Coconut Macaroons (Matterhorn Macaroons)

During the quarantine, we decided to recreate some of our favorite Disney Treats and have a mock Disney Day.  We went for a walk and listened to Disney music, hung a sheet in the garage and used a projector to watch all the rides on You Tube.  We did our own Animation Academy and learned how to draw Mickey & Stitch.  We finished off by watching the Paris Disney Fireworks show, Illuminations.  It's worth the watch if you've never seen it.


Now, one ride we did NOT watch on You Tube was the Matterhorn.  It's not a family favorite.  Last time we rode it in real life, Korry could barely walk afterwards and he had permanent indentations in his knee caps.  It put a damper on the rest of our day in the Happiest Place.  Being 6'5 and having a bad back were contributing factors.  From now on, Korry and I will wait on the bench and people watch while the kids enjoy the Matterhorn.

Here's an official Matterhorn Macaroon from
our Disney trip over Thanksgiving.

That said, we ARE big fans of the Matterhorn Macaroon.  Our tradition is to buy them at the Jolly Holiday Cafe, perched just at the end of main street and at the entrance to Adventure Land.  It's our favorite lunch spot for a turkey or grilled cheese sandwich and bakery items.  It's a great place to catch the parade or fireworks show too.

Here's our version of the Matterhorn
Macaroons.  Sweet & Tasty! 

These homemade Matterhorn Macaroons turned out SO DELICIOUS!  My kids said they may even be better than the original.  They were surprisingly easy to make.  If you've never had these, TREAT YOURSELF!

Matterhorn Macaroons

1 (14 oz.) package shredded coconut
2/3 cups sugar
6 T.  flour
1/4 tsp. salt
4 egg whites
1 tsp. almond extract
2 cups white chocolate chips

In a small bowl, mix the coconut, sugar, flour and salt.  Stir to combine.  In another small dish whisk the egg whites and almond extract.  Pour the wet ingredients in with the dry and stir until everything is combined.

Form the coconut mixture in to balls (about the size of a racquetball) and then shape into a small Matterhorn mountain.  Bake at 300 degrees for 25-30 minutes.  Watch the coconut to make sure it is getting lightly browned, but not burned.  Cool to room temperature.

**You can also make these into smaller, regular macaroons, just cook them for 20 minutes instead of 30.

Melt 2 cups white chocolate chips in the microwave in 30 second intervals until smooth and melted.  Dip the tip of each cookie in white chocolate.  Can also sprinkle on some sanding sugar for an added sparkly effect.

Tigger Tails

"Don't swing on a swing, it's much too frail,
the best kind of swing is a Tigger's tail!"  ~Roo

Our favorite gift shop/bakery in Disneyland is Pooh's Corner in Critter Country.  We always stop in after a ride on Splash Mountain.  You can watch live through a glass window as chocolatiers make caramel apples, dip shortbread, and make Tigger Tails.

We recreated this recipe for our Mock Disney Day.  We didn't want to go through the hassle of making caramel from scratch, so we used meltable caramel that we found in the baking aisle. They turned out really cute and were tasty too!

Tigger Tail Instructions

1.  Thread 3 large marshmallows on skewer.  This recipe made 10 Tigger Tails.  

2.  Melt 1 package Kraft Caramel Bits in a small glass canning jar (according to package directions).  Stir until smooth, melted and ready to dip.  

3.  Dip Marshmallows in caramel and place on pan covered with a piece of parchment paper.  

4.  Refrigerate the tails to help caramel harden (20-30 minutes).

5.  Use kitchen shears to trim off excess caramel from the sides of each tail and refrigerate again.

This is what the tails will look like after you've
trimmed the excess caramel from the edges of
each Tigger Tail.

6.  Melt 1 pkg. Wilton Candy Melts (orange color, vanilla flavor) in a small glass canning jar.  Stir until smooth, melted and ready to dip.

7.  Dip refrigerated tails in the melted chocolate and place back on the parchment paper.  

8.  Place 1 cup semi-sweet or milk chocolate in a ziploc baggie and microwave in 30 second intervals until chocolate is melted.  

9.  Cut one of the corner tips from the Ziplock baggie and drizzle the dark chocolate over the tails to look like stripes.

 10.  Once cooled, you can wrap each tigger tail in a cellophane bag and tie with a ribbon.

Simple Baked Oatmeal

I've always loved oatmeal for breakfast.  This baked version is simple and so good.  The leftovers can be refrigerated and warmed up the next day.  

If I'm keeping it simple, I just pour a little milk on top and eat it plain.  When I'm serving it for a special occasion, we drizzle it with syrup and top with berries.  

SIMPLE BAKED OATMEAL:

3 cups quick cooking oats

1 cup brown sugar

2 tsp. baking powder

1 tsp. salt

1 tsp. cinnamon

1 cup milk

2 eggs

1/2 cup melted butter

Mix oats, brown sugar, baking powder, salt and cinnamon.  In a separate bowl, whisk the milk, eggs and melted butter.  Pour met mixture in to dry mixture and stir until combined.  Pour in a 9" baking dish that has been sprayed with cooking spray.  Bake at 350 degrees for 40-45 minutes.

Serve plain with milk or drizzle on syrup or honey.  Top with berries.  During the fall, it's delicious with fresh sliced peaches and drizzled with a little cream.  

Homemade Yogurt in the Instant Pot

Have you tried making YOGURT in your Instant Pot?

Caramel flavored yogurt with granola, sliced
bananas and a drizzle of melted peanut butter

Sweet Cream Vanilla flavored yogurt with
fresh berries and a drizzle of honey

As a Christmas gift, my friend Renae provided breakfast for the staff at school which included a yogurt bar.  She served creamy vanilla yogurt, homemade granola, chopped fruit, nuts and honey for drizzling.



The yogurt was the most delicious, smooth and creamy yogurt I'd ever eaten.  When I asked Renae what brand she had used, she told me that she makes it homemade and was happy to share the recipe.

I've stopped buying yogurt since then and have whipped up more batches than I can count.  It takes time to cook and cool, but otherwise, it's the easiest recipe you'll ever make and it turns out perfectly every time.

The base includes two ingredients and then you can sweeten to your taste.  Renae often makes it plain with no sweetener or she uses honey.  When she's making it to share or give, she adds sweetened condensed milk. Last week I tried 1 can sweetened condensed milk and 1 cup salted caramel ice cream topping.  DELISH!


InstaPot Yogurt

2 (52 oz) containers Fairlife milk, either red (whole) or blue (2%)
1 cup Fage (Total 0%)
2 cans sweetened condensed milk (optional - for sweetness)

In a large bowl or pitcher, stir together all the ingredients until well mixed.  Let sit for 10 minutes. Pour in the metal container of your Instant Pot.  Secure the lid, push the "yogurt" setting and wait for the beep.  Yogurt will cook for 8 hours.  Your Instant Pot will count up the 8 hours and then automatically turn off.  Remove the container and place in the refrigerator for 8 more hours or overnight.

Add either one or two cans sweetened
condensed milk depending on desired sweetness. 
Can also add ice cream topping flavors such as
caramel, pineapple, strawberry or raspberry. 

After the mixture has been cooled in the
refrigerator, stir until creamy

Each batch makes 10 (2 cup) servings

Hawaiian Haystacks

Like everyone in the world, the COVID-19 pandemic has turned our world upside down.  Our son, who was serving a proselyting mission for our church in Melbourne, Australia was just sent home - 21 months early.  We now have to go on a strict 2 week quarantine, even stricter than the one we've already been on.  We will all work and do school exclusively from home and won't leave the house again until we know that it's safe to do so. 

Two of our three college aged girls came home to quarantine with us while our oldest daughter has opted to stay away as she still has to work every day and doesn't want to put any of her roommates at risk.  With three of our four grown children home, we are spending a lot of quality time together and I've been back in mom mode, finally cooking again and pulling out old recipes.  I'm gravitating to those old comfort food classics my kids loved when they were growing up. 

Hawaiian Haystacks were a special occasion favorite, something my kids asked for on birthdays or holiday weekends.  Everyone can individualize their haystack with favorite toppings and the leftovers taste even better the next day.  The savory chicken gravy recipe I use was shared by one of my best friends, Kristie, who always threw some onions, carrots and celery with the chicken in the crock pot as it cooked and then mashed some of the softened veggies to throw in with the gravy for an added flavor boost.  If you've never made your gravy this way, you have to try it!  Here is the recipe:

Hawaiian Haystacks

3-4 boneless, skinless chicken breasts
1 stalk of celery, chopped
4-5 baby carrots (or 1 carrot, peeled and chopped)
1/2 onion, sliced
2-3 pats of butter

2 small cans Campbells Cream of Chicken Soup
1 cup sour cream
1/2 tsp. salt
1 tsp. powdered chicken bullion
Drippings from the chicken

In a crockpot, place all the chopped celery, carrots and onion.  Place chicken on top.  Place small pats of butter on each breast.  Salt and pepper the meat generously.  Place lid on crockpot and cook on low for 3 hours until chicken is tender and falls apart.  Remove chicken and shred on a plate.  Strain the juices and reserve.  Place cooked, softened veggies in a bowl.  Remove some (not all) of the veggies and mash well.

To the now empty crockpot, add the cream of chicken soup, sour cream, salt, and chicken bullion.  Thin the sauce with the drippings from the chicken.  Add a little at a time to reach desired consistency.  If you don't have enough drippings, you can use chicken broth to thin the sauce.  Stir chicken and smashed veggies back in and stir.  Continue to cook in crock pot for an additional hour or until gravy is hot and bubbly.

Serve over rice with any of these desired toppings:

Shredded cheddar cheese
Crunchy chow mein noodles
Chopped tomato
Chopped red and green pepper
Chopped green onions
Chopped celery
Slivered almonds
Shredded coconut
Chopped pineapple chunks

Pani Popo

Pani Popo (Coconut Buns) are one of our favorite Polynesian foods.  This recipe was shared with us many years ago by some good friends who have Tongan roots.  While traditional versions of this dish use a homemade yeast dough, we've found that frozen roll dough works well and tastes incredibly delicious.  They are so easy to throw together.  

If you've never tried Pani Popo before, you MUST TRY this recipe.  

Pani Popo:

18 Rhodes frozen roll dough
1 can coconut milk
1/2 cup sugar
1/4 cup flour

In a small bowl, whisk the coconut milk, sugar and flour together until smooth.  Pour in the bottom of a 13x9 pan and shake to coat the bottom.  Place frozen dough on top of the coconut mixture, spacing evenly apart and allow to rise 4-5 hours.  Bake at 350 degrees for approximately 18-20 minutes.  Serve warm or cool.

** To speed up the process, you can partially thaw the dough before placing it in the pan.  Place 9 frozen rolls on a glass plate, space them an inch or so apart.  Spray a piece of plastic wrap with cooking spray and place loosely over the rolls.  Microwave on high for 30 seconds, then flip all the rolls over and microwave for 30 seconds more.  Repeat with the remaining 9 rolls. These will only need to rise 2-3 hours before baking.

Pretzel Bites with Cheese Sauce

We are planning a summer trip to Lake Powell and got together with friends to make plans on Sunday night. I've been wanting to try out a new pretzel recipe I found and this was the perfect excuse to do some baking.

We are suckers for a good pretzel.  Buttery, salty, chewy and soft, these little nuggets meet all the criteria.  The secret is the high cooking temperature, and the brush of butter after baking.  They turned out perfectly!  So delicious! 

For the Pretzels:

2 cups milk

2 tablespoons yeast

6 tablespoons brown sugar

4 tablespoons melted butter

5 1/2 cups flour

2 teaspoons fine salt

Will also need:  

3 cups water       

1/3 cup baking soda         

coarse sea salt

1/4 c. melted butter 

Heat milk until very warm.  In a Kitchenaid or Bosch add the warm milk, yeast, and sugar.  Allow yeast to grow for about 10 minutes.  Add the flour and salt and knead for 10 minutes until dough is smooth.  Place dough in a greased bowl, cover with plastic wrap and allow to sit in a warm place until double - about 45 minutes to an hour. 

Place water and baking soda in a saucepan and bring to a simmer. Punch dough down and cut in to 6 equal pieces.  Roll each piece of dough in to a long snake shape and cut in bite-sized pieces.  Plunge small pieces of dough in the boiling water and immediately remove and place on greased or non stick baking sheet.  Sprinkle with sea salt while the dough is sticky.  Bake at 450 degrees for about 6-8 minutes.  Immediately brush each pretzel bite with butter after they come out of the oven.  

For the Cheese Sauce:

1/4 cup butter

1/4 cup flour

2 cups whole milk

2 cups shredded cheddar

2 tablespoons hot sauce

1 tsp. cayenne

salt and pepper to taste

In a saucepan on medium heat, melt butter, then whisk in four and cook for a minute or so.  Add the whole milk and simmer until thickened.  Stir in the hot sauce, cayenne and cheddar cheese.  Salt and pepper to taste.  Serve with warm pretzels.  Can refrigerate and re-heat.  Also good for fondue or on nachos.  

Fiesta Pasta Salad

I've made about every version of pasta salad out there, but this southwestern version includes one of my favorite ingredients - avocados!  It was yummy, but has to be eaten the same day, otherwise the avocados turn brown.  Darn those (yummy, delicious) avocados!  Add them very last before serving.  

1 pkg. pasta (use your favorite type/shape)
1 can olives, sliced
1-2 small Roma tomatoes, seeded and chopped
1 can black beans or kidney beans, drained and rinsed
1 can sweet corn, drained
1 ripe avocado
2-3 green onions, chopped
1 cup ranch dressing
1/2 cup mayonnaise
1/2 cup salsa, drain off extra juice
1 pkg. taco seasoning (won't use the whole thing)
1 cup shredded cheddar cheese

Boil pasta in salted water according to pkg. directions.  Drain and cool.  Add olives, tomatoes, beans, corn, green onions and mix well.  Mix the ranch dressing, mayo and salsa.  Sprinkle in some taco seasoning (according to taste) and mix again.  Toss the dressing mix in with the salad ingredients. Stir in the shredded cheese, but save a little to garnish on top.  Finally, cut the avocado in half.  Cut one half in chunks, add to the salad and gently stir in so it doesn't get "mushed".  Cut the other half in slices and use to garnish the top of the salad.  If the salad seems like it needs more dressing, I usually just stir in more ranch dressing or mayo and sprinkle in a bit more taco seasoning.

Chocolate Oreo Mousse Cake

I am going to confess up front....this is a box mix recipe.  But I always like to post things on my blog that are yummy and worth making.  This definitely makes the cut.  

I use to buy these mixes when Korry and I were first married, but over the years I've gotten a little "snobby" and quit buying them.  

At the grocery store last week, Korry found them in the jello isle and announced he wanted me to make it for Sunday dinner...for old times sake.  He also wanted "Shake and Bake" chicken. 

When "Mr. Picky" asks for something, I don't argue.  

My kids LOVED it and I made my food-snobby-self feel better by adding whipped cream and a raspberry.  I'm going to stock up on these mixes for my food storage!  The cheesecake mixes are just as good and they cost about the same (or less) than a package of Oreos.  

2 boxes Jello brand No Bake Double Chocolate Dessert Mix

4 T. sugar

1 stick butter, melted

3 1/2 cups milk

sweetened whipped cream

fresh raspberries

Open boxed mixes.  Pour both crust mixes in a bowl.  Stir in sugar and then melted butter.  Press crust mixture in bottom of 13x9 pan.  Pour filling mixes in to a separate bowl.  Add milk and beat for 2-3 minutes until creamy and thickened.  Pour filling over crust and spread to smooth.  Refrigerate for at least 1-2 hours or longer.  Cut in squares.  To serve, dollop with whipped cream and garnish with raspberry.  

 These Jello mixes are ALL really good and are so inexpensive compared to buying all the ingredients and making something similar from scratch. There are tons of online ideas using these mixes as a base for other desserts. You find them on the top shelves in the Jello isle.

Veggie Pasta Alfredo

A couple of years ago, my boss (dear friend), Sara, and I began "sharing lunches".  We were both in the bad habit of letting busy mornings get the best of us and showing up without a lunch. This meant many "junk food" lunches or trips out for fast food.  We decided that whenever we had leftovers, we would bring what we had and share with each other. 

On days she forgets, I remember and when I forget, she remembers. Some days we both show up with something.  Her food always looks better to me and mine to her, so we swap and eat each others food.  Some days we both show up empty handed, so the occasional trip out to Wendy's remains part of the equation, but we are MUCH better than we use to be.  Which leads me to this recipe:

It's not common for me to make a main dish that doesn't include some type of meat, but this pasta is hearty enough to stand on it's own with just veggies.  It is so delicious! My kids request it at least once a month and it's one of mine and Sara's favorite leftover lunches.  

1 pkg. linguine noodles
1 head fresh broccoli, washed and cut in florets
2 medium size carrots, peeled and cut in slices
1 red bell pepper, diced
1 container button mushrooms, washed and sliced
1 small zucchini, cut in small slices
1 small yellow squash, cut in small slices
1 small onion, diced
2-3 cloves garlic, minced
1 cup chicken broth
1/2 c. heavy cream
1 cup grated Parmesan cheese *high quality Parmesan will turn out better
4 T. butter & olive oil (for sauteing the veggies)

Prepare and chop all the veggies.  Try to keep things uniform in size so everything cooks evenly.  Boil a big pot of water, add a handful of salt, and cook the linguine according to pkg. directions until it is al dente.  Drain and set aside.
In a large frying pan, place 1-2 T. butter and a bit of olive oil and saute the harder veggies - carrots, broccoli, red pepper, and onion.  Saute for 5-6 minutes, then pour on to a plate to rest.  Add another 2 T. butter to the pan, drizzle in a little more olive oil and saute the softer veggies - zucchini, squash, mushrooms - until they are lightly browned and tender. Pour them out on to the plate with the other veggies to rest.  
The bottom of the pan will be a little browned but that is GOOD!
Add some more butter/olive oil to the pan and saute the onion and garlic until softened.  Pour in the chicken broth and simmer and stir until the broth reduces by about half and the browned bits from the pan are incorporated in the sauce. After broth reduces and thickens, add in the half & half and continue cooking until it thickens a bit. Add the grated Parmesan and stir until bubbly. Salt and pepper to taste. Pour all veggies and the pasta in to the pot and stir until everything is coated.  Remove from heat.  Sprinkle more Parmesan on top to serve.

Cinnamon Toast Grilled "Cream" Cheese Sandwiches.

Stop me now!  I don't know what I was thinking.  I am supposed to be eating healthy!  You see, I just got an idea.... that went something like, "instead of making grilled cheese sandwiches, I should make grilled "cream" cheese sandwiches".  My next thought was "on cinnamon toast....wouldn't that be good!"  So here it is: Cinnamon Toast Grilled "Cream" Cheese Sandwiches.  My young women loved them!

10 slices bread
1 (8 oz.) cream cheese, softened
3 T. powdered sugar
*butter, cinnamon, sugar

Mix cream cheese and powered sugar. Make sandwiches by spreading cream cheese between two slices of bread and then lightly butter the top and bottom.  Sprinkle cinnamon and sugar on each side as well.  Grill on both sides until gold brown.  Cut in triangles to serve.

Snickerdoodle Fruit Dessert

A couple of years ago I was invited to join a bunco group that had been put together by a few of the PTA moms at Westside.  This has led me to happy associations and friendships with many of the parents of the students at my school. I have come home with fun prizes, (we all win something every month) but even better are the recipes I've gathered including this dessert served by my friend Heather at a fun bunco night last spring.

• Make your favorite snickerdoodle recipe ***see mine below***
• Slice some strawberries and add fresh blueberries (could also add fresh raspberries)
• Slice a lemon and squeeze fresh juice over the top of the fruit, sprinkle with a little sugar, toss
• Whip some cream and sweeten with powdered sugar

To assemble:  Place snickerdoodle on plate, top with fresh fruit, add a dollop of whipped cream

SOFT SNICKERDOODLES:
1 c. butter
1 1/2 c. sugar
2 eggs
2 3/4 c. flour
2 tsp. cream of tartar
1 tsp. baking soda
1/2 tsp. salt
* In a small bowl, mix 3 T. sugar with 1 tsp. cinnamon

Cream butter and sugar.  Add eggs and mix well.  Combine flour, cream of tartar, soda and salt.  Mix wet ingredients with dry ingredients. Roll dough in 1 inch balls and roll in cinnamon/sugar mixture. Place 2 inches apart on an ungreased cookie sheet and bake at 350 degrees for 8-10 minutes.

Jaxie's Dip

A restaurant opened in Spanish Fork a few years ago called Jaxie's.  They made homemade grilled panini sandwiches and healthy wraps. It was a favorite lunch spot for teachers in Nebo District and I spent many happy afternoons there reconnecting with BYU associates, family, and old friends. Each day they would serve different side dishes, but this dip with veggie chips was a hands-down favorite. We were so SAD last year when we pulled in for lunch one day and found that they had gone out of business. A friend from Spanish Fork later told me the owner had given her their dip recipe.  I was so excited!!!  I've made it MANY times since.  It tastes great with any kid of chip, cracker, or veggie, but veggie chips are THE BEST!

2 1/2 c. sour cream
1 1/2 c. mayonnaise
1 pkg. Knorr Vegetable Dip Mix

Mix all ingredients and refrigerate for several hours or overnight.  Serve with veggie chips or veggie straws.  Is also good with fresh vegetables or any type of chip or cracker.  This makes a lot - can easily cut recipe in half.

Pink & Purple Birthday Cake

I volunteered to make the cake for my niece's first birthday and it turned out really cute.  I made a larger cake to serve the guests and then a smaller cake for my niece to dig in to.  Here are the pictures:

 The majority of the cake is frosted with buttercream, but I did make the flowers out of fondant..........

Cinnamon Roll Waffles

Kaycie brought this recipe home from college.  Apparently these were a frequent menu item in room B202 at the Eccles Living Center (a.k.a. dorms) at SUU.  Which reminds me...

...did you you know that it's not politically correct to say that you live in "dorms" any more?  According to my highly educated daughter, the word DORM has a negative connotation, so they are called "living centers".  I had to break the news that every parent's worst fear is that their child will grow up and have to live in a "center".

Anywho... my younger children LOVE this recipe.  All you need is a refrigerated tube of cinnamon rolls and your waffle iron.

 Tips from a highly educated college student:

1) Don't use Grands cinnamon rolls, jut get the smaller, regular kind (the Grands turn out doughy).
2) Don't worry if you get a little scared the first time you pop open a tube of refrigerated dough.  Everyone gets scared the first time.
3) Slap the little rolls on the waffle iron and cook them until they are brown.  Frost with the frosting that came with the rolls.  Leave the maple syrup in the cupboard.  It isn't good.  They tried it.
4) Clean your waffle iron well after making this recipe.  Otherwise, sugary black stuff will burn on to your waffles the next time you use your waffle iron.  Sugary black stuff is gross.
5)  Finally, clean up after yourself.  The motto in B202: "Dishes are like boys.... don't let your friends do them."

Chocolate Croissants

Reader, let me introduce you to Chocolate Croissant.  Beautiful outside, deliciously decadent inside. Love-at-first-sight AND love-at-first-bite.  This is the easiest, most beautiful, most delicious dessert I've ever made.  When your husband says, "You MADE these!?" (because he actually thought you bought them at Kneaders)....and then eats two....it's a good day. Here are the step-by-step instructions.

Here is the finished product beautifully served on my great grandma's china plates.

You will need puff pastry and mascarpone cheese (or cream cheese).  Puff pastry is found in the refrigerator section by the frozen dough and pie crust. I get my mascarpone cheese at Trader Joes or Harmon's - I can never find it at my neighborhood grocery store.

Get out the two sheets of puff pastry and let them sit on your counter for about 35-40 minutes.

In a bowl, mix 1 cup mascarpone (or cream) cheese, 1/2 c. sugar, 1 egg, a handful (or two) of chocolate chips and a dash of vanilla.  Beat it all together.

After thawing, unfold the first sheet of puff pastry (it will be tri-folded) and cut it in to four equal squares.  Repeat with 2nd sheet of pastry.  This will give you 8 large squares.

 Put a dollop of the cream cheese mixture in the center of each square.

Quickly beat an egg and brush around the edges of each square with egg wash.  Fold the dough over to create a triangle and then press the seams together with a fork to seal. Fold the tip of the triangle up and over just a bit (as seen in next picture).

Place the unbaked croissants on a baking sheet (use parchment or spray with cooking spray).  Cut a small slit or two in the top to vent.  Use the remaining egg wash and brush on the top of each croissant (don't skip this step or they won't brown and look beautiful).

Bake at 400 degrees for about 18-20 minutes or until perfectly golden brown.

 For the finishing touch, I threw a handful of chocolate chips in a Ziploc baggie and microwaved it for about a minute. I squished around the melted chocolate chips in the baggie until it was smooth. You may need to microwave the chocolate chips a little longer if they haven't melted.  Cut a small, small slit in one corner of the baggie and then drizzle melted chocolate over the top of each croissant.  Serve warm or cooled.  Makes 8 large croissants.

Bandito-like Salsa with A Creamy Surprise

The town of Springville might not have a lot, but what we DO have are TWO pretty darn good Mexican food restaurants, La Casita and Joe Banditos.  Now, nothing beats a cheese crisp and a margarita (virgin for me) at La Casita, but Banditos has everyone beat in the salsa-and-chips-department.  While this recipe isn't an exact replica, it's pretty darn good.  You can serve it plain or dollop in some creamy goodness as pictured below.   

 

The SALSA

 

1 (14 oz.) can S&W Mexican Stewed Tomatoes

1 (14 oz.) can stewed tomatoes with jalapenos

1 (14 oz.) can whole tomatoes (I like San Marzano)

1 clove fresh garlic

1 small onion, roughly chopped

1 handful fresh cilantro

salt to taste (may take about 1/2 tsp. or more)

2-3 chopped green onions

 

Throw all ingredients except cilantro in to a blender and pulse until chopped and well mixed (don't puree or blend it too much).  Throw in the cilantro and chopped green onions and pulse once or twice to just slightly chop.  Serve with chips!  If you like more heat, throw in a seeded, chopped jalapeno.

 

CREAMY SALSA DIP

 

1 (8 oz.) cream cheese, softened

1 cup sour cream

1/2 c. salsa

1 cup grated cheddar cheese

 

Mix cream cheese until smooth.  Stir in sour cream.  Stir in salsa and cheese.  Refrigerate for about an hour.  Serve alone with chips, or add a big scoop to the center of a bowl of salsa and serve together.

 

Strawberry Pineapple Shortcake & Homemade Pound Cake

Today was one of those days when I just had to throw things. I had some leftover fresh pineapple in the fridge and decided to throw it in with some strawberry shortcake I was making. While I was at it, I threw some almond flavoring in the whipped cream instead of vanilla. Next I threw some coconut in the oven and toasted it. Then I threw it all together in one big giant yummy stack of goodness. I should throw things more often.

Start with your favorite base: Pound cake, homemade biscuits, plain white cake, angel food cake, or (tsk, tsk)those twinkie-like little round things you buy at the grocery store.

Chop strawberries and sprinkle with sugar (I use about 2 cups strawberries and about 1-2 T. sugar). Allow to sit for several minutes and stir the mixture every now and then.

Chop pineapple (I use 1 cup) and stir in with the strawberries.

With a mixer, beat 1 cup heavy whipping cream, 3 Tablespoons powdered sugar, and ¼ tsp. almond extract on high until stiff peaks form.

To assemble: Place base on a serving plate, pile the fruit mixture on top. Dollop with flavored whipped cream. Top with toasted coconut and a pretty slice of both strawberry and pineapple.

HOMEMADE POUND CAKE

 1 1/2 c. flour

1/4 tsp. baking soda

1/8 tsp. salt

1/2 c. butter

1 c. sugar

3 eggs, room temp

2 tsp. vanilla

1/2 c. sour cream

Mix the dry ingredients and set aside.  Beat the butter and sugar until light and fluffy.  Add eggs, one at a time.  Add the vanilla and sour cream.  Add the dry ingredients and mix until just combined.  Pour into a greased 8 inch loaf pan.  Bake at 350 degrees for about an hour (do the toothpick test to check it).  Cool for 10 minutes, remove from pan. 

Almond Torte

My dear friend Karen, an awesome teacher and fellow foodie, just announced that she is moving to Texas.  I have been in mourning...and denial.  This torte is one of the most delicious recipes that she shared with me.  I will think of her every time I make it.  Here's to Karen and to almond extract!

 

4 eggs

2 cups sugar

dash salt

1 cup melted butter

2 cups flour

2 tsp. almond extract

slivered almonds to sprinkle on top

 

Mix all ingredients except the slivered almonds together.  Pour in to a greased and floured 9 inch springform pan.  Sprinkle with sugar and slivered almonds.  Bake at 325-350 degrees for 45 minutes to 1 hour (do the toothpick test). 

 

Serve it plain or with chocolate sauce, strawberries, and whipped cream. 

Mini Fruit Pizzas

I've been making this fruit pizza for years and it is a favorite!  You can serve them pre-assembled, or you can do a fruit pizza bar and let each dinner guest frost and assemble their own.  Either way, they are a hit!  If you are in a hurry, you can use the refrigerated Pillsbury Sugar Cookie Dough.

SUGAR COOKIE RECIPE

1 cup butter

1 1/4 c. sugar

2 eggs

1 tsp. vanilla

4 cups flour

1 tsp. baking powder

1 tsp. baking soda

1/2 tsp. salt

1/4 c. milk

 

In a large bowl, cream together butter, sugar, eggs, and vanilla.  Mix in flour, baking powder, baking soda, salt, and milk.  Chill dough for at least an hour, then roll out to about 1/4 inch thick.  Cut into rounds using the top of a glass.  Bake at 350 degrees for 13 minutes.  Let cool. 

 

CREAM CHEESE SPREAD

 

1 (8 oz.) cream cheese, softened

1 cup powdered sugar

1 tsp. vanilla

1 (8 oz.) cool whip

 

Beat cream cheese, powdered sugar, and vanilla until smooth.  Slowly fold in the whipped topping. Spread on cooled cookies and top with your favorite fruit!

 

FRUITS WE LOVE

 

sliced bananas

sliced pineapple

sliced strawberries

blueberries

blackberries

raspberries

mandarin oranges

sliced kiwi fruit

Cinnamon French Toast with Warm Vanilla Syrup

You COULD use regular bread to make this delicious French toast, but buying Kneaders Chunky Cinnamon Bread makes all the difference. We also love to drizzle this with homemade vanilla caramel syrup on top. 

 

CINNAMON FRENCH TOAST

 

1 loaf Kneaders Chunky Cinnamon Bread, sliced

6 eggs

3/4 cup whole milk

1/8 tsp. salt

1 T. brown sugar

butter

 

Optional:  sliced strawberries, sweetened whipped cream, warm vanilla syrup

 

Heat a griddle to medium heat.  In a shallow dish, mix eggs, milk, salt and brown sugar until well combined.  Spread butter on griddle until melted and bubbly. Dip bread slices in egg mixture, then place on buttered griddle.  Cook on both sides until nicely browned on each side.  Serve with warm syrup, sliced strawberries, and a dollop of whipped cream. 

 

WARM VANILLA SYRUP

 

1 cube butter

1 cup sugar

1 cup buttermilk

1 tsp. vanilla

1 T. corn syrup

1/2 tsp. baking soda

 

In a  LARGE saucepan, melt butter, sugar, vanilla and corn syrup.  Bring to a boil and boil 1 minute. Stir in baking soda and boil 10 seconds more, stirring constantly, then remove from heat.  Mixture will bubble up and foam, so be sure to use a large enough saucepan so it doesn't boil over.  Serve warm.  Refrigerate leftovers.   

1 Recipe, 2 Cakes

My daughter wanted to make her friend a "basketball" birthday cake last Saturday.  It just so happened that a good friend of mine was also having a birthday.  We made a double batch of our favorite  boxed cake batter, and a big bowl of cream cheese frosting and came up with these two cakes for our two good friends!

This is just a simple chocolate cake baked in a 9" round pan.  We frosted the top with white cream cheese frosting, drizzled red and blue dyed frosting around the edges, and finished it off with some red and blue sprinkles on top. 

 

 

This cake was baked in a 13x9 pan.  We simply trimmed a half circle to create the neckline and carved a little cake off both sides to create the jersey look.  It turned out so cute and was delicious too!

Jam Thumbprints

I pulled this recipe from the obscurity of my recipe box last week.  I love the nuts that roast on the edges as the cookie bakes. 

1 stick real butter
1/2 c. sugar
2 large eggs, separated
1/2 tsp. vanilla extract
1 1/2 c. flour
1 cup chopped nuts (walnuts or pecans)
1/2 cup jam (I use apricot & raspberry)

Cream butter until fluffy.  Add sugar and mix again.  Separate eggs, set aside the whites.  Beat the yolks in with the creamed mixture and add the vanilla.  Finally, mix in the flour until the dough comes together in a ball.  Place chopped nuts in a bowl and the egg whites in another bowl.  Roll the cookie dough in to small 1 inch balls.  Roll each ball in the beaten egg whites and then in the nuts.  Place on cookie sheet and make a small indentation on the top of each cookie with your thumb.  Bake at 350 degrees for 15-18 minutes.  Cool cookies then place a teaspoon of jam in the indentation of each cookie.