The Food I Crave

The Best Sugar Cookies

2012-02-06T05:41:00.000-08:00

I love sugar cookies! I found this recipe at Christmas time and I think I will never make another sugar cookie again. Enjoy.

1 cup butter

2 cups sugar

2 eggs

1 cup sour cream

3 tsp vanilla

2 teaspoon baking soda

1 teaspoon salt
5 ½ cups flour

Cream butter and sugar. Beat eggs one at a time. Add sour cream and vanilla. Combine dry ingredients separately then combine with wet ingredients. Chill for 1 hour. Roll out on floured surface to about 1/4 inch thick. Bake on greased and parchment lined cookie sheet at 375 for 7-8 minutes. They should not be browned at all. Overcooking will cause them to turn crispy. Cool five minutes then transfer to a cooling rack until completely cool. Frost with your favorite buttercream!

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Honey Butter

2011-11-13T05:01:00.000-08:00

This recipe is adapted from Alton Brown. It is the most delicious honey butter I've ever had. I made it to use on this recipe for pumpkin cornbread. It added just the right amount of sweetness.

1/2 cup Butter, softened
1 tablespoon Honey
Cinnamon
Vanilla

Mix together butter and honey. Cover with a few shakes of cinnamon and a splash of vanilla. Mix again. Serve chilled or at room temperature. Adjust ingredients for desired taste.

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Rainbow Cake

2011-10-30T04:00:00.000-07:00

I just made this cake for my mom's birthday. The original recipe comes from Whisk Kid, who has some lovely creations. Instead of making the recipe entirely from scratch, I used 3 white cake mixes, Betty Crocker gel food colors (which were way cheaper), and my own frosting recipe.

3 white cake mixes
eggs
vegetable oil
water
Food color gel
Six 9 inch round cake pans (or as many as you have, reusing them if necessary)
Parchment paper
White frosting

Mix cake and preheat oven as directed on the package. Grease each cake round with shortening. Line the bottom of each cake pan with parchment paper, grease again, and set aside. Place 2 1/2 cups of cake mix into six separate bowls. Add food color gel to each bowl to create the colors desired (red, orange, yellow, green, blue, purple). Transfer each color batter to a separate cake round. Bake as directed on the package. Allow cakes to cool in pans for 10 minutes then cool completely on a wire rack.

Make frosting while cakes cool. If you use my recipe triple it for the entire cake.

Using a serrated knife, trim the rounded tops from each cake until level. Using a cake pedestal put a dollop of frosting in the center to cement the purple layer (bottom side up) to the dish. Frost purple layer just so the frosting extends slightly over the edge, top with blue layer. Repeat for all layers. Cover the top and sides with frosting (this is the rough frost, it doesn't need to be crumb free). Refrigerate the cake about 30 minutes (not the remaining frosting). Once the cake is chilled and the frosting is set, frost the cake again with the remaining frosting.

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Country-Style Pork Ribs

2011-10-16T10:35:00.000-07:00

This sauce is sweet and sticky. Finger lickin' good! Thanks Simply Recipes.

3 lbs country-style pork spare ribs
Kosher salt
Vegetable Oil

1 bunch sliced green onions
2 cups ketchup
2 cups water
4 teaspoons salt
1/4 cup Worcestershire sauce
1/2 cup white vinegar
1/2 cup dark brown sugar
4 teaspoons dry mustard

Preheat oven to 250 degrees. Split ribs down the center between the bones. Cut individual ribs in half if too long. Coat ribs in oil and kosher salt...a little more salt then you think you should. Place ribs in a single layer in two 9x13 baking pans, lined with foil. Bake ribs in preheated oven for 90 minutes, untouched.

While you wait combine onions, ketchup, water, salt, Worcestershire sauce, vinegar, brown sugar, and mustard in a saucepan. Bring to a boil and simmer for 20 minutes. Keep sauce on low until needed.

At the 90 minute mark turn and baste ribs with prepared barbecue sauce. Repeat every thirty minutes with remaining sauce until rib meat begins to fall apart. Total cook time can be anywhere from 3-5 hours. Don't rush it!

When ribs are cooked, turn your broiler onto high. Turn and baste ribs one more time and broil about 1-2 minutes until they begin to caramelize/char.

A barbecue recipe I want to try!

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Cooked Rice

2011-10-02T05:13:00.000-07:00

This recipe gives me perfectly cooked rice every time!

1 cup rice
1 1/2 cups liquid (water, chicken stock, both, etc.)
1 tablespoon butter
1/2 teaspoon salt

Combine in a sauce pan. Bring to a boil. Stir well. Turn down to low and cover. Cook for 20 minutes. DO NOT remove the lid. After 20 minutes remove from the heat. Remove the lid for about five seconds and then replace (do not stir). Let it set for 5 more minutes then fluff with a fork.

Sweet Potato Hash

2011-08-28T05:10:00.000-07:00

This recipe is adapted from Simply Recipes. I love her recipes. It is generally my first-stop for anything I am craving. They are basic and delicious. When I make this, I like to use a combination of sweet potatoes and yams.

1 lb mild Italian ground pork
1 medium onion, finely chopped
2-3 cups chopped cooked sweet potatoes/yams
Salt and pepper
Chopped fresh parsley

Brown the ground pork over medium heat. Only drain if you have more then a couple tablespoons of fat. Add the onion and cook a few minutes, until translucent. Mix in the potatoes/yams. Spread out evenly over the pan. Increase the heat to high or medium high and press down on the mixture with a spatula.

Do not stir. You should hear them sizzling. Use a spatula to peak underneath and see if they are browning. If nicely browned, use the spatula to flip sections over in the pan so that they brown on the other side. Press down again with the spatula. If there is too much sticking, you can add a little butter to the pan. Continue to cook in this manner until the potatoes are nicely browned.

Remove from heat, stir in chopped parsley. Add plenty of freshly ground black pepper, and add salt to taste. Serve with fried or poached eggs.

If you don't know how... poached eggs.

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Spaghetti Squash "Noodles"

2011-08-14T01:10:00.000-07:00

I am crazy for these "noodles" right now! In an effort to eat better and slim down, I have not been eating any grain-based carbs. Unfortunately, I have a child who will only eat spaghetti. Rather then make two meals (no way!) I have been using spaghetti squash for my noodles. It is so easy and really delicious. Eating one cup of squash, you will eat 10 grams of carbs vs 40 grams for one cup of spaghetti noodles. Eat up!

1 medium sized spaghetti squash
Salt and pepper to taste

Cut squash in half, lengthwise. Scoop out seeds and fibers. Cook using desired method. Allow to cool for about 10 minutes then shred the flesh with a fork. Season squash with salt and pepper and top with sauce.

Bake: Preheat oven to 425 degrees. Using a 9x13 glass dish, add 1 inch of water to the bottom and place squash cut-side down. Bake for 40 minutes or until the skin in easily pierced with a fork.

Pressure Cooker: (don't be afraid, this is my preferred method) Add 1 cup of water to the bottom of the pressure cooker. Add squash cut-side down. Once the cooker reaches pressure cook for 10-12 minutes.

Microwave: Pierce multiple times with a fork. Microwave each half for 6-8 minutes, until soft.

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Homemade Rice-a-Roni

2011-08-07T05:01:00.000-07:00

I grew-up loving Rice-a-Roni! However, now that I've become more of a food label reader I rarely buy it. This recipe has thankfully brought it back to my table. It is instantly devoured by my family!

1 cup uncooked rice (not instant)
1/2 cup broken angel hair pasta (broken into 1 inch pieces)
1 tablespoon dried parsley flakes
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/8 teaspoon dried thyme
1/4 teaspoon celery salt
2 tablespoons butter
3 cups chicken or beef broth

Place butter in a heavy sauce pan, brown the rice and noodles. Once everything is browned, add broth and spices and bring to a boil; cover and reduce heat. Simmer for 15 minutes or until rice is tender and the broth has been absorbed.

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Brussel Sprout Salad

2011-07-31T05:44:00.000-07:00

I made up this recipe based on a prepared salad that I got from Trader Joe's last week. It is the perfect way to use up any leftover brussel sprouts you have.

Cooked brussel sprouts, loosely chopped
Dried cranberries
Cooked bacon, crumbled
Roasted macadamia nuts
Shaved Parmesan cheese
Vinaigrette

Combine all ingredients in desired proportions. Toss together with your favorite vinaigrette. Trader Joe's Champagne Pear Vinaigrette is tasty. Serve warm or cold.

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Vegetable Egg Casserole

2011-07-24T08:07:00.000-07:00

This is a great substitute for the traditional egg souffle. I used zucchini but you could add any additional veggies you like...mushrooms, spinach, peppers, etc.

2 tablespoons butter
1/4 cup finely chopped onion
2 pounds zucchini, grated
1/2 pound ground Italian sausage
7 eggs, beaten
1 teaspoon ground mustard
Salt and pepper to taste
1/2 cup grated cheese

Preheat oven to 350 degrees. In a skillet pan, melt butter and saute zucchini and onion until tender. Place zucchini in a colander to drain excess liquid. Meanwhile, saute sausage until cooked. Combine zucchini mixture and sausage together. Season with salt and pepper as desired.

Beat eggs in a separate bowl. Add ground mustard. Combine zucchini/sausage mixture with eggs and pour into a greased 8x8 baking dish. Cover with grated cheese. Bake covered 30 minutes, then uncovered 15 minutes.

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Kale Chips

2011-07-17T05:25:00.000-07:00

When I first heard about these, I was told that they tasted "just like potato chips." Just to be clear, they do not taste like potato chips unless maybe you've never had potato chips...regardless, they are still really delicious. I bet your kids will eat them!

Kale
Olive Oil
Salt and Pepper

Preheat oven to 350 degrees. Rinse and dry the kale. Tear kale apart and remove the tough center ribs. Arrange the leaves in a single layer on a large cookie sheet. Pour olive oil onto your hands (about 1-2 tablespoons) and toss the kale. Again, arrange the leaves in a single layer. Salt and pepper as desired. Bake for 15-20 minutes or until crisp (but not burnt).

P.S. Trader Joe's sells bags of already cut kale

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Carnitas

2011-07-03T05:43:00.000-07:00

This pork roast is delicious! Boiling and then baking the meat makes it so tender but then it has a nice roasted outside. It is a really easy way to achieve a traditional carnitas taste and texture. Serve with corn tortillas and all the fixings!

2 pounds pork butt
1/2 medium onion, cut in half
1 large garlic clove
1 teaspoon salt
1/4 teaspoon dried oregano
1/4 teaspoon ground cumin
Salt or garlic salt, to taste

In a 3 quart saucepan, combine port, onion, garlic, 1 teaspoon salt, oregano and cumin; add enough water to cover. Bring to a boil, reduce heat, cover and simmer for 2 hours.

Preheat oven to 350 degrees. Drain meat and place in a baking pan. Sprinkle meat evenly with salt or garlic salt. Bake in a 350-degree oven for 45 minutes. Remove from oven. While meat is still warm, use forks to shred meat.

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Fresh Strawberry Pie

2011-06-19T13:35:00.000-07:00

Oh divine! I celebrate when strawberry season arrives. This recipe is from Emeril Lagasse. Please make one today.

2 pounds fresh strawberries, rinsed and hulled
1/2 cup sugar plus 2 tablespoons sugar
2 1/2 teaspoons cornstarch
1 1/2 teaspoons lemon juice, freshly squeezed
1/8 teaspoon salt
2 1/2 teaspoons unflavored powdered gelatin
2 tablespoons cold water
1 baked Pie Crust
1 cup cold heavy whipping cream
1/4 cup warm water
1/2 teaspoon vanilla extract

Slice about 3 cups of the strawberries 1/4 inch thick and place them in a medium bowl. Crush the sliced berries with a potato masher or a fork; you should have about 1 1/2 cups crushed berries. Place them in a small saucepan. Add the 1/2 cup sugar and the cornstarch, lemon juice, and salt, and stir to combine.

Soften 1 1/2 teaspoons of the gelatin in the cold water, and set it aside.

Place the saucepan over low heat and bring the berry mixture to a simmer. Cook, stirring occasionally, until the mixture is transparent and of medium thickness, about 5 minutes. Remove from the heat, add the softened gelatin, and stir until the gelatin has dissolved. Set aside to cool.

Cut 1 cup of the remaining berries into quarters, and gently fold them into the cooled cooked mixture. Pour the filling into the baked pie shell, and chill in the refrigerator until set overnight before serving.

Attach the bowl and whisk to the mixer, and add the heavy cream and the remaining 2 tablespoons sugar. Whip until soft peaks form. Soften the remaining 1 teaspoon gelatin in the warm water, and set aside until cool but not set. With the mixer running, add the softened gelatin to the whipped cream and whip until stiff peaks form. Add the vanilla. Working quickly, use a spatula to top the pie with the whipped cream, spreading it evenly and smoothly. Return the pie to the refrigerator and chill until set, at least 45 minutes.

Slice or halve the remaining strawberries, and arrange them decoratively on top of the pie. The pie will keep for up to 3 days in the refrigerator.

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Cinnamon Rolls

2010-12-31T08:59:00.000-08:00

I'm making these today. Yummy!

3 cups lukewarm water (105-115 F)
1 tablespoon salt
1/2 cup sugar
2 tablespoon active dry yeast
1/4 cup melted butter or shortening
7-9 cups flour
3/4 cup instant dry milk (or 1/3 cup non-instant dry milk)

1/2 cup butter, very soft

2 cups brown sugar

Cinnamon

Raisins and Nuts (optional)

Using a large mixer with a dough hook (like a Kitchen Aid) add water, salt, 1/2 cup sugar, and yeast. Allow to dissolve. Add melted butter, 5 cups flour, and dry milk. Knead dough with hook. Gradually add 2-3 more cups of flour until soft dough forms. Knead for 10 minutes.

Remove dough from mixer. With lightly floured or buttered hands divide dough in half. Roll each half on a floured surface into a rectangle shape. Spread each with 1/4 cup butter and 1 cup brown sugar. Sprinkle with desired amount of cinnamon (be generous), raisins, and nuts. Roll dough into a log. Cut into 1" slices. Place on buttered baking sheet. Cover and allow to rise until double in size (it takes about 2 hours). Bake rolls in preheated 350F oven for 10-12 minutes or until lightly browned. Frost while still warm. Makes about 3 dozen.

Frosting:

6 oz cream cheese, softened

1/2 cup butter, softened

3 cups powdered sugar
1 tsp vanilla
1/2 cup milk

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Chicken Stir fry

2010-09-12T00:51:00.000-07:00

I saw this recipe made on TV the other day by Emeril Lagasse on The Cooking Channel. A homemade stir fry always requires a little more time to prepare but then it is so fast to cook! I really liked the flavors of the sauces he uses and the addition of noodles. I will be adding this to my regular line-up! Feel free to add any other veggies to the recipe like mushrooms, shredded cabbage, or already cooked broccoli or carrots (but don't substitute with frozen ones because it will create too much fluid).

3 tablespoons vegetable oil
1 1/4 pounds boneless, skinless chicken breast, cut into 1/2-inch cubes
1 teaspoon cornstarch
1/4 cup finely chopped green onions
2 teaspoons minced garlic
1/2 teaspoon crushed red pepper (optional)
2 cups snow peas, ends and threads removed
1 large red bell pepper, julienned
1/2 red onion, thinly sliced
2 celery stalks, peeled and cut on a bias
1 cup low-sodium chicken broth
1/4 cup hoisin sauce
2 tablespoons soy sauce
2 nests cellophane rice noodles
1/2 cup roasted cashews (optional)
Salt and pepper

Prepare all ingredients prior to cooking. Heat the oil in a wok or a large saute pan over high heat. Dust the chicken with cornstarch. When the oil is hot, add the chicken, and cook until it just turns opaque, about 3 to 4 minutes. Add the green onion bottoms, garlic, and crushed red pepper and cook until fragrant, about 30 seconds. Add the snow peas, red bell pepper, onion, celery, and cook until just tender, about 3 minutes.

Add the chicken broth, hoisin, and soy sauce to the wok. Stir to combine. Shift the contents of the wok to the side to create a pool of sauce. Submerge the cellophane noodles into the liquid. Cover the noodles with the chicken and vegetables and cook 3 minutes longer. The rice noodles will absorb almost all of the fluid. Be careful to not burn the noodles.

Remove from the heat. Add the green onion tops, roasted cashews, and toss to combine all the ingredients. Season the mixture with salt, and pepper, to taste, and serve immediately.

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Barbeque Pork Sandwich

2010-08-22T01:51:00.000-07:00

This makes a great barbecue pork sandwich. Very easy for a summer time picnic. When using store-bought barbecue sauce I always like to add a little honey or a bit of mustard to round out the flavors.

3 lb pork shoulder roast
1 medium onion, chopped
1 clove of garlic, minced
salt and pepper
2-2 1/2 cups barbecue sauce

Brown the meat first to sear it. Throw it in the crock pot and add everything on top. Cook on low 6-8 hours, or on high for about 4 hours. Pull the pork apart as it softens in the crock pot. Serve on buns.

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Chili Sauce

2010-08-15T09:46:00.000-07:00

I don't can many things but this chili sauce recipe is awesome! It is a bit tangy and sweet. It is good with chips, mixed into dips (over cream cheese), cooked with a roast, or even used on a sandwich. I love it!

12-14 lbs tomatoes, chopped
4 cups celery, chopped
2 1/2 cups onion, diced
2 bell peppers, chopped (red or green)
3 sticks cinnamon
4 cups cider vinegar
2 tablespoons salt
4 1/2 cups brown sugar
1 tablespoon dry mustard
1 1/2 teaspoons ground cloves

Combine tomatoes, celery, onion, and bell pepper; simmer about 1 1/2 hours. Add remaining ingredients. Continue cooking 1 1/2 hours. Remove cinnamon sticks. Fill hot pint jars to within 1/2 inch of top; apply hot canning jar lids and rings. Process in a water bath canner about 30 minutes.

Banana Bread

2010-08-08T09:23:00.000-07:00

This is a delicious vegan banana bread that is more dense then traditional recipes. The molasses makes it a dark, rich bread.

2 large or 3 small very ripe bananas
1/4 cup applesauce
1/4 cup vegetable oil
1/2 cup sugar
2 tablespoons molasses
1 cup all-purpose flour
1 cup white whole wheat flour
3/4 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon salt

Preheat the oven to 350 degrees F. Lightly grease a 9 x 5-inch loaf pan. In a large mixing bowl, mash the bananas really well. Add the sugar, applesauce, oil, and molasses, and whisk briskly to incorporate.

Sift in the flour, baking soda, spices, and salt. Use a wooden spoon to mix until the wet and dry ingredients are just combined.

Transfer the batter to the prepared pan and bake for 45 minutes. The top should be lightly browned and a knife inserted through the center should come out clean.

Remove from the oven and let cool.

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Homemade Peanut Butter Cups

2010-08-01T08:56:00.000-07:00

Yummy! I just made these with my sisters and they were delicious and very easy! I bet you could make these with your kids.

For the chocolate:
1 1/2 cups chocolate chips (I preferred the milk chocolate over the dark chocolate)
2 tablespoons natural peanut butter (like Adams)
12+ Mini paper liners

For the filling:
3/4 cup natural peanut butter
1/4 cup powdered sugar
1/2 tsp vanilla

Combine chocolate and 2 tablespoons peanut butter in a microwave-safe bowl. Microwave in 1-minute increments, keeping a close eye to avoid burning, and stirring often.

Using a spoon, thoroughly coat each mini cupcake liner with a thin layer of chocolate. Repeat with all 12 liners. Place the chocolate-covered liners onto a plate in the fridge to firm up, for about 20 minutes.

Meanwhile, prepare the filling: Stir together peanut butter and sugar. Once the chocolate is hard, divide peanut butter into all 12 liners, about 1 heaping tablespoon per liner, pressing down gently to make sure the paste goes everywhere. Top with 2 teaspoons melted chocolate, spreading carefully so that none of the peanut butter can be seen. Let cups firm up in fridge for at least one hour before enjoying. Store in fridge.

You can use regular size cupcake liners to make large cups. Is using large cups, double the recipe.

Shredded Chicken

2010-07-25T08:49:00.000-07:00

I found this recipe while looking online for a Cafe Rio copy-cat recipe. It is really tasty in tacos and burritos.

3 lbs boneless, skinless chicken breasts (thawed)
1 1/2 cups Italian dressing
1 tablespoon minced garlic
1 tablespoon chili powder
juice from one lime
1/4 cup fresh cilantro, chopped

Place chicken in a 4-6 qt. slow cooker. Pour dressing over top and sprinkle with chili powder and garlic. Cover and cook on low for 7-8 hours or on high for 3-4.

Remove chicken from pot, shred with a couple of forks, then put it back in the pot. Cover and cook an additional 30 minutes. Add lime juice and cilantro.

French Dip

2010-07-11T01:52:00.000-07:00

This recipe is from my sister. Yum!

3 lb. beef roast
1/2 cup soy sauce
1 beef bouillon cube
1 bay leaf
1 tsp dried thyme
3-4 peppercorns
1 tsp garlic powder

Combine all ingredients in slow cooker. Add enough water to almost cover meat. Cover and cook on low heat 10-12 hours. Shred meat using two forks. Serve on rolls (add some sliced provolone if desired). Use extra juice for dipping sandwiches.

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Hard Boiled Eggs

2010-06-27T04:21:00.000-07:00

It sounds silly, but it has taken me a long time to find the perfect hard boiled egg recipe. Here is it.

Put desired number of eggs in a saucepan and cover with water so all the eggs are covered with one inch of water. Bring to a boil. Boil for one minute. Turn off heat and cover pan for 12 minutes, while keeping the pan on the warm burner. Rinse with cool water and refrigerate or eat.

Basic Vinaigrette

2010-06-20T10:57:00.000-07:00

This is a great recipe from Martha Stewart.

3/4 cup extra-virgin olive oil
1/4 cup white wine vinegar
1 tablespoon Dijon mustard
1/2 teaspoon walnut oil (optional)
1/4 teaspoon salt
1/8 teaspoon pepper
Pinch of sugar

In a jar, combine all ingredients. Shake well to combine. Makes 1 cup.

Fetticcine Alfredo

2010-06-13T01:32:00.000-07:00

This is the ultimate comfort food! It is the perfect combination of perfect ingredients...pasta, butter, cream, and cheese. Yum!

8 oz uncooked fettuccine
1/2 cup butter
1/2 cup whipping cream
3/4 cup shredded Parmesan cheese
1/2 teaspoon salt
Pepper
Fresh parsley, chopped (optional)

Cook fettuccine according to package directions. Drain well.

In a saucepan, heat butter and cream over low heat, stirring constantly until butter is melted. Stir in cheese, salt, and pepper to taste. Stir constantly until smooth. Pour sauce over drained fettuccine. Stir until well coated. Garnish with parsley.

Rice Pudding

2010-06-06T06:10:00.000-07:00

I love the creamy, yummy goodness of rice pudding. I think the secret to rice pudding is to use a medium grain rice. Because the cooked product is more sticky the end result is more creamy.

1 cup white rice
4 cups half-n-half
2 large egg yolks
1 teaspoon vanilla extract
2/3 cup sugar
2 tablespoons butter, softened
1/2 cup golden raisins/dried cranberries/dried cherries/chopped dried apricots (optional)
Cinnamon

In a large saucepan, bring the rice and half-n-half to a boil over medium heat. Reduce heat and simmer for 18 minutes, stirring occasionally in the beginning and constantly at the end to prevent burning.

In a small bowl whisk the egg yolks, vanilla, and sugar until blended. Add 1/2 cup of rice mixture to temper the eggs. Combine with rice. Stir in butter and fruit. Pour into serving bowl and cool to room temperature. Sprinkle with cinnamon.

Can be made the day before and refrigerated.

Meatloaf

2010-05-16T09:59:00.000-07:00

"I would do anything for love, but I won't do that, no I won't do that." Sorry, I have a hard time thinking about meatloaf and not thinking about Meatloaf. I never did understand that song...what is it that he won't do for love?

Anyway, I don't usually crave meatloaf but it's one of those dinners that is usually pretty yummy. I always use ground turkey instead of ground beef.

1 lb lean ground beef
1 small onion, diced (about 3 tablespoons)
2 teaspoons Worcestershire sauce
1/4 cup milk
1 large egg
1/2 cup oats
1/2 teaspoon garlic powder
1/2 teaspoon dried sage
1/4 teaspoon salt
1/4 teaspoon ground mustard
1/8 teaspoon black pepper
1/3 cup ketchup, chili sauce, or barbecue sauce

Preheat oven to 350F. Combine all ingredients (except ketchup) in large bowl and mix. Inside a 9x13 baking dish mold the meat mixture into a loaf then cover with ketchup.

Bake uncovered for 1 hour or meat thermometer reads 160F. Let stand 5 minutes and enjoy.

White Cake

2010-05-09T02:09:00.000-07:00

One of my friends uses this recipe to make wedding cakes but it is also great for a single cake or cupcakes! You can find the original recipe here. It is more dense then your average box cake making it easier for decorating. It also freezes well.

1 (18 ounce) box white cake mix (Betty Crocker or Pillsbury)
1 cup all-purpose flour
1 cup granulated sugar
3/4 teaspoons salt
1 1/3 cups water
2 Tablespoons vegetable oil
1 teaspoon real vanilla extract
1 teaspoon almond extract
1 cup sour cream
4 large egg whites (or 3 whole eggs, but the cake will not be white)

Place all dry ingredients in a large mixing bowl and stir together with a wire whisk. Add the remaining ingredients and beat on medium speed for 2 minutes. Pour into greased and floured cake pans, filling each pan a little over half full. Lightly tap cake pans on counter to bring air bubbles to top. Bake in preheated 325° oven until cake tests done.

This recipe will make either three 9" rounds, 32+ cupcakes, one 9x13, or one 12x18 sheet cake. Baking times vary according to the size and depth of pans being used. Look to the cake box for approximate times.

***For lemon cake: substitute lemon juice for 1/2 cup of the water in the recipe, use 3 whole eggs instead of the whites, stir in 2 tsp lemon zest, and use 1/2 tsp of a good lemon extract in place of the almond.

Macaroni Salad

2010-05-02T01:20:00.000-07:00

This is my favorite macaroni salad recipe. If refrigerated overnight is is sweet and creamy. Perfect for a barbeque!

4 cups uncooked elbow macaroni
1 cup mayonnaise
1/4 cup distilled white vinegar
1/4 cup white sugar
1 tablespoon prepared yellow mustard
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1 small onion, diced
2 stalks celery, diced
1/4 cup carrot, diced

Bring a large pot of lightly salted water to a boil. Add the macaroni, and cook until tender, about 8 minutes. Rinse under cold water and drain well.

In a large bowl, mix together the mayonnaise, vinegar, sugar, mustard, salt and pepper. Stir in the onion, celery, carrot, and macaroni. Refrigerate for at least 4 hours before serving, but preferably overnight.

Almond Brickle Coffee Cake

2010-04-25T05:53:00.000-07:00

I'm a big fan of coffee cake (despite not being a coffee drinker). It is a great addition for brunch or breakfast. This recipe is from the inside of a "Land O Lakes" butter package.

Coffee Cake
3/4 cup sugar
1/2 cup butter, softened
2 eggs
1 teaspoon almond extract
1 teaspoon vanilla
1 1/2 cups flour
3/4 cup sour cream
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/8 teaspoon salt

Streusel
1/4 cup sliced almonds, toasted
1/4 cup almond toffee bits

Glaze
1/4 cup powdered sugar
1/4 teaspoon almond extract
1-2 teaspoons milk

Preheat oven to 350. Grease and flour 9-inch round pan. Cream together sugar, butter, eggs, almond extract, and vanilla in large bowl. Add remaining coffee cake ingredients; mix well.

Spread half of batter into prepared pan. Sprinkle 2 tablespoons sliced almonds and 2 tablespoons toffee bits over batter. Spread remaining batter over streusel, then sprinkle with remaining almonds and toffee bits. Bake for 30-40 minutes. Cool 10 minutes, remove from pan and cool completely.

Stir together all glaze ingredients. Drizzle over cooled coffee cake. Serve.

Another awesome coffee cake recipe. Lemon!

Creme Brulee

2010-04-18T02:23:00.000-07:00

My husband just got a creme brulee torch as a gift...so naturally I had to make creme brulee! It's yummy!

1 cup heavy cream
2 tablespoons plus 1/3 cup sugar
3 egg yolks
1/2 teaspoon vanilla

Preheat oven to 300 F. Prepare some boiling water.

In a saucepan over medium heat, combine heavy cream and 2 tablespoons sugar. Cook, stirring occasionally until small bubbles/foam appear around the edge of pan. Set aside.

In a bowl beat egg yolks and vanilla until smooth and light. Pour hot cream mixture into egg yolks, a little at a time, beating continuously until well blended. Strain mixture through a fine sieve into a large pyrex (2 cup+) measuring cup. Divide among 4 4-oz ramekins.

Arrange ramekins in an 8x8 baking dish and place on middle shelf of preheated oven. Fill pan with boiling water to halfway up sides of ramekins. Cover loosely with aluminum foil. Bake until custard is just set, about 25 minutes. Chill 2-3 hours.

Sprinkle remaining sugar evenly over top of cooled custards. With the creme brulee torch, move the flame continuously over the surface of the ramekins, in a circular motion until sugar melts and becomes golden brown and bubbly. Serve immediately.

Caesar Salad Kit

2010-04-11T04:36:00.000-07:00

Use this for a quick side salad or add some chicken for a main course. Be sure to purchase a dressing you like. I prefer the Caesar dressings found in the refrigerated section of the produce area.

5 cups chopped romaine lettuce
1/2 cup prepared Caesar dressing
2 tablespoons shredded Parmesan cheese
1/2 cup seasoned croutons

Combine in a large bowl and toss.

Brownie for One

2010-04-04T06:03:00.000-07:00

You may hate me for this one. It is a perfect little dessert for one. Top it with a scoop of ice cream!

In a mug, melt 2 tablespoons butter. Add 4 tablespoons flour, 4 tablespoons sugar, 2 tablespoons cocoa, a dash of salt, drop of vanilla, and 2 tablespoons milk.

Stir well and cook in the microwave for 1 1/2 minutes.

Chicken Salad

2010-03-28T07:11:00.000-07:00

Here's a great recipe to use with that leftover chicken! Chicken Salad from the Pioneer Woman.

5 boneless, skinless chicken breasts, cooked
2 stalks Celery, Chopped
3 whole Green Onions, Chopped
2 cups Grapes, Halved
A Small Handful Of Fresh Dill, Minced
1/2 cup Mayonnaise
1/2 cup Plain Yogurt Or Sour Cream
1 Tablespoon Brown Sugar
1 Tablespoon Lemon Juice
Salt & Pepper To Taste

Chop cooled chicken into bite-sized chunks and set aside. Chop all of your fruits and veggies and place them in a bowl with the chicken. If needed, you can substitute 2-12.5 cans of chunk chicken breast from Costco.

In another bowl mix mayonnaise, yogurt (or sour cream), lemon juice, brown sugar and salt and pepper to taste. Add fresh herbs. Pour it over the chicken/veggie/fruit mixture and stir gently until everything is thoroughly mixed. Allow the salad to chill for several hours (or even overnight) before serving.

Leftover Chicken

2010-03-14T12:07:00.000-07:00

I make a lot of recipes with "leftover chicken". For convenience I always have some on hand for quick meals like salads, tacos, casseroles, stir fry, sandwiches, or eaten plain with some steamed veggies.

This is a very easy (and maybe obvious) recipe but it makes a really great moist chicken you can literally use in everything!

4 boneless, skinless chicken breasts, frozen
1-2 tsp olive oil
salt & pepper

Preheat oven to 375 degrees. Lay out chicken in a glass 9x13 baking dish pour olive oil over top and season with salt and pepper. Using your hands, coat the chicken with the olive oil and seasonings. Arrange chicken flat and cover loosely with aluminum foil. Bake 25-30 minutes or until no longer pink. Eat hot or refrigerate.

Macaroon Pie

2010-02-28T06:31:00.000-08:00

The pie is crispy on the outside like a cookie and creamy in the inside like an egg custard.

4 eggs
1/4 cup butter
1/2 cup flour
1 3/4 cups milk
1/8 teaspoon salt
1/2 teaspoon baking powder
3/4 cup sugar
1 cup flaked coconut
2 teaspoons vanilla

Pour all the ingredients into a blender and blend for a few minutes. Pour the mixture into a greased 9″ pie plate and bake in a 325F preheated oven for 40 minutes or until a knife comes out clean when inserted into the pie.

Savory Red Potatoes

2010-02-21T04:37:00.000-08:00

I love these potatoes! They are the perfect side dish and so easy to make.

2 lbs red potatoes
1/4 cup butter, melted
1/2 tsp garlic powder
1 tablespoon Italian seasoning

Wash and cut potatoes into 1" pieces. Using a large bowl or Ziploc bag combine all ingredients and mix. Place in 9x13 baking dish or cookie sheet. Bake in preheated 425 oven for one hour stirring after 30 minutes.

Homemade Chocolate Cake

2010-02-14T13:49:00.000-08:00

Got this recipe from the internet, recommended from a friend. It is a very tasty and moist chocolate cake; perfect for spreading a little Valentine's Day love.

2 cups sugar
1 3/4 cups flour
3/4 cup baking cocoa (dutch process or dark cocoa preferably)
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
2/3 cup boiling water

Heat oven to 350°F. Grease and flour two 9 inch round baking pans or one 9x13 pan. In large mixer bowl, stir together dry ingredients. Add eggs, milk, oil, and vanilla; beat on medium speed for 2 minutes. Stir in boiling water by hand (batter will be thin). Pour into prepared pans. Bake 30 to 35 minutes for round 9-inch pans, 35 to 40 minutes for rectangular pan or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pan to wire racks. Cool completely before frosting.

Frost this cake with ganache or something yummy like this raspberry buttercream!

Mango-Guava Smoothie

2010-02-07T01:54:00.000-08:00

Last year while in Hawaii I had the most delicious drink at the pool . . . a guava smoothie. Oh yummy! I found this recipe in a smoothie book at my local Jamba Juice. You can substitute other nectar flavors and frozen fruit for different smoothie flavors.

1 1/2 cups guava nectar, chilled (you can find it in the juice isle at the grocery store)
1 tsp fresh lime juice
2 cups diced mango, frozen
1 banana, frozen

Combine all ingredients in blender; cover. Blend until smooth. Serves two.

Buttercream Frosting

2010-01-24T01:54:00.000-08:00

I have a friend who makes lovely cakes with the yummiest frosting ever!

Normally you wouldn't need a recipe for only frosting, since you generally make it when you have something to frost; but this frosting is so good it deserves to stand alone!

1/2 cup butter
1/2 cup vegetable shortening
1 lb powdered sugar
1/4 teaspoon salt
2-3 teaspoons meringue powder (optional)
3/4 teaspoon vanilla
3/4 teaspoon almond extract
2-3 ounces whipping cream

Using a stand mixer, cream butter and shortening until fluffy. Add sugar, meringue powder, about half of the cream, and continue creaming until well blended. Add salt, flavorings, and enough whipping cream to make the consistency you need. Beat at medium speed until icing is fluffy.

The meringue powder gives the icing a light crust, but it remains soft underneath. The more you add the firmer the frosting. It is very helpful if you are actually decorating a cake. The easiest place to find it is online but I have seen it at JoAnn's Craft or Sur la Table.

Oven-Roasted Brussel Sprouts

2010-01-10T02:15:00.000-08:00

I am not a lover of brussel sprouts but my sister-in-law just turned me on to how she makes them and I cannot stop craving them! I am headed to Costco right now so that I can buy a big bag of them and eat them all.

Brussel Sprouts
Olive Oil
Salt and Pepper

Preheat oven to 450 degrees. Cut brussel sprouts into quarters and layer on a cookie sheet. Drizzle olive oil over sprouts and cover with salt and pepper to taste. Toss together until all are coated, careful to not cause the sprouts to all fall apart. Cook about about 15-20 minutes, until they're a little blackened and soft. Yummy!

Roast with Barbeque Sauce

2010-01-03T06:52:00.000-08:00

The sauce is what makes this roast so yummy. I got this recipe from my mother-in-law. She adapted it from a recipe she found on Better Homes & Gardens.

3/4 cup water
1/4 cup Worcestershire sauce
1 tablespoon cider vinegar
1 teaspoon instant beef bouillon granules
1/2 teaspoon dry mustard
1/2 teaspoon chili powder
1/4 teaspoon cayenne pepper
2 cloves garlic, minced
1 2-1/2-pound pot roast
1/2 cup ketchup
2 tablespoons packed brown sugar
2 tablespoons butter or margarine
5 strips bacon, chopped
1/2 onion, diced

In a crock pot combine roast, water, Worcestershire sauce, vinegar, bouillon granules, mustard, chili powder, cayenne pepper, and garlic. Reserve 1/2 cup liquid for sauce; set aside in refrigerator.

Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours.

For sauce, in a saucepan cook bacon until crisp, set aside. Drain excess grease and cook onion until soft. Add the 1/2 cup reserved liquid, bacon, ketchup, brown sugar, and butter. Heat through. Cover meat with sauce before serving. Top with extra sauce.

Breakfast Sandwich

2009-12-27T06:21:00.000-08:00

This is currently my favorite breakfast! You could go all gourmet and actually make your own biscuits but I like my breakfast a little faster then that so I buy the canned variety from the refrigerated section, like "Grands" from Pillsbury. You can also substitute the biscuit for an english muffin or a croissant but I think the biscuit is really the best.

My favorite part of these sandwiches is you can pile them as high as you want!

1 can biscuits (there are generally 8 in a can)
1-2 eggs per sandwich
Bacon (or whatever breakfast meat you prefer)
Cheese, at least 1 slice per sandwich and more if you like it cheesy.

Cook biscuits according to the package directions. Cook bacon on stove top in large skillet. You'll want a couple of pieces per sandwich but I always make more because bacon is so yummy! After cooked, drain bacon on a paper towel. Discard bacon grease, leaving just a small amount to cook the eggs in. You can fry or scramble the eggs depending on your taste.

Assemble sandwiches, allowing the cheese to melt on the hot eggs. Oh yummy!!

Crab Souffle

2009-12-20T06:12:00.000-08:00

This is a recipe passed down from my grandmother. I love this dish because of the memories it conjures up for me. It is not a true souffle but the dish is dense and creamy.

8 slices white bread
1/2 cup mayo
1/2 cup green pepper, diced fine
1/2 onion, diced fine
1/2 lb crab
2 eggs
1 1/2 cups milk
1-10 3/4 oz can condensed cream of mushroom soup

Take crust off bread. Place 4 slices in the bottom of buttered 8x8 dish so that you have a single layer of bread. Mix together mayo, green pepper, onion, and crab. Be careful not to break up the crab chunks too much. Place on top of bread. Put 4 more slices of bread on top of mixture. Combine eggs and milk, pour over bread. Make sure bread is covered/saturated. Place in refrigerator over night. Preheat oven to 325 F. Bake 15 minutes, remove and cover with mushroom soup and continue to bake 25-30 minutes more.

A different cookie for Santa

2009-12-13T17:15:00.000-08:00

Oh Pioneer Women . . . you are amazing! This is her recipe and it is lovely!

Spicy Molasses Cookies

1 cup sugar
3/4 cup vegetable shortening
1/4 cup molasses
1 egg
2 cups flour
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1 teaspoon ground ginger
1/4 teaspoon ground cardamom
1/4 teaspoon salt
2 1/2 teaspoons baking soda

Preheat oven to 350 degrees. Mix sugar, shortening, molasses, and egg together until well combined. Dump in dry ingredients, stirring dry ingredients together lightly. Mix together until dough is combined. Roll dough into walnut-sized balls, then generously coat each ball with sugar. Place balls on a baking sheet and bake for 9 to 11 minutes, allowing to bake for about a minute after cookies begin to crack. Remove cookies from baking sheet and allow to cool.

Homemade Hot Chocolate

2009-12-06T04:25:00.000-08:00

This drink warms my soul!

1/3 cup unsweetened cocoa powder
3/4 cup white sugar
1 pinch salt
1/3 cup boiling water
3 1/2 cups milk
3/4 teaspoon vanilla extract
1/2 cup half-and-half cream

Combine the cocoa, sugar and pinch of salt in a saucepan. Blend in the boiling water. Bring this mixture to an easy boil while you stir. Simmer and stir for about 2 minutes. Watch that it doesn't scorch. Stir in 3 1/2 cups of milk and heat until very hot, but do not boil! Remove from heat and add vanilla. Divide between 4 mugs. Add the cream to the mugs of cocoa to cool it to drinking temperature.

Sourdough Sausage Stuffing

2009-11-22T14:43:00.000-08:00

My husband made this recipe last Thanksgiving. It was a crowd favorite and a new family tradition. It is from Tyler Florence from food network. Enjoy!

1 medium carrot, peeled and rough chopped
1 medium onion, roughly chopped
2 stalks celery, roughly chopped
1/2 bunch fresh sage
1 1/2 pounds loose sweet Italian sausage
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
5 cups cubed sourdough bread, crusts removed
1 cup low-sodium chicken stock
1/2 cup heavy cream
1 large egg

Preheat the oven to 375 degrees and butter a 9 x 11 baking dish.

In a food processor puree the carrot, onion, celery and sage until you have a fine pulp. Set a large skillet over medium-high heat and brown the sausage in a little olive oil. Once you have a nice brown color and the fat has rendered - about 5 minutes, use a slotted spoon to remove the sausage and place in a large mixing bowl. Add the vegetable pulp to the pan and saute until most of the moisture has evaporated. Season with salt and pepper. Add to the mixing bowl with the sausage and also add the bread cubes.

Mix together chicken stock, cream and egg. Pour this wet mixture over the dressing mix. Season and fold everything together. Pour out into dish and bake for 30 to 35 minutes until golden brown on the top (if it gets too brown before the 30 minutes is up, tent with foil).

Caramel Apple Cider

2009-11-08T05:37:00.000-08:00

Oh divine! Once you make this you will never again spend $4.00 for it at Starbucks. It is so good and easy! The key is to use a quality apple cider. Something that you would drink alone.

1 1/2 cups apple cider
1 1/2 tablespoons caramel sauce
1/2 teaspoon vanilla
Whipping Cream, the spray kind

Combine apple cider, caramel and vanilla into a sauce pan. Heat over medium-high heat, stirring constantly, until apple cider is hot and caramel has melted. Top with a whipping cream and a drizzle of caramel. Makes 12 oz.

Pumpkin Cupcakes

2009-11-01T11:49:00.000-08:00

This will get you in the mood for Autumn!

4 eggs
2 cups granulated sugar
1 cup vegetable oil
15-ounce can pumpkin
2 cups sifted all-purpose flour
3 teaspoons baking powder
2 teaspoons pumpkin pie spice
1/2 teaspoon salt
1 teaspoon baking soda

Icing:
2 8-ounce packages cream cheese, softened
4 cups sifted confectioners' sugar
2 teaspoon vanilla extract

Preheat the oven to 350 degrees F. Using an electric mixer at medium speed, combine the eggs, sugar, oil and pumpkin until light and fluffy. In a separate bowl combine the flour, baking powder, cinnamon, salt and baking soda. Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth. Spoon batter into cupcake cups. Bake for 15-25 minutes. Let cool completely before frosting.

To make the icing: Combine the cream cheese and butter in a medium bowl with an electric mixer until smooth. Add the sugar and mix at low speed until combined. Stir in the vanilla and mix again. Spread on cooled cupcakes.

Dinner in a Pumpkin

2009-10-25T17:00:00.000-07:00

1 medium pumpkin
1 1/2 lbs ground beef
1/4 cup soy sauce
2 tbspn brown sugar
1 can sliced mushrooms, drained
1 can cream of chicken soup
2 cups cooked rice

Clean out pumpkin. Brown hamburger. Combine all ingredients in skillet and then put into pumpkin, replace pumpkin top. Place on a cookie sheet. Bake 1 hour at 375 degrees. To serve scoop out a portion of pumpkin along with the yummy ingredients.

Caramel Corn

2009-10-04T01:49:00.000-07:00

This is a great treat for a Halloween party, a nice neighbor gift at Christmas or a tasty treat for any time of the year.

8 c. popped popcorn (about 1/3 c. unpopped)
3/4 c. brown sugar
1/3 c. margarine
3 Tb. light corn syrup
1/4 tsp. baking soda
1/4 tsp. vanilla
1 cup peanuts (optional)

Remove all unpopped kernels from popped corn. In saucepan, combine brown sugar, margarine, and corn syrup. Cook and stir over medium heat to boiling. If you want soft caramel corn boil until firm ball stage (245 degrees), if you want hard caramel corn boil until hard ball stage (255 degrees). Remove saucepan from heat. Stir in baking soda and vanilla; pour over popcorn in a large bowl. Add peanuts. Stir gently to coat. Spread onto wax paper. Allow to cool briefly then shape if desired or cool completely.

Super Easy Omelet

2009-09-20T01:02:00.000-07:00

Making individual omelets on the stove top is not so difficult, but I liked this recipe for when you're making omelets for multiple people. It is also really easy for your kids to help with and to use when you go camping (if you do that kind of thing).

1 qt-size Ziploc bag per person
2 eggs
Salt & Pepper
toppings as desired

Have each person write their name on their bag with permanent marker. Add eggs to the bag and shake. Add additional toppings as desired, shake.

Make sure to get out all of the air in the bag and zip it up. Place the bags in a large pot of boiling water for 13 minutes. You can cook about 6-8 omelets in a large pot. After cooking open the bags and the omelet will roll out easily.

If making an omelet on the cook top: heat your 8-10 inch skillet over medium high heat. Melt a little butter, when the butter is melted pour the egg mixture into the skillet. Stir initially, then allow eggs to settle, rotating the pan and lifting the edges to cook the liquid egg. Allow the eggs to become solid but shiny before adding the toppings on one half of the omelet. Fold in half, allow to cook for another 30 seconds or so (so the cheese can melt) and serve.

Toppings: (chop prior to cooking)
Cheese
Ham/Bacon
Onion
Green Pepper
Tomatoes/salsa
Mushrooms

Baked Potato

2009-09-13T06:07:00.000-07:00

I sometimes forget that baked potatoes can be the main dish of your dinner. Setting up a potato bar is easy and tasty. The options for toppings are endless!

Heat oven to 350 degrees. Wash potatoes thoroughly. Dry, then using a standard fork poke 8 to 12 deep holes all over so that moisture can escape during cooking. Place potatoes directly on rack in middle of oven. Bake 1 hour or until skin feels crisp but flesh beneath feels soft.

If you want the skins to remain soft, wrap potatoes in foil and extend baking time 15 minutes. If you're cooking more than 4 potatoes, you'll also need to extend the cooking time by up to 15 minutes.

Shanghai Pot Stickers

2009-09-06T08:17:00.000-07:00

I got this recipe from a Chinese friend. She makes some amazing food! This recipe is very labor intensive so I have only made them once but the result was really worth it and it makes a lot so you can freeze them!

8 oz napa cabbage
1 lb lean ground pork
4 oz shrimp meat, finely chopped (optional)
1 egg, lightly beaten
1 tblspn chopped chives
1 tblspn minced garlic
3 tsp salt, divided
1 tsp sugar
1 tblspn soy sauce
2 tsp sesame oil
2 tblspn Shao Xing rice wine
1 pkg (1 lb) potsticker wrappers (thick variety)
dash of pepper to taste
water for sealing

Cut the cabbage across into thin strips, mix with 2 tsp salt and set aside for 5 minutes. Squeeze out the excess moisture.

In a nonstick skillet add ground pork and cook, add shrimp. In a large bowl mix the cabbage, ground pork mixture, and all remaining ingredients.

Frozen Peach Pie

2009-08-23T10:54:00.000-07:00

Thanks to some great trees in my parents yard, I grew up eating fresh peaches in the summer. I was introduced to this recipe from a friend while we were eating peach pie at her house this past February! This requires some prep work and freezer space but it allows you to use those beautiful peaches when they are in season and the results are amazing! Plus, it is so much fun to have "fresh peach pie" in the middle of winter!

4 cups sliced fresh peaches
2 teaspoons lemon juice
3/4 cup packed brown sugar
1/4 cup flour
1/4 teaspoon cinnamon
1 unbaked 9-inch pie crust (double crust)
Vanilla ice cream (1/2 cup per serving)

To freeze: Line a 9-inch pie plate with foil. Toss sliced peaches with lemon juice. Mix brown sugar and flour; toss with peaches. Place peaches in foil lined pie plate. Freeze until solid. Remove pie filling from pie plate, wrap well, place in freezer bag or with freezer wrap and freeze until ready to use. Pies will stack nicely in freezer once frozen.

To bake: Line 9-inch pie plate with unbaked pastry crust; remove frozen filling from foil and freezer wrap, place in prepared pie plate. Top with second pastry crust, seal edges, cut holes to vent top crust. Wrap strips of foil around outside edges of pie crust to prevent fluted edge from over cooking. Allow pie to set on counter while oven pre-heats to 400 F. Bake pie 60 minutes or until bubbly inside. Serve with vanilla ice cream.

To enjoy now: If you do not want to freeze pie for later, place filling directly into prepared pie crust and bake in pre-heated oven.

Bacon

2009-08-09T03:42:00.000-07:00

Hopefully you all agree with me when I say that bacon is awesome! It is good on so many things as well as delicious when eaten alone. However, what I dislike most about cooking bacon is that it stinks up your whole house when you cook it and also that you have to baby it on the stove top. But my whole life changed one day while watching Racheal Ray and she mentioned cooking bacon in the oven. Brilliant!

Use a rimmed cookie sheet. Layer the pan with parchment paper or a cooling rack. Layer bacon slices in a single layer. The strips will shrink while they cook so you can place them close together. Do not preheat oven. Bake at 400 degrees for 25-30 minutes until golden brown. Be careful to not overcook it.

Allow to cool slightly on a paper towel. Your bacon will be crispy and flat! Enjoy!

Farfalle with Zucchini and Yogurt Sauce

2009-08-02T04:25:00.000-07:00

I found this recipe from A Good American Wife. I used it last summer when the zucchinis were ready to harvest.

Growing up my mother would always shred and freeze zucchini for future use in breads and dinners. I bet this recipe would work well with frozen zucchini, just thaw before using.

1 pound farfalle
4 medium zucchini (about 1 1/2 pounds), coarsely shredded
4 tablespoons unsalted butter
1 cup plain whole-milk Greek yogurt
1 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving
Dash of nutmeg
Kosher salt and freshly ground pepper, to taste

In a large pot of boiling salted water, cook the farfalle until al dente; about 1 minute before the farfalle is done add the shredded zucchini to the pot. Drain the farfalle and zucchini.

Meanwhile, in a large, deep skillet, melt the butter. Remove from the heat. Stir in the Greek yogurt and the 1 cup of grated Parmigiano-Reggiano and season the yogurt sauce with freshly grated nutmeg, salt and pepper. Stir until cheese is melted.

Add the farfalle and zucchini to the saucepan and cook over low heat, tossing, until the sauce coats the pasta. Serve with the extra cheese.

Pineapple Upside Down Cake

2009-07-26T03:32:00.000-07:00

The pineapple and sugar combine to create such a yummy creation. This is my dad's favorite cake!

1 10-oz jar maraschino cherries, drained
1/4 cup butter
1/2 cup packed brown sugar
1 8-oz can sliced pineapple, drained with juice reserved
1 8-oz can crushed pineapple, drained with juice reserved
1 package yellow cake mix

Preheat oven to 350 degrees F. Coat the bottoms and sides of each 9 inch round cake pan with 2 tablespoons of melted butter. Sprinkle the bottom of each pan with 1/4 cup of brown sugar.

In one of the pans lay pineapple rings in a single layer. Place a cherry in the center of each ring. In the other pan, spread the drained crushed pineapple.

Mix the cake as directed on package, but substitute reserved pineapple juice in place of water. Divide batter between the 2 pans. Remember which pan has the pineapple rings in it.

Bake for 20 to 40 minutes in the preheated oven, or until a toothpick inserted into cake comes out clean. Cool in pans for 20 minutes. While the bottoms of the cake pans are still warm to the touch, invert the layer with the crushed pineapple out onto a serving dish, then gently invert the layer with the pineapple rings on top of it for a dazzling two layer pineapple upside down cake.

Sometimes the top layer will crack after inverting it, so after inverting the top layer remove the pan to make sure the ingredients have all come off clean, then put the top pan back on for another 30 minutes to help stabilize the cake. It works great!

This recipe can be easily modified for a 9x13 pan as well as a cupcake pan. For cupcakes: generously grease each round with butter, sprinkle brown sugar and place one pineapple slice and one cherry. Add cake batter to 3/4 full and bake as directed on box. Let cool about 3 minutes, loosen each cupcake with a knife and turn out onto a cooling rack. Place on a baking sheet to catch the drippings.

Lemon Bars

2009-07-19T09:43:00.000-07:00

Who doesn't love a lemon bar? These are awesome! The cake mix makes a nice crust and the filling is yummy and tart. Using fresh lemon juice tastes better but is not required. The icing can be substituted with just a sprinkling of powdered sugar but it won't be as tart and sweet.

Crust:
1 white cake mix
1/2 cup butter, melted
1 egg

Lemon Filling:
4 eggs, slightly beaten
1 3/4 cups sugar
1/4 cup flour
1/2 cup fresh lemon juice (2-3 lemons juiced)

Icing:
2 teaspoons lemon zest
2 1/2 tablespoons fresh lemon juice
1 cup sifted powdered sugar

Preheat oven to 350 degrees. With a spoon, mix cake mix, butter, and egg together. Press into a greased 9x13 inch pan. Bake crust for 10-15 minutes.

In a separate bowl mix eggs, sugar, flour, and lemon juice. Pour over baked crust. Bake for an additional 20 minutes. Prepare icing and pour over lemon bar immediately out of the oven. Allow to cool completely. Store in the refrigerator.

Key Lime Pie

2009-07-12T06:42:00.000-07:00

The key lime make this pie so tart and good. You can use other limes but it won't be as tart. Fresh squeezed juice creates a better flavor.

Crust
1 1/2 cups graham cracker crumbs (about 24 crackers)
6 tbsp melted unsalted butter
1/4 cup sugar

Filling
3 Egg yolks
1 1/2 tsp Grated zest of 2 limes
1 14-ounce can sweetened condensed milk
2/3 cup freshly squeezed key lime juice

Topping
1 cup heavy or whipped cream, chilled
1 tbsp confectioners sugar

For the graham cracker crust:
Preheat the oven to 350 degrees F. Butter a 9-inch pie pan. Break up the graham crackers; place in a food processor and process to crumbs. (If you don't have a food processor, place the crackers in a large plastic bag; seal and then crush the crackers with a rolling pin.) Add the melted butter and sugar and pulse or stir until combined. Press the mixture into the bottom and sides of the pie pan, forming a neat border around the edge. Bake the crust until set and golden, 8 minutes. Set aside on a wire rack; leave the oven on.

For the filing:
Meanwhile, in an electric mixer with the wire whisk attachment, beat the egg yolks and lime zest at high speed until very fluffy, about 5 minutes. Gradually add the condensed milk and continue to beat until thick, 3 or 4 minutes longer. Lower the mixer speed and slowly add the lime juice, mixing just until combined, no longer. Pour the mixture into the crust. Bake for 10 minutes or until the filling has just set. Cool on a wire rack, then refrigerate. Freeze for 15 to 20 minutes before serving.

For the topping:
Whip the cream and the confectioners' sugar until nearly stiff. Cut the pie in wedges and serve very cold, topping each wedge with a large dollop of whipped cream.

For a yummy variation substitute 1/4 cup chopped dry roasted macadamia nuts for 1/4 cup graham cracker crumbs, and add to 1 cup crumbs. Proceed as directed. Sprinkle additional 1/4 cup chopped dry roasted macadamia nuts evenly over topping.

Patriotic Cookies

2009-07-05T01:02:00.000-07:00

These cookies are a fun variation on an oatmeal chocolate chip.

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 cup butter, room temperature
3/4 cup granulated sugar
3/4 cup light brown sugar, packed
1 egg
1 1/2 teaspoon vanilla extract
1 1/2 cups oats
1 cup dried cranberries
1 cup dried blueberries
1 cup white chocolate chips

Sift together the flour and baking soda and set aside. Cream the butter and sugars on medium-high speed until light and fluffy, about 2 to 3 minutes. Add the egg and mix on high speed for about 30 seconds. Add vanilla extract and continue to mix until combined. Add the sifted flour, a bit at a time on low speed, until well combined. Add the oats, dried cranberries, dried blueberries and white chocolate chips. Mix on low speed to combine. Chill thoroughly in refrigerator.

Preheat oven to 350F. Bake on baking sheets sprayed with nonstick spray until golden brown, 12 minutes. Remove from oven, allow to cool 5 minutes on cookie sheets, then transfer to a baking rack to cool completely. Makes about 2 dozen cookies.

Crispy Chicken Strips with Honey Mustard Sauce

2009-06-28T01:09:00.000-07:00

I love crispy chicken strips. Here is a version that gives the crisp but avoids the oil.

1 1/4 pound boneless, skinless chicken tenders
1/2 cup lowfat buttermilk
Cooking spray
4 cups cornflakes
1/4 teaspoon salt
Freshly ground pepper
Honey-Mustard Sauce, recipe follows

Preheat oven to 400 degrees. Combine the chicken and buttermilk in a shallow dish. Cover and chill for 15 minutes.

Spray a baking sheet with cooking spray. Put the cereal in a sealed plastic bag and crush with a rolling pin. Transfer the crumbs to a shallow dish. Season the chicken with the salt and pepper. Dip each piece of chicken (already having soaked in the buttermilk) into the cereal to fully coat and arrange on the baking sheet. Bake until cooked through, about 12-25 minutes. Leave the chicken on the baking sheet to cool slightly. It will become crispier.

Serve with the mustard sauce.

Honey-Mustard Sauce
1/2 cup Dijon mustard
1 tablespoon mayonnaise
3 tablespoons honey

In a small bowl, stir together the mustard and mayonnaise until smooth. Stir in the honey. Make a few hours ahead of time if possible.

Strawberry Shortcake

2009-06-21T03:39:00.000-07:00

When I make strawberry shortcake I don't make biscuits, I make pound cake!

Pound Cake
1/2 cup shortening
1 cup butter
2 1/2 cups sugar
5 eggs
1 teaspoon vanilla extract (can substitute almond extract)
1 cup milk
1/2 teaspoon baking powder
1/2 tsp salt
3 cups flour

Preheat oven to 350 degrees F. Lightly grease and flour a 10 inch Bundt pan. Cream shortening, butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in vanilla extract.

Combine baking powder, salt, and flour. Fold into creamed mixture alternately with the milk, starting and ending with flour. Do not over mix. Pour batter into prepared pan. Bake in the preheated oven for 1 to 1 1/2 hours, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

Strawberries
2 lbs strawberries, sliced
2-4 tsp sugar or 2-4 packets splenda

Sprinkle sugar/splenda over strawberries and allow to combine in the refrigerator for a couple of hours before serving.

You can pile the shortcake as high as you like! Begin with one piece of cake topped with strawberries and a dollop of whipped cream. Repeat.

Potato Salad

2009-06-14T06:11:00.000-07:00

I love a good creamy potato salad! Especially in the summer with all of the barbecue fixings! This is my mom's recipe.

About 10 potatoes, boil in salted water until tender, cool.
1/4 cup white, green, or red onion
1 tsp salt
1/2 tsp garlic powder
1/2 tsp onion salt
2 cups mayonnaise
1 tablespoon yellow mustard
1/4 cup dill pickle juice (add more if dry)
6 hard boiled eggs, chopped (save one for the top)

Combine all ingredients, adjust seasonings to taste. Top with one hard boiled egg sliced. Sprinkle with paprika and dill.

Mango Cucumber Avocado Salsa

2009-06-07T01:05:00.000-07:00

This is a yummy, spicy salsa!

1 large cucumber peeled, seeded and cut into chunks (about 2 cups)
2 avocados, cut into chunks
1 ripe mango, diced
1/2 red onion, diced
2 limes, juiced (about 1/4 cup)
Salt
1/4 cup chopped cilantro leaves
1 jalapeno chili, chopped (without the seeds and pith)

Place cucumber, avocado, mango, and onion in a large bowl and add lime juice and salt. Add cilantro and chilies and toss gently. Omit the chilies if you don't like the spiciness.

Side note: the above picture is of a mango salsa, this recipe will look more green and less orange.

Easy Barbeque Chicken

2009-05-31T01:51:00.000-07:00

This recipe is so easy! I love having this with baked potatoes to dress it up or potato salad for a picnic.

1 bottle BBQ sauce
1 cup honey
1 to 1 1/2 lbs chicken (with or without bones)

Combine all ingredients in a crock pot. Cook on high for about 30 minutes, turn heat to low and cook for another 3 to 4 hours until chicken is cooked through.

Orange Rolls

2009-04-26T03:30:00.000-07:00

This is my mother's recipe and it is delicious!

3 cups lukewarm water (105-115 F)
1 tablespoon salt
1/2 cup sugar
2 tablespoon active dry yeast
1/4 cup melted butter or shortening
7-9 cups flour
3/4 cup instant dry milk (or 1/3 cup non-instant dry milk)
1/2 cup butter, softened
2 cups sugar combined with 2 tablespoons fresh orange zest

Using a large mixer with a dough hook (like a Kitchen Aid) add water, salt, 1/2 cup sugar, and yeast. Allow to dissolve. Add melted butter, 5 cups flour, and dry milk. Knead dough with hook. Gradually add 2-3 more cups of flour until soft dough forms. Knead for 10 minutes.

Remove dough from mixer. With lightly floured or buttered hands divide dough in half. Roll each half on a floured surface into a rectangle shape. Spread each with 1/4 cup butter and half of orange zest mixture. Roll dough into a log. Cut into 1" slices. Place on buttered baking sheet. Cover and allow to rise until double in size. Bake rolls in preheated 350F oven for 10-12 minutes. Frost while still warm. Makes about 3 dozen.

Frosting:

6 oz cream cheese, softened

1/2 cup butter, softened

3 cups powdered sugar
1 tablespoon orange zest
1/2 cup orange juice

Fruit Pizza

2009-04-19T08:49:00.000-07:00

This is the best fruit pizza I've ever had. I could honestly eat the whole thing!

The Crust: (Can be made the night before)
1 white cake mix
1 egg
1/2 cup butter
1/2 cup flour

Vanilla Filling: (Also can be made and added to the crust the night before)
1/4 cup powdered sugar
8 oz whipped topping
1 package (8 oz) cream cheese softened

Fruit Topping: (Should be done no more than 2 hours before serving)
1/4 cup sugar
1 Tbsp. cornstarch
1/2 cup pineapple juice
1/2 cup lemon juice
Assorted fruit cut into small pieces

Making the Crust:
Heat oven to 350 degrees. Combine ingredients. Mix until you get a dough consistency. Press dough into bottom of 12” round pizza pan, making a lip like a crust would around the sides. Bake for 10 to 15 minutes or until light brown. Allow crust to cool completely.

Making the Vanilla Filling:
Combine ingredients, mix until smooth. Spread on cooked crust. Refrigerate until cold.

Preparing the Fruit Topping:
Cut associated fruit (whatever you like) into small cube pieces. Arrange fruit on top of vanilla filling. Be sure to arrange the fruit in such a way to experience each fruit on every serving.

Glaze:
In a small sauce pan combine cornstarch, sugar, lemon juice, and pineapple juice. Cook over medium heat. Stir constantly until smooth (otherwise it will burn). The mixture will thicken as it cooks. While the mixture is still hot but not boiling use a pastry brush to carefully brush topping over fruit. Put back into the refrigerator for at least 20 minutes or until serving.

To serve, cut the tart into thin pizza slices. Any remaining pieces should be put into a tupperware container with a lid and refrigerated. This tart will stay fresh for about 2 days.

Spaghetti with Meatballs

2009-04-12T01:04:00.000-07:00

The sauce recipe is from the internet. The meatballs recipe is one I found on Food Network. Sometimes I go easy and use sauce from a jar. Just make sure you cook the sauce and meatballs together for a little bit as the meatballs will soak up some of the flavor of the sauce.

For making meatballs, some people use a combination of beef and pork or veal. I like to use ground chuck (85% lean + 15% fat) for meatballs, but for some it is a bit fatty. Using ground turkey can be just as yummy and way less fat.

Sauce:
1 tablespoon olive oil
1 medium onion, chopped
4 cloves garlic, minced
3 tablespoons tomato paste
1 (28-ounce) can crushed fire-roasted tomatoes, liquid included
2 teaspoons chopped oregano leaves
1 sprig fresh rosemary
Salt
1/4 cup torn fresh basil leaves

Meatballs:
Cooking spray
1 pound ground chuck or ground turkey
1/2 cup bread crumbs
1/2 cup grated Romano, plus more for serving
1/2 cup finely chopped onion
2 cloves garlic, minced
2 tablespoons minced fresh parsley leaves, plus more for garnish
2 tablespoons minced fresh basil leaves
4 eggs, lightly beaten
1/4 cup milk
1/2 teaspoon salt
Freshly ground black pepper

1 box (16 ounces) spaghetti

Fill a large stockpot with water and bring to a boil for pasta.

In a 4-quart saucepan heat the oil over medium heat. Saute the onions until translucent, about 3 minutes, then add the garlic and cook for 1 minute more. Add tomato paste, tomatoes, oregano, rosemary, and salt. Bring all the ingredients to a low boil, reduce heat and cook for approximately 15 minutes, until liquid has evaporated slightly. Season with salt and pepper, to taste. While sauce is cooking, make meatballs.

Preheat the oven to 350 degrees. Spray a baking sheet with cooking spray. Combine the ground beef with all other ingredients in a large work bowl. Form into large golf ball sized balls and place on a baking sheet. Bake for 30-40 minutes.

Remove rosemary sprig from sauce and add fresh basil. Add the meatballs to the sauce, cover, and cook additional 10 minutes, or until sauce has slightly thickened and meatballs have absorbed some of the sauce. While cooking, cook the spaghetti according to package directions.

Drain the pasta and return it to the pot. In a serving bowl, add desired amount of pasta and a small scoop of the sauce, toss slightly. Then add 4 meatballs and another scoop of sauce. Garnish with parsley and 1 tablespoon grated Parmesan. Makes 4 servings.

Rice Krispie Treats

2009-03-29T09:54:00.000-07:00

This is one of my favorite treats--and they are so easy to make!

3 tablespoons Butter
1 16-oz bag Miniature Marshmallows
6 cups Rice Krispies Cereal

Melt margarine in large saucepan over low heat. Add marshmallows and stir constantly until completely melted. Remove from heat. Add cereal. Stir. Press into 9 x 13 pan coated with cooking spray. Cool (you have to at least cool them a little bit or else they burn your mouth). Cut and store in airtight container (if there are any left).

Awesome Potato Soup

2009-03-22T06:25:00.000-07:00

I found this recipe from reading a friends blog that was talking about a recipe from another blog. Nice! Guess what . . . it is delicious! Eat it with some crusty bread.

5 lbs russet potatoes, peeled and cut in uniform pieces
1 onion quartered
2-3 quarts low-sodium chicken broth
2 chicken bouillon cubes
1 pint heavy cream
1/4 cup unsalted butter
1 tablespoon minced garlic
1/4 lb good ham
1/2 lb sharp cheddar cheese

Add potatoes, broth, onion, garlic, bouillon and ham to crock-pot and cook on high until potatoes are tender, about 4-6 hours. When potatoes are done remove the ham and one cup of potatoes, then take an immersion blender or a hand blender and blend the entire mixture until smooth. Chop up ham and potatoes and return to soup (you can choose to puree the entire mixture but I like it a little chunky). Taste for salt. Add pepper to taste. Add cream, butter, and cheese.

I have also added 1+ cup of hot, cooked vegetables (like corn, peas, or beans) at the end with the cheese to add more texture.

Be aware this recipe makes a ton of soup . . . you could easily serve ten people and still have leftovers. I haven't tried to half the recipe but I'm sure it would taste the same.

New England Clam Chowder

2009-03-15T05:35:00.000-07:00

The best clam chowder I have ever had is from the Market Street Grill in Salt Lake City. If you are in that city you really should get some. It is perfect! The only thing I have considered adding is some thick coarsely chopped bacon . . . because we all know bacon makes almost everything better.

I found their recipe by chance in a random cookbook created by Salt Lake City local chefs. It makes a ton of chowder, so make it for a big dinner or plan to eat it for days.

1 cup potatoes, diced
1 cup celery, diced
1 cup onion, diced
1 cup green pepper, diced
1 cup leeks, diced
3/4 cup chopped clams
3/4 tsp ground black pepper
1 1/2 tablespoons salt
3/4 tablespoons whole thyme
6 bay leaves
1 tablespoon Tabasco
3/4 cup Sherry wine (optional)
2 cups water
3/4 cup clam juice
3/4 cup butter
1 cup flour
2 quarts half & half

In a large saucepan combine all ingredients except butter, flour, and half & half. Simmer together until potatoes are thoroughly cooked. In the meantime combine melted butter and flour in oven-safe dish and bake at 325 for 30 minutes.

Stir butter-flour mixture into chowder and cook, stirring until thick. Mixture will be slightly less thick then cookie dough. Remove from heat and stir in half & half until blended. Heat to serving temperature, stirring occasionally and serve immediately. Makes 12 servings.

Crepes

2009-03-08T08:11:00.000-07:00

This recipe makes a nice thin crepe. You can top them with anything! Sweet or savory . . . your choice. Berries and cream, nutella and bananas, or cheese and veggies, eggs and meat . . . it's all yummy.

1 cup flour
1 1/2 cup milk
1 egg
3 tablespoon melted butter

Combine in blender. Warm a crepe pan on medium heat. Add a small pat of butter to pan then pour desired amount of batter and twist pan to spread a thin layer to cover the bottom of the pan. Cook for a couple of minutes (the edges will begin to curl). Turn and finish cooking. Serve warm.

Lemon Meringue Pie

2009-03-01T06:36:00.000-08:00

I first had this pie at my friends house only to then demand the recipe from her. This recipe is from Alton Brown (Food Network). It is the perfect pie!

Lemon Filling:
4 egg yolks (reserve whites for meringue)
1/3 cup cornstarch
1 1/2 cups water
1 1/3 cups sugar
1/4 teaspoon salt
3 tablespoons butter
1/2 cup lemon juice
1 tablespoon finely grated lemon zest
1 (9-inch) pre-baked pie shell
1 recipe Meringue, recipe follows

Adjust the oven rack to the middle position. Preheat oven to 375 degrees F. Whisk egg yolks in medium size mixing bowl and set aside. In a medium saucepan, combine cornstarch, water, sugar, and salt. Whisk to combine. Turn heat on medium and, stirring frequently, bring mixture to a boil. Boil for 1 minute. Remove from heat and gradually, 1 whisk-full at a time, add hot mixture to egg yolks and stir until you have added at least half of the mixture.

Return egg mixture to saucepan, turn heat down to low and cook, stirring constantly, for 1 more minute. Remove from heat and gently stir in butter, lemon juice, and zest until well combined. Pour mixture into pie shell and top with meringue while filling is still hot. Make sure meringue completely covers filling and that it goes right up to the edge of the crust. Bake for 10 to 12 minutes or until meringue is golden. Remove from oven and cool on a wire rack. Make sure pie is cooled completely before slicing.

Meringue Topping:
4 egg whites
1 pinch cream of tartar
2 tablespoons sugar

Place egg whites and cream of tartar in the bowl of a stand mixer fitted with the whisk attachment. Beat egg whites until soft peaks form and then gradually add sugar and continue beating until stiff peaks form, approximately 1 to 2 minutes. Use to top lemon filling.

Homemade Flour Tortillas

2009-02-22T06:13:00.000-08:00

This recipe is from my sister. It makes awesome tortillas!

10 cups flour
1 cup powdered milk
2 tblspn salt
1 1/2 cup shortening

Combine all dry ingredients and mix well. Cut in shortening until texture is like course cornmeal. Store in an airtight container at room temperature. Mixture will stay good for a month or so.

Mix 4 cups of the mixture and 1 cup lukewarm water. Knead about 50 strokes. Form golf ball size balls then roll thin. Cook on a skillet. This ratio makes about 20 tortillas, it can easily be adjusted to make more or less. Total recipe makes about 50 tortillas!

Meaty Spaghetti Sauce

2009-02-15T04:24:00.000-08:00

This is a great easy crock pot spaghetti sauce that I found on the internet somewhere. It can also be made on the cooktop. Make as directed but cover and simmer for about 1-2 hours, until desired thickness.

1/2 pound ground beef
1/2 pound Italian sausage
1 small onion, chopped
1 clove garlic, minced
1 tablespoon sugar
1 teaspoon salt
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1 can (16 oz each) Italian-style tomatoes, broken up
1 can (8 oz) tomato sauce
1 can (6 oz) tomato paste

Remove sausage from casings; brown with ground beef in a skillet, breaking up with a wooden spoon. Drain and add to Crock Pot with remaining ingredients. Stir well. Cover and cook on low for 8 hours or on high for 4. For thicker sauce, cook on high for the last 2 hours, removing the cover for the last hour.

A Sweet Valentines Day Treat

2009-02-14T01:55:00.000-08:00

I don't really celebrate Valentines Day. I choose to stay away from the cards and chocolates and dinner reservations but one thing I always look forward to are pink frosted sugar cookies. They are fun to make together and give away!

3 1/2 cups all-purpose flour
1 teaspoon baking powder
1 cup butter or margarine, softened
1-8 oz. package cream cheese, softened
2 cups sugar
1 egg
1 teaspoon vanilla
1/4 teaspoon almond extract

In a medium mixing bowl stir together flour and baking powder. Set aside.

In a large mixer bowl beat butter or margarine and cream cheese with an electric mixer on medium speed for 30 seconds. Add sugar; beat until fluffy. Add egg, vanilla, and almond extract; beat well. Gradually add flour mixture to creamed mixture, beating well after each addition. Divide dough into thirds (about 2 cups each). Cover and chill overnight (or at least two hours).

Preheat oven to 350 degrees. Roll out one third of dough at a time on a generously floured surface, and with a rolling pin, smooth out to a round piece about 1/4 inch thick, and then use cookie cutters to make your favorite shapes. Bake in preheated oven 8-10 minutes.

Cool on a rack. Decorate when cool.

Apple Blossoms

2009-02-08T06:52:00.000-08:00

I first had these individual apple pies when I was working night shifts at the hospital. To me they are better then a slice of pie! Add whipping cream or vanilla ice cream when they are warm--oh so good! If you want it even easier you can use apple pie filling.

1 (15-ounce) package refrigerated pie crust
1 egg white, lightly beaten
3/4 cup sugar
2 tablespoons cornstarch
2 teaspoons ground cinnamon
4 cups peeled, thinly sliced apples
6 teaspoons sugar
6 tablespoons butter
1 1/2 teaspoons brown sugar

Unroll 2 pie crusts on a floured surface; roll each into a 14-inch circle. Cut 3 (6 1/2-inch) circles from each pie crust, rerolling scraps as needed. Brush crust with half of egg white.

Combine 3/4 cup sugar, cornstarch, and cinnamon in a medium bowl. Add apples, and toss to coat; spoon 2/3 cup into center of each circle, leaving a 1 1/2-inch border. Fold border up and over apples, pleating as you go, leaving an opening about 2 inches wide in center. Brush pie crust with remaining egg white; sprinkle evenly with 1 teaspoon sugar. On top of exposed apples add 1/4 tsp brown sugar and cut 1 tablespoon butter in small chunks.

Bake at 425° on bottom oven rack for 20 to 25 minutes or until apples are tender and crust is golden. Cool 15 minutes before serving. Makes 6 mini pies.

Easy Ultimate Nachos

2009-02-01T09:26:00.000-08:00

Since it is Superbowl Sunday I thought I would post something festive. This nachos recipe is very semi-homemade Sandra Lee style. It is a collection of my favorite store-bought items all combined to create a yummy goodness masterpiece. Vary the amounts based on how many you are feeding.

Tortilla Chips
Salsa con Queso (like Tostitos brand)
Chili con Carne with Beans
Salsa or diced tomatoes
Green onions, diced
Sliced olives
Jalapenos, fresh diced or canned sliced
Avocado, chopped or guacamole
Sour Cream

To avoid having soggy chips heat all applicable items individually and then combine. You can warm your tortilla chips on a large cookie sheet in the oven at 350 for 5 minutes. If you want to get a bit more fancy you can substitute a shredded beef roast and canned beans for the chili. Personally I love to use the queso dip with my nachos but feel free to use real cheese, about 2-3 cups. Melt on chips under the oven broiler.

Pot Roast and Baked Potatoes

2009-01-25T07:08:00.000-08:00

This recipe makes for a really easy complete Sunday dinner.

6-8 large baking potatoes
4-5 lb pot roast
1 package dry onion soup mix
1-26 oz can cream of mushroom soup

Scrub potatoes and wrap in heavy foil. Place in oven at same time as roast.

Place roast on a large piece of tin foil. Sprinkle dry soup mix over top of roast. Spoon mushroom soup on top. For more gravy add a second can. Wrap tightly in foil. Place in roasting pan and bake at 350F for 4 hours. Unwrap roast carefully to avoid spilling gravy. Slice thinly. Serve with baked potatoes.

Creamy Chicken Enchiladas

2009-01-18T06:12:00.000-08:00

These are sweet and spicy. The honey lime combo really makes this enchilada different and better.

2 cups chopped cooked chicken
4 tablespoons honey
Juice of one lime
1/2 teaspoon garlic powder
1 cup sour cream
1 cup onions, finely diced
1/4 tsp salt
4 cups shredded Monterey Jack Cheese
10 flour tortillas
1-15 oz can green enchilada sauce

In a large bowl combine first seven ingredients with two cups cheese. Using a 9x13 pan, cover the bottom of the dish with enchilada sauce. Fill each tortilla with a portion of the chicken mixture and roll closed. Pour remaining enchilada sauce over enchiladas and cover with shredded cheese. Bake at 350F for 30 minutes until cheese is melted.

Portuguese Sweet Bread

2009-01-11T06:20:00.000-08:00

Whenever we vacation in Hawaii we always hit the Costco and get a couple packages of these. They are great for sandwiches or just eaten plain as a snack at the beach.

One day I was craving them so much I had to make them. I got this recipe from my husbands aunt. They aren't exactly like the Costco rolls but still very yummy and with a hint of ginger.

3 cups flour
2 eggs
3/4 cup pineapple juice
1/4 cup water
1/2 cup sugar
1/4 tsp salt
1/8 teaspoon ginger
1/2 teaspoon vanilla
1 package yeast
1/4 cup margarine

Dissolve yeast in water. Beat eggs; add pineapple juice, sugar, salt, ginger, vanilla and melted margarine. Put 1 1/2 cups flour in a large mixing bowl. Add egg mixture and stir until well mixed. Add yeast/water mixture, mixing well. Gradually add remaining flour. Batter will still be a little sticky. You may have to use your hand. Make sure it's mixed well. Leave batter in bowl and cover with cloth and place in warm place. Let rise 1 hour. Remove from bowl and knead in 1/2 cup flour. Knead about 10 times. The dough may still be a little sticky but careful not to add extra flour or your rolls will be tough. Divide into equal rolls and place in well greased round cake pans. Cover and place in warm place and let rise about 1 hour. Bake at 350 degrees 25 to 30 minutes.

Rosemary Roasted Chicken

2009-01-04T05:36:00.000-08:00

Yum, yum, yum! Make two at once if you want to have leftovers with all the yummy chicken!

1 (3 pound) whole chicken, giblets removed
1 tablespoon olive oil
1 tablespoon butter, softened
1 tablespoon chopped fresh rosemary
garlic powder
salt and pepper
1 small onion, quartered
2 whole springs rosemary
1 lemon, quartered
2 cloves garlic, crushed

Optional:
red potatoes, chopped
baby carrots
brussel sprouts
1 can chicken broth

Preheat oven to 350 degrees. Rinse and dry the chicken. Season inside and out with salt and pepper. Squeeze lemon juice over chicken then stuff the cavity with the lemon, onion, rosemary sprigs, and garlic. Rub the chicken with olive oil, butter, 1 tablespoon rosemary, garlic powder, salt, and pepper (to taste) on and under the skin (the olive oil on the skin will cause it to be crispy). Using a 9x13 inch baking dish or roasting dish line the bottom with desired amount of potatoes, carrots, and brussel sprouts, salt and pepper. Place chicken on top of vegetables or rack. Pour can of chicken broth under chicken. Roast in the preheated oven for 1 1/2 - 2 hours, or until chicken is cooked through and juices run clear. Internal temperature should be 160 degrees or more. Allow to rest for 10 minutes before carving.

Creamy Magic Shell

2008-12-28T06:55:00.000-08:00

I got this recipe from my mother-in-law. She calls it "hardening". This is the kind of recipe that she makes until it "feels right" so the measurements are approximate, but this works for me.

2 tblspn Cocoa
1 cup Sugar
1 cup Heavy Whipping Cream (use more if too thick)

Using a small sauce pan over medium heat combine all ingredients and stir constantly until it reaches "soft ball stage".

For all those non-candy makers, here is an explanation of soft ball stage: When you boil the sauce, if you place a drop of the sauce in a small bowl of water, it will make a small flexible ball. If you pick that ball up with your fingers, you can flatten it out like a pancake. The actual temperature for soft ball stage is between 235º and 240º.

Pour sauce immediately over dished-up ice cream. Also, after you're done licking out the sauce pan, make sure you soak it in soapy, hot water or the sauce will harden in the pan and be impossible to clean.

Oh so yummy!!!

Brie Round

2008-12-21T06:52:00.000-08:00

This recipe is a tradition for my husbands family, and it is one that I will happily continue.

1 large sourdough bread round (1 lb loaf)
1 large brie round (about 1 1/2 lbs)

Hollow out the center of the bread round and cut bread into large chunks. Remove rind from cheese and cut into large chunks. Place cheese inside bread round.

Place filled bread round on a large cookie sheet. Bake in a 350F oven for 10 minutes. Add bread chunks to the cookie sheet in a single layer and continue baking until bread is toasted and cheese is melted, about 10 minutes.

Dip bread chunks into melted cheese. When the cheese is mostly gone you can cut up the bread round and eat that too!

Stove Top Potporri

2008-12-14T06:11:00.000-08:00

This recipe is not for eating but it will fill your home with delicious scents. I simmer this in my home a lot during the holiday season. It is a very easy gift to give to neighbors and coworkers.

1 orange
1 lemon
4 cinnamon sticks
1 tablespoon whole cloves
2 bay leaves
1/2 cup cranberries

Assemble all ingredients in a gift bag and tie with holiday ribbon, include directions.

Directions
Cut up fruit and place all ingredients in a pot of water and simmer on the stove. Add more water as needed. Store in the refrigerator over night. Will last multiple days.

Shortbread

2008-12-07T06:47:00.000-08:00

These make great cookies for Santa! They are light and buttery and can be made in any shape. They are also very easy because they require no frosting.

2 cups flour
1/4 tsp salt
1/4 tsp baking powder
1 cup butter
1/2 cup powdered sugar

Stir together flour, salt, and baking powder, set aside. In large bowl cream butter; gradually add sugar. Stir in flour mixture. On lightly floured surface roll to 1/4" thickness. Cut into shapes. Place on cookie sheets. Bake at 350 for 20 to 25 minutes. Do not over bake. Makes about 30 cookies.

Chicken Pot Pie

2008-11-30T09:23:00.000-08:00

Ahhh! Comfort food! The crust is what makes chicken pot pie so good to me. A long time ago I started using store bought pie shells. They are reliably good, they store in the freezer, and they save a lot of time (and maybe you have a leftover crust in your fridge right now?)

I generally make this with leftover chicken but it is easily substituted with turkey.

1 1/2 pounds skinless, boneless chicken breast meat, cooked
1 cup chicken broth
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 1/2 cups milk (preferably whole milk)
3 tablespoons butter
1/2 cup chopped celery
1/3 cup all-purpose flour
1 cup carrots, thinly sliced
1 cup frozen peas, thawed
1/2 teaspoon dried parsley
1/4 teaspoon dried thyme
1 (9 inch) pastry for a 9 inch single crust pie
1 egg, lightly beaten

In a measuring cup combine chicken broth and milk. Cut cooked chicken into 1/2 inch pieces, set aside.

In a large sauce pan melt butter over medium heat. Add the celery. Saute, stirring, for 3 minutes. Stir in flour until well blended. Gradually stir in broth mixture and salt and pepper. Simmer, stirring constantly, until the sauce thickens and boils. Add the chicken, vegetables, parsley and thyme. Pour mixture into a 1 1/2 quart deep casserole dish.

Preheat oven to 400 degrees F. Roll out pastry 1 inch larger than the diameter of the casserole dish on a lightly floured surface. Cut slits in the pastry for venting air. Place pastry on top of casserole. Roll edges and cut away extra pastry; flute edges by pinching together. Brush pastry with beaten egg and bake in the preheated oven for 30 minutes or until the crust is golden brown and the filling is bubbling. Let cool for 10 minutes and serve.

This recipe is easily divided into ramekins for individual servings. Bake on top of a cookie sheet until crust is golden brown and the filling is bubbling.

Easy Bread Stuffing

2008-11-23T06:06:00.000-08:00

I think my favorite part of Thanksgiving is stuffing. My little secret is that I love to eat it as a cold leftover. Don't tell. It sounds kind of gross but I love it.

This recipe is my favorite. It is a very basic recipe. It is really easy to make it fancier by adding golden raisins, sausage, using cornbread, etc.

1 large loaf of bread, cubed
1 cube butter
1 can evaporated milk
2 tsp rubbed sage
1 small onion, diced
2 stalks celery, finely diced

Preheat oven 350F. In a very large bowl, toss bread and 1 tsp sage together. In a skillet melt butter; add onions, celery and 1 tsp sage. Cook until softened. Slowly pour butter mixture evenly over bread. Toss with fork to evenly distribute. Add milk and mix until milk is absorbed. Pour into greased 9x13 pan and cover with aluminum foil. Bake for 45 minutes. Cool slightly and serve. Can easily be doubled.

Mashed Potatoes and Turkey Gravy

2008-11-23T05:33:00.000-08:00

Essential for Thanksgiving dinner!

Mashed Potatoes
2 1/2 pounds potatoes, cut into 1-inch chunks, about 8 cups of cut up potatoes
1/2 cup evaporated milk or half-and-half, or more to taste
1/4 cup butter
3/4 teaspoon salt, or to taste
1/4 teaspoon freshly ground black pepper

Place potatoes in a 4-quart saucepan; cover with water and bring to a boil over medium heat. Reduce heat to low, cover, and simmer for 20 minutes, or until potatoes are tender.

Drain potatoes thoroughly. Transfer to a large bowl. Add remaining ingredients to the bowl. With an electric hand-held mixer, beat potato mixture until light and creamy. Careful to not over mix potatoes or they will become paste.

Turkey Gravy
A basic gravy is 2 tablespoons of fat + 2 tablespoons of flour + 1 cup of liquid to make 1 cup of gravy. First you need to determine how many pan drippings you have and then add flour and liquid to keep the correct ratio. You can add butter if you want to make more gravy then you have pan drippings for. The recipe below is for six cups of gravy. You can increase or decrease the proportions depending on how much gravy you need to make. Simply Recipes has some nice pictures and instructions.

3/4 cup Butter (use turkey drippings and make up the difference with butter)
3/4 cup all-purpose flour
6 cups chicken broth
1 teaspoon poultry seasoning
salt and pepper to taste

In a medium saucepan (or you can use your roasting pan), combine warm turkey drippings and flour. Cook for about 5 minutes (to remove the flavor of the flour). Gradually add the chicken broth while stirring. Bring to a simmer while stirring to avoid lumps. The gravy should begin to thicken immediately. Season with poultry seasoning, salt, and pepper. Simmer until almost desired thickness, about 5 minutes. Gravy will continue to thicken as it stands. If your gravy separates you can use a gravy separator then transfer to your serving dish. Depending on the thickness of the gravy the fat may not separate.

In place of chicken broth you can use another flavor of broth, milk, heavy cream, or substitute a portion of it with white wine.

Sweet Potato Casserole

2008-11-16T06:04:00.000-08:00

This dish is so good. It could easily be transferred to a pie crust and eaten as dessert!

3 cups (3-5 medium) cooked, mashed sweet potatoes
1/3 cup butter (add to potatoes while still hot)

Combine:
3 eggs (beat until lemon colored)
1/4 teaspoon salt
1/2 cup Sugar
2 tsp baking powder
1 tsp Vanilla

Mix with potato mixture. Cook in 2 quart baking dish, 400 degrees, 10-15 minutes. Take out, add topping, bake 10 more minutes.

Topping:
2/3 cup butter, melted
1/2 cup brown sugar
2 cups crushed corn flakes
1/2 cup chopped pecans

Cindy's Rolls

2008-11-09T06:04:00.000-08:00

I don't know who Cindy is but I love her rolls! My mom has been making these rolls my whole life. They are so good when used for leftover turkey sandwiches too!

1/2 package yeast or 1 1/2 tsp.
1/4 cup lukewarm water
2 cups milk
1/2 cup shortening
1/2 cup sugar
1 tsp. salt
1/2 tsp. baking powder
1/4 tsp. baking soda
flour

Dissolve yeast in large bowl. Scald milk then add shortening and sugar, cool. Add flour until cake like batter (about 2 cups). Set aside to rise until doubled about two hours. When doubled put salt, baking powder, and soda. Stir then add flour until firm but not stiff. Refrigerate (I make the day before). Form rolls and allow to rise one hour. Bake at 350 for 10-15 minutes.

Cranberry Sauce

2008-11-02T06:06:00.000-08:00

The recipes I choose for the holidays are my favorites. Some are new and some are old. Some are flavors I grew up eating, some I have incorporated from my husbands family or have found on my own. For me the flavors are full of happiness and memories.

I have included two recipes here. One is "Nana's Recipe" that has been passed down from mother to daughter over the generations of my family and the second is a more traditional sauce. I always make enough cranberry sauce for Thanksgiving dinner and for all the leftover turkey sandwiches too! It is better if you make it a day ahead.

Nana's Recipe
1 small package of raspberry jello
1 cup boiling water
1 cup cranberries, coarsely chopped
1 cup apple, coarsely diced
1 cup sugar

Boil water, pour into jello powder. In a large bowl combine cranberries, apples, and sugar (I use a food processor to chop/dice the cranberries and apples). Fold jello mixture into fruit and stir until sugar is dissolved. Refrigerate. Stir a couple times until set. Stir just prior to serving.

Traditional Recipe
1 12 oz bag fresh cranberries
1 cup fresh squeezed orange juice
1 cup sugar
zest from 1 orange

In a sauce pan, combine juice, sugar, and zest and bring to a boil while you stir. Add cranberries and return to a boil. Reduce heat and boil gently for 10 minutes. Cool completely at room temperature. Cover and chill. Make the day before!

Spaghetti Carbonara

2008-10-26T09:48:00.000-07:00

There is a yummy Italian restaurant down the street that has the best Carbonara. I dream about eating it!

I found this recipe that is similar. Carbonara is surprisingly basic and although this recipe is not quite as decadent as the restaurant down the street I dare you to just try to stop eating it!

1 pound spaghetti
1 tablespoon olive oil
8 slices pancetta, diced (you can substitute thick-sliced bacon)
1 clove garlic, minced
1/4 cup pasta water
4 eggs
1/2 cup grated Parmesan cheese
1 pinch salt and black pepper to taste
2 tablespoons chopped fresh parsley
2 tablespoons grated Parmesan cheese

In a bowl beat eggs, add cheese, and salt and pepper. Set aside.

In a large pot of boiling salted water, cook spaghetti pasta until al dente. Do not drain.

While pasta is cooking, in a large skillet cook chopped pancetta and garlic in oil until slightly crisp. Add cooked spaghetti to skillet, using tongs to remove from water and place into skillet. Toss to coat in the bacon fat. Add 1/4 cup pasta water to egg mixture to temper the eggs.

Remove skillet from heat. Add egg mixture to pasta, tossing constantly with tongs or large fork until sauce is creamy. Eggs should not scramble. Add additional pasta water if too thick. Add pepper and chopped parsley sprinkled on top, and extra Parmesan cheese at table.

Cafe Rio Pork Barbacoa Salad

2008-10-19T14:32:00.000-07:00

Anyone who has lived in Utah knows about Cafe Rio. When their restaurants first opened people were lined out the door at all times of the day to eat their food. I have to agree that the food is delicious! This is confirmed by the countless copycat recipes that are available on the internet. In an effort to spread the joy of Cafe Rio to the masses here are the recipes that I use. This recipe comes from a combination of a lot of the recipes online. I think it tastes really close to the real stuff!

I must admit, I do not care about the Cafe Rio chicken or the steak so I have no idea how to make them. All of my love is for the pork barbacoa salad! Oh so good!

Pork Barbacoa
1 pork roast (~3lbs, I like to use a pork shoulder/butt)
garlic salt
pepper
1 can Coke (not diet)
1 (10 oz) can enchilada sauce
1 cup brown sugar
1 small can diced green chilies (you can puree if desired)

Generously garlic salt and pepper roast. Place roast in a crock pot and 1/2 can Coke. Cook on high for about 4-6 hours. You can cook overnight on low. Remove roast, drain liquid, trim fat, coarsely shred meat into large chunks, and return roast to crock pot. Add enchilada sauce, brown sugar, 1/2 can of Coke, and chilies. Let roast cook on low 2 more hours. Shred and serve.

Cilantro Rice
3 cups chicken broth
1 clove garlic
1/2 bunch cilantro
1/2 onion
1 tblspn butter
3 cups rice

Blend cilantro, green chiles, garlic, and onion together in food processor. Bring chicken broth to a boil and add all ingredients, simmer covered 30 minutes.

Creamy Tomatillo House Dressing
1 pkt. Ranch Salad Dressing Mix (not buttermilk packet)
2 small tomatillos
1/2 bunch of cilantro
1 clove garlic
1/2 lime, juiced
1 small jalapeno, omit the seeds and pith if you don't want it spicy
1 cup mayonnaise
Milk (about 1/2 cup)

Mix in food processor. Thin with milk as needed. If you can't find fresh tomatillos you can substitute one 7-oz can of salsa verde.

How to Put It Together (for those foreign to Cafe Rio)
They use home made tortillas. I use regular tortillas from the grocery store. Just use a brand that looks tasty (like Guerrero). On the cook top, melt a handful of cheese in the tortilla. Place warm tortilla in a shallow bowl. Then layer the rice, beans (from a can, already warm), meat, and romaine lettuce. The next layer is pico de gallo, I just use chopped tomatoes. The remaining layers include a couple sprigs of cilantro, a sprinkle of Parmesan cheese, a handful of tortilla strips, and dressing on the side.

I don't normally add the tortilla strips, but if you want to make them here is how: Using 6+ corn tortillas, brush both sides of the tortillas with oil, stacking them as you go. Cut the stack in half, and then slice crosswise into 1/2 inch strips. Place the strips on a rimmed cookie sheet; bake, tossing occasionally, until golden, 15-20 minutes.

This recipe sounds complicated but it is actually quite easy if you have a food processor. I generally make it all in the morning when I get the pork in the crock pot to cook. Using a food processor I make the rice followed by the salad dressing. I don't really clean my food processor in between, maybe a rinse. After the rice is cooked I refrigerate it and then reheat it at dinner time. The dressing is actually better when made ahead of time anyway. I takes me about 30 minutes to prepare and get everything cooking, then it is quick to heat and assemble at dinner time.

This recipe makes enough for 8-10 salads. I either invite people over to eat or we eat this for a few days--no one complains, it is that good!

Butterscotch Bread

2008-10-05T15:12:00.000-07:00

This recipe is ooey and gooey! It is a great addition to any brunch. It is always a crowd favorite so make two if you have a lot of guests.

1 package frozen rolls (Rhodes White Dinner Rolls, about 18-24 rolls)
1 small package butterscotch pudding (not instant)
1/2 cup brown sugar
1/2 cup butter, melted
1 tsp cinnamon
1/2 cup chopped pecans (optional)

Grease a large bundt pan. Layer frozen rolls then pudding mix and nuts. Combine melted butter, brown sugar, and cinnamon. Pour over frozen rolls. Make this the night before and let rise at room temperature overnight covered with a towel. Bake in the morning at 35oF for 25-30 minutes (cook on top of a cookie sheet to catch overflow of gooey ingredients). Cool for 5-10 minutes before turning out onto plate. Serve warm.

Caution: Even though you will be tempted, do not use extra frozen rolls. It just rises too much and it is not as good.

Parmesan Steak Fries

2008-09-28T15:02:00.000-07:00

A great recipe from Martha Stewart!

3 egg whites
Course salt and fresh ground pepper
3 baking potatoes
1 1/4 cups grated Parmesan cheese

Preheat oven to 425 degrees. In a wide, shallow bowl whisk the egg whites with 1 teaspoon salt until frothy. Cut each potato into 6 long spears, add to egg whites, and turn to coat.

One at a time, lift the spears out of the egg whites, shaking off excess; working over a plate, sprinkle with the Parmesan cheese until coated (do not shake off excess). Place on a parchment-lined baking sheet.

Bake, without turning, until the potatoes are fork-tender and golden brown, about 30 minutes. Season with salt and pepper.

These fries are also great without the Parmesan.

Fry Sauce

2008-09-28T15:00:00.000-07:00

Okay, so this recipe makes all fries less healthy but I just have to spread the love of the fry sauce. I know it's a Utah thing so some people just don't get it but here it is for the taking.

It is so easy!

1/2 cup mayo
1/2 cup ketchup

Mix it all up and enjoy!

Garlic Bread

2008-09-21T16:15:00.000-07:00

Growing up, Wednesday's was always a busy night at our house. To make life easier my mom made Wednesday night "pasta night". We always had some form of pasta, a green salad, and if we were lucky garlic bread. This is the really easy recipe that I grew up eating.

1 loaf french bread
butter
garlic powder
dried parsley flakes

Cut the french bread into thick slices. Melt butter in the microwave. Season butter with garlic powder and parsley to taste. Spoon butter mixture on one side of bread slice. Position slices so the buttered sides face each other. Wrap loaf in aluminum foil and bake at 350 degrees for 15 minutes, until loaf is hot.

Pesto

2008-09-21T06:09:00.000-07:00

I love pesto! I love it in pasta, on pizza, as a sandwich spread, serving with meat or fish, mixed with ricotta in stuffed pasta shells. It's all delicious!

2 garlic clove, peeled
2 cups fresh basil leaves, packed
2 tablespoons toasted pine nuts
1/2 cup extra-virgin olive oil
3/4 cup grated Parmesan, freshly grated
1 teaspoon lemon juice
salt and pepper to taste

Toast the pine nuts in a small, dry skillet over medium heat until fragrant and golden brown; shaking the pan frequently, about 3 minutes.

Into the bowl of a food processor, add the garlic and pine nuts pulse until minced. Add basil leaves, Parmesan cheese, and lemon juice and process until finely minced. With the blade still running, slowly pour olive oil in a steady stream. Check for a thick, yet smooth consistency, adding more oil if necessary. Season with salt and pepper. Best if served fresh but can be frozen.

Carrot Cake

2008-09-14T06:43:00.000-07:00

It was my husbands birthday this week. He does not like cake, but he loves carrot cake! Normally carrot cake has so much oil in it. This is a really great recipe from Cooking Light that is really good and really moist! For my husband I do not add the pecans, but I bet they would be really tasty.

1 1/2 cups all-purpose flour
1 1/3 cups granulated sugar
1/2 cup sweetened flaked coconut (optional)
1/3 cup chopped pecans (optional)
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
3 tablespoons canola oil
2 large eggs
2 cups grated carrot
1 1/2 cups canned crushed pineapple, drained
Cooking spray

Frosting:
2 tablespoons butter, softened
1 (8-ounce) block 1/3-less-fat cream cheese, softened
3 cups powdered sugar
2 teaspoons vanilla extract

Preheat oven to 350 degrees.

To prepare cake, lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, coconut, pecans, baking soda, salt, and cinnamon in a large bowl; stir well with a whisk. Combine oil and eggs; stir well. Stir egg mixture, grated carrot, and pineapple into flour mixture. Spoon batter into a 13 x 9-inch baking pan coated with cooking spray. Bake for 35 minutes or until a wooden pick inserted in the center comes out clean. Cool completely on a wire rack.

To prepare frosting, combine butter and cream cheese in a large bowl. Beat with a mixer at medium speed until smooth. Beat in powdered sugar and vanilla just until smooth. Spread frosting over top of cake.