Saturday, November 24, 2012

Herbed Cornbread

Herbed Cornbread, Bacon, Cheese, and Wild Rice Stuffing
AKA Aunt Louann’s Stuffing
(Enough for 20-pound bird or 2 9×13 pans)

½ pound bacon, chopped into small pieces
2 cups chopped onion
1 1/2 cups chopped celery
1 box Mrs. Cubbison’s Cube Stuffing
1 box Mrs. Cubbison’s Cornbread Stuffing
1 box Mrs. Cubbison’s Classic Stuffing
2 ¼ cups butter
4 cups broth
1 cup cooked wild rice (or 1 packet of Uncle Ben’s Long Grain & Wild Ready Rice)
1 ½ cups cubed cheddar cheese (1/4” cubes)

1. Fry bacon in large saucepan until done. Use slotted spoon to remove bacon onto paper towel. Reserve drippings.
2. Saute vegetables in bacon drippings and ½ cup butter until transparent. Combine vegetables with stuffing.
3. Melt remaining butter and pour over stuffing mix. Pour broth over stuffing mix.4. Add cooked wild rice and cheddar cheese and combine carefully. Stuff in bird immediately before roasting, or cook in casserole dish according to box instructions.
(1) You can also use 2 of the 3 stuffing mixes instead of all three; adjust butter and liquid accordingly, using the preparation instructions as a guide.

(2) If stuffing in a bird, decrease the liquid amount to 3 cups or so.

(3) You can also increase butter to as much as 3 cups; liquid should be decreased accordingly.

(4) Finally, increase the bacon to 1 pound for even larger recipes.

Tried it..loved good, I normally do not like stuffing but this was yummy..try it..


Monday, October 22, 2012

Apricot Chicken

A few years ago my sweet niece put together a Lawson Family Cookbook , everyone sent in their family favorite recipes and my other sweet niece sent this one is so easy and soo good!!
You won't be disappointed..

6 chicken breasts (I used chicken thighs)
1 jar apricot jelly
1 pkg. Lipton onion soup mix
1 sm. Catalina dressing

Mix last three ingredients in 13x9 pan, Add chicken and coat in sauce.  Bake at 350 degrees uncovered until chicken is cooked 20-30 minutes.  Serve over Rice

Thursday, October 4, 2012

Halloween 7 Layer Dip

Bean Layer:
  • 2 can(s) (16 oz each) lowfat refried black or pinto beans
  • 1/4 cup(s) chopped cilantro
  • 2 tablespoon(s) lime juice
  • 1 tablespoon(s) hot Mexican chili powder
  • 1 teaspoon(s) minced garlic
  • 3 large plum tomatoes, sliced
Middle Layer:
  • 1 1/2 cup(s) thick and chunky salsa
  • 1 cup(s) (4 oz) shredded Mexican cheese blend
Guacamole Layer:
  • 4  ripe Hass avocados
  • 3 tablespoon(s) lime juice
  • 2 tablespoon(s) minced red onion
  • 2 large jalapeno chiles, seeded and minced
  • 1 teaspoon(s) salt
  • 1 cup(s) reduced fat sour cream
  • Decoration: a clean plastic toy spider
  • Serve with: blue, yellow, red corn tortilla chips
  1. Make Bean Layer: Scrape the mixture onto a 12- to 14-in. round serving plate and smooth into a 10-in. circle with a spatula. Arrange tomato slices around edge of bean layer to make a border.
  2. Make Middle Layer: Drain salsa in a strainer to get rid of excess juice. Spread over bean mixture, leaving some of the bean layer showing around the edge. Sprinkle cheese over salsa, leaving some of the salsa layer showing.
  3. Make Guacamole Layer: Halve avocados; remove seeds and spoon flesh into a medium bowl. Add lime juice, onion, jalapeƱos and salt, and mash until fairly smooth. Spoon over cheese layer and spread into an even layer.
  4. Make Web: Place sour cream in a ziptop bag; seal bag and snip a small tip off one corner. Pipe a spiderweb design over guacamole and onto the plate. Decorate with toy spider. Serve with tortilla chips.

Sunday, September 9, 2012

cupcakes to die forT

Devil’s Food Cupcakes with Cream Filling and Whipped Chocolate Ganache Frosting

Make your favorite chocolate cupcakes or prepare purchased cake mix. Let cupcakes cool.

Creme Filling

1 – 7 oz container marshmallow cream
1/2 cup softened butter
1/3 cup powder sugar
1 tablespoon water
1/4 teaspoon salt
With electric mixer beat ingredients together until fluffy. Add in a few drops of red food coloring if you like pink filling like we do!
Attach a large tip to pastry bag and fill with cream. Insert tip into cupcake and fill until cupcake slightly expands.

Ganache Frosting

12 oz semisweet chocolate chips
1 cup heavy cream (must be heavy cream — half and half will not work)
Place chocolate chips into a bowl and pour cream over the top. Heat in microwave until chips are soft.  Allow mixture to sit a minute to continue melting the chips. Stir well. Let mixture come to room temperature.  With electric mixer beat until fluffy. Fill pastry bag with large star tip and pipe onto cupcakes.
Enough frosting and filling for 12-15 cupcakes depending on your frosting and filling style.

Saturday, August 11, 2012

Worth a repeat, again Worth a repeat..

Everything in this bacon-spiced,tummy-warming one-dish dinner can be made ahead and reheated. Serve it in a wide shallow bowl with a big spoon and a fork. This is the recipe I served at my V.T. Dinner, you might want to double the recipe because it is that good.
Corn Chowder:
8 strips bacon, thickly slice
1 Lg. yellow Onion, finely chopped
2 stalks celery, chopped
2 c. fresh corn (cut off the cob) I used frozen corn
2 Lg. carrots, 1/2 inch slices
1 14-oz. can creamed corn
3 c. milk
1/3 c. heavy cream
1/4 to 1/2 t. red pepper flakes to taste
1/4 t. ground sage
3 T. chopped chives- save for garnish
2 lbs. sea scallops 3 to 4 per serving
1/4 canola oil
salt and pepper
In a large heavy saucepan, slowly cookbacon until very crisp, drain on paper towels, cut with scissors into 1" pieces and set aside. Pour off all but 1T. bacon fat. Put onion and celery into bacon fat & cook over med. heat till softened about 10 min. Stir in corn,carrots, creamed corn & mild. Simmer gently for about 25 min., stirring occasionally, until carrots are tender. Mean while make 1/2 recipe for Mashed Buttermilk Potatoes, (recipe to follow) To milk & corn mixture add cream, red pepper flakes, sage & half the reserved bacon pieces. Stir & Keep warm while you make the Scallops.
Scallops:) Rinse off scallops & dry well. Heat oil in Lg. skillet to med hot. In batches (do not crowd or you won't get color) Saute scallops 1 1/2 min, each side til very golden. (if overcooked, they will be tough & dry :(
Salt and Pepper them.
To Serve: Put a scoop ofmashed potatoes in the center of each shallow bowl & ladle chowder around potatoes. Top each w/ 3 or 4 scallops & garnish each dish w/reserved bacon & chives. Salt andpepper to taste.
Mashed Buttermilk Potatoes:) or just use your own recipe.
5 med. baking potatoes peeled andhalved
5 whole cloves garlic, peeled
3/4 c. buttermilk
1/2 minced parsley
salt and pepper to taste
Drop potatoes & garlic into a lg. pot of boiling water & cook until potatoes are fork tender. Drain & mash potatoes & garlic together with remaining ingred.
Enjoy a autumn dinner that will rock your socks off! (have I sold you yet)

Monday, August 6, 2012

This Patty Melt will Melt your Heart..and make you Smile..


  • 1 stick Butter
  • 1 whole Large Onion, Halved And Sliced
  • 1-1/2 pound Ground Beef
  • Salt And Pepper, to taste
  • 5 dashes Worcestershire Sauce
  • 8 slices Swiss Cheese
  • 8 slices Rye Bread

Preparation Instructions

In a medium skillet, melt 2 tablespoons of butter over medium-low heat. Throw in the sliced onions and cook slowly for 20 to 25 minutes, stirring occasionally, until the onions are golden brown and soft.
In a medium bowl, mix together the ground beef, salt & pepper, and Worcestershire. Form into 4 patties.
Melt 2 tablespoons butter in a separate skillet over medium heat. Cook the patties on both sides until totally done in the middle.
Assemble patty melts this way: Slice of bread, slice of cheese, hamburger patty, 1/4 of the cooked onions, another slice of cheese, and another slice of bread. On a clean griddle or in a skillet, melt 2 tablespoons butter and grill the sandwiches over medium heat until golden brown. Remove the sandwiches and add the remaining 2 tablespoons of butter to the skillet. Turn the sandwiches to the skillet, flipping them to the other side. Cook until golden brown and crisp, and until cheese is melted.
Slice in half and serve immediately!
If you love Patty Melts like I love Patty Melts, you are going to thank me for posting this recipe from the Pioneer women..she knows what she's doing and you can trust me when I say..this is YUMMY for your TUMMY..

Sunday, July 8, 2012

Greek Yogurt Frozen Blueberries

Yummy For my Tummy and Healthy too..
Here you go..your welcome!

Monday, July 2, 2012

Rice Krispy Squares with a twist..

If you love Rice Krispy Squares you'll love this recipe:
you don't even have to be a coconut fan..

all you do is replace the butter to coconut oil and it gives it a  different taste..a bit creamer  texture.
Josh doesn't like the taste of coconut and when he tasted one, he said "what is different" to which I replied "different good or bad?" Good he said ..success, I didn't tell him my secret ingredient.
I have purchased my coconut oil at amazon but now buy it at trader joes, but look in any health food store and you should have no problem finding it, I buy 2 bottles because I use one for cooking and one as a moisturizer, make up remover, massage oil, foot cream, I love this stuff, it smell wonderful and it makes your skin soft..So go buy two, you'll be happy you did, you can  replace any recipe with butter or oil for coconut oil,  even frying with it..just experiment with different recipes.  ENJOY!

3 T. Coconut Oil
1 Package (10oz, about 40) regular marshmallows, or 4 cups miniature marshmallows.
6 cups Rice Krispies cereal

Melt coconut oil and Marshmallows on low heat, Stir until completely melted. Remove from heat.
Mix in Rice Krispies cereal, Stir until well coated
Spread the mixture using a buttered spatula or waxed paper evenly into a 13x9x2 pan coated with cooking spray.
Cut into 2 inch squares when cool
Best if served the same day or store in air tight container for 2 days. 

Thursday, June 7, 2012

Quick and Easy Spicy Orange Chicken..Love me some orange refreshing and good!

Quick and Easy Spicy Orange Chicken

makes 6 servings
1 1/2 cups jasmine rice
3/4 cup freshly squeezed orange juice (3-4 oranges)
3 Tbsp. soy sauce
1 Tbsp. cornstarch
2 tsp. finely grated orange peel
2 Tbsp. canola oil
1 small red onion (or 2 shallots), thinly sliced
a large pinch of dried crushed red pepper
1 1/2 lbs. chicken cutlets or chicken breasts, thinly cut crosswise into 1/2 inch wide strips
salt and pepper to taste
1 8 oz. package of snow peas or stringless sugar snap peas
1. Prepare rice according to the package directions. Set aside, cover, and keep warm until serving.
2. In the meantime, whisk the orange juice, liquid aminos (or soy sauce), and cornstarch in a medium bowl until the cornstarch is completely dissolved. Add the orange peel and mix.
3. Heat the canola oil over high heat in a large non-stick skillet or wok. Add onion (or shallots) and crushed red pepper. Stir fry for 1 minute.
4. Season chicken with salt and pepper. Add the chicken to the skillet or wok and stir fry until the onion is crisp-tender and the chicken is cooked through, about 4-5 minutes. Add snow peas (or sugar snap peas) and the orange juice/cornstarch mixture.
5. Toss until the sauce thickens and comes to a boil and the peas are crisp-tender, about 3-4 minutes. Season with salt and pepper and serve with rice.

Thursday, May 24, 2012

Lemon Crinkle Cookies Voted #1 Cookie of LDS Living Magazine

Lemon Crinkle Cookies
Makes 2-3 dozen

½ cups butter, softened
1 cup granulated sugar
½ teaspoons vanilla extract
1 whole egg
1 teaspoon lemon zest
1 Tablespoon fresh lemon juice
¼ teaspoons salt
¼ teaspoons baking powder
⅛ teaspoons baking soda
1-½ cup all-purpose flour
½ cups powdered sugar

Preheat oven to 350 degrees. Grease light colored baking sheets with non-stick cooking spray and set aside.

In a large bowl, cream butter and sugar together until light and fluffy. Whip in vanilla, egg, lemon zest, and juice. Scrape sides and mix again. Stir in all dry ingredients slowly until just combined, excluding the powdered sugar. Scrape sides of bowl and mix again briefly. Pour powdered sugar onto a large plate. Roll a heaping teaspoon of dough into a ball and roll in powdered sugar. Place on baking sheet and repeat with remaining dough.

Bake for 9-11 minutes or until bottoms begin to barely brown and cookies look matte {not melty or shiny}. Remove from oven and cool cookies about 3 minutes before transferring to cooling rack.

*If using a non-stick darker baking tray, reduce baking time by about 2 minutes.

Tuesday, May 22, 2012

WW chocolate eclair cake

weight watchers chocolate eclair cake

  • CHOCOLATE ECLAIR CAKE 24 (approx. 1 box) low fat graham crackers 1 (large box) sugar free French Vanilla Instant Pudding 1 (small box) sugar free Chocolate Instant Pudding 1 (8 oz) container fat free Cool Whip skim milk Line bottom of a 9x13 pan with whole graham crackers. Mix French Vanilla pudding, 1 container of cool whip, & 2 cups milk together in a bowl. Pour 1/2 the pudding mix over bottom layer of crackers. Add a second layer of crackers. Then add the remainder of the vanilla pudding mixture. Add a third layer of crackers. Mix the Chocolate pudding & 1 3/4 cups milk together in a bowl. Pour all of the Chocolate pudding mix over the third layer of crackers. Cake must be refrigerated 6-8 hours prior to serving. Why, you ask? Because the graham crackers need time to get really, really soggy. If you’re making this & in a bit of a hurry, you could always dip the crackers in milk as you’re layering them! I’ve done this & it works really well. You’ll still need to give it no less than 4 hours in the refrigerator. Makes: 12 servings WWP: 3.5 per serving


Wednesday, April 25, 2012

Strawberry Lemonade Trifle

A few notes:
  • To shortcut the recipe use ready made poundcake instead of homemade.
  • To shortcut the recipe further, you can skip the homemade whipping cream and use all Cool Whip. I used a hybrid of both because I didn’t have enough heavy cream on hand. Alternately, you can use all homemade whipping cream by using 3 cups of heavy cream and 1 cup of sugar.
  • Click here for a step-by-step tutorial to making homemade lemon curd.
  • Trifles are best eaten the day they are made.
Strawberry Lemonade Trifle
Makes six 6oz. trifles
  • 1 10.75oz poundcake
  • 16 oz. strawberries
Lemonade Whipping Cream
  • 1 cup lemon curd
  • 2 cups cool whip
  • 1 cup heavy whipping cream
  • 1/3 cup sugar
  1. Slice poundcake into 1/4 inch slices and stamp out circles. Alternately, slice and dice poundcake. Set aside.
  2. Slice strawberries and set aside.
To make lemonade whipping cream
  1. Place Cool Whip and lemon curd in a bowl and fold to combine. Set aside.
  2. Place heavy whipping cream and sugar into chilled bowl and beat until medium peaks form.
  3. Fold whip cream mixture into Cool Whip mixture and fold to combine.
  1. Place poundcake in the bottom of the glass. Layer strawberries on top of poundcake. Then layer lemonade whipping cream on top of strawberry. Continue to layer until top of the glass rim is reached. Finish trifle with more lemonade whipping cream. Garnish with strawberry.

Wednesday, April 4, 2012

California Egg Casserole

California Egg Casserole

12 eggs
3-4 cups shredded Jack cheese (I used two cups)
2 cups shredded cheddar cheese
2 large ripe tomatoes, diced
2 large avocados, cubed
3/4 cup green onions, diced
8 oz cream cheese cut into small chunks
3/4 cup milk
Optional : Italian chicken sausage, cooked and cut into chunks. Another friend tired diced ham and said it was really yummy. Cooked chopped bacon would also be a nice addition.

Prepare 9×13 dish with nonstick spray. Preheat oven to 350 degrees. Mix eggs with milk, beat well.
Layer 2 cups Jack cheese and 1 cup cheddar in bottom of dish (I only did the two cups Jack cheese). Layer remaining ingredients: avocados, tomatoes, green onions, cream cheese. Cover with remaining cheese and cover all with egg/milk mixture. Bake for 45 minutes. Let cool for 10 minutes. Enjoy
Thanks Skip to my Lou..looks yummy!

Friday, March 23, 2012

Glazed Donut Muffins

Glazed Doughnut Muffins
For the Muffins:
  • 1/4 cup butter
  • 1/4 cup vegetable oil
  • 1/2 cup granulated sugar
  • 1/3 cup brown sugar
  • 2 large eggs
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 3/4 teaspoon ground nutmeg
  • 1 teaspoon cinnamon
  • 3/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 2/3 cups all-purpose flour
  • 1 cup milk
For the Glaze:
  • 3 tablespoons butter; melted
  • 1 cup confectioners’ sugar; sifted
  • 3/4 teaspoon vanilla
  • 2 tablespoons hot water
  1. Preheat oven to 425 degrees F. Line 12 muffin cups with muffin liners or spray with nonstick cooking spray.
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat together butter, vegetable oil, and sugars till smooth. Beat in eggs, one at a time. With the mixer on low speed, baking powder, baking soda, nutmeg, cinnamon, salt and vanilla until just combined. Stir the flour into the butter mixture alternately with the milk, beginning and ending with the flour and making sure everything is thoroughly combined.
  3. Spoon batter into cups, filling the cups, and smooth tops. Divide batter equally among prepared muffin cups. Bake until muffin tops are a pale golden and springy to the touch, 15 to 17 minutes, rotating halfway through baking time. Cool muffins in muffin tin for 5 minutes, then transfer to wire rack and cool 10 minutes before glazing.
  4. To make the glaze, In a medium bowl mix together the melted butter, confectioners’ sugar, vanilla and water. Whisk until smooth.
  5. When muffins have cooled slightly, dip the muffin crown into the glaze and allow the glaze to harden. Once hardened, dip a second time  and allow to harden then serve.
Yields: 12 muffins

Lately I've posted yummy calorie filled treats..maybe its because I'm not eating yummy, amazing, to die for goodness right now..Im down 20 pounds and have A LOT more to go (like 20 more, cheer me on pretty please)..So I think after this the healthy meals will be posted..I need to stop torturing myself..ENJOY

Saturday, March 17, 2012

white chocolate fudge

What a fun treat and gift..I love fudge and I love cashews, goodness all around!
Found this HERE..Loved this site.

Saturday, March 10, 2012

Lemony Blueberry White Chocolate Cookies A RePost they are that good..perfect for spring

Lemony Blueberry White Chocolate Cookies

Fresh and different with a hint of lemon. The cookie base is not too sweet to make up for sweetened blueberries and the white chocolate chips.
Servings: about 2 dozen cookies
Prep time: 15 minutes
Cook time: 10 minutes
Total time: 25 minutes
1 1/3 c all purpose or white whole wheat flour
½ tsp baking soda
¼ tsp salt

1/3 cup butter, softened
2/3 cup sugar
1 large egg
zest from half a large lemon (about 1 tsp)
1 tsp lemon extract (or you can use some or all the juice from half a large lemon)

¾ cup white chocolate chips
¾ cup sweetened dried blueberries
Preheat oven to 375.

In medium bowl whisk flour, baking soda, and salt.
In large bowl beat together butter and sugar. Beat in egg. Add zest and lemon extract or juice and combine until smooth. Stir in flour mixture and until combined. Mix in chips and blueberries.

Drop tablespoon-fulls onto large nonstick or parchment covered baking sheet. Bake for 8-10 minutes until just golden on edges. Transfer to a wire racks to cool.

Wednesday, February 22, 2012

Cinnamon Streusel Pancakes

Cinnamon Streusel Pancakes

Yield: 6 large pancakes


2 cups all-purpose flour
2 tablespoons granulated sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups buttermilk
2 large eggs
1/4 cup canola oil
1 teaspoon vanilla extract
Cinnamon Streusel:
1/2 cup all-purpose flour
1/2 cup brown sugar, packed
1 teaspoon ground cinnamon
6 tablespoons cold unsalted butter, cut into chunks


1. First, make the cinnamon streusel. In a medium bowl, combine flour, brown sugar, cinnamon, and butter. Mix together with your hands or a fork, until you have a crumbly mixture. Set aside.
2. In a large bowl, whisk together flour, sugar, baking powder, soda, and salt. In a small bowl, whisk together buttermilk, eggs, oil, and vanilla. Add wet ingredients to the flour mixture and stir just until combined. Do not over mix, batter will be slightly lumpy.
3. Heat a griddle or pan to medium low. Coat with cooking spray. Drop 1 cup of batter onto heated skillet. Add 2 tablespoons of the cinnamon streusel. Cook on the first side until bubbles begin to form, about 2-3 minutes. Carefully flip pancake over and cover very generously with cinnamon streusel. Cook for another 2-3 minutes or until golden brown. Continue this process to make the rest of the pancakes.
4. Serve warm with maple syrup and butter.