Friday, February 27, 2009

Vegetable Tostadas

Sorry I don't have a picture but this is soo yummy. It's our new favorite dinner!

1T. cumin
1/4t. salt and pepper
2t. canola oil
12oz. chicken breasts about (4)
1 red onion
2 ears of fresh corn kernals, or just 1 can of corn
1 chopped zucchini
1/2 c. green salsa
3T. chopped cilantro
Flour Tortillas
cooking spray
Monterey jack Cheese

Pour canola oil in frying pan. Cut chicken breasts into bite size pieces and sprinkle the cumin and salt and pepper on top, add it to the oil and saute for 3 min. Then add onion, zucchini, and corn, continue cooking until the chicken is done. Stir in salsa and cilantro. Cook until liquid is almost all evaporated.

For best results... spray flour tortilla with cooking spray, then broil the tortilla until it is crisp, just a few brown spots. Place above mixture on tortilla and sprinkle with cheese. Place it back in the oven on broil for just a second until cheese is melted.

Rolo Cookies

Cookies + there anything better?!

2 1/2 cups flour
3/4 cup unsweetened cocoa
1 tsp. baking soda
1 cup sugar
1 cup brown sugar
1 cup butter
2 eggs
2 tsp. vanilla
48 Rolos
2 T sugar

Combine flour, cocoa and soda and set aside. Beat sugars and butter until well blended; add eggs and vanilla. Add dry mixture and blend well. Shape cookies into small balls. Press Rolo into center of ball and cover with dough. Roll cookie in sugar. Bake on ungreased cookie sheet at 350 degrees for 8-10 minutes, until tops of cookies are slightly cracked.

*Make sure these cookies do not get over-cooked...they are also the best when they're right out of the oven*

Tuesday, February 24, 2009

baked ham & egg cups

deli sliced ham
shredded cheese
salt & pepper
veggies of choice; chopped

Place two pieces of ham in greased muffin cups. Place veggies in bottom and break one egg into each cup. Season with salt and pepper. Bake at 375 degrees for 10 min. Remove from oven and top each egg with a little shredded cheese and bake for 5 more minutes.

This was a hit with my family. The greatest part about it is that you can make as few or as many as you like. For the vegetables, just use whatever you like in an omelet (green pepper, spinach, green onions, broccoli, tomato, etc) The first time I made them I threw them together so fast (at the last minute) and only added green onions and they were delicious just like that!

Thursday, February 19, 2009

BYU Mint Brownies


  • 1 C butter
  • 1/2 C cocoa
  • 2 Tbsp honey
  • 4 eggs
  • 2 C sugar
  • 1 3/4 C flour
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • 1 C nuts (optional)

Melt butter add cocoa.  Allow to cool.  Add all other ingredients.  Mix and pour in well greased 9x13 (mixture will be thick)

Bake 350 for 25 minutes

Mint Icing

  • 5 Tbsp butter
  • dash of salt
  • 3 Tbsp milk
  • 1 Tbsp corn syrup
  • 2 1/2 C powdered sugar
  • 1/2 tsp mint extract

Soften butter.  Add corn syrup salt and sugar.  Beat until fluffy.  Add mint and food coloring. Gradually add milk until slightly thinner than cake frosting.

Cool brownies spread mint frosting.  Put in freezer until icing is set.  Spread with chocolate frosting.

Chocolate Frosting

  • 1 stick butter
  • 2/3 C cocoa
  • 3 cups powdered sugar
  • 1/3 cup milk
  • 1 tsp vanilla

Melt butter add cocoa. 

Alternate sugar and milk. 

Beat in vanilla.

Parmesan Tomato Spread

This is the best cracker dip ever!  Miles ask me to make it for every football, basketball, baseball game.

  • 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
  • 1/2 cup KRAFT 100% Grated Parmesan Cheese
  • 1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
  • 1 large tomato, chopped (about 1 cup)
  • 3 green onions, sliced
  • 1/2 tsp. dried basil leaves
  • RITZ Crackers

MIX cheeses and sour cream in medium bowl until well blended. Stir in tomatoes, onions and basil; cover.

REFRIGERATE at least 1 hour.

SERVE as a spread with the crackers

Braised Pork Chops

Here is a pork recipe that my family really likes.  Plus they are super easy!  I got this recipe when I went to the Martha Stewart show, so you can feel a little impressive when you make them.  ha ha!

6 (6-ounce) center cut port chops

1/4 cup canola

1/3 cup water

1 tablespoon mustard (yellow or spicy)

1 tablespoon brown sugar

1 tablespoon vinegar

1 tablespoon Worcestershire or soy sauce (I like Worcestershire)

1 teaspoon garlic salt

Trim the fat from the chops.  Heat the oil in a skillet over medium-high heat.  Brown the chops and sprinkle with salt.  Mix the water, mustard, vinegar, brown sugar, Worcestershire sauce and garlic salt to make a sauce over the chops.  Cover and simmer 1 hour or until very tender.  Remover the lid and cook the sauce until thick.

Thursday, February 12, 2009

Julie's Favorite Green Smoothie

This is the best way I know to get enough fruits and veggies every day.  The ingredients may make you wonder if it's good, but trust me, it is.  Your kids (and husband) will  like it too, if they can get past the strange color.  Give it a try!

1 apple (skin, seeds and all if your blender can handle it)
1 pear
1 banana
1 cup WW vanilla yogurt (or any other kind you like--this one is just very yummy and good for you) (optional)
2 cups (or more as you get braver) of fresh spinach or other leafy greens
Lots of ice ( do two big handfuls)
2 T. Milled Flax Seed (optional)
1 T. Flax Seed Oil (optional)

I use a Vitamix, which definitely works the best, but my friend at work does this in a Cuisine Art blender and says it is doable if she makes sure there is liquid at the bottom (either a bit of water or the yogurt) and pulses at the beginning to get things going.  I made this this morning, and it made 4 cups.  You can use any fruit that sounds good to you--be creative and enjoy!

Ben & Jerry's Giant Chocolate Chip Cookies

1/2 cup Butter, room temperature
1/4 cup Granulated sugar
1/3 cup Brown sugar
1 Large egg
1/2 teas Vanilla extract
1 cup (+ 2 teas) All Purpose Flour
1/2 teas Salt
1/2 teas Baking Soda
1 cup Semisweet Chocolate Chips
1/2 cup Coarsely Chopped Walnuts
1. Preheat the oven to 350F.
2. Beat the butter and both sugars in a large mixing bowl until light
and fluffy. Add the egg and vanilla extract and mix well.
3. Mix the flour, salt, and baking soda in another bowl. Add the dry
ingredients to the batter and mix until well blended. Stir in the
chocolate chips and walnuts.
4. Drop the dough by small scoops 2 to 3 inches apart on an ungreased
cookie sheet. Flatten each scoop with the back of a spoon to about 3
inches in diameter.
5. Bake until the centers are still slightly soft to the touch, 11 to
14 minutes. Let cool on the cookie sheet for 5 minutes, then transfer
to racks to cool completely.
Makes 12 to 15 cookies.

Wednesday, February 11, 2009

Yummy Slow-Cooked Spaghetti Sauce

Forget the Olive Garden, make this instead!!!

1 lb. ground beef or bulk Italian Sausage (sausage is better)
1 medium onion, chopped
2 cans (14.5 oz. each) diced tomatoes, do not drain
1 can (8 oz.) tomato sauce
1 can (6 oz.) tomato paste
1 bay leaf
1 Tb. brown sugar
4 garlic cloves, minced
1-2 t. dried basil
1-2 t. dried oregano
1 t. salt
Hot cooked spaghetti noodles, or noodles of your choice

In a skillet, cook meat and onion over medium heat until meat is no longer pink; drain. Transfer to a slow cooker. Add the next 9 ingredients. Cover and cook on low for 7-8 hours or until heated through and thick. Discard bay leaf. Serve over spaghetti. Yield 6-8 servings. I usually make a double batch. It will fit in a large crock pot. It freezes well.

Cheesy Chicken and Salsa Skillet

2 cups multigrain penne pasta or spiral noodles (uncooked)
1 pound boneless, skinless chicken breasts (cut into bite size pieces)
1 to 1½ cups salsa
1 cup frozen corn
1 large green pepper, cut into bite size pieces
1 cup shredded four cheese Mexican style cheese

Cook pasta as directed on package.
Cook chicken for 5 minutes in frying pan, brown on all sides.
Stir in salsa, corn, and peppers.
Bring to a boil, reduce heat and simmer until chicken is done (10 min)
Drain pasta and add to chicken mixture, stir lightly.
Sprinkle with cheese.

This is a really easy recipe and nice because I usually have all of the ingredients on hand and ready to go. Enjoy!

My Kids Love Dip!

This is a great dip for Veggies and my kids love it. It is nice that it also has cucumbers in the dip.

Cucumber Dip

8 oz Cream Cheese, softened
1/2 Cup Mayonnaise
1 Cucumber peeled, grated and drained
Accent to taste
Garlic Salt to taste

Mix and serve with veggies or crackers.

Tuesday, February 10, 2009

Easy Shredded Taco Meat

3-4 Chicken Breast(Frozen)
1 Cup of Water
1 Jar of Salsa

Put chicken into crockpot pour water and salsa; cook on HIGH for 4 hours or LOW for 8 hours. Serve on tortillas and top with shredded cheese, lettuce, sour cream, ect.

Black Bean Soup...

1 lb chicken (frozen)
2 cans black beans drained and rinsed
5 c chicken broth
1 small pck frozen corn
1 16 oz jar prepared salsa
1 1/2 tsp cumin

cilantro, sour cream, chips, shredded cheese, avocados (all optional stir-ins)

Blend your black beans in a food processor or blender then add them and all other ingredients (except the stir-ins) to the crockpot and cook on low for 6-8 hours.
When chicken is soft enough to fall apart (about 4 hours in) shred it with a fork. Serve, top with your choice of stir-ins and enjoy!

Pub Dressing...

1/2 c half & half
1 egg
1-3 cloves garlic
1 tsp salt
1/2 tsp pepper
1 tsp Dijon mustard
1/2 c olive oil
1 c vegetable oil
1/4 c red wine vinegar
1/4 c white wine vinegar

In a food processor or blender place all ingredients and process until well blended. (about 2 minutes) Great on any salad, vegetables, or pasta. If you have had the pub vinaigrette at Deserts Edge it is that same dressing.

Valentine Ideas...

Anyone have any good ideas for a fun family Valentine meal? Since we have young ones and it isn't fair to ask grandparents to babysit on such a night we are having a family date at home and I am looking for something fun for the kids, and good for us (not necessarily weight conscious, just good to eat...not a heart shaped pizza.)


Almond Chicken...

8-10 pieces chicken (not frozen)
1/2 tsp pepper
flour to coat
1 tsp celery salt
1 tsp paprika
1 tsp curry powder
1/2 Tbsp crushed oregano
2-4 Tbsp melted butter
3/4 cup sliced almonds (optional)
1 1/2 cup half & half (or milk)
1/2 cup sour cream

Coat chicken with flour. Blend spices with melted butter. Roll flour coated chicken in seasoned butter coating all sides. Place in baking dish. Sprinkle with almonds. Pour half & half between pieces. Cover with foil, bake at 350 for 45 minutes. Uncover and mix 1/2 oft the sauce from pan with sour cream and pour over chicken. Bake uncovered 15 more minutes or until chicken is tender. Serve chicken with sauce drizzled over.