What's for dessert?

2011-03-22T13:09:00.001-07:00

I am starting to teach cake classes out of my home in West Jordan. I am starting with a "beginner" class, and will add more advanced classes shortly, such as a rolled fondant class. The advanced classes will require that you take the beginner courses first. These are hands on classes!

The beginner class will be a 2 part class. The first class will teach you about professional cake pans and basics of baking a cake. You will then learn how to make chocolate mousse and learn how to layer and fill a cake. Then we will talk about cupcakes and you will learn how to fill cupcakes with chocolate mousse, and learn how to make American buttercream. You will get to fill with mousse and decorate 6 cupcakes to take home that night.

In the second class I will bring out the cake that you layered in the first class, and I will teach you how to make Italian buttercream. You will then learn how to frost a cake using a decorating turntable. You will learn some easy, fun, basic decorating ideas. You will get to take home your finished cake that night.

The beginner class (both parts) cost: $50

My first session will be Tuesday April 5th (part 1), and Tuesday April 12th (part 2). Both of these start at 7 p.m.

I also have a Saturday session on April 23rd (part 1), and April 30th (part 2). Both of these start at 9 a.m.

Class is available for ages 16 and up, and no children or babies please.

I only have 5 spots available for each session. You would need to be able to attend both consecutive classes. I will have all the supplies you need for the class - just bring an apron!

Feel free to call or email me with any questions, and please forward information on to anyone you know that would be interested. If you would like a special session and have a group of 5 people that can do that specific session, I am more than happy to accomodate your requested date, and make it a private session.

Please leave me a comment with your email address if you're interested and I will contact you.

If I have enough interest for classes in Phoenix, I would consider going down there :)

New recipes

2010-01-23T15:42:00.000-08:00

Well, I gave you a few new recipes today. Sorry I haven't posted in so long, but frankly, I wasn't sure that anyone was even reading it, or even liked it.

I'm pregnant with my fourth, and life is just a little nutty. Based on a couple of comments I've received, both posted on the blog and from my sister-in-law, I decided to post some today. I'll try to do better and post more soon.

Thanks for reading and I love your comments!

Peanut Butter Balls

2010-01-23T15:36:00.000-08:00

These are an absolute hit every time I make them. I typically make them at Christmas time, but they would make an oh so yummy Valentine's treat as well. They look like little truffles when they're done. Put some little heart sprinkles on top and voila!

Peanut Butter Balls
makes a ton

1/2 c. butter
1 lb. powdered sugar
2 c. crunchy peanut butter
3 c. Rice Krispies

Mix until well blended. Form into 1" balls. It will be kind of dry, so form it as best you can, then I like to chill them in the fridge so they hold their shape better before dipping.

Dip them in chocolate and put sprinkles on before the chocolate sets up.

I like to dip them in Guittard A'peels, which are a high quality dipping chocolate. It tastes great, much better than the almond bark you buy at the grocery store. As long as you don't overheat it while melting it, it won't get the white streaks like melted chocolate chips will. If you're in the Salt Lake area, you can buy them at Orson H. Gygi or Kitchen Kneads off of Redwood road.

Roasted Garlic Potatoes

2010-01-23T15:27:00.000-08:00

I love to make these. They are so yummy, not too garlicky, and my kids absolutely gobble them up. There's 5 of us, and as a side dish I make just 1 batch. I love to serve them with kebabs. Another hit from Cook's Country (did I mention that's my favorite magazine?)

Roasted Garlic Potatoes
serves 4

2 lbs. large red potatoes, scrubbed, dried, and each cut into 8 wedges.
1 Tbsp. cornstarch
1/2 tsp. garlic powder
Table salt and black pepper to taste
3 Tbsp. vegetable oil
1 Tbsp. unsalted butter, softened
1 large clove garlic, minced
1 tsp. minced fresh parsley leaves
1/8 tsp. grated lemon zest

Adjust oven rack to upper-middle position, place rimmed baking sheet on rack, and heat to 450 degrees.

Meanwhile, toss potatoes, cornstarch, garlic powder, 3/4 tsp. salt, and 1/4 tsp. pepper together in large bowl. Carefully remove preheated baking sheet from oven, add oil, and tilt baking sheet to evenly coat with oil. Place potatoes, cut side down in single layer, on baking sheet. Roast until browned around edges, about 30 minutes.

While potatoes roast, mix butter, garlic, parsley, and zest together in medium bowl. Remove baking sheet from oven and, using metal spatula, turn potatoes skin side down. Roast until potatoes are crisp and deep golden brown, 10-15 minutes.

Transfer potatoes to bowl with butter mixture and toss until evenly coated. Season with salt and pepper. Serve.

Cheesy Broccoli and Rice Casserole

2010-01-23T15:08:00.001-08:00

This is such a yummy dinner. You could toss in cooked, cubed chicken if you want. I like to make it in the morning and throw it in the fridge until dinnertime. I got this from my favorite recipe source Cook's Country.

Cheesy Broccoli and Rice Casserole
serves 8-10

2 slices hearty white sandwich bread, torn into pieces
3/4 c. grated Parmesan cheese
4 Tbsp. butter, melted; plus 2 Tbsp, chilled.
1 garlic clove, minced
2 lbs. broccoli, florets cut into 1" pieces, stems peeled & chopped. Keep separate! (2# is about 3-4 medium heads of broccoli)
1 onion, chopped fine
1 1/4 c. white rice
4 c. chicken broth
1 1/4 c. half-and-half
1 tsp. salt
2 c. shredded extra-sharp cheddar cheese
1/8 tsp. cayenne pepper

Prepare topping: Adjust oven rack to middle position and heat to 400 degrees. Grease 9"x13" baking dish. Pulse bread, 1/4 c. Parmesan, and melted butter in food processor until coarsely ground. Add garlic.

Make filling: Microwave broccoli florets, covered, in large bowl until bright green and tender, 2-4 minutes; set aside. Melt remaining butter in Dutch oven over medium heat. Cook onion and broccoli stems until softened, 8-10 minutes. Add rice and cook, stirring constantly, until rice is translucent, about 1 minute. Stir in broth, half-and-half, and salt and bring to a boil. Reduce heat to medium-low and cook, stirring often, until rice is tender, 20-25 minutes. Off heat, stir in cheddar, cayenne, remaining Parmesan, and broccoli florets.

Top and bake: Pour mixture into prepared baking dish and top with bread crumb mixture. Bake until sauce is bubbling around edges and top is golden brown, about 15 minutes. Cool 5 minutes. Serve.

Make ahead: Filling can be prepared, placed in greased baking dish, covered with plastic wrap, and refrigerated for 1 day. Refrigerate topping separately. Bring filling to room temperature before adding bread crumbs and baking as directed.

German Pancakes

2010-01-23T14:59:00.000-08:00

I love these because it's a meal I can make in a pinch, without having to go to the store, and everyone loves them. Also known as dutch babies, it makes a 9"x 13" pan that's all fluffy, then when you take it out of the oven the middle goes flat. It leaves these high crusty sides that are fabulous. Try them, especially with the buttermilk syrup - so yummy. The syrup is also great on the pumpkin pie waffles and regular pancakes as well.

German Pancakes
1 cup milk
1 cup flour
1/4 tsp. salt
6 eggs
6 Tbsp. butter

Heat oven to 450 degrees. Put the butter in a 9" x 13" pan. You can either put it in the oven while it's preheating, or melt it in the microwave. You just want the butter to be hot in the pan, without burning it, when you pour your batter in. Combine the remaining ingredients in a blender. Once butter is bubbling in the oven, pour blender ingredients in pan. Bake 20-25 minutes. Cut into 6 or 8 squares.

Buttermilk Syrup
4 oz. butter
1/2 c. buttermilk (or add 1 1/2 tsp. lemon juice to milk and wait a couple of minutes)
3/4 c. sugar

Bring to a boil, then remove from heat.
Add: 1 tsp. of baking soda
1/2 c. maple syrup

Serve warm. Store leftover syrup in the refrigerator.

Homemade Almond Joys or Brenda's Macaroons

2009-05-19T18:55:00.001-07:00

I made this recipe twice in a 4 day period of time, and still could eat another 5 given the chance. LOVE THEM!

14 oz. bag of flaked coconut
1 1/2 c. plain almonds or macadamia nuts
1 can sweetened condensed milk
1 tsp. vanilla
2 egg whites
1 pinch salt

Spread coconut onto a parchment lined cookie sheet and toast for 13-15 minutes on 350. Spread whole almonds on cookie sheet and toast for 10-15 minutes. Once almonds are toasted, rough chop them. I prefer them pretty big, in 1/2's & 1/3's.

Whip 2 egg whites and a pinch of salt until stiff (not dry). Fold in coconut and nuts. Add sweetened condensed milk and vanilla. Drop onto parchment lined cookie sheets. Cook for about 14 minutes at 350, or until edges are golden brown.

Let cool completely. Dip in chocolate.

Chicken Pot Pie

2008-10-17T14:47:00.000-07:00

Sauce:
4 Tbsp. butter
1/2 cup flour
1 can chicken broth
1 1/2 c. whole milk, half & half, or cream

Melt butter, add flour, and cook for 1 minute, whisking constantly. Slowly add broth, stirring constantly with a whisk. Add milk and season to taste with salt, pepper and parsley.

Pie:
1 1/2# chicken, cooked and cubed
2 Tbsp. butter
1 medium onion
2 small celery stalks, sliced 1/4" thick
12 oz. package of frozen peas and carrots
2 pie crusts (top and bottom layer)

Melt butter and saute onion and celery. Add sauce and peas and carrots. Cool.

Line a pie pan with bottom crust, add filling, and top crust. Seal edges with water and crimp closed.

Bake at 425 degrees for 40-50 minutes. Brush top with 1 yolk mixed with 1/8 tsp. water.

Watch the edges of the pie!

Pumpkin Pie Waffles

2008-10-17T14:37:00.000-07:00

With fall here, I have to share an absolute favorite recipe. They are from Williams-Sonoma website.

5 Tbsp. butter
1 cup pumpkin puree (can use canned)
1/2 cup firmly packed dark brown sugar
1/4 cup sugar
1 1/4 tsp. ground cinnamon
1 1/4 tsp. grated peeled fresh ginger
1/8 tsp. ground cloves
1/8 tsp. freshly grated nutmeg
Pinch of salt
1 1/3 c. flour
1 Tbsp. baking powder
1/2 tsp. baking soda
1 cup milk
1/2 c. sour cream
2 eggs
2 Tbsp. dark rum (if you're all out of rum, add extra vanilla!)
1 tsp. vanilla extract
Vanilla ice cream and/or maple syrup for serving

Preheat waffle iron. If you want to hold the finished waffles until serving, preheat an oven to 200 degrees.

Melt the butter, set aside.

In a large bowl, combine the pumpkin, brown and granulated sugars, cinnamon, ginger, cloves, nutmeg and salt. Using a rubber spatula or handheld mixer, mix together well. Stir in the flour, baking powder and baking soda. The mixture will be thick and a little lumpy. Don't try to smooth it out; just mix until the ingredients are incorporated.

In another bowl, beat together the milk, sour cream, eggs, rum and vanilla. Add the liquid ingredients to the pumpkin mixture and stir until combined. Fold in the melted butter.

Lightly spray or butter the griddle, because the batter is quite sticky. Brush or spray again only if waffles stick after the first one.

Makes 6 - 4 1/2" square Belgian waffles.

Broccoli Cheese Soup

2008-10-17T14:35:00.000-07:00

This is a yummy recipe I got from my MIL. Love it!

1 cup butter
1 cup finely chopped onion
1 cup flour
2 cups chicken broth
8 cups milk
1# Velveeta cheese, cut into chunks
Cooked broccoli - chopped

Saute the onions in butter until transparent. Add flour and stir for 1 minute. Gradually add broth, milk, and cheese. Stir in broccoli.

Seven Layer Bars

2008-08-17T14:07:00.000-07:00

I keep a file folder of recipes that I tear out of my recipe magazines. Periodically I go through and try a new recipe that caught my eye. This is definitely a keeper! If you like Eagle Brand Magic Cookie Bars, you MUST try these! This is a makeover of the classic and it is the best. I made these today, and was just drooling looking over the ingredient list. Not to mention when I tried them - to die for! I think I could eat the entire pan singlehandedly.

To get the best flavor, toast the coconut and pecans separately on a baking sheet. Bake at 350 degrees until golden - 5 minutes for the coconut, 8 minutes for the pecans.

1 cup Heath toffee bits
12 whole graham crackers
8 Tbsp (1 stick) butter, melted
8 oz. milk chocolate, chopped coarse or use chips
1 cup Rice Krispies
1 cup pecans, toasted and chopped coarse
1 cup semisweet chocolate chips
1 cup sweetened flaked coconut, toasted
2 (14 oz.) cans sweetened condensed milk
1 Tbsp. vanilla extract

Adjust the oven rack to middle position and heat oven to 350 degrees. Line a 13"x9" baking pan with foil, allowing excess to overhang pan edges. Generously coat foil with cooking spray. Process toffee bits in food processor to fine powder. Add graham crackers and process to fine crumbs. Transfer mixture to bowl and stir in butter. Press mixture firmly into prepared baking pan. Bake until beginning to brown, about 10 minutes.

Remove pan from oven, sprinkle crust with milk chocolate, and allow chocolate to soften, about 2 minutes. Using spatula, smooth chocolate into even layer. Scatter Rice Krispies over chocolate, pressing to adhere. Add layers of pecans, chocolate chips, and coconut, in that order, pressing each layer to adhere. Combine condensed milk and vanilla in small bowl and pour over coconut.

Bake until golden brown, 25-30 minutes. Cool on wire rack, about 2 hours. Using foil overhang, lift from pan and cut into 45 squares. (The bars can be stored in airtight container for up to 3 days.)

Upside Down German Chocolate Cake

2008-06-12T13:02:00.000-07:00

1. Spread a greased 9 X 13 pan with 1 cup of coconut and 2 cups chopped pecans

2. Prepare a German chocolate cake mix according to directions and pour over uts and coconut.

3. Mix:
1 cup melted butter
1 pound powdered sugar
8 ounces cream cheese
Pour over cake batter and swirl with a knife

Bake at 350 degrees for 1 hour.

Icebox Oreo Cheesecake

2008-05-26T21:56:00.000-07:00

This was pretty good when I made it. I only had a 10" springform pan, and I think I will buy a 9" and make it again. Next time I will make some fresh whipped cream to top it with and sprinkle crushed Oreos on top. You can substitute 1 1/3 cups of white chips for the 8 ounces of chopped white chocolate.

Oreo Cookie Crust
30 Oreo cookies, broken into rough pieces
7 Tbsp. unsalted butter, softened

Cheesecake Filling
1 cup whole milk
4 large egg yolks
1/4 c. all purpose flour
8 oz. white chocolate, chopped (see note)
2 pounds cream cheese, cut into 1" chunks and softened
1/3 c. powdered sugar
2 tsp. vanilla extract
1/8 tsp. salt
12 Oreo cookies, broken into rough pieces

1. For the Oreo cookie crust:
Process cookies and butter in food processor until finely ground. Press cookie mixture evenly into bottom and sides of 9" springform pan. Refrigerate until set, at least 1 hour or up to 2 days.

2. For the cheesecake filling:
Heat 3/4 c. milk in medium saucepan over medium heat until simmering. Meanwhile, whisk yolks, flour, and remaining milk in large bowl until smooth. Slowly whisk hot milk into yolk mixture. Return mixture to saucepan and cook over medium heat, whisking constantly, until very thick and glossy, 1 to 2 minutes. Off heat, whisk in white chocolate until melted (you've just made pudding). Transfer pudding to bowl, press plastic wrap directly on surface, and refrigerate until cold and set, at least 1 hour or up to 2 days.

3. With electric mixer on medium speed (or a Kitchenaid), beat cream cheese, sugar, vanilla, and salt until light and fluffy, about 2 minutes. Reduce speed to medium-low and mix in chilled pudding until just combined, about 30 seconds. Pour 1/4 of cream cheese mixture evenly into prepared pan and sprinkle one-third of cookies over surface. Repeat process twice, then top with remaining filling. Refrigerate until set, at least 6 hours. Remove sides of pan. Serve. (Cheesecake can be wrapped in plastic and refrigerated for up to 3 days.)

Dad's Favorite Chocolate Chip Cookies

2008-04-24T20:31:00.000-07:00

I found this recipe {after trying several} in the book "The search for the perfect chocolate chip cookie". I think it's a great thick, soft cookie. I love the different chips. I have listed the ingredients in the order they need to be added. There are certain recipes, mostly in baking, you will find that I am a extremely particular in how they are to be made. I have tried to explain why they must be done that way, so that you achieve the best possible result. Always, make sure you use BUTTER and REAL vanilla extract, it makes all the difference in the world!

Makes about 8 1/2 dozen cookies.

2 c. butter
1 c. sugar
2 1/2 c. brown sugar, firmly packed
1 1/2 tsp. baking soda
1 1/2 tsp. salt
3 eggs
2 Tbsp. vanilla extract
6 c. flour
3 c. semi-sweet chocolate chips
3 c. milk chocolate chips
2 c. chopped pecans {optional}

Cream butter, sugars, baking soda & salt until fluffy and butter is completely incorporated {no chunks}. Do not overmix - doing so at this point will make your cookies flat!
Add eggs & vanilla. Add flour and mix until all the flour is incorporated. Once again do not overmix - doing so at this point will make your cookies tough.
Add chips and nuts. Using a cookie scoop, make balls and gently flatten somewhat on the baking sheet. Bake at 350 degrees for 7-9 minutes. Bake until slightly brown around the edges and it looks "set".

Hawaiian Haystacks

2008-04-01T14:25:00.000-07:00

Here's a classic dish, but the sauce is a bit richer than usual. I call it the "fancy" style! A definite favorite in our house.

4 c. cooked, diced chicken
2 c. cream of chicken soup
1 soup can full of milk
16 oz. sour cream
1 1/2 c. grated mozzarella cheese
2 Tbsp. celery salt
1 Tbsp. onion powder

Heat mixture through on medium low heat. Serve over white rice.

Top as desired:
Cheddar Cheese
Celery
Pineapple
Tomatoes
Sliced almonds
Chinese noodles
Coconut
Green onions
Black olives
Green bell pepper

Chicken Noodle Casserole

2008-04-01T13:52:00.000-07:00

This is one that has been requested to post. It's a good one!

Note: the recipe calls for egg noodles. You can certainly purchase them, I like to make my own - which are simple but take a little more time (maybe 15-20 minutes). I use the recipe for egg noodles out of the Betty Crocker cookbook, and mix it on the Kitchenaid.

Topping:
2 Tbsp. unsalted butter, melted
1 cup fresh bread crumbs
1/2 cup grated Parmesan cheese
1 Tbsp. chopped fresh Parsley

Filling:
Salt
12 oz. egg noodles
6 Tbsp. unsalted butter
1/2 small onion, chopped fine
1 lb. white mushrooms, cleaned and sliced thin
Pepper
1/4 c. all-purpose flour
2 garlic cloves, minced
3 cups chicken broth
2 cups sour cream
4 cups cubed chicken
1 Tbsp. chopped fresh parsley
2 tsp. chopped fresh thyme
1/4 tsp. nutmeg

For the topping: Mix melted butter, bread crumbs, Parmesan, and parsley together in a bowl.

For the filling: Adjust oven rack to middle position and heat oven to 350 degrees. Bring 4 quarts water to boil in a large pot. Add 1 Tbsp. salt and noodles, and cook until nearly tender. Drain and set aside in colander.

Melt 2 Tbsp. butter over medium heat in your now-empty, large pot. Add onion and cook until lightly browned, about 5 minutes. Add mushrooms, 1/2 tsp salt, and 1/4 tsp. pepper, and cook until mushrooms begin to brown, about 7 minutes.

Stir in remaining 4 Tbsp. butter until melted. Add flour and stir until lightly browned, about 2 minutes. Add garlic and cook until fragrant, about 30 seconds. Gradually whisk in broth and sour cream, and cook - not letting mixture boil, until thickened, 5-7 minutes. Stir in chicken, noodles, parsley, thyme, and nutmeg and season with salt and pepper.

Transfer mixture to a 3 quart baking dish. Top with bread-crumb mixture and bake until browned and bubbly, about 30 minutes. Cool 5 minutes. Serve.

Super Soft Pretzels

2008-04-01T13:35:00.000-07:00

This recipe is a version like "Auntie Anne's Pretzels" you see in the mall. Whether or not they taste like them, they are delicious! A hit every time I make them!

Makes 12 pretzels

1 3/4 c. + 2 Tbsp. warm water
1 Tbsp. + 1 1/2 tsp. yeast
5 2/3 c. All-purpose flour
1 1/3 c. powdered sugar
2 1/4 tsp. salt
1 Tbsp. vegetable oil

Bath:
4 cups warm water
1/2 c. baking soda

Cinnamon Sugar:
1 c. granulated sugar
1 Tbsp. + 1 tsp. cinnamon

or Pretzel Salt

Dissolve the yeast in the warm water. Let is sit for a few minutes.

In the Kitchenaid, with a paddle, combine the flour, powdered sugar, and salt in a large mixing bowl. Switch to a dough hook and add water with yeast and vegetable oil. Mix for 5 minutes on medium-low speed. Dough will be nice and smooth when done. Place dough ball in an oiled bowl and cover with plastic wrap sprayed with cooking spray. Let rise in a warm place for about 45 minutes, or until double in size.

When dough has risen, preheat oven to 425 degrees.

Make a bath for the pretzels by combining 4 cups warm water with the baking soda. Stir until soda is mostly dissolved.

Remove the dough from the bowl and divide it into 12 even portions. Roll each portion on a flat, non-floured surface until it is about 2 1/2 feet long. Pick up both ends of the dough and give it a little spin so the middle of the dough spins around once. Lay the dough down with the loop nearest to you. Fold the ends down toward you and pinch to attach them to the bottom of the loop. The twist should be in the middle.

Holding the pinched ends, dip each pretzel into the bath solution. Blot pretzel on a paper towel to remove excess liquid. Arrange pretzels on a baking sheet that is either lined with a Silpat mat, parchment paper, or sprayed with Pam. If you want salted pretzels sprinkle with Kosher or Pretzel salt.

Bake the pretzels for 4 minutes, then turn the baking sheet around, and cook for another 5 minutes.

For cinnamon sugar pretzels, immediately brush them with butter, and coat them in the cinnamon sugar mixture.

Beef Stroganoff

2008-04-01T13:06:00.000-07:00

This is a favorite of mine, and has been since childhood. I love how quick and easy it is. This is my own recipe, adapted from one in "The Joy of Cooking".

3 Tablespoons butter
2 Tablespoons flour
2 cups beef stock, heated to a simmer

Melt butter in a small saucepan over medium heat, then whisk in the flour until smooth. Whisk constantly to prevent lumps for about 2-3 minutes. Slowly add beef stock, whisking constantly. Set aside and keep warm.

Melt 2 Tablespoons butter over medium-high heat in a large saute pan. Then add:

1 onion, thinly sliced
1 1/2 lbs. beef tenderloin, top loin, or roundsteak - trim fat and cut into strips

Cook quickly, stirring and shaking the pan, until evenly browned, 1-2 minutes. When browned, you can remove the onion if you desire. I like to leave it in.

Add the broth mixture to the meat - heating it to a boil, and stir until thickened.

Add to meat mixture:
1/3 cup of sour cream
2 tsp. Dijon mustard
Salt and pepper to taste

At this point I like to add a dash or two of heavy cream. I grew up having it served over white rice, therefore that is what I prefer. But it can be served over noodles as is traditional.

Guittard Chocolate Caramelitas

2008-03-02T14:05:00.000-08:00

These are extremely rich and oh so decadent. One pan will go far, but make sure you are stocked up on milk!

14 oz. (50 pcs.) light candy caramels
1/2 c. evaporated milk
2 cups all purpose flour
2 cups quick-cooking rolled oats
1 1/2 c. firmly packed brown sugar
1 tsp. baking soda
1/2 tsp. salt
1 cup butter, melted
2 cups (12 oz) Guittard semisweet chocolate chips, divided
1 cup chopped pecans

Preheat oven to 350. Grease 9x13x2" pan.
Melt caramels and evaporated milk in heavy saucepan over medium heat, stirring until smooth. Remove from heat and set aside.
In a large bowl combine flour, oats, brown sugar, baking soda, salt and melted butter. Press half of crumbs into bottom of prepared 9x13x2" pan. Bake for 10 minutes at 350. Remove from oven and evenly sprinkle 1 1/2 cups of chocolate chips and all the pecans over the crust. Pour and spread caramel mixture to cover the chips and pecans. Mix remaining 1/2 cup chips with crumbs and sprinkle over top. Bake 15-20 minutes or until lightly browned. Cool completely before cutting into 48 bars.
Microwave instructions: Melt caramels and milk in small glass bowl on high for 2 1/2 to 3 1/2 minutes, stirring after each minute until smooth. Proceed as directed above.

French Bread Pizza

2008-03-02T13:57:00.001-08:00

I have been dying to try this recipe for a week now and finally did on Saturday - LOVE IT! It's a pretty quick one and once again was a hit with the whole fam.

6 Tbsp. extra-virgin olive oil
4 garlic cloves, minced
4 Tbsp. finely chopped fresh basil
1/8 tsp. red pepper flakes
1 (24") loaf french bread, halved lengthwise (use soft supermarket kind, not a baguette)
1/2 c. grated parmesan cheese
1 c. Contadina brand pizza sauce
2 c. shredded mozzarella cheese

Adjust oven rack to upper-middle position and heat oven to 475. Microwave oil, garlic, 2 Tbsp. basil, and pepper flakes on high power in a small microwave-safe bowl until fragrant, 30-60 seconds.

Brush half of oil mixture over OUTSIDE crust and edges of bread and arrange cut side up on foil-lined baking sheet. Sprinkle parmesan evenly over bread and bake until cheese begins to brown, about 3 minutes.

Whisk pizza sauce, remaining basil, and remaining oil mixture in bowl. Spread sauce evenly over bread, then top with mozzarella. Bake until cheese is melted and spotty brown, 5-7 minutes. Serve.

Suzanne's Tin Foil Dinners

2008-02-28T20:10:00.000-08:00

These are so good! When I get stuck in a dinner rut - I make these. It's different and everyone loves them. They take a bit to prepare - about 20-30 minutes, depending on how many you're making and how fast you chop!

This is for 1, so multiply for as many as you would like!

1 chicken breast, cubed

1 small potato, cubed

Baby carrots, cut in 1/2 or 1/3 (depending on the thickness)

Onion, thinly sliced

1 Tbsp. Butter

Seasoning Salt

Salt

Pepper

Place chicken, potatoes, and carrots side by side on foil. Add some onion and butter. Sprinkle with seasoning salt, salt and pepper.

Fold over foil and crimp edges to make a packet. Wrap packet again in a 2nd sheet of foil.

Bake at 450 degrees for 20 minutes, turn over packets, bake another 25 minutes.

Or put them on the grill over medium high heat for about 11 minutes on each side.

Open one and make sure the potatoes and carrots are cooked and tender - Enjoy!!

Baked 4 Cheese Pasta

2008-02-28T19:48:00.000-08:00

I made this for dinner tonite and it was a hit! We ate almost the entire pan. I served it with pork chops and it was delicious. It could also be served by itself as a main dish or add chicken to it. Any package of preshredded Italian cheese blend that has 3-7 different cheeses can be used here.

4 slices bacon, chopped fine
1 small onion, chopped fine
2 garlic cloves, minced
3 cups chicken broth
1 cup heavy cream
3/4 lb. penne or ziti (about 4 cups)
Salt
1/2 c. grated Parmesan Cheese
1 cup frozen peas
Pepper
1 cup shredded Italian 4 cheese blend

Have oven rack in upper-middle position and heat oven to 500 degrees. Cook bacon, onion, and garlic in a large nonstick over medium-high heat until onion is softened, about 5 minutes. Add broth, cream, pasta and 1/2 tsp. salt, cover and bring to a boil. Once boiling, reduce heat to medium-low and simmer, stirring frequently, until pasta is tender about 15 minutes.
*when there was about 3 minutes to go, I ran out of liquid and the pasta wasn't done. I added about 1/2 cup more of a combo of broth and cream.

Remove from heat, stir in Parmesan and peas and season with salt and pepper. Transfer to 2 qt. casserole dish and sprinkle with shredded cheese. Bake until cheese is melted and spotty brown, about 5 minutes. Serve.

White Pizza

2008-02-15T14:49:00.000-08:00

This is so delicious! You have to try white pizza at least once to see if you like it! This makes 2 pizzas.

15 oz ricotta cheese (you won't use all of it)

3 garlic cloves, minced

Kosher salt - to taste

Fresh basil (more than 1 small container, or 1 large)

Roma tomatoes, sliced very thin (optional)

Mozzarella cheese (I like it in the ball that you slice)

Scoop out about 2/3 of the ricotta into a small bowl. Add garlic, kosher salt and mix thoroughly. You can add more garlic if you like. 3 cloves is a mild garlic taste.

Spread onto pizza crusts. Add fresh basil leaves.

Add tomatoes - sliced VERY thin. Otherwise they make the pizza soggy. Traditionally white pizza doesn't have any tomatoes, but we love them on it!

Slice the mozzarella into 1/4" slices. Lay on pizza.

Bake according to crust directions! Let me know what you think!

Pizza Dough

2008-02-15T14:36:00.000-08:00

Here's the dough that I make - mainly because it's really simple, quick and easy. It had a pretty good texture as well. I use "perforated pizza pans". I just picked them up at Walmart in a 2 pack, a large and a medium. This recipe works great for exactly those sizes.

1 pkg. active dry yeast (or 2 1/4 tsp.)
1 c. warm water (90 - 100 degrees)
1 c. ice-cold water
1 Tbsp. sugar
1 Tbsp. salt
2 Tbsp. olive oil
5 1/4 to 5 1/2 c. Bread flour

In a small bowl, stir yeast into warm water, Let stand until the yeast is dissolved and starts to bubble, about 5 minutes. In kitchenaid bowl, mix cold water and sugar until dissolved; stir in oil. Put dough hook on kitchenaid and add flour, mix until it is just getting started to combine and add yeast mixture. Beat with the dough on low speed until dough is smooth and sticky, 14-16 minutes. (Don't let the dough climb up into the motor drive.) Add a couple of tablespoons of flour until dough is no longer sticky.
Place in a greased bowl and let rise for about an hour.
When it is ready, divide the dough in half. If you are making a large and a medium pizza, don't forget to divide it UNEQUALLY.
Make it into a ball and pinch it to seal. Roll out the dough evenly to keep a circular shape. When it is to desired size, place on pizza pan. Brush the entire top side of the crust with olive oil. I like to let my crust rise a little after that (while I'm prepping my toppings).
Top as desired. We love the "White Pizza" toppings.
Bake on the bottom rack of a 500 degree oven for 10 to 15 minutes.

Guacamole

2008-02-11T13:22:00.000-08:00

I'm telling you - it's SO YUMMY!

3-5 avocados (I do 5!)
Pico de Gallo
Kosher Salt
1/2 lime

Peel, seed, and mash. I like to mash them with the bottom of a cup of glass. Add 1-2 heaping scoops of Pico de Gallo - until it is nice and chunky. Sprinkle with salt and add the juice of the 1/2 a lime.

Delicious!

Pico de Gallo

2008-02-11T13:09:00.000-08:00

This is so good that I made it twice in 3 days! I made it for a "Girls Night Out" get together and left some at home for my husband. We both loved it and I ended up making another batch for to go with Sunday dinner! You HAVE to make the guacamole with it - it's heaven on earth!

5 plum roma tomatoes (firm, not soft)
1 small or 1/2 large onion (I like yellow)
3 jalapeno peppers
1/2 lime
1 bunch of cilantro
kosher salt

I didn't have Roma tomatoes when I made it - but I did use some "on the vine" yummy tomatoes I had - they were bigger than Romas. This is a recipe you kind of have to play with.

Small dice the tomatoes and onion. Mix together. Dice the jalapenos very small - if you want a little more heat, leave in the seeds. I like to leave in the seeds of 1, and not the other 2. Add to tomato/onion mixture.

Rough chop the cilantro - don't worry too much about the long stems, but try to avoid adding so much of it. I just take the bunch and start chopping from the top and stop when I get to too many stems. Add to Pico mixture.

Squeeze juice of 1/2 a lime. Sprinkle with salt. I like to use a chip to see how my seasoning is, because then you don't oversalt it.

Enjoy!

Creamy Pasta with Asparagus, Parmesan, and Crispy Prosciutto

2008-01-22T20:44:00.000-08:00

Serves 4

I made this for dinner tonight and it was a hit! Everyone (including my 9 month old) ate until they could eat no more. The recipe says that you can substitute bacon for the Prosciutto (which I did), and the asparagus that I could find (at the 2nd store I went too) looked terrible and was crazy expensive so I substituted broccoli. I also added cooked chicken and I always have a heavy hand on the heavy cream - I probably ended up adding a whole extra cup before it was said and done. (I don't cook much without heavy cream!) Try it - you will love it!

1 Tbsp. olive oil
4 oz. thinly sliced prosciutto, cut into 1/4" strips (or 12 slices of bacon)
1 garlic clove, minced (or more if you like garlic like me)
1 cup of heavy cream
2 Tbsp. lemon juice
Salt and pepper
1 lb. Fusilli or Penne pasta
1 lb. asparagus, trimmed and cut into 1" pieces
1 1/2 cups grated parmesan cheese
3/4 c. chopped fresh basil

1. Bring 4 qts. water to a boil in a large pot (DO NOT COOK YOUR PASTA YET!). Heat oil in large nonstick skillet over medium heat until just smoking. Cook prosciutto until lightly browned and crisp, about 5 minutes. Transfer to paper towel-lined plate. Add garlic to pan and cook until fragrant, about 30 seconds. Stir in cream and lemon juice and simmer until slightly thickened, 3-5 minutes. Remove from heat.

2. Add 1 Tablespoon salt and pasta to boiling water and cook until just beginning to soften, about 8 minutes. Add asparagus to the pot with the pasta and cook until bright green and tender and pasta is al dente, about 4 minutes. Reserve 1 cup cooking water, drain pasta and asparagus, and return to pot. Add sauce, 1/2 c. reserved cooking water, cheese and basil to pot and toss to combine, adding remaining cooking water as needed. Season with salt and pepper. Sprinkle with crispy prosciutto. Serve.

Guittard Polka Dot Cookies

2008-01-22T20:36:00.000-08:00

To any of you that don't know - my favorite baking chocolate is Guittard. In Phoenix you can find it at Safeway, and here in Salt Lake I've seen it at Harmons and other "Associated Foods" stores. It is delicious and I love it. Occasionally we do a wholesale order from the company, so if any of you are interested - it is very inexpensive for a great chocolate. EVERYONE needs a year supply of chocolate on hand!

2 cups semisweet chocolate chips
1/2 cup butter
1 1/2 cups flour
1/2 tsp. baking soda
1/8 tsp. salt
3 eggs
1/2 cup sugar
2 tsp. vanilla
2 cups Guittard Green Mint Chips (the recipe is yummy with the mint chips, but if you make them with semisweet or milk chips you'll be eating crazy-good double chocolate chip cookies!)

Preheat oven to 350. In double boiler, melt 1 bag semisweet chips and butter. Set aside to cool. In a large bowl beat eggs, sugar and vanilla until light. Blend in melted chocolate and then dry ingredients. Stir in Mint chips and chill for 20 minutes. Bake 8-10 minutes; cookies will be soft in centers, but will harden as they cool. ENJOY!

Wonton Salad

2008-01-22T20:28:00.000-08:00

Our playgroup started a new "dinner recipe" lunch once a month and I LOVED this salad that Nichole brought.
Instead of frying the wontons she puts them on a baking sheet that has been sprayed with Pam. Put them in a single layer and spray the tops with Pam. Brown the in an oven at 400.

1 pkg. wontons, slightly browned
2 cups cooked diced chicken
1 small head of lettuce (or 2 pkgs of ready to eat)
4 small green onions
1/4 c. toasted sesame seeds
1/4 c. or less parsley (optional)
A couple handfuls of peanuts or another nut (optional)
1 cup halved red grapes (optional)

Dressing:
1 tsp. salt
1/2 tsp. pepper
2 Tbsp. sugar
3 Tbsp. red wine vinegar
2 Tbsp. vegetable or olive oil
2 Tbsp. sesame seed oil

Mix greens, chicken, sesame seeds, parsley, nuts and grapes. Mix dressing ingredients in a separate container. Add dressings, onions and crushed wontons to the salad just before serving. (Do not mix it all together until the last minute - the wontons will go soggy and the entire salad will taste like an onion)

Cashew Chicken

2007-11-08T18:20:00.000-08:00

I kid you not when I say this is fast & easy! It was one of those days when I didn't think I had anything for dinner. I had everything for this on hand, and everyone loved it. It took longer to make the rice than the chicken! If you have the "Redhawk" cookbook, its on page 118.

2 lbs. boneless, skinless chicken breasts, raw
1/4 c. cornstarch
1/4 c. soy sauce
2 Tbsp. sugar
1/4 tsp. salt
1/4 c. vegetable oil
1 1/2 c. chicken broth
3/4 c. cashews, unsalted

Cube the uncooked chicken. Mix cornstarch, soy sauce, sugar, salt, and chicken broth in a bowl. Heat wok or frying pan over medium high heat. Add oil, add chicken. Saute until tender. Add liquid mixture to chicken. Simmer 2 minutes. Add cashews. Heat. Serve over rice.

Starbucks Pumpkin Scones

2007-10-30T10:40:00.000-07:00

This is a yummy treat for breakfast. I love these, you just have to make sure that you bake them long enough. They are very dense, yet flaky and I could drink about half a gallon of milk while eating one!

2 c. all purpose flour
7 Tbsp. granulated sugar
1 Tbsp. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. ground cloves
1/4 tsp. ground ginger
1/2 c. canned pumpkin
3 Tbsp. half-and-half or heavy cream
1 large egg
6 Tbsp. cold butter

Preheat oven to 425.
Combine flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves, and ginger ina large bowl.
In a separate medium bowl, whisk together pumpkin, half-and-half, and egg.
Cut the butter into cubes and add it to the dry ingredients. Cut it into the flour mixture using either a pastry knife, Kitchenaid, or food processor. When you are done, the texture should resemble cornmeal or coarse sand.
Fold the wet ingredients into the dry ingredients, then form the dough into a ball. Pat out the dough onto a lightly floured surface, and form it into a 1" thick rectangle that is about 9"long and 3"wide. Use a large knife or pizza cutter to slice the dough twice through the width, making three equal portions. Cut those 3 slices diagonally so that you have 6 triangular slices of dough.
Bake for 14-16 minutes on a baking sheet that has been lightly oiled or lined with parchment paper. Scones should begin to turn light brown.

Plain Glaze
1 c. plus 1 Tbsp. powdered sugar
2 Tbsp. whole milk

Spiced Icing
1 c. plus 3 Tbsp. powdered sugar
2 Tbsp. whole milk
1/4 tsp. cinnamon
1/8 tsp. nutmeg
pinch of ground ginger
pinch of ground cloves

While scones cool, prepare plain glaze by combining ingredients in a medium bowl with an electric mixer on medium speed. Mix until smooth.
When scones are cool, use a brush to paint a coating of the glaze over the top and sides of each scone. I like to go over it several times to make sure I didn't miss any spots!
As that white glaze firms up, prepare the spiced icing by combining the ingredients in another small bowl with an electric mixer on medium speed. Drizzle this thicker icing over each scone and allow the icing to dry before serving.

Enjoy!

Mom's chocolate bundt cake

2007-10-30T10:36:00.000-07:00

I got this recipe from my mom, and I love it! It is so simple, yet moist & delicious.

1 pkg. chocolate cake mix (I like to use one with pudding in the mix)
Chocolate chips
1/2 c. water
1/4 c. vegetable oil
4 eggs
1 c. sour cream

Mix together & pour into a greased & floured bundt pan. Bake at 350 for 50-55 minutes. Let cool for 10 minutes, invert and glaze.

I like to glaze them with ganache.

Ganache
equal parts by weight chocolate & heavy cream. Heat the heavy cream to a boil and pour over the chocolate. Stir with a whisk until combined, smooth & shiny.

Baked Ziti

2007-10-29T22:07:00.000-07:00

My MIL Susan made this and it is delicious!

1# dry ziti pasta
1 onion, chopped
1# lean ground beef
2 (26 oz) jars spaghetti sauce
6 oz. provolone cheese, sliced
6 oz. mozzarella cheese, shredded
1 1/2 c. sour cream
2 Tbsp. grated parmesan cheese

Bring large pot of lightly salted water to a boil. Add ziti pasta and cook until al dente, about 8 minutes, drain
In a large skillet, saute the onion and ground beef over medium heat. Add spaghetti sauce & simmer 15 minutes.
Preheat oven to 350. Butter a 9"x13" baking dish (Susan uses a dish with very high sides). Layer as follows: 1/2 of ziti, provolone, sour cream, 1/2 sauce mixture, remaining ziti, mozzarella, and remaining sauce mixture. Top with grated parmesan cheese.
Bake for 30 minutes, covered, in the preheated oven, or until cheeses are melted.

Thaifoon Chopstix Chicken Salad

2007-10-29T21:54:00.000-07:00

**Warning: You are supposed to refrigerate this dressing overnight!

Salad
3 c. mixed greens
1/2 head iceberg lettuce, cored & shredded
2 boneless skinless chicken breasts, seasoned & roasted, cut into strips
1 c. chow mein noodles
1 Tbsp. coarsely chopped fresh cilantro
1/4 c. red bell pepper strips
1/2 c. celery, sliced into 1/8" x 1 1/2" strips
1/2 c. sugar snap peas or snow peas, cut into 1" pieces
1/2 c. ginger-soy dressing

Combine greens, half of the chicken breast strips, half of the chow mein noodles, and all of the cilantro, bell peppers, celery and snap peas. Ladle 2/3 of the dressing over the salad ingredients and toss evenly to coat.

Place the remaining chicken breast strips and chow mein noodles on top. Drizzle with remaining dressing. Makes 2 large dinner size servings.

Ginger-Soy Dressing
1 1/4 c. white wine vinegar
1 1/2 c. sugar
2 Tbsp. kosher salt
2 tsp. black pepper
1 Tbsp. salad oil
1 Tbsp. minced fresh ginger
1 tsp. sesame oil
2 Tbsp. soy sauce

Combine ingredients in a bowl and stir until the sugar dissolves. Cover the bowl and refrigerate overnight before using. Makes 2 cups.

Won Tons & Sweet & Sour Sauce

2007-10-29T21:47:00.000-07:00

These were so good and the kids loved them as well!

Won Tons:
1 lb. ground beef
4 green onion, including stems, chopped fine
1 c. fine seasoned bread crumbs
1 egg
1 tsp. ground ginger
2 Tbsp. soy sauce
Salt, garlic salt, and pepper to taste
A little water (if it is too dry to mix)
1 pkg. won ton wrappers

Thoroughly mix all ingredients except for the won ton wrappers. Make small meatballs out of the mixture (about 1" balls). Place in won ton wrappers and wrap according to package directions. Cook in hot oil for 2-3 minutes, until lightly browned, but do not overcook. Drain on paper towels.

Sweet & Sour Sauce:
3/4 c. ketchup
1/2 c. sugar
1/3 c. seasoned rice vinegar
1/4 c. pineapple juice
1 Tbsp. soy sauce
1 Tbsp. cornstarch

Combine sugar and cornstarch. Add to ketchup, vinegar, soy sauce, and pineapple juice. Stir together in small saucepan over medium heat until thick and bubbly.

Serve with fried rice.

Susan's Rice Pilaf

2007-10-29T21:42:00.001-07:00

1 c. rice
1/4 c. butter
1/2 onion - diced
1 clove garlic - minced
1 can chicken broth
Salt & pepper to taste

Melt butter in a saute pan. Saute rice, onion and garlic. Add broth, salt & pepper. Bring to a boil, cover & simmer for 20 minutes. Makes 2 cups rice.

Shaggy Chicken

2007-10-29T21:39:00.000-07:00

1 c. parmesan cheese
1 c. corn flakes
1 pkg. ranch dressing mix
1 cube of butter, melted
Boneless skinless chicken breasts or tenders

Mix together the cheese, corn flakes, and dressing mix. Cut the chicken into 2-3" pieces. Roll in butter, then in flake mixture. Place in a 9"x13" baking pan. Bake at 350 for 30-40 minutes.

I like to serve it with rice pilaf, green beans and rolls. So easy!

Greenhalgh Girls Navajo Tacos

2007-10-29T21:25:00.000-07:00

I have been serving these about once a week lately. LOVE THEM!

4 c. Flour
2 tsp. Salt
2 1/4 tsp. Yeast (1 pkg)
1 Tbsp. Sugar
4 Tbsp. Oil or butter
2 c. warm Water

Dissolve the sugar in the warm water and add yeast. Let rest until bubbly. Mix flour, salt and oil in the Kitchenaid, add yeast mixture. Knead with dough hook. Put in a greased bowl, cover and let rise an hour.
Fry flattened out pieces in hot oil. Serve with refried beans, cheese, sour cream, tomato, avocado, olives & salsa (El Pato is delicious as well!).

Yummy!

Brandi's Taco Salad - aka "floor cleaner salad"

2007-10-29T21:20:00.000-07:00

I thought you might want this one, if you don't have it. Just remember to make sure none of your guests drink any floor cleaner prior to eating this! Because then it doesn't taste so good.

DRESSING:
1 bunch of cilantro
3/4 c. salsa
1 c. mayonnaise
1 1/2 tsp. garlic
juice of 1/2 a lime
salt & pepper to taste

Put all the ingredients in a blender or food processor in the order listed.

Serve on a fried flour tortilla with refried beans, cheese, lettuce (I like romaine and spring mix combined), tomatoes, black olives, grilled chicken and sour cream.

My favorite!

Dayna's Chicken Enchiladas

2007-10-29T21:14:00.000-07:00

FILLING:
3 c. cooked diced chicken
1 1/4 c. sour cream
1/8 tsp. salt & pepper
2 green onions, diced
1/2 c. monterey jack cheese, grated
1/2 can chicken broth
12 small flour tortillas

SAUCE:
4 oz. can of green chilis, diced
1 can cream of chicken soup
1/2 can chicken broth

1 cup of Monterey Jack cheese
1 cup of Cheddar Cheese

Mix the ingredients together for the filling. Spoon into tortillas and fill a 9"x13" pan.
Mix the ingredients together for the sauce. Pour over tortillas. Top with cheese.
Bake at 400 for about 20 minutes.

Delicious!

Recipe Blog

2007-10-15T14:05:00.000-07:00

Of course, this isn't just for desserts, although they are my favorite! You can type in a recipe, or paste a link to one you found somewhere on the web.

Yesterday I made a new recipe for dinner out of the "Redhawk" cookbook. It's on page 45, "Farmer's Potato Onion and Cheese Soup". It was really good. Although you puree the soup, and it started to look like really watery mashed potatoes. I might have put too many potatoes in. I ended up adding quite a bit of milk to get it to the consistency I wanted. I made it with some "Outback" bread and it was a yummy dinner.

Dawn