1 LB Pasta (Bow-tie, Penne, Shells, Orecchiette, or other)
1 pint cherry tomatoes, halved
1 C fresh mozzarella balls 1 c baby spinach
1/2 c Costco Pesto Juice and rind of one lemon
1/2 tsp garlic powder
12 tsp salt
2-3 Tbsp fresh chopped basil
3 Tbsp sugar
Toss then top with toasted pepitas. Let sit in the fridge for 2 hours before serving.
Haylee's Note: I really should change my blog title to "Heather's Food" since most of my recipes are from her. This is another delicious one she made for a family get together. I made it the next week, but I would definitely go with a past other than shells, because it looks to similar to the mozzarella balls.
8 oz semisweet chocolate
1 c butter
1 c sugar
5 large eggs
1 Tbsp vanilla
¼ tsp salt
1/4 c flour
Grease 10” spring form and dust with sugar.Melt chocolate and butter, cool, whisk in
sugar and eggs 1 at a time, vanilla, then salt.Gently fold in flour.Bake at 325
for 30-35 minutes (toothpick won’t come out clean).
2 Tbsp cocoa powder
5 Tbsp hot water
8 oz semisweet chocolate
1 Tbsp butter
1 ½ c heavy cream
4 Tbsp sugar
½ tsp vanilla
Whisk cocoa powder and hot water and set aside.Melt chocolate and butter then mix in cocoa
and water until smooth and cool.Whip
cream, sugar, vanilla, and salt.Fold 1.3
cream into chocolate, then add the rest.Pour over cake and refrigerate for 6 hours.
Topping ¾ cream, powdered sugar, grated chocolate and raspberries.
Cucumbers Green onions
Pork, cut and cooked in thin strips
Pasta (either angel hair or rice noodles)
Dressing: Mirin and Hoisen sauce
Haylee's Note: This is one of my mom's creations. She had a similar dish to this at a restaurant and recreated it. It is so delicious! You can set it up like a salad bar, and let people decide what toppings to add or omit. This is a winner!
1 lb bow tie pasta
1 1/2 c red grapes, cut in half
1/2 c celery, diced
2 green onions, sliced
2 chicken breasts, grilled and sliced very thin
1/2 c slivered almonds, toasted
2 c spinach
1/2 c mayonnaise
1/2 c olive oil
1/3 c sugar
1/2 c fresh lemon juice
1-2 Tbsp fresh lemon zest
1-2 Tbsp dried tarragon (fresh is also really good too)
Boil the pasta in salted water. Drain, rinse and cool. Add grapes, celery, and green onion. Set aside.
For the dressing, combine ingredients in the blender and pour2/3 over pasta. Set aside remaining 3rd dressing for drizzling.
Haylee's Note: Another delicious Heather recipe. Her copycat version of Plates and Pallets.
2 Tbsp Yeast
½ c Warm water
1 tsp sugar
2/3 c oil
2/3 c honey (or brown sugar)
2 Tbsp salt
5 c hot water
10 c wheat flour
3 c white flour
Combine the yeast, warm water, and sugar and set aside.In a mixing bowl, mix oil, salt, honey (or
brown sugar), hot water, and 7 of the 10 cups of wheat flour.After it is mixed, add the yeast
mixture.When that is combined and the
other 3 cups of white flour and mix for 5 minutes.Add the 3 cups of white flour and knead for 5
for minutes.Mold into 4 bread pans and
poke down edges.Raise until double (about
1 hour).Bake at 350 for 35 minutes.
I have tried lots of wheat breads, that are all good, but I always come back to
this one.It is by far my favorite.I got this recipe from my mom, and she got it
from her friend, Ann.I prefer the honey
in the bread to the brown sugar, but the brown sugaris still very good too.
This isn't really a recipe, just sharing more of an idea. I saw this on A Bountiful Kitchen, and we decided to do it for our Bethlehem dinner. I thought it turned out GREAT and the kids LOVED it! Si shares really good instructions on her blog if you'd like to make one. You can see her recipe and instructions HERE.
1 cup potatoes diced 1/2 inch
1 cup celery diced 1/2 inch
1 cup onion diced 1/2 inch
1 cup green pepper diced 1/2 inch
1 cup leeks tops and bottoms, diced 1/2 inch
3/4 cup chopped clams canned or frozen
3/4 tablespoon black pepper
1 1/2 tablespoon salt
3/4 tablespoon dried thyme
6 bay leaves
1 teaspoon Tabasco
3/4 cup sherry wine
3/4 cup (1 1/2 sticks) butter melted
2 cups water
3/4 cup all-purpose flour
2 quarts half and half
In a large saucepan, combine all ingredients except butter,
flour and half and half. Simmer together until potatoes are thoroughly cooked. Combine
melted butter and flour in an ovenproof container and bake at 325 degrees for
30 minutes to eliminate the raw flour flavor and stabilize chowder.
Stir roux (butter flour mixture) into chowder and cook and
stir until thick. Mixture will be slightly less thick than cookie dough. Remove
chowder from heat. Stir in half and half until blended. Heat to serving
temperature, stirring occasionally and serve immediately with crusty sourdough
bread and extra Tabasco.
This is my #1 FAVORITE Soup EVER!!Market Street is also my #1 favorite restaurant!If you’re looking for a clam chowder recipe,
pick this one and you’ll never go back to another!SOOO yummy!!!
Avocado Cilantro Red Pepper Grilled Chicken (I like to marinate it for a day in a citrus marinate)
Red Onion Crushed doritos Shredded cheddar cheese
Ranch Dressing Frank's Dressing
1 c brown sugar 1/4 c melted butter 1/4 c Frank's Hot Sauce 2-4 Tbps water Haylee's Note: This salad is really easy to make, but it is definitely one of our favorites! The spicy Frank's dressing with the creamy ranch (which I like to water down a bit), is such a yummy flavor combination!
Cook garlic and hamburger together until meat is
browned.Drain grease. In a large pot
cook on low heat stewed tomatoes, cooked hamburger, tomato paste, spices, and
sugar. Simmer for 45 minutes.
In another pot cook
13 lasagna noodles as directed on package
In another medium bowl mix together cheddar and mozzarella
chees.In a 9x13 pan pour layer of meat
sauce mixture, then 4 noodles, layer of cottage cheese, layer of cheese
mixture.Repeat 3 times, but make sure
you always end with meat sauce and start with meat sauce.Put remaining cheese mixture on top of meat
Lastly pour heavy parmesan cheese all over top.Bake 350 uncovered for 45-60 minutes.
My friend, Kristina, brought me this lasagna after I had Lucy.It was the BEST lasagna I had ever had in my
life.I wouldn’t let any of my family
eat any of the leftovers, so I could eat it for breakfast, lunch, and dinner
the following days!Thanks Kristina!
2 2 2 Pancakes 2 c. flour 2 eggs 2 c. milk 2 Tbsp. baking powder 1/4 c. oil 2 Tbsp. sugar 1 tsp. salt
Stir all ingredients together just until combined. The batter will be a little lumpy, you don't want to over stir it. Pour by 1/4 cupfuls onto a lightly 2 c. flour 2 eggs 2 c. milk 2 Tbsp. baking powder 1/4 c. oil 2 Tbsp. sugar 1 tsp. salt
Stir all ingredients together just until combined. The batter will be a little lumpy, you don't want to over stir it. Pour by 1/4 cupfuls onto a lightly sprayed griddle and cook. Haylee's Note: This is our favorite Saturday morning tradition! We often go to Darin's parents' house for breakfast, and this is what they make us! It is our favorite pancake recipe for sure! They are also REALLY yummy with bananas or blueberries!
A Bountiful Kitchen’s Levain
Bakery Chocolate Chip Cookies
1 cup butter cut into
tablespoons, I prefer unsalted
3/4 cup light brown
1/2 cup sugar
1 cup cake flour
2 cup all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon coarse sea
4 cups semi sweet
chocolate chips* see notes
Pre heat oven to 400 degrees and set rack in
middle of oven. Place butter into bowl and turn mixer on low. If using a stand
mixer, use the paddle attachment. Add sugars and beat butter until smooth on
medium speed. This should take about 1 minute. Mix until the butter pieces are
completely blended with the sugar and is no longer visible in pieces.Add the eggs and beat on medium just until
incorporated with butter and sugars, about 30 seconds.Turn the mixer off. Add the cake flour, all
purpose flour, baking powder, baking soda and salt. Pulse the dry ingredients
on low until the wet and dry ingredients are mixed together. Pour the chocolate
chips into the batter and pulse 5-6 times.Pour the batter out onto a clean surface. Fold the dough together a few
times until all of the chocolate chips and walnuts are mixed into the batter.Refrigerating dough for 30-45 minutes after
shaping.Bake for 11 minutes on regular
bake or 400 convection bake for 8-9 minutes. The cookies are done when the top
is a bit golden and the bottom is also golden. Do not over bake. Let cool for
15 minutes before serving.
These are the best chocolate chip cookies I have
EVER had!This recipe will trump ANY
recipe out there!Si makes 8 cookies out
of this one batch, but I generally do 16 for one batch.They are SOOO yummy!To see Si’s original post, with all of her
awesome tips, you can click HERE! Thanks Si!!
6 chicken breasts
1/2 c- 1 c chicken broth
2 T Dijon mustard
2 tsp curry powder
1/4 c butter
1 can milk (split)
1/2 c flour
Place chicken breasts in crock-pot and add mustard, curry, and butter. Cook on low for 6-8 hours. An hour before add half of the can of milk, then mix in 1/2 c flour into the other half of the can of milk. Pour remaining milk/flour mixture on chicken and combine all. Serve warm over rice.
Haylee's Note: This is a staple at my sister's house, and now it will become a staple at ours! It is the EASIEST recipe and it turns out so good! Thanks Heather!!
1 14 oz can sweetened condensed milk
6 c powdered sugar
1 Tbsp peppermint extract
Mix together and knead until smooth. (Add more sugar if wet). Then roll out about 1/4" thick and cut into circles and dip in chocolate. Sprinkled crushed peppermint candies can be sprinkled on top.
Haylee's Note: I saw my friend, Bridget, post these to instagram and I REALLY wanted to give it a try, but just the thought of making these seemed daunting.....until she gave me the recipe! They are SOO easy and they turn out SOOOO good!! However, this is a VERY dangerous recipe to have! Enjoy!
2 cups diced strawberries
1 jalapeño, seeded and finely chopped
¼ cup plus 1 tablespoon minced red onion
1½ tablespoons finely chopped cilantro
½ lime, juiced
In a shallow baking dish, whisk together the lime zest, lime
juice, olive oil, honey and cilantro with a pinch of salt. Briefly set aside.
Place each chicken breast between two pieces of plastic
wrap. Using a rolling pin or tenderizer (or random heavy object), pound the
chicken until about ½-inch thick. This process is sort of noisy, but also
cathartic. Just go with it.
Place the pounded chicken breasts into the baking dish, and
make sure each one is well coated in marinade. Press plastic wrap on the
surface of the chicken and refrigerate for at least 20 minutes. (Obviously, the
longer you can let your chicken marinate, the better.)
While your chicken is marinating, place all the ingredients
for the salsa in a medium bowl. Gently mix the ingredients with a fork (you
don’t want to smoosh your strawberries), and season with salt to taste. Cover
and refrigerate until ready to use.
Heat a clean, lightly oiled grill or grill pan over
medium-high heat. Remove the chicken breasts from the marinade and pat them
dry. Season both sides of each breast with kosher salt and coarse black pepper.
When the grill/grill pan is hot, add the chicken and cook
for about 3½ minutes per side until grill marks appear and chicken is just
Remove chicken to a plate and serve with strawberry-jalapeño
Darin found this recipe and we gave it a try!
We LOVED it! I was worried it
would be too hot for my kids, but they loved it too! For the original recipe, click HERE.
Shape into cookies and gently add a few fresh blueberries..
Bake for 8 minutes at 350. Remove
cookies and immediately drizzle with a
glaze made from powdered sugar, lemon juice, and chia seeds.
My sister, Heather, had a cookie similar to this one at a restaurant and came
up with her own version. These are
AMAZING!!! They are so unique and so
delicious!! Give them a try, they won’t disappoint.
Shape into long roll 2" wide. Cut into 1/2"
lengths. Bake for 8 minutes at 350.
Remove cookies and place either 3 small marshmallows or ½ of a big
marshmallow on each cookie. Bake for
another 2-3 minutes. Cool then frost with a root beer flavored buttercream frosting.
Haylee's Note: This is my mother's invention! They are really yummy, but if you take them somewhere, be SURE to label them as "Root beer Float Cookies" otherwise, your brain will see the brown and think chocolate and it will taste really off. If you know it is supposed to be root beer, it will taste DELICIOUS!!!
1 tablespoon oil
1 pound boneless, skinless chicken
1 medium onion, chopped
1 large green bell pepper
2 cloves fresh garlic, finely minced
2 cans Great Northern Beans
1 can chicken broth
1 zucchini cut in strips
1 teaspoon salt
1 ½ teaspoons ground cumin
1 ½ teaspoon dried oregano
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1 cup sour cream
Fresh cilantro Shredded cheese
In a 5- or 6-quart slow cooker, place 1 pound boneless,
skinless chicken breasts
Sauté the chopped onion, peppers, garlic, and zucchini for about 6 minutes and
pour over breasts
Pour the chicken broth and seasoning over the top and cook for 5-7 hours.
Take out the chicken and shred and return to pot. Take out the zucchini and some of the broth
and puree in a blender or food processor then return to the pot. Add the beans
and heat for 30 minutes. Add the sour
cream and cook for an additional 30 minutes.
Serve warm with the toppings
I am surprised the I haven’t added this recipe to my collection yet. I have been requested several times to make
this. I have done several versions, and
this recipe is actually two recipes that I kind of merged together to make my
own thing, and I think it is probably my favorite.
HEATHER'S RIBS Cover a rack of ribs in yellow mustard, then a few tablespoons of liquid smoke Rub (mix all together): 1 cup brown sugar 1 tbs lemon pepper 1 tbs garlic powder 1/2 tbs sea salt (redmonds dirt lookin kind) 1/2 tbs onion powder 1 tsp celery salt 2 tsp tony's creole seasoning Pour and press the rub on the ribs, then wrap tightly in foil so no steam can escape. place on cookie sheet and bake on 250 degrees for 4 to 5 hours. Haylee's Note: Heather is an amazing cook, and these ribs are THE BEST! Not kidding! Better than ANY restaurant! You MUST make these ribs! They just fall right off the bone and they taste SOO good! I've made these several times, but I've never been able to get a picture before it has been partially eaten! There are NEVER leftovers on these!!
Cut pound cake into
1-inch cubes; place in large colander bowl. Using a lemon Zester, make several
lengthwise scores in one lemon, top to bottom; slice into 6 slices. Cut each
slice in half and set aside for garnish. Zest remaining lemon using short
strokes; set aside. Juice lemon. Sprinkle lemon juice over pound cake; toss .
In a bowl, combine milk, sour cream, half of the whipped
topping and reserved lemon zest; whisk until smooth. Add pudding mix; whisk
until mixture begins to thicken.
Set aside 12 blueberries for garnish. To assemble trifle,
place 1/3 of the cake cubes into bottom of chilled bowl. Top with 1/3 of the
blueberries. Grate 1/4 of the chocolate over blueberries. Top with of the
pudding mixture, pressing lightly. Repeat layers 2 more times, reserving the
remaining grated chocolate for garnish. Spread remaining pudding over entire
top of trifle, creating a smooth surface.
Attach open star tip to a decorator; fill with remaining
whipped topping. Decorate by piping 12
rosettes around edge of bowl. Place one
lemon slice between rosettes and one reserved blueberry on each rosette. Grate
remaining chocolate in center.
My friend, Lindsay, posted a picture of this on her Instagram and I couldn’t
get it out of my mind. I only let about
3 days go by before making it myself. We
loved it! It was a huge hit—especially with
our freshly picked lemons from Grandma’s tree!
Enjoy! Original recipe found
Place Twinkies on the bottom of a trifle pan, sliced in half
(pretty side out). Prepare Danish
Dessert and mix in sliced strawberries.
Pour mixture over Twinkies.
Prepare Vanilla pudding as instructed on box. Pour over Danish dessert. Let sit for about 6 hours. Top the whole
thing with piped whipping cream.
This is a family favorite. It is so so easy! This last time I made it, I divided all of my layers in half and did 6 layers instead of 3. I liked it that way a little better! Give it a try! I know you’ll love it!
1 head iceberg lettuce
2 cups (8 oz) frozen peas
4 strips bacon
(4oz) swiss cheese
3 green onions
1 tsp sugar
½ tsp salt
¼ tsp pepper
¼ cup Mayonnaise
¼ cup Miracle Whip
Chop or tear the iceberg lettuce into bite size pieces, then
rinse, drain, and spin the lettuce dry. Thaw peas in a strainer/colander under
hot water until thawed and bright green, then immediately rinse and drain them
with cool water. Cook bacon until cri
sp and drain fat on paper towels. Crumble
or chop bacon with a knife. Cut swiss cheese slices into cubes or strips. Slice
green onions. Mix the sugar, salt, pepper, Mayonnaise, and Miracle Whip
together. Toss all the ingredients together when ready to serve.
I am surprised I haven’t put this recipe on here, it is such
a good, classic, easy to go to salad that we love! I hope you’ll love it
too! This is the Lion House version, and
I got the original recipe HERE.
In the container of a
blender, combine the egg yolks, mustard, lemon juice and hot pepper sauce.
Cover, and blend for about 5 seconds.
butter in a glass measuring cup. Heat butter in the microwave for about 1
minute, or until completely melted and hot. Set the blender on high speed,
and pour the butter into the egg yolk mixture in a thin stream. It should
thicken almost immediately. Keep the sauce warm until serving by placing
the blender container in a pan of hot tap water.
To assemble, toast English
muffin and butter. In a skillet lightly
brown each side of the ham and make sure it is warm through. Place ham on top of muffin. Poach the egg and add to the top of the
ham. Drizzle with hollandaise sauce and
sprinkle with green onion.
LOVE eggs benedict! This hollandaise sauce
was really quick and easy, and turned out delicious! Much easier than doing a double broiler
method. The actual assembly is pretty
easy, but I got the hollandaise sauce recipe HERE.
2 tablespoons salted butter
6 cloves garlic, finely diced
1 pound shrimp
small yellow onion, diced
5 oz jarred sun dried tomato strips in
1¾ cups half and half
Salt and pepper, to taste
3 cups baby spinach leaves
⅔ cup fresh grated Parmesan cheese
2 teaspoons dried Italian herbs
1 tablespoon fresh parsley, chopped
large skillet over medium-high heat. Melt the butter and add in the garlic and
fry until fragrant (about one minute). Add in the shrimp and fry two minutes on
each side, until cooked through and
pink. Transfer to a bowl; set aside.
onion in the butter remaining in the skillet. Pour in the white wine (if
using), and allow to reduce slightly. Add the sun dried tomatoes and fry for
1-2 minutes to release their flavors.
heat to low-medium heat, add the half and half and bring to a gentle simmer,
while stirring occasionally. Season with salt and pepper to your taste.
the spinach leaves and allow to wilt in the sauce, and add in the parmesan
cheese. Allow sauce to simmer for a further minute until cheese melts through
the sauce. (For a thicker sauce, add the milk/cornstarch mixture to the center
of the pan, and continue to simmer while quickly stirring the mixture through
until the sauce thickens.)
shrimp back into the pan; sprinkle with the herbs and parsley, and stir
over pasta, rice or steamed veg.
Haylee's Note: This dinner was so delicious, and surprisingly VERY easy! I would love to make this one again! Give it a try! The original recipe, and source for the picture can be found HERE.