Peach Dessert

Summer is always a favorite time of year because I get to pull out one of my favorite dishes. This peach dessert is fabulous and probably even better because it is seasonal. You really need to make this one. It's a winner.

INGREDIENTS & DIRECTIONS:

1 1/4 pkgs. graham crackers - crushed
2-3 Tbs butter - melted
1/4 C sugar
*mix and place in bottom of 9X13 pan

2 cubes butter, softened not melted
2 C sugar
4 eggs
*cream together and place on top of graham cracker layer

*next put a layer of cut up fresh peaches - as many as you would like

2 pkgs Dream Whip (2 envelopes)
*follow instructions on box

crumble graham crackers on top (optional)

Chocolate Waffles

I have had a serious chocolate craving lately. Not like a hershey kiss chocolate, but the really gooey warm chocolate craving. So I looked around online and found this amazing recipe for chocolate waffles. I made them this morning and they were fabulous! You have to try them. Yum.

I didn't have any berries or whipped cream so we just used melted butter (so much easier to spread on a waffle) and syrup. Still really good but I am excited to try the berries next time.

Oatmeal Pancake Mix to store

I got this recipe from a friend and I can't wait to try it. You whip up a big batch and just store it in your fridge. Then when you want some pancakes you pull it out, add the wet ingredients and you are good to go. I love the idea of having a quick and easy breakfast on hand.

*Makes 10 cups of dry mix
3 1/2 cups rolled (quick) oats
3 cups whole wheat flour (I made it with all whole wheat flour and no white flour – it was delish!)
2 cups all-purpose flour
3 tablespoons sugar
3 tablespoons baking powder
1 tablespoon salt
1 tablespoon baking soda
1 cup vegetable oil

Mix all the dry ingredients together in a mixer with a paddle (or by hand). With mixer on slow speed (or gently by hand), drizzle the vegetable oil into the bowl slowly while the mixer is running. When all the oil has been added, stop the mixer and squeeze a clump of mix in your hand. If it stays together, it is just right. If it is still crumbly, add another tablespoon of oil at a time until the consistency is correct (I’ve never had to add additional oil). Store in an airtight container for up to two weeks at room temperature or indefinitely in the refrigerator or freezer.

To make the pancakes: whisk together 1 cup of mix, 1 cup buttermilk (I’ve tried milk and it’s just fine too), and 1 egg. The mixture may seem thin at first but the oats will soak up the milk as it stands while the griddle preheats. Heat a griddle and drop the batter onto it. When the edges look dry and bubbles come to the surface and don’t break, turn the pancake over to finish cooking on the second side. As a sidenote, buttermilk can be frozen indefinitely for future batches of pancakes, so it’s worth keeping it around!

*1 cup of mix will make about 6-7 4-inch pancakes.

Buttermilk substitute: Put 1 Tablespoon of lemon juice of white vinegar in a 1 cup measuring cup. Then fill the rest of the measuring cup with milk. Let stand for 5 minutes.

Pretzel Bites

Oh my are these things delicious. You could dip them in anything. I make a very simple pizza sauce for them. Matt has had me make these two days in a row. They are really easy and a fun snack, dinner, or whatever. Enjoy!

Pretzel Bites

Chinese Food

So I have made this meal a couple times and Matt always wants more. It is really good and not to hard. I am putting the three different recipe links on here. It makes quite a bit of food. Hope you enjoy!

Sweet and Sour Chicken this recipe and the wraps are on the same post. The wraps come first.

Ginger Chicken Lettuce Wraps I also make a batch of white rice to stick in with the wraps.

Eggrolls

Eclair Creme Puffs

A lady in our ward just gave this recipe to us. They have been a hit at the ward parties and are always the first thing to go. Haven't tried them yet but thought they sounded so yummy. You'll have to try them out too.

DIRECTIONS:

Boil and mix well:

1 cup water
1 stick butter
1 cup flour
Pinch of salt

Add:

4 eggs one at a time, mixing well after each egg. Drop by heaping teaspoon onto greased cookie sheet. Bake 25-30 minutes at 400*. Cook until really golden brown.

Filling:

6 oz vanilla instant pudding
2 ½ cups milk
1 pint heavy cream

Mix pudding with milk for 2 minutes. Chill. Whip cream, chill separately. Combine and chill some more.

Chocolate Glaze:

4 TB cocoa
3 TB + 1 tsp water
2 TB oil or 2T butter ( I like to do half and half for flavor and sheen)
2 TB corn syrup

Combine in small sauce pan over low heat until smooth. Add 2 cups powdered sugar. Add more powdered sugar if needed to help it set on top of the éclairs. Cover éclairs immediately while the glaze is hot.

Artisian Bread

This bread is so yummy for so many different things. It is really good for panini sandwiches and is super easy to make. Enjoy!

Artisian Bread

Baked Potato Soup

I found this soup and thought that it could be fun to try. Well, Matt and I fell in love. Madison really liked it too. It tastes just like a baked potato. We didn't put anything extra on top but you could. Also, when I took the garlic out I squished it out and mashed it up, then I spread it onto some yummy bread. It was so yummy. My only complaint was it took a lot longer to cook than the recipe calls for. I probably could have turned the heat up and that would have helped :). Enjoy!

Baked Potato Soup

Play Dough

A friend of mine gave me this play dough recipe and it's awesome! I made another kind and it didn't turn out very good, but this one was awesome. So I figured I would share. Here is the recipe. Enjoy!

1 cup flour

1 cup warm water

2 teaspoons cream of tartar

1/4 cup salt

food coloring

Mix all ingredients, adding food coloring last. Stir over medium heat until smooth. Remove from pan and knead until blended smooth. Place in plastic bag or airtight container when cooled. Will last for a long time.

If you want different colors wait until after you cooked it and it's cooled a bit, divide into different balls and knead the desired color into each ball. Wear latex gloves as the color could stain your hands at this point, but it won't stain them once it's worked into the dough. Store it in the fridge when it's not being used.

Tiny Spicy Chicken

As per Kristin's request, I got Michelle's recipe for Tiny Spicy Chicken. This was always Devin's (and mine!) favorite meal when we go out for Chinese. Michelle found this recipe and it is super yummy. I can't wait to make it again.

DIRECTIONS:

3 lbs. uncooked chunked chicken

In ziploc bag sprinkle chicken with 2-3 T. garlic salt - mix around til all the chicken is coated with salt, let sit 1 hour, if possible.

2 eggs

1/2 box cornstarch (1 1/4 c.)

Put in bag, mix well with chicken.

Skillet fry chicken til sides are brown (I put a little olive oil in the skillet)

Pour sauce over the chicken and simmer at 350, turning once or twice during the 20 to 30 minute process.

Sauce:

1/4 c. cornstarch

1/3 c. brown sugar

1 1/2 c. sugar

1 1/2 c. chicken broth

3/4 c. vinegar

3/4 c. catsup

3 T. soy sauce

1-3 T. Sambal Oelek fresh chili paste (1 T. mild; 3 T. hot!)

Serve over rice.

Chicken Lasagna

I got this recipe from Lauralee and I really like it. Not sure when she is going to get around to posting it so I figured I would. :)

INGREDIENTS;

6 lasagna noodles boiled (I use the no boil noodles from Barilla)

3 chicken breasts. Boiled and shredded. approx 4 cups

1 cube chicken bullion

1/4 Cup hot water

2 Cups mozzarella cheese, grated

8 oz cream cheese

sliced olives

26 oz Classico Tomato & Basil spaghetti sauce

DIRECTIONS:

Mix chicken bullion with hot water. Then add chicken chunks. In another bowl mix mozzarella cheese, cream cheese, and olives. Now layer your meal. Put some sauce on the bottom of a 9x13 pan. Now put on half the cheese, half the chicken mixture, half the noodles, and half the sauce. Then put on the rest of your chicken, noodles, sauce, and finish with the cheese. Cook for 45 minutes at 350 degrees.

Black Bean Soup

I got this recipe from a lady in our ward. It tasted so wonderful when she made it. You'll have to try it and see if it becomes a new favorite of yours too. The kielbasa sausage really adds a lot.

SAUTE:

1 chopped onion

1 chopped pepper (any color)

2 chopped carrots or a couple of handfuls of baby carrots

1 kielbasa sausage, chopped into pieces

When veggies are wilted ADD:

2-3 cups black beans (canned or cooked)

2-3 cups chicken broth (depends on how soupy you want it)

Season with 1/2-1 Tbsp of paprika (depending on the seasoning in your sausage) and 1/2 tsp black pepper. Let simmer approximately 30 minutes. Serve over rice. Can add sour cream or cheese or both. Serve with corn bread or another hearty bread.

Broccoli Cheese Soup

This has got to be one of my favorite soups. It just hits the spot every time. It makes quite a lot, so if it's just Devin and me, I half the recipe.

INGREDIENTS:

2 quarts water (8 cups)

1/2 Cup parsley

1 head chopped broccoli

1/2 cup chopped onions

1 quart milk (4 cups)

1/2 lb. butter (2 sticks)

1 pint half n half (2 cups)

1 cup flour

1/2 -1 cup grated mild cheddar cheese

3 Tbs Lawry's seasoning salt

1 pound frozen veggies (optional - I have never added these)

DIRECTIONS:

Bring water to boil. Add broccoli, parsley, and onions. Boil 10 minutes. Add milk and half n half. Heat to almost boiling. Be careful not to boil soup after milk has been added. Melt butter and add flour until thick. Stir slowly into soup to thicken. Add cheese, seasoning salt, and frozen veggies. Heat until cheese is melted and soup is nice and hot.

Michelle's Thanksgiving Rolls

Michelle makes these every year for Thanksgiving. They are Devin's favorite part. This year I was brave and tried to make them all on my own. They actually turned out pretty good. I like how she cuts, butters, and folds them before cooking. Super cool!

INGREDIENTS:

2 Tbs yeast

1/2 Cup warm water

1/4 Cup sugar

1/2 Cup powdered milk

1 Tbsp salt

2 beaten eggs

2 Cups warm water

6 Cups flour

1/4 Cup canola oil

DIRECTIONS:

Combine (stir) yeast, warm water, and sugar. Allow to stand until yeast dissolves. Mix flour, powdered milk, and salt together. Pour in remaining water, yeast mixture, eggs, and canola oil. Stir until well mixed. Cover and allow to rise 1 hour in warm place. Knead once or twice. Roll out on floured surface until flat. Cut into circles. Baste melted butter on tops of circles. Fold in half and place on cookie sheet close together. Baste more butter on tops of all the rolls. Let rise until light. Bake at 425 degrees until done. (Not sure how long. Probably how long you would cook regular rolls.)

Lemon Chicken

This is a super easy crock pot recipe that is really tasty. I serve ours with rice. I just cook it at the same time as the chicken in my crock pot that has two sections. It would also be good with some stir fry veggies.

INGREDIENTS:

4 boneless, skinless chicken breasts

1 can (6 ounces) frozen lemonade, thawed

3 tablespoons brown sugar

1 tablespoon vinegar

1/4 cup ketchup

DIRECTIONS:

Place chicken in greased 3-4.5 quart slow cooker. Stir lemonade concentrate, brown sugar, vinegar, and ketchup together. Mix well. Pour over chicken. Cover and cook on high 3-4 hours or on low heat 6-8 hours. Makes 4 servings.

Sloppy Joes

This is another one of Michelle's recipes but I really love it. It's quick, easy, and not to mention tasty. Those are the best meals ever!

1 lb ground beef
1/2 Cup ketchup
1/2 Cup water
2 Tbsp vinegar
1/4 tsp chili powder
1 tsp dry mustard
1 med onion
3/4 tsp salt
1/8 tsp pepper
1 Tbsp flour

Barely mix together. Simmer slow about 30 minutes. Serve on buns. Usually makes enough for a generous 8 buns. Click here for another good sloppy joe recipe.

Guacamole Dip

This is the best guacamole ever! Just try it. You'll love it.

3 avacados- peeled and mashed

1 lime, juiced (or just lime juice)

1 tsp salt (I use kosher or sea salt)

1/2 cup diced onion

3 tbsp chopped FRESH cilantro

2 roma tomatoes, diced

1 tsp minced garlic

1 pinch ground cayenne pepper (optional)

In a medium bowl, mash together avacados. Add lime juice and salt. Mix in onion, cilantro, tomatoes and garlic. Stir in cayenne pepper. Refrigerate 1 hour for best flavor or serve immediately.

Christmas Morning French Toast Bundt

This is Devin's family's tradition and I am all for it. It tastes so good to have this hot sticky french toast for breakfast. Yum! You'll have to try it and maybe it can become a tradition of your own.

24 Rhodes dinner rolls or 15 TX rolls - thawed but still cold
2 egg whites
1/3 C. hazelnut coffee creamer
3 Tbsp melted butter
2 Tbsp sugar
1/4 tsp nutmeg
1/2 Tbsp cinnamon
1/4 tsp ginger
1/2 Tbsp vanilla

Cut rolls into 1/4's. Mix all other ingredients together in a bowl. Dip rolls in mix and place in large bundt pan with non-stick spray. Cover bundt and leftover mix with plastic wrap and chill overnight. The next morning, remove wrap and slowly pour the leftover mix over rolls. Cover again with wrap and rise at room temperature until rolls reach the top of pan. 2.5-3 hours. Remove wrap and bake 350 degrees for 35 minutes. To prevent bundt from falling over sides of pan, carefully press rolls inward with fingers during baking cycle. Remove pan immediately and invert onto serving platter. Wait 5 minutes. Drizzle with syrup and sprinkle with powdered sugar. Slice and serve. Add more syrup if desired.

Pumpkin Cobbler

I got this recipe from a cook on campus when I used to waitress at Utah State. I am not a huge cobbler fan (unless it's dutch oven) but this one is super yummy! You must try it this holiday season. I just know you'll love it.

INGREDIENTS & DIRECTIONS:

1 box yellow cake mix (save 1 cup)
1/2 C. melted butter
1 egg

-mix together and spread into greased cake pan (9x13).

29 oz canned pumpkin
3 eggs
2/3 C milk
1/2 C brown sugar
1/4 C sugar
1 1/2 tsp. cinnamon
1 pinch nutmeg

-mix together and spread over cake layer.

1 C saved cake mix
1/2 C flour
1/2 C chopped pecans (I don't remember using these or not. So I am sure you could take them out or put them on half or whatever you want.)
3/4 C sugar
1/2 tsp baking powder
1/2 C butter

-mix together, cut in butter, and sprinkle over cake.

Bake at 350 degrees for 50 minutes or until center is not wobbly. Serve with whip cream and ice cream if desired.

Parmesan Knots

Okay so I made these the other night and can't get over how good they are. They are also freezable. The original recipe calls for store bought refrigerated biscuits but I made some from scratch. The biscuits recipe is by far the best one that I have made. You could do so much with it. The recipe came from sisterscafe.blogspot.com. I found it though on goodlookinhomecookin.blogspot.com.

Biscuits

In a mixing bowl dump:
2 cups flour (spoon it in and level with a knife)
2 1/2 tsp baking powder
1/2 tsp salt

Use a pastry cutter to add:
5 Tbls cold butter

Use a fork to fluff in the mixture:
3/4 c. buttermilk
3 Tbls. honey

Place the dough on a floured counter. Roll ( I just used my hands ) into a 1/2 inch thick 9x5 rectangle. Fold over to form a square. Roll again ( again I used my hands ) to a form the rectangle. Then fold in half one more time and pat out till it is about 3/4 inches thick. Cut out your biscuits.

Bake at 400* for 12 minutes. Enjoy!

Parmesan Knots

1/2 c canola oil
1/4 c Parmesan cheese
1 1/2 tsp dried parsley flakes
1 1/2 tsp dried oregano
1 tsp garlic powder
Dash pepper
3 tubes (12 oz) refrigerated buttermilk biscuits (double batch of the above biscuits, I recommend this)

Cut each biscuit in half. Roll each portion in a 6 inch rope; tie in a loose knot. Place on a greased baking sheets.

Bake at 400* 8-15 minutes until golden. While they are baking mix all the ingredients from the canola to the pepper in a bowl. Immediately brush the biscuits with the mixture. Serve warm. Cool remaining knots; transfer to a freezer container. May be frozen for up to 2 months.

To use frozen knots: Reheat, unthawed, @ 359* for 15-20 minutes.