Monday, October 27, 2008

Broccoli Cheese Soup

1 small onion, chopped
6 tblsp. butter
6 tblsp. unsifted flour
3 c. water
5 c. fresh broccoli, cut into large bite-size pieces
4 chicken bouillon cubes
1 tsp. Worcestershire sauce
4 c. shredded cheddar cheese
2 c. half & half

In a large pot, cook onion in butter until tender; stir in flour until smooth. Slowly add the water while whisking. Then add bouillon cubes, broccoli, and Worcestershire sauce. Don't worry, it will look like a lot of broccoli and not a lot of liquid. Bring to a gentle boil over medium-high heat, then reduce heat to simmer. Cook and stir until slightly thickened and broccoli is tender, about 10 minutes. Remove from heat, and slowly add half & half. Then add cheese one handful at a time, stirring each addition until melted before adding the next handful. Return to the lowest heat setting possible until ready to serve, stirring occasionally. Be careful not to let the soup boil once you've added the cheese, or it will curdle and separate. Serves approximately 8 people.

From: Hillary McCormack

Apple Crisp

8 medium apples (I use granny smith)
1 1/2 c. brown sugar
1 1/2 c. flour
1 1/2 c. oats
1 c. butter or margarine
2 tsp. cinnamon
1 tsp. nutmeg

Preheat oven to 375 degrees. Coat the sides and bottom of a 9x13 baking dish with butter or margarine. Peel and core apples. Slice apples and place in coated baking dish. At this point you may want to put a few tablespoons of water (no more than 3) in the dish with the apples to keep them moist while baking. Mix the brown sugar, flour, oats, cinnamon and nutmeg together. Mix in butter until totally incorporated and mixture is in very small "pea-size" crumbs - sometimes it is easiest to use your hands. Sprinkle the mixture over the apples in the baking dish. Bake 30-40 minutes until the apples are tender and topping is golden brown.

From: Andrea Jensen

Wednesday, September 24, 2008

YUMMY Carrot Cake

This is the best carrot cake I've EVER had! YUMMY!!!

2 c. flour
2 c. sugar
2 tsp. baking soda
2 tsp. cinnamon
1/4 tsp. nutmeg
1 tsp. salt
1 1/2 c. oil
3 c. grated raw carrots
4 large eggs
1 1/2 c. chopped walnuts
Raisins (optional)

Mix dry ingredients together. Add oil and mix. Then add carrots and optional raisins; mix. Then add eggs one at a time, mixing in between each one. Bake in floured bundt pan at 350 degrees for 30-40 minutes. Top with cream cheese frosting and chopped nuts.

3 oz. cream cheese
1/4 c. butter
2 c. powdered sugar
1 tsp. vanilla

From: Sandra Cooley

Monday, August 25, 2008

Chicken Salad Sandwiches

4 c. chicken, cooked and shredded or cubed
2 c. celery, chopped
2 c. grapes, halved
1 c. cashews
1/4 tsp. onion powder
Salt and pepper to taste
1 c. mayo

Mix everything together and serve on croissants. YUM!!!

From: ?

Monday, July 21, 2008

Recipe Helps

Here's a very cool website that you can type in the ingredients you have and it will give you a recipe including those ingredients. I haven't tried any of these, but I just thought I'd throw it out there for anyone who wants to know and try it. If you do, leave a comment and let me know how it went!

Did you know?

DID YOU KNOW? (Some of these are cooking related and some are not, but just bear with me! It's all good info!)

*Peel a banana from the bottom and you won't have to pick the little 'stringy things' off of it.

*Take your bananas apart when you get home from the store. If you leave them connected at the stem, they ripen faster.

*Store your opened chunks of cheese in aluminum foil. It will stay fresh much longer and not mold!

*Peppers with 3 bumps on the bottom are sweeter and better for eating. Peppers with 4 bumps on the bottom are firmer and better for cooking.

*Add a teaspoon of water when frying ground beef. It will help pull the grease away from the meat while cooking.

*To really make scrambled eggs or omelets rich add a couple of spoonfuls of sour cream, cream cheese, or heavy cream in and then beat them up.

*For a cool brownie treat, make brownies as directed. Melt Andes mints in double broiler and pour over warm brownies. Let set for a wonderful minty frosting.

*Add garlic immediately to a recipe if you want a light taste of garlic and at the end of the recipe if your want a stronger taste of garlic.

*Leftover snickers bars from Halloween make a delicious dessert. Simply chop them up with the food chopper. Peel, core and slice a few apples. Place them in a baking dish and sprinkle the chopped candy bars over the apples. Bake at 350 for 15 minutes!!! Serve alone or with vanilla ice cream. Yummm!

*Reheat Pizza: Heat up leftover pizza in a nonstick skillet on top of the stove, set heat to med-low and heat till warm. This keeps the crust crispy. No soggy micro pizza.

*Easy Deviled Eggs: Put cooked egg yolks in a zip lock bag. Seal, mash till they are all broken up. Add remainder of ingredients, reseal, keep mashing it up mixing thoroughly, cut the tip of the baggy, squeeze mixture into egg. Just throw bag away when done easy clean up.

*Expanding Frosting: When you buy a container of cake frosting from the store, whip it with your mixer for a few minutes. You can double it in size. You get to frost more cake/cupcakes with the same amount. You also eat less sugar and calories per serving.

*Reheating refrigerated bread: To warm biscuits, pancakes, or muffins that were refrigerated, place them in a microwave with a cup of water. The increased moisture will keep the food moist and help it reheat faster.

*Newspaper weeds away: Start putting in your plants, work the nutrients in your soil. Wet newspapers, put layers around the plants overlapping as you go cover with mulch and forget about weeds. Weeds will get through some gardening plastic they will not get through wet newspapers.

*Broken Glass: Use a wet cotton ball or Q-tip to pick up the small shards of glass you can't see easily.

*No More Mosquitoes: Place a dryer sheet in your pocket. It will keep the mosquitoes away.

*Flexible vacuum: To get something out of a heat register or under the fridge add an empty paper towel roll or empty gift wrap roll to your vacuum. It can be bent or flattened to get in nar-row openings.

*Reducing Static Cling: Pin a small safety pin to the seam of your slip and you will not have a clingy skirt or dress. Same thing works with slacks that cling when wearing panty hose. Place pin in seam of slacks and ... ta da! .... static is gone.

*Measuring Cups: Before you pour sticky substances into a measuring cup, fill with hot water. Dump out the hot water, but don't dry cup. Next, add your ingredient, such as peanut butter, and watch how easily it comes right out.

*Foggy Windshield? Hate foggy windshields? Buy a chalkboard eraser and keep it in the glove box of your car. When the windows fog, rub with the eraser! Works better than a cloth!

*Reopening envelope: If you seal an envelope and then realize you forgot to include something inside, just place your sealed envelope in the freezer for an hour or two. Viola! It unseals easily.

*Conditioner: Use your hair conditioner to shave your legs. It's cheaper than shaving cream and leaves your legs really smooth. It's also a great way to use up the conditioner you bought but didn't like when you tried it in your hair.

*Goodbye Fruit Flies: To get rid of pesky fruit flies, take a small glass, fill it 1/2' with Apple Cider Vinegar and 2 drops of dish washing liquid; mix well. You will find those flies drawn to the cup and gone forever!

*Get Rid of Ants: Put small piles of cornmeal where you see ants. They eat it, take it 'home,' can't digest it so it kills them. It may take a week or so, especially if it rains, but it works and you don't have the worry about pets or small children being harmed!

IMPORTANT INFO ABOUT CLOTHES DRYERS: The gentleman that fixes things around the house for us told us that he wanted to show us something and he went over to the dryer and pulled out the lint filter. It was clean. (I always clean the lint from the filter after every load clothes.) He told us that he wanted to show us something; he took the filter over to the sink and ran hot water over it. The lint filter is made of a mesh material . I'm sure you know what your dryer's lint filter looks like. Well the hot water just sat on top of the mesh! It didn't go through it at all! He told us that dryer sheets cause a film over that mesh that's what burns out the heating unit. You can't SEE the film, but it's there. It's what is in the dryer sheets to make your clothes soft and static free ... that nice fragrance too. You know how they can feel waxy when you take them out of the box ... well this stuff builds up on your clothes and on your lint screen. This is also what causes dryer units to potentially burn your house down with it! He said the best way to keep your dryer working for a very long time (and to keep your electric bill lower) is to take that filter out and wash it with hot soapy water and an old toothbrush (or other brush) at least every six months. He said that makes the life of the dryer at least twice as long! How about that!?!

***** Learn something new everyday! *********

Tuesday, July 15, 2008

Spanish Rice

1 box Rice-A-Roni Spanish Rice
1 can diced tomatoes, undrained
1 can corn, drained

Prepare Rice-A-Roni to box instructions. And when you add the tomatoes, add a can of corn too. If you want, you can add a pound of cooked ground beef also. Yummy and easy!

From: Me

Octopus Hotdogs

Don't be freaked out by the title, it's just a fun new way to eat a hotdog!

Cut each hot dog almost in half lengthwise, leaving ¾ inch uncut at the top. Turn hot dog sideways and do the same so that there are four "legs" to the octopus. Place in boiling water for 3 to 5 minutes (or until dogs are cooked). The "legs" will curl. Place on plate head up, then you can add squirts of mustard or ketchup for eyes. Use your imagination!

From: Good Things Utah

Saturday, July 5, 2008

Italian Pasta Salad

1 lb. colorful bowtie pasta
1 can olives, sliced
1 large tomato, diced
Cubed cheddar and mozzarella cheese (about the same amount as the olives and tomatoes)

Mix together and add Italian dressing. YUMMY!!! (You don't need to chill this. It can be served immediately so it's a little warm or you can chill it. Either way!)

From: Laura Dieckmann

Wednesday, July 2, 2008

Citrus Grove Punch

3 c. sugar
2 c. water
6 c. orange juice, chilled
6 c. grapefruit juice, chilled
1 ½ c. limeaid, chilled (I added a little more, to taste)
1 liter ginger ale, chilled

In a saucepan, bring sugar and water to a boil; cook for 5 minutes. Cover and refrigerate until cool. Combine juices and sugar mixture; mix well. Just before serving, stir in ginger ale. Serve over ice.

From: Heather White

Cheesecake Brownies

Prepare 1 package of regular fudge brownie mix according to the directions on the box. Spread brownie mix in the bottom of a 9 x 13" pan. Beat together the following ingredients in a bowl until smooth:

1 package of cream cheese (room temperature)
1 egg
1/2 tsp. vanilla
1/2 c. sugar

Add spoonfuls of cheesecake mixture to brownies. With a knife, make swirls in the mixture. Bake at 350 degrees for about 30 minutes.

From: My friend Fiddle's Recipe Blog

Monday, June 2, 2008

Chex Muddy Buddies

9 c. chex cereal
1 c. chocolate chips
1/2 c. peanut butter
1/4 c. butter or margarine
1 tsp. vanilla
1 1/2 c. powdered sugar

Measure cereal into large bowl; set aside. Microwave chocolate chips, peanut butter and butter in bowl, uncovered on high for 1 minute; stir. Microwave 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour chocolate mixture over cereal in bowl, stirring until evenly coated. Pour into 2-gallon plastic baggie; add powdered sugar. Seal bag well; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator.

From: Chex Box

Classic White Sauce

1 tblsp. butter
1 tblsp. flour
1 c. milk
1/3 tsp. salt

2 tblsp. butter
2 tblsp. flour
1 c. milk
1/3 tsp. salt

2 tblsp. butter
3 1/2 tblsp. flour
1 c. milk
1/3 tsp. salt

*Add 2 c. cheese for cheese sauce.
*Add 1/2 - 1 c. vegetables for soup. (Broccoli, potatoes, cauliflower, peas, etc.)

From: Paula Pack

Friday, May 30, 2008


I forget about these and don't make them very often, but they're sure good!

3 chicken breasts
2 green peppers
1 onion
1 tomato
1 packet Lawry's Fajita seasoning

Cut the chicken breasts into strips and cook in olive oil. Then remove from pan and in the same pan, cook the green peppers and onion until tender. Add the chicken back in, the seasoning packet and 1/4 c. water. Bring to boil and then turn down to low and sit for 3-5 minutes just simmering. Add the tomato slices and let it sit about 1-2 minutes. Serve a scoop of stuff in the middle of a tortilla with sour cream on the top. Roll up and enjoy! (You can use whatever seasoning you like, but we really like the Lawry's. And you can also use ground beef or steak. We just prefer chicken. You can do guacamole or salsa too. Be creative!)

From: Me

Monday, May 19, 2008

Orange Knots

12 Rhodes Dinner Rolls, thawed but still cold
1 medium orange rind, grated
1/2 c. sugar
1/4 c. butter, melted

Citrus Glaze:
1 c. powdered sugar
1 tblsp. butter, melted
3 tblsp. orange juice
1/2 tsp. vanilla extract

Mix grated orange rind with sugar. Roll each roll into a 9-inch rope. Tie in a loose knot. Roll each knot in melted butter and then in rind/sugar mixture. Place on a large sprayed baking sheet. Cover with sprayed plastic wrap and let double in size. Remove wrap. Bake at 350 degrees for 15-20 minutes. Remove from pan and place on cooling rack. Brush with citrus glaze while still warm.

Friday, May 16, 2008

Sherbet Surprise

1/2 gallon pineapple sherbet
1/2 gallon raspberry sherbet

Soften and stir together. Add cut up bananas, fresh cut strawberries and fresh raspberries. Refreeze. Thaw a little before serving.

From: Mom


1 c. sugar
1 c. Karo syrup
2 tblsp. butter

Put in pan and bring to boil while stirring on medium heat. When first bubbles appear, take off stove and stir in 1 c. peanut butter. (Do NOT heat longer than first bubbles or they will turn out too hard.) Then add to 7 c. Rice Krispies and mix well. Pour into buttered 9x13 pan and press well. Melt 1 1/2 c. chocolate chips and 1 1/2 c. butterscotch chips together. Spread on top. Let set.
If you are like me and don't like butterscotch, just do 3 c. of chocolate chips instead. Way better in my opinion!

From: Mom

Viva La Chicken

12 corn tortillas, cut into 1/2" strips
1 roasted chicken, skinned, deboned & cubed or shredded
1 c. milk
1 onion, chopped
1 - 8 oz. green chili salsa (mild)
2 cans cream of chicken soup
1 lb. grated cheese

In bowl, mix soup, milk, salsa and onion together to make sauce. Grease 9x13 pan. Put 2-3 tblsp. of water on bottom of pan. Spoon 1/3 of sauce into pan and spread evenly. Add a layer of tortilla strips. Then a layer of chicken, followed by a layer of cheese. Repeat those layers again. (Sauce, tortillas, chicken, cheese.) Top with a final layer of sauce. Bake covered with tinfoil for 45 minutes at 325 degrees. Then uncover and bake for 15 minutes more.

From: Mom

Wednesday, May 14, 2008

Chicken Won-ton Salad

1 head lettuce (you can do a mix of romaine & iceberg or just pick one)
Slivered almonds
Green onions
Fried won-tons
Chicken (cooked, cubed and browned in soy sauce)

1/2 c. vegetable oil
1/3 c. apple cider vinegar
1/4 c. sugar
1 tsp. salt
1/2 tsp. pepper

From: Heather White

Monday, May 5, 2008

Lemon Crumb Muffins

This recipe makes a huge batch so either be prepared to share with friends and neighbors. You can also store the batter in your refrigerator so you can make fresh ones each morning. These are really good and keep really well.

6 c. flour
4 c. sugar
3/4 tsp. baking soda
3/4 tsp. salt
8 eggs
2 c. sour cream
2 c. butter, melted
3 tblsp. grated lemon peel
2 tblsp. lemon juice

3/4 c. flour
3/4 c. sugar
3/4 c. cold butter

1/2 c. sugar
1/3 c. lemon juice

In a large bowl, combine the flour, sugar, baking soda and salt. In another bowl, whisk the eggs, sour cream, butter, lemon peel and juice. Stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups three-fourths full. In a small bowl, combine flour and sugar; cut in butter until mixture resembles coarse crumbs. Sprinkle over batter. Bake at 350 for 20-25 minutes or until toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. In a small bowl, whisk glaze ingredients; drizzle over warm muffins.

Yield: 40 muffins
From: Taste of Home Magazine

Tuesday, April 22, 2008

Chocolate Peanut Butter Trifle

1 chocolate cake mix
1 pkg. peanut butter chips
4 ¼ c. cold milk, divided
½ c. whipping cream
¼ tsp. vanilla extract
2 small pkgs. Instant Chocolate Pudding Mix
1 small carton Cool Whip
8 Reese’s Peanut Butter Cups

Prepare cake mix according to package directions. Pour the batter into a greased 13 x 9 x 2” baking pan. Bake at 350 degrees for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack.

In a heavy saucepan, combine chips, ¼ c. milk and ½ c. 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. Place pudding in the fridge for 3-4 minutes to set up a bit.

To assemble, crumble half of the cake into a 4 qt. Trifle bowl or large bowl. Layer with half of the peanut butter sauce, pudding, Cool Whip and ½ of the crumbled Reese’s Peanut Butter Cups; repeat layers ending with Cool Whip and remaining ½ of crumbled Reese’s Peanut Butter Cups. Cover and refrigerate for at least 3 hours before serving.

From: Heather White

Artichoke Dip

1 (13 3/4-ounce) can quartered artichoke hearts (make sure they are NOT the marinated ones.)
1 c. fresh grated parmesan cheese
1 c. mayonnaise
1 (4-ounce) can diced green chilies

Combine all ingredients in baking dish. Bake uncovered for 30 minutes at 350 degrees or heat in a crock pot. Serve warm with tortilla chips or piece of French bread (I prefer it with bread!).

From: Heather White

Zella's Poppy Seed Bread

3 eggs
1 1/8 c. oil
2 1/4 c. sugar
1 1/2 c. milk
3 c. flour
1 1/2 tsp. salt
1 1/2 tsp. baking powder
1 1/2 tsp. almond extract
1 1/2 tsp. butter extract
1 1/2 tsp. vanilla extract
1 1/2 tblsp. poppy seeds

Beat eggs, oil & sugar. Add flour, salt, baking powder & milk. Then, add extracts and poppy seeds. Bake at 350 degrees for 1 hour in two bread pans or 3 pans for smaller loaves.

1/4 c. orange juice
3/4 c. sugar
1/2 tsp. butter, almond & vanilla extracts
Prick bread while warm and drizzle glaze over entire bread. (I double the glaze when making 3 loaves).

From: Heather White

Chicken Tortilla Soup

2-3 frozen chicken breasts
1 large can diced tomatoes
1 can Cream of Chicken Soup
1 c. salsa
1 pkg. taco seasoning
1 can black beans (drained - you can rinse if you'd like...but not necessary)
1 can mild green chilis

Add everything to crock pot and cook on low for 8 hours. Remove chicken from soup after 8 hours and shred. Return shredded chicken to soup and serve with cheese, sour cream and either tortilla chips or fresh salsa. (Adding 3 chicken breasts will make it a thicker soup...I like it that way). I DOUBLED this recipe for our group of about 20..and had just enough leftover for lunch the next day! It's DIVINE!!!

From: Heather White

Chicken with Coconut Sauce

1 can unsweetened coconut milk (not low-fat)
2 jalapeño chiles
1 tblsp. fresh lime juice
1/2 tsp. salt

In a small saucepan, bring coconut milk to a gentle simmer; cook, stirring occasionally, until thickened and reduced to 1/2 cup (about 20 minutes). Meanwhile, cook the jalepenos on grill until blackened all over (15 minutes or so). (Oh please, I never let mine get that black - just some nice little grill marks.) In blender, mix coconut milk, lime juice, salt and jalapenos and blend until smooth. Rub chicken with olive oil and season with salt and pepper. Grill until cooked through. (Make your husband do the chicken thing). Serve over rice with sauce spooned over the top. Lick the plate clean.

From: Kristi Bassett (Fiddle)
(Click here to read her review and alterations to this recipe!)

Homemade Pretzels

1 1/2 c. warm (110 to 115 degrees F) water
1 tblsp. sugar
2 tsp. kosher salt
1 package active dry yeast (approximately 4 1/2 c.)
2 ounces unsalted butter, melted
Vegetable oil, for pan
10 cups water (I halved this)
1/3 cup baking soda
1 large egg yolk beaten with 1 tablespoon water
Pretzel salt I used kosher

Combine the water, sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top. Allow to sit for 5 minutes or until the mixture begins to foam. Add the flour and butter and, using the dough hook attachment, mix on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes. Remove the dough from the bowl, clean the bowl and then oil it well with vegetable oil. Return the dough to the bowl, cover with plastic wrap and sit in a warm place for approximately 50 to 55 minutes or until the dough has doubled in size.Preheat the oven to 450 degrees F. Line 2 half-sheet pans with parchment paper (this is a must) and lightly brush with the vegetable oil. Set aside. Bring the 10 cups of water and the baking soda to a rolling boil in an 8-quart saucepan or roasting pan.In the meantime, turn the dough out onto a slightly oiled work surface and divide into 8 equal pieces. First time I made 8/this time I made 16 Roll out each piece of dough into a 24-inch rope. Make a U-shape with the rope, holding the ends of the rope, cross them over each other and press onto the bottom of the U in order to form the shape of a pretzel. Place onto the parchment-lined half sheet pan.Place the pretzels into the boiling water, 1 by 1, for 30 seconds. Remove them from the water using a large flat spatula. Return to the half sheet pan, brush the top of each pretzel with the beaten egg yolk and water mixture and sprinkle with the pretzel salt. Bake until dark golden brown in color, approximately 12 to 14 minutes. Transfer to a cooling rack for at least 5 minutes before serving.

From: Jessie Wade

Friday, April 18, 2008


Here's a recipe that a friend of mine has used and swears it tastes just like Cafe Rio. I think it's too much work, it would be easier to just go get a salad from Cafe Rio, but if you're into this sort of thing, you'll enjoy this!

2 pounds pork
3 cans Coke (NOT diet)
1/4 c. brown sugar
dash garlic salt
1/4 c. water
1 can sliced green chilies
3/4 can enchilada sauce (I used Old El Paso brand, medium spiciness)
1 c. brown sugar

Put the pork in a heavy duty ziploc bag to marinade. Add about a can and a half of coke and about 1/4 c. of brown sugar. Marinade for a few hours or overnight. Drain marinade and put pork, 1/2 can of coke, water, and garlic salt in crock pot on high for about 3-4 hours (or until it shreds easily, but don't let it get TOO dry). Remove pork from crock pot and drain any liquid left in the pot. Shred pork. In a food processor or blender, blend 1/2 can Coke, chilies, enchilada sauce and remaining brown sugar (about a cup, you can add a little more or less to taste.) If it looks too thick, add more Coke little by little. Put shredded pork and sauce in crockpot and cook on low for 2 hours.

1 c. uncooked rice
1 tsp. butter or margarine
2 cloves garlic, minced
1 tsp. freshly squeezed lime juice
1 can (15 oz) chicken broth
1 cup water
1 tblsp. freshly squeezed lime juice
2 tsp. sugar
3 tblsp. fresh chopped cilantro

In a saucepan combine rice, butter, garlic, 1 tsp. lime juice, chicken broth and water. Bring to a boil. Cover and cook on low 15-20 minutes, until rice is tender. Remove from heat. In a small bowl combine lime juice, sugar and cilantro. Pour over hot cooked rice and mix in as you fluff the rice.

2 tblsp. olive oil
2 cloves garlic, minced
1 tsp. ground cumin
1 can black beans, rinsed and drained
1 1/3 c. tomato juice
1 1/2 tsp. salt
2 tblsp. fresh chopped cilantro

In a nonstick skillet, cook garlic and cumin in olive oil over medium heat until you can smell it. Add beans, tomato juice, and salt. Continually stir until heated through. Just before serving stir in the cilantro. (**NOTE** we added a can of corn, drained, to the beans with a dash of cumin and chili powder, it was AWESOME! We recommend doing this even though it's not "traditional Cafe Rio")

1 packet TRADITIONAL Hidden Valley Ranch mix (not BUTTERMILK)
1 c. mayonnaise
1 c. buttermilk
2 tomatillos, remove husk, diced
1/2 bunch of fresh cilantro
1 clove garlic
Juice of 1 lime
1 jalapeno (we like it SPICY so we kept the seeds in it, if you like it mild, just remove the seeds)

Mix all ingredients together in the blender. Thats it!

3 avocados, peeled, pitted and mashed
1 lime, juiced
1 tsp. salt
1/2 c. diced onion
3 tblsp. chopped fresh cilantro
2 roma (plum) tomatoes, diced
1 tsp. minced garlic
1 pinch ground cayenne pepper (optional)

In a medium bowl, mash together the avocados, lime juice and salt. Mix in onion, cilantro, tomatoes and garlic. Stir in cayenne pepper. Refrigerate for 1 hour for best flavor, or you can serve immediately.

Here is how to put it all together: First of all, we bought the aluminum deep-dish pans. (They had these at the grocery store, you will know when you see them. They look JUST like the Cafe Rio tins). Lay a tortilla in the bottom of the pan, sprinkle cheese on it, and put in the oven at 375 for about 5 min or until the cheese is melted. Remove from oven, add beans, rice, pork, then lettuce (we used the leafy green lettuce, not iceberg) and a little scoop of diced tomato and onions (pico de gallo). We made up some gaucamole and put some of that on the salad. We also added a little spoonful of sour cream. Add some crushed tortilla chips (we have yet to find the little tortilla strips), a shake of parmesan cheese, and top with a few cilantro leaves. Serve with the cilantro ranch dressing and there you have it!

Thursday, April 17, 2008

Pumpkin Muffins

1 1/3 c. sugar
2 eggs

Mix well, then add and mix again:
1 c. canned pumpkin

Sift together, then add slowly:
1 c. white flour
3/4 c. whole wheat flour (I didn't have whole wheat, so I just used 1 3/4 c. white flour)
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. cinnamon
1/4 tsp. ground cloves
1/2 tsp. salt

1/3 c. hot water
1/3 c. butter (softened)
1/2 tblsp. flax meal (optional)
Chocolate Chips (as many as you want!)
Cinnamon and sugar sprinkled on tops before baking (optional)

Bake at 350 for 25-30 minutes and enjoy!

White Chip Chocolate Cookies

1 c. butter
2 c. sugar
2 eggs
2 tsp. vanilla extract
2 c. all-purpose flour
3/4 c. unsweetened cocoa powder
1 tsp. baking soda
1/2 tsp. salt
2 c. white chocolate chips

Preheat oven to 350 degrees F. In a large bowl, cream together the butter and sugar until smooth. Beat in eggs one at a time, then stir in vanilla. Combine the flour, cocoa, baking soda and salt; stir into creamed mixture. Fold in the white chocolate chips. Drop by rounded teaspoonfuls onto un-greased cookie sheets. Bake for 8-10 minutes in the preheated oven, until cookies are set. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Yield: About 4 Dozen

Sunday, April 6, 2008

Ice Cream Sandwiches

2 3/4 c. all-purpose flour, plus more for dusting
1/2 c. cocoa powder
2 1/2 tsp. baking powder
1/4 tsp. salt
12 tblsp. (1 1/2 sticks) unsalted butter, room temperature
1 1/2 tsp. pure vanilla extract
1 1/2 c. sugar
2 large eggs
1 tblsp. milk
2 to 2 1/2 pints strawberry ice cream, slightly softened

In a medium bowl, sift together flour, cocoa powder, baking powder, and salt; set aside. In large mixing bowl, (or the bowl of an electric mixer fitted with the paddle attachment), cream butter, vanilla, and sugar. Add eggs and milk, and mix until combined. Add reserved flour mixture, and mix on low speed until incorporated, scraping the sides of the bowl with a spatula at least once. Divide the dough in half, and shape each half into a flat disk. Wrap each disk in plastic wrap, and chill until firm, about 1 hour. After and hour, preheat the oven to 350 degrees. Roll dough out on a lightly floured surface; use an offset spatula to unstick the dough every few turns of the rolling pin. Roll dough to an 1/8-inch thickness. Cut dough using a variety of heart-shaped cookie cutters from 2 1/2 to 3 inches in diameter, making sure there is a top and bottom cookie for each sandwich. Place hearts on a parchment-lined baking sheet; chill until firm, about 30 minutes. Remove from refrigerator; use a fork to prick holes all over the surface of the cookies. Bake until firm, 12 to 15 minutes. Let cool slightly on baking sheet, then transfer to a wire rack to cool completely. Using half the cookies, spoon softened strawberry ice cream about 1/2 inch thick on each underside. Place matching cookie on top of ice cream, top-side facing out. Transfer immediately to freezer to harden; repeat with remaining ingredients. Serve directly from the freezer. Sandwiches can be stored in an airtight container in the freezer for 3 to 4 days. (Makes 24)

From: Martha Stewart

Tuesday, March 25, 2008

Frosting Tip

Dip the knife or spatula in hot water before frosting cupcakes or cake for a smoother look.

From: Good Things Utah

Citrus Cupcakes

5 tblsp. unsalted butter, softened
1 c. granulated sugar
Grated zest from 1 lime
Grated zest from 1 orange
Grated zest from 1 lemon
1 2/3 c. flour
2 1/4 tsp. baking powder
1/4 tsp. salt
1/2 c. milk
2 tsp. lemon juice
1 tsp. vanilla extract
2 large eggs

With an electric mixer on medium speed, beat together butter, sugar and citrus zests until smooth. In separate bowl, sift together flour, baking powder and salt. In a small bowl, stir together milk, lemon juice and vanilla extract. (Mixture will curdle slightly.) With mixer on low speed, alternately add dry ingredients and milk to butter mixture in 3 additions, stirring well after each addition. On medium speed, add eggs one at a time mixing well after each addition. Beat for 1 minute. Evenly divide batter between 12 muffin cups lined with cupcake papers. Bake at 350 degrees for 20 or until a toothpick comes out clean. Cool for 15 minutes. Remove cupcakes from pans.

3 large egg yolks
3 large eggs
3/4 c. sugar
1/2 c. freshly squeezed lemon juice
3 tblsp. unsalted butter

Whisk together egg yolks, eggs and sugar. Whisk in lemon juice. Cook in a double boiler or on stovetop on low heat, stirring constantly until thickened, about 5 minutes. Transfer lemon mixture to bowl. Cool for 5 minutes, stirring occasionally. Stir in butter. Cover mixture with plastic wrap and refrigerate until cold and firm, 30 minutes to 1 hour. Frost cupcakes.

From: Good Things Utah

Friday, February 1, 2008

Chicken Pot Pie

1 small bag frozen mixed veggies (cooked)
3 potatoes boiled and sliced
3 chicken breasts, cooked and cubed
2 packets of chicken gravy, made as directed
1 - 8 oz. cream cheese
Pillsbury Pie Crust
Seasonings (Add as much to taste) salt, pepper, oregano, garlic salt, onion powder, Italian seasoning.

Bake bottom crust in pie pan for 15-20 minutes in a 350 degree oven, or until golden brown. On medium low heat, mix 1 package of gravy with cream cheese until creamy with no lumps. Place all ingredients in a pot on medium heat with gravy/cream cheese mixture, add seasonings to taste, heat until warm. Pour ingredients into pie pan, put on top crust and bake at 350 degrees for 50-60 minutes. Serve with extra chicken gravy.

From: Heather White

Thursday, January 3, 2008

Brownies Fantastico

1 package Devil’s Food cake mix
1 cube margarine, melted
1 egg
2 ¼ c. miniature marshmallows
5 whole graham crackers, crumbled
½ c. semi-sweet chocolate chips
½ c. white chocolate chips
1 can Eagle Brand sweetened condensed milk

Heat oven to 350 degrees. Grease a 9-by-13 inch cake pan. Mix together cake mix, margarine and egg. Press into prepared pan. Bake 15 minutes. Remove from oven and poke 10 small holes in the cake. Sprinkle graham crackers, chocolate chips and marshmallows on top. Pour sweetened condensed milk evenly over all ingredients. Bake an additional 10 to 15 minutes, until marshmallows are golden brown. Cool completely and cut into bars.

From: Reagan on Good Things Utah

Cereal Goo

2 cubes real butter
1/2 c. white sugar
1/4 c. brown sugar
One bag of mini marshmallows
1 Box rice chex cereal

Continuously stir the first three ingredients together until melted. After these are melted add one entire bag of mini marshmallows. Once marshmallows are fully melted continue to stir for exactly two minutes. No more than two minutes! Add at least 6-8 cups of the cereal. If you like more chex add more it doesn't matter. Pour into a 6 by 8 pan and you have the most terrific, tasty treat.

From: Nicea on Good Things Utah

White Chocolate Macadamia Nut Cookies

¾ c. Butter Flavored Crisco Shortening
1 c. firmly packed brown sugar
¼ c. granulated sugar
2 tblsp. milk
1 ¼ tblsp. vanilla
1 egg
1 ¾ c. all purpose flour
1 tsp. salt
¾ tsp. baking soda
1 c. white chocolate chips
1 c. macadamia nuts

Heat oven to 375 degrees. Combine Crisco, brown sugar, granulated sugar and vanilla in large bowl. Beat at medium speed until well blended. Beat egg into creamed mixture. Combine flour, salt and baking soda. Mix into creamed mixture just until blended. Stir in white chocolate chips and macadamia nuts by hand. Drop rounded tablespoonfuls of dough about 3 inches apart onto ungreased baking sheet. Bake one sheet at a time in the middle of the oven for 8 to 10 minutes. Do not overbake. Cool 2 minutes on baking sheet. Remove cookies to foil or cooling sheet to cool completely. Makes about 3 dozen.

From: Angie on Good Things Utah

Lit'l Smokie Wellingtons

1 package Lit’l Smokies Cocktail Links
1 tblsp. Butter, salted
1 tblsp. Shallots, minced
2 c. Mushrooms, minced
Salt to taste
1 tblsp. Parmesan cheese
1 box Puff Pastry sheets
1 jar Bleu Cheese Dressing

Remove the Lit’l Smokies Cocktail Links from the package. Remove the puff pastry sheets from the freezer, open package and allow sheets to partially thaw. In a sauté pan melt the butter then add the minced shallots and cook on medium heat for about 2 minutes. Add the minced fresh mushrooms and sauté until the majority of the mushroom juice has evaporated and the mushrooms are starting to brown (approx. 5-6 minutes). Let cool. Slice the puff pastry sheets into 1 ½ x 1 ½” squares. Place a sausage atop the pastry square. Place a little dollop of the mushrooms on top of the sausage and roll the dough to seal the sausage tightly. Place on a cookie sheet with the seam pointing downwards. Bake at 375 degrees for 12 minutes or until the pastry has puffed and is golden brown. Serve immediately with a bowl of your favorite bleu cheese dressing.

From: Good Things Utah


1 loaf frozen bread dough
Slices of ham
Slices of pepperoni
Mozzarella cheese
Pizza sauce

Thaw bread dough. Roll into a rectangle. Lay thin slices of ham over entire surface of bread, then pepperoni. Top with mozzarella cheese. Roll dough the long way. Place on cookie sheet, seam side down. Can brush with olive oil and sprinkle with Italian Seasoning. Bake at 350 degrees for about 35 minutes. Serve sliced with warmed sauce.

From: Good Things Utah

Fruit Dip

8 oz. package cream cheese
16 oz. tub of Cool Whip, thawed
1 jar Marshmallow Creme
1/4 c. fresh orange juice (not concentrate)

Mix together and refrigerate until use. Serve with fresh fruit. (Apples, pears, bananas, cantaloupe or honeydew melon.)

From: Marti on Good Things Utah

Hot Ham & Cheese Dip

8 oz. package cream cheese
1 1/2 c. mild cheddar cheese, shredded
2/3 c. chopped ham (6-8 slices)

Mix together and put in 8x8 glass pan. Bake at 350 degrees for 20 minutes. Make sure it's nice and golden brown or it will be cold in the middle. Serve hot with crackers.

From: Marti on Good Things Utah