Lindsey's Kitchen

Zesty Artichoke Alfredo

2012-02-17T09:46:00.010-07:00

I threw this together making it up as I went along and it actually turned out very nice!

I love this with crab! You can serve with crab cakes or just add some crab to your Alfredo sauce. It also is great for dipping bread sticks in.

Zesty Artichoke Alfredo

1/2 stick butter
1 cup whipping cream
3/4 cup flour
1/2 tsp minced garlic
1 cup grated Parmesan cheese
1 packet of Italian dressing mix
1 cup marinated artichokes
1 cup milk

In a skillet heat butter on medium high. As it melts quickly stir in 1 Tbsp of flour. As it forms a paste add 1/4 cup of cream. Repeat this with the flour and cream until you have used it up. Use a whisk and work fast or your flour will form clumps. If it's too thick, repeat process with milk until you get a thick yet runny consistency. Also to increase the amount of sauce continue this process until you achieve the amount you desire. Stir in garlic (I always add extra garlic) and half of dressing mix. There is a lot of sodium in dressing mix so usually half is enough however if you would like more go right ahead. The dressing mix I use comes from Germany and is Knorr brand. I like it because it's very tangy and zesty. To add tang to your sauce just add a little lemon juice or 1/2 Tbsp of white wine vinegar. Stir in artichokes and cheese. At this point you can add your crab meat if you choose to.

Serve over your favorite pasta and top with Mozzarella cheese and parsley. I love to serve with garlic bread and sparkling grape juice!

Fancy Schmancy Asparagus

2012-02-17T09:26:00.002-07:00

I really wanted to wow my husband on Valentine's Day. I know how he loves asparagus but I didn't want to serve it with the traditional Hollandaise sauce since we were having a creamy sauce on our pasta. So, I came up with this idea that really intrigued him. "What is this yummy stuff you put on the asparagus?" was all he had to say to tell me I hit a home run with dinner!

Fancy Schmancy Asparagus

1 bunch of fresh asparagus, sliced into threes
Marinated olives (red, green and black)
1 lemon
Minced garlic
roasted red peppers (in a jar)
Capers
olive oil
salt & pepper

Okay, so there really are no measurements for this. To be honest, I went to the olive bar at Smith's and purchased 8 oz of this stuff already prepared, so it was very easy. To make it yourself, just mince up your olives and roasted red peppers and place in a bowl (about 1 cup of minced olives and 1/2 cup minced peppers). Stir in minced garlic, about 1/4 - 1/2 cup of capers, 1/4 cup olive oil, squeeze a fresh lemon and salt and pepper.

Steam your asparagus or I like to boil mine for just a few minutes (I like them crisp not soggy). Then place them on a serving platter. Toss in your olive mix and evenly coat. Then squeeze more fresh lemon over the top and grate a lemon for some nice lemon zest flavor. Enjoy!!

Black Cherry Ice Cream Cake

2012-02-17T08:54:00.004-07:00

This is so delicious that I prefer it to regular cake any day. The frozen cake holds together so well that there are no crumbs and yet it is soft. It cuts so easy! This cake that I made tasted just like an ice cream sandwich and was very delicious with homemade frosting. I am all about easy too - so here is the recipe I threw together for Valentine's day!

You can try different variations of this such as vanilla cake mix and strawberry or peach ice cream. Try a cool whip/jello frosting with fresh strawberries or peaches swirled in. Perfect for spring or summer!

Also, try cake mix cookies and spread the ice cream in the middle to make yummy ice cream sandwiches. You can roll the sides in nuts or sprinkles then freeze.

Black Cherry Ice Cream Cake

1 box of devil's food cake mix (eggs, water and oil)
1/2 cup sour cream
1 tub of black cherry ice cream

Sour Cream Frosting

2 cups powdered sugar
1/2 cup dairy sour cream
1 Tbsp butter
1 cup melted chocolate chips
1 tsp vanilla
Milk

Prepare cake mix according to directions on box and bake following the directions for (2) 8 inch round cake pans. Add the sour cream which I recommend for softness and flavor! Grease your cake pans and dust with flour before pouring in batter. Once both cakes are cool, take a large butchers knife and slice lengthwise through the center. You should have four layers of cake when you are done slicing.

A 4 layer cake can be a challenge to work with, so I recommend a sandwich cake (2 layers). (You can take the remaining layers and crumble them up then pat them down into mini Ramekin dishes for mini ice cream cakes. See above.) Also, if your cake is too moist and seems to be falling apart or the ice cream is melting faster than you can work with, it's fine to build the cake inside the cake pan and serve it from the cake pan. You can guarantee it will hold it's form.

Take your bottom layer and lay flat on a plate (it needs to be able to fit back in your freezer). Take softened ice cream and spread a nice thick layer over the first layer of cake. Then continue with other layers and top with last layer of cake. The top layer needs to be an actual top of one of your baked cakes. The other top layer of cake needs to be leveled on top in order to work as a layer in between your cake. Otherwise it will have a mound on top and the next layer will slide off.

Place in the freezer and freeze for about 45 minutes. In the meantime prepare your frosting. In small bowl combine powdered sugar, sour cream and butter. Blend until light and fluffy. Blend in chocolate and vanilla on low speed. Add milk 1 tsp at a time until right consistency.

Remove frozen cake and frost. (I like to take a large cookie cutter and place on top of the cake and fill with ice cream. Then I remove the cutter right before serving and it looks amazing as the ice cream holds it's form.) Place back in freezer and freeze for 4-6 hours. Enjoy!

Spaghetti Boats

2012-02-03T12:48:00.007-07:00

Okay, I have resurrected my original spaghetti squash spaghetti recipe and made it even more delicious! I call this one Spaghetti Boats because if you serve it in the shell it looks like spaghetti in a boat! I didn't serve it in the shell this time around.

Now, this the recipe that my kids really love, however (heart healthy tip) I leave out the butter and majority of the salt on my serving. But you know how kids are when it comes to cheese, butter and salt! I always enjoy this recipe becuase I get my Italian pasta fix without the pasta! I lost an extra pound this morning after having 2 platefuls of this stuff!

Spaghetti Boats
Squash

2 medium spaghetti squash
4 Tbsp butter
1 tsp salt
1 tsp garlic powder
fresh cracked pepper
1 tsp basil

Sauce

1 lb ground turkey
1/2 cup sliced green onions
1 green bell pepper, diced
1tsp minced garlic
1 can tomato paste (save can)
1 1/2 cans water
1/2 tsp salt
1/2 tsp oregano
1/2 tsp basil
fresh cracked pepper
1/4 tsp cinnamon
grated Parmesan cheese

Heat oven to 375 degrees. Place squash in the microwave for for 6 minutes each - to soften skin. Slice each squash lengthwise down the center. Scoop out seeds. Place face down on a cookie sheet. Bake for 45 minutes.

Meanwhile, cook turkey in a skillet adding minced garlic, green onions, and green pepper. Cook until turkey is browned. Add tomato paste and water. Stir well. Add salt, oregano, basil, pepper and cinnamon. Simmer on low.

Scoop all of squash out of each shell and place in a medium sized bowl. Make sure it is very hot, but be careful. Stir in butter. Carefully add salt 1/4 tsp at a time while stirring to be sure that it blends well into squash. Be sure to taste in between stirring to make sure the amount of salt is to your liking. Add garlic powder, pepper and basil. Stir well and dish up onto plates or back in squash shells.

Scoop 1 cup of sauce over each serving of squash and top with Parmesan cheese. Enjoy!

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2012-01-25T13:46:00.003-07:00

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Lindsey

Sweet Onion Vinaigrette Salad

2012-01-20T21:58:00.004-07:00

Food is like art for me. A little flavor here and there until you have something spectacular! I whipped this creation together at the last minute to go with my braised apple pork chops. Made it up as I went along and it was super yummy!!

Sweet Onion Vinaigrette Salad

1/2 head of iceberg lettuce chopped and rinsed
1/2 head of Romaine lettuce, chopped and rinsed
1 cucumber thinly sliced
1 cup shredded Parmesan cheese
1 cup crushed walnuts

Dressing

1/2 cup canola oil
2 Tbsp apple cider vinegar
1/4 tsp salt
2 Tbsp sugar
1/4 tsp dry mustard
1/2 tsp onion powder
1/2 tsp dried basil

Mix dressing ingredients together in blender, set aside. Heat skillet to medium high and toast walnuts until golden brown continually stirring (about 5 minutes). Toss lettuce, cucumbers, cheese and walnuts together with dressing. Enjoy!

Braised Apple Pork Chops

2012-01-20T21:31:00.006-07:00

I made this up as I went along and it turned out to be a winner! It's very mild with the perfect blend of sweet and salty. The apples and grapes compliment pork very well!

Braised Apple Pork Chops

4-6 pork shops, thawed
2 Tbsp butter
1 tsp cinnamon divided
1/2 tsp dry mustard
1 cup red grapes
1-2 red apples, sliced
2 bay leaves
1/4 tsp salt
2 cups apple juice (or orange juice)
2 Tbsp cornstarch

Heat skillet to medium high. Add butter, pork, 1/2 tsp cinnamon, salt and 1/2 tsp dry mustard. Pan sear pork until golden brown. Add 1 cup apple juice, bay leaves, remaining cinnamon, apple slices and grapes. Cover with lid and simmer on medium heat for 10 minutes. In a small bowl combine juice and corn starch. Blend well. Remove lid and pour juice into pan. Whisk together on high until sauce begins to bubble. Remove from heat. Serve with Sweet Onion Vinaigrette Salad and sour dough bread.

Philly Cheese Steak Enchiladas

2012-01-20T16:47:00.006-07:00

I came up with this idea while writing my grocery list. I love a good beef enchilada but sometimes don't have the patience to roast it and shred it. I thought how fun it would be to buy thick cut roast beef (from the deli) and chop it up. You could use steak as well. That's when the idea came for a Philly Cheese Steak Enchilada. Then I created a pleasing enchilada sauce from beef gravy. I also love to serve this with mole sauce.

Philly Cheese Steak Enchiladas

6-8 wheat tortillas
1- 1 1/2 lbs of thick cut roast beef (or chopped steak, cooked)
1 green bell pepper
1 cup chopped onion
1 can pinto beans
3 cups shredded Mexican Style cheese
1 jar of beef gravy
1/2 tsp cumin
1/2 tsp chili powder
1/2 tsp garlic powder

Heat oven to 350 degrees. Spoon onions, beef, peppers and beans onto half of each tortilla. Sprinkle 2 Tbsp cheese onto each one then fold in half and line up in a baking dish. In a bowl combine gravy, cumin, chili powder and garlic. Pour over enchiladas and sprinkle remaining cheese on top. Cover with tin foil and bake for 20-25 minutes. Garnish with sour cream and cilantro. Serve with street corn salad, a lime and fresh salsa!

Mole Sauce

2012-01-20T16:11:00.004-07:00

When I was little I hated this stuff (adults who are picky eaters tend not to like this). Now I love it and I find myself craving it a lot! The rich flavors of chocolate, sweet cinnamon, chili powder and cumin are so playful on the pallet and my taste buds sure love to be entertained! I love this with enchiladas but it's also great with soft tacos, burritos and with chips. Here is a recipe I tweaked a bit and made my own.

Mole Sauce

4 1/2 cups chicken broth (or onion soup)
3 Tbsp oil
1 cup finely chopped onion
3 Tbsp minced garlic
1 tsp dried basil (and or oregano)
1 tsp cumin powder
1/4 tsp cinnamon ( I like to add more)
2 1/2 tsp chili powder
3 -4 Tbsp Hershey's chocolate syrup
2 Tbsp Hershey's unsweetened cocoa

Heat oil in a saucepan over medium heat. Add onion, garlic, oregano, cumin and cinnamon. Cover and cook until onion is almost tender, stirring occasionally, about 10 minutes. Mix in chili powder and flour, stir for 3 minutes. Gradually whisk in chicken broth. Increase heat to med. high. Boil until reduced by 1/3, about 35 minutes, stirring occasionally. Remove from heat.

I a small dish, add Hershey's syrup and cocoa. Mix together until yo get a thick cake batter consistency. Gently fold into sauce. If too thick, add a little water to your sauce. It should be the consistency of gravy. Serve warm. Enjoy!

Street Corn Salad

2012-01-20T15:49:00.004-07:00

This is super duper delicious! I love Mexican street corn but it's not always easy to eat on the cob (for kids) nor fun to get stuck in your teeth. So I created an easier way to enjoy it and was able to turn it into a salad! I broiled the corn to get it a little crisp and blackened on the outside and juicy on the inside. You'll love this!

Street Corn Salad

1 large bag frozen corn
2 Tbsp oil
1/4 tsp salt
1/2 tsp chili powder
fresh ground pepper
1 lime
1/2 cup mayonnaise (do not use Miracle whip)
1/2 cup chopped cilantro
3/4 cup shredded Parmesan cheese

Place corn in broiler pan and toss in oil until well coated. Add salt and chili powder. Broil for 15-20 minutes (stirring every 7 minutes) or until part of corn begins to blacken a bit. Remove from oven and place in a bowl. Stir in mayonnaise, fresh squeezed lime (entire lime) pepper, cheese, cilantro and extra chili powder if desired. Serve warm!!

Inside Out Lasagna

2012-01-20T10:21:00.003-07:00

One day.....I'll get a nice camera and learn to take fabulous pictures! For now, I hope my very unprofessional pictures get the point across about how delicious these recipes are!

Who doesn't enjoy a good lasagna? My problem is the time involved, waiting for it to bake and then sometimes having dry edges (crisp noodles) or having it too moist and falling apart on your plate. This is a great way to make lasagna in less time, you don't have to worry about it falling apart because it was never put together and you"ll never have the dry problem. It's so delicious! Serve it in a soup platter and garnish it real pretty, and you'll never need to make lasagna the traditional way!

Inside Out Lasagna

1 box oven ready lasagna noodles
100 oz (2 large cans) unsalted tomato sauce
1 lb ground turkey
1 container of Ricotta cheese
3 cups shredded Mozzarella
1 cup shredded Parmesan
1 cup chopped onions
1 tsp basil
1 1/2 tsp salt
1 tsp minces garlic

Heat up large skillet and cook turkey with onions until browned and juicy. Place in a bowl. Leave meat at medium high and pour in sauce. Add garlic, salt, and basil - stir well. Add a layer of noodles horizontal on bottom of pan and then vertical (criss cross pattern). Add 1 cup of meat and Mozzarella. Pat down onto noodles. Continue adding layers (you may need to break some noodles to get them to fit in your round pan) until the top layer surfaces above the sauce. (If your sauce begins to get too thick, add a little water). In a flower petal pattern, add heaping spoonfuls of Ricotta cheese around the pan and then one in the center. Top with remaining Mozzarella and Parmesan. Cover, and allow lasagna to simmer for 15-20 minutes or until lasagna noodles are tender. Serve right away and garnish with fresh basil. Enjoy!!

Srumptious Crumble Cake

2012-01-14T19:06:00.005-07:00

This is so moist and delicious!!! It's great for desert on a cold day or for breakfast anytime!

Scrumptious Crumble Cake

1/2 cup butter, softened
1 1/4 cup sugar
1 1/2 tsp vanilla
2 eggs
2 1/4 cup flour
3 1/3 cups baking powder
1/2 tsp salt (if you used unsalted butter then use 1 tsp salt)
1 cup milk

Topping

1/2 cup butter
1 cup brown sugar
1 cup flour
1 Tbsp cinnamon

Cream butter and sugar until well blended. Add eggs and vanilla. Mix until smooth. Sift flour, baking powder, and salt together; add alternately with milk. Mix until smooth. Scrape sides of the bowl often. Do not over beat!

Preheat oven to 350 degrees. Butter and flour a 9 x 13 x 1/2 inch cake pan. Pour in cake batter and smooth out so it fills entire bottom of the pan. Sprinkle the crumbs on top of the cake.

Bake 25-30minutes. Cool for one hour. Sprinkle with powder sugar.

Butter Cake Shake

2012-01-14T18:46:00.007-07:00

This is inspired by an episode of Man vs. Food that features the “Mother Futcher” shake from the Tradewinds Cafe of Maine. This shake is made with three scoops of butter pecan ice cream, milk, and a slab of Grandmother Futcher’s coffee cake.

Here is my variation of the shake. It's rich, creamy and yummy with the warm crumble cake!

Butter Cake Shake

3-4 scoops butter pecan ice cream
2 slices of crumble cake
1-2 cups milk

Recipe 1 - Parfait Style

In a milkshake glass, place 1/2 piece of crumble cake. Add one scoop of ice cream. Continue with a second layer and top with a slice of crumble cake.

Recipe 2 - Shake Style

Blend ice cream and milk in blender. Pour into glass and top with a slice of crumble cake.

Black Bean Fajitas

2012-01-14T13:34:00.007-07:00

Mmmm! This colorful recipe is great for when you are craving Mexican food but don't want all the carbs, calories and cholesterol! It's lite but so filling. Get satisfied without getting a big belly!

I was actually too lazy to thaw out frozen meat to make fajitas so I decided to replace the meat with black beans. Glad I did. This is my own little recipe but it's a winner at our house.

Black Bean Fajitas

6 wheat tortillas
1 can black beans, drained and rinsed
1 red bell pepper, sliced
1 green bell pepper, sliced
1 yellow bell pepper, sliced
1 orange bell pepper, sliced
1 cup onion, sliced
1 medium sized yellow squash, diced
1 bunch fresh cilantro
2 Tbs lemon juice
1 tsp salt
fresh ground pepper
1 tsp minced garlic
1 tsp cumin
1 tsp chili powder
Marketside (medium) fresh salsa (do not use bottled salsa)
1 cup light sour cream
2 cups shredded Mexican Style cheese

Heat frying pan to medium high. Add 1 Tbsp oil. Toss in bell peppers, onion and cilantro. Fry until tender. Stir in salt and spices. Gently stir in black beans and remove from heat and cover. Brush tortillas on both sides with oil. In a separate frying pan, fry until golden on both sides.

On a plate lay tortilla. Add 1 cup of pepper and bean mixture. Sprinkle cheese on top. Add one more cup of pepper and bean mixture and add more cheese. Top with salsa and sour cream. Garnish with cilantro and serve with a lime wedge. Enjoy!

Chocolate Orange Chews

2011-12-18T20:20:00.007-07:00

While experimenting for a yummy new cookie to make for a cookie exchange, I came up with this! If you love those chocolate oranges or orange sticks, you'll love those flavors in a cookie! Also, you can use white chocolate chips and add shredded coconut for a real dreamy treat!

Chocolate Orange Chews

3/4 cup butter, softened
1 1/4 cup brown sugar
1 cup sugar
1 1/2 tsp baking soda
1/2 tsp salt
3 eggs
1/4 cup oil
1 1/2 tsp vanilla
1 Tbsp grated orange peel
2 Tbsp frozen orange juice concentrate, thawed
3 cups of white or milk chocolate chips
optional 1 cup shredded coconut

Preheat oven to 375 degrees. In a large mixing bowl beat butter with electric mixer on high speed for 30 seconds. Add sugar, baking soda and salt. Mix until blended. Beat in eggs, oil, vanilla, grated orange peel and orange juice. Beat in flour a cup at a time. Stir in chocolate chips and coconut.

Shape dough into 1 -1/2 inch balls. Place balls on ungreased cookie sheet. Bake 1 sheet at a time for 8-10 minutes or until golden. 9 minutes in my oven is perfect. Cool for 2 minutes and serve.

Paradise Chicken

2011-12-18T19:46:00.003-07:00

It was one of those nights when we really needed to go grocery shopping. I looked at what was in the freezer and thought "how am I going to make chicken and broccoli satisfy the take out cravings tonight?" Then I came up with this!

I love my chicken either sweet & tangy or creamy, so a combination of both was perfect! I will for sure be making this again!

Paradise Chicken

6 chicken tenders, thawed
1 bag frozen cut broccoli
1 box of pasta shells
2 Tbsp butter
3/4 cup mayonnaise
1 1/2 Tbsp honey
1 tsp spicy brown mustard
fresh ground pepper
1/4 tsp salt
1 tsp dried tarragon

In a pan on medium high, fry chicken in 2 Tbsp butter until golden and tender in the center. Meanwhile boil pasta according to directions on package. Add broccoli and cook 5- 7 more minutes. Drizzle honey over chicken and broccoli and stir until evenly coated. In a small dish combine mayonnaise, brown mustard, salt and pepper. Blend well and stir into chicken and broccoli until all of broccoli and chicken is coated in the creamy mixture. Sprinkle tarragon over and stir well. Serve warm!

Pineapple Whippy Floats

2011-12-14T15:19:00.005-07:00

While at Disney Land this month we stopped by the Tiki Room to get in line and saw a concession stand where they were serving these fabulous floats. It was frozen whipped pineapple custard floating in fresh pineapple juice. It looked so heavenly. We were pressed for time so couldn't get any, but I promised myself I would recreate it at home.

Here it is!!

Pineapple Whippy Floats

1 container of Häagen-Dazs Pineapple Coconut Ice Cream
1 bottle Dole Pineapple Juice
1 bag frozen pineapple
1 jar Maraschino cherries

Fill glasses half way with pineapple juice. Add one large scoop of ice cream. Top with pineapple and cherries.

Berry Jubilee

2011-12-14T14:58:00.008-07:00

I made this up because I get tired of cranberry sauce and fruit salads overdone with whipped cream and jello at my holiday dinners. This is super refreshing with a hint of candied lemon and orange! It's sure to please!

Berry Jubilee

1 large bag frozen mixed berries (blackberry, blueberry and raspberry)
1 large can mandarin oranges
1 cup pomegranate seeds
2 kiwis, peeled and sliced
1/4 cup grated lemon
1/4 cup sugar

Set berries out to thaw an hour in advance. Place berries in large bowl. Stir in pomegranate seeds. Mix grated lemon and sugar together. Sprinkle half of mixture into berries and stir. Place kiwi and oranges on top and sprinkle with remaining lemon sugar. Serve.

Apple Streusel Pie

2011-12-14T14:25:00.004-07:00

I created this without a recipe. For anyone who normally doesn't like apple pie, they will feel different about this pie. The sweet, buttery shortbread crust, the sugary, buttery, crumble on top and crisp apples in the pie are spectacular!

No soggy, mushy, apples in this recipe! It's all crisp, fresh and melts in your mouth!!

Apple Streusel Pie

2 -3 cups sugar
4-6 crisp, sweet apples
6-8 cups water
1/2 cup corn starch
2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp allspice
3/4 tsp salt
2 1/2 Tbsp lemon juice

Shortbread Crust

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

Struesel Topping

1/2 stick butter
1/2 cup brown sugar
1/2 cup flour

Start by making pie crust. Cream together butter and powder sugar. In a separate dish blend flour and baking powder together. Add to butter mixture. Press into pie dish and bake at 350 for 12 minutes. Remove and cool.

In a large pot add 7 cups water, cinnamon, nutmeg, allspice, salt, sugar and lemon juice and apples. Bring to a boil and boil for 10 minutes. In a small dish take remaining cup of cold water and stir in cornstarch. Stir until dissolved completely. Add to boiling apples. Stir until it begins to thicken. Reduce heat to a low simmer, while stirring for another 10 minutes.

Pour filling into pie crust. In a bowl, mix topping ingredients together with beaters. Should create nice pea sized balls. Crumble over top of pie. Bake at 350 degrees for 25-30 minutes. It tastes best served hot with a scoop of vanilla ice cream however it will hold together better after refrigerated 4 hours or overnight. You can serve at room temperature.

Fall Roasted Vegetables

2011-12-14T14:14:00.004-07:00

I got this recipe from my brother. It is amazing! I rarely serve vegetables any other way now. Not only is it fancy - it's easy and delicious!!

You can switch some out for your favorite veggies however I recommend you leave the butternut squash. For all the squash haters, it ends up not tasting like squash at all and adds a perfect sweetness to the dish. My kids love brussel sprouts because of this recipe.

Fall Roasted Vegetables

1 lb butternut squash
1/2 cup of brussel sprouts quartered
3 large carrots peeled and cut diagonally
1 red onion chopped
3 Tbsp olive oil
1 tsp salt
2 Tbsp fresh parsley
1 1/2 Tbsp balsamic vinegar
1/4 tsp pepper

Heat oven to 450 degrees or on "broil". Put all veggies in a bowl and coat with oil and salt. Toss and coat well. Spread onto flat baking sheet or roasting pan. Roast until brown and tender about25-30 minutes. Stir every 10minutes while roasting to prevent burning. When done, transfer to bowl and toss with fresh parsley, vinegar, pepper and remaining oil and salt. Serve warm.

Crustini (with Pea Pesto and Corn Pesto)

2011-12-14T13:57:00.005-07:00

Mmmmmm! This is super cheap to make and will really wow your guests!

Crustini are small Italian toasts usually with a pesto sauce on top. Here is a delicious ways to get your kids to eat peas. What I love about the pea pesto sauce is that it doesn't taste like peas. It has a very fresh, tangy, creamy taste. My guests thought it was guacamole. I think it would taste great on nachos and much cheaper than guacamole.

The corn pesto it also creamy and delicious! I could eat these every day for dinner!

Crustini (with Pea Pesto and Corn Pesto)

Crustini

1 sliced baguette
2 Tbsp olive oil
1 cup fresh diced tomatoes

Baste bread slices with oil and grill 1-2 minutes on each side or bake in the oven at 350 degree for 5-10 minutes.

Pea Pesto

1 (10-ounce) package frozen peas, defrosted
1 garlic clove
1/2 cup grated Parmesan
1 teaspoon salt, plus extra for seasoning
1/4 teaspoon freshly ground black pepper, plus extra for seasoning
1 tsp fresh squeezed lemon juice
1/3 cup olive oil

Pulse together the peas, garlic, Parmesan, lemon juice, 1 teaspoon of salt and 1/4 teaspoon of pepper in a food processor. With the machine running, slowly add the olive oil until well combined, about 1 to 2 minutes. Season with additional salt and pepper, if needed.

Corn Pesto

3 cups fresh or frozen corn kernels
2 large cloves of garlic
3/4 tsp fine grain sea salt
1/2 tsp fresh ground black pepper
1/4 cup fresh basil leaves, packed
1/4 cup extra virgin olive oil
optional 1/3 cup pine nuts

Blend in food processor until smooth.

Remove bread slices from the oven. Quickly arrange on a serving platter. Spread 1 Tbsp of pesto sauce onto each slice. Sprinkle tomatoes on top. Serve.

Poached Pear Mascarpone Pie

2011-12-14T13:24:00.006-07:00

Oh my oh my how I love pie! Let me just tell you, this is the most delicious pie I have ever tasted and that's what my dinner guests told me as well!

Mascarpone is a delicate Italian cheese. It has the texture of cream cheese but a much different flavor. It's very silky and not as rich. I bought mine at Smith's in the deli. It isn't cheap so if you are on a budget, I suggest you buy an 8 oz mascarpone and then an 8 oz cream cheese. It isn't the same if you replace it with cream cheese.

It's not rich at all so you can eat slice after slice and not get sick. It's creamy with a delicious, sweet spiced pear syrup that you drizzle over the top. It has a heavenly spice fall/winter flavor to it and the soft, juicy poached pear on top just makes it a real treat. You'll also enjoy the flaky, buttery shortbread crust with the creamy filling.

I created this after seeing a show on the cooking channel that featured America's best deserts. There was a little bakery being featured and the woman made this. It was her prized desert. The recipe however was a secret - so I had to create it myself. I think I did very well!! You could try this desert with homemade apple pie filling on top, cherries or berries. But you really have to try the pears. It is out of this world!!

Poached Pear Mascarpone Pie

Shortbread Crust

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

Mascarpone Filling
(You may want to double this recipe if filling a deep dish pan - that's what I did)

2 cups mascarpone cheese (16 0z) I purchased mine at Smith's
2 tablespoons sugar
3/4 cup heavy cream

Poached Pears

4 ripe yet very firm red skinned pears
4 cups water
1/3 cup honey
1/3 cup sugar
4-inch piece fresh ginger, sliced
1 tsp allspice
1 teaspoon whole cloves
1 cinnamon stick, broken in half (or 1-2 tsp cinnamon)

Make Crust - Preheat oven to 350 degrees. Cream butter and sugar in large bowl. In small bowl mix baking powder and flour together. Add to butter mixture and blend well. Pat into a pie plate or tart dish. Bake 12-15 minutes. Then cool.

In a large bowl beat mascarpone and sugar on medium speed until blended. Add cream and beat until stiff. Fold into cooled pie crust. Cover with plastic and refrigerate over night.

Poached Pears - Peel the pears and cut them in half from top to bottom, leaving the stems intact. Core each pear half by scooping out center with a spoon.

Add the water, honey, and sugar to a 4-quart pot and bring to a boil over high heat. Stir until the sugar and honey are dissolved, then add the ginger, cloves, allspice and cinnamon stick.

Slip the pears into the liquid and turn the heat down to a simmer. Cover and cook for 20 to 30 minutes, or until the pears can be just pierced with a fork.

Transfer the pears and the poaching liquid to a smaller container, cover, and refrigerate overnight.

Before serving, remove pears from liquid and arrange onto pie. Boil liquid until it reduces into a syrup (place in a wide saucepan and simmer for 30 minutes or until syrupy and reduced by half).Drizzle over pears and pie slice. Enjoy!

Non-Traditional Yams

2011-11-16T13:24:00.002-07:00

I don't know about you but I get tired of the ever so sweet yam dishes that line the tables on Thanksgiving. It's enough to make me have no room for desert. Too much calories - too much sugar! My husband hates yams and sweet potatoes and especially will not eat them with sweet toppings on them.

A couple of years ago I created this for my husband and for our family Thanksgiving feast. He loved it! It was yummy and everyone appreciated it as an alternative to traditional yams. I like it much better and I hope you will too! Because yams are naturally sweet, salty flavors compliment them quite well. The last things you should do as add more sweet to sweet. Let me know what you think!

Non-Traditional Yams

6-8 cooked yams, peeled and mashed
1 stick melted butter
2 cups cooked bacon, crumbled
1/2 cup green onions, sliced
dash of salt & pepper
2 cups shredded Mozzarella
2 cups shredded Parmesan

Mix yams, butter, 1 cup bacon, onions, salt & pepper, 1 cup Parmesan and 1 cup of Mozzarella. Pour into a 13X9 inch casserole dish. Top with remaining cheese, bacon and extra green onions. Cover with foil and bake at 350 degrees for 23-35 minutes.

Harvest Hot Chocolate

2011-11-16T10:37:00.004-07:00

I made this up for my kids and they loved it! It's a delicious sensation of cool chocolate mousse melting over warm pumpkin spice for a creamy treat!

Harvest Hot Chocolate

Stephens Instant Pumpkin Spice Hot Chocolate
Milk
1 large container of cool whip
1 large box of instant chocolate pudding mix
orange and brown sprinkles

Mix milk and hot chocolate according to directions on can and as to how many servings you want. Mix cool whip and half of dry pudding mix together (can add more to attain thickness you like). Pour hot chocolate into mugs and top with chocolate whipped topping and sprinkles!

Cocktail Salad

2011-11-14T15:48:00.004-07:00

I created this on a whim. I gave it this name because of the cocktail onions and because it's a cocktail of great flavors! My kids hate onions but love this salad! It's a pleasant alternative to all the traditional and trendy salads that saturate your recipe books. It's very tangy and adds life to your taste buds!

Cocktail Salad

1 bag fresh baby spinach leaves
1/2 cup roasted pumpkin seeds
1 cup red olives, pitted
1-2 cups cocktail onions

Dressing

1/4 cup lemon juice
1/4 cup olive oil
1/4 tsp salt
fresh cracked pepper

Toss salad ingredients together in a bowl. Stir dressing ingredients together and toss into salad. Serve right away!

Pumpkin Pizza

2011-11-14T15:31:00.003-07:00

I created this for a pumpkin contest but I never made it until yesterday. What a great way to serve pumpkin! It's so delicious and you can't detect the pumpkin.

Pumpkin Pizza

1/2 cup pumpkin puree
1/4 tsp garlic powder
1/4 tsp salt
1/2 tsp basil
10 breakfast sausage links cooked
1 green pepper chopped
1/2 cup sliced mushrooms
1 cup red olives, pitted
1/4 cup roasted pumpkin seeds
1/4 cup chopped onion
1 cup fresh spinach leaves
2 cups shredded Mozzarella cheese
1 can refrigerated pizza dough

On a floured surface roll out pizza dough and shape onto round pizza pan. Mix pumpkin, garlic, salt and basil together. Spread over dough. Add seeds, sausage, mushrooms, peppers, onions, spinach, olives and cheese. Bake at 400 degrees for 18 minutes. Enjoy!

Chocolate Chip Pumpkin Crunch Cake

2011-11-14T15:14:00.005-07:00

Oh how I love pumpkin crunch cake! I had some extra pumpkin yesterday and decided to make this cake but this time I added chocolate chips. It was so delicious!! All I can say is pumpkin chocolate chip cookies meets pumpkin pie. A bottom layer of pumpkin pie and a top layer of buttery, crunchy crust - with a twist of creamy chocolate! It's a little rich so be sure to have this desert after a healthy meal!

Chocolate Chip Pumpkin Crunch Cake

1 large can pumpkin
1 cup sugar
3 eggs
13 oz can evaporated milk
1/2 tsp salt
3 tsp pumpkin pie spice
1 yellow cake mix
1 1/2 sticks of melted butter
1 cup chocolate chips
1 cup crushed nuts

Mix together all ingredients except cake mix and pour into greased 9X13 baking dish. Sprinkle 1/2 cup chocolate chips over top. Sprinkle yellow cake mix (dry) over pumpkin mixture. Pour melted butter over top. Sprinkle remaining chocolate chips and crushed nuts over top. Bake at 350 degrees for 50 minutes until set. Enjoy warm or chilled. Top with real whipped cream.

Starbucks' Caramel Apple Cider

2011-11-13T16:22:00.004-07:00

For the first time in my entire life I finally experienced the caramel apple cider from Starbucks. I have heard about it for years and have always wanted to try it. The other night after ordering prescription medicine at the drive through window of a Walgreen's, I needed to kill some time while waiting for the prescription. I remembered that there was a Starbucks down the street and my husband had been saying all week that he was craving apple cider. So I went and picked some up. I was so sad that on the way home it tipped over and spilled all over the floor. It wasn't cheap so I didn't want to go back and get another. My husband loved the surprise even though there wasn't much left. The drink was so delicious, it tasted like liquid apple pie. I promised my kids I would recreate it and we'd have it all the time. So, I made it last night and everyone agreed it tasted exactly the same!

Starbucks' Caramel Apple Cider

1/2 gallon of Musselman's apple cider (must be cider not juice)
1-2 Tbsp Vanilla Caramel Creamer (Coffee-mate brand)
1/2 tsp cinnamon
Whipped Cream

Heat cider in a large saucepan (avoid boiling point). Add creamer and cinnamon, stir well. Pour into mugs and top with whipped cream and cinnamon!!

Restaurant Onion Rings

2011-11-13T16:04:00.004-07:00

Mmmm! My husband made these last night to go with our burgers. We make them all the time and I think they are super easy and super delicious!

For a fabulous fry sauce. Mix about 1/2 cup of mayo with 2 Tbsp ketchup and 1/4 tsp of garlic powder.

Restaurant Onion Rings

1 large onion
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 egg
1 cup milk, or as needed
3/4 cup Italian seasoned bread crumbs
seasoned salt to taste
1 quart oil for frying, or as needed

Heat the oil in a deep-fryer to 365 degrees F (185 degrees C).
Separate the onion slices into rings, and set aside. In a small bowl, stir together the flour, baking powder and salt.

Dip the onion slices into the flour mixture until they are all coated; set aside. Whisk the egg and milk into the flour mixture using a fork. Dip the floured rings into the batter to coat, then place on a wire rack to drain until the batter stops dripping. The wire rack may be placed over a sheet of aluminum foil for easier clean up. Spread the bread crumbs out on a plate or shallow dish. Place rings one at a time into the crumbs, and scoop the crumbs up over the ring to coat. Give it a hard tap as you remove it from the crumbs. The coating should cling very well. Repeat with remaining rings.

Deep fry the rings a few at a time for 2 to 3 minutes, or until golden brown. Remove to paper towels to drain. Season with seasoning salt, and serve.

Vanilla Pear Butter

2011-11-12T13:17:00.003-07:00

Oh how I love this! When I was younger my sister's friend had a pear tree and their family would make pear butter every year. We'd always get a jar and it was so yummy.

I found this recipe online and love it. It fabulous in toast but also is great as a sauce (like applesauce). It's smooth and velvety on the tongue!

Vanilla Pear Butter

About 15 medium Bartlett pears, peeled, cored and roughly chopped
1/2 cup water or apple juice
1 tsp lemon juice to prevent browning
2 cups sugar
1 vanilla bean (or 1 Tbsp real vanilla extract)

In a large saucepan combine pears, water or juice and ascorbic acid. Over medium heat cook pears about 20 minutes, until they begin to break up. Remove from heat and using a hand held blender, purée the mixture until totally smooth.

Add sugar and vanilla bean innards and return to heat. Cook on low, stirring often, until butter has reached desired consistency, or mounds on a spoon.

Fill 250ml sterilized jars, screw on lids and process in a boiling water for 10 minutes. Makes 5 to 7 jars.

Variation: substitute 1 cup of the sugar with a 1/2 cup of brown sugar and a 1/2 cup of maple syrup for a Maple Pear Butter.

Pumpkin Wontons

2011-11-06T20:50:00.004-07:00

I had the privilege to participate in a pumpkin recipe contest. The only rule was - you had to make something you never made before. Well, the thought came to my mind to create pumpkin wontons. This recipe came to life in my mind pretty quickly and I think it was a hit.

I came up with a few other "pumpkin" recipes that I think you'll love. I'll make them next week.

What I love about this recipe is you can't really taste the pumpkin - so if you're a pumpkin hater, you're still going to be a lover of this recipe. The crispy fried wonton with the creamy, warm chicken center - infused with flavors of ginger, garlic and tangy teryaki and orange. You'll be in flavor heaven!

Pumpkin Wontons

1 pkg wonton wrappers
1 (8 oz) pkg cream cheese
4 chicken breasts
1 small can pumpkin puree
1/2 tsp garlic powder
1/4 tsp ginger
1 box of chicken broth
1 bottle Kikkoman's Teryaki glaze
1 bottle orange marmalade
salt
4-6 cups canola oil

In a saucepan, bring chicken broth to a boil. Add 1/4 tsp of garlic and 1/8 tsp ginger. Add chicken and cover. Boil chicken breasts until centers are white. About 20-30 minutes. You made need to add more stock or a little water if liquid gets low. Once breasts are cooked, shred them and simmer in liquid another 5-10 minutes.

Empty pumpkin puree in small bowl. Add remaining ginger, garlic and a tiny pinch of salt. Blend well. Heat oil to medium high.

Lay out wonton wrappers (about 8 at a time so they don't dry out) on counter. On each wrapper spread 1tsp of cream cheese, piece of shredded chicken and 1 tsp of pumpkin mixture. Fold sides up and press together so your wraps look like garlic bulbs.

When oil begins to sizzle and pop, add wontons. Cooks just a couple minutes until all sides are golden and crisp. Do not leave too long in oil or on one side or they'll burn and turn dark brown. Place them on a dish lines with paper towels so the oil drains off. Cover with a lid and keep warm.

In a small dish combine 1 cup of orange marmalade with 2-3 Tbsp of Teryaki glaze. Heat up on stove or in microwave. Serve warm with wontons!

Orange Cream Fruit Salad

2011-10-27T16:11:00.002-06:00

This recipe is from my sister. She made it for a baby shower I had three years ago and it was a hit! I haven't had it since then but I dream about it all the time. So, I finally made it!

It's not your typical fruit salad - it's much, much better. You have to try it to know what I am talking about.

Orange Cream Fruit Salad

1 (15 oz) can pineapple chunks, drained
3 Tbsp milk
1 can sliced peaches
3 Tbsp orange juice
1 (8 1/2 oz) can Mandarin oranges
2 Tbsp sour cream
1 large banana sliced
1 large box instant vanilla pudding
1 apple cut into chunks
1-2 cups grapes

Slice banana into pineapple juice let stand 2 minutes. Combine all fruits and mix lightly. Combine orange juice, milk, sour cream and pudding mix, it will be very thick. As it sits in the juice it thins out. Fold in fruit mixture, cover and refrigerate for a few hours.

Caramel Apple Dumplings

2011-10-20T17:18:00.004-06:00

Can it get any better for Fall? Nope.

When I was little my Dad would make the most delicious caramel dumplings. We requested them all the time. They were so good because they melt in your mouth and make you feel warm inside. This is his actual recipe that we have passed on to our kids. They love it just as much as we did then.

I added the apples for a pleasant change. They were picked fresh from my apple tree and I needed to use them. Such a perfect flavor combo. This must be served over vanilla ice cream for the full effect. Enjoy!

Caramel Apple Dumplings

1 quart of water (32 oz)
Bisquick dry mix
3-4 cups brown sugar
1/4 tsp salt
1 stick butter
1 tsp vanilla extract
2 green or yellow apples sliced
vanilla ice cream

In a deep skillet bring water, sugar, salt and butter to a boil. In the meantime mix up a batch of dumplings from the Bisquick mix (using recipe on box). Add vanilla and stir. Drop spoonfuls of batter (spaced 2 inches apart) into boiling sugar water. Add apple slices. Simmer for 10 minutes. Cover with lid and simmer for another 10 minutes. Serve right away, hot, over vanilla ice cream.

Garlic Shepherd's Pie

2011-10-20T16:49:00.004-06:00

This dish has always reminded me of St. Patrick's Day or Britain. Apparently the British make a yummy dish similar to this using fish "fish pie". I'd love to make it.

A little history on Shepherd's pie from the Wikipedia:

In early cook books, this dish was a means of using leftover roasted meat of any kind, and the pie dish was lined with mashed potato as well as having a mashed potato crust on top.

The term "shepherd's pie" did not appear until 1877 - prior to that this recipe was called "cottage pie".The term "shepherd's pie" should be used when the meat is mutton or lamb with the origin being that shepherds are concerned with sheep

My sister contributed this to our family cookbook. It is the best shepherd's pie I have ever tasted. Traditionally, Shepherd's Pie is not served in a pie crust. I made this change and I like it better. Also, it holds the pie together.

This dish is perfect for fall and winter. The combination of this baking with my recipe for Carmel Apple Dumplings makes the most heavenly homey smells in your house!

Tip: I added a little extra of everything and filled 2 pie shells using both Betty Crocker mashed potato pouches.

Garlic Shepherd's Pie

1 lb ground beef
1 1/2 cups hot water
1 medium onion, chopped
1/2 cup milk
2 cups frozen baby green beans and carrots
2 tsp. butter
1 cup sliced mushrooms
2 tsp. shredded Parmesan cheese (I also added cheddar)
1 can diced tomatoes (undrained)
1 jar (12 oz) beef gravy
2 Tbsp chili sauce
1/2 tsp. dried basil
1/8 tsp ground pepper
1/2 pkg (1 pouch) Betty Crocker roasted garlic mashed potatoes
Frozen Pie Crust (thawed)

Heat oven to 350 degrees. Cook beef and onion is skillet. Drain well. Stir in frozen veggies, mushrooms, tomatoes, gravy, chili sauce, basil and pepper. Heat to boiling, reduce heat and simmer for 10 minutes or until
veggies are tender. Cook potatoes as directed on package - using butter, hot water and milk.

Spoon beef mixture into pie crust. Spoon potatoes onto beef mixture. Sprinkle with cheese. Bake uncovered 25-30 minutes.

Best Blueberry Muffins

2011-10-20T16:11:00.007-06:00

I saw this recipe on America's Test Kitchen. I made just a couple of changes. These were absolutely amazing and the best blueberry muffin I have ever had!! I served them to my family for General Conference. We enjoyed a lovely breakfast in the backyard.

Best Blueberry Muffins

Lemon-Sugar Topping

1/3 cup sugar (2 1/3 ounces)
1 1/2 teaspoons finely grated zest from 1 lemon

Muffins

1 cup fresh blueberries (about 10 ounces), picked over
1 cup sugar
2 1/2 cups unbleached all-purpose flour (12 1/2 ounces)
2 1/2 teaspoons baking powder
1 teaspoon table salt
2 large eggs
4 tablespoons (1/2 stick) unsalted butter , melted and cooled slightly
1/4 cup vegetable oil
1 cup buttermilk (see note)
1 1/2 teaspoons vanilla extract
jar of blueberry jam

Instructions

FOR THE TOPPING: Stir together sugar and lemon zest in small bowl until combined; set aside.

FOR THE MUFFINS: Adjust oven rack to upper-middle position and heat oven to 425 degrees. Spray standard muffin tin with nonstick cooking spray.

Whisk flour, baking powder, and salt together in large bowl. Whisk sugar and eggs together in medium bowl until thick and homogeneous, about 45 se

conds. Slowly whisk in butter and oil until combined. Whisk in buttermilk and vanilla until combined. Using rubber spatu

la, fold egg mixture and remaining cup blueberries into flour mixture until just moistened. (Batter will be very lu

mpy with few spots of dry flour; do not overmix.)

Spoon batter into muffin cups. Spoon teaspoon of blueberry jam into center of each mound of batter. Using chopstick or skewer, gently swirl berry

filling into batter using figure-eight motion. Sprinkle lemon sugar evenly over muffins.

Bake until muffin tops are golden and just firm, 17 to 19 minutes, rotating muffin tin from

front to back halfway through baking time. Cool muffins in muffin tin for 5 minutes, then transfer to wire rack and cool 5 minutes before serving.

Olive Toss

2011-10-03T13:43:00.004-06:00

This is a delicious Italian dish that is sure to please! I got the idea from a World cookbook and then added my own little touch!

Olive Toss

2 cups assorted olives (2-3 different types)
1 tsp minced garlic
2 Tbsp extra virgin olive oil
1 tsp fresh rosemary leaves
1 lemon, peeled and segmented
1 tsp fresh squeezed lemon juice
1 tsp lemon zest (grated lemon peel)

Toss all ingredients together in a bowl. Marinate for an hour or longer at room temperature. Toss again just before serving. If you are not serving them the same day you make them, refrigerate and remove from fridge an hour before serving.

Cherry Marble Bars

2011-09-20T20:32:00.002-06:00

Mmmm...these are a delight! I first found this recipe in an old work cookbook from 7 years ago. They are basically chocolate chip cookie dough (without the chocolate chips) with baking powder to make them rise like brownies. The cherry pie filling is the best part! What I love about these is that if you leave off the icing they are not too sweet or rich. You can eat 3-4 and not feel like you over did it. I make them that way and my family loves them. If you like your sweets, sweet - then add the icing.

I have doubled the original recipe. I found that doubling the recipe makes the perfect amount of dough for a sheet cake pan. If you want brownie pan or cake pan size just split the measurements below in half.

Cherry Marble Bars

2 1/2 cups sugar
1 cup margarine
8 eggs
1 tsp vanilla
6 cups flour
1 tsp baking powder
1 tsp salt
2 cans cherry pie filling

Cream sugar and margarine. Add eggs 1 at a time. Add vanilla. Mix dry ingredients and add to sugar mixture. Spread 3/4 of dough onto sheet cake pan. Top with pie filling. Drop rest of dough on top in small spoonfuls. Bake at 350 degrees for 35 minutes.

Icing

4 Tbsp margarine
4 Tbsp milk
1/2 tsp vanilla
2 cups powdered sugar

Mix until smooth. Pour over warm cherry bars and cut into bars.

Best Chinese Chicken Salad

2011-09-03T15:49:00.003-06:00

I found this recipe online and it is the best Chinese chicken salad I have ever had. My husband complained that we were having just a salad for dinner and he is not a fan of chicken unless it is breaded and fried. When he had this salad he said, "Now that is how chicken is supposed to taste!" He loved this meal.

Best Chinese Chicken Salad

1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes
1/2 cup water
1/3 cup vinegar
3 tablespoons brown sugar
3 tablespoons vegetable oil, divided
1 tablespoon soy sauce
2 chicken bouillon cubes or chicken seasoning packet from Ramen noodles
1/3 to 1/2 cup mayonnaise
2 tablespoons honey
2 tablespoons lemon juice
2 teaspoons minced parsley
2 teaspoons ground mustard
1/4 teaspoon dried minced onion
1 package (10 ounces) ready-to-serve salad or 4 cups torn lettuce
1 can (11 ounces) mandarin oranges, drained
1 cup chow mein or Ramen noodles
1 green onion, thinly sliced
2 tablespoons sliced almonds

In a skillet, combine chicken, water, vinegar, brown sugar, 1 tablespoon oil, soy sauce and bouillon. Cook and stir over medium heat for 15-20 minutes or until chicken is tender and liquid has evaporated. Meanwhile, for dressing, whisk mayonnaise, honey, lemon juice, parsley, mustard, onion and remaining oil until blended. Arrange salad greens on a platter. Top with oranges, chicken mixture and chow mein noodles. Sprinkle with green onion and almonds. Serve with dressing.

Mexican Corn on the Cob

2011-09-03T15:39:00.004-06:00

You can find this at summer fairs and carnivals and it sure is tasty! It goes great with barbecues.
Mexican Corn on the Cob

4 ears of shucked corn
1/4 cup melted butter
2 Tbsp lime juice
1/4 tsp salt
Chili powder
1 cup grated Parmesan Cheese

You can boil or grill. Melt butter. Add lime juice and salt. Baste corn with lime/butter baste. Sprinkle with chili powder and place on the grill for 7-10 minutes. Roll in Parmesan cheese and serve. For boiled corn, baste corn after it has been boiled. Sprinkle with chili powder and roll in cheese.

Jalapeno Mint Glazed Ribs

2011-09-03T15:20:00.010-06:00

This is sooooo delicious!! I had this feeling that the jalapeno mint jelly I had made would be a yummy glaze for ribs. I had just made some delicious boneless pork ribs the week before. I made them again with this glaze and it was plate and finger licking fantastic!!

Jalapeno Mint Glazed Ribs

1 jar of Jalepno Mint Jelly
8-10 boneless pork ribs

Follow instructions to make glaze at this link Jalapeno Mint Jelly. Place ribs in a covered casserole dish. Pour jelly or glaze liquid over top. Bake at 350 degrees for an hour. Place baked ribs on George Foreman grill and grill a minute on each side. Thicken glaze according to glaze recipe. Baste meat in glaze and serve on platter. Glaze also makes a great dip for ribs.

Jalapeno Mint Jelly

2011-09-03T14:51:00.006-06:00

As a child my grandma would serve this at Thanksgiving dinner over cream cheese. It was a yummy dip for wheat thins. I have a huge mint bush in my garden and wasn't sure what to do with it all. So, I made lots of this and bottled it. I then made it as a glaze for meat instead of a jelly (see instructions below). It is yummy stuff. As a glaze it goes best with pork or lamb. I think it would also be great with meatballs!! By the way, it is not hot or spicy. My young children inhaled it.

Jalapeno Mint Jelly

1 3/4 cups mint, finely chopped, divided
1 1/2 cups water
3 1/2 cups granulated sugar
3/4 cup cider vinegar
2 tablespoons lemon juice
2 jalapeno peppers, finely chopped
1 (8 ounce) envelope liquid fruit pectin

Glaze Instructions: Make jelly according to directions below but omit pectin. Pour over meat and bake in the oven. When meat is done, remove liquid and place in a sauce pan. Add 4-6 Tbsp of corn starch to 1/4 cup water. Stir into mixture and bring to a boil. Add a couple pinches of salt. After it is brought to a boil remove from heat and stir as it thickens. Glaze your meat and grill for 60 seconds on each side. Arrange on a serving platter.

Jelly Instructions:

Bring 1 1/2 cups mint and water to a boil in a small saucepan. When I am in a hurry I do not "finely" chop the mint at this point. Remove from heat, cover and let stand for 30 minutes to steep. Strain through a lined sieve pressing with the back of a spoon to extract as much liquid as possible; discard mint.

Combine mint liquid, sugar, vinegar, lemon juice and peppers in a large stainless steel saucepan. Bring to a full boil over high heat and boil hard for 2 minutes, stirring constantly. Remove from heat; stir in pectin and remaining finely chopped mint.

Ladle into sterilized jars and process in water bath for 5 minutes or pour into jars and invert for 5 minutes. Turn back and you should hear the seals pop close.

Cod Benedict

2011-08-30T12:41:00.002-06:00

I was in a hurry to make dinner last night and realized I needed to get creative with what was available - fish and hash brown patties (which were both sadly starring at me from the freezer shelf).

In an instant I saw the vision and began to create. This was a delicious meal that my kids and husband absolutely loved. It reminds me of eggs Benedict with the layering of meat, eggs and Hollandaise sauce over an English muffin. In my case it was codfish fillets and my own creamy sauce over a hash brown patty. I infused flavors of garlic, dill and lemon juice into my creation and it didn't disappoint!

Cod Benedict

4 codfish or halibut fillets (thick cuts)
frozen hash brown patties
1/2 cup flour
1/2 stick of butter
2 cups milk
1/2 cup shredded Parmesan cheese
1 Tbsp lemon juice
lemon pepper
dried dill
garlic powder

In a saucepan melt 2 Tbsp of butter and then stir in 2 Tbsp flour. Add 1/2 cup of milk and repeat the process one more time. As sauce begins to thicken, add remaining milk. Stir in 1/2 tsp of lemon pepper, 1/2 tsp of dill, 1/2 tsp of garlic powder and Parmesan cheese. Remove from heat, set aside and cover.

Bake hash brown patties in oven according to directions on package (about 15-20 minutes). Make sure they come out crisp.

In a skillet melt a slice of butter. Cook fish fillets until golden on both sides (be careful when turning fish that it doesn't flake and fall apart. Season them in pan with dill, lemon pepper and lemon juice.

Serve fish fillet on hash brown patty and smother with sauce. Serve with spinach or salad. Enjoy!!

Earthquake Cake

2011-08-30T12:19:00.004-06:00

This recipe is from my sister in law and it's my favorite cake. It is rich and definitely satisfies the sweet tooth. The reason it's called earthquake cake is because it really looks like the result of an earthquake. The center of the cake sinks in and you see different layers (like in the earth) and there are even visible fault lines. It's the only cake that you don't need to frost because it is gooey and rich like a brownie or a chocolate molten cake. For our family home evening lesson on Monday night I decided to have a lesson on emergency preparedness and we went through each room in the house and talked about what to do if an earthquake happened if you happened to be in that room. Where were the safe places to take cover and where were the danger zones. Our kids really enjoyed it and afterward we had earthquake cake!

Earthquake Cake

1 German Chocolate cake mix
1 cup nuts
1 cup coconut
1 pkg cream cheese
2 cups powdered sugar
1 stick of butter

In a 9 X 13 inch pan, sprinkle nuts and coconut. Mix cake mix according to directions on box. Pour over nuts and coconut. Soften the cream cheese and butter, add powdered sugar and mix well. Pour mixture over the cake gently stirring it into the cake. Use a butter knife to make a pretty marble design.

Bake at about 350 degrees for 37 minutes or according to directions on cake mix box. Serve warm! It's great with vanilla ice cream as well.

Tangy Tarragon Tuna Salad

2011-08-28T21:50:00.002-06:00

I first tried this mild, creamy, tangy, sweet tuna salad at the Sweet Tomatoes restaurant in Sandy, Utah. I could swear that it had cinnamon in it and for some reason it worked very well! Unfamiliar with Tarragon, I bought some and decided to recreate this salad. I went online and found that other people had done the same. They were missing the secret ingredient that was so minimal it was almost difficult to detect - cinnamon. Tarragon is now my new favorite herb. It has a sweet, mild root beer or black licorice flavor to it that works with the creamy dressing, fresh crisp peas and flakes of tuna.

the typical tuna salads are mushy and have pickles in them. This is nothing like that. You have to try it and you will be a fan!

Tangy Tarragon Tuna Salad

dressing

1 cup mayonnaise (Kraft made with olive oil)
1/2 cup Kraft light sour cream
1 Tbsp lemon juice
1 Tbsp dried Tarragon
1Tbsp dijon mustard
1 tsp sugar
1/4 tsp cinnamon

Salad

4 cans tuna, drained
2 cups frozen green peas
1 box pasta shells
1/4 tsp salt
dash cracked pepper

Boil pasta and drain. Whisk together dressing ingredients. Fold peas and tuna into dressing. Pour over cooled pasta and carefully toss (try not to break up tuna too much. Keep it in large flakes). Chill for 2 hours. Enjoy!

Summer Squash Relish

2011-08-28T21:27:00.004-06:00

I am addicted to canning. Okay, maybe "new hobby" is a better word. I had canning fever on Saturday and when I ran out of things to can from my garden I went to the store and bought cucumbers to make pickles.

One of the veggies I harvested in abundance from my garden was yellow summer squash. My husband and son hate the taste and texture of squash and zucchini. I had to find a recipe that they would like. I found this relish recipe online and tweaked it a bit and my hubby and son love it! Let me just tell you that the secret ingredient here is cinnamon. As you have seen in my recipes before I love adding cinnamon to non-desert recipes. The cinnamon enhances the flavor of the sweet relish. Don't be afraid to try this - it is addicting. I did not have bell peppers when I made this but I know they would just add more yumminess to the recipe. Try it in a pasta salad, on a hot dog or smothered over cream cheese with crackers. This is so sweet and zangy!! Is that a word?

Summer Squash Relish

10 cups of chopped or diced summer squash
1 medium white onion chopped
1 medium red pepper chopped
2 1/2 cups vinegar
2 1/2 cups sugar
2 Tbsp pickling spice (as seen in pic above)
1 tsp celery seed
1/2 tsp cinnamon
1 tsp pickling salt

Fill sterilized pint sized jars with relish leaving 1/2 inch head space. Stir with wood spoon to remove air bubbles. Screw on sterilized lids. Boil in hot water bath for 15 minutes. Set on counter until jars have sealed (they will make a popping sound). May take 1-8 hours. If lids do not seal try boiling again for a few minutes or place in fridge and eat the next day.

Cabbage Tarragon

2011-08-28T21:10:00.003-06:00

I harvested red/purple cabbage from my garden this year and wasn't sure what to do with it besides making salad. I created this recipe in about 15 minutes and the family loved it. This is a delicious way to eat red cabbage.

So, Tarragon is one of my new favorite herbs. It's sweet and mild and tastes similar to root beer or black licorice. It's surprisingly good in this recipe and creates a unique flavor like nothing I have ever tried before. We couldn't stop eating this. Mmmmm.

Cabbage Tarragon

1 head red cabbage shredded
1 tsp dried tarragon
1/2 tsp salt
1/4 cup butter
1/2 tsp onion powder

Boil shredded cabbage until tender. Drain water and turn stove to low heat. Stir in butter, tarragon, salt and onion powder. Serve warm.

Key Lime Pie (and Mango Pie)

2011-08-21T16:11:00.003-06:00

This is the easiest and most delicious pie recipe on the planet. Perfect for summer and so fun to mix different variations. I first tried key lime pie on a beautiful beach in Florida years ago with my family. I remember thinking it tasted expensive and I really enjoyed eating it next to the turquoise blue ocean. I first made key lime pie 7 years ago when we built our home. I made it as a thank you for all the neighbors who came and helped us put in our lawn. I think it is the best desert to serve with Mexican food!

I created these fun variations:

Raspberry Lime - add 1/2 cup raspberry puree
Mango - Replace lime with 1/2 cup mango puree and 2 Tbsp orange juice concentrate, add orange zest
Coconut Lime - Add 2 tsp coconut extract to the key lime recipe
Mango Raspberry - Mix mango and raspberry puree together

Really, you can add any fruit puree to replace the lime juice in the key lime pie. To help enhance the flavor you decide on, it's best to add 2 Tbsp or more of lemon juice to your recipe (unless you are making lime).

Key Lime Pie

3 large egg yolks
1 (14 oz) can condensed milk
1/2 cup fresh squeezed lime juice
1 tsp grated lime peel
1 (6 inch) graham cracker pie crust

side note: You can use a 9 inch pie crust but you will need to double the recipe and bake 15-20 minutes.

Mix all ingredients together. Bake at 350 degree for 10 minutes. Cool for 2 hours in fridge. Top with whipped topping. Try drizzling a berry sauce over the top. Enjoy!

West Coast Crab Salad

2011-08-12T21:46:00.003-06:00

Another "Lindsey creation" made off the cuff. I'm telling you this is fabulous! Don't be frightened by the unusual blend of cinnamon, dill and basil. The cinnamon actually creates a sweetness and enhances the other flavors. It's very faint so you don't detect it. In fact, cinnamon is always my secret ingredient. I love to put it in meats, BBQ sauces, pies and dressings (My cinnamon sloppy Joe recipe is a favorite). People never know, but always say, "Wow! There has got to be a secret ingredient in here. I have never tasted this flavor before." Cinnamon is the trick!

West Coast Crab Salad

1 large pkg flaked imitation crab meat
1 pkg frozen corn (do not use canned)
1 cucumber thinly sliced
3/4 cup sliced green onions
1/2 cup shredded Parmesan cheese
3 Tbsp lemon juice
3/4 cup of mayonnaise (I use Kraft with Olive Oil)
1/4 tsp cinnamon
1/2 tsp dried dill
1/2 tsp dried basil
tiny, tiny, pinch of salt

Toss crab,corn, cucumber, onions and cheese together in a salad bowl. Blend mayo, lemon juice, cinnamon, dill, basil and salt together. Pour over salad and toss. Chill before serving. Enjoy with warm sour dough bread!

Luscious Peach Squares

2011-08-12T20:16:00.003-06:00

I found a sticky note while cleaning out my pantry. It read, " cake mix on sheet, cream cheese, cool whip, peaches, orange jello". Not quite sure what it was supposed to be, I vaguely recalled an old co-worker from 6 years ago telling me about her favorite recipe. I think I had jotted down what I could remember, then took it home and never made it.

Here is what I created from these notes. It is super delicious. It's like strawberry shortcake and peaches & creme meets fruit pizza. Very light and perfect for summer.

Luscious Peach Squares

1 white cake mix
1 (8 0z) pkg cream cheese
12 oz cool whip
1/2 cup powder sugar
1/2 tsp vanilla
6-8 cups sliced peaches
4 cups peach juice or nectar
1 pkg orange jello
4 Tbsp corn starch

Place 2 cups on peach juice in freezer. Grease and flour a sheet cake pan. Prepare cake mix according to directions on box. Pour onto pan and bake at 350 degrees for about 17 minutes or until golden on top. Set aside and cool. In a saucepan mix two cups of peach juice with 4 Tbsp corn starch until dissolved. Bring to a boil. Remove from heat and add jello. Stir until dissolved. Remove peach juice from freezer and add to saucepan and stir. Place in fridge for 15-20 minutes.

In a bowl, whip cream cheese and cool whip together. Add powder sugar. Spread over top of cake. Spoon peaches over topping. Pour chilled peach glaze over the top and refrigerate cake for 2-4 hours. The longer it refrigerates the more solid the glazed peaches will be. Enjoy!

Hidden Treasure Cake

2011-07-29T12:47:00.004-06:00

This recipe came from Kraft Foods. I found it about 7 years ago in their magazine. It's called hidden treasure cake because of the yummy surprise inside! I changed the recipe and added the step with the cream filling.

What I love about this recipe is that it's rereshing, cold and therefore perfect for summer! It's also easy to prepare. You don't have to bake anything. I have made it with a variety of combinations of fruit and jello. Raspberries with lemon jello, strawberries with strawberry jello, blueberries with cherry jello - you name it, it's always good. In my family, the favorite is orange!

Hidden Treasure Cake

1 round angel food cake
1 large tub of cool whip
1 box orange gelatin
1/2 cup ice
1 large can mandarin oranges, drained

Slice cake in half horizontally. With your finger, tear out a tunnel of cake all the way around the inside of each slice. Set aside.

Bring a pot of water to a boil. In a medium bowl add 1 cup of boiling water to gelatin mix. Stir until dissolved. Add water to a half cup of ice until it is 3/4 cup full. Add to gelatin and stir until melted. Pour half of gelatin mixture into a smaller bowl and place in the fridge for about 5-10 minutes.

Add 3 cups of cool whip to remaining gelatin and fold in until blended. Place in the fridge for 10-15 minutes. Fill tunnel on bottom slice of cake with oranges. Be sure to reserve about 8 of them for decorating on the top of the cake. Once gelatin is thickening in the fridge (after 10 minutes) spoon it over oranges. Take remaining cool whip and spoon it into the tunnel of the top slice. Sandwich the top and bottom slice together.

Take the jell0-cool whip mixture and frost the cake. Arrange oranges on top. Refrigerate 2-4 hours before serving. Enjoy!

Rainbow Cupcakes

2011-07-28T22:25:00.006-06:00

Oysters Rockefeller

2011-07-28T22:22:00.001-06:00

I could not find oysters at the store so I used Muscles and I replaced the spinach with Kale. It was super yummy! To my surprise my kids gobbled them up and had thirds. They said this was their favorite meal. They are 5 and 3 years old. This is another recipe from my Better Homes and Gardens cook book. What a fun and tasty summer dish!

Oysters Rockefeller

2 cups fresh torn spinach (or kale)
1/4 cup finely chopped onion
24 oyster shells
3 Tbsp butter, melted
2 Tbsp snipped parsley
1 clove minced garlic
several drops hot sauce
dash of pepper
1/4 cup of seasoned bread crumbs
rock salt

In a saucepan, cook onions and spinach in a small amount of boiling water for 2-3 minutes. Drain. Wash oysters. Using a sharp knife, open shells. Remove oysters. Discard top shells. Combine spinach mixture, 2 Tbsp butter, parsley, garlic, hot pepper sauce, and pepper. Spoon mixture onto shells. Combine bread crumbs and remaining butter . Sprinkle over top of oysters.

Line shallow pan with rock salt. Arrange the oysters on top. Bake at 425 degrees 10-12 minutes. Enjoy!

Party Skins

2011-07-28T22:19:00.003-06:00

These are super tasty. Crisp on the outside and cheesy on the inside. I love the flavor combination of chili powder and bacon - topped off with cool sour cream. I got this from my Better Homes and gardens cookbook - I just changed the name.

Party Skins

6 large baking potatoes
2 tsp cooking oil
1 1/2 tsp chili powder
several drops of hot sauce
2/3 cup crumbled bacon
2/3 cup finely chopped tomato
1/4 cup finely chopped green onion
1 cup shredded cheddar cheese
1/2 cup sour cream

Scrub potatoes and prick with a fork. Bake in oven at 425 degrees for 45 minutes. Cool.

Cut potatoes into 4 sliced wedges. Scoop out the inside (reserve for later and make Parmesan, garlic mashed potatoes). In a small bowl , combine oil, hot sauce and chili powder. Use a pastry or basting brush and brush oil onto wedges. Place them on a greased baking sheet. Sprinkle with bacon, tomatoes, onions and cheese. Bake for 10 minutes. Top with sour cream!

Restaurant Wings

2011-07-28T21:55:00.005-06:00

My husband often gets a hankering for crispy wings. You know, the kind drenched in sweet and zesty wing sauce. I created these one night and they were finger licking good!!

Restaurant Wings

1 large bag frozen chicken wings, thawed
4 eggs
1/2 cup milk
1 cup flour
2 cups seasoned bread crumbs
1/4 tsp cayenne pepper
1/2 tsp garlic powder
fresh cracked pepper
1-2 cups canola oil

Winger's Wing Sauce

Homemade ranch dip

Set up three soup plates. One containing flour, the second containing milk and eggs whisked together, and the third containing the remaining dry ingredients. Heat a skillet on medium high and add 1-2 cups canola oil. Dip wings in flour (coating all sides), then coat in egg mixture and then coat with crumb mixture (it may be easier to put crumb mixture in a Tupperware or zip lock bag and shake to coat well). Add to hot sizzling oil and fry on both sides until golden and crisp. Once fried, set aside and cover until all wings have been fried. Place wings on a platter and spoon sauce over coating evenly on all sides. Serve with cool ranch dip and celery.

Artistic Toast

2011-07-28T21:44:00.003-06:00

This is a fun recipe that you can incorporate for any holiday or special occasion. I have used it to make French toast and grilled ham and cheese sandwiches. Take food coloring and add to milk to create the colors for your artwork. Then, take a clean paintbrush and paint your bread. I like to use sour dough bread or heavy duty gourmet bread. Avoid thin, cheap, white bread as it will easily get soggy and fall apart.

Paint your designs on the bread and then put in toaster, bake or fry. For Halloween paint jack-o-lanterns, for Christmas paint Christmas trees. This even makes a fun craft and snack for kids!

Fried Babybels

2011-07-28T21:28:00.003-06:00

My mother in law always fries up cheese for us when we visit her in Germany. She buys hers frozen and serves it with lingonberry jam (you can buy at IKEA). This is so yummy and I was craving it the other day.

I decided to make mine from scratch using Babybel cheese (also popular in Germany). You can find this cheese in the deli section of your grocery store. This fried cheese is so yummy. It's crispy on the outside and gooey on the inside.

I used the recipe for my fried pickles for the egg wash and breading. Follow the recipe and replace the pickles with the cheese. Don't forget to peel the wax off your cheese.

Fried Pickles

2011-07-20T15:49:00.002-06:00

Oh, how I love these. They are becoming ever more popular with the newer wing and burger joints here in Utah. They are originally from the South and have migrated there way across the country since the 60's.

You can make them as an appetizer or serve them as a side with burgers, wings or even fish! I got this recipe from the food network and made some minor changes.

Fried Pickles

Egg Wash

2 cups milk
2 eggs
Pinch lemon pepper
Pinch dill weed
Pickle juice

Breading

2 1/2 cups cornmeal or seasoned bread crumbs
1 1/2 cups all-purpose flour
1/2 cup lemon pepper
1/2 cup dill weed
4 teaspoons paprika
2 teaspoons garlic salt
Pinch cayenne pepper, or more to taste

For egg wash: In a baking dish, whisk all ingredients together, except pickle juice. Add pickle juice, to taste, and whisk to combine.

For breading: Combine all ingredients in a baking dish.

Cut pickled into spears or slices. Heat skillet to medium high. Add 1-2 cups of canola oil. Dip pickles in egg wash and then in breading. Set aside on plate until oil is hot. When oil begins to sizzle add pickles and fry on both sides until golden and crisp.

Ranch Dressing

1/2 cup buttermilk
1/2 cup sour cream
3 tablespoons minced parsley leaves
2 tablespoons chopped green onion
1 1/2 tablespoons apple cider vinegar
2 teaspoons freshly ground pepper
1 teaspoon Dijon mustard
1/2 garlic clove, minced
Mayonnaise

In a large mixing bowl, stir all ingredients together, except mayonnaise. Add mayonnaise, as needed, to thicken. Refrigerate until ready to serve.

Fietsa Cheesecake Dip

2011-07-20T11:07:00.003-06:00

I found this recipe in my Better Homes and Garden cookbook. I don't use that cookbook often enough because there aren't enough pictures. It's funny how pictures really help you want to make something. I'm sure I passed over this recipe several times over the years not sure about it. I must say that I'm glad I tried it. It us pure genius! I did make some additions.

Whoever said, cheesecake had to be sweet? If you leave out the sugar then you have cheese and eggs which makes the nice base of your dip. Add the rest of the ingredients for amazing flavor and beautiful color! It's a great centerpiece for you fiesta!

Fiesta Cheesecake Dip

2 (8 oz) pkgs cream cheese
2 cups shredded Monterey Jack cheese
1 (16 oz) large carton of sour cream
3 eggs
1 cup salsa
1 (4 oz) can diced green chilies
1 cup fresh guacamole
2/3 cup chopped tomato
fresh cilantro
chili powder

Beat cheeses with mixer until light and fluffy. Beat in half of sour cream (8 oz). Add eggs. Blend well. Stir in chilies and salsa. Pour into a 9 inch spring form pan. Place on a baking sheet. Bake at 350 degrees for 40-45 minutes. Cool. Spread remaining sour cream on top. chill 3-4 hours.

Remove sides of pan. Place on a platter. Spoon and spread guacamole around sides (I blend avocados, garlic, lemon juice and salt in my Magic Bullet and it's silky like sour cream). Arrange tomato and cilantro on top. Sprinkle chili powder on top. Cut into wedges. Serve chilled with tortilla chips.

Luscious Lemon Cake

2011-07-10T20:53:00.006-06:00

Once while sitting at a table with an elderly woman I had never met before, I felt the need to break the ice and do some small talk. I asked her what her hobbies were and she said baking. I then asked her what her favorite recipe was and this was that recipe. She told me how to make it and I did my best to remember so that when I got home I could write it down. I added the coconut. This is a delicious summery cake!

Luscious Lemon Cake

1 yellow cake mix
1 large can lemon pie filling
1 large tub cool whip
1 pkg lemon instant pudding
1 cup shredded coconut

Prepare cake mix according to box. Pour into two greased 9 inch round spring pans. Drop spoonfuls of lemon pudding onto surface of batter (1/2 can's worth on each cake). Bake each cake according to directions on box. Remove from oven and cool. Remove from pan.

Mix cool whip and pudding mix together. Carefully carve the top of one of the cooled cakes until flat on top. Spread whipped topping on top. Place second cake on top. Frost entire cake. Sprinkle coconut on top and sides of cake. Serve chilled.

Smothered Chicken Con Crema

2011-07-10T18:00:00.006-06:00

I made this up 7 years ago. I was craving the goodness of homemade macaroni and cheese and the zang of Mexican food. So, I came up with this! I love it and I hope you do to! It's yummy feel good food.

Smothered Chicken Con Crema

4 chicken breasts
1 pkg taco seasoning
2-4 Tbsp butter
1 cup diced tomatoes
1 cup diced green chilies
1 lime
1/2 cup onions
4 Tbsp flour
1 tsp fresh cilantro
1/2 cup sour cream
1 can evaporated milk
1 cup shredded cheddar cheese
1/2 cup milk
Tortillas

Melt 1 Tbsp butter with 1 tsp taco seasoning. Add 1 tsp lime juice. Baste over chicken breasts. Grill until golden and tender. Set chicken aside (keep warm). In a skillet, sautee onions, and remaining basting sauce. Add additional Tablespoons of butter, lime juice and taco seasoning as needed. Add flour to onions 1Tbsp at a time stirring well. Add evaporated milk and milk. Stir in tomatoes, chilies, and remaining seasoning. Bring to a boil, stir in cheese. Add salt and pepper to taste. Lay grilled chicken on a hot tortilla and smother with cream sauce. Top with sour cream and cilantro. (You can also serve enchilada or burrito style, and shred your chicken)

Pesto Sicilian Dip

2011-07-10T17:42:00.004-06:00

My family loves this! We like to take appetizer dishes and serve them as entrees for a light dinner. If you serve this on crostini with a light salad or fresh fruit, it make a s great light summer dinner. Otherwise serve it with your favorite crackers for a great appetizer.

Pesto Sicilian Dip

1 pkg 8 oz cream cheese
1/2 cup Miracle Whip
1/2 cup oil
1 Tbsp pine nuts
1/2 cup fresh basil and lemon basil
1/4 tsp salt
1/2 tsp garlic powder
1/2 tsp lemon zest
1 cup chopped artichokes
1 cup chopped roasted red peppers
1/2 cup shredded Italian blend cheese

Whip cream cheese and Miracle Whip together. Place in bowl or on serving platter. Blend oil, nuts, basil, salt, garlic powder and lemon zest in blender or Magic Bullet - set aside. Top cheese mixture with peppers, artichokes and cheese. Drizzle pesto sauce over top. Serve with crostini or crackers!

Barbecue Chicken Pizza

2011-07-10T17:30:00.003-06:00

There's nothing better than homemade pizza especially when it's baked on a stone!

I made this on the 4th of July and served it with a refreshing salad and drink. The secret it all in the BBQ sauce and the dusted breadcrumbs. You have to use Sweet Baby Ray's honey BBQ sauce. Also, be sure to try mixing equal parts of this BBQ sauce with ranch dressing for an amazing pizza dip!

Barbecue Chicken Pizza

2 grilled chicken breasts chopped
1/2 cup blackened sweet red peppers (on pickle isle)
3/4 cup Sweet Baby Rays honey BBQ sauce
1 tube refrigerated pizza dough
2 cups shredded Monterey jack cheese
1 Tbsp minced garlic
1/2 cup chopped red onion
1/4 cup fresh basil leaves
1 Tbsp oil
2 Tbsp flavored bread crumbs

Roll out pizza dough on floured surface. Shape onto your pizza pan. Brush oil on top. Dust with bread crumbs. Spread BBQ sauce over. Add garlic, onion, red peppers, basil, chicken and cheese. Bake at 400 degrees for 19 minutes. Serve hot!

Chilled Strawberry Cream Cake

2011-07-10T17:28:00.002-06:00

This delicious cake is better than strawberry shortcake! It's my favorite easy cake to make. Takes just a few minutes to make (aside from the baking time). If a strawberry shortcake and strawberry jell-o salad got married, this would be their offspring! You'll love it.

Chilled Strawberry Cream Cake

1 small pkg strawberry jello
1 box white cake mix
3/4 cup oil
1/2 of a 10 oz pkg frozen strawberries
1/2 cup water
2 Tbsp flour
4 eggs

Mix all ingredients together except strawberries for 3 minutes. Add strawberries and mix one more minute. Bake at 350 degrees in 13 X9 inch cake pan for 35-40 minutes. Cool.

Topping

1 medium size tub of Cool Whip
1/2 of 10 oz bag frozen strawberries
1 Tbsp strawberry jello mix

Mix topping ingredients together. Frost cake and refrigerate 2-4 hours before serving.

Crunchy Toquitos

2011-07-01T15:10:00.004-06:00

So, my mom gave me a gazillion corn tortillas. The first thing that came to mind was TOQUITOS! I once went to a dinner party where spam toquitos were served. They were fabulous. It was the hostesses grandma's secret recipe. I would guess it was spam with a hint of lime juice in it. The spam is very salty and so has enough flavor that lime juice is all you need to add. I made these spam toquitos and beef toquitos above. Here is a basic recipe that you can add your favorite ingredients to (onions, cilantro, cheese, tomatoes etc.).

Crunchy Toquitos

12 white corn tortillas
1 lb ground beef
1 pkg taco seasoning
1 cup canola oil

Fry ground beef with taco seasoning until browned. Place 2 Tbsp of beef onto corn tortilla. Heat oil in skillet on medium high. Roll up tortillas and fry until golden crisp on both sides. Serve with fresh salsa and guacamole.

Texas Twister

2011-07-01T15:00:00.003-06:00

Have you ever had a Texas Twister? I have had them at carnivals and fairs. This top secret recipe has been reverse engineered and here is the closest version I have found!

Texas Twister

2 liter bottle lemon lime soda, chilled
1 can frozen fruit punch concentrate
1 jar maraschino cherries with juice
sliced oranges, limes and lemons

Stir together all ingredients including cherry juice into large punch bowl. Squeeze some of the lemons, limes and oranges into punch.

Apple Snicker Salad

2011-07-01T14:51:00.003-06:00

This classic salad seemed to be a hot trend 5 years ago. It's really satisfying just like a snickers bar! You can make it without the cream cheese for a lighter healthier treat!

Apple Snicker Salad

1 pkg instant vanilla pudding
1 container (12 oz) cool whip
4-6 Granny Smith apples,
1 pkg fun size snicker bars
1 8 0z pkg cream cheese

Mix cream cheese and dried pudding until blended. Fold in Cool Whip. Cut Snickers into bite size chunks and add to cream cheese mixture. Chop the apples into chunks and stir. Chill 1 hour before serving. Chilling for a long period of time (such as overnight) will result in liquid being released from the salad.

Sunday Roast

2011-07-01T14:41:00.003-06:00

I got this recipe seven years ago from a woman I worked with. I make it a lot because it's so savory. The scent that fills the kitchen reminds me of happy childhood memories and yummy Sunday dinners.

Sunday Roast

2-3 pounds roast
1 pkg dry Italian dressing mix
1 pkg onion soup mix
1-2 cups water

Place all ingredients in a crock pot. Simmer on high for three hours until tender. Shred with a fork. Simmer in sauce another 30 minutes. You can turn sauce into gravy by mixing 1 Tbsp of corn starch with 1/4 cup water in small dish and then add it to the hot beef juices in saucepan on stove. Bring to a slight boil to thicken and then cool.

I like to add carrots and onions in the crock pot. You could add potatoes as well. Mmmmm!!

Lemon Mousse

2011-07-01T14:16:00.007-06:00

I think I found this tangy treat on the Kraft foods website 5 years ago. It's so refreshing and fluffy. It reminds me of those Yoplait Yogurt Whips!

Lemon Mousse

1 1/2 cups boiling water
1 pkg lemon gelatin
2 tsp. grated lemon peel
1 cup cold apple juice
ice cubes
1 tub (8oz) cool whip
1 pkg frozen raspberries, thawed, pureed in blender with 2 Tbsp sugar

Stir boiling water in gelatin and lemon peel in a large bowl for at least 2 minutes until completely dissolved. Mix apple juice and ice to measure 1 3/4 cups. Stir into gelatin until slightly thickened. Stir in cool whip with whisk.

Pour half the raspberry sauce into dessert dishes. Top with mousse. Spoon remaining raspberry sauce over top. Refrigerate 4 hours until firm.

Hawaiian Chicken & Pineapple Gravy

2011-07-01T13:41:00.006-06:00

I made this recipe up about four years ago. It is so yummy!! A blend of smoky bacon, juicy pineapple, and grilled chicken. It's perfectly light for a warm summer day and the flavors are from another world!

Hawaiian Chicken & Pineapple Gravy

5-6 large chicken breasts
4 strips of smoked bacon
1 can chicken stock
1 cup pineapple juice
1/4 cup cornstarch
1 Tbsp minced garlic
1 tsp ground ginger
dash of salt

optional tip* (For a stronger flavor try adding 1 Tbsp of Teryaki Marinade to gravy or use it as a dip for chicken)

Place chicken and bacon in a 13 X 9 inch baking dish. Add all ingredients together except for the cornstarch and pour over chicken. Bake at 350 degrees for 45-50 minutes. Drain liquid and set aside. Heat up charcoal grill. Cut chicken lengthwise into strips. Grill about 3 minutes on each side. Mix cornstarch with cooled liquid and then bring to a boil in saucepan. Remove from heat and stir for 1 minute. Sauce should now be a thick gravy. Arrange chicken strips and bacon on large platter. Pour gravy on top.

Monkey Bars

2011-06-18T22:05:00.007-06:00

These are so delicious. They are like a cross between brownies, chocolate chip cookies and banana bread. They are a fun alternative to cookies and brownies. This is my mom's recipe and when I made them no one could just eat one! So yummy!

Monkey Bars

2/3 cup shortening
2/3 cup sugar
2/3 cup brown sugar
1 egg
1 tsp vanilla extract
1 cup mashed bananas
2 cups sifted flour
2 tsp baking powder
1/2 tsp salt
1 bag chocolate chips

Cream together shortening, and both sugars. Add egg, vanilla and bananas. In a separate bowl mix flour, baking powder and salt. Add to creamed mixture. Stir in chocolate chips.

Grease and flour jelly roll pan. Spread dough over entire pan. Bake at 350 degrees for 18-20 minutes. Cool and then frost.

Frosting:

1/4 cup soft butter
2 cups powdered sugar
1 tsp vanilla extract
2 Tbsp milk

Mix together. Add more powdered sugar to thicken.

Zesty Potato Salad

2011-06-18T21:58:00.002-06:00

I found this on the Kraft website about 8 years ago. Every time I make this everyone asks me for the recipe. This is the best potato salad you will ever have!

Zesty Potato Salad

8 medium sized red potatoes
1 cup of real crumbled bacon bits
1 cup zesty Italian dressing
1 cup diced red onions
1 1/2 cup shredded Parmesan cheese
3/4 cup Miracle Whip
2 cups off grape tomatoes halved
1/2 Tbsp basil
1/2 Tbsp Parsley

Boil potatoes until tender. Chop potatoes into large chunks. Place in large salad bowl. Stir in all ingredients and mix well. Chill 2 hours before serving.

Shrimp Wontons with Asian Sauce

2011-06-18T21:24:00.005-06:00

I love these! They are so yummy and great as an appetizer or serve with a fresh ginger and teriyaki salad.

Shrimp Wontons with Asian Sauce

1 pkg cream cheese
1/2 tsp garlic powder
1 Tbsp lemon juice
1 lb cooked salad shrimp
1 pkg wonton wrappers
2-3 cups oil

Sauce 1

1/2 cup teriyaki marinade (should be thick)
1 Tbsp soy sauce
2 green onions
1 Tbsp sesame seeds
1/4 tsp ground ginger

Sauce 2

2 Tbsp white vinegar
2 Tbsp minced garlic
1 tsp ground ginger
1 cup ketchup
1cup pineapple juice
1/2 cup brown sugar
1 tsp salt
2 Tbsp corn starch

Mix cream cheese, garlic powder, and lemon juice in a bowl. Spoon 1 tsp of mixture with 1 tsp salad shrimp onto wanton papers and fold. Pour 1-2 cups oil into a pot and bring to a boil on medium high. Fry wontons 6-7 at a time until they float to surface (you can also use less oil and fry in a saucepan, just be sure to turn them over and brown all sides until crispy). Place on a paper towel to drain oil and serve right away.

1st Sauce - Add soy sauce, teriyaki marinade, ginger, sesame seeds, and sliced green onions in a small saucepan and cook on medium high for 5-10 minutes.

2nd Sauce - Mix vinegar, minced garlic, brown sugar, pineapple juice, ginger, ketchup and salt into medium saucepan. Stir in 2/3 Tbsp cornstarch until dissolved. Bring mixture to a boil and remove from heat. Stir 1-2 minutes.

Dip wontons in sauces and enjoy!

Fresh Peach Pie

2011-06-18T21:08:00.008-06:00

This recipe is my sister-in-laws. It's delicious and my kids devoured it. We have a peach tree so I am always looking for great peach recipes to use up our bottled and frozen peaches. This recipe makes about three pies so reduce as needed.

Fresh Peach Pie

2 cups boiling water (I use peach juice/syrup and then reduce the sugar)
1 1/4 cup cold water
1/4 cup sugar
3/4 cup cornstarch
1/8 tsp salt
1 pkg (3 oz) orange jell-o
1/4 cup lemon juice
4 cup fully ripe peaches

Bring 2 cups water to boil. In a bowl add 3/4 cup corn starch, salt and sugar and 1 1/2 cups cold water. Stir in boiling water and cook over medium heat, stirring constantly until very thick. Add jell-o and continue cooking for 1 minute. Remove from heat and add lemon juice. Chill thoroughly. Fill baked pie crust with sliced peaches and pour glaze over until filled to the top. Refrigerate 2-4 hours. Top with whipped cream.

Tortellini Alfredo

2011-06-18T20:47:00.003-06:00

I made this recipe with egg noodles for this picture. It was good but tortellini is much better! Cheese filled tortellini is great for this recipe. This is super yummy and the picture does not do it justice.

Tortellini Alfredo

1 pkg frozen tortellini (cheese or meat filled)
1/2 slice ham, 3/4 inch thick
1/4 cup butter
1/4 tsp garlic powder
1/2 pint whipping cream
3/4 cup fresh Parmesan
dash of pepper

Melt butter in pan, dice ham and fry in butter and garlic powder. Add cream and simmer 5-10 minutes stirring constantly. Add pepper and 3/4 cup cheese. Pour over cooked tortellini, sprinkle with more cheese.

Garlic Crab Wraps

2011-06-17T18:12:00.003-06:00

I whipped these together on a whim last week. They were very satisfying and delicious!

Garlic Crab Wraps

1 pkg tortillas
1 pkg flaked imitation crab meat
2 cups of spinach leaves
1/2 cup mayonnaise
1/2 cup sour cream
cracked pepper
1/4 tsp salt
1 Tbsp lemon juice
1 tsp garlic powder
1 tsp dried basil

Whip together mayo, sour cream, pepper, salt, lemon juice, garlic and basil. Stir in crab meat and completely coat. Put 1/2 cup of spinach leaves and 1 cup of crab mixture on tortilla and roll up. Enjoy!

The Best Strawberry Lemonade Ever!

2011-06-12T21:54:00.005-06:00

In our house, food is what brings us together as a family. This is the perfect recipe to involve the whole family. My kids loved helping me make this!

My mom gave me a bag full of lemons and strawberries and told me to make strawberry lemonade. I found a recipe off of the Food Network and with a few minor changes I made to it, I have to say this is the best strawberry lemonade I have ever had! My kids couldn't stop drinking it. The recipe calls for mint and we happen to grow mint in our garden. The kids helped me snip some fresh sprigs and I taught them about mint leaves and what mint is used for. I find that when I cook with my kids they learn so much about science, chemistry, nature, nutrition, etc. It's fun! My son said, "Mom you are the best cook! You need to start a cooking school and teach kids how to cook"

The Best Strawberry Lemonade Ever!

2 cups water
1 cup sugar
1 tablespoon grated lemon peel
1 cup fresh lemon juice
1 pint fresh strawberries, hulled and halved
2 cups cold sparkling water or club soda (optional)
Ice
Mint sprigs, garnish
Whole strawberries, garnish

In a medium saucepan, bring the water and sugar to a boil. Reduce the heat and simmer, stirring occasionally, until the sugar dissolves. Mince up a few mint leaves and add to liquid. Add the lemon peel and lemon juice, stir, and remove from the heat. Let cool completely, then strain into a clean pitcher (use a colander spoon to scoop out seeds and mint leaves on surface. Try to leave all other things like pulp and lemon peel in the drink).The lemon peel will turn into a delicious candy flavored ingredient.

In a blender, puree the pint of strawberries with a cup of the cooked mixture. Add to the pitcher with the lemon juice mixture. Stir well to combine and refrigerate until well chilled.It will separate into three beautiful layers.

(I didn't use sparkling water and it tasted great!) Add the sparkling water and stir well. Pour over glasses filled with ice and serve, garnished with mint and strawberries.

Fiesta Burger

2011-06-12T21:33:00.003-06:00

I got my inspiration for this from a recent Red Robin commercial. I haven't been able to get it out of my mind since. This is now my favorite burger in the whole world! My husband grills the patties on mesquite flavor charcoals and that's the real secret to this bad boy burger! Not to mention my love for jalapenos and guacamole. My kids loved this too. I just kept off the hot peppers.

Fiesta Burger

2 lbs ground beef, thawed
1/2 cup Sweet Baby Ray's BBQ sauce
1/2 cup bread crumbs
3 eggs
1 tsp garlic powder
2 cups homemade guacamole (avocados, salt, garlic, lemon juice)
1 jar of jalapeno sliced peppers
2 cups fresh salsa (we used mango peach salsa to give it some sweetness)
12 slices of pepper jack or chipotle cheddar cheese
1 head of Romain lettuce

In a large bowl mix beef, BBQ sauce, bread crumbs, garlic and eggs together. Shape into patties (makes about 12). Grill patties until brown in the center. Baste tops with Sweet Baby Ray's BBQ sauce. Cover and set aside. Make guacamole (I blend in my Magic Bullet and it turns to butter. It make a nice, silky, thick spread).

Build burger in order of (I use Nature's Own buns, they have no corn syrup or preservatives and are yummy!) bun, mayo, patty, cheese, lettuce, guacamole, jalapenos, salsa, and optional condiments (mustard, ketchup, etc.) and top bun. You won't be able to wrap both hands around it without a little sliding off. It's a beast of a burger and feels like a party in your mouth! I serve with Kettle cooked Buffalo chips. So yummy!!!

Berry Best Ice Cream

2011-06-05T14:37:00.003-06:00

I first tried this recipe at a church activity about 3-4 years ago courtesy of Stacie Hardy. It is the next best thing to homemade ice cream and super easy to prepare. It reminds me of the berry shakes and malts up at Bear Lake. I made it for a family party last weekend and the bowl was clicked clean by the end of the night. It makes a lot.

Berry Best Ice Cream

1 tub of pineapple sherbet, softened
1 tub vanilla ice cream, softened
1 bag of frozen mixed berries, thawed

Fold all ingredients together into a large metal bowl or sealed container. Mix well. Freeze for about 10-15 minutes before serving. Serve soft.

Lime Pear Delight

2011-06-05T14:23:00.004-06:00

My sister in law Stacey introduced this to our family years ago and it is a favorite! I make it as a desert because my husband finds it strange how Americans have jello salads as "salads" then still provide desert. He thinks all sweet dishes should be deserts and not on the same plate with your dinner entree. He does have a good point.

I did make a change to the original recipe by adding the sugar. It was delicious! This is very creamy and satisfying and one of my top three favorite jello salads!

Lime Pear Delight

1 large pkg lime jello
1 qt of pears (or 2 medium sized cans)
1 quart of whipping cream
1/4 cup sugar
8 0z cream cheese

Boil 2 cups of drained pear juice. Add jello powder to the juice, stir well and then remove from stove. Puree the pears and cream cheese together in a blender. Whip the whipping cream and sugar together until stiff peaks form. Fold the cooled jello into the whipping cream. Fold in pear and cream cheese puree. Pour into a 13 X 9 inch casserole dish. Refrigerate 2-4 hours.

Manuel's Curry Chicken

2011-06-03T19:42:00.005-06:00

This is the only recipe my husband has ever really invented (besides potato chips on sandwiches) and it's absolutely delicious! So in his honor, it is named after him. Its a chicken meets schnitzel masterpiece! Crispy on the outside and juicy on the inside.

Manuel's Curry Chicken

4-6 chicken breasts, thawed
1 tsp yellow curry powder
dash of salt
dash of pepper
3 eggs
1 1/2 cups bread crumbs
1 cup flour
1 cup oil

Cut chicken into long strips. Take two soup plates and add flour to one and eggs in the other. Add salt and pepper to eggs. Put bread crumbs into a tupperware container with lid. Add curry to bread crumbs.

Roll chicken in flour and coat on all sides. Dip into egg mixture then place in sealed bread crumb container and shake well. Place oil in skillet (on medium heat) and fry chicken until white in the center about 2-3 minutes on each side. Be careful not to increase temperature of oil or you'll burn the outer part of the chicken and the inside will still be pink. Serve hot with your favorite dipping sauce.

Garden Harvest Squares

2011-05-23T22:06:00.006-06:00

This is in my Pilsbury Cookbook and I have been making it for 10 years now. It makes a great party appetizer. Creamy dill spread with crisp fresh veggies on a flaky dough crust - yes, it just melts in your mouth!

Garden Harvest Squares

2 (8 oz) can crescent rolls
8 oz pkg cream cheese
1 cup sour cream
1/4 tsp garlic powder
20 small broccoli florets
20 cucumber or zucchini slices
10 cherry tomatoes
fresh parsley or basil for garnish

Heat oven to 375 degrees.Unroll dough into 4 long
rectangles. Place crosswise in ungreased jelly roll
pan; press over bottom and 1 inch up sides to form
crust. Firmly press perforations to seal. Bake at
375 for 13 to 17 minutes or until golden brown. Cool
completely. In small bowl, combine cream cheese, sour
cream, dill and garlic powder; blend until smooth.
Spread evenly over cooled crust. Cover; refrigerate
1 to 2 hours. Just before serving, cut into 1 inch
squares. Garnish as desired with broccoli,cucumber,
tomatoes and parsley/basil.

Side Note: I cut mine very large in photo above. I always drizzle a sweet
balsamic syrup over them right before I serve.

Baked Crab/Bacon Rangoon

2011-05-23T21:55:00.003-06:00

This is the perfect party appetizer. Its warm, creamy and crispy! If you are not a fan of crab then substitute it with real crumbled bacon bits. If you do use the crab do not use immitation, it's just not the same.This is always a hit!

Baked Crab/Bacon Rangoon

1 can (6 oz) white crab meat drained and flaked or (1/2 cup real bacon bits)
1 block cream cheese, softened
1/2 cup thinly sliced green onions
1/4 cup mayo
1 tsp lemon juice
12 Wonton wrappers

Heat oven to 350 degrees. Mix crab meat/bacon, cream cheese spread, onions, lemon juice and mayo. Spray 12 muffin cups with cooking spray. Gently place 1 won ton wrapper in each cup, allowing edges of wrappers to extend above sides of cups. Fill evenly with crabmeat mixture. Bake 18 to 20 min. or until edges are golden brown and filling is heated through. Serve warm. Garnish with chopped green onions or crumbled bacon if desired.

Red, White and Blue Slaw

2011-05-23T19:19:00.002-06:00

I think I found this on the Kraft Foods website a few years ago and it is so yummy. If you are not a fan of blue cheese you can use Fetta as it is not as strong. This is so yummy!

Red, White and Blue Slaw

6 cups green cabbage chopped
6 slices bacon, cooked
3/4 cup crumbled blue cheese (or Fetta)
2 cups cherry tomatoes quartered
3/4 cup Kraft coleslaw dressing (I make mine from scratch)

Combine all ingredients in a large bowl and mix well. Chill for 1-2 hours before serving.

Zucchini Crusted Pizza

2011-05-17T23:07:00.002-06:00

This is so delicious and can be so much more healthier than regular pizza depending on the toppings you use. It's a great way to use zucchini and it is super delicious! I love that it is not as filling as regular pizza so you don't feel stuffed after one slice. This is another recipe from my mom's ward cookbook. This one was contributed by Jerilyn Hoist. I added a lot more to it to make it super yummy.

Heart Healthy Tip: Replace eggs with 1/2 cup of egg whites. Omit cheese.

Zucchini Crusted Pizza

3 1/2 cups shredded zucchini (about 2 small zucchinis)
3 eggs, beaten
1/3 cup flour
1/2 cup shredded Mozzarella
1/2 cup shredded Parmesan
1 tsp Basil, Italian herbs, onion powder and garlic powder

After you shred zucchini in food processor, place in a strainer and sprinkle salt over it. Let it sit in the sink or 15 minutes until water is drained and absorbed.

Combine all ingredients together including zucchini. Grease a 13X9 inch pan or use a pizza pan or stoneware. Spread ingredients over and bake at 350 degrees for 20 minutes. Spread spaghetti sauce on crust. Top with artichoke hearts, sliced onions, spinach leaves, sliced tomatoes, shredded Mozzarella and whatever else you'd like. Bake for another 20 minutes. Serve!

Chicken Juarez

2011-05-17T15:11:00.001-06:00

This is super easy to make and very tasty. It reminds me of the sour cream enchiladas recipes but with a salsa flair and corn tortillas which gives it a whole new taste! Anything with cheese is always a hit at our house. I found this recipe in my mom's ward cookbook which is what I have been reading on my spare time. This recipe is from Marilee Funkhouser.

Chicken Juarez

1 lb shredded cheddar cheese
2 cups of cubed chicken, cooked
12 corn tortillas cut into 1 inch strips

Sauce:

1 can cream of chicken soup
1 can cream of mushroom soup
1/2 cup milk
1 cup sour cream
1 medium onion chopped
6 oz medium heat salsa

Grease 9X13 inch pan. Mix sauce in a medium bowl. Layer tortilla strips, chicken, sauce, then cheese - alternately. Cover and refrigerate overnight. Bake at 350 degrees for 30-35 minutes.

Artichoke Rice Salad

2011-05-11T22:32:00.001-06:00

This is so delicious! It makes a great side dish with any meat entree. It's like Mediterranean meets Indian food. So much flavor! Yes, another recipe from my mom's ward cookbook - contributed by Rosalie Grip. I'm so glad I tried it. It's such a creative way to do rice. I did make a few additions that I felt made it even better!

Artichoke Rice Salad

1 pkg chicken flavored rice mix
2 green onions, chopped
1/2 green pepper, minced
12 green olives, sliced
2 (6 oz) jars marinated artichoke hearts
1/4 tsp Curry Powder
1/3 cup Mayonnaise
1/3 cup sour cream
1 tsp lemon juice

Cook rice according to package, omitting butter. Cool. Add onions, green pepper and olives. Drain artichoke hearts, save liquid. Mix curry, mayo, sour cream, lemon juice, artichoke liquid and add to rice. Add artichoke hearts. Refrigerate until serving time. Garnish with red tomato wedge.

Asian Beef & Broccoli

2011-05-11T18:37:00.001-06:00

Another delicious recipe from my mom's ward cookbook. I have made similar recipes before but this had just the right flavor. I added my own little contribution to the noodles. I like mine flavored! I also made some changes to the original recipe.

This is a recipe from Linda Lee Parsons.

Asian Broccoli & Beef

Noodles:

8 oz whole wheat spaghetti noodles
1 Tbsp oil
1/2 tsp garlic powder
1 tsp soy sauce

Sauce:

1 cup water
2 Tbsp corn starch
2 tsp. Worcestershire sauce
4 Tbsp soy sauce

Meat:

1 Tbsp oil
3/4 lb thin cut steak sliced into thin strips
1 Tbsp minced garlic

Veggies:

1 tsp oil
1 bag frozen broccoli florets
2 cups of whole mushrooms, quartered
8 oz sliced water chestnuts
pinch of salt

Boil noodles according to package. Heat a skillet and coat with noodle ingredients. Fry until completely coated and tender. Set aside covered.

Mix sauce ingredients together. Bring to a boil in a small saucepan. As soon as it reaches a rapid boil remove from heat and stir for one minute. Set aside.

Heat skillet and fry steak in steak ingredients for 3-4 minutes on high heat. Remove from skillet. Add vegetable ingredients and cook until tender. Add steak back into pan and toss with veggies. Pour sauce over and stir on low heat until everything is coated in sauce. Serve over noodles.

Dipped Fruit Kabobs

2011-05-11T17:49:00.001-06:00

This is what I made all the moms in my life for Mother's Day. I didn't follow a recipe just came up with how to do it and ingredients myself. It was very simple. You can make mini kabobs and stack more fruit of each skewer and arrange beautifully on a platter or arrange them like this in a bouquet. I used my favorite chocolate which I just bought on the gourmet candy isle at Walmart. It melts and stays in a liquid form much longer than cheap chocolate. The cheaper the chocolate the waxier it is and the faster it hardens. If you have to keep reheating your chocolate to melt it in the microwave then it changes the chemistry of the chocolate and it becomes lumpy. My microwave has a special feature on it just for melting chocolate. Another option is using a double broiler which always works well or a fondue pot. Never melt your chocolate directly on the stove - it will burn.

Dipped Fruit Kabobs

1 fresh pineapple, cored and sliced into large chunks
1 container of fresh strawberries
1 bag toasted coconut marshmallows
1 bag of wooden skewers
1-2 bags of Dove Silky Smooth Milk Chocolate Promises
1-2 Lindt white chocolate bars
1 bag of crush walnuts or chocolate sprinkles

Place fruit and marshmallows on skewers. Melt milk and white chocolate in separate bowls. Begin dipping fruit in whatever combination you like. Double dipped, milk drizzled over white or white drizzled over milk, then sprinkle nuts or sprinkles on. Place in tall mason jars or vases and place in fridge to solidify. If you lay them down on counter it will mess up the backside. You'll want to keep them in large air tight containers until ready to serve to keep them fresh and avoid the marshmallows from drying out.

To make the bouquets head over to Hobby Lobby for some cute designs on tissue paper and fun colors for cellophane. You'll want to fasten thick wire or rubber bands around the bottom of your skewers to keep them together then wrap in tissue paper, cellophane and ribbon!

Raspberry & Peach Coconut Cream Pie Squares

2011-05-11T16:30:00.001-06:00

So, when I find a good base recipe I can never help but try it several ways. This is the base recipe to my Best Banana Pudding recipe. My husband is
not a fan of
bananas so I made it again with raspberries (his favorite). I also added fresh peaches and coconut and made this fabulous ensemble. It's one of our most favorite deserts. You can substitute the fruit for your favorite pie filling or fruit in this recipe. Try strawberries, lemon pie filling (put lemon zest in the cream base filling), apple pie filling (put cinnamon in the cream base recipe) or whatever your taste buds desire. I think tarts fruits work best to balance out the sweet cream. I'd love to hear what you come up with!!

Raspberry & Peach Coconut Cream Pie Squares

2 bags of Pepperidge Farms Chessman cookies
1 carton fresh raspberries
2 cups fresh peaches, sliced
1 cup shredded coconut (divided)
1 tsp coconut extract
2 cups milk
1 (5 0z) box instant French vanilla pudding
1 (8 oz) pkg of cream cheese softened
1 (14 oz) can sweetened condensed milk
1 (12 oz) cool whip or whipped cream

Line the bottom of a 13X9 inch pan with one bag of cookies. Layer fruit on top then 1/2 cup of coconut. In a bowl combine milk and pudding. Blend until smooth. In another bowl combine cream cheese and condensed milk until smooth. Gently fold whipped cream into cream cheese mixture as well as coconut extract. Add this mixture to the pudding and mix stir well. Pour over the cookies and fruit. Top with remaining half cup of coconut. Layer other bag of cookies over the top. Refrigerate 2 hours.

Hot & Cheesy Crab Dip

2011-05-11T08:49:00.002-06:00

I've made this a few times and it's delicious, hot and bubbly. It makes a great appetizer or party dish. If you don't like crab then leave it out or substitute it with something else. I use imitation crab because its cheaper though I do believe this dish tastes even better with the real deal. It's great on baguette slices or with wheat thins.

Hot & Cheesy Crab Dip

1 (16 oz) pkg Velveeta cheese product
1 large package of crab meat (flaked and drained)
1/2 cup sliced green onions
1/2 cup chopped sweet red bell pepper
1/2 cup sour cream
1/8 tsp ground cayenne pepper
1 tsp lemon juice
1 tsp dried basil

Mix cheese, crab, onions and peppers in large microwavable bowl. Microwave on high for 5 minutes until completely melted, stirring after 3 minutes. Stir in sour cream and ground red pepper. Serve hot!

Cranberry Orange Pull Apart

2011-05-03T14:39:00.004-06:00

So in case you haven't noticed my favorite books to read are cookbooks. Lately I have been reading my mom's ward cookbook and here is recipe that I have deemed as my favorite!! It was submitted by Dina Hinrichsen. This not only makes your house smell delicious and welcoming but it works well as a bribe tool to get your kids to be good! I set it on the table fresh out of the oven (after I have frosted it of course ) and let the family just dig in. The original recipe calls for orange rolls but they didn't have any at my Walmart so I bought cinnamon and then just added orange juice to the frosting. It turned out super yummy and moist! (Just be careful..I forgot to put the tinfoil on at the end of baking time and the tops of my rolls got singed a bit.) Just follow the directions below.

Cranberry Orange Pull Apart

12 Rhodes Orange Rolls (or cinnamon), thawed but still cold
1 small package of dried instant vanilla pudding
1/4 cup dried cranberries
1 orange rind, grated
1/2 cup butter melted
1/2 orange, squeezed
cream cheese frosting is included with the rolls

Cut rolls in half and roll in dried pudding mix. Arrange, alternately with cranberries and orange rind in large Bundt pan that has been sprayed with cooking oil. Sprinkle remaining pudding over rolls. Pour melted butter over top. Cover with plastic wrap and let rise until double in size. Remove wrap and bake at 350 degrees for 30-35 minutes. During the last 15 minutes cover with tin foil to avoid burning on the top. Immediately invert into a platter. Add orange juice to cream cheese frosting and drizzle over top.

Crock Pot Cream Chicken

2011-05-03T13:52:00.003-06:00

I think this is a recipe that everyone owns in some form or another. I have a few different versions of it myself. It is so delicious.You can serve it on rice or noodles but I prefer serving it over steamed broccoli.

This recipe is perfect for days when you know you have zero time to cook but want a nice dinner. You can throw the chicken breasts in the pot while they are frozen and a few hours later you have a nice meal.

Crock Pot Cream Chicken

4-6 chicken breasts
1 can cream of chicken soup
1 can cream of mushroom soup
8 oz cream cheese
1 packet of dried Italian dressing mix

Place all ingredients in a crock pot and simmer on high for 3-4 hours.

Best Ever Taco Meat

2011-05-03T13:06:00.004-06:00

I found this recipe in my mom's ward cookbook. I added 5 additional ingredients and I really do think this is now the best taco meat ever! Put it on tacos, burritos, nachos, enchiladas, or quesadillas.

Best Ever Taco Meat

1-2 lbs ground beef or turkey
1 bottle La Victoria mild green taco sauce
1 can tomato soup
1 medium onion
1/2 tsp chili powder
1/2 tsp cumin powder
1/2 tsp garlic
1/4 tsp salt
2 Tbsp brown sugar

Brown hamburger and diced onion. Mix in soup, sauce and remaining ingredients. Let simmer until desired
thickness. Enjoy!

Citrus Splash Crab Salad

2011-04-26T21:50:00.006-06:00

This is perfect for a light spring supper. I love fresh salads that burst with flavor and this does just that. I created it on a whim and it was definitely blog worthy.

The crab has a a juicy sweetness that compliments the citrus very well. Next time I might add some marinated artichoke hearts! Serve it with a warm loaf of sour dough cheese bread.

Citrus Splash Crab Salad

1 pkg flaked imitation crab meat
3 cups baby spinach leaves
3 sliced green onions
1/2 cup sliced mushrooms
1/2 cup shredded Parmesan cheese
1/2 Tbsp grated lemon zest
juice from 1 large fresh lemon
3 Tbsp Mayo (made with olive oil)
1/4 tsp garlic powder
1/2 tsp dried basil
1/2 tsp dried oregano
1/4 tsp salt

In a large salad bowl toss crab, mayo, 1/2 of lemon juice, garlic powder, basil, and oregano together. Add spinach, onions mushrooms and cheese. Toss well. Add remaining lemon juice, lemon zest and salt. Toss and chill or serve right away. Serve it with a warm loaf of sour dough cheese bread.

Yummy Tip for the Week

2011-04-17T18:07:00.005-06:00

I bought these new Fire Roasted Chipotle Tostito Artisan chips. They have zero trans fat and are made with all natural ingredients. Try them as a taco salad with fresh spring salad, fresh peach mango salsa (sold in the deli), your favorite taco meat or grilled chicken, guacamole, cheddar cheese, onions and cilantro vinaigrette.

Sweet Cilantro Vinaigrette

1/4 cup of non fat plain yogurt
1/2 cup lemon juice
1/4 cup canola oil
1/4 tsp fresh minced garlic
1/4 tsp paprika
1/2 tsp cumin
1/2 tsp dry mustard
1 Tbsp honey
1/2 Tbsp fresh cilantro
salt & pepper to taste

Combine ingredients in food processor and blend until creamy. Chill for 2 hours and serve.

Tin Foil Dinners

2011-04-17T17:55:00.002-06:00

I love doing this with fish, chicken and fresh veggies. It's quick, easy, zero clean up and it steams the the food to perfection. The fish is flaky and juicy, no oil needed. However you can also just do veggies and coat them in olive oil, garlic, salt and herbs before putting in the tin foil.

I love to take salmon, onions, fresh tomatoes, dill and lemon pepper and bake at 375 degrees for 2o-25 minutes. Be sure to wrap the tin foil loosely. Do not seal it all the way. Leave an opening in the top for steam to exit. It should look like a bag that is partially closed.

For picky eaters it's fun to create a buffet of fresh veggies, spices and toppings. Let everyone put what they want in their dinner. It's fun and they will enjoy it even more.

White Velvet Bean Dip

2011-04-17T17:05:00.008-06:00

Mmmm this is so satisfying. It's great with wheat crackers, tortilla, corn chips or sweet red bell peppers.

Try spreading this on baguette slices and topping with cheese for a delicious oven melt.

White Velvet Bean Dip

1 can (15 ounces) white (cannellini) beans, rinsed and drained
8 garlic cloves, roasted
2 tablespoons olive oil
2 tablespoons lemon juice
pinch of salt

In a blender or food processor, add the beans, roasted garlic, olive oil, lemon juice and salt. Blend until smooth.

Homemade Wheat Thins

2011-04-17T16:47:00.002-06:00

I really wanted to be able to make crackers from scratch. It's easy to eat a lot of wheat thins in one sitting so at least knowing what is in your wheat thins will help you not feel so guilty eating so many. these taste just as good as the real thing and it is so easy to do. I have a lot of wheat flour and sometimes I need more ideas of how to use it other than just bread, pancakes, waffles and muffins. This is a great way to use it up and I also recommend making a homemade dip. Your kids will really feel special and this will be a treat for them!

Later try adding Italian herbs, cracked pepper or cheese to make gourmet flavored crackers.

Homemade Wheat Thins

1 ¼ cup whole wheat flour
1 ½ Tbsp honey
½ tsp. salt
¼ tsp. paprika
4 Tbsp olive oil
¼ cup water
¼ tsp vanilla extract
salt for topping

Combine the whole wheat flour, sugar, salt and paprika in a medium bowl. Using a pastry blender or two knives, cut the butter thoroughly into the dry mixture until it looks like large crumbs, no bigger than a pea. Combine the water, honey and vanilla in a measuring cup - add to the flour mixture. Mix well until combined and dough forms, but only as long as necessary for the most tender crackers.

Lay parchment paper on your counter. Dust it with flour. Only use one fourth of the dough at a time. Roll the dough as evenly as you can rolling until the dough is as thin as possible without tearing. Use a pizza cutter or sharp knife and cut the dough into squares or triangles, about 1 1/2 inches each. Fork pokes make them look extra authentic.

Transfer parchment paper with cut cracker dough onto a cookie sheet. Sprinkle crackers with salt and bake at 400 degrees for 10-15 minutes. Make sure they are crisp but remember they will harden even more as they cool. Allow them to cool uncovered. You can later store them in a bag to keep them fresh. Enjoy!

Air Whip

2011-04-17T16:31:00.004-06:00

This is something I do when I either don't have whipped cream or we are trying to eat healthy. It tastes so fluffy, airy and light. It's just as pretty as cool whip yet it's so much better for you. I use the pasteurized liquid egg whites just to be safe. If you use regular eggs be sure to rinse them in hot water and clean them before cracking them. Make sure they are fresh and refrigerated. I have used regular eggs before and it turned out just fine. But you never know!

Also...sometimes when I make this I take a muffin pan and and fill each holder with a pretty dollop of this.Then I bake it at 325 degrees for 12-15 minutes. This works best though if you bake it on what you will serving it on like a waffle or pudding etc. As soon as you try to scoop it out of the muffin tin it caves in easily. To keep it pretty and perfect you have to bake it on what you are serving.

Tip: To make it even more stiff you can add 1/2-1 tsp of cream of tartar.

Air Whip

2 cups liquid egg whites
2 tsp honey
1/2 tsp vanilla extract

Beat with egg beaters in high until stiff peaks form. Serve right away or bake as a meringue. If you place int he fridge it generally holds it's stiffness for about 30 minutes. Eventually the tiny air bubbles pop and it turns back into liquid. So serve right away.

Best Banana Pudding

2011-04-08T13:17:00.002-06:00

Mmmm!! This is one of my most favorite Spring/Easter recipes to make. It's a dish where your family will lick the pan clean. My husband isn't a banana fan but he'll eat this any day! It's definitely not heart friendly so be sure to eat super healthy before and after you enjoy this.

Best Banana Pudding

2 bags of Pepperidge Farms Chessman cookies
6-8 bananas sliced
2 cups milk
1 (5 0z) box instant French vanilla pudding
1 (8 oz) pkg of cream cheese softened
1 (14 oz) can sweetened condensed milk
1 (12 oz) cool whip or whipped cream

Line the bottom of a 13X9 inch pan with one bag of cookies. Layer bananas on top. In a bowl combine milk and pudding. Blend until smooth. In another bowl combine cream cheese and condensed milk until smooth. Gently fold whipped cream into cream cheese mixture. Add this mixture to the pudding and mix stir well. Pour over the cookies and bananas. Layer other bag of cookies over the top. Refrigerate 2 hours.