Wednesday, December 17, 2008

Grammy Littlefield’s Molasses Cookies

Here's a family favorite and holiday tradition to make that isn't too sweet.

Mix thoroughly…
1/3 c. shortening
1 c. brown sugar
1 ½ c. dark molasses

Stir in…
2/3 c. cold water

Sift together, then add to above…
6 c. flour
2 tsp baking soda
1 tsp salt
1 tsp ground cloves
1 tsp allspice
1 tsp ground ginger
1 tsp cinnamon

Chill dough for 1 hr (cold all the way through). Roll out ½ inch thick, cut out, place on parchment, and bake 350° for 15 min.

Thursday, December 4, 2008

Tuna Casserole

Thanks to GTU I loved this recipe last night! LOL!

Tuna Noodle Casserole with Sour Cream Sauce

8 servings

3 cups uncooked egg noodles or other pasta
1 (10.75-ounce) can condensed cream of mushroom soup
1/2 cup sour cream
1/3 to 1/2 cup milk (see Note)
1/2 cup mayonnaise
1 (15-ounce) can corn, drained, or 1 cup frozen peas
2 cups shredded Cheddar cheese, divided
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon lemon juice

3/4 cup soft white or wheat bread crumbs
1 tablespoon butter, melted
or 3/4 cup crushed potato chips
or 3/4 cup french fried onions

Preheat the oven to 350 degrees and grease a 9 x 13-inch baking dish. Cook the noodles according to package directions. Meanwhile, heat the soup, sour cream, milk, and mayonnaise in a medium saucepan over low heat. Stir to combine. Mix in the tuna, corn or peas, 1 cup of the cheese, salt, pepper, and lemon juice. Stir until heated through. When the noodles are cooked, drain them and put them back in the pot.

Add the tuna mixture. Mix, and pour into the prepared baking dish. Bake 20 minutes. Sprinkle the remaining 1 cup cheese on the casserole and top with the topping of your choice. Bake 10 to 15 more minutes. Serve with a green salad and corn bread.

Note: Add more or less milk to make the sauce the desired consistency.

Saturday, November 29, 2008

Mint Brownies

I love these brownies because they are easy to make and I always have the stuff on hand to make them. Enjoy!

First Layer:
2 Cups Sugar
1 1/2 Cups Flour
1 tsp. Salt
2/3 Cup Baking Cocoa
1 Cup Oil
4 Eggs
2 tsp. Vanilla

Mix all ingredients and pour into greased 9x13 pan. Bake for 25 to 30 minutes at 350 degrees.

Second Layer:

3 cups Powered Sugar
3 Tbsp. Milk
6 Tbsp. Butter
1 tsp. mint flavoring extract
couple of drops of green food coloring (I use red and also orange for different holidays)
Blend all ingredients together and then spread on cooled brownies. Place into freezer for 30 to 60 minutes to set.

Third Layer:
4-5 Tbsp. Butter
1 Cup Semi-Sweet Chocolate Chips
Melt in microwave oven and stir until melted. Pour over top of mint frosting. Chill in refrigerator until ready to serve.

Monday, November 10, 2008

Oven Kalua Pork

I make this recipe all the time because it is so yummy, it is so quick - I am done before the oven even finished pre heating, I have all the ingredients on hand all the time (I only have to buy the roast) and because it makes a lot! Ross and I will eat it for dinner the first night with rice and steamed veggies. For the rest of the week we use it to make different dinners (i.e. I make the BBQ sauce found here, serve it on hamburger buns with a salad or corn on the cob if it is corn season one night. We will use it with beans, rice, guacamole and salsa the next night in burritos. I will use it with this sweet and sour sauce , add pineapple tidbits and chopped green peppers over rice another night). Pretty much anything goes. But then it only takes 15 minutes to make dinner the rest of the week - which is how I roll

1/2 cup soy sauce
3 Tbsp. coarse salt
1 tsp. Worcestershire sauce
1 small piece of fresh ginger root, crushed (or 1 tsp. ground ginger)
1 clove garlic, minced
5-6 pounds boneless pork roast
1 tsp. liquid wood smoke flavoring

In a small bowl, combine soy sauce, salt, Worcestershire sauce, ginger and garlic. Mix well. Lay 3 sheets of aluminum foil out, one on top of another. Place roast in center of aluminum foil; rub with soy sauce mixture and sprinkle with liquid smoke. Fold all 3 sheets of aluminum foil over top of roast and secure tightly. Place wrapped meat in a baking pan. Roast at 375 for 5 hours. Shred the pork before serving.

** Recipe from the Lion House Entertaining Cookbook**

Thanks for inviting me to join your blog :)

Thursday, October 30, 2008

Yogurt Pie

This recipe is so easy and just delicious. You'd never guess how healthy it is, too.

1 graham cracker crust
2 individual containers yogurt (any flavor is great but we liked banana cream, key lime, and any of the berry yoplait or dannon--the 6-8 oz kinds)
1/2 small tub cool whip

Mix yogurt with cool whip until well blended
Pour into pie crust
Freeze until set (about half an hour)
Eat with berries or whipped cream for any meal :)
(Stays in fridge for about 2 days pretty well)

Tuesday, October 28, 2008

Pumpkin Bars

(photo from flickr)

4 eggs
1 2/3 c sugar
1 c oil
16 oz pumpkin (I never found a 16 oz I just used 2 cups...not sure if that is right or not, but they were still so good)

beat until fluffy (also, maybe this was me, but they never got fluffy during this stage)

2 c flour
2 tsp cinnamon
1 tsp baking soda
2 tsp baking powder
1 tsp salt

Baked at 350 for 25 min in a sprayed cookie sheet

Frosting (the best part)
8 oz cream cheese
1 stick butter
1 tsp vanilla
4 c powdered sugar

beat until fluffy

Monday, October 27, 2008

White Chicken Chili

I got this recipe from Cherie Jorgensen and it is so YUMMY!

3 chicken breasts, cubed
1 med. Onion, chopped
1 ½ tsp. garlic powder
1 T. vegetable oil

Saute until chicken is golden brown and add:

2 cans (15oz) great northern beans (drain and rinse)
1 (14.5 oz) can of chicken broth
2 cans (4 oz) of green chilies
1 T. jalapenos
1 tsp. salt
1 tsp cumin
1 tsp dried oregano
½ tsp. black pepper

Simmer uncovered for 30 minutes. Remove from heat and add:

1 C. sour cream
½ pint whipping cream

Stir in and let sit for 5 minutes. Serve with chips, sour cream and cheese.

Pizza Factory Breadsticks

I found this recipe last night and they taste soo similar to the ones they serve at Pizza Factory.

1 1/2 c. warm (105-115 degrees) water
1 Tbsp. sugar
1 Tbsp. yeast
1/2 tsp. salt
3-4 1/2 c. flour

In a large bowl (the bowl of your mixer, if you have one), combine water, sugar, and yeast. Let stand for 10 minutes or until yeast is bubbly. Add salt and stir.

Add 1 1/2 c. flour and mix well. Gradually add more flour (usually between 3-4 cups, depending on your elevation and your humidity) until dough starts to pull away from the sides of the bowl and it barely sticks to your finger.Spray a glass or metal bowl with cooking spray and place dough in the bowl.

Cover and allow to rise for 45 minutes or until doubled in bulk.
Remove from bowl and place on a lightly-floured surface. Spray a baking sheet with cooking spray. Roll into a rectangle and cut into 12 strips with a pizza cutter.

Roll out each piece of dough into a snake and then drape over your forefinger and twist the dough. Place on baking sheet and repeat with remaining 11 pieces of dough. Try to space them evenly, but it's okay if they're close.

Cover pan and allow dough to rise for another 30 minutes.

When there's about 15 minutes to go, preheat your oven to 425. When done rising, bake for 10-12 minutes or until golden brown. Rub some butter on top of the breadsticks (just put a ziploc bag on your hand, grab some softened butter, and have at it) and sprinkle with powdery Parmesan cheese in a can and garlic salt. Or you could sprinkle them with cinnamon sugar. I did that once. It was awesome.

photo and recipe from:

Creamed Tuna on Toast

A really simple recipe, a great comfort food and a REALLY cheap meal for a family on a budget.
Hope you like!

1 tbl. Butter
2 tbl. Flour
2 c. milk
2 cans tuna
1 cup peas canned or frozen (optional)
salt and pepper to taste
6 slices of toasted bread

To make cream sauce:
In a saucepan over Medium High Heat, whisk 1 tablespoon of butter with 2 tablespoons of flour and then very slowly adding a total of 2 cups of milk until it thickens. Whisk the flour and butter mixture constantly while adding the milk to reduce lumps. Then simmer it a bit and as it thickens then add the tuna, we use two cans drained and then add the peas and salt and pepper.

Spoon creamed Tuna over toasted bread and ENJOY!

Sunday, October 19, 2008

Broccoli Cheese Soup

I am usually not a big fan of cream soups, but for some reason I love this one.

2 TB butter
3/4 c chopped onion
6 c chicken broth
12 oz extra wide egg noodles
2 (10 oz) packages frozen chopped broccoli
1 clove crush garlic (or garlic powder equivalent to one clove)
6 c half and half (hey I didn't promise it was a healthy soup)
1 lb Velveeta Cheese cubed
Salt and pepper to taste

Saute onion in butter over medium heat for 3 minutes. Add chicken brother and heat to boiling. Add noodles and cook uncovered for 3 minutes. Stir in broccoli and garlic; cook for 4 minutes. Add milk, cheese, salt, and pepper, stirring until cheese is melted.

Wednesday, October 8, 2008

Pumpkin Chocolate Chip Bread

This is my favorite Pumpkin Chocolate Chip Bread recipe. I use it every year in the fall! Enjoy!

Beat together until smooth:
2 eggs
1 1/3 cup sugar
1/3 cup softened butter

Add to the smoothed mixture:
1 cup pumpkin puree (or canned pumpkin)
1/3 cup milk
1 tsp vanilla

Whip until thin and add:
1/4 tsp baking powder
1 tsp baking soda
1 tsp salt
1 tsp cinnamon
1/4 tsp cloves (but I use cardamom)
1 cup white flour
3/4 cup wheat flour
1/2 cup semi sweet chocolate chips

Bake in a 9 x 13 loaf pan at 350 degrees for 65 minutes

Sunday, October 5, 2008

Black Bean Soup

So I love black beans. I always buy way too many cans since I eat so many of them and I'm always looking for new places to use these stinkin beans. Soup. Perfect. Max also loves any and all soup so it's good for the kids too.

  • 10 slices bacon, finely chopped
  • 2 medium onions, chopped (about 2 1/2 cups)
  • 6 garlic cloves, pressed
  • 1 (14 1/2-ounce) can reduced-sodium chicken broth
  • 1 1/2 cups canned chopped tomatoes
  • 2 tablespoons ketchup
  • 2 teaspoons Worcestershire sauce
  • 1 tablespoon chili powder
  • 4 (15 1/2-ounce) cans black beans, drained but not rinsed
  • Kosher salt and freshly ground black pepper
  • 1 bunch cilantro
  • juice of 1/2 lime
  • Thinly sliced scallions, for garnish
  • Sour cream, for garnish
  • Grated cheddar, for garnish


Put the bacon into a large heavy pot and place it over medium heat. Cook until it starts to give up its fat, about 4 minutes. Stir in the onions and cook, stirring, until they start to turn translucent, about 4 minutes. Stir in the garlic and cook until you can smell it, about 1 minute. Add the broth, tomatoes, ketchup, Worcestershire, and chili powder. Stir in the beans, turn the heat to high and bring to a boil. Adjust the heat so the soup is bubbling gently and cook 10 minutes. Season with salt and pepper.

Meanwhile, pick off all the thick stems from the cilantro. Wash it and shake dry. Chop the cilantro coarsely and stir it into the soup when it has been simmering 10 minutes. cook until the soup is thickened, about 5 minutes. Stir in the lime juice. Serve with the garnishes.

Saturday, October 4, 2008

Homemade BBQ Sauce

So I found this on my Boston friend Anna's blog. It's sooo good! I put it over chicken but
it can be pretty darn good on anything. Enjoy

2 bacon slices
3 T. ketchup
1 cup chipped onion
2 T. cider vinegar
1/2 cup stone ground mustard (I used dijon and it was still good)
1/4 tsp. chili powder
5 T. honey
1/4 tsp. ground cumin

Cook bacon in frying pan, remove and crumble. Add chopped onion to pan, cook 4 min. stirring frequently. Add remaining ingredients (including crumbled bacon) and bring to a boil. Reduce heat and simmer for 4 min. or until slightly thick, stirring occasionally.

Tuesday, September 30, 2008

Hoisin Beef With Vegetables

I found this recipe while blog surfing but can't remember where I got it from! Oh well. I made it awhile back and it was so tasty. Plus, we need more beef dishes on this blog:)

Hoisin Beef With Vegetables
adapted from Quick Fix Meals

Serves 4

3/4 cup beef broth
2 tablespoons hoisin sauce
2 teaspoons cornstarch
1 tablespoon extra-virgin olive oil
3 to 4 cloves garlic - to taste - minced
1 tablespoon peeled and minced fresh ginger
1 1/4 pounds boneless lean sirloin steak, cut into 1-inch cubes
1 medium yellow bell pepper, seeded and sliced into bite sized pieces
2 cups fresh broccoli

In a small bowl, whisk together the broth, hoisin, and cornstarch. Set aside.

Heat the oil in a large skillet or wok over medium-high heat. Add the garlic and ginger and stir fry for 1 minute. Add teh steak and stir-fry until browned on all sides, about 4-5 minutes. Add the vegetables and cook for another 3 minutes.

Add the broth mixture to the skillet, bring to a simmer, and simmer until the sauce thickens and the vegetables are crisp-tender, about 5 minutes.

Serve over rice.

Tuesday, September 16, 2008

Freezer Dinners from Spaghetti Sauce

Bulk Spaghetti Sauce
Yield: 13 cups

In large stock pot mix:
2T canola oil
2 onions, chopped
2 t. garlic, minced
2 lbs browned Italian sausage (buy Jimmy Dean bran in a tube, less expensive)
2 lbs browned hamburger

Drain the meat mixture then add:
1 (106 oz) can spaghetti sauce can from Costco or 5 jars (28 oz) commercial spaghetti sauce
1 (106 oz) can of diced tomatoes or 2 (28 oz) cans Italian-style diced tomatoes
4 (2.4 oz) cans sliced black olives (optional)
3 T Italian seasoning
1 T dried basil
1 T salt
1/2 T pepper

*Sauce is used for lasagnas, manicotti, ravioli and can be frozen for spaghetti or pizzas. When defrosting pour off extra liquid.

Chicken Manicotti
Yield: 2 9x13 or 4 8x8 (directions are for 9x13, but I split it down more into 8x8)

1 T garlic powder
1-1/2 lbs boneless skinless chicken breast
2 boxes (8oz) manicotti shells
4-5 cups bulk spaghetti sauce
1 lb Jimmy Dean Italian sausage, cooked and drained
4 cups (16 oz) shredded mozzarella cheese
2/3 cup water

1. Rub garlic powder over chicken; cut into 1 in strips. Stuff chicken into manicotti shells. Spread 1 cup spaghetti sauce in each of two greased 13x9 baking dishes. (use aluminum ones from store so you can freeze them in container)
2. Place eight stuffed manicotti shells in each dish. Sprinkle with sausage. Pour remaining spaghetti sauce over the top. Sprinkle with cheese.
3. Drizzle water around the edge of each dish. Cover and bake one casserole at 375 for 65-70 minutes or until chicken juices run clear and pasta is tender.
4. Cover and freeze remaining casserole for up to 3 months.

To serve: Thaw in the refrigerator, 24 hours and bake at 375 for 65-70 min. You can also bake frozen at 350 for 2 1/2 hours.

Yield: 3 8x8 lasagnas or 2 9x13

1 (16oz) box lasagna noodles divided into three 8 inch aluminum containers
4 c mozzarella cheese, grated
1 (24oz) container cottage cheese (or ricotta)
1 (8oz) package of cream cheese
1/2 c Parmesan cheese
10 c bulk spaghetti sauce

Don't pre-cook noodles

In three greased (or lined with aluminum foil) 9 inch aluminum baking dishes, make layers in the following order.
1. 3 noodles (break to fit pan)
2. cottage cheese (or ricotta)
3. mozzarella cheese
4. nickel sized cream cheese plopped evenly all over
5. sauce, and repeat

Wrap pans with foil, label, and freeze

To serve: Bake frozen for 2 hours at 350 degrees or thaw overnight in the fridge and bake 350 for 45 min. Take off cover for final 10 minutes of baking. Let stand 10 min before serving. Lasagna will be a bit watery but this is normal. Pour out all but a little water, the rest will soak into the sauce overnight.

Cheesy Ravioli
Yield: 3 9x13 sized dinners
3 bags (13 oz) frozen cheese ravioli
10 cups bulk spaghetti sauce
3 c mozzarella cheese

To Serve:
1. Thaw 10 cups bulk spaghetti sauce completely.
2. Boil frozen ravioli for 5 min. Pour 1/2 c sauce on the bottom of 9x13 pan
3. Drain ravioli, then place in pan. Completely cover the ravioli with remaining sauce and sprinkle mozzarella cheese on top.
4. Cover; bake 350 degrees for 30 min. Uncover and cook 10 more min. Let stand 10 min before serving.

Sorry that was so long! It seems intimidating, but the sauce doesn't take that long to make, then I just assembled the rest and froze them. I did it all during one nap, so it's not as bad as it sounds and it's nice to be able to pull one out of the freezer when I don't feel like making something. Let me know if you have any questions.

Applesauce Muffins

2/3 cup old fashioned oats
1/4 cup firmly packed light or dark brown sugar
1 teaspoon cinnamon
2 tablespoons trans-fat free soft tub margarine spread, melted

1 1/2 cups all purpose flour
1 cup old fashioned oats
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1 cup unsweetened applesauce
1/2 cup nonfat skim milk
1/2 cup butternut squash or carrot puree (just steam the veggie then put it in food processor, adding a little water if necessary to make it like paste)
1/2 cup firmly packed light or dark brown sugar
1/4 cup vegetable or canola oil
1 large egg

Preheat the oven to 400 degrees. Coat a 12-cup muffin tin with cooking spray or line with baking cups.
To make the topping, stir together the oats, sugar, and cinnamon in a bowl. Stir in the margarine.
To make the batter, combine the flour, oats, baking powder, baking soda, and cinnamon in a large mixing bowl or zipper-lock bag and stir or shake to mix. In a second bowl, mix the applesauce with the milk, vegetable puree, sugar, oil, and egg with a wooden spoon. Add the flour mixture slowly, stirring until just moistened. Do not overmix, the batter is supposed to be lumpy.
Divide the batter evenly among the muffin cups and sprinkle with the streusel topping. Bake until the topping is lightly browned and a toothpick comes out clean when inserted into the center of the muffins, 18 to 20 minutes. Turn the muffins out onto a rack and serve warm or cool.

Creamy Black Bean Salsa Chicken

Lately I need meals that come together really fast. My mom sent me this recipe and its perfect for busy day! Just place ingredients in your crockpot and forget it until your ready to eat!

2-4 boneless skinless chicken breasts
1 cup chicken broth
1 cup salsa
1 can (15 oz) corn, drained ( I used frozen corn)
1 can (15 oz) black beans, drained
1 package taco seasoning
½ cup sour cream (I used nonfat plain yogurt)
1 cup grated cheddar cheese

Place chicken in greased 3 ½ to 5-quart slow cooker. Pour broth, salsa, corn, beans, and taco seasoning over chicken. Cover and cook on low heat 6-8 hours or on high heat 3-4 hours. Remove Chicken with slotted spoon and place on serving dish. Stir sour cream and cheese into sauce in slow cooker, then pour over chicken. Makes 3-5 servings.

Thursday, September 11, 2008

Good ol' Chocolate Chip Cookies

Chocolate Chip Cookies

1 cup butter (2 sticks)
2 eggs
1/2 cup sugar
1 cup brown sugar
1 tsp vanilla
1/4 tsp baking soda
3/4 tsp baking powder
2 1/2 cups flour
1/4 tsp salt
2 cups chocolate chips (we use semi-sweet)

Cream together butter, eggs, sugars, and vanilla. Add dry ingredients and mix until smooth. Add chocolate chips, spoon onto cookie sheet and bake at 375 degrees for 9-11 minutes. The cookies will not look done when you pull them out but give them a few minutes to cool and the cookie sheet and they will be perfect. Enjoy!

Thursday, September 4, 2008

Crecent Chicken Squares

Made this for dinner a couple nights ago. Definitely a keeper, thought I would share with y'all. I guess you could buy a couple of tubes of crecent rolls and make Malia's recipe below as well(;

ps. Sorry about posting my personal stuff on this blog! eek how embarrassing. Its the first blog that shows up on my dashboard and I always hit it first to make a post. Anyways, its gone now.
Now onto this scrumptious recipe:

1 package (3 oz) cream cheese, softened
1 tablespoon butter or margarine, softened
2 cups cubed cooked chicken
1 tablespoon chopped fresh chives or onion
1/4 teaspoon salt
1/8 teaspoon pepper
2 tablespoons milk
1 tablespoon chopped pimientos, if desired
1 can (8 oz) refrigerated crescent dinner rolls
1 tablespoon butter or margarine, melted
3/4 cup seasoned croutons, crushed

1. Heat oven to 350°F. In medium bowl, mix cream cheese and 1 tablespoon softened butter; beat until smooth. Stir in chicken, chives, salt, pepper, milk and pimientos; mix well.
2. If using crescent rolls: Unroll dough; separate into 4 rectangles. Firmly press perforations to seal. If using dough sheet: Unroll dough; cut into 4 rectangles.
3. Spoon 1/2 cup chicken mixture onto center of each rectangle. Pull 4 corners of dough to center of chicken mixture; twist firmly. Pinch edges to seal. Place on ungreased cookie sheet. Brush tops of sandwiches with 1 tablespoon melted butter; sprinkle with crushed croutons.
4. Bake 25 to 30 minutes or until golden brown

Sunday, August 31, 2008

The Classic, Fresh BLT Sandwich

BLT: Bacon, Lettuce, and Tomato

Since its tomato season, there's nothing better than indulging in a fresh-from-the-garden tomato sandwhich. Here's the recipe we tend to use most in our family:

(For two sandwiches)
4 slices sourdough bread (we like our bread toasted)
2 fresh, whole round tomatoes (not roma)
6-8 strips of lean, cooked bacon
4-6 slices of soft Avocado (optional)
Lawry salt to taste--sprinkled on tomatoes
pepper--on tomatoes, too
Mayonaise and/or mustard on bread

Wednesday, August 27, 2008

Chicken Broccoli Braid

Post a recipe in August: check. :)

I got this recipe when my sister was doing Pampered Chef and dug it out to make for dinner this week. I love the dill in it. Yum!

2 cups diced, cooked chicken meat
1 cup fresh broccoli, chopped
1/2 cup red bell pepper, chopped
1 clove crushed garlic
1 cup shredded Cheddar cheese
1/2 cup mayonnaise
2 teaspoons dried dill weed
1/4 teaspoon salt
2 tablespoons slivered almonds
1/4 cup diced onion
2 (8 ounce) packages refrigerated crescent rolls
1 egg white, beaten


Preheat oven to 375 degrees.

In a large bowl, toss together chicken, broccoli, red bell pepper, garlic, Cheddar cheese, mayonnaise, dill weed, salt, almonds and onion.

Unroll crescent roll dough, and arrange flat on a medium baking sheet. Pinch together perforations to form a single sheet of dough. Using a knife or scissors, cut 1 inch wide strips in towards the center, starting on the long sides. There should be a solid strip about 3 inches wide down the center, with the cut strips forming a fringe down each side. Spread the chicken mixture along the center strip. Fold the side strips over chicken mixture, alternating strips from each side. Pinch or twist to seal.

Brush braided dough with the egg white. Bake in the preheated oven 25 to 28 minutes, or until golden brown.

Photo and recipe courtesy of

Sunday, August 24, 2008

Deceptively Delicious

Hey guys! Not too long ago I bought the Deceptively Delicious cookbook because now that my son isn't eating baby food, he isn't too fond of veggies. I also got a Freezer Dinner cookbook. I have made one from each so far, but didn't know if you guys would be interested in these kinds of recipes or not. Let me know if you'd like them posted or not. Thanks!

Thursday, August 21, 2008

Thai Chicken Pizza

I got this recipe from my sister (sorry Barb, you've already seen it), and made it for dinner tonight. It was so easy and delicious. My husband said he 'felt like he was in a restaurant'. Enjoy!

You can make this really easy by buying a pre-made pizza crust, but I make mine cause it is super easy and a hecka lot cheaper. This recipe makes 2 pizza's.
Pizza Dough:
2 1/2 cups all purpose flour (you can substitute whole wheat flour for 1 cup of the all purpose).
.25 ounces active dry yeast
1/4 teaspoon salt
1 cup warm water
1/2 - 1 Tbsp. olive oil
cornmeal, for sprinkling

Directions: Mix a little sugar into the warm water. Sprinkle yeast on top. Wait for 10 minutes or until it gets all foamy. Pour into a large bowl. Add flour, salt and olive oil. Combine. Knead for 6-8 minutes until you have a moderately stiff dough that is smooth and elastic (add a bit more flour if you need to). Cover and let rest for 10-30 minutes. Lightly grease two 12 inch pizza pans (or cookie sheets if you don't have pizza pans). Sprinkle with a little bit of cornmeal. Divide dough in half. Place each half on a pizza pan and pat it with your fingers until it stretches over the whole pan. Try to make it thicker around the edge. Then spread with toppings of your choice and bake at 425 for 15-20 minutes or until bubbly, hot and the edges are golden brown.

**If you don't want to use all the dough, you can freeze it. Take a portion of the dough, form it into a ball, rub olive oil over it and place it in a freezer bag. Make sure to thaw before using.

Thai Chicken Pizza toppings:
House of Tsang Peanut Sauce (you can get this at Wal Mart usually)
Mozzarella Cheese
Shredded carrots
Chopped cilantro
Sliced water chestnuts (I didn't use these, because I was too cheap to buy 2 things of nuts, and it still was great)
Shredded cooked chicken

I don't measure so just put however much you like. Spread peanut sauce evenly over crust. Then Sprinkle lightly with Mozzarella cheese. Then top evenly with chopped cilantro, sliced water chestnuts, shredded carrots, cashew pieces, and shredded cooked chicken. Sprinkle with a little more cheese and drizzle with peanut sauce. Bake as mentioned above.

Tuesday, August 19, 2008

Zucchini Bread

A Healthy, Delicious Zucchini Bread

3 medium eggs (I use one whole egg and two whites)
1 Cup granulated sugar
1 Cup brown sugar
1 Tbsp Vanilla
1/2 Cup Applesauce
1/2 Cup Oil (olive works, too, but I use vegetable)

Mix together until creamy

1 tsp baking soda
1/4 tsp baking powder

1 tsp salt

1 Tbsp cinnamon
2 Cups White flour
1 Cup Wheat flour
2 Cups grated zucchini
1 cup chopped walnuts, pecans, or chocolate chips(optional)

Stir together until smooth
Batter will seem too liquidy, but its not
Spoon into -2- loaf pans

Bake at 325-350 degrees for 60-65 minutes
Done when tooth pick comes out clean

Raspberry Pudding Jello

2 small boxes of raspberry jello
2 small boxes of cook n serve vanilla pudding
Cool whip

Mix pudding with 4 cups of water.
Microwave until pudding/water are boiling-stirring every minute.
Mix in jello. Stir jello in until dissolved
Refrigerate to set overnight (or for at least a couple of hours).
Mix in cool whip (desired amount-I use about one medium sized tub) and fruit when set.

Thanks to my friend Tearsa for this new family favorite!

Happy Anniversary

Happy Anniversary everyone. This blog will be a year old in September. Thanks to all for contributing! I've put each dish into categories. This will make it easier to search for recipes we want to use again and again. So please when you post add a label at the bottom that it falls into (please add more than one if it applies).

And now I challenge us all to contribute 1 recipe a month. Come on girls! It's not hard it's just hard to remember. Thanks to you who have contributed more regularly!

Wednesday, July 16, 2008

Oreo Truffles

We had these last night at a party and you wouldn't believe how good they taste! They're SO easy! Thanks Bri!

8 oz. cream cheese
1 pound Oreos
1 pound milk or dark chocolate
1/2 pound white chocolate

Grind Oreos to find powder in food processor. With a mixer, blend cookie powder and cream cheese until thoroughly mixed (there should be no white traces of cream cheese). Roll into small or large balls and place on wax-lined cookie sheet. Chill 45 minutes.
Line two cookie sheets with wax paper. In double-boiler, melt milk or dark chocolate. Dip balls and coat thoroughly. With slotted spoon or fork, lift balls out of chocolate and let excess chocolate drip off. Place on wax-paper-lined cookie sheet. In separate double boiler, melt white chocolate. Using a fork, drizzle white chocolate over balls. Let cool.
Store in airtight container, in refrigerator.

Monday, July 14, 2008

Chili's Honey Mustard Dressing

I don't know if any of your are fans of this sauce, but I love it!! It's so good on sandwiches or for dipping! Enjoy!
2/3 cup mayonnaise (you can use light if you like)
1/4 cup honey
2 Tablespoons Grey Poupon Dijon Mustard
1 teaspoon white vinegar
pinch paprika
pinch salt
Combine all ingredients into a bowl and whisk until combined.
Makes 1 cup

Friday, June 27, 2008

Bacon Wrapped Potato with Honey Scallion Sauce

2 large Idaho potatoes
Canola oil, for frying (about 2 cups)
8 slices applewood smoked bacon, cut in 1/2 vertically
16 toothpicks
1/4 cup softened butter
1/4 cup honey
1/2 teaspoon cracked black pepper

2 tablespoons chopped scallions

1 teaspoon chopped fresh parsley leaves

1. Cut each potato into 8 wedges and parboil until fork tender.
2. In a preheated large saute pan, heat oil on medium-high heat. Wrap each potato wedge with 1 strip of bacon and secure with 1 toothpick on each end. Pan-fry in oil until bacon and potato are golden brown, approximately 8 to 10 minutes, turning frequently with tongs to brown all sides evenly. Remove and drain on paper towels.
3. Meanwhile, in a medium bowl, mix butter, honey, black pepper, scallions and parsley. Stir with a spoon until fully mixed.
4. Toss potatoes in the glaze. Remove toothpicks and serve.

They made these on The Next Food Network Star a couple weeks ago, so my mom made them for Sunday dinner last week. She had a little trouble finding the applewood smoked bacon, but it was worth the trip to a couple stores because they were AMAZING!!!

Tuesday, June 24, 2008

Brazillian Limeade

12 limes
1 can sweetened condensed milk
2 cups sugar (or to taste)

Cut six whole limes in half and put in blender. Fill the blender with water until the limes are covered. Pulse a few times.

Pour contents in a colander into a pitcher or bowl. Reserve liquid.

Repeat with the rest of the limes.

Add sweetened condensed milk and sugar.
Add up to another blender full of water to pitcher.

Serve with lots of ice!

Ice Cream Cake

This recipe is so versatile! You can pretty much substitute anything you want.

2 cups Oreo
1/3 cup butter, melted

whole Oreos to line pan

1st Flavor Ice Cream

1 cup chocolate chips
2/3 cup heavy cream

Vanilla Ice Cream

1/2 cup heavy cream
1/8 cup sugar

In food processor, blend Oreos. Mix with melted butter and make a crust in the bottom of a spring form pan. Line the sides of the spring form pan with whole Oreos.

Layer your first flavor of ice cream on the Oreo crust. (A rice spoon works really well!)


Make a ganache with the chocolate chips and 2/3 c heavy cream either by microwaving chocolate chips and stirring in the cream or doing the same thing in a double broiler.

Pour over your first ice cream layer and freeze.

Layer second ice cream (vanilla) and freeze.

Whip 1/2 cup cream. Then add 1/8 cup sugar and splash of vanilla. Layer.


Fresh Skillet Corn off Cob

6 ears of corn
3 Tbsp butter
water (varies)
1/2 tsp sugar
1/2 tsp salt
1/2 tsp pepper

Husk corn and clean off the silks.

Use a sharp knife and cut corn from the cob into a bowl. You'll want to cut about half way deep into the corn. Then, turn the knife over to the non-cutting side and rub up and down the cob to get the rest of the pulp.

Melt butter in large skillet. Pour in corn. Add enough water to make a gravy consistency.

Add the seasonings - sugar, salt, pepper.

Stirring, cook on high for 3 minutes.

Reduce heat to low and cover with lid. Simmer for about 5-10 minutes, stirring occassionally.

Wednesday, June 11, 2008

Andes Cream de Menthe Chunk Cookies

These were eaten up before I could take a pic, they are delicious!!!

1/2 c. salted butter-softened
3/4 c. dark brown sugar
1/2 c. white granulated sugar
1 tsp. baking soda
1 tsp. baking powder
2 tsp. vanilla extract
2 eggs
1 package (10 oz.) Andes Creame de Menthe Baking Chips
2 2/3 cups sifted all purpose flour

Blend butter, sugars, baking soda, baking powder, vanilla and eggs until mixed. Stir in Andes Baking Chips and then flour. Chill approximately 1 hour in refrigerator. Measure out 1 oz. of dough. Form ball and slightly flatten. Raise oven rack one level above middle and bake on non-stick baking pans. Bake at 350 for approximately 8-10 minutes. Cool on pans for two minutes before removing. Makes about 4 dozen cookies.

Tuesday, May 27, 2008

Boston Cream Pie Mini's

I made these today for a BBQ and they turned out really good. My husband hates semi sweet chocolate though, so I melted milk chocolate chips instead..enjoy!

1 pkg. (2-layer size) yellow cake mix
1 cup cold milk
1 pkg. (4-serving size) JELL-O Vanilla Flavor Instant Pudding & Pie Filling
1-1/2 cups thawed COOL WHIP Whipped Topping, divided
4 squares BAKER'S Semi-Sweet Baking Chocolate
PREHEAT oven to 350ºF. Prepare cake batter and bake in 24 greased medium muffin pan cups as directed on package. Cool in pans 10 min. Remove to wire racks; cool completely.
BEAT milk and dry pudding mix with wire whisk 2 min. or until well blended. Let stand 5 min. Meanwhile, use serrated knife to cut cupcakes horizontally in half. Gently stir 1/2 cup of the whipped topping into pudding. Spoon about 1 Tbsp. of the pudding mixture onto bottom half of each cupcake; cover with top of cupcake.
MICROWAVE remaining 1 cup whipped topping and the chocolate in small microwaveable bowl on HIGH 1-1/2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted and mixture is well blended. Let stand 15 min. to thicken. Spread onto cupcakes. Refrigerate at least 15 min. before serving. Store leftovers in refrigerator.

Thursday, May 22, 2008

Curry Chicken Salad

4 skinless, boneless chicken breast halves - cooked and diced
1 stalk celery, diced
4 green onions, chopped
1 Granny Smith apple - peeled, cored and diced
1/3 cup craisins
1/3 cup seedless green grapes, sliced
1/2 cup chopped pecans
1/8 teaspoon ground black pepper
1/2 teaspoon curry powder
3/4 cup light mayonnaise
1 tsp lemon juice
1 tsp honey

Mix all ingredients together in a large bowl.
Serve chilled in a pita pocket, wrap in a wheat tortilla, or eat on a croissant.

Tuesday, May 13, 2008

Caramel Brownies

I keep meaning to take a picture of these so I can post this recipe...but I forget before I leave...and there are never any left when I get home....they are dangerously good!
1 box chocolate cake mix
1 can sweet and condensed milk
1 cup milk chocolate chips
50-60 Werthers Chewy Caramels (about 2 bags)
1 square butter
Preheat oven to 350 degrees. Mix cake mix, half the can of sweet and condensed milk, and square of melted butter. Press half of the mixture into a greased 9x13 pan. Bake 6 min. Let cool completely. Melt caramels and the other half of the sweet and condensed milk on medium heat on the stove top, continually stirring so it doesn't burn. Pour over the top of the cooled brownie bottom. Sprinkle the chocolate chips over top. Then crumble the other half of the cake mix covering all the caramel. Bake 11-14 min. Cool and enjoy!! Whenever I make this for a's always the thing they ask me to bring next time. I hope you guys like it as much as we all have!

Wednesday, May 7, 2008

Big Soft Sugar Cookies

If you like those granny B's big pink cookies, you will love these. They are big, soft and delicious.

1 c. butter
2 c. sugar

beat in:
4 eggs
2 T. milk
4 t. vanilla
1 T. lemon extract (this slight lemon flavor really sets these cookies apart.)

4 t. baking powder
1/2 t. salt
5 cups flour

chill 30 minutes to an hour. form into balls then smash down with bottom of floured glass (about 1/4 inch thick, these cookies should be about the same thickness as those pink grandma sycamore's cookies and a little smaller in circumference.) bake at 375° for 6-8 minutes.

1/2 c. butter
1/4 c. shortening
1 t. vanilla
1/8 t. salt
4 c. powdered sugar
2-4 T. milk

in large bowl, beat butter and shortening until light and fluffy. add vanilla and salt. beat in powdered sugar, 1 cup at a time, scraping down sides of bowl. add 2 T. milk; beat at high speed until light and fluffy. add enough additional milk for desired spreading consistency. **(this frosting may be made up to 2 weeks in advance and kept in and airtight container before serving. bring to room temperature before serving)**

Wednesday, April 23, 2008

Creamy Chicken Enchiladas


1 can (10 3/4 ounces) Condensed Cream of Chicken Soup
1 container (8 ounces) sour cream
1 cup Picante Sauce
2 tsp. chili powder
2 cups chopped cooked chicken
1 cup shredded Monterey Jack cheese (about 4 ounces)
10 flour tortillas (6-inch), warmed
1 medium tomato, chopped (about 1 cup)
1 green onion, sliced (about 2 tablespoons)


Stir the soup, sour cream, picante sauce and chili powder in a medium bowl.

Stir 1 cup picante sauce mixture, chicken and cheese in a large bowl.

Spread about 1/4 cup chicken mixture down the center of each tortilla. Roll up and place seam-side down in a 3-quart shallow baking dish. Pour the remaining picante sauce mixture over the filled tortillas. Cover the baking dish.

Bake at 350°F. for 40 minutes or until the enchiladas are hot and bubbling. Top with the tomato and onion.

Tip for 2 cups of chopped cooked chicken: Heat 4 cups water in a 3-quart saucepan over medium heat to a boil. Add 1 pound skinless, boneless chicken breasts or thighs, cubed, and cook for 5 minutes or until the chicken is cooked through. Drain and chop the chicken.

Tuesday, April 15, 2008

Chocolate Chip Shortbread Cookies

If you have ever been to the bakery in American Fork called Dough Boys and Flour Girls, they have these delicious cookies. I searched for a recipe, and though they are not even close to the same, it is still worth trying it for a different cookie.


2 cups butter, softened
2 cups confectioners' sugar
2 teaspoons vanilla extract
1/2 teaspoon coconut extract (i used almond extract)
4 cups all-purpose flour
1/2 teaspoon salt
1 cup miniature semisweet chocolate chips
1 cup chopped pecans, toasted
3 tablespoons confectioners' sugar

Preheat oven to 350 degrees.

In a large bowl, cream together the butter and 2 cups confectioners' sugar. Beat in the vanilla and coconut extracts and salt. Add flour one cup at a time, mixing well after each. Stir in the chocolate chips and pecans.

Roll the dough into 1 inch balls and place them 2 inches apart onto an ungreased cookie sheet. Flatten with a fork dipped in confectioners' sugar.

Bake for 12 to 15 minutes in the preheated oven, until a light golden brown. While cookies are still warm from the oven, dust with the remaining confectioners' sugar.

*I put mine in the fridge for a bit after cooking so the chocolate wasn't so gooey*

**This recipe makes a TON (96 cookies). I halved it and made my cookies extra big. I got about a dozen cookies out if**

recipe and photo from

Sunday, April 6, 2008

Cinnamon Rolls

We made these the night before conference, popped them in the fridge, and then let them sit out for about 30 minutes before baking them for conference morning. YUMMY!


1 cup warm milk (110 degrees F)
1/2 cup white sugar
2 1/2 teaspoons yeast
2 eggs, room temperature
1/3 cup butter, melted
1 teaspoon salt
4 1/2 cups bread flour

1 cup brown sugar, packed
2 1/2 tablespoons ground cinnamon
1/3 cup butter, softened

4 oz cream cheese, softened
1/4 cup butter, softened
1 1/2 cups confectioners' sugar
1/2 teaspoon vanilla extract
1/8 teaspoon salt

Turn on oven to 200 degrees.
In a KitchenAid bowl, dissolve the sugar in the warm milk and add the yeast. Let proof for 8-10 minutes until foamy.
Mix the eggs, butter and salt together and add to the yeast mixture. Mix.
Using a dough hook, mix the flour in.
Turn the oven off.
Place a damp kitchen towel over the bowl and set in oven for one hour.

In a small bowl, combine softened butter, brown sugar and cinnamon.
Roll dough into a 16x21 inch rectangle. Sprinkle dough evenly with butter/sugar/cinnamon mixture. Roll up dough (on the long side) and cut into 12 rolls using dental floss about 1.5 inches apart.

Place rolls in a lightly greased 9x13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 350 degrees.
Bake rolls in preheated oven until golden brown, about 25 minutes. While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners' sugar, vanilla extract and salt. Spread frosting on warm rolls before serving.

recipe and photo from

Thursday, April 3, 2008

Florentine Shells

My visiting teacher made this for our lil' family when John got his appendix out. It was soo good that I just made her give me the recipe. I made it last Sunday when my parents were here for dinner and it was a hit again, so thought I would share.

18 jumbo pasta shells
1 (15 oz) container ricotta cheese
1 pkg. (10 oz) frozen, chopped spinach, thawed/drained/squeezed
2 c. Italian cheese blend, divided
3/4 c. half n' half, divided
1/4 c. parmesan cheese
1 clove garlic, pressed
1/2 tsp. dried basil
1/2 tsp. dried oregano
1/8 tsp. salt
1 jar (26-28 oz) spaghetti sauce

Preheat oven to 350 degrees. Cook pasta shells according to package directions & drain.

Combine ricotta cheese, spinach, 1 1/2 c. Italian cheese blend and 1/4 c. half n' half, parmesan cheese. Add garlic & seasonings. Set aside.

Whisk spaghetti sauce & remaining 1/2 c. half n' half until blended. Reserve 1 c. sauce. Spread remaining sauce over bottom of 9x13 pan. Fill shells w/ cheese mixture & arrange in pan. Top evenly w/ reserved sauce mixture.

Cover w/ foil. Bake for 40 min. Uncover & put remaining 1/2c. Italian cheese blend. Continue cooking uncovered 5 min. or until cheese is melted.

Sunday, March 30, 2008

Best brownies ever


We're having a primary party at my house. Brownies, Ice Cream and homemade Hot Fudge sauce. Yum!

3 C sugar
3 squares of butter-softened
6 eggs
3 tsp vanilla
2 1/4 C flour
3/4 C cocoa
dash of salt

Combine butter and sugar. Beat in eggs. Add vanilla. Mix dry ingredients together and then combine with batter. Spread batter into greased cookie sheet (This is a large recipe).

Bake @ 350° for 20 mins

Wednesday, March 26, 2008

Pumpkin Whoopie Pies

Sorry for all the pumpkin recipes! I have a big can of pumpkin, and made these tonight to use up the rest. Yummy(:

1 1/2 sticks (6 ounces) unsalted butter, 1 stick melted, 1/2 stick softened
1 cup packed light brown sugar
2 large eggs, at room temperature, lightly beaten
1 cup canned pure pumpkin puree
1 tablespoon pumpkin pie spice
1 1/2 teaspoons pure vanilla extract
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon plus 2 pinches salt
1 2/3 cups flour
4 ounces cream cheese, chilled
1 cup confectioners' sugar

1. Preheat the oven to 350°. Line two baking sheets with parchment paper.
2. In a large bowl, whisk together the melted butter and brown sugar until smooth. Whisk in the eggs, pumpkin puree, pumpkin pie spice, 1 teaspoon vanilla, the baking powder, the baking soda and 3/4 teaspoon salt. Using a rubber spatula, fold in the flour.
3. Using an ice cream scoop or tablespoon, drop 12 generous mounds of batter, spaced evenly, onto each baking sheet. Bake until springy to the touch, about 10 minutes. Transfer to a rack to cool completely.
4. Meanwhile, using an electric mixer, cream the softened butter with the cream cheese. Add the confectioners' sugar and the remaining 2 pinches salt and 1/2 teaspoon vanilla; mix on low speed until blended, then beat on medium-high speed until fluffy, about 2 minutes.
5. Spread the flat side of 12 cakes with the cream cheese frosting. Top each with another cake.
Recipe from: Everyday with Rachel Ray

Saturday, March 22, 2008

Apple Pumpkin Muffins

I made a batch of these muffins for a playdate with Tara, Allegra and the kitties. They requested it, so here it is...
Strange combo apples and pumpkin, but it seems to come together and taste yummy.
I didnt have some of the ingredients, so in parenthesis()are my substitutions and it still turned out good.

2 1/2 cups all-purpose flour (I used whole wheat flour)
2 cups sugar
1 tablespoon pumpkin pie spice (I used nutmeg, ground cloves and cinnamon combo)
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs
1 cup canned or cooked pumpkin
1/2 cup vegetable oil (I used half cup melted butter)
2 cups finely chopped peeled apples
1/4 cup sugar
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
4 teaspoons cold butter or margarine

In a bowl, combine the first five ingredients. In another bowl, combine the eggs, pumpkin and oil; stir into dry ingredients just until moistened. Fold in apples. Fill paper-lined muffin cups two-thirds full. In a small bowl, combine sugar, flour and cinnamon. Cut in butter until crumbly. Sprinkle over batter.
Bake at 350 degrees for 35-40 minutes or until golden brown. Cool for 5 minutes before removing from pans to wire racks

Sunday, March 2, 2008

Shrimp Scampi

I wasn't ever really a fan of shrimp, but being married to D i guess I've grown to like it more.

6 T butter
1/4 C. Olive Oil
2 T. chopped parsley
2 cloves garlic
1/2 tsp. salt
2 T. lemon juice
1 lb. shrimp- 1 g raw
1 lb. Fettucini

Preheat oven to 450 degrees. Melt the butter and add olive oil, parsley, garlic, salt and lemon juice. mix well.

Shell and De-vein shrimp leaving tails attached. (or get rid of tails.) split down inside lengthwise... be careful not to cut through. Spread open to simulate butterflies.

Place in shallow baking pan, tail end up. Pour sauce over all.

Bake for 5 minutes. Place under broiler for 5 more minutes to brown.

Cook fettucini while shrimp are cooking. Mix shrimp and fettucini and serve.

*picture found on {}, although the recipe is actually one from Dan's mom.

Thursday, February 21, 2008

Baked BBQ Chicken

This is my favorite oven bbq chicken recipe. Make sure you use chicken drumsticks, they taste the best with this recipe.
10 chicken drumsticks
3 tablespoons butter
1 tablespoon onion powder
5 tablespoons brown sugar
2 tablespoons Worcestershire sauce
1 cup ketchup
1/2 cup water
2 tablespoons prepared mustard

Preheat oven to 425 degrees F (220 degrees C).
In a small saucepan, melt butter or margarine. Add onion powder, sugar, Worcestershire sauce and mustard; mix well. Dilute ketchup with water and add to saucepan mixture. Let simmer for 15 minutes.
Place chicken wings in a foil covered 9x13 inch baking dish. Pour saucepan mixture over chicken. Bake, uncovered, in the preheated oven for about 45 minutes.

Baked Sugar Doughnuts

1 can (7.5 oz) Pillsbury® refrigerated buttermilk biscuits
3 tablespoons butter or margarine, melted
1/3 cup sugar

1. Heat oven to 375°F.
2. Separate dough into 10 biscuits; flatten each to a 2 1/2-inch round. With 1-inch round biscuit cutter, cut hole in center of each round. Dip all sides of biscuits and centers into butter, then into sugar. Place on ungreased cookie sheet.
3. Bake 12 to 14 minutes or until golden brown.
High Altitude (3500-6500 ft): Bake 10 to 12 minutes.
recipe and photo:

Wednesday, February 13, 2008

Chicken Noodle Casserole

This is one of Josh's new favorites. He loves chicken noodle soup and this is a great variation. Enjoy!

2/3 cup chopped onion
1 clove garlic, minced
1 Tablespoon olive oil
1 1/2 lbs. chicken, chopped (3/4 inch cubes)
1 (14.5 oz) can chicken broth
1 1/2 cups chopped carrots
3 ribs celery, chopped
1/2 teaspoon dried savory
3 Tablespoons butter
3 Tablespoons flour
3/4 teaspoon salt
1/8 teaspoon white pepper
1 1/2 cups 2% milk
1 1/4 cups shredded cheddar cheese
8 oz. bag of wide egg noodles, cooked and drained
**To make it a bit healthier, I like to use whole wheat egg noodles, low sodium chicken broth, 2% cheese, and 1% milk. It still tastes delicious!

1. In a large non-stick skillet, saute onion and garlic in oil until tender. Add chicken and cook. Add the broth, carrots, celery, and savory. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until veggies are tender.
2. Meanwhile, in a sauce pan, melt the butter. Stir in flour, salt and white pepper until smooth. Gradually add the milk. Bring to a boil; cook and stir for 2 minutes or until thick. Remove from heat and stir in cheese until melted. Pour over chicken mixture, add noodles and mix well.
3. Bake in a 3 quart dish (greased) at 350 degrees for 15 minutes or until bubbly.

photo and recipe provided by:

Pad Thai

John and I always order this whenever we go to Thai restaurants. I was craving it yesterday, so I ran to my local store and picked up a few items and tried this recipe below. Turned out delicious.

1 (12 ounce) package rice noodles
2 tablespoons butter
1 pound boneless, skinless chicken breast halves, cut into bite-sized pieces
1/4 cup vegetable oil
4 eggs
1 tablespoon white wine vinegar
2 tablespoons fish sauce (I left this out and it still tasted great!)
3 tablespoons white sugar
1/8 tablespoon crushed red pepper
2 cups bean sprouts
1/4 cup crushed peanuts
3 green onions, chopped
1 lime, cut into wedges

Soak rice noodles in cold water 30 to 50 minutes, or until soft. Drain, and set aside.
Heat butter in a wok or large heavy skillet. Saute chicken until browned. Remove, and set aside. Heat oil in wok over medium-high heat. Crack eggs into hot oil, and cook until firm. Stir in chicken, and cook for 5 minutes. Add softened noodles, and vinegar, fish sauce, sugar and red pepper. Adjust seasonings to taste. Mix while cooking, until noodles are tender. Add bean sprouts, and mix for 3 minutes.
Garnish with crushed peanuts, chopped green onions and wedge of lime
recipe & photo by:

Friday, February 1, 2008

Jessie's Carrot Cake

2 full eggs plus 2 egg whites
1 cup pineapple juice
1/2 cup oil
1 cup whole wheat flour
1 cup white flour
1 tsp mexican vanilla
2 tsp cinnamon
1 tsp baking soda
3/4 tsp salt
2 cups sugar
3 cups grated carrots
1/2 cup walnuts or pecans (optional)
1/4 cup raisins (optional)

Mix all wet ingredients together first with the sugar, making it a creamy syrup-looking mixture. Then add dry ingredients plus carrots, nuts, and raisins. Mixture will seem runny.
Bake in a bunt pan for 40 minutes at 375 degrees
Cool, then frost. Here's my favorite recipe:
1 package Neufchatel Cheese (8 oz)
(or cream cheese...N.Cheese is just better for you and tastes the same)
1 stick salted butter
3 1/2 cups Powdered Sugar
1 1/2 tsp mexican vanilla

Tuesday, January 29, 2008

Thai Chicken Sandwiches

I made these for dinner the other night and Brandon loved them. They're a little spicy. I couldn't find mango chutney, but they were delish just by themselves.

2 tablespoons plain yogurt or sour cream
1 tablespoon peanut butter
2 teaspoons curry powder
1 teaspoon ginger
1/2 teaspoon garlic powder
1 1/2 teaspoons soy sauce
1 cup chopped cooked chicken
1 1/2 cups shredded carrots (from 10-oz. pkg.)
4 oz. (1 cup) shredded hot pepper Monterey Jack cheese
1 (8-oz.) can Pillsbury® Refrigerated Crescent Dinner Rolls
1/2 cup mango chutney
1. Heat oven to 375°F. Spray cookie sheet with nonstick cooking spray. In large bowl, combine yogurt, peanut butter, curry powder, ginger, garlic powder and soy sauce; mix well. Add chicken, carrots and cheese; mix well.
2. Separate dough into 4 rectangles. Place on sprayed cookie sheet. Firmly press perforations to seal. Press each rectangle to form 5-inch square. Spoon chicken mixture onto squares. Bring 4 corners of each dough square up over filling; press edges to seal.
3. Bake at 375°F. for 15 to 20 minutes or until golden brown.
4. Meanwhile, heat chutney in small saucepan over low heat until hot, stirring occasionally. Serve chutney with sandwiches.

Monday, January 28, 2008

sticky coconut rice

2 cups short grain white rice
1 can coconut milk
1 cup water
1 Tablespoon sugar
1/2 teaspoon salt

rinse rice in small colander to wash.

add ingredients and cook in a rice cooker
in large saucepan over high heat, combine ingredients and bring to a boil.
reduce heat. cover and simmer for about 20 minutes or until liquid is absorbed and rice is tender.

kalua pig

this is a good variation of an authentic hawaiian dish loved in hawaii. and easy too!

pork butt or shoulder
hawaiian sea salt (you can find it at Asian stores)
rock salt (like you use for ice cream)
liquid smoke flavoring (in the bbq section)
apple juice

rub salt and liquid smoke on pork.
put about 1/2 cup apple juice in the bottom of crock pot and place meat in.
cook on low for 8-10 hours.
shred pork before serving.

Sunday, January 27, 2008

lettuce wraps


16 Boston Bibb or butter lettuce leaves (iceberg is bigger, but works as well)
1 pound ground chicken or pork (don't overcook or it will dry out)
1 tablespoon cooking oil
1 large onion, chopped
2 cloves fresh garlic, minced
1 tablespoon soy sauce
1/4 cup hoisin sauce
1/2 teaspoons fresh ginger
1 tablespoon rice wine vinegar
1 teaspoon red chile paste (optional - if you like spicy)
1 (8 ounce) can water chestnuts, drained and finely chopped
1 bunch green onions, chopped
2 teaspoons sesame oil

dipping sauce:
1/4 cup sugar
1/2 cup water
2 tablespoons soy sauce
2 tablespoons ketchup
1 tablespoon lemon juice
1/8 teaspoon sesame oil
1 clove garlic, minced
1 teaspoon red chile paste


Rinse whole lettuce leaves and pat dry, being careful not tear them. Set aside.

In a medium skillet over medium heat, cook the ground chicken in 1 tablespoon of oil, stirring often. Drain, and set aside to cool.

Cook the onion in the same pan, stirring frequently. Add the garlic, soy sauce, hoisin sauce, ginger, vinegar, and chile paste to the onions, and stir.
Stir in chopped water chestnuts, green onions, and sesame oil, and continue cooking until the onions just begin to wilt, about 2 minutes.

To serve, allow each person to spoon a portion of the meat into a lettuce leaf. Wrap the lettuce around the meat like a burrito, and enjoy!

Monday, January 14, 2008

Hawaiian Haystacks

Thanks Good Things Utah for this delightful easy recipe.

Ingredients: Makes 4 - 6 servings

10 to 12 chicken tenders (chuck into chunks)
1 cup chicken broth
2 cans (10 3/4 oz each) cream of chicken soup, condensed
1 can (12 oz) evaporated milk 6 cups cooked rice

Place chicken in greased 3 1/2 to 5 quart slow cooker.
Combine all remaining ingredients except rice and pour over chicken.
Cover and cook on high heat 3 - 4 hours or on low heat 6 - 8 hours.

Serve over hot rice with a variety of cold toppings that could include grated cheese, peas, pineapple tidbits, shredded coconut, raisins. Chinese noodles, olives, diced tomatoes, diced green peppers, sliced green onions, and other family favorites.

Thursday, January 10, 2008

Crock pot dinners

I LoVe using my crock pot too! So please everyone post great crock pot recipes! The ones I use I've mostly already shared so just look them up, Jessie.

BBQ chicken recipe I posted is great!
Italian Chicken

What do you guys do??

Homemade Hot Fudge sauce

Ok this is the YUMMIEST recipe! I made it the other night when Legs and Barbs came over. I guess they liked it! So here it is Barbs:

1 cube of butter
1/2 tsp salt
3 cups of sugar
4 oz of biter chocolate or 1/2 cup of cocoa
1 can evaporated milk

melt butter on low
add chocolate and stir
add sugar, milk and salt
cook on low heat, stirring until it boils
if lumpy-stick in the blender :)

Wednesday, January 9, 2008

Jessie's Oatmeal Chocolate Chip Cookies

I've given this recipe to maybe 4 people in the 5 years since I put it together. Its healthy, its delicious, and its something worth trying. Hope you enjoy!

1 1/2 sticks salted butter
3 egg whites
1 tsp vanilla
1 cup white sugar
1 cup brown sugar
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 cup whole wheat flour
1 cup white flour
2 1/2 cups steel cut oats, barley, wheat, and rye flakes mixed together
1 cup chocolate chips, nuts, and/or or raisins (if you add raisins, add 1 tsp cinnamon)

Cream together the first set of ingredients, then add the dry ingredients slowly while mixing into creamed mix. Add chocolate chips, nuts, and/or raisins.

Bake at 375 degrees for 8 1/2 to 9 minutes and let cool on baking sheet


P.S. I have decided that I'd better start learning to use my crock pot. Any recipes out there for good crock pot meals?!