Thursday, August 19, 2010

Carmel Sauce

OK ladies, here is the recipe for carmel sauce. I got this sauce recipe from Emma. So thanks Emma.

2 Cups brown sugar
1 cups karo syrup
1 cup butter
Mix to a boil. Then add 1 can sweetened condensed milk. Stir till slightly thick and add 1 tsp. vanilla.

for Carmel popcorn, just use 1/2 cup butter and boil to soft ball stage. Then pour over popcorn.

Saturday, August 14, 2010

Fiesta Pasta Salad

here is the pasta salad recipe from the BBQ last night.

12 oz. twisted pasta cooked and drained
1 can olives drained and chopped
1 can garbanzo beans drained
1 can corn drained
1 can black beans drained
1 red onion diced
red or green pepper chopped
1 package fiesta ranch dip
2 cups mayonnaise
2 cups buttermilk

Mix the mayonnaise, buttermilk and fiesta ranch dip. All all the ingredients into a bowl and mix together. Add cheese, tomatoes or avocado.

Tuesday, July 20, 2010

Flourless Peanut Butter Chocolate Chip Cookies

I got this recipe from someone John did work for. It is amazing. It tastes just like regular peanut butter cookies. The great thing, they are gluten-free!!!

1 cup peanut butter
1 cup brown sugar
1 egg
1 tsp. vanilla
1 cup chocolate chips.

Bake until golden brown and puffed about 10 minutes at 350 degrees.

Texas Sheet Cake

Bring to a boil:
2 cubes butter
1 cup water
4 Tblsp. cocoa

Pour into mixing bowl and add:
2 cups flour
2 cups sugar
1/2 tsp. salt

Beat well and add:
2 eggs
1/2 cup canned milk
1 tsp. soda

Beat well and pour into an 18X12 inch cookie sheet. Bake at 400 degrees for 20 minutes. While cake is baking make frosting:

1 cube butter
1/3 cup milk
2 tblsp. cocoa
Bring to a boil and add 1 lb. of powdered sugar and 1 tsp. vanilla. Beat until smooth. Frost cake while still warm.

Thursday, June 10, 2010

Dessert for a Crowd

Here is the recipe for the cake from our Relief Society Dinner.

1 white cake mix (plus ingredients to make the cake mix, use the whole egg instead of just egg whites)
1 (8 oz) packages of cream cheese, softened
2 cups powdered sugar
1 (8 oz) container of cool whip
1 pkg. Danish Dessert
Mix cake mix according to the package. Spray the bottom on a jelly roll pan ( 13 x 18) . Pour batter into pan and spread evenly.
Bake at 350 degrees for 20 minutes. Let cool completely.
With a mixer, blend cream cheese and powdered sugar together. Add cool whip and beat until smooth and creamy.
Spread mixture on top of cooled cake.
Mix up Danish dessert according to package directions, add strawberries and spoon on top of cake.
Cut into pieces and serve.

Tuesday, March 30, 2010

Healthier Slow-Cooker Chicken Tortilla Soup

I got this from

1 lb bonless, chicken, cut into strips
1 (15 oz) can whole peeled tomatoes, mashed(I just used whatever kind I had)
1 (10 oz) can enchilada sauce
1 med onion, chopped
2 cubanelle peppers, chopped (I didn't use)
2 cloves garlic, minced
2 cups water
1 (14.5 oz) reduced sodium chicken broth
1 tsp cumin
1 tsp chili powder
1 salt
1/4 tsp black pepper
1 bay leaf
1 (10 oz) pkg frozen corn( I just grabbed a couple handfulls)
1 TBSP cilantro(I used dried)
1-2 TBSP lime juice
7 corn tortillas
vegetable cooking spray

1. Place chicken, tomatoes, enchilada sauce, onion, peppers, and garlic in crockpot. Pour in water and broth, lime juice and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn & cilantro. Cover & cook on low for 6-8 hrs or high for 3-4 hours.

2. For torilla strips: Preheat oven to 400 degrees. Lightly coat both sides of tortillas with cooking spray. Cut into strips & spread on baking sheat.

3. Bake until crisp, about 10-15 min. Serve soup with tortilla strips.

Sally's Soup

6-8 potatoes
1/2 c each broccoli, cauliflower, carrots, steamed
2-3 C. chicken(I did 2-3 breasts)
10 C. water
8-10 boulion cubes(I used low sodium chicken broth instead of the water & cubes)
1 lb velveeta(I used 1/2 pound)
2 C. noodles ( I think I used a little less)

1. Cook chicken in crockpot for 4-5 hours in water.
2. When chicken is almost ready, peel & boil potatoes.
3. Drain potatoes. Steam other veggies in microwave or however you do it.
4. Add all ingredients in a large pot and simmer until warmed through and cheese it melted. You might need more water/broth depending on how much noodles & veggies you put in it.

I got this recipe from my friend Sally. My kids really like it.

Tuesday, March 9, 2010

Marinated Chicken

This is the best chicken and it is sooooo easy.

1/2 cup soy sauce
1/2 cup Italian dressing
garlic salt
onion salt

Mix the soy sauce and Italian dressing together. Put 3/4 cup dressing in ziploc bag with chicken and let it marinate for 4 hours. Sprinkle chicken with onion salt and garlic salt, Then bake at 350 for 30-45 min. basting often, or grill on grill out-side.

Thursday, February 25, 2010

Whole Wheat Bread

3 Cups Hot Tap Water
1/3 Cup Oil
1/3 Cup Honey
1 T. Salt
2 T Vital Gluten
1 T. Dough Enhancer
2 T. Instant Yeast (add along with first two cups of flour)
7-8 Cups Freshly Milled Whole Wheat Flour

For half and half bread, I use 4 cups white flour and 3-4 cups wheat. We really enjoy the half and half.
Put first six ingredients into Bosch mixer and then start adding flour and yeast. Turn mixer to speed 2 and allow to knead for 10 minutes, adding additional flour or water if needed. Shape into 2-3 loaves and put into greased pans and let raise until doubled (1 to 1 ½ hours). Bake at 350 degrees for 30-35 minutes.

Friday, October 16, 2009

Sugar Cookies

I love this recipe of sugar cookies. It is from the Better Homes and Gardens Cookbook

1 Cup Butter
1 Cup shortening
21/4 cups sugar
3 tsp. baking powder
3 eggs
3 tsp. vanilla
1/2 tsp. salt
6 cups flour

Beat butter and shortening, add sugar,baking powderand a dash of salt. Beat till combined. Beatineggandvanilla andthen flour.

Roll and cut into shapes and bake at 375 for 7-10 minutes.

Frost with Powdered sugar frostig:

1/4 cups shortening
1/2 tsp salt
2 tsp. vanilla
3 cups powdered sugar
1/4 cup milk

Mix shortening, salt and vanilla and 1/3 of sugar. Add milk and remainig sugar. Mix until smooth and creamy.

Fresh Pumpkin Pie

2 Beaten Eggs
1 1/2 Cups fresh Pumpkin*
3/4 Cup sugar
1/4 cup brown sugar
1/2 tsp salt
1 1/2 tsp pumpkin pie spice
1 3/4 cup evaporated milk
9" deep dish raw pie shell

Combine all the ingredients together and pour into raw pie shell. Bake at 425 degrees for 15 minutes and then 45 min - 1 hour at 350 degrees. Cook until knife insterted in the middle comes out clean.

To use your pumpkin cut into pieces and bake on a cookie sheet at 350 degrees until fork tender. Scrape off pumpkin and blend in blender.

Pumpkin Chocolate Chip Cookies

Pumpkin Chocolate Chip Cookies

2 eggs
1 c. oil (1/2 c. oil & 1/2 c. applesauce)
*1 (16 oz.) can pumpkin (or 2 cups fresh)
2 tsp. milk
2 c. sugar
1 tsp. salt
2 tsp. soda
2 tsp. vanilla
4 tsp. baking powder
2 tsp. cinnamon
4 c. flour
1 pkg. chocolate chips

Cream together eggs, oil, and pumpkin. Then add and mix together remaining ingredients. Drop by spoonfuls onto greased cookie sheet. Bake at 375 for 10 minutes.

*I substituted banana squash for pumpkin and the cookies tasted great! Anyone wanting a banana squash to try this out with, please ask I have plenty :)

Friday, September 11, 2009

Butternut Squash Layer Cake

1/2 cup butter, softened
1 cup sugar
1 cup packed brown sugar
2 eggs
1 cup mashed, cooked butternut squash
1 teaspoon maple flavoring
3 cups cake flour
4 teaspoons baking powder
1/4 teaspoon baking soda
1/2 cup milk
1 cup chopped walnuts (optional)

Browned Butter Frosting
3/4 Cup butter
6 Cups powdered sugar
4-5 tbsp. milk
2 tsp. vanilla

In a mixing bowl, cream the butter and sugars. Add eggs, one at a time, beating well after each addition. Add squash and maple flavoring; mix well. Combine flour, baking powder and baking soda; add to creamed mixture alternately with milk. Stir in walnuts. Pour into two greased and floured 9-in. round baking pans.
Bake at 350 degrees F for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool 10 minutes before removing from pans to wire racks.

For frosting
In a small saucepan heat butter over low heat until melted. Continue heating until butter turns a light golden brown. Remove from heat. In a large mixing bowl combine powdered sugar, 4 tbsp milk, and the vanilla. Add browned butter. Beat with an electric mixer on low speed until combined. Beat on medium to high speed, adding additional milk, if necessary to reach spreading ocnsistency. Spread between layers and over top and sides of cake.

Wednesday, August 19, 2009

Best-Ever Potato Soup

6 bacon strips, diced
3 cups cubed peeled potatoes
1 can (14-1/2 oz) chicken broth
1/2 cup chopped onion
1 tblsp dried parsley flakes
1/2 tsp. each celery seed, salt and pepper
3 tblsp all-purpose flour
3 cups milk
8 oz. process cheese (Velveeta,) cubed
2 green onions, thinly sliced, optional

In a large saucepan, cook bacon until crisp, drain. Add potatoes, broth, carrot, onion, parsley, celeryseed, saltandpepper. Coverand simmer until potatoes are tender, about 15minutes.

Combine flour and milk until smooth; add to soup. Bring to a boil; boil and stir for 2minutes. Add cheese, stir until cheese is melted and the soup is heated through. Garnish with green onions if desired.

Maple-Glazed Ribs

here is a recipe I got from a cook book from the Library. I haven't tried it yet, but needed to return the book.

3 lbs. pork spareris, cut intoserving-sizepieces
1 cup maple syrup
3 tblsp. orange juice concentrate
3 tblsp ketchup
2 tblsp soy sauce
1tlp dijon mustard
1 tblsp worcestershire sauce
1 tsp curry powder
1 garlic clove, minced
2 green onions,minced
1 tblsp sesameseeds, toasted

place ribs, meatysideup, on a rack in a greased 13X9in aking pan. Coverpan tightlywith foil. Bake at 350for 1 1/4 hours. Meanwhile combine thenext nineingredientsina a saucepan. Bring to a boil overmedium heat. Reduce heat; simmer for 15 min. stirring occasionally.

Drain ribs; removerack andreturn ribs to pan. Cover with sauce. Bake, uncovered for 35minutes basting occasionally. Sprinkle with sesame seeds justbefore serving.

Friday, August 14, 2009

Soda Pop Ice Cream


2 cans Eagle Brand sweetened condensed milk
6 (10 oz.) orange soda pop or 1 - 2 liter

Pour orange soda into ice cream freezer and add Eagle Brand milk. Stir it up with long handle spoon and freeze. NOTE: Any flavor soda can be used for variations of flavor.

Saturday, August 8, 2009

Zucchini-Coconut Cookie Bars

Zucchini-Coconut Cookie Bars

3/4 cup margarine, softened
1/2 cup white sugar
1/2 cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1/2 teaspoon salt
1 1/2 teaspoons baking powder
3/4 cup flaked coconut
3/4 cup chopped pitted dates
3/4 cup raisins
2 cups grated zucchini

1 tablespoon margarine, melted
2 tablespoons milk
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1 cup confectioners' sugar
1 cup finely chopped walnuts

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
In a large bowl, cream together the butter, white sugar, and brown sugar. Mix in eggs and 1 teaspoon vanilla until fluffy. Sift together the flour, salt, and baking powder; stir into the creamed mixture. Stir in the coconut, dates, raisins, and zucchini. Spread batter into the prepared pan.
Bake in preheated oven for 35 to 40 minutes. To make icing, mix together melted margarine, milk, 1 teaspoon vanilla, cinnamon, and confectioners' sugar. Drizzle icing over the bars while still warm. Sprinkle chopped nuts over icing. Cut into bars when cool.

Monday, August 3, 2009

Herb-Stuffed Pork Chops

We had this the other day, and it was to die for!

I just used a box of stove top stuffing, but here is the recipe for theres.

3/4 c. chopped onion
1/4 c. chopped celery
2 Tblsp. butter
2 Cups day-pld bread cubes
1/2 cups minced fresh parsley
1/3 cups evaporatedmilk
1 tsp. fennel seed, crushed
1-1/12 tsp. salt,divided
1/2 tsp. pepper divided
6 rib or loin pork chops
3/4 cup white wine or chicken broth

In askillet,saute onion and celery in butter until tender. Addbread cubes, parsley, milk, fennel, 1/4 tsp salt and 1/8tsp. pepper; toss to coat. Cut apocketineach chopby slicing from the fat side almostto the one. Spoon abiyt 1/4 cup stuffing into each pocket. Comine the remaining salt and pepper;rub over chops.

Ina skillet, brown the chopsinoil; transfer to a slow cooker. Pour wint or broth over the chops. Cover and cook on low for 8-9 hours or until meat juices run clear.

We made gravy with the drippings in the crockpot and served with mashed potates.


Sunday, July 19, 2009

Chicken Paprika

This is from a booklet of recipes from our previous wards' Home, Family and Personal Enrichment Evenings.

Brinn says it is her new 2nd favorite dish.

4-5 lbs chicken
1 1/2 cups water*
2 chicken bouillon cubes
2 medium tomatoes peeled and chopped*
1 green pepper -diced
1/2 cup chopped onion
2 Tbsp paprika
1 clove garlic
1/4 tsp oregano
salt and pepper to taste

***I used a quart of stewed toatoes in place of the water and chopped tomatoes***

Combine and cook in crokpot 4 to 5 hours or more (depending on desired tenderness).
Remove chicken.
Mix approximately 1/4 cup flour with 1/4 cup water as thickening agent.
Add this to sauce in crockpot.
Mix in about 8 0z container sour cream.
Put chicken back into the sauce.

I served over noodles and steamed cauliflower as a side. Tasty!

Tuesday, July 14, 2009

Ice Cream Dessert

This is a recipe from my mother-in-law--Mark doesn't like nuts/coconut so I just add more rice krispies.

1 cube butter, melted
1 C. brown sugar
1 C. coconut
1 C. nuts(my mother-in-law uses pecans)
2 C. rice krispies

1/2 gal ice cream(usually vanilla)

1 pkg danish dessert
frozen raspberries

Mix first set of ingredients together in a large mixing bowl. Press firmly into a
9x13 pan reserving 1/3 cup for the top.

Soften the ice cream( I like to let it stand a little on the counter, then put into a large bowl and kind of mash it until it's spreadable)and spread gently on top of the crust.
Sprinkle reserved crumbs for top.

Make the danish dessert according to the package stirring in the raspberries.

To serve cut out squares and then pour danish dessert on the top.


Friday, June 12, 2009

Mini Cheesecakes--Eagle Brand cookbook

1 1/2 C graham cracker crumbs
1/4 C. sugar
1/4 C. butter, melted
3 (8 oz) pkgs cream cheese, softened
1 (14 oz) can Eagle sweetened condensed milk
3 eggs
2 tsp vanilla

Preheat oven 300 degrees. Prepare muffin tins with liners.
Combine crumbs, sugar, and butter.
Press crumbs in equal portions into liners & press.
In a large bowl, beat cream cheese until fluffy.
Gradually beat in sweetened & condensed milk until smooth.
Add eggs & vanilla; mix well.
Spoon equal amounts into liners(I use a pampered chef large sized scoop)
Bake 20 minutes or until cakes spring back when lightly touched.
Cool. Chill & garnish as desired(I usually used raspberry pie filling).

Makes about 2 dozen
These are great for baby showers, etc.

Thursday, May 14, 2009

Banana Bread

1/2 C gran. sugar
1/2 C brown sugar
1/4 C butter(softened)
1 egg
3 TBSP sour cream
2 lg bananas, mashed
1/2 tsp vanilla
2 C flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt

Grease & flour pans.
Cream sugars and butter. Add egg & mix. Then add bananas, sour cream, & vanilla.
Add dry ingredients and mix. Pour into prepared pans until 1/2-2/3 full. Sprinkle with sugar on top.
Bake @ 375 for 40-45 minutes or until toothpick comes out clean.

Tuesday, May 12, 2009

Marinated Chicken Bake

1/2 cup italian dressing
1.2 cup soy sauce
6 bone-in chicken breasts
1/8 tsp. onion salt
1/8 tsp.garlic salt

Combine salad dressing and soy sauce. Pour 3/4 cup into a large resealable bag. Add chicken refrigerate for 4 hours turning serveral times. Refrigerate remaining sauce for basting.

Place chicken skin side up on a rack in a roasting pan. Sprinkle with onion and garlic salt. Bake uncovered at 350 for 45-60 minutes basting occasionally with reserved marinade.

Also great on grill.

Sweet Pork Chops

8 boneless pork chops
2 tslp. vegetable oil
1/2 cup brown sugar
1/2 cup sweet onion, chopped
1/2 cup barbecue sauce
1/2 cup ketchup
1/2 cuphoney
1/2 cup french dressing

Brown chops in oil. Place in baking dish. Combine remaining ingredients and pour over chops. Bake at 350for 40-45 minutes.

Salisbury Steaks

1 lb. ground beef
1/2 cup dry bread crumbs
1/2 cup milk
1 egg
salt and pepper
1/4 cup onion, finely diced
1 tsp. worcestershire sauce
1/8 tsp. garlic powder
1/4 cup mushrooms

Combine meat with remaining ingredients except mushrooms. Shape into 5-6 patties. Cook patties in a skillet. Place cooked patties in a baking dish and keep warm in the oven. Prepare gravy with meat drippings. Stir in sliced mushrooms. Pour gravy over steaks.

Deluxe Beef Stroganoff

1 1/2 lb. stew meat
3 tbsp. oil
1/2 c. flour
salt and pepper
1 tsp. garlic powder
1 medium onion
1 cup mushrooms,sliced
2 tsp. beef bouillon
1 cup milk
2 tsp. worcestershire sauce
1 cup whipping cream
hot cooked egg noodles

Heat oil in a large skillet. Blend flour and seasonings in a large bag. Toss beef in flour mixture to coat well. Cook meat, onions, and mushrooms in hot oil until onions begin to turn clear. Disolve bouillon in 1 cup water. Blend remaining flour mixture with water. Add to beef and onions and cook and stir over medium heat until a smooth paste forms Slowly stir in milk and cook over medium heat until thickened and bubbly. Add worcestershire sauce and cream (you can substitute canned milk) and continue cooking until thickened. Sere over hot cooked egg noodles.

Tuesday, May 5, 2009

Saucy Pork Chops

I made this alot until I was pregnant with K&B. The one time I experienced a food aversion... haven't made it since. Jack asked me to make it again last week. We had it tonight and I still like it!

Heat oven to 350*

Saute pork chops with onions until brown.
Place in baking dish.

Sauce :
mix 2 cans Cream of Chicken Soup
1/2 cup ketsup
2 tsp Worchestershire sauce

Pour sauce over meat.
Bake 1 hr.
Serve over rice.

Monday, May 4, 2009

Yellow Cake

2 1/2 C flour
2 1/2 tsp baking powder
1/2 tsp salt
2/3 C butter
1 3/4 C sugar
1 1/2 tsp vanilla
2 eggs
1 1/4 C milk

Grease & flour 9x13 pan or two 8" rounds.
Combine dry ingredients & set aside.
In a large mixing bowl beat butter for 30 seconds. Then add sugar and vanilla and beat well.
Add eggs, adding one at a time & beating for 1 minute each.
Add dry mixture & milk alternately beating on low speed after each until just combined.

Bake at 375 for 30-35 minutes or until toothpick comes out clean. Cool on wire rack.

Strawberry Banana Trifle

1 (14 oz) can sweetened condensed milk
1 C cold water
1 sm. pkg instant vanilla pudding mix
2 C whipping cream, stiffly whipped
1 pt. strawberries, sliced
2 bananas, dipped in Lemon Juice or fresh fruit, etc
1 pound cake( I used the yellow cake recipe from Better Homes & Gardens)

additional slices of strawberries & bananas for garnish

In a large bowl, combine sw/cond milk and water.
Add pudding mix & beat well.
Chill 5 minutes.
Fold in whipping cream, then bananas & strawberries.
Line side & bottom of 3 1/2 quart glass serving bowl with cake slices(I just served cake & pudding seperate so left-overs would be usable)
Spoon pudding mixture over cake. Cover & chill.
Garnish with extra slices of fruit.

Hot Pizza Dip

1(8oz) pkg cream cheese, softened
1 tsp Italian seasoning
1 C mozzarella cheese, shredded
3/4 C Parmesan cheese, grated
1 (8oz) can pizza sauce
2 TBSP green pepper, chopped
2 TBSP green onion, thinly sliced

breadsticks or chips for serving

In mixing bowl, beat cream cheese & seasonings.
Spread in ungrased 9 in microwave safe pan.
Layer 1/2 of each of the cheeses, pizza sauce, other half of cheeses, then top with peppers & onions.
Microwave 3-4 min, turning 2-3 times.

Pineapple Berry Banana Slush

1/2 gal of pineapple sherbet(I used Meadow Gold--it has real pineapple pieces in it)
1 sm pkg of frozen raspberries
2 bananas quartered and thinly sliced
2 L of Sprite

Let sherbet soften for 10-15 minutes in a large bowl. Then stir in raspberries and bananas.
Place in container and freeze--I did it in the morning to be served in the evening--about 12 hrs.

When ready to serve, put in bowl and pour sprite over it. Break up chunks if necessary.

Wednesday, April 29, 2009

Tuesday, April 28, 2009

Farewell party for Courtney

Just a reminder to all the ladies in the ward. There is a good-bye party for Courtney Saturday May 2nd at Emma's home from 7-8:30pm. Come and gab and enjoy some good refreshments. If you feel so inclined, you may bring some goodies to share, but you don't need to feel obligated. Just come & enjoy good company.

Wednesday, April 8, 2009

Bird Nest Cookies

I thought this was a fun easter project/dessert :)

1 pkg. funfetti cake mix
1/3 c. vegetable oil
2 eggs
1+ cups flour
1 container frosting (plus green coloring if desired)
8 oz. coconut (plus green food coloring)
jelly beans/robins eggs/easter candy

In a large bowl combine cake mix, vegetable oil, eggs, and 1 cup flour. Mix together until the dough is stiff (you might need to add a little extra flour.) Roll into a 1" ball and press thumb into center. Build sides up a little if needed. Bake at 375 degrees for 6 minutes. Cookies flatten slightly while baking. You might need to use the end of a spoon to repress the indent.

While cookies are baking put coconut into a ziplock bag and add a few drops of green food coloring and shake until coconut is completely green and pour into a small bowl.

When cookie has cooled spread frosting around top and sides. Press cookie (frosting side down) into green coconut. (You may want to make sure sides are coated as well).

Then add jelly beans, robins eggs, or easter candy into center of cookie and enjoy!

Tuesday, April 7, 2009

Marinated Chicken Bake

We just tried this recipe tonight. Everyone thought it was great. I think it would be great on the grill as well.

1/2 c. italian dressing
1/2 c. soy sauce
6 bone-in chicken breasts (I used boneless)
1/8 tsp. garlic salt
1/8 tsp. onion salt

Combine salad dressig and soy sauce. Pour 3/4 c. into a large resealable bag and add chicken. Refrigerate for 4 hours turning several times. Refrigerate remaining sauce for basting.

Place chicken skin side up on a rack in a roasting pan. Sprinkle with onin and garlic salt. Bake uncovered at 350 degrees for 45-60 min. astig occasionally with reserve marinade.

Thursday, March 26, 2009

French Toast Casserole

This is a breakfast dish you make the night before and it's very Yummy.

1 - loaf of french bread
1 - 8 0z cream cheese (I like to use spreadable)
12 eggs
1 c. milk
1 tsp vanilla
pinch of salt

Prepare the night before:
Slice the french bread lengthwise into thirds, spread cream cheese on each third, cut into cubes, place in a greased 9x13 dish tightly. Then sprinkle with cinnamon/sugar. Mix eggs, milk, vanilla and salt, pour over bread. Then cover and place in fridge over night.

In the Morning:
Pull out casserole, preheat oven for 350 and bake for 30-40 mins. until it feels hollow.

While cooking prepare Syrup:
(You could easily half this)
2 - cubes butter
2 c. sugar
1 c. buttermilk
1 tsp. soda pinch of salt
1 tsp. vanilla
In a pan bring butter, sugar, buttermilk and salt to a boil. Then remove and add vanilla and soda.

Once casserole is done, cut into squares and serve with syrup on top.

Wednesday, March 25, 2009

Peanut Butter Cheesecake Brownie Babies

Here are the brownnies from Book Club today. I got this recipe from the Kraft Magazine.

1 pkg (19 to21 oz.)brownie mix (I used my own recipe for brownies which is also on this blog)
1 pkg (8 oz.) Cream cheese, softened
1/3 cup sugar
1 egg
1/4 cup peanut butter
1/2 tsp. vanilla
1 1/2 cups cool whip
20 maraschino cherries

Heat oven to 350 degrees. Prepare brownie batter as directed on package. Spoon into 20 paper-lined muffin cups.

Beat cream cheese, sugar, egg, peanut butter and vanilla with mixer until blended. Spoon 1 rounded Tbsp. into center of batter in each cup, pressing lightly into batter. Bake 30 min. or until centers are set. Cool.

Serve topped with cool whip and cherries.

Saturday, February 14, 2009

Flourless Cake

I finally found a flourless cake that is so yummy. I guess this is a delicatessen that they serve in really rich restaurants and on cruise ships.

8 oz. squares semisweet chocolate
1/2 cup butter
3/4 cup sugar
3 eggs, beaten
1 tsp. vanilla

Preheat oven to 300 degrees F. Grease an 8 inch round cake pan, and dust with cocoa powder.

Melt chocolate and butter, and then stir in sugar, and beaten eggs and vanilla. Pour into prepared pan.

Bake in preheated oven for 30 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completly. Slicescan also be reheated before serving. Serve with cool whip or vanilla icecream.

Monday, February 9, 2009

Chicken Soup

I got this recipe from my mom. It is delicious!! We served with the home-made muffins below.

6 c. chicken broth
1/2 c.diced carrots
1/2 c. diced celery
1small onion diced
1 bay leaf
1/2 c. rice (I think next time I will try 1 cup)
salt and pepper to taste
Left over chicken or ham (I used canned chicken from Costco)

Bring broth to a boil and add rest of ingredients. Cover and simmer for 20 minutes until vegetables are soft.

Makes 8 servings


Sift together into a mixing bowl
2 C. Flour
1/2 C. sugar
3 tsp. baking powder
1/2 tsp. salt
1/4 c. shortening
1 egg
1 c milk

Stir just until ingredients are blended. Fill greased muffin cups 2/3 full. Bake until golde brown for 20-25min at 400 degrees.
Makes 12 muffins

Wednesday, February 4, 2009

Slushy Punch

This is the punch that was served at last night's activity with Alicia Richmond

1 1/2 cups unsweetened pineapple juice
1 ripe medium banana
1/2 cup sugar
6 oz. frozen orange juice
1 tablespoon lemon juice
1 1/3 cups water
1 2-liter lemon-lime soda

In a blender combine pineapple juice, banana, sugar, orange juice concentrate, and lemon juice. Cover and blend till smooth. Stir in the 1 1/3 cups water. Transfer to a 9x13 glass baking dish. Cover and freeze overnight.

To serve, let mixture stand at room temperature about 20 minutes. to form a slush, scrape a large spoon across frozen mixture; spoon into a punch bowl. Slowly pour soda down side of bowl; stir gently to mix.

*Also makes a great smoothie. Put frozen mixture into blender, add apple juice and peach yogurt and blend! Yum.

Thursday, January 15, 2009

Emergency Preparedness Education Day

Hi all. Lynette Longmore has asked that I post this on the blog. The High Priests are hosting an Emergency Preparedness Education Day for the whole ward on Saturday, March 7 from 4-6:00 p.m. She would like anyone who has recipes that utilize food storage items to post them and then they will compile them. Thanks and happy cooking!!!!

Tuesday, January 6, 2009

Asian Orange Chicken

This orange chicken almost tastes like Panda Expresses. My family all loves it!

1 1/2 cups water
2 Tbsp fresh squeezed orange juice (from concentrate will work but fresh squeezed tastes best)
1/4 cup lemon juice
1/3 cup rice vinegar
2 1/2 tblsp. soy sauce
1 Tbsp grated orange zest
1 cup packed brown sugar
1/2 tsp. minced ginger root
1/2 tsp minced garlic
2 Tbsp chopped green onion
1/8 tsp red pepper flakes

3 Tbsp cornstarch
2 Tbsp water

2 boneless skinless chicken breasts, cut into 1/2 inch pieces
1 cup flour (or Rice flour)
1/4 tsp. salt
1/4 tsp. pepper
3 Tbps. olive oil

1. Pour into saucepan 1 1/2 cups water, orange juice, lemon juice, rice vinegar, and soy sauce; and set over medium-high heat. Stir in orange zest, brown sugar, ginger, garlic and chopped onion Bring to a boil. Remove from heat, and let cool 10 to 15 minutes.

2. Place chicken pieces into a resealable plastic bag. When contents of saucepan have cooled, pour 1 cup of sauce into bag Reserve remaining sauce. Seal bag, and refrigerate at least 2 hours.

3. In another resealable plastic bag, mix the flour, salt,and pepper. Add marinated chicken pieces,and shake to coat.

4. Heat the oil in a large skillet over medium heat Place chicken in skillet, and brown on both sides. Remove to paper towels,and cover with aluminum foil.

5. Wipe out the skillet, and add the sauce. Bring to boil over medium-high heat. Mix together cornstarch and 2 tbsp water, and stir into sauce. Reduce heat to medium low; stir in chicken pieces,and simmer, about 5 minute, stirring occasionally.

Ranch Pork Chops

So I found this recipe on the Hidden Valley Ranch Web-site. SUPER EASY and GOOD

1 pkg. 10 oz. Ranch dip
1/4 tsp black pepper
6 pork chops
Dash Paprika

Mix ranch dip and black pepper. Rub onto pork chops sprinkle with paprika and bake at 450 degrees for 20 -25 min. Turning once.

Saturday, December 6, 2008

Peppermint desert

Here is the desert recipe from our Enrichment night

8 C. mini marshmellows
1 pkg candy canes crushed
2 (16 oz.) whipped cream

Line 13X9 in baking pan with plastic wrap. Mix all ingredients together and pour into pan. Freeze overnight. Drizzle with chocolate sauce and whip cream. We also had this on top of a brownie last night. It was really good that way too.

Lion House Rice Pilaf

2 Tblsp. butter
1 cup uncooked rice
1/4 c. minced onion
1/4 c. minced celery
2 cups hot chicke broth
2 Tblsp chopped parsley
1/4 c slivered almonds
Melt butter in hot pan. Add rice, onionand celery; stir and cook until slightly brown. Add chicken broth. Cover and simmer on low heat until moisture has been absorbed and riceis tender. (About 20 min.) Add parsley and almonds just before serving.

Lion House Chicken Cordon Blue Sauce

1 can cream of chicken soup
1/2 cup sour cream
1 tsp. lemon juice
warm and serve over chicken cordon blue

Lion House Chicken Cordon Blue

Here is the Lion House Chicken Cordon Blue (Not what we had at the Enrichment night)

4 chicken breasts pounded to 1/8" thick
8 slices of ham
4 slices swiss cheese
Salt and peper to taste
thyme or rosemary to taste
1/4 c. melted butter
1/2 c. corn flake crumbs

Pound chicken breasts to 1/8" thick. Roll ham around swiss cheese and place on chicken breast. Roll and secure with toothpicks. Roll in butter and then in corn flake crumbs. Bake uncovered at 400 degrees for 40 min.

Tuesday, December 2, 2008

Amazing Lemon Pepper Chicken

12 chicken tenders( I usually cut up 3-4 chicken breasts)
1/4 lb butter
2-4 tsp. grated lemon peel
4 TBSP fresh lemon juice
2 C. whipping cream
4 TBSP white cooking wine or white grape juice concentrate
Parmesan cheese
salt & pepper

1. Cook chicken in large skillet with butter. Salt and pepper chicken. Cook until lightly browned and cooked through.
2. Place chicken in a glass 9 x 13 pan. Set aside.
3. Dump out some of remaining butter in the skillet, leaving a little to mix with sauce.
4. Turning heat to low, add lemon peel, lemon juice, and white grape juice to skillet. Slowly add whipping cream, stirring constantly. Salt and pepper sauce. When heated through, pour over chicken tenders.
5. Shake parmesan cheese generously over top. Bake in oven on low broiler for 7-12 minutes(mine cooks fast, so I always check around 5-6 minutes). Top will be lightly browned from broiler.
6. I serve over rice. Salad, green beans, etc goes great with this meal. Or Mark's favorite side--fresh pineapple.

This is a sister-in-law's neighbor's recipe. It's yummy!

Girl Scout Thin Mints

Chocolate Cookie Wafer Ingredients:
1 18.25 oz pkg Betty Crocker Chocolate Fudge Cake Mix
3 TBSP shortnening, melted
1/2 C. cake flour, measured then sifted(I just used all-purpose)
1 egg
3 TBSP water(I used more but I forgot to measure)
Nonstick cooking spray

Mint Coating:
3 12 oz pkg semi-sweet chocolate chips(I always use milk chocolate)
3/4 tsp peppermint extract
6 TBSP shortening

Directions for wafers:
1. Combine the cookie wafer ingredients in a large bowl, except water. Stir.
2. Add water a little at a time, until dough forms(similar to sugar cookie dough consistency before it's refridgerated).
3. Cover and chill 2 hours.
4. Preheat oven to 350 degrees. Spray cookie sheets.
5. On a lighly floured surface(I usually use parchment paper with a little flour on top--I waste less flour this way), roll out a portion of dough until it is 1/16" thick(I never measured but I think mine is thicker).
6. Cut out circles using a lid from a spice container that is 1 1/2" in diameter. Arrange the cut circles on sprayed cookie sheets.
7. Bake 10 minutes. Remove and cool completely.

Directions for mint coating:
1. Combine chocolate chips, peppermint extract, and shortening in a large microwave safe bowl. Heat on 50% power for 2 minutes. Stir gently. Microwave 1 more minute on 50% power. Stir. If needed repeat in 30 second intervals at 50% power. Also, if during dipping process you may heat coating up at 30 sec. 50% power.
2. Using a fork, dip wafers in chocolate coating. Tap fork on side of bowl to get excess chocolate off. Place on parchment paper on a cookie sheet.
3. place cookie sheet in freezer for 5-10 minutes until firm.
4. Store in freezer.

I got this recipe several years ago and it's Mark's favorite.

Wednesday, November 19, 2008

Crumby Chicken

It may have been a fluke but my birdie eaters all devoured this and my husband said it was good too! Not just a kid pleaser!
4-6 Chicken Breast or tenders if desired ( I cut into bite sized pieces)
1 cup bread crumbs (plain or seasoned) ( I had plain)
1/3 cup cheddar cheese, shredded
1/4 cup butter, melted
1-2 cloves garlic, minced ( Iused garlic salt since I had no cloves that day)

Preheat oven to 350* . Mix bread crumbs and cheese in a pie pan or similar container. On a separate plate mix the melted butter with the garlic. Dip chicken into butter/garlic mixture, coating thouroughly, and then place into crub cheese mixture coating it completely. Place breaded chicken onto baking dish sprayed with cooking spray. Repeat for all other chicken breasts. Pour any remaining butter and crumb mixture onto the tips of the chicken. Bake for 30-35 minutes or until done. Served with baked potatoe and salad. Ranch and BBQ sauce to dip if desired!

Thursday, November 13, 2008

Sweet Smokey Chicken Legs

So I tried this recipe tonight. It was a hit. Super Easy too.

2 med. onions sliced
3 lbs. chicken legs
1 1/2 - 2 tsp. hickory smoked salt (I just used regular salt)
1/2 C. ketchup
1/2 c. maple syrup
1/4 c. vinegar
2 Tblsp. mustard

1. Place onion a greased 9X13 baking dish, arrange chicken in a single layer over onions. Sprinkle with salt.

2. Combine remaining ingredients. Pour over all, completely coating chicken.

3. Bake uncovered at350 degrees for 1 hr. basting several times.

Monday, November 10, 2008

Easy Beef or Chicken Marinate

1/2 C. worcheshire sauce
1/2 C. lime juice
1/2 C. La Victoria Taco Sauce (we like mild)
1 large clove garlic minced

I like to use this with pork chops in the crock-pot, then serve with rice and sauted veggies. I have also done it with pork or beef spare ribs. It's good with pita pockets and sauted veggies too. Depending on the cut of meat and your crockpot, the time varies. I usually buy pork chops from Costco and cook it on high for 2-3 hours then on low another 2-3 hours until very tender.

If you need more sauce to cover your meat in the crockpot, then just add 1/4 C. of each ingredient at a time until desired amount.

Thursday, November 6, 2008

Easy BBQ Bake Pork Chops

I found this recipe on-line and it is so easy!!!! Very good too.

5 Pork Chops
salt and pepper
BBQ Sauce

Put about one inch of water in bottom of pan, add a layer of chopped onion in water. Salt and pepper each chop and place on top of onion. Add a few more onions on top of pork chops and then add water to cover. (I used dehydrated onions and it tasted wonderful)

Bake at 450 F for about 1 hour. When nearly done, remoe from oven, drain liquid and pour BBQ sauce over meat evenly. Return to oven for about 3-5 minutes on broil or long enough to brown BBQ sauce.

Saturday, October 25, 2008

Bill Haslam's Chicken

This is the chicken Alan made for the dutch oven cook off. You may have a heart attack reading it!! Worth every calorie!!

2lbs margarine
1 lb butter
4 eight piece chickens
14 inch dutch oven
Salt, or lowreys season salt, pepper to taste

Mash the 2 lbs of margarine into the bottom of the dutch oven before it is heated. Layer the chicken pieces with salt and pepper on each layer, this is a recipe you don't stir. When all chicken is in the dutch oven add the butter to the top in thin slices.

When the butter and margarine mix and become clear (not milky looking), pull off bottom heat within 10 min, to avoid burning, Top heat ok to brown top layers.

Friday, October 24, 2008

Leslie's Italian Tortellini Soup

This is Kelly Mousley's recipe from the ward cookbook. So many of you moved in after it was published, I thought I'd add this. Matt says it's the best soup he's ever had!

4 (14 1/2 oz.) cans stewed tomatoes
2 (14 1/2 oz.) cans low-salt beef broth or bouillon
2 Tbsp. chopped fresh basil (or more)
1/2 tsp. freshly ground pepper
1 medium zucchini, halved and thinly sliced
3/4 lb. fresh or frozen green beans
3/4 lb. Italian sausage (loose), browned and drained (1/2 of sausage may be hot)
8 oz. fresh or frozen tortellini with cheese
1 tsp. minced garlic
3/4 tsp. oregano

Combine tomatoes, broth, basil, and pepper in large stock pot and bring to a boil. reduce heat. Add remaining ingredients and cook approximately 10 to 15 minutes, until tortellini is tender. Serve with grated Parmesan cheese.

(You can always adjust the recipe to how spicy your own kids like things. I like to cook this in the crockpot and add the zucchini and tortellini near the end.)

Thursday, October 23, 2008

Olive Garden Alfredo Sauce (or really close)

1 tbl margarine
2 cloves garlic (pressed) or 1 tsp garlic powder
1 tbl flour
1/4 tsp salt
1 1/3 cup milk
2 tbl cream cheese
1 1/4 cup grated parmesan cheese or 1/2 cup dried
1 tsp dried parseley (optional)
4 cups cooked pasta

melt margarine and add cream cheese in sauce pan, add flour, garlic and 1/4 tsp salt. Add milk parsley and parmesan cheese. Stir until sauce thickens serve over pasta.

Apple Cider Cheese Cake

10 oz canned apple pie filling
1 9 in graham cracker crust
8 oz cream cheese softened
4 Tbl sour cream
4 pkg instant spiced cider beverage mix
6 oz whipped topping
1/4 cup granola

Spread apple pie filling into pie crust

Mix cream cheese, sour cream, and cider mix until creamy, mix in whipeed topping

Spread over apple pie filling

Refridgerate, sprinkle with granola just before serving

Applesauce Butterscotch Cookies

1 cup applesauce
1/2 cup shortening
1 egg
1 cup sugar
1 tsp cinnamin
1 tsp nutmeg
1 tsp salt
1 tsp baking soda
1 tsp baking powder
2 1/2 cup flour
1 cup chopped nuts
1 cup butterscotch chips (more is ALWAYS better)

mix wet ingredients, add dry ingredients, nake at 350 for 12-15 min

Coconut Squares

1/2 c butter/margarine melted
3 eggs
1 lb (3 3/4) cup powdered sugar
1/2 cup chopped nuts
1 box yellow cake mix (not with pudding)
1 pkg 8 oz cream cheese softened
3/4 cup coconut flakes

Combine melted margarine and cake mix and 1 egg, mix until moist. Pat mix into greased 10 x 16 cake pan. Beat remaining eggs lightly, beat in softened cream cheese and sugar, stir in coconut and nets. Spread mixture over cake and bake at 325 for 40-50 min or until golden brown

Chicken Alfredo Lasagna

2 bottles alfredo sauce
6 chicken breasts cook and cubed
1 1/2 box lasagna noodles
1 red pepper, chopped
1 cup chopped spinach or broccoli
1/2 cup cheese

Mix sauce, chicken, spinach or broccoli, and red pepper. Cook lasagna noodles and layer with mixture in 9x13 baking dish. Sprinkle with cheese.

Cook at 375 for about 30 min

Scone/Pizza Dough

We love hot scones in the colder months.

1 cup warm water
1 1/2 tsp instant yeast
1 tsp salt
1 tsp sugar
1 tbl olive oil
2 1/2 cup flour
1 T minced garlic

Mix all ingredients to activate yeast, while mixer is running add flour, mix for 10 min and let raise for 10 min.

pizza crust makes 2
Bake at 400 for 10-15 min

Fry Scone dough at medium high temp

Green Enchilada Soup

ok so I saw it on Rachael Ray but it is yummy.

1 can (20 oz) green enchilada sauce
20 oz water or chicken broth
1 can (20 oz) hominy
1 large yellow onion
2 tbl minced garlic
salt to taste
2 cups cubed chicken, pork or beef

Throw all ingredients into your crock pot and simmer. When ready to serve crush tortilla chips over the top and enjoy!!

Chidester Family Home made BBQ sauce

Here is our recipe for the BBQ sauce used in the ribs from the dutch oven cook off.

32 oz ketchup
2 cups brown sugar
1/2 cup oil
1/2 cup vinegar
1 1/2 t garlic powder
1/2 t black pepper
1 t salt
1 T worchester sauce
1 t dry mustard

Combine all ingredients bring to a boil and let simmer for 1 hour.

Use for ribs, pulled pork, meat loaf, chicken, all around yummy!!!

Saturday, October 18, 2008


Here is the chili from the Dutch Oven Party. We also doubled this recipe for a 12" stew pot.

1 lb. browned ground beef with onion to taste.
2 cloves of garlic (1/2 tsp. powder)
1 qt. stewed tomatoes
1 can black beans
1 8 oz. can tomatoe sauce
2 tsp. chili powder
1 tsp. basil
1/4 tsp. pepper

Add all ingredients except beef and bring to a boil. Then add browned ground beef. Simmer till consistency you like and serve with cheese and sour cream.

Snicker Cake

OK Here is the cake from the Dutch Oven party. All you dutch oven cookers, I hope to see your recipes here soon.

This cake is for a 9X13 cake pan. For the dutch oven we doubled the recipe and used a 14" dutch oven.

1 chocolate cake mix
40 or more caramels
1 can Sweetened Condensed milk
1 cube butter

Mix cake according to directions on the box. Divide cake in half. Place 1/2 in a 9X13 cake pan and bake for 20 minutes.(At the temperature on your box)

While cake is baking, melt caramels, milk and butter in microwave. Take cake from oven and pour caramel mixture over top. Sprinkle with peanuts. Put rest of batter on top and bake 20minutes more. Great served warm, cold or just out of the freezer. Serve with Ice cream or cool whip.

Tuesday, October 14, 2008

Sour Cream Pork Chops

I found this today on Allrecipes and it was delicious. Everyone loved it!

6 pork chops
salt and pepper to taste
garlic powder to taste
1/2 C. all purpose flour (GF use GF bread crumbs)
1 large onion,sliced 1/4 inch thick
2 cubes chicken bouillon
2 cups boiling water
2 tblsp four (GF use sweet rice flour)
1 (8 OZ) sour cream (1 cup)

1. Mix flour, salt, pepper, and garlic together. Dredge pork chops in flour. In a skillet over medium heat, lightly brown chops in a small amount of oil.

2. Place chops in a slow cooker, and top with onion slices. Dissolve bouillon cubes in oiling water ad pour over chops. Cover and cook on low 7 to 8 hours. I didn't have time to do this in my crockpot so I just did it on my stovetop for 40 min.

3. Preheat over to 200 degrees

4. After the chops have cooked, transfer chops to the oven to keep warm. Be careful, the chops are so tender they will fall apart. In a small bowl, blend 2 tblsp. flour with the sour cream; mix into meat juices. Turn slow cooker to High for 15to 30 minutes or until sauce is slightly thickened. Serve with pasta, mashed potatoes or rice.

Tuesday, October 7, 2008

Mini Meatloaves

This is a fun mix-and-match dinner. The meatloaf pictured is the Fiesta flavor.

Take 1 lb. ground beef, 1 pkg (6oz) stuffing mix and 1 cup water and mix and match from the chart below:

1. Preheat oven to 375 degrees. Mix ground beef, stuffing mix, 1 cup water and seasoning until well blended. Press into 12 muffin cups sprayed with cooking spray; make an indentation in the center of each with a spoon.

2. Spoon add-ins into center of each meatloaf.

3. Bake 30 min. or until meatloaves are cooked through. Top with cheese; continue baking 5 min. or until cheese is melted.

This recipe is from Kraft. I found it in one of their magazines. I love their recipes and thought I would pass along a link to Kraft's website that shows you how to make a week of dinner with one shopping bag of food. I think it's a great idea.

Monday, September 29, 2008

Minute Chocolate Mug Cake

I have not made this yet, but it looks like it could be a dangerous thing to be able to have chocolate cake in 5 minutes.

1 Coffee Mug
4 tablespoons flour(that's plain flour, not self-rising)
4 tablespoons sugar
2 tablespoons baking cocoa
1 egg
3 tablespoons milk
3 tablespoons oil
3 tablespoons chocolate chips (optional)
Small splash of vanilla

Add dry ingredients to mug, and mix well . Add the egg and mix thoroughly.
Pour in the milk and oil and mix well.
Add the chocolate chips (if using) and vanilla, and mix again.
Put your mug in the microwave and cook for 3 minutes at 1000 watts. The
cake will rise over the top of the mug, but don't be alarmed!
Allow to cool a little, and tip out onto a plate if desired.
EAT! (this can serve 2 if you want to share!)

And why is this the most dangerous cake recipe in the world? Because
now we are all only 5 minutes away from chocolate cake at any time of
the day or night!

Friday, September 26, 2008


This isn't necessarily a cheaper way to get playdough, but I love that my Mom made playdough for me and now I can make it for my kids.

4 Cups flour
1 Cup Salt
2 Tbsp. Alum
2 3/4 Cups Water
1 Tbsp. Cooking Oil
Scented oil, optional

Mix all ingredients in a 4 quart pan. cook over the lowest heat stiring constantly until dough is too thick to stir. (About 10-15 min)

Knead until smooth. Divide into 4 parts and color if desired. Keep in an airtight container and it can keep for 6 months.

Also, I halved this recipe and colored it as I cooked it just because Lauren loves pink. This is a nice soft dough--especially if your kids love to play with dough accessories.

Monday, September 22, 2008

Taco Soup

1 lb. hamburger, browned and seasoned
1(28 oz. can tomatoes)
1 Tbsp. chili powder
1 pkg. taco seasoning
1/2 c. salsa
2 (10 oz.) can corn
1/2 c. onion
1 can black beans

Brown meat and onions. Add rest of ingredients; simmer for at least 30 minutes. (I like to simmer or about 2 hours). Top with grated cheese, sour cream and frito lay chips.

Potato Cheese Soup

Now that the weather is turning colder, soup has sounded really good.

2 cups chicken broth
1/4 cup butter
1/4 cup flour (if wanting a GF recipe use sweet rice flour)
2 Cups milk
1/8 tsp. salt
dash pepper
2 cups monteray cheese
4 - 5 medium potatoes (cubed and boiled)

In a medium saucepan melt butter, stir in flour, salt and pepper. Add milk slowly so there are no lumps. Cook and stir till slightly thickened and bubbly. Stir in broth. Bring to a boil over medium heat and add cheese slowly to melt evenly. Add boiled potatoes.

This goes very well with rolls, or sour dough bread.

Thursday, September 18, 2008

Pork in Agrodolce

This is kind of a fun different way to use up pork. (since we have TONS of it since it's cheap at Costco)

4 Tbsp. Extra virgin olive oil
4 Marinated artichoke hearts, thinly sliced
1 Shallot
4 Pork Medallions
1 Tbsp. Sugar
4 Tbsp. white wine vinegar
4 Tbsp. dry white wine (I use apple juice)

In skillet warm olive oil. Add artichoke hearts and fry till crunchy and golden (8 minutes--be very careful when adding artichoke hearts---the oil will spatter!) When crunchy, remove hearts from skillet. Add shallots to skillet and saute 3 minutes. Season pork with salt and pepper and add to skillet. Cook pork 2 minutes on each side. Remove from skillet and keep warm. Add the sugar, vinegar, and wine (apple juice) to skillet and deglaze, scraping the browned bits from the bottom of the skillet. Return pork to skillet and cook an additional 4-5 minutes. Remove pork and garnish with artichoke pieces.

I like to serve these with baked yams topped with cinnamon and brown sugar or maple glazed carrots. It's a little fancier than plain old pork and mashed potatoes.

Tuesday, September 16, 2008

Orange Jello Pudding

I'm finally contributing! This is really easy and tasty!

1 large box orange jello
1 large box vanilla pudding (cook kind)
3 cups water
12 oz. cool whip
1 can pineapple
2 cans mandarin oranges

Boil 3 cups water. Take off heat and add the jello and pudding. Stir well and set up in fridge. When set, use an electric mixer to beat the jello till light and fluffy - lump free! (I use my kitchen aid but a hand mixer would work) Then add the cool whip and continue to mix until really smooth. Drain your fruit. (I like to spin mine in the salad spinner as well so there is no extra juice.) Fold it in. I like to let this sit in the fridge for about an hour afterwards, but it's not necessary. Enjoy!

Thursday, September 11, 2008

Mexican Pasta Salad

This salad is delicious. Every time I make it, someone always asks for the recipe.

12 Oz. twisted pasta cooked and drained
1 can chopped olives drained
1 can garbanzo beans drained
1 can corn drained
1 can black beans drained
1 small onion, chopped
red or green pepper chopped
1 package fiesta ranch dip
2 cups mayonnaise
2 cups buttermilk
1 cup cheese
chopped tomato

Mix the 1st seven ingredients together. Mix fiesta ranch dip,mayonnaise, and buttermilk together and pour over pasta mixture. Add cheese and tomato. ENJOY!

Wednesday, September 10, 2008

Oven-Fried French Fries

1 1/2 lb baking potatoes (about 3 medium)
1/4 cup Italian dressing (already mixed, not dry)
1/4 cup Parmesan Cheese

Preheat oven 425

Wash and pat dry potatoes- Cut in to 1/4 inch strips-
In a large bowl mix potatoes, dressing and cheese-
Spray cooking sheet with cooking spray-
Place potatoes in a single layer on sheet-
Spray potatoes with cooking spray-

Bake for 12 min. -
Turn potatoes and cook for 10- 12 minutes, until golden brown-

I like to eat these with chili on top-

Joe's favorite Spaghetti

Brown 1 lb hamburger (I use 1/2 lb.)

Blend together
1/3 C flour
1 large can (~28oz) diced or crushed tomatoes
2 (8 oz) cans tomato sauce

Combine with hamburger and heat to boil

1 tsp garlic (minced)
1 tsp salt (optional)
1 TBS Italian Seasoning


Pretty easy- I add the garlic and seasoning to taste

Chocolate Cream Cheese Frosting

6 oz. Cream cheese
1/2 cup butter or margarine
2 tsp. vanilla
4 1/2 to 4 3/4 cups sifted powdered sugar (??Who does that anymore?!?)
1/4 cup unsweetened cocoa powder

Beat together cream cheese, butter and vanilla til light and fluffy.
Gradually add 2 cups powdered sugar ; beating well.
Beat in enough powdered sugar to make frosting of spreading consistency.

Zucchini Chocolate Cake

Lovely moist chocolate cake!

1/2 cup butter
1/2 cup vegetable oil
1 3/4 cups sugar
2 large eggs
1/2 cup buttermilk ( I used regular!)
1 tsp. vanilla
1/4 cup cocoa
2 1/2 cup flour
1 tsp. baking soda
1 tsp. salt
2 cups grated zucchini
3/4 cups choc. chips ( I omit- think they're overkill)
1/2 cup walnuts

1. Cream butter then add oil and sugar; mix.
2. Add next 8 ingredients; mix well.
3. Fold in the chips and nuts by hand.
4. Put in a greased and floured 9x13 pan.
5. Bake at 325 for 1 hour or until done.

I like to frost with Cream Cheese Frosting.

Chicken casserole (with zucchini)

4-5 chicken breasts cut into strips
16 oz. sour cream
2 cans cream of chicken
1 cup cheese
1/2 cup milk
1/2 onion chopped
1-2 cups diced zucchini (optional)
salt/pepper to taste
1 box stuffing mix

Put chicken strips in the bottom of 9X13 pan. Mix sour cream, cream of chicken, cheese, milk, onion, zucchini, salt, and pepper together. Pour mixture on chicken. Top with dry stuffing. Bake at 350 for 45-55 minutes. We like to put it over rice.

Thursday, September 4, 2008

Cafe Rio Chicken

1 small bottle Kraft Zesty Italian Dressing (8 oz.)
1 Tblsp. Chili Powder
1 Tblsp. Cumin
3 cloves minced garlic or 3/8 tsp. garlic powder
5 lbs. chicken

Cook chicken in crock pot in water for 4 to 6 hours until done. Drain water. Mix the dressing, chili powder, cumin and minced garlic together. Shred chicken and put back in crock pot and add dressing mixture and cook for 1 more hour. Serve with rice and tortilla chips.

Cafe Rio Rice
3 cups water
4 tsp. chicken bullion
4 tsp. minced garlic
1/2 bunch cilantro
1 small can green chilies
3 cups rice
3/4 tsp. salt
1 tblsp. butter
1/2 onion

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

Cafe Rio Dressing
1 buttermilk ranch packet
2 tomatillos
1/2 bunch cilantro
1 clove garlic
1 lime, juiced
1 jalepeno, seeded

Make ranch packet according to directions. Chop tomatillos, and jalapeno in food processor. Add garlic and lime juice. Blend well.

Impressed Myself Chicken

This is so yummy, all my family loves it!

1/2 pound bacon, cooked and crumbled
1 -8 ounce package dry bread stuffing mix
6 skinless, boneless chicken breasts

1. Preheat the oven to 375 degrees. Cook bacon and crumble

2. Prepare the stuffing mix according to package directions. Mix bacon and stuffing together.

3. Place chicken in baking dish and cover with stuffing mix.

4. Bake for 30 minutes covered. Remove covering and cook for 10 more minutes.

Italian Style Pork Chops

1 1/2 cups bread crumbs
1 cup grated Parmesan cheese
1 tblsp. Italian seasoning
1/4 tsp. garlic powder
1/2 cups butter, melted or 1 beaten egg
6 pork chops

1. Preheat oven to 425 degrees F

2. In a medium bowl, combine the bread crumbs, Parmesan cheese, Italian seasoning and garlic powder and mix together well.

3. Dip the chops in the melted butter or egg and then dredge each chop in the bread crumb mixture, coating all sides thoroughly. Place the chops in a 9x13 inch baking dish.

4. Bake at 425 degrees for 30 to 40 minutes, or until internal pork temperature reaches 160 degrees F.

Wednesday, September 3, 2008

Zucchini Apple Pie

For all of you who have tons of Zucchini and don't know what to do with it, here's a fun alternative. Zucchini Apple Pie. I have tasted someone else's recipe for this and it was yummy. I found this recipe on I can't vouch for it, but I think it's worth a try. Please let me know how it turns out if you make it.

SUBMITTED BY: Elizabeth Wood "I'm an RN and a patient's family shared this recipe with me when I was complaining about having too much zucchini. It tastes surprisingly like apple, most people don't realize it's not apple until you tell them. Make sure the zucchini used in recipe has skin soft enough that your thumbnail can pierce it."

1 recipe pastry for a 9 inch double crust pie
2 large zucchini
2 tablespoons lemon juice
1 pinch salt
1 1/4 cups packed brown sugar
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons cream of tartar
1 pinch ground nutmeg
3 tablespoons all-purpose flour

Peel the zucchini. Cut into quarters lengthwise, then remove seeds and cut crosswise (as you would cut apples for apple pie). Toss together 4 cups chopped zucchini, lemon juice and salt. Place mixture into frying pan and cook until tender-crisp.
In a separate bowl, mix together the brown sugar, cinnamon, cream of tartar, nutmeg and flour. Add the cooked zucchini to sugar mixture and mix well. It will be a little runny, but that's OK.
Place filling into a 9 inch pie crust, dot with butter, and place top crust on. Bake in oven at 400 degrees F (205 degrees C) for 40 minutes or until golden brown.

Tuesday, September 2, 2008


Since the weather has turned cooler, I thought it would be fun to give you our favorite chili recipe. Here goes:

1 1/2 lbs. ground beef
2 Cups Onion, Chopped
1 Cup Green Pepper, Chopped
4 Cloves Garlic, Minced

2 (15-16 oz.) Cans Kidney, pinto, and or black beans, rinsed and drained
2 (14.5 oz) Cans Diced Tomatoes, undrained
1 (15 oz.) Can Tomato Sauce
1 Cup Water

2 Tbsp. Chili Powder
1 tsp. Dried basil, crushed
1/2 tsp. Black Pepper

1. In a 4-quart Dutch oven cook ground beef, onion, green pepper, and garlic until meat is brown and onion is tender. Drain fat. Stir in kidney beans, undrained tomatoes, tomato sauce, water, chili powder, basil, and black pepper.

2. Bring to boiling then reduce heat. Simmer covered for 20 minutes, stirring occasionally. (I have also made it by browning the meat, onions, peppers, and garlic, then throwing it into the crockpot with all the other ingredients and cooked in on low for several hours--works great!)

Is great to eat plain, or with cheese and/or sour cream. Make a one-dish meal by adding fritos, cheese, lettuce, and sour cream.

Saturday, August 30, 2008

Carmel Corn

OK Ladies, you all said you would post your recipes. Here is mine.

2 Cups Brown Sugar
1 Cupkaro syrup
1 cube butter
1 can sweetened condensed milk
1 tsp. vanilla
mix all ingredients except vanilla. Boil to soft ball stage (stirring constantly on low heat). Add 1 tsp. vanilla and pour over 2 gallons popcorn(i use 3 - 4 microwave bags of popcorn.

Friday, August 15, 2008

Chicken Chimichangas

This recipe is a lot of work but it makes enough for two meals. I just put the extra into a ziploc bag and freeze for next time.


Rice Mixture
1 1/2 cups chicken broth
1 cup uncooked long-grain rice
1/2 cup enchilada sauce (recipe below)

In a medium sacuepan or rice cooker combine the broth, rice, enchilada sauce and onion. Mix and bring to a boil, reduceheat to low and let simmer for about 20 minutes, or until rice is tender. Or put in rice cooker and follow directions for rice.

Red Enchilada Sauce:
1 Tblsp. Olive Oil
2 cloves garlic, minced or 1/4 tsp. garlic powder
1 tsp. minced onion
1/2 tsp. dried oregano
2 1/2 tsp. chili powder
1/2 tsp. dried basil
1/8 tsp. ground black pepper
1/8 tsp. salt
1/4 tsp. cumin
1 tsp. parsley
1/4 C. salsa
1 (6 oz.) can tomato sauce
1 1/2 cups water

Heat the oil in a large sauce pa overmedium heat. Add the garlic and saute for 1 to 2 minutes. Add the onion, oegano, chili powder,basil, ground black pepper,salt cumin, parsley, salsa and tomatoe sauce.

Mix together and then stir inthe water. Bring to a boil,reduce heat to low and simmer for 15 to 20 minutes.

Chicken Mixture:
2 1/2 c. shredded or chopped cooked chicken
2/3 c. picante sauce (salsa)
1/3 c,. green onion slices (I have used regular onion)
3/4 tsp. cumin
1/2 tsp. oregano
1/2 tsp. salt
1 C. shredded cheddar ormoneterey jack cheese

Combine chicken, picante sauce, onion, cumin, oregano and saltin saucepan; simmer 5 minutes or until most of the liquid has evaporated.

Refried Beans:
1 can black beans drained and smashed
1/4 tsp. garlic powder
1 tsp. cumin
1/8 tsp. chili powder
1/2 tblsp. butter
1/8 cup ketchup

Combine in frying pan until combined.

1. Combine rice mixture, chicken mixture, refried beans, and cheese together. Spoon onto tortillas and roll tortillas, tucking in sides to prevent filling from spilling over. Secure with toothpicks.

2. Heat oil in a large skillet and fry the filled tortillas, turning, until browned on all sides. Drai on paper towels.

3. Or for a lower-fat item, bake at 475 degrees for 15 minutes.

4. Serve with extra Enchilada sauce, sour cream, and cheese

Thursday, August 14, 2008

Caramel Plucking Bread

18-20 frozen rolls(Rhoads or Western Family or whatever brand)
1/2 (3.5 oz) pkg butterscotch pudding mix NOT INSTANT
3/4 C. melted butter
1/2 C. brown sugar
1/2 TBSP cinnamon

1. Butter bundt pan.
2. Place rolls in pan.
3. Sprinkle pudding mix over rolls.
4. Mix brown sugar with butter and pour over rolls.
5. Sprinkle cinnamon over rolls.
6. Cover tightly with aluminum foil and place in fridge 12 hours or overnight.
7. Bake @ 350 degrees for 30 minutes(might need 15-20 more minutes to cook rolls all the way) 8. Turn bundt pan over onto a plate and serve. YUMMY!

P.S. I found a recipe that says you can make this without doing overnight. Just follow the recipe to that point, then let rise on counter until rolls double in size. Then bake the same, but I think it would cook in 30 minutes just fine because it wouldn't be cold.:)

One Hour Rolls

1 C. warm water
2 TBSP yeast(SAF instant works or fast acting)
1 tsp salt
1/4 C. sugar
1 egg, well beaten
6 TBSP shortening, melted
3 1/2 C. flour, more as needed

1. Preprep egg and shortening; grease cookie pan
2. Add salt and sugar to warm water. Let dissolve.
3. Add yeast, mix well.
4. Add melted shortening. Mix.
5. Add egg. Mix.
6. Add 2 C. flour. Mix well.
7. Add remaining flour and knead for 5 minutes on floured surface. I like to put wax paper or parchment paper down and then put the flour and knead on top of that.
8. Roll into balls(half as big as you want them to be when doubled:)); place on greased cookie sheet close together.
9. Let rise covered about one hour. Heat oven to 375 degrees. Bake 18-20 minutes.

If you're short on time. Let rise 15 minutes on counter and then warm your oven to 200 degrees. Turn off oven. Place rolls covered with plastic wrap in oven with a bowl of hot water on rack below. Let rise to desired size. Then removed water and rolls. Heat oven to 375 degrees.
Bake for 18-20 minutes.
Makes 12-15 rolls depending on how big you make the balls.

Wednesday, August 13, 2008

Almond Sugar Sandwich Cookies

Almond Sugar Cookie Dough

1 1/3 Cups butter, softened
1 1/2 Cups granulated sugar
2 teaspoons baking powder
2 eggs
2 Tablespoons milk
1 teaspoon almond extract
4 Cups all-purpose flour

1. Preheat oven to 375 degrees. In a large mixing bowl beat butter on medium to high speed for 30 seconds. Add granulated sugar, baking poweder, and 1/4 teaspoon salt. Beat until combined, scraping sides of bowl occasionally. beat in egg, milk, and almond extract. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Divide dough in half. If necessary, cover and chill dough about 30 minutes or until easy to handle.

2. On a lightly floured surface, roll half the dough at a time until 1/8 inch thick. Using a small circle cookie cutter, cut dough. Place 1 inch apart on an ungreased cookie sheet. Using a fork prick lines across the cookie. (This will help the top of the cookie remain flat instead of rounded during the cooking process.)

3. Bake for 7-8 minutes or until edges are firm and bottoms are barely light brown. Transfer to a wire rack and let cool.

1/3 Cup Butter
4 1/2 Cups Powdered Sugar
1/4 Cup milk
1/4 tsp. almond extract (or more to taste)
2-4 drops red food coloring

4. To prepare the icing, beat butter with mixer until fluffy. Gradually add half the powdered sugar. Next add all the milk to the butter and mix. Add remaining powdered sugar and almond extact. Mix and add food coloring. Mix until desired color and consistancy.

5. Once cookies are cool, turn cookie upside and frost. Top with another cookie. Enjoy!!

Thursday, August 7, 2008

Fruit Cobbler

1 1/3 C. to 2 C. sugar
2 tblsp. cornstarch
2 c. hot water (or juice from canned fruit)
5 to6 cups fruit, slices
4tsp. butter
1tsp. cinnamon

Bring water to boil then mix cornstarch and sugar and slowly pour into boiling water. Boil for 1 minute until thick. Arrange fruit in 16X16 in. baking dish. Dot with butter, sprinkle with sugar, pour sauce over it.

2 c. flour
2 tblsp. sugar
3 tsp. baking powder
1 tsp. salt
6 tblsp. shortening
1 c. milk

Sift dry ingredients together. Cut in shortening until fine. Stir in milk and blend. Drop by spoonfuls on top of fruit. Bake at 400 degrees for 30min. Serve warm with whipped cream or ice cream.


This brownie recipe is so easy. (Almost easier than a box mix and turns out much better.)

2 C. Sugar
4 eggs
1 C. butter
6 Tblsp. cocoa
2 C. flour
2 tsp. vanilla
1 C. nuts

Cream sugar and eggs. Melt butter and cocoa. Add to cream mixture, flour, vanilla and nuts. Spread in pan. Bake at 350 for 35 min.

Tuesday, August 5, 2008

Orange Chicken Stir Fry

I tried this recipe and it was a hit. My kids loved it!

2 Cups uncooked instant rice
2 cups water
6 Tlbsp. frozen orange juice concentrate, thawed
4 Tblsp. soy sauce
1 tsp. cornstarch
1/2 tsp. garlic powder
1 lb. pre-cut chicken breast strips for stir-frying (i just use chicken tenders.)
1 (1-lb.) pkg. frozen broccoli florets, carrots, and water chestnuts, thawed, drained.

Cook rice in water as directed on package, omitting margarine and salt.

Meanwhile, in small bowl, combine orange juice concentrate, soy sauce,cornstarch and garlic powder; blend well.

Spray large nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add chicken; cook 5 to 8 minutes or until chicken is no longer pink.

Stir in juice concentrate mixture and vegetables. Cover: cook over medium heat for 6 to 8 minutes or until vegetables are crisp-tender, stirring occasionally. Serve over rice. If desired, garnish with chopped green onions.

Chicken Parmesana

Chicken Parmesana

1 egg beaten
6 boneless skinless chicken breast halves
3 Tbsp olive oil
½ cup bread crumbs
1/4 cup flour
½ cup parmesan cheese- grated
1 tsp garlic powder
pasta sauce
½ cup wine ( I’ve use white grape juice, apple juice... )
1 cup mozzarella cheese - grated
Place beaten egg in bowl and moisten chicken breasts. In flat or pie plate, combine bread crumbs with flour, 2 Tbsp Parmesan cheese and garlic powder. Coat chicken with mixture and saute in olive oil until browned on both sides. Spoon 2 to 3 spoonfuls of pasta sauce on top of each breast- Chicken, silly (tee-hee)! Pour wine into pan; cover and simmer 15 to 20 minutes. Combine remaining Parmesan with grated mozzarella cheese and top each piece of chicken; simmer 5 minutes more.

Chicken Cordon Bleu

Chicken Cordon Bleu
I've had good success and many compliments and recipe requests for this one. Won't work at Atkinson's unless reworked. Sorry.
8 Skinless, boneless chicken breast halves
8 slices ham ( I just use a few slices of lunch meat ham)
8 slices swiss cheese
1 can cream of chicken soup
1 cup sour cream
½ cup sprite
1 tsp garlic powder
1 tsp dried parsley
1 tsp salt
1 tsp black pepper
1 (6 oz) pkg. Herb seasoned dry bread stuffing mix.
1- Preheat oven to 350*
2- Place chicken breasts in a lightly greased 9x13 baking dish. On top of each breast - that is the chicken breasts...not your own (tee- hee) , lay a ham piece, then a cheese slice on top of each breast.
3- In a medium bowl, combine soup, sour cream, sprite, garlic powder, parsley, salt and pepper. Mix well and pour mixture over chicken/ham/cheese. Top with dry stuffing mix to cover.
4- Bake at 350* for about 45 mins (I tend to cook for an hour) or until chicken is cooked and juices run clear.

Roasted Herbed Chicken with Lemon

This is a good crook pot recipe. (Well I shouldn't say it's good since I haven't made it yet, but I am excited to try it.)

1 whole chicken (2-3 lbs)
1 lemon,
2 Tbsp. Fresh Rosemary
10 Cloves garlic (use as many as you wish)
1/4 cup chicken broth
1 Tbsp. butter
New potatoes
Green beans
Salt and Pepper to Taste

Combine ingredients in crockpot. Cook on high for 4 hours or low 7-8.

Taco Salad

1/2 onion chopped
2 tomatoes chopped
1 head lettuce chopped
1 small can chopped olives
1 cup ranch dressing
1 cup moneray jack cheese
1 lg avocado peeled and sliced
Crumble and add tortilla chips
brown 1 pound ground beef and add 1 envelope of taco seasoning according to package directions.
Add 1 can 15 oz. black beans. Heat the beans with the meat. mix into cold salad. Decorate with extra chips, avocado and tomatoes.
O.K. So at park day today we decided to create a blogspot so we can all add our recipes and have new things to cook. So I hope this works. Those of you that are more experienced in blogging please feel free to help this page be better.