Baking Like Betty

Allergy Free Healthy Living Blog

2012-01-04T11:23:00.001-08:00

Just found out about another great food allergy blog. There are recipes, and more! All things food allergy related. Check out this great resource: http://www.allergyfreehealthyliving.blogspot.com/!!

Momma Breeleoni's Cooking Allergy-Free

2012-01-03T15:38:00.000-08:00

Just found out about a great allergy-friendly cooking and baking blog that I'd like to share: http://mommabreeleoni.blogspot.com/. For those in the food allergy world, you will truly love this ... tried-and-true recipes from a mom that cooks for her child with multiple food allergies.

2-Ingredient Chocolate Pumpkin Muffins!

2011-11-19T16:36:00.000-08:00

*Picture from Hungry Girl*

I love this simple 2-ingredient recipe! If you have food allergies it is: milk, egg, soy, peanut, tree nut, fish and shellfish friendly... depending on what brand of cake mix you use. It's also super healthy alternative to a traditional cupcake or muffin. Not to mention SO easy to whip up in a hot second! Hungry Girl says its only about 180 calories per muffin WITH 2g of fiber and 2g of protien (thank you pumpkin!!)... making it a better option by far! Enjoy...

Chocolate Pumpkin Muffins

1 box chocolate or devils food cake mix
1 15oz can solid pumpkin

Mix pumpkin into cake mix, until well combined. Mixture should be thick. Bake at 400 for 20 minutes in lined or very well greased muffin tins. Makes 12 traditional sized muffins or 36 mini muffins. Kids love them too, and it's a great way to sneak pumpkin into their diet!

Crunchy Cupcakes

2011-10-01T17:58:00.000-07:00

*Picture from Cake Central*

Crunchy Cupcakes

3 T. Butter or Butter Substitute Such as Soy-Free Earth Balance Spread

1 10oz. package or about 40 Jumbo Marshmallows, or 4 c. mini-mallows

2 tsp. Vanilla

6 c. Rice Cereal, such as Rice Krispies

Homemade or Canned Frosting, such as Cherrybrook Kitchen

Allergy-Friendly Sprinkles or Other Decorations (optional)

Line muffin tin with paper or foil bake liners, or place 12 silicone cupcake molds on baking sheet. Set aside. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat. Stir in vanilla. Add rice cereal. Stir until well coated. Evenly divide warm mixture into prepared cupcake molds. Easiest done by dividing into four equal chunks, then divide each of those four into 3 chunks...giving you 12. Using buttered hands, gently press into molds, leaving tops slightly rounded. Place in fridge for about 15-20 minutes to set. Remove from muffin tins. Decorate tops with frosting, sprinkles and/or candies. Serve immediately or store uncovered in refrigerator for up to 12 hours. If kept refrigerated, remove from fridge about one hour before serving.

AFAA's Food-Allergy Friendly Cookbook

2011-09-27T21:00:00.000-07:00

From the AFAA website, please let those with food allergies know about this! We hope to put to print in the beginning of 2012!:

Arizona Food Allergy Alliance knows that one of the greatest difficulties in living life with a food allergy or food intolerance, is finding great recipes! How do you bake a cookie with none of the traditional fundamental ingredients such as butter, eggs, flour and more?!?! You can, and many of our members have some amazing tried and true recipes. If you have some tried and true recipes that are allergy-friendly, that you'd like to share, please complete the form below.

Check back frequently for more information regarding purchase of the cookbook. All profits from this book will go toward funding AFAA, which is a FREE support group for the food allergy community. The funds will help pay for this website and events that are hosted by AFAA such as our Halloween Trunk-or-Treat and more! The current tentative deadline is December 31, 2011, to submit your recipes. We'd like to make this complete cookbook available at the beginning of 2012.

If you have a recipe that is from a cookbook or website, you may publish this recipe. You may also print brand names. Here are the guidelines approved through Morris Cookbooks and in compliance with http://www.copyright.gov/. From the Morris website: "You may use brand names (Jell-O®, Hershey's®, Nestle®, etc.) in your ingredients list. Do not submit any recipe titles that are trademarked. See next question for more details on trademarks. Yes, you may submit recipes from various sources. The exceptions are trademarked names which cannot be used, such as Killer Brownies®, Runza®, Derby Pie®, and Neiman Marcus® Cookies. If you use these, we will change the recipe title to an acceptable variation. You may be infringing on a copyright if you use complete works, such as all the recipes from one cookbook."

TO SUBMIT ONE OR MORE OF YOUR RECIPES, PLEASE:
1- CLICK HERE TO BE DIRECTED TO OUR TYPENSAVE RECIPE COMPILATION CENTER VIA MORRIS PRESS COOKBOOKS.
2- Click on "login" to enter your recipe
3- Enter your name as you wish it to be printed with your recipe i.e. "Lisa Horne" or "Lisa H."
4- You will use the GROUP LOG-IN azfoodallergy
5- You will use group PASSWORD red24.
6- Once "in" you will follow instructions for entering your recipe(s) in the typensave form.

If you have questions email info@arizonafoodallergy.org.

Pumpkin Cookies

2011-07-13T09:33:00.000-07:00

So I made Cinnamon Molasses Muffins yesterday, and of course there were plenty for my kiddo's this morning. However, my dear sweet little boy says, "Mommy I want BIG tootie (cookie)". He has a life-threatening food allergy to peanuts so there are a lot of things he just can't have because it's made in a facility that also processes peanuts, or may contain peanuts, or has tree nuts in it (he has to avoid tree nuts too). Then he's just a picky eater on top of that. I have tried the "you eat this or it will be waiting for you later, this is what we are having ... you will eat it or go hungry"-type of approach. There are some kids, contrary to popular belief...that will go hungry as opposed to eat something they don't like. I also think kids with food allergies taste things a little different than we do. So long story short...I caved and compromised...Pumpkin Cookies! Basically like a muffin anyways! Plus with the pumpkin it's semi-healthy!

*Picture from Honey & Butter...Recipe also adapted from Honey & Butter*

Pumpkin Cookies

1 1/2 C all-purpose flour
1 T cinnamon
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 tsp allspice
1/4 tsp nutmeg
1/2 C sugar
1/2 C light brown sugar
1/2 C vegetable oil (we use grape seed oil instead)
1 1/2 C chilled canned pumpkin (stick your can in the freezer while oven is pre-heating and mixing dry ingredients...about 20 minutes will do)
1 egg (or egg replacer such as Ener-G)
1/2 tsp vanilla

In large bowl whisk together first 9 ingredients (dry ingredients). Add oil, pumpkin, egg and vanilla and mix thoroughly. Use a small cookie scoop or large spoon to drop rounded heaps onto a greased cookie sheet, or parchment lined cookie sheet. Bake for 10 to 12 minutes at 350 (375 if in high altitude), or until the tops are just starting to "crackle", and a toothpick can come out of the center of a cookie clean. Let cool, and enjoy!

Cinnamon Molasses Muffins

2011-07-12T17:30:00.000-07:00

Love this recipe we found on FAAN's recipe site. www.foodallergy.org. Hope you enjoy it too! Super easy and kids love it! So if you have a picky eater...give everyone a break and make these yummy treats...no fighting..they'll eat it and you can relax!

Cinnamon Molasses Muffins

1 1/2 cup flour
1/2 tsp. baking soda
1 1/2 tsp. baking powder
1 1/4 tsp. ground cinnamon, divided
1/2 tsp. salt
1/4 cup oil
1/2 cup dark molasses
1 cup applesauce
1 T. sugar

Directions

Grease muffin tins or line with paper liners. Combine all dry ingredients EXCEPT 1 T. sugar and 1/2 tsp cinnamon, mix well. In seperate bowl combine wet ingredients and mix well. Add wet ingredients to dry, and mix well. Fill prepared muffin cups 2/3 full. Combine 1 T. sugar and 1/2 tsp cinnamon and sprinkle over tops just before baking. Bake approximately 20 minutes at 375, or until toothpick inserted in center comes out clean. Enjoy!
Note: Save any extra's in the freezer, and when ready set on the counter to thaw and enjoy!

Honey Dijon Balsamic Vinegarette

2011-07-12T11:47:00.000-07:00

This is an awesome recipe! You can play around with it and make your own. SO QUICK AND EASY!!! And SO much better than store bought! For the honey and mustard try switching out with other things like real maple syrup, or your favorite jam like blackberry! For the lemon juice you can replace with another acidic element such as more vinegar. Enjoy!

Honey Dijon Balsamic Vinegarette

1 C EVOO
2 T Lemon Juice (one large lemon), if using lemon and not juice from bottle...gently roll the lemon against the cutting board with your palm to loosen the juices and flesh. Then cut in half. Then squeeze into cupped hand letting juice fall into bowl, and catching seeds and flesh.
2 T Balsamic Vinegarette
2 T Honey
2 T Grey Poupon Dijon Mustard
Pinch Kosher salt
Pinch pepper

Whisk everything together well till salt and honey dissolved and chill for about an hour before serving.

Vegan Chocolate Chip Cookies...Free of all top 8 allergens!

2011-07-12T11:27:00.000-07:00

We ordered this AMAZING book a few weeks ago and finally cracked it up and made some of the YUMMY chocolate chip cookies you see on the cover. Bottom right of the platter. We were able to order all of our ingredients from Amazon. That makes it much easier since some of the ingredients are "rare". Will save you lots of trips to your many different health food stores and allergen freindly places. They are a close second to the "real" thing! My husband is intolerant to the top 8 plus more, and my son is ana to peanuts. So this was a special treat that we ALL could enjoy!

Cybele Pascal's Chocolate Chip Cookies

*If you are high altitude...try only baking 7 minutes at 385...oven temp may vary*

3/4 C Dairy Free, Soy-Free Vegetable Shortening (we use Spectrum)
1/2 C PLUS 1 T sugar
1/2 C PLUS 1 T firmly packed light brown sugar
2 1/4 tsp pure vanilla extract
2 1/4 Ener-G egg replacer mixed with 3 T rice milk
1 1/2 C PLUS 3 T Basic Gluten Free Flour Mix (see below)
3/4 tsp xanthan gum
1 1/8 tsp baking soda
1/2 tsp salt
1 C PLUS 2 T Dairy Free, Soy Free chocolate chips (we use Enjoy Life Brand)

Preheat oven to 350. Line 3 baking sheets with parchment. In bowl cream shortening and sugars about 2 minutes or till fluffy. Add vanilla & egg replacer and mix for about 30 seconds. In seperate bowl mix next 4 ingredients. Finally, fold in chocolate chips. Scoop out cookie dough placing 8 on a cookie sheet. 3 rows, outer rows with 3, and middle row with 2. Ever so slightly gently press down on the cookies with the palm of your hand. Bake 11 minutes or until lightly golden around edges. Let cool for 10 minutes on baking sheet before transferring to rack to let them "gel" together and avoid breaking.

Basic Gluten Free Flour Mix
4 C Superfine Brown Rice Flour (we use Bob's Red Mill)
1 1/3 C potato starch (NOT potato flour)
2/3 C Tapioca flour aka tapioca starch

Fill measuring cups by spooning in flour and/or starch and then leveling off with a knife. This will help you get the precise measurement. Combine all ingredients in gallon size ziplock bag. Seal. Shake and mix. Keep in fridge to have on hand for recipes.

Peruvian-Style Roasted Chicken

2011-06-20T12:42:00.000-07:00

Peruvian-Style Roasted Chicken

*From Whole Foods recipes*

This was a hit! My son has a life-threatening food allergy to peanuts, and my husband is intolerant to essentially the top 8 plus some. So this dish is gluten-free, wheat free, peanut and tree nut free, fish and shellfish free, milk free, egg free, and depending on the brands of seasoning you get... soy free! So all top 8 allergen-free! Plus, the house smells SO yummmy from the mix of spices. Everyone loved it, and came back for more! If serving to kid's we just baked as normal, and then scraped off the seasoning before cutting the kid's chicken...wasn't too spicy! We served with the post below ... Quinoa Tabouleh. Enjoy :o)

Ingredients

1 1/2 teaspoons expeller-pressed canola oil, plus more for oiling the pan
1 1/2 tablespoons sweet paprika
1 tablespoon ground cumin
1 1/2 teaspoons fine sea salt
1 1/4 teaspoons ground black pepper
5 cloves garlic, finely chopped
2 1/2 tablespoons white wine vinegar
2 large sweet onions, peeled and thickly sliced
1 chicken, cut into 10 serving pieces*
2 red or yellow bell peppers, cored, seeded and cut into chunks
1 lemon, sliced

Method

Preheat oven to 425°F. Oil a large roasting pan and set aside. In a small bowl, combine paprika, cumin, salt, pepper, garlic, vinegar and oil to make a paste. Place onions in a large bowl and toss with 2 tablespoons of the paste. Rub chicken pieces with remaining paste and place in prepared pan, then cover with onions, peppers and lemon. Roast, basting occasionally with pan juices, until chicken is cooked through and vegetables are very tender, about 45 minutes. Remove from oven and let rest 5 minutes before serving.

* Note: If the chicken has been precut into eight pieces, simply cut each breast in half through the rib cage to ensure even cooking. Or, you can ask your butcher to cut a whole chicken into 10 pieces with breasts deboned.

Nutrition

Per serving: 470 calories (290 from fat), 32g total fat, 9g saturated fat, 140mg cholesterol, 730mg sodium, 9g total carbohydrate (3g dietary fiber, 4g sugar), 34g protein

Quinoa Tabouleh

2011-06-20T12:37:00.000-07:00

Quinoa Tabouleh

This dish is gluten-free and vegan. Enjoy!!

*From Whole Foods recipes*

Ingredients

1 cup quinoa, cooked according to package directions ( Learn to Cook: Quinoa)
1 cup finely chopped flat-leaf parsley
5 green onions, finely chopped
2 cups small grape tomatoes, halved
1 cucumber, peeled and seeded, thinly sliced
Juice of 1 to 2 lemons, more to taste
1/3 cup extra virgin olive oil
Sea salt, pepper and crushed red pepper to taste

Method

Combine all ingredients together in a large serving bowl. Taste and adjust seasoning with salt, pepper and lemon juice. Serve room temperature or chilled.

Nutrition

Per serving (About 8.5oz/238g-wt.): 340 calories (180 from fat), 20g total fat, 2.5g saturated fat, 7g protein, 38g total carbohydrate (5g dietary fiber, 4g sugar), 0mg cholesterol, 100mg sodium

RHNJ Skinny Italian's Old World Pizza Dough - LOVE, LOVE, LOVE IT!

2011-02-14T15:39:00.000-08:00

My DS is the pickiest eater ever! He wants "fifa" or more commonly known as pizza, every day! Going to Pizza Hut or Little Ceaser's daily, can get pricey. So I make a batch of this once a week, and have enough for him for the week. Love it! Seriously the best pizza crust!!

For the sauce I just use canned tomato sauce, heat on stove over medium heat with italian seasoning. Spread on dough, add mozzarella and any other toppings. And voila! Freezes GREAT!!!

I just pull one out each night before going to bed. Then in morning pull it out of fridge to rise before my son's lunch. Perfect timing.

I HIGHLY recommend buying her book Skinny Italian!!! It has SO many scrumptious recipes I can't wait to try. Plus, tons of tidbits and helpful information on authentic Italian cuisine. I can't wait for her next cookbook to come out... I hear it's sometime this year!

Old World Pizza Dough

1/4 c. EVOO

1 1/4 tsp fast acting yeast

4 - 4 1/2 c bread flour (I use King Arthur)

1 1/2 tsp salt

1 3/4 c cold water

In a heavy stand mixer, combine water, oil and yeast. Add one cup of flour, with salt. Gradually continue mixing and adding flour till the dough cleans the sides is holding onto your mixing paddle. Switch to the kneading hook, and knead on medium for 4-5 minutes. Add a little flour if necessary. Turn dough out onto lightly floured surface and knead slightly by hand.

Cut dough into 6 equal pieces. Place in lightly oiled (EVOO) 9x13 baking dish. Roll the dough in the oil to ensure each ball of dough is covered. Then place plastic cling wrap over baking dish. Place in fridge for 12 hours to 3 days.

After 12 hours you can go to rising step, or freezing.

Freeze, in seperate individual freezer bags up to 3 months. When ready to use, thaw in fridge for 12 hours. Then proceed to next step.

Remove dough from fridge when ready to use. I like to cover mine in a bowl with a plastic cling wrap on top, followed by a couple kitchen towels to help bring a little warmth, and hopefully speed up the rising process. Let rise till double. Punch down. Let rest about 20 minutes. At this point I turn my oven onto 475 because it takes my oven about that long to preheat.

Now go ahead and top your pizza as you wish, and bake for 8-11 minutes.

Enjoy!

Pumpkin Dip

2010-11-01T11:52:00.000-07:00

*Pic from Family Oven Recipes*

Pumpkin Dip

8 oz cream cheese, softened (Philadelphia Kraft, some generics processed in facility ...peanuts)
2 C powdered sugar
1 C pumpkin
1/2 C sour cream
1 tsp cinnamon
1 tsp pumpkin pie spice
1/4 tsp ground ginger

Mix cream cheese and powdered sugar till well blended and smooth. Add other ingredients until well blended. Serve chilled with ginger snaps, graham crackers, apples, or pears. *I add about 1/4 dto 1/3 cup extra powdered sugar for a thicker consistancy.

2010-10-12T19:47:00.000-07:00

I have searched high and low for a granola bar recipe since we found out my son has a peanut allergy. You just can't find granola bars not made in a peanut/tree nut facility or containing nuts/peanuts. I have made several recipes and just not impressed at all. I found this recipe in a summertime "Back to School" issue of Taste of Home, and been hanging on to it. Then today I received an email request from Phoenix Allergy Network for a granola bar recipe...so here you go! Tried it out today and YUMMY!

*pic from Taste of Home*

The mini chips are hard to come by peanut/tree nut free...I have found them Kroger brand at Fry's. If you can't find them, get regular Hershey's (usually a safe brand), or even a candy bar and chop it up! Just read every label every time!

Chewy Granola Bar

Ingredients

6 cups quick-cooking oats

3 ounces mixed dried fruit (Craisins are peanut/tree nut free)

1 cup packed brown sugar

1 cup butter, melted

1 cup corn syrup (Karo brand is peanut/tree nut free)

1/2 cup miniature chocolate chips (Kroger brand are peanut/tree nut free - Fry's)

1/2 cup flaked coconut (FDA considers tree nut, sub your favorite cereal i.e. rice krispies)

Directions

In a large bowl, combine the first seven ingredients. Spread into a greased 15-in. x 10-in. x 1-in. baking pan (I used a cookie sheet with sides). Bake at 350° for 20-25 minutes or until edges are golden brown. Let cool in pan for about 10 minutes. Score with a spatula to make it easier to cut. After cooled completely, store in an airtight container or wrap bars individually in foil or waxed paper; twist end.

*Use a knife to cut into squares or cookie cutters to cut into shapes.

Yield: about 3 dozen.

Nutrition Facts: 1 serving (1 each) equals 169 calories, 7 g fat (4 g saturated fat), 14 mg cholesterol, 69 mg sodium, 25 g carbohydrate, 2 g fiber, 2 g protein.

Rice Cooker OR Oven Baked Spanish Rice

2010-08-23T10:49:00.000-07:00

The other recipe from the funeral this weekend... (see post below for refried beans). I used my rice cooker and it was fantastic! Came out wonderful, and was also able to keep warm before serving. You can also bake in the oven. This is basically one recipe tripled, so if baking in oven...cut down to 1/3 and bake in one 9x13 dish.

PS Why is it called Spanish Rice when I always have it with Mexican dishes?? Mexican rice...hmmm???

*pic from ktasuperstores*

Spanish Rice

3 C rice

4 1/2 C chicken broth or water

1 small can tomato paste

6 T dried onion (cannery), or 3/4 C yellow onion, diced

3 cloves garlic, minced

1 can diced chili's (4oz)

2 can diced tomatoes (14 oz each)

3 tsp oregano

1 1/2 tsp cumin

salt/pepper to taste

Mix rice, onion, garlic, chili's, oregano, and cumin. Add broth, tomato paste, tomatoes and a pinch of salt/pepper...mix well. Close lid and set rice cooker to cook. Takes about 45 minutes. If baking... Divide recipe into 1/3 and bake in a 9x13 dish (the above recipe is enough for 3 9x13 dishes). Bake at 350 for one hour.

Slow Cooker or Oven Baked Refried Beans

2010-08-23T10:40:00.000-07:00

Our ward had a wonderful man pass away recently. He was an older man, who lived a long, wonderful, full life! He was celebrated by his family, friends and ward members this last Saturday. I was asked to bring some food for the luncheon after the services. I chose to bring rice and beans. I didn't have much time that day, and so found a way to both save on time & keep my food warm for those eating it! So if you are ever looking for a slow cooker recipe (that way you can take in slow cooker to keep warm till served) this is great!

*pic from closetcooking*

Refried Beans
2 large (40 oz) cans of refried beans
1 small (14 oz) can of diced tomatoes
1 small (4 oz) can of diced chili's (if you want it really spice - jalapeno's)
1/4 C. dried onions (cannery) OR 1 med. yellow onion, diced
1/2 C. shredded mexican blend cheese

Stir ingredients together in crockpot. Cook on low for an hour. Top with shredded mexican blend cheese. Keep on warm till served. Use as a side dish or as a dip. If you bake in the oven...Bake at 350 for 30 minutes. Mix first four ingredients well. Top with cheese and bake till cheese is melted. This can also be cooked on stovetop, cheese added on individual plates.

SunButter Muddy Buddys!!

2010-08-16T10:13:00.000-07:00

One of our favorite treats BEFORE our son was diagnosed with anaphylactic peanut allergy was MUDDY BUDDYS! So yum! Well we are trying all sorts of new stuff with SunButter. Now of course it doesn't taste exactly like those made with PB, but sunflower has a yummy taste and while different is still so delish! Plus we can enjoy a family favorite with a twist so that it is SAFE and our toddler can gobble it up as well! Great for campouts or just for an on-hand treat! Enjoy!! (You can buy SunButter at most healthfood stores i.e. Whole Foods, Sprouts, Trader Joes) OR buy online http://www.sunbutter.com/

SUNBUTTER is a National sponsor of The Walk for Food Allergy - Moving Toward a Cure!

*pic from foodlibrary blog*

SunButter Muddy Buddys

9 cups Rice Chex, Corn hex or Choolate Chex (or combination)
1 cup semisweet chocolate chips
1/2 cup peanut butter SUBSTITUTE SUNBUTTER
1/4 cup butter or margarine
1 teaspoon vanilla
1 1/2 cups powdered sugar

Cooking Gluten Free?
Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

1. Into large bowl, measure cereal; set aside.

2. In 1-quart microwavable bowl, microwave chocolate chips, peanut butter OR SUNBUTTER and butter uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag.

3. Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator.

Strawberry Scones!

2010-08-06T20:58:00.000-07:00

Nothing funny or whitty to say but these are scrumptous (crying baby in background!). Never wanted to try a scone because they alwasy looked like paper weights...then a sister in my ward had me over for lunch the other day and served the yummiest scone ever and I couldn't wait for the recipe so I looked up this one of Ina Gartens! Yummo!

*Picture from Delishhh*

Strawberry Scones

4 C flour plus 1 T for strawberries

2 T sugar plus some for sprinkling

2 T baking powder

2 tsp salt

3/4 lb butter, cold and diced

4 extra large eggs, lightly beaten

1 C heavy cream

3/4 C small diced strawberries

1 egg beaten with 2 T water or milk, for egg wash

Mix flour, sugar, baking powder and salt. Add butter and mix till pea sized butter chunks, don't over mix. Add eggs and heavy cream and mix till just blended. Fold in berries. Roll out on lightly floured surface till 3/4" thick. Cut into 4" rectangles, then in half diagonal for triangles. Should have 14-16 large scones. Brush on egg wash, and sprinkle with sugar. Bake at 400 for 20-25 minutes or until lightly golden on top and baked through.

Hashbrowns!

2010-07-25T17:19:00.000-07:00

These hashbrowns and simple and sooooooooooooo yummy! I love mine with salsa, but these are so yummy just plain. My mother-in-law taught me a little secret...and it really is key!

Hashbrowns

2-3 russett potatoes, peeled and grated
***SECRET*** Rinse grated potatoes, place in a kitchen towel folding up the sides and then ring out all the "juices".
2-3 T olive oil drizzled on a griddle
Spread grated potatoes evenly on griddle (if you have a small griddle only do small portions at a time for a light layer)
Sprinkle salt and pepper to taste.
Let cook on medium high for several minutes until browned and "sticking" together. Cut into sections, flip.

That's it soooo easy! She learned this trick from Cooks Illustrated. It is wonderful and works soooo well! Love 'em!!

Meatball Subs!

2010-07-22T09:57:00.000-07:00

I've posted this meatball recipe before. HOWEVER, this time we changed it up a bit by serving on toasted sub rolls & topping with shredded mozzarella and grated parmesan cheese! It was a simple change, but was just so yummo and different! Free free to top how you wish...we opt'd for the "subway" cloned meatball sandwich! To keep it peanut free we used Oroweat steak roll bread, Food Club (generic grocer's brand in the area) shredded Mozzarella & grated parmesan. The actual meatball recipe is from a sister in our old ward.

*Pic is from Taste of Home*

Meatball Subs

1/4 C bread crumbs

1 med. onion, finely chopped

2 eggs

2 T. milk

2 tsp. dry mustard, divided

1/4 tsp. black pepper

1 lb. hamburger

3/4 C. brown sugar

1/2 C. ketchup

2 T. vinegar

4 Sub rolls

1 C shredded mozzarella

1/2 C parmesan, grated

Preheat oven to 350. Mix bread crumbs, onion, eggs, milk and 1 teaspoon of dry mustard. Add meat and mix well. Divide meat into 12 portions, form into meatballs and place in 9x13 baking dish. Mix together brown sugar, ketchup, vinegar and remaining teaspoon of dry mustard. Stir until sugar is dissolved and pour over meatballs. Bake for 35 minutes. Heat up your grill & when meatballs are hot out of the oven (they'll need a few minutes to cool down just a bit), pop your rolls opened up with flat insides on grill for a minute or two. Place a few meatballs onto your roll, top with cheese's and enjoy!

** In the original recipe it calls for 2 slices of bread run through a food processor to make the bread crumbs. Feel free to do that instead.

Pumpkin Chip Muffins!

2010-07-18T17:27:00.000-07:00

I got a little too eager for fall! My favorite time of year... fall & winter! The best weather, holidays, and food! What more could you ask for?!!? So my toddler is the pickiest eater ever! I found this little Taste of Home mini magazine for fall, and this precious little gem of a treat in there. Seriously so quick and easy! About 10 minutes prep & 15 in oven. Yummmmo!

PUMPKIN CHIP MUFFINS

4 eggs
2 C sugar
1 15oz can pumpkin
1 1/2 C canola oil
3 C flour
2 tsp baking soda
1 tsp baking powder
1 tsp salt
1 tsp cinnamon
2 C chocolate chips (however, we all agreed this was a bit much and would recommend 1 1/2)

Mix first 4 ingredients. Add next 5 ingredients to wet ingredients. Mix well. Fold in chips. Fill muffin tins about 3/4 full (grease or line muffin tins). Bake 400 for about 15-18 minutes.

S'more's Chocolate Chip Cookies!

2010-07-07T09:07:00.000-07:00

rry I have been MIA and not posted much lately! A new baby & a toddler really take some time to get a handle on! Well these cookies are so yummy and a great twist on the traditional chocolate chip cookie. I thought they would also be super fun for summer in lieu of roasting mallows by the camp fire. I found a recipe for it on Picky Palate, but her chocolate chip cookie itself used way too much flour and made for a dry cookie. So I just used the topping idea she created with the Smore's and stuck with our all time go to chocolate chip cookie recipe... that of the good 'ol folks at Nestle!

Here it is on Baking Like Betty: http://bakinglikebetty.blogspot.com/2008/11/plain-simple-classic-his-favorite.html

*pic from mrs harding cooks*

Smore's Chocolate Chip Cookies

Your favorite Chocolate Chip Cookie Recipe

(I love the Nestle Chocolate Chip Cookie recipe on the back of their chocolate chip bag) Link here for recipe on previous BLB post:

http://bakinglikebetty.blogspot.com/2008/11/plain-simple-classic-his-favorite.html

Then you will use about 2-3 full graham crackers, broken into pieces (I broke each of the 4 rectangles into 4 peices, then each of the 16 pieces into 2...those 2 pieces went on each cookie...about 1cmx1cm??)

About 24 mini-mallows

About 2-3 Hershey's Chocolate Bar's, broken into pieces (I broke each little "Hershey's" square in 1/2 and used 1/2 on each cookie).

Preheat oven to 350 or as cookie recipe calls for. Mix cookie dough. Scoop cookie dough onto parchment lined cookie sheets. Gently press down on each dough ball. Place a couple graham pieces, a mini-mallow, and a chocolate bar piece on top of each flattened cookie. Bake about 7-9 minutes. You will know your cookies are done when there is a slight golden color on bottom of cookie and marshmallow looks "puffed" up and a little "browned" from the heat of the oven. Let cool about 5 minutes. Enjoy!

*To make these "peanut" or even "nut" allergy friendly... I used Safeway's brand chocolate chips, Kraft mini-mallows, and Hershey's Chocolate Bars...be sure to read your labels though because sometimes I find some Hershey's Bar's that are processed in a facility with almonds*

Aunt Betty Jean's Rolls

2010-05-06T13:22:00.000-07:00

Sooooo.... I have tried handfuls of roll recipes thinking it was the recipe and not me - that they just didn't turn out quite right. My rolls were constantly heavy. I would get crazy scientific on these recipes and measure the temperature of the water to a "t", proof the yeast EVERYTIME, Kneaded to perfection, etc. I was making sure there was no reason it should fail. I asked people for their tips and tricks, and just couldn't figure out what I was doing wrong.

Well I FINALLY figured it out. I was adding too much flour!!!! Most recipes you DO NOT need to add the amount of flour called for!!!!! You should only add enough flour so that dough is still soft and slightly sticky, but if you put some shortening on your hands you can handle it. This will make for a light fluffy roll! The more you do it, the more you will start to know just what that texture is. It will feel almost like you can't handle it, but really if you have shortening on your hands you SHOULD be able to. Hope that helps someone out!!

This recipe comes from my husband, Dear Sweet Mr. H's Grandmother! I am pretty sure Betty Jean is the Aunt Betty I know...but it could be another Aunt Betty...Betty Jean... We'll have to find out! Regardless, these are huge, yummy and WONDERFUL!

Aunt Betty Jean's Rolls

3/4 c scalded milk
1/4 c sugar
1/4 butter
1 tsp salt

Mix well; then add
1 egg
1 pkg yeast dissolved in 1/4 c warm water

Mix well; then add
1 c flour

Mix well; then add
1 more c flour

Knead until smooth and dough handles easily. If necessary add a little more flour. Do not get too stiff. (If using a standing mixer the dough is typically ready when it starts to pull away from sides. I only had to add another 3/4 c at this point...doing so 1/4 c at a time).

Let raise to double size. Punch down; roll into 12" wide circle, cut into 12 piece size; roll into crescent shape (large end to small)

Bake 375 10-12 mintues.

Standby Bran Muffins

2010-05-06T13:13:00.000-07:00

I was looking for a great recipe that was healthy and had a good amount of fiber...for two reasons a-colon cancer has been found in several of my mother's siblings and a diet high in fiber can help you avoid colon cancer, and b-we have a new addition to the family & I'm trying to lose baby weight!! Good amount of fiber and protein are great way to help lose weight (and P90X...love this workout highly recommend it!!!).

There is a similar recipe I found in a cookbook I just picked-up from Costco (Worldwide Ward Cookbook), with recipes from Relief Society women across the globe. The recipe below, however, is from my husbands Grandmother.

I love that you can keep it in the fridge for several weeks. Everytime we run out, I just turn on the oven and pop some more batter in, and out come fresh muffins! They are sweet and moist and my 2-year-old even loves them! Enjoy!!

Standby Bran Muffins

2 C All Bran Cereal (flakes)
2 C boiling water (add to bran cereal)
Let stand.

Cream together:
2 1/2 C sugar
1 C shortening
Add 4 eggs, one at a time, to sugar mixture.

Add:
5 C flour
1 1/2 tsp salt
4 tsp baking soda

Add:
1 qt. buttermilk
Mix and add 4 C All Bran (the original "rod" shaped cereal)
Mix well and stir in bran-water mixture.

Spoon into greased muffin tins, or paper-lined. Bake at 375 for 20 minutes. Store remaining batter in fridge for up to 6 weeks.

Easter Breakfast Rolls

2010-03-21T18:18:00.000-07:00

With Easter right around the corner I thought I'd share this little gem I've found on Mommys Blessings blog. It's super yummy and a cute way to help teach children about our Saviours resurrection! http://www.mommyblessings.com/ is the main site and here is the link to the recipe http://www.mommyblessings.com/2009/04/easter-morning-breakfast-roll.html First you will put a marshmallow in, and then when ready to eat...the roll will be empty just like Christ's tomb! I use the ingredient directions from Sister's Cafe http://sisterscafe.blogspot.com/2009/04/easter-breakfast-rolls.html , but suggest going to MommyBlessings because they have great step-by-step picture instructions!

Easter Breakfast Rolls

*****Picture from Mommy Blessings Blog*****

1 package of marshmallows, large
1 package of frozen roll dough (THAWED). i.e. Rhodes Frozen Rolls
1/4 C butter, melted
6 Tablespoons of Sugar
1 tsp of Cinnamon

The Night Before: mix your cinnamon and sugar together in a small bowl and then put the bowl to the side. Carefully open your package of now thawed dinner rolls and separate them. With your hands flatten each roll out into a small circle. Place a large marshmallow into the center of each circle.
Pinch it closed, carefully making sure the seal is tight.
Then roll it in your hands to make it more of a ball shape and hide the seams.
Place it on a large cookie sheet with sides (or cake pan). While cooking the marshmallow make leak out and you don’t want a gooey mess in the bottom of your oven. Continue until all the dough is used.
Melt your butter in the microwave for around 20 seconds. Then brush the melted butter generously onto each roll.
Then sprinkle the rolls with your sugar/cinnamon mixture. Cover your rolls with a plastic wrap and refrigerate overnight.
Easter Morning. Preheat your oven to 350 degrees. Remove the plastic wrap and place your cookie sheet in the oven. Bake for 15-20 minutes or until the rolls are golden brown.
Remove from oven and let cool for a few minutes. The smell will be so good you won’t want to wait too long before the whole family devours them.

Wheat Sprouts

2010-03-03T08:52:00.000-08:00

This is another item I whipped up for the Sisters to take home from our Sister's Lunch. This is not my picture down below...my sprouts I let go about 4-5 days so there is more green in them. They are SUPER yummy and packed with great nutrients. You are essentially getting the nutrients from the wheat grain AND ALSO from the "plant" that is now forming. Yummmmo! Enjoy!

*****Picture from Edible Aria****

Wheat Sprouts:

½ cup of hard red or white wheat

2 cups of water

Yield- about ¾ cups wheat sprouts

Preperation:

Clean a quart sized glass jar. Put wheat in jar and fill half way with cool water (2 cups). Place a clean new square of women’s nylon over top of jar, secured with a rubber band. Strain out water in the morning. Make sure all water is poured out to avoid fermenting sprouts. Rinse the seeds with fresh cool water morning and night (every 8-12 hours) for 3-4 days. They are best sprouted at room temperature and out of direct sunlight. Sprouts are done 8-12 hours after your final rinse. Spread evenly on a paper towel to dry before storing in fridge. Sprouts will store up to one week in plastic bag or other sealed container.

Uses:

Add to salads, sandwiches, burritos, and tacos, etc.

Nutrition:

Per 1 cup serving. 214 Calories. 1 g fat, 17 mg sodium, 1 g fiber, and 8g protein. Vitamins B, C & E. Calcium & iron.

Wheat Berry Salad with Goat Cheese

2010-03-03T08:46:00.000-08:00

Well once a month my sister-in-laws and mother-in-law and myself get together for a Sister's Lunch. We bring our little children so they can play, and we chit-chat over lunch. We rotate who's hosting, and the hostess also presents a "homemaking" something or other to share. I decided to share a couple ways to use your food storage - in particular - wheat!

So I made wheat berries to put in this absolutely amazing yummy salad. I also made a jar of wheat sprouts for each of them to take home. I will post the sprouts in a seperate posting. Enjoy!!

****Picture is from CookingLight***

Wheat Berries:

1 cup of hard red or white wheat

3 cups of water

½ teaspoon salt

Yield- 2 cups wheat berries

Preperation:

Remove any “stones”, rinse well under cool water. Place in saucepan, adding water and salt. Bring to a boil over high heat. Reduce heat, cover, let simmer about 1 hour stirring occasionally. Drain and rinse in cool water. To serve hot use immediately. Cover and refrigerate up to 2 days or freeze up to 1 month.

*Alternative cooking method: Crockpot- Cook on low 12-18 hours. Oven- Cook overnight at 150 F.

Uses:

Add to salads, soup, chili and oatmeal.

Nutrition:

Per ½ cup- 151 calories, 1 g fat, 0 mg cholesterol, 29 g carbohydrates, 6 g protein, 4 g fiber, 265 mg sodium, 2 mg potassium.

Wheat Berry Salad with Goat Cheese

1 ¼ C wheat berries prepared (use ½ c hard wheat to 1 ½ c water)

1 English cucumber, chopped

4 green onions, thinly sliced

1 pt. grape tomatoes, halved

¾ c crumbled goat cheese (3 oz)

Mixed greens (Spinach, Arugula etc.) – about 10 oz

1 grated lemon rind

3 T fresh lemon juice

1 tsp kosher salt

½ tsp fresh ground black pepper

½ tsp sugar

2 T extra virgin olive oil

Toss salad ingredients. Mix last 6 ingredients with wire whisk & drizzle over salad. Serve with toasted pita crackers.

Happy Birthday Mr. H - Fortune Cookie Cupcakes with Almost Homemade Buttercream Frosting!

2010-02-09T03:03:00.000-08:00

Okay so we had our monthly Family Home Evening this Monday, and it was our turn to host it (we do this one Monday a month with extended family, and rotate months). Mr. H, his brother and nephew Baby J...all have thier bdays in February. Mr. H had his tonsils out a couple weeks ago - side note: I had no idea how horrible and awful this surgery is!!!!! It's not in and out...they do outpatient...but the patient is OUT for weeks!!!! Anyways so there were some cupcakes for my dear sweet hubby with only frosting since he still can't swallow sprinkles and definitly not fortune cookies!!!

I used box mix for my cupcakes Yippy for Pillsbury being peanut free!!

For the frosting I found this AWESOME recipe for Almost Homemade Buttercream that I will ALWAYS use form now on for my white frosting. I am a chocolate cake, chocolate frosting gal. Dear sweet Mr. H is white-white. I had been using a Paula Deen vanilla recipe but it just wasn't GREAT...it was "good". A couple of my sis-in-laws would go to Safeway to buy their buttercream because it was so good...but this tastes just the same and maybe even better! Plus since my little guy has a peanut allergy I opt NOT to purchase most anything store bought and definitly not from the bakery etc. They all asked for the recipe while we were taste-testing before the cupcakes were even frosted! It doesn't hurt that it's super easy too! I got it from my lovely little cupcake cookbook Hello, Cupcake!

I was also very happy to find mixed colored sprinkles my Cake Mate that were peanut free...bummer about WalMart brands is that most of their items are processed in a facility-bla-bla-bla...come on WalMart!!!!

I bought LaChoy fortune cookies in the asian food aisle, melted about 1/2 C milk chocolate chips with about 1 T shortening and drizzled over cookies, then sprinkled with sprinkles and let sit in fridge till ready to use. So cute! It went with our asian theme...we had Honey Teryaki Chicken (already posted on BLB), Sumi Salad nixed toasted ramen and almonds subbed LaChoy chow mein noodles. Great night!

Fortune Cookie Cupcakes with Almost Homemade Buttercream Frosting

1 (16 oz...I used 13 oz jar and came out great) Marshmallow Fluff

3 sticks butter (3/4 lb), room temperature/softened

1 tsp vanilla

1/2 - 3/4 C powdered sugar

Mix marshmallow fluff with butter till smooth (electric hand mixer is best). Add vanilla and 1/2 C powdered sugar. May need to add 1/4 C or more until desired smooth consistancy. Voila!!! For this sprinkle effect just pour a large amount of sprinkles on a small plate or shallow bowl, tip cupcake on side while frosting hasn't set (immediatly lol) and roll in circle...voila!! If placing items on top also do immediatly before frosting sets. I always do one at a time.

Chocolate Drizzled Fortune Cookies with Sprinkles

24 Homemade or LaChoy brand Fortune cookies (12 come in a box)

1/2 C milk chocolate chips (or other favorite chocolate...yummo with dark I bet)

2 T shortening

Favorite sprinkles (smaller the better for this scenario)

Lay cookies on parchment or wax paper lined cookie sheet. Put chocolate and shortening in microwave 30 seconds at a time stirring until smooth (or use double boiler). Use tongs of a fork, dip in chocolate, then drizzle on top of cookies. Sprinkle with SPRINKLES of course! Let sit in fridge at least 5 minutes before using/serving to allow chocolate to set.

Grandma's Whole Wheat Bread - Food Storage!!

2010-02-09T02:46:00.000-08:00

Okay so I was having a really hard time getting my breads and rolls to be SUPER DUPER light and fluffy. They tasted great and were decent in the light/fluffy arena...but just not quite right. The secret to my new found success....the less flour the better!!!!!!!!!!!!!!!! You actually want your dough to be somewhat sticky. So that if you had a bare finger and touched it - it would stick to you, BUT if you have some shortening on your fingers you can easily handle it. I was adding the max amount of flour until my dough LOOKED how I thought it should...no bueno!!

Anyways my wonderful friend Kellen took me to her Grandma's house (now that I have no grandparents...it was soooooooooooooo nice to be with her sweet grandma!!!) for a bread making class. We did everything by hand because that's how she knows how to do it. SO I'm sorry this doesn't come with Kitchenaid directions. One day I will try it on mine and time out about how long to mix, knead for. Till then...it's old school for me lol

Anyways, this is great bread for sacrament meeting (who doesn't love the surprise of homemade bread during sacrament?!), Baby H loves toasted with butter & cinnamon/sugar, also great with grilled cheese...and of course warm out of the oven with butter!!!!!!!!!!!

Whole Wheat Bread - 2 loaves

3 3/4 C warm water

1 1/2 T yeast

1/3 C honey or sugar (honey tastes better)

2 t salt, heaping!!

1/3 C oil

6 C fresh ground whole wheat (you may only use 5!!)

1 1/2 - 3 C white flour

Combine water, sugar, yeast and let set a few minutes. Add oil and salt.

Add about 4 1/2 C whole wheat flour (it's best to fresh grind your hard white wheat from the cannery so you get the most nutrients out of it). Stir vigorously until gluten forms and dough becomes stretchy (when you pull your spoon out from dough it will stretch and then break apart after a few inches of stretch). If it looks to "watery" then go ahead and add 1/2 at a time until you get that perfect mixture of "stretchiness" (I'll have to remember to take a picture of this "stretchiness" lol so you can see it...will make more sense). Rub shortening all over your hands and knead in a cup of white flour. Add a little more flour a little at a time until dough is right consistancy. It should be very soft and again STICKY if you don't have shortening on hands. Shape into round ball, leave in bowl, cover with saran wrap. Let rise about 30-45 minutes or until double in size (BEFORE putting bowl in to rise, I heat my oven to 170 then turn off right when it hits 170...this keeps oven warm and great for rising). Punch down dough and form into two loaves. To form a loaf place on lightly floured surface, grab one end and slowly and gently pull away from you and then roll towards you so that you have a "roll", then on each end gently tuck under. (Again I'll have to take a nice little pic for ya! but in the meantime there are several videos on youtube for shaping a bread loaf). Place shaped loaves in shortening greased pans. Cover with Saran Wrap and let rise again till double about 30-40 minutes. Bake at 350 for 45 minutes. Original recipe says 325, but I don't think my oven was hot enough at that temp...so I raised it. Yummo enjoy!!

Chicken Cordon Bleu Bake

2010-02-09T02:29:00.000-08:00

I got this from Sisters Cafe while looking for a good freezer meal. A good friend in my ward just had her baby, and I wanted to take her a meal that they could use whenever! This is a winner when it comes to freezer meals. I really really really loved it! I made a batch for our family as well, and I couldn't stop craving it! It wasn't as big as a hit with Mr. H...but I'm telling ya I loved it! ANDDDDDD Baby H loved it too!!!

Chicken Cordon Bleu Bake

2 pkgs reduced sodium Stuffing mix

1 can (10 3/4 oz) cream of chicken soup

1 C milk

1/2 tsp pepper

3/4 lb sliced deli ham, cut into 1" strips

8 Swiss cheese slices, or 1 C shredded

2 C cheddar cheese, shredded (I used Mexican blend from Costco...yumm)

2 C cooked chicken, ( I used canned chicken from Costco, and pulled apart the chunks a bit after draining...was yummmo!!)

Prepare stuffing mixes according to directions on box. Meanwhile in a bowl, combine soup and milk. Put chicken in a greased 9x13 or 2 8x8's (that's what I did for two small family batches). Sprinkle chicken with pepper. Layer ham, swiss, cheddar, soup mixture, and finally top with stuffing as final layer. At this point you can freeze or bake for 45 minutes at 350. If frozen, thaw in fridge overnight. Remove from fridge about 30 minutes before baking. Cover with foil and bake 350 for 45 minutes. Uncover and bake 10-15 minutes longer. If using 8x8 cut baking time to about 30 minutes covered, 5-10 uncovered.

Support the 2010 Walk for Food Allergy in YOUR area!

2010-01-14T08:08:00.000-08:00

I am the local chair for our Tempe, Arizona 2010 Walk for Food Allergy, and strongly encourage you to add a badge to the sidebar of your page to help support our cause, and all the other walks across the U.S.

Just right-click and save the picture below to your computer. Go to LAYOUT, click on ADD A GADGET, click on PICTURE. Then you will simply upload the picture you just right-clicked and saved from your computer. Next you will copy & paste this link in the "url" area: http://www.foodallergywalk.org/site/PageServer?pagename=2009Walks So that when visitors to your blog click on the picture they are directed to the 2010 Walk for Food Allergy locations across America and can go their specific city/state.

If you find this picture more "attractive" and "better looking" on your blog lol here ya go!

I also highly encourage you to start a walk in your area if there is not one already!! Just go here for more info: http://www.foodallergywalk.org/site/PageServer?pagename=Potential_Future_Walks

ONE OTHER WAY TO HELP OUT!! It's super easy... if you have a FACEBOOK accout...please become a fan of our local walk by clicking on the right hand badge I have ...see it...top right!!! Ya that's it!

Thanks so much! For those new to my blog, my dear sweet son has a severe life-threatening allergy to peanuts. We are working to help him and others with food allergies. Thank you for your support and love!

Twice Baked Potatoes - BAKING LIKE BETTY FOR REAL!!!!

2010-01-11T16:16:00.000-08:00

Okay again...I know my picture is poor quality...but these twice baked potatoes were a hit at Christmas Dinner!! Yes...another post that has taken FOREVER! And on this post I'm really BAKING LIKE BETTY! This recipe came from my Betty Crocker New Cookbook Everything You Need To Know About Cooking (a great little treasure for quick go-to help and recipes).

We had prime rib with au jus (however you spell it!!), caramalized butternut squash (I'm nearly 100% I've already posted that on this blog), twice baked potatoes and banana cream pie for dessert! yummmmmy! Oh and I can't forget... green bean casserole MY FAVORITE!

Twice Baked Potatoes

4 lg baking potatoes, rinsed and scrubbed with fork holes poked in randomly

1/4 to 1/2 c milk

1/4 c butter, softened

1/4 tsp salt

dash of pepper

1 C chedder cheese, shredded

1 T fresh chives, chopped

Bake potatoes wrapped in foil on 375 for just about an hour. You want them to be baked through BUT not too much so that your "skin" or "shell" is so soft and falls apart when cutting and scooping. Remove from oven. Let cool about 30 minutes. Remove foil. Cut in half lengthwise. Scoop outside into large bowl leaving a thin shell. Mash potatoes until no lumps remain. Add milk in small amounts stirring consistantly. Add butter, salt and pepper and mix till light and fluffy. Add more milk to make fluffier...be sure to only do so a little at a time. Stir in cheese and chives. Fill potatoe shells with mashed potato filling. Place on ungreased cookie sheet. Heat oven to 400 and bake about 20 minutes or until hot. Sprinkle more cheddar cheese on top. Great with sour cream on the side...I'm also thinking about frying 4 pieces of bacon, breaking into crumbles, and adding to the mashed potato filling...mmmmmmm!

Old Fashioned Banana Cream Pie... Finally!!!!

2010-01-11T16:05:00.000-08:00

Okay this picture is NOT the best...but you get the idea..it's a pie! lol. I was totally bummed because I meant to make the top all pretty and cute with whip cream and banana slices, but forgot to take the whip cream over to my mom's for Christmas Dinner! Yup that's right this was from Christmas...it's really taken me that long to get on here to post it!

My soon to be Brother-in-law's FAVORITE pie is....BANANA CREAM PIE. So I was a little nervous when he was digging into his because for someone's favorite pie they have probably tried several!!!!!It was a hit...so much in fact that he made sure my sister had the recipe to make again for him at home and he took ALL the leftovers!!!! I LOVE when people LOVE my food so much they want to take it all!!! I love making people happy with food!!!

Old Fashioned Banana Cream Pie

1 9" pie crust, baked

3 T cornstarch

1 2/3 c water

14 oz sweetened condensed milk

3 egg yolks, beaten

2 T butter

1 tsp vanilla

3 medium bananas

lemon juice

whipped cream

In heavy saucepan, dissolve cornstarch in water; stir in sweetened condensed milk and egg yolks. Cook and stir until thickened and bubbly.

Remove from heat; add butter and vanilla. Cool slightly. Slice 2 bananas; dip in lemon juice and drain. Arrange on bottom of prepared crust. Pour filling over bananas; cover. Chill 4 hours or until set.
Spread top with whipped cream. Slice remaining banana; dip in lemon juice, drain and garnish top of pie. Refrigerate leftovers.
Serving Size: 6

Chocolate Sauce!

2010-01-04T02:19:00.000-08:00

Alright my sister-in-law made this for us on Christmas Eve....and I have been craving it daily since! Althought tonight was the 1st time I made a batch! This makes plenty so I will have it for the rest of the week lol. This is great just over ice cream, but what is really good: Super thick brownies, vanilla ice cream, chocolate sauce and add crushed toppings such as candy canes and oreo cookies... Oh I love my SIL's way of thinking!!

One thing I did to do watch the calories in this: Made Betty Crocker Low Fat brownies and used FAT FREE evaporated milk. I could have also bought sugar-free ice cream, but just wasn't thinking.

Chocolate Sauce

1 can evaporated milk

3 squares unsweetened chocolate

3 c sugar

1/4 lb butter (one stick)

Put all ingredients in pan and heat on medium until all is melted. Put in blender and whip till smooth. Yummmmy!

Caramel Corn

2010-01-04T02:13:00.000-08:00

This is THE BEST recipe for caramel corn!!!! Mr. H attests to this fact! We were able to get the recipe from a guy that works with my dear Mr. H...his wife parted with the original copy...we are special!! My favorite part about this recipe (and Mr. H's) is that the finished product is more like "store bought" caramel corn as opposed to the traditional caramel corn that people make and STICKS TO YOUR TEETH AND RIPS YOUR FILLINGS OUT! This one does NOT! Secret=baking it! Enjoy!

Caramel Corn

3 qts popped popcorn

1 c brown sugar

1/4 lb butter (one stick)

1/4 c light karo syrup (white)

Pop popcorn. Preheat oven to 250. Lightly spray cookie sheet with Pam. In saucepan add brown sugar, butter and karo syrup. Bring to a boil & boil for 5 minutes. Pour over popcorn and stir until well coated. Spread on a cookie sheet and bake for one hour. Turn/stir every 15 minutes. Enjoy!

Paula Deen's Peach's N Cream Muffins

2009-12-14T09:05:00.000-08:00

Well I was watching Food Network and I just love when Paula has her sons on the show - what a cute little family!! Her boys seem like they are really good to their Momma! The episode was a bunch of their favorites, and these yummy little muffins were part of it! I was so bummed today as I was making a batch I went to my 2nd tub of "new" sour cream because I only got half the needed amount out of the old one....only to open it up and find COTTAGE CHEESE. lol I had accidentally purchased cottage cheese. So I halved the recipe and then while my muffins were baking had peaches and cottage cheese mmmm mmmm goood! Enjoy! By the way - these are obviously NOT healthy because come on... they are a PD recipe so LOTS of butter - TWO STICKS WORTH lol not to mention the sour cream. That's why they are so yummy! I would say the texture is that of a muffin, but the flavor is that of shortbread and peaches!!!

*Not my picture... from Food Network...I know I'm getting lazy lol*

Peaches N Cream Muffins

Non Stick Cooking Spray

2 C flour

1/4 C sugar

1 C butter, melted (2 sticks)

1 C sour cream

1 tsp vanilla

1 15oz can peaches, drained & mashed with fork or potatoe masher

Spray a 12 muffin tin with cooking spray. Heat oven to 350. Mix all ingredients until well combined. Using an ice cream scoop, put one full scoop in each muffin tin. Cook 30-35 minutes or until golden brown. Let cool about 10 minutes and then turn onto wire rack or serving plate. Enjoy!

Ginger Snaps

2009-12-07T09:29:00.000-08:00

I think these are my all time favorite Christmas cookie!!!!! Another fabulous recipe from my Grandmother-in-law! Watch out it makes a lot... about 5 1/2 dozen! Great for taking to neighbors :o)

Ginger Snaps

1 1/2 C shortening, room temp

2 C sugar

2 eggs

1/2 C molasses

2 tsp cinnamon

2 tsp ginger

4 tsp soda

1/4 tsp cloves

1 tsp salt

4 C flour

Cream shortening, sugar, eggs and molasses. Add dry ingredients and mix well. Roll dough the size of walnut in sugar. Bake 10-12 minutes at 350.

Mexican Wedding Cakes

2009-12-07T09:26:00.000-08:00

These are SO yummy. Even super picky Mr. H loves them and he usually only really likes chocolate chip cookies lol. The funny thing about these cookies is that the recipe came from my husbands side of the family which is as gringo as they come...not my family which is Mexican on my mother's side. They are also often called Russian Wedding Cakes and many other names...great treat at Christmas especially because they remind me of snowballs!

Mexican Wedding Cakes

1 C butter, room temp

1 C powdered sugar

1/4 tsp salt

1 tsp vanilla

2 C flour

Combine butter, sugar, salt and vanilla; cream until light and fluffy. Mix in flour. Shape into 1" balls & bake for 8-10 minutes at 400. Don't over bake!! Remove from oven and roll in powdered sugar.

Miniature Strawberry Cheesecakes

2009-12-07T09:22:00.000-08:00

We had our ward Christmas party recently and I signed-up for a couple desserts. I decided to bring Chocolate Balls (in another post on BLB...simple with just chocolate bars, cool whip and vanilla wafers), and mini strawberry cheesecakes! These are so yummy I wanted to keep them for our family instead of taking to share! I'll be making them again soon for our own yummy dessert at home! The original recipe calls for a vanilla wafer crust (crushed with melted butter added), but I love cheesecake with graham cracker crust! Enjoy!

Miniature Strawberry Cheesecakes

Crust:

1 C crushed graham crackers

3-4 T butter, melted

Filling:

1 8oz pkg cream cheese, softened to room temp

1 tsp vanilla

1 1/2 tsp lemon juice

1/3 c sugar

1 egg

Berry Topping:

1 lb frozen berries

1 C juice from thawing berries (you may add water or completely sub with water if necessary)

1/2 C sugar

2 T cornstarch

Preheat oven to 375. Line 12 muffin cups with liners. Set aside. Combine graham cracker crumbs and butter. Press gently into bottom of paper lined muffin cups. In mixing bowl combine filling ingredients. Beat till smooth. Spoon onto crusts. Bake 12-15 minutes or until set. Cool completely. Put berries and sugar in pot. Mix cornstarch with juice/water until not lumpy and well blended. Add cornstarch mixture to berries in pot. Bring to a boil, stirring constantly. Boil 1 minute. Cool completely. Spoon onto cheesecakes. Chill 2 hours before serving. You can remove paper liners or leave them on once cakes are chilled (they will hold their form).

Hot Fudge for Ice Cream!

2009-12-07T09:13:00.000-08:00

I first tried Dorie's french ways with my hot fudge it it turned out horribly! So I turned to a reliable source - my husband went on his misstion to Oregon & there was this wonderful older woman in the ward that would always have him and his companion over for dinner. She was the best cook and even put a recipe specifically in the ward Relief Society cookbook for my husband and his companion (her mashed potatoes). So I searched for her name in this RS cookbook that she bought and gave to him... and found her hot fudge. It was a hit! Super easy and came out PERFECT. It's no fail and so yummy!

Hot Fudge for Ice Cream

2 T. butter

3/4 C semi-sweet chocolate chips

1 can (Eagle Brand) sweetened condensed milk

2 T. white Karo syrup

1 tsp vanilla

In saucepan over medium heat, melt butter. Reduce heat and add chocolate chips. Stir until melted and smooth. Add milk and syrup. Cook over medium heat until thickened (this happens quickly). Stir constantly. Add vanilla. Blend well. Serve warm over ice cream. Makes about 2 C worth.

Cube Steak & Gravy

2009-12-07T09:00:00.000-08:00

This steak is so yummy and pretty cheap in the world of steaks! The gravy is amazing as well. Super simple...not many ingredients and oh so easy and good! I first tried this a couple years ago at the in-laws. Sooooo good! Enjoy!

Cube Steak & Gravy

Cube Steak (kind of looks like hamburger patties)

Flour

Salt

Pepper

Milk

Olive Oil

Get however many steaks you need for your party. Drizzle frying pan with olive oil. Put about 1/8th cup of flour per steak on a plate. Cover steak with flour on both sides. Salt and Pepper. Fry both sides about 4 minutes or until juices run clear. Make sure you keep adding olive oil to frying pan as necessary while frying other steaks so that you can get the grease and juices to stay in your pan. I usually cook mine on medium high heat, but adjust throughout.

After frying up your steaks add equal flour to the grease in your pan. Turn heat to low or medium low. I just eyeball it - if there is about 2 T grease I add about 2 T flour. Mix the flour and grease really well and get rid of lumps now. Add about a C of milk for each T of grease you had. Use a potatoe masher to stir your gravy and remove lumps. If too thin add flour, if too thick add milk. Yummy!

Funnel Cake

2009-12-03T14:09:00.000-08:00

Okay it's been crazy busy around here so this is the 1st of four new posts...I have also posted a new fajita, steak marinade, and pie crust recipe. Be sure to check them out!

I have another funnel cake recipe posted on here...one of my first blog postings! This recipe is way better and not just because it comes from my MIL. My other one was a combo of Rachel Ray and Alton...this is just way better!!!! Sometimes you just can't beat family recipes that have been handed down!

Funnel Cake

2 beaten eggs

1 1/2 C milk

2 C flour

1 t baking powder

1/2 t salt

2 C oil

Mix eggs and milk. Whisk flour, powder and salt and add to egg mixture. Beat till smooth. If too thick to flow through funnel add milk, if too thin add flour. In 8" skillet heat oil to 360. Cover bottom of funnel with finger, and pour generous 1/2 c batter into funnel. Remove finger and release batter into hot oil in spiral shape. Fry till golden about 3 minutes. With tongs turn over and cook an additional 1 minute. Drain on paper towel. Sprinkle with powdered sugar and/or honey.

Teriyaki Steak Marinade

2009-12-03T14:04:00.000-08:00

Teryaki Steak Marinade

1/2 C vegetable oil

1/2 C brown sugar

1/2 C soy sauce

3 cloves garlic, chopped OR 1 1/2 tsp garlic powder

1 C pineapple juice OR juice from 1 lg can pineapple

Mix well, pour over raw meat. Let marinate overnight. Grill & enjoy!

Pie Crust

2009-12-03T13:59:00.000-08:00

My mother-in-law makes the best pie crust! It's light and flaky and just PERFECT! This recipe makes for 2 single or 1 double. It's super fast and easy too. Plus, any scraps you have just throw them on a cookie sheet in your heated oven while you are making your pie filling, sprinkle them with cinnamon and sugar...let bake abotu 10 minutes - and voila - a yummy treat!

**Disclaimer this is not my picture...my pumpkin pie was so yummy we ate it before we got a pic!**

Pie Crust

2 C flour

1/3 C crisco - cold

1/3 C butter - cold

1/2 tsp salt

8 T water - cold

Preheat oven to 400. Combine flour & salt. Cut in Crisco and butter. Add water & mix with fork. DONT overwork or you will have tough dough. Roll on pie mat into a circle about 1" larger than 9". Fold CAREFULLY dough in half, then half again. Lay dough in pie pan and open back up to circle. Gently press down inside, then on edges. Cut scraps. Using a forks tines gently press along the edges for a good 'ol fashion lookin' homemade pie! Either leave unbaked or bake depending on pie instructions.

Fajitas!

2009-12-03T13:52:00.000-08:00

MMMmmmmm Mmmmm GOOD! I got this recipe from the same sister in my old ward that has the awesome Spit Spat Salad I posted a few months ago. These are so yummy and really easy. We only marinated for a couple hours. Had we done it overnight or for 8-ish hours... even better!! This pic is of the veggies pre-frying...the smell in the house is so yummy and intoxicating!

Fajitas

2 lbs chicken or 1lb chicken & 1 lb thin sliced round steak

2 lg red onions, halved

1/4 C olive oil

1/4 C lime juice

5 lg bell peppers, various colors, thin sliced

4 cloves garlic, minced

1 1/2 C salsa

14 flour tortillas

Salt & Pepper to taste

Combine oil, lime, garlic and salsa. Pour in a bowl over meat and veggies. Marinate at least 2 hours. Grill chicken & fry veggies. Veggies are done once you can see that they have "wilted" and there are black marks on some edges. Serve with sour cream, shredded mexican cheese, salsa, hot sauce, avacado and/or guacamole.

Oreo Turkey Treats!

2009-11-25T17:24:00.000-08:00

Again a little pre-post post! I am going to make these tomorrow - Thanksgiving Day - with my son and his cousins. There are several versions out there. We are opting for the peanut-allergy-friendly version and still oh-so-cute!

A note on the candy corn...pretty much everywhere was OUT of candy corn now that Halloween is over. I found a bag in the Safeway brand candy of the candy section. The last bag!!! woohoo!

******Disclaimer: Not my kid, not my picture...from familyfun website!!!******

Oreo Turkey Treats

Oreo Cookies

Whopper Candies

Candy Corn Candies

Royal Icing (recipe to follow)

Take half of an Oreo with the frosting side up, place a full Oreo vertically on top of this Oreo using Royal Icing to make it "stick". Place a Whopper front and center for the "head". Use candy corn for the "tail" and the "beak", using Royal Icing to make it "stick". Use Royal Icing to dot on a couple eyes...if you don't have a small piping bag - just put royal icing in a small sandwich bag, and clip off a small corner...voila!

Royal Icing

3 egg whites, room temperature

1/4 teaspoon cream of tartar

1 1/4 to 1 1/2 C. powdered sugar

Mix until light and fluffy. Use immediatly because royal icing hardens QUICK!

Baked Potato Soup

2009-11-15T18:12:00.000-08:00

OH YUMMMMMMY!!!! I tried this soup for the first time at a Relief Society Enrichment Night event. I fell in love! I immediatly ran home to see if it was in our RS ward cookbook and it was!! I love when that happens. So many sister's have yummy recipes and I love sharing! My dear sweet Mr. H loathes soup except for cheese & broccoli soup from Quizno's - UNTIL he had this soup tonight. He ate a huge bowl with at least 2 servings in it! He kept MMMMM MMMMM-ing the whole time commenting on how he loved getting little bites of bacon and it was like gravy heaven (referring to the yummy consistency...he loves gravy...he would drink it if he could!). So now that the weather is cool or just down right freezing...enjoy!

Baked Potato Soup

4 lg. baking potatoes
2/3 C butter
2/3 C flour
1 tsp salt
1/4 tsp pepper
6 C milk
1 C sour cream
4 thinly sliced green onions
10 bacon strips, cooked and crumbled
1 C shredded cheeder cheese

Scrub potatoes, pat dry & cover with foil. Bake for 75 minutes at 350 or until tender; cool completely. Peel and cube potatoes. Bake the potatoes a day ahead of time and just refrigerate until you make the soup - this makes the process that much easier. In a large pot melt the butter, stir in flour, salt and pepper until smooth. I use a potatoe masher to make sure any lumps from the flour are smoothed out. Gradually add milk a couple cups at a time. Bring to a boil; cook and stir for a couple minutes or until thickened. Reduce heat to medium-low. Add cubed potatoes. Garnish with bacon, cheese, and green onions. Great with homemade rolls or bread bowls! Yield 10 servings.

Creme Brulee - Barefoot Bloggers

2009-11-12T20:48:00.000-08:00

Okay this is my first official post as a Barefoot Blogger!! I just made Ina's creme brulee, and it was SO easy!!! It is a bit time consuming - you do a lot of sitting and waiting! It's worth the end result though...the only thing I wished I had done a little different was not be shy with the sugar on top. I would have liked a little more crystalized sugar on top.

Before the water bath in the oven .... a little tip to make things go a little faster - start your water boiling before you do anything else. That way when you are done with your "batter" your water will be ready and you can pop everything in the oven!

Here's my two little guys takin' a HOT bath! *Ignore the ugly foil on the bottom lol I keep it in there for when we make pizzas to help keep things a lil cleaner!*

Okay I don't have an official "kitchen torch"... this is my husbands from the garage...worked out just great though!

I added some strawberry slices to garnish my creme brulee...yummy! If I had some blue or black berries too...that would have been awesome!

Ina Garten's Creme Brulee - Barefoot in Paris
*I only made 1/4 the recipe...below is the actual measurements for 5-6 servings*

1 extra large egg
4 extra large egg yolks
1/2 C sugar, plus 1 T sugar for topping each serving
3 C heavy cream
1 tsp pure vanilla extract
1 T orange liqueur *I omitted because we don't use/have/consume alcohol - tasted great w/out

Start a pan with boiling water to use as a water bath for your ramekins.Start heavy cream on medium low until just scalded - not boiling (look for bubbles around the edges). Preheat oven to 300. In a large standing mixer with attachment - mix eggs and sugar until JUST combined. With mixer on low - slowly add heavy cream and vanilla (and liqueur if using). Fill 6 8oz ramekins nearly full and place in a baking pan. Fill baking pan with boiling water until it goes half way up each ramekin. Bake for 35-40 minutes or until custards are set when gently shaken. Remove from bath and set on counter until reach room temperature. Place in fridge for about 20 minutes or until firm. Top each ramekin with a T of sugar. Use torch until sugar has carmelized and hardened.

Sesame Parmesan Dressing

2009-11-12T16:16:00.000-08:00

I am trying to stick to a low sodium, low fat, low carb diet. So my search for a homemade dressing (thus controlling just what goes in there)...led me here. I have altered it a bit because I prefer the flavor of the red wine vinegar over any hint of oil. Feel free to adjust as needed. The sesame seeds are great little treats every time you get one in your bite of salad. For my salad Ijust did simple green leaf lettuce, sliced mushrooms, cherry tomatoes, and baby carrots sliced. I did learn a little trick to make your lettuce come out in great bite size pieces (I think watching Ina)...Place several leaves on board and slice lengthwise about 2 inch sections, then on a diagonal slice in 1-2 inch sections horizontally. I was never trying to catch my lettuce with my mouth if you know what I mean lol!

Sesame Parmesan Dressing

1/2 C red wine vinegar
1/4 C olive oil
1 tsp sesame seeds (prefer toasted...if your's don't come toasted stick on cookie sheet in over for about 8 minutes on 350)
1 tsp grated parmesan cheese (I bought mine pre-grated at Sprouts to save time)
1 tsp pepper

Mix red wine vinegar, sesame seeds, parmesan cheese and pepper well. Toss mixture in salad until well coated. Add oil to salad mixing well until evenly coated. Sprinkle extra grated parmesan cheese over salad yummmmm!

Grandma's Chicken & Rice Soup

2009-11-12T16:09:00.000-08:00

My grandma passed away about 2 months ago. I love her so much. She helped raise us when we were little. She was an amazing woman and an amazing cook! She's mexican and could make the BEST tamales, burritos, enchiladas, menudo, and SO much more! I remember she would always make us either oatmeal or cream of wheat with LOTS of bread and butter for breakfast. I remember going to pick out mexican pastry's early in the morning and going to get some of El Paso's yummiest treats at Chico's Taco's, Delicious, and Forty's. Isn't it funny how much food can make and bring back memories! Well whenever we were sick she would make chicken soup, and my mother would make us the same soup as well. Our family has had the cold bug that won't die and my mother came to make us this yummy dish! Now I'm not proclaiming this to be the ultimate best soup in the world that you will ever have. This is just a good 'ol homemade batch of my grandma's chicken soup. I love it so much because it is what I'm used to (we tend to enjoy those foods we grew up with opposed to new ones)...and it reminds me of my dear sweet grandma! Enjoy!

Grandma's Chicken & Rice Soup

2 lb chicken breast pieces, skin and fat removed
1 bunch celery, cut into 1/2" chunks
1 lb carrots, peeled and cut into 1/2" chunks
1 yellow onion cut into chunks
3 cloves garlic, minced
1 C rice
1 tsp salt (or to taste)
1/4 tsp pepper (or to taste)

In a large deep pot bring water to a boil and add chicken. Cook chicken for about 45 minutes. Continue to drag a spoon across the top of the water to gather any fat that has come to the top, set aside in a dish to discard later. Add carrots and garlic for about 15 minutes. Add celery and onion for another 15 minutes. Finally add rice and let cook for about 30 minutes. Test to make sure veggies and rice are cooked to liking. Season with salt and pepper to taste. I tend not to add too much salt because I love the pure chicken and veggie broth flavor. Enjoy! Really good with bread and butter!

Pumpkin Cinnamon Buns

2009-11-09T09:37:00.000-08:00

Okay so the picture is of the perfection I created before I made a rookie mistake...I thought I could put them in the fridge after letting them rise a couple times. Then wake Sunday morning and pop them in the oven for a wonderful fresh from the oven breakfast...not so. When you make these yummy buns do it all in one shot! We still baked them and the tops baked well and tasted so yummy. I was tempted to put cream cheese frosting instead of the icing in the recipe, and it would be good with cream cheese frosting (what is not?!?!), but this icing is just perfect! I am going to make again this Saturday and then we will eat re-heated Sunday lol. Live and learn right?!?! I found this recipe in a Taste of Home magazine. It doesn't replace the infamous cinnamon bun...but it's a fun change for a warm fall breakfast.

A few things I've learned along the way that make dough easier to work with...

When heating milk just bring it to a warm enough temperature that around the edges you see little bubbles, but DON'T bring it to a boil.

For your rise(s)... Heat your oven to the lowest setting (mine is 170). As soon as it hits its mark turn your oven off. I do this while I'm preparing my dough. Then when ready for my rise I place in a bowl loosely covered with plastic wrap. This creates the perfect warm environment for a good rise.

For your rise, very lightly grease the bowl with SHORTENING - not Pam - not butter. Place ball of dough in bowl and flip it around a few times to lightly cover the entire surface with shortening to prevent drying while rising.

Hmmmm... I think that's it... Oh one more thing. When you are waiting for your yeast to dissolve throw in a T of sugar. This will help activate your yeast so that you know if it is "good" or not.

Pumpkin Cinnamon Buns

2 T active dry yeast
1/2 c warm water (110-115 degrees)
4 eggs
1 c shortening
1 c canned pumpkin
1 c warm milk (110-115...I learned that its warm when there are bubbles around the edge of pan BUT don't bring to a boil)
1/2 c sugar
1/2 c packed brown sugar
1/3 c instant vanilla pudding mix
1/3 c instant butterscotch pudding mix
1 tsp salt
7-8 c all-purpose flour

Filling

1/4 c butter, melted
1 c packed brown sugar
2 tsp ground cinnamon

Icing

3 T water
2 T butter, softened
1 tsp ground cinnamon
2 c powder sugar
1 1/2 tsp vanilla extract

In large mixer dissolve yeast in warm water. Add eggs, shortening, pumpkin, milk, sugars, pudding mixes, salt and 6 C flour. Beat until smooth. Stir enough remaining flour to form a soft dough (dough will be sticky).
Turn onto a floured surface; knead until smooth (or in mixer). Place in a greased bowl, turning once to grease top, Cover and let rise in a warm place until doubled, about 1 hour.
Punch down; divide in half. Roll each portion into a 12x8" rectangle; brush with melted butter. Combine brown sugar and cinnamon; sprinkle over dough to within 1/2" of edges.
Roll up jelly-roll style, starting with a long side; pinch seams to seal. Cut each into 12 slices. Place cut side down in two 9x13 pans. Cover and let rise until doubled, about 30 minutes.
Bake at 350 for 22-28 minutes or until golden brown. In a small mixing bowl, combine the water, butter and cinnamon. Add powdered sugar and vanilla; beat until smooth. Spread over buns, serve warm.

Zucchini with Parmesan

2009-11-06T15:13:00.000-08:00

I have joined the Barefoot Bloggers! I am very excited about this. I had joined the Daring Bakers awhile back, and didn't end up liking it because I didn't always like what the challenge was. I feel a lot more hopeful for BB because I HEART INA GARTEN!! So here is one of several recipes of hers that I have already blogged about. This si super yummy. Very classy and elegant side that would go great with any protein i.e. steak, chicken etc. in a simple form. That's the other thing about this...it's simple yet SO yummy! I could see this is a side dish component at a nice restaurant.

Zucchini with Parmesan

8 zucchini, cut lengthwise then diagonally in 1/2" chunks

2 medium yellow onions, cut in half and then 1/2" slices

1 tsp salt

1/4 tsp pepper

1/4 C grated parmesan

Saute onions in about 2-3 T good olive oil until slightly browned and then on low for about 10 minutes in a skillet. Add half of zucchini and cook on medium-low about 10 minutes. Sprinkle with parmesan and cook about 30 seconds. Remove to serving platter. Add other half of zucchini and cook on medium-low about 10 minutes and sprinkle with parmesan & cook about 30 seconds more. Enjoy!

Boo Cups!

2009-10-18T16:31:00.000-07:00

Now I want to post a little disclaimer that I have not actually made these yet. But really... I'm sure they will taste soooo yummy!! Really, how could you go wrong with chocolate pudding, Oreo's and cool whip?!?!?! I would normally wait to post until I have made a recipe myself HOWEVER I am making these right before Halloween, and wanted to share so that you have time to make them for your boys and ghouls! The only thing that I would change/alter to make this treat peanut-free is use a couple of crushed Oreo pieces for the eyes. The original recipe calls for mini chocolate chips...which the only one's I can find are by Nestle and processed in a facility that also has peanuts. Or you could chop up some Hershey's milk chocolate chips instead...whatever your heart desires to get the eye effect!

*** Image from Kraft.com ***

Boo Cups

recipe from kraft.com

2 pkgs Jello Instant Chocolate Pudding
3 1/4 C cold milk
1 tub cool whip, thawed & divided
20 Oreo cookies, crushed & divided
15 small, clear plastic cups

Beat pudding mixes and milk in a large bowl with wire whisk for 2 minutes. Stir in half each of the cookie crumbs and cool whip. Spoon 1 T of the remaining cookie crumbs into bottom of each plastic cup. Cover with a layer of pudding mixture followed by a final layer of cookie crumbs. Top of with a cool whip ghost and a couple of ghost eyes (use either cookie crumb pieces of chopped up Hershey's milk chocolate chips for a peanut-free version). Cool whip ghost how-to: Fill a resealable plastic bag (i.e. ziplock) with remaining cool whip, seal bag. Use scissors to cut off a corner from bottom of bag. Squeeze cool whip from bag to resemble ghost! BOO!

Servings: 15

Trader Joe's Sunflower Seed Butter Part II - The Cookie!

2009-10-02T18:03:00.000-07:00

I did it! I officially stand by the following statement, "Sunflower Seed Butter is WAYYYYY better than Peanut Butter ANYDAY!!!!"! This is just pure unarguable fact! I could eat this stuff right out of the jar all day long. The flavor when you eat the cookie is so rich and full of "nutty" flavor without over-doing-it (like I think PB sometimes can)....it's just perfection! Plus its way healther...only 3 ingredients: sunflower seeds, evaporated cane juice & salt. I adjusted my Jif PB Cookie recipe slightly for my Sunflower Seed Butter Cookies...and boy are they absolutely delightful! ** Note: the consistancy of the sunflower seed butter is a little thinner than traditional peanut butter...give it a good stir before using, and store in fridge. Then only ingredient I omitted was milk, because I felt the consistancy was fine without it compared to pb cookies.

Chewy Sunflower Seed Butter Cookies

3/4 C Trader Joe's Sunflower Seed Butter
1/2 C vegetable shortening, room temp
1 1/4 C light brown sugar, firmly packed
1 T vanilla
1 egg
1 1/4 C flour
3/4 tsp baking soda
3/4 tsp salt

Preheat oven to 375. Lay out foil on counter top for cookies to cool on. Cover 3-4 cookie sheets with parchment paper. Cream together sunflower seed butter, shortening, sugar, and vanilla. Add egg, mix on low until well combined. In a separate bowl whisk together flour, salt and baking soda. Add dry ingredients to wet and mix until combined. Shape 1” balls and place about 2” apart on cookie sheets. Use the tines of a fork to press a criss-cross pattern on top of cookies. Use a small bowl of warm water to dip fork in to avoid stickiness in-between cookie decorating. Bake for 6-7 minutes. Let cool a few minutes before transferring to foil. Let cool completely on foil.

Trader Joe's Sunflower Seed Butter Part I

2009-10-01T18:41:00.000-07:00

So I was out and about today, and happened to swing by Trader Joe's. My sweet little boy that has a peanut allergy WILL NOT eat veggies...so I have been wanting to grab some of their veggie sticks that are similar to cheeto puffs... MADE IN A PlANT THAT PROCESSES PEANUTS --- UGH! So then I found the mother load... TRADER JOE'S SUNFLOWER SEED BUTTER....YIPPPPPPY! I have yet to try it out, but did notice that when I tilted the jar...it was a very "watery consistency"???? Normal??? Not sure since I have never purchased it before. I am going to try to make Jif Irresistable Peanut Butter Cookies...now...Sunflower Seed Butter Irresistable Cookies! I'll post again to let you know how it goes!

Susy's Avacado Lettuce & Tomato Sandwich

2009-09-23T09:47:00.000-07:00

One of my best friends in the world always has yummy recipes. She is a great cook!! Here is a simple sandwich that she told me about that I just had to try! I haven't tried it with toasted bread yet...but think it would be yummy. Enjoy!! A side note on the bread - when buying bread and reading that it is "whole wheat" or "made of whole wheat"... it's not really whole wheat unless it says "100%" whole wheat. Orowheat and SaraLee both have good choices.

Susy's Avacado Lettuce & Tomato Sandwich

2 slices of 100% whole wheat bread
Mustard (I prefer dijon, but only had American on hand and it was delicious)
Salt and Pepper (optional)
Lettuce (I used romaine)
1 whole tomato, sliced
1 whole avacado, sliced

Enjoy!!!!

Mama's Poor Man's Lasagna

2009-09-17T17:16:00.000-07:00

My mom makes the best lasagna! I am not a fan of meat or veggie lasagna's... just good 'ol cheesey lasagna! This is an awesome recipe because it's low cost & also because it's lower cal than using ricotta cheese. Now, my mom uses mozzarella & I tried it recently using "pizza blend" - basically 5 cheese including mozzarella. Both ways are DELISH!

Also, lasagna ALWAYS tastes better the next day...so think about making it the day before and reheating the day you serve it. Also, this makes a great freezer meal. If you do the freezer option cook for 2 hours at 350. If you put in fridge before cooking do 350 for 40-50 minutes.

Mama's Poor Man's Lasagna

9 strips of lasagna noodles, cooked

1 large jar spaghetti sauce

1 large container cottage cheese

2 C mozzarella, or pizza blend grated cheese

Cook noodles. Place on parchment, wax paper or foil to avoid them sticking together. Spread a thin layer of spaghetti sauce on bottom of 9x13 dish. Next place 3 lasagna noodles side by side, top with a layer of cottage cheese, followed by grated cheese. Layer two more times: sauce, noodles, cottage cheese, grated cheese. Finally, finish off with a final layer of sauce and sprinkle remaining grated cheese. If stored in freezer before baking: Bake at 350 for 2 hours. If stored in fridge before baking or if baked immediatly: 350 for 40-50 minutes. Enjoy!

Peanut Free World

2009-09-01T06:53:00.000-07:00

My dear sweet little boy has been diagnosed with a severe peanut allergy. For those of you that are not familiar ( I sure wasn't), this is one of the worst allergies to have and can be fatal. I have started a blog (yes another one) for all things peanut free! As I saw on one mom's blog, "trying to raise a nut-free kid in a nutty world". Isn't that the truth! Take a peek and/or share with those you know that also have a PA: http:peanutfreeworld.blogspot.com

Taco Macaroni

2009-08-31T21:24:00.000-07:00

Okay so so so sorry I have been MIA on posting! Long story on my life - short version - my brother recently stop-lossed to go to Iraq, my grandmother died, my son has a severe peanut allergy (just found out after episode that ended in the ER...luckily he's okay now!!!), my dear Mr. H. has strep throat. I long for a boring life.

So side note: If you know anyone that has a peanut allergy or you/child have one...I would love and accept any tips and info. I had no idea that it can be fatal (DS is anaphylactic), and trying to educate myself as much as I can.

Back to Taco Macaroni... This makes enough to feed about 10-12 people. A LOT! I had no idea so we ended up taking a family in our ward a freezer meal out of it because there is no way us 3 would have finished it... we'd be eating it everyday for weeks! lol

I found it in this cute little Taste of Home book that is out in stores now (love those things!) This the one with the pink pig cookies on the front. You'll be seeing all the good stuff I found in there... right here on BLB. And believe me - there are tons! This is so good Mr. H and Baby H had seconds! Yummers!

Taco Macaroni

1 pkg (16 oz) elbow macaroni

1 lb ground beef

3/4 c chopped onion (or 1/4 C cannery dried onion)

1 14oz can diced tomatoes, undrained

1 10 3/4oz can condensed tomato soup, undiluted

1 8oz can tomato sauce

1 envelope taco seasoning

Chedder or Mexican Cheese, shredded

Cook macaroni according to package directions. Meanwhile, brown meat & onions (if using cannery onions, add onions to equal amount water and soak, then add to meat). Stir in tomatoes, soup, tomato sauce and taco seasoning. Bring to boil. Reduce heat; simmer uncovered, for 8-10 minutes till thickened. Drain macaroni; stir into meat mixture and heat through. Sprinkle with cheese.

Wheat Berries

2009-08-31T21:18:00.001-07:00

*Horrible picture - I know - sorry!* So I went to Enrichment in our new ward the other night & one of the sister's really impressed me - I mean knocked my socks right off! Sister C brought a yummy salad with wheat berries. I had no idea what these "wheat berries" were. They are super yummy and straight from your food storage! It was really a classy gourmet salad & the wheat berries just added to the effect. Basically you can use wheat berries as an ingredient/garnish to a garden salad, in lieu of oatmeal for breakfast with brown sugar, cinnamon, honey etc. OR use in lieu of rice in any rice dish. It is kind of like a mini pasta when cooked. So yummy I can't even explain! Her salad was very similar to a Whole Foods recipe I have seen online with goat cheese. I think there were spinach greens, cherry tomatoes halved, goat cheese dressing and wheat berries. It was fab-u-lous! I plan on making my own version soon so be on the look out! Oh PS I almost forgot you can also add to your favorite soup instead of barley or other grain or pasta.

Wheat Berries

1 C whole dry hard white wheat

3 C water

Place ingredients in crock pot & cook on low for 6-8 hours. Stir occasionally. You can also soak them in water overnight, and then cook for an hour the following day. Either way. I have not tried them as cereal or in lieu of rice...but let me tell you they are AWESOME in salad!

Bucket Storage - Wheat

2009-08-31T21:06:00.000-07:00

Okay not the best picture (I say that a lot...maybe I should work on my pic's...nah-I'll just keep apologizing - or become one withe fact I take horrible pic's and stop apologizing...hmmm). So anyways, I had picked up a few 25 lb bags of dry hard white wheat from the LDS Mesa Cannery. I did this because it was more cost effective. So how do you store it? Basically get these nifty 5 gl buckets with lids, put about 6 oz of dry ice on the bottom, fill with about 40 lbs of wheat (each bucket), put lid on ALMOST all the way or you will have a dry-ice-wheat-food-storage-explosion, let sit several hours until bottom of bucket is not cold anymore, seal all the way, and store - oh labeling is a good idea too (with date). Way better instructions are here at the Provident Living site: http://www.providentliving.org/pfw/multimedia/files/pfw/pdf/96278_PlasticBucketStorageInstructions_v4_pdf.pdf

Jamaican Jerk Roasted Potatoe's

2009-08-12T16:27:00.001-07:00

I L-O-V-E this spice! You can find it in almost any brand under names such as "Carribean Jerk" or "Jamaican Jerk". It's got kick, but it's not spicy like salsa. Not sure how to explain it... you've just got to try it!! My dear Mr. H says "these are the best roasted potatoes you've ever made...I love them"! So on that note... enjoy!

Jamaican Jerk Roasted Potatoe's

2 lbs russett (any kind really), cut into bite size chunks
3-4 T olive oil
1 T Jerk Seasoning, plus a couple teaspoons

Preheat oven to 425. Place oven rack to highest position. Spray cookie sheet with Pam. Put oil and jerk seasoning in medium to large sized mixing bowl and combine well. Toss potatoe chunks in seasoned oil until well coated. Scatter on cookie sheet. Lightly sprinkle a couple more teaspoons of jerk onto potatoe chunks. Bake 35-40 minutes. Depending on your oven...keep an eye on them. I like mine to be a bit blackened like the picture above...it gives them a nice flavor and texture. Yummmy! If you are looking what to pair with... we had with BBQ chicken and Cheesy Cowboy Beans (on BLB). Enjoy!

Vanishing Oatmeal Raisin Cookies with Walnuts

2009-08-06T09:36:00.000-07:00

I've had this yummy recipe on file with picture and all... ready to post... just been so busy unpacking etc.! My grandmother-in-law had a pre-birthday party last week. It was pot-luck style and I was suppose to bring cookies... so I asked her what her favorite cookies were. She said, "Vanishing Oatmeal Raisin Cookies ... the recipe right under the lid of Quaker Oats". Hey well that seems easy enough! I had seen that recipe several times, but wasn't 100% on trying it. Sometimes the recipes on items are winners...and sometimes not. Well this one is a WINNER!! She requested her's with raisins and walnuts. Yummy! My dear little boy loves them as well! I used my oats from food storage. I also made them with all-purpose flour the first time, and half whole wheat- half all-purpose the second time. Also, I found online that you can soak your raisins in warm water with a splash of vanilla... it really makes a difference in the texture of the raisins... love it! Either way... these are YUMMMMMMY! Happy Birthday Grandma!

Vanishing Oatmeal Raisin Cookies with Walnuts

1/2 cup (1 stick) plus 6 tablespoons butter, softened
3/4 cup firmly packed brown sugar
1/2 cup granulated sugar
2 eggs
1 teaspoon vanilla
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt (optional)
3 cups Oats
1 cup raisins, soaked in warm water and vanilla while making the rest of the dough

Heat oven to 350°F. In large bowl, beat butter and sugars on medium speed of electric mixer until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, cinnamon and salt; mix well. Add oats and raisins; mix well.
Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.
Bake 8 to 10 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.
Prep Time: 20 min
Cook Time Time: 08 min

Variations:
Bar Cookies: Press dough onto bottom of ungreased 13 x 9-inch baking pan. Bake 30 to 35 minutes or until light golden brown. Cool completely in pan on wire rack. Cut into bars. Store tightly covered. 24 BARS. VARIATIONS: Stir in 1 cup chopped nuts. Substitute 1 cup semisweet chocolate chips or candy-coated chocolate pieces for raisins; omit cinnamon. Substitute 1 cup diced dried mixed fruit. HIGH ALTITUDE ADJUSTMENT: Increase flour to 1-3/4 cups and bake as directed.

Jen's Spit Spat Salad

2009-07-24T19:10:00.000-07:00

Well I apologize for not posting in what seems like FOREVER! We have moved!! I love, love, love, LOVE my new home! Now that we are starting to settle in... I've had a little more free time!

My friend Jen H. makes this fabulous refreshing salad! I first tried it about a month or so ago at a ward Enrichment Night. The food theme was salad. So everyone brough different salads, and her's was sooooo amazing I went right home to see if she had already shared this little gem in the Relief Society Cookbook for our ward... and yes... she sure did!! Thanks Jen! I left out the green bell peppers...not because I don't absolutely love them... just didn't have any on hand. Well enjoy!! *Note... she says that this goes great by itself or with any italian dish. I would have to agree!

Julienned (hope I'm using the term right lol)... alternating sides of my cucumbers for presentation.

My new kitchen!!!! I know not the best picture... but you get the idea... oh what fun to cook and bake in!!!

Jen's Spit Spat Salad

3 medium cucumbers, sliced
1 pkg cherry tomatoes
1 pkg yellow grape tomatoes, or pear tomatoes
1 green bell pepper, sliced into bite sized pieces
3/4 C sugar
2/3 C apple cider vinegar
1/3 C vegetable oil
1 tsp salt
1/4 tsp pepper
dash of garlic powder

Prepare veggies, and set aside in seperate container. Mix sugar, vinegar, oil and spices. Chill dressing and DO NOT add to veggies until ready to serve. Enjoy!

Food Storage Refried Beans

2009-07-24T19:07:00.000-07:00

I've been tackeling the art of incorporating food storage into our daily lives... easy one because it's well ... super easy... and SOOOOO yummy! I love cannery refried beans! Just boil water and add beans. Stir and let sit about 10 minutes. I believe it's equal parts water and beans. If you want them to be thinner, use more water. My can had directions...yours probably does too :o) My DS LOVES them!! See...

Chocolate Peanut Butter Balls

2009-07-06T09:11:00.000-07:00

Again... sorry didn't have my camera... took this from my cell phone! These are great to serve around the holidays. Dear sweet Mr. H LOVES chocolate and peanut butter, and is quite picky and really won't each much else ... his desserts that I typically make him consist of: Chocolate Chip cookies, Peanut Butter Rice Krispie Treats, Peanut Butter Brownie Bites, and ... these! (all recipes are now offically on BLB for your enjoyment too!). Come to think of it... he loves Chex Muddy Buddies, and that recipe is not on here YET! I'll work on it :o)

Chocolate Peanut Butter Balls

*adapted from Kellogg's Rice Krispie's recipe*

1 cup crunchy peanut butter
1/4 cup margarine or butter, softened
1 cup powdered sugar
2 cups Rice Krispies®
1 1/2 cups semi-sweet chocolate morsels
2 tablespoons vegetable shortening
54 mini-muffin paper cups

In large electric mixer bowl, beat peanut butter, margarine and sugar on medium speed until thoroughly combined. Add KELLOGG'S RICE KRISPIES cereal, mixing thoroughly. Cover bowl with saran-wrap and chill in freezer for about 15-20 minutes, until better to handle. Portion mixture, using rounded teaspoon and shape into balls placing on parchment lined baking sheet. Return to freezer for about 15-20 minutes.

Melt chocolate morsels and shortening in small saucepan, over low heat, stirring constantly (or in microwave for 30 second intervals stirring well each time). Dip balls into chocolate with a spoon, gently tapping on side of bowl to remove excess chocolate, or use a toothpick to “dip” into chocolate and place back onto parchment. Chill for about 10-15 minutes, until firm. Serve on a platter with or without mini-muffin paper cups. Store in an airtight container in refrigerator.

** on a similar BLB post, you will see you can cover with white candy melts and use a food coloring pen (red) and M&M's to make scary Halloween eyeballs! **

White Chocolate Cran-Orange Macadamia Nut Cookies

2009-07-06T09:02:00.000-07:00

White Chocolate Cran-Orange Macadamia Nut Cookies...Well that's a mouthful!!! I like to call them Kirsten's Cookies. That's where I got the recipe from, http://kirstensfoodblog.blogspot.com. She is our friend and neighbor and we LOVE anything and everything she makes! Now this recipe calls for orange oil, but I didn't have any so I made it without...still SOOOOOOOOOO yummy! Although that little hint of orange is amazing if you do have it on hand.

I made these over the 4th of July weekend... and it makes about 4 dozen cookies.... and they were gone in a couple days! I had nearly a dozen myself.... oh yummmmy!

White Chocolate Cran-Orange Macadamia Nut Cookies

*Recipe from Kirstens' Food Blog*

1 cup shortening
1/2 cup butter
1 1/3 cup sugar
1 cup brown sugar
4 eggs
1 tsp. vanilla
1 tsp. orange oil
2 tsp. soda
1 1/2 tsp. salt
2 1/2 cups oats
3 2/3- 3 3/4 cups flour
1+ cup white chocolate chips
1 cup craisins
1 cup coarsely chopped macadamia nuts.

Preheat oven to 350 degrees F
Beat first 4 ingredients together about 5 minutes. Add eggs one at a time. Beat well after each egg. Add vanilla and orange oil. Stir together soda, salt, flour, and oats. Add to creamed mixture. Stir in chocolate chips, Craisins, and nuts (measure in heaping cup-fuls...if doing exact measurements...probably about 1 1/4 C of each). Drop by spoonfuls on ungreased cookie sheet or on parchment lined baking sheet. Bake 10-12 minutes.

Strawberries and Sugar

2009-07-06T08:57:00.001-07:00

Okay didn't have my camera so this is taken from my cell phone sorry! It's so yummy though! And super easy. You will most likely never serve your strawberries plain again! (Unless serving them with fruit dip or something).

My mother-in-law serves her strawberries like this, and they are always gone in minutes! I had never had them like this before, and always wondered how she made the "syrup"...it's so easy!!!

Strawberries and Sugar

1 lb clam shell strawberries, rinsed

4-6 T sugar

Rinse strawberries. Cut tops off. Slice vertically in 1/4" slices. Sprinkle sugar on top and toss until well coated. Let sit for about 20-30 minutes. Serve!

Berry Berry Cool Pie

2009-06-29T11:43:00.000-07:00

My sweet dear mother invited us all over to her house for dinner last night. She made homemade lasagna... yummmmy! And this yummy dessert! Perfect for summer and even more perfect for THE FOURTH OF JULY!!! It's super quick and easy and is absolutely delicious. Enjoy!!

If you're looking to save some cash... buy generic sweetend condensed milk and cool whip topping (really... it tastes the same). Also, if you are in the east valley (Arizona)... I suggest going to Superstition Ranch Market on Main east of Greenfield... always great prices on produce!

Thanks Mom!

***DISCLAIMER... This is NOT my picture... it is (obviously if you look at it...) an advertisement lol... I totally forgot to get a picture of the pie we ate!!!***

Berry Berry Cool Pie

1 (14 oz) can Sweetened Condensed Milk

1/2 C lemon juice

2 C assorted fresh berries (raspberries, blueberries or blackberries)

1 (8 oz) container Cool Whip

1 premade cookie crust or your favorite graham cracker crust (recipe on BLB)

In a large bowl, mix together milk and lemon juice; combine well. Mix in berries. Fold in whipped topping. spoon mixture into prepared pie crust. Freeze 5 hours or until set. Let stand 30-40 minutes before serving. Garnish with one whole strawberry on each slice (or however you choose). Store leftovers covered in freezer.

Frozen Hot Cocoa

2009-06-25T09:45:00.001-07:00

Okay so last night I wanted a chocolatey dessert, but not any baked goods... it's so hot and wanted something cool... but not ice cream... so what's a girl to do?!?!?! FROZEN HOT COCOA! I have had my eye on this recipe for MONTHS! I got it from My Kitchen Cafe and also Sister's Cafe (My Kitchen Cafe is one of the sisters on the latter). I LOVE dark chocolate and will try that next time... maybe half semi-sweet/half dark so it's not overwhelming. My hubbie loved it (and he's not a huge "drink person")... he said, "hmmm this tastes like a drink you would get at Starbucks...so I take that as a compliment because they have some yummy frozen drinks!

Also, this is a great way to use some of your food storage if you'd like... I was out of milk so I used my dry milk, and also used hot cocoa from the LDS cannery (my favorite hot cocoa actually... besides mexican hot chocolate!!). I also made homemade whip cream with heavy whipping cream, vanilla and sugar. I used approx 1 tsp vanilla, 1T sugar to 1 C heavy whipping cream and used an electric mixer till I got the right consistancy. Obviously the easy way is to buy some whip cream in a can from the store! One thing I didn't do, but would make the presentation oh so cute... chocolate shavings sprinkled on top!

Frozen Hot Cocoa

4 oz semi-sweet chocolate, in chips or broken into pieces (about 1/2 C)

2 tsp hot cocoa mix

1 1/2 T sugar

1 1/2 C milk

3 C ice

Whipped Cream (optional garnish)

Chocolate Shavings (optional garnish)

Melt the chocolate chips about 30 seconds in microwave, stir. If not melted all the way, about 20-30 seconds more and stir again until smooth. Add hot cocoa and sugar, and stir till smooth. Add 1/2 C milk slowly while stirring consistantly. Let sit until room temperature. Add remaining 1 C milk to blender, followed by the chocolate mixture, and then the ice. Mix until you have a consistancy similar to that of a strawberry daquiri. Makes about 4 8oz servings (about 3/4 full blender). Top with whipped cream and chocolate shavings.

Grandma's Cheesy Squash!

2009-06-12T13:20:00.000-07:00

So my mom joined my son and I on our weekly trip to the market to grab some produce and we got to talking about different recipes. She said that my grandma (who is 96!!) used to make mexican grey squash all the time... very simple but absolutely amazing! So I made a little bit today for lunch with black beauty organic squash from my own garden! Enjoy!

Grandma's Cheesy Squash

1 squash per 2 people serving, thinly sliced

1/4 C mozzarella per squash, grated

dash of salt and pepper to taste

Place thinly sliced squash in a pot, adding enough water to just cover the squash. Cook on medium heat until all the pieces are opaque and cooked through. Drain any water if necessary. Serve immediatly, adding a dash of salt and pepper and sprinkling with mozzarella. The cheese will melt onto the squash from the heat.... it's soooooooooooooo yummy... and semi-healthy I have to say!

Watermelon Sherbert Slushy

2009-05-25T21:44:00.000-07:00

These are not only refreshing and yummy... BUT ABSOLUTELY ADORABLE!!! Another great find from my Kraft magazine... FREE Kraft magazine! Filled with coupons and recipes! Gee, I should get some sort of kickback for spreading the word .... hmmmm... Anyways! We had these as a little refreshment pool side before throwing the burgers and dogs on the BBQ for Memorial Day. Oh yummy! Still can't get over how stinkin' cute the mini chocolate chips are!!! Even my little nieces commented on how, "they look just like watermelon seeds!!!". Okay so enjoy! PS I think we came to a consensus that this is low calorie... FAB-U-LUS!!!

PPS I finally have my super nice camera back and took this horrible picture... lol... sorry we were out by the pool and having fun! At least I remembered a picture right?!?!!?

Watermelon Sherbert Slushy

3 C cubed watermelon

1 C crushed ice or at least 2 - 2 1/2 C cubed ice

1 C watermelon, raspberry or lime sherbert

4 tsp lime juice

2 tsp mini chocolate chips

Put watermelon, ice, sherbert and lime juice in blender and blend about 30 seconds or until smooth and well blended. Garnish with abotu 1/2 tsp mini chocolate chips. Makes about 4 8oz servings. Serve immediatly. Note* if using regular ice make sure to add more than a cup or it will be runny rather than slushy. Note* If you live in Arizona SUPPORT YOUR LOCAL GROCER... BASHA'S!! I bought my sherbert there and there was only two options, Rainbow or Orange. Buy rainbow... it is like the neoplolitan of sherberts and guess what... it has watermelon and lime! So you just use 2/3 for this, and then the other third to make the Orange Dreamsicle Dessert in a previous post... Oooooh I'm goood!!!!!!

Orange Dreamsicle Dessert

2009-05-25T21:35:00.000-07:00

We had friends over for Sunday dinner and had Cafe Rio night... recipe for that in another BLB post... super yummy! For dessert I tried a recipe that I found in a free Kraft magazine that I get sent to my home quarterly (I think it's quarterly). They have coupons and also some great recipes! This is straight from my recent issue... you can go sign-up for a free magazine online! I highly suggest it... they are great! This recipe tastes like the Real McCoy (is that how they spell it???).... it's so wonderfully cool, creamy, and DE-LISH-US! I will make this probably at least once more this summer... it was a hit! Most everyone had dessert SECONDS... you know it's good then!

Again like with my Watermelon Sherbert Slushy... not the greatest picture considering I have my camera back... I was nervous and embarrassed because my husbands friends were there and I had to snap a picture before they ate it all... and I knew they would tease me ... it was like I was fighting with myself taking the picture.... ugh the stress of being a closet-foodblogger.... ugh! I need to come to grips with it HEY WORLD ... I'M A FOODIE!!!!! HATE ME OR LOVE ME... I'M A FOODIE!! lol... I don't think I've been this worried about what someone thought of me since like... fifth grade! Ugh the trauma of being young!

Orange Dreamsicle Dessert

2 C Orange Sherbert, softened

1 8oz block of cream cheese, softened

1 14oz can of sweetened condensed milk

1 tsp vanilla

1/2 C orange juice

1 8oz tub of Cool Whip, thawed

Line a loaf pan (9x5) with foil. You will want to make sure you have enough foil to hang over the edges at least a good 6-8 inches AFTER you have pressed it down to line the inside. Otherwise you may have some run-off which will cause your dessert to stick to the loaf pan when frozen... disaster! Once your sherbert is softened spread it on the bottom of loaf pan. Next using an electric hand mixer, blend the cream cheese well, until smooth (2-3 minutes). Add milk, vanilla, and orange juice. Mix well. Fold in cool whip until well blended. Pour cream mixture on top of sherbert. Fold up extra foil to cover. Freeze for at least 3 hours before serving. When ready to serve turn out onto a plate inverted... wa-la! Enjoy.

Blackberry Jam

2009-05-20T13:31:00.000-07:00

First - I know this picture is horrible. lol sorry!!!! Anyways, I had recently posted about making strawberry freezer jam. Yesterday I made a batch of blackberry freezer jam by request from my hubby. Mr. H served his mission in the beautiful state of Oregon, and they have some of the most delicious blackberries ever! So since blackberries were recently on sale at Safeway... (thank you CouponSense lol)... I bought 4 5.6 oz packages. That was the perfect amount to make one batch using Sure-Jell Certo Premium Liquid Fruit Pectin. I googled forever to find out many ounces are in a dry pint because the recipe calls for them in pints... it ended up basically being 4 packages that ere 5.6 oz a piece.

I am still letting it set-up for the recommended 24 hours... that's why I don't have a pic of it on some yummy warm buttered rolls! Well, enjoy your jam making! There are awesome recipes that come with the pectin for all sorts of fruits that will be coming in season throughout the summer!

Also, after using the liquid pectin with my strawberry freezer jam... I really do feel this is pretty much full proof pectin or fool proof in my case as I am sometimes a little spacey in the kitchen. I have had no problems yet... and I am a total newbie!

Blackberry Freezer Jam

*Follow the recipe for whichever pectin you buy... they come with recipes*

4 (5.6 oz) containers of blackberries, smashed

Juice of 1 Lemon (2 T)

1 pouch of Certo pectin

4 C sugar

Smash blackberries with a potato masher. Don't over mash... you do want some of the fruit chunks in there.. it is jam! Use a seive to remove some of the seeds if you wish. I left them in. Juice one lemon to give yourself 2 T fresh juice. Mix the juice and pectin in a small bowl. Add exactly 4 C sugar to exactly 2 C smashed berries. Mix for a good 3 minutes, or until all sugar is dissolved. Add pectin/juice mixture and stir well. Pour into cleansed containers (1-2 C containers), leaving about 1/2 free at the top. Lightly screw on lids. Let sit at room temperature for 24 hours. Then use within 3 weeks (storing in fridge), or store in freezer till ready for use. Thaw and store in fridge when ready to move from freezer for use.

Squash! Squash! Squash!

2009-05-13T19:34:00.000-07:00

Okay so this is really not a new recipe... but an addition to a family favorite. The recipe to this pizza crust and sauce is already here on BakingLikeBetty in the main course section. HOWEVER!! I made it with a twist... usually we do pepperoni and cheese. Well because I had extra squash we made half veggie, half pepperoni. On the veggie side I cut the squash into thin slices and spread on half the pizza along with thinly sliced green bell peppers and sliced black olives.... oh yummmmmy!

*sorry used my camera phone again... not the best shot*

With the extra squash (because I only used half a squash for the pizza...) I cooked on stove top. No real measurements... just put sliced squash in small pan. Fill with enough water to cover squash. Cook on medium heat until "white" part of squash becomes transparent. Add about a T of butter and a dash of salt and pepper.

Cheesy Chili Corn on the Cob

2009-05-12T12:44:00.000-07:00

This is super yum!! Sorry about the picture... I know it's been a couple weeks of lousy pic's. I promise I'll really try to download all my pics and make room for more! In the meantime... this pic from my cell phone will have to do.

I made these for the first time about a year ago. They are so good! I saw it on an episode of Food Network with Giada. I promise you'll love it!!! We had ours for dinner last night with BBQ chicken and grean beans.

Cheesy Chili Corn on the Cob

Corn

Salt

Mayonnaise

Parmesan Cheese

Chili Powder

Pepper

Fill your sink about half way with cold water and a few T of salt. Toss in your corn to soak for several hours. Remove husks. Brush mayonnaise on corn. Sprinkle parmesan and chili powder on. Followed by salt and pepper. Wrap in tin foil. Grill for about 10 minutes, rotating evenly. Enjoy!

Our First Harvest From the Garden!!

2009-05-12T12:37:00.000-07:00

I'm so excited!!!!!!! This is the first time we have had a garden ... and also the first harvest from that garden! Take a peek at our Gold Rush squash! I got the seeds from cooks garden dot com. They have great organic seeds. Eeeeeeeeee! I'm so excited! was nervous about harvesting them. It was very simple... just grabbed the squash closest to the stem and twisted slowly to try to get as much of the stem to come off with it. Then I put them in a sink full of cold water for about an hour and rubbed them down really good to make sure they were super clean from anything outdoors.

On another gardening note: We are going to be putting a shade up over the garden ASAP... the Arizona desert sun is just reaking havoc on the garden. I think I will save on watering too... because it won't get sucked up by the sun so much. Plus the leaves and roots won't roast so much.

Last note: I went to Starbucks again today to get my coffee grounds for fertilizer (the best stuff around I tell ya)... the ladies that worked there laughed at me because they had never had someone come through the drive thru before to only get a bag of coffee grounds. Well being a member of the Church of Jesus Christ of Latter Day saints... there are only a few items on the menu I would order and while their orange dreamsicle slushy is so yummy... wasn't cravin' one at the moment... and had Baby H in the car .... and it's HHHHHHOOOOOOTTTT like over 100 degrees outside.... so I think I was being pretty smart to stay in my air conditioned car! Laugh it up.... I wasn't dropping coffee grounds walking back to my car with baby in one arm, grounds in the other... sweating bullets... lol... so anyways that's my day!

Cafe Rio Pork Burrito or Salad!

2009-05-07T17:07:00.000-07:00

Happy Belated Cinco de Mayo!! I actually made these on the 5th, BUT haven't had a chance to post till now. As with some of my other recent posts... sorry about the poor quality of the pictures... I had to use my cell phone.

Okay so anyways! THESE ARE D-LISH!!!!! They do take a little bit of work, but are sooooo worth it! I first had them at my friend Kellen's house. I tried to mimick her recipe, and think we have a winner! She gave me some tips to make it even better... thanks Kellen!

Okay so a couple things before you get started... this will feed about 8-10 people. Tomatillos... what did you call me???? Tomatillos... yea... what?!?!? They are in the pepper area of the produce area. They have a green husk as shown in the picture below... just peel off that bad boy and chop away!!! They are part of the tomato family... but kind of more like a pepper. If you don't have any tomatillos available... the dressing tastes great without it too. And don't feel bad if you didn't know what a tomatillo is/was... I'm half Mexican... had absolutely no idea... I wiki'd it lol. And the other thing... a quick way to warm a bunch of tortillas for a buffet style dinner like this... Heat oven to 350, lay about half a dozen tortillas flat and wrap in foil. Warm in oven for about 5 minutes on a cookie sheet. Wa-la!

Cafe Rio Pork

1 (5-6 lb) Pork Roast

2 cans Dr. Pepper (or Coke, but DP is better) DO NOT use diet

1 tsp garlic salt

1 C golden (light) brown sugar

1 (6 oz) red taco sauce (in mexican food aisle)

1 tsp dry mustard

1 tsp cumin

Juice of 1 lime (or 3 T from bottle)

Place roast in crock pot and fill half way with water. Set on low for 12 hours. Drain water and shred. Mix rest of ingredients, add shredded pork, and cook for an additional 2-4 hours.

Tomatillo Salad Dressing

2 Tomatillo's peeled, and diced

1 pkg ranch dressing mix

1 C milk

1 C mayonnaise

1/2 bunch cilantro, chopped

1 clove garlic, minced

Juice of 1 lime (or 3 T from bottle)

1/2 jalapeno with seeds removed (or 1 T from can)

Mix in blender and chill before serving.

Lime Cilantro Rice

2 C rice

4 C chicken broth

1/2 bunch cilantro, chopped

Juice of 1 lime, (or 3 T from bottle)

2 cloves garlic, minced

1 tsp salt

1 T sugar

1 small onion, finely chopped

1 (4 oz) can diced green chilies (in mexican food aisle)

Mix all ingredients and cook rice in cooker or on stove top. Took about in hour in my rice cooker.

Serve on a warm flour tortilla or over a bed of lettuce. Layer as follows:

Green Romaine Lettuce, shredded

Cafe Rio Pork

Lime Cilantro Rice

Black Beans (I just used canned, warmed up)

Tomatoes, diced

Onions (I used scallions/green onions, chopped)

Avocado (add a little lime to keep them from turning brown)
Mozzarella cheese, grated

Tomatillo Dressing

Worms in Dirt Cupcakes

2009-05-07T16:58:00.000-07:00

Apologies on the picture... our digital camera's battery is recharging... and well... things have just been crazy... so I just used my trusty cell phone... sorry!

I promised my kiddo's in Primary that I would give them a treat if they filled up a jar with little fuzzballs... one fuzzball for every child that brings their scriptures to Primary... once it's filled up... TREATS FOR EVERYONE! I gave them a hint: "I'm bringing you worms!!!"... ewwwww!

These are very basic, but super fun and yummy! Enjoy! It's such a fun treat for spring!

Worms in Dirt Cupcakes

1 box chocolate cake mix (or your fav recipe)

1 container chocolate frosting (or fav recipe... there is one that follows below)

24 Oreo cookies, crushed

24 gummy worms, cut in half

Preheat oven to 350. Prepare cake mix. Bake cupcakes. Crush Oreos: my favorite way to do this is stick 'em in a ziplock bag, seal, and crush with a rolling pin. Prepare frosting. Let cupcakes cool at least 30 minutes. Frost and decorate one cupcake at a time (or your frosting will set and nothing will stick!). Frost, sprinkle with Oreo's, get a dab of frosting on gummy worm and stick on top. Wa-la! Worms in Dirt Cupcakes!

Chocolate Frosting

1/2 stick butter, softened

3 T milk

3 T cocoa powder

2 C powdered sugar

1 tsp vanilla

Mix until smooth with an electric mixer. If icing is too stiff, use a little more milk (about a tsp at a time) until desired consistancy is achieved.

FREE Fertilizer @ Starbucks!

2009-05-02T15:22:00.000-07:00

So my garden is growing like CRAZY! I love it! So much fun! I can't wait to reap the rewards of all the yumminess that's on it's way! Long story short... I am trying to use as much "natural" stuff as possible from pesticides to fertilizers... I heard you can get free coffee grounds at Starbucks to use as fertilizer... and coffee grounds are some of the best stuff you can use for fertilizer. Here's the empty bag I just ... well... emptied... onto my garden! We'll see how well it works!

Soooo.... save yourself some $$ and go to Starbucks and grab yourself some FREE fertilizer.... really what is better than free?!!??!

Banana Split Salad

2009-04-27T14:24:00.000-07:00

This recipe is straight from Paula Deen... I came across it also on The Hungry Housewife's blog... I've been waiting for awhile now ... okay only since February (for strawberries to go on sale of course!!!).

We had my side of the family over for Sunday dinner and served up this super yummy dish along with BBQ Chicken, Sumi Salad (recipe here on BLB), Sour Cream Mashed Potatoes (recipe here on BLB - from Ina Garten), and for dessert ... Death by Chocolate Trifle (recipe here on BLB).... it was YUMMMMMMMMMMMMMMMMMMMY! Everyone kept saying, "Wow... this really tastes just like a banana split!!!". So if you're lookign for a yummy fruit salad to serve up this summer... here you go!

Banana Split Salad

1 (14 oz) can sweetened condensed milk

1 tub of Cool Whip (12 oz, but 8 oz will work too), thawed

1 can (21 oz) cherry pie filling

3 medium banana's, sliced

1 (8 oz) can crushed pineapple, drained

1/2 C chopped pecans, toasted

1/2 C shredded sweetened coconut

1 C fresh strawberries, sliced

Garnish: Pecans, coconut, strawberries and chocolate fudge (all optional)

In a large bowl combine milk and cool whip till well blended. Fold in the cherry pie filling, banana's, pineapple, pecans, coconut and strawberries. Garnish as you wish. Serve chilled.

Grandma's Dill Veggie Dip

2009-04-27T14:20:00.000-07:00

So this is THE BEST VEGGIE DIP EVER!!!!!! In Mr. H's Grandma's family cookbook it's called "Sharon's Dill Dip". It's seriously so yummy. There is one ingredient that I was clueless about at first... Beau Monde seasoning. Well it's made my the good folks at Spice Islands seasonings. I bought mine at Safeway. Most grocery chains should have it in stock. This is SUPER easy, SUPER quick, and ADDICTINGLY yummy!

Grandma's Dill Veggie Dip

2/3 C mayonnaise

2/3 C sour cream

1 tsp dill weed

1 tsp Beau Monde seasoning

1 T dried minced onion

1 T parsley flakes

Mix ingredients well and serve chilled with a variety of veggies.

Marshmallow Creme Fruit Dip

2009-04-23T21:15:00.000-07:00

OKAY THIS IS SOOOOO YUMMY... do you notice I start most of my posts this way???... So anyways, it really is! I tried this for the first time on Easter Sunday for my nephew's baby blessing brunch (wow say that 10 times fast!). My personal favorite is the Brown Sugar Dip (that recipe is already posted here on BLB), just because I LOVE brown sugar and it's caramely-like goodness... but this is a very very very close second. In Mr. H's book and Baby H... it's numero uno! They LOVE it! So without further ado... Marshmallow Creme Fruit Dip!

Marshmallow Creme Fruit Dip

1 (8 oz) tub of cool whip, thawed

1 (7 oz) container of marshmallow fluff

3 oz cream cheese, softened

Allow cool whip to thaw in fridge for at least 8 hours. Allow cream cheese to set at room temperature for 1-2 hours or until softened. Mix all three ingredients with a hand-held mixer until smooth and well blended. Serve chilled. Serve with any sort of berries, banana, pineapple... pretzels would probably be good in this as well... anything would be good with this! Yummmmmmy!

Breadsticks

2009-04-23T21:08:00.000-07:00

These are soooooooooooooooo good! Super picky Mr. H LOVES them! They were a hit ... even baby H loved them... well let's be honest... he's a carb-baby and loves anything bread related! But seriously these are super easy and super yummy... doesn't get much better than that! I used my Kitchen Aid for them... and that was perfect. We paired them with spaghetti and meatballs (another BLB posted recipe) and roasted asparagus (another BLB recipe on this blog). Enjoy! PS a little trick for reheating bread of any kind in the microwave... dampen a paper towel and wrap it around the bread stick... microwave for 5-10 seconds at the most... and it will warm up without getting hard or chewy.

Breadsticks

*from Sisters Cafe sisterscafe.blogspot.com*

1 ½ cup warm water

1 Tablespoon yeast

2 Tablespoons sugar

3 ½ cup flour

½ tsp salt

Butter for pan

Dissolve yeast in warm water. Add sugar and let it sit and bubble for a few minutes. Add the salt and flour. Knead for 3 minutes. Let the dough rest for 10 minutes. Melt 3-4 Tbsp of butter and pour most of it onto a cookie sheet. Roll dough to cover cookie sheet. Cut to desired width, then twist or lay flat on cookie sheet. Brush remainder of butter on breadsticks and sprinkle with garlic salt, parmesan cheese, and parsley (or whatever seasonings you like). Raise for 10-20 minutes. Preheat your oven to 375 and bake for 20 minutes, or until golden. You can roll them out to fit a cookie sheet and they will be pufffy and soft. If you prefer a thinner, crunchy breadstick roll them out to fit a cookie sheet and a jelly roll pan.

Strawberry Jam

2009-04-22T13:32:00.001-07:00

These days don't come around very often:

A) Feel like I'm slightly worthy to join the ranks of Martha Stewart lol

B) Strawberries are 33cents a pound!!!

C) It's beautiful and warm and a wonderful time to make jam!

D) You have a best friend that will teach you how to make jam!! (Thanks Kellen)!!

E) Almost forgot E... I used my food storage sugar! I am really trying to make an effort to use and rotate my food storage. So yippy!!!!

The jury is still out on which is more "user-friendly"... liquid pectin or powder. I used liquid... so we will see. It's still settin' up. I should have a better idea about this time tomorrow. I tried a bit before canning it.... OH YUMMMMMMMMMY!!! There's really NOTHING like homemade jam! This was really so fun and so easy... I think I'm going to make another trip to the store and make some more jam in the next couple weeks... We'll see... if I can get another great deal like 33 cents a lb for berries!!

***** KEEP IN MIND... this recipe below is if you use the same exact pectin I used.... follow the recipe on your box of pectin*****

Strawberry Jam

2 1/2 (1 lb) container's of fresh strawberries

8 C granulated sugar

1/4 C lemon juice

2 packets liquid Sure-Jell Certo pectin

12 jelly/jam jars with lids

Canning funnel for regular mouth jars

Wash your lids and jars, dry and set aside. Wash berries. Cut tips off berries, then finely chop. Use a potato masher to break down the berries until it's very juicy and you only have some chunks of fruit left. Measure out exactly 4 C of berries and 8 C of sugar, mix until sugar is dissolved. Mix liquid pectin and lemon juice and let sit about 10 minutes, stirring occasionally. Combine lemon-pectin mixture and strawberry-sugar mixture, stir constantly until pectin is well combined and all sugar is completely dissolved (for about 3 minutes). Using funnel pour jam into jars leaving about 1/2" room on top for expansion upon freezing and setting. Twist jar lids on until almost all the way closed. Let sit at room temperature for about 24 hours until set. Then refrigerate and use within a few weeks or freeze for up to a year. When frozen and ready to use, allow to thaw in the fridge. Super yummy with PB & J, or on homemade oven hot rolls with butter.... oh yummmmmmy!!

Strawberry Whipped Sensation

2009-04-21T21:10:00.000-07:00

Thanks to the good folks at Kraft for this YUMMY recipe! You know you can sign up for a free quarterly magazine with recipes and coupons at their website. That's how I found this little gem! I've been holding on to it for months waiting for warmer weather (it was suppose to be 101 today in Phoenix), and also strawberries to go on sale ( I bought mine for .33 cents a pound at Greenfield Market on Greenfield and Main in Mesa... highly recommend it for produce). I'll have a strawberry jam recipe on the way in the next couple days.

I altered it a bit because I don't think they allowed for enough Oreo's for the crust... you can never have enough Oreo's right?!!?!?!

Strawberry Whipped Sensation

4 lbs strawberries, divided

1 (14 oz) can sweetened condensed milk

1/4 C lemon juice

1 (8 oz) tub cool whip, thawed & divided

18 Oreo's, crushed

3 T butter, melted

Line a loaf pan with foil. Crush 2 C of strawberries in a large bowl. Mix in milk, juice and 2 C cool whip. Pour into prepared loaf pan. Put Oreo's in a ziplock bag and crush with a rolling pin. Melt butter and stir into Oreo's. Spread Oreo mixture evenly on top of strawberry mixture. Gently press crust down into strawberry mixture. Cover with excess foil from around the edges. Freeze for at least 6-8 hours, or until firm. Remove and invert dessert onto a serving plate. Spread with remaining cup of cool whip. Slice remaining strawberries for garnish. Freeze any leftovers.

Egg Salad Sandwiches!

2009-04-13T13:59:00.000-07:00

I've been waiting MONTHS to make this! One of the great things about all the leftover hard-boiled eggs is the great things you can make out of them! We only have one child in our family... so we don't have too many leftover eggs to work with. Some of the great things you can make are: potatoe salad, deviled eggs.... and.... EGG SALAD!!

Egg Salad Sandwiches

4 large hard-boiled egg, peeled and chopped
½ C mayonnaise
¼ C chopped green onion
½ C chopped celery
1 T pickle relish
a dash of curry or paprika
a dash of Salt
a dash of Pepper
4 leaves of lettuce or spinach (optional)

8 slices dark rye bread, toasted OR served as a sandwich in a croissant or bagel

To make hard boiled eggs:
Place a few eggs in a saucepan, cover with at least an inch of water. Add a half teaspoon of vinegar and some salt to the water (if the shells crack while boiling, the vinegar will help keep the egg in the shell). Cover and bring the water to a boil. As soon as the water is boiling, remove from heat and let sit, covered, for 12 minutes. Drain water, add cold water to cool the eggs, let sit a couple minutes longer.

Once you have hard boiled eggs:
Remove shell from egg. Chop then lightly mash up the chopped egg a bit with a fork. Mix together the chopped hard-boiled egg, mayonnaise, onion and celery. Sprinkle with salt and pepper and curry powder. Mix. If you haven't already, toast your bread slices. Put a layer of lettuce on one slice of toasted bread, spread the egg mixture on top of the lettuce, put another slice of toasted bread on top. Great with croissants or bagels as well!

Makes 4 sandwiches.

Chicky and Egg Cupcakes

2009-04-10T22:07:00.000-07:00

Happy Easter!! I found this little gem on Food Network. These look so impressive and intimidating...but they are really sooooo easy! My hubby helped me and he did a great job! Thanks baby!

If you need airheads I recommend going to a candy shop or gas station where you can specifically buy white ones for the egg shell. I went to Water and Ice because they have a ton of candy... I bought pretty much every white airhead there!

Chicky and Egg Cupcakes

*Modified from Food Network*

1 box of cake mix prepared, cupcakes

White Vanilla Frosting (canned or homemade... a recipe is here on BLB)

2 C coconut, shredded & sweetened

Blue, Green and Yellow food coloring

24 Peeps

12 White Airheads

1 bag of Whoppers Robin Eggs or "spotted" Jelly Beans

Prepare cupcakes. Let cool for about an hour. Prepare frosting, and add 1:3 drops (green:blue) food coloring to get a teal/turquise color. DO NOT FROST UNTIL "GRASS" IS READY. Preheat oven to 250. Add 2 tsp green and 1/2 tsp yellow to coconut, and mix well until desired color is reached. Bake coconut until dry for about 15 minutes. Let cool. Frost cupcakes and immediatly sprinkle grass to make a little circle on top of frosting. Use frosting to "stick" candies on top. Cut Airheads in half so you have 2 that are about 2" in length. Make each half into a half oval, with one half "cracked" as shown. Place the Peep in back, followed by the "egg", then a few Robin Eggs in front. Wa-la... you have the cutest little cupcakes ever!!! Enjoy!

Easter Bunny Cupcakes

2009-04-10T21:58:00.001-07:00

I LOVE EASTER!!! It is sometimes so easy to get caught up in the commercial part of the holiday... let us not forget... He Lives!

These cute little critters are not my own creation... I have to give credit to the good 'ol folks at family fun. I think it's familyfun.go.com if that doesn't work... google "family fun". So adorable and really super easy. A great activity for your kiddos and fun to eat!

Here is an awesome little Easter Activity you can do for FHE or anytime... we've added it to our family tradition doing it each year before we dye eggs with extended family. http://timesandseasons.org/index.php/2006/03/an-easter-activity-for-family-home-evening/

If you are looking for little packets of candy for a good price... I recommend going to a gas station where you can usually get little packs for a good price, or Wal Mart (of course!!!), or even the dollar store. For example, Jelly Belly jelly beans are WAY over priced UNLESS you head over to your local dollar store.... I always get little bags there for a buck!

Easter Bunny Cupcakes

*From Family Fun*

1 box white cake mix, prepared cupcakes

White frosting (canned or homemade...there's a vanilla frosting recipe right here on BLB)

1-2 C coconut, shredded & sweetened

24 large marshmallows

48 mini-marshmallows

light pink sprinkles

48 skittles and/or chewy sweet tarts (bright pastel colors) or even jelly beans

Black Wilton's decorating frosting (optional)

Make cupcakes according to box direction. Let cool at least an hour. Frost with vanilla frosting, and immediatly sprinkle coconut on top for bunny "hair'. Cut large mallow in half width-wise and squeeze a little to get an oval shape. Dip sticky side of mallow in pink sprinkles. Dip "ears", eyes, nose etc. in a dab of frosting to "stick" to "face". Skittles and Chewy Sweet Tarts work great for eyes and nose. I used green and purple for eyes, and pink and red for the nose. You can also use jelly beans or anything else that works well for you. I dotted a little black frosting to make the eye a little more apparent. You can also add whiskers with thin black licorice or frosting.

Happy Easter!

Southwest Chicken Salad

2009-04-07T17:21:00.000-07:00

I got this off Sisters Cafe on Blogspot. Thanks ladies!!!! so yummy!!!! I have had this printed off and waiting to make for MONTHS and finally made it... it was a HIT, and I'm so glad I hung on to it. http://sisterscafe.blogspot.com/ they have lots of good recipes.

How to cut an avacado in chunks... First cut in half and stick the knife in the seed like pictured below to "pull" it out.

Next use your knife to "score" each half, then scoop it out like so... You can sprinkle lime juice on the avacado to avoid browning.

Southwest Chicken Salad

1 (16 oz) bag frozen corn
2 large chicken breasts or 4 regular sized
1 can black beans, rinsed and drained
1 jar of MEDIUM salsa (or hot, but not mild... mild will lose all flavor while cooking)
Garnish with any of the following:
Sour Cream
Shredded Cheese
Cilantro
Avacado
Salsa
Tomato
Onion
Lettuce

Place corn on bottom of crock pot. Follow with chicken breasts. Top with black beans and salsa. Cook in crock pot on high for 5 hours. Remove chicken and shred with forks. Place shredded chicken back in crock pot and mix with corn and beans. Place a handful of corn tortilla chips on plate and slightly crush with the palm of your hand. Place a good sized portion of chicken mixture on top of chips and garnish as you'd like. This really isn't the same with tortillas... the saltiness of the chips makes it so yummy! Reheats very well!

General Conference Picnic

2009-04-07T17:13:00.000-07:00

We started a tradition in our family this year having a picnic between sessions... Here's a quick snap shot of the picnic basket we took to make our lunches on the go. It was yummy and a really nice time together. I look forward to doing this every conference!

Snickerdoodles

2009-04-07T16:55:00.000-07:00

We had "Cafe Rio" night at our friends house the other night... oh yummmm I have to get the recipe for those yummy burritos.... soooooo good! We brought drinks and dessert, which was perfect for me because I had been looking for an excuse to make snickerdoodles!

This is a recipe from my MIL's mother and it's so wonderful!

*I added the baking time (thanks Kirsten!!) and also specified the part butter portion of the recipe.... sorry it was vague!*

PS ... IMO if you see a snickerdoodle recipe that doesn't call for cream of tartar.... it just isn't a good snickerdoodle recipe!! There's just something about that cream of tartar (I use it in my playdough recipe too).

Grandma's Snickerdoodles

1 C shortening (part butter), room temperature (I did 3/4 C shortening and 1/4 C butter)

1 1/2 C sugar

2 eggs, room temperature

2 3/4 C flour

2 tsp. cream of tartar

1 tsp. soda

1/4 tsp. salt

2 T sugar

2 tsp cinnamon

Preheat oven to 400. Mix shortening, sugar and eggs. Stir dry ingredients seperately. Mix wet and dry together. Roll into balls the size of walnuts. Roll in mixture of sugar and cinnamon. Place on ungreased baking sheet or parchment paper lined sheet. Bake for 8-10 minutes, they will be puffed up and "crackely". In my oven the magic time was 9 minutes to perfection! They will puff up and then flatten out. Let cool a few minutes before removing to cooling rack.

Sour Cream Mashed Potatoes!

2009-03-30T16:26:00.000-07:00

These are the best mashed potatoes ever! I got the recipe from one of my favorite lady's in the kitchen... Ina Garten! Thank you Ina!!!! These are so light and fluffy, and great alone or with gravy. Some key tips I learned from this recipe that can translate to any recipe ... tricks to light and fluffy potatoes... cut in small cubes about 1" to boil and make sure you simmer until they fall apart VERY easily with a fork, also add a lot of salt to the boiling water, another tip is to heat your milk and butter (if you don't... cold ingredients will cause your taters to lock up and you will have dense/heavy taters)...

Again ... same picture form my Pork Chops post... sorry about it... only had my cell phone on me and also didn't take the time to crop my little one's sippy cup out... lol ...

Sour Cream Mashed Potatoes

Ina Garten

3-4 pounds boiling potatoes, peeled
Kosher salt
1 1/2 cups milk
6 tablespoons unsalted butter
1/2 cup sour cream
1/2 teaspoon freshly ground black pepper

Cut the potatoes into 1-inch cubes and place them in a large pot. Cover the potatoes with cold water and add enough salt so the water tastes quite salty. Bring to a boil, then lower the heat and simmer, uncovered, for about 10 to 12 minutes, until the potatoes fall apart easily when pierced with a fork. Meanwhile, heat the milk and butter in a small saucepan, making sure it doesn't boil. Set aside until the potatoes are done. As soon as the potatoes are tender, drain them in a colander. Place a food mill fitted with a small disc/blade over a glass bowl. Process the potatoes through the food mill, turning the handle back and forth to force the potatoes through the disc. As soon as the potatoes are mashed, slowly whisk in enough of the hot milk/butter mixture to make the potatoes very creamy. Add 2 teaspoons of salt and the sour cream and pepper and whisk to combine. Taste for seasoning and serve hot.

Pork Chops & Pork Chop Gravy!

2009-03-30T16:16:00.000-07:00

This is a family favorite. So simple and so yummy! Sometimes the best recipes only call for a few ingredients. Sorry about the picture quality. That's my son's sippy cup you see in the background and the pic was taken with my cell phone :o) sorry!

Pork Chops & Pork Chop Gravy

4 Pork Chops (I prefer boneless butterfly...but get what you'd like)

4 T Olive Oil

Salt

Pepper

Gravy:

Grease in frying pan from pork chops

4 T flour

4 C milk

Heat your frying pan (if you have an electric skillet 375 works well). Drizzle with oil. Lay your pork chops down. Sprinkle the sides facing up with salt and pepper to taste. Then flip after a few minutes and sprinkle the sides that were previously down. Continue to flip until juices run clear.

Remove chops when finished, and add equal parts flour to grease in your pan. So if you eyeball it and have about 4 T of grease, add about 4 T of flour. Whisk until flour is dissolved into grease. Add milk a cup at a time and continue to whisk until you see your gravy forming. The gravy will thicken as it cooks. You will want to add more milk a little at a time if your gravy is too thick, and a little flour dissolved in a little water if your gravy needs to be thicker. Add salt and pepper to taste. This is EXCELLENT poured over your chops and mashed potatoes. Also any extra gravy you have left over is soooo yummy if you dip some bread or rolls in it!

Root Beer Floats!

2009-03-30T16:10:00.000-07:00

I love winter... my favorite of all the seasons... second best is spring! The warmer weather means IT'S TIME FOR ICE CREAM!!! WOOHOO!!! We had some extra vanilla ice cream on hand from making some YUMMY peach cobbler (recipe for that here on BakingLikeBetty)... so I thought... hmmm I wonder if we have some good 'ol A&W Root Beer left over too... and as luck would have it... WE DID!

This is not a special/secret recipe. I just wanted to post it on here because it's something yummy, something I love, and a good 'ol fashion hit!

Root Beer Floats

As much vanilla ice cream as you'd like

As much root beer as you'd like

Fill your glass with several scoops of vanilla ice cream. Then fill it up with root beer. Now drink and enjoy!

They're Growing!

2009-03-30T15:32:00.000-07:00

Just a quick update on our garden! Here is our banana tree... I heard you are suppose to be able to get banana's once the tree has been planted for THREE years...hmmm not sure? But I really hope so! This is our third year with this little guy!

Here is one of four square foot gardening boxes we have in our backyard. Keep in mind you can do yours in any number of squares... 2x2, 3x4...whatever! I don't recommend doing more than 3 wide though... it makes it hard to reach across and plant/get to your garden at arms length.

If you look in the far back we have our Sugar Baby Watermelon growing well. Then below that from left to right: okra, 200lb pumpkins (Mr. H's crazy idea... should be fun if they get that big!!), and butternut squash (we are still waiting for them to sprout). Then below that we have our canteloupe! The little water spout you see capped off is our future goal for a watering system... it's still in the works!

This is another box we have... In the far back the Gold Rush squash is growing like a jungle... we may have to give some of these away as transplants if it gets too crazy! I think next time I will plant a couple, then a few weeks later a couple more and so on. That way I have what I can use, and not enough for a whole army... it's like a weed! Then below that I have a couple rows horizontal ... of radishes... I hear that's a good companion plant for squash to keep away beetles. Then cucumber, then more radishes, then Black Beauty squash (I get my seeds from Cook's Garden... they have great names for thier veggies lol).

We have some wonderful neighbors that had some extra hot pepper plants they grew inside for transplanting. I was lucky enough to get a couple... I found that they are good companions to the cucumber and squash families to help with any root rot problems. So they are now living friendly with the radishes, squash and cucumbers.

And here we have our lettuce... it's a slow growing veggie... You can see some are doing better than others. But none the less... they are growing! Again this is a lesson learned: note to self... next time plant only a couple... then a few weeks later a couple more, and so on. I'm going to have way too much lettuce all at once... oops!

Here we have our scallions (green onions) and carrots (great companion plants). The scallions are furthest away and look like a couple blades of grass per plant. Then the carrots closer to you. The big leafy plants down the middle towards the back are another gift from our wonderful neighbors. They also gave us some extra yellow and red bell peppers! Oh yummmmmy I can't wait for these! I found that carrots and onions are suppose to be great companion plants ... yup both of them... for sweet pepper plants! So that's where they now have their home.

Fruit Dip!

2009-03-20T11:03:00.000-07:00

This is THE BEST FRUIT DIP EVER!!!!!! I first tried it when a really great friend of mine made it... and she wouldn't tell me what was in it till after I tried it. My reaction was "Mmmmm this is so good it tastes like caramel!!". Kellen laughed and then told me it was .... sour cream and brown sugar! So easy, so simple.... and sooooooooooooooooooo good! Even if you don't like sour cream.... you will LOVE this! I don't have exact measurements. It's basically 2:1 (sour cream:brown sugar). You can't tell from this picture, but it's a light brown color. You just keep mixing till the sugar is dissolved and you like the flavor. It's so addicting! I always eat any left over.... just plain by the spoonful! It's that good!

Fruit Dip

1/2 C sour cream

1/4 C brown sugar

Mix until sugar is dissolved. Keep refrigerated. Super yummy with bananas and strawberries. You can add more or less of either ingredient to suit your own personal taste. Enjoy!!!

Roasted Asparagus!

2009-03-20T10:55:00.000-07:00

Ohhhhhhhhhhhhhh this is soooooooooooo yummy!! Plus it's a super easy way to prepare your veggies... sometimes I really think the recipes with the least ingredients taste the best! Even super picky Mr. H loved them and had SECONDS!!

I tried the recipe mostly because I had ad-matched them at WalMart for a super good deal!

Roasted Asparagus

Ina Garten

1 bunch of fresh asparagus

olive oil

Kosher salt

black pepper

shredded parmasen cheese

Preheat oven to 400. Spread asparagus on cookie sheet. Drizzle with olive oil. Roll asparagus around in oil to get it covered really well. Sprinkle with Kosher salt and black pepper. Bake for 15 minutes. Remove and sprinkle with shredded parmasen cheese. Bake an additional 5 minutes.

Spaghetti with Meatballs!

2009-03-20T10:44:00.000-07:00

These are super yummy meatballs!! For the longest time I would just make regular spaghetti (sauce and noodles)... very plain. We would sprinkle shredded parmasan cheese on top, but it just wasn't cutting it. So this is what we came up with... I got the recipe from Sister P and her daughter... we'll call her Little P... it's from my ward's Relief Society cookbook... they are awesome!!!!!!! The recipe made about 15 meatballs, between me, Mr. H and Little H.... we ate them all at dinner and then a couple leftovers for lunch the next day. Scrumptious!!!!!

Meatballs

1/4 C bread crumbs

1 med. onion, finely chopped

2 eggs

2 T. milk

2 tsp. dry mustard, divided

1/4 tsp. black pepper

1 lb. hamburger

3/4 C. brown sugar

1/2 C. ketchup

2 T. vinegar

Preheat oven to 350. Mix bread crumbs, onion, eggs, milk and 1 teaspoon of dry mustard. Add meat and mix well. Divide meat into 12 portions, form into meatballs and place in 9x13 baking dish. Mix together brown sugar, ketchup, vinegar and remaining teaspoon of dry mustard. Stir until sugar is dissolved and pour over meatballs. Bake for 35 minutes. Serve over spaghetti, or alone ... these are SO yummy!! Enjoy!!

** In the original recipe it calls for 2 slices of bread run through a food processor to make the bread crumbs. Feel free to do that instead.

Chocolate Chip Oreo Cookies!

2009-03-10T15:13:00.001-07:00

What's better than Chocolate Chip Cookies and Oreo Cookies??? Chocolate Chip Oreo Cookies of course!!! I found these on Picky Palate about a year ago.... and have made them several times. They are a family favorite.

Yesterday was the first time I made them with fresh ground whole wheat from my food storage. They were wonderful! I only did 1/2 whole wheat and half all-purpose. It worked out really well and didn't effect the end result at all! I'm finding you can really exchange 50/50 in any recipe.

Chocolate Chip Oreo Cookies

1 stick butter, softened
6 T sugar
6 T brown sugar
1 egg
1/2 tsp vanilla
1 1/4 C flour (or 50/50 whole and regular)
1/2 tsp baking soda
1/2 tsp salt
8 Oreo's broken into chunks*
1 C semi-sweet chocolate chips

Preheat oven to 350. Line cookie sheet with parchment. Cream butter and sugars. Add egg and vanilla. In seperate bowl, whish flour, soda and salt. Add dry to wet ingredients. Fold in Oreo's and chocolate chips. Place 2" scoops of dough about 2" apart on cookie sheet, and bake 8-10 minutes. Let cool a few minutes before removing from sheet.

*Be sure to break Oreo's into CHUNKS!! It is not the same if you crush the Oreo's. I break each Oreo into about 6 pieces. So chunks about the size of pineapple chunks from a can. Hope that makes sense. Enjoy!!

Also, if you double... 6T doubled equals 3/4 C on the sugars. Everything else should be easy to double.

Makes about 2 dozen.

Baking Like Betty

Allergy Free Healthy Living Blog

Momma Breeleoni's Cooking Allergy-Free

2-Ingredient Chocolate Pumpkin Muffins!

Crunchy Cupcakes

AFAA's Food-Allergy Friendly Cookbook

Pumpkin Cookies

Cinnamon Molasses Muffins

Love this recipe we found on FAAN's recipe site. www.foodallergy.org. Hope you enjoy it too! Super easy and kids love it! So if you have a picky eater...give everyone a break and make these yummy treats...no fighting..they'll eat it and you can relax!

Cinnamon Molasses Muffins

1 1/2 cup flour1/2 tsp. baking soda1 1/2 tsp. baking powder1 1/4 tsp. ground cinnamon, divided1/2 tsp. salt1/4 cup oil1/2 cup dark molasses1 cup applesauce1 T. sugar

Directions

Honey Dijon Balsamic Vinegarette

Vegan Chocolate Chip Cookies...Free of all top 8 allergens!

Peruvian-Style Roasted Chicken

Ingredients

Method

Nutrition

Quinoa Tabouleh

Ingredients

Method

Nutrition

RHNJ Skinny Italian's Old World Pizza Dough - LOVE, LOVE, LOVE IT!

Pumpkin Dip

Rice Cooker OR Oven Baked Spanish Rice

Slow Cooker or Oven Baked Refried Beans

SunButter Muddy Buddys!!

Strawberry Scones!

Hashbrowns!

Meatball Subs!

Pumpkin Chip Muffins!

S'more's Chocolate Chip Cookies!

Aunt Betty Jean's Rolls

Standby Bran Muffins

Easter Breakfast Rolls

Wheat Sprouts

Wheat Berry Salad with Goat Cheese

Happy Birthday Mr. H - Fortune Cookie Cupcakes with Almost Homemade Buttercream Frosting!

Grandma's Whole Wheat Bread - Food Storage!!

Chicken Cordon Bleu Bake

Support the 2010 Walk for Food Allergy in YOUR area!

Twice Baked Potatoes - BAKING LIKE BETTY FOR REAL!!!!

Old Fashioned Banana Cream Pie... Finally!!!!

Chocolate Sauce!

Caramel Corn

Paula Deen's Peach's N Cream Muffins

Ginger Snaps

Mexican Wedding Cakes

Miniature Strawberry Cheesecakes

Hot Fudge for Ice Cream!

Cube Steak & Gravy

Funnel Cake

Teriyaki Steak Marinade

Pie Crust

Fajitas!

Oreo Turkey Treats!

Baked Potato Soup

Creme Brulee - Barefoot Bloggers

Sesame Parmesan Dressing

Grandma's Chicken & Rice Soup

Pumpkin Cinnamon Buns

Zucchini with Parmesan

Boo Cups!

Trader Joe's Sunflower Seed Butter Part II - The Cookie!

Trader Joe's Sunflower Seed Butter Part I

Susy's Avacado Lettuce & Tomato Sandwich

Mama's Poor Man's Lasagna

Peanut Free World

Taco Macaroni

Wheat Berries

Bucket Storage - Wheat

Jamaican Jerk Roasted Potatoe's

Vanishing Oatmeal Raisin Cookies with Walnuts

Jen's Spit Spat Salad

Food Storage Refried Beans

Chocolate Peanut Butter Balls

White Chocolate Cran-Orange Macadamia Nut Cookies

Strawberries and Sugar

Berry Berry Cool Pie

Frozen Hot Cocoa

1 1/2 cup flour
1/2 tsp. baking soda
1 1/2 tsp. baking powder
1 1/4 tsp. ground cinnamon, divided
1/2 tsp. salt
1/4 cup oil
1/2 cup dark molasses
1 cup applesauce
1 T. sugar