Saturday, February 28, 2009


I saw this on GTU (Good Things Utah) the other day - it sounded yummy so I tried it - and it was! Mark about ate the whole bowl before I got a picture. Super easy too. (

1 can corn
1 can black beans
1 can diced tomatoes (I used the kind with green chiles to give it a little kick)
1/4 cup fresh cilantro - diced
1 cup Italian salad dressing (I didn't use quite that much)
Green onions
(Whatever else you like in it-(fresh garden tomatoes will be good in it)

Drain corn, beans and tomatoes in colander. Pour most of salad dressing over and mix well as it runs through the strainer. Transfer to serving bowl and add cilantro, onions, avacado, etc. and rest of dressing. Mix well. Serve chilled or at room temp. with your favorite chips.

Friday, February 27, 2009

Frito Dip

This is another recipe I got from Jen. I actually made it wrong. It was still good, but I'm sure it's better the right way. I didn't look at the recipe close enough before I went shopping and I didn't buy enough of the dried beef. So I only put half of what it called for. And I accidentally put in twice as many onions as it calls for. What's up with my lack of following instructions?!?
2 (8 oz.) pkg. cream cheese
garlic powder (not salt)
8 oz. Sour cream
1-2 Tbsp. dried minced onion
5 oz. dried beef, diced (this is Hormel brand, on the canned meat isle at the grocery store, in a little jar.)

Soften cream cheese in microwave and combine all ingredients. Heat in a dip crock pot or bake until hot and serve with fritos.

Bacon-Brown Sugar Little Smokies

I made these for book club last night that was at my house. They are so yum. This recipe is from Jen--her family always has this on New Year's Eve.

2 pkgs. Hillshire Little Smokies
Brown Sugar
1-2 pkg. Bacon

Cut bacon into thirds and wrap around each smokie. Stick a toothpick in each one and place close together in a pan and sprinkle generously with brown sugar. Bake at 350° to 375° for 45-55 minutes or until edges are crispy.

Thursday, February 26, 2009

Home Canned Cherry Pie Filling

You can use fresh red grapes or cherries!

6 quarts red grapes
7 cups sugar
1 and 3/4 cups clear jel or cornstarch
9 1/3 cups cherry juice (you can use water, but the cherry juice gives it much better flavor!)
1/2 Cup lemon juice
2 teaspoons almond extract
red food coloring
Prepare jars and canner bath. Wash and stem grapes. Mix sugar and cornstarch. Add liquid ingredients. Bring to a boil then add the grapes and boil about 5 minutes and thickened. Put ingredients in 7 quart jars then into boiling water bath for at least 30 minutes.

Wednesday, February 25, 2009

Easy Parmesan Chicken

I didn't see this posted yet so if it has... ignore it!

I made this for dinner last night with minor adjustment and we really liked it.

4-8 chicken breasted, halved
1/4 c. melted butter
12-30 Ritz cracker (I didn't have any crackers so I improvised and used bread crumbs from the pantry... and both Jed and I liked it better. You decide!)
1/2 c. Fresh grated Parmesan cheese (I used a bit more)
1 TB. dried parsley

Melt butter in baking pan. Crush 3 crackers for every piece of chicken in a large zip lock bag. (Or in our case... dump some bread crumbs). Add Parmesan cheese, parsley & some salt and pepper. Roll each piece of chicken in melted butter from pan than shake in the bag. Place in baking pan and cook for 1 hour at 350.

Red Lobster Biscuits

We love these! They are super quick and super easy... always a bonus!

2 cups bisquick
2/3 cup milk
1 cup (at least) of shredded cheese
1/4 cup butter
1/4 tsp. garlic powder

Mix bisquick, milk and cheese together until soft dough forms. Beat for 60 seconds.
Drop by spoonfuls onto non-greased cooke sheet
Bake at 450 for 9-10 minutes.

Brush melted butter & garlic over hot biscuits!

Friday, February 20, 2009

Fudge-Quick and easy

This fudge is so yummy. It's addicting! You can make lots of different kinds by changing up the combination of frosting and chips. I used peanut butter chips and butter cream frosting. It was delicious. I also used milk chocolate chips and coconut pecan frosting. This one tasted like Almond Joy.

Other great combos:
chocolate chips and cream cheese frosting
mint chocolate chips and chocolate frosting
peanut butter chips and chocolate frosting
white chocolate chips and vanilla frosting.

Use your imagination and get some good combinations!!!

1 bag of chocolate chips
1 can of frosting
1 tsp. vanilla
dash of salt

Melt chips in microwave, 30 second at a time, stirring after every 30 seconds. When they are melted, stir in frosting, vanilla and salt. Press into a square baking pan and refrigerate for 30 minutes or longer or freeze for a quicker set. You can line your pan with wax paper or parchment paper for easy removal of the fudge. Cut into squares and serve. Try not to eat it all!!!

Thursday, February 12, 2009

Creme Brulee

I didn't make this, but I begged a friend to bring it to me the next time they made it. And Jon wasn't home, so it was all mine. Thanks Mindy -- you're a great pal (she's my v.t. so she has to bring treats every now and then!) Someday I will get brave and make it for myself.

This was SO delicious! The caramelized sugar on the top was perfect. I love creamy, vanilla flavored desserts. And if you eat the Lentil Soup (see below) for dinner, then you can have a dessert like this without the guilt!

Creme Brulee
  • 2 cups heavy cream
  • 1/4 cup white sugar
  • 1 pinch salt
  • 2 teaspoons vanilla extract
  • 5 egg yolks
  • little bit of cinnamon ( add after it is all mixed, then stir it in) optional
  • 4 tablespoons white sugar

Preheat oven to 300 degrees. Bring a large pot of water to a boil. Meanwhile, in a saucepan, whisk together the cream, 1/4 cup sugar, and salt. Set over medium heat, and warm until steam rises from the surface. Then in a separate bowl, whisk together the egg yolks and vanilla. When the cream is hot, ladle a little bit into the egg yolks while whisking quickly. Ladle in a bit more to bring the yolks up to a high temperature without scrambling them. Whisk the yolk mixture into the rest of the cream. Ladle into the chocolate lined ramekins.

  1. Place a towel in the bottom of a baking dish, and place the filled ramekins on top of the towel. Place in the oven, and pour boiling water carefully into the baking dish until it comes half way up the sides of the ramekins. Cover the dish loosely with aluminum foil.
  2. Bake for 35 to 40 minutes in the preheated oven, just until the custard is set. Remove ramekins from the dish, and refrigerate for 4 to 6 hours.
  3. Before serving, sprinkle 1 tablespoon of sugar over the top of each creme brulee. Use a kitchen torch or your oven's broiler to caramelize the sugar. It may take 2 to 3 minutes in the broiler. Serve immediately.

Lentil Soup - Madrid Style

Here's a really healthy soup. And it's actually good! Another bonus is it's easy to make.
I got this recipe from Amy years ago. The picture might not look too tasty, but you gotta try it. Lentil Soup Madrid Style

1 large onion
3 carrots
1 green bell pepper
4 Tbsp olive oil
2 Tbsp flour
1 28 oz. can diced tomatoes
2 cups dry lentils
1 Tbsp salt
8 cups water

Dice onion and bell pepper, chop carrot. Simmer vegetables in oil until onions are translucent. Add flour and stir. Add remaining ingredients and simmer (covered) for 45 minutes.

Wednesday, February 11, 2009

Chocolate Chip Cookie Dough Cheesecake

I got this recipe from My Kitchen Cafe. It is very rich. I think it would also be yummy to double just the filling portion of it. It is so good!

1 ½ C. graham cracker crumbs
5 Tbsp. butter, melted
2/3 C. mini semisweet chocolate chips

Preheat oven to 325°. Butter a 9”-square baking pan. Line pan with parchment paper, leaving enough to extend over the sides. Lightly coat the parchment paper with non-stick cooking spray.
Combine graham cracker crumbs and butter until crumbs are moistened. Stir in chocolate chips. Press crust mixture into bottom of pan. Bake for 6 minutes. Set pan on wire rack to cool.

Cookie Dough:
5 Tbsp. butter at room temperature
1/3 C. packed light brown sugar
3 Tbsp. sugar
1/8 tsp. salt
1 tsp. vanilla
¾ C. flour or just slightly less if it is too stiff
1 C. mini semisweet chocolate chips

Using an electric mixer, mix butter, brown sugar, sugar, salt and vanilla at medium speed until smooth. Decrease mixer speed to low and add flour. Mix just until incorporated. Stir in chocolate chips. Set aside.

10 oz. cream cheese, at room temperature
¼ C. sugar
1 large egg
1 tsp. vanilla

Using an electric mixer, beat cream cheese and sugar just until smooth. Add egg and vanilla extract, beating just until blended. Pour batter into baked crust. Drop cookie dough by teaspoonfuls over the top of the filling.

Bake about 30-35 minutes, or until set. Transfer to wire rack.

For chocolate topping, melt 1/3 C. semisweet chocolate chips in a double boiler or in the microwave. (Tip: put the chocolate chips into a zipper bag and heat on 50% power for a few minutes. Cut the corner off the bag and squeeze the bag to make drizzling less messy). Or use a teaspoon to drizzle chocolate over top of bars. Cool bars in pan completely, about an hour. (Stick bars in the freezer for 5 minutes to set quickly if you’re in a hurry).

Grape Salad

2 ½ lb. red or green seedless grapes
8 oz. cream cheese
1 C. chopped nuts
4 Tbsp. orange juice
4 Tbsp. sugar

Soften and beat cream cheese. Mix orange juice and sugar with cream cheese. Pour over grapes and nuts. Mix well and refrigerate.

Sorry, same picture. I didn't take separate pictures.

Bacon Spinach Salad with Honey Dressing

6 C. spinach, raw
6 oz. bacon
slivered almonds
mozzarella cheese
2 tsp. honey
2 tsp. Dijon mustard
2 Tbsp. red wine vinegar

Wash spinach and place in large bowl. Cut bacon in 1” pieces and fry until brown (or bake). Drain and add to spinach. Reserve ¼ C. of the bacon grease. Combine vinegar, honey and mustard. Add to pan and cook on low heat, 1 to 2 minutes, scraping up any yummies that stuck to the bottom of pan. Add reserved grease and stir until hot. Pour over spinach immediately, toss and serve.

Romantic Dinner

Last night I hosted a RS Mini-Enrichment at my home. We had "romantic" food. I am going to post all of the recipes for you. We had French Dip Sandwiches which Marsha posted about previously, so I won't repost that recipe, just go to the link. We also had Spinach Bacon salad with honey dressing, grape salad, chocolate chip cookie dough cheesecake that I got from My Kitchen Cafe, and Lemonbar Cheesecake that Camilee posted about previously as well.

Saturday, February 7, 2009

Jam Diagonals

Jen got this recipe from Your Home Based Mom. This is actually the picture from her site. And this is the email Jen sent me:

These cookies are so delicious. I doubled it and put 8 ropes
lengthwise across a cookie sheet. I used strawberry jam on some and peach
jam on some, both were so good. I did one with both strawberry and
peach. The drizzle I made with a lemon off of our tree. They are
definitely worth making. I baked them 14 or 15 minutes. They weren't
done after 12.

Jam Diagonals
1/2 C butter, softened
1/4 C granulated sugar
1 tsp vanilla
1/8 tsp salt
1 1/4 C flour
1/3 C raspberry jam
3/4 C powdered sugar
4 tsp lemon juice
Cream butter, sugar, vanilla and salt until creamy and fluffy. Gradually stir in flour until blended. Divide dough into fourths. On lightly floured surface, with hands, roll each fourth into a 9″ rope. Place 3″ apart on greased cookie sheet. With finger make 1/2″ depression down center of each rope. (Ropes will flatten to about 1″ wide strips). Fill depressions with jam, using a small spoon. Bake in a preheated 350 degree oven for 12-15 minutes or until golden. Cool on cookie sheet.
For frosting, blend powdered sugar and lemon juice until smooth and carefully spread over jam. As soon as frosting is set, cut diagonally.

baby food carrot muffins (healthy!)

2 cups whole wheat flour
2 tsp. baking soda
1 tsp. sea salt
1/4 tsp. ground allspice
4 eggs
1 cup applesauce
1/4 cup oil
2 containers baby food carrots
1/4 cup splenda (can replace splenda with another dropperfull or so of the stevia)
2 dropperfulls liquid stevia (health food store)
1 cup raisins
Combine all ingredients and fill muffin tins 2/3 full. Bake at 350 for 20 minutes or until toothpick comes out clean.

Check these out-- They are good for you AND they taste good. I'd say that's a win win. My two year old even loves them!

Wednesday, February 4, 2009

Dulce de Leche and Apples

I made this for a dessert for the Super Bowl party and it was hit! It all comes together and blends in your mouth like a yummy apple pie! I remember my Dad boiling the sweet and condensed milk and it taking FOREVER for the 2 hours to go by until we got to try it. We would then open it up and spread it on some bread. I guess it was a thing they would do down in Chile on his mission.

I got this recipe from the same website as the ravioli..yourhomebasedmom.

Dulce de Leche and Apples
3 Tbsp. butter
4 apples, peeled, cored and cut into 1/4 in. slices (I usually use a mix of apples)
2 tsp. sugar

Good quality vanilla ice cream

Dulce de Leche, warmed

In large skillet, melt butter over medium-high heat. Add apple slices and saute for about 10 minutes, or until softened and lightly browned. Sprinkle sugar over apples and cook for 3 to 4 minutes until they are nicely browned and softened but not mushy. Remove from heat and keep warm. (Sometimes I sprinkle a little cinnamon in with the sugar too.) Scoop ice cream into individual bowls. Spoon warm apples over and then the warm dulce de leche over the apples. Serve immediately.

Dulce de Leche
1 14 oz. can sweetened condensed milk
1 tsp. vanilla extract

1. Put unopened can of condensed milk in large heavy saucepan that is higher than the can. Add water to come about three-quarters of the way up the sides of the can and bring to a simmer over medium heat. Reduce heat to a very low simmer, partially cover and cook, turning the can over at the halfway point (45 minutes), for a total of 1 1/2 hours. (You can remove the wrapper in the water with tongs when it falls off.) Remove the saucepan from the heat.

2. Let the can cool in the pan of water until it reaches room temperature. Open the can and pour the contents into a small bowl. Stir in the vanilla. The mixture should be very thick and taste like a rich caramel sauce. Cover and refrigerate.

Brown Butter and Balsamic Ravioli

I made this to go with our steak dinner tonight and it was yummy. I got it off of the your home based mom website (can you believe I still do not know how to do a link?). It was super yummy and every last ravioli is G.O.N.E!!

Brown Butter and Balsamic Ravioli
1 12-16 oz. package of fresh or frozen ravioli
3 Tbsp. butter, cut into small pieces
2 Tbsp. balsamic vinegar
2 handfuls grated Parmesan cheese
Salt and pepper
Bring a large pot of water to a boil for ravioli. Salt water and drop ravioli in water. Cook 8 minutes or until ravioli expand, float to top of water and are al dente.
Melt butter into large frying pan and brown. Add cooked ravioli to browned butter and turn and cook until browned. Add balsamic vinegar and stir until coated. Sprinkle cheese over the top, salt and pepper to taste.

Tuesday, February 3, 2009

Beautiful Cake

I wish I could say I made this one, but I didn't. It was made by Jen's sister-in-law, Randi. I thought it was so pretty I just had to put it on here. Anyways, since I'm not talented enough for this, go here if you want to see how she made this.

Overnight Apple French Toast

Overnight Apple French Toast

1 C. brown sugar

2 Tbsp. white corn syrup

½ C. margarine

Put ingredients into a 4 C. glass container and melt in microwave on full power for 2 to 3 minutes. Stir 2 to 3 times during cooking time. Use a hand mixer and beat until it thickens a little. Pour into a 9x13 inch pan. Cover with 4 c. peeled and sliced apples and 2 Tbsp. flour.

Mix together:

4 eggs Dash of salt

1 C. milk Dash of cinnamon

1 tsp. vanilla

Beat together with hand mixer. Soak 1 inch thick slices of day old French bread in mixture and place on top of apples. Pour any remaining egg mixture over top. Cover with plastic wrap and refrigerate overnight. Next day, bake in 350° oven for 35-40 minutes until bread is a light golden brown.