Eggnog Bundt Cake

Since I am a sucker for eggnog, I had to try this recipe from American Profile magazine. It did not disappoint. It is moist, and full of flavor. Since this calls for "light" eggnog, I just used half the amount of full fat version and used skim milk to make up the rest. This is a great way to get your eggnog fix without having to consume 20 billion calories either. Picture from magazine.....but mine was just as pretty    -Christine

Eggnog Bundt Cake

1 box of spice cake mix
1 (4-serving) package instant vanilla pudding mix
1 cup of nonfat yogurt (I used greek)
1/4 cup canola oil
1 cup light eggnog
1 egg
3 egg whites
1/3 cup toasted and chopped pecans
powdered sugar

Preheat oven to 350. Coat bundt pan with cooking spray. Combine cake mix, pudding mix, yogurt, oil, eggnog, egg, and egg whites. Mix until creamy. Stir in pecans. Pour into pan.   Bake for 40-45 minutes, or until done. Let cool on wire rack. When cool, dust with powdered sugar. Serves 16 small slices.

Swiss Tacos

Since we grew up in Midway, UT we have a special place in our hearts for all-things-Swiss. Swiss Days was a highlight every year. These Swiss Tacos were always a staple at that venue. Now we can make them at home! ~BJ

Swiss Tacos
recipe by Mimi 

SAUCE
1 1/2 lbs. ground beef
1/2 medium onion
2 cans enchilada sauce
1 can tomato sauce
1 can beans, refried or kidney
1 lb. grated cheese
1 head lettuce, chopped
1 onion, diced

Fry ground beef with onion. Add sauce and beans. Simmer for 1/2 hour.

INDIAN FRY BREAD
4 cups flour
1 Tbs. baking powder
1 tsp. salt
1 1/2 cups warm water

Mix dry ingredients together well. Add water, mixing into a smooth ball. Break off a portion and pat into a large patty. Fry in HOT oil until golden brown on both sides. Top with sauce, lettuce, tomato, onion and cheese.

Pumpkin Pancakes

Pumpkin is sooo good for you. It helps with your complexion, it gives your skin a healthy glow. Who doesn't love pumpkin? ~BJ

Pumpkin Pancakes
recipe by Allrecipes

1 1/2 cups milk
1 cup pumpkin puree
1 egg
2 Tbs. oil
2 Tbs. vinegar
2 cups flour (you could use whole wheat flour)
3 Tbs. brown sugar
2 tsp. baking powder
1 tsp. baking soda
1 tsp. ground allspice
1 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. salt

In a bow, mix together milk, pumpkin, egg, oil, and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger, and salt in a a separate bowl. Stir into the pumpkin mixture just enough to combine.  Heat griddle or frying pan. Pour 1/4 cup for each pancake. Brown on both sides. Serve with whipped cream and maple syrup.

Pumpkin Pie Bars

My good friend made this for our Annual Halloween Party and it was so delicious. If you like pumpkin cheesecake then this is for you!~BJ

Pumpkin Pie Bars 

recipe found on Pinterest 

Ingredients

• 1-3/4 cups graham cracker crumbs
• 1-1/3 cups sugar, divided
• 1/2 cup butter, melted
• 1 package (8 ounces) cream cheese, softened
• 5 eggs
• 1 can (15 ounces) solid-pack pumpkin
• 1/2 cup packed brown sugar
• 1/2 cup milk
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1 envelope unflavored gelatin
• 1/4 cup cold water
• Whipped topping and ground nutmeg, optional
  

Directions

• In a small bowl, combine graham cracker crumbs and 1/3 cup sugar; stir in butter. Press into a greased 13-in. x 9-in. baking dish.
• In a small bowl, beat cream cheese and 2/3 cup sugar until smooth. Beat in 2 eggs just until blended. Pour over crust. Bake at 350° for 20-25 minutes or until set. Cool on a wire rack.
• Meanwhile, separate remaining eggs and set whites aside. In a large saucepan, combine the yolks, pumpkin, brown sugar, milk, salt and cinnamon. Cook and stir over low heat for 10-12 minutes or until mixture is thickened and reaches 160°. Remove from the heat.
• In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Stir into pumpkin mixture; set aside.
• In a large heavy saucepan, combine reserved egg whites and remaining sugar. With a portable mixer, beat on low speed for 1 minute. Continue beating over low heat until mixture reaches 160°, about 12 minutes. Remove from the heat; beat until stiff glossy peaks form and sugar is dissolved.
• Fold into pumpkin mixture; spread evenly over cream cheese layer. Cover and refrigerate for 4 hours or until set. Garnish with whipped topping and nutmeg if desired. Yield: 15 servings.
  

Chocolate SUPER Shake

 This really is a SUPER shake. It is full of antioxidants and protein. It is also a sweet but healthy treat for those late afternoon cravings or great as an after-work-out shake.~BJ


Chocolate Super Shake
original recipe by BJ

2 cups milk
2 cups spinach
1/3 cup cocoa powder
1 Tbs. honey
1/4 cup flax seed
1 scoop protein powder
1 cup of ice

Throw all ingredients into the blender and blend for a few minutes or until everything is smooth.

Apple Pie Oatmeal

 Perfect for a cold morning. You don't need to add anything after this is done cooking. It is full of flavor.~BJ


Apple Pie Oatmeal
original recipe by BJ

3 apples, peeled and diced
4 cups water
2 cups oatmeal (I used instant)
2/3 cup brown sugar
1/4 cup butter
1 tsp. cinnamon

Boil the water then add diced apples. Add cinnamon and bring to a boil. Then add oats, return to a boil then lower to a simmer. Simmer for a few minutes then add sugar and butter. Stir until combined and serve warm.

Autumn Soup

I love fall days! The air is getting crisp and I feel the intense need to eat soup with homeade bread. After going to the grocery store, I saw those premade tortellini (spelled wrong?) packages. I threw it in my cart and decided to make something with it. When I got home, inspiration hit and I made the most satisfying soup ever! It tastes fantastic when you top it with fresh parsley and shredded cheese. If your grocery store has the pre-cut butternut squash, buy it. I think the convenience is well worth the money.
-Christine

1 package of tortellini (the spinach kind tastes great)
3 cups of chicken broth
2 cups of diced and peeled butternut squash
1 pound of italian seasoned sausage (turkey sausage works well too)
1 can of diced tomatoes
1 onion, diced
1 Tbl canola oil

*Over medium high heat, saute onion in canola oil. Add the sausage and crumble in the pan with your spatula. Cook until no longer pink. Add the broth, tortellini, squash and tomatoes. Bring to a boil for 2 minutes. Reduce heat to low. Simmer until squash is tender (but not mushy!). Enjoy with fresh parsley and shredded cheese.

Chocolate Caramel Tarts

 

 I found this naughty treat on Pinterest...tried it...LOVE it!!!! It came from My Baking Addiction Enjoy this little goodie! I know my pictures are not very pretty but the sun went down and I needed to act fast before I ate them all! ~BJ

 

Chocolate Caramel Tarts

Yield: 12 Servings

Ingredients:

FOR THE CRUST

1 1⁄2 cups flour
1⁄4 cup plus 1 tablespoon dutch-process unsweetened
cocoa powder
1⁄4 teaspoon. kosher salt
10 tablespoons unsalted butter, cubed and softened
1⁄2 cup plus 2 tablespoons. confectioners' sugar
2 egg yolks, room temperature
1⁄2 teaspoon pure vanilla extract

FOR THE CARAMEL

1 1⁄2 cups sugar
3 tablespoons light corn syrup
1⁄4 teaspoon kosher salt
6 tablespoons water
6 tablespoons unsalted butter
6 tablespoons heavy cream
1 tablespoon sour cream
1 teaspoon pure vanilla extract

FOR THE GANACHE

1⁄2 cup heavy cream
4 oz. Scharffen Berger Bittersweet Chocolate, finely chopped
Vanilla Fleur de Sel for garnish (optional)

Directions:

1. Prepare the Crust: In a medium bowl, combine flour, cocoa powder, and salt; set aside. Cream the butter and sugar until light and fluffy; mix in yolks and vanilla. Add in dry ingredients. Divide dough into 12 tartlets using a greased muffin tin. Refrigerate tartlet shells for 30 minutes. Preheat oven to 350 degrees F, prick the tart shells all over with a fork. Bake in preheated oven until cooked through, about 13-15 minutes. Transfer to a rack and let cool.
2. Prepare the Caramel: In a medium saucepan over medium heat, whisk together sugar, corn syrup, salt, and 6 tbsp. water and bring to a boil. Cook, without stirring, until a candy thermometer inserted into the syrup reads 340° or until mixture resembles a light caramel color. Remove pan from heat and whisk in butter, cream, sour cream and vanilla (the mixture will bubble up) until smooth. Pour caramel into cooled tartlet shells and let cool slightly; refrigerate until firm, about 3-4 hours.
3. Prepare the Ganache: In a medium saucepan over medium heat, bring cream to a boil. Put chocolate into a medium bowl and pour in hot cream; let sit for 1 minute, then stir slowly with a rubber spatula until smooth. Spoon ganache evenly over tartlets and refrigerate until set, 3-4 hours. If desired, sprinkle tart with sea salt and slice. Serve cold.

Black and White Brownies

Don't make these unless you plan on eating the entire pan!! Yes, they are THAT good! I found this recipe from A BOUNTIFUL KITCHEN blog. Enjoy.~BJ

Black and White Brownie
adapted from Centennial Jr. League Cookbook, 1996
print recipe

Brownie Layer
4 ounces unsweetened chocolate
2 sticks (1 cup) butter
4 eggs
2 cups granulated sugar
1 cup all-purpose flour
1/2 teaspoon salt

Vanilla Buttercream Layer
8 tablespoons butter, softened
3 1/2 cups (1 pound) powdered sugar
1/4 cup cream
1 teaspoon vanilla

Chocolate Glaze
4 ounces semisweet chocolate
4 tablespoons (1/2 stick) butter

For brownie layer:
Preheat the oven to 350 degrees.  Grease and flour a 15 1/2 x 10 1/2- inch pan (next size up from 9x13 pan). Melt the chocolate and butter over hot water in the top of a double broiler.  Cool slightly.  In a separate bowl, beat the eggs until light and lemon-colored.  Gradually add sugar to the egg mixture.  Add the butter and chocolate; fold in the flour and salt. Do not over mix. Mix just until flour is incorporated into wet ingredients. Pour into the prepared pan.  Bake for about 20 minutes or until a toothpick poked in the center comes out clean.  Cool and chill in the refrigerator.

For vanilla buttercream layer:
Cream the butter thoroughly with an electric mixer.  Gradually add the powdered sugar alternately with the cream.  Add the vanilla and beat until very light and fluffy.  Spread evenly over the cooled brownie layer.  Chill in the refrigerator at least 10 minutes.

For chocolate glaze: Melt the chocolate and butter together in top of double broiler over hot water.  Beat well.  Drizzle over the chilled buttercream and smooth out with spatula. Chill 1 hour or longer.  Cut into squares and serve.

Peanut Butter Snickers Cookies

These are scrumptious! So yummy!~BJ

Peanut Butter Snickers Cookies

recipe by Rachelle Jones

1 cup butter

1 cup peanut butter

1 cup brown sugar

2 eggs

2 tsp. vanilla

1 tsp baking powder

1 tsp. baking soda

1 tsp. salt

3 cups flour

1 package of bite size Snickers, halved

Sift together all dry ingredients. Cream together butter, sugar(s), peanut butter until fluffy. Add in flour mixture until well combined. Shape into balls and press candies into the center. Be careful to make sure the whole Snickers is covered in cookie dough. Bake on an ungreased cookie sheet for 10 minutes at 350 degrees.

Apple Pancakes

My sisters...you have to try this one! It is SO good!~BJ

Apple Pancakes

recipe by Patricia Call

2 eggs
2 cups milk
4 TBS sugar
2 cups floud
1 1/2 cups apple, grated
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon

Beat eggs then add the rest of the ingredients. Ladle onto a HOT griddle and serve with Apple Syrup.
Variation: if you don't have fresh apples I've used Apple Pie Filling and I almost prefer it!

Apple Syrup

1 cup sugar
 2 TBS cornstartch
1/4 tsp. nutmeg
2 TBS lemon juice
2 cups apple juice
1/4 cup butter

Melt in saucepan on the stove. Bring to a boil for a minute then add butter last. Ready to serve!

South of the Border Chicken

My dear friend, Jamie Jacobsen shared this recipe with me. It is sooooo easy and so delicious served with tortilla chips. I made it for Sunday dinner yesterday and we were scraping the bottom of the crock pot for more. You can also serve this with rice. Note: Not my picture, but this is what it looks like!

1 pound of boneless, skinless chicken breast
1 can of black beans, drained
1 can of corn, half drained
1 jar of salsa
1 package of cream cheese

Pour the first four ingrediants into the crockpot. Cook on high for 3-4 hours or until chicken is tender. The last 15-30 minutes, stir in the cream cheese. Enjoy with tortilla chips.

Berry Smoothie

Yummy so good!! -Louisa

1/2 cup sugar
1/4 cup brown sugar
1/2 cup water
1 cup plain yogurt
1 cup frozen raspberries
1/2 cup frozen strawberries
1/2 cup apple juice
1 teaspoon vanilla extract
2 cups ice

Mix up in a blender then enjoy!

Corn and Chile

In our community we get lots of roasted green chile. Here is just another yummy way to enjoy all that chile. It is simple and easy but will impress at those Sunday dinners.~BJ


Corn and Chile
recipe by BarbaraJo

1 can corn
1 cup roasted green peeled chile
2 TBS butter
1 cup sour cream
1/2 onion

In a saucepan melt butter. Add diced onion, corn and chile. Saute until onion is soft. Turn heat down. Stir in sour cream. Serve warm.

My GREEN smoothie

This is refreshing...healthy...and filling. I love this smoothie. Half of my kids did not give it the thumbs up but my baby couldn't get enough of it. It is more of an adult smoothie. Great for after those work-outs too, or if you are looking to lose some weight. ~BJ

My GREEN Smoothie
recipe by BarbaraJo 

1 handful of spinach
ginger root
juice of 2 limes
1 cup of frozen mango
2 cups of water


Grate the ginger (about an inch off the "root") add all the rest of the ingredients and blend for several minutes until smooth. If you happen to own a VitaMix then use 1 whole lime and don't worry about grating the ginger. Bottoms up!

Curried Butternut Squash Soup

Curried Butternut Squash Soup is a great way to get rid of all the squash your neighbors keep giving you from their garden. This is great for a cool fall evening. It is very filling and has great flavor. I could have eaten the whole pot myself! ~BJ

Curried Butternut Squash Soup
recipe from Ellie Krieger 

1 TBS olive oil
1 medium onion
2 cloves garlic, minced
1 (2 1/2 lb) butternut squash
3 large carrots, peeled and cut (about 1 cup)***
5 cups chicken broth
1 TBS curry powder
1/2 tsp salt
2 TBS honey
Sour cream or plain yogurt

Slice  butternut squash in half length-wise, scoop out the seeds and then place cut side down in a roasting pan with about 1/2 inch water. Bake at 400 degrees until flesh is tender, approximately 30-45 minutes. After slightly cooled, scoop cooked squash into a separate bowl and set aside.

Heat oil over medium heat in a 6-quart stockpot. Add onions and garlic and saute until soft but not brown, about 6-7 minutes. Add the cooked butternut squash;, chopped carrots, broth, curry powder and salt . Bring to a boil. Reduce heat and simmer about 30 minutes until carrots are very soft. Remove from heat and stir in honey and puree with an immersion blender or in batches in a blender until smooth. Season with salt to taste.

Dollop with yogurt.

***My secret ingredient....Use one bag of baby, peeled carrots. Place in saucepan with 1/4 cup of water, 1 TBS. honey, 1 TBS butter, and a dash of cinnamon and salt. Boil then simmer until tender. Use this for your carrots in the soup and I promise you will not be disappointed! 

Jared's Homemade burger

My Homemade Burger:

"50/50 burger. Ground hamburger/ground pork. Swiss cheese. Caramelized onions and a whole grilled portabello mushroom. On a olive oil toasted bun with vine ripened garden tomatoes and lettuce." My good friend Jared made this burger the other night and I had to blog it. Doesn't that look divine??~BJ

Jared's Homemade Burgers

recipe by Jared Jones 

1 lb ground beef

1 lb. ground pork

sliced Swiss Cheese 

sliced onions

lettuce

olive oil

hamburger bun

tomotoes

Portabella mushrooms

Place ground meats into a bowl and lightly mix together with hands. Do not over mix. Form into patties the size of the palm of your hand and about an inch thick. Tip: push your thumb into the center of the patty to form a divot. That way your burger will be evenly surfaced once cooked. 

Place on hot grill for 5-6 minutes per side. While still on grill place sliced cheese on the patty so it can melt.

Lightly spread olive oil onto the bun then place onto the grill for 1 minute until you get nice grill marks.

Pull stem out of the Portabella Mushroom and then drizzle some olive oil onto both side and place on the grill for about 4 minutes.

. In a frying pan place sliced onions. Set at medium heat until they turn translucent. Keep cooking them until they turn brown in color that is when they have caramelized. 

Assemble burger and top with sliced tomato. Enjoy!   

Rocky Road Brownies

I've created my favorite version of the Rocky Road Brownie. I am so excited to get to claim this one for myself. I am quite proud of how it turned out. Yea! ~BJ

Rocky Road Brownies

recipe by BarbaraJo

• 1/2 cup (1 stick) butter or margarine, melted
• 1 cup sugar
• 1 teaspoon vanilla extract
• 2 eggs
• 1/2 cup all-purpose flour
• 1/3 cup HERSHEY'S Cocoa
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• miniature marshmallows
  

  Directions

• 1 Heat oven to 350°F. Grease 9-inch square baking pan.
• 2 Stir together butter, sugar and vanilla in bowl. Add eggs; beat well with spoon. Stir together flour, cocoa, baking powder and salt; gradually add to egg mixture, beating until well blended. Stir in nuts, if desired. Spread batter evenly in prepared pan.
• 3 Bake 20 to 25 minutes or until brownies begin to pull away from sides of pan. 
• While baking prepare frosting.
• Pull out of oven and spread marshmallows over top of  brownies. Return to oven for 2-3 minutes or until marshmallows soften and expand.
• Pour warm frosting over warm brownies.
• I like to double this recipe to make a full casserole sized dish of brownies.

 Frosting

1/2 cup butter
4 TBS cocoa powder
6 TBS canned milk
On stove: mix and bring to a slight boil. Remove from heat and add:
1 tsp. vanilla
3 cups powdered sugar
Pour immediately over warm brownies.
     

Pina Colada Cake

It is summertime and we are loving coconut at our house right now. This cake is light and refreshing. It is so simple and delicious. Alex asks for a (virgin) Pina Colada every afternoon so this is a good replacement for her afternoon "mocktail".~BJ

Pina Colada Cake

1 yellow cake mix

1 can of crushed pinapple

1 can of cream of coconut (NOT coconut milk)

Whipped topping

shredded coconut (optional)

Prepare cake as per box directions.  Poke holes in the warm cake with the end of a wooden spoon. Pour Cream of coconut all over the top of the warm cake. Next, top with crushed pineapple. Refrigerate for several hours until chilled. Top with whipped topping and coconut. Keep cool until ready to serve.

Homemade Fudgy Chocolate Cake

Homemade Fudgy Chocolate Cake that can melt in your mouth...literally! It is fudgy and chocolaty. If you LOVE chocolate you will LOVE this cake! It is big and beautiful and reminds me of the cakes they sold at the fair in Pollyanna.  I love a good cake...and so do my kids and husband and I got the THUMBS UP on this baby!~BJ

Homemade Fudgy Chocolate Cake

recipe found on A Bountiful Kitchen Blog

1 3/4 cups boiling water
6 oz. semisweet chocolate, coarsely chopped, OR chocolate chips (for a double recipe, use 15 oz. chocolate chips, which equals 2 1/2 cups.)
1 cup unsweetened cocoa powder*
2 cups flour
2 tsp. baking soda
1/4 tsp. salt
10 oz (2 1/2 sticks) butter, softened
1 3/4 cups packed dark brown sugar
4 large eggs
2 tsp. vanilla

Preheat oven to 350 degrees. Line two 9-inch round cake pans with circles of wax paper or baking parchment.
Pour the boiling water over the chocolate chips. Add cocoa and stir until mixture is smooth. Set aside to cool. Cream the butter and brown sugar. Add the eggs one at a time, beating well after each. Beat in vanilla. Add the dry ingredients and half of the chocolate mixture. Beat on low to combine, then on high for 1 1/2 minutes. Add the remaining chocolate mixture and beat on low until mixed.

Pour batter into pans and bake 30-40 minutes, or until a cake tester inserted into the middle comes out completely clean. Cool for 10-15 minutes; remove from pans. Wrap in double layers of plastic wrap while still warm and freeze. Double recipe makes two 10" layers plus two 8" layers or four 9" layers. Never fill pans more than 2/3 full.

Frosting:

1 1/4 cups plus 2 T. butter, softened
4 1/2 cups powdered sugar
1 cup unsweetened cocoa powder (For really dark frosting, use part Hershey's Special Dark Cocoa, about 4 T.)
2 tsp. vanilla
1/4 cup plus 2 T. Milk



When cake is frozen solid, frost between the two layers and spread a thin layer over the whole cake. Freeze again for about 20 minutes. Frost again. Repeat if desired. (Frost the last time on the day you plan to serve the cake and let it stand at room temperature to thaw.)

Lemonade Cake

I made this for my daughter's birthday and she LOVED it. It was so refreshing because the yummy ice cream in the middle compliments the taste of the whipping cream and cake. So perfect for summer! -Christine

Lemonade Cake

• 1 (18.25 ounce) package yellow cake mix
• 1 quart vanilla ice cream
• 1 (6 ounce) can frozen lemonade concentrate, thawed AND DIVIDED
• 2 cups heavy whipping cream
•   4 tablespoons white sugar

1. Prepare cake mix according to package directions for two 9 inch round cake pans. Cool thoroughly.
2. Stir ice cream to soften. Mix  1/2 cup of the lemonade concentrate. Spread ice cream mixture evenly in a foil-lined, 9 inch round cake pan. Freeze until firm, about 2 to 3 hours.
3. Place one cake layer on a serving plate. Top with ice cream layer, then top with the second layer of cake. Put the assembled cake back into the freezer.
4. Beat the whipping cream with the remaining lemonade and sugar until fluffy, and peaks form. Frost sides and top of cake with whipped cream mixture. Return cake to freezer for at least one hour before serving.

Beyond Easy Cheesteak Sub

Super yummy and quick lunch or dinner. -Rachel

Inspired from Mel's Kitchen Cafe
*Makes 3-4 sandwiches

2 tablespoons butter
1 tsp onion powder
1 tsp garlic powder
1/4 teaspoon dried oregano
2-3 tablespoons A-1 steak sauce
1 pound deli roast beef, cut into 2-inch strips (if you can, get Boars Head Roast beef at your local supermarket deli....so worth the extra $)
Salt and pepper
4 (6-inch) sub rolls, split partially open lengthwise
Swiss or provolone cheese

Preheat the broiler in your oven and adjust a rack to the upper-middle position. Meanwhile, in a large skillet, melt the butter, Add the onion and garlic powder,oregano and the A-1 sauce. Add the beef stirring well to coat the beef with the sauce. Cook until the meat is heated through, about 2 minutes. Season with salt and pepper.

Place the sliced rolls on a rimmed baking sheet. Divide the beef mixture among the rolls. Top with the cheese and broil until the cheese is melted, about 2 minutes (don’t even take your hand off the oven door handle – stand right there so they don’t burn!). Serve immediately.

Grandma Walker's Tutti-Frutti Ice Cream

This is one of the best, egg-less ice creams known to man!
2 1/2 cups of sugar
pinch of salt
3 mashed bananas
juice of 3 lemons
1 small can of crushed pineapple
1 large can of evaporated milk
1 cup of whipping cream
1 quart of milk
1 small bottle of red maraschino cherries, drained and sliced
Combine all ingredients and freeze according to directions that come with your ice cream maker. Enjoy!

Cafe Rio Pork

5 pounds of pork roast
2 cups of sweet salsa, pureed (mango salsa works best)
1 cup of mild or medium traditional salsa
1 can of pepsi
2 cups of brown sugar
Slice the raw meat so that it's about 1 inch thick. Boil it on the stove for 2-plus hours. Remove the roast from the pot and shred it. Add the meat and all the other ingredients into a crock pot for 4-plus hours. The longer it cooks the more tender it will be. Serve in a salad or throw it into a cheese quesadilla! Delicious!

Dill Dip

This dip is perfect for a nice little snack on a warm summer's evening. Enjoy!
1 Cup of Sour Cream
1 Cup of Mayo
1 Tablespoon of dill weed
1 Tablespoon of Bon Appetit*
Mix ingredients together and refrigerate. This makes 2 cups of vegetable dip.
*Bon Appetit is a part of the McCormik gourmet collection. You can buy this at Macey's. Not Walmart

Mexican Lasagna

I found this recipe on another food blog and it looked like something that I would love to make. Why? Because it's a mexican dish (enough said) and it looks deliciously cheesy and the directions are simple! Recipe and pic from weelicious.com. -Christine 
Mexican Lasagna (Serves 6-8)
Cooking Oil Spray
6 Corn Tortillas, cut into quarters
1 Large Egg
1/4 Cup Milk
1/4 Cup Sour Cream
1 Cup Mild Chunky Salsa
1 lb Chicken Breast, cooked and shredded
4 oz Cream Cheese, half inch cubed
2 Tbsp Fresh Cilantro, chopped
3 Scallions, chopped
1 Tsp Kosher Salt
2 Cups Mexican Cheese Blend (or a blend of Monterey Jack and Mild Cheddar), divided



1. Preheat oven to 350 F°.

2. Place the quartered tortillas on an oil sprayed baking sheet, then spray the tops with additional oil.

3. Bake for 5 minutes, remove and set aside.

4. In a large bowl, whisk one egg. Add the milk, sour cream, salsa, shredded chicken, cubed cream cheese, cilantro, scallions and salt. Stir to combine.

5. Arrange half of the par-baked tortillas on the bottom of an oil sprayed 7×11 baking dish. Layer half the chicken mixture on top of the tortillas, then layer 1 cup of the cheese blend on top.

6. Continue to layer the rest of the tortillas on top, followed by the remaining chicken mixture and cheese.

7. Bake uncovered for 35 minutes.

8. Serve.

Strawberries and {butter}cream cupcakes

This is the season for strawberries. We get a bowl full of strawberries almost daily so we need different ways to use them. You can always dip them in chocolate...make jam...make homemade nutrigrain bars...make white cake with strawberry frosting...or you can try this cupcake recipe! I have fantastic pictures but my computer won't let me upload them. I will try again soon.~BJ





Strawberries and {butter}cream cupcakes
recipe by BestBites

2 3/4 cup flour
1/2 cup cake flour
1 Tbs. baking powder
1 tsp. salt
2 sticks butter
2 1/4 cups sugar
3 large eggs
1 egg white
1 cup buttermilk
1 1/2 tsp. vanilla
1 lb. strawberries, pureed
A few drops of red food coloring.

Preheat oven to 350. Line METAL muffin pan with papers. Cream butter and sugar with a mixer until light and fluffy. Add eggs and eggs white one at a time.

Reduce speed to low. Combine buttermilk and vanilla. Set aside. Add dry ingredients to creamed mixture a little at a time, alternating with the milk mixture. End with dry ingredients. Add food coloring. If you don't the cake will look gray. Fill each muffin cup 3/4 full. Bake for 22 minute.

Allow to cool in muffin tin. Frost with buttercream frosting.

Chocolate Mousse Cake

I love chocolate mousse. Ever since I was a kid I looked forward to eating out at fancy restaurants so I could order chocolate mousse for dessert. Then I was introduced to chocolate mousse cake. I found heaven! Since then I have always wanted to be able to make my own chocolate mousse cake...and now I can. I created my own version of what a chocolate mousse cake should be.~BJ


Chocolate Mousse Cake
recipe by BarbaraJo

1 Devil's Food Cake Mix

1 tsp. unflavored gelatin

1 Tbsp. cold water

2 Tbsp. boiling water (just heat it in a small bowl in your microwave)

1/2 c. sugar

1/4 c. unsweetened cocoa powder

1 c. whipping cream

1 tsp. vanilla

For the frosting:
* 1 cup semi-sweet chocolate chips
* ½ cup oil
* 2 tablespoons honey
* 1 tablespoon vanilla extract
* pinch salt
* 1 cup powdered sugar
* 1-2 TB water

Bake cake according to cake mix instructions in 2, 8″ round pans. Allow to cool and set aside.
In a small bowl, combine gelatin and cold water and allow to stand for about 1 minute. While gelatin is softening, bring 2 Tbsp. water to a boil in the microwave. Whisk into the softened gelatin and allow to cool slightly.
In a medium mixing bowl, combine sugar, cocoa powder, whipping cream, and vanilla. Beat with an electric mixer until medium-stiff peaks form. Mix in gelatin mixture and refrigerate for 30 minutes.
Place one layer of the cake on the serving plate and spread about 1/2 of the chocolate mousse over the cake. Stack second layer and top with frosting, letting it drip down the sides. Refrigerate until ready to serve.

Frosting:
Melting all the ingredients on the stove in a sauce pan on low until melted. Stir in vanilla once off the heat. Spoon over cake while frosting is still warm. The longer you let it sit the thicker it becomes.

Cheese Buns

Cheese Buns were a staple in our Sunday dinner tradition while living in Calgary. Grandpa Walker would stop by the bakery and have them for every Sunday meal. I loved these rolls and would look forward to eating at Grandma Walker's each week. Years have passed and somehow so did the rolls. I didn't remember the rolls until I was preparing our Sunday dinner rolls and the memory came to me. I immediately contacted my Auntie Flora Bell to see if she could locate the bakery that made these rolls. She did and found out you can buy them frozen or fresh...but only in Canada. Then, just today, Aunt Flora found me a recipe that was BETTER than the cheese buns I so fondly remember. I didn't hesitate to give this recipe a whirl. They turned out fantastic! I even brought the missionary couple that is serving in our ward, whom are also from Canada, a plate of these buns and they gave them a BIG thumbs UP. Tori has requested that these buns become our staple Sunday dinner roll.~BJ

Cheese Buns
recipe by Sara Melanson
(Uncle Ralph Walker Family) 

2 cups warm water
1/3 cup sugar
1 Tbs. yeast

Mix together and let sit for 5-10 minutes. Until foamy.

Add:
2 eggs
1/3 cup oil
1/2 Tbs. salt

Then add...one cup at a time until well mixed:
6-7 cups flour

Dough shouldn't be too sticky.  Cover with a towel and let raise for 1 hour. Divide dough into 3 balls. Roll out each ball, like cinnamon rolls. Spread grated cheddar (sharp) cheese and roll up. Slice one inch thick and let raise on a greased pan for 1 hour. Bake at 350 degrees for 15-20 minutes.  Spread melted butter and garlic salt (to taste) over warm buns.

White Chocolate Chip, Crasin, Oatmeal Cookies

Yes, that is a mouth full. These cookies are sweet and yet on the healthier side. The combination of crasins and white chocolate is decadent. I took these cookies to nursery on Sunday for their snack and the kids were asking for seconds and thirds. They got the kids' stamp of approval.~BJ

White Chocolate Chip, Crasin, Oatmeal Cookies
recipe by Crasins

2/3 cup butter
2/3 cup brown sugar
2 eggs
1 1/2 cup oats
1 1/2 cup flour
1 tsp. baking soda
1/2 tsp. salt
2/3 cup white chocolate chips
2 cups crasins


Cream together the butter and sugar. Add one egg at a time until well incorporated. Add dry ingredients until wet. Stir in crasins and chocolate. Bake at 375 degrees for 8-10 minutes.

Brownie Strawberry Trifle

The first time I tasted this, I was at my grandma Walker's house about 11 years ago. The reason why I remember this moment so well was because I think I ate about five helpings of this stuff. It was phenominal. Maybe it's  because I LOVE fresh berries and I LOVE chocolate mousse. It definately helps to throw in a few brownie chunks too. For a more attractive look, use a glass bowl so you can see all the layers.
-Christine
Brownie Strawberry Trifle

1 package fudge brownie mix
1 (3.5 ounce) chocolate mousse mix
1 tub of cool whip
1 carton of sliced fresh strawberries, sliced

Prepare brownies according to box directions. Cool and slice into bite sized chunks. Prepare chocolate mousse according to box directions. In a serving bowl, layer half of the brownies, half of the chocolate mousse, half of the cool whip, half of the strawberries. Repeat. Chill in the refrigerator.

Asparagus Soup

We have some friends that grow asparagus and they so generously share with us. I love grilling it...wrapping it in bacon and frying it... boiling it and dipping it in melted butter. I created this great soup recipe for this wonderful vegetable. My husband, who is NOT a soup person, LOVED this soup and went back for seconds.~BJ

Asparagus Soup

recipe by BarbaraJo 

2 bundles of asparagus

1 onion

3 cups chicken broth

2 TBS lemon juice

1/2 cup cream

Chop the asparagus and onion. Boil in the broth until tender. Remove from pot and blend until smooth. Return to soup pot and add cream and lemon juice. Serve warm or cold.

Mom's Nanaimo Bars

Growing up in Canada this has to be one of our favorite desserts. They are hard to find in the States and non-existent in Mexico so here is a recipe that you can recreate your own, or try them for the first time. They are divine. I don't know anyone who doesn't like these. I think my mom would keep a year supply of these babies in stock if she could. They are THAT good. ~BJ



Mom's Nanaimo Bars
recipe by Laurel Udall

First Layer:
1 package of Graham crackers
1 stick of melted butter
1/2 cup sugar
1/4 cup cocoa powder
2/3 cup coconut

Combine in a food processor, or in a zip lock bag and a rolling pin. Firmly press into a 9x12 casserole dish, greased. Bake at 350 for 5-7 minutes.


Second Layer:
1 cup butter
1 tsp. vanilla
3 cups powdered sugar
1 tsp. salt
2 tsp. instant vanilla pudding mix

Cream all ingredients together. Spread over cooled crust. Refrigerate for 30 minutes.

Third Layer:
2 cups Chocolate chips
1 TBS butter

In a bowl combine chocolate chips and butter. Microwave for 2-3 minutes stopping every 30 seconds to stir until melted. Spread on the top layer and refrigerate until chocolate sets.

Chocolate-Drizzled Strawberries and Cream Pie

 I saw this online and HAD to make it. It was so easy and so good. I ended up serving it at a family b-b-q and it got GREAT reviews. It is very impressive in appearance but so simple. ~BJ

Chocolate-Drizzled Strawberries and Cream Pie

Recipe by Our Best Bites


1 quart fresh strawberries (frozen’s not gonna cut it here. If you use them and then leave a comment telling us how gross this recipe is, we’ll cut you. Just kidding. But seriously peeps, don’t use frozen strawberries.)
1 8-oz. package cream cheese at room temperature (light is fine)
1/2 tsp. vanilla extract
1/4 c. packed light brown sugar
1 c. heavy whipping cream
1/4 c. powdered sugar
1 9″ graham cracker crust (store-bought or homemade)
1-2 ounces chocolate


In a medium bowl, beat the softened cream cheese, brown sugar, and vanilla until light and fluffy. In a separate large bowl, beat the whipping cream and powdered sugar until medium peaks form.  Add about 1 c. of the whipping cream mixture to the cream cheese mixture. Beat until smooth and well-combined. Add the remaining whipping cream mixture and mix until just combined.  Spread in the graham cracker crust and refrigerate for a few minutes while you prepare the strawberries.
Wash the strawberries and cut off the stems. Blot dry with a paper towel and then gently press, cut side down, into the whipped cream mixture. Set aside.
If using a chocolate bar, break it into equal pieces and place in a small Ziploc bag. Microwave for 1-1 1/2 minutes, stopping the microwave every 20 seconds to mash the bag. You want the chocolate to be melted but not hot at all. When the chocolate is melted, snip a corner off the bag and drizzle it over the strawberries. Refrigerate for at least three hours before serving. Serves 8.

Fruity Cool Whip Salad

This fruity salad is perfect for the upcoming summer months! It's so quick and takes so little time to make. All you need is:
1 Thawed carton of  cool whip
1 Small package of your favorite dry package of Jello. I personally like raspberry or cherry, but you can use whatever tickles your fancy
1 Can of drained fruit. I prefer crushed pineapple or cut up fresh strawberries.
(You can use orange jello mix with mandarin oranges) 2 Cups of mini marshmallows
Mix this all together and watch the colors all come together as a perfect blend of a fruity and creamy treat. -Laurel

Creamy Coconut Dessert...Easy as 1-2-3!

This is SO easy and yummy. It's as easy as 1-2-3!
1 quart of Vanilla Ice Cream. Choose your favorite brand
2 Cups of Milk
3 Small Packages of instant vanilla pudding
Mix the above together in a mixer until smooth and creamy. Then add one teaspoon of coconut extract. Pour into a 9x13 pan that is lined with either crushed graham cracker crumbs OR crushed townhouse crackers (that has been mixed with one cube of melted butter to make it stick together). Top with cool whip and coconut. Refrigerate until chilled, but do not freeze.  -Laurel

Artisan Bread

Since I live far, far away from my favorite bakery (Kneader's) I have been craving crusty on the outside, chewy on the inside bread. I have FINALLY found the most amazing recipe ever. This is true artisan bread. The key to making this is using a dutch oven with a lid. It requires some heavy duty insulation at high heat. You can also buy the Paula Dean ceramic oval pan at Walmart (but I think that is around 45 dollars). The best way to make this bread is start it the night before. Then, the next day, it will be super easy. This bread literally melts in your mouth. This loaf didn't even last more than a few hours at our house. Thanks to my mother in law (Linda Hull) for the recipe.She's an amazing cook. -Christine

Artisan Bread
4 1/3 cups white flour
1 Tbl wheat flour
1 1/2 tsp salt
1 tsp instant yeast
2 1/4 cups of lukewarm water

Sift first 3 ingrediants then add water and yeast. Stir well in a large bowl. Make sure the bowl pulls away from the bowl or add a little but more flour until it does. You don't want your mixture to be too wet, or it won't work.
Cover the bowl with plastic and then with a towel. Leave for 12-18 hours.

Next Day:
Since your dough will have spread out by now, dust your counter with no more than 1/4 cup of flour and gather the dough into a blob. Dust with a little flour. Cover with towel and let rise for 2 hours. Meanwhile, turn on oven to 450 and put your dutch oven in the hot oven for an hour to preheat the pan.

Turn oven down to 400 F. Dump bread into pot, cover with lid and bake for 30 minutes. Remove the lid and bake for an additional 15-25 minutes, depending on how hard you like your crust. If you prefer, you can let the bread sit for a few hours to toughen up the crust.

Poutine

My favorite comfort food.
I don't know why I haven't introduced this one to my husband until now.

Oh-so-good!

This is a standard dish in Canada.

(my picture was not as beautiful so I got this one from the web.)

Poutine

*french fries (I made my own)

brown gravy (from a mix or from scratch)

shredded cheese or cheese curds (I prefer Mozzarella)

* For the fries. Cut up several potatos into 1/4 inch wedges. Cover in Olive Oil, garlic salt and a little chile powder. Bake at 450 degrees for 25-30 minutes. Or until golden brown.

Smoother your fries in gravy and top with cheese.

Serve warm so cheese melts. Eat with a fork!

Ham and Egg Cups

Here is an elegant way to serve breakfast. This is so simple! You can add whatever you want into your eggs. This is so versatile. ~BJ

Ham and Egg Cups

sliced ham
eggs
feta cheese (or any kind)
spinach
cottage cheese (optional)
salsa (optional)
basil (optional)

Take out a muffin pan. Spray with non-stick spray. Line each cup with a slice of ham. In a bowl, combine eggs with cheese and additional toppings.  It is about one egg per muffin cup. Pour about 1/3 cup of egg mixture into each ham cup. Bake at 350 degrees for 20 minutes or until egg is set in center. Do NOT overcook.

Peanut Butter Cookies

My pregnancy is almost over! Only 3 more weeks. That means 3 weeks left of having an excuse of eating sweets, desserts, sugar etc. This week I have had a MAJOR craving for PB cookies. These are so delish and simple. My husband even thinks these are "scrumptious" enough to be on the "scrumptious sisters" blog. -rachel

1 1/4 cups firmly packed light brown sugar

3/4 cup Peanut Butter

1/2 cup Butter Flavor Shortening

3 tablespoons milk

1 tablespoon vanilla

1 egg

1 3/4 cups sifted all-purpose flour

3/4 teaspoon baking soda

3/4 teaspoon salt

Preheat oven to 375 degrees F. 

Combine brown sugar, peanut butter, shortening, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Add egg. Beat just until blended.

Combine flour, baking soda and salt. Add to creamed mixture at low speed. Mix just until blended.

Drop by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheet. Flatten slightly in crisscross pattern with tines of fork.

Bake one baking sheet at a time for 7-8 minutes or until set and just beginning to brown. Do not over-bake. Cool 2 minutes on baking sheet. Remove cookies to foil to cool completely.

Blue Cheese Burgers

So.. BJ has practically been the only updater for the past few weeks so that's when I decided to help her out. I also have to do a project/challenge were I have to prepare five different meals and make them so I should be updating a lot hopefully. This is to DIE for! -Louisa

• 2 pounds ground chuck
• 1 pound ground sirloin
• 1/2 cup seasoned dry bread crumbs
• 1/4 cup steak sauce
• 3 extra-large eggs
• 1 1/2 teaspoons salt
• 3/4 teaspoon freshly ground black pepper
• 8 to 10 hamburger buns
• 8 ounce, blue cheese, sliced
• sliced tomatoes, lettuce, onions, for serving (optional)

Carefully mix the meats, bread crumbs, steak sauce, eggs, salt, and pepper with the tines of a fork, but do not mash them. Lightly form hamburger patties and press lightly into shape.
Prepare a charcoal or a stove-top grill.
Cook the hamburgers for 4 minutes on 1 side, then turn and cook 3 minutes on the other side for medium-rare. Remove to a plate and cover with aluminum foil. Allow the hamburgers to rest for 5 minutes. Meanwhile, grill the buns, cut side down, for 1 minute, until toasted. Place a hamburger and a slice of blue cheese in each bun, plus tomato, lettuce, and onions, if desired, and serve hot.

Chicken Bacon Wrap

Sorry, no picture. Next time I make one I will snap a photo.

It was soo good that I couldn't even put it down for a quick picture.

Such a yummy, quick lunch. It packs well for picnics too.

~BJ

Chicken Bacon Wrap

shredded chicken

crumbled bacon

feta cheese

spinach

honey mustard vinaigrette (or poppy seed vinaigrette)

flour tortilla

Place the chicken, bacon, cheese and spinach on the tortilla. Top with dressing. Roll up and enjoy!

Honey Mustard Vinaigrette

(one to two servings)

3 Tbs. olive oil

1 Tbs. vinegar

1/2 Tbs. sugar/ or honey

1 tsp. mustard

Combine all ingredients and whisk or shake.

Banana Cream Pie Parfaits

I love bananas. This is a quick fix and super yummy! My kids loved eating out of the fancy goblets. ~BJ

Banana Cream Pie Parfaits

graham crackers
bananas
vanilla pudding
whipped cream

Grab a glass and crumble the crackers into the bottom. Next add the vanilla pudding. Then layer the top with sliced bananas and top with whipped cream. If you want to use a triffle dish, just keep layering until you reach the top. Let sit in fridge so the graham crackers can soften.

Cinnamon Toast

This one is an oldie but a goodie. Remember when Mom would make us Cinnamon Toast for breakfast and we thought we won the lottery?! Well, my kids LOVE this sweet toast too! It is requested all too often. Notice the plate of sliced oranges to help add to the nutritional value of this quick breakfast. Ha. ~BJ

Cinnamon Toast

toasted bread

2 tsp. cinnamon

1/3 cup sugar

butter

Butter the toast. Mix the cinnamon and sugar together in a bowl. Sprinkle the sugar mixture over the warm toast. Eat with a glass of milk. Enjoy!

Caramelos

Ever since I was born we would spend every summer in Waterton, Alberta. They have a little candy shop that sells these amazing caramel covered marshmallows. I was trying to jazz up some brownies and accidentally stumbled onto this creation. They taste EXACTLY like the Caramelos that I remember. Now I just need to figure out how to dip each individual marshmallow.~BJ

Caramelos

recipe by BJ

1 can sweetened and condensed milk

1 cup sugar

1 cup brown sugar

1 cup butter

1 cup corn syrup

1 bag of marshmallows

In a heavy sauce pan melt the butter, milk, sugars, and syrup. Boil for several minutes (about 10) until it reaches the "soft ball" stage. Stir constantly.  In a greased casserole dish (9x9) pour the bag of marshmallows evenly then top with the warm (not HOT) caramel. Let cool and cut into squares.

**Try freezing a bag of large marshmallows then dip, using a toothpick, in the caramel. Cool then wrap in wax paper, individually. 

Banana Bars

After searching for the perfect recipe to satisty my sweet tooth, I came across this gem. These sweet bars are soft and taste sensational with cream cheese frosting. My pic came out lousy, so I borrowed this one from kitchentrialanderror.com. Have fun with this recipe. Your family will love it. -Christine

1/2 c. butter, softened
1 3/4 cup sugar
3 eggs
3 ripe bananas
3/4 tsp vanilla
2 cups flour
1 tsp baking soda
1/2 tsp salt

Grease  jelly roll pan and preheat oven to 350.Cream butter and sugar in mixing bowl. Beat in eggs, bananas, vanilla. In a separate bowl, combine the dry ingrediants. Mix everything together until just combined. Pour and smooth out into jellyroll pan. Bake 20-25 minutes. Cool. Frost with desired frosting.

Happy Face Pancake

My kids LOVE to be served the HAPPY FACE pancake. It brightens their day and they are sure to tell everyone about what they had for breakfast! ~BJ

HAPPY FACE Pancake

1 extra large pancake

chocolate chip eyes

whipped cream hair

bacon mouth

a drizzle of syrup

strawberry nose

Chocolate Cake in a Mug

This cake is decadent and done in less than 5 minutes. It is good topped with whipped cream or sprinkled with powdered sugar.~BJ


Chocolate Cake in a Mug
recipe from Aunt Cathy Hatch

3 Tbs. flour
3 Tbs. sugar
2 Tbs. cocoa powder
dash of salt
1 egg
3 Tbs. oil
3 Tbs. milk
splash of vanilla
2 tsp. chocolate chips

Grease a mug. Put all wet ingredients into mug, then dry ingredients. Stir with a fork, making sure everything is well incorporated. Place in microwave for 2 minutes on high. Let cool slightly and enjoy!

Sweet Pork

I love sweet pork. We make Cafe Rio salads out of it...burritos...open faced sandwiches...My favorite is to put a flour tortilla on your plate. Sprinkle cheese onto the tortilla. Spread a layer of beans (any kind). Top with rice and the sweet pork. Then add some guacamole, lettuce, ranch and a few crunchy tortilla strips and you have a dish to DIE for!~BJ

Sweet Pork

pork roast (2 lb)
2 cans of Coke
1 1/2 cups brown sugar
1 jar of salsa

Throw all the ingredients into the crock pot and cook on low for 8-10 hours. It will just fall apart!

Chocolate Layered Pie

I got this recipe from a good friend. It is very rich...but oh, so good!~BJ

Chocolate Layered Pie
recipe from Meredith Jones

crust (makes 2):
1 box chocolate cake mix
3/4 cup butter (softened)

pie:
8 oz. cream cheese
1 cup powdered sugar
1 cup Cool Whip

2 boxes chocolate pudding (instant)
3 cups milk

Cool Whip

For the crust mix dry cake mix together with butter. Spread into two pie pans and bake at 350 degrees for 10-12 minutes. Cream together the cream cheese and powdered sugar. Fold in Cool Whip. Spread onto the cooled pie crust. Next, mix the pudding and milk, then spread over the cream cheese mixture. Top with Cool Whip. Refrigerate until ready to serve.

Hawaiian Delight

Hawaiian Delight has been in our family for years!! It is so simple that a college student can do it!  When I was working in the Young Women I taught all my Laurel's that were graduating how to make this simple dish. ~BJ

Hawaiian Delight

1 package of deli ham
12 slices of cheese (mozzarella or cheddar)
1 can of pineapple chunks
1 cup of prepared rice

Slice the cheese to the width and length of your index finger. Roll up a chunk of cheese in each slice of ham.  In a casserole dish, line with the rolled ham and cheese. Pour the canned pineapple, juice and all, over the ham. Bake at 350 degrees for 25 minutes. Serve warm over rice.

Emeril's Fruit and Nut Granola

I got this recipe out of a food magazine and I thought I would give it a try since I am crazy about granola. I remember "accidentally" eating an entire box of granola bars at a house I was babysitting when I was12 years old. I have been hooked ever since. I definately prefer this recipe since it is not overly sweet like the grocery store kind. I reduced the amount of nuts since I didn't have enough and it still turned out awesome. It is a great after school snack too. -Christine

Ingredients


3/4 cup Honey

2 tbsp  Butter

3 cups Oatmeal

1 1/3 cups Slivered Almonds

1 tsp Kosher Salt

1 cup Premium Dried Cranberries

1/4 cup Brown Sugar

1/3 cup  Creamy Peanut Butter


Directions

Preheat oven to 325.

In a small saucepan, heat 1/4 cup honey and butter over low. Cook, stirring until butter melts. 2 minutes.

In a large bowl, combine oats, almonds and a pinch of salt. Drizzle honey mixture over oat mixture and stir to combine; wipe saucepan clean. Spread mixture evenly on a large rimmed baking sheet. Bake until golden brown, about 20 minutes, stirring occasionally. Let cool completely on sheet. 10 minutes. Return to large bowl and add raisins; stir to combine.

Lightly butter an 8-inch square baking dish. In saucepan combine 1/2 cup honey, nut butter and brown sugar over medium. Cook, stirring occasionally, until sugar dissolves, 10 minutes. Drizzle over oat mixture and stir until combined; firmly press granola into dish with a spatula. Refrigerate until firm, about 1 hour. Cut into 16 bars or squares. store in an airtight container at room temperature up to five days.







Read more: http://www.livestrong.com/recipes/emerils-nutty-granola-bars/#ixzz1FT3FLBcQ

Dorito Casserole

This casserole has a bag of doritos at the bottom! Who wouldn't love this. I adapted this recipe from one of my friends. All my kids thought this was such a treat.~BJ

Dorito Casserole

1 bag of Doritos 

1 lb of ground turkey (or beef)

1 onion

1 cup diced chile

1 can salsa

1 can cream of mushroom soup

1 can tomato sauce

shredded cheese

Saute the onion and chile. Add the meat and brown. Stir in the salsa and tomato sauce and soup.Spread the bag of chips on the bottom of a greased casserole dish. Top with the meat mixture. Sprinkle cheese on top. Bake at 350 degrees for 30-35 minutes.