Friday, August 3, 2018

Frank's Southwestern Salad



FRANK'S SOUTHWESTERN SALAD

Iceberg Lettuce
Black Beans
Corn
Tomato
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

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!



Kristina Clark’s Lasagna



KRISTINA CLARK'S LASAGNA


1 quart stewed tomatoes
4 fresh cloves of garlic pressed
2 lbs hamburger
12 ounce can tomato paste
1 tsp oregano
1 tsp parsley
1 tsp Italian seasoning
1 tsp salt
1 tsp pepper
1 bay leaf
1 Tbsp white sugar
12 lasagna noodles
2 cups cheddar cheese
2 cups mozzarella cheese
1 (24 oz) carton cottage cheese
1 bottle parmesan cheese

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 sauce.
Lastly pour heavy parmesan cheese all over top.  Bake 350 uncovered for 45-60 minutes.

Haylee’s Note:
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 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!

Thursday, July 26, 2018

A Bountiful Kitchen’s Levain Bakery Chocolate Chip Cookies



A Bountiful Kitchen’s Levain Bakery Chocolate Chip Cookies
1 cup butter cut into tablespoons, I prefer unsalted
3/4 cup light brown sugar
1/2 cup sugar
2 eggs
1 cup cake flour
2 cup all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon coarse sea salt
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.
Haylee’s Note:
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!!


Saturday, January 20, 2018

Heather's Dijon Chicken



HEATHER'S DIJON CHICKEN


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!!

Wednesday, October 18, 2017

Cilantro-Lime Grilled Chicken with Strawberry-Jalapeño Salsa


CILANTRO-LIME GRILLED CHICKEN WITH STRAWBERRY-JALAPENO SALSA

Chicken Marinade :
2 limes, zested and juiced
2 tablespoons olive oil
1 teaspoon honey
¼  cup fresh cilantro leaves, finely chopped
4 thinly sliced boneless skinless chicken breasts
Salt
Pepper

Strawberry-Jalapeño Salsa:
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
Salt

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 cooked through.

Remove chicken to a plate and serve with strawberry-jalapeño salsa


Haylee’s Note:
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.

Blueberry Chia Cookies


BLUEBERRY CHIA COOKIES

Cream:

1 Cup Butter
3/4 Cup Sugar

Add:
1 egg
2 tsp. vanilla
2 tsp. lemon juice
2 tsp. lemon zest

Add: 
3 Cups flour

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.


Haylee’s Note:
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. 

Root beer Float Cookies


ROOT BEER FLOAT COOKIES

Cream:

1 Cup Butter
3/4 Cup Sugar

Add:
1 egg
2 tsp. root beer extract
2 tsp. vanilla


Add: 
3 Cups flour

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!!! 

Monday, October 16, 2017

White Chicken Chili


WHITE CHICKEN CHILI

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

TOPPINGS:
Fresh cilantro
Shredded cheese
Tortilla chips
Lime
Avocado

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


Haylee’s Note:
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.

Saturday, October 14, 2017

Heather's Ribs



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!!

Saturday, March 18, 2017

Pampered Chef’s Lemon Blueberry Trifle


PAMPERED CHEF’S LEMON BLUEBERRY TRIFLE


1 frozen prepared pound cake (16 ounces)
2 lemons
1 1/2 cups milk
1 container (8 ounces) sour cream
1 container (8 ounces) frozen whipped topping, thawed, divided
2 packages (3.4 ounces each) lemon instant pudding and pie filling
1 pint fresh blueberries (about 2 cups)
1 square (1 ounce) white chocolate 

 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.


Haylee’s Note:
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 HERE. 

Friday, March 17, 2017

Strawberry Banana Trifle (Twinkie Dessert)



STRAWBERRY BANANA TRIFLE (TWINKIE DESSERT)

Twinkies Vanilla Pudding
Bananas
Danish Dessert
Strawberries
Whipping Cream

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.

Haylee’s Note:
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!



Monday, March 13, 2017

Sarah Salad


SARAH SALAD

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

DIRECTIONS:
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.

Haylee’s Note:

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.

Saturday, March 11, 2017

Eggs Benedict



EGGS BENEDICT

Slices of ham or Canadian bacon
English muffins
Poached Eggs
Green Onion

Hollandaise sauce:
3 egg yolks
1/4 tsp Dijon mustard
1 Tbsp lemon juice
1 dash Franks RedHot sauce
1/2 c butter

DIRECTIONS:

In the container of a blender, combine the egg yolks, mustard, lemon juice and hot pepper sauce. Cover, and blend for about 5 seconds.

Place the 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.

Haylee’s Notes:
I 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.




Friday, March 10, 2017

Cafe Delite's Creamy Garlic Butter Tuscan Shrimp


CREAMY GARLIC BUTTER TUSCAN SHRIMP

2 tablespoons salted butter
6 cloves garlic, finely diced
1 pound  shrimp
small yellow onion, diced
5 oz  jarred sun dried tomato strips in oil, drained
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

DIRECTIONS:

1.    Heat a 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.
2.    Fry the 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.
3.    Reduce 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.
4.    Add in 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.)
5.    Add the shrimp back into the pan; sprinkle with the herbs and parsley, and stir through.
6.    Serve 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. 


Aunt Barb’s Chocolate Chip Cookie


AUNT BARB'S CHOCOLATE CHIP COOKIES

2 c butter
2 c sugar
2 c brown sugar
4 eggs
1 tsp baking powder
2 tsp baking soda
5 c flour
1 tsp vanilla 1 c chopped nuts
1 large bag milk chocolate chips


DIRECTIONS:

Cream  the butter, white and brown sugars, and eggs together.  Add the baking powder, soda, and flour.  Then add the vanilla, nuts, and chocolate chips.  Drop by teaspoon onto buttered cookie sheet, and bake at 350 for 10-12 minutes or until golden.  Makes a lot!  Will be chewy.

Haylee’s Notes:

My aunt Barb made theses for my grandma Hodgkinson’s 90th birthday and they were SOO yummy!  We talked about how good they were the whole drive from Arizona to Utah!  Thanks for sharing the recipe Aunt Barb!

Wednesday, March 8, 2017

Kathy’s Pad Thai



KATHY’S PAD THAI

6 3/4 c water
½ lb uncooked rice sticks
2 Tbsp oil
¼ c soy sauce
¼ c Thai fish sauce
4 Tbsp brown sugar
2 large eggs, lightly beaten
3/4 lb chicken breast cut into strips
2 garlic cloves, minced
½ lb medium peeled, deveined shrimp
½ c sliced green onions
2 tsp paprika
2 c fresh bean sprouts
½ c chopped fresh cilantro
2 tbsp chopped roasted peanuts
6 lime wedges

DIRECTIONS:
Place 6 c water in a stir-fry pan or wok, bring to a boil.  Add noodles; cook 4 minuets. Drain and rinse with cold water.  Place cooked noodles in a large bowl.  Add 1 tsp oil, toss well and set aside.

Combine  3/4 c water, soy sauce, fish sauce, and brown sugar. Set aside
Heat 1 teaspoon oil in a stir fry pan or wok over medium heat.  Add eggs.  Stir-fry for 1 minute.  Add eggs to noodle mixture.  Heat 1 teaspoon oil in pan over medium-high heat.   Add chicken and garlic.  Stir-fry 5 minutes.  Add the soy mixture and noodle mixture to pan and cook 3 minutes or until thoroughly heated.  Remove from heat.  Toss wit
h sprouts and cilantro.  Sprinkle with peanuts.  Serve with lime wedges.

Haylee’s Note:

This is another family favorite!  Kathy made this for us years ago, and I have made it several times since, so I am surprised I didn’t have this recipe on the blog!  We LOVE Kathy’s Pad Thai!  Thanks  for sharing the recipe Kathy!!

Tuesday, December 8, 2015

Grandma Helen's Ginger Filled Cookies


GINGER FILLED COOKIES

COOKIE:

7 C. flour
1 c. Molasses
1 c. melted shortening
2 tbsp. baking soda dissolved in hot water
1 tbsp. vinegar
2 eggs
2 tbsp. ginger
1 tsp. salt

FILLING:

Ground raisins
Thick plum jam

Mix melted shortening, sugar, and molasses.  Add remaining ingredients.  Roll out dough and cut circles.  For the filling, mix the ground raisins and the thick plum jam together.  If the jam is too thin, add raisins and cook thicker with flour.  Put some of the filling in the middle of a circle cookie, and top with another cookie.  Seal the two cookies together.  Bake at 350 for 10-12 minutes.


Haylee’s Note:
This is Darin’s grandma’s recipe.  Darin’s mom makes these every year around Christmas time and they are a family FAVORITE!  They always seem to disappear quickly.  I haven’t made them myself yet, but I hope to soon!  
 

Monday, June 22, 2015

Family Circle’s Blueberry-Strawberry Shortcake


FAMILY CIRCLE'S BLUEBERRY-STRAWBERRY SHORTCAKE 

4 cups all-purpose flour
1/4 cup sugar, plus extra for sprinkling and to sweeten cream
3/4 teaspoon salt
1 cup (2 sticks) unsalted butter, very cold
1 cup solid vegetable shortening, very cold
1/2 cup buttermilk
1 quart strawberries, hulled and sliced
1 quart blueberries
3 cups heavy cream, whipped

In a large mixing bowl, combine flour, 1/4 cup sugar and salt. Cut in butter and shortening until mixture resembles coarse sand. Add buttermilk and mix just until dough comes together in a ball. Divide dough evenly into thirds; wrap in plastic and refrigerate 2 to 3 hours.

Heat oven to 325 degrees Roll each piece of dough on lightly floured parchment to a 10-inch circle. Prick with a fork and sprinkle liberally with sugar. Bake at 325 degrees for 30 minutes.

To assemble: Set aside a few strawberries and blueberries to top finished dessert. Place one pastry disk on a serving plate and cover with a third of the remaining berries, followed by a third of the whipped cream. Repeat layering two more times and finish with reserved berries.

Haylee’s Note:
We loved this dessert!  It was delicious!  Darin grew strawberries and blueberries in our garden this year, so I think I will make it again!  I think this is a really pretty dessert, and perfect for a patriotic celebration like 4th of July!


Tuesday, October 28, 2014

Donuts

DONUTS

1 c. mashed potatoes
2 tbsp. yeast
½ c. warm water
½ tbsp sugar
2 eggs
¼ c. shortening
1/2 c. sugar
1 tbsp salt
2 c. scalded milk
6 c. flour

Dissolve yeast in water and add ½ tbsp sugar. Cream ½ c. sugar and shortening then salt and potatoes. Add scalded milk (cooled). Add salt and eggs then flour. Double 1-2 hours roll out and cut. Double again. Fry and glaze while hot. Makes 40

Glaze:

4 c. powdered sugar
½ c. water
½ tsp vanilla

Chocolate glaze:

2 tsp. butter
2 sq. chocolate
1 c. powdered sugar
¼ c. milk
1 tsp vanilla

Melt butter and chocolate. Add remaining ingredients.

Haylee's Note:
These are really yummy and fun to make, even though they are time consuming. Our family always made these on the FHE before halloween and took them to the neighbors. It was a fun tradition.  To see some of our neighborhood donut parties, click HERE.

Saturday, October 25, 2014

Ellie Krieger’s Babaganoush



ELLIE KRIEGER’S BABAGANOUSH

1 large eggplant (about 1 pound)
1 glove garlic, minced
1/4 teaspoon salt
1/4 cup finely chopped fresh flat-leaf parsley, plus more for garnish
2 tablespoons tahini
2 tablespoons lemon juice

Preheat oven to 450 degrees F.

Prick eggplant with a fork and place on a cookie sheet lined with foil. Bake the eggplant until it is soft inside, about 20 minutes. Alternatively, grill the eggplant over a gas grill, rotating it around until the skin is completely charred, about 10 minutes. Let the eggplant cool. Cut the eggplant in half lengthwise, drain off the liquid, and scoop the pulp into a food processor. Process the eggplant until smooth and transfer to a medium bowl.

On a cutting board, work garlic and 1/4 teaspoon salt together with the flat side of a knife, until it forms a paste. Add the garlic-salt mixture to the eggplant. Stir in the parsley, tahini, and lemon juice. Season with more salt, to taste. Garnish with additional parsley.

2006, Ellie Krieger, All Rights Reserved

Haylee’s Note:

I actually made this because I wanted to make a dish using an ingredient I had never heard of.  I hadn’t heard of tahini (and now I’ve found its also in humus).  This was a little more work than I was expecting, but it was EXCELLENT!  Even my kids liked it!  Fun new recipe!  Photo credit and original recipe can be found HERE.

Thursday, September 11, 2014

Peach Pie


PEACH PIE

Double pie crust (recipe below)
1 egg, beaten
 5 cups sliced peeled peaches
 2 tablespoons lemon juice
 1/2 cup all-purpose flour
 1 cup white sugar
 1/2 teaspoon ground cinnamon
 1/4 teaspoon ground nutmeg
 1/4 teaspoon salt
 2 tablespoons butter

CRUST:
1 1/4 c flour
1/4 tsp salt
1/3 c shortening
5 T water

Preheat the oven to 450

Line the bottom and sides of a 9 inch pie plate with one of the pie crusts. Brush with some of the beaten egg to keep the dough from becoming soggy later.

Place the sliced peaches in a large bowl, and sprinkle with lemon juice. Mix gently. In a separate bowl, mix together the flour, sugar, cinnamon, nutmeg and salt. Pour over the peaches, and mix gently. Pour into the pie crust, and dot with butter. Cover with the other pie crust, and fold the edges under. Flute the edges to seal or press the edges with the tines of a fork dipped in egg. Brush the remaining egg over the top crust. Cut several slits in the top crust to vent steam.

Bake for 10 minutes in the preheated oven, then reduce the heat to 350 and bake for an additional 30 to 35 minutes, until the crust is brown and the juice begins to bubble through the vents. If the edges brown to fast, cover them with strips of aluminum foil about halfway through baking. Cool before serving. This tastes better warm than hot.


Haylee’s Note:
I don’t think I have ever bought a premade pie crust.  The original recipe calls for a store bought one, but I just assume do the work myself—it taste better, it is cheeper, and it is actually really easy.  We LOVED this recipe.  You can get the original recipe HERE.

Wednesday, September 10, 2014

Peach Dessert





PEACH DESSERT

Crust:
2 packages graham crackers
2/3 c. sugar
3/4 c. square melted butter

Put graham crackers in the blender to make a powder. Add sugar and butter. Mix the press down into the bottom of a 9x13 pan

Filling:
3 oz. cream cheese
1 c. powdered sugar
1 c. whipped cream
1 tsp. vanilla

Mix cream cheese, vanilla, and 1/2 of the powdered sugar. In separate bowl whip the cream. Slowly add the two together and add remaining powdered sugar. Pour filling on top of the crust and add fresh sliced peaches to the top.

Haylee’s Note:
This is one of my favorite summer desserts ever!! Nothing beats juicy, delicious, fresh peaches…except for juicy, delicious, fresh peaches on top of a yummy dessert!! Give it a try, you will be hooked!

Friday, September 5, 2014

Blackberry Ice-Cream


BLACKBERRY ICE-CREAM

1 cup whole milk
3/4 cup granulated sugar
pinch salt
2 cups heavy cream
1 tablespoon pure vanilla extract
1/3 c juice from smashed blackberries

In a medium bowl, use a hand mixer on low speed or whisk to combine the milk, sugar and salt until the sugar is dissolved. Stir in the heavy cream and vanilla. Cover and refrigerate 1 to 2 hours, or overnight. Turn on the ice cream maker; pour the mixture into the frozen freezer bowl and let mix until thickened, about 15 to 20 minutes. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours.

Haylee’s Note:
This is the Cuisinart Vanilla recipe then I just added the blackberries.  Honestly, I think there are better tasting recipes than this, but this one is sure quick and easy and it still tastes really good.  You can find the original recipe HERE.

Monday, March 10, 2014

Pina Colada Cake





PINA COLADA CAKE

Cake:
2 cups flour, sifted
1 tablespoon baking powder
1 teaspoon salt
1/2 cup unsalted butter, room temperature
2 cups sugar
1 1/4 cups coconut milk
1 1/2 teaspoons coconut extract
5 egg whites

Mix flour, baking powder and salt together in a bowl and set aside. Place the butter in a mixing bowl and beat on medium speed with a mixer for 1 minute. Add sugar and beat for another minute. Add coconut milk and coconut extract to butter mixture. Gradually add flour mixture into the butter mixture and beat for 2 minutes. In another bowl, beat egg whites until stiff peaks form. Fold the egg whites into the batter and mix until all ingredients are incorporated. Grease and line two 8-inch cake pans and divide batter evenly between them. Bake in a 350 degree preheated oven for 23-28 minutes until a toothpick inserted in the center of the cake comes out clean. Remove the pans from the oven and place on a cooling rack for 5-10 minutes to cool before removing cake from the pans.

Pineapple Filling:
1 20-ounce can crushed pineapple
2/3 cup sugar
2 tablespoons cornstarch
In a saucepan combine all ingredients over medium heat. Cook, stirring frequently until mixture gets a glossy look. Set aside to cool.

Frosting: 1 8-ounce package cream cheese, softened
2 tablespoons coconut milk
2 cups powdered sugar
1 teaspoon coconut extract
1 16-ounce container whipped topping, or 1 1/2 cups heavy whipping cream, whipped
Beat cream cheese in a bowl until smooth. Add coconut milk, powdered sugar and coconut extract. Mix well and then fold the whipped topping or cream into the mixture.

To assemble, cut both cakes open, making four 8-inch rounds. On top of one, place half the pineapple filling and top with a cake layer. Next add a layer of frosting, then a cake layer. Place remaining pineapple mixture on the cake and top with the last cake layer. Frost the sides and top of the cake. Sprinkle with coconut.

This is best when refrigerated for at least four hours

Haylee’s Note:

Have you ever been to Si Foster’s food blog? You MUST!!  If the recipe is on her blog, it is BOUND to be DELICIOUS!!  And her pictures are AMAZING!!  This cake won at the Utah State Fair.  We LOVED it!   I did my frosting a little different, because I like mine a little thicker.  To get the original recipe, and to see other yummy things from Si’s blog, click HERE

Friday, February 28, 2014

Ina Garten’s Summer Borscht


INA GARTEN’S SUMMER BORSCHT

5 medium fresh beets (about 2 pounds without tops)
Kosher salt
2 cups chicken stock, preferably homemade
16 ounces sour cream, plus extra for serving
1/2 cup plain yogurt
1/4 cup sugar
2 tablespoons freshly squeezed lemon juice
2 teaspoons Champagne vinegar
1 1/2 teaspoons freshly ground black pepper
2 cups medium-diced English cucumber, seeds removed
1/2 cup chopped scallions, white and green parts
2 tablespoons chopped fresh dill, plus extra for serving


Place the beets in a large pot of boiling salted water and cook uncovered until the beets are tender, 30 to 40 minutes. Remove the beets to a bowl with a slotted spoon and set aside to cool. Strain the cooking liquid through a fine sieve and also set aside to cool.

In a large bowl, whisk together 1 1/2 cups of the beet cooking liquid, the chicken stock, sour cream, yogurt, sugar, lemon juice, vinegar, 1 tablespoon salt, and the pepper. Peel the cooled beets with a small paring knife or rub the skins off with your hands. Cut the beets in small to medium dice. Add the beets, cucumber, scallions, and dill to the soup. Cover with plastic wrap and chill for at least 4 hours or overnight. Season, to taste, and serve cold with a dollop of sour cream and an extra sprig of fresh dill.

Haylee’s Note:

I found a list of 100 foods to try before you die, and borscht was on the list.  I thought it was going to be nasty, and I was just going to eat it so say that I had, but it was actually VERY good!  So good in fact, that I would make it again!  You can find the original recipe HERE.

Tuesday, November 19, 2013

Steve Butter’s Chocolate Cheesecake


STEVE BUTTER’S CHOCOLATE CHEESECAKE

Crust:
1 ½  c chocolate cookie crumbs
¼ c melted butter
1/8 tsp. cinnamon
(Mix ingredients and press in a 10” spring form pan)

Filling
2 lbs cream cheese (4 packages)
1 ¼ c sugar
4 large eggs
1/3 c whipped cream
2 tbsp. flour
2 large egg yolks
1 tsp vanilla

Whip the cream, then add sugar, then whip, then eggs, then whip, continue to add one ingredient at a time.  After filling is fully whipped, pour half of the filling into the pan, then sprinkle with 2 c. chopped Oreos and the pour remaining filling on top.

Bake at 425 for 15 minutes then reduce to 225 and bake for 1 hour.

Top:
2 c. sour cream
¼ c. sugar
1 tsp vanilla.

Mix ingredients then pour on top.  Bake for another 7 minutes at 350, then refrigerate immediately.

Ganache :
Mix: 1 c chocolate chips
1 c. whipping cream
1 tsp vanilla

Scald the whipping cream then add chocolate chips and vanilla.  Stir for 1 minute, then refrigerate for 10 minutes, then pour over cheesecake.  When cold cover with plastic.

Haylee’s Note:
Cheesecake is not my favorite dessert.  But this is without question the best Cheesecake recipe in the history of EVER!!  Love love love this!

Thursday, April 4, 2013

Rice Pudding with Blueberry Compote




RICE PUDDING WITH BLUEBERRY COMPOTE

Rice Pudding:
2 c water
1 c rice
1-2 c milk
1/4 c sugar
Pinch salt
1 t. Vanilla
1 t cinnamon
1/4 t nutmeg
Put all ingredients in pan and cook for 45 minutes on stove, covered

Blueberry compote:
In a separate pan combine:
1 c blueberries (I used canned pie filling)
2 Tbs water
1/4 c sugar
2 tsp lemon juice

Cook for 10 minutes add 1 c blueberries pour over rice and drizzle with sweetened condensed milk. Sprinkle with cinnamon, and serve warm.

Haylee’s Note:
I got this recipe from my sister, Heather.  We all really liked it, and when she made it for a brunch she got rave reviews.  Enjoy!  (And thanks Heather for another recipe!)

Wednesday, January 30, 2013

Barefoot Contessa’s Greek Lamb with Yogurt Mint Sauce


BAREFOOT CONTESSA’S GREEK LAMB WITH YOGURT MINT SAUCE

4 large garlic cloves
3 tablespoons chopped fresh rosemary leaves
1 1/2 teaspoons dried oregano
Kosher salt and freshly ground black pepper
1/2 cup freshly squeezed lemon juice (4 lemons)
1/2 cup good olive oil
1/2 cup dry red wine
2 racks of lamb, frenched and cut into 8 chops each
Yogurt Mint Sauce, recipe follows

Place the garlic, rosemary, oregano, 1 1/2 teaspoons salt, and 3/4 teaspoon pepper in the bowl of a food processor fitted with the steel blade and pulse until the herbs are finely minced. Add the lemon juice, olive oil, and red wine and combine. Place the chops in a glass or ceramic dish just large enough to hold them in a single layer. Pour the marinade over the chops, turning to coat both sides. Cover with plastic wrap and refrigerate for at least 2 hours but preferably overnight.

When ready to cook, prepare a grill with one layer of hot coals or turn a gas grill to medium-high heat. Remove the lamb from the marinade, sprinkle generously with salt and pepper, and grill for 4 to 5 minutes on each side. Remove to a platter, cover tightly with aluminum foil, and set aside to rest for 10 minutes. Serve hot with the cold Yogurt Mint Sauce.

Yogurt Mint Sauce:
6 scallions, white and green parts, chopped
1/2 cup chopped fresh mint leaves
2 tablespoons minced fresh dill
Pinch crushed red pepper flakes
1 tablespoon good olive oil
1 tablespoon freshly squeezed lemon juice
7 ounces Greek-style yogurt
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Place the scallions, mint, dill, red pepper flakes, olive oil, and lemon juice in the bowl of a food processor fitted with the steel blade and puree until it's a coarse paste. Add the yogurt, salt, and pepper and pulse until combined. Transfer to a bowl, cover, and refrigerate for a few hours to allow the flavors to develop.

Haylee’s Note:
This was my first time ever cooking lamb, and let me just say, it will probably be the only way that I ever cook lamb!  This recipe is amazing and the mint sauce is incredible!  You can’t go wrong!  To get the original recipe, click HERE.