Saturday, December 18, 2010

Cheesy Chicken Vegetable Soup

4 c cubed hash browns (or potatoes)
1 onion, chopped
2 c sliced carrots
2 c finely chopped celery
2 c chicken broth

Cook all veggies in chicken broth and bring to a boil for 10 minutes.

3 c broccoli, cut up

Boil additional 10 minutes (do not drain)

4 cooked chicken breasts, shredded

In another pan:

1/2 c butter
3 Tbsp. flour
1 can evaporated milk
1 c regular milk
1 can cream of chicken soup
1 lb Velveeta cheese, cubed
4 chicken flavored bouillon cubes

In saucepan, melt butter; stir in flour. Add milks and cook, stirring constantly, until thick. Add cheese and can of soup. Mix until smooth. Add this mixture to veggies. Heat but do not boil.

Monday, September 27, 2010

pizza rolls.

super easy. super yummy.

cheese {cubed or shredded will work}
parm cheese

all you do is roll out the dough flat, cut out squares, lay on cooked chicken and cooked bacon along with some cubed or shredded cheese. fold edges in. we tried two different ways to cook 1. we put them all together in a deep dish 2. we put individual rolls into a muffin tin {slightly greased}. number one made them softer and more yummy. then top with a little olive oil and shredded and parm cheese.
cook at 375 degrees until cheese is melted. {10-15minutes}

these are super cute and yummy little rolls. and it actually filled us right up.

Monday, August 2, 2010

Soft and Chewy Chocolate Chip Cookies

2 1/2 cups flour
1 tsp. baking soda
1/2 tsp salt
1 cup (2 sticks) butter, soft (don't use margarine, NO EXCEPTIONS)
1 1/2 cups brown sugar, packed firm
1 tsp vanilla
2 large eggs
12 oz. (2 cups) chocolate chips
1 cup chopped nuts, optional

Mix flour, baking soda and salt in a large bowl. Beat butter, sugar, vanilla, mix in eggs. Add dry ingredients. Stir in chips and nuts. Bake at 400 degrees Fahrenheit 7-9 minutes. Cool on cookie sheet for about 3 minutes then transfer to a cooling rack.
Makes about 3 dozen (36) cookies.

Helpful hints:
-Use a cookie scoop.
-Slightly press down cookies with wet fingers.
-Use a silicone baking mat or parchment paper
-These cookies may be a little crisp the first day. Store in a covered container and they will turn soft.


Tuesday, July 13, 2010

Applesauce Cake


by Vicki Harbertson

1 can applesauce (16 oz. or 2 C.) 1 cup sugar

1/2 cup oil 1 tsp. salt

1 Tb. baking soda 1 Tb. water

2 cup flour 2 tsp. cinnamon

1/4 tsp. allspice 2 cup raisins (or craisins)

1/2 tsp. nutmeg 1/2 cup nuts (optional)

1/4 tsp. cloves

Dissolve soda in water. Mix soda, applesauce and oil together. Add sugar, salt and spices. Mix in flour, raisins (mixed with a little flour so they don't stick together and sink to the bottom). Bake at 350 degrees Farenheit for 40-45 minutes in a bundt pan. Can serve with icing or caramel sauce and cream.

*This is a great recipe to have for food storage because everything in it is easy to store.

Anadama Bread

Recently our stake had an emergency preparedness fair. Our Relief Society was asked to provide samples of recipes that can be made with food storage staples. This bread stays moist when cut and is very hearty.


From A Century of Mormon Cookery

by Hermine B. Horman & Connie Fairbanks.

2/3 cup cornmeal 2 cup boiling water

2 Tb Shortening 1/2 cup molasses

1 tsp salt 1 pkg yeast (1 T)

1 cup warm water 6 cups flour

Stir the cornmeal slowly into the boiling water and mix well. Add shortening, molasses and salt. Set aside to cool. Dissolve the yeast in the warm water, about 5 minutes; then add alternately with flour to the LUKEWARM cornmeal mixture. Knead until smooth and place in large greased bowl, in a warm place. Cover and let rise until double in bulk.

Turn out onto floured board, divide into 2 loaves. Place in greased bread pans and let rise again until double in bulk. Bake 375 degrees F for 1 hour.

*This recipe came from the early settlers of Massachusetts.

Wednesday, March 24, 2010

Costa Vida/Cafe Rio Salad-Debbie Style

My friend, from back in the day when Andrew was going to school and we lived in Student Housing, contributed this recipe to our ward cookbook. This meat is so super scrummy. I thought it would be perfect for Cafe Rio salad. I prefer the beef to the sweet pork (that pork is just WAY to sugary for me) when I get a salad from Cafe Rio or Costa Vida. The dressings I found online and modified to suit our tastes. Kelsey who usually prefers the creamy tomatillo ranch was hogging the cilantro lime I made for myself. So without further Ado...

Crock pot Mexican Style Meat
by Tiffany Pickett

4 pounds chuck roast or pork roast or chicken breast
1 tsp. salt
1 tsp. black pepper
2 Tbsp. olive oil
1 onion, chopped
1 1/4 c. green chili, diced (I used diced canned green chilies)
2 tsp. chili powder
1/3 c. hot pepper sauce
1 tsp. garlic powder
water as needed

1. Trim the roast of any obvious excess fat (use your kitchen shears) and season with salt and pepper. Heat olive oil in a large skillet over high hear, then sear meat on all sides.
2. Transfer the roast to a crock pot (spray with no-stick cooking spray first). Add onion, chili peppers, chili powder, hot pepper sauce, and garlic powder. Add about 2 inches water.
3. Cover crock pot and cook on high setting for 6 hours, checking to make sure there is always a small amount of liquid at the bottom.
4. Reduce heat to low setting for 2-4 hours, or until meat is totally tender and falls apart.
5. Shred meat with 2 forks ( I prefer to put it in my kitchen aid mixer, wait 10 minutes, and "mix" in with my flat batter blade. It shreds the meat quite nicely, or you can use a hand mixer as well). Use in burritos, chimichangas, enchiladas, etc. It freezes beautifully!
**This recipe is for a fairly mild meat. For more spice, add up to 3/4 cup hot pepper sauce and decrease chili powder to 1 tsp and add 1 tsp. cayenne pepper.

Here are my versions of dressings

Creamy Tomatillo

1 packet (1 0z.) ranch dressing mix
1 c. mayo
1/2 c. milk
1 lime, juiced
2 cloves garlic
1 bunch cilantro, washed
1/4 c. cotija cheese, crumbled (find in the ethnic section)
1/4 c. green salsa *
hot sauce
Mix all ingredients in a food processor except hot sauce. Add hot sauce to taste. This tastes best if refrigerated overnight.
Bet you're wondering where the tomatillos are? The main ingredient in green salsa is tomatillos, just saved you 20 minutes at least :)

* A note about green salsa:
The first one or two ingredients in green salsa is tomatillos. There are several brands of green salsa and they all have varying degrees of heat. Hernandez is quite popular, but I find it to be quite spicy. I've found LaCostena brand to be quite pleasant. Start off with the 1/4 cup and add more if you feel you need it. You can skip the hot sauce altogether too if you prefer.

REVISED Creamy Tomatillo
okay, this our even faster better tasting version

2 soup spoon sized scoops of sour cream (about 1/2 cup)
2 soup spoon sized scoops of mayonnaise (about 1/2 cup)
1/2-3/4 cup ranch dressing from a bottle (we used Kraft)
2- 4 Tablespoons green salsa (LaCostena) (2 was spicy enough for us)
1 lime zested and juiced
1 bunch cilantro washed and bottom trimmed
2 cloves garlic, crushed

Mix all ingredients in a cuisanart. This is great because it chops up the cilantro so you don't have to dink around with a knife and cutting board. Make in the morning or the night before. It needs a LEAST 8 hours for the flavors to meld.

Cilantro Lime Vinaigrette

1/2 cup canola oil
2 limes, zested and juiced
2 cloves garlic
1/2 cup limeade concentrate, thawed
1/2 c. cotija cheese, crumbled
1 bunch cilantro, washed

Mix all ingredients in a food processor. Adjust to taste if needed (may need more sugar or lime juice). Once again this tastes best after sitting overnight.

Cilantro-Lime Rice

1 cup uncooked white rice
1 teaspoon butter
2 cloves garlic, minced
1 teaspoon grated lime peel (zest)
1 can (15 ounces) chicken broth
¼ cup water
2 Tablespoons freshly squeezed lime juice
2 teaspoons sugar
3 Tablespoons freshly chopped cilantro

In a saucepan combine rice, butter, garlic, lime zest, chicken broth and water. Bring to a boil. Cover and SIMMER 15-20 minutes, or until rice is tender. Remove from heat. In a small bowl, combine lime juice, sugar, and cilantro. Pour over hot cooked rice, stir. Serve warm.


Warm flour tortillas

Canned pinto or black beans (or both) drained, rinsed and heated

About 4 heads chopped,washed, and spun (in a salad spinner) romaine lettuce

Cotija cheese

Lime wedges

Chopped tomatoes or salsa


To assemble the salads:

In a large bowl place a warmed flour tortilla.
Add rice and beans
Top with lettuce
lightly crushed tortilla chips
cotija cheese
cilantro sprig
lime wedge
tomatoes or salsa in a scoop in the corner
guacamole in a scoop in the corner

Add your choice of dressing and ENJOY!!!

If you prefer the PORK please click here to link up to the other recipes this will take you to the salads section, please scroll down till you find it.

Wednesday, January 27, 2010

Easy Crock Pot Recipes

taco soup
-1 jar of salsa
-2 chicken breast/light cooked before hand
-1 can of black beans
-1/2 bag of frozen corn, lightly thawed
-1 can of V8
-1 can of tomato puree
-1 package of taco seasoning
-we added a little bit of parsley, just a sprinkle.

put all in crock pot for 5-6 hours, and when chicken is fully cooked, take out and shred. then put it back in for a little bit longer. serve with homemade tortilla strips, made out of the uncooked tortillas from costco, and fried with olive oil. also, sour cream is delish on top. Enjoy.

-2 cans of kidney beans
-1 can of chili ready tomatoes
-1 can of tomato paste
-1/2 can of tomato puree
-1 package of dry chili powder/mix
1 pound of ground beef OR turkey

put all in crockpot on low for 4-5 hours or high until meat is all cooked through.

more to come....