Symphony Bar Fudge

As you may remember, I requested recipes for fudge and just really wanted an amazing one. I guess I should never doubt my collection because I found this recipe given to me by my aunt Darlene. The only reason I tried it is because Kristi made her mother-in-law's rockin' fudge and this is a similar recipe. I'll let Kristi post her recipe later!! (FYI: Kristi's computer has a virus so she may be MIA for awhile...)

Symphony Fudge

In a large (emphasis on large) heavy pan or roaster combine:
2 cups heavy cream
4 cups granulated sugar

Stir well to mix thoroughly. Bring to a boil and then heat to soft ball stage (235 degrees on a candy thermometer). Do not stir again after mixture reaches a rolling boil. Remove from heat.

In a large mixing bowl combine:
1 cup real butter cut into chunks
3 Hershey or Symphony 1/2 lb bars (break into pieces)

Pour hot mixture over butter and chocolate pieces. Beat with electric mixer until glossy. Pour into buttered 9x13 pan and put into refrigerator or freezer to cool.

Note: You can make this recipe with or without almonds in the chocolate bars. Use Symphony Bars with toffee and almonds to add texture to the fudge.

Candy Cane Kiss Cookies

I was looking for something to make for our ward Christmas party and had some Candy Cane kisses in the house. The recipe on the back for those "kiss" cookies you always see (you know, where the kiss is pressed in the middle of it?) was a sugar cookie and I didn't think that candy canes went well with sugar cookies, so I looked online for a chocolate cookie recipe to use. This recipe off of allrecipes.com got really good ratings, so I baked them like the recipe says then added the candy cane kiss in the center after they had cooled a few minutes. The kisses melted a little (DON'T touch the kisses until the whole thing has cooled or they'll lose their cool shape!) and melted into the cookie perfectly. If you wait too long to put the kiss on, they won't stick well to the cookie. These cookies were gone soooo quick at the party and were super festive. Next time I want to try and wrap the dough around the kiss and bake them that way so there is that melted candy cane kiss in the center when you are done!

Candy Cane Kiss Cookies

1 cup butter, softened

1 1/2 cups white sugar

2 eggs

2 teaspoons vanilla extract

2 cups all-purpose flour

2/3 cup cocoa powder

3/4 teaspoon baking soda

1/4 teaspoon salt

2 cups semisweet chocolate chips

1/2 cup chopped walnuts (optional)- I didn't add this, but would be yummy if you aren't using the kisses

1 bag candy cane kisses, unwrapped

1. Preheat oven to 350 degrees F (175 degrees C).

2. In large bowl, beat butter, sugar, eggs, and vanilla until light and fluffy. Combine the flour, cocoa, baking soda, and salt; stir into the butter mixture until well blended. Mix in the chocolate chips and walnuts. Drop by rounded teaspoonfuls onto ungreased cookie sheets.

3. Bake for 8 to 10 minutes in the preheated oven, or just until set. Cool slightly on the cookie sheets and add a candy cane kiss to the center of each cookie after they have cooled 3-5 minutes. Transfer to wire racks to cool completely.

TIP: Don't press the candy cane into the cookie while it is on the wire rack because it will push the cookie through the bottom of the rack. I know this from experience :) Press them into the cookie while the cookie is still on the cookie sheet!

Velveeta Recipe?

Hey everyone! I hope everyone had a yummy Thanksgiving!

I bought a 2 lb box of Velveeta thinking that I needed it for a recipe, but it turns out I didn't. Now I'm stuck with the Velveeta and I want to make something out of it. Does anyone have a great recipe that uses Velveeta they want to share? I always like to mix Velveeta and chili to make a yummy dip, but I'm looking for a dinner idea here. Thanks! 

Orange and Raspberry Cake

Please don't judge this recipe on my awful photography skills! It was AMAZING! I was hesitant to try an orange cake mixed with a raspberry frosting, but Giada made it look so good and all those that reviewed it on Food Network's website were in cake heaven. I had to try it. It is absolutely my favorite cake recipe to date. I used two 9-inch round pans although the recipe calls for 8-inch ones, so I think that is why my cakes didn't rise a whole lot, but despite the fact that the cake looked sunken in the middle it was an instant hit with my family and inlaws. Even the boys were licking their plates instead of just eating off the frosting.

So the recipe calls for creme fraiche. If you know a good substitute for it, by all means go ahead and use it. I followed the recipe exactly, but I'm sure you can substitute where needed.

Todd's Orange and Raspberry Cake

Cake:

Butter, for greasing the pans

Flour, for dusting

1 (18.25-ounce) box white cake mix

1 large orange, zested, about 1/4 cup

1 1/3 cups no pulp orange juice

3 egg whites

2 tablespoons vegetable oil

Frosting:

1/2 stick (4 tablespoons) unsalted butter, at room temperature

1/3 cup creme fraiche

1 pound powdered sugar

1/4 cup raspberry jam

Water, as needed

1/4 cup raspberry jam

1 (6-ounce) container fresh raspberries

Directions:

For the cake: Arrange an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Butter and flour the bottom and sides of 2 non-stick, 8-inch round baking pans. Set aside.

In the bowl of a stand mixer, fitted with a whisk attachment, combine the cake mix and orange zest. Mix for 20 seconds at low speed until the zest is incorporated. Add the orange juice, egg whites, and vegetable oil. Blend at low speed for 30 seconds. Increase the speed to medium and beat for 2 minutes, scraping the bottom and sides of the bowl with a spatula, as needed. Divide the batter between the prepared pans and bake until golden and a cake tester inserted into the center of the cakes comes out clean, about 30 to 32 minutes. Remove from the oven and cool the pans on a wire rack for 15 minutes. Turn the cakes out onto a wire rack and allow to cool completely, about 1 hour.

For the frosting: In the bowl of a stand mixer, fitted with the paddle attachment, beat together the butter and creme fraiche at high speed until smooth, about 10 seconds. With the machine running at medium-low speed, gradually add the powdered sugar until incorporated. Add the raspberry jam and increase the speed to high. Beat until the frosting is smooth and spreadable, adding water 1 teaspoon at a time, if needed (I added about 1 tablespoon).

To assemble the cake: Arrange 1 cake layer, flat side up, on a cake stand. Using a spatula, spread a thin layer of frosting onthe top, leaving a 1/2-inch border. Spread 1/4 cup of raspberry jam on top of the frosting. Arrange the other cake layer on top. Using a spatula, frost the top and sides of the cake. Decorate with fresh raspberries. Cut the cake into wedges with a slightly wet knife and serve.

Store the cake in a plastic container in the refrigerator. Allow the refridgerated cake to stand at room temperature 30 minutes before serving.

Edible Turkeys

I was looking for a thanksgiving-themed treat to take to the sisters I visit teach (because I didn't get around to actual visits this month!) and I found these on perpetualpreschool.com . So cute and fun! My kids helped me stick the "feathers" in and we even made enough to use as decorations for our Thanksgiving dinner table setting!


Double stuffed Oreos
Whoppers (Chocolate Malt balls)
Candy Corns
Frosting for "glue"


Stick candy corns point side down into the oreos to make "feathers". Use the frosting to stick one malt ball onto each oreo. Cut the tip off a candy corn and stick on the malt ball for the beak. Dab frosting on for eyes. DONE! Let them sit out for a couple hours so the frosting will harden.

Candied Sweet Potatoes

Just in time for Thanksgiving--a recipe for sweet potatoes. A few years ago, I asked if anyone had any good recipes. I got no submissions. Over the years, I have used this one from my Betty Crocker cookbook, and I love it! It is simple, yet perfect. Not even marshmallows. So, if any of you are on a search for a good recipe--give this one a try. I made it the other day as just a healthy alternative to mashed potatoes. Love it!

Candied Sweet Potatoes

6 medium sweet potatoes or yams ~ about 2 lbs
1/3 cup packed brown sugar
3 Tbsp margarine or butter
1/2 tsp salt

Scrub potatoes but do not peel (I peeled mine...). Heat 1-inch water to boiling in a saucepan. Boil 30-35 minutes or until tender. Slip off skins. Cut into 1/2-inch slices or chunks.

Heat remaining ingredients in 10-inch skillet over medium heat, stirring constantly untnil smooth and bubbly. Add sweet potatoes. Gently stir until glazed and hot.

(You can substitute 1 23-oz can sweet potatoes, drained and cut into 1/2 inch pieces.)

Butterfinger Fudge Cookies

These cookies are so good and so easy to make! And even though they aren't super healthy, they are really rich, so you really only eat one at a time (I ate like two, but whatever, who's counting??). I got this recipe from Picky Palate, and there are only a few things I'd change. She used dark cocoa powder (like Hershey's special dark) and I thought they were really rich, so you can totally use whatever cocoa you have. Also, I'd omit the chocolate chips (too rich and not needed) and add another Butterfinger bar, making the recipe use three bars instead of two. I'm posting the recipe as it was found on Picky Palate, so you can choose to do it her way or mine. Both are yummy!! It's just a preference thing :)

1 cup butter, softened

1 cup white sugar

3/4 cup brown sugar

2 eggs

1 tsp vanilla

1 3/4 cups flour

1 1/4 cup dark cocoa

2 tsps baking soda

1/4 tsp salt

2 full size Butterfinger bars, crushed

1 1/2 cups semi sweet chocolate chips

Preheat oven to 350 and use cookie sheet with a silpat (or silicone) liner. (I have one, and you need it, or try parchment paper. The dough is sticky and will easily stick to a pan.)

In a large bowl cream together butter and sugars until light and fluffy. Slowly add eggs and vanilla until well combined.

In another bowl add flour, cocoa, baking soda and salt. Slowly add to wet ingredients and then stir in crushed Butterfingers and chocolate chips. Drop by rounded spoonful onto prepared cookie sheet. Bake for 9 to 11 minutes. It should still be soft in the center (they will set as they cool). Allow cookies to cool on cookie sheet for 5 minutes before transferring to a wire rack to cool completely.

Tortas

Kristi's husband--DJ--served his mission in Mexico. I don't know how, but I remember him telling us about these stands where you could buy sandwiches. While I was searching for a recipe to use up my round steak, I stumbled upon a recipe and it clicked! I decided I had to try it. I liked it because it's a little different from typical American sandwiches. I asked him about it later and he said there are all kinds--he specifically mentioned pineapples.

I looked it up online and found this in Wikipedia. Maybe too much information, but I never had heard of these before:

A torta is a Mexican sandwich, served on an oblong 6-8 inch firm, crusty white sandwich roll, called a bolillo, telera or birote. Tortas can be served hot or cold. Common ingredients may include, but are not limited to:

Al pastor: (marinated pork)
Alambre: (steak, bacon, onion, pepper and cheese)
Carne asada: (marinated steak)
Carne deshebrada: (shredded beef)
Carnitas: (fried tender pork)
Chile relleno: (white cheese-stuffed Anaheim or poblano green pepper fried in egg batter)
Choriqueso: (Chorizo with cheese)
Cochinita pibil: (pork loin in orange sauce)
Camarón: shrimp
Huevo con salchicha: (sausage and scrambled egg)
Huevo con Jamón: (Ham and scrambled egg)
Huevo con tocino: (Bacon and scrambled egg)
Huevo con Bolonia: (Bologna and scrambled egg)
Chilorio:(pork fried in chile sauce)
Jamón: Ham
Lengua: beef tongue
Milanesa: (breaded steak)
Pescado: fried fish
Pechuga de pavo: turkey breast
Pollo: chicken

Some styles include:
Cubana: Inspired by the popular Cuban sandwich. Typically includes a wide variety of ingredients: ham, white cheese, scrambled eggs, sausage, milanesa and chipotle.
Torta ahogada: a sandwich filled with carnitas and submerged in sauce. Very popular in Guadalajara, Jalisco.
Garnishes such as avocado, sour cream, lettuce, jalapeño, tomato, and cheese feature in various incarnations of the sandwich. The dish is popular throughout Mexico, and is also available anywhere with a large number of Mexican immigrants.

So there you go! And here is the recipe!

Tortas
(Allrecipes)

4 (3 ounce) thin-cut beef round steaks
4 Mexican-style sandwich rolls (bolillos)
1/4 cup sour cream, divided
1 (15 ounce) can pinto beans - drained, rinsed, and mashed - divided
2 avocados - peeled, pitted and sliced
2 large tomatoes, sliced
2 pickled jalapeno peppers, sliced into quarters lengthwise
2 cups shredded romaine lettuce, divided
1 cup chopped fresh cilantro, divided
1 cup crumbled queso fresco (Mexican fresh cheese), divided
1 lime, quartered

Directions
Heat a large skillet over medium heat, and pan-fry the round steaks 5 minutes on each side, or to desired doneness. (Since I used round steak, and it's a tougher meat I slow cooked mine. First I seasoned it with garlic salt and browned it for a few minutes on both sides. Then, I added a cup of water and let it simmer on low for a few hours.)

Slice the rolls lengthwise. Spread about 1 tablespoon of sour cream onto one side of each roll, and top with about 1/3 cup of mashed pinto beans per sandwich. Place a cooked round steak per sandwich on top of the pinto beans, and then layer each sandwich with one-fourth of the avocado slices, tomato slices, and sliced pickled jalapenos, about 1/2 cup of shredded lettuce, 1/4 cup of cilantro, and 1/4 cup of crumbled queso fresco cheese. Squeeze a lime wedge over each sandwich, close, and serve.

I actually found bolillos in the bakery section of Macey's. I was a little surprised. After I sliced it, I spread butter on it and toasted it stove top.

As for the cheese--the deli didn't have it. But, I found out it's like a crumbly mozzarella. So, I opted for some American cheese. My taste isn't all that fancy and it doesn't really seem to matter to me.

So, play around and have fun. Ole'!

Pumpkin Swirled Brownie Tart

So I got the recipe from Picky Palate, and it's a great change up for typical pumpkin desserts! It's really easy to make (like, really easy)! The recipe calls for an 8x8 pan-size box of brownie mix, but all I had on hand were family size boxes. So I filled up the tart almost to the top and used the extra brownie mix to make "brownie bites" in my mini-muffin tin. Then I used the extra pumpkin mixture to swirl into the brownie bites. They were so yummy and so cute! This would be a good variation of the recipe if you don't want to make the tart but still want the chocolate pumpkin mix.

2 rolls frozen pie crust, thawed

2 boxes brownie mix, 8x8 size

1 cup pumpkin (I used Libby's)

1/4 cup sugar

1/4 cup evaporated milk

1/2 tsp cinnamon

1/4 tsp nutmeg

1 egg beaten

Preheat oven to 350. Unroll pie crusts and press into two tart pans with removeable bottoms (you can also use pie pans, just make sure they aren't the deep dish ones). Poke holes into the bottom of each crust and bake for 15 minutes. I checked my crusts after about 5 minutes to make sure there weren't any bubbles forming. You can poke those down with a fork. Remove from oven. Prepare brownie mixes according to package directions. Pour into prepared crusts.

In a large bowl combine pumpkin, milk, sugar, cinnamon, nutmeg and egg until well combined. Divide into two equal parts and dollop spoonfuls onto brownie mix. Take a knife and carefully swirl the pumpkin into the brownie. Be careful not to overswirl (you want to see the swirls, not mix the brownie and pumpkin together) and be careful not to cut the bottom of the crust with the knife. Bake for 35 to 38 minutes or until a toothpick comes out nearly clean from the center of the tart. Cool completely before cutting.

**For brownie bites with or without the pumpkin - Bake at 350 for about 12 minutes. Don't overbake or they will become tough. Also, the recipe on Picky Palate calls for a whipped topping that she homemade. I used spray whipped cream and it was great too. The tart tasted better the second day, so feel free to make this one a day ahead of your get-togethers!

Croutons

I've never had homemade croutons before, but a neighbor brought a salad to dinner and made her own. And they were awesome! You could actually pierce them with your fork without them crumbling. This recipe is basic, but you can add whatever spices you like to change it up. I used my 100% whole wheat bread and it turned out great! I doubt I'll ever buy store-bought ones again!

Ingredients

15 slices bread
1/4 cup butter, melted
2 teaspoons garlic salt (optional)

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Remove crusts from stale bread slices. Brush bread on both sides with melted butter. (My neighbor just tosses the bread in the melted butter! I did it too...I guess it depends on how healthy you want them to be!) Cut bread slices up into small cubes. Sprinkle with garlic salt (if desired). Arrange cubes on an ungreased cookie sheet.
3. Bake at 350 degrees F (175 degrees C) for 15 minutes or until browned. Let cool. Store croutons in a covered container or plastic bag. Serve in soups or salads.

You can also make cinnamon croutons and put them in a fruit salad.

Kissed Pretzels

This is an easy favorite for parties and get together's. They taste like chocolate covered pretzels without the mess and time it takes to make them. It is fun to make them festive for a holiday by using M&M's in a color theme. (Halloween= orange and brown, Christmas= red and green)

Kissed pretzels
Pretzels (square ones if you are going fancy!)
Hershey's kisses (try the hugs and carmel filled ones as well!)
M&M's

place pretzels on a cookie sheet covered in parchment paper. Top the pretzels with Hershey's kisses. Place in a preheated oven of 350 for 3 minutes, no longer . If you are using the hugs or carmel filled only leave them in for 1 1/2 to 2 minutes. Immediately smash the M&M's on the tops of the kisses. Let cool completely and enjoy! I always stick my trays of treats in the freezer to speed up the cooling time.

Labeling

Hey Girls!

So, if you'll notice--when you post there is a chance for you to label your post. Since we can't search our blog, I went through and labeled all the recipes so it will be easier to search. It will be organized by category, then alphabetically. So, when you post in the future, just label your recipe. Label any category it fits in, and you can create a new one if you like. I was thinking "Quick & Easy" would be a good category. If you want to adjust what I did--feel free. But, I'm excited and think it will make our blog that much more user friendly.

I love trying the new recipes, but we have so many great ones on here that are easily forgotten. So, look back and try them again!

Love you girls!

Stina

Pico de Gallo

Last night for dinner, I had a brilliant idea. Why not make nachos? Celeste made them for us one time at her house, and for some reason, I never think of making them--even though they're my favorite! So, I got some chips, sprinkled with browned ground beef and my homemade black beans and cheese. But, of course, you need some good salsa. I don't like salsa--but I love pico! I've been looking for a good recipe (although we love love Kelli's Texas Caviar, I wanted authentic Pico). And, in my search through my recipe book, I had torn one out of a Real Simple magazine. It was easy and oh so yummy!

Pico de Gallo

1 lb tomatoes (4 plum or 2 beefsteak), seeded and chopped
1 jalapeno (seeded for less heat, if desired), finely chopped
1/2 white onion, finely chopped (I like a little less)
1/4 cup fresh cilantro, chopped
1 Tbsp fresh lime juice
Kosher salt and black pepper

In a medium bowl, combine the tomatoes, jalapeno, onion, cilantrol, lime juice, 1/2 tsp salt, and 1/4 tsp pepper.

Being a shortcut-chef, I put everything in my mini-blender. Even though the tomatoes were a finer than I would have liked, it worked great and it tasted fabulous!

Flatbread Tacos

These are from my Taste of Home magazine. This recipe won the grand prize in the 30 min. meal catagory so I thought they would be worth trying. I'm so glad I did! These will definitely be a regular on my menu!

Flatbread Tacos

Ingredients
1 cup (8 ounces) sour cream
2 teaspoons ranch salad dressing mix
1 teaspoon lemon juice
1-1/2 pounds ground beef
1 can (15 ounces) pinto beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
1 envelope taco seasoning
1 tablespoon hot pepper sauce
1 tube (16.3 ounces) large refrigerated buttermilk biscuits
Optional toppings: sliced ripe olives and shredded lettuce and cheddar cheese

Directions
In a small bowl, combine the sour cream, dressing mix and lemon juice; chill until serving.
In a large skillet, cook beef over medium heat until no longer pink; drain. Add the beans, tomatoes, taco seasoning and pepper sauce; heat through.
Meanwhile, roll out each biscuit into a 6-in. circle. In a small nonstick skillet over medium heat, cook each biscuit for 30-60 seconds on each side or until golden brown; keep warm.
To serve, spread each flatbread with 2 tablespoons ranch sour cream; top each with 2/3 cup meat mixture. Sprinkle with toppings if desired. Yield: 8 servings.

Chimichangas

I saw this recipe on kraftfoods.com the other day and totally wanted to make them, but I didn't have Velveeta (which I thought was weird to put in a burrito anyway) and instead had leftover shredded roast beef, so I made up my own version using the technique in the Kraft recipe. Here it is:

Photo courtesy KraftFoods.com

1 lb or so of meat (shredded beef, pork or chicken, or ground beef)

1 tsp garlic, minced

1/2 onion, chopped

seasoning to taste (I used garlic powder, onion powder, salt and chili powder)
shredded cheese
flour tortillas
2 cups vegetable oil
sour cream and quacamole, for garnish

Cook hamburger or reheat shredded meat along with onion, garlic and seasonings. Drain if necessary. Heat tortillas so they are soft, put 1/4 cup or so meat mixture into tortillas as well as shredded cheese. Fold like a burrito, making sure the ends are tucked in too. Secure with toothpicks. Refrigerate about 20 minutes. Heat oil and then place the tortilla packets into the oil, 3-4 at a time, turning over to make sure the entire thing gets browned. Take them out when they are browned and place on a paper towel lined plate. Remove toothpicks and serve with sour cream and quacamole.

You can change this recipe up depending on your preferences or what you have on hand. Some people in the Kraft recipe added a tomato sauce to make the inside more saucy or something, but I liked them the way they were.

Honey Lime Chicken Enchiladas

Well, since NO ONE bothered to comment or anything on my last post, I'll try this again... (seriously, where are some of you guys lately?!)

I have to thank the Sisters Cafe for this recipe. I was looking for something easy to make for some guests that were coming into town and this sounded perfect. I was super easy to throw together and tasted fantastic. I boiled and shredded the chicken the night before so all I had to do was assemble it and put it in the oven. The honey makes it sweet and the chili powder gives it a kick but isn't really spicy (I am a wimp when it comes to spices so anyone can make this and be okay with it- ahem, Kelli!)

Picture courtesy of the Sisters' Cafe

1.5 lbs pork or chicken, cooked and shredded (I used chicken)

Sauce:
1/3 c honey
1/4 c lime juice
1 Tb chili powder
1/2 tsp garlic powder


2 (10 oz) cans green enchilada sauce

equal parts mixed together of:
mozzarella cheese, shredded
cheddar cheese, shredded

flour tortillas


Mix together sauce ingredients then add to shredded pork or chicken. Let the sauce soak into the meat for about 30 minutes.

Lightly spray 2 pans with non-stick baking spray. (I usually use one 9x13 and one 9x9 but it may vary with how thick you stuff your enchiladas) Pour green enchilada sauce into pans to coat the entire bottom. Fill tortillas with shredded meat and desired amount of cheese. Roll and place in dish.


Pour remainder of sauce over enchiladas and sprinkle more cheese on top (I actually used about 3 cups or so of shredded Colby Jack. There is no such thing as too much cheese!). Bake uncovered at 350 degrees for 30 minutes. Then turn on broiler and place enchiladas nearer the top of oven. Let it broil until cheese is slightly brown and crispy.

I served this with Picky Palate's Spanish Rice recipe and a salad. I'll post the Spanish Rice later!

Garlic Butter Spread

I was making plain old spaghetti the other night and had a loaf of Italian bread on the table too, so I decided to jazz it up a little. I found this recipe on allrecipes.com and loved it! It was super easy and I had everything in the house. I liked that I didn't need any fresh herbs too, which are nice, but expensive! I used this on the bread, but the recipe also says you can use it to brush on fish or chicken dishes too. I don't have a picture yet, because all my pictures were ugly. How do you take a good picture of garlic bread? It's all about the smell, isn't it?

Garlic Butter Spread

1/2 cup butter (1 stick), softened to room temperature
1 1/2 tsp minced garlic (about 3-4 cloves)
2 Tbsp Parmesan cheese
1 1/2 tsp garlic salt (I didn't have this so I subbed about 1 tsp garlic powder and 1/4 tsp salt)
1/2 tsp Italian seasoning
1/4 tsp black pepper
1/8 tsp paprika

Combine all ingredients together and slather on your Italian bread loaf. I cut mine horizontally so I had two halves, then just put half of the garlic butter on each half. You can slice yours if you want. I won't be offended. I actually broiled my bread on low for a few minutes, but I think next time I will bake it for a little bit to let the whole thing crisp up, then put it under the broiler for a minute or two so it can get extra crunchy on top. It was really yummy and so easy!

Chocolate cookie cake

Chocolate cookie cake

This is my favorite dessert. The cake is so moist and chocolaty and the icing on top makes the cake. It is so super easy and I love that it does not call for melted chocolate. I did not have buttermilk so I made my own by placing 1 T. white vinegar in a liquid measuring cup and then filling with milk until it measures 1 C. Let it sit five minutes and you have buttermilk.

Mix together in medium bowl

2 cups flour

2 cups sugar

1 tsp baking soda

1/2 tsp salt

Bring just to a boil

2 cubes butter

1 cup water

4 T. cocoa powder (Use heaping tablespoons and a little extra)

Pour wet mixture into dry and add

2 eggs

1/2 cup buttermilk

1 tsp Vanilla

put into a greased and floured pan bake ( I used a cookie sheet) at 350 for 20 min.

Icing

1 cube butter

5 Tablespoons buttermilk

4 tablespoons cocoa (same as before)

1 pound powdered sugar (3 and ¾ C.)

Boil together for 2 min pour on warm cake. Some of the frosting seeps into the cake making it so moist!

Let the cake cool and the frosting harden. The extra cocoa in the frosting makes it so it has a thin crisp layer on top!

Super Sidewalk Paint

I wanted to make this today and couldn't find the recipe! I think everyone needs to try it and it's one I like to do over and over. So, now it is forever on our blog--never to be lost (or almost lost) again!

CRAFT MATERIALS:
	1/4 cup cornstarch
	1/4 cup cold water
	Food coloring
	Paintbrush
Time needed: 30 Minutes or Less

1. In a small bowl, mix together the cornstarch and cold water. Stir in as many drops of food coloring as you need to get your desired color. Repeat this process for each paint color. Use a paintbrush to make fun designs on the sidewalk or driveway. To wash the paint off, simply spray the area with water.

TIP: Super Sidewalk Paint isn't just for sidewalks. Put it in spray bottles and use it to color sand castles and snow sculptures.

Creamy Blueberry Pie

My friend in Ohio made this blueberry pie for me and it is so good - she brought it over while Jeremiah was still in Utah and besides the small piece the boys had I had the whole rest of the pie. It's best served warm. The recipe is from Allrecipes.com.

3 cups fresh blueberries
1 (9 inch) deep dish pie crust
1 cup white sugar
1/3 cup all-purpose flour
1/8 teaspoon salt
2 eggs, beaten
1/2 cup sour cream
1/2 cup brown sugar
1/2 cup all-purpose flour
1/4 cup butter

(I also added 1 lemon, juiced, to the sour cream mixture and 1 tsp cinnamon to the brown sugar/butter mixture)

Combine 1 cup sugar, 1/3 cup flour, and salt. Add eggs and sour cream, stirring until blended.

Place blueberries in pastry shell, and spoon sour cream mixture over berries. In another bowl, combine 1/2 cup sugar and 1/2 cup flour. Cut in butter or margarine with pastry blender until mixture resembles course meal. Sprinkle this mixture over sour cream mixture and berries in the pie shell.

Bake at 350 degrees F (175 degrees C) for 50 to 55 minutes, or until lightly browned. If desired, garnish with additional blueberries and mint leaves.

Banana Cupcakes

I got this recipe from the Bakerella blog (LOVE HER) and had to try it the minute I saw it. I love the Banana Cake my friend Rachel shared with me, but these little cupcakes are so yummy too. They are very light in color and dense, which is perfect for me. A little note: When baking them, do not overbake. Bakerella baked hers 12-15 minutes; mine went more like 20 minutes. Just keep checking with a toothpick and when it comes out clean, they are done. Don't let them get too golden or they will be chewy. And the frosting recipe makes enough for at least 3 batches of the cupcakes, and the cupcake recipe is only for 12 cupcakes so I tripled the cupcake recipe. Also, when it says to have the eggs, milk, butter and cream cheese at room temperature, do it! I left mine out on the counter a couple of hours. Just follow the recipe. It is really yummy and my kids and Adam love it!

Photo courtesy of Bakerella

Banana Cupcakes



1 3/4 cup all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, room temperature
3/4 cup sugar
2 eggs, room temperature
1 teaspoon vanilla
1 large ripe banana (or almost 1 cup)
1/2 cup whole milk, room temperature

Preheat oven to 350 degrees and line cupcake tray with 12 baking cups.

Sift together flour, baking powder and salt in a medium bowl with a wire whisk. Cream butter and sugar in a mixer for about four minutes. Add banana and mix until combined. Add eggs and vanilla and mix until combined.

Add half the flour in three additions alternating with milk in two additions. Scrape down the sides with each addition. Bake for about 12-15 minutes or until done.



Creamy Cream Cheese Frosting



1/2 cup butter, room temperature
8 oz cream cheese, room temperature
1 teaspoon vanilla
1 box (1lb) of confectioner's sugar
Buttercup yellow icing color (optional)

Cream butter and cream cheese in mixer until thoroughly combined. Add vanilla, then add sugar in small batches until combined and creamy (I sifted my powdered sugar to make sure the frosting wasn't lumpy). Add a small amount of buttercup yellow icing color to frosting and mix (Bakerella did this to tie in the "banana" color to the cupcakes and it isn't really necessary but I did it and liked the effect. I just used regular yellow gel color).

Potato-Bacon Torte

So I don't know who follows Food Network's "Next Food Network Star" but I love it! This season I was totally rooting for Melissa D'Arabian. She's a stay-at-home mom and not a trained chef, but she's amazing. Her husband's family is from Nice, France...just like mine! Anyway, as you can probably guess, she totally won and I'm her biggest fan. She's awesome. So I made her Potato-Bacon Torte last night for our anniversary, and it was so freaking good! We had my mother-in-law over because she was going to watch the kids and she was just raving about it. I'll admit, I cheated and used store-bought pie crust, but it totally worked because my mother-in-law asked for my crust recipe :) I used Pillsbury brand. Anyway, this is a pretty cheap recipe except for the gruyere cheese, but you can totally substitute swiss, and if you don't have fresh thyme, you can just add dried thyme to the heated cream and add that to the pie. I followed the recipe because it was a special occasion.

Also, I made her Cafe Green Salad, it's a spring mix salad with a homemade dressing and it was pretty good if you're wanting to try something new. Click HERE for the recipe.

Sorry, no picture...I wasn't expecting to post this until after I tried it! Jeremiah is already begging me to make it again, so when I do I'll post a picture...if I can snag a camera.

4 strips bacon
3 sprigs fresh thyme
2/3 cup heavy cream
2 Pie Crusts, recipe follows
3 medium baking potatoes, peeled
Salt and freshly ground black pepper
1/4 cup grated Gruyere cheese (I probably used about 1/2 cup)
1 egg yolk, whisked with a splash of water

Directions

Preheat the oven to 375 degrees F.

In a skillet over medium heat, cook the bacon until just crispy. Drain on paper towel lined plate and set aside. Crumble the bacon when cool to the touch. Melissa, on her show, stated she always keeps bacon in the freezer. The fat content doesn't allow for the bacon to completely freeze and it makes it super easy to cut. See how awesome and helpful she is?!

Meanwhile, in a small saucepan, heat the thyme and cream over low heat to a bare simmer. Turn off the heat and let steep for about 5 minutes. Remove the thyme sprigs.

Remove the pie pan from the refrigerator. Slice the potatoes in half lengthwise and then finely slice the potatoes. Working in circles, arrange the potato slices in the pie crust, stopping to season each layer with salt, pepper, and about 1/4 of the crumbled bacon. Continue layering until the pie pan is nearly full. Top with an even layer of the cheese and gently pour cream around and over the entire pie, allowing it to seep down between the potato slices. (You may not use all the cream, I actually added a little more to mine, so I used about a cup).

Roll out the remaining disk of refrigerated dough. Cover the pie with the dough and crimp the edges closed. Brush the top and edges of the crust with egg wash. Make a few slits in the center of the top crust, for the steam to escape, and put the pie pan on a baking sheet. Bake the torte until the crust is browned and crispy and the potatoes are cooked through, about 50 to 60 minutes. If the crust edges get too brown, cover them with some strips of aluminum foil (I covered mine about half hour into the baking time). Remove the pie from the oven and let rest at least 15 minutes before cutting into wedges and serving.

Pie Crust:

Again, I didn't make this, but the reviews for the crust are phenomenal. If you want to save money and have all these ingredients, go for it. The trick is to keep the butter cold throughout the process, so you have to work quickly.

1 cup butter (2 sticks), cubed and chilled
2 1/4 cups all-purpose flour
1 teaspoon salt
8 to 10 tablespoons ice water

Put the butter, flour, and salt in the food processor, and pulse lightly just until the mixture resembles wet sand. Add the water, 1 tablespoon at a time, pulsing briefly after each spoonful of water. Keep adding water until the dough just begins to gather into larger clumps. Transfer equal amounts of the dough into 2 resealable plastic bags and pat each into a disk. Let rest in the refrigerator for at least 30 minutes. Remove 1 of the disks from the bag to a flour coated surface. Using a rolling pin, roll the dough out to a 10-inch round. Gently fit the rolled dough into a 9-inch pie pan, and refrigerate while you prepare the torte ingredients.

Yield: 2 (9-inch) pie crusts

Creamy Chicken Spaghetti

Hey all! I had some zucchini from my garden and had to use it up before vacation, so I plugged the word "zucchini" into the kraftfoods.com site and found this treasure. It is so yummy! I had everything on hand except the cream cheese so it was easy to make. My kids loved it, and my dad who was over helping us put in an AC unit into our window even asked for seconds. Some people in their reviews on the Kraft site said they added onion or garlic to their spaghetti, but I thought it was fine the way it was.Hope you enjoy!(This is not my picture, but the one on the Kraft website. It looks about the same :)

Creamy Chicken Spaghetti

1/2 lb spaghetti, uncooked (I used whole wheat whole grain thin spaghetti and it was delicious)

1/4 cup light Italian dressing (I used the Kraft Tuscan House Italian I had on hand)

1 lb boneless skinless chicken breasts, cut into 1-inch pieces

2 zucchini, cut in half lenthwise, then sliced crosswise (I used one huge zucchini)

2 cups spaghetti sauce

4 oz cream cheese (or neufchatel cheese), cubed

Parmesan cheese

Cook spaghetti as directed on package.

Meanwhile, heat dressing in large nonstick skillet on medium-high heat. Add chicken; cook and stir 2 min. Add zucchini; cook an additional 2 min., stirring frequently. Stir in spaghetti sauce. Bring just to boil, stirring occasionally. Reduce heat to medium-low; simmer 5 min. or until chicken is cooked through. Add Neufchatel; cook 1 min. or until cheese is melted and mixture is well blended, stirring occasionally.

Drain spaghetti; place on serving plate. Top with the chicken mixture; sprinkle with Parmesan cheese. (I just combined the drained spaghetti in the skillet with the chicken mixture and passed Parmesan cheese at the table. Less dishes!)

Mushroom Soup

For a Girl's Night, Kristi, me and the other Pearson's girls went to Zupa's. I had tried my mom's leftover mushroom soup and was excited for a bowl of my own. As I ate it, I thought I could make it myself. And today, I did. The result was excellent and my kids loved it. Austin's only complaint--not enough mushrooms!!

I have to admit, I based my recipe off Kelli's Corn Chowder.

Mushroom Soup

1 stick butter
1/2 cup onion, finely chopped
1 garlic clove, minced
1 pkg mushrooms rinsed & drained

Melt butter in soup pot. Add onion, garlic & mushroom and simmer until mushrooms are cooked.

Add 1/2 cup flour to create a roux.

Add 3 cups chicken stock.

Bring to a boil.

Add 2 cups milk.

Heat until thickened.

Remove from stove and add 1/2 to 1 sticks butter before serving.

Sprinkle with Parmesan cheese. (You can also add directly to soup. Maybe 1/2 cup?)

Serve with homemade bread, my bread sticks, or French bread. Maybe even a bread bowl! YUM!

Chocolate Chip strawberry shortcake

If you love real strawberry shortcake and you love chocolate, you will definitely love this recipe!

This is a great summer treat and it looks pretty too!

Ingredients:
3 cups sliced fresh strawberries
1/4 cup sugar
BISCUITS:
2 cups all-purpose flour
3 tablespoons sugar, divided
3 teaspoons baking powder
1/2 teaspoon salt
1 cup heavy whipping cream
1/2 cup plus 1 tablespoon butter, melted, divided
1/2 cup miniature semisweet chocolate chips
Whipped cream

In a small bowl, combine strawberries and sugar; cover and refrigerate until serving.

In a large bowl, combine the flour, 2 tablespoons sugar, baking powder and salt. In a small bowl, combine cream and 1/2 cup butter; stir into dry ingredients until a thick batter forms. Gently stir in chocolate chips. Drop by 1/3 cupfuls onto a greased baking sheet. Brush with remaining butter; sprinkle with remaining sugar. Bake at 375° for 18-20 minutes or until golden brown. Remove to wire racks to cool. Cut biscuits in half horizontally. Spoon fruit onto bottom halves. Top with whipped cream . Replace biscuit tops and serve.

Broccoli & Tomatoes with Herbs

We came to my mom's house and she is cooking from Betty Crocker's Diabetic Cookbook. She had some of her broccoli leftover and Jordyn & I finished it together. The best broccoli dish I've had--and no cheese!

1 lb broccoli, cut into flowerets and stems cut into 1 x 1/2-inch pieces
2 Tbsp olive oil or canola oil
1 tsp chopped fresh or 1/4 tsp dried basil leaves
1 tsp chopped fresh or 1/4 tsp dried oregano leaves
1/2 tsp salt
1 clove garlic, finely chopped
2 roma (plum) tomatoes, seeded & chopped

Heat 1 inch water to boiling in 10-inch skillet. Add broccoli. Heat to boiling. Boil 5-7 minutes or until crisp-tender. Drain and set aside. Wipe out and dry skillet with paper towel.

Heat oil in same skillet over medium heat. Stir in remaining ingredients. Heat about 1 minute, stirring frequently, until hot. Add broccoli; toss gently.

Yield: 4 servings

ENJOY!!

Strawberry and cream cheese filled Crepes

I love crepes. I could eat them with nothing inside. I especially love crepes with strawberries and a cream cheese filling. Here is a recipe I have made a few times. It is more of a dessert but I will admit, I had these as a breakfast a few months ago!

Strawberry filled crepes with cream cheese filling

1 cup all purpose flour
2 eggs

1/2 cup milk

1/2 cup water

1/4 teaspoon salt

2 Tablespoons butter, melted

Place in a blender or mix with a whisk. To avoid lumps add all ingredients before adding the flour. I have an electric crepe maker (picture below) and I LOVE it. If you love to make crepes it is worth the $30. Amazon.com has them for sale and occasionally Target and Fred Meyer will have them in stock. If you do not have a crepe machine go to this website http://www.youtube.com/watch?v=C1DgmbMMOgA to get tips and pointers on how to cook a crepe. You can use his recipe for crepes if you wish. I can not taste the difference in any crepes I have had. It is not too hard although I get pretty annoyed when I rip mine. I do the same with omelets and now have an omelet maker :)

Filling:

Sliced strawberries
8 oz. cream cheese, softened

1/4 cup butter, softened

2 Tablespoons sugar

1 teaspoon vanilla

1 teaspoon grated lemon rind

Mix together in an electric mixer.

Place strawberries and cream cheese mixture inside a warm crepe and fold closed. You can also drizzle some chocolate on top. I have never tried it that way and thought of it after all the crepes were gone today!

Here is a picture of my reminder! This is what Brooklyn is wearing today. When I looked at her I remembered the challenge and thought I would cook some crepes while she napped!

Strawberry-Lemon Coffee Cake

Okay, so I love traditional coffee cake with the cinnamon and yumminess, and when I first read that strawberries were the "secret ingredient" I immediately thought: "Strawberry Cake with some sort of chocolate!" but, alas, it didn't come together, so I thought, what about a coffee cake with strawberries and lemon (because everything tastes better and fresher with lemon) and it sounded very summer-ish! Note: the recipe calls for lemon zest. I prefer zest from a microplane, but don't use lemon juice. It isn't the same! Adapted from CK recipe.

3 cups fresh strawberries, hulled and chopped small

1/2 cup white sugar

2 tablespoons all-purpose flour

2 tablespoons grated lemon zest

1/2 cup butter, softened

1 cup white sugar

3 eggs

1 tablespoon grated lemon zest

3/4 cup milk

2 cups all-purpose flour

4 teaspoons baking powder

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch springform pan. Wrap foil around the pan in case the strawberry juice leaks while baking (mine leaked - woohoo for foil!). In a medium bowl, combine strawberries, 1/2 cup sugar, 2 tablespoons flour and 2 tablespoons grated lemon zest. Toss to coat berries, then pour into the prepared pan. In a large bowl, cream together the butter and 1 cup sugar until light and fluffy. Beat in the eggs one at a time, then stir in the 1 tablespoon grated lemon zest. Stir together 2 cups flour and the baking powder. Beat into butter mixture alternately with the milk, mixing just until incorporated. Pour batter over the berries in the pan. Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center of the cake comes out clean. Place serving plate over the top of the pan and carefully invert cake and plate together, so that the berries end up on top. Carefully unlock the buckle on the side of the pan and remove. Serve warm.

Strawberry Salsa

Here is my Iron Chef recipe! I really like mango salsa so I decided to make a strawberry salsa and see if it was any good. It's more of a "fresh" salsa, or a pico de gallo, where it isn't runny and liquidy, but more just chunks of strawberries and veggies. This recipe is based on your own individual taste, so use as much or little seasoning as you want. Anyway, I hope you all like it!Strawberry Salsa

1 lb strawberries, about 16, hulled and chopped small

1/2 green bell pepper, chopped small

1/2 orange bell pepper, chopped small

1/2 small red/purple onion, chopped small

3 Tbsp cilantro, chopped fine

1/4 cup olive oil

1/2 to 1 Tbsp sugar, depending on taste

juice from one lime

pinch or two of salt (I used about 3/4 to 1 tsp or so)

Combine all ingredients and let macerate for about 20-30 minutes for the flavors to "marry". Adjust seasoning as needed. Serve with tortilla chips!

**Note- You can also add a jalepeno pepper, with the seeds taken out, chopped fine. This would give it some heat. I just don't like hot salsas so I didn't add this.

Strawberry Mousse in Dark Chocolate Cups

Here's my Iron Chef recipe!!! I didn't get a chance to take pictures because they seriously were gone before I could grab the camera, but I totally plan on making this again so I'll get pictures to you later!

I posted a recipe a while back for dark chocolate mousse in white chocolate cups from Giada. Well, I love those so much that I decided to do a strawberry spin on it. These are super easy but they look gorgeous (dark chocolate mini cups with a pink mousse inside!) and they are to-die-for delicious, especially if you love chocolate-covered strawberries.

For the cups:

1 bag semi-sweet chocolate chips

36 mini-muffin cupcake liners

Pour half of the chocolate chips in a microwave-safe bowl and microwave in 30 second intervals, stirring after each interval, until the chocolate chips are melted. Using a small paint brush (I used one from the kids' watercolor set...washed first of course), coat the bottom and sides of the cup. Freeze until the chocolate is firm, about 30 minutes. Melt the remaining chocolate chips in the microwave and paint a second layer of chocolate into each cup (if you hold the cup up to the light you can see what parts of the cup need extra chocolate, pay special attention to the sides because they break easy, put a nice thick layer on). Freeze until completely set, about 1 hour.

For the mousse:

1 cup whipping cream

3 Tbsp sugar

8 oz mascarpone cheese (found near cream cheese), at room temperature

16-18 strawberries, hulled and halved

Using an electric mixer, mix the whipping cream and sugar together until soft peaks form. Set aside.

Place the strawberries in a blender or food processor and puree. Pour strawberries and mascarpone cheese in an electric mixer and beat until just mixed. Using a spatula, fold in the whipped cream. Place mousse in a pastry bag with a large tip, or a plastic freezer bag with the corner cut off, and pipe mousse into each chocolate cup. Place in the refrigerator for 30 minutes to set the mousse.

Double Chocolate Banana Bread

This is like banana bread on crack. Really chocolately divine crack! It's so good, you almost think you are eating dessert, but since it's banana bread it's totally kosher for breakfast! Even my kids loved it (for those who don't know, my kids can be pretty picky). It was also really easy. I just stuck the ingredients in the Kitchen Aid and let it do its thing. I doubled the batch for Rix's teacher and bus driver for presents, and it was a piece of cake (no pun intended!). The recipe called for 8x4 inch bread pans, but when I made this the first time in my 8x4 inch pan, the sides burned and curled up, as if it had too much batter. So for the double batch I used two bread pans of my mom's that were a little bigger, and they seemed to work better. About 20 minutes before they were done, I layed foil around the edges of the bread to keep the sides from cooking too fast. Below is a picture of Rix showing off his wrapped bread for his bus driver.
Recipe from sisterscafe.blogspot.com.

1 cup sugar
2 eggs
1/3 cup vegetable oil
1 1/4 cups mashed bananas (about 3)
1 tsp vanilla extract
1 1/2 cups flour
1/2 cup cocoa (I prefer dutch process)
1 tsp baking soda
1/2 tsp salt
1 cup semi sweet chocolate chips

1. Heat oven to 350. Spray bottom of 8x4 inch loaf pan with cooking spray.

2. Beat sugar, eggs, and oil in large bowl at medium speed until combined. Beat in banana and vanilla at low speed. Combine flour, cocoa, baking soda and salt in a medium bowl; beat into banana mixture at low speed just until combined. Stir in chocolate chips.

3 Spoon batter into pan. Bake 60-70 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan; cool completely on wire rack.

CONGRATS DENISE!!!

Brooklyn Tae Hollinger

Wednesday, June 17th at 9:54 PM
6 lbs 2 oz, 18-inches long

Pizza Bomb (Calzone)

This is from the ward cookbook I put together in 2004. My friend in the ward just told me she makes these all the time. So, I gave them a try and they are super yummy and very easy. I just happened to have all the ingredients on hand and threw it together.

Dough:
1 1/3 cup warm water
2 tsp active dry yeast
2 tsp salt
1/4 cup oil
4 cups flour

Place warm water in a bowl with yeast. Stir. Allow to sit for 2 minutes until yeast is softened. Place flour, salt, and oil in mixing bowl and stir for 10 seconds. Add water and yeast mixture. Beat until combined. Add more flour if it seems a little wet. Remove from bowl and knead for 2 minutes. Place in oiled bowl and allow to rise in warm place for 30 minutes. Cut dough into 8 equal pieces. Roll out each eighth into a circle.

Filling:
1 lb (about 2 cups) Ricotta cheese or cottage cheese
2 cups grated cheese (mozzarella or romano)
1/2 tsp salt
1/4 to 1/2 tsp pepper
1/4 cup fresh parsley
2 eggs
sausage
pepperoni
onions
pizza toppings you like

Combine in bowl. Mix well. Divide filling into eighths. (I used a heaping ice cream scoop.) Fill center of dough rolled out; fold over as a turnover. Crimp edges well. Brush with oil and bake at 500 for 10-12 minutes. Remove and serve!

To My Iron Chef Girls

Okay, ladies! I'll choose the ingredient and you come up with a recipe using it.

My ingredient is....strawberries!

Now, I will make all the recipes you submit and choose the winner!!! Then, the next person can choose an ingredient. Oh how fun!

Just a Suggestion...

Now you can totally disagree with me on this, but I think it would be really helpful if we posted pictures (or just a picture at least) of what we made. Like if I want to post my awesome recipe, I would take a picture or two of the end result so you all can see what it looks like. Aren't visuals more appealing than ingredient lists??? I think I would try more recipes if I could see what they actually look like. So anyway, just let me know if you think you want to do this. And don't think you have to post a picture for EVERY recipe, but try, because I think it would up the chances of it getting tried by anyone reading our recipe blog!

Eskimo Cookies

For our Beehive activity, we had an alphabet picnic where the girls were assigned a letter and had to bring something that started with that letter. We weren't thinking when we assigned one girl the letter P. She got creative and brought "poop". Only it tasted amazing. I thought they were like No Bakes, but they were so much better. They taste like cookie dough. She refuses to give out recipes (she's 13!) but she mentioned they were called Eskimo somethings. So, I looked them up on Allrecipes and gave them a try. They're very quick & easy. And, it's like eating cookie dough! I was surprised I've never had them before.

Eskimo Cookies

3/4 cup butter
3/4 cup sugar
3 TBSP unsweetened cocoa powder
1/2 tsp vanilla
1 TBSP water
2 cups rolled outs (you can use less--depending on your taste)
1/3 cup confectioner's sugar for decoration

Soften butter & beat well. Add sugar & mix well. Add cocoa, vanilla & water. Then add oatmeal. Shape into 36 balls and roll in powdered sugar (I skipped this step). Keep in refrigerator.

Recipe Contest Idea

First, I just am wondering what happened to Destiny. MIA!!! Miss you!

And, I was thinking the other day it could be fun to maybe have an Iron Chef competition (is that what it's called). Everyone choose an ingredient and maybe we come up with a meal? I've never come up with my own recipe before, besides a fried chicken. But, it could be fun and a little scary.

Let me know what you think!

Cranberry Nut Granola

I LOVE this stuff! I made a batch for Jeremiah's drive to Utah and another double batch for Carissa and Celeste's trek across to Washington. It makes for great snacking or even a quick breakfast on the go. The kids love it, too!


1/3 cup pumpkin seeds (you can find these and the sunflower seeds already shelled)
1/4 cup sunflower seeds
Nonstick cooking spray
1/3 cup maple syrup
2/3 cup packed brown sugar
1/2 cup unsweetened cranberry juice (I used 100% cranberry juice, I couldn't find one labeled "unsweetened")
1 1/2 teaspoons ground cinnamon
2 cups old fashioned rolled oats (not quick oats, I used them and it makes the granola a bit chewy as opposed to crunchy)
1/2 cup chopped roasted and salted almonds
1/4 teaspoon fine sea salt (I used normal salt)
1 cup dried cranberries (Craisins)

Preheat the oven to 350 degrees F.

Spread the pumpkin seeds and sunflower seeds on a baking sheet. Bake for 8 to 10 minutes until lightly toasted. Set aside to cool.

Reduce the oven temperature to 325 degrees F. Spray a baking sheet with nonstick cooking spray. Set aside.

In a small saucepan, combine the maple syrup, brown sugar, cranberry juice, and cinnamon over medium heat. Cook, stirring constantly, until the sugar has dissolved.

In a medium bowl, mix together the oats, almonds, pumpkin seeds, sunflower seeds, and salt.

Pour the maple mixture over the oat mixture and stir until combined. Spread the mixture onto the prepared baking sheet. Bake for 20 minutes. Remove the baking sheet from the oven. Stir in the cranberries and bake for an additional 10 to 15 minutes until the mixture begins to brown. Cool completely. Store airtight in a plastic container for up to 1 week.

Baked Lemon Pasta

My friend posted this recipe on her blog--it's her picture too. It's from the Pioneer Woman website (not sure what that is). I had all the ingredients, so I threw it together for dinner tonight. I had it as a side dish, along with my Dutch meatballs, and peas. Even Brent liked it!!! He liked the tang. So, give it a go!

1 pound thin spaghetti (I used normal spaghetti and it was fine)
1/2 stick butter
2 Tbsp olive oil
2 cloves garlic, minced
Juice of 1 lemon (you girls know how I love to sub ingredients, I just used lemon juice from a bottle and did about 1/4 cup)
Zest of 1 lemon
2 cups sour cream
1/2 tsp salt, more to taste if desired
Plenty of grated Parmesan cheese
Flat leaf parsley, chopped (I used my dried parsley)
Extra lemon juice

Preheat oven to 375.

Cook spaghetti according to package directions until al dente (about 6 minutes).

In a skillet, melt butter wtih olive oil over low heat. When butter is melted add minced garlic. Squeeze lemon juice into the pan. Turn off heat.

Add sour cream and stir mixture together. Add lemon zest and salt. Taste, then add more salt if necessary. Pour mixture over drained spaghetti and stir together, then pour spaghetti into an oven safe dish.

Bake, covered, for 15 minutes. Then remove foil and bake and additional 7-10 minutes. (Don't bake too long or the pasta will dry out.) When you remove it from the oven, squeeze a little more lemon juice over the top. Top generously with Parmesan cheese, then chopped parsley. Give it a final squeeze of lemon juice at the end.

Serve with crusty French bread and a simple green salad. Enjoy!

Coconut Oatmeal

This oatmeal is to DIE for! Even my husband begs for it and after I make it I can't help but snitch in it all day long and I can't wait for the next morning so I can finish off the leftovers! It really is that good!
I think you can substitute any kind of nuts but the walnuts really are delish. My husband hates walnuts in anything else but loves them in this!

Coconut oatmeal

3 1/2 cups milk
1/4 teaspoon salt
2 cups rolled oats
1/4 cup pure maple syrup
1/3 cup raisins
1/3 cup dried cranberries
1/3 cup sweetened flaked coconut
1/3 cup chopped walnuts

1. Pour the milk and salt into a saucepan, and bring to a boil. Stir in the oats, maple syrup, raisins, and cranberries. Return to a boil, then reduce heat to medium. Cook for 5 minutes. Stir in walnuts and coconut, and let stand until it reaches your desired thickness. Spoon into serving bowls, and top with yogurt and honey, if desired.

Homemade Pitas

I've made these a couple times now and they are so good and easy and kind of fun to make! They are very versatile and I just love how they puff all up in the hot oven!

Pitas

1 1/8 cups warm water (110 degrees F/45 degrees C)
3 cups all-purpose flour
1 teaspoon salt
1 tablespoon vegetable oil
1 1/2 teaspoons white sugar
1 1/2 teaspoons active dry yeast

1. Place all ingredients in a bowl and knead until rubbery. Cover and let rise about 45 min. Turn dough onto a lightly floured surface. Gently roll and stretch dough into a 12 inch rope. With a sharp knife, divide dough into 8 pieces. Roll each into a smooth ball. With a rolling pin, roll each ball into a 6 to 7 inch circle. Place each pita on a cookie sheet and cover with a towel. Let rise 30 min. Preheat oven to 500 degrees F (260 degrees C). Bake pitas 4 to 5 minutes until puffed and tops begin to brown. Remove from oven and immediately place pitas in a sealed brown paper bag or cover them with a damp kitchen towel until soft. Once pitas are softened, either cut in half or split top edge for half or whole pitas. They can be stored in a plastic bag in the refrigerator for several days or in the freezer for 1 or 2 months.

Stuff with..
tuna salad
ham salad
Chicken salad
Eggs and sausage
Ceasar Salad
Spinach salad
Sloppy joe meat
shredded bbq pork or chicken
or... Top with pizza toppings and broil

Not-quite-fudge Fudge

So this isn't your typical fudge. I substituted in Hayden's primary class yesterday and the lesson was about hands. I found this recipe online for "Handy Fudge" - basically everything is thrown into a sandwich bag and you squish it around with your hands to make something similar to fudge. It isn't fantastic, but the kids had a blast. I'll definately do it again for my kids, they loved squishing it around and then eating it (although it seriously doesn't look appetizing if you know what I mean).

Also, you can totally mix it up, add nuts or chocolate chips, maybe even replace the cream cheese with some peanut butter or something.

Per bag, add:

2 oz. powdered sugar (1/2 cup)
1 Tbsp butter
2 tsp cream cheese
dash of vanilla
2 tsp cocoa

Add everything to a sandwich bag, close it, making sure all the air is out, and start squishing!

Homemade Mac & Cheese

This is by far a staple in our house. It's on the menu atleast twice a month, mostly because it's yummy, versatile, and cheap to make, and oh so much better than the boxed stuff! I've tried several different mac & cheese recipes, and I always go back to this one because it's the best I've tried (if you have a better one let me know!). The recipe doesn't call for any meat (what? who says it's a meal if there's no meat!) so I always add meat to it. Our favorite is chopped ham steaks or cubed rope sausage (like Hillshire Farm rope sausage), but we also like breakfast sausage, hamburger, hamburger with taco seasoning, and bacon. You can also play around with the cheese. I almost always use sharp cheddar, but try mixing in some pepper jack or gouda or mozzerella or whatever you have. Also, we play around with different pastas: rotini, macaroni, farfalle, penne, etc. The recipe makes a lot of sauce, so you can make more pasta than it calls for and then put in more if there is more sauce to use. If I have plain pasta leftover (like I made too much pasta) then I just put it in the fridge and have it for lunch the next day with spaghetti sauce. I really like this recipe: it makes a lot and even Bryan (who has referred to Kraft Mac & Cheese as "yellow death") likes it too. Enjoy!

2 cups uncooked pasta
1/3 cup butter
1/3 cup flour
2 cups milk (any kind, except chocolate. haha)
2 1/2 cups cheese of your choosing
salt and pepper
Meat choice: ground beef, taco meat, sausage, rope sausage, ham, bacon, etc.

Cook pasta according to package directions. Cook and stir butter over medium heat until melted. Add flour and whisk constantly until smooth and bubbly. Remove from heat. Stir in milk. Return to heat and whisk constantly until mixture is smooth and boiling. Stir 1 more minute. Remove from heat. Stir in 2 cups cheese until melted. Add noodles and meat choice. Place in ungreased 13x9 pan and add the 1/2 cup cheese on top (I sometimes also sprinkle with parmesan too). Cook uncovered at 375 for 30 minutes or so.

Homemade Chicken Tortillas

Just in time for Cinco de Mayo! This recipe is actually two in one. The first recipe is the homemade tortillas and the second is the crockpot chicken recipe. I got these from a new food blog I came across, Barefoot and Baking. She is fairly new and makes a lot of yummy things. The tortilla recipe is actually a family recipe and the chicken is so easy it should be a crime! I will put in my notes in parentheses.

Tortillas
4 cups flour
2 tsp salt
1/2 cup Crisco shortening
1 1/2 cups lukewarm water (this depends on the humidity of where you live, so start with a little less and add until the dough cleans the bowl but isn't sticky, like playdoh consistancy, and shouldn't break at the edges when kneading it. I used a little over 1 1/4 cups.)

Mix flour and salt together then cut in Crisco. (At this point I added the mixture to my Kitchenaid). Add water (with dough hook). Knead until it is smooth and fully combined, about 50 times (or until dough cleans the bowl). Break into 16 balls (I broke in half, then half again, then into quarters). Roll into balls and put in a covered bowl for about an hour. Roll into desired thickness (I found the thinner I rolled them, the better they cooked up later). Let rest for at least 10 minutes (I rolled mine with a little flour on each side or they stuck to the table and then just laid them all on top of each other. The flour kept them separated). Cook in a skillet (cast iron apparently is best but I don't have that) until bubbles form, about 30 seconds, then flip. If bubbles don't form, let your dough rest a little longer. (Your tortillas should have a few bubbles come up and when you flip it you will see brown spots like on store bought ones). Place tortillas in a pan with a lid to keep warm and soft. If you are going to refrigerate or freeze them, put them in a plastic bag and leave open until they are cooled completely or the condensation will make them mushy.
(**I know this looks like a lot, but it was a lot like making bread and it was surprisingly yummy. The tortillas tasted homemade and authentic to me)

Crockpot Chicken (for burritos or tacos)
3-4 frozen chicken breasts
one can red enchilada sauce
one can petite diced tomatoes, undrained
1/2 cup dark brown sugar (I used light brown)
garlic salt to taste

Combine enchilada sauce, tomatoes and brown sugar in a bowl. Pour over chicken in a crock pot. Cook on high 4-6 hours. If your chicken is thawed, cook a little less. Shred chicken and add garlic salt to taste. When you shred the chicken it will absorb a lot of the juices, but you will still want to use a slotted spoon or tongs to get the chicken. It is really yummy.

Serve with all the fixins: carmelized onion, lettuce, cheese, tomatoes, olives, black beans, sour cream, guacamole, etc.

You can make just the chicken and use store bought tortillas, but if you ever have the chance to try and make your own, you should do it! It was a little time consuming, but no more than making bread or cinnamon rolls or anything. Hey, if I can do it, you can do it! Good luck!

Coleslaw

I love a good coleslaw, but the only good one I can find is at KFC. So a while back I found this recipe on Picky Palate and tried it and LOVED IT. Seriously it is so good. I always make this when we BBQ or when I make pulled pork sandwiches. I love to put the coleslaw on top of the pulled pork sandwich. Yummy!

Simple Coleslaw
16 oz bag of coleslaw mix
½ Cup mayonnaise
2 Tablespoons sugar
1 Tablespoon Dijon Mustard
1 teaspoon honey
*Note- I also add some salt and pepper to taste

Mix all the ingredients except the coleslaw mix. Add in the coleslaw and mix together well. I found that I liked my coleslaw more wet than her recipe calls for, so I also add a little more more mayo and mustard, then adjust the seasonings to my taste. This also tastes better if you let it chill in the refrigerator a few hours so the flavors can blend.

Happy grill season!

Peanut Butter Cheesecake Brownie Babies

I made these tonight for the Cub Scout Spaghetti Dinner and Bake Sale - and I thought I was a real trooper giving these away because they were so dang good! They are way easy to make, but sound super gourmet, and they make about 20 cupcakes, so you can share with friends (or not - I recommend eating them all yourself.) I didn't use the Cool Whip and cherries because the Cool Whip would have melted by the time someone bought them, and cherries are gross. But if you eat these at home, I would highly recommend the whipped topping of your choice and maybe a drizzle of chocolate syrup!

1 pkg. brownie mix (13x9-inch pan size)
1 pkg. (8 oz.) cream cheese, softened
1/3 cup sugar
1 egg
1/4 cup peanut butter (I guessed on this and probably used more)
1/2 tsp. vanilla
1-1/2 cups thawed COOL WHIP Whipped Topping
20 maraschino cherries (totally optional)

Mix brownies according to package directions. Spoon into 20 paper-lined muffin cups. I sprayed my paper liners with cooking spray because the Kraft website reviews stated that the brownies stuck to the liners. Spraying them prevents this.

Beat cream cheese, sugar, egg, peanut butter, and vanilla with mixer until smooth. Spoon one rounded Tablespoon into center of batter in each cup, pressing down slightly into batter. **Note - I placed a sandwich bag inside a cup and filled the bag with the cream cheese mixture, sealed the bag, cut an opening in the bottom corner, and piped the cream cheese mixture in. It was much faster and cleaner, and since "pressing" the mixture is sort of hard because it's so soft, you can place the tip of the sandwich bag slightly into the batter and squeeze away. You should have plenty of cream cheese mixture, so put plenty on. I had a little leftover. Bake 30 minutes or until middle is set. Mine baked about 27 minutes. Let cool completely! And eat away!

Recipe Request

I am seriously craving some fresh homemade salsa!!! Anyone have a good recipe???

Boston Cream Pie

I made this for the sister missionaries when we had them over for dinner and it was delicious. They even asked for the recipe so they could make it themselves. It is way easy and pretty cheap too. Of course, it is from the kraftfoods.com website, which I love!

Boston Cream Pie

1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1 cup cold milk
1-1/2 cups thawed COOL WHIP Whipped Topping
1 round yellow cake layer (8 or 9 inch)
1 square BAKER'S Unsweetened Chocolate
1 Tbsp. butter
3/4 cup powdered sugar
2 Tbsp. cold milk

Beat pudding mix and 1 cup milk with whisk for 2 minutes. Stir in Cool Whip. Let stand 5 minutes. Meanwhile, cut cake horizontally into 2 layers with serrated knife. (*Note: A standard cake mix makes 2 yellow cake rounds. You can freeze one by wrapping it in saran wrap then foil for up to a month. Just defrost and serve as you like. My 2 rounds ended up really round on top, so I cut both of them in half horizontally and used the bottoms of both cakes for the 2 layers in this cake. My kids loved eating the top halves!).

Stack cake layers on serving plate, spreading pudding mixture between layers. Microwave chocolate and butter on HIGH 1 min.; stir until chocolate is melted. Add sugar and 2 Tbsp. milk; mix well. Spread over cake. Refrigerate 1 hour.

German Brotchen Rolls

For my fellow European travelers--these German rolls are the best. They're like little French bread rolls. We used to buy them when they were heavily buttered and with cheese on them. They are so yummy and actually really easy to make. They are just a process. Thought I'd share!

2 Tbsp yeast
1 Tbsp sugar
2 1/2 cups warm water
2 Tbsp shortening
2 tsp salt
7 cups flour
3 egg whites, stiffly beaten
1 egg white (for egg wash)
2 Tbsp cold milk

1. In a large mixing bowl dissolve yeast in warm water. Let sit until creamy, about 10 minutes.

2. Mix in shortening, salt and 3 cups flour. Beat with dough whisk or heavy spoon for 2 minutes. Fold in egg whites. Gradually add flour 1/4 cup at a time until dough forms a mass and begins to pull away from bowl. Turn onto floured surface. Knead, adding more flour as necessary, for 8 to 10 minutes, until smooth and elastic with bubbles.

3. Lightly oil a large mixing bowl, place the dough in the bowl and turn to coat with oil. Cover with damp cloth and let rise in a warm place until doubled in volume, about 1 hour. Deflate the dough, form into a round and let rise again until doubled, about 45 minutes.

4. Preheat oven to 425. Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into 24 equal pieces. Form into oval rolls (I just roll into balls). Place on lightly greased baking sheets, cover and let rise until double in volume, about 40 minutes.

5. Place an empty baking sheet on the bottom rack of the oven. In a small bowl, beat the egg white and milk to make the egg wash. Lightly brush the risen rolls with egg wash. Place 1 cup ice cubes on the hot baking sheet in the oven and immediately place rolls in the oven.

6. Bake at 425 for about 20 minutes or until tops are golden brown. Remove to a wire rack and cool.