Family Mixing Bowl

Oreo Brownies

2011-04-02T21:47:00.000-07:00

These little beauties are truly an Oreo Brownie...
Not just the frosting and little oreo bite on top, but inside is filled with an entire double-stuff oreo!
I'm talking true Oreo bliss here people!

These are so simple to make but are so impressive too!

Oreo Brownies

Spray 24 cups in a couple muffin/cupcake pans very well with cooking spray
Use your favorite brownie mix and prepare as directed
(yes, I really said use a mix...I suppose a scratch recipe would work too, but why mess with simplicity?)

Dip an entire Double-stuffed oreo into the brownie batter, covering completely, and drop into one of the sprayed cups. Continue until all batter is used
Bake as directed on box, modifying time to 10-12 min -( just check for doneness)

That's it...you're finished! (See, I told you it was simple)
Or you can take it a step further and frost with Cream Cheese Oreo frosting and top with a mini oreo
(This really takes it to the next level!)
Either way, it is super duper delicious!

Mint Brownies

2011-04-02T21:26:00.000-07:00

These are soooo Yummy!
I have tried making these before, but wasn't happy with the results.
So this time I found 2 similar recipes and did a little combo of both to come up with this end result!

So fudgy, chocolaty, minty... and yummy!

Mint Brownies
Brownie:
1 cup flour
1/2 cup cocoa powder
1/2 tsp salt
1 cup butter (2 sticks)
2 cups sugar
4 eggs
1/2 cup chocolate chips (semisweet, milk, white, or mint...I used milk)

Frosting
4 Tbs butter (softened)
2 cups powdered sugar
4 Tbs. milk
1/2 - 1 tsp peppermint extract (depends on how minty you like it)
green food coloring

Glaze
1 cup chocolate chips (semisweet or milk) (again, I used milk)
6 Tbs butter

Brownies:
Preheat oven to 350 degrees. Line 9x13 pan with foil & spray with cooking spray
In mixing bowl, combine flour, cocoa and salt...set aside
Melt butter and add to sugar in large mixing bowl - stir well
Blend in eggs until frothy.

Add dry ingredients to wet ingredients and mix well.
Gently stir in chocolate chips
Pour into prepared pan and bake 35 minutes, until brownies are set in middle and pull away from sides slightly -DO NOT OVERBAKE
Allow to cool completely before frosting

Frosting:
Beat together butter, sugar, mint extract and milk
Add green food coloring until desired color is achieved.
Frost cooled brownies and refrigerate for 1 hour

Glaze:
Melt chocolate and butter on stovetop or in microwave
Drizzle & spread over mint frosting
Chill for another half hour
Cut & Serve!

Cauliflower Salad

2011-04-02T20:58:00.000-07:00

I can't remember where I got this recipe, but I've had it for quite a while.
It's a nice change from the classic Potato salad.
If you're watching your carbs, this is a great way to go :)

Cauliflower Salad

1 head cauliflower

2-4 eggs - boil & dice

4 celery stalks - chopped

1 small onion - chopped

1 can diced olives

3-4 strips cooked bacon - crumbled

Sauce

1Tbs. dijon mustard

1 tsp each of salt, pepper, celery seed & dill week

Mayonnaise (maybe 1 cup - not sure)

Steam Cauliflower until fork tender

Cut into bite size pieces

Mix in remaining ingredients except sauce.

Mix sauce then add to vegies & mix well

Top with crumbled bacon

Chill and enjoy!

Toasted Pita & Bean Salad

2011-02-20T12:50:00.000-08:00

I've been trying to eat clean since starting to work out. This salad is the perfect fit for my new lifestyle. I hope you enjoy it too.

2 6-inch whole-wheat pita breads, cut or torn into bite-size pieces
2 cloves garlic, peeled
1/8 teaspoon salt
2 tablespoons fresh lemon juice
2 tablespoons ground cumin
3 tablespoons extra-virgin olive oil
Freshly ground pepper to taste
2 cups cooked pinto beans, well drained and slightly warmed (see Tip)
1 cup diced plum tomatoes or 1/2 pint cherry tomatoes, quartered
1/2 cucumber, peeled and diced
1 cup sliced romaine lettuce
1 cup crumbled feta cheese
3 tablespoons chopped fresh parsley*
3 tablespoons chopped fresh mint*

Preparation
1. Preheat oven to 400°F.

2. Spread pita pieces out on a large baking sheet. Bake until crisp and beginning to brown, 5 to 7 minutes. Let cool on the pan.

3. Mash garlic and salt with the back of a chef’s knife to form a paste. Transfer to a bowl, add lemon juice and ground cumin and whisk to blend. Add oil in a slow, steady stream, whisking continually. Season with pepper.

4. Place beans, tomatoes and cucumber in a serving bowl. Add the toasted pita, lettuce, feta, parsley, mint and the dressing; toss to mix. Season with more pepper. Serve immediately.

Nutrition

Per serving: 442 calories; 21 g fat (7 g sat, 10 g mono); 33 mg cholesterol; 47 g carbohydrates; 18 g protein; 13 g fiber; 697 mg sodium; 658 mg potassium.

*I sometimes forget to put the parsley and mint on the salad and it still tastes just as good..

Stir Fry

2011-02-14T17:10:00.000-08:00

I've tried a lot of different recipes for stir-fry before finding this one.
In fact, Granny introduced me to this recipe. She used a "secret" ingredient that she wouldn't tell me about, (but it was only because she thought I wouldn't eat it if she did)

The secret to this yummy stir-fry is Oyster sauce.
Now all you non-seafood eaters like me, do not fret. It is so yummy and you can't even tell it's in there except to make it delicious.

Now the quantities will vary depending on how many you are feeding.

I just make enough for the 4 of us so if you want more, just double the amounts :)

Stir- Fry

2 Chicken Breasts (cut into bite size pieces)

Stir-fry vegetables (cut into bite size pieces) (use whatever you have on hand or your favorites)

red & green peppers

broccoli

carrots

snow peas

green onions

zucchini

water chestnuts

etc... (really anything goes here)

Chicken broth

corn starch

soy sauce

Oyster sauce

Start by cooking the chicken pieces in olive oil. Remove from pan and set aside.

Add in about 1/2 cup chicken broth to pan and all vegetables (ok, so granny never gave me exact measurements so I'm just making this up as I go along :)
Cover pan and simmer until vegies are almost finished stirring occasionally
Meanwhile, combine 1/4 cup chicken broth in small bowl, add 3 Tbs (or so) of corn starch and a lot of shakes of soy sauce and 2 Tbs of oyster sauce (again, not exact measurements, just guessing)

Stir cornstarch mix in with vegies and simmer until thickens.
mix chicken back in with vegies to re-reat.
Serve over rice.

See, super easy and soooo yummy!

Chicken Tortilla Soup

2010-11-14T12:17:00.000-08:00

Oh my goodness this is heavenly. Just enough spice and soo full of flavor. Super easy to put together and just delicious. I hope you like it too.

Chicken Tortilla Soup

4 uncooked boneless, skinless chicken breast halves
2 15 oz cans of black beans, undrained
2 15 oz cans of Mexican stewed tomatoes or Rotel tomatoes, undrained
1 cup low sodium salsa (mild, medium, or hot, whichever you prefer)
4 oz can chopped green chilies, undrained
14 1/2 oz can low sodium tomato sauce
1 Tbsp cumin (we add this just for some added mexican flair)
baked tortilla chips
2 cups grated fat-free cheese

Combine all ingredients except chips and cheese in a large slow cooker.

Cover. Cook on low for 8 hours

Just before serving, remove chicken breasts and slice into bite-sized pieces. Stir into soup.

To serve, put a handful of chips in each individual soup bowl. Ladle soup over chips. Top with cheese.

Balsamic Spinach sauce

2010-09-10T23:43:00.000-07:00

I saw this recipe in a magazine and it just jumped out at me and I just had to try it!
We grilled some sirloin steak and I prepared the sauce to go over the top. It was a big hit with our family and I will certainly try it again soon.
Balsamic Spinach Sauce

1 Tbs olive oil
1 lg onion - chopped
1 red pepper - chopped
3 cloves garlic - minced
1 can Cream of Mushroom soup
1/2 cup water
2 Tbs balsamic vinegar
1 Tbs fresh rosemary chopped
7oz bag fresh baby spinach

Heat oil in skillet.
Add onion, pepper and garlic and cook until vegies are tender-crisp, stirring often.
Stir soup, water, vinegar and rosemary in skillet and heat to a boil.
Reduce heat to medium, and stir in spinach
Cover and cook 2 minutes or until desired doneness.

Roll With It

2010-08-21T23:43:00.001-07:00

I can't remember if it was Ginger or mom who first introduced me to Hungry Girl. Well, I'm so glad she did. I found these little gems on the website Hungry Girl and have now become a staple in my mealtime planning. I hope you'll try and love them too!

Exploding Taquitos

8 small (6-inch) yellow corn tortillas

One 9.75-oz. (or 10-oz.) can 98% fat-free chunk white chicken breast in water, drained well

1/2 cup salsa

1/3 cup shredded fat-free cheddar cheese

1/4 tsp. dry taco seasoning mix

Optional: red enchilada sauce, additional salsa, fat-free sour cream, for dipping

In a medium bowl, combine the chicken and salsa, and mix thoroughly. Cover and refrigerate for 15 minutes.

Remove chicken mixture from the fridge, and drain any excess liquid. Add cheese and taco seasoning, and mix to combine. This is your filling. Set aside.

Prepare a baking sheet by spraying with nonstick spray, and set it aside.

Dampen two paper towels, and place tortillas between them. Microwave for about 1 minute, until tortillas are warm and pliable.

Take one tortilla (keep the rest between the paper towels), spray both sides lightly with nonstick spray, and lay it flat on a clean dry surface. Spoon about 2 heaping tbsp. of filling onto the tortilla. Spread it evenly across the entire surface, and roll tortilla up tightly, so that you have a cigar-shaped tube. Secure with toothpicks and place seam-side down on the baking sheet. Repeat with remaining tortillas and filling.

Bake for 14 - 16 minutes, until crispy. Allow taquitos to cool for 5 minutes. If you like, dunk in enchilada sauce, salsa, or sour cream!

MAKES 4 SERVINGS

Serving Size: 2 taquitos

Calories: 197

Fat: 2.5g

Sodium: 594mg

Carbs: 22.5g

Fiber: 3g

Sugars: 2g

Protein: 20.5g

POINTS® value 4*

Apple Bars

2010-08-04T22:42:00.000-07:00

I was flipping through a new Fall Magazine and saw this recipe that looked sooo yummy! I didn't really want the entire magazine so I just copied down the recipe :) (is that stealing?)
I was super anxious to try it so decided to make it right away. They were super simple and so yummy!
I think I might try making them into mini muffins next time.

Apple Bars

3 eggs
1/2 tsp salt
1 3/4 c. sugar
1 c. oil
2 c. flour
1 tsp soda
1 tsp cinnamon
3 c. chopped apples (do not peel)
1/2 c. chopped nuts
1 tsp vanilla

Combine eggs & salt and beat until frothy (about 1 min)
Mix in sugar and oil until blended
Mix together flour, soda and cinnamon and add to wet mixture
Fold in apples, walnuts & vanilla until well blended

Spray 14 x 10 " Jelly roll pan with pam with flour and spread batter in bottom.
Bake 350 degrees for 30 - 35 min or until golden brown
While cooling prepare glaze

Glaze
1 c. powdered sugar
1 Tbs softened butter
2-3 Tbs milk

Spread glaze over top and let set.
Cut into squares and enjoy!!

Crockpot Lasagna

2010-07-27T15:07:00.000-07:00

With it being so hot this summer, Amy and I decided to use the crockpot more often as to not have the oven heat up the kitchen. Luckily we had on hand the Fix it and Forget it Lightly cookbook. This was the first recipe we tried out of the book and it was mighty tasty.

CrockPot Lasagna

This makes 8 serviings
(Ideal slower-cooker size: 4 or 5 quart)

4/12 cups fat-free, low sodium meatless spaghetti sauce
1/2 cup water
1 pound ground turkey
16 oz container fat-free ricotta cheese (I could only find a 15 oz...it worked fine)
2 cups shredded park -skim mozzarella cheese, divided
3/4 cup grated parmesan cheese, divided
1 egg
2 tsp. minced garlic
1 tsp Italian seasoning (I didn't have this so I mixed oregano, basil, onion powder and parsley together)
8 oz. box no-cook lasagna noodles

1. Brown ground turkey
2. Mix spaghetti sauce, 1/2 cup water and browned ground turkey together in a bowl
3. In a separate bowl, mix ricotta, 1 1/2 cups mozzarella cheese, 1/2 cup Parmesan Cheese, egg, garlic and italian seasoning.
4. Spread 1/4 of the sauce mixture in botton of slow cooker. Top with 1/3 of the noodles, breaking if needed to fit (yes...you will need to break them)
5. Spread with 1/2 of the cheese mixture, making sure noodles are covered.
6. Repeat layers twice more. (we did 5 layers and we still had noodles left over)
7. Spread top with remaining sauce.
8. Cover. Cook on low for 5 hours.
9. Sprinkle with remaining cheese. Cover. Let stand 10 minutes to allow cheese to melt. (I let it cook for 20 minutes with the cheese so that it would get a little brown)

For those of you who need the breakdown here it is:

Per Serving: 360 calories (90 calories from fat), 10g total fat (4.5 saturated, no trans fat) 40 mg Cholesterol, 870 mg sodium, 39g total Carbohydrate (6g fiber, 10g sugar), 25 g protein.

Fire Cracker Bites

2010-07-25T19:48:00.000-07:00

Here is a recipe Amber did for a treat in Relief Society. It tasted really good!
She didn't add the fuses (licorice) and used multi colored sprinkles, but it was great!

Fire Cracker Bites

1 Pkg. (8oz) Cream Cheese Softened
1 Cup Cold Milk
1 Pkg. (3.40z) Vanilla Flavor Instant Pudding
1-1/2 Cups Thawed Cool Whip
1 Pkg. (12oz) Nilla Wafers
½ Cup Red, White & Blue sprinkles
42 Pieces Red String Licorice (1 inch)

Beat cream cheese in large bowl with mixer until creamy. Gradually beat in milk. Add dry pudding mix; beat for 2 min. Whisk in 1 cup Cool Whip

Spoon about 1-1/2 Tbsp. pudding mixture onto each of half the wafers; cover with remaining waters to make sandwiches. Freeze for 2 hours or until filling is firm.

Spread tops of wafer sandwiches with remaining Cool Whip. Dip in sprinkles. Insert licorice piece into top of each for the fuse. Freeze until ready to serve.

Fruit Pizza

2010-07-22T20:59:00.000-07:00

Here's a prize winning dessert made for a Relief Society cook-off. Congrats Amber for the win!!

Fruit Pizza
1 tube Pillsbury refrigerated sugar cookie dough
2-8oz packages of cream cheese
2/3 c. sugar
1 t. vanilla
Assorted fresh fruit (sliced, if appropriate)--strawberries, blueberries, peaches, bananas, kiwi all work well
lemon juice

Spread the package of cookie dough onto a pie pan 12 - 14" and cook according to package directions.

Let Cool

Mix Cream Cheese, vanilla and sugar together and spread over cooled cookie.

Arrange fruit in any design or pattern you'd like... be creative!

Zucchini Crumb Sheetcake

2010-07-22T12:08:00.000-07:00

I went to my local Farmer's Market this last Saturday and a 3 pound zucchini was calling my name. So I bought it thinking a nice zucchini treat would be a neat. I called Ginger for a recipe and she gave me 4 to try. This is the first one I made and boy is it tasty! I hope you'll enjoy it as much as I have.

Zucchini Crumb Sheetcake

Combine together:
3 eggs
2 c. Sugar
3 t. vanilla
1/4 t. baking powder
1 t. baking soda
1 t. salt

Then add:
2 c. grated zucchini
2 c. flour

Put the cake mixture into a greased and floured cookie sheet (with sides). Then put the crumb topping on top.

Crumb Topping
1 c. sugar
1 1/2 c. flour
2/3 c. butter

Cook in a 350 degree oven for 25-28 minutes. Take out of oven and cool slightly. Drizzle with a glaze.

Glaze
1 c. powdered sugar
1 T. butter
2 T. warm orange juice

The Everything Salad

2010-03-29T18:03:00.000-07:00

I discovered this salad while planning a Stake Young Women dinner.
The name is so appropriate because it truly has a little bit of everything in it.

I tested it out on my family before feeding 150 people and it was so yummy!
Totally a full meal itself... just add some rosemary rolls (recipe to follow)

EVERYTHING SALAD
Lettuce - 1 head Romaine & 1 head Iceberg combo is good
1 c. chopped celery
1 avocado, sliced
1 bunch green onion, diced
1/2 c Craisins
1 apple, chopped
1 can Mandarin oranges
1 /2 c slivered almonds, sugared*
1/3 c Feta cheese, to taste
To make this salad more hearty I added a couple grilled chicken breasts (George Forman style) ...yummy!

DRESSING:
6 T. white wine vinegar
1/4 c. light extra virgin olive oil
3 T. sugar
Salt, pepper and chopped parsley to taste

Toss and serve! Serves 6-ish

*To sugar almonds, heat 4 T. sugar in small pan on med. high heat.
Add almonds and stir a few minutes until golden brown and tacky.

Triple Layer Rice Krispies Treats

2010-03-22T11:12:00.000-07:00

Oh WOW!... I found the ultimate recipe for Rice Krispy squares. It is a triple layered treat with a layer of Peanut butter, chocolate and the original recipe!

Can you say... HEAVENLY?!
I tried out this recipe at Smart Night and the verdict was YUMMY!

Triple Layer Rice Krispies Treats

Bottom Layer:

1/2 cup Karo Syrup

1/2 cup granulated sugar

1/2 cup peanut butter (I like chunky)

3 cups Rice Krispies cereal

In a small saucepan, bring to a boil the Karo syrup and the sugar. Add the peanut butter and stir until smooth. Pour over the rice krispies and mix until well blended. Pour into a 9x13 inch greased baking pan and smash down evenly. Set aside while you work on the next layer.

Middle Layer:

4 tablespoons butter

3 c. mini marshmallows

3 cups Rice Krispies cereal

1 cup milk chocolate chips

In a microwave safe bowl, add the butter and marshmallows and heat for about 1 -2 minutes or until smooth. Add rice krispies and stir until well coated. Add chocolate chips and stir until well coated. Pour over the bottom layer of krispies and smash down evenly. Set aside while you work on the last layer.

Top Layer:

4 tablespoons butter

3 cups mini marshmallows

3 cups Rice Krispies cereal

In a microwave safe bowl, add the butter and marshmallows and heat for about 1- 2 minutes or until smooth. Add rice krispies and stir until well coated. Pour over the middle layer of krispies and smash down evenly. Let set for about an hour before cutting into squares.

Total DELISH!!!

Tortellini Soup

2010-01-20T10:39:00.001-08:00

OK, this soup is the BEST I've tasted in a very long time. It is quickly becoming my favorite go to soup, and it's super easy to make. Plus it's good for you too.

1 (14.5oz) can Fat-Free Chicken Broth: reduced sodium
1 tsp minced garlic
1 c. Cheese tortellini (the whole wheat version is a tasty way to add some fiber)
1 (14.5oz) can crushed tomato**
1 tsp dried oregano
2 tbsp grated Parmesan cheese

Combine broth and garlic in a large saucepan or Dutch oven. Bring to a boil over medium-high heat. Add tortellini; reduce heat and simmer for 6 minutes. Stir in tomatoes and oregano. Simmer 5 minutes or until tortellini is tender. Ladle into soup bowls. Sprinkles with Parmesan cheese before serving.

Makes 4 servings

** you can substitute an equivalent ounces of tomato sauce instead of the crushed tomato for a smoother soup.

Pancit Guisado

2010-01-10T18:23:00.001-08:00

Jessica found this recipe in a magazine and sent it to me. I'd had Canton at a few places so was good to have a list to follow. It's a very popular dish here.

Pancit Guisado
4 cloves garlic, minced

1/2 onion sliced thinly

1/2 c. chicken breast in bite sized pieces

1/2 c. peeled shrimp (optional! Add another 1/2 chicken if no shrimp)

1/2 head of cabbage, sliced into thin strips

2 carrots, sliced thinly

1 stalk celery, sliced thinly

handful of julienned fresh green beans

soy sauce

1 (14 oz.) can chicken broth

1 package Canton noodles (available in the Asian section, 4 person serving size)

lemon or lime sliced (we use calamansi because we're true Filipinos)

salt and pepper to taste

In large wok or frying pan, saute garlic and onion. Add chicken and shrimp. Cook til done. (Doesn't take long.) Add cabbage, carrots, celery and beans. Pour in half of the

chicken broth and then simmer until the vegetables are crisp. Add 1/4 c. (or less) soy sauce to give color. Take out about 1/2 of the veggie/meat mixture and set aside. Mix the

dry noodles with the remaining broth and veggies. Cook about 10 minutes on low heat. (These noodles are alot like Raman noodles and cook quickly.) Now, you can mix the

veggies back into the noodle mixture or spread the noodle mixture on a large platter and then top with the additional veggies. Arrange slices of lemon or lime on platter. Add

salt and pepper to taste. We squeeze calamansi juice on ours. To make more elaborate, you can add slices of ham, pork, sausage, hot dogs or tofu.. You can also add

other items, such as mango, sprouts, cauliflower, or bokchoy. Just remember to increase the broth and noodles if you increase the other ingredients.
This makes 4 very generous servings.

Candy Cane Cookies

2009-11-24T21:28:00.000-08:00

Here's an old family favorite that I'm sure everyone will remember.
I haven't made these in a long time, but might have to give them a go this year.
Thanks Amber for bringing them back into my life :DCandy Cane Cookies

1 cup Sugar
3½ cups Flour
1 cup Butter – Softened
1 tsp. Baking Powder
½ cup Milk
¼ tsp. Salt
1 tsp. Peppermint Extract
½ tsp. Red Food Coloring
1 Egg
10-12 Peppermint Candy Crushed

Preheat oven to 375 degrees.
Mix sugar, butter, milk, peppermint extract and egg until well blended.
Mix flour, baking powder and salt in smaller bowl, then add to wet mixture. Mix thoroughly.
Refrigerate for 4 hours.

Divide dough in half. Add ½ tsp. red food coloring to one half of the mixture. Mix well.
Roll a 1 inch ball of each dough color into ‘worms’, then put together and swirl into candy cane shape.
Put on ungreased cookie sheet. Sprinkle finely broken peppermint candies onto cookies before baking.
Bake for 9 to 12 minutes. Cool on rack.

Make Your Own Butter

2009-11-09T20:09:00.000-08:00

I ran across this video on how to make your own butter.

How stinking cool is that!!!

Oreo Suckers

2009-11-02T14:04:00.000-08:00

Ok, so this isn't exactly a recipe you would find in Betty Crocker, (nothing "homemade" here), however, it's a popular treat I like to make at any holiday.
Just change the chocolate color, sprinkles and candy topper and it can work for any occasion.
For example...
Halloween...Valentines Day
Easter
Back to School/ Teacher Appreciation
and especially Christmas (can you believe I don't have a photo of any I've done?)

Oreo Suckers
1 pkg Oreo cookies (double stuff works best - I also like to use the Holiday variety)
1 lb melting chocolate
Sprinkles
Sticks & bags (optional)

Dip the tip of a stick into melted chocolate and push(carefully) into Oreo filling
(You can also make them without suckers, but they sure make it easier to dip)
Set onto cookie sheet covered with wax paper to set up
Dip entire Oreo into chocolate and shake off excess
Sprinkle immediately with sprinkles and candy image
Set on cookie sheet covered with wax paper
Once sheet is full, place in freezer to set completely
Wrap in bags and tie with ribbon.

Sister Smith's Ulam

2009-11-02T13:58:00.000-08:00

Ulam is just about anything that can be imagined and served over/with rice in the Philippines. It can be as simple as coffee, can have veggies or meats, broth or banana ketsup. So pretty much anything qualifies. For a recent FHE I dreamed up a couple that were actually pretty dang tasty. Both were served over plain old white sticky rice.
The Elder's named this one:

Sister Smith's Yummy Chicken Ulam
to serve 6 (approx)
3 large boneless, skinless chicken breasts cut into bite sized pieces
2 medium diced onions
4 or 5 minced garlic cloves
cook all three ingredients in a wok stirring frequently.
Salt and pepper to taste.
If you need can add 1/4 cup oil to this part of the cooking process.
add 2 or 3 chicken boullion cubes and 1/2 c. water.
Let simmer, covered on low heat until chicken is done.
add 2 thinly sliced green peppers, a large can of sliced mushrooms (opt.), and continue simmering for a few..
Stir in 2 to 3 cans of Campbells Cream of Chicken Mushroom soup.
Simmer on low heat for a few more minutes.
Then serve over rice.

The second one is Sister Smith's Hamburger/Veggie/Cheesy Ulam
2 pounds lean ground beef browned with a medium diced onion,
1/2 cup soy sauce,
4 or 5 minced garlic gloves.
Add 1 cup water and 2 -3 beef boullion cubes and let simmer till the cubes dissolve.
Add a 1 pound bag of frozen mixed vegetables. I used corn, carrots, potatoes, green bean combination..
Let it simmer for a few minutes.
Salt and pepper to taste.
I used a couple packages of Magic Sarap in mine but since MSG is not used in the States any more you can just add more salt and pepper.
Just before serving add 1 pound (or to taste) melting cheese (like Velveta).
Stir it in and melt it completely.
It's yummy and great with the ever popular rice.

Funfetti Cookies

2009-10-22T22:41:00.001-07:00

This is a simple recipe I've been making with my kids since they were little.
It's found on the back of Funfetti cake mix, but wanted to post it because it is such a favorite at our house. Now the kids can even make it without my help.

Funfetti Cookies
(makes 3 dozen)

1 pkg. Funfetti cake mix (any cake mix will work I've even made it with chocolate)
1/3 c. oil
2 eggs

Mix all ingredients together well- using your hands makes it much easier
Stir in sprinkles included in mix (or you can add your own or omit all together)
Form 1 " cookie balls with hands or use small scoop (one tool I couldn't live without)
Bake 375* for 6 - 8 minutes until edges are golden brown.
My kids enjoy these as is, but they are also great with frosting and more sprinkles on top.
They always make them for the different holidays and I can't help but buy a package or two.

Buca Pasta

2009-10-22T22:29:00.000-07:00

I really can't take the credit for this one. I got the recipe from Shelley and Stacie. It's named after Buca de Beppo's version of a similar recipe.
It's become a regular family favorite in our house.

Buca Pasta

1 box penne pasta
2 chicken breasts
1 bunch broccoli (or frozen is fine too)
Half & half (I usually use fat free)
butter
1 container grated Parmesan cheese
Red pepper flakes

Cook pasta according to directions
Cut chicken into 1" pieces and cook until golden brown in saucepan
Remove chicken from pan and add Broccoli to pan - steam cook with oil until tender
Stir chicken back in with broccoli.

Drain Pasta and add about 4-5 Tbs butter and about 2 cups half & half
(I really don't have exact measurements, I just eyeball it)
Stir Parmesan cheese into pasta .
Once cheese is melted, add chicken & broccoli.
Stir all together and sprinkle with crushed red pepper flakes for a little kick!
(you can add more to your dish if it's not hot enough for you)

Bruschetta

2009-10-22T22:17:00.000-07:00

pronounced (brus'ketta)

I started making this a while back. I know a lot of the family doesn't like tomatoes, but even in my family, everyone is excited when I make it. Ryan and I eat it the traditional way and Miranda and Parker eat the toasted bread only. Many times Parker has requested I fix bruschetta with dinner.
I made this one up, so I'm sure there is a more technical version out there on the internet somewhere.

Bruschetta

Roma tomatoes chopped small (these are a little less juicy)
chopped olives (not sliced)
Fresh basil - chopped (I've been growing this in my garden)
Olive oil - EVOO
Garlic Salt
Pepper
baguette bread
grated Parmesan cheese

So, I really don't have measurements for this recipe.
Depending on how big of a batch I'm making I adjust the amounts.
Just chop the tomatoes, stir in some olives & basil
Drizzle with EVOO and add a bit of garlic salt and pepper.
Set this mixture aside to let the flavors blend

Slice baguette on an angle and spread onto cooking sheet
Brush tops with EVOO
Broil in oven until just golden brown

Serve warm with tomato mixture and top with parmesan cheese.

YUMMY!

Rice Krispy Treats

2009-10-22T22:03:00.000-07:00

I know, I know this is a no-brainer recipe, but you never know when someday our children or grandchildren or great grandchildren will need it so I decided to put it on here.Now obviously the picture shows my all time favorite way to enjoy Rice K's... with candy corn!
But the recipe below is for the original version.

Funny story about the last time I made these (which was just last week)
I had Parker come in and watch me pour the Rice K's into the pan, I handed him the bowl to finish off the remaining inside.
He asked me," Is it ok to eat it? Doesn't it have to cook first?"

If that's not bad enough, I was making a second batch and Miranda came in and wanted to pour it into the pan for me. When she was finished she asked, " Now how long does it have to bake?"
Seriously, I thought I taught my kids better than that.

So here it is... the "no bake" version of Rice Krispy Treats

Rice Krispy Treats

6 cups mini marshmallows (one bag)
1 cube butter (oh yes, I said one whole cube)
6 cups Rice Krispy cereal

Melt marshmallows and butter in microwave 1 min.
Stir, continue cooking another 30 sec. to 1 min.
(this can also be done on the stove in a saucepan)
Once melted, stir in Rice Krispy cereal and blend well
(This is when you would stir in Candy Corn if wanted)
Pour into Pam sprayed 9x13 pan
Wet hands with cool water and lightly press into pan
(the water helps it not to stick or burn)
Let cool, cut and enjoy!

Chocolate Banana Bread

2009-10-22T21:44:00.000-07:00

I found this recipe online and just happened to have extremely ripe banana's sitting in my kitchen so I decided why not!
I made 4 mini loaves instead of a couple larger ones. I gave them out to some friends and they all loved it.
Chocolate Banana Bread
(makes 1 loaf)

1 cup sugar
2 eggs
1/3 c. oil
1 1/4 c. mashed banana (about 3)
1 tsp vanilla
1 1/2 c. flour
1/2 c. baking soda
1/2 t. salt
1 c. chocolate chips

Beat together sugar, eggs and oil
Add mashed banana's and vanilla
Combine together in separate bowl flour, cocoa, baking soda and salt
Gradually stir into wet mixture

Pour into greased and cocoa dusted bread pans
(cocoa is a great substitute for flour when making chocolate bread)
Bake 350* for 60 min

I added a chocolate ganache drizzle over the top
I don't have a specific recipe for that but you just heat whipping cream and a tsp or so of butter and pour over chocolate chips.
Let it melt and pour over bread. Let set up.

Eyeballs

2009-10-20T20:52:00.000-07:00

I discovered this recipe in a 1998 issue of Better Homes and Gardens. I still have the original torn out page too.
It's been a popular Halloween favorite ever since.
I've even made them into pumpkins for Thanksgiving and snowballs for Christmas.

Peanut Butter Eyeballs
(makes about 20)

1/2 c. Peanut Butter (creamy or chunky - I like chunky)
3 Tbs. butter - softened
1 c. powdered sugar - sifted
White melting chocolate
plain M&M's
Red & Black decorator gel icing

Cream together Peanut Butter & butter
Stir in Powdered Sugar
Form 1" balls and set on Parchment covered cookie sheet to set.
Melt white chocolate and dip PB balls to cover completely.
Set back on cookie sheet and place M&M in center
chill in freezer to set
Once set, place in baking cups and top M&M with black gel for pupil
and red gel for veins.
Let set completely

Enjoy!!

Have S'More

2009-10-07T22:12:00.000-07:00

I was minding my own business making Rice Krispy Treats (with candy corn) when I peeked at the back of the marshmallow package and saw this recipe for S'more bars.
I took mental check of my pantry did a little mixing and voila I had created a delicious treat to go along with my Rice K's at Smart Night.
It made me feel like I was sitting at Duck Creek in front of the camp fire!
They were a HUGE hit with the teens and tutors. This recipe is for an 8x8 pan, but next time I'll definitely double it to make more!

S'mores Bars

3 cups mini marshmallows
4 cups Honey graham cereal
3 tbs butter
1 bag milk chocolate chips

Spray 8x8 pan with Pam
Melt mallows and butter in microwave bowl (cook on high 1 min;stir, 30 sec more)
Add cereal and mix until well coated.
Press firmly into baking dish (I wet my hands in cold water and it won't stick)
Sprinkle mini mallows over top of cereal; press in slightly
Melt chocolate chips in microwave (high 1 min; stir - 10 seconds more until melted)
Drizzle/spread over top of mallows.
Let set until firm (I put in freezer for a bit since I didn't have a ton of time to wait)

Cabbage and Rice Casserole

2009-10-04T11:22:00.000-07:00

Ok, I've made this particular dish 4 times in the last couple of months. It just gets better and better. It's a little time consuming with the prep work, but certainly doable. I know it's one that Loney has started to crave.

Cabbage & Rice Casserole

1 sm. head of cabbage, washed, drained and coarsely shredded
2 tbsp. vegetable oil (optional)
3/4 c. water, divided
1 lb. lean ground beef
1/2 c. finely chopped onion (I just use dried onion flakes)
1/4 c. finely chopped green bell pepper (optional)
1/4 c. finely chopped celery (I have added carrots as well)
1/4 tsp. ground black pepper
1 tsp. salt, or to taste
Dash of garlic powder or chopped garlic for more flavor
3 c. cooked rice
2 cans (8 oz.) tomato sauce
3/4 c. shredded Cheddar or Monterey Jack cheese
1/2 c. cracker crumbs or fine dry bread crumbs
1/2 c. cooked, crumbled bacon

In a large sauce pot or Dutch oven, steam cabbage in oil and 1/4 cup water for 15 minutes. Drain and set aside.

In a large skillet, lightly brown ground beef; drain off fat. Add onion, green pepper, celery, black pepper, salt and garlic powder; mix well. Continue cooking a few minutes until vegetables are tender. Layer steamed cabbage, cooked rice and browned meat mixture in a lightly greased 13 x 9 x 2 inch baking dish. Pour tomato sauce and remaining 1/2 cup water over all. Top with shredded cheese, cracker crumbs and crumbled bacon.

Bake, covered, in a preheated 325 degrees oven for 20 minutes, or until hot and bubbly. (Or, simmer, covered, on top of stove for 20 minutes.)

Pork Chalupa

2009-10-03T18:15:00.001-07:00

I got this tasty zesty recipe from a good friend. They invited us over for dinner and blew me away with this yummy and simple crock pot recipe. These are great wrapped up in a tortilla or top a salad. Either way is a fiesta in your mouth!

Pork Chalupas

Pork Loin
Seasonings
1 jar Green Salsa
1 jar Red Salsa
1 can Black Beans

Place Pork loin in Crock pot with 1/2 cup water and cover with seasoning of your choice
(I like to use fajita seasoning, pepper flakes, pepper)
Let cook on High 5-6 hours til tender
Pull apart Pork and add beans, and both salsa's
Let simmer 30 min more.

Serve like tacos or taco salads.
YUMMY

Blast from the Past

2009-09-26T21:52:00.000-07:00

These cookies were my favorite treat to make whenever I would have a sleepover growing up.
I'm sure we were allowed to make them because we didn't have to use the oven.

I just love the chocolaty, Peanut buttery, crispy taste of these No Bake Cookies.
I crave them every once in a while and the other day I gave in to my craving and made them for a Ward Choir treat.

Such a simple recipe, but soooo delicious!

No Bake Cookies

2 cups sugar
1/3 cup cocoa
1 cube butter
1/2 cup milk
1/2 cup peanut butter (I like chunky)
2 1/2 cup oatmeal ( I like the texture of instant)

In Saucepan boil the sugar, cocoa, butter & milk for 1 minute
Stir in peanut butter & oatmeal
Drop by teaspoonfuls onto waxed paper & leave to set up and cool
Makes about 3 doz.

Snickers Brownies

2009-09-19T17:13:00.001-07:00

I was innocently browsing through a magazine (Celebrate for Fall) when this recipe jumped right off the page and onto my "recipes I gotta try" list.
Now usually this list gets forgotten, but I had an event coming up to make these for (so I wouldn't eat them all myself), so I decided to give it a try. I was talking to Heather when I cut and tried them for the first time and she was practically jumping through the phone to have a bite because I was ranting and raving about how yummy they are.
The caramel frosting is so yummy and makes these just over the top delicious!
Parker doesn't like frosting so I left some of them without just for him. Snickers Brownies

2 (20 oz) pkgs Brownie Mix (I used one with chocolate chips in it)
5 Snickers bars, chopped
3/4 cup butter, softened
1 1/2 c. Powdered sugar
3/4 cup caramel topping, divided
2 Tbs. heavy whipping cream
1/2 cup salted peanuts, chopped

Brownies
Preheat oven to 350 and spray 9 x 13 pan with cooking spray.
Prepare brownie mixes according to package instructions.
Stir in chopped Snickers bars & pour into prepared pan
Bake 45 min. or until set. Cool completely

Frosting
Beat butter & sugar in bowl with electric mixer until fluffy.
Add 1/2 cup caramel topping, beat well.
Add cream & beat well.
Spread frosting over cooled brownies.
Sprinkle with chopped peanuts & drizzle with remaining caramel sauce.

ENJOY!!

Saltine Toffee

2009-08-23T20:41:00.001-07:00

When I used to work at the Eye Clinic in Provo, we had a patient by the name of Derelys (pronounced like darrel with an ees at the end)
She just loved the doctors (and staff) and would always bring us this treat whenever she had an appointment. I know these as Derelys' toffee snack.
(Warning... they are very simple to make, but follow directions... Miranda burned them twice the first time she made it)

Saltine Toffee

Saltine Crackers - at least a sleeve or more
2 cubes butter
1 c. sugar
pkg. semi sweet chocolate chips
chopped nuts -( I like pecans)

Preheat oven to 350*
Line cookie sheet with foil & cover entire bottom with saltine crackers
(I like to use Zesta brand)

In saucepan mix butter & sugar
Bring to boil while stirring continuously
Continue cooking 2 1/2 minutes
Pour mixture over saltines
Bake 10 minutes
Remove from oven and sprinkle with chocolate chips
Place back in oven until chocolate chips warm and soften (about 3 minutes)
Take out of oven and spread chocolate chips evenly over toffee and sprinkle with chopped nuts
Let cool before cutting or breaking apart.

Strawberry Pie

2009-08-23T20:32:00.000-07:00

(Ok, so I'm a little strange because I take pictures of so much food)
I got this recipe from the very first edition EVER of Taste of Home Magazine.
I've kept it all these years because it is truly one of my favorites.
You can also use the glaze for strawberry shortcakes -yummmm

Strawberry Pie
(I usually get 2- 9" pies not heaping full)

Start with dad's famous pie crust - bake and set aside to cool

3 quarts fresh strawberries, divided
1 1/2 c. sugar
6 Tbs cornstarch
2/3 c. water
Red food coloring (optional) I usually don't use it

In large bowl, mash enough berries to equal 3 cups.
In saucepan, combine the sugar & cornstarch.
Stir in the mashed berries and water; mix well.
Bring to a boil over medium heat, stirring constantly.
Cook and stir for 2 minutes.
Remove from heat; add food coloring.
pour into large bowl and chill for 20 minutes stirring occasionally, until mixture is just slightly warm.
Fold in remaining berries.
Pile into pie shell.
Chill for 2 -3 hours
Top with homemade whipping cream or cool whip

Pie Crust & Apple Pie

2009-08-23T20:19:00.000-07:00

Well, here it is... Dad's famous Pie Crust recipe. I'm also throwing in an added bonus of homemade apple pie filling that I got from my Mother in Law Nancie.
There's nothing quite like the light, flaky, sweet goodness of Dad's pie crust.

Pie Crust (2 9" shells)

2 c. Flour
1 c. Shortening
1/3 c. Sugar
1 tsp Salt

Blend dry ingredients (Dad and I like to use our hands - freshly washed of course)
Add shortening and blend (by hand) until pea sized balls form
Fold in about 1/2 cup cold water - just enough to get it to stick together
Wrap in saran and set in fridge for 5 - 10 minutes

Roll out and press into pie tin
For cream pie, Bake 375 degrees until golden brown (can't remember how long)
For fruit or pumpkin pie - bake as directed on recipe

Apple Pie Filling

10 - 12 fresh apples - I like to use Rome
1 Tbs. lemon juice
1 c sugar
1/2 c. Flour
1 tsp cinnamon
dash nutmeg
dash salt

Peel core and slice apples - sprinkle with lemon juice
Combine remaining ingredients and mix with apples
line pie plate with 1/2 pie crust
Fill with apple filling & scatter sliced butter on top of apples
Top with remaining Pie crust & flute edges
Brush top with milk and sprinkle with sugar (this gives it a nice sparkle)
Cover edges with foil or pie liner
Bake 375 degrees 25 minutes
Remove foil & bake 20 - 25 minutes more or until pie is bubbly & golden brown.

Cookie Salad

2009-08-22T11:07:00.001-07:00

Don't let the name "salad" in the title fool you... this is a delightful, sweet, party in your mouth type of side dish.
I'm sure people have been making this for generations, but I was first introduced to it by my Sister in Law for Thanksgiving 2006. I forget to make it, but it's always a treat when I do.

Cookie Salad

1 lg box Vanilla Pudding mix
2 cups Buttermilk
16 oz Cool Whip
1 can Mandarin Oranges
1 sm pkg. Slivered Almonds
1 banana - slices
1 pkg Fudge Striped Cookies - crumbled

Combine pudding mix and buttermilk - mix well
Fold in Cool Whip
Add remaining ingredients
Chill well before serving.

Addictive Sweet Stuff from Heck

2009-08-22T10:44:00.000-07:00

OK, so that's not really what this recipe is called, but it should be. When I first made this recipe, given to me by Grandma Sanders, I only had enough karo to make 1/2 batch. I thought that made a pretty big batch but little did I know... the second time I made it I decided to make the full recipe and wow... Miranda and I have been eating this addictive sweet stuff from heck all week! I even shipped a baggie full to Heather in Washington and I still have a ton left! (surprise Heather.. I don't think she's received it yet).

Anyway... Granny has been making this yummy mix for quite a while and it is everyone's chex mix of choice. I asked her if she would share her secret recipe and she did!! I also found out one of her tricks is the coconut flakes. They are the unsweetened big flakes from a health food store. I bought mine in St. George where Granny said to go, but I'm sure most health food stores will have it.

And so... without further delay... here is the recipe for
The addictive sweet stuff from heck...
I really don't know the real name for it so we'll just call it

Granny's Sweet Chex Mix

Mix together in large bowl
1 box Corn Chex
1 box Honey Grahams
(Granny likes to add other cereal as well like Cinnamon Toast Crunch andHoney Combs)
I added Rice Chex and Honey Nut Chex ... just adjust the above cereals to include the one's you like)

Stir in 3 cups Coconut - Unsweetened lg flakes
Then add any of the following you would like...
Slivered Almonds, Pecans, Cashews, Peanuts

Now for the good stuff... mix together in saucepan

4 cubes butter (use the real stuff... not margarine)
2 2/3 cups sugar
2 2/3 cups light Karo syrup

Bring ingredients to a boil.
Continue boiling for 3 minutes longer
then add a drop of vanilla and a sprinkle of cinnamon if desired.
(I haven't added the cinnamon when I make it, but Granny loves it)

Once the syrup is all bubbly and thick... pour over your cereal mixture and stir well.

Pour mix evenly onto sprayed cookie sheets to dry....
(after a few hours, turn over to dry back side as well)

And that's it... once all dry put into ziplocks to keep fresh.

I know you'll enjoy this as much as I have... (well, hopefully not quite as much as I have)

Graham Cracker No Bake Cake

2009-08-09T10:43:00.000-07:00

Ingredients:
Graham Crackers (lots)
2 cans Sweetened Condensed milk
1 can cream
1 can fruit cocktail
1 can pineapple chunks
coconut

Layer a box of graham crackers in a loaf pan
then pour 2 cans of sweetened condensed milk over the crackers and soak them really good.
Leave in the fridge overnight.
Unmold the cake onto a platter or tray and drizzle with canned cream then top with fruit cocktail, pineapple chunks and coconut.

It's a very popular no-bake cake here in the Philippines. Most of the homes in our area don't have ovens so this is the best they can do. Actually, many don't have refrigerators either so they wait to assemble just before serving. But, it's better and moister if soaked and cooled.

Oreo & Fudge Ice Cream Cake

2009-07-29T23:14:00.000-07:00

I first found the recipe to this easy and delicious dessert in a Kraft Food magazine.
It's a favorite dessert in the summer and have made it for many get togethers.
Miranda even made it as her birthday cake this yearOREO & Fudge Ice Cream Cake

1/2 cup hot fudge ice cream topping, warmed

1 tub (8 oz.) COOL WHIP thawed, divided

1 pkg. (3.9 oz.) Chocolate Instant Pudding

10 OREO Cookies, chopped (about 1 cup)

12 vanilla ice cream sandwiches

POUR fudge topping into medium bowl. Whisk in 1 cup COOL WHIP. Add dry pudding mix; stir 2 min. Stir in chopped cookies.

ARRANGE 4 ice cream sandwiches, side-by-side, on piece of foil; top with half the chocolate mixture. Repeat layers. Top with remaining sandwiches. Frost top and sides with remaining COOL WHIP.

FREEZE 4 hours

ENJOY!!!

Here is the link to the Kraft site for more photos
Oreo & Fudge Ice Cream Cake