Tuesday, December 14, 2010

Crock Pot Chicken

 I like to serve this when I am having people over because it is easy and tastes delicious. I got this recipe from Lisa Morris.

3 Chicken Breasts, thawed
1 Can Cream of Chicken
1 16 oz Tub of Sour Cream
2 Packets Dry Italian Dressing
Peas, optional
Rice or Noodles

  1. In a crock pot put chicken, cream of chicken, sour cream and Italian dressing
  2. Cook on high for 3 hours. If you would like peas add them in the last hour of cooking
  3. Once done cut up chicken into bite size pieces
  4. While chicken is cooking, cook rice or noodles
  5. Serve over rice or noodles. 
  6. I usually serve it with cheese toast

Gooey Chex Mix

I believe this recipe was on the Chex box at one time but I got it from Jenny Hansen. It is very good and very addicting.

1 Lg Box Corn Chex
1 Lg Box Rice Chex
1 C Roasted Salted Sunflower Seeds
2 1/2 Cubes Butter
1 1/2 C Sugar
1 1/2 C Karo Syrup
1 T Vanilla

  1. Combine Chex and nuts in a very very large bowl or 2 very large bowls
  2. In a pot add butter, sugar, and Karo syrup
  3. Bring to a boil stirring continuously on med-high heat
  4. Boil for 2 1/2 minutes
  5. Remove from heat and add vanilla
  6. Pour sugar mixture over chex and stir until all chex are covered
  7. Keep covered in an air tight container.

Thursday, December 9, 2010

Donuts or Doughnuts? Who cares when they taste this good!

This isn't so much a recipe as directions, it came to you from Ricky Allman and Rachel Cochran.

1 Pkg Pillsbury Biscuit Dough (or whatever brand you want)
Cinnamon and Sugar,
Nutella and Peanut Butter mixed together

  1. I tried the butter flavored and regular biscuit dough and I liked the butter flavored better.
  2. Rip your biscuit in half and poke a hole in it
  3. Fry your dough, when it is LIGHT brown turn it over. It will take about 3-5 minutes total time.
  4. Keep your oil at 300 degrees, it makes them cook better
  5. Once all done add your toppings. I'm sure you can think of many more yummy toppings. If you do let me know about them.

Pear Poppy Seed Salad

This salad is very tasty and sweet. If you have a sweet tooth you will enjoy this salad.

Romaine Lettuce, shredded
Canned Pears, cut into bite size pieces
Mozzarella cheese, cubed or shredded
Red Onions, thinly sliced
Dried Cranberries (optional)
Candied Nuts (NOT optional)
Brianna's Poppy seed and brand unknown Pear Ginger (optional) dressing

  1. Candied nuts are delicious and go well on any sweet salad. I usually candy sunflower seeds because they are cheap and all nuts taste pretty much the same once candied, plus if someone is allergic to nuts they can eat these instead. But of course you can candy any nut you choose.
  2. In a pot on med heat add 1/2 C sugar and 1/2 C nuts/seeds
  3. Stir until sugar melts and all nuts/seeds are coated. Be careful not to cook to long, it will burn quickly and ruin them all.  Do not leave them even for a second!
  4. Once done pour on a plate and place in the freezer. 
  5. Once cooled place nuts in a large Ziploc bag and beat with a rolling pin or something heavy to break into bit size pieces. I make a lot at one time then keep them in the freezer they save for at least a year and don't go bad.
  6. I have found Brianna's Poppy seed dressing to be the best tasting and sweetest. The pear, ginger dressing is something I found at Smiths one day, I didn't think is was good by itself but very delicious when mixed with the poppy seed dressing.


If you have ever eaten at Thai Chili Garden in Orem or Thai House in Lehi and enjoyed their Masman then you will love this! This is the exact same curry paste they use, I've asked.

2 1/2 T Masman Paste (pictured above)*
2 C Coconut milk
1 Lg. Chicken Breast, thinly sliced
2 Med Potatoes, cubed
1/4 C Onion, chopped
1 T Peanut Butter
3/4 C Water
2 T Cashews, roasted and salted (or whatever you have)
1T Sugar
1T Tamarind Paste  
(you don't have to use this but it does make it taste better)

  1. Add masman paste and coconut milk to a med/lg pot.
  2. Boil and stir until paste is dissolved
  3. Add chicken, potatoes, onion, peanut butter, and water
  4. Boil about 20 minutes until potatoes are soft
  5. Take off heat and add sugar, tamarind paste, and cashews.
  6. Serve over rice
  7. If you would like a hotter flavor add more masmun paste if you would like it more mild add less. It is probable a mild/medium with the amount above.
* You can find masman paste and tamarind paste at these following locations in Utah:
Many Lands   1145 N 500 W Provo, across the street from UVRMC.
Vinh Long Oriental Food Market   119 W 7200 S Midvale. About one mile off of 7200 exit.
Online: You can purchase it online here or just Google it.

This paste costs around $6.00 for a large tub and $4.00 for a small tub. The small one probably make around 20 batches, I usually give a lot of it away. They also sell 4 different flavors, yellow curry, green curry and I can't remember the last one.They are all good and have the recipes on the back. So try one or all you won't be disappointed!

Sunday, December 5, 2010

Jello Pretzel Salad

This recipe I got from my sister Jennifer (Jen, but nobody except family is allowed to call her that....so don't even think about it!). Adam's (my husband) family demands this dish at every family function, it is really tasty but I am burned out on it now. Maybe I will want it again some day. Who knows maybe you will be harassed into bringing it to every family function until you can't stand it any longer, but until then ENJOY!

1 1/2 C Mediumly Crushed Pretzels, you don't want tons of
big chunks but you also don't want a fine powder
1 Cube Melted Butter or Margarine
1 C Sugar
8 oz  Softened Cream Cheese
1 Small Tub Cool Whip, thawed
2 1/2 C Boiling Water
6 oz Jello, Raspberry or Strawberry
20 oz Frozen Berries, do not thaw berries
(if you use strawberries, make sure they are sliced)
1 pkg Knox Gelatin
 2 T Cold Water
  1. Preheat oven to 350
  2. Mix together pretzels, melted butter, and 1/2 C Sugar
  3. Press mixture into the bottom of a 9x13 pan
  4. Bake for 6 minutes. Take out and cool.
  5. While crust is cooling do the following
  6. Blend together, 1/2 C sugar, cream cheese. Fold in Cool whip. Set aside
  7. Mix together Knox gelatin and cold water, let it sit for 5 minutes
  8. In a separate bowl mix together boiling water and jello
  9. Mix together Knox gelatin mixture, jello mixture and frozen fruit. If the jello cools to a soft set quickly you don't need to put it in the fridge but if it is still very warm and runny put it in the fridge until it is a soft set
  10. Now this is where the tricky timing part comes in.
  11. Once the crust is cooled spread the whip cream mixture over it covering every bit of the pretzels, and keep in fridge.
  12. When the jello mixture has cooled to a soft set. Pour over the cool whip layer and refrigerate entire thing until jello is a hard set. 
  13. Now you're ready to serve.
  14. I would make this dish at least 4-5 hours before you need to serve it but I would not make it the night before or the pretzels will get soggy, yuck. Also covering the pretzels all the way is very important or the jello mixture will get on the pretzels making them soggy, yuck. You want the pretzel crust to be crunchy.

Tuesday, November 2, 2010

Sticky Finger Chicken

The sauce for this comes from Dealstomeals. I like a lot of her recipes! The breading is mostly my own creation. I have to say this is VERY good!! My family could not get enough of it. I could have made twice as much and not had left overs.

Chicken Breading:
This breading works for anything just add whatever spices 
you want to change the flavor. I use it for everything I deep fry with a batter.
6T Cornstarch
2T Flour
1 Egg
1/3 C milk
(I would add about 2T of any seasonings you like)
for this I used:
Garlic Powder
Montreal Steak Seasoning
Cajun Season Salt
  1. Mix everything together, It will be very "Soupy"
  2. Dip your bite size cut up chicken in the batter and deep fry until cooked through usually 10 minutes, depending on the size of your chicken.
  3. This will batter about 2 large Chicken breasts

Sticky Finger Sauce:
1 1/2 C Brown Sugar
3 T Franks Hot Sauce ( I got mine at Walmart)
1 1/2 T Corn Syrup
1/4 C Apple Cider Vinegar
  1. Combine all ingredients in a pot and bring to a boil on Medium High heat
  2. Only boil for one minute, or it will turn hard like candy
  3. Pour over your fried chicken 
  4. This sauce can keep in the fridge for weeks so double it if you want left overs.
  5. I served this with my Parmesan potato bites (recipe below). Yummy!

Chicken Rice Casserole

This recipe was given to me by Liz Palmer, I'm don't think she made it up but it is easy and very delicious!

3 Chicken Breasts, Pan fried, until golden
brown and crispy on both sides, diced
(I normally don't pan fry chicken but it really adds a good flavor to this
dish, so I wouldn't cook it another way)
1 Can Cream of Chicken
16 oz Sour Cream
Salt and Pepper, to taste
4 C Cooked Rice
1 Sleeve Ritz Crackers, smashed
3T Butter

  1. Preheat oven to 350
  2. Mix together, chicken, cream of chicken, sour cream, salt and pepper
  3. In a 9x13 pan put rice on bottom then cover with chicken mixture
  4. Cover with foil and bake 30 minutes
  5. While chicken is cooking, heat butter in pan, once melted and hot add crackers and brown. set aside
  6. Once chicken mixture is done top with crackers.
  7. Serve with veggies or whatever. Enjoy!

Potato Soup

This recipe is mostly brought to you by Marlane Hobson my mother-in-law, who is an awesome cook!

6 Medium Potatoes, peeled, cubed
1/2 Bunch Green Onion, chopped
4 oz. Deli Ham, chopped
1 T Garlic, minced
Enough water to cover potatoes by at least an inch
1 1/2 Chicken Bullion Cubes for every cup of water
1 C Milk or Heavy Cream
4 T Butter
1t pepper
2 T Corn Starch
1/4 C Cold Water

  1. In a giant pot add, potatoes, garlic, onions, water, bullion cubes, butter and pepper
  2. Boil  for 15 minutes
  3. Add ham, boil additional 10 minutes
  4. Add milk or heavy cream, stir
  5. Dissolve corn starch in cold water, add slowly to soup until the thickness you want. I don't like mine too thick
  6. Top with cheddar cheese and serve with bread or crackers. Yummy!!

Wednesday, October 27, 2010


This was my first successful attempt at making real food when I was younger. I believe I was 16 when I first made this. I don't even know why I choose it, I hated spaghetti so who knows, but it sure is yummy. I still make it the same as I did  back then. I also still make it with corn bread I decided that is the only way I can have it. The sweet with the savory make an excellent combo.

1 Box Manicotti Noodles, cooked as directed
1 C Ricotta Cheese
2 C Mozzarella Cheese, grated
1/2 C Parmesan Cheese
1 Jar Spaghetti Sauce
Garlic Powder
Onion Powder

  1. Preheat oven to 350
  2. Cook noodles, when they are done rinse in COLD water
  3. Combine cheeses in a bowl and mix well
  4. In a 9x13 pan, spread about 1/4 cup sauce evenly on the bottom of pan
  5. Grab a handful of cheese mixture and squish into a long narrow tube shape, then slide it into the manicotti noodle, place noodle with cheese in pan
  6.  Fill all remaining noodles with cheese and place in pan
  7. Pour remaining sauce on top of noodles, sprinkle with garlic powder and onion powder
  8. Cover with foil and bake for 45 minutes
  9. Serve with corn muffins

Saturday, October 16, 2010

Korean Pork Bulgogi and Potato Side Dish

This dish is inspired by Korean Restaurant SAM HAWK on 660 N Freedom Blvd, Provo, UT (801) 377-7766. If you go I highly recommend the beef (sweet) and pork (spicy) Bulgogi and that you call ahead and place your order so you don't have to wait. If you haven't had Korean food before this is an excellent place to begin. The food is delicious and these dishes are somewhat similar to food I've had at some Chinese restaurants, so nothing strange. Also they serve everything with free appetizers and they are refillable. I love this place!! These dishes cost around 9.00. Sooooo because I can't go there whenever I want I found this recipe and it is a great substitute for their dishes.

2 Lbs. Pork Roast, sliced paper thin
1/3 C Soy Sauce
1/4 C Sugar
3 T Honey
4 T Rice Wine Vinegar
5 T Sesame Oil
1 Med. Onion, chopped
2 T Garlic, minced
1 T Red Pepper Sauce
1 t. Liquid Smoke
1 Large Ziploc Bag
2 t Sesame Seeds

  1. Slice the Roast into paper thin slices. It is easier to do this when the roast is semi frozen and you have a very sharp knife, or if you get the butcher to do it that would be awesome
  2. Combine  2 T of the sesame oil and all other ingredients except sesame seeds into the Ziploc bag.
  3. Marinate for 30 minutes, up to 24 hours.
  4. In a large skillet put in 2 T sesame oil and heat to med high heat
  5. Once pan is hot add meat  mixture and cook for 5-7 minutes, separating meat so pieces all cook evenly and do not stick together.
  6. Remove all liquid in pan 
  7. Add 1 T sesame oil
  8. Cook until meat is browned remove from pan and top with sesame seeds
  9. Serve with Rice and whole lettuce leaves, to be eaten lettuce wrap style if desired
Potato Side Dish
This recipe tastes EXACTLY like the potatoes at Sam Hawk. I have spent over a year trying to figure it out. Last time I was there I got the missing puzzle to the recipe, Steamed potatoes. Who steams potatoes? I guess they do. Steaming gives them the exact texture you need to have them taste right. So don't even think about boiling them! They will be all wrong and you will regret it!
3-4 Potatoes, peeled and diced
1/2 C Water
4 T Sugar
2T Corn Syrup
1 T Garlic, minced
2 1/2 T Soy Sauce
1/8 t salt
3 T Vegetable Oil
  1. Steam potatoes for 30 minutes or until soft
  2. Combine all other ingredients in a bowl, add steamed potatoes
  3. Put in fridge and marinate at least 4-5 hours best when marinated for 8-24 hours.
  4. Remove from sauce and serve cold, some like them warmed a bit, just remove from sauce and microwave until temperature desired
Here is a picture of the red pepper sauce, so you can find it at the store.

    Friday, October 15, 2010

    Chicken Noodle Soup and Cheese Toast

    1/2 Pkg. Homemade Style Noodles
    3/4 C Carrots, chopped
    1 Onion, chopped
    3 Potatoes, cubed,  I used red here but normally I use Idaho
    1 T Garlic, minced
    **2 Chicken Breasts, cooked, and cubed (from chicken for many uses, recipe below)
    10 Cups Water or More, make sure everything is covered with water
    15 Chicken Bullion Cubes (Use 1 1/2 cubes for every cup of water)
    1 T Cumin
    1/2 t Rosemary 
    1/4 t Nutmeg
    Combine all ingredients in a very large pot and boil for 20 minutes, until noodles and potatoes are done
    **If you are using precooked chicken add in the last 5 minutes of cooking.

    Cheese Toast
    Crusty Sour Dough or Grandmas White Bread, sliced
    Parmesan Cheese
    Mozzarella Cheese

    Put butter on bread then layer with parmesan then mozzarella. Toast until cheese is bubbly and brown on top. Also very good with just Parmesan.

    Sunday, October 10, 2010

    Just a word about recipes

    I just wanted to say a word or two about recipes. I feel like recipes are really just suggestions. If you don't like something in a recipe, then substitute it for something you like.  If you don't have an ingredient then look in your cupboard and find something else. Sometimes it works out sometimes not but you never know until you try it. You may just find your new favorite dish by trying something new you have never thought of before. Be adventurous! Good Luck!

    Pesto Pasta

    This can be served hot or cold.
    1 Box Pasta, cooked ( I really like mini bowtie and mini penne)
    1/2 C Pesto ( I like the kind sold in the refrigerated section
    1/2 C Kalamata Olives, sliced (I buy a large bottle from Costco, way cheaper)
    1 Tomato, chopped
    1/2 C Mozzarella Cheese, Shredded or cubed
    Pine nuts, toasted (if you can afford them) they weren't
    in this but they would have been Delicious!!

    1. Combine all ingredients and mix until all the noodles are coated with pesto.

    Chicken Almond Bake

    I made this up the other night because these were the ingredients in my house and it turned out really well!

    2 Shredded Chicken Breasts (from chicken for many things)
    2 1/2 C Cooked Rice, perfect use for left over rice
    1 Can Cream Of Chicken
    3 Chicken Bullion Cubes
    1/2 C Water
    1/2 C Heavy Cream ( or water milk you have)
    4 Green Onions, chopped
    2 1/2 C Cheese, grated
    1 Bag Frozen Vegetables ( I used carrots, peas, corn,green beans)
    1/4 C Toasted Almonds
    1t Salt
    1t Pepper (freshly ground if you grew up on a pepper farm)
    1 t Garlic Powder
    1T Cumin

    1. Dissolve Bullion cubes in hot water, I used the same bowl I added all the ingredients to so I didn't have to dirty one more dish
    2. Add all ingredients except 1/2 C cheese and mix together
    3. Put in a 9x13 casserole dish, top with remaining 1/2 C cheese
    4. Bake 45-60 minutes until everything is bubbly

    Peanut Butter Bars

    I have tried many peanut butter bars in my day searching for the right one and this is it. I got this recipe from Amy Fugal but she says it is the one they use to make at our elementary schools, I loved those!!

    3/4 C Butter or Margarine
    3/4 C Brown Sugar
    3/4 C Sugar
    2 Eggs
    3/4 C Peanut Butter
    3/4 t Baking Soda
    1/2 t Salt
    1 1/2 C Flour
    1 T Vanilla
    1 1/2 C Oats 

    1. Preheat oven to 350
    2. Cream together butter, both sugars, and eggs
    3. Add peanut butter, blend for 1 minute
    4. Continue mixing and add soda, salt, flour, vanilla, when well mixed,
    5. Add in oats but don't mix to much just until blended. You don't want the oats to fall apart
    6. Put in a 13x9 pan for thick bars or a large cookie sheet for thinner bars.
    7. Bake 25-35 minutes until toothpick comes out clean
    8. While bars are cooking make the frosting.When bars are cooled, Frost with recipe below. Or if your me and can't wait that long cut out a few to eat frost those and then frost the rest later.

    6 T Butter or Margarine
    4 1/2 C Powdered Sugar
    1/2 C Milk
    1/2 t Vanilla
    Coco to taste about 6 T
    Whip all ingredients together for about 5-10 Minutes, Until light in color and fluffy. 
    You can also use Nutella, or put chocolate chips on top when it is right out of the oven then spread them when they are melted

    Parmesan Potato Bites

    I made these the other night and I have to say they were pretty yummy.
    6 Red or Brown Potatoes , cut into bit size bits
    3-4 T. Vegetable Oil
    1/4 C. Parmesan Cheese
    11/2 T. Montreal Steak Seasoning
    1t. season salt
    2 t. Garlic Powder

    1. Preheat oven to 400 degrees
    2. Combine all ingredients in a large Ziploc bag, shake vigorously until all potatoes are coated. 
    3. Put potatoes on a cookie sheet.
    4. Bake for about 30-45 minutes, until crispy on the outside and soft on the inside.
    5. Eat right away they are tastiest when pipping hot.

    Wednesday, October 6, 2010

    Apricot Jalapeno Jam

    This recipe is brought to you by Stephanie Trevino's Mom. She taught a class on how to make this really yummy jam. I don't normally love Apricot jam but this is so delicious!!!! I have served this at several different parties since making it and it has been a big hit with everyone. I serve it with different cheeses, cream cheese, goat, muenster, provolone, and crackers. Once I made caramelized onions to go on top of the cheese and crackers and jam and it was my favorite! Sooooo you won't be able to make it now, you need fresh apricots but you can drool and wish you had some then next year you can make it.
    7 C. Apricots, pitted and blemishes cut off
    Squish the apricots down hard into the measuring cup
    6 T. Lemon Juice
    5 C. Sugar
    3 Large Jalapenos or 5 Little Ones, cut off stem and
    cut out the seeds and inside white stuff
    1 pkg. Liquid Pectin
    This makes about 6 quarts, if I remember right

    1. Wash all lids and bottles in the dishwasher with hot water.
    2. Measure Apricots make sure you squish them down hard! Put them in a Large pot
    3. Take 1 cup of apricots and puree them in a food processor with the jalapenos, add to pot
    4. Add sugar and lemon juice
    5. Stirring the ENTIRE time boil on med high, scrape off the foam and put into a bowl, Save the foam
    6. Boil until mixture is thickened and no more foam is being made, about 30 minutes
    7. Add pectin, boil 2 more minutes
    8. Fill jars with jam, do not put lids on yet
    9. Boil lids, (not rings) in water for 5 minutes
    10. Wipe top of jars clean, put lids and bands on
    11. Turn jars upside down for 10 minutes
    12. Turn jars upright and by morning all jars will have sealed, you can tell by the lid being sucked down so you can't push it up and down and make a popping noise
    With the foam you scraped off at the bottom of the white foamy part is some amber syrup, this is delicious on pancakes, waffles, and crepes. I would save this in the fridge, it is yummy!

    **Now this jam will keep on your shelf for about a year.
    ** You can double this recipe but do not triple it, the jam will not turn out right.

    Monday, October 4, 2010

    Chicken Enchiladas

    2 Chicken Breasts Shredded, Use recipe below (chicken for many things)
    1 Can Black Beans, drained and rinsed
    1/2 Onion, Chopped
    1 T. Butter
    1 Green Pepper (frozen work great)
    1/2 Bunch Cilantro, chopped
    2 C. Cheddar Cheese, grated
    3 t. Garlic, minced
    1 1/2 t. Cumin
    Salt, to taste
    Pepper, to taste
    1 t. Onion Powder
    1 t. Garlic Powder
    1 Large Can Green Chile Enchilada Sauce
    Corn Tortilla Shells
    1 C. Sour Cream
    2 T. Lemon or Lime Juice

    1.  Preheat oven to 350
    2. In a large frying pan add, butter, garlic, green peppers and onion. Saute until onions are soft
    3. Add, chicken, beans, cilantro and spices
    4. In a 9x13 pan, pour enough Enchilada sauce in to just barley cover the bottom. Do NOT grease pan.
    5. Fill each tortilla shell with some meat mixture and cheese. Roll up and put in pan. The shells will break but that's OK 
    6. Once pan is filled up, cover with remaining Enchilada Sauce and cheese.
    7. Cover with tinfoil and bake for 30 min. Until everything is melted and bubbly. 
    8. Mix sour cream with lime juice, 
    9. Top enchiladas with lime-sour cream, tomatoes, and lettuce
    10. Serve with Rice
    These freeze really well. I usually put a few in a disposable pie pan and freeze them for later. You usually have to bake them for about 1 hour frozen.

      Chicken For Many Things

      Here is an idea I got off of the website Deals to Meals. I really like most of her recipes. Anyway I tried doing this last time with my chicken and it has been very yummy and handy!!

      Raw chicken breasts, (boneless/skinless), I did about 10 lbs.
      3 C. Water
      7 Chicken Bullion
      4 T. Montreal Steal Seasoning

      1. Put all ingredients into a crock pot. Cook on high for 3 hours.
      2. When done cooking put 1-2 chicken breasts per Ziploc bag.
      3. Freeze them to use later!
      I have used this meat in Taco's, Enchiladas, Soups, Hawaiian Hay Stacks, and Salads. You could use this for many more things. I will think of more and post some recipes as they come to me.

      Bean Dip

      I recommend taking a Beano before eating this! This recipe comes from Pampered Chef, I just added the can of chili. I like this because it is served warm and has lots of flavor. It also tastes good cold.
      1 can Refried Beans
      1 can Chili (pureed in a food
      processor or blender)
      1 pkg. Cream Cheese
      1 C. Sour Cream
      1 T. Taco Seasoning
      2 Garlic Cloves, minced
      2 C. Cheese, grated
      1/2 C. Olives, (I prefer Kalamata, 
      I buy a large bottle at Costco)
      1 Tomato, chopped
      4 Green Onions, minced
      1/4 C. Fresh Cilantro
      11/2 C. Lettuce, chopped
      Tortilla Chips

      1. Preheat oven to 350
      2. Mix together the chili and refried beans, spread on the bottom of a 9x13 pan.
      3. Combine, cream cheese, sour cream, taco seasoning, and garlic. Spread on top of the beans. 
      4. Sprinkle with cheese.
      5. Bake at 350 for 18 min.
      6. I usually take a few napkins and soak up the grease from the cheese
      7. Sprinkle, tomatoes, onions, cilantro, and lettuce on top
      8. Serve with tortilla chips, Yummy

      Monday, September 27, 2010

      Review: Kouing-Aman From Les Madeleines in Salt Lake

      These are simply delicious !!!
      My mom, sister and I decided to visit restaurants in Salt Lake that had been featured on the food network channel, so we stopped at Les Madeleines on 216 East 500 South and bought one of these. They are 5.00 each, I thought that was a little pricey for a dessert but it is worth every penny!!! I wish I knew how to make these, I might give it a try next week, if it works out I'll post the recipe. I recommend if your in town you pick up one of these. I wish I had one right now!

      Amy's Brushetta

      This is one of my all time favorites!!!! I serve this as an appetizer and I eat it for dinner, I love it!!

      1 Pkg Cream Cheese
      1/2 C. Pesto
      (I would only use the pesto that is refrigerated at the store.  If you get the Costco kind you can freeze what you don't use in little Ziploc baggies. If you get the bottled kind it usually tastes like crap)
      2 Med Tomatoes, finely chopped
      3 T Cilantro, finely chopped
      2 T Green Onions, finely chopped
      Crackers, or Toasted Sour Dough bread.
      (whatever you use make it really crunchy)
      *Optional, a blend of Romano, Parmesan, and Asiago OR just one of the cheeses listed

      Mix together the cream cheese and pesto, set aside. Mix together the tomatoes, cilantro, and onions. Put a layer of the pesto mixture on the cracker then load up with the tomato mixture and top with cheese. Yummy!
      I would make them right before you serve them or have people make them as they eat them.

      Thursday, September 23, 2010

      Banana OR Pumpkin Chocolate Chip Cookies

      Cream together:
      ½ c Butter
      1 ½ c White sugar
      1 Egg
      Then add the following and mix together  thoroughly:
      5-6 Ripe Bananas, smashed OR
       1 C. Canned Pumpkin
      1 t vanilla
      1 t baking powder
      1 t baking soda
      1/2 t salt
      1 t cinnamon
      1/2 t nutmeg
      3/4 bag Chocolate chips
      2 1/2c Flour
      Grease cookie sheet. Bake 400 degrees for 10 min
      * This comes from my sister Jennifer Hedrick

      Fresh Mango Salsa

      This is one of my favorite salsa's!!!
      1 fresh or canned mango
      5  Tomatillo's
      3 T  Red onion
      1  Avocado
       2 T Canned Verde Salsa
      2 T Fresh Cilantro
      Finely Chop all ingredients and mix together. Add Salt to taste.

      Tuesday, September 21, 2010

      Chicken Alfredo Pizza

      This pizza is one of my favorite dishes that I make. There are many different ways you can make it. I will write exactly how I made it last night then I will put variations to it at the bottom.

      1 Pillsbury dough pizza crust
      1 C. Mozzarella Cheese, grated
      1 C. Swiss Cheese, grated or cut up fine
      1/2 C. Kalamata Olives, chopped (I buy a large bottle at Costco)
      1 Med. Size Jar Artichoke Heart, chopped
      2 Green Onions, chopped
      2 T. Roasted Sun Flower Seeds
      1/2 C. Fresh Mushrooms
      2 t. Minced Garlic
      2 Chicken Breasts, marinated in Caesar Vinaigrette and BBQ'd
      1/2 C. Alfredo Sauce ( see other recipe on my blog) 

      1.Preheat oven to 425.
      2.Spread pizza crust out on pan and bake at 425 for 8 min.
      3.While crust cooks, combine all other ingredients in a bowl and toss together.
      4.When crust is done, spread sauce on top then add combined ingredients on top.
      5. Bake for another 10-15 minutes, until crust is brown and cheese is bubbly throughout.

      Now for variations: 
      Sauce: I usually use this instead,
      1 stick butter melted
      2 t. Minced Garlic
      2 t. Italian Seasoning
      2 t. Onion Powder

      Toasted Pine Nuts, I love these but right now they cost 2 million dollars a piece!
      Red onions,
      1 C. Feta Cheese, instead of Mozzarella,

      Better Than Olive Garden Alfredo Sauce

      I got this recipe from food.com I just changed it a little
      5 T. Butter
        5 Garlic Cloves, minced
      2 C. Heavy Cream
      1/2 t. White Pepper
      1 Chicken Bullion Cube
      1/2 t. Black Pepper
      1/2 t. Salt
      1/2 C. Grated Parmesan Cheese
      3/4 C. Grated Mozzarella Cheese

      1. Melt butter in pan
      2.Add garlic, cream, white pepper, chicken bullion,black pepper , and salt
      3.Bring mixture to a simmer, stir often.
      4.Add Parmesan and simmer sauce for 8-10 minutes or until sauce has thickened and is smooth, stirring frequently
      5.When sauce has thickened add Mozzarella and stir until smooth.

      I served this over angel hair with sauteed mushrooms and Grilled Chicken. Delicious!!!

      Monday, September 20, 2010

      Review Of Some Frozen Foods

      I didn't have time to cook the other night so I decided to try some P.F.Chang's Frozen Orange Chicken. This looked tolerable at the store but sadly it is disgusting.  If you really want some orange chicken and don't want to make it, Costco's (I can't remember the brand) frozen orange chicken was pretty good.
      I also tried Marie Calendars Steamers. I have had several different varieties of these before and I was pretty impressed by them. They are way more delicious than the regular Marie Calendars frozen foods, which are ok. So I highly recommend these. This penne garlic chicken was really delicious.

      Saturday, September 18, 2010

      Spicy Noodles

      I made this recipe up one day after watching "Anthony Bourdain No Reservations" on the Travel Channel.
      He went somewhere (I can't remember where) but they had all these street vendors selling delicious looking bowls of noodles. I knew I couldn't compare with there's but this satisfies my cravings and it is pretty tasty and EASY.

      1 Pkg. Chicken Flavored Ramen Noodles
      2 T. Lemon Juice 
      1/4 t. Ginger Powder, or fresh if you have it.
      Sriracha Hot Chili Sauce, to taste (this is sold in the ethnic food section at Walmart)
      2 T. Fresh Cilantro, optional

      Cook Ramen according to the package, do not drain the water. After it is cooked add all other ingredients. With the chili sauce I would start very small, maybe 1/4 t. then add more, depending on how hot you want it. The cilantro is not necessary but adds an extra yummyness to it.

      Chili Sauce

      Tuesday, September 14, 2010

      Ginger, Nutmeg, & Cinnamon Pancakes w/ Banana Foster Syrup

      Here is the recipe for the pancakes:
      1 C. Flour
      2 T. Sugar
      2 t. Baking powder
      1/4 t. Salt
      2 Eggs, Beaten
      1 C. Milk
      2 T. Cooking Oil
      3 T. Sour Cream
      2 t. Ginger Powder
      1 t. Cinnamon
      1/2 t. Nutmeg
      I don't like lumpy batter and there never seems to be a sure way of getting rid of them, but this method works most of the time for me.
      1. Add all of the dry ingredients together.
      2. Slowly pour in about 1/4 c milk and stir until it becomes a big blob, then add another 1/4 c milk and stir vigorously until lumps are almost gone about 1 minute then slowly add in the rest of the milk. If you have a better method please let me know.
      3. Add eggs, oil and sour cream.
      4. Add a little butter to pan cook on med heat and cook as usual.
      These will not be your big fluffy pancakes, I hate those, these will be light but flat, just the way I like them. If you like more flavor add more of the spices.
      Alternate: Use a pancake mix and add extra egg, sour cream, and spices.

      Banana Foster Syrup ( This comes from my sister Jennifer Hedrick)
      2 Sticks Margarine
      (don't use real butter it hates this recipe!)
      1/3 C. Brown Sugar
      2 Bananas cut up

      1 T. Vanilla

      Put all ingredients  EXCEPT vanilla into a small pot and bring to a boil on medium heat, let boil for about 3-5 minutes until bananas are nice and soft , take off heat and add vanilla. Serve over pancakes.
      Alternate: This is also good without the bananas.

      Monday, September 13, 2010

      Super Duper Delicious Baked Potatoes

      I know your probably thinking to yourself , " Self, I already know how to make baked potatoes". But read on anyway. This is a very simple way to make your otherwise plain baked potatoes into the best baked potatoes ever! You simply put a pat of butter and some Grill Mates Montreal Steak Seasoning (or any other delicious spice you like but I have found this spice to be the best one and I stopped trying others) onto your tin foil, place potato on top, wrap up the potato, put it in the oven, SEAM SIDE UP or it will drip onto the bottom of your oven making it smoke and you will curse the day you read my blog. Bake at 450 degrees for 60 minutes, longer if they are giant potatoes. There you have it. I like to top mine with butter, cheese, bacon, sour cream, and cauliflower. Yes this is completely low fat and you will lose weight just eating it. Also I have had cottage cheese and a lot of salt on top and that is pretty delicious also.

      Sunday, September 12, 2010

      Banana Bread Pudding With Vanilla Sauce

      Banana Bread Pudding
      2 C. Milk
      2 C. Heavy Cream
      1 C. + 3T. Sugar
      7 Whole Eggs, Beaten
      1 t. cinnamon
      4T. Butter,
      3-4 Bananas, Sliced
      5 C. Bread cubed, White or whatever you want to use

      1.In a 9x13 pan layer bread then layer of banana then layer of bread.
      2.Mix together sugar and cinnamon first.
      3.Mix together: milk, cream, sugar, cinnamon & beaten eggs.
      4.Pour mixture over bread until 3/4 the way full.
      5.Push bread down into liquid to prevent drying out.
      6.Add Butter pats on top.
      7.Bake 300 degrees for about 1 1/2 hour until knife comes out clean and browned on top.
      8.Serve with vanilla sauce on top.

      Vanilla Sauce:
      3 C. Heavy Cream
      1 1/2 C. Milk
      1 1/2 t. Vanilla
      1/2 C + 1T. Sugar
      2 T. Cornstarch
      6 Egg Yolks
      1. Heat milk, vanilla, heavy cream, & sugar.
      2. Combine cornstarch with yolks
      3.Once liquid boils temper some liquid into yolks. Stir vigorously. Return tempered liquid into pot.
      4. Turn off heat & stir continuously until well combined & thickened.
      5. Transfer sauce into a bowl, put in refrigerator.

      We had this dessert at Disneyland a long time ago it was so good I came right home and found the recipe online somewhere. So Enjoy!!!