Monday, December 22, 2008

Holiday Chex Mix - Perfect!

1 Large box of Corn Chex
1/2 box of Golden Grahams
1 cup slivered almonds
1 cup coconut
Mix dry ingredients in a large bowl. Set aside.

Mix in pan
1 cup Karo Syrup
1 cup butter
1 cup sugar
Boil 4-6 minutes or until soft ball stage.
add 1/2 tsp. vanilla and pour over dry ingredients.

It's the yummiest when it is fresh!

Monday, December 8, 2008

Dark Chocolate Crème Brûlée

Dark Chocolate Crème Brûlée

I believe that this dessert is worthy of gracing everyone's holiday table. If you are a lover of rich chocolate dishes you will not be disappointed. Enjoy!


2 cups whipping cream
2 cups half and half
12 ounces dark chocolate, finely chopped
8 large egg yolks
1/3 cup plus 8 teaspoons sugar


Preheat oven to 300°F. Bring cream and half and half to boil in heavy large saucepan. Reduce heat to low. Add chocolate and whisk until melted and smooth. Remove from heat. Whisk yolks and 1/3 cup sugar in large bowl to blend. Gradually whisk in hot chocolate mixture.

Divide custard among 8-12 ramekins. Place cups in large baking pan. Add enough hot water to pan to come halfway up sides of cups. Bake until custards are set, about 50-70 minutes. Remove from water; chill 2 hours. Cover and refrigerate overnight.

Sprinkle each custard with 1 teaspoon of sugar. Caramelize sugar with kitchen torch.

Friday, December 5, 2008

Gingerbread Men

I always like a visual of my recipes but rarely have a picture of them...I at least had this one from last year. My sister gave me this recipe a few years ago and they are my favorite gingerbread cookies. Very soft! Thought some of you might want it in the next few weeks:

6 C flour
1 tsp baking soda
1/2 t baking powder
- sift together and set aside

1 C butter
1 C brown sugar
- cream until fluffy

4 t ginger
4 t cinnamon
1 1/2 t cloves
1 t black pepper
1 1/2 t salt
2 eggs
1 C molasses
- Add to butter/brown sugar alternating with flour mixture.

Chill for one hour, cut out and bake at 350 for 8-10 minutes.

Sunday, November 23, 2008

Country style ribs

Here's another favorite crockpot recipe.

5 lbs country style pork or beef ribs (that is what the cut is called)
1/2 c brown sugar
1 c water
2 Tbs lemon juice
2 Tbs worcheshire sauce
1 Tbs soy sauce
24 oz bottle ketchup

Mix all ingredients and pour over ribs in crockpot. Cook 5-8 hours. Serve over rice. Great recipe for feeding a crowd.

Thursday, November 13, 2008

Italian Pork Chops (In crock pot)

You are in luck Erika! We just made these for dinner and loved them.

Italian Pork Chops

4 to 6 (1 inch thick) lean pork chops

1 tablespoon oil

½ pound fresh mushrooms, sliced

1 medium onion, chopped

1 clove garlic, minced

2 8-ounce cans tomato sauce

1 tablespoon lemon juice

¼ teaspoon salt

1 tablespoon parsley flakes

½ teaspoon oregano

½ teaspoon basil

½ teaspoon black pepper

2 medium green peppers, cut into thin rings

Trim excess fat from pork chops. In a medium skillet, heat oil and brown chops on both sides. Drain pork chops on paper towels. Put mushrooms, onion and garlic on bottom of Crock-Pot. Arrange pork chops on top of vegetables.
In a bowl combine tomato sauce, sherry, lemon juice, salt and spices. Pour over chops. Cover; cook on low 7 to 9 hours (high: 4 to 5 hours). Before serving, turn to high and place green pepper rings on top of pork chops. Cover; cook 30 minutes. 4 to 6 servings.

You know, you can cook anything in the crock-pot that you would in the oven. I have a crock-pot recipe book and it gives this little conversion table:

Conventional Oven
Baking time

Slow Cooker
High Cooking time

Slow Cooker
Low Cooking time

15-30 mins

1.5-2 hours

4-6 hours

35-40 mins

3-4 hours

6-10 hours

50 mins-3 hours

4-6 hours

8-18 hours

I have done this with so many recipes-manicotti, chicken, etc. It works great!

Wednesday, November 12, 2008

Black Angus Baked Potato Soup

Here is our favorite:

4 Large potatoes
1/2 C butter
1/2 C flour
3 C milk
4 chopped gr onions
6 slices bacon cooked and crumbled
1/4 t pepper
1/2 t salt
1 1/2 C shredded cheddar cheese
8 oz sour cream

Bake potatoes then remove pulp then stir to smooth out chunks. In seperate pan, melt butter then add flour. Whisk to paste. Add milk. Stir constantly till thick and bubbly. Remove from heat and add everything else. (add cheese and sour cream one-at-a-time at the end) Serve in bread bowls. (Just a sidenote...I usually end up using more milk and salt.)

See May, "Cream Cheese Chicken Soup"

My whole family loves this. I add more potatoes....

Monday, November 10, 2008

Potato Soup

8 slices bacon, chopped
1 c onion, chopped
2/3 c flour
6 c chicken broth
5 large potatoes, peeled, cubed and cooked
2 c half and half
2 t minced garlic
1 1/2 t basil
1 t salt
2 t pepper
1/2 t Tabasco sauce

Cook bacon and set aside. Use some bacon grease to cook onion. Add flour and mix until dough0like ball is formed. Add broth and cook until thicker. Add remaining ingredients and simmer 10 in. Add 1 c cheddar cheese before serving and mix until blended. Serve with: grated cheese, sour cream, green onion, crushed bacon (that you cooked earlier), and parsley.

*Can use southern hash-browns instead of potatoes*

Potato Soup?

Does anyone have a really great recipe for potato soup? Post it for me please!

Saturday, November 8, 2008

Praline Yams

I know it's too early for these but I am so craving these yams...
check them out here: (my cousin in law's blog)

Thursday, October 30, 2008

Chicken Tortilla Soup

From Jody Adams

4 chicken breasts
1 garlic clove, minced
2 T margarine
2- 14.5 oz cans stewed tomatoes
2- 14.5 oz cans chicken broth
1 C salsa
1/2 C chopped cilantro
1 T cumin
monterey jack cheese
sour cream
tortilla chips
lime wedges

Cook and cube chicken, set aside. Mince garlic and saute and margarine. Combine all ingredients except last four. Cook on low for 8-10 hours. Serve with cheese, chips, sour cream and a squeeze of fresh lime.

Mint Chocolate Brownies

I told my best friend from Colorado about our recipe blog and she has been checking it for a while now. She sent me a couple recipes to post for her. I can vouch for her excellent culinary skills! :) Thanks, Jody! I can't wait to try these!

Mint Chocolate Brownies

From Cooking Light Magazine

Bottom layer:
1 cup all-purpose flour (about 4 1/2 ounces)
1/2 teaspoon salt
1 cup granulated sugar
1/2 cup egg substitute
1/4 cup butter, melted
2 tablespoons water
1 teaspoon vanilla extract
2 large eggs, beaten
1 (16-ounce) can chocolate syrup
Cooking spray

Mint layer:
2 cups powdered sugar
1/4 cup butter, melted
2 tablespoons fat-free milk
1/2 teaspoon peppermint extract
2 drops green food coloring

3/4 cup semisweet chocolate chips
3 tablespoons butter

1.Preheat oven to 350°.

2.To prepare bottom layer, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and salt; stir with a whisk. Combine granulated sugar, egg substitute, 1/4 cup melted butter, 2 tablespoons water, vanilla, eggs, and chocolate syrup in a medium bowl; stir until smooth. Add flour mixture to chocolate mixture, stirring until blended. Pour batter into a 13 x 9–inch baking pan coated with cooking spray. Bake at 350° for 23 minutes or until a wooden pick inserted in center comes out almost clean. Cool completely in pan on a wire rack.
3.To prepare mint layer, combine powdered sugar, 1/4 cup melted butter, and next 3 ingredients (through food coloring) in a medium bowl; beat with a mixer until smooth. Spread mint mixture over cooled cake.
4.To prepare the glaze, combine the chocolate chips and 3 tablespoons butter in a medium microwave-safe bowl. Microwave at HIGH 1 minute or until melted, stirring after 30 seconds. Let stand 2 minutes. Spread chocolate mixture evenly over top. Cover and refrigerate until ready to serve. Cut into 20 pieces.

You can tint the mint layer any color - for a halloween party I did it orange, for a baby shower, pink.

Tuesday, October 14, 2008

Pumpkin Pancakes

Wow are these amazing! I got the recipe from my friend Kristy's blog. My kids just kept asking for more, and the sauce makes them even better. Try them, you won't regret it.

2 c all-purpose flour
3 Tb packed brown sugar
1 Tb baking powder
1/2 tsp salt
1-3/4 c milk
3 eggs, lightly beaten
3/4 c canned pumpkin
1/4 c cooking oil
2-3 Tb pumpkin pie spice

1. In a large bowl, combine dry ingredients. In a second bowl, combine wet ingredients. Stir milk mixture into the flour mixture until slightly lumpy.
2. Cook as you normally cook pancakes. Do you really need me to tell you how to do that?! :)
3. We use a caramel syrup instead of maple syrup for these.

1/2 cup packed brown sugar

1 tablespoon cornstarch
1/4 cup water

1/3 cup half-and-half or light cream

2 tablespoons light-colored corn syrup

1 tablespoon butter1/2 teaspoon vanilla

In a heavy saucepan combine brown sugar and cornstarch. Stir in water. Stir in half-and-half or light cream and corn syrup. Cook and stir until bubbly (mixture may appear curdled). Cook and stir for 2 minutes more. Remove saucepan from heat; stir in butter and vanilla.

Sometimes I add chopped pecans to the caramel sauce.

Pumpkin Soup (made in a pumpkin!)

1 med pumpkin
1 onion
1/2 lb ground beef
4 tbsp soy sauce
4 tbsp brown sugar
2 cans cream of chicken soup
21/2 cup rice
8 oz water chestnuts
2 cans mushrooms
1 cup chicken broth

Clean out pumpkin. Saute onion and meat. Add soy, sugar and soup. Simmer 10 minutes and then add rice and chestnuts and mushrooms. Spoon mixture into pumpkin and add broth. Replace pumpkin top and place pumpkin on baking sheet.

Cook on 325 for 3 hours. Yummy.

Craisen Salad

Per everyone's request from the luncheon:

1 head of red leaf lettuce
1 head of green leaf lettuce
I head of ice berg lettuce
1 8 oz package of mozerella cheese
1 8 oz package of parmesean cheese
1 lb bacon (cooked and crumbled)
1 bag craisens
1 bag sliced almonds (browned in oven)


1/2 cup chopped red onion
1 cup sugar
11/2 tsp salt
2 tsp dry mustard
1/2 c red wine vinegar
1 cup oil

I make the dressing the night before...than shake it up before serving. I also added chicken to the recipe.

Robyn's Apple Pudding Cake

This was in the RS newsletter years ago and I made it for a family get together once and everyone loved it! My step-father asks for it all the time- it's a real winner!

1 c sugar
1/2 c butter
1 egg
2 unpeeled, grated apples
1 c. flour
1 tsp. baking soda
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp salt
1/2 c chopped nuts (optional)

Cream butter and sugar together, add egg. Mix in remaining ingredients and pour into 9 x 9 pan. Bake at 350 for 30-40 min.

1/2 c butter
1 c. sugar
1/2 c evaporated milk
1 1/2 tsp vanilla
dash nutmeg

Heat all ingredients in a small pot until butter is melted. Spoon over individual cake slices and top with whipped cream.

(This sauce makes a fantastic syrup for pancakes and french toast as well. Shelese, this is the one we had at your shower).

Jell-O popcorn balls

These are so fun to use with orange jello, add a little green gum drop stem and make into little pumpkins for Halloween. Enjoy!

1 c karo syrup
1/2 c sugar
3 oz box jello geletain
9 c popped popcorn

Bring karo and sugar to a boil. Add jello and stir until dissolved. Pour over popcorn and toss. Shape into balls with greased hands.

Pumpkin Soup

This recipe is really simple and I love to have it with rolls and salad- our own soup/ salad/ breadstick dinner. I love it in the fall, obviously! It is from the 2005 Taste of Homes Halloween magazine.

1/2 C finely chopped onion
2 T butter
1 T flour
2 cans chicken broth
1 can (15 oz) solid-pack pumpkin
1 t brown sugar
1/4 t salt
1/8 t pepper
1/8 t ground nutmeg
1 C heavy whipping cream

In large saucepan, saute onion in butter till tender. Remove from heat; stir in flour till smooth. Gradually stir in broth, pumpkin, brown sugar, salt, pepper and nutmeg; bring to boil. Reduce heat and simmer for 5 minutes. Add the cream and cook for 2 minutes until heated through.

Thursday, October 9, 2008

Kathy’s Hot Artichoke-Chili Dip

Kathy’s Hot Artichoke-Chili Dip

14 oz. can artichoke hearts (drained and chopped)
4 oz. can chopped green chiles (do not drain)
1 cup shredded cheddar cheese
¾ cup fresh grated or shredded parmesan cheese
1 cup mayonnaise

Mix ingredients together and heat in the microwave around 6 minutes.

Tuesday, October 7, 2008

Teriyaki Salmon

Teriyaki Salmon
From the Fairfax Ward Cookbook:

I love the Fresh Salmon from Costco. (You get a large portion, so invite someone over or freeze the extra.)

Line a pan with foil and heat oven to broil.

Brush Yoshida's teriyaki sauce over the top of the salmon and broil about 6 minutes.

Take salmon out, flip it over, brush with teriyaki sauce and broil about 6 minutes.

Test to make sure it is done.

This is great served with brown rice and the Mango Salsa from Costco mixed into it.

Pesto Chicken Tortellini

2 pkgs cheese filled tortellini
1/2 cup alfredo sauce
7 oz pesto
1/2 cup thinly slices red onion
1 yellow summer squash, cut lengthwise in half
1 lb. boneless skinless chicken breast halves
1 large tomato chopped
freshly grated parmesan cheese

Cook and drain tortellini as directed on package. Reserve 1/4 cup alfredo sauce. Mix remaining 1/4 cup and the pesto; toss with tortellini and onion. Brush squash with some reserved alfredo and set aside. Cover and grill chicken, brushing with reserved alfredo and turning occasionally until juices run clear. Cover and grill squash, cut sides down, about 10 minutes. Cut chicken into 1-inch pieces and cut squash crosswise inot 1/4 inch slices. Line serving plate with lettuce leaves. Arrange tortellini mixture, chicken, squash and tomato on lettuce. Sprinkle with cheese. Server warm or cover and refrigerate about 2 hours, until chilled. Serves 6

Sunday, October 5, 2008

S’mores Cheesecake

This recipe seems like a lot of work, but since I started it the night before it really was a breeze. Allow for plenty of chill time. And the food processor is a must. I used the broiler and achieved the look above. Just watch it very carefully. This recipe will feed a crowd--if you choose to share. :) Enjoy!

S’mores Cheesecake

1 1/2 cups graham cracker crumbs (made from 9 whole crackers finely ground in processor; 1 packet)
3 tablespoons sugar
6 tablespoons (3/4 stick) unsalted butter, melted
9 ounces high-quality milk chocolate, chopped ( I used Hershey’s Bliss Dark Chocolate)
2 8-ounce packages cream cheese, room temperature
3/4 cup sugar (I upped it to 1 cup to accommodate for the dark chocolate)
1/8 teaspoon salt
3/4 cup heavy whipping cream
3 large eggs
1 cup sugar
2 large egg whites
3 tablespoons water
1 teaspoon cream of tartar
1/8 teaspoon salt
12 large marshmallows, cut into quarters with wet kitchen scissors
1/2 teaspoon vanilla extract

For crust:
Position rack in center of oven and preheat to 350°F. Mix crumbs and sugar in medium bowl. Add melted butter; stir until mixture is evenly moistened. Press onto bottom of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Bake until set, about 12 minutes. Remove from oven; cool. Reduce oven temperature to 325°F.
For filling:
Stir chocolate in top of double boiler set over barely simmering water until smooth. Remove from over water and cool to lukewarm, stirring occasionally.
Combine cream cheese, sugar, and salt in processor and blend until smooth. With motor running, add whipping cream through feed tube and process just until blended. With motor running, add melted chocolate, then add eggs 1 at a time, blending and scraping down sides after each addition until mixture is smooth. Pour batter over crust in pan.
Bake cake until outer edge is slightly puffed and cake is barely set in center (center will look shiny and move slightly when pan is gently shaken), about 55 minutes. Transfer cake to rack. Run small sharp knife around cake to loosen. Chill uncovered until cold, 8 hours or overnight. DO AHEAD: Can be made 2 days ahead. Cover and keep refrigerated.
For topping:
Whisk sugar, egg whites, 3 tablespoons water, cream of tartar, and 1/8 teaspoon salt to blend in large metal bowl. Set bowl over saucepan of simmering water; whisk constantly until sugar dissolves and mixture thickens and is hot to touch, about 3 minutes. Remove bowl from over water and stir in marshmallows (keep water simmering in saucepan). Let stand until marshmallows soften, about 3 minutes. Set bowl with mixture over simmering water; using hand held electric mixer, beat until stiff shiny peaks form, about 4 minutes (It took me 6 minutes). Beat in vanilla.
Scrape topping onto cheesecake. Using offset metal spatula, spread topping to edges of cake, swirling decoratively. Let stand until set, about 15 minutes.
Using kitchen torch, lightly brown topping in spots. (Or preheat broiler; place cake at least 4 inches from heat source and broil just until topping is lightly browned in spots, watching closely to avoid burning, about 1 minute.) Chill cake until cold. DO AHEAD: Can be made 1 day ahead. Cover with cake dome and keep chilled. Remove pan sides. Place cake on platter.
Bon Appetit July 2008/recipe by Rick Rogers

Monday, September 29, 2008

Lion House Cream Pie

5 T cornstarch
1 C sugar
1/4 t salt
2 1/2 C milk
3/4 C half & half
3 egg yolks
2 T butter
1 t vanilla
whip cream
1 baked pie crust

Mix the cornstarch, sugar and salt in saucepan. Add milk and half and half. Cook and stir on medium heat until smooth and thick. Pour small amount of mix into egg yolks and blend thoroughly. Pour back into pan. Cook 2-3 more minutes. Remove from heat, add butter and vanilla and 1 of the following:

2 sliced bananas (just slice them on crust and pour filling over the top)
1/2 C coconut
Large symphony bar

Pour into crust and cool. (put some saran wrap over the top of the filling while it cools so you don't get that gross film on top. You can also make it ahead of time and just leave the filling in the pan in the fridge until you are ready to serve it and pour it into your crust.)

Oh- and I like to melt some extra symphony bar on the bottom of my chocolate pie crust or even the banana cream. Just let it cool/harden a little before putting the filling in.

Sunday, September 28, 2008

Pumpkin Cheese Cake for the Non Baker!

This is an easy peasy recipe and probably not as awesome as Robyn's but it might be a tad easier for us non-bakers!

  1. buy graham cracker crust
  2. Bottom layer
  • 2 8oz cream cheese bricks
  • 1/2 cup sugar
  • 1/4 t vanilla
  • 2 eggs
  • mix and take out 1 cup for top layer before putting in pie crust.

3. Top Layer

  • Using 1 cup of batter left over from bottom layer add in 1/2 c pumpkin & 1/2 t cinnamon mix together and put on top of bottom layer.

Bake 350 for 35-40 minutes.

Try it - you just might like it!

Friday, September 19, 2008

Pumpkin Cheesecake

I couldn't resist making a pumpkin recipe this week because it started feeling like fall. This would be great for Thanksgiving or Christmas, or any time you have 3 packs of cream cheese laying around!
3/4 cup graham cracker crumbs
1/2 cup ground pecans
2 T. sugar
2 T. brown sugar
1/4 melted butter/marg

Combine these ingredients in food processor then press into 9" springform pan.

3/4 cup sugar
1-15oz can pumpkin
3 egg yolks
2 1/2 tsp cinnamon
1 tsp ginger
1/2 tsp cloves
1/4 tsp salt

Combine these ingredients in food process until smooth and then set aside.

3-8oz cream cheese (softened)
1/2 cup sugar
1 whole egg
1 yolk
2 T. heavy whipping cream
1 T. cornstarch
1 tsp vanilla
1/4 tsp lemon extract

In food processor, beat cream cheese until smooth. Then add sugar and beat until smooth. Add eggs and whipping cream. Beat until smooth. Add cornstarch, vanilla, and lemon. Beat batter until smooth. (It should be very smooth by now!) Then add pumpkin mixture and beat it altogether until (you guessed it) smooth. Pour batter into the prepared pan.

Bake at 350 for 50-55 minutes. Do not overbake! Center may be soft but it will firm as it chills. Let cheesecake cool on wire rack, then refrigerate. Remove springform pan when ready to serve.

Wednesday, September 17, 2008

rice krispy brownies

the pictures do not do them justice, but these are the most delicious brownies you will ever taste. i first had them about 4 years ago at book club (oh book club, how i miss you!) and have been making them ever since i got the recipe. they are yummy.

please make them, but do not yell at me when you gain 5 pounds.

rice krispy brownies

1 c. butter
2 c. sugar
4 eggs
6 T. baking cocoa
1 c. flour
1/2 t. salt
2 t. vanilla
1-7 oz jar marshmallow creme
1 c. creamy peanut butter ** i only use 1/2 cup because i don't like too much pb)
2 c. (12 oz.) semi-sweet chocolate chips **i use milk chocolate, because that's how i roll
3 c. Rice Krispies

In a mixing bowl, cream butter & sugar, add eggs and beat well. Stir in cocoa, flour, vanilla, & salt. Spread into a greased 13x9 pan. Bake for 25 min in a 350 degree oven.(do NOT overcook the brownies..they might not look done, but trust me, they are!) Let cool. After cooled, spread marshmallow creme over cooled brownies. In a medium saucepan, melt peanut butter, & chocolate chips, stirring constantly on low heat. Remove from heat & stir in rice krispies. Spread over marshmallow layer. Chill before cutting & store in the refrigerator.

these taste best cold, straight from the fridge. colin likes them with a glass of milk...not me. i hate milk.


Crock Pot Chocolate Cake

Can I just say yum! This cake is so moist and it is perfect hot with fresh whipped cream on top!

1 pkg. chocolate cake mix
8 oz. sour cream
1 c. chocolate chips
1 c. water
4 eggs
3/4 cup oil
1 small pkg instant chocolate pudding

Spray crock pot with PAM. Mix all ingredients by hand until well combined. Pour into crock pot and cover. Cook on low for 6-8 hours or on hi for 3-4 hours.

Bacon Tomato Rotini

This is an easy one because I usually have all the ingredients on hand and my kids love it! It has been perfect to use up the tomatoes we have growing outside.

1 pound cooked rotini pasta
1/4 c. butter
1/4 c. flour
1 tsp salt
1/4 tsp pepper
2 1/2 c. milk
1/2 c. parmesan cheese
2 tsp parsley
8 slices crumbled cooked bacon
2 medium tomoatoes, chopped

Melt butter in skillet, mix with flour, salt and pepper. Whisk in milk and cook until thick and bubbly. Stir in parmesan, parsley and bacon. Add tomatoes and toss with pasta.

Fruity chicken salad

I've been making this recipe for years and it is my favorite chicken salad recipe! Perfect for all of those fall apples!

4 1/2 c. cooked diced chicken
1 1/2 c. diced apples
3/4 c. halved green grapes
6 T. sweet pickle relish
6 T. mayo
6 T. Ranch dressing
3/4 tsp onion salt
3/4 tsp garlic salt

In a bowl, combine chicken, apples and grapes. In another small bowl combine, relish, mayo, ranch, onion and garlic salt. Pour over chicken mixture and toss to coat. Serve in a lettuce lined bowl.

Thursday, July 31, 2008

Burger and Fries, WW style!

Ok, so we tried these last night and they were amazing! The burgers are 6 points and the fries are 3. Both recipies are for four people.

Monterey Jack Turkey Burgers

3/4 pound ground turkey
2 shallots, chopped
1 T soy sauce
1 T ketchup
1 tsp. minced garlic
1/4 tsp pepper
1/3 c. monterey jack cheese (I used a little more)
4 strips turkey bacon
4 hamburger buns, split and toasted
1 tomato, cut into 4 slices

1. In large bowl, combine turkey, shallots, soy sauce, ketchup, garlic, and pepper. Blend in the cheese and form into 4 burgers.
2. Grill burgers 6-8 minutes per side. Cook the bacon (or use precooked microwavable kind) and put them all on a bun (we actually used the 100 calorie english muffins) with the tomato slices.

Oven "Fries"

1 1/4 pounds baking potatoes, peeled and cut into 1/2 inch strips
3/4 tsp salt
1/2 tsp sugar
4 tsp oil
1 tsp paprika

1. Preheat oven to 450, spray baking sheet with PAM.
2. In a large bowl, combine potatoes, 1/4 tsp of salt, sugar and cover with cold water. Let soak for 15 minutes, then drain and pat dry.
3. Toss potatoes with oil and paprika and place in single layer on baking sheet. Bake, turning over as they brown for about 45 minutes. Sprinkle with remaining salt.

These turn out almost like fried ones because of the soaking process that is supposed to help draw out some of the water in the potatoes so they crisp in the oven.

Sunday, July 27, 2008

Cornbread--A forgotten Side Dish

2 cups Bisquick
1/2 cup sugar
1/2 cup cornmeal
1/2 tsp. baking powder
2 eggs, beaten
1/3 cup melted margarine

Mix all together. Pour into greased 9x9 pan. Bake at 350 just until the top is light golden brown---don't overcook.

My kids really love to help by making the butter. I put about 1/3 cup of heavy whipping cream with a dash of salt in a tupperware container and let them shake it until it gets fluffy (about 10-15 minutes). It's really yummy!

Friday, July 25, 2008

Easy Weight Watchers Stromboli

I know many of us are on a good eating kick, so I thought I would share this one that we made last night.

5 Points per serving. Makes 4 servings

1 can refrigerated pizza dough
1/2 cup low fat mozzarella cheese
1/2 cup thinly sliced arichoke hearts
3 roasted red peppers chopped
1/2 cup turkey salami (I couldn't find turkey so I just used regular salami, but you could do turkey pepperoni if you want)

1. Roll dough out into a rectangular shape
2. Spread cheese on dough about 1/2 an inch away from the dough edges
3. Spread out artichokes, peppers and turkey pepperoni.
4. Starting on the short side, roll the dough up and pinch the edges together.
5. Bake approximately 20-25 minutes unitl fully cooked.

It really turned out yummy and we dipped it into pizza sauce. Enjoy!

Wednesday, July 9, 2008

Mary's Mounds Cake

This is a family recipe I got from Mary Selden. If you like coconut, you are in for a treat!

1 pkg. chocolate cake mix (cook in 9 x 13 according to directions on box)

3/4 c. milk
3/4 c. sugar
24 large marshmallows
14 oz coconut

Heat first 3 ingredients in saucepan and stir until marshmallows are melted. Then add coconut and mix thoroughly. Spread on hot cake.

1 stick butter
12 oz. semi sweet choc chips

Melt in microwave or on the stove. Stir until creamy. Spread on top of cake. Icing sets up better if put in the frige.

Note: I made this once with milk chocolate chips instead of semi sweet and the chocolate didn't spread. So unless you want be globs of chocolate on top (like Mandi) use semi sweet chips for sure.

Saturday, July 5, 2008

The Lady and Son's Smoked Boston Butt Roast Recipe (Brooke’s Version)

This is my take on this super delicious and easy dish.

1 (5-pound) pork butt roast
4 tablespoons House Seasoning, recipe follows
4 tablespoons liquid smoke
Barbeque sauce of choice, for serving

Sprinkle 1 side of the roast with 2 tablespoons of the House Seasoning, making sure to rub well. Flip the roast over and rub the remaining 2 tablespoons of House Seasoning. Repeat the process with liquid smoke. Place the roast in a crock pot on low before you go to bed the night before. I placed it in the crock pot at midnight. Turn the roast over in the morning and pull it out when you’re ready to have dinner.

House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months.

Paula Deen’s Original Recipe

Wednesday, June 18, 2008

Cashew Chicken Casserole

2 cups macaroni noodles, uncooked
3 cups chicken, cubed and uncooked
1/2 cup American cheese, chopped
1 small onion, chopped
1/2 cup green pepper chopped
1/2 cup celery chopped
1 can sliced waterchestnuts
1 can cream of mushroom soup
1 can cream of chicken soup
1 can chicken broth
1 1/3 cup milk
1/4 cup melted butter
1/2 cup or 20 saltine crackers crushed
1 bag or 3/4 cup cashews

Layer first seven ingredients in bottom of greased 9 x13 pan. Combine soups, broth and milk and pour on top of pan. Cover and put in fridge overnight (you don't have to do this step). Before baking, mix melted butter and crackers and sprinkle on pan. Top with cashews. Bake at 350 for 35 min uncovered.

Mexican Cornbread

I posted this on my blog, but thought I'd add it again.

Mexican Cornbread

Brown: 2 lbs beef
¾ c onion, chopped

Drain fat and mix in:
2 pkgs taco seasoning
1 lrg can crushed tomatoes
1 sm can Mexican corn

Heat and put in 11x9 dish. Mix 2 boxes Jiffy Cornbread. Pour over meat mixture. Bake 400 til cornbread is brown.

Navajo Tacos

If you loved Frontier Pies hopefully you'll like this one. It's basically a taco salad on Navajo Fry Bread.

2 Frozen Bread Dough loaves
1 lb ground beef
1 can tomato soup
1 can kidney beans
1 pkg taco seasoning

Thaw bread dough and separate into 4 balls each, so 8 total. Stretch them out to circles. Fry in oil. Set aside.

Brown beef; drain. Add tomato soup, beans undrained and taco seasoning. Mix and heat until warm. Serve meat sauce on fried bread scones. Top with the usual-lettuce, cheese, tomatoes, sour cream, salsa, guacamole, etc. This sauce is good just as a taco salad on chips too.

Tuesday, June 10, 2008

Chocolate-Marshmallow Cookies

1 3/4 C flour
½ t soda
½ t salt
½ C cocoa powder
½ C margarine or butter
1 C sugar
1 egg
1/4 C milk
1 tsp vanilla

Combine dry ingredients. Cream butter and sugar. Add egg, vanilla, and milk. Add dry ingredients. Bake at 350 for 8-9 minutes then take them out, top with half a marshmallow and cook 2-3 more minutes. Let them cool before frosting.

2 C powdered sugar, 1/8 tsp salt, 4-5 T cream or milk, 4 T cocoa powder, 3 T sftnd butter

Sunday, June 8, 2008

Special K Bars

These are very tasty! Very tasty. So tasty you might be in jeopardy of eating too many.

1 cup sugar
1 cup light corn syrup
1 cup peanut butter

Mix in sauce pan under med heat. Stir.

Add Special K cereal (approx. 6 cups or so). Put into 9X11 dish.

Melt 1 cup chocolate chips and 1 cup butterscotch chips in microwave. Spread the yummy mixture over the top. Put in fridge for about one hour or until everything hardens. Eat your heart out!

Thursday, June 5, 2008

Breakfast Duo--Pancakes and Waffles

I was a grown-up before I realized you could make pancakes and waffles without a mix!

Homemade Pancakes
1 1/4 cups flour
1 egg
1 1/2 cup buttermilk
1/4 cup sugar
1 heaping tsp baking powder
1 tsp. baking soda
1/4 cup oil
1/4 tsp. salt
Use mixer or blender to make batter smooth.

Homemade Waffles
2 eggs
1 cup sour cream
1/4 cup melted butter
1 cup buttermilk
Wisk together then add...
1 1/2 cups flour
1 tsp. baking powder
1/2 tsp. salt
3/4 tsp. baking soda
1/4 cup sugar
Wisk until smooth.

Always keep buttermilk on hand, but you won't be able to get it at the Bottom Dollar, yet!

Chicken and Dressing

Here is a really good "no oven required" meal. You need the dressing with it to get the full effect.


1 small bottle Kraft Zesty Italian Dressing
1 T chili powder
1 T cumin
3 cloves garlic—minced
5 lbs chicken breast (I never use this much chicken, usually 3 Costco chicken breasts)

Cook all together in a crock pot for 4 hours, shred meat and cook 1 additional hour.

Cilantro Dressing

1 1/3 cups sour cream
3/4 cup mayonnaise
1 bunch of cilantro
1 package ranch dressing mix
4 tbsp. salsa verde (green salsa)
2 cloves of garlic
1/8 tsp. Tabasco sauce
juice of one lime
Mix together in the blender... and that's it!

Serve this as your taco salad meat and sauce.

Wednesday, June 4, 2008

Asian Grilled Flank Steak

Ok ladies, I need more entree ideas, so please post your favorites! Here is one of mine.
1 beef flank steak (1-1/4 lb.)
3/4 cup BULL'S-EYE Original Barbecue Sauce
1/4 cup soy sauce
1/4 cup thin green onion slices
2 Tbsp. sesame seed
1 clove garlic, minced
1/4 tsp. ground ginger

SCORE steak on both sides; place in shallow glass dish or large resealable plastic bag.

MIX remaining ingredients. Pour over steak; cover dish or seal bag. Marinate in refrigerator at least 2 hours or overnight. Remove steak from marinade; discard marinade.

PREHEAT grill to medium-high heat. Grill steak 15 to 20 minutes or until cooked through, turning every 8 minutes. To serve, cut steak across the grain into thin slices.

Confetti Ham and Cheese Roll Ups

I made these on Sunday for the first time in the attempt to find a new appetizer that I like and they were a big hit! My kids even ate the leftovers for lunch the next day!

16 Ounces of Cream Cheese
1 Package of Ranch Dressing Mix
2 Green Onions, Minced
4 Twelve Inch Tortillas
1 Two Ounce Can of Sliced Black Olives
1/2 Cup Red Bell Pepper, Diced
1/2 Cup Cheddar Cheese, Shredded
12 slices deli ham

Combine the cream cheese, ranch dressing mix and green onions in a bowl.Spread this mixture on each tortilla.Sprinkle the red peppers, celery, olives and cheese over the cream cheese mixture.Layer 3 slices of ham down the middle of each tortilla. Roll up the tortillas, wrap them tightly with plastic wrap .Chill 2 hours to overnight, (I actuall put them in the freezer for 3 hours to make them really easy to slice). Cut of the ends and then slice the remainder of the chilled rolls into 1 inch slices.

Sunday, June 1, 2008

BBQ Chicken Sandwiches

You know I am all about easy,quick, pretty healthy, and something most of the family will eat kind of recipes! This fits the bill to a tee and it tastes good enough to serve to the company!

Crock pot here you come.

Frozen Chicken Breasts (as many as you want)
2 cups BBQ sauce
sliced onion
1 tsp onion powder
1 tsp chili powder
1 tsp fresh garlic

Throw all ingredients in crock pot for about 4 hours on low. Stir it a few times. Before serving, chop or pull apart chicken. Place back in the saucy goodness and stir around one more time. Serve on your favorite bun with coleslaw!

Tuesday, May 27, 2008

Kung Pao Chicken

I love this mix for a super tasty (and spicy!) Kung Pao Chicken!

One Package as seen above
Follow seasoning packet instructions for sauce.

I add a few different items to my ingredients:

I cook 3 breasts of chicken and chop into pieces
celery chopped
green onions
water chestnuts

Saute chicken and peanuts in a little olive oil. Add celery, water chestnuts and onions. Stir fry for about one or two minutes. Add the delicious sauce for about 1 minute or until it has thickened.

Serve over rice.

Love it!

Artichoke Dip

How can something so easy, taste so good.

Artichoke Dip

1 can Artichoke hearts (8 0z?).
1 cup mayo
1 cup freshly shredded parmesean cheese

(you can add all sort of things if you would like such as chopped green chilis, paprika etc)

Chop up the artichokes. Mix in mayo and cheese (leave a little bit to sprinkle over the top). Put in oven safe dish and cook on 350 until bubbly.

Serve warm with pitas (I love those pita chips from Costco), buttered crackers (my fav), or whatever floats your boat.

Thursday, May 22, 2008

Cream Cheese Chicken Soup

Anell made this soup for our Mother/Daughter Activity last night. It was so good! And since it remains a bit chilly around these parts, soup might just be the perfect solution to warm you up.

Cream Cheese Chicken Soup

1 small onion chopped
1 Tbsp butter
3 cups chicken broth
3 medium carrots sliced
2 medium potatoes peeled and cubed (I didn't peel mine)
2 cups cooked chicken
2 Tbsp minced parsley (I used dried parsley flakes)
Salt and Pepper to taste
1/4 cup flour
1 cup milk
1 pkg (8 oz) cream cheese cubed

In a large saucepan, saute the onion in butter. Add broth, carrots and potatoes. Bring to a boil. Reduce heat; cover and simmer 15 minutes or until vegetables are tender. Add the chicken, parsley, salt and pepper and heat through. Combine flour and milk until smooth. Add to the vegetables, bringing to a boil. Cook and stir 2 minutes or until thickened. Reduce heat and add cream cheese. Stir and cook until melted.

Sunday, May 18, 2008

Chocolate Peanut Butter Cupcakes

I had forgotten all about this recipe until Lauren requested them for the treat she wanted to bring to her class for her birthday. It is from Barefoot Contessa, and as always, it's a winner! Who knew you could make cupcakes without a cake mix? The extra effort really pays off.

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
1cup 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
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.

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.

Pork with Sweet Onion Marmellata

My first time posting a recipe on here and I thought I should post one of my fav's.
It's takes awhile for the onions to cook, but in the end it is all worth it.
Enjoy, Ginger

Pork with Sweet Onion Marmellata

Onion Marmellata:
1/4 cup olive oil
4 large onions, thinly sliced (about 3 pounds)
1/4 cup orange marmalade
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons balsamic vinegar
1 tablespoon sugar (or more to taste)

Pork Chops:
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
2 cloves garlic, minced
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
4 to 6 pork chops
1/4 cup chopped fresh flat-leaf parsley

For the onion marmellata, place a large, heavy pot over medium-high heat. Add the olive oil and the onions. Stir to combine and cook until starting to sizzle, about 2 minutes. Add the remaining ingredients. Reduce the heat to low. Cover the pot and cook over low heat for 2 hours, stirring every 30 minutes to scrape up any brown bits. The onions should be a soft, jam-like consistency and a deep mahogany color.
Meanwhile, for the pork chops, combine the rosemary, thyme, garlic, salt, and pepper in a small bowl. Using your fingers, work all the ingredients together until well combined. Rub the herb mixture over the pork chops. Cover with plastic wrap and reserve in the refrigerator.
About 20 minutes before the onions are finished, remove the pork chops from the refrigerator. Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Grill the pork chops to medium, about 7 minutes a side depending on thickness. To serve, spoon the onion marmellata over the pork chops. Sprinkle with the chopped parsley. Serve immediately.

Thursday, May 8, 2008

Mango Sweet Rice

I got this recipe from Miranda who got it from Kessa Bowman. It is really yummy with any asian inspired dish, or just as a yummy treat. I just love it!

1/2 cup sugar
1/2 cup water
1/2 cocnut milk

Bring to a simmer for 3 min. Then add 2 cups of cooked sticky rice and 1 cup mango's or any other fruit. Bring to a simmer for 5 more min. You can serve warm or cold.

Monday, May 5, 2008

Broccoli and Cheddar Strudel

This is one of my favorite side dishes. Enjoy!
Broccoli and Cheddar Strudel

1 tablespoon extra-virgin olive oil
6 tablespoons unsalted butter
2 leeks (white and light green parts only), thinly sliced
2 cloves garlic, finely chopped
Two 10-ounce packages frozen chopped broccoli, thawed
Salt and pepper
2 large eggs
16 ounces cheddar cheese, shredded
2 teaspoons Dijon mustard
10 sheets frozen phyllo dough, thawed

1. Preheat the oven to 375°. Line a baking sheet with parchment paper and set aside. In a large skillet, heat the olive oil and 2 tablespoons butter over medium heat. Add the leeks and garlic and cook until the leeks begin to brown, 5 to 7 minutes. Stir in the broccoli, season with salt and pepper and remove from the heat. Transfer the broccoli mixture to a large bowl and let cool for 10 minutes. Wipe out the skillet and set aside.

2. In a small bowl, lightly beat 1 egg and stir into the broccoli mixture along with the cheddar cheese and mustard. Set aside.

3. In the skillet, melt the remaining 4 tablespoons butter. In a small bowl, lightly beat the remaining egg and set aside. Place 1 sheet phyllo dough on a work surface with the short side closest to you; cover the remaining phyllo sheets with a damp kitchen towel. Brush the phyllo sheet lightly with the melted butter, beginning with the edges. Stack 4 more phyllo sheets on top, brushing all but the last sheet with butter. Place half of the reserved broccoli mixture on the short end of the phyllo, leaving a 3-inch border of dough along the sides and bottom. Fold the bottom edge over the filling, then fold in the two sides and gently roll up into a log, brushing the inside flap with the egg to seal the strudel. Repeat with the remaining ingredients to make another strudel.

4. Place the strudels seam side down and 3 inches apart on the prepared baking sheet. Brush the tops and sides with the remaining egg. Bake until golden-brown, 30 to 35 minutes.

Cinco de Mayo Chimichangas!

These are easy, low fat and so yummy (especially day two for leftovers...and I don't like leftovers)

2 cloves of minced garlic
2 medium onions, diced
2 tomatoes, diced
1 tsp. cumin
2 cup cooked chicken, chopped
1 (4 0z) can chopped green chilis
salt to taste
grated cheese

Saute all ingredients and put 2 spoonfuls in center of flour tortilla along with some grated cheese. Fold in 4 sides. Spray generously with Pam. Bake at 375 for 15-20 minutes. You can also fry on both sides and drain on paper towels...not low fat.

Serve with sour cream and salsa

Monday, April 28, 2008

Orange Rolls

OK, I will stop posting for a while after this...Kristin requested that I post these and I must say that they are a real winner!

1 pkg yeast
2 c. warm water
2 eggs
½ cup sour cream
Flour (abt 5 or 6 cups. Just so it is a nice sticky dough.)
6 T. melted butter
1 t. salt
½ cup sugar

Dissolve yeast in warm water. Beat in sugar, eggs, salt, butter and sour cream. Beat in 2 cups flour then knead in the rest. Let rise until double. Knead dough 15 times then roll into 2-12" circles and put the filling on. Cut into 12 wedges and roll up like crescent rolls. Put rolls into 9 x 13 pan and let rise until double. Bake 350 degrees for 20 minutes.

Filling: (I usually double this.)
2 T. melted butter
½ cup sugar
2 T. grated orange rind

Glaze: ½ cup butter
3/4 cup sugar
½ cup sour cream
2 T. orange juice

Place all ingredients in a sauce pan. Boil over medium heat for 3 minutes stirring constantly- pour over rolls immediately after taking from oven.

Thai Beef Stir Fry

This is tasty!!! It is also fairly simple. Hope you like it as much as I do:

Thai Beef Stir-Fry

½ c brown sugar
2 tbls cornstarch
2 c beef broth
1/3 c soy sauce
1 tsp onion powder
1 tsp ground ginger
¼ tsp hot pepper sauce
2 tbls boneless beef sirloin steak, cut into thin strips
6 tbls olive oil, divided
2 c fresh cauliflower
1 ½ c julienned carrots
4 c broccoli florets
2 c mushrooms
¼ c peanut butter
½ c chopped peanuts

Combine first 8 ingredients until smooth. Set aside. In a large skillet or wok, stir-fry beef in 4 tbls oil until meat is no longer pink. Remove and keep warm.
In the same skillet, stir fry cauliflower and carrots in remaining oil for 5 minutes. Add broccoli, stir fry for 7 minutes. Add mushrooms, stir fry 6-8 minutes longer or until the veggies are crisp-tender.
Stir broth mixture and add to the pan. Bring to boil; cook and stir for 2 minutes ‘til thick. Reduce heat, add beef and peanut butter. Cook and stir on medium until blended. Serve over rice or noodles. Sprinkle with peanuts.

Saturday, April 26, 2008

Pepper Jack Chicken Rolls

This is Jeremy's favorite meal. I got it off of a cooking segment on the news when we were first married and it's been a keeper ever since. Plus it's really easy!

4 boneless skinless chicken breasts
4 ounces Monterey jack cheese with jalapeño peppers
1/2 cup cornflake or dry bread crumbs
Black pepper to taste
Garlic salt to taste
1/4 cup melted butter

Preheat oven to 400 degrees F.
Place chicken between wax paper or plastic wrap, and flatten to 1/4 inch thickness. Cut cheese into 4 sticks approximately 2 inches long by 1/2 inch thick. Place cheese stick in center of each chicken breast
. Roll chicken around cheese, folding in ends. Secure with string or wooden picks, if necessary.
Mix crumbs with pepper,paprika
, and garlic salt to taste. Dip chicken rolls in melted butter then in seasoned crumbs, turning to coat all surfaces. Place in a baking dish and bake uncovered for 30 to 40 minutes or until chicken is golden brown and cooked through. Serve with salsa, black beans and rice, if desired.

Holy Crap That's Good Banana Cream Pie

I got this recipe off of a link from someone else's and modified it a bit. It is really yummy if you like banana cream pie!

2 oreo or chocolate pie crusts
2-3 bananas
1 package cream cheese, softened.
1 can sweetened condensed milk
1 large package banana pudding
1 tsp.vanilla
1/4 c. milk
tub of cool whip
Hershey bar

Slice bananas and layer on bottom of pie crusts. Set aside. Whip cream cheese until fluffy. Add condensed milk and vanilla. Whip again. Slowly add pudding mix. Continue whipping at medium speed and add milk. When it's all added, pour into pie crusts and top with Cool Whip. Use a potato peeler to make chocolate shavings on top from the Hershey bar. Refrigerate at least an hour to set.

Friday, April 25, 2008

Teriyaki Chicken Lettuce Wraps

My sisters have been watching this site cause I told them that you are all such great cooks and would have great recipes. Anyway, one of them emailed me and told me that this recipe was one of her favorites and just as good as the wraps at cheesecake factory. She said it was one that needed to be posted. it is:

Teriyaki Chicken Lettuce Wraps

1 cucumber, core out seeds, dice
2 chicken breasts, cooked, cubed, season w/ lemon pepper
½ c. green onion, chopped
½ c. -1 c. celery
½ c. peanuts
½ c. mayo
½ c. Yoshida Sauce
2 tsp. ginger
¼ tsp. cayenne pepper
Romaine lettuce leaves
Salt and Pepper
Core cucumbers, remove seeds. Mix all ingredients together. Season more if needed. Place in lettuce, and sprinkle with peanuts. Enjoy.

Monday, April 21, 2008


This is so easy but makes you look like a very accomplished cook. I love anything like that!

Grease two cookie sheets and put a frozen bread dough log on each cookie sheet. Cover with saran wrap. Let defrost and rise all day (usually from 8am-5pm).

Then flatten dough on each cookie sheet and spread out to the length of the cookie sheet. (The dough will not cover the whole cookie sheet).

Start right at top center of the dough and put three pepperoni across, all the way down the middle of the dough.

Then sprinkle Italian seasoning.

Then sprinkle about 1 cup of mozzarella cheese.

Then sprinkle with 1 1/2 cups cooked sausage.

Then sprinkle with 1 cup shredded ham.

Then sprinkle with more Italian seasoning.

Now it's time to seal up the stromboli. First take sides, put them together and seal. Then take the top, fold it over and seal it. Do the same with the bottom. It should look like a nice little present now. Then flip it over so the seals are on the bottom of the greased cookie sheet. Sprinkle with butter and Parmesan cheese.

Bake at 350 for 30 minutes. Then slice up and dip in marinara sauce. Yum Yum

Friday, April 18, 2008

Chocolate Cake With Chocolate Ganache, Praline Frosting, and Brown Sugar Caramel Glaze

This is the cake I made for Travis' birthday. Each component is a dessert in and of itself. Enjoy!

1 cup butter

1/4 cup unsweetened cocoa

1 cup water

1/2 cup buttermilk

2 large eggs

1 teaspoon baking soda

1 teaspoon vanilla extract

2 cups sugar

2 cups all-purpose flour

1/2 teaspoon salt

Chocolate Ganache

Praline Frosting

Brown Sugar Caramel Glaze

1. Grease bottoms of 3 (8-inch) round cake pans; line with wax paper. Grease and flour wax paper and sides of pans; set pans aside.
2. Cook first 3 ingredients in a saucepan over low heat, stirring constantly, 3 to 5 minutes or until butter melts and mixture is smooth; remove from heat, and let cool.
3. Beat buttermilk and next 3 ingredients at medium speed with an electric mixer until smooth. Add butter mixture to buttermilk mixture, beating until blended. Combine sugar, flour, and salt; gradually add to buttermilk mixture, beating until blended. (Batter will be thin.) Pour batter evenly into prepared pans.
4. Bake at 350° for 25 to 28 minutes or until a wooden pick inserted into centers comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans, and cool completely on wire racks. (Cake layers will appear thin.)
5. Spread about 1/2 cup Chocolate Ganache between each cake layer; spread remaining Chocolate Ganache on sides of cake. (Do not frost top of cake.) Chill cake 30 minutes. Pour warm Praline Frosting slowly over top of cake, spreading to edges. (Cover and let stand up to 24 hours, if desired.)
6. Pierce about 25 holes in top of cake using a wooden or metal skewer. Pour warm Brown Sugar Caramel Glaze over cake.

Yield: Makes 12 servings

Chocolate Ganache

2 cups (12 oz.) semisweet chocolate morsels

1/3 cup whipping cream

1/4 cup butter, cut into pieces

1. Microwave chocolate morsels and cream in a glass bowl on MEDIUM (50% power) 2 to 3 minutes or until morsels are melted, stirring after 1 1/2 minutes; whisk until smooth. Gradually add butter, whisking until smooth. Cool about 35 minutes or until spreading consistency, whisking every 10 minutes.

Yield: Makes about 2 1/2 cups

Praline Frosting

1/2 cup chopped pecans

2 tablespoons butter

1/2 cup firmly packed light brown sugar

3 tablespoons whipping cream

1/2 cup powdered sugar

1/2 teaspoon vanilla extract

1. Bake pecans on a baking sheet at 350° for 15 minutes or until golden brown, stirring once.
2. Bring butter, brown sugar, and cream to a boil in a 2-qt. saucepan over medium heat, stirring often; boil, stirring often, 1 minute. Remove from heat, and whisk in powdered sugar and vanilla until smooth. Add toasted pecans; stir gently 3 minutes or until frosting begins to cool and thicken slightly.

Yield: Makes 3/4 cup

Brown Sugar Caramel Glaze

3 tablespoons butter

3 tablespoons light brown sugar

3 tablespoons granulated sugar

3 tablespoons heavy (whipping) cream

1/2 teaspoon pure vanilla extract

1. Place the butter, sugars, cream, and vanilla in a small saucepan and bring to a boil over medium-high heat. Let the glaze boil for 1 minute, stirring, then remove the pan from the heat.

Yield: More than enough!

Thursday, April 17, 2008

The Best Lasagna

1 lb. ground beef (browned & drained)

3 (8oz.) tomato sauce
2 (6oz.) tomato paste
2 garlic cloves
2 tsp. sugar
1 tsp. italian seasoning
1 tsp. salt
1/2 tsp. pepper

Mix above ingredients, except pepperoni, (simmer together for taste- optional)

3 eggs
3T parsley
24oz cottage cheese
8 oz. Ricotta
1/2 c. grated Parmesan
12 oz. mozzarella

Mix together separately in a large bowl.

9 noodles, cooked
6 slices of provolone

Layer as follows in a 13x9 in. pan:

3 slices provolone
(optional layer of pepperoni)
3 slices provolone

Cook for 45 min. at 350*, covered. Way good.

Wednesday, April 16, 2008

Chicken Delight

This is a great crock-pot know it is a winner if the whole family will eat it!

5-7 frozen chicken breasts
1 package Italian Seasoning Dressing packet
1 8 oz lite cream cheese
1 can fat free cream of chicken soup

Seriously, all you have to do is set the timer for 3-4 hours and watch dinner magically cook right along. Stir a couple of times to mix ingredients together.

Put a little rice with a breast of chicken on top followed by a good helping of the sauce...DELISH.

Thursday, April 10, 2008

Mary's Pralines

These are so yummy! Careful not to eat them all yourself.

1 c sugar
1/2 c water
1 tsp cinnamon
1/4 tsp salt
1 tsp vanilla
2 1/2 c pecan halves

Combine everything except vanilla and pecans in a saucepan. Cook over medium heat to 232 degrees using a candy thermometer. Remove from heat and add vanilla and pecans. Stir until creamy with a wooden spoon. Pour on to wax paper and separate piece by piece.

Tuesday, April 8, 2008

Chicken Enchiladas

This thing comes out of the oven all bubbly and beautiful, with the cream and cheese having magically made their own amazing sauce. Trust me, you’re going to want to eat these all yourself — but don’t. That would be a big mistake.


• 3 cups shredded cooked chicken (from a precooked deli-roasted chicken)
• 1 cup store-bought salsa verde (green salsa)
• One 4-ounce can diced green chiles
• 2 tablespoons finely chopped canned chipotle chiles
• 2 cups whipping cream
• 1 cup chicken broth
• 8 flour tortillas, fajita size (about 8 inches in diameter)
• 11⁄2 cups shredded Monterey Jack cheese
• Fresh cilantro, chopped fine for garnish

Preheat the oven to 350ºF. In a bowl, mix the chicken, salsa, green chiles, and chipotles together well. Pour half of the cream into the bottom of a 9 x 13–inch baking dish. Pour the chicken broth into a wide bowl and submerge a flour tortilla until well moistened, about 30 seconds. Remove and place about 1⁄8 of the chicken mixture in the middle of the tortilla, roll it up like a cigar, and place it, seam side down, on the cream in the baking dish. Repeat until all the tortillas are filled and side by side in the dish. Spread the cheese over the enchiladas and pour the remaining 1 cup cream over the top. Bake until starting to brown nicely, about 30 minutes, and serve with a little cilantro.

Mrs. Powell's Cinnamon Rolls

Mrs. Powell’s Cinnamon Rolls

4 ½ - 5 cups hot water
1 ½ cups potato flakes
1 ½ cups instant powder milk
1 cup sugar
2 ½ T. salt
4 eggs
1 cube softened butter
6 cups of flour
1 ½ T. SAF yeast (sprinkle on top of flour)

Mix in mixer for 6 minutes on high

Add 5-6 cups more flour and mix for 5 minutes on medium

Put dough in greased bowl to rise. Spray with Pam and cover. It should double in about 45 minutes. Roll out dough on floured surface to about ½ inch thick (you will have to split up batch). Put a layer of softened butter, cinnamon, brown sugar. Roll up and cut. Cover. Let rise until double

Bake at 350 for 15 – 18 minutes.

If making Pecan rolls, place rolls in a 9X13 that already has sauce and nuts in it. Then rise and bake. It takes about 30 minutes.

Pecan Roll sauce

4 cups corn syrup
1 lb. butter

Micro for 4 minutes and stir really good. Add:

4 cups brown sugar
2 cups cream or ½ and ½

Stir really well and micro a few minutes longer—Pour in the bottom of pan and sprinkle with pecans

This is a huge roll recipe. When I ½ both the roll and sauce recipe I get 2—9X13 pans.

Mrs. Powells is a bakery in the Boise mall and I LOVE their cinnamon rolls. My sister scrounged up the recipe somewhere. Also, I made the pecan rolls over conference weekend. (I actually left out the pecans- so they were more like caramel rolls.) They were awesome! Enjoy! I will post more soon.

Challah French Toast

Here you go Shelese. This is actually a Barefoot Contessa recipe that I got courtesy of Robyn. Enjoy!

Challah French Toast

6 extra-large eggs
1 1/2 C. half-and-half or milk
1 t. grated orange zest
1/2 t. pure vanilla extract
1 T. good honey
1/2 t. kosher salt
1 large loaf of challah or brioche bread
Unsalted butter
Vegetable oil

Preheat the oven to 250° F In a large shallow bowl, whisk together the eggs, half-and-half, orange zest, vanilla, honey and salt. Slice the challah in 3/4-inch-thick slices. Soak as many slices in the egg mixture as possible for 5 minutes, turning once.Heat 1 tablespoon butter and 1 tablespoon oil in a very large saute pan over medium heat. Add the soaked bread and cook for 2 to 3 minutes on each side, until nicely browned.Place the cooked French toast on a sheet pan and keep it warm in the oven. Fry the remaining soaked bread slices, adding butter and oil as needed, until it's all cooked. Serve hot with maple syrup, raspberry preserves or confectioners' sugar.
Yield: serves 8.

Monday, April 7, 2008

French Dip

French Dip sandwich from Hogie Wogie.

Here is the best recipe for French Dip Sandwiches that I have ever tasted.
4 pounds rump roast
1 (10.5 oz) can beef broth
1 (10.5 oz) can condensed French onion soup
1 (12 fluid oz) can or bottle beer or can of beef consumme'
6 French rolls
2 tablespoons butter

Trim excess fat from the rump roast, and place in a slow cooker. Add the beef broth, onion soup and beer. Cook on Low setting for 7 hours.
Preheat oven to 350 degrees F (175 degrees C).
Split French rolls, and spread with butter. Bake 10 minutes, or until heated through.
Slice the meat on the diagonal, and place on the rolls. Serve the sauce for dipping.
A few revisions my cousin made to the recipe:
"I seasoned the meat with salt and pepper, and browned it on all sides before adding to the slow cooker. I omitted the beer and subbed a can of beef consumme. I put the consumme in the pan that I used to brown the meat and scraped up all the brown bits, then added it to the meat in the slow cooker. As most reviewers suggest, about a half an hour before serving, take the meat out and slice it and put it back in the cooker for the last half hour. You could also add worchestershire sauce to the au jus, but I left it out and it is mighty tasty just like that. It's all I can do to keep myself from drinking that juice down as an after dinner drink!"
Hope you like it!

Lemon and Garlic Shrimp Pasta

Olive oil + 5 Tbsp olive oil

Kosher salt

Box of penne pasta
6 tsp butter
3 Tbsp minced garlic
1-2 lbs large uncooked shrimp

Freshly ground pepper
Fresh parsley or fresh basil
Grated zest of 1 lemon
2-4 lemons
1/2 lemon, thinly sliced in half rounds
hot red pepper flakes

Drizzle oil into pot of boiling water and cook pasta according to likeness.

In large heavy bottomed pan, melt butter and olive oil. Add garlic and sauté for 1 minute. It burns easily - so be careful! Add the shrimp, 1 Tbsp of salt and some ground pepper. Sauté until shrimp just turn pink (about 5 minutes). Remove from heat; add parsley, lemon juice, zest and slices, and red pepper flakes. Toss to combine.

When pasta is done, drain and add shrimp and sauce. Toss well and serve. It is fresh or a day old, warm or cold!

Peanut Butter & Jelly Bars

from Barefoot Contessa

2 sticks butter at room temp
1 1/2 cups sugar
1 tsp vanilla
2 eggs at room temp
2 cups creamy peanut butter
3 cups flour
1 tsp baking powder
1 1/2 tsp salt
1 1/2 cups jam (I used strawberry preserve)
2/3 cup salted peanuts, chopped coarsely (instead I used peanut butter chips)
Cream butter and sugar for 2 minutes until light yellow. With mixer on low, add vanilla, eggs, and peanut butter until well combined. Add dry ingredients and mix until just combined. Spread 2/3 of dough on greased 9x13 pan and press until even. Spread jam evenly over dough. Drop small gobs of remaining gough evenly over jam. Don't worry if all the jam isn't covered. Sprinkle with peanuts and bake at 35o for about 40 minutes or until golden brown.

Corn, Avocado & Tomato Salad

Corn, Avocado & Tomato Salad

2 c. corn (cooked, I use fresh corn and cut it off the cob)
1 diced avocado
1 pint cherry tomatoes
1/2 c. diced red onion
2 T olive oil
1 T lime juice
1/2 tsp. lime zest
1/4 c. cilantro
1/4 tsp salt
1/8 tsp pepper

Combine veggies in a bowl. Whisk together all other ingredients and toss. This is probably enough to serve 4 people, I always double or triple it for potlucks.

Roquefort Pear Salad

Roquefort Pear Salad

1 head leaf lettuce, torn into bite-size pieces
3 pears- peeled, cored and chopped
5 ounces Roquefort Cheese, crumbled
1 avocado- peeled, pitted and diced
1/2 cup thinly sliced green onions
1/4 cup white sugar
1/2 cup pecans
1/3 cup olive oil
3 tablespoons red wine vinegar
1 1/2 tsp white sugar
1 1/2 tsp prepared mustard
1 clove garlic, chopped
1/2 tsp salt fresh ground black pepper to taste

Directions: 1. In a skillet over medium heat, stir 1/4 cup of sugar together with the pecans. Continue stirring gently until sugar has melted and caramelized the pecans. Carefully transfer nuts onto waxed paper. Allow to cool, and break into pieces. 2. For the dressing, blend oil, vinegar, 1/1/2 tsp sugar, mustard, chopped garlic, salt and pepper. 3. In a large serving bowl, layer lettuce, pears, blue cheese, avocado and green onions. Pour dressing over salad, sprinkle with pecans and serve.


Hello ladies! Welcome to our new recipe blog! I have selfishly created this site to obtain those amazing, mouth watering recipes that I have been coveting! Please feel free to contribute and remember that the hand that is open to give is open to receive! So post those recipes girls! And please invite any and all that would like to join in on the fun!