Tuesday, December 23, 2008

Pumpkin Cheesecake

1 3/4 cups graham cracker crumbs
3 tablespoons brown sugar
1/2 teaspoon ground cinnamon
1 stick melted butter

3 (8 oz) packages of cream cheese at room temp.
1 (15 oz) can pumpkin puree
3 eggs, plus one (1) yoke
1/4 cup sour cream
1 1/2 cup sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon fresh ground nutmeg
1/8 teaspoon ground cloves2
table spoon all-purpose flour
1 teaspoon vanilla extract (can substitute bourbon here)

Preheat oven to 350 For Crust.......in a medium bowl, combine crumbs, brown sugar and cinnamon. Add melted butter, press down flat into a 9 inch spring formpan. Set aside. For Filling......Beat cream cheese until smooth. Add pumpkin, eggs, egg yoke, sour cream, sugar and spices. Add flour and vanilla. Beat together until well combined. Pour into crust. Spread evenly and place in oven for 1 hour. Remove and let cool. Cover and refrigerate.

Saturday, December 20, 2008

Lemon Rosemary Raisin Cookies

These cookies sound so weird, but they are YUMMY (at least I think so)!

1 cup butter (or 1/2 cup butter plus 1/2 cup shortening)
1 1/2 cups white sugar
2 eggs
1 T minced rosemary (fresh)
grated lemon peel from one lemon
1/2 t salt
1/2 t lemon juice or extract
3 1/2 cups flour
1 1/2 t cream of tartar
1 1/2 t baking soda
1 cup golden raisins

Mix butter, sugar and eggs. Then add rosemary, lemon peel, salt, and lemon juice. Then add flour, cream of tartar, and baking soda. Lastly add raisins.

Bake at 400 (I baked at 375 because my oven bakes fast and I'm paranoid about overcooking cookies) for under 10 minutes, until white-golden.

Sunday, December 14, 2008

Christmas Sausage Souffle

This breakfast casserole is a Thomson family tradition for Christmas morning.

1 large loaf french bread, cut into 8 thick slices
8 eggs
2 cups milk
1 t dry mustard
1 can sliced mushrooms (I use fresh)
1/2 - 1 pound sausage, browned
2 cups grated cheddar cheese
1 can cream of mushroom soup
1/2 cup milk

Arrange slices in 9X13 pan. Beat eggs, 2 cups milk, and mustard, and pour over bread. Top with mushrooms, sausage and cheese. Cover and let soak overnight in the refrigerator.

In the morning, combine 1/2 cup milk with soup and spread over top of casserole. Bake at 350 degrees for 60-70 minutes.

Sunday, December 7, 2008

Chicken Lasagna

4 chicken breasts; cooked and cubed
8 oz. cream cheese
1 can cream of mushroom soup
1 can cream of chicken soup
10 oz lasagna noodles
2/3 cup milk
2 cups sour cream
1/2 tsp poultry seasoning
bread crumbs

Combine all ingredients except cheese, noodles and bread crumbs. Simmer in saucepan until blended. Cook noodles.Layer noodles, sauce and cheese in baking dish, top with bread crumbs and cheese. Bake @ 350ºF for 25-30 min. until heated through. If prepared earlier and refrigerated; extend cooking time 10-15 minutes.

Sweet and Sour Chicken

4 - 8 skinned, boned chicken breast halves
1 egg, beaten

3/4 c. sugar
4 T. catsup
1/2 c. vinegar
1 T. soy sauce
1/2 t. garlic powder
Throw in a bowl and mix.

Dip the chicken into the egg, then roll in the cornstarch. Add a small amount of oil into a frying pan, warmed up to medium, and fry the chicken -- 2 minutes per side.Place the chicken in a bakeware pan and pour the sauce over it.Bake uncovered at 325° for one hour, turning the chicken every 15 minutes.


whisk together:
juice of 4 limes
juice of 1 lemon
3 cloves of garlic minced
3 T. fresh chopped cilantro
3tsp veg oil
1/2 tsp red pepper
2 shakes of pepper
3 shakes of salt
Marinade chicken for at least 1 hr. (over night works well) cook chicken and marinade in crock pot until done.take chicken out of crock pot and put into a large skillet with a few large scoops of your favorite salsa. Shred with fork while sauteeing. cook for a few min. then squeeze fresh lime on top. Makes great tacos or burritos!!!!

Monday, November 17, 2008

Pizza Salad

Tomato-Basil Dressing:
2 plum tomatoes, seeded and coarsely chopped
1/2 cup olive oil
2 cloves garlic, minced
3 Tbsp. balsamic vinegar
1/2 tsp. salt
1/4 tsp. pepper
1 tsp. sugar
1/4 cup loosely packed fresh basil leaves (or dry basil to taste)

Mix tomatoes, oil and garlic in a saucepan and cook over medium heat for 5 minutes. Transfer to blender. Add vinegar, salt, pepper, sugar and basil. Pulse to blend and set aside.

Salad:1 Boboli crust(baked at 450 degrees for 8-10minutes and then cut into 2" squares)
3 medium tomatoes, coarsely chopped
1/2 lb. diced mozzarella cheese
6 cups green leaf lettuce pieces (I use romaine)
1/2 of 3.5 oz. package of pepperoni, cut in half
Combine all ingredients and add dressing.
Toss and serve. To die for!!

Friday, November 14, 2008

Reese's Peanut Butter Balls

1 cup of peanut butter
1 Stick of butter
2 cups of powdered sugar
Mix in a medium sized bowl. Roll into balls. Dip into melted dipping chocolate. make 40 pieces.

Pumpkin Fudge

Pumpkin Fudge
by Emily Norton

1 ½ c. sugar
1 ½ tsp. pumpkin pie spice
2/3 c. evaporated milk
½ c. canned pumpkin
2 Tbsp butter
¼ tsp. salt
1 (12 oz) pkg white chocolate baking chips
2 c. miniature marshmallows
1/3 c. chopped walnuts (opt)
1 ¼ tsp. vanilla
Line 8" square pan w/foil & grease foil. Lightly grease sides & bottom of med. saucepan w/butter. Combine sugar, milk, pumpkin, butter, salt & pumpkin spice in saucepan. Stir constantly over med. heat. Bring mixture to boil-- boil for 12 min. Remove from heat & stir in baking chips & marshmallows until melted. Add nuts & vanilla. Pour into prepared pan. Chill until set. Cut into small squares to serve. Cover & store in refrigerator.

Hot Chocolate

By Diane Call
(for those of you that missed this class)
1 (14 oz) can sweetened condensed milk
¼ c. unsweetened cocoa (can add more for stronger taste)
1 tsp vanilla extract
1/8 tsp salt
6 cups hot milk (2 c. at a time in micro for 2 min)
Combine first 4 ingredients in saucepan. Slowly add milk, stirring over med heat. Heat thoroughly but do not boil. Serve hot with marshmallows or whipped cream. Store unused portions in covered container in refrigerator up to 5 days. Mix well before reheating.

Turtle Pumpkin Pie

(This was taken before I added all additional toppings)

Prep Time: 15 minutes, plus refrigeration.

1/4 cup, plus 2 Tbsp. of caramel (ice cream topping), divided

1 Graham cracker pie crust

1/2 cup, plus 2 Tbsp. Pecan pieces, divided

1 cup cold milk

2 Pkg. (3.4 oz each) Jell-o Vanilla Instant Pudding

1 cup canned pumpkin

1 tsp. ground cinnamon

1/2 tsp. nutmeg

1 tub of cool whip, thawed and divided

POUR: 1/4 caramel topping into crust, sprinkle with 1/2 of pecans. (the best part!!)

BEAT: milk, pudding mixes, pumpkin and spices with a whisk until blended. Stir in 1 1/2 cups of cool whip. Spread into crust.

Refrigerate at least an hour. Top with remaining cool whip, caramel topping and pecans just before serving. Makes 10 servings.

Monday, November 10, 2008

Chunky Beef Noodle Soup

Got this recipe from my friend Emily. I haven't tried it yet, but if she says it's delicious (which she does), then it is.

1 lb. boneless round steak, cut into 1/2 in. cubes
1 medium onion, chopped
2 garlic cloves, minced
1 tablespoon vegetable oil
2 cups water
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (10-1/12 ounces)condensed beef consomme, undiluted
1 to 2 teaspoons chili powder
1 teaspoon salt
1/2 teaspoon dried oregano
1 cup uncooked spiral pasta
1 medium green pepper, chopped
1/4 cup minced fresh parsley

In large saucepan, cook round steak, onion and garlic in oil until the meat is browned and the onion is tender, about 5 minutes. Stir in water, tomatoes, consomme and seasonings; bring to a boil.
Reduce heat; cover and simmer until meat is tender, about 1-1/2 hours. Stir in pasta and green pepper. Simmer, uncovered, until noodles are tender, about 8 minutes. Add parsley. YIELD: 8 servings (2 quarts)

Thursday, November 6, 2008

Soup Starter

I read about this idea online today {here} and thought "meh, why not?". I might be a bit more picky about what goes in it, but it could work!

Basically you just throw in all your leftover veggies, meats, gravies, mashed potatoes, rice, etc into a plastic tupperware in the freezer. When its full, you dump it all in a pot, add some chicken stock, seasoning, maybe some pasta, canned tomatoes or beans...and voila! Yummy soup! Eat with some good crusty bread and butter.

Sunday, November 2, 2008

Loaded Baked Potato Soup

Loaded Baked Potato Soup
Carnation Café, Disneyland (from Delicious Disney)
Serves 6


1 pound bacon, roughly chopped
1 medium yellow onion, diced
1 large carrot, peeled and diced
3/4 cup diced celery
4 large russet potatoes, peeled and diced
4 medium red potatoes, diced
1/4 cup flour
2 cups chicken or vegetable stock
Coarse salt and freshly ground pepper, to taste
4 cups heavy cream

Optional Garnishes: chopped chives, bacon bits, sour cream, shredded cheddar and Monterey Jack cheeses


In a 6 – 8 quart stockpot over medium heat, fry bacon until crisp.
Remove bacon and drain on paper towels (reserve half for garnish). In the bacon fat, cook onions, carrots, and celery until the onions are translucent. Add potatoes and cook for 4 minutes, stirring occasionally. Sprinkle in flour and stir constantly over low heat about 5 to 7 minutes until the mixture thickens slightly. Add stock and half of the bacon. Season with salt and pepper. Over medium-high heat, bring the soup to a simmer and cook for 25 minutes, or until the potatoes are soft. Mash some of the potatoes for thicker, creamier texture. Add cream and simmer for 5 minutes. Adjust thickness by adding water or stock. The soup should have a creamy consistency. Season to taste, and garnish with toppings, if desired.

~Soak diced potatoes in cold water until ready to use to keep them from turning brown. To make bacon easier to chop, lightly freeze.

Cranberry Chicken

Cranberry Chicken


4 chicken breasts
1 can whole cranberries
1 Lipton onion soup packet
1 cup Catalina Dressing


Combine ingredients over chicken in baking dish. Cover and bake at 350 degrees for 1 hour or until chicken is cooked through. Serve over white rice.

~this recipe doesn't seem spectacular, buts its really good, kid friendly, and easy to make! Its also a nice change to the chicken/cream of...soup/rice recipes!

Pumpkin Pie Dessert Squares

Pumpkin Pie Dessert Squares


1 pkg. yellow cake mix - minus 1 cup
1/2 cup butter, melted
1 egg

1 lb. can pumpkin
1/2 cup brown sugar
1/4 tsp salt
2 1/2 tsp pumpkin pie spice
2 eggs
2/3 cup milk

1 cup cake mix
1 tsp cinnamon
1/4 cup sugar
1/4 cup butter


Grease 9x13 glass cake pan. After taking out 1 cup cake mix for topping, combine remaining cake mix, butter and egg. Press in bottom of pan. Prepare filling, mix until smooth, pour over crust. For topping, combine ingredients and sprinkle over filling. Bake at 350 degrees for 45-50 minutes, or until knife inserted in center comes out clean. Cut in squares and top with whipped cream. Enjoy!

~another recipe from my cousin Kimi! We had it for dessert tonight and it was fabulous!
~Bethany S.

Pumpkin Pancakes

~My cousin Kimi tried these out and her family raved about them so she passed it on to me! Its from Martha Stewart's website. We ate them this morning and they were soooooo good. Canned pumpkin is getting its own spot in our year supply now!

Pumpkin Pancakes

1 1/4 cups all-purpose flour
2 TBS sugar
2 tsp baking powder
1/2 tsp each cinnamon
1/2 tsp ground ginger
1/2 tsp salt
1/8 tsp nutmeg
a pinch of ground cloves

1 cup milk
6 TBS canned pumpkin puree
2 TBS melted butter
1 egg


Whisk flour, sugar, baking powder, cinnamon, ground ginger, and salt, nutmeg, and ground cloves. In a separate bowl, stir together milk, canned pumpkin puree, melted butter, and 1 egg; fold mixture into dry ingredients. Melt some butter in a skillet over medium-low heat; pour in 1/4 cup batter for each pancake. Cook pancakes about 3 minutes per side; serve with butter and syrup. Makes 8.

~This recipe was barely enough to feed all 4 of us, so I'll be doubling it next time and freezing any leftovers for the next morning!
~Bethany S.

Thursday, October 30, 2008

Cranberry Salsa

1 pkg fresh cranberries
1 small handful of cilantro
2 green onions
1/2 t cumin
1 med. jalepeno (seeds removed) - to taste
3/4 cup sugar

Blend in food processor. Sit in refrigerator for 4 hours. Serve on top of 1 block of cream cheese.

Tuesday, October 28, 2008

Raspberry Caves with Cinnamon

A raspberry cave is a Swedish short bread cookie filled with jam. I made these for the international-themed potluck at Amelia's school last weekend. They were yummy!

14 T butter, at room temperature
½-3/4 cup sugar
½ tsp vanilla
1 ¾ cups flour
1 tsp baking soda
1 tsp cinnamon
raspberry jam (or use lingonberry, which is a Swedish favorite)
30 medium paper cups (I used regular muffin cups)

Heat the oven to 375° F.

Cream the butter, sugar and vanilla. Add the flour, combined with baking soda and cinnamon. Divide the dough into 30 pieces. Roll each piece into a ball and put in a medium sized paper cup. With your finger, make an indention and fill it with jam.

Bake on a cookie sheet in the middle of the oven for about 12 minutes.

Friday, September 26, 2008

White Texas Sheet Cake

1 cup butter
1 cup water
2 cups flour
2 cups sugar
2 eggs, beaten
1/2 cup sour cream
1 teaspoon almond extract
1 teaspoon salt
1 teaspoon baking soda

1/2 cup butter
1/4 cup milk
4 1/2 cups powdered sugar
1/2 teaspoon almond extract
1 cup chopped pecans (optional)

In large saucepan, bring butter and water to a boil. Remove from heat; stir in flour, sugar, eggs, sour cream, almond extract, salt and baking soda until smooth. Pour into a greased 15x10x1-inch jelly roll baking pan. Bake at 375° for 20-22 minutes or until cake tests done. Cool for 20 minutes.
Meanwhile, prepare frosting. Sift confectioners' sugar into a separate bowl. Combine butter and milk in saucepan. Bring to a boil. Remove from heat; add sugar and extract and mix well. Stir in chopped pecans. Pour and spread over warm cake.
Cook time: 22 minutes

Monday, September 15, 2008

Creamy Chicken Soup

This one's in the ward cookbook--it's Tiffany A.'s recipe. We use it frequently and love it! It's hearty and makes a LOT, so if there's only a few of you and you don't want a lot of leftovers, half it. It's great with rolls for taking a meal to someone.

2 chicken breasts
1 lb. carrots, chopped
6 medium potatoes, chopped
1 medium onion, chopped
1 8 oz. pkg cream cheese
3/4 cup milk thickened with 1/2 cup flour
salt and pepper

Boil chicken in large pot until cooked. Strain remaining chicken stock and return to pot. Boil carrots, potatoes and onion in chicken stock until soft. Cut chicken into chunks and add to pot. Add thickening mixture while stirring. Add cream cheese cut up. Stir until cream cheese melts into soup. Salt and pepper (heavily) to taste.

Taco Seasoning

This is a replacement for those taco seasoning packets you buy at the store. Great for when you don't have any packets on hand, and in my opinion tastes better too.

2 t dry minced onion
1/2 t salt
1 t chili powder
1/2 t cornstarch
1/2 t crushed dry red pepper (I usually omit this)
1/2 t garlic powder
1/2 t oregano
1/2 t ground cumin

Combine all ingredients in a small bowl and mix well. Add all of it, plus 1/2 cup water, to 1 pound browned ground beef, simmer for 15 minutes, and serve in tacos.

Sunday, August 24, 2008

Reese's Peanut Butter Cookies

30-48 mini Reese's cups (one bag)
1/2 cup softened butter
1/2 cup brown sugar
1/2 cup white sugar
1 egg
1/2 cup peanut butter
1/2 tsp. vanilla
1 1/4 cup flour
3/4 tsp. soda
1/2 tsp. salt

combine butter, sugars, egg, vanilla and peanut butter in a bowl (or mixer). Mix until smooth. Combine flour, soda and salt. Add to creamed mixture and chill. Roll in small balls. Place in greased mini-muffin tin. Bake at 375 degrees for 8-10 minutes. Remove and immediately press mini Reese's (top up) into cookie. Cool for 10 minutes and carefully spoon out of pan. YUM!!!!

Tuesday, August 19, 2008

Leo's Tortilla Soup

Total time: About 25 minutes

I love the flavor of this soup! It is very filling so makes a great dinner on its own. I got the recipe from my sister-in-law and it originally came from a Lion House cookbook. I also stole this picture from my sister-in-law's blog because she always makes food look so pretty. :) (If you're reading, thanks Tiff!)

1 tablespoon chicken bullion
2 cups diced canned or fresh tomatoes
1/2 cube of butter
1/2 cup canned diced green chilies
1 1/2 cups diced onions
5 cups water
2 1/2 cups dried refried beans
1 cup crushed heavy corn tortilla chips
1/2 tablespoon ground cumin
1/2 teaspoon garlic powder
1/3 cup diced green onion
1/3 cup fresh cilantro
Tortilla chips
Sour cream
Shredded cheese

In a large soup pot add chicken base, tomatoes, butter, green chilies, and onions. Cook until onions are translucent. Add water, dried beans, chips, and seasonings. Heat until thickened and beans are soft. Add green onions and cilantro about 5 minutes before serving. Garnish with crisp tortilla chips, cheese and sour cream. Yields 5-6 servings.

Janell's Notes:
  • I took a boneless, skinless chicken breast, cubed it, and added it (raw) to the soup when I added the beans and water. It only takes 5-10 minutes for the chicken to cook through.
  • If you don't have the dried beans (does anyone know if you can still get them at the cannery?), I am pretty sure it would work fine to use a large can of refried beans, and just add water until you get the right soupy consistency.
  • I didn't have green chilies, so I used salsa instead and cut down a little on the onion and tomato to compensate.

Saturday, July 5, 2008

Zucchini Bread

You can get zucchini for a steal at Superstition Market right now. Which means I'm buying WAY more than we could ever eat. BUT, as it turns out, you can freeze grated zucchini! Which means you can have zucchini bread all year round! Yay!

3 eggs
1 cup vegetable oil
2 cups white sugar
2 heaping cups grated zucchini
2 teaspoons vanilla extract
3 cups all purpose flour
3 teaspoons ground cinnamon
1 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon salt
1/2 cup chopped walnuts (optional)

Streusel (because adding that much oil and sugar to a vegetable doesn't make this unhealthy enough):
3/4 cup brown sugar
1/2 cup flour
4 tablespoons melted butter
2 teaspoons cinnamon
1/2 teaspoon nutmeg

Throw it all together in a bowl. I like to squish it around a bit with my hands so you get some lovely little clumps.

Preheat oven to 325 degrees. Grease and flour 2 8.4 inch loaf pans.

In a large bowl, beat eggs until light and frothy. Mix in oil and sugar. Stir in zucchini and vanilla. Combine flour, cinnamon, baking soda, baking powder, salt, and nuts. Stir into egg mixture. Divide batter into prepared pans. Top with streusel mixture.

Bake for 50-60 minutes or until done.

Kayla's Notes, or, What I've Learned Through Trial and Error Using This Recipe, or, Things You All Probably Already Know But I'm a Little Slow:

-Beat the eggs on high for a long time. Underbeating makes the loaves flat

-Grate the zucchini (skin, seeds and all) right before you add it to the batter. If its left out for long, it starts to lose some of the moisture and it makes for a drier bread. Which doesn't taste as good.

-This makes for really good mini muffins. I use mini muffin paper liners in a mini muffin tin and bake for about 15 minutes. I usually get one loaf and about 3 dozen mini muffins per batch, depending on how generous I've been with the batter.

-Home teachers really like mini muffins.

Chicken Broccoli Bake

4 chicken breasts
2 lbs broccoli - fresh or frozen
1 can cream of chicken soup - I usually use the low-fat version
1/2 cup milk
1/2 cup mayo
1/4 cup miracle whip
1 cup grated cheese
2 tsp lemon juice
1/2 cup parmesan cheese

Simmer chicken in water for 30 minutes.  Remove chicken and let cool.  Place chicken on top of broccoli in a baking dish.  Combine and heat soup, milk, mayo, and miracle whip in a saucepan until smooth.  Remove from heat and stir in cheese.  Add lemon juice to taste.  Pour over chicken and broccoli. Bake covered for 30 minutes at 350.  


This is actually a recipe of Todd's, he served his mission in Italy.  

2 cups basil leaves
1/2 cup pine nuts
2 cloves garlic, peeled
large pinch salt
1/2 cup grated parmesan cheese
1/2 cup extra virgin olive oil

Roast pine nuts in oven.  In a food processor or blender, place the basil, roasted nuts, garlic cloves, salt and cheese - pulse these ingredients then gradually add the olive oil and continue pulsing until at desired consistency.  Serve over the pasta of your choice.

Thursday, June 26, 2008

Tortilla Soup

8 tbs. canola oil
1 diced onion
4-6 minced garlic cloves (I use the jar of garlic)
2 - 14oz. cans of diced tomatoes
8 cups chicken stock
1 8oz. bag of My Nana's Tortilla Strips (found in deli or chips aisle)
3/4 tbsp. ground cumin
1/2 tbs. chili powder
4 bay leaves
14oz. can of corn
4 chicken breast cooked/shredded (I cook mine in the crock pot)

Using a 6-8 qt. soup pot, preheat canola oil. Lightly sauté onions and minced garlic in oil.
Add canned tomatoes w/ juice and chicken stock to the onions and garlic, gently stir.
Add cumin, chili powder and bay leaves, bring to boil.
Reduce heat to a simmer. Add corn and shredded chicken.
Simmer for an additional 15 min.
Serve in bowl, garnish and sprinkle with My Nana's Tortilla Strips on top.

Optional garnishes: cilantro, diced avocado, grated cheese, sour cream. Enjoy!

Apple Pork Chops

You will need 2-6 pork chops depending on how many people you are cooking for.
(I have tried bone-in and boneless and prefer bone-in because they are more tender and have more flavor).
2-3 cans of apple pie filling
Stuffing or bread crumbs (which ever you prefer)

Preset oven to 350
Layer the baking pan with 2-3 cans of apple pie filling depending on how many you are making (obviously the more pork chops the more apple pie filling you will use) and just spread the filling over the bottom of the pan.

Brown the pork chops on the stove in a frying pan. Don’t cook all the way, just brown them a little.

Place the browned pork chops on top of the apple pie filling.

Put stuffing or bread crumbs on top of the pork chops.

Place in oven and bake for 40 min–60 min depending on how many pork chops you are cooking.

Tuesday, June 10, 2008

No Bake cookies

You've probably all made these ... just another idea for summer treats when you don't want to turn on the oven! They do have peanut butter--sorry Hailey. :(

2 C white sugar
1/4 C unsweetened cocoa powder
1/2 C milk
1/2 C margarine
1 t vanilla
1 pinch salt
1/2 C peanut butter
3 C quick cooking oats

In a large saucepan over medium heat, combine sugar, cocoa, milk, and margarine. Bring to a boil, stirring occasionally. Boil for one minute. Remove from heat and stir in vanilla, salt, peanut butter, and oats.

Drop by rounded spoonfuls onto waxed paper. Allow to cool for 1 hour. Store in an airtight container.

Teriaki Ranch Chicken

I thought this chicken was sooo yummy. It does take a little time though, so for me it's going to be more of a company/special dinner recipe.

2 T vegetable oil
4-6 boneless, skinless chicken breast halves (flatten w/meat mallet if desired)
1/2 cup teriyaki basting sauce
1/2 cup Ranch salad dressing
1 cup shredded cheddar cheese
3 green onions, chopped (optional)
1/2 lb. bacon, cooked and crumbled

Pour flour (1 cup?) into a ziplock bag or a bowl. Press each piece of chicken in flour, then shake off excess. In a large skillet over medium high heat, brown chicken breasts in oil for 4-5 min on each side.

Place browned chicken breasts in a 9X13 baking dish. Brush with teriyaki sauce, then spoon on the Ranch. Sprinkle with cheese, green onions, and bacon bits.

Cover with foil and bake at 350 for 25-35 minutes, removing foil for last 10 minutes of baking time.

Sunday, June 8, 2008

S’more Cupcakes

Bake chocolate cupcakes and frost with marshmallow frosting and garnish with graham cracker crumbs.
The frosting recipes makes enough for 12 cupcakes. I think it could be stretched!
Marshmallow Frosting:
2 large egg whites, 1 cup sugar, 6 Tbsp water, 1 Tbsp light corn syrup, ½ tsp cream of tartar, pinch salt, 1 cup miniature marshmallows, 1 tsp vanilla extract
In a large, clean heatproof bowl, combine the egg whites, sugar, water, cornsyrup, cream of tartar and salt. Set the bowl over (but not touching)simmering water in a saucepan and heat the mixture, whisking constantly,until the sugar has dissolved and the mixture is very warm to the touch(about 160 degrees), about 2 minutes. Remove the bowl from the saucepan.Using an electric mixer on medium-high speed, beat the mixture until it isvery warm and soft (but not dry) peaks form, about 2 minutes. Reduce themixer to low and add the marshmallows and vanilla. Continue beating untilthe marshmallows are melted and the frosting is completely smooth, about 2 minutes more. Use right away. Make 5 cups.

Sunday, June 1, 2008

Dark Chocolate Peanut Butter Cake

This cake is RICH and super yummy. I use the PB frosting to go between the cake layers, and thee dark chocolate frosting to go on the outside. Goes great with homemade vanilla ice cream to balance it out!

Dark Chocolate Cake:

1 1/2 cups sugar
3/4 cup unsweetened cocoa powder
3/4 teaspoon salt
1/3 cup vegetable oil
1 1/2 teaspoons baking soda
1 1/2 cups hot water
1 3/4 cups all purpose flour
2 large eggs
1 1/2 teaspoons vanilla extract

Preheat oven to 350°F. Butter and flour 13x9x2-inch metal baking pan. Place sugar, cocoa, and salt in large bowl. Pour in oil (do not mix). Place baking soda in medium bowl; stir in 1 1/2 cups hot water (mixture will bubble up). Add baking soda mixture to cocoa mixture and, using electric mixer, beat until cool, about 1 minute. Beat in flour, then eggs and vanilla. Transfer batter to prepared pan.

Bake cake until tester inserted into center comes out clean, about 25 minutes. Cool cake completely in pan on rack. (Can be made 1 day ahead. Cover and store at room temperature.)

Peanut Butter Frosting:

1/2 cup butter, softened
1 cup creamy peanut butter
3 tablespoons milk, or as needed
2 cups confectioners' sugar

Place the butter and peanut butter into a medium bowl, and beat with an electric mixer. Gradually mix in the sugar, and when it starts to get thick, incorporate milk one tablespoon at a time until all of the sugar is mixed in and the frosting is thick and spreadable. Beat for at least 3 minutes for it to get good and fluffy.

Dark Chocolate Frosting:

2 2/3 cups Powdered Sugar
3/4 cup unsweetened cocoa
6 tablespoons Butter
1 tablespoon milk -- more if needed
1 teaspoon vanilla

Combine powdered sugar and cocoa in bowl. Cream butter with 1/2 cup of the cocoa mixture in another bowl. Alternately add remaining cocoa mixture and milk; beat to spreading consistency. Stir in vanilla.

~Bethany S.

Jello Cottage Cheese Salad

Whats a Mormon recipe blog without Jello Salad? :p I never ate this stuff because I thought it looked (and sounded) gross...until I was pregnant with Evie, then I ate it every single week because its soooooo good! Perfect for summer!

Orange Jello Cottage Cheese Salad

1 container Cool Whip, 8oz
1 container cottage cheese, 12oz
1 small box orange flavored jello, 3oz
1 can mandarin oranges, 11oz, drained
1/2 cup chopped pecans (optional for some, necessary for me!)
1 cup mini marshmallows (optional)

Scoop cool whip into your serving bowl, gently fold in cottage cheese, dry jello powder, nuts, and mini mallows. For best consistency, refrigerate for an hour before serving.

Strawberry- use sliced strawberries and strawberry jello (salad will be pink!)
Pineapple- use crushed pineapple, drained and pina colada jello (salad will be white!)

~ Bethany S.

Monday, May 19, 2008

Hot Fudge Topping

* 1 cup sugar
* 1 heaping Tbsp of cocoa
* just less than 1/4 tsp. salt
* 1 Tbsp Karo syrup
* 1/3 cup havy whipping cream
* just less than 1/4 cup milk

***Do NOT stir after it starts to boil!***

Cook to soft ball stage, then cover and let steam a minute.
Take off heat and add 1 tsp. vanilla and 1 Tbsp butter.

Sunday, May 18, 2008

Chicken and Broccoli Casserole

Just a simple casserole that my family likes.

1 large chicken breast, cooked and diced
1 cup rice + 2 cups water + 1 T butter - cook in rice cooker or on stove
2 small-medium heads broccoli, cut into florets and steamed or boiled
1 can cream of chicken soup
1/2 can (use soup can) milk
shredded cheese
french fried onions (optional)

In an 8-9 inch square casserole pan, layer rice, chicken, and broccoli. Mix soup and milk in a small bowl, then pour over the top. Sprinkle cheese over all. Cover and bake at 350 for 25 minutes or until heated through. Sprinkle french fried onions over the top for the last 5 minutes of baking time.

Sunday, May 11, 2008

Potato Cheese Soup

6-8 potatoes
1/2 yellow onion, chopped
broccoli, chopped (optional)
carrots, chopped (optional)
1 stick butter
6 T flour
1 cup milk

Cook potatoes and onion (and broccoli and carrots, if desired) in 8 cups of water until soft. In a small pan melt butter. Add flour, then remove from heat and stir to make a paste. Add milk and cook until very thick. Add this mixture to the pot. Finally add and stir until well blended and heated through:

2 cups shredded cheddar cheese
1/2 t garlic salt
1/4 t pepper
1 1/2 t salt
1/2 t seasoned salt
chopped cooked meat such as ham or bacon (optional)

Chicken Crescents (or Hot Pockets)

2 tubes refrigerated crescent rolls

2 cups chicken, cooked and shredded/diced
8 oz. package cream cheese
2 T dried minced onion
4 oz. fresh chopped mushrooms (optional)
garlic powder and seasoned salt to taste

bread crumbs

Mix filling ingredients together, adding chicken last. Separate dough into rectangles, firmly sealing diagonal perforations. Spoon 1/2 cup chicken mixture onto center of each rectangle. Pull 4 corners of dough to top center of chicken mixture, twist slightly & seal edges. Melt butter in one bowl, place bread crumbs in another. Roll each stuffed crescent in melted butter and then bread crumbs. Bake at 350 for 20-25 minutes. Serve with rice or mashed potatoes if desired.

Optional gravy (for pouring over crescents and mashed potatoes/rice):

1 can cream of chicken soup
1/2 cup chicken broth
1/2 cup sour cream

Stir all together in saucepan on medium heat until warmed through.

Tuesday, May 6, 2008

Chocolate Chip Coffee Cake

This is the best coffee cake I've ever had. My mom got it from a lady who made it a long time ago at a Relief Society function. I made it for book club once and everyone raved. I think it's the sour cream in the batter. And the chocolate chips...

1/2 cup butter or marg
1 c granulated sugar
2 eggs
1 t vanilla
2 cups flour
1 t baking soda
1 t baking powder
1/2 t salt
1 c sour cream

1/3 c brown sugar
1/4 c granulated sugar
2 t cinnamon
1 c chopped nuts
6 ounces chocolate chips

Cream butter and sugar in large bowl. Add eggs, beating after each addition. Combine dry ingredients in medium bowl then add to large bowl alternately with the sour cream. Add vanilla. Combine topping ingredients in separate bowl. Spread half of the dough in a greased and floured 9X13 pan. Cover with half the topping mixture. Carefully spread remaining dough on top. Sprinkle remaining topping over top of the dough. Bake at 350 for 30-35 minutes.

Sicky Buns

This is a yummy, easier alternative to cinnamon rolls.

1/2 cup marg or butter
1/2 cup brown sugar
1 t cinnamon
18-20 frozen rolls
chopped pecans

Layer some nuts, and then rolls on sprayed 9X13 pan. Warm margarine, brown sugar, and cinnamon until sugar dissolves. Pour mixture over rolls, plus more nuts, then cover with sprayed plastic wrap. Let rise until rolls are double in size. Bake at 350 for 25 minutes or until rolls are browned and done. Let cool a few minutes, then turn over onto large platter to serve. (I usually half the recipe, use a glass square pan, and turn over onto a large dinner plate.)

Banana Chocolate Chip Muffins

These are actually pretty healthy other than the chocolate chips.

1 cup all-purpose flour
1/2 cup whole wheat flour
1/4 cup wheat germ or ground flaxseed
2 t baking powder
1/4 t salt
2 ripe bananas, mashed (about 1 cup)
2 large eggs, beaten
1/2 cup packed brown sugar
1/3 cup canola oil
1/3 cup milk
1 t vanilla
1/2 cup mini chocolate chips (regular is fine too)

Preheat oven to 350. Grease (or coat w/muffin cups) muffin pan. Whisk together flours, wheat germ, baking powder, and salt in large bowl. Combine bananas, eggs, sugar, oil, milk, and vanilla in medium bowl. Pour liquid ingredients over dry ones; stir until moist. Spoon into prepared cups. Bake 15 minutes or until light golden and a toothpick inserted in center comes out clean.

Peanut Butter Cereal Bars

These are so easy and yummy (unhealthy), and great for summer when you don't want to turn on the oven as much to make treats.

1 C corn syrup
1 C white sugar (I sometimes use half brown, half white)
1 C peanut butter
8 C breakfast cereal (I use 2 cups each of Chex, Cheerios, Corn Flakes, and Rice Crispies. Actually I don't really measure at all. It's also great w/just Rice Crispies or just Corn Flakes, or any combination)
Chocolate chips (optional)

Bring 1 cup corn syrup and 1 cup sugar to boil in a big pot. Remove from heat and stir in 1 cup peanut butter until melted. Stir in cereal until well coated, adding chocolate chips if desired at the end. Spread in greased 9X13 pan, or, if you're doing just corn flakes, spread out on greased jelly roll pan.

Tuesday, April 29, 2008

Pacific Rim Marinade

3/4 C. soy sauce
1/2 C. dry sherry
3 T. cider vinegar
2 T. sesame oil
2 tsp. minced garlic
2 T. brown sugar
1 T. Fresh ginger (grated)
Combine all of the ingredients in a medium saucepan over medium-high heat. Stirring to dissolve the sugar. Bring to a boil, immediately lower the heat and simmer 10 minutes. Cool if using as a marinade. (You can also use this marinade as a sauce-- it's delicious on Jasmine rice). Serve HOT if using as a sauce.
Use as a marinade on pork, chicken or fish.

Hoisin Chicken Marinade

4 chicken breasts (boneless/skinless) or chicken tenders
1/2 lb. button mushrooms
1 C. oil
1/2 C. soy sauce
1/4 C. vinegar
2 T. honey
1 tsp. hoisin sauce
2 garlic cloves (finely chopped)
combine all ingredients and mix well. Cut chicken into 1" strips (or use tenders). Cover with marinade and marinade for 2-3 hours.

South of the Border Marinade

....for meat or poultry....
1 C. olive oil
1 orange juiced & zested
1 lime juiced and zested
2 T. Achiote Paste
1 T. fresh oregano (chopped)
1/4 C. fresh cilantro (chopped roughly)
1 T. ground cumin
1 T. Ancho chili powder
3 garlic cloves (crushed)
1 jalapeno chopped roughly (I usually don't add this).
Combine all ingredients and mix vigorously. Marinade for several hours or overnight.

Salsa Chicken Marinade

***my ABSOLUTE favorite marinade EVER***
4 chicken breasts
1 C. Pace Picante Sauce
1/2 C. Paul Newman's Italian dressing
Juice of 1/2 lg. lemon
Mix all together and marinade for several hours or overnight.

Crock-pot FAVORITES!

Here are some very easy, crock-pot recipes:
Note: these are all pork chop recipes, but I've tried a few with chicken breasts & they work great too!
Spray fry pan and crock pot with non-stick spray. Brown pork chops on both sides and salt & pepper (garlic salt, if desired).
Place each in crock pot as you top each with:
**Barbecue Style: One slice of lemon. Spread each chop with 1-2 T. brown sugar. Pour 8 oz. can of tomato sauce over all. Cook on high setting for 3+ hours or on low for 6 hours. Serve with baked potato or mashed potato or potato casserole.
**Hawaiian: One pineapple ring on each chop, then cover each with 1-2 T. brown sugar. Pour remaining pineapple juice over all (should be about 1/2 to 3/4 cup?). Cook on high setting for 3+ hours or on low for 6 hours. Serve with rice.
**Savory: One granny smith apple ring or apple sauce. Top with 1/4 c. golden raisins. Pour 1/2 c. apple juice over. Cook on high setting for 3+ hours or on low for 6 hours. Serve with couscous or rice.
**Mexican: Pour green chili sauce over and cook on high setting for 3+ hours or on low for 6 hours. (Also works well with a pork roast for chili verde, but cook about 5-6 hours.) Serve with corn or Spanish rice.
ANY of these can also be made in the oven. Place chops in a greased 9x13, cover with foil and bake at 350 degrees for 60-75 minutes.

Tuesday, April 15, 2008

Onion-Roasted Chicken & Vegetables

I was frantically searching for a new recipe or something different to make for dinner tonight. I forgot about this recipe, when I first moved out with friends this was the ONLY meal I could make, so I made it often and it was always a hit!!! I am making it tonight, so I thought I'd post it....
1 envelope Lipton Recipe Secrets Onion Soup Mix
1/4 cup Olive Oil
1/2 tsp. Lawry's garlic powder (w/ parsley)
4 chicken breasts
2 medium all purpose potatoes, cut into chunks
2 carrots, peeled and sliced
Preheat oven to 450 degrees. In a large plastic bag or bowl, add all ingredients. Close bag and shake, or toss in a bowl, until chicken and veggies are completely coated.
In a 13x9-inch baking or roasting pan arrange chicken and veggies-- discard bag.
Bake uncovered (basting halfway through) for 45 minutes or until chicken is thoroughly cooked and vegetables are tender.
Prep Time: 10 minutes (I LOVE that!!!!)
Cook Time: 45 minutes

Tuesday, April 1, 2008

Stir Fry

* Sliced petite sirloin steak (or chicken)
* 1 cup of diagonally chopped celery
* 1 onion sliced (leave in rings)
* 2 cups chopped broccoli
* 1 cup snow peas
* 1 and 1/2 cups beef broth (from granules)
* 3 Tbsp. soy sauce
* 1/2 tsp. pepper

***Use a Wok***
In 2 Tbsp of olive oil, brown the meat. Next fold in
veggies, add 1 and 1/2 cups beef broth, soy sauce, and
pepper.Cover with lid and for 10 minutes (to steam).
Take 2 Tbsp. cold water and corn starch...mix and then
add to the Stir Fry. Mix that in well. Serve over white
steamed rice.

Chicken Chalupas

* Flour Tortillas
* 3 Cups cooked chicken shredded
* 1 qt. sour cream
* 2 cans cream of chicken soup
* 12 Tbsp. salsa
* 2 lbs grated cheese

Mix together sour cream, soup, salsa, and about 1/3 of
cheese (this is the small mixture). Set aside 3/4 cups
of THIS mixture and then add 1/2 cup water to this. Then
add chicken and small can of green chilis (optional) to
the large mixture. Fill the tortillas (about 1/2 cup)
with the large mixture, roll and place in pan. Spread
the rest of the sauce (small mixture) over the tortillas,
then put the rest of the cheese on top. Bake @ 350 for
40 minutes!

***I usually half the recipe for my family***

Monday, March 24, 2008

FUN Fruit Dips

2 Yoplait lemon yogurts (small size)
1/2 container of cool whip
--blend together--
Zest lemon peel over the top of your finished product
8oz. Cream Cheese
1 container of Marshmallow (cream)
1/2 container of cool whip
1 lg. container of raspberry mountain high yogurt

Friday, March 21, 2008

Cheesy Potatoes

Our family FAVORITE!!
(9x13 pan)
8-10 medium sized potatoes
1 can cream of Chicken soup
1 16 oz. container of sour cream
1/2 cube of butter (or more)
2 cup grated cheese (I use cheddar)
1/2 cup chopped green onions if desired
salt and pepper
1 1/2 cup corn flakes (crushed)

Boil potatoes in jacket or cook in microwave. Peel when potatoes are cooled and then grate them.
Mix together in a large bowl the soup, sour cream, cheese, butter and onions and then stir in the grated potatoes until still very creamy.
Put in a buttered oblong dish and cover with crushed corn flakes (about 1 1/2 c. or more) that have been mixed with 6 T melted butter. Bake at 350 degrees for 30 minutes or until bubbly.

Potatoes can be made a day or two early and put in the refrigerator until ready to cook.

Pasta Basta

1 T. red pepper flakes
olive oil to cover bottom of pan
3 T. minced garlic
1 c. pine nuts
8 ½ oz. sundried tomatoes – julienne
1 ¼ c. calamata olives
3 oz fresh basil chopped
salt and pepper to taste
3 c. cooked chicken – sliced or cubed
1 lb. penne pasta cooked to al dente
12 oz. cheese tortellini cooked to al dente
½ lb. feta cheese
Cook red pepper flakes in enough olive oil to coat the bottom of a large pan over medium heat. The longer you cook – the hotter it gets. Be careful not to burn. Add garlic, pine nuts and tomatoes. Cook for a couple of minutes. Add olives and basil cook for a couple more minutes. Add cooked chicken and pasta. Add salt and pepper to taste. Top with feta cheese, toss and serve.With this recipe you are free to add more of what you like and less or none of what you don't. Play around with it - it is a family favorite copy-cat recipe from Oreganos.

Coconut Bread (best EVER)!

4 eggs
1 cup vegetable oil
3 cups flour
2 cups sugar
2 tsp. coconut extract
½ tsp. baking powder
½ tsp. baking soda
½ tsp. salt
1 cup buttermilk
1 cup flaked coconut
1 cup chopped nuts (optional)
Spray 3 small loaf pans with PAM. Beat eggs, then cream in the sugar, oil and coconut extract. Add flour and dry ingredients. Then add milk, coconut flakes and nuts (if desired). Beat well. This makes 3 small loaves. Bake for 45 minutes at 325°. (If you care to make one tube cake, bake for 1 hour and 20 minutes.) Loaves will be golden brown and cracked on the top.
1 cup sugar
½ cup water
2 Tbsp. Margarine or butter
1 tsp coconut extract
Bring all ingredients except coconut extract to a boil and boil for 5 minutes stirring constantly. Remove from heat and add 1 tsp. coconut extract.While the loaves are still warm (fresh from the oven) pour glaze over each loaf. Let them stand 4 hours. The glaze will be completely absorbed into the loaf and will leave the pan easily.

Homemade Baggie Ice Cream

1/4 c. sugar
1/2 tsp. vanilla
1 c. whole milk
3 c. ice
1/2 c. rock salt

Get a plastic sandwich bag and a quart size plastic bad. In the small bag, combine the sugar, vanilla and milk. Tightly seal the small bag. In the large bag put ice and rock salt. Put the small bag in large bag and gently shake and move bag for 5-10 minutes until the milk turns to ice cream. It will be soft. You can add syrups, fruit, sprinkles or whatever you want to make it yummier. Makes one individual serving!

Carrot Cake

Carrot Cake
(just in time for Easter)
2 cups flour
2 cups sugar
1 1/2 tsp soda
2 t. baking powder
2 t. cinnamon
1 1/2 c canola/vegetable oil
4 eggs
1 can crushed pineapple (8.5 oz)
1 t. vanilla
1/2 cup chopped nuts if desired
2-3 large carrots (2 cups grated carrots)
Grate carrots first, then cream sugar and oil, add eggs. Then add all the dry ingredients and vanilla. Stir in the carrots & crushed pineapple last.
(I can't remember if it should be drained or not! So, the first time, drain it and use 1/2. That way, you are 1/2 right or 1/2 wrong---couldn't hurt.)
BAKE at 350 degrees for 45 minutes to 1 hour...

Cream Cheese Frosting
1/4 c. soft butter
8 oz. soft cream cheese
2 c. powdered sugar
1 t vanilla
drops of milk or pineapple juice for creamier
Let butter and cream cheese warm to room temperature. Whip together and then add sugar, vanilla, and nuts.
Spread evenly on cooled cake.

f.y.i.-Usually I don't put nuts in the cake and add nuts only on part of the frosting to cater to those who don't like nuts---usually men. For a shower, I add nuts to cake and frosting!

Wednesday, March 12, 2008

Sweet Dinner Rolls

Yet another recipe slightly modified from allrecipes.com.

1/2 cup warm water (110 degrees F)
1/2 cup warm milk
1 egg
1/3 cup butter, softened
1/3 cup white sugar
1 t salt
2 3/4 cups all-purpose flour + 1 cup wheat flour (you could do all white if you want, but it tastes fabulous this way, I think)
2 1/4 t (or one .25 ounce package) active dry yeast
1/4 cup butter, softened

Place water, milk, egg, 1/3 cup butter, sugar, salt, flour and yeast in bread maker. Select dough cycle and press start.

When cycle finishes, turn dough out onto lightly floured surface. Divide in half, and roll each half into a 12 inch circle. Spread the 1/4 cup softened butter over both circles. Cut each circle into 8 wedges. Roll wedges starting at wide end (like crescents). Place point side down on ungreased cookie sheet. Cover with clean kitchen towel and let rise double.

Preheat oven to 375. Bake 10-15 minutes, until golden. I like to spread a little butter over the tops of the rolls when they come out of the oven, too.

Monday, March 10, 2008

Korean BBQ Chicken Marinade

We made this tonight at my parents' house...it was soooo good (we did it on the grill but it's good in the oven as well). Makes quite a bit of marinade. Could reserve some, thicken with corn starch, and use as a sauce to pour over chicken and rice.

1 cup white sugar
1 cup soy sauce
1 cup water
1 teaspoon onion powder
1 teaspoon ground ginger
2 cloves minced garlic
4 tsp hot chili paste (optional)

In a medium saucepan over high heat, whisk together all ingredients except chili paste. Bring to a boil. Reduce heat to low and simmer 5 minutes. Remove from heat, cool, and whisk in chili paste. Place chicken in mixture. Cover and let marinate in the fridge for at least 4 hours before preparing chicken as desired.

Friday, February 29, 2008

Chicken Tikka Masala

If you like Indian food, or are feeling adventurous, here's a recipe to try. We had it for dinner tonight and really enjoyed it. It comes from my sister-in-law's sister-in-law (I think).

1 1/2 Tbls. vegetable oil
1 medium onion, diced
1/4 tsp. salt
1 Tbls. (heaping) curry powder
1 can (12 to 14) ounces unsweetened coconut milk (In Asian section)
1 cup fresh diced OR canned diced tomatoes
2 Tbls. tomato paste
2 boneless skinless chicken breasts, cubed (uncooked)
1/2 cup packed fresh baby spinach

Heat oil in large skillet over medium heat. Add onion and salt. Cook until soft (6-7 min). Add curry and stir constantly for 1 minute. Stir in Coconut milk, tomatoes, and paste. Cook until thickened (5-6 min). Stir in chicken and cook about 6 minutes or until chicken is fully cooked. Stir spinach in and cook for a couple of minutes. Season to taste with salt. Serve over Jasmine rice.

This serves 4-6 people.

* Notes: This is not a hot spicy dish. I have very wimpy taste buds, so I used a little less than 1 T curry, but next time I'll put in the full amount. Also, Jeff has an aversion to the texture of onions, so if you have someone in your family like that, I recommend dicing the onion really, really small, and cooking it a little longer than the recipe says, to take all of the crunch out. I didn't have Jasmine rice--I'd like to try it sometime--but it was great over regular rice.

Monday, February 18, 2008

Quick Chicken Marinade

I found this chicken marinade on allrecipes.com and modified it slightly. We used it last night with grilled chicken breasts, and served it with vegetable stir fry and rice. I don't think I've ever had grilled chicken so tasty. It was delicious!

Allow chicken to marinade 4 hours or less (I did about 2 1/2-3), NOT overnight.

4 skinless, boneless chicken breast halves
2/3 cup olive oil
2/3 cup reduced sodium soy sauce (I used regular, but I was worried it would be too salty so I cut it down just a tad and added a little water to make the full 2/3 cup)
1/4 cup lemon juice
2 T liquid smoke flavoring
1/2-1 t dried mustard
2 t ground black pepper
2 t garlic powder

Mix all ingredients except chicken. Place chicken in a bowl and coat with marinade. Cover and marinate a maximum of 4 hours in the refrigerator.

Grill 6-8 minutes on each side or until juices run clear.

Friday, February 15, 2008

Almond Cream Cheese Pound Cake

1 pkg yellow cake mix
8 oz cream cheese (room temperature)
4 large eggs
1/2 C water
1/2 C sugar
1/2 C canola oil
1 tsp Mexican vanilla
1 tsp pure almond extract

Mix altogether. Pour into greased 10-inch tube pan (if possible). Bake at 350 degrees until cake is golden brown and springs back when lightly pressed with your finger, 35-40 minutes.
Cool 20 minutes.Invert onto cake platter.

Monday, February 11, 2008

Raspberry Almond Bars

Simple to make, but it's a layering proccess, so it takes a little time. I really enjoy these little treats and think they are very elegant, so I often make them for showers or nice events.

1 C flour
1/3 C marg. or butter, softened
1/4 C firmly packed brown sugar
*Combine ingredients and mix well. Press into ungreased 9" square pan (or similar dimensions like 7 x 11). Bake 375 for 8-10 min.

1/2 C raspberry jam
*Carefully spread jam over base; cool slightly.

1/2 C flour
2/3 C sugar
1/2 C marg. or butter, softened
1/2 t. almond extract
2 eggs
*Combine ingredients and blend until smooth. Spread gently over jam. Bake 375 for an additional 25 min. or until light brown. Cool completely.

3/4 C powdered sugar
2 T. marg or butter, softned
1/2 t. almond extract
1-2 t. milk
*Combine, adding enough milk for icing to spread easily, blend until smooth. Spread on cooled bar.

ALMOND TOPPING: (if desired)
*Top with 1/4 C sliced almonds, toasted. Cut into 36 bars.
NOTE: To toast almonds, spread on cookie sheet; bake 375 for 5-10 min.

Sunday, February 10, 2008

Chicken Chardon

I LOVE this chicken. (But if you don't like mushrooms, don't bother.)

4 chicken breasts (boneless, skinless)
1 egg
salt and pepper
2 t garlic powder
1 cup Italian-seasoned bread crumbs
1/2 cup parmesan cheese
1 cup butter
1 t parsley
1 T lemon juice
1/2 lb. mushrooms, sliced

In a small bowl, beat egg, salt and pepper, and 1 t garlic powder. In another bowl, mix together crumbs, 1/2 t garlic powder and parmesan cheese. Dip each piece of chicken in egg, then roll in crumb mixture. Arrange in 9X13 pan (I usually coat with foil first to cut down on clean up time).

Melt butter with 1 t garlic powder, lemon juice and parsley. Pour half over chicken. Bake 25-30 minutes at 375. While the chicken is baking, combine remaining butter, mushrooms, and remaining bread crumbs. After removing chicken from oven, cover with mushroom mixture and return to oven for 10 minutes.

Greek Rice Pilaf

This is the rice we made with our Greek Christmas dinner. It's a great side dish with meat or fish. It does kind of have an interesting/different taste, but to me it's a good kind of different.

1 1/2 cups rice (uncooked)
1-2 T olive oil
1/2 cup onion, minced
1 small stalk celery, chopped
1/2 t salt
1/2 cup sunflower seeds or pine nuts
black pepper to taste
2 T lemon juice
1/4 cup fresh minced parsley (or used dried and cut amount way down)
1 T dried mint

Cook rice in rice maker or on stove top. Heat the olive oil in a large skillet. Add onion, celery, and salt, and saute until tender, 5-8 minutes. Add the pine nuts, pepper, and garlic, and saute another 5 minutes. Mix in the rice, lemon juice, and herbs.

Saturday, February 9, 2008

Seven Minute Frosting

Place in top of double boiler:
(Don't have a double boiler? Neither do I. Just hold a saucepan over a larger pan of boiling water, but not touching the water.)

2 unbeaten egg whites

1 ½ cups sugar

2 teaspoons light corn syrup

1/3 cup cold water

Dash of salt

Beat for 1 minute at low speed. Cook, beating constantly, till frosting forms stiff peaks, about 7 minutes. Don’t overcook. Remove from heat. Add:1 teaspoon vanilla (use clear vanilla if you are leaving it white) Add coloring, if desired.Beat till of spreading consistency, about 2 minutes.

Sunday, February 3, 2008

Mrs. Fields Choc. Chip Cookies

* 1 cup brown sugar
* 1 cup white sugar
* 1 cup butter (real butter)
* 2 eggs
* 1/2 tsp. salt
* 1 tsp. soda
* 1 tsp. vanilla
* 1 tsp. baking powder
* 2 and 1/2 cups flour
* 2 and 1/2 cups oats
* Any amount of milk choc. cips
* walnuts optional

Cream sugars and butter. Add eggs and beat well.
Add salt, soda, baking powder, and vanilla...mix
well. Next add in the flour and oatmeal. Mix in
the milk choc. cips. Nuts if you choose to add them.
Bake @ 400 degrees for 8-9 minutes!
Makes 4 dozen cookies.

Sunday, January 27, 2008


**Recipe may be halved**
2 cups butter
24 oz . Chocolate chips
4 cups flour
2 cups brown sugar
2 tsp. Soda
1 tsp. Salt
2 cups sugar
1 8 oz. Hershey Bar (grated)
5 cups blended oatmeal
4 eggs
2 tsp. Baking powder
2 tsp. Vanilla
3 cups chopped nuts (your choice)

Measure oatmeal, and blend in a blender to a fine powder. Cream the butter and both sugars. Add eggs and vanilla, mix together with flour, oatmeal, salt, baking powder, and soda. Add chocolate chips, Hershey bar, and nuts. Roll into balls, and place two inches apart on a cookie Sheet. Bake for 10 minutes at 375 degrees. Makes 112 cookies.

Tuesday, January 22, 2008

Ashley's Cinnamon Rolls

1 c. milk
1 egg beaten
4 T. water
4 T. melted butter
½ pkg. Vanilla instant pudding
4 c. flour
1 T. sugar
½ tsp. salt
1 ¼ tsp. yeast

Put through dough cycle of bread maker adding wet ingredients first. Remove dough and kneed for a few minutes. Roll out to large rectangle, and add

½ c. softened butter
2 c. brown sugar
3 tsp. cinnamon

Spread butter over dough, then sprinkle sugar/cinnamon mixture over that. Roll and cut into ½ -1 inch slices (I use string to slice, it's so much easier) and place on greased 9x13 pan. Rise until doubled in a warm place for approx. 45-1 hour. Bake at 350 for 15 minutes.

Cinnamon Roll Frosting (you might want to double this recipe):
1 tsp. milk
1 ½ c. powdered sugar
4 T. softened butter
1 tsp. vanilla

Ruth's Casserole

Named for my late Great Aunt Ruth, who used to serve this all the time. It's kind of like a stew version of Shepherd's Pie.

1 lb ground beef
2 large or 3 small potatoes
2 cans tomato soup
1 can green beens

Cook potatoes in oven or microwave, whichever you prefer, until soft. Peel and slice into bite sized chunks. Brown ground beef with a little garlic, drain fat. Add tomato soup, potatoes, and can of green beans (my mom doesn't drain the beans. I drain them about halfway. Totally up to you). Let simmer for a few minutes on the stove. Add salt, pepper, and garlic powder to taste.

Monday, January 21, 2008

Almond Danish Swirls

We had these at my baby shower and they were really fantastic. The recipe is by Paula Deen and I just grabbed it from here to share with you all. Enjoy!

6 oz cream cheese, softened
1 teaspoon almond extract
1/2 cup confectioner's sugar
1/2 cup slivered almonds, finely chopped
2 8oz cans refrigerated crescent dinner rolls
1 egg white
1 teaspoon water

1/2 cup confectioner's sugar
4 teaspoons milk
1/2 teaspoon almond extract

In a small bowl, beat the cream cheese, almond extract, and sugar until fluffy. Fold half of the chopped almonds into the cream cheese mixture. Separate 1 can of dough and assemble into 4 rectangles. Firmly press the perforations to seal. Press or roll each piece of dough to form a 7 by 4-inch rectangle, and spread each with about 2 tablespoons of the cream cheese filling to within 1/4-inch of the edges. Starting at the short end, roll each rectangle tightly into a cylinder. Repeat with the other can of dough and remaining filling.

Place on a plate, cover with plastic wrap, and chill until firm, about 30 minutes.

Preheat the oven to 350 degrees F while the rolls are chilling.

Remove from the refrigerator and cut each roll into 4 slices. Place 1/2-inch apart on ungreased baking sheets. In a small bowl, combine the egg white with 1 teaspoon water. Brush over the swirls. Sprinkle with the remaining chopped almonds. Bake for 18 to 20 minutes, until light brown.

While the swirls are baking, combine the glaze ingredients in a small bowl. Cool the swirls for 3 minutes on wire racks placed over a sheet of waxed paper. Drizzle the icing over the warm swirls.

Sunday, January 20, 2008

Steak Marinade

This recipe came to us from Aaron's mom and it's good enough to have saved tough/overcooked/bad cuts of steak for us numerous times. And when it's on GOOD steak, it's really phenomenal. Melody, I saw that you asked for chicken marinades, maybe with Montreal Chicken seasoning this could work? It might be worth a try!

1/2 cup olive oil
1/4 cup soy sauce
4 teaspoons Montreal Steak Seasoning
2 lbs steak

Mix first 3 ingredients in large plastic bag or glass baking dish. Add steak and turn to coat. Refrigerate 30 minutes or longer (we usually let it marinate for at least a couple hours, preferably over night). Remove steak and discard marinade. Grill.

Saturday, January 19, 2008

Baked German Pancakes

For me, this is a lot faster than regular pancakes or waffles, and the kids both like it, which is pretty much the definition of a good recipe these days!

4 eggs
1 cup flour
1 t salt
1 cup milk
3 T margarine

Preheat oven to 425. Place margarine in a 9X13 pan; put it in the preheating oven to melt. In a bowl, mix flour and salt, then whisk in milk, then eggs. Take pan out of the oven, and pour mixture over melted butter. Bake for 15 minutes, or until the edges of the pancake start turning very dark brown. Take out, cut in squares and serve with maple syrup.

*Notes: The original recipe calls for 6 eggs, but it's too eggy for me, so I cut it down. I also cut down the margarine by 1 T from the original recipe. When the pancake bakes, it will puff up and get really big, then fall kind of flat after you pull it out. That's normal!