Friday, December 18, 2009

Broccoli Salad

Sorry it has been a while since we have added a new recipe. You all know how life goes. I hope everyone has a Very Merry Christmas.

This is a delicious recipe that is great for company. It is fresh and tangy. This is one of our favorite summertime picnic recipes as well.

2 bunches fresh broccoli (about 1 pound), cut in small florets
1 medium purple onion, finely chopped
1 cup grated cheddar cheese
6 strips bacon, cooked until crisp and crumbled
1/2 cup sunflower seeds
1 recipe Broccoli Salad Dressing (see below)

In a large bowl combine broccoli, onion, and cheese. Refrigerate. Just before serving, stir in bacon and sunflower seeds. Pour desired amount of dressing over salad. Stir briefly. Serve the same day.


1 cup mayonnaise
2 tablespoons red or white wine vinegar
1/2 cup sugar
1/2 teaspoon salt

Mix ingredients. Chill at least one hour before tossing with salad.

Makes 6 servings

source: The Essential Mormon Cookbook

Monday, December 7, 2009

Navajo Style Fry Bread (for Navajo Tacos)

This recipe may be used in place of conventional taco shells for "Navajo Tacos" (topped with taco meat, beans, lettuce, cheese, sour cream, salsa, etc.), or served warm sprinkled with powdered sugar or honey.

3 to 4 cups all purpose flour
1 1/2 cups warm milk
1/4 cup sugar
2 tsp. baking powder
1 tsp. salt
Cooking oil or Lard

Mix dry ingredients with warm milk until well blended. Place in an oiled bowl and allow to rest at least 30 minutes. When dough has rested, divide into 10 to 12 pieces. Roll out or pat pieces into rough circles on lightly floured surface. Cut a small slit or hole in the center of each circle. Heat oil or lard in either a cast iron dutch oven or skillet until oil is hot. Drop one or two pieces of dough in hot oil, cooking until golden brown (about 2 minutes per side.) Drain well on paper towels. Keep warm in 200 degree oven until ready to serve.

Sunday, December 6, 2009

Chicken Breasts with Herb Basting Sauce

Ok, so this is NOT your normal everyday lame-o baked chicken. It is SCRUMPTIOUS! It's very simple to make, but the flavor is amazing. The first time we tried this recipe, we actually used the sauce on a turkey breast roast instead of Chicken Breasts. It was the best herb roasted turkey I have ever had. For the turkey roast, and every other time we have made this, we have doubled the sauce recipe, because we like a lot for basting. But it is entirely up to you.

3 tablespoons olive oil
1 tablespoon minced onion (we use dried minced onion. . .much easier!)
1 clove crushed garlic
1 teaspoon dried thyme
1/2 teaspoon dried rosemary, crushed
1/4 teaspoon ground sage
1/4 teaspoon dried marjoram
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/8 teaspoon hot pepper sauce (we use tabasco)
4 bone-in chicken breast halves, with skin (we use boneless skinless breasts, they work fine)
1-1/2 tablespoons chopped fresh parsley (optional, we never use it)

Preheat oven to 425. In a bowl, prepare the basting sauce by combining the olive oil, onion, garlic, thyme, rosemary, sage, marjoram, salt, pepper, and hot pepper sauce. Turn chicken breasts in sauce to to coat thoroughly. Place skin side up in a shallow baking dish. Cover and roast at 425, basting occasionally with pan drippings, for about 35-45 minutes. Remove to a warm serving plate, spoon pan juices over chicken, and sprinkle with fresh parsley.

Yield: 4 servings


Wednesday, December 2, 2009

Grilled Marinated Chicken

This slightly sweet and savory grilled chicken comes together in a snap with just 4 ingredients! Just marinate, grill and serve!

3/4 cup italian salad dressing
3/4 cup unsweetened pineapple juice
3/4 cup white grape juice
6 boneless skinless chicken breasts

Combine first three ingredients in 1 gallon ziploc bag. Add chicken and marinate in refrigerator 8 hours or overnight. Discard marinade and grill chicken over medium high heat until done.

Source: Quick Cooking Magazine

Sunday, November 29, 2009

Cyclops Cookies

This is a variation on the classic Hershey Kiss Cookies. My family and I have been making these cookies since I was a little girl. My mom got the original recipe out of a kids cookbook, so you know your kids will love helping to make these cookies too.

1/2 cup butter
1/2 cup peanut butter
1/2 cup sugar
1/2 cup brown sugar
1 egg
2 tablespoons milk
1 teaspoon vanilla
1 3/4 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
1/8 teaspoon baking soda
1 bag Hershey kisses, unwrapped
extra sugar - if desired

Preheat oven to 375 degrees

In a mixing bowl, combine butter, peanut butter, sugar and brown sugar and beat until fluffy. Add in eggs, milk and vanilla. Mix well. Add flour, baking powder, salt and baking soda. Mix well.

Roll dough into balls the size of a silver dollar. Roll balls in the sugar and place on the cookie sheet. Bake at 375 degrees for 10-12 minutes. Once out of the oven, place a Hershey kiss into the center of each cookie and press down.

Saturday, November 28, 2009

Grandma Farmer's Raspberry Jello Salad

This is one of our favorite jello salads. It has a creamy texture to it and the top is a delicious addition. This is my grandma's recipe and it is definitely a winner.

1 large package Raspberry Jello
2 cups boiling water
1 package (12 ounces) frozen raspberries
1 can (15 ounces) applesauce
1 carton (16 ounces) sour cream
1 package mini marshmallows

Dissolve 1 large box of raspberry jello in 2 cups of boiling water. Stir until well dissolved. Add 1 package frozen raspberries and blend well. Add in 1 can applesauce. Stir until well blended. Pour into a 9x13 pan and place in fridge until set.

Before serving mix together 1 carton of sour cream and 1 package mini marshmallows. Spread on top of jello.


Tip: For a variation you can use Strawberries instead of Raspberries. Just replace the jello and frozen berries with your choice of flavors.

Tuesday, November 24, 2009

Chocolate-Peanut Butter Trifle

If you like peanut butter and chocolate, this layered trifle is right up your alley! With its layers of gooey chocolate pudding, moist chocolate cake and homemade peanut butter sauce, it will totally satisfy any craving for sweets! Plus, it's actually really easy!

1 package chocolate cake mix
1 package (10 ounces) peanut butter chips
4-1/4 cups cold milk, divided
1/2 cup whipping cream
1/4 teaspoon vanilla extract
2 packages (5.9 ounces each) instant chocolate pudding mix
1 carton (12 ounce size) cool whip, thawed
4 Nestle Crunch candy bars (approx. 1.55 ounces each), crumbled

Prepare cake mix according to package directions. Pour the batter into a greased 9x13 pan and bake at 350 for 30-35 minutes or until toothipick inserted near center of cake comes out clean. Cool cake on a wire rack.
In a heavy saucepan, combine the peanut butter chips, 1/4 cup milk and cream. Cook and stir over low heat until chips are melted. Remove from the heat; stir in vanilla. Cool to room temperature. Place the remaining milk in a mixing bowl; beat in pudding mixes on low speed for 2 minutes.
To assemble: crumble half of the cake into a 4 quart trifle bowl or large bowl. layer with half of the peanut butter sauce, half the pudding, half the whipped topping and half of the candy bars. Repeat layers. Cover and refrigerate for at least 3 hours before serving.

Yield: 12-15 servings

Source: Quick Cooking Magazine

Tuesday, November 17, 2009

Grasshopper Pie

I know the name sounds weird, but this is the best dessert ever! My little sister frequently asks for this to be her birthday cake. I promise, there aren't any real grasshoppers involved!

1 package (1 lb 2 oz) Oreo cookies
2 (8 ounces each) tubs Cool Whip
1 (16 ounce) jar hot fudge ice cream topping
1 (2 quart) carton mint chocolate chip ice cream (make sure it's green, not white)

1. Crush Oreo cookies in a bag or food processor. Add one tub of Cool Whip. Press into a 9x13 inch pan. Cover and place in freezer until set. While the Oreo crust is setting, get the ice cream out of the freezer so it can thaw enough to be spreadable.

2. Once the Oreo crust has set, spread the ice cream on top. Cover and place in freezer until set.

3. Warm up the hot fudge just enough to be spreadable. Spread on top of the set ice cream. Cover and place in freezer until set.

4. Spread 1 tub of Cool Whip on top. Cover and place in freezer until set.


Tip: It is easier to cut the entire pie at once. That way it is easier to store and get out pieces as needed. The longer it sets, the harder it can be to cut.

Sunday, November 15, 2009

Shepherd's Pie

This is a quick and easy recipe that tastes delicious.

1 pound ground beef
1 tablespoon Olive oil
1/2 cup chopped onion
1/2 teaspoon salt
1/4 teaspoon pepper
1 (14 ounce) can cut green beans, drained
1 (10 3/4 ounce) can tomato soup
6 potatoes, peeled, boiled and mashed
1/2 cup milk
1 teaspoon salt
2 cups grated cheddar cheese

Brown ground beef in olive oil. Add onion, salt and pepper and saute until onion is tender. Put into a greased 9x13 inch baking dish. Top with drained green beans. Spread tomato soup over beans. Combine mashed potatoes, milk and salt. Mix well. Spoon potatoes over mixture. Top with grated cheese. Bake at 350 degrees for about 30 minutes.

Makes 6 servings.

Tips: For easier assembly, add the green beans and tomato soup into the meat and stir all together before placing in baking dish. Also, make about 6 servings of instant mashed potatoes for a faster and easier topping.

source: The Essential Mormon Cookbook

Tater Tot Casserole

Since these recipes will be for our kids someday, we wanted to post some easy, simple recipes that our kids will be able to use for quick and easy meals. We love our version of tater tot casserole, and it's really easy to make.

1 pound ground beef
1 can (14.5 oz) green beans, drained
1 packet onion soup mix
1 can (10.5 oz) cream of mushroom soup
1 cup grated cheese
Seasoned Salt
Tater Tots

Preheat oven to 425 degrees. Brown ground beef with seasoned salt. Drain off any excess grease. Add green beans, onion soup mix, and cream of mushroom soup to meat. Mix well. Place in a 8x8 baking dish. Place Tater tots on top of casserole. Top with cheese. Bake for 20-30 minutes.

Tip: For a creamier sauce add additional cream of mushroom soup.

Friday, November 13, 2009

Three Cheese Manicotti

This is one of our favorite Italian dishes. There isn't any meat, but I promise that you won't miss it one bit! And it will taste like you're at the restaurant.

1 (8 ounce) package manicotti pasta
15 ounces ricotta cheese
6 ounces shredded mozzarella cheese, divided
6 ounces shredded Monterey Jack cheese
2 tablespoons sour cream
1/3 cup dried bread crumbs, seasoned (I use Italian bread crumbs)
1/4 cup chopped fresh parsley
salt and pepper to taste
2 cups spaghetti sauce

  • Preheat oven to 350 degrees
  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente, drain.
  • Meanwhile, in a large bowl, combine ricotta cheese, 4 ounces mozzarella cheese, Monterey Jack cheese, sour cream, bread crumbs, parsley and salt and pepper to taste; mix well
  • In a 9x13 inch baking dish, spray dish with non-stick cooking spray and cover bottom of dish with a thin film of spaghetti sauce
  • Fill each manicotti with cheese mixture and place in dish; cover with remaining sauce. Sprinkle remaining mozzarella cheese on top of sauce.
  • Bake in preheated oven uncovered for 40 minutes; serve.


Saturday, November 7, 2009

Basil Caesar Salmon

The picture of this dish in the magazine looked awesome! When we saw it was ready in under 30 minutes, it looked even more appealing! We served the salmon with the recipe for Zucchini Rice Pilaf from this blog. It was WAY good!

4 salmon fillets (8 ounces each)
1/4 cup creamy caesar salad dressing
pepper to taste
1 cup caesar salad croutons, crushed
1/2 cup grated parmesan cheese
2 teaspoons dried basil
2 tablespoons olive oil

Place salmon in a greased baking dish. Spoon the salad dressing over fillets; sprinkle with pepper. Combine the croutons, Parmesan cheese and basil; sprinkle over fillets and gently press into dressing. Drizzle with oil. Bake, uncovered, at 350 for 15-20 minutes or until fish flakes easily with a fork

Yield: 4 servings

Source: Quick Cooking Magazine

My Mom's Easy Baked Beans

This recipe can be easily doubled or tripled if you wish to make more for a large crowd. You will just need a bigger pot. My mom always told me that this recipe works best in a heavy cast iron pot, or "earthenware" pot, but I think most any type of oven safe pot will do. This "earthenware" pot she refers to is a glazed fired clay pot which I believe she found in San Francisco, and the texture of the beans always turned out phenomenal (not too runny, not to hard). Whenever my 6 brothers and sisters and I would come home, or for most any gathering, my mom would always serve ham, these beans, green peas, and rolls. I hope you enjoy them as much as I do!

3 large cans Pork and Beans (my mom always uses Van Camp's)
1 lb. bacon (uncooked)
3 cups brown sugar, divided
3 Tablespoons Dry Yellow Coleman's Mustard
1-1/2 cups Ketchup

Rub the inside of bean pot with bacon (to prevent sticking). Pour one can of beans in pot. Mix 1 cup of the brown sugar with 1 Tablespoon of the mustard. Spread over beans. Repeat layers of beans and mustard/sugar mixture twice. Chop bacon and sprinkle over beans, finishing with ketchup layer on top. Bake at 325 for 2 to 3 hours, or until you get the consistency that you like. My mom always reminds me to never short sugar, mustard, or time!!!

Source: Marion Haws

Friday, November 6, 2009

Hearty Six-Hour Stew

Really yummy beef stew!! You can bake this in the oven or the slow cooker on low for up to 12 hours. You can also serve this in a hollowed-out pumpkin shell for a holiday touch.

1 pound beef stew cubes
4 carrots, sliced
4 medium potatoes, cut in large chunks
1 bay leaf
1 (1-ounce) package dry onion soup mix
2 (10-3/4 ounce) cans cream of mushroom soup
1 (8-ounce) can tomato sauce
1 (10-ounce) package frozen peas

Grease dutch oven or heavy pan (or slow cooker pot). Place beef cubes on the bottom. Layer carrots, then potatoes, placing bay leaf on top. In a separate bowl mix remaining ingredients and pour over beef and vegetables. Cover with tight-fitting lid. Bake at 250 for 6 hours (or up to 8 hours) or slow cooker on low setting for up to 12 hours.

Serves 4 to 6 hungry goblins.

Source: The Essential Mormon Cookbook

Thursday, November 5, 2009

Chicken with Rosemary-Garlic Butter Sauce

This is another simple skillet chicken dish which is ready in about 20 minutes, and has really great flavor!!

4 boneless skinless chicken breast halves (4 ounces each)
4 tablespoons butter, divided
1/2 cup white wine or chicken broth
1/2 cup heavy whipping cream
1 tablespoon minced fresh rosemary
1 garlic clove, minced

Season chicken with salt and pepper on both sides. In a large skillet over medium heat, cook chicken in 1 tablespoon butter for 4-5 minutes on each side or until juices run clear. Remove and keep warm.
Add wine or broth to the pan; cook over medium-low heat, stirring to loosen browned bits from the pan. Add cream and bring to a boil. Reduce heat; cook and stir until slightly thickened. Stir in rosemary, garlic, and remaining butter until blended. Serve sauce with chicken.

Yield: 4 servings

Source: Taste of Home

Wednesday, November 4, 2009

Pumpkin Cake

This is a delicious cake and really great in place of a pumpkin pie at Thanksgiving. I am not normally a huge pumpkin fan, but this cake is one great cake. I promise it will be hard to get enough of this one!

2 1/2 cups pumpkin
4 eggs
1 1/2 cups sugar
1 teaspoons salt
1 teaspoons cinnamon
1/2 teaspoons ginger
1/2 teaspoons nutmeg
1/4 teaspoons cloves, ground
1 can evaporated milk
1 cake package of yellow cake mix
1/2 cups nuts, chopped
3/4 cups butter, melted

Beat eggs. Add pumpkin, sugar, salt, cinnamon, ginger, nutmeg, cloves and evaporated milk. Blend well. Pour into greased 9x13 pan. Sift one yellow cake mix over the top. Sprinkle with 1/2 cup chopped nuts and top with butter. Bake at 350 degrees for 1 to 1 1/2 hours. Cake is done when knife inserted comes out clean. Serve with whipped cream or ice cream.

Sweet n' Sour Meatballs

Served over rice, these meatballs are a life saver for us when time is short. Cooked entirely in the microwave, you can have this on the table in under 15 minutes, literally.

2 pounds frozen fully cooked meatballs, thawed
1 small onion, sliced
2 medium carrots, julienned
1 small green pepper, julienned
1 garlic clove, minced
1 jar (10 ounces) sweet-and-sour sauce
4-1/2 teaspoons soy sauce
Hot cooked rice

Place the meatballs in a 3-qt microwave safe dish; top with the onion, carrots, green pepper and garlic. Combine the sauces; pour over meatballs. Cover and microwave on high for 8-10 minutes or until vegetables are tender and meatballs are heated through, stirring twice. Serve over rice.

Yield: 8 servings

Source: Quick Cooking Magazine

Tuesday, November 3, 2009

Oatmeal Brownie Gems

These are a delicious new take on brownies. It makes a lot, so be prepared to share!

2 3/4 cup quick-cooking or old fashioned oats, uncooked
1 cup all-purpose flour
1 cup firmly packed light brown sugar
1 cup coarsely chopped walnuts
1 teaspoon baking soda
1 cup butter or margarine, melted
1 3/4 cup M&Ms semi-sweet chocolate mini baking bits
1 (19 to 21 ounce) package brownie mix, prepared according to package directions for fudge like brownies

Preheat oven to 350 degrees. In a large bowl combine oats, flour, sugar, nuts and baking soda; add butter until mixture forms coarse crumbs. Stir in M&Ms semi-sweet bits until evenly distributed. Reserve 3 cups of the mixture. Pat remaining mixture into bottom of 15x10x1 inch pan (cookie sheet) to form the crust. Pour prepared brownie batter over crust, carefully spreading into a thin layer. Sprinkle reserved crumb mixture over top of brownie mixture; pat down lightly. Bake 25 to 30 minutes or until toothpick inserted in center comes out with moist crumbs. Cool completely. Cut into bars. Store covered in container.

Yield: 48 bars

source: April Clayson. I'm not sure where she got the recipe from.

Monday, November 2, 2009

No-Bake Chocolate Cheesecake

This no-bake cheesecake is really good. . . the chocolate flavor comes from melted Milky Way Candy Bars.

1 cup milk
1 envelope unflavored gelatin
4 Milky Way candy bars (2.05 ounces each) chopped
1-1/2 cups finely crushed chocolate wafers (I usually use chocolate graham crackers)
1/4 cup butter or margarine, melted
2 packages (8 ounces each) cream cheese, softened
2 tablespoons sugar
1 teaspoon vanilla extract
1 cup whipping cream
Whipped topping and fresh raspberries or sliced strawberries

In a saucepan, combine the milk and gelatin; let stand for 1 minute. Add the candy bars; cook over medium heat for 5 minutes or until chocolate is melted and gelatin is dissolved. Cool to room temperature, about 45 minutes. Meanwhile, combine the wafer crumbs and butter. Press onto the bottom and 1 inch up the sides of a greased 9-inch springform pan; set aside.
In a mixing bowl, beat cream cheese, sugar and vanilla until smooth. Add the chocolate mixture and cream. beat on high speed for 4 minutes. Pour into prepared crust. Cover and refrigerate for 8 hours or overnight. Carefully run a knife around the edge of pan to loosen. Remove sides of pan. Garnish with whipped topping and berries.

Yield: 8-10 servings

Source: Quick Cooking Magazine

Saturday, October 31, 2009

Chicken Pasta Primavera

This is a really easy skillet meal that comes together in just minutes. Chicken, vegetables and pasta coated in a creamy sauce. . . what could be better?

2 cups uncooked spiral pasta
1 pound boneless skinless chicken breasts, cubed
2 garlic cloves, minced
2 tablespoons butter or margarine
1 package (16 ounces) frozen broccoli, cauliflower and carrots, thawed (sometimes called "California blend vegetables")
3/4 cup whipping cream
3/4 cup grated parmesan cheese
1 teaspoon salt
1/4 teaspoon pepper

Cook pasta according to package directions. Meanwhile, in a large skillet, saute chicken and garlic in butter until chicken is no longer pink. Add the vegetables and cream; cook until vegetables are tender. Drain pasta. Add the pasta, parmesan cheese, salt and pepper to the skillet. Cook and stir until heated through.

Yield: 4 servings.

Source: Quick Cooking Magazine

Friday, October 30, 2009

Peach Glazed Cake

Ok, so this is the COOLEST recipe ever! Take a look at the ingredients below. . . can you tell me why??? Ok, time's up! This recipe has NO added OIL or FAT, and has only 5 ingredients!! Amazingly, this cake is light, moist and delicious! Enjoy!

1 can (15 ounces) pear halves, drained
1 package (18-1/4 ounces) white cake mix
3 eggs
1 jar (12 ounces) peach preserves, divided
fresh peach slices or thawed frozen peach slices

In a blender or food processor, cover and process pears until pureed. Transfer to a mixing bowl; add the cake mix and eggs. Beat on medium speed for 2 minutes. Pour into a greased and floured 10-inch fluted tube (bundt) pan. Bake at 350 for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
In a microwave safe bowl, heat 1/2 cup of peach preserves uncovered on high for 60-90 seconds or until melted. Slowly brush over warm cake. Cool completely. Slice cake, top with peach slices and melted remaining preserves.

Yield: 10-12 servings.

Source: Quick Cooking Magazine

Thursday, October 29, 2009

Loaded Mashed Potatoes

This side potato dish is phenomenal, simply because it tastes like twice baked potatoes, but requires only about half the effort and time to prepare!

8 medium potatoes, peeled and cubed
1/2 cup sour cream
1/3 cup butter or margarine, softened
1 teaspoon salt
1/4 teaspoon pepper
1 cup (4 oz) shredded cheddar cheese
2 bacon strips, cooked and crumbled
1 teaspoon minced chives or green onions (optional)

Place potatoes in a saucepan and cover with water; cover and bring to a boil over medium-high heat. Cook for 15-20 minutes or until tender. Drain, transfer to a mixing bowl and mash. Add sour cream, butter, salt and pepper; beat until smooth and fluffy. Transfer to a greased 2-1/2 quart baking dish. Sprinkle with cheese, bacon, and chives or green onions (if desired). Bake, uncovered, at 325 for 20 minutes or until heated through and cheese is melted.

Yield: 8-10 servings.

Source: Quick Cooking Magazine

Wednesday, October 28, 2009

Fried Rice

This is an easy way to make delicious fried rice. This obviously makes a lot, so cut it back to what you need. It's easy to change the recipe to fit you. Just a tip: It is easier to use rice that is cold. I make my rice in the morning and then put it in the fridge until I'm ready to use it. Enjoy!

6 cups cooked rice
1 pound bacon
6 eggs
1 bunch green onions, chopped
3/4 cup soy sauce
2 tablespoons sugar
1/4 cup water

Slice the bacon and cook in pan. Once cooked, remove bacon. Leave behind some bacon grease. Scramble your eggs in the same pan you cooked your bacon in. Take out of pan and set aside. Put in a little more bacon grease and add your rice to the pan. Cook your rice until heated through. Meanwhile, stir together the soy sauce, sugar and water. Pour over the warmed rice and fry until moisture is all absorbed. Add back in your bacon, eggs and the green onions.

Serve rice with your favorite Chinese side dishes and enjoy!

Orange Cashew Chicken

This is a very yummy change-of-pace stir fry. It is SUPER fast, and the sweet citrus sauce is really different!

1 pound boneless skinless chicken breasts, cut into 1 inch cubes
2 medium carrots, sliced
1/2 cup chopped celery
2 tablespoons vegetable oil
2 tablespoons cornstarch
1/4 teaspoon ground ginger
3/4 cup orange juice
1/4 cup honey
3 tablespoons soy sauce
1/4 to 1/2 cup salted cashews
Hot cooked rice

In a large skillet or wok, stir-fry chicken, carrots and celery in oil for 8-10 minutes or until juices run clear. Reduce heat. In a bowl, combine the cornstarch, ginger, orange juice, honey and soy sauce until blended. Stir into the chicken mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cashews and serve over rice.

Yield: 4 servings

Source: Quick Cooking Magazine

Tuesday, October 27, 2009

Potato Minestrone

This soup is really easy because it simmers all day in the slow cooker and you don't have to mess with it. The house smells awesome as it cooks, and all you have to do to to have dinner ready is slice some bread and throw together a salad and voila! For a thicker soup, mash half of the garbanzo beans before adding them to the slow cooker.

2 cans (14-1/2 ounces each) chicken broth
1 can (28 ounces) crushed tomatoes
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 can (14-1/2 ounces) beef broth
2 cups frozen cubed hash brown potatoes, thawed
1 tablespoon dried minced onion
1 tablespoon dried parsley flakes
1 teaspoon salt
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon dried basil
1/2 teaspoon dried marjoram
1 package (10 ounces) frozen chopped spinach, thawed and drained
2 cups frozen peas and carrots, thawed

In a slow cooker, combine the first 13 ingredients. Cover and cook on low for 8 hours. Stir in the spinach, peas and carrots; heat through.

Yield: 12 servings (about 3 quarts).

Source: Quick Cooking Magazine

Monday, October 26, 2009

The Best Ever Chocolate Chip Cookies

These are the best chocolate chip cookies ever. The recipe makes a ton, so be prepared for a lot of cookies. Luckily they freeze nicely. Just thaw and enjoy again and again!

1 1/3 cups shortening
1 cup butter
1 1/2 cups sugar
1 1/2 cups brown sugar
4 eggs
4 teaspoons vanilla
6 cups flour
4 teaspoons baking soda
2 teaspoons salt
1 bag chocolate chips
2 cups nuts - optional

Mix shortening, butter and sugars until really smooth. Add eggs and vanilla and mix well. Add dry ingredients and mix well. Add chocolate chips and nuts.

Bake at 375 degrees for 8-10 minutes.

Frosted Banana Bars

These have a flavor similar to banana bread, but I like them even better! It makes a TON of them (a full cookie sheet pan) so it will feed a large crowd. They also freeze extremely well. Just thaw and serve!

1/2 cup butter, softened
1-1/2 cups sugar
2 eggs
1 cup (8 ounces) sour cream
1 teaspoon vanilla extract
2 cups all purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
2 medium ripe bananas, mashed (approx. 1 cup mashed bananas)

1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
2 teaspoons vanilla extract
3-3/4 to 4 cups powdered sugar

In a mixing bowl, cream butter and sugar. Add eggs, sour cream and vanilla. Combine flour, baking soda and salt; gradually add to the creamed mixture. Stir in bananas. Spread into a greased 15x10x1 inch baking pan (cookie sheet or sheet cake pan). Bake at 350 for 20-25 minutes or until a toothpick inserted near the center comes out clean. cool.
For frosting, in a mixing bowl, beat cream cheese, butter and vanilla. Gradually beat in enough powdered sugar to achieve desired consistency. Frost bars. Store in the refrigerator.

Yield: 3-4 dozen

Source: Taste of Home Potluck

Saturday, October 24, 2009

Cornish Game Hens with Garlic and Rosemary

This a delicious and easy way to make Cornish game hens. We like it so much, we have even had them for our Christmas dinner.

4 Cornish game hens
salt and pepper to taste
1 lemon, quartered
4 sprigs fresh rosemary
3 tablespoons olive oil
24 cloves garlic (Yes, that's right 24!)
2/3 cup chicken broth
4 sprigs fresh rosemary, for garnish

1. Preheat oven to 450 degrees

2. Rub hens with 1 tablespoon of the olive oil. Lightly season hens with salt and pepper. Place 1 lemon wedge and 1 sprig rosemary in cavity of each hen. Arrange in a large, heavy roasting pan, and arrange garlic cloves around hens. Roast in preheated oven for 25 minutes.

3. Reduce oven temperature to 350 degrees. In a mixing bowl, whisk together chicken broth, and remaining 2 tablespoons of oil. Pour over hens. Continue roasting about 25 minutes longer, or until hens are golden brown and juices run clear. Baste with pan juices every 10 minutes.

4. Transfer hens to a platter, pouring any cavity juices into the roasting pan. Tent hens with aluminum foil to keep warm. Transfer pan juices and garlic cloves to a medium saucepan and boil until liquids reduce to a sauce consistency, about 6 minutes. Cut hens in half lengthwise and arrange on plates. Spoon sauce and garlic around hens. Garnish with rosemary sprigs and serve.

Yield: 4 servings


  • I always add some of the chicken broth to the pan at the beginning with the garlic, so that the garlic won't burn. It works well and I haven't had any burned garlic yet.

  • We have never actually used the sauce on the hens, although it tastes delicious, it isn't necessary to the hens.

  • I don't cut the hens in half. I just leave them whole. I think it is more fun!

  • I don't own a large heavy roasting pan, a normal pan seems to work just fine.

  • I use as many hens as I happen to need. So if it's just Aaron and I, I will only use 2, but I still make the recipe the same way.

  • The original recipe calls for 1/3 cup white wine and 1/3 cup chicken broth. Since we never have wine on hand I just double the chicken broth, but feel free to try the wine/chicken broth combo, I'm sure it's delicious too.

source: Allrecipes

Zucchini Rice Pilaf

This is a great change-of-pace rice recipe, and we make it quite often to go with most any dish, usually chicken. And, it uses up zucchini you may have in your garden, which is a plus!

1/2 teaspoon dried basil
2 tablespoons butter or margarine
2-1/4 cups water
1-1/4 teaspoons chicken bouillon granules
1 cup uncooked long grain rice
1/2 cup shredded carrot
1 small zucchini, halved lengthwise and thinly sliced

In a skillet, saute basil in butter for 1 minute. Add water and bouillon. Bring to a boil. Stir in the rice and carrot. Reduce heat; cover and simmer for 10 minutes. Add zucchini; simmer 10 minutes longer or until vegetables are tender.

Yield: 4 servings

Source: Quick Cooking Magazine

Friday, October 23, 2009

Beefy Baked Ravioli

I love this recipe. It tastes just like a lasagna, but is so much easier to make. My favorite cheese ravioli to use is the Kirkland brand at Costco, but any cheese ravioli will do. I also never seem to have Monterey Jack cheese on hand, So I use Colby Jack in its place when I need to.

1 pound ground beef
1/2 (25 ounce) package frozen cheese ravioli
1 (14 ounce) jar spaghetti sauce
1 (14.5 ounce) can diced tomatoes, drained
1 cup shredded mozzarella cheese
1 cup shredded Monterey Jack cheese
1 tablespoon grated Parmesan cheese

1. Preheat the oven to 450 degrees F
2. Crumble the ground beef into a large skillet over medium-high heat. Cook and stir until no longer pink. Drain grease, then stir in the spaghetti sauce and tomatoes.
3. Spread 1/3 of the sauce in the bottom of an 11x7 inch baking dish. Arrange 1/2 of the ravioli over the sauce. Sprinkle 1/2 of the mozzarella cheese and 1/2 of the Monterey jack cheese over the ravioli. Repeat layers, ending with the last of the sauce on top. Cover with aluminum foil.
4. Bake for 30 minutes in the preheated oven. Sprinkle Parmesan cheese over the top before serving.

Yield: 6 servings


Mandarin Pie

This no-bake pie is really good. It tastes just like an orange dreamsicle. The little bit of chocolate drizzled over the top is the perfect finishing touch. After all, who doesn't like dreamsicles?

1 pkg. (8 oz) cream cheese, softened
1 can (14 oz) sweetened condensed milk
1/2 cup orange juice concentrate
1/2 cup sour cream
2 drops yellow food coloring (optional)
1 drop red food coloring (optional)
1 (8 oz) tub cool whip, thawed
1 prepared chocolate crumb crust (9 inch)
1 (15 oz) can mandarin oranges, drained
1 square (1 oz) unsweetened chocolate
1 tsp. crisco

In a mixing bowl, beat cream cheese until fluffy. Add milk, orange juice concentrate, sour cream and food coloring. Beat until smooth. Fold in Cool Whip with a rubber spatula. Spoon half of mixture into crust. Set 8 mandarin orange slices aside for garnish. Arrange remaining oranges over filling. Top with remaining filling and garnish with reserved oranges. In microwave, heat chocolate square and crisco for 30 seconds or until melted. Stir and drizzle over finished pie. Chill pie for at least 4 hours before serving.

Source: Quick Cooking Magazine

Thursday, October 22, 2009

Orange Pull-Apart Rolls

This recipe is from Rikki Emory, whose son Toby I attended college with and grew up with in Santa Barbara. She made a bunch of pans of these rolls for a ward dinner one time. They are really good! I made these for my college roommates a few years back, and between the 5 of us we devoured the whole pan in a minute flat!

3 cans refrigerated biscuits - regular size (not "grands")
1-1/2 sticks unsalted butter (3/4 cup)
3/4 cup sugar
Zest of one orange
Juice of half an orange

Open cans of biscuits and place them vertically on edge in a greased bundt pan. Combine the rest of the ingredients in a saucepan and heat until bubbly and sugar is dissolved. Pour evenly over biscuits in pan. Bake at 375 for 15 minutes, reduce heat to 325 and bake for 10 minutes longer. Turn out rolls onto plate or platter with a rim to avoid spilling sauce.

NOTE: If using a dark coated pan, reduce oven temperature by 25 degrees for each baking cycle.

Source: Rikki Emory

Wednesday, October 21, 2009

Mock Winger's Sauce

Have you ever been to the restaurant Winger's? Remember the delicious sauce on their wings, and in their dressings, and all over the place? Well now you can make this delicious sauce at home. It is just like the sauce and you can make it as spicy or mild as you would like it.

2 cups brown sugar
1/3 cup light corn syrup
1 tablespoon vinegar (any kind - I use white)
2 tablespoons water

Boil the above for 2 minutes, stirring constantly

Add 1/2 cup Frank's "Red Hot" Sauce (can be found near the tabasco or possibly in the mexican food section of the supermarket).

All done! Just cook up some of your favorite breaded chicken strips, coat each piece in the sauce, and enjoy. This sauce keeps for quite some time in the fridge. When you want to use it again, just pull it out and heat it up.

Chocolate-Strawberry Punch Bowl Trifle

This layered trifle looks amazing, and it's so easy! Plus, it feeds a crowd, so it's great for huge get-togethers and potlucks.

1 Package (18 1/4 ounces) Chocolate Cake Mix
1 Quart fresh whole strawberries
1 carton (15 ounces) strawberry glaze
2 cartons (12 ounces each) Cool Whip, thawed, divided
1 cup chocolate frosting
Shaved Chocolate (for garnish, optional)

Prepare and bake cake according to package directions, using a 9x13 pan. Cool cake completely on wire rack.
Set aside five strawberries for garnish. Slice remaining strawberries. Cut cake into 1-inch cubes. Place half of the cake cubes in a 6-quart glass punch bowl. Top with half of the sliced strawberries; drizzle with half of the strawberry glaze. Spread with 3-1/2 cups Cool Whip.
In a microwave safe bowl, heat frosting on high for 20-30 seconds or until pourable, stirring often; cool slightly. Drizzle half over the Cool Whip layer. Repeat layers of cake, berries, glaze, Cool Whip and frosting. Top with remaining Cool Whip. Cover and refrigerate until serving. Garnish with shaved chocolate and reserved strawberries.
YIELD: 24-28 servings

Source: Quick Cooking Magazine

Tuesday, October 20, 2009

Craisins Salad

This is one of the best salads that we have ever had. It is certain to become a new favorite. We make it all the time for almost any function that we need to bring food to. It makes a ton, so when we are making it for just us and a few others, I always half the recipe.

1 head red leaf lettuce
1 head green leaf lettuce
1 head iceberg lettuce
1 (8-ounce) package shredded mozzarella cheese
1 (8-ounce) package shredded Parmesan cheese
1 pound bacon, cooked and crumbled
1 (8-ounce) package Craisins
1 cup sliced almonds, toasted
1 recipe Craisins Salad Dressing (see below)

Break red and green leaf lettuce into pieces. Shred iceberg lettuce. Toss together with the other ingredients just before serving. Pass dressing with salad.


1/2 cup red wine vinegar
1 cup sugar
1/2 onion, chopped
1 1/2 teaspoons salt
2 teaspoons mustard
1 cup salad oil

In blender mix all ingredients, except oil. Add oil and blend again.

Source: The Essential Mormon Cookbook

Ice Cream Pretzel Cake

This cake is awesome, especially for you salty-and-sweet people! The best part is that you can make this cake ahead of time, keeep it in the freezer, and just pull it out when you need it! What could be better?

A little tip for the crust, it calls for 1-1/4 cups pretzel crumbs, and that equals about 2 cups mini twist pretzels placed in a plastic bag and crushed with a rolling pin. You can use regular pretzels, sticks, nuggets, or whatever you have on hand, but the amount you need to start with may vary depending on the pretzels' shape. So, be sure to measure the crumbs before making the crust.

1-1/4 cups crushed pretzels
6 tablespoons cold butter
3/4 cup hot fudge ice cream topping, warmed
2 packages (7-1/2 ounces each) Chocolate covered miniature pretzels
1/2 gallon vanilla ice cream, softened
1/4 cup caramel ice cream topping

Place crushed pretzels in a small bowl; cut in butter until crumbly. Press onto the bottom of a greased 9-in. springform pan. Cover and freeze for at least 30 minutes. Sperad fudge topping over crust; cover and freeze.
Set aside 16 chocolate-covered pretzels for garnish. Place remaining pretzels in a food processor; cover and process until crumbly. Transfer to a large bowl; stir in ice cream. Spread ice cream mixture over fudge topping. Drizzle with caramel topping. Garnish around edges with reserved pretzels. Cover and freeze for at least 8 hours or overnight. Yield: 16 servings.

Source: Quick Cooking Magazine

Monday, October 19, 2009

Buttery Crescents

This is a really great crescent roll recipe. It is one of the best that I have made and eaten. I am excited to make them for Thanksgiving dinner this year.

2 packages (1/4 ounces each) active dry yeast
2 cups warm milk (110 to 115 degrees)
1/4 cup butter or margarine, melted and cooled
3 tablespoons sugar
1 teaspoon salt
6 1/2 to 7 cups all purpose flour, divided
additional melted butter or margarine, optional

In a large mixing bowl, dissolve yeast in warm milk. Add eggs, butter, sugar, salt and 4 cups flour; beat until smooth. Add enough remaining flour to form a soft dough. Turn onto floured surface, knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

Punch the dough down and divide in thirds. Roll each portion into a 12-inch circle, cut each circle into 12 wedges. Roll up wedges from the wide end and place with pointed end down on greased baking sheets. Cover and let rise until doubled, about 30 minutes. Bake at 400 degrees for 12-14 minutes or until golden brown. Brush with butter if desired.

Yield: 3 dozen

Pineapple Cake

I had this recipe for the first time at my Sister's house. Her mother in law made this cake. It's awesome! My dad makes it all the time, and it's one of his favorite cakes, and mine as well. It's similar in texture to carrot cake, but it has sweet pineapple instead of the carrots and raisins.


2 cups sugar
2 cups flour
2 eggs
2 teaspoons baking soda
2 teaspoons vanilla
1 20 oz. can crushed pineapple and juice
1/2 teaspoon salt
1 cup chopped pecans or walnuts


8 oz. softened cream cheese
1 stick (1/2 cup) butter or margarine
2 cups powdered sugar
1 Tablespoon vanilla

Combine all cake ingredients on high in mixer for 3 minutes. Pour into greased and floured 9x13 pan. Bake for 30-35 minutes at 350. Beat frosting ingredients together and spread on cooled cake.

Source: Ruth Harper

Saturday, October 17, 2009

Chocolate Raspberry Pound Cake

This is the most moist chocolate cake I have ever tried! It totally tastes like something Grandma would make. I am bummed, however, beause the sweetened frozen raspberries in syrup for the raspberry cream are getting difficult to find here in Pocatello. Hopefully you will have better luck finding it. It usually comes in a little 10 oz. tub in the frozen fruit section of grocery stores. For a while, I could only find it at Albertson's. Now they don't even carry it anymore. Good thing I still have a few tubs left in our freezer! If you can't find the raspberries, feel free to experiment around and top these awesome cake slices with whatever your little heart desires!!


1 Jar (10 Ounces) seedless blackberry or black raspberry spreadable fruit, divided
2/3 cup butter or margarine, softened
1-1/2 cups sugar
2 eggs
1 teaspoon vanilla
2 cups all purpose flour
¾ cup baking cocoa
1-1/2 teaspoons baking soda
1 teaspoon salt
2 cups (16 ounces) sour cream
Powdered sugar (optional-but recommended!)
Fresh raspberries and/or blackberries (optional-but recommended!)


1 package or tub (10 ounces) frozen sweetened raspberries (in syrup), thawed
1 carton (8 ounces) cool whip, thawed

Place ¾ cup of spreadable fruit in a microwave-safe bowl. Cover and microwave on high for 40-60 seconds or until melted; set aside. In a mixing bowl, cream butter and sugar. Add eggs and vanilla; mix well. Combine the flour, cocoa, baking soda and salt. Combine sour cream and melted fruit spread; add to creamed mixture alternately with dry ingredients. Pour into a greased and floured 10-in. fluted tube (bundt) pan. Bake at 350 for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Place remaining spreadable fruit in a microwave-safe bowl. Cover and microwave on high for 20-30 seconds or until melted. Brush over warm cake. Cool. Dust with powdered sugar, if desired. For raspberry cream, puree raspberries in a blender or food processor; strain and discard seeds. Fold in the whipped topping. Serve with the cake. Garnish each slice or cake with the raspberry cream and fresh berries, if desired.

Yield: approx. 10-12 servings

Source: Quick Cooking Magazine.

Crispy Barbecue Chicken Melts

So, this is probably the most-made dinner recipe of all time at our house. At one point, we were having it at least once a week. Lilly absolutely INHALES this chicken! It's incredibly easy, crispy, gooey, and awesome!

3 tablespoons butter or margarine
1/2 cup Bisquick
1/4 teaspoon pepper
1/4 cup milk
4 boneless, skinless chicken breasts (about 1 1/4 lb.)
1/4 cup barbecue sauce (or more if you LOVE sauce like we do!)
1/2 cup shredded cheddar cheese (or, again, more if you like more)

Heat oven to 425. in a 9x13 pan, place butter. Heat in oven for 2 to 3 minutes or until melted. In a shallow dish, stir Bisquick and pepper. Pour milk into small bowl. Coat chicken with Bisquick mixture, then dip into milk, then coat again with Bisquick mixture. Place chicken in pan with melted butter. Bake chicken uncovered about 30 minutes until thoroughly cooked and juices run clear.
Top each chicken breast evenly with barbecue sauce and then with cheese. Return to oven for 1 to 2 minutes until cheese is melted.


Homemade Oreo Cookies

This is the best recipe ever! We love these cookies and make them quite often.


1 devil's food cake mix
1/2 c. shortening
2 eggs

Mix the above ingredients together. Roll the dough into dime-sized balls and place on a cookie sheet. Bale at 350 degrees for 8 minutes. Cool cookies.


8 oz. cream cheese
1/4 c. butter (or 4 tablespoons)
2 tsp. vanilla
2 to 4 c. powdered sugar

Mix all of the frosting ingredients until smooth. Frost BACKS of cookies and place together to make sandwich cookie.


Friday, October 16, 2009

Glazed Lemon Cake

Also known as "7up cake", this light, moist lemony cake is really good. And, the best part is that it starts with a cake mix. Can't get much easier!

1 pkg White cake mix
1 3.4 oz package instant lemon pudding mix
3/4 cup vegetable oil
3 eggs
1 cup 7up (or any other lemon-lime soda)

1 cup powdered sugar
2 tablespoons lemon juice

Combine cake mix, pudding, oil and eggs in mixing bowl. Slowly beat in 7up. Pour into greased 9x13 pan and bake at 350 for 40-45 mins. Cool Slightly. Combine glaze ingredients. Spread over cake while still warm.

Enjoy! Aaron

Source: Quick Cooking Magazine

Funeral Potatoes

Seeing as this will someday be a collection of recipes for our kids, we decided to post some recipes that many of you may already know. Still we love this recipe and it is one of our favorite potato recipes.

6-8 medium to large potatoes or 1 (32-ounce) bag frozen shredded hash browns
2 (10 3/4-ounce) cans cream of chicken soup
2 cups sour cream
1 cup grated cheddar cheese
1/2 cup butter, melted
1/3 cup chopped green onions
2 cups crushed corn flakes
2 tablespoons butter, melted

boil potatoes for 30 minutes, or until just tender. Cool and peel potatoes, then grate into a greased 9x13-inch baking dish (or put hash browns into the baking dish). In a separate bowl combine soup concentrate, sour cream, cheese, the 1/2 cup melted butter, and the green onions. Gently blend into potatoes. Combine crushed corn flakes and the 2 tablespoons melted butter. Sprinkle on top. Bake at 350 degrees for 30 minutes.

Makes 12 servings

Source: The Essential Mormon Cookbook

Thursday, October 15, 2009

"Better than any restaurant spanish rice"

This recipe is from Rochelle Ricks, who grew up near me in Santa Barbara. I took this recipe from an old Santa Barbara 1st ward cookbook, which was published back in 1998 when my mom was Relief Society President. It is an awesome recipe, and easy! It is excellent served with tacos, enchiladas, even burgers! We always make it when Heather makes fajitas, which, by happenstance, we are having tonight! :-)

1 c. uncooked regular long-grain white rice
1/4 cup vegetable oil
1 small chopped onion
1/2 c. chopped green bell pepper
1 (15 oz.) can stewed tomatoes or tomato sauce (I prefer to use a 14.5 oz. can of petite diced tomatoes in rich juice. I like the consistency better.)
2 c. water
1 beef boullion cube
1 tsp. salt
1 tsp. chili powder
1/2 tsp. black pepper

In a skillet, saute rice in oil until lightly browned. Add onion and bell pepper. Saute until onion is transparent. Stir in remaining ingredients. Simmer, covered, for 30 minutes or until rice is tender and liquid is absorbed. 4 to 6 servings.

Wednesday, October 14, 2009

TIP: Our dinner roll reheating secret

Ok, so the other night I found a ziploc bag in the freezer of from-scratch crescent rolls that Heather made several months ago. I wanted to heat them up to go with our soup, but who likes the flavor of "freezer burnt" leftover rolls? Suddenly I remember a tip that my Dad SWEARS by.
My Dad used to buy these rolls from Vior's Italian Bakery in Santa Barbara by the gross. We ate them all the time, and we always had these rolls in the freezer. To reheat them and give them that fresh baked taste, he would take a paper grocery bag, put as many rolls as he wanted to warm in it, roll the bag down to close it, and douse the bag with water (just a few quick passes under the faucet.) He then put the bag into a 350 oven for 10-15 minutes. The rolls would be nice and soft on the inside and lightly crispy on the outside. The rolls taste totally fresh baked. AMAZING!
So, the next time you make a ton of dinner rolls such as at Thanksgiving, freeze them and remember this tip to reheat them months later for that fresh baked taste!!

One more thing to remember, try not to let the bag touch the sides, top or bottom of the oven. . . you don't want it to catch fire. That's what the water is designed to help prevent, but still, be careful!!! :-)

Doritos Chicken Casserole

Ok, so when I first watched Heather make this recipe when we were newly married, I was TOTALLY weirded out! It looked kinda gross, but the flavor was awesome! In fact, when Lilly was just a baby and was starting solids, this was one of the first foods we ground up for her in the baby food grinder. She LOOOOVED it. She ate two bowlfuls! Anyhow, it looks weird but it's yummy, and a great way to use up leftover chicken!

3 chicken breasts, cooked and cubed
1 cup smashed doritos (any flavor, but we like "Nacho Cheesier")
2 cans cream of mushroom soup
1 small can chopped green chilies
1 small can chopped olives
1 cup Monterey Jack Cheese (Cheddar cheese or whatever you have on hand also works great!)

Mix all ingredients in a casserole dish
Top with extra cheese and some parmesan Cheese, if desired

Bake at 350 for 30 minutes.

Mock Sourdough Bread (Bread Machine)

This bread has an AWESOME sourdough taste, but you don't need to bother with a complicated, time-consuming starter. We make it in our bread machine ALL the time, especially when we have soup, which is often. I could eat soup 3 meals a day!!!

2/3 cup water
2 tablespoons white vinegar
1/2 cup sour cream
1 tablespoon sugar
1 1/2 teaspoons salt
3 cups bread flour
2 1/4 teaspoons active dry yeast

In bread machine pan, place all ingredients in order suggested by manufacturer. (usually liquids first, then dry ingredients, ending with yeast last). Select basic bread setting on machine. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing, and add 1 to 2 tablespoons of either flour or water if needed.)

Note: if your bread machine has a time-delay feature, it's recommended that you don't use it, because the sour cream may spoil if it sits too long unrefrigerated in the machine.

Yield: 1 loaf (1 1/2 pounds).

Enjoy! Aaron

Source: Quick Cooking Magazine

Thursday, October 8, 2009

Harvest Hamburger Soup

We had this soup for dinner tonight with whole wheat dinner rolls from dough I made in the bread machine. . . easy and awesome as always! The nice thing about this soup is you just stir everything together and just simmer away. Not a very complicated recipe! (Except some slicing and dicing). Another awesome part of this recipe is that we make it to use up our home canned tomatoes and corn. All the fresh produce you really need is onion, potatoes and some carrots! Enjoy!

1 pound ground beef
1/2 of an onion, chopped
2 (10.5 ounce) cans beef consomme
2 cups water
1 1/2 cups chopped fresh tomatoes or 1 (12 ounce) can diced tomatoes
2 tablespoons sugar
1 1/2 cups fresh corn or 1 (11 ounce) can corn
2 carrots, peeled and sliced 4 potatoes, peeled and diced
1 teaspoon taco seasoning
Salt and Pepper to taste
grated cheese of your choice (mozzarella, cheddar, parmesan, etc.)

Brown ground beef and onion in soup pot. Stir in rest of ingredients except cheese. Simmer uncovered until vegetables are tender. Add grated cheese to invividual serving bowls.

(approximately 6 servings.)

Source: The Essential Mormon Cookbook

Wednesday, October 7, 2009

Cheesy O'Brien Hashbrown Bake

This breakfast casserole is AWESOME! I always make it when we have family in town staying over. To make prep a little easier in the morning, I always chop and cook my bacon the night before, and keep it in a baggie in the fridge. It's one less thing to do (and dish to wash) to assemble the casserole. Enjoy!

1 pkg. (28 oz) Frozen O'Brien Potatoes
1/2 tsp. garlic salt
1/4 tsp. pepper
1 can (10 3/4 oz) cheddar cheese soup, Undiluted
1 lb bacon, cooked and crumbled
12 eggs, slightly beaten
2 tbsp. butter
2 Cups Cheddar Cheese

Prepare hash browns according to package directions. Sprinkle with pepper and garlic salt. Transfer to a 9x13 baking dish and top with soup. Set aside 1/2 cup bacon. Sprinkle remaining bacon over soup. Scramble eggs in a skillet with butter until almost set (eggs should be just slightly runny, don't overcook.) Spoon eggs over casserole. Sprinkle with cheese and reserved bacon. Bake for 20-25 minutes at 350 until bubbly and heated through.

Source: Taste of Home

Pumpkin Cheese Bread

I forget what cookbook I found this recipe in. . . but it's another awesome fall favorite of mine!

1/2 cup (1 stick) butter or margarine
1 pkg. (8 oz) Cream Cheese, softened
2 1/2 cups sugar
4 eggs
1 can (16 oz) pumpkin
3 1/2 cups flour
2 tsp. baking soda
1 tsp. salt
1 tsp. ground cinnamon
1/2 teaspoon baking powder
1/4 tsp. ground cloves
1 cup chopped pecans or walnuts

Preheat oven to 350. Beat butter, cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. add eggs, one at a time, mixing well after each addition. Blend in pumpkin. Add combined dry ingredients, mixing just until moistened. Stir in pecans or walnuts. Pour evenly into two greased and floured 9x5-inch loaf pans. Bake one hour or until the loaves pass the toothpick test. Cool 5 minutes, remove from pans, cool.

To Freeze loaves: Cool loaves completely, wrap securely in plastic wrap. Freeze up to 1 month. Thaw, wrapped, at room temperature for 12 hours.


Tuesday, October 6, 2009

Saucy Meatballs

For a shortcut, try using frozen meatballs instead of making your own meatballs from scratch, but the homemmade meatballs are soooo good, and actually quite easy!

1 lb ground beef
1/2 cup soft breadcrumbs (I just use dry breadcrumbs from a can. We usually have italian seasoned bread crumbs on hand. They work great!)
3/4 tsp. salt
1/2 tsp. pepper
1/4 tsp. ground allspice
1/4 tsp. ground nutmeg
1 egg, beaten
1/4 cup milk
2 Tbsp. vegetable oil, plus a little leftover bacon grease (doesn't everyone save theirs? :-) )
3 Tbsp. flour
1/4 tsp. pepper
1 1/2 cups beef broth
1 8 oz. carton sour cream (1 cup)
Hot cooked rice or noodles

Combine first 8 ingredients, mixing well; shape into 1 1/2 inch meatballs. Brown in the 2 tbsp. hot oil in a large skillet. Once cooked, remove meatballs and keep warm, reserving drippings in pan. Add flour and 1/2 tsp pepper to drippings in pan. Mix well. Gradually add broth, stirring until smooth. Cook over medium heat 1 minute, stirring constantly. Remove from heat and cool slightly. Stir in sour cream and add meatballs back to skillet. cook over medium heat, stirring constantly, until heated through. Serve over the hot rice or noodles.

4 servings.

Monday, October 5, 2009

Cheeseburger Soup

Awesome soup for a cold winter day! To speed along prep at dinner time, Heather always chops the veggies in the morning, puts them in a ziploc bag and all she has to do at dinner time is dump them in the pot! We always eat this soup with cheese garlic biscuits (recipe on the bisquick box) and a fresh salad.

1 lb. ground beef
3/4 cup chopped onion
3/4 cup shredded carrots
3/4 cup diced celery
1 tsp. dried basil
1 tsp. dried parsley flakes
4 tbsp. butter or margarine, divided
3 cups chicken broth
4 cups diced peeled potatoes
1/4 cup all-purpose flour
8 ounces process american cheese, cubed (velveeta)
1 1/2 cups milk
3/4 tsp salt
1/4 to 1/2 tsp. pepper

Brown ground beef in soup pot. Drain and set aside. In the same pan, saute onion, carrots, celery, basil and parsley in 1 tablespoon butter until veggies are tender, about 10 mins. Add broth, potatoes, and beef. Bring to a boil. Reduce heat and cover and simmer 10-12 minutes or potatoes are tender. Meanwhile, in a small skillet, melt remaining butter. Add flour, cook and stir for 3-5 minutes or until bubbly. Add to soup and bring to boil. Cook and stir 2 minutes. Reduce heat to low and add cheese, milk, salt and pepper. Cook and stir until cheese melts, remove from heat.

Yield : 8 servings.

Source: Taste of Home

Wednesday, September 30, 2009

Aaron's Favorite Chicken Enchilada Soup

I have heard that this recipe is really similar to the Chicken Enchilada Soup at Chili's Restaurants. Even if it isn't, it's AWESOME! The secret to this recipe is the the addition of Masa Corn flour or Masa Harina. You can find it in almost any grocery store next to the regular all-purpose flour, or possibly in the mexican food section. You have to try it!!!

1 tablespoon vegetable oil
1 lb boneless, skinless, chicken breasts (approximately 3 breasts or so, depending on size)
1/2 cup diced onion
1 clove garlic, pressed
4 cups chicken broth
1 cup masa corn flour
3 cups water
1 cup enchilada sauce
16 ounces velveeta
1 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon cumin

Garnishes for finished soup: Shredded cheddar cheese, crumbled corn tortilla chips, sour cream, and/or salsa

1. Add the 1 tablespoon oil to large pot over medium heat. Add chicken breasts to pot and brown for 4-5 minutes per side. Set chicken aside.

2. Add onions and garlic to pot and saute over medium heat for about 2 minutes, or until onions begin to become translucent. Add chicken broth.

3. Combine masa corn flour with 2 cups of the water in a medium bowl and whisk until blended. Add masa mixture to pot with the onions, garlic and broth.

4. Add remaining water, enchilada sauce, velveeta, chili powder, cumin and salt to pot and bring mixture to a boil.

5. Shred the chicken into bite size pieces and add to the pot. Reduce heat and simmer soup for 30-40 minutes or until thick.

6. Serve soup in cups or bowls, and garnish with any or all of the ingredients listed above.


Tuesday, September 29, 2009

Soft pumpkin cookies with warm caramel icing

Chilly fall weather is here! Time to break out one of my favorite pumpkin recipes! To easily ice the cookies, spoon the icing into a ziploc bag, zip it, and cut a tiny piece out of the bottom corner to squeeze icing on the cookies. SOOO much easier, and no mess! Enjoy!
2 cups Crisco
2 cups white sugar
2 cups canned pumpkin
2 eggs
2 teaspoons baking soda
1 1/2 teaspoons ground cinnamon
1 teaspoon salt
4 cups all-purpose flour
6 tablespoons butter
8 tablespoons milk
1 cup packed brown sugar
2 cups powdered sugar
1 1/2 teaspoons vanilla extract
Directions: Cream shortening, white sugar, and pumpkin. Add eggs and mix well. Sift together baking soda, ground cinnamon, salt, and flour. Add to the pumpkin mixture and mix well. Drop from spoon to cookie sheet, and bake 10 minutes at 350. To make icing, heat butter, milk, and brown sugar in a saucepan over medium-high heat until dissolved. Cool. Add powdered sugar and vanilla. Spread over warm cookies.