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.