Tuesday, December 30, 2008

Crockpot Chicken Enchiladas

I made these for dinner tonight and everyone loved them! Thanks to my friend Sherri for the recipe. Since this is a rare feat at my house, I will be making these again for sure! It was such an easy recipe, and the chicken smells so good while cooking all day. Since it only made 6 enchiladas, I will double the recipe next time.

2 chicken breasts
1 can cream of chicken soup
1 small can green chilies (optional)
1/3 c. salsa
1 chicken bullion cube

Put all ingredients into crockpot and cook for about 5 hours on low or 3 hours on high. Every crockpot is different. Mine was actually cooked on high in about 2 1/2 hours.

Make 1/2 c. Minute Rice (with a chicken bullion cube in the water)

When chicken in the crockpot is done, shred up. Mix 1/4 c. sauce with the rice. Leave remaining sauce to top enchiladas with. Get out 5-6 flour tortillas. Inside each tortilla, layer:

cut olives
grated cheese
chopped green onions

Roll up each tortilla and put into baking dish. Top with remaining sauce and grated cheese. Bake at 350 degrees for 30 minutes or until heated through and cheese is melted. Serve with sour cream if desired. Makes 5-6 enchiladas.

Sunday, December 28, 2008

Diablo Verde Shakes

I saw this recipe on Scribbit's blog, and thought it sounded yummy! I haven't tried it yet though.

1/8 c pina colada syrup
1/4 c kiwi syrup
lime sherbet
1/3-1/2 of a banana
1/4 of an avocado
crushed ice
whipped cream for topping

Place all the ingredients (except the whipped cream) in a blender and blend until it's smooth. Top with whipped cream and enjoy.

Monday, December 22, 2008

Lion House Rolls

These are to die for, takes time but is worth it. I double the recipe so I have rolls to enjoy for awhile!

2 cups warm water (110-115 degrees)
2/3 cup nonfat dry milk (instant)
2 Tb. dry yeast
1/4 cup sugar
2 tsp. salt
1/3 cup shortening (butter or margarine)
1 egg
5-5 1/2 cups flour, all purpose (bread flour can be used if you have it on hand)


In the large bowl of an electric mixer, combine the water and the milk powder and stir so the milk dissolves. Add the yeast to this mixture then the sugar, salt, shortening, egg and 2 cups of the flour. Mix on low speed of mixer until ingredients are wet, then turn to medium speed and mix for 2 minutes. Stop the mixer and add 2 more cups of flour then mix on low speed until the ingredients are wet, then turn mixer on medium speed and mix for 2 minutes. The dough will be getting stiff and you may need to remove the bowl from the mixer and mix in the remaining flour by hand. Add approximately 1/2 cup of flour and mix again. (This can be done by hand or mixer). The dough should be soft, not overly sticky, and not stiff. (It is not necessary to use the entire amount of flour). Scrape the dough off the sides of the bowl and pour approximately one tablespoon of vegetable oil all around the sides of the bowl. Turn the dough over in the bowl so it is covered with the oil. (This helps prevent the dough from drying out.) Cover with plastic and allow to rise in a warm place until double in size. Sprinkle a cutting board or counter with flour and put the dough on the flour. It is now ready to roll out and cut into desired shape and size of rolls. Place on greased (or parchment lined) baking pans. Let rise in a warm place until the rolls are double in size (approx. 1-1 1/2 hours). Bake in a 375-degree oven for 15-20 minutes or until they are browned to your satisfaction. Brush with melted butter while hot. Yields 2 to 2 1/2 dozen rolls

I heard the secret to the shape on Studio 5. You take the dough and roll it out to about 1/4" thick rectangle. Brush with melted butter, if desired. Then cut them into smaller rectangles (approx size of your pointer finger). Then take that rectangle with two fingers and flip it twice over each other. Place seam side down and bake as directed.

Parmesan chicken

This is quick and yummy recipe...but I didn't say it was fat-free!


4 – 8 Chicken breasts

1 ½ cups Italian bread crumbs

¾ cup Parmesan cheese

3 TB Parsley

1 tsp Salt

1 tsp Garlic Salt

1/8 tsp Pepper

1 cup Mayonnaise (I don’t know how much…enough to dip the chicken in)

1 cup Butter

Mix bread crumbs, parmesan cheese, parsley, salt, garlic salt, and pepper. Dip chicken breast in mayonnaise then in bread crumbs mixture. Place in casserole dish. Pour melted butter over the chicken. Cover casserole dish with tin foil and bake at 350 degrees for 1 hour and then bake additional 30 minutes with tin foil off.

Monday, December 1, 2008

funeral potatoes

I never had this recipe and it is like Chay's favorite- so here is one I found on KSL.

"Also called "Ward Party Potatoes," "Christmas Potatoes," "Potato Casserole" I'm sure many other names - but the most famous is Funeral Potatoes because it is often served at funerals and Church parties in Utah. "


6 cups diced potatoes*

1 can (10 ¾ oz.) cond. cream chicken soup

1/2 soup can milk

1 cup sour cream

1 cup sharp cheddar cheese, grated

1/4 cup grated onion (optional) **

salt and pepper to taste

3 tablespoons butter, melted

3/4 cup corn flake crumbs

Cook fresh potatoes or thaw frozen potatoes (see *note below). Place potatoes in a 2-3 quart casserole dish or a 9x13 cake pan.

Combine soup, milk, sour cream, cheese, and onion (see **note below) and salt and pepper to taste. If a saucier dish is desired, add 2-3 tablespoons additional milk. Mix well. Spread sauce over potatoes.

Melt butter and combine with corn flake crumbs. Sprinkle crumbs over casserole. Bake uncovered at 350 F for 30-45 minutes or until hot and bubbly throughout.


* Use approximately 6-8 peeled, diced, and cooked fresh potatoes; or approximately 2 pounds frozen, southern style, diced hash browns (not shredded). ** Use 1 tablespoon dried onion or sauté 1/4 cup fresh chopped onion in 1 tablespoon butter until transparent.

There are probably as many variations in how to make this dish, as there are names for it. Whatever you call it (or how you make it) it is tasty dish, which is often served with ham and green beans. Recipe serves approximately 8.

This recipe is brought to you by your local Associated Foods Store.

Monday, November 17, 2008

Apple Crisp

This is my favorite fall dessert! We invited our surrogate grandparents from the ward over last night and enjoyed apple crisp and vanilla ice cream. I was actually out of white flour so I substituted whole wheat flour and you couldn't even tell!

6 to 8 apples, depending on size
3/4 c. sugar
1 1/2 Tbl. flour
1/4 tsp. salt
1 tsp cinnamon

3/4 c. flour
3/4 c. quick oats
3/4 c. brown sugar
1/4 tsp. soda
1/2 tsp baking powder
1/2 c. melted butter
1 c. chopped nuts

Slice and peel apples (I use my apple peeler/corer/slicer to make it really easy) and mix with sugar, flour, salt, and cinnamon. Put in 9x13 baking dish. Mix topping ingredients and sprinkle over the apples to cover. Bake at 350 degrees for 30-40 minutes, or until apples are soft.

Tuesday, November 11, 2008

Cole Slaw Salad

1 pkg cole slaw or broccoli slaw
1 pkg chicken ramen noodles, crushed
4 green onions, chopped
2 tsp sesame seeds
1/2 c. sliced or slivered almonds

Toast almonds and sesame seeds together. In a large bowl mix the cole slaw and green onions.

1/2 c. olive oil
1/4 c. sugar
3 Tbl. red wine vinegar
1/2 tsp. salt
seasoning packet from the ramen

Mix the sauce ingredients together, then add to the cole slaw mixture. Mix well. Right before serving, add the crushed up ramen noodles (if you add them too far in advance they get soggy). Top with the sesame seeds and almonds. YUM!

Monday, November 10, 2008

Beef Enchiladas

Here is the meal I used for my freezer meal group. It is a Hansen family favorite.


2 pounds hamburger
1 package Lipton onion soup
Corn tortillas
Cheese – mozzarella & cheddar

Sauce Ingredients
1/3 cup shortening
½ cup flour
1 can Nalley’s Big Chunk Chili (no beans)
3 Tablespoons chili powder
1 can enchilada sauce
2 (8 oz) cans tomato sauce
1 can beef broth
1 package Lipton onion soup
2 Tablespoons sugar

Brown hamburger and mix in Lipton onion soup mix. Take off heat and set aside. In separate pot (on stove), melt shortening and add in flour, chili, and chili powder. Off heat add enchilada sauce, tomato sauce, beef broth, Lipton onion soup, sugar and salt (to taste). Put sauce back on heat and thicken.

Building the enchiladas
Warm the tortillas in the microwave until they start to curl. Pour in sauce in bottom of pan. Take a tortilla – add meat & cheese. Roll and place in pan. Continue rolling enchiladas until pan is full. Pour sauce over top of enchiladas – completely covering all enchiladas and add cheese.

To Bake
Bake at 350 for 25-30 minutes
If frozen, a bit longer

Recipe will make either 2 – 9X13 pans or 4 – 8X8 pans

Friday, November 7, 2008

Oatmeal Brownie Gems

I'm not fond of oats - but I like this dessert with them! Yummy! Tisha will second me on this recipe. She likes it too!

2 3/4 cups quick-cooking or old-fashioned oats, uncooked
1 cup flour
1 cup firmly packed brown sugar
1 cup coarsely chopped walnuts (I don't put these in)
1 teaspoon baking soda
1 cup butter or margarine, melted
1 3/4 cups "M&M's" Semi-Sweet chocolate mini baking bits
1 package fudge browni mix, prepared according to package directions for fudge-like brownies

Preheat over to 350. In large bowl combine oats, flour, sugar, nuts and baking soda; add butter until mixture forms coarse crumbs. Toss in M&M's until evenly distributed. Reserve 3 cups mixture. Pat remaining mixture on bottom of 15x10x1 in pan to form crust (I just use regular casserole pan - takes longer to cook though). Pour prepared brownie mix over crust, carefully spreading into thin layer. Sprinkle reserved crumb mixture over top of brownie mixture; pat down lightly. Bake 25 - 30 minutes or until toothpick inserted in center comes out with moist crumbs. (If using normal casserole dish - will take about 40 minutes instead!!). Cool completely. Cut into bars. YUMMY!

Super EASY chicken tacos

sour cream
other toppings you may want (beans, lettuce, avacados...possibilities endless!)

Put chicken breast in crockpot. (I only use 2 or 3 breast - depends on how much you want to make!) Pour jar of salsa over it. Cook for 3 - 4 hours on high. Before serving, shred chicken and add sour cream and stir (I use about 1/4 to 1/2 cup of sour cream). Place desired amount of shredded chicken on tortilla and add your favorite toppings. Whalaa! Super easy meal in a FLASH!

Thursday, October 16, 2008

Cheese Soup

We love this soup! It's my mom's recipe, and I grew up loving this soup. I always double the recipe when I make this so we can have leftovers. It freezes well. When I made this tonight I didn't put in as much butter and it turned out fine. Also, this is a great recipe to use your powdered milk in! Rotate that food storage!

2 c. finely diced potatoes (I like red)
1/2 c. finely diced celery
2 c. boiling water with salt and garlic (I use 1 clove)
1/2 c. carrots, grated
1/4 c. finely diced onion

Cook all vegetables in the boiling water until tender, about 20 minutes. Make the cheese sauce while the above is cooking:

1/4 c. butter
1 c. grated cheddar cheese
1/4 c. flour w/ dash of pepper
2 c. milk

Make a roux with the butter and flour (melt butter in the saucepan, then whisk in the flour until smooth.) Gradually add the milk and heat slowly until boiling, stirring constantly. Remove from heat. Add the grated cheese, stirring until melted. Add the cheese sauce to the vegetables. Do not boil after the cheese is melted in, or it will curdle.

This is a great soup to serve in bread bowls!

Tuesday, October 7, 2008

Roosevelt Market's 'World Famous' Egg Salad

I saw this recipe in the Idaho Statesman awhile ago and clipped it. I love egg salad sandwiches and this was a new twist. I made them yesterday for a potluck lunch and they were FABULOUS! I didn't have the Lawry's salt so I used regular salt. Turned out great. Yum!

Makes 6-8 sandwiches

12 hard boiled eggs
1/2 tsp celery seed
1/2 tsp dill weed
1 tsp ground mustard powder
1/2 tsp black pepper
1-2 tsp onion powder
1 tsp Lawry's Seasoned Salt
splash of balsamic vinegar
splash of lemon juice
1/2 c. sweet relish (I used dill relish, just my preference)
1 tsp. paprika
mayo to moisten (I used about 2 Tbl)
raw sunflower seeds to garnish
sprouts to garnish
12-16 slices whole wheat bread

Smash eggs into small pieces and mix all ingredients together except sunflower seeds and sprouts and bread. Scoop dollop of egg salad onto bread slices. Top with sunflower seeds and sprouts. Enjoy!

Sunday, September 28, 2008

Triple Chocolate Cake

1 (18.25 ounce) package devil's food cake mix
1 (5.9 ounce) package instant chocolate pudding mix- I used sugar free
1 cup sour cream - I used fat free
1 cup applesauce
4 eggs
1/2 cup warm water
2 cups semisweet chocolate chips

Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, mix together the cake and pudding mixes, sour cream, applesauce, beaten eggs and water. Stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan.
Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate If desired, dust the cake with powdered sugar.

My cake was done in 45 minutes - boy this is a GOOD cake!
taken from "Too Much Chocolate Cake" from allrecipes.com

Monday, September 15, 2008

Black Bean and Corn Dip

We ate this dip while watching the BSU game on Saturday. YUM! We want more already. We didn't have avocado so I left it out and it still tasted fabulous. I found this recipe in some magazine.

2 c. frozen sweet corn (or one can corn, drained)
1/2 c. canned black beans, rinsed thoroughly
1 c. salsa
1 bunch green onions, diced
1/2 avocado, sliced
juice of half a lime
1/4 c. cilantro, chopped

Combine all ingredients and toss well. Let sit for an hour before serving to meld flavors. Serve with chips or with Tostitos Scoops chips.

Wednesday, September 10, 2008

Bruschetta Chicken

½ cup flour
2 eggs, lightly beaten
4 boneless skinless chicken breasts
¼ cup grater Parmesan cheese
¼ cup dry bread crumbs
1 T. butter, melted
2 large tomatoes, seeded and chopped
3 T. minced fresh basil
2 garlic cloves, minced
1 T. olive oil
½ tsp. salt
¼ tsp. pepper
Place flour and eggs in separate shallow bowls. Dip chicken in flour, then in eggs; place in a greased 13 in. x 9 in. baking dish. Combine the Parmesan cheese, bread crumbs and butter; sprinkle over chicken. Loosely cover baking dish with foil. Bake at 375 for 20 minutes. Uncover; bake 5-10 minutes longer or until top is browned.
Meanwhile, in a bowl, combine the remaining ingredients. Spoon over the chicken. Return to the oven for 3-5 minutes or until tomato mixture is heated through. Yield: 4 servings.

This is a Taste of Home recipe. Very good! from Tiffani

Fresh Tomato & Basil Bruschetta

3 large ripe tomatoes, seeded and diced (about 1 pound)
½ medium zucchini coarsely chopped (about ½ cup)
¼ cup snipped fresh basil leaves, chopped
1 garlic clove, pressed
2 tsp. balsamic vinegar
½ tsp. olive oil
¼ tsp. salt
1/8 tsp ground black pepper
2 T. grated fresh Parmesan cheese

I buy the bread and cut it in ½ thick pieces (baguette) and slightly toast it in the oven.
In a small bowl, combine tomatoes, zucchini, basil, garlic, vinegar, oil, salt and pepper. Mix gently. Then scoop tomato mixture on top of round bread pieces (already toasted). Sprinkle with Parmesan cheese. Serve immediately.
I LOVE THIS! Tiffani

This is a Pampered Chef recipe.

Friday, August 22, 2008

Blackberry Pie & Perfect Pie Crust Recipe

This is my all time favorite blackberry pie that I received from a ward member (Kelli Merrick) in Moscow, Idaho many years ago.

1 1/2 quarts frozen blackberries
1/3 c. tapioca
3/4 c. sugar
Mix this and put in a pie shell, dot with butter. Top with pie crust and brush with egg and then sprinkle top of pie crust with sugar. Bake at 350 for 20-25 minutes until crust is golden. I use foil around the edges of my pie after its about half way done to prevent them from getting really dark brown.

Perfect Pie Crust
2 c. flour
1 tsp. salt
3/4 c. shortening (I use butter flavored Crisco)
4-5 T. cold water

Combine the flour and salt. Cut in the shortening and then slowly add water until dough forms ball. Chill 30 min.

(This recipe was the crust for a delicious apple pie - I think it won some award in a magazine -it's been too long I can't remember which one - probably Taste of Home.) I will post the apple pie part later - it's always a hit in the fall!

Sunday, August 17, 2008

Chocolate Chip Cookies

This is a recipe from a friend of mine. These are some of the best chocolate chip cookies! The secret is the pudding mix...

1 c. softened butter
1 small pkg sugar free vanilla pudding
1 c. brown sugar
3 eggs
1 tsp vanilla
3 c. flour
3/4 tsp salt
3/4 tsp baking soda
chocolate chips...as much as you want

Mix together wet ingredients first, then add to already mixed together dry ingredients. Bake at 350 degrees for 8-10 minutes.

Saturday, August 9, 2008

Homemade granola bars

I found this recipe for homemade granola bars last week, and I made them last night. They turned out SO YUMMY! I didn't have sunflower seeds, so I left those out (my kids wouldn't eat them anyway) but I did put in the almonds. I had whole almonds and just crushed them up in my chopper. We put chocolate chips in ours, but like the recipe says anything would be yummy! (Next time we want to try mini m&m's). In the link there is also nutritional info. Thanks to Ann for a fabulous recipe!

5 cups quick oats
1 cup coconut
1 cup almonds
1/3 c. sunflower seeds
1 cup dry powdered milk (not reconstituted)
1 cup honey
1/2 cup olive oil (I substituted canola when I was low on olive...it was good too)
1 tsp. salt
1 tsp. vanilla (2 tsp. if you like vanilla flavor)
if desired add: 1 cup chocolate chips, craisens, raisens, apple chips, ANYTHING you want!)

Mix all ingredients together, press into cookie sheet, bake at 300 for 30 min. Cut into bar shape while still warm and let cool in the cookie sheet for a few hours. When they are cool, store them in an airtight container. Yields 44 granola bars

For crunchy granola: bake 45 minutes. Break into small pieces and store in airtight container.

Sunday, August 3, 2008

Chocolate Texas Ranch Cake (super moist)

This is THE BEST Texas sheet cake you will EVER have. This is a 'famous' recipe from my sis-in-law. It was her Grandma Haws's recipe, and well-known over in eastern Idaho. Seriously...this is the best recipe! Every time I make it for potlucks or funerals it is always the first to go, and everyone wants the recipe. I made it over the weekend for a ward funeral and it was talked about quite a bit at church today. YUM!

1 c. water
4 Tbl. cocoa
2 cubes butter
2 c. sugar
2 c. flour
1/2 tsp. salt
1 tsp. soda
2 eggs
1 c. sour cream
1 tsp vanilla

Boil water, butter, and cocoa. Add to sugar, flour, salt, and soda. Beat well. Add eggs, sour cream, and vanilla. Beat well. Pour into a greased sheet cake pan. Bake for 20 minutes at 350 degrees.

Frosting for Texas Ranch Cake:
1 cube butter
4 tsp. cocoa
6 tsp milk
2 c. powdered sugar
1 tsp vanilla

Boil butter, cocoa, and milk together. Add powdered sugar. Beat well. Add vanilla. Spread over warm cake.

Macaroni Grill Foccacia Bread

You just have to make this...it is so yummy and very easy to make! Everyone will want your recipe once they try it!

1 TBS yeast
1 TBS oil
1 TBS sugar
1 cup warm water
2 TBS margarine
2 cups flour
2 TBS dried rosemary
1 tsp salt

Place yeast, sugar and water in a large bowl or food processor and allow the mixture to become bubbly. Mix in 2 c of flour and salt and some sprinkles of rosemary (don't forget the salt!!) Knead for about 10 min until smooth and elastic (I SKIP THIS STEP because I'm lazy and it still turns out GREAT!) ; add more flour if necessary. Oil a bowl, put dough in it and cover with a towel. Let dough rise in a warm place for 1 -2 hr, or until doubled. Punch down dough and divide in half. Let the dough rest for a few minutes. Coat 2 9−in square cake pans with nonstick spray. Press dough into pans. Melt margarine. Brush margarine over the tops of the loaves. Sprinkle rosemary over the loaves and lightly press into the surface. Let the loaves rise again until doubled, about 1 - 2 hrs. Preheat oven to 450 F. Lightly sprinkle salt over the loaves. Bake for 10−15 min, until lightly browned.

Zucchini Bread

Now is the time to some how use all that zuchinni! Here is a good recipe we like:

Mix liquids:
3 eggs
1 cup oil
2 c grated zuchinni
2 tsp vanilla

Mix dry ingredients:
2 c sugar
1 tsp salt
1/4 tsp baking powder
3 c flour
3 tsp cinnamon
1 tsp baking soda

Combine dry & liquid ingredients. Put in greased bread pan. Cook at 325 degrees for 60 - 70 minutes. Makes 2 loaves.

For a chocolate chip zuchinni bread, add 1/2 cocoa and bag of chocolate chips! Yum!

Friday, July 25, 2008

Lion House - Rice with Herbs II

Ok - I clicked a wrong buttona and didn't get recipe added to previous post. Here is a rice recipe that one of our friends love to have when they come over. It's a great side for Sunday dinner.

2 TB. butter or margarine
1 c. uncooked rice
4 green onions, cut into 1-inch pieces
1/2 tsp. tarragon
1/2 tsp. thyme
1/2 tsp. basil
1/2 tsp. dried parsley flakes
1/2 tsp. pepper
2 c. chicken broth
salt to taste

Melt butter or margarine in a medium saucepan. Add rice and green onions; saute over medium-high heet for 2-3 minutes or until onion is tender. Add tarragon, thyme, basil, parsley flakes, and pepper; cook 1 minute more. Stir in broth and salt and bring to a boil. Reduce heat to low; cover and simmer until liquid is absorbed and rie is tender; about 15 minutes. Makes 6 servings.

Lion House - Potato Soup

Here is the recipe from the Lion House Light Cookbook. I usually make powdered milk for this and even Ryan can't tell it's in.

1 1/2 c. sliced gr. onions
1/4 c. water
5 c. cubed potatoes
3/4 c. chopped celery
1 1/3 c. cubed carrots
1 tsp. salt
2 c. water
1/4 c. butter or margarine
1/4 c. flour
1/4 tsp. pepper
1 tsp. salt
4 c. skim milk
2 cubes chicken bouillon

Saute green onions in 1/4 c. water in a large kettle unter tender. Add potatoes, celery, carrots, 1 tsp. salt, and 2 c. water. Cover and simmer for 20-25 minutes or until vegetables are tender.

Meanwhile, melt butter or margarine in medium saucepan. Add flour, pepper, and 1 tsp salt. cook until smooth and bubbly. Gradually add milk and bouillon. Cook and stir until mixture thickens. Stir into vegetables. Simmer, stirring occasionally, until heated through. Makes 8 servings.

Tuesday, July 22, 2008

Lemon Cheesecake Bars

I made this for the first time this week and it was a hit, plus it was super easy! I am making this for Sunday - during our reunion weekend.

1 pkg. lemon cake mix
1/3 cup butter
3 eggs
1 pkg. (8 oz.) cream cheese (I used the lighter one)
1 cup powdered sugar
2 tsp grated lemon peel
2 T. lemon juice

1. Heat oven to 350. Beat cake mix, butter and 1 of the eggs in large bowl with electric mixer on low speed until crumbly. Press in bottom of ungreased 13x9 pan.

2. Beat cream cheese in medium bowl with electric mixer on medium speed until smooth. Gradually beat in powdered sugar on low speed. Stir in lemon peel and lemon juice until smooth. Reserve 1/2 cup cream cheese mixture; refrigerate. Beat remaining 2 eggs into remaining cream cheese mixture on medium speed until blended. Spread over cake mixture.

3. Bake about 25 minutes or until set. Cool completely, about 1 hour. Spread with reserved cream cheese mixture. Refrigerate about 3 hours or until firm. Cut into bars when serving. Store covered in refrigerator.

Fun crockpot blog

Tisha shared this with me http://crockpot365.blogspot.com/. I checked it out -this lady loves her crockpot and it looks like she has some great recipes and ideas!

Sunday, July 20, 2008

Crème Brule French Toast

This recipe was given to me by Suszette Rockwood – Tami knows who she is. Suszette lived in Alaska the same time we did – I didn’t remember her from there. However, we were V.T. companions in the Liberty Ward. She brought breakfast to me after Vivian was born and it has been one of my favorites ever since.

In sauce pan melt:
1 cup brown sugar
½ cup butter (1 stick)
2 T. corn syrup

Pour melted mixture in 9 x 13 pan – top with 1” thick slices of regular French bread (wheat or white). I try to fit as many pieces in the pan, but I do always have left over bread.

In bowl whisk together:
1 ½ cups half and half (I use the fat-free kind)
5 eggs
1 T. vanilla

Pour egg mixture on top of the bread in the pan. Now let French Toast chill in the refrigerator for 8 hours or overnight. Bake at 350 for 20-35 minutes until slightly golden brown. (I have made it before without letting it chill in the fridge – and it has still turned out good).

I love these muffins!

The Best Blueberry Muffins – by Jennifer Ashby

½ cup butter @ room temp.
1 cup sugar
2 large eggs
1 tsp. vanilla
2 tsp. baking powder
¼ tsp. salt
2 ½ cups blueberries (mash ½ cup with fork)
2 cup flour
½ cup milk
1 T. sugar mixed with ¼ tsp. nutmeg

Heat oven to 375. Grease 12 muffin cups or use foil baking cups. Beat butter until creamy. Beat in sugar until pale and fluffy. Beat in eggs, one at a time. Beat in vanilla, baking powder, and salt. Mix mashed berries into batter. Fold in half of the flour with spatula, then half of the milk. Add remaining flour and milk. Fold in remaining blueberries. Scoop batter into muffing cups. Sprinkle with nutmeg sugar mixtures. Bake 25-30 minutes or until golden brown.
(I love these muffins even though they are NOT healthy. However, a word of caution, last time I used some canned white flour. The flour smelled old – but wasn’t beyond the shelf life so I used it anyway. It totally ruined the taste of the muffins – I was upset about it. I am now not a fan of canned flour – I think the 5 gallon bucket is the way for me to go.)

Monday, July 14, 2008

Fruit Pizza

This is seriously the best fruit pizza ever! I made a double batch for our family reunion this past week and it was a big hit. My friend gave me the recipe. One batch fits nicely in a large cookie sheet. Oh, and using almond extract is SOOOO good! Much better than the vanilla in my opinion.

Crust (oatmeal cookie dough)
1 cup butter
1 cup firmly packed brown sugar
½ c granulated sugar
2 eggs
1 tsp vanilla
1½ c flour
1 tsp baking soda
1 tsp cinnamon
½ tsp salt
3 cups oatmeal

Heat Oven to 350. Beat together butter and sugars until creamy. Add eggs and vanilla; beat well. Add flour, baking soda, cinnamon, and salt; mix well. Stir in oatmeal. Spread dough onto pizza round about 1/4 of an inch thick and bake 15-20 minutes (depends on pan, thickness, etc....check middle to see if it is still doughy). Cool completely before topping with "sauce."

Fruit Pizza "Sauce"
one pint whipping cream
1 tsp vanilla (almond extract tastes great too!)
½ cup powdered sugar
3 or 4 oz pkg of cream cheese

Whip the cream until stiff (but not buttery) and add vanilla. Soften cream cheese and whip with powdered sugar, then fold into whipped cream. Top oatmeal crust and coat completely (you will most likely have some left over).

Now top your pizza with your choice of fruit toppings! Enjoy!

(Keep refrigerated; it will get soggy after a couple of days)

Thursday, June 19, 2008

Yummy recipes

I found this blog that has lots of great recipes. Take a look!

Click HERE to go there.

Tuesday, June 3, 2008

Mormon Muffins

ok these are the most perfect most delicious muffins I have ever tasted in my life. I have never made them- just eaten them. They are from a restaurant called The Greenery here in Ogden and these muffins are famous throughout the Wasatch Front. You must make or buy honey butter to spread on top if you want the full Mormon Muffin experience.

All I have is a picture of the box the muffins came in- hence they were eaten very quickly...


2 cups boiling water
5 tsp baking soda
1 cup shortening
2 cups sugar
4 eggs
1 quart buttermilk
5 cups flour
1 tsp salt
4 cups All Bran Cereal
2 cups 40% Bran Flakes
1 cup chopped walnuts


Add soda to boiling water and set aside. Whip shortening and sugar until light and fluffy. Add the eggs slowly. Mix well. Add the buttermilk, flour, salt and mix again. Add the soda water very slowly. Gently fold the cereals and the walnuts into the mix.

Spoon 1/8 cup into greased muffin tins. Bake at 350 degrees for 30 minutes. Let cool for 5 minutes.

Muffin mix must sit in the refrigerator over night before baking. Muffin mix will last one week, covered and refrigerated. Yields 3 dozen muffins.

Homemade Chicken Noodle Soup

This is my mom's recipe, and Chad's all-time favorite! I made it for dinner tonight. This fills my 8 qt crockpot to the brim, so half the recipe if you have a smaller crockpot. 

1 lb. chicken tenders ( I will use 2 large frozen breasts)
3/4 pkg. Country Noodles
1 lg. onion, chopped
4 stalks celery, chopped
2 tsp. each of onion and celery salts (use extra bouillon if you don't have these)
2 cups grated carrots
about 3 quarts of water
3 Tblsp. instant chicken bouillon

Put all of the above into crockpot (except noodles) and start to simmer. Cook for 4-5 hours on high, 6-7 hours on low.

1/2 cup real butter (no margarine)
3/4 cup flour
1 quart milk
Bring to a boil, and cook for 2 minutes.

Make sauce and add to the crockpot. Add the country noodles last, about an hour or so before eating so they don't get mushy. Chad likes a lot of noodles so I use more than what the recipe calls for. I usually cook on low for 4 hours or so until everything is done. This recipe also works well on the stove, just adapt your cooking time. Serve with rolls.

Chunky Potato Soup

I made this back in February. I got the recipe from Taste of Home. This is now one of our favorite soups!

4 medium red potatoes (abt 2 lbs), cubed
3/4 c. chopped onion
1 small carrot, chopped
1/4 c. chopped celery
1 1/2 c. chicken broth
3 Tbl butter
3 Tbl flour
2 1/2 c. milk
1 Tbl minced parsley
3/4 tsp salt
1/2 tsp pepper
1 c. (4 oz) shredded Swiss cheese

In a large saucepan, combine the potatoes, onion, carrot, celery and broth. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until vegetables are tender. Meanwhile, in a small saucepan, melt butter; stir in flour until smooth. Gradually stir in milk. Bring to a boil stirring constantly; cook and stir for 2 minutes or until thickened. Stir into potato mixture. Cook and stir until thickened and bubbly. Add parsley, salt, and pepper. Remove from heat; stir in cheese until melted. Serves 7.

Sunday, June 1, 2008


1 c. shortening
1 1/2 c. sugar
2 eggs
1 tsp vanilla
3 c. flour
2 1/2 tsp. baking powder
1/4 tsp salt

Spice Mixture
1 tsp cinnamon
2 T. sugar

Cream together sugar and shortening. Add eggs and vanilla and mix well. Add the dry ingredients and mix well. Roll into small balls and dip the top into the spice mixture. Bake at 375 degrees for 8 minutes or until slightly cracked on top.

Wednesday, May 28, 2008

Mint Brownies

These are the best mint brownies ever. Recipe is from Becky Higgins. Make sure you make them for a large group...or you will eat the entire thing and gain 10 pounds.

2 c. butter - melted
3/4 c. cocoa
2 1/4 c. sugar
6 eggs - beaten
Combine above ingredients and mix well.

Add the following to the mixture:
2 c. flour
1/8 tsp. salt
2 tsp. vanilla

Bake this brownie layer in a Texas sheet cake pan or two 9" x 13" pans for this amount. Bake at 350 for 15 minutes (add 8-10 minutes if you use two 9" x 13" pans.) Cool completely.

Mint frosting
4 c. powdered sugar
1/2 c. butter - melted
5 Tbsp. milk
6 drops food coloring
2 tsp. mint or peppermint extract

Spread frosting on chilled cake and then chill again.
Melt a bag of semi-sweet chocolate chips and spread for top layer. Chill.

Blonde Brownies

This is my mom's recipe. It is delicious, and no-fail! Everyone always loves them. You guys have probably had them several times as I love to make them for everything.

1/3 c. oil
1 1/2 c. brown sugar
2 eggs
2 tsp vanilla

Mix together with a wooden spoon or large spoon, about 40 strokes in a medium sized bowl.

2 c. flour
1 tsp. baking powder
1/4 tsp soda
3/4 tsp salt

Mix together and then add to the wet ingredients. Stir together well. Dough is stiff. Spread and pat down into a greased 9x13 pan. Sprinkle lots of chocolate chips on top. Bake at 350 degrees for 22 minutes or until lightly brown on top. These are also yummy with mini m&m's or butterscotch and vanilla chips, or a mixture of 3 different chips.

Homemade Oreo Cookies

1 super moist devils food cake mix
2 eggs
1/2 c. shortening

Mix together. Roll into balls about the size of a walnut and slightly press down. Bake at 350 degrees for 7-9 minutes. Cool completely. Spread with the frosting mixture when cool to make your own oreos!

8 oz cream cheese
1/2 c. butter
1 lb powdered sugar
1 tsp vanilla

Cream together and refrigerate overnight before making into oreos.

NOTE: It seems from what I remember this frosting recipe makes a lot, so in the past I have made double the cookies or halved the frosting recipe.

Tuesday, May 13, 2008

Check out this Blog!

Jody has a family recipe blog, also. Check it out for some great recipes. I cooked almost exclusively from it the past couple weeks. I just told my kids - this recipe is from the Richael's! They like the Richael's so they were more excited to try these new dishes. I will also put this as a side link titled "Some of our Favorite Things"http://www.5jsand1mom.blogspot.com/.

Thanks Jody for all your recipe postings!

Angel Food Cake Roll

This is actually Marne's recipe. It's very easy to make and stores well in the freezer!

Mix an angel food cake according the the package directions. Spread the cake batter on top of a wax paper lined large cookie sheet (with sides) and bake until lightly golden brown. I think it was about 18-20 minutes - not sure. After it's baked, flip the pan onto a large tea towel and then peel off the wax paper and then roll the cake up with the towel and let it cool.

After it is cool, carefully unwrap the cake and then spread the filling on top of the cake. Then roll it back up. Wrap the cake roll in saran wrap (I wrap mine really good - a couple times) and freeze it until your ready to eat it! I usually let it sit out a few minutes before slicing it - you can serve it frozen cold or partially thawed.

1- 8 ounce strawberry yogurt
1 small pkg. of sugar free vanilla pudding mix
2 cups thawed Cool Whip
Chopped fresh strawberries - however much you want (optional)
3 drops red food coloring - to make it a pretty pink

Wednesday, April 30, 2008

Cinnamon Syrup

This was my mom's 'secret' syrup recipe. We loved it growing up. I have found that by making it with less sugar (like 1/2 c.) it still tastes great, yet not quite as sweet. It is a very sweet recipe.

1 c. sugar
1/2 c. corn syrup
1/4 c. water
1/2 to 3/4 tsp. cinnamon
1/2 c. evaporated milk

Combine sugar, corn syrup, water and cinnamon. Boil over medium heat stirring constantly. Cook and stir for 2 minutes more. Cool for 5 minutes removed from heat. Stir in evaporated milk. Makes 1 2/3 cups.

Orange Syrup

Another favorite syrup from my growing up years. YUM! This also turns out okay reducing the sugar content.

1/2 c. butter
3/4 c. sugar
1/2 c. orange juice concentrate

Heat almost to boiling.

Sunday, April 27, 2008

They are baking as we speak: German Chocolate Bars

German Chocolate Bars

1/2 cup butter or margarine, softened
1 package German chocolate cake mix
1 tub coconut pecan frosting
6 oz. semisweet chocolate chips
1/4 cup milk

Heat oven to 350. Lightly grease sides and bottoms of 13 x 9 x2 pan with shortening. Cut butter into cake mix with pastry blender or crisscrossing 2 knives, until crumbly. Press half of the mixture (2 1/2 cups) in bottom of pan. Bake 10 minutes.

Carefully spread frosting over baked layer; sprinkle evenly with chocolate chips. Stir milk into remaining cake mixture. Drop by teaspoonfuls onto chocolate chips.

Bake 25-30 minutes or until cake portion is slightly dry to the touch. Cool completely, about 1 hour. Cover and refrigerate about 2 hours or until firm. For bars, cut into 8 rows by 6 rows. Store covered in refrigerator.

My bars are in the oven. I just realized that I added too much milk - 1/2 cup instead of 1/4 cup. Oops, I guess I didn't read the directions very well. This recipe comes from Betty Crocker's Ultimate Cake Mix Cookbook. This is my first time baking this recipe! I will let you know if they are good! The picture in the cookbook looks very delicious!

Friday, April 25, 2008

Fish Tacos

1/4 cup sliced green onions with tops
2 T. chopped fresh cilantro
1 T. lime juice
1 garlic clove, pressed
1 tsp. sugar
1/2 tsp Cajun or blackened fish seasoning
2 cups broccoli slaw mix

Or use this slaw recipe (I tried this today and liked it even better)
1/3 cup green onion, chopped
1/4 cup cilantro, chopped
4 cups broccoli slaw mix
1 cup diced tomatoes
2 T. olive oil
2 T. lime juice, fresh
1/2 tsp. salt

1 lb tilapia fish fillets
1 T. Cajun or blackened fish seasoning

avocado or guacamole
corn tortillas

1. For slaw, mix all the first seven ingredients together then add broccoli slaw. Toss to coat. Cover; refrigerate until ready to serve.

2. Heat pan over medium heat. Sprinkle fish with seasoning - place in pan and cook over medium heat 10-12 minutes or until fish flakes easily with fork, carefully turning once. Remove from heat, flake fish into bite-size pieces.

3. Warm tortillas - top with slaw mixture and fish. Top with avocado slices or guacamole - may also top with sliced radishes.

When I make this for my family, I always double the recipe and then we have leftovers. For those of you who don't like fish, tilapia is a very mild fish- not a "fishy" flavor.

Tuesday, April 15, 2008

Banana Brownies

ok I don't know if Marne sent this to all of you via email- but this recipe makes me salivate. I think the most perfect combination in the world besides Chay and I of course- is chocolate and banana. So I haven't tried this recipe- have you Marne?
HERE is where the recipe came from.

Banana Brownies
3/4 cup butter (soft)
2/3 cup sugar
2/3 cup brown sugar
1 egg
1 t vanilla
2 ripe bananas (mashed)
2 cups flour
2 t baking powder
1/2 t salt
chocolate chips

mix everything together and bake at 350 degrees for 25 minutes.
let cool and enjoy (don't overbake -- they look a bit "undone" sometimes)

note: recipe given to me by my friend JaNiese in Lewiston, Idaho

ok, seriously, you can get to the point where you can have these in the oven in 10 minutes and done in about half an hour -- I love making these for after-school treats. Moist and yummy

Monday, April 14, 2008

link up the favorite websites

I don't have access to the layout of this blog- but whoever does Tiffani? can they link up the favorite websites so we can just click instead of copy paste??

Check out this link!

Look to your right at bakerella's blog - she has the cutest little cupcakes. She was recently featured on Martha Stewart. She has made the most adorable baked goods - perfect for a special little gift for someone. Check it out!

Avocado Waldorf Salad

I got this recipe from my sister. We made it last night for our BBQ dinner. It is very yummy, and quite sweet.

3 medium apples
1 large stalk celery, minced
1 T raisins or dried cranberries
1 recipe Avocado-Yogurt Dressing (see below)
1/4 c chopped walnuts

Cut apples into bite-sized chunks and add to medium bowl. Add celery and raisins or cranberries and toss. Add dressing and stir gently until everything is nicely coated. Serve topped with the walnuts.

Avocado-Yogurt Dressing
(Tip: the acid from the fruit juice helps the avocado stay green longer!)
1/4 c orange juice
1 T lemon juice
1 small avocado or 1/2 large one
1/2 c plain nonfat yogurt
1 T light-colored honey
pinch of salt
up to 1/2 tsp grated lemon or orange zest (optional)

Combine orange juice and lemon juice in medium sized bowl. Scoop out avocado and add to the juice. Mash with a fork until very smooth. Use a small wisk to beat in yogurt and honey. Add salt to taste, and some citrus zest if you like. Transfer to container with tight-fitting lid and chill until serving time.

Tuesday, April 8, 2008

Sweet citrus chicken

1-2/3 cups hot water
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
6 small boneless skinless chicken breast halves (1-1/2 lb.), pounded to 1/2-inch thickness (I like to use chicken tenders instead!)
2/3 cup orange juice
1/3 cup firmly packed brown sugar
3 Tbsp. butter or margarine, melted

PREHEAT oven to 400°F. Add hot water to stuffing mix; stir just until moistened. Set aside.

PLACE chicken in 13x9-inch baking dish. Mix juice, sugar and butter until well blended; pour over chicken. Top with prepared stuffing.

BAKE 30 min. or until chicken is cooked through (170ºF).
6 servings

Monday, April 7, 2008

I just wanted to say you all are welcome to pop in at my family's recipe blog if you want to look at more recipes. :) Lots of good ones on there!

Thursday, April 3, 2008

Pumpkin muffins

These are soooo yummy. I didn't say fat free.... I said they were good :)

1 (16oz) can pumpkin
2 1/2 C sugar
4 eggs
2/3 C margarine

2 tsp baking soda
1 1/2 tsp salt
1 tsp cinnamon
1 tsp cloves
1/2 tsp baking powder

2/3 C water
3 1/2 C flour
1 (8oz) pkd chocolate chips

Bake at 350 degrees for 20 minutes. Makes about 3 dozen or 2 loaves.

I make a double batch and freeze them. They are still really good out of the freezer! Happy eating.

Thai Chicken Dip

This is the best tasting appetizer Jeff and I have ever had.. oohh it is so good you won't want to stop eating it!

1 c. chopped cooked chicken breast
½ c. shredded carrot
¼ c. chopped unsalted peanuts
3 Tbs. chopped green onions
3 Tbs. Yoshidas’s Sauce, divided
1 Tbs. minced fresh parsley
1 garlic clove
1 tsp. sesame seeds, toasted
2 Tbs. packed brown sugar
½ tsp. cornstarch
½ c. water
2 Tbs. ketchup
1 ½ tsp Worcestershire sauce
½ tsp. cider vinegar
2 drops hot pepper sauce
1 8 oz. pkg. cream cheese

Tortilla chips

In a bowl, combine the chicken, carrot, peanuts, onions, 2 Tbs. Yoshida sauce, parsley, garlic and sesame seeds. Cover and refrigerate for several hours. In a saucepan, combine the brown sugar and cornstarch; sir in water, ketchup, Worcestershire sauce, vinegar and hot pepper sauce until smooth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Cool for 5 minutes. Cover and refrigerate. Just before serving, in a mixing bowl, beat cream cheese and remaining Yoshida sauce until smooth. Spread evenly into a 12 inch serving dish. Cover with chicken mixture; drizzle with sauce. Serve with tortilla chips. Yield: 10 servings

Sweet pork burrito

Make a sweet pork burrito with these recipes -pork, rice and dressing..add other ingredients you like to your burrito.

Cafe Rio Pork Barbacoa
Pork Roast - Put in crock pot with a little water and cook until very tender (about 8 hours on low)

Shred pork and add:
1 can enchilada sauce
2 cloves minced farlic
1 small can diced green chilies
1 can Coke (not diet coke)
1 cup brown sugar
salt to taste

Cook for one more hour.

Cafe Rio Rice
3 c water
4 t chicken bouillon
4 t garlic - minced
1/2 bunch cilantro
1 can green chilies
3/4 t salt
1 T butter
1/2 onion
3 c rice

Blend cilantro, green chilies and onion together in food processor. Bring water to a boil and add all ingredients, simmer covered 30 minutes.

Cafe Rio Dressing
1 buttermilk ranch dressing packet (make as per recipe)
2 tomatillos
1/2 bunk of cilatnro
1 clove garlic
juice of 1 lime
1 jalapeno

Use a food processor to blend all the ingredients well. Refrigerate

These are GREAT with the uncooked tortillas you can buy in the deli department. Yummy!

Kitty Litter Cake

What a great cake for April Fools Day!!!!! This makes me laugh so hard...I know it can be a little disturbing...but isn't this just interesting?...Marne- this would go great with your dirt and pine cone dinner! Except this is actually eatable...if you can get yourself to eat it that is.


1 spice or German chocolate cake mix
1 white cake mix
1 large pkg vanilla instant pudding mix
1 pkg vanilla sandwich cookies
Green food coloring
12 small Tootsie Rolls
1 new (and definitely unused) kitty litter pan
1 new plastic kitty litter pan liner
1 new Pooper Scooper
Prepare cake mixes and bake according to directions (any size pans).
Prepare pudding mix and chill until ready to assemble.
Crumble white sandwich cookies in small batches in food processor, scraping often. Set aside all but about 1/4 cup.
To the 1/4 cup cookie crumbs, add a few drops green food coloring and mix using a fork or shake in a jar.
When cakes are cooled to room temperature, crumble into a large bowl. Toss with half the remaining white cookie crumbs and the chilled pudding. (Mix in just enough of the pudding to moisten it. You don't want it soggy. Combine gently).
Line new, clean kitty litter box.
Put mixture into litter box.
Put three unwrapped Tootsie rolls in a microwave safe dish and heat until soft and pliable.
Shape ends so they are no longer blunt, curving slightly. Repeat with 3 more Tootsie rolls and bury in mixture.
Sprinkle the other half of cookie crumbs over top.
Scatter the green cookie crumbs lightly over the top. (This is supposed to look like the chlorophyll in kitty litter.)
Heat 3 Tootsie Rolls in the microwave until almost melted.
Scrape them on top of the cake; sprinkle with cookie crumbs.
Spread remaining Tootsie Rolls over the top; take one and heat until pliable, hang it over the side of the kitty litter box, sprinkling it lightly with cookie crumbs.
Place the box on a newspaper and sprinkle a few of the cookie crumbs around.
Serve with a new pooper scooper.

Caramel Popcorn

This is a hit - one of my favorites from allrecipes.com - it is rated 5 out of 5 by 745 members. I made it again yesterday!

1 cup butter
2 cups brown sugar (light or dark, I have tried both)
1/2 cup corn syrup
1 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon vanilla extract
5 qts. popped popcorn

1. Preheat oven to 250 degrees. Place popcorn in very large bowl.

2. In a medium saucepan over medium heat, melt butter. Stir in brown sugar, corn syrup and salt. Bring to a boil, stirring constantly. Boil without stirring 4 minutes. Remove from heat and stir in soda and vanilla. Pour in a thin stream over popcorn, stirring to coat.

3. Place in two large shallow baking dishes (I used large cooking sheets) and bake in preheated oven stirring every 15 minutes for 1 hour (I have never waited an hour - for me it's like 15 minutes at 300). Remove from oven and let cool completely before breaking into pieces.

Wednesday, April 2, 2008

Crinkly Fries

This is a recipe from the Better Homes and Gardens New Junior Cook Book. It is a great way to get my kids to eat potatoes, which they don't normally like. We had this for part of our dinner tonight.

3 baking potatoes (I used red potatoes tonight)
3 Tbl butter
any type of seasoning salt, for example: Mrs. Dash, lemon pepper seasoning, herb seasoning, etc

Preheat oven to 450 degrees. After scrubbing potatoes with a vegetable brush, cut with a crinkle cutter or a sharp knife leaving the peel on. Put the potato slices into a large Ziploc bag.

Melt the butter and add seasoning to it, mix together. Pour into the bag and mix with the potatoes to coat. Add as much or as little seasoning as you want. Shake well.

Layer the potatoes on a shallow pan or cookie sheet in a single layer. Put in oven and bake for about 25 minutes or until lightly brown and tender. Longer if you want them crispy. Turn the potatoes halfway through the baking process.

Nutrition Facts per serving: 144 calories, 7 g total fat (1 g sat. fat), 0 mg col., 153 mg sodium, 19 g carbs, 2 g fiber, 3 g protein

Olive Garden Fagioli Soup

1 lb ground beef
1 small onion, diced (1 cup)
1 large carrot, julienned (1 cup) (I just grated the carrot)
3 stalks celery, chopped (1 cup)
2 gloves garlic, minced
2 14.5-ounce cans diced tomatoes (with liquid)
1 15-ounce can red kidney beans (with liquid)
1 15-ounce can northern beans (with liquid)
1 15-ounce can tomato sauce
1 12-ounce can V-8 juice
1 TBSP white vinegar
1 1/2 TSP salt
1 TSP oregano
1 TSP basil
1/2 TSP pepper
1/2 TSP thyme
1/2 pkg Ditali pasta (short macaroni tubes)

Brown the beef in a large saucepan or pot over medium heat. Drain off most of the fat. Add onion, carrot, celery and garlic and saute for 10 minutes. Add remaining ingredients, EXCEPT pasta, and simmer for 1 hour. About 50 minutes into simmer time, cook pasta according to directions until al dente, or slightly tough, about 10 minutes. Drain. Add the pasta to the soup and simmer for 5-10 minutes and serve. Serves 8. If you find that it is too tomatoey, add some water until you find a consistency and taste that you like. ENJOY!!!!!!!

This recipe also freezes well.
Here are some recipes from my blog... oh and for future posts- let's include a label category: main dish, dessert, midnight munchies....you know what I mean-

These recipes feed our small family comfortably- one serving each with leftovers for lunch the next day so you might want to double them.

This one is so simple and a food storage delight! Soo good

Creamy Tortilla Soup

2 cans (14.5 ounces) diced tomatoes with chilies (I made it with medium heat- a little zingy- Smith's has Del Monte canned tomatoes with chilies mild on sale right now)
2 cans (14.5 ounces) chicken broth
1 can refried beans (I love the brand Rosarita- you can buy a large case of these at Costco for $6 something- oh I puree these for Chay-He doesn't like the texture of beans)
1 cup canned corn- I put in the whole can
2-3 cups cooked chicken shredded or cubed
cilantro, sour cream, Monterey Jack Cheese

Combine tomatoes and broth. Stir in beans and corn. Bring to boil, reduce heat and simmer 5 minutes stirring frequently. Add Chicken and heat through- Top with sour cream, cilantro, cheese, chips- I think it would be good with a bread bowl-

This turned out to be so tasty- better than the restaurant

Broccoli and Beef stir-fry

4 tbsp corn starch
1/2 cup plus 3 tbsp water
1/2 tsp minced garlic
1 lb round steak- cut into strips (I used sirloin top steak- found it super cheap at smith's)
olive oil- you can use vegetable oil obviously- grape seed oil is by far the best to stir fry with- it is so good for you- plus it cooks the best- albertson's sells it.
4 cups fresh broccoli
1 onion cut into wedges
1/3 cup soy sauce
2 tbsp brown sugar
1 tsp ground ginger
Cooked brown rice

In a bowl, combine 3 tbsp cornstarch with 3 tbsp water until smooth. Add beef strips and toss. In a large skillet or wok over medium heat- stir fry beef in 1 tbsp oil until beef reaches desired doneness; remove and keep warm. Stir fry broccoli and onion (add other vegetables too if you want) for 5-6 minutes. Return beef to pan. Combine soy sauce, garlic, brown sugar, ginger, and remaining cornstarch and water until smooth; add to the pan- cook and stir for 2-3 minutes- serve over rice.

Ok the next recipe I am passionate about- I am not joking- it is so incredibly delicious- Chay still talks about it- I think I will make this for my family in Orlando- I feel like Rachael Ray when I am making it-

Italian Rigatoni

1 (12 ounces) package Rigatoni
1 1/2 pounds italian sausage cut into 1 inch pieces (on sale at Smith's- I used only 3 sausage links)
1 large onion chopped
3 cloves garlic minced
2 cans (14.5 ounces) italian diced tomatoes undrained (basil, oregano and garlic Del Monte diced tomatoes are on sale this week for $.50 a can- not incredibly cheap but they are so dang good- so who cares- I bought 25 cans today.
1/4 cup chopped cilantro
1 tsp basil leaves- or ground I suppose
1 tsp thyme leaves- ground if you want
salt and pepper to taste
3 tbsp butter- secret ingredient- so it’s a little fatty- but come on- just enjoy it.

In a large skillet, cook sausage until brown. Add onion and garlic and sauté with sausage. Add tomatoes, cilantro, basil, thyme, salt, pepper and butter. Cover and let simmer for 20 minutes. Serve over rigatoni pasta. Garnish with cheese of choice-Mozzarella and/or Parmesan

Tuesday, April 1, 2008

Pineapple Upside Down Cupcakes

I tried a new recipe Sunday because Chad/Marne & family along with David & Tisha were coming over. It turned out pretty good - when I made it I forgot to use the pineapple juice in place of the water needed in the cake mix (it could have tasted even better). The recipe got thrown away (it was on the pineapple can) - but it was pretty easy.

6 T. butter
1 c. brown sugar
2 T. corn syrup
1/4 tsp. cinnamon (optional - I like cinnamon)
1 can crushed pineapple (or another can and just blend up the pineapple and reserve the juice)
yellow cake mix
maraschino cherries, optional

Makes 24 cupcakes

Melt the butter and then add the brown sugar and corn syrup (cinnamon is optional); mix well. Grease cupcake pans - do not use cupcake liners with this recipe. Then place a spoonful of the sugar mixture in the bottom of each cupcake holder. Top with spoonful of pineapple (I didn't have enough pineapple with the one can - so I also used some fresh pineapple that I had on hand. I just blended it up. Or you could use a pineapple ring if it will fit in the bottom of the cupcake pan). Then prepare cake mix according to the box directions - remember to use the pineapple juice in place of the water. Then add prepared cake batter to each cupcake holder. Bake 350 for 15-20 minutes, until done. I found that I had to carefully remove each cupcake with a large spoon - then you may want to top it with a cherry. This would be great with cool whip on the side or vanilla ice cream.

Blender Hollandaise Sauce

This is taken straight from allrecipes.com - I have made this recipe twice and it works like a charm!

3 egg yolks
1/4 tsp. Dijon mustard
1 T. lemon juice
1 dash hot pepper sauce (ex. Tabasco)
1/2 cup butter

1. In the container of a blender, combine egg yolks, mustard, lemon juice and hot pepper sauce. Cover and blend for about 5 seconds.

2. Place the butter in a glass measuring cup. Heat butter in the microwave for about 1 minute, or until completely melted and hot. Set the blender on high speed, and pour the butter into the egg yolk mixture in a thin stream. It should almost thicken immediately. Keep the sauce warm until serving by placing the blender container in a pan of hot tap water.

We serve this over poached eggs (I love my new pan) for eggs Benedict.
My kids love it! You may also serve it over steamed veggies.

please label your recipes

If we all label our recipes, it will make it easier to find them later. Then this blog will be more like a cookbook!
Salad dressing
Main Dish


Mustard Vinaigrette

I made this for a salad Sunday and everyone loved it. This dressing is taken from a recipe titled "Roquefort Pear Salad" on allrecipes.com (my favorite online recipe link).

1/3 cup olive oil
3 T. red wine vinegar (I used white wine vinegar - probably would work with regular vinegar)
1 1/2 teaspoons white sugar
1 1/2 teaspoons prepared mustard
1 clove garlic, minced
1/2 teaspoon salt
fresh ground pepper, to taste

Blend all ingredients and enjoy!

I made a beautiful salad Sunday. I used a glass trifle bowl for nice presentation. I dropped in the salad greens and just layered all the goodies on top (tomatoes, radishes, cheddar cheese, sliced boiled eggs, real bacon bits, and green onions - use whatever you have on hand- I didn't mix it up, just layered it!).

Monday, March 31, 2008

Are you in?

One of my friends told me that her family has a blog just for posting family recipes (her mom and sisters) - so I thought it would be fun to do the same! I hope that all of you want to participate. I know that occasionally we post recipes on our individual blogs, however, I think it would be nice to have them consolidated in one place a blog cookbook! I hope this inspires to you to be more creative in the kitchen, to share your favorites with the rest of us, and to help encourage our children to join in the fun! The sky is the limit! I have added all the sisters and mom to be contributors- so we can all post! I can't wait to check back for yummy recipes!

p.s. Marne can you help jazz up this page with your creative juices and skills. I just used this template to get started, but I'm hoping for something to go with our cooking theme. What do you say are you up for the challenge?