This is SUPER easy and its great for when I'm in a bind and don't have much time to prepare a huge meal (like when Mason is having one of those days).
Thursday, December 20, 2007
Friday, December 14, 2007
I made this Tuesday night for a Girls Night Out with some ladies in my ward. I saw the recipe on Good Things Utah that morning, and knew I had to give it a try. Anything that has cream cheese, crecents, and sugar has to taste good. And I was right, John has already put this one on his favorite list.
Hope you like!
2 packages crescent rolls
8 oz cream cheese (room temperature)
1 1/2 cup granulated sugar
1 tablespoon vanilla
1 cube (1/2 cup) real butter
1 teaspoon ground cinnamon
1 can (12-16 oz) fruit topping (apple, cherry, blueberry, etc.)
Press 1 package crescent rolls into 9 x 13 inch pan
Mix cream cheese, 3/4 cup sugar and vanilla; spread over rolls
Place 2nd package of crescent rolls on top of mixture (pat thin to cover)
Melt butter; mix with 3/4 cup sugar and cinnamon then pour over top, and spread to edge
Bake at 350 degrees for 20 - 25 minutes until brown
Serve with fruit topping
Do not cover tightly or it will get soggy
Friday, November 23, 2007
Sorry for all the posts lately! I figure I gotta post while I am on this cooking kick.
I brought this salad to our Thanksgiving celebration yesterday. Thought I would share because it turned out soo yummy!
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 teaspoons white sugar
1 1/2 teaspoons prepared mustard
1 clove garlic, chopped
1/2 teaspoon salt
fresh ground black pepper to taste
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.
For the dressing, blend oil, vinegar, 1 1/2 teaspoons sugar, mustard, chopped garlic, salt, and pepper.
In a large serving bowl, layer lettuce, pears, blue cheese, avocado, and green onions. Pour dressing over salad, sprinkle with pecans, and serve.
Thursday, November 15, 2007
This recipe is for the Fish lovers out there. I like seafood, but hate the high price of some fish. Tilapia fish is a great inexpensive alternative. Its healthy, cheap and you can make this scrumptious meal with it. To keep this meal on the lighter side I used fat free sour cream, corn tortilla's (which are also inexpensive) and fat free mayo. Hope you like!
1 pound tillpia fillets
1 garlic clove, minced
7 teaspoons lime juice, divided
1/4 teaspoon pepper
2 tablespoons reduced fat sour cream
2 tablespoons fat-free mayonnaise
1 dash hot pepper sauce
7 (8 inch) flour tortillas, warmed
2 tablespoons butter
1 cup shredded lettuce
1 cup chopped fresh tomato
Remove skin from fish and cut fish into 1-in. cubes. In a nonstick skillet, saute garlic in butter and 5 teaspoons lime juice for 30 seconds. Add fish and pepper. Cook for 6-8 minutes over medium heat until fish flakes easily with a fork.
Meanwhile, combine the sour cream, mayonnaise, hot pepper sauce and remaining lime juice. Place as spoonful of fish on each tortilla. Top each with lettuce, tomato and sour cream sauce; fold over.
If your hubby is like mine (loves steak and anything beef) then hes bound to like this. Dan likes it. Its also pretty easy to do which is good for wifey too.
Shred beef and serve with juice from the crock pot on yummy sandwich rolls. You're supposed to dip the sandwich in the juice when eating, but i'm sure you all knew that.
Sunday, November 11, 2007
this is my SIL recipe. YUMMY!
Bake 2 Betty Crocker mixes as directed in a 11x17 pan.
Bake until fork is clean.
Frost with 1 can Pillsbury chocolate fudge frosting.
Cut up 24 Reeses peanut butter cups into small pieces.
Sprinkle them over top of frosting and gently press into frosting.
Drizzle with 1/3 cup peanut butter (softened in microwave in quart size freezer strength Ziploc bag)
Then drizzle with 2 Hershey chocolate bars (softened like PB)
Let cool/set before serving. Easier to cut if refrigerated first.
mini M&M's | chocolate curls (use a vegetable peeler or cheese grater on Hershey bars)
Oreos | white chocolate
Turtle: chocolate chips | pecans | caramels
German Chocolate: german chocolate frosting | toasted coconut | chocolate chips
Saturday, November 10, 2007
I made these this morning to start off our Saturday. I love to mix things up from just the plain ole' pancakes or french toast, so I decided to make these. They are super easy, and most everyone should have these ingredients in their pantry. The Creamy Syrup recipe goes great with this, and I topped these pancakes off with some frozen peaches I thawed in the microwave. It was splendid! Hope you like...
1/4 cup butter
1 cup all-purpose flour
1 cup milk
6 eggs, lightly beaten
1/8 teaspoon salt
pinch of cinnamon & nutmeg (optional of course!)
Preheat oven to 400 degrees F (175 degrees C). Melt butter in a medium baking dish.
In a medium bowl, mix flour, milk, eggs and salt. Pour the mixture into the prepared baking dish.
Bake on center rack in the preheated oven for 15 to 20 minutes, until golden brown.
Recipe and photo provided by: allrecipes.com
Thursday, November 8, 2007
This is from Martha Stewart's site, I love this lighter version of chicken pot pie. The crust is the best part, light flakey & tasty!
2 bone-in, skin-on chicken breast halves (12 to 14 ounces each)
Coarse salt and ground pepper
3 tablespoons olive oil
4 carrots, sliced 1/4 inch thick
1 medium onion, finely chopped
1/4 teaspoon dried thyme leaves
1/4 cup all-purpose flour
2 1/2 cups low-fat (1%) milk
1 package (10 ounces) frozen peas, thawed
2 tablespoons fresh lemon juice
6 phyllo sheets (each 12 by 17 inches), thawed
Preheat oven to 400 degrees. Place chicken on a rimmed baking sheet; season with salt and pepper. Roast until an instant-read thermometer inserted into thickest part of breast (avoiding bone) registers 165 degrees, 25 to 30 minutes. Let cool slightly; discard skin and bones. Shred meat, and set aside.
While chicken is roasting, heat 2 tablespoons oil in a large saucepan over medium. Add carrots, onion, and thyme; season with salt and pepper, and cook until carrots are crisp-tender, 8 to 10 minutes. Add flour, and cook, stirring, 1 minute. Gradually add milk, stirring until smooth. Cook, stirring occasionally, until mixture comes to a simmer and thickens.
Remove from heat; stir in peas, lemon juice, and chicken, and season with salt and pepper. Pour filling into a 9-inch deep-dish pie plate.
Stack phyllo on a work surface. Using a paring knife, cut out an 11-inch circle from the stack; discard trimmings. Stack 2 circles on work surface, and brush gently with 1 teaspoon oil; repeat with remaining circles and oil. Place phyllo stack over filling, and press down about 1/2 inch from the edge so phyllo fits inside rim of pie plate. Bake until golden and bubbling, 20 to 25 minutes. Let potpie cool 15 minutes before serving.
I have made this recipe twice already! Its fantastic and I always seem to have all these ingredients on hand in my kitchen. I got it off of this amazingly creative girls site. She also has alot of other yummy recipes on there as well..
Anyways, take a look:
Wednesday, October 31, 2007
While talking to Tara this morning, she told me that she's never made BISCUITS from SCRATCH. That's all I've ever known for a biscuit, so I thought I would post my dad's DELICIOUS recipe! Give them a try! You'll NEVER go back to BISQUICK. (At least I HOPE!)
1 3/4 cups Flour
1/2 tsp Salt
3 tsp Baking Powder
3-5 Tbsp Softened Butter
1/4 cup Powdered Milk & 3/4 cup water (or just 3/4 cup milk--but powdered is better in this recipe)
1 Tbsp Sugar
Preheat Oven 450 degrees
Combine all dry ingredients and cut in butter
Add wet ingredients
Roll out dough onto a floured surface
Use a mason jar lid or some other round cutter to cut out biscuits
Bake in oven for 10-12 minutes or until tops are lightly browned
Saturday, October 20, 2007
so...to add to our pumpkin library, here is a recipe i just tried.
really yummmy! i ate it with the magelby's syrup recipe barb posted earlier.
1 1/4 cup flour
2 Tbsp. sugar
2 tsp. baking powder
1/2 tsp. cinnamon
1/2 tsp. ground ginger
1/2 tsp. salt
1/8 tsp nutmeg
pinch of ground cloves
6 Tbsp. pumpkin puree
2 Tbsp. melted butter
1 cup milk
Fold into dry ingredients.
Heat a skillet over medium heat
Pour in 1/4 cup batter for each pancake
Cook about 3 minutes per side
Makes 12 pancakes
Friday, October 19, 2007
Friday, October 12, 2007
super easy! it's healthy and fast (20 minutes) too!
2 4-oz salmon fillets
1/4 teaspoon lemon-pepper
1/2-1 tsp soy sauce
1 small orange
1 cup small broccoli flowerets
1/2 cup chicken broth
1/3 cup water
1 teaspoon minced garlic
1/8 tsp salt
1/2 cup quick-cooking couscous
1. rinse fish; pat dry with paper towels. sprinkle with lemon pepper
2. place fish in a greased nonstick baking pan and drizzle with soy sauce. arrange the orange slices on top of the fish. bake, covered, in a 450 degree oven for 8-12 minutes or until fish flakes easily with a fork.
3. meanwhile, in a medium saucepan combine the broccoli, broth, water, garlic and salt. bring just to boiling; reduce heat. simmer, covered, about 3 minutes or just until broccoli is crisp-tender. stir in couscous. remove saucepan from heat. cover and let stand for five minutes. fluff gently with a fork.
4. to serve, spoon the couscous mixture onto a serving platter and arrange the orange-topped fish on top of the couscous mixture.
Wednesday, October 10, 2007
These are so delicious and just TOO easy! We had them at our Primary party last night and they were a hit.
Cut up several different kinds of your favorite veggies (I use carrots, a large red pepper, a medium zucchini, medium yellow crook squash, and a lg. tomatoes)
Spread out on large cookie sheet
Pour one bottle of Italian dressing over the veggies
Sprinkle with Parmesan cheese
Bake at 350 for 20 minutes
Saturday, September 29, 2007
- 1 pkg Choc chips
- 4 3/4 cups all-purpose flour
- 4 cups white sugar
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons nutmeg
- 1 1/2 teaspoons cinnamon
- 1 1/2 teaspoons ground cloves
- 6 eggs
- 1 (29 ounce) can pumpkin
- 1 cup unsweetened applesauce
- 1 cup chopped walnuts
- Preheat oven to 350 degrees F (175 C). Grease three 12 cup muffin pans, or line with paper muffin liners.
- In a large bowl, combine the flour, sugar, baking powder, baking soda, salt, nutmeg, cinnamon, and ground cloves. In a separate bowl, mix the eggs, pumpkin, and applesauce, until smooth. Add this mixture to the dry ingredients and stir thoroughly to make a smooth batter. Stir the chips and walnuts into the batter. Spoon batter into the prepared muffin cups.
- Bake for 30 to 35 minutes in the preheated oven, or until a toothpick inserted into the center comes out clean.
Wednesday, September 26, 2007
Okay, okay. So, I'm a sucker for a good boxed brownie mix...adding just egg whites and water and calling the batter my treat for the day. However, when it comes to making a good homemade brownie, you can't get much better than these! These are my Gma VB's--Famous in our family for their chewy chocolatey taste! They give boxed brownies a real run for their money! Enjoy!
Preheat oven to 350 degrees
Cream together sugar, vanilla, shortening, and eggs. Add flour, salt, cocoa, and baking powder (and nuts or chips if you so choose) until smooth and delicious. Pour into a greased 13 x 9 inch pan and bake for 30-35 minutes! Good hot or cooled, with or without ice cream!
Monday, September 24, 2007
I made these last night and I remembered how much they remind me of fall. I love the fall! Although it is much better in Utah than it is in Spokane Washington.... I will get to experience the fall in Utah again on October 13th because my little sister is getting married. Yeah!!!!
1 cup cooked canned pumpkin
1 cup sugar
1/2 cup oil
2 cups flour (I like to add about 1/4 cup more flour. It makes the cookies more fluffy and less doughy)
1 teaspoon vanilla
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1 teaspoon baking soda, dissolved in 1 teaspoon milk
1 cup chocolate chips ( I like to use bittersweet...it really compliments the pumpkin flavor)
Combine pumpkin, sugar, oil and egg. Stir together with flour, baking powder, cinnamon and salt. Add dissolved baking soda, vanilla to the mixture. Add chocolate chips. Grease cookie sheet. Drop by 1/2 teaspoon. Bake at 350 degrees for 10 to 13 minutes.
I wanted to make this today because it's FREEZING in Utah. However I didn't have all the ingredients and didn't want to walk to the store-again! But I thought I'd share it. Thanks to Grandma Mona for the Recipe.
ITALIAN TORTELLINI SOUP
4 cans Italian stewed tomatoes (14 1/2 oz)
2 cans of Beef broth (14 1/2 oz)
2 Tbs fresh basil
1/2 tsp grd pepper
1 medium zhuccinni
1/2 lb green beans
3/4 lb italian sausage (crumbled and browned)
1 pkg tortellini and cheese (6-8 oz frozen bag)
Parmesan cheese grated on top
Combine tomatoes, broth, basil and pepper. Bring to a boil. Reduce heat and add zhuccinni , beans, sausage and tortellini. Cook 10-15 mins. Serve with grated cheese.
Saturday, September 15, 2007
My dad always made breakfast for us when we were growing up (as he worked at home) and every Monday was "Mancake" day. His recipe is good for any day of the week, though. Enjoy!
1 1/2 cup Flour
1 tsp Salt
3 Tbsp Sugar
1 3/4 tsp Baking Powder
1 1/2 Tbsp Oil
1 1/4 Cup Milk
Mix all ingredients together until batter is blended and lumpy! To fancy your pancakes up add bananas & cinnamon, blueberries & cardamom, or chocolate chips!
Friday, September 14, 2007
Remember when we used to wake up bright and early for seminary devotionals & then go treat ourselves to Magleby's Fresh for breakfast? Looking back, I think my only motivation for waking up that early was not to feel the sweet spirit, but to scarff some Magleby's french toast with that sweet buttery syrup. Here's a creamy syrup recipe that tastes almost identical to the Magleby's version. Enjoy!
1 stick butter
1 Cup sugar
1 Cup buttermilk
1 T. vanilla
1 T. corn syrup
½ tsp. baking soda
Bring first five ingredients to a boil.
Add in baking soda.
Boil for 10 seconds then remove from heat immediately to avoid boil over.
Serve over French toast, pancakes, crepes or any other yummy breakfast item.
p.s. Speaking of Magleby's, Remember when we got our picture on the wall with the owner? lol I went back there last Feb for my dad's bday party & all of our eyes are poked out with pins! I just had to laugh. We must have some enemies out there jealous of our Magelby's fame..lol
Wednesday, September 12, 2007
Paula's Lasagna (One of my very favorite dishes ever!)
2 pkgs schilling spaghetti sauce
3 cans of 15 oz tomato sauce
about 3/4 cup of water
2 lbs lean ground beef
1- 8 oz pkg wide lasagna noodles
2 cups (1 lb) ricotta or cottage cheese
1/2 cup grated parmesan cheese (I've used the bottled and it tastes good too)
1 Tbs chopped parsley
3 cups (12 oz) shredded mozzarella cheese
Brown the ground beef. Add 2 pkgs of spag sauce, 3 cans of tomato sauce, and 3/4 cup of water. Slow cook for 10 mins over the stove. Cook noodles until slightly bendy. Grease 9x13 pan. Then layer sauce/meat mix, layer of noodles, thin layer of cottage cheese (1/2 of container), sprinkle with grated mozzarella. Layer of sauce, noodles, cottage cheese, cheese, sauce, cheese. Sprinkle Parsley and Parmesan. Cover with foil and I would put a cookie sheet underneath the pan because they tend to boil over. Bake @ 375 for one hour.
Saturday, September 8, 2007
One Box Lemon or Yellow Cake
One box Lemon pudding (instant)
3 Egg whites
3/4 cup Light Miracle Whip
1 cup of your favorite juice (orange or pineapple are my faves)
1/4 cup oil
1/4 cup poppyseeds
Whip together all ingredients until fluffy and thick. Pour into a greesed (and sugared if desired) bunt pan, and bake at 350 degrees for 45 minutes. Cool completely before dressing it with icing or frosting. My favorite icing recipe is as follows: 2 cups powdered sugar, 2 Tbsp melted butter, 3-4 Tbsp of your favorite juice, and a tiny splash of vanilla. It goes on runny but cools to a nice glaze over the cake. Enjoy!
Thursday, September 6, 2007
I made these today & they are delish. Especially when you are craving carbs, and you just need some good old fashioned comfort food. They do take a little bit of time, (don't all breads?) but they make lots so I just bag them up, stick in the freezer & microwave to thaw for a great soft & warm dinner roll anytime.
Lion House Rolls:
2 cups warm water (110 to 115 degrees)
2/3 cup nonfat dry milk (instant or non-instant)
2 tablespoons dry yeast
1/4 cup sugar
2 teaspoons salt
1/3 cup butter, shortening, or margarine
5 to 5 ½ cups all-purpose flour, or bread flour
In large bowl or electric mixer, combine water and milk powder; stir until milk dissolves. Add yeast, then sugar, salt, butter, egg, and 2 cups flour. Mix on low speed until ingredients are wet, then for 2 minutes at medium speed. Add 2 cups flour; mix on low speed until ingredients are wet, then for 2 minutes at medium speed. (Dough will be getting stiff and remaining flour may need to be mixed in by hand). Add about ½ cup flour and mix again, by hand or mixer. Dough should be soft, not overly sticky, and not stiff (It is not necessary to use the entire amount of flour).
Scrape dough off sides of bowl and pour about one tablespoon of vegetable oil all around sides of bowl. Turn dough over in bowl so it is covered with oil. (This helps prevent dough from drying out). Cover with plastic and allow to rise in warm place until double in size, about 45 minutes.
Scrape dough out onto floured board. Turn dough over so it is floured on both sides; gently flatten to about 1 inch thick. With rolling pin, roll out to a rectangle about 18 inches long, 8 inches wide, and ¼ inch thick. Brush with melted butter. With pizza cutter or very sharp knife, cut dough in half to make two strips about 4 inches wide. Make cuts through strips of dough every 2 inches, making about 18 pieces of dough.
Starting with short end, roll up one piece of dough, with butter on the inside. Place roll on parchment-lined pan with other short end down on the paper. Repeat with remaining pieces of dough. Be sure all rolls face the same direction on baking pan. Cover lightly with plastic wrap and allow to rise until double in size, about 1 to 1 ½ hours. Bake at 375 degrees for 10 to 15 minutes, or until light to medium golden brown. Brush tops of rolls with melted butter. Serve with Honey Butter. Makes 1 to 1 ½ dozen rolls.
Wednesday, September 5, 2007
In crockpot: 1/4 stick of butter, 1 Italian dry season dressing packet. cook in crock pot for 2 hours-stir occasionally. Add 1 pkg softened cream cheese and 1 can of cream of chicken soup. Add milk to texturize. Heat til warm, serve over rice.