Want Your Awesome Recipes in a Cookbook?

>> Tuesday, March 15, 2011

Hey everyone!

I am in charge of compiling recipes for a cookbook that will be sold at this year's LDS Holistic Conference.  I know there are tons of awesome recipes on this blog, but I can't submit them without your permission!  Since it's a holistic conference, the board members want the cookbook to have healthy recipes in it, if you have any recipes that you think are healthy, email me and I will submit them, or go to this link! For every recipe you submit, you can receive a dollar off the price of the cookbook, up to $7 (plus, it's pretty cool to have your name in a cookbook!).  If you would like more information on the conference, or the cookbook, send me an email and I would be happy to send you the official flyer, or you can check it out here!

My email address is lvjules@gmail.com, and I need recipes by the end of this week! Send in as many as you like! To make it easy, if you have some on this blog that you want to submit, you can just email me the link to that recipe.




Slow Cooker Pork and Sweet Potatoes

>> Friday, March 11, 2011


2 lb. pork roast
4 sweet potatoes, peeled and sliced
1/2 cup brown sugar
1/4 teaspoon cayenne pepper
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1/2 teaspoon onion powder

Place sweet potatoes in bottom of crockpot, then place pork on top. Combine remaining ingredients and sprinkle on top. Cover, cook on low 8-10 hours. Remove pork and slice. Spoon juices over pork and potatoes.

This recipe is so easy and so delicious. The best part, it is great for small budgets because it uses so few ingredients. I love the kick cayenne pepper gives it, but you could use less if you want it milder. Also, I have never peeled the potatoes. I take as many shortcuts as I can when cooking and the skins are good for you, right?


The Ultimate Salad!

>> Monday, February 14, 2011

I didn't get a picture of mine, but it will look something like this

I really don't know what else to call this salad, but no other salad compares to this baby! ;) I got this recipe from my mother in law and tried it out yesterday for a baby blessing I went to. I'm gonna brag a little and tell you that it was a HUGE hit! It made me feel so good that everyone was raving about it! So here it is!

1/2 lb bacon cooked and crumbled (I just bought the already cooked and crumbled ones that come in a little baggie)
small (6 oz) bag craisins
4 oz grated mozzarella
4 oz grated parmesan
4 oz slivered almonds (toasted sugar covered is best)
2 bags romaine lettuce (or you can buy the 'head' and chop it up yourself)


1/4 cup chopped purple onion
1/2 cup red wine vinegar
1 cup sugar or splenda
1 tsp salt
2 tsp dry mustard
1 cup veg oil

In a blender or food processor (or I used my magic bullet) combine onion, vinegar, sugar, salt and dry mustard. Blend VERY well. Slowly add the veg oil while blending. Toss all ingredients together in a large bowl, and wala! The Ultimate Salad!

Now, a heads up, this salad gets soggy and wilty within a half day or so, so you're not going to want to toss it all together until right before serving. I put all of the 'toppings' for the salad together in a large salad bowl with a lid, and kept the lettuce separate in it's bags, and the dressing in a container with a lid. Then right before serving I tossed the lettuce and dressing into the bowl.


Chicken Salad Sandwiches

>> Sunday, January 9, 2011

I've been making these so much lately because they are quick, easy and I LOVE them.  So I decided to share with ya'll. The only problem is that I don't ever measure anything! Sorry...I just know how it needs to look and taste so it's just the way I like it.  So here are the ingredients...it might take a few times to get the proportions just the way YOU like them.

1 can chicken
mayonnaise (I'm usually a strong advocate for miracle whip over mayo, but for these mayo is better)
chopped up celery (optional...I don't really love celery)
dash of paprika
squirt or two of lemon juice
generous amount of pepper
craisins (If you ask me, this is the key ingredient.  They give it a little taste of sweetness that is oh so yummy!)

For best results, serve on Grandma Sycamore's white bread.  Seriously, I could eat these sandwiches for lunch every day.  I hope you like them as much as I do!!


Cream Cheese Chicken soup in homemade Bread Bowls

>> Saturday, January 1, 2011

I made this last night for our NYE dinner. It is SO GOOD. Hope you all try it and enjoy!

Bread Bowls 

1 1/2 tablespoons yeast
2 1/2 cups warm water
2 teaspoons salt
2 tablespoons vegetable oil
7 cups all-purpose flour
1 tablespoon cornmeal
1 egg white
1 tablespoon water
In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
Add salt, oil and 4 cups flour to the yeast mixture; beat well. Stir in the remaining flour, 1/2 cup at a time, beating well with an electric mixer at medium speed after each addition until a soft but not sticky dough is formed (you may not need to use all 7 cups).
When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 6 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 40 minutes. Punch dough down, and divide into 6-8 equal portions. Shape each portion into a round ball. Place loaves on lightly greased baking sheets. Cover and let rise in a warm place, free from drafts, until doubled in bulk, about 35 minutes.
Preheat oven to 400 degrees. In a small bowl, beat together egg white and 1 tablespoon water; lightly brush the loaves with half of this egg wash. Bake in preheated oven for 15 minutes. Brush with remaining egg mixture, and bake 10 to 15 more minutes or until golden. Cool on wire racks.

Cream Cheese Chicken Soup 
2 tablespoons butter
1 yellow onion, finely diced
2 cloves garlic, finely minced
2 stalks celery, diced
1/2 cup diced carrots (about 2 regular carrots or a handful of baby carrots)
3 cups chicken broth
2-3 potatoes, peeled and finely diced
1 cup milk
4 tablespoons flour
1 (8 oz. package) regular or light cream cheese
2-3 (about 1 pound) boneless, skinless chicken breasts, cooked and diced
In a large pot, melt the butter and add the onion, garlic, celery and carrots. Saute, stirring often, for 3-4 minutes, until the veggies are slightly tender and the onions are translucent. Add the chicken broth and potatoes. Bring the soup to a simmer and cook, partially covered, until the potatoes are tender, about 10 minutes. In a liquid measuring cup, vigorously whisk the flour and milk together until smooth. Whisk the mixture into the soup, stirring quickly, and cook over medium heat for 3-4 minutes, until the soup begins to thicken slightly. Stir often to ensure the soup doesn’t burn. Soften the cream cheese in the microwave until it is very soft/melty, or let it set at room temperature for until soft. Add the cream cheese to the soup in small tablespoon-size pieces. Let the pieces sit in the soup and warm through then whisk or stir the soup until the cream cheese melts and mixes in well. Add the cooked chicken and heat through. Season with salt and pepper. Serve. 


Turkey Nachos

>> Saturday, November 27, 2010

Tired of the turkey leftovers? Tired of the "traditional?" I heart these nachos. And they use up leftovers in a new way!

3 tbl. lime juice
2 tbl. olive oil
1 tea. cumin
1 tea. garlic powder
2 c. cooked turkey- coarsely chopped (or chicken)
1 (10 oz) pkg. tortilla chips
1 can refried beans
sour cream

Whisk the lime juice, oil, cumin, and garlic powder. Toss with turkey in a small bowl. Season w/ salt and pepper. Layer tortilla chips in bottom of baking dish. Spoon beans over top, toss on turkey, and sprinkle with cheese. Pour salsa on top and bake at 425 for 15-20 mins.  Serve with sour cream.


Minema's Yams

>> Monday, November 22, 2010

Ok, you lucky ducks. This is a treasured family recipe from my Dad's side of the family- the Norwegian side where everything is covered in sugar. With more sugar on top. (as a kid, I loved the Norwegian way- now still I do, but I am more cautious about the ominous fat-pants)

Now, I've never actually had yams with those marshmallows- but they look questionable. For as long as I've been alive, we've had Minema's yams for Thanksgiving- and they rock. I definitely think you should try them.

Here's what you'll  need:

2 (29 oz.) canned yams (or 4 fresh yams, peeled & cooked)
5 apples, peeled & sliced (I use granny smith)


1 c. brown sugar
1 c. hot water
1 c. pineapple juice
1 stick butter
3 tbl. cornstarch
1 tea. salt

Preheat your oven to 350. You can make these ahead and refrigerate before cooking.
Place yams and apples in 9x13 pan. Combine sugar, salt, and cornstarch. Add water, butter and pineapple juice. Cook to thicken. Pour over yams and apples. Cook for 30 mins. (or 45 mins. if refrigerated)


November Casserole

>> Wednesday, November 17, 2010

Ok, so you can make this with thanksgiving leftovers, or you can just make it when you are longing for fall and holiday times. (like the middle of June!)

2 pkg. Stove Top Stuffing
1 stick butter
3 c. chicken/turkey pieces
1 pkg. frozen vegetables (any will do, but my favorite is cut green beans)
2 cans cream of celery soup
1 c. milk

Melt butter and toss with dry seasoning and stuffing mix. Then transfer half to the bottom of a greased 9x13 pan evenly.
In separate bowl, mix milk, soup, vegetables, and chicken. Pour on top of stuffing layer, adding the rest of the stuffing on top.
Cover and bake for 30 minutes at 350. Uncover for the last 15 mins.



>> Thursday, November 11, 2010

Hey everyone! It's been a little quiet on here lately, but the holidays are coming up and I KNOW mostly everyone will be baking or cooking SOMETHING!! SOOOO, put up your favorite holiday recipe. Let's keep it just meals and side dishes etc. We'll do a dessert/cookie week closer to December. Hope you all are doing well and enjoying the fall weather! We'll keep this topic open until the Saturday after Thanksgiving (11-27). Can't wait to see what's in store!


Southwestern Stuffed Acorn Squash

This recipe is an amalgam of two recipes that I found (here and here). I wanted a vegetarian version, hence the rice and beans (for protein and some extra calories).The combination of the slightly sweet squash and the salty/spicy filling is just right.

Southwestern Stuffed Acorn Squash

2 medium acorn squash
2 tablespoons butter, cut into 4 pieces
1 tablespoon olive oil
1 small onion, chopped
1 small bell pepper, chopped
2 cloves garlic, minced
1 tablespoon cumin
1 tablespoon coriander
1 tablespoon paprika
1 tablespoon oregano
1 15-oz can tomatoes and green chiles (i.e. Rotel)
1 15-oz can black beans, rinsed
1 cup cooked rice
1/2 teaspoon salt (or more to taste)
1 cup shredded cheese (cheddar, monterey jack, or muenster)

  1. Preheat oven to 375F.  Cut squash in half horizontally, and scoop out seeds (you can toss them or save them for roasting). Place squash in a 9x13 dish, cut-side up. Place 1 piece of butter into each of the squash halves. Add 1 cup of water in to the bottom of the pan before covering with foil (the steam from the water will help keep the squash moist). Bake until the squash is tender, about 45 minutes.
  2. Meanwhile, heat the olive oil in a large skillet over medium heat. Add onion and bell pepper; cook, stirring often, until softened, 3 to 5 minutes. Stir in garlic, cumin, coriander, paprika and cumin; cook for 30 seconds. Stir in tomatoes w/green chiles, beans, rice, and salt. Cover, reduce heat, and simmer until the tomatoes are broken down, 10 to 12 minutes.
  3. When the squash are tender, reduce oven temperature to 325F. Fill the squash halves with the beans/rice mixture. Top with cheese. Return to the oven and bake until the filling is heated through and the cheese is melted, 8 to 10 minutes.


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