Creamy Green Enchiladas

>> Sunday, May 30, 2010

I don't have a picture for this one because (1) I forgot and (2) it was super late when I made it, and was in a rush- it was at least 7:30 by the time we ate. Anyway, it's not the easiest thing to make (but my standards for "easy" are kind of pathetic) but the end result was ridiculously yummy. They also taste extra good the next day as leftovers.

3 c. cooked, chopped chicken (I used frozen- and left them frozen, they cooked up fine in the enchilada)
2 (4 oz.) cans of green chiles, lightly drained
1 pkg. (8 oz.) cream cheese- softened
1 can black beans, rinsed

2 tbl. butter
1/2 c. chopped onion
2 tbl. flour
1/3 chicken broth
1/4 c. milk
1/4 tea. salt
1/4 tea. pepper
1 can (7 oz.) green chile sauce
1/2 c. sour cream

Shredded Monterey Jack cheese
8 taco sized flour tortillas
Handful of chopped fresh cilantro

In a medium bowl, combine the softened cream cheese and green chiles. Mix well. Add chicken and black beans. Stir to combine and set aside.

In a large skillet, melt the butter over medium heat and add the onions. Stir occasionally until onions soften and become translucent. Sprinkle the flour over the onions and stir well. Slowly whisk in the chicken broth, then the milk. Whisk around until flour becomes less clumpy and eventually smooths out. Add salt and pepper. Remove skillet from heat and stir in the enchilada sauce and sour cream.

Lightly grease a 9x13 dish. Spread 1/4 c. of the sauce on the bottom of the dish. Fill each tortilla with about 1/2 c. of the chicken mixture. Top with a small amount of cheese and roll up, then place seam side down in the dish. Continue filling enchiladas until the dish is full.

Pour the rest of the sauce over the top of the enchiladas. Top with cheese. Bake at 375 for 20-30 minutes. Sprinkle fresh cilantro on top and serve.


Smore Pie, Yeah BABY!

>> Friday, May 28, 2010

So I just tried out this new recipe a few days ago when we had friends over, and of course being me, I modified it the first time. It turned out super yummy!


16 graham squares (crushed)
1/3 c. butter (melted)
1/4 c. sugar
3 c. marshmallows
1/2 c. milk
1 tub cool whip (8 oz, I used light, since everything else is so rich)
3 chocolate baking squares, melted (~6 oz)
1/2 package of cream cheese (4 oz)

*Mix graham crumbs, melted butter, and sugar. Press on the bottom and sides of 9 inch pie pan
*Mix marshmallows and milk in a large microwavable safe bowl. Microwave on high 2-2 1/2 minutes or until melted and smooth, stirring after 1 min.
*Refrigerate marshmallow mixture for 40 minutes or until completely cooled.
*Melt chocolate squares according to package directions, stirring occasionally.
*Mix chocolate into beaten cream cheese. Pour this mixture over the crust.
*Once marshmallow is cooled, gently stir in whipped topping (If the marshmallows got to stiff, like mine did, put them back into the microwave for 20-30 seconds), spread into the pie, over the chocolate.
*Refrigerate 2-3 hours before serving.

~There are a ton of toppings you could add to this to make it even more delicious. I just drizzled a little chocolate and caramel syrup over the top once dished out.
Nuts/berries/shaved chocolate would all be awesome as well.

This ended up very yummy, and quite rich, so we had smaller servings. That just means there's more for later, right!!?

If anyone is wondering, the original recipe didn't call for cream cheese and the chocolate was supposed to be from a candy bar, then chopped up into the marshmallow mixture. I went cheap at the store and bought the baking chocolate, thinking it would be melted anyway, and then didn't think it would work the way the recipe asked for it. So I decided to melt it, and added the cream cheese to keep it from hardening. I love when mistakes work out.

My favorite part about this recipe is it felt super fancy, but wasn't hard to make, and all of the ingredients are ones I have around the house anyway.

I hope you have occasion to enjoy!!


Quick intro to me

I just found this blog a few days ago, thanks to my friend Amanda! I love it and already tried out the yummy granola bars.

I love to cook, get really excited about food, and especially excited to share what I've done. So when I find something I love, I'll try to share the wisdom.
Thanks so much ladies for setting this up!


Enchilada Casserole

Not sure if someone already posted a recipe like this... if so, I am posting it again! :)
I finally went grocery shopping lastnight so I can start making REAL meals (versus cereal, eggs, and grilled cheese sandwhices). I enjoy cooking when I know I have all the ingrediants and its simple and easy to make. So thats why this meal is perfect!! Its super duper easy and fairly quick to make.

Ground turkey (or beef or chicken... whatever!)
Jalapenos (optional... but they added a great flavor)
Enchalada sauce (one small can should do... but if you are making a huge casserole you might want to add some more. I used red sauce but a mix of red/green is always good)
corn tortillas

Brown the turkey in a skillet and mix with onions and any peppers desired.
Once turkey is cooked, add a small amount of enchalada sauce for added flavor.

In a casserole dish of choice, coat in oil (make sure you coat it well. Dont want sticking!) and layer with corn tortilla halfs. (Half tortillas allow you to line the edges of the dish perfectly. That way cheese or meat wont bake to the pan)

Place a layer of cheese on the tortilla halfs. Then fill your dish with the prepared meat. Place a second layer of tortilla halfs on top of meat and sprinkle cheese over the top. Final topping is pouring the remainder enchalada sauce over the entire dish.

Place in preheated oven (350 degrees) for about 10 minutes. Long enough to get everything melted and hot!!

this is what is looks like after you have pigged into it before taking a picture of the final product.

and this is what a happy husband who hardly gets a home cooked meal looks like while stuffing his face like a starving child (a very handsome starving child at that!)

Thats it folks... enjoy!


Orange Chicken For Dummies!

>> Thursday, May 27, 2010

Ok, here is the deal... I don't have any pictures to show off for this yummy recipe, but trust me it was delicious. Plus my kitchen is always a mess by the time my dinner is ready I would be embarrassed to show it to you all. This recipe is sooooooo simple! LOVE IT!

1 envelope dry onion soup mix
1 cup of apricot preserves
1 cup of Catalina salad dressing
6 chicken breasts

Combine onion soup mix, apricot preserves, and Catalina dressing. Pour into 9x13-inch pan or baking dish. Add the chicken, making sure all sides are covered with the sauce. Bake uncovered at 350 degrees for 45-60 minutes, or until chicken is cooked all the way through. Serve with rice.

I did not do 6 chicken breasts simply because it is only my husband and I. So I did 3 breasts. I still made the same amount of the sauce. My pan didn't allow for the sauce to cover the whole breast, so I poured some on top of it and also flipped the breasts half way through. The leftover sauce in the pan was used to put on top of my rice. Seriously, this is sooooooo easy and yummy! I will for sure be making this one again. Enjoy!


Pita Tostadas

Do you have a toaster oven? Of course you do! Cause they rock! This is also a fun one to let the kiddos help with. The twins picked their own toppings and sprinkled them on themselves. (such big girls) We baked them separately- as only one fits into the toaster oven- but the toaster oven doesn't make our house broiling hot.

6 in. pitas
1 can refried beans
6 oz. sliced chicken or steak (optional- ours was vegetarian tonight)
1/2 c. diced red onion
1 small can diced green chiles
Shredded cheese (experiment w/ different kinds)

bag shredded cabbage
1/2 c. chopped cilantro (optional- the husband has banned cilantro from our house)
your favorite salsa
sour cream

Preheat your oven (or toaster oven!) to 425, smear the refried beans onto one side of the pita, then top with whatever you like, meat, onion, chiles, cheese, etc. (except cabbage, cilantro, salsa, and sour cream)
Bake for 8 minutes. Then top with cabbage, cilantro, salsa, and sour cream.


Pizza Dough

>> Wednesday, May 26, 2010

Since Becca gave me some awesome pizza topping ideas, I thought I would share a secret that will ruin every pizza for you forever. Those frozen ones will look like chopped liver. Somehow, I feel like I should apologize. But if even I can make pizza from scratch, so can you! (I got this from Style Lush- so no one sues me)

2 c. warm water
2 tbsp yeast
2 tbsp sugar
4 tbsp oil (optional)
1 tsp salt
4 c. flour (more as needed to make dough workable)

cornmeal (optional bottom)

Mix warm water, yeast, and sugar.  Let sit for 5-10 minutes.  (The yeast needs to eat some sugar so it can do its magic.)  Add oil, salt, and flour.  Knead and let double in size.  (One hour to one and a half hours.)   Sprinkle pizza pan, baking sheet or counter with cornmeal, smush and gently pull dough into pizza shape, put it on prepared surface and apply toppings as desired.

Makes two big pizzas.  Bake on preheated baking sheet, pizza pan or pizza stone on lowest rack at 425 until edges are brown.


No Bake Ziti

>> Tuesday, May 25, 2010

This may not even qualify as a "recipe" but it's a nice changeup from cooked pasta with some jarred sauce on top. (my old standby)

1 lb. italian sausage (I like it hot- but if you have kids, get mild)
1 c. chopped onion
1 c. diced green bell pepper
1 jar marinara sauce- any variety (today I had Prego Garlic & Parmesan- really, whatever's in your cabinet)
4 1/2 c. hot, cooked penne pasta

In skillet, over medium heat, cook sausage, onion, and bell pepper until sausage is cooked through, drain fat.
Add pasta sauce and heat to boil, then serve over penne (the longer the sauce simmers, the better it tastes!)

Side note: picky husband prefers this with cheese melted on top.



I was on a pizza kick the other day, but wanted it to be semi-healthy. I love buying pre-made crusts and just throwing a bunch of stuff on them. It's fun!

For this pizza I used
-1 medium zucchini
-a handful of grape tomatoes
- a handful of green onions
- Ranch salad, spritzer (normal Ranch would be just fine)

Brush the crust with a little EVOO and decorate your pizza with the remaining ingredients. Then throw on a couple handfuls of whatever cheese you want (I used mozzarella) and bake according to the packaged crust directions. Mine was a whole wheat thin crust and came out almost flat bread/cracker texture. I loved it, but the hubs likes a thicker, bready crust.

My version of CPK's BBQ Chicken Pizza!
-1 pre-made crust
- a couple glugs of your favorite BBQ sauce (Sweet Baby Ray's... all the way!! Woot woot!)
- 1-2 grilled chicken breasts (or enough off a rotisserie to your liking)
- diced or julienned red onions (I buy them pre-cut along with my green onions... I HATE cutting oninos)
- small handful of green onions (not pictured)
- mozzarella cheese, as much as you want

Brush the crust with a bit of EVOO then squirt on a nice, thin layer of BBQ sauce. Cut up the chicken and arrange that on top with the rest of your ingredients, with the cheese last. Bake according to crust package directions.
YUM... enjoy!


Hamburger Quiche

My mom always called this "Hamburger Quicky" because it is SUPER quick to make and super good!

Start by browning 1/2 lb of hamburger... while it's cooking, grab the rest of your ingredients.

1 unbaked 9" pie crust
1/2 C milk
1/2 C mayonnaise
2 eggs
1 Tbsp cornstarch
1 1/2 C shredded cheddar and swiss cheese
1/3 C sliced green onions
In a blender combine
and blend until smooth.

Pour into a bowl and toss everything else in (except the crust!.... and don't forget to drain the hamburger first!)
Put your crust into a pie pan (I always spray mine first, just to be safe... Pam makes my life happy) then poke it with a fork several times to let the steam out.
Pour everything into the pie shell and bake at 350 for 30-40 minutes, or until a knife poked in the middle comes out clean.

Sometimes, if I'm feeling adventurous, I top my slice with a dollop of salsa. Or you can just eat it plain... either way is great!!


Sweet Potato Pancakes

These were super easy and the bambino LOVED it! Great way to use up a sweet tater before it goes bad!

2 TBSP butter, margarine, coconut oil (I seriously use it in all mu baked goods now!) melted
1/2 C cooked sweet potatoes, mashed
1 egg
1/3-1/2 C flour (any kind. I did all whole wheat)
1/2 tsp baking powder
1/4 C milk, or more to thin it out

Poke the sweet potato several times with a fork then stick that tater in the microwave and push the "Baked Potato" button. Or cook it for 3-4 mins. Or bake it any way you want. Then mash it up and measure out the 1/2 C.

Then throw everything else in the bowl except about enough oil or butter to put in the frying pan or griddle. Stir it all around. It should have the lumpy sauce consistency of an "instant" type mix.

Cook until bubbles form then FLIP 'em over! 
They're great with some butter and cinnamon and sugar. Or your favorite syrup. Both are great. ENJOY!


Mom's Chicken Noodle

My mother used to make this 'Home Made' Chicken Noodle Soup quite often. It's one of those recipes that takes about 10 minutes, but tastes like you slaved over it all day.
These are your ingredients.
1 can chicken
1 can veg all
1 can chicken broth
1 can water (just use empty veg all can)
About 4-5 handfulls of egg noodles (gotta love Mom's measurements haha)
Cook noodles to the 'Al Dente' stage, about 4 minutes. Drain. Add the rest of the ingredients including their juices. Cook on low until all ingredients are warmed. Salt and pepper (or whatever other spices you see fit to add) to taste. Serve and enjoy!

It was such a beautiful evening yesterday, just after a rain storm, so I had to post some 'scenary' shots from my windows.
(I just needed an excuse to show off where I live)


I'm a little late :{

So, my sister Amanda introduced me to this AMAZING blog a couple weeks back, and I have been stealing all of your AWESOME recipes! So to be fair, I decided I better introduce myself and start posting some of my routine meals (they are nothing special, I am a HORRIBLE cook).
My name is Stacey Collom, I live in Preston Idaho, I've been married just over 2 years and loving every minute of it! My husband and I built our home in our first year of marriage and I designed my kitchen to be immaculate (in my eyes anyway ;) ), in hopes that it would motivate me to cook. I came into this marriage knowing how to cook mac and cheese and roman, period. I'd like to think I've come a long ways from there, but I still have PLENTY to learn! My husband and I work different shifts, so I'm home alone every night, which does not help my motivation at all. I try to find recipes that will taste good as left overs, because my poor husband hasn't had a fresh meal for over a year! I am very excited about this blog, and hope I can contribute what little knowledge I have!


Coconut-Crusted Chicken

>> Monday, May 24, 2010

I got all this produce and more from Bountiful Baskets. (Check it out.) And as you can see there was a whole coconut. Not wanting to waste it and feeling adventurous, I searched recipes using a whole coconut and found this recipe.

2 large eggs
1 Tablespoon cornstarch
1 teaspoon coconut extract
Coconut meat from 1 small coconut (see recipe link for how to shell a coconut)
2 teaspoons curry powder
2 teaspoons sugar
1/2 cup melted butter
1 cup salted, roasted peanuts, minced
3 1/2 lbs. chicken thighs, skin removed

In a shallow pan, beat eggs, cornstarch, and coconut extract. Cut coconut meat into small chuncks and chop finely in a food processor or with a knife. In another shallow pan, mix coconut, curry powder, sugar, butter, and peanuts.

Dip chicken in egg mixture to coat, then roll in coconut mixture to coat lightly, pressing coconut into chicken. Place chicken, slightly apart and meaty side up, in 2 greased 10- by 15-inch baking pans.

Press remaining coconut mixture on top of chicken pieces to form an even layer. Bake in oven at 375 degrees until chicken is well browned and no longer pink at bone, about 45 minutes.

Cracking the coconut and scraping out the meat was a pretty labor-intensive task, but it was worth it. The chicken was tender and delicious.


Ravioli Casserole

This recipe came from "Real Mom Kitchen". Pretty simple (5 ingredients) and oh so yummy! Beginning products:

Finished product:

Ravioli Casserole

1 25 oz package frozen ravioli, cooked and drained (you can use cheese, spinach, meat, whatever you want!)
1 28 oz jar of spaghetti sauce
2 cups (16 oz) small curd cottage cheese
4 cups shredded mozarella cheese
1/2 cup grated parmesan cheese

Spread 1/2 cup spaghetti sauce in ungreased 13x9 pan. Layer half the ravioli, 1 1/4 cups sauce, 1 cup cottage cheese, 2 cups mozarella cheese. Repeat layers. Sprinkle with parmesan cheese and bake uncovered at 350 for 30- 40 minutes or until bubbly. Let stand 5-10 minutes before serving. 6-8 servings.

This recipe is kid-approved :)

*for sides we had green beans and parmesan toast. The recipe for parmesan toast can be found on the label of Kraft parmesan cheese, but it's for a whole french bread loaf. For my family I just spread butter on bread, sprinkle on parmesan cheese and italien seasoning, then bake at 475 for about 5 minutes, or until it's lightly brown. Very yummy!


White Chocolate Walnut Blondie Brownie with Maple Butter Sauce

>> Sunday, May 23, 2010

Yes, it does taste as good as it sounds. This is a recipe that is very similar - if not better, to Applebee's classic dessert. I made the mistake of watching 8 episodes of "Cake Boss" and was craving a pastry pretty bad - so bad that the diet went out the window and the brownies went in the oven!

Ingredients for the brownie:
1 cup flour
1/2 teaspoon baking powder
1/8 teaspoon baking soda
1/8 teaspoon salt
1/2 cup chopped walnuts
1/3 cup butter or margarine
1 cup packed brown sugar
1 egg, beaten
1 tablespoon vanilla extract, or Maple Flavoring
1/2 cup white chocolate chips

Ingredients for the Maple Butter Sauce:
3/4 cup maple syrup
1/2 cup butter
3/4 cup brown sugar
1/2 cup walnuts (optional)

Directions for the Brownie:
Preheat oven to 350. Mix together the dry ingredients -flour, baking powder, baking soda, salt. Add chopped nuts. Set aside.

Melt butter, then add brown sugar and mix. Add egg and vanilla extract, blend well. Then add dry ingredient mixture a little at a time, mixing well. Stir in white chocolate chips.Spread in a 8 or 9 inch square pan. Bake 20 to 25 minutes or until a wooden pick inserted comes out clean - or with slightly fudgy looking crumbs. While it is baking - get things ready for the maple butter sauce.

This is what it looked like after I put it in the pan, and patted it down with a spatula. You can see how thick this batter is, it has a paste-like consistency.

This is what it looked like after baking. I didn't think I had any walnuts so I was going to make it without them, but then I remembered I did actually have some, so I kinda threw them on top half-way through baking.

Maple Butter Sauce Directions:
Combine maple syrup and butter, cook over low heat until butter is melted. Stir in brown sugar until dissolved. Add walnuts, or sprinkle on top of dessert after serving.
Serve with vanilla ice cream and hot maple butter sauce drizzled on top.Note: Make sure you serve this with ice cream, as the brownie and maple butter sauce are very, very rich and you really need the ice cream to help balance it out. It is so good though - the brownie is chewy and gooey and the sauce is warm and melts the ice cream a little. These brownies are also really good on their own, without any sauce or ice cream. I think I will be adding these brownies to my Christmas baking list!


Pork w/ Orange Sauce

>> Friday, May 21, 2010

Yes, I plated it all nice and pretty using my Pottery Barn platter just for you. This one is easy- and so delish! Serve it over rice- to die for! Even though the ingredients sound a bit nutty, it tastes good!

1 Pork Tenderloin (1 1/4 lbs.)- I just buy it all pre-sliced in little portions... because I'm lazy and dumb, and still can't find a whole pork tenderloin, and it it would probably creep me out anyway... BACK TO THE RECIPE!

1 orange
1 tsp. olive oil
1 red onion
1 tbl. dijon mustard
1/4 tea. salt
1/4 tea. pepper

Cut the pork into 4 slices and flatten with your hand (or resident rubber mallet- what can I say, I've got rage issues) Season both sides with 1/4 tea. salt and 1/4 tea. pepper. From orange, grate 1/2 tea. peel (easier than "zesting") and squeeze 1/2 c. juice from the orange. (it's surprisingly difficult- you may want to have a 2nd orange just for insurance)

Heat skillet and add oil, then add pork in a single layer. Cook 4 mins. Turn pork over and add chopped onions. Cook 5 mins. Make sure pork is cooked through.

Remove pork to a plate. Leave onion in the skillet.

Add mustard and orange peel/juice to skillet. Cook 1 minute and pour over plated pork. Let sit for a minute to absorb.


Deep Dish Pizza Casserole

>> Thursday, May 20, 2010

This one is easy to make, but takes up a bunch of my pans- a lrg. saucepan, a skillet, a big bowl, and a 9x9 casserole pan. But it is the definition of comfort food! It combines mac and cheese with pizza! It's awesome.
And I was making a double batch today- one for us, and another to take into a family in the ward. I highly recommend listening to Army Of Freshman's Beg, Borrow, Steal album while making this dish. I was shakin' what my mama gave me in most embarrassing ways while I browned the beef.

1 lb. ground beef
1 box Velveeta Shells & Cheese
1 med. onion
1 med. green pepper
1 can (8 oz.) pizza sauce
1 small can sliced black olives
1/2 c. shredded mozzarella cheese

Prepare Velveeta as directed on package. Meanwhile, brown meat along with onion and green pepper. (chopped) Drain the fatty fat fat and drop into a large mixing bowl, stir in pizza sauce and olives. Spoon just the Velveeta Shells & Cheese into the bottom of a greased 8x8 (or 9x9) casserole dish. Top with meat mixture, sprinkle with cheese. Cover with foil and bake at 375 for 20 mins.


No-Soy Stir Fry

So, speaking of crazy and picky husbands... I love me a good stir-fry, and upon finding out that Logan hates soy sauce and my stir-fry days were over, I cried a little bit. Until I found this recipe. It's good! And easy!

3 c. water
5 cubes chicken bouillon
2 c. rice
2 tbl. veggie oil
1 lb. chicken breast (optional- I'm cheap and lazy sometimes)
4 c. assorted vegetable blend (bell peppers, celery, carrots, onion, snow peas, whatever!)
2 tea. cornstartch
1/2 tea. garlic powder
1/4 tea. ground ginger

Bring 2c. water and 3 bouillon cubes to boil in a pot, add rice. Cook to tender.

 While rice is cooking, in skillet, heat 1 tbl. oil. Add chicken until cooked through. Remove to a plate and add veggies and other 1 tbl. oil, cook for 5 mins, then add chicken back in.

In separate bowl, combine 1 c. water, 2 bouillon cubes, ginger, garlic powder, and cornstartch. Pour over the veggie mixture in the skillet. Simmer 5 mins. until thick- serve over rice.


Homemade Soft Pretzels

These are really fun to make and they are super good. I love being able to make them, freeze them and then take them out for a snack for Bindi. Enjoy!


1C. water
2T. Yeast
2 t. Honey
2 1/2 C. Milk
1 stick butter ( just do it, you know you want too)
1/2 C. honey
4 t. salt 8 C. whole wheat flour ( more if necessary)
**( you can also make these with white flour and white sugar)

In a very large bowl mix

1 C. very warm water
2T yeast
2t. honey
Stir this together and kind of mush the yeast around
Let this sit for a few minutes while you do the next step

Melt a stick of butter in a large saucepan
Add 1/2 C. Honey
4t. salt
and 2 1/2 C. Milk
Heat to 120 degrees

Poor milk mixture into the yeast mixture and stir
Then stir in 8 C. of flour, Do it 2 Cups at a time ( add more if you need it) You will know you have added enough when the dough starts to pull away from the side of the bowl and its not to sticky, dont use too much or it will be stiff)

Knead the dough for 5-10 minutes
Throw it into a bowl and cover it and let it rise for about 1 hour 1/2.

When done it should look something like this ( don't judge me for using elmo place-mats for this process, my cutting boards were in the dishwasher.)

Ok next comes the fun part ( its kind-of like playing with play-dough)
ok break off a piece of the dough about the size of your fist (unless you have freakishly large fists... then just use good judgement)
Now roll that piece out like a snake
Ok next do this
Then do this
Next bring the twisted part down to the center, like this ( isnt it beautiful?!)
As I go I place them on my best Elmo Place-mat
Next put them on a cookie sheet an inch a part. Bake for about 20 minutes at 350 degrees. When they have about 5 minutes left melt the rest of the butter in a saucepan... or microwave, whatever.
When they come out brush them with butter and sprinkle with kosher salt ( you can also use regular salt, but I love the kosher salt) Then it is mandatory that you eat one while they are soft and warm, I like having mine with a nice diet coke.
I freeze mine and then when we want one we take one out and place it in the microwave for a minute ( we put a piece of cheese on ours) These are such a good snack especially for mommy's with kiddos. Hope you like!


Chelsey Intro

>> Wednesday, May 19, 2010

I never did an intro so I will do a quick one so you guys can know a little bit about me! I have been married for 3 years and I currently work full time @ law firm and I am in school full time studying to be a Graphic Designer (hence why I am just now getting around to posting something and doing an intro!). I love food and I love, love, love baking. I have done cupcakes for birthday parties and weddings, and I have lots of fun doing it. I have a blog where I post my baking ideas and craft projects ( I don't have nearly enough time to post often, but hopefully this summer I will have time to do more here and at my blog. (Even though I am doing summer school too, gag.)

I have a habit of collecting cookbooks, lots and lots of cookbooks. has gotten a lot of business from me. I am excited about this blog because it has inspired me to get those cookbooks out and try some new recipes! I have enjoyed looking at all the recipes posted so far and can't wait to see what else you guys post!

Also, it should be noted I am a full-time stalker of craftyashley's blog. She is HILARIOUS and I think should be a professional writer for some column somewhere somehow! (I'm serious, you should. I could totally see you as a writer for a featured section in a parent or woman's magazine each month. )


Carb-Free, Sugar-Free, Vanilla Ice Cream

Unfortunately, not calorie-free. I am on a low-carb, sugar free diet right now, and I was craving ice cream. Instead of running to Cold Stone (I was halfway there!) I remembered a recipe I have for homemade ice cream and realized it could easily be adapted. I will post both recipes for you sugar lovers out there. Here is what you need for the carb-free, sugar free version:

1 quart half & half
1/4 pint heavy whipping cream
2 tsp vanilla extractdash of sea salt
30 Truvia packets , about 3/4 cup (VERY important - do not use any other artificial sweetener. Truvia comes from a plant called stevia, and does not have the nasty after-taste that many artificial sweeteners have. Do not use the Sun Crystals brand either. It is made from stevia too, but still has a gross after-taste. Truvia does not. It is the best I have found so far)

Mix all ingredients together in your ice cream maker and mix for about 40 mins or until it is the thickness you desire.

The verdict: It was very, very good. I was surprised at how good it tasted. It still has the homemade ice cream taste, and was smooth and creamy. My husband, who hates anything labeled "light" or "diet" even ate it and enjoyed it. My suggestion is to eat it with fresh strawberries on top - the tartness of the strawberries makes the ice cream even sweeter. Leftovers can be stored in the freezer in tupperware.

Sugar-Loaded and Carb-Plentiful version:

(This is also the full-serving sized recipe. I halfed the recipe when I did the lighter version since it does make quite a bit of ice cream.)

2 Quarts Half & Half
1/2 Pint heavy whipping cream
4 tsp Vanilla Extract
1 & 1/2 C Sugar
Dash of salt


Lemon Sugar Cookies (with or without poppy seeds)

This recipe called for poppy seeds. But I didn't have those just lying around, and I needed to use up some buttermilk hanging out in my fridge. These cookies are simply divine without the poppy seeds!

2 c. flour
1 tea. baking powder
1/4 tea. salt
1/4 tea. baking soda
1 tbl. poppy seeds (I see these as optional)
1/2 c. butter, softened
1/2 c. sugar
1/2 c. brown sugar
1 large egg
1/4 c. buttermilk
1/2 tea, vanilla
zest of one lemon

In a med. bowl, combine flour, baking powder, salt, baking powder, and poppy seeds. Set aside.

In a lrg. bowl, cream the butter and sugars together until light and fluffy. Add the egg, vanilla, and lemon zest then mix. Add the dry ingredients and buttermilk. Mix it good!

Drop the dough by tablespoonfuls onto a greased or lined baking sheet. Bake 9-12 minutes, until the edges are set. Remove from the oven and let cool for 1-2 minutes on the baking sheet. Move the cookies to a wire rack to cool completely.


Baked Brocolli

>> Tuesday, May 18, 2010

ok, so I'm on a brocolli kick right now (can you tell) truth be told, I hate brocolli- raw and plain that is- well there is an easier (and healthier) alternative to getting your greens rather than slatherig it in Velveeta- and it's kid approved- Hailyn and my husband Ryan both LOVE it! Super easy!

brocolli (or asparagus!)
olive oil (I use extra virgin)
salt and pepper (or garlic salt and pepper dependingif you like garlic!)

Preheat oven to 350. Line a cookie sheet with foil (this is optional, but I like minimal cleanup!) If you are doing brocolli put some olive oil in a small shallow bowl and dunk it (it coats it evenely) or you can lay the brocolli or asparagus on the cookie sheet and drizzle the olive oil over it. Then shake salt and pepper (or garlic salt) and bake for 10-12 minutes- super easay, healthy and delicious snack.side dish!


Broccoli Salad

I had this Christmas Eve and freakin loved it! SO GOOD!
brocolli (I just buy a bag at Sams0 but a couple bushels will do)
craisins (a bag)
cashews (or sunflower seeds- I prefer cashews)
1/4 cup chopped purple onion

Optional ingredients: fresh strawberries, grated mozzarella cheese

Dressins: (double if making a large batch)
1 cup real mayo
3/4 cup sugar
3 tsp. apple cider vinegar
salt and pepper

Mix any amount of the ingredients above til it's portortional to how you prefer- it is insanely good!

HINT: once dressing is pouredon salad serve immediately- it does NOT make good leftovers- so if making a large batch, take a small amount, make dressing, keep them seperate til serving- refigerate dressing and salad seperately (if not serving right away)


Carrot Cheese Soup

It was Mother's Day this month- and in honor of my mama (who was an AWESOME cook! despite her trying to teach me I'm afraid those skills may have skipped a generation). Well, I am on the lookout for recipes mom used to make(I know I don't have them!)I am still looking for a good spaghetti pie recipe (despite the fact that my husband won't eat spaghetti- I know I know!) anyhow my mom every Christmas Eve would make cheddar cheese soup- I prefer this version a bit betterbecause it includes carrots and celery- my husband also hates carrots and celery so like my mom did, I'd add them later after I sperated them- whatever- I know he's so picky! Anyhow here it is:

11/2 cups chopped fine carrots
1cup chopped fine celery
1/2 cup chopped fine onion
1/8 tsp pepper
1/2 tsp cayenne pepper
1 cup bisquick
2 cups chicken broth
2 cups of half and half
2 cups sharp cheddar cheese (grated)

Saute 1/2 cup butter with veggies all together until tender (about ten minutes). Stir in bisquick, pepper and cayenne pepper. Add 2 cups chicken broth. Heat to boiling. Add half and half and grated cheese. Mix well. Serve. Yum!

Seriously, so goo!


Food storage galore!

>> Monday, May 17, 2010

So I got this email- and I have no food storage (ect) but I know some people use cocnut oil- and well, this is in gallon form- thought I'd pass it along!

Food Storage and Emergency Preparedness Presentations: May 22nd

There are 2 different ones for May 22, 2010

1) See attachment
Here is more info:
Date: Saturday, May 22nd
Time: 6pm
Place: Spring Mountain Stake Center on Twain (between Rainbow & Jones).
Presenters: Dan & Shannon Pointer will be the guest speakers at this presentation

2) Emergency Preparedness Fair on Saturday, May 22nd from 9am - noon. They will also have translators for Spanish speaking people. Open to the public.
It is at the Gateway & Wyoming Chapel (4040 East Wyoming, Las Vegas). The cross streets are Lamb & Charleston (it’s by a Home Depot)

They both look really good and the great part is that you can actually attend both of them if your are a “real food storage geek!”
Have a great day!!!

----------------------------------DON’T---------- 4GET---------------------------------I------------have--------------a-----------sale-------------going-----------on----------2-----------------------------
The weather is warming up and I need to get rid of the items in my garage. I really don’t have room to move the items inside this year. Come help me get my garage cleaned out and add to your food storage.
Sounds like a great plan to me!!!

Coconut Oil:
1 gallon $30 (reg $35)
5 gallon $105 (reg $115)
Green Label 1 gallon $48 (reg $51) I only have ONE left!!!
Coconut oil in a 32 fl oz glass jar (like a canning jar) $12 (reg. $15)

6 gallon bucket of sprouts $130 (reg $165)
Sprout containers $13 (reg $16)

$2.00 off any #10 Can
If you buy 6 cans (case- you can mix and match) you will get $12 off your total

25 lbs bags of Dried Sliced Potatoes: $40 (reg. $43). It’s a really big bag!!!
Lee Lloyd :}
"Food Storage Geek"

Here is an opportunity to get some raw honey if you are interested!
Please contact Wendy Stephens and NOT me!!!!
Here email is
Her phone is 702-810-3307

Wendy has two extra 4 gallon buckets of raw honey from Utah – she accidentally over ordered. They are a great price at 135.00 and still sealed. Do you or any of your food storage people want any?

She has two buckets available (4 gallon size) but will have more available at a slightly higher price in a couple weeks if there are more orders.

She is willing to break up one of the buckets into the following prices: ****please provide your own container!!!****

Gallon: 34.00
Quart: 8.50
Pint: 4.25


Buttermilk Cloverleaf Rolls

I am in love with these! I'm thinking about making it a "thing,"  make bread dough on Sunday, and have homemade yummy rolls almost every night with dinner! (what could be better?!) I just portion them out around 2pm, let them rise until dinnertime, then slap them in the oven! And they are so cute- they look like clovers when baked! 

3 c. buttermilk at room temp.
3 c. flour (whole wheat?)
1 tbl. yeast dissolved into 1/4 c. warm water (let proof for 2-3 mins.)
1/2 c. sugar
3 eggs, lightly beaten
2 tea. salt
1/2 oil
1 tea. baking soda
5 c. flour, more or less (Try 3 c. whole wheat, and 2 c. white so it's not too heavy)

Mix the buttermilk. flour, and yeast/water mixture in a large mixing bowl. Let stand at room temp until it has doubled in size- about two hours.

Add sugar, eggs, salt, flour, oil, and baking soda. mix well and knead for 7-10 mins. Grease as many muffins as you want, then roll small dough balls (about 3/4 in.) and place three balls into each tin.

Place the rest of the dough into a covered container and place it in the fridge. It will keep for up to seven days (a whole week's worth of rolls for dinner!)

Let rolls rise until double in size- about 1-2 hrs. (dough from fridge will take longer because it's cold) Bake at 350 for 10-12 mins.


Chicken Fiesta...

>> Sunday, May 16, 2010

Yeah I totally made up the name for that. There is no title, I just throw things in a skillet and eat it :)
OK, so here's the ingredients.

2 or more cups of cooked chicken (I used a rotisserie chicken, just for you Lacie :) )
About a full can of corn
And black beans
A shake or two of Ranch Mix (I'd guess about 1-2 Tbsp)
1/2 to a full packet of McCormick (sp?) Chicken Taco seasoning 

Here's the chicken. It was all I had left, I would have used more though.
Cut up the chicken into chunks and toss into a skillet to start warming it through. I toss in a little EVOO, because I can... I have a fear of food sticking to my pans. George probably fears it more, he is the designated dishwasher in this house :)
After about 3-5 minutes, toss in the corn and black beans. Use the whole can if you use 2 or more cups of chicken.
Sprinkle the Ranch mix and Chicken Taco mix on and start mixin' it all together. If you feel like it's too dry, put a glug of water or salsa or something in it.

Here it is :) Yummy.

Serve over rice, in a hard corn taco, in a flour tortilla, on a salad, in a cup, straight-outta-the-pan... whatever you choose.
And yes, that IS cottage cheese on top of mine. Sour cream was gone and George hadn't come back from the store yet with a new pint, I had to improvise. Starving momma.



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