Wednesday, July 25, 2007

Chocolate Peanut Butter Ribbon Dessert

12 Nutter Butter cookies, divided
2 TB. butter, melted
1 pkg. (8 oz.) cream cheese, softened
1/2 c. creamy peanut butter
1/2 c. sugar
2 tsp. vanilla
1 tub (12 oz.) Cool Whip, divided
2 squares semi-sweet baking chocolate, melted (or same amount of chocolate chips)

Crush 8 of the cookies. Mix crumbs and butter. Press onto bottom of foil-lined 9x5-inch loaf pan.
Mix cream cheese, peanut butter, sugar, and vanilla until well blended. Stir in 3 cups of the whipped topping. Spoon 1/2 cup of the cream cheese mixture into small bowl. Stir in melted chocolate until well blended; set aside. Spoon half of the remaining cream cheese mixture over crust. Top evenly with chocolate mixture; cover with remaining cream cheese mixture.
Freeze 4 hours or overnight until firm. Invert onto plate. Remove foil, then re-invert onto serving platter so that crumb layer is on bottom. Coarsely break the remaining 4 cookies. Top dessert with remaining whipping topping and cookies.

Payday Bars

Tastes just like a Payday candy bar!

1 box yellow cake mix
1 c. butter, melted
1 egg
3 c. mini marshmallows
2/3 c. corn syrup
1 c. butter
2 tsp. vanilla
1 pkg. peanut butter chips
2 1/2 c. dry roasted peanuts

Combine the cake mix, melted butter, and egg. Press into a 9x13 pan and bake for 15 minutes at 350 degrees. Turn off the oven.
Pour marshmallows over the warm crust and return to oven for 3 minutes.
Melt together corn syrup, second stick of butter, vanilla, and peanut butter chips in a saucepan. Pour over marshmallows.
Sprinkle peanuts over top, chill until firm.

What do you think?

So I decided to finally sit down and jazz up our "cookbook". What do you think?? If you have any suggestions please feel free to let me know:) Thanks to everyone who has submitted some recipes so far.

Tuesday, July 24, 2007

Pumpkin Pasta

As some of you might know, I like pumpkin. A LOT. I typically cook with it in the autumn and winter months, so just get ready...

2 TB olive oil
1lb. bulk sweet Italian sausage
4 cloves garlic, cracked and chopped
1 medium onion, finely chopped
1 bay leaf
2 tsp. sage
1 c. dry white wine (I substitute chicken broth, but it does make a difference in flavor)
1 c. chicken broth
1 c. canned pumpkin
1/2 c. heavy cream
1/8 tsp. cinnamon
1/2 tsp. nutmeg
1 lb. penne rigate, cooked to al dente
Parmesan cheese

Heat a large skillet over medium high heat. Add 1 tablespoon of olive oil and brown the sausage. Transfer sausage to paper towel-lined plate. Drain fat from skillet and return pan to the stove. Add the remaining tablespoon oil, and then the garlic and onion. Saute 3 to 5 minutes until the onions are tender.
Add bay leaf, sage, and wine to the pan. Reduce wine by half, about 2 minutes. Add stock and pumpkin and stir to combine, stirring sauce until it comes to a bubble. Return sausage to pan, reduce heat, and stir in cream. Season the sauce with the cinnamon and nutmeg, and salt and pepper, to taste. Simmer mixture 5 to 10 minutes to thicken sauce.
Return drained pasta to the pot. Remove the bay leaf from sauce and pour the sausage pumpkin sauce over pasta. Combine sauce and pasta and toss over low heat for 1 minute. Garnish the pasta with lots of cheese.

* I don't use the full pound of pasta or sausage, because we like the pasta to be more saucy.

Chili-Rubbed Salmon

Our favorite way to cook salmon...c'mon Jaime - just try it! :)

1 1/2 tablespoons chili powder
1/2 teaspoon dried oregano
1/4 teaspoon salt
1 1/2 pounds skinless salmon fillet (4 pieces)
1 tablespoon olive oil

In a bowl, combine the chili powder, oregano, and salt. Pat the spices on the top of the fish. Chill about 2 hours. Grill until fish flakes easily with a fork. You can also sautee the fish, but it's just not the same!

Serve with lime wedges.

Oatmeal Carmelitas

2 c. flour
2 c. uncooked quick-cooking oats
1/2 c. firmly packed brown sugar
1 tsp. baking soda
1/4 tsp. salt
1 c. butter, melted
1 (12 oz.) package chocolate chips
1/2 c. chopped pecans or walnuts (optional)
1 (14 oz.) package caramels
1/3 c. half-and-half

1. Stir together first 5 ingredients in a large mixing bowl. Add butter, stirring until mixture is crumbly. Reserve half of mixture (about 2 3/4 cups). Press remaining half of mixture into bottom of a lightly greased 13x9 pan. Sprinkle evenly with chocolate chips and, if desired, nuts.
2. Microwave caramels and half-and-half for 3 minutes. Stir and microwave again for 1-3 more minutes or until smooth. Let stand 1 minute. Pour evenly over chocolate chips. Sprinkle evenly with reserved crumb mixture.
3. Bake at 350 for 30 minutes or until light golden brown. Cut into bars.

-Hillery Ray

Homemade Corndogs

2 boxes corn muffin mix (recommended: Jiffy brand)
1 cup all-purpose flour
2 eggs
3/4 cup milk
1/2 stick butter, melted
1 tablespoon chili powder (optional)
2 teaspoons cumin (optional)
8 hot dogs
bamboo skewers

Preheat oven to 425 degrees F.
In a shallow dish, combine muffin mix with the flour, then stir in the eggs, milk and melted butter. Season the mix with chili powder and cumin. The batter will be a thick, sticky biscuit dough.

Thread each hot dog with a skewer and coat each with the dough, about 1/4" thick. This is kind of tricky - if it's too thick or too thin it will just slide off the dog when it's baking. And there is no clean way to do this - I use a spatula.
Place coated dogs on a cookie sheet and use your fingers to spread batter on any exposed dog spots. Repeat until all 8 are coated.
Bake 12 to 15 minutes or until evenly deep brown all over.
Serve the corn dogs with your favorite hot dog condiments.

Saturday, July 21, 2007

Mud Pie

This was what my roommates and I made for each of our birthdays when we were at BYU instead of cake and ice cream--it became our little tradition! It's SOOO yummy!

1-Package of Oreo cookies
3-Tablespoons butter or margarine, melted
1-half-gallon of vanilla ice cream (rectangular container holding the half-gallon is best)
1-regular size container of Cool Whip
Hot Fudge Ice Cream topping
Caramel Ice Cream topping

1. Separate each individual Oreo Cookie, and scrape the cream out of the middle of them (***See note below). Discard the cream filling, and place only the chocolate cookies in a plastic Ziploc bag. Roll a rolling pin over the plastic Ziploc bag or somehow mash the cookies up until they are nice and crumbly. Mix together the cookie crumbs and the melted butter so that the crumbs adhere to each other better. Poor all but 1/3 cup of the cookie crumbs into a 9x13 inch pan, and spread it out evenly.

2. Open the half-gallon of ice cream. Open the rectangular container so you can easily slice the ice cream (first open both ends of the container and then roll the sides down). Slice about 1” thick slices of the ice cream with a sharp knife, placing them on top of the cookie crumbs in the pan. Place all the slices of ice cream evenly in the pan to cover the cookie crumbs. Use the whole half-gallon of ice cream. After all the ice cream has been placed on top of the cookie crumbs, spread it out with a spatula to make it even and flat.

3. After warming up the hot fudge and caramel ice cream toppings in the microwave, drizzle them all over the top of the ice cream. The amount you decide to use strictly depends on how much you want. Do this quickly so the ice cream doesn’t melt too much. Using a spatula, spread the Cool Whip over the ice cream and toppings evenly (you may not use the whole container of Cool Whip-it just depends on how much you like). After that, drizzle a bit more hot fudge and caramel topping onto the Cool Whip, and sprinkle the remaining cookie crumbs on top. Place in the freezer for at least an hour to set before serving. VERY YUMMY!!!

***NOTE: You can crumble the Oreo cookies with the cream inside and use the entire cookie, however just the chocolate cookie itself seems to form better with the melted butter or margarine.Ok, that's all I got for now...try out those desserts though--summertime screams cool desserts, and these will not disappoint! Enjoy!

-Jenni Smith

Basic Pot Roast

I have made this several times and have loved it!!

1 (4-pound) boneless Chuck pot roast, neatly tied
Salt and ground pepper
2 tablespoons vegetable oil
1 cup finely chopped onions
1 cup finely chopped carrots
1 cup finely chopped celery
2 bay leaves
2 teaspoons thyme
4 cups beef stock
4 tablespoons all-purpose flour
4 tablespoon butter, softened

1. Pat roast dry and season with salt and pepper.
2. In a Dutch oven, heat the vegetable oil over moderately high heat until hot but not smoking.
3. Add the roast and brown on all sides, about 15 minutes total.
4. Transfer the roast to a plate and pour out all but 1 tablespoon of fat from the pan.
5. Add the onions, carrots, and celery to the pan and cook over moderate heat, stirring until golden.
6. Place the roast back in the pan along with the bay leaves, thyme, and enough of the beef stock to come up 2/3 of the way up the beef
7. Bring the pot roast to a simmer on top of the stove, skim, cover tightly, and set in the lower third of a 350 degree preheated oven.
8. Regulate heat so that the liquid remains at a gentle simmer for 2 1/2 to 3 hours, until the beef is tender.
9. Turn the roast over several times during its braising.
10. Transfer roast to a cutting board and let stand 10 minutes, covered with aluminum foil to keep warm.
11. Skim off any fat from the surface of the liquid. Strain the liquid.
12. To thicken the sauce slightly, bring the liquid to a boil.
13. For each cup of liquid, stir together 1 tablespoon butter and 1 tablespoon flour.
14. Whisk the butter mixture into the liquid. Simmer, stirring constantly, until thickened.
15. Slice the pot roast and serve with the sauce and boiled new potatoes.

Friday, July 20, 2007

Mashed Garlic and Red Potatoes

2 lb. red potatoes
3 garlic cloves
¼ c. olive oil
¾ tsp. salt
¼ tsp. pepper

1. In medium pot add potatoes and garlic. Fill with water until covered
2. Bring to a boil; reduce heat and cover for 15-20 minutes
3. Reserve ½ c. water; drain the rest
4. Mash into big chunks, add oil, salt and pepper and enough water to make potatoes fluffy

Note: This goes good with a roast.

Chinese Chicken Salad

1/2 cup + 2 Tbsp. rice vinegar
2 Tbsp. shoyu (soy sauce)
2 tsp. cornstarch
1 Tbsp. water

1. Heat vinegar and soy sauce.
2. In separate bowl, mix cornstarch with water. When vinegar and soy sauce mixture comes to a boil, stir in cornstarch and water mixture. Stir until slightly thickened. Cool a little and pour mixture into a glass jar.

3. Add:
1 cup sugar
1 cup oil
1/2 tsp. black pepper
2 tsp. salt
2 tsp. sesame oil
1 tsp. dry mustard

4. Mix well and store in fridge.

Lettuce (I use a combination of Romain, Iceberg, and Red Leaf)
5-6 green onions, chopped
2-3 chicken breasts, boiled and shredded
1/2 cup slivered almonds, browned in dry frying pan
2-3 oz. bean threads, deep fried and drained on paper towels
chow mein noodles or 16 won tons wrappers, cut in strips, deep fried, and drained

1. Rinse lettuce and dry. Cut into bite sized pieces.
2. Combine all ingredients (save some almonds and chow mein noodles for garnish).
3. Stir in dressing just before serving.

Notes: If combining ingredients ahead of time, do not add bean threads until just before adding the dressing or they get hard. Enjoy!

Thursday, July 19, 2007

Buttermilk Lemon Cream Pie

Ok, sorry this took so long to get up, but here's my first contribution to the recipe blog Jaime has set up--great idea Jaime! Here's a few of my favorites:

This is my FAVORITE homemade dessert EVER!!! IT's SUPER easy to make...all it takes is some patience as you wait for it to set and chill in the fridge for a while! It's well worth the wait.

1 cup sugar
1/2 cup all-purpose flour
2 cups buttermilk (you can measure out 2 tablespoons of lemon juice and then add milk to equal 2 cups…let sit for 5 minutes before using)
1/2 cup water
3 egg yolks, lightly beaten
6 tablespoons lemon juice
2 tablespoons butter

1 pint heavy whipping cream
sugar to taste

1 pie crust, baked and cooled (use any recipe you like or bake a frozen crust and cool)

1. In a large saucepan, combine sugar and flour. Gradually stir in buttermilk and water until smooth. Cook and stir over medium heat until thickened and bubbly, about 4 minutes. Reduce heat; cook and stir 2 minutes longer. Remove from the heat.

2. Stir in a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat; stir in lemon juice and butter until butter is melted. Pour into cooled pie crust. Put the pie in the refrigerator for at least 5-6 hours to set.

3. Once the pie is set, you can finish the pie by making the topping. In a mixing bowl, beat the whipping cream until small peaks begin to form and the cream thickens. Add sugar to taste. Top the pie with the whipping cream, and put back in the refrigerator until you serve it. Store any leftovers in fridge.

Yield: 6-8 servings.
NOTE-This pie is best made the day before and allowed to set over night before eating.

Shells with Spinach Pesto & Mushrooms

2 cups fresh spinach
1 cup fresh basil leaves
1/4 c. pine nuts
4 garlic cloves
1/3 cup olive oil

Combine spinach, basil, pine nuts and garlic in blender or food
processor; mix well.  Gradually add oil, blending until thickened.
Set aside.

1 box (16 oz.) pasta, prepared according to directions on box

Saute mixture:
2 Tbsp. olive oil
2 cups thinly sliced mushrooms
1/2 cup finely chopped onion
1/2 cup chopped red pepper
1/2 tsp. salt
1/2 tsp. ground black pepper

Heat oil in large skillet over medium-high heat.  Add mushrooms, onion
and red pepper.  Cook 4 to 5 minutes, stirring occasionally.  Season
with salt and pepper.

Add pesto and vegetable mixture to hot pasta.  Toss, adding hot water
to desired consistency.  Transfer to serving platter, top with 1/2 c.
parmesan cheese and 1/4 c. toasted pine nuts (optional).

(To toast pine nuts:  Heat in small saucepan over medium-high heat for
4-5 minutes, stirring occasionally.)

My meatballs

1 pound ground beef/turkey
1 pound spicey/hot ground sausage (if you can't find the spicy sausage then add a couple dashes of hot sauce--it really doesn't make it hot at all, but just adds some flavor)
2 eggs
1 cup parmesan cheese
1 cup bread crumbs
1 clove garlic, minced
1 T Italian seasoning

Beat eggs, then add cheese, bread crumbs, garlic and seasoning. Add meat and mix together--hands works the best. Shape them into balls about walnut size. Brown in sauce pan with a bit of oil. The outside will be browned but the inside will still be a bit raw. Since this recipe makes a ton this is the point where I freeze half of them (put them on a cookie sheet and freeze individually). The remaining meatballs I simmer for about 20 minutes in my favorite spaphetti sauce. Then serve over spaghetti.
You can use this same recipe for meatloaf. I use a 9x13 pan and shape the meatloaf in the middle of the pan. The grease will run out, instead of being baked back in. Cook for about 1 hour at 350--maybe a little longer if you use turkey.
This is the only recipe I have ever thought up, hence the recipe is written quite poorly. But, it is pretty delicious if I do say so myself.

My favorite Vegetable Soup

2 T olive oil
1 large onion
2 carrotts, chopped
2 celery stalks, chopped
3 14.5 ounce cans chicken broth
1/2 pound yukon gold potatoes, cut into 1 inch chunks, peeled
1 15 ounce can cannellini beans, drained
1/2 head shredded cabbage
1/4 cup dried macaroni
1 t dried thyme, 1 T fresh thyme
1/2 t salt
1 14.5 ounce can of diced tomatoes
1/4 pound green beans, cut to 1 inch pieces
1 cup chopped broccoli
Grated parmesan cheese

Heat oil in pan over medium-high heat. Add the onion, carrots and celery and cook til softened. Add the broth, 1 cup of water, the potatoes, beans, cabbage, pasta, thyme and salt. Bring to a boil. Reduce heat, cover partially and simmer for 15 minutes.
Add the tomatoes, green beans, and broccoli, return to a simmer and cook until the vegetables are tender, 5-10 minutes.
Add parmesan to soup once it has been ladled and served.

Note: The beans, cabbage and pasta make the soup more like a minestrone. If you prefer just a vegetable soup then take them out.

Tuesday, July 17, 2007


This is the Betty Crocker recipe of Snickerdoodles, it is one of my families Christmas tradition cookies, and I have had lots of compliments on it.

1/2 cup Butter softened
1/2 cup shortening
1 1/2 cup sugar
2 eggs
2 1/4 cup flour
2 tsp. cream of tartar
1 tsp. soda
1/4 tsp. salt

Heat oven to 400 degrees. Cream the first four ingredients together. Add the rest and mix. Roll into smallish balls and roll in 2 Tablespoons sugar and 2 Tablespoons Cinnamon mixed together. Place 2 inches apart on ungreased baking sheet. Bake 8-10 minutes, or until set.

A little hint on cookie baking, you might already know this. To keep them softer and not so crunchy, take them out at the lesser time (8 min), they will continue to cook a bit on the warm pan. If they are still harder than you like, take them out even earlier. Wait about 10 minutes for them to cool down and set before removing them from the pan.

Saturday, July 14, 2007

the BEST CHEX MIX ever!!!

Notes: With this recipe you can usually half it, because it makes a lot! Feel free to substitute whatever you like in it! Also, what I do instead of laying it out on cookie sheets is I lay tin foil on the table and tape together so there are no gaps and then I put wax paper on that and tape it together too and then put the chex mix and ingredients on top of that. Then I pour the syrup over it and mix it with a big spoon. Then when you are done you just roll the tin foil and wax paper up and throw it away! It makes for a fast cleanup, otherwise you will be there forever trying to clean up everything!

2 Box Corn Chex
1-2 Box Golden Grams
1-2 small Packages slivered almonds (or a big bag if you like)
16 oz pkg M&Ms (or you can use Reeces Peeces or whatever)
2 Cups mini marshmellows
Optional: Raisins
Chocolate Chips
Mix together and lay out on wax paper or cookie sheets.

Then in Pan:
2 Cups Sugar
2 Cups Light Corn Syrup
3 Cubes REAL Butter

Mix and bring to a boil. Boil 3 minutes.
Stir over chex mix.

I love this stuff and can't stop eating it!

Cream Cheese Icing

1 cup (2 sticks) butter
16 oz. cream cheese, softened
2 lb. (8 cups) confectioners' sugar
2 tablespoon milk

1. In a medium mixer bowl cream butter and cream cheese together until smooth
2. Add sugar and milk
3. Beat on high until smooth (only 30 seconds to 1 minute)
4. Thin to ice cake smooth; use full strength for piping borders

Note: Do not use light cream cheese or butter substitute. If margarine is used icing will be softer.

YIELD: Makes 5-1/2 cups.

Apple Spinach Salad

1 bag spinach
1 bag romaine
7 slices cooked bacon, crumbled
1 bag slivered almonds
1 green apple, sliced

1. Sugar coat the almonds by placing the almonds in a medium saucepan with about a ½ cup of sugar.
2. Stir over medium heat until sugar melts and coats almonds. Let cool on a glass pan so they won’t stick.
3. Will last for about a week in an airtight container.

1/8 red onion very thinly sliced
1/3 c. oil
¼ c. sugar
¼ tsp. salt
3 Tbs. white vinegar

4. Mix together and toss with salad.

VERY Easy Salsa

1 (28 oz) can of diced tomatoes
1-2 jalapenos, seeded
½ medium onion
½ bunch chopped cilantro
¾ tsp. salt
¾ tsp. sugar
¼ tsp. pepper
¼ tsp. garlic powder
¼ tsp. ground cumin
2-3 drops liquid smoke (optional)

1. Put everything in a blender and mix.
2. Taste and adjust as needed.

Note: I used 1 ½ jalapenos and it gives a kick, but not too hot. This salsa is great with chips. We buy the Tia Rosa Mega Thin chips.

Craisin Spinach Salad w/ Red Wine Vinaigrette

1 bag spinach
½ c. diced red onion
Candy almonds (make the same way as Apple Spinach Salad)

¾ c. olive oil
1/8 c. water
¾ c. red wine vinegar
1 c. sugar

1. Place dressing ingredients in blender and mix until well blended.
2. Toss with salad and serve

Note: This makes a good amount of dressing but will keep in the fridge for about a week or so.

Black Bean Salsa Dip

2 (8oz.) pkg. cream cheese (fat free or regular)
¾ c. mayo
3 Tbs. taco seasoning
2 green onions; sliced
1/3-1/2 c. red bell pepper; chopped
1/2 large can sliced olives
¾ c. salsa
1 pressed garlic
1 can black beans; rinsed and drained
1 can corn; drained
1 small can chopped jalapeno (only use about 1-2 Tbs.)

1. Mix cream cheese, mayo, and taco seasoning
2. Spread on a platter
3. Mix the remaining ingredients
4. Spread over cream cheese layer
5. Serve with tortilla chips

Note: This dip looks kind of gross but once you try it you can't stop eating it. It makes a lot so for just a family size serving cut the recipe in half (or as close as you can)

Yummiest Cream Corn

2 lrg. bags of niblet frozen corn
Lrg. container of heavy whipping cream
White pepper
2 Tbs. cornstarch
¼ c. water
1/3 c. sugar

1. Put frozen corn in large pot
2. Add up to ¾ container of heavy cream and cook with lid on until boiling and corn has separated from each other; mixing every once in a while
3. Add sugar
4. Add white pepper to taste (more is better)
5. Mix together cornstarch and water and SLOWLY add a little at a time to corn mixture
6. At this time you can add more cream or sugar IF desired
7. Cook about 3-4 minutes and serve

Note: This makes A LOT and is good for potluck type get togethers! Cut in half for regular size family. I hate creamed corn, but this I love. I received this recipe from Nikki Norman.

Friday, July 13, 2007

Yummy Chex Mix

12 oz of white chocolate
6 cups rice or corn Chex
4 cups of small stick pretzels (break in half)
2 cups dry roasted peanuts
12 oz of regular M&M's (fun around the holidays with the different color mixtures!)

Combine dry ingredients in large bowl. Melt the chocolate on the stove. Pour over the mixture and stir really well. Pour onto wax paper and let cool.

Thursday, July 12, 2007

Introduction to this Blog...

I thought it would be fun to start a blog dedicated to sharing new (or old) recipes. I enjoy trying new recipes and if they are good I love to share them as well. I'm hoping that with time this blog will be flourishing with recipes that have been TRIED and are dang good!! The glory of this being done on a blog is that you can also leave comments about the recipe if you find a short cut, have a suggestion, have a question, or are simply trying to find a specific recipe that someone else might have! With everyone's participation this will be a lot of fun.

Remember to add a label to your recipe.

So it is easier to find what you may be looking for, please use a "label" like one of the following or use one from the list along the right hand side of the blog:

Side Dish
Main Dish
Misc. (this would be for frostings, sauces, etc.)

Wednesday, July 11, 2007

Lyssa's Luscious Sugar Cookie FROSTING

A must for Lyssa's sugar cookies!! Don't even think about using your grandma's recipe!

¼ cup water
¾ cup shortening
½ cup butter
½ tsp salt
½ tsp vanilla
5 cups powdered sugar

Add first 5 ingredients and mix. Slowly add powdered sugar in about 1 cup at a time. Mix well and add color as needed!!

Caramel Bubble Rolls

There's always a request for this one...

2 loaves frozen bread dough
½ c. butter or margarine
1 c. brown sugar
1 small box vanilla or butterscotch pudding mix (NOT instant)
2 Tbs. milk
1 ½ tsp. cinnamon (optional but recommended)

1. Thaw bread in refrigerator over night, but do NOT let them rise
2. Break 1 loaf in pieces (about 2 inch chunks) and place in a greased 9x13 in. pan.
3. Melt butter, add sugar, pudding mix, milk, and cinnamon
4. Bring to a boil and remove promptly from stove.
5. Pour over bread
6. Break up second loaf and place on top.
7. Let rise until it's about even or slightly over the edge of the pan
8. Bake in 350° oven for 30 minutes.

Note: My mom has been making this recipe since the early 80's!! Once you have them, you'll want them again. I promise!!! These are really good for dessert or breakfast sweet roll.

Lyssa's Luscious Sugar Cookies

Honestly...these are the most incredible sugar cookies I have EVER had. Highly recommend trying these at least once!

1 cup butter
2 cups sugar
2 eggs
1 cup sour cream
1 tsp. vanilla
½ tsp. baking soda
4 tsp. baking powder
4 ½ - 5 cups flour; enough so it isn’t too sticky
½ tsp. salt

1. Preheat oven to 350°
2. Cream together butter & sugar. Add eggs, sour cream and vanilla.
3. Sift dry ingredients together and add to butter mixture.
4. Chill for at least 1/2 hour. Roll out dough to about 1/2 inch thick.
5. Bake for 11-13 min. (cookies will be softer the next day and after frosting them)

Makes about 2½ dozen cookies

DANG Good Guacamole!

6-7 medium size ripe avocados
about 1 tsp. oil
about 2 small fresh limes

1. Mash avocados in a medium to large size bowl; until desired texture
2. Add oil and mix
3. Add salt to taste and mix (if you are using it just for chips remember you will be getting salt from the chips too so don't add too much)
4. Squeeze 1/2 of a lime at a time stirring between each addition; add more juice as needed for flavor.


Steak, Bean, and Rice Burritos

1-2 lbs. steak meat; cut into thin strips
1 Tbls. spoon oil
Fajita Seasoning
Burrito Size tortillas
Refried Beans (La Costena brand are awesome!)
Tomato Bouillon
Sour Cream

1. Cook rice according to package; adding 2 tsp. tomato bouillon to every 1 c. of water
2. Heat oil and add steak; season to taste
3. Heat beans
4. Heat tortillas
5. Add beans, rice, steak, and cheese to tortillas and roll up like a burrito
6. Place burrito in warm skillet until slightly brown on both sides
7. Top with sour cream, salsa, and guacamole

Tanya's Chocolate Chip Cookies

2/3 c. butter flavored Crisco
2/3 c. butter (real butter)
1 c. white sugar
1 c. brown sugar
2 tsp. vanilla
2 eggs
3 1/2 c. flour
1 tsp. salt
1 tsp. baking soda
chocolate chips

1. Combined first 6 ingredients together one at a time.
2. Mix together dry ingredients
3. Add flour mixture about 1 cup at a time mixing well between each addition
4. Add chocolate chips
5. Bake at 375 degrees for 10-12 minutes.

Note: My sister uses half milk chocolate chips and half peanut butter chips. They are incredible. Also, using half crisco/butter makes the cookies soft inside and slightly crispy on the outside. Sooooo good!!

Potato Cheese Soup with Sausage

3 cans fat-free chicken broth
4 medium -large baking potatoes; peeled and diced
1 large onion; peeled and diced
3 turkey Italian sausages; mild or hot
10 oz. light Velveeta cheese
1 can Rotel tomatoes

1. Cook potatoes and onion in broth until tender; do not drain broth.
2. Use potato masher and mash vegetables into desired chunks.
3. Remove casings from sausage and brown in skillet; stirring until done and crumbled.
4. Slightly melt cheese and add to broth/potatoes mixture
5. Add tomatoes and mix.

Makes about (8) 1 cup servings

Note: This is very good. It is an approved weight watchers recipe and is healthy if you follow the correct ingredients.