Family Favorite Recipes

Crockpot Spaghetti

2012-01-24T11:38:00.000-08:00

I am NOT a big fan of spaghetti but I remembered eating this as a kid and loving it so I dug out my moms recipe book and found what I was looking for. This is definitely different than eating store bought spaghetti sauce. My family gobbled it up even though they aren't usually big fans either. This is a great meal for a cold day and makes your house smell soooo good all day!

Picture courtesy of Simplyrecipes.com

1 lb. hamburger

1/2 small onion finely chopped (I used onion powder)

2- 14 oz. cans crushed tomatoes

3 cans water (just fill up your tomato cans)

1 8 oz. can tomato sauce

1 small can chopped mushrooms (Optional)

1 tsp. garlic powder

1 tsp salt

1/4 tsp. pepper

1 Tbls. Italian seasoning

8 oz. dry spaghetti noodles

Brown hamburger and onions together. Put in crock pot along with remainder of ingredients except noodles. Cook on low for 6-8 hours. For the last hour, turn to high and add spaghetti noodles.

Fettucinni Alfredo

2011-12-13T11:03:00.000-08:00

I got this recipe from a lady in my ward. I was put in charge of all the food for our Relief Society Christmas dinner, but the Enrichment counselor didn't want the ham and potato dinner that was customary for this kind of event. She wanted something different. I asked around and Carissa gave me the idea for a pasta bar. How fun! We had three different kinds of pasta and 3 different sauces - meat sauce, pesto, and alfredo. The alfredo was a hit and everyone wanted the recipe, not knowing just how easy it was.

Fettucinni Alfredo

1 8-oz cube cream cheese, at room temperature
1/2 cup (1 stick) butter, softened
1/2 cup milk (or more depending on desired texture)
3/4 cup Parmesan cheese

In a saucepan over medium heat, stir the cream cheese and butter until melted and mixed. Whisk in milk slowly, adding more or less depending on how thick you want your sauce. Off the heat, add the Parmesan cheese. Add more to taste.

Toss with cooked fettucinni noodles. I always add cooked chicken and frozen peas to the dish.

Baked Garlic Fries

2011-12-08T09:21:00.000-08:00

***Recipe and picture by purplefoodie.com***

I was craving some good fries one night and decided I was going to make some baked fries to go with the chicken I was planning for dinner. I am trying to be healthy so I thought I would compromise and eat the fries but bake them. That's still healthy right?!? I immediately got onto Pinterst and found these lovely fries. They were so good and have been requested in my house each night! I went easy on the spice because my girls do not like spicy. I tried to take a picture after I tasted the fries and realized how good they were. I then found that everyone had gone for seconds and they were all on their messy plates with ketchup next to them. Not the pretty picture I had in mind, so I did not get around to taking my own picture. Hope your family enjoys these as much as mine did.

Garlic Baked Fries

8 garlic cloves, minced
6 tbsp extra virgin olive oil
3 russet potatoes (about 8 oz. each) each cut into12 wedges
3 tbsp corn starch/corn flour
11/2 tsp coarse sea salt
11/2 tsp freshly ground black pepper
½ tsp garlic powder
1/4 tsp cayenne pepper

1. Preheat oven to 225°C/440° F.

2. Combine the garlic and oil in a large bowl, warming it until the garlic is fragrant, about 1 minute.

3. Transfer 5 tablespoons of the oil (leaving the garlic in the bowl) to the baking dish, coating it well.

4. Add the potatoes to the bowl with the garlic mixture and toss to coat. Wrap tightly in plastic wrap and microwave on high power until the potatoes are translucent around the edges, 3 to 6 minutes, shaking the bowl to redistribute the potatoes halfway through cooking.

5. Combine the cornstarch, salt, pepper, garlic powder, and cayenne in a small bowl. Sprinkle over the hot potatoes and toss well to coat.

6. Arrange the potatoes in a single layer on the prepared pan and bake, turning once, until deep golden brown and crisp, 30 to 40 minutes.

7. Serve with ketchup, mayo or sour cream.

*You can boil the potatoes and then let them steam dry by laying them in a single layer on kitchen napkin. Proceeded with step 5. This would work with leftover baked potatoes as well. You would oil the pan and add the garlic to the seasoning mix. Also be gentle while coating the potatoes with seasoning.

4-layer Pumpkin Cream Cake

2011-11-07T16:11:00.000-08:00

This cake is to DIE for and really not as hard as it looks...really. This is the second year in a row I have made it for my Grandmas annual Halloween dinner and it always gets rave reviews. I love it because it's not too sweet and the pumpkin flavor isn't to overwhelming but it just melts in your mouth! It is sure to impress whoever you are making it for!

hint: It tastes best cold.

1 pkg. (2-layer size) yellow cake mix

1 can (15 oz.) pumpkin, divided

1/2 cup milk

1/3 cup oil

4 eggs

1-1/2 tsp. pumpkin pie spice, divided

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

1 cup powdered sugar

1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

1/4 cup caramel ice cream topping

1/4 cup chopped PLANTERS Pecans

make it

HEAT oven to 350°F.

BEAT cake mix, 1 cup pumpkin, milk, oil, eggs and 1 tsp. spice in large bowl with mixer until well blended. Pour into 2 greased and floured 9-inch round pans.

BAKE 28 to 30 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min. Remove from pans to wire racks; cool completely.

BEAT cream cheese in medium bowl with mixer until creamy. Add sugar, remaining pumpkin and spice; mix well. Gently stir in COOL WHIP. Cut each cake layer horizontally in half with serrated knife; stack on serving plate, spreading cream cheese filling between layers. (Do not frost top layer.) Drizzle with caramel topping just before serving; top with nuts. Refrigerate leftovers.

Boneless Hot Wings

2011-11-07T13:52:00.000-08:00

Remember that one time I posted a recipe for a very healthy Granola? That was awesome!

THIS is more my cooking style...

I couldn't think of another name - because, these are actually made with boneless skinless chicken breasts. I am a little afraid of the things inside of meat - like bones, veins, sinew, fat and gristle - to name a few. I think I would be a vegetarian if I hadn't told myself over and over that the meat I buy at the store was sent that way from aliens and NOT from living/breathing animals. (I doubt even Christina had any idea I had "issues" like this - I'm pretty sure Wendy knew.) Anyway... Before I begin, I usually freeze the breasts a little so when I trim them they don't feel like meat and you can cut them easily. That's about it for the 'tips' before we begin.

Hot Wings

3 pounds trimmed boneless, skinless chicken breasts. (Or for those of you who are a bit more adventurous... wings.)

In a large Ziploc bag mix together:
1 and 1/2 cups flour
3/4 cup corn meal, optional
2 teaspoons chili powder
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon pepper

Throw the chicken into the bag and shake well to coat each piece completely.

Heat one quart of peanut or canola oil to approximately 360 degrees.

While the oil is heating up, in a medium size mixing bowl melt 1/2 cube (1/4 cup) butter and add 2 cups Franks Red Hot Original Cayenne Pepper Sauce (it's the best) and place next to the pan.

Fry in batches of 10 to 12 pieces of chicken for 7 or 8 minutes until golden brown.
Strain the chicken with a slotted spoon and dump them into the Franks/Butter mixture to coat completely, then transfer onto a foil lined baking sheet.
(For those of you with a more 'sensitive' palate - strain the chicken and place on the baking sheet and pour over your favorite sauce. My kids love the 'Wingers Original Amazing Sauce' which you can buy at the grocery store for a fraction of what you pay at Wingers.)
Here's a quick bonus cheater recipe of the above mentioned sauce:
In a medium sauce pan over medium heat - stir together
1 cup Franks Red Hot Original Cayenne Pepper Sauce
2 cups brown sugar
1 to 2 Tablespoons water
Until the sugar dissolves. Then you can coat your wings/chicken.

When all of the chicken is fried and coated, place in the oven at 350 degrees for about 10 to 15 minutes - mostly to tighten up the sauce and crisp up the outside.

We serve these as dinner with Baked Potato Wedges, Green Salad and Ranch Dressing. (I've recently been converted to Blue Cheese, but the kids still love Ranch.) I hope you're brave and try these. They're so good.

Basil Pork Chops

2011-10-24T17:32:00.000-07:00

This one day I bought some bright pink melamine plates - they made me happy! I have a feeling you're going to see a lot of them in the future. (I have some stoneware, but I think they're pretty boring.) I made a couple of delicious things today and I got pictures of both - but, I don't want to completely monopolize this blog - I'll save one for next week.
My friend Vicky gave me this recipe years ago, she swore to me that they are the best pork chops she's ever had. (I believe she got this recipe from a Taste of Home magazine... I'm not sure?) I finally made them recently and I may have to agree with her. They are packed with flavor - especially for a simple recipe. I hope you like them as much as we do!

BASIL PORK CHOPS

1/4 cup brown sugar
1/2 teaspoon salt
2 Tablespoons vegetable oil, divided
1 and 1/2 teaspoon dried basil
1/2 teaspoon chili powder
4 boneless loin chops

In a small bowl combine: brown sugar, basil, salt and chili powder. Gradually stir in 1 Tablespoon of the oil until it's crumbly. Rub over both sides of the pork chops.
In a large skillet: cook the pork chops in the remaining oil over medium heat for about 7 to 8 minutes on each side or until the juices run clear.

Seriously, that's it. It's not rocket science - but it tastes like it. (If I had any clue what rocket science tasted like!)

Autumn Chopped Salad

2011-10-21T09:40:00.000-07:00

Hello, I am Denise. I met Stina, Carissa, Kelli and Celeste at my most bragged about Job…telemarketing! It was a fun Job because of the people we worked with and I did love it at the time. Stina had me over to her apartment for fun activities and I knew I wanted her as a roommate! I moved in with Stina and a few other awesome girls. I had a blast! I married my hubby, Josh, in 2002 and moved right to Oregon to work in the family business. I am a stay at home mom of 3 very active and crazy girls. Life is crazy, entertaining, stressful, but always fun! I am in love with new recipes, especially when they turn out to look like the pictureJ Baking is my true passion, although I am always trying to lose weight! Ughh, they don’t mix well ;) Oh and I am a vegetarian…although my family LOVES meat! I do post recipes of meat after having my hubby and a few honest friends taste test the recipes. I cook meat (mostly chicken) each night. I need recipes and hate using the same ones each week. I also like to stalk cooking blogs and am obsessed with restaurant knock off recipes! I cannot think of embarrassing stories…just the pictures below!!! Good times…Good times!

Okay, to me recipe. I never thought I would fall in love with a tossed green salad until Carissa posted Janean's salad. I make that salad all the time, love it! My hubby and family are pretty sick of it though :( I found this salad on pinterest and it made my mouth water. I tried it and love it! I have made it 5 times and managed to forget to take a picture. We eat it too fast! Try this baby, you and your hubby will love it (it has bacon in it)!

Autumn Chopped Salad

Courtesy http://www.espressoandcream.com/

(Photo Courtesy of Richard Swearinger)

6 to 8 cups chopped romaine lettuce

2 medium pears, chopped

1 cup dried cranberries

1 cup chopped pecans ( I had candied ones in my pantry that we used...yum!)

8 slices thick-cut bacon, crisp-cooked and crumbled (do I need to add that I had this on the side!)

4 to 6 oz. feta cheese, crumbled

Poppy seed Salad Dressing (I used Newman's Own)

Balsamic Vinaigrette (I used Newman's Own Light)

Instructions

On a large platter, combine the lettuce, pears, cranberries, pecans, bacon and feta cheese. Drizzle generously with poppy seed dressing, followed by some of the balsamic vinaigrette. (I would estimate that I used about a cup of dressing: 70 percent poppy seed dressing and 30 percent balsamic vinaigrette) If you prefer your salad to have more dressing, feel free to experiment with the combination.

**half the recipe if you are not making for a crowd

Introductions

2011-10-17T16:51:00.000-07:00

Awhile ago, we mentioned having everyone introduce themselves. Well, it seems like it's even more appropriate now with more new members.

Everyone knows me. But, maybe I can explain how I know everybody. I'll start with the first ones I knew.

I was roommates with Carissa first--at BYU. The first time I met Carissa, she was picked up from teh airport and surprise! I moved in while you were home! The next morning she sat on the bathroom counter cross legged and round brushed her hair. I had never seen that before. And still give her credit for teaching me all I know.

Then Kelli moved in. It was during this time that I learned about buying cute clothes, spending money to fly home (something I never considered before), and Red Robin. (I am eternally grateful!)

I was never roomates with Celeste, but we married brothers! And whenever the girls get together in Utah, I usually get to see them as well.

The four of us met Denise at Convergys where we all worked as telemarketers for American Express. Anyone still have the disclosure memorized? Denise, Carissa, and I were all roommates when we got engaged. Since Carissa and my weddings were a day apart, we couldn't go to each others. And Denise was one of my bridesmaids! She also threw my bridal shower. :)

Kristen is also a sister-in-law. She dated Kevin before his mission, so Celeste and I have known her for quite awhile. In fact, she and Kevin came to my ultrasound when I was pregnant with Jordyn. Kevin was leaving a few weeks before Jordyn's due date. And he brought his girlfriend. I sure am glad she came! Kristen may come across as shy, but there is a confident and hilarious woman inside!! Beware!!

Tia married Brent's bff, Ethan. Ethan's brother is Bryan's (Celeste's husband's) bff. Brent and I drove to California for their wedding when Jordyn was 3 months old. When they moved to Utah, we spent a lot of time together. They were really good sports always driving down to our house so we could put the kids to bed and watch movies, go on midnight Burger King runs, and especially play games. Tia and I are unstoppable at Rook. And our husbands cheat...a lot. Tia lived with us for several months after Ethan moved to Texas for his job and she finished work out here. We became really close and we had great girls time with Kristi and Kristen as well.

Kristi and I met six years ago. She and I were the only ones in the ward the same age. She reached out to me and invited me to fun lunches she hosted. We were pregnant at the same time and even though I barely knew her, she brought me a present after Austin was born. We started running together when our babies were tiny and haven't ever stopped. You would think we'd run out of conversation running and exercising together as often as we do--but we never stop talking and laughing. In fact, Sheral saw us running up Canyon Road talking and laughing and almost pulled over to reprimand us.

Sheral is in my new ward. She is a nursery leader. Now, Tyce isn't technically in her nursery (and she reminds me of that when he tantrums and threatens to send him to his "real" class), but the other leaders didn't compare to her. Plus, I have the best time in nursery. In fact, I told Brent he would have to start dropping Tyce off because I was the one having a hard time leaving. What I know about Sheral thus far is that 1) she is HILARIOUS!! We have the best conversations in nursery, although we've scared off several dads who haven't returned... and 2) She loves ghosts and even has equipment to record them, etc. She wants to tour my old home (the murder house).

I've actually known Wendy for awhile. Since I attened Kelli's family functions like I am family, I run into Wendy quite often. We tag-teamed watching Aubrey when the Hjelms went on their cruise. I know that Wendy is incredibly hard working, kind, and funny. And I'm really excited to get to know you better!

So, ladies post a little bit about yourselves and feel free to tell embarassing stories about each other. And then we can all retaliate in the comments! :)

Granola

2011-10-17T14:28:00.000-07:00

This is too funny. The first recipe I make is Granola? Really? Anyone who knows me, knows that I am NOT a healthy eater. I'm quite opposite. I like (read: LOVE) to use real butter and heavy cream. Lots of flavor and lots of fat.
But, I made granola so that's what we're going to do!

I got this recipe from my mother in law. (She IS a healthy eater.) My husband LOVES this stuff and so do my kids. I took half of this batch to my oldest daughter who is going to school at Snow College, because it makes a HUGE batch.

Granola

13 cups oatmeal
2 cups brown sugar
2 cups shredded coconut (I use unsweetened from the bulk department at the local grocery store.)
1 cup wheat germ, toasted or not
1 Tablespoon salt
2 cups seeds or nuts (I use a mix of salted sunflower seeds and almonds)
1 cup craisins
1 cup raisins
Mix all of that in a large roasting pan.
In a bowl mix together:
1 cup water
1 teaspoon vanilla
1 1/2 cups canola oil
Then pour it over the dry mixture - mix well.
Bake for 1 hour @ 275 degrees, stirring every 15 minutes.

We like to eat this with yogurt, fresh fruit or just pour milk over the top. I hope you like it!

Let's get the party started!!

2011-10-14T10:52:00.000-07:00

Okay ladies--we have hit a dry spell! So, we've invited a few new members and I am announcing one more--SHERAL WILSON!!! Sheral is in my new ward, but before I knew her she was our stalker! How sweet! She somehow found our recipe blog and has been following it for years. She's made me treats that I am in love with and talks about cooking with a passion. I've been thinking for awhile I want her recipes, and what better way than to invite her here?

Let's keep this blog going! We've been at it for 4 years now! Please post your best recipes and be sure to comment on everyone's posts.

Love,

Christina