Tuesday, December 14, 2010

Death By Chocolate


(Yeah, I'm all over the name of this recipe. What a way to go!)  This recipe got raves at a recent RS Christmas Dinner here. I am now sharing it with you. Because I refuse to be the only one with a big butt.

Death By Chocolate

1 Devils Food cake mix (bake per directions)
2 small boxes Jello instant pudding
1 12 ounce carton Cool Whip
6 Skor candy bars - crushed (Heath bars can be substituted)
1 Hershey chocolate bar - grated

This is enough to make three layers in your container.

♥  Make the cake - let it cool
♥  Mix the pudding.
♥  Crumble part of the cake into the bottom of the bowl.
♥  Pour a layer of pudding over the top
♥  Put a layer of Cool Whip on top - sprinkle some of the Skor candy bits.
♥  Repeat these layers 2 or 3 times - depending on the size of the dish.
♥  Sprinkle crushed Skor bar and grated chocolate on top.
♥  Refrigerate.

It looks pretty in a clear glass dish where you can see the layers. Use a trifle bowl if you have one.

picture credit

Friday, October 29, 2010

Pumpkin Cookies

Weight Watchers 1 Point Pumpkin Cookies









Rebekah reminded me that I haven't posted this recipe here yet. This one is a favorite at my house.  I'm already a big fan of pumpkin cookies, but this recipe makes me sing! Fast, easy, take the ingredients right out of the pantry, and yummy!  But, best of all - a ONE point treat!!


Pumpkin Cookies

1 box spice cake mix
1 (15 oz. ) can pumpkin
3/4 cup milk chocolate chips

Combine together. Drop by spoonful on a lightly greased cookie sheet. Bake at 350 degrees F. for 18-20 minutes. Makes 3 dozen cookies. 1 point each. (woo-hoo!)


I have found that using name-brand ingredients counts here. I made these once using generic brands, and I'm sorry...they just weren't as good! Here's what I use:

♦  Libby's canned pumpkin
♦  Guittard milk chocolate chips
♦  Duncan Hines (or any of the other name-brands) cake mix

Thursday, September 30, 2010

Cookies and Cream Dessert

WARNING: This dessert may contain substances of an addictive nature. Eat responsibly.

This is the dessert my friend, Katie K. brought to Isaac's Baby Blessing. The whole family stood around the bowl, taking a spoonful and smacking it on their tongues to determine the ingredients. "Hmmm...there's a hint of vanilla....and yet the creamy texture would suggest...." I actually saw someone drinking a cupful! Well, here's the recipe. Thanks Katie!

Cookies and Cream Dessert

2 small (3.4 oz) packages vanilla pudding
2 cups milk
2 (8 oz) containers extra creamy whipping cream or 1 lb. whipped cream frosting from the supermarket bakery
1 pkg Oreo cookies, crushed

Wisk vanilla pudding and milk together. Stir in whipping cream then add crushed oreos and stir. Refrigerate.

If you let it sit in the fridge for a few hours or overnight, the cookies get nice and soft.

Wednesday, July 21, 2010

Homemade Playdough

Playdough Guy

I recently taught a class about inexpensive family fun; I sent everyone home with a homemade playdough recipe and samples to play with at home.  This recipe comes from Mom, and it's the playdough we kids played with all those years.

I've tried several different recipes for homemade playdough, and many of them leave your hands salty and the dough dries out quickly. This recipe doesn't do that; it's still the best.  Enjoy!

Homemade Playdough

2  1/2 cups flour
1/2 cup salt
2 Tablespoons alum (find this in the spice section)
3 Tablespoons of oil
2 cups boiling water 
food coloring

Mix flour, salt, alum and oil. Add water and knead to desired consistency.  Add food coloring.  Add more flour if dough is sticky (between 2-4 Tablespoons). Store in a sealed container, in the fridge.

Monday, July 12, 2010

Applesauce Cake

I was looking for something quick and easy to make and found this recipe. Chris doesn't care much for cakes (which is why we had cheesecake at our wedding instead of the traditional wedding cake), but he likes this cake...and volunteered to go to the store at a horrendous hour to buy more ingredients...

1 yellow cake mix
2 c. applesauce
3 eggs
1/2 c. sugar
2 tsp. cinnamon

Combine sugar and cinnamon; sprinkle in greased Bundt pan, coating pan well. Save unused cinnamon-sugar mixture. Combine cake mix, applesauce, and eggs. Pour half of the batter into Bundt pan. Add the rest of the cinnamon sugar mixture on top of batter. Add the rest of the batter on top of the cinnamon sugar mixture. Bake at 350 degrees for about 38 minutes. Let sit 10 minutes and turn out. Serve with a little whipped cream or vanilla ice cream on top.

Tastes good hot or cold. Enjoy!

Recipes to Remember: Rogers Arkansas Stake RS Cookbook 2001, p. 176
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Monday, April 26, 2010

Peanut Butter and Apple Sandwiches

If you are looking for a healthy sandwich to put in kids' lunchboxes. This recipe from Williams Sonoma is a great one!! (This makes 1 sandwich, so be sure to make more if you are needing more sandwiches)

2 Tbsp whipped plain cream cheese
1/4 tsp vanilla extract
1 tsp honey
1 granny smith or your favorite apple
2 Tbsp Peanut Butter
2 slices of Bread

Put the cream cheese, honey and vanilla extract in a bowl. Stir to combine. Spread Peanut butter on one slice of bread, and the cream cheese mixture on the other. Place slices of apple (that has been cored) on the cream cheese mixure and top with the slice of bread with peanut butter.

Wednesday, April 7, 2010

Strawberry Cream Crepes

Strawberry Cream Crepes

Back in high school, I took a gourmet cooking class -- funnest class ever! I still  make some of the recipes from that class; here's one of them... Perfect for Spring. Perfect for strawberry season. Perfect for breakfast or a fancy dessert! This is an easy recipe that gets me lots of 'yums!' Enjoy.

 Strawberry Cream Crepes

12 crepes

2 pints sliced strawberries

1/4 cup granulated sugar

1   3 oz. package of cream cheese

1 cup whipping cream

sugar to taste

Prepare crepes using your favorite recipe. Toss the strawberries with the 1/4 cup of sugar and set aside. With a hand mixer, beat cream cheese until smooth. Slowly beat in whipping cream until smooth and thick, but not stiff. Add sugar to desired sweetness.

Place a some cream in each crepe and roll up. Chill. Serve strawberries over the crepes.


♦  I double this recipe, especially if company's coming over.

♦ Use a *hand* mixer, not a stand mixer for this recipe.

♦  Sometimes we like strawberries inside the crepes, too.

♦  I've seen this recipe done with chocolate crepes. 
    Oo-la-la! Try it!

picture credit

Tuesday, February 16, 2010

Loaded Baked Potato Soup

Imagine a great baked potato with all the toppings, but in a creamy soup. This recipe is a simple and yet so good. It is also from the Cooking Light Cookbook, so you don't have to feel bad about eating it!
Loaded Baked Potato Soup
4 large baking potatoes (about 2 1/2 lbs.)
2/3 cup all purpose flour
6 cups 2% milk
1 cup reduced fat shredded cheddar cheese, divided
1 tsp salt
1/2 tsp pepper
1 cup reduced fat sour cream
3/4 cup green onions
6 bacon slices, cooked and crumbled
Preheat oven to 400 degrees. Clean potatoes, pierce with a fork. Bake for 1 hour or until tender. Cool. Peel potatoes; coursely mash. Discard the skins.
Lightly spoon flour into a dry measuring cup; leve with a knife. Place flour in a large soup pan, gradually add milk; stirring with a whisk until blended. Cook over medium heat until thick and bubbly (about 8 min). Add mashed potatoes, 3/4 cup cheese, salt and pepper, stirring until cheese melts. Remove from heat.
Stir in sour cream and 1/2 cup green onions. Cook over low heat for 10 minutes or until thoroughly heated (do not boil). Garnish with sprinkles of cheese, green onion and bacon. Serves 8 (1 1/2 cup) servings. Fat 10.8 g; calories 329.
*I find that it is a little easier to make the soup thicker if a typical roux is made using a little bit of butter and the flour (about 1/4 cup of butter). I always add more salt and pepper and cheese, but I wanted to do it the way it was published first so that the people who have kept their New Year's Resolution to eat healthier will know "the numbers." Another way to keep the numbers down is to use Turkey Bacon instead of pork bacon. I hope you enjoy this on a cold day!
Recipe credits: The Best of Cooking Light Cookbook, Baked Potato Soup, pg. 329

Saturday, January 30, 2010


Just in time for the Big Game in a week! This salsa is so fast and easy to make, and the happy thing is, people will never know you did it in 5 minutes!!!


1 lg can of Hunt's whole tomatoes
1 Serrano or jalapeno pepper
1/2 of a small onion, cut into chunks
1/4 tsp garlic salt
pepper to taste
chopped fresh cilantro (optional)

Drain the juice from the tomatoes into a blender. Add the Serrano or jalapeno (for a milder flavor, remove the seeds) and the onion and salt. Blend well. Then add the tomatoes and pulse 2-3 times. Add pepper to taste and chopped cilantro if desired.

*Note* If you get a spicy pepper and would like to make the salsa more mild, you can add 1 can of tomato sauce. This is really good with the Tostitos Lime Chips!
Also, we like the Hunts brand of tomatoes. This is one thing that I buy name brand on. We bought the Kroger brand once and there was literally a lot of juice and 3 tomatoes out of that whole can.

Recipe courtesy of Debbie B.

Tuesday, January 26, 2010

Crispy French Toast

 Crispy French toast closeup

Hey -- here's one of the recipes from the breakfast calendar I won in the WCGL giveaway! (Thanks, Deb!) This calendar is filled with delightful, delicious, decadent breakfast recipes. We tried Crispy French  Toast the other night.

Think State Fair meets breakfast: there's a crispy coating and some deep-frying involved. Yummy -- and  a fun change from regular, ol' boring french toast. Give it a try...

Crispy French Toast

8 cups vegetable oil for deep frying
6 thick slices of white bread (Texas toast)
2 eggs
1 cup milk
1 teaspoon vanilla
1 teaspoon cinnamon
1 Tablespoon sugar
2 cups cornflakes

Preheat deep-fryer to 375° F. In a large bowl, combine eggs, milk, vanilla, cinnamon, and sugar. Beat well. Place cornflakes in separate bowl. Dip bread slices in egg mixture and press into cornflakes.

Carefully slide coated bread slices into hot oil. Fry on each side until golden brown. Drain on paper towels and serve hot.


► It doesn't say to crush up the cornflakes in the original recipe. Do it. Smaller cornflake pieces make for a more uniform, crispy coating.

►  More eggs, a little less milk -- the coating will stick better.

 original recipe: Beyond Oatmeal, 2010 calendar from Carlene Duda

Sunday, January 24, 2010

Baked Blueberry Stuffed French Toast

Baked Blueberry Stuffed French Toast

14 slices of Texas Toast, with the crusts removed, cut into 1 inch cubes
2 (8 oz) pkg cream cheese, cut into 1 inch cubes
1 cup fresh or frozen (then thawed) blueberries, picked over and rinsed
12 larges eggs
1/3 cup maple syrup
2 cups milk

For the sauce:
2 cups sugar
4 Tbsp cornstarch
2 cups water
2 cups fresh or frozen (then thawed) bluerries
Zest of 1 lemon (optional, it just makes the flavor pop a little more)
1 Tbsp unsalted butter

Cut the crusts off the bread, then cut into 1 inch cubes

Arrange half the bread in a buttered 9x13 inch glass baking dish. Scatter the cream cheese over the bread, and sprinkle the blueberries over the cream cheese.

Arrange the remaining bread pieces over the blueberries and cream cheese. In a large mixing bowl combine the eggs, maple syrup and milk. Pour the egg mixture evenly over the bread mixture.

Cover and refrigerate overnight.

Bake the French Toast, covered with foil in the middle of a preheated 350 degree oven for 30 minutes. Then remove the foil and bake for an additional 30 minutes until it is puffed and golden.

To make the sauce:
In a saucepan stir together the sugar, the cornstarch, and the water and cook the mixture over medium high heat, stirring occasionally for 5 minutes, or until it is thickened. Stir in the blueberries and simmer the mixture, stirring occasionally for about 10 minutes, or until the berries have burst. Add the lemon zest if you want it then add the butter and stir the sauce until the butter is melted. Served topped with freshly whipped whipping cream if desired.

Recipe was slightly adapted from a recipe from Emory Creek Victorian Bed and Breakfast.

Happy Anniversary!

Thirteen years ago today, Cory and I were married in the Salt Lake Temple. I am so in love with this good man of mine. Together we have been through sicknesses, pregnancies, loss of loved ones, as well as laughter and fun memories. With Jason being only 1, we couldn't go and escape the world this year, so I tried to recreate the breakfast we had at the B&B we stayed at. Here is a recipe that is amazingly yummy! (The B&B we stayed at closed it's doors, so I couldn't get their exact recipe, but maybe that was a good thing, because this recipe for Baked Blueberry French Toast is even better!!) Cory said it was the best breakfast he has ever had!! See the recipe above and enjoy!

Friday, January 22, 2010

Easy Herb Chicken

I love this easy, fall-off-the-bone-tender-goodness crockpot recipe.

Easy Herb Chicken

1 whole chicken (giblets removed)
poultry seasoning

1. Rinse the chicken.

2. "Blacken" the chicken with poultry seasoning and sprinkle salt on the chicken.

3. Put the chicken in the crockpot. Cook on low for 8 hours.

Monday, January 11, 2010

Stuffed Manicotti

I can never get a picture of this one-- we eat it too quickly!

This is Aunt Liz's recipe (see p.108 of the the family cookbook) and I've been making it since I was a newlywed. It's so good and so easy. I haven't been able to tolerate toast or crackers for the past 3 months (morning sickness, bleh)-- but I could eat this!

Stuffed Manicotti

8 uncooked Manicotti noodles
1/2 lb mozzarella cheese, grated
1/2 cup cottage cheese
2 eggs, slightly beaten
1/2 tsp salt
1/2 tsp pepper
2 Tbsp butter, softened
1 jar Prego spaghetti sauce
2 Tbsp Parmesan or Romano cheese, grated (and some extra to sprinkle on top)

Combine mozzarella, cottage cheese, beaten eggs, 2 Tbsp parmesan or romano cheese, soft butter, salt and pepper. Stuff uncooked noodles with the sauce and place in a 9 x 13 baking pan.

Heat spaghetti sauce to boiling and pour over the noodles. Sprinkle generously with extra parmesan or romano cheese.

Cover the pan with foil and bake at 350 degrees for 45 minutes. Noodles will be a little firm, but not mushy.

(Adding hamburger or sausage is optional)

Friday, January 8, 2010

Jen's Soft Italian Bread Dough

Matthew won't eat Mac and Cheese. He won't eat Spaghetti-O's. He doesn't even like pizza. BUT, he will eat pizza if I make the dough using this recipe. I call it "Jen's Bread Pizza." (You can also use it to make breadsticks.) Jen found this recipe on "Taste of Home." See bottom for credits.
Jen's Soft Italian Bread Dough
1 cup water (70 to 80 degrees)
3 Tablespoons butter, softened
1 1/2 teaspoons salt
3 cups bread flour
2 Tablespoons sugar
1 teaspoon Italian seasoning
1 teaspoon garlic powder
2 1/4 teaspoons active dry yeast
Topping (if making Breadsticks)
1 Tablespoon butter, melted
1 Tablespoon grated Parmesan cheese
1. Put water, butter, salt, flour, sugar, Italian seasoning, garlic powder and yeast in the bread machine pan.
2. Select the dough setting (after a few minutes, check your dough. Add 1 to 2 Tablespoons of water or flour if needed to get the right consistency).
For Pizza:
Once the dough cycle is complete, roll the dough onto a cookie sheet (cut in half if desired) and add pizza sauce and toppings. Bake at 425 degrees for 20 minutes.
For Breadsticks:
1. Roll on a floured surface. Cut in half. Then cut each portion into 12 pieces. Roll each piece into a 4 to 6 inch rope. Place 2 inches apart on greased baking sheets. Cover and let rise in a warm place until doubled in size (about 20 minutes).
2. Bake at 350 degrees for 15-18 minutes or until golden brown.
3. Immediately brush with butter and sprinkle on the parmesan cheese. Serve warm.
"Soft Italian Breadsticks." Christy Eichelberger. Taste of Home. http://www.tasteofhome.com/Recipes/Soft-Italian-Breadsticks.

Sunday, January 3, 2010


First Prize is a $20 gift card to Target and a 2010 Calendar by Carlene Duda called Beyond Oatmeal. Each month has a new recipe for a breakfast or a dessert, including Smooth Cream Cheese Pancakes, Lemon Almond Pull-aparts, and Blueberry Peach Cake. What better way to start those New Year's Resolutions than with a calendar with beautiful pictures of food!!

Second Prize is a 2010 Michael VaughAn Calendar of Black and White pictures of Temples, which include the Oquirrh Mountain, Nauvoo, Provo, Mt. Timpanogos, Salt Lake, Bountiful, Rexburg, Manti, Draper, St. George, Jordan River and Logan Temples.
I know that this isn't a food related prize, but I saw it and loved it and thought that it might make your day too!

To enter, add a comment to this entry of the blog and a winner will be chosen on Friday morning (January 8th 2010). Your entry can be a note about a recipe that you tried on the blog and liked. It can be an entry on what your favorite entry was on this blog. It can even be your favorite food related Holiday Tradition (Christmas, Thanksgiving, Easter, Halloween, etc.) You can do as many entries per day that you want.
Thank you so much for checking in with our blog! We truly treasure our friends and love to sit and chat while cooking and eating great food!