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Sunday, December 13, 2015

No Knead White Chocolate Pecan Bread

This is just like Harmon's and so very simple to make, my ten year old made a batch right next to me as I made mine. Totally thrilled with this one!

No Knead White Chocolate Pecan Bread

A crispy, moist bread studded with white chocolate chunks and pecans.
Adapted from Jim Lahey's No Knead Bread recipe, NYTimes, 11-08-06

3 c. all purpose flour
1/4 t. instant yeast
1 1/4 t. salt
1 5/8 c. water (1 1/2 c. + 2T. water)
1/2 c. Baker’s white chocolate, coarsely chopped (2 full squares)
1/2 c. pecans, coarsely chopped

Method: In large bowl, combine flour, yeast and salt. Toss in chocolate and pecans to coat.  
Add water; stir till blended. Dough will be shaggy and sticky.  
Cover bowl with oil sprayed plastic wrap; rest on counter for 12-18 hours. 

Dust counter with flour, place dough on it.  Sprinkle flour on top, fold it in thirds like a letter.  
Cover with plastic wrap, let rest 15 min.  
With flour on counter and hands, shape dough into a ball.  
Generously flour a linen kitchen towel (or use parchment paper), place in bowl and set dough on top. 
Cover loosely with oil sprayed plastic wrap for 1-2 hours. 

30 min. before baking, heat cast iron pot, crock pot insert or Pyrex dish with lid in oven to 450°F.  
Invert dough into hot pot or simply lift parchment filled dough and set in baking dish. 
Cover with lid and bake 30 min. Remove lid and bake another 15-30 min. till desired browness.  
Cool completely on rack, slice and enjoy.

Monday, November 16, 2015

Pumpkin Bundt Cake

Pumpkin Bundt Cake
1 pkg. spice cake mix
1 sm. can pumpkin
1- 4oz pkg. butterscotch instant pudding
1/2 c. oil
3 eggs
optional, mix in 1/2 c. nuts or mini chocolate chips
 Frosting drizzle
4 oz. cream cheese
1/2 c. soft butter
1 tsp. vanilla
2 1/2 c. powdered sugar
Combine all ingredients except the nuts and mix well in mixer for 2 minutes. Add mix ins. Bake in a greased and floured bundt pan at 350 degrees for 40-45 minutes.
Cool before removing from pan.

Frosting: Beat all ingredients until smooth. Drizzle over warm cake.

Monday, November 9, 2015

Bottled Salsa a la Mallory Warner

Not only is she a great nurse and a fun co-worker but shes a great cooker and has the heart of a foodie like me! Thanks Mallory for another killer recipe!

Bottled Salsa a la Mallory Warner

1/2 bushel of tomatoes
6 JalapeƱos
2 Large yellow onions
8 Anaheim Peppers
1 cup apple cider vinegar
8 cloves garlic
1/4 cup - 1/2cup Sugar
1/4 cup Salt
1/4 cup fresh lime juice plus all the lime zest.

Prep: Wash tomatoes, blanch tomatoes to easily remove the skin. Core and cut tomatoes into quarters and place in to a 12 quart pan.

Method: Place peppers, onion and garlic into a food processer and process to a pulp. Leave some seeds in the jalapeƱo for some heat or remove all the seeds for little or no heat.

Add pepper mixture, salt, lime juice/zest and vinegar to the pot. Simmer at medium heat for 1.5 to 2 hours, till thicker, stirring every 5-10 minutes.   At the end of the time add sugar and remove from heat.

Ladle Salsa into pint bottles and seal with lids.

Can: Water bath bottles for 25 minutes. Remove from water and let them sit for 24 hours check for a solid seal on each bottle.


Fresh Pear Sauce

We had some beautiful and delicious fresh pears from The Big Red Barn  in Santaquin, then all of a sudden it had been 3 weeks since I bought them and they looked like they were on the edge of turning. So my son and I fixed up a version of this recipe and it was a total hit! It was so fun to involve him in the process. I love my "big" helper!


My "Big" helper
Fresh Pear Sauce

8-10 pears; peeled, cored, and cut into 1-inch pieces (I use Bartlett)
1/3 cup water
2 tsp. fresh lemon juice
3Tbsp. sugar
1 tsp. cinnamon
1/2 tsp. ground ginger
1/2 tsp. vanilla extract


Combine pears, water, lemon juice, cinnamon, ginger, and vanilla in a large saucepan. Bring to a boil over high heat. Reduce heat to medium-low and simmer with a lid on the pan, stirring occasionally, until pears have softened, about 25-30 minutes.

Use an immersion blender or blender to process the pear sauce until smooth. If you prefer a chunkier pear sauce, mash with a potato masher.

Once the pear sauce has cooled down, pour into glass or plastic containers. Cover and store in the refrigerator. The pear sauce will keep in the fridge for one week. You can also freeze or can the pear sauce.

Pear Sauce

Friday, November 6, 2015

Cute Spider Cake

Cute spider cake

Chicken Gnocchi Soup

Chicken Gnocchi Soup

7 Cups Water

3 Chicken Breasts

2Tbsp Chicken Bullion or Chicken base

1 Can Evaporated milk

1/2 cup chopped onion

2 cups chopped carrots

2 cups chopped celery

2 cans cream of chicken soup

1 tsp salt

1/4 tsp pepper

3 cups gnocchi 

Baby kale or spinach

1/4tsp Nutmeg

1 bay leaf

Bring water to a boil in a large pot. Add Chicken and the bullion. Cover and cook for 20-30 mins until chicken is no longer pink inside. Remove chicken and dice. Return to broth and add carrots, onion and celery. Cover and cook until tender. Add gnocchi and bay leaf-- cook for 10 mins or until the gnocchi are tender. Mix in the cream of chicken soup, evap. milk, roughly chopped kale and spices. Heat until warm and the kale is wilted.  Enjoy!

We really like to eat this with fresh rolls and butter. Or homemade baguette.

Wednesday, October 28, 2015

Chewy Peanut Butter Chocolate Chip Cookies

Chewy Peanut Butter Chocolate Chip Cookies

1 cup butter, softened
1 cup brown sugar
1/2 cup granulated sugar
1 1/2 cup creamy peanut butter (not natural-style)
2 eggs
2 tsp. vanilla
1tsp. baking soda
2  1/2 cups flour
1/2tsp salt
2 1/2 cup chocolate chips
1. Mix the butter and sugar with a mixer on medium speed until  creamy. Add the peanut butter, egg, and vanilla and beat until well- combined.
2. Whisk together the baking soda, flour, and salt in a small bowl, and slowly add the dry ingredients to the peanut butter mixture, mixing until just combined.
3. Fold in the chocolate chips and chill the dough in the refrigerator  for at least 30 minutes.
4. When ready to bake, preheat oven to 350 F.
5. Drop tablespoon-size (approximate) balls onto parchment paper-lined cookie sheets, and press each cookie down to slightly flatten.
6. Bake for 9-10 minutes until set and very light in color. They will appear under-done.
7. Let cool on cookie sheet for 5-10 minutes and transfer to a rack to cool completely.
8. Store at room temperature, tightly covered, for up to 5 days.

Monday, September 14, 2015

One Pot Zucchini Pasta

One Pot Zucchini Pasta
1 pound spaghetti or linguini
1 pound cremini or button mushrooms, thinly sliced
2 small zucchini, thinly sliced and quartered
2/3 cup  petite peas
2 cloves garlic, minced
2 sprigs thyme or 1/2 tsp dried
Kosher salt and freshly ground black pepper, to taste
1/3 cup grated Parmesan
1/4 cup heavy cream or half and half
In a large stockpot or Dutch oven over medium high heat, combine spaghetti, mushrooms, zucchini, peas, garlic, thyme and 5 cups water; season with salt and pepper, to taste.
Bring to a boil; reduce heat and simmer, uncovered, until pasta is cooked through and liquid has reduced, about 8-10 minutes. Stir in Parmesan and heavy cream.
Serve immediately!

Lemon Zucchini Bread with Glaze

 Lemon Zucchini Bread with Glaze
2 cups all purpose flour
2 tsp. baking powder
½ tsp. salt
2 eggs
½ cup canola oil (1/4cup coconut oil and 1/4cup canola oil)
⅔ cup sugar
½ cup buttermilk
2 TBSP fresh lemon juice
zest of 1 lemon
1 cup grated zucchini
Lemon Glaze:
1 cup powdered sugar
Juice from 1 lemon
1 to 2 TBSP of half and half - as needed to thin glaze
  • Preheat oven to 350 degrees
  • Flour and grease a 9x5" loaf pan or line with parchment liner
  • In a large bowl, blend together flour, baking powder and salt and set aside.
  • Mix oil and sugar together well- add the two eggs. Mix thoroughly.
  • Add the buttermilk, lemon juice, and lemon zest and blend together well
  • Fold in the zucchini until well coated
  • Add the wet mixture to the dry mixture and fold together until everything is well blended, but don't over-mix
  • Pour the batter into your loaf pan.
  • Place in your oven and bake for 40 to 45 minutes until a toothpick inserted in the middle comes out clean
  • Cool in the pan for 10 minutes and then remove to a wire cooling rack to finish cooling
For the Glaze:
  • In a bowl, mix the powdered sugar, lemon juice, and half and half. Adding only 1 to 2 TBS of lemon juice and/or half and half at a time to get the right consistency that you like.
  • Mix together with a fork until all the sugar is thoroughly mixed and glaze is thin enough to spread
  • Add half and half and/or lemon juice as needed for more to thin
  • Drizzle over cooled loaf
  • Let set, then slice and serve

jdawg sauce Copycat

THE BEST hot dog sauce ever.

jdawgs copycat sauce
  • 3/4 cup ketchup
  • 3/4 cup brown sugar
  • 1/4 cup honey
  • 1 tsp. cider vinegar
  • 1 tsp. soy sauce
  • 1/2 tsp. onion powder
  • couple splashes of tabasco or a small pinch of cayenne pepper
    Combine ingredients in a saucepan and heat just to boiling on medium heat.

    Drizzle over your favorite grilled all beef hot dog (Costco produces a mean all beef one) in the best and freshest hot dog roll you can find.

    Top with your favorite hot dog condiments such as banana peppers, diced onions, & a dill pickle spear). YUM YUM YUM!

    *double or even triple this recipe so that you can enjoy this sauce at the drop of a hat!

Thursday, September 3, 2015

Zucchini Pizza Crust and Homemade Pizza Sauce

You Guys! This is my new favorite pizza crust! Its tasty and healthy! You'll thank me later!

 Zucchini Pizza Crust and Homemade Pizza Sauce

8 cups shredded zucchini
1 cup shredded cheddar cheese
2/3 cup flour (sub almond flour)
2 cloves garlic, pressed or minced
3 tsp dried oregano
1 tsp basil
2 eggs, beaten
1/2 tsp salt Homemade

Pizza Sauce
4 large tomatoes, quartered
2 tbls olive oil
2 garlic cloves, pressed or minced
1 tbsp fresh oregano (sub 1 tsp dried)
1 tbsp fresh thyme (sub 1 tsp dried)
1 tsp salt

Zucchini Pizza Crust
Preheat oven to 550F with a pizza stone prebaking in it.
In a large bowl, toss the zucchini with 1 teaspoon coarse salt and set aside for 15 minutes. Squeeze the excess moisture out of the squash by wrapping it up in a clean tea towel or piece of cheese cloth and wringing it out, discarding the water.
Once all of the excess moisture has been wrung out and discarded, place the shredded zucchini back into the bowl and add the cheddar cheese, flour, garlic, oregano, basil, eggs, and salt. With your hands, incorporate all of the ingredients together. Place the zucchini mixture onto a piece of parchment paper at least 15” in diameter, set on something solid that will make it easy to transfer into the oven.
Using your fingers, spread the zucchini crust mixture to form a circle about 14” in diameter, 1/2" thick. Pinch the edges up so that it forms a nice crust. Once the pizza crust has been shaped, transfer the crust on the parchment paper onto the heated pizza stone in the oven. Bake for 8 minutes or until the crust starts to brown. Once the zucchini crust has baked for 8 minutes, transfer the pizza on the parchment paper out of the oven, onto the solid surface you used before. Top the pizza with sauce and any additional toppings that you'd like. Once the toppings are on, transfer the pizza on the parchment paper back onto the heated pizza stone in the oven and bake for an additional 4 minutes.

Homemade Pizza Sauce In a large heavy bottomed sauce pan, add the tomatoes, olive oil, garlic, oregano, thyme, and salt. Bring to a boil, breaking up the tomato. Lower the heat, then simmer for 15-20 minutes. Once simmered, puree all of the ingredients in a blender.

Sunday, February 1, 2015

Buffalo Chicken Dip

Frank's RedHot Buffalo Chicken Dip

1 (8 oz. pkg.Cream Cheese, softened
1/2 cup FRANK'S RedHot Buffalo Wings Sauce  
1/2 cup ranch dressing
2 cups shredded cooked chicken
 1/2 cup crumbled bleu cheese or your favorite shredded cheese

Preheat oven to 350°F. Combine all ingredients in a 1-quart baking dish. Bake 20 min. or until mixture is heated through; stir. Garnish as desired. Serve with crackers, tortilla chips and/or vegetables. Celery is especially good. 

Friday, January 30, 2015

Disney Cowboy Cookies

I made these today and I'm pretty sure that they are my favorites!

Disney Cowboy Cookies

4 cups old-fashioned rolled oats
4 cups flour
1 1/2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1/4 teaspoon cinnamon
2 cups (4 sticks) unsalted butter, softened
2 cup packed light brown sugar
1 1/3 cup granulated sugar
4 eggs, at room temperature
2  teaspoons vanilla extract
3 cups semisweet chocolate chips
1 cup butterscotch chips
1 cup coconut
In a large bowl, stir together the oats, flour, baking soda, baking powder, salt, and cinnamon.

In a separate bowl, blend the butter and sugars with an electric mixer until smooth, about 2 minutes. Add the eggs and continue to beat until fluffy, about 1-1/2 minutes. Blend in the vanilla extract.

Using a wooden spoon, stir the dry mixture into the butter mixture one half at a time. Mix in the chocolate chips and walnuts. Refrigerate the dough for 1 to 2 hours.

Heat the oven to 350 degrees. Line a large, preferably light-colored baking sheet with parchment.

Using a scant 1/4 cup or cookie scoop, shape the dough into balls and place them on the sheet about 2 inches apart.

Use your fingertips to flatten each ball to 1/3 inch thick. Bake the cookies on the center oven rack for 13 to 14 minutes, turning the sheet about halfway through. When they're done, the cookies should be very lightly browned and still look moist. Don't overbake them.

Cool the cookies on the baking sheet for 2 to 3 minutes, then transfer them to a wire rack.

Customizing your Cowboy Cookies
  --Cranberry White Chocolate Cowboy Cookies: 1 cup each of white chocolate chips and dried, sweetened cranberries.

  --Peanut Butter Cowboy Cookies: 2 cups of peanut butter chips or 1 cup each of peanut butter chips and chocolate chips.