Superbowl

Does anyone have an awesome Superbowl recipe? We're going to a party this Sunday (I know, judge me all you want) and I want to bring a couple things that will knock their socks off. I'm looking for finger foods, mainly. Thanks!

Dulce de leche cheesecake

So I only make desserts for special occasions (usually). We were supposed to have the sister missionaries over for dinner but they cancelled last minute. Anyway, I made this cheesecake and it was fabulous! It's a nice break from plain or berry-inspired cheesecakes. The only changes I would make would be a) to pour caramel sauce over the cheesecake after it is sliced and ready to serve because my caramel sauce ran all over after I removed the springform pan sides and b) I would run a butter knife around the pan before removing the springform sides, otherwise it will probably stick. Enjoy!

One 10-oz box shortbread cookies, such as Lorna Doone.
¼ cup blanched almonds, toasted
2 Tbsp brown sugar
½ tsp salt
4 Tbsp unsalted butter, melted
Two 8-oz packages cream cheese, at room temperature
3 Tbsp flour
2 large eggs plus 1 large egg yolk
1 ¾ cups dulce de leche or other caramel sauce (I used Hershey's caramel sauce)
Boiling water, for baking

Preheat the oven to 350. wrap the outside of a 9-inch springform pan with foil. Using a food processor, finely chop the cookies, nuts, brown sugar, and ¼ tsp salt. Add the butter and pulse until just combined. Press into the bottom of the prepared pan and bake until set, 10 to 12 minutes. Transfer to a rack to cool. Lower the oven temperature to 300.

Using a mixer, beat the cream cheese until softened, 2 minutes. Beat in the flour and remaining ¼ tsp salt on low speed. Beat in the eggs and egg yolk, 1 at a time, on medium speed. Mix in 1 cup dulce de leche.

Pour the batter into the crust. Loosely cover the pan with foil, set in a roasting pan and pour in enough boiling water to reach a depth of 1 inch. Bake the cheesecake until set at the edges but slightly wobbly in the center, about 55 minutes.

Transfer the cake to a rack; let rest for 15 minutes. Spread the remaining ¾ cup dulce de leche over the warm cake. Refrigerate until ready to serve, then remove the springform pan and slice.

Sweet Potato Fries

I tried these for the first time the other night when I made the bbq pulled pork and they were really good. I got the recipe off Allrecipes.com and adapted it. Now you can have sweet potatoes all year long and not just on Thanksgiving!!


Sweet Potato Fries

3 large yams
olive oil (or any kind)
Seasoned salt
garlic salt
chili powder

Peel the yams and slice into fry shapped strips. The thinner they are faster they will cook. Add enough oil to coat every piece completely. Sprinkle seasonings to your liking. The chili powder makes them spicy so beware. I used mostly seasoned salt and a little garlic salt and just a pinch of chili powder. Spray a cookie sheet with PAM and bake the fries at 400 for about 30 min.
We dipped them in ketchip but they are also good without.

Pulled BBQ Pork

This is a fav of mine and Christina requested the recipe. It's so simple it's embarrassing but it works great if you're feeding a large crowd!


1 boneless pork roast (I've only used the ones from Costco that come in the 3 pack)
1 c. bbq sauce
1/3 c. brown sugar
2 tbls. worchestershire sauce

Put pork roast in crock pot and cook on low 6-8 hrs. or on high 4 hours. When you have about an hour of cooking time left, add the bbq sauce, brown sugar and worchestershire sauce and cook the remaining time. Shread using two forks and serve as the main dish or on rolls as sandwiches.

When cooking for a large crowd (like after baby blessings) I double, triple or quadruple this recipe and serve with rolls. It goes really far!

Krispy Icecream

This was one of my favorite desserts that my mom would make when I was a kid. I rediscovered it the other day for FHE and it's still just as good as I remember! It definitely doesn't fit in with the healthy theme, though!

KRISPY ICECREAM


1/2 gallon vanilla icecream softened

Krispy mix:

1 c. brown sugar
1/2 c. margarine
2 c. rice krispies
1 c. coconut
3/4 c. chopped nuts, pecans, walnuts or almonds (optional)


Melt together margarine and brown sugar in large sauce pan over medium heat. Remove from heat and add rice krispies, coconut and nuts. Press half of the mixture in a 9x13 pan. Slice icecream and lay over mixture in the pan. Press remaining mixture on top of icecream and freeze for at least 3 hours or over night. Slice and serve with warm caramel sauce.

*Like most things, I usually half this recipe and use a 9x9 in. pan.
*It works best to buy the icecream in the box and just open the box and slice the icecream

German Lentil Soup

The story behind this recipe is this: My dad loves to remember our time in Germany. We would go on Volksmarches (10K organized walks) as a family. And there a lot of foods that go along with those recipes--lemon tea, rolls with tons of butter and cheese or slices of lunchmeat, split pea soup, bratwurst, and of course, this Lentil Soup. So, I did some digging and found several recipes. This recipe is in Best of Allrecipes Recipe Book. Brent likes it too. So, for those of you trying to reduce your lentils in your food storage--this is a recipe you can make over and over! (And I think it's healthy...)

German Lentil Soup

(Allrecipes.com)

2 cups dried brown lentils, rinsed and drained
3 cups chicken stock--and add 2-3 cups more water
1 bay leaf
1 cup chopped carrots
1 cup chopped celery
1 cup chopped onion
1 cup cooked, cubed ham --or summer sausage link
1 teaspoon Worcestershire sauce
1/2 teaspoon garlic powder
1/4 teaspoon freshly grated nutmeg
5 drops hot pepper sauce
1/4 teaspoon caraway seed
1/2 teaspoon celery salt
1 tablespoon chopped fresh parsley
1/2 teaspoon ground black pepper

Place lentils in a 5 to 6 quart slow cooker.­ Add chicken stock, bay leaf, carrots, celery, onion, and ham.­ Season with Worcestershire sauce, garlic powder, nutmeg, hot pepper sauce, caraway seed, celery salt, parsley, and pepper.­Cover, and cook on Low for 8 to 10 hours.­ Remove bay leaf before serving. I cooked my last one with a ham bone.­

Olive Garden's Minestrone Soup

I have had this recipe for a very long time and just made it a few nights ago. YUM! I am kicking myself for not making this sooner. It is a favorite of mine when we go to the olive garden and I thought there was no way it would taste the same. It is, in my opinion, the same recipe! It is healthy for you and sooo good. Give it a try. I would halve the recipe unless you are making it for a crowd. It makes about 8 servings (1 1/2 cups each) I cooked up some spicy sausage for Josh to add to his bowl, he said it had so much flavor he would be happy without the meat!

3 T. olive oil
1 cup minced white onion (about 1 small onion)
1/2 cup chopped zucchini (about 1 small zucchini)
1/2 cup frozen cut Italian green beans
1/4 cup minced celery (about 1/2 stalk)
4 t. minced garlic (about 4 cloves)
4 cups vegetable broth (2 1/4 cans, buy in quart if possible)
2 15 oz. cans red kidney beans, drained
1 15 oz. cans small white beans or great northern beans, drained
1 14 oz. can diced tomatoes
1/2 cup shredded carrot
2 T. minced fresh parsley or 3 T dried
1 1/2 t. dried oregano
1 1/2 t. salt
1/2 t. ground black pepper
1/2 t. dried basil
1/2 t. dried thyme
2 bay leaves
3 cups hot water
4 cups fresh baby spinach
1/2 cup small seashell pasta


1. Heat olive oil over med/low heat in a large saucepan or stock pot. Saute onion, zucchini, green beans, celery and garlic in the oil for 5 minutes or until onion begins to turn translucent.

2 Add broth to pot, plus drained beans, tomatoes, carrot, spices, bay leaves and hot water. Bring soup to a boil, then reduce heat and simmer for 20 min.

3 Add spinach and pasta and cook for an additional 20 min. or until desired soupy thickness.

To prove it's healthy I got this info off the Internet! Good and good for you :)

Nutrition Facts
Serving Size 1 bowl (211.0 g)

Amount Per Serving
Calories 164
Calories from Fat 9
% Daily Value*
Total Fat 1.0g 2%
Sodium 610mg 25%
Total Carbohydrates 18.0g 6%
Dietary Fiber 5.0g 20%
Protein 5.0g

* Based on a 2000 calorie diet

Just a reminder.

These are examples of proper serving sizes! =)

Careful you don't overeat!

That's where most of the calories take over!!!

2 things...

Check out this HEALTHY recipe site, http://sparkrecipes.com/ .
and here is one of their yummy easy snack even your kids will love from that website;

Summer Frozen Fruit Bars
Make your own popsicles.
Ingredients
2 cups cut-up summer fruit (strawberries, peaches, watermelon, etc.)
1 tablespoon sugar
1 teaspoon fresh lemon juice
Directions
1. Place the fruit in a blender. Cover and blend until smooth.2. Add 1-2 tablespoons water, if necessary. Add sugar and lemon juice. Cover and blend until well mixed.3. Pour into 4 oz. ice-pop molds or paper cups. Insert sticks. Freeze until solid. Serves 4.

Potato Cakes

So am I the only one who totally overestimates how many potatoes I'll need for mashed potatoes (I do this also with spaghetti!)...so here's a recipe for leftover mashed potatoes. The reviews on the website (cookinglight.com) were all really good, one lady suggested putting the cakes under the broiler for a few minutes after they are cooked to give them a little more crunch. And you can substitute your favorite cheese instead of the cheddar, too. I'll probably add a little more cheese to mine...2 Tbsp? I need more cheese to make me happy =) Oh, and be sure to use panko, not traditional breadcrumbs, they will give your potato cakes a better crunch. Happy eating!

Cooking spray

1/2 cup chopped green onions

2 cups mashed potatoes, chilled

2 tablespoons shredded extrasharp cheddar cheese

1/8 teaspoon salt

1/8 teaspoon freshly ground black pepper

1 center-cut bacon slice, cooked and crumbled

3/4 cup panko (Japanese breadcrumbs)

Preheat oven to 425°.

Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add green onions to pan, and cook 2 minutes or until tender, stirring occasionally. Remove from heat.

Place mashed potatoes in a medium bowl. Stir in onions, cheese, salt, pepper, and bacon. Divide potato mixture into 6 equal portions, shaping each into a 1/2-inch-thick patty. Place panko in a shallow dish. Dredge patties in panko. Place patties on a baking sheet coated with cooking spray. Bake at 425° for 12 minutes. Carefully turn patties over; bake an additional 12 minutes or until golden. Yield: 6 servings (serving size: 1 potato cake)

Creamed Carrots

Now, don't be turned off by the name of this recipe. It is the yummiest way to eat cooked carrots--just ask my father-in-law. He isn't a fan of cooked carrots, but said these were the best he ever had. (Long pause as I revel in this ultimate compliment!) It's my grandma's recipe--and it's just good country cookin'. I love them. So, here's to a New Year of healthier eating!

Creamed Carrots
(Carolyn Robertson)

4 cups carrots, cut crosswise
1 cup boiling water
2 Tbsp butter
1 Tbsp sugar
3 Tbsp cream (or you can substitute milk or evaporated milk)
1 Tbsp flour
1 tsp salt
1 medium size onion, diced (I only put in 2 Tbsp or so)
Parsley to garnish

Cook carrots and onions with water, sugar, and butter until tender. Mix a little water with flour, salt, and cream. Add to carrots. Bring to boil, then remove from heat. Yum!

Slow Cooker recipe ideas!

Since we now have church from 1-4 pm (yeah for sleeping in, boo for getting home late!), we are starving by the time we get home. I don't want to come straight from church to cooking at the stove, so I want to do crock pot meals on Sundays now. I need some fun and easy recipes, beyond your typical roast, beef stew, and Italian chicken. Destiny, I am totally making your taco beef next week! Please help me with some ideas!

Play Clay Hearts

Last year, after Kade was born, Jordyn had a Valentine's Party in Preschool. And, I forgot the valentines. So, I hopped onto the Family Fun website and found this recipe for play dough valentines. I think they turned out really cute, and I had tons and tons of leftover playdough. It is my absolute favorite. I keep it in tupperware and it has always stayed soft. Give it a go!

CRAFT MATERIALS:
	3 Cups of white flour
	1 1/2 Cups of salt
	1 1/2 Tablespoons of cream of tartar
	3 1/4 Cups of water
	6 Tablespoons of vegetable oil
	Red food coloring
	Rolling pin
	Heart-shaped cookie cutter
	Small cellophane bags
	Scissors
	White paper
	Markers
	Hole punch
	Ribbon
Time needed: Under 1 Hour

1. Mix the flour, salt, and cream of tartar in a medium saucepan.
2. In a separate bowl, mix the liquids, adding drops of food coloring until you reach your desired shade.
3. Pour the liquid over the dry ingredients and stir. Cook over medium-low heat, stirring constantly, until the mixture holds together and gets too stiff to stir (it will stiffen even more as it cools), about 5 to 10 minutes. Let it cool.
4. Knead the clay briefly, then roll or pat it to a 3/4-inch thickness and cut with the cookie cutter.
5. For each valentine, place a clay heart in a cellophane bag. Cut a tag out of white paper, decorate it with markers, and punch a hole in one end. Thread a length of ribbon through the tag?s hole and tie the bag shut with a bow.

This is the only one... I think

Well, Stina, I hope this is the story you want me to fess up on, although I'm sure you can think of more. I've probably forgotten some on purpose! Really, I'm overly airheaded and not the perfect cook, and there are plenty of times I've over or undercooked things, like the time I was trying to make hamburgers and I made them so thick that we ended up having to microwave them in order to cook them all the way, but nothing embarassing until this...

I was making banana bread one day, and used a metal soup spoon to pour the batter into the loaf pans. As I was cleaning up while they were baking, I wondered where my spoon went but figured I must have already washed it with the rest of the stuff (we didn't have a dishwasher back then, so we washed and dried and put away things quickly).

Needless to say, when I pulled my banana bread out, I tipped them upside down to get them out of the pans, and found this:

At least I found my spoon, right?

One of my embarrasing stories...

I used to think I could cook a steak. I grew up eating them, I'm from MONTANA for pete's sake!!! So I thought I'd BBQ some for Shay and I when we first started dating. Yup, instead of steak we ate JERKY! It sucked big time. Still to this day I am horrible cooking meat. Just now, I burned my sausage. How hard is sausage!? It truly is sad. So... I stick to the desserts. I never mess those up! XOXO

Best Cooking Stories

Some of my greatest embarrassing moments involve cooking. So, I thought it would be funny if we shared some of them, or if you don't fess up (Carissa) I'll share them for you!

My best one is when I made cookies and used powdered sugar instead of flour. (Really, who keeps that much powdered sugar in a college apartment?) It was one big, melted, gooey concoction. No wonder Steve never asked me out. He saw that and passed judgment on my homemaking skills. :)

But I also added uncooked rice to a recipe that called for cooked rice. Why did I even try to save it?

So, fess up and let the good times roll!