Monday, January 31, 2011

Super Bowl Party Snacks!

Ofcourse every Holiday/Celebration has to have great food with it!  Super Bowl is included in that catagory.  So, I am trying to decide what to have for Super Bowl Sunday.  I told Jim that we needed my SIL, Shannon, here with us.  She always comes up with the yummiest snacks.  She even makes fruits and veggies yummy!  Well, since she can't come, I will have to do my own.

What are your favorite Super Bowl Snacks?
Please Share!

Seven Layer Cookie (Bar)

Seven Layer Bars
In a bottom of a 9x13 cake pan, drizzle one stick of melted buttter.  Add in layers:
1 c. crushed graham crackers
1 c. shredded coconut
1 6 oz chocolate chips (I like to do half semi-sweet and milk chocolate)
1 6 oz butterschotch chips
Drizzle over top 1 can sweetened condensed milk, then sprinkle with 1 c. chopped pecans.
Bake at 350 degrees for 30-35 minutes, or until golden brown.   The top will be carmelized but the inside should be soft and yummy.
**This Recipe came from one of my followers!  Back in December when I did the last giveaway and asked the question about "what kind of cookie do you leave out for Santa", Jill answered with a SEVEN LAYER COOKIE!  I hadn't heard of a cookie before that was a SEVEN LAYER COOKIE, so Jill shared it with me so I could share with the rest of you.  Thank You Jill!  It was wonderful!

January Weekly Menu 4

SundayChicken Enchilada's/Spanish Rice/Jello Parfait
MondayChicken Penne with Alfredo and Brocolli
TuesdaySplit Pea Soup
Wednesday:  BBQ Pork Sandwiches/Chips
Thursday:  LEFTOVERS
FridayTomato Basil Chicken/Rice/Veggie

Thursday, January 27, 2011

Spaghetti Pie

1 lb hamburger
1/2 of an onion (diced)
1 can (26.5 oz) traditional spaghetti sauce
2 cups macaroni pasta
1-2 eggs  (I use 1 when I make it, Jim uses 2)
1/2 -1 cup cottage cheese (how ever much you desire)
2 1/2 cups mozzarella cheese
garlic powder

Brown hamburger with onion.  Drain off any excess grease.  Add spaghetti sauce to hamburger and bring to a simmer.

Cook and drain macaroni noodles.  Beat egg.  Combine noodles, egg, cottage cheese, and 1/2 cup mozzarella cheese.  Stir together.  Pour noodle mixture into a 9x13 casserole dish.  Sprinkle garlic powder lightly over noodles.  Pour hamburger sauce over the top off noodles.  Top with the remaining 2 cups of mozzarella cheese.  Bake at 350 degrees for 30 minutes or until cheese is bubbley and just starts to turn brown.

**This is a family favorite.  I first had it when I was dating Jim and I went to his house where his mom fixed it for dinner.  Later I found out that the recipe came from a family friend who is also the wife of the family dentist.  The kids LOVE it!  To be honest, it always tastes better when Jim makes it.

Monday, January 24, 2011


Crust: 1 3/4 cup graham crackers crushed
1/2 cup fine chopped pecans
1/2 tsp.cinnamon
1/2 cup melted butter

Mix together and press in bottom of springform pan

Filling: 2 (8oz) cream cheese
1 cup sugar
2 tsp vanilla
1/4 tsp. almond extract
3 eggs
3 cups sour cream
pinch of salt

Beat cream cheese, sugar, vanilla, almond, and salt. Add eggs one at a time. Stir in sour cream. Bake at 200 degrees for 60-75 minutes. After bake time crack oven door and leave for one hour. Then take out cheese cake and let cool to room temperature and then refrigerate overnight.

This Recipe came from Jim's Mom.  MMMMM!  I love the pecans in the crust.  My favorite topping for Cheesecake is Raspberry!

January Weekly Menu 3

Sunday:  Pork Roast/Mashed Potatos/Corn/Lion House Dinner Rolls/Jello Parfait
Monday:  Grilled Cheese
Tuesday:  Chicken Patties/Nuggets/Peaches
Wednesday:  Mac-N-Cheese
Thursday:  LEFTOVERS
Friday:  Hamburgers/Chips

Guess what our Hamburgers were made off?!  Jim was grinding some deer meat and beef cube steaks to make some jerky.  I told hime that I had planned to make Hamburgers for dinner and that the meat he was grinding look really good.  So, he made some patties from the meat he was grinding.  We cooked them on our Goerge Foreman Grill.  The burgers were very LEAN! 

Sunday, January 23, 2011

In Search of JILL!

Jill....Who left a 7-layer cookie for Santa and who lives in Hyrum!  I would love your 7-layer cookie recipe to try and feature it on my blog.  Would you mind sharing?  If you are willing to share, you can e-mail the recipe to me at Kristi Rowley at Hotmail dot com.  Thanks for following my blog!

Friday, January 21, 2011

Worms (Candied Corn Puffs)

2 cups sugar
1 lb butter
1/2 cup water
1 TBLS white corn syrup

In heavy saucepan bring all ingredients to a full boil.  Boil for 15 minutes.  Pour over a 15 oz bag of Corn Puffs.  Stir till all Corn Puffs are coated then let cool and EAT!

**I got this recipe from my brother, Cory.  I remember him making this all the time when he was going to school in Cedar.  It is a very addicting treat.  Careful of the Sugar OVERLOAD!  Kids love it!
I have to stock up on the corn puffs when we go to Utah because I haven't been able to find them here in Carson City.

Tuesday, January 18, 2011

Lion House Dinner Rolls

2 c. warm water
2/3 c. nonfat dry milk (instant or non-instant)
2 Tb yeast
¼ c. sugar
2 tsp salt
1/3 c. butter or shortening
1 egg
5 to 5 ½ c. all purpose or bread flour

Combine water and milk powder; stir until milk dissolves.  Add yeast, then sugar, salt, butter, egg and 2 cups flour.  Mix on low speed until ingredients are wet, then on medium speed for 2 minutes. Add 2 cups flour; mix on low speed until ingredients are wet, then on medium speed for 2 minutes.  (Dough will be getting stiff and remaining flour may need to be mixed in by hand.)  Add about ½ c. flour and mix again, by hand or mixer.  Dough should be soft, not overly sticky, and not stiff.  (A soft dough will produce a lighter roll. Add only enough flour to make a manageable dough.)  Place dough in a greased bowl; turn to coat.  Cover and let rise until double in size.  Turn dough over on floured surface so that it is floured on both sides.  Gently flatten to 1 inch thick, then roll into a 18x8 inch rectangle, ¼ inch thick.  Cut dough in half the long way, to make two 4 inch strips.  Cut dough every two inches to make 18 rectangles of dough, about 2 inches x 4 inches each. (Sometimes when I roll out the dough it turns out larger than 18x8, in which case I just add another column when cutting the rolls; the point is, you should cut the dough into rectangles roughly 2x4 inches.) Starting with the short (2 inch) end, roll the dough up and place on greased baking pans with the short end down.  Let rise until doubled in size, about 1 to 1 ½ hours. Bake at 375° for 15 to 18 minutes or until browned.  Brush with melted butter while hot.  Makes 1 to 1 ½ dozen rolls.  (Dough may be used for breadsticks as well – 375° for ~10 minutes.)

The Sisters Cafe was kind enough to share the LION HOUSE ROLL RECIPE on their blog.

**These rolls are sooo good.  This is the first time I have made LION HOUSE ROLLS.  The rolls turned out so well.  Infact they were still moist after 4 days.  The key is to not add too much flour.  I will definately be making these again SOON!

Monday, January 17, 2011

Slow Cooker Hearty Beef Stew

5 pounds boneless chuck roast, cut into 1 1/2-inch pieces
Salt and pepper
2 tablespoons canola oil
2 medium yellow onions, finely chopped
1 (6-ounce) can tomato paste
2 cups low-sodium chicken broth or beef broth
3 tablespoons soy sauce
2 bay leaves
1 pound carrots, peeled, and cut into 1-inch pieces
1 pound red potatoes, washed and cut into 1-inch pieces
1 teaspoon dried thyme
2 tablespoons Minute tapioca
2 cups frozen peas
After the meat has been cut into chunks, pat it dry with a paper towel and season all the pieces with salt and pepper. In a large skillet, heat 1 tablespoon of the oil over medium heat until the oil is rippling and hot. Cook half of the beef until it is well browned on each side, about 4 minutes. No need to cook it all the way through – just get some great brown color all around. Toss the meat in the slow cooker and follow the same process with the second half of the meat (you may need to add another tablespoon of oil to the pan if it looks a little dry). Remove the meat to the slow cooker, trying to keep as much oil in the pan as possible.
Return the skillet to medium heat and add the onions and 1/4 teaspoon salt and cook until the onions are translucent and golden, about 6 minutes. Add the tomato paste and cook, stirring, for about 2 minutes. Slowly whisk in the broth, soy sauce, 1/2 teaspoon thyme and bay leaves. Bring the mixture to a boil and transfer it to the slow cooker, pouring it over the meat.
In a large bowl, toss the carrots, potatoes, 1 tablespoon oil, 1/2 teaspoon dried thyme, 1/2 teaspoon salt and 1/2 teaspoon pepper. On the counter, lay out a large piece of heavy-duty aluminum foil (use two sheets of regular foil on top of each other if you don’t have heavy-duty). Place the tossed vegetables on one side of the foil. Fold the foil over the vegetables and crimp the edges really well to form a little foil packet that will fit in the top of your slow cooker. Stir the tapioca into the slow cooker. Place the foil packet of vegetables on top of the stew, cover the slow cooker, and cook on high for 6-7 hours or low for 10-11 hours.
When the stew is finished cooking, carefully remove the foil packet from the top of the stew. Discard the bay leaves from the stew. Carefully open the foil packet (be careful of steam that may escape as you open it!). Return the vegetables and any juices to the slow cooker and gently mix them into the stew. Stir in the frozen peas and let them rest in the stew for 5-10 minutes, until they are heated through. Serve.

**I got this recipe off of Mel's Kitchen Cafe.  A few things I did different or will do different.  I used a 3 1/2 lb tender chuck roast instead of 5 lb.  I also seasoned the meat with Texas Salt.  Next time I will had more beef broth or some water.  There really was no "sauce" with it after it had cooked for the suggested time.  The meat was sooo tender though after cooking all day.  I loved the idea of cooking the veggies in a foil packet.  The kids weren't big fans of the stew...but they haven't had it much in the past.  If your kids like stew, this is definately one I would try with them.

January Weekly Menu 2

Sunday:  Spaghetti/Green Beans/Green Salad/ Garlic Bread
Monday:  Pizza on English Muffins
Tuesday:  Mac-N-Cheese
Wednesday:  Tuna Helper/Peaches or Pears with Cottage Cheese
Thursday:  LEFTOVERS
Friday:  Beef Stew/Lion House Rolls

I haven't really got my routine back with cooking yet.  After all the Christmas shopping I am STILL avoiding the stores....even the grocery store, so alot of my meals are being created with what ever is on hand....Do any of you have the same problem after Christmas?  Not wanting to go shopping.  I am really enjoying just hanging at home.

Friday, January 14, 2011

Chicken Noodle Soup

When I make soups I really don't follow a recipe.  I just create as I go.  Jim tells me that I really need to write down what I do with the Soups so the one time that it is better than the last, I will know what I did to make it better.  Well, I tried to write a recipe for what I do with the Chicken Noodle Soup.  I decided I would just tell you how I make it with "some" measurements.

3-4 boneless skinless chicken breasts
3-4 medium potatos
4 carrots
1 stick of celery
2-3 TBLS chicken granules
1 TBLS grated (dehydrated) onion
1 TBLS dried parsley flakes
4 large handfuls of (long) egg nooodles
2 cans chicken broth

I start by baking the chicken with a little salt and pepper for 1 hour at 350 degrees.  Peel and cut up potatos and carrots.  Cut up celery.  Place potatos, carrots, celery in soup pan.  Cover the veggies with water so that there is atleast 1" clearing the top of the veggies.  Bring to a boil.  Add chicken granules, onion, and parsley.  Boil till veggies are done.  In a separate pan I boil the noodles using about 8 cups of water (or enough to cover the noodles by 2"). When veggies and noodles are done I pour the noodles with their water into the veggie pot.  Dice up the baked chicken and add to the veggie pot.  If I need more liquid I add the chicken broth.  I then taste the soup broth to see if it has enough chicken flavor.  If it doesn't then I add more chicken granules.  I season with a little salt and pepper.  The kids don't like the pepper so Jim and I add it to our own bowl when we eat.  The main key is tasting the broth to see if it has enough chicken flavor.
I boil the noodles seperate because the veggies and noodles cook for different times and I forget to through the noodles in with the veggies at the right time.  Anyway, that's how I do it and I quite like my soup, so I thought I would share.

**To make home made egg noodles click HERE!

Wednesday, January 12, 2011

Cracker Jacks

2 cups Brown Sugar
1 cup Margarine or Butter
1/2 cup White Karo Syrup
1 tsp. Salt
1 tsp Baking Soda
5 quarts popped corn (I use 1 bag buttered microwave popcorn then the rest air popped).

In medium sized saucepan bring brown sugar, margarine, syrup and salt to a boil and boil for 5 minutes.  Remove from heat and add baking soda.  Pour over popped corn.  Stir well then place on cookie sheet.  Bake at 200 degrees for 1 hour, stirring every 10 minutes.

This recipe came from Jim's mom.  When your not wanting the sticky version of caramel corn, this is the one to use.  To get the kids involved, let them pop the corn and measure it.

The Little Brick Ranch

Monday, January 10, 2011

January Weekly Menu 1

Sunday:  Spaghetti Pie/Green Beans/Garlic Bread/Jello
Monday: Taco's
Tuesday:  Chicken Parmesan
Wednesday:  Chicken Noodle Soup
Thursday:  LEFTOVERS
Friday:  Meatballs and Rice/Veggie

I know Christmas was over two weeks ago but I still have Christmas remains in my Kitchen.....Candy that the kids just aren't eating quick enough.  We spent our whole holiday vacation with family in Utah.  There was so much yummy food.  I decided I wanted to list some of the yummy things we ate. 

Beef Roast with Potatos and Gravy
Corn Beef Casserole
Beef Sandwiches
Homemade Pizza on Pita bread
Seven layer dip
Homemade Lasagna
Chicken Noodle Soup
Homemade Taco Time
Ham and Funeral Potatos
So many homemade treats that I won't list.

What were some of the yummy things you ate over the holidays?

Mexican Bride Cookies

1/2 cup shortening
1/2 cup margarine
1/2 cup sugar
2 tsp. vanilla
2 tsp. water
2 cups flour
1/2 cup chopped walnuts (opitional)

Cream together shortening, margarine, and sugar.  Add vanilla, water, and flour.  Add nuts if you would like.  Roll into a log.  Chill in the fridge for a few hours.  When ready to bake slice cookies 1/4" thick.  Bake at 325 degrees for 25 minutes.  While still hot roll cookies in powder sugar then let cool.

*This is our Santa Cookie.  This is the cookie that my mom made with us to give to Santa and now I make it with my girls for Santa. 

Sunday, January 9, 2011

Pulled Peanut Brittle (Grandma Opal's)

2 c. sugar
1 c. white Karo syrup
1 c. water
1/2 tsp. salt
1 tsp. vanilla
2 c. raw peanuts
1 1/2 tsp soda
1 cube butter (cut into smaller pieces so it will melt fast)

Bring sugar, syrup, water and salt to boil and boil for 1 minute with lid on.  Cook to hard boil using thermometer.  Add vanilla and peanuts.  Stir well and put thermometer back in.  Cook to 290 degrees or hard crack, stirring constantly.  Add butter and take of heat.  Add soda and stir well.  Pour out on well buttered cookie sheet.  As candy cools pull.  Pull slowly and stretch out on wax paper for it to completely cool and set up.  CAUTION...candy is very hot!

*This is Grandma Opal's recipe.  Many of you remember helping her pull the peanut brittle and how it burned our fingers.  Not many can make it like she did.  I know I can't.  Love and Miss you Grandma.  The picture is some that Mom made.
*I would suggest that if you haven't helped Grandma or made this with someone else before, find someone that has made it and have them help you.  You for sure need two people to pull it.

Saturday, January 8, 2011

Pancakes (Sunday Pancakes)

Sorry this picture isn't the camera started dieing about the time this picture was taken.

1 1/4 c. flour
2 1/2 tsp. baking powder
2 Tbsp. sugar
3/4 tsp. salt
1 egg
1 1/4 c. milk
3 tsp. melted butter or oil

Mix together all ingredients and cook on hot griddle.  Serve with favorite pancake toppings.
For variation:  Use 1 cup white flour and 1/4 cup whole wheat flour.

This recipe came from the Koosharem Relief Society Cookbook.

*A few months back I left on an overnighter.  Jim was home with the girls and when he went to make pancakes for breakfast her found that we were out of Bisquik to make pancakes.  He found this recipe and realized he had all the ingredients to make them so he make these for the girls.  We haven't gone back to Bisquik since.
*These pancakes are light and tender.  Some pancakes have a tough "crust/outside" and are hard to cut through.  These are not that way.  Delicious flavor too.

Thursday, January 6, 2011

Brown Sugar Meatloaf

1/2 cup packed brown sugar
1/2 cup of ketchup
1-1 1/2 pounds ground beef
1/2 cup of milk (less if you're only using 1 pound of beef)
2 eggs
1 1/2 tsp salt
1/4 tsp black pepper
3/4 cup finely crushed saltine crackers
1 small onion, diced
Press the brown sugar into a well greased loaf pan.  Spread ketchup over the top of brown sugar.
In a seperate bowl mix beef, milk, eggs, salt, black pepper, crushed crackers and onion til it's well combined.  Shape it into a loaf and place over the ketchup and brown sugar.  Bake at 350 degrees for one hour.  Remove from oven and let it sit for 10 minutes.  When serving use the sauce in the pan as a yummy brown sugar glaze over the top of the meat loaf.
*This recipe came from my friend Michelle P. who has her own food blog.  It is a very kid friendly meatloaf.  You can't help but have seconds with the yummy brown sugar syrup over the top.  So Good!  Check out other dishes by Michelle on her Blog....Do You Smell That.

Wednesday, January 5, 2011

Sugared Almonds

1 egg white
1 tsp. vanilla
1 lb almonds
3/4 c. brown sugar
1/4 c. white sugar
1/2 tsp. salt
1 tsp. cinnamon

Beat egg and vanilla till fluffy.  Stir in almonds.  In seperate bowl mix brown sugar, white sugar, salt and cinnamon.  Stir the egg covered almonds into the sugar mixture.  Spread almonds on a cookie sheet.  Bake at 225 degrees for 1 hour....stirring every 15 minutes.

These are so addicting and so easy to make.  I got this recipe from my friend, Jess T., a few years back and have been making them for Christmas treats for the neighbors.  I have to make a couple batches because half of them always end up gone before they are delivered to neighbors.

Tuesday, January 4, 2011

Pie Crust

2 1/2 cups flour
1 cup shortening
3 Tblsp (cold) butter or margarine

Using a pastry blender blend the above ingredients.

1 egg
1 Tblsp vinegar
ice water

Beat egg with fork.  Pour half of the egg into a 1/2 c. measuring cup.  Add the vinegar to the egg that is in the measuring cup.  Fill the measuring cup up the rest of the way with some cold water.  Pour egg/vinegar/water over the flour/shortening/butter.  Blend with the pastry blender til all flour/shortening is not crumbling anymore.  Do not over mix.  You might see little clumps of butter.  That is ok.

Divide dough into 4ths (2 tops and 2 bottoms).  Roll each 4th individually on a floured surface.  Measure how big you need your crusts by using the pie tin you will be baking in.  Place the tin over the rolled out dough.  Dough should extend 1" past the tin.  Place dough in tin.  Fill with pie filling.  Roll another 4th and place over the top of the filling.  Trim edges off that hang over the tin.  Using some water and your fingers, brush some water between the two layers of dough around the edges to help seal them together.  Cut slits in the top of the pie to help it vent.  Do decorative edges around the edges of the pie (pressing them together).  The leftover egg can be brushed across the top to help the pie brown.  Bake for 15 minutes at 425 degrees then reduce heat to 375 and bake for another 45 minutes or until golden brown.  You can place the pie in a baking sheet in case the filling does bubble out.

A few tips when making pie crust:
--The colder the ingredients, the flakier the crust.
--Over mixing will make the dough more stiff which maked the crust NOT flaky.
--Don't be afraid to try.  Pie crust is easier than you think.

*This recipe came from Tina at the Koosharem Cafe.  Come to find out it is about the same as my Grandma's.  At one point Tina trusted me enough to make the pies.  It has been something I have enjoyed doing ever since and have made several pies for others.  This is the same recipe I used while working as the Baker at Randy's Restaurant.  I even had someone pay me to make their Thanksgiving pies after trying my pies at Randy's.  That was a fun experience.

Monday, January 3, 2011



1 qt. milk
1 c. sugar
1 c. shortening
1 tsp. baking soda
1 tsp. baking powder
1 tbsp. vanilla
2 pkg. yeast
1 c. warm potato water
1 c. mashed potato

Mix the above ingredients and let set about 30 minutes or until foamy.

Then add:
4 well beaten eggs
1 tbsp. salt
12 c. flour

Knead, let rise until double in size.  Roll out about 3/4" thick, cut as for doughnuts.  Let rise until double in size.  Cook in hot oil or shortening.  While still hot dip in glaze.

Glaze recipe:
1/2 c. boiling water
1 lb. powdered sugar
2 tbsp. butter
2 tbsp. vanilla

If you want to share with alot of the full recipe.  If you just want to share with half the batch.  The full recipe made just over 150 with about 3 doz donut holes.
This is an easy recipe that makes you think you are eating Krispy Kremes.  But, it is very time consuming.  I always make sure Jim is around to help me so one of us can cook them while the other glazes them.

I remember Mom and some of the Aunts making Spudnuts for the elementary Halloween party.  Homemade "SPUDNUTS"  melt in your mouth!  So YUMMY!

*This recipe came from my CD of 1 Million Recipes.

Prairie Story Recipe Swap Thursday
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