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.