 c. cornstarch
1/4 tsp. salt
2 1/2 c. milk
4 large egg yolks
1 tsp. vanilla
2 T. butter, cut in to pieces (use REAL butter, not margarine)
1 cup coconut + more for toasting

Remove frozen pie shells from the freezer and cook according to package directions (this recipe only makes one pie). Cool pie shell. While oven is on, sprinkle a little bit of coconut on a cookie sheet and bake for about 3-5 minutes until nicely toasted. Remove from oven and cool.

In a saucepan, mix the sugar, cornstarch and salt. Whisk in milk, a little at a time and stir well to dissolve the cornstarch. Next, whisk in the egg yolks. Whisking constantly, cook over medium heat until mixture starts to thicken and bubble. Reduce heat to low and continue cooking for one more minute. Remove from heat. Stir butter and vanilla in to the hot pudding. Slowly stir in the 1 cup coconut. Pour mixture into the pie shell and allow to cool. Sprinkle with the toasted coconut and refrigerate for at least 2 hours (overnight is best).

**TIP. I often bake up both of the pie shells and make one coconut and one banana cream. You can even use this same recipe for the banana cream, but instead of stirring in coconut, cool the pudding first and stir in fresh sliced bananas instead and sprinkle the top with a bit of crushed graham cracker crumbs.

Mini Cinnamon Bundt Cakes

2011-01-20T23:34:00.001-08:00

My darling friend Jenny gave me a mini-bundt pan for my birthday. I've been having fun adapting down recipes for full size bundt cakes. This recipe will work big or small. 1 yellow cake mix
1 small vanilla pudding
3/4 c. oil
3/4 c.water
4 eggs
1 tsp. vanilla
1/4 c. sugar
1 1/4 tsp. cinnamon
powdered sugar and milk for glaze

Mix cake mix, pudding, oil, water and vanilla. Beat in eggs, one at a time until smooth. In a separate bowl mix cinnamon and sugar. Pour half of batter in a greased bundt pan (or in mini bundt pans). Sprinkle cinnamon sugar all over the top of the batter. Pour the rest of the batter on top of the cinnamon sugar. Bake at 350 degrees for about 40-50 minutes or until a toothpick inserted in center comes out clean. Cool and then invert cake onto a serving dish. Mix 1 cup powdered sugar and 2 T. milk and 1 tsp. vanilla. Stir until mixture forms a smooth glaze (may need to add a little more milk if it's too thick). Drizzle over cake.

Cinnamon French Toast Sticks w/Caramel Syrup

2011-01-20T23:22:00.001-08:00

Usually I'm not picky about ingredients, but this recipe turns out best if you use Chunky Cinnamon Bread from Kneaders Bakery. It is TO DIE for! If you don't live in Utah or Arizona you can get by with any loaf of hearty cinnamon bread, but I'm apologizing ahead of time because it just won't be as good :0)

1 loaf Chunky Cinnamon Bread from Kneaders (yes, it has a little frosting on top)
4 eggs, beaten
1/2 cup milk
1 tsp. salt
butter

Cut loaf in thick slices (about 1 inch). In shallow bowl, mix the eggs, milk, and salt. Dredge the bread slices in the egg mixture one at a time and place in a medium hot skillet (melt butter in skillet then place bread slices on top). Cook on both sides till golden. Remove from heat and cut each slice of bread in to strips. Serve with caramel syrup.

CARAMEL SYRUP...

1 1/2 stick of butter

3 c. sugar

1 1/2 c. buttermilk

3 T. white corn syrup

3 tsp. baking soda

3 tsp. vanilla

Mix butter, sugar, buttermilk and corn syrup in a large pan and bring to a boil. Boil 1-2 minutes, then remove from heat. Add baking soda and vanilla and stir well. The baking soda will cause the syrup mixture to bubble and raise, so be sure to use a large pan when making this recipe.

Chocolate Won Tons

2011-01-20T23:14:00.001-08:00

My girls are obsessed with Nutella, so this dish is a favorite around our house. These are seriously SO EASY to make and you don't need to dip them in anything, just pop them in your mouth and .... YUM!

Won Ton wrappers
Nutella (Chocolate Hazlenut Spread)
Oil for frying

Place a small teaspoonful of Nutella in the center of a won ton wrapper. Dip your finger in water and run water around the edge of half the won ton. Fold the other half over the top (forming a triangle) and seal the edges, making sure to get a good seal so the Nutella won't leak out during frying. Heat oil in small skillet (or use an electric fryer on 350 degrees if you have one). Drop won tons in the grease and fry, flipping once to brown on both sides. They take only seconds to brown so watch them close.

Drain on paper towels and serve while hot.

Lo Mein Noodles

2011-01-20T22:57:00.001-08:00

My picky 10 year old loves chow mein noodles at Panda Express. When I started searching for mock recipes, I found out that typically the dish is called lo mien. You can use spaghetti noodles for this recipe but real chow mein noodles from the Asian section taste better.

chow mein noodles (or spaghetti noodles) cooked according to pkg. directions
2 cups chopped Napa cabbage
1-2 stalks chopped celery
2 small scallions, chopped
1 carrot, sliced thin
vegetable oil
1 c. chicken broth
1-2 T. soy sauce
1-2 T. sesame oil
1 T. cornstarch
2 T. water
Red pepper flakes (to taste)

In a hot wok pour 1-2 T. vegetable oil and add the cabbage, celery, scallions, and carrots. Stir fry for 3-4 minutes until vegetables are tender. Remove from pan and set aside. Return wok to stove top, add 1-2 T. more vegetable oil and quickly stir fry the cooked noodles until lightly browned (only takes a couple of minutes). Remove from heat and add the veggies. Toss. Return to medium heat and add the chicken broth, soy sauce, and sesame oil. Toss to coat. Mix water and cornstarch together until smooth. Slowly stir in to the noodles and cook/stir until sauce starts to thicken. Add red pepper flakes if desired and more soy sauce if a darker color is desired. Could also add a little Hoison sauce if desired.

Mock Panda Express Orange Chicken

2011-01-20T22:34:00.000-08:00

I was excited to find Panda Express sauces at the grocery store the other day. I bought the "orange chicken" one and we whipped up a little Chinese feast. I thought the sauce was a little hot and spicy but my kids reminded me that it's hot and spicy at Panda too, so there you go!
3-4 chicken breasts, thawed (can use chicken tenders)
1/4 c. cornstarch
1/2 c. flour
2 eggs
Oil for frying
1 bottle Panda Express Orange Chicken Sauce

Cut chicken breasts in to cubes and salt and pepper to taste. Mix the cornstarch and flour in one bowl and then crack and beat the two eggs in a separate bowl. Heat oil (about 2 inches deep) in a skillet on medium heat (or use an electric fry cooker at 350 degrees if you have one). Roll chicken pieces in the flour mixture first, then in the eggs (opposite of what you would normally do, but I promise it works). Immediately drop in to hot grease and fry until nice and golden brown (only takes a few minutes). Work in batches and place chicken on paper towels to drain after frying.
Once all chicken has been fried, place chicken pieces in a baking dish and pour sauce over the top. Bake in a 350 degree oven for about 25-30 minutes.

Turkey Pot Pie

2011-01-20T22:00:00.000-08:00

Finally got around to cooking a turkey that's been in my freezer since Christmas, making this an official "turkey leftovers" week. I found this recipe, tried it and LOVED it. I even made an extra pie for a friend, and her family loved it too. Don't be intimidated - I threw it together and had it in the oven in less than 30 minutes.

1 (2 pack) Marie Calendar Frozen Pie Crust
1 box long grain and wild rice (I love the Uncle Ben's kind)
3 cups leftover turkey, chopped (could use rotisserie chicken)
1 green pepper, chopped
1 yellow pepper, chopped
1 small onion, chopped
1-2 cups sliced mushrooms
1 can chopped water chestnuts
1 tsp. chicken bullion OR 1 tsp. poultry seasoning
3/4 c. mayonnaise
1 c. sour cream
2 c. shredded cheddar cheese

Unwrap pie crusts, remove them from their tins, let rest on counter to thaw for about 20 minutes (they may break a little, but that is o.k.) Get the long grain rice cooking according to the package directions (takes about 25 minutes). While rice simmers, chop the peppers, onions, mushrooms. Heat a skillet and drizzle with olive oil. Saute the peppers, onions and mushrooms in the oil until softened, translucent and a bit carmelized. Dump in the turkey and stir it around, then remove from heat. Drain water chestnuts and stir them in. Next, add the mayo, sour cream and chicken bullion. Stir it all up. Dump in the cooked rice and stir again. Finally, carefully stir in the shredded cheddar cheese.

To assemble: Using the two empty pie tins, fill both with equal parts of the turkey mixture. Go back to your thawed pie crusts and carefully dust some flour underneath them, then push them down flat (don't freak out if they crack and break - it's o.k.) Carefully cut off the decorative edges from one pie crust and set them aside (they may be in pieces, again - it's o.k.) Roll out the remaining dough with a rolling pin until it comes together (press cracks together as needed). Cut strips from this dough and place over the pie in a lattice pattern. Once the lattice pieces are on, trim them, then press the pieces with the decorative edge all back around the outside of each pie. Repeat with second pie shell.

Bake at 375 for about 25-30 minutes or until crust is nicely browned.

**EASIER OPTION: Instead of cutting strips and making a lattice pattern, just roll out your dough and cover the entire pie with crust. Cut slits to vent and arrange decorative pieces around the edges for a finishing touch.

Fiesta Chicken Tacos

2010-11-09T22:29:00.000-08:00

I threw this in my crock pot this morning and let it simmer on low all day. By 5 pm, we were ready for hot chicken tacos. I will use the leftover meat for quesadillas, enchiladas or nachos later in the week.

4-5 boneless, skinless chicken breasts (or 12-15 chicken tenders)

1 can cream of chicken soup

1-2 cups salsa

1 pkg. Taco Seasoning Mix

Fixings for tacos (shells, lettuce, tomato, cheese, cilantro, etc.)

Place chicken breasts in crock pot. Pour chicken soup on top, then salsa on top of that, then sprinkle taco seasoning all over the top of that. Cook on high for 3-4 hours, or on low for 8-10 hours. Shred the meat and serve with taco fixings.

**I usually put my chicken in the crock pot when it is still frozen and it turns out great!

Taylor's Peanut Butter Pie

2010-11-09T22:19:00.000-08:00

I love it when I can get my kids in the kitchen with me and this past Sunday Taylor was my cookin' buddy. She made this entire pie by herself. It is extra rich and goes a long way. Isn't it beautiful?!

1 prepared graham cracker pie crust
1 small box chocolate pudding
1 small box vanilla pudding
2 cups milk
1/3 cup peanut butter
1 medium carton Cool Whip
4 oz. cream cheese (half of an 8 oz. brick)

TIP: I never buy store-bought pie graham cracker crusts because I like homemade so much better. For this pie, I just mixed 3 cups crushed graham crackers with 1/2 cup melted butter and then pressed it in the pan.

Mix chocolate pudding and one cup milk with whisk for about a minute until it starts to thicken. Pour into bottom of pie crust and carefully spread across the bottom and up the sides. Next, mix the cream cheese with an electric mixer until smooth. Using the other cup of milk, slowly add about 1/4 cup of the milk to the cream cheese and blend until smooth, then add a little more and a little more until it is smooth and creamy (if you try to add the milk all at once to the cream cheese, you will get big lumps of cream cheese). Add the vanilla pudding mix and beat on medium speed for about 2 minutes. Slowly blend in the peanut butter, then fold in half of the cool whip. Pour this in to pie shell and spread around. Top with remaining Cool Whip. Drizzle the top with melted chocolate and melted peanut butter. Refrigerate before serving.

***TIP: An easy way to melt the chocolate and peanut butter for drizzling on top is to place a small amount of chocolate chips (or a tablespoon or two of peanut butter) in a ziploc baggie and then microwave it 10-20 second intervals until melted. Simply snip a small corner off the baggie, squeeze and drizzle all over the top, then discard the baggie for easy clean up.

White Chocolate Snack Mix

2010-11-09T22:09:00.000-08:00

This is a recipe that I just made up on the spot with some leftover white chocolate I had melted for another recipe. It was crunchy, sweet, and creamy. A definite keeper.

white chocolate or almond bark (1 - 2 cups melted)

marshmallows (1-2 cups)

rice krispies (1-2 cups)

dry roasted peanuts (1-2 cups)

Melt chocolate in microwave for about 1 minute, then stir until smooth. If it needs more time, microwave in 10 second increments until melted. Pour in desired amount of the rest of the ingredients and stir until everything is lightly coated with the chocolate. Place by tablespoons onto parchment paper, or in to cupcake liners. Allow to cool and harden.

***I used the dipping chocolate that looks like little white disks (you can find them at craft stores, Walmart, and at WinCo grocery store in the bulk food section). This would also be really good with milk chocolate.

*** IDEA: It is also fun to pour the mixture out on to a cookie sheet, allow it to cool, then break into pieces and place in a clear baggie tied with a ribbon to give as a gift.

Chocolate Covered Pretzel Pumpkins & Bats

2010-11-09T22:03:00.000-08:00

This year I found pretzels that were shaped like pumpkins and bats at Sam's Club. I got an idea to dip them in white chocolate, then sprinkle them with colored sugar. I served them in a snack dish at our Halloween party, but also stuck a few in the top of my homemade brownies.

Pumpkin shaped pretzels

White Chocolate Chips OR Almond Bark

Orange and Purple sanding sugar

Green licorice pieces

Melt chocolate in microwave for one minute. Stir until smooth. Dip each pretzel in the chocolate and then lay it on waxed or parchment paper. Quickly sprinkle with sanding sugar before the chocolate sets. For the pumpkin, stick a small piece of green candy (I used green licorice) on top to resemble a stem.

**If you don't have pumpkin shaped pretzels, you can still make these with regular pretzels. Just turn them sideways and they look like a little pumpkin!

Chocolate Pudding Ghost Cups

2010-11-09T21:58:00.000-08:00

My mom brought the cute little ghost cups to our Halloween party for the grand kids. Shhh... don't tell, but I hid two of these puppies in the back of the fridge and ate them secretly throughout the rest of the week.

Place crushed Oreos in the bottom of a cup. Fill rest of cup with pudding mixture made from 1 large pkg. Chocolate Fudge Pudding mixed (prepared according to pkg. directions) with one medium container Cool Whip (reserve some of the Cool Whip to dollop on top). Add another layer of crushed Oreos, then a dollop of whipped cream. Place two small chocolate chip "eyes" on top as a finishing touch to resemble little ghosts.

JoLynn's Mushroom Rice

2010-11-09T21:43:00.000-08:00

You MUST put this recipe on your holiday menu for three reasons...are you ready? 1) It's easy and can cook behind the scenes while you prepare the rest of the meal. 2) It is so delicious that EVERY TIME I make it, people call for the recipe. No lie. My kids HATE mushrooms and they eat this anyway. 3) Your house will smell a-mazing while it cooks. I'm serious. You will wish you could eat the smell. You will want to lay down in your kitchen and breathe deeply.
1/2 c. butter
5-6 chopped green onions
1 tsp. oregano
1 small can mushrooms
2 c. rice (NOT instant)
3 can Campbells Beef Consumme *
2 cups water

Melt butter in small saucepan. Add onion, oregano, and mushrooms. Simmer and saute for a minute or two, then add liquids and rice. Simmer 20 minutes on medium heat. Pour ingredients into a glass 13 x 9 pyrex dish and bake in oven, uncovered for 1 hour at 350 degrees.

*Don't skimp or substitute the beef consumme for beef broth. Sometimes it can be hard to find at stores like Walmart, but I can always find it at Smiths, Harmons and sometimes Maceys. It is different from regular beef broth - it is more concentrated and flavorful. You'll find it hidden amongst all the other flavors of Campbells Soup.

Even though this dish is beef flavored, it goes great with chicken.

Sweet and Salty Cucumbers

2010-11-09T21:36:00.000-08:00

Vinegar soaked cucumbers take me straight back to days on the farm with grandma. It's funny because I hated these as a child, but now I love them. My sister-in-law, Melissa, shared the secret of throwing in a little sugar with the salt - YUM!
**You can use any kind of cucumber for this recipe, but recently I've been LOVING those English Cucumbers that come shrink wrapped and have the little ridges on the skin. They are the BEST.

Sliced Cucumbers
White Vinegar
Salt
Sugar
Water

Slice cucumbers and place them in a bowl. Pour vinegar all over the top (maybe about a half a cup or more). Sprinkle the whole thing with salt (1-2 tsp.) and then with sugar (1-2 T.) Pour freezing cold water over the top till it just covers the cukes. Let sit for several minutes before serving.

Crispy Potato Wedges with BBQ fry sauce

2010-11-09T21:27:00.000-08:00

These wedges are loaded with flavor and taste great dipped in our homemade fry sauce. I baked them longer than suggested because we like them extra crispy!

4-6 russet potatoes, washed and sliced in wedges
1/2 c. bread crumbs
1/2 c. parmesan cheese
1/2 tsp. Italian Seasoning
1/2 tsp. paprika
1/2 tsp. garlic salt
1/4 tsp. pepper
Olive Oil

Arrange potato wedges on a cookie sheet and sprinkle them with olive oil, toss to coat. In a large baggie place the bread crumbs, Parmesan, and all seasonings - mix well. Place wedges in the baggie and shake to coat. Arrange them back on the cookie sheet and bake at 400 degrees until browned and crispy (around 40-50 minutes).

Homemade Fry Sauce (BBQ)

Mix 1/3 part barbecue sauce with 2/3 part mayonnaise.

Homemade White Sauce for Fries

Mix equal parts mayo and buttermilk. Blend till creamy.

Fruit Pizza

2010-11-09T21:20:00.000-08:00

Margie brought a fruit pizza to our Halloween party, so I snapped a pic and uploaded the recipe. This is simple and delicious - we've been making it for years. Don't limit yourself to strawberries and bananas. Pineapple, raspberries, sliced kiwi, blue or blackberries, and mandarin oranges are also great on it.
1 pkg. (tube) Pillsbury refrigerated sugar cookie dough
1 pkg. cream cheese (softened)
1/2 c. powdered sugar
1 small container cool whip
Assorted fresh fruit, beautifully sliced

On a large cookie sheet, press the sugar cookie dough and bake at 350 degrees until the top is lightly browned. Remove from oven and cool. Blend the cream cheese and powdered sugar together, then fold in the cool whip. Spread on top of cooled crust. Top with favorite fruits arranged in pretty designs. ***Note: To keep bananas from going brown I sometimes glaze them with pineapple juice or fresh lemon juice.

Pumpkin Chocolate Chip Bread (or Cake)

2010-11-09T21:10:00.000-08:00

I think I put a few too many chocolate chips in this batch, but what's the harm in that, right? The gooey-er the better!

1 (15 oz.) can pumpkin

4 eggs, beaten

1 c. oil

2 c. sugar

3 c. flour

2 t. baking powder

2 t. baking soda

2 t. cinnamon

12 oz. pkg. semi-sweet chocolate chips, divided

Mix together the pumpkin, eggs, oil, and sugar. In separate bowl mix the flour, baking powder, soda and cinnamon. Mix wet and dry ingredients together and stir well. Pour in half the chocolate chips and mix again. Pour batter into 2-3 small bread pans, or in to one large bundt pan that has been greased and floured. Can sprinkle the rest of the chocolate chips over the top. bake at 350 degrees (35-40 minutes for small loaves or 1 hour for bundt pan).

Iceberg Wedge Salad

2010-11-08T13:57:00.001-08:00

I first had a wedge salad at Iggy's Bar and Grill in St. George. This is a simple salad, but one that looks fancy on the plate. Top it with whatever you like the most. You could easily turn this in to a main dish by adding chopped chicken, steak, or ham.

1 head of iceberg lettuce (washed & drained)
favorite toppings such as:
chopped apple
chopped tomato
chopped cucumber
chopped boiled eggs
crumbled bacon
cheese (blue cheese, feta, Parmesan, cheddar or jack)
chow mien noodles
sunflower seeds
favorite salad dressing (we like Ranch or Blue Cheese)

Cut lettuce into small wedges and place the entire wedge on the plate. Top with your favorite toppings, then drizzle with salad dressing.

Aunt Norma's Apple Crisp

2010-11-08T13:50:00.000-08:00

My aunt Norma is a FABULOUS cook and whenever she shares a recipe, it's a keeper. She gave me this apple crisp recipe several years ago and it's a favorite.

4 cups granny smith apples (cored, peeled, and cut in thin slices)
2/3 cup brown sugar
1/2 c. flour
1/2 c. rolled oats
1 tsp. cinnamon
1 tsp. nutmeg
1/3 cup softened butter

Place sliced apples in bottom of a greased 13X9 pan. Mix the remaining ingredients together until butter is well incorporated and the mixture is crumbly. Spread all over the top of the apples. Bake at 375 degrees for about 35-40 minutes. Serve warm with whipped cream or a scoop of vanilla ice cream. Drizzle the top with caramel ice cream topping!

Jill's Hot Artichoke Dip in Bread Bowl

2010-11-01T16:42:00.000-07:00

My good friend Jill use to make this scrumptious dish for faculty parties. It is a definite family favorite. Buy an extra loaf of bread to cut up and some crackers to serve alongside it.

In a mixing bowl, mix together:

1/2 a small onion, chopped fine

1 clove garlic, minced

1 cup mayonnaise

1 cup shredded cheddar cheese

1 cup shredded Monterrey jack cheese

1 cup shredded Parmesan cheese

1 can (or 2 small bottles) artichoke hearts, chopped

Cut the top off a round loaf of sour dough dough (or a loaf of french bread). Scoop out the insides of the loaf (save the scooped out pieces to serve with the dip). Spoon the dip mixture into the bread bowl. Place the lid back on the loaf, then wrap the whole thing in tinfoil. Place on baking sheet and bake at 350 degrees for at least 1 1/2 hours. Uncover the loaf, remove lid, and allow the dip to bubble and brown on top. Remove from oven and serve immediately.

Serve with slices of bread, crackers, veggies, or bagel crisps.

Creamy Peach Jello Ring

2010-09-28T15:35:00.001-07:00

Decided to walk on the wild side on Sunday and make jello....in a mold! I have tons of fresh peaches, so I found an old orange jello recipe that's been a favorite and substituted peach jello and garnished with fresh peaches. This would look just as pretty in a 13x9 dish, then cut in to squares to serve.**Remember that you can't put fresh cut peaches in jello - it won't set up.

1 (20 oz.) can crushed pineapple, undrained (+ cold water - see below)
1 1/2 cups boiling water
cold water
1 large package (or 2 small pkgs.) peach flavored Jello
1 (8 oz.) pkg. cream cheese, room temperature.

Drain pineapple, but reserve juice in a measuring cup. Add enough cold water to the juice to make 1 1/2 cups cold liquid. Stir jello in to boiling water and stir for about 2 minutes or until dissolved. Stir in the cold pineapple juice and water then add the crushed pineapple and mix well. Pour about 2/3 of the jello in to a mold or 13x9 serving dish. Set the other 1/3 of the jello mixture aside and keep at room temp. Refrigerate jello in dish for about 2 hours or until set, but not firm. Mix the cream cheese with an electric mixer until smooth, then pour the remaining gelatin in and mix up. Pour the cream cheese mixture over the top of the set gelatin, then return to the fridge for several hours until set firm. Garnish with fresh peaches

*If using a mold, dip the mold into warm water for about 15 seconds, then turn out onto serving plate.

Herb & Garlic "Bubble" Bread

2010-09-20T18:18:00.000-07:00

My kids call this bubble bread and we've been making it for years. I've never uploaded the recipe because it seemed, well,....too easy. But of late I find myself calling on many old simple stand-by recipes to get me through busy soccer and football nights. Your family will LOVE this!

2-4 T. butter

1/2 tsp. Italian seasoning*

1 clove garlic, pressed

3-4 T. Parmesan cheese

1 pkg. Grands biscuits

In a heat-proof skillet, melt butter. Add pressed garlic and seasoning and stir until bubbly. Remove from heat and sprinkle the Parmesan over the top of the butter mixture. Open biscuits and cut each in to 4 pieces with a knife or a pair of kitchen shears. Arrange the biscuts pieces on top of the butter. Place skillet in a 400 degree oven and cook for about 13-15 minutes or until top is golden brown. Remove from oven, then invert onto a plate when ready to serve.

I love the way this is served because you can just pull pieces off of the loaf. On busy nights I cook some pasta, toss either marinara or alfredo (storebought of course) over the top and serve it with this bread a simple green salad. A perfect weeknight meal.

*You can use any type of Italian seasoning, but I love the Pampered Chef Italian Seasoning Mix or Shirley J. Pizza and Pasta Sprinkle.

KC's B-Day Dessert Bar

2010-08-22T20:22:00.000-07:00

Wanted to post some pics of the dessert bar I did for KC's sweet 16. Most of the recipes are posted right here on my blog.

Raspberry Limeade Cake

2010-08-22T20:16:00.000-07:00

Had a few limes and lemons I needed to use and ran across this recipe. The cake itself is dense and moist and exactly how I like it. It is full of citrus flavor, so we found that the grown-ups liked it a lot more than the kids (the lime zest in the frosting took them by surprise). It would be the perfect dessert for a ladies luncheon or a special occasion.

3/4 c. butter
2 cups sugar
1 T. lime zest
3/4 c. frozen limeade concentrate, thawed
5 large eggs
3 3/4 c. flour
2 3/4 tsp. baking powder
1 1/2 c. whole buttermilk

Spray 2 9"cake pans with nonstick cooking spray. Preheat oven to 350 degrees. Beat butter, sugar and lime zest at medium speed with a mixer until fluffy. Add limeade (don't worry if the mixture looks lumpy). Add eggs, one at a time, beating well after each addition. Mix dry ingredients in another bowl, then add them alternately with the buttermilk to the butter mixture until a smooth batter is achieved. Pour into prepared pans and bake for 20-25 minutes or until a toothpick inserted in the middle comes out clean.

Raspberry Filling:
1 (10oz. pkg.) frozen raspberries in syrup, thawed
1/2 c. sugar
2 T. cornstarch
3 egg yolks
1 T. fresh lemon juice
1/4 c. butter, cut into chunks

Mix raspberries in a mixer or food processor, then strain. Discard the seeds and solids left over. In a pan combine the sugar and cornstarch. Add the raspberry puree, egg yolks and lemon juice. Cook over medium heat and whisk constantly for 7-8 minutes or until very thick. Remove from heat and gradually whisk in butter until smooth and glossy. Cover and refrigerate at least 2 hours.

Lime Cream Cheese Frosting:
1 (8oz. pkg) cream cheese
1/2 c. butter, softened
3 T. frozen limeade concentrate, thawed
1 tsp. lime zest
5 c. powdered sugar

Beat cream cheese and butter until creamy with a hand mixer. Add limeade and lime zest, beat until just combined. Gradually add powdered sugar, beat until smooth.

To assemble cake, place one cake on bottom of serving dish. Top with raspberry filling, then place the second cake on top. Frost the outside edges and top of cake with frosting. Garnish wit fresh raspberries and slices of lime.

Strawberry Tart

2010-08-22T20:01:00.001-07:00

Caution: You could seriously impress someone with this recipe. This tart is a WOW-er. Beautiful AND delicious, but to make it you will need a great tart pan. I found mine at Williams Sonoma for $10.
Be sure to buy a tart pan where the bottom lifts out, like this one above.

Homemade Tart Shell:
1/2 c. powdered sugar
2 c. flour
2 cubes real butter (very cold, not softened)
1 egg +1 egg yolk

Mix powdered sugar and flour. Cut in butter until the dough is in small, pea-sized clumps. Gradually add the eggs and stir until just combined (don't over mix). *I usually make this in my food processor. Press all over the bottom and up the sides of the tart pan. Bake at 375 degrees for about 15-20 minutes or until just lightly browned. Remove from oven and cool.

Filling:
8 oz. cream cheese, softened
8 oz. Cool Whip
1 c. powdered sugar

Beat cream cheese until smooth. Add powdered sugar. Gradually fold in the Cool Whip. Spread on cooled tart shell. Top with fresh fruit or canned pie filling.

**For this recipe, I covered the top with sliced strawberries, then brushed it with strawberry jam (diluted with a little water to make a glaze).

Enchilada Casserole

2010-08-22T19:57:00.000-07:00

This enchilada casserole is very inexpensive to make and goes a long way. It was good served with sour cream, salsa and a big green salad.

1 lb. ground beef
1/2 c. chopped onion
Large can of enchilada sauce
1 tsp. cumin
1/2 tsp. garlic salt
Cheddar and Jack Cheese
Corn Tortillas

In a large skillet, ground beef with onions. Drain and add enchilada sauce, cumin and garlic salt. Cook until bubbly. Spray 13x9 pan with non-stick cooking spray. Start with a layer of tortillas, then a layer of meat sauce, then a layer of cheese, repeat layers, ending with sauce and cheese on top. Cover and bake at 350 degrees for about 25-30 minutes or until hot and bubbly. Serve with sour cream and salsa.

Easy Calzones

2010-08-22T19:49:00.000-07:00

Here's a quick and easy weeknight meal. Just have to remember to thaw the dough ahead of time. My kids had fun adding their favorite toppings and watching them bake.

1 loaf of Rhodes frozen bread dough (you could also use roll dough if desired)
pizza sauce
mozzarella cheese
favorite toppings (pepperoni, olives, mushrooms, Canadian bacon, pineapple, tomatoes)

Allow bread dough to thaw, then cut in to 6 equal pieces. Using a flowered surface, roll each piece of dough out into a large circle. Top half of the circle with pizza sauce and desired toppings (be sure to leave space at the edges of the dough). Fold the top half of the dough up and over the the toppings. Use a fork and press along the edges to seal. Cut a small slit in the top of each calzone before baking to allow steam to escape. Bake at 350 degrees for about 15-20 minutes or until top is golden brown.

Sausage Breakfast Casserole

2010-08-22T19:28:00.000-07:00

Kaycie had a friend sleep over last night, so I decided to pretend to be one of those doting moms and got up early this morning and made a breakfast casserole. This is kind of like a frittata and has simple flavors that even the kids like. We love it with fresh salsa on the side and an orange Julius.

1 tube refrigerated crescent rolls
1 lb. sausage (Italian or country style), cooked and crumbled
1 cup mozzarella cheese
1 cup frozen hashbrowns
7 eggs
1/3 cup milk
salt & pepper (I used about 1/4 tsp. salt and a dash of pepper)

Press the crescent rolls across the bottom of a greased 13x9 pan. Layer on the crumbled sausage, the mozzarella cheese and the frozen hashbrowns. Mix the eggs, milk, salt and pepper and beat well with a fork. Pour the egg mixture all over the top of the rest of the ingredients. Bake at 375 degrees for 30 minutes (leave it uncovered so that it can brown well). Remove from oven. Cut into squares and serve. Great with salsa on the side.

Russian Creme with Fresh Fruit

2010-06-07T15:37:00.000-07:00

There's a fun little restaurant here in town called "The Trolley". They use to serve this amazing dessert called Russian Creme, but I haven't seen it there for the last couple of years. I came across a recipe recently and tried it. Oh man...heaven! I've made it twice. Once topped with raspberries and blackberries...

And once topped with strawberries & kiwi fruit.

3 c. heavy whipping cream
1 1/2 c. sugar
1 c. boiling water
1 pkg. Knox Unflavored Gelatin

In a saucepan, heat cream and sugar, stirring until sugar is dissolved and mixture is hot, but not boiling. Remove from heat. Mix the unflavored gelatin in with the boiling water and stir until gelatin dissolves. Pour water mixture into cream mixture and mix well. Stir and cool completely. Pour mixture into glass or clear plastic cups. Cover with plastic wrap to keep film from forming on top. Refrigerate for several hours until firm. Top with fresh fruit just before serving.

One Batch Mini Cupcakes

2010-06-07T15:35:00.001-07:00

I've made cupcakes twice in the last couple of weeks. Once for a baptism and once for a work party. This is a delicious recipe that is super easy to make. I was able to make two batches of cupcakes (one chocolate, one vanilla) but by topping them creatively, it made 4 different types of cupcake: Lemon, Cookies & Cream, Peanut Butter, and Strawberry.

Basic Cupcake Recipe:
1 box cake mix (any flavor)
1 cup buttermilk
vegetable oil (the amount suggested on box)
4 large eggs

Place all ingredients in a bowl and beat with an electric mixer until moistened (about 30 seconds) then increase the speed and beat 2 minutes longer. Place cupcake liners in tin(this recipe will make just under 2 dozen). Fill cupcake liners 2/3 full of batter. Bake at 350 degrees for 15 to 20 minutes. (If you make mini-cupcakes, decrease baking time and remove when cakes are lightly golden brown). Cool cupcakes and frost.

Basic Buttercream Frosting Recipe
1 stick butter
1-2 T. milk
1/2 tsp. vanilla
3 cups powdered sugar

Mix butter, milk and vanilla. Mix in powdered sugar and beat until fluffy. If it doesn't seem thick enough, add a little more powdered sugar. If it is too thick, add more milk in small increments (1 tsp. at a time, mixing well between to check consistency).

Lemon Cupcakes (use white or lemon cake mix for the cupcakes):

Add 1/2 tsp. lemon flavoring and a few drops of yellow food coloring to the frosting. Top with sprinkles.

Cookies & Cream (use chocolate cake mix for the cupcakes):

Frost cupcakes with regular white buttercream. Crush 1-2 oreos and sprinkle on top. Place 1/4 of an Oreo on each cupcake (cut them in fourths with a serrated knife).

Strawberry Cupcakes (use white or yellow cake mix for the cupcakes):

Add 1/2 tsp. strawberry flavoring and 2-3 drops red or pink food coloring to the frosting (I've also mixed in strawberry jam when I don't have strawberry flavoring). Top each cupcake with a sliced strawberry or a small chocolate dipped strawberry.

Peanut Butter Cupcakes (use chocolate cake mix for the cupcakes)

Mix 3-4 T. cocoa powder into the buttercream frosting recipe to turn it chocolate. It will get a little thick with that extra powder, so you may need to add a bit more milk to smooth it out a bit. Cut a Reeces Peanut Butter Cup in fourths and stick one fourth in each cupcake.

To frost the cupcakes:

Place the frosting in a sturdy ziploc bag and snip off a corner. Squeeze the frosting on top and swirl to finish.

Navajo Tacos

2010-06-07T15:34:00.000-07:00

We spent memorial day at the cabin and decided to make Navajo tacos. Don't know if these are a "Utah" thing, but what you're looking at is basically a scone topped like a taco. Of course the family loved eating the extra scones with honey butter too.

Meat Sauce:

1-2 lbs. hamburger
Salt & Pepper
1-2 cans Chili Beans
1 pkg. Taco Seasoning (I like Ortega)

Brown hamburger and season with salt and pepper. Drain grease and add taco seasoning packet and water suggested on the back. Cook 10-15 minutes. Add chili beans (drain first) and stir well. Basically, when I make a small batch I use 1 lb. meat and one can of beans. When I make it for a crowd I add 2 lbs. meat and 2 cans beans. You can also use kidney beans (but I like the creamier chili bean better).

Scones:

Rhodes or Terrell's frozen roll dough
Oil for frying

2-3 hours before dinner, place desired amount of dough on a greased cookie sheet and cover with plastic wrap that has been sprayed with cooking spray. Once dough is totally thawed, press each roll out into the shape of a small scone and allow to rest on cookie sheet and rise some more (30 minutes to an hour). Heat oil to about 350 degrees in either a deep frying pan, dutch oven, or electric fry daddy. Fry the scones until they are golden brown on both sides. Remove from grease and place on paper towels.

Toppings:

shredded cheddar cheese
shredded lettuce
chopped green onion
chopped tomato
chopped olives
Sour Cream
Salsa

Creamy Chicken Penne

2010-06-07T15:33:00.000-07:00

Before you make this recipe, go out and buy some Romano Cheese (the kind you grate yourself). I know you're more comfortable with Parmesan, but the Romano will take the taste from "Mom made it" to "Olive Garden". I promise.

2 cups penne pasta, uncooked
2-3 boneless, skinless chicken breasts, thinly sliced
1/2 cup chopped onions
1 T. Olive Oil
1 small red pepper, chopped small
1 pkg. snow peas (optional)
2 tsp. minced garlic
2 T. butter
1 T. flour
1 1/2 c. milk
4 oz. cream cheese, cut in cubes
1/2 c. grated Pecorino Romano cheese
1 T. chopped parsley

Cook pasta according to package directions in a large pot. Drain pasta but reserve about 1 cup of the pasta water. Meanwhile, cook chicken and onions in olive oil for 6-8 minutes in a large skillet. Add the pepper, peas and garlic and cook for 2-3 more minutes. Remove mixture from pan and cover to keep warm. Melt butter in skillet, then add flour, stir well, cooking for an additional minute. Then add milk. Bring to boil and cook until thickened (about 2 minutes), stirring constantly. Add cream cheese, grated Romano cheese and season with salt and pepper. Once bubbly and creamy, stir in the chicken mixture and the drained penne pasta. Stir to coat everything. If the mixture seems thick, add a little bit of pasta water to thin. Top with additional grated Romano and chopped parsley.

Homemade Cheesy Mac

2010-06-07T15:30:00.000-07:00

This recipe makes the BEST homemade macaroni and cheese you've ever tasted...but I have to warn you that I used a sauce mix and I'm going to shamelessly plug it here (see below). I used a curly pasta in this picture and added some tomato sauce, but I also made it last week with elbow macaroni and topped it with breadcrumbs. My picky kids LOVED both versions.

3 cups water
3/4 cup Shirley J Universal sauce mix
12 oz. shredded cheddar cheese
8 oz. elbow macaroni (cooked in salt water and drained)
2 T. melted butter
1 cup breadcrumbs (regular or Italian style)

In a saucepan, bring the water and the sauce mix to a boil. Boil 2-3 minutes until thickened and bubbly. Remove from heat and add the shredded cheddar cheese, stirring until melted. Pour in the cooked macaroni. Pour into a casserole dish. Mix the butter and breadcrumbs together and spread over the top of the mac & cheese. Bake at 350 degrees for about 25-30 minutes. May want to cover it with foil at first, then remove the foil the last 10 minutes or so, otherwise the breadcrumbs get really browned.

UNIVERSAL SAUCE MIX:

I can't begin to tell you how much I love the Shirley J products. Their chicken bullion and beef bullion is the BEST I've ever tried. Here is a picture of the Universal Sauce Mix which can be used in hundred of recipes. Visit their website to see about ordering (www.shirleyj.com) or if you live in the Springville area, they sell the complete Shirley J line of products at Shaybee's on main street.

Cinnamon Apple Bread Wedges

2010-06-07T15:29:00.000-07:00

This bread was made with the Shirleyj muffin mix. It is the BEST mix ever. Simply add in a few ingredients to the basic dough and you are set to go.

3 cups Shirleyj Universal Muffin Mix
1 1/4 c. water
1 cup apple pie filling (cut apples into smaller chunks)
1/2 c. walnuts
1 tsp. cinnamon

Topping:
1/2 c. oats
2 tsp. brown sugar

Mix water and muffin mix for about a minute. Stir in pie filling, walnuts and cinnamon. Pour in a greased pan. Mix topping ingredients and sprinkle over the top. Bake at 375 degrees for about 30-40 minutes.

Cranberry Oatmeal Cookies

2010-06-07T15:28:00.000-07:00

My friend Janet gave me a Mapleton Ward Cookbook for Christmas and I've just loved it. There are so many fabulous recipes. My picture here didn't turn out great, but the cookies did. Crispy on the outside, soft on the inside, just the way I like em!

1 c. butter, softened
1 c. packed brown sugar
1/2 c. granulated sugar
2 eggs
1 tsp. vanilla
1 1/2 c. flour
1 tsp. baking soda
5 c. Quaker Oats
2 c. Craisins (soak them for 20 minutes in warm water to plump them, drain)
2 c. chopped nuts (I have used either pecans or walnuts)

Mix softened butter with both kinds of sugar and beat well. Add the eggs and vanilla. Mix the flour and soda together and add it to the creamed mixture and beat again. Stir in oats, pecans, and drained craisins. Drop by spoonful onto a cookie sheet and bake for 10-12 minutes at 350 degrees. Makes about 4 dozen cookies.

Peanut Butter Puff Rice Squares

2010-06-07T15:26:00.000-07:00

They use to serve these tasty little treats for school lunch. They are easy to make, but sometimes finding the plain puffed rice cereal can be a challenge. I always get mine at Macey's in Spanish Fork.

1 cup sugar
1 cup Karo syrup (corn syrup)
1 cup peanut butter
6-7 cups puffed rice cereal (NOT SUGAR SMACKS!)

Bring the sugar and Karo to a boil in a saucepan. Boil for 2-3 minutes. Remove from heat and stir in peanut butter. Stir in puffed rice cereal a little at a time until it is all mixed and incorporated. Press into a pan. Cool, cut in squares.

Banana Bars with Cream Cheese Frosting

2010-06-07T15:24:00.002-07:00

This recipe makes a big pan of bars - great for a big family party or gathering. These are so soft and moist and the home made frosting is divine.

Bars:

1 1/2 c. sugar
1 c. sour cream
1/2 c. butter
2 eggs
1 1/2 c. mashed bananas
2 tsp. vanilla
1/2 cup chopped nuts
1 tsp. salt
1 tsp. baking soda
2 cups flour

Grease and flour a jelly roll pan (15x10). Mix sugar, sour cream, butter and eggs in large bowl at low speed. Beat in banana and vanilla. Beat in dry ingredients on medium speed. Stir in nuts. Spread in prepared pan. Bake until light brown, about 20-25 minutes. Cool and frost

Frosting:
1/4 c. margarine
1 tsp. vanilla
3 T. milk
2 c. powered sugar

Mix until fluffy. Spread on cooled banana bars.

Mini Tarts

2010-06-07T15:24:00.001-07:00

This is an old 9th ward recipe that I've had for ages. You can make small little tarts or one big one. The original recipe called for blueberry pie filling for the topping, which is also very good. Here I just used fresh fruit.

CRUST:

1/2 c. powdered sugar
2 c. flour
2 cubes butter
1 egg
1 egg yolk

Mix the powdered sugar and flour together. Add the butter and mix until crumbly. Lightly beat the egg and egg yolk. Add to flour mixture and mix until it forms a ball. Press dough into small tart shells and bake at 375 degrees for 15 minutes. Cool. (If you use one large tart shell, you will need to cook it longer - until it is nicely browned).

FILLING:

8 oz. cream cheese, softened
8 oz. cool whip
1 cup powdered sugar

Beat the cream cheese and powered sugar until creamy. Beat in the cool whip. Fill tart shells by putting filling mixture in a sturdy Ziploc baggie and cut off the corner. Pipe the filling in to the tart shells. Top with fresh chopped fruit or canned pie filling.

Sweet BBQ Chicken Skewers w/Rice Pilaf

2010-06-07T15:22:00.000-07:00

We fired up the grill for the first time last week. These kebobs were tangy and sweet. Pop the rice pilaf in the oven while you make the rest of the meal and it will all be ready at the same time.

Chicken:
2-3 boneless skinless chicken breasts cut into chunks
6 T. ketchup
2 T. honey
2 T. soy sauce
grated rind and juice of 1 lime
2 tsp. freshly grated ginger
2 T. brown sugar

In a saucepan place the ketchup, honey, soy sauce, lime, ginger and brown sugar. Bring to a boil, then simmer for 2 minutes. Remove from heat and cool. Once sauce has cooled, place chicken in sauce and marinate for at least an hour. Soak skewers in water while chicken marinates. Place chicken on skewers and grill on grill, brushing chicken with additional sauce during cooking.

Rice Pilaf:

In a 13 x 9 pan place 4 1/2 cups hot water and 2 tsp. chicken bullion. Add 2 cups rice. Cover with aluminum foil and bake at 350 for about 45 minutes to an hour or until all moisture is absorbed. You can add chopped green onion before baking as well if you like a little green in your rice.

Bacon, Egg & Cheese Croissants

2010-06-07T15:20:00.000-07:00

This is an easy family favorite. On busy nights, I make them for dinner.

croissants from Sam's Club (or sometimes I cook up a roll of Grand's Biscuits)
sliced cheddar cheese
cooked bacon slices
eggs

Fry egg in frying pan over hard. After egg is cooked, place cheese on it so it can start to melt. Assemble sandwich by placing egg, cheese and bacon on a sliced croissant or biscuit. Serve with fresh fruit.

Popeye Pancakes

2010-06-07T15:19:00.000-07:00

I've been making this dish since I was a teenager. It tastes like a crepe, but denser and more filling. I serve it with powdered sugar, syrup, and whipped cream on top.

6 eggs
1 c. milk
1 c. flour
1/4 tsp. salt
1/2 cup butter

Blend eggs, milk, flour and salt in the blender for 2-3 minutes. Place a cube of butter in a 13 x 9 pan and stick it in the heated oven for a few minutes until the butter melts. Remove the pan and pour the egg mixture over the butter and return to oven. Bake at 450 degrees for 15-20 minutes. It will rise in the oven and get really puffy, then settle down once you take it out of the oven. Top with powdered sugar. Serve with maple syrup and whipped cream.

Bruschetta

2010-06-07T15:18:00.000-07:00

I've already planted my tomatoes and fresh basil this spring and can't wait for the summer harvest. I sometimes serve this bruschetta on Bagel Crisps, sometimes on soft slices of french bread, and sometimes on sliced baguettes that have been brushed with garlic-flavored olive oil and baked until golden.

3 medium ripe tomatoes
1 T. olive oil
6 basil leaves
1 clove garlic
Parmesan cheese

Halve the tomatoes and remove the seeds. Chop in to small pieces. Press the garlic in a garlic press and add to tomatoes. Chop basil leaves and add. Stir in the olive oil and mix well. Stir in desired amount of Parmesan cheese. Serve on toasted slices of baguette. (I like to press a garlic clove into a small dish of olive oil, then brush the baguette slices with the flavored olive oil and bake until golden brown).

Chicken Pepper Pasta

2010-06-07T15:12:00.000-07:00

You can make this dish with any kind of pasta you have on hand, rotini, angel hair, farafelle, or penne. The red and yellow bell peppers make the dish full of flavor and color.

6 T. butter
1 onion, chopped
1/2 - 1 whole red pepper, chopped small
1/2 - 1 whole yellow pepper, chopped small
1 T. garlic, minced or pressed
2 lbs. boneless skinless chicken breasts, cut in to strips
1 T. fresh tarragon (optional)
3/4 t. salt
1/4 t. pepper
3/4 c. half and half
1 c. shredded mozzarella cheese
1/2 c. grated parmesan cheese
7 - 8 oz. pkg. pasta, cooked

Melt butter in skillet until sizzling, then add onion and peppers. Cook and stir until tender (3-4 minutes). Add garlic and saute a minute longer. Remove vegetables from skillet with a slotted spoon and set aside. Add chicken, tarragon, salt, and pepper. Cook and stir 7 to 9 minutes until chicken is golden and tender. Add veggies back in. Add half and half and cheeses to chicken mixture. Reduce heat and continue cooking 3 to 5 minutes or until cheese is melted. Add pasta and toss gently to coat. Serve immediately.

Crispy Chicken

2010-06-07T15:09:00.000-07:00

Who needs to buy chicken strips at the grocery store deli when it's this easy to make your own. These go well with baked or mashed potatoes and a side salad.

10-12 boneless chicken tenders
2 cups crushed cornflakes
1 cup parmesan cheese (the powdered kind in the green can)
1 tsp. dried parsley, crushed
1/2 tsp. garlic salt
2 cups flour
2-3 eggs, whisked

Create a "dredging station" by getting out 3 bowls. In the first bowl place the flour. In the second bowl crack the eggs and whisk them up. In the third bowl add the cornflakes, parmesan, parsley and garlic salt (mix well). Take each piece of chicken and coat it in flour, then in the egg, then in the cornflake mixture. Place in bottom of a greased pan. Once all of the chicken has been coated, bake at 350 degrees for about 35-45 minutes.

Hawaiian Haystacks

2010-06-07T15:01:00.000-07:00

I've been waiting to upload this recipe for quite some time, but didn't have a picture. This is my friend Kristie's recipe and the chicken gravy is DIVINE (much better than any other I've tried).
Please Note: Usually haystacks are topped with tons of assorted nuts, veggies, pineapple, and coconut, but my picky family likes them simple (with cheese and chow mein noodles).

For the gravy:
3-4 boneless skinless chicken breasts
2-3 tsp. chicken bullion crystals (or 1-2 bullion cubes, smashed)
1/2 onion, sliced
1 cube butter, sliced in 8 pieces
4-5 baby carrots (or 2 regular carrots, sliced)
1 stalk celery, sliced
salt & pepper
2 cans cream of chicken soup
1 cup sour cream
2 cups chicken broth (may not need to use it all)

In crockpot, place the chicken breasts, onion, carrots & celery. Sprinkle bullion over the top. Place slices of butter all over the top. Salt & pepper the top. Place lid on crockpot and cook for 3-4 hours on high.

After chicken is cooked and veggies are tender, remove all of the ingredients from the crockpot. Be sure to reserve the drippings as well (if vegetables still seem a little crunchy, remove the chicken and leave the vegetables to cook a little longer in the drippings). Shred the chicken and set aside. In a blender, place the cooked carrots, celery and onion. Pour some of the drippings in and then blend the mixture. If it's really thick, add more drippings (or chicken broth).

In the crockpot, add the cream of chicken soup & sour cream and begin to heat the mixture, stirring well. Add the shredded chicken and some of the blended veggie mixture. Use the drippings and the extra chicken broth to thin the sauce to the desired consistency. You can add as much or as little of the blended veggies as you'd like. This just gives it a delicious, homemade taste that's a notch above other chicken gravy recipes I've tried.

To Serve:
Serve gravy over a bed of rice and top with the following Haystack Toppings:
Chopped Tomatoes
Chopped Olives
Chow Mein Noodles
Chopped green onion
Chopped green pepper
Chopped cucumber
Chopped celery
Pineapple tidbits
Coconut
Chopped nuts (almonds, pecans, or macadamia)

Grilled Chicken Salad (EASY!)

2010-06-07T14:37:00.000-07:00

Costco now carries this delicious bagged salad that comes with everything except the chicken (cranberries, feta cheese, candied almonds, and citrus vinagarette). For a healthy meal, I've been grilling up chicken tenderloins for a complete meal.

For the chicken:
Marinate the chicken (1-6 hours) in a mixture of 1 cup sprite, 1 cup soy sauce, 1/4 c. vegetable oil, and 2 tsp. garlic salt. Grill on grill. Serve with salad.

Candy Bar

2010-05-17T22:51:00.000-07:00

Tell me this isn't the cutest thing you've ever seen! It's a "Candy Bar" and I can't wait to make one. This is perfect for us Utahns. In fact, I think I'm going to throw a party and write, "Open Bar" on the invitation...now wouldn't that raise a few eyebrows? But seriously though, the idea is that party guests get a little cellophane bag and fill it with treats to nibble on or take home. Total sugar high, but if it's cute, the calories don't count, right?

Waffle Bar

2010-03-13T18:54:00.000-08:00

The new "thing" at Korry's catered company parties last year were "Waffle Bars". You make your own waffle in one of those commercial flip-over waffle irons and then top it to your hearts content. This is not your average breakfast waffle, but an amazing dessert that is trendy and DIVINE! Of course you could use packaged waffle mix, but I'm sharing my best homemade version here with lots of topping ideas.
*
2 c. flour
3/4 tsp. salt
3/4 tsp. baking powder
2 eggs
2 c. milk
6 T. vegetable oil
1/4 c. sugar
*
Mix dry ingredients (flour, sugar, salt & baking powder). Separate eggs, saving egg whites in a separate bowl. Add egg yolks, milk, and vegetable oil to dry ingredients and mix until just moistened (don't over mix). Beat the egg whites with an electric mixer until stiff peaks form. Gently fold in to the batter. Bake in waffle iron.
*
Topping Ideas:
Sliced strawberries
Sliced bananas
Fresh blueberries
Fresh raspberries
Whipped Cream
Whipped Cinnamon Butter
Hot Fudge Sauce
Hot Caramel Sauce
Nutella
Cinnamon Sugar
Mini Chocolate Chips

Homemade Pizza

2010-03-13T18:43:00.000-08:00

I've tried several crust recipes, and this one is a keeper. You can make 4-5 individual pizzas with this recipe, or one large pizza.

1 T. yeast

1 c. warm water

Combine and let stand for 5 minutes until yeast begins to bubble and grow

Add 1 tsp. salt and 1 tsp. sugar. Then add 2 T. vegetable oil and 2 1/2 c. flour. Mix until a ball forms, then knead until smooth. Let rise about 30 minutes.

Roll out on to pizza pan and then bake at 350 for 5-7 minutes. Remove and add toppings, sauce and cheese. Return to oven and bake until browned and bubbly (approx. 20 minutes)

Topping Options:

Traditional: Pizza sauce, pepperoni, ham, sausage, mushrooms, olives, tomatoes, onions, cheese

Hawaiian: Pizza sauce, ham, pineapple, cheese

BBQ: Barbecue sauce, sliced red onion, cilantro, shredded rotisserie chicken, cheese

Knob Hill: Alfredo sauce, chopped green onion, fresh tomatoes, roasted garlic, cubed chicken, cheese

Homemade Croutons

2010-03-13T18:37:00.000-08:00

Waste not, want not. As of late, I've been making my own croutons out of french bread or baguettes that are a day or two past their prime. We eat these on salads, but also grab a handful when we are craving a salty snack.

Day old french bread or baguette cut in cubes

olive oil

kosher salt

fresh ground pepper

garlic salt

Place bread cubes on a cookie sheet. Drizzle with olive oil and spread around. Season with salt, pepper and garlic salt. Bake at 400 until browned and crispy. Remove from oven, cool, then store in a plastic container or large Ziploc baggie.

Almond Cheesecake Bars

2010-02-03T13:44:00.002-08:00

I lined a 13x9 pan with aluminum foil before baking these bars (didn't have any parchment paper). After baking and cooling, they lifted out perfectly and were easy to cut in to squares.

CRUST:

1 3/4 cups vanilla wafer crumbs

1 cup finely chopped almonds

1/2 cup firmly packed brown sugar

6 T. butter, melted

Preheat oven to 300 degrees. Line a 13x9 inch baking pan with aluminum foil, letting edges extend out over the pan. In a small bowl mix vanilla wafer crumbs, chopped almonds and brown sugar. Stir in butter and mix well. Press evenly in to the bottom of prepared pan. Bake for 8 minutes.

FILLING:

2 (8 oz.) packages cream cheese, softened

3/4 cup sugar

3 large eggs

3/4 cup sour cream

2 T. almond liqueur (or 1 tsp. almond extract)

In a large bowl, beat cream cheese and sugar until creamy. Add eggs, one at a time, beating well after each addition. Stir in sour cream and almond flavoring. Pour over baked crust and return to oven. Bake for an additional 40-45 minutes.

TOPPING:

1 cup semisweet chocolate chips, melted

1 cup sliced, toasted almonds

Drizzle melted chocolate over the top of the cheesecake and sprinkle with chopped almonds.

Chicken Enchilada Cups

2010-02-03T13:44:00.001-08:00

These enchilada cups can be an appetizer or a main dish. All the flavors of a chicken enchilada but in a smaller package.

large tortillas
1 can cream of chicken soup
1/4 c. butter
1/4 c. chopped onion
1 small can diced green chilies
1 cup sour cream
1 cup shredded cheddar cheese
1/4 c. milk
2-3 cups cooked, shredded or cubed chicken

In a saucepan, melt butter. Add onions and green chilies and simmer until onions are soft. Stir in soup, sour cream and cheese. Then stir in chicken.

Cut tortillas in 4ths (if your tortillas are smaller, you may want to cut them in 3rds. Spray muffin tin with Pam. Press one tortilla triangle in to each muffin cup. Spoon the filling in to each cup. Bake at 350 degrees for about 15-20 minutes until browned and bubbly. Can top with cheese for last few minutes if desired.

J's Raspberry Soda's

2010-02-03T13:43:00.000-08:00

Looking at this raspberry soda makes me smile. One late afternoon as I was leaving work, J.J. (my 8 year old) called me and asked, "Mom, do we have any raspberries? Cause I'm watching Giada and I want to make something." I'm a sucker for an 8 year old who watches Giada, so even though raspberries were NOT in season, he gave me an ingredient list and I was off to the store. He made this homemade sauce all by himself, running back and forth to the T.V. pausing and rewinding (what did we ever do before DVR?) When I tried to help him, he would say, "Don't tell me mom, I'm just going to copy Giada!" And the BEST part was that these sodas were A.M.A.Z.I.N.G.! This is the best raspberry sauce I've ever tasted - it would be perfect drizzled over cheese cake or chocolate cake. Oh, and I must mention that because of the out-of-season raspberries, these sodas cost about $18....but so worth it! .

INGREDIENTS

1 pint raspberry sherbet
1 pint vanilla ice cream
1 1/3 cups club soda
1 cup fresh raspberries
1/2 cup raspberry syrup (recipe follows)

RASPBERRY SYRUP

1/2 cup orange juice
2 T. corn starch
10 oz. frozen raspberries, thawed
1/4 cup raspberry jam
1/4 cup sugar

Pour orange juice in to a sauce pan and stir in cornstarch. Mix until cornstarch is dissolved. Add the rest of the ingredients. Bring to boil, stirring often. Reduce heat to medium low and simmer for 5 minutes. Remove from heat. Pour the mixture through a fine strainer, pressing on the solids with a wooden spoon to extract as much liquid as possible. This removes the seeds and creates a smooth, velvety sauce.

ASSEMBLY:
In a soda glass, add 1 scoop vanilla ice cream and 1 scoop raspberry sherbet. Pour club soda on top and then drizzle 2-3 tablespoons of the sauce down in to, and on top of the soda. Top with fresh raspberries. Serve immediately. Divine!

Creamy Chicken Tortilla Soup

2010-02-03T13:32:00.000-08:00

Macaroon Butter Cookies

2010-02-03T13:31:00.000-08:00

Warning: you could gain weight just from LOOKING at these cookies. They are super rich, but entirely delicious. Next time I will make them just a tad smaller.

1 c. butter

1 c. powdered sugar

1/2 tsp. salt
1 tsp. vanilla

2 c. flour

Beat butter still fluffy. Add powdered sugar, salt and vanilla. Mix well, then add flour a little at a time. Cover and chill dough for 8 hours. Shape in to small balls and place on cookie sheet. Press finger in to the top of each ball making an indentation. Bake at 350 for about 12-15 minutes. Spoon filling in to the top of each cookie while warm. Cool, then drizzle with chocolate frosting.

FILLING:

6 oz. cream cheese, softened

2 c. powdered sugar

1/4 c. flour

2 tsp. vanilla

1 cup chopped walnuts

1 c. sweetened coconut

Mix cream cheese and powdered sugar. stir in flour, add rest of ingredients and mix well.

1 c. semi-sweet chocolate chips

1/4 c. butter

1/4 c. water

1 c. powdered sugar

Microwave the chips, butter and water for about one minute. Stir until smooth and melted. Stir in powdered sugar. Drizzle over cooled cookies.

Reeces Peanut Butter Cupcakes

2010-02-03T13:28:00.000-08:00

Tamra gave me what has arguably been my favorite Christmas gift EVER...a subscription to a monthly food magazine and this darling cupcake tray. The first issue I received had recipes for cupcakes that mock the flavors of your favorite candy bars. They almost looked too good to eat!

Cupcake Batter:

12 T. real butter, cut into pieces

1/2 c. cocoa powder

1/4 c. water

1 1/3 c. brown sugar

1 1/3 c. flour

1/2 tsp. baking powder

1/4 tsp. baking soda

1/2 tsp. salt

1/3 c. buttermilk

1 large egg, at room temp.

1 tsp. vanilla

Preheat oven to 350. Line mini cupcake pan with mini liners (24). Combine the butter, cocoa powder and water in a microwave safe bowl. Cover with plastic wrap and microwave for 1-2 minutes until butter melts. Whisk to combine and then whisk in the brown sugar. In another bowl, combine all of the dry ingredients (flour, baking powder, soda, and salt). Whisk to combine and then pour in the warm cocoa mixture. In a measuring cup, whisk the buttermilk, egg and vanilla. Add to the batter and stir until just combined (don't over mix). Scoop batter in to liners and bake for about 20 minutes. Remove from oven and cool.

Peanut Butter Topping:

1/2 c. heavy cream

1 (10 oz.) bag peanut butter chips

In a small saucepan, bring the cream to a simmer. Remove from heat and pour hot mixture on top of the peanut butter chips in a small bowl and let stand for 5 minutes. Whisk mixture until smooth. Refrigerate until topping is set (about 10-15 minutes) then beat with an electric mixer until fluffy. Place mixture in to a piping bag (I just used a sturdy Ziploc bag and cut the corner off to create my own piping bag). Pipe peaks on to each cupcake. Place cupcakes in freezer while you make the glaze.

For glaze: Melt 1 T. butter and 6 ounces milk chocolate chips in microwave (1 minute) in a microwave safe bowl covered with plastic wrap. Stir well and then either dip cupcakes in the chocolate or drizzle the chocolate over the top. I used a Ziploc bag and snipped off a tiny corner which allowed me to evenly drizzle the mixture on top.

Cheesy Bacon Bites 2-Ways

2010-02-03T13:27:00.000-08:00

I made these savory appetizers twice during the holidays, once rolling them up like crescents, and once jelly roll style. Both versions were TASTY!

1 can refrigerated crescent rolls

1 (8oz.) package cream cheese

1/2 cup cooked, crumbled bacon

1 cup shredded Parmesan cheese

1/4 c. finely chopped onion

1/4 tsp. salt

pinch ground pepper

Mix the cream cheese with the bacon, cheese and onion. Season with salt and pepper. Can thin with a little milk if desired. Roll up and place on cookie sheet. Bake at 350 for about 12-15 minutes or until nicely browned.

Crescent Style:

Separate each triangle of crescent dough and cut each in half (to make two smaller triangles). Spread mixture on top and then roll up crescent style.

Jelly Roll Style:

Roll out crescent dough and keep it in one large rectangle. Pinch seams to seal. Spread mixture all over the top and then roll up like a jelly roll. Cut circular slices and then bake.

Easy Cheesy Breadsticks - FAVORITE!

2010-02-03T13:21:00.002-08:00

My sister Mindi introduced me to these savory and SUPER easy bread sticks. We've made them four times already. Your kids can help and the recipe can be shared by word-of-mouth, it's THAT EASY!

1 tube Grands biscuits (Flaky Layers work best)

6 pieces of string cheese

1 cup Kraft Zesty Italian dressing

1-2 cups powdery Parmesan cheese

Marinara

Remove the biscuits from the tube, then split them in half to make 12. Cut each string cheese in half. Place the string cheese in the center of the biscuit. Then fold the dough up and over the string cheese, enclosing the cheese in the dough. Roll in the Italian dressing, then roll in Parmesan cheese. Place on baking sheet and bake at 400 degrees for about 12 minutes or until golden brown. Remove from oven and serve immediately with warm marinara sauce.

Butternut Squash Soup

2010-02-03T13:21:00.001-08:00

I usually don't make things like this for my picky family. But on this day, I made the soup because it sounded good to ME. I savored every bite and told my family, "If you don't like what we're having, make a peanut butter sandwich.

3-4 lb. butternut squash, peeled, seeded and cubed

2 yellow onions, sliced in big chunks

2 McIntosh apples, peeled, cored and sliced

3 T. olive oil

Salt & Pepper

4 cups chicken stock

1/2 tsp. curry powder

Preheat oven to 425 degrees. Place the squash, onions and apples on a foil lined baking sheet. Drizzle with olive oil and season with salt and pepper. Roast for 45 minutes until very tender.

Meanwhile, heat the chicken stock to a simmer. Using a food processor, puree the roasted veggies and apples until smooth (may have to do it in 2-3 batches depending on how big your food processor or blender is). Pour the pureed mixture in a sauce pan and begin adding the heated chicken stock to create the desired consistency for your soup (if you like it thick, add less, thinner, add more). Add the curry powder along with 1 tsp. salt and 1/2 tsp. pepper. Heat and serve.

Topping: can top with bacon, chopped green onion, toasted cashews and toasted coconut.

Scratch Chocolate Cupcakes

2010-02-03T13:20:00.000-08:00

Sunday Rolls

2010-02-03T13:19:00.002-08:00

Is there anything better than the smell of hot rolls baking in the oven? This recipe came from a Lion House Cookbook I was given for my wedding almost 19 years ago.

2 T. active dry yeast
2 c. warm water
1/3 c. sugar
1/3 c. shortening
2 1/2 tsp. salt
2/3 cup nonfat dry milk
5-6 cups flour
1 egg

In the bowl of a mixer, combine yeast and water. Stir slightly and allow to stand for 5 minutes until bubbly. Add sugar, shortening, salt, dry milk, 2 cups of the flour and the egg. Beat until very smooth (I use my dough hook for this). Add 2 more cups of flour, one at a time and beat until smooth. Add about one more cup of flour and beat until the dough leaves the sides of the bowl. Beat for 1-2 more minutes. Remove dough from mixer and place in a greased bowl covered with a dish cloth. Allow to rise until about triple in size (1 hour or more). Punch down dough and shape dough into balls and place on a greased cookie sheet. Allow to rise again for about 1 hour. Bake at 350 degrees for 15 - 20 minutes or until golden brown. Brush with butter.

Homemade Chicken Noodle Soup

2010-02-03T13:19:00.001-08:00

The whole family likes my chicken noodle soup, even if a few of them do pick out the carrots...grrrr. Directions:

Heat 8-10 cups of chicken stock in a large saucepan. Bring to a simmer. Add chopped onion (1 whole onion), cubed potatoes (4-5 medium sized), sliced carrots (3-4 medium), and boil until tender (about 15 minutes). Add store bought frozen noodles (I use Grandmas Homemade Noodles found in the freezer section - I thaw them for 2-3 minutes in the microwave before adding them). Add shredded chicken (I use 1-2 cups shredded rotisserie chicken from Sam's Club). Boil 10-15 minutes more.

Beth's Cinnamon Rolls

2010-02-03T13:17:00.002-08:00

My good friend Kristie shared her family cinnamon roll recipe with me several years ago and it is the BEST! This recipe makes a HUGE batch. You'll need a good mixer and about 3 hours :0)

2 c. boiling water

2 sq. butter

1 c. sugar

1 T. salt

2/3 c. powdered milk

1 c. warm water

1/2 tsp. sugar

3 T. yeast

6 beaten eggs

12 c. flour

Mix in a large stand electric mixer with dough hook attachment.

Pour boiling water over sugar and butter in a large stand mixer bowl. Stir until butter is melted. Cool slightly, then add the salt and powdered milk. Meanwhile, mix the 1 c. water, 1/2 tsp. sugar and yeast in a small bowl. Allow yeast to bubble. Add the yeast mixture to the first mixture along with the eggs and 5 cups of the flour. Beat until very smooth. Continue adding the rest of the flour and beating until the dough leaves the sides of the bowl and isn't sticky to touch. Remove dough, and place in a large greased bowl. Cover with a dish cloth and allow to rise for about 45 minutes.

After dough has risen, pound down and place on a floured surface. Roll dough out in to a large rectangle. This makes a HUGE rectangle - you may want to divide dough in half and do it in two batches.

Melt 1 1/2 cubes of butter and spread melted butter over the dough. Sprinkle granulated sugar, brown sugar, and cinnamon all over the top (probably about 1 1/2 cups of each kind of sugar and 2-3 T. cinnamon). Roll up and cut in to slices (I use a piece of thread to cut the slices). Place rolls on greased cookie sheets and rise another 30 minutes to an hour.

Bake at 350 degrees for about 15-20 minutes or until well browned. Then frost with homemade vanilla butter cream frosting.

Make homemade frosting by combining 1 cup softened butter, 2-3 T. milk and about 3 cups powdered sugar. Thin by adding more milk, thicken by adding more powdered sugar.

German Chocolate Brownie Cake

2010-02-03T13:17:00.001-08:00

This cake is actually a brownie mix and the frosting is store-bought, but the homemade coconut topping makes it taste like you made it all from scratch.

1 box brownie mix (I used Family Sized Duncan Hines Fudge Brownie Mix)
1 tub chocolate frosting

Coconut Topping:
3/4 cup evaporated milk
2/3 cup brown sugar (packed)
1/2 cup butter
1 1/3 cup flaked coconut
1 cup chopped walnuts or pecans

In a saucepan, bring milk, brown sugar and butter to a full boil. Boil 1 minute. Remove from heat. Stir in coconut and walnuts. cool.

Bake brownies according to package directions in appropriate sized pan (check box of brownie mix to determine size). Before baking, I line the pan with tinfoil and leave the edges hanging over so that I can easily remove and cut the brownies once they have cooled. Cool completely, remove from pan. Frost the entire thing like you are frosting a cake. Pour cooled coconut mixture in the center of the cake and spread out to the edges.

Shepherds Pie

2010-02-03T13:03:00.000-08:00

My new years resolution is to do a better job of remembering birthdays. I also decided to give my friends and family the gift of delicious home baked food this year. For my dad's birthday in January I offered to make his favorite meal and he didn't hesitate to say, "I want Mom's Shepherds Pie". Not only did we enjoy this hearty casserole, we enjoyed each other's company that night. Happy Birthday Dad!

2 lb. ground beef

1 small onion, chopped

salt & pepper

mashed potatoes (4-5 cups)

2 cans green beans, drained

2 cans cream of mushroom soup

cheddar cheese

Coat bottom of frying pan with olive oil, heat and add onion. Simmer until onion is soft then add ground beef and brown well. Salt and pepper meat to taste. Drain the meat and add the mushroom soup, stir well. Remove from heat. In a casserole dish layer the drained green beans, the mashed potatoes (I use real mashed potatoes, but you can use instant), then the meat mixture on top. Cover with foil and bake at 350 degrees for about 40 minutes. Remove from oven, sprinkle cheddar cheese over the top and return to oven for about 5-10 more minutes. Allow to sit for about 10 minutes. Scoop and serve.

**If you have leftover roast and mashed potatoes from Sunday dinner this casserole is a cinch! Just add the mushroom soup to chopped cooked roast, then layer the ingredients as listed above and bake as directed.

Back in the Saddle

2010-02-03T12:58:00.000-08:00

I've now officially been without a home computer since November and can stand it no longer! We had to get through Christmas, but Santa's bills have been paid, I'm ready to buy, but I'm dragging my feet. Does anyone know where I can get a GREAT computer for a GREAT price? What I REALLY want is a new Mac, but it looks like I'll have to settle for less...for now.

While you are getting me that information, I will upload the 50+ pictures and recipes I've documented these past three months.

Thanks to everyone who has asked where the new recipes are!

Cheesy Chicken

2009-10-10T08:33:00.000-07:00

This recipe came from a cookbook that we published one year at Park School when I was teaching 4th grade there. I love the recipes from that book as much as I love my friends who worked there. This one is my kids favorite - thanks Kari!
4-5 boneless skinless chicken breasts (or I use 10-15 chicken tenders when I make it)
1 can cream of chicken soup
1 can cream of mushroom soup
1 cup sour cream
1 cup shredded cheddar cheese

Mix the soups, sour cream and cheese. Layer the chicken and sauce in a crockpot and mix it all up. Cook on high for 2-3 hour or low for 4-6 hours. This can also be done in a 13x9 pan, covered with foil and baked at 300 degrees for 2 hours. Serve chicken and sauce over rice, pasta or mashed potatoes.

Minty Limeade

2009-10-10T08:28:00.000-07:00

Can't wait to grow mint in my yard this summer, but today the mint from the grocery store filled in just fine. This limeade isn't too sweet, but refreshing and delicious!

In a large pitcher, toss in 6-7 mint leaves. Cut 4-5 limes in halves or fourths. Squeeze out as much juice as you can, but throw the lime in to the bottom of the pitcher as well. Using a spoon or whisk, smash everything around to release a bit of the mint flavor. Add 1 cup simple syrup (see recipe below). Pack the picture with ice and then fill with water. If you like it sweeter, add more simple syrup or more lime if you want more lime flavor.

SIMPLE SYRUP:

Mix equal parts sugar and water (example: 2 cups sugar, 2 cups water) in a saucepan. Heat and stir until mixture comes to a boil and all sugar dissolves. Cool completely and use to sweeten any type of drink.

Recipes for Spiced Cider & Wassail

2009-10-10T07:17:00.000-07:00

I love to drink spiced cider in the fall even more than hot chocolate. Here are a few of my favorite recipes that range from quick and easy to slow simmered. All are super yummy! These can be made ahead, refrigerated, then re-heated before serving.

Wassail (pictured above)

1 gallon apple juice or apple cider

1 quart orange juice

1 quart pineapple juice (unsweetened)

1 c. lemon juice

1 c. sugar (or you can do 1/2 cup granulated sugar & 1/2 cup brown sugar)

24 whole cloves

4 cinnamon sticks

Mix all ingredients and simmer in a crockpot for 2-3 hours. Before serving, remove the cloves and cinnamon sticks with a strainer. You can also speed this up by making it in a pot on the stove, but be careful not to boil it - just keep it at a low simmer.

Spiced Apple Cider

2 quarts apple juice or apple cider

1/3 c. brown sugar

1 tsp. whole allspice

1 tsp. whole cloves

2-3 cinnamon sticks

In a large pot, bring to boil. Simmer, covered for 30 minutes. Remove spices and serve warm.

Easiest Spiced Cider

1 gallon apple juice or apple cider

1 cup red hots candy

Heat this mixture in a crock pot or in a pot over the stove. Watch and stir the mixture often until the red hots are thoroughly melted so that they don't burn or stick to the pan.

Hot Cider

(Made with ground rather than whole spices)

1 gallon apple juice or apple cider

3-4 cups lemon-lime soda

4 cups orange juice

2 tsp. cinnamon

1 tsp. allspice

1/2 tsp. nutmeg

1/2 tsp. ground cloves

1/2 cup brown sugar

Combine all ingredients in a large pot or crockpot and heat on medium heat. Simmer, stirring often, until heated through. Can garnish with orange slices and cinnamon sticks if desired. Stir well before serving.

Light Fruit Salad

2009-09-21T21:07:00.000-07:00

Guilt-Free recipes are rare on my blog, but this one comes close. You can make it with sugar-free pudding and lowfat milk if you like it healthier.

1 pkg. vanilla pudding (could use lemon or white chocolate flavored too)

1 lemon

fresh fruit (I used apples, bananas and strawberries in this batch)

1 cup milk

Cut up fruit and place in a bowl. Slice lemon in half and squeeze fresh lemon juice all over fruit and toss. Mix the pudding with the milk and stir well. Allow pudding mixture to stand for 3-5 minutes. Gently stir mixture in with fruit and toss to coat. Serve immediately. Refrigerate leftovers.

Oreo Chocolates

2009-09-21T21:05:00.000-07:00

Korry's cousin Hilary served these Oreo chocolates at her bridal shower and it was so cute I couldn't even eat it! To make them, her sister's used chocolate molds, but instead of filling it all the way full with white chocolate, they pushed an Oreo in to the back!

All you need is:

White Chocolate

Food Coloring

Oreos

Mold (you can get chocolate molds at Roberts, Michaels or Shephard's Candy in Orem).

Chicken Cordon Bleu Casserole

2009-09-13T21:19:00.000-07:00

I didn't get a pic of this dish because Korry had the camera with him on a trip. But trust me, it was delicious and very easy to throw together. I had some good leftover ham, which made the dish even better.

4-6 chicken breasts
4-6 slices of good deli ham (I used black forest)
4-6 slices Swiss cheese
1 can cream of chicken soup
1/2-1 cup water
3 cups bread crumbs
1 square melted butter

Place chicken breasts in a baking pan. Salt and pepper. Place a slice of ham over the top of each chicken breast. Place a slice of cheese on top of that. Mix the soup with the water and pour over the top of the enter dish. Mix bread crumbs with butter, then spread that mixture all over the top. Bake, uncovered at 350 degrees for an hour and a half.

Crockpot Pork for Salads/Tacos + Sonia's Rice

2009-08-27T22:28:00.000-07:00

We made big pots of this sweet pork up at girls camp and it was a hit! Some people call this the "Cafe Rio" recipe, but I don't because NOTHING beats Cafe Rio. If you want that, get in your car and drive there and order a salad. So worth it! But to feed your family on a busy work night, this recipe is GREAT because the pork simmers all day in the crockpot. I use this pork to make salads and also for pork tacos, which my kids love.

1 large pork roast or pork loin (I look for good quality, well marbled, etc.)
1 can coca cola
1/2 cup sugar
1 small can chipotle chili's in ADOBO sauce (only use the sauce)
1 tsp. dry ground mustard (heaping)
1 tsp. cumin (heaping)
1 tsp. minced garlic

Remove the chili's from the can of adobo sauce. Pour adobo sauce into a blender along with the
coca-cola, garlic and spices. (rinse can of adobo sauce with coca-cola to get all the sauce out). Blend until well mixed. Place the pork roast in the crock pot and pour the sauce over it. Cook on low for 7-9 hours or until it pulls apart with a fork.

**The chipotle chili's are VERY hot. That is why you remove them and add only the adobo sauce in this recipe. If you like things spicy, you can add some of the chili's. I added one small chili last time I made this recipe and it turned out pretty spicy! I loved it, but the kids didn't.

Sonia's Spanish Rice

In a skillet, heat 2-3 T. vegetable oil. Add 2 cups long grain rice and cook until it starts to brown a little - keep stirring and shaking the pan to avoid burning. Once rice gets a little translucent and puffy, add 1 can diced tomatoes that have been pureed in the blender and one small onion, chopped fine. Stir and cook until onion gets translucent. Pour chicken broth over the rice mixture (about 2-3 cups) and stir well. Cover and cook until rice starts to absorb all of the liquid. This will take about 25-30 minutes. I check it and stir it periodically. If it needs more liquid, I add more chicken broth. Keep covered and continue cooking until liquid has been absorbed and rice is soft.

Tomatillo Ranch Dressing

1 envelope buttermilk ranch dressing
1 cup buttermilk
1 cup mayonnaise
1/2 bunch cilantro
2 tomatillos (casings removed and chopped into large pieces)
1-2 serano peppers with seeds removed

Blend all ingredients in a blender until smooth. Refrigerate and allow to thicken.

Upside-Down Baked Potatoes

2009-08-27T22:17:00.000-07:00

Another recipe to get excited about! These are going to be a new favorite around here. Who doesn't like to cook a delicious baked potato in half the time? These were cheesy, flavorful, creamy inside, crispy outside and looked great on the plate.

4-5 T. butter (I use real)
1/4 c. Parmesan cheese (I used the powdery kind in the green container from Kraft and liked it better than the real, grated Parmesan cheese)
4 medium sized Idaho baking potato's

Place the butter in a 13x9 pan and place in an oven that has been heated to 400 degrees. Watch the butter and when it starts to melt and bubble, remove it from the oven. Swish the butter around, cover the butter with the Parmesan cheese. Wash potatoes and cut them in half. Place them, cut side down, on top of the butter/Parmesan mixture. Return to oven and bake for about 30 minutes. Remove from oven and allow to sit for a few minutes before serving.

Shirlene's Zucchini Cake

2009-08-27T22:05:00.000-07:00

Are you wondering what to do with all of those zucchini's from your garden? Well, wonder no more. This cake is divine! The picture doesn't do it justice here, but I'd rather have a picture than not have a picture. You can make it in a 13x9 pan or in a sheet pan (as shown here).

DIRECTIONS:

In microwave, melt the following:

2/3 cup butter

2 T. hot water

Add:
2 cups brown sugar (beat well)
Add:
2 large eggs
2 tsp. vanilla (beat again)
Add:
2 cups flour
2 tsp. baking powder
1/4 tsp. soda
1 tsp. salt
4 T. cocoa
Mix well and then stir in:
2 cups shredded zucchini (stir well)

Spread batter in a 13x9 cake pan. Sprinkle 1/2 cup chopped walnuts and 1 cup chocolate chips all over the top. Bake at 350 degrees for 30-40 minutes. Or you can use a cookie sheet for a thinner cake and bake for about 30 minutes.

Stuffed French Toast

2009-08-27T21:57:00.001-07:00

We went to Mimi's the other day and my kids had stuffed French toast. I decided to try my own version at home. You know I'm all about easy, so I decided to use flavored cream cheese for the inside stuffing and it turned out AWESOME!The finished product!

You have to cook these on all sides, so you have to be creative. I propped them up on the skillet to cook the tops and bottoms.
This is the bread I used (I buy it at Costco or at the Sara Lee Bread Store). This flavored cream cheese is only $1.25 at Walmart.

thick, hearty French bread
eggs
milk
a little salt
flavored/sweetened cream cheese (I used strawberry)
powdered sugar
syrup

Break eggs in a bowl, pour in a little milk and whisk with wire whisk. Flavor with a dash of salt. Trim crusts off of bread so they are square. Take one slice of bread and spread flavored cream cheese in the middle. Top with another piece of bread. Dip the "sandwich" in the egg mixture and place on hot griddle. Bake on all sides until puffy and nicely browned. Sprinkle with powdered sugar and drizzle with syrup. Could also top with berries and whipped cream.

Easy Beef Noodle Bake

2009-08-27T21:51:00.000-07:00

This dish reminded me of the casseroles my mom use to make for dinner. It was even better warmed up the next day for lunch.

1 lb. ground beef
1 small onion
1 can diced tomatoes with green chili's
1 can cream of mushroom soup
1 small package of your favorite pasta (cooked according to package directions)
Cheddar Cheese

Brown ground beef with onion in a skillet. Salt and pepper to taste. Drain grease. Add tomatoes and mushroom soup, stir well. Stir in cooked pasta. Pour into casserole dish and top with cheddar cheese. Bake at 350 for about 20-30 minutes or until cheese is melted and bubbly.

*GREAT IDEA: While you're at it, double the ground beef, onion and tomatoes. Use half the mixture to make the casserole that night. Put the rest in a ziplock freezer bag and save for another night. All you would need to do is cook the pasta and then add the mushroom soup to the meat mixture, stir it, top with cheese and bake. Easy!

Meatball Subs

2009-08-15T12:20:00.001-07:00

It's 70 degrees today and raining....and it's August 15th! What's going on here? It was the perfect day to make an easy favorite...meatball subs. Nothing fancy, but they are mouthwatering.

Rolls or buns (I love these soft tear-shaped rolls from Sam's Club)
Frozen Italian Meatballs (again...freezer section at Sam's)
Shredded mozarella and cheddar cheese
1 can or bottle favorite spaghetti sauce (I use Hunts Traditional from the can)

Brown desired amount of meatballs in a frying pan. Transfer to a crockpot and pour spaghetti sauce over the top. Cook on low for about an hour and then turn to warm until you are ready to eat. Slice buns and toast in a 400 degree oven for about 2-3 minutes. Place 4 meatballs and desired amount of sauce on buns. Cover with cheese and return to oven until cheese is melted and bubbly and edges of bread start to brown.

Cheesy Chicken Dip

2009-08-15T11:28:00.000-07:00

I made this dip for girls night out last week. This recipe is great if you have some leftover chicken from another recipe. I used rotisserie chicken from Sams Club.

1 8 oz. package cream cheese
1 1/2 c. salsa, divided
1 or 2 cups shredded chicken breast
1 or 2 cups Mexican blend cheese (cheddar and jack)

Soften cream cheese and blend with 1/2 cup of the salsa. Spread in the bottom of a pie plate or small square casserole dish. Spread remaining 1 cup salsa over the top of the cream cheese mixture. Spread chicken all over the top and then the cheese. Bake, uncovered, in a 350 degree oven for about 12-15 minutes or until cheese is melted and bubbly. Serve with tortilla chips, Frito's Scoops or any type of corn chip.