Rogers Food

Olive Garden Fetucinni Alfredo

2012-02-06T09:24:00.002-07:00

I will be making this for National Fetucinni Alfredo Day on Tuesday Feb. 7th - you should too!

1 1/2 cup milk
1 1/2 cup heavy cream
1/2 cup imported Parmesan cheese, grated
1/2 cup imported Romano cheese, grated
6 egg yolks from fresh jumbo eggs
Salt and black pepper to taste

HEAT milk and cream in a heavy bottom saucepan until it begins to simmer. Turn off heat. Slowly whip in cheese, then remove from heat. PLACE egg yolks in a separate bowl and slowly whip in a portion of the hot milk and cream mixture. Slowly add egg yolk mixture back into remaining cream mixture. Place back on very low heat and continually stir until simmering. Take sauce off heat so it thickens. (This will increase temperature of egg yolks, known as tempering). SEASON to taste with salt and black pepper. Serve over your favorite pasta.

Enchilada Sauce

2012-02-06T09:22:00.001-07:00

1 tablespoon and 1-1/2 teaspoons olive oil
3 cloves garlic, minced
1-1/2 teaspoons minced onion
3/4 teaspoon dried oregano
1 tablespoon and 3/4 teaspoon chili powder
3/4 teaspoon dried basil
1/8 teaspoon ground black pepper
1/8 teaspoon salt
1/4 teaspoon ground cumin
1-1/2 teaspoons dried parsley
1/4 cup and 2 tablespoons salsa
1-1/2 (6 ounce) cans tomato sauce
2-1/4 cups water

Heat the oil in a large saucepan over medium heat. Add the garlic and saute for 1 to 2 minutes. Add the onion, oregano, chili powder, basil, ground black pepper, salt, cumin, parsley, salsa and tomato sauce. Mix together and then stir in the water. Bring to a boil, reduce heat to low and simmer for 15 to 20 minutes.

Slow Cooker Posole

2012-02-06T09:16:00.004-07:00

Might I just say that this was AWESOME! We made it and some home-made tamales...too good to really talk about.

1 tablespoon canola oil
1 (2 pound) boneless pork loin roast, cut into 1-inch cubes
2 (14.5 ounce) cans enchilada sauce (I made an enchilada sauce - recipe also available on this site.)
2 (15.5 ounce) cans white hominy, drained
1 onion, sliced
1/2 cup green chilies, diced
4 cloves garlic, minced
1/2 teaspoon cayenne pepper, or to taste
2 teaspoons dried oregano
1/4 cup cilantro, chopped
1/2 teaspoon salt

Heat the canola oil in a skillet over high heat. Add the pork; cook and stir just until meat is browned on all sides, about 5 minutes. Place the meat in a 4 quart slow cooker. Pour the enchilada sauce over the meat. Top with the hominy, onion, chilies, garlic, cayenne pepper, and oregano. Pour in enough water to fill the slow cooker. Cover, and cook on High for 6 to 7 hours. Stir in the cilantro and salt. Cook on Low for 30 minutes more.

*When I made this I forgot to put in the salt and cilantro. As far as I am concerned it was perfect without but we will try it next time and see if perfection can be perfected upon. :)

Carrot Cake

2012-02-06T09:11:00.002-07:00

This is the Carrot Cake I made for National Carrot Cake day on Feb. 3rd. Really good. I left the pecans out of the frosting but put them into the cake itself.

4 eggs
1 1/4 cups vegetable oil
2 cups white sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
3 cups grated carrots
1 cup chopped pecans
1/2 cup butter, softened
8 ounces cream cheese, softened
4 cups confectioners' sugar
1 teaspoon vanilla extract
1 cup chopped pecans

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan. Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Stir in chopped pecans. Frost the cooled cake.

Shredded Taco Meat

2011-08-29T11:23:00.004-06:00

It's a sweet meat. :)

This is a super delicious recipe that you can use for beef or pork tacos.

Ingredients:
Roast (Beef or Pork)
Coke
Brown Sugar
Pace Picante Sauce
Chili Powder

I'm sure there is a right choice and a wrong choice for the kind of roast you use, but I just like to get the cheapest. Rub a ton of chili powder and brown sugar all over the roast and place in a crock pot. I like to put the fatty side down. I'm not sure why, I just do. Pour the Pace Picante sauce all over the roast. I think they hotter the sauce, the better, but some people can't handle the spice so if you have to get medium heat, that's okay too. Pour coke all over the roast until it's almost covered. Cook on medium all day or overnight. Low and slow is the key for good meat. Once it's tender enough, remove the roast from the crock pot and drain most of the liquid. Return the roast to the crock pot with a little bit of the liquid still in there. Shred with a couple of forks - or if you cooked it long enough, it will shred just by pinching it with some tongs. Add more chili powder and brown sugar to taste, as well as Pace Picante sauce and coke if it needs more sauce.

Yum! I think I need to do Taco Tuesday tomorrow!

Jack Daniel's Marinade

2011-06-01T18:16:00.006-06:00

Lately food has made me sad. Or should I say, paying money for food has made me sad. Going out has lost its fun. I find something I really love and then it fails to meet my expectations when I go back for it. So, alas, I've decided to cook more at home - try out some "imposter" recipes. This one is AWESOME! We tried it with chicken and it really was better than any Jack Daniel's chicken I've paid $14.99* (plus drink and tip) for.

1/4 cup (2 ounces) Jack Daniel's Whiskey

1/4 cup soy sauce

1/4 cup minced green onion and tops

1/4 cup firmly packed light brown sugar

1 teaspoon salt

Dash of Worchestershire Sauce

Pepper to taste

Combine all ingredients. Blend well. Use to marinade shrimp or scallions for one hour or beef, chicken, or pork in the refrigerator overnight. Use to baste during grilling.

*Amount simply a guess-timate of actual price.

Lemonhead Cookies

2010-12-13T11:21:00.004-07:00

I have never been so proud of one of my creations! Story time - my good friend Bobbie made some cookies similar to this earlier this year. They were so delicious! When it came time to make my holiday cookies I tried contacting her for the recipe but was out of luck. It was getting down to the wire so I had to just improvise. I knew she used a lemon cake mix and lemonhead candies but as to the rest of the ingredients, I had no clue. So I looked on the all powerful internet for a solution. There were lots of cookie recipes to choose from but none that I had all of the ingredients for and I just didn't feel like running to the store at 2:00 a.m. So I decided to just make up my own recipe. This lemonhead cookie is now one of my top 5 all time favorite cookies. It's just that good!

Ingredients
1/2 cup Shortening (I used butter flavored shortening)
2 Eggs
3 Tbsp Lemon Juice
1 Lemon Cake Mix
1 cup Lemonhead Candies, coarsely ground
Powdered Sugar

Directions
Preheat oven to 350*. Cream shortening, eggs, and lemon juice together. Add lemon cake mix and lemonhead candies. Mix until combined. Using a melon ball scoop, make balls out of dough. Roll balls in powdered sugar to completely coat. Place 2 inches apart on ungreased cookie sheet. Bake for 10 minutes. Let cool on cookie sheet to set up.

I'm not sure how many cookies this recipe makes, maybe around 75 cookies. When I made them, I tripled the recipe, made about 125 cookies and I still have about half of the dough left over. So it makes a lot of cookies - that's what I'm getting at.

Cranberry-Pom Sauce

2010-11-22T16:24:00.002-07:00

This is a great little twist to your regular Thanksgiving Cranberry Sauce.

Ingredients

1 bag Cranberries

16 oz. Pomegranate Juice

1 cup Sugar

1 Tbsp Orange or Lemon Zest

Directions

Combine juice, sugar and zest in a medium saucepan. Bring to a boil then add cranberries. Cook and stir for 10-15 minutes or until all of the cranberries have popped open. Remove from heat. For chunky sauce use a masher to mash all of the cranberries. For a smooth sauce put in a blender or a food processor to puree the sauce. Refrigerate. Serve cold.

Herb Butter

2010-11-22T15:47:00.003-07:00

This is the stuff we like to slather on the turkey about 3/4 of the way through the cooking process. I'm sure you could use it for other stuff to though.

Ingredients

3 Tbsp Orange Zest

Fresh Rosemary

Fresh Thyme

Fresh Sage

3-4 Bay Leaves

1 cup Butter

Directions

Combine all of the herbs in your food processor and chop into super fine pieces. Add butter and mix until smooth. Use a latex glove to apply butter to every surface of the turkey. Don't be chintzy with the butter.

Oven Roasted Turkey - The Brine

2010-11-22T14:41:00.006-07:00

I have never really cared for Oven Roasted Turkey. My brothers are fantastic cooks and they always deep fry or smoke the turkey, which is by far the best way to eat a turkey. But this year, I saw a couple of recipes for Oven Roasted Turkey that just looked wonderful, so I thought I'd give it a go. I pulled this and that from a few different recipes and the end product was

AMA-ZA-ZING!!!

I am now a brined turkey convert. I will never prepare another Oven Roasted Turkey without putting it in a brine first.

THE BRINE
*Do this about 16-20 hours before you cook your bird.
1/2 Gallon Apple Juice
1 1/2 Gallons Water
1 cup Kosher Salt
2 cups Brown Sugar
5 Garlic Cloves (whole or halved)
5 Bay Leaves
4 Tbsp Black Peppercorns
2 Tbsp Fresh Rosemary
3 Orange Peels

Combine all of the ingredients in a big pot. Bring to a boil. Once boiling, remove from heat and cool completely. You can put this in the fridge if you have room, or if you live somewhere cold, just put it outside with a lid on it for a few hours. After brine has completely cooled, poor over turkey in a big container. If your pot is big enough, you can just put the turkey in the brine pot. If the brine doesn't cover the turkey, add cold water until the turkey is completely submerged. Leave in brine for 12-16 hours. Take turkey out of brine and rinse in a clean sink. If you plan on making gravy out of the drippings and you don't want your gravy to be too salty, you should soak the turkey in cold water for 15-20 minutes before cooking.

THE STUFF
Oranges (quartered)
Onions (quartered)

I like to stuff a few oranges and onions inside the cavity for added moisture and flavor.

COOK
Place turkey in a roaster pan and cover with lid or tin foil. Cook at 325* for 15/per pound. A 20 pound bird should cook for five hours. After it has cooked for about 4 hours, pull the turkey out and slather it with herb butter. Place it back in the oven, uncovered for another hour or until a meat thermometer reads 165-170*. After removing from oven, let sit for 20 minutes or so before carving.

I have no idea how to carve a turkey. I just make someone else do it. :)

Chicken Tikka Masala

2010-10-26T15:19:00.007-06:00

Ok so this is my first post ever and I don't really have a cool story or anything to tell about it. I just got a new indian cook book & these are the recipes I like so far.

Chicken Kebabs
1 lb chicken breast
skewers (optional)

Marinade
4 Tb vegetable oil
1 tsp minced garlic
juice of 1 lime
1/4 tsp ground nutmeg
1/4 tsp ground coriander
3/4 tsp paprika
1/4 tsp ground red pepper (cayenne)
3/4 tsp salt
1/2 tsp black pepper
2 Tb plain yogurt

Wash & cube the chicken. Mix 3 Tb of oil & all of the marinade ingredients then add the chicken. Cover it and let it marinade for 1 hour or longer. When ready to cook let it come to room temperature first then spread 1 Tb oil on cookie sheet and preheat the oven to 450 F. Now spread the chicken on the sheet & bake for 8 min on each side. Let cool before adding to the masala.

Masala

3 Tb vegetable oil
2 tsp minced garlic
2 tsp grated fresh ginger
1 diced onion
1 ripe chopped tomato
1/2 tsp cumin seeds
1/2 tsp ground coriander
1 tsp paprika
1/2 tsp ground red pepper (cayenne)
3/4 tsp salt
1/2 tsp black pepper
1 1/2tsp sugar
1 cinnamon stick
2 Tb butter
juice from 1/2 lime
1/4 c heavy cream
3 Tb water

First prepare & cook the chicken,then pour oil in sauce pan over medium heat. When heated add the garlic, ginger, & onion saute until golden brown, about 6 min. Reduce heat to low, add the tomato and cover the sauce pan. Cook until the tomato is soft and mash it gently while stiring, about 5 min. Add the cumin seeds, coriander, paprika, red pepper, salt, black pepper, and sugar. Stir to combine & cook about 5 min.

Transfer the masala to a blender & blend until smooth, then return to the sauce pan. Now add the butter, cinnamon, lime juice, heavy cream & water. Bring to a boil add the chicken and heat through.

Divinity Frosting (aka Marshmallow Frosting)

2010-10-22T15:57:00.003-06:00

Every time I ask my Mom for this recipe it takes her hours to find it. And I seriously don't know why I don't have it memorized. Not a hard recipe! I'm happy that it will now be in a central location for all to find. :)

1 cup Sugar

1/3 cup Water

1 Tbsp White Karo Syrup

2 Egg Whites

Combine sugar, water, and Karo syrup in a medium sauce pan, constantly stirring. Boil until it forms string when you pull the spoon out. In the meantime, beat 2 egg whites with an electric mixer on high until stiff. Slowly add syrup mixture to egg whites while mixing on high. Beat until stiff.

**If you're going to frost cupcakes, the easiest way is to just dip the fully cooled cupcake into the frosting bowl and swirl it around a bit. You can't exactly do that with a full cake though. :)**

Ham Fried Rice

2010-10-09T08:49:00.002-06:00

So, this is just how I make this - so alas, no definite measurements - just do it.

Cubed Ham (Maybe 3/4 cup)
Cubed Onions (Maybe a half cup)
Cooked Rice (Usually we do 2 cups cooked)*
Eggs (Usually 3)
Peas (pre-cooked - probably about 1/2 cup)
Soy Sauce (LOW SODIUM - Regular soy sauce makes this very salty)

1. Cube ham and onions and saute in olive oil.*
2. Remove from the pan and pour in more oil. Fry eggs in oil and cut into small pieces.
3. Pour ham, onion, and rice into the pan with the eggs and stir. Make sure to get rid of any rice clumps.
4. Add Soy Sauce a little at a time until all rice is covered with soy sauce.
5. Add peas and let warm all the way through.
6. EAT! Yum.

*You can do this step early in the day. I cook the rice and cube the ham and onions hours earlier and then just put them in the fridge. It makes the cooking time of the entire rice about 10 minutes at most. With a little prep work, you can have ham fried rice and lettuce wraps with a total pre-dinner cooking time of about 15 minutes.

Chicken Lettuce Wraps

2010-10-09T08:30:00.002-06:00

I love these! This recipe makes quite a bit. So, instead of appetizer we usually make up some ham fried rice and these wraps and, that's dinner.

Ingredients:

Chicken Filling:

3 Tablespoons Oil
2 Boneless Skinless Chicken Breasts
1 Cup Water Chestnuts
2/3 Cup Mushrooms
3 Tablespoons Chopped Onions
1 Teaspoon Minced Garlic
Lettuce

Filling Stir Fry Sauce:

2 Tablespoons Soy Sauce
2 Tablespoons Brown Sugar
1/2 Teaspoon Rice Wine Vinegar

Special Sauce:

1/4 Cup Sugar
1/2 Cup Water
2 Tablespoons Soy Sauce
2 Tablespoons Rice Wine Vinegar
2 Tablespoons Ketchup
1 Tablespoon Lemon Juice
1/8 Teaspoon Sesame Oil
1 Tablespoon Hot Mustard
2 Teaspoons Hot Water
1-2 Teaspoons Garlic and Red Chili Paste

Directions:

How I make it that saves TONS of time:

1. (I do this a few hours before, but you can do it just as step one) Boil chicken breasts until cooked through.
2. While chicken is boiling dice up water chestnuts, mushrooms, and onion. Combine in a refrigerator bowl with garlic.(tupperware works fantastic)
3. Make the special sauce (also place into tupperward) and place into refrigerator.
4. Make the stir fry sauce (place in tupperware - make sure to put a note on the special sauce and fry sauce so you don't get these mixed up)
5. When chicken is done, chop it up and put with water chestnuts, mushrooms, onion, and garlic. Place in fridge until ready to cook.
6. Wash and dry lettuce.
WHEN READY FOR DINNER: (This takes MAYBE 10 minutes)
7. Put some olive oil in the bottom of a large fry pan or wok and put on high.
8. Pour all of the chicken mixture into the pan and let it warm up for about 5 minutes (make sure to stir a few times to avoid burning and to allow for the entire mixture to heat up).
9. Pour in the Stir Fry Sauce.
10. Once this is warm and the stir fry sauce is mixed througout - put on lettuce, add special sauce and eat.

As stated on the recipe (Probably looking at an hour or so to get this ready):

1. Make the special sauce by dissolving the sugar in water in a small bowl.
2. Add soy sauce, rice wing vinegar, ketchup, lemon juice, and sesame oil.
3. Mix well (with whisk) and refrigerate this sauce until you're ready to serve.
4. Combine the hot water with the hot mustard and set this aside as well.
5. Eventually add your desired measurement of mustard and garlic chili sauce to the special sauce mixture to pour over the wraps.
6. Bring oil to high heat in a wok or large fry pan.
7. Saute chicken breasts for 4 to 5 minutes per side or done.
8. Remove chicken from the pan and cool.
9. Keep oil in the pan, keep hot.
10. As chicken cools mince water chestnuts and mushrooms to about the size of small peas.
11. Prepare the stir fry sauce by mixing the soy sauce, brown sugar, and rice vinegar together in a small bowl.
12. When chicken is cool, mince it as the mushrooms and water chestnuts are.
13. With the pan still on high heat, add another Tablespoon of oil.
14. Chicken, garlic, onions, waters chestnuts, and mushrooms to the pan.
15. Add the stir fry sauce to the pan and saute the mixture for a couple minutes then serve it in the lettuce "cups."
16. Top with "Special Sauce"

German (Conference) Pancakes

2010-10-02T09:52:00.004-06:00

I only get to eat these twice a year - as they are not really that healthy - however, when I do, it is a wonderful experience. I savor each bite and can't wait until the next General Conferene to make them again.

Enjoy my Conference Pancakes:

7 Large Eggs
1 Cup Milk
1 Cup Flour
1/2 Teaspoon Salt
3 Teaspoons Sugar
6 Tablespoons Butter

Mix all but butter together. Place butter (cubed up) in the botton of a 9 x 13 pan. Cover with the batter. Bake unconvered at 380 degrees for about 20 minutes. Eat with syrup or with fruit and powdered sugar.

Sour Cream Coffee Cake

2010-10-02T09:38:00.003-06:00

I'm making this RIGHT NOW and I'm SO EXCITED!!!

1 cup butter
2 cups white sugar
2 eggs
1 cup sour cream
1/2 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
1/3 cup all-purpose flour
1/2 cup packed brown sugar
2 tablespoons melted butter
1 teaspoon ground cinnamon

Directions
1.Preheat oven to 350 degrees F. Grease a 9x13 inch baking pan.
2.In a large bowl, cream together 1 cup butter and white sugar until light and fluffy. Beat in the eggs one at a time, then stir in the sour cream and vanilla. Mix in 2 cups flour, baking powder, and salt. Spread 1/2 of batter in the prepared pan.
3.Prepare the filling: In a medium bowl mix 1/3 cup flour, brown sugar, 2 tablespoons melted butter, and cinnamon. Sprinkle cake batter with 1/2 the filling. Spread second half of batter over the filling, and top with remaining filling.
4.Bake 35 to 40 minutes in the preheated oven, or until a toothpick inserted near the center comes out clean.

P.S. For just Josh and I, I half the recipe and cook it in a 9 X 9 pan, HOWEVER, I still do the FULL "filling" recipe. I would double the filling for the "normal" recipe.

Davis School District Peanut Butter Bars

2010-09-07T12:33:00.004-06:00

Let's take a little mental break from reality and remember walking into the lunch room in elemetary school. You've been excited about it all day because today is PEANUT BUTTER BAR DAY! Wake up adults! But guess what...today is PEANUT BUTTER BAR DAY. And, everyday can be from here on out. Here is the OFFICIAL DAVIS COUNTY SCHOOL DISTRICT PEANUT BUTTER BAR RECIPE.

1/2 cup butter
1 cup sugar
3/4 cup brown sugar
1 egg
1 teaspoon vanilla
1 cup peanut butter
1 teaspoon soda
1/2 teaspoon salt
1 cup flour
1 cup oats
additional peanut butter
chocolate frosting

1. Cream butter and sugars together.
2. Add eggs, vanilla, and peanut butter and mix.
3. Mix all dry ingredients into above mixture.
4. Spread on greased cookie sheets.
5. Bake at 325 for 10 minutes (very lightly browned)
6. When COMPLETELY cooled, spread with thin layer of WHIPPED peanut butter. (This is the step that seperates these peanut butter bars from what the stores call the same. Throw creamy peanut butter into your kitchenaid with the whisk on and let it whip until fluffy - maybe 3 minutes - then spread over the top...yummy!)
7. Frost with chocolate icing. (I get just the frosting from the store (in the can), but I warm it up in the microwave for maybe 30 seconds so that it doesn't pull the peanut butter off by kind of molds ito it.
8. Eat. Smile.

Bananas Foster

2010-05-13T09:45:00.004-06:00

I've been trying to think of the perfect words to describe Bananas Foster and I'm at a loss. Saying that it is one of the best things I have ever tasted, wouldn't even come close to how delicious this is. Just try it! You will not be disappointed.

Ingredients:
1 lb Butter
32 oz Brown Sugar
Rum (optional)
Cinnamon
Nutmeg
Bananas

Directions:
Melt butter in a large frying pan on medium heat. Add brown sugar and stir constantly until sugar is completely dissolved. Move pan off heat, add desired amount of rum and return to stove to catch a flame from the gas stove or long lighter. Stand back when ignited and flambe. Be careful, a flame will shoot up above the pan. Let flame die down and let the alcohol cook out. Add cinnamon and nutmeg to taste. Add bananas (you can cut them however you want). Serve over ice cream, french toast, crepes or cheesecake. Or just eat it plain and maybe lick the pan once you're done.

Bran Muffins

2010-05-06T09:30:00.003-06:00

I remember my mom made these all the time when I was little. It was one of the many times I would sit on the counter and just watch as she put it all together. Last week I decided to make a double batch. Still very tasty, but why I thought I needed a double batch is beyond me. One makes more than enough. I've spent the last week force feeding these to everyone I know. :)

Ingredients:

4 cups All Bran cereal

2 cups Fiber One cereal

1 cup Shortening

2 cups Boiling Water

2 1/2 cups Sugar

4 Eggs - beaten

1 qt. Buttermilk

5 cups Flour

5 tsp Baking Soda

2 tsp Salt

Directions:

In a large bowl combine All Bran, Fiber One and shortening. Pour boiling water over mixture and stir until it's a big bowl of mush. Add sugar, eggs and buttermilk. In separate bowl combine flour, baking soda and salt. Add dry ingredients one cup at a time to wet mixture until completely incorporated. Preheat oven to 425*. Grease or line cupcake tins and fill 3/4 full with mixture. Bake for 18-20 minutes.

Fun Additions:

Raisins

Craisins

Coconut

Walnuts

Cinnamon & Course Sugar

Banana chunks

Chocolate chips - my favorite!

I just like to sprinkle any of these items on top of the muffins rather than incorporate it in with the mixture. That way you can have several different muffins from one batch.

Fresh Lemonade

2010-04-16T20:49:00.003-06:00

The piña colada recipe inspired me to post one of my other favorite drinks to make: fresh lemonade. I know lemonade (or even raspberry lemonade) is easy enough to find in concentrate form and is definitely cheaper than fresh lemonade, but I just really enjoy making this fresh summer drink myself.

Ingredients:

6 lemons, smooth and bright yellow (approx.)

1 cup sugar

5 cups water

1 8 oz. carton of raspberries (optional)

Directions:

Combine sugar with one cup water in medium suacepan and bring to a rolling boil to create simple syrup. While the syrup is heating up zest 3 to 4 of the lemons and add the zest to the syrup. (If you are making raspberry lemonade add the majority of the raspberries to the syrup along with the zest. reserve only 4 or 5 berries for garnish.) Allow the syrup to boil for 5 to 7 minutes and remove from stove. Transfer to glass or measuring cup and place in fridge to cool down. Squeeze lemons until you have 1 cup fresh lemon juice. (Start with lemons you zested, because they won't last without the rind.) If you have an extra lemon cut into slices (for garnish). Once the lemon simple syrup has cooled mix it in a pitcher with the cup of lemon juice and four cups cold water. Toss in any lemon slices (and raspberries) you reserved as a garnish. Serve over ice.

Piña Coladas - Culebra recipe

2010-04-16T19:50:00.007-06:00

On our recent cruise Bekah and the gang took us to Culebra, the beautiful island with great beaches and even better piña coladas just off the coast of Puerto Rico. This island and its beach-shack-food-stands is where Bekah originally fell in love with piña coladas and I can totally see why. They were absolutely delicious. The drinks were only $3-$5, but we took a wad of cash and still left happily empty handed. Culebra was easily my favorite day of the cruise, which is saying something.

At the end of the day we all sat by the shacks while waiting for our taxi to come get us and Wilbur and I were able to get a peek at how the piña coladas were made. It is maddeningly simple. The key ingredient is Coco Lopez cream of coconut. (We had all been trying to make piña coladas with cocunut milk and it was not getting the job done.) Other than that it is just pineapple juice and ice. Really.

When we got back we checked all the local grocery stores for Coco Lopez, but had no luck. Until we started hitting up the local asian markets that is. Staci had read that Coco Lopez is used in some thai cooking and so we changed our approach. We have loads of asian markets here in Chambana and it still took us a few stores to find the right stuff. Considering how hard it was to find, we called Bekah to brag that we could now make authentic piña coladas and promptly sent her a secret package with a few cans for her enjoyment. Much to our surprise Bekah found Coco Lopez at Dick's Market in Bountiful and bought some for herself the day before our package got to her. (Two points to this story: First, people in Utah consider yourselves lucky and run to Dick's to stock up on Coco Lopez; Second, Bekah has plenty of Coco Lopez to share, so hold on to your newly acquired stockpile and guilt Bekah into making you a drink because she has plenty.)

Ok. So here is the recipe that we feel most resembles the authentic Culebra treat. If you've had one on the beach at Culebra you'll love how this takes you back and if you haven't you'll just enjoy a refreshing summer drink. Enjoy!

Ingredients:

1/2 Cup Coco Lopez cream of coconut

3/4 Cup pineapple juice (I actually just buy a six pack of the small dole cans and one can works great)

2 Cups ice

Maraschino cherries or pineapple slice (Optional)

Directions:

Place Coco Lopez, pineapple juice, and 1 cup ice in a blender. Blend for 45-60 seconds on medium to high power. Add second cup of ice slowly until desired consistency is reached. (I find that the full two cups is sometimes too much and makes the drink too thick when it is not hot enough to melt down quickly.) Pour, top with one cherry or one pineapple slice (if desired), and enjoy.

Gnocchi

2010-03-16T11:29:00.004-06:00

This is one of my all time favorite meals. I can't believe I haven't made them before. I guess I always thought they were super hard to make, but no, that is not the case. Chef Bryan Woolley gave me this recipe and it is actually super easy.

Ingredients:

4 large Potatoes, boiled or roasted until tender

1 3/4 cup flour

1 large Egg

Pinch of Salt

Directions:

Peel and mash potatoes while they are still warm. Place the flour on a flat surface and make a well in the center. Add the mashed potatoes, salt and egg to the flour well. Bring the flour in and gently work the mixture together. Knead gently for about 3-4 minutes until the mixture is smooth. If additional flour is needed to help dry out the mixture then add flour 1 tbsp at a time. Divide the dough into 4 baseball size pieces. Roll each piece into long ropes about 3/4 inch in diameter. Cut the ropes into 1/2 inch pieces and mark with a fork. Bring a large pot of salted water to boil. Place gnocchi pieces into water in batches. When they float up to the top of the water they are done. Remove gnocchi and toss with your favorite cheese, butter or pasta sauce. I love adding fresh mozzarella and a light tomato sauce to mine. Mmmmmm!

Gluten Free Peanut Butter Cookies

2010-03-16T11:13:00.004-06:00

I realize the words "gluten free" automatically makes you think - uh, I don't think so. But trust me, folks! These little cookies are ultra delicious.

Ingredients:

1 Egg

1 cup Sugar

1 cup Peanut Butter

Directions:

Preheat oven to 350. Mix all ingredients together. Using a melon baller, drop batter onto a prepared baking sheet. Bake for about 10 minutes.

Add chocolate chips, if desired.

That's it!! Super easy.

Thanks Chef Sharon! :)

Home Show Recipes

2010-03-16T11:11:00.001-06:00

I worked on the Chef's Stage at the Spring Home & Garden show over the weekend and I would love to share some of my favorite recipes from the Chef's I met. These are great!

Frosted Lemon Butter Cookies

2010-02-08T16:24:00.002-07:00

Cruise diet - schmooze diet. I will eat these cookies every chance I get! Thanks for the recipe Janis! :)

1 cup Butter (room temp.)

1/2 cup Powdered Sugar

2/3 cup Cornstarch

1 cup Flour

Cream butter and sugar. Stir in cornstarch and flour. Drop by small teaspoonfuls on cookie sheet. Bake at 325* for 14-15 minutes.

Frosting

1/4 cup Butter

2 Tbsp. Lemon Juice

Rind of one Lemon, grated

2 1/2 - 3 cups Powdered Sugar

Combine all ingredients and spread on cooled cookies.

Yields 2 1/2 dozen very delicious cookies.

Baked Ziti

2009-12-15T10:13:00.003-07:00

I don't remember where I got this recipe. In fact, it's entirely possible I just made it up. But let's not say that because I'm sure some great cook gave it to me a long time ago.

Ingredients:

2 cans Italian diced Tomatoes

3 cans Tomato Sauce

Italian Seasoning

Garlic Salt

Pepper

1 pkg Ziti, cooked al dente

1 1/2 cups Italian Sausage, cooked

1 pkg Cream Cheese, cubed

2 cups Mozzarella Cheese, grated

Directions:

Preheat oven to 350*. Combine tomatoes and tomato sauce in bowl, add italian seasoning, garlic salt and pepper to taste. Scoop a small amount of sauce into baking dish then layer other ingredients. Add more grated mozzarella to the top if needed. Cover and bake for 20-25 minutes.

Pretty simple, really.

Sweet Potato Casserole

2009-11-17T14:15:00.003-07:00

Just in time for Thanksgiving! My friend, Alex, gave me this recipe. She said it's supposed to taste just like the Sweet Potato Casserole at Ruth's Chris. It certainly was fantastic. Check it out and let me know what you think. :)

For The Crust:

1 cup brown sugar

1/3 cup flour

1 cup chopped nuts (pecans preferred)

1/3 stick butter, melted

For The Sweet Potato Mixture:

3 cups mashed sweet potatoes

1 cup sugar

1/2 teaspoon salt

1 teaspoon vanilla

2 eggs, well beaten

1 stick butter ( 1/2 cup), melted

Preheat oven to 350 degrees F. Combine brown sugar, flour, nuts and butter in mixing bowl. Set aside. Combine sweet potatoes, sugar, salt,vanilla, eggs and butter in a mixing bowl in the order listed. Mix thoroughly. Pour mixture into buttered baking dish. Sprinkle the surface of the sweet potato mixture evenly with the crust mixture. Bake for 30minutes. Allow to set at least 30 minutes before serving.

Play Dough

2009-11-11T08:53:00.003-07:00

We made this last night for Jaycee to show her cooking talent and to share with her class. We had a great time! :)

Ingredients:

2 cups Flour

1 cup Salt

4 tsp Oil

2 tsp Alum

2 cups Water

Food Coloring

Directions:

Combine flour, salt, oil, alum and water in saucepan, stir over medium heat until thick. Dump out dough onto countertop and let cool until you can easily handle it. Divide into balls and knead food coloring into each ball for desired color. Store in airtight container.

Sugar Cookies

2009-11-04T10:29:00.003-07:00

I found this recipe that claims to be the Lofthouse Cookie recipe online last week and decided to give it a shot. I think it's pretty darn close and Mary thinks these cookies are better than Lofthouse. Let me know what you think. Either way, we had lots of fun decorating them with my whole family. :)

Ingredients:

1 cup Shortening

2 cups Sugar

1 cup Sour Cream

1 1/2 tsp Vanilla

2 Eggs

4 1/2 - 5 cups Flour

pinch of Salt

1/2 tsp Baking Soda

2 tsp Baking Powder

Directions:

Combine shortening and sugar in large bowl, mix until creamy. Add sour cream, vanilla and eggs, mix. In separate bowl, combine 4 1/2 cups of flour, salt, baking soda, and baking powder. Add dry ingredients to shortening mixture 1 cup at a time, adding more flour if needed. Cover with plastic wrap and refrigerate for about an hour.

Preheat oven to 400*. Line cookie sheet with aluminum foil and cooking spray. On a floured surface roll out dough to 1/4-1/3 inch thick. Use cookie cutters to get desired shapes. Transfer to cookie sheet. Bake for 9-10 minutes. Do not over bake. (You don't want to see any browning.) Immediately transfer to cooling racks. Let cool completely then frost and decorate.

Frosting:

2 lb Powdered Sugar

1/2 cup Melted Butter

2 1/2 tsp Vanilla

1/2 cup evaporated milk

1/2 tsp Salt

Food Coloring

Combine all ingredients. Beat until smooth.

Porcupine Meatballs

2009-10-26T12:06:00.002-06:00

Don't you just love it when you text your mom for her delicious Porcupine Meatball recipe, then when she calls you back, she not only wrote it out for you, but also made them for dinner that night? Man! I just love that.

Seriously - one of my all-time favorite dishes!

Ingredients:
1 lb Ground Beef
1 tsp Baking Powder
1 Tbsp Dry Minced Onion
3/4 cup Milk or Water
3/4 cup Uncooked Minute Rice
Dash of Nutmeg
Salt & Pepper to taste
2 cups Cream of Mushroom Soup

Directions:
Preheat oven to 350*. Combine all ingredients except Cream of Mushroom Soup. Form into balls (golf ball size or a little larger.) Put into baking dish. Pour soup over meat. Bake uncovered for 35 minutes then cover and bake 35 minutes more.

German Pancakes w/ Berry Syrup

2009-10-19T11:51:00.004-06:00

German Pancakes:

1/2 cup Butter

6 Eggs

1 cup Milk

1 cup Flour

1 tsp Salt

Preheat oven to 400 degrees. Place butter in 9x13 baking dish and put in oven while it's preheating to melt. In blender combine eggs, milk, flour and salt. As soon as butter is melted pour batter into the baking dish. Bake for 20 minutes or until sides poof up and become golden brown. Serve with Berry Syrup, recipe below.

*** I have never tried baking this in muffin tins before, but this picture looked so delicious I think I'm going to try it. I'll let you know how it goes.***

Berry Syrup:

4 cups berries
3 cups sugar, measured into separate bowl
1/2 box Fruit Pectin
1 cup water

Rinse clean plastic containers and lids with boiling water. Dry thoroughly.

Crush berries thoroughly, one layer at a time. (Press the pulp through a sieve to remove some of the seeds, repeat.) Measure exactly 4 cups prepared berry sauce into large bowl.

Mix sugar and pectin in large saucepan. Stir in water. Bring to boil on medium-high heat, stirring constantly. Boil and stir 1 min. Remove from heat. Add berry sauce; stir 1 min. or until well blended.

Fill all containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Syrup is now ready to use. Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year. Thaw in refrigerator before using.

*** You can use any kind of berries your little heart desires. My personal favorites are: Raspberries, Strawberries, Blackberries, Blueberries, and Chokecherries. I'm willing to bet Apricots or peaches would make awesome syrups too. :)

Momma's Chili

2009-10-07T10:16:00.003-06:00

4 cups dry chili beans (small red beans)

4 quarts water

2 large onions, chopped

1 cup chopped celery

2 green peppers chopped (can be red, gold, or orange)

2 pounds ground beef, browned and drained

2 quarts tomatoes or 6 cans of petite diced tomatoes

3 teaspoons salt

1 can (8 ounces) tomato sauce

2 tablespoons chili powder

2 teaspoons cumin

Pepper to taste

Cover beans with water and soak overnight. Cook until tender, adding sufficient water to maintain level. Saute vegetables in olive oil. Add meat, tomatoes, salt, tomato sauce, chili powder, cumin and pepper and simmer. Rinse beans and put everything together in large pot and simmer four to five hours until flavors blend. Serve piping hot.

**Momma said you can substitute canned beans for dry beans but don't rinse them.

Cinnabon Clone

2009-08-04T15:12:00.004-06:00

I've been meaning to post this for almost 2 months now. Sorry.

This is the recipe from Angie, our second winner in the little contest I held.
Angie says:

My favorite recipes is: A Clone of a Cinnabon. (from allrecipes.com) They are heavenly and pretty easy!

1 cup warm milk (110 degrees F/45 degrees C)
2 eggs, room temperature
1/3 cup margarine, melted
4 1/2 cups bread flour
1 teaspoon salt
1/2 cup white sugar
2 1/2 teaspoons bread machine yeast
1 cup brown sugar, packed
2 1/2 tablespoons ground cinnamon
1/3 cup butter, softened
1 (3 ounce) package cream cheese, softened
1/4 cup butter, softened
1 1/2 cups confectioners' sugar
1/2 teaspoon vanilla extract
1/8 teaspoon salt

DIRECTIONS
Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start. After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon. Roll dough into a 16x21 inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9x13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C). Bake rolls in preheated oven until golden brown, about 15 minutes. While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners' sugar, vanilla extract and salt. Spread frosting on warm rolls before serving.

Thanks Angie!!

Wedding Strata

2009-06-16T10:25:00.005-06:00

My brother, Dave, was one of the winners of my little contest. I begged him for this recipe! It is so delicious! Dave made this Strata for one of our best friends' wedding breakfast. It was both beautiful and delicious!

Ingredients:
1 Pound of Breakfast Sausage
1 Medium Onion, petite diced
1/3 C. Sun-Dried Tomatoes (Non-Oil Packed), minced
1 Dz. Eggs, beaten
1/2 C. Cheddar Cheese (sharp level to taste), shredded
1/2 C. Whole Milk
1 C. Heavy Cream
1 T. prepared mustard
1/2 t. Salt
1 t. Garlic Powder
1/4 t. Pepper
5 T. Butter, unsalted
3-4 C. of Sourdough Bread, diced
12 Oz. Mushrooms, sliced
2 C. Beef Broth or Stock
2-3 T. All purpose Flour
1 T. Thyme (fresh), minced
Additional Salt and Pepper to Taste

Optional Garnish:
1/2 Red Bell Pepper
1/2 Yellow or Orange Bell Pepper
1 Medium Tomato
1/4 t. Garlic Powder
1/8 t. Ground Cumin
Salt and Pepper to Taste

Directions:
In a large skillet, melt 2 T. Butter, sauté Onion until translucent. Add Sun-Dried Tomatoes, and salt and pepper to taste. Continue cooking until Tomatoes are cooked through and any liquid has evaporated from mixture. Add Breakfast Sausage to mixture and cook sausage until browned. Set aside sausage mixture to cool.

Beat 1 Dz. Eggs thoroughly, add in Milk, mustard, 1/2 t. Salt, 1 t. Garlic Powder, and 1/4 t. Pepper. Continue mixing. Beat 1/3 cup of Heavy Cream to soft peaks. Fold in Cream to Egg mixture. Set aside egg mixture.

Place diced bread into a non-greased 9 X 13 pan. Bread should cover entire bottom of pan and fill at least 2/3rds full. Press down bread slightly to fill pan if needed. Place sausage mixture over bread. Pour egg mixture over sausage and bread, coating all areas. Cover and refrigerate casserole overnight, or at least 6 hours.

In a large skillet, melt 1 T. Butter, sauté mushrooms until liquid is released, reserve 1/4 – 1/2 C of mushroom liquid. Continue sauté until liquid has evaporated. Salt and Pepper to taste. Add and melt remaining 2 T. of butter. Sprinkle mushroom mixture with 2-3 T. of Flour, whisk to make roux. Cook mushroom roux for 1-2 minutes, making sure to cook all flour. Add Beef Broth/Stock in thirds, whisking to avoid clumps. Bring soup mixture to boil and thicken to gravy. Add reserved mushroom liquid and bring back to boil. Add 2/3 C of Heavy cream to thickened mushroom gravy, reduce heat and simmer for 5-10 minutes. (Optional: use immersion blender to puree mixture if not wanting mushroom slices in mixture.) Add Thyme and stir. Remove from heat and cool, cover and refrigerate if needed.

Optional Garnish: Petite Dice Peppers and Tomato. Remember to remove seeds and seed liquid from tomato. Mix diced peppers and tomato, season with garlic powder, cumin, and salt and pepper to taste. Refrigerate until needed.

When ready to cook, preheat oven to 325 deg F. Remove casserole from refrigeration and begin to bring to room temperature for 5-10 minutes. Bake casserole at 325 deg F. for 45 minutes. After 45 min of cooking time, sprinkle cheese over casserole and lower temp of oven to 300 deg F. Cook another 25-30 minutes, until cheese is thoroughly melted, but not crispy. Remove from oven and allow 5-10 min to cool and cheese to set before cutting. Slight deflation of Strata is expected.

On Plate, either place Mushroom sauce on plate and place Strata on sauce, or drizzle sauce over Strata. Place 1 t. of optional garnish on Strata if wanted.

Enjoy.

Serves 8-10.

ps - I'll try to track down a picture from the Wedding. Dave's version of Strata is much, much prettier than this one.

And The Winner Is . . .

2009-06-08T15:49:00.003-06:00

Wait. Maybe I should rephrase.

And The Winners Are . . .

This little contest was so fun for me. I am definitely going to do it again. Except next time I will give you more notice, and maybe I'll even do a theme contest. Since only two people entered in time for this contest, I think it's only fair that they both win a $20 gift card to Smiths Marketplace. Yay!

Congratulations to my cute friend, Angie, and my brother, Dave. Thanks for playing along with me. :)

I'll do an official post of each of the recipes.

Savory Bites

2009-06-01T09:09:00.005-06:00

So, my little recipe contest isn't working out so well. I think I'll extend it another 4 days. Maybe people will actually participate if I give them a little time, right? I'll pick the winner on Friday.

In the meantime, however, I'll give you one of my new favorite "recipes". I put quotes around it because it's just something I made up and I don't have exact measurements for it.

Savory Bites . . .

You know when you go on cruises and you sit down for dinner every night, they offer you a variety of rolls? Well, I would usually choose the "savory bite" if it was available. It's just a little nugget of goodness. Here is my version:

Ingredients
1 can large Biscuits (I like to get the buttery kind not the flaky kind)
Grated Parmesan Cheese
Chicken Bouillon (powder, not cubes)
Garlic Powder
Poppy Seeds
Red Pepper

Directions
Preheat oven to 375. Grease baking sheet with oil based cooking spray. Cut biscuits into quarters. Set aside. In a small bowl combine equal parts parmesan cheese, chicken bouillon, garlic powder, poppy seeds and red pepper. (I usually start with about 2 Tbsp of each, then add more if I run out.) Dredge each quartered biscuit in the seasoning mix and place on baking sheet. Once all of the biscuits have been seasoned and placed on the baking sheet, lightly spray the tops with more cooking spray. Bake for 8-10 minutes.

Help!

2009-05-28T09:28:00.003-06:00

I haven't been cooking lately, simply because I've been too busy. Hence, no new recipes. I thought about putting all of the super easy "recipes" up here, but then once I started typing I realized that the easy things don't actually have recipes. Then I got embarrassed and decided to scrap it.

So while I'm searching my own recipes to post, could you do me a favor? Give me some new recipes to try. In fact, lets make a game out of it.

What is your favorite recipe?

Post your favorite recipe and why it's so good in the comment section along with your email address. On Monday June 1, 2009, I'll randomly select a recipe to try and the winner will get a $20 gift certificate to Smiths Marketplace*. Then I'll post the winning recipe on this blog after I've tried it. :)

That sounds fun, right?

Okay, lets do this!

*If you don't live near a Smiths Marketplace, we can pick a different store. Just be sure to leave your email address with your recipe so I can contact you.

Tasty Treats

2009-04-29T09:30:00.004-06:00

I can't believe I waited this long to post this recipe. It is legendary at my house! About 8 years ago Mary, Eliza and I discovered these little pieces of heaven and we've been hooked ever since. However, 8 years ago we had to rely on the handiwork of others because we didn't know the recipe. We would drive 45 minutes (round-trip) at least once a week to one of my favorite sandwich shops, The Village Baker. I don't remember what they call them, but we decided they should be named Tasty Treats. Because they are oh so tasty.
Fast forward 4 years - one evening while flipping through a neighborhood cookbook, Mary found a recipe for Yummy Bars. We tested it out and yes, it was indeed our beloved Tasty Treats!

Ingredients:
1 cup Karo Syrup
1 cup Sugar
1 1/2 cup Creamy Peanut Butter
8 cups Special K cereal
1 bag Milk Chocolate Chips
1 bag Butterscotch Chips

Directions:
Bring Karo syrup and sugar to a slight boil. Add peanut butter and stir until creamy. Pour Special K cereal into a large bowl and pour peanut butter mixture over the top. Stir until completely coated. Press cereal mixture into a a greased jelly-roll pan and set aside.
Melt chocolate chips and butterscotch chips together over medium heat. Pour over cereal and spread out evenly. Let cool. Eat. Sigh. Repeat.

ps - I made these last night with semi-sweet chocolate chips, I'll let you know how they turn out.

French Bread

2009-04-20T15:11:00.003-06:00

Chet's parents, Rich and Brenda, are such fantastic people! They invited me over for Sunday dinner last night and it was super delicious. Brenda made this amazing French Bread and when I asked her for the recipe she told me it was really easy. You know how I love to hear that! :)

I can't wait to make this, maybe I'll even make some tonight. Now that I have a huge Kitchenaid, making french bread should by a snap. :)

Ingredients:

2 packages Dry Yeast

3 Tbsp Sugar

1 Tbsp Oil

2 cups Very Warm Water

1/2 cup Water

1 Tbsp Salt

6 cups Flour

Cornmeal

1 Egg

Directions:

Soften yeast in 1/2 cup water, add 1 tablespoon sugar. Set aside.

Into a large bowl pour 2 cups warm water, remaining sugar, salt, oil, and half of the flour. Stir vigorously 2-3 minutes. Add the yeast and remaining flour. Stir until all ingredients are mixed in.

Allow to rest 10 minutes. Stir down. Let rest 10 minutes. Stir down. Let rest and stir down at 10 minute intervals five times.

Turn dough onto floured board and knead just enough to coat the dough so it can be handled. Divide dough in half. Roll each part into a rectangle about 9x12. Roll long side up like a jelly roll. Pinch end of loaf to seal.

Sprinkle cornmeal onto cookie sheet and arrange loaves, giving room for each to rise. Cover lightly, let rise for 30 minutes. Cut slashes at an angle on top of each loaf. Brush entire surface with a beaten egg.

Bake at 350 for 15-20 minutes.

Pinacolada Smoothies

2009-04-08T10:29:00.004-06:00

My favorite gal Paula Deen has done it again! I have been searching for an alcohol-free Pinacolada recipe ever since I returned from Puerto Rico 2 years ago. The pinacolada's there are absolutely amazing! We tried to recreate them, but couldn't figure out what was missing. Now, I'm not saying this recipe is an exact replica of the PR's pinacolada's, but it's closer than I've ever been before. And I'm happy about that! :)

Ingredients:

2 cups Ice

1 cup Fresh Pineapple

1/2 Banana

3 Tbsp Honey

1 can Unsweetened Coconut Milk

Directions:

You basically just mix it all together and then drink, but I have found that if you crush your ice first then put the fruit in next, the honey on top of the fruit and top it off with the coconut milk, it makes for a much better smoothie. I promise.

ps - This is not the exact recipe that you'll find by Paula Deen. All of the ingredients are the same but I had to play around a bit with the quantities before I thought it was perfect. The key is to not add too much banana because it diminishes the coconut flavoring.

Chicken Cordon Bleu Casserole

2009-04-01T16:12:00.002-06:00

My good friend, Carolee, made this for lunch last Thursday. It was so good I think I went back for thirds. :) When I asked her for the recipe she said she was embarrassed to give to me because it was so easy. I said - What! That's the best kind of recipe! Mmmmm, mmmm, mmmm!

Ingredients:
6 Chicken Breasts, skinned and boneless
2 cans Cream of Chicken Soup
1 cup (8 oz.) Sour Cream
2 cups Ham, diced
1 ½ cups Monterrey Jack Cheese, shredded

Directions:
Steam chicken breasts with water in covered fry pan at 300 degrees. Cut into small pieces. Mix all ingredients in casserole dish. Mix well. Bake uncovered at 350 degrees for 40 minutes. Serve over rice. The recipe freezes well.

Oatmeal Chocolate Chip Cookies

2009-03-24T09:48:00.004-06:00

Hey y'all! I thought it was about time for another cookie recipe. Here is one of my all-time favorites.

Ingredients
1 cup Butter, room temperature
1 cup Sugar
1 cup Brown Sugar
2 large Eggs
2 Tbsp Milk
2 tsp Vanilla
2 cups Flour
1 tsp Baking Soda
1 tsp Baking Powder
1 tsp Salt
1 tsp Cinnamon
2 1/2 cups Rolled or Quick Oats
2 cups Chocolate Chips

Directions
Preheat the oven to 350*. In a large bowl, cream together the butter and the sugars until mixture is light in color. Beat in the eggs one at a time, followed by the milk and the vanilla.
In a medium bowl, stir together the flour, baking soda, baking powder, salt and cinnamon. Gradually beat the flour mixture in to the butter/sugar mixture just until incorporated.
Stir in the oats and half of the chocolate chips.
Drop 1-inch balls of dough onto the cookie sheet, placing about 1 1/2 inches apart so they have room to spread. Individually place remaining chocolate chips on top for an eye-pleasing cookie. (Okay, you don't actually have to do that last step, but honestly, it makes for a good looking cookie! I promise.)
Bake at 350* for 9-12 minutes, until light golden brown.
Cool on baking sheet for at least 1-2 minutes before transferring to a wire rack to cool completely.

Makes about 4 dozen cookies.

If you would rather have raisins instead of chocolate chips, just swap em out. Plus add 1 more teaspoon of cinnamon, it makes them taste better.

Dody's Chicken

2009-03-09T18:06:00.004-06:00

My Grandma Dody's chicken is a family (and Bekah) favorite. It is an uncomplicated Dutch Oven favorite. We have it every summer at Bear Lake and is great with cheesy Dutch Oven Potatoes.

Ingredients:
Flour
Salt
Pepper
Chicken *
Deep Fat (Crisco)

Directions:
Wash the chicken and pat it dry.
Add pepper and a lot of salt to the flour.
Coat the chicken with the flour mixture.
Fry the chicken in deep fat (Crisco) until it is brown**
Drain the grease.
Put a little water in the bottom of the pot and steam the chicken, do not boil.
You will have to continue adding water while the chicken cooks.

*Bone in or boneless will both work.
**Dody always cooks the chicken in a dutch oven.

French Bread Pizza

2009-03-03T10:15:00.004-07:00

French Bread Pizza, in my opinion, is one of the easiest meals to make. You can make it any way you like it, but since this is my blog, I'll tell you how I like it. Plain and simple.

Ingredients:

1 Onion, finely chopped

1 lb Ground Hamburger

Garlic Salt

Pepper

Italian Seasoning

1 can Tomato Sauce

1 loaf French Bread*

Black Olives, sliced

Cheese

Directions:

Preheat oven to 400. Saute onions and hamburger. Add garlic salt, pepper and italian seasoning. While the meat is cooking, spread tomato sauce over sliced french bread (either individual sized slices or length wise). Add fully cooked meat, sprinkle black olives and top with lots of cheese. Bake until cheese is melted.

*If you are cooking for one or two people, I prefer to use frozen garlic bread slices. Just remember to cut back on the garlic salt in the meat mixture or you'll have a garlic overload.

Spaghetti Carbonara

2009-02-26T09:33:00.003-07:00

This is one of my all-time favorite spaghetti meals. Sooooo easy, and of course super duper yummy.

Ingredients:

1 pound Spaghetti

8 oz Bacon

3 Eggs

1 cup Parmesan Cheese

1/2 cup Half-and-Half

Salt and Pepper

Directions:

Fill a large pot with salted water and boil spaghetti according to package directions, until al dente. While spaghetti is cooking, cut bacon into bite size pieces and cook in large skillet until crisp then transfer to a paper-towel-lined plate. In a large bowl whisk together eggs, parmesan and half-and-half. Set aside. Drain the pasta leaving only the tiniest bit of water. Immediately add hot pasta to egg mixture. Add bacon; season with salt and pepper and toss to combine. Don't worry, the heat from the pasta will cook the eggs. Serve immediately. Top with extra parmesan cheese or parsley flakes.

Ham Potato Thing

2009-02-17T10:53:00.004-07:00

This recipe comes to us from Staci's Kitchen. She says:

"This is a comfort food for me. We used to have this after we had a big meal with ham (Christmas or Easter)."

It looks delicious Staci! Thanks for sharing. :)

Ingredients:
4 Potatoes (sliced)
Ham (bite sized pieces)
3 Tbsp Flour
Cheddar Cheese (as much as your heart can handle)
Salt and Pepper
Butter
Milk

Directions:
Place half of the potatoes in a 9x9 pan. Put ham pieces on top of the potatoes. Sprinkle half of the flour and cheese on top. Add salt and pepper. Dot the top with butter.

Repeat.

Pour milk over the whole thing until you can see the milk (just barely!). Bake uncovered at 350 for 1 1/2 hours. (Adjust time depending on the amount of milk you put in.) Make sure you put another pan underneath it in the oven to catch the drips.

Pot Roast

2009-02-05T10:03:00.004-07:00

Last night, for the first time in my life, I made Pot Roast. I know, I know - I don't understand why it took me 27 years to make Pot Roast either. Especially because it's actually quite easy. There really isn't a wrong way to dress up your Pot Roast, but just in case you need some ideas - here is the way I do it.

Ingredients:

Olive Oil

Salted Butter

2 Onions (quartered)

6-8 "Real" Carrots*

Kosher Salt

Fresh Ground Pepper

1 Chuck Roast

32-50 oz Beef Stock

2 Bay Leaves

Rosemary

12-14 small Yukon Gold Potatoes (washed and halved but not peeled)

Directions:

In a large pot or dutch oven heat equal parts of olive oil and butter, about 2 Tbsps each. First, brown the onions in the pot, but try to keep them in the quartered shape. While the onions are browning, cut up your carrots. *Now I said "real" carrots because I think the normal carrots that you have to peel and cut yourself just taste better than the little nubbins. I promise it's true! When the onions are nicely browned on each side, remove from pot and brown the carrots. If you need to add more butter, that's fine, I think it tastes better with a lot of butter anyway. While the carrots are browning, rub kosher salt and freshly ground pepper into the chuck roast. It's really okay to use a lot of salt here because we're not going to use any later. After the carrots are sufficiently browned, remove them from the pot. Add a little more butter and the chuck roast. Brown the chuck roast on all sides then remove from pot. Deglaze the pot with 1 cup of beef stock. After you get all the yummy browned butter and oil off the bottom of the pot, add another cup of beef stock. Add bay leaves and rosemary and stir down in. Put the chuck roast, carrots and onions back in the pot and add potatoes. Then add more beef stock to almost cover everything. Put the lid on the pot then either cook on the stove for a couple of hours, or you can roast it in the oven or even in a crock pot. However you want to do it. Then enjoy.

The end.

Chicken Enchilada Soup ala Janis

2009-01-28T15:35:00.006-07:00

Once again, Janis wowed the WK Thursday lunch group with a fabulous meal. This soup is so delicious! You should probably go home and make it right now - I think I just might. :)

Ingredients
2 Tbsp Cornstarch

2 Tbsp Water

1 (32-oz) can Chicken Broth

2 cups Chicken Breast (cooked and chopped)

1 (15-oz) can Black Beans (rinsed and drained)

1 (14.5-oz) can Diced Tomatoes

1 (11-oz) can Mexican-Style Corn

1 (8-oz) bottle Mild Taco Sauce

1 cup Red Bell Pepper (chopped)

1 (4-oz) can Diced Green Chiles

2 Tbsp Fresh Cilantro (finely chopped)

Garnish

Tortilla Chips

Shredded Cheddar Cheese

Sour Cream

Avocado Slices

More Fresh Cilantro (finely chopped)

Directions
Combine cornstarch and water in small bowl. Stir together chicken broth, chicken, beans, tomatoes, corn, taco sauce, pepper, chiles and cornstarch mixture in large saucepan; bring to a boil, stirring occasionally. Add cilantro. Garnish as desired.
Makes 8 servings.

Staci's Rum Cake

2009-01-12T00:01:00.004-07:00

If Zo had to choose one dessert to take with him on a deserted island it would be Staci's Rum Cake. Many a people have professed their love for this cake.

Cake

1 White/Yellow Cake Mix

1 box Instant Vanilla Pudding (3.4 oz)

4 Eggs

1/2 cup Oil

1/2 cup Water

1/2 cup Rum

Preheat oven to 325*. Grease and flour a bundt pan (DO NOT use cooking spray.) Combine all ingredients in a bowl and mix until completely incorporated. Pour batter in bundt pan and bake for 1 hour.

Glaze

1 stick Butter

1 cup Sugar

1/4 cup Water

1/2 cup Rum

Mix together in a 2 quart sauce pan stirring constantly. Boil for 5 minutes. Pour over hot cake. Let glaze cool. Eat.

Hot Spinach and Artichoke Dip

2008-12-31T12:47:00.006-07:00

This dip is a staple at our house. It is brought to every family party. No one knows where this recipe came from, I got it from Amy, Amy got it from Mary and who knows where Mary got it, because we all know she didn't come up with it on her own. But who cares, the only thing that matters is - it's dang good!

2 pkgs Cream Cheese, room temp.

1/2 cup Light Mayo

1/2 cup Parmesan Cheese, grated

1/2 cup Mozzarella Cheese, grated

1/2 cup Romano Cheese, grated

1/2 cup Spinach, cooked or frozen

2 jars Marinated Artichoke Hearts

2 cloves Garlic, minced

1/4 cup Onion, minced

1 tsp Dried Basil

1/2 tsp Garlic Salt

1/2 tsp Salt

1/2 tsp Pepper

Combine all ingredients in a 8x8 glass baking dish. Sprinkle any left over grated cheese on top. Cover and refrigerate until ready to serve. Bake at 350* for 45 minutes. Serve with slices of a crusty bread or crackers.

Caramel

2008-12-22T17:30:00.004-07:00

Mary and Chet made Caramel the other day and it was soooooo darn good! They got the recipe from Chet's dad - the Candy King. :)

4 cups Sugar

1/2 lb Butter

2 cups White Corn Syrup

1 can Evaporated Milk

1 tsp Vanilla

Combine sugar, butter and corn syrup in a 4 qt saucepan. Bring to full rolling boil that can't be stirred down. Very slowly add evaporated milk, slow enough that you don't lose the boil. Stirring constantly, bring to 245* on candy thermometer. Don't scrape sides of pan. Remove from heat and add vanilla. Chill in greased 9x13 pan.

Spicy Molasses Cookies

2008-12-18T08:59:00.004-07:00

I just made these cookies last night and they are scrum-diddely-umptious! I got the recipe from The Pioneer Woman, you know how I love her. :)

Spicy Molasses Cookies!
Makes 18 cookies

1 cup sugar
3/4 cup Crisco (vegetable shortening)1/4 cup molasses
1 egg
2 cups flour
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1 teaspoon ground ginger
1/4 teaspoon ground cardamom
1/4 teaspoon salt
2 1/2 teaspoons baking soda

Preheat oven to 350 degrees. Mix sugar, shortening, molasses, and egg together until well combined. Dump in dry ingredients, stirring dry ingredients together lightly. Mix together until dough is combined. Roll dough into walnut-sized balls, then generously coat each ball with sugar. Place balls on a baking sheet and bake for 9 to 11 minutes, allowing to bake for about a minute after cookies begin to crack. Remove cookies from baking sheet and allow to cool….though these are delicious while still warm.

So, now I have to tell you, I didn't have any cardamom in my spice cabinet so I went to the store to get some. But guess what? Cardamom costs like $14 for a teeny tiny bottle so I said "pa cha" and went back home to google substitute spices for cardamom. The all powerful internet said that you can substitute nutmeg or mace. Since I didn't have any nutmeg either, I used mace. It's okay to do this, the PW said so. In fact, it's one of her tricks. She said "Note: if you’re missing one of the above [spices], no big deal. I’ve made this before with just cinnamon and a little bit of allspice. Just use what you have, but keep in mind that spices like ground cloves and cardamom are on the strong side!" Another one of the PW's tricks is to coat the cookie balls with sugar, roll them around in your palm again and then coat them a second time. I tried that and she's right, it definitely makes for a better cookie.

Grandma Rose's Fudge

2008-12-10T16:17:00.006-07:00

This is another one of my favorite holiday treats. My mom claims that my Grandma made up this recipe all by herself but who knows if that's actually true. I'll have to wait awhile before I can ask her myself. . . . I hope.

But who cares, right? Whether or not she invented this recipe does not affect how much I love this fudge, or my Grandma, for that matter. I hope you enjoy it as much as I do. :)

2 cups Sugar

1 cup Heavy Cream

1 1/2 squares Unsweetened Chocolate

a little boiling Water

Butter (1 cube should do)

Vanilla

Chopped Nuts (optional)

Grate chocolate and set aside. Combine sugar and cream into heavy sauce pan. Blend being careful not to get sugar built up on side of pan. Put chocolate into center of sugar and cream mixture and pour a little boiling water over the chocolate to help melt. Using a candy thermometer, cook to 224 degrees stirring gently. Pour out fudge on buttered platter to cool. DO NOT scrape sides of sauce pan. Lightly rub butter over the top while it is still warm. After it has cooled, stir with a fork until fudge looses it's luster and turns a lighter brown. It may take 15 to 45 minutes of constant stirring before it will begin to set up. Add vanilla to taste. Also add nuts at this time. Mold into a roll with wax paper around it. Refrigerate or freeze. Slice to serve.

Swedish Meatballs (Kottbuller)

2008-12-02T15:32:00.006-07:00

Christmas Eve is huge at our house - Christmas day is all about being lazy and watching movies, but for Christmas Eve we really bring out the big guns. For all of you who know my family, you know that having Swedish Meatballs on Christmas Eve is essential for a good holiday. These happen to be the essence of our Christmas. Not only are they the most wonderful thing to ever be consumed, but since they are kind of hard to make, these meatballs are only made once a year. Therefore, Swedish Meatballs are a rarity, which we all know, makes them even better.

Let me tell you a sad story: A couple of years ago not all the members of my family were able to make it for Christmas Eve. My mom decided that since we would be missing a few key members of the family that she should postpone the making of Swedish Meatballs until Christmas day. Instead, we ordered Chinese food and had a lazy Christmas Eve. It was horrible!!! It was if we decided to skip Christmas. My poor brother, Josh, will be scarred for life from this most depressing Christmas Eve. He brings it up every year - "remember that time . . ." Yes, Josh. We remember and we will never let it happen again, I promise!

And so, back to the Swedish Meatballs . . .

Meatballs

1 Onion (minced and sauteed)

3 tsp Salt

2 Eggs

1 1/2 lbs Lean Ground Beef

3 slices Bread (broken in pieces)

2-3 Potatoes (boiled and mashed)

1/8 tsp Pepper

3-4 Tbsp Butter

1/2 lb Sausage

add water only to moisten

Mix all ingredients together in large bowl. Form balls and brown in butter in large roasting pan. Transfer to baking sheet or dish. Bake at 325 until done in center.

Gravy

1/2 cup Flour

1 cup Cream

3 cups Beef Consume

Salt and Pepper to taste

Make gravy in the same pan that the meatballs were browned in. Brown flour in the grease, add consume gradually. Add cream. Salt and Pepper to taste. Transfer meatballs back into gravy.

Pumpkin Bread

2008-11-26T09:32:00.003-07:00

This is one of my all time favorites!

1 lg can Pumpkin

4 1/2 cups Flour

1 1/2 tsp Baking Soda

1 1/2 tsp Salt

3 1/2 cups Sugar

2 cups Oil

4 1/2 tsp Cinnamon

1 1/2 tsp Nutmeg

1 1/2 tsp Cloves

5 Eggs

1 1/2 cups Nuts

1 1/2 cups Chocolate Chips

Sift flour, baking soda and salt together, set aside. Combine sugar, oil, spices, and eggs, beat really well. Beat in pumpkin, then add flour mixture slowly. Add nuts and chocolate chips with some of the remaining flour. Grease and flour three loaf pans. Bake for 1 hour at 350*

Cornbread Stuffing with Sausage and Apples

2008-11-19T13:39:00.005-07:00

Here's a Thanksgivingy recipe for you. Josh made this last year and it was completely delightful. Everything you could ever wish for.

1/2 pound Pork Sausage

1 cup Onion, diced

1 cup Celery, diced

2 Tbsp Butter

1 Tbsp Sage

1 Tbsp Rosemary

1 Tbsp Thyme

6 cups Crumbled Stale Cornbread

1 cup Chicken Stock

1 large Apple, peeled, cored and diced

2 Tbsp Parsley, chopped

1 Tbsp Poultry Seasoning

1 tsp Salt

1/2 tsp Pepper

Saute sausage until brown. Remove from pan and place in a large mixing bowl. Saute onions and celery in butter. Add sage, rosemary and thyme. When the mixture is softened, about 3 minutes, put into bowl with sausage. Add the remaining ingredients to the mixing bowl. If mixture is too dry, add more stock. Stuff into turkey and cook, or place in casserole dish and cook about 30-45 minutes at 375.

White Chocolate Raspberry Cookies

2008-11-10T12:15:00.005-07:00

This is such a fantastic recipe! These little white chocolate/raspberry heaven drops are easy to make and they magically disappear....and then you have to go to the gym, but it's worth it!

Ingredients

About 1/2 cup (1/4 lb.) Challenge Butter, at room temperature
1/4 cup sugar
1 teaspoon vanilla
About 1 1/4 cups all-purpose flour
1/4 cup raspberry jam
2 ounces white chocolate, chopped

Instructions

1. In a large bowl, with a mixer on medium speed, beat ½ cup butter, sugar, and vanilla until smooth. Stir in 1¼ cups flour, then beat until dough comes together.
2. Divide dough into thirds. On a floured surface, with the palms of your hands, roll each portion into a 9-inch long rope about 1-inch thick. Place ropes 3 inches apart on a buttered 12" x 15" inch baking sheet. Press your finger into dough to make ½-inch wide indentations at 1-inch intervals along each rope. Spoon ¼ teaspoon jam into each indentation.
3. Bake ropes in a 350°F regular or convection oven until edges are lightly browned, 12 to 15 minutes. Let cool on baking sheet.
4. Place white chocolate in a plastic sandwich bag, pushing to one corner; secure bag just above chocolate with a twist-tie or knot. Immerse corner of bag in a cup of hot water until chocolate is melted. Dry bag, then with scissors, cut off the tip of the corner. Squeeze bag to drizzle white chocolate decoratively across ropes. Chill until white chocolate is firm to touch, about 1 hour, then cut each rope diagonally into 9 slices.

Yield: 27 cookies

PREP AND COOK TIME: About 45 minutes, plus about 1 hour to cool

Per cookie: 59 cal, 49% (29 cal.) from fat; 0.6 g protein; 3.2 g fat (2 g sat.); 7.1 carbo (0.1 fiber); 30 mg sodium; 7.4 mg chol.

Copied from the Challenge Butter website.

Chipotle-Pineapple BBQ Sauce

2008-11-05T09:36:00.003-07:00

This is an excellent sauce to make for your ribs.

This recipe makes 5 gallons of BBQ sauce. That means it will cover a LOT of ribs. I'm guessing that most of you won't need 5 gallons of BBQ sauce, so if you do make the whole batch, freeze what you don't use so you have some for next time. Or just cut the recipe in half - that works too.

4 large Yellow Onions minced

1/2 cup Garlic

1/2 cup Shallots

4 cups Cooking Sherry

1/2 cup Blended Oil

1 gallon Brown Sugar

2 cups Soy Sauce

3/4 can Chipotle Puree

3 cans Pineapple Juice (46 oz cans)

4 cans Apple Juice (46 oz cans)

1 #10 can Ketchup (96 oz)

1 #10 can Chili Sauce

1 cup Molasses

1 cup Yellow Mustard

1 cup Worcestershire Sauce

2 whole peeled Pineapples, sliced and grilled

Salt and Pepper to taste

Saute the onions with the garlic and shallots until brown, add oil if needed. Add the chipotle puree and then deglaze with the sherry and simmer. Add the brown sugar, soy sauce, worcestershire and molasses, simmer until syrupy. Add the apple and pineapple juice and reduce for 20 minutes. (If cooking meat in the sauce, add it now.) Add the rest of the ingredients and reduce until thick.

Baby Back Ribs

2008-10-28T09:54:00.004-06:00

I just realized that we haven't had much meat on this blog lately. This will make up for it. These are the BEST homemade ribs I have ever had! If I had the time and the money I would make them at least once a week. Soooo good!

-Take the ribs and rub them down with a little oil and a BBQ rub consisting of 2 parts Brown Sugar, 1 part chili powder and a little salt or garlic salt to your taste.

-Grill just until caramelized on both sides. Do not over cook. (Grill with some wood chips for an extra smoky flavor)

-Transfer all of your ribs to a dutch oven (or big pot on the stove) and cover with your favorite BBQ Sauce.**

-Cook at a low heat for about 3 hours.

-Pull the ribs from sauce and serve with additional sauce for dipping or covering.

-Eat.

-Lick fingers.

-Mmmmm.

**I'll post the recipe for Chipotle-Pineapple BBQ Sauce next week.

Apricot Snacking Cake

2008-10-28T09:26:00.003-06:00

This is another Ace recipe. Delightful!

2 cans Apricots

2 cups Sugar

4 tsp Soda

1 tsp Nutmeg

1 cup Oil

1 6oz package Chocolate Chips

4 cups Flour

1 tsp Salt

4 tsp Cinnamon

1/2 tsp Cloves

1 cup Brown Sugar

1/2 cup Chopped Nuts

Blend apricots with juice in blender; set aside. In a bowl mix flour, sugar, salt, soda, cinnamon, nutmeg, and cloves. Add oil and blended apricots. Prepare one 9x13 pan and one 8x8 pan. Divide batter between the two pans. Sprinkle brown sugar, chocolate chips, and nuts over the batter. Bake at 350 for 40 minutes.

You can also make this in your dutch oven, just be sure to oil it pretty good before pouring the batter in.

Béchamel Sauce

2008-10-20T10:26:00.005-06:00

This is one of my favorite recipes from the Ace Hardware Cooking Class I attended last week. The Béchamel Sauce is a starter sauce for most white sauces such as Alfredo Sauce or Cheese Sauce.

Béchamel Sauce
1/4 cup unsalted butter
1/4 cup all-purpose flour
2 cups milk
1 small onion studded with 2 Or 3 cloves, optional 1 small bay leaf
dash dried leaf thyme, crumbled
salt and white pepper to taste
nutmeg, to taste

In a medium saucepan, scald milk (heating it until just below boiling point). Simmer, stirring gently with a wire whisk or wooden spoon. Add studded onion, bay leaf and thyme sprig. Cook, stirring, over low heat, 15 to 20 minutes, until smooth and thickened. Meanwhile, in a medium -heavy saucepan make a simple roux sauce with butter and flour. Melt butter over low heat. When butter starts to foam, add the flour all at once, mixing well with a wooden spoon. Cook over low heat 3 to 4 minutes, stirring constantly to incorporate and cook flour. Remove pan from heat and let stand, up to 15 minutes. Strain milk sauce through fine-mesh strainer into the roux. Add salt, white pepper and nutmeg to taste. Makes about 2 cups.

**Add 1 cup Cheddar Cheese to make a delicious cheese sauce. Serve over broccoli, asparagus or add to sliced potatoes and bake for a yummy scalloped potatoes dish.

Apple Dip

2008-10-14T10:47:00.003-06:00

I got this recipe from Sherrie and it is so yummy! Last night I cut up some apples to share this dip with everyone and by the time I got around to "sharing" there were only 3 slices left. Ha ha ha - oopsie! :)

Ingredients:

1 block Cream Cheese

1/3 cup Sugar*

1/3 cup Brown Sugar*

1 tsp Vanilla

Throw the softened cream cheese and sugars in your mixer and blend until it's smooth and all of the sugar has dissolved. Then add the vanilla, mix some more and serve. Easy!

*Sherrie's recipe originally called for 1/2 cup of sugar and 1/2 cup of brown sugar - I like it a little less sweet so that's why I only put in 1/3 cup of each. But it's still super yummy if you want the full sweetness.

Caramel Brownies

2008-10-07T17:27:00.003-06:00

Question:

What is Heaven?

Answer:

Janis' Caramel Brownies

Ingredients:

1 pkg German Chocolate Cake Mix

2/3 cup Evaporated Milk

1/2 cup Butter

1 cup Nuts

1 pkg Caramels

1 pkg Chocolate Chips

Directions:

Melt caramels in 1/3 cup evaporated milk. Set aside to cool. Combine cake mix, butter, 1/3 cup evaporated milk. Press half mixture into 9x13 greased and floured pan. Bake 4 minutes at 350*.

Sprinkle chocolate chips, then caramel mixture then crumble remaining cake mixture on top. Bake 18-20 minutes at 350*. Do not overbake. Cool slightly. Put in fridge 30 minutes to set the caramel.

Trust me - Heaven!

Chicken and Spinach Risotto

2008-09-23T09:45:00.002-06:00

A little while ago Brittney Johnson made this dish for me and it was so darn tasty! I asked for the recipe and she said it came from the Minute Rice box. I googled it online and found the Minute Rice recipe, but I also found a bunch of other risotto recipes, so I kind of tweaked them and mushed them together to form my own. The main difference is the type of rice used. The MR version obviously calls for Minute Rice, while almost all other recipes call for an Italian rice, Arborio, which I used. I made this last night for the Potters and got rave reviews! Even Jaycee loved it, and she is my hardest critic. :)

Ingredients:

1 Tbsp Extra Virgin Olive Oil

Garlic (Fresh, Bottled or Dried - doesn't matter)

1 lb Chicken Breasts, cut into bite sized pieces

4 cups Baby Spinach Leaves

2 cups Arborio Rice

1 cup Orzo Pasta

2 cans Stewed Tomatoes (I like the Italian flavored tomatoes for this dish.)

4 cans Chicken Broth

1 cup Fresh Mozzarella, cut into bite sized squares

Salt and Pepper to taste

Directions:

Heat oil in large deep skillet on medium heat. Add chicken and garlic; cook 10 minutes or until chicken is cooked through, stirring frequently. Combine broth and tomatoes into a separate sauce pan and heat on low, don't boil. Remove chicken from skillet and set aside. Add rice and pasta to skillet and saute until slightly browned. Pour 1 cup of broth-tomato mixture into the rice mixture in the skillet, stir until completely absorbed. Add broth one cup at a time allowing rice to absorb each cup before adding the next, stir continually. Before the last cup of broth is added, add chicken, spinach and mozzarella. Reduce heat to low and allow to simmer until broth is completely absorbed, spinach is wilted and mozzarella is slightly melted. Add salt and pepper to taste, along with any other Italian seasonings you desire. Remove from heat and serve.

Brownie Trifle

2008-09-10T11:29:00.004-06:00

The other day Arin and I went to a Pampered Chef party at Kelly's house, where they made this Brownie Trifle. I liked it so much that I decided to try it out on my family for Tradition Dinner on Sunday. It was sooo good! Everybody loved it! So here is my version.

First, you make brownies. I usually make the boxed kind, but if you're Brittney Bell and you can make super yummy homemade brownies faster than a normal person could even open the brownie mix box, well then, use those brownies for sure. :)

Second, make some pudding. 1 large package of Instant Pudding (Any flavor you want, I prefer chocolate or vanilla. Boring, I know.) Mix it with 1 cup milk then add 2/3 of the cool whip and stir it up. I used 2 small packages of pudding instead of 1 large package because I wanted different flavors for the layers. If you use 2 packages, only add 1/3 of the cool whip to each of the puddings.

Now, get out your cute pampered chef trifle bowl. What? You don't have one? Crazy! Okay okay okay - don't worry, you can buy one at the Pampered Chef party that Arin and I are throwing in November.

Layer 1) 1/2 of the Brownies (completely cooled)

Layer 2) 1/2 of the Pudding

Layer 3) 1-2 crumbled Heath Bars

Layer 4) Caramel Sauce (not too much, just drizzled)

Layer 5) 1/2 of the Brownies

Layer 6) 1/2 of the Pudding

Layer 7) 1/3 of the Cool Whip

Layer 8) 1 crumbled Heath Bar

Layer 9) Caramel Sauce drizzled in a pretty pattern on top.

Now you can either serve it right away or put the lid on it and refrigerate up to 2 days before serving. I actually think it tastes better on the second day because the brownies soak up some of the caramel and pudding. MMMMM!

Maple Syrup

2008-09-04T11:31:00.004-06:00

This recipe comes to us from Chet. I've been asking him for months to post some recipes on here and he's finally done it . . . sort of. :)

Chet made maple syrup for our breakfast one morning and it was soooo tasty. I had no idea that people actually made homemade maple syrup. I've always just had the stuff you buy at the store. Chet thought that was funny because when he was growing up he rarely ever had the stuff from the store.

Boil together:

4 cups Sugar

2 cups Water

Remove from heat and add:

1 tsp Vanilla

1 tsp Maple Flavoring

The quality of the vanilla makes or breaks the syrup. The beter the vanilla, the better the syrup will be.

Thanks Chet!

Stephannie's White Bread

2008-08-28T10:39:00.003-06:00

From Staci:

My sister is the bread queen! In fact, she is forever on roll duty for family parties. This is her regular bread recipe and it's fantastic! You can substitute some of the flour for wheat flour if you'd like bread with a little more substance. other than that, get some freezer jam and eat this hot out of the oven. SO GOOD!

3 cups Hot Water
1/3 cup Oil
1/3 cup Sugar
1/2 Tbsp Salt
1 Tbsp Yeast
6 cups Flour

Blend together all ingredients and knead for 5 minutes. Spray a bowl with cooking spray and place dough in bowl. Cover with west cloth and let rise for 45 minutes. Punch down dough and divide into two loaves and place in greased loaf pans. Cover with plastic wrap sprayed with cooking spray. Let rise another 45 minutes. Remove plastic wrap and bake for 35 minutes at 325*.

Chicken Salad Sandwiches

2008-08-11T10:18:00.003-06:00

This is one of my favorite recipes that Amy makes. She and the kids came out on Saturday to watch the Olympics with us and we decided to make these. So yummy! :)

Ingredients:
Shredded Chicken
Light Mayo
Celery, chopped
Red Onion, chopped
Bon Apetite Seasoning
Pepper

There aren't really specific amounts, you kind of just throw everything together. For the chicken, we usually use the canned chicken you buy at Costco because it's quick and easy, but you can boil and shred your own chicken. Add enough Mayo for your desired consistency. Add chopped celery and chopped red onion for a little crunch. Season to taste.

This chicken salad tastes great on croissants or any other soft roll. Add provolone cheese and lettuce if desired.

*Sometimes I like to add grapes to give it a little sweetness.

Cheddar Cornbread

2008-07-28T10:37:00.003-06:00

This looks delicious!!! I can't wait to try it.

Baking the cornbread in a preheated cast-iron skillet gives it a crisp brown crust and a moist interior. If you don't have one, in step 2, use an 8-inch square metal baking pan instead of the skillet. When the cornbread is baked, let it cool in pan for 15 minutes, then remove and place right side up on a wire rack.

Prep: 15 minutesTotal: 55 minutes

Ingredients
Serves 6

1 cup all-purpose flour (spooned and leveled)
1 cup stone-ground yellow cornmeal
3 tablespoons sugar
1 teaspoon baking soda
1 teaspoon salt
1/4 teaspoon ground pepper
1 1/2 cups low-fat buttermilk
2 large eggs
1 cup shredded cheddar cheese (4 ounces)
2 tablespoons butter

Directions
Preheat oven to 425 degrees. In a large bowl, whisk flour, cornmeal, sugar, baking soda, salt, and pepper; make a well in center of flour mixture. Add buttermilk and eggs to well, and whisk to loosen eggs. Gently incorporate dry ingredients, then mix in cheese.

Place butter in a 9-inch cast-iron skillet; bake until butter is melted. Remove from oven, and tilt to coat bottom and sides.

Pour batter into prepared skillet; bake until golden and a toothpick inserted in center comes out clean, 20 to 25 minutes. Let cornbread cool in skillet at least 15 minutes before cutting. Serve warm or at room temperature. Wrap completely cooled bread in plastic, and store at room temperature up to 1 day.

Courtesy of www.marthastewart.com

Quiche

2008-07-11T10:14:00.003-06:00

Renee made the most delicious quiche for Thursday lunch yesterday. I just had to share the recipe. So good! :)

1/2 pound thick sliced bacon
1 (10 ounce) package frozen chopped spinach
1 (8 ounce) container sour cream
2 (9 inch) unbaked pie crusts
2 tablespoons olive oil
1 onion, finely diced
1/2 pound fresh mushrooms, finely diced
2 cups finely diced smoked ham
8 ounces Monterey Jack cheese, shredded
8 ounces Cheddar cheese, shredded
4 ounces Parmesan cheese, grated
8 eggs
1 1/2 cups half-and-half cream
1 tablespoon dried parsley
salt and pepper to taste

1. Preheat oven to 375 degrees F (190 degrees C). Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain,
crumble, and set aside. Cook spinach according to package instructions.
Allow to cool, then squeeze dry.

2. Heat olive oil in skillet over medium heat. Saute onions until soft and
translucent. Stir in mushrooms, and cook for 2 minutes, or until soft. Stir
in ham and cooked bacon. Remove from heat.

3. In a large bowl, combine spinach, sour cream, salt and pepper. Divide,
and spread into pie crusts. Layer with bacon mixture. Mix together
Monterey Jack, Cheddar and Parmesan, and sprinkle over pies. Whisk
together eggs, half-and-half and parsley. Season with salt and pepper,
and pour over pies.

4. Place pies on baking sheet, and bake on middle shelf in preheated oven
for 40 minutes. The top will be puffed and golden brown. Remove from
oven, and let stand for 5 to 10 minutes.

Bruschetta

2008-07-02T11:48:00.003-06:00

I always thought bruschetta was something really hard to make. Then my friend Janis told me it is actually really easy. She made the best bruschetta I've ever tasted and here is the recipe.

6 roma or plumb tomatoes - chopped
1/2 c. sun dried tomatoes in oil
1/4 c. chopped fresh basil
3-4 cloves minced garlic
2 Tbs. balsamic vinegar
1/4 c. olive oil
1/4 tsp. salt

Let sit at least 30 minutes. Serve on toasted baguette slices topped with mozarella cheese. Enjoy

Orzo Vegetable Salad

2008-06-24T11:21:00.004-06:00

I found this recipe in a magazine and it is seriously tasty. I love eating orzo pasta, especially in the Summer. It's just so light and well, yummy!

Ingredients:

1 cup cooked Orzo Pasta

1 cup lightly steamed and chopped Asparagus

1/2 cup chopped Carrots

1/2 cup sliced Green Onions

1/2 cup chopped Yellow Summer Squash

1 cup chopped Fresh Spinach

1 cup Cherry Tomatoes

1/4 cup low-fat Vinaigrette Salad Dressing

2 tsp. grated Parmesan Cheese

1/4 tsp. Salt

Directions:

Combine the pasta, asparagus, carrots, green onions, squash, spinach, tomatoes, dressing, cheese and salt in a large bowl. Toss to coat with dressing and cheese. Serve with grilled chicken or fish.

Mac & Cheese

2008-06-17T11:21:00.005-06:00

If you are anything like me, then you absolutely LOVE LOVE LOVE Mac & Cheese in any way shape or form! I some how stumbled across this website the other day and I can't wait to try out some of the recipes. Let us know if you try any of them out! Check it out at http://www.macaroniandcheeseandcheese.com/recipes/.

Chinese Kiwi Salad

2008-06-12T15:00:00.003-06:00

I just got back from a fabulous "Thursday Lunch" with the ladies at the WK (my old job). Carolee made this delicious salad and I just had to put it on my blog. Thanks Carolee!!

Salad Ingredients:

1 cup slivered almonds
2 whole chicken breasts, diced
1/3 cup cooked shrimp
1 8 oz can sliced water chestnuts, drained
1 cucumber, sliced
4 kiwi, peeled and sliced
3 green onions, finely chopped
2 quarts torn mixed variety lettuce
2 Avocados sliced

I also used strawberries, red, yellow orange pepper, pineapple, mandarin oranges and cranberries (I think that’s it)... and, of course, I didn’t measure anything...except the dressing!!!

Soy Sauce Dressing:
Combine
1/3 cup cider vinegar
3 Tbl. soy sauce
2/3 cup sugar
I tsp spicy brown mustard
1 large clove garlic, quartered (I use dried minced garlic)
3/4 tsp grated ginger

In an electric blender, whirl ingredients till smooth. Continue
blending and drizzle in 1/2 cup vegetable oil, Makes a generous one
cup of dressing.

Saute almonds in butter over medium-high heat until golden. Remove
from pan and drain on paper towel. Combine chicken with 1/4 cup
soy dressing. Chill at least 1 hour. Arrange chicken, shrimp, water
chestnuts, cucumber, kiwi slices, sauteed almonds, green onions,
avocados, and lettuce each in separate bowls. Let guests design their
own salads on beds of lettuce. Serve soy dressing separately.

Stuffin' Egg Muffin

2008-06-06T17:06:00.004-06:00

These little all encompassing breakfast muffins are completely delightful. I got this recipe off the Kraft Foods Website. So good and so easy. (Wow, I sure do make a lot of good and easy dishes. Maybe I should make that our motto. ha ha ha) I've decided that I'm going to make these for breakfast tomorrow. :)

1 pkg. (6 oz.) Stuffing Mix for Chicken
12 eggs
3 Tbsp. Real Bacon Bits
1/2 cup Shredded Colby & Monterey Jack Cheese

PREHEAT oven to 400°F. Prepare stuffing mix as directed on package, omitting stand time. Spray muffin cups with cooking spray. Press 1/4 cup stuffing firmly onto bottom and up sides of 12 muffin cups, forming about 1/4-inch rim around top of cup.

CRACK 1 egg into each stuffing cup. Sprinkle with bacon bits and cheese.

BAKE 20 min. or until yolks are set. Let stand 5 min. before serving.

Homemade Oreos

2008-05-29T16:10:00.005-06:00

This is one of Staci's recipes - it's super good and extremely easy . . . like usual. :)

Josh and I made these for the first time at the request of our Sunday School class. We asked them what they wanted for winning a game and the girls all shouted "HomeMade Oreo's". Then they began talking about all the different times that it is appropriate to eat Homemade Oreo's and cookie dough . . . which was kinda disgusting and could lead to some very bad habits. Anywho, we made these and they were a big hit. Now, if your on a diet or concerned about losing two pounds these are DEFINITELY not for you.
WARNING . . . these are NOT healthy by any stretch of the imagination.

-Staci Rogers

Cookie
2 Devil's Food Cake Mixes
4 Eggs
1 1/2 cup Shortening

Mix cake mixes, eggs, shortening. Roll into prune size balls. Bake at 350 for 10 minutes. Let cool on cookie sheet.

Filling
9 oz Cream Cheese
3 cups Powdered Sugar
1/2 stick Margarine

Mix filling. Put between 2 cookies. Eat.

Deli Turkey Wraps

2008-05-22T10:11:00.005-06:00

Believe it or not, this was actually my own creation! I know most of you are probably thinking, that really isn't very impressive, but believe me, for me it is! Here are the ingredients:

Spinach Herb wraps (or any kind you want to try)
Deli Turkey
Cream Cheese
Dijon Mustard
Lettuce
Cucumbers
Tomatoes
Sprouts
Avocado
Cheddar Cheese

Just spread the cream cheese and mustard on the wrap. Add lettuce, turkey, and then the rest of the veggies, top with shredded cheese. Fold both ends and then roll it up, cut it in half, and enjoy! As Bekah would say- "Easy-Peasy!" The great thing about these wraps is you can do whatever you want and they will still be good! I really wanted to put crumbled bacon on mine because as we all know, bacon makes EVERYTHING better, but I just didn't feel like putting the effort into it at the time. But in the future when I am feeling more ambitious, I will be adding bacon for sure! Just think about that, a Turkey Bacon Ranch Deli Wrap....DELICIOUS!

Chicken Stuffed with Cheese, Tomato & Basil

2008-05-16T12:01:00.003-06:00

This is a wonderful summer time dish to cook out on the grill. And where did I get it? My favorite gal, Martha, of course! Enjoy!

Ingredients
Serves 4
4 bone-in chicken breast halves (14 ounces each)
1/2 cup packed fresh basil leaves
1/3 cup drained oil-packed sun-dried tomato halves, about 8
2 garlic cloves, peeled
1 teaspoon finely grated orange zest
Coarse salt and ground pepper
2 ounces Fontina or mozzarella cheese, cut into four pieces
2 teaspoons olive oil

Directions
Preheat grill. With a paring knife, cut a 1-inch-long slit in thick side of each breast. Insert knife, and without enlarging opening, carefully work around inside to form a pocket (make sure you do not go through the other side).
On a cutting board, pile basil, sun-dried tomatoes, garlic, zest, 1 teaspoon salt, and 1/4 teaspoon pepper; finely chop. Divide mixture evenly, and spoon into breast pockets, spreading it around. Insert one piece of cheese in each breast pocket.
Close pockets, using 2 to 3 toothpicks per breast. Rub with olive oil, and season generously with salt and pepper. Grill until well browned and an instant-read thermometer inserted in thickest part of breast (avoiding bone) reads 165 degrees. Let chicken rest 5 minutes; remove toothpicks before serving.

You can also bake on a baking sheet in the oven at 450 for 30-35 minutes.

Ben & Jerry's Oreo Mint

2008-05-10T19:26:00.004-06:00

Mary has decided that this is the summer she will perfect the art of ice cream. I believe she can do it, especially after this last week. She made Oreo Mint from the Ben & Jerry's cookbook that Amy and I gave her for her birthday. Seriously the smartest gift we have ever given - times ten! Don't you just love giving gifts that are actually going to benefit you more than the person they were given to? Well, I do. :) Anyway - back to the ice cream - yes, last week Mary made this delectable little delight and I conned her into making it again last night. It really tastes like the real thing. Really! Go ahead and ask Staci, she was totally tricked, she thought we bought it. :)

Here is the recipe:

2/3 cup coarsely chopped Oreo Cookies
2 large Eggs
3/4 cup Sugar
2 cups Heavy or Whipping Cream
1 cup Milk
2 tsp Peppermint Extract

Place the cookies in a bowl, cover and refrigerate.

Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes. Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Pour in the cream and milk and whisk to blend. Add the peppermint extract and blend again.

Transfer the mixture to an ice cream maker and freeze following the manufacturer's instructions.

After the ice cream stiffens (about 2 minutes before it is done), add the chopped cookies, then continue to freeze until the ice cream is ready.

Jerry's Chicken Enchiladas (Modified by Amy)

2008-05-07T10:33:00.005-06:00

If you, like me, believe that true happiness is actually found in the perfect enchilada - well then - look no further! :) Jerry (aka Jarred's dad, aka one of Bekah's most favorite men on the face of this earth, aka chef extraordinaire!) came up with this recipe (I think. If he didn't, I'm giving him the credit anyway because, as I mentioned before, he's one of my all time favorite guys!) Anyway - Jerry came up with this recipe and gave it to Amy (my sister who should have posted this recipe a long, long time ago but didn't because she does not have a computer). Amy then gave it a few little tweaks and has since perfected the recipe. Yes - it really is perfect!

Preheat oven to 350. You will need 10-12 regular sized flour tortillas.

Chicken Mixture
1 Onion diced
1-2 Tbsp Olive Oil
3 cloves Garlic
4-6 Chicken Breasts diced

Sauté onion in olive oil, add crushed garlic and a little salt and pepper. Add chicken to the onions, cook until browned.

Creamy Goodness Mixture
1 pint Sour Cream
4 cans Cream of Chicken Soup
3 1/2 cups grated Cheddar
3 1/2 cups Monterey Jack
2 small cans diced Green Chilies
3 small cans sliced Olives
1 Tbsp Onion Salt
1 1/2 Tbsp Garlic Powder
1/8 tsp Red Chili Flakes

Mix everything together in a giant bowl. After everything is thoroughly combined, scoop out 1-2 cups of the creamy goodness and set aside in a separate bowl. Add chicken mixture to the giant bowl and stir to combine.

Spread a little of the un-chickened creamy goodness (Bekah is obviously typing this!) in the bottom of your baking dish(es). Place a healthy sized scoop (ha ha) of the full mix on a tortilla, roll it up and place in baking dish on top of the goodness. Repeat this process until all of the mix is gone. Then fill in the gaps between the enchiladas with the rest of the un-chickened creamy goodness (ha ha ha).

Topping Stuff
1/2 cup grated Cheddar
1/2 cup Monterey Jack
1 small can sliced Olives

I think this step is pretty self explanatory, but I'll write it down anyway. Put all of the topping stuff - on top. :)

After you have created your enchilada masterpiece, cover it with tin foil and bake for 25 minutes. Then pull the cover off and bake for another 10 minutes. Okay Yummy!!!

Amy usually serves these enchiladas with rice and beans, of course, and I like to add sliced avocados to the top too. Oh my goodness - so good!! I can't take it any longer! I'm going to have to go home and make these right now! Dang it. I told Arin I'd go to Noodles and Co. with her tonight. Okay - tomorrow! I will make these tomorrow! If anyone actually reads this post, which by the way, I am skeptical about because I don't receive any comments, but if you do read this before tomorrow night - please feel free to stop by for some super duper yummylicious enchiladas. Let's say - around 7ish. :)

Staci's Lasagna

2008-04-28T14:02:00.003-06:00

Yesterday afternoon I decided to make Lasagna. It was delicious and so super duper easy. All I did was preheat the oven to 375, pulled the lasagna out of the freezer, opened the box and baked it for 2 hours or so. Yummy!!!!

ha ha ha

I'm guessing that Martha would never ever, ever do that. But if she did - I'd still think she was the coolest!

Here is a real Lasagna recipe that Staci gave me. This one looks super easy like the boxed kind but I bet it tastes a whole lot better! If you can imagine. :)

1 lb ground Beef

3/4 cup Water

2 cans (15 oz) Spaghetti Sauce

1 tsp Salt

1 pkg (8 oz) Lasagna Noodles (uncooked)

1 cup Ricotta or Cottage Cheese

12 oz grated Mozzarela Cheese

1/2 cup grated Parmesam Cheese

Brown ground beef, drain. Add water, spaghetti sauce, and salt; bring to a boil. In 9-x13 pan layer 1/3 of hot sauce, uncooked lasagna, ricotta and mozzarella cheeses; repeat layers ending with sauce. Cover tightly with foil and bake at 375 for 1 - 1 1/2 hours. Take from the oven and sprinkle with parmesan cheese. (Sometimes I put it back in the oven after I put the cheese on to make the cheese melt and get just a little crispy.)

Thanks Staci!

Cucumber Tomato Salad

2008-04-04T11:37:00.008-06:00

I've been trying to think of something to post all week, but I just can't seem to concentrate long enough to actually do it. See, I'm going to San Francisco tonight and I am 100% excited! I'm using up all of my %'s on that, so I have no %'s for recipes.

So . . . here's a no brainer for you. :) I'll post more next week, I promise.

This salad is perfect for spring or summer - yummy, super easy and quite refreshing. My friend Brittney taught me how to make it but I've modified it over the years and now I don't remember the original recipe - ha ha ha - oh well, it's basically the same, I'm sure.

2 Cucumbers chunked
3 Tomatoes chunked
Green Onions
1/2 cup Light Mayo*

Lawry's Seasoned Salt
Dill

Put everything in a bowl and mix it up. :) Add seasoned salt and dill to taste. That's it! Sooooo good!

*You can use regular Mayo if you want, but since you're adding seasonings to it, the light really does taste the same.

Creamy Chicken Pasta Salad

2008-03-24T09:42:00.004-06:00

Last Saturday we had our first BBQ at Steenblik's house to kick off the BBQ Season. It was so much fun! We had tons of food - Pork, Chicken, Salads, Chips & Dips, Fruit and Super Yummy Cake. I decided to make this pasta salad. I got the recipe from Carolee but I modified it just a little. I think it's fantastic! :)

1 pkg Bow Tie Pasta
1 pkg Tortelini
1-2 cups Chicken, cooked and cubed
1 cup Bacon Pieces
1 cup Pineapple Tidbits
1 cup Craisins
1 cup Celery, chopped
1/3 cup Green Onions
1 cup Grapes, halved
1 cup Mandarin Oranges
1 cup Mayo
1/2 bottle Coleslaw Dressing

Cook the bow tie pasta and the tortelini according to the directions on the package. After cooking the pasta, cool completely by running the pasta under cold water. While the pasta is cooking and cooling you can make the rest of it. In a large bowl combine mayo and dressing, then add the rest of the ingredients one at a time mixing after each addition. Add both pastas and mix well to coat everything evenly. Chill and serve.

Avocado Salsa

2008-03-17T14:33:00.005-06:00

I keep forgetting to post this recipe for Brenda, Jarred's sister. I think she asked me for this recipe about 2 years ago and I never wrote it down for her. Sorry Brenda. :( So here it is - finally!!!

I like to make this salsa for almost every party for three reasons: 1) It's extremely good! 2) It's really easy! and 3) It's always a big hit! Please enjoy.

2 cups Pico d'Gallo

2 cans Corn (drained and rinsed)

2 cans Black Beans (drained and rinsed)

2-3 Avocados

2 Limes

Salt & Pepper

Pour the pico d'gallo, corn and beans in a bowl. Cut up the avocados into little chunks and add to the bowl-o-goodness. Squeeze the limes over the bowl while stirring it all up and add the salt and pepper to taste. Easy peasy! :)

I like to serve it with the hint of lime chips.

Texas Sheet Cake

2008-03-17T14:21:00.004-06:00

So I made another FABULOUS! recipe I got from the Pioneer Woman. :) This is her Best Ever Chocolate Sheet Cake recipe (I like to call it Texas Sheet Cake) and it really is the BEST EVER!!! I think I'm addicted to the PW. I check her website everyday to see if she has any new recipes. :) Ha ha ha! Anyway - if you've got about 30 minutes - make this cake - it is super duper yummy!

Combine in a mixing bowl:
2 cups flour
2 cups sugar
1/4 teaspoon salt

In a saucepan, melt:
2 sticks butter
Add 4 heaping tablespoons cocoa. Stir together.
Add 1 cup boiling water, allow mixture to boil for 30 seconds, then turn off heat. Pour over flour mixture, and stir lightly to cool.

In measuring cup, pour 1/2 cup buttermilk.
Add:
2 beaten eggs
1 teaspoon baking soda
1 teaspoon vanilla
Stir buttermilk mixture into butter/chocolate mixture. Pour into sheet cake pan and bake at 350-degrees for 20 minutes.

While cake is baking, make icing:
Chop 1/2 cup pecans finely.
Melt 1 3/4 sticks butter in a saucepan.
Add 4 heaping tablespoons cocoa, stir to combine, then turn off heat.
Add:
6 tablespoons milk
1 teaspoon vanilla
1 lb minus 1/2 cup powdered sugar
Stir together.
Add pecans, stir together, and pour over warm cake.

Here is a link to her website http://thepioneerwomancooks.com/2007/06/the_best_chocol.html
I absolutely love how she takes a picture of every step - it's like you're right there with her. :)

Steakums!

2008-03-12T12:06:00.004-06:00

Oh how I love Steakums! I really don't think there are appropriate words to describe how much I love Steakums. Please enjoy!

First - the Steak part:
2-3 Large Steaks
Spade L Beef Seasoning (found in the meat department)

I usually like to get the cheaper cuts just because they're cheaper. We should ask Zo or Josh for tips on the best tasting cut though. Anyway - tenderize the meat with either a fork (making the Psycho stabbing sound for audio effect) or you can use an actual meat tenderizer thingy. (I obviously do not have one of those otherwise I would know the correct name. ) Rub the Spade L all over the steak - don't be chincy. (Ha ha! I love that word because Bro. Williams says it!)

Second - the Marinade part:
(This brilliant marinade happened one night when all of us were just messing around in the kitchen. Oh that was a fun time!)
Coke
A-1 Steak Sauce
Liquid Smoke (optional)

Pour the Coke and A-1 in a big plastic bag and mix it all around. It doesn't really matter how much or the ratio because it always turns out great! If you're going to add Liquid Smoke to it, however, only add a little - it goes a long way. Then add the steaks. You can marinate them for 20 minutes or over night - depending on how much time you have. The only difference will be potency. I like to continually turn the bag over to make sure all the steaks are getting evenly marinated.

Third - the Cooking part:

After marinating your steaks the desired amount, heat up your skillet and add 1-2 tablespoons butter. Brown the steaks on both sides until a little crispy. Transfer the steaks to a wooden chopping block and cut into strips. It should be pink inside and that's okay - it's what we want. While you are cutting the steak pour a little bit of the marinade in the skillet on high heat, it will reduce just a little. Transfer the steak strips to a baking dish or a jelly roll pan and pour the sauce from the skillet on top. Put steak in the oven until it is done to your taste. Remember that the more you cook it the tougher it will be. Put the rest of the marinade in the skillet and let simmer on low til reduced to a steak sauce consistency. Add water when needed. When Steakums are done, pour the new steak sauce over the top and serve. Yummy! :)

Zucchini

2008-03-12T12:01:00.003-06:00

Now, I know what you're thinking, this is silly - posting a recipe for zucchini. But I just happen to think that this is the most delicious way to prepare fresh zucchini. So there!

All you do is cut up your zucchini (about 2 small zucchinis per person) boil it in salted water with a tablespoon of butter. When ready to serve, drain the water and eat. Simple and good!! :)

That is all.

Twice Baked Potatoes

2008-03-12T11:40:00.003-06:00

The Pioneer Woman inspired me to make an amazing dinner last night. I served Steakums, Twice Baked Potatoes, Zucchini and Apple Dumplings for dessert. Yummy!

Here is the recipe for Twice Baked Potatoes and the link to The Pioneer Woman's website so you can see all of her fun pictures. :) http://thepioneerwomancooks.com/2007/07/twice_baked_pot.html

8 Potatoes

1 cup Bacon pieces

1 cup Butter

1 cup Sour Cream

1/4 tsp Season Salt

1 cup grated Cheese

Pepper

Green Onions

More grated Cheese for top

Preheat the oven to 400. Bake the potatoes for about 1 hour or so. In a bowl combine bacon, butter and sour cream. When the potatoes are done cut them in half and scoop out the inards leaving enough around the edges to keep the shape. Careful they're hot! Put the scooped out inards in the bowl with the butter mixture. Mash everything together with a potato masher. Add season salt, grated cheese pepper and chopped green onions and mash it all together again. Fill up the potato shells and top with more cheese. Bake again in 350 degree oven for 15-20 minutes.

Apple Dumplings

2008-03-11T10:59:00.003-06:00

So while I was blog-stalking today I came across this recipe and it looks absolutely delicious!!! Here's the chain of how I got it - I went through Arin's blog to Holly's blog (that's where the blog-stalking comes in because I've only met Holly a handful of times and I doubt that she knows that I stalk her blog. BUT! I love reading Holly's blog because her life looks so fun and perfect! :) So that makes up for it, right?) then from Holly's blog I found this recipe she posted and a link to the Pioneer Woman Cooks http://thepioneerwomancooks.com/ and here we are. I'm going to scan through all of the Pioneer Woman's recipes but I'll only post links to the ones I love, okay? :)

2 Granny Smith apples

2 cans crescent rolls

2 sticks butter

1 1/2 cups sugar

1 teaspoons vanilla

cinnamon

1 small can Mountain Dew

Peel and core apples. Cut apples into 8 slices each. Roll each apple slice in a crescent roll. Place in a 9 x 13 buttered pan. Melt butter, then add sugar and barely stir. Add vanilla, stir, and pour over apples. Pour Mountain Dew around the edges of the pan. Sprinkle with cinnamon and bake at 350 degrees for 40 minutes. Serve with ice cream, and spoon some of the sweet sauces from the pan over the top.

Grandma Rose's Pumpkin Pie

2008-03-06T21:31:00.004-07:00

My Grandma Rose made this pie every Thanksgiving. She, of course, makes it the best and no one will ever make it better. But - we can try, right? I LOVE this pie! I have never liked pumpkin pie and this is the only pumpkin pie I'll eat. It is so yummy - probably because it's got so many fattening ingredients! I love to eat it for breakfast the day after Thanksgiving. :)

1 envelope Unflavored Gelatin
1/2 cup Sugar
1/2 cup Brown Sugar
1/2 tsp Salt
1/2 tsp ground Cinnamon
1/2 tsp ground Allspice
1/4 tsp ground Cloves
1/4 tsp ground Mace
3/4 cup Whole Milk
2 slightly beaten Egg Yolks
1 cup canned Pumpkin
2 egg Whites
1/4 cup Sugar
3/4 cup Whipping Cream, whipped

Combine first 8 dry ingredients in saucepan. Blend milk, egg yolks and pumpkin in blender until smooth and pour into dry ingredients. Cook and stir over medium heat till mixture boils and gelatin dissolves. Remove from heat and chill till partially set. Beat egg whites till soft peaks form. Gradually add 1/4 cup sugar and beat to stiff peaks. Fold into pumpkin mixture with whipped cream. Pile into crust. Chill till firm.
*Double the recipe to make 3 pies.
**It is very important to wait until the pumpkin mixture is partially set. If you mix in the whipped cream too early the pie will be runny. If you mix in the whipped cream too late, the pie will be lumpy. Time it just right.
***Most importantly - Enjoy!

Pie Crust

2008-03-05T09:37:00.006-07:00

David asked me to post this Pie Crust awhile ago - sorry it took so long. I got this from Emeril Lagasse and I happen to think it is fantastic!

3 1/4 cups Flour
1 tsp salt
1/2 cup cold Butter
2/3 cup cold Lard
4-5 Tbsp Ice Water

In a mixing bowl, combine the flour and salt. Add the butter and lard and work it in your hands until it resembles coarse crumbs. Add the water, a little at a time, using your hands until the dough comes together in the palm of your hand. Do not over work the dough. Cover the dough with plastic wrap and refrigerate for 30 minutes. Remove the dough from the refrigerator and place on a lightly floured surface. Roll out the dough to desired thickness.

**I like to cut the butter and the lard into small squares, it makes the dough easier to mix into crumbs. It really is important not to overmix the dough. Even if it is falling apart when you start to roll the dough out it will make the crust better in the end. This recipe goes perfectly with Grandma Rose's Pumpkin Pie! I usually bake the crust while the pumpkin pie mixture is setting up, this way it has plenty of time to cool before pouring the pumpkin pie in.

Chicken Noodle Soup

2008-02-29T16:35:00.005-07:00

I've been asking Arin to post this forever but she's really busy with her own blog, so I'll post it for her. This is the BEST! Chicken Noodle Soup I have ever had! I have to give credit where it is deserved - Arin's Mom. Thanks for making such a delicious soup, Kathy! :)
2 Chicken Breast
1 can Chicken Broth
1 (12oz) bag frozen Egg Noodles
1 tsp Garlic Powder
1 can Cream of Mushroom Soup
Salt & Pepper
1-2 Bay Leaves
Cayenne Pepper
Milk
1-2 Tbsp Cornstarch
Carrots
Onions
Celery

1. Fill large pot half full of water. Bring to boil with the chicken. Reduce to simmer. Add salt, pepper, onion, carrots, and chicken broth. Cook until chicken is tender.

2. Remove chicken and let cool. Boil water again and add the egg noodles. Cook noodles according to package directions.

3. Meanwhile mix soup with a little milk and add to noodles. Mix cornstarch with a little milk and add to soup. Add shredded chicken back to soup and cook a little longer until the soup thickens up. Add more cornstarch to make it thicker if desired.

4. Enjoy!

**Bekah prefers to use Cream of Chicken Soup instead of Cream of Mushroom Soup just because she's "allergic" to mushrooms. :)

Rolled Flank Steak

2008-02-26T14:58:00.010-07:00

This is another recipe I got from my favorite gal Martha. :) It looks super fancy but is actually really easy to make.

1 1/2 pounds Flank Steak
2 tbsp Olive Oil
2 tbsp Balsamic Vinegar
2 cloves Garlic, crushed
1/2 cup Mozzarella Cheese, shredded
1/3 cup Green Onions, sliced
1/4 cup Roasted Red Peppers, cut into

thin strips
Coarse Salt and Freshly Ground Pepper

Preheat oven to 450 degrees with rack in center. Between two sheets of plastic wrap, pound steak to 1/2-inch thickness with a meat mallet or heavy skillet. Using a sharp knife, score the steak on one side in a cross-hatched pattern. In a large bowl, whisk together oil, vinegar, and garlic. Marinate at least 20 minutes or up to overnight.
Remove steak from marinade. Lay steak on cutting board, scored side down, with a short end facing edge of work surface. Cover steak with cheese, green onions, and peppers, leaving 1/2-inch border on the long sides and 2-inch border at the far short end. Season with salt and pepper. Starting from closest side, roll up tightly. Using kitchen twine, tie steak crosswise. Season with salt and pepper.
Place, seam side down in a baking dish or on a rimmed baking sheet, and roast until juices run clear, 35 to 40 minutes for medium rare. Let rest 10 minutes, and remove string before slicing.

Banana Bread

2008-02-25T10:29:00.003-07:00

Yesterday I noticed that my mom has some really brown bananas sitting on her counter. I'm sure you already know, brown bananas make great bread. Here is a recipe I got from my cousin, Liza. It is the easiest banana bread you'll ever make. It's soooo good too! The key is baking it in a pie tin so it bakes evenly. I think I'll make some tonight with those brown bananas. :)

Ingredients:

1/2 cup Butter

1 cup Sugar

3 Bananas

2 Eggs

1 tsp Vanilla

1/2 cup Milk

2 cups Flour

1 tsp Salt

1 tsp Baking Soda

1 tsp Baking Powder

Directions:

Mix sugar and butter in bowl. In blender blend bananas, eggs, milk and vanilla, pour into sugar and butter. Mix all together. Mix in the rest of the ingredients. Pour into two greased pie tins. Bake at 350 for 30-35 minutes. Enjoy!

Limeade

2008-02-21T12:01:00.004-07:00

Over the last few weeks we've been planning our next cruise to the Caribbean! I wanted to post a recipe for Pina Colada's (aka the most amazing drink known to man!) but I haven't found the perfect recipe yet. Zoseph has come really close but I think the only way to actually get the real thing will require another trip to Puerto Rico. I'm in!

Anyway - since I didn't have the perfect Pina Colada recipe I decided to post the perfect Limeade recipe. Josh makes this the best (sorry Staci, he's just got the touch) and it is just tasty, Tasty, TASTY!!! :)

1 large Lime with smooth skin

1/2 cup Sugar

2-3 Tbsp Sweetened Condensed Milk

3 cups Water

Wash and scrub the lime. Cut off the ends of the lime and cut into 3 pieces. Place lime pieces in blender. Add sugar, sweetened condensed milk and water. Cover blender and pulse at least five times on high speed. Strain the limeade through sieve to remove the rinds. Pour over ice.

*Raspberries, strawberries, pineapples or coconut can also be added to the lime mixture before blending.

Josh found this recipe and it's fantastic. It tastes like the Limeade from Rodizio. This recipe, however, does not save, whatever you make you need to be able to drink at the time. Funny story - I once made this for my parents and I got the recipe mixed up in my head and instead of putting in 3 cups of water, I put in 3 cups of milk. It was still pretty good, just a little frothy! - Staci

Egg Drop Soup

2008-02-18T17:12:00.004-07:00

Here is another recipe I made for our "Chinese Night". :) This is one of Emeril Lagasse's recipe and it is super easy and super delicious. Just a very simple soup.

6 cups chicken stock

1/2 cup thinly sliced green onions

1/4 cup chiffonade spinach leaves

4 shiitake mushrooms, stems removed, wiped clean, and thinly sliced

1 teaspoon soy sauce

Pinch finely ground white pepper

2 large eggs, lightly beaten

In a medium saucepan, bring the stock to a simmer. Add 6 tablespoons of the green onions, the spinach, mushrooms, soy and white pepper. Return to a bare simmer and cook for 3 minutes. Stirring with a fork or chopstick, gradually add the eggs in a slow steady stream. Cook until the eggs are set, stirring to create shreds or ribbons of the eggs, 1 minute.

Remove from the heat. Ladle into bowls, garnish with the remaining 2 tablespoons of green onions, and serve immediately.

** I added carrot shavings and peas to my soup. Not only, did the carrots give it a nice color, they were also very tasty.

Fortune Cookies

2008-02-17T10:50:00.004-07:00

Today we made a chinese food meal. It was so fun! I made the fortune cookies, they didn't turn out this pretty, but they sure would good. :) I got the recipe from the Food Network.

2 egg whites, room temperature
6 tablespoons butter
1/4 cup sugar
1/2 cup flour, sifted
1/4 teaspoons vanilla extract

Cut a stencil out of a plastic coffee can lid in the shape of a 3-inch disk. Whip the egg whites until stiff and chill. In a mixer, cream the butter, then add the sugar and continue mixing. Add the flour and blend in, then add the vanilla and blend again. Add the chilled egg whites and mix on low until well incorporated and the batter is smooth. With a small offset spatula, spread batter through the stencil so it is a circle onto a silpat or parchment paper, about 6 per cookie sheet. Bake in a preheated 350-degree oven until light golden brown, 7 to 8 minutes. Quickly remove the pan from the oven and one at time place a fortune across the center with a bit hanging out. Fold cookie circle in thirds over fortune with flaps only slightly overlapping each other. Turn over and bring opposing sides together and pinch. Let cool.

** You have to fold the cookies really fast because the cookies cool down right when you take them off the cookie sheet.

Pork Chops with Peach Sauce

2008-02-15T17:11:00.007-07:00

This is a recipe Josh found and he tried it out on all of us. One word: De-freakin-licious!!

3 Peaches
Butter (cold and hard)
Balsamic Vinegar
Pepper
Rosemary
4 Pork Chops
Water

Quarter 2 peaches. Add 1 teaspoon butter to a hot saute pan. Place the peaches flesh side down in the pan. Reduce heat to medium and leave peaches for 2-3 minutes on each side. After both sides of flesh have been browned/blackened turn off heat and place the peaches skin side down. Cover in 2-4 Tablespoons of Balsamic Vinegar. Toss the peaches in the vinegar and allow the vinegar to reduce almost to a syrup. Remove the peaches from the pan and set aside.

Season pork chops with pepper and rosemary. (Add salt right before they are seared.) Sear the pork chops in hot pan. Place pork chops on grill for about 10-15 minutes. Use pan with pork drippings to create sauce. Remove pan from heat. Peel and finely chop 1 peach. Stir peach with pork drippings. Add half cup water and 2-4 Tablespoons balsamic vinegar. Stir until mixed well. Add 1 Tablespoon cold, hard butter and swish in pan until melted. Plate the pork with 2 quartered pieces of glazed peaches and cover with sauce.

Chocolate Cupcakes with Peanut Butter Frosting

2008-02-14T09:47:00.004-07:00

Okay, I know I've said this time and time again, but I absolutely LOVE the Food Network! One night, a few months ago, Zoseph and I were being fat - just sitting around watching show after show on the Food Network. We were about to turn it off when they announced this recipe, Chocolate Cupcakes with Peanut Butter Frosting, would be featured on Barefoot Contessa with Ina Garten. It sounded delicious so naturally we kept watching and Oh Boy! are we glad we did. The cupcakes are great but the frosting is what stole our hearts! :) It is phenomenal!!!!

12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature

2/3 cup granulated sugar

2/3 cup light brown sugar, packed

2 extra-large eggs, at room temperature

2 teaspoons pure vanilla extract

1 cup buttermilk, shaken, at room temperature

1/2 cup sour cream, at room temperature

2 tablespoons brewed coffee

1 3/4 cups all-purpose flour

1 cup good cocoa powder

1 1/2 teaspoons baking soda

1/2 teaspoon kosher salt

Kathleen's Peanut Butter Icing, recipe follows

Chopped salted peanuts, to decorate, optional

Preheat the oven to 350 degrees F. Line cupcake pans with paper liners.

In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and 2 sugars on high speed until light and fluffy, approximately 5 minutes. Lower the speed to medium, add the eggs 1 at a time, then add the vanilla and mix well. In a separate bowl, whisk together the buttermilk, sour cream, and coffee. In another bowl, sift together the flour, cocoa, baking soda, and salt. On low speed, add the buttermilk mixture and the flour mixture alternately in thirds to the mixer bowl, beginning with the buttermilk mixture and ending with the flour mixture. Mix only until blended. Fold the batter with a rubber spatula to be sure it's completely blended.
Divide the batter among the cupcake pans (1 rounded standard ice cream scoop per cup is the right amount). Bake in the middle of the oven for 20 to 25 minutes, until a toothpick comes out clean. Cool for 10 minutes, remove from the pans, and allow to cool completely before frosting.
Frost each cupcake with Peanut Butter Icing and sprinkle with chopped peanuts, if desired.

Kathleen's Peanut Butter Icing:

1 cup confectioners' sugar

1 cup creamy peanut butter

5 tablespoons unsalted butter, at room temperature

3/4 teaspoon pure vanilla extract

1/4 teaspoon kosher salt

1/3 cup heavy cream

Place the confectioners' sugar, peanut butter, butter, vanilla, and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work. Add the cream and beat on high speed until the mixture is light and smooth.

**ps - I usually just make cupcakes from a Devils Food cake mix and add 1 cup of prepared pudding to the cake, bake as directed on the box, then frost with the Peanut Butter frosting. So Good!!

Warm Cheese Beef Dip

2008-02-12T10:08:00.002-07:00

I was looking through my recipes to pick out one to post today and I came across Warm Cheese Beef Dip. Almost immediately my mouth began to water! I wish I had some right now! I got this recipe a few years ago from, Lindsey, a friend from work. This dip is the perfect appetizer - it's so delicious and it's easy to make. Another great thing about this dip is that you can make the dip a couple days ahead of time and then just bake it the night you're going to serve it.

8 oz softened Cream Cheese
1 cup Sour Cream
8 oz grated Sharp Cheese
2 oz sliced dry Beef
1/4 cup Onion
1/2 cup fresh Parsley
1 Shepard Loaf or large Bread Bowl

Mix together cream cheese and sour cream, beat until smooth. Add sharp cheese. Finely chop beef, onion and parsley and add to cheese mixture. Beat together.

Cut off top of Shepard loaf, dig out inside and fill with dip. Replace the top of the loaf and wrap in foil. Bake for 1 1/2 hours at 350.

Serve with crackers.

**You can usually find the sliced beef in the tuna aisle. It comes in a small bottle - Amour.