Saturday, December 20, 2008

Christmas Truffles

1 can sweetened condensed milk
¾ cup of butter- melted
¾ cup cocoa powder
1 Tablespoon vanilla extract

In a medium saucepan, combine the butter and cocoa over medium high heat. Whisk to a boil. Add the milk and vanilla, blend thoroughly, and refrigerate for 3-4 hours. Scoop out with a tablespoon and form into balls with your hands. Roll in powdered sugar or cocoa powder.

Chocolate Candy Cane Cookies

1 ¾ Cups all purpose flour
¼ teaspoon of Salt
¾ cup of butter
½ cup dark cocoa powder
1 cup of sugar
1 egg

1 cup of powdered Sugar
¾ teaspoon peppermint extract
½ crushed peppermints
¾ cup of butter-softened
red food coloring

In a large mixing bowl, cream the butter and sugar. Mix in the ege yolk. Add dry ingredients and beat together well. Cover and refrigerate 1 hour. Scoop out into tablespoon size balls and place onto parchment lined baking sheets about 2 inches apart. Flatten balls with a glass and bake in a 350 degree preheated oven for 8 minutes. Cool completely on a wire rack.

Filling: Mix all ingredients except crushed peppermints in a large mixing bowl and blend completely. Spread filling on 1 cookie and top with another. Roll the edges in the crushed peppermints.

Sunday, December 14, 2008

Dinner Rolls

I decided to make dinner rolls today to go with the Turkey dinner I made. They were delicious! Try these!

3 c. warm milk
2 tbsp. sugar
3 tbsp. or 3 pkgs. yeast
3/4 c. Crisco
1 c. sugar
3 tsp. salt
2 eggs and 1 egg yolk
9 c. flour (approximately)
Combine 2 tablespoon sugar and yeast. Pour warm milk over sugar and yeast and let set for 5 to 10 minutes. Add 2 cups flour and beat well. Add other ingredients except flour and beat well. Add flour 1 cup at a time, beating well after each. Add flour only until you have a soft dough. Cover and let rise in warm place about 1 1/2 to 2 hours.
Shape into rolls and place on greased cookie sheet. Brush with butter and let rise until double. Bake at 350 degrees about 15 to 20 minutes until nicely browned. Makes about 8 dozen dinner rolls

Saturday, December 13, 2008

To Die for Cinnamon Rolls!

I can't take credit for these cinnamon rolls- they came from blog. If you have never looked at the blog before- check it out! Ree Drummond posts the best recipes and step by step instructions. She also blogs about her life on a ranch- she was a city girl who married a cowboy and they have 4 children.

I will just give you the link to the webpage and you can check it out for yourself!

Sunday, November 16, 2008

Pork Chops and Rice

This is a recipe that we love in our family! Hope your family will love it too!

Pork Chops (as many as you need for your family- usually 6 average size pork chops can fit in a 13X9 cake pan depending on the size you like to use)
2 cups of rice (we use white rice)
4 cups of water
4 wylers beef boulion cubes

Preheat the oven to 350 degrees

Brown your pork chops
pour the water in a pot along with the 4 beef boulion cubes- boil the water and boulion cubes

Measure the 2 cups of rice and pour them in a cake pan. After the water and boulion cubes have boiled- pour the water in with the rice in the cake pan.

When the pork chops are fryed and cooked all the way through- arrange them in the cake pan on top of the rice and cover the pan with tin foil.

Place the cake pan in the oven and bake at 350 degrees for 1 hour.

Soda Cracker Toffee

1 c. brown sugar
2 sticks of butter- and it has to be butter- it won't turn out if you use margerine

Lay crackers on a foil lined cookie sheet that you have greased with butter. Boil brown sugar and 2 sticks of butter for 2 minutes. Stir constantly- otherwise it will burn. Pour mixture over crackers evenly so that it covers all crackers completely. Bake at 350 degrees for 5 minutes. Take out of oven and immediately sprinkle 1 package of chocolate chips ( milk chocolate or semi sweet) spread the chocolate chips as they melt to frost. Let the candy set- I always put mine in the fridge overnight and then break in to pieces.

I warn you that you will love this and won't be able to quit eating it! :) I make this for goody plates at Christmas.

Tuesday, October 14, 2008

Crockpot Chicken

This is a great Sunday dinner and the chicken is so tender!

4-6 chicken breasts (I use boneless ones)
2 cans of cream of chicken soup
1 can of water

Place the chicken breasts in the crockpot. In a bowl combine the cream of chicken soup and a can of water and stir until mixed well. Pour the cream of chicken soup mixture over the chicken breasts in the crock pot and cook on high for 6-8 hours.

Serve with mashed potatoes or rice

Potato Soup

It is that time of year! It's cold outside and it's time for soup! So here is a recipe that I came up with based on several recipes that I tried and modified. My favorite part is that it is easy to prepare and it is ready for you at dinner time. This is one of our favorite things to eat at our house in the fall and winter.

1 big container of chicken broth
1 8 oz package of Cream Cheese
2 cups of milk
a bunch of peeled and chopped up potatoes
several slices of bacon cooked and broken up
Salt and Pepper to taste

Combine this in a crockpot and cook for at least 8 hours on high so potatoes are nice and soft.

Just before you serve, put a little bit of flour in the soup to thicken it and stir it up well- remember to only add a little at a time- you can always add more but you can't take it out once it is there!

Garnish with cheese, sour cream, anything else your heart desires!

Serve in bread bowls! Yummy!

Friday, October 3, 2008

Homemade Oreo Cookies

This is a recipe that I got from my cousin's wife- they are a family favorite and whenever anyone brings these to a family event they don't last long!

First- Preheat your oven to 375 degrees

What you need:

1 chocolate cake mix
3/4 c. of Shortening
2 eggs

Mix all of these ingredients together VERY WELL!

Drop by scoop (I use my smallest pampered chef scoop but a teaspoon would probably work just as well.) on to a cookie sheet.

Cook them for 6-7 minutes- you don't want them too well done- they should still be moist.

Then you can make your own frosting they suggested cream cheese frosting but I have also used vanilla and it tasted fine to me.

For a variation on this recipe I made lemon oreos- I used 1 yellow cake mix, 1 tsp of lemon juice and then follow with the Shortening and eggs. They were delicious with cream cheese frosting. I always modify the recipe to make it mine so that was my modification!

Cafe Rio Pork Recipe, Rice and House Dressing

Sweet Pork

1-2 lb. pork tenderloin (I have used inexpensive pork carnitas also - available at Winco)

1 cup brown sugar

2 cups fresh salsa

Mix sugar and salsa, pour over pork. Cook in crock pot for 8 hrs. on low. When done shred with two forks and return to juice in crock pot and allow liquid to absorb. Serve with tortillas and all the fixins!

Green Chile Rice (Serves 6)

1 cup rice

2 cups chicken broth

4 oz. green chiles

1 sm. onion, diced

1/3 cup fresh cilantro

1 tsp. oregano

1/2 tsp. salt

1-2 tsp. cumin

3 green onions.

Mix together and pour into greased 9 x 13 pan. Bake in the oven for 1 hour or until rice is done at 350.

Cilantro Salad Dressing (This gets rave reviews everytime I serve it)

1 pkg. Hidden Valley Ranch Dressing (dry mix)

1 cup buttermilk

1/2- 1/3 bunch of cilantro, chopped

1/2 - 1 small jalapeno (remove seed)

1 cup mayo

1 tsp. lime juice

1-2 tomatillos (remove outer papery skin)

1 garlic clove

Blend all ingredients in blender!

I posted this recipe for the nights when you just can't get to Cafe Rio but nothing is the same as what they fix at the restaurant so make sure you go there to eat!

Panda Express Orange Chicken

2 pounds boneless chicken pieces, skinned
1 egg
1 1/2 teaspoons salt
White pepper
Oil (for frying)
1/2 cup plus 1 tablespoon cornstarch
1/4 cup flour
1 tablespoon minced ginger root
1 teaspoon minced garlic
Dash crushed hot red chiles
1/4 cup chopped green onions
1 tablespoon rice wine
1/4 cup water
1/2 to 1 teaspoon sesame oil

Orange Sauce for Stir Fry
2 teaspoons minced zest and 1/4 cup juice from 1 large orange
1/2 teaspoon granulated sugar
2 tablespoons chicken stock
1 tablespoon light soy sauce

Combine all ingredients in small bowl and set aside.

Cut chicken pieces in 2-inch squares and place in large bowl. Stir in egg, salt, pepper, and 1 tablespoon oil and mix well.

Stir cornstarch and flour together. Add chicken pieces, stirring to coat.

Heat oil for deep-frying in wok or deep-fryer to 375 degrees F. Add chicken pieces, a small batch at time, and fry 3 to 4 minutes or until golden and crisp. (Do not overcook or chicken will be tough.) Remove chicken from oil with slotted spoon and drain on paper towels. Set aside.

Clean wok and heat 15 seconds over high heat. Add 1 tablespoon oil. Add ginger and garlic and stir-fry until fragrant. Add and stir-fry crushed chiles and green onions. Add rice wine and stir 3 seconds. Add Orange Sauce and bring to boil. Add cooked chicken, stirring until well mixed.

Stir water into remaining 1 tablespoon cornstarch until smooth. Add to chicken and heat until sauce is thick. Stir in 1 teaspoon sesame oil.

Serve at once. Makes 6 servings.

Spaghetti Factory Spaghetti with Browned Butter and Mizithra Cheese

Cooked spaghetti, drained
Mizithra cheese, grated (I found this cheese at Harmons- I will warn you it is a little pricey!)
Parsley, chopped

In a large pot melt butter over very low heat until it turns a light nutty brown color, being very careful not to let it get too brown. Add cooked spaghetti to the pot, and stir to coat with the butter. Fork a portion onto a plate and top with grated mizithra. Sprinkle parsley over top.

Thursday, September 11, 2008

Triple Layer Peanut Butter Brownies

I wish I could take credit- they are sinfully good! But then for me anything that is chocolate and peanut butter (that is a bonus)....I LOVE! This recipe comes from

Prep Time:
40 min
Total Time:
2 hr 10 min
32 servings, 1 brownie each

What You Need
1 pkg. (19 to 21 oz.) brownie mix, prepared in 13x9-inch pan
1 cup cold milk
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1 cup creamy peanut butter
1/2 cup powdered sugar
1-1/2 cups COOL WHIP Whipped Topping (Do not thaw.)
3 squares BAKER'S Semi-Sweet Chocolate
1/2 cup PLANTERS Dry Roasted Peanuts, coarsely chopped

Make It
WHISK milk and pudding mix 2 min. while brownies are cooling. Add peanut butter and sugar; mix well. Cover and refrigerate pudding mixture until brownies are completely cooled.

SPREAD pudding mixture over brownies.

MICROWAVE COOL WHIP and chocolate on HIGH 1 min., stiring every 30 sec. Spread over pudding; sprinkle with nuts. Refrigerate 1 hour. Refrigerate leftovers.
Kraft Kitchens Tips

Prepare as directed, using JELL-O White Chocolate Flavor Instant

Chicken Enchiladas

I got this recipe from the Studio 5 program on I can hardly wait to try them!

Chicken Enchiladas

By: Brooke Carn - Wasatch Woman (I try to give credit to the people who made the recipe if it wasn't me- most of the time it won't be me!)

3 pounds boneless, skinless chicken breasts
1 16 ounce jar mild salsa
1 15 ounce can refried beans (I prefer Taco Bell Fat Free)
4 cups shredded cheddar cheese, divided
1-2 cans prepared enchilada sauce (I prefer Rosarita red)
15-20 flour tortillas, soft taco size

1. In a crock-pot, combine chicken breasts and salsa. Let cook over medium heat for about 6 hours, or 4 hours over high heat. The chicken is done when it can be shredded apart with a fork.
2. Take chicken out of crock-pot and shred the meat. Return the shredded meat to the juices accumulated in the crock-pot.

3. To the chicken add refried beans, 2 cups of cheese and enough enchilada sauce to make a little sauce. The mixture should be easily spoon able and not too thick.

4. Spray a 2- quart casserole with non-stick cooking spray. Spread enchilada sauce in the bottom of the pan.

5. Coat one tortilla with enchilada sauce and spoon about 1/3 cup of chicken mixture on to the middle of the tortilla. Roll the tortilla, like a cigar to loosely hold the chicken mixture in. Repeat with remaining tortilla to fill the pan. Pour a little enchilada sauce over the top to ensure the tortillas will not dry out. Sprinkle cheese down the center of the pan.

If fresh, cook the enchiladas at 350 degrees F. for 30 minutes or until the cheese is melted and sauce is bubbly. If frozen, bake at 350 degrees F. for 1 hour covered and 30 minutes uncovered

This is one of my favorite make-ahead recipes. I love it because for the same effort of one meal I can make at least three. Having these enchiladas in the freezer makes weeknight dinners easy and delicious.

Servings: Three 6 person servings
Prep time: 30 minutes active, 5-6 hours inactive

Tuesday, September 9, 2008

Rice a Roni Meatballs- or "Nutballs" as my kids call them

This is another recipe from my Childhood! Enjoy! I'd love to hear what you think!

1 egg
1 pound of raw hamburger or ground turkey not frozen
1 one package of riceroni noodles only- beef flavor

Mix this together with your hands then form them in to balls make sure that they are small enough to cook all the way through and brown them

Take the seasoning mix from the riceroni and mix it with 2 3/4 cup of water and pour it over the meatballs after you have browned them.

Turn your fry pan down to simmer and cover with a lid and simmer for 30 minutes

Hamburger Ho Boy

I can't explain the name but I can tell you that the family loves it and I love it because it is EASY! I grew up eating this, it is my Mom's recipe.

1 pound of Ground Hamburger or Ground Turkey browned

2 cups of cooked rice

1 Can of Tomato Soup and One can of water

Grated cheese - up to you how much to put in

Instant Potatoes that have already been cooked-I usually make the one for 6 servings

Preheat the oven to 350 degrees. Combine the meat, rice, soup and water in a casserole dish and cook for 20 minutes. Scoop the instant potatoes on the top of the meat and rice mixture and them cook for 20 more minutes. Finally sprinkle the grated cheese on top of the potatoes and cook about 5 more minutes until cheese is melted.

Yum Yum!