Thursday, November 11, 2010

Easy Beef and Broccoli Stir-fry

When I lived in Pocatello, I had some awesome neighbors. One in particular lived right next door just 10 steps away. We both had a love of cooking and baking that had us finding, and testing recipes together. This is a favorite that she's been asking me to blog since last January.. So without further ramblings.... Morgan, this ones for you... love and miss you my friend!

Easy Beef and Broccoli Stir-fry

3 TBS cornstarch (divided)
1/2 cup water, plus 2 TBS water (divided)
1/2 tsp garlic powder
1 lb boneless round steak or chuck steak cut into thin 3 inch strips
2 TBS vegetable oil
4 cups broccoli florets
1 small onion, cut into wedges
1/3 cup soy sauce
2 TBS brown sugar
1 tsp ground ginger
Hot cooked Rice

1. In large bowl, combine 2 TBS cornstarch, 2 TBS water and garlic powder until smooth.
2. Add beef and toss.
3. In a large skillet or wok over medium heat, stir-fry beef in 1 TBS oil until beef is cooked; remove and keep warm.
4. Stir-fry broccoli and onion in remaining oil for 4-5 minutes.
5. Return beef to pan.
6. Combine soy sauce, brown sugar, ginger ad remaining cornstarch and water until smooth; add to pan.
7. Cook and stir for 2 minutes.
8. Serve over rice.

serves 4

photo from Campbells

Thursday, November 4, 2010

Brownie Batter Chocolate Fudge Cupcakes

So today I am finally uploading because I can't resist this outrageously delightful chocolate tastiness. It comes from the blog of Amanda is a fun and unbelievable talented web/font designer, scrapbooker, crafter, blogger.. you name it she can do it lady. With the loss of my camera and photoshop on the fritz I am giving Amanda full credit for not only the amazing pictures but for the sinfully fabulous treat. Just looking at these will give you a chocolate fix...

Brownie Batter Chocolate Fudge Cupcakes with Outrageously Rich Chocolate Indulgence Frosting


1/4 cup butter, melted
1/3 cup fat-free sweetened condensed milk
1/3 cup milk
1 (18.25 oz) box devil’s food cake mix

Combine all ingredients in a large bowl and mix on medium speed for 2 mins until well combined. Using a small scoop (about 1.5 tbsp) drop batter onto a baking sheet lined with parchment paper and freeze overnight.


1 (18.25 oz) box devil’s food cake mix
1 (3.9 oz) pkg Jello instant chocolate fudge pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs, beaten
1/2 cup milk
2 cups mini semi-sweet chocolate chips

Preheat oven to 325 degrees. Spray a muffin tin with cooking spray and line with cupcake liners. Combine all ingredients except chocolate chips into a very large bowl and mix on medium speed for 2 mins until well combined. Stir in chocolate chips. Using a large scoop (about 3 tbsp) drop batter into the cupcake liners, filling about 2/3rds full. Remove brownie batter from freezer and press into the cupcake batter. Bake for 22-28 mins. Allow to cool completely before frosting.


5 sticks butter, softened
8 oz powdered sugar
1.5 cups unsweetened cocoa powder (Hershey’s Special Dark Cocoa)
a pinch of table salt
1.5 cups light corn syrup
2 tsp vanilla extract
16 oz milk chocolate chips

Melt chocolate chips in the microwave, stirring well every 30 seconds. Allow to cool for 5-10 mins. Combine butter, sugar, cocoa and salt in a food processor and process until smooth, about 30 seconds. Scrape the bowl as needed. Add the corn syrup and vanilla and process until just combined, about 5-10 seconds. Scrape the bowl again, then add the melted chocolate and pulse until smooth and creamy, about 10-15 seconds. You can use a mixer for this too, if you don’t have a food processor, just don’t whip the butter too much! :) Adapted from Cook’s Illustrated.

Makes & frosts 36 cupcakes.

Thursday, October 7, 2010

Peach Pie Filling/ Topping

I know that there are a few late peaches still hanging around so I had to get this in before the season was completely over. This recipe comes to you from Sister 3 who lives in the heart of the land of peaches in Utahs Fruit Way. It is super easy to make and is a great filling for pie, cobbler or crisp (my favorite) or just put a little (or a lot) on ice cream and enjoy the sweet delicious goodness.

Peach Pie Filling/ Topping

Peel and cut up 3 cups fresh peaches (set aside)

In medium saucepan mix together 1 cup sugar and 5 TBS cornstarch. Add 1 cup water. Cook over medium heat stirring constantly. Boil until thick; turn off heat
Add 1/4 cup butter stirring until melted. Add 1/4 cup lemon juice and stir well- It will be thick.
Stir in prepared peaches just until coated.

Pour into baked pie crust or graham cracker crust, use for cobbler or crisp or serve warm over vanilla ice cream. Best if used within first day.

Sunday, October 3, 2010

hello again hello

Hello my food blog friends. It certainly has been a long time since we have spoken. Life has a way of getting away from you at times. Like the seasons, change happens. Sometimes we look forward to it and sometimes it comes with worry, but it comes nonetheless. I am beginning a new life and with trepidation am stepping into a new season. I appreciate all my friends and family and all of you- my food blog friends in your help and patience during these changes. I'm still here and with a pile of recipes to share don't plan on going too far from my love of cooking, blogging and sharing with all of you.

So, stay tuned.. recipes start up again this week. If you have been waiting for me to post something let me know so I don't forget about you.

Thanks- You've all been so wonderful! I love you all..

Friday, August 13, 2010

Spongebob Cake

My friend loves Spongebob. It was his birthday on Sunday so of course we had to make a special cake to celebrate. I didn't have any of my decorating tools but I think we did pretty good.

Happy Birthday Cody! hahahahahahahahah

Tuesday, August 10, 2010

Lemon Limeade

I'm sure you have all felt as though I have abandoned you. I'm sorry I was gone soooo long... Its been a difficult month. But, as they say... "when life gives you lemons.. make lemonade".. or Lemon Limeade in this case. It has been so hot that I have been needing a cool boost in the middle of the day, not to mention a little sugar kick. It has been the perfect pick-me-up. So, if life has given YOU lemons (and limes) go make this delightful beverage and enjoy the cool refreshing goodness.

(For a special treat I substitute half of the water for club soda.)

Lemon Limeade

1 c. fresh squeezed lemon juice (about 6 lemons)
1 c. fresh squeezed lime juice (about 6 limes)
1 1/4 c. sugar (you can adjust for tartness)
6 c. water
1 lemon
1 lime
ice cubes

In small sauce pan warm 1 cup water and sugar. Stir until sugar is dissolved. Set aside to cool. Squeeze lemon and limes for fresh juice. In medium pitcher add cooled sugar mixture, water, lemon juice and lime juice. stir. slice remaining lemon and lime into wedges and add to mixture. Pour into tall glass with ice and enjoy!

Saturday, July 10, 2010


Sorry about the lack of updates.. I haven't forgotten you. I'm moving this weekend and will be back as soon as I get settled..

Until then...

Flashback to a few of my favorite recipes for summer picnics.

Texas Fudge Cake
Ramen Noodle Salad
Frozen Raspberry Salad
Black Bean Salsa
Tried and True Chocolate Chip Cookies
Crispy Fried Chicken

Monday, June 21, 2010

Strawberry Crepes

The kids and I wanted a special breakfast on Fathers Day. We wanted something our dad would love.. something fun and fancy but simple at the same time. Strawberry Crepes! mmmmmmm...
Fancy... check..
Simple.. double check..
Loved by dad... You better believe it!!

Strawberry Crepes

1 1/2 cups all purpose flour
1 TBS sugar
1/2 tsp baking powder
1/2 tsp salt
2 cups milk
2 TBS butter (melted)
1/2 tsp vanilla
2 eggs

Mix flour, sugar, baking powder and salt in medium bowl. Stir in remaining ingredients. Beat with hand mixer until smooth. Lightly butter 6-8 inch skillet. Heat over medium heat until bubbly. For each crepe, pour scant 1/4 cup of the batter into skillet. Immediately rotate skillet until film covers bottom.
Cook until light brown. Run wide spatula around edge to loosen; turn and cook other side until light brown. Stake crepes, placing waxed paper between each; keep covered.
Spread filling and fresh strawberries over each warm crepe; roll up. sprinkle with powder sugar.


1 1/2 cups whipping cream
1 cup strawberry yogurt
1/4 cup powder sugar

Whip cream with powder sugar until peaks start to form. Stir in yogurt and continue mixing until desired consistency.

Thursday, June 17, 2010

3 Minute Caramel Popcorn

If you need a quick and easy treat this recipe is for you. My great friend and neighbor gave this to me one day and I ran home to try it.(Thanks Tiffany!) 15 minutes, several batches and about 20 neighbor kids later I knew I had a keeper. So fast So easy and So delicious.

3 Minute Caramel Popcorn

1/2 cup butter
1/2 cup brown sugar
7 large marshmallows

Place together in microwave safe bowl. Microwave on high for 2 minutes. Stir. Microwave on high 1 more minute. Stir until combined and creamy looking. Pour over about 12 cups popped popcorn. Stir well and enjoy!

NOTE: I like my popcorn a little sticky so I cut the time to 1 minute 45 seconds and then an additional 45 seconds.

Wednesday, June 16, 2010

Cupcake Wedding Cake

This weekend my dear friend and former co-worker was married. It was an absolutely beautiful ceremony for an unbelievable couple.

As many of you may know.. I don't do wedding cakes.. I can't take the pressure or the brides... But when she asked me to make her cupcake wedding cake I didn't hesitate.. She wanted cupcakes, wanted the decorating simple, she trusted me and she loves me.. how could I go wrong?

The cake turned out wonderfully, fit her perfectly and she couldn't have been happier. CONGRATULATIONS to the newlyweds!

Portneuf Greenway Cake

Every Year the Portneuf Greenway holds a fundraiser to earn money to help with upkeep and extending of the path along the river. This is the cake I made this year as a donation from the bakery to their cause... It makes me happy to look at it. I know it isn't extravagant by any means but I love the simple elegance of the japanese blossoms and the beautiful contrast of the soft pink against the chocolate. The entire event was a great success thanks to the donations and help from many many individuals and businesses. Congratulations Portneuf Greenway!

Wednesday, June 9, 2010

Snicker doodles

At the bakery where I work our recipes are well guarded. When the owner allowed this most delicious cookie recipe to be printed in the newspaper I jumped at the chance to share it with all of you.. (Thanks Alan!) Try this recipe and you will see why this is one of our top selling cookies.

RaNae's Rolls
Snicker doodles

1 cup softened butter (room temp)
1 1/2 cup sugar
2 eggs
1 tsp vanilla
1 tsp baking soda
1/2 tsp salt
2 tsp cream of tartar
2 3/4 -3 cups flour

Cream butter and sugar. beat in the eggs and vanilla. Combine all dry ingredients and mix into creamed mixture. Mix well till all incorporated. Roll dough into TBS size balls. Roll in cinnamon/sugar mixture. Bake for 7-10 minutes or until slightly golden on edges. Do not over bake.
(makes about 40 cookies)

Thursday, June 3, 2010

Garlic Butter

When it rains it pours.. (washing machines and flooding taken care thank goodness.) Schools out and the kids are under foot. Meals get a little simpler and we start to take things outdoors. Now if the weather would cooperate... rain rain go away!.. With the weather a little out of sorts we look to comfort food. Garlic always fits the bill. This Garlic Butter can be spread on a loaf of french bread and toasted, stirred into your warm veggies or a baked potato, spread on chicken for baking or used with your bread dough for fabulous garlic bread sticks. oh, so many possibilities! Let the comfort begin...

Garlic Butter

1 cup butter (softened)
1 1/2 TBS minced Garlic
1 tsp garlic salt
1 tsp basil
1 tsp parsley

Stir all ingredients together and use right away or store in airtight container in refrigerator for up to 2 weeks.

Garlic Cheese Toast

Cut 1 loaf of french bread lengthwise. Spread butter liberally on both halves. Sprinkle with your favorite cheese. Put right on the middle rack in oven (no pan) at temp of 500 degrees. Bake for 5 to 6 minutes or until edges are crispy and cheese is melted.

Thursday, May 20, 2010

Homemade Laundry Soap

I have laundry on my brain since the breakdown and flooding today from my washing machine. Darn. I'm finally back in order and typing away to the humming of the fans in my hallway. One thing about using your own recipes is that you can be frugal and save a bit from the prepackaged and premade. The other side is that you know what you put in it. This goes the same for Laundry Soap. A couple of my children have some allergies to laundry soap. An allergy free soap is a bit spendy for me and my budget and is limited in the type you can buy. Out of necessity I started combing the internet. I finally decided I would try to make my own. I settled on this recipe from the Duggar Family, you know, the ones with 19 kids? If they have time to make it then so do I. I only have 4 you know... What do I have to lose? About $2.80 a batch that's what. Yeah, it is frugal. And really really easy to make. I like it better than the store bought and it is gentle on my clothes. It is low sud so it can be used in a High Efficiency machine. Now it may not be for everyone but for me it is just what I was looking for. By the way I don't dilute a second time, I just use it in concentrated form. Also, I have found that the Fels-Naptha bar soap is a really good stain stick. I just keep an extra bar around and rub it on when I can't use bleach. AND a last note.. I found that they carry all three ingredients at every associated food stores. Ok, on to the recipe...

Homemade Liquid Laundry Soap- Front or top load machine- best value

4 Cups - hot tap water
1 Fels-Naptha soap bar
1 Cup - Arm & Hammer Super Washing Soda*
½ Cup Borax

- Grate bar of soap and add to saucepan with water. Stir continually over medium-low heat until soap dissolves and is melted.

-Fill a 5 gallon bucket half full of hot tap water. Add melted soap, washing soda and Borax. Stir well until all powder is dissolved. Fill bucket to top with more hot water. Stir, cover and let sit overnight to thicken.

-Stir and fill a used, clean, laundry soap dispenser half full with soap and then fill rest of way with water. Shake before each use. (will gel)

-Optional: You can add 10-15 drops of essential oil per 2 gallons. Add once soap has cooled. Ideas: lavender, rosemary, tea tree oil, peppermint.

-Yield: Makes 10 gallons.

-Top Load Machine- 5/8 Cup per load (Approx. 180 loads)

-Front Load HE Machines- ¼ Cup per load (Approx. 640 loads)

*Arm & Hammer "Super Washing Soda" - in some stores or may be purchased (at Baking Soda will not work, nor will Arm & Hammer Detergent - It must be sodium carbonate!!

Wednesday, May 12, 2010


Good ol' simple traditional pancakes. There is something so homey about them. Warm and delicious with maple syrup or raspberry jam, maybe some strawberries and whipped cream... This is THE go to food when we can't think of anything else to eat. This recipe was in my very first Betty Crocker cookbook that I received while in 7th grade Home Ec. Everyone has their favorite pancake recipe ... this is mine.

Traditional Pancakes

1 egg
1 cup flour (all purpose or whole wheat)
3/4 cup milk
1 TBS brown sugar
2 TBS vegetable oil ( I use canola)
3 tsp baking powder
1/4 tsp salt

Beat egg with beater in medium bowl until fluffy. Beat in remaining ingredients just until smooth. (For thinner pancakes, stir in an additional 1 to 2 TBS milk) Heat griddle or skillet over medium heat to about 375 degrees. Grease with butter. (To test griddle, sprinkle with a few drops of water. If bubbles skitter around, heat is just right)

For each pancake, pour 1/4 cup batter onto hot griddle. Cook pancakes until puffed and dry around edges. Turn and cook on other side until golden brown.

Tuesday, May 11, 2010

Frog Cake

My neighbors daughter loves the the movie The Princess and the Frog so when her birthday came around this past week she wanted something fun to go with her theme. Turning 9 means you need a cake that is "kinda cool but not babyish". Hummm.. what to do... Ok how about a giant frog prince? BINGO! It was a hit!


Not to be forgotten is the treats for school. Working in a bakery does have its privileges- namely frog cupcakes. Don't you just love the tongues?

Tuesday, May 4, 2010

Pistachio Cake

When I make this cake I always think of my niece Erika. She LOVES this cake! Well why not? It is SUPER delicious. If you like things pistachio you will love this cake as well. Easy to make and everyone will think you work in a bakery!

Pistachio Cake

1 pkg. white cake mix ( I like Betty Crocker Super Moist)
1 pkg. (4 serving size) pistachio instant pudding mix
3 eggs
1 c. Sprite or 7up
1/2 c. oil

Combine all ingredients in large mixer bowl. Blend, then beat at medium speed for 10 minutes. Pour into 2 greased and floured 8 inch pans. Bake at 350 degrees for 30-35 minutes or until toothpick inserted in middle comes out clean. (do not over bake)

When cool to the touch place in freezer for at least an hour up to overnight.

1 pkg. (4 serving size) pistachio instant pudding mix
1 Cup cold milk
Cool Whip or Dream Whip

Wisk milk and pudding mix together and set aside.

Remove cakes from freezer and cut off tops. When pudding is set spread on one layer of cake and invert second layer on top.

Frost entire cake with Cool Whip.

*note: I like to to make this in a half sheet baking pan. When frozen I cut the cake in half and stack one side on top of the other with the pudding in the middle. Frost as usual.

Monday, April 26, 2010

Green Chile Chicken

I found this recipe on a great blog called "For the Love of Cooking" Lots of good stuff over there... It is such an easy recipe and oh so tasty. My whole family loves it and I like that it is healthy and full of flavor. Serve with rice and it makes a great meal. By the way, this isn't a recipe with heat so if you want things a little spicy add some spicy red pepper flakes or jalapenos to the cheese.

Green Chile Chicken

4 chicken breasts
2 eggs
Salt, pepper, garlic powder to taste
1-2 7 oz. cans whole mild green chiles halved
1 2.25 oz. can of sliced black olives
1/2 cup of cheddar, shredded
1/4 cup of monterey jack or cotjia cheese, shredded
1-2 tbsp of mayonnaise

Mix eggs & spices into a bowl. Trim chicken of any fat & slice each breast into 2 chunks. Dip chicken into egg mixture & add to a hot pan sprayed with cooking spray (or olive oil). Cook 3-4 minutes on each side. Remove from pan and place in a baking dish. Cover each chunk of chicken with a green chile half. Mix cheese and mayonnaise in bowl. Sprinkle on top of chicken and green chiles. Top with black olives. Cook for 25 minutes at 350 degrees.

Sunday, April 18, 2010

R2D2 Birthday Cake

My friends little boy turned 6 yesterday. I was excited when I was asked to make his cake because he LOVES Star Wars... After this Star Wars cake for my monkey #1 I felt up to the challenge to make something new. Hello R2.

Just a note* He is about 5 layers of chocolate and white cake with buttercream frosting. The legs are made of rice crispy treats and frosted.

Monday, April 12, 2010

Hash Brown Quiche

I found this recipe in The Essential Mormon Cookbook by Julie Badger Jensen. There are a lot of simple homey recipes in there that I will share. This recipe is easy and delicious for any time of the day. My family likes it for dinner made in individual serving sizes. I use my jumbo muffin tins and they think its something fancy. We often throw in a few extra ingredients like onions, peppers, or mushrooms or even pepperjack cheese.

Hash Brown Quiche

8 uncooked shredded frozen hash browns or patties
½ cup butter, melted
1 cup cubed precooked ham
1 cup shredded cheddar cheese
1 cup shredded Swiss cheese
8 eggs
2 cups milk or cream
½ teaspoon salt

Place hash brown patties in a greased 9×13 inch pan. Pour melted butter evenly over the surface of potato patties. Bake at 350 for 20 minutes. Remove from oven. (at this point I us a fork and press the potatoes so that there at no gaps and the potatoes cover the bottom of the pan completely) Sprinkle potatoes with ham and cheese. In a large bowl beat eggs. Add milk or cream and salt. Pour mixture over cheeses and ham. Bake at 350 for about 30 minutes ( I think it’s about 40 in my oven, just until a knife comes out clean) serves 8

Monday, April 5, 2010

Barbie Birthday Cake

I have a pink fanatic, barbie lovin girl at my house. Although today is her birthday we celebrated yesterday while our daddy was home. I thought she would cry with excitement.. I dare say it was perfect.

Old Fashioned Pink Popcorn

This dry sweet popcorn is such a treat for me. Not because it is fancy or difficult to make but because it brings so many memories to my mind when I eat it.Our family called it Pink Candy Popcorn. It is an old recipe from my grandmother. I never knew her but my mom would make this popcorn and tell us stories. My mom wasn't a great cook but could make this popcorn just perfect. I'm sure it was the sweet tooth in her. I can see her standing next to the stove in our green kitchen stirring and stirring carefully minding the candy thermometer to get it just right for the final pour over the popcorn. We had a great big metal bowl that was perfect for making a big batch for sharing with friends or neighbors. Oh what a treat.

Old Fashioned Pink Popcorn

2 cups Sugar
2/3 cup half & half, cream or whole milk
1 TBS white corn syrup
1/4 tsp salt
1 tsp vanilla
few drops red food coloring

Place sugar, cream, corn syrup and salt in saucepan on a medium heat. Stir well and cook until sugar has fully dissolved before allowing mixture to boil (this is important to avoid rendering the popcorn too sugary). Continue to cook stirring occasionally until reaching 230 degrees or slightly soft ball stage. Add vanilla and food coloring. Mix well. Pour over 6 quarts of popcorn and stir until well coated. Spread out on flat surface to let dry and cool.

Tank Birthday Cake

It has been a busy month here at our house.. Birthday wise especially. My 3rd monkey turned 9 about 2 weeks ago. He wanted something with Camouflage. Ummmm... ok. Enter the Tank Cake. Yes those are oreos. I wish I had a picture of the inside. I made a chocolate/white marble cake with the white batter dyed green. Camo outside.. Camo inside. Cool or what? Yeah, he loved it.

Monday, March 15, 2010

Asian Ramen Noodle Salad

I found a couple of recipes for this on the internet and then messed around with them a few tries before I got the mixture that I love. Some people put mandarin oranges in this salad although I prefer it without. This is such a light yummy salad it feels guilt free to eat as much as I want.

Asian Ramen Noodle Salad

1 medium head cabbage
2 packages chicken ramen noodles
2 cans chicken meat (drained)
1/2 c slivered almonds
1 small bunch green onions
1/2 cup olive oil
1 TBS sugar
1 tsp seasoning salt
3 TBS vinegar
salt and pepper to taste

Chop up cabbage and onion into small bite-sized pieces. Place in large serving bowl and add chicken meat and almonds. In small bowl combine oil, sugar, seasoning salt, vinegar, and seasoning packets from ramen noodles. Stir until combined and pour over cabbage mixture. Stir until coated and place in refrigerator until ready to serve. Right before serving break up dry ramen noodles and mix into salad.

Monday, March 8, 2010

Traditional White Bread

I've been making this bread since before I got married. I'm happy to say I think I have this one down to a science and it is a regular staple at my house, especially in the winter. It makes two large loaves so often we will make one of them into cinnamon bread. This is a great bread for sandwiches, cinnamon or french toast.

Traditional White Bread

6-7 cups all purpose flour
3 TBS sugar
1 TBS salt
2 TBS butter
5 tsp yeast
2 1/4 cup very warm water (110* to 120*)

Mix 3 1/2 cups flour, sugar, salt, butter, and yeast in large bowl. Add warm water. Beat on low 1 minute, scrape bowl. Beat 1 minute on medium, scrape bowl. Stir in remaining flour 1 cup at a time until until dough is easy to handle. Knead about 10 minutes or until smooth and elastic. Put in greased bowl and let rise about 1 1/2 hours or until double.
Grease bread pans. divide dough and shape into loaves. Cover and let rise 40 to 50 minutes or until double. Bake at 350* 35-40 minutes or until golden brown and sound hollow when tapped. Remove from pans and butter tops. Cool on wire rack.

Sunday, March 7, 2010

Baby Shower Cake

This cake was made Friday for a surprise baby shower for my friend at work.
The fun part was that we made a fake order ticket with the name of her baby as the client and the due date as the clients phone number. I went in and made the cake with my friend sitting right there telling me how cute the cake was. Surprise!

Thursday, March 4, 2010

Death Star Cake

I know this isn't a recipe but a few of you have been asking me to post some of the cakes that I have made. This is the Star Wars Death Star Cake that I made for my sons birthday yesterday. It was a HUGE hit.

Thursday, February 25, 2010

Mc Donald's Copycat Hot Mustard Sauce

Have you noticed that you can always find 20 different versions of sweet mustard for dipping but not hot mustard? Well, the crispy chicken strips I posted earlier use to require a trip to McDonalds because that was the only place I could find a hot mustard that I liked. McDonalds? Really? I make no apologies.. I love it ...Thank You Shawnajean for posting this on recipezarr. Now we can just make it at home. Try it, I think you'll be surprised.

McDonald's Copycat Hot Mustard Sauce
  • 6 tablespoons prepared mustard
  • 2 tablespoons dark corn syrup
  • 4 teaspoons dry mustard
  • 1 1/2 teaspoons white vinegar
  • 1 tablespoon mayonnaise
  • 1/2 teaspoon soy sauce
  • 1/2 teaspoon sugar
  • 1/16 teaspoon tsp ground cayenne pepper


  1. Mix all of the ingredients together in a microwave safe container until it is one solid color.
  2. Microwave on high about 35 seconds, and mix again.
  3. Cover, and refrigerate at least 6 hours (to allow theflavors to meld) I like to let it sit overnight.
  4. Refrigerate until needed, and remember to refrigerate unused portions.
  5. This recipe makes a little more than 4 "packets" of hot mustard sauce. Double it or triple it as needed.

Tuesday, February 23, 2010

Crispy Fried Chicken

I always give my kids the option of eating out or picking their favorite home cooked meal for their birthdays. This is on the menu for Josh's birthday next week along with THIS for desert. I think it is a favorite for all of us in the family. We usually make this crispy fried chicken using legs but also love chicken strips as well, either way it makes up a crispy delicious batch of chicken.

Crispy Fried Chicken


2lbs cut up chicken,or strips
Oil (for frying)


1 ¼ teaspoons ground black pepper
1 ½ teaspoons salt
¾ teaspoon garlic powder


4 eggs
1/3 cup water
1 cup hot sauce


2 cups all purpose flour
1 tablespoon baking powder
¼ teaspoon salt

Step 1: Heat oil in a deep fryer to 350 degrees. In a large bowl beat eggs and water. Add hot sauce and whisk together.
Step 2: In small bowl combine ground black pepper, salt and garlic powder. In another bowl or pie plate combine flour, baking powder and salt.
Step 3: Pat dry chicken pieces with a paper towel. Sprinkle chicken pieces generously on both sides with the seasoning mixture.
Step 4: Dip chicken pieces into the hot sauce mixture and coat thoroughly. One piece at a time, roll chicken pieces in the flour mixture and drop into the deep fryer. Don’t over load the deep fryer with chicken. Fry chicken until brown and crisp (dark meat will take about 14 minutes, white meat about 10 minutes). A good way to tell if it’s done is to pierce the deepest part of the bone with a fork, if the juices run clear, it’s done. Drain on paper towels. Repeat until all chicken is fried.

Just a note.. don't be shy about the amount of hot sauce it calls for in the recipe. When I first got the recipe I thought it was crazy because I don't like anything spicy. When I finally got the nerve to use the whole amount I realized that it really gives great flavor and doesn't add the heat like I thought it would.

Wednesday, February 10, 2010

Modified English Tea Scones

I worked hard on this recipe. When I received the original it was ok but I really wanted this one to be good, not just good but Great! It just had so many possibilities. So a week and several modifications later the wait was over. Baby, it was worth it! This has to be my favorite sweet for breakfast. With so many options for filling, the possibilities are endless.. from tart and tangy strawberry rhubarb to rich chocolaty chip and don't forget streusel with pecans... or pineapple coconut.. or.. fresh peach.. or ...well, you get the picture... and even better? sshhhh don't tell.... it's really simple.

Modified English Tea Scones

2 cups flour
1/4 cup sugar
2 tsp Baking Powder
1/8 tsp salt
3/4 cup melted butter (not Margarine)
2 eggs
1/4 cup milk
Filling such as jam, chocolate chips, fruit, nuts, etc...

Preheat oven to 350 degrees. In medium bowl mix flour, sugar, baking powder and salt. In a seperate bowl add melted butter eggs and milk. Whip to combine. Add wet ingredients to dry ingredients all at once. With rubber spatula mix together until very soft dough forms. Divide dough into 16 pieces and roll into balls. Flatten 8 and top with 1-2 TBS filling of your choice. (jam, streusel, berries,etc...) flatten each remaining ball and place on top of filling. Seal edges. Bake 12-15 minutes or until deges are golden. Don't overbake or they may get a little dry. Sprinkle with sugar when still hot.

Sunday, February 7, 2010

Chocolate Oatmeal No-Bake Cookies

Here is an easy treat when you need something quick and simple. My 11 year old made these last night all by herself..

Chocolate Oatmeal No-Bake Cookies

1/2 C Butter

2 C Sugar
1/2 C Milk
4 Tbsp Cocoa
1/2 C Peanut Butter
3- 3 1/2 C Quick cooking Oats
2 tsp. Vanilla

Add butter, sugar, milk and cocoa to a saucepan. Slowly bring to a rolling boil, and boil for 1 minute. (cooking longer can cause dry cookies.) Take off heat. Stir in the peanut butter, oats and vanilla and drop onto wax/foil paper. Let cool until set.

Tuesday, February 2, 2010

Girl Scout Thin Mints

Oh Be still my heart. When my friend sent me this recipe to try it seemed too good to be true. The truth? After getting over all the angels singing... my mouth was very very happy.

Girl Scout Thin Mints

2 1/4 cups all purpose flour
1/4 cup cornstarch
6 tbsp unsweetened cocoa powder
1/2 tsp salt
1 cup white sugar
1/2 cup butter, room temperature
1/3 cup milk (any kind)
1/2 tsp vanilla extract
1 1/2 tsp peppermint extract

In a small bowl, whisk together flour, cornstarch, cocoa powder and salt.
In a large bowl, cream together butter and sugar. With the mixer on low speed, add in the milk and the extracts. Mixture will look curdled. Gradually, add in the flour mixture until fully incorporated.
Shape dough into two logs, about 1 1/2 inches (or about 4 cm) in diameter, wrap in plastic wrap and freeze for at least 1-2 hours, until dough is very firm.
Preheat oven to 375F.
Slice dough into rounds not more than 1/4 inch thick - if they are too thick, they will not be as crisp - and place on a parchment lined baking sheet. Cookies will not spread very much, so you can put them quite close together.
Bake for 13-15 minutes, until cookies are firm at the edges. Cool cookies completely on a wire rack before dipping in chocolate.

Dark Chocolate Coating
10-oz dark or semisweet chocolate
1/2 cup butter, room temperature

In a microwave safe bowl, combine chocolate and butter. Melt on high power in the microwave, stirring every 45-60 seconds, until chocolate is smooth. Chocolate should have a consistency somewhere between chocolate syrup and fudge for a thin coating.
Dip each cookie in melted chocolate, turn with a fork to coat, then transfer to a piece of parchment paper or wax paper to set up for at least 30 minutes, or until chocolate is cool and firm.
Reheat chocolate as needed to keep it smooth and easy to dip into.

Makes 3 1/2-4 dozen cookies.

Friday, January 29, 2010

Chow Mein

I LOVE Chinese food. I hardly ever get it and don't get to make it often at home. This is one of those dishes I get more than others because the kids really love the noodles, not to mention it is really quite simple to make. I always add a few pea pods and take a few liberties with the veggies. I've made this with chicken, pork, beef and even shrimp. If you want a GREAT Chinese Food recipe.. this is it.
Chow Mein

1 1/2 cups bean sprouts
2 boneless chicken breasts sliced thin
2 TBS oyster sauce
2 tsp soy sauce
Salt and Pepper to taste
1 TBS cornstarch
1/4 cup chicken broth
1/2 pound dry wonton noodles
2 medium celery cut in medium chunks
1/2 medium size white onion cut in medium slices
2 cups cabbage cut in medium slices
1 green onion
2 clove garlic chopped
4 TBS sesame or olive oil

1. Cut chicken into thin strips and set aside.
2. Soften the noodles by placing them in boiling salted water. Plunge into cold water to stop the cooking process and drain thoroughly.
3. Heat a wok or frying pan over medium to high heat. Add 2 TBS of oil. WHn the oil is hot, add noodles, Fry in batches until golden. Remove noodles from the pan.
4. Heat 2 TBS oil in a wok. Add garlic and meat. Let the meat brown briefly, then stir-fry until the redness is gone and the meat is nearly cooked through.
5. Add the rest of the vegetables (except the green onions) and mix well for 3-4 minutes.
6. In a small bowl combine oyster sauce, soy sauce, chicken broth, cornstarch, and salt and pepper. Make a "well" in the middle of the wok for the sauce. Quickly stir and mix everything together. Stir in noodles and green onions.
7. Serve and enjoy!

Wednesday, January 20, 2010

Lemon Meringue Pie

Alright Jenn, this one's for you...

A month or so ago our ladies church group had a pie night. It was a very tasty night. I took two pies, one of which was Lemon Meringue , one of my all time favorites. After making this one you may see why people always say "easy as pie!" Yeah it's an easy one...

Lemon Meringue Pie

9- inch baked pie shell


1 1/2 cups sugar
1/3 cup plus 1 TBS corn starch
1/2 cups water
3 egg yolks, slightly beaten
3 TBS butter
1/2 cup lemon juice from fresh lemon
zest of one lemon (about 1 TBS)
2 drops yellow food coloring (optional)

Prepare and bake pie shell.

Heat oven to 400 degrees. Mix sugar and cornstarch in 2 quart sauce pan. Gradually stir in water. Cook over medium heat, stirring constantly until mixture thickens and boils. Boil and stir one minute. Gradually stir in half of the hot mixture into the egg yolks. Stir into hot mixture in sauce pan. Boil on low 1 minute. Remove from heat. Stir in butter, lemon juice, lemon zest and food coloring. Pour into pie shell.
Prepare meringue. Spoon onto hot filling. Spread over filling carefully sealing meringue to sides of pie crust to prevent shrinking or weeping. Bake 8-10 minutes or until meringue is delicate brown.(keep your eye on this part) Cool away from draft.


3 egg whites
1/4 tsp cream of tartar
6 TBS granulated sugar
1/2 tsp vanilla

Beat egg whites and cream of tartar in medium bowl until foamy. Beat in sugar, 1 TBS at a time until stiff and glossy. Do not over beat. Fold in vanilla

Sunday, January 10, 2010

Cake Truffles

I know I owe a few of you some recipes but this is too good not to post IMMEDIATELY. Ok so the cake balls..truffles.. balls.. Umm I like cake TRUFFLES better..sounds fancy, they are quite popular in the baking world right now. They seem to be all over the place.. They are tasty and easy to make, not to mention cute as a button. I'm nodding my head slowly waiting to be convinced.. the wait is over. Last night I ate these at our better-late-than-never holiday bakery party. Lisa Taylor, you are a rock-star! Cute, Check. Easy to make, check. Moist, check. Make your mouth sing, double check. MMMM Hit the high note on this one.. thanks Lisa!

Chocolate Truffles

1 package (18.5 oz.) chocolate cake mix
( + ingredients for making the cake)
½ cup butter or margarine, softened
½ cup unsweetened cocoa
½ cup powdered sugar
1 tsp. vanilla
½ cup of your favorite jam (I like seedless raspberry!)
2 packages (8 oz.) milk chocolate squares or chips (for dipping)

Prepare cake as package directs; cool. In saucepan, over medium heat, melt butter; add cocoa and sugar. Stir until smooth. Add vanilla and jam; stir until smooth and glossy. Remove from heat. Crumble cake and add saucepan mixture, mix until well blended and moist. Roll into about 1 inch balls. Melt Chocolate and dip chocolate cake balls in the chocolate. Place on wax paper and let cool until the chocolate is not shiny and is smooth and firm. Enjoy! Makes anywhere from 45 to 70 truffles depending on the size of the balls.

Note from Lisa: You can really get creative with this recipe. You can use any kind of cake, any kind of flavoring, and any kind of chocolate you want! My sister made truffles with a white cake, apricot jam and dipped in white chocolate. Instead of using jam, you can use peanut butter, caramel or butterscotch ice cream topping, or anything else you can think of. You can even put chopped nuts inside or sprinkled on top. You could roll a maraschino cherry in the cake mixture and then dip in chocolate. Get creative!

For the party, I actually split the mixture into thirds before adding the jam so that I could have three different flavors in one batch. I did add ½ cup of seedless raspberry jam to the first part, ½ cup of peanut butter to the second part, and ½ cup of caramel to the third part so that the flavoring was more prominent. If you make the recipe as it is written above, the flavoring will be more subtle.