Tuesday, December 27, 2011

Fruit Salad and Celery Seed Dressing

This recipe is from a Richards Ward R.S. Christmas lunch a long time ago. It is always a hit when I make it and it is soooooo beautiful.
Fruit Salad and Dressing
Assemble salad with romaine and other lettuces as a bed on plate. Place grapefruit slices, mandarin oranges, avocado slices, and pomegranate seeds on lettuce. Top with dressing. I also make a tossed salad with these ingredients and let each person put their own dressing on.
Dressing
10T sugar
1 t salt
1 t dry mustard
1 t paprika
1/3 c apple cider vinegar (go easy, not quite full)
1 T celery seed (If I don't have celery seed, I use poppy seed.)
1 c oil
In blender, put vinegar, sugar, salt, mustard, paprika, and celery or poppy seeds. Mix together. Add oil slowly on first speed of blender until all ingredients are combined. Run blender 45 seconds to 1 minute to thicken. To store, drop 1/4 of an onion in bottle while in refrigerator. Don't serve with onion. Dressing is also good on cole slaw.
PS Most of the time I forget to store the dressing with the onion and it is still delicious!

Tuesday, December 20, 2011

Grandma Johnson's Swedish Meatballs

1# ground beef
1/3# sausage
2 slices dried bread, crumbled
1 egg
1/2 onion chopped fine
1/4 c canned milk
2 t salt
1/2 t sage
1 t pepper
parsley

Mix all ingredients together, shape into meatballs (1/8 c size) and fry in butter on low heat.

Since I am not a fan of a lot of fat, I bake the meatballs in the oven in a 9x13 pan at 425 degrees for 15 minutes. If I remember correctly, I turn the meatballs over half way through the baking. Watch them carefully so they don't burn.

Prior to serving, heat them in a pan with some beef broth on the bottom.

Monday, December 12, 2011

Hot Cocoa Mixes


I adapted these recipes from the Peppermint Cocoa mix in the December 2011 Friend Magazine.  I'm using them for neighbor gifts and also adding marshmallows.

Minty Hot Cocoa
(just add water)


1 C powdered milk
1 C powdered sugar
1/4 C cocoa powder
1-2 drops peppermint oil

Add 8 oz. hot water to 1/2 C mix.

Minty Hot Cocoa
(just add milk)

1 C powdered sugar
1/4 C cocoa powder
1 T coffee creamer
1-2 drops peppermint oil

Add 6 oz. hot milk to 1/4 C mix.

Tuesday, November 29, 2011

French Silk Pie

I made this yummy pie for Thanksgiving from my BHG Cookbook.  I don't think it's quite as good as a Marie Calendar's Chocolate Silk, but it's pretty good.

1 baked pastry shell (use a Marie Calendar's size -- so the small kind)
1 C whipping cream
1 C semisweet chocolate pieces
1/3 C butter
1/3 C sugar
2 egg yolks, beaten
3 T whipping cream

1.  In a medium heavy saucepan combine the 1 C whipping cream, chocolate pieces, butter, and sugar. Cook over low, stirring constantly, until chocolate is melted (about 10 min.).  Remove from heat.  Gradually stir half the hot mixture into the egg yolks.  Return egg mixture to chocolate mixture in saucepan.  Cook over medium-low heat, stirring constantly, until mixture is slightly thickened and begins to bubble (about 5 min.).  Remove from heat (may appear slightly curdled).  Stir in the 3 T cream.  Place saucepan in a bowl of ice water, stirring occasionally, until the mixture stiffens and becomes hard to stir (about 20 minutes) [mine never got really hard to stir, and I let it chill for 30-40 min.].

2.  Transfer the chocolate mixture to a medium mixing bowl [I just left mine in my pan].  Beat with an electric mixer on high for 2-3 minutes, until light and fluffy.  Spread in pastry shell. Chill 5-24 hours.  Top with whipped cream when ready to serve.

Country Harvest Stuffing

My friend, Winona made this fantastic stuffing for Thanksgiving.  You could really eat it as a main dish!


  • 4 cups each 1-inch cubed French bread and prepared cornbread
  • 4 tablespoons olive oil
  • 1 tablespoon dried thyme
  • 1 pound well-spiced turkey or sweet Italian pork sausage, bulk or links (casings removed), broken into clumps
  • 1 cup chopped red onions
  • 1 cup chopped celery
  • 1 tablespoon finely minced garlic
  • 2 teaspoons dried sage leaves, crumbled
  • 3/4 cup dried cranberries
  • 3/4 cup chopped pecans
  • 1/2 cup pitted prunes, quartered
  • 1 cup defatted chicken broth

1. Preheat oven to 350°F. Place the bread cubes in a large bowl and toss with 2 tablespoons olive oil, thyme, salt, and pepper to taste. Spread the bread cubes on two baking sheets and bake for 15 to 20 minutes or until lightly toasted, shaking pans occasionally. Return to the bowl.

2. Brown the sausage in a heavy pan over medium heat. Using a slotted spoon, remove the sausage to the bowl, discarding any fat. Place the remaining 2 tablespoons olive oil in the pan and sauté the onions, celery, garlic, and sage over medium-low heat for 15 to 20 minutes or until wilted, stirring often. Combine with the bread cubes, cranberries, pecans, and prunes.

3. Drizzle the broth over the mixture to moisten as desired, then toss well. Season with salt and pepper. Bake, covered with aluminum foil, in an oven-to-table dish at 350°F for 30 to 45 minutes. Serve from the dish.

Sunday, November 20, 2011

Make Your Own Salad Supreme

I can't even tell you how many times I've wanted to make a recipe and couldn't because I didn't have any Salad Supreme!  Duh!  I Googled it and of course there's a recipe on Food.com:


Directions:


  1. Combine all ingredients and mix well.
  2. Store in a sealable container in the fridge.

Caramel Apple Dip

Image from Food.com
I had half a can of sweetened condensed milk left over and thought I could make some caramel apple dip with it.  I found this recipe on Food.com.  Holy cow.  This stuff is good!!!

Directions:

  1. Place butter, brown sugar, corn syrup, and condensed milk in a saucepan and heat over medium heat, stirring to dissolve sugar, about 5 minutes.**
  2. Stir un the vanilla, cinnamon, and salt.
  3. Pour into a serving bowl.
  4. Serve with sliced, cored apples.
**I boiled mine for 2-5 minutes (I wasn't really paying attention), stirring occasionally, to make it thicker.

Our son didn't like the cinnamon in it, but ha! more for us!!  I'm terrible at carameled apples, but now I'm a pro at caramel apple dip!

Tuesday, November 8, 2011

Chicken Broccoli Alfredo



1 large chicken breast
1 Tbs butter
3 garlic cloves
2 c. milk
3 oz (1/3 c) cream cheese
2 Tbs flour
1 tsp salt (I did less, prob 3/4 tsp)
1 c grated parmesan cheese
2 large broccoli chunks
Fettuchini noodles

First, in a blender, blend the milk, cream cheese, flour, and salt.

Cut chicken into chunks and cook until done in a large fry pan. Add butter and garlic. Saute about 30 sec. over med-high heat.

Add the milk mixture to the cooked chicken, then broccoli. Stir often and simmer 3-4 min. until thick. Cook a few minutes longer until broccoli is tender.

Remove pan from heat. Add cheese. Stir in, then cover. Let stand 10 min.

Serve over fettuchini noodles.

WE LOVE THIS!!! LOVE LOVE LOVE LOVE!!!!

I got this recipe from Our Best Bites (surprise?) but I just added the chicken and broccoli to it. It's called "guiltless alfredo sauce." I don't think it's really guiltless, but at least you don't use cream in it to make it good!





Winger's Sticky Fingers


6 Tyson frozen breaded chicken tenders (I made my own*)
1 cup oil

Sauce: (enough to coat about 6 tenders)
3 Tbs Frank's Hot Sauce (It has to be Frank's)
3/4 cup brown sugar
2 Tbs water

Heat hot sauce, brown sugar and water in a medium saucepan until sugar dissolves. Meanwhile, heat 1 cup oil in medium skillet. Add 2-3 tenders at a time, cooking about 3 minutes per side or until crispy. Remove to a paper towel lined plate and continue with remaining tenders. When they are all cooked, put tenders in a tupperware bowl with the sauce and shake until completely coated. Serve with additional sauce and Ranch. Note: If you want their creamy amazing dressing, just mix the sauce with Ranch. *Double the sauce recipe if you like extra.

*I just bought chicken tenders, dipped them in milk and rolled in corn flake crumbs. Then baked on a cookie sheet at 425 for about 15-20 min.

So the first night we just had the chicken and sauce and it was very good! The second time I made it as a rice bowl. I just sauted an onion, carrot, red/green pepper in a little oil, then added broccoli. We put it over rice with the sauce on top. Plus some chow mein noodles. Way yummy! I can't remember what the Winger's ones actually taste like, but we sure like these! And yes they are a bit spicy! (NOT FOR DAD :)

Sunday, November 6, 2011

The Best Caramel Corn

3 qt popped popcorn

1 c firmly packed brown sugar

½ c butter

½ c light corn syrup

½ t salt

½ t vanilla

½ t baking soda

Pour the popcorn into a large roasting pan (don't forget to take out the unpopped kernals) and place in 250º F oven. In heavy 2 qt saucepan stir next 4 ingredients. Bring to a boil over medium heat. Without stirring, boil 5 min. Remove from heat, stir in vanilla and baking soda. Pour over warm pop corn and stir to coat. Bake in 250º F oven, stirring occasionally (I stir every 15 min.) , for 1 hr. Cool, break apart. Make 4 qt. or more (see below).

I pop two batches of air popped corn and it turns out to be just the right amount for us.


Wednesday, November 2, 2011

Orange Teriyaki Salmon

Orange Teriyaki Salmon
Recipe by Becca Smith for Ourbestbites.com

*This makes quite a bit of marinade. You could definitely get away with a little more fish in there, or even half the recipe for smaller portions. (I did one pound of salmon and halved the marinade recipe. There was still a ton! You could probably do 2 pounds salmon and still half the marinade, or at least 1 1/2 lbs salmon....Chad even liked it! Hyrum really liked it...I really liked it! Try it!!!) Look here http://www.ourbestbites.com/2011/07/orange-teriyaki-salmon/ to see their beautiful picture.

about 2 pounds salmon; one large filet or 2 smaller ones

3/4 C orange marmalade
4 Tablespoons butter
1/2 C orange juice
3 Tbs bottled teriyaki sauce
6 Tbs soy sauce
1 Tbs worshershire sauce
2 Tbs vinegar
1/4 cup olive oil
2 cloves garlic, minced (I just did about 1/4 tsp garlic powder)
1 Tbs brown sugar
1/2 tsp liquid smoke
1/8 tsp ground red pepper, or 1/4 tsp red pepper flakes
several cracks black pepper
2 Tbs chopped dry onion, or 1/4 C minced fresh onion (I did about 1/4 tsp onion powder)
3 Tbs dry parsley or about 1/2 C fresh

Preheat oven to 325 degrees. Layer a piece of heavy duty foil over a large baking sheet Lay on one more sheet in the opposite direction, leaving about 8″ of overhang on all sides.

Place marmalade and butter in a small microwave safe bowl and heat for about 30 seconds, or until butter is melted. Whisk until smooth. Combine this mixture with all ingredients (except fish) in a bowl and stir until smooth. Rinse salmon in cold water and pat dry. Place skin side down on baking sheet. Pour marinade over fish.

Starting from one end, gather the foil overhang together and roll them together to seal a tent-like pouch. Bake in oven for about 25 minutes. Fish should be opaque and flake easily with a fork. Test fish and return pan to oven for an additional 5-10 minutes if necessary. Serve salmon with sauce spooned over top.

Grill instructions: Preheat gas grill to 325. Place foil pouch on upper rack if you have one, or on indirect heat on the main rack. Follow the same baking instructions as if it were in the oven.

Fish can also be cooked in a foil tent over a camp fire. Season the fish as desired (you can also add a couple of tablespoons of water to help it steam in the hot fire) and close up your foil tent. Nestle your foil pouch into the glowing embers where the heat isn’t as intense as the flames. Cooking time may vary depending on the size and variety of fish, so check it after 10 minutes. If it’s not done, check at 2-3 minute intervals after that.

Friday, October 28, 2011

Holli Moore's Brownies

This is my favorite brownie recipe as of late.

2/3 cup butter
2 squares unsweetened  chocolate (I use Bakers)
2 cups sugar
3 eggs
1 tsp each vanilla, salt, baking power
1 1/2 cups flour

Melt butter and chocolate together over medium heat on stove, slowly, do not let boil, take off heat and add sugar, then eggs, then rest of ingredients, mix well by hand, butter and flour a 11in baking dish, pour in, bake @ 350 four 30-45 min, take out when toothpick comes clean, let cool and enjoy!!

Thursday, October 27, 2011

Creamy tomato and peanut soup

If you like peanut butter as much as we do, you might enjoy this soup. It comes out pretty runny and is intended to be served with rice. I adapted it from a similar recipe that I had.

Sautee in olive oil:
2 bell peppers, chopped
2 small yellow onions, chopped
3 carrots, peeled and sliced
8 small new potatoes, quartered

Add the following and simmer 20-30 minutes:
2 cans veggie broth
1 can chicken broth
1 can crushed tomatoes (28 oz)
1/4 tsp cayenne pepper
1/4 tsp curry powder
1/4 tsp cumin
salt and pepper

Add and stir:
~1/2 Cup whipping cream (or half and half or evaporated milk)
3/4 Cup crunchy peanut butter

Serve with rice.

Sunday, October 16, 2011

Caramel Apple Cookies



1 cup softened butter

1 cup granulated sugar

1/2 teaspoon salt

1 box (7.4 oz) Alpine Spiced Apple Cider Instant Original Drink mix -not sugar free- all 10 packets (I only used 8 because my friend told me to. I thought it was great with eight!)

2 eggs

1 teaspoon vanilla extract

1 teaspoon baking soda

1/2 teaspoon baking powder

1 teaspoon ground cinnamon

3 cups all purpose flour

1 bag Kraft Caramels (14 oz)

Directions

Preheat oven to 350° F. Line cookie sheets with parchment. (You really need the parchment!) (You really shouldn't preheat this first step because you're supposed to refrigerate your dough for an hour or so)

In a small bowl whisk together flour, baking soda, baking powder and cinnamon.

With your mixer (or an energetic spoon) cream together butter, sugar, salt and all 10 packages of apple cider drink mix powder, until light and fluffy.

Beat in eggs, one at a time. Add vanilla and mix well.

Gradually add flour mixture to butter/egg mixture. Mix until just combined.

Refrigerate for about an hour. (If you're really impatient you don't have to do this, but it makes it so much easier to work with.)

When you are ready to bake, unwrap your caramels.

Scoop out cookie dough ball about the size of a walnut. (I used a rounded cookie scoop-full. My scoop holds about a Tablespoon.)

Flatten the ball of dough slightly in the palm of your hand. Press the unwrapped caramel into the center of your dough and seal the dough around it, covering it completely. Place on parchment covered cookie sheets 2 inches apart.

Bake 12-14 minutes, or until very lightly browned around the edges. Please don't over-bake! Once the cookies are done, slide the parchment off of the baking sheet right out onto the counter. Allow cookies to partially cool on the parchment. When cookies are cool enough to be firm but still slightly warm, carefully twist off of parchment and allow to finish cooling upside down (either on the parchment or on a rack.) If you forget about them and they cool too much and stick to your parchment, put them into the freezer for a few minutes and they'll pop right off. *just a note, if you are twisting the cookies off and the caramel keeps making a big mess and you're cookie is falling apart, you probably need to wait longer for the cookies to cool more. (10-15 min)

Yield: about 4 dozen, depending on how large you make your cookies (or how many caramels have been snitched out of your bag before you begin.) Store in an airtight container.

*They are so good warm. If they're not warm, heat them up for 10 seconds in the microwave.

Here's the blog I got the recipe from:

Monday, October 10, 2011

Peanut Butter Fingers




So you remember the peanut butter fingers we used to get at school that were the best!? I used to love them. Well here is a recipe that tastes very similar. It's a mixture of Hodgkinson's recipe and OurBestBites.com. I LOVE THEM!

Mix in a large bowl:
1 1/2 c. sugar
1 1/2 c. brown sugar
1 1/2 tsp soda
3/4 tsp salt

Add and mix well:
1 Tbs vanilla
1 c. melted butter
3 eggs
1 1/2 c. peanut butter

Add and mix well:
3 c. flour
1 1/2 c. rolled oats

Bake in a sprayed 12 x 15" pan at 350 for about 15 min. (until puffed and just barely getting golden brown)

While hot, spread with:
1 - 1 1/2 c. peanut butter (I probably used about 1 1/4 c)
Cool in the fridge so the PB hardens.

Frost when cool:
4 c. powdered sugar
1/2 c. cocoa power
1/4 tsp salt
1/3 c butter, softened
1/3 c boiling water
1 tsp vanilla extract

Now, this obviously makes a ton. Normally I half it and bake it in a 9x13" pan. They are good cool, but better warm. And they are SO GOOD if you heat them up for 10 seconds in the microwave!



Sunday, October 9, 2011

Broccoli, Grape, and Pasta Salad


I saw this in September's Southern Living and wanted to make it for the next gathering. Yesterday was Eli's baptism lunch and the perfect occasion to try it out. It was a hit and sooooo delicious! I know there were several requests for it and if this post of it is unreadable (try enlarging it), please comment and I will redo it. Enjoy!

Wednesday, October 5, 2011

We like carrot Soup!

We made carrot soup this weekend. If anything I would have backed off on the cayenne and maybe used more broth because it came out pretty thick. Great fall flavor.

4-5 lb carrots washed and chopped in 3-4 pieces each
2 onions quartered
1-2 bell peppers (green, red or orange) cut in strips
1-2 potatoes, chopped
Olive oil drizzled over veggies (~1/4 C?)
2 tsp ginger
1/4-1/2 tsp Cayenne pepper (to taste, it can be spicy!)
~4C chicken broth
1-2C half and half (milk or cream should work fine)

Sautee veggies in olive oil until onions are soft. (Raw potatoes would take a little more time, so consider steaming them a little before adding other veggies. I used a baked potato I had in the fridge.) Add some salt. Add broth and steam until carrots and potatoes are soft. Transfer half of veggies and some broth to blender and puree. Puree remainder of veggies and broth. Return mixture to pot. Add spices and half and half and bring to simmer. Garnish with sour cream and/or cilantro. Enjoy!

Tuesday, October 4, 2011

Orange Julius Drink

We enjoyed this with popcorn Sunday (General Conference evening) while Evan and Emily & kids and Alan and Megan & kids were here.

1 6-oz can frozen orange juice
1 c water
1 c milk
1/4 - 1/2 c sugar
1 t vanilla
7 ice cubes

Put all ingredients in blender and process for 30 seconds. Serve immediately. Makes 6 cups.

Hot Citrus Drink

Over the years we've enjoyed this yummy drink on cold winter evenings with popcorn. First is the regular recipe and the second is the half recipe with reduced sugar.

2 c sugar
2 qt water
2 c orange juice (fresh juice is the best, but if you don't have it, use diluted concentrate)
3/4 c lemon juice (again, fresh is best)
1 t vanilla
1 t almond extract

Mix all ingredients in sauce pan and heat through.

Half Recipe with Reduced Sugar

1/2 c sugar
1 qt water
1 c orange juice (or add a second cup for extra orange juice flavor)
1/3 c lemon juice
1/2 t vanilla
1/2 t almond extract

Mix all ingredients in sauce pan and heat through.

Sunday, September 18, 2011

Peanut Butter Moo'd - Jamba Juice

This is supposedly a Jamba Juice Recipe. Never heard of it until recently. Who goes to Jamba Juice to get a chocolatey drink? ....well now I would! I'm hooked and I love love love it! First I thought it was a little weird, but ooh, it's grown on me!

1 1/2 c. chocolate soy milk
1 Tbs cocoa
1 heaping Tbs peanut butter
1/2-1 frozen banana (or fresh)
4-5 fresh/frozen strawberries (opt.) (The first time we made it without and it was good, the second time with and it was really good...both are good)
2-3 giant scoops vanilla frozen yogurt
1 c ice

Combine all ingredients and blend until smooth.

Try it, it's YUMMY! YUMMY! YUMMY! And...it's practically healthy!

Friday, September 16, 2011

Fry Daddy Meets Salad Master

I know the Fry Daddy totally kills all health benefits that the Salad Master promotes, but we just had to try it.

They were tasty, but all that grease!?  The fries were too small to be fries.  Guess it's back to hand cut.

Thursday, September 15, 2011

Bonnie Shaffer's Salsa

1 qt whole tomatoes, cut up
1 green pepper, chopped fine
1 onion, chopped fine
1 whole green chili pepper, chopped
1/2 jalapeno (I can't find the tilde), chopped fine
1 T salt
1 T fresh garlic, chopped
1 T vinegar

Mix together and cook 20 minutes. If canning, process 30 minutes. Yield: 2-3 pints

Marinara Spaghetti Sauce

This is a recipe I got long time ago from the McDougall Plan, a book that had heart healthy recipes. I haven't made it for a long time, but I remember that it was really good.

2 onions, chopped
4 coves garlic, crushed
1/2 lb mushrooms, chopped
4 c tomato sauce
2 c canned or fresh tomatoes
2 t oregano
1 t basil
1 1/2 T parsley flakes

Saute onions, garlic, and mushrooms in 1/4 c water until slightly tender, about 10 minutes. Stir in tomato sauce, tomatoes, and spices, breaking up tomatoes with a fork. Simmer over low heat about 1 hour, stirring occasionally. Do not cover. Serve over whole wheat spaghetti or vegetable spaghetti.

Helpful Hints: May be made ahead and reheated. Freezes well. May be cooked longer than 1 hour if you like sauces thicker. Also try over whole grains, whole wheat macaroni, or whole wheat shells. This recipe may be doubled easily for guests or to have leftovers to freeze. Makes a good topping for baked potatoes.

Jacque's Potato Leek Soup

This one of our favorite soups. First I'll post Jacque's version and then my thickened version.

4 c chicken stock or broth
1 c diced potatoes
1 med onion, diced
1 leek, diced
3 T flour
1/4 c butter
2 c milk
salt and white pepper

Bring the chicken stock to a boil. Add potatoes, onions and leeks. Reduce heat and simmer, covered until the vegetables are tender.

Melt butter in saucepan. Stir in the flour and cook over low heat for 3 minutes, stirring constantly. Do not let the mixture brown.

Heat the milk and add it to the butter and flour mixture, whisking until the mixture is smooth and slightly thickened.

Add the stock and vegetables.

Add salt and pepper to taste. Sprinkle with parsley, dried or fresh.

Now, my version that is a thicker soup:

4 c chicken stock or broth
2 c diced potatoes
1 med onion, diced
1 leek, diced
1/2 c butter (actually 1/4 c butter, 1/4 c canola oil)
6 T flour
2 c milk
salt and white pepper

Bring the chicken stock to a boil Add potatoes, onions and leeks. Reduce heat and simmer until vegetables are tender. Mash with potato masher to make a smooth consistency.

Melt butter and oil in saucepan, stir in flour until bubbly. Add milk and cook until thick (make a white sauce).

Add the stock and vegetables.

Add salt and pepper to taste.

Sunday, September 11, 2011

Tomato Basil Cream Soup


I was looking for something to make for dinner the other night that would use things from our garden (tomatoes, leeks, basil) and made this yummy soup. It's from the Southern Living Complete Quick and Easy Cookbook, page 40.

4 shallots, diced (I just used a white onion)
2 garlic cloves (I just used one because McKay's not too hot on garlic)
1 celery rib (I didn't have one because it's supposed to be high on pesticides)
1/2 lb leeks, chopped
2 T oil (I used olive)
2 (14 1/2-oz) cans Italian-style tomatoes, undrained and chopped (I used fresh peeled)
1 T dried basil (I used 2 T fresh, chopped)
2 (14-oz) cans chicken broth (I used homemade turkey broth with boullion added)
1/4 t salt (I omitted this because the boullion has salt)
1 C whipping cream (I used 1% milk because I had no cream)
Garnishes: lemon slices, fresh basil sprigs

1. Cook first 4 ingredients in hot oil in a Dutch oven over low heat, stirring often, 20 to 12 minutes or until tender. (Do not brown.) Add tomatoes and dried basil; cook over medium heat, stirring occasionally, 10 min. Add broth and salt; bring to a boil. Reduce heat and simmer, stirring occasionally, 1 hour. (I didn't simmer it because I ran out of time.) Cool.
2. Process mixture, in batches, in a food processor or blender until smooth, stopping to scrape down the sides.
3. Heat in Dutch oven over medium heat. Stir in 1 cup whipping cream; cook, stirring constantly, until thoroughly heated. (Do not boil.) Garnish if desired.

Thursday, September 8, 2011

Cabbage Tacos and Fresh Salsa

My friend, Tiffany Litster put this recipe in an old ward cookbook.  I forgot about it for a while, but made it today with some variations.


Meat:
Cook a 2-3 pound roast (I used a nice sirloin-something-or-other roast that I should have saved for Sunday dinner, but you could use a cheaper roast) in the Crock Pot with a small can of green enchilada sauce and 1/2 t. garlic salt all day (first 2 hours on high, the rest of the time on low).  When it's ready to shred, a couple hours before dinner, shred the meat in all the juice, then let it keep on cooking.


Fresh Salsa:
This is a variation of a canned salsa in the BHG book. I don't really measure.

3-4 tomatoes, diced
a little jalapeno (as desired)
a little bell pepper
a little onion
some cilantro (1 T chopped up?)
1 small clove of garlic
1/4? t salt
some pepper
sprinkle with white wine vinegar
Kind of smash it up a bit with a spoon


Extra Toppings:
Chopped cabbage
Sour cream
Hot sauce
Cheese
Avocado
Cilantro
Black beans


Serve on 6" white corn tortillas.  The meat probably makes around 3 dozen 6" tacos; you'll want to double or triple the salsa if you're going to eat that many!


(I'm considering adding a little brown sugar to the meat to sweeten it up a bit.  The garlic salt in the meat was also an addition this time.)

Homemade Baby Wipes


1/2 big roll of Viva or Bounty paper towels (I use the big Basic Bounty rolls, 78 sheets, one ply) *Cut roll in half using a serrated knife

Combine:
1 1/2 c hot water
2 Tbs baby bath (or just baby wash)
1 Tbs baby oil

Place the 1/2 roll of paper towels in a large plastic container with a lid. Pour water mixture down through the center of the towels and let it absorb the water (a couple hours). Once it's all wet, pull the cardboard centerpiece out. Pull paper towel wet wipes through the center of the roll.

This is so easy and I really like them! I feel like both Hyrum and Jane get diaper rash less when I use these.

*I got this exact recipe at my doctor's office.

Baked Creamy Chicken Taquitos and Black Beans


Okay, so my picture doesn't look that amazing. But we think these are pretty darn good. I got both recipes from Our Best Bites, one of my favorite sites these days :) Usually I'm not a corn tortilla fan, but I DID like these!
http://www.ourbestbites.com/2009/04/baked-creamy-chicken-taquitos/
and beans:
http://www.ourbestbites.com/2008/07/quick-and-easy-black-beans/

Tuesday, September 6, 2011

Chicken Thighs and Sauce

This is a recipe I got at Jacque's the last time I visited her. I also use the sauce for rice bowls, it is so good!

1 T cornstarch
1 T cold water
1/2 c sugar
1/2 c soy sauce
1/4 c cider vinegar
1 garlic clove, finely minced
1/2 t ginger
1/4 t pepper

12 chicken thighs

Combine cornstarch, water, sugar, soy sauce, vinegar, garlic, ginger and pepper in quart saucepan and simmer until thick.

425 degree oven

9 x 13 glass dish

Place skinless thighs in baking dish and brush with sauce.

Bake 30 min. Turn chicken and bake another 30 minutes. You may want to loosely cover the chicken the last 15-20 minutes to avoid burning.

Sunday, September 4, 2011

Lemon Blueberry Cupcakes



We think these are really really good! I LOVE the frosting!!! They are pretty blueberry-y, and you could probably use less.

Lemon Blueberry Cupcakes
Makes about 16-18 cupcakes
Ingredients:
For the cupcakes:
¾ cup plus 2 tbsp. all-purpose flour, divided
¾ cup cake flour
1½ tsp. baking powder
¼ tsp. salt
8 tbsp. unsalted butter, at room temperature
¾ cup plus 2 tablespoons sugar
Zest of 1 lemon
2 large eggs, at room temperature
1 tsp. vanilla extract
2 tbsp. lemon juice
½ cup plus 2 tbsp. milk, at room temperature
2 cups fresh blueberries

For the frosting:
8 oz. cream cheese
5 tbsp. unsalted butter, at room temperature
3 cups confectioners' sugar, sifted
1 tbsp. freshly squeezed lemon juice
Zest of 1 large lemon
Additional fresh blueberries, for garnish
Directions:
Preheat the oven to 350˚ F. Line cupcake pans with paper liners. In a medium bowl, combine the ¾ cup all-purpose flour, the cake flour, baking powder and salt; whisk together and set aside. In the bowl of an electric mixer, combine the butter, sugar and lemon zest. Beat together on medium-high speed until light and fluffy, about 2-3 minutes. Beat in the eggs one at a time, blending well after each addition. Beat in the vanilla and lemon juice. With the mixer on low speed, mix in half of the dry ingredients just until incorporated. Blend in the milk. Mix in the remaining dry ingredients, beating just until incorporated.
In a small bowl, toss the blueberries with the remaining 2 tablespoons of all-purpose flour. Using a spatula gently fold the berries into the cake batter. Divide the batter evenly between the prepared liners, filling each about ¾ full (I use an ice cream scoop to scoop my batter into the cups). Bake 10-12 minutes. Rotate the pan and bake an additional 10-12 minutes. Cupcakes are done when they begin to have a golden tint on the edges or until a toothpick inserted in the center comes out clean. Remove from oven, let cool for about a minute before removing the cupcakes from the pan and transferring them to a wire rack to cool completely.
To make the frosting, combine the cream cheese and butter in the bowl of an electric mixer. Beat on medium-high speed until well combined and smooth, about 2-3 minutes. Mix in the lemon juice and lemon zest. Gradually beat in the confectioners’ sugar until totally incorporated, increase the speed and then beat until smooth. Sometimes ½ more confectioners’ sugar is needed to get the consistency you desire. Frost cooled cupcakes and garnish with fresh blueberries.

Thursday, September 1, 2011

Honey-Sauced Chicken Wings

We had the Honey-Sauced Chicken Wings the other night on page 36 of the crock-pot book. It was good, but nothing special. I'd rather have stir-fry or something with veggies and such. The flavor was good, but not my favorite.

Wednesday, August 31, 2011

Stuffed Shells


20 jumbo pasta shells
1 lg. egg
2 c. small curd cottage cheese
1/2 c. shredded Mozzarella cheese
1 1/2 tbsp. dried parsley
1/2 tsp. dried oregano
1/4 tsp. pepper
24 oz. spaghetti sauce (I like Prego)
1/4 c. grated Parmesan cheese
Cook shells in boiling water until tender but firm. Drain.
Beat egg in bowl stir in cottage cheese, 1/2 cup Mozzzrella cheese, parsley, oregano and pepper.
Spread 2 c. spaghetti sauce over bottom of 9x13" pan. Stuff shells with about 2 Tbs cheese mixture. Place in baking dish. Top with remaining sauce and Parmesan cheese.
Cover with foil and bake at 350 for about 30-40 min. until bubbling, hot, and cheese is melted.

*We like this. It's basically lasagna in a shell, but meatless. A good meatless meal!

Tuesday, August 30, 2011

Thai Chicken

We had the Thai Chicken (on page 74) in the Crock-Pot book tonight. We really like it!! My Sister-in-Law actually introduced me to a recipe very similar to this, so I combined the two. To this recipe I just used about 1 1/2 lbs chicken instead of 2 1/2 lbs. I used mild salsa (fresh would be even better), added 1 green pepper, diced, and 1 Tbs fresh, minced garlic.

I also didn't use the crock-pot. I just did it on the stove. I combined the chicken and green pepper and cooked them, then added the rest of the ingredients. Yummy!

Monday, August 15, 2011

Edith's Pork Chops

6 or so pork chops
whole wheat flour
one egg, stirred in bowl
salt and pepper
1 sliced onion
1 - 2 sliced apples
9x13 pan

Wash and slice onions and apples. Place a layer of onions and apples on bottom of 9x13 dish.
Rinse pork chops and pat dry with paper towel. Dip each chop in stirred eggs and then in flour. Sprinkle with salt and pepper. Brown in olive oil in hot fry pan until golden brown on both sides. Place breaded pork chops on onions and apples, sprinkle desired amount of salt and pepper.
Cover chops with a second layer of onions and apples. Add a half cup of water to bottom of dish.

Bake at 350 degrees for 90 minutes.

Halved potatoes may be placed on top of chops/onions and apples. Make gravy with drippings but use milk instead of water to thicken it.

Tuesday, July 26, 2011

Hershey's "Perfectly Chocolate" Chocolate Cake

This is one of the BEST chocolate cakes I have made. Yummy and not hard at all.
2 c. sugar
1 3/4 c flour
3/4 cu cocoa
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
2 eggs
1 c. milk
1/2 c vegetable oil
2 tsp vanilla extract
1 c. boiling water

Heat oven to 350. Grease and flour two 9" rounds or 9x13, or you can make this into cupcakes.
Stir together sugar, flour, cocoa, powder, soda, and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer for 2 min. Stir in water. (Batter will be thin.) Pour batter evenly into prepared pans.

Bake 30-35 min. or until pick comes out clean. Cool 10 min; remove from pans to wire racks. Cool completely.

The frosting that goes with it:
1/2 c butter or marg
2/3 c cocoa (I personally think this is too much)
3 c powdered sugar
1/3 c milk
1 tsp vanilla extract

The frosting that I used: (from yourcupofcake.com)

Strawberry Cream Cheese Buttercream:
½ cup butter, softened
8 oz cream cheese
4 cups powdered sugar
2 tbs strawberry puree

Puree strawberries by placing 1 or 3 berries (fresh or thawed from the freezer) in the blender.

11. Beat butter and cream cheese for 5 minutes. Slowly add powdered sugar and strawberry puree. Add food coloring if desired, and let beat for 4 more minutes.

(I got a little excited about the strawberry puree and added extra, then it was way too runny, so I added flour to make it think, but not too sweet...did you know about this trick? I just learned about it recently. DELICIOUS!) ourbestbites.com has a great flour frosting (white frosting) that's delicious...I haven't tried their chocolate, but next time I make this cake I plan on it!

Cafe Rio Salad

Okay, this is really yummy! I halved the whole thing because it makes a ton! Honestly, it's the dressing that makes it the best. You can probably do different recipes for the pork and even just do a more simple rice. But as long as you have that dressing. Oooh YUM!


Cafe Rio Pork

4-5 lbs pork roast (I used a shoulder)
2 cans (16 oz each) tomato sauce
3 tsp minced garlic
2 c. brown sugar
4-5 tsp cumin
3 Tbs molasses
4 c. Dr. Pepper

Mix all ingredients in crock pot, then add the meat and cook on low for 10-12 hours or high 4-6 hours. Shred meat and keep warm until served.

Cafe Rio Rice

4 Tbs butter
2 1/2 c. long grain rice
4 1/2 c chicken broth
1 1/2 tsp salt
4 limes
4 Tbs fresh chopped cilantro
3/4 tsp cumin

Mix all ingredients in rice cooker or cook on the stove.


Cafe Rio Dressing
16 oz Green Salsa Verde (I used Pace green salsa)
1 package Ranch Buttermilk Dressing (dry)
1/2 c sour cream (I used buttermilk)
1/2 c mayo
1 c. chopped cilantro
1 tsp minced garlic
1/4 tsp cayenne pepper (red pepper)
1/2 tsp salt
2 Tbs lime juice (about 1 lime)
1/2 tsp cumin
1/2 c. sugar

Place ingredients in blender and blend until smooth. Refrigerate until cold.

Serve all the above on a warm tortilla with:
black beans, heated (just leave the liquid in)
fresh salsa
cheese
avocado
sour cream
lettuce


Sunday, June 5, 2011

Really Ravishing Rhubarb Pie

My friend Hailey told me about this rhubarb pie on her blog.  It looks a little funny, but tastes great.  When Evan asked me what was in it, he said, "next time, just don't tell me!"


Ingredients

  • 1 (9 inch) unbaked pie crust in pie pan
  • 4 cups chopped fresh rhubarb
  • 1 egg
  • 1 1/2 cups white sugar
  • 1 cup sour cream
  • 1/3 cup all-purpose flour
  • 1/2 cup all-purpose flour
  • 1/2 cup brown sugar
  • 1/4 cup butter, melted

Directions
Preheat the oven to 450 degrees F (220 degrees C).

Spread rhubarb in an even layer in the bottom of the crust.

In a medium bowl, whisk together the egg, white sugar, sour cream and 1/3 cup of flour until smooth. Pour over the rhubarb.

In a small bowl, mix together 1/2 cup of flour and brown sugar. Stir in melted butter until the mixture is crumbly. Sprinkle over the top of the pie.

Bake for 15 minutes in the preheated oven, then reduce the heat to 350 degrees F (175 degrees C). Continue to bake for 40-50 minutes, or until the edges have puffed, and the topping is golden and the pie is bubbling. The center may still be slightly jiggly. Cool completely before slicing and serving.

Easy Chicken Enchiladas

I have been trying for YEARS to make enchiladas like you get at restaurants and have FINALLY found a good recipe.  It was actually in a recipe book that I don't like and don't use very much.  Everything that I'd made out of it was made out of a can in the past, so I kind of just put the book away, but with a name like Campbell's Quick and Easy Recipes, you'd sure like to use it for quick and easy sometimes, wouldn't you?

10 oz cooked chicken chunks (I used some frozen chunks I had)
1 1/2 C shredded cheddar
1 can (4 oz) chopped green chiles
1/4 C chopped onion
1 10 oz. can enchilada sauce
8 6" corn tortillas
Shredded lettuce
Sour cream
Diced tomatoes

Combine chicken, 1 C cheese, chiles, and onion.

In the bottom of a 3-quart oblong baking dish, spread 1/2 can of the enchilada sauce.

Fill each tortilla with 1/3 C of the chicken mixture.  Roll up and place seam-side down in baking dish.

Pour the rest of the sauce on top.  Put the extra cheese on top.

Bake at 350 for 25 minutes, or until hot.  Top with lettuce, sour cream, and tomatoes.






I didn't really measure my chicken, so I we actually made a lot more than it said it would make, and I froze some.  I added extra cheese, using both cheddar and mozarella.  The kids actually liked these!

Food Storage Tres Leches Cake

I usually don't like Tres Leches Cake because it's not chocolate, but this food storage cake was sooo good!  We ate it at RS with strawberries and cream.  Loved it!  The recipe and picture are from Everyday Food Storage.net.

Heat oven to 350 degrees F.
Pam or grease a 9 X 13 cake pan

Blend in blender: (put water in first)
1-1/2 Cup water
1/2 Cup + 1 T Dry Powdered Milk

In a mixer:
1 box yellow cake mix, dry
1/3 Cup oil
3 large eggs
1 Cup of the milk mixture from above and reserve the rest in the Refrigerator.
Beat the cake mix, oil, eggs, and 1 Cup milk mixture for 2 minutes on med. speed in the mixer.
Pour into prepared cake pan and bake at 350 degrees for about 30 minutes.
COOL in the pan before continuing.

In Blender:
1/2 Cup hot water
1-2 T butter
1 Cup Dry Powdered Milk
1 Cup Sugar

Blend VERY WELL in blender add reserved milk mixture above & blend briefly again.
Using a dinner fork, poke holes all over the cake. Pour the milk mixture evenly over the cake.
Refrigerate at least 1 hour or until liquid is absorbed.  Over night is best!

Serve with whipped topping
Garnish with Sliced Almonds or Toasted Coconut
Store left overs in the Refrigerator

Wednesday, May 18, 2011

Chicken Salad Sandwich


1 to 1 1/2 c. diced, cooked chicken
15+ red grapes, sliced
1/4 c. mayo
1 rib celery, chopped (or green pepper)
1 green onion, chopped (opt)
salt and pepper to taste
3 Tbs or so cashews

Mix together and stuff in a pita, croissant, bread, etc.

I've been on a pita kick lately and I love them!