Time For Supper!

Honey Lime Chicken Enchiladas

2011-10-26T12:36:00.002-06:00

I've seen similar recipes like this one on many food blogs and I even tried a couple after reading the rave reviews only to be disappointed. I just didn't see what was so great about the dish until trying this recipe. My sister-in-law AnneMarie made these for us for dinner and I loved them. I know a recipe is good when I find myself craving it on many occasions.

Honey Lime Chicken Enchiladas

1/3 cup honey

1/4 cup lime juice (about 2 large limes)

2 teaspoons to 1 Tablespoon chili powder

2 large cloves of garlic, ﬁnely minced or 1/2 teaspoon garlic powder

1 lb boneless skinless chicken breasts (2 large breasts), cooked and shredded

12 white corn tortillas

2 cups of Mexican cheese blend, shredded

1 14-oz can of green enchilada sauce

1/2 to 3/4 cup of heavy cream

1 Tablespoon of chopped cilantro, to garnish (optional)

Preheat oven to 350. Place the cooked and shredded chicken in a medium sized bowl. Set aside. In a small bowl, whisk together the honey, lime juice, chili powder and garlic. Pour this mixture over the chicken and cover with plastic wrap. Allow to marinate while you prepare the tortillas, 30 minutes or up to 1 hour, in the refrigerator.

Heat a large griddle till a drop of water skitters across (about 350 degrees F). Spray the surface with non-stick cooking spray or a oil it with a little bit of canola oil in between each round of tortillas. Heat tortillas about 20 seconds on each side till warm and ﬂexible and some golden brown spots have appeared. Remove the tortillas from the griddle and keep them between a couple of paper towels until ready to use.

Spray the sides and bottom of a 9x13-inch baking dish lightly with cooking spray.
In a medium bowl combine the enchilada sauce and the heavy cream. Spread about 1/2 cup of the mixture in the bottom of the baking dish.
Add a large spoonful (about 2 tablespoons) of the chicken mixture to the center of each tortilla in a line. Cover the chicken with a large tablespoon of cheese, then roll the tortilla up placing enchilada seam side down in dish. Make two rows of six enchiladas.

Add the remaining marinade mixture to the enchilada sauce and cream mixture. Pour this mixture over the top of all the enchiladas. Sprinkle with the remaining cheese.

Bake the enchiladas for 30 to 35 minutes, until the cheese is melted and bubbly and starting to brown on top. Serve with sour cream.

Serves 4 to 6

Barnyard Birthday

2011-07-23T09:47:00.001-06:00

I thought I'd better post the pictures of my sons 2nd birthday cake before he turns 3 next month. A little behind on this one ;) For Garrett's 2nd birthday I decided to have a barnyard theme after seeing this cute barn cake and all the barn animal cupcakes. Zurcher's the party supply store also had a lot of fun barnyard decor. I don't have recipes for this (I did make my own frosting which you can find the recipe for here) just some links where I got a few ideas from. I followed this Betty Crocker tutorial, but also got a few ideas from this Taste of Home article. On his barnyard invitation (from Zurcher's) I glued a photo of him on it and added above it, "Baaa! Oink! Moo! Garrett's turning two. He wants to celebrate his birthday with you!" I had a lot of fun with this one.

Strawberry Cheesecake Salad

2011-07-10T16:40:00.001-06:00

This is probably my favorite fruit & whipped cream type of salad right now. It's delicious and easy to make. I've had several people ask for this recipe at potlucks so here it is. It's made the same way my Pina Colada Salad is made with yogurt, whipped topping, and pudding.

Strawberry Cheesecake Salad
by Chelsey W.

12 oz. whipped topping
1 small package of cheesecake pudding (powder)
3 (6 oz) strawberry yogurts (I use Yoplait)
1 lb fresh strawberries, sliced
3 bananas, sliced (add just before serving or they brown)
miniature marshmallows (add just before serving)

Thaw whipped topping and in a large salad bowl stir together whipped topping, yogurts, and pudding powder. Let this set up in the fridge for at least an hour before serving. Wash and slice strawberries. You can add strawberries to salad or wait to add them with sliced bananas and marshmallows just before serving. Keep refrigerated.

White Cupcakes

2011-06-17T10:51:00.002-06:00

This is a great cake/cupcake recipe that begins with a cake mix as a base but is changed quite a bit. These cupcakes are moist and delicious and definitely a recipe that I'll use a lot in the future. I bet the cake mix flavor could even be changed for other varieties.

I made a ton of these for a fundraiser event and did some experimenting with different cake mixes and even did a frosting experiment. For the frosting experiment I made two kinds, one with real butter, and one with margarine. On many recipes they say ~~never~~ use margarine; but I grew up using margarine and everyone always raves about the good frosting on my cakes/cupcakes/sugar cookies. So I put it to the test and had family and friends taste both frostings not knowing the difference and asked what they liked best. Most of the men didn't notice a difference ~~that's men for ya~~. However, the majority liked the one made with the margarine the best ~~until they knew it was margarine~~. So ha, frosting can taste great with margarine! ;)

White Cupcakes

Yield: 36 cupcakes

Prep Time: 15 min Cook Time: 18 min

This is a doctored up cake mix recipe. These turn out delicious, moist and fluffy cupcakes. They have flat tops perfect for holding buttercream frosting.

Ingredients:

1 (18.25 ounce) box white cake mix

1 cup all-purpose flour

1 cup granulated white sugar

3/4 teaspoon salt

1 1/3 cups water

2 Tablespoons vegetable or canola oil

1 teaspoon vanilla extract

1 teaspoon of almond extract

1 cup sour cream

4 large egg whites

Directions:

1. Preheat oven to 325°F. Place cupcake liners in cupcake pans (you'll need approx. 36).

2. In a large bowl, whisk together cake mix, flour, sugar and salt. Add remaining ingredients and beat with hand mixer for 2 minutes, or until well blended.

3. Use ice cream scoop to fill prepared cupcake tins- fill about 3/4 full. Bake about 18 minutes, or until toothpick inserted in center comes out clean.

Tips:

*Recommend: Duncan Hines "Moist" White Cake mix for this recipe. *Using an ice cream scoop is perfect for getting the batter into the cupcake tins without spilling. *You can also use this mix to make cake. Pour into greased and floured cake pans. Bake until toothpick inserted in center comes out clean.

Buttercream Frosting

This is my go-to recipe for icing cupcakes and cake. It's so easy to make, and it works through a piping bag well.

*I like the flavor better made with margarine, for the butter version click here

Ingredients:

7 ½ cups powdered sugar (whole 2lb bag)

1 cup margarine, at room temperature

3 to 4 Tablespoons whipping cream

1 teaspoon vanilla extract

½ teaspoon almond extract

Directions:

1. In a large bowl, with a hand or stand mixer, cream together 2 cups of powdered sugar and margarine on low speed. Mix until well blended.

2. Gradually add in the rest of the powdered sugar with the cream.

3. Add vanilla, almond, and continue to beat on medium-high speed for 3 minutes, adding more cream if needed for desired spreading/piping consistency.

4. Taste frosting, add more almond if needed, add more powdered sugar if frostings to thin or tastes buttery, add cream if too thick.

5. Mix in desired food coloring (use paste or gel, liquid will thin out your frosting).

6. Scoop into a piping bag and pipe decoratively onto cupcakes, or spread onto cupcakes or cake as desired.

*This recipe doubles or triples well.

*You can use milk instead of cream but use less, cream is fluffier

Recipe from RecipeGirl.com

Chicken & Gravy

2011-06-14T17:18:00.002-06:00

This chicken & gravy is easy to make and sure to be a family favorite.

Chicken & Gravy
by Chelsey W.

4 chicken breasts
1 Family size can of cream of mushroom soup
1 cup whipping cream
1 tsp salt
1/2 tsp pepper
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp paprika

Mix together the seasonings and sprinkle over chicken in a large casserole dish. In a mixing bowl stir together cream of mushroom soup and cream and pour over chicken. Cover and Bake at 300 degrees for 1 hour. Uncover, stir and allow to thicken for 10 min. Serve over mashed potatoes.

Recipe adapted from Or So She Says...

Waffles

2011-06-13T13:28:00.001-06:00

This is a great waffle recipe! I usually serve them with homemade raspberry or cinnamon syrup.

Waffles
by Chelsey W.

2 cups flour
2 Tbsp sugar
4 tsp baking powder
3/4 tsp salt
2 cups milk
2 eggs
1/4 cup oil

Stir together flour, sugar, baking powder, and salt in a large mixing bowl. In a separate bowl mix milk, eggs, and oil together. Add wet ingredients to dry ones and stir together without over mixing. Pour 1/2 -3/4 cup of batter into a greased, heated waffle iron to cook. Makes around 16 waffles in my Belgian waffle iron.

Raspberry Topping

2011-06-13T13:15:00.001-06:00

This raspberry topping is great served with waffles & cream, or as an ice cream topping.

Raspberry Topping
by Chelsey W.

2 cups frozen raspberries
1 1/2 cups sugar
2 cups water
3 Tbsp cornstarch
1/2 cup cold water
1 Tbsp lemon juice

In a medium saucepan place raspberries, sugar, and 2 cups water. Then bring them to a boil. In a separate bowl stir together cold water and cornstarch. Add cornstarch to boiling raspberries stirring constantly to thicken. Remove thickened raspberry mixture from heat and stir in lemon juice. Return to heat for 1 minute continuing to stir. Remove from heat and let cool.

Cinnamon Syrup

2011-06-13T12:56:00.002-06:00

This easy syrup is fabulous on waffles and pancakes. A dollop of whipped cream on top makes it a special treat.

Cinnamon Syrup
by Chelsey W.

1 cup sugar
1/2 cup light corn syrup
1/4 cup water
1/2 tsp cinnamon
1/2 cup whipping cream

In a medium saucepan stir together all ingredients Except the cream. Stirring constantly bring to a boil over medium heat for 2 minutes. Remove from heat and stir in cream. Syrup will thicken as it cools. Serve warm over waffles or pancakes. Great with freshly whipped cream or the kind you spray out of the can.

Recipe from YourHomebasedMom.com

Butterscotch Bundt Rolls

2011-06-12T11:55:00.003-06:00

These delicious rolls have several names from sticky buns to bubble bread. They are simple to make and perfect for special occasion breakfasts. You simply add the ingredients to frozen roll dough, let them rise overnight and bake them in the morning for a warm butterscotch-caramel treat.

Butterscotch Bundt Rolls

by Chelsey W.

18 frozen dinner rolls (Rhodes)

1 (3.5oz) pkg butterscotch pudding powder (not instant)

1/2 cup brown sugar

1/2 cup butter, melted

pinch of cinnamon

1/2 cup chopped pecans (optional)

Arrange frozen rolls in a greased Bundt pan. Melt the butter and add other ingredients. Mix together then pour over frozen rolls. Cover with a dish towel or greased plastic wrap and let rise at room temperature overnight or about 10 hrs. Remove plastic wrap and Bake at 350 degrees for about 25 minutes. Cool for 5 min. before turning over the rolls on a serving plate. Enjoy them warm & gooey!

Beef Enchiladas

2011-03-11T22:57:00.001-07:00

These are the enchiladas my Mom made for us growing up that we loved. The sauce is made from a Lawry's seasoning packet instead of the kind already made in a can which is much better. The enchiladas are pretty easy to put together and full of flavor. I recommend serving this with a salad as a side. Homemade ranch dressing or the Hidden Valley packet kind tastes great with the spiciness of the sauce. Enjoy!

Beef Enchiladas

Chelsey W.

1-11/2 lbs ground beef

1 small onion, diced

1 pint sour cream

8-10 flour tortillas

Lawry's Enchilada seasonings packet

1 can of tomato paste (as called for on seasonings packet)

about 3 c shredded cheddar cheese

Make enchilada sauce according to package directions. Brown the ground beef adding in the diced onion. Season beef with a little seasoning salt, pepper, and garlic powder. Drain off any excess grease. Stir in about a cup of sour cream to cooked beef. Coat the bottom of a 9x13 pan with enchilada sauce. In the center of each tortilla layer some meat, shredded cheese, and a spoonful of sauce. Roll up the tortilla and add to the pan. There should be enough meat for 8-10 tortillas which should fit snuggly in the pan. Pour the remaining sauce over the top of the tortillas, then cover with shredded cheese. Poke some toothpicks in the top of the tortillas (so cheese won't stick to top) and cover with foil. Bake at 350 degrees for 20 min or until cheese melts and sauce is bubbling. Serve with extra sour cream and a side salad with ranch dressing.

Pumpkin Bread Trifle

2011-01-27T14:55:00.001-07:00

I think trifles are so much fun to make and look impressive. This one is easy to make and delicious. Who wouldn't want to dive into these layers of pumpkin, caramel, toffee, and brown-sugar whipped cream goodness...Yum!

Pumpkin Bread Trifle

by Chelsey W.

1 loaf of pumpkin bread (mine had chocolate chips in it)

1 package of toffee bits (found at store by the chocolate chips)

1 jar caramel ice cream topping

1 qt whipping cream

1 1/2 c brown sugar

1 tsp vanilla

Purchase a loaf of pumpkin bread or make your own. Cut loaf into cubes. Whip the whipping cream adding in the brown sugar and vanilla. Create trifle by layering ingredients. Start by placing half of the pumpkin bread cubes in the bottom of the trifle dish. Put the bread and other ingredients around the edge so the layers can be seen through the glass. Drizzle caramel sauce over the pumpkin bread. Next, sprinkle toffee bits over the bread and caramel. Spread a generous layer of the whipped topping over the pumpkin bread. Repeat all of the above for the second layer. Garnish with toffee bits. Refrigerate a few hours before serving.

Banana Bread

2010-08-06T22:15:00.002-06:00

Seriously, is there anything better than the smell of banana bread baking? Yum. This is definitely a favorite treat of mine. It's my moms recipe which probably means it came from my grandmother and it is delish, and actually quite easy to make. Whenever I have bananas that are overripe I freeze them and then when I collect enough for a few loaves I make banana bread or frosted banana bars.

Banana Bread

by Chelsey W.

Makes one loaf, recipe can be doubled or tripled for additional loaves:

1 c sugar

1/2 c butter or margarine

3 large, very ripe bananas (mashed)

2 beaten eggs

2 c flour

1/2 tsp baking soda

1 tsp baking powder

1 tsp vanilla

Make sure the bananas and butter are at room temperature. Then cream together the sugar, butter, and bananas. In a separate bowl stir together the dry ingredients flour, soda, and baking powder. Mix in the eggs to the creamed mixture and then gradually add the dry ingredients to the creamed mixture. Mix in the vanilla. Pour batter into a well greased medium sized loaf pan. Leave at least 1/2 inch space at the top. Bake in a preheated oven at 300 degrees. Check after baking for an hour. Poke a toothpick in the center and it should come out clean if done. Let bread cool for 15 min. before turning it out of the loaf pan.

Pina Colada Salad

2010-06-08T09:52:00.001-06:00

This is an easy recipe that tastes delicious. It's great to take to potlucks and people really enjoy it. Since this recipe uses pudding and yogurt as a base you can change the flavors and make different kinds of salads. I've made this pina colada one and I've also made a strawberry version that I'll share sometime. I made this salad for Easter and added cute pastel bunny marshmallows. I've finally found a recipe that the colored marshmallows taste good in.

Pina Colada Salad
by Chelsey W.

12 oz whipped topping
1 small package coconut cream pudding
3 (6 oz) pina colada yogurts (I use the Yoplait kind)
1 (20 oz) can pineapple tidbits, drained
3 sliced bananas, add right before serving
miniature marshmallows (colored or white)
toasted coconut (optional)

Mix together the whipped topping, dry pudding powder, and yogurts. Refrigerate, and just before serving add drained pineapple, sliced bananas, desired amount of marshmallows, and toasted coconut.

adapted from RealMomKitchen.com

The Best Soft Sugar Cookies

2010-04-02T09:22:00.002-06:00

My favorite cookie is a sugar cookie. However, I'll admit I'm a sugar cookie snob and I turn my nose up to most recipes. I've seen beautifully decorated sugar cookies with royal icing but they taste like cardboard, and isn't the point of a cookie to eat it? I've tasted good sugar cookies that don't keep their shape. If I'm going to do all the work of rolling them out they better keep their shape. I've also had cookies that either the cookie is good or the frosting is but not both. This recipe is Wonderful! It makes a thick, soft, sugar cookie with good flavor and keeps its shape. Paired with my favorite frosting it makes the perfect cookie. Okay, now I do sound like a snob but it really is the best recipe I've ever found and I get tons of requests for it. It's a simple recipe too with no weird requirements. I make these for all the different holidays using cute cookie cutters to match it and they are so much fun to make with the kids. Give this one a try.
*I usually double or triple this recipe and give some away or they freeze well

Soft Sugar Cookies
by Chelsey W.

3c flour
1c sugar
2 1/2 tsp baking powder
1/2 tsp salt
2/3 c butter, margarine, or shortening
2 eggs
1/3 c milk
1 tsp vanilla
Sift together the flour, sugar, baking powder, and salt. Cut butter into flour mixture until crumbly. In a separate bowl mix together the eggs, milk, and vanilla. Add liquids to flour and stir until moist. Knead in bowl until smooth. If dough is very sticky after kneading add a little more flour but remember the dough will get more flour after being rolled out on flour surface. Roll out the dough on a flour surface with a rolling pin. You may need to sprinkle some flour on the top of the dough and rolling pin so it doesn't stick. Cut out shapes and bake on a greased cookie sheet at 350 degrees for about 12 minutes or until cookies are very light brown on the edge. These cookies should not get very dark or they are burned. Frost after they have cooled. Makes around 36 cookies.

Frosting
1 cup butter or margarine (room temperature)
*I use margarine, I prefer the flavor
6 cups powdered sugar (I often use the whole 2lb bag)
milk, as needed about 3-4 Tbsp
1 tsp vanilla
a couple drops Almond Extract *A MUST HAVE*
food coloring
The frosting is made by taste. I never measure any of it. Put two sticks of margarine in a large mixing bowl. On low speed mix with electric beaters margarine slowly adding in about 2 c of powdered sugar. Add a little milk when it gets too thick. Add more powdered sugar, vanilla and almond extract. Almond extract is very strong so just a few drops and taste. Continue to mix in powdered sugar until frosting reaches desired thickness and taste. Add a little food coloring and frost cookies (or cake but will only need half recipe).

Pancakes

2010-03-13T09:16:00.001-07:00

These pancakes are simply perfect. They are thick, yet fluffy, with good flavor. This recipe is the one my mother used to make us pancakes growing up. It's not a secret recipe, in fact it just comes from moms old Better Homes and Gardens Cookbook. It's a great recipe that is simple to throw together with ingredients that are always in the house.

Pancakes:
1 1/4 c flour
3 tsp baking powder
1 Tbsp sugar
1/2 tsp salt
1 beaten egg
1 c milk
2 Tbsp oil

Sift together the dry ingredients (I just stir them). Add egg, milk, and oil to dry ingredients. Stir until most of the lumps are gone. Bake on a hot griddle. Makes 8 pancakes and can easily be doubled for more.

Hash Brown Breakfast Casserole

2010-03-12T10:23:00.001-07:00

This is a wonderful breakfast casserole that is full of flavor. I've seen this recipe a couple different places and in a freezer dinner cookbook. I thought that making a double batch and freezing half of it was a great idea. Then you can cut up all the veggies at one time, since that is the most time consuming part. After doing it I would probably wait to put the shredded cheese in the frozen batch after it has thawed so it doesn't clump together. I'll definitely make this recipe often.

Recipe:
8 eggs
4 c hash brown potatoes
12 oz evaporated milk
2 c shredded cheddar cheese
1 tsp salt
1/2 tsp pepper
1/8 tsp cayenne pepper
1 c onion, diced finely
1 1/2 c green pepper, diced (use some red for Christmas)
1 c ham, diced
Mix together the eggs and milk. Add the rest of the ingredients and stir together. If freezing put the mixture in a gallon size freezer bag, remove air before sealing, and freeze. Thaw frozen mixture completely before baking. Put in a greased 9x13 pan and bake at 350 degrees for 45-50 minutes until an inserted knife comes out clean.

Sugar Donut Muffins

2010-02-26T09:53:00.004-07:00

Sugar Donut Muffins
by Chelsey W.
3/4 cup sugar

1 large egg

1 1/2 cups all purpose flour

2 tsp baking power

1/4 tsp salt

1/4 tsp cinnamon

1/4 cup vegetable oil

3/4 cup milk

1 tsp vanilla extract

Roll muffins in:

2 tbsp butter, melted (brush on top)

1/2 cup sugar with a little cinnamon

Preheat oven to 350F. Lightly grease a muffin tin with cooking spray. In a large bowl, beat together sugar and egg until light in color. In a small bowl, whisk together flour, baking powder, salt and cinnamon. Pour into egg mixture and stir to combine. Pour in vegetable oil, milk and vanilla extract. Divide batter evenly into 10 muffin cups, filling each about 3/4 full. Bake for 15-18 minutes, until a tester inserted into the center comes out clean. While muffins are baking, melt butter. Put remaining sugar and some cinnamon into a small bowl. When muffins are done, lightly brush the top of each with some melted butter, remove from the pan and roll in sugar. Cool on a wire rack.

Makes 10 muffins.

adapted from BakingBites.com

Potato Cheese Soup

2010-02-25T09:31:00.003-07:00

This recipe came from my friend Stephanie who was a college roommate of mine. I've changed it slightly but every time Steph would make it for us we'd all devour it. It is creamy, cheesy, and simply delicious! Definitely one of my favorite soups.

Potato Cheese Soup
by Chelsey W.

8 medium potatoes
4 c chicken broth (enough to boil the potatoes in)
1 c half/half milk (I usually just use the milk in my fridge)
1 1/2 c evaporated milk
3 T butter or margarine
3 T flour
2-3 c sharp cheddar cheese
salt & pepper

Peel and cut potatoes into bite size chunks (Potatoes will cook down slightly). Boil potatoes in the chicken broth in a soup pot until tender but not mushy. Meanwhile in a separate pot heat butter until bubbly and add in flour making a roux. Then stir in the milks. Bring to a slight boil then remove from heat after the flour lumps are gone. Add in shredded cheese and stir until melted. Add salt and pepper to the cheese sauce to taste (don't let cheese sauce boil or it will turn grainy). The amount of cheese is determined by taste. After the cheese sauce is complete add it to the cooked potatoes and broth. Stir soup and serve.

Jello Poke Cake

2010-02-24T19:12:00.001-07:00

If you've never made one of these cakes you need to. They are definitely a family favorite and so easy to make. They are moist and not too sweet which often leads to overeating. It is a lot of fun to try different Jello flavors. My favorites are lime green, red raspberry, and lemon. I made one of these cakes festive for the holidays by putting the cake mix in two round cake pans and then making one cake red and the other green. When layered on top of each other with the whipped topping spread around it, it looked like I had slaved in the kitchen all day. Have fun with this one.

Jello Poke Cake
by Chelsey W.

1 white cake mix and ingredients listed on box
1 small (3oz) package of Jello
1 c boiling water
1/2 c cold water
1 small container (8oz) whipped topping

Preheat oven to 350 degrees. Make and bake cake according to package directions in a 9x13 pan. Cool cake. Poke cake all over with a large utility fork. Stir Jello and boiling water in a bowl until dissolved. Then stir in cold water. Pour all over cake letting Jello drizzle into the holes. Refrigerate for 2 hours. Frost with whipped topping and enjoy. Store covered in fridge.

Layered Bean Dip

2010-02-04T13:15:00.002-07:00

This is always a crowd pleasing appetizer. It's a layered dip that is eaten with tortilla chips. It is made differently from person to person but this is how I like to make it.

Layered Bean Dip
by Chelsey W.

30 oz refried beans
about 2 c guacamole or
3 or 4 avocados mashed with some sour cream
16 oz container sour cream
1 packet taco seasoning
jar of salsa
shredded cheese
sliced olives

I don't have exact measurement for this. Just layer ingredients according to how much you want. In a 9x13 pan layer refried beans on the bottom. Then prepared guacamole, or mash up the avocados with sour cream and layer on the beans. Then mix sour cream with about 3/4 packet of taco seasoning. Layer the sour cream mixture on the guacamole. Then layer the jar of salsa. Sprinkle shredded cheese all over the top and then sliced olives. Keep refrigerated until serving. Serve with tortilla chips.

Cheese Linguine

2010-01-28T13:06:00.004-07:00

My kids love anything that includes pasta and cheese, and we all liked this recipe. I like that it doesn't have a ton of butter in this recipe so it's a little more healthy than the alfredo sauce I love.

Cheese Linguine (I doubled this)
by Chelsey W.

1 pkg (7 oz) linguine
2 Tbsp butter
3 Tbsp flour
1/4 tsp salt
1/8 tsp black pepper
1 1/2 c milk
3/4 c shredded mozzarella cheese
1/4 c shredded parmesan cheese
2 Tbsp lemon juice
Cook linguine according to package directions. Meanwhile, in a skillet over low heat melt butter. Stir in flour, salt, and pepper until smooth. Gradually stir in milk. Bring to a boil and stir for two minutes until thickened. Remove from heat. In a small bowl combine cheeses and lemon juice. Add cheese to sauce and stir until cheese melts. Add drained linguine to cheese sauce and toss to coat. Serve with sprinkled parmesan on top.

adapted from KSL Studio 5

Apple Crisp

2010-01-13T09:50:00.002-07:00

I love warm apple crisp with ice cream. Yum! I always cut up fresh apples for the filling. If you cook down the apples on the stove with a little cinnamon and sugar it's good enough to eat on its own. I have to remember to leave enough for the filling. An apple peeler/corer makes this a breeze. Although my four year old insisted on peeling all the apples himself.

Apple Crisp
by Chelsey W.

Apple Filling:
about 6 good sized apples (Granny Smith is best)
cinnamon
sugar

Topping:

2/3 c butter or margarine, room temperature

1 c packed brown sugar

1 c rolled oats

1 c flour

2 tsp cinnamon

Peel, core, and slice apples. Place in a pot and cook them on medium heat for a few minutes. You want them to still be a little crunchy but the juices to release a little. Stir in cinnamon and sugar to taste. I have some thickening powder that I bought from a kitchen supply store and I add a little in, but its optional. Put filling in a greased 9x13 pan. Stir together the topping until crumbly and sprinkle on top. Bake at 375 degrees for 35 minutes until topping has browned and apples are bubbling. Serve warm with vanilla ice cream or whipped cream.

Yogurt Berry Salad

2010-01-09T10:49:00.000-07:00

This is a quick and easy salad that I throw together really fast when I need to go to a potluck and have little time to prepare something. You just mix the four ingredients together and serve. This easy recipe came from my friend Aubree.

Recipe:
1 large conatiner (32 oz) of strawberry or raspberry yogurt
1 small container (8 oz) whipped topping
1 package of frozen mixed berries
(blend of raspberries, strawberries, blueberries, blackberries)
miniature marshmallows (around 1/2 a package)

Mix all ingredients together in a large salad bowl and serve soon after. You want the frozen berries to be a little thawed but not completely.

Triple Chocolate Peppermint Brownie Trifle

2010-01-08T10:46:00.019-07:00

Just the name of this dessert makes my mouth water. This is a beautiful and delicious dessert I made for my families Christmas dinner. Basically you layer chocolate pudding, brownies, chocolate syrup, a white chocolate peppermint mousse, and top it off with whipping cream. It is delicious!

Triple Chocolate Peppermint Brownie Trifle

chocolate brownies, frosted or not
(I made two boxes of Betty Crockers fudge brownies)
2/3 c chocolate syrup

1 large package of instant chocolate pudding, prepared

white chocolate peppermint mousse, recipe follows

whipped cream or topping for the top layer

(If whipping it use 1 1/2 c heavy cream and 1/4 c powdered sugar)

1/4 c coarsely chopped peppermint candy

White Chocolate Peppermint Mousse:
2 1/2 c heavy whipping cream
1/2 c powdered sugar
12 oz white chocolate, finely chopped (I used Guittard white chips)
1/2 c peppermint candies or candy canes, crushed
Make an ice water bath, set aside. Bring 1 cup of cream just to a boil in a small saucepan. Place white chocolate in a blender; with machine running, pour in hot cream in a slow, steady stream, and process until smooth. Transfer to a medium bowl set in ice-water bath. Let cool. Stir occasionally, until thick enough to hold ribbons on surface, about 15 minutes. Beat remaining 1 ½ cups cream to nearly stiff peaks with powdered sugar. Fold into chocolate mixture, then fold in candies. Cover with plastic wrap, and refrigerate until thickened and almost firm 4 to 6 hours.

In a trifle bowl layer 1/3 of the mousse, then 1/2 the brownies, 1/2 the chocolate syrup, and 1/2 the pudding. Put ingredients around the outsides edges first so it makes pretty layers. Then repeat: 1/3 mousse, last half of brownies, syrup, and pudding. End with remaining mouse. Refrigerate a few hours before serving. Before serving, layer top with whipped cream and sprinkle the top with some crushed peppermint.

adapted from Kneaders Bakery seen on Good Things Utah

Homemade Chicken Noodle Soup

2009-11-21T09:28:00.003-07:00

This is the best chicken noodle soup ever! Basically because it is made with homemade noodles and store boughten ones just don't compare. Every Halloween my mom made this soup for us. As kids we loved it, not just because the soup is great but because we got to unroll the noodles. The homemade noodles are pretty simple to make, you just make the dough, roll it out flat, then roll it up like a cinnamon roll, slice, and unroll. I have great memories with my mother in the kitchen making this each year. Your kids will love to join in too!

This recipe doesn't have exact amounts. You make it according to how many people you're serving and the size of pot you're using. The best soup is made by using a whole chicken and boiling it and using its broth. That's how mom makes it. However, if you're like me and don't want to pick the meat off the bone then you can use chicken breasts or buy a rotisserie chicken already cooked. It still makes good soup but you do have to add a lot of bouillon to make a good broth.

Chicken Noodle Soup
by Chelsey W.

chicken breasts
chicken broth
chicken bouillon (I like the granules best)
celery
carrots
onion
noodles (use recipe below)
If you are buying noodles then buy "Country Pasta" it's the only alternative I'd use

Put chicken breasts in the bottom of the a pot and boil with enough water to cover chicken breasts. Fully cook chicken and then remove from water. Cut chicken into bite size chunks, cover, and set aside. Peel and slice carrots, onion, and celery. Make the noodles and leave them on the counter to dry. Add chicken broth to the water used to boil the chicken. Then add more water to fill your pot. Remember to leave enough room for the veggies, chicken, and noodles. I use a big stock pot. Add carrots, onions, and celery to the broth and boil until slightly tender. During this time flavor your broth with plenty of chicken bouillon. I used an entire jar of the granules for my large stock pot. Good soup has lots of flavor. Add a little pepper. When veggies are slightly tender and the broth is tasty then add noodles and chicken. If the noodles have not dried for very long then add the separately to the pot so they don't stick together. When the noodles are cooked Enjoy!

Noodles: (double this if using a large stock pot)
6 eggs
3 c flour
2 tsp salt
2 Tbsp sugar
4 Tbsp oil
Mix until stiff. Roll dough out on a floured surface with a rolling pin (like sugar cookies). Dough should be thin. Then roll it up like a cinnamon roll. You will probably need to sprinkle some extra flour on it so it doesn't stick. Slice the noodles about 1/2 inch. Then let the kids unroll them keeping them separated on the counter. Let them dry on the counter or if you don't then add them separately to the soup so they don't stick together.

Martha's Devils Food Cupcakes with Sour Cream Frosting

2009-11-06T13:57:00.004-07:00

For my moms birthday I decided to make cupcakes instead of a cake and put them in my cupcake tower. I had recently bought Martha Stewart's Cupcake book and decided I'd give it a try. I chose to make the devils food cupcakes with the sour cream frosting because they looked so good and who can pass up chocolate? They were more work to make since they were made from scratch and had more steps than a typical cake recipe but it was worth it because they were yummy! The cake was moist with a perfect texture and the frosting was unique and not as rich as it looks. The frosting has sour cream and cream cheese in it and I thought I had to give this a try. The end result was a smooth creamy frosting that complimented the cake without overpowering it. Thanks for the recipe Martha.

Recipe:
Devils Food Cupcakes
3/4 c cocoa powder
3/4 c hot water
3 c flour
1 tsp baking soda
1 tsp baking powder
1 1/4 tsp coarse salt
1 1/2 c unsalted butter
2 1/4 c sugar
4 large eggs, room temperature
1 Tbsp plus 1 tsp pure vanilla extract
1 c sour cream, room temperature

1. Whisk together cocoa and hot water until smooth. In another bowl, whisk together flour, soda, baking powder, and salt.
2. Melt butter with sugar in saucepan over medium-low heat, stirring to combine. Remove from heat and stir into a mixing bowl. With an electric mixer on low speed beat until mixture has cooled, 4 to 5 min. Add eggs one at a time. Add vanilla, then cocoa mixture and beat until combined. Add flour mixture in two batches alternating with sour cream and beating until combined.
3. Fill paper lined muffin tins 3/4 full with batter. Bake in a preheated 350 degree oven for about 20 min or until a toothpick poked in the center comes out clean. Rotate tins half way through. Let cool completely before frosting. Use frosting provided below, or your favorite chocolate frosting recipe.

Chocolate Sour Cream Frosting
1 lb (4 c) powdered sugar, sifted
1/2 c cocoa powder
1/4 tsp salt
12 ounces cream cheese, room temperature
3/4 c unsalted butter, room temperature
18 ounces bittersweet chocolate, melted & cooled
1 1/2 c sour cream
(I used semi-sweet Bakers chocolate and only 10 oz of it and just used a little more cocoa and it turned out good and wasn't too dark)

Sift together powdered sugar, cocoa, and salt. With an electric mixer on med-high speed beat cream cheese and butter until pale and fluffy. On low speed add sugar mixture and mix until fully combined. Mix in melted and cooled chocolate and then sour cream. Beat until smooth. Use immediately or frosting can be stored in fridge for five days or frozen a month. Before using bring to room temp. and beat until smooth.

Easy Chicken Enchiladas

2009-11-01T13:17:00.005-07:00

I made some chicken enchiladas that are tasty and easy to make. I'll admit I'm a little weird when it comes to enchiladas because I don't really like tortillas covered in sauce because I think they get soggy. So I like to fry the tortillas in a little oil for a second on each side so they stay a little more crunchy. I guess it's similar to a chimichanga. These taste a lot better than they look in the picture. In fact the chicken filling is so good made with cream cheese that I could eat it all by itself. You can choose whatever type of enchilada sauce you like to put on the top. I like a mild red sauce but you can use green, medium, or hot depending on what you like.

Easy Chicken Enchiladas
by Chelsey W.
4 large chicken breasts
6-8 oz cream cheese
4 oz can green chilies (optional)
10 flour tortillas
2 c shredded cheese (I used cheddar)
1 19oz can or 2 10oz cans enchilada sauce

Fully cook chicken breasts and cut up into bite size pieces. Season with salt, pepper, and a little onion powder. Over low heat stir in about 6 oz of cream cheese with the chicken then taste. You can add all 8 oz if you want. After the cream cheese has melted and coated chicken stir in green chilies (optional). Fry tortillas in a little oil for just a few seconds on each side if you want crispy enchiladas. In a 9x13 pan pour about 5 oz of enchilada sauce in the bottom. Then spoon chicken filling in the center of the tortillas and sprinkle cheese over the filling. Then fold them closed placing around ten in the pan. Pour the rest of the enchilada sauce on the top and sprinkle with cheese. Bake covered at 350 degrees for about 20 minutes or until sauce bubbles and cheese has melted. Serve with sour cream, lettuce, or other favorite toppings.

Easy Sugar Cookies

2009-10-23T16:39:00.005-06:00

These sugar cookies are really quick and easy to make because you don't have to roll the dough out and cut shapes in it. You simply drop the dough by spoonfuls on the sheet and out comes soft and chewy round cookies that you can eat as is or frost if you want. They taste yummy and I'm sure I'll make this recipe again and again thanks to Laura at Real Mom Kitchen. I don't think they are as good as my regular roll out sugar cookies but for how easy these ones are it's definitely a recipe I'll keep.

Recipe:
2 3/4 c flour
1 tsp baking soda

1/2 tsp baking powder
1 c butter, softened
1 1/2 c sugar
1 egg
1 tsp vanilla extract

Preheat oven to 375 degrees. In a large bowl, cream together the butter and sugar until smooth. Beat in egg and vanilla. In a separate bowl, stir together flour, baking soda, and baking powder. Gradually blend in the dry ingredients to wet ingredients. Roll rounded teaspoonfuls of dough into balls, and place onto cookie sheets. Bake 8-10 minutes, or until light golden. Let stand on cookie sheet two minutes before removing to cool on wire racks. Frost cookies if desired. Makes about 3 dozen cookies.

Bajio Chicken

2009-10-21T11:44:00.003-06:00

I found this recipe on Real Mom Kitchen one day and was excited because I wanted a good chicken recipe like this one to use in chicken salads, burritos, tacos, and quesadillas. Sweet pork salads are really popular and found at many restaurants. I actually don't care for the sweet pork and usually choose the chicken instead. This is a copycat recipe from the restaurant Bajio made by Your Homebased Mom. I like how it isn't too sweet and is super easy to make. You can then use the chicken for whatever you want. I made some tacos and they were yummy! I've adapted this a little to how I like it. You can add more brown sugar if you want it sweeter or more salsa and green chilies if you want it spicier. This makes a lot of tacos, around ten for us.

Recipe:
3 large chicken breasts (boneless, skinless)
3/ 4 c salsa
1 T cumin
1/2 c brown sugar (more if you want it sweeter)
4 oz can of green chilies
6 oz (1/2 can) Sprite

Put all the ingredients in a crock pot and cook for about 5 hrs until chicken is done. Remove the chicken and shred it, then return it to the crock pot for another hour. I tasted the sauce and decided to add more sprite and salsa. You can add more brown sugar too, just make it to your taste. After the final hour you can leave it juicy or thicken the juice a little by mixing together some cornstarch and water in a bowl and then pouring a little in. Serve as a burrito, salad, taco, or quesadilla. It goes great with rice and beans or whatever other Mexican food toppings you enjoy.

Homemade Freezer Jam

2009-10-21T10:38:00.000-06:00

Every year I make homemade freezer jam for my family. Since I have two little boys we go through PB&J sandwiches like crazy. So I usually make a few batches of strawberry and raspberry. This year I tried peach since I had a bushel of fresh peaches but you have to add lemon juice to it and I didn't care for how the lemon juice changed the fresh peach flavor. This isn't a recipe because basically all you do is buy boxes of fruit pectin at the grocery store and follow the directions on the box. Typically all you need is fruit, sugar, jars, and pectin. It is so easy to make and sooo much better than the boughten stuff. I won't even eat store boughten jams anymore. You can be creative with your fruit flavors and even do combinations of fruits that go well together. Give homemade jam a try. You'll be surprised how easy it is and you'll love the flavor. It's nice to make low sugar versions too.

French Toast

2009-09-17T13:08:00.000-06:00

This is an easy french toast recipe that I got from my sister-in-law Kelli. I know you don't really need a recipe for french toast but I like this one because of all the spices in it. You can use the thick texas toast if you'd like but I always just use whatever bread I have around that needs to be used up.

Recipe:
4 eggs
1/2 c milk
1/2 tsp vanilla
1/2 tsp cinnamon
1/2 tsp allspice
8 slices of bread

Beat the eggs and milk with a fork. I like to use a pie plate. Then add vanilla and spices. Dip both sides of the bread in the egg mixture and allow excess to drip off. Put bread on a heated griddle buttered or sprayed with nonstick spray. After one side browns flip it over to the other side. Serve with butter, syrup, or powdered sugar.

Sesame Street Cupcakes

2009-09-03T11:15:00.007-06:00

For my sons 1st birthday party I decided to use Sesame Street as the theme. I saw Lyndsey from Kitchen doughdough on a morning talkshow called Good Things Utah and she showed some Sesame Street cupcakes that she made. I thought they were adorable and I had to make them. So I looked around the internet and found another great blog called Lovely Sprinkles and her cupcakes were just what I was looking for, absolutely darling. So I took ideas from both places and made up my own and I thought they turned out pretty cute. I was impressed with myself since this it the first time I have ever decorated a cake/cupcakes. It was fun and really wasn't hard. Then I went to a Zurcher's a party supply store and they had baby Sesame Street plates, napkins, and decor that said "1" on them. So it all worked out perfectly! Happy 1st Birthday to my baby Garrett! I love you!!!

To make these simply bake some cupcakes, I doubled the recipe and used my white cream cake recipe that I've listed below because the top has a nice firm surface for decorating or you can use a cake mix but you'll want to freeze the cupcakes before decorating so that the top doesn't peel off and get crumbs in your frosting when you decorate them. I made my own frosting because it's good and you can make it a firmer consistency for decorating. For the fur on all my characters I used a grass/hair decorating tip. Elmo had red frosting for the fur, an orange peanut butter M&M for the nose, white candy melts for the eyes, a black tube of frosting with a small round decorating tip was used to make all the eyeballs, I carefully sawed back and forth on an Oreo cookie half with a serrated knife to make all the mouths. Cookie monster has blue frosting for fur and a Chips Ahoy cookie was cut in half to make his mouth. I then made his eyes offset to look googly. *Just a note: I learned that you have to add the eyes, nose, and mouths quickly after making the fur because the frosting dries and hardens a little and then the mouths and eyes fall off. I had to use the black frosting like glue to put them back on because I frosted all the cupcakes with fur first and then added on the faces, and the frosting had set up a little too much by then. Oscar has green frosting for fur and his mouth is an upside down Oreo half to look like a frown. I forgot to color some frosting brown so I just used the black frosting for his eyebrows. For liners I just used ones that matched their color of fur. One blog used foil liners for Oscar so that it looked like his trash can and I thought that was a good idea.

Frosting:

Use four sticks of margarine 2 cups (or butter), and whip it with a lot of powdered sugar (like two bags). Add in about 2 tsp of vanilla extract and 1 tsp almond extract (don't forget it). Then add a little milk so you don't burn out your mixer (4-8Tbsp). If your going to use liquid food coloring it takes a ton and will water down your frosting so make the frosting pretty stiff. I recommend using the food coloring paste then you don't have to worry about that. When your frosting tastes good (add more powdered sugar if it is too soft or tastes like butter) split it into three different bowls and add different food colorings. You can reserve a little to color brown to make Oscars eyebrows if you want. This made enough frosting for about 30 cupcakes.

Cream Cake Recipe

2 c flour

1 c sugar

1 c cream

1/4 c milk

3 eggs

pinch of salt

3 tsp baking powder

1 tsp vanilla

Mix together cream and sugar and add in flour then other ingredients. Bake at 350 degrees until toothpick come out clear when center of cake is poked. It stays a light color.

Sweet and Sour Chicken

2009-08-23T08:27:00.004-06:00

I love the sweet and sour sauce from a local Chinese restaurant in my area called ABC Mandarin and have been in search for a copycat recipe. I've made several different sweet and sour sauces now and haven't quite found it, but this one was really good. I found this recipe on Blog Chef and made a few slight changes. I like using brown sugar in sweet and sour sauce and this one called for white sugar. I made the sauce as directed but felt it was a little more sour than sweet so I added about 1/4 c brown sugar and I thought it was better. Next time I'll try using just brown sugar and none of the white. Then I changed the preparation process a little. I wanted the flavor from the onion and green pepper to get in the sauce so I let it simmer together. The end result was delicious. I also used a tip from Real Mom Kitchen and made it with popcorn chicken which made this a simple meal to prepare. If you want to bread and fry your chicken I 'm sure it would be even better.

Recipe:

cooked rice

chicken (use deep fried recipe or popcorn chicken)

2 onions cut into 1" chunks

1 green pepper cut into 1" chunks

1 can pineapple chunks (reserve juice)

sweet and sour sauce

1/2 c vinegar

1/3 c sugar (original recipe)

(I added 1/4 brown sugar and will only use brown sugar in future)

1/2 tsp salt

1/4 c orange juice

1/4 c pineapple juice

1/4 c ketchup

2 Tbsp cornstarch with 1/8 c pineapple juice (thickener)

I added some red food coloring

Deep fried chicken breasts

6 boneless skinless chicken breasts cut into 1" cubes

(you can use less chicken if you buy huge chicken breasts like I do)

flour

4 egg yolks

2 Tbsp soy sauce

oil

Mix egg yolk and soy sauce with a little water. Roll chicken in flour, egg, and then flour again. Deep fry in oil 2-3 min., drain on paper towels.

This is how I made it. First start cooking your rice. I then fried my popcorn chicken in a little oil and drained the excess when it was done. Meanwhile, I mixed together all sauce ingredients in a sauce pan and brought it to a boil. I let it simmer 5-10 minutes while I cut up vegetables and fried the chicken. Mix together the cornstarch and juice and then thicken the sweet and sour sauce with it. I added a little red food coloring to make it look better. In a very large frying pan or wok stir fry the vegetables with a little oil for a couple minutes. You want the vegetables to be crisp. Add the pineapple chunks. Add in the sauce and let it simmer with the vegetables for around 15 min. for good flavor. Serve rice, with the chicken on top, and then the sauce with veggies over it all.

Chicken and Broccoli Casserole

2009-08-12T21:14:00.003-06:00

This is my favorite casserole. It's so good I could eat it every week and not get sick of it. I always requested this for my birthday dinner growing up. I know there are a lot of versions of this casserole out there but this one is the best. The sauce has great flavor. The curry powder really compliments the broccoli and cheese. The toast on top gives it some crunch. If you like chicken, broccoli, and cheese you'll love this too!

Recipe:

3 chicken breasts (boneless, skinless) around 1 1/2 - 2 lbs

2 pkgs (around 13 oz each) frozen broccoli florets

or about 5 c fresh broccoli florets

2 slices of bread

1 can cream of chicken soup

1/2 c mayonnaise

1/2 c chicken stock or I often substitute milk with a little chicken bouillon in it

1 1/2 tsp lemon juice

1/2 tsp curry powder

1 1/4 c grated cheddar cheese, divided

Fully cook chicken, season, and cut into bite size pieces. Boil broccoli until tender but don't overcook you don't want it mushy, drain. Make sauce in a sauce pan or microwavable bowl. Sauce includes: cream of chicken soup, mayo, chicken stock, lemon juice, curry powder, and 3/4 c cheese. Mix and cook on stove top or in the microwave until cheese melts. In a casserole dish layer broccoli then chicken, then sauce. Sprinkle remaining 1/2 c cheese on the top. Lightly toast bread then butter it and tare it into pieces the size of croutons and sprinkle the bread on the top of the cheese. Bake uncovered at 375 degrees for 25 minutes.

Peanut Butter Brownie Sundae

2009-08-11T09:08:00.004-06:00

One of my favorite treats is warm brownies with ice cream. MMM! I recently saw a post on Real Mom Kitchen where she added miniature Reeses peanut butter cups to a Betty Crocker fudge brownie mix. I took her idea and added vanilla ice cream to the top of the warm brownies and I was in heaven. If you like chocolate, peanut butter, and ice cream you will love this!

Recipe:

Betty Crocker fudge brownie mix

ingredients listed on box

bag of miniature Reeses peanut butter cups

vanilla ice cream

Make the brownie mix according to package directions. Slice peanut butter cups into fourths and mix half of them in brownie batter. Then sprinkle other half on the top of brownies once they are in the pan. Bake according to package directions. Add scoops of ice cream to the top of warm brownies and enjoy.

Yogurt Berry Pie

2009-08-07T20:05:00.004-06:00

This pie makes a cool, refreshing treat for the summertime. It is also quick and simple to make. I got the recipe from my friend Katie. It was served at her bridal shower and everyone loved it. If you want to make one really quick just use a boughten graham cracker crust or I have included a recipe for making a homemade one. I like to freeze the pie and serve it after it thaws a few minutes, then it's like a frozen yogurt treat. You can mix and match different flavors, you just use the same flavor of Jello and yogurt. I made mine strawberry. FYI: I made the filling and used it for a fruit dip too and it was great.

Recipe:

1 8 oz container of Cool Whip, thawed

2 6 oz containers of yogurt (same flavor as Jello)

4 Tbsp Jello

Mix together and pour into a graham cracker pie crust. Put in the fridge at least a few hours before serving or freeze.

Graham cracker pie crust:

16 graham crackers, crushed finely

(you'll need 1 1/2 c of crumbs per 9" pie crust)

6 Tbsp butter, melted

1/4 c sugar

Put the graham crackers in a sealed plastic bag. Then crush them finely with a rolling pin. Add melted butter and sugar, mix together. Press into a pie plate and bake at 350 degrees for 8-10 min.

"Kicked Up" Taco Salad

2009-07-28T10:00:00.006-06:00

This taco salad has great flavor and is fun to make because it's a little different from traditional taco salads. You use Doritos for the chips and add pineapple to the top. Yes, pineapple makes this salad excellent! The sweetness of it tastes great with the spicy taco meat. Give it a try you'll be hooked for life. I first had a taco salad like this at the home of one of my college roomates Luisa, when she invited us to dinner. We loved it and since then I've made it a lot this way. It is a very simple supper and great for parties and get-togethers because guests can customize their salads or even bring one item for it. Below is a list of the ingredients I use in my salads but you can use what you like. There are no measurements because you make it according to how many people your feeding. I like to make my own ranch dressing out of the Hidden Valley Ranch packets. That ranch is much better than the bottled kind.

Recipe:

ground beef

taco seasoning packet (I use Schilling)

Cool Ranch Doritos

lettuce

cheese, shredded

salsa

ranch dressing

pineapple

other ideas:

beans

chili

olives

tomatoes

onions

peppers

sour cream

Brown the ground beef and add taco seasoning packet. On a plate layer Doritos, taco meat, cheese, lettuce, salsa, ranch, and pineapple. Eat! You can add other items of your choice.

Miner Marinade

2009-07-24T09:35:00.004-06:00

This marinade is awesome! I got this recipe from Real Mom Kitchen who got it from On My Menu. I've been looking for a great steak marinade and have tried several but none of them were this great. I love the flavor of it and how tender and juicy it makes the steak. It's supposed to be good on chicken too. I'll definitely try that in the future. This marinade works great on less expensive cuts of meat. I bought petite sirloin steaks for $1.99 per lb and you would never know it wasn't expensive steak.

Recipe:

3/4 c oil

1/2 c soy sauce

2 Tbsp worcestershire sauce

1/2 tsp salt

1 tsp pepper

1/4 c vinegar

1 tsp parsley flakes

2 cloves garlic, minced

Mix all ingredients together. Let meat marinade in the fridge for at least a couple hours. Grill.

Roasted Potatoes

2009-07-23T23:56:00.004-06:00

These roasted potatoes make a delicious side dish for any meat. I made this recipe my own by taking a recipe I had and changing it quite a bit. The original recipe lacked flavor and I'm big on seasoning. I like using red potatoes since the skins are thin. This was really quick to make and we scarfed them all up.

Recipe:

4 medium potatoes

6 Tbsp olive oil

2 tsp Rotisserie chicken seasoning

salt

pepper

Lawry's seasoning salt

1/2 c shredded parmesan cheese

Preheat oven to 425 degrees. Spray shallow baking dish with non-stick spray. Potatoes need enough room to cook in a single layer. Wash potatoes and dice into 1 inch pieces. Place them in a large ziploc bag then add oil and toss until potatoes are evenly coated. Add 1 tsp of rotisserie seasoning and 1/4 c cheese to bag and toss coating potatoes again. Spread them out on the baking dish. Sprinkle with salt and pepper and generously with seasoning salt. Stir a little and then sprinkle the rest of the rotisserie seasoning and cheese on the top. Bake for 45 minutes stirring occasionally until the center of potatoes are soft.

Patriotic Cupcakes

2009-07-23T19:55:00.006-06:00

I saw these fun red, white, and blue layered cupcakes somewhere a while back and thought they were cute and wanted to make them sometime. Then recently on Real Mom Kitchen she made some and so I decided to give it a try and celebrate July with them. I made them with a cake mix to make it quick and just separated the batter into thirds and dyed it with food coloring. When you fill your cupcake liners be careful not to fill them more than 3/4ths the way. I had a problem with that. I made homemade frosting because I don't like the store bought frosting and I've explained how I make mine below but sorry there's no measurements this time. I never measure when I make it. I'll post my measurements for frosting in the future because it's good stuff. People always ask me how I make it and not to make all you butter lovers cringe but I think margarine gives frosting better flavor so that's what I use. A little almond extract also makes great frosting. So have some fun with these cupcakes, your guests will be impressed.

Recipe:

1 white cake mix & ingredients on box

red food coloring

blue food coloring

cupcake liners

frosting

sprinkles

Make the cake batter according to box directions. Put about 1 1/3 c batter in separate bowl and dye it red. Take another 1 1/3 c cake batter and dye it blue in a separate bowl. Leave the remaining batter white. Fill cupcake liners 3/4ths the way full layering red, white, and blue batter about 1 1/2 Tablespoons of each color. Bake according to cupcake directions on box. Cool and then frost with blue or white frosting. Put red, white, and blue sprinkles on the top.

Frosting:

1/2 c margarine, softened

powdered sugar

around 1 tsp vanilla

a couple drops of almond extract

food coloring

milk

If you're piping on the frosting you will want to double the recipe using 1c margarine since it takes more. With a mixer cream together the margarine with powdered sugar. Add a little milk and mix until it's the consistency you like. Add in the extracts and food coloring. It usually takes around 4-5 cups powdered sugar per 1/2c margarine. Just play with it adding more or less until it is the right texture. If your piping your frosting you want it to be stiffer so don't add much milk.

Chinese Chicken Salad

2009-07-17T16:47:00.005-06:00

This is one of my very most favorite salads ever! The looks of it don't do it justice, but the flavor and dressing is delicious and this recipe is requested often. I got this recipe from my Aunt Mindy who makes it for all my families bridal/baby showers. I make it a lot for potlucks and there's never leftovers.

Recipe:

1 Large head or 2 normal heads of cabbage

or 2 pkgs of coleslaw

3 chicken breasts

2 pkgs chicken flavor ramen noodles

1 c slivered almonds

green onions chopped finely (optional)

1/2 c sesame seeds (optional)

dressing (recipe below)

Cut up cabbage, shredded like coleslaw. Boil chicken until fully cooked then cool in fridge until ready to shred. Toast almonds, ramen, and sesame seeds until golden brown. Watch them closely in the oven because they will burn quickly. (I broil them on a cookie sheet with the door slightly opened) set aside. Chop green onions and combine them with cabbage and shredded chicken in a large salad bowl. Make the dressing and keep it and salad in fridge until ready to serve. Just before serving combine the salad with the toasted items and stir dressing because it separates then pour it over the top, stir to coat everything. Don't wait to long before eating this salad because it will go soggy and the noodles eventually go soft and you want it to be crunchy.

I listed the green onions and sesame seeds as optional because I often leave them out and it tastes fine.

Dressing:

7 Tbsp sugar

1 c oil

2 tsp salt

1 tsp pepper

8 Tbsp seasoned rice vinegar

2 tsp Accent (found by other seasonings at store)

2 packets from chicken flavor ramen noodles

Mix together, refrigerate and pour over salad right before serving. It will separate so just stir it again.

Hamburger Stroganoff

2009-07-17T16:23:00.007-06:00

I remember eating this often growing up. Probably because it's simple to make and as kids we loved anything with noodles and hamburger in it. It's definitely comfort food. I bet your family will like it too.

Hamburger Stroganoff
by Chelsey W.

1 lb ground beef

garlic, minced

onion, chopped finely

1 1/2 cups sour cream

1 can cream of mushroom soup
2 cans cream of chicken soup

pasta or rice

Cook the ground beef in a large pan with some chopped onion and minced garlic (I often just use garlic powder). Season with salt and pepper. Cook pasta or rice according to package directions. When hamburger is fully cooked add soups and sour cream. Stir and simmer for 10-15 min. Serve the sauce over rice or pasta.

Cheesy Chicken & Rice Bake

2009-07-12T22:52:00.005-06:00

When I'm making a grocery list I often ask my husband, "what would you like for a dinner?" He always replies the same, "chicken and rice," which is this Campbells soup recipe. It's fine with me because I love it too and it is probably one of the simplest dinners to prepare out there. You don't have to precook the chicken or rice, you just throw it in a casserole dish and bake it. It has great flavor and we eat it regularly.

The recipe came off of the cream of chicken Campbells soup label a few years back. Now the soup label has this same recipe on it with a different name because they added veggies to it. We are bad and don't care for the veggies in it but you can add one cup of frozen vegetables in it if you'd like.

This recipe only serves enough for 3 or 4 servings. Between my husband and I and our two little boys it's gone. So I've tried doubling it for more people and for some reason it did not work out. The rice was hard and it was all watery and weird even with extra cooking time. I think it has something to do with needing to be in a shallow baking dish. So now if I want more I make it in two separate shallow baking dishes and bake it together and that seems to work fine. So I thought I'd give a heads up to anyone with a large family. Doubling it might work if your baking dish is very large and shallow.

Recipe:

1 can cream of chicken soup

1 1/3 c water

3/4 c uncooked regular long-grain white rice

1/2 tsp onion powder

1/4 tsp pepper

2 large chicken breasts, halved

1 c shredded cheddar cheese

Mix soup, water, rice, onion powder, and pepper in a 2 qt shallow baking dish. Top with chicken. Cover. Bake at 375 degrees for 45 min. or until chicken is no longer pink and rice is done. Uncover. Stir rice and sprinkle the top with cheese. Cover again and then serve once the cheese melts.

Quick Brownies

2009-07-12T22:35:00.008-06:00

These are the brownies that I made often as a teen because they are an easy no fail recipe. They are thick and I like the texture of them. The frosting in the picture is a recipe I decided to try off of the back of the Hershey's cocoa container. It was basically the same recipe that I usually use for chocolate frosting but it had double the amount of cocoa in them than what I usually use. I didn't like the frosting it was way to rich and I couldn't taste the brownie. So below I'm posting my regular recipe for chocolate frosting that I like better.

Recipe:

4 eggs

2 c sugar

2 tsp vanilla * Use Mexican vanilla if you can, it is great in these

1 c margarine

6 Tbsp cocoa

1 3/4 c flour

1 tsp baking powder

Combine first five ingredients with a mixer and then add last two. Mix until smooth and then bake in a greased 9x13 cake pan for 25-30 min. @350 degrees. Cool then frost with chocolate frosting.

Chocolate Frosting

Recipe:

1/2 c margarine or butter, softened

1/3 c cocoa

3 c powdered sugar

1/4 c milk

1 tsp vanilla

Combine all ingredients in a mixing bowl and whip until creamy.

Chocolate Frosting

2009-07-12T22:18:00.005-06:00

This is a great chocolate frosting recipe that I use for brownies, cakes, cupcakes, and other desserts. I like to use margarine instead of butter in frosting, I think it brings out a better flavor but you can use what you like. If you like a richer chocolate flavor just add more cocoa powder.

Recipe:

1/2 c margarine or butter, softened

1/3 c cocoa

3 c powdered sugar

1/4 c milk

1 tsp vanilla

Combine all ingredients in a mixing bowl and whip until creamy.

Special K Treats

2009-06-27T10:46:00.003-06:00

Watch out Rice Krispies these Special K cereal treats are delicious! I like to make them when the cereal goes on sale. They have a caramel marshmallow flavor and I love to eat them when they're still a little warm and gooey. Be careful because they are addicting and not so great for the waistline.

Recipe:

1 c butter

1/2 c sugar

1/4 c brown sugar

3 c miniature marshmallows

1 tsp vanilla

6 c original Special K cereal

1/2 c chopped pecans or pecan chips

On the stove over low heat in a large pot melt and stir together butter, sugar, brown sugar, and marshmallows. Stir constantly while mixture boils at a low temperature for 3 minutes. Remove from heat and add vanilla. Stir in the cereal coating it evenly with marshmallow mixture. Mix in the pecans. Drop spoonfuls on wax paper and let the treats cool.

Chicken Fajitas

2009-06-26T14:12:00.002-06:00

This is one of our most frequently made suppers. We love it, never get sick of it, it's healthy, and simple to make. Oh and did I mention the flavor is awesome! I actually like these more than a lot of restaurants.

Recipe:

chicken breasts (one breast for each person)

green, red, or yellow bell peppers (one pepper for every three chicken breasts)

large onion (add more than one if making a lot)

salt and pepper

tortillas

shredded cheese

salsa

sour cream

Cut chicken into strips and cook in a little water or oil, in a large frying pan until fully cooked. Season with salt and pepper to taste. Cut the bell peppers and onions into strips then add to chicken when it's cooked. Cover frying pan and let the peppers and onions steam in low heat. You may need to add more water and stir occasionally so it doesn't burn. Once peppers and onions have softened serve on tortillas with salsa, sour cream, and cheese.

Chicken Tortellini Skillet

2009-06-26T13:54:00.004-06:00

This simple supper was very easy to make with few ingredients. My very picky eating three year old scarfed this down. I couldn't believe how much he ate...he just kept asking for more. So there you have it, it's good! I like using the fresh tortellini from the refrigerated section of the grocery store best.

Recipe:

4 c cheese tortellini

1 lb chicken, cubed (I used two large breasts)

16 oz jar or 2-3 c spaghetti sauce (I'm a Prego fan)

1 c mozzarella cheese

Cook tortellini according to package directions. Cook chicken in a little oil or water in a large frying pan. Drain tortellini and add to cooked chicken. Stir in spaghetti sauce and sprinkle with cheese. Reduce heat to low, cover and cook 5 min until cheese is melted. Serves 4-5 people.

Strawberry Cheesecake Trifle

2009-06-22T10:09:00.003-06:00

This recipe came from Janet Eyring on the Studio 5 morning talk show that I love to watch. They always have great ideas on that show and great recipes too. I've included the link to this dessert here because hers was much prettier than mine. This is the first time I've made a trifle so hopefully next time I make this my layering will be better. You have to be careful about keeping the whip cream from the sides of the bowl where you want your fruit to show through so you can see layers. I absolutely loved this trifle! The hint of almond flavoring was tasty. In the recipe she mixes in the angel food cake into the whip cream mixture. This coated the cake good but by the time I wanted leftovers it was a little soggy so I recommend eating this within two or three hours of making it. Next time I'm going to try layering the cake and then putting the whip cream mixture on top of it instead of mixing the cake in. This will add another layer for looks and might keep the cake from getting soggy for leftovers. You'll definitely want to make this recipe :)

Recipe:

2 (8 oz) packages of cream cheese, softened

2 cups powdered sugar

1 (8 oz) container sour cream

1/2 tsp vanilla

1/4 tsp almond extract (I used a tiny bit more)

1 tub (12 oz) Cool Whip, thawed

4 Tbsp sugar

1 angel food cake, cut into bite-size cubes

2 (1 lb) containers of fresh strawberries, sliced

or 2 bags of frozen sliced strawberries

In a large bowl, beat cream cheese and powdered sugar until fluffy; add sour cream, vanilla, and almond extract. Fold the Cool Whip into the cream cheese mixture. Gently stir in cake pieces (if you want cake mixed in). In a separate bowl combine strawberries with sugar until it dissolves (leave out some fresh strawberries to decorate with). If using fresh strawberries decorate bottom of bowl placing strawberries around the sides. Then layer 1/2 sugared strawberries then 1/2 cake pieces and whip cream mixture. Repeat in the same order ending with whip cream on top then decorate with strawberry slices. Cover with plastic and chill at least an hour before serving.

Roast with Whipped Potatoes and Gravy

2009-06-18T08:30:00.006-06:00

If I had to choose one meal to live off of I would probably choose this one. I love a Sunday dinner with roast and potatoes and so does my husband. My mother makes excellent gravy and I've always tried to make it as good as her and I'll admit sometimes my gravy would work out and other times it wouldn't. So after making it a ton of times and watching my mother over and over I've think I've finally mastered it and know what I was doing wrong. Really it's very easy to make if you follow a few simple rules. I like gravy that has a lot of flavor and sometimes I would make it and it didn't have much and I learned that my problem was cooking the roast in the crock pot. Now don't get me wrong I like a tender roast from the crock pot but the drippings from it are too watery and don't make good gravy. So if you want good gravy cook the roast in a roasting pan in the oven with plenty of water following my directions below. When I make a crock pot roast I throw potatoes and carrots in during the last hour of cooking and the juices flavor the potatoes so I don't need gravy. Hopefully what I've learned will help you make great gravy that family and friends will love.

Recipe:

pot roast (I like rump roasts)

*the bigger the roast the more gravy you'll get

onion soup mix packet (one for small-medium roast, two for large one)

onion sliced into strips

around 5 lbs potatoes peeled cut into chunks

margarine (I think margarine flavors the potatoes better)

milk

salt and pepper

flour

To make a tender roast in the oven cook it on lower heat 250-275 degrees for a long time 6 hrs. Put the roast in the roasting pan covering roast about 3/4ths of the way with water. Sprinkle roast with salt and pepper generously and onion soup mix. Top with onion slices. Cover and cook checking occasionally for water and you can turn the roast half way through. When roast is finished remove from pan and cover with foil. Spoon out any large pieces of fat, meat, and onion. Before making gravy boil the potatoes in water until tender then drain (reserve some potato water for the gravy) and cover. To make gravy mix together a few tablespoons of flour with water (I like to shake it up in a mason jar) stir the lumps out and it should be a thick creamy consistency. You'll want to make at least a cup of the flour thickener. If you use cornstarch as a thickener remember that cornstarch cannot be added to a boiling liquid or it will go lumpy. You have to mix the cornstarch with warm water and then add it in. On the stove bring the roast drippings to a slight boil. Add potato water if more water is needed (not too much or it will lose flavor) and gradually whisk in flour thickener as it boils. Add a little flour thickener and then wait to see it thicken then add more if needed until your gravy reaches the thickness you desire. At the same time add in salt and pepper to season. A few tips: If gravy tastes like flour let it boil longer; don't add too much water; you can add beef broth or beef bouillon to flavor it more. To make delicious creamy potatoes whip potatoes with a hand mixer adding in a little milk or cream to make it smooth. I whip in a whole stick of margarine. Add salt and pepper to taste. I then fold in little bits of margarine throughout that then melt. Serve roast shredded or sliced against the grain, potatoes to the side with gravy on top. Enjoy!

Chicken Fried Rice

2009-06-15T13:14:00.004-06:00

This recipe came from Nicea on Good Things Utah. It is a family favorite of hers and she had so many viewers who liked it she made it a second time on the show. I decided I'd better try it. I made it according to her directions but felt it needed more flavor. So this is her recipe that I've altered a bit to fit my taste. The result was delicious! I recommend investing in a rice cooker if you don't have one. I bought a nice, big one at Costco and use it all the time. It makes rice perfectly, is easy to use and clean up.

Recipe:

3 chicken breasts cut into bite size pieces

6 scrambled eggs

2 carrots grated finely

1/2 onion finely chopped

1/2 c melted butter or margarine

2 tsp garlic powder

5-6 c cooked white rice

soy sauce

Lawry's seasoning salt

Put the chicken pieces in a ziploc bag then coat with soy sauce. Let the chicken marinade an hour in the fridge. If there's no time to marinade just add soy sauce while cooking chicken. Cook rice. In a very large frying pan or I like to use my electric frying pan cook chicken in a little olive oil. Add in carrots and onions and saute until soft. Push meat and veggies to the side and scramble the eggs. Add cooked rice and stir everything together. Pour melted butter over the top and sprinkle on garlic salt. Coat rice with more soy sauce. Stir then add seasoning salt to taste. Let the rice fry a little bit then serve.

Orange Julius

2009-06-11T10:28:00.003-06:00

This is an easy, refreshing beverage I remember making often as a teenager. The ingredients were always in the house so it was easy to whip up. It's also really good with some frozen strawberries blended in.

Recipe:

1/2 to 3/4 can frozen orange juice concentrate

1/2 to 1 c cold water

1 c milk

1/2 c sugar

1 tsp vanilla

around 12 ice cubes

Put all the ingredients into a blender, using 1/2 can of orange juice concentrate, and 1/2 c water. Blend, taste, then add more concentrate and water if needed until you reach desired flavor and thickness. Serves 4 cups.

Cake Mix Cookies

2009-06-03T10:03:00.002-06:00

When I make cookies these are the ones I make 90 percent of the time. They are quick, easy and very good. They have a rich flavor because of the cake mix and in my opinion have the perfect cookie texture. They can be a lot of fun because you can mix and match different cake mixes with different chips. I've made them a lot with different variations, but my very favorite and what I recommend for the first time is using a "golden vanilla" cake mix and good chocolate chips like Guittard or Ghirardelli. I got this recipe from my friend Aubree's sister who made them for us in college. My roomates and I devoured them quickly and after that we had a lot of fun mixing different chips and cake mixes.

Recipe:

1 cake mix

1/4 c flour

1/2 c oil

1/4 c water

1 egg

baking chips, any flavor

Mix together all ingredients with a spoon until lumps are gone. Fold in the baking chips last. Drop spoonfuls of dough on a greased baking sheet and bake at 350 degrees for about 10-12 minutes until slightly golden brown on the edges.

"The Best" Potato Salad

2009-05-29T12:24:00.004-06:00

Living in Utah I attend a lot of potlucks and family get-togethers; so I've tried many versions of potato salad. To be honest I rarely like them. I greatly dislike biting into a chunk of raw onion and there always seems to be many mystery ingredients in them. This is a potato salad that I love. It has simple ingredients and great flavor. I get a lot of requests for this recipe and now I'm sharing it with you. Give it a try.

Recipe: (for a large salad)

Potatoes (I use a 5 lb bag)

12 eggs (lots of eggs make a great salad)

3 c Miracle Whip

1 T yellow mustard

1/2 c (about) sweet pickle juice

1/2 t celery salt

1/2 t onion salt

1/4 t pepper

optional: cucumbers, celery, green onions

Peel and cut potatoes into bite size chunks (they cook down a little). Boil until tender, easily pierced by a fork. Don't undercook potatoes but don't let them get mushy either. Drain and cool in the fridge. Hard boil the eggs and let cool. I make the dressing to taste adding more or less until I like it. I've tried to measure out my ingredients this time. For dressing water down Miracle Whip with sweet pickle juice until it's the consistency you want. Add in mustard and seasonings to taste. Slice the eggs, and chop up the optional ingredients. Stir together potatoes, dressing, eggs, and optional ingredients. Chill in fridge before serving. Can leave out a couple eggs to decorate the top or just sprinkle with paprika.

Tuna Noodle Casserole

2009-05-27T10:03:00.004-06:00

This is a simple supper that even the pickiest kids will eat. (I know I have one) It's a comfort food for me because I grew up eating it often. When there's no groceries in the house this is my go to recipe, because I usually have these items in the pantry. I love that it uses tuna so there's no meat to cook. You can add different veggies to it if you want, but for my picky eater I leave them out and it's still good.

Recipe:

3 c uncooked medium noodles (I use macaroni)

1 can tuna fish

1/2 c mayonnaise

1/2 tsp salt

1/4 tsp pepper

1 can cream of chicken soup

1/2 c milk

1 1/2 c cheddar cheese, divided

Optional: celery, green pepper, onion

Boil and drain noodles according to package directions. In a small bowl combine tuna (drained), mayo, and salt. In a pot or microwave safe bowl stir and heat through cream of chicken soup, milk, and 1 c cheese until it melts. Once cheese has melted add tuna mixture to the soup mixture and heat through a little more. Combine noodles and sauce in a large casserole dish or pot. Sprinkle remaining cheese on the top. Bake uncovered at 425 degrees for 2o-25 min until cheese is slightly brown and sauce is bubbly in the center.

Strawberry Cream Cheese Cake

2009-05-18T08:42:00.006-06:00

This might just be my favorite cake. It is ohhh sooo good! I often request this from my mother as my birthday cake. When I make it I have to make sure I'm taking it to share somewhere, otherwise I could eat the whole thing. It's a white cake with a whipped cream cheese center and who doesn't love fresh strawberries on top. You have to give this one a try. My little Carter could not get enough. I'll admit I'm not much of a photographer, my photo doesn't do this cake justice.

Recipe:

1 white cake mix

ingredients listed on the cake mix

8 oz pkg cream cheese

1 c powdered sugar

16 oz Cool Whip

1 pkg strawberry Danish Dessert

4 c sliced strawberries

Bake the cake according to package directions on a large baking sheet/jelly roll pan. Mine is around (17x12x1). You can also split batter between two cake pans. Whip the cream cheese (room temp), powdered sugar, and Cool Whip together. After the cake has cooled spread cream cheese mixture over the cake and put in fridge. In a pan over the stove cook the Danish Dessert according to its pie glaze package directions adding in the strawberries when package calls for it, usually at the end after it has slightly cooled. When fruit glaze is cool spread on top of the cake. Chill in fridge at least an hour before serving. Yum Yum!

Chicken Alfredo

2009-05-13T13:19:00.003-06:00

One of my favorite places to go eat at is the Olive Garden. I usually think "I should try something new" but I always end up getting the chicken alfredo because I LOVE IT! After several attempts of making my own perfect alfredo sauce this is the one I will make from now on and it's so easy. However, I will not make it often because it's pretty darn fattening. But I'm sure the Olive Garden's is too. One tip that I've finally figured out that is essential to making good alfredo sauce is using a good quality parmesan cheese. The parmesan blend from Walmart never turned out good. This makes about 5-6 servings. I like to cook broccoli and add it as a vegetable side. Enjoy!

Recipe:

1 cup (2 sticks) butter, softened

1 Tbsp flour

2 cups heavy whipping cream

2 cups grated parmesan cheese

1 lb. fettucine or penne pasta

1/8 tsp salt

1/8 tsp pepper

3/4 tsp garlic powder

3 chicken breasts

Cook pasta according to package directions. Meanwhile, cook chicken breasts and season how desired. (I cut chicken into bite size pieces) To make the sauce, melt the butter in a saucepan and whisk in flour. Add the cream and heat through. Add in the parmesan cheese and stir mixture over low heat until cheese melts. Don't let the cheese sauce boil it causes it to go grainy. Put in the seasonings. When seasoning I do it to taste sometimes I add in more garlic or cheese. Serve the sauce over the pasta and top with the chicken. Yum!

Lemon Bundt Cake

2009-05-12T18:35:00.004-06:00

This cake is simple to make but looks impressive to guests. The lemon pudding in the cake makes it super moist with just the right amount of lemon flavor so it's not overbearing. This recipe came from Cathi Walker who presented it on Studio 5.

*FYI I made two cakes, one Duncun Hines the other Pillsbury, and although both were yummy, I liked the Pillsbury brand cake and frosting better.

Recipe:

one yellow cake mix

one large pkg or two small pkgs of lemon instant Jello pudding

4 eggs

2/3 c oil

3/4 c water

1 container of lemon frosting

Mix all ingredients together (except frosting) for 3-4 min. Pour into greased bundt pan. Bake 45 min. to one hour at 350 degrees. (The cake looks pretty brown) Remove from oven and allow cake to slightly cool before turning it out of pan. Microwave frosting for about 15 seconds then drizzle it over the cake. (note- if the cake or frosting is too hot the frosting will melt off the cake)

Jello Cottage Cheese Salad

2009-05-02T19:25:00.005-06:00

I got this recipe from my sister-in-law Kelli who makes it often for family get togethers and it's always a hit. It's cool, creamy, and fruity all in one salad. I made the orange version here which is great but the berry version is just as good. Simply choose your version (orange gelatin with mandarin oranges) or (strawberry gelatin with frozen mixed berries) or (raspberry gelatin with frozen raspberries). This recipe makes a big salad for a potluck, it can easily be halved by using a small container of whipped topping, a small container of cottage cheese, and a small box of gelatin.

Recipe:

1 large container of whipped topping

3/4 of a large container of cottage cheese

1 large box or two small boxes of gelatin (orange, strawberry, or raspberry)

1 can of crushed pineapple, drained

Fruit- mandarin oranges (drained), frozen mixed berries, or frozen raspberries etc.

Mix the gelatin and whipped topping in a large salad bowl until gelatin dissolves. Drain the pineapple and add it, the cottage cheese, and fruit to the whipped topping mixture. Stir it together and keep salad in the fridge until it's time to serve to prevent it from going runny.

Pizza

2009-04-03T13:05:00.009-06:00

One of our favorite places to get pizza from is Papa Johns. I really like their sweet crust with its perfect soft and chewy texture. So I scanned through the Internet searching for a good copycat recipe and this is the one most people used. I tried it with a couple others and so far this crust recipe is my favorite. It's a nice dough to work with and has good flavor. Although, I didn't think it was like Papa Johns. The pizza sauce is also supposed to be like Papa Johns sauce. I'm not sure how it compares but it was a good sauce. So this is the recipe I will be using until I come across a closer match.

Crust:

2 1/2 - 3 cups flour

2 Tlb sugar

2 1/4 tsp fast rising yeast (or 1 envelope)

1/2 tsp salt

1 cup very warm water (120 to 130 degrees)

2 Tlb oil

cornmeal

-In a large bowl, combine 1 c flour, sugar, undissolved yeast, and salt; blend well.

-Gradually add water and oil to mixture. Mix at low speed until moistened, then beat for 2 min at medium speed. By hand, add 2 cups of flour until dough pulls away from the sides of the bowl. Knead dough until smooth and elastic. Cover loosely with plastic and let rise in a warm place for 15 min.

-Roll out dough on a cornmeal surface and put on one large pizza pan or two small ones. (This was a perfect amount of dough for my 15 inch pizza pan). Prick randomly with a fork. Let rise again in warm place for 10-15 min.

-Brush crust lightly with oil (I sprinkled crust with a little garlic powder by recommendation from a comment left by a chef). Then prebake crust at 450 degrees for about 6 min.

-Top as desired, then bake again at 450 degrees for 5 min or desired doneness.

Sauce:

1 (10 3/4 oz) can tomato puree

1 tsp sugar

1 tsp olive oil

1/4 tsp lemon juice

1/4 tsp salt

1/4 tsp garlic powder

1/4 tsp oregano

1/8 tsp basil

1/8 tsp thyme

Combine ingredients in a saucepan over medium heat. Bring to a boil. Reduce heat and simmer for 15-20 minutes.

Chocolate Caramel Cupcakes

2009-03-30T11:12:00.006-06:00

Chocolate and caramel what a yummy mixture! I found this cupcake recipe in a Taste of Home magazine and decided to give it a try. They turned out good but I didn't care for the chocolate cake. The cake didn't have much flavor and I couldn't taste the chocolate. So I won't be posting the chocolate cake recipe, just use your own favorite. It didn't make the tried and true cut. But the frosting was rich and delicious! I will definitely make the frosting again. It was a nice change from the traditional butter frosting and full of caramel flavor.

Caramel Frosting

1 cup packed brown sugar

1/2 c butter

1/4 c milk

1 tsp vanilla

2 to 2 1/4 cups powdered sugar

In a heavy saucepan, combine the brown sugar, butter, and milk. Cook and stir over low heat until sugar is dissolved. Increase heat to medium. Do not stir. Cook for 3-6 minutes or until bubbles form in the center of mixture and syrup turns amber. Remove from heat; stir in vanilla and transfer to a mixing bowl. Cool to room temperature. Gradually beat in powdered sugar. Spread over cooled cupcakes.

Cheese Steak Sandwich

2009-03-30T10:10:00.004-06:00

My husband and I love cheese steak sandwiches so I decided to make up my own version. They're very quick and easy to make and I love a simple supper!

Ingredients:

steak

minced garlic

soy sauce

green pepper

onion

salt

pepper

garlic powder

cheese (swiss, provolone, or mozzarella)

hoagie or ciabatta rolls

Make this recipe to your taste, there's no wrong way. This is what I did. I bought petite sirloin steak on sale for cheap. You can use whatever beef is on sale, steak or roasts. I then thinly sliced the steaks with my electric knife trying to get the meat as thin as possible, almost shaved (trim off the chunks of fat and discard). Since I was using a tough cut of meat I then put the steak in a ziploc bag and poured enough soy sauce in the bag to coat the meat. I put 2 tsp of minced garlic in the bag and let the meat marinade a couple hours to tenderize. When done marinading heat up a pan with a little olive oil and cook the steak. I seasoned to taste with salt, pepper, garlic powder, and soy sauce. Then I threw in a green pepper and onion cut into thin strips, and cooked them with the steak until they turned tender. I cut my hoagie buns in half, buttered them and then broiled them in the oven until they turned light brown. I love buns for sandwiches served this way. I removed the steak from the heat and put slices of provolone cheese on the top and let it melt. I then simply served the steak on the buns. It was very tasty, Yum!

Homemade Oreo Cookies

2009-03-23T12:34:00.001-06:00

To celebrate St. Patricks Day I decided to make green oreo cookies. Everyone loves these cookies and I thought it would be fun to change the frosting color according to the holiday. I made cream cheese frosting for these ones but I'm sure mint frosting would have been great too. If you really want to make these cookies a snap you could just buy your favorite frosting, but homemade is always much better.

Recipe

2 boxes Devils Food Cake mix

2/3 c oil

4 eggs

Mix ingredients together, the dough is thick. Then drop about a teaspoon sized ball of dough on a greased cookie sheet. Slightly flatten the ball of cookie dough down with the backside of your spoon. Cook @ 350 for 8 min. Let them cool completely then frost the flat side of one cookie generously and add another cookie to it to make a sandwich.

Frosting

2 T butter or margarine

8 oz cream cheese at room temperature

2 tsp vanilla

4 c powdered sugar

Whip the cream cheese and margarine together with a mixer. Add the vanilla, and slowly add the powdered sugar. If the frosting is too thick you may need to add a tiny amount of milk. However, too much milk will make it runny. You can also add food coloring if you'd like. I let my frosting sit in the fridge for a few minutes because it seemed slightly runny because of the milk and it thickened up a bit.