Erika's Sweet Tooth

Taco Pasta

2012-01-23T19:57:00.003-09:00

Taco Pasta

1 Lb. ground turkey or beef
1 pkg. taco seasoning
1 can mild Rotel (diced tomatoes with green chiles)
3 - 4 c. water or low-sodium beef broth
1 1/2 - 2 c. small pasta
2 Tbl. butter
2-3 Tbl. flour
1 c. milk
1 1/2 c. Cheddar cheese, grated
salt and pepper, to taste
chopped cilantro, for garnish, opt.

Brown ground meat in large saucepan over medium heat. Add taco seasoning, undrained Rotel, water or beef broth and uncooked pasta. Reduce heat and cover. Simmer 12-14 minutes or until pasta is tender, stirring occasionally. If the liquid has all been absorbed and the pasta is still not done, add more liquid. In a separate saucepan, melt butter; add flour and stir until a thick paste forms. Cook a few minutes to allow the flour flavor to cook out, stirring occasionally. Slowly whisk in milk and stir until thickened. Remove from heat and stir in the grated cheese until smooth. Season with salt and pepper. Pour sauce mixture into pasta and stir to combine. Cook a few minutes or until reaches desired thickness. Garnish with cilantro, if desired. Serves 4.

Pumpkin Apple Streusel Muffins

2012-01-23T08:49:00.001-09:00

Pumpkin Apple Streusel Muffins

2 1/2 c. flour

2 c. sugar

1 T. pumpkin pie spice

1 t. baking soda

1/2 t. salt

2 eggs, lightly beaten

1 c. pumpkin

1/2 c. vegetable oil

2 apples, peeled and finely chopped

To make muffins, combine dry ingredients in bowl. In a second bowl, mix remaining ingredients in bowl. In a second bowl, mix remaining ingredients. mix wet and dry ingredients until moist. Spoon batter into prepared muffin tins. Top with streusel topping. Bake at 375 degrees for 18-20 minutes. Makes 18-24 muffins.

Streusel Topping

2 T. flour

1/2 t. cinnamon

1/4 c. sugar

1 T. butter

Mix together until crumbly.

I LOVE these muffins! This is one of my top favorites.

Bar-B-Que Spareribs

2012-01-15T23:05:00.001-09:00

5-6 lbs. spareribs

Salt & Pepper

1 onion, sliced

1 c. packed brown sugar

2 (10.75 oz) cans tomato soup

1 (8 0z) can tomato sauce

1/4 c. vinegar

1 T. Worcestershire sauce

3/4 c. water

2 t. cinnamon

1 t. chili powder

Place meat in a 9 x 13" pan; sprinkle with salt and pepper. Place onion slices on top and sprinkle brown sugar over the onion. In a large saucepan, combine soup, tomato sauce, vinegar, Worcestershire sauce, water, cinnamon, and chili powder; hear just until warm. Pour over meat and bake at 350 Degrees for

3-4 hours.

This was a pretty soupy mixture, so don't think of it as a thick gooey BBQ type of ribs. They were still really good though. My family all commented on how they like the hint of cinnamon.

Walkabout Onion Soup

2012-01-15T23:00:00.002-09:00

(Outback Steakhouse Clone: Walkabout Onion Soup)

3 T. butter

2 c. yellow sweet onions, thinly sliced

1 (15 oz.) can chicken broth

2 chicken bouillon cubes

1/4 t. salt

1/4 t. fresh-ground pepper

3 T. butter

3 T. flour

1 1/2 c. whole milk

1/4 t. salt

1/4 c. velveeta (cubed, compressed in measuring cup)

Cheddar cheese, shredded (for garnish)

In a 2-quart saucepan, cook 3 T. butter and sliced onions over low to medium heat, stirring frequently until soft and clear but not brown. Add chicken broth, chicken bouillon cubes, salt, and pepper; stir until completely heated through. In a small saucepan, melt 3 T. butter. Stir in flour. Cook on medium heat until the flour turns thick and comes away from the sides of the saucepan. Pour in milk a little at a time, stirring constantly; add salt. Mixture should thicken and become like thick pudding; stir constantly, taking care not to let mixture lump. Remove from heat. Stir white sauce and velveeta into chicken soup. Simmer on medium-low heat until the cheese is melted and all ingredients are blended, stirring constantly. Turn temperature to warm and let simmer for additional 30-45 minutes. Garnish each serving with shredded cheddar cheese. Serve with warm bread. Makes 4 servings.

This is such an amazing soup. I don't know if I was extra hungry, or if it was really that good, but WOW! Next time the only thing we will change is the serving size (by doubling it). This currently only makes about 4 servings.

Cream Of Mushroom Roast Beef

2012-01-11T16:50:00.000-09:00

Cream Of Mushroom Roast Beef

1 {4 lb.} beef roast

2 (10.75 oz) cans cream of mushroom soup

1/2 can water

1 env. onion soup mix (Lipton)

Throw everything in a slow-cooker and cook on low for 8-10 hours.

Be sure to save the soup & dripping for gravy.

Guymon's Ultra Mega Nachos

2012-01-11T16:44:00.002-09:00

Guymon's Ultra Mega Nachos

12 inch pizza pan or similar baking sheet

1 large bag of tortilla chips

1 large can refried beans

Seasoned Taco Meat

1 small onion

1 bag of shredded cheese

1 jar jalapeno slices or finely chopped fresh jalapeno

Instructions

Cover the baking sheet with tortilla chips.
Spoon clumps of refried beans onto the chips.
Chop the onion and sprinkle the onion chunks over the chips.
Cover the chips with your favorite shredded cheese.
Add the taco meat.
Top it off with some jalapeno slices.
Preheat the oven to 350 degrees.
Place the sheet into the oven and bake for 20 minutes.

Serving Suggestions

Consider serving with the following toppings:

Guacamole
Sour Creme
Salsa
Tomatoes

Orange Cream Jell-O

2012-01-11T16:39:00.003-09:00

Orange Cream Jell-O

2 (6 oz.) pkgs. orange gelatin

2 c. boiling water

2 c. orange soda

2 envs. whipped topping mix (Dream Whip), whipped

2 (11 oz.) cans Mandarin oranges, drained

1 (20 Oz.) can crushed pineapple, undrained

In a large bowl, mix gelatin, boiling water, and orange soda. Cool in the refrigerator for 20-30 minutes. Prepare Dream Whip according to package directions. Once gelatin is cooled, but not firm, whisk in the whipped topping, mandarin oranges, and crushed pineapple. Pour into a bundt pan and refrigerate until firm. Turn out onto a serving plate.

This tastes just like a orange "Dreamsicle".

Camp Brown Bread

2012-01-11T16:31:00.002-09:00

2 c. whole wheat flour

1 c. white flour

2 t. baking soda

1 t. salt

2/3 c. packed brown sugar

1/4 c. molasses

2 c. buttermilk

Preheat oven to 350 degrees. Grease and flour a 9 x 5 inch loaf pan, knocking out excess flour. In a large bowl, whisk the whole-wheat flour, white flour, baking soda, salt, and brown sugar. Mix in molasses and buttermilk until just combined. Pour batter into prepared pan. Bake for 40 minutes (I had to cook it a lot longer then this), or until done. Cool on a wire rack for 5 minutes, and then remove from pan. Cool completely before slicing.

Mike LOVES this bread.

I think it's a great breakfast bread served warm!

Ward Cookbook Broccoli Cheese Soup

2012-01-11T16:16:00.001-09:00

Ward Cookbook Broccoli Cheese Soup

1/2 c. butter

2 {16-oz. pkgs}. frozen chopped broccoli

1 large {49 1/4 oz}. can chicken broth, (reserve 1 c. broth for later in the recipe)

1 lb. loaf Velveeta cheese

2 cups heavy cream

1 T. garlic powder

2/3 c. cornstarch

1 c. cheddar cheese, shredded

Optional: 3 Roma tomatoes, chopped

In a stockpot, melt butter over medium heat. Cook onion in butter until softened. Stir in broccoli and cover with all but 1 cup of the chicken broth. Reserve the cup of chicken broth for later. Simmer until broccoli is tender, 10-15 minutes. Reduce heat. Cube cheese very finely or melt it before adding it to the soup so it doesn't stick to the broccoli. Stir in cheese until melted. Stir in cream and garlic powder. In a small bowl, stir cornstarch into 1 c. broth until dissolved. Stir into soup; cook, stirring frequently, until thick. Sprinkle each serving with shredded cheese and tomatoes.

Eggnog French Toast

2012-01-11T15:04:00.000-09:00

Eggnog French Toast

Original Recipe Can Be Found HERE

4 eggs, beaten slightly

1 1/2 cups eggnog

1 tablespoons ground cinnamon

1 teaspoon pumpkin pie spice

12 slices French bread

Directions:

1.	Whisk the eggs. eggnog, cinnamon, and pumpkin pie spice together in a mixing bowl until well blended. Pour the mixture into a shallow dish.
2.	Preheat an electric skillet to 300 degrees F (150 degrees C). Lightly grease the skillet.
3.	Dip one slice of bread at a time into the eggnog mixture, being sure to coat each side of the bread thoroughly.
4.	Place the prepared bread slices into the preheated skillet, and cook, turning once, until golden brown on each side. Place cooked slices on a serving plate and cover with foil to keep warm until all French toast is cooked. Serve immediately. I've wanted to try this recipe for quite some time. I finally found the time (and left over Eggnog) to make this. It was good, but I made some modifications. First of all, it had only 2 eggs, so I changed the recipe to 4. Also, it seemed to have A LOT of Eggnog. Next time I think I'll adjust that too. It made the bread quite soggy. My only other complaint is that I wish it had more of the Eggnog flavor. But over all it was still pretty good.

Old Fashioned Cream Of Tomato Soup

2012-01-03T00:13:00.002-09:00

Old Fashioned Cream Of Tomato Soup

2 (32 oz.) cans diced tomatoes

1 (9 oz.) can chicken broth

2 T. unsalted butter

2 T. onion, chopped

Pinch of baking soda

2 T. sugar

2 c. heavy cream

Combine tomatoes, chicken broth, butter, onion, soda, and sugar in a large saucepan over medium-high heat. Heat until just boiling, then reduce heat and simmer for 1 hour. Heat the heavy cream in the top half of a double boiler until warm. Add cream to hot tomato mixture and stir until well combined. For a spicy alternative, add a can of tomatoes with chiles (Rotel)

Makes about 2 quarts.

We like a little bit of spice to ours, so used one can of rotel, and it was just right :)

Next time I don't think I'll add as many tomatoes as it calls for. It was a little much.

Other then that it is a must try... we L♥ved it!

Cutler's Gingerbread Cookies with Buttercream Frosting

2011-12-29T10:26:00.002-09:00

Original Recipe From A Bountiful Kitchen

Cutler's Gingerbread Cookies with Buttercream Frosting

1/2 cup butter
1/2 cup margarine*
1 cup sugar
1 egg
1 cup molasses (We like Grandma's brand)
1/2 teaspoon slat
1 1/2 teaspoon baking soda
1 tablespoon ginger
1 1/4 teaspoon cloves
1 1/4 teaspoon cinnamon
4 1/2 cups cake flour (more if needed, so it's not too sticky)**

Cream butter, margarine and sugar. Add egg and molasses and stir until combined.
Mix dry ingredients together and gradually stir into the molasses mixture.
Chill dough for about 1-2 hours. Chilling the dough makes it easier to handle if rolling dough out to make cut out cookies.
When ready to bake, scoop the dough, using an ice cream or large cookie scoop.
Drop onto a parchment lined baking sheet, about 6 per sheet.
Bake at 350 degrees for about 8-10 minutes. Cookies are done when top is crackled and middle no longer looks wet or shiny.
This dough may be used to make gingerbread men.

Tips:
-*You may also use all butter, a combination of butter and margarine, or a cup of butter flavored Crisco.
- If desired, roll the dough in sugar before baking.
-**Cutler's uses a commercial cake flour. If you use all purpose flour, start with 4 cups of flour, and add more flour as needed to produce a dough that is not too sticky.

Cutler's Buttercream Frosting:

1 cup butter, room temperature
4 cups powdered sugar
1 teaspoon vanilla

Milk to thin out the frosting

Beat the butter and the powdered sugar together until smooth in a large bowl, or a mixer with the paddle or whisk attachment. Add vanilla. Beat well. Add milk, a tablespoon at a time until the frosting is at desired consistency. Continue beating until smooth.
Frost the cooled cookies.

Roasted Potatoes With Pappers And Onions

2011-12-09T12:31:00.001-09:00

Original recipe can be found HERE

1 1/2 to 2 pounds fingerling potatoes or red skin baby potatoes

1 small red bell pepper, seeded and cut into thin strips

1 Italian mild green pepper, cubanelle, seeded and thinly sliced

1 medium yellow skinned onion, thinly sliced

4 large cloves garlic, cracked away from skin

1 teaspoon crushed red pepper flakes

1/4 cup tablespoons extra-virgin olive oil, divided

Coarse salt and pepper

Preheat oven to 500 degrees F.

Cut fingerling potatoes into halves or quarters, depending on thickness of fingerlings -- thin, small fingerlings may also be left hole, larger potatoes should be quartered to speed cooking process. If you are using small red potatoes, halve or quarter them in the same way.

Cover a large cookie sheet with foil. Place potatoes on cookie sheet. Combine with peppers and onions, garlic and crushed red pepper flakes. Coat the potatoes, peppers and onions with extra-virgin olive oil just enough to coat vegetables in a thin layer, 2 to 3 tablespoons. Season liberally with salt and pepper. Place potatoes in the oven and roast 20 to 22 minutes, until potatoes are just tender and peppers and onions are crisp at edges. Toss mixture with tongs, turning the potatoes after 15 minutes. When the potatoes are cooked, transfer them to a serving dish and peel the foil off the cookie sheet and discard for super-quick clean up!

Church Ladies Buttermilk Chocolate Cake

2011-11-12T20:46:00.001-09:00

2 c. flour

2 c. sugar

2 sticks butter or margarine

4 T. cocoa powder

1 c. water

1/2 c. buttermilk

1 t. vanilla

1 t. cinnamon

1/4 t. salt

1 t. baking soda

2 large eggs

Frosting (Recipe below)

Preheat oven to 400 degrees. Combine flour and sugar. Heat butter, cocoa and water in saucepan; bring to a boil. Pour over dry ingredients; mix. Pour into 13 x 9 inch pan. Bake 20 minutes.

Frosting:

1 stick butter or margarine

4 T. cocoa powder

5 T. milk

1 t. vanilla

1 c. chopped pecans

1 (16 oz) box powdered sugar

1/4 t. cinnamon

Before cake is done, combine butter, cocoa, and milk in a saucepan. Heat until butter is melted. Remove from heat, add remaining ingredients. Keep warm.

I LOVE this recipe. It's my all time favorite cake brownie recipe.
I actually make this in a large jelly roll type pan. They seem last a little longer.

Flaky Buttermilk Biscuits

2011-11-12T20:42:00.001-09:00

2 c. all-purpose flour

4 t. baking powder

1/2 t. salt

2/3 c. shortening or margarine

3/4 c. buttermilk

Heat over to 425 degrees. In a large bowl combine flour, baking powder and salt. Cut in margarine until crumbly. Stir in buttermilk just until moistened. Turn dough onto lightly floured surface; knead until smooth about 1 minute. Roll out dough to 3/4 " thickness. Cut into 8 (2 ") biscuits. Place one inch apart on cookie sheet. Bake for 10-14 minutes or until lightly browned. Yields; 8 biscuits.

Bayou Blast Seasoning

2011-11-12T20:25:00.001-09:00

Emeril's Essence (Bayou Blast) Seasoning Recipe

2 1/2 T. Paprika

2 T. Salt

2 T. Garlic Powder

1 T. Black Pepper

1 T. Onion Powder

1 T. Cayenne Pepper

1 T. Dried Oregano

1 T. Dried Thyme

This is a great way to spice up any chicken dish! This seasoning is used in one of my favorite pasta dishes..which you can find here Bayou Chicken Pasta.

Black Bean Soup With Sausage

2011-11-05T18:46:00.002-08:00

October Recipe Club: Soups Submitted By: Danielle Bodmer

2 cans (15 oz) black beans, drained

1 1/2 c. chicken broth

2 c. water

1 c. chopped onion

1 c. chopped celery

1 c. chopped carrots

4 cloves garlic, minced

1 t. coriander

1/4 t. salt

1/4 t. red pepper

8 oz. polish sausage, chopped

Sour Cream

Snipped Parsley

In a large pan, combine beans, broth, water, vegetables, & spices. Bring to boiling; reduce heat. Cover & simmer 15 minutes. Add sausage & heat through. Garnish with sour cream and parsley.

Refrigerator Bran Muffins

2011-10-25T13:44:00.002-08:00

Refrigerator Bran Muffins

Original Recipe from Stressed Spelled Backwards

Makes 48 muffins

Ingredients:
4 cups what bran flakes
2 cups bran buds
2 cups boiling water
4 cups buttermilk
1/2 cup butter, melted
1/2 cup applesauce
2 cups sugar
4 eggs
1 teaspoon vanilla extract
5 cups freshly ground wheat flour
4 teaspoons baking soda
1 teaspoon salt

Directions:
In a large bowl pour boiling water over wheat bran flakes and bran buds, and mix well. Stir every few minutes while the mixture cools to room temperature. Add buttermilk, melted butter, applesauce, sugar, eggs and vanilla and mix well. Add wheat flour, baking soda and salt. mix well to combine all the ingredients.

The batter can be covered and kept in the refrigerator (we divided these into ziplock bags). To bake, scoop the batter into greased muffin tins, Fill 3/4 full. Bake at 375 degrees F for 14-16 minutes.

My kids eat these like they're cupcakes (can't say I blame them). These are FABULOUS!
(Although..next time I think I'll add a few raisins... just to mix things up.)
If nothing else, eat these little guys if you need a little "regularity" in your life. :)

Erika's Macaroni Bake

2011-10-04T19:17:00.000-08:00

1 lb. dry macaroni

Cook noodles according to package directions. Drain water.

Cook ground beef and onion together until cooked thoroughly. Drain any extra grease.

1 1/2 lbs. Ground beef
2 Tbls. Dry onion

Saute garlic (to taste) in a little oil or butter

Puree 1 (28 oz) can whole tomatoes

In a large bowl add:
1 can corn (drained)
1 (10.75 oz) can tomato soup
(about 12 oz.) Cottage Cheese

Then Add:
The above ingredients
2 cups shredded cheese
Salt & Pepper to taste
Garlic Salt to taste
Sugar to taste

Add about a handful of mozzarella cheese on top. Bake at 400 degrees for about 30-40 minutes (or until warmed and cheese is melted).

This is one of those..."Add a little of this, and a little of that" recipes. I just kept adding ingredients until it tasted good. So please don't follow this recipe exactly...just do what tastes good!

Crockpot Italian Chicken

2011-10-03T07:31:00.002-08:00

Recipe from The Girl Who Ate Everything

4 chicken breasts

1-2 packets dry Zesty Italian dressing

1 (8 oz) package cream cheese, softened

1-2 cans cream of chicken soup (depending how cream cheesy you want it)

Place the chicken in a crockpot and sprinkle Italian dressing over it. Combine cream cheese and cream of chicken soup in a small pot over low heat and pour over chicken. Cook on low for at least 4 hours. You can leave it in there all day. Once chicken is done you can leave the chicken breasts whole, cube it, or even shred it.

I've tried something similar to this before and loved it, but for some reason this particular batch seemed to be a little overdone (I cooked it for 4 hours on low). Next time I think I'll add more soup and a litle milk or something. Don't get me wrong, it's great if it's done right.

Russian Refresher (AKA Mormon Tea)

2011-10-02T11:45:00.001-08:00

Adapted From Rogers Family Recipes

2 c. Tang

3 oz. presweetened lemonade mix (Country Time Lemonade Drink Mix)

1 1/3 c. sugar

1 tsp. cinnamon

1/2 tsp. ground cloves

Mix all together and store in an airtight container.

To make: Add 4 tsp. to small cup or mug of hot water.

This resembles a mock citrus hot cider wassail (but without the work). This is great to have on hand during the chilly fall and winter months. We just mix it up and put in a large ziplock bag.

Homemade Hot Chocolate Mix

2011-10-02T11:38:00.000-08:00

1 (1 lb) Bottle Coffee Creamer

1 (2 lb) can Nestles Chocolate Drink Mix

2 c. Powdered Sugar

1 (8 qt) Box Of Dry Milk (10 2/3 c.)

For Individual Servings:

Pour 1 c. boiling water over 1/4 c. of hot chocolate mix. Stir.

(Makes about 60 c.)

Enjoy this wonderful, hot, creamy, chocolaty drink. Be prepared to mix it in a large container, as this makes A LOT!

Creamy Chicken & Noodles

2011-09-29T00:04:00.002-08:00

Original Recipe From The Changeable table (she provides a GREAT step by step picture tutorial)

5 cups hot water
2 Tbs Chicken Soup Base (I use “Better Than Bouillon”)
2 cups chopped carrots
2 cups chopped celery
1/2 cup chopped yellow onion
2 cans condensed cream of chicken soup
1 can evaporated milk (11 oz)
2 cups cooked, diced chicken
4 cups Grandma’s Homestyle Egg Noodles (or equivalent)

Directions:
Heat hot water and chicken soup base together as you chop vegetables.
Add vegetables and bring to a boil.
Add egg noodles, bringing to a boil once again.
Allow to simmer until vegetables and noodles are tender.
You will notice the chicken flavored liquid has reduced significantly.
Add the cream of chicken soup and the evaporated milk.
Stir until completely combined. Allow to simmer till flavors blend.
Makes 2-1/2 quarts, or ten 1-cup servings.

What a wonderful fall dish. Perfect for those crisp Autumn nights.

This seems more like a thick and creamy soup then a dish. But a yummy one at that!

EZ White Bread

2011-09-28T23:53:00.003-08:00

Original Recipe From Everyday Food Storage

1 1/8 cups warm water
1 3/4 – 2 tsp active dry yeast
2 Tblsp sugar (you can use a little more sugar if you like your dough a little sweeter)
3 cups flour
1 Tblsp vital wheat gluten
1 tsp salt
2 Tblsp nonfat dry milk
1 1/2 Tblsp butter/margarine or oil
1/4 cup potato flakes

Add the ingredients in the order listed into a mixer bowl (like a kitchen-aid) with a dough hook attachment and mix on low for 10-12 minutes. Or mix it on the dough cycle in your bread machine.
After all the mixing is complete, if the dough still seems too gooey and you are unable to handle it, add 1 Tblsp flour at a time, and mix after each addition until the dough is manageable with your hands.

Let rise 45 mins -1 hour, punch down and use to make bread, cinnamon rolls, cookie sheet pizza, rolls, or anything else you can think of! Let rise after you have made your creation and bake according to the direction of the recipe you are making.
If you are making it into bread, form into a loaf at this time, place in a loaf pan, let rise in a warm place 45 min -1 hour and bake 375 degrees for 20-25 minutes until golden brown and sounds hollow when lightly tapped.

If you are making this recipe in a bread machine. Follow your bread machine’s directions and add the ingredients in the order listed in their recommendations. (only one loaf will fit in a bread maker)

This bread reminds me of one of my favorite Utah breads...Grandma Sycamore's {What we call..."Granny Bread" in our household}. Living in Alaska you can't find any bread that even comes close. But when I tried this white bread recipe, it was as close as you can get. :)

It's also recommended to add all the dry ingredients into a large ziplock bag, and store in the refrigerator for easy use next time.

*Please remember this recipe is only for 1 loaf. You'll want to double it....believe me!*

Bacon Cheeseburger Soup*

2011-09-23T20:40:00.005-08:00

Love this recipe and want to add it to your collection?How does it work?

1.Simply click on the picture to enlarge it
2.Right click and "save picture as"
3.Open saved file (you can open in your favorite Photo Editing Program if you need to re-size accordingly. Please remember the larger you make the file, the more pixelated it will become. This is currently sized to print as a 4 x 6 @ 150 dpi)
4.Print

Original Recipe Found HERE at Mamas Southern Cooking (which includes a Great picture tutorial)

BACON CHEESEBURGER SOUP

1 pound lean ground beef
1 pound bacon
1 medium onion, chopped
1 carrot, chopped
2 stalks celery, chopped
1 teaspoon salt
1/2 pepper
1 teaspoon dried basil
1 Tablespoon fresh parsley, chopped
4 cups chicken broth
4 cups potatoes, cut into ½ inch cubes
1/2 of a stick (4 tablespoons) of butter
1/4 cup flour
1 1/2 cup milk
1 pound of Velvetta Cheese, cubed
1/2 cup sour cream

Cut the bacon into small strips. Cook over medium heat stirring occasionally until crisp. Drain bacon on paper towels and set aside. Brown the ground beef over medium high heat. Add the onion, carrot and celery. Saute on medium low heat until onions are soft. Stir in the potatoes, basil, parsley, salt and pepper and chicken broth. Bring to a boil, reduce heat, cover and simmer until potatoes are fork tender. In a medium saucepan, melt the butter. Whisk in the flour and cook for a couple of minutes to cook out the flour taste. Slowly whisk in the milk. Cook, stirring constantly until mixture is hot and bubbly. Remove from heat, add the cheese. Stir until all of the cheese has melted. When the potatoes in the soup mixture are fork tender, add about a cup of the soup mixture to the cheese sauce to thin it out a little. Add the thinned out cheese mixture back to the soup pot. Mix well. Stir in the sour cream. Once you put the soup into individual bowl, top your Cheeseburger Soup with some of the crumbled bacon.

What a wonderful way to start out the fall "Soup" season. My family LOVED this recipe. Yum!
Gotta try this soup!

Brown Sugar Muffins

2011-09-08T22:05:00.003-08:00

Digi Kit Used: All Star By: kristin cronin-barrow

1/2 c. butter
1 c. brown sugar
1 egg
1 tsp. vanilla
2 c. flour
1 tsp. baking soda
1/2 tsp. salt
1 c. milk
nuts (optional)

Cream together first 3 ingredients; add vanilla. Put dry ingredients in sifter and add alternately with milk. Add nuts and pour into greased muffin tins. Makes 1 dozen. Bake at 375 Degrees for
20-30 minutes.

These were the most picture perfect muffin..and not to mention YUMMY! I thought these tasted more like a cupcake then a muffin (although...I'm NOT complaining).

Leftover Ham Casserole

2011-09-07T20:13:00.000-08:00

Original Recipe From My Friend Angeline @ The Sweet Hearty Heart Cafe

4 Cups cooked sticky rice
3 cups cooked cubed ham
2 cans cream of mushroom soup
16 oz. sour cream
1/2 tsp. poultry seasoning
1/2 tsp. Black pepper
2 tubes Ritz crackers, crushed
1 stick margarine

Mix first 6 ingredients in a 9*13 pan. Melt margarine and add to crackers. sprinkle over top and bake for 35 minutes at 350*.

Oatmeal Muffins

2011-09-06T09:25:00.003-08:00

1 c. buttermilk
1 c. flour
1 c. oatmeal
1 t. salt
1 1/2 t. baking powder
1 t. soda
1/4 c. oil
1/2 c. brown sugar
1 egg unbeaten

Pour buttermilk over oatmeal. Let stand for 5 minutes. Add egg and brown sugar to oatmeal and mix well. Add sifted dry ingredients to oil, mix well. Pour into greased muffin tins or cupcake liners. Bake 18 minutes in preheat oven at 400 degrees.

These muffins have the best buttermilk flavor, and have the most perfect texture. We Love these muffins!

Hot ham and cheese sliders

2011-09-06T08:40:00.002-08:00

Original Recipe From Envy My Cooking

Ingredients:
For the sandwiches:
24 slider rolls (we prefer the mini Hawaiian rolls )
24 slices honey ham
24 small slices Swiss cheese
Mayonnaise

For the sauce:
1½ tbsp. yellow mustard
8 tbsp. butter, melted
1 tbsp. finely minced onion (or 2 tsp. dried minced onion)
½ tsp. Worcestershire sauce
Poppy seeds, for sprinkling

Directions:
Preheat the oven to 350˚ F. Split the slider rolls and spread the insides lightly with mayonnaise. Fold a slice of ham to fit on each slider bun, and top with a slice of Swiss cheese. Replace the top bun to assemble the sandwiches. Place the sandwiches on a baking sheet.

To make the sauce, combine all ingredients except the poppy seeds in a small bowl and whisk to combine. Drizzle the sauce over the tops of the slider buns. Sprinkle with poppy seeds. Cover with foil and bake 10 minutes, until the cheese is melted. Remove the foil and bake 2 minutes longer. Serve warm.

Bayou Chicken Pasta

2011-09-05T18:33:00.002-08:00

Recipe from my friend Maaret at OK Maybe Just A Sliver

1 pound linguine
1/4 cup kosher salt
2 tablespoons unsalted butter
1 tablespoon olive oil
1 1/2 pound boneless, skinless chicken breast, cut into 1-inch pieces
2 tablespoons Emeril's Bayou Blast Essence
1 1/2 teaspoons salt
1 cup finely chopped yellow onion
1 tablespoon finely chopped habanero pepper
1 tablespoon minced garlic
1 1/2 cups heavy cream
1 cup diced tomatoes
1/2 cup reserved pasta cooking water
1/2 cup chopped green onion tops
1/4 cup grated Parmesan
2 tablespoons chopped fresh parsley leaves

Set a large 1-gallon stock pot of water to a boil and add the kosher salt. Place the linguine in the pot and stir until the water returns to a boil. Cook the pasta until tender, but with a bit of resistance (al dente), about 12 minutes.While the pasta cooks, prepare the sauce. Set a 12-inch saute pan over medium-high heat. Add the butter and olive oil to the pan. Once the butter has melted, season the chicken with 1 tablespoon of the Essence and 1/2 teaspoon of the salt and add the chicken to the pan. Sear the chicken until well browned on both sides, about 2 minutes. Remove from the pan and set aside. Add the onions and habaneros to the pan and saute until the onions are softened and lightly caramelized, about 4 to 5 minutes. Add the garlic to the pan and saute until fragrant, about 30 seconds. Add the cream, remaining 1 tablespoon of Essence, remaining 1 teaspoon of salt, and the chicken to the pan and bring to a boil. Cook the sauce until the cream is reduced by half, about 2 minutes. Add the tomatoes, linguine and the reserved cooking water to the pan and cook, tossing to incorporate for 3 to 5 minutes. Remove pan from the heat and add the green20onions, Parmesan and parsley and toss to blend. Serve immediately.

This has become one of my most favorite dishes. So many different flavors EXPLODE in your mouth! This is a MUST try!

Sky High Biscuits

2011-09-05T14:40:00.005-08:00

Sky High Biscuits from neighbor Patty Smith

3 c. white flour (or 2 c. white and 1 c. wheat)

4 1/2 t. baking powder

2 T. sugar

1/2 t. salt

3/4 t. cream of tartar

3/4 c. butter or margarine

1 egg beaten

1 c. buttermilk

Combine flour, baking powder, sugar, salt & cream of tartar. Cut in butter until mixture resembles cornmeal. Add egg and milk stirring quickly and briefly knead on a lightly floured board. Cut out biscuits, or simply drop them on a greased cookie sheet.

Bake at 450 degrees for 12-15 minutes.

Mike's Mission Sausage Gravy**

2011-09-05T14:23:00.004-08:00

1 lbs. ground country sausage
2 1/2 c. milk
salt & pepper to taste
1/4 t. Cayenne pepper
2 T. Corn Starch
1/2 c. heavy cream

*Brown sausage (don't drain fat) in frying pan
*Add 2 1/2 c. milk to browned sausage on medium heat
* Add cream, salt & pepper, & cayenne pepper
*Let heat until milk is scalding, stirring regularly
*Combine the rest of the milk (1/2 c.) & corn starch (mixwell).
*Stir into sausage gravy
*Stir until thickened to preferred consistency
*Serve over biscuits

-You can also use sifted flour instead of corn starch

Mike invented this recipe while he was on his mission (Detriot, MI) . But was inspired by the Gentry Mountain version back home.

Brown Sugar Chocolate Chip Cookies

2011-09-05T14:14:00.003-08:00

Original Recipe From Lovin' From The Oven

1 cup shortening
2 cups brown sugar
2 eggs
2 tsp. vanilla
1 tsp. salt
1 tsp. baking powder
1 tsp. baking soda dissolved in 3 Tbl. of water
3 cups flour
12 oz. semi-sweet chocolate chips

Cream shortening and brown sugar. Add eggs and cream well. Add vanilla, salt, baking powder, soda dissolved in water. Add flour one cup at a time and mix well. Finish off your cookie dough with 12 oz. chocolate chips.

Bake at 375 for 9 minutes. Allow to cool on cookie sheet for a few minutes before transferring to counter top to cool. Enjoy!

These make the most picture perfect cookie. When they come fresh form the oven they look like a food photographers dream. What's hard to believe, is that they're even better then they look!

Smothered Sweet Pork Burritos

2011-09-05T13:46:00.003-08:00

2 1/2 lb pork (boneless, any cut)
salt & pepper to taste
garlic salt to taste
1 (10 oz.) pkg. flour tortillas
2 (15 oz.) can mild green enchilada sauce, dicided
1 c. brown sugar
1 (15 oz.) can black beans
1 bunch cilantro, chopped
1/3 lb. monterey jack cheese

Garnishes:
tomatoes
salsa
lettuce
sour cream
guacomole

Cut pork into large cubes and place in slow cooker with 1/3 c. water. Season with salt, pepper & Garlic salt. Cook on high for 4 hours or low for 8 hours. Remove from cooker and drain. Shred meat and place in bowl. Stir in 1 cup enchilada ssauce and brown sugar. Heat oven to 350 degrees. Pour 1/2 c. enchildad sauce into pan. Place 1/3 c. meat mixture down the middle of each tortilla. Sprinkle 1-2 T. black beans and some chopped cilantro on top. Roll burrito. Repeat. Pour remaining enchilada sauce over burritos and sprinkle with cheese. Cover and bake 25-30 minutes.

The Best Buttermilk Waffles*

2011-09-05T12:10:00.003-08:00

5 1/4 c. all-purpose flour

1 T. plus 2 t. baking powder

1 1/4 t. baking soda

1/2 t. salt

5 large eggs, separated

3 1/2 c. buttermilk

1 c. vegetable oil

Combine first 4 ingredients in a large bowl, stirring well. Beat egg yolks; add beaten egg yolks, buttermilk, and oil to flour mixture, stirring until blended.

Beat egg whites at high speed of an electric mixer until soft peaks form; fold into batter.

Pour about 1 1/4 c. batter for each waffle into a hot, lightly oiled waffle iron, spreading batter almost to edges. Cook 5 minutes or until done.

Last waffle recipe you'll ever need.

Mike's Secret Recipe: BBQ Shredded Pork Sandwiches

2011-08-20T23:04:00.004-08:00

Please remember amounts are estimations. He didn't have exact measurements.

2 lbs. boneless spareribs

1 c. brown sugar

2 T. Smoked paprika

2 T. Montreal Steak Seasoning

1 t. cinnamon

1/4 t. cayenne

1 bottle hunts BBQ sauce

Add ingredients in crockpot. Drain liquid after cooked.

Add 1/2 bottle Sweet Baby Rays BBQ Brown Sugar & Honey.

Shred with fork. Serve with Ciabatta bread, or favorite rolls.

Mike made these for dinner tonight. It was fabulous!

I loved the hint of cinnamon.

Cheddar Broccoli Chowder*

2011-08-19T22:03:00.002-08:00

Original Recipe from: The Changeabletable(One of my most favorite food blogs)

Ingredients:

1 cup carrots, cut into small chunks

2 cups broccoli, cut into small chunks and florets

2 quarts hot water

6 chicken bouillon cubes

3/4 cup butter, melted

3/4 cups flour

8 oz of Velveeta Cheese

Directions:

Bring water to a boil, and add bouillon cubes.

Add carrots to broth and boil till tender (boil the carrots alone so the broccoli doesn’t disintegrate with such a long cooking time)

Meanwhile, stir flour into melted butter to make a smooth roux.

When carrots are tender, add broccoli florets and boil till tender crisp (the broccoli will finish cooking as it stands in the hot mixture)

Add the roux to the boiling liquid and stir quickly till smooth and thickened.

Stir in Velveeta till completely melted and incorporated.

Serve immediately.

What a delicious, wonderful, thick soup. Great reviews from the fam!!

Sesame Chicken

2011-08-17T19:49:00.004-08:00

Original recipe from Coleen's Recipes

2 tablespoons soy sauce
1 tablespoon cooking wine
3 drops sesame oil
1 teaspoon vegetable oil
2 tablespoons flour
2 tablespoons corn starch
2 tablespoons water
¼ teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon onion powder

Mix the above ingredients thoroughly, then add 1½ pounds of chicken breast cut into 1" cubes. Stir to coat and chill for 30 minutes before frying.
..
SAUCE

(this cooked sauce is poured over the cooked chicken)

½ cup water
1 cup chicken broth
2 tablespoons white vinegar
3/4 cup granulated sugar
¼ cup corn starch
2 tablespoons soy sauce
1 teaspoon sesame oil
½ teaspoon red pepper flakes
1 clove garlic minced
.
Bring to a boil (it gets very thick). Keep warm on low while you fry the chicken
.
Deep fry the chicken cubes, a few at a time, until they are done and batter is golden. Keep warm in oven while you fry the rest. Just before serving, add some of the sauce to the chicken and gently stir (you might not need all of the sauce) .
.
Serve over hot rice.

This was the most amazing dish!** 5 stars from me! One of my favorite Oriental Restaurants is in North Pole, Ak called Pagoda's. Although I am thousands of miles away, this definitely satisfied my craving until I can make it back. YUM!!

Orange Creamsicle Cake

2011-08-15T22:29:00.005-08:00

Original Recipe From Nik's Recipes

1 White Cake mix, baked
1 1/2 cup milk
1 large orange jello
1 sm. box instant vanilla pudding
1 (12 oz.) can orange soda
1 (9oz.) cool whip

Bake white cake as directed on the box in 13x9 inch pan.
Boil one cup water.
Add orange jello and orange soda into bowl with boiling water.
Mix well.
Poke holes in top of cake.
Pour jello mixture over cake.
In large bowl mix milk, instant pudding, and cool whip. Spread over cake and refrigerate.

Yum! What a perfect summer dessert.

You can also try other mixtures and flavors. For example, last night I didn't have orange jello, so I substituted black cherry jello instead. (It was fabulous).

Fresh Tomato Pasta Sauce

2011-08-15T22:22:00.002-08:00

Original Recipe from my friend Maaret @ OK Just A Sliver

8 medium vine tomatoes
2 TBS extra virgin olive oil
1-2 TBS fresh minced garlic
3 TBS minced FRESH basil (or 1 TBS dried)
1 vegetable or chicken bullion cube
1 1/2 TBS sugar (or 1 tsp white stevia powder)
1 1/2 tsp salt (or more to taste)
1/2 tsp ground pepper

Boil tomatoes in salt water until the skins break and begin to peel. Remove from water and drain. Cool slightly and peel skins completely off- Be careful, they will be HOT. Discard skins. Chop tomatoes and put in a medium saucepan. They will be VERY juicy- try to keep all the juice! Add spices, bullion cube, sugar, garlic, & oil. Simmer on low heat for about 45 minutes or until it is reduced by half. *I usually get my sauce started first and put my pasta water on to boil when my sauce begins to simmer.* You can leave the sauce chunky or you can puree it. It will be very light and a bit watery. Toss with hot pasta (or whatever else you like) and enjoy immediately. Top with fresh grated Parmesan or asiago cheese.

My family loved it! We'll definitely be making it again!

Grilled Ham and Swiss Cheese Panini

2011-08-15T16:28:00.005-08:00

Rosemary Olive Oil Bread (In the Artistan bread section of the grocery store)
Ham sliced thin
Swiss cheese
Tomatoes
Butter
Garlic Salt

Pesto Sauce Spread:
1/4 c. mayonnaise (I like the mayo made with olive oil)
1 t. pesto

Butter both sides of each slice of bread. Sprinkle desired amount of garlic salt on one side of each piece of bread. Grill in panini maker until bread slices are golden brown. Take off the grill. Spread the pesto sauce on one side of bread. Add ham and cheese. Top with other slice of bread. Add whole sandwich to grill. Grill until golden brown. Open the sandwich and add tomato slices.

We have a fabulous little restaraunt here in Sitka that serves these grilled paninis. I ALWAYS crave these....but at $12 a pop, I've learned to make them at home.
I know the directions are a little hard to understand, so if you need me to clarify them for you..just email me.

French Toast Waffles

2011-08-15T15:43:00.003-08:00

4 eggs
1/2 c. milk
2 T. butter, melted
1 T. sugar
1/2 t. salt
8 to 10 bread slices

Preheat waffle iron. Spray with a light coating of vegetable spray. In a shallow bowl, combine eggs, milk, melted butter, sugar and salt. Dip bread slices, one at a time, in egg mixture. Bake in waffle iron 2 to 3 minutes or until brown. Top with butter and syrup.

A fun spin on two favorite breakfast foods...French Toast and Waffles! Yum.

I served these with homemade butttermilk syrup.

Chicken Stuffing Bake

2011-08-10T18:49:00.007-08:00

2 boxes stove top stuffing
(premade according to box directions)
4 c. cooked, diced chicken
1/2 c. craisins

Gravy:
5 c. chicken broth
1 c. flour
4 slightly beaten eggs
1 c. milk
1 tsp. salt

Make the stuffing mix according to box directions.
Toss together stuffing, diced chicken, and craisins into a 9 x 13 inch pan.

Make the gravy by combining the broth, flour, eggs, milk and salt. (Be sure to stir often so you do’t burn the gravy).Heat on medium stirring often, until gravy is bubbly and thick. Pour over chicken and dressing mixture. Bake 25 minutes at 350 degrees.
Yum! This is a great dish if you have leftover chicken (or turkey), and stuffing.

Erika's Skillet Potatoes*

2011-05-23T23:22:00.003-08:00

Inspired by the recipe found HERE

Yummy Black Beans*

2011-05-18T00:59:00.003-08:00

Original Recipe From HERE

1 (16 ounce) can black beans
1 small onion, chopped
1 clove garlic, chopped
1 tablespoon chopped fresh cilantro
1/4 teaspoon cayenne pepper
salt to taste

In a medium saucepan, combine beans, onion, and garlic, and bring to a boil. Reduce heat to medium-low. Season with cilantro, cayenne, and salt. Simmer for 5 minutes, and serve.

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Sweet & Moist Cornbread*

2011-05-09T17:45:00.003-08:00

(From Sister Sonja Patterson)

3 c. flour
1 1/3 c. sugar
1 c. corn meal
2 T. baking powder
1 t. salt
2 1/2 c. milk
4 eggs
2/3 c. oil
6 T. butter, melted

Preheat oven to 350 degrees. Combine flour, sugar, corn meal, baking powder and salt in bowl. Combine milk, eggs oil and butter in bowl; mix well. Add to flour mixture. Stir just until blended. Pour into a greased 9 x 13 inch pan. Bake 35 minutes or until tooth pick comes out clean.

I tried this recipe out of my Fairbanks Stake Cookbook. The recipe actually was submitted by Sister Patterson whom is a wonderful cook.
This cornbread is a delicious moist and sweet cornbread. It almost reminds me of the cornbread that is served at Marie Callenders.

Love this recipe and want to add it to your collection?
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Spaghetti A La Philly*

2011-05-09T15:42:00.003-08:00

Original Recipe From HERE

3/4 lb. spaghetti, uncooked
1 lb. lean ground beef
1 jar (24 oz.) spaghetti sauce
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
2 Tbsp. Grated Parmesan Cheese

Cook spaghetti as directed on package.
Meanwhile, brown meat in large skillet; drain. Return meat to skillet. Stir in sauce and cream cheese; cook on low heat 3 to 5 min. or until sauce is well blended and heated through, stirring frequently.
Drain spaghetti. Add to sauce; mix lightly. Place on platter; top with Parmesan.

I found this recipe on the box of my cream cheese so I decided to try it. It was REALLY good. Basically it was creamy spaghetti! Yum!

Love this recipe and want to add it to your collection?
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1.Simply click on the picture to enlarge it
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Chocolate Strawberry Celebration Cake

2011-03-08T08:32:00.002-09:00

A special thanks to Maaret from OK Maybe Just A Sliver for this amazing recipe!

CAKE:
1 package (18-1/4 ounces) chocolate cake mix
1 package (3.9 ounces) instant chocolate pudding mix
4 eggs
1 cup (8 ounces) sour cream
3/4 cup water
1/4 cup canola oil
4 ounces semisweet chocolate, melted

FROSTING:
2 sticks butter, softened
4 cups confectioners' sugar
3/4 cup baking cocoa
1/4-1/2 cup 2% milk

GARNISHES:
2 ounces semisweet chocolate, melted
1 pound fresh strawberries, hulled

GANACHE:
4 ounces semisweet chocolate, chopped
1/2 cup heavy whipping cream

Directions:Combine the first seven ingredients; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Transfer to two greased and floured 9-in. round baking pans. Bake at 350° for 28-32 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Beat the butter, confectioner's sugar and cocoa until blended; add milk until desired consistency and beat until smooth. Spread frosting between layers and over top and sides of cake. Pipe or spoon melted chocolate onto waxed paper in decorative designs; let stand until set. Arrange strawberries on top of cake. For ganache, place chocolate in a small bowl. Heat cream just to a boil; pour over chocolate and whisk until smooth. Drizzle over top of cake, allowing ganache to drape down the sides. Top with chocolate garnishes. Yield: 12 servings.

Next time I make this (and YES...there WILL be a next time.) I think I will try baking in 3 nine inch cake pans. It seemed pretty full for 2.
Note: I decreased the butter in the frosting from 2 cups to 1 and it tasted just fine!

This is theeeee most amazing cake. I even dare say the best chocolate cake I've EVER had.

Moist Cinnamon Breakfast Cake*

2011-03-08T07:24:00.002-09:00

This recipe comes from my friend Angeline {which is a great cook BTW)! I've loved EVERY recipes I've ever tried of hers! You can check out her cooking blog HERE.

1/2 C. shortening
1 C. sugar
1/2 C. cinnamon applesauce
8 oz. sour cream
1 tsp. vanilla
2 cups flour
1 1/2 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1/2 C. brown sugar
2 tsp. cinnamon

Grease a 9*13 pan. Preheat oven to 350*. Cream together shortening, sugar, applesauce, sour cream and vanilla. Add in flour, baking powder, soda and salt...blend til moist. With a spatula spread half the batter into the pan. Mix brown sugar and cinnamon, sprinkle half the cinnamon mixture onto batter. Layer with remaining batter and top with cinnamon mixture. Bake for 30-35 minutes or til knife comes out clean.

My Kids and I really enjoyed this cake. It is a perfect morning breakfast. It was gone within a matter of minutes.
My kids thought it would taste yummy with cooked apples. {We'll have to try that next}.

Garlic Basil Mashed Potatoes*

2011-02-23T16:32:00.002-09:00

Red skinned potatoes

Basil

Garlic cloves

Salt & Pepper

Butter

Cream

Wash and rinse potatoes (don’t peel). Cut potatoes into pieces and boil in water.

Once the potatoes are soft and cooked throughly, drain the water from the potatoes.

To the potatoes add basil, garlic, and S&P to taste. Add a a few tablespoons of butter, and add cream to get the desired consistency. Mash with a potato masher and leave a few larger potato chunks.

Yum!

My husband is currently on a basil kick. These mashed potatoes were a perfect way to satisfy his craving.

I think these taste like the kind of mashed potatoes that you'd eat at a fancy restaurant. Sooo good!

Homemade Butter Cream Frosting*

2011-02-18T15:55:00.001-09:00

Homemade Butter Cream Frosting

3/4 cup shortening - Crisco only

1 stick butter softened
1/4 cup milk
1 lb powdered sugar
1 tsp vanilla
1 tsp lemon or almond extract
food coloring if desired

Mix all together in mixer and beat till fluffy. I beat for about 5+ minutes on high in my Kitchen Aid makes it really fluffy. Stores well in seal tight container in refrigerator.

Mock Loft House Sugar Cookies*

2011-02-18T15:34:00.003-09:00

Original Recipe From Made With Love And Glue

1 cup shortening
2 cups sugar
2 eggs
1 cup sour cream
1 tsp vanilla
4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
4 1/2-5 cups flour

Cream together shortening & sugar. Add eggs 1 at a time, continue to beat. Add sour cream & vanilla, then sift together dry ingredients. Add both mixtures together and roll out to about 1/4" thick cut into shapes and bake at 350 for 10 minutes Should be soft and light colored. Cool and frost after baking.

We love sugar cookies. I think every holiday possible involves making sugar cookies around our house. These stay soft for quite some time. Yum!

These cookies are GREAT with THIS frosting recipe

Brownie Trifle*

2011-02-08T14:00:00.001-09:00

Original recipe from HERE

Ingredients

1 package brownie mix
1 lrg. package instant chocolate pudding mix
1 lrg. frozen whipped topping, thawed
1 (1.5 ounce) bar chocolate candy

Directions

Prepare brownie mix according to package directions and cool completely. Cut into 1 inch squares.
In a large bowl combine pudding mix with 2 1/2 c. milk. Mix until smooth, then fold in 8 ounces whipped topping until no streaks remain.
In a trifle bowl or glass serving dish, place half of the brownies, half of the pudding mixture and half of the 12 ounce container of whipped topping. Repeat layers. Shave chocolate onto top layer for garnish. Refrigerate 8 hours before serving.

Eclair Cake (2)*

2011-02-07T18:14:00.004-09:00

original recipe from Paula Deen

Ingredients

1 (1-pound) box graham crackers
2 (3 1/4-ounce) boxes instant French vanilla pudding
3 1/2 cups milk
1 (8-ounce) container frozen whipped topping, thawed

Frosting

1 1/2 cups confectioners' sugar
1/2 cup cocoa
3 tablespoons butter, softened
1/3 cup milk
2 teaspoons light corn syrup
2 teaspoons pure vanilla extract

Directions

Butter the bottom of a 13 by 9 by 2-inch pan. Line with whole graham crackers. In bowl of an electric mixer, mix pudding with milk; beat at medium speed for 2 minutes. Fold in whipped topping. Pour half the pudding mixture over graham crackers. Place another layer of whole graham crackers on top of pudding layer. Pour over remaining half of pudding mixture and cover with another layer of graham crackers.

For frosting, blend together sugar and cocoa. Add butter and milk, mixing well. Add corn syrup and vanilla. Stir until creamy. Cover cake with frosting and refrigerate for 24 hours.

Yummy Lemon Bars*

2011-02-02T11:38:00.004-09:00

Original Recipe From Cousin Jadi @ Jadi's Favorite Recipes

Crust:Crust:Original

Crust:

1 cup butter, softened
1/2 cup white sugar
2 cups all-purpose flour

Filling:

4 eggs
1 1/2 cups white sugar
4 Tbsp. all-purpose flour
1/2 cup and 2 Tbsp. lemon juice (or 2 lemons, juiced)

Directions:

Preheat oven to 350 degrees
In a medium bowl, blend together softened butter, 2 cups flour and 1/2 cup sugar. Press into the bottom of an ungreased 9x13 inch pan.
Bake for 15 to 20 minutes in the preheated oven, or until firm and golden. In another bowl, whisk together 1 1/2 cups sugar and 4 Tbsp. flour. Whisk in the eggs and lemon juice. Pour over the baked crust.
Bake for an additional 20 minutes in the preheated oven. The bars will firm up as they cool. When cool sprinkle with powdered sugar and cut into squares.

For some strange reason I hated lemon bars as a child. Now I just can't get enough!

Thanks for the recipe Jadi!

Sweet & Sour Meatballs(2)*

2011-02-02T10:49:00.004-09:00

Original recipe from HERE

Ingredients

2 pounds lean ground beef

2 eggs

1 cup dry bread crumbs

1/2 cup finely chopped onion

1/2 teaspoon ground ginger

1 teaspoon seasoning salt

1/2 teaspoon ground black pepper

2 teaspoons Worcestershire sauce

2 teaspoons granulated sugar

1 (20 ounce) can pineapple chunks, drained with juice reserved

1/3 cup water

3 tablespoons distilled white vinegar

1 tablespoon soy sauce

1/2 cup packed brown sugar

3 tablespoons cornstarch

1/2 teaspoon ground ginger

1/2 teaspoon seasoning salt

1 large carrot, diced

1 large green bell pepper, cut into 1/2 inch pieces

Preheat oven to 400 degrees F (200 degrees C). Lightly grease a large, shallow baking sheet.
In a large bowl, thoroughly mix the ground beef, eggs, bread crumbs and onion. Sprinkle with ginger, seasoning salt, pepper, Worcestershire sauce and sugar. Shape into one inch balls.
Place meatballs in a single layer on prepared baking sheet. Bake in preheated oven for 10 to 15 minutes; set aside.
To make the sauce, mix enough water with the reserved pineapple juice to make 1 cup. In a large pot over medium heat, combine the juice mixture, 1/3 cup water, vinegar, soy sauce, and brown sugar. Stir in cornstarch, ginger and seasoning salt, until smooth. Cover and cook until thickened.
Stir pineapple chunks, carrot, green pepper and meatballs into the sauce. Gently stir to coat the meatballs with the sauce. Simmer, uncovered, for about 20 minutes, or until meatballs are thoroughly cooked.

Erika's Penne Pasta Casserole

2011-01-30T17:22:00.003-09:00

This recipe is a mixture of THIS recipe and THIS recipe with my own added touch.

*1 Package of Penne Pasta, Cooked and Drained

*1 Pound Sausage, or Hamburger Browned and Drained

*1 Jar of your favorite Pasta Sauce (about 2 cups)

*Dried Basil (to taste)

*Garlic Powder (to taste)

*Grated Mozzarella Cheese

*2 Eggs

*1 small Container Cottage Cheese

*1/2 med. yellow onion

*1 tbsp e.v. olive oil

*2-3 cloves minced garlic

Get a pot of salted water going. Over low heat in a large skillet, add some olive oil, onion, garlic and a pinch of salt and sweat / simmer that until translucent.

Add the ground beef and/or italian sausage and brown. Drain it, return to pan with onion mixture. Add spaghetti sauce, and cook on low stirring occasionally for about 10-15 min. Add chopped basil and garlic powder. You may want to alter the flavor with salt, pepper and sugar depending on your spaghetti sauce.

When water boils, add the penne and

UNDERCOOK it. (Because it will continue to cook in the oven).

Combine Cottage Cheese, Eggs, and mozzarella

Cheese in a medium mixing bowl.

Combine spaghetti sauce mixture, cottage cheese mixture and noodles together in a 9 x 13” baking dish.

Top with cheese, bake at 350F for about 30-45 minutes. You might want to cover lightly with aluminum foil until the last 10 minutes.

Hot Fudge Pudding Cake*

2011-01-26T15:17:00.004-09:00

With Picture
Without Picture

1 3/4 cups white sugar
1 1/2 cups all-purpose flour
10 tablespoons unsweetened cocoa powder
3 teaspoons baking powder
1/4 teaspoon salt
3/4 cup milk
1/2 cup butter, melted
1 1/2 teaspoons vanilla extract
3/4 cup packed brown sugar
1 2/3 cups hot water

Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, stir together the 2/3 cup sugar, flour, 5 tablespoons of the cocoa, baking powder and salt. Blend in milk, melted butter and vanilla; beat until smooth. Pour batter into one 9 inch square baking dish.
In separate bowl, stir together the remaining white sugar, brown sugar and the remaining cocoa; sprinkle mixture evenly over batter. Pour hot water over top. Do not stir!
Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes or until center is almost set. Let stand for 15 minutes. Then spoon into dessert dishes, spooning sauce from bottom of pan over top.

Army Rolls*

2011-01-26T07:18:00.006-09:00

With Picture
Without Picture

1/2 c. warm water

2 T. yeast

1 t. sugar

Combine and set aside

7 c. flour

1/3 c. sugar

2 t. salt

1 c. instant powdered milk

Combine in large bowl. Make an indentation in the middle. Fill indentation with the following:

2 c. warm water

1/2 c. oil

2 beaten eggs

Also, add yeast mixture at this time. If it is too sticky, you may add flour. Let rise for 45 minutes or until doubled. Form into rolls and let rise 30 minutes. Bake at 350 degrees for 20 minutes or until light brown.

These are wonderful rolls! They are great for a potluck or church functions because they make so many. This made nearly 2 pans of rolls.

Love this recipe and want to add it to your collection?

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Manti Turkey*

2011-01-26T05:46:00.002-09:00

2 c. sprite or 7-up

1 c. soy sauce

1 c. cooking oil

1/4 t. garlic powder

1/2 t. horseradish sauce

Mix together; place in ziploc bags. Marinate turkey (or chicken) pieces 6 -24 hours. Refrigerate. This does get saltier the longer the meat is in the marinade. We usually let it marinate for 6 to 12 hours. Place on BBQ and grill until done.

Pick Me Up Punch*

2011-01-19T11:40:00.003-09:00

1 (46 oz.) can pineapple juice
3 c. apricot nectar
1 can frozen lemonade concentrate (make according to the directions on the can)
Ice

Shake pineapple juice and pour into pitcher. Add apricot nectar and lemonade. Pour over ice in glasses and serve.

I thought this title was appropriate for this drink! Yummy.

Olive Garden Breadsticks*

2011-01-15T21:00:00.001-09:00

Recipe from ABC News

Ingredients

2 tablespoons granulated sugar

3/4 teaspoon active dry yeast

1 cup plus 1 tablespoon warm

water (105 to 115 degrees F)

16 ounces bread flour (3 cups)

1 1/2 teaspoons salt

1/4 cup (1/2 stick) butter, softened

On top:

2 tablespoons butter, melted

1/2 teaspoon garlic salt

Cooking Directions

Dissolve the sugar and yeast in the warm water in a small

bowl or measuring cup and let the mixture sit for 5 minutes,

or until it becomes foamy on top.

Combine the flour and salt in a large bowl. Use the paddle

attachment on a stand mixer to mix the softened butter into

the flour. If you don't have a stand mixer, use a mixing spoon

to combine the butter with the flour. When the yeast mixture

is foamy, pour it into the flour mixture and use a dough hook

on your mixture to combine the ingredients and knead the

dough for approximately 10 minutes. If you don't have a stand

mixer, combine the ingredients and then knead the dough

by hand on a countertop for 10 minutes.

Place the dough in

a covered container and let it sit for 1 to 1 1/2 hours, until it

doubles in size. When the dough has doubled, measure out 2-ounce portions

and roll the dough between your hands or on a countertop

to form sticks that are 7 inches long. Place the dough

on parchment paper-lined baking sheets, cover and set aside

for 1 to 1 1/2 hours, or until the dough doubles in size once

again.

Preheat the oven to 400 degrees F.

Bake the breadsticks for 12 minutes, or until golden brown.

When the breadsticks come out of the oven, immediately

brush each one with melted butter and sprinkle with a little

garlic salt.

Makes 12-13 breadsticks

Sausage Stars

2011-01-05T20:12:00.003-09:00

Recipe from Mommy's Kitchen

(for better step by step pictures and instructions, please visit Mommy's Kitchen)

1 - Package Original Hidden Valley Ranch Dressing Mix(prepared according to package directions)

1 lb Jimmy Dean or Owens regular sausage, browned & drained

1 - 8oz Bag Kraft Mexican 4 Cheeses

1/2 - cup green or red bell pepper (optional)

1 - package Wonton wrappers or egg roll wrappers

Brown sausgae and drain off any grease, set aside. Mix ranch dressing according to package directions. Mix the sausage, prepared dressing, bell pepper (if desired) and cheese together and chill for 30 minutes. Place won ton wrappers in a lightly greased muffin tin. Bake 5-7 minutes until lightly golden brown. Watch them carefully so they dont get too brown. Remove from oven and let them cool a bit. When cooled add a couple tablespoons full of sausage mixture. Return to the oven and bake 5-7 minutes until cheese melts. Let cool just a bit and serve.I added a little more ranch then it called for because the mixture seemed a little dry.

We made these for our New Years Eve party this year. They were yummy! Just DON'T serve them cold!!!

Skillet Potatoes

2011-01-05T15:24:00.003-09:00

Recipe from Mommy's Kitchen

4 or 5 medium sized potatoes, sliced thin 1/8 inch

1 - 5 oz can evaporated milk

2 - Tablespoons heavy whipping cream

3 - Tablespoons of butter

1 - 2 Tablespoons minced garlic

1/4 onion, sliced

salt/ pepper to taste

Preheat oven to 350 degrees. Peel and slice potatoes into 1/8 inch thick slices. {Remember...the thicker you slice the potatoes the longer they take to cook.} In a heavy oven safe skillet melt butter with garlic, sliced onion, and salt and pepper. Add the potatoes and cook until the potatoes are coated with butter and are turning brown on the edges. Add evaporated milk and cream and continue to cook until the milk starts boiling. Place the whole skillet of potatoes into the oven and bake for 20 minutes. Adjust cooking time for the thickness of the potatoes. {I cooked the potatoes for an additional 10 minutes so the potatoes would be crispy on top}. Remove from oven, cool and serve right from the skillet.

Royal Icing For Gingerbread Houses

2010-12-21T17:35:00.001-09:00

* 1 pound (3-3/4 cups) powdered sugar, sifted if lumpy
* 2 large egg whites, or substitute 4 teaspoons packaged egg whites and 1/4 cup water
* 1 teaspoon almond extract

Mix all of the ingredients together using an electric hand mixer, until the icing is smooth and thin enough to be pressed through a pastry bag with a writing tip. Add more extract, if necessary.

Stove Top Easy Turkey Bake

2010-12-21T17:18:00.002-09:00

1 2/3 c. hot water
1 pkg. (6 oz) (Turkey) Stove Top Stuffing
4 c. chopped cooked turkey
1 pkg. (14 oz.) frozen broccoli
florets, thawed, drained
1 can ( 10-3/4 oz.) condensed cream of chicken soup
3/4 c. milk
1 1/2 c. shredded cheddar cheese

*Heat oven to 350 degrees.
*Add hot water to stuffing mix; stir just until moistened.
*Combine turkey and broccoli in 13 x 9 inch baking dish. Mix soup, milk and cheese; pour over turkey mixture. Top with stuffing.
*Bake 30 minutes or until heated through.

I always enjoy the thoughtful meals that are shared with our family after having a baby. I enjoy being able to try new dishes, and to be able to take a break from cooking. This meal was shared by a dear sweet couple in our ward. Thank you Womack's!

Turkey and Stuffing Dumpling Soup*

2010-12-02T13:07:00.003-09:00

Original Recipe From Dunkin Cooking The Semi-Homemade Way

Modified by: Me

1 1/2 Lbs. -Leftover Turkey {diced}

1 can Cream of potato soup

2 C. - Leftover Stuffing

1 - Egg

3 Tbs. - Flour

2 c. left over gravy

2 32 oz. - Chicken Stock

2 Tbs. - Cream

1 can Corn

1 Tbs. - EVOO

2 Tbs. - Butter

1 - Medium Onion ( diced )

1 - Bay Leaf

1Tsp. - Poultry Seasoning

1 Tbs. - Chopped Parsley

1/2 Tbs. - Chopped Garlic

Salt & Pepper to taste

Heat a large soup pot on medium high with the EVOO and butter, sauté the onion and garlic until just tender. Then add the turkey, corn, bay leaf, and seasonings, then cook for another 2 minutes. Stir in the stock, soup, and gravy and bring to a boil, let the soup simmer for about 20 minutes. While the soup is cooking, mix in a bowl the stuffing, flour, and beaten egg. Once well mixed form into balls about the size of a walnut. After the soup has cooked for the 20 minutes gently place the stuffing dumplings into the boiling soup, reduce the heat to a simmer and cook for another 15 minutes. When the dumplings are cooked add the cream. If you would like a thicker soup consistency, make a roux using cornstarch and water.Enjoy!

Hunter made this using a few of the leftovers from our Thanksgiving dinner. It was fabulous!

My favorite part of the soup were the stuffing dumplings!!!

Buttermilk Waffles*

2010-12-02T11:48:00.001-09:00

Recipe From Becoming Betty

2 C flour
3 tsp baking powder
1 tsp baking soda
1 tsp salt
2 C buttermilk
4 eggs
1 C vegetable oil

Sift together flour, baking powder, soda, and salt. Combine buttermilk, eggs and oil. Stir into dry ingredients. Pour batter onto center of waffle iron until it spreads to about 1 inch from edges. Close lid. Bake until steaming almost stops.

Pumpkin-Swirled Cinnamon Rolls*

2010-12-01T09:34:00.003-09:00

Recipes from:

Original Recipe: Bakers Banter {has a great picture tutorial}
Modified Recipe: Perry's Plate {has a great picture tutorial}
Modified Again: By Me!

Dough:
1 cup canned pumpkin
2 large eggs
2 T.- 1/4 cup lukewarm water (I used 1/4 c.)
1/4 cup soft butter
2 1/2 cups all-purpose flour
1 3/4 cups white whole wheat flour
1/4 cup nonfat dry milk
2 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves, optional
6 tablespoons brown sugar, light or dark
2 teaspoons salt
2 teaspoons instant yeast

Filling:
1 cup sugar
1-2 tablespoons cinnamon
1/4 cup minced crystallized ginger

Glaze:
1 cup powdered sugar
1 tablespoon butter
Vanilla or Almond Extract
1 1/2 tablespoons milk, or enough to make a "drizzlable" glaze

Mix and knead all of the dough ingredients together by hand, kitchen aid, or breadmachine (which is what I use...put it on the dough cycle and let it work it's magic) until you've made a soft, fairly smooth dough.  

Cover the bowl, and allow the dough to rise for 1 1/2 - 2 hours, until it's almost doubled.   Turn the dough out onto a lightly greased surface. Roll it into a 14" x 22" rectangle; the dough will be thin - about 1/8th of an inch. Mix the filling ingredients and spread a thin layer over the dough, leaving one short edge free of filling. Sprinkle with crystallized ginger, if desired.  

Starting with the short end that's covered with filling, roll the dough into a log.   Cut the log into nine 1 ½"-thick rolls.   Place the rolls into a lightly greased 9" x 9" pan that's at least 2" deep. Set aside in a warm place, covered, to rise for 1 hour, or until the rolls look puffy.  

Bake the rolls in a preheated 375°F oven for 25 to 30 minutes, until they're lightly browned and feel set. Remove them from the oven, and set them on a rack. Allow them to cool for about 15 minutes. Towards the end of the cooling time, make the glaze.  

To make the glaze: Heat the butter and milk together till the butter melts. Whisk into the sugar.   Drizzle the warm rolls with the warm glaze. Sprinkle with chopped nuts, if desired.

  Yield: 9 rolls.

These were so yummy! It made a perfect Thanksgiving morning breakfast.
My only complaint is that the rolls seemed to dry out quickly..so make sure to keep them covered when not in use. Just pop them in the microwave for a few seconds to make them more soft.

White Hot Chocolate*

2010-11-30T08:30:00.004-09:00

1 cup white chocolate chips
1 cup heavy cream
4 cups milk (or half and half)

1 teaspoon vanilla extract (or your favorite extract or syrup)

whip cream for topping

Any additional sprinkles or toppings

In a medium saucepan over medium heat, combine white chocolate chips and heavy cream. Stir continuously until white chocolate chips have completely melted. Stir in the milk, and vanilla extract (or other flavorings or extracts). Stir occasionally until heated through. Pour into mugs and top with a dollop of whip cream and garnish with any additional sprinkles or toppings.

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Texas Sheet Cake Brownies

2010-11-22T08:46:00.003-09:00

Cake:
1 cup of butter
1/3 cup cocoa
1 cup water
2 cups sugar
2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup buttermilk
2 eggs, beaten
1 teaspoon vanilla extract

Frosting:
1/2 cup butter
1/4 cup cocoa
6 tablespoons milk
1 teaspoon vanilla extract
1 pound powdered sugar
Sprinkles

Preheat oven to 400 degrees. Grease a jellyroll style baking sheet and set aside.

In a small saucepan over medium heat add the butter, cocoa, and water and cook until it just comes to a boil. Remove from heat.

In a large bowl {I use my kitchen aid), combine the sugar, flour, baking soda, and salt. Pour cocoa mixture over the flour mixture and mix thoroughly. Add the buttermilk, eggs, and vanilla extract and mix until combined. Pour batter into prepared pan and spread it evenly out. Bake for about 18 - 20 minutes or until the cake bounces bake when lightly touched. Remove cake from oven.

While the cake is baking, prepare the frosting. In a small saucepan over medium heat, add the butter, cocoa, and milk. Bring the mixture to a boil and then remove from heat. Whisk in the vanilla extract and powdered sugar until smooth. When the cake comes out of the oven, immediately pour the frosting over the top and spread it out evenly. Add any desired sprinkles. Let cool and then refrigerate for 1 hour. (I just let mine cool at room temp.)

This is my go to recipe when I need a quick delicious home made dessert. These are so moist and soft. Bet you can't eat just one!!!

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Easy Crusty Bread Bowls*

2010-11-18T13:31:00.000-09:00

5-6 c. flour
2 T. yeast
2 T. sugar
1 T. salt
2 c. hot water

Mix 4 cups of flour with yeast, sugar and salt. Add 2 cups hot water. Mix in additional flour until bread dough is formed, and not too sticky. {We used about 6 cups total} Let rise for 15 minutes. Punch down and shape into round loaves. Set on greased cookie sheet. Place in COLD oven. Place a casserole pan of hot water on the bottom rack. Let rise for about 15 minutes. Turn oven on to 400 degrees and bake for 30-35 minutes or until it's a nice golden brown color. Remove from oven and butter the tops. Cool for about 10 minutes. Cut a hole into the top of the bread bowl {be careful not to cut all the way through the bread} and fill with soup. Yum!!

I actually just mixed this all in my bread machine. It was really easy. I also wanted to note that I left the pan of hot water in the oven while I cooked the bread, that's what made it crusty on the outside.

Love this recipe and want to add it to your collection?

How does it work?

1.Simply click on the picture to enlarge it
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Erika's Creamy Broccoli Cheese Soup*

2010-11-17T12:19:00.002-09:00

1/2 onion, finely diced
1 lb frozen broccoli {Steamed}
1 stick butter
2/3 cup flour
1 jar cheese whiz
1 c. cheddar cheese shredded
2 cups cream
milk, to desired consistency about 3-4 cups
Salt & Pepper to taste
Garlic Powder to taste

1.Steam the broccoli in saucepan with water. Once steamed to your liking, add about 1/2 of the broccoli and a little bit of water to a blender, and blend on high making a puree.
2.Chop onion into small pieces and saute with butter.
3. Once the onions are sauteed, add the flour to the butter and onion mixture. Stir to form a paste (making a roux).
4. Quickly add milk and stir until thickened.
5. Add cream
6. Add the pureed broccoli and the rest of the steamed broccoli.
7. Add cheese whiz and cheddar cheese stirring constantly until melted.
8. Add salt, pepper, and a little garlic salt to taste.
9. Add more milk or water to the desired consistency to your liking.

My son LOVES a good creamy broccoli cheese soup. I've altered some of my favorite recipes to find the perfect thick and creamy broccoli cheese soup. Enjoy!

Introducing....New Recipe Cards

2010-11-16T11:44:00.002-09:00

Love this recipe and want to add it to your collection?

How does it work?

1.Simply click on the picture to enlarge it
2.Right click and "save picture as"
3.Open saved file (you can open in your favorite Photo Editing Program if you need to re-size accordingly. Please remember the larger you make the file, the more pixelated it will become. This is currently sized to print as a 4 x 6.)
4.Print

I decided I'm going to take the extra step to make printable recipe cards. I'm already going to take the time making them, so I may as well share them!!!
These would make a great wedding shower gift!

*Blueberry Muffins {My kids favorite}

2010-11-16T10:21:00.006-09:00

1/2 c. butter
1 1/4 c. sugar
1/2 c. milk
1/2 t. salt
2 c. flour
2 eggs
2 t. baking powder
2 1/2 c. blueberries
2 t. sugar for top

On low speed {in mixed or kitchen aid} cream butter and sugar until fluffy. Add eggs, one at a time, until blended. Sift flour, salt and baking powder together in a separate bowl. Add alternately with milk. Remove 1/2 c. berries and mash them with a fork before adding them to the batter {we skipped this step}. Roll the remaining blueberries in a little flour (so they won't sink) and gently stir in. Grease muffin tins-bottom and sides. Fill the cups 7/8 full. { Or use disposable muffin cups} Sprinkle sugar over the top of each muffin. Bake at 375 degrees for 20-25 minutes. Cool in pan for about 30 minutes.

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Fiesta Bake

2010-11-14T22:11:00.002-09:00

{Sorry, still no pictures}

1 lb. ground beef
1 c. onion, chopped {I used about 1/2 c. of a onion}
3/4 c. salsa
1 pkg. taco seasoning
1/4 c. water
1 c. whole kernel corn
1/2 c. sliced olives, drained
1 pkg. corn muffin mix
1 c. cheddar cheese, shredded
1/2 c. green Chile's, diced

Brown beef with onions over medium heat. Stir in salsa, taco seasoning, and water. Bring to a boil, reduce heat, cook 5-6 minutes until thick. Stir in corn and lives. Spoon into ungreased 8 inch baking dish. Prepare batter for corn muffin mix according to package directions. Stir in cheese and Chile's. Spread over meat mixture. Bake uncovered at 350 degrees for 30-35 minutes or until crust is golden brown.

My kids take turn cooking one night a week for dinner. My daughter Addison chose this dish out of a ward cookbook we've had lying around. I'm glad she did! My kids thought it tasted like a taco with cornbread. Yummy!

Easy Roasted Potatoes

2010-11-14T22:03:00.002-09:00

3 medium potatoes cut into slices
2 T. olive oil, margarine, or butter, melted
1/2 t. onion powder
1/4 t. garlic salt
1/4 t. pepper
1/8 t. paprika

Place potatoes in a ziplock bag or medium mixing bowl. Drizzle oil and seasonings over potatoes, tossing to coat. Place potatoes on a tinfoil lined cookie sheet sprayed with a little pam.
Bake uncovered for about on hour at 325 degrees.

We added a little more oil and seasonings to our liking. You also may want to check the time on the potatoes, I can't remember how long we cooked them, but it seemed about an hour. {Just until cooked and tender}.

Steak Stroganoff (AKA Roney Stroganoff)

2010-11-09T09:30:00.002-09:00

{Sorry, no pictures}

1 lb. beef tenderloin steak or sirlion steak
1 Tbs. all-purpose flour
1 (8 oz) sour cream
2 tsp. instant beef bullion granules
1/2 c. water
1/4 tsp. pepper
2 Tbs. margarine or butter (we used EVOO)
1 1/2 c. sliced fresh mushrooms (my kids don't like mushrooms, so I don't add this)
1/2 c. chopped onion
1 clove garlic, minced
hot cooked noodles or rice

Slice the beef (across the grain) into bit size strips (sometimes it helps if the beef is partially frozen when slicing). Combine flour and sour cream. Stir in bullion granules, water, and pepper. Set aside. In a large skillet cook the beef in margarine over high heat until done. Remove. Sautee onion, garlic, and mushrooms in more margarine. Return everything to skillet (meat, sauteed veges, and sour cream mixture). Cook and stir over medium heat until bubbly. Cook and stir 1 minute more. Serve over noodles or rice.

We only eat this if we can find the steak on sale, but it's a fun way to switch in up!

Rice Krispie Treats

2010-11-02T05:22:00.004-08:00

3 tablespoons butter or margarine
1 package (10 oz., about 40) regular marshmallows
- OR - 4 cups miniature marshmallows
6 cups Rice Krispies

EASY MICROWAVE DIRECTIONS:
( I pre-measure the rice krispies and have them in a separate bowl ready to go. I also like to spray a little cooking spray in the bowl I will be adding the marshmallows to, and the spatula. This makes clean up a breeze!)
In microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Follow steps 2 and 3 below. Microwave cooking times may vary.

Stove top Directions:
1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.
2. Add rice krispies cereal. Stir until well coated.
3. Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Cool. Cut into 2-inch squares. Best if served the same day.

Note

For best results, use fresh marshmallows.
1 jar (7 oz.) marshmallow crème can be substituted for marshmallows.
Diet, reduced calorie or tub margarine is not recommended.
Store no more than two days at room temperature in airtight container.
To freeze, place in layers separated by wax paper in airtight container. Freeze for up to 6 weeks. Let stand at room temperature for 15 minutes before serving.

Rice Krispies are always an easy "go to" recipe. I can make them under 5 minutes if I use the microwave method (which I have YET to ruin).
We also enjoy making these at the different holiday seasons because you can add your favorite holiday sprinkles on top of the rice krispie treats, or cut out shapes with your favorite holiday cookie cutters.

Recipe from Rice Krispies Website

Corn Dog Batter

2010-11-01T20:47:00.004-08:00

1 cup packaged pancake mix (we used krusteaz brand)

2 tablespoons yellow cornmeal

1 tablespoon sugar

1/4 teaspoon chili powder

3/4 cup water

8 Hot Dogs

Fat for frying

Combine pancake mix, cornmeal, sugar, and chili powder.
Add water and beat well.
Dip franks in batter and drain excess batter over bowl.
In deep skillet add enough fat to make a depth of 1 inch; heat to 375°.
Fry corn dogs, two at a time, for 1 to 2 minutes.
Insert a wooden skewer into one end of each frank.
Drain well on paper toweling.

Apples & Dip

2010-10-16T21:20:00.002-08:00

1 (8-oz) pkg. cream cheese at room temperature
1 c. packed brown sugar
1/2 c. Skor English Toffee Bits (found in the chocolate chip section)
6 apples (different varities)
1 T. lemon juice (optional)

Beat cream cheese and brown sugar until smooth. Stir in toffee bits. Core apples and cut into wedges just before serving. Sprinkle with lemon juice and toss to keep apples fresh.

Cheesy Cauliflower

2010-10-15T21:09:00.002-08:00

1 head cauliflower

salt and pepper to taste

1/2 c. chopped onion

2 T. butter

1 c. mayonnaise

1 c. grated cheddar cheese

Place whole cauliflower in a large stockpot (I broke mine into large pieces, and steamed them in a rice cooker). Add water to cover. Cook until tender (about 30 minutes). Remove from stockpot. Drain well and cool. Lightly salt and pepper surface of cauliflower. Place whole cauliflower in baking dish. Set aside.

In a bowl, microwave onion and butter for 2 minutes. Stir together with mayonnaise and cheese. Spread mixture over surface of cauliflower. Broil until lightly browned. Serve immediately.

I really don't care for cauliflower, but the rest of my family loves it. They all said they really enjoyed it. I'll just take their word for it.

Fresh Strawberry Pie

2010-10-14T20:53:00.000-08:00

1 c. sugar

2 T. cornstarch

1/4 c. water

pinch of salt

1 t. lemon juice

Strawberries (we used 2 lbs.)

Pre-made pie crust

Crush strawberries to make 3/4 cup. Heat crushed berries and sugar until it comes to a boil. Add corn starch and water. Boil until it thickens. Boil 1 minute. Add 1 tsp. lemon juice and red food coloring (optional). Cool. Place whole strawberries in a baked pie shell. Pour cooled crushed berries over them. Serve with fresh whip cream.

Addison made this yummy pie for dessert.

The liquid wasn't a gel like I had expected, but it was still good.

Baked Potatoes With Cheese Mix

2010-10-14T20:39:00.003-08:00

2 large baking potatoes
Olive oil or butter, softened
1/2 c. grated cheddar cheese
1/4 c. sour cream
2 T. butter or margarine
1 T. chopped green onion or chives
Bacon bits

Scrub and clean potatoes. Rub olive oil or softened butter onto the potato skins. Place on a baking sheet (or roll in tinfoil) and bake at 350 degrees for 1 1/2 hours or until done.
In a small bowl mix cheese, sour cream, butter and onion. Refrigerate until ready to use. To serve, split baked potatoes. Spoon in cheese mixture. Put on cookie sheet. Bake at 350 degrees for 5-10 minutes or until mixture is warmed.

This mixture stores great in the refrigerator.

Yummy! I can't eat just a plain baked potato ever again!

Missionary Meatloaf (AKA "Man Meatloaf")

2010-10-14T20:19:00.002-08:00

2 lbs. ground beef
2 eggs, beaten
1 c. bread crumbs
1/2 c. chopped onion
1/2 c. grated carrot
1/2 c. ketchup
1/4 c. BBQ sauce
1/2 c. milk
1 t. salt
1 t. pepper
1 t. dried thyme
1 t. dried sage
1/2 lb. bacon strips, uncooked
1 recipe Meatloaf Sauce (See recipe below)

In a large bowl combine all ingredients except bacon and Meatloaf sauce. Mix well. Place in greased 9 x 6 inch loaf pan. Cut bacon strips in half and place over top of meatloaf to cover. Bake at 350 degrees for about 1 hour. Remove from over and drain off excess juices. Spoon on enough Meatloaf sauce to cover top. Reserve additional sauce to dip your meatloaf in. Return to oven and bake for about 20 minutes or until meatloaf is done. Let stand for a few minutes before cutting. Makes 8 servings.

Meat Loaf Sauce
2 c. ketchup
2 c. brown sugar
Place ketchup and brown sugar in a bowl. Heat in microwave. Stir until blended.

Hunter LOVES meatloaf. When I told him it was his turn to cook dinner, I KNEW what he would be making...meatloaf! He likes to try different recipes to find the "Ultimate" recipe. He thought that the bacon and BBQ sauce would add the MAN touch. In fact, after he opened the oven door to check on the meatloaf he said " Oh man...if they only made a meatloaf cologne..I'd be the first in line to buy it". I got a good chuckle.

Personally I liked some of the other meatloaf recipes I've posted, but it was fun to try.

Creamy Chicken Rice Dish

2010-10-14T20:06:00.003-08:00

2 T. butter or margarine

1/2 onion, finely chopped

2 ribs celery, sliced

1 carrot, very thinly sliced

1 (7-oz) can mushrooms and juice (optional)

1/2 c. frozen green peas

2 c. cooked white or wild rice

1 c. chopped cooked chicken

1/2 c. butter or margarine

1/2 c. flour

3 c. milk

1 c. chicken broth

2 t. salt

1/2 t. garlic salt

1 t. sage

In a large saucepan, melt the 2 T. butter. Add onion, celery, and carrots and saute until tender. Remove from heat. Stir in mushrooms, green peas, rice, and chicken; set aside. In a separate saucepan prepare a white sauce by melting the 1/2 c. butter over medium heat. Stir in flour to make a paste. Add milk, chicken broth, salt, garlic salt, and sage. Stir constantly over medium heat until mixture reaches a boil. Continue cooking for about two more minutes. Remove from heat and pour into pan with chicken and vegetables. Cook briefly over medium heat to warm through. Makes 4-6 servings.

The homemade white sauce makes this dish extra tasty!! Usually in these types of dishes we just add a can of cream of chicken soup...but be sure to take the extra step and make the homemade white sauce.
My family loved it!

Shredded Pot Roast With gravy

2010-09-29T15:21:00.002-08:00

What to do with leftover pot roast?

We had some left over pot roast from our Sunday dinner and I couldn't stand to see it go to waste.

So I put the leftovers in the crockpot, added the drippings and leftover pot roast liquids, and a little bit of water. Turn crockpot on low for a few hours. If it hasn't shredded already, take a fork and shred it into strands. Add a package of powdered brown gravy mix. Add desired amount of water to the crockpot and stir. Let it stand for about another 45 minutes or until the gravy has thickened.

Serve over mashed potatoes.

Zucchini Bread

2010-07-29T21:05:00.002-08:00

1 c. vegetable oil
3 c. zucchini, shredded
3 eggs
2 c. sugar
1 t. vanilla
3 c. flour
1 1/2 t. baking soda
1 t. salt
1 T. cinnamon

Optional:
Chocolate chips
Nuts

Shred Zucchini. In a large mixing bowl or kitchen aid, add oil, eggs and vanilla and blend well. Sift dry ingredients into a mixing bowl. Add zucchini mixture and stir well. Pour into two medium greased loaf pans. Bake at 350 for 30-35 (maybe a little longer) minutes or until a knife inserted in center comes out clean.

Buttermilk Waffles

2010-06-12T07:57:00.001-08:00

Buttermilk Waffles

2 cups all-purpose flour (spooned and leveled)
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups low-fat buttermilk
1/2 cup (1 stick) unsalted butter, melted
2 large eggs
Vegetable oil, for waffle iron

1. Preheat oven to 275 degrees; set a rack on a baking sheet, and place in oven. In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt; set aside. In a large bowl, whisk together buttermilk, butter, and eggs; add flour mixture, and mix just until batter is combined.
2. Heat waffle iron according to manufacturer's instructions; brush with oil. Pour batter onto iron (amount depends on iron size), leaving a 1/2-inch border on all sides (spread batter if necessary). Close iron; cook until waffles are golden brown and crisp, 3 to 5 minutes. Transfer to rack in oven to keep warm; repeat with remaining batter.

Ravioli Casserole

2010-05-11T07:25:00.002-08:00

1 jar (28 oz) spaghetti sauce
1 package frozen cheese ravioli, cooked and drained
2 cups (16 oz) cottage cheese
4 cups (16 oz) shredded mozzarella cheese
1/4 cup grated Parmesan cheese

Spread 1/2 cup of spaghetti sauce in an ungreased 13-in. x 9-in. baking dish. Layer with half of the ravioli, 1-1/4 cups of sauce, 1 cup cottage cheese and 2 cups mozzarella cheese. Repeat layers. Sprinkle with Parmesan cheese.
Bake, uncovered, at 350° for 30-40 minutes or until bubbly. Let stand for 5-10 minutes before serving. Yield: 6-8 servings

This was soooo easy to make, and not to mention that it made my tummy happy! It was like a quick and easy lasagna. My whole family loved it. We will be making it again!

Dessert Pizza

2010-05-07T09:38:00.002-08:00

Recipe From Recipe Zaar
Dough

(or you can use your favorite pizza dough recipe)
1 cup water
2 cups all-purpose flour
1 1/2 tablespoons vegetable oil
3/4 cup cake flour
1 teaspoon salt
1/4 teaspoon active dry yeast (proofed in water)

Crumb topping
1/2 cup flour
1/2 cup brown sugar
1/2 cup quick oats
1/2 cup firm butter or margarine
1 teaspoon cinnamon

Vanilla glaze
2 cups confectioners' sugar
3 tablespoons milk
1 tablespoon melted margarine or butter
1 teaspoon vanilla extract

1. Combine all crust ingredients in a mixer and knead for 10 minutes. Place in a large bowl, cover the bowl with plastic wrap and allow to ferment as long as possible (12 to 24 hours).
2. Punch down dough now and then when you get a chance.
3. Preheat oven to 550 degrees F.
4. Roll the dough as thin as desired. Roll, flour, flip and repeat until you end up with a shape equal to 90% the size of your pan, as it will stretch when you transfer the dough. Place dough on pizza stone or in pan. Brush with vegetable oil and prick with fork. Pre-bake for 3 minutes.
5. Remove from the oven and spread with cherry, blueberry or apple pie filling. If you want whole pieces of fruit with a thick topping, you will need 1 whole large can, otherwise you will need to purée half the filling if you want a thinner topping. After you have spread on the filling, you put on the crumb topping. Mix well with a fork or pastry blender. Spoon over pie filling. Use as much as you want of the topping. Put the rest in a zip-type bag in the refrigerator to save. Return pizza to the oven and continue to bake for 10 to 15 minutes or until crust is light golden brown. Remove and drizzle with Vanilla Glaze.
6. Yields one 16-inch dessert pizza. (I made two smaller pizza's)

For some reason I love Pizza Hut's Dessert Pizza. I wasn't about to go spend the money when I had everything at home to make it at home. I used my own pizza dough recipe and it tasted great. But the one provided above also looks good!

It was a hit! The whole family loved it!

Root Beer Cookies

2010-04-28T12:47:00.001-08:00

1 c. brown sugar

1/2 c. butter or margarine

1 egg

1/4 c. buttermilk

1 t. root beer concentrate

1 3/4 c. all-purpose flour

1/2 t. baking soda

1/2 t. salt

Cream together brown sugar and butter. Add egg. Add buttermilk and root beer concentrate and mix well. Combine flour, baking soda, and salt. Add the dry ingredients to the root beer mixture and mix well. Drop by teaspoonfuls onto a greased cookie sheet at least 2 inches apart. Bake at 350 degrees for 7-8 minutes. Remove to cooling rack and brush with glaze while cookies are still hot.

Root Beer Glaze:

2 c. powdered sugar

1/3 c. butter

1 1/2 t. root beer concentrate

2 T. hot water

Mix all ingredients together well. Brush on the tops of the hot cookies. Serve with vanilla ice cream.

When I lived in Utah I remember seeing this on ksl during lunch time. I haven't gotten around to making them until now. Whew! They were pretty good, but not something I'd make too often. The concentrate seemed a little strong.

15 Minute Steak Soft Taco's

2010-04-22T14:23:00.002-08:00

1 tablespoon oil

1 pound boneless beef sirloin steak, cut into strips

2 cup water

1 cup Salsa

1 package Taco Seasoning Mix

2 cup instant White Rice, uncooked

8-12 Flour Tortillas (6-8 inch)

1 cup Shredded Cheese

Optional:

Sour Cream

Additional Salsa

Cilantro

Heat oil in large skillet on medium-high heat. Add steak; cook and stir until lightly browned. Stir in water, salsa and seasoning mix. Bring to boil.

Stir in rice; cover. Remove from heat. Let stand 5 minutes.

Spoon steak mixture evenly onto tortillas; top with cheese, or any other toppings you'd like to add. Fold up sides to enclose filling.

When Mike and I were first married I found this recipe off of a minute rice box. This has been a favorite for years now. It's quick, easy, and filling.

Oven Baked Rice

2010-04-20T18:57:00.004-08:00

2 cups water
1 cup rice, long grain type
1 teaspoon salt
1 tablespoon butter, unsalted is good

Preheat oven to 350 degrees F.
Pour water into microwavable glass dish. Bring water to a boil in the microwave.
Add the rice, salt and butter to the glass dish.
Stir to combine the ingredients.
Cover and bake for 25 to 30 minutes.

Sorry no picts. Camera out of order!
This is my new favorite way to cook rice. You HAVE to try it!

Easy Broccoli Quiche

2010-04-16T20:18:00.000-08:00

Recipe From ALL RECIPES

2 tablespoons butter
1 onion, minced
1 teaspoon minced garlic
2 cups chopped fresh broccoli
1 (9 inch) unbaked pie crust
1 1/2 cups shredded mozzarella cheese
4 eggs, well beaten
1 1/2 cups milk
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon butter, melted

Directions
Preheat oven to 350 degrees F (175 degrees C).
Over medium-low heat melt butter in a large saucepan. Add onions, garlic and broccoli. Cook slowly, stirring occasionally until the vegetables are soft. Spoon vegetables into crust and sprinkle with cheese.
Combine eggs and milk. Season with salt and pepper. Stir in melted butter. Pour egg mixture over vegetables and cheese.
Bake in preheated oven for 30 minutes, or until center has set.

Onion Soup Sunday Roast

2010-04-16T20:16:00.000-08:00

4 lbs. roast
1 packet dry onion soup mix
1 can beef broth
1 cup baby carrots
1 cup sliced mushrooms (fresh)
1 onion, chopped
1 stalk celery, chopped
3-4 potatoes, peeled and cubedDirections

1. Place roast in the slow cooker and add the carrots, onion, potatoes, mushrooms and celery. Mix the onion soup mix with the beef broth and poor over the top.
2. Cover and cook in a slow cooker on low setting for 8 to 10 hours.

Toasted Ravioli

2010-04-14T14:04:00.002-08:00

16 oz. pkg. meat filled Ravioli (fresh of frozen -unthaw if frozen)
2 eggs beaten
1/4 c. water
1 t. garlic salt
1 c. flour
1 c. bread crumbs plain
1 t. Italian seasoning
Marinara Sauce

Mix water with eggs and beat well, set aside. Mix Italian seasonings and garlic salt with the bread crumbs and set this aside.
Measure flour in bowl and set aside.
Heat vegetable oil in deep fryer or skillet to 350 degrees for deep frying.
Dip ravioli in flour then in the egg wash, then in bread crumbs and carefully place in hot oil. Fry until golden, remove from oil and drain. Serve with your favorite marinara sauce.

I've had these at Olive Garden before, and although not the same , they still taste good! I happened to have seasoned dry bread crumbs which we used. I'm not sure if that changed the flavor or not, but they were still good.

Tomato, Mozzarella and Basil Bruschetta

2010-04-14T14:00:00.001-08:00

Recipe from Giada De Laurentiis

1 (32-ounce) can whole tomatoes, drained
1 cup fresh basil leaves, washed and spun dry
4 tablespoons extra-virgin olive oil
6 cloves garlic, peeled
Kosher salt and freshly ground black pepper
2 large French baquettes, sliced 1-inch thick (about 36 slices)
1 1/2 pounds fresh mozzarella cheese, sliced 1/4-inch thick

Directions

Preheat oven to 375 degrees F.

In the bowl of a food processor, add drained tomatoes, 1 cup basil leaves, olive oil and 2 cloves garlic. Pulse until smooth, but somewhat chunky. Season with salt and pepper.

On a baking sheet, line up baguette slices. Toast in oven for about 3 minutes or until light golden brown. Working quickly, rub the remaining garlic on the toasted side of each slice and then lay a piece of mozzarella cheese on top. Place bread back in oven and melt cheese slightly, about 45 seconds. Remove from oven and spread one tablespoon of the tomato mixture on each piece.

Place bruschetta on decorative platter and garnish with basil leaves.

Ranch Potato Wedges

2010-04-13T12:04:00.001-08:00

4 medium potatoes
2 tsp olive oil
2 TBSP ranch seasoning

Preheat the oven to 400°F. Slice the potatoes into wedges, typically I get 8 per potato, unless it’s quite large. Toss the wedges in a bowl or a large ziplock bag with the olive oil and ranch seasoning.. Spread in a single layer on a baking sheet. Bake for 20 minutes, turn the wedges, and bake for an additional 20-30 minutes.

Sweet Cornbread

2010-04-13T11:24:00.002-08:00

1 box Jiffy cornbread mix

1 box Jiffy yellow cake mix

2 T. vegetable oil

1T. sugar

Prepare mixes separately per package directions. Pour the two prepared mixes together. Add 2 tablespoons vegetable oil and 1 T. sugar and mix well.
Pour into a greased and floured 9 x 13" pan. Bake at 350 degrees until golden brown (I think it took about 45 minutes). Serve warm with honey butter.