Wednesday, October 31, 2012

Mango Salsa Chicken Sandwhiches

This is mine and my husbands Go to meal when we are worn out and don't have time to cook (Which means we eat these a lot) This recipe may sound a little weird, but I promise you it is ever so delicious. I actually give credit to my friend Michelle for this one. She introduced it to me when we were roommates back in the day. I thought it looked weird, but she insisted that I try it and I have been hooked ever since. My husband and I always have a stock of canned white chicken and Costco Mango Salsa in the fridge for this very reason.
I have also served this with crackers as a dip before too and it was a big hit

1 large can white chicken chunks
Mango Salsa ( the kind from Costco is the best)
Sandwhich bread

Mix them all together and spread on bread and you have a delicious easy dinner

Tuesday, October 30, 2012

Caramel Pecan Brownies

I have such a weakness for brownies!  This is another recipe that combines two of my favorite things. Brownies and caramel!   I love the creaminess of the caramel mixed in with my brownie.  The pecans add a little crunch and with a cup of milk I am in heaven!  I seriously hope there are brownies in heaven!

Heavenly Caramel Pecan Brownies
1 1/2 cups butter
3 cups sugar
5 large eggs
1 teaspoon vanilla
1 cup unsweetened cocoa
2 cups flour
1 teaspoon salt
1 teaspoon baking powder
10 oz. caramels (I buy the Kraft Caramel Bits that you find by the chocolate chips)
1/3 cup whipping cream
1-2 cups chopped pecans (Add as much as you like)

Melt butter in a 4 quart pan.  Remove from heat and add sugar, eggs and vanilla.  Mix well.  Add salt and baking powder.  Mix in cocoa and flour and stir well until blended and smooth.
Line a 9x13 pan with foil that has been buttered well  leaving enough overhang to be able to pull out when done cooking. Pour brownie mixture into pan.
 In a microwave safe bowl, combine caramel and whipping cream.  Microwave on high about 90 seconds, stirring it every 30 seconds till it is melted and smooth.
Stir in the pecans to the caramel.
Pour over batter in pan.
Take a knife and swirl the caramel into the batter so that some of the brownie mix is pulled up.
Cook in a 325 degrees oven for about 55-60 minutes.  Let cool.
Lift brownies by foil from pan to counter.  Peel back the foil and cut brownies with a warm knife.  Clean knife periodically while cutting.

Fiesta Lime Chicken

This is another amazing recipe from one of my co-workers.  Laura is one of the audiologists for the school district I work for.  I was trying to  think of something that was pretty easy to make and yet really yummy for dinner, and she shared this recipe with me.  I went home and made it that evening and I was so happy I did.  It  was so good!  Put this over some rice and with just a few ingredients this one turned into a keeper in my family!
Fiesta Lime Chicken
4-6 chicken breasts
1 cup salsa
10 Tablespoons Ranch Dressing (I always make my own, but you can use whatever ranch you have)
Juice of 2 limes
2 cups Monterrey Jack cheese shredded
1-2 Tablespoons olive oil
Brown chicken in olive oil.  Mix salsa, ranch dressing and lime juice in a separate bowl. Add to the pan with chicken and simmer till cooked through.  Sprinkle Jack Cheese over the top and cover till melted.
Serve over rice and you won't be dissapointed!

Monday, October 29, 2012

Mama's Chili

Every Halloween growing up it was no question as to what dinner was going to be. Mama never failed at making her chili, and right before we would head out for our trick-or-treating adventures we would delve into a big bowl of mom's chili. Now as an adult, every Halloween I still find myself making this exact recipe. I have had many other chili recipes in my life, but nothing has ever compared to the chili that would be cooking in the crock pot at home after a cold day. Mom's chili is the perfect mix of hearty and spice. I will forever think of moms chili when dinner rolls around Halloween night.

2 lbs ground beef
1 onion chopped
4 stalks celery chopped
2-3 cloves garlic
4 cans chili beans
1 28 oz can crushed tomato
1 15 oz can tomato sauce
3 Tbsp chili powder
2 tsp salt 
1/2 tsp pepper
2 Tbsp sugar 

 Cook ground beef, onion, celery and garlic. Drain grease. 
Place the cooked meet in a large pot or crock pot, and 
Add chili beans, Tomato sauces, crushed tomato, chili powder, sugar, salt, and pepper.
Stir together and cook on low for 2-3 hours for crock pot and 30 minutes over the stove. 

Add  cheese or sour cream to the top and serve.

Turkey Feed Chex Mix

Everyone gets a little antsy while they wait for the Thanksgiving feast. With the the thanksgiving dinner aroma lingering through the house, we find our mouths watering as we wait to sit down and gorge. Turkey Feed Chex Mix is a perfect treat to munch on while you wait for the ring of the bell calling you in for the awaited moment.

3/4 bag of white chocolate chips
4 cups Corn Chex or Rice Chex cereal
2 cups small pretzel twists
1/2 cup raisins
1 cup candy corn
1/2 cup of honey roasted peanuts
1/2 cup orange candy decors

In a large microwavable bowl, microwave white chocolate chips on high for 2 minutes, stirring every 20 seconds, until melted and smooth. 

Stir in cereal, pretzels, raisins, and peanuts until evenly coated. Stir in candy corn and decors. 

Spread out on waxed paper and let sit until cool and chocolate is set, about 30 minutes. 

Spinach Artichoke Dip

One of my favorite appetizers to order when I go out to eat is Spinach Artichoke dip. Mmmm...mmmm...Nothing beats a nice warm spinach artichoke dip! Only problem is by the time my meal arrives I am generally not hungry because I have filled up on this delicious goodness. That's where take out boxes come in quite handy.
This past Sunday we had a little family get together to celebrate Halloween and so we thought we'd give it a spin and try and make up some spinach artichoke dip of our own to serve as an appetizer. I'm not gonna lie though, I was a little worried that it just wouldn't quite match up to the kind you get at restaurants. Boy was I wrong.  It turned out absolutely delicious and left everyone coming back for more.

Spinach Artichoke Dip
2 cups parmesan cheese
1 (10 ounce) box frozen chopped spinach, thawed
1 (14 ounce) can artichoke hearts, drained and chopped
2/3 cup sour cream
1 cup cream cheese
1/3 cup mayonnaise
2 teaspoons garlic, minced

Preheat oven to 375 degrees
Mix cheese, spinach and artichoke hearts together.
Combine remaining ingredients and mix with spinach mixture.
Bake in oven for 20-30 minutes.
Serve with your favorite crackers or toasted bread.

Sunday, October 28, 2012

Terry's Rolls

My really good friend Terry gave me this recipe over 20 years ago.  Hence, the name "Terry's Rolls"! I still have the torn scribbled paper that I wrote it on taped to the inside of my Betty Crocker Cook Book that I got for my wedding 30 something years ago.   This is one of those recipes that I have made so many times now that I could do it in my sleep.  When my kids were all home, I always doubled the recipe because they loved snacking on them for the next couple of days.  These are so good that I am sure you will want to keep making them for your family like I have.

Terry's Rolls
1 package dry yeast (1 Tbs)
1/4 cup warm water
1 cup scalded milk-cool to luke warm (I usually just warm it in the microwave)
1/4 cup sugar
1/4 cup oil
1 tsp salt
3 1/2 cups flour
1 egg

Dissolve  yeast in warm water.  Add oil, milk, sugar and salt.  Mix well
Start adding flour.  After half of flour is mixed in, add the egg. Mix well and then add the rest of the flour
(I do all of this in my kitchen aid with my bread hook)
After dough is mixed well, put into a greased bowl and cover with a wet towel.
Place in fridge  for at least 2 hours. Dough will usually double in size.
Roll out dough into a rectangle on a floured board.  Cut into triangles  and roll up starting with wide end  like a crescent.  Lightly spray a pan with Pam and place rolls on the pan.  Cook in a 375 degrees oven for about 10 minutes or until lightly brown.
Serve with your favorite jam or just with butter!  Sooooo good!

Saturday, October 27, 2012

Turkey Cranberry Panini

I LOVE my panini maker!  This is another one of my favorite panini's that I make.  I like to use left over turkey from Thanksgiving, but since I can't wait till then I use a turkey breast that is already cooked from Costco.  Add some Lays Kettle Cooked Maui Onion chips and you've got another easy and quick winner!

Ciabatta Bread
Thickly Sliced Turkey
Havarti Cheese (I love this cheese, or you can use what ever you like)
Canned whole cranberry sauce
1 Tbs. butter
1 Tbs. mayonnaise

Butter tops of Bread, spread a little mayonnaise on each slice
Layer cranberry sauce, turkey and cheese.
Place on Panini grill and cook till cheese is melted and top is lightly browned.

Banana Cream Delight

This is called Banana Cream Delight because it is really a delight to eat!  It is really fluffy and light and makes a great dessert to share.  If you love bananas as much as I do, then I am sure you will  love this one!

1/2 cup butter
3 Tablespoons sugar
1 1/4 cup crushed graham crackers
8 oz (1 cup) sour cream
12 oz whipped cream (cool whip if you like)
1 small box instant vanilla pudding
3-4 bananas
20-25 vanilla wafers

Mix together butter, sugar and crushed graham crackers.  Press into a 9x13 dish.
In another bowl whip together sour cream, cool whip and pudding.
Layer on top of the crust the following: sliced bananas,1/2 filling, vanilla wafers, and top with rest of filling.
Let set in refrigerator for 30 minutes
Serve and enjoy!

Friday, October 26, 2012

Trick-or-Treat Brownies

I have this weakness for brownies!  Just ask my kids, they would tell you there isn't a week that goes by without me making up something with brownies in it.  I found this recipe in a Betty Crocker cookbook.  This would be a fun recipe for a Halloween party treat.  I love using boxed mixes and then spicing them up some. I really like to keep things simple, but you could use your own homemade brownie recipe if you like.  I think it would also be fun to make these for Valentines and make the frosting pink and put candied hearts on top. Top these off with your favorite miniature candy bar and your little Trick or Treater's will have a smile on their face. (As well as a little orange frosting!)

1 box Betty Crocker Fudge brownie mix
1/2 cup vegetable oil
2 Tablespoons water
2 eggs
1 cup white vanilla baking chips
1 3/4 cups powdered sugar
6 Tablespoons butter or margarine softened
3 Tablespoons milk
6-8 drops red food coloring
6-8 drops yellow food coloring
miniature candy bars

1.  Heat oven to 350 degrees.  Spray regular-size muffin cups with cooking spray.  In medium bowl, mix brownie mix, oil, water and eggs.  Divide batter among muffin cups.  Bake 13 to 18 minutes or until centers are set and toothpick comes out clean.  cool 30 minutes.
2.  In microwavable bowl, microwave vanilla chips uncovered on medium high 30 to 45 seconds stirring every 15 seconds until melted.  Cool slightly.
3.  In medium bowl, beat powdered sugar, butter, milk and food colors with mixer on medium speed until fluffy. Stir in melted vanilla chips.  spoon frosting over cooled brownies, top each with your favorite candy bar.  (Mine happens to be either Peanut Butter M&M's, Snickers or Twix)

On Mother's Day 2011, my son Caleb who is serving a mission for The Church of Jesus Christ of Latter Day Saints in Houston Texas, sent me this cute plate that he made with a sweet lady who the missionaries called "Granny"and who took such good care of the missionaries in her area. She had them paint these ceramic plates and then send them to their moms.  Well, let's say he isn't going to make a living as an artist, but I absolutely adore this.  I call it my "Brownie Plate".  It serves two purposes, to hold my weekly brownies and to remind me of my wonderful son!

Busy Day Soup

I got this recipe from my neighbor Jo several years ago. I was so happy to have it because it is truly one of those recipes that you can make on a busy day!  I love how it takes canned soup and turns it into a delicious meal. When my kids were young and schedules were crazy, this was a dish my kids remember me making often.  Today I came home from work and when I thought about what to make for dinner, Busy Day Soup came to mind because I knew I could whip it up fast.  Add some cornbread muffins and this will hit the spot on a cold day!

2 cans Bean With Bacon Soup
2 cans Vegetable Soup
1 can tomato sauce
2 soup cans of water
1 1lb hamburger browned with 1 onion chopped
1-2 tsp chili powder
Put into a crock pot or pan and heat up!
Add a little sour cream on top if you like.

Tuesday, October 23, 2012

Banana Nana Bread

I came home from work today and saw that I had 6 very ripe bananas in my cupboard.  It was time to make some good old banana bread.  I have this way of making rhyming silly words with things, so this is what came out of my mouth today! Banana Nana Bread!  There are so many recipes out there for banana bread and I have tried many of them, but this is the one that I found to be my absolute favorite.  I think the sour cream in it adds just the right flavor that I love.  Not only does it taste amazing, it makes my house smell amazing!

1/3 cup oil
4 eggs
1 cup sour cream
3 cups sugar
6 ripe bananas, mashed
1 teaspoon vanilla
4 cups flour
1/4 teaspoon salt
1/2 teaspoon soda
2 cups chopped walnuts (optional)

Mix oil, sugar, eggs, bananas, sour cream, and vanilla.  Add dry ingredients.  Stir in nuts.  Pour into greased and floured bread pans.  Bake at 325 degrees for 45 to 50 minutes (until toothpick comes out clean).  This will make 2 large or 3 medium loaves.

Pastrami Reuben Panini

Last year I got myself a Panini maker.  I seriously got hooked on making Panini's frequently.  One of my favorite lunch meat is pastrami.  I could eat pastrami on anything, well almost.  I also love Reuben sandwiches so since a Reuben is usually made with corn beef and I didn't have any, I decided to use pastrami in it's place.  It was absolutely delicious!  Add some Lay's Kettle Cooked Sea Salt & Cracked Pepper chips and you can't go wrong.  When I have had a long day at work, it's nice to come home and whip out the panini maker and enjoy a yummy meal!

(This Serves 2 people)

4 slices of your favorite Rye Bread
Sliced pastrami (I get mine sliced from the deli section of the store)
4 slices swiss cheese
4 Tablespoons sauerkraut (You could substitute it for coleslaw if you like)2 Tablespoons Thousand Island Dressing
2 Tablespoons butter

Butter one side of rye bread, place on the heated panini machine, or you could cook it on a griddle.
Spread Dressing on the other side of bread slices, you can add as much or little as you like.
Place one slice of swiss cheese on top, then layer with pastrami, sauerkraut, cheese, and top off with the other slice of bread.  Cook until the bread lightly browned and the cheese has melted.  Enjoy!

"Eat Your Carrots" Salad

This was pretty much a staple in my family growing up.  I think it was my parents way of getting us to eat carrots! My dad would always say "eat your carrots, it will grow hair on your chest!"  Not exactly what a little girl wants to imagine will happen. Needless to say, it was always one of my favorite salads and I absolutely love anything with carrots in it.  It's simple and delicious and full of vitamins!

2 large carrots shredded
1 apple thinly chopped
1/4 cup raisins
2 Tablespoons mayonnaise
1/4 cup crushed pineapple drained (opt.) I like it!

Mix carrots, apple, raisins, then add mayonnaise and pineapple.  Chill before serving.  Serve on a lettuce layered plate or as is!

Monday, October 22, 2012

Don's Stuffed Green Peppers

My dad has made stuffed green peppers as long as I can remember.  Whenever I make these it reminds me of my childhood.  I love it when we have an abundance of green peppers growing in our garden because it gives me the opportunity to make this recipe often.  I tried these on my new son in law and he absolutely fell in love with them.  Hope you will enjoy them as much as I have throughout the years.

4-6 medium sized green peppers
1 lb ground beef
1 Tbs. dried minced onions
1 tsp salt
1/2 tsp pepper
1 egg
 8 oz can tomato sauce
1/4 cup bread crumbs

Cut green peppers in half, clean and place in a greased 9x9 pan

Mix ground beef, onions, salt and pepper, egg, 1/4 cup tomato sauce and bread crumbs
Stuff each green pepper half with the meat mixture.  Pour the rest of the tomato sauce over the top.
Cook at 375 degrees for 1 hour or till the meat is cooked through. 

Harvest Pumpkin Cupcakes

I absolutely love this recipe!  It is not only yummy but so easy to make.  I am sure these cupcakes will be a hit with the lucky ones who get to enjoy them!

1 box spice cake mix
1 cup pumpkin puree
1 tsp. vanilla extract
2 eggs
1/2 cup milk
1 cup chocolate chips (I use semi-sweet)
1 cup butterscotch chips
Mix all ingredients.  Pour batter into paper liners and fill 3/4 full.
Bake at 350 degrees for 15-18 minutes.
Let cool
Frosting:8 ounces cream cheese, softened
1/2 cup butter softened
3 3/4 cups powdered sugar
1 tsp. vanilla extract

Beat cream cheese and butter until smooth and light.  Add sugar and vanilla and beat till frosting is fluffy. 

Sunday, October 21, 2012

Inside Out Ravioli

This is a recipe that I have been making for about 25 years now.  I got it from a mother who had a child that went to the same preschool as my oldest daughter.  I would make it whenever the family would come over for get together's because I could double it and make it feed a crowd.  Add a salad and some french bread and you can't go wrong with this one!

1 lb ground beef
1/2 cup onion minced 
10 oz package frozen chopped spinach
1 jar spaghetti sauce with mushrooms
 8 oz can tomato sauce1 6 oz can tomato paste
1/2 teaspoon saltdash of pepper 
7 oz package (2 cups) shell macaroni cooked and drained.  I use the medium size.
1 cup shredded cheddar cheese
1/2 cup bread crumbs
2 well beaten eggs
1/4 cup oil

Brown ground beef and onion in a large skillet.  Cook spinach using package directions.  Drain, reserving liquid; add water to liquid to make 1 cup.  Add spinach liquid, spaghetti sauce, tomato sauce, tomato paste, salt and pepper to the cooked ground beef.  Simmer for 10 minutes.  Combine the cooked spinach, beaten eggs, oil, bread crumbs and cheese to the shell macaroni.  Spread into a 9x13 baking dish.  Top with meat sauce.  Bake at 350 degrees for 30-40 minutes.  Let stand 10 minutes before serving.  Serves 8-10 people.  Enjoy!!

Saturday, October 20, 2012

Cheese Lovers Mac n' Cheese

When the weather starts to get cool, there is nothing better than cooking some good old comfort food!  What better comfort food is there then macaroni and cheese.  I started making this recipe a couple of years ago and it has since become one of my sons favorite dishes!  It is really easy to make and is also budget friendly.  Just be careful because you will definitely want to have seconds.

1 lb grated sharp cheddar cheese
1/2 lb elbow macaroni (cooked and drained)
1 Tablespoon butter
1 cup milk
2 eggs
1 teaspoon salt
1/4 tsp black pepper
Garlic powder to taste
1/2 sleeve finely crushed cracker crumbs

Cook and drain macaroni.  Toss macaroni with butter.  In a small bowl, mix half the cheese, milk, salt, pepper, eggs, garlic powder and crushed crackers.  Mix with macaroni and pour into a baking dish.  Top it off with the remaining cheese.  Bake at 350 degrees until golden on top and set, usually about 1/2 hour.

Banana Bundt Cake

My friend at work likes to always bring treats.  One day she brought this Banana Bundt Cake that was absolutely delicious.  I was surprised at how easy this was to make.  When I made this for my family it was gone in a flash!  You can serve this as a dessert and drizzle some melted chocolate on top, but I love eating it as a snack just as it is!

1/2 cup softened butter
2 large mashed bananas (to=about 1 cup)
1 1/2 cups flour
1 teaspoon baking soda
1 egg
1 cup sugar
1/4 teaspoon salt
1/2 cup chocolate chips (I like to use the semi-sweet miniature chips)

Cream butter, sugar, egg and bananas together.  Add dry ingredients and mix well.  Stir in chips.  Grease and flour a bundt pan, spoon batter evenly into pan.  Bake at 350 degrees for 35-40 minutes or until golden brown.  Take out of the oven and let cool about 5 minutes before turning upside down on your plate.

Friday, October 19, 2012

Parmesan Squash

 I don't know if you have ever encountered this dilemma at your house, but at my house we always seemed to have a surplus of squash during the summer time. Our garden was always producing more than we could keep up with. So this last summer I decided to get creative and come up with a new way to cook the squash. This is the dish that I made up and it has been a big hit with my husband and my family. It is so tasty and so simple and it makes a great side with pasta. I like to make it on spaghetti night at my house. Hope you like it as much as I do. Enjoy!  
- Heather

2 medium zucchini squash
2 medium crooked neck yellow squash
1 c grated parmesan cheese
olive oil
garlic salt

Preheat oven to 500 degrees. Cut squash in slices and then place in a large ziplock bag. Add 1-2 tbsp of olive oil. Shake up the squash slices in the plastic bag so that all of the squash is evenly coated in the oil and then poor contents onto a cookie sheet. Evenly distribute squash on the cookie sheet so they are not stacked on top of each other and then sprinkle the parmesan cheese evenly over the top. Salt and pepper to taste and then place in the oven for 10-15 minutes til they are lightly browned on top. ( I like to use garlic salt instead of table salt) 

Tip: I have also tried this recipe with cheddar cheese and seasoned salt and it was also delicious

Brazilian Potato Salad

Before we met each other, both my husband and I were missionaries for the LDS church in Brazil. So we both share a love for Brazilian food and culture. This Brazilian dish is a favorite of ours and was one that they would serve us on a regular basis ( along side their beans and rice of course). It is a Brazilian style potato salad, but the Brazilians called it "Mayonesa". I'm sure I spelled that in a totally Gringo way, but that is how it is pronounced.
 If you don't like mayonnaise or are on a diet then this is probably not the dish for you. However, let me just tell you that this dish would be totally worth breaking your diet for. It is ever so delicious and goes well as a side dish for just about anything. Besides, you can always start your diet tomorrow right. Plus I like to tell myself that the fat in mayonnaise is cancelled out by the nutritional value of the veggies :)

5 large potatoes
2 cups of diced carrots, peas, and green bean mixture (from the frozen food section) 
1 tbsp finely chopped parsley
1 tbsp finely chopped onion
1/2 jar of mayonnaise
1 tbsp olive oil (optional)
10 sliced olives (optional)
small jar of palms of heart (optional)

Rinse the potatoes and boil them in water and salt. When they are cooked thoroughly then peel them and cut them into small pieces ( the Brazilians usually do very small diced pieces but I prefer bigger chunks). 
Cook the mixed vegetable medley and mix it in with the potatoes. Then mix in the finely chopped parsley and onion. Let this chill in the refrigerator for 1-2 hours ( if you don't have time to chill it then just go on and mix all the ingredients in immediately . It still tastes great this way too). 
When you are ready to serve pull the mixture out of the fridge and mix in the mayonnaise ( if you are a big mayonnaise fan then you can add a whole jar to the mixture) Salt and pepper to taste and Walah! You have a delicious "Mayonesa" 
You can also add the palms of hear, olives or olive oil to the salad if you'd like, depending on your preference 

Polynesian Meatballs

I've been making this recipe for many years.  This was always a favorite with my kids. There would never be any leftovers with this recipe!  You could use store bought meatballs instead, but I believe it is worth it to make your own.  The sauce is super easy to make and when you put it over rice and add a side dish of green beans,  you've got a meal that the whole family will love! 

1 lb. ground beef
1/2 cup bread crumbs
1/2 cup milk
1 small onion, minced (or you can use dried minced onions)
1 beaten egg
1/2 tsp salt
1/2 tsp pepper
1 12 oz bottle of chili sauce
1/2 cup grape jelly

Combine beef, crumbs, onion salt and pepper, beaten egg and milk. Mix well and form into walnut size meatballs. Lightly grease a 9x13 pan and place the meatballs in rows.  Combine the chili sauce and grape jelly in a pan and heat till bubbly.  Pour sauce over meatballs and bake at 350 degrees for 1 hour.
Put over rice and enjoy!

Pancake House Spuds

Last week my husband and I tried the Pancake House in Las Vegas for the first time. We were very impressed and highly recommend it to anyone heading to Vegas. One of our favorite items on the menu were the spuds that they serve along side the omelettes. My husband liked them so much he suggested I try to make them on my own at home...So that's exactly what I did and they turned out great. Here's the end result

5 potatoes
2 tbsp olive oil ( or vegetable oil)
1 tbsp seasoned salt
1 tsp chili powder
1 tsp paprika

Preheat the oven to 500 degrees. Peel the potatoes and slice them into thin slices. Place the potatoes and olive oil in a large zip lock bag and shake them up so that the oil coats all the potatoes evenly, then spread them out on a large cookie sheet. Mix the chili powder, paprika, and seasoned salt together in another bag and then sprinkle the seasonings over the top of the potatoes. Place the pan in the oven and cook for 10-15 minutes until lightly browned and tender in the middle.  Stick a fork in them to check for tenderness. Serve them plain or with sour cream or ketchup

Texas Caviar

Did you notice the cute Halloween tortilla chips to the right? We found them at Winco

This recipe is a must have! My husband's cousins (Heather and Lindsey) brought this to a baby shower and it was such a big hit that I had to have the recipe. Since then I have served it at several different social events and it has been a big hit everytime. I have yet to make it without someone begging me for the recipe. Serve this as a side dish or appetizer with tortillas chips for dipping and you are sure to be the talk of any party. 

5-6 Tomatoes
1 can sweet corn
1 can black beans
1 can great northern white beans
4 small avocados ( or 2 large)
1/2 red onion 
1-2 tbsp chopped Cilantro
1/2 bottle Italian dressing

Drain and rinse beans and corn thoroughly. Dice tomatoes, avocado, and red onion. Combine all ingredients together in a bowl and pour Italian dressing in. Mix well and Serve

Tips: If you are not going to serve this dip right away then wait to add the avocado until right before serving. If you let it sit too long the avocado will brown and it doesn't taste as good
* This also makes a great side dish with steak and chicken ( I like to put it over the top of my steak as a garnish)

Pumpkin Patch Cookies

In light of Halloween I thought we better put some delicious pumpkin cookies on here. This is another specialty of Beckys. Don't miss out on these ones. My family devoured the whole batch in just a few short hours

Pumpkin Patch Cookies
1 box of spice cake
1 16 oz of pumpkin puree
3/4 bag of chocolate chips (milk or semi-sweet)

In a mixing bowl mix the spice cake mix and can of pumpkin puree together. Add chocolate chips and continue mixing. 
Preheat the oven to 350 degrees. Cook for 8-10 minutes!
Delicious and low in calories for being a treat

Heart-throb cookies

These chocolate chip cookies aren't just any ordinary chocolate chip cookies. These are the kind that make your heart throb...and not in the bad kind of way that signifies that a heart attack is coming on, but in the kind of way that makes one keep going back for more. They are just the right combination of chewy and sweet and have brought many a hungry seeker to our home over the years. If Becky were to have a signature recipe, this would be it. She has it down like the back of her hand and can whip these babies up in no time. It's hard to find a chocolate chip cookie recipe that is just right, but I promise you these one's will not leave you feeling disappointed. Becky has been making these since high school and if you have any doubt of their taste worthiness just ask any of the many people she has served these to over the years, or you can always just find out first hand by making them for yourself.
-Becky (Edited by Heather) 

And for all you single ladies out there in pursuit of a man...these cookies have a magical way of making any man's heart throb. Trust me...they'll be coming back for more :) 

Hearth-throb cookies
2 cubes of butter softened
2 eggs
1 Tbsp vanilla
3/4 cup brown sugar
3/4 cup sugar
1 tsp baking soda
1/2 tsp salt
2 1/4 cups flour (give or take a little depending on your altitude) 
1/2 bag of milk chocolate chips
1/2 bag of Reeses Peanut Butter chips

Preheat oven to 375.
Mix butter, sugars and vanilla together. Add eggs and blend. Mix in baking soda and salt. Add first cup of flour and mix, and then mix in the rest. Make sure it's not too sticky, or they will turn out flat.
Mix in the chocolate chips and put into balls onto cookie sheet.
Cook for 8-10 minutes. The cookies should have golden tips and almost appear as though they are not finished. (That way they will be perfect when they cool)

Wednesday, October 17, 2012

Loaded Potato Soup

We wanted to do something festive since Halloween is coming up, so we decided to make some cheesy potato soup and serve it in a pumpkin. What the heck...Why not right! So we went ahead and made up this recipe of our own and it turned out delicious. My husband loved the soup, but thought it was weird that we put it in a pumpkin (that's just him though, he also thinks it's weird that we have a decorative comforter on our bed that I don't let him sleep with. It's all about practicality for him, but I like to spice things up a bit :)  
I thought the pumpkin idea turned out great and the soup was to die for. 
I promise you won't be dissapointed!


4 cups yellow potatoes
1/2 c chopped onion
1/2 pkg bacon cooked and crumbled
1 clove garlic
1 c milk
2 cups chicken broth
2 cups shredded cheddar cheese
4 tbsp butter
1/4 c flour
1/2 c sour cream 
salt and pepper to taste


Start by chopping up about 6 medium yellow potatoes and boiling them. While they are boiling cook the bacon and crumble it  ( Careful not to burn it like my mom did though ;) When the bacon is done drain the excess grease from the pan and saute the diced onion and garlic clove in the same pan ( this gives it a little extra bacon flavor).
In a large sauce pan melt butter and add the flour to make a rue. Then gradually add in the milk and chicken broth to make a nice creamy base for your soup. Stir in salt and pepper to taste and continue to cook on a medium heat while stirring
Once you have it the thickness you would like stir in the cheese, add the onion/garlic mixture and potatoes, and last but not least stir in the sour cream to top it off
If you want to be festive and serve it in a pumpkin then just cut the top off your pumpkin, gut it, and pour the soup in. It's as simple as that!

Here are some more pics of our creation

Melt in your mouth Chicken Parmesan

I saw this on an add for Best Foods Mayonnaise and decided I needed to give it a try and let me tell you, I'm so glad I did. It was so delicious and tender and easy. So if you are looking for a quick easy recipe that will make the whole family happy, this one is perfect! 


1/2 c Mayonaise
1/2 c grated parmesan cheese
1 cup Italian bread crumbs
4 chicken breasts


Mix Mayonnaise and Parmesan cheese together. Place chicken on greased pan. Salt and pepper the chicken to your taste. Spread Mayonnaise mixture over the chicken. Sprinkle the bread crumbs over the top. Cook in oven at 425 degrees for 25-30 min

Strawberry Spinach Salada

Here is a salad that my mom makes that is both delicious and healthy. This is one of my favorites!
1 bag fresh baby spinach
2 cups sliced strawberries
1/2 cup slivered almonds
1 Tbs. sugar
1/2 cup chopped celery
1/2 cup canola oil
1/2 cup sugar
1/4 cup vinegar
couple of shakes of Worcestershire sauce
1 Tbs. poppy seeds
1 Tbs. sesame seeds

Place spinach, strawberries and celery in a bowl.
Cook the almonds in the sugar till the sugar caramelizes and sticks to the almonds, let cool.
Mix dressing and toss with salad adding almonds. Don't add dressing till ready to serve.  You can add as much or little dressing as you like.