Sunday, February 24, 2008

Pork Tenderloin with Roasted Apples and Onions

Ok, so, my family LOVED the pork, and were not so hot on the roasted apples. I thought they were very delicious, and good for a change. Give it a try if you like!

Pork Tenderloin with Roasted Apples and Onions

Buttermilk Mashed Potatoes

Goodness again from Martha Stewart Everyday food! Yum.

Buttermilk Mashed Potatoes

Friday, February 22, 2008

Mom's Stuffed Peppers

6 green bell pepper
1 lb ground beef
1 1/2 c cooked rice
1 can tomato sauce
1 T worchestershire
1/4 t gralic powder
1/4 t onion powder
s&p to taste
1 t italian seasoning

wash and cut tops off bell pepper and remove seeds and ribs
cook ground beef
cook rice
combine tomato sauce, worchestershire, garlic and onion powder, s&p, and italian seasoning. Save 1/2 of mixture to spoon over top. Mix remaining tomato mixture in with meat and rice, combine.
Spoon rice and meat mixture into peppers until each is heaping full. Place peppers in a 9x13 baking dish. Spoon remaining sauce over top. Sprinkle with parmesan cheese.
Cover pan with foil.
Bake at 350 for 1 hour

Vegetarian Mexican-Style Lasagna

Mexican-Style Lasagna
Serves 4 | Prep Time: 20 minutes | Total Time: 1 hour and 20 minutes

1 cup fresh cilantro leaves
4 scallions, coarsely chopped
Coarse salt and ground pepper
10 ounces fresh baby spinach
Nonstick cooking spray
8 corn tortillas (6-inch)
1 can (15.5 ounces) pinto beans, drained and rinsed
1 cup prepared salsa (mild or medium)
8 ounces pepper Jack cheese, grated (about 2 cups)

Preheat oven to 425°. In a food processor, combine cilantro, scallions, 1 teaspoon salt, and 1/4 teaspoon pepper with as much spinach as will fit; pulse, adding remaining spinach in batches, until coarsely chopped.
Coat an 8-inch square baking dish with cooking spray. Lay 4 tortillas in bottom of dish (they will overlap slightly). Layer with half of beans, salsa, spinach mixture, and cheese; repeat with remaining ingredients, ending with cheese and pressing in gently.
Cover dish with foil; place on a rimmed baking sheet. Bake until bubbling, 25 to 30 minutes; remove foil, and continue baking until golden, 15 to 20 minutes more. Cool 5 to 10 minutes before serving.

Per serving: 446 calories; 21 grams fat; 21.6 grams protein; 48.2 grams carbohydrates; 10.4 grams fiber

Yogurt-Basil Chicken Kabobs

This is a Martha Stewart Recipe that is one of my favorite summer specialties.

Makes about 20
1 cup plain yogurt
1 cup packed fresh basil leaves, chopped
1/4 cup chopped red onion
1/2 teaspoon curry powder
Salt and freshly ground pepper
2 pounds boneless skinless chicken thighs, trimmed of excess fat and cut into 1 1/2-inch pieces
1 yellow bell pepper, stemmed, seeded, and cut into 1-inch squares
1 large zucchini, quartered lengthwise, then cut into 1-inch pieces
1 pint (12 ounces) large cherry tomatoes
1 tablespoon olive oil
Pulse yogurt, basil, and onion in a food processor several times. Transfer yogurt mixture to a nonreactive bowl. Stir in curry powder and 1/4 teaspoon salt. Reserve 1/2 cup of the yogurt mixture for dipping.
Add chicken to bowl with remaining yogurt mixture; toss to coat. Cover, and refrigerate at least 45 minutes (or up to 6 hours). Meanwhile, soak twenty 8-inch skewers in water for 30 minutes.
Preheat grill to medium. Toss together bell pepper, zucchini, tomatoes, and oil in a medium bowl. Season with a pinch each of salt and pepper. Thread chicken and vegetables onto skewers, and transfer to a parchment-lined baking sheet.
Grill kabobs, turning occasionally, until chicken is cooked through and vegetables are charred, about 14 minutes. Serve with reserved yogurt mixture for dipping.

Home Made Oreos

2 boxes Devils Food Cake Mix
1 c butter
4 eggs

Mix above ingredients together and blend well, scoop small balls onto ungreased cookie sheet.
Bake at 350 for 9 minutes

8 oz cream cheese
1/2 cube butter
1 lb powdered sugar
2 t vanilla

Mix together and put between two cookies.

Rolled Flank Steak

After making it I think I would double the marinade recipe to give the meat a bit more flavor. I will just give you the original recipe and you can decide what you would like.

Flank steak

1 T. olive oil
1 T. Balsamic vinegar
2 cloves of garlic minced
1/2 c. shredded mozzarella
1/3 cup green onions
1/4 cup roasted red peppers, drained and cut into thin strips
coarse salt and ground pepper

Preheat oven to 450 degrees with rack in the center. In a large
shallow bowl whisk together oil, vinegar, and garlic. Add steak; turn to coat. Marinate for 20 minutes. Spread cheese, onions, peppers onsteak. Season with salt and pepper. Roll up tightly; tie with kitchen twine and season again with salt and pepper. Place, seam side down on a rimmed baking sheet; roast until juices run clear, 35 to 40 minutes for med-rare. Let rest for 10 minutes; remove twine and slice.

Coconut Cake

¾ pound unsalted butter at room temperature
5 extra large eggs at room temperature
1 ½ t. pure almond extract
2 cups of sugar
1 ½ t. pure vanilla extract
3 cups all purpose flour
1 t. baking powder
½ t. salt
½ t. soda
1 Cup buttermilk
7 ounces sweetened shredded coconut

Preheat to 325. In mixer with paddle attachment, cream butter and sugar until light and fluffy (about 5 minutes). With the mixer on low add the eggs one at a time. Scrape down the bowl after each egg. Add the vanilla and almond extract and mix well. In a separate bowl sift dry ingredients. In three parts alternately add dry ingredient and the buttermilk to the batter; beginning and ending with the dry. Mix just until combined. Fold in 7 ounces of coconut.

Grease 3, 9 inch round cake pans and then line with parchment paper on just the bottom. Grease the parchment. Divide the batter among the 3 pans. Bake at 325 for 25-30 minutes, or until the top is light brown and a toothpick comes out clean. Allow to cool in pans for 5 minutes and then remove to a baking rack and cool completely. Frost with cream cheese frosting and press coconut onto the tops and sides of cake. You can freeze this cake a few days ahead of time. Wrap in saran wrap and take out the day you need and then frost.

Cream Cheese Frosting (This is a ton – you will use probably about ¾ of it but you can’t half the recipe because you need more than half)

1 pound cream cheese
1 t. pure vanilla extract
¾ pound unsalted butter at room temperature
½ t. pure almond extract
1 ½ pound powder sugar

In the bowl of an electric mixer fitted with the paddle attachment, blend together the cream cheese, butter and vanilla and almond extract. Add the powder sugar and mix until smooth.

Thursday, February 21, 2008

Asian Salmon with Oven Roasted Sweet Potatoes

My sister in law shared this recipe, and I just tried it the other night! It was super yummy!

1 & 3/4 lb. fresh or frozen salmon fillet, skinned (we used 4 Costco frozen fillets, they are so yummy)
2 lbs. sweet potatoes (4 medium)
1 T. cooking oil
2 T. toasted sesame oil
1/3 C. bottled teriyaki sauce
2 cloves garlic, minced
2 T. peach or apricot preserves
2 T. orange juice
2 t. fresh grated ginger
1 t. Dijon mustard
1/4 t. pepper
1/4 c. sliced green onion
1 T. toasted sesame seeds

Thaw fish. Rinse & pat dry with paper towels.

Preheat oven to 425. Peel sweet potatoes. Cut into 1 &1/2 inch chunks. In a large bowl combine with cooking oil and 1 T. sesame oil. Sprinkle lightly with salt and pepper. Toss to coat. Place in a large roasting pan. Roast, uncovered, for 15 minutes.

Meanwhile in a saucepan, stir together the remaining sesame oil, teriyaki sauce, garlic, preserves, o.j., ginger, mustard, and pepper. Bring to a boil; reduce heat. Simmer, uncovered, about 5 minutes or until slightly thickened, stirring occasionally. Reserve 1/4 C. sauce.

Push sweet potatoes to the edge of the roasting pan; place salmon fillets in center. Spoon remaining sauce over salmon and potatoes.

Roast uncovered for 20-25 minutes or until fish flakes easily. Drizzle with remaining sauce and sprinkle with sesame seeds and green onion. Let rest for 5 minutes before serving. Delicious!!

Stacy's Carnita's (Crock Pot)

There are no measurements with this recipe because it just depends on how many people you want to serve. But I will try to give you an idea of measurements for 4 servings

-Pork boneless country style spare ribs (2 lbs)
-orange juice (enough to cover most of the meat)
-juice of one fresh lime
-dash of soy sauce
-dash of Worchestershire
-1 t garlic salt
-1 t ground coriander

Plop in a crock pot and let it cook all day on low heat. You can then shred the meat and serve with warm tortillas or over rice
garnish with any or all that you like:
-sour cream
-warm tortillas

Zia Via's Chicken Linguine

This recipe came from my friend Brooke who's Grandma is Italian. It is great for families and comes together in a snap

12-16oz cooked linguine
1 lb chicken cooked,cubed or shredder
1/2 c chopped pecans
1 14 oz jar marinated artichoke hearts, chopped
1 small bunch asparagus spears cut into bite sized pieces
1/4 c finely grated Parmesan
1/4 c fresh basil or 1 T dry

1 c Bernstein's original Italian Dressing
1/4 olive oil
(you can play with these proportions to get the desired flavor you want)

cook linguine
cube chicken and add to pasta
mix in pecans, cheese, salt, pepper and basil
mix in artichokes and asparagus
mix in dressing
Toss and serve warm or cold

Creme Brulee French Toast

If you haven't tried making this yet, you must, it is a fun change and so yummy

1/2 c butter
1 c packed brown sugar
2 T corn syrup
1 loaf Texas toast (Granny bread works too)
5 eggs
1 1/2c half and half (you can use milk)
1/4 t salt
1 t vanilla

-melt butter, brown sugar and corn syrup over med heat til smooth
-Pour into jelly roll pan and spread to cover
-Place bread in single layer to cover pan
-Mix together eggs, salt, cream, and vanilla. Spoon over bread
-Cover and refrigerate overnight
-Bake uncovered at 350 for 30 minutes
You can serve with syrup, but they really don't need it.

Hillary's Marshmallow Brownies

These Brownie are one of my signature desserts. I consider the recipe my own since it is based on two separate recipes that I have brought together. They need to be made a day in advance to set up, but are so worth the wait. People who don't like things that are "too rich" or "too sweet" need not apply!

4oz unsweetened chocolate
1 c butter
4 large eggs
2 c sugar
1 c flour sifted

Preheat oven to 350. Melt chocolate and butter in microwave stirring every minute or so until melted. Add sugar, eggs and vanilla (make sure it's cooled enough to add the eggs) Add flour and stir to combine. Bake 20-25 min

Meanwhile make the frosting:
1/2 c butter very soft or melted
1/3 c milk
3 T cocoa
1 lb powdered sugar
1 t vanilla

With a couple minutes to go pour
1/2 bag mini marshmallows on top of brownie and place back in the oven long enough for brownies to puff/melt.

Promptly pour frosting over all and swirl with a knife until marbled and combined. Wait overnight and then cut and serve

Oreo Truffles- Recipes from my neighbor

1 pkg. Double Stuff Oreo

1 pkg. Cream cheese-soften

milk chocolate for dipping-melted

white chocolate -melted

food process oreo's until fine. Put in mixer and mix with softened cream cheese. Mix until it's a paste.

Form into shape, put on plate and freeze for 15 minutes. Reshape & re-freeze for 15 more minutes.

Dip in chocolate, let set and decorate with white chocolate. Enjoy! (my friend used white chocolate to make the truffles look like little footballs for a super bowl party.)

Granny B's Crispy Critters

These are rice crispy treat-ish but WAY better. They are a hit with everyone for Sunday dinner.

Bring to a bubbly boil

1 c sugar
1 c dark corn syrup
Remove from heat and add:
6 c Special K cereal
1 1/2 c peanut butter

Spread onto buttered cookie sheet

Melt in microwave or double boiler
6oz chocolate chips
6oz butterscotch chips
Pour melted chips over mixture
(We prefer all chocolate chips)
Cut and enjoy

Salt Lake Tortellini Salad

8 oz cheese filled tortellini
1 c broccoli Fleurette's
4 oz fresh grated Parmesan
1 (13 3/4oz) can quartered artichoke hearts
1 6 oz black olives, drained and halved
1 (15oz) can garbanzo beans drained and rinsed
1 (15oz) can kidney beans drained and rinsed
1/2 red onion, thinly sliced
1/4 pound dry salami, cut into thin strips
1 (16oz) bottle Bernstein's Cheese Garlic Dressing
1 pint cherry tomatoes
1 avocado sliced

Cook tortellini according to package directions. Drain well, rinse with cold water and place in large salad bowl. Add remaining ingredients, except avocado and tomatoes, and toss with the dressing. Marinate refrigerated several hours. Just before serving, stir in more dressing, as desired, and top with tomatoes and avocado.

Best "Shower" Salad

Spinach Chicken and Pasta Salad

16 oz bow tie pasta cooked al dente

1 c vegetable oil
2/3 c bottled teriyaki sauce
2/3 c white wine vinegar
6 T sugar
1/2 t salt
1/2 t pepper

1 1/2- 10 oz bags fresh spinach
1 6 oz bag craisins
3 (11oz) cans mandarin oranges, drained
2 (8oz) cans water chestnuts drained
1/2 c fresh parsley chopped
1 bunch green onions, chopped
1/4 c sesame seeds, toasted
6 oz honey roasted peanuts
2 c cooked chicken, cut into small pieces

Blend dressing ingredients together in blender or food processor. Mix dressing and cooked pasta and cooked chicken in medium bowl and marinate 2 hours. Combine rest of salad ingredients in large salad bowl, add pasta mixture and toss.

A few recipies from my neighbor

Fabulous Corn Bread

2 Jiffy Corn Bread Mix

1 Yellow Cake Mix

Prepare all according to package directions, then put in 2 - 8x8 pans and bake @ 350 for 25-30 minutes

Wednesday, February 20, 2008



1/2 chopped onion
1/2 chopped green pepper
3 stalks celery
one slice of ham (cubed)or spicy sausage (cut into slices)


2 minced garlic cloves
1 Tbls. parsley
1 can chicken stock
8 oz. can tomato sauce
2 shots Worcestershire sauce
1 tsp. thyme
1 bay leaf
1 tsp. Cajun spice

Bring to a boil. Add 3/4 cup rice. Simmer for 35 minutes. Add 1/4 cup bay shrimp and 1/2 lb. boiled and shredded chicken. Cook 5 minutes, or until heated through.

NOTE: I found my mom's original recipe for Jambalaya and it called for two stripes of bacon that you dice and cook and then saute your veggies in that. That sounds like a great addition to me! She probably didn't cook it that way much because we didn't have bacon on hand.

Raspberry Thumbprint Cookies

3 3/4 cups flour
1 1/3 cups butter, softened
3/4 cup sugar
1/4 cup orange juice
1 egg yolk

Shape rounded teaspoonfuls of dough into balls. Place 1 inch apart on cookie sheet. Press thumb into center of cookies, making deep indentations. Bake 8 to 10 minutes in 375-degree oven.

Remove from oven, and fill with raspberry preserves. Bake 5 more minutes. Immediately remove and cool cookies on racks.

Chocolate Kiss Cookies

2 2/3 cups flour
2 tsp. baking soda
1 tsp. salt
1 cup butter
2/3 cup creamy peanut butter
1 cup sugar
1 cup brown sugar
2 eggs
2 tsp. vanilla
5 dozen wrapped chocolate kisses

Preheat oven to 375 degrees. Sift flower with baking soda and salt. In a large bowl, beat butter and peanut butter. Add sugar and brown sugar and beat until light and fluffy. Add eggs and vanilla. Beat together then stir in flour mixture until well combined. Use spoon to shape into balls and roll in granulated sugar. Place 2 inches apart on un-greased cookie sheet. Bake for 8 minutes. Remove from oven. Press an unwrapped chocolate kiss on top of each cookie. Bake for two minutes longer. Remove cookies to wire rack. Let cool completely.

Caramel Layers

1 cup flour
1/4 tsp. salt
1/4 tsp. soda
1/2 cup brown sugar
3/4 cups oats
1/2 cup butter (softened)
24 caramels
2 Tbls. evaporated milk
2 Tbls. flour
1/2 cup chocolate chips

Combine softened butter, flour, brown sugar, soda, salt and oats. Mix with hands to form a crumbly mixture. Reserve 1-cup mixture and pat remaining mixture into an 8 x 8 pan. Bake at 350 degrees for 10 minutes. In a saucepan, melt unwrapped caramels, evaporated milk and flour. Melt on low heat until melted and combined. Pour over baked mixture. Sprinkle reserved mixture and chocolate chips over the top. Bake for another 10 minutes. Let cool completely.

Peanut Butter Bars

1 cup peanut butter
1 lb. powdered sugar
2 cubes butter (softened)
1 pkg. gram crackers (crushed)- one of the packages in the box
2 cups chocolate chips

Mix peanut butter, powdered sugar, and gram crackers. Pat into 9 x 13 inch pan. Sprinkle chocolate chips on top and place in oven for 10 minutes at 350 degrees. Spread chocolate chips with spatula and let cool.

White Chocolate Raspberry Slices

These are soooooooooooo good. I got this recipe for a friend, and have made them a number of times. YUMMY! Great for a cookie exchange!

1/2 cup (1/4 lb.) butter, at room temperature
1/4 cup sugar
1 teaspoon vanilla
1 1/4 cups all-purpose flour
1/4 cup raspberry jam
2 ounces white chocolate, chopped


1. In a large bowl, with an electric mixer on medium speed, beat butter, sugar, and vanilla until smooth. Stir or beat in flour until dough is no longer crumbly and starts to come together into a ball.

2. Divide dough into thirds. On a lightly floured surface, roll each portion into a 9-inch-long rope about 1 inch thick. Place ropes 3 inches apart on a buttered or cooking parchment-lined 12- by 15-inch baking sheet. Press your finger into dough to make 1/2-inch-wide indentations at 1-inch intervals along each rope. Spoon about 1/4 teaspoon jam into each indentation.

3. Bake ropes in a 350° oven until edges are lightly browned, 12 to 15 minutes. Let cool on baking sheet.

4. Place white chocolate in a zip-lock plastic bag, pushing to one corner; seal bag. Immerse corner of bag in a cup of hot water until chocolate is melted. Dry bag, then, with scissors, cut off the tip of the corner. Squeeze bag to drizzle white chocolate decoratively across ropes.

Chill until chocolate is firm to touch, about 1 hour, then cut each rope diagonally into 12 slices.

Melt Aways

2 cubes butter
1/3 cup powdered sugar
3/4 cup corn starch
1 cup flour

Cream together. Roll into small balls and place on cookie sheet. Press backside of teaspoon to make a hole for frosting. Bake at 350 degrees for 8 to 10 minutes.


3 oz. cream cheese
1 cup powdered sugar
1 tsp. vanilla

Ginger Creams

Cream together:

1 cup sugar
3/4 cup shortening
4 Tbls. molasses
1 egg

Then add:
1 tsp. cinnamon
2 tsp. soda
2 cups flour
1 tsp. cloves
1/2 tsp. salt

Mix together for 1 hour. Roll into small balls (like snicker doodles) and dip in sugar. Bake at 350 degrees for 10 minutes.

Quick Brownies

1 stick butter
2 Tbls. cocoa
1 cup sugar
1/2 cup flour
1/2 cup nuts
1/2 tsp. baking powder
1 tsp. vanilla
2 eggs
1 cup chocolate chips

Melt butter and chocolate together. Add sugar, eggs (slightly beaten) and vanilla. Mix well. Add flour and baking powder. Mix well, then add chocolate chips. Bake at 350 degrees for 30 to 40 minutes.

Caramel Corn

1/2 cube butter
1/2 box brown sugar
1/2 cup karo syrup
1/2 can sweetened condensed milk

Put in saucepan and mix together. Bring to a boil and cook for 5 minutes.

Apple Crisp

3 to 4 Apple (peeled and slice)
3/4 cup oats
3/4 cup brown sugar
1/2 cup flour
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 cup butter

Slice and peel apple into baking dish. Sprinkle mixture over top and bake at 350 degrees for 35 minutes. Serve with ice cream.

Cheese Potatoes

2 12 oz. pkgs. cubed hash browns (brown in butter)
1/2 cup chopped onions
1 cup grated cheese
1/4 cup butter
1 cup sour cream
1 can cream of mushroom soup

Brown onions, and hash browns in butter. Mix together sour cream, mushroom soup. Add soup mixture to browned hash browns and put in a 9 x 13 pan. Cover with grated cheese. Bake at 350 degrees for 20-30 minutes, until cheese melts, and it is warmed through.

Roast Chicken with Potatoes and Asparagus

I DIDN'T want to go to the store, and all I had was Chicken and asparagus. I begged my sister for a recipe and she came up dry. I went to my favorite website, and a recipe that was in my everyday food mag a few months ago came up. I remember thinking it sounded good. However, my husband doesn't like Asparagus, so I never really considered making it. It is like the ONLY thing he won't eat. But since he is out of town, I thought I would give it a try.

I did not have potatoes, so I just did a side of rice pilaf, and I did not have whole chicken pieces, so I just used chicken breasts. I thought it was fab, and the kids did too! I am sure it would have been even better if prepared like the recipe, but it was still great!

Roast Chicken with Potatoes and Asparagus

Tuesday, February 12, 2008

Mixed Berry Pie

I am ashamed. Pie is my husband’s FAVORITE thing to eat, and this is the only one I know how to make! But it is fabulous anyway!

6 cups mixed berries (go easy and cheap and buy the bag of mixed frozen berries from Costco)
1 cup sugar
1/2 cup flour
1 tsp. cinnamon
2 Tbs. butter on top of berries

Combine berries, sugar, flour, and cinnamon in a bowl and stir. Allow to sit for 10 minutes so that sugar and flour crystallizes on berries.

Pour mixture into pie crust and cut up butter on top of berries.

Cover with pie crust and brush with milk, and cinnamon sugar.


This is the easiest pie crust to make ever! And it is soooooo good.

1 cup oil
1/2 cup water
3 cups flour
1/2 tsp. salt
1/2 tsp. baking powder

Heat together oil and water and add remaining ingredients. Makes 3 single crusts.

Mom's Peach Cobbler

No other cobbler recipe even comes close to this one. I make it every year, as soon as peaches are in season!

Blanch 6 peaches in boiling water for 4 minutes. Rinse with cold water and remove skins, and pits. Slice and place in baking dish.


In a saucepan combine the following ingredients, and cook on medium heat until thick.

1/2 cup brown sugar
4 tsp. cornstarch
1/4 tsp. mace
1/4 tsp. nutmeg
1/2 cup water
1 Tbs. butter
1 Tbs. lemon juice


In a bowl, combine the following ingredients and dollop dough on top of sliced peaches and sauce in a round baking dish, or a 8 x 8 baking pan.

1 cup flour
2 Tbs. sugar
1 1/2 tsp. baking powder
1/4 cup butter
1 egg (slightly beaten)
1/4 cup milk

Bake at 400 degrees for 20 minutes.

Mom's Cashew Chicken

1 Tbs. corn starch
1 Tbs. Sherry
1 garlic clove
3 slices ginger root
1 Tbs. oil
1 tbs. soy sauce


1 Tbs. corn starch
1 Tbs. soy sauce
1 tsp. sugar
5/8 cup water from mushrooms
1 tsp. sesame oil

Stir Fry:

1 lb. chicken
1 yellow onion, sliced
3 celery stalks, sliced
3 shitake mushrooms, sliced
1/2 cups cashews
1 can of button mushrooms, or just mushrooms
Chinese pea pods (or just peas)

Marinade chicken for about 30 minutes. Stir fry chicken in a wok or dutch oven. Stir fry veggies separately. Combine both at the end along with cashews and cover with gravy. Cook until gravy had thickened.

Serve over rice.

Sesame Chicken

Susan Rauer gave me this recipe. She loves to recipe swap!

4 Tbs. melted butter
stir in 1/2 cup honey
1/4 cup Dijon mustard
1 tsp. salt
1 tsp. curry

Put six chicken breasts in a 9 x 13 pan. Put sauce on top. Sprinkle with sesame seeds. Bake at 350 degrees for 45 minutes.

Easy, and sooooooooo delicious. I serve with a side of flavored rice, and broccoli.

Cream of Broccoli Soup

This recipe is directly from K-lo's kitchen.

2 stalks broccoli
1/2 cup chopped onion
1/2 bag cubed hash browns
2 cups chicken stock

2 Tbs. butter
2 Tbs. flour
2 cups milk

Cut up broccoli and add hash browns, onions, broccoli and chicken stock to a large stockpot. Bring to a boil to cook broccoli. Make rue. Add rue to chicken stock mixture. Stir together. In a blender, blend large pieces of cooked broccoli until pureed. Return to pot. Serve.

White Lightning Chicken Chili

I got this recipe from Chelle, it is GREAT! So yummy. If you want to cool down the heat, do less jalapenos.

2 tsp. vegetable or canola oil (2 turns of the pan)
3 cups cooked chicken in bite sized piece
Salt and freshly ground black pepper
1 medium yellow onion, chopped
5 roasted garlic cloves (garlic in foil in oven @ 350 degrees for 15 minutes)
1/2 cup jalapeno pepper, seeded and finely chopped
2 tablespoons ground cumin
1 tablespoon ground coriander
4 cups chicken stock or broth
3 cans Great Northern beans, drained and rinsed
1 handful fresh cilantro, roughly chopped
1/4 cup lime juice
1 Tbs. cornstarch
1 Tbs. cold water

Shredded Monterey Jack or Pepper Jack cheese, chips, and avocado for garnish.

Heat a medium soup pot over medium-high heat with the vegetable oil. Saute onions. Add peppers, cook 4 to 5 minutes. Mash 1/2 of beans, and garlic. Add chicken, mashed beans, garlic, whole beans, chicken broth and seasonings. Combine water and cornstarch and add to chili. Cook for 5 more minutes.

Remove from the heat and add the cilantro and lime juice. Serve with fresh avocado.

Serve each bowl of chili with a little shredded Monterey Jack cheese, chips, and avocado for garnish.

Frog Eye Salad

My roommate Meredith would make this and eat it for days. My husband (then fiancé) decided it was his favorite thing on the PLANET, and now I make it for every Wynia family gathering.

1 cup sugar
3 Tbs. Flour
2 1/2 tsp. salt
1 3/4 cup pineapple juice
2 eggs beaten
1 Tbs. lemon juice
1 Tbs. oil
16 oz. Acini de Pepe
2 cans mandarin oranges
2 20 oz. cans crushed pineapple
9 oz. whipped topping
1 cup mini-marshmallows
1 cup coconut

Combine sugar, flour, 1/2 tsp. salt. Stir in pineapple juice and eggs. Cook over medium heat and stir until thickened. Add lemon juice-cool. Bring water, salt and oil to a boil. Add Acini and cook according to directions. Drain Acini and combine with custard; refrigerate overnight. Add remaining ingredients and serve.

Warm and Savory SOUP!

Stein Erickson's Lodge Turkey Chili
Hearty Logger's Chili
Awesome Vegetable Chili
Wonton Soup
Fish Stew
Creamy Artichoke Soup
White Lightning Chicken Chili
Cream of Broccoli Soup
Boston Clam Chowder
Lazy Man's Cioppino
Beef Stew

Incredible Spinach Salad

Tamra Searle made this salad once, and it tasted like CANDY! I loved it.

Mandarin Oranges
Red Onion
Candied Almonds

1 Tbs. Poppy seed Dressing (Brianna's)
1/2 cup oil
1/4 cup vinegar (rice wine)
1/4 cup sugar
1 tsp. salt
1/4 tsp. dry mustard
1/2 Tbs. grated onion

Melissa's Chinese Chicken Salad

I got this recipe from my friend Melissa Heaps. It is a great summertime, or baby shower salad!

1 head Napa cabbage (shredded or sliced very thin)
1 cup toasted almonds
1/4 cup toasted sesame seeds
1 bunch diced green onions
2 pkgs. coarsely crushed ramen noodles
2 cans white chicken (or shredded boiled chicken breasts)

Combine the following for dressing:

2 pkgs. Ramen seasoning (from the noodle packs)
4 Tbs. sugar
1/4 tsp. salt
6 Tbs. cider vinegar or rice vinegar
1/2 tsp. pepper
1 Tbs. soy sauce
1/4 cup oil
1/2 cup water

Combine and enjoy!

Monkey Bread

This recipe is from the cooking light mag. I got it from my sister-in-law, and they make it on General Conference Morning. It is a great tradition!

2 (1-pound) loaves frozen white bread dough
1 1/4 cups sugar, divided
1/4 cup packed brown sugar
1/4 cup low fat milk
1 Tbs. reduced-calorie stick margarine
1 3/4 tsp. ground cinnamon, divided
Cooking Spray

Thaw bread dough in refrigerator for 12 hours.

Combine 1 cup sugar, brown sugar, milk, margarine, and 1 1/4 tsp. cinnamon in a small saucepan. Bring to a boil; cook 1 minute. Remove sugar syrup from heat; let cool 10 minutes.

Combine 1/4 cup sugar and 1/2 tsp cinnamon in a shallow dish; stir well. Cut each loaf of dough into 24 equal portions. Roll each portion in sugar mixture; layer balls of dough in a 12-cup bundt pan coated with cooking spray. Pour sugar syrup over dough; cover and let rise in a warm place, free from drafts, 35 minutes or until double in bulk.

Pre-heat oven to 350 degrees.

Uncover, and bake at 350 degrees for 25 minutes or until lightly browned. Immediately loosen edges of break with a knife. Place a plate upside down on top of pan; invert onto plate. Remove pan; drizzle any remaining syrup over bread.

My Favorite Blueberry Muffins

I LOVE these Blueberry Muffins! They are my go to muffin!

Chicken Enchilada Casserole

Cooking Light Mag. I love this recipe. It is YUMMY! A little more sweet than spicy. It seems quite involved, but it comes together pretty quick.

1 1/4 lbs. skinned, boned, chicken breast
1 1/2 cups chopped onion
4 garlic cloves
1/2 cup beer (I use apple juice)
1/4 to 1/2 tsp. ground red pepper
1 can whole tomatoes drained and chopped
1/2 cup thinly sliced green onions, divided
1 can sliced ripe olives, drained
2 cans chopped green chilies, drained
5 Tbs. all purpose flour
1/2 tsp. salt
1/2 tsp. ground cumin
1/4 tsp. ground coriander
2 cups low fat milk
2 large egg whites, lightly beaten
3/4 cup shredded sharp cheddar cheese
3/4 cup shredded Monterey jack cheese
5 corn tortillas cut in half
1/2 cup fat free sour cream
1/2 cup bottled salsa

Pre-heat oven to 350 degrees
Coat a large nonstick skillet with cooking spray; place over medium heat until hot. Add chicken; cook 6 minutes on each side or until done. Remove chicken from pan; cool. Shred chicken with 2 forks.

Recoat pan with cooking spray; place over medium heat. Add chopped onion and garlic; sauté 5 minutes or until tender. Add shredded chicken, beer, red pepper, and tomatoes; cook 10 minutes or until liquid almost evaporates. Remove from heat. Reserve 1 Tbs. green onions and 1 Tbs. olives for garnish. Stir remaining green onions, remaining olives, and chiles into chicken mixture; set aside.

Combine flour, salt, cumin, and coriander in a medium saucepan. Gradually add milk, stirring with a whisk until blended. Place over medium heat; cook 7 minutes or until thick, stirring constantly. Gradually add hot milk mixture to egg whites, stirring constantly with a whisk.

Spread 1/2 cup white sauce in bottom of a 2 1/2-quart round casserole dish or soufflé dish coated with cooking spray. Arrange 4 tortilla halves over sauce; top with 2 cups chicken mixture, 1/2 cup white sauce, and 1/2 cup cheese mixture. Repeat layers twice, ending with sauce.

Bake uncovered at 350 degrees for 30-40 minutes or until hot. Sprinkle with remaining cheese mixture, reserved green onions, and olives. Bake 5 more minutes. Top each serving with 1 Tbs. sour cream, and 1 Tbs. salsa.

Malaysian Chicken Pizza

I made this dish a TON our first few years of marriage. It tastes JUST like Thai Chicken pizza from CPK. Enjoy! Cooking Light Cookbook!

1/4 cup packed brown sugar
3/4 cup rice wine vinegar
1/4 cup soy sauce
3 Tbs. chunky peanut butter
1 Tbs. peeled minced ginger
1/2 to 3/4 tsp crushed red pepper
4 garlic cloves, minced
Cooking spray
1/2 lb. skinned, boned chicken breast cut into bite sized pieces
1/2 cup (2 oz.) shredded reduced fat Swiss cheese
1/4 cup (1 oz.) pre-shredded part skim mozzarella cheese
1 (12-inch) Basic Pizza Crust
1/4 cup chopped green onions

Pre heat oven to 450 degrees

Combine first 8 ingredients in bowl; stir well with whisk.
Coat a large nonstick skillet with cooking spray; place over medium heat until hot. Add chicken; sauté 2 minutes. Remove from pan.
Pour vinegar mixture into pan; Cook 5 minutes or until slightly thick. Return chicken to pan, and cook 1 minute or until chicken is done. (Mixture will be consistency of thick syrup.)
Sprinkle cheese over prepared crust, leaving a 1/2 inch boarder, and top with chicken mixture. Bake at 450 degrees to 12 minutes to 15 minutes. Sprinkle with green onions and grated carrot if desired.

Oven-fried Chicken Fingers with Honey-Mustard Dipping Sauce

My kids LOVE this dinner, even my husband does too! I steam some broccoli, and serve it along as a side. I love to dip the broccoli in the honey-mustard sauce as well! Cooking Light Cookbook.


1/4 cup honey
1/4 cup spicy brown mustard

1 1/2 pounds chicken breast tenders (about 16 pieces)
1/2 cup low-fat or nonfat buttermilk
1/2 cup coarsely crushed cornflakes
1/4 cup seasoned breadcrumbs
1 Tbs. instant minced onions
1 tsp. paprika
1/4 tsp. dried thyme
1/4 tsp. black pepper
1 Tbs. vegetable oil

Preheat oven to 400 degrees

To prepare chicken, combine chicken and buttermilk in shallow dish; cover and chill 15 minutes. Drain chicken, discarding liquid.

Combine cornflakes and next 5 ingredients in a large zip-lock plastic bag; add 4 chicken pieces to bag. Seal and shake to coat. Repeat procedure with remaining chicken. Spread oil evenly in a jelly roll pan, and arrange chicken in a single layer in pan. Bake at 400 degrees for 4 minutes on each side or until done.

Stacy's Corn and Bean Salsa

5-6 Roma tomatoes diced
4-5 Avocados diced
1 white onion chopped
1 Tbs. garlic
1 bunch cilantro chopped
1 bag frozen corn
1 can black eyed peas
1 bottle Italian dressing

Combine and serve!

Monday, February 11, 2008

Pretzel Crusted Chicken

This is a recipe that Rachel Ray had on her show, I changed it up by baking the chicken instead of frying in a pan. I just cooked it at 375 for about 35 minutes. The result was tasty and healthier. Also I created my own honey mustard sauce instead of her cheddar mustard sauce, it was much simpler to make with just equal parts honey and dijon and it was delish!

Pretzel Crusted Chicken Breasts with a Cheddar-Mustard Sauce

4 medium plastic food storage bags
4 small whole boneless, skinless chicken breasts
1 5-ounce bage of salted pretzels, any shape
1 tablespoon fresh thyme leaves, chopped (you can use dryed 1-2 t)
Freshly ground black pepper
2 Eggs
Vegetable oil, for frying
2 tablespoons all-purpose flour
2 cups milk
2 cups grated sharp yellow Cheddar cheese
1 cup grated extra sharp white Cheddar cheese
2 heaping tablespoons spicy brown mustard
Coarse salt
1/4 cup fresh flat-leaf parsley leaves, chopped
1/4 small yellow onion, finely chopped
1 large sour dill pickle, finely chopped
1 lemon, cut into wedges


Sprinkle a little water into the food storage baggies. Place one chicken breast in each bag and seal it up, pushing out the excess air. Use a mallet or the bottom of a heavy pot or pan and pound each breast until flat, just shy of busting out of the bag. Repeat with the other 3 chicken breasts.

Place the pretzels in a food processor or blender and grind until fine. Transfer the ground pretzels to a shallow dish and add the thyme and some pepper. Crack and beat 2 eggs in a second shallow dish with a splash of water. Working with 1 pounded chicken breast at a time, coat the breast in the ground pretzels, then in the eggs, then in the pretzels again. Preheat a large skillet with 1/4 inch of vegetable oil; add the pretzel-coated chicken breasts to the hot oil. Cook in a single layer, in 2 batches if necessary, about 3 or 4 minutes on each side, until cutlets' juices run clear and the breading is evenly browned.

While the chicken is frying, in a medium sauce pot over medium heat, melt the butter and add the flour to it. Cook for 1 minute, then whisk in the milk. When the milk comes to a bubble, stir in the cheeses and mustard with a wooden spoon. Season with a little salt and pepper and remove the cheese sauce from the heat.

Transfer the fried pretzel-crusted chicken breasts to the serving plates, drizzle with the cheddar-mustard sauce, and then sprinkle with a little parsley, finely chopped onions, and the finely chopped pickles. Serve immediately, with lemon wedges alongside.

Makes 4 servings

Healthier Chocolate Chip Cookies..better than original

These cookies are reduced in fat and sugar, and they have omega-3 fatty acids to make you smart. What more could you want in a cookie. Oh has that too.
Ok so I LOVE my treats, and rarely do I skimp on the good stuff just in the name of health. If I am going to have a treat, it's going to be good! Well just for fun one night I starting playing around with my fav chocolate chip cookie recipe, and the result was healthier, and dare I say tastier?? than it's original counterpart.

3/4 c softened butter
3/4 c ground flax meal
1/4 c +2 T Splenda baking blend white sugar (You can use 3/4 white sugar if you don't have spenda)
3/4 c brown sugar

cream above ingredients together
then add

2 eggs
1 t vanilla

mix until smooth

then add

1 c white flour
1 1/4 c whole wheat flour
1 t baking soda
1 t salt

mix well... dough should be stiff and thick. Your beaters should be struggling, if they are not, add 1/4 c more white flour.
stir in

1 bag semi sweet choc chips

place on ungreased cookie sheet and bake at 375 degrees for 8-9 minutes. If they are brown on the bottom, you cooked them too long. Remove from sheet as soon as they can be handled and let cool on wire rack.

Trust me these are GOOD!

Sunday, February 10, 2008


Brussel Sprouts For People who Hate Brussel Sprouts
Cheese Potatoes
Buttermilk Mashed Potatoes
Lori's Mexican Rice
Sweet Potato French Fries

Calling all Crumb topping lovers..this is for you!

This is pretty much the best crumb cake I've ever made. It's crumb topping is as thick as the cake and it is amazing! We started a new tradition this year that this would be our families new Christmas Morning Crumb Cake! Hope you enjoy as much as I do.

New Jersey Crumb Cake
Recipe #3364539 ratings
This tastes EXACTLY like Entenmanns crumb cake!
8 servings 40 min 10 min prep

1/2 cup margarine or butter
1 cup sugar
2 large eggs
3/4 cup milk
2 cups flour
2 teaspoons baking powder
1 teaspoon vanilla
1/2 cup margarine or butter
1 cup sugar
2 cups biscuit mix
2 teaspoons cinnamon
1/4-1/2 cup powdered sugar

Cream butter and sugar.
Beat eggs and milk; mix with butter.
In another bowl, mix flour and baking powder, then add to butter mixture.
Stir in vanilla.
Pour batter into a greased 9 x 13 pan.
For crumb topping: Cut butter into sugar, biscuit mix, and cinnamon.
Sprinkle over batter in pan.
Bake at 350° for 30 minutes or until done.
Top with the 1/4 - 1/2 C powdered sugar when cool.

Brussel Sprouts for people who hate brussel sprouts

I made these for Ellie and Trev (both claim to not like brussel sprouts) and they gobbled them up like candy!

Wash and chop brussel sprouts into 1/4 inch slices (they will fall apart a little). Spread on a cookie sheet and pour evoo and salt and pepper to taste. Place in 375 degree oven for about 15 minutes. Flip and cook 10-15 min more until cruchy and golden brown. Then squeeze juice from 1/2 lemon and balsamic vinegar over top. Toss and serve immediately. YUM!

Sour Cream Blueberry Coffee Cake

I like to make this recipe and then freeze individual portions to heat and eat on weekday mornings when you just want something sweet. It's so good, and really pretty easy to make!

1/2 C sugar
1 t cinnamon
1/4 C butter
1/2 C pecans (optional)

2 c flour
1 t baking powder
1 t baking soda
dash of salt
1/2 c butter
2 eggs
1 c sugar
1 c sour cream
1 t vanilla
2 c fresh or frozen blueberries (if frozen rinse first)

Combine sugar and cinnamon in small bowl. Cut in butter until mixture is crumbly. Add nuts if desired. Refridgerate topping for 30 min. Mix together flour, baking powder, soda, and salt. Set aside. Beat butter and sugar in large bowl. Add eggs, sour cream and vanilla. Mix well. Add dry ingredients and mix well. Fold in blueberries. Pour into greased 9X13 and sprinkle toppin mixture over batter. Bake at 350 degrees for 40-45 minutes.
Paula Deen's Eclair Cake

This recipe is amazing for when you are having company come, or just for your family. Everyone will love it and it's soooo easy!
Yummiest Creamy Artichoke Soup

Saturday, February 9, 2008

Mississippi Mud Cake

Another Cooking Light recipe! I use this one a lot!

1-cup sugar
1/3-cup stick butter, softened
3 large eggs
1-cup all-purpose flour
1/3 cup unsweetened cocoa
1/2 tsp. baking powder
1/4 tsp. salt
1/2 cup chopped pecans
1 tsp. vanilla extract
Cooking spray
3 1/4 cup miniature marshmallows
Chocolate Glaze

Preheat oven to 325 degrees

Beat sugar and margarine at medium speed of a mixer until well blended (about 5 minutes). Add eggs, 1 at a time, beating well after each addition.

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, cocoa, baking powder, and salt in a bowl stirring well with a whisk. Add to sugar mixture, beating a low speed until blended. Stir in pecans and vanilla.

Pour batter into a 9 x 13 pan coated with cooking spray. Bake at 325 for 16 minutes or just until set (do not bake until wooden pick tests clean, or cake will be over baked). Remove cake from oven; top with marshmallows. Bake 2 minutes or until marshmallows are soft. Remove from oven; immediately drizzle with warm Chocolate Glaze. Cool on wire rack.

Chocolate Glaze

2 cups powdered sugar
6 Tbls. unsweetened cocoa
1/4 cup fat-free milk
2 Tbls. stick butter
1 tsp. vanilla extract

Combine sugar and cocoa in a medium bowl. Combine with milk and butter in a 1 cup glass measure. Microwave on HIGH 1 minute. Add milk mixture and vanilla to sugar mixture, stirring with a wire whisk until blended.

Creamy Coconut-Topped Chocolate Cake

This is from my cooking light recipe book, and this coconut topping is to die for! I would drizzle over ice cream, cake or ANYTHING! YUM!

1 1/4 cups water
3/4-cup egg substitute or 4 large egg whites
2 Tbls. vegetable oil
1 (18.25 oz.) package chocolate cake mix with pudding
Cooking spray
Coconut Filling
Chocolate Frosting

Preheat oven to 350 degrees.

Beat first 4 ingredients in a large bowl at low speed of a mixer until moist. Beat mixture at medium speed 2 minutes; pour into a 9 x 13 inch baking pan coated with cooking spray. Bake at 350 degrees for 30 minutes or until a wooden pick inserted in center comes out clean. Cool completely in a pan on a wire rack.

Spread warm coconut filling evenly over cake; cool.

Spread Chocolate Frosting gently over Coconut filling. Cool until set. Store cake loosely covered in refrigerator.

Coconut Filling

1/2-cup fat-free milk
1/2-cup sugar
9 large marshmallows
2 cups flaked sweetened coconut
1/2 tsp. cornstarch

Combine 1/2 cup milk, sugar and marshmallows in a medium saucepan; cook over medium heat 5 minutes or until marshmallows are melted. Stir in coconut and cornstarch; bring to a boil. Cook 1 minute, stirring constantly.

Chocolate Frosting

1 Tbls. Butter
1/4 cup granulated sugar
3 Tbls. fat-free milk
1 ounce unsweetened chocolate chopped
1 3/4 cups powdered sugar
1 tsp. vanilla extract

Melt butter in a small, heavy saucepan over low heat. Add granulated sugar, milk, and chocolate; cook 3 minutes or until chocolate is melted. Remove from heat, and cool. Stir in powdered sugar and vanilla.

Thursday, February 7, 2008

From the Sea

Aunt Julie's Famous Salmon Steak Kyoto
Scallops Florentine
Farfalle with Smoked Salmon
Asian Salmon with Oven Roasted Sweet Potatoes
Lazy Man's Cioppino
Crunchy Fish Sticks

Pasta and Vegetarian Dishes

Acorn Squash Lasagna
Chicken Tenders Parmesan with Penne
Farfalle with Smoked Salmon and Cream Cheese (Omit the Kapers!)
Fettuccine with Spinach Pesto
Broccoli Calzones
Whole Wheat Spaghetti with Turkey Meatballs
Home Made Mac and Cheese
Scallops Florentine
Thai Peanut Sauce with Chicken and Noodles
Healthy Colorful Frittata
Zia Via's Chicken Linguine
Vegetarian Mexican Style Lasagna
Awesome Vegetable Chili
Bean and Cheese Burritos
Alpine Pasta

Beef Recipes

Asian Beef Kabobs
My Favorite Meat Loaf
Paula Deen's BBQ Meatloaf
Guy Fieri's Tangerine Beef
Orange Beef Stir Fry
PF Changs' Mongolian Beef
Mom's Stuffed Bell Peppers
Rolled Flank Steak
Minnesota Cabbage Rolls
Lori's Beef Stroganoff

Pork Dishes

Asian Pork Tenderloin
Pork Tenderloin with Roasted Apples
Chelle's BBQ Pork
Cashew Sweet and Sour Pork
Pot Stickers
Moo Shu Pork
Karen's Pulled Pork Sandwiches
Stacy's Pork Carnitas
Pork Chops and Rice
Lori's Carnitas


Hillary's BBQ Chicken and Grape Salad
Guy Fieri's Asain Slaw Salad
Chicken Club Salad
Turkey-Meatball Salad with Roasted Peppers and Parmesan
Chopped Salad with Spicy Pork and Buttermilk Dressing****
Incredible Spinach Salad
Melissa's Chinese Chicken Salad
Frog Eye Salad
Salt Lake Tortellini Salad
Best "Shower" Salad
Taco Salad Burton Style

The Best Part of Waking Up!

This is not a complete list of recipes! These are recipes that are linked from my other blog before I started the food blog!

For additional recipes, please click on the "labels" that you are interested in, or use the search at the top left of the blog. THANK YOU!

Home Made Syrup
Pumpkin Pie Waffles
Spiced Apple Waffles
Lemon Poppyseed Pancakes
Adirondack Flapjacks
Breakfast Sandwich
Yogurt with Strawberries and Honey
Sour Cream Blueberry Coffee Cake
Dutch Pancakes
Best Crumb Cake Ever!
My Favorite Blueberry Muffins
Creme Brulee French Toast
East Buttermilk Pancakes
Leige Sugared Waffles


Granny B's Super Easy Banana Bread
Peter's Popovers
K-lo's Corn Bread
Easy Corn Bread (Hillary's Neighbor)
Kristyn's Pumpkin Muffins
Pita Pocket Bread
Aunt Judith Rolls
Aunt Rita Rolls
Pizza Dough
No-Knead Dinner Rolls
Monkey Bread
Dad's Whole Wheat Bread

Appetizers and Entertaining

This is not a complete list of recipes! These are recipes that are linked from my other blog before I started the food blog!

For additional recipes, please click on the "labels" that you are interested in, or use the search at the top left of the blog. THANK YOU!

Stacy's Cozy Mels Guac
Artichoke Dip
Spinach and Artichoke Dip
Lori's Killer Salsa
Lori's Salsa (Adjusted)
Guy Fieri's Stuffed Tempura Avacados

Lettuce Wraps
Pot Stickers
Prosciutto, Lettuce and Tomato Sandwich
Tzatziki Sauce
Pizza Tomato Sauce
Paula Deen's Cheese Ball
Mini BBQ Meatball Sliders
Stacy's Corn and Bean Salsa
Asian Lettuce Wraps

Cookies and Yum

Brownie Waffles
Quick Brownies
Boyer's Carmel Brownies
Mississippi Mud Cake
Hillary's Marshmallow Brownies

Caramel Layers
Granny B's Crispy Critters
Ooey Gooey Peanut Butter Bars
Peanut Butter Bars
Butterscotch Bark
Butterscotch Sauce Part Deaux
Butterscotch Bananna Splits

Paula Deen's Gooey Pumpkin Butter Cake
Gooey Pumpkin Butter Cake LIGHT!
Frozen Pumpkin Bombe

Magnolia Bakery Vanilla Cake with Butter Cream Frosting
Chocolate Cupcakes
Hillary's Black and White Cupcakes
Ultimate Chocolate Cake
Texas Sheet Cake
Creamy Coconut Topped Chocolate Cake
Coconut Cake
Paula Deen's Eclair Cake
Oreo Truffles

Home Made Oreos
Sugar Cookies
Ginger Creams
Melt Aways
Yummy No Bakes
Healthier Chocolate Chip Cookies
Chocolate Kiss Cookies
White Chocolate Raspberry Slices
Raspberry Thumbprint Cookies

Mom's Peach Cobbler
Mixed Berry Pie
Lazy Day Lemon Chiffon Pie
Lemon Fluff
Lemon Bars
Apple Crisp
Poached Pears with Cream Sauce
Berry Good Pavlova

Caramel Corn
Andrea's Popcorn


Hillary's Original Chicken Pillows
Easy Raspberry Chicken
Coq au Vin (I use regular old cooking wine, and no Congnac :)
Chicken Ham and Cheese Roll Ups
Lighter Chicken Pot Pie
Jean's Chicken Curry
Light Turkey Meatballs
Trattoria Mollie's Meatballs SO GOOD! From the Oprah Website. I don't have a deep fryer, so I just pan fry!
Chicken Divan (K-lo Style)
Chicken Divan-Red and White Cookbook
Mom's Chicken and Brocolli
Chicken and Artichoke Casserole
Thai Peanut Sauce with Chicken and Noodles
Chicken Tenders Parmesan with Penne
Chicken Enchilada Casserole
Lori's Chicken Enchilada
Malaysian Chicken Pizza
Oven-Fried Chicken Fingers with Honey Mustard Sauce
Pretzel Crusted Chicken
Sesame Chicken
Mom's Cashew Chicken
Roast Chicken with Potatoes and Asparagus
Zia Via's Chicken Linguine
Yogurt-Basil Chicken Kabobs
Healthy Sloppy Joes
Oprah's Favorite Turkey Burger
Asian Lettuce Wraps

Hillary’s ORIGINAL Recipe Chicken Pillows

Trevor’s favorite meal as a kid was “chicken pillows”. I have tried to recreate this meal using only his description and the result was this original recipe, it’s super easy to make and I think kids would really like it, hope you enjoy it!

4 oz light cream cheese
13 oz canned cooked chicken (or 2 cooked small chicken breasts)
1 T toasted sesame seeds
1 T dried parsley
½ of a white onion finely chopped(optional)
1 c frozen peas and carrots
½ c frozen corn
3/4 can reduced fat cream of chicken soup
1 package refrigerated crescent rolls
Salt and Pepper to taste

Preheat oven to 350*
(Optional: you want you can saute’ the onion and sesame seeds for a few minutes just to loose that crunch and give them more flavor)
Thaw frozen veggies in a bowl of hot water for a few minutes…then…
In a medium bowl combine all ingredients except the rolls….duh!

Once combined, take the little crescent triangles and gently pull and stretch them so they get a little bigger, then, place a big spoonful of the mixture in the center and fold corners overlapping like flower petals to make a cute little pillow! Place on greased cookie sheet.

Look at the instructions for baking the rolls on the side of the box, increase that cooking time by about 5-7 minutes or until golden brown…enjoy!

Healthy Colorful Frittata

This is a great dish to throw in any veggies that you like, it’s healthy, filling, and delicious!

1 c broccoli florets
¾ c sliced fresh mushroom
2 chopped green onions
½ c chopped tomatoes
2 handfuls of spinach leaves
1 T butter
1 c cubed cooked ham
8 eggs
¼ c water
¼ c Dijon Mustard
½ t Italian seasoning
¼ t garlic salt
1 ½ c (6 oz) shredded cheddar cheese
OR you can do half cheddar and half gueyier

Saute veggies (except spinach and tomatoes) in butter until tender. Add ham, and heat through. Remove from heat and keep warm. In a mixing bowl, beat eggs, water, mustard, Italian seasoning, and garlic salt until foamy. Stir in cheese, and ham and veggie mixture. Pour into a greased shallow 1 ½ quart baking dish. Bake @ 375 for 22-27 minutes or until a knife inserted in the center comes out clean.

Yummy No Bakes

2 c sugar
½ c milk
1 stick butter
4 T cocoa

Mix the previous ingredients in a saucepan on med-hi heat until boiling. Then let boil 1 and ½ minutes.

Then stir in ½ c peanut butter
3 c oats
1 t vanilla

Stir rapidly for about two minutes. Spoon dollops onto wax paper to cool or heat right away!

EASY Raspberry Chicken

2-3 boneless, skinless chicken breasts
½ t salt
¼ t pepper
1 T olive oil
½ c white onion
½ c SEEDLESS raspberry jam
2 T red vinegar
2 T soy sauce
1 t minced ginger
½ t crushed rosemary

Sauté onion and chicken in olive oil until done, in a small mixing bowl mix other ingredients. Pour mixture over chicken when cooked. Heat through 2 minutes. Serve over sticky rice. Hint: double the sauce if you like extra sauce to pour over your rice…it’s like candy!

Hillary’s BBQ Chicken and Grape Salad

When I was little I hated chicken and grape casserole, but I love this light summer dish!

1 t onion powder
1 t paprika
1 t chili powder
¾ t salt (divided)
1 lb skinless chicken breast (cooked)
1 1/2 c seedless purple grapes
2/3 c celery (chopped)
½ c chopped red onion
¼ c low fat mayo
1 T+ red wine vinegar
1 T orange juice
¼ c chopped walnuts (toasted or candied)

Cook chicken breast. Then shred it or cut into small pieces. Then mix all spices, OJ, vinegar, and mayo in a medium bowl. Add celery, onion, cut chicken, walnuts, and grapes. Mix well and enjoy!

Aunt Julies Famous Salmon Steak Kyoto

This is a regular favorite at the Burton household, it’s a little more work that just salt and pepper on your salmon, but trust me, it’s worth it!

4 Salmon steaks (2lbs)
1/3 c soy sauce
¼ c orange juice
2 T cooking oil
2T tomato sauce
1 t lemon juice
½ t prepared mustard
1 T prepared green onion and top minced
1 clove garlic
½ t minced ginger root

For marinade, combine all ingred. And pour mixture over salmon in a shallow, glass baking dish. Refrigerate, covered 30-60 minutes. Drain salmon and reserve marinade.

Place salmon in center of lightly greased cooking grate. Cook on moderate heat until fish is tender and flakes with a fork 10-20 minutes. Turn salmon once and brush with marinade halfway through cooking time. YUMMY!

Granny B's Super Easy Banana Bread

Granny B’s Super Easy Banana Bread

2c sugar
1c shortening
2c ripe mashed banana’s (4-6)
4 eggs well beaten
2 ½ c flour
1t salt
2t baking soda

Crumble Topping:
½ c flour
½ c brown sugar
½ t cinnamon
3 T butter

Grease 2 bread pans with cooking spray. Preheat oven to 350. Cream sugar and shortening. Add bananas and eggs, then add dry ingredients. (You can sift dry ingredients 3 times, but you don’t have to! Do not over mix. Pour ½ the batter into each bread pan. Sprinkle with crumble topping. Bake 45-50 minutes.

Andrea's Popcorn

Andrea's Popcorn

1 cube butter
1 1/3 c sugar
1/2 c light corn syrup
2-3 t vanilla
1 c whole almods
1 c pecans
1/2 c unpopped popcorn

cook all but nuts and popcorn in saucepan until it reaches 228-232 degrees. mix with pocorn and nuts. Drizzle with a generous amount of white and milk chocolate!

Asian Pork Tenderloin

Asian Pork Tenderloin

1/3 cup lite soy sauce
1/4 cup sesame oil
1/3 cup packed light brown sugar
2 tablespoons Worcestershire sauce
2 tablespoons lemon juice
4 garlic cloves, crushed
1 tablespoon dry mustard
1 1/2 teaspoons pepper
1 1/2 to 2 pounds pork tenderloin

Chelle's BBQ Pork

BBQ Pork

2 1/2 pounds pork tenderloins
3/4 cup soy sauce
1/2 cup bourbon
1/4 cup Worcestershire sauce
1/4 cup water
1/4 cup canola oil
4 garlic cloves, minced
3 tablespoons brown sugar
2 tablespoons ground black pepper
1 teaspoon white pepper
1/2 teaspoon ground ginger
1 teaspoon salt

Garnish: fresh parsley sprigs

Brownie Waffles

6 oz. pkg. chocolate chips
1-cup milk
1/2 cube butter
2 egg yolks
1/3-cup sugar
1 1/2 cups flour
1/2 tsp. baking powder
1/4 tsp. salt
1/4-cup nuts
2 egg whites

Heat chocolate chips, milk and butter. Mix egg yolks and beat until thick and gradually beat into sugar. Add chocolate chip mixture. Add flour, powder and salt. Mix well. In another bowl beat egg whites until stiff. Fold into mixture and cook in waffle maker. Top with frosting or ice cream. *Best in a traditional waffle maker. Not Belgian.

K-lo's Corn Bread

1/4-cup butter
3/4-cup sugar
2 eggs slightly beaten
1/4 cup yellow corn meal
3 cups Bisquick
2 tsp. baking powder
1-cup milk

Mix together, butter pan and bake at 350 degrees for 30 minutes, or until toothpick comes out clean.

Peter's Popovers

1/2-cup flour
1/4 tsp. salt
1/2-cup milk
1 egg

Preheat oven to 425 degrees. Beat ingredients together with rotary beater just until smooth. Over beating reduces volume. Pour into well-greased deep muffin cups. 3/4 full. Bake for 40 minutes. Serve warm.

Dutch Pancakes

3 eggs
3/4-cup milk
3/4-cup flour
1/4-cup butter

Melt butter in 3-quart dutch oven. Mix in blender 3 eggs, then milk, then flour. Pour into hot melted butter. Bake at 375 degrees for 20 minutes.

Kristyn's Pumpkin Muffins

Mix 1 1/2 cups oil with 2 2/3 cup sugar
Add 4 eggs
3 1/3 cups flour
2 tsp. baking soda
1/2 tsp. baking powder
1 1/2 tsp. salt
2 tsp. cinnamon
2 cups pumpkin (one small can)
12 oz. chocolate chips

Bake at 350 degrees in a muffin tin for 25 to 30 minutes.

1 box powdered sugar
1 tsp. vanilla
8 oz. pkg. cream cheese
1/2-cup butter

Home Made Syrup (Stricklands)

1 1/2 cups buttermilk
2 cubes butter
2 cups sugar
1 tsp. soda
2 tbs. light caro syrup

Use a tall pan as this recipe tends to boil up. Bring to a boil for 5 minutes, and then add 2 tsp. vanilla.

Pita Pocket Bread

Pita Pocket Bread

Stacy's Cozy Mel's Guacamole

2 avocados
1/4 orange juice
1/4 lime juice
diced garlic
diced onion
diced tomato
cilantro chopped
serrano peppers chopped

Artichoke Dip

1-cup mayo
1 cans artichoke hearts (drained)
1 box spinach (frozen-thawed and drained)
1-cup Parmesan cheese
2 cloves garlic minced

Combine all ingredients. Heat oven to 350 degrees. Bake for 15 to 20 minutes.

Lori's Killer Salsa

2 32 oz. Cans of Stewed Tomatoes
2 bunches of scallions-chopped
2 jalapenos-seeds discarded and chopped
2 cloves garlic-minced
1 bunch cilantro- chopped
4 tbs. lemon juice
1 tbs. pepper
2 tbs. Mrs. Dash
1 tbs. onion salt
1 tbs. salt

Combine and blend until pureed. All ingredients can be adjusted to taste. Canned jalapenos may be used. If you want salsa chunkier, reserve one can of the stewed tomatoes, and add them back after you blend.

Welcome to the Stewart Family Food Blog!


The Stewarts are a family of 5 girls, who all LOVE to cook. We had a great mom, who cooked lots of different phenomenal food. We have incredible recipes that we all share with each other, and we all get asked to share our recipes with others as well! This ability is found throughout our family tree, and I have given an invitation for some cousins to participate with us as well.. Hey! It's genetic! So why not share? Here is our opportunity to share with you our favorites. (This way, we don't have to keep writing them down!)

We hope you enjoy our family favorite recipes!

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