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.