Tuesday, December 2, 2008

Peanut Butter Fudge

Mmmmm. We Neals devour this peanut butter fudge. This is a recipe that Jared's mom makes perfectly every year...and I think I've finally mastered after a lot of fudge-making lessons from Mama Rosemary....

2 sticks of butter
1 can evaporated milk
5 cups white sugar (use a good pure cane sugar such as domino or c&h, if you don't, your fudge might turn out grainy)
2 cups (1 package) butterscotch chips
1 1/2 cups crunchy peanut butter
pinch of salt
1/2 tsp vanilla

Melt butter in your saucepan. Add sugar and canned milk. Bring to a boil, boil approximately 15 minutes. Test in cold water (get a small bowl of cold water, drizzle some of the hot mixture into it. If you can pinch it together into a soft/firm ball and it stays, then you are good.) Remove from heat and add p.b.,salt, butterscotch chips and vanilla. Pour into a 13X9 pan lined with parchment paper (enough that it is hanging over the edge about 3 inches. Once cool (several hours) pull the fudge out by the parchment paper and cut into desired sized pieces. Store in an airtight container. so yummy.

Monday, November 24, 2008

Lemon Meringue Pie

This is another of my grandmother's recipes that my mom makes every year.

1 graham cracker crust (I usually buy one, but if your feeling ambitious...)

Mix together and stir till smooth:
1 can sweetened condensed milk
2 egg yolks
2 Tbsp sugar
1/2 c fresh squeezed lemon juice

Pour into graham cracker crust.

For the meringue:
Beat 3 egg whites on high. As the eggs begin to set up, slowly add 1/4 c sugar. Beat egg whites until stiff peaks form. Carefully smooth meringue over the pie filling and then pat it with a knife or spatula to raise peaks all over the top.

Bake in a 300 degree oven until top is golden brown (at least 1/2 hour). Cool on a rack and let set up in the fridge. The colder it is served, the better it will taste. 

My favorite rolls

Got this recipe from a cute little old lady in my neighborhood in Utah. They take a little effort, but they are soft and flaky and delicious!

Mix together:
3/4 cup sugar (or honey)
3/4 cup shorting (or butter)
1 cup potato flakes
1 Tbsp. salt
3 cups scalded milk (microwave for 5 minutes)

Stir in 2 cups flour

4 eggs
1 1/2 Tbsp yeast SAF

Stir in 4 1/2-5 cups flour (this makes 6 1/2 to 7 cups total)

Let rise until double (about 1 1/2 hours). Make into rolls by dividing dough in half. Roll one half of dough into a rectangle. Spread soft butter over and fold into thirds. Flatten with rolling pin. Cut with pizza cutter into strips no more than one inch wide. Twist and knot. Repeat with other half. Cover and let rise 3 hours. Bake at 375 for 12-15 minutes. Makes about 36 rolls.


I'm making these later this week so I'll have a photo to add then. It will probably make more sense with the photo.

So I love yams. I know some people don't, but I always have. My mom has always done yams the way her mom did them--in rick-racked orange peels.

Buy as many oranges as people you plan to serve. Cut off the top 1/4 of the orange, carefully scoop out the inside. With scissors, cut a rick-rack or zig zag pattern around the top edge of the orange.

Bake them well (as if for mashed potatoes), mash them up, and add butter, brown sugar, a little juice and/or zest from the oranges, salt, and pepper to taste. You could also add pecans or sprinkle some on top at the end. Fill oranges with yams.

When you are getting close to serving, place marshmallows on top of yams and heat in oven until marshmallows are browned.

Sunday, November 23, 2008

Carrot Puff

We first ate this at a wedding lunch for some good friends. Max says that this should be the only way to eat carrots--lots of sugar, butter, and cinnamon.

1 pound carrots--cut in1" pieces, cover with water and cook to tender, then drain

Process them in the blender with 3/4 cups milk

3 beaten eggs
1/2 cup sugar
2 Tbsp flour
1 Tbsp baking powder
1/4 tsp cinnamon
1/2 cup melted butter

Mix well

Put into 1/2 quart baking dish, bake at 350 for 30 minutes until center is set and a knife comes out clean.

Double this for a 9 x 13 pan and bake a bit longer.

Can garnish with orange slices and grated carrots or parsley.

Friday, November 21, 2008


So, this year, we find ourselves alone for thanksgiving....which means that I will be doing all of the cooking. So, I could really use your recipes!... Anything that you love to make or have for thanksgiving!
Don't disappoint me girls! I DO NOT want to be having cold cereal on thanksgiving!

Monday, November 10, 2008

Pumpkin Soup

The idea for this recipe came from a couple of things: a recipe that my sister in law, Kristy gave me for pumpkin soup got me thinking, and I had a pumpkin that I used for halloween decorating that I wanted to try and use! Jared was very skeptical about me making soup out of a pumpkin, but he loved the finished product!

Cut your pumpkin in half and clean out the seeds, then place each half face down on a cookie sheet. Bake at about 375 for about 45 minutes or until you can poke a fork through the outside. Let it cool for a minute and then scrape the pumpkin out of the shell. I suppose if you wanted a really smooth soup, you could food process it, but I like my soup a little chunky, so i just mashed it with a potato masher. And all of these measurements are approximate since all pumpkins are different sizes!

32 oz chicken broth (1 box)
1 1/2 - 2 cups milk (I used 2 % b/c that's what I had, but you could use whole, or even light cream if you wanted to)
1/4 cup brown sugar
1 tsp cumin
1/4 tsp nutmeg
1/4 tsp cinnamon
1 tsp salt (or more, according to taste)
1 1/2 - 2 tsp chili powder

So, put your pumpkin in a large saucepan / pot. Add your chicken broth and milk and mix until it is a consistency that you like. Bring it to a boil. Add all of your spices and the sugar. Lower your heat and simmer for about 30 minutes.
Garnish with Cilantro, cheese, sour cream and extra chili powder. yum!

* if you don't have a pumpkin, you could always just used canned. I think this recipe would work best with about 30 oz of canned pumpkin.

Thursday, November 6, 2008

Pumpkin Chocolate Chip Cookies

These little cookies are my favorite for fall. So tasty! Make these!
1 cup canned pumpkin
1 cup white sugar
1/2 cup vegetable oil
1 egg
2 cups flour
2 teaspoons baking powder
2 teaspoons cinnamon
1/2 tsp salt
1 tsp baking soda
1 tsp milk
1 tablespoon vanilla
2 cups semisweet chocolate chips

Combine pumpkin, sugar, oil & egg. In a separate bowl, stir together flour, baking powder, cinnamon and salt. Add to pumpkin mixture and combine. Dissolve the soda in milk and add. Mix. Add vanilla and chocolate chips. Mix. Bake 10 minutes or until lightly brown and firm in a 350 degree oven. (Really make sure these are done, this is a cake-like cookie and will be gross after a couple of days if they are not completely done).
Quite honestly, I don't know what the meaning of the dissolving of the milk and soda is. All I know is that these cookies are magically delicious.

Wednesday, August 13, 2008

Summer Broccoli Salad

I got this recipe from my mom in law. It is one of my favorite summertime recipes.

2 crowns of broccoli, coarsely chopped
1/2 red onion, coarsely chopped
1/4 to 1/2 cup shelled sunflower seeds
shredded mozzarella cheese to taste

3/4 cups mayonnaise (not miracle whip)
1/8-1/4 cup vinegar (i prefer apple cider, but white works ok, too)
1-3 tablespoons of white sugar
celery seed to taste

Toss dressing and salad together. It is best chilled for a little before you eat it. This recipe serves about 4-5 people.

Chocolate Buttercream Frosting

I found this recipe a couple of years back. It is my absolute favorite recipe for chocolate frosting.

1 1/2 cups confectioners' sugar
1/4 cup butter, softened
1 pinch salt
1 1/2 (1 ounce) squares unsweetened chocolate, melted
1 1/2 tablespoons milk
1 teaspoon vanilla extract
In small bowl mix at medium speed, sugar, butter (softened), and salt until light and fluffy. Add melted chocolate, milk and vanilla extract, beating until well blended.
This recipe makes enough for a 13x9 cake. If you are making a layer cake with it, you will probably want to double it.

Friday, August 8, 2008

Chicken Tortilla Soup (White Chicken Chili?)

This is a recipe that I had at Anne's house a couple of years back. It is absolutely delicious and I try to enjoy it often.
She didn't ask me to post this one, but since I'm doing the posting, I'm making the rules! :)

2 cans great Northern Beans
3 cans chicken broth (4 cups-ish)
1lg can green enchilada sauce
4 c. cooked cubed chicken
1 bag frozen white corn
1/2 c. cilantro

Bring to a boil (except cilantro) turn down and simmer 20 minutes. Add cilantro and serve w/ (fresh) salsa (and chips if so desired) (i desire chips) (a lot).

Taco Soup

Taco Soup
(anne's recipe)
Brown 1/2 lb. ground beef
1 28-oz can crushed tomatoes
1 15-oz can corn
1 15-oz can kidney beans
1/2 package taco seasoning

Bring to a boil. Cover and simmer 30 minutes. Serve with cheese over crushed tortilla chips

Chicken and Rice Casserole

(Again, this is one of Anne's recipes....)

Chicken and Rice Casserole

1 1/2 c. uncooked rice
1 can cream of mushroom soup
1 can cream of celery soup
1 c. milk

Combine and heat in micro for 2-ish minutes.
Spread in pammed 9x13 and cover with 6-8 chicken breasts.
Sprinkle with a package of Lipton Onion soup.
Bake, covered at 350. Remove foil and bake for 20 more minutes.

Beans and Rice

This is Anne's fabulous recipe for Beans and Rice. She used to make this in college and I would try to keep myself from eating the whole pan before she got any!
(She's unable to post for some reason, so i'm posting for her. Also, she was scheduled to have her baby yesterday....)

2 onions, chopped
3 green peppers,chopped
bunch cilantro, chopped
2 cloves garlic, crushed

Make sofrito, then freeze 1/4 cup portions in Ziplock baggies.

In large frying pan, saute 1/4 c. sofrito in 2 T. hot oil
Add: 1/2 can tomato sauce
       1 can black beans (don't drain)
       3 c. cooked rice
       1 Sazon seasoning (available in Mexican foods sections of most grocery stores)

Can serve plain, or in burritos with salsa, lettuce, cheese, sour cream

Sunday, June 22, 2008

Tomato and Basil Pasta with Shrimp

This is one of my favorite easy summertime meals especially if you grow tomatoes or basil in your garden. Yet another Everyday Food recipe, slightly modified.
You will need:
1-1 ½ pounds medium raw shrimp, peeled and deveined (tails removed)
salt and pepper
6 teaspoons olive oil
2 garlic cloves, minced
1 can (14.5 ounces) diced tomatoes in juice
1 pint cherry or grape tomatoes, halved
½ pound linguine or angel hair
1 ½ cups lightly packed fresh basil leaves, torn into small pieces, plus extra leaves for garnish

Season shrimp with salt and pepper. In a large skillet, heat 4 teaspoons oil over high. Add shrimp; cook until pink throughout, turning occasionally, 3 minutes. You don't want to over cook these or they will be rubbery and chewy.Transfer to a bowl; set aside.
To make sauce:
To the same skillet, add remaining 2 teaspoons oil and garlic; cook over medium heat until fragrant, about 30 seconds. Add canned tomatoes and their juice, along with 2 cups water; bring to a boil. Reduce heat; simmer, stirring occasionally, until tomatoes have softened and are saucy, about 15 minutes. Remove sauce from heat; stir in cherry tomatoes, shrimp, and basil. (leave some to garnish with.)
Meanwhile, cook pasta until al dente, according to package instructions. Drain; return pasta to pot. Add tomato sauce mixture, season with salt and pepper, and toss. Serve immediately, garnished with basil leaves.

Tuesday, June 17, 2008

BBQ Chicken Pizza

Sorry I've been neglecting you guys lately. We are finally settled in our house and I'm cooking more again. I've had some recipes lately that look really good, but the taste doesn't live up to the look. Here is one that does though, and again, sorry no picture, but we had friends over to eat it with us and I completely forgot.

1 pizza crust (homemade or Boboli) --I have a really easy and good recipe, let me know if you want that
2 boneless, skinless chicken breasts
1 1/3 c barbecue sauce, divided
6 oz Provolone cheese, grated
6 oz Gouda cheese, grated
1/4 red onion, thinly sliced
1/4 c chopped fresh cilantro--I actually forgot to put this on when we first ate it and it was still delicious, then I put it on the leftover piece the next day and it was really good, too.

In large Ziploc bag, combine chicken and 2/3 cup of the BBQ sauce. Marinate in fridge for 4 hours or overnight.

To cook, place chicken and marinade in small baking dish and bake for 30 minutes at 325 degrees. Let chicken cool, the slice into thin pieces.

Sprinkle half of the grated cheeses over the crust. Spoon 2/3 c BBQ sauce over cheese; cover with chicken and onion. Sprinkle on remaining cheese. Bake for 10 to 12 minutes at 450 degrees. Sprinkle with cilantro and serve. Makes 1, 12" pizza.

Monday, May 19, 2008


I love cheesecake enough to be very dedicated in finding the best recipe. Here it is (and even Bryan will eat it, and he claims to not like cheesecake).

Crust: I actually just use the recipe on the back of the box of graham cracker crumbs.....and I'm considering doubling it as I think cheesecake needs a hearty crust...I haven't done this yet though, try at your own risk.

4 packages, 8 oz each, cream cheese at room temperature
1 1/4 cups sugar
1 tablespoon lemon juice
2 teaspoons vanilla extract
4 eggs

2 cups (16 oz) cream cheese
1/4 cup sugar
1 tsp vanilla extract

Strawberry glaze:
2 TBSP cornstarch
1/4 cup water
1 jar good strawberry preserves
3 TBSP lemon juice
1 quart strawberries

Make crust according to directions, bake for a few minutes at 350. Press into the bottom and up sides of spring form pan.

For filling, beat cream cheese until smooth. Add sugar, lemon juice and vanilla; mix just until combined. Add eggs one at a time, beating on low after each addition. Spoon over crust. Bake at 350 for 50 minutes or until filling is almost set. ** put a large pan of water in with cheesecake - this helps to keep it from cracking.

Remove cheesecake and let sit for 15 minutes, but leave oven on. Meanwhile, combine sour cream, sugar, and vanilla, spread over cheesecake. Return to hot oven for 5 minutes. Cool on wire rack for 1 hour, refrigerate for at least 3 or 4, uncovered. Cover, and refrigerate for 24 hours.

For glaze:
in a saucepan, combine cornstarch and water until smooth. Add preserves and cook until jelly melts and mixture thickens (over medium heat). Remove from heat; stir in lemon juice. Cool to room temperature. Before serving, arrange strawberries on top of cheesecake, pour glaze over top.

Dear Cooking Blog, You're in Good Hands....

Hi Ladies! I am sorry that I have been neglecting the blog so much! We are getting ready for our move and I am pretty busy with that. Also, Kate has been busy moving, too. And Pam just had a little baby girl! SO.....
it is up to you other three (Anne, Suz, and Audrey!) to take care of the blog while we three are temporarily out of commission!
That entails:
1. Actually posting recipes :)
2. Just generally loving the blog
Thanks ladies!! I have all the faith in the world in you. I can't wait to try the yummy recipes that you're going to post! :)

Thursday, April 24, 2008

Lime Squares with Pistachio-Graham Cracker Crust

These lime bars are very refreshing. The pistachio crust makes them different, it's a surprising combination.
  • For the Crust:
  • 4 tablespoons (1/2 stick) unsalted butter, melted and cooled, plus more for pan
  • 2/3 cup shelled pistachios
  • 1 cup (4 ounces) graham-cracker crumbs
  • 1/4 cup sugar
  • 1 tablespoons grated lime zest
  • For the Filling:
  • 2 large egg yolks
  • 1 can (14 ounces) sweetened condensed milk
  • 1/2 cup fresh lime juice (I haven't tried non-fresh lime juice, but i can't imagine that it would change them that much....)
  1. Preheat oven to 350 degrees. Brush an 8-inch square baking dish with melted butter. Line bottom with parchment paper, leaving a 2-inch overhang on two sides.
  2. In a food processor, finely grind pistachios with graham-cracker crumbs, sugar, and zest. Blend in butter. Press mixture into bottom and 1 inch up sides of prepared pan. Bake until lightly browned, 8 to 12 minutes. Cool crust, 30 minutes.
  3. To make the filling: In a large bowl, whisk together egg yolks and condensed milk. Add lime juice; whisk until smooth. Pour filling into cooled crust; carefully spread to edges.
  4. Bake until set, about 15 minutes. Cool in pan on rack; then chill at least 1 hour before serving. Using parchment paper overhang, lift out of pan, and transfer to a cutting board. With a serrated knife, cut into 16 squares, wiping knife with a damp kitchen towel between each cut. To store in refrigerator, cover with plastic wrap.

Saturday, March 22, 2008

Black Bean Salsa

This is a fairly common recipe in Utah, so many of you have probably already tried it, but it's really good, so if you haven't tried it, you should!

2 cans of niblet corn
2 TB olive oil
1 t salt
1 3/4 cup tomato chopped
3/4 cup chopped avacado
1 small can chopped jalapeno
2 15 oz cans black beans, rinsed and drained
1/4 cup lime juice
1 TB red wine vinegar
1/2 t pepper
3/4 cup purple onion (or green onion, which i find easier on the breath
1/4 cup chopped cilantro

Wednesday, March 5, 2008


This is the granola I was raised on. Bruce Smith even asked for the recipe. (I was known to snack on it during art class.) I love it, however, I'm open to new granola recipes if anyone has any.

Combine in saucepan over low heat:
1 1/8 cups honey
1/2 cup olive oil
1/4 cup water

Remove from heat and add:
3/4 tsp vanilla
3/4 tsp almond extract

In another bowl combine:
5 cups oats (instant OR old fashioned will work)
1/2 cup wheat germ
1/3 cup sesame seeds
1 cup flaked coconut
1 cup sliced almonds or pecans

Pour honey mixture over oat mixture and stir well to combine. Spread on cookie sheet and bake at 300 degrees for 40 - 45 minutes, stirring every 15 minutes. (You have to stir or parts will burn).

Monday, March 3, 2008

Black-Bottom Coconut Bars

Yet another delicious recipe from Everyday Food. (I made just few tiny changes). These are pretty easy to make and are pretty impressive.


½ cup (1 stick) (salted) butter, plus more for pan
½ cup sugar
1 large egg
¼ cup unsweetened cocoa powder
¼ cup all-purpose flour (spooned and leveled)


2 large eggs
¾ cup sugar
½ teaspoon vanilla extract
1 cup all-purpose flour (spooned and leveled)
1 package (7 ounces) sweetened shredded coconut; ½ cup reserved for sprinkling.

  1. For chocolate base: Preheat oven to 375°. Line a 9-inch square baking pan with aluminum foil, leaving a slight overhang; butter bottom and sides of foil (not overhang).
  2. Place butter in a large microwave-safe bowl; melt in microwave. Add sugar and salt; whisk to combine. Whisk in egg, then cocoa and flour until smooth. Spread batter in prepared pan.
  3. Bake just until sides begin to pull away from edges of pan, 10 to 12 minutes (do not overbake). Let cool slightly while preparing coconut topping. Keep oven on for topping.
  4. For coconut topping: In a medium bowl, whisk eggs with sugar and vanilla. Gently mix in flour and coconut (except ½ cup reserved for sprinkling).
  5. Drop mounds of mixture over chocolate base; spread and pat in gently and evenly with moistened fingers. Sprinkle with reserved ½ cup coconut.
  6. Bake until golden and a toothpick inserted in center comes out with moist crumbs attached, 25 to 28 minutes. Cool completely in pan. Lift cake from pan, peel off foil, and cut into bars. Store in an airtight container.

Friday, February 29, 2008

Chicken and Wild Rice Soup

This is a recipe from Jared's mom, Rosemary. It is one of our favorite soups.
3 cups cooked wild rice
1 large onion, finely diced
2 carrots, finely diced
2 ribs celery, finely diced
1 cup cooked chicken, diced
1/2 cup butter
1 cup flour
8 cups chicken broth
1 cup light cream, or half and half (sometimes I use whole milk if I don't have either of these).
In a 4-5 quart pot, saute the veggies in the butter until they are slightly soft. Add the flour, a little bit at a time, stirring and cooking until all of it is combined. Don't brown it. Slowly add the chicken broth, stirring until the flour-butter-veggie mixture is well blended. Add cooked rice and chicken. Add cream and cook soup until heated, but don't boil. Salt and pepper it to taste.

Saturday, February 23, 2008

My Favorite Macaroni and Cheese

I love this recipe for Mac n' cheese. It is very tasty and makes a great comfort food for those long winter months. Plus, the amount of butter and cheese called for is only mildly offensive.

1 lb pasta (elbow, spiral, bowtie) coked and drained
4 T butter
1 small onion, chopped
1/4 cup flour
4 cups milk
1/8 tsp cayenne pepper
1 1/4 cups (5oz) shredded cheddar cheese
1 1/4 cups shredded white cheddar or swiss cheese
8 oz diced ham
2 slices white bread
salt and pepper
  1. Preheat oven to 375°. Cook pasta, and drain. In a 5-quart heavy pot, melt butter over medium heat. Add onion; cook, stirring occasionally, until softened, 3 to 5 minutes. Whisk in flour to coat onion. In a slow steady stream, whisk in milk until there are no lumps.
  2. Cook, whisking often, until mixture is thick and bubbly and coats the back of a wooden spoon, 6 to 8 minutes. Stir in cayenne, if using, and 1 cup each yellow and white cheddar cheese. Season with 1 teaspoon salt and ¼ teaspoon pepper.
  3. Toss pasta with cheese mixture; fold in ham. Transfer to a 9-by-13-inch baking dish. Set aside.
  4. In a food processor, pulse bread until large crumbs form. Toss together with remaining ¼ cup each white and yellow cheddar, and ¼ teaspoon salt. Top pasta with breadcrumb mixture. Bake until top is golden, about 30 minutes.

Saturday, February 16, 2008

Cranberry Pork

This is super easy and really good. Sorry it isn't very specific, but it has always turned out well, no matter how much of anything I put in.

1 to 3 pork roasts
1 to 2 cans cranberry sauce (whole berry)
1/2 to 1 bottle BBQ sauce

Put meat in crockpot. Add cranberry sauce and BBQ sauce. Cook on low all day or on high 4-5 hours. Serve over rice, potatoes, or in buns or tortillas.

Wednesday, February 13, 2008

Slow Cooker Chicken Tacos

1 can (7.5 oz) black beans, drained and rinsed
1 cup frozen corn
1 clove garlic, minced
½ tsp ground cumin
1 cup chunky salsa, divided
4 skinless, boneless chicken breasts
4 oz cream cheese

Combine beans, corn, garlic, cumin and half of salsa in slow cooker. Arrange chicken breasts on top; pour remaining salsa over chicken. Cover and cook on high 2-3 hours or 4-6 hours on low, until chicken is tender and cooked through.
Remove chicken and shred. Add back to slow cooker. Add cream cheese to slow cooker. Cook on high until cream cheese melts and blends into the mixture.
Serve with tortillas, lettuce, shredded cheese and tomatoes.

Slow Cooker Chicken and Dressing

4 chicken breasts
4 slices swiss cheese
1 box of stuffing mix (3 cups)
Salt and Pepper
1 can (14 oz) chicken broth
2 cans (10 3/4 oz each) cream of mushroom soup
1/2 C. Butter melted

Place chicken in bottom of slow cooker. Season with salt and pepper. Top each breast with a slice of Swiss cheese. Pour broth over chicken and cheese. Pour cream soups over chicken, cheese and broth. Sprinkle stuffing mix over soups; pour melted butter over everything. (sometimes i don't use butter if i'm feeling especially guilty that day) Cover and cook on low 6-8 hours or high 3-4 hours.

Slow Cooker Recipes

Hey girls, we've had some requests for slow cooker/crock-pot recipes... so, post your favorites!

Thursday, February 7, 2008

V's Chocolate Chip Cookies

There is nothing better in this world than a good chocolate chip cookie. Seriously. Nothing cheers me up better than cookie. I have been perfecting this recipe for years. Hope you like it!

2 1/4 cups flour (I get the best results when I spoon in to the measuring cup, and then level it off )
1 tsp baking soda
1 tsp salt
a dash to 1/8 tsp cinnamon (i like about 2 shakes out of the container)
1/2 cup (1 stick) of butter, hand softened
1/2 cup shortening (i like to use butter flavored crisco. I'm not a huge fan of shortening, but it just gives ccc's the best shape retention and texture. And I've found that if I use the crisco sticks, it freaks me out less. I think i just don't like digging it out of a vat.)
3/4 cup sugar
3/4 cup packed brown sugar
1 tsp vanilla
2 large eggs
1 3/4 cups (or just a little less than a 12 oz package) semi-sweet chocolate chips
1/2 cup chopped pecans (optional) (I love them with pecans) (jared devours these with pecans) (no pressure) (they are still pretty great without pecans).

Combine the flour, baking soda, salt and cinnamon. Beat butter, shortening, sugars, and vanilla extract until creamy. Add eggs, beat well. Add your dry ingredients mixture to this about a 1/2 a cup at a time. Stir in the chocolate chips and the nuts if you want them.
Drop by heaping teaspoons full onto baking sheets.
You don't want to over-bake these. 7-9 minutes at 375 is about all you need. You can tell they are ready to come out, when they have lost their shine. Let them cool on wire racks.

Brownie Trifle

This dessert is always impressive, and it feeds quite a few people with pretty minimal effort.

1 package brownie mix ( 13X9 inch pan size)
2 1/2 cups cold milk
2 packages (3.4 oz) instant chocolate pudding mix
1 12 oz carton cool whip
3 Heath candy bars, chopped

Bake brownies, using directions for cake-like brownies. Cool completely.
Beat the milk and pudding mixes on low speed for 2 minutes. Fold in whipped topping. Cut the brownies into 1 in cubes; place half in the bottom of your trifle bowl. Cover with half of the pudding mixture. Repeat layers. Sprinkle with chopped heath.

Wednesday, January 23, 2008

Hey, where is everyone?

Friday, January 11, 2008

Greek Egg and Lemon Soup

When I first saw the title I wasn't so sure, but I first tried it on a day when the fridge pickins were very slim but I happily had all these ingredients. It turned out to be delicious and I've made it for family dinners on both sides already. Enjoy!

5 3/4 c. chicken broth
2/3 c. white or brown rice
1/3 c. lemon juice
4 tsp. chicken bouillon
3 eggs

In a large saucepan, combine broth, bouillon, and rice. Cover and cook until rice is tender (about 20 minutes depending on which rice you use). Beat eggs well; beat in lemon juice. Slowly beat into broth. Heat over low heat until mixture becomes creamy and hot, stirring occasionally. Do not boil! Garnish with lemon slices or parsley.