Sunday, November 28, 2010

Apple-Cranberry Toss

Apple-Cranberry Salad Toss recipe
I made this for a family gathering. It was well received. Adapted from here.

what you need

1 pkg. (10 oz.) torn mixed salad greens
2   apples, sliced
3/4 cup dried cranberries
3/4 cup  PLANTERS Walnut Halves, toasted
2 green onions, sliced
1/2 cup  KRAFT Light Raspberry Vinaigrette Dressing

make it

TOSS greens with fruit, nuts and onions.
ADD dressing just before serving; mix lightly.

Prepare using KRAFT Creamy Poppyseed Dressing

Thursday, November 25, 2010

Apple Butter Pumpkin Pie

Apple Butter Pumpkin Pie Recipe
I brought this pie down to have  as one of the many desserts during Thanksgiving. It was a big hit with many.
Find it here


  • 3 eggs
  • 1 cup canned pumpkin
  • 1 cup apple butter
  • 3/4 cup packed brown sugar
  • 1 can (5 ounces) evaporated milk
  • 1/3 cup milk
  • 1 teaspoon Vanilla Extract
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon each ground ginger, cloves and nutmeg
  • 1 unbaked pastry shell (9 inches)
  • Whipped cream, optional


  • In a large bowl, combine the first seven ingredients. Whisk in salt and spices until well blended. Pour into pastry shell.
  • Bake at 400° for 50-55 minutes or until a knife inserted near the center comes out clean. Cover edges loosely with foil during the last 20 minutes if necessary. Cool on wire rack. Garnish with whipped cream if desired. Refrigerate leftovers. Yield: 6-8 servings.

      Wednesday, November 24, 2010

      Peanut Butter Pie Recipe

      Peanut Butter Pie Recipe
      Any peanut butter lover will like this pie from taste of home


      • 3/4 cup peanut butter
      • 4 ounces cream cheese, softened
      • 1 cup confectioners' sugar
      • 1 carton (8 ounces) frozen whipped topping, thawed
      • 1 graham cracker crust (9 inches)

      • Salted chopped peanuts


      In a large bowl, beat the peanut butter, cream cheese and confectioners' sugar until smooth. Fold in whipped topping; pour into prepared crust. Sprinkle with nuts. Chill until serving. Refrigerate leftovers. Yield: 8 servings.
      Tip: You can also use my Never fail Pie crust for this pie. 

      Never Fail Pie Crust

      This is the pie dough recipe my Grandma Robbins used. the best pie dough I've ever tried or tasted. 


      6 cups flour
      2 tablespoons sugar
      2 teaspoons salt
      3 cups shortening
      1 egg
      1 tablespoon vinegar


      1. Sift flour sugar and salt in a bowl. 
      2.   Add salt, mix well, and add shortening.
      3.  Use pastry blender or rub mixture between fingers until the size of peas.
      4.  Drop egg into clean measure cup.
      5.  Add vinegar to the egg and fill the cup up with water to the top.
      6. Add mixture to the flour a little at a time.
      7. Make four 8-inch double crust pies.
      8.  You can spread each ball into pie plate or store them in the freezer for later use.
      9. When using and baking one crusted pie, roll out on a floured counter top lined with wax paper until about as wide as the pie plate. Fold the rolled out pie dough in half placing a piece of wax paper in the center. Transfer onto the pie plate. Flute with fingers. Bake in an over preheated to 375 degrees for about 15 minutes. Coll then fill with desired pie filling, such as chocolate silk or lemon. 

      Tuesday, November 23, 2010

      Chocolate Chip cookies

      My cousin Dawnielle Robbins Larsen invited my family over for dinner. For dessert she served these cookies. They are the best chocolate chip cookies I had ever had. So of course I had to get the recipe.

      1/2 cup shortening
      1/2 butter
      1 cup brown sugar
      1/2 cup white sugar
      1/2 teaspoon baking soda
      1/2 teaspoon salt
      2 eggs
      1 teaspoon vanilla
      2 1/2 cups flour
      12 oz chocolate chips
      3/4 cup chopped nuts


      PREHEAT oven to 375° F.

      COMBINE flour,  baking soda and salt in a small bowl. Beat butter, shortening,  brown sugar, granulated sugar and vanilla extract in a large mixing bowl until creamy. Beat in eggs for about 2 minutes or until light and fluffy. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets. 

      BAKE for 8 to 10 minutes or until cookies are puffed. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

      Tips: I often bake 1 dozen and freeze the remaining cookies dough balls to be enjoyed at a later day. 

      Sunday, November 21, 2010

      Sloppy Jose

      This is my version of my Mom's sloppy Jose. Absolute favorite.
      2 pounds ground beef
      1 can tomato soup
      1/3 cup ketchup
      1/3 brown sugar
      1-2 tablespoons mustard

      1. Brown the ground beef in a skillet. Drain the grease. Sprinkle with garlic salt to taste.  
      2. Stir in the tomato soup, brown sugar, ketchup, and mustard.
      3. Heat threw. Serve on hamburger buns with cheese sliced on top. 

      Thursday, November 18, 2010

      Hamburger Casserole

      Hamburger Casserole Recipe
      This was such a comfort food. Especially on a cold winter day. Thanks taste of home


      • 2 pounds lean ground beef (90% lean)
      • 4 pounds potatoes, peeled and sliced 1/4 inch thick
      • 1 large onion, sliced
      • 1 teaspoon salt, optional
      • 1/2 teaspoon pepper
      • 1 teaspoon beef bouillon granules
      • 1 cup boiling water
      • 1 can (28 ounces) diced tomatoes, undrained
      • Minced fresh parsley, optional
      • Directions
      In a Dutch oven, layer half of the meat, potatoes and onion. Sprinkle with half of the salt if desired and pepper. Repeat layers. Dissolve bouillon in water; pour over all. Top with tomatoes. Cover and cook over medium heat for 45-50 minutes or until potatoes are tender. Garnish with parsley if desired. Yield: 10 servings.

        Wednesday, November 17, 2010

        BBQ Sauce

        I have been making BBQ sauce with this recipe for the past five years. It is so easy. Most of the time I have all the ingredients.

        1 medium onion, chopped(optional)
        2 tablespoons butter
        2 tablespoons vinegar
        2 tablespoons brown sugar
        1 cup ketchup
        3 tablespoons Worcestershire sauce
        1 teaspoon mustard
        1 1/2 teaspoon chili powder

        In a medium saucepan saute onion in the butter. Then stir in vinegar, brown sugar, ketchup, Worcestershire sauce, mustard, and chili powder. Cook 10-15 minutes. Serve over chicken nuggets, hamburgers, or BBQ chicken.
        source: Dana's Cookbook pg. 178.

        Chicken and Rice

        This recipe has very little prep time. I love that I can just pop it in the oven and in 1 hour dinner is ready.

        1 1/2 cups of quick cooking brown rice
        3/4 cup of shredded cheese
        3 cups of water
        4 to 6 chicken breasts (depending on the size of the chicken breast)
        2 cans of cream of chicken soup


        1. Preheat oven to 350 degrees.
        2. Spread the rice and cheese over the bottom of a 9x13 inch baking pan that has been sprayed with nonstick spray.
        3. Sprinkle lightly with salt.
        4. Heat the water and pour over the rice.
        5. Place chicken pieces over the rice.
        6. In a separate bowl, mix the cream of chicken soup and dry onion soup mix.
        7. Spread the mixture over the chicken in the pan.
        8. Cover with tin foil and bake for one hour and serve.
        source: Dana Thornock's Lean and Free 2000 Plus Cookbook pg. 179 

          Tater Tot Casserole

          I tried this recipe which was on our friends blog site. It soon became a favorite with our kids. Thanks Aaron and Heather Haws.

          1  pound ground beef
          1 can (14.5 oz) green beans, drained
          1 packet onion soup mix
          1 can (10.5 oz) cream of mushroom soup
          1 cup grated cheese
          Seasoned Salt
          Tater Tots

          Preheat oven to 425 degrees. Brown ground beef with seasoned salt. Drain off any excess grease. Add green beans, onion soup mix, and cream of mushroom soup to meat. Mix well. Place in a 8x8 baking dish. Place Tater tots on top of casserole. Top with cheese. Bake for 20-30 minutes.

          Tip: For a creamier sauce add additional cream of mushroom soup.

          Sunday, November 14, 2010

          Caramel Popcorn

          I got this recipe from one of my cousins, Jenni King. Her friend  Carries Yost shared it with her and I asked if I could post it here. It looked so easy, I just had to try it. It is so yummy. 

           1/2 cup  Butter
           1 cup Brown Sugar
           1 cup corn syrup.
          1 teaspoon vanilla
          1 teaspoon baking soda

          1. In a saucepan boil the butter, corn syrup, and brown sugar for 1 minute. 
          2. Quickly add the  vanilla, and  baking soda and remove from heat. 
          3. Pour over 2 pouches of microwaved  popcorn. Enjoy.

          Zesty Marinated Chicken

          A different twist on chicken. I loved the different flavors blended together. Kraft foods is a great site for recipes.

                       Zesty Marinated Chicken recipe
          1/2 cup Italian dressing
          4 small boneless skinless chicken breasts
          1/4 cup Parmesan cheese
          1 cup sliced fresh mushrooms
          2 tablespoons chopped fresh basil
          1/4 of a cup shredded Cheddar cheese

          • Heat oven to 350 degrees.
          • Pour dressing over chicken in a shallow dish; turn to evenly coat chicken. Refrigerate 1 hour to marinate. 
          • Remove chicken from marinade, discard marinade. Place grated Parmesan topping in a shallow  dish. Add Chicken; turn to evenly coat both sides of breast. Place in single layer in a shallow pan sprayed with cooking spray.
          • Bake 30 minutes. Meanwhile, cook mushrooms in skillet sprayed with cooking spray on high heat until mushrooms are tender, stirring frequently. Stir in basil.
          • Top Chicken with mushrooms and shredded cheese; bake 5 minutes, or until cheese is melted.

          Thursday, November 11, 2010

          Double-Chocolate Dream Cookies

           These cookies satisfy any chocolate lovers craving. I do prefer milk chocolate chips over semi-sweet but either one will do. It does depend on your own personal taste. Either way, they are yummy! You can find them here
          Double-Chocolate Dream Cookies


          • 2 1/4 cups all-purpose flour
          • 1/2 cup NESTLÉ® TOLL HOUSE® Baking Cocoa
          • 1 teaspoon baking soda
          • 1/2 teaspoon salt
          • 1 cup (2 sticks) butter 
          • 1 cup packed brown sugar
          • 3/4 cup granulated sugar
          • 1 teaspoon vanilla extract
          • 2 large eggs
          • 2 cups (12-oz pkg) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
          • Directions

            PREHEAT oven to 375° F.

            COMBINE flour, cocoa, baking soda and salt in a small bowl. Beat butter, brown sugar, granulated sugar and vanilla extract in a large mixing bowl until creamy. Beat in eggs for about 2 minutes or until light and fluffy. Gradually beat in flour mixture. Stir in morsels. Drop by rounded tablespoon onto ungreased baking sheets. Makes about 4 1/2 dozen cookies.

            BAKE for 8 to 10 minutes or until cookies are puffed. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
            Tips: I often bake 1 dozen and freeze the remaining cookie dough balls to be enjoyed at a later day. 

          Cornmeal Pancakes

          I fixed these for my kids a few weeks ago. They just loved them. The pancake syrup is good on them. You could also serve them with honey butter. You can find them here

          Cornmeal Pancakes Recipe


          • 1-1/3 cups all-purpose flour
          • 2/3 cup cornmeal
          • 2 tablespoons sugar
          • 4 teaspoons baking powder
          • 1 teaspoon salt
          • 2 eggs
          • 1-1/3 cups milk
          • 1/4 cup canola oil
          • Pancake syrup
          1. In a large bowl, combine the flour, cornmeal, sugar, baking powder, and salt. In another bowl, whisk the eggs, milk and oil. Stir into dry ingredients just until moistened.
          2. Pour batter by 1/4 cupfuls,  onto a lightly greased hot griddle. Turn when bubbles form on top; cook until the second side is golden brown. Serve with syrup. Yields about 17 pancakes. 

          Chicken casserole

          My mom would make this a lot growing up and it soon became one of my favorites. Hope you love it as much as we do.

          2 cans of chicken or turkey
          2/3 cup of mayo
          1/2 teaspoon of lemon juice
          2 cups of broccoli or carrots
          2 cans of cream of mushroom soup
          1/2 cup or milk
          1/2 teaspoon of curry powder
          1 cup of cheese
          2 - 6 ounces of package stove top stuffing

          1. Preheat oven to 375 degrees.
          2. Combine all ingredients except for the stuffing into a 9x13 pan.
          3. Make the stuffing according to package instructions.
          4. Layer stuffing on top.
          5. Bake 30 minutes and serve.

          Mexican Chicken Lasagna

          I got this recipe from a enrichment some 7 or 8 years ago. Now I've tried it with both the corn bread crumb and the wheat bread crumbs. The corn bread crumbs gives it a sweeter taste then the wheat bread crumbs so if you like that use the corn bread crumbs if not use the wheat crumbs. Either way it's good.

          4 boneless chicken breasts(2-12.5 ounce cans of chicken can also be used to save on time)
          1 - 5 ounce can of chopped mild green chilies
          1 - 4.5 ounces of chopped black olives
          1 cup of bottled salsa
          1 teaspoon of minced garlic
          1 cup of sour cream
          2 cups of cornbread or wheat bread crumbs
          4 flour tortillas

          1. Preheat oven to 350. 
          2. Cook and shred the chicken.
          3. In a large bowl, mix the chicken, salsa, chillies, garlic, olives, and sour cream.
          4. Cut the tortillas into 2 inch strips. 
          5. Place half the tortilla strip in the bottom of a greased 9x13 inch baking pan.
          6. Layer half of the chicken mixture over the tortilla strips.
          7. Sprinkle with half of the cornbread crumbs, and then half of the cheese. 
          8. Layer the remaining tortilla strip, cover with the rest of the corn bread crumbs and the remaining cheese. 
          9. Bake in the oven for 25 minutes. Serve. 
          Tip: I have often used two 12.5 ounce cans of chicken as a time saver for this meal. 

            Wednesday, November 10, 2010

            Chicken & Broccoli Alfredo

            I've made this recipe for years. I love how easy it is. Find it here

            8 ounces linguine
            1 cup fresh or frozen broccoli
            2 tablespoons butter
            1 1/4 chicken breast cut into bite size pieces
            1 can cream of mushroom soup
            1/2 cup milk
            1/2 Parmesan cheese
            1/4 teaspoon black pepper

            1. Prepare the linguine according to the package directions in a 3 quart sauce pan. Add the broccoli during the last 4 minutes of cooking time. Drain the linguine mixture well in a colander.
            2. Heat the butter in a 10 inch skillet over medium high heat. Add the chicken and cook until well browned and cooked through, string often.
            3. Stir in the soup, milk, cheese,black pepper and linguine mixture in the skillet and cook until the mixture  is hot and bubbly, stiring occasionally. Serve with additional Parmesan cheese. 

            Muddy Buddies



            These were a favorite of mine growing up. My kids love them too. A great snack during the Holiday season. Adapted from here


            • 9 cups Rice Chex®, Corn Chex®
            • 1 cup  chocolate chips
            • 1/2 cup peanut butter
            • 1/4 cup butter or margarine
            • 1 teaspoon vanilla
            • 1 1/2 cups powdered sugar


            1. Into large bowl, measure cereal; set aside.
            2. In 1-quart microwavable bowl, microwave chocolate chips, peanut butter 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. Makes 18 serving 1/2 cup each.

            German Chocolate Frosting

            This is for all who love German Chocolate cake. I'm not a big fan of it myself, but my husband loves it. This is my mom's recipe. I've been told it is good.

            1 cup evaporated milk
            3 eggs yolks slightly beaten
            1 teaspoon vanilla
            1 cup sugar
            1/2 cup butter
            1 cup chopped nuts
            1 1/2 cup coconut

            1. In a sauce pan, combine the milk sugar, butter, egg yolks, and vanilla.
            2. Cook over medium heat and stir constantly while mixture thickens.
            3. Remove from heat and stir in the nuts and coconut.
            4. Spread on cooled chocolate cake. 

            Tuesday, November 9, 2010

            Fantasy Fudge

            Fantasy Fudge recipe
            I makes these every Holiday season. They are perfect for making goodie plates for family and friends during Christmas. Find this and others here. 

            3 cups sugar
            3/4 cup butter
            1 5oz can evaporated milk ( 2/3 cup)
            12oz semi-sweet. chocolate chips (or milk chocolate chips)
            1 jar marshmallow creme.
            1 cup chopped nuts
             1 teaspoon vanilla.

            1. LINE 9x13 inch  pan with foil, with ends of foil extending over sides of pan; set aside. Place sugar, butter and evaporated milk in large heavy saucepan. Bring to full rolling boil on medium heat, stirring constantly. Boil 4 min. or until candy thermometer reaches 234°F, stirring constantly to prevent scorching. Remove from heat.
            2. ADD chocolate and marshmallow creme; stir until completely melted. Add walnuts and vanilla; mix well.
            3. POUR immediately into prepared pan; spread to form even layer in pan. Let stand at room temperature 4 hours or until completely cooled; cut into 1-inch squares. Store in tightly covered container at room temperature. Makes 40 servings, cut into 80 pieces.

            Monday, November 8, 2010

            Beef Stroganoff

            I got this recipe from a Relief Society Meeting then called Enrichment meeting. I've had it and made it off and on for my family for the last 9-10 years. It's quick and easy. It goes great with any kind of muffin. Our favorite is corn bread. Pictured with the Stroganoff is green salad and Yankee corn muffin. Hope you like it.

            1 pound of ground beef
            1 cup of chopped onions
            1/4 teaspoon pepper
            1 - 4 ounce can of undrained mushrooms
            1 can of cream of chicken soup(cream of mushroom works fine too)
            1/2 cup of sour cream
            2 tablespoons of wheat flour
            1/4 cup of butter
            1 teaspoon of parsley
            1/2 teaspoon salt

            1. Brown meat with onions, and melt in the butter.
            2. Add the mushrooms, flour, pepper, and salt. 
            3. Simmer for 5-10 minutes.
            4. Stir in the soup and simmer on low. 
            5. Stir in the sour cream and parsley. 
            6. Serve over cooked noodles.

            Spinach Salad

            I got this recipe from Ken's Grandma Downey. It originated from Ricks College, aka BYU Idaho. I just loved it. Perfect for a family get together.

            Leaf lettuce                         ½ lb. Cooked, crumbled bacon
            1 bunch spinach                    1 c. mandarin oranges, drained
            3/4 lb. Sliced mushrooms         ½ c. slivered almonds
            3/4 lb. Grated Swiss cheese     3 T. sugar
            1 red onion, sliced

            Mix first 5 ingredients.  Cook sugar and almonds over low heat until light brown. 
            Sprinkle bacon, almonds and oranges over top.  Serve with Poppy Seed Dressing.

            Poppy Seed Dressing:

            3/4 T. poppy seeds                1 T. grated onion
            1/3 c. white vinegar               3/4 tsp. salt
            3/4 c. oil                              2 T. prepared mustard
            1/3 c. sugar

            Put above ingredients into blender and mix for 1 to 2 minutes.  This keeps dressing
            from separating.  Serve with Spinach Salad.  Or you can mix the dressing into the salad right before serving.

            Sunday, November 7, 2010

            Mini Cheesecakes

            I found this recipe in a Philadelphia Desserts and More cook book. They were so easy to make. Great for portion control too.

            2 packages (8oz each) cream cheese
            1/2 cup sugar
            1/2 teaspoon vanilla
            2 eggs
            12 Oreo Chocolate Sandwich Cookies

            1. Preheat oven to 350.
            2. Beat cream cheese, sugar and vanilla in a large bowl with electric mixer on medium speed until well blended. Add eggs, 1 at a time, beating on low speed after each addition just until blended.
            3. Place 1 cookie in the bottom of each of 12 medium paper-lined muffin cups. Fill evenly with batter.
            4. Bake 20 minutes or until centers are almost set. Cool. Refrigerate for 3 hours or overnight. Top each cheese cake with fresh fruit, Blueberry sauce or Raspberry sauce. Left overs store well in the freezer.

            Blueberry sauce

            I found this recipe in a book called An Apple a day cook book. So easy to make. 

            1 (12 oz.) pkg. frozen blueberries
            2 tbsp. cornstarch
            1/3 c. sugar
            1/2 tsp. vanilla
            1 tablespoon lemon juice

            In a small saucepan stir together cornstarch and sugar. Add lemon juice and 1 cup of the frozen Blueberries. (Set remaining berries aside.) Cook over medium-high heat, stirring constantly until mixture begins to boil. Take off the heat and add the remaining blueberries and vanilla. Cool completely. Serve over cheesecake, ice cream, waffles or pancakes.