Thursday, June 30, 2016

Lemon poppy seed cookies (crazy about Cookies by Krystina Castella )

2 1/2 cup flour
1 1/2 cup sugar
2tsp baking soda
1/4 tap salt
3/4 cup oil
Freshly squeezed lemon juice from 6 med lemons
3 tbsp grated lemon zest from 2 med lemons
2tsp vanilla
1/8 cup poppy seeds
Preheat oven to 350
Combine flour,sugar Soda,salt.
Stir in the oil,lemon juice, lemon zest, vanilla, and poppy seeds, blend well
Drop 1tsp minds of dough on cookie sheets 2in apart bake 8-10 min

Saturday, February 13, 2016

Cocoa Gravy~ Marsha Matlack

1 cup sugar
1/3 cup flour
1/4 cup cocoa powder
Whisk together and set aside
Heat 2 cups of milk till HOT
whisk in dry ingredients and keep whisking till thick over med heat
then add 3 TBSP butter and 1 tsp vanilla and serve hot over warm biscuits.

Wednesday, February 10, 2016

Sweet Potato Tacos~cooking classy

Honey-Lime Sweet Potato, Black Bean and Corn Tacos
Yield: About 5 - 6 servings
  • 1 1/2 lbs sweet potatoes, peeled if desired and diced into 1/2-inch cubes
  • 4 Tbsp olive oil, divided
  • 1 tsp cumin
  • 1 tsp paprika
  • 1/4 tsp ground coriander
  • 1/8 - 1/4 tsp cayenne pepper
  • Salt and freshly ground black pepper
  • 1 small yellow onion, diced (1 cup)
  • 1 clove garlic, minced
  • 1 (14.5) oz can black beans, rinsed and drained
  • 1 cup frozen yellow corn, thawed and drained
  • 3 Tbsp honey
  • 3 Tbsp fresh lime juice
  • 2 Tbsp chopped fresh cilantro
  • Corn or flour tortillas
  • Romain lettuce or purple cabbage, cotija or feta cheese (monterrey or manchengo would also be good), diced avocados, fresh salsa or pico de gallo and hot sauce (optional)
  • Preheat oven to 425 degrees. Line a baking sheet with foil then place sweet potatoes on foil. Drizzle with 3 Tbsp olive oil and toss to evenly coat. Sprinkle evenly with cumin, paprika, coriander, cayenne pepper and season lightly with salt and pepper to taste then toss to evenly coat. Bake in preheated oven 15 - 20 minutes until tender, removing from oven and tossing once halfway through baking.
  • Meanwhile, in a large skillet, heat remaining 1 Tbsp olive oil over medium-high heat. Once hot add onion and saute until caramelized (golden brown on edges and tender), about 5 - 6 minutes, adding in garlic during last 30 seconds of sauteing. Reduce heat to medium-low, add in drained black beans, corn, honey and lime juice. Heat until warmed through. Toss in roasted sweet potatoes and cilantro. Serve over warm tortillas with desired toppings.
  • Recipe Source: Cooking Classy

  • i often just put all of it in the pan and stick it in the oven instead of using more dishes and in stages. It still turns out YUMMY
    This is a new favorite at our house. It's my "go to vegetarian" night. My kids don't know that so shhh.

Monday, February 8, 2016


Ok I am going to admit it. I have been making brownies from a box for years! I love the Big fancy ones at Costco. But then we ran out and I really needed brownies for an FHE and thought I can whip up a batch. So I tried pintrest and thought that the ones called the best brownies in the world should be good enough! I was a little skeptical because it only called for 1/4 cup flour (ok I actually doubled it and put them in a 9x13 because an 8x8 isn't big enough for a family of 7 plus 2 missionaries! BUT these lived up to their name! I won't even by that box anymore! The missionaries agreed BEST IN THE WORLD!

Prep time
Cook time
Total time
Ooey, gooey, fudgy brownies that will become a family favourite. I rarely make any other brownie recipe because we love this one so much!
Recipe type: Dessert
Cuisine: American
Serves: One 8 x 8 pan of Brownies
  • 8 tablespoons of butter
  • 2 ounces unsweetened chocolate
  • 1 cup sugar
  • 2 eggs. beaten
  • ½ teaspoon vanilla
  • ½ cup semi-sweet chocolate chips
  • ¼ cup flour
  • ¼ teaspoon vanilla salt (you can use regular salt for this)
  1. Preheat oven to 325 degrees.
  2. Line your pan with parchment paper. I find wetting it gets it more pliable.
  3. Melt the butter and unsweetened chocolate together over low heat in a medium saucepan. Stir with a wooden spoon.
  4. Remove from heat and add the sugar. Stir well.
  5. Now add your eggs and vanilla, stirring until it’s smooth.
  6. Add chocolate chips, flour and vanilla salt. Stir until well blended.
  7. Pour into pan and place in oven. I always tap my pan to get out any bubbles and make it even.
  8. Bake for 35-45 minutes, toothpick inserted should come out clean when done.
  9. Remove and cool on a rack.
  10. Serve with a smile.

Sunday, October 19, 2014

Chicken with Pineapple salsa


    16 ounces boneless, skinless chicken

    1 can (8 ounces) unsweetened crushed pineapple, juice only, (reserve fruit for salsa)
    1 tablespoon low-sodium soy sauce
    1 tablespoon honey
    2 cloves garlic, minced
    1/4 teaspoon red pepper flakes

    1 mango, peeled and diced
    2 kiwis, peeled and diced
    1/4 cup red onion, diced fine
    1 lime, juiced
    1 tablespoon cilantro, chopped
    1 tablespoon jalapeno pepper, diced fine (optional)


Serve this flavorful, lean chicken dish in warm tortillas, or over brown rice with a baked sweet potato and steamed green beans.


Open the pineapple and strain to separate juice from fruit.

Place the juice in a baking dish. Stir in the soy sauce, honey, garlic and red pepper. Slice chicken breasts into 4 4-ounce portions. Place chicken in the marinade and refrigerate for 2 hours or overnight. Prepare the salsa by combining all ingredients, including the reserved pineapple.

Preheat grill to medium heat or turn on broiler and place rack in the middle of the oven, about 6" away from the heat source. Grill or broil chicken for 4-5 minutes per side or until the meat is no longer pink. Serve with fruit salsa.

Makes 4 servings, 3 ounces cooked meat and 1/2 cup of salsa
This one is a family favorite!!!! I cook this one on the grill to keep chicken moist just spread more glaze (marinade) on each time I flip to keep the flavor!!!!

One pot tortellini and sausage in Tomato cream sauce

One Pot Tortellini and Sausage in Tomato Cream Sauce
  • 1 lb package of Turkey Kielbasa
  • 1/2 cup diced onion
  • 20 oz. package of refrigerated Tortellini
  • 28 oz can of whole tomatoes, cut in the can with kitchen scissors
  • 1 cup chicken broth or water
  • Pinch of salt & pepper
  • 2 Tbsp cream cheese
  • 2 cups shredded jack and cheddar cheeses
  1. Cook the onion in a little olive oil until soft. Add sliced turkey sausage and cook until browned. Add chicken broth, tortellini, tomatoes, salt and pepper. Bring to a boil, stirring often. Turn heat down to low, cover and simmer for about 15 minutes, or until pasta is cooked to al dente. Remove from heat and add cheeses, reserving a handful for topping. Cover and let stand for five to ten minutes. Grarnch with green onions, if desired. Serve hot.

Tex Mes Sloppy Joes

Tex-Mex Sloppy Joes

Also seen on Kitchen Meets Girl


4 sliced bacon ( chopped ) 
1 pound ground beef, 95% lean meat 
1 onion ( chopped ) 
2 jalapeno peppers ( finely chopped ) 
3 clove(s) garlic ( finely chopped ) 
1 tablespoon chili powder 
1 1/2 teaspoons ground cumin 
1 1/2 teaspoons coriander seed ( ground ) 
1 cup beef broth 
1 cup tomato sauce 
1 tablespoon brown sugar 
2 tablespoons worcestershire sauce 
1 tablespoon cider vinegar 
1 tablespoon hot sauce 
to taste FRITOLAY, SUNCHIPS, Multigrain Snack, original flavor ( optional: Fritos, pico de gallo, pickled jalapenos, red onion ) 


  1. In a large skillet, cook bacon until crisp. Remove bacon from pan and set aside. Add the ground beef to the pan and brown over medium high heat. Add bacon, onion, jalapeno, garlic, and spices to the ground beef. Cook until the onion is softened, approximately 5 minutes.
  2. Combine tomato sauce, broth, brown sugar, worcestershire sauce, vinegar and hot sauce in a medium bowl. Pour over the beef mixture and simmer until the liquid reduces slightly, about 5 minutes.
  3. Spoon beef mixture onto hamburger buns or rolls, and garnish if desired.

recipe from EveryDay with Rachel Ray, April 2013
My family loves this one. I never want to eat regular sloppy joes again they are So GOOD!