Wednesday, August 17, 2016

The Perfect Omelette

Years ago on Oprah, I saw a segment about how to make the perfect omelette.  I have been using this method ever since and it really does work.  I have egg issues and cannot eat eggs unless they are very well-cooked.  No egg juice!  I never order eggs at restaurants because I'm too afraid of egg juice.  So I love this method because I can make sure my omelette is well-done!

Step 1:  Crack two eggs into a bowl.  Add 1 Tbs of water.  Whisk really well with a fork.

Step 2:  Pour eggs into an already butter/sprayed pan that has been heating over low-medium heat.  Sprinkle with salt and pepper.  With a spatula, push in the sides to the center and let the eggs fill in the gaps.  Do this like 3 times until there is no more runny eggs.  Then flip.

Step 3:  Add toppings to one side of the omelette.  Then fold over the other side.  Cook for about a minute on each side.

Step 4:  Serve and enjoy!!

Friday, August 12, 2016

Teriyaki Chicken

We love this homemade teriyaki sauce!  I found this recipe in my ward (church) cookbook years ago.  It's so easy and so good!  I used to add the sauce to the chicken in the crockpot, but then I decided I liked it better when we added it right before serving.  That way it has more flavor.  Try it and see what you think!

1 Tbs. cornstarch
1/2 cup cold water
1/4 cup brown sugar
1/4 cup soy sauce
1/4 cup vinegar
1 garlic clove, minced
1 tsp. ginger (I used about half this much)

*Mix cornstarch and cold water until smooth.  Combine with the rest of the ingredients in a saucepan.  Stir over medium heat until thick and smooth.  Serve over chicken and rice.

Tuesday, August 9, 2016

Red and White Pasta

I saw this recipe a couple of years ago on one of my favorite blogs, 71toes.  It's a great way to feed a lot of hungry kids.  It has become the favorite pasta dish at our house.

For the RED SAUCE:
1 lb. mild breakfast sausage (I use Jimmy Dean)
1 onion, finely chopped
2 garlic cloves, minced
1 bottle of marinara (I use Trader Joe's Tomato Basil)

*Cook sausage with onion and garlic, drain grease, add marinara.

4 Tbs. butter
1 cup whipping cream
1 8oz. package cream cheese
1 clove garlic, minced
1/3 cup parmesan cheese

*Melt the butter, then add whipping cream, cream cheese, garlic and parmesan.  Whisk together on stove for a couple minutes until smooth and thick.

*In a 9x13 pan, layer one box of cooked penne pasta, the white sauce, the red sauce and then cover with shredded mozzarella.  Bake at 350 for 25 minutes.

Tuesday, July 26, 2016

Browned Butter Rice Krispie Treats

I don't want to say that I don't like Rice Krispie Treats, it's just that they have never been one of my favorite desserts.  I usually go for something that involves chocolate.  But this summer I was at at Girls' Camp with my church and I walked into the cabin where the cooks were staying and someone offered me a Rice Krispie Treat. I never turn down food, so of course I accepted.  I took one bite and demanded to know who had made them.  Just kidding, I'm not demanding.  I asked nicely.  They told me Amanda made them (she was the head cook at camp).  I asked why they tasted so dang good.  They said she browns the butter.  I thought to myself, "She's a genius."  Why had I never thought of that?!  Seriously, such a simple tweak to an already easy recipe, but such a huge difference in the taste.  You gotta try these.


2 sticks butter (don't be trippin' it's fine)
1 (16 oz) bag mini marshmallows
1 (12 oz) box Rice Krispie cereal

*Melt butter over medium heat, stirring frequently, until brown.  This takes like 7-8 minutes so be patient.  And don't burn it!  Add marshmallows and remove from heat.  Stir until all marshmallows are melted.  Add cereal and mix well.  Spread into a 9x13 pan or onto a cookie sheet.

Monday, October 27, 2014


It still feels like summer in Az (91 today) but I'm once again trying to will fall into visiting us. I do this every year. Saturday I made beef stew - and decided I haven't been all that fond of my beef stew recipes all these years. I took some of my old ingredients, added some new and came up with what I think is the best beef stew I have ever made in my life! I think using beef base and wine in the broth did the trick. And not cooking wine - that stuff is NASTY! Now - I'm not a wine drinker and if you have objection to using it in your cooking, you can leave it out (the alcohol cooks out, so don't fret) but I would advise not to. It makes the broth so deep and hearty. 

 If you haven't ever used beef or chicken broth base, you should.  "Better Than Bullion" is good but Costco caries Tones and I think it's just as good. So much better than broth - and you can make it as strong or weak as you like. I make it from the container like the directions say and if you need your broth saltier, add a little more base instead of salt. More depth of flavor - once again.  I also use half chicken and half beef broth. I also cut the carrots in rather large pieces so that those picky eaters in our house there's only 2 of us and it isn't me can pick them out. 


1 1/2-2 lbs. beef stew meat (I cut them smaller than they come from store)
1 medium onion, chopped
2-3  glove garlic, chopped
2-3 ribs of celery cut into chunks

2-3T olive oil

In large stock pot, heat olive oil and saute chopped onion, garlic celery and stew meat just until meat is not pink any longer. Add:

10  cups broth (I use half chicken and half beef)
1/2 cup good red wine (not cooking wine - its awful)
1 1/2 T. Worcestershire sauce
1 14 oz. can crushed tomatoes
1 T. fresh flat leaf parsley (Italian) or 1/2 T. dried parsley
1/2 t. dried thyme
2 bay leaves
1 t. sugar
coarse black pepper
Kosher salt to taste (I usually add more broth concentrate if it needs salt)

Bring to a soft boil, cover with a lid and simmer on low about an hour until beef is tender.  Add:

1 1/2 lbs cubed red potatoes (don't peel them)
4-5 medium carrots cut into 2 inch chunks

Continue to simmer just until potatoes and carrots are tender.

If you like your broth a little thicker, mix 2 T. cornstarch with a little cold water and quickly stir into hot soup, stirring continually so you don't get chunks.  We like our broth soupy, so I don't thicken it.

Wednesday, October 1, 2014


I have so many recipes pinned on Pinterest, I think its time I went through them and printed (yes - the old fashioned way to read a recipe). I always think maybe the source they came from will get deleted or someone will cancel their blog.  I found this and pinned it while looking for a different recipe.  This cute girl's name is Kathleen and her cooking blog is  And let me tell you, this bread is good for second or thirds or even fourths.  I only used 1 t. cinnamon, as I don't like my food too "cinnamony".  I know that's not a word.  It makes two loaves and I gave one to a neighbor.  Great fall recipe to use with all the wonderful apples that are appearing. The glaze is so delicious!! This bread is heavy and doesn't raise very high but is so dense, moist and delicious.

Apple Bread with Pecan Praline GlazeYield: 2 Loaves



Make The Bread:
1. Preheat oven to 350 degrees.  Spray two 8X4 inch baking pans with nonstick cooking spray.
2. In a large bowl whisk together the first nine ingredients.  In a separate bowl, mix eggs, oil and vanilla.  Add the egg mixture to the flour mixture and combine. (The batter will be extremely thick). Mix in apples and 1 cup chopped pecans until evenly distributed through batter.
3. Spoon batter evenly into prepared pans and smooth out the top of batter with the back of a spoon.  Bake in preheat oven for 50-55 minutes or until a toothpick inserted into the center of the loaf comes out clean and edges of bread are just pulling away from baking pan.
Make The Glaze:
1. In a heavy bottomed 2 quart saucepan, bring brown sugar, butter and milk to a boil over medium heat. Boil 1 minute, whisking constantly. Remove from heat.
2. Add vanilla and powdered sugar and using a hand held electric mixer beat on medium speed until smooth. Pour half the glaze immediately over each loaf of cooled bread and sprinkle evenly with pecans.

Tuesday, September 16, 2014

One Bowl Cocoa Brownies

Following Food Network on Instagram adds excitement to my life.  I get pretty excited about the recipes that come through my feed each day.  Especially when they involve baking.  Who doesn't love a good brownie?
Whenever I come across a new brownie recipe, I have to try it.  Brownies made from a box are good, so taking the time to make them from scratch means the recipe has to be a really good one.  
I have tried lots of brownie recipes that have been really good, but this one might be my fave.
(slightly adapted from a recipe off the Food Network website)
1 1/2 cups sugar
1 cup butter, melted and cooled to room temp.
1 tsp. vanilla
3 large eggs
1 cup flour
1/2 cup unsweetened cocoa
1 tsp. salt
1/2 tsp. baking powder
1 1/2 cups semi-sweet chocolate chips (I recommend Ghirardelli)

*First, melt butter and let cool to room temp.  When the butter is cooled, mix the sugar, butter, vanilla and eggs together.  Add flour, cocoa, salt and baking powder.  Mix until combined.  Add chocolate chips and mix in.  Spread batter into a greased 9x13 pan and bake at 350 for 30 minutes.  Mine were done a few minutes before that, so make sure and check them.  Cool completely before cutting into squares.

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