Thursday, December 29, 2011

Cutler's Gingerbread Cookies with Buttercream Frosting

Original Recipe From A Bountiful Kitchen

Cutler's Gingerbread Cookies with Buttercream Frosting

1/2 cup butter
1/2 cup margarine*
1 cup sugar
1 egg
1 cup molasses (We like Grandma's brand)
1/2 teaspoon slat
1 1/2 teaspoon baking soda
1 tablespoon ginger
1 1/4 teaspoon cloves
1 1/4 teaspoon cinnamon
4 1/2 cups cake flour (more if needed, so it's not too sticky)**

Cream butter, margarine and sugar. Add egg and molasses and stir until combined.
Mix dry ingredients together and gradually stir into the molasses mixture.
Chill dough for about 1-2 hours. Chilling the dough makes it easier to handle if rolling dough out to make cut out cookies.
When ready to bake, scoop the dough, using an ice cream or large cookie scoop.
Drop onto a parchment lined baking sheet, about 6 per sheet.
Bake at 350 degrees for about 8-10 minutes. Cookies are done when top is crackled and middle no longer looks wet or shiny.
This dough may be used to make gingerbread men.

-*You may also use all butter, a combination of butter and margarine, or a cup of butter flavored Crisco.
- If desired, roll the dough in sugar before baking.
-**Cutler's uses a commercial cake flour. If you use all purpose flour, start with 4 cups of flour, and add more flour as needed to produce a dough that is not too sticky.

Cutler's Buttercream Frosting:

1 cup butter, room temperature
4 cups powdered sugar
1 teaspoon vanilla
Milk to thin out the frosting

Beat the butter and the powdered sugar together until smooth in a large bowl, or a mixer with the paddle or whisk attachment. Add vanilla. Beat well. Add milk, a tablespoon at a time until the frosting is at desired consistency. Continue beating until smooth.
Frost the cooled cookies.

Friday, December 9, 2011

Roasted Potatoes With Pappers And Onions

Original recipe can be found HERE

1 1/2 to 2 pounds fingerling potatoes or red skin baby potatoes
1 small red bell pepper, seeded and cut into thin strips
1 Italian mild green pepper, cubanelle, seeded and thinly sliced
1 medium yellow skinned onion, thinly sliced
4 large cloves garlic, cracked away from skin
1 teaspoon crushed red pepper flakes
1/4 cup tablespoons extra-virgin olive oil, divided
Coarse salt and pepper

Preheat oven to 500 degrees F.
Cut fingerling potatoes into halves or quarters, depending on thickness of fingerlings -- thin, small fingerlings may also be left hole, larger potatoes should be quartered to speed cooking process. If you are using small red potatoes, halve or quarter them in the same way.
Cover a large cookie sheet with foil. Place potatoes on cookie sheet. Combine with peppers and onions, garlic and crushed red pepper flakes. Coat the potatoes, peppers and onions with extra-virgin olive oil just enough to coat vegetables in a thin layer, 2 to 3 tablespoons. Season liberally with salt and pepper. Place potatoes in the oven and roast 20 to 22 minutes, until potatoes are just tender and peppers and onions are crisp at edges. Toss mixture with tongs, turning the potatoes after 15 minutes. When the potatoes are cooked, transfer them to a serving dish and peel the foil off the cookie sheet and discard for super-quick clean up!

Saturday, November 12, 2011

Church Ladies Buttermilk Chocolate Cake

2 c. flour
2 c. sugar
2 sticks butter or margarine
4 T. cocoa powder
1 c. water
1/2 c. buttermilk
1 t. vanilla
1 t. cinnamon
1/4 t. salt
1 t. baking soda
2 large eggs
Frosting (Recipe below)

Preheat oven to 400 degrees.  Combine flour and sugar.  Heat butter, cocoa and water in saucepan; bring to a boil.  Pour over dry ingredients; mix.  Pour into 13 x 9 inch pan.  Bake 20 minutes.

1 stick butter or margarine
4 T. cocoa powder
5 T. milk
1 t. vanilla
1 c. chopped pecans
1 (16 oz) box powdered sugar
1/4 t. cinnamon

Before cake is done, combine butter, cocoa, and milk in a saucepan.  Heat until butter is melted.  Remove from heat, add remaining ingredients.  Keep warm.

I LOVE this recipe.  It's my all time favorite cake brownie recipe. 
I actually make this in a large jelly roll type pan.  They seem last a little longer.

Flaky Buttermilk Biscuits

2 c. all-purpose flour
4 t. baking powder
1/2 t. salt
2/3 c. shortening or margarine
3/4 c. buttermilk

Heat over to 425 degrees.  In a large bowl combine flour, baking powder and salt.  Cut in margarine until crumbly.  Stir in buttermilk just until moistened.  Turn dough onto lightly floured surface; knead until smooth about 1 minute.  Roll out dough to 3/4 " thickness.  Cut into 8 (2 ") biscuits.  Place one inch apart on cookie sheet.  Bake for 10-14 minutes or until lightly browned.  Yields; 8 biscuits.

Bayou Blast Seasoning

Emeril's Essence (Bayou Blast) Seasoning Recipe

2 1/2 T. Paprika
2 T. Salt
2 T. Garlic Powder
1 T. Black Pepper
1 T. Onion Powder
1 T. Cayenne Pepper
1 T. Dried Oregano
1 T. Dried Thyme

This is a great way to spice up any chicken dish!  This seasoning is used in one of my favorite pasta dishes..which you can find here Bayou Chicken Pasta.

Saturday, November 5, 2011

Black Bean Soup With Sausage

October Recipe Club: Soups  Submitted By: Danielle Bodmer

2 cans (15 oz) black beans, drained
1 1/2 c. chicken broth
2 c. water
1 c. chopped onion
1 c. chopped celery
1 c. chopped carrots
4 cloves garlic, minced
1 t. coriander
1/4 t. salt
1/4 t. red pepper
8 oz. polish sausage, chopped
Sour Cream
Snipped Parsley

In a large pan, combine beans, broth, water, vegetables, & spices.  Bring to boiling; reduce heat.  Cover & simmer 15 minutes.  Add sausage & heat through.  Garnish with sour cream and parsley.

Tuesday, October 25, 2011

Refrigerator Bran Muffins

Refrigerator Bran Muffins 

Original Recipe from Stressed Spelled Backwards

Makes 48 muffins 

4 cups what bran flakes 
2 cups bran buds
2 cups boiling water 
4 cups buttermilk 
1/2 cup butter, melted
1/2 cup applesauce
2 cups sugar
4 eggs
1 teaspoon vanilla extract
5 cups freshly ground wheat flour
4 teaspoons baking soda
1 teaspoon salt 

In a large bowl pour boiling water over wheat bran flakes and bran buds, and mix well. Stir every few minutes while the mixture cools to room temperature. Add buttermilk, melted butter, applesauce, sugar, eggs and vanilla and mix well. Add wheat flour, baking soda and salt. mix well to combine all the ingredients.  

The batter can be covered and kept in the refrigerator (we divided these into ziplock bags).  To bake, scoop the batter into greased muffin tins, Fill 3/4 full. Bake at 375 degrees F for 14-16 minutes. 

My kids eat these like they're cupcakes (can't say I blame them).  These are FABULOUS!
( time I think I'll add a few raisins... just to mix things up.) 
If nothing else, eat these little guys if you need a little "regularity" in your life. :)

Tuesday, October 4, 2011

Erika's Macaroni Bake

1 lb. dry macaroni

Cook noodles according to package directions. Drain water.

Cook ground beef and onion together until cooked thoroughly. Drain any extra grease.

1 1/2 lbs. Ground beef
2 Tbls. Dry onion

Saute garlic (to taste) in a little oil or butter

Puree 1 (28 oz) can whole tomatoes

In a large bowl add:
1 can corn (drained)
1 (10.75 oz) can tomato soup
(about 12 oz.) Cottage Cheese

Then Add:
The above ingredients
2 cups shredded cheese
Salt & Pepper to taste
Garlic Salt to taste
Sugar to taste

Add about a handful of mozzarella cheese on top.  Bake at 400 degrees for about 30-40 minutes (or until warmed and cheese is melted).

This is one of those..."Add a little of this, and a little of that" recipes.  I just kept adding ingredients until it tasted good.  So please don't follow this recipe exactly...just do what tastes good! 

Monday, October 3, 2011

Crockpot Italian Chicken

4 chicken breasts
1-2 packets dry Zesty Italian dressing
1 (8 oz) package cream cheese, softened
1-2 cans cream of chicken soup (depending how cream cheesy you want it)

Place the chicken in a crockpot and sprinkle Italian dressing over it. Combine cream cheese and cream of chicken soup in a small pot over low heat and pour over chicken. Cook on low for at least 4 hours. You can leave it in there all day. Once chicken is done you can leave the chicken breasts whole, cube it, or even shred it.
I've tried something similar to this before and loved it, but for some reason this particular batch seemed to be a little overdone (I cooked it for 4 hours on low).  Next time I think I'll add more soup and a litle milk or something.  Don't get me wrong, it's great if it's done right.

Sunday, October 2, 2011

Russian Refresher (AKA Mormon Tea)

Adapted From Rogers Family Recipes

2 c. Tang
3 oz. presweetened lemonade mix (Country Time Lemonade Drink Mix)
1 1/3 c. sugar
1 tsp. cinnamon
1/2 tsp. ground cloves

Mix all together and store in an airtight container.

To make: Add 4 tsp. to small cup or mug of hot water.

This resembles a mock citrus hot cider wassail (but without the work).  This is great to have on hand during the chilly fall and winter months.  We just mix it up and put in a large ziplock bag.

Homemade Hot Chocolate Mix

1 (1 lb) Bottle Coffee Creamer
1 (2 lb) can Nestles Chocolate Drink Mix
2 c. Powdered Sugar
1 (8 qt) Box Of Dry Milk (10 2/3 c.)

For Individual Servings:
Pour 1 c. boiling water over 1/4 c. of hot chocolate mix.  Stir. 

(Makes about 60 c.)

Enjoy this wonderful, hot, creamy, chocolaty drink.  Be prepared to mix it in a large container, as this makes A LOT!

Thursday, September 29, 2011

Creamy Chicken & Noodles

Original Recipe From The Changeable table (she provides a GREAT step by step picture tutorial)

5 cups hot water
2 Tbs Chicken Soup Base (I use “Better Than Bouillon”)
2 cups chopped carrots
2 cups chopped celery
1/2 cup chopped yellow onion
2 cans condensed cream of chicken soup
1 can evaporated milk (11 oz)
2 cups cooked, diced chicken
4 cups Grandma’s Homestyle Egg Noodles (or equivalent)

Heat hot water and chicken soup base together as you chop vegetables.
Add vegetables and bring to a boil.
Add egg noodles, bringing to a boil once again.
Allow to simmer until vegetables and noodles are tender.
You will notice the chicken flavored liquid has reduced significantly.
Add the cream of chicken soup and the evaporated milk.
Stir until completely combined. Allow to simmer till flavors blend.
Makes 2-1/2 quarts, or ten 1-cup servings.

What a wonderful fall dish. Perfect for those crisp Autumn nights.

This seems more like a thick and creamy soup then a dish. But a yummy one at that!

Wednesday, September 28, 2011

EZ White Bread

Original Recipe From Everyday Food Storage

1 1/8 cups warm water
1 3/4 – 2 tsp active dry yeast
2 Tblsp sugar (you can use a little more sugar if you like your dough a little sweeter)
3 cups flour
1 Tblsp vital wheat gluten
1 tsp salt
2 Tblsp nonfat dry milk
1 1/2 Tblsp butter/margarine or oil
1/4 cup potato flakes

Add the ingredients in the order listed into a mixer bowl (like a kitchen-aid) with a dough hook attachment and mix on low for 10-12 minutes. Or mix it on the dough cycle in your bread machine.
After all the mixing is complete, if the dough still seems too gooey and you are unable to handle it, add 1 Tblsp flour at a time, and mix after each addition until the dough is manageable with your hands.

Let rise 45 mins -1 hour, punch down and use to make bread, cinnamon rolls, cookie sheet pizza, rolls, or anything else you can think of! Let rise after you have made your creation and bake according to the direction of the recipe you are making.
If you are making it into bread, form into a loaf at this time, place in a loaf pan, let rise in a warm place 45 min -1 hour and bake 375 degrees for 20-25 minutes until golden brown and sounds hollow when lightly tapped.

If you are making this recipe in a bread machine. Follow your bread machine’s directions and add the ingredients in the order listed in their recommendations. (only one loaf will fit in a bread maker)

This bread reminds me of one of my favorite Utah breads...Grandma Sycamore's {What we call..."Granny Bread" in our household}. Living in Alaska you can't find any bread that even comes close. But when I tried this white bread recipe, it was as close as you can get. :)

It's also recommended to add all the dry ingredients into a large ziplock bag, and store in the refrigerator for easy use next time.

*Please remember this recipe is only for 1 loaf. You'll want to double it....believe me!*

Friday, September 23, 2011

Bacon Cheeseburger Soup*

Love this recipe and want to add it to your collection?How does it work?

1.Simply click on the picture to enlarge it
2.Right click and "save picture as"
3.Open saved file (you can open in your favorite Photo Editing Program if you need to re-size accordingly. Please remember the larger you make the file, the more pixelated it will become. This is currently sized to print as a 4 x 6 @ 150 dpi)

Original Recipe Found HERE at Mamas Southern Cooking (which includes a Great picture tutorial)


1 pound lean ground beef
1 pound bacon
1 medium onion, chopped
1 carrot, chopped
2 stalks celery, chopped
1 teaspoon salt
1/2 pepper
1 teaspoon dried basil
1 Tablespoon fresh parsley, chopped
4 cups chicken broth
4 cups potatoes, cut into ½ inch cubes
1/2 of a stick (4 tablespoons) of butter
1/4 cup flour
1 1/2 cup milk
1 pound of Velvetta Cheese, cubed
1/2 cup sour cream

Cut the bacon into small strips. Cook over medium heat stirring occasionally until crisp. Drain bacon on paper towels and set aside. Brown the ground beef over medium high heat. Add the onion, carrot and celery. Saute on medium low heat until onions are soft. Stir in the potatoes, basil, parsley, salt and pepper and chicken broth. Bring to a boil, reduce heat, cover and simmer until potatoes are fork tender. In a medium saucepan, melt the butter. Whisk in the flour and cook for a couple of minutes to cook out the flour taste. Slowly whisk in the milk. Cook, stirring constantly until mixture is hot and bubbly. Remove from heat, add the cheese. Stir until all of the cheese has melted. When the potatoes in the soup mixture are fork tender, add about a cup of the soup mixture to the cheese sauce to thin it out a little. Add the thinned out cheese mixture back to the soup pot. Mix well. Stir in the sour cream. Once you put the soup into individual bowl, top your Cheeseburger Soup with some of the crumbled bacon.

What a wonderful way to start out the fall "Soup" season. My family LOVED this recipe. Yum!
Gotta try this soup!

Thursday, September 8, 2011

Brown Sugar Muffins

Digi Kit Used: All Star By: kristin cronin-barrow

1/2 c. butter
1 c. brown sugar
1 egg
1 tsp. vanilla
2 c. flour
1 tsp. baking soda
1/2 tsp. salt
1 c. milk
nuts (optional)

Cream together first 3 ingredients; add vanilla. Put dry ingredients in sifter and add alternately with milk. Add nuts and pour into greased muffin tins. Makes 1 dozen. Bake at 375 Degrees for
20-30 minutes.

These were the most picture perfect muffin..and not to mention YUMMY! I thought these tasted more like a cupcake then a muffin (although...I'm NOT complaining).

Wednesday, September 7, 2011

Leftover Ham Casserole

Original Recipe From My Friend Angeline @ The Sweet Hearty Heart Cafe

4 Cups cooked sticky rice
3 cups cooked cubed ham
2 cans cream of mushroom soup
16 oz. sour cream
1/2 tsp. poultry seasoning
1/2 tsp. Black pepper
2 tubes Ritz crackers, crushed
1 stick margarine

Mix first 6 ingredients in a 9*13 pan. Melt margarine and add to crackers. sprinkle over top and bake for 35 minutes at 350*.

Tuesday, September 6, 2011

Oatmeal Muffins

1 c. buttermilk
1 c. flour
1 c. oatmeal
1 t. salt
1 1/2 t. baking powder
1 t. soda
1/4 c. oil
1/2 c. brown sugar
1 egg unbeaten

Pour buttermilk over oatmeal. Let stand for 5 minutes. Add egg and brown sugar to oatmeal and mix well. Add sifted dry ingredients to oil, mix well. Pour into greased muffin tins or cupcake liners. Bake 18 minutes in preheat oven at 400 degrees.

These muffins have the best buttermilk flavor, and have the most perfect texture. We Love these muffins!

Hot ham and cheese sliders

Original Recipe From Envy My Cooking

For the sandwiches:
24 slider rolls (we prefer the mini Hawaiian rolls )
24 slices honey ham
24 small slices Swiss cheese

For the sauce:
1½ tbsp. yellow mustard
8 tbsp. butter, melted
1 tbsp. finely minced onion (or 2 tsp. dried minced onion)
½ tsp. Worcestershire sauce
Poppy seeds, for sprinkling

Preheat the oven to 350˚ F. Split the slider rolls and spread the insides lightly with mayonnaise. Fold a slice of ham to fit on each slider bun, and top with a slice of Swiss cheese. Replace the top bun to assemble the sandwiches. Place the sandwiches on a baking sheet.

To make the sauce, combine all ingredients except the poppy seeds in a small bowl and whisk to combine. Drizzle the sauce over the tops of the slider buns. Sprinkle with poppy seeds. Cover with foil and bake 10 minutes, until the cheese is melted. Remove the foil and bake 2 minutes longer. Serve warm.

Monday, September 5, 2011

Bayou Chicken Pasta

Recipe from my friend Maaret at OK Maybe Just A Sliver

1 pound linguine
1/4 cup kosher salt
2 tablespoons unsalted butter
1 tablespoon olive oil
1 1/2 pound boneless, skinless chicken breast, cut into 1-inch pieces
2 tablespoons Emeril's Bayou Blast Essence
1 1/2 teaspoons salt
1 cup finely chopped yellow onion
1 tablespoon finely chopped habanero pepper
1 tablespoon minced garlic
1 1/2 cups heavy cream
1 cup diced tomatoes
1/2 cup reserved pasta cooking water
1/2 cup chopped green onion tops
1/4 cup grated Parmesan
2 tablespoons chopped fresh parsley leaves

Set a large 1-gallon stock pot of water to a boil and add the kosher salt. Place the linguine in the pot and stir until the water returns to a boil. Cook the pasta until tender, but with a bit of resistance (al dente), about 12 minutes.While the pasta cooks, prepare the sauce. Set a 12-inch saute pan over medium-high heat. Add the butter and olive oil to the pan. Once the butter has melted, season the chicken with 1 tablespoon of the Essence and 1/2 teaspoon of the salt and add the chicken to the pan. Sear the chicken until well browned on both sides, about 2 minutes. Remove from the pan and set aside. Add the onions and habaneros to the pan and saute until the onions are softened and lightly caramelized, about 4 to 5 minutes. Add the garlic to the pan and saute until fragrant, about 30 seconds. Add the cream, remaining 1 tablespoon of Essence, remaining 1 teaspoon of salt, and the chicken to the pan and bring to a boil. Cook the sauce until the cream is reduced by half, about 2 minutes. Add the tomatoes, linguine and the reserved cooking water to the pan and cook, tossing to incorporate for 3 to 5 minutes. Remove pan from the heat and add the green20onions, Parmesan and parsley and toss to blend. Serve immediately.

This has become one of my most favorite dishes. So many different flavors EXPLODE in your mouth! This is a MUST try!

Sky High Biscuits

Sky High Biscuits from neighbor Patty Smith

3 c. white flour (or 2 c. white and 1 c. wheat)

4 1/2 t. baking powder

2 T. sugar

1/2 t. salt

3/4 t. cream of tartar

3/4 c. butter or margarine

1 egg beaten

1 c. buttermilk

Combine flour, baking powder, sugar, salt & cream of tartar. Cut in butter until mixture resembles cornmeal. Add egg and milk stirring quickly and briefly knead on a lightly floured board. Cut out biscuits, or simply drop them on a greased cookie sheet.

Bake at 450 degrees for 12-15 minutes.

Mike's Mission Sausage Gravy**

1 lbs. ground country sausage
2 1/2 c. milk
salt & pepper to taste
1/4 t. Cayenne pepper
2 T. Corn Starch
1/2 c. heavy cream

*Brown sausage (don't drain fat) in frying pan
*Add 2 1/2 c. milk to browned sausage on medium heat
* Add cream, salt & pepper, & cayenne pepper
*Let heat until milk is scalding, stirring regularly
*Combine the rest of the milk (1/2 c.) & corn starch (mixwell).
*Stir into sausage gravy
*Stir until thickened to preferred consistency
*Serve over biscuits

-You can also use sifted flour instead of corn starch

Mike invented this recipe while he was on his mission (Detriot, MI) . But was inspired by the Gentry Mountain version back home.

Brown Sugar Chocolate Chip Cookies

Original Recipe From Lovin' From The Oven

1 cup shortening
2 cups brown sugar
2 eggs
2 tsp. vanilla
1 tsp. salt
1 tsp. baking powder
1 tsp. baking soda dissolved in 3 Tbl. of water
3 cups flour
12 oz. semi-sweet chocolate chips

Cream shortening and brown sugar. Add eggs and cream well. Add vanilla, salt, baking powder, soda dissolved in water. Add flour one cup at a time and mix well. Finish off your cookie dough with 12 oz. chocolate chips.

Bake at 375 for 9 minutes. Allow to cool on cookie sheet for a few minutes before transferring to counter top to cool. Enjoy!

These make the most picture perfect cookie. When they come fresh form the oven they look like a food photographers dream. What's hard to believe, is that they're even better then they look!

Smothered Sweet Pork Burritos

2 1/2 lb pork (boneless, any cut)
salt & pepper to taste
garlic salt to taste
1 (10 oz.) pkg. flour tortillas
2 (15 oz.) can mild green enchilada sauce, dicided
1 c. brown sugar
1 (15 oz.) can black beans
1 bunch cilantro, chopped
1/3 lb. monterey jack cheese

sour cream

Cut pork into large cubes and place in slow cooker with 1/3 c. water. Season with salt, pepper & Garlic salt. Cook on high for 4 hours or low for 8 hours. Remove from cooker and drain. Shred meat and place in bowl. Stir in 1 cup enchilada ssauce and brown sugar. Heat oven to 350 degrees. Pour 1/2 c. enchildad sauce into pan. Place 1/3 c. meat mixture down the middle of each tortilla. Sprinkle 1-2 T. black beans and some chopped cilantro on top. Roll burrito. Repeat. Pour remaining enchilada sauce over burritos and sprinkle with cheese. Cover and bake 25-30 minutes.

The Best Buttermilk Waffles*

5 1/4 c. all-purpose flour

1 T. plus 2 t. baking powder

1 1/4 t. baking soda

1/2 t. salt

5 large eggs, separated

3 1/2 c. buttermilk

1 c. vegetable oil

Combine first 4 ingredients in a large bowl, stirring well. Beat egg yolks; add beaten egg yolks, buttermilk, and oil to flour mixture, stirring until blended.

Beat egg whites at high speed of an electric mixer until soft peaks form; fold into batter.

Pour about 1 1/4 c. batter for each waffle into a hot, lightly oiled waffle iron, spreading batter almost to edges. Cook 5 minutes or until done.

Last waffle recipe you'll ever need.

Saturday, August 20, 2011

Mike's Secret Recipe: BBQ Shredded Pork Sandwiches

Please remember amounts are estimations. He didn't have exact measurements.

2 lbs. boneless spareribs

1 c. brown sugar

2 T. Smoked paprika

2 T. Montreal Steak Seasoning

1 t. cinnamon

1/4 t. cayenne

1 bottle hunts BBQ sauce

Add ingredients in crockpot. Drain liquid after cooked.

Add 1/2 bottle Sweet Baby Rays BBQ Brown Sugar & Honey.

Shred with fork. Serve with Ciabatta bread, or favorite rolls.

Mike made these for dinner tonight. It was fabulous!

I loved the hint of cinnamon.

Friday, August 19, 2011

Cheddar Broccoli Chowder*

Original Recipe from: The Changeabletable(One of my most favorite food blogs)


1 cup carrots, cut into small chunks

2 cups broccoli, cut into small chunks and florets

2 quarts hot water

6 chicken bouillon cubes

3/4 cup butter, melted

3/4 cups flour

8 oz of Velveeta Cheese


Bring water to a boil, and add bouillon cubes.

Add carrots to broth and boil till tender (boil the carrots alone so the broccoli doesn’t disintegrate with such a long cooking time)

Meanwhile, stir flour into melted butter to make a smooth roux.

When carrots are tender, add broccoli florets and boil till tender crisp (the broccoli will finish cooking as it stands in the hot mixture)

Add the roux to the boiling liquid and stir quickly till smooth and thickened.

Stir in Velveeta till completely melted and incorporated.

Serve immediately.

What a delicious, wonderful, thick soup. Great reviews from the fam!!

Wednesday, August 17, 2011

Sesame Chicken

Original recipe from Coleen's Recipes

2 tablespoons soy sauce
1 tablespoon cooking wine
3 drops sesame oil
1 teaspoon vegetable oil
2 tablespoons flour
2 tablespoons corn starch
2 tablespoons water
¼ teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon onion powder

Mix the above ingredients thoroughly, then add 1½ pounds of chicken breast cut into 1" cubes. Stir to coat and chill for 30 minutes before frying.

(this cooked sauce is poured over the cooked chicken)

½ cup water
1 cup chicken broth
2 tablespoons white vinegar
3/4 cup granulated sugar
¼ cup corn starch
2 tablespoons soy sauce
1 teaspoon sesame oil
½ teaspoon red pepper flakes
1 clove garlic minced
Bring to a boil (it gets very thick). Keep warm on low while you fry the chicken
Deep fry the chicken cubes, a few at a time, until they are done and batter is golden. Keep warm in oven while you fry the rest. Just before serving, add some of the sauce to the chicken and gently stir (you might not need all of the sauce) .
Serve over hot rice.

This was the most amazing dish!** 5 stars from me! One of my favorite Oriental Restaurants is in North Pole, Ak called Pagoda's. Although I am thousands of miles away, this definitely satisfied my craving until I can make it back. YUM!!

Monday, August 15, 2011

Orange Creamsicle Cake

Original Recipe From Nik's Recipes

1 White Cake mix, baked
1 1/2 cup milk
1 large orange jello
1 sm. box instant vanilla pudding
1 (12 oz.) can orange soda
1 (9oz.) cool whip

Bake white cake as directed on the box in 13x9 inch pan.
Boil one cup water.
Add orange jello and orange soda into bowl with boiling water.
Mix well.
Poke holes in top of cake.
Pour jello mixture over cake.
In large bowl mix milk, instant pudding, and cool whip. Spread over cake and refrigerate.

Yum! What a perfect summer dessert.

You can also try other mixtures and flavors. For example, last night I didn't have orange jello, so I substituted black cherry jello instead. (It was fabulous).

Fresh Tomato Pasta Sauce

Original Recipe from my friend Maaret @ OK Just A Sliver

8 medium vine tomatoes
2 TBS extra virgin olive oil
1-2 TBS fresh minced garlic
3 TBS minced FRESH basil (or 1 TBS dried)
1 vegetable or chicken bullion cube
1 1/2 TBS sugar (or 1 tsp white stevia powder)
1 1/2 tsp salt (or more to taste)
1/2 tsp ground pepper

Boil tomatoes in salt water until the skins break and begin to peel. Remove from water and drain. Cool slightly and peel skins completely off- Be careful, they will be HOT. Discard skins. Chop tomatoes and put in a medium saucepan. They will be VERY juicy- try to keep all the juice! Add spices, bullion cube, sugar, garlic, & oil. Simmer on low heat for about 45 minutes or until it is reduced by half. *I usually get my sauce started first and put my pasta water on to boil when my sauce begins to simmer.* You can leave the sauce chunky or you can puree it. It will be very light and a bit watery. Toss with hot pasta (or whatever else you like) and enjoy immediately. Top with fresh grated Parmesan or asiago cheese.

My family loved it! We'll definitely be making it again!

Grilled Ham and Swiss Cheese Panini

Rosemary Olive Oil Bread (In the Artistan bread section of the grocery store)
Ham sliced thin
Swiss cheese
Garlic Salt

Pesto Sauce Spread:
1/4 c. mayonnaise (I like the mayo made with olive oil)
1 t. pesto

Butter both sides of each slice of bread. Sprinkle desired amount of garlic salt on one side of each piece of bread. Grill in panini maker until bread slices are golden brown. Take off the grill. Spread the pesto sauce on one side of bread. Add ham and cheese. Top with other slice of bread. Add whole sandwich to grill. Grill until golden brown. Open the sandwich and add tomato slices.

We have a fabulous little restaraunt here in Sitka that serves these grilled paninis. I ALWAYS crave these....but at $12 a pop, I've learned to make them at home.
I know the directions are a little hard to understand, so if you need me to clarify them for you..just email me.

French Toast Waffles

4 eggs
1/2 c. milk
2 T. butter, melted
1 T. sugar
1/2 t. salt
8 to 10 bread slices

Preheat waffle iron. Spray with a light coating of vegetable spray. In a shallow bowl, combine eggs, milk, melted butter, sugar and salt. Dip bread slices, one at a time, in egg mixture. Bake in waffle iron 2 to 3 minutes or until brown. Top with butter and syrup.

A fun spin on two favorite breakfast foods...French Toast and Waffles! Yum.

I served these with homemade butttermilk syrup.

Wednesday, August 10, 2011

Chicken Stuffing Bake

2 boxes stove top stuffing
(premade according to box directions)
4 c. cooked, diced chicken
1/2 c. craisins

5 c. chicken broth
1 c. flour
4 slightly beaten eggs
1 c. milk
1 tsp. salt

Make the stuffing mix according to box directions.
Toss together stuffing, diced chicken, and craisins into a 9 x 13 inch pan.

Make the gravy by combining the broth, flour, eggs, milk and salt. (Be sure to stir often so you do’t burn the gravy).Heat on medium stirring often, until gravy is bubbly and thick. Pour over chicken and dressing mixture. Bake 25 minutes at 350 degrees.
Yum! This is a great dish if you have leftover chicken (or turkey), and stuffing.

Monday, May 23, 2011

Erika's Skillet Potatoes*

Inspired by the recipe found HERE

Wednesday, May 18, 2011

Yummy Black Beans*

Original Recipe From HERE

  • 1 (16 ounce) can black beans
  • 1 small onion, chopped
  • 1 clove garlic, chopped
  • 1 tablespoon chopped fresh cilantro
  • 1/4 teaspoon cayenne pepper
  • salt to taste
In a medium saucepan, combine beans, onion, and garlic, and bring to a boil. Reduce heat to medium-low. Season with cilantro, cayenne, and salt. Simmer for 5 minutes, and serve.

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Monday, May 9, 2011

Sweet & Moist Cornbread*

(From Sister Sonja Patterson)

3 c. flour
1 1/3 c. sugar
1 c. corn meal
2 T. baking powder
1 t. salt
2 1/2 c. milk
4 eggs
2/3 c. oil
6 T. butter, melted

Preheat oven to 350 degrees. Combine flour, sugar, corn meal, baking powder and salt in bowl. Combine milk, eggs oil and butter in bowl; mix well. Add to flour mixture. Stir just until blended. Pour into a greased 9 x 13 inch pan. Bake 35 minutes or until tooth pick comes out clean.

I tried this recipe out of my Fairbanks Stake Cookbook. The recipe actually was submitted by Sister Patterson whom is a wonderful cook.
This cornbread is a delicious moist and sweet cornbread. It almost reminds me of the cornbread that is served at Marie Callenders.

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Spaghetti A La Philly*

Original Recipe From HERE
  • 3/4 lb. spaghetti, uncooked
  • 1 lb. lean ground beef
  • 1 jar (24 oz.) spaghetti sauce
  • 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
  • 2 Tbsp. Grated Parmesan Cheese

  • Cook spaghetti as directed on package.
  • Meanwhile, brown meat in large skillet; drain. Return meat to skillet. Stir in sauce and cream cheese; cook on low heat 3 to 5 min. or until sauce is well blended and heated through, stirring frequently.
  • Drain spaghetti. Add to sauce; mix lightly. Place on platter; top with Parmesan.

I found this recipe on the box of my cream cheese so I decided to try it. It was REALLY good. Basically it was creamy spaghetti! Yum!

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Tuesday, March 8, 2011

Chocolate Strawberry Celebration Cake

A special thanks to Maaret from OK Maybe Just A Sliver for this amazing recipe!

1 package (18-1/4 ounces) chocolate cake mix
1 package (3.9 ounces) instant chocolate pudding mix
4 eggs
1 cup (8 ounces) sour cream
3/4 cup water
1/4 cup canola oil
4 ounces semisweet chocolate, melted

2 sticks butter, softened
4 cups confectioners' sugar
3/4 cup baking cocoa
1/4-1/2 cup 2% milk

2 ounces semisweet chocolate, melted
1 pound fresh strawberries, hulled

4 ounces semisweet chocolate, chopped
1/2 cup heavy whipping cream

Directions:Combine the first seven ingredients; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Transfer to two greased and floured 9-in. round baking pans. Bake at 350° for 28-32 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Beat the butter, confectioner's sugar and cocoa until blended; add milk until desired consistency and beat until smooth. Spread frosting between layers and over top and sides of cake. Pipe or spoon melted chocolate onto waxed paper in decorative designs; let stand until set. Arrange strawberries on top of cake. For ganache, place chocolate in a small bowl. Heat cream just to a boil; pour over chocolate and whisk until smooth. Drizzle over top of cake, allowing ganache to drape down the sides. Top with chocolate garnishes. Yield: 12 servings.

Next time I make this (and YES...there WILL be a next time.) I think I will try baking in 3 nine inch cake pans. It seemed pretty full for 2.
Note: I decreased the butter in the frosting from 2 cups to 1 and it tasted just fine!

This is theeeee most amazing cake. I even dare say the best chocolate cake I've EVER had.

Moist Cinnamon Breakfast Cake*

This recipe comes from my friend Angeline {which is a great cook BTW)! I've loved EVERY recipes I've ever tried of hers! You can check out her cooking blog HERE.

1/2 C. shortening
1 C. sugar
1/2 C. cinnamon applesauce
8 oz. sour cream
1 tsp. vanilla
2 cups flour
1 1/2 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1/2 C. brown sugar
2 tsp. cinnamon

Grease a 9*13 pan. Preheat oven to 350*. Cream together shortening, sugar, applesauce, sour cream and vanilla. Add in flour, baking powder, soda and salt...blend til moist. With a spatula spread half the batter into the pan. Mix brown sugar and cinnamon, sprinkle half the cinnamon mixture onto batter. Layer with remaining batter and top with cinnamon mixture. Bake for 30-35 minutes or til knife comes out clean.

My Kids and I really enjoyed this cake. It is a perfect morning breakfast. It was gone within a matter of minutes.
My kids thought it would taste yummy with cooked apples. {We'll have to try that next}.

Wednesday, February 23, 2011

Garlic Basil Mashed Potatoes*

Red skinned potatoes
Garlic cloves
Salt & Pepper

Wash and rinse potatoes (don’t peel). Cut potatoes into pieces and boil in water.
Once the potatoes are soft and cooked throughly, drain the water from the potatoes.
To the potatoes add basil, garlic, and S&P to taste. Add a a few tablespoons of butter, and add cream to get the desired consistency. Mash with a potato masher and leave a few larger potato chunks.

My husband is currently on a basil kick. These mashed potatoes were a perfect way to satisfy his craving.
I think these taste like the kind of mashed potatoes that you'd eat at a fancy restaurant. Sooo good!

Friday, February 18, 2011

Homemade Butter Cream Frosting*

Homemade Butter Cream Frosting
3/4 cup shortening - Crisco only
  • 1 stick butter softened
  • 1/4 cup milk
  • 1 lb powdered sugar
  • 1 tsp vanilla
  • 1 tsp lemon or almond extract
  • food coloring if desired

Mix all together in mixer and beat till fluffy. I beat for about 5+ minutes on high in my Kitchen Aid makes it really fluffy. Stores well in seal tight container in refrigerator.

Mock Loft House Sugar Cookies*

Original Recipe From Made With Love And Glue

  • 1 cup shortening
  • 2 cups sugar
  • 2 eggs
  • 1 cup sour cream
  • 1 tsp vanilla
  • 4 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 4 1/2-5 cups flour

Cream together shortening & sugar. Add eggs 1 at a time, continue to beat. Add sour cream & vanilla, then sift together dry ingredients. Add both mixtures together and roll out to about 1/4" thick cut into shapes and bake at 350 for 10 minutes Should be soft and light colored. Cool and frost after baking.

We love sugar cookies. I think every holiday possible involves making sugar cookies around our house. These stay soft for quite some time. Yum!

These cookies are GREAT with THIS frosting recipe

Tuesday, February 8, 2011

Brownie Trifle*

Original recipe from HERE


  • 1 package brownie mix
  • 1 lrg. package instant chocolate pudding mix
  • 1 lrg. frozen whipped topping, thawed
  • 1 (1.5 ounce) bar chocolate candy


  1. Prepare brownie mix according to package directions and cool completely. Cut into 1 inch squares.
  2. In a large bowl combine pudding mix with 2 1/2 c. milk. Mix until smooth, then fold in 8 ounces whipped topping until no streaks remain.
  3. In a trifle bowl or glass serving dish, place half of the brownies, half of the pudding mixture and half of the 12 ounce container of whipped topping. Repeat layers. Shave chocolate onto top layer for garnish. Refrigerate 8 hours before serving.

Monday, February 7, 2011

Eclair Cake (2)*

original recipe from Paula Deen


  • 1 (1-pound) box graham crackers
  • 2 (3 1/4-ounce) boxes instant French vanilla pudding
  • 3 1/2 cups milk
  • 1 (8-ounce) container frozen whipped topping, thawed
  • 1 1/2 cups confectioners' sugar
  • 1/2 cup cocoa
  • 3 tablespoons butter, softened
  • 1/3 cup milk
  • 2 teaspoons light corn syrup
  • 2 teaspoons pure vanilla extract


Butter the bottom of a 13 by 9 by 2-inch pan. Line with whole graham crackers. In bowl of an electric mixer, mix pudding with milk; beat at medium speed for 2 minutes. Fold in whipped topping. Pour half the pudding mixture over graham crackers. Place another layer of whole graham crackers on top of pudding layer. Pour over remaining half of pudding mixture and cover with another layer of graham crackers.

For frosting, blend together sugar and cocoa. Add butter and milk, mixing well. Add corn syrup and vanilla. Stir until creamy. Cover cake with frosting and refrigerate for 24 hours.

Wednesday, February 2, 2011

Yummy Lemon Bars*

Original Recipe From Cousin Jadi @ Jadi's Favorite Recipes



1 cup butter, softened
1/2 cup white sugar
2 cups all-purpose flour


4 eggs
1 1/2 cups white sugar
4 Tbsp. all-purpose flour
1/2 cup and 2 Tbsp. lemon juice (or 2 lemons, juiced)


  1. Preheat oven to 350 degrees
  2. In a medium bowl, blend together softened butter, 2 cups flour and 1/2 cup sugar. Press into the bottom of an ungreased 9x13 inch pan.
  3. Bake for 15 to 20 minutes in the preheated oven, or until firm and golden. In another bowl, whisk together 1 1/2 cups sugar and 4 Tbsp. flour. Whisk in the eggs and lemon juice. Pour over the baked crust.
  4. Bake for an additional 20 minutes in the preheated oven. The bars will firm up as they cool. When cool sprinkle with powdered sugar and cut into squares.

For some strange reason I hated lemon bars as a child. Now I just can't get enough!

Thanks for the recipe Jadi!

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Sweet & Sour Meatballs(2)*

Original recipe from HERE


2 pounds lean ground beef
2 eggs
1 cup dry bread crumbs
1/2 cup finely chopped onion
1/2 teaspoon ground ginger
1 teaspoon seasoning salt
1/2 teaspoon ground black pepper
2 teaspoons Worcestershire sauce
2 teaspoons granulated sugar

1 (20 ounce) can pineapple chunks, drained with juice reserved
1/3 cup water
3 tablespoons distilled white vinegar
1 tablespoon soy sauce
1/2 cup packed brown sugar
3 tablespoons cornstarch
1/2 teaspoon ground ginger
1/2 teaspoon seasoning salt
1 large carrot, diced
1 large green bell pepper, cut into 1/2 inch pieces

  1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a large, shallow baking sheet.
  2. In a large bowl, thoroughly mix the ground beef, eggs, bread crumbs and onion. Sprinkle with ginger, seasoning salt, pepper, Worcestershire sauce and sugar. Shape into one inch balls.
  3. Place meatballs in a single layer on prepared baking sheet. Bake in preheated oven for 10 to 15 minutes; set aside.
  4. To make the sauce, mix enough water with the reserved pineapple juice to make 1 cup. In a large pot over medium heat, combine the juice mixture, 1/3 cup water, vinegar, soy sauce, and brown sugar. Stir in cornstarch, ginger and seasoning salt, until smooth. Cover and cook until thickened.
  5. Stir pineapple chunks, carrot, green pepper and meatballs into the sauce. Gently stir to coat the meatballs with the sauce. Simmer, uncovered, for about 20 minutes, or until meatballs are thoroughly cooked.

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