Wednesday, September 29, 2010

Tortellini Soup

Marianne Galli made this for our Souper Saturday.  First dish gone, easy!  It was really delicious.  Sorry, I didn't take any pictures:).

Tortellini Soup
garlic clove, minced
onion chopped
chicken stock
9 oz. pkg.
cheese tortillini
14 oz can
diced tomatoes with liquid
10 oz pkg.
basil leaves, sliced
Parmesan cheese grated
salt and pepper to taste
In a large saucepan, melt butter. Sauté garlic and onion.
Add stock and water.
Bring to a boil, and add tortellini and reduce heat and simmer 5 minutes.
Add Tomatoes and cook 4 minutes.
Add spinach and basil, cook 1-2 minutes.
In a small mixing bowl, whisk egg, Parmesan, salt and pepper.
Slowly drizzle into soup and cook 2 minutes.
Servings: 6

Tuesday, September 28, 2010

Cheesy Bread

I just made this for our monthly Soup Sunday.  Flew off the counter, literally!  It was so delicious.  I loved the flavoring the italian dressing base gave it.  Also, no fail--for those of us who are bread challenged.

Cheesy Bread
From Your Homebased Mom Blog

2-1/2 cups flour
1 teaspoon salt
1 teaspoon sugar
1 Tablespoon yeast
1 cup warm water (120*F)
1 Tablespoon oil
1/4 cup prepared Italian salad dressing
1/2 tsp sugar
1/8 tsp salt
1/4 tsp garlic powder
1/4 tsp ground oregano
1/4 tsp dried thyme
dash pepper
1-2 Tablespoons grated Parmesan cheese
1 cup shredded mozzarella cheese
In a bowl, combine the first four ingredients. Combine water and oil; add to flour mixture. Add additional flour if needed to form a soft dough. Turn onto a floured surface; knead for 1-2 minutes or until smooth and elastic.
Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place for 20 minutes.
Punch the dough down; place on a greased 16″ pizza pan and pat into a 16″ circle. Combine salad dressing and seasonings, brush evenly over dough, all the way to the edges. Sprinkle with cheeses.
For a fluffier cheese bread, at this point, allow the bread to rest for 15 minutes or so. If you’re in a hurry, just skip this rise. (The bread will rise while it bakes, too.)
Preheat the oven to 450*F. Bake for 11 minutes or until golden brown. Slice. Serve warm.

Monday, September 27, 2010

German Pancakes

Whether you call these Dutch Babies, Puff Pancakes, Statch or German Pancakes- the results are the same: pure deliciousness. Mom made these for us when we were growing up, so its a comfort food as well- not sure the origin of the recipe. This is my kids favorite breakfast and that is saying something given that I live in a household full of breakfast fanatics. I make these for dinner sometimes too...just because.
picture courtesy google images
German Pancakes

1 cup milk
6 eggs
1 cup flour
1/4 tsp. salt
4-6 Tbs. butter (depending on preference)
1 tsp. vanilla
Sprinkle of cinnamon (depending on preference- I use @ 1 tsp.)

Preheat oven to 450 F. Combine all ingredients, except butter, in blender (or bowl with mixer). Melt butter in 9X13 pan in oven until hot and sizzling. Pour batter into pan and bake 15-20 minutes (watch for desired doneness). The size of the pan will greatly affect the thickness and cooking time so make sure you adjust accordingly. Brian likes to eat these with powdered sugar and applesauce, while us girls prefer maple syrup, but you can eat them however you like!

Thursday, September 23, 2010

Oven Roasted Asparagus

There aren't many things that taste better than asparagus, when its done right. And, this recipe is a sure-fire way to make sure that happens. Super easy, extremely delicious, and totally satisfying. I could eat these all on their own.
picture courtesy google images
Oven Roasted Asparagus
Slightly adapted from

  • 1 bunch asparagus spears, trimmed
  • 2-3 tablespoons olive oil
  • 1 1/2 tablespoons fresh grated Parmesan cheese
  • 1 clove garlic, minced
  • 1 teaspoon sea salt
  • 1/2 teaspoon fresh ground black pepper
  • 1 tablespoon lemon juice (optional- I didn't use this)

  • Preheat an oven to 425 degrees F. Place the asparagus into a mixing bowl, and drizzle with the olive oil. Toss to coat the spears and then arrange them on a baking sheet in a single layer. Sprinkle with parmesan cheese, garlic, salt, and pepper. Bake in the preheated oven until just tender, 8 to 10 minutes depending on thickness. Sprinkle with lemon juice just before serving.

Tuesday, September 21, 2010

BBQ Pulled Pork Sandwiches

This sandwiches were amazing and super easy to make!  The pork stayed really moist and I loved the hickory smoke flavor.  I ate just the pork the next day for leftovers.  Reminded me of Cafe Pig...hmmm!

BBQ Pulled Pork Sandwiches

From My Kitchen Cafe Blog

3 to 4 pounds boneless pork shoulder (I’ve also used boneless pork loin – not tenderloin – but pork loin with good results)
1/4 teaspoon fresh ground pepper
1/4 teaspoon salt
2 cups water
1 tablespoon hickory flavored liquid smoke
2 cups barbecue sauce
Rinse the pork shoulder and pat dry. Rub salt and pepper over the pork and place in a slow cooker. Add water and liquid smoke. Cook on low setting for 8 to 10 hours, until the pork is very tender.
Remove the pork from the slow cooker and discard the remaining liquid. Shred the pork using a couple of forks. Place the meat back in the slow cooker along with the barbecue sauce and continue to cook for another 20-30 minutes until the pork is hot again. Serve on buns with extra barbecue sauce.

Sunday, September 19, 2010

Honey Roasted Potatoes

Pic courtesy of

We had all the siblings here over for Sunday dinner tonight. I decided to make it kinda low-key and just did good old-fashioned BBQ chicken. However, I've been wanting to try some new roasted potato recipes, so I jumped on and found one of the highest-rated and most interesting roasted potato recipes. I was drawn to them because they seemed so different and they sounded so good. I mean, who doesn't love honey and potatoes??? Ok, so not something I would think to put together either, BUT, let me just tell you- they were scrumptious and definitely the hit tonight (besides Amy's Oreo-laced brownies- c'mon!).

Honey Roasted Red Potatoes

adapted from

  • 1 pound red potatoes, cubed (I used Yukon Gold's with great results)
  • 1 1/2 tablespoons onion powder
  • 3 tablespoons butter, melted
  • 3 tablespoon honey
  • 2 teaspoon dry mustard
  • 1 pinch salt
  • 1 pinch ground black pepper


  1. Preheat oven to 375 degrees F (190 degrees C). Lightly coat an 11x7 inch baking dish with nonstick cooking spray.
  2. Place potatoes in a single layer in prepared dish. In a small bowl, combine onion powder, melted butter, honey, mustard, salt and pepper; drizzle over potatoes and onion.
  3. Bake in the preheated 375 degrees F (190 degrees C) oven for 45-55 minutes or until tender, stirring every 20 minutes.

Thursday, September 16, 2010

Fast Sugar Cookies

Just what it says.  A fast and yummy sugar cookie.

Fast Sugar Cookies
From Favorites and Things Blog
  • 2 cups sugar
  • 1 cup shortening
  • 4 eggs
  • 1 cup milk
  • 3 t. vanilla
  • 7 cups flour
  • 2 t. baking soda
  • 4 t. cream of tarter
Cream sugar and shortening. Add eggs, milk and vanilla. Sift dry ingredents together and add to mixture. Foll out 1/4" and cut into shapes. Place on a cookie sheet and bake at 350 for 5-7 minutes. 

*I added a lot more flour in the end to make it more manageable.

Chicken Azteca

I thought I had already posted this recipe but I did a search and didn't see, here it is! I love this recipe. Got it from my BFF and cousin, Katie. It's so friendly in every way. It's quick- usually you have the ingredients-, kids and adults love it, and its very very versatile. And it cooks in a crock pot. I love the crock pot. Especially in the Georgia summers where my AC cannot keep up with 115 heat index outside. YIKES!

Picture courtesy of the (this is SO not what mine looks like by the way)

Chicken Azteca

Combine the following ingredients in the crockpot on high for 5-6 hours:
3-4 Chicken Breasts
2 c. frozen or canned corn
1 can black beans
24 oz. mild salsa (this is usually about one and a half jars so I like to use one jar mild and 1/2 medium)
Ground Cumin to taste (about a tsp.)
Garlic Powder to taste(about a tsp.)

When you are about an hour away from serving chicken should be tender and shreddable. At this point add 8 oz. of cream cheese. I usally cut it up and then throw it in for easy melting. However, this meal can be eaten three ways:
1) As quesadilla filling (I definitely do this with the left overs and put it in my George Foreman)
2) On a salad
3) Over rice

I usually serve it over an option of rice or salad and then do the quesadilla thing for leftovers. I make enough rice for family in my rice cooker. Then I cut up tortillas into strips and bake them in the oven on low broil for 5-10 min. Flip once. Serve with cheese and sour cream.

Wednesday, September 15, 2010

Copycat JDawg Sauce

Oh, you guys are gonna love me!  Provo, a.k.a. most amazing food land, has a new hot dog stand that is all the rage at BYU.  Julie introduced this place to me.  Needless to say, their hot dogs are amazing all because of their spectacular sauce!  Here is a copycat version that is so dang good.  A guest at the table said, "I'll never eat another hot dog without it!"

Copycat JDawg Sauce
From Your Homebased Mom Blog
3/4  C ketchup
3/4 C barbeque sauce
1/4 C honey
1 tsp apple cider vinegar
1 tsp soy sauce
1/2 tsp onion power
Mix together and enjoy!

Tuesday, September 14, 2010

Creamy Chicken Enchiladas

I loved the richness of the cream these enchiladas were in.  Same basic recipe with a richer, creamier sauce!

 Creamy Chicken Enchiladas

From Tasty Sensations Blog 

3+ large skinless/boneless chicken breasts
1/2 onion, chopped
1/4 cube butter
1, 8oz pkg cream cheese
1 small can green chilis
flour tortillas
1 pint whip cream
1 cup monterey jack cheese

Preheat oven at 350 degrees. Boil chicken and cut up 2-3 chicken breasts. (Can do this the day before and refrigerate). Saute onion in butter. Add 1 pkg cream cheese and 1 small can green chilis. After cream cheese melts, mix in chicken. Drop chicken/cheese mix in flour tortillas. Put in 13x9 pan. Pour pint of whipping cream on top. Add 1 cup shredded monterey jack cheese. Bake 30 minutes at 350 degrees.Great to top off with the black bean salsa dip!

Tuesday, September 7, 2010

Heather’s Monterey Chicken and Potatoes

This one's from Aunt Jana.  She had this meal at Aunt Heather's house.  Follow that?:)  She couldn't say enough about the yumminess and the tenderness of the meat, etc!  I will be sure to try it soon...

Heather’s Monterey Chicken and Potatoes

1 ½ lbs Red Potatoes cut into bite size pieces

2 TLBs butter melted

4-6 Boneless chicken breast

1 TLBS lime juice

1 ½ cups or more, cheddar jack shredded cheese (fresh shredded cheese is best)

¼ cup chopped cilantro

3 TLBS salsa

Lime wedges

Place in large casserole dish chicken in the middle, add potatoes all around the edges, pour melted butter over potatoes and lime juice on top of chicken.

Mix salsa, cilantro together place all over the potatoes and around the edges cover with foil and bake for an hour. Add cheese last 10 minutes.

Bake on 425 for an hour

Add lime wedges on individual servings

Monday, September 6, 2010

Pistachio Creme Dessert

My dad jokes that this recipe is in the handbook of the church because so many mormons make it. Whatever...I just think its that good. Its so creamy and delicious that every bite will have you wanting more- its certainly not on the weight watchers menu, so watch out! :) You can use whatever flavor of pudding you prefer- chocolate and pistachio are my favorites. You are only limited by your imagination!

Pistachio Creme Dessert
The Mormon Handbook :)

1 1/4 cup flour
1 cup chopped pecans
1 cube butter (room temp) cubed

Mix the flour and butter together and add the nuts. Reserve about 1/4 cup and set aside. Press remaining mixture into a 9x13 pan and cook at 350 for 20 minutes. Cool completely.

Layer One:
8 oz. Cream Cheese, softened
1 cup powdered sugar
1 1/2 c. fresh whipped cream (or use Cool Whip)

Mix together until smooth and spread on the cooled crust.

Layer Two:
1 small package instant pistachio pudding
1 small package instant vanilla pudding
2 1/2 cups milk
1 tsp vanilla

Mix together, cool until thickened (about 2 min.) and spread over layer one. Top the whole thing off with a layer of fresh whipped cream and sprinkle reserved crust mixture on top. Enjoy!

Thursday, September 2, 2010

Butter Puffs

I made these muffins for a bridal shower. They were all gone within minutes. I made them as mini muffins and they turned out perfect for a social gathering. Yummy!

Mini Butter Puffs/Muffins
recipe & picture by Confessions of a Bake-aholic

4 cups flour
2 T baking powder
1 tsp salt
1/2 tsp nutmeg
4 large eggs
2 cup sour cream
1 cup white sugar
1/3 cup brown sugar
1 cup (2 sticks) warm melted butter

Cinnamon Coating
1-2 sticks butter
1 cup sugar
1 tsp cinnamon

Preheat oven to 375. Coat mini muffin pan with baking spray.
In a large bowl, whisk together flour, baking powder, salt and nutmeg. In another bowl, whisk together the eggs, sour cream, sugar and butter. Add the wet ingredients to the dry ingredients and stir just until the dry ingredients are moistened. Do not over-mix. The batter should not be smooth. Divide the batter among the muffin cups. Bake until a toothpick inserted into one or two muffins comes out clean (about 10 minutes for mini muffins, 12 minutes for standard size muffins). Don't over bake.


Melt butter in a small bowl. Combine sugar and cinnamon in shallow bowl. While muffins are still quite warm, remove from muffin pan. Dip the entire muffin (one at a time) in melted butter and roll in the cinnamon sugar. Set on a wire rack to cool.

(My mini muffins looked better then the picture above)!

Wednesday, September 1, 2010

Mozzarella and Tomatoes

This is my summer lunch go-to recipe.  I don't know where I got it from--maybe just my head. 

Garden Tomato (preferably)
Olive Oil
Sea Salt

Slice tomatoes and layer with cheese.  Sprinkle oil, basil, salt and pepper to flavor.  Broil for a few minutes. 

Enjoy.  Savor.  Like dessert.