Thursday, January 28, 2016

Mississippi Mud Pie


INGREDIENTS
1/2 c. butter
1 c. flour
1 c. chopped pecans
(optional) additional chopped pecans as pie topping
1 8oz. cream cheese, softened
12 oz. container cool whip
1 c. powdered sugar
1 small box instant chocolate pudding
1 small box instant vanilla pudding
3 c. milk


DIRECTIONS
For the crust: combine butter, flour and 1 c. chopped pecans. Spread in 9x13 pan and bake at 350 degrees for 10 minutes. Watch carefully. Remove from oven and let cool.

Mix: cream cheese, 1 c. cool whip, and powdered sugar. Spread cream cheese layer over crust.

Mix: chocolate pudding, vanilla pudding and milk. Spread pudding over cream cheese layer.

Top with a layer of remaining cool whip and sprinkle with nuts.

Refrigerate 3 hours.

*Can substitute with any flavor of pudding.


Sunday, January 24, 2016

Chipotle Salsa


INGREDIENTS
1(14.5 oz) can diced tomatoes with juice
1 (10 oz.) can Rotel with green chilies
1/4 onion, chopped
1 1/2 tsp. garlic, minced
3/4 can (7 oz) chipotle salsa (puree) El Mexicano brand
1/4 tsp. sugar
1 tsp. salt
1/2 tsp. cumin
2 limes, juiced
1/4 bunch cilantro

DIRECTIONS
Combine all ingredients into a food processor and blend to desired consistency. Test with tortilla chip and adjust as needed. Serve with tortilla chips.

Restaurant Style Salsa


INGREDIENTS
1 can (28 oz.) whole tomatoes with juice
2 cans (10 oz.) Rotel with green chilies
1/4 c. chopped onion
1 clove garlic, minced
1 jalapeno, diced
1/4 tsp. sugar
2 tsp. salt
1/2 tsp. ground cumin
1/2 bunch cilantro
3 T. lime juice

DIRECTIONS
This makes a large batch. Use a food processor. May need to process in several batches depending on size.

Combine all ingredients and pulse until desired consistency. Test with a tortilla chip and adjust as needed. Refrigerate salsa for at least an hour. Serve with tortilla chips.

Monday, January 18, 2016

Valentine's Day Cinnamon Dipped Candy Hearts



INGREDIENTS
Cinnamon Candied Hearts
White chocolate, melted
colored sprinkles

DIRECTIONS
Melt white chocolate and dip one side of the hearts in the chocolate. Lay on a wax lined baking sheet. Add sprinkles before the chocolate sets. 


Thursday, January 14, 2016

Homemade Chicken Noodle Soup


I was sick a few weeks ago and my awesome next door neighbors Darin and Donelle brought me some delicious Chicken Noodle Soup...with homemade noodles! Nothing makes you feel better faster than warming up with something this tasty in your belly! It was so good I got the recipe and made it for my kids the next week. We had so much fun dusting off our noodle press and making noodles from scratch. 

INGREDIENTS
3 eggs
6 T. cream or milk
1 1/2 tsp. salt
3 c. flour
8 c. chicken broth
3 cans sliced carrots (I just bought 1 bag of pre sliced carrots)
4 stalks celery, sliced
onion, finely chopped
rotisserie chicken from Sam's Club or Costco, shredded (or 2-3 chicken breasts cooked in chicken broth and shredded).
salt and pepper, to taste

DIRECTIONS
Mix eggs, milk, salt and flour until well combined. Roll out thin (approx. 1/8 inch thick). Use a pizza or noodle cutter and slice (approx. 1/2 inch in width). We ran the dough through our noodle press to get uniform noodle slices. Cook in boiling chicken broth in 3 separate batches for about 20 minutes.

Heat a sauté pan, adding 1 T. butter to sauté carrots, onion, and celery. Add  shredded chicken and veggies to chicken broth and noodles. Add salt and pepper to taste and extra chicken broth if needed and let simmer until ready to eat.

Baked Biscuits and Gravy


INGREDIENTS
Bisquick biscuit dough
6 eggs
1/2 c. milk
1/2 tsp. pepper
1/2 tsp. salt
1 lb Jimmy Dean sausage, (I use regular or hot)
1 c. shredded cheese

For the gravy:
4 T. butter
4 T. flour
salt, to taste
pepper, to taste
2 c. milk

DIRECTIONS
Prepare Bisquick biscuit dough according to directions of the box and then set aside.  Cook sausage in a fry pan over medium heat until well done. In a separate bowl, mix eggs, 1/2 c. milk, 1/2 tsp. salt, and 1/2 tsp. pepper. Set aside. In a saucepan, melt butter. Stir in flour, salt, and pepper, and slowly add the 2 cups of milk. Simmer, stirring, until it’s thickened. Grease a 9x13 glass baking dish and then layer the biscuits, sausage, cheese, egg mixture, and then gravy. Bake at 350°F/180°C for 35-45 min, until the eggs on the bottom are cooked. 



Tuesday, January 12, 2016

BLAT Sandwich



This is my all time favorite summer sandwich. Nothing beats a fresh tomato from the garden!

INGREDIENTS
bread
bacon
avocado
tomato
lettuce
salt
pepper
mayonnaise or butter, optional

DIRECTIONS
Cook bacon and let cool. Wash and slice veggies. Spread mayonnaise or butter on bread slices. Arrange lettuce, tomato, bacon and avocado onto bread. Sprinkle tomatoes with salt and pepper.


Baby Shower Fruit Baby in Watermelon Carriage






Monday, January 11, 2016

Beef Stew



INGREDIENTS
1 pkg. stew meat (approx. 1 1/2 lbs.)
1 russet potato, peeled and diced
2 celery stalks, diced
1/2 c. diced onion
1 carrot, peeled and diced

1/3 pkg. stew seasoning
1 c. water
1-10 oz. can tomato soup

DIRECTIONS
Cook stew meat on low for 6 1/2 hours with salt and pepper. Turn crockpot to hi and add remaining ingredients. Cook for an additional 1 1/2 hours.

Serves 4. I usually double the recipe.


This is another delicious Beef Stew recipe that I use if I don't have a seasoning packet or tomato soup on hand.

INGREDIENTS
2 lbs. stew meat
4 beef bouillon cubes, crumbled
4 c. water
1 tsp. dried rosemary
1 tsp. dried parsley
1/2 tsp. ground black pepper
3 russet potatoes, peeled and diced
4 carrots, peeled and diced into 1 inch pieces
4 celery stalks, cut into 1 inch pieces
1 large onion, chopped
2 tsp. cornstarch
2 tsp. cold water

DIRECTIONS
In a crock pot, add water and crumbled bouillon cubes. Add stew meat, onion, rosemary, parsley and pepper. Cook on high 4 hours or low for 6. Add potatoes, carrots, and celery.  Cook for an additional 1 to 2 hours. Dissolve cornstarch in 2 tsp. cold water and stir into stew. Cook until stew has thickened.

Roast Beef BBQ

A recipe passed down from my grandmother Barbara Priest.

INGREDIENTS
20 oz. roast beef, leftovers shredded
1 c. ketchup
1 c. beef broth or leftover gravy
2 T. brown sugar
1 1/2 tsp. chili powder
1 T. vinegar
2 c. water
1 c. chopped celery
1 small onion, chopped
salt
pepper

DIRECTIONS
Combine all ingredients and bring to a boil. Reduce heat to medium-low and simmer for 45-60 minutes. Serve over buttered, toasted hamburger buns.

*If starting from scratch with uncooked roast beef, cook beef in crock pot on low for 8 hours with salt, pepper, beef broth, onion and celery. Add remaining ingredients the last hour.

Chicken Salad Sandwich


INGREDIENTS
4 c. cooked diced chicken
1/2 c. mayonnaise
1/4 c. miracle whip
1/2 c. ranch dressing
1/4 c. finely chopped onion
1/2 c. finely chopped celery
grapes, sliced
cashews
pineapple tidbits, optional

DIRECTIONS
Mix all ingredients and chill for several hours. Serve on croissant rolls or in flour tortillas as a wrap.

*Adding pineapple tidbits or sliced grapes and cashews to the sandwich mix just before serving is delicious. Also, black olives and shredded lettuce can be added to wraps.

Chicken Santa Fe

Super easy and delicious meal.

INGREDIENTS
4 boneless, skinless chicken breasts
1-15 oz. can black beans, undrained
1 1/2 c. salsa

DIRECTIONS
Spray inside of crock-pot with cooking spray. Place chicken in crock-pot. Pour black beans and salsa over chicken. Cook on hi for 4-5 hrs or low for 8 hours. Shred chicken and serve with tortillas, spanish rice and sour cream.

Marinara Sauce

This Italian recipe was shared with us from our friend Sandy B. back home. She was one of my favorite church leaders growing up and taught us to make this sauce and homemade pasta.

INGREDIENTS
1 T. parsley
1 T. oregano
1 T. basil
1 T. salt
1/2 tsp. pepper
1 lb. package Jimmy Dean Italian sausage (I usually use Jimmy Dean Hot sausage)
1 medium onion
1 green bell pepper
1 package mushrooms
2 garlic cloves, minced
2 cans (8 oz) tomato sauce
2 cans (6 oz) tomato paste
2 cans (14.5 oz) stewed tomatoes

DIRECTIONS
Mix parsley, oregano, basil, salt and pepper and divide in half. Brown the sausage in a fry pan on medium heat with half of the seasoning sprinkled over top. Remove the sausage from pan.

Finely chop onion, pepper, mushrooms and cloves and coat with the remaining season and sauté in fry pan with sausage drippings.

Combine sausage and veggies with tomato sauce, tomato paste and stewed tomatoes into crockpot.

Cook on low for 5 hours. May add water to desired thickness. The longer it simmers, the better!


Ebelskivers



Æbleskiver (Danish pronunciation: [ˈɛːb̥ləˌsɡ̊iːʊ̯ɐ]Danish meaning apple slices [singular: æbleskive]), also called "appleskives" are traditional Danish pancakes in a distinctive shape of a sphere. Somewhat similar in texture to European pancakes crossed with a popover or Yorkshire pudding, æbleskiver are solid like a pancake but light and fluffy like a popover. The English language spelling is usually aebleskiver or ebleskiver.

INGREDIENTS
3 c. scalded milk
1/2 c. shortening
2 T. yeast
1 c. warm water
1 T. sugar
1 c. sugar
5 egg yolks
4 c. flour
5 egg whites

DIRECTIONS
Scald milk. Add shortening and 1 c. sugar. Allow to cool. Dissolve yeast in 1 c. warm water with 1 T. sugar. When milk is lukewarm, combine with egg yolks, flour and yeast mixture. Let rise 3 times. Beat egg whites to stiff peaks. Fold in batter. Cook in hot Ebelskiver pan with melted butter (1/2 tsp) in each cup. Fill cups 3/4 full. Turn with toothpick or small pickle fork.




Serve hot with butter and syrup, powdered sugar, or butter and jam. Some people like them with applesauce.


Nana's Sweet Dough Rolls

Nana has been making these rolls for longer than I can remember. My recipe card dates to 1978 and we still make them to this day.

INGREDIENTS
1 c. milk, scalded
1/4 c. shortening
1/2 c. sugar
1-1/2 tsp. salt
2 T. yeast
1/4 c. warm water
1 tsp. sugar
2 eggs
4 cups flour

DIRECTIONS
Scald milk in a pan over stove and set aside to cool.  Combine yeast, warm water and 1 tsp. sugar in a separate bowl and let dissolve. Add shortening, 1/2 c. sugar and salt.  Once milk has cooled, add to yeast mixture. Add eggs and then flour, one cup at a time. Continue to mix for approximately 7 minutes.

Let rise twice.

When dough is ready, roll out on a lightly floured surface to 1/2 inch thick. Cut rolls with a 4-inch cutter. (glass cup works great.) Dip each roll in melted butter, fold over once, place on pan and let rise. Bake at 350 degrees until light brown.

Homemade Cocoa Mix

INGREDIENTS
1-22 oz. jar instant dairy creamer
1-2 lb. bag powdered sugar
1-20 qt. box instant powdered milk
2-2 lb. size boxes Nestle Quick

DIRECTIONS
Blend all ingredients together and store in a large container. Spoon desired amount into mugs and add hot water.

Saturday, January 9, 2016

Brazilian Lemonade


One of my favorite drinks. I hope you enjoy it as much as I do.

INGREDIENTS
1 c. sugar
6 c. cold water
4 limes
6 T. sweetened condensed milk
Ice

DIRECTIONS
Mix water and sugar well and chill until ready to use.  Wash limes thoroughly with soap. You will be using the whole lime so you need to make sure they are nice and clean. Cut the ends off the limes and then cut each lime into smaller pieces. Place half of the limes into a blender. Add half of the sugar water and pulse 5-6 times.

Place a fine-mesh strainer over a pitcher and pour the blended mixture through the strainer and into the pitcher. Use a spoon to press the rest of the liquid into the pitcher. Dump the remaining pulp from the strainer into the trash. Repeat this process with the remaining limes and sugar water.

Use a whisk to add sweetened condensed milk to the pitcher. Serve immediately over ice.

*This drink does not keep well so don't mix in the blender until you are ready to serve.

Grinch Cookies


I love Grinch cookies! They are so festive and colorful and any cookie topped with a Hershey's Candy Cane Kiss is going to be delicious! Last year I used a Peanut Butter Drop Cookie recipe but this year I decided to go with a Snickerdoodle recipe because I new some of our neighbors had peanut allergies. Both tasted great! I'll post both recipes...

SNICKERDOODLES
INGREDIENTS
1/2 c. butter, softened
1/2 c. shortening
1-1/2 c. sugar
2 eggs
2-3/4 c. flour
2 tsp. cream of tartar
1 tsp. soda
1/4 tsp. salt
green granulated sugar sprinkles
Hershey Candy Cane Kisses

DIRECTIONS
Heat oven to 350 degrees. Unwrap Hershey kisses and place in a small plastic container and store in freezer until ready to use. (Candy Cane Kisses melt fast on a hot cookie so I've found this helps the kiss from melting if they are cold to begin with.)

Mix thoroughly butter, shortening, 1-1/2 c. sugar and eggs. Blend in flour, cream of tartar, soda and salt. Shape dough into small balls. Roll in green granulated sugar sprinkles and place on ungreased cookie sheet. Bake 8-10 minutes or until set.  Remove from oven and place a kiss on each cookie, slightly pressing down to indent the kiss into the cookie. Let cookie cool for a few minutes until set. (If you notice the kisses going too soft on the cookie, set them in the freezer for 10+ minutes until they are cooled. The kiss will then be able to hold its shape.)

KISS COOKIES
INGREDIENTS
3/4 c. creamy peanut butter
1/2 c. shortening
1/3 c. granulated sugar
1/3 c. packed light brown sugar
1 egg
3 T. milk
1 tsp. vanilla extract
1-1/2 c. all-purpose flour
1/2 tsp. salt
green granulated sugar sprinkles
Hershey Kisses

DIRECTIONS
Heat oven to 350 degrees. Beat peanut butter and shortening in large bowl with mixer until well mixed. Add 1/3 c. granulated sugar and brown sugar; beat well. Add egg, milk and vanilla; beat until fluffy. Stir together flour, baking soda and salt; gradually add to peanut butter mixture, beating until blended. Shape into 1/2-inch balls. Roll in granulated sugar and place on engrossed cookie sheet.

Bake 5 to 6 minutes or until set. Immediately press kiss into center of each cookie. Return to oven for 1 minute. Remove cookies to wire rack to cool.

*Note: There are many varieties of Hershey Kisses and they all melt differently. If using anything other than a regular Hershey Kiss, skip the last step of returning the cookies to the oven and instead just bake the cookies a minute longer before removing and adding the kiss.  Also you may need to put the cookies in the refrigerator after baking to get the chocolate to harden.




Wednesday, January 6, 2016

7 Layer Bean Dip Cups


We made these fun bean dip cups for a Cinco de Mayo party. They are easy for guests to eat with a side of tortilla chips. 

INGREDIENTS
1 can refried beans
1 pkg. taco seasoning mix
2-3 avocados
1 guacamole packet
1- 16 oz. tub sour cream
1- 16 oz. jar salsa
2 c. shredded cheese
1 large tomato, chopped
1 bunch green onions, sliced
1- 6 oz. can olives, sliced
tortilla chips

DIRECTIONS
Mix refried beans and taco seasoning packet in a bowl and set aside. Cut up avocados, add guacamole packet and mix until well combined in another bowl. Layer dish or individual cups as follows: beans, guacamole, sour cream, salsa and shredded cheese. Top with tomatoes, olives and onions. Serve with tortilla chips.

Mexican Wedding Cookies


We also called these Russian Teacakes growing up. These are some of my favorite cookies and they are so simple to make.

INGREDIENTS
1 c. butter, softened
1/2 c. powdered sugar
1 tsp. vanilla
2 1/4 c. flour
1/4 tsp. salt
3/4 c. finely chopped walnuts

DIRECTIONS
Heat oven to 400 degrees. Mix thoroughly butter, sugar and vanilla. Work in flour, salt and nuts until dough holds together. Shape dough into 1 inch balls. Place on ungreased cookie sheet. 

Bake 10-12 minutes or until set but not brown. While warm but not hot, roll in powdered sugar. Cool. Roll in sugar again.


Minty Limeade


My friend Teresa J. is an amazing cook! If you are looking of a particular recipe, she probably has it! I love this refreshing summer drink she has shared with us.

INGREDIENTS
Limes
Mint leaves
Simple Syrup
Ice
Water

DIRECTIONS
In a large pitcher, toss in 6-7 mint leaves. Cut 4-5 limes in halves or fourths. Squeeze out as much juice as you can, but throw the lime in to the bottom of the pitcher as well. Using a spoon or whisk, smash everything around to release a bit of the mint flavor. Add 1 cup simple syrup (see recipe below). Pack the pitcher with ice and then fill with water. If you like it sweeter, add more simple syrup or more lime if you want more lime flavor.

SIMPLE SYRUP:
Mix equal parts sugar and water (example: 2 cups sugar, 2 cups water) in a saucepan. Heat and stir until mixture comes to a boil and all sugar dissolves. Cool completely and use to sweeten any type of drink.

Cheesy Potatoes

My sister holly has made these yummy potatoes several times for us at family gatherings and shared the recipe. 

INGREDIENTS
2 packages frozen hash browns, thawed (microwave helps)
1/2 medium onion, chopped
2 cans cream of chicken soup
1 1/2 tubs sour cream (total 24 oz.)
2-3 cups shredded cheddar cheese
additional 1-2 cups shredded cheese for topping

DIRECTIONS
Mix together hash browns and onion, set aside. In a saucepan combine cream of chicken soup and sour cream and stir until smooth. Add shredded cheese and stir until melted. Add the potato mixture with sauce and stir until combined.

Pour into a dutch oven and bake at 350 degrees until hot and bubbly, approx 45 min to 1 hr.  Add 1-2 cups additional shredded cheese and cook for additonal 15-minutes.

Olive Garden Alfredo Sauce

My brother Riley owns a Kneader's restaurant and he's a pretty good cook too! This is his delicious Alfredo Sauce recipe. 

INGREDIENTS
1/2 c. butter
1/2 tsp. minced garlic
2 T. white soup base mix (I use Shirley J's soup base mix or Kneader's soup base mix)
1 pint. heavy cream
1/2 tsp. garlic powder
2/3 c. dry grated parmesan (powder kind)
1/4 tsp. ground black pepper
1/4 tsp. salt

DIRECTIONS
In a medium saucepan, melt butter and add garlic. Stir and then add the white base soup mix. Stir in heavy cream, garlic powder, parmesan, salt and pepper. Simmer on low for 15-20 minutes, stirring occasionally and watching carefully not to scorch the bottom. If sauce is too thin, add a simple rue of 3 T. melted butter and 3 T. flour. Let stand for 3-5 minutes before serving.


Olive Garden Zuppa Toscana Soup


I've made this recipe for years and it's one of my favorites! I always double the recipe.

INGREDIENTS
2 3/4 c. chicken broth
1/4 c. heavy cream
1 medium russet potato
2 c. chopped kale
1/2 lb. spicy Italian sausage (I usually use Jimmy Dean Hot Sausage, not Italian...just my preference)
1/4 tsp. salt
1/4 tsp. crushed red pepper flakes
shredded parmesan cheese

DIRECTIONS
Combine the broth and cream in a saucepan over medium heat. Slice the unpeeled potato into 1/4-inch slices, then quarter the slices and add to the soup. Cook sausage in a separate pan and then add to the soup. Add kale and spices and let simmer for about an hour. Stir occasionally.  Pour into bowls and top with parmesan cheese. Enjoy!

Serving: 2

Angel Hair Pasta Salad


INGREDIENTS
12 oz. cooked angel hair pasta (break into 3 pieces)
1 bag baby spinach
1 bag of romaine lettuce
2 cans mandarin oranges, drained
1-2 avocados, chopped
1/4 red onion, chopped
strawberries or pineapple, sliced

Dressing:
3/4 c. apple cider vinegar
3/4 c. sugar
3/4 c. oil
1 1/2 tsp. salt
2 T. water

DIRECTIONS
Mix salad ingredients and dressing ingredients separately and store in refrigerator until ready to combine and eat. Cut up avocado and add to salad just before serving, otherwise it will go brown.

Light and Fluffy Biscuits

I was talking to my mom one day about these delicious "mile high" biscuits we had recently eaten at Ruth's Diner up Emigration Canyon and how I really wanted to come up with a similar recipe. My mom came up with this recipe and they are so yummy! Can't wait to make them again; maybe with some sausage gravy!

INGREDIENTS
1/2 c. salted butter, cold
4 T. shortening
3 c. flour
1 T. sugar
1 T. baking powder
1/2 tsp. salt
1/2 tsp. baking soda
1 1/4 c. buttermilk

DIRECTIONS
In a small bowl, combine cold butter and shortening by using a knife or a small chopper. In a separate bowl, combine flour, sugar, baking powder, salt and baking soda. Add butter/shortening mixture to flour mixture using either a pastry blender or food processor. Combine until a pea size crumb. Stir in buttermilk until all dry ingredients are moistened.

Dump out onto a lightly floured surface. Gather dough together and roll out to 1" thickness. Fold dough over into half and roll out again to 1" thickness. Do this process a total of 4 times. Using a biscuit cutter, cut out biscuits, gathering scraps and re-rolling and cutting. You should get 8 biscuits.

Place biscuits onto a baking sheet lined with parchment paper. The biscuits should be lined up in the center of the pan and touching each other. Refrigerate for 20 minutes.

Preheat oven to 450 degrees. After biscuits have been in the refrigerator for 20 minutes, brush tops of biscuits with melted butter, and place baking sheet in the preheated oven. Bake at 450 degrees for 5 minutes, then turn down oven to 400 degrees and rotate the pan. Continue to bake for another 5-10  minutes, depending on your oven.

Breakfast Casserole

This is a delicious breakfast casserole that has circulated around our church and neighbors for years.

INGREDIENTS
24 oz frozen shredded potatoes
1/2 c. melted butter
6 eggs
1/2 tsp. Lawry's seasoning salt
1 c. evaporated milk
1-2 c. Monterey/cheddar cheese
1 1/2 c. cubed ham, sausage or bacon

DIRECTIONS
Combine melted butter and shredded potatoes and spread out in a greased 9x13 pan.
Bake @ 425 for 25-30 minutes. (Can do this step the night before.)

Beat together eggs, seasoning salt, evaporated milk and pour over baked shell. Sprinkle with cheese and meat.


Bake @ 350 for 40 minutes.