Friday, December 17

Pecan Tassies

1/2 c. butter
3 oz. pkg. cream cheese
1 c. flour
Pinch of salt
Mix well butter and cheese. Add flour and salt. Makes 24 balls. Then press in Tassie pans with fingertips.
1 egg
3/4 c. brown sugar
1 tbsp. butter
1 tsp. vanilla
2/3 c. coarse pecans
Pinch of salt
Beat egg, sugar, butter, vanilla until smooth. Stir in pecans. Put 1 teaspoon filling in each cup. Bake at 350 degrees for 25 minutes or until filling sets. Remove from pan and place on rack to cool.

Wednesday, December 15

Chicken Yakisoba Noodles

1/2 C soy sauce

1/2 C water

1/2 C sugar

6 Tbsp sesame oil, divided

1 Tbsp minced garlic

1 Tbsp minced ginger

4 boneless, skinless chicken breasts, cut into bite size pieces

4 (7 oz.9 pkg. yakisoba noodles, uncooked

1 carrot, peeled and finely julienned or chopped

1 onion, finely chopped

sesame seeds, chopped nuts or sliced green onions for garnish

In a medium bowl, mix together soy sauce, water, sugar, 2 Tbsp sesame oil, garlic and ginger.

Place the chicken in a pastic bag and add 6 Tbsp of the soy sauce mixture; close bag and marinate in the refrigerator for 24 hours. Reserve remaining soy sauce mixture for cooking noodles.

Remove the noodles from the package and gently separate. Reserve seasoning packets for another use.

In large skillet or wok over high heat, heat 2 Tbsp sesame oil. Add carrot and onion; saute until almost brown. Reduce heat to medium and add noodles. Stir fry 5-6 minutes or until they begin to stick to the pan. Add the reserved soy sauce mixture and stir fry for 3-5 minutes longer. Meanwhile, in a separate skillet, heat remaining 2 Tbsp sesame oil. Saute the chicken until cooked through.

Dad and I had this on Monday night. It is straight from yourhomebasedmom. Great!!

Monday, November 29

Mimi's Cafe Carrot Bread

1 1/2 Cups flour
1 tsp baking soda
2 tsp baking powder
1 tsp cinnamon
1/2 tsp salt
1 Cup oil
1 Cup brown sugar
3 eggs
1/2 Cup walnuts, chopped
1/2 Cup diced canned pineapple
1/2 Cup raisins
1 Cup shredded carrots

Grease bottom of a loaf pan and line with parchment paper. Grease parchment paper.
Sift flour and other spices into a large mixing bowl.
In a separate bowl, whisk together oil, sugar and eggs. Mix into flour mixture.
Add walnuts, carrots, pineapple and raisins. Mix well.
Pour into prepared pan.
Bake at 350 for 50-60 minutes.

Monday, November 22


2 Cups flour
1/2 tsp salt
1 1/2 tsp baking soda
1 tsp baking powder
2 Cups buttermilk
3 eggs, separated
1 tsp vanilla
3 TBS melted butter
Sift dry ingredients. Mix all ingredients except the egg whites. Beat these separately and fold in at the last with the 3 TBS melted butter. Fry in Aebleskiver pan with oil in each rounded cavity.
Serve with powdered sugar, jam or syrup.
After visiting Solvang I looked for my Aebleskiver pan and found it. Now we can have them anytime we want.

Tuesday, November 16

Simply Delicious Pesto Pasta

Cook 8 ounces pasta.
1 Small onion diced
1 medium zucchini sliced
1 pound chicken tenders, grilled and sliced
Pesto - homemade or store bought
Saute onion and zucchini in a little olive oil til slightly brown. Add chicken and pasta, stir in pesto to taste. I just added a spoon full at a time. I also added a couple of tablespoons of liquid from the cooked pasta. Heat and top with grated Parmigiano Reggiano cheese.
This recipe would be great with mushrooms, yellow summer squash, red peppers etc. Anything from your garden.

Friday, November 12

Flat Bread Tacos

1 C sour cream
2 -3 tsps taco seasoning mix
1 lb. ground beef
1 pkg taco seasoning (season to taste)
1 recipe of flatbread (see below)

Optional toppings: sliced ripe olives, shredded lettuce, diced tomatoes and shredded cheese

In a bowl, mix together the sour cream and taco seasoning to taste. chill until serving.(at least 30 minutes)

In a large frying pan, cook the hamburger over medium heat until no longer pink; drain. Add in the taco seasong and cook according to the directions on the back of the package.

To serve, spread each flatbread with 2 tablespoons sour cream mixture then top each with meat mixture. Add toppings if desired.


1 tube (16.3 ounces) Pillsbury Grand refrigerated buttermilk biscuits

With your hand or a rolling pin press out each biscuit into a 6-in. circle. You want a nice even thickness. In a nonstick skillet frying pan or griddle over medium heat, cook each biscuit for about 60 seconds per side or until golden brown. This is a "dry fry" Do not use any type of grease, oil, butter etc. You cook them in a completely dry pan.

I got this recipe from yourhomebasedmom. We had it last night and it was very very good. Dad like it.

Ooey Gooey Turtle Bars

- 1 package refrigerated sugar cookie dough - 16.5 oz.
- 2 cups semi-sweet chocolate chips
- 3 cups chopped pecans
- 1/2 cup butter
- 1 jar caramel topping - 12.25 oz
- 1/2 cup brown sugar
- 1 cup graham cracker crumbs

Container: 9 x 13 baking pan
Prep Time: 45 minutes
Cook Time: 30 minutes
  • Preheat the oven to 350° F.
  • Press the sugar cookie dough into the bottom of an ungreased 9 x 13 pan.
  • Sprinkle half the chocolate chips and chopped pecans over the sugar cookie dough. Press the chocolate chips and pecans into the dough lightly.
  • Melt the butter over medium-high heat in a heavy saucepan. Add the caramel topping, brown sugar, and graham cracker crumbs to the melted butter and stir to combine.
  • Bring mixture to a boil, stirring continuously.
  • Pour this mixture over the crust and spread out evenly.
  • Sprinkle the remaining chocolate chips and pecans over the top of the caramel topping layer.
  • Bake for 25 to 35. The bars are done when the edges are golden brown and the pecans are slightly toasted.
  • Remove from the oven and place on a cooling rack.
  • Allow the bars to cool for 30 minutes; then loosen them from the sides of the pan only. Leave them in the pan to cool completely before cutting.

Thursday, November 11

Tomato-Basil Parmesan Soup

Makes about 2 quarts

2 (14 oz) cans diced tomatoes, with juice
1 cup finely diced celery
1 cup finely diced carrots
4 cups chicken broth
1 cup finely diced onions
1/2 bay leaf
1 tsp dried oregano or 1 Tbsp fresh oregano
1 Tbsp dried basil or 1/4 cup fresh basil
1/2 cup butter
1/2 cup flour
1 cup Parmesan cheese
2 cups half and half, warmed
1 tsp salt
1/4 tsp black pepper

In a large slow cooker, combine tomatoes, celery, carrots, chicken broth, onions, bay leaf, oregano, and basil (if using fresh oregano and basil; if using dried oregano and basil add those two ingredients in the last hour of cook time). Cover and cook on low for 5 to 7 hours, until flavors are blended and vegetables are soft.

About an hour before serving prepare a roux: Melt butter over low heat in a skillet and add flour; stir constantly with a whisk for 5 to 7 minutes. Slowly stir in 1 cup hot soup from the slow cooker. Add another 3 cups soup and stir until smooth.

Add all back into the slow cooker. Stir and add Parmesan cheese, warmed half and half, salt, and pepper. Cover and cook on low for another hour until ready to serve.

I found this in BYU Magazine - it is from Karen Petersen who spent a year making 365 slow-cooker recipes.

Thursday, November 4

Turtle Bars

1 1/2 Cups flour
1 1/2 Cups oatmeal
1/2 tsp salt
1 tsp baking soda
1 1/4 Cup brown sugar
2 Cubes melted butter
Mix and put 1/2 of the dough in an 8 x 8 pan. Bake at 350 for 10 minutes.
Unwrap 48 caramels and melt them with 7 TBS evaporated milk.
Pour the caramel over the cooked crust, sprinkle with 1 1/2 Cups milk chocolate chips, and nuts if you would like. Drop the rest of the dough on top and bake an additional 15 minutes at 350.
This is Marcie Hoopes' recipe. They are fantastic!!

Wednesday, November 3

Peanut Brittle

2 Cups sugar
1 Cup Karo syrup
1 Cup water

Boil until it spins a thread (15 minutes) Add 2 Cups raw peanuts. Cook until brown (15 minutes). Stir constantly or peanuts will burn. Add 1/4 tsp salt, 2 TBS butter, 2 tsp vanilla and 2 tsp soda. It will foam like crazy. Pour onto a buttered cookie sheet.
My mom made this every Christmas - still does. Brings back such wonderful memories for me.

Tuesday, November 2

Turkey Cutlets

Turkey Cutlets (or chicken tenders)
1 large can cream of mushroom soup
1 16 oz container sour cream
Monterey jack cheese shredded.

Pound turkey cutlets until flat. Brown in a frying pan with a small amount of butter. Remove from pan. Add soup, sour cream, and cheese. Cook until cheese melts. Layer in a crockpot with sauce first, then turkey. Finish with sauce on top. Cook on low all day. Serve with mashed or baked potatoes.
(This is also Terri Larsen's recipe. I am in the Terri section of my recipes)

Monday, November 1

Caramel Popcorn

2 sticks margarine
1 1/8 Cups brown sugar
3 Cups marshmallows
2 bags of popped popcorn

Melt margarine and brown sugar. Add marshmallows. Cook until just melted. Pour over popcorn. Stir until coated.

Terri's Vegetable Soup

1 lb hamburger
6 potatoes peeled and cubed
4 carrots peeled and cut into short sticks
1 onion chopped
1 can tomato sauce
1/2 tsp sage
1/2 tsp oregano
1 tsp. salt
1/2 tsp pepper

Bring stock pot of water to a boil. Crumble raw hamburger into water. Add all other ingredients. Cook over low heat all day. Stir occasionally.

Thursday, October 28

Bratten's Clam Chowder

2 cans clams
1 Cup diced onions
1 Cup chopped celery
2 Cups diced potatoes
1/2 tsp sugar
1 1/2 tsp salt and pepper (each)
1/4 Cup margarine
3/4 Cup flour
1 quart 1/2 and 1/2 or 1 pint milk and 1 pint cream
1/2 tsp wine vinegar
Put potatoes, onions and celery in pan. Pour juice from clams over the potatoes. Add water to cover. Simmer until potatoes are tender. In another pan melt butter. Slowly add the flour. Blend together and slowly add cream and cook for 1 or 2 minutes until it is smooth and thick. Add sauce to undrained vegetables. Add clams and seasonings. Cook until it is hot.
This is my mom's speciality.

Tuesday, October 26

Molten Chocolate Cake


Serves 6.

  • 4 tablespoons unsalted butter, room temperature, plus more for muffin tins
  • 1/3 cup granulated sugar, plus more for muffin tins
  • 3 large eggs
  • 1/3 cup all-purpose flour
  • 1/4 teaspoon salt
  • 8 ounces bittersweet chocolate, melted
  • Confectioners' sugar, for dusting
  • Whipped Cream , for serving


  1. Preheat oven to 400 degrees. Generously butter 6 cups of a standard muffin tin. Dust with granulated sugar, and tap out excess. Set aside.
  2. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and granulated sugar until fluffy. Add eggs one at a time, beating well after each addition. With the mixer on low speed, beat in flour and salt until just combined. Beat in chocolate until just combined. Divide batter evenly among prepared muffin cups.
  3. Place muffin tin on a baking sheet; bake just until tops of the cakes no longer jiggle when the pan is lightly shaken, 8 to 10 minutes. Remove from oven; let stand 10 minutes.
  4. To serve, turn out cakes, and place on serving plates, bottom sides up. Dust with confectioners' sugar, and serve with whipped cream, if desired.

Monday, October 25

Chocolate Popcorn

1 package microwave popcorn
7 oz melting chocolate
1/3 cup M & M's
(can add pretzels)

Pop the popcorn
melt the chocolate (I like white chocolate)
Mix in a large bowl - add M & M's. Spread on a cookie sheet to cool and enjoy.
Thanks onecrazycookie for the picture.

Tuesday, October 19

Candy Bar Freezer Dessert

2 cups graham cracker crumbs
1 cup crushed saltines (about 30 crackers)
1/2 cup butter, melted
2 cups cold milk
2 packages (3.4 ounces each) instant vanilla pudding mix
4 cups butter pecan ice cream, softened (I used vanilla)
1 carton (8 ounces) frozen whipped topping, thawed
1 Butterfinger candy bar (2.1 ounces), chopped (I used more)
  • In a large bowl, combine the cracker crumbs and butter. Pat three-fourths of the mixture into an ungreased 9x13 inch dish. Cover and refrigerate.
  • In a large bowl, whisk milk and pudding mixes for 2 minutes or until thickened. Stir in ice cream until blended. Spread over crust. Spread whipped topping over pudding layer.
  • In a small bowl, combine choped candy bar and the remaining crumb mixture; sprinkle over whipped topping. Cover and freeze for at least 2 hours. This is a wonderful dessert that April Steimle made for our Stake Conference dinner. IT WAS FANTASTIC.

Thursday, October 14

Pioneer Woman Chicken Spaghetti


  • 2 cups Cooked Chicken
  • 3 cups Dry Spaghetti, Broken Into Two Inch Pieces
  • 2 cans Cream Of Mushroom Soup
  • 2 cups Grated Sharp Cheddar Cheese
  • ¼ cups Finely Diced Green Pepper
  • ¼ cups Finely Diced Onion
  • 1 jar (4 Ounce) Diced Pimentos, Drained
  • 2 cups Reserved Chicken Broth From Pot
  • 1 teaspoon Lawry's Seasoned Salt
  • ⅛ teaspoons (to 1/4 Teaspoon) Cayenne Pepper
  • Salt And Pepper, to taste
  • 1 cup Additional Grated Sharp Cheddar Cheese

Preparation Instructions

Cook 1 cut up fryer and pick out the meat to make two cups. Cook spaghetti in same chicken broth until al dente. Do not overcook. When spaghetti is cooked, combine with remaining ingredients except additional 1 cup sharp cheddar.

Place mixture in casserole pan and top with remaining sharp cheddar. Cover and freeze up to six months, cover and refrigerate up to two days, or bake immediately: 350 degrees for 45 minutes until bubbly. (If the cheese on top starts to get too cooked, cover with foil).

Cadillac Bean Dip

1 Can black eyed peas (drained)
1 Can shoepeg corn (drained)
1 Can pinto beans or black beans (drained
1/2 green, red and yellow bell pepper (chopped)
1/2 large red/purple onion (chopped
Bring the ingredients below to a boil and then allow to cool and pour over the above ingredients
1 Cup oil
1/2 Cup sugar
1/2 Cup cider vinegar
Marinate 4-6 hours or overnight. May want to drain some of the liquid before you serve. Optional chopped jalapeno. Serve with chips. Can keep in the frig for a week.

White Turkey Chili

  • 2 Tbs. olive oil
  • 1 large yellow onion, diced
  • Salt and freshly ground pepper, to taste
  • 2 tsp. toasted ground cumin
  • 5 garlic cloves, minced
  • 1 jalapeño, seeded and minced
  • 1 lb. Anaheim chilies, roasted, peeled and diced,
    or 3 cans (each 7 oz.) whole fire-roasted
    Anaheim chilies, diced
  • 4 to 4 1/2 cups low-sodium chicken broth,
  • 1 lb. diced cooked turkey
  • 3 cans (each 15 oz.) cannellini beans, drained
    and rinsed, or 4 1/2 cups cooked white beans,
  • 2 Tbs. minced fresh oregano
  • 1/3 cup minced fresh cilantro
  • 1/4 cup cornmeal
  • Shredded jack cheese, sour cream and lime
    wedges for serving


In a large sauté pan over medium heat, warm the olive oil. Add the onion, season with salt and pepper and cook, stirring occasionally, until softened, 5 to 7 minutes. Add the cumin, garlic and jalapeño and cook, stirring, for 30 seconds. Stir in the chilies and 3 1/2 cups of the broth, then transfer to a slow cooker. Stir in the turkey, beans, oregano and cilantro.

Put the cornmeal in a small bowl and slowly whisk in 1/2 cup of the broth. Stir the cornmeal mixture into the turkey mixture. Cover and cook on high for 3 hours according to the manufacturer's instructions. Thin the chili with more broth if needed.

Ladle the chili into warmed bowls. Serve with cheese, sour cream and lime wedges. Serves 6 to 8.

Sausage and Tortellini Soup

  • 3/4 - 1 LB. Italian sausage (hot or mild)
  • 1 can (14 1/2 oz) Diced Tomatoes with Basil, Garlic & Oregano
  • 1 pkg (9 oz.) fresh or frozen cheese tortellini
  • 1 can (14 oz) beef broth
  • 1 c. water
  • 1 tsp. oregano
  • 1 tsp. basil
  • 1/4 tsp. hot pepper
  • 1 Tbsp. garlic
  • 1 small onion chopped
  • 2 green onions, sliced
  • fresh grated Parmesan cheese

Brown sausage & drain. Add remaining ingredients except tortellini & cheese. Bring to a boil. Add tortellini, cover, reduce heat and simmer until pasta is nearly done. Simmer until heated through. Sprinkle with finely grated fresh parmesan cheese and serve.

We had this at Robb and Marybeth's wedding. It is so delicious!!

Martha's French Onion Soup


Serves 6.

  • 4 tablespoons unsalted butter
  • 2 pounds yellow onions, sliced 1/4-inch into half circles
  • 1 teaspoon sugar
  • 1 tablespoons all-purpose flour
  • 3 cups Homemade Beef Stock
  • 2 teaspoons chopped fresh thyme or 3/4 teaspoon dried thyme
  • Salt and freshly ground black pepper
  • 1 small French baguette, sliced crosswise into 1/2-inch pieces
  • 8 ounces Gruyere cheese, grated on the large holes of a box grater (about 3 cups)


  1. Melt butter in a large Dutch oven or heavy pot on medium-low heat. Add onions. Spread them out in as thin a layer as possible. Sprinkle with sugar, and cook, stirring just as needed to keep onions from sticking, until they are melting and soft, golden brown, and beginning to caramelize, about 1 hour.
  2. Sprinkle flour over onions, and stir to coat. Add stock, and thyme, and bring to a simmer. Cook, partially covered, for about 30 minutes, to allow the flavors to combine. Season with salt and pepper to taste.
  3. Meanwhile, lightly toast bread under a broiler; set aside. Ladle hot soup into six ovenproof bowls. Arrange the bowls on a baking pan. Place 1 or 2 slices of toasted bread over each bowl of soup. Sprinkle 1/2 cup grated cheese over bread in each bowl, and place under the broiler until cheese is melted and crusty brown around the edges. Watch carefully that bread doesn't burn. Serve immediately.

Thursday, October 7

Barry's Chocolate Chip Cookies

2 Cups cold butter, cut into chunks
2 Cups firmly packed brown sugar
1 1/2 Cups sugar
4 large eggs
1 TBS vanilla
6 cups flour
3/4 Cup oat bran
2 1/2 tsp baking soda
2 Cups coarsely chopped walnuts or pecans
4 Cups chocolate chips
2 Cups butterscotch chips

In a large bowl, beat butter and brown sugar with granulated sugar until creamy and light. Beat in eggs and vanilla until well-blended. Add flour, oat bran, and baking soda and mix well. Stir in nuts and chocolate and butterscotch chips.

Roll balls of cookie dough into 1 1/2 inch diameter balls. Put on a cookie sheet in one layer and refrigerate until cold. Bake the cookies at 400 degrees. Bake them for 8 minutes or until slightly browned on the top. Inside of cookies will be soft (due to the dough being cold when the baking is started).
These are the famous Finlay Chocolate Chip Cookies!!

Impossibly East Breakfast Bake

2 packages (12 oz each) bulk pork sausage
medium bell pepper, chopped (1 cup)
medium onion, chopped (1/2 cup)
cups frozen hash brown potatoes
cups shredded Cheddar cheese (8 oz)
cup Original Bisquick® mix
cups milk
teaspoon pepper
  1. Heat oven to 400°F. Grease rectangular baking dish, 13x9x2 inches. Cook sausage, bell pepper and onion in 10-inch skillet over medium heat, stirring occasionally, until sausage is no longer pink; drain. Stir together sausage mixture, potatoes and 1 1/2 cups of the cheese in baking dish.
  2. Stir Bisquick mix, milk, pepper and eggs until blended. Pour into baking dish.
  3. Bake uncovered 40 to 45 minutes or until knife inserted in center comes out clean. Sprinkle with remaining cheese. Bake 1 to 2 minutes longer or just until cheese is melted. Cool 5 minutes.
Makes 12 servings

Creme Brulee French Toast

1/2 Cup Butter
1 Cup Brown Sugar
2 TBS corn syrup
1 loaf Texas Toast Bread (extra thick slices)
5 eggs
1 1/2 C. half and half
1/4 tsp salt
1 tsp vanilla

In a small saucepan melt butter, brown sugar, and corn syrup over medium heat until smooth stirring occasionally. Pour mixture onto large, greased jelly roll pan. Spread to cover surface. Place 12 slices Texas toast bread in a single layer to cover pan. mix together eggs, cream, salt, and vanilla. Spoon mixture over each piece of bread. Cover and refrigerate overnight. Bake uncovered at 350 for about 30 minutes. Remove from pan and serve immediately. Flip bread over when serving so the brown gooey side is face up. (Can be served with Magleby's syrups)

Tuesday, September 28

Prophet Salad

Mix 1 bag of mixed greens,
1 Cup sugared cashews
1 bunch of green onions chopped
3/4 Cup crumbled bleu cheese
2 Cups cooked, cubed chicken
1 avocado peeled and chopped
1 can mandarin oranges
1/3 cup craisins

Top with dressing
1/4 Cup oil
1 TBS chopped parsley
1 TBS sugar
2 TBS vinegar
salt and pepper to taste
This recipe is from Amy Gray - they served it at our 2007 Arcadia Stake Women's Conference.

Relief Society Chicken Casserole

2 whole chickens (I just used chicken breasts)
1 pint sour cream
2 cans cream of chicken soup
1 cup milk
Stew chicken; remove bones and cut up meat. Put in 9 x 13 pan. Combine soup, milk and sour cream and pour over chicken.
1 7-oz pkg dressing mix
1/3 Cup butter
1/4 Cup chopped onion
1/2 Cup celery chopped
salt and pepper to taste
Mix all ingredients together and put on top of chicken mixture. Cover with foil and refrigerate overnight. Bake next day at 350 for 1 hour.
Thanks Diane's Dishes for the beautiful picture.

Stuffed French Toast

12 slices of sturdy bread
2 8-oz pkgs. cream cheese
12 eggs
2 cups milk
3/4 Cup maple syrup
1 tsp cinnamon (optional)
1 tsp nutmeg (optional)

Cut the crust off 12 slices of sturdy bread. Slice into 1" squares. Place half into an ungreased 9 x 13 pan. Cube 2 8-oz packages of cream cheese into 1/2 pieces. Place on top of bread layer in dish. Place remaining bread over top of cream cheese.
Beat 12 eggs, add 2 cups of milk, 3/4 cup of maple syrup and 1/2 tsp each of cinnamon and nutmeg. Pour over bread mixture. Optional - sprinkle with remaining cinnamon and nutmeg. Cover with plastic wrap and refrigerate overnight.

Bake at 375 for 45 minutes. (60 minutes in glass dish) or until done; check that the center is not watery or jiggly. May serve with syrup and powdered sugar.
This recipe is courtesy of Marcie Hoopes and when I made it I divided it into two pans and put Pam on the bottom - it did a lot better.

Wednesday, September 22

Turtle Cake

1 box German Chocolate cake mix
1 14 oz bag caramels
1/2 Cup evaporated milk
3/4 cup butter
2 Cups chopped walnuts/pecans
1 cup miniature chocolate chips
Prepare cake mix using package directions.
Pour half of the batter into a greased 9 x 13 baking dish. Bake at 350 for 20 minutes. Melt caramels with evaporated milk and butter in a sauce pan over low heat, stirring constantly. Pour over cake. Sprinkle with 1 cup nuts and 1 cup chocolate chips. Pour remaining batter over filling. Sprinkle with remaining 1 cup nuts. Bake at 350 for an additional 25-30 minutes.

Earthquake Cake

1 cup coconut
1 cup chopped nuts
1 box chocolate cake mix
1 8oz package cream cheese, softened
1/2 cup butter (1 stick) softened
1 teaspoon vanilla
2 cups powdered sugar
3/4 cup chocolate chips

Grease a 9-by-13-inch pan. Sprinkle nuts and coconut on bottom of pan. Mix cake mix as directed on box. Pour over nuts and coconut.

In a separate mixing bowl, beat together the cream cheese, butter, sugar and vanilla with a hand mixer on low to medium-low until well blended (add the sugar about a half cup at a time to prevent a powder explosion). This mixture will look like thick cheesecake batter.

Drop by spoonfuls over the chocolate cake batter, leaving at least a one-inch margin around the sides of the pan (this prevents the cheesecake from bubbling over).

Weave a butter knife in an s-pattern through the batter to create a swirl, but be sure to not disturb the nuts and coconut — keep the knife very shallow. Sprinkle with the chocolate chips.

Bake at 350 degrees for 50 minutes.

Broccoli Salad

1 head (2-3 Cups) Broccoli - bite size
1 pound bacon crisply cooked, drained and chopped
8 oz of dates chopped
2/3 cups salted cocktail peanuts
1 Cup real Mayonnaise
1/3 Cup sugar
2 TBS vinegar
Assemble salad ingredients. Mix sauce and dress salad.
This is Ginger Daines recipe - knowing that alone makes it a winner. The tastes combine to be delicious.

Tuesday, September 21

Layered Ice Cream Cake

15 Oreos
1 TBS milk
8-9 ice cream sandwiches
1 pint mint chocolate chip ice cream
1 pint vanilla frozen yogurt (I have used vanilla ice cream)
1 pint strawberry ice cream or frozen yogurt
1 container (8 oz) frozen whipped topping thawed
1. Coat bottom and side of a 9-inch round springform pan with nonstick cooking spray. Line side with waxed paper using spray to help adhere to pan. Trim paper to height of pan.
2. Finely crush 12 of the cookies in a food processor. Add milk; pulse just until mixture holds together. Set aside.
3. Unwrap 4 ice cream sandwiches. Working quickly, cut each in quarters. Stack strips of sandwiches on end, packing them snugly together, around waxed-paper-lined pan. Repeat with remaining sandwiches to form a stand-up edge. Spoon cookie crumbs into center of pan; press firmly over bottom. Freeze 1 hour.
4. Remove all 3 flavors of ice cream or frozen yogurt from freezer and let soften for 15 minutes at room temperature. Transfer mint ice cream to a small bowl and stir until good but firm spreading consistency. Repeat with vanilla and strawberry. Remove pan from freezer. Spread mint ice cream on bottom, then top with vanilla and strawberry, spreading all layers level. Top with thawed whipped topping swirling top decoratively. Crush remaining 3 sandwich cookies and sprinkle over cake. Return to freezer; freeze overnight.
5. To serve, remove side of pan, then waxed paper. Cut into wedges.

Crunchy Quesadilla Stack

  • 1 Can Ro*Tel Original Diced Tomatoes & Green Chilies drained
  • 1 PAM Original No-Stick Cooking Spray
  • 1 Cup shredded sharp Cheddar cheese
  • 1 Small avocado pitted
  • 1 Cup shredded cooked chicken (can be a meatless meal also
  • 1/4 Cup sliced green onions
  • 1 Teaspoon garlic salt
  • 1 Can Rosarita Traditional Refried Beans (16 oz each)
  • 10 Medium flour tortillas (6-inches each)
  • 5 fried corn tostada shells (6-inches each)


  1. Spray large skillet with cooking spray; set aside. Combine drained tomatoes, cheese, avocado, green onions and garlic salt in medium bowl; blend well.
  2. Spread 1/3 cup refried beans over entire surface of 5 flour tortillas; top each with tostada shell. Spoon tomato mixture over shell; top with remaining flour tortillas to form 5 quesadillas stacks.
  3. Spray large skillet with cooking spray. Brown both sides of each quesadilla stack in prepared skillet over medium heat until golden brown. Cut each into 4 wedges to serve.

Blueberry Crumb Cake


For the streusel:

  • 1/4 cup granulated sugar
  • 1/3 cup light brown sugar, lightly packed
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1/4 pound (1 stick) unsalted butter, melted
  • 1 1/3 cups all-purpose flour

For the cake:

  • 6 tablespoons unsalted butter, at room temperature (3/4 stick)
  • 3/4 cup granulated sugar
  • 2 extra-large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon grated lemon zest
  • 2/3 cup sour cream
  • 1 1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 cup fresh blueberries
  • Confectioners' sugar for sprinkling


Preheat the oven to 350 degrees F. Butter and flour a 9-inch round baking pan.

For the streusel:

Combine the granulated sugar, brown sugar, cinnamon, and nutmeg in a bowl. Stir in the melted butter and then the flour. Mix well and set aside.

For the cake:

Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed for 4 to 5 minutes, until light. Reduce the speed to low and add the eggs 1 at a time, then add the vanilla, lemon zest, and sour cream. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed, add the flour mixture to the batter until just combined. Fold in the blueberries and stir with a spatula to be sure the batter is completely mixed.

Spoon the batter into the prepared pan and spread it out with a knife. With your fingers,

crumble the topping evenly over the batter. Bake for 40 to 50 minutes, until a cake tester comes out clean. Cool completely and serve sprinkled with confectioners' sugar.

This is an Ina Garten recipe that I made for the morningside last Friday. I made 7 of them and they were all delicious.

Thursday, September 16

Blueberry Cream Muffins

4 Eggs
2 1/4 Cup sugar
1 Cup vegetable oil
1 tsp vanilla
4 Cups flour
1 tsp salt
1 tsp baking soda
2 Cups Sour Cream
2 Cups Blueberries
1. Preheat oven to 400 degrees. Grease 24 muffin cups or line with paper muffin liners.
2. In large bowl beat eggs, gradually add sugar while beating. Continue beating while slowly pouring in oil. Stir in vanilla. In a separate bowl, stir together flour, salt and baking soda.
3. Stir dry ingredients into egg mixture alternately with sour cream. Gently fold in blueberries. Scoop batter into prepared muffin cups.
Top with Crumb topping: (I usually double the topping for this many muffins)
2/3 Cup packed brown sugar
2 TBS flour
1/4 tsp cinnamon
2 TBS butter

4. Bake in preheated oven for 20 minutes.
The recipe is from Margaret Miramontes and the beautiful picture is from Vanillasugar.

Angela's Wonderful Salad

Mixed Greens
Sliced pears
Feta cheese
Candied Pecans
Girard's Champagne Salad Dressing

Tuesday, September 14

Parmesan Knots

2 tablespoons and 2 teaspoons
vegetable oil
1 tablespoon and 1 teaspoon grated
Parmesan cheese
1/2 teaspoon dried parsley flakes
1/2 teaspoon dried oregano
1/4 teaspoon garlic powder
Dash pepper
1 (12 ounce) can refrigerated buttermilk
You have scaled this recipe's ingredients to yield a new amount (20). The directions below still refer to the original recipe yield (60).
1. In a small bowl, combine oil, cheese, parsley, oregano, garlic powder and pepper; set aside.
2. Cut each biscuit in half. Roll each portion into a 6-in. rope; tie in a loose knot. Place on greased baking sheets.
3. Bake at 450 degrees F for 6-8 minutes or until golden brown; immediately brush with the Parmesan mixture. Serve warm or freeze for up to 2 months.

Marinade for Chicken

1/4 cup and 2 tablespoons vegetable oil
3 tablespoons soy sauce
2 tablespoons Worcestershire sauce
2 tablespoons red wine vinegar
1 tablespoon and 1 teaspoon lemon juice
1-1/2 teaspoons dry mustard
1/4 teaspoon salt
3/4 teaspoon black pepper
1/4 teaspoon finely minced fresh parsley
1. In a medium bowl, mix together oil, soy sauce, Worcestershire sauce, wine vinegar, and lemon juice. Stir in mustard powder, salt, pepper, and parsley. Use to marinate chicken before cooking as desired. The longer you marinate, the more flavor it will have.

Chocolate Crackle Cookies

1, 20 oz package or 1 pouch Ghirardelli Double Chocolate
Brownie Mix

1 1/4 cup all-purpose flour
3 eggs
1/3 cup vegetable oil
1/4 cup granulated sugar
1 cup powdered sugar (reserve for coating dough)
Preheat oven to 350°F. Place brownie mix, flour, eggs, oil and granulated sugar in medium bowl. Stir until blended. (Dough will be stiff.) Place powdered sugar in separate bowl. For each cookie, scoop 1 rounded tablespoon dough and place in powdered sugar. Roll dough gently into balls, coating thoroughly with powdered sugar. Place 2 inches apart onto ungreased cookie sheet. Bake 11-13 minutes.
Makes 2 1/2 dozen cookies.
I needed some cookies and used the brownie mix sold at Costco - they were great.

Wednesday, September 8

Oatmeal Crispies

  • 1 cup Shortening (Crisco)
  • 1 cup Packed Brown Sugar
  • 1 cup Sugar
  • 2 whole Eggs
  • 1 teaspoon Vanilla
  • 1-½ cup All-purpose Flour
  • 1 teaspoon Salt
  • 1 teaspoon Baking Soda
  • 3 cups Quick Oats
  • ½ cups Finely Chopped Pecans

Preparation Instructions

In a large mixing bowl, cream shortening with both sugars until well combined.

In a separate bowl, beat eggs together. Add vanilla and stir to combine. Add to the shortening/sugar mixture and mix well.

In a separate bowl combine the flour, salt and baking soda. Mix carefully into the egg/shortening mixture until well combined. Now add the quick oats and mix well again. Finally add the finely chopped pecans and mix well to combine.

Divide the dough in half and place each half of the dough onto a sheet of waxed paper. Roll the dough into a log and then wrap it tightly in the waxed paper. Now you can either chill or freeze the dough until later or you can go ahead and slice the dough evenly into cookie rounds.

When you are ready to bake them place them on a cookie sheet and bake at 350 degrees for 10 minutes until they are golden brown.

Pioneer Woman Cooks - Marybeth and I made these in CT!! Oh they were good.

Mini Glazed Lemon Cake

2 T butter, softened & divided
2 T sugar
2 small lemons, divided
1 pkg (9 oz.) yellow cake mix
1 egg
1 8 oz. container sour cream

2 T lemon juice (from lemon used for cakes)
2 T butter
1/4 C sugar

1. For cakes, brush 6 Prep Bowls with 1 T butter; sprinkle with sugar. Thinly slice one of the lemons. Remove any seeds from the lemon slices and place one slice in the bottom of each bowl; set bowls aside.

2. Zest remaining lemon and measure 1 T of zest; set lemon aside for glaze. Place remaining 1 T butter into microwavable bowl; microwave on high 15-20 seconds or until melted. Add lemon zest, cake mix, egg, and sour cream; whisk 1 minute or until smooth (batter is pretty thick). Scoop batter evenly into prepared bowls. Place bowls in circle on microwave turntable. Microwave on high 4-5 minutes or until wooden pick inserted in centers comes out clean (cake still looks slightly wet). Carefully remove cakes from microwave; cool in bowls for 5 minutes.

3. Meanwhile, for glaze, juice reserved lemon to measure 2 T juice. Melt butter. Stir in lemon juice and sugar; microwave on high 30-60 seconds or until boiling.

4. To serve, gently tap sides of bowls to release cakes. Transfer to serving plates and drizzle glaze over cakes.

We had these at Bennett's blessing. I can't even find a comparable picture. They were delicious and so quick - but you need to have the right dish - pampered chef sells them.

Baked New Red Potato Dollars

8 new red potatoes
1/4 c. butter
2 green onions, chopped include tops
Parmesan cheese
Scrub and dry potatoes, leave skin on. Cut each potato into 3/16 inch slices, keeping each potato intact (don't scatter slices). Butter a Pyrex loaf pan and sit potatoes upright (discard 2 round ends of each) in two rows in it. Melt butter, add onions and pour over potatoes. Sprinkle with Parmesan. Bake uncovered at 425 degrees for 1 hour. Reduce heat to 375 degrees and bake 30 minutes longer or until tender. Turn out on platter to serve. Serves: 6.

Oh folks - I just found the recipe on Sunday just to have a new way to have potatoes for just me and dad and OH BABY!! These are fantastic. bytheway - I didn't have green onions so I used freeze dried chives and they were still fantastic.

Wednesday, September 1

Ginger Glzed Chicken with Pineapple Salsa


  • 1/2 cup pineapple juice (see below)
  • 1/2 cup soy sauce
  • 1/4 cup each Oriental dark sesame oil, olive or vegetable oil and honey
  • 1-1/2 tablespoons minced garlic
  • 1 tablespoon grated fresh ginger
  • 1 teaspoon pepper
  • 6 skinless, boneless chicken-breast halves (5 oz each)
  • Pineapple Salsa
  • 1 can (20 oz) Pineapple Tidbits, drained, (reserve 1/2 cup juice for glaze)
  • 1/2 cup chopped fresh Cilantro
  • 1/4 to 1/2 cup chopped Red Onion
  • 1 teaspoon fresh lime juice


  1. Glaze : Mix all ingredients in large glass measuring cup.
  2. Place chicken in ziptop bag, add glaze, seal and turn to coat chicken. Place in a dish in case of drips. Refrigerate 4 to 6 hours.

  3. Heat outdoor grill to medium-high.

  4. Salsa : Mix all ingredients in medium serving bowl. Cover and refrigerate until ready to serve.

  5. Drain glaze into medium saucepan. Bring to a boil over high heat; boil 2 minutes.
  6. Grill chicken, turning once and basting often with glaze, 10 to 12 minutes until deep golden brown and no longer pink in thickest part. Transfer to a clean platter. Discard any remaining glaze.

  7. Serve chicken with the salsa.

Yummy Salsa

4-5 roma tomatoes - chopped
2-3 avocados - chopped
red pepper chopped
1/2 bunch green onions chopped
1/2 bunch cilantro chopped
1 15.5 ounce can of black beans - drained and rinsed
1 can of corn
juice of one lime
one package of dry zesty Italian dressing made according to package direction.

Gently toss together.

Sweet and Sour Meatball Simmer

3/4 Lb frozen prepared meatballs
1 medium each red and yellow pepper cut into chunks
1/4 Cup water
1/4 Cup apricot jam
1/4 Cup Catalina Dressing
2 TBS soy sauce
3/4 tsp ground ginger and garlic powder
2 Cups cooked rice

Combine all the ingredients except rice in large skillet; cover. Cook on medium heat 10 minutes, stirring occasionally. Increase heat to medium-high; uncover. Cook 8 to 10 minutes or until sauce is thickened and meatballs are heated through, stirring occasionally. Serve over the hot cooked rice.

Tuesday, August 31

S'More Cookie

1 1/2 cups all purpose flour ( I added 1/2 cup more)
1 cup graham cracker crumbs
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup sugar
3/4 cup brown sugar
1 teaspoon vanilla extract
2 eggs
2 cups miniature chocolate chips
1 1/2 cups mini marshmallows
2 Hershey bars, chopped

Preheat oven to 375 degrees.

In a medium bowl combine the flour, graham cracker crumbs, baking soda, salt. Whisk together. In a separate larger bowl beat together the butter, sugar, brown sugar and vanilla until creamy. Add the eggs one at a time, beating well after each addition. Slowly beat in the flour mixture until smooth. Stir in the chocolate chips. Drop by rounded tablespoon onto ungreased cookie sheet.

Bake for 8 minutes, and remove from the oven. Push 3 to 4 marshmallows and a few pieces of hershey bar into each cookies. Return to the oven and bake an additional 3-4 minutes until fully cooked. Cool cookies on a wire rack.

Makes approximately 4 dozen cookies.

Got these from Baked Perfection - awesome.