Friday, January 5, 2018

Cowboy Caviar

"Black beans absorb other flavors superbly, so try to leave this for at least 20 minutes before serving to allow the different flavors to blend together."

 2 (15 oz) can black beans, rinsed & rained
 2 diced tomatoes
 2 cups frozen corn kernels, thawed (Trader Joe's "Fire Roasted")
1/2 red onion, chopped
1 cup red bell pepper, diced
1/4 cup chopped pickled jalapeno peppers
1 ripe avocado chopped
1/4 cup chopped cilantro
1/2 teaspoon garlic salt

Dressing options-
1 cup Wishbone Robusto 
1/4 c red wine vinegar
3-4 T lime juice
1 T olive oil (optional)
1 T pepper
1 t sugar
1/2 t cumin

Frito Scoops

Mix beans, tomatoes, corn, onion, bell pepper, and jalapeno peppers in a large bowl. Season with garlic salt. Add dressing and cilantro; toss to coat. Refrigerate for 20 minutes or until ready to serve.  Add avocados before serving.

Sweet and Sour Chicken

  • 1/4 cup fresh pineapple juice
  • 2 tablespoons water
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon low sodium soy sauce
  • 2 tablespoons brown sugar
  • 2 tablespoons ketchup
  • 1 tablespoon cornstarch
  • 1 1/4 lbs chicken breasts cut into bite size pieces
  • 1/3 cup cornstarch
  • 2-3 tablespoons vegetable oil
  • 1 medium onion large chop
  • 1 green pepper seeded large chop
  • 1 red pepper seeded large chop
  • 1 1/2 cups fresh pineapple large chop
  • 2 pinches crushed red pepper
  • Salt to taste
  • Optional: Cooked Rice or Chinese noodles
  1. In small saucepan combine pineapple juice, water, vinegar, soy sauce, brown sugar, ketchup and 1 tablespoon cornstarch. On low heat simmer until thickened; whisking frequently. Cover and remove from heat.
  2. In large Ziploc bag combine chicken and 1/3 cup cornstarch. Shake until coated. Heat vegetable oil in large skillet over medium high heat. Add chicken; shaking any access cornstarch off the chicken. Cook until nicely browned on all sides; about 7 minutes. Reduce heat if needed so chicken does not over brown or stick to the pan. Remove chicken to plate.
  3. Add 1 tablespoon of oil to skillet over medium high heat. Add onion and cook for 1-2 minutes. Add peppers to skillet and cook for additional 3-4 minutes stirring frequently. Reduce heat to low; add chicken back to pan with peppers and onions and cook for 1 minute. Add sauce to skillet, pineapple, red pepper and salt to taste. Gently stir to combine and heat until warmed. Serve over cooked rice or Chinese noodles.
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The Best Ever Broccoli Salad

SERVES 12  |  ACTIVE TIME 22 Min  |  TOTAL TIME 30 Minutes

3 pounds fresh broccoli florets, washed
1 cup bacon crumbles
1 cup golden raisins
1 cup toasted pine nuts (or your favorite nut)
¾ cup mayonnaise
¼ cup sour cream
¼ cup granulated sugar
2 tablespoons fresh lemon juice
½ teaspoon kosher salt
½ teaspoon fresh ground black pepper
½ medium red onion, diced

Bring a large pot of water to a boil.  Add broccoli and cook for 30 seconds.  Drain water and rinse with ice cold water or place broccoli in an ice bath.  Drain and set aside.

Reserve a small handful of bacon, raisins and pine nuts for garnish.

In a medium bowl combine mayonnaise, sour cream, sugar, lemon juice, salt and pepper.  Whisk to combine. Set aside.

Place broccoli, onion and remaining raisins in a large bowl.  Pour dressing over top.  Toss to coat.  Chill.

When ready to serve add nuts and bacon and toss well.  Garnish with reserved bacon, raisins and pine nuts.  Serve and enjoy!

COOK’S NOTES:  Broccoli is even better if you blanch it first (boil quickly and then chill), but you can make this recipe with fresh broccoli too.

If you prefer you salad crisper:  add onions and raisins to dressing and chill until ready to serve.  When serving assemble salad as instructed above.

Recipe from The Slow Roasted Italian

Tuesday, December 19, 2017

Sweet Potato Casserole

A sweet and decadent side dish, this really is the BEST Sweet Potato Casserole. It is perfect for the holidays!
A sweet and decadent side dish, this really is the BEST Sweet Potato Casserole. It is perfect for the holidays!
  • Prep Time: 20 mins
  • Cook Time: 1 hour 30 mins
  • Total Time: 1 hour 50 minutes
  • Yield: 10 servings
  • Category: Side Dish


  • 4 medium sweet potatoes (about 24 oz)
  • 1 cup sugar
  • 1 cup milk
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon salt
  • 1 cup light brown sugar
  • 1/2 cup all-purpose flour
  • 6 tablespoons butter, cut into small cubes
  • 1 cup pecans, chopped


Preheat the oven to 375ºF.
Scrub the sweet potatoes and pierce generously with a fork. Place on a baking sheet and bake until fork tender, 30-45 minutes. When they are cool enough to handle, scoop out the flesh into a large bowl.
Raise the oven temperature to 400ºF.
To the bowl with the sweet potatoes, add the sugar, milk, eggs, vanilla and salt. Mash until combined.  The mixture does not need to be completely smooth – lumps are ok.  Pour the potatoes into a large baking dish. (I use a 3 quart baking dish.)
In another bowl, combine the brown sugar, flour and butter. Using a pastry cutter, cut the butter into the mixture until it resembles coarse crumbs.  Stir in the pecans.  Sprinkle the crumb mixture over the top of the potatoes.
Bake in the oven until golden brown, 30-40 minutes.  Let the casserole sit for a few minutes before serving.

source: The Pioneer Woman via Serious Eats

Shauna's Lasagna

Makes 1 - 13" x 9" pans
2 rolls of Jimmy Dean Pork sausage, 1 hot and 1 regular
2 (16 oz) jars marinara sauce
2 cups of container ricotta cheese
1 cup cottage cheese
3 eggs, lightly beaten  
1/4 c milk
2 T chopped fresh basil or 1 t dry basil
1/4 teaspoon black pepper
12 no-boil lasagna noodles
1 cup shredded mozzarella cheese, for the top!

1.Preheat oven to 375 degrees.

2.Cook sausage in a large skillet over medium heat/high heat for 8-10 minuted or until completely cooked, stirring frequently; drain.  Return to pan.  Reserve 3/4 c marinara sauce for the end.   Stir remaining marinara into meat mixture and both tomato sauce cans. 
3. In a large bowl combine cheeses,  eggs, milk, basil, and pepper. 
4.  Spread 3/4 cup reserved marinara sauce in ungreased 13 X 9 baking dish; top with 3 noodles (crosswise). Spread with 1/6 of ricotta mixture, top with meat mixture; repeat layering twice with noodles and ricotta mixture and meat mixture, ending with noodles. 

 5.Pour remaining marinara sauce over pasta. Sprinkle with mozzarella cheese. 
Cover with foil and bake 45 minutes; remove foil and bake another 20 minutes. If desired, place lasagna under broiler for 2 minutes to brown cheese. Let sit for 10 minutes before serving.

The "Family" Orange Roll Recipe

2 cups milk scalded (warmed)
1/2 cup sugar
1/2 cup oil
3 tsp. salt
2 cups flour
2 eggs
2 Tb. yeast
1/2 cup warm water
4-6 cup flour

1/4 lb. butter (margarine OK)
1 cup sugar
1 orange peel grated (just the orange part of the rind)

2 1/2 cup powdered sugar
Juice of one orange

Dissolve the sugar, oil and salt in the warm milk. Add 2 cups flour and let sit until spongy. (About 15 minutes). While waiting dissolve the yeast in warm water then add to dough mixture with the eggs.

Add flour one cup at a time until dough pulls away from the sides of the bowl. Kneed. Let rise until doubled about one hour. (see ** note below)

Mix butter, sugar and orange rind together. Punch the air out of the dough, and divide into six equal parts. Roll one part into a large circle, spread 1/6 of the filling on the dough. Cut into eight wedges and roll each up like a crescent roll. Place rolls close together on a greased cookie sheet.

Repeat with the remaining 5 segments of dough. Let rise until almost doubled.
Bake at 400 for 8-10 minutes, until slightly browned. (ovens are different, watch this stage and adjust as necessary) While baking, mix the powdered sugar and orange juice tongether until smooth and creamy. Spread the frosting over the rolls while they are still warm.

IF USING  SAF Instant yeast and add it straight to the dough mixture - totally skipping dissolving the yeast in warm water (I still add the water right to the dough bowl) AND the initial dough raising step.

BBQ Bakes Beans for a Crowd

Long time family recipe for baked beans, probably made every 4th of July for 30 yrs!

1/2 lb bacon
1 large onion, chopped
1 8 oz can crushed pineapple
1 #10 can pork and beans
2 tsp mustard
2 tsp vinegar
2 tsp Worcestershire sauce
1 1/2 cup catsup
1 1/2 cups brown sugar
1/4 tbs Red Pepper flakes

Brown bacon and onion. Drain fat! Mix remaining ingredients in large casserole bowl and stir. Bake covered with foil for 1 hour at 375. Remove foil and bake 45 minutes more 

OR Mix all the ingredients in a Crock Pot and bake for 3 hrs or until thickened.


Mushroom Florentine Pasta

·       8 ounces (weight) linguine pasta, uncooked (same amount of other pasta may be substituted)
·       3 tablespoons all-purpose flour
·       8 ounces chicken broth (vegetable broth may be substituted)
·       8 ounces whole milk
·       1/2 teaspoon salt
·       1/2 teaspoon black pepper
·       1.5 ounces (3 tablespoons) olive oil
·       8 ounces sliced mushrooms
·       2 garlic cloves, minced
·       3 ounces (weight) Gruyere cheese (or Gouda), shredded
·       2 cups fresh baby spinach leaves
1.    Begin cooking pasta according to package instructions.
2.    Whisk together flour, chicken broth, milk, salt and pepper. Set aside.
3.    While pasta cooks, in a large skillet heat olive oil over medium-high heat. When oil begins to ripple add sliced mushrooms, sauté for 6 minutes. Add minced garlic, sauté for 2 more minutes until garlic just begins to brown.
4.    Whisk flour, chicken broth, milk, salt and pepper mixture into mushrooms and garlic, bring to a simmer and cook, stirring occasionally until thickened, about 3-4 minutes.
5.    Add shredded cheese, stir until cheese has melted.
6.    Mix in spinach, allow to wilt.

7.    Add drained pasta to skillet, toss to coat.

This delicious recipe brought to you by She Wears Many Hats 

Monday, April 10, 2017

Honey Walnut Shrimp

You're going to want to try this - I won't have to order the Walnut Shrimp at PF Chang's anymore because I can make it myself.  "Hong Kong Style Chinese recipe! Crispy battered shrimp tossed in creamy sauce topped with sugar coated walnuts"
If served with rice I think that 4-5 large shrimp per person is enough.  Recipe modified from Allrecipes.


  • 1/2 cup water
  • 1/2 cup white sugar
  • 1/2 cup walnuts

  • 1/4 cup mayonnaise
  • 2 tablespoons honey
  • 1 tablespoon canned sweetened condensed milk
  • 2 tablespoons lemon juice, then add to taste preferences.

1 egg white
1/2 cup corn starch
  • 1 pound large shrimp, peeled and deveined
  • 1 cup vegetable oil for frying


  1. 1. Prepare the Caramel Glaze by heating up 1/2 cup of water until it boils. Add in the sugar and keep stirring until it turns golden color. Add the walnut halves into the caramel. Lower the heat for another 1-2 minutes, then remove the walnuts and place them on a piece of parchment paper to dry. Make sure the walnuts are not sticking together. (DO NOT use regular paper towels as the walnut halves will stick to the paper.)

  2. 2. Whip egg whites in a medium bowl until foamy. Stir in the cornstarch until it has a pasty consistency. Heat the oil in a heavy deep skillet over medium-high heat. Dip shrimp into the batter, and then fry in the hot oil until golden brown, about 2-3 minutes. Remove with a slotted spoon and drain on paper towels.

  3. 3.In a medium serving bowl, stir together the mayonnaise, honey, sweetened condensed milk and lemon juice.  Taste, add lemon juice until the mayo taste diminishes. Add shrimp and toss to coat with the sauce. Sprinkle the candied walnuts on top and serve.

Tuesday, January 3, 2017

Buttermilk Caramel Syrup

This Buttermilk Carmel Syrup Recipe was served at our Ward Christmas Breakfast - it originates from Joy Hartwell.  The taste is amazing.

1 c butter
1 cup buttermilk
1 Tablespoon light Karo 
2 c sugar
1 teaspoon baking soda
1 teaspoon vanilla

Bring all your ingredients to a light boil except for the baking syrup and vanilla.  Once mixture starts to boil add the baking soda.  Stir rapidly,  the baking soda will make the mixture puff up so cook it in a deep pan.  Once the mixture has cooked for about 5 minutes remove from stove and add 1 t vanilla.

Friday, July 1, 2016

Shrimp/Crab Louie Pasta Salad

I had this salad at Grandma's & Grandpa Rays house the other day and loved it so much that I have made it twice since then.  It is the perfect summer salad.  I personally do not like shrimp so much so I use crab instead of the shrimp.  This serves 6-8 people.

3 cups spiral shaped pasta, uncooked
1 cup mayonnaise (the real stuff)
1/2 cup ranch dressing
1/3 cup seafood cocktail sauce
2 tablespoons fresh lemon juice
1 teaspoon Worcestershire sauce
salt and pepper
1 lb medium cooked shrimp, peeled & deveined
1/2 cup chopped fresh tomato
1/2 cup sliced green onion
1/4 cup chopped sweet red pepper
2 tablespoons chopped fresh parsley

Cook pasta according to package directions; drain.
Rinse with cold water to cool quickly; drain well.
Meanwhile, in a large bowl, whisk together mayonnaise, ranch dressing, seafood cocktail sauce,lemon juice, Worcestershire sauce and salt& pepper.
Stir in cooled pasta and remaining ingredients.

Serve immediately or cover and refrigerate.

Wednesday, April 20, 2016

Curried Coconut Chicken

So so good!  I found this on but I made two very important changes - I do not cook the chicken until the very end.  I have found that if you cook chicken really long it becomes tough!  I also use tomato paste instead of tomato sauce, that cuts the cooking time down. If you want a runnier sauce then use the tomato sauce as listed 

10 minutes prep time   50 minutes cook time   Ready in 1h 10m


2 pounds boneless skinless chicken breasts, cut into 1/2-inch chunks
1 teaspoon salt and pepper, or to taste
1 1/2 tablespoons vegetable oil
2 tablespoons curry powder
1/2 onion, thinly sliced
 2 cloves garlic, crushed
1 (14 ounce) can coconut milk
1 (14.5 ounce) can stewed, diced tomatoes with juice
4 T can tomato paste or 1 (8 ounce) can tomato sauce
3 tablespoons sugar


1. Season chicken pieces with salt and pepper. Set aside.
2.Heat oil and curry powder in a large skillet over medium-high heat for two minutes. Stir in onions and garlic, and cook 1 minute more. 
3. Pour coconut milk, tomatoes, tomato paste, and sugar into the pan, and stir to combine. Cover and simmer, stirring occasionally, approximately 30 to 40 minutes.
4. Increase heat to medium, and add chicken.
5. Cook for 7 to 10 minutes, or until chicken is no longer pink in center and juices run clear.

Serve over Rice/Quinoa mix

Submitted by Shauna Oakes

Tuesday, April 19, 2016

Grandma Lainey's Pickled Beets

  • 2 1/2 cups sliced canned beets, juice reserved
  • 1/2 cup apple cider vinegar 
  • 2 tablespoons sugar
  • 2 whole cloves ( i would decrease this to one clove - sh)
  • 3 black peppercorns
  • 1 bay leaf
  • 1/2 teaspoon salt
  • 1 small onion, sliced

Place the beets into a medium bowl and set aside.
In a medium saucepan, combine vinegar and 1/2 cup beet juice and bring to a boil. 
Add sugar, cloves, peppercorns, bay leaf, salt and onion, and return to a boil. Remove from heat, and pour mixture over the beets. 
Toss until coated, cover and chill. 
Serve the beets very cold.

Submitted by Elaine Willardson