Friday, December 10, 2010

Apple Dumplings--soooo good!!!

Apple Dumplings
2 Granny Smith apples
2 cans crescent rolls (16 rolls)
2 sticks butter (not margarine!)
1 ½ cups sugar
1 tsp. vanilla
8 oz. Mt. Dew
Peel and core apple. Cut apple into 8 slices. Roll each apple slice into a crescent roll. Place in a 9 x 13 buttered pan.
In a saucepan, melt butter, then add sugar and barely stir. The butter/sugar mixture should look grainy. Add vanilla, stir and pour over apple rolls. Pour Mt. Dew around the edges and down the center of the pan. Sprinkle with cinnamon. Bake @ 350 for 40 minutes, it should look really brown. Serve hot with vanilla ice cream. Spoon some of the sweet sauce from the pan over the top. ENJOY!

Monday, December 6, 2010

Something German made American!!

So, my German friend made lunch for us the other day and bragged about this "secret" sauce that I couldn't make because the main ingredient is a german sauce. Well, it was pretty stinkin' good. So I tried to make it with my own stuff and it tasted pretty close to hers and was also pretty stinkin' good. (It really doesn't seem very german, but she swore by this sauce and it was good, so I'll give her that, but it wasn't too hard to duplicate)

Cook chicken pieces in a saucepan. Remove chicken from pan and add the following:
1 pint heavy cream
a little milk ??? (maybe 1/2 cup or so, doesn't really matter)
2 bouillon cubes (I used chicken but I think you could use beef as well)
Seasoning salt (who knows how much, whatever looks good to you)

Let that mix and simmer and then add the chicken back in and simmer for whatever time you need! We put it on noodles, but I'm sure rice would be good too. Enjoy!

Tuesday, October 12, 2010

Turkey, Artichoke and Pesto Panini on Focaccio Bread

I got this recipe from the Kneaders Bakery Menu in Provo, never eaten there, but this still sounded good, so I decided to try it. I called Rachel to get her focaccio bread recipe, so I will post that also. Great recipe Rachel and you can do so many things with it, kids loved it too.

Turkey, Artichoke and Pesto Panini

Cut bread in half lengthwise and spread both top and bottom with pesto. Then on bottom layer;
  • sliced turkey
  • spinach
  • marinated artichoke hearts
  • tomato slices
  • red onion slices
  • mozzarella cheese (I used a little cheddar as well)
  • salt and pepper

Place in panini maker until cheese is ooey gooey and dripping out the side. So yummy!!!

Variation: I haven't tried it yet, but I think it would also be really yummy to add thin granny smith apple slices as a layer.

Focaccio Bread
1 cup warm water
1 1/2 tbs. yeast
1 tsp. water
Combine and allow to proof, about 5 minutes
Then add:
2 1/4 to 2 1/2 cups flour
2 Tbs. olive oil
1 1/2 tsp. kosher salt

Start with only 2 cups of flour and then add the remaining if necessary to get a light, airy and soft dough.

Mix in mixer for 5-10 minutes allowing it to knead. Cover with a towel and let it double in size, about an hour. Punch it down and shape into a large ball. Spread into a pan, either in a circle about 12" in diameter or an oblong shape about a 1/2 inch thick. (Since I was making this into panini, I made to small rectangle shapes about 5x9 inches give or take. Don't roll it, as you want the air bubbles and you want it to stay light and airy.

Cover with a towel and let raise about an hour, with your fingertips, gently tap small indents all over the dough, then brush with olive oil and sprinkle with 1/2 tsp. kosher salt. (I added some Rosemary on one of the loaves for kicks and giggles)

Bake in a preheated 400 degree oven for 20-25 minutes. (I undercooked mine just a wee bit since I was using them for panini and would be cooking them again, so you might want to let them get a little more golden brown than the picture shows.

Saturday, September 18, 2010

Yummy BBQ marinade for Salmon

1/4 cup pineapple juice
1/3 cup soy sauce
2 Tbl. white vinegar
2 Tbl. lemon juice
1 Tbl. olive oil
3/4 cup honey
1/4 cup packed brown sugar
1 tsp. black pepper
1/2 tsp. cayenne pepper
1/2 tsp. paprika
1/4 tsp. garlic powder

Mix together and boil until reduced to syrupy consistency (about 15 min.) Brush salmon (seasoned with a little salt & pepper) with sauce and grill on cedar plank. Serve with remaining sauce. Yum!!!

Sunday, August 22, 2010

York Peppermint Patty Brownies

I found this on a new recipe blog I ran across, so of course, I had to make them promptly as they seem to be the perfect dessert. They were really good, but definitely plan on a glass of milk and a small brownie. She recommends making 40 brownies from a 9x13 and that sounds about right.

1 C butter + 1T to coat the pan
8 -1 oz squares unsweetened chocolate
5 eggs
3 3/4 C sugar
2 t vanilla
1/2 t salt
1/2 t almond extract
1 2/3 C flour
1 C semi sweet chocolate chips
2 bags York Peppermint Patties (the generic brand has been known to make this recipe flop. I would advice buying the good stuff) (I bought 2 bags and had almost an entire bag left over, so you could probably go with just one)

1. Line the bottom of a 9x13 pan with tin foil and grease it with butter.
2. Microwave the unsweetened chocolate and butter for 30 seconds at a time, stirring after each cooking interval. Keep cooking and stirring until the chocolate and butter are melted. Set aside.
3. In a mixing bowl (or in your stand mixer) beat the eggs, sugar, vanilla, salt and almond extract for 3-4 minutes.
4. Add the melted chocolate mixture and flour. Mix until incorporated.
5. Stir in the chocolate chips.
7. Spread half of the batter into the buttered pan.
8. Unwrap your peppermint patties and line them up over the top of the bottom layer of batter.
9. Cover the patties with the second half of the batter.
10. Bake at 400 for 30 minutes. This part is a little tricky. Stick a knife in the top layer of brownie and be sure that it comes out clean before you take them out of the oven.
11. Cool on a wire rack and then refrigerate at least 6 hours or overnight.

Thursday, August 19, 2010

Quinoa edamame salad

  • 1/2 cup dry quinoa (cooked according to package)
  • 1/2 chopped red pepper
  • 1/2 cup shelled edamame
  • 1/8 diced green onion
  • 1/4 cup craisins
  • 4 tbsp sunflower seeds, shelled

Red Wine Vinaigrette Dressing
  • 4 tbsp olive oil
  • 4 tbsp red wine vinegar
  • 2 tsp Dijon mustard
  • Pinch sugar
  • Salt and pepper to taste

Lemon Zuchinni Bread

1 1/2 cups shredded zucchini
3/4 cup white sugar
1 egg
1/2 cup vegetable oil
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon ground cinnamon
2 teaspoons lemon zest

  • Preheat oven to 325 degrees F. Grease an 8x4 inch loaf pan.
  • In a bowl, beat together the zucchini, sugar, egg, and oil. In a separate bowl, sift together the flour, salt, baking soda, and baking powder; stir in the cinnamon and lemon zest. Stir the flour mixture into the zucchini mixture just until blended. Pour the batter into the prepared pan.
  • Bake 45 minutes in the preheated oven, until a knife inserted in the center comes out clean. Remove from heat, and cool about 10 minutes before turning out onto a wire rack to cool.
After it has cooled slightly, pour the glaze over the top.

1/4 cup FRESH squeezed lemon juice
1/3 cup granulated sugar
1 cup powdered sugar

Mix together, it will be grainy, that's part of the charm.

Thursday, July 15, 2010

Alicia's Rice Pudding

I made this last night....lots of leftover rice. It was so yummy. Thanks, Alicia!

3 cups cooked rice
3 cups milk
2/3 cup sugar
2 T butter
1 tsp vanilla
cinnamon to sprinkle on top

Combine everything (except cinnamon) in saucepan. Cook on medium for about 25 minutes or until liquid is absorbed.

Wednesday, June 16, 2010

Broccoli Salad

LaNae asked me to make this for the memorial day party and I had to look it up and ask Alicia because I have never made it. Well, it's my new favorite!! Made it again for a get together at Smith's and as at the Memorial Day Party, everyone raved about it. (I didn't do the onions because I don't like them, but it's in the recipes so I'll include it.)

5 cups fresh broccoli florets
1/2 cup Craisins
1/2 cup sunflower seeds
1/2 cup cooked, crumbled bacon
1/4 cup of red onion, chopped
1 cup of frozen peas, thawed

1 cup mayonnaise
2 tablespoons vinegar
1/2 cup sugar

Combine broccoli florets, Craisins, sunflower seeds, crumbled bacon, chopped onion, and peas in a large serving bowl. In a separate bowl or large cup, whisk together mayonnaise, vinegar and sugar. Add dressing to the salad and toss to mix well; chill thoroughly before serving.
Broccoli salad serves 4 to 6.

Zuppas BBQ Chicken Salad

I loved this salad when we went to Zupas so here it is:

Lettuce, chicken, tomatoes, black beans, corn, black olives, red onions and tortilla strips.

Top it off with BBQ Sauce and Ranch.

Zupas claims to have a "special" BBQ sauce, but I just used my favorite (Sweet Baby Ray's) and it was awesome.

Friday, June 11, 2010

Southwestern Turkey Sandwich

1 can chopped olives
1/2 tsp. chili powder
1/2 tsp. cumin
1/2 tsp. salt
1/2 cup mayo
1/3 cup sour cream
1/3 cup chopped green onion
1 pound sliced smoked turkey
2 tomatoes chopped
2 chopped avocados
1 1/2 cups shredded cheddar cheese
1 loaf of French bread

Mix first top 7 ingredients. Cut bread lengthwise and spread 2/3 of the sauce across both sides. Then layer as follows: Turkey slices, chopped tomato, chopped avocado, remaining sauce and then cheese.

Bake in a 350 degree oven for 20-30 minutes until cheese is ooey, gooey and bubbly.

This can also be made into panini which we really like and best when served with chips and salsa. Oh so good!!!!!

Thursday, May 27, 2010

Kristy's Mango Peach Pulled Pork

Heather (Mike's wife) Morgan posted this on her blog and it sounded so good! And since it's a crock pot meal, it works for this month. I am posting it here and plan on making it when Matt gets back.

1 pork tenderloin
1-2 cup brown sugar
2 cups Mango Peach Salsa (or salsa of your choice)

Stir together brown sugar and salsa in a slow cooker. Add pork (frozen is okay if it'll fit in the slow cooker). Cook on low for 8 hours or on high for 4-5 hours. Shred pork with 2 forks before serving. If you get the Costco pork and cook it fully, it pretty much falls apart on its own. It's super tender and juicy.

Serve on nachos, in tacos, or in a salad. The possibilities are endless and SO YUMMY!

**NOTE: I added the label to all the Crock Pot recipes we currently have the on the blog. There are 14. Just a few more days for this theme so let's get posting. Any ideas for next month?!**

Wednesday, May 19, 2010

Easy Chow Mein

Ok, so this recipe is kind of a make it however you want-type thing. Here are the ingredients we like to use, but you could pretty much add anything you want:

1 pkg. thick spaghetti noodles
2 eggs
green beans (fresh is best)
green onion, chopped as high up as you want
white onion, chopped in large strips
3 chicken breasts, cooked
water chestnuts
soy paste (you can get this at any Asian food store, thicker and stronger than soy sauce)
soy sauce

Crack the eggs in a large wok or frying pan...let cook slightly. Add vegetables, and oil, soy paste, and soy sauce to taste. Once the beans are mostly cooked, add chicken and more soy paste and sauce. Add noodles last, with more oil, paste, and sauce to taste. Basically, the more paste and soy sauce the better...there are no set amounts. When the veggies seem cooked through, it is good to go! Very yummy and great leftovers.

Monday, May 17, 2010

Poppy Seed Chicken

I know, we all know this recipe, but I can never find it so I am posting here and now I'll be able to find it whenever I want. And no, it's not a stove top or crock pot, so I'm breaking the rules, too!

4-5 chicken breasts, cooked and diced
1-2 cans cream of chicken soup (depends on how creamy you want it)
1 cup sour cream
1 stack Ritz crackers - crushed
1 cube butter

Mixed chicken, soup and cream. Layer in 9x13 pan. Melt butter and add to crushed Ritz. Top chicken mixture and bake 1/2 hour at 350 degrees.

Serve with egg noodles.

Friday, May 7, 2010

Black Beans

Funny story...We had our grandmother dinner the other night for mutual and I was in charge of making beans for the dinner (which I found out about the night before). When I do beans, I do its a long process, it would have been nice to know a night earlier. Anyway, so I made them and then get a text at 6:10 (mutual is at 7:00)...."paula, did you remember that the dinner is at 6:00".

Ya, nobody told me and I didn't get that memo!

So now I have a ton of black beans that I need to use up.


Boil dry beans for 2 minutes, let sit in water for an hour, drain and rinse.

1 quart water
1 lb beans
garlic clove
1 cup dry onions
2/3 cups bacon bits

Put all ingredients in crockpot and slow cook for two days. Serve with any mexican food meal...or make a TON of burritos and freeze.

Aren't you all so proud of me for actually posting something on here?

Thursday, May 6, 2010

Tres Leche Cake

First of all, Love, Love, Love the look of this blog, nice work Rachel.

Disclaimer: I know this is not following the theme, but Rachel said I could post it.
Since yesterday was Cinco de Mayo, I decided to make a Tres Leche cake. I have never had it, nor has Tyler but he has been asking me to make one for quite some time. I found this recipe here, which does provide good step by step directions if you want.

But here is the recipe:
  • 1 cup All-purpose Flour
  • 1-½ teaspoon Baking Powder
  • ¼ teaspoons Salt
  • 5 whole Eggs
  • 1 cup Sugar, Divided
  • 1 teaspoon Vanilla
  • ⅓ cups Milk
  • 1 can Evaporated Milk
  • 1 can Sweetened, Condensed Milk
  • ¼ cups Heavy Cream
  • _____
  • 1 pint Heavy Cream, For Whipping
  • 3 Tablespoons Sugar
Preparation Instructions

Preheat oven to 350 degrees. Spray a 9 x 13 inch pan liberally until coated.

Combine flour, baking powder, and salt in a large bowl. Separate eggs.

Beat egg yolks with 3/4 cup sugar on high speed until yolks are pale yellow. Stir in milk and vanilla. Pour egg yolk mixture over the flour mixture and stir very gently until combined.

Beat egg whites on high speed until soft peaks form. With the mixer on, pour in remaining 1/4 cup sugar and beat until egg whites are stiff but not dry.

Fold egg white mixture into the batter very gently until just combined. Pour into prepared pan and spread to even out the surface.

Bake for 35 to 45 minutes or until a toothpick comes out clean. Turn cake out onto a rimmed platter and allow to cool.

Combine condensed milk, evaporated milk, and heavy cream in a small pitcher. When cake is cool, pierce the surface with a fork several times. Slowly drizzle all but about 1 cup of the milk mixture—try to get as much around the edges of the cake as you can.

Allow the cake to absorb the milk mixture for 30 minutes. To ice the cake, whip 1 pint heavy cream with 3 tablespoons of sugar until thick and spreadable.
Spread over the surface of the cake. Decorate cake with whole or chopped maraschino cherries. Cut into squares and serve.

Baked Potato Soup

I got this from the Family Favorites Website. It's mostly no oven, if you bake your potatoes in the microwave.But it was REALLY good. I thought it rivaled restaurant soup. Too bad I didn't have those cool looking breadsticks.

4 to 6 potatoes (baked, peeled, and cubed)
½ c. butter
½ c. flour
2 tsp. chicken
salt and pepper to taste
1 tsp. minced garlic
6 c. milk
16 oz. sour cream
10 bacon strips,
cooked and crumbled
1 can corn, drained
shredded cheddar

In a large saucepan melt butter on low heat. Stir in flour and seasonings. Gradually add
milk and turn heat up to medium. Add minced garlic. Bring to a boil, cook and stir 2 minutes until thick. Remove from heat. Whisk in sour cream. Add potatoes, corn, and bacon. Serve in individual bowls topped with cheddar cheese.

Sunday, May 2, 2010

May's Theme

With summer looming (at least our here), I am looking for meals that don't require an oven. I used my oven today and we are still roasting, six hours later. We don't have AC so I really think limiting oven use is our best bet. So, that's what I'm looking for - no-bake, crock pot, stove top, skillet meals, etc.

Looking forward to all the fun and new recipes!

Wednesday, April 28, 2010


I found this recipe today and just made them this afternoon. So good! Matt said they were my best bread yet. Definitely post-worthy. And super easy. Try em out.

1 1/2 cups warm water
1 1/2 Tbs. (2 packages) dry yeast
2 tsp. sugar
3 1/4 cups flour
2 tsp. salt

In a small bowl mix the warm water with the yeast and sugar. Let it sit for about 5 minutes - foam should form on the top.

In a large mixing bowl combine the flour and salt. Gradually add the yeast mixture. Mix until the dough becomes a smooth ball and knead for 5 minutes. (I use my Kitchen Aid with the dough hook)
Cut in half and then shape into 2 baguettes. To make them smooth and pretty, roll each half of dough into rectangle and roll up lengthwise. Pinch the edges to seal and place on lightly greased cookie sheet (or silpat) with seam down. Cover and let it rise for 30 minutes.

Preheat oven to 450 degrees. With a very sharp knife (I like to use a serrated blade) gently make a slash down the length of each baguette. This will give it that authentic look. Pour water in a cookie sheet and place it on the bottom rack of the oven. Bake the bread for 15 minutes. Half way through, brush the bread with melted butter. **I tried it with olive oil too... it was less crispy and salty. We liked the butter a lot more!

**Original recipe found here.**

Tuesday, April 13, 2010

Favorite Recipes!

Alright everyone! Here are some of my all-time favorite recipes, as requested by Alicia. :) Happy eating!

Summer Pasta Salad

1/3 cup olive oil
3/4 cup balsamic vinegar
1 tsp salt
1 tbs oregano
1 tbs basil
2 packages 12 oz. rotelli pasta (spiral)
2 cups tomatoes, sliced
8 oz. mozarella cheese, cubed
1 pkg. salami, low fat, sliced into strips
olives (optional)

In a large bowl, mix vinegar, oil, salt, oregano, and basil. Add cheese cubes, tomatoes, and salami. Mix. Add noodles and toss. Cover and chill overnight or for several hours (MUCH better cold). Toss before serving and add more balsamic vinegar as desired.

Serves 8

Cranberry Apple Turkey Crockpot

2 tsp melted butter
1/2 cup chicken broth
1 or 2 large apples, cored and chopped
1/2 cup onion, chopped
1 stalk celery, chopped
1 cup whole berry cranberry sauce
1/4 tsp poultry seasoning
2 cups seasoned crumbs
2-3 lbs. turkey breast cutlets

Combine all ingredients and mix. Add to crockpot. Cook on low for 6 hours.

Ashley's Healthy Salsa

1 can black beans, drained and rinsed
1 can corn, drained
2 avocados, chopped
1 bunch green onions, sliced
2 T cilantros, chopped
2-3 tomatoes, seeded and chopped
1 pkg dry zesty Italian dressing mix
tortilla chips

Combine beans, corn, avocado, onion, cilantro, and tomatoes in a bowl. Prepare italian dressing according to directions on package. Pour dressing over salsa ingredients. Serve with chips, quesadillas, or nachos.

Monday, March 29, 2010

Mom's French Bread

Makes 2 loaves

Mix and let proof:
1 1/2 Tbs yeast
1/2 c. warm water
2 tsp. sugar

Then add 2 Tbs. crisco
2 tsp. salt
2 Tbs. sugar
2 cups HOT water (tap hot)
6-8 cups flour

Mix together and knead for 10 minutes or so, then let rise to double in size; 1-2 hours. Divide dough into 2 portions. Roll each into a thick rectangle, then roll up jelly roll style, pinch it closed and then pinch and tuck the ends in. Make slits across the loaf and let raise again for 1-2 hours or until it is double in size. Bake at 400 degrees in a preheated oven for 20 minutes. Put melted butter or crisco on the top of the warm loaf.

Friday, March 12, 2010

Barbequed Meatballs

Rachel won't let it go, so here's a recipe. I tried her cream sauce meatballs and unfortunately I had these to compare to so... I guess you could say "I've had better!"

1 egg, lightly beaten
1 can evaporated milk (5 ounces)
1 cup quick-cooking oats
1/2 cup finely chopped onion
1 tsp. salt
1 tsp. chili powder
1/2 tsp. garlic powder
1/2 tsp. pepper
1-1/2 lbs grounds beef

1 cup ketchup
3/4 cup packed brown sugar
1/4 cup chopped onion
1/2 tsp. liquid smoke, optional
1/4 tsp. garlic powder

In a bowl, combine the first eight ingredients. Crumble beef over mixture and mix well. Shape into 1-inch balls; place in a greased baking dish. Bake, uncovered, at 350 for 18-20 minutes or until meat is no longer pink. Meanwhile, combine the sauce ingredients in a saucepan. Bring to a boil. Reduce heat and simmer for 2 minutes, stirring frequently. Pour over meatballs. Bake 10-12 minutes longer.

I serve it on egg noodles.

Thursday, March 11, 2010

Crock-Pot Lasagna

4 cups mozz cheese
1 Tbl. Italian seasonings
28 ounce jar spaghetti sauce
2 cloves fresh garlic
1 onion, chopped (I leave this out of course!)
1 lb. ground beef
9 lasagna noodles
1/2 cup grated Parmesan cheese
15 oz. ricotta cheese

Spray inside of crock pot with PAM
Brown ground beef, add garlic, saute slightly
Stir in sauce and Italian seasonings, simmer
Combine Mozz chesse and Parmesan
Layer in crockpot as follows:
1/4 c. meat sauce on bottom
1/4 c. mozz/parm mixture
3 uncooked noodles
1/3 c. ricotta cheese
Repeat until you have three layers
Cook on low for 2-3 hours (I put this in before church and it's just right when we get home)

Wednesday, March 10, 2010

Meatballs with Cream Sauce

Yep, it's me again. These were great! And relatively easy.

1 egg, lightly beaten
1/4 cup milk
2 T. ketchup
1 t. Worcestershire sauce
3/4 cup quick oats
1/4 cup finely chopped onion
1/4 cup minced fresh parsley
1 t. salt
1/4 t. pepper
1 1/2 lb. lean ground beef
3 T. flour

2 T. butter
3 1/2 T. flour
1/4 t. dried thyme
1/4 t. salt
1/8 t. pepper
14 oz. can chicken broth (If you want your sauce thicker, cut down the chicken broth to 1 cup)
2/3 cup milk
2 T. minced fresh parsley

In a bowl, combine all of the meatball ingredients EXCEPT the beef and flour. Add beef and mix well. Shape into balls. Roll in flour, shaking off excess. Place 1 inch apart on cookie sheet and bake, uncovered, at 400 for 10 minutes. Turn meatballs, bake 8-10 minutes longer or until no longer pink. Meanwhile, for the sauce, melt butter in a saucepan over medium heat. Stir in flour, thyme, salt and pepper until smooth. Gradually add broth and milk; bring to a boil. Cook and stir for 2 minutes, until slightly thickened. If using the full can of chicken broth, the sauce doesn't thicken overly much, but it is delicious that way. If you want it slightly thicker, cut down the chicken broth to 1 cup. Drain meatballs on paper towels; transfer to a serving dish. Top with sauce and parsley. Serve over rice or egg noodles (I used egg noodles and loved the result!).

Sunday, February 28, 2010

Pizza Rolls and a fun website

My friend Holly sent this link to me for Pizza Rolls, so much fun and yummy. It was a little tedious making them because I did a double batch and next time I would use string cheese cut into chunks, that would be way easier than shredded cheese. I also made the garlic bread seasoning, yummy as well as the dipping sauce. That is a good recipe, I would use only half of the seasonings for it next time, it was a little too garlicky, or just double the tomato paste and water. It tasted very much like the pizza sauce you buy, Loved it.

Then with this link, check out some of the other fun recipes, I really like her section on sandwiches, gonna have to try a few of those.

So there Rachel, I have posted :)

Wednesday, February 24, 2010

Sister Traveller's Banana Cookies

{Side note: I'm going to rename this "Rachel's Recipe Corner" because lately, I've been the only one contributing. I know I am not the only one cooking and I know I'm not even the best cook in the family, so get on it! Please. Side note ended.}

I found this on the blog of a girl I went to high school with. Apparently Sister Traveller made these for all the teenage gatherings at her house, which apparently kept all of Jodi's friends on the right path. I don't know if all that's true but I do know they were good. I had a little taste of one (didn't eat a whole cookie because of the no-sweets thing) and I thought it was good. Matt liked them. Hailey LOVED them (especially the frosting) and all the kids/parents at Music and Movement liked them. So, try them out.

2.5 cups flour
1.5 tsp. bk.pwd.
1/2 tsp cinnamon
1/4 tsp. bk.soda
1/4 tsp. salt
1/4 tsp. ground cloves
Mix and set aside

1/2 cup butter, softened
1 cup sugar
2 eggs
1/2 tsp. vanilla
1 cup mashed banana (aprox. 2.5 bananas)
1 pkg. choc. chips

Mix butter and sugar 'til fluffy. Add eggs and vanilla, beat well. Alternate dry ingredients and mashed banana. Stir in choc. chips. 350, 10 mins. (I had to bake mine longer.)

2 tb. butter
1/4 cup mashed banana (aprox. 1/2 banana)
2 cups pwd. sugar
1/2 tsp. vanilla

Whip until smooth. Frost cooled cookies.

Wednesday, February 3, 2010

Hamburger Soup

Made this last night for dinner. It was really, really yummy. I seasoned my beef quite a bit, which I think made all the difference. I also added potatoes (not included in the original recipe), which made it a very hearty soup. Try it out.

1 pound lean ground beef
1 cup chopped carrots
1 cup chopped celery
1 cup chopped onion
2-3 cups diced potatoes
6 cubes beef bouillon
5 cups water
1 (8 ounce) can tomato sauce
1 (16 ounce) can diced tomatoes
1 teaspoon salt
1 (10 ounce) package frozen corn kernels
1 teaspoon dried basil
3 tablespoons ketchup

In a medium skillet, brown hamburger over medium heat. Be sure to season with salt and pepper. Drain off fat. Combine beef, carrots, celery, onions, bouillon, water, tomato sauce, chopped tomatoes, salt, corn, basil, and ketchup in a large stock pot. Bring to a boil. Reduce heat, and simmer for at least 1 1/2 hours.

Thursday, January 14, 2010

Chicken Empanadas

I made these tonight. So good! It wasn't too hard, but it did take time. I wouldn't recommend making them when you have two children who need your attention and no husband around to watch the kids for you. It was insane, but worth it. In fact, I am having to force myself to not eat five more right now!

1 box of pie crust (I ended up making my own because the pie crust I bought was c&*p - I used Alicia's pie crust recipe)
1 chicken breast
2 small potatoes
1/2 white onion
1 tsp minced garlic
1/4 -1/2 cup salsa
Shredded Cheddar cheese
spices (season all, cumin, chili powder, and cayenne)
salt and pepper

Unroll the two crust and use a small cup (3 inch diameter?) to cut out circles, as many as you can get. Lay out on greased tin foil and cover with a towel.

Boil the chicken breast, when cooked shred it (really small) and season with salt, pepper, cumin and chili powder to taste.

Preheat the oven to 450. Peel and dice potatoes, really small! Finely dice the onion. Put a tablespoon of butter in a nonstick frying pan and cook the onions about 5 mins, then add potatoes. Cook until potatoes begin to soften. Add garlic and spices (chili powder, season all, a dash of cayenne, and cumin). Mix in chicken and salsa. Taste, add more salt if needed.

Stuff the dough circles with meat mixture and some cheese. Fold in half and press with a fork around the edges. Brush with an egg yolk and water mixture (about 2 yolks and some water to thin it).

Cook at 450 for 11-13 minutes (until golden on top)

Sunday, January 10, 2010

19th Ward Soups-Kimberly Idaho Stake


5 boneless, skinless chicken breasts cut into bite-sized pieces.

1 bottle (4 pounds) mild picante sauce

1 box (32 ounces) chicken broth

2 cans (11 ounces each) corn, drained

2 cans (15.25 ounces each) red kidney beans, drained


Grated cheese

Broken tortilla ships

Black olive slices

Sour cream

Sprig of cilantro

In a large pot, cook the chicken in the picante sauce on medium heat for 20-30 minutes. (I cook the whole chicken breasts, after its cooked and cooled I bit I shred ). Add chicken broth, corn and beans. To serve, ladle soup into bowls and top with any or all of the garnishes listed.

Baked Potato

4-6 lrg. potatoes- bake @ 400 let cool

2/3 c. butter

2/3 c. flour

6-7 c. milk

1/4 tsp. salt & pepper

4 chopped green onions

12 pcs. bacon crumbled

1/4 c. shredded cheddar cheese

8 oz. sour cream

Melt butter & flour (rue)

gradually add milk whisk until thick & bubbly. Add sour cream stir until smooth. Peel & dice up cooled baked potatoes. Add cheese & half of the bacon. Garnish with green onion, bacon & cheese.

Shrimp & Mushroom Chowder

1/2 lb. small cooked shrimp

1/2 lb. fresh mushrooms sliced

1 med. onion chopped

1/4 c. flour

1/4 tsp. salt

1/2 tsp. dried thyme

1/2 c. whipping cream

2 Tbl. butter

2 c. chicken broth

1/4 tsp. nutmeg

1/2 tsp. dill

Saute mushrooms & onions in butter for 2 min. Stir in flour & cook for 1 min. over medium heat. Stir in broth & bring to boil. Add salt, thyme, dill & nutmeg, stir well. Reduce heat & add shrimp & whipping cream until heated through. Don't boil.

Chicken Tortilini Soup

2 Tbl. olive oil

4 boneless chicken breast

1 lrg. onion chopped

2-3 stalks celery chopped

2-3 carrots chopped

Saute and then add spices

1 clove garlic minced

1 tsp. basil

1/2 tsp. oregano

1/4 tsp. thyme

1/4 tsp. sage

1 28 ounce diced tomatoes

1 14.5 ounce chicken broth

1 c. cooking wine

8 oz. can tomato sauce

1 small pkg. tortilini (cook seperate)

3 c. chopped spinach (cook 3-5 min)

Simmer for 1 hour top with Parmesean cheese serves 6-8

Lasagne Soup

1lb. ground beef

1/2 c. chopped onion

1pkg. lasagne dinner mix (hamburger helper)

5 c. water

1 14 oz. can diced tomatoes

1 can corn

2 Tbl. grated parmesean

1 small zucchini chopped

Brown ground beef & onion over mediun heat. Add contents of lasgne dinner sauce mix, water, tomatoes, corn & parmesean cheese, bring to boil. Reduce heat cover & simmer for 10 min. stir occasionally. Add lasagne noodles & zucchini. Cover & simmer for 10 min. Serves 10

Taco Soup

1/2 lb. ground beef

1 small onion diced

1 pkg. Taco seasoning

1 can corn

1 can petite diced tomatoes

1can black beans rinsed & drained

1can kidney beans rinsed & drained

Brown ground beef & onion. Add taco seasoning, corn, tomatoes, & beans heat through. Serve over tortilla chips, top with shredded cheese & sour cream.

Green Curry Chicken With Zucchini Keri Oler

2 med zucchini- cut into bite size pieces

1-½ cups unsweetened coconut milk

2 to 3 T green curry paste

¾ pound boneless chicken cut into bite size pieces

1 ½ cusp chicken broth

2 T fish sauce

1 T brown sugar

Handful of basil leaves

Limes (optional)

In a med saucepan, bring ¾ cup of the coconut milk to a gentle boil over medium heat. Cook for 2 to 2 minutes until it begins to thicken and becomes fragrant. Add the curry paste and cook 2 to 3 minutes. Add the chicken and cook 2 minutes more.

Add the remaining ¾ cup coconut milk, chicken broth, zucchini, fish sauce, sugar and squeeze a lime. Bring to a gentle boil. Reduce heat to maintain a lively simmer and cook, stirring occasionally, until the chicken is cooked and zucchini is tender but still firm- 8 to 10 minutes. Remove from heat and add basil. Serve with rice.

Thai Coconut Red Curry with Pineapple

½-1 T red curry paste

1 can coconut milk

Combine these and simmer for 5 minutes

1 tsp dry basil

¼ cup or small can bamboo shoots

3 T fish sauce

2 T brown sugar

1/3 cup chicken broth

Creamy Chicken Noodle Soup Nicole Ward

¼ lb cooked chicken (1-2 cans chicken)

2 medium stalks celery, chopped

2 medium carrots, chopped

1 medium onion, chopped

2 cloves garlic, chopped

2 cans chicken broth

2 cans cream of chicken soup

1 cup frozen green peas (optional)

1 T parsley- or 1 tsp. parsley flakes

1 tsp dried thyme

¼ tsp pepper

1 dried bay leaf

1 cup uncooked pasta (rotini works well)

Combine everything except uncooked pasta. Bring to a boil. Add pasta and simmer 10-15 minutes or until pasta is done.

Beef Taco Soup Nicole Ward

1 lb ground beef- browned

1 can stewed tomatoes with chilis

1 can corn, drained

1 can tomato soup

1 can kidney beans

1 soup can of water

1 pkg taco seasoning

Simmer 15-20 minutes. Serve with tortilla chips, sour cream, and cheese. Great in the crock-pot! 1 can pineapple tidbits w/ juice. Add these to the milk and simmer 10-15 minutes. Serves 2

Garden Ravioli Soup

6 cups chicken broth

1/4 tsp crushed Italian seasoning

1/4 tsp garlic powder

1 meduim carrot sliced (or 1 can)

1 can Italian stewed tomatoes

1 cup cheese filled ravioli or tortellini

Mix broth, spices, carrots and tomatoes. Cook until carrots are tender. Bring to a boil and add ravioli. Cook until pasta in will rise to the surface when done. I like to serve this with toasted baguette bread.

Clam Chowder

2 cans minced clams

1 can whole baby clams

2 cups potato, diced

1 cup onion, diced

1 cup celery, diced

3/4 cup flour

1 tsp salt

3/4 cup butter

1 quart 1/2 and 1/2 cream

1/2 tsp sugar

pepper to taste

Drain juice from clams and pour over veggies. Add enough water to barely cover veggies. (I like to buy a bottle of clam juice for this instead of water.) Cook until tender. In a separate pan add flour to melted butter. Blend and cook 1 minute, then add cream until thick and smooth. Add undrained veggies and clams. Stir, heat, and serve.

French Onion Soup

I'm not an onion or a left over fan, but oh mama, this is good for both!!

1 oz butter...just enough to coat

2 lbs onions, julienned, carmelized

1/2 tsp minced garlic

1/2 c red cooking wine

equal amounts of beef and chicken broth

1 Tbsp cooking Sherry

1/2 Tbsp balsamic vinegar

Carmelize onions, garlic and butter over low heat. Deglaze with red wine. After this has cooked down add remaining ingredients. Simmer for at least 20 minutes, then adjust flavors to your preference. Serve with french bread....I prefer bag uette...floating in top with gruyere or mozzarella cheese melted over top of bread and soup.

Chicken and Corn Chowder with Sweet Potatoes

3 cups milk
1 cup yellow corn muffin mix (Jiffy works)
2 T. butter
1 onion, chopped fine3 garlic cloves, minced
1/2 tsp. ground cumin
1/2 tsp. dried oregano
2 quarts chicken broth
1 1/2 pounds boneless, skinless chicken breasts, cut into 1/2 " cubes
I dont use
2 sweet potatoes (about 1 1/2 pounds), peeled and cut into 1/2" pieces
1 cup shredded Monterey Jack Cheese
3 cups frozen corn (not thawed)
canned works too
1/2 cup chopped fresh parsley
salt and pepper, to taste

Mix milk and muffin mix in bowl until well combined. Meanwhile, heat butter in large pot over medium heat until foaming. Add onion and cook until softened, about 8 minutes. Stir in garlic, cumin and oregano and cook until fragrant, about 30 seconds. Add broth, chicken and sweet potatoes. Bring to boil, reduce heat, and simmer until sweet potatoes are just tender, about 8 minutes.

Stir in milk and muffin mixture and simmer until soup thickens, about 10 minutes. Add cheese and corn and cook until cheese begins to melt, about 2 minutes. Stir in parsley and season with salt and pepper. Serve.