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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.