Tuesday, October 27

Breakfast casserole

1 can crescent rolls
1 lb bacon
8 oz cheddar cheese
1/2 C milk
8 eggs
1/2 tsp oregano
Salt and Pepper to taste
Preheat oven to 350. Lightly grease 9x13-inch pan. Press crescent rolls in bottom (don't separate rolls). Cook the bacon; crumble then sprinkle over rolls followed by the cheese. Mix milk, eggs, oregano, salt & pepper to taste; pour over cheese. Bake 25-30 minutes.

Tuesday, October 20

World's Best Caramel Pecan Pie

1 (14 0z) bag caramels (Kraft brand preferred)
1/4 Cup water
1/4 unsalted butter
3/4 Cup granulated sugar
3 eggs, beaten
1/8 tsp salt
1 tsp vanilla
1 1/2 cups chopped, toasted pecans (reserve 12 pecan halves for decoration)
1 deep dish 9- or 10-inch unbaked pie shell
Heat oven to 350 degrees. Unwrap exactly 36 caramels; save rest for another use.
In a heavy medium-sized saucepan, melt 36 caramels, water and butter together over medium-low heat, stirring often until smooth. Remove from heat. In a separate bowl, mix sugar, eggs, salt and vanilla and stir until well combined. Pour egg mixture into caramel mixture, stirring quickly and constantly so eggs don't scramble until well blended. Stir in chopped nuts and pour into prepared pie shell. If you have saved 12 pecan halves, place them decoratively around the perimeter.
Bake for 45-50 minutes until a knife tip comes out clean when inserted near the center. Remove from oven and cool on a rack. It is best served just slightly warm, or at room temperature.

Black Bean Soup

We love this black bean soup from Martha - a little spicy - but oh so delicious


Makes 8 cups

  • 2 tablespoons canola oil
  • 1 slice ham, 1/2 inch thick
  • 1 medium red onion (5 ounces), diced
  • 1 jalapeno chile, seeded if less heat is desired, and finely chopped
  • 4 cloves garlic, minced
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 3 cans black beans (15 ounces each), drained and rinsed
  • Salt and pepper, to taste
  • 1/2 cup lightly packed cilantro leaves, for garnish
  • Lime wedges (optional), for serving
  • Plain yogurt (optional), for garnish


  1. In a large pot over medium-high heat, add 1 tablespoon oil and cook ham until brown, 2 to 3 minutes per side. Remove, and let cool. When cool, cut into 1/2-inch cubes; set aside.
  2. Reduce heat to medium, and add 1 tablespoon oil. Stir in onion and cook until lightly browned, 2 to 3 minutes. Add jalapeno, garlic, cumin, and oregano; cook until fragrant, and garlic is tender, 1 to 2 minutes.
  3. Add beans and enough water to cover (about 4 cups). Bring to a boil. Reduce to a simmer. Season with salt and pepper, and cook for 10 minutes.
  4. Using an immersion blender, or working in batches in a standing blender, puree until thick and smooth. If necessary, add water to achieve desired consistency. Stir in ham. Serve garnished with yogurt, cilantro and lime wedges.

Chicken Salad

1 bag shredded cabbage
2 chicken breasts cubed and cooked
1/4 Cup green onions
1/2 Cup sugared almonds
1 pkg Top Ramen Noodles, chicken flavor
1 TBS butter

Toast the Ramen noodles with the butter and flavor packet.


1/2 Cup oil
2 TBS sugar
4 TBS vinegar
salt and pepper

This was a recipe we had an Arcadia Stake Women's Conference - really terrific.

Homemade Kettle Corn

1 TBS vegetable oil
1/4 Cup popcorn
2 TBS white sugar
kosher salt to taste
melted butter

In your saucepan, heat the oil and popcorn kernels over medium-high heat, shaking the pan to keep the kernels from burning. When the kernels are about to start popping, they will become slightly lighter in color, and most importantly they will start to smell like popcorn. At this point, sprinkle the sugar over the kernels and cover. With the lid on, continue to cook the popcorn by gently shaking the pan over the heat. When the popping has slowed (don't keep cooking until the very last kernel has popped - you will end up burning the sugar) remove the pan from heat and empty the popcorn into a large bowl. Toss with salt immediately (when the sugar on the popcorn is still hot and sticky, the salt will adhere to the kernels better) and sprinkle with melted butter if you like. Enjoy while still warm.

Apple Dips

This is the time of year for apple dips. Here are four fantastic ones!!!

Apple Dip
Equal amounts of the following 5 ingredients:
white sugar
brown sugar
Karo Syrup
Sweetened condensed milk

Combine in sauce pan and cook until soft ball stage. (You could eliminate the white sugar and double the brown sugar - that is what is used in Caramel Bugles).

Apple Dip

1 10 oz. tub of soft cream cheese or 1 8 oz. block softened

1/2 C brown sugar

1/4 C white sugar

1 tsp vanilla

2/3 pkg of a 8 oz. bag of SKOR English Toffee Bits

6-9 Granny Smith Apples cut into wedges for dipping

Mix together with a spoon until smooth – cream cheese, sugars and vanilla. Fold in toffee bits just before serving so they don’t get soggy. (soggy is yummy too!) I cut the apples just before serving to prevent them turning brown.

Apple Caramel Dip

1 pkg (8oz) cream cheese
3/4 cup brown sugar
1 container caramel (usually found in the produce section)
1 pkg skor bits
Granny Smith apples, sliced

1. Beat the cream cheese with brown sugar until smooth. Spread thinly onto large serving plate.

2. Heat the caramel slightly (about 15 second in microwave) to make spreadable. Spread on top of cream cheese.

3. Sprinkle the package of Skor bits all over the top. Serve with sliced Granny Smith apples for dipping.

yummy pumpkin dip

1 package of cream cheese
1/2 cup brown sugar
1/2 cup powdered sugar
1/2 cup pumpkin pie filling
1 tsp vanilla

mix until creamy and smooth. enjoy!

Wednesday, October 7

Classic Sourdough Bread

1 cup Sourdough Starter (see recipe)
2 1/4 cups warm water, divided
5 to 7 cups white bread flour, divided
2 (1/4-ounce) packets dry yeast
2 teaspoons sugar, divided
2 teaspoons salt

Instructions 1. Mix sourdough starter, 2 cups water and 5 cups flour in a large bowl. Mix well; cover with a dish towel and let rise 8 hours or overnight.
2. Combine yeast, 1/4 cup warm water, and 1/2 teaspoon sugar. Let stand 5 minutes, until mixture bubbles.
3. Place flour mixture in the bowl of a stand mixture. Add yeast mixture, salt and remaining 1 1/2 teaspoons sugar. Mix well. With your hands or a dough hook, knead while gradually adding up to 2 additional cups of flour, 1/2 cup at a time. Knead until a smooth, soft dough forms. Dough should be shiny and supple, not sticky and wet. If you plan to add additional ingredients (see note), add them at this point so they are evenly distributed.
4. Place dough in an oiled bowl; cover with a dishtowel and let rise about 2 hours.
5. Punch down and divide in half for 2 large loaves or fourths for 4 smaller loaves. Knead each portion by hand on a lightly floured surface until smooth; shape into rounds. Place on a parchment-lined baking sheet and lightly cover with a dishtowel. Let rise 1 hour, until double in size.
7. Preheat oven to 375F. Just before placing bread in the oven, place an ovenproof bowl filled with 2 cups of water or ice cubes in the bottom of oven to create steam to help bread form a crisp crust.
8. Slash tops of loaves with a sharp knife. For a rustic look, sprinkle with flour. Bake about 45 minutes, until loaves sound hollow when tapped on the bottom. Makes 2 loaves, 12 servings each.

NOTE: To make Sourdough Olive Bread, saute 1 cup chopped kalamata olives, 1 chopped small yellow onion, and 4 minced garlic cloves in 2 tablespoons olive oil until onions are tender. Cool. Add to dough during the first kneading and proceed with recipe.

Sourdough Starter

3 (1/4-ounce) packets dry yeast
1 1/2 cups warm water
1 tablespoon granulated sugar
2 1/2 cups all-purpose flour

Instructions 1. Dissolve yeast in water in a large plastic container (gallon-size works well). Add sugar. When yeast bubbles (about 10 minutes), stir in flour until you have a smooth paste.
2. Cover loosely to allow gases to escape and place in a warm spot in your kitchen 2 to 3 days. The mixture should bubble and give off a sour odor. Stir starter once a day, making sure to stir in any crust that’s formed. After this point, you can store starter in the refrigerator or leave it out in a cool, dark area of your kitchen.
3. Feed starter by stirring in 1 cup all-purpose flour and 1/2 cup water every day if you leave it out, or every few days if it’s refrigerated; otherwise, it will become too acidic and eventually die.
4. Once starter has grown a few weeks and has reached full strength, you can decrease feedings to once a week.
5. If you don’t use your starter regularly, it’s going to get unruly and burst the bounds of its container. Give some away to friends along with feeding and baking instructions.

Halloween Candy Cookies

3 2/3 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/4 teaspoons baking soda
3/4 teaspoon kosher salt
1 cup (2 sticks) butter
1 1/4 cups firmly packed brown sugar
1 cup granulated sugar
2 eggs
2 teaspoons vanilla extract
2 to 3 cups chopped candy bits
(such as Butterfingers, Baby
Ruths, Heath Bars, Reese’s
Peanut Butter Cups, Twizzlers,
jelly beans, M&Ms, Lifesavers)

Instructions 1. Sift flour, baking powder, baking soda and salt into a bowl. Set aside.
2. Beat butter and sugars together with a mixer until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Add vanilla. Reduce speed to low. Add flour mixture and mix just until combined, 5 to 10 seconds. Stir in candy bits.
3. Preheat oven to 350F.
4. Drop dough by tablespoons onto baking sheet. Bake 15 to 20 minutes. Cool on baking sheet 2 minutes. Transfer to a wire rack to cool completely. Makes about 4 dozen cookies.

Chicken Chili

2 tablespoons olive oil
1 cup chopped leeks or onion
3 garlic cloves, chopped
2 teaspoons ground cumin
1 teaspoon cumin seed
1 pound ground turkey sausage
3 cups roughly chopped rotisserie chicken
2 (16-ounce) cans garbanzo beans, drained
2/3 cup barley
2 teaspoons pickled jalapeno
6 cups homemade chicken broth or canned
reduced-sodium chicken broth
4 to 8 cups chopped kale (optional)
½ cup shredded Monterey Jack or Cheddar cheese
Chopped green onions
Sour cream

Instructions 1. Heat oil in a Dutch oven over medium heat. Add leeks and garlic; sauté 5 minutes. Add cumin, cumin seed and turkey sausage. Cook until sausage is browned. Add chopped chicken, barley, beans, jalapeño, broth and kale, if desired.. Bring to a boil and simmer about 20 minutes or until barley is cooked. Serve topped with cheese and green onions. Serves 10.

Lime Cilantro Soft Tacos

¼ cup fresh lime juice
1 teaspoon grated lime rind
1 teaspoon reduced-sodium soy sauce
2 tablespoons chopped fresh cilantro
1 teaspoon ground cumin
2½ cups roughly shredded rotisserie chicken
8 (6-inch) corn tortillas
2 tablespoons olive oil
2 medium red onions, sliced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
2 garlic cloves, minced
½ teaspoon kosher salt
Coarsely ground black pepper
Fresh cilantro sprigs
Instructions 1. Preheat oven to 325F.
2. Whisk together lime juice and rind, soy sauce, cilantro, and cumin in a large bowl. Add shredded chicken; toss.
3. Wrap stacked tortillas in foil, and place in oven to warm.
4. Heat olive oil in a large skillet. Add onions and peppers; sauté over high heat until browned, about 12 minutes. Add garlic, salt and pepper; cook 2 minutes.
5. Spoon chicken mixture and bell pepper mixture down center of each tortilla. Add cilantro sprigs. Serves 4
This was also with the pizza recipe - all of them used rotisserie chicken. I think this is what we are having tomorrow night.

Pizza Bianca with Chicken, Caramelized Onions and Fontina

1 tablespoon unsalted butter
1 tablespoon olive oil
2 large yellow onions, halved and very thinly sliced
1 tablespoon, plus 1 teaspoon, fresh thyme, divided
1/2 teaspoon kosher salt
Coarsely ground black pepper
1/4 teaspoon sugar
1 (12-inch) thin pizza crust
1 cup shredded Fontina cheese (4 ounces)
1 1/2 cups shredded rotisserie chicken
Chopped chives
Instructions 1. Preheat oven to 450F.
2. Heat butter and oil in a large skillet over medium-high heat. Add onions, 1 tablespoon fresh thyme, salt and pepper, and cook, stirring occasionally, until onions begin to wilt, about 10 minutes. Add sugar, lower heat, and continue cooking until onions are soft and brown, about 15 minutes.
3. Place pizza crust on a baking sheet. Sprinkle with Fontina and top with chicken and onion mixture. Bake 10 to 15 minutes, until cheese is melted and bubbling. Sprinkle remaining thyme and chives over pizza, and slice into wedges. Serves 4.

This was in the paper today and Sarah and I decided to try it tonight.
It got rave reviews around here. The chicken was just one chicken breast on the roasted chicken (several more meals coming from that chicken) and I used the homemade pizza dough recipe.

Friday, October 2

Crash Hot Potatoes

This recipe is from the Pioneer Woman - LOVE HER!!
I had seen it on her blog and several other food blogs. I had a couple of red potatoes left the other night and just decided do try it. They were fantastic!!

New potatoes (or other small round potatoes)
Olive oil
Kosher salt
Black pepper
Rosemary (or desired herbs) THE ROSEMARY WAS FANTASTIC

Bring a pot of salted water to a boil. Add in as many potatoes as you wish to make and cook them until they are fork-tender.
On a sheet pan, generously drizzle olive oil. Place tender potatoes on the cookie sheet leaving plenty of room between each potato.
With a potato masher, gently press down each potato until it slightly mashes, rotate the potato masher 90 degrees and mash again. Brush the tops of each crushed potato generously with more olive oil. Sprinkle potatoes with kosher salt, fresh ground black pepper and fresh chopped rosemary (or chives or thyme or whatever herb you have available.)
Bake in a 450 degree oven for 20-25 minutes until golden brown.

Phony Homemade Ice Cream

1/2 gallon vanilla ice cream
1/2 gallon sherbet flavor of your choice. (pineapple is our favorite)
2 to 4 ripe bananas
1 package frozen berries mixture of your choice

Soften ice cream and sherbet. Put in big bowl. Add thinly sliced bananas and frozen berries. Stir with sturdy spoon. Serve immediately (or refreeze to serve later). Put leftovers in a container and store in freezer for future enjoyment.
I had told Janell about this recipe - A Magnusson favorite - and they served it at their Stake Relief Society dinner last Saturday night. It was a big hit - it is fantastic!!

Creamy Cilantro Dressing

1 cup buttermilk (add more if too thick)
1 cup mayonnaise
1 cup sour cream
1 package (or 3 Tablespoons) dry ranch dressing mix
3 tomatillos (peel and remove stems)
1 cup cilantro leaves (wash and remove stems)
1 clove fresh garlic

Place all ingredients in a blender and puree. Enjoy!
Janell Cornwall shared this recipe from her stake when they served it with Taco Salad at their Relief Society Broadcast.