Monday, November 30, 2009

Yummy Potatoes

This is a family favorite and sometimes I can't find the recipe. So here it is to always find.

6 or 7 medium sized potatoes.
Cook in jackets until tender, but firm. Cool.
Peel (or not) and grate on large grater and place in shallow casserole dish 9x13.
Sprinkle salt through potatoes.
Spread the following sauce over potatoes:
1 can cream of chicken soup
1/4 cup melted butter or margarine
1/2 pint sour cream
1/3 cup chopped onion
1 cup shredded cheese.
Stir saucwe all together and spread over potatoes.
Melt 1 tbsp butter and combine with 1/2 cup cornflake crumbs.
Sprinkle over top and bakew at 350 until heated through (about 30 minutes).
Bake uncovered.
This can be put together the day before and refrigerated and cooked.

This is Aunt Sara's recipe and we love it.

Saturday, November 21, 2009

Chocolate Mousse Pie

I used chocolate chips (hershey's dark of course) and a homemade oreo crust. This pie is amazing!!!!

Thursday, November 12, 2009

Garlic potatoes AKA MMMMMM!!!

Cut up 5-6 average sized potatoes. Boil in chicken broth until you can poke them with a fork fairly easily. As they are boiling combine 1/2 cup margarine, 1 tsp minced garlic, and garlic salt in a bowl. Drain the potatoes, add butter mixture. Taste this and add more garlic salt if needed. Top with a light coat of parm. cheese and serve.

I'm always trying to mix up dinner and these potatoes were a huge hit at our house! Enjoy.

Tuesday, October 27, 2009

Baked Potato Soup

This soup was so tasty, so I thought I'd share it

Baked Potato Soup
4 1/2 bacon strips - diced
1 1/2 small onion - chopped
1 1/2 cloves garlic (or 2 tsp of minced garlic)
1/4 cup and 1 tsp all-purpose flour
1 1/2 tsp salt
1 1/2 tsp dried basil (I didn't use this - I just added cilantro, parsley, and garlic salt instead)
3/4 tsp pepper (I used garlic pepper)
4 1/2 cups chicken broth
3 large baked potatoes, peeled and cubed
1 1/2 cups half and half cream
Shredded cheddar cheese

In a large saucepan, cook bacon until crisp. Drain, reserving 1 tbsp drippings. Set bacon aside. Saute onion and garlic in the drippings until tender. Stir in flour, salt, basil and pepper; mix well. Gradually add broth. Bring to boil; boil and stir for 2 minutes. Add the potatoes and cream; heat through but do not boil. Garnish with bacon and cheese.

We had this soup with bread bowls and it was fantastic.

Sunday, October 4, 2009

Yummy Red Cabbage

Sounds gross, but it was delicious. Tasted even better cold.

1 head red cabbage shredded
2 tart apples peeled, cored, and chopped
1/2 c red wine vinegar
3 Tablespoons brown sugar
salt and pepper

Combine all of the above and put in crockpot. Cook until done.

Don will probably like this because it may remind him of his mission.

Broccoli Slaw

I sampled this at Trader Joe's and really liked it.

Broccoli Slaw

1 bag broccoli slaw
1 sweet poppy seed dressing (to taste)
1 handful raw sunflower seeds
1 handful sliced almonds
1 handful dried cranberries

Combine in bowl and serve cold.

Copycat Costco Muffins

Copycat Costco Muffins

I love their poppyseed muffins and Costco is too far away. Here is a recipe I found to copy their various muffin flavors. RBH

Found on the net and posted so that it will be easier to find when folks ask for the recipe! Prep times are guess-timates.
SERVES 24 (change servings and units)


1 (18 ounce) box cake mix, package (Duncan Hines is the best)

2 tablespoons flour
3 eggs
2/3 cup milk
1/3 cup vegetable oil
1 teaspoon baking powder

Mix all ingredients together.
Spoon into prepared muffin cups.
Bake at 375 for approximately 20 minutes or until tops are lightly browned.
For ALMOND POPPYSEED MUFFINS: use a white cake mix, add 2 teaspoons poppyseeds, and 1 tsp almond extract.
FOR CHOCOLATE MUFFINS: use a chocolate cake mix and stir in 1 1/2 cup chocolate chips.
Create your own: use whatever flavor cake mix you want and add your own goodies.
Other suggestions:.
French vanilla cake mix and fresh raspberries.
Lemon cake mix and poppyseed.
Spice cake mix with cinnamon/sugar topping.

Wednesday, September 30, 2009

Renée's Thermonuclear Salsa

4 roasted jalanepenos gutted & chopped OR 7-8 crumbled pequin or tepin chilis
28 oz can crushed tomatoes
2 - 28 oz cans diced tomatoes
3 7oz cans chopped green chilis
3 tablespoons minced garlic
1 can chipolte peppers
cilantro to taste
garlic salt to taste
liquid smoke to taste
3 tablespoons vinegar
tomato sauce to taste if needed to cut the heat

If using pequin or tepin chilis - crumble them in blender and put in bowl. If using the jalepenos, smoke, peel, gut, and chop.

Put all tomato products into large bowl. Add jalepenos or pequin/tepin crumbles. Add the rest of the ingredients to taste. Let sit to blend. It will get hotter as the day goes on. If your nose runs, you are on the right track. Not bad for a Québecois from Wisconsin.

Saturday, September 12, 2009

Fried Zucchinni

I really like this. If you need to use Zucchini and your kids will eat anything dipped in Ranch dressing you can try it.
Slice the zucchini in thin slices. Sometimes I peel it but you don't have to.
Beat two eggs with a fork.
Mix 1/2 cup flour-some salt and pepper.

Put the zucchini in the egg, then the flour mixture then in hot oil. Turn in over to cook on each side and drain on paper towel.

It's yummy and has some food value inside the fried outside.

Enjoy. Mom

Wednesday, July 29, 2009

The best day of your life on a plate with frosting.

I used my breadmaker on the dough setting to start out with add:
3 1/2 cups flour
1/3 cup brown sugar
1 1/2 tsp cinnamon
1 1/2 tsp salt
1 pkg yeast
1/2 cup water mixed with 1/2 cup milk heated for 1 minute and 20 seconds in the microwave on high.
3 Tablespoons canola oil
let you bread machine knead and rise for you.
Roll the dough out and spread butter or magarine over it. Cover with brown sugar and cinnamon. Roll up and cut with floss. Let rise again in a 13x9 inch baking pan. Preheat oven to 350* cook until golden brown (mine took about 20 minutes).
3 oz cream cheese
1/4 cup butter
1 1/2 cup powdered sugar
1/2 tsp vanilla
1/8 tsp salt
mix together while rolls are baking and frost before serving. These taste just like cinnabon!!!

Zesty Tacos

1 lb ground beef
1 cup water
1 envelope taco seasoning
8 taco shells
1 can (15 1/2 oz.) black-eyed peas, rinsed and drained
1 cup chopped tomatoes
1 cup shredded lettuce
1 cup shredded cheddar cheese
1/2 cup zesty Italian salad dressing

In a large skillet, cook beef over medium heat. Drain. Stir in water and taco seasoning. Bring to a boil and then reduce heat and cook for 4-5 minutes. Add black-eyed peas and italian dressing.
After peas are heated through remove from heat.

Spoon into taco shells, add lettuce, tomatoes and cheese.

We loved it!

Monday, July 13, 2009

Grilling recipes needed.

Since I finally have a grill I need some recipes. Marie and Caleb grilled potatoes and chicken on Sunday. How did you do the potatoes?
I love you all. Mom

Wednesday, April 29, 2009

Lindsey chicken and twice baked potatoes

I got this delicious chicken marinade recipe from my neighbor, so Pantera calls it "Lindsey's chicken."

1 cup oil
3/4 cup soy sauce
3/4 cup ketchup
1/2 cup white vinegar
1 tsp. sugar
1 tsp. pepper
2 tsp. garlic salt

Shake it up and let it sit. Grill and enjoy!

Twice baked potatoes:

6 good sized potatoes, cleaned and poked with a fork

Microwave 10-15 minutes, turning occasionally until baked potato soft. Remove top third of potatoes, discard. With bottom 2/3, scoop out the middle and place in a large bowl, saving the peel in a baking pan.
Add to potato middle:
1/2 cup butter or margarine
1/2 cup sour cream
1/2 cup shredded cheese
1/8 cup milk
garlic salt

Mix well, if it is to dry add more milk. Refill potato skins with the mixture and top with more shredded cheese. Bake at 350* for 15 minutes or microwave for 7 minutes, until cheese has melted. You can add chicken and broccoli to make an entire meal in a potato...mmm.

Friday, April 17, 2009

Turkey recipes

Dad and I cooked a turkey on Sunday. We have been using the turkey pretty well this week. I made turkey enchiladas. ( The ladies I work with call them gringa enchiladas.) I usually don't roll them but I had small flour tortillas and rolled the turkey, cream of chicken soup, milk, green chilis and cheese and put goo on the top. They were great. I also made turkey alfredo pasta. It would have been great but I used wierd bow tie pasta and it just didn't taste that good. If you have some recipes to help me use the rest of the turkey just post it girls!
Love, Mom

Thursday, March 19, 2009

Just when I thought I couldn't love my crockpot any more...

On Sunday a lady at church was giving away pinto beans, so I took a bag to see what I could do with them. After the Thanksgiving 2007 incident (you all remember, Andrew Cobabe tried to do Meredith in, by telling her to release a nozzle to get some pressure out and it exploded!) I am terrified of pressure cookers so I thought refried beans were out of the question. I looked it up online just to see and I found the EASIEST and TASTIEST refried bean recipe ever!!!

3 cups pinto beans, rinsed
9 cups water
season to taste, here is what I used: I can diced green chili's, garlic salt, ground cumin, and chili powder.

Cook on high for 8 hours. Drain beans and reserve liquid. Beat beans on low with a hand mixer adding liquid to achieve desired texture. Serves 15. And there you have refried beans minus the effort!

Wednesday, March 18, 2009

The Amazing Feat I Will Be Attempting Tonight....COOKING!

Aren't you all so proud of me?! I'm actually posting...on a cooking blog! (these are the things I do to avoid studying...) So I was craving Oregano's Alfredo The Dark and have spent the last half hour trying to bootleg a copy of their recipe. Here's the closest I could get. I do believe you should try it all with me! The picture looks scrumptious-no?

Alfredo The Dark

1T oil
2 cloves of garlic, diced
1/2 of a medium onion, diced
1 chicken breast, diced
1 cup prepared alfredo sauce (you could make your own)
1 cup milk
1 chipotle pepper, diced, with 1 T adobo sauce (you can buy these in a can at most grocery stores)
1 T maple syrup
2 1/2 cups cooked penne (you can use whatever pasta you want)
cilantro for a garnish
In a large skillet, heat oil over medium heat, adding garlic and onions. Saute until translucent, then add chicken and brown. Reduce heat and add alfredo sauce and milk. Add chipotle, adobo, and maple syrup. Reduce sauce until it is the consistency that you prefer. Serve over pasta and garnish with cilantro.

Friday, March 6, 2009

Pot luck

Today was potluck at Head Start. I made my Easy Cheesy Soup. It was a hit. Here's the recipe.

3 or 4 potatoes--baked and diced ahead of time. I do these in the microwave.

Put potatoes, one can cream of chicken soup, one can cheddar cheese soup, half a big hunk of velveeta (diced), two bags of california mix frozen vegetables with a couple of squares of chicken bullion all in a big crock pot. Add a little water (1 cup or so) over the mix. Put on high for just a couple of hours and it's hot and delicious.

I was rainy and cold today so it was the perfect dish.

Happy eating, Mom

Wednesday, March 4, 2009

Quick Pioneer Stew

I tried this stew at a stake women's conference last weekend. It was so yummy!

2 cans kidney beans - drained
1 (14 1/2 oz) can beef broth
1/2 cup chopped onion
1 can whole corn, undrained
1 can diced tomatoes, undrained
1/2 to 1 cup shredded cheddar cheese
1/2 to 3 cups cooked wheat berries (really this depends on how much you can sneak in the stew without your family noticing...)
1 Tbsp. flour
1/2 to 1 lb ground beef, browned
1 tsp salt
1/2 cup diced green bell pepper
1/2 tsp chili powder

In skillet cook ground beef, chopped onion, green pepper until meat is browned. Drain off fat. Add meat mixture to corn tomatoes beans, and wheat berries. Add chili powder and salt to taste. Simmer for 20 minutes
Then combine 1 tbsp flour with 2 tbsp cold water, stir into stew. Cook and stir until thickened and bubbly. Add cheese to the top just before serving. Serves 8.

Friday, February 27, 2009

Thin-Mints or Thin-Oranges

Sorry I can't be more specific for this recipe but it is one that you really have to make to suit your own taste buds. I think I found the mint recipe in a simple and delicious magazine a few years back, they are faux thin-mints! I loved these and decided to try it with orange extract cuz my orange man doesn't like mint...AMAZING!!!

vanilla wafers
2/3 cup Hershey's Special Dark chocolate chips
Orange or Mint Extract to taste

Melt chocolate chips in microwave, add flavoring. Dip wafers in flavored chocolate. Put on wax paper in the fridge of freezer. Enjoy the Antioxidants!

Wednesday, February 11, 2009

Dinner Rolls

This recipe turned out awesome!!! I still can't believe I made these from scratch. I don't have a bread machine or a kitchenaid so I did it all by hand, so I think I burned all the calories that I ate when I was kneading the dough!
Tip: Don't dissolve the yeast in water that is too hot. To get it to rise faster, put dough in oven on preheat just until warm with a pan of boiling water, then turn the oven off ; you want it to get to about 80*

Friday, February 6, 2009

Garlic Chicken

2 tsp. minced garlic
1/4 cup olive oil
1/4 cup dry bread crumbs
1/4 cup Parmesan cheese
4 boneless skinless chicken breasts

Preheat the oven to 425 degrees. In one bowl combine garlic and olive oil and in the other combine bread crumbs and Parmesan cheese. Dip the chicken in the oil mixture and then roll it in the crumb mixture. Bake for 30 -35 minutes.

Tuesday, January 27, 2009

A yummy snack or dinner...

1/3 cup shredded chicken
1/3 cup black beans
1/3 cup salsa
1/4 cup cheese
garlic salt to taste

Mix together and eat as a tasty and pretty good for you. Serves 2 as a snack.

Sunday, January 25, 2009


Well, I am hosting my book club party this week and have been stressing about what to feed everyone. I have finally decided to do crepes and Andrew and I made some this morning to test it out. They were delicious. I am now realizing that we have a special crepe maker to cook them, so good luck if you don't. Sorry, that isn't much help. Here is the recipe:

2 1/4 cups flour
4 eggs
2 cups milk
3 T sugar
1 t vanilla
1/4 t salt
1/4 cup melted butter

Mix with beaters or whisk.

We love cream, strawberries, bananas, brown sugar, raspberries, etc. Hope you love them.

Sunday, January 18, 2009

Mary's cookies.

Here's my chocolate chip cookies. I need those cookies we ate at Savannah's house on New Year.
I always make a lot so I will put the doubled recipe in.

Preheat oven to375 degrees.

Beat 2 cups of yellow crisco (I buy these in the sticks because I hate measuring crisco)
1 1/2 cups white sugar
1 1/2 cups brown sugar
2 tsp vanilla
4 eggs
When these are blended add the dry ingredients
4 1/2 cups flour
2 tsp baking soda
1 tsp salt
When all this is mixed up you add a bag of semi-sweet chocolate chips. With me and Dad I also add a cup or two of nuts. Since this is doubled you can add more chocolate chips but I was always cheap when you kids were at home.
Bake the cookies for 10 minutes and they don't seem quite done. This is the secret. They are chewy and not crunchy. Of course the best part of the recipe is the dough. Sometimes I freeze some of the dough for midnight craves.

Enjoy. Mom

Tuesday, January 13, 2009


The Mannicotti was yummy, my only regret was not adding more garlic salt:( Anyways here is the recipe:

8 oz package mannicotti noodles
15 oz ricotta cheese
2 1/2 cups mozzerella cheese
1/4 cup parmasean cheese
2 eggs
Spaghetti sauce
Garlic Salt

Partially cook noodles (you don't want them to floppy to stuff!). Put them in a pan of cold water so they don't stick together. Mix Ricotta cheese, 1 1/2 cups of the mozzerella cheese, parmasean cheese, eggs, pepper, and garlic salt in a medium size bowl. Add more garlic salt, don't be a weanie about it!!! Spread some spaghetti sauce to cover the bottom of a 13x9 inch baking pan. Stuff the noodles and arrange in pan. Cover with remaining sauce and mozzerella cheese. Bake at 350* for 40 minutes...although mine took closer to 50.

Feeding the Missionaries

So last night Jake and I had the missionaries over for dinner. Unfortunately I didn't remember until yesterday afternoon! So Savannah saved the day by giving me this easy and delicious recipe that just needed to be cooked in crockpot.

Crockpot Chicken and Black Beans

2 - 4 chicken breasts
1 can black beans (drain half of the juice)
1 packet of taco seasoning
1/4 cup water

Put all of this in the crockpot and let cook on high for a few hours or until the chicken is easily shredded.

Serve chicken and bean mixture wrapped in warm tortillas, add cheese if desired.

Thursday, January 8, 2009

I can't wait for dinner!!!

I put together mannicotti tonight. If it turns out as good as it looks I will post the recipe!

Fake Pizza

2 tubs walmart brand Texas rolls
Spaghetti sauce
Any toppings desired

Preheat oven to 400*. Cut Texas rolls into quarters and arrange in an ungreased 9x13 cake pan. Cook until very light golden brown. Remove from oven, spread spaghetti sauce over rolls. Top with cheese and any additional toppings. Cook until cheese is melted. Eat it and think of me.

Mushroom Beef Tenderloin

For all you mushroom lovers (wait I don't think that is any of my children).
3/4 pound fresh nushrooms, sliced
5 tablespoons butter or margarine
2 teaspoons flour
1 teaspoon salt
1/4 teaspoon pepper
1 cup whipping cream
1 tablespoon parsley
6 beef tenderloin steaks (1-1/1 inches thick)

In a large skillet, surte mushrooms in 3 tablespoons butter for 6-8 minutes or until tender. Blend in the flour, salt and pepper. Gradually add the cream. Bring to a gentle boil; cook and stir for 1-2 minutes or until thickened. Stir in parsley; keep warm.

In another large skillet, heat the remaining butter over medium-high heat. Cook steaks for 6-7 minutes on each side or until meat reaches desired done-ness. Serve with the nushroom sauce.

I decided to only use two steaks so I made potatoes to go with it. Sauce was pretty tasty and I feel like a chef.


Tuesday, January 6, 2009

Chicken and Bean Enchiladas

Everytime Savannah makes this I wish that I had the recipe and last night I found it in one of my Quick Cooking/Simple & Delicious magazines. Its perfect for left over chicken and my kids actually like it (that's a first)! So here you go:

1 - 2 cups of shredded chicken (you can also use cooked chicken strips)
2 cups shredded cheddar cheese, divided
1 can (10 oz) enchilada sauce, divided (Red or green - both taste great to me)
1 can refried beans
Flour tortillas

In a bowl, combine the chicken, 1 cup of cheese, and 1/2 cup of enchilada sauce. Mix in the entire can of refried beans. Spread mixture down the center of the tortilla. Roll up and place in ungreased baking dish. Top with remaining enchilada sauce and cheese. Cover and bake at 400 degrees for 15 - 20 minutes or until heated through.

Tonight I am making pumpking waffles with orange walnut butter. (I love breakfast for dinner) I'll post if it turns out... :-)

Sunday, January 4, 2009

Mom's Apple Dip

This was one of my favorite treats that my mom made us when I was little. It worked out fabulously last night for a little get-together that we had.

1 (14 oz) can sweetened condensed milk
1 cup butterscotch chips
1/4 teaspoon salt
Stir together in heavy sauce pan over low heat until the butterscotch chips dissolve.

Then Add:
2 teaspoons white vinegar
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon

Continue stirring over low heat until well blended.
Serve with sliced apples.

Apricot Chicken

  • 1/2 cup apricot preserves
  • 2 tablespoons soy sauce
  • 1 tablespoon chicken broth (I usually omit this because 1 tablespoon is not worth opening a whole can to me)
  • 1 tablespoon vegetable oil
  • 1 tablespoon cornstarch
  • 1 teaspoon minced garlic
  • 1/4 teaspoon ground ginger
  • 1 pound boneless skinless chicken breasts, cut into strips (between 4-6 chicken breasts)
  • 1 medium green pepper, chopped
  • 1/2 cup salted cashews
  • hot cooked rice
Of course cook and cut the chicken. Then, in a large bowl combine the first seven ingredients. Add chicken and toss to coat. Transfer to a shallow microwave-safe dish. Cover and microwave on high for 3 minutes, stirring once.

Add green pepper and cashews. Cover and microwave on high for 2-4 minutes or until chicken juices run clear, stirring once. Let stand for 3 minutes. Serve over rice.

Yield: 4 servings

Andrew and I love this recipe. It is a great stir fry that is quick to make because you are microwaving it! I wanted to get a recipe on before I started back to school, because who knows what will happen then. I hope you enjoy it. Love, Hannah.

Welcome to the food blog

Thank you Meredith for bringing my idea into reality. OK you guys I want some recipes on this blog. All the recipes I eat at your house and then what about different genres of food? We could do fast, cheap and sugar free. Let me know what you all think and if you have issues with the blog please contact Meredith. She did all the work and I am partaking of the wonderfulness.

Happy eating! Mom