A note...

Once you try any of these recipes, please comment on what you think!

Friday, December 26, 2008

Marshmallow Popcorn Balls

Submitted by: Rachel W.

This seems to be a favorite. My co-workers and neighbors ask me when they
are going to get there's all Christmas long!

Marshmallow Popcorn Balls

4 cups of marshmallows (adding more makes them gooier, do so as you like)
6 TBL of butter
1/2 pack of jello (any flavor you want)
3 QTS popcorn (air popped, one batch)

Melt butter and marshmallow on low to medium heat over stove
Then add in jello, mix well (for deeper color, add food coloring)
Poor over popcorn
Then shape into round balls
Place on wax paper to cool off
Eat and Enjoy!

Tuesday, December 23, 2008

Pecan Crusted Chicken

Submitted by: Shannon S.

I don't remember what cook book I got it from but it is easy and delicious.

2 chicken breast halfs
4 tablespoons finely crushed and toasted pecans
1 teaspoon salt
2 egg whites
Dijon mustard

Crush the pecans and spread in a single layer over a cookie sheet. Bake at 400 for about ten minutes or just until ligthly browned. Remove pecans and mix with the salt. In separate bowl lithgly whisk the egg whites. Take cleaned chicken breast halfs and coat with egg whites then dredge in the pecan and salt mixture. Place on ungreased pan and bake at 350 for about 15 minutes or until cooked through. Serve with dijon mustard.

Homemade Peanut Butter Bars

Submitted by: Mindie J.

1 C. Butter
1 C. Peanut Butter
1 C. Brown Sugar
1 C. Sugar
2 Eggs
Mix together untill creamy then add
1 Tsp. Baking Soda
3/4 Tsp. Salt
3 Tsp.Vanilla
2 1/2 C. Flour
2 1/4 C. Oats
Grease a large cookie sheet
Spread mixture evenly in cookie sheet
Bake @ 350 deg for 15 min.
When cooled frost with chocolate frosting
Tip: Put the frosting in the microwave for about 30 sec to soften it. It will spread much easier.
Or you can melt chocolate chips and spread them over the bars

Banana Bars

Submitted by: Mary M.

I hope you enjoy them as much as we do!!

Banana Bars
1/2 cup butter, softened
1 1/2 cups sugar
2 eggs
1 cup sour cream
1 teaspoon vanilla
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
2-3 ripe bananas, mashed

Cream butter and sugar. Add eggs and mix well. Add sour cream and vanilla. Combine flour, baking soda, and salt - then add to the other mixture. Stir in mashed bananas.
Pour in buttered sheet pan. Bake at 350 for 20-25 minutes. Cool completely before frosting.

Frost with Cream Cheese frosting:

1/2 cup margarine (softened)
1 (8oz) pkg cream cheese (softened)
4 cups powdered sugar
2 tsp vanilla

I keep them refrigerated! SO YuMmY!

Wednesday, November 12, 2008

Pumpkin Chocolate Chip Cookies

I love this recipe, but if anyone else has a pumpkin chocolate chip recipe I'd love you to share it. I always enjoy trying new recipes.

Mix together:

2 eggs
1 (16 oz.) can pumpkin (not pie filling)
2 teaspoons milk
2 teaspoons vanilla
2 cups sugar
1 cup vegetable oil

Sift together, then add:

4 cups flour
1 teaspoon salt
4 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons cinnamon

Stir in:

1 (12 oz.) package of chocolate chips or butterscotch chips
1 cups chopped nuts (Optional)

Drop by teaspoon on greased cookie sheet. Bake at 375 degrees for 12-15 minutes

Sunday, October 26, 2008

Halloween/Fall Treat

My Mom found this cute idea in her blog adventures one day! We tried it out and they are super cute and super good if you like peanut butter. They taste like peanut butter fudge, only better and much cuter! They are a little time consuming but kind of fun to make especially with the kids.

All you need is one bag of peanut butter chips (like chocolate chips) and one container of vanilla frosting.Melt the peanut butter chips in the microwave and then add the vanilla frosting to it. Set aside a very small amount to color green for the stems and color the rest orange. It kind of gets tuff to stir. Then you set in fridge for one hour.

To make pumpkins you roll the orange into balls. Take a knife to score like a real pumpkin and then you set it down and push the top down with your thumb. It opens up the scores that you just made to make it look like pumpkin. Then you use a tooth pick to make a little hole in the top to stick the stem in that you make out of the green.

I hope this makes sense. There really isn't any directions so these are my special instructions and I wanted to be clear as possible so it may be sound stupid. If you have any questions let me know.


Monday, September 29, 2008

Blonde Brownies

I got this recipe off Good Things Utah. It's perfect if you're craving chocolate chip cookies, but don't want to do all the work of spooning them individually on a cookie sheet.

2/3 cup margarine, melted
2 cups brown sugar
2 tsp. baking powder
1 tsp. vanilla
1 tsp. salt
2 large eggs
1 1/2 tbls. water
2 3/4 cup flour
2 cup chocolate chips

Mix first 7 ingredients together then add flour. Blend together. Add chocolate chips and stir. Spread mixture into a 9x13 baking pan. Bake @ 340 degrees for 22-24 minutes depending on your oven. Bake only until brownies begin to slightly brown on edges.

I dusted mine w/ powdered sugar, I liked it, but Dustin liked it without. Go figure?

Tuesday, September 23, 2008

Zucchini Bread

I got this recipe from Heather yesterday and it was delicious! A great way to use zucchini!

3 eggs
1 cup vegetable oil
2 cups sugar
2 cups grated zucchini
2 tsp. vanilla
3 cups flour
3 tsp. ground cinnamon
1 tsp. baking soda
1/4 tsp. baking powder
1 tsp. salt

Beat eggs until frothy; Mix in vegetable oil and sugar. Stir together grated zucchini and vanilla and add to mixture. Sift together flour, cinnamon, baking soda, baking powder, and salt. Add to mixture. Pour into 2 greased and floured loaf pans.
Bake at 325 degrees for 60-70 minutes. Enjoy!

Monday, September 22, 2008

Sloppy Joe's

This is Ray-Ray's favorite dinner. She likes that there is ketchup and mustard in it.

1 lb hamburger, cooked and drained
Flaked onions
Salt and pepper
1 Tbsp. lemon juice
1/2 c. ketchup
1 can tomato sauce (8 oz.)
1/2 Tbsp. mustard
1 Tbsp vinegar
1 Tbsp Worcestershire sauce
1 Tbsp brown sugar

Simmer 20-30 mins.

Friday, September 19, 2008

Oatmeal Chocolate Chip or Raisin Cookies

I don't like Oatmeal raisin cookies, but a lot of people do. More than I would have thought. I like this recipe because it makes a ton so I usually do half with raisins for Dustin and half with chocolate chips for the rest of us.

2 cups butter
2 cups sugar
2 cups brown sugar
4 eggs
4 cups flour
2 tsp. vanilla
1 tsp. salt
2 tsp. baking soda
2 tsp. baking powder
5 cups oatmeal
2 packages of chocolate chips
4 cups raisins
*or separate the dough in two parts and do half w/ 1 bag chocolate chips and the other half w/ 2 cups raisins*

Bake for 6-10 minutes at 350 degrees on ungreased cookie sheet.

Thursday, September 18, 2008


My Family and my Friends love these.
  • 2 1/2 cups of flour

  • 2 sticks of softened butter

  • 1 cup of sugar

  • 1 cup of brown sugar

  • 2 eggs

  • 1 tsp of salt

  • 1 tsp of baking soda

  • 1 tsp of vanilla

  • 1 dry package of instant chocolate pudding

  • 1 package of butterscotch chips

preheat the oven to 350 degrees

Cream the butter and add the sugars. Add the eggs then add the salt, baking soda, and vanilla. Add the dry package of pudding. Add the flour a little bit at a time, don't over mix. Mix in the chips by hand.

Bake for 10 to 12 minutes. Every oven cooks differently so you should watch these the first time, because they are dark it might be hard to tell if they are done or not. I use a baking stone and so I bake them for 13 minutes the first time but they only need 10 minutes after that.


Thursday, September 11, 2008

Creamy Chicken & Wild Rice Soup

This is my favorite soup recipe!!! Its autumn now so it's time for soup and rolls right?

4 cups chicken broth
2 cups water
2 cooked boneless chicken halves shredded
1 (4.5 oz) pckg quick cooking long grain and wild rice with seasoning packet (I use Uncle Bens)
1/2 tsp salt
1/2 tsp pepper
3/4 cup flour
1/2 cup butter
2 cups heavy cream or milk

Bring broth, water, and chicken to a boil then stir in rice (do not add season packet yet). Follow the directions on rice bo x for how long to cook. Then in another bowl add salt, pepper, flour. In a saucepan over medium heat melt butter then stir in season packet reduce heat to low and then stir in flour mixture a little at a time to form a roux. Whisk in cream a little at a time as well until incorporated. Cook until thickened (about 5 minutes). Stir in cream mixture to broth and rice and cook until heated through about 10 minutes.

Lime Chicken Soft Tacos

Lime Chicken Soft Tacos

1 ½ lbs. chicken breasts, cubed 2 cloves garlic, minced
2 Tbsp. red wine vinegar 1 tsp. dried oregano
½ lime, juiced 10 (6") tortillas
1 tsp. white sugar 1 tomato, diced
½ tsp. salt monterey jack cheese
¼ c. shredded lettuce ½ tsp. pepper
salsa 2 green onion stalks, chopped

Sauté chicken in a medium saucepan over medium high heat for about 20 minutes. Add vinegar, lime juice, sugar, salt, pepper, green onion, garlic and oregano. Simmer for an extra 10 minutes. Heat an iron skillet over medium heat. Place a tortilla in the pan, warm and turn over to heat the other side. Serve lime chicken mixture in warm tortillas topped with tomato, lettuce, cheese, and salsa

Simple Salad

I love this recipe! I got it from my friend Erica, and she is a fabulous cook!

1 bag romaine lettuce 1 bag coleslaw
1 bag spinach 1 bottle Brianna’s Poppy seed dressing
1 bag craisins 1 can honey roasted peanuts
Toss dressing with the rest of the ingredients and serve.

Almond Gooey Bars

Sorry this took me so long to add Heather!

1 8 oz package cream cheese (softened)
2 large eggs
1 tsp pure almond extract
1 stick butter (melted)
3 3/4 cup powdered sugar

1 plain yellow cake mix
1 stick butter (melted)
1 large egg
1/2 cup slivered almonds

Place cake mix, butter, egg and almonds in large mixing bowl. Blend on low spped for 2 minutes. Then press into a 13 x 9 pan. For filling beat cream cheese until fluffy, then add eggs, almond extract and melted butter. Next add the powdered sugar. Beat until smooth consistency and spread over crust. Bake at 350 for 45- 47 minutes. I think they taste better after then have been refrigerated for a few hours.

Freezer Rolls

Making homemade rolls is a little bit of work, but if you do these freezer rolls you only have to spend one afternoon making them. The rest of the month you can pull them out of the freezer and have fresh yummy rolls!

2 1/4 cup milk (pour in glass bowl microwave for 3 minutes)
3 cubes butter (add to milk and microwave for 3 minutes)
let stand till room temperature

3 tbsp yeast
3/4 cup water (kind of warm but not hot)
1 1/2 cup sugar
let the yeast work and get all bubbly then add:
9 eggs
2 1/4 tsp salt
then add in your milk/butter mixture

Put in your kitchen aide or bosch and add:

12 cups of flour (about 3 cups at a time)

Knead for 12 minutes

Then cover and let rise for 1 hour (or until about doubled in size)

Roll dough out in sections (about 1/4 of the dough at a time) in a pizza form
then spread butter on the top. Use pizze cutter to cut in triangles and then roll up (cresent style). Place on a cookie sheet and freeze for about 2 hours. Then place the frozen rolls in a zip loc bag. When ready to use, take out and let raise for 5 hours, then bake at 350 for 15 minutes.

Tuesday, August 12, 2008

7-Up Cake

This cake is a very light lemon flavored bundt cake. My husband loves it and we could only find it on occasion at a few stores. The last store we found it was at Costco. So I was on the search for a good bundt cake recipe and found this one on line at recipes4cakes.com. It turned out super yummy so I thought I would share.

1 1/2 cup butter
3 cups sugar
5 eggs
3 cups flour
2TB lemon extract
3/4 can 7up

Cream butter and sugar together for 20 minutes or until smooth blend is achieved. Add eggs one at a time. Add flour & lemon extract. Fold in 7 up.

Pour into greased bundt pan and bake @ 325 for 1 hour & 15 mins.

I found that that was a little too long to bake so the edges were a little crispy but my family liked that.

This recipe didn't call for a glaze on top so I just made the classic glaze and it made it perfect.

2 cups confectioners sugar
1 TB soft butter
1 tsp vanilla extract
2-3 TB milk

Combine sugar and butter. Add vanilla; stir in milk gradually to achieve desired consistency and stir until smooth. Pour/drizzle over top of warm bundt cake.

Bowtie Festival Pasta

This one is inspired from the dish at Johnny Carino's. Bow tie Festival is my husband's favorite thing on the menu. We modified a cheese sauce recipe from one in the Betty Crocker cook book, and added everything we thought was in the dish.

Cook 1 package of chicken tenders (cut into bite size pieces) with 3 - 4 strips of Bacon (also cut into bite size pieces) in a frying pan, and 1/2 red onion (red onion optional.) over medium heat
While cooking chicken, boil 16 oz of Bow tie Pasta. When chicken and bacon is cooked, turn heat to low and add 1clove of garlic, and 1 large diced tomato (2 small)
(I usually double the sauce- we like our Pasta creamy) In a separate sauce pan, melt 2 TBSP Butter over medium/medium low heat
Add 1 clove of garlic, and 2 TBSP Flour to Butter to make a rue.
Add 1 Cup of Half and Half to rue and stir constantly until sauce becomes thick. Cook for 1 more minute. Add 1 Cup of 4 Blend Italian Shredded Cheese to sauce. Stir until melted. Add Salt and Pepper to taste.
Drain Pasta.
Combine Pasta, Sauce, and Chicken/Bacon Mix.
Goes Great with Garlic Bread and Caesar Salad.

(Yea- I am finally a contributor not a recipe stealer!)

Laurel’s Cheesecake Ball

I don't know who Laurel is. My cousin sent this around to the fam. Thought all you cheesecake lovers might enjoy it.

Recipe makes two Cheesecake Balls!

1-8 oz brick cream cheese
1 cube butter (not margarine)
4-4 ½ cups powdered sugar
¼ tsp cinnamon
¾ tsp Mexican vanilla OR 1 tsp regular vanilla
¾ cup finely chopped pecans
¾ cup Heath toffee bits (in a bag on the baking aisle)
¾ cup MINI semi sweet chocolate chips
1 pre-made Oreo pie crust-(store bought)
Honey Maid graham cracker Sticks (honey and/or chocolate flavor for dipping)

Let cream cheese and butter sit out at room temperature about one hour to soften. (Don’t soften in microwave as it makes the mixing consistency too soft). Unwrap Oreo pie crust and crush well with a fork down to fine crumbs, leave inside pie tin and set aside. Cream butter and cream cheese together with powdered sugar, cinnamon, and vanilla until well mixed and fluffy. Add nuts, toffee and chocolate chips and mix well. Put cheesecake mixture into freezer for 30 minutes to harden. Take out of freezer and split in half. With spoon, shape one half into a ball shape and drop into center of Oreo crumbs. Use spoon to further shape and then cover cheesecake mixture well with crumbs. Wrap in Saran Wrap and finish shape into perfect ball and refrigerate for at least two hours before serving. Repeat with second half of cheesecake mixture. Serve with chocolate and/or regular graham cracker sticks.


Raspberry White Chocolate Cheesecake Ball -

Instead of chocolate chips and toffee, substitute broken up, frozen raspberry pieces and shaved white chocolate and nuts of your choice. Use a regular graham cracker pie crust (crushed) for the coating.

Rocky Road Cheesecake Ball -

Instead of chocolate chips and toffee, mix in 1 T. of cocoa, chopped almonds, toasted coconut and mini marshmallows (quartered with scissors). Omit cinnamon and half the vanilla. Use Oreo crumbs as coating.

Peanut Butter Chocolate Cheesecake Ball -

Omit toffee, cinnamon and half the vanilla. Add 1/3 cup smooth peanut butter to cheesecake mixture, ½ cup finely chopped peanuts and ¾ cup mini semi sweet chocolate chips. Use Oreo Crumbs as coating.

Friday, August 8, 2008

Sunday Morning Sweet Rolls

I found this on another recipe blog and tried it out and it was wonderful!

1 cup brown sugar
1 teaspoon cinnamon
1 cup butter
About 18 Rhodes frozen bread rolls

The night before, put sugar, butter and cinnamon in sauce pan and bring to boil. Cook for 4 minutes. Place frozen rolls in bundt pan, pour sugar mixture over the rolls. Leave on kitchen counter over night. In the morning bake in pre-heated oven at 350 degrees for 20-25 minutes.

Ice Cream Sandwich Torte

This is a delicious Pampered Chef recipe. It's super easy, but looks likes you spend a lot of time on it. It's also delicious (did I already mention that?)

1 cup coarsely chopped creme-filled chocolate sandwich cookies or Oreos (about 10 cookies)
1/2 cup milk
1 pkg (3.9 oz) chocolate instant pudding and pie filling
1 container (12 oz) frozen whipped topping, thawed, divided
12 frozen ice cream sandwiches (3.75 ounces each), unwrapped, divided
2 Tablespoons semi-sweet chocolate morsels, grated or multi-colored sprinkles

1. Coarsely chop cookies. Combine milk and pudding mix; whisk together until mixture is smooth and beings to thicken. Fold in half of the whipped topping and cookies; set filling aside

2. Working quickly, arrange six of the ice cream sandwiches side by side. Spread filling evenly over sandwiches. Top with remaining ice cream sandwiches, forming a rectangular-shaped torte; smooth sides. Spread remaining whipped topping over top and sides of torte. Grate chocolate over torte. Freeze at least 30 minutes or until ready to serve.

Yield: 16 servings

Cook's Tip: If freezing torte overnight, remove from freezer 30-45 minutes before serving for easier slicing.

Peanut Butter Cup 'Cups'

I found this recipe on another recipe blog - but for the life of me can't remember which one.
In her recipe she says to roll the dough into balls and put them into the mini muffin tins. I don't know if I beat mine too long or what - but my dough was soooo sticky, there was no way to roll it into balls, so I just put 'dollop's' into the muffin tins - still turned out okay. The top picture is from the blog, the bottom picture is mine. Also, she said not to grease the mini muffin tins. I used the "flour" spray - I didn't want to risk it. And, I would recommend having your kids help, or start unwrapping the peanut butter cups before you even start this recipe. One of the small bags of cups has about 41 cups in it.

1 3/4 cup flour
1/2 teaspoon salt
1 teaspoon baking soda
1/2 cup butter, softened
1/2 cup white sugar
1/2 cup brown sugar
1/2 cup peanut butter
1 egg, beaten
1 teaspoon vanilla extract
2 tablespoons milk
40 Miniature Reese's Peanut Butter Cups


1. Preheat oven to 375 degrees
2. Sift together flour, salt, and baking soda; set aside
3. Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla and milk. Add the flour mixture; mix well.
4. Shape into 40 balls and place each into an ungreased mini muffin tin.
5. Back at 375 degrees for about 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball. Cool and carefully remove from pan.

Thursday, August 7, 2008

Mignon's Hot Ham & Swiss Rolls

My friend Mignon (who doesn't blog unfortunately) made these when she played bunco with a bunch of us. We miss her terribly!

2 dozen small rolls
8 oz Swiss cheese
8 oz ham
1 1/2 tablespoons poppy seeds
1 1/2 tablespoons prepared mustard
1 stick of butter
1/2 teaspoon minced onion

Cut in half spread mayo on all rolls with a piece of ham and swiss. Melt butter and combine the remaining ingredients. Assemble rolls in 9x13 pan(you will have to squeeze them together to get them to fit) Pour mixture over top of rolls and bake at 350 degrees for 15 minutes.

*Let sit until butter is no longer runny!


Darn Good Chocolate Cake

I got this recipe from my sweet friend Megan that I work with and adore! :)

1 pkg (18.5 oz) devils food or dark fudge cake mix
1 pkg (3.9 oz) chocolate instant pudding mix
4 large eggs
1 cup sour cream or fat-free plain yogurt
1/2 cup warm water
1/2 cup vegetable oil
1 1/2 cup semi-sweet chocolate chips

Preheat oven to 350 degrees. Grease bundt pan. Place cake mix, pudding, eggs, sour cream, warm water and oil in large mixing bowl. Blend at low speed 1 minute. Stop machine and scrape down sides of bowl with rubber spatula. Increase mixer speed to med and beat 2-3 minutes scraping sides of bowl if needed. Batter should look thick and well combined. Fold in Chocolate chips. Pour batter into bundt pan. Bake for 45-50 minutes-or until cake springs back when lightly touched and starts to pull away from sides of pan. Place on rack to cool for 20-30 minutes. Run knife around edge and invert onto rack or serving platter and slice and serve while warm. Dust with powdered sugar or serve with whipped topping.

Homemade Root Beer

I got this recipe from this awesome cook book called "The Domestic Art Vol.2" it's a wonderful cook book where I've found some great recipes I can't wait to try out and pass along to you!

1 gallon Water (16 cups)
2 cups sugar
2 Tablespoons root beer extract
2 lbs. dry ice

Use platic spoon to mix water, sugar and extract together in a 2-gallon plastic cooler or other wide-mouth platic container. Carefully add dry ice. Let stand 20 minutes until dry ice has evaporated. Makes 1 gallon.

Wednesday, July 30, 2008

The Best Peach Cobbler!

I got this recipe from April last year when we picked all of the peaches off of our tree and was craving peach cobbler. It's so good! Let me know what you think!

Southern Peach Cobbler

Prep Time: 20 MinutesCook Time: 40 Minutes

Ready In: 1 Hour Yields: 4 servings

8 fresh peaches - peeled, pitted and sliced into thin wedges
1/4 cup white sugar
1/4 cup brown sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 teaspoon fresh lemon juice
2 teaspoons cornstarch

1 cup all-purpose flour
1/4 cup white sugar
1/4 cup brown sugar
1 teaspoon baking powder
1/2 teaspoon salt
6 tablespoons unsalted butter, chilled and
cut into small pieces
1/4 cup boiling water

3 tablespoons white sugar
1 teaspoon ground cinnamon
1. Preheat oven to 425 degrees F (220 degrees C).
2. In a large bowl, combine peaches, 1/4 cup white sugar, 1/4 cup brown sugar, 1/4 teaspoon cinnamon, nutmeg, lemon juice, and cornstarch. Toss to coat evenly, and pour into a 2 quart baking dish. Bake in preheated oven for 10 minutes.
3. Meanwhile, in a large bowl, combine flour, 1/4 cup white sugar, 1/4 cup brown sugar, baking powder, and salt. Blend in butter with your fingertips, or a pastry blender, until mixture resembles coarse meal. Stir in water until just combined.
4. Remove peaches from oven, and drop spoonfuls of topping over them. Sprinkle entire cobbler with the sugar and cinnamon mixture. Bake until topping is golden, about 30 minutes.

Cobbler Recipes

Okay everyone I'm craving cobbler, but I need a really great recipe. Help me out! I am not particular about the fruit necessarily because I love all fruit. I don't even mind if it's a little complicated, as long as the results are worth it. So anyone that reads or contributes to this blog, please post a recipe for me.

P.S. I love this idea of requesting certain recipes. Feel free to do a post about a certain recipe you would love to find on here.



Friday, July 25, 2008

Strawberry Margarita Squares

I haven't made this for a while, but the first time I tried it I loved it! I think I made it two more times that month. You may have made something similar to this.


2 cups (66) fat-free mini-twist pretzels (1 cup crushed)
1/2 cup butter or margarine, melted
1/4 cup sugar


2 packages (8 oz. each) cream cheese, softened
1/2 cup thawed, frozen margarita mix concentrate (non-alcoholic)
2 containers (8 oz. each) cool whip, thawed, divided
1 package (3 oz.) strawberry gelatin
1/2 cup boiling water
1 package (10 oz.) frozen sliced strawberries in syrup
Fresh strawberry slices (optional)
Lime slices (optional)

1. Preheat oven to 350 degrees. For crust, finely crush pretzels in resealable plastic bag with rolling pin. Melt butter in small bowl on high for 30 seconds or until melted. Add crushed pretzels and sugar; mix well. Press mixture onto bottom of 9x13 pan. Bake 10 minutes. Cool completely.

2. For filling, beat cream cheese and margarita mix until well blended. Fold in 2 cups of cool whip. Carefully spread cream cheese mixture evenly over crust. Refrigerate while preparing strawberry layer.

3. Place gelatin in mixing bowl. Stir in boiling water; stir until completely dissolved. Add frozen strawberries and stir until strawberries separate and gelatin is thickened (a spoon drawn through mixture will leave an impression). Whisk in 3 cups of the cool whip. Pour over cream cheese layer, spreading to edges. Refrigerate 3 hours to set.

4. Cut dessert into 15 squares. Garnish each with doll up of cool whip. Top with fresh strawberries and lime slices, if desired.

Yield: 15 servings

Frozen margarita mix concentrate is available in 10-ounce cans in frozen juice section of your supermarket. Reserve remaining concentrate to make this dessert again, or reconstitute with 2 1/2 cups water. Add sugar to taste and serve over ice for a refreshing beverage.

Coconut Almond Brownie Squares

This is a Pampered Chef recipe. I just love it! It reminds me of an Almond Joy candy bar.

1 package (19-21 oz.) fudge brownie mix (plus ingredients to make cake-like brownies)
1 package(10 oz.) sweetened flaked coconut (3 3/4 cups)
1 package (11.5 oz.) semi-sweet chocolate chunks
1 can (14 oz.) sweetened condensed milk (not evaporated)
1 package (2.25 oz.) sliced natural almonds (2/3 cup)

1. Preheat oven to 350 degrees. Spray 9x13 pan with nonstick cooking spray. Prepare brownie mix according to package directions for cake-like brownies. Spread evenly in pan. Bake 16-18 minutes or until brownie is set. Do not over bake.

2. Layer coconut and chocolate chunks over brownie base. Pour sweetened condensed milk evenly over coconut and chocolate chunks. Sprinkle with almonds.

3. Bake 20-23 minutes or until edges of coconut are deep golden brown and almonds are lightly toasted. Cool completely. Cut into bars.

Yield: 24 bars

These bars taste even better the next day. To store leftover bars, place in airtight container at room temperature.

Monday, July 21, 2008

Curry Chicken

1 c. Cooked, diced chicken
2 c. cooked rice

One 29 oz. can tomato sauce
1 Tb olive oil
1 Tb plus 1 tsp Worcestershire sauce
1 1/2 Tb onion powder
2 tsp curry powder
1 1/2 tsp sugar
1/2 tsp chili powder
1/2 tsp ground ginger
1/4 tsp garlic powder
1/4 tsp ground cinnamon
1/8 tsp cayenne pepper (optional)
1/4 tsp turmeric (optional)

Combine tomato sauce and spices in a med sized non-aluminum saucepan and bring to a low boil. Simmer gently for at least a few minutes so that the flavors blend. (Longer is fine, too). Add chicken. Serve over rice.

Makes 2 1/2 cups, enough for 5 to 6 servings.

Tuesday, July 15, 2008

Orange Julius

This is for you Elder Burnside!!! We love and miss you like crazy!

1 (6 oz.) can orange juice concentrate
1 cup milk
1/2 cup water
5-8 ice cubes
1-2 cup sugar
1 teaspoon vanilla

Put all ingredients in blender, turn blender on high until smooth. You can also add other fruit like strawberries and bananas.

Kim's Cookie Salad

This is for you Angi! But you better add your crepe recipe real soon. Or else!

Funny story behind this. When Kim had brought this recipe to a BBQ at my Grandma Burnside's house everyone raved about it. My Grandma went upstairs and typed up the recipe from Kim so everyone could have it. Well a month or so later I decided I'd try it. The recipe said E.L fudge stripped cookies, crushed. So Dustin and I went through all the E.L. fudge cookies and stripped the fudge out and then chopped them up. It turned out they miss spelled striped for stripped and put El fudge instead of Keebler. Anyways hope that gave you a good laugh. I know it did for me.*Pay close attention...you use Keebler Fudge Striped cookies*

1 (18 oz) container of cool whip (thawed)
1 (3 oz.) package vanilla pudding
1 package Keebler Fudge Striped cookies, crushed
1 (12 oz.) container frozen strawberries and raspberries

Mix all ingredients together and any other fruit you may like.

Chicken A La King

Ooooh this brings back memories! I would love it when my Mom would fix this for dinner.

1 can mushrooms (discard juice)
1/2 cup chopped green pepper
1/2 cup chopped onion
1/2 cup flour
1 teaspoon salt
1/4 teaspoon pepper
1 1/2 teaspoon chicken bullion
1 1/2 cup milk
1 1/4 cup hot water
2 cups chicken (cooked and cubed)
1 tablespoon lemon juice

Cook mushrooms, green peppers and onion in margarine until tender. On low heat blend in flour, salt and pepper. Cook over low hear stirring until bubbly. Add bullion, milk, water, lemon juice, and chicken. Cook until all is heated through. Serve over rice.

Beef Enchiladas

This is my Mom's recipe. I love it!

1 1/2 lb hamburger
medium chopped onion
1 can bean and bacon soup
1 can tomato sauce
1 packet taco seasoning mix
1/2 teaspoon garlic
1 package corn tortillas

Dip warmed corn tortillas in enchilada sauce. Combine browned hamburger with onion. bean and bacon soup, garlic and taco packet. Put meat mixture in tortilla and roll. Place in 9x13 pan. Sprinkle with cheese. Cover with foil and bake for 1/2 hour at 350 degrees.


This is my sister Kim's recipe. My brother-in-law Mark loves it!

1 lb ground beef
1 teaspoon baking powder
1 tablespoon minced onion
3/4 cup milk
2 tablespoons minced parsley
1 1/2 cups uncooked rice
2 can tomato soup
Salt and Pepper to taste
dash of thyme
dash of nutmeg

Combine all ingredients except soup. Form into 8 or 10 balls. Put in a small roaster. Pour soup over meat. Bake uncovered at 350 degrees for 35 minutes. Cover and bake 35 minutes longer. The rice will poke out over meatballs when ready.

Thursday, July 10, 2008

Teriyaki Chicken

They made this on Studio 5 the other day, it sounded good and easy and it was!

1 cup soy sauce
1 cup sugar
2 Tbsp Mirin(if you cant find it you can substitute white vinegar)
1 clove garlic
6 slices of fresh ginger
6 chicken breasts(small) or 3 large butterflied (cut in half but not all the way through)
Stir ingredients until sugar is dissolved pour into large Ziploc bag and add chicken. I reserved 1/4 cup to pour over rice . Marinade of 3hrs or up to 24 hrs. Grill chicken till cooked. Discard marinade. Serve over rice and any steamed veggies you like, I just did broccoli.

Classic Deli Wraps

Another Pampered Chef recipe at Angi's request.

1 container (8 ounces) light cream cheese spread
2 tablespoons Dijon mustard
1 tablespoon honey
1 1/2 cups thinly sliced iceberg lettuce
1 large tomato, seeded and diced
6 (8-inch) whole wheat flour tortillas
8 ounces thinly sliced deli ham
3/4 cup (3 ounces)shredded Swiss cheese
6 slices bacon, crisply cooked, drained and crumbled

1. Combine cream cheese, mustard and honey in bowl and mix well. Slice lettuce, bell pepper and tomato.

2. Top each tortilla with a scoop of cream cheese mixture; spread to within 1/4 inch of edge. Cover with 1/4 sup lettuce pressing lightly. Place two ham slices over lettuce. Grate 2 tablespoons of cheese over ham. Top evenly with tomato, bell pepper and bacon.

3. Roll up each tortilla tightly. To serve, cut each wrap diagonally in half.

Yield: 6 servings

Italian Stuffed Calzone

When I sold Pampered Chef I use to always do this recipe for my shows.

2 pkgs (11 ounces each) refrigerated French bread dough, divided
1 cup (4 ounces) shredded mozzarella cheese
1/2 cup diced green bell pepper
1/2 cup pitted ripe olives, sliced
1/4 cup chopped onion
1 can (8 ounces) pizza sauce
1 teaspoon Italian seasoning mix
2 garlic cloves, pressed
1/2 pound Italian sausage, cooked, crumbled and drained
1 tablespoon olive oil
1/4 cup (1 ounce) Parmesan cheese (optional)

Thinly sliced romaine lettuce, tomato wedges and Italian dressing (optional)

1. Preheat over to 400 degrees. Unroll one package of the bread dough onto a Pizza stone or cookie sheet; roll and stretch to edge of baking sheet with a rolling pin. Sprinkle mozzarella cheese over dough to within 1 inch of edge.

2. Combine bell pepper, olives, onion, pizza sauce, seasoning mix and garlic; mix well. Add cooked sausage; mix well. Spoon meat mixture over cheese; spread evenly. Unroll remaining dough directly over filling by matching top edges of dough and shaping to fit as dough is unrolled. Trim excess dough from corners, forming an even edge. Roll and crimp edges to seal.

3. Drizzle oil over dough; spread evenly. If desired, sprinkle Parmesan cheese over dough. Make three crisscross cuts, about 6 inches long, across center of dough to vent. Bake 18-20 minutes or until deep golden brown. Cut into wedges. Serve with toppings, if desired.

Yield: 8 servings

Peanut Butter Oatmeal Bars

I got this recipe from a friend's coworker...yummy!!
Peanut Butter Oatmeal Bars ***Double this for a large cookie sheet***

1/2 C. Shortening
1/2 C. Sugar
1/2 C. Brown Sugar
1/3 C. Peanut Butter
1/2 t. vanilla
Cream these together

Add to mixture
1 Egg
1/4 C. milk

Add to creamed mixture
1/2 t Baking Soda
1/2 t Salt
1 C. Flour

Add 1 C. oatmeal into mixture.
Spread in a 9X13 greased & floured pan and bake for 20 minutes @ 350.
Cool and Frost

2 C. Powdered Sugar
1/4 C. Cocoa Powder
3 T. Melted Margarine (I used Butter...)
2-3 T. Hot Milk
1/2 t vanilla
Mix and Spread on bars

Saturday, July 5, 2008

Rolo Cookies

1 cup sugar
1 cup butter
1 cup brown sugar
2 teaspoon vanilla
2 eggs
2 1/2 cups flour
3/4 cup cocoa
1 teaspoon baking soda
48 Rolos

Beat sugars and butter until fluffy. Add vanilla and eggs. In separate bowl combine flour, cocoa and soda. Add two bowls together. With floured hands take 1 rolo and put in the center of 1 teaspoon of cookie dough. Roll dough in small bowl of sugar. Put cookies on an un-greased cookie sheet. Bake for 7-10 minutes @ 325 degrees

Strawberry Sheet Cake

1 White or Yellow cake mix
1 pkg (4 3/4 oz.) danish dessert
1 pkg. (10 oz) Frozen strawberries
1/2 pint whipped cream

Make cake according to package instructions. Let cool. Allow berries to thaw slightly and then mix one cup water w/ berries in a sauce pan. Add danish dessert and boil stirring constantly for one minute. Pour over cake and refrigerate. Frost w/ whipped cream.

I love to use fresh strawberries when they are in season!

Indoor S'mores

I love s'mores, but don't always have a fire pit handy.

8 cups golden grahams
6 cups miniature marshmallows
1 1/2 cups milk chocolate chips
1/4 cup light corn syrup
5 tablespoons butter or margarine
1 teaspoon vanilla

Butter 9x13-inch pan. Measure cereal into large bowl. Heat 5 cups of marshmallows, the chocolate chips, corn syrup and butter in 3-quart saucepan over low heat, stirring occasionally, until melted. Remove from heat. Stir in vanilla. Pour over cereal in bowl; quickly toss until evenly coated. Stir in remaining 1 cup marshmallows.

Press mixture in pan, using back of spoon. Let stand uncovered at least 1 hour, or refrigerate for a firmer bar. For bars, cut into 6 rows by 6 rows. Store loosely covered at room temperature up to 2 days.

Easy Sloppy Joes

This recipe is from my cousin Missy

1 to 2 lbs hamburger
1 packet McCormick sloppy joes
1 can cream of celery
1 can tomato soup
1 can tomato and rice
1 can tomato paste

Even better reheated the next day

Wednesday, June 25, 2008

Pumpkin Squares/Cream Cheese Frosting

I got this recipe from my cute friend Mignon. I've worked with her at Wasatch Dental for a LONG time. She always has great recipes!

2 cups sugar
1 cup vegetable oil
4 eggs
2 cups flour
1 tsp. baking powder
1 tsp. baking soda
1 1/2 tsp. cinnamon
2 cup or 1 small can pumpkin

Preheat oven to 350 degrees mix sugar and vegetable oil. Beat eggs and add together. Mix all dry ingredients together add to mixture and add pumpkin. Bake for 20-25 minutes in well greased jelly roll pan.


1 (8 oz.) cream cheese
3/4 stick of margarine
1 tsp vanilla
3 cups powdered sugar

Cream all ingredients together with electric mixer and spread across cool pumpkin squares.

Apple Dip

Amanda reminded me of this recipe. My friend Denise (who unfortunately doesn't blog)made this at one of her candle parties and I refused to leave until she gave me the recipe. It's prefect with green apples!

1 pkg. (8 oz.) cream cheese
1/2 cup brown sugar
1/4 cup granulated sugar
1 tsp. vanilla
1 pkg. (10 oz) English toffee bits

Beat with electric mixer; spoon in toffee bits. Serve with cut up apples.

Aunt Fay's Cinnamon Jumbles

Most of you have heard my story about these cookies. I have always thought that my Aunt Fay created Cinnamon Jumbles, but found out from my Grandma recently that we aren't the only ones who make them. LOL! I still call them Aunt Fay's and Tommy LOVES these cookies and is always wanting to make them.

1 cup shortening
2 cup granulated sugar
2 eggs
1 1/2 cup butter milk
1 tsp. vanilla
1 tsp. soda
1/2 tsp. salt
4 cup flour

Preheat oven to 400 degrees. Cream together chorening , sugar and eggs. Mix together then stir in butter milk and vanilla; sift and add flour, soda, and salt. Drop by spoonfuls onto greased cookie sheet. Sprinkle with cinnamon/ sugar mixture (equal parts) and bake for 6-8 minutes.

Tuxedo Brownie Cups

I'll post a picture of these soon. It's a Pampered Chef recipe and my little sister Jessi really likes these. I made them for 2 of her bridal showers. They really are GREAT!

1 pkg. (19-21 oz.) fudge brownie mix (plus ingredients to make cake-like brownies)
2 squares ( 1 oz each) white chocolate for baking
2 tbsp. milk
1 pkg. (8 oz) cream cheese, softened
1/4 cup powdered sugar
1 cup thawed, frozen whipped topping
1 pint small strawberries, sliced
Orange zest, mint leaves and melted chocolate for baking (optional)

Preheat oven to 325 degrees. Spray cups of mini-muffin pan with nonstick cooking spray for baking. Prepare brownie mix according to package directions for cake-like brownies. Fill cups 2/3 full. Bake 14 minutes or until edges are set. Do not over bake.
Remove pan to cooling rack. Immediately press tops of brownie with mini-tart shaper to make indentations. Cool in pan 15 minutes. Loosen edges and gently remove brownies from pan. Cool completely. Wash pan, spray with cooking spray and repeat baking with remaining batter.
Microwave white chocolate and milk in microwavable bowl uncovered on high for 1 minute; stir until smooth. Cool slightly. In separate bowl combine cream cheese and powdered sugar; mix well. Gradually stir in white chocolate mixture until smooth. Fold in whipped topping.
Fill decorator fitted with closed star tip with cream cheese mixture. Pipe cream cheese mixture into cooled brownie cups. Slice strawberries; arrange on top of brownie cups. Garnish with orange zest and mint leaves or drizzle with melted semi-sweet chocolate, if desired. Place in airtight container and refrigerate 1-3 hours before serving.

Rav'n Ravioli

This is a Pampered Chef recipe that I make at least once a month. It's super easy because of the refrigerated ravioli. And I love that you have bread cooking with it.

1 medium green bell pepper
1/2 cup onion, chopped
1 tsp. olive oil
1 garlic clove, pressed
1 jar (26-28 oz) spaghetti sauce
1 pkg. (18 oz.) refrigerated ravioli (any flavor)
1 1/4 cup water
12 french bread baguette slices (4 oz.)
1/4 cup butter or margarine, melted
4 ounces mozzarella cheese, shredded (1 cup)
1 ounce fresh Parmesan cheese shredded (1/4 cup)

Preheat oven to 400 degrees. Chopped bell pepper and onion. In a 4 quart pan, heat olive oil over medium heat; add bell pepper, onion, and garlic. Cook 2-3 minutes or until vegetables are tender. Stir in spaghetti sauce, ravioli and water. Bring to a boil.
Meanwhile, cut french bread into 12 slices, 1/2 inch thick. Place butter in microwavable bowl on high for 1 minute or until melted. Cover with lid and add bread slices, tossing to coat evenly.
Spoon half of the ravioli into oval baker. Top with mozzarella cheese, and remaining ravioli mixture.
Arrange bread slices, slightly overlapping, around edges of baker and press slightly into mixture. Spread Parmesan cheese over bread and ravioli. Bake 15 minutes or until ravioli is heated through and bread is a crisp and deep golden brown.

Lion House Chocolate Chip Cookies with a twist

Back at Snow College, a friend of mine made Chocolate Chip Cookies and had special ingredients (one is instant vanilla pudding mix). I lost her recipe, so, I altered the Lion House Chocolate Chip Cookie Recipe and came up with this one. It makes fluffy, soft, yummy cookies.

1 cup butter (softened)
¾ cup shortening
1 ¾ cup brown sugar
1 ¼ cup white sugar
4 eggs
5 ½ Tbs. Water
1 ½ tsp. Vanilla
6 cups flour
1 large pkg. Instant Vanilla Pudding mix (dry)
1 ½ tsp. Salt
1 ½ tsp. Baking soda
1 bag chocolate chips

Preheat oven to 350°. In a large mixing bowl, cream together butter, shortening and sugars. Add eggs, water and vanilla and mix until smooth and creamy (this adds air into the eggs and makes the cookies fluffier). Add flour, pudding mix, salt, baking soda, and chocolate chips. Mix Well (I use my hands). You want the dough not to stick to your hands too easily – so add more flour if it is very sticky when mixing it. Spray the cookie sheet with cooking spray, and evenly space tablespoon-size balls of the cookie dough on it. Bake for 8-9 minutes, or until the bottoms of the cookies are barely turning light brown. **In my mom’s oven it is 12 minutes. So, start at 8, and then check them.

Tuesday, June 24, 2008

Green Bean Casserole

This is really good if you like green beans

1 medium onion
1 cube of butter
3 tablespoons of flour
1 cup of sour cream
salt and pepper (to taste)
2 cans of green beans
shredded cheddar cheese

Saute' onions and butter until onions are white. add flour and salt and pepper. mix green beans in and sour cream, pour into casserole dish and smoother with shredded cheddar cheese. cover with foil and cook in oven at 350* for 30-45 minutes or until cheese is melted.

Sunday, June 22, 2008

French Toast

My Mom would make pancakes or french toast on the weekends. I always loved her french toast! It's great for people like my husband who don't like eggy french toast. My sister Kim get the cinnamon bread from Great Harvest and it makes it even better.

3 eggs
1 can evaporated milk
1/2 cup flour
1 1/2 tablespoon sugar
1/4 teaspoon salt
2 teaspoon vanilla
1 teaspoon cinnamon

Whisk ingredients together. Dip day old bread in mixture. Cook on griddle 1-2 minutes each side on 350 degrees or until golden brown. Makes 12-14 slices.

Izzy likes hers cut up with a little bit of powdered sugar.

And Tommy has to have his sliced up so he can dip it in syrup

Saturday, June 21, 2008

A Classic... Rice Krispies Treats

So everybody probably knows how to make rice krispies, but I made them tonight and thought I'd post it anyways...just in case. Plus I know Jessica really loves rice krispies even if she'd prefer a 8x8 pan instead of 9x13.

1 bag (16oz) marshmallows
1/4 tablespoon of margarine or butter

Stir until marshmallows are melted, take off heat and add

1 teaspoon vanilla
8 cups rice krispies

press into a 9x13 buttered pan. I even took a picture.

Friday, June 20, 2008

Tomato Cucumber Salad

I don't have precise measurements for this. I always just guess. But it is a great summer salad. And very simple.

4 large cucumbers peeled and sliced into chunks (you don't have to peel)
1-2 bags of grape or cherry tomatoes slice in halves
Handful of fresh cilantro, chopped
Low fat Italian or vinaigrette dressing

Combine ingredients in salad bowl and serve. Salt and pepper to taste.

Makes a big salad. Tastes best fresh.

Thursday, June 19, 2008

Heather's Mom's Peanut Butter Cookies!

The best peanut butter cookies I've ever tried!!

1/2 cup butter (soften)
1/2 cup peanut butter
1/2 cup granulated sugar
1/2 cup brown sugar
1 egg
1/2 teaspoon vanilla
1 1/4 cup flour
3/4 teaspoon soda
1/4 teaspoon salt

Cream butter, peanut butter, sugars, eggs, and vanilla. Add dry ingredients. Blend into creamed mixture. Shape into 1" balls. Roll into sugar. Place 2" apart on cookie sheet. Bake at 375 degrees fro 10-12 minutes. Cool slightly, remove from sheet.

Marshmallow Popcorn

This recipe comes from a lady in my Mom's ward (Sister Scheift's) When I tried this popcorn there was no going back! It's fantastic!

1 pound of butter or margarine
2 cups sugar
1 cup karol syrup

Stir to a bubble

1 teaspoon vanilla
6 cups marshmallows

Mix on 2 big greased cookie sheets over flowed with popped corn.

Yummy fruit salad!

1 can of pineapple chunks
2 cans of mandarine oranges
1 small pkg of vanilla cook and serve pudding
1 small pkg of coconut cook and serve pudding
2 large apples unpeeled and chopped
green grapes
2-3 bananas diced

Drain and save juice from canned fruite to equal 2 cups. Combine all fruit and vanilla pudding (just powder) and set aside. Mix together coconut pudding package and reserved juice, cover with wax paper and microwave on high for 6 minutes stirring every 2 minutes. Pour while still hot over fruit, stir and chill before serving.
**Can be made a day ahead (pudding keeps fruit from browning). Do not use instant pudding! This is a very refreshing and yummy salad or just a snack.

Stuffed Mushrooms

Someone gave this recipe to me from Doug's work. They are delicious and super easy to make! They are a big hit at any gathering.

1 package Jimmy Dean ground sausage (16 ounces)
1 bunch green onions, chopped
1 package cream cheese at room temperature (8 ounces)
2 packages whole fresh mushrooms (about 2 dozen or so)
1 package Parmesan cheese (optional)

Brown sausage on medium heat then drain excess oil. While cooking sausage, de-stem and clean mushrooms, spoon out some of the mushroom to make a cup for the sausage to sit in. In a bowl combine cooked sausage, green onions, and cream cheese. Fill the mushroom with cream cheese mixture and place on a cookie sheet that is covered with wax paper. After all mushrooms are filled sprinkle cheese on top and cook for about 10-15 minutes at 350. Depending on the size of your mushrooms you may need more or less and cooking time may vary.

Cook immediately before serving. If I take them to a party I bring all of the ingredients and cook them there. They are much better fresh :) Enjoy!

T.G.I. FRIDAY'S® Strawberry Fields Salad

My husband and I were assigned to bring a salad when we got together with some friends last week. Thanks to the recent tomato scare, we didn't want to make a traditional green salad. We found this recipe and it was great! Who needs tomatoes anyway?

1 head of romaine lettuce
6 Ounces Balsamic vinaigrette dressing
2 Ounces Shredded Parmesan cheese
Cracked pepper to taste

Glazed pecans
1 Cup chopped pecans
¼ cup dark brown sugar
1 Tablespoon Water

Strawberry glaze
12 strawberries
¼ cup balsamic vinegar
¼ cup sugar
2 Tablespoons Water

Mix chopped pecans with brown sugar and water and heat, set aside.
Slice strawberries into ¼ -inch slices and mix .
Mix balsamic vinegar, sugar and water and coat strawberries, set aside .
Chop red leaf and romaine lettuce into 2-inch pieces.
Toss lettuce, Parmesan cheese, balsamic vinaigrette and glazed pecans.
Strain strawberries from glaze and place on top of salad.
Top with cracked pepper.
Yield: 2 salads

Wednesday, June 18, 2008

Grilled Bruschetta Chicken

I got this from my sister-in-law, Jenny. She is an amazing chef! We love to grill and this is one of our favorites! My mother-in-law is allergic to chicken (I know, how tragic!!!) so we substitute steak for her.


1/4 cup KRAFT Sun-Dried Tomato Dressing, divided
4 small boneless skinless chicken breast halves (1 lb.)
1 medium tomato, finely chopped
1/2 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
1/4 cup chopped fresh basil or 1 tsp. dried basil leaves


  • Place large sheet of heavy-duty foil over half of grill grate; preheat grill to medium heat. Pour 2 Tbsp. of the dressing over chicken in resealable plastic bag; seal bag. Turn bag over several times to evenly coat chicken with the dressing. Refrigerate 10 min. to marinate. Remove chicken from marinade; discard bag and marinade.

  • Grill chicken on uncovered side of grill 6 min. Meanwhile, combine tomatoes, cheese, basil and remaining 2 Tbsp. dressing.

  • Turn chicken over; place, cooked-side up, on foil on grill. Top evenly with tomato mixture. Close lid. Grill an additional 8 min. or until chicken is cooked through (165ºF).

Chocolate Chip Cheese Ball

My visiting teaching partner, Suzette, brought this to a Relief Society Enrichment activity, complete with the graham crackers. It was delicious!

1 pkg. (8oz.) cream cheese, softened
1/2 cup butter, softened
3/4 cup confectioners' sugar
2 tbsp. brown sugar
1/4 tsp. vanilla
3/4 cup miniature semisweet chocolate chips
3/4 cup finely chopped pecans

In a medium bowl, beat together cream cheese and butter until smooth. Mix in confectioners' sugar, brown sugar, and vanilla. Stir in chocolate chips. Cover and chill in refrigerator for 2 hours. Shape chilled cream cheese mixture into a ball. Wrap with plastic and chill in the refrigerator for 1 hour. Roll the cheese ball in finely chopped pecans before serving.

Fool-Proof Braided Bread

I got this recipe from an old ward cook book - I love it! I love homemade bread and this one is easy.

Fool-Proof Braided Bread

1 cup milk, scalded
¼ cup shortening
2 Tbl. margarine or butter
2 tsp. salt
½ cup sugar
2 eggs
6 cups flour
2 Tbl. Yeast, mixed with ½ cup warm water & 1 tsp. sugar

Preheat oven to 350°. Mix shortening, margarine, salt and sugar. Pour scalded milk over it, mix and cool.
Add the yeast mixture, eggs and flour. Knead and let rise for 1 hour. Punch down dough and divide into 2 parts. Divide each part into three ropes.
Braid the three ropes and place on baking sheet. Let rise for ½ hour. Bake for 20-25 minutes. Brush melted button on top before serving.

Tuesday, June 17, 2008

Spaghetti Pie

My husband loves spaghetti but I get bored. So we both like this one. Try it out.

1/2 pkg Spaghetti (cooked)
1/3 cup grated Parmesan cheese
2 beaten eggs
2 Tbsp butter (melted)
1 Tbsp parsley
1/2 tsp salt

*combine ingredients and spread in 9 by 13 pan

1 cup Ricotta cheese
1/3 cup Parmesan cheese
1/4 tsp salt
1/4 tsp Italian seasoning
Black pepper

*mix ingredients together and spread evenly over noodles

1 lb hamburger (browned and drained)
1 1/2 cup spaghetti sauce

*combine browned hamburger and spaghetti sauce and spread over cheese layer

Last top with 1/2 cup mozzarella cheese. Cover with foil and bake @ 350 for 25-30 min.

Dustin's Pasta Salad

This originally came from LeChelle (Dustin's Dad's Wife). Dustin insists that he has made it his own. And also insisted that I keep it a secret. So here ya go! :)

2 packages 12 oz Rotini Pasta
2 heads of broccoli
6 Roma tomatoes sliced
1 cucumber slices and quartered
4 pepperoni sticks sliced
2 cups Italian style six cheese blend
2 cans jumbo olives (put 3 everyone likes olives!)
16 oz. Newman's own Italian dressing

Cook, drain and rinse pasta w/ cold water so cheese doesn't melt. Mix everything together adding cheese last.

Tingey Homemade Salsa

1 large can whole peeled tomatoes (28 oz.)
1 jalapeno diced
3-4 green onions minced
1 lemon for juice
cilantro-peel leaved off stems
30 shakes of salt

Put in your blender to mix all ingredients. Let chill in fridge. Delicious!

Cheryl's Stromboli

Okay so this recipe sounds super good! I'll try it and put up a picture. It's another one from my cousin Missy.

1 can of 8 buttered rolls (I buy the great value kind)
1 package of sausage
1-2 cups of cheese (depends on your taste)

Fry up sausage, then roll up sausage and cheese in rolls and put on baking sheet. Cook for time is says on can of rolls (like 11 minutes). So quick and easy. Serve with Prego sauce for dipping.

Hawaiian Chicken

Recipe from Missy Tingey (my cousin)

1 cup pineapple juice drained from can
1/2 cup soy sauce
1 teaspoon mustard
2 tablespoons corn starch

Heat the ingredients to boiling. Pour over frozen chicken breasts in 9x13 pan. Bake for 1 hour @ 350 degrees. Serve with rice.

Ham Fried Rice

This is another recipe from my cute cousin Missy.

3 cups boiled rice
4 tablespoons Oil
2 eggs
2 scallions
2 tablespoons soy sauce
1/2 teaspoon sugar
1/4 cup diced ham

Heat 1 tablespoon oil in pan, scramble eggs in oil, remove eggs. Heat 3 tablespoon oil and fry scallions, add rice, stir in soy sauce and sugar, add ham and eggs. So quick and easy. Great reheated!

Salmon Glaze

We love to BBQ in the summer, and this is one of our favorites to grill up!

6 T. Brown Sugar
2 T. Honey
4 T. Butter

*Melt these ingredients together over medium heat. Take off heat & whisk in other 4 ingredients.*

1/2 C. Dijon Mustard
4 T. Soy Sauce
4T. Olive Oil
2 T. Grated Ginger

*Brush salmon with vegetable oil on both sides, and season with salt and pepper. (I love the Salmon filets from Costco, they work perfect for this! But any type of salmon would work!) Brush each side of salmon with glaze. Grill for 6-8 minutes on one side, turn and grill another 5-6 minutes. We add more sauce as we turn it because we love the sauce! Use however much you'd like on it!*

Ritz Chicken

Another favorite of our family!!!

6-8 Chicken Breast
2 C. Swiss Cheese
2 Cans Cream of Chicken ( I add another can so we can have more gravy for rice!)
1/2 C. Sour Cream
1/2 C. Water (I usually add about 1 can of water.)
2 C. Ritz Cracker Crumbs
1/2 C. Melted Butter

Put Chicken in bottom of dish (I use a 9x13 glass pan). Top each with Swiss cheese. Mix soup, sour cream, water, and then poor over chicken. Mix crackers and butter in separate bowl, then spread over the top of chicken. Cook on 275* for 3 hours.

Makes a really good gravy. We like to put it over rice, but is also good over a baked potato! Enjoy!!

Pork Chops Supreme

This is one of my husbands favorites, and it's SO easy!!!

1 onion sliced
3 potatoes peeled and sliced (if my potatoes are small, I use about 6!)
2 cans Cream of Mushroom Soup
4-6 Pork Chops (I usually use 4 big ones!)
Salt & Pepper to taste

Put onions and potatoes in bottom of crock pot. Top with chops, salt and pepper, then pour the soup on top. Cook on low for 8 hours.

*How easy is that! Then I make a veggie to go with it. Usually green beans or asparagus! Hope you all enjoy it as much as my family does!*

Monday, June 16, 2008

This salad has got it going on..

This salad is huge, you kind of add as much as you feel like you need. (Less for less people, more for people.) It is so delicious!

-spinach salad and chopped up romaine hearts
-mandarin oranges
-frozen peas
-crumbled bacon bits
-purple onion
-green onions
-mozzarella cheese
-garlic bagel crisps-crumbled
-yellow pepper
-red pepper

-I c apple cider vinegar
-1 c sugar
-1/2 orange juice
-1/4 c lemon juice

Dry herbs not ground
-1 T thyme
-1/2 tsp. onion salt
-1 T basil
-1 T dill weed
-1 T minced garlic-jar

This will make the base. Just add mayonnaise until you get the consistency you want.

Sunday, June 15, 2008

Chicken and Dumplings

  • 4 lbs. chicken breasts
  • 2 carrots, thinly sliced
  • 2 celery stalks, thinly sliced
  • 1 onion, chopped
  • 1/2 tsp. dried rosemary
  • 1-1/2 tsp. dried thyme
  • 2 tsp. salt
  • 1/2 tsp. pepper

Rinse chicken breast and place in a large stockpot. Cover with water. Add carrots, celery, onion, rosemary, thyme, salt and pepper. Bring to a boil. Reduce heat to simmer. When chicken is cooked, approximately 30 to 45 minutes or until juices run clear when chicken is pierced, remove from pot and shred. Return to broth.


  • 2 cups flour
  • 3 tsp. baking powder
  • 1 tsp. salt
  • 2 Tbsp. parsley, minced
  • 4 Tbsp. shortening
  • 3/4 to 1 cup milk
Combine flour, baking powder, salt and parsley in a bowl. Cut in shortening until mixture resembles course meal. Add mild and stir briefly with a fork. If necessary, add additional mil to make dough hold together. Drop mixture by spoonfuls on top of boiling chicken mixture. Cover and steam for 20 minutes without lifting the lid. Don't even peek!

This one takes a little longer, but it's really easy. Our toddlers like this one too, so it's a great way to get some protein in!

Fettuccine with Broccoli Carbonara

  • 4 slices lean (or turkey) bacon, chopped
  • 1 Medium onion
  • 2 cloves garlic, minced
  • 1 17oz. jar Alfredo sauce (just use your favorite)
  • 1 package fettuccine, uncooked
  • 3 Cups fresh broccoli florets
  • Grated Parmesan cheese

In a saucepan, cook bacon until crisp, discard bacon drippings. Add onion and garlic; cover and cook over medium heat until onion is translucent, stirring occasionally. Add sauce; cook gently over low heat until heated through. Meanwhile, cook pasta according to package directions; during last 3 minutes of cooking, add broccoli to pasta cooking water. Drain pasta and broccoli well; toss with hot sauce. Serve with Parmesan cheese, if desired.

This is one of our family's favorites. Even our three year old boys like it.

Friday, June 13, 2008

Jello Popcorn

  • JELL-O Popcorn
  • 8 cups popped popcorn
  • 1/4 cup margarine
  • 3 Tbsp. light corn syrup
  • 1 package JELL-O®, any flavor
  • 1/2 cup sugar
Heat oven to 300 degrees. Line a jelly roll pan with foil. Spray with cooking spray. Place popcorn (already popped) in a large bowl.Heat butter and corn syrup in small saucepan over low heat. Stir in sugar and JELL-O; bring to a boil over medium heat. Reduce heat to low and gently simmer for 5 minutes.Immediately pour syrup over popcorn, tossing to coat well. Spread popcorn in prepared pan, using 2 forks to spread evenly. Bake 10 minutes in preheated oven. Cool. Remove from pan and break into small pieces.

Chicken Salad Croissants

This recipe is from my cousin Missy. It's our Grandma Burnsides recipe. It goes great with croissants, but sometimes she said she'll just use tortillas. It's also good because it leaves extra for lunch for the next couple days.

4 cups cooked chicken
3/4 cup slivered almonds
1 cup chopped celery
1 1/4 cup seedless grapes
3/4 cup mayo
1/2 cup sour cream
2 teaspoon lemon juice
salt and pepper

Lorene's Soft Gingersnaps

I had these cookies at my cousin Missy's baby blessing for her little girl Jada. Dustin wasn't there for some reason, but when I tried them I knew that he would just love these cookies! If you like gingersnaps you'll love these.

2 cups sugas
1/2 cup margarine (3 sticks)
1/2 cup molasses
2 eggs

5 cups flour
3 teaspoon baking soda
1/2 teaspoon salt
2 teaspoon cinnamon
1 teaspoon ground cloves
1-3 teaspoons ground ginger (depending if you like ginger)
1/2 teaspoon nutmeg

Roll into balls (1"across or more) Roll in sugar and place 2" apart on ungreased cookie sheet. Bake @ 350 degrees for 8-12 minutes. 8-9 minutes if you like them softer and less done. Take out of oven and leave on cookie sheet for a minute before moving to cooling rack. Cookies crack as they cool.

Tater Tot Shepherd Pie

This is what I call Tater Tot Casserole. I think it more like Shepherds Pie or something. My family loves it.

1 lb. ground hambuger
1 can green beans
1 can tomato soup
Tater Tots
shredded cheese

Brown hamburger and drain (I like to use the 93/7 ground beef. Less grease.) Mix in green beans and tomato soup. Dump mixture into bottom of casserole dish. Add a layer of frozen tater tots. Top with shredded cheese. Bake at 350 degrees for about 30 minutes. I suggest covering with a lid or aluminum foil to prevent the cheese from burning.

Tator Tot Casserole

This is my cousin Belinda's recipe. Another easy recipe that kids will love.

1 lb ground beef
1/2 onion chopped
1 can cream of mushroom
1 can milk
1 bag of tator tots

Line a 9x13 pan with frozen tator tots. Brown ground beef with onion, drain grease. Stir in milk, and can of cream of mushroom soup. Put meat mixture on top of the tators. Sprinkle with cheese. Bake at 350 degrees for 1/2 hour.

Tuna Casserole

Izzy and I love this recipe! It reminds me of growing up. My Mom would make it for dinner often. I love to get recipes that have been passed down. It's so easy and most kids eat is up.

2 cups macaroni (uncooked)
1 6 oz. can tuna (drained)
1 can cream of celery
1 can of milk (Evaporated)
1/2 cup grated cheddar cheese
salt and pepper

Cook macaroni then mix all together in casserole dish. Bake for 30 minute @ 375 degrees

Chocolate No Bake Cookies

So Obviously these cookies aren't pretty, but they sure taste good!

This recipe is from the 4th ward recipe book. It was put in by Theresa Fuentes. I'm sure everyone has their own take on no bake cookies. I'd love to see the different ones.

2 cups sugar
1/2 cup milk
1/2 cup peanut butter
1/4 cup cocoa
1 cube butter

Place in pan; bring to boil and boil for 1 minute. Remove from heat.


3 cups oatmeal
1/4 teaspoon salt
1 teaspoon vanilla

Mix well. Drop by spoonfuls on waxed paper; let cool.

Avocado BLT's

We have this at least 2 times a month. It's a little twist on your regular BLT, plus adding avocado just makes it better!

Mix together:

1/4 cup mayo
1 tablespoon chopped cilantro
1 tablespoon scallions

Romaine lettuce

Spread each slice of bread with 1/2 teaspoon of mayo mixture. Top with 1 leaf romaine lettuce torn to fit; 2 slices bacon; 3 slices tomatoes; 1/4 of a sliced ripe avocado. Cover with other slice of bread.

Beer Butter Crust Bread

My good friend Amy gave me this recipe. It's really easy and really delicious! You do have to make sure to use the self rising flour though.

2 3/4 cup self rising flour
5 tablespoons sugar
1 can of beer (not lite)
4-5 tablespoons butter

Mix until sticky bake @ 350 degrees for 1/2 hour, pull out of oven and pour 4-5 tablespoons of melted butter over top of bread. Cook for another 1/2 hr or until golden brown.

Misery Meatloaf

From Cooking with Friends (The TV show) by Amy Lyles Wilson pg. 40

2 lbs ground meat (use all beef or get a mixture of beef, veal, and pork called "meatloaf mixture")
1 med onion, minced
1 Tb Worcestershire sauce
1/2 c ketchup
1 tsp salt
1/2 tsp ground black pepper
2 eggs
2 slices white bread, crusts removed
2 tsp spicy brown mustard
2 Tb brown sugar

1. Preheat oven 375 F. Mix ground meat, onion, Worcestershire sauce, 1/4 c ketchup, salt pepper and eggs in a large bowl. Soak the bread in a small bowl with milk for several minutes. Crumble slices of bread and work them into the meat mixture.
2. Shape the mixture into a rough loaf shape and place it on a large baking sheet. Bake for 45 mins.
3. While meatloaf if in the oven, stir together the remaining 1/4 c ketchup, mustard, and brown sugar. Brush the glaze over the meatloaf and continue cooking until the juices run clear when the meatloaf is skewered+, about 15 mins more. Slice and serve with mashed potatoes.

Serves 4 to 6

Pork Chops and Apples in Mustard Sauce

From the Fanny Farmer Cookbook

2 lbs. green apples, peeled, cored, sliced thin
Salt to taste
Freshly ground pepper to taste
4 thick pork loin chops - trimmed of fat
1 Tb butter or oil
1/4 c chicken broth
1 c heavy cream
1/3 c Dijon mustard

1.Preheat oven to 400 F. Spread apples over baking dish. Remove after baking 15 mins. Set aside.
2.Salt and Pepper the pork chops.
3.Melt the butter in a skillet. Slowly brown the pork chops on each side. Remove and place over the apples.
4. Heat skillet over medium heat. Add the broth. Scrape bottom loosening bits and juices from the pork chops. Continue to stir, letting mixture boil for a minute.
5. Put the cream and mustard in a bowl and whisk until smooth. Add to skillet with broth mixture. Bring just to a boil, stirring to blend.
6. Pour over chops. Cover and bake 20 mins.

Shepherd's Pie

This is a recipe from my Mom, Beverly.

1 lb. hamburger, browned
1 can tomato soup (my friend Debbie makes this with 1 jar spaghetti sauce)
1 can green beans

Mix together. Put in pie plate or round casserole dish.

1 pkg (or 2 cups) instant mashed potatoes

Layer on top of hamburger mixture.

1/2 to 1 cup cheese on top

Cook 350 for 20-30 mins. Done when Cheese is bubbly and casserole is warmed through.

Peach Cobbler

I got this from my friend Natalie. It's pure genius!

Yellow cake mix
Large can of sliced peaches
1 stick butter/margarine
French Vanilla Coffee-Mate Creamer

Preheat oven to 350*

Empty sliced peaches into 13 X 9 pan. Do not drain peaches first because you need the syrup! Add most of (a little more than 3/4) cake mix. Stir around so the cake mix is blended with the syrup from the peaches. Slice the stick of butter and add to the top of the mixture. Cook 30-35 minutes or until golden brown on top. I always do the 'ole toothpick trick to make sure it's cooked inside too.

Serving *here's the good part*:
Put cobbler in a bowl. Pour some of the French Vanilla creamer over it and serve with vanilla ice cream. SO yummy!

Cheesy Vegetable Soup

This is a yummy and easy cheesy vegetable soup. More of a Fall/Winter recipe; but, good none-the-less.

Cheesy Vegetable Soup

2 carrots (peeled & sliced)
3 celery stalks (cleaned & sliced)
½ medium onion, finely diced
3 sticks butter
1 ½ cup flour
3 Quarts boiling water
5 or 6 oz. Frozen peas (how ever much you like)
3 – 8 oz. Jars Cheese Whiz
2 chicken bullion cubes (=2 tsp. Chicken granules)
Salt and pepper to taste

Cook veggies in salted water until tender, set aside. Heat butter in a large sauce pan; once melted stir in flour & cook, stirring until bubbly, then remove from heat. Add ½ water to roux (flour/butter mixture) and stir well until blended. In other ½ water, dissolve chicken bullion cubes (or chicken granules). Add chicken water to roux mixture. Return to heat and cook on medium heat stirring until thick and smooth. Melt (3) jars of cheese whiz, either by placing jars in boiling water, or scooping cheese into a microwave save bowl and melting. Add the melted cheese and veggies (drain a little bit of water from the veggies to make soup more thick) to the soup. Season to taste. Heat and serve.

If using a crock pot, you can make the soup in a big pot on the stove and transfer it to the crock pot. You may also, after making the roux, transfer that to the crock pot, and then start adding ingredients straight to the crock pot.

Thursday, June 12, 2008

Chocolate chip cookies

I feel like all I've been posting is cookies, but I guess I'm more of a baker than a cook. Here is a wonderful recipe that reminds me of growing up. My friends in the neighborhood loved my Mom's chocolate chip cookies. Do you remember them Sue? I swear my Mom would make them and I'd pass them out to all my friends. Well mine still aren't as fluffy as her's, but Dustin likes 'em.

2 cups shortening
1 1/2 cup brown sugar
1 1/2 cup sugar
3 teaspoons vanilla
4 eggs
5 cups flour
1 1/2 teaspoon baking soda
2 teaspoon salt
1 package chocolate chips (I like milk chocolate, but semi-sweet are good too.)

Cream together sortening and sugars; beatin vanilla and eggs; sift flour, soda, and salt. Stir in chocolate chips. Bake @ 350 degrees for 10-12 minutes on greased baking sheet.

The most amazing apple pie ever! (trust me....it's heaven in a pan.)

3/4 cup crushed wafer cookies (about 24 wafers - Nilla Wafers are suggested)

1/4 cup firmly packed brown sugar

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

1 ready-to-use refrigerated pie crust (1 crust)

4 oz (1/2 of 8 oz pkg) cream cheese, softened

2 large baking apples, peeled, sliced

1 large pear, peeled, sliced

1/3 cup granulated sugar

1/4 cup flour

1/2 tsp ground cinnamon

1 1/4 cups thawed whipped topping

Preheat oven to 375°F. Mix wafer crumbs, brown sugar and butter until well blended; set aside. Place pie crust in 9-inch pie plate. Spread cream cheese carefully onto bottom of crust; sprinkle with half of the crumb mixture. Set aside. Combine fruit in large bowl. Add granulated sugar, flour and cinnamon; toss to coat. Spoon over crumb layer in pie crust; sprinkle with remaining crumb mixture. Bake 35 minutes or until fruit is tender and crust is lightly browned, covering loosely with foil after 25 minutes if necessary to prevent crust from overbrowning. Cool on wire rack. Serve with the whipped topping. Store any leftovers in refrigerator.

Let me tell you, this pie is so amazing.
I hope you love it as much as I do...if you don't you're crazy!

Homemade Oreo Cookies

This is my favorite cookie recipe. It comes from The Essential Mormon Cookbook, which I got from a friend when I was getting married. They are very similar to the Oreo Cakesters you can buy at the store, but these are much better! With this recipe, I think the filling turns out a little runny, so I add more powdered sugar until it thickens up a bit. This in turn leaves you with a lot of filling! :) Or, you can freeze the filling a bit before using it. But don't feel obligated to do either one! The recipe goes as follows:
1 box devil's food cake mix (Betty Crocker brand works well)
3/4 cup butter or margarine, softened
2 eggs
1 (8 oz.) pkg. cream cheese, softened
1/2 cup butter
2 tbsp. vanilla
2 cups powdered sugar
In a large bowl combine cake mix, the 3/4 cup butter, and eggs. Chill about 10 minutes. Roll into small balls. Place on a greased baking sheet. Bake at 350 degrees F for 7 to 9 minutes. Cool.
To prepare filling, beat cream cheese, the 1/2 cup butter, and vanilla together. Add powdered sugar and mix together. Spread filling on top of cookie, and then top with another cookie. Makes about 2 dozen cookies.

Banana Cake with Cream Cheese Frosting

This recipe is out the Cake Mix Doctor Recipe book. It is quick and easy and tastes like its made from scratch! It's even better the second day!!

Banana Cake

1 package (18.25 ounces) plain yellow cake mix
1/2 C. packed brown sugar
1 tsp. ground cinnamon
2 medium-size ripe bananas, peeled and mashed (about 1 cup)
1 C. water
1/2 C. vegetable oil
3 large eggs

Preheat oven to 350. Lightly grease two 9-inch round cake pans with solid vegetable shortening then dust with flour, set aside. Combine cake mix, brown sugar, and cinnamon in large mixing bowl. Then add the mashed bananas, water, oil, and eggs. Blend with an electric mixer on low speed for 1 minute. Then scrape the sides and beat on a higher speed for 2 more minutes. Divide the well mixed batter between the two pans and place them in the oven side by side . Bake until lightly brown and toothpick comes out of center clean, 30-32 minutes. After baked remove from oven and let them cool for 10 minutes. Then run a dinner knife around the edges to get them out of the pan and place on a wire rack to cool completely before frosting. Place one layer on serving platter and frost the top of the layer. Then place the second layer on top of the first and use remaining frosting along the edges and top.

Cream Cheese Frosting

1 package (8 ounces) cream cheese, at room temperature
1 stick butter, at room temperature
3 3/4 cups powdered sugar
1 tsp. pure vanilla extract

Blend the butter and cream cheese in a large mixing bowl with an electric mixer on low speed until combined, 30 seconds. Add the powdered a little bit at a time until sugar in well incorporated, 1 minute. Add the vanilla, then increase the mixer speed to medium and blend the frosting until fluffy, 1 more minute. Now you can frost the cake!!

Penne Pasta Salad

This is one of the salads that we had at our wedding reception. We got the recipe from my Mom's life long friend, Maridawn. Ever since our wedding, my food assignment is almost always this yummy salad. It makes quite a big salad so depending on how big the party is I will sometimes half the recipe. And another added bonus, it's pretty inexpensive if you have already got the spices that are in it. Once I make it again, which I am sure will be soon with all of the summer BBQ's coming up, I will take a picture and add it.

Penne Pasta Salad
  • 2 pkgs 16oz Penne Pasta (cook pasta as directed however, under cook by about 3 minutes)
  • 3 cucumbers diced
  • 1 large bermuda onion (the purple one)

Below is the dressing that you will want to pour over pasta approx. 1 hour before serving.

  • 3 cups Apple Cider Vinegar
  • 1/2 cup vegetable oil
  • 1 and 1/2 cup sugar
  • 1T salt
  • 1T garlic
  • 3T parsley
  • 1T pepper
  • 1 and 1/2t accent

I hope this makes sense. I have made this salad so many times that my recipe version my not be very detailed. Please email me if you have any questions. rhonda.peterson@sundance.net


Chocolate Peanut Butter Rice Krispies

This is my brother Pat's favorite! If I ever need to get some brownie points or just want to be a good sister I make these for him. He's a great brother so he deserves them!

1 1/2 cup karol syrup
1 1/2 cup sugar
1 1/2 cup peanut butter
8 cups rice krispies
2 1/2 cups chocolate chips

Bring to boil sugar and karol syrup. Take off heat and stir in peanut butter; add rice krispies; press into 9x13 pan; Melt chocolate chips and spread on top. Cool and cut!

Best Ever Banana Bread

Above is all that was left of the first loaf by the time I got my camera to take a picture.

So this recipe is from an old 4th ward recipe book. Irene Brock is the women who added it. My Mom said she was known for her great bread recipes! I always get compliments whenever I make it! Next time I make it I'll add a picture.

5 large ripe bananas
4 eggs well beaten
1 cup shortening
2 cups sugar
3 2/3 cup flour
2 teaspoon soda
1 teaspoon salt
1 cup broken walnuts (optional)

Beat bananas to a liquid; add eggs. In separate bowl, cream shortening thoroughly; gradually add sugar and beat until fluffy. Add banana mixture. Combine flour, soda, and salt; blend into batter. Stir in walnuts. Bake in 2 well greased loaf pans @ 300 degrees for 75 minutes or until firm to the touch.

Wednesday, June 11, 2008

Chicken Cordon Bleu

This recipe is from Paul's side of the family. It takes kind of a long time, but is so worth it.

1/2 cube of butter
1/4 c. of flour
1 pinch of salt
1 dash of pepper
1 pkg. of swiss cheese
2 pkgs. of ham lunchmeat
1 pkg. boneless, skinless chicken breasts
1 large tub of sour cream
3 cups milk

Cut the chicken breasts into 3/8" strips. Cut the cheese and ham into thirds. Place a piece of cheese and a piece of ham onto the chicken and roll it and secure with toothpick. Place rolled chicken in 9 x 13 pan.

Make a white sauce using 1/2 cube of melted butter & 1/4 c. flour. In sauce pan and heat until flour and butter melt together into a paste. Add 3 cups of milk and cook until thick. Add sour cream then pour over chicken, covering the chicken completely. Cover the pan with aluminum foil and bake at 350 for 2 hours. Uncover and bake for another 1/2 hour.

Lime Fruit Dip

I got this recipe from the one of the Taste of Homes-Quick Cooking magazines. It is very delicious and perfect for Summer BBQ's and get togethers

1 pkg. (8 ounces) cream cheese
1 jar (7 ounces) marshmallow creme
1 carton (6 ounces) lime custard-style yogurt
1 drop green food coloring optional
Assorted fresh fruit

In a small mixing bowl, beat the cream cheese until smooth; beat in marshmallow creme. Fold in yogurt and food coloring if desired. Cover and refrigerate until serving.

Bean Dip Burritos

I kinda made this recipe up because, well, I just did.

  • Take a can of bean dip (or refried beans) & rotel (the diced kind with green peppers).
  • Mix together so it's not all dry and nasty. In my opinion, the more rotel, the better!
  • Spread down the middle of a tortilla shell.
  • Add shredded cheese to top of mixture before rolling tortilla up.
  • Spray PAM in glass baking dish.
  • Slice cheese over the top. 30 minutes @ 350*. When done they will be light brown and crispy on top.
  • Add tomato, avocado & green onion (Mike doesn't do the avocado or green onion so he has sour cream instead).
  • Serve with queso & chips or spanish rice or both!

*Note: If your tortillas are dry, they won't roll up very easily and things can get pretty messy. It also helps if you do a fold at the bottom of the burrito so your goodies don't leak out. :o)

*Images for burritos:

Paradise Bakery Sugar Cookies

1 cup granulated sugar
1 cup powdered sugar
2 cups shortening
3/4 teaspoon vanilla
1 large egg, beaten
4 1/3 cups cake flour
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1/4 teaspoon salt
Plain or colored sugar, for decorating

Heat oven to 375 degrees. In medium bowl, cream together sugars and shortening using electric mixer. Mix on slow speed 30 seconds, then scrape down the bowl with a spatula. Increase speed to medium and mix for 3 minutes. Slowly add vanilla and beaten egg while mixing. In separate bowl, combine cake flour, baking soda, baking powder, and salt. Gradually add flour mixture to the creamed mixture, mixing on slow speed until just blended. Do not overmix. Scoop with an ice cream scoop and roll in sugar. Place on baking sheet. Flatten slightly with palm of hand. Bake 9-10 minutes. Cookies are done when small cracks appear and are pale golden. Ideally, do not ket edges brown. Makes about 3 dozen.