Thursday, October 29, 2009

Marshmallow Witch

I can take zero credit for this darling witch. Wyatt came home from preschool with it. I don't even know which talented mom made them. But I had to take a picture and share it because I thought it was such a cute idea. Looks like 1 big marshmallow, green coconut, mini chocolate chips, part of an oreo, a recess peanut butter cup, and a kiss. Stuck together with frosting. So cute! A fun and easy treat to make with your kids.

Creamed Corn

In keeping with the corn theme, here is a recipe I got from my cousin, Paula. This recipe takes corn to a whole new level. You have to taste it to appreciate it. This picture makes it look like soup, but it isn't soup. I just poured a little too much of the cream in when I was preparing for the photo. This is a perfect side dish for your favorite Fall dishes.
40 oz. frozen corn
2 cups heavy whipping cream
1 cup milk
6 Tbs. sugar
1 tsp salt
1/2 tsp. Accent
1/4 tsp. pepper

*Combine ingredients in a large pot on the stove. Bring to a boil and simmer for 5 minutes. In a separate bowl, melt 2 Tbs. butter and stir in 2 Tbs. flour. Add to corn and mix well. Remove from heat and serve.

Wednesday, October 28, 2009

Mexican Corn Chowder

How about this weather today?? I love it. Feels like Fall! I made this soup on Monday for dinner and it was the perfect comfort food for a cool evening. I found the recipe in my cookbook called "Favorites."

photo courtesy of

1 lb. boneless, skinless chicken breast, cut into bite-size pieces (I didn't use chicken that night)
1/2 cup chopped onions
1 to 2 cloves garlic, minced
3 Tbs. butter
2 chicken bouillon cubes
1 cup hot water
3/4 tsp. cumin
2 cups half and half
2 cups shredded cheese
1 can cream-style corn
1 can diced green chilies, undrained
1 medium tomato chopped

In pan, brown chicken, onion, garlic and butter until chicken is no longer pink. Dissolve bouillon in hot water. Add to pan along with cumin. Bring to boil. Reduce heat, cover, and simmer for 5 minutes. Add half and half, cheese, corn, and chilies. Cook and stir over low heat until cheese is melted. Stir in chopped tomato and serve.

Monday, October 26, 2009

Another Chocolate Chip Cookie Recipe

I wanted to make chocolate chip cookies the other day, but only had a 1/2 cup of sugar left. So, I decided to try this recipe I found on Homebased Mom. It was really good and we all loved the cookies!

3/4 cup butter, softened
1/2 cup sugar
1 cup brown sugar
1 Tbs. vanilla
1 egg
1 egg yolk
1/2 tsp. salt
1/2 tsp. baking soda
2 cups flour
2 cups chocolate chips

Cream butter and sugars. Add egg, egg yolk and vanilla. Mix in salt, soda and flour. Add chocolate chips. Bake at 325 for 15-17 minutes.

Saturday, October 24, 2009


I really, really want it to be cold weather so I decided to make homemade chicken noodle soup. I love it so much more with homemade noodles. If I make soup will it get cold? Probably not, but the soup is good anyway. I make these in my mixer with the dough hook. Works great!!

2 1/2 cups flour
pinch of salt
2 beaten eggs
1/2 c. milk
1 T. butter

In large bowl, or bowl of mixer, add flour and salt. Add the beaten eggs, milk and butter. Knead the dough (by hand or with dough hook) about 5 minutes Let rest in a covered bowl for about 10 minutes.

On a floured surface, roll out to about 1/8 inch thickness. Cut into desired size strips. I use a pizza cutter. My recipe says allow them to dry a little before cooking, but I don't usually and haven't noticed it makes much difference. Coat them in a little flour before adding them to broth, but be careful to not flour too much as this will make your soup thick.

Cook noodles in soup broth that is at a roiling boil. This will prevent the noodles from sticking together. Cook them for 7-10 minutes and taste one to check for doneness. Cook a little longer if needed.

**NOTE: I cook the vegetables (carrots, celery, and whatever else you put in your soup) separately in broth and cook the noodles separately in more broth before adding them together so the vegetables don't get mushy while the noodles are cooking. Then add them together.

Thursday, October 22, 2009

Italian Cream Sodas

Chances are that many of you have already experienced the amazingness of these Italian Cream Sodas. But in the event that you have not, we feel obligated to spread the good word. These are so fun and easy to serve to a big group. The flavor possibilities are endless and you will find yourself going back for more and more.
Torani flavored syrups (available at Smart and Final)
Sonic ice
half and half
whipped cream
club soda
clear plastic cups

*Grab a cup, fill 3/4 full with ice, squirt in flavors of your choice (4-6 squirts depending on size of cup), fill cup with club soda, pour in 1-2 Tbs of half and half, top with whipped cream, grab a straw and stir. Seriously have got to try this. I first had them at a bridal shower and wanted to try every possible flavor combination. Thank you to Heidi Allen for letting me borrow her syrups for Nat's shower and for teaching me how to make these delightful drinks.

Monday, October 19, 2009

Mexican Cornbread

It drives me crazy when I have a horrible picture to go along with a good recipe. Oh well. This was a last minute "what-do-we-take-to-the-potluck-dinner-without-having-to-go-to-the-store" recipe. Turned out to be pretty tasty. Gotta love
1 cup melted butter
1 cup sugar
4 eggs
1 can cream-style corn
1 small can green chilies
1/2 cup shredded Monterey Jack
1/2 cup shredded Cheddar
1 cup flour
1 cup cornmeal
4 tsp. baking powder
1/4 tsp. salt

*Beat together butter and sugar. Beat in eggs, one at a time. Blend in corn, chilies, and cheese. Add dry ingredients and mix until smooth. Pour into greased 9X13 and bake at 300 for 1 hour.

Friday, October 16, 2009

CALABACITAS (little squash)

I grew up (in Mexico) eating this dish and haven't made it in quite a while. A friend gave me some summer squash and zucchini from her garden and it reminded me how much I love it. It's even better the second day, heated up after the flavors blend together! You can alter the chile to your taste and I always use frozen or fresh corn (not a fan of canned). I also mostly use tomato paste because I have picky eaters in my house who "don't like chunks of mushy tomatoes". I however, like the canned, diced better.

1-2 medium zucchini
1-2 medium yellow summer squash (or all one type)
1 medium yellow onion, diced
1 clove garlic, minced
1/2 cup chopped, peeled roasted green chile (or canned, drained and rinsed)
1 cup corn (frozen or fresh, cut off cob)
2Tbs tomato paste (or 1 15 oz. can of diced tomatoes)
chopped cilantro (optional—add at end)
1/2-1 cup shredded cheddar cheese (or jack cheese)

Cut squash into halves lenghtwise, then cut up into half moons about 1/4 inch thick. Cook diced onion in a large skillet in some oil or butter until it is softened. Add squash and garlic and cook on medium-low heat for about 10 minutes. Add green chile and corn, season with salt and pepper. Add tomato paste or diced tomatoes and cook until most of the liquid is cooked down.and stir in. The liquid from the veggies will thin it out the tomato paste. Remove from heat and stir in ciantro. Immediately sprinkle cheese on top so it will melt. You may also place in a hot oven for 15-10 minutes to better melt the cheese. **NOTE: I add about 1/2-1 t. of sugar to balance out the acidity of the tomatoes.

Monday, October 12, 2009

The Pioneer Woman

Ree Drummond aka The Pioneer Woman has finished her cookbook!! It goes on sale October 27th. Don't worry, I've already got mine ordered. And to top it off, she is coming to Phoenix on her book signing tour!!! It's on Thursday, November 5th. Go to her website for the details. If you haven't visited her website already, do yourself a favor and check it out! She is amazing! She has the best recipes with step-by-step instructions and photos. We love her recipes and have posted many of them on here. So, mark your calendars for Nov. 5th to meet The Pioneer Woman in person! See you there!

Thursday, October 8, 2009

Favorite Chili

(this picture is from the internet, not a true picture of the favorite chili)

Another recipe from the Favorites cookbook. I must say I love this cookbook, so I suggest you look into getting a copy for yourself if you like the recipes from it. Its from Utah. Anyway, Dave's sister made this when I was in Chicago and it just hit the spot. Its extra yummy when served with Trader Joe's cornbread.

2 pounds lean ground beef
2 onions, chopped
1 green pepper, chopped
3 cloves garlic, minced
2 (16-ounce) cans kidney beans, undrained
1 (28-ounce) can crushed tomatoes
2 (16-ounce) cans chili beans, undrained
2 packages chili seasoning
1 tsp basil
1 (8-ounce) can tomato sauce

Brown ground beef in large pan. Drain fat and add onions, garlic, and pepper. Cook for 5 minutes. Add rest of ingredients, bring to a boil and then turn to low heat and simmer for at least 2 hours. (Add a little water if it gets too dry)

**I halfed it when I made it (because we only have 2... and a 1/2 people eating at our house). I also left out the chili beans because I didn't have any. And it was still delish.

Dave's family homemade hot fudge

Dave brought this recipe to our marriage... and it could be one of the reasons I married him. Its the most delicious richest homemade hot fudge I've had. If you ask me, I just assume make this rather than go to G-deli for a hot fudge sundae. Sorry Holl and Rach, I know how much the G-deli sundae means to you. But really this hot fudge is that good!!

1/3 C cocoa
3/4 C sugar
2/3 C evap. milk
1/3 C karo syrup
1/3 C butter
1 tsp vanilla

Mix cocoa and sugar first. Then add evap milk and corn syrup. Cook medium heat until boils. Stir 1 minute. Finally add butter and vanilla.

We like it over Trader Joe's French Vanilla. Dave will even whip up some homemade whip cream and this really makes it good.


I got this recipe from my friend, Shauna, after having these at her house. I am not a bread-making person, although I really want to be someday. But when she told me how easy they were, I decided to give it a go. Not only are they super easy, but they also make your house smell like Heaven and they are so good.
1 1/2 cups warm water
2 Tbs. sugar
1/2 tsp. salt
1 Tbs. yeast (SAF instant)
3 cups (plus a little more) flour
*Combine and knead for 5-6 minutes on low speed. Let rest for 10 minutes. Take sections of dough and roll out into rectangles. Cut into strips with a pizza cutter and place on baking sheet. Brush on melted butter and top with Italian seasoning (recipe below) and Parmesan. Let rise for 20 minutes. Bake at 350 for 18-20 minutes.

Italian Seasoning:
1 Tb. onion powder
3 Tbs. oregano
1 Tbs. marjoram
2 tsp. garlic powder
2 Tbs. basil

*Save some dough and make dessert breadsticks with butter, cinnamon and sugar. Bake separately so they don't take on the Italian seasoning taste.

Tuesday, October 6, 2009

Gooey Popcorn

This is the kind of treat you have to give away because it makes a lot and it is so good that if you don't give it away, you'll eat it all, not kidding. I gave it to my neighbors to munch on during conference.

4 bags- all natural microwave popcorn

1 cup butter (melt in microwave)

1 cup brown sugar

30 big marshmallows

Melt butter, then add brown sugar. Cook for 45 seconds. Next add 30 big marshmallows. Melt for 2 min.

Stir really good then pour over popcorn. I also added candy corn to make it a bit more festive. Did you know that each year Americans consume enough Brach's Candy Corn that if laid end to end, would circle the earth 4.25 times? Kinda gross. (This fun fact was on the bag of candy corn I bought:)

Another great recipe from my friend Susie.

Sunday, October 4, 2009

Tortellini + Vegetable Soup

I got this delicious soup recipe from my sis-in-law, Jade, who got it from her friend Caroline. I love this soup! It is full of vegetables and flavor. We all went back for seconds. Perfect for a Fall day!

1 pkg. fresh, cheese tortellini (found in refrigerator section)
8 cups chicken or vegetable broth
2 cups chopped carrots
1 cup chopped celery
1 can petite, diced tomatoes drained
1/2 pkg. frozen chopped spinach or 1 cup fresh spinach
1 zucchini diced
1/2 onion diced
1 clove garlic minced
1/2 tsp. pepper
1 Tbs. dried or fresh parsley
1 or 2 bay leaves
1/2 tsp. basil
1/2 tsp. thyme
1/2 tsp. oregano
parmesaen cheese grated to put on top

In large pot, add broth and herbs. Bring to a boil. Add all vegetables and put on medium to medium-high heat for 10-15 minutes, until veggies are tender. Add tortellini and cook for another 7-8 minutes. Serve with parmesaen cheese on top. Serve with crusty bread or cornbread. Enjoy!
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