Carrot Cake

We had carrot cake as our wedding cake and for some reason I haven't found a recipe that taste quite as good but this comes close....Bruce always wants this for his birthday cake- this year he got his wish.

2 cups sugar
3 eggs
1 c. vegetable oil
1 c. white flour
1 c. wheat flour
1/2 t. salt
2 t. baking soda (half this in high altitude)
3 t. cinnamon
3 c. grated carrots

Cream together sugar, eggs and oil. in a separate bowl, sift together the flour, salt, baking soda, and cinnamon. combine two mixtures. stir in carrots. pour into greased 9x13 pan. bake at 350° for about 30 minutes. let cool, frost with cream cheese frosting.

Cream Cheese Frosting

1 (8 oz.) package cream cheese, softened
1/2 c. butter, about halfway melted
1 t. vanilla
2 c. (16 oz.) powdered sugar

cream the softened cream cheese. blend with butter. add powdered sugar and vanilla. beat well. spread over room temp. cake

another recipe to compare-much more moist!

2 cups sugar
4 eggs
1 1/4c. vegetable oil
2 c. white flour (can use 1/2 wheat)
1/2 t. salt
2 t. baking soda (half this in high altitude)
3 t. cinnamon
3 c. grated carrots
1/2 c chopped pecans

Coconut Sandwich Cookies

I love coconut and these were awesome, thanks to Rachel L's recipe blog, her recipes are the best.

2 c. flour

1/2 tsp. baking powder

1/2 tsp salt

2 1/4 c. sweetened shredded coconut

3/4 c. butter (1 1/2 sticks), room temperature

1/2 c. sugar

1/2 c. brown sugar

1 egg

1 tsp. vanilla

Creamy Vanilla Filling

Preheat oven to 350 degrees, with racks set in upper and lower thirds. In a medium bowl, whisk together flour, bakind powder, and salt; set aside. Place 1/2 cup coconut into small bowl; set aside. Place remaining coconut in a food processor; pulse until coarsely ground. Set aside.

Using an electric mixer, beat butter with sugars until light and fluffy. Beat in egg and vanilla. With mixer on low, gradually add flour mixture and ground coconut; mix just until combined.

Drop dough by level tablespoon onto two baking sheets, 1-2 inches apart. Bake until lightly golden around the edges, 10-12 minutes, rotating sheets halfway through. Transfer cookies to a wire rack to cool completely.

Dividing evenly, spread filling on flat side of half the cookies; sandwich with remaining cookies. Roll edges in reserved coconut and chill until ready to serve.

Berta's Ranger Cookies

I grew up making these cookies with my mom in many variations. I make double batches and freeze them in ziploc bags for lunches. Recently I came across a recipe for Laura Bush's cowboy cookies-it is basically the same one except she uses cinnamon which I have added before.

1 cup butter or marg
1 cup sugar
1 cup brown sugar
cream together & add:
2 eggs
1 t vanilla
Add:
2 cup flour (can do 1/2 WW)
1 teas baking powder
1/2 teas baking soda
1/2 teas salt
2 cups oatmeal ( I grind it up in blender first if I am making plain chocolate chip-Matt's Fav)
Add all or none-any variation:
1 cup chocolate chips
1 cup chopped nuts ( sometimes, I will grind these up too so kids will eat them)
1 cup raisins
1 cup coconut
My Mom always added 1 cups of corn flakes or wheaties

Scoop into balls on cookie sheet
Bake at 350 for 12 minutes( depends on size )

Here's Laura Bush's Cowboy Cookies recipe for your delight.

• 3 cups flour
• 3 cups old-fashioned rolled oats
• 1 tablespoon baking powder
• 1 tablespoon baking soda
• 1 tablespoon ground cinnamon
• 1 teaspoon salt
• 1 1/2 cups butter (at room temperature)
• 1 1/2 cups sugar
• 1 1/2 cups brown sugar
• 3 large eggs
• 1 tablespoon vanilla extract
• 3 cups semisweet chocolate chips
• 2 cups sweetened flake coconut
• 2 cups chopped pecans (8 ounces)

Mix dry ingredients together in bowl, then set aside. Mix butter and sugars together, add eggs and vanilla until creamy. Add the flour mixture, then the chocolate chips, coconut, and pecans. Drop onto cookie sheet using medium scoop. Bake at 350 degrees for 12 minutes approximately. They are so chewie and delicious. After they cool, a drizzled with red and green candy melts to jazz them up. Makes about 7 dozen cookies.

Little Debbie's Oatmeal Creams

These are a dietitian's nightmare but here is a homemade version...very tasty

1 1/2 c. shortening
2 2/3 c. packed brown sugar
4 eggs
2 tsp. vanilla extract
2 1/4 c. flour
2 tsp. cinnamon
1 1/2 tsp. baking soda
1 tsp. salt
1/2 tsp. nutmeg
4 c. old-fashioned oats

Filling:
3/4 c. shortening
3 c. powdered sugar
1 jar (7 oz.) marshmallow creme
1-3 Tblspn. milk

1. In a mixing bowl, cream shortening and brown sugar. Add eggs, one at a time, beating well after each addition. Beat in the vanilla. Combine the flour, cinnamon, baking soda, salt and nutmeg; add to creamed mixture. Stir in oats.

2. Drop by rounded teaspoons 2 inches apart onto lightly greased baking sheets. (make sure you really keep them small because they really spread out) Bake at 350 degrees for 10-12 minutes or until golden brown. Remove to wire racks to cool.

3. For filling, in a mixing bowl, cream the first three ingredients. Add enough milk to achieve spreading consistency. Spread filling on the bottom half of the cookies; top with remaining cookies.

Chicken & Artichokes

Tried this once and it is so good but only the girls liked it...taste like the dip

1 can cream of celery

½ c. mayonnaise

¼ c. milk

½ c. whipping cream OR evaporated milk

¼ tsp. Nutmeg

1 tsp. Worchestershire sauce

2 Tblspn sherry (I never have this, so I just use the brine juice from the artichokes)

1 c. parmesan cheese, grated

2 cans artichoke hearts, drained & cut into bite size pieces

3-4 chicken breasts, cooked and diced

Mix all together.

Pour into a 9 x 13 pan and sprinkle with bread crumbs.

Bake at 350 degrees until bubbles (about ½ hr.).

Serve over rice.

Chicken Bundles

This recipe is very fast and easy and my kids love it!...Rachelle Wilkinson
Marcus favorite his senior year when He came home for lunch

4 oz cream cheese, softened

1 T butter

1/2 tsp dried minced onion (optional)

1 can chicken

pepper to taste

1 can cresent rolls

seasoned dry bread crumbs

Combine cream cheese, butter, onion, chicken and pepper. Unroll cresent roll dough. Place 1/8th of the chicken cream cheese mixture in the center of each triangle. Fold up ends of triangle and seal. Roll bundle in bread crumbs and place on baking sheet. Bake at 375 degrees for about 15 minutes. (Check after 13 minutes, may require up to 17 minutes)

When I make this, I usually "healthify" the recipe by using fat free cream cheese, omitting the butter, and using reduced-fat cresent rolls.

These also taste yummy topped with a gravy (mix 1 can cream of chicken soup with 1/2 can of water and heat in microwave)

Baked Lime Chicken

From Cedar Park ward recipes ( Rachel Leavitt)
About 8-10 chicken tenders
2 fresh limes
1 c. flour
1/2 tsp. salt
1/4 tsp. pepper
1 cube butter, melted
4 Tblspn. brown sugar
2 c. chicken broth

Grate lime peels and mix with brown sugar--set aside.
Squeeze lime juice from limes into large bowl and marinate chicken while preparing rest of ingredients.
Mix flour, salt and pepper together in pie plate.
Coat each marinated chicken tender with flour mixture and shake off excess.
Dip each floured chicken tender in melted butter.
Place chicken in 9 X 13 pan.
Sprinkle each chicken piece with lime zest/brown sugar mixture.
Bake COVERED at 350 degrees for 30 minutes.
Then pour chicken broth over the top and bake UNCOVERED for 20 minutes more.
Serve over couscous.

This is Halli's favorite meal.  It's healthy, quick, easy, and delish! I stole it off her wesite- can't wait to try it!

Garlicky Chicken Breasts

1 envelope Good Seasons Italian salad dressing mix (the powder)

1/2 cup grated parmesan cheese (the fancier the better)

4 boneless, skinless chicken breasts

Mix salad dressing mix and cheese in a pie pan.  Roll the chicken in the mix until well coated on both sides.  Place in baking pan and cook at 400 degrees for 25-30 minutes. 

Lamb Gyros

Taste like the ones you get at Apollo Burgers in SLC..
Total preparation and cooking time: 30 minutes

• Cucumber Yogurt Sauce (see recipe below)
• 1 pound lean ground lamb
• 2 cloves garlic
• 1 1/2 tsp dried oregano
• 1 tsp onion powder
• 1 tsp salt
• 3/4 tsp pepper
• 1 large tomato, sliced
• 1 small onion, thinly sliced
• Whole wheat pita pockets, warmed

In a large bowl, combine lamb, garlic, oregano leaves, onion powder salt and pepper; mix lightly but thoroughly. Shape lamb into 1/2 inch patties. Place patties on rack in broiler pan so surface of meat is 3 to 4 inches from heat. Broil 8 to 10 minutes or until no longer pink, turning once. Slice each patty into thin slices. Place equal amounts of lamb, tomato and onion in each pita half; serve with Cucumber Yogurt Sauce.

Cucumber Yogurt Sauce

• 8 oz carton plain low-fat yogurt
• 1/3 cup seeded chopped cucumber
• 2 Tbsp finely chopped onion
• 1 clove garlic crushed
• 1 tsp sugar

In medium bowl, combine all ingredients; mix well.

Grilled Pork Tenderlion

We saw this on Good eats and tried it...it is easy and yummy!!

Marinade

4 limes squeezed to make a ½ c

Zest of one lime

¼ c honey

1 ½ t kosher salt

½ t garlic powder

Place in jar and shake

IN A ZIPLOC BAG:

Place 1 pork tenderlion (cut off fat- may be in two pieces)

1/2 of marinade

1 chipotle pepper( canned in mole sauce)opt, diced

Marinde for up to 24 hours

Grill 2 minutes on each side (6-8 sides)

When cooked place pork in foil and add rest of brine let rest, then slice into medalions

Chicken Enchiladas

This was one of the first recipes I made for Bruce... from Suzi Marsh

1 pint sour cream
2 cans cream of chicken soup
1 40z can diced green chilis
1 bunch green onions. chopped
cooked chicken pieces, I use 2-3 cooked chicken breast or 1 can of chicken
Combine & Add:
1 cup grated yellow cheese

Fill 12 corn tortillas which have been fried lightly in oil.
Put some sauce on bottom of pan and place rolled tortillas in pan and coer with sauce
Bake 350 for 20 minutes till hot & bubbly

Chicken Enchiladas--Cheri Taylor
--We got really tired of chicken enchiladas till I tried this recipe, this is now are favorite--easy, light and so good

1-2 Tblspn. butter
1/2 c. chopped onion
1 clove minced garlic
1/2 tsp. ground coriander, if you have it
1/8 tsp. pepper
2 c. cooked chicken, chopped/shredded
8 oz. cream cheese
1 can chopped green chiles (slightly drained)
12-14 corn tortillas, warm in microwave or lightly grill
1-2 cans (10 oz) green chile enchilada sauce
shredded cheese (cheddar or monterey jack)

Saute onion and garlic in butter until tender. Add coriander and pepper. Add cream cheese and green chilis. Cook over medium heat and stir until blended and cream cheese is melted. Add chicken and stir thoroughly. Spoon chicken filling onto tortillas; roll up and place seam side down in a 9 X 13 pan, spray with pam. Pour enchilada sauce over the top & sprinkle with cheese. Bake at 400 degrees for 15-20 minutes or until hot and cheese is melted.

NOTES:

Cook chicken by: bring water to boil and put raw chicken breasts in water. Boil for 6 minutes. Turn off stove heat, cover pot and set timer for 12 minutes. Then drain and let chicken cool before handling. I buy the roasted chicken and just shred the meat.


This recipe freezes well--just cover with plastic wrap first, then foil.

GooeyButter Bars

Megan tried this recipe when we first moved to colorado and we love them so we call the our Colorado cookies

1 yellow cake mix
1/2 c butter
1 egg

Mix together and spread in a 9X13 pan.

Beat together:
80z cream cheese, use low fat if want
2 eggs
2 cups powdered sugar

Spread over crust
Bake at 350 for 45 minutes
Sprinkle with powdered sugar

Poppy Seed Bread/ Cake

My Sister Kathy, a great cook and she use to make this for her boys

2 eggs
1 1/2c sugar
3/4 c oil
1t vanilla
1/2 c poppy seeds
2 cup flour
1 t salt
1 cup evaporated milk

Beat eggs, sugar & oil. Add & poppy seeds.
Shift dry ingred. & add to egg mixture alternating with milk.

spoon into 1 large greased pan. Bake at 375 for 50 min or 40min if 2 small pans

Glaze when remove from oven with:
1/4 c orange juice
1/2 c sugar
1/2 t almond extract
1/2 t butter flavoring
1/2 t vanilla

Let set for 10 minutes before removing from pan




Poppy Seed Cake

1 regular yellow cake mix
1 small pkg instant vanilla pudding
4 eggs
1 cup sour cream
1/3 c butter
1 teas rum flavoring
1/4 c poopy seeds

Combine all ingredients in a large mixing bowl then beat at medium speed for 5 minutes. Pour batter into well greased, lightly floured bundt cake pan. Bake at 350 for 45 minutes.
Remove from oven and cool 15 minutes then turn over onto a cake rack or plate with a lip.
Glaze with mixture of orange juice and powdered sugar.

No Bake Cookies

This recipe was from Young Women's in Cedar Park. It is one of Megan's favorite.

2 cups sugar
1/2 c milk
1/2 c peanut butter
1/2c butter

Mix and boil the above for 1 minute. Mix in:
1/3 c cocoa
3 cups oatmeal
1 teas vanilla
opt: 1/2 c coconut

Lamb Rice Pudding

Not sure about how it got it's name but this recipe was one we used at Pioneer Valley hospital. When I was pregnant with Katie this was the only thing I ate. Still my favorite. It makes alot so I make it when I have milk I need to use up or use powdered milk.

1 cup long grain rice
1 cup sugar
8 cup of milk
Cook covered at a simmer till rice is tender about 50 minutes
Combine in a bowl and beat well:
4 eggs
2 cups milk
1/4 c sugar
2 t vanilla
Add mixture to pan with cooked rice mixture. Cook until starts to boil, stir occasionally, over med- high heat. Remove from heat and chill 4 hours
serve with ground cinammon sprinkles

Chocolate Mousse Pie/ Flan

These recipes are from the Smock Family in Venezuela
The pie took the prize at a church cook-off...
Some of Bruce's favorite, probably because these were all I knew how to make when we got married...yes, red velvet cake would also be on the list but I failed miserably trying to make it.

Crumbs:
1/4 c melted butter
1 1/2 c biscuit crumbs, molido I use unsalted club crackers, ground up
1/2 c nuts, ground with crumbs

Filling:
1 bar semisweet chocolate( 80z Hershey special) plus 1/2 square baking choc
3 egg yolks
1/2 t rum extract- a must!
3 egg whites
1 1/2c heavy cream

Mix crumbs, butter and nuts and mold into a pie pan, chill
Melt chocolate together then Beat in yolks one at a time should be smooth and shiny.
Add rum extract
Beat cream , wash beaters and Whip egg whites.
Fold into cream then fold in the chocolate mixture

Pour into mold and chill


Quesillo ( Flan)

Boil 1/4 c water and 1/2 c sugar till turns a deep carmel color
pour immediately into an 8 in round cookie tin or metal pan and quickly coat the bottom and sides. Allow to harden

Beat 6 eggs and add
1 can sweetened condensed milk
1 cup milk
1 teas vanilla

Pour into tin
Bake at 350 in water bath for 1 hour

Let cool and when pulls away from sides dump upside down on a plate with a lip
Chill before serving

Peach Cobbler

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This is a Horton favorite, very easy, I make it all in the blender

The cake is great by itself to use as strawberry short cake.

I always double the cake portion and cook in a 8X13 pan because the kids love it with milk on it...

Place in the bottom of 8X8 pan

2 cups of fresh or frozen sliced peaches

1/8t cinammon and 1/3 c sugar, pour over fruit and mix, then let sit in pan

(if I use canned, I just add with the juice and sprinkle with cinammon)

Mix in a blender:

1/2 c milk

1/4c shortening, I use butter

2/3 c sugar

1 egg

1/2 t vanilla

blend on high till well blended then add the dry ingredients and stir till blended

Dry ingredients:

1 cup flour

1 teas baking powder

1/2 t salt

Pour over fruit and Bake at 350 for 35 minutes... takes at least 45 minutes if doubled...

I adapted this recipe for my dutch oven. so this original recipe was meant for an 8x8 pan. so, if you use a dutch oven, just substitute that for the 8x8 pan.use parchment on bottom of dutch oven or grease well.

Beef Chuck Roast

I got this recipes from Cheri Taylor and it’s the best roast ever!

3-5 pound chuck roast
3 cans cream of mushroom soup
1 package onion soup mix
Place roast in crock pot, mix soup together. Pour soup mixture over roast.
Cook on high for 5 hours.
The soup makes a delicious gravy and the roast falls apart.

Crock Pot Beef- makes lots of gravy so use more meat

3-5 lb. beef roast
Garlic salt the roast and place in crockpot (no need to brown first)
1 can cream of mushroom soup
1 pkg dry onion soup mix
1 can beef gravy (omit and add 1 1/2 c. water and dry gravy mix )
1/2 c. brown sugar
3 T. vinegar
2 T. soy sauce
1 T. Worcestershire sauce

Mix all together and pour over roast. Cook for about 12 hrs. on low, or 6-7 hours on high. Remove roast. Strain gravy and thicken with a mixture of cornstarch and cold water until preferred consistency.

Crockpot Beef Stroganoff

1-2 lbs. cubed beef stew meat
1-2 (10.75 oz.) cans cream of mushroom soup (I use 1 can per 1lb. of meat—but all other ingredients stay the same regardless)
1/2 – 1 packet onion soup mix (depending on how flavorful you like it)
1/2 cup chopped onions
1/2 c. water
1 Tblspn. Worcestershire sauce
4 ounces cream cheese
4-6 ounces fresh mushrooms (optional)
dollop of sour cream
salt, pepper and garlic (desired amount)


In a crockpot, combine the meat, soups, onion, water and Worcestershire sauce.

Optional: sprinkle the meat with some salt and pepper and add about 1/2 tsp. of crushed garlic (I don’t do it because the Onion soup mix has plenty of flavor)

Cook on low setting for 8 hours or on high setting for about 5 hours.

About a half hour before serving:
Saute the mushrooms in a little oil and add them.
Stir in the cream cheese and a dollop of sour cream.

Serve over rice or egg noodles. (We prefer the egg noodles)

Butterscotch Bundt Rolls

Thanks to Suzi Marsh, I made this all the time when we were first mariied

18 frozen dinner rolls (Rhodes work well)
1 (3 oz.) package butterscotch pudding (not instant)
1/2 c brown sugar
1/2 c chopped pecans
1/2 c melted butter

Arrange frozen rolls in greased Bundt pan. Sprinkle pudding, brown sugar, and pecans over rolls. Drizzle butter over all. Cover Bundtpan with a dishtowel, plastic wrap, or waxed paper and let rise at room temperature overnight, or about 10 hours. Bake at 350 for 20-25minutes. Cool 5 to 10 minutes before inverting to a serving plate. Serve warm.

Tres Leches Cake

from Cari Bolander- this is really amazing and rich, I altered the topping a litte, l Cup cream and small evaporated milk- no syrup! 

6 eggs separated
1 ½ c. granulated sugar
2 c. flour
2 tsp. baking powder
½ tsp. baking soda
½ tsp. salt
1 ½ c. water
1 tsp. almond extract
TOPPING:
1 can (14 oz) sweetened condensed milk
2 c. heavy whipping cream
½ c. light corn syrup
7 TBSP evaporated milk
2 tsp. vanilla extract
ICING:
½ c. heavy whipping cream
½ c. granulated sugar (I prefer powdered sugar)
1 tsp. vanilla extract
1 c. (8 oz) sour cream
2 TBSP powdered sugar
1 tsp. almond extract

In large bowl, beat egg whites until soft peaks form. Gradually beat in sugar until stiff peaks form. Add yolks, one at a time, beating until combined. Combine flour, baking powder, baking soda and salt; add to egg mixture alternately with water. Stir in extract. Pour into greased 9X13 baking dish. Bake 350 for 35-45 minutes or until toothpick inserted near center comes out clean. Cool on wire rack. Poke holes in cake with a fork. Chill overnight.
In a large saucepan, combine the condensed milk, cream, corn syrup and evaporated milk. Bring to boil over medium heat, stirring constantly; cook and stir for 2 minute or until thickened.
Remove from heat; stir in vanilla. Slowly pour over chilled cake, letting milk absorb into cake. Cover and refrigerate.
In small bowl, beat cream until soft peaks from. Gradually beat in sugar until stiff peaks form. Stir in vanilla. In a large bowl, combine sour cream, confectioner’s sugar and extract. Fold in whipped cream. Spread frosting over sides and top of cake. Refrigerate until serving.

Tres Leches Cake

While I love the above version, Bruce doesn't like almond in anything,,,goes back to when his grandmother put almond in the tapioca pudding instead of vanilla.  This version is simplier and really same taste.... I have made it using a White cake mix instead of scratch- added an extra eggs to make it heavier.......

• 1 cup All-purpose Flour
• 1-½ teaspoon Baking Powder
• ¼ teaspoons Salt
• 5 whole Eggs
• 1 cup Sugar, Divided
• 1 teaspoon Vanilla
• ⅓ cups Milk
• Cream mixture
• 1 can Evaporated Milk I use a small or 1/2 can
• 1 can Sweetened, Condensed Milk
• ¼  cups Heavy Cream- add 1  tsp vanilla
• _____
• FOR THE ICING:
• 1 pint   ( what is left over ) Heavy Cream, For Whipping
• 3 Tablespoons Sugar- add 1 teas vanilla

Preparation Instructions

Preheat oven to 350 degrees. Spray a 9 x 13 inch pan liberally until coated.
Combine flour, baking powder, and salt in a large bowl. Separate eggs.
Beat egg yolks with 3/4 cup sugar on high speed until yolks are pale yellow. Stir in milk and vanilla. Pour egg yolk mixture over the flour mixture and stir very gently until combined.
Beat egg whites on high speed until soft peaks form. With the mixer on, pour in remaining 1/4 cup sugar and beat until egg whites are stiff but not dry.
Fold egg white mixture into the batter very gently until just combined. Pour into prepared pan and spread to even out the surface.
Bake for 35 to 45 minutes or until a toothpick comes out clean. Turn cake out onto a rimmed platter and allow to cool.
Combine condensed milk, evaporated milk, and heavy cream in a small pitcher. When cake is cool, (or not) pierce the surface with a fork several times. Slowly drizzle the milk mixture onto the cake—try to get as much around the edges of the cake as you can.
Allow the cake to absorb the milk mixture for at least 30 minutes in the refrigerator. To ice the cake, whip 1 pint heavy cream with 3 tablespoons of sugar until thick and spreadable.
Spread over the surface of the cake. Decorate cake with whole or chopped maraschino cherries. Cut into squares and serve.

Banana Bread

Banana Sour Cream Bread

This is from a single serving blog
Yields 2 loaves (plus 12 muffins?) It's a BIG batch

INGREDIENTS
1/4 cup white sugar
1 teaspoon ground cinnamon
3/4 cup butter
3 cups white sugar
3 eggs
6 very ripe bananas, mashed
1 (16 ounce) container sour cream
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
1/2 teaspoon salt
3 teaspoons baking soda
4 1/2 cups all-purpose flour
1 cup chopped walnuts (optional)

DIRECTIONS
Preheat oven to 300 degrees F (150 degrees C). Grease four 7x3 inch loaf pans. In a small bowl, stir together 1/4 cup white sugar and 1 teaspoon cinnamon. Dust pans lightly with cinnamon and sugar mixture.
In a large bowl, cream butter and 3 cups sugar. Mix in eggs, mashed bananas, sour cream, vanilla and cinnamon. Mix in salt, baking soda and flour. Stir in nuts. Divide into prepared pans.
Bake for 1 hour


Sour Cream Banana Bread

Smaller healthier version


1 cup sugar
1/2 cup oil
2 eggs
1 cup mashed ripe bananas (about 3 ripe bananas)
1/2 cup sour cream, FF
1 teaspoon vanilla
1 1/2 cup flour
1 tsp. baking soda
1/2 teaspoon salt

Heat oven to 350 degrees. Grease and flour bottom only of a loaf pan (or use 3 small loaf pans). In a large bowl, beat together sugar and oil. Add eggs, bananas, sour cream and vanilla; blend well. Lightly spoon flour into measuring cup; level off. Add flour, baking soda and salt; stir just until dry ingredients are moistened. Pour into prepared pan. Bake at 350 degrees for 50-60 minutes (about 40 minutes for smaller loaf pan) or until toothpick inserted in center comes clean. Cool 5 minutes; remove from pan. Cool completely. Wrap tightly and store in refrigerator. Makes 1 loaf.

If this is too hard-

3 ingredient banana bread
Yellow or white cake mix
4 large very ripe bananas
2 eggs
Mix together and pour into greased bread pan
Bake 350 fo 40-45 minutes

Blueberry Muffins

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Berry Muffins

I tired this recipe which was on a friend's blog in Cedar Park. They are yummy and healthy!

1/2 the recipe for 10-12 muffins...

2 cups flour (I use 1/2 WW)
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
4 large eggs
16 ounces sour cream (FF or yogurt)
10 tablespoons (1 1/4 sticks) unsalted butter
2 cups light brown sugar, packed
2 cups old-fashioned rolled oats
2 cups blueberries (if frozen, do not thaw)
2 tablespoons sugar

Heat oven to 375.

Line two 12-cup muffin tins with muffin-cup liners. This recipe won't work without them. In a small bowl, combine flour, baking powder, baking soda, and salt. Set aside.

In a large bowl, beat eggs with sour cream until thoroughly combined. In a medium saucepan over medium heat, melt together butter and brown sugar, about 3 minutes. Cool slightly, about 5 minutes, stirring frequently, then beat this mixture into egg mixture. Stir in oats.

Fold in flour mixture and then — very gently — fold in berries. Fill muffin cups about three-quarters full. Sprinkle a pinch of sugar onto the top of each muffin.

Bake for 25 to 28 minutes, or until edges are medium brown and tops are firm.

Cool for 5 minutes, then remove muffins (in their papers) and finish cooling on rack.

Chicken Crock Pot Recipes

Salsa Chicken

I always have left over homemade salsa(Larry's of course) that I like to use in this

4 chicken breast
24 oz salsa
8oz cream cheese
Cook on high for 3 hours
serve in
1 pkg tortillas

Italian Crock Pot Chicken-

4-6 boneless, skinless chicken breasts (can be frozen!)

1 can cream of chicken soup

1 8oz. pkg. cream cheese, softened

1 packet Good Seasons Italian dressing mix (found on salad dressing aisle)

Combine soup, cream cheese, & powdered dressing mix until smooth.

Pour over chicken.

Cook in crockpot on HIGH for 2-3 hours, or LOW for 5-6 hours.

Serve over rice or see below for fettuccini....

CHICKEN ALFREDO

good for Sundays while you’re at church! It makes LOTS, so you may want to half the recipe or have company over! I use FF soup and cheese and love to cook vegetables and add to before serving too.

4-6 boneless, skinless chicken breasts

1 pkg. Good Seasons Italian Dressing Mix

2 sticks Philly Cream cheese

2 cubes margarine

2 cans cream of chicken soup

½ cup water

Fettuccine noodles

In a crockpot place 4 frozen chicken breasts, butter, and sprinkle Italian dressing mix over chicken. Cook for 3 ½ hours on low. When it’s cooked, take out and cut into bite-sized pieces. In butter mixture in crock pot, place cream cheese (cut up) and soup. Then add ½-1 cup water. Stir well.

Add chicken back into crock pot. Cook on high for 1 hour, stirring occasionally. Serve over noodles.

**with thawed chicken, cut time in half for cooking chicken

Cheesecake for a Crowd

This was a recipe we served at christmas time with Danish Desert... from the Lion House Christmas Recipe Book

serves 24

1 package white cake mix
2 8-ounce packages cream cheese softened at room temperature
2 cups powdered sugar
1 pint whipped cream whipped
2 16-ounce cans cherry pie filling


Preheat oven to 350 degrees F. Grease and flour two 9x13-inch baking pans. I use a large cookie sheet.

Prepare cake according to package directions, and pour half of cake batter in each pan. Bake for 20 minutes or until cake tests done. Remove from oven and cool.

Whip cream cheese and powdered sugar together till fluffy. Add whipped cream. Spread mixture onto both cakes. Spread pie filling on top of cream cheese layer (raspberry or strawberry pie filling can be substituted for cherry). Refrigerate till ready to serve.

Variation: Instead of pie filling, substitute Danish Dessert prepared according to package directions, and stir in drained fruit of your choice.

Leftovers are my favorite meal

I really admire those who love to cook but if I look at a recipe and it has more then 5 ingredients, I lose interest. I hate going to the grocery store, so I go once a week so if I don’t have an ingredient, I leave it out or don’t make it. I try to always cook from scratch but found there are lots of shortcuts that make a big difference.

-I love cake mixes for quick and easy deserts.

-I love roasted chickens, if not on sale I make my own. I cut off the meat and boil the bones with vegetables for a fresh broth to use in cooking, like chicken soup.

-I do take the time to make my own breads, it is worth it, especially from a nutritional point of view. Although, Rhodes is our favorite Sunday roll, my kids prefer them to homemade so I decided it wasn’t worth the time it took on Sunday mornings to make rolls unless it is a special occasion.

-I love to use refrigerator biscuits to save time, although someday, I want to be an awesome biscuit maker.

-I always make extra, especially meat, to use for another meal. If we grill pork chops, I do extra and cut up for sweet-n-sour pork with rice. Then make extra rice and use it in a broccoli-rice casserole. Even left over baked potatos make the best potato cheese soup.

oreo cookies

Oreo Cookies

First recipe I tried using a cake mix, introduced to me by Holly Tribett, neighbor in Las Vegas

Cookie:
1 box deviel's food cake mix 3/4 C. solid shortening
2 eggs

Mix together and roll in med size balls. Place on ungreased baking sheet.

Bake at 350* for 9-10 minutes. Cool

Filling:
1 (8 oz.) Pkg. cream cheese 1/4 C. butter
2 3/4 C. powdered sugar 1 Tbsp. Vanilla

Combine filling. Spread filling between 2 cookies.

For thanksgiving in 2008 we went to Rockville. Katie and her friend Molly make us these pumpkin cookies-so yummy!! I will never make them from scratch again.

Andes Mint Cookies

Make the Oreo Cookie recipe and when you remove from immediately insert an unwrapped andes mint in each cookie.

This was a recipe I used one year in Salt Lake for neighbor gifts. You buy a box of Andes( usually decorated at christmas time) and a chocolate cake mix( in a red box) and tie together with a ribbon and this recipe.

Pumpkin Cookies

Lemonade Cake

I have never tried these recipes but want to, I love lemon but my family doesn't


1 lemon cake mix
1 c. water
1 1/2 Tblspn. lime zest
4 eggs
1/2 c. oil
1 small pkg. instant lemon pudding
3 drops green food coloring (optional)

Mix all together and pour into greased and floured bundt pan. Bake at 350 degrees for 35-40 minutes. Remove from oven and pour glaze over hot cake.

Glaze:
1/3 c. sugar
1/4 c. lime juice

Let cake sit for about 10 minutes, then serve.

Lemonade Cupcakes

white cake mix
3 eggs
8 oz cream cheese, softened
8 oz sour cream
6 oz lemonade concentrate, thawed; reserve 2 T for frosting

Mix together on high for 3 minutes. Fill muffin tins
3/4 full and bake at 350 degrees for 18-22 minutes.

Frosting:
1 can cream cheese frosting
2 T reserved lemonade from above

Makes 30 cupcakes