Monday, December 15, 2008

Chewy Coconut Cookies-Gigi Evans

1 1/4 cp. Flour
1/2 tsp. baking soda
1/4 tsp. salt
1/2 cp. Butter
1/2 cp. brown sugar
1/2 cp. sugar
1 egg
1/2 tsp. vanilla
1 1/3 cp. coconut

Start by mixing flour, baking soda, and salt. Set aside. Mix butter, sugar, and brown sugar until smooth. Beat in egg and vanilla. Gradually, blend in flour and once mixed add in coconut and blend until mixed. Bake on ungreased cookie sheet @ 350 for 8-10 minutes.

Monday, November 24, 2008

White Chicken Chili-Amanda Nemelka

I originally had this at a work potluck lunch and loved it so much I got the recipe. It's really easy to make and yummy! This makes a lot. Even if you half the recipe you it should still easily feed 4 people.
4-6 chicken breasts, boiled and cut into small pieces
8 cans (small) white beans
3 cans diced green chilies
1 bottle green chili verde (I've also just used green enchilada sauce in it works great too - large can)
1 container sour cream (16 oz)
1 can chicken broth
Cook chicken breasts first and then add to chili mix. Heat all together for 30 minutes or so on medium-medium high heat. Serve with tortilla chips and any garnish you would like.

Saturday, November 15, 2008

White Enchiladas *Lauren Perry*

This is a nice change from your everyday enchiladas! I loooove this recipe :)

White Enchiladas

1/4 cup of chopped pecans
1/4 cup of chopped onion
3 tbs of butter
4 oz of cream cheese
1 tbs milk
1 tsp salt
1/2 tsp pepper
1/4 tsp ground cumin
2 cups of cubed chicken
5 large flour tortillas

sauce to cover
1 can cream of chicken soup
8 oz of sour cream
1 cup of milk
1 small can of chopped green Ortega chilies

cover sauce with Mexican style cheese (Monterrey and cheddar)
top with extra chopped pecans

bake 350 for 30 minutes

-melt the butter, saute the chopped onions and pecans
-add the chicken and cook with salt and pepper
-add cream cheese, milk, & cumin
-cook all of the above for about 10 minutes

take a baking class and scoop above into tortillas, roll and place seam down

in a separate bowl, mix the cream if chicken soup, sour cream, milk, and chilies

cover the enchiladas, add cheese and extra chopped pecans and bake.

Wednesday, November 5, 2008

Ham Curry (Super Yummy, Quick Too!)


1 Tbsp butter
¾ c. milk
¼ tsp curry powder
1/3 c. mayo
1 Tbsp minced onion
1 can Cream of Chicken soup
2 c. cubed cooked ham

In large skillet, combine everything except the ham. Heat and mix well. Add cubed ham; simmer until warm. Serve over rice.

Snickerdoodles-Soft chewy cookies :)

2 cubes soft real butter
1 1/2 cp. sugar
2 lrg. eggs
3 cp. Flour
2 tsp. cream of tartar
1 tsp. baking soda
1/4 tsp. salt


Cinnamon and Sugar

Mix butter and sugar. Add eggs and then mix. Add remaining dry ingredients, mix well. Roll into small balls and then roll into cinnamon and sugar. Flatten with 3 fingers and Bake @ 400 for 8-10 minutes. Don't over cook or they go hard. Just until they look done not necessarily brown. Remember... cookies keep cooking even after they come out of the oven.


Thursday, October 30, 2008

Bernaise Chicken ~ Brittany Lowe~

This chicken is so easy and DELICIOUS!


* Chicken Breasts (3-4)
*Italian Bread Crumbs
*1 egg
* 4-5 tblsp. melted butter.
* Bernaise Sauce (2 envelopes)

Beat 1 egg in medium bowl, set aside
mix melted butter and italian bread crumbs (about 1 cup) until blended in a medium bowl.
Dip chicken breast in egg, then in crumb mix, until covered in crumbs
Bake in oven at 375 degrees for 30-40 minutes (or until chicken is cooked.)
Top with with Bernaise Sauce!

It is soo easy but really good. It's one of my husbands favorite meals

Saturday, October 4, 2008

Conference Cinnamon Rolls

This is a new little tradition my Mom use to do when I was little and want to do with my kids. So I am going to make cinnamon rolls for Conference every conference. ( I will post a picture when they are done :)

1 tbsp. Yeast
1/2 cp. warm water
1 tbsp. Sugar

Put these in small mixing bowl and set aside in warm place ( just until it starts bubbling.)

1/2 cp. softened butter
1/2 cp. sugar
1 cp. lukewarm milk

(Butter should all be melted by the milk)

mix w/ electric mixer and let set a couple of minutes.

Then add 3 eggs, beaten

mix (with electric mixer) them both together (not the yeast yet)

Add 1/2 of the flour (2 1/2 cups) and beat with the eggs, sugar, milk, and butter until smooth and then add the yeast mix and rest of the flour ( 2 1/2 cups.) and mix with a SPOON. It will be a soft dough, cover and let rise until double in size. When ready to roll out use a pastry sheet and lots of flour to roll the dough out into a large rectangle. Top dough with 1/2 a cube of melted butter, cinnamon and sugar mixture. Then roll it up long ways and cut with a long piece of dental floss, 1" to 1 1/2". Spray your cookie sheet, and put the rolls onto the pan. Let the dough rise again until double in size, cover with dish towel. When ready Bake @ 375 for approximately 10-12 minutes until lightly brown ( pretty brown). Make sure when they come out they are not doughy at all. Because once you put the frosting on it would be too doughy.


4 oz. softened cream cheese
4 tbsp. softened butter
1 tsp. vanilla
2 2/3 cp. Powdered sugar
2 tbsp. milk ( add more if needed)


Wednesday, September 24, 2008

Gingerbread Men Cookies

1 (3.5 oz) package cook and serve butterscotch pudding
1/2 C. butter
1/2 C. Packed brown sugar
1 egg
1 1/2 C. flour
1/2 t. baking soda
1 1/2 t. ground ginger
1 t. ground cinnamon

In a medium bowl, cream together the dry butterscotch pudding mix, butter, and brown sugar until smooth. Stir in the egg. Combine the flour, baking soda, ginger, and cinnamon; stir into the pudding mixture. Cover and chill dough until firm about 1 hour.

Preheat the oven to 350 degrees F. Grease baking sheets. On a floured board, roll dough out to about 1/8 inch thickness, and cut into man shapes using a cookie cutter. Place cookies 2 inches apart on the prepared baking sheets.

Bake for 10 to 12 minutes , until cookies are golden at the edges. Cool on wire racks

**You can use fat free pudding and wheat flour **

Wednesday, September 17, 2008

Hot Chicken Dip *Lauren Perry*

So let me tell you all about this dip that I had at Jeanette's the other night! It was fantastic. It is a recipe that is circulating around her group of friends, and I can see why. I tasted it and I about died with how addicting it was. I literally dreamed about it and salivated over it the next day. I asked Jeanette if I could post it on the recipe blog for her and she thought that was a great idea. So here it is! enjoy!


2 (10 oz) cans of chunked chicken; drain
1 (8oz) pkg of cream cheese; softened
3/4 cup of ranch dressing
1/2 cup of pepper sauce (like Franks Red Hot)
1 1/2 cups of shredded cheddar cheese

heat chicken and hot sauce in a skillet over medium heat
stir in cream cheese and ranch dressing (melt)
mix in half of shredded cheese and transfer to a class baking dish
extra cheese on top

bake @ 350 for about 10 minutes
serve with tortilla chips, celery, or crackers

***If you want to make a healthier version of it use fat free cream cheese. Also- buy a ranch packet and low fat cottage cheese- blend these together with 1 tbs of olive oil and this makes an AMAZING substitute for ranch. Also, try to find low sodium canned chicken. It tastes the exact same and it is super low carb/high protein!

Thursday, September 4, 2008

Tex-Mex Egg Rolls w/ Creamy Cilantro Sauce

These recipes were on my blog but I thought I'd post them here for easy reference...


1 (5 ounce) package yellow rice (I bought the packet that you just heat in the microwave for 60 you tons of time)
1 teaspoon salt
1 pound ground hot pork sausage (I used Reduced Fat mild or you could substitue with chicken)
1 (15-ounce) can black beans, rinsed and drained
1 (14.5 -ounce) can Mexican style diced tomatoes, undrained
2 cups (8 ounces) shredded Monterrey Jack cheese
6 green onions, finely chopped
1 (1.25 ounce) package taco seasoning mix
28 egg roll wrappers
1 large egg, lightly beaten
4 cups peanut oil (I used Canola oil...much healthier)


Cook rice using 1 teaspoon salt. Cool completely

Cook sausage in a skillet over medium heat, stirring until it crumbles an is no longer pink; drain well. Let cool.

Stir together rice, sausage, black beans, and next 4 ingredients in a large bowel. Spoon about 1/3 cup of mixture into center of each egg roll wrapper. Fold top corner of wrapper over filling, tucking tip of corner under filling; fold left and right corners over filling. Lightly brush remaining corner with egg*; tightly roll filled end toward the remaining corner, and gently press to seal.

(*I used water instead of egg)

Pour oil into heavy Dutch oven (I used my wok); heat to 375 degrees F. Fry egg rolls, in batches, 2 or 3 minutes or until golden. Drain on wire rack over paper towels. Serve with Creamy Cilantro Sauce. Devour immediately!

Creamy Cilantro Sauce:

2 (10-ounce) cans Mexican-style diced tomatoes
1 (8-ounce) package cream cheese softened (I used Fat Free)
2 cups loosely packed fresh cilantro leaves (about 1 bunch)
1 cup sour cream (I used Fat Free)
3 garlic cloves, minced

Process all ingredients in a food processor until smooth.

(for the health could probably bake these in the oven instead of frying. I'm going to try that next time)

Chocolate Fudge Cake

Yum! Don't you wish you were at our house on Sunday night...(yes that is a picture of the cake I made). After playing around with many different recipes this past year and throwing away many dry & crumbly cakes...I think I have finally come up with the perfect chocolate cake/frosting combination.

Chocolate Fudge Cake Recipe:

1 pkg. chocolate cake mix w/ pudding included
1 pkg. instant chocolate pudding mix
1 cup sour cream
1/3 cup cooking oil
1/2 cup warm water
4 eggs
1 1/2 cups miniature semi-sweet chocolate chip

In large bowl, combine all ingredients, except chocolate chips. Beat for about 4 minutes and then add the chocolate chips. Bake in 2 greased/floured 9 inch round pans at 350 degrees for 28 minutes or until cake tests done. (remember we're at high altitude so the time might be different for you...the key is NOT to overcook it.) Remove from oven and let cool in pan 10-15 minutes., turn out on wire rack to complete cooling. Because it's so dry here, as soon as it's cooled, get it covered so it won't dry out.
( I've never made this in a 9x13 pan so I'm not sure on the time for that one. I like doing the rounds because I think it makes it more moist. )

Chocolate Fudge Frosting Recipe:

1/2 cup (1 stick) butter softened
2/3 cup of unsweetened cocoa powder
6 cups powdered sugar
1/3 cup sweetened condensed milk (you can use regular milk just the same...condensed milk makes it EXTRA creamy)
1 tsp. instant coffee (optional...this just accentuates the chocolate flavor)
1 tsp. vanilla extract

Mix all ingredients on medium speed. Alternately add sugar & milk to spreading consistency. Add more milk if needed. Frost the cake only after it is completely cool.

Enjoy with a large glass of cold milk!

Nutrition Facts
Serving Size: Large
Servings Per Cake: 1-30
Calories: Too many
Total Fat: Irrelevant
Cholesterol: A significant source of cholesterol
Vitamins: Not a significant source of vitamins, unless you count chocolate as one {grin}

Friday, August 29, 2008

Peach Pie

Tis the season for Peach Pie and wanted to remind you about the recipe. It is under desserts. Enjoy!

Sunday, July 20, 2008

Corn and Bean Salsa *Lauren Perry*

This one is for you Erin :)

4 Large tomatoes- chop
3 cloves of garlic- chop
garlic salt (a few good shakes)
juice from 1 lime
a bunch of green onions- chop
1 can of black beans (rinse and drain)
1 can of corn (rinse and drain)
dash of pepper
1 green serrano chili (get rid of seeds and chop small- VERY SPICY)
chop a bunch of cilantro

mix everything together in a bowl, cover and refrigerate

extra- you don't have to add these, but I have also added chopped avocado and it is super yummy. You could also rinse and drain garbanzo beans if you want to add, but it is just as yummy without them.

Wednesday, June 25, 2008

Prosciutto Pasta *Lauren Perry*

This is yet another one off of the top of my head, so my measurements might be a bit off. Deal with it ; ) This pasta is just tooooooo good for words. Everyone that I have made it for has just begged for the recipe. It is simple and super yummy!

Prosciutto (about 10 oz)-sliced from the deli (also comes pre-packaged)- shred to small pieces

whipping cream (about 1/2 cup)

2 cans of diced tomatoes (Italian style)

Italian parsley (chopped)

olive oil (about 3 TBS)

white cooking wine (about 1/3 cup) (red cooking wine works too)

onion (half of an onion- chopped)

garlic (about 4 cloves, chopped)

garlic salt (about 3 good shakes)

pepper ( about 1/4 tsp)

oregano (1 tsp)

Parmesan (depends on desire, I would say 1 cup)

noodles- (I like wheat penne)


Take the olive oil and the shredded prosciutto and cook it in a sauce pan for about 5-7 minutes. Scoop out the prosciutto and set in on a paper towel on a plate and let the oil drain. With the remaining oil, add garlic and onion to saute about 5 minutes. Add the 2 cans of diced tomatoes, white cooking wine, pepper, garlic salt, oregano and bring to a slight boil. Set to simmer for about 10 minutes. Add whipping cream and Parmesan and stir until Parmesan melts. Add the chopped Italian Parsley and stir a minute. Let sit on simmer for another 5 minutes. Mix in prosciutto and toss into the cooked pasta. Sprinkle Parmesan on top and serve.

Friday, June 13, 2008

MMMmmminestrone!! *Lauren Perry*

It mmm...mmm...good! I know it is summer and not exactly "soup time," but soups are the only way that I can get my kid to eat his veggies! This minestrone soup is soooo good, words cannot express it.

here is a sidenote- I am not sure if anyone is even using my recipes, so I would appreciate some comments if you do. I would love to hear if you liked any of my recipes. You can also make requests, because i have soooo many to choose from (my brother is a chef for a living, and I have some amazing cooks in my family). Let me know if you want marinades, pastas, salads, sides, soups, food, whatever. I just get so pumped up when I post these, and I never hear if anyone tries them. Also- let me know if my recipes are too easy or too hard. I have generally tried to pick easier/quicker ones since most of us have kiddo's- but I can dig through my books and piles and find basically anything.

-4 carrots, diced
-1 onion, chopped
-2 sticks of celery, diced
-3 cloves of garlic, chopped
-1 32oz can of vegetable broth
-2 14 1/2 oz cans of diced tomatos (with basil and oregano)
-1 zucchini, diced
-1 can of red kidney beans (drain and rinse)
-1 can of chickpeas (drain and rinse)
-1 1/2 cups of mini bowtie pasta (uncooked)
-4 good shakes of garlic salt
-3 good shakes of pepper
-2 cups of water
-chopped fresh parsley
- grated parmesan to top in each bowl

-saute carrots, onion, celery, garlic
-add broth, garlic salt, pepper tomatoes, water- BOIL and cover then turn to a low heat for 3o minutes
-add zucchini, beans, and pasta - BRING TO BOIL- then turn to med/low heat for 10 minutes
-add parsley and then top with cheese

Kick'n Spinach Dip *Lauren Perry*

-2 packages of frozen chopped spinach
-4 tbs of butter
-2 tbs of flour
-2tbs chopped onion
-1/2 cup evaporated milk
-1/2 cup of water from the spinach (the water that sets when you microwave the frozen spinach)
-4 good shakes of garlic salt
-3/4 tsp of chopped celery (not sure why-lol)
-2-3 chopped garlic cloves
-8 oz of jalapeno jack cheese

thaw spinach and save 1/2 cup water from it
melt and cook the butter, flour, onion and milk on stove
add spinach, celery, garlic, cheese, water from spinach into the white sauce mixture and cook on stove until melted

serve with crackers, bread, or tortilla chips

Stuffed Mushrooms *Lauren Perry*

These mushrooms are sooo yummy! They make great hors devours for entertaining, or to eat a whole batch alone. If you seriously want to impress your company- these are so simple and so flavorful! (warning, I never measure this out- so i am guessing the measurments in my head)

-seasoned bread crumbs
-4 gloves of minced garlic
-garlic salt
-shredded parmesan cheese
-large or med. size button mushrooms
-olive oil
-dry parsley flakes
-1/3 or 1/2 cup of water and broth (or white cooking wine)

-wash mushrooms and gently pull out all stems making a mini bowl with the mushroom cap
-put in a baking dish ontop of water/broth or white cooking wine (this is for steaming purposes)
-chop the mushroom stems and garlic- add to bowl.
-add in as much bread crumbs as you want. About a half of a cup or more-
-add parsley flakes (about 1 TBS), garlic salt (about 4 good shakes), about 1/2 tsp of pepper, about 1/3 cup of shredded parmesan, and about 2-3 tbs of olive oil. Mix by hand until moist.
-stuff every mushroom with a good amount (overflowing) of the mixture
-sprinkle parmesan on top of stuffed mushrooms
-bake at 350' with foil covered for about 20 minutes
-take foil off- dont get burned by steam, and bake again at about 415' for 15 more minutes

Monday, May 12, 2008

Mexican Casserole

Hi Everybody! My name is Brittany Lowe. Lori invited me on to this blog, so I hope you don't mind me posting. Well, a little about me... I live in Northern Ca, with my husband Chad, and our little boy Carson! We love it out here! Chad is an Accountant, and I'm a florist! So, I really like to do easy fast meals when I come home from work. I thought I would post a easy meal I love to cook!
Mexican Casserole:
Pillsbury Bisquits
1 lb. Ground Meat
Taco Sauce
Sour Cream
Taco Sause
Heat oven to 350 degrees, bake bisciuts in a 13 x 9 in pan (smashed just a little) until they are light brown.
While thats in the oven(about 10-12 minutes), cook meat then season with taco seasoning.
Put the meat on top of the biscuits, top with tomatoes and cheese and taco sauce.
Bake until cheese is melted.
Top with sour cream, lettuce, taco sauce, and avacado.

Tuesday, May 6, 2008

Peanut Butter Rice Krispies

6 cp. Rice Krispies
1cp. Karo Syrup
1 cp. Sugar
1 cp. Peanut Butter

On top: 6 oz. milk chocolate chips and 6 oz. of butterscotch chips

In sauce pan heat karo syrup, sugar, and peanut butter until just warm, DON'T Boil. Mix in mixing bowl over rice krispies, and spread in 9X13 pan. Melt butterscotch and chocolate chips in microwave or saucepan until melted, then spread on top of Rice Krispies. Let cool, cut, and serve.

Caramel Popcorn-Lori Hansen

2 cups Brown Sugar
1 can eagle brand sweetened condensed milk
2 cubes butter
1 cup Karo Syrup
Little drop of salt

Mix and bring to a boil. (KEEP STIRRING) until soft ball stage. Stir into 2 large bowls of popped popcorn.

Thursday, May 1, 2008

New York Cheesecake

Oh baby. I'm a cheesecake lover. And I've tried lots of different recipes, with various levels of success. But this one, is probably the best one I've ever made. And it's easy, don't get fooled by all those people who are scared of cheesecake. There are just a few simple tricks.

1-1/2 cups graham cracker crumbs
1 cup sugar
1/2 cup melted unsalted butter
1-1/2 pounds cream cheese
4 eggs
3 teaspoons vanilla
grated zest of one lemon
2 cups sour cream

The first trick is to make sure your cream cheese and eggs are at room temperature. This is actually crucial.

Preheat oven to 350 degrees.

Mix the graham cracker crumbs with 1/2 cup sugar and the melted butter, and press into bottom and sides of a 9 inch ungreased spring-form pan. Chill while preparing the filling.

Beat the cream cheese, 1/2 cup sugar till smooth. This is the second trick. Scrape the sides and bottom of the bowl to get ALL the cream cheese and sugar mixed together. It must be completely smooth before you add any liquid or eggs. So now mix in the eggs, 2 teaspoons of vanilla, and lemon zest until smooth. Pour into chilled crust and bake 50 minutes. But check often. The recipe says to bake for 50 minutes, but I actually took mine out at 40 minutes because the top was beginning to brown in spots, which is what you want. Remove from the oven (leave oven on) and cool for about 15 minutes on a wire rack.

Stir together the sour cream, remainging 1/4 cup sugar, remaining teaspoon of vanilla and spread over cooled cake. Return to oven for 12 minutes until glossy and set.

Cool completely, cover and chill at least 8 hours.

Friday, April 4, 2008

Blue Cheese Chicken Pasta *Lauren*

This pasta is to DIE for! Whether you pronounce it BLEU cheese or BLUE cheese, it is still sooo yummy. Brian and I are not a fan of blue cheese, but this pasta is just too good for words!

3 TBS butter
2-3 TBS olive oil
(splash of white wine if you desire)
3 yellow onions
2-3 chicken breasts
1 lb pasta
1 TBS fresh rosemary, chopped
4-6 oz of crumbled blue cheese
4 pieces of bacon- cook and chop
1 cup shredded parmesan
garlic salt and pepper and sugar

Boil Pasta (we used Rotini, but Penne's can work as well)

In a large sauce pan add 3 TBS of butter (I also used a splash of white cooking wine- but you don't have to) heat on medium

Slice 3 yellow onions really thin and add to the sauce pan- caramelize the onions (basically, keep stirring every 5 minutes for a total of about 25 minutes- they turn carmel color....add a few TBS of sugar to make them sweet)

Broil 2-3 chicken breasts (flip chicken breasts- about 6 minutes each side) Chicken breasts should be seasoned with salt and pepper

When the pasta is done cooking, add to a bowl while hot and dump in 4-6 oz of blue cheese- let the cheese melt into the noodles, stir in 2-3 tbs of olive oil

Slice the chicken into long pieces and cut in half. It is really yummy in strips, not cubes- add 1 TBS of fresh Rosemary chopped, mix in the chicken and copped bacon

Add the rosemary seasoned sliced chicken to the noodles and cheese

Add the caramelized onions to the pasta, stir....season with a few shakes of garlic salt, pepper and a pinch of sugar

Monday, March 31, 2008

Red Cabbage Coleslaw *Lauren*

We had this at Cannon's first birthday, and EVERYONE went nuts over it! I have had many emails asking for the here ya go :) (ps- its very healthy)

1/2 head of red cabbage (shred and set aside in a bowl)

mix well (food processor or blender)
1/2 cup of oil
1/2 cup + 2 tbsp of red wine vinegar
3 tbsp of sugar
2 tsp of salt
1 tsp of Lawrys seasoning salt
1/4 tsp of pepper
3/4 tsp of onion powder

Pour over the top of cabbage, chill in refrigerator, mix every so often- serve chilled

Sunday, March 30, 2008

Yummy Cilantro Lime Salad *Lauren*

-Wash a bunch of cilantro and cut the stems. Use the WHOLE bunch of cilantro
-2 cloves of garlic
-juice of 1 lime
-1/2 to 3/4 cup of canola oil
-2 tbs of seasoned rice vinegar
little dash of salt and pepper

mix in blender or food processor

about 4 oz of Feta cheese
1/2 c- to a cup of toasted pine nuts (chopped/toasted macadamia nuts or chopped/toasted cashews are really good as well)
field greens or romaine hearts lettuce (both are great)

Tuesday, March 18, 2008

Layered Enchilada Bake

Layered Enchilada Bake

Layered Enchilada Bake

8 servings
1 lb. lean ground beef
1 large onion, chopped
2 cups TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
1 can (15 oz.) black beans, drained, rinsed
1/4 cup KRAFT Zesty Italian Dressing
2 Tbsp. TACO BELL® HOME ORIGINALS® Taco Seasoning Mix
6 flour tortillas (8 inch)
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 pkg. (8 oz.) KRAFT Mexican Style Shredded Four Cheese

PREHEAT oven to 400ºF. Brown meat with onions in large skillet on medium-high heat; drain. Add salsa, beans, dressing and seasoning mix; mix well.

ARRANGE 3 of the tortillas in single layer on bottom of 13x9-inch baking dish; cover with layers of half each of the meat mixture, sour cream and cheese. Repeat all layers. Cover with foil.

BAKE, covered, 30 min. Remove foil. Bake an additional 10 min. or until casserole is heated through and cheese is melted. Let stand 5 min. before cutting to serve.

Wednesday, March 12, 2008

Strawberry, Kiwi, Banana Salad

This is my favorite to make in the summer w/ bbq chicken or ribs! There's not really set measurements for this salad so you can make as little or as much as you want. Just know that because it is all fresh ingredients it doesn't keep overnight so only make what you think you will eat at one time.

1 pint of Strawberries sliced
3-5 Kiwi's sliced
2-3 Bananas sliced


In a blender add 1 8oz. can of crushed pineapple (juice included) and one banana*. Blend until smooth. Pour over sliced fruit, mix and serve. Yum!

*Sometimes I'll add a tablespoon or two of orange juice to add a little zip

Cherry Jubilee Cheesecake Bars

I made this recipe for Valentine's and we thought they were so yummy! Even better is that they are so so so easy. I'll be making them again tonight for my sister's baby shower since she's having a girl and they are pink!

(you can pretty much substitute the Cherry flavor with any cake & frosting combo...strawberry, lemon, etc)

1 box Betty Crocker® SuperMoist® cherry chip cake mix
1/2 cup butter or margarine, softened
2 packages (8 oz each) cream cheese, softened ( Note: to cut out fat, I only used 11 oz. instead of 16 oz. and I used Fat Free cream cheese. They still turned out great.)
1 container Betty Crocker® Rich & Creamy cherry frosting
3 eggs

1. Heat oven to 325°F. In large bowl, beat dry cake mix and butter with electric mixer on low speed until crumbly; reserve 1 cup. In bottom of ungreased 13x9-inch pan, press remaining crumbly mixture.
2. In same bowl, beat cream cheese and frosting with electric mixer on medium speed until smooth. Beat in eggs until blended. Pour over crust; sprinkle with reserved crumbly mixture.
3. Bake about 45 minutes (about 42 minutes for dark or nonstick pan) or until set; cool completely. Cover and refrigerate at least 2 hours until chilled. For bars, cut into 6 rows by 6 rows. Store covered in refrigerator.

High Altitude (3500-6500 ft): In step 1, prebake the crust 10 minutes. In step 3, bake about 50 minutes.

Monday, February 25, 2008

The Oversized Thick & Chewy Chocolate Chip Cookie

(makes about 18 large)

2 cups plus 2 tablespoons unbleashed all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
12 tablespoons (1 1/2 sticks) unsalted butter, melted and cooled until just warm
1 cup packed light or dark brown sugar
1/2 cup granulated sugar
1 large egg, plus 1 large egg yolk
2 teaspoons vanilla extract
1-1 1/2 cups semisweet chocolate chips
1. Heat oven to 325 degrees. Line 2 large baking sheets with parchment paper or spray them with nonstick cooking spray. Adjust the oven racks to the upper- and lower- middle positions.
2. Whisk the flour, baking soda, and salt together in a medium bowl; set aside.
3. Either by hand or with an electric mixer, mix the butter and sugars until thorougly blended. Beat the egg, yolk, and vanilla until combined. Add the dry ingredients and beat at low speed just until combined. Stir in the chips to taste.
4. Creating a jagged surface on each dough ball gives the finished cookies an attractive appearance. Start by rolling a scant 1/4 cup of the dough into a smooth ball. Holding the dough ball in the fingertips of both hands, pull the dough apart into two equal halves. Each half will have a jagged surface where it was ripped from the other. Rotate so the jagged surfaces face up. Jam the halves back together into one ball so that the top surface remains jagged. Place the formed dough balls on the baking sheets 2 1/2 inches apart.
5. Bake until the cookies are light golden brown, the outer edges start to harden and the centers are still soft and puffy, 15 -18 minutes, rotating the baking sheets front to back halfway thru cooking time. To ensure the proper texture, cool the cookies on the baking sheets. Remove the cooled cookies from the baking sheets w/ wide metal spatula. Enjoy!

Sunday, February 17, 2008

Salmon -from Valentines day.

Line your baking dish with tin foil.

Salmon-(4 fillets roughly.)
Just load it down with Lemon pepper
about 1/2 cube butter melted and drizzle over it
Drizzle olive oil over it
Sprinkle dill weed
Cover with tin foil

Bake @ 375 until done. About 30-45 minutes

Add fresh lemon juice to taste.

Sorry, I know, what is with the measurements???!! But hey this is how my sister did it, and it's just what my Dad does too. I promise it is good.

Monday, February 11, 2008

Sugar Cookies-Lori Hansen

2 cubes of soft real butter
1/2 cp. Sourcream (not light)
1 egg
1 tsp. vanilla
1/2 tsp. nutmeg
1/2 tsp. salt
1/2 tsp. baking soda
1 tsp. baking powder
2 1/2 cp. Flour mix in

Refrigerate at least 1 hour

Roll in additional flour, roll out, and cut into shapes

Bake @ 375 for 8-10 minutes

*Add frosting- I don't know the measurements but this is the frosting I make. 1 cube real butter, powder sugar, almond extract, and a little bit of milk.

Sunday, February 3, 2008

Sausage All Stars ; Savanna

15 Wonton Wrappers
1 lb. ground Sausage, browned
1 1/2 c. shredded Cheddar Cheese
1 1/2 c. shredded Monterey Jack Cheese
2 1/4 oz. cans sliced olives
1/2 c. Red Pepper, chopped
8 oz. bottle of Ranch Dressing

Place Wonton wrappers into ungreased muffin tin, bake @ 350 for 5 minutes. Combine remaining ingredients in a mixing bowl; spoon into wonton wrappers evenly. Bake for 5 more minutes, serve warm.

This is a great recipe (appetizer). I have taken these to several parties and they are a hit, and they are SO easy, and really yummy. Give it a try! All Boys love it. (because of the sausage) oh and I am not a sausage fun, but it's really good.

Monday, January 21, 2008

Beer Bread *Lauren Perry*

There hasn't been a post in a while, so I thought I would start off the new year with some CHEERS! jk. This bread recipe is THE BEST bread recipe ever. The beer is added because the yeast in the beer mixes with the self-rising flour- causing it to rise. The beer cooks out and the bread is completely harmless. Cannon even LOVES it. Its a very buttery/sweet bread, and has no alcohol smell or taste to it. If you must buy non-alcoholic beer, go ahead, I've never had it that way say so I am not sure if it will work or not. Just like some pastas call for cooking wine, some stews call for red wine, Chicken Marsala calls for Marsala wine, and lots of desserts call for bread calls for beer.

With that being said, this is the easiest bread recipe EVER and you will eat the whole loaf in 1 sitting! (I promise you wont get drunk)

Ingredients- oven at 350'
-3 cups of SELF-RISING flour (this is important to get self-rising)
-1 can (12 oz) of beer at room temperature (BUDWEISER is the best to use with cooking) If you buy it at the grocery store, you might have to buy a 24 oz can, because that's all that Ive seen them come in, unless you want to buy a case of beer, lol. If you buy a 24 oz can, make 2 batches or just use the extra 12 oz to tenderize your meats.
-5-6 tbs of Sugar (I usually do 6)

-mix the above ingredients by hand and bake in a buttered down bread pan for 40 minutes at 350'
-pull bread out of the oven and add 3/4 a stick of butter (melted)- just drizzle it across the golden top of the bread
-put the bread back in the oven for about 8-10 minutes, depending on your oven (mine will overcook it at 10 minutes)

Take out of the oven and get it out of the pan ASAP onto a plate, serving dish, or foil. You can let it cool there. If you leave it in the pan, it tends to overcook it.