Sunday, December 13, 2009

Christmas Cracker Dip

I got this recipe from The Friend a couple years ago. It is yummy!

1 8-oz bar cream cheese, softened
1/3 c. sour cream
1 t. green olive juice
1/4 c. sliced green olives w/pimentos
1/4 c. chopped green peppers
1/4 c. chopped red peppers

*Beat cream cheese & sour cream until smooth. Beat in olive juice. Chop olives/peppers and stir in. Serve with Triscuts or Wheat Thins. Also good with celery sticks!

Tuesday, December 8, 2009

Potato Soup

This is one of my favorites!

Potato Soup

½ lb Bacon
½ C. Chopped Onion
1½ C. Celery (chopped)
1½ C. Carrots (diced)
5 or 6 Potatos (diced)
Season to taste with Salt & Pepper, Onion Salt, and Celery Salt.
¾ C. Milk

Cut Bacon about ½ inch thick across slices and fry in large skillet. Drain grease, leaving about 2 tbsp. Put in onions and celery sauté until soft. Put this mixture into a large pot, add carrots, potatoes and enough water to cover. Bring to a boil and then let simmer for a few hours until potatoes and carrots are cooked. Use masher to break up potatoes and add ¾ C. of milk.

Gingerbread Cinnamon Rolls

Perfect for this time of year, and sooooo yummy.

2 pkg active dry yeast (or 2 1/2 t.)
1/4 c. warm water
1/2 c. evap milk
1/3 c. molasses
1/4 c. brown sugar
1 egg, lightly beaten
2 T. oil
1/2 t. salt
4 c. flour
1/4 c. brown sugar
2 T. sugar
1 t. cinnamon
1/2 t. ginger
dash nutmeg
2 T. butter, softened
white frosting
sugared cranberries

*Dissolve yeast in warm water and let stand for 5 min. Pour into mixer and add the following: milk, molasses, brown sugar, egg, oil, & salt. Whisk ingredients until combined & add flour. Turn onto floured surface & knead for five minutes. Cover & let rise until double. Combine sugars and spices for filling. Punch down dough and turn onto floured surface again. Let stand 10 minutes. Roll out into rectangle. spread softened butter on dough and sprinkle with filling mixture. Roll out and cut into 12 rolls - place them in a greased 9 x 13 pan. Let rise until double. Bake @ 350 for 25 minutes. While hot, frost with white frosting. For sugared cranberries, roll frozen cranberries in sugar.

Thursday, December 3, 2009

Taco Soup

Taco Soup

4 cans of Beans (kidney, black, pinto, etc.)
1 can Tomato Soup
1 can Tomato Sauce
1 big can Chopped Peeled Tomatoes
1 packet Taco Seasoning
1 can Corn
1 1/2 lb Hamburger browned (I like to cook with onions)

Do not drain!
Mix everything together.
Add browned Hamburger.
Cook until done.

Tortilla strips

Coffee Cake

This is a family favorite!

Coffee Cake

1st Mixture:

2 1/2 c. Flour
1 c. Brown Sugar
3/4 c. White Sugar
1 tbsp. Nutmeg
1 tbsp. Cinnamon
1 tsp. Salt
3/4 c. Oil
Mix together. Then remove 3/4 c. and set aside for the topping.

2nd Mixture:
1 Egg
1 c. Milk
1 tsp. Baking Soda
1/4 c. Vinegar
1 tsp. Baking Powder
Add to the 1st Mixture and stir until blended.

Grease 9x13 pan. Pour mixture into pan. Then sprinkle topping across the top.
Bake @ 350* for 30 - 35 minutes.

Great for Breakfast!!!

Tuesday, December 1, 2009


This isn't a recipe, just a picture of our awesome Turkey. I have to brag on my husband just a little - he did it all by himself - even cleaning out the guts and putting the stuffing in. Thanks, baby!

Creamy Pumpkin Pie w/Cranberry Topping

I got this recipe from Family Fun Magazine. The only change I made was just doing cranberry sauce from scratch for the topping - which isn't hard at all. It's just 1 bag of fresh or frozen cranberries to 1 c. water and 1 c. sugar. The recipe is on the Oceanspray bag! It really is sooooo delicious. Make sure to top w/Cool Whip. Here is the link:

Sunday, November 22, 2009

Red Beans and Rice

1 lb dry beans (small red, kidney, or pinto)
sliced sausage (I use the chicken apple or kielbasa) or chopped ham
1 onion, chopped
2 T. garlic
3 stalks celery, chopped
fresh or dried parsley
3 bay leaves
salt & pepper
garlic/onion powder
celery salt
2 t. ground cumin
steamed white rice

*Combine 8 c. water and dry beans in large pot - boil until beans start to break apart. Dump into crockpot and add all other ingredients except rice. Cook on high six hours & serve over steamed rice. Freezes well!

Chocolate Crinkles

I just made these yesterday, and they are pretty yummy! The only thing I would add is maybe some toffee chips or rice cereal for crunch. Here is the link:

Snickerdoodle Muffins


2 c. flour
2/3 c. sugar
2 1/2 t. baking powder
1/2 t. salt
1/4 t. nutmeg
1 large egg
1 c. + 2 T. milk
6 T. butter, melted and cooled
1 t. vanilla


1/2 c. sugar
1/2 t. cinnamon
3 T. melted butter

*Heat oven to 375. Melt 6 T. butter and set aside. Spray bottoms only of 12 standard muffin cups w/baking spray. Measure flour, sugar, baking powder, salt, & nutmeg into a large mixing bowl and whisk until combined. In a separate bowl whisk the egg until frothy. Add milk, melted butter, and vanilla. Make a well in the dry mixture and add the liquid mixture. Mix batter just until blended with a wooden spoon. Spoon mixture into muffin cups until 2/3 full. Bake muffins for 15 minutes, then rotate and bake 5 minutes more. Cool pan on a wire rack for 5 minutes and then remove from cups. Mix cinnamon and sugar. Dip muffin tops in butter and then in cinnamon sugar.

Saturday, November 21, 2009

4B's Cream of Tomato Soup

32 ounces of diced tomatoes
9 ounces of chicken broth
1 ounce of butter
2 tablespoons of sugar
1 tablespoon chopped onion
A pinch of baking soda
2 cups of cream

Mix everything except cream. Simmer one hour.

Heat cream in double boiler (or warm in microwave) careful not to scorch. Add cream to hot tomato mixture.

Saturday, November 7, 2009

Pickled Macaroni Salad

1 box Ditalini pasta, cooked and drained
diced onion
diced pickles
diced celery
thick-sliced olives
cubed cheddar cheese

Miracle Whip
garlic salt
pickle juice

*Combine Miracle Whip, mustard, & spices (amounts are to taste). Thin dressing with pickle juice. Pour 2/3 of the dressing over salad & toss. Reserve 1/3 of the dressing to toss in just before eating, to moisten. Sprinkle with paprika.

Tuesday, November 3, 2009

Japanese Chicken & Cream Cheese Wontons

I can't really take credit for this recipe; Dionne served it to us recently at her house. But it is so good! Pretty tangy, though. I might recommend reducing the sugar and vinegar by 1/4 - 1/2 c.

Japanese Chicken

3 chicken breasts
2 beaten eggs
1 c. flour
deep fryer or skillet with oil for frying
6 T. soy sauce
1 c. sugar
1 c. vinegar
1 t. garlic powder
3/4 c. liquid (i used the juice from a can of mandarin oranges)
3 T. cornstarch

*cut raw chicken into strips or bite-sized pieces. Coat in egg and then with flour. Drop into hot oil & fry until golden and crispy. Drain on a paper towel. For sauce, combine all ingredients in saucepan except liquid and cornstarch. Whisk cornstarch and cold juice until blended, and slowly whisk into sauce. Heat until boiling and thickened. Place fried chicken into a baking dish and pour sauce over. Bake @ 350 until heated through, about 30 minutes. (You can also keep the chicken and sauce separate and just use the sauce for dipping.) Serve with steamed white rice.

Cream Cheese Wontons

2 bars cream cheese
1 bunch green onions, chopped
1 pkg woton wrappers

*Soften cream cheese and then mix in chopped onions. Place about 1/2 T. cream cheese mixture in middle of the wrapper, and follow directions in package for wrapping. Deep fry until golden and crispy. Fantastic dipped in Japanese sauce!

Thanks for the recipe, Di! It rocks.

Wednesday, October 21, 2009

Chili Relleno Casserole

7 ounce can whole chilies
7 ounce can diced chilies
1 pound EACH, monteray jack and sharp cheddar cheese
6 eggs
13 oz can evaporated milk

Preheat oven to 350 degrees

Lay the split, seedless chilies in 9x13 pan. Alternate cheese and diced chilies until all used. Beat eggs and milk and pour over cheeses. Bake at 350 degrees for 40-50 minutes.

Spinach Tortellini Soup

1-16 oz frozen chopped spinach
1 T. butter
1/2 t. salt
1/4 t. onion powder
2 T. flour
1 can evaporated milk or 1 c. half & half
1 T. olive oil
diced ham
diced onion
3 1/2 c. water
1 can chicken broth or 2 c. water & 3 chicken bullion cubes
1 envelope dry vegetable soup mix (1.4 oz)
1 20 oz. pkg refrigerated cheese tortellini
1 c. shredded cheddar cheese
Parmesean cheese

*Thaw spinach & drain. Melt butter in heavy skillet and add spinach. Cook and stir for a couple minutes, then add salt, onion powder, flour, and milk. Cook for about five minutes, until hot and slightly thickened. Cover and set aside. (You can also buy frozen creamed spinach and just heat it through).

Sautee onion and ham in olive oil & add to creamed spinach. Set aside.

Combine water, chicken broth, & vegetable soup mix. Heat to boiling. Add spinach/ham mixture and tortellini & boil for about five minutes. Stir in shredded cheese until melted. Sprinkle individual servings w/Parmesean cheese.

Tuesday, October 20, 2009

Apple Pie Carmel Apples

If you have not been to Rocky Mountain Chocolate Factory at the Gateway...It's a must! Here's my attempt to copy their FABULOUS apples!

I used gala apples. Kraft carmels, melted. (I may try homeade next time) White chocolate chips melted. Brown sugar with a couple Tbs. white sugar and generous amount of cinnamon. ( I didn't measure, just dumped) Wash and dry apples put sticks in stem end. The carmel package said to add 2 tbs water, i did. Dip apples in carmel, put on greased plate or pan and refrigerate. Just till cool. Then dip in melted chocolate----don't add water to chocolate! Cover with sugar/cinnamon mixture. Enjoy. I like them better cold, but it doesn't matter!

Vegetable Beef Pie

I am a little embarrased to put this on here. This is no where near gourmet. It's a tuesday night dinner, it's easy and they eat it....what can i say?! If nothing else you get my easy, yummy pie crust recipe. You can use a frozen pie crust if you'd like. this recipe is way simple though.

1 c. butter flavored shortning
2 c. flour
1 t. salt
1/2 c. hot water
*mix together, roll out on floured surface.
1 lb hamburger browned
1 family size can campbell's vegetable beef soup. (I like the vegetarian version with no meat and ABC noodles)
grated cheese

Line pie pan with bottom crust. Mix hamburger and soup, fill pie pan. Top with cheese. Cover with top crust. Slit holes. Bake @ 400 for 15 min then 350 for 45 min. Or till crust is done. My hubby likes to put sour cream on it.

With the remaining dough I like to make a little.......low fat cookie. haha Just roll it out, generously cover with sugar, sprinkle with cinnamon. (or mix cinnamon and sugar together then cover crust) Bake about 15 min.

Sunday, October 11, 2009

Marie's pretzels

These are similar to the taste of the mall pretzels...but a whole lot cheaper! Thanks to my sister-in-law for finding and tweaking the recipe.

* 4 teaspoons active dry yeast
* 1 teaspoon white sugar
* 1 1/4 cups warm water (110 degrees F/45 degrees C)
* 4 cups all-purpose flour
* 1/2 cup white sugar
* 1 1/2 teaspoons salt
* 1 tablespoon vegetable oil

* 1/2 cup baking soda
* 4 cups hot water
* 1/4 cup kosher salt, for topping


1. In a small bowl, dissolve yeast and 1 teaspoon sugar in warm water. Let stand until creamy, about 10 minutes.
2. In a large bowl, mix together flour, 1/2 cup sugar, and salt. Make a well in the center; add the oil and yeast mixture. Mix and form into a dough. If the mixture is dry, add one or two tablespoons of water. Knead the dough until smooth, about 7 to 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 hour.
3. Preheat oven to 400 degrees. In a large bowl, dissolve baking soda in hot water.
4. When risen, turn dough out onto a lightly floured surface and divide into 12 equal pieces. Roll each piece into a rope and twist into a pretzel shape. Once all of the dough is all shaped, dip each pretzel into the baking soda solution and place on a greased baking sheet. Sprinkle with kosher salt. (Some could be a cinnamon/sugar mixture)
5. Bake in preheated oven for 8 minutes, until browned.

Jeannie's vegetarian chili

* 1 (19 ounce) can black beans
* 2 (15 ounce) cans kidney beans, rinsed and drained
* 1 (16 ounce) can vegetarian baked beans
* 2 (14.5 ounce) can chopped tomatoes in puree
* 1 (15 ounce) can whole kernel corn, drained
* 1 onion, chopped
* 1 green bell pepper, chopped
* 2 stalks celery, chopped
* 2 cloves garlic, chopped (or just a little garlic powder)
* 1 package of chili seasoning
* a little hot sauce if you want

Put in slow cooker on high for two hours and then reduce to low for two or more. If it's not thick enough take a cup out and put it in the blender until smooth, then add back in slow cooker. Serve with Fritos.

Slow cooker country style ribs

4-5 pounds country style pork ribs (bone in or out)
1 large bottle of BBQ sauce
one lemon
one onion

Place half of sauce in slow cooker, add ribs. Add rest of bbq sauce and then layer onion and lemon on top. Cook on low 6-8 hours.

When serving, eat with lemon and onion. (The bitterness gets cooked away)

(Look for country style ribs on sale...have seen them as low as $1.29 a pound, great low cost dinner!)

Chunky Apple Cake

Found this recipe in one of those grocery store recipe know, the ones you pick up, glance at, then usually put back... Sadly, this one had about 6 recipes that caught my eye, and the tantalizing title "Fall Baking." Who doesn't love Fall recipes? The smell of cinnamon, nutmeg, apples bubbling in butter and brown sugar....yum! Anyway, made it for Misty and Sean tonight, and we all loved it, so here it is:
3/4 c. butter or margarine, softened
1 1/2 c. sugar
3 eggs
1/4 c. applesauce
1/2 t. vanilla
2 1/2 c. flour
2 t. baking soda
1/2 t. salt
2 t. ground cinnamon
3 c. coarsely chopped peeled baking apples
1 c. chopped walnuts (optional)
Heat oven to 350. Spray and flour tube/bundt cake pan. In large bowl beat together butter and sugar until light and fluffy. Beat in eggs one at a time. Stir in applesauce and vanilla. Add flour, baking soda, salt, cinnamon, and mix completely. Stir in apples and walnuts. Spoon into pan. Bake 50-65 minutes or until top springs back. Cool completely before frosting (remove from pan before frosting).

1/2 c. butter
3 1/4 c. powdered sugar
1 t. vanilla
1 to 3 T. milk
Heat butter over medium heat, stirring constantly until golden brown. Remove from heat and gradually beat in powdered sugar. Add vanilla and milk until desired spreading consistency is reached. Generously spread over top and down sides of cake.

Wednesday, October 7, 2009

Blue Cheese Chicken Salad Wraps

Cooked chicken, shredded or cubed
Blue cheese dressing
diced celery
diced apples
quartered red grapes
salt & pepper
romaine lettuce leaves

Combine dressing and chicken, then add other ingredients. Wrap up in romaine lettuce leaf and enjoy!

Tuesday, September 29, 2009

Tomato Basil w/Orzo Soup

I know what you are thinking... doesn't a certain popular, Utah based restaurant have a soup like this? And the answer is yes, but not quite. This one might actually be better... AND you can get a whole tureen for the price of a small bowl at said restaurant. Can't beat that!

You will need:

1 tsp olive oil
1/4 cup apple juice (or cranberry, just something sweet)
1/2 medium onion finely chopped
2 cloves garlic, minced
1/2 cup red bell pepper, finely chopped
1 can petite diced tomatoes (1 lb can, no chilis or flavors like garlic)
1 cup vegetable or chicken broth (can use bullion)
1/4 cup fresh basil or 2 Tbl dried basil
1 pint heavy cream
1/4 cup butter
Tobasco sauce to taste
Orzo pasta

Heat oil and apple juice in soup pot over medium heat. Saute onion, garlic and pepper 8-10 minutes, stirring frequently until onion is soft, but not brown. Remove from heat. Add tomatoes and broth, stir. Puree in blender and then return to pot. Add pasta, cook 10 minutes (I like to cook the pasta separately and add it in as I serve it, if so, then just cook 10 minutes without the pasta) Add butter and cream. Stir. (if using dried basil, add now) Simmer 15 minutes. DO NOT BOIL. Add basil (if using fresh).

Serve. This is good topped with sour cream, orzo, feta cheese or anything else you want to experiment with:) Also, I haven't tried it with the tobasco yet, but I am pretty sure it is just the kick it is lacking. Have fun and enjoy!

Tuesday, September 15, 2009

Black and Whites

Well, that just sounds weird (kinda like a well-known Michael Jackson song...maybe this is what he was talking about). Anyway, when I came back from Boston I was OBSESSED with black and white cookies, and even found a recipe to try and began to post it back in July, but never having tried it, I wanted to test it first before the final post. So, I finally tweaked it, but it still seems to have saved to July for some reason, so if anyone is interested, look them up on the sidebar under Cookies and Snacks. They are delicious!

Wednesday, September 2, 2009

Seven Layer Magic Bars

1/2 c. margarine
1-1/2c graham cracker crumbs
1 (14oz) can sweetened condensed milk
1c. butterscotch chips
1c. choc chips (I like milk but semi sweet are good too)
1-1/2c. flake coconut
1c. sliced shaved almonds

In 9x13 pan melt butter @350 sprinkle crumbs over butter, pour milk evenly over crumbs, top with remaining ing. in order listed. Press down firmly. Bake 25 min or untill lightly browned. Cool, cut into bars. Store at room temp.

Sunday, August 30, 2009

Shredded Beef Sandwiches and Parmesan Herb Buttered Corn

Yeah, that still sounds good! And I eat one more bit of anything, I think I'll die! But this was an experiment meal that turned out really fantastic!

Easy Italian Beef Sandwiches
1 14 oz. can beef broth
1 pkg Italian salad dressing mix
2 3-3.5 lb boneless beef roasts (called for chuck roast...but I just got what was on sale and it worked out great)
1 16 oz. jar pepperoncini peppers, undrained
20 rolls, French-style or hamburger buns
tomato, cucumber, red onion, and lettuces slices

In crock pot. combine beef broth and dressing mix. Add roasts and top with pepperoncinis. Cover and cook on low 12 hours or high 6 hours or until meat tender enough to shred. Remove pepperoncinis and shred beef. Skim fat from the liquid. Return shredded meat to liquid. Spoon beef onto rolls and top with sliced vegetables. (May need mayo or mustard or whatever kind of dressing you like...but it's pretty good plain too :) I served this with corn on the cob slathered with:

Parmesan Herb Butter
Combine in food processor: 1/2 c. softened butter, 2 T. parmesan cheese, 2 T. fresh chopped parsley, 1/8 t. garlic powder, 1/8 t. onion powder, a dash of salt and pepper. Whip until fully combined. Add more salt as needed. Slather onto your vegetable of choice, or just slather yourself in it and roll around gleefully. I know I'd like to, it's that good.

Streusel Topped Banana Bread

I made this for the same reason we all make banana bread: my bananas were getting seriously scary! But I took it to Young Women's to try to win them over with my culinary craftiness, and it totally worked! (I also made lemon bread, but the recipe needs to be tweaked, so I'll pop that one up when I'm happier with it.) *Keep in mind that on all fruit/vegetable breads you can substitute more of the fruit/vegetable to replace some of the oil or butter, and occasionally some of the sugar. But this is the original recipe, without modification:

Streusel Topped Banana Bread
2 c. flour
1 1/2 t. baking powder
1/2 t. baking soda
1/4 t. cinnamon (I like more!)
1/8 t. nutmeg (ditto!)
2 beaten eggs
1 1/2 c. mashed bananas
1 c. sugar
1/2 c. oil or melted butter/margarine
1/4 c. chopped walnuts (optional)

Oven @ 350. Grease 9x5x3" bread pan or two 7.5x3.5x2" pans. Mix together first 5 ingredients in large bowl and create a well in the center. In smaller bowl, mix together the next 4 ingredients until smooth. Pour into the well in the center of the dry ingredients, and add nuts if desired. Stir together until just combined (will be lumpy), and pour into pan(s). Top with:

Streusel-Nut Topping
In small bowl combine 1/4 c. brown sugar and 3 T. flour. With pastry blender, mix together until it resembles coarse crumbs. Stir in 1/3 c. chopped walnuts, if desired.

Sprinkle over batter evenly and bake for 55-60 minutes for larger pan or 40-45 minutes for smaller pans, or until toothpick comes out clean. Cool in pan on wire rack for 10 minutes, remove from pan and cool completely before slicing (like anyone ever does THAT! Seriously, just yank out the butter and just go to town!)

Wednesday, August 26, 2009

Grilled Chicken & Vegetable Salad

This is as close as I could come to Wana Iguana's salad!

chopped romaine lettuce
chicken breasts
green peppers
shredded monterey jack cheese
1 lime

*Julienne peppers, onions, and zucchini & toss in olive oil and salt/pepper. Brush chicken breasts w/olive oil and salt/pepper & grill. Grill peppers, onions, & zuchinni until slightly tender. Serve over lettuce & corn while warm & sprinkle w/cheese. Sprinkle w/fresh lime juice and toss in favorite dressing.

Monday, August 24, 2009

CPD (Chicken, Peas & Dressing)

CPD (Chicken, Peas & Dressing)

1 batch of stove top
1 half bag (or full, if you like) frozen peas
2 cooked chicken breasts, cubed or shredded
2 cans of soup (either cream of chicken or cream of mushroom)

Mix the soup, peas and chicken together. Lay half of the dressing down on the bottom of a 9x13 pyrex dish. Then lay the soup mixture on top of it, then put the other half of the dressing on top of the whole thing.

Bake at 350* for 45min -1 hour (until the top bubbles).
Cover with tin foil. Remove for the last 10 - 15 minutes.

Garbanzo Bean Salad

Garbanzo Bean Salad
  • Romaine lettuce
  • Tomatoes
  • Garbanzo Beans
  • Green Onions or Red Onion chopped
  • Sliced Salami
  • Olives
  • Girard's Original Dressing (or any other Italian dressing)
You can also add:
  • Cucumbers
  • Crumbled Feta Cheese

Sunday, August 23, 2009

Pasta Frola

At the request of a friend, I am submitting this recipe for an Argentine dessert called Pasta Frola. Don't ask me why it's called just is. And the traditional filling is "dulce de membrillo" made from the quince fruit. I have, of course, altered this to whatever jam is on hand, in this case, raspberry.

Pasta Frola
2 c. flour
4 t. baking powder
1/2 c. + 2 T. butter or margarine
1/2 c. sugar
2 T. milk
1 t. vanilla
1 c. jam or marmalade (my recipe says "1 lb", how awesome is that?)
1 egg
1-2 T. water
Preheat oven to 375 degrees. Mix flour and baking powder in large bowl. Add margarine/butter, sugar, milk, and vanilla and beat with mixer just until a dough is formed. Pat 1/2 into bottom of 9x9 or 9x11 greased pan, leaving a slightly raised edge all around. Spread jam over the bottom crust, leaving the raised edges clean. Roll remaining dough into strips to criss-cross over the jam. Whip egg and water to create an egg wash and brush over the strips and exposed crust. Bake 20-30 minutes or until evenly browned. Allow to cool completely before cutting into squares. Makes 12-15 bars.

Tuesday, August 11, 2009

Chicken Salad Sandwich

I saw this on "The Barefoot Contessa" and modified it to make it even lighter. It is a tangier and quicker version of the regular chicken salad. Oh, and Misty keeps bugging me to put it on here...just for you Mist!Chicken Salad
2-3 c. chopped chicken (I use a rotisserie chicken, chilled and chopped)
1 c. chopped celery
1 c. cherry tomatoes, halved
1 c. mayo and plain yogurt (I mix them to make it lighter, using more yogurt)
1/4 c. dijon mustard
1/8 c. whole grain mustard
1/2 t. salt (or to taste)
1/4 t. pepper (or to taste)
1 T. chopped fresh tarragon

Add chicken, celery, tomatoes, and tarragon to a large bowl. Mix together remaining ingredients in a small bowl and whip until smooth. Add as needed to chicken and toss. Chill for 2 hours to overnight. Serve on sandwich rolls or croissants.

Saturday, August 8, 2009

Moist Zucchini Bread

3 eggs
1 cup oil
1 cup sugar
1 cup brown sugar
3 tsps vanilla
3 cups flour
1 tsp salt
1 tsp baking soda
1/2 tsp baking powder
3 tsp cinnamon
2 cups shredded zucchini

Peel zucchini and remove seeds. Grate. Mix eggs, oil, vanilla and sugars. Add dry ingredients and zucchini alternating. Blend well. Grease 2 9x5 loaf tins and bake at 325 degrees for 1 hour. Or muffin tins for approximately 30 minutes.

Slice and serve warm with butter.

Given by Wendy Cannon, my mother-in-law.

Zucchini Brownies


* 1/2 cup vegetable oil
* 1 1/2 cups white sugar
* 2 teaspoons vanilla extract
* 2 cups all-purpose flour
* 1/2 cup unsweetened cocoa powder
* 1 1/2 teaspoons baking soda
* 1 teaspoon salt
* 2 cups shredded zucchini
* 1/2 cup chopped walnuts (optional)

* 6 tablespoons unsweetened cocoa powder
* 1/4 cup margarine
* 2 cups confectioners' sugar
* 1/4 cup milk
* 1/2 teaspoon vanilla extract


1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
2. In a large bowl, mix together the oil, sugar and 2 teaspoons vanilla until well blended. Combine the flour, 1/2 cup cocoa, baking soda and salt; stir into the sugar mixture. Fold in the zucchini and walnuts. Spread evenly into the prepared pan. (The batter will not pour like regular batter, you'll have to spread it)
3. Bake for 25 to 30 minutes in the preheated oven, until brownies spring back when gently touched. To make the frosting, melt together the 6 tablespoons of cocoa and margarine; set aside to cool. In a medium bowl, blend together the confectioners' sugar, milk and 1/2 teaspoon vanilla. Stir in the cocoa mixture. Spread over cooled brownies before cutting into squares. ( I used store bought frosting)

Friday, August 7, 2009

Butternut Squash Soup

3 butternut squash, peeled
2 tablespoons unsalted butter
Salt and pepper
1 onion, chopped
6 cups chicken stock
1 can evaporated milk

*Cut squash into 1-inch chunks. In large pot melt butter. Add onion and cook until translucent, about 8 minutes. Add squash and stock. Bring to a simmer and cook until squash is tender. Remove squash chunks with slotted spoon and place in a blender and puree. Return blended squash to pot. Add milk & seasonings, and heat until hot. Sprinkle w/pumpkin seeds or sunflower seeds and drizzle with plain yogurt or sour cream for garnish.

Sweet Squash Skillet

chopped yellow squash
olive oil
season salt
parmesean cheese

*Sautee squash in a small amount of olive oil & add seasonings. Cook until tender and sprinkle with cheese. Delicious!

Chocolate Chip Oatmeal Cookies

3/4 c. butter
1 c. brown sugar
1/2 c. white sugar
1 t. baking powder
1/4 t. baking soda
1/2 t. cinnamon
dash ground cloves
dash nutmeg
2 eggs
1 t. vanilla
1 3/4 c. flour
2 c. rolled oats
1 c. chocolate chips

*Beat butter & sugars until combined. Add baking powder, soda, and spices. Beat in eggs and vanilla until combined. Add flour, oats, & chocolate chips. Bake at 375 for 7 minutes.

Monday, August 3, 2009

Creamy Chicken Vegetable Soup

2 chicken breasts, cooked & shredded
leftover rotisserie chicken, broken up
chopped zucchini
chopped squash
chopped onion
chopped carrots
chopped celery
1 cube butter
1 can corn, drained
2 cans cream chicken soup
1 can chicken broth or 2 c. water to 2 cubes chicken bullion

*Cook chicken ahead. Place 1 cube butter in crock pot on low & melt. Then add chopped veggies except corn. Once veggies are tender-crisp, add corn & chicken. Whisk broth & condensed soup & add to crock pot. Cook on low until hot.

*VARIATIONS: Can add cooked rice or noodles to finished soup. Also, for VEGETARIAN (Jeannie!) can use cream of celery soup and dry vegetable soup mix & water instead of broth.

Thursday, July 23, 2009

Herbed Chicken

Okay, I absolutely love this combination of seasonings with chicken. Basically you cut the chicken up into bite-sized pieces and cook it in a skillet with olive oil and the following:

garlic powder
onion powder
celery salt
poultry seasoning
dried parsley
salt & pepper

Just use as much as you want of each.

This chicken is delicious on a salad:

Or over pasta with cooked zuchinni, squash, and parmesean cheese:

Monday, July 20, 2009

Black and Whites

Black and White Cookies
"Traditional black and white cookies are BIG and LOUD, not unlike the New Yorkers that made them famous." I became a huge fan of these in Boston at Mike's Pastry in the Italian District. (Like sugar cookies, these DO take a lot of work...but they are soooo delicious!)
Yield: About 8 very large cookies

1 1/4 c. flour
1/3 c. butter, softened
1 egg
1/2 teaspoon vanilla extract
1/3 c. buttermilk
1/2 c. sugar
1/2 t. baking soda
1/2 teaspoon salt

1. Preheat oven to 350 degrees. Spray baking sheet with nonstick spray, or line with parchment paper.
2. In large mixing bowl, combine sugar and butter. Mix until fluffy. Add eggs and mix.

3. Add the salt, baking soda, and 1/3 of the flour and mix. Add the vanilla and 1/2 of the buttermilk and mix. Add 1/3 of the flour and mix. Add last amount of buttermilk and mix, followed by last portion of flour.
4. Spoon 1/4 c. portions onto trays, leaving space for cookies to spread while baking. Bake 12-15 minutes or until middle of cookies spring back to the touch. Cool completely.

Chocolate Ganache
I used this instead of the glaze that went with this recipe, and they turned out great!

1 c. chocolate chips (I mixed semi-sweet with milkd chocolate for a sassier flavor)
1 c. white chocolate chips
1/2 c. warm whipping cream

In 2 separate bowls, combine the whipping cream with the chips (1/4 c. in with each flavor) and whip by hand until smooth. If mixture is too runny, add more chips as needed until spreading consistency is reached. Spread chocolate on half of the bottom side of each cookie, then frost the other side with white (I did all the chocolate at once, then went back to do the white sides). Let the frosting set until firm to the touch. Store in an airtight container. These cookies keep for a few days, but are best on the first or second. Enjoy!

Sunday, July 19, 2009

Shepherd's Pie

1 lb ground beef
1 med. onion, chopped
1 can corn, drained
1 can stewed tomatoes, drained
1 can green beans, drained
3 c. mashed potatoes
shredded cheese
parmesean cheese
garlic/onion salt
season salt

*brown beef & onion; drain & rinse. Combine corn & green beans in bottom of baking dish. Add ground beef & onion on top. Sprinkle with garlic/onion salt. Top w/stewed tomatoes & mashed potatoes. Sprinkle potatoes with season salt. Top w/shredded cheese and sprinkle parmesean on top. Bake @ 350 for 30 minutes.

Wednesday, July 15, 2009

Molten Chocolate Pudding Cake

A few years ago my mom made this for my birthday, and I loved it...and this year for my birthday in Boston I made it for myself. I know that sounds pathetic but my friend Cristy was worried she would screw it up. So I did it myself, just to show how easy and delicious it was. And of course, it was super easy and fantastically fudgy, with all the rustic charm of hot homemade chocolate pudding over ice cream.
Molten Chocolate Pudding Cake
1 c. flour
3/4 c. sugar
3 T. cocoa
2 t baking powder
1/4 t. salt
1/2 c. milk
2 T. oil
1 t. vanilla
Mix all ingredients together and pour into greased 9x9 pan. Then combine:
3/4 c. brown sugar
1/4 c. cocoa
Mix and sprinkle over cake batter. Then slowly pour over the mixture:

1 3/4 c. boiling water
Bake 40 minutes @ 350. (Completed cake will look like 1st picture.) Allow to stand 5 minutes. Serve warm with ice cream or whipped topping.

Tuesday, July 14, 2009

Spaghetti Sauce

My brother-in-law asked for this recipe, so I guess I'll put it on here. It is kind of a morph of my own creation, and some of Sarah's special features.

1 lb. ground beef
1 onion, chopped
1 green pepper, chopped
minced garlic
squash & zuchinni, chopped (optional)
1 can black olives, sliced
2 cans diced tomatoes
2 cans tomato sauce
1 sm. can tomato paste
garlic salt
onion salt
iltalian seasoning
dried oregano
fresh or dried basil
parsley flakes
1/4 c. sugar

*Brown ground beef w/onions. Drain & rinse. Whisk tomatoes, sauce, & paste until smooth. Combine all ingredients in crock pot and cook on high for 4 hours, or low for 6.

Sunday, July 12, 2009

Raspberry Brownies


2 c. flour
2 1/2 c. sugar
1 t. salt
1/2 c. plus 2 T. cocoa
1 1/2 cubes butter
1/2 c. shortening
6 eggs
1 T. raspberry extract
1 c. fresh or frozen raspberries (thawed), optional
1 can raspberry pie filling or 1 1/2 c. raspberry preserves

Whipped Ganache Frosting:

1 c. heavy whipping cream
7 squares chocolate almond bark, coarsley chopped

*Cream sugar, shortening, & butter. Add eggs. Combine dry ingredients and add to wet mixture. Stir in extract and raspberries. Bake in 9 x 13 dish @ 350 for 45 minutes, or until toothpick comes out of center clean. While still hot, poke holes all over with the handle of a wooden spoon. Spread raspberry preserves or pie filling all over top. For frosting, heat whipping cream just until it starts boiling. Remove from heat and stir in chocolate until melted. Refrigerate for a couple hours, then beat with an electric mixer until fluffy. Spread over brownies and raspberry topping. Store brownies in the refrigerator.

Wednesday, July 8, 2009

Smooth & Creamy Jello Salad

This is my grandma Snedeger's recipe, and it's soooo good!

1 sm pkg instant tapioca
1 sm pkg cook & serve vanilla pudding
1 sm pkg orange jello
8 oz cool whip
1 can mandarin oranges, drained

*Boil 3 c. water and add 1st three ingredients. Cook for a couple minutes just until it starts to thicken. Remove from heat and stir well. Let sit out on counter over night. Add cool whip & oranges & stir well. Refrigerate and serve! You could also try different jello/fruit combinations - I am going to try raspberry next!

Dutch Oven Peach Cobbler

1 lg can sliced peaches
1 yellow cake mix
1 cube butter

*Heat dutch oven over coals until hot. Pour peaches w/juice into dutch oven. Sprinkle dry cake mix over top & cut butter into pats. Top cake mix w/butter and dust w/cinnamon & nutmeg. Cook on coals for 40 minutes.

Dutch Oven Dinner

We made this last weekend when we were camping.

1 lb bacon (about 5 pieces uncooked for lining dutch oven, cook the rest ahead)
1 pkg kielbasa sausage, sliced
1 head cabbage, chopped
1 bag matchstick carrots
3 lb potatoes, chopped
1 onion, chopped
parsley flakes

*Chop potatoes and soak in water for about 2 hours. Place uncooked bacon on bottom of dutch oven. Add all other ingredients and stir to combine. Season with salt, pepper, & parsley. Cook coals for about 1 hour.

Super Easy Peanut Butter Cookies

These aren't gourmet by any means, but they are really easy and no flour means no mess.

  • 2 cups peanut butter
  • 2 cups white sugar
  • 2 eggs
  • 2 teaspoons baking soda
  • 1 pinch salt
  • 1 teaspoon vanilla extract
  • Preheat oven to 350 degrees.
  • In a medium bowl, stir peanut butter and sugar together until smooth. Beat in the eggs, one at a time, then stir in the baking soda, salt, and vanilla. Roll dough into 1 inch balls and into sugar and place them 2 inches apart onto the prepared cookie sheets. Press a criss-cross into the top using the back of a fork.
  • Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Tuesday, July 7, 2009

Rainbow cupcakes

2 white cake mixes
2-12 ounce cans of lemon-lime soda
gel colors

Mix cake mixes with lemon-lime soda. (Don't add egg and oil or anything the cake mix calls for.) Divide batter into the number of colors you want. (Just think you could do team colors!) Add gel colors to batter and mix. Drop each color into 24 cupcake liners. Don't stir, just drop! Bake according to box directions. Let cool and frost.

Coconut Macaroons

2 Egg Whites
dash of salt
1/4 tsp vanilla
2/3 cup sugar
1 1/2 cups sweetened flaked coconut

1. Preheat oven to 325 degrees.
2. Beat egg whites, salt and vanilla until soft peaks form.
3. Gradually add sugar, beating until very stiff and glossy.
4. Fold in coconut.
5. Drop by rounded teaspoon about 2 inches apart onto greased cookie sheet.
6. Bake for 20 minutes or until set and lightly browned.

Sunday, June 28, 2009


I learned a few things when I lived in Mexico and Argentina...and to be honest, I don't remember where this recipe hales from. But it is delicious, and depending on what you top it with, it can be completely vegetarian as well. However, no matter what you do with polenta, is is certainly filling and fantastic.
1/4 -1/2 c. ground cornmeal (look for polenta mix...the texture is better)
2-2 1/2 c. water
1 T. margarine/butter
dash of salt
Bring water to a boil, add salt, and begin to sprinkle in cornmeal, whisking while sprinkling. Add enough cornmeal that the mixture reaches the thickness of hot cereal, but does not become any thicker. Add additional water as needed, stirring all the time to ensure smoothness of the polenta. Cook 5-10 more minutes, stirring as needed. Add margarine and whisk together. Place about 1 cup of the polenta on a plate and smooth out. Top with your favorite marinara or meat/tomato sauce and sprinkle shredded cheese on top.

Friday, June 26, 2009

Basil Lemonade

I know, what is my deal with basil, right? Well, I love it. And this lemonade may sound odd, but my sister-in-law Amy had it at her wedding reception, and it was to die for!

12 c. cold water
2 12-oz cans frozen lemonade concentrate, thawed
1/3 c. sugar
1/4 c. fresh lime juice
1/2 c. firmly packed fresh basil leaves, torn
lemon slices and fresh basil

*Combine water, lemonade, sugar, & lime juice in extra large pitcher. Stir well to combine. Stir in torn basil leaves. Cover & refrigerate for 8 hours. Strain through a fine mesh strainer into serving container & discard basil leaves. Chill & serve over ice w/lemon slices and basil leaves for garnish.

Basil Parmesan Vinaigrette

1/2 c. fresh basil leaves
1/3 c. grated Parmesan cheese
1/4 - 1/2 c. olive oil
2 T. red wine vinegar
2 garlic cloves
2 T. Dijon mustard
1/8 t. salt and pepper

In a blender, add basil, Parmesan cheese, vinegar, garlic, mustard, salt and pepper. Process at low speed for 30 seconds to one minute. While the blender is running, begin to stream in olive oil. Switch the speed to high and blend until smooth.

*This is the closest thing to Rooster's House Basil dressing I can find - and it's fabulous!