Friday, April 29, 2011

Chicken Kabobs

2-3 boneless skinless chicken breasts
Any Veggies
Yoshida Marinade and Cooking Sauce
Skewer Sticks

Start by cubing chicken then put it in a ziplock bag and pour some Yoshida sauce over it (1-2 cups).  Close up the bag, mix it up, place in fridge and let it marinate for a few hours.  Soak skewers in water for a few hours so when you cook the food the skewers don't burn up!
Cube up your favorite veggies.  I like Potatoes/Carrots/Brocolli/Cauliflower. Jim likes the colorful peppers along with zucinni.  I will precook potatoes and carrots in microwave for a few minutes so they don't take as long on the grill.  Then I toss the veggies with some olive oil and parsley.  Add whatever seasonings you would like.  Then arrange your meat and veggies on skewer.  Grill over medium heat until the meat is done.  Enjoy!

*The funnest part about this meal is getting everything on the skewers.  The kids love to help with this.  They like to create their own and arrange it how they want.  When kids help with creating dinner they are more willing to eat it! 
** You can use your favorite marinade sauce too.  We really like the Yoshida sauce.

Wednesday, April 27, 2011

Rolled Fondant

One of my friends from back home makes beautiful cakes.  She shared her rolled Fondant recipe on her blog.  I had never used rolled fondant before and I tried this recipe.  I loved it.  It was fun to play with.
Check out Camille's blog and see her beautiful cakes and get the recipe for the
Here are a couple pictures of my favorites of hers.

Tuesday, April 26, 2011

Mom's Homemade Chilli

1 can pinto beans (drained)
1 can chilli beans (in sauce)
1 can kidney beans (drained)
1 quart tomato juice
2 sm cans tomato sauce
3/4 cup ketchup
1 lb hamburger
1/2 of a small onion diced
1 Tblsp Brown Sugar
Chilli Powder

Brown hamburger with onions and drain of any grease.  Combine all ingredients along with cooked hamburger/onions in pot.  Add chilli powder to taste.  Let simmer for 10-15 minutes.  Season with salt and pepper if desired.

This is a quick, easy, yummy chilli.  I usually double it so I can have leftovers all week.  This recipe came from my mom.

Monday, April 25, 2011

Cowboy Cookies

2 cup sifted flour
1 tsp soda
1/2 tsp salt
1/2 tsp baking powder
1 cup shprtening
1 cup brown sugar
1 cup white sugar
2 eggs
1 tsp vanilla
2 cups rolled oats (quick)
1 pkg. chocolate chips
1/2 cup nuts

Sift together and set aside flour, soda, salt and baking powder.  Cream together shortening, sugars and eggs..  Add vanilla, rolled oats, chocolate chips and nuts.  Dough will be crumbly.  Drop by teaspoon on cookie sheet.  Bake at 350 degrees for 15 minutes.

Ok, so if you want a yummy cookie dough to eat, this is the one.  This recipe came from the Koosharem Relief Society Cookbook.  Another one of my favorites!

Thursday, April 21, 2011

Floppy Hat Faye

Please read about SWEET LITTLE FAYE.  We knew her parents when we lived in Cache Valley.  It is hard to hear stories like this.  Especially when we have kids the same age.  I am asking for prayers to be sent their way and if anyone can donate, there is a place to donate on their blog; Floppy Hat Faye.

  You are a strong little girl Faye!  You are loved by many.  Sending prayers and love from the Rowley's.

Monday, April 18, 2011

Kitchen Bunny

I Love making these.  These Kitchen Bunnies are some I made and shared with the ladies that I Visit Teach.
I attached the following poem to go with them:

I'm your Kitchen Bunny
Here to brighten your day.
When you tire of me
and want to give me away,
Untie my ribbons
and then we can play!

I also like to add a little a small bag of jelly beans for the bunny to hold or some kitchen utensils like a whisk or wooden spoon.

Monday, April 11, 2011

Sugar Cookie Bars

1 cup butter at room temperature (2 cubes)
2 cups sugar
4 eggs
2 teaspoons vanilla
5 cups flour
1 teaspoon salt
1/2 teaspoon baking soda

Cream butter and sugar really well. Then add vanilla and eggs one at a time mixing well. Then add flour, salt and baking soda. Mix well. Spread in a 13X17 inch pan. Bake at 375 for about 15 minutes. After they are cool spread with your favorite frosting, cut and Enjoy!!!

This recipe was sent to me from one of my Best Friends from High School.  I used some Betty Crocker Cream Cheese Frosting then topped with some sprinkles.  OHHH YUMMM!  Good thing I only made a half cookie sheet size.  I ate most of them!  Thanks Ann, for sharing this yummy and easy recipe!

April Weekly Menu 2

Sunday:  Haystacks
Monday:  Leftovers
Tuesday:  Chicken and Pasta Voila Meal
Wednesday:  Spaghetti/Green Beans 
Thursday:  Pizza 
Friday:  Cafe Rio Sweet Pork Salads (Homemade)

So excited for Easter and the yummy "traditional" food we have!  Just to name a few:  Rice Pudding, Roasting Hotdogs over a fire, Mom's Potato Salad, Reese's Peanut Butter Eggs, Ham and Rolls!

Do you have any dishes that you always fix for Easter?

Thursday, April 7, 2011

IceCream Pie

1 Oreo Pie Crust
1 (1/2 gallon) container of Icecream
Whipped Topping
Caramel Sauce (or favorite sauce)

Let icecream set out on counter for 10 -15 minutes to soften.  When icecream is soft, spread it in the oreo crust.  Place in freezer and let set up for a few hours.  When ready to eat, top with whipped topping and sauce.

**We used mint chocolate chip icecream and regular chocolate chip icecream.  The regular chocolate chip icecream was our favorite.  Try your favorite flavor with your favorite sauce.

Tuesday, April 5, 2011

More Hats....

With some Especially Cute Models!

These super cute girls' Mom was my first customer!  She, like me, knows what it's like to have ALL GIRLS!  And GIRLS love their accessories!

Monday, April 4, 2011

Cake Mix Cookies II

1 box any flavor cake mix
2 eggs
1/2 cup vegetable oil

Add anything you want: nuts, chocolate chips, coconut, etc.  Bake on ungreased cookie sheet at 350 degrees for 8-10 minutes.

*I used a German Chocolate Cake mix.  I had some Betty Crocker Cream Cheese Frosting in the fridge so I frosted them too.

*This recipe is great when you are in a hurry.  The Cookies turned out perfect.  The kids ate them as fast as they came out of the oven.

April Weekly Menu 1

Sunday: Waffles
Monday:  Grilled Cheese/Fries
Tuesday:  Taco Salad
Wednesday:  Grilled Kabobs with Chicken/Peppers/Carrots/Potatoes and Green Salad
Thursday:  Pork Chops/Potatoes/Veggies
Friday:  SIZZLER in Sacramento!

For over 12 years now we have used our waffle maker that makes two waffles at a time.  It was fine when the family had only 3 people, but now we have 6 people anxiously waiting for waffles!  With 6 of us waiting for our waffle, the first person who got their waffle would be ready for their 2nd waffle when the 4th person got their 1st.  Well, NOT ANYMORE!  No more waiting!  We finally got us a waffle iron that cooks 4 waffles at a time!  We actually all had waffles together instead of watching one eat theirs while we inpatiently wait!  We tested it out on Sunday for dinner!  Jim cooked the waffles and actually was able to sit down and finish his with the rest of us!  I'm so excited to have it.
Black & Decker 3-in-1 Waffle Maker & Indoor Grill, G48TD
  We found it at and had it shipped to the store so we didn't have to pay shipping.

Friday, April 1, 2011

Orange Rolls

Want to try something different than the same Cinnamon Rolls?  These are fun so make and soo YUMMY!
Taken from:
Mel's Kitchen Cafe Orange Rolls
¾ cup buttermilk, warm (I pour the buttermilk in a glass liquid measuring cup and microwave for 1 minute on 50% power)
6 tablespoons butter, melted and cooled
3 large eggs
4 ¼ cups (21 ¼ ounces) flour
¼ cup (1 ¾ ounces) sugar
2 ¼ teaspoons instant yeast
1 ¼ teaspoons salt
Orange Filling:
1/2 cup softened butter
1 cup sugar
2 tablespoons freshly squeezed orange juice
Grated orange rind/zest from two large oranges (reserving 1/2 teaspoon grated rind for the glaze below)
Orange Glaze:
1 1/2 cups powdered sugar
3 tablespoons freshly squeezed orange juice from about 1 orange
1/2 teaspoon grated orange rind/zest reserved from the filling above
For the dough, whisk the warmed buttermilk and butter together in a large liquid measuring cup. Combine 4 cups of flour, sugar, yeast and salt together in a standing mixer fitted with dough hook (or you can use a large bowl and mix with a wooden spoon or electric handheld mixer). With the mixer on low speed, add the buttermilk mixture and eggs and mix until the dough comes together, about 2 minutes. Increase the mixer to medium speed and knead the dough until it is smooth and elastic, about 10 minutes (knead for 15-18 minutes by hand). If after 5 minutes of kneading, the dough is still overly sticky, add 1/4 cup flour 1 tablespoon at a time until the dough clears the sides of the bowl but has a slight tacky feel when pressed between your fingertips. 
Place the dough in a large, lightly greased bowl and cover the top tightly with plastic wrap. Let the dough rise in a warm place until doubled, around 2 to 2 ½ hours, depending on the warmth of your kitchen.
For the filling, combine all the filling ingredients (reserving 1/2 teaspoon orange zest for the glaze) in a small bowl and mix well. Set aside.
When the dough is ready, turn it out onto a lightly floured counter (I use my trusty roul’pat for this step) and press it into about a 16 by 12-inch rectangle (if you have doubled the recipe, split the dough in half and roll out one half at a time). Gently brush the filling mixture over the rectangle, using an offset spatula or rubber spatula.
Lift the longest edge closest to you and begin rolling the dough into a tight log. Pinch the seam closed and roll the log so it is seam side down. Using a serrated knife, slice the log into 12 evenly sized rolls,more or less. You can slice them thinner or thicker as you like. For a traditional cinnamon-roll-look, arrange the rolls cut side down on a lined or lightly greased baking pan. If you want to try the twist method (see the pictures below), one at a time grab each sliced roll and holding on to either end simultaneously pull and twist the roll into a figure eight and place it on the prepared pan. Cover the rolls with lightly greased plastic wrap. Let the rolls rise in a warm place until doubled, 1 to 1 ½ hours.
Bake the rolls at 350 degrees for 22-25 minutes, until the rolls are lightly golden on top and cooked through. While the rolls are baking, mix together the glaze ingredients. Drizzle the glaze over the warm rolls.

Congratulations To....

Comment #8 The Jensens 
Who said:

Love your blog!! Your ideas are GREAT!!

Thanks F. Jensen for following my Blog! 

Thanks to everyone who entered and for the great comments!
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