Thursday, November 11, 2010

Buttery Caramel Sauce
This is the super yummy recipe I used for Relief Society the other night, so many of you asked for it!    Is actually from a blog I follow called: How Does She.  Here is their link to the original posting.
3/4 cup brown sugar
3/4 cup sugar
1/2 cup corn syrup
1/3 cup butter
2/3 cup heavy cream
*Makes 2 1/2 cups
In a medium saucepan combine sugars, syrup and butter. 
Cook over medium heat, stirring occasionally, until mixture comes to a full boil, about 6-8 minutes. from heat and cool 5 minutes. Stir in heavy cream. Pour into a jar and store in refrigerator.  It will thicken when cold.
YUMMY!  A  double batch makes 3 pint jars, great for gift giving!

Tuesday, October 26, 2010

Asian Lettuce Wraps

I made these last night and couldn't believe how the kids gobbled them up. I think they liked making their own wrap, and the veggies were easy to eat diced up with the other ingredients. I'll definitely add it into my standard dinner rotation! I don't know if this recipe is better than any other in particular, but we really liked them. They best thing is you can adapt and add a little more or less of what you prefer.

Asian Lettuce Wraps

2 pkg (3oz) chicken-flavor ramen noodles
2 cups chopped cooked chicken
1 each red and yellow bell pepper
1/2 cup sliced green onions with tops
1 medium cucumber sliced into small pieces
2 medium carrots sliced into small pieces

2 tbsp soy sauce
2 tsp vegetable oil
1 garlic, pressed
1 half inch piece peeled fresh gingerroot, pressed (use garlic press!)
2 tsp Asian seasoning (I just added ground ginger, a little red pepper flakes, onion powder, garlic powder, and a little pepper)

lettuce leaves (about 1 head, I just used iceberg)

optional: (but yummy)
peanuts, chopped
sweet and sour sauce

Boil about 3 cups of water, add ramen (broken up) and seasoning, cook 2 minutes, stir. Drain and rinse under cold water. Place noodles, chicken, bell peppers, green onions, cucumbers, and carrots in a big bowl, mix.

Combine soy sauce, oil, garlic, ginger, and seasonings. Toss to coat chicken noodle mixture. Cover and refrigerate.

Remove full lettuce leaves and rinse well, dry.

To eat, place lettuce leaf on your plate, spoon noodle mixture on top, top with peanuts and sweet and sour sauce, wrap up in lettuce leaf like a healthy burrito!

Sunday, September 12, 2010

Peach Crumb Pie

Today was such a day for pie! I tried a new peach pie recipe - and I would make it 1,000 times!! It is from the Food Network.

Ruston Peach Crumb Pie

Recipe adapted from Louisiana Real and Rustic Cookbook by Emeril Lagasse, published by William Morrow


  • 1 1/2 cups water
  • 3/4 cup (packed) light brown sugar, divided
  • 2 tablespoons cornstarch
  • 1/2 teaspoon salt
  • 3 1/4 teaspoons cinnamon
  • 3/4 teaspoon nutmeg
  • Pinch of black pepper
  • 2 pounds peaches, peeled, pitted and cut into wedges (about 3 cups)
  • 1/2 cup flour
  • 1 cup ground pecan pieces
  • 1/2 stick butter, cut into small pieces
  • 1 unbaked 9-inch pie crust (click here for my recipe)
  • Vanilla Ice Cream, recipe follows


Preheat the oven to 350 degrees F.

In a saucepan, combine the water, 1/2 cup brown sugar, cornstarch, salt, 1 teaspoon of cinnamon, 1/2 teaspoon of grated nutmeg, and pepper, whisk until smooth. Place the pan over high heat and bring to a boil. Reduce the heat to medium and simmer for 2 minutes. Remove from the heat. Place the peaches in a mixing bowl and pour the syrup over the peaches. Toss well and cool for 10 minutes.

In a mixing bowl, combine the 1/4 teaspoon cinnamon, remaining nutmeg, 1/4 cup brown sugar, flour, pecans, and butter. Using your fingers, work the mixture together until it resembles a coarse crumb-like mixture.

Pour the peaches into the prepared pie shell. Sprinkle the topping over the top of the peaches. Bake for 1 hour, or until the crust is golden.

Remove the pie from the oven and cool for 15 minutes before slicing. Serve each slice, warm, with a scoop of Vanilla Ice Cream.

Mary Beth's Pie Crust aka Hotel Utah Pie Crust

This is the pie crust I always make - it comes out perfect and doesn't require a lot of fuss. You can even freeze half if you want it later.

2 1/2 cups flour
1 cup shortening
1/2 tsp. salt
1 Tablespoon vinegar (I use apple cider vinegar)
1/4 cup cold water
1 egg (beaten)

Combine shortening, salt and flour until mixture is well combined. Add remaing ingredients. Roll out between 2 pieces of Saran Wrap. Makes 2 pie crust rounds.

To make a baked fruit pie, place crust in the pie pan and prick all over with a fork. Pat it into the pan. Brush with egg wash or butter. Sprinkle the bottom with 1 TB flour and 1 TB sugar. Use the crust as desired

Wednesday, June 23, 2010

Crunchy Poppyseed Chicken Salad

Here's a link to a good summer salad we had the other day. I used cole slaw instead of broccoli slaw and it worked just as well.

Thursday, June 3, 2010

Olive Garden Salad Dressing

Am I the last person on Earth to try a copycat recipe for the Olive Garden's Salad Dressing? If so, just disregard this recipe. It was my first try at it and I thought it was yummy! I didn't have Romano Cheese, so I just added more Parmesan Cheese.

1/2 C. Mayonnaise
1/3 C. White Vinegar
1 tsp. Vegetable Oil
2 Tbsp. Corn Syrup
2 Tbsp. Parmesan Cheese
2 Tbsp. Romano Cheese
1/4 tsp. Garlic Salt – or one clove garlic minced
1/2 tsp. Italian Seasoning
1/2 tsp. Parsley Flakes
1 Tbsp. Lemon Juice

Sunday, May 30, 2010

Liz's crescent rolls

I've made these rolls five or six times now and they haven't let me down yet! They are from the Food Nanny.

Liz's crescent dinner rolls

2 Tbsp active dry yeast
1/4 cup plus 1 Tbsp warm water
1 cup milk
3 eggs
1/2 cup sugar
1/2 cup canola oil
About 5 1/2 cups flour
2 tsp salt

1. In small bowl combine yeast and water. Cover and let stand for about 10 minutes.

2. Heat milk in microwave until just warm, not scalding.

3. Beat eggs, oil, and sugar together. Stir in the milk and yeast mixture. Stir in 5 cups of the flour and the salt until combined. Turn the dough onto a lightly floured surface and knead to form a moderately soft dough, still slightly sticky. (I do this all in the Kitchenaid.)

4. Cover with plastic wrap and allow to rise in a warm place until dough is sticky, 2 to 3 hours.

5. Lightly grease a 12 x 18 inch sheet pan and set aside.

6. Punch the dough down and turn onto a lightly floured surface. Pat with additional flour if necessary for handling and keep your hands floured.

7. Divide dough into thirds. Roll one section into a circle about the size of a dinner plate. With a pizza cutter, cut once down the middle, then across, then diagonally (just like a pizza) to make eight wedges. Roll up each wedge from the wide end to the point. Place the rolls point side down on the prepared pan. Repeat with remaining sections. All rolls should fit on one pan.

8. Cover with a clean dish towel and let rise until doubled in bulk, about 15 minutes.

9. Meanwhile, preheat oven to 400. Bake 5 minutes on the bottom rack, then move to middle rack and bake 5 minutes or until the rolls are light brown. Remove rolls from oven and brush tops with butter.

Red, White, and Blueberry jello salad

Thought it would be fun to share a patriotic dish. We had this tonight but I didn't get a picture beforehand. You get the idea.

Use a 9 x 13 pan
1st layer: 3 oz strawberry jello and 2 cups hot water. Pour into pan and allow to firm up in fridge.

2nd layer: Combine 2 cups sour cream and 1 cup sugar. Whip 1 cup whipping cream with 1 tsp vanilla. Dissolve 1 1/2 packets of unflavored gelatin in 1/2 cup of water and melt over low heat. Fold all 2nd layer ingredients together and pour over the first layer. Allow to firm up in fridge.

3rd layer: 3 oz raspberry jello and 1 cup hot water. Add a 16 oz can of bluberries with juice (undrained). Add 1/2 cup of cold water and 2 Tbsp lemon juice. Pour over 2nd layer and allow to firm up in fridge.

Monday, April 26, 2010


In celebration of my 13th anniversary today, I made my sweetheart this delicious dessert!!! It is so fresh and flavorful.

48 Nilla Wafers, divided
3/4 cup boiling water
1 pkg. (3 oz.) JELL-O Lemon Flavor Gelatin
1 cup ice cubes
1 pkg. (8oz.) cream cheese, softened
1/4 cup sugar
2 tsp. lemon zest
1 tub (8 oz.) Cool whip, thawed
1/3 cup raspberry preserves
1 1/2 cups fresh fruit

Stand 16 wafers around edge of plastic wrap-lined 8-inch square pan. In small bowl, add boiling water to gelatin mix; stir 2 min. until completely dissolved. Stir in ice until melted.

In another bowl, beat cream cheese, sugar and lemon zest with mixer until blended. Gradually beat in gelatin. Whisk in 2 cups cool whip.

Pour half the gelatin mixture into prepared pan; cover with 16 wafers. Microwave preserves on HIGH 15 sec. or until melted; brush onto wafers. Top with remaining gelatin mixture and 16 wafers.

Refrigerate 4 hours or until firm. Invert dessert onto plate; top with remaining cool whip and fruit. ENJOY!!

Saturday, April 24, 2010

Molasses Oatmeal Whole Wheat Bread

I wanted to try a new bread with molasses as a sweetener, I tried several before I found this, it is beautiful and delicious! Follow the directions exactly, the mixture needs to be hot to soften the oatmeal, but if it is too hot, it will kill the yeast.

Molasses Oatmeal Whole Wheat Bread

2 pkg active dry yeast
1 T molasses
1/4 c. warm water

3 T molasses (not black strap)
1/4 c butter
2 tsp salt
1/3 c brown sugar
2 T white sugar
2 c oatmeal (either kind)
1 c boiling water
1 c cold water
2 c ground whole wheat flour
2 1/2-3 c white (unsifted) flour

In a small bowl combine yeast, water, and 1 T molasses. Let stand until bubbly (about 15 minutes).

In your mixer combine butter, 3 T molasses, salt, sugars, oatmeal, and boiling water. Stir until the butter melts, then add the cold water and the yeast mixture. Add in the wheat flour, one cup at a time, then the white flour, mix until smooth and elastic (about 10 minutes). Cover and let rise until doubled in size (about 1 hour).

Punch down, knead only slightly (it won't raise well if kneaded too much here). Divide in half, shape into loaves and placed into 2 greased loaf pans. Cover and let rise until doubled, about 45 minutes.

Bake in preheated oven @ 350 for about 1 hour, until the loaves sound hollow when tapped. Cool on rack, Rub with butter while still hot.

Wednesday, April 21, 2010

Swedish Visiting Cake

I wanted to try something new for a family gathering on Sunday, so I decided to try this cake. Several people thought it was yummy. I liked it too. I will definately make it again.

Rub the lemon zest into the sugar.

Swedish Visiting Cake

8 tbsp (1 stick) unsalted butter, melted and cooled
1 cup sugar, plus extra for sprinkling
Grated zest of 1 lemon
2 eggs
1/4 tsp salt
1 tsp vanilla extract
1/2 tsp almond extract
1 cup flour
1/4 cup sliced almonds

Center a rack in oven and preheat to 350 degrees. I used an 8" cake pan brushed with Crisco, and dusted with flour. Pour sugar into a medium bowl. Add lemon zest and blend zest into sugar with your fingers until sugar is moist and aromatic. Whisk in eggs, one at a time, until well blended. Whisk in salt and vanilla and almond extracts. Switch to a rubber spatula and stir in flour. Finally, fold in milted butter. Scrape batter into prepared skillet or pan and smooth top with rubber spatula. Scatter sliced almonds over top and sprinkle with sugar. If using a cake or pie pan, place pan on baking sheet. Bake for 25 to 30 minutes, or until golden and a little crisp on outside; the inside will remain moist. Since I used a smaller pan (8"), I baked it for 35 minutes. It turned out perfectly.

Friday, March 26, 2010

Crockpot Applesauce

A friend recently requested this recipe,in her words "the very best applesauce I have ever tasted" and I can't believe I didn't post this before, it is so easy and good! I got apples on sale last year for like .49/lb, I bought like 30 lbs, seriously, and made jars and jars of applesauce! (My friend Angel Gladden gave me the recipe).
Crockpot Applesauce
7 lbs Granny Smith apples, peeled, cored, and sliced (an apple-peeler-corer really helps here!)
1/2 cup firmly packed brown sugar
3 Tablespoon fresh lemon juice
(1/2 tsp cinnamon - add at end)
Toss in crockpot, cook on high 4 hours, mash up with a potato masher, add cinnamon, Enjoy!

Thursday, March 4, 2010

Irish Soda Bread

Just in time for St. Patrick's Day - here is my family's recipe.Irish Soda Bread
This isn't my photo, but mine looks pretty similar, only I add icing to mine - that's our favorite part!
4 cups flour
1 tsp. salt
3 tsp. baking powder
1 tsp. soda
1/4 cup sugar
1/4 cup butter
1 egg
1 3/4 cup buttermilk

Mix the dry ingredients. Cut the butter into the dry ingredients. Then add the egg and buttermilk. Don't over mix. Form into 2 round loaves. (Dough is sticky, much like making buttermilk biscuits.) Cut an X in the tops.

Bake at 375 for 30-35 min

Drizzle with powder sugar icing

Tuesday, January 26, 2010

Perfect Popovers


I love popovers and have always made Martha Stewart's recipe. I found this recipe on Melissa d'Arabian's show. I tried them and we ate the first batch in 5 minutes. I have another batch in the oven and will probably make more tonight. She has great tips and puff so big! Here is the recipe:


  • 3 tablespoons melted butter, divided
  • 2 eggs
  • 1 cup milk, warmed for 30 seconds in the microwave (should be lukewarm to warm)
  • 1 cup all-purpose flour
  • 3/4 teaspoon salt


Preheat the oven to 400 degrees F.

Using a pastry brush, coat 8 muffin cups with 1 tablespoon of the melted butter and put the tin in the oven for 5 minutes. Meanwhile, mix the eggs in a blender until light yellow. Add the warmed milk and blend. Add the flour, salt and remaining melted butter, and blend until smooth. Pour the batter into the warmed muffin tin and return it to the oven to bake until golden, about 35 minutes. Remove from the oven and serve warm.

Monday, January 25, 2010

Fudge Brownies with Macadamia Nuts


I found this recipe in Family Circle - tried it and loved it and will make it over and over. I love dark chocolate, so I used Ghiridelli dark chocolate chips in the recipe - they are not those sugery sweet store bought brownies. But if you like a sweeter taste, I would use milk chocolate chips.

1 bag (12 oz) chocolate chips
1/4 cup butter
3/4 cup sugar
2 eggs
1 cup flour
1/4 tsp salt
2/3 plus 3 TB chopped macadamia nuts
1 tsp. vanilla

Heat oven to 350. Line an 8-inch baking pan with foil and spray with cooking spray.

Melt 1 cup of the chocolate chips and the butter until smooth (microwave or stovetop). Whisk in sugar, then eggs. Stire in flour and salt until smooth. Fold in 2/3 cup of the nuts and the vanilla. Spread in prepared pan.

Bake at 350 for 25 to 29 minutes.

Sprinkle remaining 1 cup chocolate chips over brownies and return to oven for 2 minutes. Remove from oven and spread melted chips until smooth. Sprinkle with 3 TB chopped nuts. Regrigerate 1 hour until firm.

Saturday, January 9, 2010

Eggnog Muffins

I know Christmas is long gone, I am finally getting around to baking with eggnog which is a taste I love! I tried these muffins tonight and am blogging about them the same night - so they must be good!

2 cups flour
1/2 cup sugar
1 Tablespoon Baking Powder
1/2 tsp. salt
1 tsp nutmeg
1 1/4 cup eggnog
1/3 cup oil
1 egg
1 tsp vanilla
1/2 tsp rum flavoring
dried cranberries, walnuts

Combine dry ingredients, combine wet ingredients, add wet to dry and fold in cranberries and nuts. Place in muffin pan. Top with sugar crystals and additional nutmeg. Bake at 400 for 15 minutes.