Monday, December 28, 2009

Caramel Popcorn

Take 16-18 cups of popcorn, divide in half. Put half in brown paper bag.
In a medium bowl, put 1 cup brown sugar, 1/2 cup butter, 1/3 cup corn syrup--do not stir! Microwave for 2 minutes, then stir.
Microwave for 3 minutes, then stir and add 1/2 tsp baking soda.
Pour half the caramel over popcorn in the paper bag. Add the other half of the popcorn, and remaining caramel.
Microwave for one minute, then shake vigorously for 30 seconds.
Microwave for 45 seconds, then shake for 30 seconds.
Microwave for 20 seconds.
Pour onto waxed paper, separate to cool.

Monday, November 23, 2009

Florentine Tortellini Soup *Lauren Perry*

Go make this today! My friend Natalie made this soup for me when I was sick and it is soooo yummy! I begged her for the recipe (and 2nd's of course!). It is easy and super tasty.


1 pckg of 3- cheese tortellini (refridgerated- usually by the shredded cheese at the store)

3 14-oz cans of chicken broth

1 container of Alfredo pasta sauce (about 10 oz.)

2 cups of shredded chicken (you can use 2-3 chicken breasts that you cook ahead of time and shred, you could use canned from Costco, or you could buy a roast chicken from the store or costco and add that meat)

1/2 cup of oil-packed sun dried tomato strips (drain the oil and slice)

1 cup of packaged fresh baby spinach

top with parmesan


-boil tortellini according to directions, drain and set aside in a bowl
-add broth and alfredo sauce to pot
-add chicken and tomato strops- heat to a slow boil and then reduce to simmer for about 5 minutes
-add spinach and cooked tortellini, cook for another few minutes
-serve in bowls and sprinkle with parmesan

Easy Yummy Sticky Buns *Lauren Perry*

These are super super easy! I learned this recipe in 7th grade cooking class, and it stuck with me :)

Raw crescent roll dough (like the kind you use for pigs in a blanket)
2 TSP Cinnamon
1/2 cup Sugar
1/3 cup Brown Sugar
2-3 TBS Butter (melted)

Open the crecent rolls container and pull out the individual little dough triangles
Add a marshmallow to the wide end of the triangle-fold in the corners and roll up the marshmallow
Take the dough ball and dip/cover the dough ball in melted butter
Roll the ball in a bowl with cinnamon, sugar and brown sugar- completely cover ball in the sugary mixture
Place each individual dough ball in a cupcake/muffin pan that was greased with butter or cooking spray
Bake at 350 for about 10-12 minutes

Sunday, November 15, 2009

Onion Cheese Dip *Lauren Perry*

I got this recipe from my friend Amanda and I had to slightly modify it the first time I made it (because I could not find onion glaze). Brian has FLIPPED over this. Its his new favorite thing to eat (next to sushi)

2 cups shredded cheddar cheese
8 oz of cream cheese
1/2 to 3/4 cup of mayo
1/2 of an onion chopped really small
5-8 pieces of cooked bacon chopped
*savory sweet onion glaze

-mix above and put in a baking dish or casserole dish
-cook in oven at 350 until bubbly and browning on top
-serve hot with Ritz crackers

How to make savory sweet onion glaze-
2 tbs of butter
1 cup of really thinly chopped onions (i used a food processor)
about 3 TBS of white sugar
2 tbs of balsamic vinegar
** add optional 2 tbs of red cooking wine if you want

put in a sauce pan and cook on high for about 5-10 minutes. Let cool slightly and add to food processor and really grind up until its like a chutney.

Honey Chai Bundt Cake *Lauren Perry*


2 & 1/2 cups of all purpose flour
1 & 1/2 cups of brown sugar
2 tsp of baking soda
1/2 tsp of salt
1 & 3/4 cup of brewed chai tea (I just bought a box of pre-made chai tea)
1/2 cup of buttermilk
1/2 cup of honey
1/2 cup (1 stick) of unsalted butter, melted and slightly cooled
2 eggs
1 egg yolk

1 can of cream cheese frosting, warmed in the microwave
** chopped pecans as a garnish if desired **

heat oven to 350 and spray a bundt can with cooking spray
In a mixer, combine all of the above ingredients (mix low speed for 1 minute- scraping the sides)
Cake batter is a bit runny
Pour batter into bundt cake pan and bake for 45-50 minutes- remove. Go around edges to loosen cake and let cool about 10 minutes. Transfer to a plate and let cake cool completely
Warm frosting in microwave about 20 seconds and spread over top of cake (or drizzle)
** add chopped pecans if desired **

Wednesday, November 4, 2009

Biscotti *Lauren Perry*

This is always a hit around the holidays! Last year a I made a ton and gave it to neighbors with cans of Hot Cocoa :)

4 eggs beat
2 sticks softened butter
1 1/2 cups of sugar
3 TBS ainse seed (spice isle at the store)
1 TBS vanilla extract
2 TBS baking powder
4 cups of flour (add 2 cups at a time)
little over 1/2 cup sliced almonds
little over 1/2 cup dried cherries
little over 1/2 cup of white chocolate chips

add above to a mixer and make dough
flour on the cutting board and roll into 3 balls of dough
take 1 ball at a time and roll into a log (make sure little to no cracks appear on the log)
lightly butter and flour cookie sheets (you will probably use 2 cookie sheets)
the log will be about 1 1/2 inches thick and as long as the cookie sheet
bake all 3 at 325' for 25 minutes
remove and set aside to cool on sheet for a few minutes
take a bread knife and cut a bunch of little diagonal pieces- each log should make 10-20 pieces.
pick up pieces and put the cut side face down on cookie sheet and bake again for 20 more minutes!

Sunday, October 25, 2009

EASY Pot Roast *Lauren Perry*

This is the perfect time of year for a yummy pot roast!


1 chuck roast

kitchen bouquet (its over by the condiments at the store)

1 can of diced tomatoes

1 can of water (i just used the diced tomato can when empty)

1 packet of lipton onion soup

1 white onion sliced

5-10 small baby red potatoes (depending on amount of people serving) cut into quarters

2 carrots diced

salt, pepper

OPTIONAL- splash of red cooking wine


-dust chuck roast with flour, salt, pepper on each side

-sear in non-stick pan with kitchen bouquet on each side (about 1 tbs on each side) for a few minutes

-add to crock pot or baking dish (if baking dish- bake 350 for at least 3 hours)

-add diced tomatoes, water, lipton soup powder, a pinch more kitchen bouquet, and splash of red wine (if desired)

-with an hour left of cooking, add onions, red potatoes, and carrots. You can also turn the meat over to make sure that 1 side isn't cooking more tender than the other
-taste and add salt and pepper if desired (I love garlic salt)
**PS- I love to serve my pot roast over white rice with rolls on the side!**

Saturday, October 17, 2009

Death By Chocolate *Lauren Perry*

If you love chocolate...this WILL kill you!


1 brownie mix (make in 9 x 13 baking dish)
2 pks chocolate mousse (make in sep bowl)
7 heath bars chopped up, or 1-2 packages of crunched health bar bits
1 tub of cool whip


mash up and crumble brownies- in a 9 x 9 dish or a somewhat deep dish for layering....

crumbled brownie
heath pieces
cool whip
crumbled brownie
heath pieces
cool whip
top off with rest of heath bar pieces

put in fridge for an hour or so to cool! ENJOY

Pork and Pea Pasta *Lauren Perry*

This is Brian's ALL.TIME.FAVORITE Pasta :)


3/4 lb of hot italian sausage (if in casings, please remove)
3/4 lb of mild italian sausage ('')
1 cup chopped white onion
1 1/4 cups of whipping cream (you could do 1 whole pint if you want)
3/4 cup of chicken broth
frozen peas (about 1 1/2 to 2 cups)
1 brick of cream cheese (softened)
1 cup of parmesan cheese
2 cloves of garlic chopped
garlic salt, pepper to taste

pasta- bow tie or penne (boil in sep. pot)


Saute Sausage and remove
with oils and juice from sausage, saute onions and garlic- then drain majority of oils....
add cream and boil about 5 minutes
and broth and cream cheese- cook on high about 5 minutes
add sausage and simmer for about 5 minutes
add parmesan, spices, and peas


Sunday, October 4, 2009

Another frosting idea for the Pumpkin CC Cake *Lauren Perry*

Just to update, I made this again and it was soooo yummy!

The only other change I made to the frosting is I added 1 stick of butter and only used 1/2 a jar of marshmallow cream instead of a full jar. This made the frosting a lot thicker if you would rather more of a cream cheese butter cream as opposed to a gooey type glaze :) Both are wonderful, you really cant go wrong....

Spinach Pasta Salad *Lauren Perry*

This is my mom's new favorite salad, and its super yummy! Its so pretty for the fall :)


1 bag of spinach

2 chicken breasts, broil, cool and slice (sprinkle with a pinch of lemon pepper)

3 oz of blue cheese crumbled

1/2 cup of craisins

1/4 cup of sliced almonds, toasted

1 can of drained mandarin oranges

1/4-1/3 of a red onion, thinly sliced

2 roma tomatoes chopped

1/4 box of orzo pasta- cooked (you could also use a mini bow-tie pasta)

** Toss above ingredients and serve with Litehouse Ginger and Sesame Dressing- this salad dressing is THE BEST with it- a little goes a long way**

Saturday, October 3, 2009

PF Chang's Lettuce Wraps- Lori Hansen

3 Tbsp. Oil
2 boneless skinless chicken breasts
1 cp. water chesnuts
2/3 cps. mushrooms
3 tbsp. chopped onions
1 tsp. minced garlic
1 head lettuce

Stir Fry Sauce:
4 tbsp. soy sauce
4 tbsp. brown sugar
1 tsp. rice wine vinegar

Special Sauce:
1/4 cp. sugar
1/2 cp. water
2 tbsp. soy sauce
2 tbsp. rice wine vinegar
2 tbsp. ketchup
1 tbsp. lemon juice
1/8 tsp. sesame oil
1 tbsp. dry mustard
2 tsp. hot water
1-2 tsp. garlic and red chili paste (we have never used this.)

Make the special sauce by combining the sugar and water in a small bowl, add the next 5 ingredients and mix well. Refrigerate this sauce until you are ready to serve. Combine the hot water with the hot mustard and set this aside as well. Eventually add your desired measurement of mustard and garlic chili sauce to the special sauce mixture to pour over wraps.

Mince water chesnuts and mushrooms to about the size of small peas ( a chopper works well for this.) Prepare the stir-fry sauce by mixing all the ingredients together in a small bowl. Bring oil to med-high heat in a wok or large frying pan. Saute chicken breasts for 5-6 minutes per side or until done. Remove chicken from pan and cool. When chicken is cool, mince in to small pieces just like mushrooms and waterchesnuts. Add another tablespoon of oil to the pan. When oil is hot, add garlic, onions, and mushrooms into the pan. Once mushroom mixture is done, add chicken, water chesnuts and the stir-fry sauce to the pan. Saute for a couple of minutes until completely warmed. Serve mixture in lettuce cups and top with special sauce.

Friday, October 2, 2009

Creamy Tomato Tortellini Soup

One of my friends gave me this recipe after making it for our family a few weeks ago. It is divine and such a perfect fall soup! (especially if you have a pile of tomatoes from your garden that you need to use up) It's become an instant favorite for all my family...including nieces and nephews!


10 c. chicken broth/stock
28 oz. diced tomatoes with juice
8 oz. can tomato paste
1/3 c. flour
1/3 c. butter
1 1/2 tsp. basil
1 1/2 tsp. oregano
1 pt. whipping cream (unwhipped)
1 1/2 lbs. cooked tortellini (fresh or frozen -- I actually just boiled it in the soup before I added the whipping cream)

Pour chicken stock into large pot and heat. Add basil and oregano. Then add can of diced tomatoes with juice and can of tomato paste, and puree all together with a hand blender, regular blender, or food processor (I liked the hand blender a lot). In a separate pan, make a roux by melting butter and then adding flour. Mix the two and cook for 1 or 2 minutes. Whip the roux into the broth and simmer until thickened, stirring often. Next, add pre-cooked tortellini and make sure it is heated through. Last, add whipping cream. Serve and enjoy!

Monday, September 21, 2009

Pumpkin Chocolate Chip Cake with Frosting *Lauren Perry*

My friend Erica (from NY) sent me this cake recipe and its delicious! I made up a frosting to go with it and I cannot begin to describe how yummy this cake is (and its the perfect treat for the Fall)!


1 cup oil
4 eggs
1 can of pumpkin
1/2 cup of milk
3 cups flour
2 cups sugar
3 TBS cinnamon
2 tsp baking powder
2 tsp baking soda
1 tsp salt
2 cups of chocolate chips (I did 1 cup milk chocolate 3/4 cup of white chocolate)


Oven to 350- grease and dust bundt pan
mix wet ingredients in large bowl
mix dry ingredients in another bowl
Fold the wet and dry mixture together and then mix together with a mixer for a minute
Fold in chocolate chips
pour batter into prepared pan
bake cake for about 1 hour and 20 minutes (use a toothpick to make sure middle is cooked)


1 brick of cream cheese
2 cups of powdered sugar
1/2 cup of brown sugar
1 tsp cinnamon
1 jar marshmellow cream
In a mixer, cream cream cheese
add marshmellow cream, brown sugar, cinnamon and powdered sugar
Refridgerate so its not as runny.

This frosting is very gooey and wonderful! It coats the bundt cake and has the perfect taste to balance out the pumpkin and chocolate. I put A TON of frosting on when I made it- but its just as good if you just drizzle a decent amount on the cake (you dont have to completely cover it). On a side note- everyone that tried my cake ended up scooping up extra frosting from the plate to put it on the cake because it is just so yummy :)

Saturday, September 12, 2009

Cake in a cup *Lauren Perry*

This is THE EASIEST cake recipe on earth :) Its very yummy and it is perfect if you just want to watch a movie at night in your pj's with a bowl of ice cream! It takes 4 total minutes to make. The texture is VERY similar to a chocolate souffle- sort of spongy and very rich. I also added some white chocolate chips (because they don't melt and they add a nice little flavor and texture). You will also need a LARGE glass of milk!

4 TBS of Flour
4 TBS of Sugar
2 TBS of Cocoa Powder
1 egg
3 TBS Milk
3 TBS of Oil
1-3 TBS of chocolate chips (depending on how much you love chocolate!
1 TSP vanilla extract
a hot cocoa/coffee mug

mix all dry ingredients in a mug
add wet ingredients and mix well
add chocolate chips
microwave for 3 minutes
eat it in the mug or on a plate- serve white vanilla ice cream or whipped cream!

Thursday, September 10, 2009

Stromboli *Lauren Perry*

The options are endless! This is very similar to a pizza or a calzone. I hope you enjoy!

1 loaf of frozen bread dough or frozen raw pizza dough
2 cups (1 pckg) of shredded cheese (preferably mozzarella)
basil, oregano, garlic salt, onion powder- just whatever seasonings you enjoy
pepperoni (or ham, Canadian bacon, salami--- you get the idea, whatever meats you want)
1 can of marinara (or alfredo or a melted garlic butter sauce)

Thaw dough in fridge for 24 hours
take dough out and let it sit on counter for 30 minutes to thaw
On cutting board with light flour (to prevent sticking) pull bread dough until it makes a 9 x 13 (ish) rectangular shape
Sprinkle with spices of your choice across the whole rectangle dough
Layer with meats and veggies of your choice with the 2 cups of shredded cheese
fold edges of dough and roll (or fold) it up like a log roll
Place on greased cookie sheet seem side down
Poke a few holes in top of Stromboli and sprinkle a little cheese on top
Bake 350' for 30 minutes

Slice and serve with warm marinara as a dipping sauce

***This recipe is great because you can do sooo many different options. You can do turkey meat and Swiss cheese, you could do chicken, garlic and mushrooms with an Alfredo dipping sauce- the options are literally endless! Its also super easy and is great with leftovers***

Tuesday, September 8, 2009

Choco-Hoto-Pots *Lauren Perry*

Make 4 little molten lava type cakes, SUPER yummy and easy..... drink LOTS of milk!

Butter ramekins
3/4 cup of chocolate chips (I prefer milk chocolate)
1 stick of unsalted butter
2 large eggs
3/4 cup of sugar
3 TBS of all-purpose flour
1/2 cup of white chocolate chips

preheat oven to 400'
set aside baking sheet and 4 buttered ramekins
microwave stick of butter and chocolate chips until melted- set aside to cool
in sep. bowl, combine eggs, sugar and flour- add cooled chocolate mixture and mix together by hand
fold in white chocolate chips
scoop into ramekins, bake about 20 minutes- ramekins and chocolate cake will be HOT- so let cool a few minutes. It should be cake like on the outside and runny chocolate in the middle

Monday, September 7, 2009

Funeral Potatoes *Lauren Perry*

Super easy and yummy, you all probably already have this recipe- but its always a good one for potlucks and bbq's!


2 lbs of frozen shredded hashbrowns
2 cans cream of mushroom soup
1 pint of sour cream
2 cups of shredded cheddar cheese
1/2 chopped green onion
salt and pepper


mix soup and sour cream in large bowl with salt and pepper
combine all ingredients into that bowl
add to 9 x 13 dish and bake 350' for 45 minutes

Best BBQ Ribs EVER *Lauren Perry*

(in the pic, you will see some grilled onions too- that is just leftover from cooking the ribs in the oven with the onions- my husband is an onion freak!)
BBQ sauce-

juice and some zest from 1 lime
juice and some zest from 1 lemon
juice and some zest from 1 orange
1/3 an onion chopped
1 tsp of bacon fat (optional)
1 tsp butter
3/4 cup of brown sugar
2 tsp chili powder
2 tsp of liquid smoke
2 TBS of Worcestershire sauce
1/4 tsp cayenne
1/4 cup of cider vinegar
2 TBS of Molasses
1/4 cup of bottled chili sauce
2 TBS honey Dijon mustard
Few shakes of garlic salt and pepper

** Melt butter and add chopped onion. Juice fruits, zest skins and add half of juiced fruit and rind to pot on med/low heat
** Add all other ingredients and set pot to simmer for atleast an hour. Let cool on stove and refridgerate for later (in pic you can see 1/2 rind from orange, lemon and lime- pull out before you refridgerate)


Baby Back Ribs
1 can of coke
1/2 an onion
garlic salt
1 cup of water
2 tbs of cooking oil

Put ribs in glass baking dish, cover in sliced onions, garlic salt, oil, pepper
Pour can of coke over ribs and add 1 cup of water
Bake @ 275 for a few hours (1 hr per pound of ribs- so 2 1/2 lbs of ribs cook for about 2 1/2 hours)

Put ribs on a platter and bbq WITHOUT the sauce on it. When the ribs have about 5 more minutes left on the bbq- add a thin layer of the bbq sauce and cook. Put back on platter- bring in and add more bbq sauce to the ribs :) That way you don't burn the flavor of the bbq sauce on the ribs.

Thursday, July 16, 2009

Kaluah Pig *Lauren Perry*

I roomed at BYU with the greatest softball players from Hawaii. We had a BLAST cooking together. I would BEG them to make Hawaiian food, while they BEGGED me to make them pastas and other entrees. Needless to say, my favorite thing they made was Kaluah Pig.

Here is a tweeked version of the goodness-


3-4 lbs of pork butt (you could do a shoulder too)
garlic (LOTS) I probably added like 4 TBS of chopped garlic
2 TBS of Liquid Smoke (its in a bottle by the seasonings)
1/4 cup of soy sauce
1/2 cup of water
black pepper
**1/2 head of shredded cabbage (if desired)**

cook in a crock pot until the pork starts to pull and shred easily
if you love cabbage like me, shred it add it to the pork/crock pot when you have an hour less
serve over rice

Easy Jackpot Casserole *Lauren Perry*

Super easy and delish!

1 lb. ground beef
1 can of tomato soup ( I use the BIG cans because I love it saucy)
1 can cream corn
1 pkg of egg noodles
1 small can of sliced or diced black olives
1 pkg of grated cheddar cheese

brown meat and drain fat
add soup and about 3/4 pkg of egg noodles (you can add whole package if you are doing a BIG can of tomato soup)
simmer until noodles are tender
add corn, olives, 3/4 cup of cheese and stir into noodles
pour into casserole dish, top with olives and more cheese

Wednesday, July 15, 2009

Olive Garden Alfredo Sauce

This is the best Alfredo Sauce, and SO YUMMY!!!

1 pint Heavy Whipping Cream
1 stick Butter (I only used a half and it was still delicious)
2 T. Cream Cheese
1/2 c. Parmesan Cheese (I just used the powder kind)
1 tsp. Garlic Powder
Salt & Pepper to taste

Melt Butter, Cream Cheese, and Whipping cream in saucepan. Add Parmesan Cheese and Garlic and Salt & Pepper and simmer for 15-20 minutes. Pour over your favorite pasta noodles. It's so delicious!


Saturday, July 11, 2009

Sundried Tomato Chicken *Lauren Perry*

This pasta is super yummy! It does have white wine in it, I used white cooking wine- but I am sure you can substitute something- but the alcohol does cook out of cooking wine- it just has a really rich flavor and it makes the pasta soooo much better to use it.


- 3TBS unsalted butter

- 1TBS Olive Oil

- 3 chicken breasts cubed (raw)

- 2 green onions or 1/4 a white onion

- about 1/4 cup of flour

- 2/3 cup of whipping cream

- 1/2 cup to 1 cup- depending on taste- of White wine

- 1/2 jar of sundried tomatoes in oil- about 6-8 tomatoes- chopped

- 2TBS minced garlic

- 3TBS Basil- chopped

- 3/4 cup of parmesan chesse

- garlic salt (about 5-8 shakes according to taste)

- pepper (5 shakes)

-boil bow-tie or penne pasta


cube chicken, add to bowl with flour, garlic salt (3 shakes), pepper(2 shakes)

in heavy sauce pan- add oil and butter, onion, garlic, and chopped basil- cook 2 minutes

add chicken coated in flour and cook until white- stir frequently

add sundried tomato

add white wine and boil a few minutes

add whipping cream and parmesan (cook an extra 5-10 minutes)

about 5 shakes of garlic salt and 2 shakes of pepper

drain pasta and add sauce

garnish with 1 chopped sun dried tomato, parmesan and some chopped basil

Wednesday, July 8, 2009

Banana Bread

The BEST banana bread. Compliments of my best friend Tasha. Every time she makes it ... I tell her I want her recipe.

1/2 cp. shortening
1 cp. Sugar
2 eggs
1 tsp. baking soda
1 tsp. salt
1 cp. banana pulp or 3 ripe bananas
1/2 cp. sourcream
2 cp. Flour
1 tsp. salt

Cream shortening and sugar. Then add eggs, banana pulp, sourcream and mix. Mix dry ingredients together and then mix with wet ingredients.

Bake @ 325 for 40-50 minutes.

Monday, July 6, 2009

Cookie Salad

2 c. Buttermilk
2 small packages vanilla instant pudding
1 small container cool whip
2 cans pineapple tidbits
2 cans mandarin oranges
1 package striped chocolate cookies (keebler)

Drain Pineapple and oranges REALLY well. In a bowl mix buttermilk and the instant pudding until smooth. Add cool whip and put in refrigerator until set. Before serving crumble cookies and mix into the salad. ENJOY! (it's not near as good when the cookies get soft, but still tasty) This is always a hit. People ask what the crunchies are and get really surprised when it's cookies. It's a fun Summer Salad.


Saturday, July 4, 2009

Best Truffles EVER *Lauren Perry*

This is so easy and so tasty, its ridiculous! I found this recipe and modified it slightly


1 package of Oreo cookies
1 package of cream cheese
2 white chocolate baking bars (you could use milk or dark- but its AMAZING with white)
OPTIONAL- 1 small can of sweetened condensed milk (you will only use a few TBS out of the can)

Throw Oreo's (the WHOLE package), cream cheese and 1-2 tbs of sweetened condensed milk into a mixer- and mix until it almost looks like a paste (some chunks are fine and actually preferred)

Roll the Oreo truffle mix into little 1 inch balls and set them on a baking sheet covered with wax paper.

Once you roll all of the balls- heat white chocolate and 2 TBS of sweetened condensed milk in the microwave for about 30 seconds and mix with spoon until melted and smooth.

Dip each truffle into white chocolate (this can get a little messy, so you can drizzle extra white chocolate on the truffles when they are back on the baking sheet)

Refrigerate for AT LEAST an hour- and serve!

These are so delicious, I can't even begin to describe them. You can put a few on plates and take them to neighbors and they will love you forever.

Thursday, June 25, 2009

Thai Chicken Soup *Lauren Perry*

I have had a few requests for this recipe :)

It is very different, you have to really be open about the flavor. All of my family and friends that have tried this have thought it to die for.

I created this recipe on my own- from trial and error and taste. I tried a similar soup at the Thai Dishes restaurant in Santa Monica, Ca. The first bite I took of this soup, I literally gagged. But the taste stuck with me on the car ride home (my mom ordered it to go). I literally ate ALL of her soup the rest of the ride home.

I have never written down exact measurements- so you will have to bear with me. This soup is very worth it.

-Lime Juice (I buy the bottled kind and probably use about 1/3-1/2 a cup)
-1 can of coconut milk
-2- 32 oz chicken broths (they come in the box's)
-about 10 FRESH shittake mushrooms- cleaned, stems removed, and sliced (don't buy the dried ones, you have to soak those for hours in water)
-3/4 cup to a cup of white rice
-2 large chicken breasts- cubed
-1 bunch of chopped green onions
-1/4 cup of chopped cilantro
-2 TBS of chopped lemon grass- (I HATE chopping lemon grass- its such a pain! I found this little tube in the herb isle, and it works sooo much better-
- 1/4 cup of soy sauce
-season to taste with sugar (I probably use 2 Tbs), garlic salt (like 4-6 good shakes), pepper (2 good shakes), and red pepper flakes (1 good shake).

The soup is supposed to be a good blend of sour, spicy, and sweet :)

To cook- in a large pot, boil the broth. Add the coconut milk, lime juice, chopped and sliced ingredients, and seasoning.

Wednesday, June 24, 2009

Flautas *Lauren Perry*

These are great little appetizers if you have company over for a mexican food night :)

-1 cup of chicken (cooked and shredded)
-1/2 cup of Pace Picante Sauce (I like mild)
-2 green onions chopped
-1/4 tsp ground cumin
-1 cup of shredded mexican cheese
16 corn tortillas
some veggie oil

fry tortillas in a little bit of oil for less than a minute, remove and add to plate with paper towel
in bowl- mix chicken, pace, onions, cumin, cheese
scoop into small corn tortillas
roll to secure and add toothpick through the middle
seam side down, add to cookie sheet/baking sheet and bake at 400 deg. for 20 minutes

Peanut Butter Icebox Pie *Lauren Perry*

Once you eat this pie, you will NEVER be the same again.....
your clothes will no longer fit......
all other desserts will seem like stale cookies....

I got this recipe from an amazing bakery when I was back in New York City a few years ago. I have been sheltering it because it is prized, and I like to be one of the exclusive ones to have it. I am now over my selfish phase. If you attempt to get my famous vanilla bean cupcake recipe from me, I will probably kill you first:)


-1/2 cup of softened unsalted butter
-2 cups of Vanilla wafer crums (put them in a blender or food processor to turn them into crumbs)

-12 oz of cream cheese (aka 1 1/2 packages) Low-fat or fat-free cream cheese is for the weak!
-3 TBS sugar
-1/2 tsp of vanilla extract
-3/4 cup of heaving whipping cream
-6 Reeses Peanut Butter Cups- chopped but chunky
-3/4 cup of smooth peanut butter
-1/2 cup of carmel (I just buy the kind that goes on ice cream toppings)

garnish with some peanut butter cups and swirl carmel decorations

Crust- combine butter and waffer crumbs, press firmly into lightly buttered glass pie dish or ceramic baking dish. Drizzle some carmel on the crust (put clear wrap over the top and set in the freezer for 30 minutes)

Filling- Cream cheese in mixer until smooth, add sugar gradually while beating. Add vanilla, fold in heavy cream, fold in peanut butter cups.

In sep bowl, mix peanut butter and carmel

Take crust from freezer, add 1/2 of the peanut butter/carmel mix- then add 1/2 of the cream cheese mixture- then add the other 1/2 of peanut butter/carmel mix- then add the last 1/2 of cream cheese mix. Then take a fork and swirl the mixture a few times around(but dont blend). Garnish with Reeses chunks and carmel on top, add to the refridgerator

**** best made the night before you eat it, so it gets cold enough****

Cannon Queso *Lauren Perry*

This is one of Cannon's favorite "dip- dip's". He loves dipping his chips in his own little bowl :) Brian and I love it too!

This makes a ton! You can do it in a crock pot, on the stove, or in the oven. I think its easiest on the stove.


-1 lb of Velveeta Cheese (just buy the block and cube it into small pieces)
-1/2 white onion- chopped
-1/2 lb of ground beef
-1/2 a tub of fresh salsa (you can also use pace picante or a can of diced tomatoes with chili) I like mild salsa- but you can go according to taste
-1- 4 oz can of Diced Green Chile's (I like it mild, so I only use 1/2 can)
-dash of pepper
-dash of garlic salt

Add the diced onion and ground beef to a large pan/skillet- cook until ground beef is browned
Add Salsa
Add Diced Green Chile's ( I only use 2 oz- but if you like spicy go for 4!)
Add the 1 lb cubes of Velveeta Cheese and melt
Dash of pepper and garlic salt

Serve warm with tortilla chips or on a yummy baked potato

Friday, June 5, 2009

Cilantro Lime Butter *Lauren Perry*

I used this butter to cover and bbq corn on the cobb

I also used this butter a few days later on top of shrimp that I BBQ'ed

It is seriously fantastic and you can add it to anything! Baked potatoes, veggies, meats.... you name it!

in a food processor add-

juice from 1 large lime and then zest the rind
1 stick of butter
a bunch of cilantro (without the stems)
garlic salt/ dash of pepper
a small pinch of cayenne pepper

blend in processor and add to air tight container
refridgerate until use :)

Sunday, May 24, 2009

Hummus *Lauren Perry*

I am on a HUGE Hummus kick, and this is to die for!

-1 can of garbanzo beans
-1 tbs of olive oil
-1 1/2 tsp of Tahini (its in a can and found by the peanut butter isle- it is a MUST for hummus, its the paste from sesame seeds)
-juice from half of a lemon
-a good shake or 2 of garlic salt
-2 TBS of garlic

-put all of the above in a blender or food processor and BLEND THE HECK out of it! Put it in a container and set it in the fridge. It is great with veggies, on sandwiches, or with pita chips.

Friday, April 10, 2009

Yummy party dip *Lauren Perry*

1 packet of Knorr Vegetable Recipe Mix

1 cup of Mayonnaise

1 container of sour cream

1/2 package of frozen spinach, thawed and stems removed

1 package of Swiss cheese, shredded
1 bunch of chopped green onions (optional but yummy)

(some Parmesan goes great on top, but it isn't needed)

mix all of the above and put it in a casserole dish - bake in oven at 350 for about 30 minutes, until bubbly and golden on top

1 loaf of shepherds bread- pull into pieces of bread, tortilla chips, Triscuts, or Wheat Thins....

dip and enjoy! I always get compliments on this

Yummy Whole Wheat Bread

From: Pat Hansen

7 c. whole wheat flour
2/3 c. vital wheat gluten
2 1/2 Tbs. instant yeast
5 c. hot water (120-130 degrees)

Mix together the first three ingredients in a bowl with a dough hook. Add water all at once and mix for 1 min. COVER and let rise for 10 min. (this is called sponging)

2 Tbs. salt
2/3 c. vegetable oil
2/3 c. honey
2 1/2 Tbs. bottled lemon juice
4 cups flour (2 c. wheat and 2 c. white, or you can use all wheat if you like)

Add salt, oil, honey, and lemon juice and mix for 1 min. Then add the last of the flour, one cup at a time beating between each cup. Mix for 6-10 min. 'til dough pulls away from the side of the bowl. This makes a very soft dough.

Turn on oven to 350 degrees and preheat for 1 min., then turn it off.

Turn dough onto oiled counter top, divide, shape and place into greased pans. Let rise in warm oven for 10-15 min., or until bread reaches top of bread pan.

Don't remove bread from oven, turn oven on to 350 degrees and bake for 30 min (or until brown on top). Remove from pans and cool on rack.

I use Baker's Secret non-stick pans...8"x4"...these work great. Makes 4 loaves.

Pat's Peanut Butter Chocolate Bars

3 cubes butter (softened)
2 c. brown sugar
1 c. white sugar
3 eggs
3 c. flour
3 c. quick oats

Mix in this order. Grease and flour a large cookie sheet. Pat in the cookie dough.

Bake at 350 degrees for 25 min.

Spread peanut butter over top while still warm. Then put in refrigerator and cool (appox. 1 hour). When cool, frost with your favorite chocolate frosting.

Sunday, April 5, 2009

Enchilada Stew - Amanda Nemelka

This is a really easy and quick "throw it all together" meal. It's pretty hearty and fills you up quickly.


1 can corn
1 can black beans
1 can cream of chicken soup
1 can diced tomatoes w/ green chiles
1 can diced green chiles
1 1/2 cups cooked rice
2 cups cooked, shredded chicken breast

Cook and shred chicken. Cook 1 1/2 cups of rice. Add all ingredients together in a big soup pot and heat on low until warm. If it seems too thick, you can add some water to it too. Best if served with shredded cheese mixed in and with tortilla chips.

Monday, March 30, 2009

Banana Pancakes

2 banana's, mashed
1/4 cp. chopped pecans (optional)
Regular pancake mix

Mix pancake mix according to package directions Add bananas and pecans just before cooking. Serve with the buttermilk syrup.

Buttermilk syrup:

1 cp. butter ( i have done 1/2 a cup too)
1/2 cp. buttermilk
3/4 cp. sugar
1 Tbsp. corn syrup
1 tsp. vanilla
pinch of salt

Combines ingredients in a medium saucepan and bring to a boil. Boil for 1 minute. Serve warm.
If you have ever had pancakes in Hawaii, this will remind you of those! Enjoy!

Saturday, March 28, 2009

Braised Meatballs in Red-Wine Gravy *Lauren Perry*

I made this last week and Brian went NUTS over it. The homemade meatballs are killer! I served it over rice, but it is also yummy over a garlic/ parmesan mashed potato-

1 6-ounce piece day-old French bread (generous 1/3 of 16-ounce loaf), crust left on, bread cut into 8 pieces
1 cup whole milk
1 3/4 pounds ground beef
2 large eggs
3 large garlic cloves chopped
1 medium onion, finely chopped
1/2 cup plus 1 tablespoon chopped fresh Italian parsley
2 teaspoons salt
1 teaspoon ground black pepper
1 teaspoon dried summer savory


2 tablespoons (1/4 stick) butter
1 1/2 teaspoons olive oil
2 garlic cloves chopped
2 cups dry red wine (I used Red COOKING Wine from the grocery store, its over by the salad dressing)
1/4 cup tomato paste
2 cups canned beef broth

Preheat oven to 350°F. Combine bread pieces and whole milk in medium bowl, pressing on bread to submerge; let stand until milk is absorbed, about 10 minutes. Squeeze out most of milk from bread; discard milk. Place bread in large bowl. Add ground beef, eggs, finely chopped onion, 1/2 cup chopped Italian parsley, salt, pepper, and dried summer savory and mix well. Transfer meat mixture to processor. Process until well blended and mixture looks pasty. Form mixture into 1 3/4-inch-diameter meatballs (about 30). Divide meatballs between two 13x9x2-inch glass baking dishes. Bake meatballs 30 minutes. Set meatballs aside.

Dust meatballs with flour; shake off excess. Melt butter with oil in heavy large skillet over medium-high heat. Working in batches, add meatballs to skillet and sauté until brown on all sides, about 3 minutes. Return all meatballs to skillet. Whisk wine and tomato paste in small bowl to blend. Add wine mixture to meatballs and bring to boil. Continue boiling until wine thickens slightly, stirring frequently, about 5 minutes. Add broth, reduce heat to medium and simmer until flavors blend and gravy thickens, stirring frequently, about 15 minutes. Season to taste with salt and pepper. Transfer meatballs and gravy to bowl. Sprinkle with remaining 1 tablespoon parsley and serve.

Shortbread Cookies and Warm Chocolate *Lauren Perry*


1/2 cup butter, softened
1/4 cup brown sugar
2 tablespoons sugar
1/4 teaspoon salt
1 cup all purpose flour
1 regular sized Hershey bar, chopped into chunks

Preheat oven to 375. Line an 8 by 8 inch baking sheet with foil. Coat the foil with no stick cooking spray. In a medium bowl, combine butter and sugars until creamy. Add in salt and flour; blend well and add chocolate. Press into prepared pan. Bake for about 20-23 minutes, or until golden brown at edges and bubbly in center. Try to slice them if you can.

Warm Chocolate (do not pour over shortbread, it just goes well for dipping the shortbread and covering the ice cream)

1 Large Milk Chocolate Symphony Bar
1 can of sweetened condensed milk

melt in a small sauce pan and transfer to a bowl (so chocolate doesn't burn)

and yummy with Vanilla Ice Cream!

Bunco Buns *Lauren Perry*

My mom is a HUGE fan of these, and I am making them for Cannon's birthday! I found this on

1 pkg 24 party rolls (or I used 2 pkgs of 12 dinner rolls)
1/2 stick butter, melted
4 tablespoons poppy seeds
4 tablespoons mustard
4 tablespoons Worcestershire sauce
Sliced ham
Swiss cheese

In a bowl - mix together the butter, poppy seeds, mustard and Worcestershire sauce.

Spread sauce on both sides of rolls and put a piece of ham and cheese on each

Cover and bake at 350 for 15-20 minutes or until cheese melts.

Serve Warm

Shrimp and Rice Casserole *Lauren Perry*

1 package wild rice
1 lb medium shrimp, peeled and divined
2 tablespoon butter
1/2 green bell pepper chopped
1/2 onion, chopped
1 10 3/4 ounce can condensed cream of mushroom soup
2 cups of grated sharp cheddar cheese
Salt and pepper

Cook the rice according to package directions minus 1/4 cup water. Let cool. Drain immediately and set aside. Heat the butter in saucepan and saute the pepper and onion until soft and shrimp , about 5 minutes. Preheat oven to 325 degrees.In a large bowl, combine the rice, soup, 1 1/2 cups of cheese, shrimp and vegetables. Add salt and pepper to taste. Mix well. Spray a 9 inch square aluminum cake pan or an 11 by 7 inch glass casserole dish with vegetable spray. Place the mixture in the pan and top with remaining 1/2 cup cheese. Bake for 30 minutes, until bubbly.

Friday, March 6, 2009

Blender Wheat Pancakes

Combine in blender the following and mix on high speed for 2 minutes:
1 cup wheat kernels
1 cup milk

Add ½ cup milk and blend two more minutes.

Add 2 eggs
1/3 cup oil
1 tsp salt
1 T honey
Blend well. Just before cooking, add 1 T baking powder. Blend in gently just until mixed.

It will appear slightly runny, that's OK. They'll turn out great! Serve warm with butter, syrup and fresh fruit.

Friday, February 20, 2009

Turkey/ Parmesan Meatball Soup *Lauren Perry*

1 large egg
2 tbs water
1/4 cup plain dried breadcrumbs
12 ouz of lean ground turkey
1/4 cup grated parmesan
2 tbs chopped fresh italian parsley
2 garlic cloves minced
salt or garlic salt
8 cups of low sodium chicken broth
1 cup of chopped carrots
3/4 cup of Orzo pasta (it looks like large rice- I couldnt find this so i used mini-penne)
1 cup spinach leaves (wash and drain)

Whisk egg and water in medium bowl
mix in breadcrumbs (let stand 5 minutes)
add turkey, parmesan, parsley, garlic, garlic salt, & pepper and blend
with wet hands, make meatbals about 1 inch in diameter- put on plate or baking sheet and refridgerate for 30 minutes

Bring broth to boil in large pot
add carrots and pasta- reduce to simmer
add turket meatballs for 10 minutes
stir in spinach and leave in pot for 5-10 more minutes on simmer
season with salt and pepper to taste

Prosciutto and Pea Pasta *Lauren Perry*

This pasta is easy as can be (and super yummy!)

2 TBS Olive Oil
1/2 Cups of chopped onion
3 sprigs(stems) of rosemary
2 cloves of chopped garlic
2 cups of whipped cream
2 packages Prosciutto (or about 12 slices)
5 oz of fozen peas
1/2 cup shredded parmesan
bow tie or penne pasta
garlic salt

-olive oil- saute onion, rosemary and garlic
-stir in cream- add to boil then reduce to simmer
-rip prosciutto into decent size pieces (larger than a quarter)- add to simmering sauce
-add peas and cheese
-remove rosemary
-cook pasta/drain/mix noodles into sauce.... add parmesan on top

Friday, February 6, 2009

Soft Dipped Ginger Cookies

2 C. sugar
1 ½ C. oil
2 eggs
½ C. molasses
4 C. flour
4 tsp. baking soda
1 tsp. ginger
2 tsp. cinnamon
1.tsp. salt
additional sugar
1- 12oz. pkgs. Vanilla baking chips (or less)
¼ C. shortening 

CAUTION: You will want to eat them all!
In a mixing bowl, combine sugar and oil. Mix well. Add eggs,One at a time, beating well after each addition. Stir in molasses.Combine all dry ingredients; gradually add to creamed mixtureand mix well. Shape into balls and roll in sugar. Place 2” aparton an ungreased cookie sheet. Bake at 350 for 8-10 minutes or untilcookie springs back when touched lightly. Cool. Melt chips withshortening in microwave. Dip cookies halfway and shake off excess.Place on wax paper to cool. Yield 4 ½ dozen. 

Friday, January 30, 2009

7 layer cookie Bars

Melt one cube of butter in 9x13 pan and add 1 pkg. of crushed graham crackers.

On top layer:
1 cp. nestle real semi-sweet chocolate chips
1 cp. butterscotch chips
1/2 cp. crushed pecans or walnuts
Pour over the top one can of sweetened condensed milk
optional: sprinkle on 1/2 cp. shredded coconut

Bake @ 350 for 30 minutes. After coming out of the oven 5 minutes, run knife around edge of cookies, it will make them come out easier.

Simply delicious!!!!

Thursday, January 29, 2009

Hamburger Cabbage Casserole

1 lb Hamburger
1 onion

In 9x13 dish:
add 2 1/2 cps. fresh chopped cabbage
3 cps. cooked rice

1/2 cube melted butter
1/2 cp. brown sugar
1/4 cp. Soy Sauce ( I usually add that or more)

Mix all together in 9x13 dish and Bake @ 350 uncovered for 30 minutes.

Chili for Taco Salads

1 lb ground hamburger cooked
2 cans chili beans
2 cans kidney beans (drain and rinse beans)
1 can garbanzo beans (drain and rinse beans)
2 cans diced tomatoes
1/2 cp. Brown sugar (sweeter the better, I think.)
1 packet chili seasoning
2 tsp. lemon juice

Throw it all in a crock pot until warm. Serve on top of lettuce with either Ranch or sour cream, and tortilla chips.

* I got this when I had Carson from one of my visiting teachers and I make it all the time. We love it.

Marshmallow Popcorn

4 qrts. of air popped popcorn

1 cube butter
1/2 cp. corn syrup
1 1/3 cp. Sugar
1 tsp. vanilla extract

4 cps. marshmallows

Mix butter, sugar, corn syrup in sauce pan until melted. Bring to a light boil and take off of the heat. Add marshmallows and vanilla in pan. Mix, then in Large bowl add to the popped popcorn and mix.

*You can also add Peanut M&M's, regular M&M's, or reeses pieces.

This is simply delicious!!! It came around at Christmas time and I had to get the recipe. It is the best treat.

Sunday, January 11, 2009

Parmesan Blue Cheese Toast *Lauren Perry*

These are always a huge hit!

- 1 cup Mayo
- 3 large garlic cloves (minced)
-1/2 tsp pepper
-1/8 tsp of cayenne pepper
-1 1/2 cup of crumbled blue cheese (1 package or container)
-olive oil
-4 green onions chopped
-Italian Baguette bread/ sliced on an angle into about 25-30 little pieces

oven set to 400'
put olive oil on cookie sheet and set baguette pieces
bake for 5 minutes

add and stir all of the above ingredients in a bowl while baguettes are toasting
spoon out about 1 TBS onto each baguette
top with Parmesan and bake for 10 minutes

Shrimp, Tomato and Bell Pepper Pasta *Lauren Perry*

2 TBS Olive Oil
3 large tomatoes (chopped)
1 green bell pepper (chopped)
4 cloves of garlic minced
1 lb of uncooked and peeled large shrimp
2 TBS of oregano
3 dashes of hot pepper sauce
1 cup of feta cheese

-cook angel hair pasta

heat oil
add tomatoes, bell, & garlic and cook about 5 minutes
add shrimp until pink
oregano, hot sauce, salt and pepper
mix in feta cheese and let it melt
toss angel hair in (its not very saucy, but it is super yummy)
stir in cheese