Tuesday, July 15, 2008

Chicken Parmigiana

  • 4 chicken breast halves
  • 1/2 cup bread crumbs
  • 3 TBS. Parmesan cheese
  • 3/4 tsp. italian seasoning
  • 1/2 tsp. salt
  • 26 oz. jar of spaghetti sauce
  • shredded swiss and parmesan cheeses
  • 1 egg, beaten
Defrost chicken, if necessary, and cut each breast in half with chicken shears. Mix the bread crumbs, parmesan cheese, italian seasoning, and salt together in a pie tin. Beat the egg in a separate bowl. Dip the chicken in the egg and then cover in bread crumb mixture. Place the chicken in a 9x13 pan sprayed with non-stick cooking spray.

Bake at 375 degrees for 10 minutes. Flip the chicken and cook another 10 minutes. Add spaghetti sauce and cook for 5 minutes. Cover each breast with swiss and parmesan and cook for another 10 minutes or until juices run clear. Serve with spaghetti noodles.

Thursday, February 14, 2008

Whole Wheat Crepes (aka Elephant Ears)

  • 1 cup whole wheat flour
  • 2 eggs
  • 1/2 cup milk
  • 1/2 cup water
  • 1/4 tsp. salt
  • 2 TBS. butter, melted

In a medium sized bowl, whisk together the flour and eggs. Slowly add milk and water, and then the rest of the ingredients.

Heat a lightly oiled griddle to medium high heat. Take about 1/4-1/2 cup of batter and pour onto the griddle. Rotate the griddle to evenly distribute the batter. Cook for a couple of minutes, loosen the sides with a spatula and quickly flip to cook the other side.

Fill the crepe with your favorite things. We do sugar free syrup. I have tried fruit and yogurt with cool whip, and even for dinner we tried a chicken cordon bleu crepe that was pretty yummy. I grew up calling these "Elephant Ears" because that's kind of what they look like!

Monday, February 11, 2008

Easy Chicken Teriyaki

  • 2-3 chicken breasts, cut into bite size pieces
  • 1 TBS. teriyaki
  • 1 med. yellow onion, chopped

Coat a large frying pan with extra virgin olive oil. Place the cut chicken in the frying pan. When the chicken is cooked on the outside, add the onion. Continue cooking until the chicken is completely done and the onion is translucent. Add the teriyaki sauce and let simmer for 2 minutes. Serve over rice with broccoli or mixed vegetables.

Grandma's Whole Wheat Blender Pancakes

  • 1 cup whole wheat kernals (hard winter red is what I use)
  • 1 cup fat free milk
  • 3 tsp. baking powder
  • 1/2 cup oil
  • 1/2 cup buttermilk or 1/2 cup milk with 1 tsp. vinegar
  • 1 tsp. salt
  • 2 eggs
  • 1 TBS. sugar

Put wheat kernals and 1 cup of milk in the blender on highest speed for 5 minutes. Add the rest of the ingredients and blend until the batter is the desired consistency. Make waffles or pancakes.

We love to add blueberries to these. I just buy the frozen blueberries and defrost about 1/2 cup of them for 1 minute in the microwave. Then I pour the batter on the griddle and toss a few blueberries on top. One thing about these pancakes is that they are VERY filling. After we have these for breakfast we aren't hungry again until 2pm! We eat these with the "I can't believe it's not butter" spray and sugar free syrup. My kids love them too. Enjoy!

Pasta e Fagioli aka Salway Family Staple

  • 1 lb. lean ground beef
  • 3 carrots, grated
  • 2-3 stalks of celery, cut
  • 1 med. yellow onion, diced
  • 28 oz. can of diced tomatoes (I use the Hunt's Italian flavored tomatoes)
  • 14 oz. white beans
  • 14 oz. kidney beans
  • 1 can of V8 juice
  • 2-3 cloves of garlic
  • 3 tsp. italian seasoning
  • 1/2 lb. ditalini pasta (optional)

In a large stock pot brown the beef with onions and garlic. Add the whole can of tomatoes with the juice. Add carrots, celery, and beans. Boil for a good 20 minutes unless you are putting this in the crock pot. Add the V8 juice and italian seasoning. Depending on how thick you want this soup, add as much water as you feel necessary. Sometimes I add more V8 juice also. It doesn't really change the taste either way. I put my soup in the crockpot on high for a couple of hours so that all of the flavors come together. If you are not doing this, I would let the soupl simmer for 30 minutes or so. I don't add the pasta, but it is good either way. When we are not worried about the extra calories, we add homemade alfredo sauce to the soup.

I make this weekly and we have it for lunch almost everyday.

Tuesday, December 11, 2007

Five Cheese Ziti Al Forno

  • 1 lb. dry ziti pasta
  • 4 cups ziti sauce (recipe below)
  • ziti topping (recipe below)

Ziti Sauce:

  • 4 cups favorite tomato sauce
  • 2 cups favorite alfredo sauce (I used the homemade recipe on this blog)
  • 1/2 cup ricotta cheese
  • 2 tsp. garlic powder
  • 1/4 cup shredded mozarella cheese
  • 3 TBS. shredded fontina cheese (I just used the parmesan mixed cheese from Walmart)

Combine all ingredients in a large bowl and blend thoroughly. Cover, set aside and refrigerate until ready to use.

Ziti Topping:

  • 3 TBS. grated Romano cheese
  • 3 TBS. grated parmesan cheese
  • 3 cups shredded mozarella
  • 1/2 cup italian bread crumbs
  • 1 TBS. chopped garlic
  • 3 TBS. vegetable oil
  • 3 TBS. chopped fresh parsley

Combine all ingredients in a large bowl and blend thoroughly.

Assembling the dish:

Cook ziti according to package directions. Spray a 9x13 pan with non-stick cooking spray. Pour 1/4 cup ziti sauce in the bottom of the pan and spread around using the back of a spoon. Preheat oven to 375 degrees. When pasta has finished cooking, drain and pour into the bowl with the remaining ziti sauce. Toss and cover pasta completely. Pour pasta and sauce in the 9x13 pan. Evenly distribute the ziti topping onto the pan. Place on center rack in the oven until top is lightly browned and cheese is bubbling, about 25 minutes. Remove from oven and serve immediately.

*This recipe is HUGE! I would half it for a family of 6. My family of 4 didn't even finish 1/4 of it! LEFTOVERS! This is FOR SURE my favorite dinner!

Olive Garden Alfredo

  • 1 1/2 cups milk
  • 1 1/2 cups heavy cream
  • 1/2 cup parmesan cheese, grated
  • 1/2 cup romano cheese, grated
  • 6 egg yolks, from fresh jumbo eggs

1. Heat milk and cream in a heavy saucepan until it begins to simmer. Turn off heat. Slowly whip in cheese, then remove from heat.

2. Place egg yolks in a separate bowl and slowly whip in a portion of the hot milk and cream mixture. Slowly add egg yolk mixture back into remaining cream mixture. Place back on very low heat and continually stir until simmering. Take sauce off heat so it thickens.

3. Season with salt and pepper. Serve over your favorite pasta.

Wednesday, December 5, 2007

Mint Fudge

  • 12 oz. chocolate chips
  • 14 oz. can sweetened condensed milk
  • 2 tsp. vanilla
  • 1 cup white baking pieces (white chocolate chips work)
  • 1 TBS. peppermint extract
  • 1 drop green food coloring

In heavy sauce pan melt chocolate chips and 1 cup of the milk over low heat. Add vanilla. Spread half of the mixture into waxed paper-lined 8 or 9 inch square pan. Chill 10 minutes or until firm. Hold remaining mix at room temperature. In heavy saucepan melt white baking pieces and the rest of the milk. Add peppermint extract and food coloring. Spread on chilled chocolate layer. Chill 10 minutes. Spread remaining chocolate. Chill 2 hours

-Brandi Salway

Wednesday, November 28, 2007

Oreo or Graham cracker Dessert


  • 30 oreos
  • 1 stick of margarine


  • 1 1/2 cup graham cracker crumbs
  • 1/4 cup sugar
  • 1/3 cup butter

2nd Layer:

  • 2 cups cool whip
  • 8 oz. cream cheese
  • 1 cup powdered sugar

mix and spread over crust.

3rd Layer:

  • 1 small pkg. instant chocolate pudding

Mix and spread over cream cheese layer. Put in fridge until set.

4th layer:

  • 1 cup cool whip
  • 3-4 oreos or graham crackers crushed

-Juliana Salway

3 Cheese Ziti Casserole

  • 16 oz. ziti noodles
  • 1 26oz. jar of spaghetti sauce
  • 15 oz. ricotta or cottage cheese
  • 8 oz. mozzarella
  • 1/4 cup parmesean cheese

Preheat oven to 350 degrees. Cook pasta as directed. Drain pasta, reserving 1/2 cup of the cooking water. Mix ricotta and spaghetti sauce with water in a large bowl. Add pasta and 1/2 cup of mozzarella. Mix lightly. Spoon into a 13x9 baking dish sprayed with non-stick cooking spray. Sprinkle with remaining cheese. Cover for 30 minutes. Remove foil and bake for another 10 minutes.

Crock Pot Chicken

  • 1 package of cream cheese
  • 2 small cans cream of chicken
  • 1 pkg. Good Seasons Italian Dressing mix
  • 5-7 chicken breasts (frozen can be used)

Put all ingredients in a crockpot on high heat all day long. Then 30 minutes before serving, add 1/2 cup of sour cream. Serve over rice or potatoes. The sauce is great on broccoli!

Chicken Ritz Casserole

  • 3-4 chicken breasts, cooked and cubed
  • 8 oz. wide egg noodles
  • 32 Ritz crackers, crushed
  • 1 stick of butter


  • 1/2 lb. velveeta cheese
  • 1 stick butter
  • 1 cup milk

Cook noodles according to package directions. Drain. Mix sauce ingredients until melted and stir in chicken. Pour noodles and sauce in a 9x13 pan. Crush Ritz crackers and add 1 stick of butter. (I do this in a gallon ziplock bag for easy cleanup.) Sprinkle cracker mix on top of noodles and sauce. Bake at 300 degrees for 20-30 minutes.

*I know this recipe is not healthy AT ALL! Eric says this is in his top 5 favorite meals I make. Try it!

Tuesday, November 27, 2007

Ultimate Chocolate Chip Cookies

  • 1 1/4 cups firmly packed light brown sugar
  • 3/4 cup Crisco® Butter Shortening
    3/4 stick Crisco® Butter Shortening Sticks
  • 2 tablespoons milk
  • 1 tablespoon vanilla
  • 1 large egg
  • 1 3/4 cups Pillsbury BEST® All Purpose Flour
  • 1 teaspoon salt
  • 3/4 teaspoon baking soda
  • 1 (6 oz.) package semi-sweet chocolate chips (1 cup)
  • 1 cup pecan pieces (optional)

Combine brown sugar, shortening, milk and vanilla until creamy. Beat in egg. Add all dry ingredients and chocolate chips. If you omit the pecans, replace them with more chocolate chips. Bake at 375 degrees for about 8 minutes. BEST CHOCOLATE CHIP COOKIE RECIPE EVER!

Saturday, October 27, 2007

Meal Plan for the Week

Monday-Chicken Pot Pie

Tuesday-Chicken Fried Rice

Wednesday-Potato Cheese Soup with rolls

Thursday-BBQ pork sandwiches

Friday-Spaghetti with french bread

Saturday-Homemade Pizza with breadsticks

Sunday-Turkey Dinner

**Recipes (except for spaghetti) are all listed under main dishes. Dessert is under cookies/desserts.

Shopping List for the Week:

  • 4-5 chicken breasts
  • pork tenderloin
  • 1 lb. hamburger
  • 8-10 potatoes
  • 2 bags frozen peas & carrots
  • chicken bouillon cubes
  • 1 rib of celery
  • brown or white rice
  • butter (if you don't already have some)
  • 1 bottle of sweet barbeque sauce
  • 3 onions
  • green onions/scallions
  • spaghetti sauce
  • pizza sauce
  • cheese and other pizza toppings desired
  • French bread
  • soy sauce
  • heavy whipping cream
  • spaghetti noodles
Dessert for Monday's Family Night: Carmeled Apples. You will need 1 or 2 bags of kraft carmels. 5 apples if you bought one bag of carmels, 10 if you bought 2 bags. Popsicle sticks, candy bars, white chocolate, semi sweet chocolate, etc. After dipping the apples in the carmel, top it with crushed candy bars and melted chocolates.

Sunday's Dessert: Cinnamon Rolls

Sunday Turkey Dinner

Take a small turkey and place it in a stove pan. Melt 1/4 cup butter and mix with 1 cup brown sugar for the turkey glaze. Glaze the turkey, and place the lid on the stove pan. Follow cooking directions on the actual turkey. (for larger turkeys, double the glaze)

When Turkey is cooked through, take the turkey out of the stove pan, and keep the pan on a medium low burner.
For the gravy, add these ingredients to the drippings in the pan:
  • 1 1/2 cups water
  • 1/2 cup flour
  • stir and add salt and pepper to taste.

Let thicken. Taste it, if it's too salty add more brown sugar.



  • 5 medium potatoes, peeled and sliced 1/2 inch thick
  • 3/4 cup milk
  • 1/2 cup whipping cream
  • 6 TBS. unsalted butter, cut up

In a saucepan, add potatoes with enough water to cover. Add 1 tsp. salt. Bring to boiling, reduce heat. Simmer, covered, 15-20 minutes or until tender. Drain well. Let stand in colander 5 minutes to dry and cool slightly. Meanwhile, in small saucepan combine milk and cream. Heat just until hot. In mixing bowl beat potatoes with the whip attachment until potatoes break. Add 3 TBS. butter, mix on low speed until just incorporated. Add remaining 3 TBS. butter, beat again. Slowly beat in milk mixture, adding only as much as potatoes can absorb. On med. spped beat until potatoes are light and fluffy. Do not overmix. Season to taste with salt; moisten with more milk mixture if needed.

6-8 servings

Homemade Pizza

  • 1 cup milk
  • 1 1/2 TBS. sugar
  • 3 cups flour
  • 1 tsp. salt
  • 1 TBS. yeast
  • 1/4 cup water

Warm the mik (not hot). Soften the yeast in the warm water. Add 2 cups flour and all the rest of the ingredients together and mix well. Add the other cup of flour and mix well. Spread on a greased cookie sheet and add toppings and bake in 400 degree oven for 15 minutes.

BBQ Pork

  • 1 lb. pork tenderloin
  • 1 onion, chopped
  • sweet barbeque sauce

Heat oil in a frying pan. Add salt and pepper. Cut pork loin in half to fit and sear pork on all sides. Just brown each side. Place all ingredients in a crock pot and cook on high for several hours.

Can be used on sandwiches, burritos, etc.

Potato Cheese Soup

  • 1 Quart water
  • 7 chicken bouillon cubes
  • 2/4 cup flour
  • 1 cube butter
  • 1 large bottle of cheese whiz
  • 1/2 package frozen peas and carrots
  • 3 cups cut potatoes
  • 3 TBS. onion flakes or 1/3 onion chopped

Cook peas, carrots and potatoes in just enough water to cover them Heat water and bouillon. In a separate saucepan, combine melted butter and flour, stir in 1/4 cup to 1/2 cup bouillon water for paste. Add paste to water and bouillon. Stir. Add cheese whiz, stir. Add veggies. Add onion flakes and pepper. Cook for 20 minutes, stirring frequently. Add more water until desired consistency is reached. Fills 1/2 dutch oven full.

Benihana's Fried Rice

  • 1 cup Uncooked rice
  • 5 TBS. Butter
  • 1 cup Chopped onion
  • 1 c Chopped carrots
  • 2/3 c Chopped scallions
  • 3 tb Sesame seeds
  • 5 Eggs
  • 5 tb Soy sauce
  • Salt
  • Pepper

Cook rice according to package directions. In a large skillet melt butter. Add onions, carrots and scallions. Saute until carrots are translucent. Set aside. Heat oven to 350 degrees. Place sesame seeds in a shallow pan. Bake until golden brown (10 to 15 minutes), shaking pan occasionally for even color. Lightly grease another skillet. Beat eggs. Pour into hot skillet. Cook as you would scrambled eggs. Combine rice, vegetables, sesame seeds and eggs. Add soy sauce. Stir. Salt and pepper to taste.

Ultimate Chinnamon Rolls


  • 1 cup milk (heated approximately 1 minute in microwave)
  • 1/4 cup warm water (110 degrees F.)
  • 1 teaspoon vanilla extract
  • 1/2 cup butter, room temperature
  • 2 eggs, room temperature and beaten
  • 1/2 teaspoon salt
  • 1/2 cup sugar
  • 5 cups bread flour
  • 3 teaspoons instant active dry yeast
  • Cinnamon Filling (see recipe below)
  • Butter Frosting (see recipe below)

In a large bowl or in the bowl of a 5 quart stand mixer, combine all the ingredients in the order given except the Cinnamon Filling and the Butter Frosting. Using a dough hook, mix everything together until a soft dough forms. Turn the dough out onto a lightly oiled surface (I use a nonstick cooking spray), and knead until elastic, approximately 10 minutes. Cover the bowl with plastic wrap and let rest for 10 minutes.

Butter a 9x13x2-inch baking pan; set aside.
After dough has rested, roll and stretch the dough into approximately a 15x24-inch rectangle.

Brush the softened butter from the Cinnamon Filling (see below) over the top of the dough with a rubber spatula. Sprinkle Cinnamon Filling over the butter on the prepared dough.

Starting with long edge, roll up dough; pinch seams to seal. NOTE: Rolling the log too tightly will result in cinnamon rolls whose centers pop up above the rest of them as they bake.

With a knife, lightly mark roll into 1 1/2-inch section. Use a sharp knife (I like to use a serrated knife and saw very gently) or slide a 12-inch piece of dental floss or heavy thread underneath. By bringing the ends of the floss up and criss-crossing them at the top of each mark, you can cut through the roll by pulling the strings in opposite directions. Place cut side up in prepared pan, flattening them only slightly.

Refrigerating or Freezing Unbaked Cinnamon Rolls:
At this point, the cinnamon rolls can be covered with plastic wrap and refrigerated overnight (I've actually made them two days in advance) or frozen for 1 month. Before baking, allow rolls to thaw completely and rise in a warm place if frozen. I have found that I have to take the unbaked frozen cinnamon rolls out of the freezer 10 to 12 hours before planning to bake. I just put the frozen cinnamon rolls (container and rolls) on my counter (not in the refrigerator) overnight for 10 to 12 hours.

If refrigerated, they can be either baked upon removing from the refrigerator or let come to a room temperature (I've done both ways). They do a slow rise overnight and it is not necessary to let them come to room temperature before baking.

Bake Immediately After Making:
Cover and let rise in a warm place for approximately 45 to 60 minutes or until doubled in size (after rising, rolls should be touching each other and the sides of the pan).
Preheat oven to 350 degrees F. for regular oven or 325 degrees F. for a convection oven.
Bake in a convection oven approximately 15 to 20 minutes until they are a light golden brown.
Baked in a regular oven approximately 20 to 25 minutes in a regular oven until they are a light golden brown.
Remove from oven and let cool slightly. Spread Butter Frosting over the cinnamon rolls while still warm. Serve warm.
Yields 15 cinnamon rolls.


  • 1/2 cup butter,
  • softened1 cup firmly-packed brown sugar
  • 4 to 5 tablespoons cinnamon
  • 3/4 to 1 cup chopped nuts (optional)
    In a bowl, combine brown sugar and cinnamon well; stir in chopped nuts (optional). NOTE: I like to sift the brown sugar and cinnamon together to remove any lumps.


  • 2 ounces cream cheese,
  • room temperature
  • 1/4 cup butter, room temperature
  • 1 cup powdered sugar
  • 1/2 teaspoons vanilla extract
  • 1/8 teaspoon lemon extract or oil

In a medium bowl, combine cream cheese and butter until creamy. Add powdered sugar, vanilla extract, and lemon extract or oil until well mixed and creamy. Refrigerate frosting until ready to use and then bring to room temperature before spreading.

Wednesday, October 17, 2007

Homemade Oreo Cookies

  • 2 pkgs. devils food cake mix
  • 4 eggs
  • 1 1/2 cups shortening
  • 8 oz. softened cream cheese
  • 1/2 cup butter, softened
  • 3 1/2 cups powdered sugar
  • 1 tsp. vanilla

Preheat oven to 35o degrees. Mix together the cake mixes, eggs and shortening until crumbly. Shape into balls on an ungreased cookie sheet. Bake 9 minutes or until the tops crack. Let cool.

Combine the cream cheese, butter, powdered sugar and vanilla to make the frosting. Spread the frosting between two chocolate cookies. Enjoy!

-Kathryn McOmber

Homemade Alfredo Sauce

  • 1 cup butter
  • 3/4 pint heavy cream
  • 3/4 cup grated romano cheese
  • 1/2 cup parmesan cheese
  • dash garlic salt
  • salt and pepper to taste

Melt butter over low heat. Add cheeses and cream until melted. Add salt and pepper and garlic salt. Serve over pasta, with bread sticks, and my personal favorite: on top of tomato vegetable soup. (just a spoonful gives it so much flavor!) You can also mix it with spaghetti sauce to make a pink pasta sauce, which I LOVE!!

Parmesan Bread Sticks

  • 1 TBS. active dry yeast
  • 1 1/2 cups warm water, divided
  • 1 TBS. honey
  • 1/2 tsp. salt
  • 3 to 4 cups flour
  • 1/2 cup butter
  • 1/2 cup grated parmesan cheese
  • garlic salt

In a large mixing bowl, soften yeast in 1/2 cup warm water. Add honey and salt. Add remaining 1 cup water to yeast mixture; stir in enough flour to make a soft dough. On a floured board, roll dough out into a rectangle 1 inch thick; using a sharp knife, cut into 12 to 15 bread sticks. Place sticks about 1 inch apart on a greased cookie sheet. Drizzle with melted butter and sprinkle with parmesan cheese and garlic salt. Let rise unil double in size. Bake at 375 degrees for 20-30 minutes (my oven took only 13min.), depending on the thickness of the bread sticks.

Note: for crisper bread sticks, roll dough out thinner. Sticks may also be twisted before letting dough rise.

Creamy Chicken and Chile Enchiladas

  • 1 lb. uncooked chicken breast strips
  • 1 package (8 oz.) cream cheese, cut into cubes
  • 1 can chopped green chiles
  • 12 tortilla shells
  • 2 cans green chile enchilada sauce
  • 3/4 cup shredded cheddar cheese

Heat oven to 400 degrees. Lightly grease 9x13 glass baking dish. In a non-stick skillet, cook chicken over medium-high heat, stirring occasionally, until no longer pink in center. Add cream cheese and chiles; reduce heat to medium. Cook and stir until blended and cream cheese is melted. Spoon chicken filling onto tortillas, roll up and place seam sides down in baking dish. Pour enchilada sauce over top and sprinkle with cheddar cheese. Bake 15-20 minutes or until hot and cheese is melted.

Chicken Enchiladas

  • 3-4 chicken breasts, cooked and shredded
  • 1 packet of taco seasoning
  • 1 cup sour cream
  • 1 can green chile enchilada sauce
  • 2 cups of cheddar cheese
  • 12 tortilla shells

Prepare taco seasoning as directed on package adding the chicken to it. In a large bowl, mix sour cream, 1/3 of the enchilada sauce, 1 cup of cheese, and the taco seasoned chicken. Place spoonfuls of the mixture into each tortilla shell. Place the shells in a 9x13 baking dish. Pour remainder of enchilada sauce on top, and then sprinkle with cheese. Cook in 350 degree oven for 20 minutes or until cheese and sauce is bubbly.

Chicken or Turkey Pot Pie

  • Pastry to cover pie (recipe below)
  • 1/3 cup diced potatoes
  • 1/3 cup carrot slices
  • 1/3 cup frozen peas
  • 1/4 cup chopped celery
  • 1/2 cup boiling water
  • 2 TBS. butter
  • 1/4 cup flour
  • 1/2 tsp. salt
  • 1/8 tsp. pepper
  • 1 1/3 cups chicken or turkey broth
  • 2/3 cup milk
  • 1 1/2 cups chicken or turkey, cooked and diced

Prepare pastry (recipe below); set aside. Boil vegetables in 1/2 cup of water until tender, about 6 minutes. Drain and set aside. In a separate sauce pan over low heat, melt butter; stir in flour, salt and pepper. Add broth and milk slowly, stirring constantly; cook until thickened. Stir in chicken or turkey and vegatables. Pour into pie baking dish.

Top filling with pastry, folding edges of pastry over rim of dishes. Cut slits in top for steam to escape. Bake at 400 degrees for 40 minutes, or until crusts are browned and filling is bubbly. Makes 4 servings.

Pastry for pot pies

  • 1 cup flour
  • 1/4 tsp. salt
  • 2 TBS cold water
  • 1/4 cup oil

In a large mixing bowl, combine flour and salt thoroughly. In a small bowl, mix 3 TBS. of the flour mixture with 2 TBS cold water to make a paste. Set aside. Using a fork, add oil to the flour mixture in the large bowl and stir until it is crumbly. Mix in the flour paste and stir to form a ball. Roll the dough between two sheets of wax paper until it is at least 1 inch wider in diameter than the baking dish. Set aside while preparing filling; then proceed as instructed above.

-Utah State Fare Cookbook

Tuesday, October 16, 2007

Buttercream Cake Decorating Frosting

This recipe is a thick buttercream frosting ideal for frosting cakes. I have used it on cookies, but just added less powdered sugar.

  • 1 cube of butter softened
  • 1/2 cup of shortening
  • 4 cups of powdered sugar
  • almond or vanilla extract
  • 1-2 TBS. milk

Mix all ingredients until smooth. Add more powdered sugar if you need it thicker. Add more milk if you need it thinner. EASY!

Buttercream Frosting

  • 1 (16 oz.) package of powdered sugar
  • 6 TBS. butter (3/4 stick) softened
  • 3 TBS. milk or half and half
  • 1 1/2 tsp. vanilla extract.

Mix all ingredients at medium speed until smooth. Add more milk or half and half if needed. Frosting should be smooth and easy to spread.

-Amy Collett

Sugar Cookies

(this is a LARGE scale recipe. Half it)
  • 3 cups butter
  • 8 eggs
  • 4 cups sugar
  • 1 tsp. vanilla or lemon extract
  • 10 cups flour
  • 4 tsp. baking soda
  • 1 TBS. salt

Cream butter, eggs, sugar and vanilla well. In separate bowl, combine flour, baking soda and salt. Slowly add dry mixture to creamed mixture. Mix well. Chill for 1 hour. Roll dough out 1/4 inch thick. Cut out cookies with cookie cutters. Bake at 375 degrees for 7-9 minutes. Makes 5 dozen LARGE (5-6 inches across) cookies.

These make really soft chewy cookies! I love my other sugar cookie recipe, but this tops it FOR SURE!

-Amy Collett

Monday, September 24, 2007

Our Sunday Dinner--version 1

Here's our scrumptious dinner menu from last night. Sunday dinners are always big yummy dinners at our house. I want Sunday dinners to be something different than we normally have and something to look forward to. Here is one version, I'll post the turkey, ham or roast versions when I make them.

Buy McCormick's Garlic, Herb, and Wine seasoning packet and follow the directions on the package. SO Good!

The potato roll recipe on this blog with homemade jam and butter.

Garlic Mashed Potatoes:
5 large potatoes, peeled, and cut in to pieces. Boil until tender. Drain. Add 1/2 cup mayonaise and 1/2 cup of sour cream. Then add 1 packet of Italian Seasoning (dressing mix) and mash. If it is still lumpy, add a little more sour cream.

Jello Salad:
My jello salad is super easy. 1 tub of cool whip. 1 can of pineapple tidbits. 1 apple, peeled and grated with a cheese grater. (a few marshmellows--Kids will eat more of it!) and open a packet of any flavor of jello and sprinkle about 1/2 of the packet in the bowl. (save the other half for next Sunday!) Mix and refridgerate.

Then we just have corn and peas for the vegetable. There you have it! This is my most favorite dinner. Your husband will thank you! Trust me.

Monday, August 27, 2007

Cafe Rio Pork/Salad dressing

(I got this recipe from my friend's blog. We have used this for salad and burritos.)

  • 3 lbs. pork (butt or shoulder)
  • 20 oz. coca cola
  • 1-1 1/2 cups ketchup
  • 1 clove garlic

Cook in crockpot until the meat is cooked through. Shred the pork and Then add:

  • 1 - 1 1/2 cups tomatillo sauce (or blend 4 tomatillos)
  • 1 1/2 cup brown sugar
  • juice of 2 limes
  • chili powder
  • More ketchup to thicken

Mix together and then add the sauce to the pork and simmer on low for an hour.


Top a burrito shell with pork, black beans, green enchilada sauce, cheese, and spanish rice. Roll up and place on a cookie sheet. Top with cheese and more enchilada sauce. Cook until the cheese is melted.

Creamy Tomatillo Dressing:


  • 1 ranch packet (will use a little less mayo and milk than calls for)
  • 2 tomatillos
  • 1/4 bunch of cilantro
  • 1-2 cloves of garlic
  • juice of 2 limes
  • few drops of tobasco sauce
  • ground red pepper to taste
  • salt and pepper

Make ranch dressing as per recipe on back. Using a food processor or blender, blend the remaining ingredients and stir into ranch. Refriderate until served.

(To make the salad, take a burrito shell, place pork on the bottom, lettuce, rice, beans, cheese, and dressing, and whatever other veggies you like on your salad.)

Cranberry Almond Salad

  • 1 head green leaf lettuce
  • 1 head red leaf lettuce
  • 1 lb. crumbled bacon
  • 4 chicken breasts cooked and cubed (optional)
  • 8 oz. slivered almonds, sugared
  • 1 cup craisins
  • 1 cup grated mozzarella cheese

Mix all together, pour dressing over the top and toss.

Dressing ingredients:

  • 1/4-1/2 medium red onion
  • 1/2 cup red wine vinegar
  • 1 cup canola oil
  • 1 cup sugar
  • 1 tsp. dried mustard
  • 1/2 tsp. salt

Mix in blender. Yields 2 cups dressing

Sugared Almonds:

  • 2 Tablespoons butter
  • 1/4 cup brown sugar
  • 1/2 tsp. cinnamon
  • 3 cups almonds

Microwave on high for 2 minutes or cook in skillet on stoave and cook until sugar sticks to nuts.

~Amy Collett

Monday, August 20, 2007

Oriental Chicken Salad

(Tastes EXACTLY like Applebee's)

  • 3 c. chopped romaine
  • 1 c. chopped napa cabbage
  • 1 c. chopped red cabbage
  • 1/2 of a shredded carrot
  • 1 green onion sliced
  • 1 T. toasted and sliced almonds (optional)
  • 1/3 c. chow mein noodles


  • 1-2 large chicken breasts (sliced)
  • 1 egg
  • 1/2 c. milk
  • 1/2 c. flour
  • 1/2 c. corn flake crumbs
  • 1 t. salt
  • 1/4 t. pepper
  • 1-2 c. oil
  • (dip chicken in wet mixture , then in dry mixture;then fry in oil)


  • 3 T. honey
  • 1 1/2 T. vinegar
  • 4 t. mayo
  • 1 T. Grey Poupon Mustard
  • 1/8 t. sesame oil(mix and chill)

~Holli Nikolov

Cheddar Broccoli Soup- BEST!!

· 4 cups water
· 4 chicken bouillon cubes
· ¼ cup chopped onion
· 2 cups potatoes diced
· 1 bag frozen chopped broccoli
· 2 cans cream of chicken soup
· 1 lb. light Velveeta cheese, cubed

Mix water, bouillon cubes, onions, potatoes, and broccoli in crock pot. Cook on high until thawed. Add cream of chicken soup and cheese to mixture. Cook on low for 2 hours.
My husband thinks this is THE BEST soup ever! It's super easy and always a crowd pleaser.

Lemon Chicken

6-8 chicken breasts or tenderloins
2 Tbs. butter
3 Tbs. ketchup
2 tsp. soy sauce
juice from 1 fresh lemon

Place chicken in a casserole dish. Mix ingredients and pour over chicken.
Cook at 350 degrees for 1 hour or until chicken is done. Serve over rice.

Chicken Pillows

8 oz. cream cheese, softened
2 Tbs. butter
4 cups cooked chicken, cubed
¼ tsp. salt
¼ tsp. pepper
3-4 Tbsp. milk
½ cup green onions, chopped or 2 TBS. chives
2 cans refrigerated crescent rolls
½ cup butter, melted
¾ cup seasoned bread crumbs

Blend cream cheese and butter. Add chicken, salt, pepper, milk, and onions. Blend well. Separate dough as marked. Spoon meat mixture near base of each triangle and roll up crescent style.
Dip each bundle into butter and roll in bread crumbs. Place on cookie sheet about 1” apart.
Bake at 350 degrees for 20-25 minutes or until golden brown.
Serve with cream of Chicken soup as a gravy.

Gun Powder Chicken

· 4 cups cooked rice
· 4 chicken breasts diced
· 2 cans cream of chicken
· 2 cups plain yogurt
· 2 pkgs. Ritz crakers
· 1 Tbs. poppy seeds
· 1 cube melted butter
Place rice and chicken in a casserole dish. Mix cream of
cream of chicken with yogurt and
pour over the chicken and rice.
Crumble the ritz crackers over the
mixture. Pour melted butter on
top of the crackers and sprinkle
the poppy seeds on top.
Bake at 350 degrees for 30 min.

Brunch Bread

· Rhodes frozen loaf of bread
· Ranch dip packet
· ½ cube butter
· mozzarella or swiss
· turkey or other lunch meat

Thaw bread dough. Roll the dough out and place it on a greased cookie sheet. Melt the butter and add half of the ranch dip packet. Spread some of the butter mixture on the bread dough. Place cheese and lunch meat on the dough. Cut slices (with scissors) down each side of the dough lengthwise. Wrap each slice around the slice on the other side. (or you can just roll up the dough so that the cheese and meat is inside. Spread more of the butter mixture on top.
Bake at 350 degrees until golden brown. I have also made this with pizza sauce and pepperoni with cheese for a pizza sandwich, or instead of using a loaf of bread, you could use the frozen rolls and make individual sandwiches. The possibilities are ENDLESS! Enjoy!

Saturday, August 4, 2007

Easy Chicken Bake

  • 1 pkg. Stove Top stuffing mix for Chicken
  • 1-2 boneless skinless chicken breasts cut into bitesize pieces
  • 1 can cream of chicken soup
  • 1/3 cup sour cream
  • 1 bag (16 oz.) frozen mixed vegetables, thawed and drained

Preheat oven to 400 degrees. Prepare stuffing mix per package directions. Mix chicken, soup, sour cream, and veggies in a 9x13" baking dish; top with stuffing. Bake 30 min. or until chicken is cooked through.

Limeaide Freeze aka "Wedding Punch"

  • 1 (12oz.) can of frozen limeaide
  • 3 cups sugar
  • 8 cups water
  • 2 ltr. lemon lime soda

Mix first 3 ingredients together until sugar is dissolved. Pour mixture into a gallon size ziplock bag and freeze. Take out of freezer 1-2 hours before serving. Add the soda to the mixture. Makes a whole lot of slush for your guests. Everyone always asks for this recipe after they've tried it!

Friday, August 3, 2007

Peanut Butter Bars

  • 1 cup butter
  • 1 cup brown sugar
  • 2/3 cup peanut butter
  • 1/2 teaspoons salt
  • 2 cups oatmeal
  • 1 cup sugar
  • 2 eggs
  • 1 teaspoon soda
  • 2 cups flour

Cream butter, peanut butter, and both sugars. Add other ingredients. Mix well. Grease a large cookie sheet. Spread evenly in the pan. Bake 12-15 minutes at 375 degrees, until light brown. *Spread on a layer of peanut butter while it is still warm so it will melt.* Once it is completely cool, spread on a layer of chocolate frosting.

~April Stilson

Homemade Macaroni and Cheese

  • 2 cups elbow macaroni (4 oz.)
  • 1/4 cup finely chopped onion (I usually use the dehydrated onion flakes)
  • 1 Tablespoon butter
  • 1 Tablespoon flour
  • dash pepper
  • 1 and 1/4 cups milk
  • 2 cups shredded cheddar cheese (8 oz.)
  • optional: 1 med. tomato, sliced

Cook macaroni according to package directions; drain well. Meanwhile, for cheese sauce, in a saucepan cook onion in butter until tender, but not brown. Stir in flour and pepper. Add milk all at once. Cook and stir until slightly thickened and bubbly. Add shredded cheese; stir until melted.

Stir macaroni into cheese sauce. Transfer to a 1-quart casserole dish. Bake, uncovered, in a 350 degree oven for 25-30 minutes or until bubbly. During the last 5 minutes of baking, arrange tomato slices on top of the macaroni if desired. Let stand 10 minutes.

Makes 8 servings. (You can skip the last part with the casserole dish is you are in a hurry, but it tastes better if you don't)

~Tressa Spigarelli

Butterscotch Bars

  • 16 oz. corn syrup
  • 1 and 1/2 cups of sugar
  • 2 cups of peanut butter
  • 12 oz. rice crispies
  • 12 oz. chocolate chips
  • 12 oz. butterscotch chips

Dissolve sugar in corn syrup over medium heat. Then add peanut butter to the mixture. Stir until melted. Pour over the rice crispies. Spread and press on a large cookie sheet. Melt the chocolate and butterscotch chips in the microwave for 1 and 1/2 minutes. Stir. Then spread over the rice crispies. Let them set. (Can set up in refrigerator)

~Julie Hadlock

Chicken Fried Rice

  • 1 to 2 chicken breasts or 10 chicken tenders; cooked and cut into small pieces
  • 3 scrambled eggs
  • 1 bag of frozen peas and carrots (16 oz.)
  • 1/2 cup butter
  • 1/2 cup white onion finely chopped
  • 1 teaspoon garlic powder
  • 3 cups cooked rice

Marinate cooked chicken in soy sauce in a large wok or frying pan. Add onions and cook until clear. Add carrots and peas. Melt 1/2 cup butter, add garlic and stir. Mix in the rice and eggs with the chicken and vegetables. Add the butter and garlic. Mix all together well. Add soy sauce to taste.

Serve as a meal or a side dish. We make this once a week! To make healthier, you can substitute the butter for chicken broth, and we always use brown rice.

Japanese Chicken Wings

  • 3 lbs. chicken (2-3 breasts) cooked and cut into 1/2" thick strips
  • 1 beaten egg
  • 1-2 cups flour
  • 1/4 cup shortening

Put the flour in a large gallon size ziplock bag. Dip chicken in flour, take out, dip in egg, and re-coat. Melt the shortening in a frying pan and fry the chicken in small batches until they are golden brown. (med. high heat) Put chicken in 9x13 baking dish when done. Cover with sauce mixture and cook at 350 degrees for 40 minutes to an hour; baste every 20 minutes. (I just flip the chicken)

Sauce: (I double this because I like the sauce on my fried rice)

  • 3 Tablespoons soy sauce
  • 3 Tablespoons water
  • 1 cup sugar
  • 1/2 teaspoon salt
  • 1/2 cup distilled vinegar

~Amy Collett

Crepes/ "Elephant Ears"


  • 1 cup flour

  • 2 eggs

  • 1/2 cup milk

  • 1/2 cup water

  • 1/4 teaspoon salt

  • 2 Tablespoons butter, melted

Wisk flour and eggs. Gradually add milk and water, add remaining ingredients. Heat a lightly oiled gridle over medium heat. Pour 1/4 cup of batter for each crepe. Tilt the pan with a circular motion so that the batter coats evenly. Cook the crepe about 2 minutes, then flip. Serve hot. (4 servings...we usually double this recipe if there are more than 2 or 3 people.)

Ideas to serve inside crepes:

  • we usually do syrup and butter

  • fresh fruit and cool whip

  • eggs and cheese

  • for dinner try chicken, ham, swiss, etc. It's yummy!

At our house, we call these Elephant Ears because that's what they look like. Whenever I make these, Hayden always says, "These are DARN good, Mom!" Your family will love them. I think they are better than pancakes or waffles.

~Mom's Old Recipe

My Favorite Sugar Cookie Recipe

  • 1 cup butter, softened
  • 1 and 1/2 cups sugar
  • 1 egg
  • 1/2 cup sour cream
  • 1 teaspoon vanilla
  • 4 cups of flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon nutmeg

Philly frosting:

  • 1 small pkg. cream cheese
  • 2 cups powdered sugar
  • 1 stick butter
  • 1 Tablespoon vanilla

For the cookie: Cream butter, sugar and egg. Beat in sour cream and vanilla. Add flour, baking powder, baking soda, salt and nutmeg. Roll out 1/2 inch thick on floured surface; cut into desired shapes. Bake at 375 degrees on greased cookie sheet for 8-10 minutes (cookies stay white while baking. Brown edges are too done!) Cool before frosting.

Frosting: Mix all ingredients well and frost your cookies!

Makes about 2 dozen, depending on how large the shapes are.

Potato Rolls

  • 2 packages of yeast ( 2 and 1/2 teaspoons)
  • 1/2 cup warm water
  • 1 cup mashed potatoes, cold. (you can use instant potatoes)
  • 2 cups milk, scalded
  • 8 cups flour
  • 1/2 cup shortening
  • 3 eggs
  • 2/3 cup sugar
  • 2 teaspoons salt

Soften the yeast in the 1/2 cup of warm water. In a bowl, mix together softened yeast, potatoes, milk, shortening, eggs, sugar, salt and 4 cups of the flour. Mix together with a mixmaster until smooth. Add the remaining flour 1 cup at a time and knead well until mixed. You may need to add a little more flour to make a dough that you can handle, but not more than 1/2 a cup more. Turn the dough into a greased bowl and let it raise until double. Divide the dough into thirds and roll out in a circle onto a floured board. Brush with melted butter and cut into 16th. Roll them up as you would croissants. Place rolls on a greased pan and let raise for about 1 hour or until doubled in size. Bake at 350 for about 15-20 minutes.

48 rolls: I freeze these and use them as I need them. These are BY FAR the best dinner roll recipe I have ever tasted. We have also used the dough for breadsticks and pizza crust because it is sweet.

Homemade Chicken Noodle Soup

  • 2 chicken breasts or 6-7 chicken tenders cooked and cut into bite size pieces
  • 1 bag of frozen carrots
  • 4 stalks of celery (1-2 cups chopped)
  • 1/2 cup of onions chopped
  • 5 chicken boillion cubes
  • 2 cans cream of chicken soup
  • 1 cube of butter
  • 1 cup of flour
  • 1/4 cup of milk

In a large pot place onions, celery and carrots and bouillion in enough water to cover them. Cook on Med. hight heat. While the vegetables are cooking, melt butter in a small sauce pan to make the roux over low heat. When the butter is melted, wisk in the flour. Add milk and wisk. Let thicken again, and add 1/2 cup of the water from the boiling vegetables. Let thicken again, then add the cream of chicken, turn heat to the lowest setting. When the vegetables are tender, add the Roux to the water and vegetables. Stir and add water 1 cup at a time until the soup is the desired thickness.

Homemade noodles:

  • 1 cup flour
  • 1 egg
  • 1 Tablespoon milk
  • 2 tsp. salt

Mix ingredients together. Sprinkle cutting board with flour and flour your rolling pin. Roll the dough at as thin as you can make it. Cut the dough in thin noodle shapes. One by one, place the dough in boiling soup and mix.

-Brandi's own recipe