Monday, January 26, 2009

If you have a mixer you can make bread!

This bread is so good and so easy to make! I use my Kitchen Aid mixer, but I bet any mixer with a dough hook would work really well. Be sure you're going to be home for a few hours, because it has to rise for two hours, but it's really easy to mix up, and you can clean or read or watch a movie while it rises.

Honey Oatmeal Bread



  1. Place water, honey, and margarine in small saucepan.
  2. Heat over low heat until mixture is very warm (120-130°F).
  3. Place 5 cups flour, oats, salt and yeast in mixer bowl.
  4. Mix wiith dough hook on speed 2 (low) about 15 seconds.
  5. Continue mixing, gradually adding warm water mixture and mix for 1 minute.
  6. Add eggs and mix 1 minute longer.
  7. Still on speed 2, add remaining flour, 1/2 cup at a time, and mix about 2 minutes, or until dough clings to hook and cleans side of bowl.
  8. Knead on speed 2 about 2 minutes longer.
  9. Place dough in greased bowl, turning to grease top.
  10. Cover.
  11. Let rise in warm place, free from draft, about 1 hour, or until doubled.
  12. Punch dough down and divide in half.
  13. Shape each half into a loaf.
  14. Place in greased 8 1/2 x 4 1/2 x 2 1/2 inch baking pan.
  15. Beat egg white and water together with a fork.
  16. Brush top of loaves with mixture.
  17. Sprinkle with oatmeal.
  18. Bake at 375°F for 40 minutes.
  19. Remove from pans immediately and cool on wire racks.

Wednesday, January 21, 2009

Sour Cream Enchiladas

I'm not usually a fan of chicken enchiladas, but I love this recipe.  I got it from my genius cooking aunt, Lisa.  I don't really think its different than any other chicken enchilada recipe, but whatever.  The highlight is the fried tortillas you wrap the enchiladas.  It kind of reminds me of Cafe Rio's (I've never had enchiladas at Cafe Rio).  


2 cans cream of chicken soup
2 cups sour cream
1 can (4 oz) green chilies, chopped
2 cups cooked and diced chicken
1 onion, chopped
2 dozen, 6 inch flour tortillas
2-3 Tablespoons cooking oil
3/4-1 lb longhorn grated cheese

1.  Combine soup, sour cream and chilies in a large sauce pan and bring to a boil.
2.  Divide the soup combination and add chicken and onions to half of the mixture.
3.  Heat the cooking oil in a medium skillet, heat and drain each tortilla.
4.  Place some of the chicken mixture and some cheese in each tortilla and roll up. 
5.  Place them all in a 9x13 pan.
6. Cover the tops with remaining sauce mixture and cheese.  
7.  Bake in 350 degree oven for 45 mins or until heated through.  
8.  Serve with Spanish Rice!

So, I halved this recipe because kyle and I wont eat 2 dozen enchiladas.  Cherie, you may not need to (we know Eli likes large portions, j/k man j/k).  Also, it calls for longhorn cheese, but I think cheddar is just fine.  

Sunday, January 18, 2009

Texas Caviar

This is a fun appetizer except that I've made it a lot lately and never want to see or taste it again.

2 avocados- diced
2 cups frozen corn
4 tomatoes- diced
1 1/2 cup of canned black beans
1/2 chopped onion
1/2 bunch chopped cilantro
1/2 tsp garlic
1/2 tsp garlic salt
1/2 tsp season salt
1 cup ZESTY Italian dressing

1 bag corn chips

1. Wash tomatoes- on cutting board- cut in half- then cut into small dices. Dice Onions.

2. Wash Cilantro- using a knife- strip the cilantro from the stems. Throw stems away. Then roll all the leaves up in a small ball and then cut and chop.

3. Put the spices in with the zesty salad dressing.

4. Mix all together- eat with corn chips to dip it up.

Saturday, January 17, 2009

Crock-Pot Chicken Tortilla Soup

Ronda’s Chicken Tortilla Soup

Chicken (however much you want, it’s good without chicken too.)
4 oz. can chopped green chiles
3 cans great white northern beans
2 tsp oregano
1 can rotel tomatoes
½ tsp cayenne pepper
1 Tbls. Oil
½ tsp salt
½ onion, chopped
14 oz. chicken broth
3 cloves minced garlic
3 c. shredded Monterey jack cheese
12 oz. sour cream.

1. Cook and dice chicken
2. Sautee onions and spices in oil until transparent.
3. Combine everything in crockpot.
4. Cook on low all day.
5. 1 hour before serving add cheese and sour cream, 1 c. at a time.
6. Serve with tortilla chips, guacamole, or Spanish rice.

I love this soup. The recipe is from my sister Ronda. She's now vegan and probably doesn't eat this stuff, but I still do and you should too. This soup is very filling and there are many possibilities for the sides. I like to cook the chicken and sautee the veggies the night before I make it, then trow everything in the crockpot in the morning. You can make this in a pot on the stove, but I've found it tastes better in the crockpot because the flavors are richer. Seriously, this soup is so good I almost kicked my mom in the face.

Homemade Pizza Party!

Best Ever Easy Pizza Dough

1 ¼ C. warm water 3-3 ½ C. Flour

1 Tbls yeast

2 Tbls

½ tsp salt

1. Dissolve yeast in warm water.
2. Add sugar, salt, and 2 ½ C flour. Mix to form dough.
3. If more flour is needed, add up to 1 C. more. Mix about 3 minutes.
4. Let dough rest for 10 minutes.
5. Spread dough with hands on greased pizza pan or skillet. Add toppings, bake at 375 for 15-20 minutes, or until done.

When you're mixing your dough for three minutes, throw in some dried or fresh herbs, like garlic, rosemary, oregano, or parsley to give the dough some flavor.

Suggested toppings: pineapple by itself! artichoke hearts, green pepper, and onion. Try using pesto or alfredo sauce instead of pizza sauce. Use different types of cheese. Fold over and make calzones. The possiblities are endless.

This dough can also be used to make really delicious bread sticks. Just roll it out after letting it rest for 10 minutes. I like to pre-cut it with a pizza slicer, so it's easy to pull apart. You can make a sauce of melted butter and garlic salt and brush that on before you bake it if you want a little garlic-ness. You could also put on shredded Parmesan or your other favorite type of cheese. Watch the baking time though, it may take less than for the pizza.

Enchilada Stuffed Shells -Where Mexico Meets my mouth!


  • 15 uncooked jumbo pasta shells
  • 1 pound lean ground turkey
  • 1 can (10 ounces) enchilada sauce
  • 1/2 teaspoon dried minced onion
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon ground cumin
  • 1/2 cup fat-free refried beans
  • 1 cup (4 ounces) shredded reduced-fat cheddar cheese


Cook pasta according to package directions; drain and rinse in cold water. In a nonstick skillet, cook turkey over medium heat until no longer pink; drain. Stir in enchilada sauce and seasonings; set aside.
Place a rounded teaspoonful of refried beans in each pasta shell, then fill with turkey mixture. Place in an 11-in. x 7-in. baking dish coated with cooking spray.
Cover and bake at 350° for 25 minutes. Uncover; sprinkle with cheese. Bake 5 minutes longer or until cheese is melted. Yield: 5 servings.

Eli and I really liked the simplicity and tastiness of this meal. We liked to eat it with a nice side salad, and maybe a fruit salad for dessert. Don't be scared of the diversity of this meal, it's well worth it!

Balls of Meat with Cream Sauce

This is from my Taste of Home cookbook. Easy to make, on the cheaper side of food costs, and it's so much fun to say balls of meat. I like to serve it with mashed potatoes and peas.


  • 1 egg, lightly beaten
  • 1/4 cup milk
  • 2 tablespoons ketchup
  • 1 teaspoon Worcestershire sauce
  • 3/4 cup quick-cooking oats
  • 1/4 cup finely chopped onion
  • 1/4 cup minced fresh parsley
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1-1/2 pounds lean ground beef
  • 3 tablespoons all-purpose flour
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1/4 teaspoon dried thyme
  • Salt and pepper to taste
  • 1 can (14 ounces) chicken broth
  • 2/3 cup heavy whipping cream
  • 2 tablespoons minced fresh parsley


In a large bowl, combine the egg, milk, ketchup, Worcestershire sauce, oats, onion, parsley, salt and pepper. Crumble beef over mixture and mix well. Shape into 1-1/2-in. balls. Roll in flour, shaking off excess.
Place meatballs on greased racks in shallow baking pans. Bake, uncovered, at 400° for 10 minutes. Turn meatballs; bake 12-15 minutes longer or until meat is no longer pink.
Meanwhile, for sauce, melt butter in a saucepan over medium heat. Stir in the flour, thyme, salt and pepper until smooth. Gradually add broth and cream. Bring to a boil; cook and stir for 2 minutes or until thickened.
Drain meatballs on paper towels; transfer to a serving dish. Top with sauce; sprinkle with parsley.

The cream sauce is good on top of the potatoes as well.

Sunday, January 11, 2009

Pauline Woodward’s Texas Beef Skillet

This is easy and delicious- a crowd favorite- if I made it again I would go easier on the corn chips at the end.

1 lb. ground beef
1-16 oz can of tomatoes diced
1 cup quick cooking rice
1 cup water
3 T. chopped green peppers
½ t. salt
¾ cup shredded sharp cheddar cheese
1 cup crushed corn chips (Frito’s or Dorito’s)
¾ cup chopped onion
1- 15 ½ oz. can red kidney beans
1 ½ tsp. chile powder
½ tsp. garlic salt

In a skillet or big frying pan- cook ground beef and onion- drain off the fat.
Stir in the undrained tomatoes and undrained beans.
Add rice, water, green pepper, chile powder, salt, garlic salt,

Cook on med- heat then turn down and simmer covered 20 minutes. Stir occasionally.

Top with grated cheddar cheese- heat for 3 minutes, spinkle corn chips around edge of pan.

Serves 6-8

Nu-Yums Cereal Squres

An old favorite recipe I got from my BYU Home Economics professor- somewhat nutritious.

• ½ cup light corn syrup
• ½ cup light brown sugar packed
• ½ creamy peanut butter
• ½ cup coconut
• 1 cup thin pretzels (be careful not to pour in from the package- the salt all pours in)
• 1 cup Special K cereal
• 1 cup Cheerios cereal
• 1 cup Corn Chex cereal
• ½ cup nuts (peanuts or cashews are good)- optional


1. In a large mixing bowl- combine the pretzel sticks, Special K cereal, Cheerios, Corn Chex, Coconut and nuts (optional). Mix with a wooden spoon.

2. Find a 8” round or square cake pan or pie pan. Take a paper napkin and rub the bottom and the bottom and the sides with butter to grease the pan.

3. In the large saucepan or large frying pan- put in the corn syrup. Scrape it all out with a wooden spoon. Then add the brown sugar. Stir it well with a wooden spoon. Turn on the heat to high and wait until it starts to boil- bubble a bit.

4. Start timing and let it boil for exactly 60 seconds. Take off heat and stir in the peanut butter. Stir well.

5. Now pour the hot mixture into the cereal large bowl. Stir well.
Make sure all the cereal has the goop on it.

6. Smash down with wooden spoon or buttered hands. Let cool for a few minutes- start doing the clean up and dishes.

Easy Chinese Trifle Cake

This is a simple and delicious dessert! It gets it's chinese name from a special tool that must be used in the cooking process.

  • 1 french vanilla cake mix
  • 1 small box of vanilla pudding
  • 1 container of whipped topping
  • 1 package of frozen mixed berries, dethawed

  • 1. Bake the cake according to the box directions in a 9x13 pan. Let cool.
  • 2. Once the cake is cool, take a chopstick and poke holes all over the cake. Don't be shy about poking holes. There should be lots, spaced about 1/4 inch to 1/2 apart.
  • 3. Make the pudding according to the box instructions. Before the pudding has set up, pour it all over the top of the cake. This should cause the pudding to go into the chopstick holes.
  • 4. Cover the top of the cake with the cool whip. Chill in refrigerator.
  • 5. Before serving, pour the mixed berries on the top of the cake.
  • 6. Serve and enjoy!

This is a fun recipe that you can experiment with. Try using different flavors of cake mix or pudding. I just posted my favorite combination.

Orange Honey Chicken with Sesame

That honey bear in your cupboard adds flavor and richness to both sweet and savory dishes, like this Honey-Orange Chicken with Sesame. Served over rice, this dish is sure to be an asian delight tonight!

  • 3/4 cup(s) fresh orange juice
  • 1/3 cup(s) orange blossom or clover honey
  • 1 teaspoon(s) grated ginger
  • 1 teaspoon(s) garlic
  • 1 teaspoon(s) orange zest
  • 1 teaspoon(s) salt
  • 1/8 teaspoon(s) ground black pepper
  • 4 (6 ounces each) boneless, skinless chicken breasts, trimmed
  • 1 teaspoon(s) vegetable oil
  • 1 teaspoon(s) toasted sesame oil (we didn't use this, because it's expensive to buy just for 1 teaspoon)
  • 1 teaspoon(s) toasted sesame seeds


  • 1. Combine juice, honey, ginger, garlic, zest, salt, and pepper in a bowl. Add chicken; stir to coat. Cover; refrigerate 30 minutes.
  • 2. Heat a large skillet over medium heat until hot; add vegetable oil and swirl to coat. Lift chicken from marinade and let excess drip back into bowl. When oil is hot, add chicken and cook over medium heat 3 minutes per side, or until golden brown.
  • 3. Add reserved marinade to skillet and boil over medium-high heat, turning chicken once or twice, 3 to 5 minutes, or until chicken is cooked through and sauce is reduced by half. Transfer chicken to a cutting board, cut into diagonal slices, and arrange on a platter. Stir sesame oil into thickened sauce and spoon it over chicken. Sprinkle with sesame seeds.
We halved the marinade because we prefer to use tenders to breasts. It turned out very well, tasting sweet and tangy with a kick. I don't know what that means, but that's how I describe it. Easy to make.
Amazing! 4.5/5 stars