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. 


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