Food Savuer

Date Walnut Cheese Crostini

2012-02-08T20:51:00.000-08:00

I made this several times during the holidays. It's easy, quick and really delicious!

Ingredients:

1 medium baguette (about 1/2 lb) or 2 small baguettes. (about 24 slices)

I like to use 2 small ones that are par baked so they get crisp on the outside and chewy inside.

2 T. extra virgin olive oil

sprinkle of Kosher salt

1/2 cup coarsely chopped toasted walnuts

1/2 cup dates- chopped. Medjools are great, but they get mixed with several things, so california dates are fine.

1 T. honey

1 T. good balsamic vinegar (I used a good balsamic glaze)

6 oz. English Costal cheddar or any really good extra sharp white cheddar. Or if you like Brie add that instead. I really really love the English Cheddar with it. I find it at Costco.

2 T. freshly chopped chives or finely chopped green onion

Directions:

Heat oven to 350 degrees.

Lay the slices of bread on a large baking sheet.

Drizzle oil over the slices of crostini.

Sprinkle lightly with salt.

In a medium bowl, toss the walnuts with the dates, honey and balsamic.

Slice cheese into 24 slices and place on top of crostini.

Mound spoonfuls of date mixture on top of cheese.

Bake at 350 for 10-12 minutes.

Remove from oven and sprinkle with chives.

Serve warm.....

Candy Glass Brownies

2011-12-10T23:26:00.001-08:00

I thought this was really fun. I took them to a party on a pedestal. Candy glass shards in ganache covered brownies. YUM. You could put the candy glass into the top of a cake or cupcakes as well.
First step- decide what vehicle you want to put the candy in ;) I cheated and used mini brownies from Costco, my best friend.
Make a shiny ganache glaze by mixing 3/4 cup heavy cream with 1/2 cup light corn syrup and 1 cup of your favorite chocolate. I used dark.

In a large, heavy-bottomed saucepan, bring the cream and corn syrup to a boil over medium heat. Remove from the heat, add the chocolate and whisk until it melts. Set aside to cool until room temperature, about 1 hour.

Pour over desired cake. These are mini brownies from Costco.

Candy Glass

2 1/4 cups sugar
2 tablespoons plus 2 teaspoons light corn syrup
2 cups assorted candies (hot cinnamon candies, candy cane pieces, sliced spice drops etc.)

I have to note: I would not use Andes chocolate mints again- stayed too melty. I think shards of candy cane sticks would look great.

In a small, heavy bottomed saucepan over medium-low heat, cook the sugar, 3/4 cup water and corn syrup until the sugar dissolves. Increase the heat and boil, without stirring, until a candy thermometer registers 300 degrees F, about 15 minutes.

Place a 24-inch long sheet of foil on your work surface. Be extremely careful, the syrup is extremely hot. Pour the boiling syrup in wide zigzag lines across the foil. Working quickly and using an oiled offset metal spatula, spread the syrup evenly onto the foil, leaving a 1-inch border. Immediately sprinkle with all the candies, pressing the larger pieces into the syrup to make sure they stick. Be careful not to touch the syrup. Cool completely.

Recipe adapted from Food Network

mIlK & CoOkiEs

2011-12-10T23:00:00.000-08:00

I want to serve these again for sure. Milk & Cookies for dessert at our Christmas book club dinner! If you want to feel like a kid again, this dessert will do it. ;) I used really tall glass flutes and dipped the rims in dark chocolate and sprinkles. Fill with cold milk and serve with a giant cookie- recipe below. These are really tall flutes, so I attached two paper straws together so they would be tall enough.

Giant Bakery Cookies
The trick I found is to melt the butter, then mix all the ingredients and then CHILL the dough well. then make balls and bake. They were chewy and soft, but if you don't cover them well, the will get slightly crunchy. It's up to you what texture you like.

Ingredients:
2 cups all purpose flour
1/2 t. baking soda
1/2 t. salt
3/4 cup butter, melted
1 cup brown sugar-packed
1/2 cup white sugar
1 T. vanilla extract
1 egg
1 egg yolk
2 cups of your favorite chocolate or chips. I used a mixture chopped dark hersheys bar, milk chips and chopped white chocolate
1-2 cups roughly chopped pecans or your favorite nuts (opt) (Next time I would add more nuts)

Directions:
Preheat oven to 325 degrees. Sift flour and baking soda, salt.
Melt butter then cream with sugars until mixed well.
Beat in vanilla, whole egg and yolk until creamy. Mix in the flour mixture until just blended.
CHILL until firm (an hour or longer- you can even chill overnight if you want to make ahead)
Scoop up 1/4 cup amounts and roll into an even ball.
Place on un-greased cookie sheet 3 " apart.
Bake for 15 min. check and bake for a few more minutes if needed.

You want them slightly under done for a chewy texture-- but not raw. If you find them not quite done after they have cooled you can pop them back in the oven for a few minutes. Cool completely then package in airtight container or wrap individually tightly in plastic wrap. These are giant and the perfect size to package in those cute glassine envelopes too. I just discovered the bags fit through the printer :)

Mini Pies

2011-12-10T22:57:00.000-08:00

Jacob really wanted to make these, so I thought we'd give them a try for Thanksgiving and I am in love with them! He lost interest after the first batch, but regained it when he smelled the finished product. I wish I had taken pics of the steps, but it's pretty quick and easy.

I cheated and used Pillsbury pie dough. Cut circles out using a glass large enough to fit into muffin tins (reg size) You could do mini size too.
Squish and pat dough up the sides to make sure it is all covered letting some dough come up about the top. Do NOT rim dough around way around the outside of the tin, or it will never come out. (learned that the hard way) I just fluted it and made sure it didn't come way out around the rim. I made the dough come up to the edges of the pan only.

Fill with any filling you like. I used lemon curd, apple filling and berry filling. Use your favorite fillings. I liked the look of the lattice a lot and the covered tops. I made lemon uncovered and with tops. I like the tops better, but you and put whipped cream on the uncovered tops too.

These pics below are from the site not martha where I got the idea. I forgot to take pics of mine in the pans so here is what they look like before they are baked.

When you are finished filling the pies put the tops on. To add a top, cut out the same size circle, wipe edges with egg wash to help adhere to the pie and cover pies. Pinch together and try to flute edges. It's no biggie if it doesn't look great, it will taste great!

*It's important to chill the the pies before baking. Cold dough plus hot oven equals flaky dough. That is one thing I did learn from Martha Stewart 20 years ago. ;)

Brush tops with egg wash. You can sprinkle with sugar too. Bake at 375 for 10 minutes and check them. If the tops are getting brown you can cover them with foil lightly and bake for a few more minutes until bubbly.

Let cool completely and gently run a sharp knife around outside to ensure it will come out. Gently lift out.

Flavored Butters

2011-12-10T21:15:00.001-08:00

These are three favorite flavored butters I made for a dinner at my house. Cranberry butter, Honey butter, bacon chive butter. I like to use Land O Lakes whipped butter. It's really easy to mix and light.

Cranberry Butter:
I mixed 3 T. or so of cranberry nut relish from Harry and David's into 1/2 a tub of softened whipped butter. Mix well and spread in a crock or pipe for individual servings. I piped these on tiny butter plates as well. Remove 30 min. before serving to soften. If you can't get a hold of Harry and David's any cranberry chutney that is slightly sweet would work. I love the little nuts in this one though.

Honey Butter:
I like Cox's creme honey. My sister got my hooked on it last Thanksgiving when she made killer Honey butter.
Mix 3 T. or so of cremed honey with 1/2 tub softened whipped butter. Spread in container or crock and chill. Remove 30 min. before serving to soften a bit.

Bacon Chive Butter:
I use turkey bacon because it's not greasy. Microwave 3 strips of Oscar Meyer turkey bacon until crispy. Chop into tiny pieces and stir into 1/2 tub of whipped butter. Stir in 1 T. or so of chives or finely diced green onions.

These all keep up to a week covered in the fridge. You can mix any flavors, using the whipped butter makes it super easy and quick to make.

Fall Salad

2011-12-10T18:27:00.000-08:00

I LOVE this salad. I could eat it everyday right now. It has nuts, cheddar cheese, grapes and pear etc.. It's a nice fall to winter salad. In this picture I served it with grilled chicken for more of a main course salad.

Ingredients:
1 head romaine
1 head red leaf
1 pkg. baby spinach
3 cups walnuts (sauted in 2 T. butter and a sprinkle of sugar)
1 package Oscar Meyer turkey bacon- cooked and chopped up
3 cups red grapes- halved
1/2 red onion sliced into thin pieces
2 red Anjou pears (opt)
1 cup or more of English Coastal Cheddar shards (or your favorite cheese, Gorgonzola would be great)

Raspberry Vinaigrette
1 cup olive oil
1 cup raspberry vinegar
1/8-1/4 cup splenda or white sugar
4 t. Dijon mustard
1/2 t. ground black pepper
2 t. finely minced garlic
salt to taste
Grilled chicken (opt)

Put ingredients (except oil) into a container or large tall glass and blend with immersion stick blender . Add oil slowly to emulsify. The mustard acts as an emulsifier anyway, so if you don't have a blender, just put everything in a jar and shake. Add more of any of the above ingredients to taste. Sometimes it needs a bit more garlic or mustard or sugar according to your taste. Chill.

Mix washed salad greens together and place on individual plates or on a serving platter or in large bowl.

Top with red onion slices, (I slice the onion into quarters then turn on it's side and slice thin) grilled chicken if you choose, nuts, grapes, bacon and then the cheese shards.

Chill until ready to serve. If you want pear on it, slice them thin and top salad right before serving. Or- gently saute and warm slices in a pan with a little butter then top salad. Shake vinaigrette and serve.

I love love love English Coastal Cheddar. The only places I can find it are Costco or Trader Joe's. Costco has nice big packages. If you can't find it, you can use Dubliner Irish cheese or your favorite cheese. (One of my favorite lunches is a chunk of Coastal Cheddar, a handful of cashews and sliced apple, pear or grapes)

Popcorn Bar

2011-12-10T17:48:00.000-08:00

Here's some fun popcorn recipes. This was a dessert for a dinner I had at my house. I like the idea of everyone helping themselves. I put scoops in all the containers and served retro popcorn boxes from Hobby Lobby. It was a fun do ahead, no mess dessert, and it was fun!!

Cinnamon Bun Popcorn is already listed in the dessert section. I served Trader Joe's brand white cheddar. It's great and didn't have to make it. Here are the other recipes.

Snickers Popcorn (I LOVE this-new favorite)
8 quarts of microwave buttered popcorn
1 cup butter
2 cups brown sugar, packed
1 t. salt
1/2 cup corn syrup
1 t. baking soda
2 cups salted peanuts
30- yes 30 fun size snickers chopped up

Preheat oven to 200 degrees. Over med heat boil butter, sugar and syrup for 5 minutes. Remove and stir in baking soda. Pour over popcorn in BIG bowl and stir to coat. Stir in peanuts really well. Transfer to baking sheets and bake for 1 hour, stirring every 15 minutes. Remove and stir in chopped snickers. Return to oven for 3 more minutes so snickers begin to melt a bit into the popcorn. Pour out onto waxed paper to cool Drizzle melted chocolate over the top if you want. Let set, then store in bags or containers.

ZEBRA Popcorn
Ingredients:
12 cups popped corn (approx 1/2 cup un-popped) or use butter flavored microwave kind.
1/2 cup butter
1 cup brown sugar
1/2 cup of light corn syrup
2 teaspoons vanilla
1/2 teaspoon baking soda
6 ounces dark chocolate (approx 1 cup)
6 ounces white chocolate (approx 1 cup)

Method:
Preheat oven to 250 degrees. Lightly butter a large baking sheet or two 9x13 pans, set aside. Place popped corn in large mixing bowl.
Place butter in 2-qt microwave safe bowl; microwave on high about 1 minute or until butter is melted. Add brown sugar and corn syrup; microwave on high, stirring frequently, until mixture comes to a boil. Without stirring, continue to microwave for 3 minutes. Stir in vanilla and baking soda.
Drizzle syrup over popped corn; mix well to thoroughly coat popcorn with caramel. Spread popped corn on prepared pans. Bake 30 minutes, stirring every 10 minutes. Remove popcorn from pan, spread out on parchment paper or wax paper far enough apart so pieces do not touch. Cool.
On low heat, slowly melt dark chocolate (in double boiler, microwave, or according to package directions). In a straight thin line, drizzle dark chocolate across caramel corn (see tips below). Cool while melting white chocolate, drizzle as for the dark chocolate. Cool completely and allow chocolate to harden.
Notes:

To make even consistently thin lines place melted chocolate in disposable cake decorating bags or freezer bags; close bag tightly. Clip a small hole in the tip of the bag and squeeze or pipe chocolate across popcorn.

Snowflake Peppermint Bark

2011-12-10T17:28:00.000-08:00

I have to credit the blog "Baked by Rachel" for this recipe and idea. It's one of those Pinterest ideas that became obsessive to me. We love peppermint bark and I thought these looked like they could have come out of Williams Sonoma.

After seeing the idea I searched everywhere for the mold. There were lots of silicone snowflake molds, but I wanted that EXACT one, with the pointed ends. And so the obsession began. Rachel had found them at the Christmas Tree stores back east, a store I've been to before and loved. Lynn had just been by one a few weeks earlier before I saw this idea-darn.

Anyway, finally found one on Ebay for $12, waited 3 weeks for it to come from China. I was thrilled! The DAY it came I was at Target and found them in the dollar section.... wouldn't you know? So what's a girl to do? I bought several more. Now I can to bulk!! ;)

Ingredients:
8 oz. dark or milk chocolate. I like Hershey's dark
8 oz. white chocolate
2 t. veg. oil, divided
1/2 t. peppermint extract, divided
crushed candy canes (I used the candy sticks that come in a box. I like the deep red color)

Any silicone shaped mold you like. Hobby Lobby has several cute ones. Or you can just spread out onto waxed paper and make like regular bark.

Place dark chocolate in bowl with 1 t. veg oil. Melt in microwave at 30 second intervals. Stire well in between. When fully melted add peppermint extract. Stir well and taste. Do you want more? Add another drop of two if you do.

Divide chocolate between the 6 molds with a spoon. Spread evenly and make sure it gets into all the corners. Gently tap on counter to release air bubbles. (You can sprinkle a little candy cane on top if you want) Chill for at least 30 minutes or until chocolate has set.

Repeat process with white chocolate. and evenly pour and spread into corners top of dark chocolate. Sprinkle with crushed candy. Let it stay in the fridge for at least 2-3 hrs. Remove when fully harden. They peel right out.

Package or store in fridge.

Mini Cheese Balls

2011-12-10T17:00:00.000-08:00

I really like this size. Your family or guests can take one and put on their plate along with crackers or breads. The toppings are really fun, nuts, chives, bacon, really whatever you'd like.
Directions:
Mix 8 ounces softened cream cheese with 1 teaspoon Worcestershire sauce, 1/2 teaspoon grated lemon zest and 1 cup shredded firm cheese (like cheddar, parmesan, pepper jack or gouda); season with salt and pepper. With moistened hands, form into 1-inch balls, chill 4 hours, then roll in toppings. Here we used chopped pistachios, chives, tarragon, hulled pumpkin seeds, bacon with paprika, almonds, and black and white sesame seeds.

Give Thanks Subway Art

2011-12-09T23:44:00.000-08:00

This was a free download (8x10) from the site Craftily Ever After. It's also linked up on Pinterest. I loved it and it inspired me to design some Christmas ones of my own.

Bacon Bark

2011-12-08T16:55:00.000-08:00

I made this for a party without trying it first, but I guess if you make anything with bacon, you don't have to worry! The only problem I ran into was baking it on a foil lined cookie sheet. It stuck to the foil and was hard to peel off. Next time- no foil. It's called bark, because you break it into chunks. I made it the day before and it was great, but you could serve it warm out of the oven as well. That was good too. ;)

Bacon:
1 pkg. of good quality bacon, chopped
1/4 cup brown sugar
1/2-1 t. Hungarian Paprika (if using reg. paprika, use 1/2 t. and add 1/4 t. or more of cayenne pepper to taste) I ended up adding cayenne pepper anyway just to give it more of a kick.
Sprinkle of salt and pepper

Heat oven to 350 degrees and toss everything in a bowl to coat well. Pour out on a non stick cookie sheet and bake until bacon is almost ready and sugar is bubbling- about 8-10 minutes. Take out of oven and add nut mixture.

Nuts: (mix while bacon is cooking)
1 cup walnuts
1 cup pecan halves
1/4 c. brown sugar
2 T. maple syrup
1/2 t. Hungarian Paprika
Pinch of salt and pepper

Mix all in bowl until well coated. When bacon comes out of oven, add nut mixture onto the pan and stir and mix well. Spread evenly out on pan and put it back into the oven for another 15 minutes or so. Stir half way through.

Serve warm or cool and break apart into chunks.

Monterey Chicken

2011-12-08T00:07:00.000-08:00

This is the recipe from Chili's restaurant. It's easy and great to make for a crowd. It can stay warm in the oven for several hrs.
Ingredients:
Chicken:
1 boneless breast of chicken
2 t. of barbecue sauce (I like Bull'sEye)
2 slices of cooked bacon
1/4 cup mixed jack and cheddar cheese blend

Garnish: (optional)
1/2 small diced tomato
1 green onion diced
Directions:
Pound the breast until slightly ﬂattened. (Place between two pieces of plastic wrap or in
a ziplock)
Spray nonstick skillet with Pam. Season with salt and pepper. Cook or grill chicken on both
sides until done (medium heat for 6 minutes per side).
*Chicken should have no pink
Top with barbecue sauce, bacon, and cheese. Cover with lid (or place breast on a plate
and microwave) until cheese is melted.
Optional: Sprinkle garnish on top

BBQ Ribs

2011-11-09T23:52:00.000-08:00

Great ribs, slow cooked then finished on the grill. These are fall off the bone ribs with glaze.
Ingredients:
2 slabs of good baby back pork ribs (I used 1 slab pork and one beef)

Dry Rub:

8 tablespoons light brown sugar, tightly packed

3 tablespoons kosher salt

1 tablespoon chili powder

1/2 teaspoon ground black pepper

1/2 teaspoon cayenne pepper

1 teaspoon diced jalapeno

1/2 teaspoon Old Bay Seasoning

1/2 teaspoon rubbed thyme

1/2 teaspoon onion powder

Braising Liquid:

1/2 cup white wine (cooking wine, non alch. wine or beef stock)

2 tablespoons white wine vinegar

2 tablespoons Worcestershire sauce

1 tablespoon honey

2 cloves garlic, chopped

Directions

Preheat oven to 250 degrees.

In a bowl, combine all dry ingredients and mix well. Place each slab of baby back ribs on a piece of heavy-duty aluminum foil, shiny side down. Sprinkle each side generously with the dry rub. Pat the dry rub into the meat. Refrigerate the ribs for a minimum of 1 hour. In a microwavable container, combine all ingredients for the braising liquid. Microwave on high for 1 minute.

Place the ribs on a baking sheet. Open one end of the foil on each slab and pour half of the braising liquid into each foil packet. Tilt the baking sheet in order to equally distribute the braising liquid. Braise the ribs in the oven for 2 1/2 hours. They should be very tender. If not cook a bit longer.

Transfer the braising liquid into a medium saucepot. Bring the liquid to a simmer and reduce by half or until of a thick syrup consistency. Brush the glaze onto the ribs. Place on the grill or under a broiler to brown glaze for a few minutes watching carefully so they don't burn. Slice each slab into 2 rib bone portions. Place the remaining hot glaze into a bowl and toss the rib portions in the glaze or brush more on.

*This recipe makes several batches of dry rub. If more rub is needed, it can be extended by any amount, as long as the ratio of 8:3:1:1 remains the same.

Adapted from Alton Brown

The other two men in my life

2011-05-05T15:55:00.000-07:00

Ben and Jerry came out with a super fabulous new flavor several months ago- Red Velvet Cake... Just fyi ;) This is really unbelievable even if you are not a fan of red velvet. It's hard to pick favorites here, but this is close to the top of the list! I hope it's not a limited flavor and decides to hang around awhile. Ironically, Elise had a project in her advertising class at BYU to market Ben and Jerry's. I volunteered to be her test market. She ended up not needing me, but I did the research anyhow, one pint at a time.
It's running a close second to my #1 slotted pick- Chunky Monkey. Other favorites are Triple Caramel Chunk and Peanut Butter Cup. Competing for the #1 spot along side Chunky is Haagen Daaz's Caramel Cone, which will change your life. ;)

Chocolate Cranberry Nut Bark

2011-05-05T15:30:00.001-07:00

There's really no firm recipe for this one. Basically, melt some of your favorite chocolate and spread onto waxed paper in a fairly thin layer- around 1/8" or so. No strict rules here.
Let cool completely until set. If you melt chocolate on a wax paper covered cookie sheet, you can place in the fridge to speed dry time up. Melt good quality white chocolate and pour and spread onto of cooled chocolate layer. I used both kinds of chocolate because I don't like plain white bark usually. I do like dark / milk bark, BUT... the white is very pretty with all the toppings.
While white chocolate is still cooling, top with dried fruit, nuts etc.. really anything you like. I used cashews and dried cranberries. Break up into severe shards with sharp knife and package to give away or serve. That's it. This looks way more complicated than it is. ;)

Candy Bar

2011-05-05T15:18:00.000-07:00

This is my tiny homage to Amy Altas, whom I love and aspire to be like in my fantasy life. This was for my book club I was hosting around Valentine's Day. I love serving dessert this way, with lots of fun treats to choose from, and people can help themselves.
I mixed red Valentine's treats, Godiva truffles, Hershey bars (because they were in the book I chose- "Unbroken" which I think has to make my top list of book picks) I made the chocolate cranberry nut bark, but everything else was purchased. Easy dessert!

Roasted Red Pepper Dip

2011-05-05T15:03:00.000-07:00

This is another Best Bites and really really good stuff. Great for parties and munchies!

1 of roasted red peppers (about 1 c. chopped
3/4 cup mayo
1 (8oz) package cream cheese
2 T. minced onion
3 cloves of minced garlic
1 T. Dijon mustard
12 oz. pepper jack cheese-shredded

Preheat oven to 350. Blot all excess water from peppers really well. Dice. Combine mayo, cream cheese, onion, garlic and mustard. Add cheese and peppers.
Once this step is done, you can cover it and leave in fridge for 2-3 days- which is great!
Place in oven and bake 30-45 min. Remove when golden and bubbling. Serve hot with chunks of good french bread and cubes of good bagel or veggies.

Strawberry Bruschetta

2011-05-05T13:43:00.000-07:00

I tried this recipe from Our Best Bites. You can add additional fruit such as kiwi, mango etc. I had strawberries on hand, so that's what I used. These are very very good, I fixed them as breakfast for company. These are especially wonderful when fruit is in full season...

Ingredients:
1 baguette of best quality french bread
1 1/2 cups diced strawberries (about 10)
1 med. mango and 3 kiwis or any other fruit

Orange Honey Creme Sauce:
4 T. melted butter
2 T. sugar
1/2 t. cinnamon
1/2 cup sour cream
3 T. honey
1 t. orange zest

Preheat oven to 400 degrees and slice bread into 1/2 inch pieces. Put on sheet pan in single layer and brush each with melted buter. Sprinkle cinnamon sugar over the tops. Bake 10-12 minutes. To make sauce combine all ingredients and put in fridge. If using several fruits, combine and top the bread with fruit. Drizzle with sauce and serve immediately.

Pumpkin Trifle

2010-12-13T13:31:00.000-08:00

This has to be one of the easiest recipes and is totally amazing. I served these for a stake primary leadership dinner. You can make the trifle in a glass bowl or individually. I just used clear solo plastic cups for fast clean up. This is sinful and yummy. It reminds of England's sticky toffee pudding. It's deceivingly light tasting.

Ingredients:
1 loaf Pumpkin Bread- make or buy
1 quart heavy whipping cream
1 1/2 cups brown sugar
1 t. vanilla
Caramel ice cream topping sauce
Toffee bits

Whip cold cream and add in 1 1/2 cups of brown sugar and 1 t. vanilla. Set aside. Create trifle by layering ingredients. Cube pumpkin bread and place half in bottom of dish or cups. Drizzle caramel sauce liberally over cubes. Sprinkle some toffee bits over bread and caramel. Spread a generous layer of whipping cream. Repeat and garnish as desired.

Stake Primary Leaderhip Dinner

2010-12-13T00:32:00.001-08:00

November Dinner, lots of food and good company!

ShayLynn's Salad

2010-12-13T00:22:00.000-08:00

My sister in law ShayLynn made this salad and I missed tasting it. Elise said it was her favorite. ShayLynn was nice enough to share the recipe and now we make it all the time. It's great with grilled chicken for dinner.

Salad:
1 -2 heads romaine- shredded
Grilled chicken or rotisserie
Sugar Almonds: Mix 1/2-1 cup sugar with 2 T. water. Stir in 8 oz. slivered almonds and toast in oven or in a pan.
1 pkg. bacon, cooked and broken
1 pkg. craisins
1-2 cups grated motz. cheese

Dressing:
1/2 cup red wine
1/2 cup sugar or splenda
1/2 cup oil
1/2 T. dry mustard
1 red onion- sliced or minced
S&P
Mix dressing and adjust sugar and vinegar and seasonings to taste. Add in onion. This recipe makes a lot, but it's easy to half. If you are like me, you can add more nuts etc.. too!

Meghan's Salad

2010-12-13T00:15:00.000-08:00

I call this Meghan's salad, because she made it, I loved it, and she gave me her recipe! I make it a lot. Meghan is an amazing cook and always has killer salad recipes.

Salad:
Croutons
Lettuce-chopped
1 cup or more swiss cheese (I sometimes substitute Italian blend shredded cheese)
Toasted almonds- as much as you like, the more the better
1 cups cherry or grape tomatoes
1/2 pound bacon
1/3 cup freshly grated parm cheese
Throw everything together, add what you like. Even grilled chicken is good added to this.

Dressing:
1/4 - 3/4 olive oil
juice of fresh lemon
3 cloves of fresh garlic
1 t. salt
1/2 t. pepper
dash of splenda or sugar (opt)

Hot Baked Cheese Dip

2010-12-13T00:06:00.000-08:00

This is a fun and different hot dip. It has green chilies in it and bacon, which is always a good idea. I made this for Thankgiving and really loved it. It's good with sourdough bread cubes and crackers.

Ingredients:
8oz cream cheese
8 oz. sour cream
16 oz. cheddar cheese, grated (sharp is best)
4 oz. chopped green chillis in the can
chopped green onion (to your taste)
1 c. chopped ham
1/2 lb. chopped bacon (I used turkey bacon-- I don't know why) ;)
1 round loaf hollowed out
bread cubes and crackers

Mix first seven ingredients together and put in hollowed bread. Bake at 350 uncovered for 1 hour. Serve with bread and crackers. Heat back up well the next day.

Cinnamon Bun Popcorn

2010-11-13T09:16:00.000-08:00

This was given to be by a friend and then my sister and it comes with a "highly addictive" warning. It takes like a cinnamon roll on popcorn--especially with the drizzles of white chocolate "frosting" mmmm.

12 cups popped popcorn (about 1/2 cup kernels or 2 reg size bags of microwave popcorn) I used butter flavored popcorn because, well, why not.
1 cup Pecan halves roughly chopped or left in half
1 cup brown sugar
3/4-1 t. cinnamon (I added extra)
1/4 cup Karo syrup
1 stick of real butter (1/c cup)
1 t. good vanilla
1/2 t. baking soda
4oz or so of your favorite white chocolate

Directions:
Remove all un-popped kernels and place popcorn in large bowl. Combine the brown sugar and cinnamon and mix well. Chop cold butter into cubes and place on top. Pour corn syrup over the top of that. Microwave in a safe bowl on high for 30 seconds. Stir. Microwave 2 more minutes, stir, Microwave a final 2 minutes.
Remove and add vanilla and baking soda. Stir. Mixture with foam and rise. Pour caramel mixture over popcorn and nuts, stir very well to combine.

If you like it crunchy:
Pour out onto a foil lined jelly roll pan and place in oven at 250 degrees for 30 min, stirring every 10 minutes. Remove and spread on large piece of parchment, waxed paper or foil. Drizzle with melted white chocolate. Let dry and break into chunks. Package or keep in a container.

If you like it soft:
Pour mixed popcorn out onto a large rectangle of parchment, foil sprayed with Pam or waxed paper. Drizzle with melted white chocolate. Let dry and package or put into a container or plastic bag.

Tricks & Treats Candy Bar Topiary

2010-10-27T19:55:00.000-07:00

I wanted to make this last year and ran out of time. I first saw this idea from Dylan's candy bar in NYC. I took this picture quickly with my phone after I finished it, it's larger than the picture shows. Fast and quick and very fun-- if you can keep your family from picking treats off! Lynn took one right off the front- hello? Just keep extra treats around so it's not a temptation to muss up your tree! :)

This would be fun to take to a party, people can just pull treats off. ;) I think a Christmas Tree would be very fun to make- what a fun "anytime gift" this would be. Best part-- it only took about 10 min. to put together.

Candy Bar Topiary

1 foam topiary- any size

pot to serve as a container

stick or bamboo skewer

Assorted mini candy bars

Ribbon bow for a topper

Cute cupcake liners for a topper (opt)

Glue or Satin Pins (I preferred pins, so candy could be removed easily)

Directions:

Staring with the bottom of the topiary, pin mini candy bars in any order, random etc.. all around the tree. Work your way up to the next level overlapping the bottom level slightly. You just don't want to see the pins. I used 2 pins per candy bar. Place in a pot or cute container and fill the bottom of the topiary with loose candy bars. To make this topper, flatten 2 cupcake liners out and snip around the liner edges to help it lie flat. Glue together with a suckers stick or bamboo skewer inside. Insert into the very tip of the topiary. Fuss with it until you like it.

Cupcake Wrapper Treats

2010-10-27T19:29:00.000-07:00

When I saw this idea I went crazy with buying up all the cute cupcake wrappers. They look like little fortune cookies- perfect for treats, party favors etc.. You can use these for any occasion and craft stores, even Walmart had cute ones. Hobby Lobby's were my favorite!

Cupcake Wrapper Treats

Cute cupcake liners

Glue (I used Fabri-Tac-- by the way, where have I been that I didn't know this glue existed? It's awesome! Strong, fast drying like hot glue without the heat) but you can use hot glue as well. You can also stitch by machine, but that requires more work than I am willing to give... :)

Treats- I used dove chocolates, Hershey Bliss works and after dinner mints. I loved the dove the most because they have little sayings inside the foil--and they are yum!

Directions:

Fold cupcake wrapper in half.

Glue around the outer edge leaving 1/4 to 1/2" open at the end (enough room to push treat in)

Insert treat and push up the bottom center to a create fortune cookie shape.

Pumpkins!

2010-10-26T22:59:00.000-07:00

These are inexpensive foam pumpkins. A project I'm kind of getting addicted to. The first shot is a topiary.

TOPIARY

3-4 foam pumpkins.

Black lace in different patterns 1/2 yd. for each pumpkin

Glue, needle and thread

Urn you have lying around your house.

1/4 " dowel

cream colored craft paint

For the topiary, paint some off white. I pulled off the stem and vines of all the pumpkins, except the top one. Fill the hole with hot glue (sawdust spills out)

Cover pumpkins tightly with lace and stitch bottom or glue and trim excess. Cut a small hole in the lace for the top pumpkin's stem and vine to poke out.

I was looking for a dot patterned lace, and being impatient and not finding one, I just inserted upholstery tacks around the pumpkin and then covered it with a double layer of black tulle yardage.

Insert dowel in the bottom two and stack in a urn large enough to hold them. Trim stick if needed and insert in the bottom of the top pumpkin. I'm in love with these.

PAINTED PUMPKIN

Using the craft foam pumpkins, paint off white and let dry.

Stud pumpkin with upholstery nails randomly or in swirls etc..

Tie off the stem lots of fun ribbons.

METALLIC PUMPKIN
1 foam craft pumpkin

Silver paint

craft sealer top coat spray paint

Paint and let dry. Spray with a sealer. Top with ribbons and stack in a basket or on top of a candlestick etc..

Union Square Cafe's Bar Nuts

2010-10-26T20:18:00.000-07:00

On late afternoons Union Square in NYC will serve these amazing nuts at the bar-- I found this adaption of the recipe from Nigella Lawson a few years ago and -they- are- totally addictive. I like taking them to parties. It's an easy recipe and best served hot, but frankly I eat them cold too, and they are great! I have variations to the recipe which are noted below.

Ingredients:

2 1/4 cups (18oz) assorted unsalted nuts (I use almonds, pecan halves, whole cashews, shelled pistachios, macadamias, peanuts.) You can also use Brazil, hazelnuts etc.. basically whatever you like.

2 T. coarsely chopped fresh rosemary leaves ( I use 1/2 t. dried, which I grind fine in a spice grinder, because we don't like strong rosemary in things- you could chop it fine as well)

1/2 t. cayenne pepper (I usually double this)

2 t. brown sugar (I usually double this as well)

2 t. sea or kosher salt

1 T. melted butter (I use 1-2 T)

Preheat oven to 350 degrees. Toss nuts in large bowl to mix them up and then spread out in a single layer on a cookie sheet. Toast in the oven until lightly golden brown, about 10 min. In a large bowl, combine spices, salt and melted butter. Basically, what I look for, is a soft burn in the throat and a hit of sweetness from the sugar. So if I don't get enough heat, I'll sprinkle in a bit more cayenne. It's a very flexible recipe. Toss the nuts in the spiced butter really well, then serve warm and watch the bowl disappear... ;)

"TrIMMing tHE TrEE" sNaCKs

2009-12-09T20:02:00.000-08:00

65 boxes were filled with just the right amount of energy boosting carbs, protein and chocolate antioxidants to give everyone enough energy to trim the trees this year! (Yeah, right) :)

This mix is similar to Harry and David's Moose Munch. I got the idea because the chocolate turtles I was planning to give away to the neighbors were not working so well and a lot of work. Sometimes I'm about minimum effort and maximum pleasure... and looking at my time constraints I decided the turtles would have to wait!

It was bad enough in all my holiday running around that I copied and cut 65 3" circle tags for the boxes, glued them all on, filled them with mix and then realized I had spelled "Trimming" with one m. Ahhhhhh..... you know what? They went out to the neighbors anyway and hopefully they didn't mind!! (Or thought I didn't know how to spell Trimming.... )

Lynn and I had been Christmas shopping in Park City and he bought some Moose Munch and I made the mistake of thinking I could just have a little... Hmm Mmm. That stuff is really great. Anyway, here is my version:

Kettle Corn (make or buy)

Caramel Corn (make or buy)

Chocolate peanut clusters

Chocolate almond clusters

Chocolate cashew clusters

Chocolate covered popcorn (pop some corn, pour in a bowl- pour melted chocolate over the top, stir, let dry on waxed paper)

*Ratio: 2 bags micro popcorn (butter and salted) to 12oz your favorite chocolate.

Mix in a large bowl and enjoy. I put in A LOT of nut clusters so every bite had some chocolate nuts in it. There are no real measurements here and you can add different nuts etc.. as well.

Stake Primary Training

2009-12-09T17:01:00.000-08:00

Everything pictured above is given in recipe form on this blog-- I think!

Cranberry Salsa

2009-12-09T16:41:00.001-08:00

My new addiction.. thanks to Kristi Wiser who gave me her adapted recipe originally from Judy Hardy I believe. Wow... I love this stuff. I even put it on my scrambled eggs. I don't feel guilty eating it because of all the great antioxidants in the cranberries, right? I also make it sugar free. It's a beautiful ruby red and pretty served in a bowl or packed into pint size jars and given away. I tried it with and without the avocado, I think I prefer it without, but it's up to your taste. It's a fun different salsa and kind of addicting! I've already given it away as gifts and take it to a party. I keep thinking of excuses to make it!

Ingredients:

1 bag raw cranberries

1 bunch green onions- chopped

1 -2 jalapeno- seeded and diced

Juice of 1/2 - 1 fresh lime

1/3 cup sugar (I substitute Stevia or Splenda)

1/2 t. salt

1 bunch fresh cilantro-chopped

Opt. 1 diced avocado

Throw it all into a food processor or blender, except cilantro and avocado and process until cranberries are in tiny chunks. Process until you like the consistency. Add cilantro and mix well.

Taste it. Add more jalapeno if you wanted it spicier. Add more sweetener and lime if needed- to taste. Serve with tortilla chips or pour over cream cheese and serve with crackers.

Stores for several days in fridge.

*Note

If using frozen raw cranberries, thaw completely before processing. (Look for them on sale after the holidays and stock your freezer!)

Cheesecake Pops

2009-12-09T16:20:00.000-08:00

I tried this after watching food network some time ago. I have had the chocolate dipped Cheesecake wedge at Rocky Mountain Chocolate Factory and it's amazing, but so big and rich. These pops are just the right size. I made round ones and cut triangles also and dipped those. (Shown above) They are very decadent and a perfect party treat. I've made them with plain cheesecake and a variety of flavored cheesecakes-- all good, all gone.... :)

Ingredients:

1 pre-made or store purchased cheesecake (your favorite flavor)

Melting Chocolate

Sucker Sticks

Opt. Sprinkles, etc..

Directions:

Refrigerate cheesecake overnight or at least 3hrs. until really cold and firm. Scoop out balls (around 2oz) or big enough to fit your mouth... place on parchment lined baking sheet. Carefully insert a sucker stick into each ball. Freeze uncovered until very hard- 1-2 hrs.

When pops are frozen, prepare chocolate by melting in a double boiler or in microwave, stirring every 30 seconds until melted. Let cool slightly. Quickly dip each pop into chocolate, swirling to coat completely. Shake off any excess and if desired, roll into sprinkles, crushed candy etc.. Place on a clean parchment lined baking sheet, repeat with rest of pops. When dry you can also drizzle with melted white chocolate over the top.

Refrigerate for up to 24 hrs. until you are ready to serve. Don''t worry about leftovers... :)

Makes 20-30 pops.

Mini "Apple Pie" on a Stick

2009-12-09T16:08:00.001-08:00

These are another variation of the mini chocolate caramel apples and very yummy! The really do taste like an apple pie!

Ingredients:

Granny Smith apples

White melting chocolate

Cinnamon Sugar

Sprinkles (opt)

Sucker sticks

Melon Baller

Directions:

Scoop out even balls from apples with melon baller. Each apple should give you 10-12 balls. Dry completely. Melt chocolate in microwave stirring every 30 seconds or melt in a double boiler on med low. Let chocolate sit out for a minute to cool slightly. Pierce each ball with a sucker stick, dry again. Dip entire ball in white chocolate, then immediately sprinkle cinnamon sugar around bottom edges. Let dry, eat that day.

The Lighter Side of a Stuffed Mushroom

2009-12-09T14:52:00.001-08:00

This is a light version that does not taste light. I use crimini mushrooms instead of button which I think are really nice- they are like baby portobellos. I buy the big container at Costco a lot. They're great in everything! Light cream cheese and turkey bacon give them great flavor without extra calories, but if you want regular cream cheese and great bacon-go for it!

Directions:

1 container (approx. 24) Crimini

1 80z pkg. light cream cheese

4 green onions- chopped fine

8 sliced turkey bacon, cooked in micro until crispy

**my favorite is Oscar Mayer brand

Grated parmesan cheese to sprinkle

chopped parsley for garnish

Clean mushrooms with damp paper toweling-remove stems. Let cream cheese sit at room temp. then mix with finely chopped green onions and crushed turkey bacon. (Opt. finely chop mushroom stems and add into mixture) Mix well and fill mushroom caps. Top with grated parmesan and parsley. You can do this a day ahead, I usually do. Bake in preheated 350 degree oven for 20-30 minutes. Serve hot. These keep warm in the oven for a long time as well. Or remove from oven, and cover with foil if taking them to a party.

Shredded Beef Taco Salad

2009-12-09T14:20:00.000-08:00

This salad was a concoction of whatever I had in the cupboard and turned out to be a favorite of ours. I bottled chicken this year as well as roast. Amazing!! So... I used my canned roast meat in this salad. The canned chicken is great, but I didn't realize how fabulous the roast would be. A couple key ingredients in this salad: El Pato mexican hot sauce (in a small yellow can) and Embasa brand pickled sliced jalapenos which my cousin Kristi turned me onto. What I love about the meat is that (besides salt and pepper) the only other seasoning is the can of El Pato and the flavor is really wonderful. Tastes far more complicated than it is to make!

Ingredients:

No tight guidlines for amounts here, just use what you have:

1 beef roast -2-4lbs. or whatever you have (leftovers are great!)

1-2 sweet onions rough chopped in chunks

1 bell pepper chopped in chunks

1 small can El Pato brand Salsa de Chili Fresco (yellow can)

1 small can Embasa brand pickled sliced jalapenos (has carrots in it too)

Guacamole

Cilantro

Good Ranch dressing

Shredded Jack and Cheddar

Tortilla chips

1. Roast meat in crock pot or oven until it shreds, season w/ S&P and put in skillet. Or-- if you have canned roast, dump 2 pint jars into a skillet. Pour in can of El Pato. Simmer for 20 minutes or so to reduce the liquid down until it thickens.

2. Meanwhile in a separate pan, caramelize or saute chopped onion and bell pepper 20 min. or so.

3. Prepare salads by laying down lettuce on a plate. Top with hot shredded beef mixture. Top with a handful of grated cheese, a sprinkling of chopped cilantro, scoop of guacamole, sliced jalapenos, Ranch dressing and some chips (for scooping)

Notes:

You don't need salsa or pico, but could certainly add it. Lynn likes it that way too.

Opt. Layer all ingredients on one big platter and serve from table to individual plates.

Original Roasted Raspberry Chipotle Sauce & Cream Cheese

2009-12-09T14:18:00.000-08:00

The BEST appetizer to take anywhere anytime. I first was introduced to it by friends Meghan and Heather. It's easy and quick. You can find Roasted Raspberry Chipotle sauce almost anywhere now, even Target makes their own brand. Fischer and Wieser is really good. Costco carries extra large bottles sometimes. It's sweet and has a tiny bit of heat - heavenly!

*Note:

You can also use this sauce for meats etc.. My friend Meghan grills boneless chicken and lays it on a bed of salad greens, tomatoes, avocados etc.. and then drizzles this sauce over the hot sliced chicken. It is totally fabulous and one of my favorite grill dinners.

Directions:

Place 8oz. cream cheese on serving dish and pour 3/4 cup (or so) of the sauce over top, allowing it to drizzle down the sides of cream cheese. Serve with assorted crackers. I hear it's good with gingersnap cookies as well, but haven't tried that yet. You will love it with the crackers alone!

Roasted Cinnamon Almonds

2009-09-21T19:39:00.000-07:00

Fall is in the air. Can you feel it? Nothing quite gets me going like the smell of roasted nuts and cinnamon. That is one of my favorite smells at Swiss Days every year, you know that booth that roasts almonds all day?? Mmmmm. I made a lot of these at Christmas. I first tried to make them like NuttyGuys, but all the coating fell off. So I gave up and went back to the eggwhite coating and roasting in the oven. I like these because they "sparkle" in a bag or jar! Needless to say they are addictive and very yummy. These were for my presidency, but I managed to enjoy the extras!

Recipe
1 egg white
1 t. cold water
4 cups whole raw almonds
1/4 t. salt
3/4 c. white sugar
1 1/2 t. cinnamon

Preheat oven to 250. Lightly grease or spray a jelly roll pan. Lightly beat the egg white; add water, and beat until frothy, but not stiff. Add nuts, stir until well coated. Mix sugar, salt and cinnamon and sprinkle over nuts. Toss to coat and spread evenly on pan. Bake 1 hour, stirring occasionally, until golden brown. Eat them warm- mmmmm or allow to cool before storing in airtight containers.
Makes 4 cups

Bon Appetit

2009-08-26T18:05:00.000-07:00

I recently saw Julie and Julia and really enjoyed it-with the exception of an F-bomb in the middle of it) Why I ask? Why? Anyway, I wished it hadn't ended so quickly, I'd have like to see more. I dragged Lynn with me and he even laughed through it. Meryl Streep nailed the part of Julia Childs.

I don't need to say what a pioneering woman Julia was-everyone knows. She took her passion and plowed ahead with it. She did it because she loved it. It didn't matter if nobody else got it. I remember when she was one of only a few cooks on public television, and watching her on Saturday mornings, then later watching her do some specials with Jacques Pepin. (I've loved him since the time I heard him tell the story about being a school boy and coming home everyday to a hunk of good chocolate and bread his mother had waiting for him.) Mmmmmm.

Anyway, if you get the chance to see the movie, it was delicious and inspiring! (minus the F-bomb) So, after a year of serious dieting, I'm back to my food blog and will try to add some more fun recipes with pictures. I am a salad lover, so I'm sure I'll have more of those. If anyone has fun recipes to share, I'd love 'em! I love talking about and sharing recipes. I am still doing my cookbook (for myself) and it is taking me forever. With the dieting thing, it kept getting pushed to side all year. I mean, with Quincy Jones's Famous Rib recipe, who wants to make them and then take a picture of them and then not eat them?? I'm anxious to finish the book, but who know when that will be?? :)

At any rate, food is glorious, recipe books are addictive, butter is fabulous and as Julia says "Life is the Proper Binge" What a great quote! Bon Appetit!

Grilled Steak & Portobello Mushroom Fajitas with Chimichurri Sauce

2009-03-15T22:27:00.000-07:00

I've been making fajitas like Chili's restaurant for a long time, but years ago when they added a new version with mushrooms and chimichurri sauce I was hooked. Our family doesn't eat a lot of red meat, so when we do have it, I want it to be really really good. Chimichurri is a Argentinian condiment that sits on restaurant tables like ketchup does on American tables. It is Muy Bueno and easily increased to feed larger crowds.

Serves: 2-4

1/4 cup lime juice

2 T. olive oil

4 cloves garlic, minced

2 t. soy sauce

1 t. salt

1/2 t. liquid smoke

1/2 t. cayenne pepper

1/4 t. black pepper

1 lb. sirloin steak or chicken

1/2 lb. portobello mushrooms, cleans and sliced

1 red onion, sliced thin

1/2 red bell pepper, sliced thin

1/2 green bell pepper, sliced thin

Reserve Liquid: (set aside)

2 T. water

1 t. soy sauce

1/2 t. lime juice

1 dash salt

1 dash black pepper

1 T. olive oil

Chimichurri Sauce: (set aside)

3 garlic cloves, minced

1 jalapeno, minced

1/8 cup red wine vinegar

1/2 bunch fresh cilantro, finely chopped

1/2 handful of fresh oregano or around 1/2 T. dried

1 lime, juiced

1/2 c. olive oil

1/2 t. kosher salt

1/2 t. crushed black pepper

Combine garlic, vinegar and jalapeno in a bowl, stir in cilantro, oregano and lime. Whisk in oil and season with s&p. (Or throw everything into a blender) Set aside at room temp and allow flavors to marry.

Variety of Sides: (listed at the bottom)

Directions:

Combine first set of ingredients and either the steak or chicken in a zip lock bag and marinate in fridge overnight or at least 2hrs.

Combine the Reserve Liquid ingredients and set aside.

Grill meat over med high heat 4-5 min. on each side. Remove and let rest for 5-10 min. Slice thin across the grain, set aside and keep warm. Grill mushrooms over flame or in skillet for a few minutes in a bit of oil until tender-keep warm with meat.

While meat is grilling, cook onion, bell peppers in a little oil until brown, remove from heat and pour Reserve Liquid over mixture. Serve on platter with peppers and onions on the bottom and steak and mushrooms over the top. Serve chimichurri sauce on the side for everyone to pour over.

Serve in warm fajita size flour tortillas with pico de gallo, cheese, sour cream, shredded lettuce and guacamole.

VooDoo Salad (Rumbi Grill)

2009-02-20T17:32:00.001-08:00

Heather Skanchy introduced this salad to me at Rumbi Grill years ago... I loved it and decided to try and make it at home because I was having it so much. I'm like that, I get hooked on things... right now my obsession is Cafe Rio Grilled Chicken Salad. (see recipe below) I could have it every day. My cousin Kristi and I have had this conversation many times.... This VooDoo salad is a favorite of mine and said cousin... Give it a try sometime, it's addictive!

Salad:

Bagged field or mixed greens

Handful of grape tomatoes (or diced tomatoes)

Handful of Feta cheese, crumbled

Two handfuls crispy fried corn tortilla strips

2 jerk grilled chicken breasts

Sesame seeds

1. Sprinkle chicken with jerk seasoning or sauce while thawing.

2. Cut tortillas into thin strips and fry in a few tablespoons of oil, or bake

3. Grill or pan fry chicken in a tiny bit of olive oil. Seasoning will naturally blacken chicken.

4. Let chicken set for 5 min. before slicing thin on the diagonal.

5. Mix greens with about ingredients. Dress right before serving.

Spicy Ginger Sesame Vinaigrette:

3 t. chili garlic sauce

2 t. lime juice

2 t. Dijon mustard

2 t. fresh minced ginger

2 t. fresh minced garlic

2 T. white sugar

1/4 c. mayo

1/4 c. soy sauce

1/2 c. rice wine vinegar

1/4 c. sesame oil

Combine all ingredients in blender except sesame oil. With blender on low speed, slowly drizzle in oil until mixed. Makes 2 cups.

For each serving:

1-2 cups salad

1 T. crumbled Feta

grape tomatoes or 1-2 T. diced tomatoes

2 T. dressing (or more)

1 c. sliced or diced chicken

2 T corn strips (I add more)

Sprinkle of sesame seeds

Cafe Rio Salad

2009-02-18T20:28:00.002-08:00

If you live in Utah you know about fabulous, lovely, wonderful Cafe Rio, and if you are from Las Vegas you also know as the chain as expanded down there. I've tried a lot of mexican cafes and Cafe Rio is my favorite. I LOVE the salad (as does everyone else in the valley, which is why the line is very long!) And yes, I lived in Southern and Northern Ca. and this is the best mexican salad I've ever had.

I was chatting about recipes and food after a presidency meeting with Mary and Lisa and saying how I've completely filled a cafe rio punch card by myself a time or two.... they had made the salad and Lisa said the creamy tomatillo dressing was just like Rio's. So I decided to give it a try.... I was very happy woman.... It's heaven!

Rio's Salad comes in several versions: Barbacoa Sweet Pork, Fire Grilled Steak, Fire Grilled Chicken or Vegetarian. My favorite is Chicken. I have read over lots of recipes on line (there are tons) and experimented around and modified some things. For instance, all the recipes I've read call for cooking the chicken in a crock pot. While that works perfectly for the pork, what I love about the chicken is that it is marinated and grilled, not cooked in a crockpot. We've eaten it for dinner a lot lately! Yum.... I made this for a dinner party and just cut the tortillas with melted cheese into strips and layered all over the bottom of a serving platter, then built the salad up from there. It was gigantic!

Serve Salad in this order:

Tortilla goes down first. A raw tortilla you cook yourself tastes best (like the ones from costco) Cook and melt cheese on top. Lay on plate or a round foil tin.

Fire Grilled Chicken or Steak or Pork

Black or Pinto Beans

Lime Cilantro Rice (I skip this, because I want to eat my tortilla and not go overboard on carbs- but the rice is yummy)

Any combo Red, Green, Romaine lettuce, shredded

BIG sprinkle of corn tortilla strips (cut into thin strips and fry in oil)

BIG sprinkle of Cotija cheese or Parmesan

A few dollups of guacamole

Sprinkling of Pico de Gallo (opt)

fresh cilantro garnish

fresh lime wedge on side (so good squeezed over salad)

Creamy tomatillo dressing

Choose Your Protein:

Barbacoa Pork: (this came from a site that claims it's exactly the same as Rio's, but I haven't tried it)

2lbs pork

3 cans regular sugar coke

1/4 c. brown sugar

dash garlic salt

1/4 c. water

1 can diced green chilies

3/4 can enchilada sauce

1 c. brown sugar

Put pork in ziplock, add 1 1/2 cans of coke and 1/4 c. brown sugar. Let marinate several hrs or overnight. Drain marinade, place the pork in crock pot on high with 1/2 can coke, 1/4 c. water and garlic salt for 3-4 hrs. until it shreds easily, but don't let it get too dry. Remove pork, shred and drain liquid from pot. In food processor or blender, blend 1/2 can coke, chilies, enchilada sauce and remaining brown sugar (you can add more if you'd like) If it looks too thick, add a little more coke. Put back in crockpot and cook on LOW for 2hrs.

Barbacoa Pork Version 2: (Katie's recipe)

3 lb. pork roast

3 cans El Pato mexican tomato sauce (8oz. yellow can)

3 cans reg 8oz tomato sauce

4 minced garlic cloves

1 cup brown sugar

Pour 1/2 can Dr. Pepper into crock pot and cook all day (8hrs) Drain fat and shred. Add other ingredients and warm through. Add more brown sugar if desired.

Fire Grilled Chicken or Steak

2 1/2 lbs chicken or steak

1/2 bottle zesty Italian dressing

1/2 T. chili powder

1/2 T. cumin

1-2 cloves garlic, minced

Mix all together and marinate as long as you can stand to... a few minutes to overnight. Grill and slice. This has a really good flavor. You don't have to be exact with the amounts just add what you like.

Lime Cilantro Rice:

1 cup rice

1 t. butter

2 cloves garlic, minced

1 t. grated lime zest

1 can chicken broth (15oz)

1/4 cup water

2 T. lime juice

2 t. sugar

3 T. chopped cilantro

In saucepan combine rice, butter, garlic, lime zest, broth and water. Bring to a boil. Cover and cook 15-20 min. or until rice is tender. Remove from heat. In bowl combine lime juice, sugar and cilantro. Pour over hot cooked rice. Serve warm.

Lime Cilantro Rice #2 (I just tried this and it turned out yummy and was quick!)

In a saucepan combine:

1 T. butter

1/2 yellow onion chopped

2 cloves garlic minced

In large pot bring to a boil:

2 1/2 cups water

2 1/2 t. chicken bouillon

1/2 cup fresh chopped cilantro

1/2 t. ground cumin

1 sm. can diced green chilies

1 T. lime juice

1/4 t. pepper

Once boiling, add 3 cups instant brown rice, return to boil, then reduce heat, cover and simmer for 5 min. or until all water is absorbed. Stir in onion mixture.

Serves: 6

Black or Pinto Beans

Cook your favorite or open a can, drain and heat through if time is an issue.

Creamy House Tomatillo Dressing:

3 large tomatillos or 1/2 cup canned crushed tomatillos, which I use and love the speed!

1 cup buttermilk

1 cup packed fresh cilantro

1/2 cup mayo

1/2 cup sour cream

1 packet hidden valley ranch dressing mix

1 clove garlic minced

juice from 1 lime.

Remove husks from tomatillos, wash, quarter and broil until tender about 7 min. (or just open a can which is very good, pure crushed tomatillos, that's all that is in it)

Combine everything in blender until smooth. Chill.

Calling All Foodies

2009-02-12T08:35:00.000-08:00

A place for recipes to remember through the seasons. I will be posting some of my favorite recipes with pictures--a great way for me to remember what I try and when, and to share recipes when I can't remember details sometimes.... I'm not the greatest with following a recipe exactly!

The first recipe I'll include are my cup cake balls, which I have given out to a ton of people and first had at my sister Jenna's baby shower in Arizona... They are easy and quick, but soooo cute! (Pictured above) Along with those are mini chocolate caramel apple bites on a stick, nutter butter truffles and oreo truffles- just in in time for Valentines... Ok, I'm going to stop talking, because I'm on a no sugar thing right now.....

Chili's SouthWestern EggRolls

2009-02-11T10:26:00.000-08:00

These are some of my family's favorite things... They work really well for parties too. I mean, anything deep fried is good, right? I have been making these for as long as Chili's has had them on the menu. The recipe I found is pretty much the same in taste, I can't tell the difference.

This recipe easily doubles, triples, etc.... and you can make ahead and freeze. You can also make several hrs before a party or dinner then keep warm uncovered in the oven.

EggRolls:

1 chicken breast

1 T. veg oil

2 T. minced red bell pepper

2 T. minced green onion

1/3 cup frozen corn

1/2 cup canned black beans, rinsed and drained

2 T. frozen chopped spinach, thawed and drained

2 T. diced, canned jalapenos

1/2 T. minced fresh parsley (or dry)

1/2 t. cumin

1/2 t. chili powder

1/4 t. salt

dash cayenne pepper

3/4 cup shredded Monterey Jack cheese

5 seven inch (taco size) tortillas-- thin style

Avocado Ranch Dipping Sauce:

1/4 cup smashed fresh avocado (about 1/2 an avocado)

1/2 cup mayo

1 T. buttermilk

1 1/2 t. white vinegar

1/8 t. salt

1/8 t. dried parsley

1/8 t. onion powder

dash dill weed

dash garlic powder

dash pepper

Garnish: 2 T. chopped tomato, 1 T. chopped onion

Rub oil on chicken and season with s&p. Grill chicken, cool and cube. Preheat 1 T. of oil in pan over med high heat. Add red pepper and onion, saute for a few min.

Add diced chicken, corn, beans, spinach, jalapenos, parsley, cumin, chili powder, salt, cayenne. Cook for 4 minutes; stir well. Remove from pan and add cheese; stir until melted. Wrap tortillas in moist cloth and microwave for 1 min. or until hot.

Spoon about 1/5 of mixture into center. Fold ends and then roll over mixture. Roll tight, then pierce with toothpicks to secure. Repeat with rest of eggrolls. Arrange on plate, cover with plastic and put in fridge to firm up a bit. You can freeze them, but it takes longer to fry.

Prepare Sauce by combing all ingredients in small bowl, top with garnish. Preheat 2-3 cups canola oil in pot to 375 degrees (you can just estimate if you don't have a thermometer) Fry rolls 4-7 min. depending on how hot your oil is. You don't want it too hot. Flip eggrolls over to cook other side. If rolls are frozen, fry 12-15 min. Drain on paper towels and slice each diagonally-remove toothpicks and arrange on plate around the dipping sauce.

Serves: 3-4 (You can increase this.. I've made around 100 before, you just them keep warm (200 degrees) in oven, uncovered until ready to serve) They re-heat well too.

Cup Cake Balls

2009-01-29T09:27:00.000-08:00

These will make you an instant rock star wherever you take them (as I have joked with my cousin) and they are fast and easy to do.

1 pkg. instant cake mix, any flavor. (my family's favorite is chocolate) red velvet is pretty.

1 can cream cheese frosting- regular size, not whipped

1 bag of melting chocolate, your favorite kind

wax paper

sprinkles or white chocolate to drizzle

1. Bake cake from mix or scratch and cool completely.

2. Crumble into fine consistency in large bowl.

3. Add cream cheese frosting, I only add a little more than 3/4's of the can. I like them

more cakey.. but you can add the entire can for a more fudge like center.

4. Roll into approx. 1" balls and lay on waxed paper.

5. Chill for several hrs or freeze for 15 min.

6. Melt chocolate over a double boiler or in microwave at 30 second intervals, stirring between.

7. Dip balls into chocolate with spoon or fork, carefully lay on waxed paper to dry.

8. Before they dry you can add of dash of sprinkles, or wait until dry and drizzle melted white chocolate over the balls.

9. Place into mini cupcake or candy liners and serve.

Notes:

These keep well for up to a week in the fridge. I have also rolled the balls and frozen them for several weeks before dipping in chocolate. They were great!

Buffet

2009-01-27T09:45:00.000-08:00

Cup cake balls and mini chocolate caramel apples were part of a stake primary dinner. I served a yummy pasta salad I got from my neighbor probably 10 years ago, I love it! Magleby's Rolls, Stuffed Mush's and Chili's Southwestern Eggrolls, which I have been making for more years than I can count. (Eggrolls are missing from the center platter--they were staying warm in the oven!) I will post these recipes, fun for parties etc..

Oreo Truffles

2009-01-26T13:21:00.000-08:00

1 pkg. oreo cookies

1 8oz pkg. cream cheese

chocolate for dipping

Finely crush 7 cookies and reserve for later. Crush remaining cookies and stir in softened cream cheese until well blended. Roll into 1" balls and place on wax paper covered cookie sheet. Melt chocolate over double boiler or in microwave at 30 sec. intervals until melted. Dip balls in chocolate and set on wax paper. You can sprinkle tops with the reserved crushed cookies. Makes about 36 truffles.

Nutter Butter Balls

2009-01-25T13:31:00.000-08:00

1 pkg. Nutter Butter cookies

1 pkg. cream cheese

Chocolate for dipping

Finely crush nutter butter cookies. Mix in softened cream cheese. Roll into 1" balls. Place on wax paper covered cookie sheet. Melt chocolate over double boiler or in microwave at 30 sec. intervals. Dip balls, tap off extra, lay on wax paper to dry. Add sprinkles, white chocolate drizzles etc.. as desired to tops. Makes about 36 balls.

Mini Chocolate Caramel Apples

2009-01-24T13:51:00.000-08:00

I have been making chocolate caramel apples for probably 15 years. My mom and I saw them at a craft show in Provo and bought one for $5.00, which seemed really expensive at the time. ;-) One taste and we were hooked, and have been making them ever since. This is a mini version and really adorable with sucker sticks, you can use wooden skewers, but the sucker sticks are cuter. Dipping apples in caramel first doesn't work, because the apple is not totally covered with skin. Believe me, I tried with my sister in law Juliane, the caramel completely slides off. Dip first in chocolate, then drizzle warm (not hot) caramel over the tops. These are fun for parties, it's a cute little bite. I took them along with the cake balls to the church for a holiday RS enrichment and they went fast!

Fuji or Granny Smith Apples

Caramel

Milk Chocolate for dipping

Metal melon baller

assorted sprinkles, white chocolate etc.. for decorations

Wash and dry apples. Leaving the skin on, scoop out balls with melon baller. You should be able to get around 10-12 balls per apple. Pat dry, insert sticks so they sit level. Dip in melted chocolate and set on waxed paper, which you have sprayed with Pam. Add a dash of sprinkles (opt.) Let dry. Carefully drizzle melted caramel over the top. (Caution: make sure caramel is not too hot or it will melt chocolate.) Let dry. Carefully lift off waxed paper and place in candy cup holders. These are really cute on a platter. Eat mistakes....

Feta Pasta Salad

2009-01-23T18:55:00.000-08:00

This is my favorite pasta salad recipe.

1 box bowtie pasta

1 sm. bag baby spinach

1 c. good feta cheese- crumble

1 avocado- dice

1 c. grape tomatoes

Your favorite Italian dressing

Boil pasta until al dente. Cool and place in serving bowl. Add spinach, crumbled feta, tomatoes and diced avocado. Toss with dressing. Add salt and pepper if needed. Serves 8

Magleby's Rolls

2009-01-22T19:07:00.000-08:00

I have been making these as long as Elise has been alive. I got the recipe from a friend in my Provo ward, Sis. Jasperson. Her husband served in the bishopric with Lynn and he always came to our home dressed as Santa at Christmas. Sis. Jasperson is an amazing women and I remember loving her rolls, along with her berry syrup... wow. This recipe is easy to adapt or to double, triple, etc.. I once made 150.

Homemade Roll recipe for 12 or 12 Rhodes Texas size frozen rolls

1/2 cup melted butter. (the original recipe calls to add 1/2 cup mayo to the butter, but I skip this step)

1/2-1 cup grated parmesan cheese

dried parsley flakes, garlic salt

Shape dough into balls or thaw Rhodes rolls just until soft, you don't want them to start rising. Dip entire ball into melted butter and or mayo mixture. Roll entire ball in cheese. Lay on baking sheet sprayed with Pam, several inches apart. Sprinkle with garlic salt and parsley flakes. Let rise and bake according to roll recipe or directions. These are amazing served warm, but great at room temp too.