Wednesday, September 30, 2009

Super Chocolate Cake

This is my Grandma Boyer's recipe and it is, hands down, the best chocolate cake I have every had in my life! I promise you that my Grandma's cake will not disappoint.

This is what you need:

1 MOIST yellow cake mix (yes yellow)
1 large instant chocolate pudding
2 C milk
2 eggs

Don't follow the recipe on the back of the box. Follow these instructions. Mindlessly obey and you will be happy :)

Mix yellow cake mix and pudding together. Mix really well or you will have lumpy cake. Next, beat the eggs in a separate bowl and add into the milk. Pour milk mixture into dry ingredients. Beat well for 2 minutes -ish.

Pour into your favorite greased cake pan, mine is the bunt pan.
Bake at 350 for 25-30 minutes, unless you have bunt pan, then it's like 40. Look at the back of box for size of cake pan and cooking time.
Works great as cupcakes too.Frost with chocolate frosting. Check labels for frosting recipe. Enjoy!

Caesar Salad Chicken Wraps

I am not sure where this recipe came from originally, BUT my friend Tiff H made them for me for lunch one day and I was hooked. Thank you Tiff H.
UNCOOKED Tortilla's (don't substitute - you won't regret it)
1 can chicken
romaine lettuce
quartered cherry tomatoes
Caesar salad dressing
crushed tortilla chips
salt and pepper

Cook your tortilla's according to the package. The rest is pretty self-explanatory . . . open chicken, drain, and season with salt and pepper.
Stack your wrap with all ingredients above and top with your favorite Caesar dressing. So good.


Monday, September 28, 2009

Spicy Beef

This is my dad's recipe, who served a LDS mission in Thailand. He lived there for 2 years and he is a wonderful Thai chef, if I do say so myself. As little kiddo's my brother, sisters, and I grew up eating the spiciest foods. My baby sister had a higher tolerance for spicy food at 18 months than most adults do. :) Anyways . . . I LOVE Thai food. I am learning more about Thai cooking and loving it to death - it does take a while to master. So with that being said . . .

If you don't like this . . .you might not want to try this recipe.
It called Fish Sauce and my husband HATES it. For those of you who don't know, since moving to our new home in August, he is still commuting to his old job 3 days at a time, an hour and a half away. It really sucks. The only benefit is that I can make this while he is gone. Hee Hee. That is why my menu varies so much. Half the week it is my kids and I, so I can have this and pancakes for dinner and get away with it. The other half of the week he is home and we make more comfort foods.
Anyways . . . here is the recipe:Spicy Beef* (All you need is this:)1 lb ground beef
1 medium sized diced onion
2 cloves minced garlic
3 T fish sauce
2 1/2 T lemon juice
2 T basil
1/2 tsp red pepper flakes (or more if desired - my dad adds like 2 T)

Brown hamburger with oninons. Add fish sauce, lemon juice, garlic, basil, and flakes. Stir, cover, and simmer for 7-10 minutes.

Serve over rice and with fresh grilled pineapple.*You have to add more basil, fish sauce, or lemon juice depending on personal preference. If it's too salty, reduce fish sauce. If it's too lemony, reduce juice, etc.
* You will love it too if you try it and it tastes right. :) Good luck. I can't wait to hear how it goes - let me know. All of the family and friends I have made it for (or my Daddy) have loved it!

Garlic Bread to Boot

This is my favorite way to make garlic bread . . .

1 loaf french bread
1/2 stick butter
2 T minced garlic
Parmesan cheese

Cut bread down the middle in half lengthwise. Make sure your butter is soft and spreadable and then stir in your garlic right with the butter. Spread LIBERALLY over all the bread. I use a basting brush I believe. Sprinkle with Parmesan cheese.
Broil in oven until golden brown or until you start to smell the cheese. :) Don't burn it like I did, which is why there is no picture.

*My husbands favorite side for anything pasta is just plain sandwich bread broiled in the oven topped with a generous amount of cheddar cheese. Really yummy and the kiddos love it just as much as dad.


So, I am no Ina Garden, or whatever her name is, so you won't find any Italian Sausage or Ricotta Cheese here. My lasagna is all about simplicity and affordable. It's dang good too. This recipe is for you my Show Low friends. 6-9 lasagna noodles
1 jar your favorite Spaghetti Sauce
1 lb ground beef
1 diced onion
1 T Italian Seasoning
1 big carton of cottage cheese
2 C grated mozzarella cheese
1/2 C Parmesan cheese
1 egg
1 T parsley
salt and pepper

Cook lasagna noodles. Meanwhile brown hamburger and onions. Season beef with salt and pepper and your favorite Italian Seasoning, which mainly consists of oregano, basil, thyme, rosemary, and marjoram. Slowly stir in spaghetti sauce, remove from heat, and set aside.

Your noodles should be done cooking by now, so remove them and place on tin foil to dry. You don't want to put them in still dripping or your lasagna will be dripping. :)

In medium size bowl mix cottage cheese, 1 C mozzarella (half of it), parmesan, egg, and parsley.

Preheat oven to 375. Time to start the layers :) Start with a spoonful (probably about a half cup) of meat mixture on bottom - to prevent sticking. Then a layer of noodles, then cheese. And repeat until you have 3 layers of noodles. Top with remaining mozzarella cheese, cover with tin foil, and bake for 1 hour. Take the tin foil off the last 10 minutes and let the cheese get all toasty :)

Enjoy! Serve with yummy garlic bread and your favorite salad.

Friday, September 25, 2009

Corn Bread

3/4 C corn meal
1 1/4 C flour
1/3 C sugar
2 tsp baking powder
1/2 tsp salt
1 C milk
1 egg
1/4 C vegetable oil

Preheat oven to 400. Blend all dry ingredients. Stir in remaining wet ingredients until combined and creamy. Pour batter into greased 9x9 pan and bake 20-25 minutes or until toothpick comes out clean.
Serve with White Chili (recipe below)

White Chili With Chicken

3 T olive oil
1 large diced onion
2 tsp chili powder
1 1/2 tsp cumin
1 tsp oregano
2 cloves minced garlic
2 cans white kidney/navy beans, drained and rinsed
3 cups cooked, diced chicken
1 C frozen corn
1 can diced green chilies
2 C chicken broth
1/4 tsp salt
2 T softened butter
1 1/2 T flour
3-4 T half-and-half (optional)
Grated cheddar or monterey jack

Warm oil in large, heavy saucepan over medium heat. Add onion and saute, stirring constantly until cooked through. Add chili powder, cumin, oregano, and garlic and saute another minute. Stir in chicken, beans, corn, chilies, broth, and salt. Bring to gentle simmer and simmer, partially covered, for 10 minutes.
Meanwhile, in small bowl, combine butter and flour until creamy. Add flour mixture to chili and stir until thickens, about a minute. Add more salt and pepper to taste.
If broth to thick, add more chicken broth, if too thin add half and half to thicken.
Serve chili topped with grated cheese.

(I forgot to add the cheese, which would have made this soooo much yummier - really good soup)

(Courtesy of Family Fun)

Tuesday, September 22, 2009

Quick and Easy Pizza Dough

Pizza Dough
1 package dry yeast (or 1 T)
1 tsp sugar/honey ??? (any preferences out there)
1 C warm water
2 1/2 C flour
2 T olive oil
1 tsp salt

In mixing bowl, combine yeast, sugar, and water. Softly stir and let stand until creamy. (About 10 minutes) Stir in flour, salt, oil, and honey if you choose to use it. Beat until smooth and dough cleans away sides of bowl. May need to add more. Let rise for 5 minutes!!! That's it!!!
Preheat oven to 450, with pizza stone in it, if you use one. Put dough onto lightly floured surface and roll into round.
You can let it rise some more if you want or you can transfer it right to a lightly greased pizza pan or pizza stone. Spread with desired toppings and bake in preheated oven for 15-20 minutes or golden brown.

Our all time favorite is pepperoni, but bbq chicken is awesome as well. Let me know your pizza ideas!

If anyone has a pizza dough recipe that they absolutely LLOOVVEE. Please leave comments telling me all about it. I have yet to find the "perfect" crust, if it even exists.

Rainbow Jello / 12 layer jello

Rainbow Jello (12 Layer Jello)* - sounds fun, right? It is.All jello is the 3 oz box.
1 box cherry jello
1 box lemon jello
1 box orange jello
1 box lime jello
1 box lemon jello
1 box strawberry jello
1 box grape jello

2 cups sour cream
6 cups water

Slowly whisk 1 cup BOILING water to first jello box of choice, until completely dissolved. Divide in half. (Just eyeball - no perfectionists here) To 1 half of the jello add 1/3 C sour cream and slowly whisk until smooth.
Pour into 9x13 pan. Refrigerate for 25 minutes.
Add 2 T COLD water to remaining jello and pour over first layer. Refrigerate for 15 minutes.

Repeat the process for the remaining layers.Look at those awesome layers!!!
If you feel fancy, serve over lettuce and topped with whipped cream. If not, just throw it in a lunch box. :)

*You can vary the colors and layers for whatever you want, this recipe is for Rainbow Jello. You could do it for any holiday or occasion. Too bad they don't make blackberry jello. That would be sweet layered with orange for Halloween coming up. Grape could work though. Have fun. :)
*Very time consuming, but fun if you are planning on being home all day.

(Courtesy of Tiff H - I think)

Monday, September 21, 2009

I made something tonight I haven't made in a while . . . the kids ate it up, had thirds, and said it was their favorite dinner. Wanna know what I made . . . hamburger helper. If you need that recipe let me know. Ha ha ha :)

Spicy Vegi Meatloaf

So this recipe started out as my dad's, but I have tweaked it a bit and I have to say it's a family favorite. We have this almost once a week - even Madison likes it, which is saying A LOT. I made this a couple nights ago, so there aren't any good pics, but you get it.

Spicy Vegi Meatloaf*

1 1/2 lb ground beef
1/2 C instant oats
1 egg
1 small minced onion
1/2 C milk
1 tsp Worts sauce
1 tsp cumin
1 tsp salt
dash of pepper
1/2 C Hot Vegi mix in food processor

Mince onion and process vegi's - set aside. Combine all ingredients with beef, take off any jewelry, and get your hands dirty. :) Mix well. Transfer meat into 9x9 dish.

Spicy Topping
3 T ketchup
1 T brown sugar
1 tsp dry mustard
1 T juice from vegi mix (or bottled jalapeno's)

Combine all ingredients and whisk with fork. Evenly spread over meatloaf.
Bake at 350, uncovered, for 45 min - 1 hour. Or until meatloaf reaches internal temperature of 165 degrees.


* I have so many different variations to this recipe. If you aren't feeling "spicy" leave out the spicy vegi's and add carrots and green/red peppers chopped in food processor. My kids never even know the vegi's are in there, it's great. You can leave the spicy juice our of the topping too.
* I also like to add cheddar cheese, bread crumbs, and bacon. Just mix grated cheese and bread crumbs in with meatloaf and spread uncooked bacon strips over top of meatloaf to cook instead of the ketchup topping. This way is Bryan's favorite!
*I NEVER measure anything for this recipe. I eyeball everything, FYI.
*(last one I promise) For a fun kid friendly meatloaf, mold meat into mini meatloaf's the size of your palm and bake on cookie sheet lined with parchment. Makes for fun, individual servings.

Taco Seasoning

I will admit it, I love store bought, pre-made from a packet taco seasoning. This is a close second because when I don't have store bought, I have these spices in my cupboard. Quick fix when I fail to follow through on the grocery list.
1 T chili powder
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp crushed red pepper flakes
1/4 tsp dried oregano
1/2 tsp paprika
1 1/2 tsp cumin
1 tsp sea salt
1 tsp black pepper

Combine and store in air tight container.

Sunday, September 20, 2009

White Chocolate Cinnamon Toast Crunchers

Fact: I LOVE cooking/baking in a big kitchen. It is so great to actually have room to make cookies and let the girls help. It is even greater to have room to put down a cooling rack. You should look forward to all the yummy baking I will be doing in the near future.

White Chocolate Cinnamon Toast Crunchers
(that's right, cinnamon toast crunch cereal - be excited)

2 sticks softened butter
1 C packed brown sugar
3/4 C granulated sugar
2 eggs
1 T vanilla extract
2 1/2 C flour
1 C slightly crushed Cinnamon Toast Crunch Cereal
1 tsp baking powder
1/2 tsp salt
1 bag white chocolate chips

Beat butter and sugars until light and fluffy. Slowly beat in eggs and vanilla until well combined. In large bowl combing flour, cereal, baking powder and salt. Slowly add dry ingredients to wet.

Add chips until just combined, don't over mix.

Spoon dough in 1 inch balls on cookie sheet. Bake at 400 for 9-12 minutes or until edges start to turn golden brown

I have to admit I was very skeptical of these because I am NOT a fan of white chocolate chips, so I only used half the bag of chips - but they were soooo yummy!!! We all couldn't stop eating the dough. Bryan even said, "These are delicious!" The cereal makes them really chewy too. Yummy, yummy, gumdrops!
(Courtesy of picky-palate-com)

Buttermilk Syrup

This goes great with the Huffy Puffy listed below :) Just ignore the ingredients called "sugar and fat" and enjoy.

1 1/2 C sugar
3/4 C buttermilk*
1/2 C butter
2 T corn syrup
1 tsp baking soda
2 tsp vanilla extract

In saucepan, combine sugar, buttermilk, butter, corn syrup, and soda. Bring to boil and let boil for 7 minutes, stirring constantly. Remove from heat and stir in vanilla.
Serve warm.

*buttermilk substitute = 1 T lemon juice for every cup of milk

Huffy Puffy/German Pancakes

So this morning we had Huffy Puffy, aka German Pancakes for breakfast. I did not know the "official" term for this up until last year. I got the recipe from my Grandma Clark, which is where I had it for the first time for Christmas breakfast. Soooo yummy!!! I still call it Huffy Puffy, even nobody else in the world does. :) Love you Grandma!

Once again, I didn't think to take a picture since this whole recipe blogging thing is new to me. So with the great chef etiquite I have, I stole a picture from somebody else :)

Huffy Puffy/German Pancakes

6 eggs
1 C milk
1 C flour
1/2 tsp salt
2 T melted butter

Preheat oven to 400, put butter in 9x13 pan and set in oven to preheat. Meanwhile, beat eggs well. Add flour, milk, and salt.

Take pan out of oven when butter is completly melted. Add egg mixture. Bake for 10 -20 minutes or until sides curl up and brown and middle is cooked.

Sprinkle with powdered sugar.
Serve with apple pie filling or buttermilk syrup. :)

Low and behold as I was typing up this recipe I took a break and checked out my friend's recipe blog "Barb Bake's" and sure enough she had just posted this same dish. I promise I won't imitate her blog all year :) Her recipe looks really good and I will probably make hers next time I make it, so check her out too. (Link to right)

(Courtesy of Grandma Clark)

Saturday, September 19, 2009

Ritz Poppyseed Chicken

So, this is Madison's favorite dinner ever. She would eat this every night if we let her. Its always a "kid choice" at our house. :) Once again, no picture, but I have faith in you all.

4-5 chicken breasts, cooked and diced
1 carton sour cream
1 can cream of chicken soup
1/2 brick softened cream cheese (can add more if desired)
2 T poppyseeds
1 packet crushed ritz crackers
onion powder
salt and pepper

Boil the chicken, dice, and set aside. Meanwhile combine sour cream, soup, and cream cheese until smooth and creamy. Add poppyseeds. And onion powder, salt, and pepper to taste. (I eyeball it). Stir.

Combine diced chicken and soup mix. Put mixture in greased 9x9 casserole dish. Sprinkle crushed ritz crackers over top. Bake at 350 for 22-25 minutes or until bubbly.
Serve over rice.


So after much deliberation I have decided to start a recipe blog. I am not planning to have a huge amount of followers, but hey - at least it gets me to type up all my recipes. :)

Now, I am no chef and I am the first to admit it. I am great at following a recipe and stealing recipes from other great chefs. Hee Hee.

So all the recipes you find on here are about simplicity. I like to cook, (when I am in the mood), I like to bake, (When my sweet tooth pops up), and I LOVE to cook with my girls (when they aren't all up in my face).

I am so funny. Enjoy!

Unless mentioned recipes are mine or in the fam-didily. :)

Chicken Cordon Blue Casserole

To kick off this wonderful bliggity-blog I am stealing my first recipe from my friend Barb (see link to the right). It rocks, let me tell ya. All the girls were very skeptical of the smorgasbord of ingredients, but we couldn't stop eating it, except Madison, who doesn't eat anything. Now I have a rockin' Chicken Courdon Blue recipe from my Momma, which I will share at a later time, but I swear it tasted just like it. So yummy and no picture . . . check out Barb's site to see a pic.

2 packages stuffing
1 can (10.5 oz) cream of chicken soup
1 cup milk
1/2 tsp pepper
3/4 lb sliced deli ham, cut into i inch strips
1 cup Swiss cheese, shredded
2 cups cheddar cheese, shredded
2 cups cooked, diced chicken

Prepare stuffing mixes according to directions on box. Meanwhile in a bowl combine soup and milk. Put cooked cubed chicken in a greased 9 x 13 baking dish. Sprinkle with pepper, layer on ham, Swiss cheese and 1 cup shredded cheddar cheese, soup mixture and stuffing. Sprinkle with remaining cheddar cheese (at this point you could freeze it for another day. If freezing thaw in fridge overnight and remove from fridge 30 minutes before baking) Cover and bake at 350 for 45 minutes. Uncover and bake 10-14 minutes longer.

P.S. The only thing I measured was the milk - I am all about eyeballing it. I only did 1 box of stuffing too.

(Courtesy of Barb Bakes)