Tuesday, December 1, 2009

Cherry Biscuit Cobbler

  • 2 packages (8 ounces each) refrigerator biscuits (seperated and cut into quarters)

  • 1 can (21 ounces) cherry pie filling*

  • 1/3 cup brown sugar

  • 1/2 teaspoon cinnamon

  • 1/3 cup melted butter or margarine

*your choice of fruit filling can be used for the cobbler

Mix together brown sugar, cinnamon, and melted butter in a small bowl. Mixture will be lumpy. Grease a 3 1/2 to 5 quart slowcooker, then layer 1 package biscuits, half the cinnamon mixture, and then half the pie filling. Add the second package of the biscuits: cover with the remaining half of the cinnamon mixture, and top with the remaining half of the pie filling. Cover and cook on high heat 2 1/2 - 3 hours, or until biscuits are done in the center. Recipe makes 6-8 servings.

This fruit cobbler tastes fabulous with a heaping scoop of vanilla ice cream!

Thursday, November 19, 2009

All Day Salsa Chicken

This recipe comes from my book 101 More Things to do with a Slowcooker

  • 3 to 4 frozen boneless, skinless chicken breasts
  • 1 jar (16 ounces) chunky salsa

  • 1 can (10.5 ounces) cream of chicken soup, condensed

Place frozen chicken breasts in a greased 3 to 4 1/2 quart slow cooker. In a bowl, combine salsa and soup. Pour mixture over chicken. Cover and cook on low heat 8-10 hours. Makes 4-6 servings.

Serve on a bed of white rice and top with grated pepper jack cheese.

Super easy! Super yummy!

Saturday, November 14, 2009

Slowcooker Cheesy Potato Casserole

  • 2 lb. pkg. frozen hash brown potatoes(partially thawed)

  • 2 cans (10 oz.) cheddar cheese soup

  • 1 can (13 oz.) evaporated milk

  • 1 can French fried onion rings

  • Salt and pepper to taste

Combine above recipe ingredients and pour into greased slowcooker. Add salt and pepper. Cover and cook on low for 8 to 9 hours or high for 4 hours. Sprinkle other 1/2 onion rings of top before serving. Makes a perfect side dish with meatloaf, or a barbecue chicken breast.

Thursday, November 12, 2009

White Chocolate Pumpkin Tiramisu

A fellow guest on Studio 5 made this yesterday, and I got to have a taste. Super rich and YUMMY!

What you need to get started:
  • 9-inch Spring form pan lined with parchment
  • 1 vanilla pound cake cut in ¼ inch slices; and cut in half again
  • 1 pumpkin pound cake cut in ¼ inch slices; and cut in half again
  • 3 cups heavy whipping cream (2 cups for tiramisu, 1 cup reserved for serving)
  • 1- 8 oz. package cream cheese at room temperature
  • ¾ cup sugar
  • 2 oz. white chocolate, or 7 squares of Ghirardelli vanilla bean white chocolate; melted.
  • 3 tbs. prepared pumpkin butter
  • ¼ cup apple cider or apple juice

Beat whipping cream and sugar until soft peaks form. Add cream cheese until smooth. Divide mixture in half. To one half, add white chocolate and beat until well blended. To the other half add the pumpkin butter and beat until well blended.

To assemble the tiramisu:

Line bottom of spring form pan with pumpkin pound cake; crowding to fit. Brush cake with apple cider and cover with a layer of white chocolate cream. Arrange a layer of vanilla pound cake over the cream, and top with a layer of spiced pumpkin cream. Repeat these alternating layers, ending with pumpkin spiced cream.

Cover and chill overnight to set firm. May keep refrigerated for up to two days.

Loosen spring form and remove parchment. Smooth sides with a spatula.

Serve with whipped cream and garnish with a sprinkle of cinnamon.

Video Courtesy of KSL.com

Tuesday, October 27, 2009

Pumpkin Cheesecake with Gingersnap Crust


2 cups ground gingersnap cookies

1/4 cup firmly packed brown sugar

1/4 cup (1/2 stick) unsalted butter, melted


4 packages cream cheese (8 oz.), room temperature

1 2/3 cups sugar

1 1/2 cups canned solid pack pumpkin

9 tablespoons whipping cream

1 teaspoon ground cinnamon

1 teaspoon ground allspice

4 large eggs

1 tablespoon (about) purchased caramel sauce

For Crust: Preheat oven to 350°F. Finely grind ground cookies, pecans and sugar in processor. Add melted butter and blend until combined. Press crust mixture onto bottom and up sides of 9-inch-diameter spring-form pan with 2 3/4-inch-high sides.

For Filling: Using electric mixer, beat cream cheese and sugar in large bowl until light. Transfer 3/4 cup mixture to small bowl; cover tightly and refrigerate to use for topping. Add pumpkin, 4 tablespoons whipping cream, ground cinnamon and ground allspice to mixture in large bowl and beat until well combined. Add eggs 1 at a time, beating just until combined.

Pour filling into crust (filling will almost fill pan). Bake until cheesecake puffs, top browns and center moves only slightly when pan is shaken, about 1 hour 15 minutes.

Transfer cheesecake to rack and cool 10 minutes. Run small sharp knife around cake pan sides to loosen cheesecake. Cool. Cover tightly and refrigerate overnight.

Bring remaining 3/4 cup cream cheese mixture to room temperature. Add remaining 5 tablespoons whipping cream to cream cheese mixture and stir to combine. Press down firmly on edges of cheesecake to even thickness. Pour cream cheese mixture over cheesecake, spreading evenly. Spoon caramel sauce in lines over cream cheese mixture. Using tip of knife, swirl caramel sauce into cream cheese mixture. (Can be prepared 1 day ahead. Cover and refrigerate.)

Release pan sides from cheesecake. If desired, whipped cream topping into pastry bag fitted with small star tip, and pipe decorative border around cheesecake and serve.

10 servings

Thursday, September 10, 2009

Best Peanut Butter Cookies EVER

Without a doubt, these are the BEST. COOKIES. EVER.

They were a national Pillsbury Bake-Off Winner, so I can't take credit for them, but they are destined to be a family favorite!

Double Delight Peanut Butter Cookies

  • 1/4 cup dry roasted peanuts, finely chopped
  • 1/4 cup granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup creamy peanut butter
  • 1/2 cup powdered sugar
  • 1 roll Pillsbury refigerated peanut butter cookie dough, well chilled
  • non-stick cooking spray
  1. Heat oven to 375* F. In small bowl, mix chopped peanuts, granulated sugar and cinnamon; set aside.
  2. In another small bowl, stir peanut butter and powdered sugar until completely blended. Shape mixture into 24 (1 inch) balls.
  3. Cut roll of cookie dough into 12 slices. Cut each slice in half crosswise to make 24 pieces; flatten slightly. Shape 1 cookie dough piece around 1 peanut butter ball, covering completely. Repeat with remaining dough and balls.
  4. Roll each covered ball in peanut/sugar mixture; gently pat mixture completely onto balls. On ungreased large cookie sheets, place balls 2 inches apart. Spray bottom of drinking glass with non-stick cooking spray; flatten each ball to 1/2 inch thickness with bottom of glass. Sprinkle remaining peanut/sugar mixture evenly on tops of flattened cookies; gently press into dough.
  5. Bake 7 - 12 minutes or until edges are golden brown. Cool 1 minute; remove from cookie sheet to cooling rack. Store tightly covered.
Makes 24 "gooey-in-the-middle" cookies!

Wednesday, September 2, 2009

Garden Vegetable Casserole

  • ½ cup grated Parmesan cheese
  • 1 cup chopped zucchini
  • 2/3 cup whole kernel corn
  • ½ cup chopped tomatoes
  • ½ cup chopped onion
  • ¾ cup Reduced fat biscuit/baking mix
  • 1 cup milk
  • 4 egg whites or ½ cup egg product
  • ½ teaspoon salt
  • ¼ teaspoon pepper

Preheat oven to 400 degrees. Spray 8x8 inch baking dish with non-stick spray. Sprinkle ¼ cup of cheese into dish. Top with zucchini, corn, tomato and onion. Sprinkle with remaining cheese. In a separate bowl, combine baking mix, milk, eggs, salt and pepper. Pour batter over vegetables. Bake for 30-35 minutes or until knife inserted comes out clean. Let stand about 5 minutes until serving. Makes 6 servings.

Wednesday, August 19, 2009

Easy Lemon Chicken Stir-Fry

  • 8 ounces angel hair pasta, uncooked
  • 1 Tablespoon olive oil
  • 1 pound boneless skinless chicken, cut in 1 inch pieces
  • 1 medium onion, cut into wedges
  • 2 cups fresh broccoli, chopped
  • ½ cup fresh sugar snap peas
  • 1 cup chicken broth
  • 1 teaspoon dried thyme leaves or 1 Tablespoon chopped fresh thyme
  • 1 teaspoon grated lemon peel
  • 4 teaspoons cornstarch
  • 1 ½ teaspoons lemon-pepper seasoning
  • 1 cup grape or cherry tomatoes, cut in half

Cook and drain pasta according to package directions. Meanwhile, in a large skillet, heat oil over medium high heat and add chicken and onion. Cook 5-6 minutes or until chicken is no longer pink. Add broccoli and peas; continue cooking an additional 4-5 minutes, stirring frequently until vegetables are crisp tender. In a small bowl, combine broth, thyme, lemon peel, cornstarch and lemon-pepper seasoning. Add sauce into chicken and vegetable mixture and cook 1-2 minutes until sauce is thickened. Stir in tomatoes, heat through. Serve over pasta. Makes 4 servings.

Wednesday, July 29, 2009

Ranch Chicken Wraps

  • 1 can jumbo biscuits
  • 2 Tablespoons olive oil
  • 1 envelope ranch dressing
  • 3 chicken breasts sliced and cooked
  • 2 Tablespoons melted butter
  • ½ cup sour cream
  • ½ cup mayonnaise

Preheat oven to 350 degrees. Prepare cookie sheet by spraying with a light coat of non-stick cooking spray. In a small bowl, combine oil and 1 Tablespoon dry ranch dressing mix. Combine until well blended. Separate biscuit dough into 8 rounds. Using a rolling pin, roll each biscuit into a 6 inch oval. Spread about 1 teaspoon of ranch mixture onto dough. Arrange 3-4 pieces of chicken into center of biscuit. Bring long ends of biscuit together and pinch to seal or use a toothpick to secure. Brush each biscuit with melted butter and sprinkle tops with about 2 teaspoons dry ranch dressing powder. Bake for 18-22 minutes or until light golden brown. In a small bowl, prepare dipping sauce by mixing sour cream, mayonnaise and any remaining ranch dressing mix. Serve warm wraps with prepared dipping sauce.

Wednesday, July 22, 2009

Simple Corn Salad

Use some of your garden produce in this yummy salad!


  • 3 cups frozen corn kernels, thawed

  • 4-5 Roma tomatoes, diced

  • 2 ribs celery, chopped

  • 1/3 cup chopped red onion

  • 1/3 cup chopped green pepper

  • 1/4 cup olive oil

  • 2 tablespoons balsamic vinegar

  • 1/4 teaspoon salt

  • 1/4 teaspoon cracked black pepper

  • 4 cups bagged lettuce, assorted kinds


Combine first 4 ingredients in a large bowl; toss gently. Combine oil and next 3 ingredients, stirring with a whisk. Drizzle over corn mixture; stir gently. Add lettuce, toss gently to coat. This is a delicious portable side salad; mound lettuce on top of the dressed salad; then toss just before serving to keep the salad crisp. For salad in a jar, layer corn salad into pint jars, top with lettuce. Invert on plate to serve. (Dressing can be doubled for extra drizzling if desired).

Cranberry Lime Cooler

  • 1-1/3 cups light cranberry juice cocktail, chilled
  • 4 (12 oz) cans Fresca
  • 4 lime wedges

Combine cranberry juice cocktail and Fresca in a pitcher. Pour into 4 tall glasses filled with crushed ice, and squeeze a lime wedge over each glass. Makes 4 servings.

For individual serving, fill glass half full of crushed ice. Fill 3/4 full with Fresca then top off with cranberry juice cocktail. Squeeze lime wedge on top.

Wednesday, June 10, 2009

Lemon Drop Cookies

  • ¾ cup butter, softened
  • 1 cup powdered sugar
  • Zest from 2 lemons
  • 1 Tablespoon vanilla extract
  • 1 ¾ cups flour
  • 2 Tablespoons cornstarch
  • ¼ teaspoon salt
  • Extra powdered sugar for finished cookies

In a large mixing bowl, combine butter and powdered sugar. Cream with a mixer until light and fluffy. Add the lemon zest and vanilla. Mix to combine. In another bowl, sift together flour, cornstarch and salt. Slowly add dry ingredients to wet, mixing well to combine. Divide dough in half and using parchment paper, roll dough into 2 logs. Cover dough with plastic wrap and refrigerate at least 2 hours. Preheat oven to 350 degrees. Remove dough from refrigerator and slice in ¼ -inch slices. Place cookie slices on a cookie sheet about 2 inches apart lined with parchment paper. Bake for 11-13 minutes or until golden brown. Transfer to a cooling rack and cool for about 8 minutes. While cookies are still warm, sprinkle with powdered sugar or toss cookies in a re-sealable bag with powdered sugar. Makes about 2 dozen.

Wednesday, May 20, 2009

Stuffed Pizza Burgers

  • 6-8 pre-made uncooked ground beef patties
  • 1 teaspoon minced garlic
  • 1 teaspoon instant beef bouillon granules
  • 1 teaspoon Italian seasoning
  • ½ teaspoon salt
  • 4 slices mozzarella cheese
  • 4 hamburger buns
  • ¼ - 1/3 cup pizza sauce, warmed
  • 2 green peppers, slices into rings

In a large bowl, combine beef patties, garlic, bouillon, Italian seasoning, and salt. Combine well and re-shape into 8 patties. Place a slice of cheese between two patties and press edges to seal. Grill, uncovered, over a medium-high flame for 6-8 minutes on each side or until meat is no longer pink. Serve on buns with warmed pizza sauce and topped with green pepper rings. Serves 4.

Wednesday, April 29, 2009

Cinco de Mayo Treats...

Cinco de Mayo Layer Salad
1 pkg. (16 oz.) torn iceberg lettuce
1 can (15 oz.) black beans, drained, rinsed
4 medium tomatoes, chopped
1 cup salsa
1/2 cup light sour cream
1 cup shredded Colby & Monterey Jack Cheese
2 green onions, sliced
2 cups broken baked tortilla chips
Freshly chopped cilantro, optional
Fresh limes, sliced, optional

Layer lettuce, beans and tomatoes in 4-1/2-qt. serving bowl. Combine salsa and sour cream; spread over salad to seal. Sprinkle with cheese and onions. Refrigerate several hours. Sprinkle with chips and fresh cilantro just before serving; toss lightly. Garnish with fresh lime.

Salsa Snack Roll-Ups
4 oz. (1/2 of 8-oz. pkg.) cream cheese, softened
3 Tbsp. salsa
4 flour tortillas
1/2 cup shredded cheese
1/4 tsp. chili powder
Fresh Cilantro, optional

In a bowl, combine cream cheese and salsa; spread onto tortillas. Top with remaining ingredients. Roll up tortillas tightly. Refrigerate at least 1 hour. Cut each crosswise into 5 slices. Serve as an appetizer.

Black Forest Pie

  • 1 cup coarsely crushed Oreos
  • 1 (8 oz.) package cream cheese
  • 1 pint sour cream
  • 1 cup powdered sugar
  • 1 can cherry pie filling
  • 1 (8 oz.) container Cool Whip, as garnish, if desired
  • Coarsely chopped nuts, as garnish, if desired

Place Oreos in the bottom of an 8x8 inch pan. In a bowl, whip cream cheese, sour cream and powdered sugar until combined well. Pour mixture over Oreo cookies. Pour pie filling over the cream cheese layer and garnish with whipped topping and crushed nuts.

Wednesday, April 15, 2009

Grilled Chicken Pineapple Salad and Balsamic Dijon Dressing

Salad Ingredients:
  • 4 boneless skinless chicken breasts
  • ½ tsp salt
  • ½ tsp pepper
  • ½ tsp Chinese Five Spice Powder
  • Juice and zest of 1 lemon
  • 4 tbsp olive oil
  • 4 slices of fresh pineapple
  • Baby spinach
  • Cherry tomatoes
  • Strawberries
  • Blackberries
  • Red onion
  • Red pepper
  • Olives, Optional

Toss all the above ingredients together in a Ziploc bag and marinate chicken for about a half hour before cooking completely on the grill. At the same time you can grill pineapple. Allow the chicken to rest for 5 minutes before slicing and serving along with the grilled pineapple on a salad made from baby spinach, cherry tomatoes, strawberries, blackberries, red onion, red pepper and olives.

Dressing Ingredients:
  • 2 tbsp Dijon mustard
  • 1 tbsp brown sugar
  • ¼ cup balsamic vinegar
  • ½ cup extra virgin olive oil
  • Salt and pepper to season

Combine all ingredients in a container with a tight sealing lid and serve immediately.


Video Courtesy of KSL.com

Wednesday, April 8, 2009

Lattice-Top Ham and Swiss Quiche

  • 1 unbaked 9" deep dish pie shell
  • 1 cup shredded Swiss cheese, divided
  • 1 cup finely chopped, cooked ham
  • 2 green onions, sliced
  • 1 can (12 ounces) evaporated milk
  • 3 large eggs
  • ¼ cup flour
  • ¼ teaspoon salt
  • 1/8 teaspoon pepper
  • 1 ready-made frozen pie crust, thawed

Preheat oven to 350 degrees. Sprinkle ½ of the cheese, ham and green onions into the pie shell. Whisk together evaporated milk, eggs, flour, salt and pepper in a large bowl. Pour mixture into pie shell and sprinkle with the remaining cheese. Cut pastry into ½ inch wide strips. Lay pastry strips over filling in lattice fashion, turning pastry over outside edge of dish. Bake for 45 - 50 minutes or until knife inserted near the center comes out clean. Cool on wire rack for 10 minutes before serving.

Video Courtesy of KSL.com

Wednesday, April 1, 2009

April Fools Day Food...

Since it's April Fools day, why not make a main dish for dessert, and have a dessert for a main dish?

Video Courtesy of KSL.com

Spaghetti and Meatball Cupcakes
  • 1 Yellow or White Cake Mix
  • 4 Large eggs
  • Oil called for on cake mix box
  • 1 cup buttermilk
  • 1-2 Tubs White frosting
  • Yellow Food Coloring
  • 15 oz. jar low-sugar strawberry jam (better color in low-sugar jam)
  • 1 bar white chocolate (3 oz. or so)
  • 12 - 24 pieces Ferrero Rocher candy
  • 2 zip-lock bags (large, freezer-quality)

Preheat oven to 325 degrees. In a large bowl, combine cake mix, eggs, water and buttermilk. Beat with a hand mixer 2 minutes. Prepare cupcake pan by lining with yellow or white cupcake paper liners. Pour batter into cupcake liners until 2/3 way full. Bake for 15-17 minutes or until done. Remove from oven and completely cool. Tint white frosting a "pasta" color by adding 2-3 drops of yellow food coloring. Spoon frosting into freezer bags, seal and snip a VERY small corner off and push frosting through snipped hole. When cupcakes are cool, drizzle frosting in a random pattern to resemble pasta. Place 1 chocolate candy on each cupcake to look like a meat ball and spoon a little strawberry jam over the meatball to mimic spaghetti sauce. Keep cool until ready to serve.

"Fauxberry" Meat Pie
  • 1/3 cup barbecue sauce
  • 1/4 cup milk
  • 1 tablespoon dark, molasses
  • 1 teaspoon unsweetened cocoa
  • 1/2 teaspoon chili powder
  • 1 small onion, finely chopped
  • 1 tablespoon canola oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon celery salt
  • 1/4 teaspoon pepper
  • 2/3 cup bread crumbs
  • 1 1/4 pounds lean ground beef
  • 1 egg, lightly beaten (Large AA 18 ct. $1.89)
  • 2 pounds baking potatoes, peeled and cubed
  • Salt
  • 1/4 cup canned sliced beets (not pickled)
  • 1/4 cup (or more) warm milk
  • 4 tablespoons unsalted butter, cut into pieces (
  • Piecrust

Heat the oven to 350°. In a small saucepan, combine the barbecue sauce, milk, molasses, cocoa, and chili powder. Set the pan over medium heat and whisk the mixture until it is lukewarm and the cocoa is completely dissolved. Set it aside to cool. Sauté the onions in the tablespoon of canola oil until they are transparent, about 7 minutes. In a large bowl, whisk together the salt, celery salt, pepper, and bread crumbs. Then add the beef, egg, sauce mixture, and onion. Thoroughly mix the ingredients using your hands or a wooden spoon. Remove the pie shell from the freezer. Transfer the meat to the shell, spreading it evenly with a spoon. Bake it until the meat is cooked through, about 60 minutes. While the pie is baking, prepare the mashed potato topping. Place the potatoes in a large saucepan and add enough water to completely submerge them. Salt the water lightly, cover the pot, and bring it to a boil. Reduce the heat slightly and cook the potatoes at a low boil until they are tender, about 12 minutes. While the potatoes cook, puree the beets and 1/4 cup warm milk in a blender until only small bits of beet are left in the mixture. Set aside. Drain the potatoes and transfer them to a large mixing bowl. Add the butter and pureed beets and, using an electric mixer, whip the mixture until it's smooth and fluffy. Add more milk if needed and salt to taste. Spread the whipped potatoes over the top of the cooked meat pie with a spatula, as you would whipped cream, mounding it slightly in the center. Slice and serve the pie while the potatoes are still hot. Makes 8 servings.

Wednesday, March 18, 2009

Strawberry Cheesecake Trifle

  • 2 (8 ounce) packages cream cheese, softened
  • 2 cups powdered sugar
  • 1 (8 ounce) container sour cream
  • 1/2 teaspoon vanilla
  • 1/4 teaspoon almond extract
  • 1 tub (12 oz) Cool Whip, thawed
  • 4 tablespoons sugar
  • 1 angel food cake, torn into bite-size pieces
  • 2 bags frozen strawberries
  • fresh strawberries, sliced

1. In a large bowl, beat cream cheese and powdered sugar until fluffy; add sour cream, 1/2 teaspoon vanilla and the almond extract; set aside.

2. Fold the cool whip into the cream cheese mixture.

3. Gently stir in cake pieces; set aside.

4. Combine strawberries and sugar, stirring until sugar is dissolved.

5. Layer in a large glass bowl, starting with 1/4 of the strawberries, then adding 1/3 of the cake mixture.

6. Continue layering; finish with strawberries.

7. Cover with plastic wrap; and chill several hours.

Video Courtesy of KSL.com

Wednesday, February 25, 2009

Chicken Tarragon with Cheese Sauce

If you fast forward to the 3 minutes 50 seconds mark on this video, it will be me making the recipe below. That first part of the video is me talking about sale items at Macey's grocery store (in Utah) this week. Enjoy!

  • 2 Tablespoons olive oil
  • 4 chicken breasts, cut into bite-sized pieces
  • ¼ cup finely chopped green onions
  • 1 can (12 ounces) evaporated milk
  • ½ cup whipped cream cheese
  • 1/3 cup grated Parmesan cheese
  • 1 teaspoon dried tarragon
  • 1 ½ teaspoons salt
  • 1 ½ teaspoons coarse black pepper
  • 1 package (9 oz.) refrigerated Linguine noodles

Heat oil in large skillet over medium-high heat. Add chicken, and cook until chicken is no longer pink. Remove chicken from skillet and keep warm. Add onions to skillet and stir, scraping to get the brown chicken bits off the bottom of the pan. Whisk in evaporated milk, cream cheese, Parmesan cheese, tarragon, salt and pepper. Cook, whisking constantly, until sauce thickens. Stir in chicken and heat through. Prepare pasta according to package directions, pour sauce over pasta and serve immediately

Wednesday, February 18, 2009

Cafe Rio Copy-Cat Recipes

Sweet Pork
  • 1 (3-5 lb.) sirloin or boneless pork loin roast
  • 1 cup medium or hot salsa (don't use mild--not enough flavor)
  • 1 cup packed brown sugar

Place ingredients in a greased 3 ½ - 5 quart slow cooker. Cover and cook on low heat 8-10 hours. Shred pork with a fork or potato masher before serving. Use meat in salads, burritos, or tacos.

Cilantro-Lime Rice
  • 1 cup uncooked converted 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 cook 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. Serve warm.

Creamy Tomatillo Salad Dressing
  • 1 cup sour cream
  • 1 envelope Ranch Salad Dressing
  • ½ envelope Fiesta Ranch Salad Dressing
  • 6 tomatillos, husked and cut in half
  • 1 clove garlic, minced
  • Juice from 2 freshly squeezed limes
  • ¼ cup freshly chopped cilantro

Combine all ingredients in a blender. Blend until smooth. Pour over pork and rice in a salad, or use as a dip for tortilla chips. Store in refrigerator up to 1 week.

Wednesday, February 11, 2009

Yummy Valentines Day Goodies...

Mini - Strawberry Ribbon Cakes
  • 1 (18.25-ounce) white cake mix
  • 1 1/4 cups white cran-strawberry juice
  • 1/3 cup vegetable oil
  • 3 egg whites
  • 6 tablespoons strawberry preserves
  • 1/8 teaspoon red food color
  • 1/2 cup strawberry preserves
  • 1 tablespoon white cran-strawberry juice
  • 1/2 teaspoon strawberry extract

  • Cool Whip, if desired
  • Fresh Mint Leaves, as a garnish if desired

Preheat oven to 350 degrees F. Spray mini bundt pan with cooking spray and set aside. Using a rubber spatula gently combine cake mix, juice, oil, and egg whites in a large bowl. Beat with an electric mixer on medium speed for 2 minutes. Remove 1 cup of batter and transfer to a small bowl. In the removed batter bowl, stir in raspberry preserves and food color and mix until well combined. Pour half of white cake batter into prepared mini bundt pans. Top with raspberry cake batter. Pour over the remaining half of white cake batter. Bake in preheated oven for 38 to 40 minutes, or until tester comes out clean. Remove and cool completely.

Combine all glaze ingredients in a small saucepan and heat through over medium heat until syrupy. Drizzle over cooled cake.

Strawberry Fruit Salsa
  • 2 kiwis, peeled and diced
  • 2 apples - peeled, cored and diced
  • 8 ounces raspberries
  • 1 pound strawberries
  • 2 tablespoons white sugar
  • 1 tablespoon brown sugar
  • 3 tablespoons strawberry preserves
  • 10 (10 inch) flour tortillas
  • Butter flavored cooking spray
  • 2 cups cinnamon sugar

In a large bowl, thoroughly mix kiwis, apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 1 hour. Preheat oven to 350 degrees. Coat one side of each flour tortilla with butter flavored cooking spray. Cut into wedges and arrange in a single layer on a large baking sheet. Sprinkle wedges with desired amount of cinnamon sugar. Spray again with cooking spray. Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit mixture.

Cinnamon Cherry Buns
  • 1 can (21 ounces) cherry pie filling
  • 1 tube refrigerated cinnamon rolls

Spread pie filling into a greased 8-in. square baking dish. set aside icing from cinnamon rolls. Arrange rolls around edge of baking dish. Bake at 400° for 15 minutes. Cover and bake 10 minutes longer or until golden. Spread icing over rolls. Serve warm. Makes 8 servings.

Wednesday, February 4, 2009

Marinades and Rubs to Spice Up your Meat!

Best Sweet Dry Rub
  • ½ cup white sugar
  • ½ cup brown sugar
  • ¼ cup kosher salt
  • 2 Tablespoons freshly ground black pepper
  • 2 Tablespoons dried minced onion
  • 1 Tablespoon paprika
  • 1 Tablespoon garlic salt

Combine all ingredients in a small bowl. Use desired amount on meat about 60 minutes prior to grilling. Store extra rub in an airtight container. Makes 1 ½ cups dry rub.

Spicy Dry Rub
  • ½ cup freshly ground black pepper
  • ½ cup cayenne pepper
  • 1 cup dark brown sugar
  • 3 Tablespoons kosher salt
  • 1 teaspoon garlic powder

Combine all ingredients in a small bowl. Use desired amount on meat about 60 minutes prior to grilling. Store extra rub in an airtight container. Makes 2 ¼ cups dry rub.

Basic Rub Recipe
  • 1/2 cup garlic powder
  • 1/2 cup kosher salt
  • 1/2 cup black pepper

Combine all ingredients in a small bowl. Use desired amount on meat about 10 minutes prior to grilling. Store extra rub in an airtight container. Makes 1 ½ cups dry rub.

Homemade Italian Rub
  • 1 teaspoon dried oregano
  • ½ teaspoon basil
  • 3 teaspoons garlic powder
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper

Combine all ingredients in a small bowl. Use desired amount on meat about 60 minutes prior to grilling. Store extra rub in an airtight container. Makes about 2 Tablespoons dry rub.

7-Up Marinade
  • ¼ c. oil
  • ½ c. soy sauce
  • 1 (12 ounces) can 7-up
  • ¼ - ½ teaspoon garlic powder
  • Up to 5 pounds of Chicken or beef

Mix up all ingredients and place in a large Ziploc back with your choice of meat. Marinade over night for best flavor and grill.

Sean's Secret Sauce
  • ½ of bottle (about 18 ounces) hickory smoke BBQ sauce
  • 1 cup Dr. Pepper
  • ½ cup ketchup
  • 2 Tablespoons lemon juice
  • 1 Tablespoon cider vinegar
  • 1 teaspoon liquid smoke
  • 1 Tablespoon Worcestershire sauce
  • 1 Tablespoon minced garlic
  • 4 Tablespoons finely diced sweet onion
  • 1 Tablespoon salsa

Combine all ingredients in a bowl. This sauce is best refrigerated for at least 8 hours prior to using, but can be used immediately. Marinate meat in sauce at least 30 minutes before grilling. Makes 2 ½ cups.

Island Style Marinade
  • ¼ cup soy sauce
  • ¼ cup finely chopped green onions
  • 2 Tablespoons brown sugar
  • 2 Tablespoons sesame oil
  • 1 Tablespoons minced garlic
  • 1 Tablespoon toasted sesame seeds

Mix all ingredients together in a bowl. Marinate meat at least 30 minutes before cooking. Makes 1 cup.

Texas Sauce
  • 3 cans (8 ounces) tomato sauce
  • ¼ cup sweet onion, finely minced
  • ½ cup brown sugar
  • 1 Tablespoon honey
  • ¼ teaspoon cayenne pepper
  • 1 teaspoon minced garlic
  • 1 teaspoon liquid smoke

Combine all ingredients together in a saucepan, bring to a simmer over medium low heat.

Wednesday, January 28, 2009

SuperBowl Food...

Chicken Chili Cheese Cups
  • 2 eggs
  • ½ c. heavy whipping cream
  • ¼ t. salt
  • 1/8 t. pepper
  • 1 c. cooked chicken, finely diced
  • 1 (4oz) can diced green chilies
  • 2 T. finely chopped cilantro
  • ½ c. shredded Monterey Jack
  • 30 mini phyllo (quiche) shells

Heat the oven to 350. In a small bowl, whisk together the eggs, cream, salt, and pepper. In another bowl, toss together the chicken, chilies, cilantro, and cheese.

Place the phyllo shells on a baking sheet lined with parchment paper. Spoon 1 rounded teaspoon of chicken filling into each shell, then add about 1 teaspoon of the egg mixture. Let the shells sit for about a minute so the egg can settle to the bottom. Then add about another teaspoon of egg to each shell, filling it close to the top.

Bake the cups until the custard is set, about 15 minutes. After the cups have cooled, freeze them for up to 2 weeks. To serve, simple reheat them in a 350 oven until heated through, 10 to 15 minutes. Makes 30 quiches.

Tailgate Baked Beans
  • ½ to 1 lb ground beef
  • ¾ lb bacon, cut in pieces
  • 1 c. chopped onion
  • 2 (20oz) cans pork and beans, drained
  • 1 (16oz) can kidney beans, drained
  • 1 (16 oz) buttered lima beans
  • 1 c. catsup
  • ¼ c. brown sugar
  • 3 T. white vinegar
  • 1 t. salt
  • Black pepper to taste
  • 1 T. liquid smoke (optional)

Brown ground beef, bacon, and onion. Drain. Pour into baking dish or slow-cooker pot. Stir in remaining ingredients. Cook in baking dish in oven set at 325 degrees for 1 ½ hours, or in electric slow-cooker pot set on low for 4 to 6 hours. Makes 8 servings.

Mexican Cheese Fondue
  • 3 T. butter
  • 3 T. flour
  • 1/8 t. garlic powder
  • 2/3 c. half-and-half
  • ½ c. chicken broth, plus more to thin the sauce if needed
  • 1 ¼ c. shredded Monterey Jack (about 5 ounces)
  • 3 T. mild salsa
  • French bread
  • Corn bread cubes
  • Celery and carrot sticks
  • Jicama slices
  • Mushrooms
  • Red and yellow bell pepper strips
  • Blanched broccoli and cauliflower

Melt the butter in a small saucepan over medium heat. Whisk in the flour and garlic powder until blended. Then whisk in the half-and-half and chicken broth. Continue to heat the mixture until it thickens and starts to bubble, about 2 minutes. Reduce the heat to low. Gradually add the cheese, stirring until it is melted. Stir in the salsa. Transfer the sauce to a fondue pot and set the flame to keep it warm. Add chicken broth a little at a time, as necessary, to achieve the consistency you desire. Serves 4 to 6.

Butterfinger "Fumble" Cupcakes
  • 1 white cake mix
  • 3 bananas, mashed
  • ¼ cup sour cream
  • 3 egg whites
  • 1/3 cup oil
  • 1 cup water
  • 1 (8 oz.) container whipped topping
  • 1 large Butterfinger candy bar, crushed

In a large bowl, combine cake mix, bananas, sour cream, egg whites, oil and water. Mix with a hand mixer for 2 minutes or until smooth. Pour batter into muffin cups and bake according to package directions. Cool completely. When ready to serve, remove from refrigerator. Meanwhile in a small bowl, combine whipped topping and crushed candy bar. Frost cupcakes and serve immediately. (The frosting doesn't sit well, so only prepare immediately before serving.)

Boneless Buffalo Wings
  • 3 tablespoons nonfat buttermilk
  • 3 tablespoons hot pepper sauce such as Frank's Red Hot, divided
  • 3 tablespoons distilled white vinegar divided
  • 2 pounds chicken tenders
  • 6 tablespoons whole-wheat flour
  • 6 tablespoons cornmeal
  • 1/2 teaspoon cayenne pepper
  • 2 tablespoons canola oil divided
  • 2 cups peeled carrot sticks
  • 2 cups celery sticks

Whisk buttermilk, 2 tablespoons hot pepper sauce and 2 tablespoons vinegar in a large bowl until combined. Add chicken; toss to coat. Transfer to the refrigerator and let marinate for at least 10 minutes or up to 1 hour, stirring occasionally.

1. Meanwhile, whisk flour and cornmeal in a shallow dish. Whisk the remaining 1 tablespoon hot sauce and 1 tablespoon vinegar in a small bowl.

2. Remove the chicken from the marinade and roll in the flour mixture until evenly coated. (Discard remaining marinade and flour mixture.) Sprinkle both sides of the chicken with cayenne.

3. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add half the chicken, placing each in a little oil. Cook until golden brown and cooked through, 3 to 4 minutes per side. Transfer to a serving platter. Repeat with the remaining 1 tablespoon oil and chicken, reducing the heat if necessary. Transfer to the platter. Drizzle the chicken with the reserved hot sauce mixture. Serve with carrots, celery.

The chicken can marinate (Step 1) for up to 1 hour.

Key Lime Pie Fruit Dip
  • 1 Key lime pie yogurt
  • 1 Regular size bottle of whipped marshmallow
  • 1 8oz. Whipped cream cheese
  • Zest of one lime (Optional)

Pour all above ingredients into a medium size bowl and blend with a mixer until smooth. Mix in zest of one lime if desired. Serve with apples, strawberries, bananas, pineapple, grapes, etc.

Wednesday, January 21, 2009

Recipes with Cereal on Sale at Macey's this week

There is a HUGE cereal sale at Macey's grocery store this week (in Utah). Below is a view clip from KSL-TV's Studio 5 show where I talk about the sale items, and then show the recipes that are listed below!

Granola Bars - (A family favorite!!)
  • ¼ cup butter, no substitutions
  • ¼ cup vegetable oil
  • 8 ½ cups mini marshmallows
  • ¼ cup honey
  • ¼ cup peanut butter, generic brands not recommended (**sale** Skippy $2.17)
  • 5 cups old-fashioned oats (**sale** 2/$6 see ad for additional savings)
  • 5 cups crisp rice cereal (**sale** WF $2.69/bag)
  • 1 cup graham cracker crumbs
  • 1 cup flaked coconut
  • 1 cup crushed dry roasted peanuts (**sale** 12 oz. jar $2.19)
  • ½ cup mini chocolate chips

In a large bowl, combine the oats, rice cereal, cracker crumbs, coconut and dry roasted peanuts. Meanwhile, in a large saucepan combine the butter, oil and marshmallows. Cook and stir over low heat until melted and smooth. Remove from heat and stir in honey and peanut butter. Pour hot mixture over dry ingredients and stir to combine well. Press into a greased 15x10x1 inch pan. Quickly press in chocolate chips on top of granola bars. Cool completely. When cooled, cut into desired sized bars. Wrap individual bars in cellophane. Makes about 2 dozen.

Italian Snack Mix
  • 6 cups Quaker Toasted Oatmeal Squares (**sale** 5/$7.00 with in-ad coupon)
  • 1 ½ cups mini pretzels (**sale** WF 12-15 oz. $1.25)
  • 1 ½ cups Cheetos
  • ½ cup butter, melted
  • ¼ cup grated Parmesan cheese
  • ½ teaspoon garlic salt
  • ½ teaspoon onion salt
  • ½ teaspoon Italian seasoning (optional)

Preheat oven to 275 degrees. In large bowl, combine cereal, pretzels, and Cheetos. Combine the butter, cheese and seasonings in a small bowl. Pour over cereal mixture and stir to coat. Spread to an ungreased 15x10x1 inch pan. Bake for 30 minutes, stirring every 10 minutes. Cool and store in am airtight container.

Indoor S'Mores
  • 5 cups miniature marshmallows
  • 1/3 cup corn syrup
  • 6 tablespoons butter
  • 2 cups milk chocolate chips, divided
  • 1 teaspoon vanilla
  • 6 cups Golden Grahams cereal (**sale** 10/$15.00 with in-ad coupon)
  • 1 cup miniature marshmallows
  • 1/2 cup semisweet chocolate chips

In a large heavy saucepan over low heat, melt marshmallows, corn syrup, butter, and 1 ½ cups of the chocolate chips, stirring constantly. Remove marshmallow mixture from heat and stir in vanilla. Stir cereal into saucepan and gently stir until coated. Stir in remaining 1 cup marshmallows, 1/2 cup milk chocolate chips, and the semisweet chips and press into a greased 9" x 13" pan. Cut into bars when cool. Makes 36 bars.

Peanut Butter Chocolate Bars
  • 1 cup sugar (**sale** 25 lb. bag $9.99)
  • 1 cup light corn syrup
  • 6 cups crispy rice cereal (**sale** $2.69/bag)
  • 1 cup peanut butter (**sale** Garden Club 18 oz. $1.49)
  • 2 cups semi-sweet chocolate chips, melted

In a large saucepan, combine sugar, corn syrup and peanut butter. Cook over medium-low heat until the sugar is dissolved. Remove from heat and stir in crispy rice cereal. Spread into a greased 13x9 inch pan and press down gently. Spread melted chocolate over the top of the bars and chill. Makes 1 ½ - 2 dozen.

Game Night Snack Mix
  • 3 cups Honey Nut Chex (**sale** 10/$15.00 with in-ad coupon)
  • 1 ½ cups honey roasted peanuts (**sale** 12 oz. jar $2.19)
  • 1 cup chewy fruit snacks (**sale** 10/$15.00 with in-ad coupon)
  • 1 cup raisins
  • 1 cup bite-size licorice

Combine all ingredients in a large bowl. Gently stir to combine. Enjoy!! Makes 7 ½ cups.

Wednesday, January 14, 2009

Tortellini Soup

Video Courtesy of KSL.com

  • 1 lb pork sausage or Italian
  • 1 onion
  • 4 cans Campbell beef broth
  • 1 green pepper
  • 2 large carrots, sliced
  • 1 clove of garlic
  • 2 zucchinis
  • 1 bag frozen cheese tortellini
  • 1 can spaghetti sauce
  • Parmesan cheese
  • parsley
  • salt
  • pepper
  • basil

Brown the sausage in the bottom of the pot you are going to use for the soup. Drain and set aside. Cook tortellini and set aside. Cook everything at a slow boil beside tortellini and sausage. Add sausage and tortellini once everything has come to boil. Only put tortellini in right before serving, it can soak up liquid and loose shape. Serve with freshly grated parmesan cheese.

Thursday, January 8, 2009

Caribbean Style Pork Kabobs with Couscous Salad

  • 3 boneless pork chops, cut into 3/4-inch cubes
  • 1 tablespoon Caribbean-style rub*
  • 1 10-oz. package couscous
  • 2 cups boiling water
  • 1/2 teaspoon salt
  • 1/2 cup dried cranberries
  • 4 green onions, sliced
  • 2 oranges, peeled and sliced
  • 1 medium cucumber, sliced
  • 4 tablespoons olive oil
  • 2 tablespoon orange juice
  • Zest of 1 orange
  • 1 1/2 teaspoons brown sugar
  • Salt and pepper, to taste
  • 2 tablespoons chopped pecans
  • Warm Bread

In plastic bag, shake together the pork cubes and Caribbean rub to evenly coat the pork. Skewer pork and grill over medium heat for 8 minutes, turning occasionally to brown evenly. Meanwhile, in large bowl combine couscous and boiling water and 1/2 teaspoon salt; let sit 5 minutes. Stir cherries and green onions into couscous. Arrange cucumber slices around the edge of four dinner plates; equally portion couscous mixture onto plates; topping with orange slices and pork cubes. Stir together oil, orange juice, orange zest, brown sugar; season with salt and pepper. Drizzle over salads and garnish each salad with some chopped pecans. Serve with warm bread if desired.

*Or combine 4 teaspoons ground allspice, 1 tablespoon each dried thyme and paprika, 1 teaspoon each cayenne, garlic powder, onion powder, salt and 1/4 teaspoon black pepper

Below is a video clip from KSL-TV's Studio 5 show, where I made this recipe on the air this week. The first part of the video is me discussing items on sale at Macey's Grocery store, but then it goes into the cooking of this meal. Enjoy!

Light "Fried" Chicken Salad

  • 1/4 cup dry breadcrumbs
  • 1/4 cup all-purpose flour
  • 1 teaspoon garlic powder
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 3 chicken breasts, cut into thin strips
  • 1/2 cup low-fat buttermilk
  • Cooking spray
  • 1 tablespoon olive oil
  • 4 cups baby spinach
  • 1 (15-ounce) can whole baby beets, drained and halved
  • 1/2 cup fat-free honey-Dijon mustard salad dressing
  • 1/2 cup (2 ounces) crumbled blue cheese

Combine first 6 ingredients in a shallow dish. Stir well; set aside. Combine chicken and buttermilk in a bowl. Cover and marinate in refrigerator 30 minutes. Drain chicken from buttermilk. Dredge a few strips at a time in breadcrumb mixture, tossing to coat.

Coat a nonstick skillet with cooking spray. Add oil and place over medium heat until hot. Add chicken to skillet and cook 3 minutes on each side or until done. Arrange 1 cup lettuce on each of 4 plates; divide chicken and beets among plates. Top with 2 tablespoons dressing and 2 tablespoons cheese.

Feta, Basil and Tomato Sandwiches with Potato Soup

  • 1 cup (4 ounces) crumbled feta cheese
  • 1/4 cup chopped fresh basil
  • 1/4 cup fat-free mayonnaise
  • 1/4 teaspoon freshly ground black pepper
  • 8 (1 1/2-ounce) slices firm white bread, toasted
  • 8 (1/4-inch-thick) slices tomato
  • 2 medium potatoes, peeled and diced
  • 2 cups water
  • 1 large onion, chopped
  • 1/4 cup butter, cubed
  • 1/4 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon dried rosemary, crushed
  • 1/4 teaspoon pepper
  • 1 1/2 cups milk

Combine first 4 ingredients, tossing with a fork until well combined. Spread about 2 1/2 tablespoons cheese mixture onto each of 4 bread slices; top each sandwich with 2 tomato slices and 1 bread slice.

Place potatoes and water in a large saucepan; cook over medium heat until tender. Meanwhile, in another saucepan, saute onion butter until tender. Stir in the flour, salt, thyme, rosemary, and pepper. Gradually add milk. Bring to a boil; cook and stir for 2 minutes. Add potatoes into flour mixture and heat through.