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.