Wednesday, October 3, 2012

Pioneer Woman's Pasta Primavera

This looks difficult, but it's not. I did things a little different like only 1/2 the amount of whipping cream and no half/half. It was delicious. I could not stop eating it and my family liked it too.
* butter
* olive oil
* 3 -4 garlic cloves, minced
* 1/2-1 small onion, finely chopped
* 1 cup broccoli, cut into bite-sized florets and stem pieces
* button mushroom, one pack, sliced
* 2 carrots, peeled and sliced on the bias
* 2 zucchini, sliced on the bias
* 1 yellow squash, sliced on the bias
* 1/2 red bell pepper, cut into strips
* 1 cup frozen peas-optional
* 1 cup whipping cream (heavy) 
* 1 cp. half n half for thinning sauce
 * 1 glass white wine- I obviously didn't do this. I used chicken broth
* low sodium chicken broth, as needed
* 6 -8 fresh basil leaves
* grated parmesan cheese
* salt
* pepper
* penne pasta


 1.In a large skillet, melt 2 tablespoons butter with 2 tablespoons olive oil. Add onion and garlic and cook until translucent, about 2 minutes.
2.Time to start sautéing the veggies in batches, cooking only 1 or 2 minutes (at most) each.
3.Add broccoli and carrots to onion & garlic. Cook only for a minute, then remove to separate plate. Add another tablespoon of butter to pan and add red pepper strips. Cook for one minute, then remove. Repeat with remaining veggies, being very careful not to overcook; veggies at this point should still be somewhat raw/crunchy.
4.When all veggies have been removed and skillet is empty, pour ½ to 1 glass of dry white wine to pan.
5.With whisk, begin to scrape the bottom of the pan to loosen all the nice, flavorful bits from the bottom. Cooking over medium heat, add ½ cup low-sodium chicken broth, 1 tablespoon butter, 1 cup whipping cream, and 1 cup half and half.
6.Add ½ cup grated Parmesan. Stir together and cook until thick, adding salt & pepper to taste. Taste sauce as you go; don’t oversalt, but don’t undersalt either!
7.Chiffonade fresh basil leaves, and stir into sauce. Now add all the veggies, including frozen peas, at once. Stir gently to combine; if sauce seems to thick, add equal parts half & half and chicken broth to thin. Cook over low heat until warm, just a couple of minutes. You don’t want soggy veggies! Taste & check seasoning; add more salt & pepper if needed.
8.Dump in al dente penne pasta, stir to combine thoroughly, and pour onto a large platter. Garnish with more basil leaves, throw on some more Parmesan, and gobble it up!

Waffle Cookies

1 cp. butter
4 eggs
1 1/2 cp. sugar
2 to 2/12 cps. Flour
1/2 cp. cocoa
1 tsp. vanilla
1/2 tsp. salt

Mix all ingredients and drop by teaspoonful on medium waffle iron. Cook as a waffle, about 1 minute. Frost with chocolate Frosting.

My friend made these for us too! My kids still ask for them, they were that good and that easy. Great summer time cookie where you don't have to warm up the oven. The kids love making these.

No Bake Cookies

I have never been a fan, until now. Thanks Amy. I got the recipe and made it. A couple of weeks went by and Cameron asked for them again. Too good.

2 cp. Sugar
2 tbsp. real butter or shortening ( I used butter.)
2 tbsp. cocoa
1/2 cp. milk
1/2 tsp. salt
1/2 tsp. vanilla
3/4 cp. Peanut butter
2cp. oatmeal

Combine Sugar, shortening, cocoa and milk. Bring to a boil then add remaining ingredients and pour into a greased pan. Refrigerate to cool. Can double and press in 9x13. Enjoy.

Wednesday, May 9, 2012

Lemon Crinkle Cookies

LDS Living Magazine Winner recipe. They are so yummy, so I had to share.

Makes 2-3 dozen

½ cups butter, softened
1 cup granulated sugar
½ teaspoons vanilla extract
1 whole egg
1 teaspoon lemon zest
1 Tablespoon fresh lemon juice
¼ teaspoons salt
¼ teaspoons baking powder
⅛ teaspoons baking soda
1-½ cup all-purpose flour
½ cups powdered sugar

Preheat oven to 350 degrees. Grease light colored baking sheets with non-stick cooking spray and set aside.

In a large bowl, cream butter and sugar together until light and fluffy. Whip in vanilla, egg, lemon zest, and juice. Scrape sides and mix again. Stir in all dry ingredients slowly until just combined, excluding the powdered sugar. Scrape sides of bowl and mix again briefly. Pour powdered sugar onto a large plate. Roll a heaping teaspoon of dough into a ball and roll in powdered sugar. Place on baking sheet and repeat with remaining dough.

Bake for 9-11 minutes or until bottoms begin to barely brown and cookies look matte {not melty or shiny}. Remove from oven and cool cookies about 3 minutes before transferring to cooling rack.

*If using a non-stick darker baking tray, reduce baking time by about 2 minutes

Monday, April 30, 2012

Clam Chowder

This is a recipe/picture off pinterest:

2 cans minced clams (undrained)
1 cup minced onion
1 cup chopped celery
2-3 cups diced potatoes
1 ½ cubes of butter or margarine
¾ cup flour
1 qt. Half and half
1 ½ tsp salt
Pinch of pepper
½ tsp. sugar
In pan, add onion, celery, and potatoes. Add enough water to cover ingredients and cook on medium for 20 minutes or until tender. Add clams.
In a separate pan, melt butter. Next add flour. Cook for 2 minutes stirring constantly. Then add half and half, salt, pepper, and sugar. Cook till thick. Add sauce to other pan then cook till thick.

P.S.  I did edit it a little bit. I cut the recipe in half and did add about 3/4 of a cup of fat free milk while making the sauce. I also only used one cube of butter with 1/2 cp. of flour for my mix. I don't like soup to thick. It turned out perfectly! I also didn't measure my vegetables perfectly I used 2 potatoes, 6 sticks of celery, and 2 carrots. I love celery in soup! I also used 1/2 of a big real onion. It was delicious. Braden ate 3 bowls. Enjoy. 

Saturday, March 31, 2012

My (coveted) Vanilla Bean Cupcakes *Lauren Perry*

I've been skeptical to post these, because I worked really hard to get this recipe down right. I've received lots of emails and facebook messages from friends who've wanted this recipe over the past few years, and I am always willing to share (and I always get nice thank you messages and pics) :) I figure that these cupcakes make me so happy, they should make everyone happy!

The beauty of this cupcake is in the texture and obviously in the flavor. The actual cupcake part is very thick and rich and not super sweet. It is not light and fluffy. It is strong and holds shape. The frosting, however, is fluffy and heavenly. It is so light and sweet, it goes perfectly with the cake portion. My neighbor claims that the "billowy white clouds of heaven" are made from this frosting.

(Disclaimer- I am obviously not a cake decorator. I am not handy with piping bags or my Pampered Chef frosting gun... don't judge the cupcake on pretty...make it and taste it!)

2 to 3 sticks of softened butter at room temp, beat until smooth
1 jar of marshmallow cream- mix into the butter
3 1/2 cups of confectioners sugar mix into the above (sometimes I do a little less because it can be a little too sweet)
1 tsp of pure vanilla extract
cut 1 vanilla bean in half and scoop out the inside of the bean with a spoon and put the stuff you scooped out into the mixture- mix for an extra few seconds.... make sure you use both half's of the bean

*Cream butter, add marshmallow cream, then sugar, then vanilla extract and bean. You want it thick and fluffy

Refrigerate the frosting in a baggy or air tight container----make the day of because you don't want it to melt or get too frozen (if you freeze it the night before)

Vanilla cupcake-
2 sticks of softened butter at room temp
2 cups of sugar
1 cup milk
4 large eggs at room temp.
1 1/2 cups of self rising flour
1 1/4 cups of all purpose flour
2 tsp of pure vanilla extract

*if you are making a cake- grease and flour the pan
otherwise- use cupcake papers

*cream butter, add eggs 1 at a time
*add sugar and eggs
*add flour in 4 parts (so the flour doesn't fly all over your kitchen)
*add milk &vanilla extract
use an ice cream scoop to add batter to cupcake papers
bake at 350 for 20-23 minutes (until they are just slightly golden on top)
make sure the cupcakes are completely cool before you frost them, about 30 minutes to an hour of cooling

Tuesday, March 27, 2012

Hawaiian Haystacks *Lauren Perry*

I made 5 crockpots full of this for an activity in our neighborhood! It was a huge hit! It is super easy and very different. It is popular for kiddos because they love to "build their own" haystack.

In a crockpot mix the following-
2 cans cream of chicken soup
1 can cream of mushroom soup
4 garlic cloves (chopped)
1 can coconut milk
half of stick of butter
1/4 cup soy sauce
3 TBS sugar (may add more at the end if you want it a bit sweeter)
few shakes of garlic powder, onion powder and black pepper

Add 4-5 chicken breasts and cover and cook.

Once it has cooked for a few hours, remove the chicken and shred it, then add it back to the pot... taste it and see if you need to add more sugar or soy sauce

Cook rice-
Add chicken and gravy on top of rice

Options for topping-
pineapple chunks
crunchy chow mien noodles
avocado sliced
green onions
shredded cheddar
toasted almonds
shredded coconut

and whatever else you want!

Sunday, March 4, 2012

Easy Nutella Crossiants *Lauren Perry*

You could make this as fattening as you want, or as "healthy" as you want. These are sooo good, they are easy, and my kids FLIP over them (and by kids I mean husband too)


1 tube of Pillsbury crescent rolls (I used the reduced fat because I am in denial)

5 milk chocolate chocolate chips per triangle

cinnamon and sugar mixture

Preheat oven to 375

Take each triangle and spread about 1tsp or less of Nutella on one side. Place 5 chocolate chips randomly on the Nutella. Roll from wide end to small end. Form a C with the crescent. Sprinkle each top with cinnamon and sugar mixture. Spread a an inch or 2 apart. Cook for about 11 minutes (until golden brown on top). Let cool for a few minutes.

Really yummy if you serve with homemade whipped cream and fresh sliced strawberries-

Heavy whipping cream

tsp of vanilla

powdered sugar (go until it is as sweet as you want it... maybe half of a cup to a cup)

wash and slice strawberries...

Sunday, February 19, 2012

Crockpot Teriyaki Chicken
(from the Lake Lure Cottage Kitchen blog)

I made this dinner tonight and it was so good! And so easy too. My super picky husband LOVED it. The original recipe called for chicken thighs, but I just used frozen chicken breasts and then cut them into bite-size pieces while I cooked the sauce, added it back to the crockpot while the rice cooked.


6 boneless skinless chicken breasts (about 3 pounds)
3/4 cup sugar
3/4 cup soy sauce
6 tablespoons cider vinegar
3/4 teaspoon ground ginger
3/4 teaspoon minced garlic
1/4 teaspoon pepper
4 1/2 teaspoons cornstarch
4 1/2 teaspoons cold water
Hot cooked long grain rice

Place chicken in a 4 qt. slow cooker. In a large bowl, combine the sugar, soy sauce, cider vinegar, ginger, garlic and pepper. Pour over chicken. Cover and cook on low for 4 to 5 hours or until chicken is tender. Remove chicken to a serving platter; keep warm. Skim fat from cooking liquid. Place liquid in a saucepan and bring to a boil. Combine cornstarch and water until smooth. Gradually stir into liquid and stir until sauce is thickend. Serve with chicken and rice.