Pam's 3 go-to recipes response.

Nobody die because I'm posting!

1. Penne ala Vodka
We honestly have this at least twice a month because I always have the ingredients on hand, AND it's cheap to prepare. I'll note possible substitutions, but I only recommend them in a bind - the fresh ingredients are just so good. (I got this from the Williams Sonoma cookbook "Pasta".)

• 5 large tomatoes (you could use 1 can diced tomatoes, and it will still be good, but not as good as fresh)
  
• 1/3 cup extra-virgin olive oil
• 2 garlic cloves, very thinly sliced
• 1/4 cup vodka (you can use white cooking wine, but if you do get Vodka, it keeps in the freezer forever. And it's always liquid, even in the freezer. We end up using white cooking wine more, because I just don't really have any reason to go to a liquor store except this recipe.)
  
• Salt and freshly ground black pepper, to taste
• Pinch of red pepper flakes
• 1 lb. penne
• 1/2 cup heavy cream
• Leaves from 3 or 4 large fresh flat-leaf parsley
  sprigs, coarsely chopped

Directions:

Peel and seed the tomatoes, then cut them into small dice. If the tomatoes are very juicy, drain them for about 10 minutes in a colander. Set aside.

**to peel seed and dice, score tomatoes on bottom with an x. toss into a pot of boiling water, watch tomatoes and when the skin starts to peel from the 'x', take them out. let them cool, then kind of dig the seeds out through the 'x'. the skin should just slip off.

In a large fry pan over medium heat, warm the olive oil. Add the garlic and sauté until just starting to turn golden, 1 to 2 minutes. Remove the pan from the stovetop and add the vodka. Return the pan to medium heat and cook until reduced by half. Add the tomatoes, salt, black pepper and red pepper flakes and simmer, uncovered, for 10 minutes.

Meanwhile, bring a large pot of water to a boil over high heat. Generously salt the boiling water, add the pasta and cook until al dente (tender but firm to the bite), 10 to 12 minutes. Drain well and add the pasta to the fry pan.

Add the cream and cook, stirring, over medium heat until the pasta is well coated with the sauce, about 2 minutes. Taste and adjust the seasonings. Pour into a warmed large, shallow bowl. Add the parsley and toss briefly. Serve immediately.


#2 Lasagne

This is a recipe Bryan came up with based on some experimentation on his mission in Italy. You know, when he wasn't out preaching the word. It's a "go-to" recipe because I make it once a month, but times the recipe by 1.5. That way I can make two small pans, and freeze one for later in the month. It's easy to make, and tasty. If you do freeze one, you need to thaw it in the refrigerator for 24 hours before baking.

1/2 pound deli shaved ham, diced
1 pack Barilla lasagna noodles, ready bake
4 -6 cups shredded mozzarella. (or buy the fresh log and slice it in thin slices)

Meat mixture: saute 1 onion and 2 minced garlic cloves in 1 TBSP olive oil for 5 minutes. Add 1 lb ground beef (or 1/2 pound beef, 1/2 pound Italian sausage) and brown.

To meat mixture, add
1 can tomato paste (small can)
1 can tomato sauce (small can)
1 can diced tomatos
1/2 tsp each basil, oregano, parsley
1/2 tsp salt
pepper to taste
2 beef boullion cubes

White sauce, mix:
1 carton ricotta cheese
1 small carton cottage cheese
1 egg, well beaten
1 TBSP parsley
1/2 cup shredded parmesan

Layer:
red sauce
diced ham
white sauce
mozzarella cheese
noodles

try to have 3 layers, topping the last layer with red sauce and mozzarella.

Cover with foil and bake at 350 for 25 minutes. Uncover and bake for 10 minutes more.

3. Dagwood Sandwiches
I don't know the full deal on these, because on paper they look like something I would hate. But I love them. The recipe is from Bryan's grandma, and Bryan calls them dagwoods. Don't know why.

1 cup diced ham (I buy good deli ham, 1/2 pound, thinly sliced)
1 cup cubed swiss
1/2 cup sour cream
2 hard boiled eggs, chopped
1 TBSP good dijon mustard
1/2 tsp salt
1 small can sliced olives

8 good quality sandwich rolls (about six inches each)

Combine first 7 ingredients in a bowl, mixing gently until just combined. Divide mixture among the six rolls, and wrap each sandwich in foil. Bake in a 350 oven for 20 - 25 minutes.

Cheesecake

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.

Filling:
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

Topping:
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.

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!

Combine:
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

Granola

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).

Lemon Sour Cream Pie

This is my favorite lemon pie ever. It is amazing. I've not made a better homemade one yet.

Bake pie crust:
1. Combine 1 1/4 cups graham cracker crumbes, 1/4 cup sugar and 5 TBSP melted butter, press into 9 inch pie pan, bake at 350 for 6 minutes.

For Pie:
1 cup white sugar
3 TBSP cornstarch
1 cup milk
1/4 cup lemon juice
3 egg yolks beaten
1/4 cup butter
1 TBSP lemon zest
1 cup sour cream

Directions:
In a medium saucepan, combine sugar and cornstarch. Stir in milk, lemon juice, egg yolks. Cook over medium heat until thick, whisking constantly. Remove from heat and stir in butter or margarine and lemon peel. Cool Slightly. Fold in sour cream. Spread filling in baked crust. Refridgerate for 2 hours until set. Store in the refridgerater.

Chicken Cordon Bleu

My mom's recipe. It's amazing.
Get:
4 chicken breasts (flattened with meat mallet)
4 slices ham
4 slices swiss cheese

Combine bread crumb mixture:
Good Seasons Garlic Cheese powder (in dressing isle, VERY hard to find. If you find it, buy all that the store has)
1 1/2 cups bread crumbs
1/2 cup finely shredded parmesan
1/2 TBSP parsley

2 eggs beaten with 1 TBSP water
1 cup flour

Sauce:
1 cup cream
1/4 cup white wine
1 TBSP curry

1. roll up swiss cheese inside ham; roll that up inside chicken breast, secure with toothpick
2. roll chicken roll in flour, then eggs, then bread crumb mixture
3. brown chicken in skillet in butter, on all sides
4. bake at 350 for 30 to 35 minutes.
5. on stove combine sauce ingredients, bring to boil, boil for one minute.
6. serve sauce over chicken and rice.

Homemade Applesauce

My mom made this for us in the fall when I was growing up. I LOVE it. It doesn't even compare to store bought. She also couldn't give me a concrete recipe - just a general process. So here goes.

1. Peel a whole bunch of apples and slice them very thinly.
2. Put a very tiny amount of water in a large stock pot. By tiny, i mean 1/4 to 1/2 cup.
3. Put apples in pan.
4. Cover and bring to a boil, then reduce heat so water is simmering. Keep them covered.
5. Check on apples every 5 minutes to make sure there is still water in the bottom. If there is not any, add more, 1 TBSP at a time.
6. Stir apples every 10 minutes.
7. Cook apples for anywhere from 25 - 40 minutes. They are done when you pierce them with a fork and they are very tender.
8. In batches, process apples in a blender.
9. When it is all done, season with sugar and cinnamon to taste. Go easy on the sugar, it doesn't need much.

Hot Hammies

I don't think these were originally called hot hammies, but that is what we call them now. They are super easy. You are going to hate me because I don't really know exact quantities, but it won't matter. Everyone I've ever made these for raves about them.

Rhoades rolls, thawed out. (seems like it takes this about 3 or so hours, but directions are on package)
Thinly sliced deli ham(10-15 slices)
Sliced swiss cheese(10 slices)

Flatten out each roll into as big of a circle as you can. Place 1/2 slice ham, and 1/4 to 1/2 slice of swiss cheese in the center. Wrap dough around meat and cheese and seal.

Then melt 1/2 cup of butter, and in a separate bowl combine 1/2 cup Parmesan cheese, 1/2 TBSP dried parsley and 1/2 tsp garlic powder.

Roll each roll in butter, then in Parmesan mixture, then place on greased pan. Cover rolls in plastic wrap and let rise until doubled - about 1 hour. Bake according to directions on Rhoades package which is I think 350 for 20 minutes. But watch them to make sure they don't burn.

*If you thaw the rolls in the Rhoades bag, they become kind of one big dough ball. That is totally fine -- you just rip off what you need.

French Dip

I got this recipe from a neighbor. It's very easy and VERY delicious. I don't think I've had a better french dip.

In a crockpot, combine on low for 10-12 hours:
3 pound roast (I just buy whatever is cheapest - it cooks so long it will fall apart)
2 packets au jus
1 packet dry onion soup
7-8 cups water

Shred beef, serve on a 6-inch roll of some type, and use the juices the beef cooked in as the dipping sauce. (You might want to strain the juice so all the beef bits aren't floating in your dipping bowl.)

Focaccia Bread

Combine:
1 1/2 cups warm water (110 degrees)
2 T yeast

Add:
1/4 cup olive oil
3 1/2 - 4 cups flour
1 tsp salt
1 T sugar

Knead well. Ball should be soft, not stiff. Let rise 45 min. Spray cookie sheet with Pam or non-stick spray. Place dough in middle of pan and press out flat. Brush with olive oil. Sprinkle with garlic powder, salt, parsley, and Good Seasons: Parmesan Italian dressing dry mix. Let dough rise 10-15 minutes. Use 2 fingers and poke holes all over. Let rise another 10-15 minutes. Bake at 375 for about 15 minutes.

Place 3/4 cup shredded cheddar, and 3/4 cup shredded parmasean on top of bread. Bake for 5 - 7 minutes more. Cut into squares and serve with a bowl of olive oil with balsalmic vinegar poured in.

**Note: I think this bread is amazing when it is hot. It is not so much amazing when it's cold and has been sitting around awhile. Try to plan your meal so you can eat it when it's fresh.

Oatmeal Chocolate Chip Bars

I got this recipe through my mother in law. It's kind of a family staple at get-togethers now.

MIX:
1 cup sugar
1 cup brown sugar
1 cup butter
2 eggs
1 tsp vanilla
ADD:
3 cups instant oats
2 cups flour
1/2 tsp salt
1 tsp baking soda
1 tsp baking powder
1 cup chocolate chips

Press into ungreased jelly roll pan, bakeat 350 for 15-17 minutes. When cooled, combine 1 cup powdered sugar and 1 1/2 TB water, and drizzle over cooled cookies.

**DO NOT overbake these. Watch them carefully as cooking times vary. For some reason they are not good if they are too brown.

Whole Wheat Waffles

My mom made these for us when I was growing up, and now I'm making them for my kids. They are absolutely delicious when served with 100% pure maple syrup. They are really light and fluffy, so kids don't notice they are "wheat". They also can be made with white flour and are really delicious.

3 eggs, separated
1 cup milk
1/2 cup oil
1 cup flour (wheat or white)
1/2 tsp salt
2 tsp baking powder

Beat whites until light and fluffy and soft peaks form
Combine wet ingredients. Combine dry ingredients, then combine with wet. VERY GENTLY fold in whites. Cook on hot waffle iron.

{Picture from http://recipes.lovetoknow.com/wiki/Category:Waffle_Recipes}

Monkey Bread

I hear that this is real Utah favorite, although I had never even heard of it until a month ago. It's really simple!

3/4 stick butter, melted
1/2 pkg butterscotch pie filling (not instant)
pinch of cinnamon
1/2 cup brown sugar
18-20 frozen rhoades rolls


Butter bundt pan. Mix pie filling, cinnamon, and brown sugar in a bowl. Dip each roll first in butter, then in dry ingredients, then place in bundt pan. Pour any extra dry ingredients and melted butter on top of rolls. Spray saran wrap with "Pam" (ha ha) and place on top of bundt pan. Let rise over night. In the morning, bake at 350 for 30-35 minutes. Invert pan on large platter.