Tuesday, December 23, 2008

Creamy Broccoli Cheese Soup

Both the hubby and I are not creamy soup people. Until tonight. We loved this soup! It had great flavor and texture and warmed our bellies on a cold night. I highly recommend this one!

4 potatoes peeled, and cut into small cubes
5 carrots peeled and chopped
2 heads of broccoli chopped (think of the choppin' broccoli song from SNL)

Boil potatoes and carrots for 10 min. then add broccoli and boil 10 more minutes. Drain and set aside.

half or whole onion diced
1/4 cup butter

Melt butter then saute onion in butter until tender. Set aside.

1/2 cup butter
1/2 cup flour
4 cups whole milk
1 cup chicken broth
2 cups cheese
1 1/2 tsp. salt
1/4 tsp. pepper

Melt butter in large pot. Add flour and whisk until mixed well. Add milk and broth. Stirring constantly, bring to a boil and boil for 2 minutes to thicken. Add veggies, onion, cheese, salt and pepper. Reduce heat to low. Serve with rolls or in bread bowls. Enjoy!!

Friday, December 19, 2008

Holly Cookies

Nothing says Christmas to me like Holly Cookies.
My mom made these every year for our neighbor treats.  They are so cute and festive plus delicious and gooey.  No baking required, just mix up and drop.  So easy!
10 oz. miniature marshmallows
1/2 cup butter
2-4 Tbs. green food coloring (depending on how dark you want them)
2 tsp. vanilla
6 cups Cornflakes

*Melt together first four ingredients and stir until all green.
Add 6 cups Cornflakes and mix well. Drop by spoonfuls onto wax paper and put 3 red hots on each cookie.  Let cook before moving onto plates.

Thursday, December 18, 2008

Sweet Chex Mix

Tis the season for baking Christmas goodies! I got this recipe from Amy Goodman, my cousin/friend/book club homie. It is super easy and highly addictive.8 cups Rice Chex
8 cups Golden Grahms
1 cup slivered almonds
1 cup coconut
*Mix in big bowl. Then bring to a boil for 2 minutes in a saucepan:
1 cup sugar
1 cup light Karo
3/4 cup butter
*Pour over cereal mixture and mix well.

Saturday, December 13, 2008

Sour Cream Banana Bread

Moist and delicious!!

1 1/4 cups sugar
1 stick plus 2 Tb. softened butter
2 eggs
1 tsp. vanilla
1 tsp. baking soda
4 Tbs. sour cream
1 cup mashed, ripe bananas
2 cups flour

Cream butter and sugar. Add eggs, vanilla, sour cream, soda, bananas and flour. Mix well and bake at 350 degrees for 45 min to an hour.

Stuffing Pork Chops

Same Holiday magazine, different recipe. 6 boneless, thin-cut pork chops
1 onion, sliced thin
2 Tbs. Worcestershire
1 pkg. (6oz.) stuffing mix for chicken
1 cup shredded mozzarella
*Heat large skillet on stove and spray with cooking spray. Add chops and onions. Cook until done, turning once. (about 10 minutes). Remove chops and continue cooking onions, adding Worcestershire, for 5 minutes. Return chops to skillet and top with onions. Mix stuffing mix with 1 1/2 cups hot water and spoon around edge of skillet. Top with cheese and cook for 10 more minutes.

Tuesday, December 9, 2008

Baked Penne Pasta

Found this recipe in a Holiday magazine and thought it looked fairly simple and normal. It also contains like 5 food groups! My family really liked it. 1 1/2 cups multigrain penne pasta, uncooked
1 pkg. (9oz.) fresh spinach leaves
1 lb. boneless skinless chicken breasts, cut into bite-sized pieces
1 tsp. dried basil leaves
1 jar spaghetti sauce (14 1/2 oz.)
1 can diced tomatoes, drained
2 oz. Neufchatel cheese, cubed
1 cup shredded mozzarella
2 Tbs. shredded Parmesan
*Cook pasta according to directions, adding spinach the last minute of boiling.
Cook and stir chicken and basil in skillet on stove over medium-high heat for 3 minutes. Add sauce and tomatoes. Bring to a boil, then turn down and simmer until chicken is done. Add Neufchatel cheese and stir.
Drain pasta and spinach and add to chicken mixture. Add half of mozzarella and stir. Pour into a casserole dish. Bake at 350 for 25 minutes and then sprinkle with the rest of cheeses and bake 5 more minutes.

Wednesday, December 3, 2008


1 cup flour
4 eggs
2 Tbs. sugar
1/4 tsp. salt
1 cup water
1 Tbs. vanilla
*Blend ingredients in blender. You can use a crepe-maker to make them or just use a small frying pan (scrambled egg size). Spray with cooking spray and put in a 1/4 cup of batter and spread around by picking up pan and moving in a circle. Cook on medium for a couple of minutes and then fill crepes with pudding, fruit, whipped cream, powdered sugar, syrup, or whatever suits your fancy.

Tuesday, December 2, 2008

Pulled Pork

I got this recipe from Nat who got it from her mother-in-law. It's sweet and delicious!

Pork tenderloin or pork roast
some water

Put pork in crockpot then add some water. Cook on low all day. Shred then add sauce:

1 brown sugar
1 cube melted butter
2 Tb. ketchup
2 Tb. mustard
2 Tb. worchestershire sauce

Pour over pork and mix well. Let sit for a few minutes to let flavors blend together. Serve on rolls. Makes a lot!

Rootbeer Pulled Pork recipe to come....

Sunday, November 30, 2008

Winter Fruit Green Salad

1 head romaine lettuce
½ c cashews (can also use pecans or almonds)
¼ c dried cranberries
1 apple (cored & sliced)-also toss in ½ tsp. Lemon juice
1 pear (cored & sliced)-toss in w/ lemon juice
4 oz. Shredded Swiss cheese (can also use feta or drained & rinsed cottage cheese)

¼ c sugar
¼ c lemon juice
1 tsp. Diced onion
1/3 c olive oil
2 tsp. Poppy seeds
½ tsp. Dijon mustard
¼ tsp. Salt
dash of pepper

Blend dressing in a blender, adding oil during blending process. Toss salad ingredients and dressing together just before serving. Serves 12

Tuesday, November 25, 2008

Recipe Requests

There are a few recipes that I've been hoping to see on Becoming Betty.
I figure if I it publicize it, it might happen faster.
So here are my requests:
Jen...those heavenly bread sticks
Bonnie...that rice pudding you brought my mom
Holly...the rocky road brownies
*Thank you and Happy Thanksgiving*

Sunday, November 23, 2008

Pumpkin Bread Pudding

I made this last year for Thanksgiving and it was the best pumpkin dessert I have ever had.

Bread pudding
2 cups half and half
1 15-ounce can pure pumpkin
1 cup (packed) plus 2 tablespoons dark brown sugar
2 large eggs
1 1/2 teaspoons pumpkin pie spice
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons vanilla extract
10 cups 1/2-inch cubes egg bread (about 10-ounces)
1/2 cup golden raisins

Caramel sauce
1 1/4 cups (packed) dark brown sugar
1/2 cup (1 stick) unsalted butter
1/2 cup whipping cream

Powdered sugar

For bread pudding:
Preheat oven to 350°F. Whisk half and half, pumpkin, dark brown sugar, eggs, pumpkin pie spice, cinnamon and vanilla extract in large bowl to blend. Fold in bread cubes. Stir in golden raisins. Transfer mixture to 11x7-inch glass baking dish. Let stand 15 minutes. Bake pumpkin bread pudding until tester inserted into center comes out clean, about 40 minutes.

Meanwhile, prepare caramel sauce:
Whisk brown sugar and butter in heavy medium saucepan over medium heat until butter melts. Whisk in cream and stir until sugar dissolves and sauce is smooth, about 3 minutes.
Sift powdered sugar over bread pudding. Serve warm with caramel sauce.

Thursday, November 20, 2008


I got this recipe a long time ago from a Tyler Florence Food TV episode and I changed it a little. His marinade seemed a little bitter so I just made a few changes. We love this and it's so great to have as leftovers.

4-5 lbs boneless pork shoulder

2 T. kosher salt
1 T. black pepper
1 c. brown sugar
1/4 c. paprika
1/2 T. thyme (or 2-3 sprigs fresh, leaves only)
4 cloves garlic
1/4 c. red wine vinegar
Scant 1 T. cayenne pepper
3 T. virgin olive oil

Place salt, pepper, brown sugar, paprika, thyme, garlic, vinegar and cayenne in a food processor and pulse until combined. Add olive oil until you have a nice paste. Rub all over the pork, being sure to it into the nooks so the salt can penetrate the meat well. Place in a zip lock bag and refrigerate for at least 3 hours or overnight (preferred).

Allow the meat to sit at room temperature for 30 minutes before cooking. Place the pork in a roasting pan fitted with a rack insert. I place aluminum foil under the rack for easier clean-up. Roast the pork for 3 1/2 hours uncovered at 325 degrees. The outside will get crispy-brown and will look like mahogany. Let the meat rest for 10-15 minutes before slicing or shredding. Serve on Kaiser rolls or sliced Ciabatta rolls. Delicious with a side of coleslaw**

**We actually like to put coleslaw on top of the meat in the sandwich. Sounds weird, I know but is really yummy (if you like coleslaw)!

No Bake Cookies

Raise your hand if you had Ms. Weber for Home-Ec at TJH! 
This is one of my favorite recipes from that class. Me and my friends used to make these every Sunday night and we usually ate them all before they even made it into cookie form.
Easy to whip up when you don't have time to bake cookies!
2 cups sugar
1/4 cup cocoa
1/2 cup milk
1/2 cup butter
1/2 cup peanut butter
1 tsp. vanilla
2 cups quick oats

Mix sugar and cocoa in a sauce pan.  Add butter and milk.  Mix well and heat over medium heat, stirring constantly, until the mixture reaches a full roiling boil. Boil for one minute and then remove from heat.  Add pb, oats and vanilla.  Stir really well and then drop by spoonful onto waxed paper.  Let cool for about an hour or put in fridge to cool faster.

Sunday, November 16, 2008

Mango Salsa

BC came home from a missionary open-house in our ward, raving about this mango salsa. Sister Alston was nice enough to e-mail me the recipe and I can tell it will be a regular item on the menu at our house.1 ripe mango, diced
2 tomatoes, seeded and diced
1/4 cup red onion, diced
2 green onions, thinly sliced (white and green parts)
3/4 cup chopped cilantro, loosely packed
1/4 cup fresh orange juice
2 Tbs. lime juice
1/2 tsp. tobasco sauce
Kosher salt, to taste
*Mix all ingredients well and chill before serving. This recipe doesn't make a whole lot, so if you're making it for a crowd, you'll want to double or triple it.

Pork Chalupa

I walked into Brett's parents' house the other day and smelled something heavenly cooking. I asked what it was and his mom told me about this pork chalupa recipe that her friend had given her. It is really good and really easy. 3-4 lbs. pork loin roast
2 cloves garlic, minced
2 cans pinto beans
1 Tbs. cumin
2 Tbs. chili powder
1 Tbs. oregano
1 can diced green chiles
1 Tbs. salt
*Cook on low all day in Crock-pot. Serve over chips or in a burrito or like tacos.

Wednesday, November 12, 2008

Roasted Chicken

Don't be afraid to bust out a roasted chicken dinner! It seems intimidating but it's very easy and makes for a delicious and fancy dinner. Give it a try!!

3-4 lb. whole chicken
butter, softened
garlic salt
salt and pepper

Remove contents from the inside of the chicken. Then, rinse chicken under cold water. Pat dry with paper towels. Rub chicken with butter. Season with garlic salt, salt and pepper. Place in roasting pan. Bake at 450 for 1 1/2 to 2 hours.

Tuesday, November 11, 2008

Chocolate Banana Muffins

1/2 cup butter, softened
1 cup sugar
2 eggs
1 1/2 cups flour
3 Tbs. cocoa
1 tsp. baking soda
1 tsp. salt
1/2 tsp. cinnamon
1 tsp. vanilla
1 cup mashed banana
1/2 cup sour cream
1/2 cup finely chopped walnuts
1 cup chocolate chips

*Cream butter and sugar. Add eggs. Add dry ingredients and mix well. Add vanilla, banana, sour cream, nuts and chocolate chips. Pour into muffin tins and bake at 350 degrees for 15-20 minutes.

Monday, November 10, 2008

Carrot Cake

I got this delicious carrot cake recipe from The Pioneer Woman. If you haven't checked out her website, something is wrong with you! She's got the best recipes with step by step instructions. This carrot cake was very easy to make and tastes so good! It's even better after it sits for a night.

2 cups sugar
1 cup oil
4 eggs
2 cups grated carrots
1/2 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
1 tsp. cinnamon
2 cups flour

Mix sugar, eggs and oil. Add dry ingredients. Then, add carrots. Bake in greased and floured 9x13 pan at 350 for 35 min or until done. Let cool. Then frost.

1 stick softened butter
8 0z cream cheese softened
1 lb. powder sugar
2 tsp. vanilla

Saturday, November 8, 2008

Thanksgiving Turkey

This a recipe that I got from the food net I made last year. It was the best turkey I have ever had. This recipe has cornbread in it also, but i didn't use it. I just did the turkey and that is all. You can see a demo of it at:

The pic is of the different steps. I love to look for new recipes this time of year and try new and harder things. I had only tried to cook a turkey one other time and it didn't turn out so great. I also cooked a turkey in a pit last year because I heard how moist it was. This one was far better I though. Good Luck!

Maple-Roasted Turkey with Sage, Smoked Bacon, and Cornbread Stuffing
Prep Time: 40 min Inactive Prep Time: hr min Cook Time: 3 hr 30 min Level:
Intermediate Serves:
12 servings 1 cup (2 sticks) unsalted butter, at room temperature
1/2 bunch fresh sage, leaves finely chopped
Kosher salt and freshly ground black pepper
2 large onions, finely chopped
1 loaf cornbread, cubed (about 6 cups)
1 large egg, lightly beaten
1/2 cup heavy cream
3 cups chicken stock
1 (12 to 14 pound) fresh turkey
1 cup pure maple syrup
1/4 cup hot water
8 strips smoked bacon
1/4 cup all-purpose flour
1/2 lemon, juiced

Preheat the oven to 350 degrees F and remove the top rack.
Combine the butter and sage in a mixing bowl, mash with a fork or spoon until the sage is well incorporated and the butter has flecks of green in it; season with salt and pepper.

In a saute pan, melt 4 tablespoons of the sage butter, add the onions, cook and stir for 15 minutes until soft and golden. Remove from heat. Put the cornbread in a large mixing bowl and scrape the sauteed onion mixture on top. Add the egg, heavy cream, and just enough chicken stock to moisten the stuffing without making it soggy (about 1/2 cup.) Toss well to combine, season with salt and pepper.

Remove the neck and gizzards from the inside of the turkey and discard. Rinse the bird thoroughly inside and out with cold water, pat dry. Sprinkle the cavity and skin liberally with salt and pepper. Using your fingers, gently lift the skin from the breast and legs, and slip pieces of the sage butter underneath; massaging it in as you go. Fill the bird with the cornbread stuffing without packing too tightly; cook the remaining stuffing separately in a buttered baking dish. Truss the turkey; place it on a rack in a large roasting pan, and put into the oven.

Meanwhile, in a small mixing bowl, whisk together the maple syrup and hot water to thin the glaze out a bit; use this to baste the turkey every 30 minutes. The turkey should take about 3 hours to cook (i.e. 15 to 20 minutes per pound.) If the legs or breast brown too quickly, cover with foil.

About 2 hours into cooking, shingle the strips of bacon oven the turkey breast to cover; continue to roast and baste for another hour or so. The turkey is done when an instant-read thermometer inserted into the meatiest part of the thigh registers 170 degrees F (the thigh juices will also run clear when ed with a knife.) Transfer the turkey to a cutting board and let rest for 20 minutes before carving, so the juices can settle back into the meat.

Skim off the excess fat from the pan drippings with a spoon and place the roasting pan over 2 burners set on medium-high heat. Using a wooden spoon, scrape up brown bits stuck to bottom of pan. Whisk the flour into the drippings, stirring as it thickens to prevent lumps. Add the remaining chicken stock and bring to a simmer; season with salt and pepper and hit it with a squeeze of lemon juice to brighten the flavor. Simmer for 5 minutes and then strain to remove any particles. Serve the gravy with the maple-roasted turkey and cornbread stuffing.
The pic is of the different steps. I love to look for new recipes this time of year and try new and harder things. I had only tried to cook a turkey one other time and it didn't turn out so great. I also cooked a turkey in a pit last year because I heard how moist it was. This one was far better I though.

Thursday, November 6, 2008

Steak Marinade

This marinade is for flank steak, but we used it for 2 ribeye steaks and we loved the flavor.
1/4 cup soy sauce
3/4 cup vegetable oil
1/2 tsp. ground ginger
1 1/2 tsp. garlic powder
2 Tbs. vinegar
3 Tbs. honey
6 green onion, chopped to include stems ( I only used 2)
*Heat all ingredients, except onions, in saucepan until honey is melted. Stir in onions. Pour over steaks and marinade in fridge for 24 hours before grilling.

Monday, November 3, 2008

Are you sick of Pumpkin yet???

Pumpkin Bread
1 cup oil
2 2/3 cups honey or 3 cups sugar
4 eggs
2 cups canned pumpkin
2/3 cup water
3 1/2 cups flour
2 tsp. baking soda
1 tsp. nutmeg
1 tsp. cinnamon
1 1/2 tsp. salt
1 bag semi-sweet chocolate chips (optional)
*Mix well and pour into 4 bread pans. Bake at 325 degrees for about an hour and 20 minutes.

Friday, October 31, 2008

Pumpkin Cookies

In keeping with the spirit of all things pumpkin, here is another fabulous cookie recipe that I got from my cousin, Kylie. These cookies are really soft and literally melt in your mouth. Happy Halloween!!
1/2 cup sugar
1/2 cup brown sugar
1 cup butter, softened
*Mix together, then add:
1 cup canned pumpkin
1 tsp. vanilla
1 egg
*Mix well, then add:
2 cups flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1/4 tsp. salt
3/4 cup chopped nuts (optional but recommended)
*Drop by spoonfuls onto cookie sheet. Bake at 350 for about 9 minutes. (My oven took about 12). Let them cool and then frost with:
3 Tbs. butter
1/2 cup brown sugar
*Bring to a boil for 1 minute, then add:
1/4 cup milk
*Beat until smooth, then add:
2 cups powdered sugar

Wednesday, October 29, 2008

Pumpkin Pie Dessert Squares

I love pumpkins. I love carving and decorating with them. I love pumpkin cookies, cakes, rolls, cheese cake, ice cream, shakes, soups...shall I keep going? But mostly I LOVE pumpkin pie. By far, in my opinion, the best pie at Thanksgiving. Anyway, this dessert is for all you pumpkin lovers.

1 pkg. yellow cake mix - minus 1 cup
1/2 c. butter, melted
1 egg

1 lb. can pumpkin (it has to be Libby's-it's the best)
1/2 c brown sugar
1/4 tsp. salt
2 1/2 tsp pumpkin pie spice
2 eggs
2/3 c milk

1 c cake mix
1 tsp cinnamon
1/4 c sugar
1/4 c butter

Grease 9 X 13 in. cake pan. After taking out 1 cup cake mix for topping combine remaining cake mix, butter and egg. Press in bottom of pan. Prepare filling, mix until smooth, pour over crust. For topping combine ingredients and sprinkle over filling. Bake at 350 , for 45-50 min. or until knife inserted in center comes out clean. Cut in squares and top with whipped cream. Enjoy!

Saturday, October 25, 2008

Spaghetti Chicken

I got this recipe from my cousin, Debbie, a few years ago. It puts a new twist on spaghetti and it's really good.10-15 frozen chicken tenders
1/2 onion, chopped
1 envelope spaghetti sauce seasoning (I like Lawry's)
*Put in crockpot on high for 3 hours
*Melt in saucepan:
1/4 cup butter
2 cans cream of chicken
8 oz. cream cheese
*Add to crockpot and cook for a few more hours. (I turned mine to low). Serve over Angel Hair pasta or spaghetti noodles.

Fabulous Pumpkin Cookies

Holly got this recipe from her beautiful friend, Brittney, and we have fallen in love with these cookies. These are a must have in the Fall.
2 cups sugar
1 cup shortening
1 cup butter, soft
*mix then add:
2 eggs
2 tsp. vanilla
2 cups pumpkin
*mix then add:
2 tsp. baking soda
4 tsp. baking powder
1 tsp. salt
2 tsp. cinnamon
2 tsp. pumpkin pie spice
2 tsp. nutmeg
2 tsp. cloves
5 cups flour
1 bag chocolate chips

Bake at 350 for 15 minutes. Cool before frosting with...

1 cube butter, soft
4 cups powdered sugar
1/4 cup milk
1 tsp. vanilla
dash of salt

Friday, October 24, 2008

Red Velvet cupcakes

Food Networks Red Velvet Cupcakes courtesy Paula Dean
2 1/2 cups all-purpose flour
1 1/2 cups sugar
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cocoa powder
1 1/2 cups vegetable oil
1 cup buttermilk, room temperature
2 large eggs, room temperature
2 tablespoons red food coloring
1 teaspoon white distilled vinegar
1 teaspoon vanilla extract
**Cream Cheese Frosting:
1 pound cream cheese, softened
2 sticks butter , softened
1 teaspoon vanilla extract
4 cups sifted confectioners' sugar
Chopped pecans and fresh raspberries or strawberries, for garnish
Preheat the oven to 350 degrees F. Line 2 (12-cup) muffin pans with cupcake papers.
In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.
Divide the batter evenly among the cupcake tins about 2/3 filled. Bake in oven for about 20 to 22 minutes, turning the pans once, half way through. Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting.
For the Cream Cheese Frosting:
In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.
Garnish with chopped pecans and a fresh raspberry or strawberry.
Cook's Note: Frost the cupcakes with a butter knife or pipe it on with a big star tip.

Tuesday, October 21, 2008

Green Tortilla Soup

I got this recipe off the Rachel Ray show. It was very flavorful and light. It was my first time cooking with tomatillos and it went pretty well. I'm not scared of them anymore!

2 cups chicken stock or broth
2 cups water
1 1/2 frozen, white corn
3 or 4 chicken breasts, diced
1 onion, diced
2 garlic cloves, minced
2 tsp. cumin
1 jalapeno, seeded and chopped
10 to 12 tomatillos, washed, cut in half and pureed in blender
1/2 bunch cilantro, chopped
zest and juice of 1 lime
tortilla strips or chips

Put all of the ingredients except cheese and tortilla strips into crockpot. Cook on low for 4 to 5 hours. Serve with tortilla strips or chips and cheese. Top with a dollup of sour cream.

Do you believe in Magic Bars?

1 cube butter, melted
1 1/2 cups graham cracker crumbs
1 can sweetened condensed milk
1 bag milk chocolate chips
1 1/2 cups coconut
1 cup finely chopped walnuts
*Combine butter and crumbs and mix well. Press into the bottom of a 9X13 pan. Pour milk evenly over crumbs. (I don't use the whole can). Spread last three ingredients over milk and press down lightly. Bake at 350 for 25 minutes. Cool before cutting.
*Can also use a combo of semi-sweet and butterscotch chips.

Monday, October 20, 2008

Pumpkin Muffins

My sister in law Missy told me about these... easiest muffins you'll ever make! And they are acutally quite tasty for how little effort is put into them.


-1 Spice cake mix
(just the mix, DON'T add the egg, oil, etc.)
-15 oz. can of pumpkin
-chocolate chips (optional)

Mix and put in muffin tins, or bread tins, or whatever shape you want!
Bake at 400 for 20 minutes. More for the small bread pans.

Saturday, October 18, 2008

Pear-Raspberry Jam

My mom and cousin, Debbie Stapley, used to make this jam every Fall. It is, hands down, my favorite homemade jam! I could eat it by the spoonfuls. And sometimes I do! Last year, my cousin Katie and I decided to carry on the jam-making tradition started by our cute mothers. We haven't quite mastered the art of jam making, but we get better each year and have fun doing it!

3 1/2 cups pureed pears (puree in blender)
1 cup pureed raspberries
1 1/3 packages sure-jell

Heat all of the above ingredients over medium high heat until it comes to a boil. Then, add 5 1/2 cups sugar and, again, bring to a boil. Cook and stir for one minute. Remove from heat. Stir constantly for 5 minutes while cooling. Pour into HOT, clean jars. (We put the jars in the dishwasher and did a hot steam on them). Boil lids and rings in large pot of water. Place lids and rings on jars right out of boiling water. Screw on lids but do not tighten all of the way. Let sit until jars seal. If they do not seal, flip upside down for 5 minutes then turn right side up to finish cooling and sealing. YUM! These make for great Christmas presents. Your neighbors will love you!

Thursday, October 16, 2008

Funeral Potatoes

1 bag frozen hashbrowns
2 cans cream of chicken
1 cup sour cream
chopped green onion, optional
2 cups shredded cheese
1/4 cup butter, melted
3 cups Cornflakes
*Mix hashbrowns, soup, sour cream and chopped onion in a bowl. Spread in a 9X13 pan. Cover with shredded cheese. In a separate bowl, mix Cornflakes and melted butter. Spread evenly over cheese. Bake at 350 degrees for 40 minutes.

Tuesday, October 14, 2008

MR Tanner's Oatmeal Chocolate Chip Cookies

Maury Tanner makes these cookies almost every Sunday. He is the master of this recipe and his taste perfect every time. They are chewy on the inside with a little crunch on the outside. There are a few details to the recipe that MUST be followed in order to get the perfect cookie. These might be my new favorite cookies!

4 sticks unsalted butter at room temp.
2 cups brown sugar
2 cups sugar
4 eggs
2 tsp. vanilla
2 tsp. baking powder
2 tsp. baking soda
1 tsp. salt
5 cups oatmeal
4 cups flour
2 cups chocolate chips

Cream butter and sugars. Then, add room temp. eggs one at a time. Add vanilla, soda, powder, salt and oatmeal. Add cups of flour one cup at a time. Last, mix in chocolate chips. Bake at 400 for 11 min. Remove from oven and let sit on cookie sheet for 6 more minutes. Then place cookies on cookie rack to cool. Yum! I'm eating one as I type this!

*I halved the recipe and baked mine at 375 and still got a great result.

Sunday, October 12, 2008

Caprese Sandwiches

I got this recipe off a really cute recipe blog called "Hold the Onions." The blog was created by the Bradshaw girls and their mom. They have some really good recipes and fun menu ideas. The address is www.pleaseholdtheonions.blogspot.com
1 loaf ciabatta bread
1 small jar basil pesto
2 large tomatoes
1 pkg. mozzarella slices
*Cut loaf of bread in 3 inch sections and then cut those in half. Place on cookie sheet, face up. Spread pesto on each slice of bread. Place 2 slices of tomato and some mozzarella on top. Broil in oven until cheese is melted and gets a little golden.
*The original recipe says to make these into sandwiches, with bread on top, and then grill them in a pan with a little olive oil, like a grilled cheese. You can place a heavy pan on the sandwich while grilling to make it flatter.
*I bought all the ingredients at Fresh and Easy...a.k.a. my new favorite place.

Wednesday, October 8, 2008

Man-Catcher Brownies

I found this recipe in the newspaper. Some lady, in search of the perfect brownie recipe, found this one and decided it was the best. You be the judge.
3 cubes unsalted butter
2 cups cocoa powder
6 eggs
2 cups sugar
2 cups brown sugar
2 Tbs. vanilla
2 cups flour
1 tsp. kosher salt
*Melt the butter in a saucepan over medium heat. Add cocoa and stir to combine. Remove from heat and let cool slightly. Mix together the eggs, sugars, vanilla and cocoa mixture. Add flour and salt and stir until combined. Don't overmix. Spread batter evenly onto a greased jelly roll pan. Bake for 30-35 minutes at 350, or until a toothpick, inserted into center, comes out clean.
*You can also cook these in a 9X13 pan. It takes about an hour and they are super thick. And if you want to add even more chocolate, throw in some chocolate chips...it never hurts.

Monday, October 6, 2008

Baked Chicken and Rice

4 chicken breasts
1 can cream of chicken soup
3/4 cup rice
1 1/3 cup water
1/2 tsp. onion powder
1/4 tsp. pepper
1 cup cheese

Butter 9x13 pan. Mix rice, water, soup, and seasonings. Pour into pan. Place chicken breasts on top. Cover with foil and bake at 375 for 45 min. Uncover and sprinkle with cheese. Bake 3 more min.

Friday, October 3, 2008


This is the time of year I want to start baking more. It's fall now and the days are cool, the nights are chilly.... oh wait, we live in Arizona!! Seriously, I do like to cook better when the weather is cooler. These are everyone in our family's favorites. I usually double the recipe because they don't stick around long.


1 c. shortening
1 1/2 c. sugar
2 eggs
2 3/4 c. flour
1 t. soda
1/4 t. salt

Cream shortening, sugar and eggs. In separate bowl add dry ingredients together, then mix well into sugar/shortening mixture. Form into balls (about the size of a large walnut) and roll in a mixture of 1 T. sugar and 2 t. cinnamon. I flatten them just a little. Bake on an ungreased cookie sheet at 350 for 11 minutes. Do not overbake.

NOTE: These cookies stay a little softer than most Snickerdoodles, but be sure not to overbake. When doubling the recipe, I add an extra egg if the dough seems too stiff.

Cinnamon Rolls

I got this recipe from my friend, Tennille, and I promise you...you will not find a better recipe for cinnamon rolls.

1 can evaporated milk
4 cups hot tap water
1 cup sugar
1 egg
1/2 cup oil
1/2 cup potato flakes
3 Tbs. yeast
2 Tb. salt
12-13 cups flour
*Mix all ingredients until it pulls away from sides. Then mix for 6 minutes. The let it rest for 10 minutes. Divide dough in half or into thirds, depending on how big of cinnamon rolls you want. Roll out dough onto floured surface. Cover with melted butter. Sprinkle with a cinnamon/sugar mixture. Then sprinkle with brown sugar. Roll up tight and cut with string or floss. Put them on pan and let rise until doubled in size. Bake at 350 for 15-18 minutes, depending on how big they are. Frost with buttercream frosting.
Buttercream frosting
2 cubes butter, softened at room temp.
2 boxes powdered sugar
dash of salt
2 tsp. vanilla
enough milk to make it spreadable

Thursday, October 2, 2008

Teriyaki Beef Bowl

I got this yummy recipe from my friend Susie (I get all my good recipes from her, well and this blog of course:). It is super easy and oh so good!

About 2 cups chopped carrots
About 2 cups chopped broccoli
Steak cut into strips
8 oz Pasta (the recipe says linguini but I used the cute curly macaroni cause it's cute:)
¼ c Italian dressing
¼ c Teriyaki sauce
1 t ginger
Cook pasta, when there is about 7 min left add fresh vegetables. Drain when done. While pasta is cooking, heat 2 t oil in skillet, add steak and brown. Stir in Italian dressing, teriyaki sauce and1 ginger. Cook until sauce thickens then toss everything together.

Tuesday, September 30, 2008

Farewell Utah Peaches

I don't like to be the bearer of bad news. So it is with much regret that I post this information. Tomorrow, October 1st, is the LAST day that the "Fruit Lady" is going to get peaches from Utah. Excuse me while I shed a tear. If you want a box, her phone number is 480-844-9953 and her name is Barbara. You don't have to order...you can just show up. First come, first serve. She lives off of Gilbert and McKellips. She will also have pears, raspberries, and blackberries tomorrow for the last time. She will, however, continue ordering apples over the next few weeks. If anyone knows of another Utah peach hook-up...please let me know!

Whole Wheat Pumpkin Muffins

This is another recipe from a relative of the Nielson family. Christian's sister, Alice, had this on her blog and since I am a lover of all pumpkin recipes...I had to try it.
4 cups whole wheat flour
1 tsp. salt
2 tsp. baking soda
2 tsp. cinnamon
1 tsp. nutmeg
2 cups brown sugar (loosely packed)
1 can (15 oz.) pumpkin
1 1/2 cups milk
1/2 cup butter, melted (or canola oil)
4 eggs
2 tsp. vanilla
*Mix dry ingredients together. Add the rest of the ingredients and mix just until combined. Bake in muffin tins for 15-17 minutes at 350. (8-10 minutes for mini muffins).
*I made some regular sized muffins and some mini muffins. My kids liked them, which is always a bonus. I added some semi-sweet chocolate chips to the last 6 muffins that I made and I probably don't have to tell you that those were my favorite.
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