Wednesday, October 28, 2009


When it looks like this outside:

you definetively need chili!


1-2 lb hanburger
1 1/2 chopped onions
1 chili packet (seasoning packet)
1 Tbs chili powder
1 big can tomato sauce
1 small can tomato sauce
1 tsp garlic salt
3 cans diced tomatoes
2 small cans kidney beans
2 small cans black beans or pinto
2 Tbsp whisteshire sauce
1 1/2 Tbsp sugar
1 can chili

brown hamburger and onions in sauce pan. Mix all other ingredients into crockpot. I drain and rinse my beans. add hamburger and onion mixture to crockpot and simmer on low for 6 to 8 hours.

Recipe came from my besty Kristy Bliss

Gingerbread Pumpkins

1/3 cup shortening
1 cup brown sugar (packed)
1 2/ cups dark molasses
2/3 cup water
7 cups flour
2 tsp soda
1 tsp salt
1 tsp all spice
1 tsp ginger
1 tsp cloves
1 tsp cinnamon

Mix shortening, sugar and molasses thoroughly. Stir in water, measure flour by dipping method or by sifting. Blend all dry ingredients, stir in. chill.
Heat oven to 350F. Roll dough 1/4 " thick on lightly floured board. Cut with gingerbread boy cutter (or pumpkin cutter.. hello!) place on lightly greased cookie sheet. bake 10 - 12 minutes.

Royal Icing
2 large egg whites
4 cups sifted powder sugar, or more to thicken
juice of 1 lemon

beat the whites until stiff, but not dry. Add sugar and lemon, beat 1 more minute. May be stored up to 3 days.

Recipe is from my Betty Crocker Cookbook

Parmesan Popovers

6 eggs
1 1/2 all purpose flour
1/4 tsp salt
1/2 tsp freshly ground pepper
1/2 tsp herbes de Provence
1/4 cup chopped fresh flat-leaf parsley
2 cups whole milk
1 1/4 cups grated parmesan cheese

preheat oven to 400F
In a blender, combine the eggs, flour, salt, pepper, herbes de Provence, and parsley. Blend on medium speed. Turn the blender to low and slowly add the milk, then the cheese.

Spray a muffin pan with nonstick cooking spray. Pour the batter into the muffin cups, filling each cup three-quarters full, bake until puffed and golden brown, 20-25 minutes.

remove the popovers from the pan and serve hot, or cool on wire rack and serve warm or at room temp.

(editors note: mine didn't puff... not even a little.... the recipe for popovers that I use for a breakfast says to put them in a cold oven, I would try that when making this recipe)

recipe is from the bookEveryday Pasta by Giada De Laurentiis

Macaroni and Cheese (take two)

So the first time I tried to make homemade Mac and cheese it turned out less than desirable (click HERE) it was LESS than tasty, in fact it was down right nasty! This recipe was the opposite, very yummy, creamy and tasty.

For topping:

1/4 stick (2 tablespoons) unsalted butter, melted
2 cups panko (Japanese bread crumbs) or coarse fry bread crumbs
1 cup coarsely grated extra sharp cheddar (about 4 ounces)

For cheese sauce and macaroni:
3 Tbsp unsalted bitter
3 Tbsp all purpose flour
1/2 tsp red pepper flakes
2 3/4 cup whole milk
3/4 cup heavy cream
4 cups coarsely grated extra sharp Cheddar (about 1 pound)
2 tsp Dijon mustard
1 1/2 tsp salt
1/4 tsp freshly ground black pepper
3/4 pound elbow macaroni

put a rack in middle of oven and preheat oven to 400F. Butter a 3-quart shallow baking dish.

Make the topping: stir together butter, panko and cheese in a bowl until well combined.

Make the sauce: melt butter in a 5 quart heavy pot over moderately low heat. Whisk in flour and red pepper flakes and cook, whisking, for 3 minutes to make a roux. Whisk in milk in a slow stream, then bring sauce to a boil, whisking constantly. Simmer, whisking occasionally, for 3 minutes. Stir in cream, cheddar, mustard, salt and pepper. Remove from heat and cover surface of sauce with wax paper to prevent a skin from forming.

Cook the macaroni and assemble the dish. Cook macaroni in a 6 quart pot of boiling salted water (1 tbsp salt per every 4 quarts water) until al dente. Reserve 1 cup pasta cooking water and drain macaroni.

Stir together macaroni, reserved cooking water, and sauce in a large bowl, then transfer to baking dish (mixture will be loose)

Sprinkle topping evenly over macaroni. Bake until top is golden and bubbling, 25 to 35 minutes.

Recipe is from my friend Amy Dries's kitchen

Tuesday, October 27, 2009

Sweet and Sticky Chicken Wings

We decided to have an appetizer night for FHE. Seemed appropriate so we could eat and carve pumpkins at the same time. I also made Garlic french fries to go with them.. YUM!

Sweet and Sticky Chicken Wings
Estimated Cost: $3.50 for about 24
1 and 1/2 lbs. chicken wings
3 tablespoons vegetable oil
1/2 cup ketchup
1/2 cup brown sugar
1/4 cup cider vinegar
2 tabelspoons soy sauce
1/2 teaspoon crushed red pepper
1 teaspoon corn syrup, dissolved into 2 tablespoons cold water
Cut each wing into two pieces at the joint. Heat oil in heavy large pan until very hot. Add wings and fry, in batches if necessary, until nicely browned and cooked through (about 10 minutes); remove to plate. Reduce heat to medium. To same pot, add ketchup, brown sugar, vinegar, soy sauce, and crushed red pepper, and stir until smooth. Bring sauce to a thick boil. Add corn syrup and cook for one minute. Add wings to pot and coat thoroughly with sauce. Serve immediately.

Recipe from Prudence Pennywise

Bacon and Vegetable Pasta


yellow bell pepper, chopped
red bell pepper, chopped
small container of sweet tomatoes
olive oli
salt and pepper
package of bacon
angel hair pasta

chop both peppers and spread on baking sheet, add tomatoes and drizzle with olive oil and salt and pepper. Roast in 400 F oven for 5-30 minutes. Meanwhile chop bacon into bite size pieces and cook. Cook angel hair pasta according to package. Toss with roasted vegetables and bacon. Add salt and pepper to taste.

My Mom actually made this recipe while she was at my house, so i guess this could be cheating, so shhh. don't tell. :)

Roasted Broccoli

It doesn't looks so appealing, but it is very yummy!


1 head of broccoli
olive oil
salt and pepper

cut up 1 head of broccoli, drizzle with olive oil and salt and pepper. Roast in 400F oven for 25-30 minutes.


Recipe idea came from Tiff H.'s kitchen

Whole Wheat Rolls

I am always a little skeptical of wheat rolls, usually they are dense and like rocks, but not these little puppies, they we soft and fluffy!

Whole Wheat Rolls

3 tablespoons warm water
2 and 1/4 teaspoons yeast
1 cup warm milk
4 tablespoons melted butter
3 tablespoons sugar
1 egg
1 teaspoon salt
2 cups wheat flour
2 cups all purpose flour
milk to brush on top
In the bowl of a standing mixer, combine water and yeast. (Make sure the water is baby bottle warm.) Let sit for five minutes. The yeast should be dissolved and starting to puff up. To the same bowl add milk, butter, sugar, egg and salt. Beat for one minute. Add wheat flour, then white flour about 1/2 cup at a time. Knead for about ten minutes. Shape into a ball. Coat the outside of ball with a thin layer of butter and return to bowl. Cover bowl with plastic wrap and let dough rise until doubled, about one hour. Grease a cookie sheet. Shape dough into 12 equal size balls. Place on cookie sheet and cover with plastic wrap and let rise until doubled, about 45 minutes. Preheat oven to 375. Brush rolls with milk. Bake for about 10-12 minutes, or until nicely browned.

Recipe from Prudence Pennywise

Garlic French Fries

I wanted to "dress" up plain old french fries, so I went to the Gillroy, CA website (where they grow garlic) and found this recipe. It was yummy. The garlic wasn't over powering, and it was perfect with BBQ wings.

• Oil for frying (peanut or canola)
• 4 Russet potatoes or 12 oz bag of frozen pre cut fries (I bought a bag of shoe-string fries)
• 1/2 cup fresh minced garlic
• 1/4 cup kosher salt
• 1 Tbsp black pepper
• 1 Tbsp dried thyme
• 2 Tbsp extra virgin olive oil
Cut the washed potatoes into 1/2 inch to 3/8 inch thick strips (if using a French mandolin set it to its thickest setting). Heat the oil in a cast iron pot or any heavy duty pot to 360 degrees.
Heat the olive oil in a frying pan then add the minced garlic for 30 seconds. Remove from pan and add to a mixing bowl with the salt, pepper, and thyme. Mix well.
The potatoes must be fried three times for best results. In batches, if necessary, place the raw fries into the oil for 90 seconds. Remove and let drain. Drop fries again for another 90 seconds. Remove and let drain. Drop fries in again this time for 60 seconds or until crisp and golden brown. ( I just cooked mine for 3 minutes in REALLY hot oil. They were yum!)
While the fries are still warm toss them with the garlic seasoning

Monday, October 26, 2009

lil' monsters

Easiest halloween treat EVER!


1 bag of chow mein noodles
3/4 bag butterscotch chips

Heat chips in microwave safe bowl, once melted add in noodles, stir. place spoonful on wax paper add regular chocolate chips for eye balls.

e.a.s.y :)

Wednesday, October 21, 2009

Chicken Tacos

Growing up we never had fried tacos and I actually didn't know what they were until David made them for me when we were dating (ahhh... I know, what a cutie!) I have loved them ever since. Even the kids eat these. Sometimes we fry up extra tortillas to make HUGE chips. YUM!

2 chicken breasts, cooked and shredded
1 tsp chinese hot sauce (or any hot sauce will do)
garlic salt
salt and pepper
corn tortillas
vegetable oil for frying

cook and shred chicken, add to hot pan and stir in hot sauce, s&p, and garlic salt, remove from heat and set aside. Heat oil until pops when you add water. heat up corn tortillas in microwave to make them more pliable. add filing and fry (tongs work best to hold both side of taco together). Remove from oil and place on paper towels (to absorb excess oil)

Top with:

guacamole (see appetizers for my recipe)
Macayo's taco sauce (our favorite)

We made about 12 tacos with 2 chicken breasts

Recipe from David's family


We use Guacamole on anything we can find! Tacos, burritos, faijitas, you name it! This recipe is SUPER simple and SUPER yummy.

What you will need:

2 avacados

1 small tomato, chopped

1 slice of red onion, chopped

Salt & Pepper

Lemon or lime juice


Tabasco (optional)

Cut avacados open and scoop out flesh. throw away skin and pit. Mash with potato masher, add chopped up tomato, onion, salt and pepper to taste and a little lime or lemon juice. Once it tastes good to you add chopped up cilantro and tabasco if you want a kick.

Recipe will feed 4

From my Mom.

Monday, October 19, 2009

Burger Buns

Let me tell you... I will NEVER buy store made buns again. These were yummy!

1/2 cup warm water (105F-115F)
2 packages FLEISCHMANN's active dry yeast
3/4 cup warm milk (105F-115F)
1/4 cup sugar
3 Tbsp butter or margarine
1 1/2 Tbsp instant minced onion, optional
2 tsp salt
4 3/4-5 1/4 cups all-purpose flour
3 eggs, divided use

{Left side is before baking, right side is after}

Place warm water in large warm bowl, sprinkle in yeast; stir until disolved. Add warm milk, sugar, butter, 1 1/2 tbsp instant minced onion (if desired), salt and 2 cups flour; blend well. Stir in 2 eggs and enough remaining flour to make soft dough. Knead on floured surface until smooth and elastic, about 4 to 6 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size about 30 to 45 minutes.

Punch dough down. Remove dough to lightly floured surface; divide into 8 equal pieces. (I made more like 12) Form each piece into smooth ball. Place on large greased baking sheet. Flatten balls to 4-inch rounds. Cover, let rise in warm, draft-free place until doubled in size, about 20-40 minutes.

Lightly beat remaining egg; brush on rolls. Of desired sprinkle with instant minced onion. Bake at 400F for 10 to 15 minutes or until done. Remove from baking sheet; let cool on wire rack.

Recipe fromFleishmann's yeast Best-ever breads

Basil Mayonnaise

I put this mayonnaise on our homemade hamburgers.. can you say YUM!

1 cup mayonnaise
10-15 basil leaves, chopped
1 tsp kosher salt
1/3 tsp fresh ground black pepper
1 tsp fresh squeezed lemon juice
1 Tbsp olive oil
1 tsp minced garlic

Whisk together ingredients. You can also make a sandwhich using two slices of bread, this mayonnaise and tomatoes.. YUM

From THE Barefoot Contessa (Ina Garten)

Olive Garden Chicken Scampi

This picture DOES NOT do this justice... This recipe is so creamy and wonderful, it looks dry in the picture, but really, it's VERY delicious. One of my husbands favorites, but WARNING: this recipe should NOT be made if you can't juggle 5 pans at once.. it's kind of a complicated recipe, but try it.. you'll never go to Olive Garden again.

{Usually the chicken is covered in the sauce, but since I was having company and had to make a lot, I cooked the chicken only partially in the pan, then finished it off in the oven... It was still VERY yummy}

ALso in the photo: Rosemary Bread and salad

Olive Garden Chicken Scampi

3 Tablespoons butter
2 Tablespoons chopped onion
¼ cup garlic (8-12 cloves) YES... use all 8
1 ½ cup chicken broth
½ tsp salt
½ tsp Italian seasoning
½ tsp crushed red pepper flakes
¼ tsp pepper
2 tsp minced fresh parsley
1 cup heavy cream

5 to 6 quarts water
16 ounces angel hair pasta
4 Tablespoons light olive oil
12 chicken tenders
½ cup flour
1 green bell pepper, chopped
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 red onion, chopped
2 tsp minced fresh parsley

Make scampi sauce by melting butter in a preheated pan over medium/low heat, Add 2 tablespoons chopped onions to saute for 2-4 minutes or until the onions begin to turn brown. If the butter begins to burn turn down the heat. When the onions are translucent add the minced garlic and sauté for 30 seconds. Don’t let the garlic burn. After sauté add the chicken stock and spices. Bring mixture to simmer. Simmer for 15-18 minutes or until sauce is reduced by ½ . Add parsley and cream and simmer uncovered for about 10 minutes. Do not let mixture reach a boil.
Bring water to boil and cook pasta until al dente, then drain and add cold water to help pasta from sticking and to prevent it from cooking further.
Flour and salt and peper the chicken tenders, then brown in pan with melted butter. After all the chicken is cooked, add bell pepper to pan to pull up pan drippings. If making all 4 portions, it will take two pans.
Divide the scampi sauce in half and pout it over the chicken and veggies in each pan. Ad 2 portions of pasta to each pan, then toss the ingredients a bit and continue to cook for a couple of minutes of until the pasta is heated through. Prepare each dish by serving equal amounts of pasta into 4 plates. Use a spoon or tongs.
Sprinkle fresh parsley on top. Yum!

Bisquick Coffee Cake (David's favorite)

David LOVES this recipe. He found it on a Bisquick box and makes it every chance he gets. It is very moist and delicious. He ALWAYS doubled the Streusel topping to make it even yummier!

2 cups original Bisquick mix
2/3 cup milk or water(use milk)
2 Tbsp sugar
1 egg

heat oven to 375F. Grease 9 inch round pan. Make cinnamon streusel; reserve
Stir remaining ingredients until blended. Spread in pan. Sprinkle with cinnamon streusel.
Bake 18-22 minutes or until golden brown

Cinnamon Streusel
(David DOUBLES the streusel topping)

1/3 cup original Bisquick mix
1/3 cup packed brown sugar
1/2 ts ground cinnamon
2 Tbsp butter or margarine (firm)

mix all ingredients in small bowl until crumbly, add to top of coffee cake before baking

Recipe from the Bisquick box

Rosemary Bread


2 1/2 Tbsp dry yeast
3 Tbsp dugar
4 cups warm water
8 1/2 cups white flour, divided use
4 tsp salt
6 Tbsp chopped fresh rosemary, divided use
4 Tbsp oil (i use olive oil)
1/2 cube butter, melted

Combine yeast, sugar, and warm water and allow mixture to become bubbly.
Add salt, rosemary and flour.
Let dough rise in an oiled bowl & covered until doub;e in size (1 hour). Shape the dough into small rounded oval loaves.
Brush melted butter over the top of the laves.
Sprinkle remaining rosemary over the loaves and press lightly into the surface.
Let laoves rise again until doubled, about 45 minutes.
Sprinkle lightly with coarse salt.
Bake at 450F for 20-25 minutes

{this is what we dip our bread in. Olive oil and balsamic vineager}

Recipe is from Tiffany Hopkinson's kitchen

Thursday, October 15, 2009

Snickerdoodle Muffins

Snickerdoodle Muffins

3 cups of all-purpose flour
1 Tbsp baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
10 Tbsp unsalted butter (1 1/4 stick), softened
1 cup sugar
2 large eggs
1 cup vanilla yogurt
1/2 cup buttermilk

1 Preheat oven to 375°F.

2 Whisk together the flour, baking powder, baking soda, and salt and set aside.

3 In a large mixing bowl, cream butter and sugar together, beating until fluffy (about 2 minutes with an electric mixer). Add eggs one at a time, beating until incorporated after each one. Add the vanilla yogurt and buttermilk .

4 Now add the dry ingredients. Mix until all is moist. Do not over beat.

5 I used a mini muffin muffin pan and had enough batter to make 2 batches. Spray each muffin tin with cooking spray or brush with butter. Distribute the muffin dough equally among the cups. Bake until muffins are golden brown, about 10-13 minutes(20 for regular size muffins). Test with a long toothpick to make sure the center of the muffins are done. Set muffin pan on wire rack to cool. After 5 minutes, remove muffins from pan.
6 While the muffins are cooling, melt 1/4-1/2 cup of butter and prepare a bowl of cinnamon sugar. While the muffins are still a bit warm, dip the top of the muffins in the melted butter and then in the bowl of cinnamon sugar. Enjoy!

Crab Curry

Yes, your eyes are seeing straight that is sushi on my plate. I tried it and that will be the end of that. YUCK. But in all fairness I did buy it from Sam's club and it did appear to be at least a day old, so maybe I will go another round... another time.

The curry was yummy, it had a little kick, but very tasty!


1/4 cup margarine
1 large onion, chopped
1 clove garlic, minced or mashed
1 Tbsp Curry powder
1/4 cup flour
1 Tbsp cornstarch
2 tsp sugar
1/2 tsp salt
dash of cayenne
2 cups chicken broth
1/4 cup heavy cream

Melt margarine in heavy saucepan, add onion saute until translucent add garlic, curry cook 1 minute. Add flour, cornstarch, sugar salt and cayenne. Stir over low heat add broth and cream

Serve over rice

My Mom used to make this when I was growing up... that is where the recipe is from.

Wednesday, October 14, 2009

Homemade Waffles

These are a family favorite in our house. My kids usually eat 2nds and 3rds! When I cook waffles we usually eat it with fresh fruit and sometimes sausage. I forgot to take a picture of my plate, and they were gone before I remembered. I love breakfast for dinner!


2 cups flour
1/2 tsp baking soda
1 1/2 tsp baking powder
1 Tbsp sugar
1/2 tsp salt

Mix above ingredients into a large bowl. In separate bowl mix together:

2 egg yolks (save the egg whites, you will need them)
1 3/4 cup buttermilk
6 Tbsp melted butter

add to dry ingredients, and mix together

With electric mixer whip egg whites until stiff. fold into batter.

Heat Waffle iron to high and grease both sides.


Recipe is from my Mom!

Tuesday, October 13, 2009

Honey Lime Enchiladas

David and I have had an on-going enchilada battle. His way to me is too spicy, my way to him is too creamy, needless to say when we make enchiladas we make 1/2 the pan his way, 1/2 my way. (good compromising huh!) Well no more compromising needed! This recipe was tangy enough for David without a lot of heat which is perfect for me and the kids. Try it, you'll like it!

Honey Lime Enchiladas

1.5 lbs pork or chicken, cooked and shredded

1/3 c honey
1/4 c lime juice
1 Tb chili powder
1/2 tsp garlic powder

2 (10 oz) cans green enchilada sauce

equal parts mixed together of:
mozzarella cheese, shredded
cheddar cheese, shredded
flour tortillas

Mix together sauce ingredients then add to shredded pork or chicken. Let the sauce soak into the meat for about 30 minutes.

Lightly spray 2 pans with non-stick baking spray. (I usually use one 9x13 and one 9x9 but it may vary with how thick you stuff your enchiladas) Pour green enchilada sauce into pans to coat the entire bottom. Fill tortillas with shredded meat and desired amount of cheese. Roll and place in dish.

Pour remainder of sauce over enchiladas and sprinkle more cheese on top - don't be stingy! (I sometimes use more like 1 1/2 cans- you can freeze left over enchilada sauce in a baggy.) Bake uncovered at 350 degrees for 30 minutes. Then turn on broiler and place enchiladas nearer the top of oven. Let it broil until cheese is slightly brown and crispy. It is now time to WOW your family!!

Monday, October 12, 2009

Sugar Cookies

{I did the same idea as the other cookies with the webs, I just used Halloween colored M & M's .. I think they are cuter that way!}

1/3 cup margarine
1/3 cup shortening
2 cups flour
1 egg
3/4 cup sugar
1 Tbsp milk
1 tsp baking powder
1 tsp vanilla
dash of salt

Mix margarine and shortening together, add 1/2 of the flour and everyting else. Mix well, add remaining flour. Cover and refridgerate for 1 hour.

This is what it looks like when rolling out the dough

Roll out and cut with shapes

bake 375 for 7-8 minutes


2 cups powder sugar
1/2 cup margarine
1 tsp vanilla
1 Tbsp milk

blend well, add more powder sugar if necessary. Use food coloring to add extra fun!

Recipe is from Staci Lyman's kitchen (David's sister)

Pumpkin Cake Squares

I {heart} holiday baking.. and this is one of my favorites. I love anything pumpkin mixed with cream cheese frosting. David makes these every year... yum.


1 cup sugar
2 large eggs
1 cup canned pumpkin
1/2 cup vegetable oil
1 cup flour
1 tsp cinnamon
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt


3/4 cup confectioners' sugar
1/4 cup cream cheese
2 Tbsp butter or margarine, softened
1/2 tsp vanilla extract

pre-heat oven to 350F. Grease 9 inch square pan. Prepare cake: in bowl, with mixer at medium speed, beat sugar and eggs 2 minutes, beat in pumpkin and oil, at low speed add flour, cinnamon, baking soda, baking powder and salt. Beat 1 minute.

Pour batter into prepared pan. Bake 25-30 minutes or until toothpick comes out clean. cool pumpkin cake in pan on wire rack.

Prepare frosting with remaining ingredients, add to cooled cake.

(sometimes we DOUBLE the frosting recipe to make it extra yummy)

Recipe from Good Housekeeping magazine 2005

Dinner Rolls

Grandma’s Dinner Rolls

2 rounded Tb yeast
1 ½ cups warm water
1 cup warm milk
½ cup sugar (2/3 c for sweet rolls)
6 Tb shortening
2 tsp salt
4 eggs
7-8 cups flour

Beat first 7 ingredients until smooth. In an electric mixer with a dough hook, add flour one cup at a time until dough forms a ball, cleaning off edge of bowl. Knead 5 minutes (or 10 minutes by hand). Let rise until double. Punch down dough and let rise until double again. (To make this easier, I leave the dough in the mixing bowl with dough hook, covered with a damp towel. When it has risen double, I turn on the machine briefly to gently punch down the dough. Then I cover again with the towel and allow to rise again.) Punch down again and divide into 3 parts. Roll out each part and form into rolls. *I prefer butterhorn rolls: roll each segment of dough into a circle. With a pizza cutter, cut into fourths then each fourth into thirds - making 12 pie shapes. Roll each one up starting at the wide end. Place on cookie sheet and let rise briefly. Watch carefully as rolls will rise very quickly now after 2 risings. Bake at 350 degrees for 17-20 minutes, until lightly browned.

Recipe from Sister's cafe

Pork Tenderloin

This recipe ended up being kind of dry.. so when you try it (cause I know you will) just cook it for a little less time. But the recipe is very yummy.

{Served with Butter horn rolls and mashed potatoes}

Pork Tenderloin Marinade

1/4 cup brown sugar
2 Tbls. Dijon mustard
4 Tbls. balsamic vinegar
3/4 cup orange juice
4 cloves garlic, peeled and crushed
1 Tbls. crushed dried sage --OR--
10 whole sage leaves
3-5 pounds pork tenderloin

Marinate 1 hour or overnight. When roasting, 375° for 1 1/2 hours, or until internal temperature is 150°. Baste with marinade.


Broil. Approximately 20 minutes per side. Usually takes a little longer. Keep turning it as it cooks. Done when thermometer says so.

Recipe from Barbara B. Sessions (my Grandma)

Coffee Cake


Mix together

1/3 cup sugar
1 1/2 cups flour
2 tsp baking powder
1/2 tsp salt

add to dry mixture

1 egg
2/3 cup and 1 Tbs milk
1/6 cup vegtable oil

Mix together well, batter will be thick like cake batter. Put in greased round cake pan.

Sprinkle over top before baking:

1/4 cup brown sugar
shakes of cinnamon

then drizzle 4 Tbs melted margarine

bake at 375F for 25 minutes

Recipe is called :cuchin from camp: by Eliva Hunt

Friday, October 9, 2009

Spider Halloween cookies

Trix or Treat Spider Cookies

1 package Betty Crocker Double Chocolate Chunk Cookie Mix
1 can of chocolate ready-made frosting
1 can of vanilla ready-made frosting
24-48 Trix orange and green sweetened corn puffs (they don't make plain ones, only swirled, so try halloween colored M&M's)
Re-sealable plastic bags

Preheat oven to 350 degrees.
Mix ingredients for cookies as directed on the package.
Use a small ice cream scoop to get similar sized cookies or just use a spoon and vary the amount for different size cookies.
Place cookie dough on a parchment covered baking sheet.
Bake for about 7-8 minutes.
Cool completely on a wire rack.
Makes about two dozen cookies.
To decorate:

Spread chocolate frosting on the top of each cookie.
Fill a re-sealable plastic bag with a couple of heaping spoonfuls of frosting and snip a tiny hole out of the bottom of one corner.
Pipe on three circles of white frosting for each cookie. Start in the middle with the smallest circle and work your way out.
Take a toothpick and beginning in the center, drag it lightly through each circle. Repeat all the way around the cookie.
Take remaining frosting and separate it into two bowls. Tint one frosting with orange icing color and the other with green.
Fill two re-sealable bags with the orange and green frosting and snip off the corner of each.
Pipe eight small legs with each color and place a matching orange or green Trix Cereal puff on the top of each pair of legs. Add one or several spiders on each cookie.

This recipe came from Bakerella, and hers are much cuter. Check them out at

Ranched Smashed Potatoes


6-8 potatoes, peeled and chopped
sour cream
packet of ranch dressing
green onions

cook potatoes in boiling water for 10-15 minutes. Drain. Return to hot pot, add butter and milk until creamy, beat with electric beaters. Add a dallop of sour cream and 3/4 ranch packet. stir. add chopped green onions an garlic (you can use garlic powder)


My recipe!


{We had it with Ranch smashed potatoes...yum}

What you will need:

some sort of marinade, I like Caribbean Jerk by Lowry's
bell pepper

Shish sticks, soaked in water

Soak sticks in water for 30 min that way they don't burn while BBQ'ing. cut vegetables in big chunks along with meat. put on stick in random order. BBQ. eat. easy!

Recipe is gluten free

Thursday, October 8, 2009

Fry bread with honey

I make Indian Fry bread tacos (recipe below) and with the left overs we make dessert! I add butter and honey to mine, David and the kids add butter and powdered sugar to there's. They are fluffy and yummy.

Use fry bread recipe, and while they are still hot add these toppings:

powdered sugar

This recipe is from the kitchen of Breanne Street, she was in our meal exchange group when I first moved to Flag.

Indian Fry Bread Tacos

{It is shown with Cheesy Fiesta Rice, that recipe is below}


5 cups flour
2 tsp baking powder
1 tsp salt
2 1/2 cups warm water

mix dry ingredients, add water. Let sit for 15 minutes. Separate and roll flat, deep fry in vegetable oil on high heat.

For Tacos you will need:

ground beef
refried beans
green onions

Recipe is from Breanne Street

Cheesy Fiesta Rice

I made this recipe at our Church get-together for Cinco-De-Mayo and people are STILL asking, more like begging for this recipe! It's delicious.


1 Tbsp marg/butter
1/2 cup chopped onion
1-2 cloves garlic, chopped
1 1/4 cup long grain rice
1/2 tsp salt
1/2 tsp chili powder
2 cans (14.5oz) chicken broth
4 oz can of diced green chilies
1 1/2 cup sharp cheddar cheese, shredded
1 cup tomatoes, chopped
1/2 cup chopped cilantro

Melt marg or butter in a large skillet over medium heat. Add onion, garlic and rice, cook 3-5 minutes or until vegetables are tender, stirring frequently.

Stir in salt, chili powder, chicken broth and green chillies. Bring to boil, Cover and reduce heat and simmer for 20 minutes. Remove from heat, stir in cheese and tomato. Garnish with cilantro.

You can also add uncooked chicken breasts at the beginning to make this a main dish.

This recipe can be made gluten free.. as long as you use a GF chicken broth

The recipe came from my dear friend Cambrea's kitchen... LOVE IT!

Wednesday, October 7, 2009

Raspberry Cream Scones

Raspberry Cream Scones

Makes 8 Scones

2 Cups unbleached all-purpose flour
1/3 Cup sugar, plus 2 Tbsp for topping
1Tbsp baking powder
2 tsp grated lemon zest
¼ tsp salt
4 Tbsp (1/2 stick) unsalted butter, cut into bits and chilled
1 large egg
½ Cup heavy whipping cream, plus 2 Tbsp for the glaze
1 tsp pure almond extract
¾ Cup fresh raspberries of frozen (unthawed) unsweetened raspberries

1. Position a rack in the center of the oven and preheat the oven to 400° F. Lightly butter a baking sheet or line it with parchment paper.
2. Place the flour, 1/3 C of sugar, baking powder, lemon zest and salt in a large bowl and whisk to combine well. Add the chilled butter. Using a pastry blender, or 2 knives, blend the butter into the mixture until it is crumbly and well combined.
3. Place the egg, cream and almond extract in a small bowl and whisk to combine well. Add the egg mixture to the flour mixture and stir with a rubber spatula until just barely combined. Gently fold in the raspberries. Do no over mix the dough or the scones will be tough.
4. Turn out the dough, along with any loose dry bits, onto a lightly floured work surface and pat into a disk about 1 ½ inches thick. Cut the dough with a knife into 6 pie shaped wedges and place them on the prepared baking sheet.
5. Brush the scones with the remaining 2 Tbsp of cream and sprinkle them with the remaining 2 Tbsp of sugar.
6. Bake the scones until they are golden brown and firm to the touch, 15 or 20 mins.
7. Place the baking sheet on a wire rack and let the scones cool about 10 mins. Serve the scones warm or at room temperature. The scones taste best the day they are made.

I drizzled almond flavor frosting over the top... very naughty.. but VERY yummy.

I got the recipe from my cousin Alice and she got it from Food to Live By by Myra Goodman

Butterscotch Cookies

2 sicks butter
1 cup brown sugar
1/2 cup granulated sugar
2 eggs
1 tsp vanilla
2 cups flour
1 tsp baking soda
1 tsp Cinnamon
1/2 tsp salt
3 cups oats (quick or uncooked)
1 sm bag butterscotch chips

Heat oven to 350F. Beat together butter and sugars, until creamy. Add eggs and vanilla, beat well. Stir in oats and butterscotch chips. Drop by rounded tablespoonfuls onto ungreased cookie sheet. Bake 8-10 minutes or until golden brown.

Use less flour if not in high altitude. I always add more flour because we are higher...duh.

Recipe is a mix all my own :-)

Herbed Pasta Primavera

{Served with a toss green salad and frenc bread}


8 oz whole wheat penne pasta
8 oz baby carrots halved length wise
1 tablespoon olive oil
8 oz fresh green beans trimmed and cut into 2 inch pieces
1/2 cup sliced green onion or chopped onion
3/4 cup chicken broth
2 cloves garlic, minced
1 medium zucchini and yellow summer squash halved lengthwise and sliced
2 Tablespoons snipped fresh basil or 1 tsp dried basil, crushed
1/4 tsp salt
1/4 cup sliced almonds, toasted (we obviously leave this out because of Riley's nut allergy, but it is VERY yummy with them in)
grated of finely shredded Parmesan cheese
cracked black pepper
I also added a chopped up a roasted chicken for added protein

cook pasta according to package directions; drain. Return penne to hot saucepan and cover to keep warm.

Meanwhile in a large skillet cook and stir carrots in hot olive oil for 5 minutes. Add green beans, green onion, broth and garlic. Reduce heat and simmer uncovered for about 3 minutes, stirring occasionally. Stir in squash. Simmer uncovered for about 4-5 minutes or until vegetables are crisp-tender, stirring occasionally.

Toss vegetable mixture with basil and salt with pasta. Sprinkle with almonds, cheese and pepper.

This recipe would be gluten free if you used rice pasta!

Recipe is from Better Homes and Gardens

Tuesday, October 6, 2009

Parmesan Potato Wedges

{I served these with the Captain Crunch Chicken, they are also really good with BBQ chicken as well}

6 medium baking potatoes
1/3 cup melted buter
1 glove garlic minced(use garlic's better, I promise)
1/4 cup grated parmesan cheese
1/2 tsp Italian seasoning crushed

line a cookie sheet with foil. set aside. Cut each potato lengthwise into eight wedges. In a large bowl stir together butter, garlic, parnesan cheese, Italian seasoning, 1/2 tsp salt and 1/8 tsp pepper. Add potato wedges and stir to throughly coat. Place wedges on the prepared baking pan

Bake uncovered in a 425 oven for 30 minutes or until tender

Note: Sometimes I only use salt, pepper and garlic and replace the parmesan with cheddar. If using cheddar, toss potatoes with butter, salt, pepper and garlic only. Bake as directed but add the shredded cheddar for last 5 minutes of baking time or broil to melt.

Recipe from Better Homes and Gardens

Planet Hollywood’s Captain Crunch Chicken & Mustard Sauce

{Yes.... these are paper plates, ghetto, I know. I just am lacking on energy lately. Thanks for understanding}

Planet Hollywood’s Captain Crunch Chicken

2 cups Captain Crunch Cereal
1 ½ cup Corn flakes
1 tsp Onion powder
1 egg
1 tsp Garlic powder
1 cup milk
1/2 tsp Black pepper
1 cup flour
2 pounds Chicken breast cut in 1-oz. tenders
Vegetable oil for frying

Coarsely grind or crush the two cereals and set aside. Beat the egg with milk and set aside. Stir together the flour, onion and garlic powders and black pepper. Set this aside also. Dip the chicken pieces into the seasoned flour. Move around to coat well, then shake off the excess flour. Dip into the egg wash, coating well, then dip into the cereal mixture, coating well. Heat oil in a large heavy skillet to 325˚. Drop coated chicken tenders carefully into the hot oil and cook until golden brown and fully cooked, 3 to 5 minutes depending on size. Drain and serve immediately with Creole mustard sauce.

Planet Hollywood Creole Mustard Sauce

¼ cup Creole style mustard
1 cup mayonnaise
1 Tbsp yellow mustard
½ tsp cider vinegar
1 dash Worcestershire sauce
1 Tbsp horseradish
1 tsp red wine vinegar
½ tsp cayenne pepper
1 tsp finely chopped celery
1 tsp water
1 tsp finely chopped onion
½ tsp salt
1 Tbsp green onions -- sliced in ¼" pieces
1 Tbsp crushed garlic packed in oil
1 tsp chopped green bell pepper -- (fine)

Mix all ingredients together thoroughly. If can’t find Creole style mustard, use spicy brown mustard.

If you found a gluten free, sweet cereal instead of captain crunch, this would be a gluten free recipe

Recipe from the Jolley Kitchen

Homemade Oreo's

{I added food coloring to make these orange for Halloween!}

2 boxes Devil's food cake mixes
1 cup Crisco
4 eggs

mix together ingredients well (you will need electric beaters), roll into nickel size balls, place on ungreased cookie sheet. Bake 8-10 minutes at 350F


8 oz package cream cheese, softened
2 cups powder sugar
1 tsp vanilla
1/4 cup butter, softened

mix all together, for the holidays I tint the icing and sometimes even add peppermint extract. YUM.

This recipe is from Jamie's kitchen