Sunday, August 30, 2009

Granny Kay's Caramel Popcorn


1 cup butter (2 sticks)
2 cups brown sugar
1 cup Karo syrup
1 can sweetened condensed milk

Bring first three ingredients to a boil, then add can of milk. Stir constantly. When it reaches a soft-ball stage, add 1 tsp. vanilla and remove from heat.

Pour over popcorn. Note to self: I think today I made 4 batches of popcorn, and it made enough caramel for one large bowl and large square tupperware perfectly.

Wednesday, August 26, 2009

Chow Mein Haystacks

2 bags small chow mein noodles
3/4 c. peanut butter
1 bag butterscotch chips
1 c. marshmallows

Melt the peanut butter over medium heat, then add butterscotch chips. Remove from heat and add chow mein noodles. Then after that is thoroughly mixed and it's cooled a bit, add marshmallows.

***Do NOT add marshmallows while sauce is still hot or it will just melt the marshmallows.

Spoon onto waxed paper.

Honey Lime Enchiladas

After Another great one from here.
Honey Lime Enchiladas
1/4 lbs. pork or chicken, cooked and shredded
1/3 c. honey
1/4 c. lime juice
1 Tbs. chili powder
1/2 tsp garlic powder
2 (10 oz) can green enchilada sauce
equal parts mixed together of:
shredded mozzarella cheese
shredded cheddar cheese
flour tortillas
Mix together sauce ingredients then add to shredded meat. Let the sauce soak into the meat for about 30 minutes.
Lightly spray 2 pans with non-stick baking spray. Pour green enchilada sauce into pans to coat the entire bottom. Fill tortillas with shredded meat and desired amount of cheese. Roll and place in dish.
Pour remainder of sauce over enchiladas and sprinkle more cheese on top. Bake uncovered at 350 degrees for 30 minutes. Then turn on broiler and place enchiladas nearer the top of oven. Let it broil until cheese is slightly brown and crispy.
I served it tonight with spanish rice and black bean salsa.

Monday, August 24, 2009

Black Bean and Corn Salsa

2 cans black beans, drained
1 can diced tomatoes, drained
1 can shoepeg or white corn, drained
diced jalapenos
2 Tbs. olive oil
1/4 c. diced red onion
1 bunch cilantro, diced
3 Tbs. redwine vinegar
1 cup salsa
salt and pepper

Drain beans, corn, and tomatoes. Mix together. Add cilantro 1-2 hours before serving. Keep chilled.

I don't think you can go wrong with this one. It's a pleaser.

Banana Bread for Joey

My middle child, Joey, is about as funny as they come. And he is sharp as a tack--he remembers random things forever. About a year ago, my friend Christiana had made some banana bread and had offered Joey a piece. He loved it, and he still talks about it every time her name comes up. And whenever we see her, he asks her if she has any banana bread.
So on the first day of school I made sure to have some banana bread waiting for him when he got home. I was worried that I overcooked it, but Joey gobbled up all three pieces, then ate 3 more so I guess it was okay!
This is the recipe that I used. It will make either 1 larger loaf or 2 small loaves. I made 2. If you make 1 I think you should cook it a little longer.

1 cup sugar
1/2 c. shortening
2 eggs--cream together
3 very very ripe bananas
1 tsp. baking soda
2 cups flour
1/2 tsp. salt
Bake at 350 for 45 minutes. Chek if done by putting toothpick in the middle--if it comes out clean it's done.

Sunday, August 16, 2009

Granary Bread


1 1/2 Tbs. yeast
3 1/2 cups warm water
1/2 cup oil
1/2 cup honey
1/4 cup molasses
1 Tbs. salt
1 1/2 c. quick-cooking oats
1 1/2 c. wheat germ
1/2 c. soy flour (I forgot to buy this so I just added an extra halt cup of wheat flour)
4 1/2 c. whole wheat flour
2 c. white flour


Dissolve yeast in warm water. Add oil, honey, molasses, salt, oats, cracked wheat, wheat germ, and soy flour. Beat well. Gradually add whole wheat and white flours to form stiff dough. Knead till smooth and elastic. Place in greased bowl; cover and let rise till double in bulk. Punch down, divide into thirds, and mold into loaves. Place in greased loaf pans.
*At this point I had the idea to brush the tops with water and add some oats before I cooked the bread. It made it look pretty, and they toasted in the oven, giving it a nice added flavor.
Let rise till double. Bake at 350 degrees for 30 minutes. Makes 3 loaves.

From the cookbook Christmas Recipes from the Lion House

Saturday, August 15, 2009

Menu Plan

Sunday: Spaghetti Chicken, Granary Bread from Lion House cookbook

Monday: Lasagna

Tuesday: Chicken Amandine

Wednesday: Dance Convention, dinner at the drive-through on the way home

Thursday: First Day of School!!!! Chicken Ranch Crockpot Dinner, Banana Bread

Friday: Happy Anniversary to us! 13 years!!!

Saturday: Leftover buffet

Chocolate Peanut Butter Cupcakes

Step One:

Step Two:
1 cup powdered sugar
1 cup creamy peanut butter
5 Tbsp. marg.--room temperature
3/4 tsp. vanilla
1/4 tsp. salt
1/3 cup heavy cream or milk
Mix first five ingredients in a bowl and mix on medium low speed until creamy. Add the cream or milk and then beat on high speed until light and smooth.
Step Three:

Step Four:

Step Five:

Thank you for sharing this recipe Barefoot Contessa! I love your show!

Friday, August 14, 2009

Chicken Cream Cheese Soup

Found the recipe here. Lovin those sisters.
I made this tonight for dinner because I came across the recipe, and noticed I had all of the ingredients already in my refrigerator. I need to put a big *STAR* by this one because my husband went crazy over this soup. He kept telling me how good it was all night, and he even said that "I outdid myself with this one." I thought it was good, but not that amazing.
1 lb. chicken (breasts or combination)
1 onion, diced
1-2 Tbs. butter
2 handfuls baby carrots (about 2 cups sliced small)
4-5 potatoes, diced small
1 cup milk
1/4 c. flour
8 oz. pkg. cream cheese
1. Put chicken in pot and cover with water; boil until cooked. Take chicken out of water but keep the broth. When chicken is cool, shred.
2. Saute onion in butter. Put onion in pot and add carrots and potatoes. Add 3-4 cups of broth or enough to cover vegetables. Add bouillon cubes or soup base for flavor. (I add 4 bouillion cubes.) Bring to a boil and simmer until veggies are tender.
3. Mix flour with milk and add to soup. Soften cream cheese in microwave then add to soup in little pieces and stir until melted. Season with salt and pepper.

Brownies for a Crowd

Recipe copied from The Sisters' Cafe

3 cups sugar
1/2 cup + 1 Tbsp cocoa (Dutch is darker)
1/2 tsp salt
1 1/2 cups melted butter
5 eggs
2 1/2 tsp vanilla
3 cups flour

Mix together and spread on a buttered cookie sheet (standard stainless steel). Bake in a preheated 350 oven for 30 minutes. Be sure to not overcook. Frost

1/2 cup butter
3 1/2 tsp cocoa
6 TBsp milk
1 tsp vanilla
Powdered Sugar--I have never measured. I just add until I get the consistency I want. If it becomes too thick I just add a little more milk.

Boil together, remove from heat and add powdered sugar. You can add nuts into the frosting or sprinkle on top if you would like.

Shown here with large sugar granules (can get at Roberts).

Kalua Pork and Cabbage

(not my picture, from google images)

This was our favorite thing to order when we were in Kauai. When we got home and I was missing the Hawaiian sun, I found this recipe to comfort me. :) It's soooo good, and soooo easy. And my husband loves it when I make this for him. Serve with a big scoop of sticky rice. Yum!


3-4 lb. pork butt or shoulder
1/4 c. of liquid smoke
1/4 c. sea salt
1 small head of green cabbage


Rub the sea salt and liquid smoke all over the pork butt in your crock pot. Fill with enough water to cover the pork and let cook in crock pot until you can easily shred the pork. Reserve about 1-2 cups of the liquid in the crock pot.

Julienne the cabbage into 1/8 inch strips. Saute the cabbage and pork for about 5 minutes (don't brown the cabbage.) Add the reserved liquid and cover to cook on low until the cabbage is wilted but still green. Serves 8-10.

Alternate cooking method: Sometimes instead of cooking it in the crock pot I roast it in the oven (double wrapped in tin foil) at 250 for 5-6 hours.

Chicken Amandine

From Mique's Tried and Trues. If you haven't been to her site, you should check it out. I love her recipes.


3 cups cubed, cooked chicken

1 can cream of chicken, celery, or mushroom soup

1 can water chestnuts, sliced and drained

1/4 c. chopped green onions

2/3 c. mayonnaise

1/2 c. chopped onion

1/2 c. sour cream

1 pkg. crescent roll dough

2/3 c. shredded Swiss cheese

1/2 c. slivered almonds

2-4 Tbs. melted butter


Preheat oven to 375. Combine the first eight ingredients in a large saucepan. Cook over medium heat until hot and bubbly. Pour into an ungreased 12 x 8 baking dish. Unroll the crescent roll dough into long rectangles. Place over the hot chicken mixture. Combine remaining ingredients and spread over the dough. Bake for 20-25 minutes until golden brown. Serves 4-6.

My favorite lasagna

(image from google images)

1 1/2 lb. ground beef, browned
28 oz. Prego Sauce-traditional (of course you can use any kind, but this is my favorite)
8 lasagna noodles, cooked
1 c. sour cream
3 heaping Tbs. ricotta cheese (I use way more than this, I love it so I just keep throwing more on!)
1 lb. grated Jack cheese

sauce/meat (1/2 of it)
4 noodles
Sour cream and ricotta cheese
1/2 jack cheese


Bake at 350 for 48-50 minutes.

Chicken Spaghetti


4-5 chicken breasts
garlic powder (or 1 fresh garlic clove, minced)
onion powder
1 can cream of chicken
1 can evaporated milk
1/2 c. parmesan cheese

Saute chicken breasts in garlic and onion powder. When fully cooked, remove and shred, then return to pan. Add cream of chicken, evaporated milk, and parmesan cheese.

Serve over spaghetti.

Thursday, August 13, 2009

Raspberry Pretzel Jello Salad

My cute little 9 year old daughter made this one entirely by herself.  She's learning to follow directions, and did pretty good, except this sure tasted salty.  I'm not sure what she did.

1 1/2 c. crushed pretzels (or half pretzels half graham crackers--which is what we prefer)
1 c. sugar, divided
1 cube margarine, melted
1 8 oz. cube cream cheese (softened)
1 8 oz. tub cool whip
1 large 6 oz. box raspberry jello
2 c. boiling water
1 bag frozen raspberries


1 1/2 c. crushed pretzels (like I mentioned, I like to do half graham crackers here)
1/2 c. sugar
1/2 c (1 cube) margarine, melted
Combine above ingredients and press into a 9 x 13 pan. Bake 350 for 8 minutes, then allow to cool.


8 oz. cream cheese, softened
1/2 c. sugar
8 oz. cool whip

Blend together, spread on crust, and refrigerate.

Raspberry Topping:

6 oz. raspberry jello
2 cups boiling water
1 bag unsweetened raspberries

Combine jello and water until dissolved, add raspberries and stir. Pour over cream filling and refrigerate.

Sprite Potatoes

from Kariann

1 medium onion
1/2 lb. bacon, chopped

Cook in large skillet until onion is translucent and bacon is starting to crisp.

Then add:

5-6 potatoes, peeled and sliced thin (can use food processor to slice the potatoes and carrots)
9-10 baby carrots

Stir and season with:

Season salt
onion salt
garlic salt


1-2 cans sprite, enough to just cover the potatoes

Cover and bring to a boil, simmer for about 15-20 minutes or until potatoes and carrots are tender and most of the liquid has reduced.

Cover generously with grated colby jack cheese or cheddar cheese and let melt (about 3-5 more minutes).

Can add a little more sprite to keep them from drying out before the potatoes and carrots are all the way done. We also leave a little liquid in the bottom when we put the cheese on so it's not too dry.

(Shown here with ham and swiss braid)

Tuesday, August 11, 2009

Israeli Inspired Pita Sandwich with Yogurt Sauce

From Christine Hansen

We had this served to us at beautiful visiting teaching conference about the Ten Virgins. I think this will be fun to make around Christmas time. We have a tradition on Christmas Eve where we dress up and have a shepherd's dinner.

Yogurt Sauce (make first, to allow flavors to blend)

1 cup plain yogurt
1/3 c. finely chopped, seeded cucumber (I just shredded it)
2 T. finely chopped onion
1 garlic clove, minced
1 tsp. sugar

Combine all ingredients and refrigerate. Best if made at least an hour ahead to allow flavors to blend.

Pita Filling

1 lb. lean ground beef, browned with onion, salt and pepper
2 cups cooked barley (or whatever ratio you like).
1 cup beef broth
1 tsp. oregano
1 tsp. garlic powder
1 tsp. cumin

Barley is a great meat stretcher! Use pearl barley, available in bags near the dried beans. Cook it like rice, using 2 cups of water for 1 cup barley. I used my rice cooker but the stove top will work well too. Can freeze any leftovers--add to soup, etc.

Combine beef and barley, warm on the stove with 1 cup beef broth (or more if it seems dry). You can use bouillion and water as well. This will help moisten it and allow the spices to permeate the mixture. Add oregano, garlic powder, cumin. Simmer 30 minutes or so.

Serve with:

pita bread (best price and quality at costco)
chopped cucumbers
fresh chopped tomatoes
sliced onions or green onions
yogurt sauce

Side of red grapes.

Navajo Tacos

This recipe serves 10

Navajo Fry Bread

4-5 cups flour
3 1/2 tsp. baking powder
1 tsp. salt
1/2 cup instant milk
2 cups water

Mix dry ingredients. Stir in water. Knead dough lightly, cover and let rest 15 minutes. Heat 1 " vegetable oil in a 10 " skillet. Pinch off dough in small amounts and pat dough into thin 8" circles. In the hot oil, quickly brown on both sides. Drain on paper towels.


1 1/2 lbs. ground beef
1 onion, chopped
3/4 tsp. garlic salt
1 can pinto beans

Brown ground beef and onion, drain. Add beans and garlic salt. Simmer 10-15 minutes.


grated cheese
sour cream
green onion

Sunday, August 9, 2009

Menu Plan Monday

Monday: Potato Soup (I know it's August but Brian wants me to make it for him)

Tuesday: Navajo tacos and honey butter scones

Wednesday: Ham and Swiss Braid, Spinach Salad

Thursday: French Toast and Bacon

Friday: Boating all day, drive-through on the way home

Saturday: Leftovers/clean out the fridge
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