Tuesday, October 10, 2017

Meaty Italian Sauce...

This hearty Meaty Italian Sauce is so versatile...I use it for Spaghetti, Calzones, Lasagna, Rigatoni and any other tomato based pasta dish. It's chucked full of meat, tomatoes and zesty spices. You can double, triple or quadruple this recipe and freeze it for quick meals.

1 lb Ground Beef
1 lb Mild Italian Sausage
1 Medium Yellow Onion (chopped)
1 TBL Minced Garlic
1 Medium Can Diced Tomatoes
1 Medium Can Crushed Tomatoes
1 Medium Can Tomato Sauce
1 Pkg Zesty Italian Spaghetti Seasoning

Cook meats together with the onion and garlic until meat is no longer pink. Drain...add the remaining ingredients and simmer on low for 6 hours. You may need to a cup of water if the sauce cooks down too thick for what you are needing. You can add different seasonings (like oregano, basil, rosemary, thyme) as desired.

You can add a 8 oz block of cream cheese to serve a very mild creamy penne pasta...it's so yummy.

Saturday, June 17, 2017

Carrot Cake...

Carrot cake is one on my personal favorites. This recipe is tried and tested and loved by everyone.
2½ Cups Flour
1½ Cups Sugar
4 tsp Cinnamon
1 tsp Salt
1½ tsp Baking Soda
1 Cup Crushed Pineapple
4 Eggs-lightly beaten
1 tsp Vanilla
1 Cup canola oil
3 Cups Carrots-grated
1 Cup Raisins
1 Cup Walnuts-chopped
Preheat oven to 350°. Grease and flour three 9" cake pans
In a medium mixing bowl, whisk together the flour, sugar, cinnamon, salt and baking soda and set aside. In a small mixing bowl, whisk together the eggs, vanilla extract and canola oil. Pour the wet ingredients into the dry ingredients and stir them together using a spatula until combined
Stir in the carrots, nuts, raisins and pineapple and pour into the three 9" cake pans and bake for 20-25 minutes
Remove from oven and let cool completely before frosting

Cream Cheese Frosting
16 oz. Cream Cheese- room temperature
1 Cup Butter- room temperature
3 tsp Vanilla
2 lbs. Powdered Sugar
1 Cup Walnuts-chopped
Beat the cream cheese, butter and vanilla extract together until they are fully incorporated. Add the powdered sugar and mix until it is smooth and creamy. Garnish the top of the cake with chopped nuts. I seriously use almost all of this recipe to frost this 3 layer cake. If there is extra frosting it goes in between graham cracker for snacks for the grandchildren.

Wednesday, June 7, 2017

Almond Joy Cookies...

I am a super fan of Almond Joy Candy Bars....they are my favorite. These cookies are the perfect substitute and my new favorite cookie. I like to double the batch and freeze for craving....or company.
14 oz Bag of Sweetened Coconut Flakes
2 Cups Semi Sweet Chocolate Chips
1/3 Cup Chopped Salted Almonds
1 Can Sweetened Condensed Milk
Combine all ingredients adding condensed milk last. Mix until well combined... with wet hands form desired size cookie and place on parchment papered baking sheets. Bake at 325* for 15 minutes....shorter time if you form small cookies.

BYU Dip...

Traditionally known as BYU Dip in our house...as we often made this to watch BYU sports as the kids were growing up. In the past few years some of the kids (who shall remain nameless) have labeled it Ute Dip. Either way it is so delicious...
1 Can Refried Beans
1 16 oz Sour Cream
1 Packet Taco Seasoning
2 Large Avocados
2 TBL Mayonnaise
1 Can Sliced Olives
3 Roma Tomatoes diced
1 Cup Shredded Cheddar Cheese
1 Green Onions sliced
Large bag of Tortilla Chips
Spread beans on a large serving platter. Mash avocado and add Mayonnaise; spread over the top of the beans. Mix Taco Seasoning into Sour Cream and spread over avocado. Sprinkle cheese, tomato, olives and green onion. This recipe is a real crowd pleaser... Enjoy...!

Saturday, May 27, 2017

Mexi Meatloaf...

Seriously though...this variation of meatloaf is so yummy and can be served in so many ways. The ultimate salad as shown... or with rice and beans...even tortilla. WOW...just WOW.
5 lbs. Ground Beef or Turkey (I use 2 1/2 of each)
3 Eggs
1 Large Yellow Onion Chopped
1 Large Can Petite Diced Tomatoes
4 Tsp. Cumin
2 Tsp. Cilantro
2 Tsp. Paprika
3 Tsp. Salt
2 Tsp. Chili Powder
2 Tsp. Pepper Flakes
2 Tbl. Minced Garlic
2 Cups Shredded Monterey Jack Cheese
1 Can Green Enchilada Sauce (don't add to meatloaf mix...will be used after baking)
Combine all ingredients except enchilada sauce and place in 9x13 Baking Dish. Bake at 350* for 60 minutes. Remove from oven and drain all juice...pour enchilada sauce over meatloaf and return to oven for 10 minutes. (you can add another cup of Monterey Jack Cheese if you want)

For the above salad you will need the following...
Romaine Lettuce-Washed and sliced thinly
Red Leaf Lettuce-Washed and sliced thinly
Sliced Olives
Green Onions- Sliced
Pico de gallo
Mexican Cream
Ranch Dressing

This meatloaf is so yummy....you will enjoy how easy it is to make and WOW your family and guests. The next time I'm make it... I'm serving it with my Spanish Rice and Refried Beans...topped with all the yummy trimmings.

Sunday, January 1, 2017

No Bake Peanut Butter Cookies...

My 9th Grade Best Friend Vonnie Leavitt introduces me to these melt in your mouth peanut butter cookies. We would make a whole batch and sit and it them until we were sick. Good memories.... I had them often for my children too...they are super easy, fast and yummy.
No Bake Peanut Butter Cookies
2 Cups Sugar
1/2 Cup Butter
1/2 Cup Milk

Put these three ingredients in a large pot and melt....bring to boil stirring constantly for 3 minutes. Remove from heat and add the following in order....

1 Cup Peanut Butter
1 Tsp Vanilla
3 Cups Oatmeal

Quickly spoon mixture onto waxed or parchment paper. The cookie begins to harden and the cookie mixture cools....so work fast.

Saturday, December 31, 2016

Corn Chowder....

Our Christmas Eve tradition.....Corn Chowder in Mom's Bread Bowls. Honestly my mouth starts to water just thinking about this super yummy hearty chowder. It's creamy, full of flavor and smells divine.

Corn Chowder
5 lbs. Potatoes (peeled, cubed and parboiled)
3 Cups Frozen Corn
2 Lbs. Bacon (cut into 1 inch pieces and cook til crispy)
1-2 Cups Carrots (peeled and chopped to medium pieces)
1 Cup Celery (chopped to medium pieces)
3 Cups Shredded Mild Cheddar Cheese
1 Gallon of Milk
1 Quart Half and Half
Salt and Pepper to taste

Cook potatoes, carrots and celery reserving water. Add milk. Bring to boil and add 3 cups of frozen corn. Simmer over medium heat until all vegetables are soft. Make a four and cold water rue and bring the chowder to a rapid boil...slowly pour rue into chowder. Chowder will slowly thicken....add 2/3 of the bacon, 2 cups of cheese and Half and Half. Remove from heat....you can thin chowder if necessary by adding water or milk. Top each bowl of chowder with a sprinkle of cheese and bacon....ENJOY.

About Me

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I am hopelessly addicted to my life... I feel so blessed to have a wonderful husband, six children, four amazing son and daughter in laws and 13 (almost 14) grandchildren. I love my family....we are forever.