Thursday, December 13, 2007

Sticky M&M Popcorn

Craig and I had this on our first date! We did a big group date type thing and my roommate's mom made this for all of us. It's so yummy but I never got the recipe for it! I finally received a copy that Craig's mom had 6 years after our first date! So better late than never I guess:)
The recipe says the following:

4 poppers of popped corn (salted OR unsalted)

BUT I have no idea what that means!! It's not 4 bags of popcorn, that is WAY too much, so if you know, please explain this!
So what I do is use our air popper and use one scoop of popcorn which ends up making one large bowl full of popcorn. If that makes sense. So this is how I'm going to write the recipe:)
1 large bowl of fresh popped popcorn
1 1/2 cups mini marshmallows (more or less depending on how you like it)
Mix together:
1 cup butter
1 1/3 cups sugar
1/2 cup Karo syrup
**Stir together over medium low heat until it begins to boil; stirring constantly. Then time it for 1 1/2 minutes and remove promptly*** (Do not boil any longer or it will harden as it cools and you'll have one large, hard, ball of popcorn!)
Add 1 teaspoon of vanilla
Pour over popcorn and marshmallows until marshmallows are melted and sticky.
Then Add:
1 1/2 cups M&M (seasonal ones are fun for each holiday)
Mix lightly until it's mixed together. ENJOY!!
Note: This is extremely YUMMY! Sticking to the measurements and times of boiling is what makes this recipe taste the best. Too much or too little of ingredients or boiling time and it won't turn out!

Thursday, December 6, 2007

Hot Wassail

I made this for the Relief Society Christmas party I had at my house tonight and it turned out to be delicious!!! Enjoy!


1 large orange
Whole cloves
12 cups (3 quarts) apple cider
4 cups (1 quart) apricot nectar
1/2 cup fresh lemon juice
6 cinnamon sticks


# Insert cloves into the orange about 1/2" apart. Bake the orange in a 350° oven. After about 30 minutes, remove the orange and puncture it in several places with a fork or an ice pick.

# Place the orange and the remaining ingredients in a large pot and cover it. Bring it to a boil and simmer over low heat for another 30 minutes.

# Transfer to a heat-proof punch bowl or crockpot. Float the orange and cinnamon sticks.

# Serve in heat-proof punch cups. Makes 32 servings.


My favorite spiced drink for the season. It's always a big hit. The measurements aren't exact so feel free to change things up. I will also add a ton of more spices and just put the entire thing in a small crock pot and let it simmer all day making the house smell great.

Apple Juice (I just use a regular size bottle, or make up a can of juice.)
1 lemon sliced
1 orange sliced, plus more for garnish if you're going fancy
5 cloves
2-3 cinnamon sticks

I zest a bit of the lemon and orange before I slice them and put the zest in the juice. Heat on the stove or in a crock pot. Strain out the solids before serving and then garnish with orange slices.

Earthquake Cake


* 1 cup chopped nuts
* 1 cup coconut
* 1 German Chocolate Cake Mix
* 1 stick (1/4 lb.) butter or margarine
* 8 oz cream cheese, softened
* 3 1/2 cups (1 lb) powdered sugar


Grease 9x13 cake pan. Cover bottom of pan with nuts and coconut.

Mix cake as directed on package. Pour cake batter over nuts and coconut.

In a saucepan, mix margarine and cream cheese over medium heat until smooth. Add powdered sugar and mix well. Spoon over the cake batter.

Bake 1 hour at 350 degrees. Cool completely.

Wednesday, December 5, 2007

Taco Seasoning

So, once again, I started making dinner and realized that I was missing one essential ingredient for the recipe I was making: taco seasoning! So, in case anyone else ever encounters the same predicament, here's a recipe that works in place of one of those little packets you would buy at the store:


* 1 Tablespoon chili powder
* 1/4 teaspoon garlic powder
* 1/4 teaspoon onion powder
* 1/4 teaspoon crushed red pepper flakes
* 1/4 teaspoon dried oregano
* 1/2 teaspoon paprika
* 1 1/2 teaspoons ground cumin
* 1 teaspoon sea salt
* 1 teaspoon black pepper


In a small bowl, mix together chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt and pepper. Store in an airtight container.

Taco Soup

I didn't know what to make for dinner tonight, and I found a recipe online that I actually had all the ingredients for without having to run to the store!! Here it is:


  • 2 pounds ground beef
  • 1 large onion, chopped
  • 1 can pinto beans
  • 1 can whole kernel corn ,drained
  • 1 can stewed tomatoes - Mexican style
  • 1 can Rotel tomatoes
  • 1 pkg. taco seasoning mix -(opt.)
  • 1 pkg. original hidden valley ranch dressing(dry)
  • 2 1/2 cups water or more, to make soup broth


Brown ground beef and onions in a large pan, drain off fat. Add remaining ingredients and simmer for an hour or so.

*Note: I've added a recipe for taco seasoning under Misc. in case you find yourself without one of those little packets you buy at the store. Enjoy!!!

Friday, November 30, 2007

Picnic Brownies

My sister says these are the best brownies ever! I think they are really good, but the symphony bars are still my favorite. If you are wanting something different, these are definitely worth a try. She got this recipe out of the Lion House cookbook! Yum

- 4 ounces baking chocolate (or 3 T baking cocoa & 1 T veg shortening/oil = 1 oz baking chocolate)
- 1 cup butter
- 2 cups sugar
- 2 teaspoons vanilla
-1 teaspoon salt
- 4 eggs
- 1 3/4 cups flour
- 2/3 cup walnuts, pecans, or almonds, chopped
-1 cup chocolate chips

Grease two 9-inch round pans. In top of double boiler or microwave-safe bowl, melt chocolate and butter. In medium bowl, mix sugar, vanilla, and salt; add to melted chocolate mixture and blend well. Add eggs, one at a time, beating well after each addition. Add flour and mix well. Divide batter equally into prepared pans. Spread evenly and sprinkle top of each with chopped nuts and chocolate chips. Bake at 350 degrees for 25 minutes. (Do not overbake.) Allow to cool completely before cutting. Run a think knife between pan and brownies and turn upside down. You may need to shake hard to release brownies from pan. With knife that is longer than brownies are wide, cut brownies by pressing knife straight down through brownies; cut into 8 pie-shaped pieces. Makes 16- 24 brownies.

Rocky Mountain Cookies

These cookies are Fabulous!!!

1 c sugar
1 c brown sugar
1 c butter
2 eggs
1 tsp vanilla
2 c flour
1 tsp baking soda
¼ tsp salt
½ tsp baking powder
2 cups old-fashioned oats
2 cups Rice Crispies cereal
1 (12 oz) bag chocolate chips

In a large bowl cream together sugars and butter. Add eggs and vanilla and beat well. Sift dry ingredients into a separate bowl. Add to mixture. Fold in oats, cereal, and chocolate chips. Drop by table spoons onto a greased baking sheet. Bake a 350 for 10-12 minutes or until very lightly browned. Makes 6 dozen.

Funfetti Cookies

1 pkg. Pillsbury Funfetti Cake Mix
1/3 c oil
2 eggs
½ (15.6 oz) can Pillsbury Funfetti Vanilla Frosting

Directions: Heat oven 350. In Large bowl, combine cake mix, oil, and eggs; stir with spoon until thoroughly moistened. Shape dough into 1 inch balls; place 2 inches apart on ungreased cookie sheets. With bottom of glass dipped in flour, flatten to ¼-inch thickness. Bake at 375 for 6-8 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets.

Spread frosting over warm cookies. Immediately sprinkle each with candy bits from frosting. Let frosting set before storing. Store in tightly covered container.

Yield – 3 dozen

Chocolate Cherry Drop Cookies

My mom makes these during X-mas time and their one of my favorites!

1 pkg Cherry Chip Supreme Cake Mix
¼ cup flour
¼ cup water
½ cup oil
1 egg
Mix, then add:
1 cup chocolate chips

Drop from a teaspoon onto an un-greased cookie sheet. Bake at 350 for 10-12 minutes until edges of cookies just begin to brown. Cool on cookie sheet for about 1 minute. Remove to rack to cool.

Reeces Peanut Butter Bars

This tastes better then Reeces!

2 sticks of Butter – melted
1 ¾ c. Graham Cracker Crumbs
1 C. Peanut Butter (you can use smooth or crunchy)
2 1/3c. posdered sugar

Mix and pat into a 9x13 pan
11.5 oz bag of milk chocolate chips – melted
Frost over top and let sit or put in fridge

Lemon Bars

Crust: 1 c butter
½ c powdered sugar
2 c flour
Mix well and press into greased 9x13 pan. Bake at 350 for 20 minutes and cool.

Filling: 4 eggs
2 c sugar
¼ c. flour
6 Tbs. lemon juice or the juice of two large lemons
Mix well and pour over cooled crust. Bake at 350 for 20-30 minutes and cool. Sprinkle with powdered sugar.

Chocolate Chip Pudding Cake

1 chocolate cake mix
1 (3 oz) pkg. chocolate instant pudding
1-3/4 Cup milk
2 eggs

Mix then add:
2 cups chocolate chips

Bake 50 minutes in bundt pan at 350 degrees. Cool 20 minutes. Invert cake. Sprinkle top with powdered sugar.

Easy Cheescake

1 Graham Cracker Crust
8 oz cream cheese
¼ c sugar
8 oz cool whip
1 can pie filling - optional (strawberry/cherry/blueberry/Peach) - Refrigerate Overnight

Beat Sugar & Cream. Add Cool whip. Beat till Smooth. Pour in Crust. Let sit in fridge.

Banana Pudding

If you or the kids love bananas, you will love this!

For a 9X13 pan:
1 lg pkg Sugar Free – Fat Free – Vanilla Instant Pudding
3 Cups Cold Fat Free Milk
1 t. vanilla
3 Cups Cool Whip (12oz) Divided – 2 for pudding and 1 for top
1 Box Vanilla wafers (you can also use the mini ones)
6 Bananas Sliced (3 for each layer)
½ cup caramel topping (OR 4 T chocolate topping) – ½ small Smuckers bottle

In bowl, combine pudding mix, milk and vanilla. With electric mixer, beat 1-2 minutes or until thickened. Add 2 C whipped topping.

In 9x13 pan, layer wafers on bottom of pan, then top with 3 sliced bananas and ½ the pudding. Drizzle with ½ cup caramel topping. Then layer wafers, 3 more sliced bananas and other ½ of the pudding. Top with remaining 1 cup of cool whip.

Top with 6 crushed cookies. Sprinkle on top of cool whip. Refrigerate

Pear Jello

This make a lot 9x13 pan so either half it or make it for a bigger group.

2 c. (1 lg can pears)
1 lg. lime jello
1 – 8 oz cream cheese
1 cool whip

Drain juice – add water to make 2 cups. Boil. Dissolve jello. Put pears & cream cheese in blender. Mix everything. Partially set. Whip in cool whip. Put in 9x13 pan

Apricot Jello Salad

8 oz can crushed pineapple
13 oz package apricot Jell-O
¾ c sugar
1 jr. size jar of apricot baby food
8 oz pkg. cream cheese (let it set out to soften)
8 oz. cool whip
Chopped pecans

Combine pineapple, Jell-O, and sugar in a pan over low heat: stir until dissolved remove from heat and add cream cheese and baby food
Chill until thick then fold in cool whip
Sprinkle with pecans and chill until set
(I cut the cream cheese into small pieces so it will melt easier)

Cabbage Soup

This is my all time favorite soup. It gets better each day after you make it too, so it makes awesome left overs!

1 lb Hamburger Browned
½ head Cabbage sliced thin
1 small onion, diced
½ c. celery (2 sticks) – or Sometimes I use 1-2 cups of Frozen mixed vegetables
- Brown Everything
- Add 2 C water and Simmer everything for 15 minutes
- Add everything to soup pot on stove & Add:
2 Cans Ranch Style Beans
1 Bottle Stewed Tomatoes – blended barely (or you can use diced)
1 t. salt & pepper ¼ tsp
- Cook on low for 30 minutes

Cornbread Cake

I still can't decide if this is more like cake or cornbread, but it is GOOD!!!

1 pkg yellow cake mix
2 Jiffy Cornbread mixes
4-5 eggs
1-1/2 cup milk
½ cup water

Put all 3 mixes in a bowl. Make a hole in the center. Put milk & eggs in hole. Stir with fork ‘til moistened. Pour in greased 9 x 13” pan. Bake 350 degrees for 30-40 minutes. Don’t over bake. Brush top with real butter.

Chicken Hot Pocket

I love crescent rolls and this is just another yummy recipe you can do with them!

1 c chopped chicken (baked in foil)
½ c. broccoli or celery, chopped
2 oz cheddar cheese, grated
¼ c. mayo
1/8 tsp salt
1 pkg crescent rolls
1 T almonds

Mix all ingredients together
Lay 4 rolls on pan, spoon ingredients on top. Cover with remaining rolls. Close with fork around edge. Bake @ 375 for 25-28 minutes.

Chicken Breast Supreme

This is Paul's recipe and it's great! It's my favorite dish he makes.

1 Tbsp butter 1 can cr of chicken soup
4 chicken breasts ¼ c. water
¼ c. green onion, chopped pepper
1 c. Swiss cheese, shredded
(I use about 3-4 slices of swiss cheese instead of buying a big block)

Melt butter in skillet. Brown chicken on both sides. (or just boil chicken and cut it up in small pieces then....) Add onion, stir in soup diluted with water. Season w/ pepper. Reduce heat, simmer covered for 20 minutes. Remove chicken to plates. Add cheese to sauce remaining in skillet, stir until melted. Pour sauce over chicken & garnish with green onions. Serve over rice.

Chicken Alfredo

This recipe is great! I searched a long time for good chicken alfredo recipe and I absolutely love this one!

6 oz dried bow tie pasta (1/2 bag)
2 Tbs. olive oil or butter
½ lb chicken tenders or boneless skinless chicken breasts (app 2) cut in strips
2 green onions, chopped
1 Tbs. Butter
1 Tbs fresh or 1 tsp dried thyme
½ Tbs garlic powder
2 Cups Heavy Cream (sm container)
¾ c grated Parmesan or Roman cheese
½ tsp salt
½ tsp pepper
1/8 cup toasted pine nuts (optional)

Cook pasta according to package directions. Drain and set aside. In a large skillet heat olive oil or butter over medium heat. Add chicken and stir-fry about 5 minutes or unitl cooked through. In a separate pan sauté green onions in 1 tablespoon butter until tender. Add thyme, and sautéed onion to chicken. Add garlic powder, cream, cheese, salt and pepper. Simmer about 30 minutes, stirring occasionally, until chicken in cooked and tender. Serve over pasta. Top with pine nuts. Makes 4 servings.

Sloppy Joes

I don't like Sloppy Joes much, but I really like this recipe.

1 pound lean ground beef
1/4 cup chopped onion
1/4 cup chopped green bell pepper
1/2 teaspoon garlic powder
1 teaspoon prepared yellow mustard
3/4 cup ketchup
3 teaspoons brown sugar
1 pinch salt to taste
1 pinch ground black pepper to taste

In a medium skillet over medium heat, brown the ground beef, onion, and green pepper; drain off liquids. Stir in the garlic powder, mustard, ketchup, and brown sugar; mix thoroughly. Reduce heat, and simmer for 30 minutes. Season with salt and pepper.

Mexican Casserole

Very fast and easy!

1 lb ground beef
1 can tomato soup
1 c. salsa
½ c. milk
8 corn tortillas (cut in 1 inch pieces)
½ - 1 c. cheese

Optional - Kidney beans, black beans, olives

Brown beef and drain. Add and mix together: soup, salsa, milk, tortillas and ½ c cheese. Put in 9x9 pan and sprinkle with ½ c. cheese. Cover with foil and bake 400 for 30 minutes.

Italian Pizza Calzones w Crescent Rolls

Paul and I love this recipe! It is one of his favorites! Again it's very healthy!

1/2 pound Italian sausage
2 cups leftover spaghetti sauce
1 cup fresh mushrooms -- sliced
1/2 cup green pepper -- chopped
1/2 cup onion -- chopped
2 packages refrigerated crescent rolls
1 egg -- beaten
1 tablespoon water
1 cup mozzarella cheese -- shredded

Preheat oven to 350 F. In large skillet, brown sausage, pour off fat. Add 3/4 cup pasta sauce, mushrooms, green pepper and onion. Simmer uncovered for 10 minutes. Meanwhile, unroll crescent dough and separate into 8 rectangles. Firmly press perforations together and flatten slightly. In a small bowl mix egg and water, brush on dough edges. Stir cheese into meat mixture. Spoon equal amounts of meat mixture onto half of each rectangle to within 1/2 inch of edges. Fold dough over filling. Press to seal edges. Arrange on baking sheet; brush with egg mixture. Bake 15 minutes or until golden brown. Heat remaining pasta sauce; serve with calzones. Refrigerate leftovers.


This is Rachel's recipe, but I love making it! It's a favorite with the young women and something fun to make!

Crust: 1 pkg dry yeast or 1 Tbsp
1 tsp sugar
2 Tbs. olive oil
1 c hot water
1 tsp. salt
2 ½ c. flour

Dissolve yeast in water. Stir in rest of ingredients and knead dough. Allow dough to rise 10-20 minutes. Grease cookie sheet. Divide dough into 4 balls. Make each ball into a flat round disk.

Spread tomato/pizza sauce on dough, making the edges uncovered. Put your toppings on (Mozzarrella cheese, hamburger meat, tomatoes, olive, pepperoni, etc.) Pile the toppings on high in the center of dough. Bring up 4 sides/corners to middle or fold like a pizza pocket or burrito. Bake at 425 for 10 mintues. Then pull out and put butter all over the top of the calzone. Bake for another 5-10 mintues ‘til golden brown. Heat sauce to dip calzone in.

Mountain Pancakes

My Aunt made these and it was really neat to see the mountains and they were pretty good.

8 eggs
1 c milk
1 c flour

Put flour in bowl, add milk slowly (so it won’t lump). In another bowl, beat the eggs. Add to mixture. Put pan in oven with ½ cube of butter – let melt. Pour mixture in pan. Bake at 425 until golden brown – puffed up. (Better in glass pan). Add syrup.

Sherbet 7-up

This is a great drink for a party or big group!

1 Liter gingerale
2 – 2 Liter 7-up
1 Gallon Sherbet

Put in a big punch bowl and enjoy!!!

Chili Con Queso

This is a good recipe if you want to make your own queso!!!

½ c chopped onions
1 T oil
1 T flour
1 c. milk
½ lb. Velveeta cubed
2 sm cans chopped green chili peppers

In skillet sauté onions in oil. Add flour and blend. Gradually add milk and heat until smooth. Add cheese and drained chili peppers. Blend until heated and thick.
If you want it thicker you can increase the flour a little or add a little less milk. This is great with Fritos or chips.

Black Bean & Corn Salad

This Recipe is Great! I love it! I actually stole it from Chrissy!

2 - 15 oz cans black beans (rinsed)
1 1/2 cups frozen corn kernels
1/2 cup chopped cilantro
1 avocado
2 tomatoes diced
6 green onions sliced

Combine ingredients in large bowl and Add:
1/3 cup fresh lime juice and
1/2 cup olive oil.
1 clove minced garlic.
1 tsp salt and
1/8 tsp cayenne.

I usually put 2 small avocados and only 1 tomato- just my preference. I also usually reduce the olive oil to 1/3 cup.

Andes Mint Cookies

*No Substitutes

1c. softened butter
1c. sugar
1/2 c. brown sugar
Cream these ingredients.

2 eggs
1 tsp. vanilla

Add eggs one at a time. Stir in vanilla. Sift the next few dry ingredients together.

3 c. flour
1 tsp. baking powder
1/2 tsp. salt

65 Andes Mints

Stir in dry ingredients until mixed well. Cover dough and refrigerate for 2 hrs. Take dough out of the refridgerator. Take 1 tablespoon of dough, flatten it out and place a mint in the middle of the dough. Wrap dough around the mint until the mint is cover and the dough looks like a small brick. Place on an ungreased cookie sheet. Bake @ 375 degrees for 10-12 min. After making all of the cookies, melt the rest of the mints in a saucepan and drizzle over the cookies.

Wednesday, November 28, 2007

Asparagus Rolls

25 fresh asparagus spears
Salt to taste
25 thin slices white bread
8 ounces cream cheese, softened
3 ounces blue cheese, softened
1 egg
3/4 butter, melted

Preheat oven to 400 degrees

In a large skillet, bring enough water to boil to barely cover asparagus. Trim spears to same length as bread slices and place in skillet. Sprinkle with salt and partially cover with a lid. Boil gently until lower parts of stalks are barely fork-tender (about 3-5 minutes depending on age of asparagus). Drain immediately and rinse in cold water until cooking process has ended.

Remove crusts from bread and flatten slices with a rolling pin. Combine cheeses and egg with an electric beater. Spread mixture evenly over bread slices. Place an asparagus spear on each one and roll up. Dip in melted butter to coat all sides. Place on a cookie sheet and freeze until ready to bake.

Cut rolls into thirds and bake still frozen, for 15 minutes or until lightly browned. Serve immediately.

Tuesday, November 27, 2007

Ginger Bread Pancakes with Egg Nog Syrup

3 c. Krusteez Pancake mix
2 tsp. ground ginger
1 tsp. ground cinnamon
1/2 tsp. ground cloves
3/4 c. white chocolate chips (optional)

Mix dry ingredients and stir in 2 1/2 c. of water. Pour onto a hot greased griddle, browning on both sides and serve with desired syrup.

Egg Nog Syrup

1/2 c. butter
1/2 c. egg nog
1 c. sugar

Melt butter and sugar in a saucepan and stir until it gets hot. Add egg nog and stir until boiling. Remove from heat and add 1/2 tsp. of baking soda for frothiness.

Sunday, November 18, 2007

Spicy Nacho Bake

This turned out really good. It even made great leftovers.

1 lb ground beef
1 lg onion, chopped
1 lg green pepper, chopped
1 can (28 oz) diced tomatoes, undrained
1 can (15 ½ oz) hot chili beans
1 can (15 oz) black beans, rinsed and drained
1 can (11 oz) whole kernel corn, drained
1 can (8 oz) tomato sauce
1 envelope taco seasoning
1 pkg (13 oz) spicy nacho tortilla chips
2 cups (8 oz) shredded cheddar cheese

In a large kettle, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in the tomatoes, beans, corn, tomato sauce and taco seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes (mixture will be thin).

In a greased 9x13 pan, layer 5 cups of chips and 4-2/3 c of meat mixture. Prepeat layers. Top each with 4 cups of chips and 2 cups of cheese. Bake, uncovered, at 350 for 20-25 minutes or until golden brown. (15 servings)

Pizza Casserole

This makes a lot, so I usually half it or make it all and either freeze it or give it to someone.

3 C uncooked spiral pasta
2 lbs ground beef
1 medium onion, chopped
2 cans (8 oz each) mushroom stems and pieces, drained
1 can (15 oz) tomato Sauce
1 jar (14 oz) pizza sauce
1 can (6 oz) tomato paste
½ tsp sugar
½ tsp garlic powder
½ tsp onion powder
½ tsp dried oregano
3-4 c (16 oz) shredded mozzarella cheese, divided
1 pkg (3 ½ oz) sliced pepperoni
½ c grated Parmesan cheese

Cook pasta according to package directions. Meanwhile, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the mushrooms, tomato sauce, pizza sauce, tomato paste, sugar and seasonings. Drain pasta; stir into meat sauce.

Divide half of the mixture between two greased 11in x 7 in x 2 in. baking dishes (or a 9x13 pan and a 9x9 pan); sprinkle each with 1 c of mozzarella cheese. Repeat layers. Top with pepperoni and Parmesan cheese. Cover and bake at 350 for 20 minutes. Uncover; bake 10-15 minutes longer or until heated through.

Thursday, November 15, 2007

Garlic Mashed Potatoes with Green Chilies and Carrots

A little fattening, but what isn't this holiday, deal with it. I could eat these all day long, they are that good. Honestly I make these every year for thanksgiving, because I like basic recipes with a twist, especially during the holidays.

2lbs. russet potatoes, peeled, if desired and quartered
1 1/2 red potatoes, peeled, if desired, and quartered
3 large carrots, peeled and cut into 3/4 inch pieces
1 tablespoon of minced garlic
1 3 oz. package of cream cheese, softened
1/2 c. sour cream
1/3 c. milk
1 4-oz. can chopped green chilies, drained
1 tsp. salt
2-3 Tbsp. butter, divided
1 dash of Tabasco Sauce

In a large stock pot, boil potatoes and carrots until they are tender when pierced with a fork. Drain and beat with electric mixer or hand masher until well mashed. Add garlic, cream cheese, sour cream, milk, green chilies, salt, 2 tsp. butter, and Tabasco sauce. Beat until smooth and fluffy (there will be chunks of carrots in the mixture.)

Serve immediately or transfer to prepared pan and dot with the remaining 1 tbsp. of butter. Cover with foil. (May be prepared to this point several hours in advance and chilled.) Preheat oven to 350 degrees and bake 30 min. Remove foil and continue baking 25 minutes or until heated thoroughly.

Low-Fat Rosemary Mashed Potatoes

8 servings
2/3 cup no-salt, fat-free chicken or vegetable broth
2 tablespoons fresh rosemary, chopped
6 large baking potatoes, preferably russet, peeled and cut into
1-inch pieces
1/3 cup fat-free sour cream, at room temperature, or
1/3 cup fat-free evaporated milk
2 teaspoons Dijon mustard
1/2 teaspoon salt
Sweet paprika or freshly ground black pepper, to taste
1. Place the broth and rosemary in a small saucepan set over high
heat. Bring the mixture to a simmer, cover, remove from heat,
and set aside.
2. Place the potatoes in a large saucepan and cover with cool water
to a depth of 2 inches. Bring to a boil over high heat. Partially
cover, reduce the heat to medium-low, and simmer until potatoes
are tender, about 15 minutes. Drain.
3. Place the potatoes in a large bowl and mash with a potato
masher or an electric mixer at medium speed. Beat in the rosemary
and broth mixture, then beat in the sour cream or evaporated
milk, mustard, and salt. Spoon into a medium bowl and
garnish with the paprika or ground black pepper before serving.

Tuesday, November 13, 2007

Slow Cooker Cranberry Pork

1 boneless rolled pork loin roast (3-4 lbs.) halved.
2 Tbsp. Vegetable oil
1 can (16 oz.) whole-berry cranberry sauce
¾ c sugar
¾ c cranberry juice
1 tsp. Ground mustard
1 tsp pepper
¼ tsp ground cloves
¼ c cornstarch
¼ c cold water
Salt to taste

In a dutch oven, brown roast in oil on all sides over medium-high heat.
Transfer to a 5 quart slow cooker.

Combine the cranberry sauce, sugar, cranberry juice, mustard, pepper and cloves; pour over roast.

Cover and cook on low for 7-8 hours. Remove roast and keep warm.

In a saucepan combine cornstarch and water and salt until smooth.

Stir in cooking juices. Bring to boil. Cook and stir until thickened. (About two minutes)
Serve with roast.

Note: Trim the fat off your roast and this is very lean and healthy. Cloves are the secret to success. This dish is great because you can cook it all day in the crockpot while company is over, and have a delicious main dish that seems like it took a lot of work.

**This is Lisa Hill's recipe. She use to be in the Leon Valley ward in TX

Vegetable Pizza

2 pkg. Pillsbury crescent rolls (16 rolls)
-- Spread evenly on the bottom of a jellyroll pan and cook according to package directions. Cool completely!

2 (8 oz) pkg. cream cheese
¾ c. mayonnaise
2 Tbs. onion
1 tsp. dill weed
Dash of celery salt (optional)

1. Cream the above ingredients together and spread on cooled crust.
2. Top with fresh cut vegetables of choice. I use green & red pepper, broccoli, cauliflower, green onion, tomato, and black olives.
3. Refrigerate any leftovers.

Note: The more “colors” of vegetables you use the more eye appealing it is.

Bacon & Potato Salad

Small bag russet potatoes (about 15)
4 eggs, hard boiled
1 lb. bacon; very crispy (keep the grease)
2 big Tbs. mayonnaise
1 big Tbs. miracle whip
Tiny quirt of mustard
White pepper, to taste

Boil potatoes with skin on in salt water until soft but slightly hard

While potatoes are boiling, cook bacon and boil eggs

Peel potatoes and cut into small chunks

Pour bacon grease over potatoes and mix until desired consistency

Mix together miracle whip, mayonnaise and mustard; add to potatoes

Add white pepper to taste

Crumble bacon and chop eggs over top and lightly mix

**This is Nicki Norman's recipe. I have yet to make it as good as she did. Well, actually I believe it was always Mike that cooked. Her husband was the best cook! Anyway, it's really good!

Lion House Ranch Chicken

¾ c. cornflakes, crushed
¾ c. grated Parmesan cheese (I use Romano instead!)
1 pkg. ranch salad dressing mix
8 boneless, skinless chicken breast halves
½ c. butter or margarine, melted

1. In a shallow bowl, combine the cornflakes, Parmesan cheese, and salad dressing mix.
2. Dip chicken in melted butter, and then roll in cornflake mixture to coat.
3. Place chicken breasts in a greased 9 x 13-inch baking dish.
4. Bake, uncovered, at 350º for 45 minutes or until chicken juices run clear.

Makes 8 servings.

This is my sister, Tanya's, recipe. This is the best chicken ever. I've had a lot of requests for this recipe. It's SO easy to make and double. This is usually what I make if I need to bring someone a meal.

Reuben Sandwiches

1 bag of rye bread
½ lb. pastrami
½ lb. corned beef (or use one pound of one kind of meat)
Swiss cheese
Miracle Whip
Thousand Island

1. Heat a large skillet or electric fry pan.
2. For each sandwich spread miracle whip and thousand island on bread.
3. Top with Swiss cheese, meat and sauerkraut.
4. Butter outside of bread and place in pan.
5. Heat through or until cheese is melted.

Makes est. 4 sandwiches

Heavenly Chicken Salad Sandwiches

3 chicken breasts; cooked and cubed
2-3 c. red or green grapes
1 small can mandarin oranges; drained (reserve juice)
½ - 1 c. cashews
½ - 1 c. celery
1 bunch scallions
-- Mix together in large bowl then add sauce.

½ c. mayo
1 Tbs. Dijon mustard
Mandarin orange juice (In this case LESS is more! ONLY add desired amount; keep in mind that once everything is combined, it will be even runnier.)

1. Mix sauce together and pour over other ingredients.
2. Serve on croissant sandwich rolls.

**I got this recipe from my friend Karma Nuttall who use to be my manager at Brent Brown Dodge from 2001-2003. It really is the best chicken salad I've had.

Russian Apricot Chicken

1 small bottle Russian dressing
1 small jar Apricot jam
4-5 chicken breasts; thawed

1. Mix dressing and jam together.
2. Marinate chicken for several hours in mixture.
3. Cook in a large skillet until chicken is done and mixture has thicken slightly.

**Craig made this for me on one of our very first dates. It was so good I had to marry him and keep the recipe. To this day, he stills makes it better than me.

Hawaiian Meatballs

Meatballs: (make these or buy the "homestyle" meatballs from the store)
1 ½ lbs. ground beef
2/3 c. cracker crumbs or bread
½ c. chopped onion
2/3 c. evaporated milk
1 tsp. season salt
1/3 c. flour
3 Tbs. shortening

1. Combine first 5 ingredients. Mix lightly but thoroughly. Shape meat mix into 30 balls. Roll in flour.
2. Brown meatballs in shortening or broil them for about 10 minutes. Drain excess fat.
3. Meanwhile prepare sweet-n-sour sauce. Pour over meatballs and simmer covered for 15-20 minutes.

Sweet-n-Sour Sauce:
1 can (13 ½ oz) pineapple chunks
2 Tbs. cornstarch
½ c. vinegar
½ c. brown sugar
2 Tbs. soy sauce
2 Tbs. lemon juice
1 c. coarsely chopped green peppers.
1 Tbs. chopped pimentos (optional)

1. Drain pineapple chunks. Reserve juice. Measure juice; add enough water to make 1 c. of liquid.
2. Blend together pineapple liquid and cornstarch until smooth. Stir in next 4 ingredients.
3. Cook until thickened and clear.
4. Add pineapple chunks, green peppers, and pimentos. Mix well. Simmer for 15 minutes.
5. Serve over cooked rice. Makes about 6 servings.

*My mom has had this recipes since 1980! So, it must be good to be in our family recipes for that long! They can be either a main dish or just keep the meatballs in the crockpot with the sauce and use as an appetizer too.

Sunday Baked Ham

1 (6 ½ -7lb) low sodium, smoked, fully-cooked ham (Do NOT use spiral cut! or it won't turn out)
40 whole cloves (yeah, it's a lot of cloves but it tastes so yummy!)
Vegetable spray
¼ c. firmly packed brown sugar
¼ c. honey
3 Tbs. unsweetened pineapple juice
½ tsp. dry mustard

Trim fat and rind from ham. Score outside in diamond pattern and stud with cloves.
Place ham on a rack coated with cooking spray and place rack in roasting pan.

Combine sugar and remaining 3 ingredients in a small saucepan. Stir well bringing it to a boil. Cook 1 minute more then remove from heat; let cool.

Brush over ham and bake at 425º for 5 minutes.

Reduce heat to 325º and bake 1 additional hour, basting ham with sugar mixture every 15 minutes.

Let stand for 15 minutes before slicing

Serves est. 23 people

I got this recipe from our friends Jason & Dayna Bangerter who use to be our upstairs neighbors in our Provo, UT. apartment. It is SO yummy!! I can't wait to make it this year for Christmas.

Saturday, November 10, 2007

Gingerbread Waffles and Eggnog Syrup

Perfect for Christmas morning!

Gingerbread Waffles
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon ground ginger
3/4 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
1/8 teaspoon ground cloves
1/3 cup packed brown sugar
1 egg, separated
3/4 cup buttermilk (may substitute regular milk if necessary)
1/4 cup molasses (may substitute maple syrup if desired)
3 tablespoons butter, melted
1/8 teaspoon cream of tartar

Gather 3 bowls: 1 large, 1 medium and 1 small. Preheat waffle iron.

In the large bowl, combine the first seven ingredients (flour through cloves); blend thoroughly.

In the medium-sized bowl, mix brown sugar and egg yolk with an electric mixer until fluffy; add buttermilk, molasses and butter. Stir into the dry ingredients (in larger bowl) until just combined—do not over mix.

In the small bowl, beat the egg white and cream of tartar using an electric mixer until stiff peaks form. Gently fold into the existing batter.

Quickly spoon batter onto a preheated waffle iron. Bake according to manufacturer’s directions, until light golden brown.

Eggnog Syrup
½ c. butter
1 c. sugar
¾ c. eggnog

Melt butter in a medium sized sauce pan over medium-low heat. Mix in sugar until well combined, then mix in the eggnog and bring heat up to medium-high heat. Wisk continually until mixture comes to a boil, remove from heat.

Autumn Turkey Burgers

1/2 c. toasted pecans
1 1/2 lb. ground turkey
2/3 c. crumbled blue cheese
1 tsp. onion powder
1 tsp. garlic salt
1/2 tsp. pepper
hamburger buns

Cranberry mustard:
1/2 c. cranberry sauce
1/3 c. Dijon mustard
1/8 tsp. red pepper flakes
Combine and chill.

Mix half of the pecans and the rest of the ingredients. Form into patties and grill. Top buns with other half of pecans, spinach, turkey burger, and cranberry mustard.

Thanksgiving Yams

I know it says side dish, but this is basically a dessert. This is my home ward Relief Society president's famous recipes.

6 c. canned yams
2/3 c. melted butter
4 eggs
1/2 c. sugar
1 1/2 c. milk
2 tsp. vanilla
1 tsp. salt

Mix all ingredients and put into a greased 9x13 pan.

1 c. pecans
3 TB. flour
1 c. brown sugar
1/3 c. melted butter

Combine and sprinkle on top of yams. Bake at 350 degrees for 30-35 minutes.


This is a Mexican stew/soup that my mom makes every Christmas Eve. She also gives it as a Christmas gifts to friends. Warning: I've tried this recipe and it never turns out as good as Mom's. She has the magic touch!

1 1/2 lb. pork, diced
1 small onion, diced
1/2 tsp. oregano
4 cloves garlic, minced
1 TB. chili powder
1/4 tsp. pepper
1 small can green chiles, diced
1 (29 oz.) can hominy, drained
4 c. chicken broth
1 can (28 oz.) red enchilada sauce

In a big pot combine all ingredients from pork to pepper. Add 1 c. broth and bring to a boil. Cover and simmer on medium heat for 30 minutes. Uncover pot and stir often on medium heat until broth evaporates and meat is browned. Add hominy and enough broth to cover. Add green chiles and enchilada sauce. Continue to cook on low for 1 hour or until meat is tender. Serve with shredded cheese and tortillas.

Cranberry Pecan Stuffing

1 c. dried cranberries
1/4 c. butter
1 onion, finely chopped
2 cloves garlic, chopped
2 ribs celery, chopped
2 1 lb. bags cornbread stuffing mix
1/2 c. fresh parsley, chopped
1 c. pecans, toasted
2 eggs
1 quart chicken broth

Pour 2 c. of boiling water over cranberries and soak for 30 minutes. Do not drain. Melt butter over medium-high heat. Add onion, garlic, celery, and cook for 10 minutes. Combine stuffing mix, onion mixture, parsley, pecans, cranberries and their soaking liquids. Beat eggs with broth and pour over stuffing mixture. Mix until combined. Cover and bake at 350 degrees for 40 minutes.

French Hot Chocolate

This is my mother-in-law's recipe. It's the only hot chocolate I like

2-3 squares baking chocolate
1/2 c. cold water
1/2 tsp. salt
3/4 c. sugar
1 c. whipping cream
1 tsp. vanilla

Combine chocolate with water and cook over low heat unitl smooth and thick, stirring constantly. Add salt and sugar and boil for 5 minutes. While cooling, whip cream. When mixture is cool, fold in whipped cream. Warm desired amount of milk and spoon in desired amount of chocolate mixture (about 1 tablespoon of chocoalte for 1 cup of milk).

Pumpkin Casserole

This tastes a little bit like sweet potato casserole, but not as sweet.

2 c. pumpkin
1 c. evaporated milk
1 c. sugar
1/2 c. self-rising flour
2 eggs
1 tsp. vanilla
1/2 c. butter, melted
1/8 tsp. cinnamon

Combine all ingredients and spoon into a casserole dish. Bake at 350 degrees for 1 hour.

Pumpkin Fudge

3 c. sugar
3/4 c. melted butter
2/3 c. evaporated milk
1/2 c. canned pumpkin
2 TB. corn syrup
1 tsp. pumpkin spice
1 package (12 oz.) white chocolate chips
1 jar (7 oz.) marshmallow cream
1 c. chopped pecans
1 tsp. vanilla

Stir together all ingredients from sugar to pumpkin spice over medium-high heat. Cook, stirring constantly until mixture boils and read 234 degrees on candy thermometer. Remove from heat. Stir in remaining ingredients until white chocolate chips are melted and all are combined. Pour into foil-lined pan. Let stand 2 hours until cool.

Pumpkin Biscuits

4 c. flour
2 1/2 TB. baking powder
2 tsp. salt
2 tsp. ginger
1/2 tsp. cayenne pepper
1 c. butter, chilled
1 1/2 c. pumpkin
1 TB. honey
1/2 c. buttermilk

Combine all the ingredients from the flour to the cayenne pepper. Cut in chilled butter until mixture resembles coarse crumbs. Combine pumpkin and honey. Stir into flour mixture. Add buttermilk and stir until just combined. Turn dough onto floured surface and knead 10 times. Roll out to 3/4 inch thickness and cut. Bake at 400 degrees 25-30 minutes.

Buttermilk Syrup

I can't taste the difference between this syrup and caramel ice cream topping. It tastes like it should be on a dessert!

1/2 c. butter
1/2 c. buttermilk
1/2 tsp. baking soda
1/2 c. sugar*
1 tsp. vanilla

Over medium-high heat in a large saucepan, bring butter, buttermilk and sugar to a boil, stirring constantly. Remove from heat. Add vanilla and soda. Return to medium heat and boil for 2 minutes, stirring constantly. (It will expand and foam up during this stage, so be sure to use a large saucepan to prevent boiling over.)

*We use brown sugar, or 1/4 c. white sugar and 1/4 c. brown sugar to give it more of a caramel flavor.

Pumpkin Pancakes

These are so good with buttermilk syurp!

2 c. flour
3 TB. brown sugar
2 tsp. baking powder
1 tsp. baking soda
1 tsp. allspice
1 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. salt
1 3/4 c. milk
1 c. pumpkin
1 egg
2 TB. vegetable oil
2 TB. vinegar

In one bowl mix all ingredients from the flour to the salt. In a separate bowl mix the milk to the vinegar. Combine both mixtures until just combined. Pour batter on hot griddle to desired pancake size.

Friday, November 9, 2007

Pumpkin Lasagna

12 lasagna noodles, cooked
16 oz. mushrooms, sliced
1/2 tsp. salt
2 TB. olive oil
12 slices bacon, chopped
2 tsp. sage
1 can (15 oz.) pumpkin
3/4 c. half and half
1 tsp. pepper
1 tsp. cider vinegar
1 tsp. salt
1 carton (15 oz.) ricotta cheese
1 1/2 c. mozarella cheese
1 1/2 c. parmesan cheese

Heat 2 Tb. oil over medium heat. Cook mushrooms, 1/2 tsp. salt and bacon until bacon is cooked through. Remove and set aside. To bacon drippings, add onions and sage. Cook until tender. Add pumpkin, halft and half, pepper, vinegar, and 1 tsp. salt. Heat through. In greased 9x13 pan, layer 4 noodles, pumpkin sauce, mushrooms & bacon mixture, ricotta cheese, parmesan, and mozarella. Repeat layers twice. Bake at 400 degrees for 40-45 minutes. Let stand 15 minutes before serving.

Pumpkin Curry Soup

The first time I made this I accidentally used pumpkin pie filling instead of regular pumpkin. Woops! Needless to say it was gross, but it's really good when you have the right ingredients!

2 Tb. butter
1 c. chopped onions
2 cloved of garlic
1 1/2 tsp. curry powder
1/2 tsp. salt
1/4 tsp. pepper
3 c. chicken broth
1 can (15 oz.) pumpkin
1 can (12 oz.) evaporated milk

Melt butter over medium heat. Add onions and garlic and sautee for 3 minutes. Stir in seasonings and cook 1 more minute. Add broth and pumpkin and bring to a boil. Reduce heat to low and stir occasionally for 15 minutes. Stir in evaporated milk. Transfer to blender and blend until smooth.

Monday, November 5, 2007

Sweet Potato Pie

I got this recipe from a friend from Georgia. It is his grandma's recipe and it's awesome! It tastes like pumpkin pie only sweeter.

3 C. mashed sweet potatoes
2 Tlb. butter
2 C. sugar
1 tsp. baking soda
1 tsp. baking powder
1+ tsp. cinnamon
1/4 tsp ground cloves
1/4 tsp. all spice
1/4 tsp. nutmeg
1 C. evaporated milk
3 eggs
1 tsp. vanilla
2 unbaked crust

pre-heat oven to 400 degrees
boil and mash potatoes
combine first 9 ingreadents with eletric mixer untill smooth
add milk, eggs, and vanilla
pour into crust, bake at 400 degrees for 10 minutes
reduce heat to 350 degress and bake for 35 more minutes
let cool compleatly and serve with cool whip or vanilla ice cream


This recipe is from David's grandma. It is light and flaky.

2 C. flour
1 C. shortening
1 tsp. salt

remove 1/3 C. flour add 6 rounded Tbs. of ice water, mix to a past
mix flour, salt and shortening to a course mixture
add past all at once
mix lightly, divide into 2 balls and roll out
makes two bottom crusts

Saturday, November 3, 2007

Sweet Potato Casserole

This dish is so delicious and rich, it could almost serve as dessert for your Thanksgiving dinner. This is not for those looking to have a low-fat holiday meal. This recipe is not exact (it's from a great aunt of my husband's and this is how I received it) and can be altered and will still taste great.

3 cups sweet potatoes (5-6 potatoes), make sure the ends are cut off to avoid the strings
1 cup of sugar
1/2 cup butter softened, can use 1/4 cup if you like
1 tsp. vanilla
2 eggs beaten
Dash of cinnamon
1/3 cup evaporated milk, can use half and half or regular milk

Boil potatoes till tender, mash, then add sugar, butter, eggs (make sure potatoes aren't too hot or the eggs will cook) and milk. Try to keep the lumps at a minimum. Put in a lightly greased casserole dish and put the topping on.


1/3 cup butter softened
1 cup packed brown sugar
1/2 cup flour
1 cup chopped pecans

To make things less messy I put the topping ingredients in a large plastic bag and mix till all combined.

350 degrees for 1 hour or until center is set.

Happy Thanksgiving!

Pumpkin Waffles

A yummy and autumn-inspired breakfast

1 1/2 cups all purpose flour
3 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon ground ginger
1 pinch salt
2 eggs
1/4 cup firmly packed brown sugar
1 cup canned pumpkin puree
1 2/3 cups milk
4 tablespoons butter, melted and cooled

Mix together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt in large bowl.
In a second bowl, add eggs, sugar, pumpkin, milk and butter; beat well.
Gently fold in the flour mixture.
Cook according to your waffle iron directions.

I do these in my belgian waffle iron and it uses about a cup of batter and takes 4-5 minutes to bake. They come out a nice deep golden brown.
These are great with a little bit of syrup. They're also good with honey butter.

French Toast with Raspberry Sauce

This is Christmas morning breakfast at our house. It's delicious and looks gorgeous.

4 croissants
8 ounces cream cheese
2 T raspberry jam
4 eggs beaten
4 T milk
Dash of salt
1 t nutmeg
1 bag frozen raspberries, for sauce

Slice croissants in half, lengthwise. Blend cream cheese and jam. Spread mixture on inside of croissants, and put croissants back together.
Mix eggs, milk, salt and nutmeg. Dip croissants in batter and fry.
Puree raspberries in blender. Strain out seeds.
Pour raspberry sauce on plate and top with croissant.

serves 4

Friday, November 2, 2007

Easiest Pumpkin Chocolate Chip Cookies

This truly is the easiest recipe and it is just as delicious as a much more detailed one that I usually make every fall.

1 box spice cake mix (just use the powder, you don't make up the cake mix)
1 bag chocolate chips (I'm the biggest chocolate fan, but I actually prefer a smaller amount of chocolate for this recipe and so I just use about 1 cup of chocolate chips--but it's whatever you want. And of course I prefer milk chocolate as opposed to semi-sweet.)
1 15 oz can pureed pumpkin
1 1/2 tsp cinnamon

Mix together and drop by spoonfulls onto greased cookie sheet. Bake 8-10 minutes in 400 degree oven.


Saturday, October 27, 2007

Gyoza (aka potstickers?)

As many of you know, my family's ancestry goes back to Japan. So, we always have a big New Year's Day dinner with lots of family and friends. This is one of the dishes we sometimes serve.

Gyoza (I think they're like potstickers?)

1.5 lbs ground pork
1 head cabbage
8 green onions, finely chopped
8-9 cloves garlic, finely chopped
1/4 cup cornstarch
1/2 cup soy sauce
dash salt
3 pkgs. gyoza wrappers

white vinegar
soy sauce
chili oil

1. Grate cabbage and squeeze out excess water.
2. Combine ground pork, cabbage, green onions, garlic, cornstarch, soy sauce, and salt. Mix well.
3. Place about 1 tsp. filling in each wrapper. Moison half the wrapper with water and press edges to stick. Crimp edges.
4. Pour about 1 T. vegetable oil and 1/2 tsp. sesame oil in a frying pan. cook gyoza for a few minutes until browned on both sides. Add 1/4 cup water to pan and quickly cover pan and steam until the water is gone. (This helps make them both crispy on the edges, and softer in the middle as well as adds to the flavor.)

Serve with sauce and enjoy!

Notes: Some people include fresh ginger roots in the gyoza. I've never tried it, but it could be good!

Won Tons

This is another Chinese dish for Chinese New Year.

1 lb ground pork
4 green onions, chopped
8 dry shiitake mushrooms
1 small can water chestnuts
1 package won ton wrappers
vegetable oil to deep fry

3 T. cornstarch
4 tsp. soy sauce
1 T. sesame oil
2 tsp. oyster sauce

1. Soak mushrooms in warm water for about 30 minutes. Sqeeze out water and chop into small pieces. Drain liquid from water chestnuts and finely chop.
2. Combine the ground pork, green onions, mushrooms, and water chestnuts with seasoning ingredients. Place a teaspoon of mixture in center of won ton wrapper. Moisten sides of wrapper with water and fold into triangles, rectangles, or any way you desire. Keep folded won tons under a damp paper towel to keep the wrappers from drying out.
3. Deep fry 2-3 minutes at 375 degrees or until golden. Drain on paper towels.

Makes approx. 50 won tons.

Crab Won Tons

During college I would celebrate Chinese New Year with all my Asian friends. We would have a big potluck with traditional and non-traditional (such as Americanized or Hawaiian like) Chinese food. Here is one of the appetizers I made one year.

Crab Won Tons

1 package won ton wrappers (these can be found in the produce section)
1 8 oz. package cream cheese, softened
8 oz. imitation crab, shredded or chopped
2-3 sprigs green onion, schopped

1. In medium sized bowl, mix cream cheese, crab, and green onions.
2. Divide cream cheese mixture into 4 sections (cut into wedges).
3. Using 1/4 of the wrappers at a time, place about 1 heaping teaspoon cream cheese mixture in the middle of the won ton wrapper. Dampen edges of wrapper with water and fold diagonally or into rectangles and seal well.
4. Keep folded won tons under a damp paper towel. If you don't, the wrappers will dry out.
5. Deep Fry in wok or on stove. The edges should be golden. Drain on dry paper towels.
6. Serve with sweet and sour sauce if desired. I always like to use the La Choy brand.

Thursday, October 18, 2007

Cinnamon Rolls

This is my sister-in-laws recipe and it is so yummy! Everytime I make this they are gone so fast and everyone asks for the recipe! (Makes 25-30)

2 C warm milk ----------------------------------2 eggs
2 T yeast ----------------------------------------½ c. oil
½ c sugar ---------------------------------------1 T. salt
(Let foam for about 5-10 minutes --------6-7 C. of flour
then add the ingredients on right.)

Rise to double in size (about 1 hr) with wet towel.
Take half & roll out in a rectangle, then repeat with other half.
Mix: ½ c brown sugar, ½ c sugar, & 4 tsp Cinnamon
Sprinkle sugar mix over rectangle, then roll doe up and cut a little more than an inch wide with floss or fishing string.
Cook: 350 for 15-20 minutes
Wait 4-5 minutes to ice
Icing: ¼ c melted butter
1 ½ - 2 c. powdered sugar
1 tsp vanilla
2 T. water

Thursday, October 11, 2007

Crisp and Golden Waffles

These are the best! I love waffles and this is the best recipe i've found so far!

Crisp and Golden Waffles

1 egg
2 c all-purpose flour
1/4 c vegetable oil
1 1/2 c milk
3 Tbsp sugar
3 tsp baking powder
1/4 tsp salt
1 tsp vanilla

In medium bowl, beat egg until frothy. Add remaining ingrediants; mix until smooth. Add heaping 1/2 cup batter to preheated wafflemaker and spread evenly over the non-stick cooking surface with a rubber spatula. Close unit and back approximately 2 minutes (it will depend on your wafflemaker). Carefully remove waffle.
Yields: 7 waffles

Easy Stir Fry

Easy Stir Fry

2 tsp soy sauce

1 tsp honey

2 tsp sesame oil

1 lg bunch of asparagus

1 clove garlic, minced

2 1/2 c sliced cooked chicken

Combine soy sauce and honey in small bowl.
Heat oil in skillet, add asparagus and garlic, cook 4 minutes.
Toss in chicken and soy mixture; heat.
Serve with rice

Tuesday, October 9, 2007

Lemon Chicken & Asparagus Alfredo

This is one of our favorites!

1 lb uncooked HEB marinated Lemon Chicken Breasts (or just plain chicken is fine too)

1 lb asparagus, tough ends removed

2 medium shallots, finely chopped ( or green onions)
1 Tbsp butter

1 c whipping cream

1/2 grated parmesean cheese

1/2 tsp Alessi Sea Salt

1/2 teaspoon black pepper

1 pkg of tortellini

1. Bring 3 quarts water to boil in a 4- to 5- quart pot.

2. Meanwhile, heat a large nonstick skillet over Med. HIgh heat. Brown chicken breasts 2 minutes per side. Reduce heat to Med. Low; cover skillet partially and cook 5 minutes longer or until chicken is done. While chicken cooks, remove and discard tough ends from asparagus; cut into 1 inch pieces. Chop shallots finely.

3. Remove chicken to a plate; leave any remaining juices in skillet. Add butter and shallots to skillet. Cook 2 minutes; scrape up and stir in any browned bits left in bottom of skillet. Stir in cream, parmesean, and salt and pepper; bring to a boil and cook 2 minutes or until cheese melts, sitrring constantly. Remove skillet from heat; cover to keep warm.

4. Cook tortellini in boiling water according to time on package; add asparagus during last 2 minutes of cooking time. Drain well.

5. Cut chicken into 4 portions. Spoon tortellini mixture over chicken and serve immediately.

Alfredo Chicken

THis is the best Alfredo that i've made so far. Joe and I love Fetticine Alfredo so when I made this, it was definately a keeper! It's so creamy!

Alfredo Chicken
1/2 c butter
2 c heavy cream
1/8 tsp garlic powder
1/8 tsp pepper
Mix everything together over medium heat until desired thickness.

12oz pasta, cooked
1/4 c parmasan cheese
opt. bacon, mixed veggies
Mix everything in a casserole dish and enjoy!

Friday, September 28, 2007

Broccoli with Mustard Sauce

2 lbs. fresh broccoli florts, cauliflowerets or sliced carrots
1/2 c. mayonnaise
1/3 c. milk
1/4 c. grated Parmesan cheese
1/4 c. shredded Swiss cheese
2 tsp. lemon juice
2 tsp. prepared mustard
salt & pepper to taste

Place broccoli in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 5-8 minutes or until crisp-tender. Meanwhile, in a small microwave-safe bowl, combine the remaining ingredients. Cover and microwave at 50% power for 2 minutes or until heated through, stirring every 30 seconds. Drain broccoli. Serve with sauce. Makes 4 servings.

Company Corn

2 packages (10 oz. each) frozen corn
1 med. onion, chopped
1/4 c. chopped celery
1/3 c. butter, cubed
2 Tbs. minced fresh parsley
1 tsp. salt
1/2 tsp. dried savory
1/2 tsp. white pepper
3/4 c. sour cream
1 tsp. lemon juice

Cook corn according to package directions. Meanwhile, in a large saucepan, saute onion and celery in butter until tender. Stir in the parsley, salt, savory and pepper. Drain corn; add to onion misture. Stir in sour cream and lemon juice. Serve immediately. Makes 6-8 servings.

Maple Butternut Squash

1 med. butternut squash
1 c. maple syrup
2 Tbs. raisins
1 Tb. butter, melted
1/2 tsp. ground cardamom
1/2 tsp. ground allspice

Cut squash in half lengthwise; discard seeds. Place cut side down in a microwave-safe dish; add 1/2 in. of hot water. Microwave uncovered, on high for 12-14 minutes or until crisp-tender. Meanwhile, in a small bowl, combine the syrup, raisins, butter, cardamomand allspice; set aside.
When squash is cool enough to handle, remove rind and cut in 1-in. pieces. Place in a 13x9x2in. baking dish. Drizzle with syrup mixture. Cover and bake at 350 for 20 minutes. Uncover; bake 10-15 minutes longer or until squash is tender. Makes 6 servings.

Baked Vegetable Medley

1 med. head cauliflower, broken into florets
1 bunch broccoli, cut into florets
6 med. carrots, sliced
1 lb. sliced fresh mushrooms
1 bunch green onions, sliced
1/4 c. butter, cubed
1 can (10-3/4 oz.) condensed cream of chk. soup
1/2 c. milk
1/2 c. process cheese sauce (velveeta)

Place the cauliflower, broccoli and carrots in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 7-9 minutes or until crisp-tender. Drain vegetables. In a large bowl, combine the soup, milk and cheese sauce. Add the vegetables and mushroom mixture; toss to coat. Transfer to a greased 2 qt. baking dish. Cover and refrigerate overnight. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350 for 40-45 minutes or until bubbly. Makes 12 servings.

Green Beans Supreme

4 packages (16 oz. each) frozen cut green beans
1/4 c. finely chopped onion
1/4 c. butter, cubed
2 Tbs. all-purpose flour
1 tsp. salt
1 tsp. paprika
1 tsp. Worcestershire sauce
1/2 tsp. ground mustard
2 c. evaporated milk
8 oz. cheese (velveeta) shredded

1/4 c. dry bread crumbs
2 tsp. butter, melted

Cook green beans according to package directions. Meanwhile, saute onion in butter until tender. Remove from heat; whisk in flour, salt, paprika, Worcestershire sauce and mustard until blended. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Remove from the heat; stir in cheese. Drain beans; gently fold into cheese sauce. Transfer to a large serving bowl. Toss bread crumbs and butter; sprinkle over beans. Makes 12-16 servings.

Wild Rice Pilaf

2 cans (14-1/2 oz. each) chicken broth
3/4 c. uncooked wild rice
1 c. uncooked long grain rice
1 large onion, chopped
2 medium carrots, halved lengthwise and sliced
1 garlic clove, minced
1/2 tsp. dried rosemary, crushed
1/2 c. butter, cubed
3 c. fresh broccoli florets
1/4 tsp. pepper

In a large saucepan, bring broth to a boil. Add wild rice; reduce heat. Cover and cook for 30 minutes. Add long grain rice; cook for 20-25 minutes longer or until liquid is absorbed and rice is tender. Meanwhile, in a large skillet, saute the onion, carrots, garlic and rosemary in butter until vegetables are tender. Stir in the rice, broccoli and pepper. Transfer to a greased shallow 2 qt. baking dish. Cover and bake at 350 for 25-30 minutes or until broccoli is crisp-tender. Fluff with a fork before serving. Makes 10 servings.

Peas in Cheese Sauce

4-1/2 tsp. butter
4-1/2 tsp. all purpose flour
1/4 tsp. salt
1/8 tsp. white pepper
1-1/2 c. milk
3/4c. cubed cheese (velveeta)
2 packages (10oz. each) frozen peas, thawed

In a large saucepan, melt butter over low heat. Stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the cheese; stir until melted. Stir in peas; cook 1-2 minutes longer or until heated through. Makes 8 servings.

Thursday, September 27, 2007

Parslied Potatoes

Parslied Potatoes
1 ½ lb. small, new red potatoes, scrubbed
1 Tbs. vegetable oil
1 medium, chopped onion
1 small, crushed garlic clove
1 C. chicken broth
1 C. chopped fresh parsley
½ tsp. pepper

Peel a strip of skin from around the middle of each potato (I don’t usually do this, it is more work than I care for!); place potatoes in cold water. Set aside. Heat a large skillet over medium-high heat; add oil. Sauté onion and garlic for 5 mins, or until tender. Add broth and ¾ cup parsley; mix well. Bring to a boil. Place potatoes in a single layer in skillet. Return to a boil; reduce heat. Simmer, covered, for 10 mins, or until potatoes are tender. Remove potatoes with a slotted spoon to serving bowl. Add pepper to skillet; stir. Pour sauce over potatoes, sprinkle with remaining parsley.

Sunday, September 16, 2007

Cajun Baked Sweet Potatoes

Serves 4
~1 1/2 tsp. paprika
~1/4 tsp. dried rosemary
~1 tsp. brown sugar
~1/4 tsp. garlic powder
~1/4 tsp. black pepper
~1/8 tsp. cayenne pepper
~1/4 tsp. onion powder
~2 large sweet potatoes
~1/4 tsp. dried thyme
~1 1/2 tsp. olive oil
*In a small bowl, stir together paprika, brown sugar, black pepper, onion powder, thyme,
rosemary, garlic powder, and cayenne pepper. Slice the sweet potatoes in half lengthwise.
Brush each half with olive oil. Rub the seasoning mix over the cut surface of each half.
Bake sweet potatoes at 375 degrees on a baking sheet or in a shallow pan for about an hour.

Cheesey Potatoes

1 32 oz. bag frozen cubed hashbrowns
2 cans cream of chicken soup
1 ½ c. sour cream
1 ½ c. grated cheddar cheese
¼-1/2 c. melted butter, or margarine
¼ to ¾ c. chopped onion
2 c. crushed corn flakes, potato chips, or bread crumbs

Mix all ingredients except the last well and put in a large 9x13 inch pan. Top with cornflakes and bake uncovered at 350 for 1 hour. This can be made the night before or frozen for later. If frozen thaw overnight in the refrigerator or increase time by 30 minutes. Serves 8-10.

Zucchini Casserole

You can serve this as a side or you can add chicken for a yummy summer meal.

4 med. Zucchini, sliced ½ inch thick
¾ c. pared and sliced carrots
water, salted
½ c. chopped onion
6 Tbsp. butter
2-1/4 c. croutons
1 can cream of chicken soup
½ c. sour cream
2 c. diced cooked chicken *optional

In a sauce pan, put zucchini and carrots in boiling, salted water to cover. Cover pan and simmer 15 min., until vegetables are tender. Drain.

In a saucepan, saute’ onion in 4 tablespoons of the butter until tender. Stir in 1 ½ c. croutons, chicken soup and sour cream. Gently stir in vegetables. Preheat oven to 350 degrees. Lightly butter a 1 ½ quart casserole dish. Put mixture in dish. Melt remaining butter in saucepan. Add remaining croutons and toss gently. Sprinkle on top of casserole. Bake 30-40 min.

Saturday, September 15, 2007

Silver Dollar Potatos

Green Onions
1-2 T Butter per potato

Scrub Potatos (let dry). Slice about ¼ inch thick. Keep looking like a potato. Put in Bread pan. Put Butter & green onions on top of potato. Cover with foil. Cook 400 degrees for an hour.
These are Paul's favorite! Maybe because they are so healthy!

Italian Seasoned Green Beans

1 lb. fresh green beans, slightly steamed (wash & cut off ends)
2 T. butter
1/2 package Good Seasonings Italian dressing mix (or sprinkle garlic poweder)

Melt butter in large fry pan. Add green beans. Sprinkle with the 1/2 package of seasoning mix and stir well while sauteing.

Or a faster method is to put the green beans in a dish and cover bottowm with about 1/4- 1/2 inch of water and sprinkle with Italian seasoning or Garlic Powder (salt optional 1/4-1/2 tsp). Then microwave it for 4 minutes, stir and then microwave it for another 4 minutes. It usually takes about 8 minutes, but keep cooking 4 minutes until cooked the way you like it.

Broccoli Salad

Paul always requests this when I say we need to eat more vegetables! So needless to say it is really sweet and yummy!

2 Bunches broccoli crowns
1 # Bacon, cooked & Chopped
½ Red Onion
2/3 c. Cashews
1 C. Mayo
2 t. Vinegar
1/2 c sugar

Mix Mayo, Vinegar, Sugar add onion, raisins. Stir in Broccoli till coated. Add cashews, add Bacon.

Broccoli w/ Cranberries and Almonds

1 pkg. frozen broccoli spears
1/2 cup water* or chicken broth
1 pkg (2.25 oz.) slivered almonds, toasted
1/2 cup dried cranberries (Craisins)
1 tbsp lime juice

Arrange broccoli in microwave safe dish with water. Cook in microwave for about 5 minutes or until desired tenderness; drain. Transfer to a serving bowl. Add almonds, cranberries, and lime juice. Toss to coat.

Taco Salad

My Mom makes this and it's really good as a main dish too!

Layer the following:

1 head lettuce
Chopped green onions
1 lg can ranch style beans (washed)
1 pkg (small) fritos (crushed) OR Doritos (I really like doritos)
1 pkg. longhorn Colby cheese – grated

Before serving, pour 1 bottle Kraft Catalina dressing and toss. (I use much less)

Monday, September 10, 2007

Southwestern Bean Salad

  • 1 can kidney beans, rinsed and drained
  • 1 can black beans, rinsed and drained
  • 2 celery ribs, sliced
  • 1 medium red onion, diced
  • 1 medium tomato, diced
  • 1 cup corn, fresh or frozen*, thawed


  • 3/4 cup thick and chunky salsa
  • 1/4 cup vegetable oil
  • 1/4 cup lime juice
  • 1 1/2 tsp. chili powder
  • 1 tsp. salt, optional
  • 1/2 tsp. ground cumin

In a large mixing bowl, combine the beans, celery, onion, tomato, and
corn. Prepare the dressing in a small bowl or jar. Mix well. Pour the
dressing over the bean mixture and toss to coat. Cover and chill for at
least 2 hours.

Taco Mac Salad

  • 1 box (8 oz.) tri-color spiral macaroni
  • 1 lb. taco seasoned ground beef
  • 1/2 cup green peppers, chopped
  • 1/2 cup onions, chopped
  • 1 cup cheese - cheddar, shredded
  • 1 carton cherry tomatoes
  • 1/2 head lettuce, shredded
  • salt
  • pepper
  • 1/2 cup french dressing
  • 1 package nacho doritos

Cook macaroni as directed. Drain. Rinse with cold water. Drain again. In a large bowl mix macaroni, green pepper, onion, cheese, tomatoes, lettuce, & seasonings. Chill. Just before serving, stir in warm seasoned ground beef, french dressing and chips. Toss lightly.

Thursday, September 6, 2007

Berry Mallow Yam Bake

Serves 6

~1/2 cup flour
~1/3 cup butter or margarine
~1/2 cup packed brown sugar
~2 17 oz. cans of yams (drained)
~1/2 cup oats (uncooked)
~2 cups whole cranberries
~1 tsp. Cinnamon
~1 1/2 cups miniature marshmallows

*Combine flour, brown sugar, oats, and cinnamon. Using a pastry cutter, cut in butter or
margarine until mixture resembles coarse crumbs.

*In medium sized mixing bowl, toss 1 cup of the crumb mixture with the yams and cranberries.
Place yam mixture in 1 1/2 quart casserole dish and top with remaining crumbs. Bake at
350 degrees for 35 minutes.

*Remove from oven and sprinkle with marshmallows. Broil until lightly browned.

*Note: I didn't like yams until I tried these. They are sweet, and tart and delicious.

Sunday, September 2, 2007

Blue Cheese Potato Salad

4 slices bacon
2 lbs. red new potatoes
½ c. olive oil
3 tablespoons white vinegar
1 bunch green onions, chopped
½ teaspoon salt
1 teaspoon ground black pepper
1 ½ oz. blue cheese, crumbled

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 min. Drain. Cool and chop, leaving skins on. In a large bowl, whisk together the oil, vinegar, green onions, salt and pepper. Add the potatoes, bacon and cheese and toss to coat.

Cream Corn

32 0z. frozen sweet corn
6 Tb. sugar
1 C. heavy cream
1 C. milk

Pour frozen corn into a large pan. Sprinkle sugar over the corn, then add milk and cream. Heat on medium, stirring occasionally, while making the sauce.

1 stick of butter
1/3 C. flour
1/3 C. sugar

Heat in a medium saucepan until bubbly. Turn down to a simmer and stir for 2 minutes until it is blended well. Add the sauce mixture to the corn mixture and cook until thick. I then add salt (about 1 tsp.) and pepper to taste. You may want to add milk if it gets too thick.

Spinach Strawberry Salad with Spiced Pecans

1-2 lbs. Spinach (washed, drained)
2 pints strawberries (washed and sliced)
1/2 red onion, thinly sliced

Spiced Pecans :
1 lb. pecan halves
1/4 c. butter
2 1/2 Tbl. sugar
1/4 c. orange juice
3/4 tsp. salt
1/2 tsp. cumin
1/4-1/3 tsp. cayenne pepper
3/4 tsp. mace

Mix butter, sugar, juice, and spices together in saucepan. Cook 3 minutes on medium-high heat, stirring constantly. Pour over pecans in large bowl and toss to coat. Spread on cookie sheet. Bake 250 degrees for 45 minutes, stirring every 10 minutes. These are strong smelling as you cook them, so don't do it the day of serving if you have company. Make them and store them in an air tight container for later.

Dressing :
Whisk all of the below ingredients
1/2 c. Mayo
1/2 c. sugar
1/4 c. milk
2 Tbl. white vinegar
2 Tbl. poppy seeds

Dill Tuna Melts

2 cans of tuna, drained
1 can of Garbanzo beans, drained
Dill to taste, about 1 tsp.
green onion, sliced
Splash of lemon juice
Grated Parmesan Cheese
Monterrey Jack Cheese
French Bread sliced

Mix all of the above ingredients and place on french bread. Top with Monterrey Jack Cheese and broil in oven until cheese is melted. Top with more bread (preferable toasted) and serve. Oh so good!

Banana Foster

1/2 c. butter
1 c. brown sugar
1 tsp. vanilla extract
1/2 c. orange juice
3 large firm bananas

Melt the butter at medium low heat in a large frying pan. Stir in the brown
sugar until it has fully absorbed the moisture of the butter. It will
become clumpy. Add the vanilla and orange juice and stir until it is
velvety and bubbly. If the mixture is not smooth enough, add a little bit
of orange juice until it is.

Slice bananas, about 1/4 inch slices. Add bananas to mixture, stir to coat
and remove from heat. If you like the bananas slightly cooked, let sit for
a few minutes.

Serve over scoops of vanilla ice cream.

No-bake Chocolate Bars

My favorite goody recipe, and always a fabulous hit at parties!

1 cup butter
1/2 cup brown sugar
1 tsp vanilla
3 cups uncooked quick oats
1 cup semisweet chocolate chips (I always use milk chocolate) (can be doubled)
1/2 peanut butter (double this too!)

Grease 8-inch square baking pan. Melt butter in large saucepan over
medium heat. Add sugar and vanilla: mix well. Stir in oats. Cook over
low heat 2 to 3 minutes or until ingredients are well blended. Press
half of mixture into prepared pan. Use back of large spoon to spread
mixture evenly. Melt chocolate chips in small heavy saucepan over low
heat, stirring occasionally. Stir in peanut butter. Pour chocolate
mixture over oat mixture in pan; spread evenly with knife or back of
spoon. Crumble remaining oat mixture over chocolate layer, pressing in
gently. Cover and refrigerate 2 to 3 hours or overnight. Bring to room
temperature before cutting into bars. Bars can be frozen; let thaw at
least 10 minutes before serving.

Garden Ranch Pizza

This is the pampered chef recipe.

1 package (13.8 ounces) refrigerated pizza crust
1/2 cup mayonnaise
1/2 package (1 ounce) ranch seasoning and salad dressing mix (2
1 garlic clove, pressed
2 cups (8 ounces) shredded mozzarella cheese, divided
1 cup coarsely chopped broccoli
1/2 cup diced red bell pepper
1 medium carrot, sliced
1/2 cup pitted ripe olives, sliced
1/4 cup (1 ounce) grated fresh Parmesan cheese
1. Preheat oven to 425°F. Lightly sprinkle Large Round Stone with flour.
Unroll pizza dough on baking stone, shaping into a circle. Using lightly
floured Baker's Roller(R), roll dough to edge of baking stone.
2. In Classic Batter Bowl, combine mayonnaise, seasoning mix and garlic
pressed with Garlic Press; whisk using Stainless Steel Whisk. Spread mixture
evenly over crust to within 1/2 inch of edge using Small Mix 'N Scraper(R).
Top with half of the mozzarella cheese.
3. Coarsely chop broccoli using Food Chopper. Dice bell pepper using
Utility Knife. Slice carrot using Crinkle Cutter. Slice olives using Egg
Slicer Plus(R). Sprinkle vegetables over pizza; top with remaining
mozzarella cheese. Grate Parmesan cheese over pizza using Deluxe Cheese
4. Bake 18-22 minutes or until edges are golden brown. Remove from oven;
let stand 10 minutes. Cut into wedges using Pizza Cutter; serve using
Mini-Serving Spatula.

Yield: 16 servings or 24 sample servings
Nutrients per serving: Calories 170, Total Fat 10 g, Saturated Fat 3 g,
Cholesterol 10 mg, Carbohydrate 14 g, Protein 7 g, Sodium 410 mg, Fiber less
than 1 g

Broccoli Slaw

Broccoli slaw
1 pkg. broccoli slaw
2 green onions sliced
3 oz. package of Top Ramen (any flavor -- I prefer Roasted Chicken)
1/2 c. cashews
1/2 c. sunflower seeds

1/2 c. sugar
1/3 c. cider vinegar
1/4 c. vegetable oil
1 packet of seasoning from the Top Ramen noodle package

Add: Nuts, dressing & noodles. You do not cook anything for the
Broccoli Slaw but it taste better after sitting in the fridge
overnight so it can soak in the flavor. (add noodles just
before serving)
Yummy yummy!

Mandarin Orange Salad

I first tried this at a RS dinner a long time ago. It is very yummy! I have to say, though, that I hate mixing fruit with salads so I never eat the oranges but I always add them to get a bit of that flavor.

Mandarin Orange Salad

4 cups greens (or 1 head green leaf lettuce or one bag romaine lettuce)
1 c. celery (I always leave this out, not a big celery fan)
2 green onions (I don't know what that means, so I just use one bunch)
11 oz. mandarin oranges
1/2 cup sliced almonds
2 Tbs. sugar
1 cup or more cooked chicken (optional)

Put the almonds and sugar in a hot frying pan. Stir until the sugar
starts to melt. Stir until all the sugar has melted and coated the
almonds. Pour out on a plate to cool, separating as it cools for a
minute so it doesn't all get stuck in a big pile.


1/4 cup oil (that's the same as 4 Tbs. - then I don't have to get the
measuring cups out)
2 Tbs. white vinegar
2 Tbs. sugar
1/2 tsp. salt
Dash of black pepper
Dash of tabasco

Grilled Peppers

We are loving grilled veggies of any kind, but these are especially good.

1 red bell pepper, sliced into strips
1 green bell pepper, sliced into strips
1 onion, sliced into strips
1 tablespoon olive oil (helps your body to absorb the nutrients)
salt and pepper to taste

Combine peppers and onion on foil and brush with olive oil. Grill for 5 minutes or until desired tenderness is reached. Salt and pepper and enjoy!!!

Lemon Garlic Broccoli

Okay, so Broccoli is one of my least favorite veggies, but with this recipe I will ask for seconds!

1 head Broccoli, cut into pieces
3 Tablespoons butter
1 clove of garlic, finely minced
2 Tablespoons lemon juice
salt and pepper to taste

Steam broccoli until tender but firm, about 5 to 7 minutes. Heat the butter in a heavy nonstick skillet over medium heat; add the garlic and sauté for 1 minute. Add the cooked broccoli, lemon juice and salt and pepper to taste, cooking briefly to combine.

My mom thought it had too much lemon, but I love lemon juice, so you may want to start with just 1 tablespoon. Mmmmmmm...

Grilled Asparagus

1.5 lbs Asparagus Spears (fresh)

1/3 cup olive oil
2 teaspoons finely chopped tarragon
1/4 teaspoon onion powder
1/4 teaspoon salt
1/4 teaspoon pepper

Mix all of the ingredients into a pie plate. Then roll the asparagus spears in the mixture.
Grill asparagus spears over direct medium heat for 6 to 8 minutes depending on the their thickness.
Turn over spears half way through cooking. Serve warm. Note, they will loose temperature fast.

Friday, August 31, 2007

Decadent Chocolate Delight

1 pkg (about 18 oz) chocolate cake mix
1 cup (8 oz) sour cream)
1 c chocolate chips
1 c water
4 eggs
¾ c vegetable oil
1 pkg (4 serving size) instant chocolate pudding and pie filling mix

1- Lightly grease inside of slow cooker.
2- Combine cake mix, sour cream, chocolate chips, water, eggs, oil and pudding and pie filling, mix in slow cooker; mix well.
3- Cover; cook on LOW 6-8 hours or on HIGH 3-4 hours. Serve hot or with warm ice cream.

Mexican-Style Rice and Cheese

1 can (16oz) red beans
1 can (14 /12 oz) diced tomatoes with green chlies, undrained
2 c (8oz) shredded Monterey Jack or Colby cheese, divided
1 ½ c uncooked long grain rice
1 large onion, finely chopped
½ pkg (4 oz) cream cheese
3 cloves garlic, minced

1- Grease slow cooker well. Combine beans, tomatoes with juice, 1 cup cheese, rice, onion, cream cheese and garlic in slow cooker; mix well.
2- Cover; cook on LOW 6-9 hours.
3- Sprinkle with remaining 1 cup cheese just before serving.

Spice Fiesta Black Bean Soup

6 cups chicken broth (3lb can)
¾-1 lb potatoes, peeled and diced
2 cans (15oz) black beans, rinsed and drained
½-1 lb ham, diced
½ onion, diced
1 can (4 oz) chopped jalapeno peppers
2 cloves garlic, minced
2 tsp dried oregano
1 ½ tsp dried thyme
1 tsp ground cumin
Toppings: sour cream, chopped bell pepper and chopped tomatoes

1- Combine broth, potatoes, beans, ham, onion, jalapenos, garlic, oregano, thyme, and cumin in slow cooker; mix well.
2- Cover; cook on LOW 8-10 hours or on HIGH 4-5 hours.
3- Adjust seasonings. Serve with desired toppings.

Slow Cooker Steak Fajitas

1 beef flank steak (about 1 lb)
1 medium onion (cut into strips)
½ c medium salsa
2 T fresh lime juice
2 T chopped fresh cilantro
2 cloves garlic, minces
1 T chili powder
1 tsp ground cumin
½ tsp salt
1 sm green bell pepper, cut into strips
1 sm red bell pepper, cut into strips
Flour tortillas, warmed

1- Cut flank steak lengthwise in half, then crosswise into thin strips. Combine beef stips, onion, salsa, lime juice, cilantro, garlic, chili powder, cumin and salt in slow cooker.
2- Cover; cook on LOW 5-6 hours. Add bell peppers. Cover; cook 1 hour.
3- Serve with flour tortillas and additional salsa.

Sunday Roast

Mix together: 1 can cream of chicken soup
1 can cream of mushroom soup

With one can water 2/3rds full-stir into the water 3 T of cornstarch and dissolve in the water, then mix the cornstarch misture into the soups until well blended. Pour this mixture over the roast. Put the lid on the crockpot and turn it to low. Cook 4-5 hours on LOW. What remains is the gravy that goes on the meat and mashed potatoes.

Easy Crock Pot Meal

2-3 potatoes, diced
2-3 carrots, sliced
1 stalk celery, sliced
½ c frozen corn
½ lb hamburger; browned
Small onion; finely chopped
½ c frozen peas
1 can tomato soup
1 soup can water
Layer vegetable in crock pot in order given. Mix soup & water; pour over layers. Cover and cook on low for 4-6 hours. Good w/ bread.

Spare Ribs

3 lbs spare ribs 2 T brown sugar
1 med onion, diced 3 dashes Tobasco Sauce
1c canned tomatoes ½ tsp dry mustard
1c ketchup 2 cubes bullion & 2 c water
1 c diced green pepper Salt, Pepper

Place ribs in crock pot. Mix together all other ingredients in a sauce pan and bring to a boil. Pour over meat in crock pot. Cook on high for 3-4 hours or low for 5-6 hrs. Serve with baked or mashed potatoes and a salad. Use the sauce to dip your meat in.

Honey Mustard Chicken Wings

Honey Mustard Chicken Wings

3 lbs chicken wings
1tsp salt
1tsp black pepper
½ c honey
½ c barbeque sauce
2 T spicy brown mustard
1 clove garlic, minced
3-4 thin lemon slices

1- Rinse chicken and pat dry. Cut off wing tips; discard. Cut each wing at joint to make two pieces. Sprinkle salt and pepper on both sides of chicken. Place wing pieces on broiler rack. Broil 4-5 inches from heat about 10 minutes, turning halfway through cooking time. Place broiled chicken wings in slow cooker.
2- Combine honey, barbecue sauce, mustard and garlic in small bowl; mix well. Pour sauce over chicken wings. Top with lemon slices. Cover; cook on LOW 4-5 hours.
3- Remove and discard lemon slices. Serve wings with sauce.

Thursday, August 30, 2007

Spaghetti Chicken

I got a little creative and thought of this one yesterday and did it for dinner. It turned out really yummy!

8 pieces of skinless boneless chicken tenders
1/2 bottle of favorite spaghettie sauce
8 oz cream cheese, softened

Stick thawed chicken in slow cooker and cover completely with Spaghetti sauce.
Cook on low for 4 hours.
Last 1 1/2 hours to go, stick cream cheese in.

Serve over egg noodles :)

Wednesday, August 29, 2007

Yummy Mexican Soup

2 cans rotel tomatoes
1 can black beans (drained)
1 can corn (1/2 drained)
1 can chicken broth
1 Lg. can chicken with rice soup
1 Lg. can Ranch style beans
2-3 chicken breasts (cubed and cooked- I cook with little olive oil in skillet for approx. 5 minutes)

Just mix ingredients and boil!

Brian especially loves this recipe. He pours crushed tortilla chips on top with a little shredded cheese. I only use one can of rotel but it just depends on how spicy you like it! Makes lots of leftovers and tastes even better with time.

Chocolate Chip Oatmeal Cookies

1 cup butter, softened
3/4 c. sugar
3/4 c. packed brown sugar
2 eggs
1 tsp. vanilla extract
3 c. quick-cooking oats
1-1/2 c. all-purpose flour
1 package (3.4 oz) instant vanilla pudding mix
1 tsp. baking soda
1 tsp. salt
2 c. (12 oz) semisweet choc. chips
1c. chopped nuts (optional)

In a large mixing bowl, cream butter and sugars. Beat in eggs and vanilla. Combine the oats, flour, pudding mix, baking soda and salt; gradually add to creamed mixture. Stir in chocolate chips and nuts. Drop by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375 for 10-12 minutes or until lightly browned. Remove to wire racks. Yields about 7 dozen.

I absolutely love this recipe- I am constantly trying new cookie recipes and this is my favorite so far. I don't use nuts but that is up to you. Perfect for giving out treats to several friends, etc.

Strawberry Spinach Salad

1 bag spinach lettuce (approx. 7 cups)
2 c. sliced strawberries
slivered almonds ( I just use one of the small bags and warm them on the stove top until golden with a little sugar)

1/4 c. suger
2 tbs. rice vinegar
1/4 tsp. paprika
1/8 tsp. salt
1 1/2 tsp. Canola oil (vegetable works)

Combine in a jar and shake vigorously. Pour over greens and strawberries.
I take this to dinners all the time. It makes a lot and is very yummy!

Saturday, August 25, 2007

BBQ Chicken

I use however much chicken we'll eat in one sitting, which is 2 chicken breasts. Just make sure the chicken is covered by the sauce.

2 skinless boneless chicken breasts
1/2 bottle of favorite BBQ sauce (or enough to cover chicken)
1/2 c water

Combine all ingredients into crockpot.
Put on low for 4 hours.
strain out chicken and shred.
If sauce in Crock pot is watery, add more BBQ sauce.
Put chicken back into sauce.
Serve with rice, potatoes, mashed potatoes or anything! Very yummy!

Friday, August 24, 2007

Sweet and Sour Pork

1 1/2 lb pork loin, cut into 1 inch pieces
1 medium onion, chopped
1 can (14 1/2 oz) chicken broth
1 bottle (14 oz) Kraft sweet 'n sour sauce
1 can ( 14 oz) pineapple chunks, drained
1 medium green pepper, chopped
2 cups minute rice, uncooked

Place pork in crock pot; top with onion, broth and sweet 'n sour sauce. Cook on low 8-10 hours or high 5 hours. Add pineapple, green pepper and rice; mix well. Cover and cook for an additional 20 minutes.

Potato Chowder

8 cups peeled potatoes, diced
1/3 cup chopped onion
3 cans chicken broth
1 can cream chicken soup
1/4 tsp pepper
1 pkg. (8 oz) cream cheese, softened
1/2 lb. sliced cooked bacon, crumbled

In crock pot combine first 5 ingredients. Cover and cook on low 8-10 hours or until potatoes are tender. Add cream cheese last 2 hours. Garnish with bacon.

Southwestern Chicken

2-15 1/4 oz. cans corn, drained
15 oz. can black beans, rinsed and drained
16 oz. jar chunky salsa, divided
6 boneless, skinless chicken breasts
1 cup shredded cheddar cheese

Combine corn, black bean, and 1/2 cup salsa in crock pot. Top with chicken. Pour remaining salsa over chicken. Cover. Cook on high 3-4 hours or low 7-8 hours. Sprinkle with cheese. Cover 5 minutes for cheese to melt. This dish goes well with rice.

Zucchini Casserole

2-3 cups zucchini, thinly sliced
1 medium onion, diced
2 large carrots, shredded (enough for 1 cup)
10 3/4 oz can cream of celery soup
10 3/4 oz can condensed cream of chicken soup
1/4 tsp salt
dash of pepper
dash of ground cumin, if you want

Spray crock pot with cooking spray. Mix vegetables, soups, and salt together in crock pot. Cover. Cook on high 4-6 hours, or until vegetable are crunchy or as soft as you like.

Crock Pot Roast

1 roast (you choose the size)
1 Lipton onion soup mix
1/2 cup water

Place roast in crock pot and cover with the onion packet and water. Cook for 4 hours on high. I love this and it tastes great! Always has a great flavor.

BBQ Slow-Cooker Chicken

4 boneless, skinless chicken breasts
1 cup barbecue sauce
1 sweet onion, sliced
3/4 cup chicken broth
salt and pepper to taste

Place all ingredients in crock pot; stir gently. Heat on high setting for 3 hours or on low setting for 6-7 hours.

Crock-Pot Beef Stroganoff

1 lb. stew meat pieces
1 can cream celery soup
1 can cream mushroom
1/2 envelope dry onion soup
3/4 soup can of water
1 pkg. mushrooms, sliced or 1 can of mushroom pieces
cooked noodles/rice

Cut large meat pieces in half. Place meat, celery soup, mushroom soup, dry onion soup mix, water, and mushrooms in crock pot. Cook 5 hours on low. Serve over noodles or rice.

Thursday, August 23, 2007

Three Cheese Manicotti

1 box manicotti, uncooked
2 cups shredded mozzarella cheese
2 cups (15 0z) ricotta cheese
1/4 cup grated Parmesan cheese
2 Tbsp chopped, fresh parsley
1/2 tsp salt
1/4 tsp pepper
1 32 oz jar spaghetti sauce

Cook manicotti according to package directions. Cool manicotti in single layer on wax paper or foil to prevent from sticking. Combine cheeses, parsley, salt, and pepper for filling. Spoon into manicotti. Spread thin layer of sauce on bottom of baking dish. Arrange manicotti in single layer over sauce. Cover with remaining sauce. Cover with aluminum foil and bake at 350 for 40 minutes. Remove foil and bake 15 more minutes.

Wednesday, August 22, 2007

Black Bean and Corn Salsa/Salad, another version

1 1/2 tsp toasted cumin seeds
1/4 c olive oil
1/3 c lime juice
2 cans drained and rinsed black beans
1 can drained corn
1/2 c chopped parsley
1/2 c chopped cilantro
1/2 tsp salt
1/2 tsp pepper
2 cloves garlic, pressed or minced
1 1/2 tsp dried red pepper flakes
1/2 purple onion, chopped (any color is fine, but purple adds more
color to the salsa)

This recipe has been served at almost all of my get togethers, so you may have already tried it. It is sooooo yummy. I also wanted to add that you can eat this plain heat it up and eat it in a tortilla. It is also really good used as a bed under salmon.

Jolene's Funeral Potatoes

Easy recipe to just "dump" ingredients without measuring, my favorite.
1 (2 Pound) package frozen hash brown potatoes, thawed
1 (16 oz) carton sour cream
1 (10 3/4 oz) can cream of celery soup, undiluted
1 package (8 oz) shredded sharp cheddar cheese
1/2 cup butter or margarine, softened
1 tsp salt
1 tsp coarsely ground pepper
1 package toll house crackers (not one box)

Combine first 7 ingredients in a large bowl; stir well. Spoon mixture into a lightly greased 13*9 inch baking dish; sprinkle with cracker crumbs. Bake at 350 for 55 minutes or until bubbly. Yield: 10 to 12 servings.

Tuesday, August 21, 2007

Pork Roast

1 (3-4) lb. pork roast
2 Tbsp. Rudy's Brisket and Rib Spice
5 dried bay leaves
1 Lg. yellow onion
5 carrots pealed and cut into sticks
4 Lg. potatoes cut into quarters
1/2 Tbsp. salt

Place pork into crock pot, rub with Rudy's spice.
Lay dried bay leaves on top of roast.
Add onions, carrots, and potatoes.
Sprinkle with salt.
Cook on high for 4 hours.

The bay leaves are what makes this recipe so good.
If you don't have Rudy's spice then substitute in your favorite spice.

Ranch Dressing

1 Qt. buttermilk
1 Qt. mayonnaise
1 Tbs. garlic salt
1 tsp. salt
1 Tbsp. parsley flakes
1/2 tsp. pepper
1 or 2 Tbsp. minced dry onions
Mix all ingredients together making sure not to over mix.
Makes 2 quarts.

We can't eat a meal if we don't have this dressing, it goes great on everything!

Sunday, August 19, 2007

Beef Stew

I made this on my birthday since I love Beef Stew and I was very pleased!!

3 lb beef chuck, trimmed of fat
1/3 c tomato paste
3 Tbsp balsamic vinegar
2 Tbsp flour
course salt and pepper
1 lb medium onions (about 2) cut into 1 inch pieces
1 lb (about 6) small white or red new potatoes, well scrubbed and halved if large
1 lb carrots, cut into 1 1/2 inch pieces
6 garlic cloves, smashed
2 bay leaves

Place Beef in a 5 quart slow cooker. Distribute tomato past, vinegar, and flor over beef; season generously with salt and pepper. Add onions, potatoes, carrots, garlic and bay leaves. Cover slow cooker; cook on high until beef is fork-tender, about 5 hours (or cook on low heat 8 hours).

Low-Fat Slow-Cooker Barbecue

I wasn't expecting much from this but when I made it, it was delicious! I hate like 4 sandwiches! Don't be fooled by the "low-fat" title!

1 lb. extra-lean ground beef
2 c celery, chopped fine
1 c onions, chopped
1 Tbsp. whipped butter
2 Tbsp. red wine vinegar
1 Tbsp. brown sugar
3 Tbsp. Worcestershire sauce
1 tsp. salt
1 tsp. yellow prepared mustard
1 c ketchup
2 c water

1. Brown ground beef, celery, and onions in a nonstick skillet
2. Combine all ingredients in slow cooker.
3. Cover and cook on high for 4 hours.
4. Serve in sandwich rolls.

Makes 12 sandwich servings

Roasted Chicken

This one Joe and I really like!

1 medium-sized onion, cut in 8 pieces
1 lb frozen, boneless, skinless chicken breasts
3-4 carrots, peeled and cut into 4 pieces
2 potatoes, cleaned and cut into chunks
1 pck herb-with-garlic dry soup mix (or dry salad dressing mix)
10 3/4 oz can cream of mushroom soup

1. Place onions on bottom of slow cooker. Place chicken on top.
2. Add carrots, potatoes and celery. Sprinkle dry soup mix over all.
3. Spread mushroom soup over top.
4. Cover. Cook on low for 6-8 hours

Makes 4 servings

Chicken and Rice

This one is very simple and very good!

10 3/4 can cream of chicken soup
1 pkg. dry onion soup mix
2 1/2 c water
1 c long grain rice, uncooked
6 oz boneless, skinless chicken breast tenders
1/4 tsp black pepper

Combine all ingredients in slow cooker.
Cook on low 5-6 hours
Stir occasionally.

Makes 6 servings

Beef Stroganoff

1 1/2 lbs. lean beef stweing meat, trimmed of fat.
1 onion, chopped
1 clove garlic, minced
1 tsp. salt
1/4 tsp. black pepper
1/2 lb fresh mushrooms
10 3/4 oz. can cream of mushroom soup
1 c water
1 c sour cream

1. Combine all ingredients except sour cream in slow cooker
2. Cook on low 6-8 hours
3. Stir in Sour Cream
4. Cook on high for a few minutes to heat sour cream.

This saucy dish works well served over no-yolk noodles.

Crockpot Roast

So Good and So Simple!

1 (3-4 lb) Beef Roast, any kind
1 package dried brown gravy mix
1 package dried Italian Salad Dressing mix
1 package dried ranch dressing mix
1/2 c water

1. Place beef roast in crockpot.
2. Mix the dried mixes together in a bowl and sprinkle over the roast. (or rub onto roast)
3. Pour water around the roast.
4. Cook on low for 7-9 hours

Can also add cut up potatoes, baby carrots and pearl onions to the roast. 8 servings

Tortilla Soup

This has always been a big hit, and a little bit spicy. Hope you like it!

1 pound shredded, cooked chicken
1 (15 ounce) can whole peeled tomatoes, mashed
1 (10 ounce) can enchilada sauce1 medium onion, chopped
1 (4 ounce) can chopped green chile peppers
2 cloves garlic, minced
2 cups water
1 (14.5 ounce) can chicken broth
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
1 (10 ounce) package frozen corn
1 tablespoon chopped cilantro
7 corn tortillas (I just buy tortilla chips at the store)
vegetable oil
Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours. Top with chips, shredded cheddar cheese and serve. Mmmmm....

I just use tortilla chips bought at the store, but this is what you could do if you have too much time on your hands!

Preheat oven to 400 degrees F (200 degrees C).Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet.Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips over soup.