Tuesday, September 28, 2010

Italian Noodles

Recipe from Melinda. I'm not sure where she got it from.
If you love those summery pasta dishes, this one will be a new favorite! Super easy. You can adjust the amount you make based on how many noodles you cook. I usually make way too much!

  • Spaghetti Noodles
  • One bottle regular Italian Dressing
  • 1/4 -1/2 an onion
  • Optional Veggies: Cucumber, Broccoli, Olives, Tomatoes, etc.

  1. Cook noodles and strain.
  2. Run cold water over noodles until they are no longer hot.
  3. Put noodles in a large bowl and add the Italian dressing.
  4. Dice onion into small piece and add to noodles.
  5. Stir in chopped/sliced veggies.
  6. Chill until ready to serve.

Monday, September 27, 2010

Addictive Sweet Potato Burritos

This recipe is adapted from the recipe on www.allrecipes.com. It turned out soo delicious; very filling and warm,  and yet pretty healthy compared to the usual burrito! I will probably never go back to the regular burritos!


1 Tbs. vegetable oil
1 onion, chopped
4 cloves garlic, minced
4-6 cups black beans, drained and mashed in bowl
3 Tbs. chili powder 
2 tsp. ground cumin
4tsp. mustard
3 Tbs. soy sauce
4 cups cooked and mashed sweet  potatoes
12 (10 inch) flour tortillas, warmed
8 ounces shredded cheddar cheese (or however much you want to use)

Sour cream
Cilantro, chopped 


1. Preheat oven to 350 degrees.

2. Heat oil in a medium skillet, and saute onion, garlic, chili powder, cumin, mustard, and soy sauce. Gradually stir in mashed beans until warmed. 

3. Divide bean mixture and mashed sweet potatoes evenly between warm tortillas. Top with cheese. Fold up tortillas burrito style, and place on baking sheet. Spray burritos with cooking spray to give it a nice crispy outer layer. 

3. Bake for 12 minutes in the over, and serve with sour cream, cilantro and salsa. 

CPK's BBQ Chicken Pizza

This pizza is really great! Lots of flavor, with sweet bbq sauce and cilantro to add a little kick. I found this recipe from The Pioneer Woman, who has thousands of amazing recipes- and she's hilarious. Her site is : thepioneerwoman.com. Enjoy!


  • 1 whole Recipe For Pizza Crust (mine Makes Two Crusts)
  • 2 whole Boneless, Skinless Chicken Breasts
  • ½ cups Barbecue Sauce
  • Olive Oil, For Drizzling
  • Salt For Sprinkling
  • 16 ounces, weight Fresh Mozzarella Cheese, Sliced Thinly
  • ½ whole Red Onion, Cut In Half And Sliced Very Thin
  • Chopped Cilantro, to taste


Preheat oven to 375 degrees.
Salt chicken breasts on both sides, then place in an ovenproof dish. Pour BBQ sauce over the breasts and turn them over to coat. Bake for 20 to 25 minutes, or until chicken is done. Remove from oven and cut into a fine dice. Set aside.
Increase oven temperature to 500 degrees.
Roll/stretch out one pizza crust. Lay it on a sheet pan drizzled with olive oil. Drizzle a little olive oil on the crust, then sprinkle on a little salt.
Spoon a couple of tablespoons of extra BBQ sauce on the crust and spread it evenly. Top sauce with half the sliced mozzarella. Sprinkle on half the diced chicken and thinly sliced red onion.
Sprinkle again with a little salt, then bake for 15 to 17 minutes, or until crust is golden brown and toppings are bubbly.
Remove from the oven and sprinkle on plenty of chopped cilantro. Cut into squares and serve immediately. Repeat with other crust and other ingredients, or save for another time.

Basic Crust Recipe


  • 1 teaspoon Instant Or Active Dry Yeast
  • 1-½ cup Warm Water
  • 4 cups All-purpose Flour
  • 1 teaspoon Kosher Salt
  • ⅓ cups Olive Oil

Preparation Instructions

Sprinkle yeast over 1 1/2 cups warm (not lukewarm) water. Let stand for a few minutes.
In a mixer, combine flour and salt. With the mixer running on low speed (with paddle attachment), drizzle in olive oil until combined with flour. Next, pour in yeast/water mixture and mix until just combined, and the dough comes together in a sticky mass.
Coat a separate mixing bowl with a light drizzle of olive oil, and form the dough into a ball. Toss to coat dough in olive oil, then cover the bowl tightly with plastic wrap and set it aside for 1 to 2 hours, or store in the fridge until you need it.
Note: it's best to make the dough at least 24 hours in advance, and 3 or 4 days is even better.
When you are ready to make the pizza, grab HALF the pizza dough (recipe makes 2 crusts) and squeeze the dough toward the bottom to form a nice, tight, pulled ball. You can roll out the pizza with a rolling pin if you'd like, but sometimes it's just as easy to throw it around and pull and stretch till it feels right. And when the crust is nice and thin, lay it on an oiled baking sheet or pizza pan. Drizzle a little olive oil on the dough and spread it with your fingers. Very lightly sprinkle some salt on the crust.
Preheat oven to 375 degrees. Top your crust with your toppings of choice. Then bake for 15 to 17 minutes, or until crust is golden brown and toppings are bubbly.

Sunday, September 26, 2010


Recipe from MaJo. One of Brooks' favorites!
Makes enough for one 8x8 pan.

Ingredients for Bread:
  • 1/2 cup shortening or margarine
  • 1/4 cup brown sugar
  • 1 egg
  • 1/2 cup molasses
  • 1 1/2 cups flour
  • 3/4 tsp ginger
  • 3/4 tsp cinnamon
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 cup boiling water
  • cool whip (optional)

Ingredients for Lemon Sauce:
  • 1/2 cup sugar
  • 1 tbs corn starch
  • 1/8 tsp nutmeg
  • 1/8 tsp salt
  • 1 cup cold water
  • 2 tbsp margarine
  • 2 tbsp lemon juice

Directions for Bread:
  • Grease and flour pan.
  • Mix bread ingredients.
  • Pour into pan and bake at 350 degrees for 30-35 minutes.

Directions for Lemon Sauce:
  • Add all ingredients EXCEPT margarine and lemon juice.
  • Boil.
  • Remove from heat and add margarine and lemon juice.
  • Top with cool whip and serve over bread.

Curried Rice

  • 1 cup raw rice
  • 2 tablespoons bacon grease or substitute (such as oil, but may change the flavor)
  • 1 large onion, chopped
  • 1 green pepper, chopped
  • 1 1/2 teaspoons curry powder, or to taste
  • 1/8 teaspoon thyme leaves
  • 1 teaspoon salt
  • 1 cup canned tomatoes
  • 1 cup stock made with bullion cubes (or 1 cup or canned broth)
  • Crumbled crisp bacon

  • Saute onion and pepper in fat until soft.
  • Gradually add the rice and stir until it is somewhat transparent.
  • Add other ingredients and stir until rice is done/soft.
Serve as a side or over chicken or pork!

Spanish Rice

Recipe from Sarah & TJ Mabey

  • 1 pound hamburger
  • 1/4 cup of chopped onion
  • 1 (ten ounce) can tomato soup
  • 1 cup water
  • 1 can black beans
  • 1 cup salsa
  • 1 cup rice
  • 1/2 cup shredded cheese

  • Brown hamburger and onion together.
  • Add soup, water, corn, beans and salsa.
  • Bring to a boil.
  • Add rice.
  • Sprinkle shredded cheese on top and simmer for 10 minutes or until rice is cooked and cheese is melted.

Peppermint Bark

Another Holiday Favorite growing up!
Grandma Buis used to make this, then my mother, and now onto the next generation!
We mix plates of peppermint bark and Calli's English Toffee for our neighbors every year. Quick, easy and delicious!

  • 1 bag regular red and white Peppermints
  • 1 bag white or milk chocolate chips

  • Lay wax paper onto large cookie sheet
  • Crush peppermints in a blender.
(Or if you are like our mother, crush them in a double layered ziplock bag by banging them with a hammer!) You want small/tiny pieces, but don't crush so much that all you have left is "peppermint dust".
  • Add chocolate to a large microwavable bowl.
  • Melt chocolate in microwave for 30 seconds at a time.
  • After each 30 seconds, stir the chocolate to prevent it from burning.
  • After all chocolate is melted (about 2 minutes), slowly mix in and stir the peppermints. You want a good mix, not too much peppermint or it will be too dry.
  • Stir fast before the chocolate hardens!
  • Pour chocolate over cookie sheet and spread into thin layer.
  • Allow to cool and harden, either at room temperature or in the refrigerator.
  • Break into pieces and place in gift bags or onto plates to serve!

Cheese Balls

Another delicious recipe from MaJo! We make cheese balls every Christmas. Not only are they delicious, but they make easy gifts for friends AND if you take the labels off the little cheese spread jars (soak them under hot water) then you have perfect little glass cups!

Tripled recipe makes 8 regular sized balls.

  • 1 (eight ounce) cream cheese
  • 1 (five ounce) Rocha Blue cheese spread
  • 2 (five ounce) Old English (cheese spread, not the cologne)
  • 1 tablespoon grated onion
  • 1 teaspoon Worcestershire sauce
  • 1/4 cup chopped nuts (walnuts or pecans)
  • Couple tablespoons fresh parsley-chopped
  • 1/2 cup chopped nuts
  • Choice of crackers (Ritz, etc.)

  • Mix all ingredients EXCEPT the 1/2 cup of nuts, the parsley and the crackers.
(You still mix in the 1/4 cup of chopped nuts, just not the 1/2 a cup. Make sense?)
  • Lay down plastic wrap, enough to wrap around a ball and tie.
  • Mix the 1/2 cup of nuts and the parsley.
  • Lay out a small amount (enough to cover the outside of your ball) of nut/parsley mixture on plastic wrap.
  • Drop desired amount of cheese ball mix onto this.
  • Wrap up plastic wrap to form a ball and tie closed.
  • Refrigerate until ready to eat!

Doc's Banana Bread

Doc's homemade and perfected recipe! We make this bread ALL the time in the fall. Super easy to make and super yummy. Makes your house smell good too.

  • 2 1/2 cups flour
  • 1 tsp salt
  • 2 tsp baking soda
  • 1 cup shortening
  • 4 eggs
  • 2 1/3 cups sugar
  • 2 cups mashed bananas (best if bananas are browning)
  • 1 cup chopped walnuts (optional)
  • chocolate chips (optional)

  • Mix all ingredients together.
  • Put even amounts into 2 greased bread pans. (We line the bottoms of the pans with wax paper to help them come out easily.)
  • Cover with foil and bake at 350 degrees for 65-70 minutes.
  • Check with toothpick or knife to confirm it is thoroughly cooked.
  • Take bread out of pans too cool, otherwise the bottom of the bread will be soggy.

Instant Maple Syrup

For all those times you find you have made pancakes or waffles but are out of syrup!
I have no idea where this recipe came from, but it is in my recipe book. I can't think of a single time growing up that we had store bought syrup. It was always homemade!

  • 1 cup water
  • 2 cups sugar
  • 1/2 teaspoon Imitation Maple Flavoring

  • Pour one cup boiling water over 2 cups of sugar.
  • Add maple flavor and stir.

For thick syrup:
  • 2 tablespoons water
  • 1/4 cup sugar
  • 1 1/2 cups corn syrup
  • 1/2 teaspoon maple flavoring
Bring to boil. Boil for 2 minutes. Will thicken as it cools.

Greenbean Casserole

A Thanksgiving favorite!


  • 3/4 cup of milk
  • 1/8 teaspoon of pepper
  • 1 small can of cream of mushroom soup
  • 2 (14.4 ounce) cans cut green beans, drained
  • 1 1/3 cups French's Original French Fried Onions (Usually comes in a can, often in the pasta isle.)

  • In 1 1/2 quart casserole dish, mix all ingredients EXCEPT the French Fried Onions. Make sure the beans are drained!
  • Bake for 30 minutes at 350 degrees or until hot.
  • Stir.
  • Top with French Fried Onions.
  • Bake another 5 minutes or until onions are golden.

Orange Julius

Serves 4-6

  • 1 (6 ounce) can frozen orange juice
  • 1 cup milk
  • 1/3 cup sugar
  • 1 tsp. vanilla (be careful not to add too much)
  • 12 ice cubes
  • Mix all ingredients in blender until desired texture is achieved.

Homemade Rootbeer

This might be super easy, but I spent a lot of years with no idea how people made their own root beer! This is the easy, quick way. I know some people do something bigger and grander, but this one always works great for us.
Makes 5 gallons.

  • 5 gallons of water
5-7 pounds of dry ice (amount depends on how much fizz you want. The more dry ice, the more carbonated it will be.)
  • 5 pounds sugar
  • 2 regular size bottles of root beer extract (found in the spice isle)

  • Using at least a five gallon container, combine 3 gallons of water, 5 cups of sugar and the two little bottles of root beer extract.
  • Stir until most of the sugar dissolves.
  • Add approx. half of the dry ice.
  • Once dry ice is added, stir often to keep sugar from forming on bottom of container.
  • Slowly add the rest of the dry ice.
  • (You don't want to add it all too soon or it might bubble over.)
  • Add rest of water. Stir for approximately 30 minutes or until well carbonated.

Homemade Noodles

Recipe from MaJo, and we all know any recipe from her is going to be good!
MaJo does this recipe times 5 to get the amount of noodles she needs. So, you might need to adjust for your family size.

1 egg
1 cup flour
1/2 teaspoon salt
1 1/2 teaspoons vegetable oil
pinch of parsley
1/2 an egg shell of water (about 1/4 a cup of water)

  • Mix ingredients. Dough will seem dry.
  • Roll into thin layer over flour coated surface.
  • Add flour if needed to help with cutting.
  • Roll dough as if you are going to make cinnamon rolls and cut dough into thin slices.
  • Unroll. Lay flat.
  • Let dough dry for 15 minutes.
  • Throw into pot of broth. Add carrots, celery, etc. (If wanted)
  • Boil.
  • Cook noodles for 10-15 minutes. Add meat, etc. for a stew.