Monday, August 29, 2016

Lindsey's Kitchen Secret - Tip for Baking the Best Cake Ever!

 Tip for Baking the Best Cake Ever!

So here it is! My tip for making the most moist cakes ever. Replace "milk" or "water" in all cake recipes with sour cream or Greek yogurt! Your batter will be much thicker than usual, but don't worry that's how you want it. The thicker the batter the more moist the cake. Back in the day people would use vinegar in cakes and cookie batters to react with the baking soda and give that batter a lift while baking. The acids in the sour cream and yogurt not only will give your cake the perfect lift but will help the flavor of your cake pop! Just like using buttermilk, but thicker. This little tip helps cake mix batters just about taste homemade. Give it a try. You'll love it!

Lindsey's Berry Vinaigrette

This has summer all over it! Try toasting some almonds over your salad and adding some sliced, avocados, thin sliced red onions, mozzarella cheese, berries and grilled chicken! I've also made a tossed salad using broccoli, dried or fresh berries, chicken and toasted almonds.

Just a heads up! I never write down my recipes as I create them, and I never use recipes when I cook. Every recipe is reverse engineered after it's been made and I guess to the  best of my memory how I made it. Don't be afraid to adjust them to your liking!

Lindsey's Berry Vinaigrette 

  • 1/2 cup canola oil
  • 1/2 cup red wine vinegar
  • 1/2 cup sliced red strawberries or raspberries
  • 1/2 tsp onion powder
  • 2 Tbsp sugar
  • pinch of salt

In a small food processor (I use my Magic Bullet) Add all ingredients in order as listed above. Blend until creamy. Pour over your favorite salad!

Lindsey's Mango Shrimp Tacos

The crunch from the slaw and the tang of the cream sauce combined with sweet, juicy shrimp, sharp white cheddar, smooth green salsa and warm doughy tortillas make this recipe a favorite. These hit the spot every time!!

Tip: Sometimes I double the slaw sauce to make it extra creamy. 

Lindsey's Mango Shrimp Tacos
  • 1 bag of fresh tortillas (in the refrigerated department and have not been cooked yet)
  • 1 bag of medium sized shrimp, thawed
  • 2 Tbsp butter
  • 2 limes
  • 2 Tbs honey
  • pinch of salt
  • 4 cups of shredded green cabbage
  • 1/4 cup diced red onion
  • 1 mango diced
  • 1/2 cup mayo1/2 tsp onion powder
  • 2 Tbs white sugar
  • 2 Tbsp of rice vinegar or white vinegar
  • pinch of salt
  • 1 1/2 tsp celery seed

  • 1 bottle of mild green salsa
  • 2 cups white shredded cheddar cheese
  • Sour cream

In a skillet on medium high melt 2 Tbs of butter. Add peeled shrimp, the juice of 2 limes, honey and salt. Stir until shrimp are golden, sweet, and juicy. Set aside and keep warm.

In a large bowl add shredded cabbage, diced, mango, and diced red onion. In a small food processor add mayo, sugar, vinegar, onion powder, salt and celery seed. Blend until creamy. You can add an extra pinch of salt to your liking. Stir into slaw and set aside.

Cook tortillas according to directions on package. Usually 10 seconds on each side in a skillet on medium high (no butter or oil). Assemble tacos with green salsa first, slaw, shrimp and cheese. Top with sour cream. Enjoy!

Lindsey's Sloppy Joe Tacos

We tried this on our salad.
Serve with raspberry lemonade!

The savory sloppy joe meat

If you like Sloppy Joes and you love tacos - then you'll love this! It's a winner with the kids always. 

Lindsey's Sloppy Joe Tacos 

  • 1 box of cheese flavored taco shells
  • 1 can of pinto or white navy beans
  • 1 lb of ground beef or turkey
  • 2 Tbsp Worcestershire sauce
  • 1/2 tsp garlic
  • 1 cup ketchup1/2 tsp chili powder
  • 1/2 tsp cumin
  • 1/2 cup brown sugar
  • pinch of salt
  • Shredded white cheddar cheese
  • Siracha sauce and sour cream (optional) 

On medium high, place ground meat in frying pan (make sure it is fully thawed). Add Worcestershire sauce, garlic, and salt. Stir until medium brown. Turn heat down to a simmer. Add ketchup, brown sugar, cumin, chili powder and another pinch of salt. Add beans and simmer for about 5 minutes. Scoop into taco shells and top with cheese and your favorite toppings. Enjoy! 

Lindsey's Mango Coconut Kabobs

You don't have to use skewers - grill in tinfoil!

This dish is super yummy! We like to take the butter sauce in the foil boat and pour it into dipping dishes for everyone to dip their skewers in. Finger licking good! I bought grilling sauce from World Market but you can also find it on Amazon. 

Lindsey's Mango Coconut Kabobs

  • 1 bottle of Figueroa Brothers Mango Coconut Grilling Sauce 
  • 1 lb of cubed pork of chicken 
  • 5 golden (yellow) potatoes
  • 2 cups of sliced red, orange and yellow sweet peppers
  • 1 large sweet yellow onion, cut into wedges or cubes (layers intact) 
  • 2 cups sliced or mushrooms (sliced thick) 
  • 1 stick of butter
Layer wooden skewers (from pointed end) with a pattern of meat, onions, peppers, mushrooms, and potatoes. Melt one stick of butter in a sauce pan over medium- high heat. When butter is melted, stir in half a bottle of mango coconut sauce. Lay skewers on a tray and baste with sauce. Take remaining pieces of unused skewer food and wrap in a tinfoil boat.  Pour the rest of your butter basting sauce over the food and place on grill with your skewers. Do not seal the top, as to allow the smoke from the grill to flavor the food.Grill until meat is tender and cooked to your liking. Enjoy!

Tuesday, July 26, 2016

Lindsey's Apricot Cake

Mmmm! I created this after wondering what to do with all my canned apricots. This cake is dense and similar in consistency to bars or a cheesecake. The tangy apricots and creamy frosting are enough to make you want to eat the entire pan! Be careful :) Cut these into bars and serve on a platter.

Apricot Cake

  • 1½ c. sifted cake flour
  • 1½ tsp. baking powder
  • ¼ tsp. salt
  • ½ c. butter
  • 1 c. sugar
  • 2 large eggs
  • ½ tsp. vanilla extract
  • 1 cup, drained, canned apricots
  • ½ c. plain Greek yogurt (or sour cream)


  • 8 oz softened cream cheese
  • 1/2 cup butter (room temperature)
  • 1 tsp vanilla
  • 3 cups Powdered Sugar
  • tiny, tiny pinch of salt (to enhance flavor)
  • 1/2 cup drained, canned apricots

Heat oven to 400 degrees. Lightly spray a 9x13 cake pan with cooking oil and dust with flour. Sift the cake flour, baking powder, and salt into a large mixing bowl. Beat in the butter using an electric mixer set on low speed, until the mixture resembles coarse sand. Beat in the sugar and eggs. Add the vanilla and yogurt - beat until blended. Batter will be thick like pudding. Pour into pan and bake 30 to 35 minutes.

Whip cream cheese and butter together until light and fluffy. Add vanilla and mix. Add apricots and mix well until blended. Add powdered sugar one cup at a time and mix until thick and creamy. Add more powdered sugar if needs thickening. Set aside in fridge and chill.

Remove cake from oven and cool. When cake is cooled, frost. Chill in fridge for 2 hours, serve cold.

Lindsey's Garlic White Cheddar Mac & Cheese

Serve with a tangy salad

Step 1 of layering in pan

My favorite Mac and Cheese ever!! I created this one day in my kitchen. I love it because the top is crispy and when you cut in with your fork, it's gooey and soft as the cheese sauce runs out. Soul food for sure!

The ground breakfast sausage will turn it into more of a stroganoff, the smoked sausage will make the dish a bit more salty.

Boil macaroni pasta according to directions on package. Drain, rinse, dump back in pot (with stove off), stir in 2 Tbsp of olive oil, and set aside.

Tip: Add 2 cups of drained, quartered artichoke hearts over the pasta.

Lindsey's Garlic White Cheddar Mac & Cheese 
  • 1 box of macaroni pasta
  • 2 Tbsp olive oil
  • 1 lb of ground breakfast sausage (or 2 cups of smoked sausage, diced)
  • 1/4 cup Worcestershire sauce
  • ½ cup butter
  • 8 ounces cream cheese
  • 2 cups heavy cream (or substitute half and half)
  • 2 teaspoon garlic powder
  • ½  tsp. fresh minced garlic
  • Salt and freshly ground black pepper
  • 1cup parmesan cheese
  • 2 cups Panko crumbs

In a skillet on medium high cook breakfast sausage with Worcestershire sauce, and light sprinkle of salt, until brown. Set aside.

In a skillet on medium high, fry chopped garlic in 1/2 cup of butter until golden brown. Add the cream cheese and whisk until mostly melted.  Whisk in the heavy cream. Add 2 cups of shredded white cheddar cheese. Season with garlic powder, salt, and pepper.  Bring to a simmer and whisk frequently until the sauce is smooth and thickens about 15 minutes.

Spray a 9x13 inch pan with cooking oil. Pour in macaroni pasta. Sprinkle meat over top. Pour cheese sauce over the meat. Give it a light stir. Sprinkle top with 1 cup of shredded Parmesan cheese and then sprinkle 2 cups of seasoned Panko crumbs. Bake at 400 degrees for 15-20 minutes, until crumbs are golden crisp. Do not cover.

Top with sour cream. Serve right away - enjoy!

Lindsey's Fried Pickles on a Stick

Carnival food at it's finest! Oh how I love fried pickles, but boy are they hot when they come out of the fryer. One day I thought how much more convenient it would be to have them on a stick! And of course fry them whole. This was a hit with my kids! I had a quick vision that I had a food truck business called "Pickles on a Stick" It was fun to dream for a minute. I'm sure this will become an instant hit on Pinterest - but remember, you saw it here first! :)

  •  Canola oil (enough to fill your deep fryer) 
  • 1 jar of crisp whole dill pickles
  • 1 cup flour
  • 6 eggs, beaten
  • 2 cups of seasoned Panko crumbs 
  • Wooden skewer sticks

Insert wooden sticks into pickles and set on a tray. Set up three soup plates - one with eggs, one with flour and the other with crumbs (you can also use freezer bags for less of a mess).When oil is hot and ready (it will bubble and pop when you drop something in) dip pickles back in pickle juice one at a time, roll into flour, roll into egg mixture, roll back in flour, roll again in eggs, and roll in crumbs. Place in deep fryer. Fry about 2-3 minutes per pickle or until golden and crisp. Place on baking sheet and keep warm in oven (do not cover).

Serve hot with cool Ranch dip. Enjoy!

Tuesday, December 22, 2015

Bacon Parmesan Artichoke Dip

In the back, left
I created this on a whim and it did not disappoint.

Bacon Parmesan Artichoke Dip

  • 1/2 cup artichoke hearts, chopped
  • 8 oz cream cheese
  • 1 tsp fresh lemon juice
  • pinch of sea salt
  • 1 cup crumbled bacon
  • 1/2 cup Parmesan cheese

Whip artichokes, cream cheese, lemon juice, salt, 1/2 cup bacon and Parmesan together. Place on a platter and sprinkle remaining 1/2 cup of bacon over the top. Serve with crackers.

Apricot Curry Dip

On the left
One day these flavors came into my mind and I couldn't stop thinking about how they would taste in a cream cheese dip. So, I made it and can I just say, it's phenomenal!

Apricot Curry Cheese Dip

  • 1 jar of apricot preserves
  • 1/4 - 1/2 tsp curry (based on your liking)
  • 1 block of cream cheese (8 oz)

Whip 1/4 cup of apricot preserves together with cream cheese and curry. Spoon onto platter and pour 1/2 cup of apricot preserves over the top; serve with crackers.

Holiday Dip

on the right
Tis the season! This dip is delicious and pretty. I made this with sweet red pepper jelly, but you can also use a jalapeno mint jelly for a festive green color. Place them side by side for red and green.

Now most dips that are similar are usually just a block of cream cheese with jelly or sauce on top. When the top is all gone, you are left with just a block of boring cream cheese. I like to mix the topping into the cheese and then still add some on top for appeal.

Holiday Dip
  • 1 jar of red pepper jelly
  • 1 block of cream cheese (8 oz)
Whip 1/4 cup of jelly into the cream cheese. Place on platter, pour remaining jelly over the top and serve with crackers or toast.

Sunday, December 6, 2015

Sushi Bowls

We love sushi in our house - even our kids. It can be pricey going out for dinner, and buying sushi rolls from the grocery store isn't always the most tasty option. Here's a delicious and easy way to do sushi without the rolls and get the most bang for your buck.

 My little sister gave me this idea and I put my own touch on it. These will not disappoint. I could eat these for days on end. You get a mouthful of flavor in every bite.I love the cream cheese melting into the warm rice and the creamy, tangy ginger dressing as well as the salty, tangy Unagi sauce. That hint of spice from the wasabi is the cherry on top!

To keep it easy and inexpensive I just used smoked salmon, imitation crab and shrimp. You could of course use fresh fish if you have that option. Everything I bought for this I found at Walmart - like I said, keeping it simple. Enjoy!

This recipe makes about 6 servings.

Sushi Bowls 
  • 1 bag of Jasmine rice
  • 1 pkg of smoked salmon
  • 1 pkg of imitation crab or shrimp
  • 1 bottle of sushi sauce, Unagi
  • 1 jar of pickled ginger
  • 1 cucumber, thinly sliced
  • 1 small bag shredded carrots
  • 2 avocados, chopped
  • 1 pkg cream cheese, cubed/chopped
  • Soy Sauce
  • Wasabi
  • Ginger Dressing or Spicy Mayo
  • sesame seeds
  • Jar of seaweed topping
Prepare the rice according to directions on package.. I just used my rice cooker on quick mode. Be sure to use Jasmine rice if you want it to be like sushi sticky rice.

Place about 1 cup of cooked rice into serving bowls. Pour about 1 Tbsp of soy sauce over rice. Toss in salmon, crab and shrimp, avocados, cream cheese cubes, cucumbers, carrots, and ginger, Top with ginger dressing (make according to my recipe link above), spicy mayo, Unagi sauce, sesame seeds, seaweed topping and a dab of wasabi.

Serve with chopsticks and be sure to stir it all together when eating.

Thursday, April 9, 2015

Mexican Meatloaf

If you love meatloaf and you love Mexican food, then you'll love this! I found it on the food network and fell in love with it. It is really as good as it sounds! Full of juicy flavor that will not disappoint.

Mexican Meatloaf
  • 2 tablespoons olive oil
  • 1/2 cup finely chopped onion
  • 1 medium carrot, finely chopped
  • 1 rib finely chopped celery
  • 1 garlic clove, minced
  • 1 pound ground beef
  • 6 ounces soft Mexican chorizo, removed from casing and crumbled
  • 1 poblano chile, roasted, peeled, and diced
  • 3/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon ground cumin
  • 2 eggs, well beaten
  • 1/4 cup ketchup
  • 1/4 cup sour cream or Mexican sour cream
  • 1/2 cup dried bread crumbs
Preheat the oven to 375 degrees F.

In a heavy skillet, add the oil and heat over medium-high heat. Add the onion, carrot, celery, and garlic. Cook, stirring often until vegetables are soft, about 8 minutes. Set aside until cool enough to handle.

In a large bowl combine the sauteed vegetables, ground beef, chorizo, and diced poblano chile.

In a medium bowl, combine the salt, pepper, cayenne, cumin, and eggs. Add the ketchup and sour cream. Mix well with a fork and pour it on top of the mixed meats. Sprinkle with bread crumbs and mix thoroughly with clean hands.

Put the mixture into a 9 by 13-inch loaf-pan. Bake until an instant-read thermometer inserted into the center of the meatloaf registers 160 degrees F, about 40 to 45 minutes. Remove from the oven and carefully pour off any accumulated pan juices.

Meanwhile, heat a heavy skillet over high heat. Add the whole tomatoes, onion, garlic cloves, and serrano chiles. Cook, turning frequently, until lightly charred on all sides. Peel the garlic cloves. Add all the charred ingredients to a blender. Pulse until chunky, then pour into a small skillet. Stir in the sugar, chipotle chile and mustard. Bring the mixture to a boil over medium heat. Cook until slightly thickened, about 4 to 5 minutes. Season with salt, to taste.

Slice the meatloaf and arrange on a platter. Spoon the salsa-glaze over the meatloaf and serve.

Read more at:

Thursday, March 12, 2015

The Sushi Burger

A few weeks ago I had this tasty idea to combine two foods our family loves so much - sushi and burgers. The ingredients came pouring into my mind as I salivated at the vision before me. I knew this would be a five star masterpiece!

I served it sweet potato fries and my amazing ginger dressing dip. I also served with extra sushi rolls and some wasabi. It was fabulous!! I have done Asian burgers before but this tops them all for sure.

The Sushi Burger

  • 1 lb raw ground beef, thawed
  • 1/2 cup ketchup
  • 1 Tbsp Worchestershire sauce
  • 1/4 cup brown sugar
  • 1 tsp grated ginger
  • 1/2 tsp garlic powder
  • 1 Tbsp soy sauce
  • 1 egg
  • 3/4 cup of panko bread crumbs
  • sprinkle of salt and fresh cracked pepper

  • 6-8 Fresh made sushi rolls
  • 3 cups of crispy, fried onion strings (I made mine from scratch but you can buy them on the salad dressing isle)
  • 1 jar of pickled ginger
  • 1 bottle of Sushi Unagi Sauce
  • Don't forget the hamburger buns!
Asian Slaw
  • 1 bag of fresh coleslaw mix (shredded cabbage and carrots)
  • 3/4 cup Mayonnaise
  • 1/4 cup sugar
  • 1/4 rice vinegar 
  • pinch of salt
  • 1/2 tsp grated ginger
Ginger Dipping Sauce for Sweet Potato Fries

Mix all of the patty ingredients together in a large bowl. Shape into thick patties and heat up grill. Grill patties on 350 degrees until no longer pink in the centers. Place on baking sheet and keep warm in the oven on 200 degrees.

Meanwhile in a medium bowl, mix together the Asian slaw ingredients (minus the the bag of coleslaw). Mix together until smooth and creamy - then toss in the bag of coleslaw. Place in the fridge.

At this time I slice up a large onion, very thin. I wet the slices and dip them in salted flour and then toss them in my deep frier for a minute or two until they are crispy.

If you are serving the sweet potato fries, you will want them to already be baking in the oven or you can deep fry them ahead of time and keep them warm with your patties.

Assemble burgers with patties on buns. Add sushi roll and drizzle Sushi Unagi Sauce over top. Add pickled ginger, Asian slaw and top with crispy onions. Serve with fries and ginger dip!!

Monday, October 6, 2014

Pumpkin Cream Cheese Stuffed French Toast

I created this in my head last week as a breakfast for October General Conference. Pumpkin pie meets cheesecake and french toast - it is the perfect fall breakfast! Golden, flaky and buttery on the outside and warm and creamy in the center. The filling just melts in your mouth.The flavors of the maple, cinnamon and delicate pumpkin along with the richness of the cream cheese all on Hawaiian sweet bread is pure bliss!

Pumpkin Cream Cheese Stuffed French Toast

  • 1 loaf of Hawaiian Sweet Bread (It's yellow, the slices are huge, no other bread will do justice, I get mine at Walmart)
  • 8 large eggs
  • 1 tsp cinnamon
  • 1 tsp vanilla extract
  • 1 15 oz can of pumpkin 
  • 1 8 oz pkg cream cheese
  • 3/4 cup sugar
  • 1/2 tsp salt
  • 1 tsp pumpkin spice
  • 12 oz can evaporated milk
  • 3 Tbsp butter
  • Whipping cream 
  • Maple Syrup

Tip: Assemble sandwiches the night before, cover with plastic wrap and chill in fridge. The cold sandwiches hold together much better, pumpkin filling sets firmly and makes it easier when dipping in egg and frying/grilling. 

Make pumpkin pie filling 1-2 hours ahead of time. Make according to directions on the back of pumpkin can except pour in a casserole dish ( 2 eggs, evaporated milk, salt and sugar). Use the pumpkin spice in lieu of the cinnamon and clove. Bake according to directions and then allow to cool for at least 15 minutes.

Spread softened cream cheese on each slice of bread. Spoon heavy heaps of pumpkin filling on bottom slices. Place on top slice to complete sandwiches.

Mix together remaining eggs, cinnamon and vanilla. Heat up grill to medium high (350 degrees). Melt 3 Tbsp of butter onto grill. Dip sandwiches into egg and place on grill. Grill all sides until golden. Top with maple syrup and whipped cream (I make mine homemade). Enjoy!

Thursday, September 25, 2014


I created these a month ago, and now I can't stop making them! It's a beautiful marriage of a snicker-doodle cookie with Macadamia nuts and white chocolate! They are so delicious you'll get asked for the recipe.

Tip: You can replace the macadamia with almond slivers if needed. Also, you can add a little extra flour for thicker dough. The thicker the dough the bigger the cookie - they wont be flat. The secret ingredient is the almond extract. Without it, they just aren't the same.

  • 1 1/2 cups sugar
  • 1/2 cup butter or margarine, softened
  • 1 tsp vanilla 
  • 1 tsp almond extract 
  • 2 eggs
  • 2 3/4 cups all-purpose flour
  • 1 tsp cream of tartar
  • 1/2 tsp baking soda
  • 1/4 tsp salt 
  • 2 cups Ghirardelli white chocolate chips 
  • 1 cup Macadamia nuts 
  • 2 Tbsp sugar
  • 2 tsp ground cinnamon 
Heat oven to 400°F. In large bowl, beat 1 1/2 cups sugar and the butter with electric mixer on medium speed until light and fluffy, scraping bowl occasionally. Beat in vanilla, almond extract and eggs until well blended. On low speed, beat in flour, cream of tartar, baking soda and salt until well combined, scraping bowl occasionally. Stir in white chocolate chips and nuts. 
In small bowl, mix 2 tablespoons sugar and the cinnamon. Shape dough into 1-inch balls; roll in sugar-cinnamon mixture and place 2 inches apart on ungreased cookie sheets.

Bake 8 to 10 minutes or until set. Immediately remove from cookie sheets.

Tuesday, July 15, 2014

Peanut Butter Brownie Dream

Okay, this is so yummy that I crave it on a daily basis. I made them for my son's baptism and out of all the desserts at our dinner, this was everyone's favorite. WARNING - you can't just eat one!

Peanut Butter Brownie Dream

  • 2 brownie mixes (prepared according to directions on
  •  package) for a 9X13 pan
  • 1 cup peanut butter
  • 1 8 oz pkg of cream cheese, softened
  • 1 cup powdered sugar
  • 1 8 oz tub Cool Whip, thawed

 Chocolate Drizzle Sauce (optional)

1 box brownie mix, prepared according to package directions in a 8×8 or 9×9 inch square pan (I used Ghirardelli Triple Chocolate Brownie Mix because they are the best boxed brownies, ever!!)

  •  1 cup chocolate chips
  • 4 Tbsp water
  • pinch of salt
  • 1/4 tsp vanilla or almond extract
  • 2 Tbs butter

1 box brownie mix, prepared according to package directions in a 8×8 or 9×9 inch square pan (I used Ghirardelli Triple Chocolate Brownie Mix because they are the best boxed brownies, ever!!)

Line 9X13 baking dish with tinfoil and spay with cooking oil (this allows you to lift out the entire batch without them sticking, so you can arrange them on a platter).

Prepare brownie mixes according to instructions and bake. Cool completely.

In a mixing bowl, with your electric mixer, add cream cheese. Mix until fluffy, then add peanut butter then powdered sugar. Should be very thick. Add cool whip and mix until light and fluffy.

Spread over brownies and refrigerate for an hour. Meanwhile, look on the the chocolate chip bag for instructions on how to make chocolate sauce. I just melted chocolate chips in the microwave for 30 seconds at a time stirring in between then one melted, I added 2 Tbsp of coconut oil (or shortening).


Make recipe above for chocolate drizzle sauce by placing chocolate chips, water, salt and extract in a glass microwave safe bowl and microwave for one minute. Remove and whisk in butter.

Cut up brownies and arrange on platter. Drizzle sauce over and serve!

Original recipe (I tweaked it a bit)

1 box brownie mix, prepared according to package directions in a 8×8 or 9×9 inch square pan (I used Ghirardelli Triple Chocolate Brownie Mix because they are the best boxed brownies, ever!!) 1 cup peanut butter 1 – 8 ounce package cream cheese, softened 1 cup powdered sugar 1- 8 ounce tub Cool Whip, thawed Chocolate syrup for garnish (make your own or buy from the store)

1 box brownie mix, prepared according to package directions in a 8×8 or 9×9 inch square pan (I used Ghirardelli Triple Chocolate Brownie Mix because they are the best boxed brownies, ever!!) 1 cup peanut butter 1 – 8 ounce package cream cheese, softened 1 cup powdered sugar 1- 8 ounce tub Cool Whip, thawed Chocolate syrup for garnish (make your own or buy from the store)

1 box brownie mix, prepared according to package directions in a 8×8 or 9×9 inch square pan (I used Ghirardelli Triple Chocolate Brownie Mix because they are the best boxed brownies, ever!!) 1 cup peanut butter 1 – 8 ounce package cream cheese, softened 1 cup powdered sugar 1- 8 ounce tub Cool Whip, thawed Chocolate syrup for garnish (make your own or buy from the store)


Saturday, June 28, 2014

Sweet Potato Burger

Again another great way to do a gluten free burger! My husband and kids were hesitant at first but after they tried it they had seconds. I couldn't believe how good and satisfying this was! Make your burger how you normally would, just replace the buns with sliced and grilled sweet potatoes. We threw our on the charcoal grill - nice and smokey. Yum!

Thursday, June 19, 2014

Lettuce Portabello Burgers

Yes, there is a beef patty under that mushroom! This is a great way to get your burger fix without the gluten or extra carbs. Just make your burger how you normally like it but replace the buns with iceberg lettuce. It's as simple as that!!

Wednesday, May 28, 2014

Protein Balls

I went to a Relief Society activity the other night that was all about being healthy. That was where I was introduced to protein balls. They were so yummy that I decided to make my own. Really, you can throw anything into them. I love that they satisfy my cookie dough cravings and if I have a glass of almond milk with them, it takes care of my cookie dough ice cream cravings I get every now and then. The best part is, they are handy when you are starving and need a quick protein snack or right after you work out. I store a bunch in the fridge and my kids have one after school or when we are going to be in the car running errands, I will pack a few. They are so delicious!

Protein Balls

  • 1 cup peanut butter
  • 1 cup almond butter
  • 1 cup chocolate chips
  • 1/2 cup shredded coconut
  • 1/2 cup crushed peanuts
  • 1/2 cup almond slivers
  • 1 cup oats
  • 1/2 cup ground flax meal
  • 1/2 cup raisins
  • 1/2 tsp cinnamon
  • 1 Tbsp honey

Mix all ingredients together in a bowl. Shape into ping pong sized balls and wrap in plastic wrap. Store in refrigerator.

Thursday, May 22, 2014

Thai-Indian Chop

This is something I completely created on a whim. I had these ingredients in my fridge and the idea came. I love the sweetness of the warm yams and cinnamon with the cold, sour crunch of the apples and the salty, savory turkey with the refreshing cilantro. It's a mouthful of lively flavors that will not disappoint!

Thai-Indian Chop
  • 1 large yam, chopped
  • 1 large sweet potato, chopped
  • 2 Tbsp coconut oil
  • 1/2 cup coconut water (coconut milk will also work)
  • 2 green Granny Smith apples, chopped
  • 1 medium onion
  • 1 lb ground chicken or turkey
  • 1 cup fresh cilantro, chopped
  • 2 cups fresh cilantro
  • 1/2 tsp cinnamon
  • 1/2 tsp curry powder
  • 1/2 tsp salt
 In a large skillet on medium high, add coconut oil, onions, potatoes, yams and cinnamon. Cook until potatoes are tender. Add ground turkey, salt and curry. Cook until turkey is browned. Add coconut water and chopped cilantro and simmer for five minutes.

Place on serving dish and toss is chopped apples. Top with fresh cilantro sprigs. Enjoy!

Friday, May 16, 2014

Lindsey's Red Beans and Rice

Red Beans and rice? It's a Lousianna thing. The title alone never sounded appealing to me, but day I was watching a restaurant being featured on the Food Network and this was their signature dish. The way they described it almost sounded like a spicy, smokey chili. Finally I was convinced. I created my own recipe and went to town. This was so delicious that my family liked the pan clean. You'll love it!

Lindsey's Red Beans and Rice

  • 3 cans of red kidney beans
  • 1 lb ground turkey sausage
  • 1 cup bacon, chopped (optional)
  • 1/2 tsp celery seed
  • 1/2 tsp cumin
  • 1/2 tsp garlic powder
  • 1/4 tsp cayenne pepper
  • 1 yellow onion, diced
  • 3 bay leaves
  • 1 20 oz can diced tomatoes
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 2 Tbsp Worcestershire sauce
  • 1/4 cup brown sugar
  • 1 Tbsp liquid smoke (on BBQ sauce isle)
  • 1 cup green bell pepper, chopped

In a skillet on medium high, begin to brown onions until caramelized. Add the ground turkey and bacon and begin to brown. Add Worcestershire sauce, salt and celery seed. Add beans, tomatoes, green pepper, cumin, garlic powder and cayenne pepper, brown sugar and pepper. Add bay leaves and liquid smoke and simmer for 10 minutes, while stirring. You can add more salt to your liking (a pinch at a time). Remove bay leaves when ready to serve.

Serve over buttered, steamed rice with a green salad and enjoy!

Wednesday, May 7, 2014

Coconut Cream Cheese Bars

Oh wow! How I love this cake. My kids love it even more without the toasted coconut on top. My husband loved that the cake isn't rich but so good that you can't stop eating it. It's the texture of a dense brownie not at all a cake. The topping is very silky and sweet. It's a must try!

Coconut Cream Cheese Bars
  • 1 cup butter, softened
  • 6 oz cream cheese, softened
  • 6 eggs
  • 2 cups sugar
  • 1/2 tsp vanilla extract
  • 1/2 tsp coconut extract
  • 2 1/4 cup flour
  • 1/4 cup cream of coconut

  • 1/2 cup butter, softened
  • 8 oz cream cheese, softened
  • 1/2 tsp coconut extract
  • 1 1/2 cup powdered sugar 
  • 1/2 cup shredded coconut

Preheat oven to 350 degrees. Cream together butter, cream cheese ad sugar. Beat in eggs, vanilla and coconut extract and then flour. Spray a 13X9 inch baking pan with oil. Pour batter into pan. Bake 35-40 minutes. Cool.

Beat together butter, cream cheese, coconut extract and powdered sugar. In a frying pan on medium high heat, gently toast coconut until browned just a little. Continuously stir so that you don't burn the coconut. Cool.

Spread topping over cooled cake. Sprinkle with toasted coconut. Refrigerate for 2 hours and serve cold. Enjoy! 

Wednesday, April 9, 2014

Vanilla Smoothies

So, I wanted to serve some kind of vanilla milkshake with my orange rolls - the only problem was that you don't serve milkshakes for breakfast. So I decided by omitting ice cream, I could create a smoothie - perfect for breakfast. I have never seen a recipe before for a vanilla smoothie so I decided to invent my own. Here is the recipe I came up with and they were sure heavenly. This made about 5 servings.

Vanilla Smoothies

  • 1 cup heavy cream
  • 2 Tbsp sugar
  • 1 tsp vanilla extract
  • 1 1/2 cup ice
  • 1 banana
  • 1 cup vanilla almond milk
  • 2 cups vanilla yogurt
  • 1/2 cup fat free milk

 In a blender add cream, sugar and vanilla. Blend for about 30 seconds until it turns to whipped cream. add ice. Blend another 15-30 seconds. Add remaining ingredients and blend until smooth. Place in freezer for about 30 minutes before serving to get a frosty, thick smoothie.Enjoy!

Texas Orange Rolls

Oh boy are these to die for! I love orange rolls and I have never in my life attempted to make them not even cinnamon rolls. Can you believe it? I finally gained my confidence and gave it a try and it was a success!

I found a great recipe but I changed the name to "Texas Orange Rolls" because of their size. These are so delicious and big and moist. I served them with bacon and vanilla smoothies for breakfast during General Conference. I will now forever crave these. I did tweak the frosting a bit and I think it would be yummy to try these with buttermilk replacing the milk in the dough.

Texas Orange Rolls

  • 1 tablespoon white sugar
  • 1 tablespoon active dry yeast
  • 1 cup warm milk
  • 1/2 cup warm water
  • 1 egg, beaten
  • 1/2 cup orange juice
  • 1/2 cup butter, melted
  • 1/4 cup instant vanilla pudding mix
  • 1 tablespoon orange extract
  • 5 cups bread flour, or more if needed
  • 1 teaspoon salt 
  • 1/2 cup butter, softened
  • 2 tablespoons grated orange zest
  • 1 teaspoon orange extract
  • 3/4 cup white sugar
  • 1/2 cup butter, softened
  • 2 cups confectioners' sugar
  • 2 teaspoons orange extract
  • 2 tablespoons orange juice, or more as needed
Sprinkle 1 tablespoon white sugar and the yeast over the warm milk and warm water in a bowl. Let stand until the yeast softens and begins to form a creamy foam, about 5 minutes. Mix in the egg, 1/2 cup orange juice, melted butter, vanilla pudding mix, and 1 tablespoon orange extract. Stir in 5 cups bread flour and salt. Add more bread flour if the dough is too sticky. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, 8 to 10 minutes.
Place the dough in an oiled bowl and cover with a clean cloth. Allow the dough to rise in a warm place until doubled in size, about 1 1/2 hours.

Combine 1/2 cup softened butter with the orange zest and 1 teaspoon orange extract in a small bowl until smooth. Set aside. Grease a baking sheet.
Turn the dough out on a floured surface and roll out into a 24x12-inch rectangle. Spread the butter mixture evenly over the dough, then sprinkle with 3/4 cup white sugar. Roll up the dough, beginning with the long side. Cut the dough into 18 1 1/2-inch rolls. Arrange the rolls cut-side up on prepared baking sheet. Cover with plastic wrap and refrigerate overnight.

Preheat oven to 350 degrees. Remove the plastic wrap from the rolls, cover with a towel and allow them to rise in a warm place for 30 minutes. (Tip: I set my oven to the lowest temperature it will go and then once it reaches that temperature I turn it off and place the rolls in there to rise.)

Bake in the preheated oven until golden brown, 25 to 30 minutes (I prefer to bake mine for 20 minutes, so they are more moist.The longer they cook the drier they can become). Allow rolls to cool slightly before frosting.

While the rolls are baking, cream together the cream cheese and 1/2 cup softened butter until smooth. Stir in the confectioners' sugar and 2 teaspoons orange extract. Stir in orange juice, a little at a time, until frosting is smooth and spreadable. Spread the frosting over the slightly cooled rolls. Enjoy!