Tuesday, October 27, 2015

Yummy Chocolate Chip cookies

I got this recipe from my friend, Alexis, after she gave me cookies and I thought there were super YUMMY!

1 cup granulated sugar
1 cup grown sugar
1 cup butter, softened
2 eggs
1 1/2 tsp vanilla
1 tsp baking soda
1 tsp salt
3 cups flour
12 oz semi-sweet chocolate chips

To Make:
Places sugars, butter, eggs and vanilla in bowl and mix.  Gradually add baking soda, salt and flour to sugar mixture and mix well.  Add chocolate chips.

Drop by rounded teaspoonful onto greased baking sheets, about 2 inches apart.  Bake at 375 degrees for 10-12 minutes.  Remove from baking sheets immediately and cool on wire racks.  Makes about 54 cookies.

Tuesday, September 15, 2015

Lemon Poppyseed Bundt Cake


Ok this is GOOD.  Kalissa just requested it for her birthday this year.  If it passed the 5-year old taste test, it is good!  Our birthday cakes has had to jump up several notches since being here in Colorado.  Carnan has made this for her kids birthdays in the past when we were invited over...so Kalissa wanted this cake for hers!  Can you say YUMMY!

1pkg yellow or white cake mix
1 pkg instant lemon pudding (small)
1 1/2 cups water
4 eggs
1/2 cup oil
1 TBS poppy seeds

Mix everything together except eggs.  Add eggs 1 at a time.  Beat well after each addition.  Pour into a well greased & floured bundt cake pan.

Bake at 350 degrees for 45 minutes.  Cool in pan for 15 minutes.  Remove.

BUTTER SAUCE FOR ON TOP: (this is very fattening but oh my, SO GOOD!)
3/4 cup butter
3 cups granulated sugar
1 1/2 cup half and half
3 tsp vanilla
3 tsp white karo syrup

Mix together and bring just to a boil.  May be made ahead and reheated.  Spoon mixture over cut cake slices at serving time.

or you could make a glaze to go on top:
2-4 cups powdered sugar
1-2 TBS lemon juice

Drizzle over cake while just warm

Saturday, August 22, 2015

Chocolate Chip Cookie Bars

We had a family gathering last night and I made these Chocolate Chip Cookie Bars from Our Best Bites.  They were a HIT!  So I guess that makes this recipe a keeper!  You can find the recipe HERE on their blog.

Our Best Bites Soft and Thick Chocolate Chip Cookie Bars
3 cups all purpose flour
1 teaspoon baking soda
1/4 teaspoon table salt
1 cup (2 sticks) butter, melted and cooled slightly
1 1/2 cups packed brown sugar
3/4 cups white sugar
2 large eggs
1 tablespoon vanilla extract
2 cups chocolate chips (any kind you like, or a mix)
1/2 cup toffee bits (optional)
Preheat oven to 350 degrees.  Line a 9×13 inch baking pan with foil and lightly spray the bottom with cooking spray.  Set aside.
Combine flour, baking soda, and salt in a bowl and whisk to combine.  Set aside.
In a mixing bowl, combine brown sugar, white sugar, and melted butter.  Add eggs, one at a time, stirring between each addition, and vanilla.  Add dry ingredients a little at a time until incorporated. Stir in chocolate chips (save a few for the top if desired).  Once dough is thoroughly mixed, press into the prepared baking pan.  Bake for about 25 minutes (all ovens are different, set timer for 20 minutes to start checking on them.  They will bake for 20-30, 25 is perfection in my oven.)  Remove from oven when edges are golden brown and center appears set, but still soft.  Cool completely to room temperature and then cut into squares.

Chocolate Zucchini Bread

I didn't have a garden this year so I had to buy zucchini's to make this...that is just unreal to me.  Usually they are growing like crazy in my garden and I can't give them away fast enough.  Anyway, this recipe my kids approved although one time I forgot to add the chocolate chips and then it didn't seem to turn out so moist.  So add those chocolate chips and maybe a little more applesauce!  I found this recipe on Six Sisters Stuff that can be found HERE

-1 1/2 cups sugar
-1 cup unsweetened applesauce (can substitute 1 cup canola oil)
-3 eggs
-3 teaspoons vanilla extract
-2 1/2 cups all-purpose flour (I used 1 1/2 cups all-purpose and 1 cup whole wheat flour)
-1/2 cup baking cocoa
-1 teaspoon salt
-1 teaspoon baking soda
-1 1/2 teaspoons ground cinnamon
-1/4 teaspoon baking powder
-2-3 cups shredded zucchini
-1 cup chocolate chips (optional, but they taste amazing!)

In a large bowl, beat the sugar, applesauce, eggs and vanilla until well blended. Combine the flour, cocoa, salt, baking soda, cinnamon and baking powder; gradually beat into sugar mixture until blended. Stir in zucchini. Fold in chocolate chips. Transfer to two 8-in. x 4-in. loaf pans coated with non-stick cooking spray.

Bake at 350° for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Yield: 2 loaves (12 slices each).

Friday, August 21, 2015

Famous Dave's Corn Bread

Last night at Chay's work party we were catered by Famous Dave's. Since Chay's in HR we were able to take home some of the extra food at the end of the night. We ended up with 2 huge foil pans of Famous Dave's cornbread. Have you had this ever?? Oh my gosh. The best! I can't stop eating it. It is very moist and sweet. My kids love it and so does Chay. I found the actual recipe online not a copycat.

Famous Dave's corn bread muffins

1 cup yellow cornmeal
1 cup stone ground cornmeal
1 (9-ounce) package yellow cake mix
2 teaspoons baking powder
1 teaspoon salt
1/8 teaspoon cayenne pepper
1/2 cup milk
1/2 cup buttermilk
1/4 cup vegetable oil
2 eggs, beaten
2 tablespoons light brown sugar
2 tablespoons honey
1 tablespoon mayonnaise
Jalapeno honey glaze (recipe below; see note)
Mix yellow cornmeal, stone-ground cornmeal, cake mix, baking powder, salt and cayenne pepper in bowl. Combine milk, buttermilk, oil, eggs, brown sugar and honey in a bowl. Mix well. Add to cornmeal mixture and mix gently. There should be no lumps, but do not overmix. Fold in the mayonnaise. Let rest, covered, in the refrigerator for 30 minutes or overnight.
Preheat oven to 400 degrees. Spoon cold batter into muffin tin or a cast iron skillet. Bake 25-30 minutes or until a knife inserted comes out clean and the top is golden brown. Drizzle with jalapeno honey glaze. Yield: 9 servings.
Note: Burress said the restaurant does not use the jalapeno honey glaze. To duplicate the restaurant's glaze, omit jalapeno, red pepper and cayenne pepper.
Jalapeno honey glaze
1/2 cup butter
1 large jalapeno ( 1/8-inch pieces, seeded)
3 tablespoons ( 1/8-inch pieces) red bell pepper
1/4 cup honey
1/8 teaspoon cayenne pepper
Heat butter in saucepan until melted. Stir in jalapeno and red pepper. Bring to a simmer. Stir in honey and cayenne. Simmer, stirring occasionally. Remove from heat. Store, covered, in refrigerator. Reheat before serving. Drizzle over Famous Dave's corn bread muffins.

Saturday, August 8, 2015

Peach Pie (from Taste of Home)

  • I made this recently and it was yummy! The recipe comes from Taste of Home.  You can find it HEREPeach Pie Recipe
  • 1/2 cup sugar
  • 1/4 cup packed brown sugar
  • 4-1/2 cups sliced peeled peaches
  • Pastry for double-crust pie (9 inches)
  • 3 tablespoons cornstarch
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 2 teaspoons lemon juice
  • 1 tablespoon butter


  1. In a large bowl, combine sugars; add peaches and toss gently. Cover and let stand for 1 hour. Line a 9-in. pie plate with bottom pastry; trim even with edge. Set aside. Drain peaches, reserving juice.
  2. In a small saucepan, combine the cornstarch, nutmeg, cinnamon and salt; gradually stir in reserved juice. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in lemon juice and butter. Gently fold in peaches. Pour into crust.
  3. Roll out remaining pastry; make a lattice crust. Trim, seal and flute edges. Cover edges loosely with foil. Bake at 400° for 50-60 minutes or until crust is golden brown and filling is bubbly. Remove foil. Cool on a wire rack. Yield: 6-8 servings.
***FOR MY WONDERFUL FAMILY, I make my own pie crust.  It comes from the recipe book - Set for Life - called Never-Fail Pie Crust.  It is easy and I know you have the recipe!

Sunday, June 21, 2015

Sliced-Baked Potatoes


Can you say yum!  I tried at this recipe and it is a KEEPER!  How can it go wrong when it comes from The Pioneer Woman,   You can find the recipe HERE.  It is a MUST TRY!  This is like a twice-baked potato but in slices.  Try it..you'll get addicted!


  • 8 whole Russet Potatoes, Scrubbed Clean
  • 1/4 cup Milk
  • 1 stick Butter, Softened
  • 3/4 cups Sour Cream
  • 6 slices Thin Bacon, Fried Crisp And Chopped
  • 1/2 cup Grated Cheddar-jack Cheese
  •  Salt And Pepper, to taste
  •  Seasoned Salt, To Taste
  • 2 whole Green Onions, Sliced

Preparation Instructions

Preheat the oven to 375 degrees. Place the potatoes on a baking sheet and bake for 30 to 35 minutes, or until the potatoes are tender and the skins are slightly crisp.
On a cutting board, cut off the very end pieces of each potato, then slice the potato into 3 to 4 equal slices. Lay the slices flat and use a round cutter or a spoon to remove most of the insides. Leave a very thin rim of potato around the edge for structure. As you go, dump the insides into a mixing bowl with the butter and sour cream.
Add milk and mix the potato mixture together until smooth. Add bacon, salt, pepper, seasoned salt, and cheese, and mix together. Taste and make sure the mixture is seasoned adequately.
Use a scoop or spoon to fill the potato slices with the potato mixture. Slightly mound the mixture in the slices, as it will settle after baking. Top with additional cheese if desired, and bake at 375 for 8 minutes, or until the cheese is melted. Turn on the broiler and broil for 3 to 4 minutes, watching very carefully so you won't burn them.
Remove from oven and let sit on the baking sheet for at least 10 minutes before removing with a spatula and serving. (Note: Filling will be soft, so the longer they sit after baking, the easier they'll be to remove.)
Can make these well in advance and keep in the fridge or freezer, unbaked!

Monday, May 11, 2015

Whole Wheat Waffles and Berry Compote

The whole wheat waffle (or pancake) recipe comes from the cookbook, Set for Life.  The berry compote recipe was found on the back of a blueberry pancake mix distributed by Augason Farms.  It's a  delicious, healthy breakfast!

Whole Wheat Pancakes or Waffles

1 cup whole wheat flour
2 tsp. baking powder
1/4 tsp. salt
1 T. sugar or honey
1 beaten egg
1 T. oil
1 cup skim milk

Mix dry ingredients.  Add egg, honey (unless you are using sugar), oil and milk, stirring just until flour is moistened.  Batter will be slightly lumpy.  Bake immediately on a hot griddle or waffle iron.

Tiff's Tips:  I always double this recipe for my family and it is just enough for all 6 of us.  This could always be made into a dry mix ahead of time for a quicker breakfast prep.  Just label your mix with the other (wet) ingredients.

Berry Compote

1 1/2 cups orange juice
3 T. honey
1 tsp. vanilla extract
3-4 cups of berries, frozen or fresh (blueberries, blackberries, or raspberries)
The recipe calls for 1 cup blueberries, 1 cup blackberries, and 2 cups raspberries.  However, I have done it using all frozen blueberries and thought it was delicious (I have even tried just using 3 cups of berries and thought it was still plenty.  I may try it with raspberries once mine start producing in the garden.

2-3 tsp. cornstarch
3 tsp. orange juice

Dissolve cornstarch into 3 tsp. orange juice, mixing until dissolved.  Set aside.

Combine the 1 1/2 cups of orange juice, honey, and vanilla in a medium saucepan.  Bring to a boil over high heat.  Cook for 2 minutes, or until honey has dissolved.

Add berries (if using raspberries fold them in at the last right before serving) and cook for 2-5 minutes (depending on if they are fresh or frozen).  Then add cornstarch until the mixture slightly thickens, about 2 minutes.  Remove from heat and serve warm.

Tiff's Tips:  This berry sauce would also be yummy if served with a scoop of vanilla yogurt on top of the pancake or waffle.  This recipe makes enough for my family with some leftovers!

Saturday, April 11, 2015

Roasted Red Pepper Bisque

I got this recipe from a friend.  It is absolutely wonderful.  The original recipe can be found here, I just made a slight variation by omitting the 1/4 cup of dry white wine,  using more sour cream, and topping with seasoned croutons.

I learned that roasted red peppers freeze wonderfully, making this an easy go-to soup (more like a bisque)!

  • 4 large red bell peppers, roasted seeds removed
  • 1 tsp olive oil
  • 1 onion, chopped
  • 1 carrot, peeled and chopped
  • 2 garlic cloves, chopped
  • 1 tsp herbs de provence (look below for mix recipe)
  • 1/4 cup fresh parsley, chopped or 2 T. dried parsely
  • 3 cups fat free chicken broth (or vegetable stock)
  • 1 medium russet potato, peeled and chopped
  • 1 tsp. sea salt
  • 1/4 tsp. freshly ground black pepper
  • 1/2 cup sour cream
  • 3 T. fresh basil (I am waiting for fresh herbs from the garden)
  • 2 T. agave syrup or 1 1/2 T. sugar
  • 1/4 cup Parmigiano Reggiano cheese
  • seasoned croutons, optional

    Roast the red peppers (great how-to link here at Tori Avey).  I roasted mine on the my gas top stove and it worked okay.  But next time I am going to use the oven to broil them.  

    Cover the bowl with a lid or a dish to make it airtight to build up steam. Let the peppers rest in the bowl for 10 minutes. Uncover, remove from the bowl and the skin will slide off easily. Cut the pepper in half to core and remove seeds.

    Heat 1 tsp of oil in a large heavy pot over medium-high heat. Add the onions, carrots, garlic, and herbs and saute until the onions are translucent, about 5 minutes. Add the broth, roasted bell peppers, potato. Bring to a simmer over high heat .Decrease the heat to medium-low and cover, simmer until the potatoes are very tender, stirring occasionally, about 30 minutes.

    With an immersion hand blender, puree the soup in the pot with the sour cream until it is smooth. Season with salt and pepper to taste. Add the grated parmesan and ladle into bowls.

    • Serve soup with grilled cheese sourdough sandwiches!  Yum.

    • Herbs de Provence Mix
    • 2 tablespoons dried thyme
    • 2 tablespoons dried savory (I haven't looked for this yet)
    • 2 tablespoon dried oregano
    • 2 tablespoons dried rosemary
    • 2 tablespoons dried marjoram or 1 TB. dried oregano
    • 2 tablespoons dried basil
    • 1 tablespoon dried lavender flowers (optional)
    Mix in a bowl and store in an airtight container.  This recipe could easily be cut in half.  I just combined a few different recipes I found on-line.  I just made a mix with the herbs that I could find in my cupboard.  Just do your best, it will still taste wonderful!

    Thursday, April 2, 2015

    Crunchy black bean tacos

    I tried this recipe from my Six Sister Stuff recipe book.  They were yummy and healthy...a plus!  You can find the recipe on their website HERE.

    Crunchy Black Bean Taco Recipe:
     (Makes 8 tacos)

    1 (15 ounce) can black beans, rinsed
    1/2 cup red onion, minced
    1 teaspoon cumin
    1 teaspoon paprika
    2 Tablespoons cilantro, chopped
    4 ounces pepper jack cheese, grated
    Nonstick cooking spray
    8 corn tortillas
    1 avocado, sliced
    Sour cream

    1.  In a medium bowl, combine beans, red onion, cumin, paprika and cilantro.  Grate cheese and place in a small bowl.
    2.  Heat a large, non-stick skillet over medium-high heat and spray with nonstick cooking spray.
    3.  Place one tortilla at a time on the hot skillet and add about 1/4 cup of bean filling to one half of the tortilla.  Top with a sprinkle of grated cheese.  Use a spatula to carefully fold the tortilla over so it forms a shell.  Press down lightly on the tortilla with the spatula so it holds its shape.  Cook each taco for about 3 minutes per side or until golden brown and crispy.
    4.  Serve with avocado, salsa, sour cream or any toppings you prefer.

    Wednesday, February 25, 2015

    Foolproof Whole Wheat Bread

    This is my FAVORITE wheat bread recipe.  It comes out so fluffy and yummy!  Gone are the days of the 5 lb loaf of wheat bread you think of in the past.  Seriously a must bake!  Recipe makes 4 loaves of bread.

    5 1/2 cups warm water
    1 1/2 tablespoons salt
    1/2 cup oil
    3 tablespoons dry yeast
    1/2 cup raw honey
    1/4 cup dough enhancer
    1/2 cup wheat gluten
    13 - 15 cups whole wheat flour (quantity used depends upon the moisture content of the wheat)

    1. Add warm water, oil, honey, yeast, dough enhancer, wheat gluten and only 7 cups whole wheat flour in Bosch mixing bowl.  Mix for one minute.  If you have a Kitchen Aid make only 1/2 the recipe.  It won't all fit! (TIP - measure oil first, then honey.  The oil helps the honey not stick to the measure cup)
    2.  Let dough rest for 10 minutes to allow the yeast to proof.  ( I put a plate on top of the Bosch while proofing)
    3.  ADD SALT! Knead on low speed while adding 6 or more cups of flour. When dough begins to pull away from the side of the mixing bowl, you know it is enough flour.  I usually just add 6 more cups of flour and that's it.  Some rare days calls for another 1/2 cup - 1 cup.  Knead for 10 minutes.  This kneading develops the gluten necessary for a fine load of bread.
    4.  Oil hands and remove dough from mixer.  Place dough on an oiled surface.  Divide dough into 4 load sized portions.  Place the loaves in greased pans.  Let rise until double in bulk(approximately 24-45 minutes)
    5. Bake at 350 degrees for 32-33 minutes.  Remove bread from pans and put on a rack to cool.  Brush top of loaves with butter or oil.
    6. Serve with butter and honey while still warm.  Enjoy!

    IF BREAD DOESN'T TURN OUT THE FIRST TIME, DON'T GIVE UP!  My bread was a flop the first time but I knew I better try again.  My mom makes this bread and it turns out beautifully and so delicious.  So I knew there was hope!

    Friday, February 13, 2015

    Honey Lime Chicken Enchiladas

    These are the best enchiladas I have had!  They are different...and they are GOOD!

    This recipe is from the Six Sisters Stuff recipe book.  I love their book..really!  It has great pictures of each recipe and practical recipes that everyone would eat. Here is what it looks like.  I have been loving making some of their recipes.  And that triple chocolate cake on the front...heavenly!  Just sayin'!

    This recipe and MORE can also be found on their blog HERE!

    Honey Lime Chicken Enchiladas Recipe:
    6 tablespoons honey
    5 tablespoons lime juice
    1 tablespoon chili powder
    1/2 teaspoon garlic powder
    1 pound chicken, cooked and shredded (I usually boil 4 chicken breasts and shred them)
    8-10 flour tortillas
    1 pound Monterrey jack cheese, shredded
    16 ounces green enchilada sauce
    1 cup heavy cream
    Whisk the first four ingredients and toss with shredded chicken in a Zip-loc bag.  Let it marinate in the fridge for at least a 1/2 hour, but preferably a half day or so.  Pour about 1/2 cup enchilada sauce on the bottom of a 9X13 baking pan.  Fill the tortillas with chicken, saving marinade, and shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas.  Put rolled tortillas in 9×13 pan as you go.  Mix the remaining enchilada sauce with the cream and leftover marinade (if there is any).  Pour sauce on top of the enchiladas.  Sprinkle with remaining cheese.  Bake at 350 degrees for 30 minutes until brown and crispy on top.

    Triple Chocolate Bundt Cake

    Need a shot of chocolate?  This is for YOU!!

    See that cake on the recipe book?  That is the recipe.  Here is another picture with frosting all over it..

    This recipe is from the Six Sisters' Stuff recipe book and their blog.  It can be found HERE.  It is super moist and yummy!  And that is a lot coming from our family....we aren't very fond of cakes.  It has been tried and tested by all my family members.  It was eaten in a jiffy.

    Triple Chocolate Bundt Cake 
    1 (18.25 oz) package Devil’s Food chocolate cake mix
    1 (3.9 oz) box instant chocolate pudding mix
    1 cup sour cream
    1 cup vegetable oil
    4 eggs
    1/2 cup warm water
    1 cup milk chocolate chips

    Preheat oven to 350 degrees.  In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into a bundt pan sprayed with non-stick cooking spray.  
    Bake for 45-50 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan for about 90 minutes before inverting onto a plate. If desired, dust the cake with powdered sugar or top with my favorite chocolate frosting.
    Our Favorite Chocolate Frosting
    1/2 cup butter OR margarine, softened
    1/4 cup milk
    1-2 teaspoons vanilla (depending on your taste)
    3 Tablespoons cocoa
    2-3 cups of powdered sugar

    Mix all ingredients together and either spread or pipe on top of cooled cake.