Tiana’s Chocolate Love in a Bowl

I have no clue what the real name for this is. All I know is I got the recipe from my SIL Tiana. She used to make it for us when we lived in the same condo complex. I thought it was hard because it tasted so good. Then one day I needed something for Josh’s work party & emailed her for the recipe & found out how easy it is. We then made it for a church function & it was a hit. I hope it’s ok I post this because she really should patent this recipe….

Bottom layer: cook brownies, let cool, crumble into bottom of dish.

Layer 2: jar of butterscotch (or caramel)

Layer 3: Large container of cool whip

Layer 4: broken up Skor bars (I’ve used butterfinger & Heath, they’re all great)

Then keep it cold. Very important. Please beware that you will want to eat the whole bowl yourself. This will only lead you to consuming your allotted calories for the month in one sitting.

Swedish Meatballs

This recipe came with the cookbook that came with my Crockpot 9 1/2 years ago when we got married. It seriously is the best recipe ever. We served it at a church function & I think 1/2 the ward called me later asking for this recipe.

2 1/2 lbs frozen cooked meatballs

1 can cream of mushroom soup, undiluted

1 can golden mushroom soup

1 (14 oz) can of beef broth

1 (3/4 oz) envelope of brown gravy mix

Combine all ingredients in the crock. Stir well. Cover & cook on low for 6 hours or high for 3 hours. Serve over rice. Yummy & Easy

Chocolate Dream Cake

Another one from Erin. We aren’t huge cake fans, but we LOVE this cake.

1 chocolate cake mix

1 small can sweet & condensed milk

3 Heath/Butterfinger/ or Reese’s Bars

12 oz carmel topping

12 oz cool whip

Bake cake & let it cool. punch holes in cake with fork or knife and pour sweet & condensed milk over cake. Refrigerate overnight. Spread with Cool Whip & sprinkle with crushed candy bar. (Erin has a note that says when she used butterfinger, she used butterscotch topping & it was great!)

Fettuccine Italiana

Another one from Erin. This is one of Josh’s favorites.

8 oz uncooked fettuccine noodles

1 pkg smoked turkey sausage- thinly sliced

2 cups cut fresh asparagus

1 cup sliced fresh mushrooms

1/4 cup chopped onion

1 garlic clove- minced

1/2 tsp dried thyme

1 Tbsp olive oil

1 Tbsp cornstarch

1 cup chicken broth

1/4 cup shredded parmesan

Directions:

Cook fettuccine. In a large saucepan, saute sausage, asparagus, shrooms, onion, garlic, and thyme in oil until veggies are tender. Combine cornstarch and broth until smooth. Stir into sausage mix. Bring to a boil, cook and stir for 1-2 minutes until thickened. Drain pasta. Add to sausage mixture, toss to coat. sprinkle with parmesan.

Shrimp Tortellini

This is just what I throw together sometimes for a quick dinner. Riley LOVES shrimp so he gets so excited when I make this. Sorry not really any measurements…

Cook cheese filled tortellini pasta

In the meantime, saute fresh mushrooms & onion. Add a bottle of alfredo sauce (or make your own, I did find a good recipe for one, I’ll have to find it again) and the shrimp. Add the tortellini once it’s cooked. So fast, easy & yummy!

Linguine with Shrimp or Chicken Scampi

Another one from Erin. We haven’t had this in forever, but we do love it. Especially with shrimp, this is great!

Vegetable oil

Salt

3/4 lb linguine

3 Tbsp unsalted butter

2 1/2 Tbsp olive oil

1 1/2 Tbsp minced garlic

1 lb large shrimp or chicken tenders (bite size)

1/4 tsp ground pepper

1/3 cup chopped parsley

1 small zucchini

1/2 lemons, zest grated

1/4 c lemon juice (2 lemons)

1/4 lemon, thinly sliced in half rounds

1/8 tsp Red pepper flakes (Those red pepper flakes are too hot for me, so I usually omit them)

Directions:

Drizzle some oil in a large pot of boiling salted water. Add linguine and cook for 7-10 minutes, tests done.

Meanwhile, in another large pot, melt butter and olive oil over medium-low heat. Add the garlic. Saute for 1 minute. Be careful, the garlic burns easily! Add the shrimp or chicken, zucchini 1 1/2 tsp salt and the pepper and saute until the shrimp have just turned pink, about 5 minutes, stirring often. Remove from the heat; add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes. Toss to combine. When the pasta is done, drain the cooked linguine and tehn put it back int eh pot. Immediately add the shrimp and sauce, toss well, and serve.

Pumpkin Chocolate Chip Cookies

Another one from Erin

1 Spice cake mix

1 (15 oz) can pumpkin

2 c milk chocolate chips

Mix all together, bake at 350 for 17-20 minutes.

Grilled Chicken Marinade

Another one from Erin.

This one sounds crazy, but it is the BEST marinade!

2 cups Sprite

1 c soy sauce

3/4 c vegetable oil

1 1/2 tsp horseradish

1 tsp garlic powder

3-4 lbs of chicken breasts (or turkey)

Marinate overnight & grill. (I never remember to marinate things overnight. I have made this up at noon & grilled at 5 & it’s been just fine.) Seriously soooo good!

Creamy Chicken Noodle Soup

One more from Erin. Used to work with her mom. This is seriously the BEST chicken noodle soup ever.

4 chicken breasts- cooked & cubed

6 cups water w/ 2 Tbsp chicken bouillon

2 c chopped carrots

1 onion chopped

1 celery stalk chopped

1 tsp garlic salt

2 cans cream of chicken soup

1 can cream of celery

1 can evaporated milk

4 cups egg noodles

Boil water, bouillon, garlic salt, onions, celery & carrots until tender. Add chicken & soups. When warm add milk & already cooked egg noodles. Salt & pepper to taste.

This goes together fast and is the best on a cold day…. which it’s April right now & still cold, so almost a year round food

Swiss Chicken Casserole

Another one from Erin. I used to work with her mom.

6 chicken breasts

6 slices swiss cheese

1 can cream of chicken soup

1/4 c milk

1 c stove top mix

1/4 c butter or margarine melted

spray 9X13 pan. Place chicken topped with cheese in. combine milk & soup. Spoon over chicken. Sprinkle with stuffing. Drizzle butter over stuffing. Cover & bake @350 for 50 min. We usually serve this over rice.

Beef Stroganoff

A standard go to meal at our house.

1 lb lean ground beef

2 Tbsp. minced onion

1 tsp garlic salt

Brown together & drain & return to pan.

1 c sour cream

1 can cream of mushroom soup

1 can mushrooms (or saute fresh mushrooms if you have them on hand)

Add to pan & heat through.

Serve with egg noodles.

Brushetta Chicken Bake

This is a recipe from Erin Pickrell, Susan’s daughter who I used to work with. I love this dinner, but for a funny reason. I ate this the night before I went into labor with my 2nd son (4 years ago). If my husband asks what’s for dinner, I can still say, “Remember that dinner we had the night before I had baby #2” and he totally remembers. I guess in our minds it’s one of those dinners that will put you into labor

1 can (14.5 oz) crushed tomatoes, undrained

2 cloves garlic- minced

1 package stuffing mix

4-5 chicken breasts- cut into bite size pieces

1 tsp dried basil

1 c shredded mozzarella cheese

Heat oven to 400- place tomates and stuffing in a bowl and add garlic & half cup of water. Stir just until stuffing is mixed in.

Place chicken in 9X13 pyrex. Sprinkle with basil and cheese, top with stuffing mixture.

Bake 30 min.

This is so quick to put together is another reason it’s a favorite at our house.

Frog Eye Salad

I love this salad, but it makes sooooo much. My recommendation, do not make this unless you are going to a party with 20+ people. I got this recipe from the cookbook that my old coworker Susan printed for me. Someone named Kim Winegar who I don’t know contributed it.

1/2 c sugar

1 lb flour

2 eggs- beaten

1/2 tsp salt

1 3/4 c pineapple juice, drained from can

Beat together well. Cook on low heat until thick. Remove from stove. Add 2 cups mini marshmallows (I usually use the multi colored ones), this is what makes it creamy and good. Cook 1 pkg Acini de Pepe pasta in 3 qts water, 1 Tbsp oil & 2 Tbsp salt. cook until done. Combine sauce & pasta in large bowl. Mix well.

*put in fridge overnight and then the next day….

Add:

2 cans drained mandarin oranges

already drained 2 (20 oz) cans crushed pineapple

1 (8 oz) container of Cool Whip

Mix well. Chill. Makes enough for a crowd.

Crock Pot Chicken (for burritos or salad)

Another recipe from Melanie, my sister in law Torrie’s BFF.

4 chicken breasts

1-2 c salsa

1 or 2 cans black beans (drained)

Spray crockpot with Pam then put in chicken. Set on low for a few hours until cooked through. Remove from crockpot, shred & put back in crockpot. Add salsa & black beans. Cook on low for another 30-45 minutes. Makes excellent filling for burritos/tacos. Just add cheese, lettuce, avacado, tomato, etc)

Russian Chicken

Here’s another recipe from my sister in law Torrie’s BFF Melanie. I was looking for recipes that would be simple to make when I was pregnant & she emailed me this.

Put chicken breasts in 8X8 pan & pour Russian Dressing over the top (Catalina works the same), use as much as you want. Bake at 350 for about 30 minutes. Serve with potatoes or rice & can use the dressing from the chicken for gravy. Add a veggie & dinner is done.

Chicken Cordon Blue

I got this recipe from Becky that I used to be associated with through work. It’s one of my favorite things for Sunday dinner.

Chicken Tenders

Thin sliced deli ham

Slices of swiss cheese

1 can cream of chicken soup

1 pint sour cream

seasoned bread crumbs

Line bottom of a 9X13 dish with chicken. Layer cheese then ham over top. Mix sour cream & soup together with a little salt & pepper to taste & pour over top of meat. Bake 325 for 45 minutes. Sprinkle bread crumbs over top & bake another 15 minutes. Serve over cooked rice.

Grandma Kyle’s Curry

Here’s one of those no measurement recipes. We love having this for dinner. It comes from our neighbors across our back fence. So really not our grandma, but that’s what I have the kids call her. I add a few things in a little different so I guess this is really my version.

I generally make this with chicken unless we have leftover turkey, then I use that & it’s still yummy!

Brown chicken ( I usually use 2 large boneless skinless chicken breasts)

Peel & dice 2 medium potatoes & cook till fork tender (if I have eggplant I use that instead of the potatoes & that’s great too)

Make a rue by combining 1/2 c butter & 1/2 c flour over medium heat in a skillet on medium-high heat. Once mixed well,  add milk or chicken broth, until desired consistency. Turn heat down to low.

Add curry powder & salt to desired ‘heat’. I also add Garam Marsala and Cardamom for additional Indian flavor. Mix in chicken & potatoes. Serve over rice.

I’m not trying to brag or anything, but this makes a wonderful curry!

3 Minute Yogurt Pie

I love making this for Baby/Bridal showers. Fast, easy & so yummy! No one ever believes it’s this easy.

1 graham cracker crust

2 (4 oz) yogurt- any flavor

1 ( 8 oz) cool whip

Empty yogurts into a mixing bowl.

Fold in cool whip until well blended.

Pour into graham cracker crust

Chill in freezer until desired consistency is reached.

Kristy’s Cheese Dip

I used to work with Kristy. She would bring this in every Christmas for her day to bring “treats”. We used to eat this all the time & love it.

2 lbs Velveeta – cut in chunks

16 oz can tomatoes chopped

4 oz can diced green chilies

1 1/2 lbs hamburger

1/2 onion diced

chili powder

Garlic Powder

Brown Hamburger with onion- season to taste with chili powder & garlic powder. Add remaining ingredients & heat in crockpot until cheese is melted. Serve as a dip for tortilla chips.

Tamra’s Yummy Summer Salad

I got this recipe from my good college friend Tamra.

Kidney beans

Red Peppers

Tomatoes

Cucumbers

Green Peppers

Green Onions

Olives

Catalina Dressing

Chop veggies. Stir in catalina dressing. Serve with Fritos.

 

So good especially on a hot summer day.

Carrot & Potato Soup

I got this recipe from my sister in law Torrie’s best friend Melanie. It is the best when you need to take dinner into someone who can’t have solids due to some sort of surgery or whatever. It seriously is so good, you would eat it even if you weren’t sick. I can’t explain how great these flavors are.

2 Tbsp unsalted butter

12 medium carrots cut into 1/4 inch pieces

5 c. chicken stock

2 Yukon gold potatoes cut into 1/4 inch pieces

salt & pepper

1 c onion

1/4 tsp ginger

1/4 c sour cream (opt)

1 Tbsp finely chopped chives (opt)

Melt butter in saucepan over medium low heat. Add onion & cook til translucent, add carrots & chicken stock & bring to boil. Reduce to simmer & cook for 10 min. Add potatoes & cook til tender, about 30 min. Puree soup in blender until smooth. Season with ginger, salt & pepper. Garnish with sour cream & chives if desired.

Angel Food Cake Ice Cream Roll

My mom made this when we were kids. I think for one of my brothers wedding receptions we had these & I love them!

Prepare entire angel food cake mix. Only use 2/3 of batter, pour into 11X17 pan. DO NOT grease pan. Cook 11-12 or maybe even 15 minutes until just slightly brown. Sit out for 5 minutes. Turn upside down on towel. Pull out with fingers. Wait a few minutes. Spread softened ice cream on (my favorite is Dryers Sherbet Berry) & roll & wrap in tin foil & freeze. Cut into 1” slices & serve YUM! Good alternative to Pumpkin roll which I also love & I’m sure will wind up on this blog as well.

Campbell’s Chicken & Broccoli Alfredo

Straight off the label for Cream of Mushroom soup:

1/2 pkg linguine (8 oz)

1 c fresh or frozen broccoli

2 Tbsp butter

1 lb boneless skinless chicken, cubed

1 can cream of mushroom soup

1/2 c milk

1/2 c grated parmesan cheese

1/4 tsp ground black pepper

Cook linguine according to pkg directions. Add broccoli for last 4 min of cooking time. drain.

Heat butter in skillet. Cook chicken until browned. Stirring often.

Add soup, milk, cheese, black pepper and linguine mixture & heat through. Serve with additional parmesan cheese. (can substitute spaghetti for Linguine)

Artichoke Dip

14 oz artichoke hearts (marinated)

1 c mayo

1/2 c shredded parmesan cheese

1 chopped garlic clove

roasted pimentos (optional)

Combine & bake 30-45 minutes at 350

Spinach Dip

In a small bowl, blend 1 envelope Knorr Vegetable Recipe Soup mix, 1 pint sour cream, 1/2 c mayo & 1/2 tsp lemon juice. Stir in 1 pkg (10 oz) frozen chopped spinach, thawed & squeezed dry & 1 can (8 oz) water chestnuts, drained & chopped; chill. Makes about 3 cups dip.

Pistachio Jello Salad

1 pistachio pudding

1 (20 oz) crushed pineapple

3 marachino cherries

1/2 c walnuts

3 c marshmallows

2 small cool whip

Fold together & chill

Mango & Blueberry Salad

We saw this on Fox news one morning. Josh LOVES mangoes so we gave it a try & we love it. We usually make this for special occasions now.

2 limes

1/3 c water

1/3 c sugar

3 large mangoes, peeled & cut into 1 inch pieces

3 cups blueberries

1/4 c finely chopped crystalized ginger

Remove zest from 1 lime in strips with a veggie peeler & cut any white pith away from strips with a sharp knife. Squeeze 2 tablespoons juice from limes. Bring zest, water, & sugar to boil in a 1 quart saucepan, stirring until sugar is dissolved, then boil uncovered about 3 minutes. Remove from heat & stir in lime juice. Let syrup stand 20 minutes then remove zest with slotted spoon & discard. Toss together blueberries, mangoes & syrup in a large bowl & sprinkle with ginger.

Zuppa Tuscana Soup

I made this the other night because it’s my favorite soup when I go to the Olive Garden. While cooking it, I was looking around the kitchen for something else I could feed the kids when they said they didn’t like it. Instead, they LOVED it. They were asking for seconds. (I do have to say that I have good veggie eater kids though). I got this recipe also from my sister in law Amy’s mom.

1 1/2 c sausage

2 medium potatoes- cut in half lengthwise then 1/4” slices

3/4 c onion

6 slices bacon, cut into small pieces

1 1/2 tsp minced garlic

2 c kale leaves (or 1/2 pkg frozen spinach)

2 Tbsp chicken boullion

1 quart water

1/3 c heavy cream (or canned milk)

Brown sausage & bacon. Cook potatoes, add remaining ingredients & heat through.

Raspberry Jello

This is so easy & so good. I got this recipe from my mom who got it from my sister in law Amy’s mom. How’s that for geneology?

Extra large Cool Whip

2 lb vanilla yogurt

1 large box instant vanilla pudding

1/2 c sugar

Mix & add:

1 pkg frozen raspberries

Add just before serving:

2 sliced bananas

Gail’s Cornbread Dinner

I was talking with my friend Theresa the other day. She said after she had her first baby her mother in law came & stayed & helped out. While there her mother in law went grocery shopping & bought all this food Theresa had never made. It was then that Theresa realized that we all eat different things growing up & she should see what her husband liked as a child & start cooking some of those things for him. I guess I’ll have a head start for my daughter in laws with this blog . This is a recipe my mother in law made all the time for my husband. It sounds a little different, but it seriously is sooo yummy. I love making this on cold days.

2 lbs hamburger

1 onion

1 green pepper

1 tsp chili powder

1 tsp oregano

2 tsp garlic salt

2 cans cream corn

1 pkg cornbread mix

shredded cheese

Brown hamburger with onion, pepper & spices. Put in 9X13 pan. Layer cream corn, then cheese on top of that. Mix cornbread as directed on package. Pour on top of cheese. Cook as directed on cornbread package. You may need to cook a little longer so the middle is cooked. I usually do about 3-5 minutes longer.

Zucchini Brownies

I would really call this more Zucchini cake. It has a more spongy texture. But they are great tasting. I got this recipe from my friend Amy who knows all things about cooking.

2 c flour

1 1/4 c sugar

1 tsp salt

1 1/2 tsp soda

1/4 c cocoa

1/2 c oil

2 c zucchini, shredded

2 tsp vanilla

1/4 c nuts

Mix dry ingredients. Combine oil & zucchini, mix into dry ingredients. Add vanilla and nuts. Pour into greased & floured 9X13 pan. Bake 350 for 30 mins.

Grandma Elly’s Yams

When I married into this family, everyone raved about Grandma’s yams. Now I know why…

3 Yams

1/2 c sugar

1/2 c melted butter

1/3 c milk

2 eggs

1 tsp vanilla

Boil yams then peel them & mash. Add remaining ingredients, mix well, pour into 9X13 pan.

Topping:

1 c brown sugar

1/3 c flour

1/3 c melted butter

1 c nuts (pecans)

Put on topping & bake for 45 minutes at 350.

Hamburger Zucchini Casserole

This is by far my favorite recipe to use zucchini in. I got it from a ward cookbook that my Aunt Lori & Rosina’s ward put out in Washington.

1 lb hamburger

2 cans cream of mushroom soup

5 c. sliced, cooked zucchini, boiled for 10 minutes (I also use shredded zucchini that I have in the freezer in the off season)

2 c. cottage cheese

1 onion, chopped

2 c. cooked rice

2 c. grated cheddar or American cheese

Brown hamburger & onion; season as desired. Drain. Add rice & soup to hamburger. Layer in 9X13 pan: meat mixture, cottage cheese, 1/2 of zucchini and so forth. Top with grated cheese. Bake at 350 for 20 minutes or until cheese melts and is bubbly.

Orange Chicken with Vegetable Stir Fry

I recently found this new cooking website that I love called The Culinary Queen Bee. She & I have similar taste in food as you will soon see. The other night I made this Orange Chicken with Vegetable Stir Fry when my parents were here & it was a hit! Soooo good!

4 chicken breasts

3/4 c. flour

1/4 tsp. Salt

2 TBS Olive Oil

5 large carrots

1 onion, I used a red onion and loved it

2 bell peppers, your choice between green, yellow or red.

6 stalks of celery

Salt and Pepper

Mushrooms (I added this in because everything is better with mushrooms right?)

Sauce:

3/4 c. Fresh Orange Juice

1/2 c. Brown Sugar

1/4 c. Soy Sauce

1/2 tsp. ginger

2 t. rice vinegar

1/2 tsp. sesame oil

A couple pinch of red pepper flakes

2 TBS. Cornstarch

1 c. chicken broth

Directions:

Cut chicken breasts into 2 inch cubes. Combine the flour and 1/4 tsp salt into a bowl. Add chicken and combine until all the chicken is covered in the flour mixture. Heat up a large skillet. When skillet is nice and hot add 2 T. oil and then add chicken. Stir fry until chicken is cooked through and lightly brown. When your chicken is cooked through and lightly brown. Remove from skillet onto plate. Now add another 1T. of oil to skillet, add your veggies and cook until tender crisp about 10 minutes. While veggies are cooking, add all ingredients for the sauce in a sauce pan. Whisk ingredients together until they are well combined. Bring to a boil. Once it is boiling it will thicken up for you, it may take between 5-10 minutes for it to do this. Stir every so often so it won't burn. Once sauce is nice and thick pour it over your veggies and chicken. Combine until sauce coats both chicken and vegetables. Serve with white or brown rice.

Banana Cream Pie to Die for!

While I’m in the mode of Pie Crusts, I might as well put this recipe in. I made this for Thanksgiving last year. Now if I ever make a pumpkin pie for anything or am stressing about a dessert for a big dinner, my husband always asks why don’t you make that Banana Cream Pie. Seriously this is probably his favorite pie ever! I got the recipe from Real Mom Kitchen. I love her recipes too! Here’s a link to the actual recipe on her site, but I’ll put it on here as well. So easy & sooo yummy! I used my premade crust from Pioneer Woman.

Banana Cream Pie

• 1 4-serving size box of instant chocolate or vanilla pudding (I did vanilla)
• 1 c. cold water
• 1 14-oz. can sweetened condensed milk
• 2 prepared pie crusts (You choose–regular, graham cracker, Nilla Wafer, shortbread, even Oreo. I used regular -Marie Callendar’s frozen crust- for the banana and oreo for the chunky monkey)
• 6 bananas, sliced
• 2 cups whipping cream, divided
• 1/4 c. powdered sugar
• dash of vanilla

1. In a large bowl combine the pudding, water, and condensed milk. Mix on low speed for 2 minutes; place in fridge to chill for a few minutes.
2. In another bowl, whip 1 c. of whipping cream until soft peaks form.
3. Remove pudding mixture from fridge. Add whipped cream to the pudding and gently fold in.
4. Spoon a little of the pudding mixture into each pie crust, just enough to coat the bottom of the pie crust. Layer each cust with banana slices and top each pie with remaining pudding mixture.
5. Whip remaining 1 cup cream, powdered sugar, and vanilla until thick and fluffy. Spread on top of pie. Garnish with additional banana slices if desired. Refrigerate several hours before serving.

Chunky Monkey Pie Version

Blend 1/2 c creamy peanut butter into the pudding/water/sweetened condensed milk in step 1 above. (I used an oreo crust. and divided the pudding/water/milk mixture. Then blended 1/4 cup peanut butter into one of the pudding mixtures before putting in the fridge. Thus allowing one banana cream pie and one chunky monkey pie. I personally do think the peanut butter would taste better if you used chocolate pudding instead of the vanilla, but that’s just my preference)

All those notes in there are from Real Mom Kitchen. We didn’t do the Chunky Monkey version, although I’m sure we’ll give it a try before long.

Pioneer Woman’s Perfect Pie Crust

I think I owe it to Pioneer Woman that I enjoy cooking. Her blog made everything seem so do-able since it has step by step pictures. The one thing that I love of hers lately is her Perfect Pie Crust recipe. It makes 3 crusts & you can freeze them. In fact it’s better if you do freeze them. So you can start prepping for Thanksgiving pies weeks in advance. Or if you make just one pie, you have 2 other crusts just ready & waiting to be used another time. It’s really made me enjoy making pies. & I can’t mess these up, so neither can you. She has a printable recipe on her site, but to make things easier so I can have it all in one place, I’ll put the recipe on here as well.

• 1-½ cup Crisco (vegetable Shortening)
• 3 cups All-purpose Flour
• 1 whole Egg
• 5 Tablespoons Cold Water
• 1 Tablespoon White Vinegar
• 1 teaspoon Salt

Preparation Instructions

In a large bowl, with a pastry cutter, gradually work the Crisco into the flour for about 3 or 4 minutes until it resembles a coarse meal. In a small bowl, beat an egg with a fork and then pour it into the flour/shortening mixture. Add 5 tablespoons of cold water, 1 tablespoon of white vinegar and 1 teaspoon of salt. Stir together gently until all of the ingredients are incorporated.

Separate the dough into thirds. Form 3 evenly sized balls of dough and place each dough into a large Ziploc bag. Using a rolling pin, slightly flatten each ball of dough (about ½ inch thick) to make rolling easier later. Seal the bags and place them in the freezer until you need them. (If you will be using it immediately it’s still a good idea to put in the freezer for about 15 to 20 minutes to chill.)

When you are ready to use the dough to make a crust, remove from the freezer and allow to thaw for 15 minutes. On a floured surface roll the dough, starting at the center and working your way out. (Sprinkle some flour over top of the dough if it’s a bit too moist.) If the dough is sticking to the countertop use a metal spatula and carefully scrape it up and flip it over and continue rolling until it’s about ½ inch larger in diameter than your pie pan.

With a spatula, lift the dough carefully from the surface of the counter into the pie pan. Gently press the dough against the corner of the pan. Go around the pie pan pinching and tucking the dough to make a clean edge.

A little confession, I love eating this crust raw too

Mom’s Cinnamon Treats

I’m pretty sure my mom will dis-own me if she ever read this blog, but the other day we ate at Costa Vida because my son had a free kids meal there. With the kids meal, they were given a “dessert” that was a tortilla covered in butter & cinnamon. It was so good & reminded me of something my mom used to make. So I emailed her & said, “Remember when we were kids & you made those yummy cinnamon triangle things that we loved? How did you make those or did I dream it up?”

Her reply, “You mean when I took the leftover pie crust & covered them in cinnamon sugar & baked them?” I had no idea… or at least I didn’t remember. So I made up some of Pioneer Woman’s Perfect Pie Crust and made them up for the kids. So easy, but I don’t think I got the measurements right for the cinnamon sugar (since I had no recipe) so next time I make these, I will look one up online & see if I can post it here for you. I just didn’t want to forget these.

You do roll the dough out thin like you would for pie crust & then just cut it into fun shapes for the kids & I think I just baked them on 350 for 8-10 minutes.

Mom’s Chow Mein

Is your mom like my mom & has all these great recipes but they aren’t written anywhere because they are in her head??? While my mom was on her mission, I sent her an email saying, “I’ve searched all through the cookbook you gave me & can’t find the recipe for chow mein.” This was her reply:

Because there is no real recipe for Chow mein.  I just cut up a head of cabbage, about 4 -5 ribs of celery, a big onion.  Fry some chicken or pork chops add the veggies.  Add a little water and a couple of squirts of bug juice.  When that is almost cooked, I add mushrooms, water chestnuts and bean sprouts (you can add Chinese mixed veggies if you want).  Mix about 1/4 cup corn starch with 1/2 cup water mix up and stir in.  Serve over rice and chow mein noodles with sliced oranges, lemons and bug juice.

So there you have it. For any of you getting queezy about the “bug juice” that’s what we always called soy sauce growing up… don’t know how it got started, but that’s what it was called.

Salsa Chicken aka Mexican Chicken

I have been asked 2 times in the last week for this recipe by family members. I got the recipe from my old coworker Susan. Her daughter & her friends made up a cookbook & Susan printed me a copy. It’s just on regular paper with a binder clip. It has so many good recipes, this won’t be the last you hear of recipes from this collection.

4 chicken breast- cubed, but not cooked (honestly I usually use 2 because we have the Costco size boneless skinless chicken at our house. My mom used canned chicken the other night & said that was just fine too)

1 c salsa

2 c cooked rice

1 c black beans- drained

1/2 pkg taco mix

2 c water

 

Bring chicken, salsa, taco mix & water to a boil. Cover & simmer for 10 minutes. Return to a boil. Stir in rice & beans. Sprinkle with cheese. Cover. Cook on low for 5 minutes. Top with sour cream,  guacamole, lettuce, tomato & serve with chips.

When we eat this, we don’t even put utensils on the table, we just use chips for our “forks”. Everyone in our family loves this.

Intro

I am always trying to find “that one recipe”. It might be in a recipe book, one mom used to always make when we were kids, or heaven forbid, on the web, but what site? So this blog will serve to help me find my recipes that we really enjoy quickly & be able to direct others to it as well if they want to know “how I made that”.  We don’t eat fancy food, this is just day to day meals.