Tuesday, December 2, 2014

Craisin Spinach Salad

3/4 bag of spinach
1 bag of romaine lettuce
1 cup grated swiss cheese
2 cups craisins
1 cup cashews

3/4 cup sugar
1 tsp dry mustard
1 tsp salt
1/3 cup cider vinegar
1 cup oil
1/4 cup chopped red onion
1 1/2 T poppy seeds

This has been served at Thanksgiving dinner.

Sunday, November 23, 2014

Sesame Green Beans

Prep time: 5 minutes
Cook time: 25 minutes
Servings: 4

1 tablespoon olive oil
1 tablespoon sesame seeds
1 pound fresh green beans, cut into 2 inch pieces
1/4 cup chicken broth
1/4 teaspoon salt
freshly ground black pepper to taste

1.  Heat oil in a large skillet or wok over medium heat.  Add sesame seeds.  When seeds start to darken, stir in green beans.  Cook, stirring, until the beans turn bright green.

2.  Pour in chicken broth, salt, and pepper.  Cover and cook until beans are tender-crisp, about 10 minutes.  Uncover and cook until liquid evaporates.

Source:  Allrecipes.com

Curried Coconut Chicken

Prep time: 20 minutes
Cook time: 50 minutes
Servings: 6


2 pounds boneless skinless chicken breasts, cut into 1/2-inch chunks
1 teaspoon salt and pepper, or to taste
1 1/2 tablespoons vegetable oil
2 tablespoons curry powder
1/2 onion, thinly sliced
2 cloves garlic, crushed
1 (14 oz) can coconut milk
1 (14.5 oz) can stewed, diced tomatoes
1 (8 oz) can tomato sauce
3 tablespoons sugar

1.  Season chicken pieces with salt and pepper.
2.  Heat oil and curry powder in a large skillet over medium-high heat for two minutes.  Stir in onions and garlic, and cook 1 minute more.  Add chicken, tossing lightly to coat with curry oil.  Reduce heat to medium, and cook for 7-10 minutes, or until chicken is no longer pink in center and juices run clear.
3.  Pour coconut milk, tomatoes, tomato sauce, and sugar into the pan, and stir to combine.  Cover and simmer, stirring occasionally, approximately 30-40 minutes.

Source:  Allrecipes.com

*Note:  I cooked the chicken in the crockpot while I was at work and then cooked everything in the skillet on the stove in the evening.  I think if I had cooked the chicken on the stove instead, the ingredients might have soaked into the chicken more.  I've eaten this leftover for lunch all week, and it tasted better and better each day.  I just prefer my chicken cooked in the crockpot; I don't think it would have been so yummy and tender for leftovers otherwise.  I wasn't sure how I'd like the curry with tomatoes, but it's really good.  I ate it with brown rice and the sesame green bean recipe I'll post next.

Tuesday, November 18, 2014

Festive Cranberry Salad

1 can (14 oz) sweetened condensed milk
1/4 C lemon juice
1 can (20 oz) crushed pineapple, drained
1 can (16 oz) whole-berry cranberry sauce
2 C miniature marshmallows
1/2 C chopped pecans
red food coloring, optional
1 carton (8 oz) frozen whipped topping, thawed

In a bowl, combine sweetened condensed milk and lemon juice; mix well.  Stir in the pineapple, cranberry sauce, marshmallows, pecans and food coloring if desired.  Fold in whipped topping.  Spoon into a 9 X 13 inch baking dish.  Freeze until firm, 4 hours or overnight.  Cut into squares.

This has been served at many Glenn family holiday dinners.

Thursday, October 2, 2014

Healthy Applesauce Oat Muffins

Yield: Makes 12 muffins
Mel's Kitchen Cafe: I always double this recipe because they freeze so well!
  • 1 cup rolled/old-fashioned oats
  • 1 cup unsweetened applesauce
  • 1/2 cup milk
  • 1 large egg
  • 1 teaspoon vanilla
  • 4 tablespoons butter or coconut oil, melted
  • 1/3 cup sugar
  • 3/4 cup whole wheat flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup dried cranberries or raisins, optional

  1. Preheat the oven to 375 degrees F. Line a 12-cup muffin tin with liners or grease the muffin cups. Set aside..
  2. In a medium bowl, stir together the oatmeal, applesauce, milk, egg, vanilla, butter and sugar. Set aside.
  3. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon and salt (and cranberries or raisins if using). Make a well in the center and pour in the applesauce mixture. Stir until just combined (don't overmix or the muffins will be dense and dry).
  4. Distribute the batter evenly among the 12 muffin cups. Bake for 15-20 minutes until a toothpick inserted in the center comes out clean. Don't overbake or the muffins will be dry.
  5. Remove the muffins to a rack to cool completely. Once cool, I place 6-9 muffins in a large freezer ziploc bag, and seal the bag, then freeze, pulling them out one by one to stick in my kids lunches or warm slightly for a snack.
Note from Maria:  These are really good.  I made some applesauce with Mom so I was looking at some recipes that have applesauce as an ingredient.  My kids love them, too even without butter or other topping.

Sunday, September 21, 2014

Oatmeal Peanut Butter Chocolate Chip Bars

  • 1 1/2 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup rolled oats
  • 1/2 cup (8 tablespoons) butter, softened
  • 1/3 cup peanut butter, creamy or crunchy
  • 1/2 cup granulated sugar
  • 1/2 cup lightly packed light brown sugar
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 1 large egg yolk
  • 1 cup peanut butter chips
  • 1 cup chocolate chips, semisweet, bittersweet or milk

  1. Preheat the oven to 350 degrees F. Lightly grease a 9X13-inch baking pan and set aside.
  2. In a medium bowl, whisk together the flour, baking soda, salt and oats.
  3. In a large bowl (or in the bowl of an electric stand mixer fitted with the paddle attachment), cream together the butter, peanut butter, granulated and brown sugars until light and well-mixed, 2-3 minutes. Mix in the vanilla, egg and egg yolk until combined.
  4. Stir in the dry ingredients, chocolate chips and peanut butter chips and mix until combined.
  5. Press the batter into the prepared pan. Bake for 18-20 minutes until lightly browned on the edges. Don't overbake or the bars will be dry! Remove the pan to a cooling rack and let the bars cool in the pan before cutting into squares.
Note:  I love these cookie bars.  I used 1 cup of the mini reese's pieces instead of the peanut butter chips just because I already had them.  

Monster Cookie Bars

  • 2 large eggs
  • 2/3 cup granulated sugar (5 ounces)
  • 2/3 cup packed light brown sugar (5 ounces)
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 cup creamy peanut butter (9 ounces)
  • 1/3 cup butter (5 1/3 tablespoons) softened to room temperature
  • 1 1/2 cups (9 ounces) chocolate chips
  • 1 teaspoon baking soda
  • 3 cups quick oats (12 ounces)
  • 1 cup M&M's (7 ounces)

  1. Preheat the oven to 350 degrees F. Grease a 9X13-inch baking pan with cooking spray.
  2. In a large mixing bowl, combine the eggs and sugars. Mix well. Add the salt, vanilla, peanut butter and butter. Mix until creamy and well combined. Stir in the chocolate chips, baking soda and oatmeal. Mix well.
  3. Spread the batter into the prepared pan and press lightly into an even layer. Sprinkle the M&M's evenly across the top and gently press them into the dough.
  4. Bake for 20-25 minutes until the edges are golden and set. Let the bars cool completely in the pan. For a cleaner cut, refrigerate the bars before slicing and serving.
Note:  I made these for the Ogden Temple Rededication celebration that we had at Mom and Dad's in Brigham City.  When I was making them it did throw me off for a bit because there is no flour in the recipe.  They are really good!  I got the recipe from Mel's Kitchen Cafe.

Tuesday, September 2, 2014

Ranch Pasta Salad

1 cup Greek yogurt
1/4 cup Miracle Whip
1 packet ranch dressing mix
1lb pasta, cooked
2 large carrots
1 1/2 cups broccoli
1 cup ham
1 cup cheese
1/2 yellow bell pepper
1/2 red bell pepper

Combine Greek yogurt, miracle whip and ranch dressing mix. Set aside.

Cook pasta until al dente. Drain and rinse with cold water, drizzle with canola oil so it does not stick.

Chop veggies, ham and cheese into bite size pieces. Combine pasta and dressing mix.

Refrigerate for at least one hour before serving.

Note: I used bacon and one green pepper because that it want I had on hand.

Wednesday, August 6, 2014

Blueberry Lime Cream Cheese Pound Cake


1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 stick (1/2 cup) unsalted butter, room temperature
4 oz PHILADELPHIA cream cheese, room temperature
2/3 cup granulated sugar
2 large eggs
1 tablespoon vanilla extract
2 tablespoons lime zest
1 cup fresh blueberries
PHILADELPHIA cream cheese frosting:
4 oz cream cheese, room temperature
4 tablespoons unsalted butter, room temperature
1 1/2 cups powdered sugar
1 teaspoon vanilla extract
Raleigh's Notes: I just made this and Daniel was a big fan. I've had to start making fruity things because he doesn't like chocolate. Its been tough since I'm a huge chocolate fan! 

The recipe is actually for a lime/blueberry cake but that sounded kind of weird to me so I just did lemon instead. Fun recipe for summertime!

Thursday, July 31, 2014

Stove-Top "Roasted" Yukon Gold Potatoes


    • 6 large yukon gold potatoes
    • 3/4 teaspoon dried parsley
    • 1/2 teaspoon dried basil
    • 1/2 teaspoon garlic powder
    • 1/2 teaspoon onion powder1 can chicken broth


  1. Wash the potatoes well, and cut into chunks.
  2. In a large skillet add all ingredients and cover. Bring to a boil then reduce heat and simmer for approximately 20 minutes or until fork tender.  The chicken broth will cook out so watch carefully that it doesn't burn.
    Note - Loriann was telling me about how she cooks red potatoes using chicken broth and fresh rosemary.  I had yukon gold potatoes and no rosemary so I did a little searching on the internet and came across a recipe that I adapted.  It turned out great and required no butter which is a plus!

Friday, July 11, 2014

Microwave Caramel Sauce

  • 1/4 cup salted butter, melted
  • 1 cup light brown sugar
  • 1/2 cup heavy cream
  • 1/2 tsp kosher salt
  • 1/2 tsp vanilla
How to Make
  1. In a 4 cup microwave safe glass bowl (or larger) combine melted butter, brown sugar and heavy cream, whisking until blended and there are no lumps.
  2. Heat mixture in microwave on high for 2 minutes and remove to stir. Return to microwave and heat for 2 more minutes until bubbly and slightly thickened.
  3. Stir in salt and vanilla and allow to cool until warm, not hot. Mixture will thicken as it cools.
  4. Serve warm.
  5. If caramel cools completely reheat by placing in microwave for 20-25 seconds.
Microwave time might vary slightly, as microwaves aren't all the same wattage. Store in the refrigerator for up to 1 week
(recipe from Cookies & Cups)

Lemon Butter Rice

Time: 30 minutes
Yield: 2 1/2 cups
Recipe from Mary Ehrhart
4 T butter
1 1/4 C rice (long grain or Jasmine Rice works best)
3 C water
4 tsp bullion granules
2 Tb lemon juice (bottled is best)
3/4 tsp salt
1. Heat a large, deep skillet over medium high heat.
2. Add 4 tablespoons of butter and let it melt down.
3. Grab 1 1/4 cup rice. Long grain or Jasmine rice works best for this recipe.
4. Pour the rice into the melted butter. Saute it for 4-5 minutes or until the rice is slightly golden.
5. Dissolve 4 teaspoons chicken bullion granules into 3 cups hot water. Pour it into the skillet.
6. Add 2 tablespoons lemon juice. Bottled juice works best here, guys. Fresh juice can turn bitter if it is left to
simmer too long.
7. Add 3/4 teaspoon salt and give it a nice stir.
8. Bring the mixture to a simmer, cover and let it cook over medium low heat for 20-25 minutes.
9. Stir it up and give it a taste to be sure it has cooked through and is soft. If it's still crunchy allow it to
cook a bit longer. Fluff it with a fork and serve!

Thursday, July 10, 2014

Sweet Cafe Rio Pork

Time: 5-8 hours slow cooking
Yield: 8 servings 

1   3 lb pork loin roast (be sure the roast is completely thawed)
1   16 oz jar salsa (2 C salsa)
1 can green chilies
½ C brown sugar
1 can black beans, undrained
1. In the bottom of a large crock pot mix salsa, green chilies, brown sugar, and black beans.
2. Add the pork roast and cook on high for 4 hours or on low for 7 hours depending on how hot your crock pot cooks things.  
3. Take the meat out of the Crockpot and shred it up with a fork.
4. Return meat to the Crockpot and cook 1 more hour.
5. Serve on tortillas with cheese, lettuce and tomatoes.

Wednesday, July 9, 2014


3 avocados - peeled, pitted, and mashed
1 lime, juiced
1 teaspoon salt
1/2 cup diced onion
3 tablespoons chopped fresh cilantro
2 roma (plum) tomatoes, diced
1 teaspoon minced garlic
1 pinch ground cayenne pepper (optional)

In a medium bowl, mash together the avocados, lime juice, and salt.  Mix in onion, cilantro, tomatoes, and garlic, Stir in cayenne pepper.  Refrigerate 1 hour for best flavor, or serve immediately.

Sunday, June 22, 2014

Gingerbread Waffles & Pear Sauce

We love breakfast foods in this house.  I haven't made these for a while, but I made them this morning in search of something different and remembered just how awesome they are!

2 c. flour
1 1/2 tsp. baking powder
1 tsp. cinnamon
1 tsp. ginger
1/4 tsp. ground cloves
1/4 tsp. salt
2 eggs
1/4 c. butter, softened
1/2 c. brown sugar
1/2 c. molasses
1 c. milk

Mix dry ingredients and set aside. Beat 2 egg whites.  Cream butter and brown sugar until fluffy.  Add molasses, egg yokes, and milk.  Add dry ingredients and mix well.  Fold in egg whites.

Note:  I have other waffles recipes that call for this egg separation process, beating the egg whites and folding the in later.  I never do it because of time and dirtying dishes.  I think the recipes still turns out fine and fluffy. Also, I always use some portion of whole wheat flour in my waffles, like 1:1 or 2:1 ratio on the flour white to wheat.

Serve with sweet pear sauce.  I haven't tried this but my friend who gave me the recipe makes delicious food.

Pear Sauce

29 oz. can pears, chopped in syrup (reserve syrup)
3 tbsp. corn starch
1 c. brown sugar
1/8 tsp. cinnamon
1 c. pear syrup (from reserve)
1/2 c. butter

Combine cornstarch, brown sugar, and cinnamon in sauce pan.  Add pear syrup and cook over med-heat until mixture boils.  Reduce heat and cook for five minutes.  This sauce is also delicious over vanilla ice-cream.

Chicken Curry Gravy

Finally, here is the recipe from Lois's baptism. We like to use this on Hawaiian Haystacks. I think I octuppled it for the baptism and the pot was still scraped clean.

3 Tbsp. butter
1/4 c. finely diced onion
1 1/2 tsp. yellow curry powder
3 Tbsp. flour
3/4 tsp. salt
3/4 tsp. sugar
1/8 tsp. ground ginger
1 c. chicken broth (I use water and a bullion cube)
1 c. milk
2 c. cooked chicken, chopped or shredded up
1/2 tsp. lemon juice

Saute onion in butter until translucent.  Blend in remaining spices.  Cook over low heat until smooth and bubbly.  Stir in milk and chicken broth.  Bring to boil and cook until thickened.  Add cooked chicken and lemon juice.  Serve over rice and top with toppings of your choice.