Thursday, October 21, 2010

Stuffed Baked Tomatoes

4 plum tomatoes
3 oz shredded, part-skim mozzarella cheese
1/4 cup chopped fresh basil
1 clove garlic, minced
salt and pepper
Heat oven to 400°F.
Cut tomatoes in half lengthwise. Using a melon baller or spoon, scoop out insides of each tomato, roughly chop pulp. Combine pulp, mozzarella cheese, garlic, basil, and a pinch of salt and pepper.

Place tomato shells cut side up on a baking sheet that has been coated with cooking spray. Spoon tomato-pulp mix into shells.

Bake 10 minutes or until cheese is melted and lightly browned. Serve warm.

Monday, October 11, 2010

Chicken Enchiladas

Quick. Easy. Absolutely delectable. This is pretty much my go-to meal for everything. Love it.

I don't really use a recipe, so this is going to be sort of vague. I promise they will be good pretty much no matter what you do.

6 chicken breasts (roughly)
1 tub sour cream (8 oz)
1 can cream of chicken/mushroom soup
1 can enchilada sauce
shredded cheese

Boil the chicken until it's cooked through. Shred chicken in a bowl and mix with sour cream and cream of mushroom soup. Fill tortillas with about 1/3 cup of chicken mixture until all the mixture is used up. Roll tortillas and put in a baking dish. Pour enchilada sauce over the top so it's all covered. (Parts that are left uncovered will go crunchy when you bake them.) Sprinkle shredded cheese over the top. I'm sort of a cheese-oholic so I use a lot, but do however much you want. Bake uncovered at 375 for about 45 minutes or until cheese is all melted and the enchiladas are heated through.

See. Told you it was easy. 

For a lighter version mix shredded chicken with a jar of salsa instead of soup and sour cream.

Butter and Garlic Noodles (Noodles and Company style)

My favorite thing to order from Noodles and Company is their Butter and Garlic Noodles. Up where I'm going to school, however, there is no Noodles and Company even semi close, so I have to make up my own version. You'll love this pasta, even if you can practically feel your arteries clogging as you eat it. :)

3 small garlic bulbs
1 1/2 sticks + 1Tbsp. of butter (real butter is way better than margarine in this recipe)
1 tsp garlic salt
1 package of egg noodles
Shredded cheese

Mince the garlic into the smallest pieces you can manage (I put mine through the blender, though it's hard to scoop out right next to the blade-I added water to get it all out of the blender and let the water evaporate out before the next step). Saute the garlic cloves in about 1 Tbsp. butter until they are caramelized, sprinkle some garlic salt into the mix as you are stirring. Add a stick and a half of butter and stir as the butter is melting.
Mmmmmm, look at all that butter.

While doing this, boil your egg noodles according to the directions on the bag.
Once the butter is all melted, pour about 1/4-1/3 cup over your noodles, add some shredded cheese and stir to melt the cheese.

Friday, September 24, 2010

Can I have s'more?

I adore fall, but let's be honest...I find myself thinking about taking a trip to the mountains to roast marshmallows on a daily basis. I miss summer. But now that I found this S'mores Brownie recipe (scroll down a bit on the page for the brownie recipe), I might be satisfied with eating the whole pan instead of spending money on gas to drive up the canyon. Yum.

Sunday, June 27, 2010

Salted Caramel Cupcakes

As promised over on my other blog,

I found the recipe here. And, I want to share this delightful blog with you, so you'll just have to click the link to get the lovely recipe. :)

Sunday, May 2, 2010

Avocado Citrus Salsa

I have a recent obsession with avocado. I eat it with EVERYTHING. Last week on Studio 5 a lady made a bunch of fruit of which was Avocado Citrus Salsa. I fell in love. It's mega summery, super tasty, and a great alternative to regular tomato salsa.


•2 medium oranges, peeled, seeded and chopped
•1 large ripe avocado, peeled, seeded and chopped
•¼ cup chopped red onion
•¼ cup snipped cilantro
•2 tablespoons lime juice
•½ teaspoon bottled hot pepper sauce
•¼ teaspoon salt


In larger bowl combine all ingredients. Cover and refrigerate 2 hours before serving. Makes about 2 ½ cups. 

Friday, April 23, 2010

The most amazing lemon bars you'll ever ever taste!

This recipe comes from my Aunt Carrie. I ADORE her, and I adore these lemon bars nearly as much. :)

Luscious Lemon Bars

1 Cup soft butter
Pinch Salt
1/2 cup powdered sugar
2 cups flour

Combine and mix well. Press into greased pan 9X13. Bake at 350 degrees for 15 minutes or until lightly browned. Pour fillng over top and bake 25 minutes or until set.

4 Well beaten eggs
2 Cups sugar
1/4 Cup flour
6 T. lemon juice.

Sprinkle powdered sugar over top.

Sunday, March 28, 2010

Fresh Fruit Bruschetta

Okay, I'll admit it. I haven't actually made this recipe. I just found it online and I already know that I'll love it. Very fruity and spring-y. Here's the link to the recipe with pictures and all. I'll post directions here too.

Fresh Fruit Bruschetta with Orange-Honey Cream
Recipe by Our Best Bites
1 baguette or similar-sized French bread loaf
4 Tbsp. butter, melted
2 Tbsp. granulated sugar
1/2 tsp ground cinnamon
1-1/2 C diced strawberries (about 10 medium strawberries)
1 C finely diced mango (about 1 medium mango) (I really hate mango, so I think I'll opt for raspberries or maybe bananas instead)
1 C finely diced kiwi (about 3 kiwi)

1/2 C Breakstone's Sour Cream
3 Tbsp. honey
1 tsp orange zest

Preheat oven to 400 degrees. Slice bread into 1/2 inch slices. Place in a single layer on a foil-lined baking sheet. Use a pastry brush to brush each piece with melted butter. Combine cinnamon and sugar and sprinkle evenly over bread slices. Bake for 10-12 minutes or until edges are toasted. Set aside to cool.

While bread is toasting, combine Breakstone's Sour Cream, honey, and orange zest. Stir to combine and place in the fridge.

Combine strawberries, mango, and kiwi and stir gently to combine. When bread is cooled, place about 1 Tbsp. of fruit mixture on top of each toasted bread slice and drizzle with sweet sour cream mixture. If needed, thin sour cream sauce with 1/2-1 tsp orange juice. Garnish with mint leaves if desired. Serve immediately.

Friday, March 12, 2010

Elise's Amazing Cinnamon Rolls

This is my favorite recipe of all time. It's so much fun to make (better to make with a friend :) and super great to eat. They are ever so fattening and ever so delightful. :)

Without further ado,

Elise's Amazing Cinnamon Rolls


  • 2 (.25 ounce) packages active dry yeast Note: AKA 1 Tablespoon (This is helpful to know if your roommate stores large quantities of yeast in a Tupperware container in your fridge like mine does)
  • 2 1/2 cups warm water (110 degrees F/45 degrees C)
  • 1 (9 ounce) package yellow cake mix (I don't ever find 9 ounce packages, I find 18.5 ounce packages. So I use half the box, and then you have an easy excuse to make the cinnamon rolls again soon!)
  • 1 teaspoon salt
  • 2 teaspoons vanilla extract (I just dump some in, I like vanilla)
  • 5 cups all-purpose flour (Use a good mixer. I have burnt out the motor in 3 different mixers with this recipe. Now, I leave it to the Bosch to do the dirty work.)
  • 1/2 cup butter, softened
  • 1 cup white sugar
  • 4 teaspoons ground cinnamon (What's the best part of a cinnamon roll? That'd be the cinnamon. Don't limit yourself to 4 teaspoons... I'm just sayin')
  • 3 cups confectioners' sugar
  • 1/3 cup butter, softened
  • 1 1/2 teaspoons vanilla extract
  • 1 1/2 tablespoons milk

  • Directions
  1. Put water and yeast into your mixing bowl. Let them stand for about 10 minutes until the yeast is dissolved and the mixture is creamy.
  2. In the same bowl, add the cake mix, salt, and vanilla to the yeast mixture; stir well to combine. Stir in the flour; beat well. Cover bowl and let rise in a warm place for 1 hour.
  3. Deflate dough and turn it out onto a well floured surface. (I've found that powdered sugar mixed in with the flour on your 'surface' is a brilliant idea. Just don't use too much or you'll end up with a really sticky mess.) Roll dough out into a rectangle and spread with butter. Sprinkle with cinnamon and sugar. Roll up dough and cut into 3/4 inch thick rolls. Place rolls in two 9x13 inch glass baking pans. (You can just grease the pans with Pam, but I prefer to pour the extra melted butter into the bottom and sprinkle some cinnamon sugar over that. Then, the bottoms of your cinnamon rolls caramelize) Cover and let rise until doubled, about 45 minutes.
  4. Preheat oven to 350 degrees F
  5. Bake rolls for 15 to 20 minutes. (Much closer to 15 than 20) While rolls are baking, prepare the frosting. In a medium bowl, stir together confectioners' sugar, 1/3 cup butter, vanilla and milk. Let rolls cool slightly then spread with frosting.

Monday, March 8, 2010

Gringo Chili

I just got back from a weekend camping trip in Moab. Just because Moab is in Southern Utah does not mean it is warm was snowy and freezing! Luckily we took some tasty homemade chili to keep us nice and toasty.

I spent the summer making chili once a week for 200 kids, and I don't think I ever made the exact same recipe. I usually just add whatever I have on hand (I will even admit to transforming leftover spaghetti sauce into chili), and somehow it always turns out amazing.

Here's an easy and delicious chili recipe I've used quite a bit. It always gets raving reviews.

2 tsp butter
1/2 medium onion, coarsely chopped
1 lb ground beef (coarse grind)
3 Tbsp ground red chile (hot or mild...or a combination of the two)
1/4 tsp oregano
1/4 tsp cumin
2 garlic cloves, minced
2 cans tomato soup
1 can onion soup
2 (16 oz) cans kidney beans

Melt the butter in a large pot over medium heat. Add the onion and cook until it's translucent.

Add the meat, chile, oregano, cumin, and garlic. Cook over medium heat until meat is evenly browned.

Stir in the tomato soup, onion soup, and beans. Bring to a boil, then lower the heat and simmer, uncovered, for about 20 minutes until the liquids cook down and the mixture thickens.

Serve with shredded cheese, sour cream, fritos, or anything else your heart desires.

*Chili variations - 

  • Add 1/4 cup any flavor salsa for an extra kick. 
  • Add 1/2 Tbsp cayenne pepper if you like it spicy. 
  • Use a combination of 1 can kidney beans and 1 can pinto or black beans for some variety. 
  • Umm...that's all I can think of right now, but the options are endless! Add a can of corn, more seasonings if you think it's too bland, or anything else you think would be tasty. 

Monday, February 22, 2010


This is a super quick and easy one. I think I learned how to make it in a foods class in high school. (Proof that public education is actually teaching children important life skills!)

Pillsbury frozen dinner roll dough, defrosted (1-2 per person)
Pizza sauce
Pizza toppings

1. Flatten each ball of dough. Spread a small spoonful of sauce in the middle of the dough.
2. On half of the dough surface, place desired pizza toppings. Fold dough over to make a pizza pocket and pinch dough together around the edges.
3. Bake on a cookie sheet at 375 for 20-25 minutes (or until golden brown).

Saturday, February 20, 2010

Chocoroni & Cheese

I got this recipe from a friend. It sounds gross but is surprisingly delicious! Just as a side note, this recipe is a work in progress. So, when you make it, let me know if there are any improvements you can think of.

2 cups elbow macaroni noodles cooked and cooled
1/2 cup butter
1 8oz. package cream cheese
1 cup sugar
1/2 bag semi-sweet chocolate chips
1 T. vanilla
1/3 cup Nutella

While macaroni noodles are cooling in the fridge, melt butter and cream cheese over medium heat in a sauce pan. Add sugar, chocolate chips, and vanilla stirring constantly. Once you reach desired consistency, remove from heat.
Layer the cooled noodles in a glass baking dish, pour the chocolate mixture evenly over the top of the noodles and chill in the refrigerator for 10-15 minutes.
Melt the Nutella and drizzle over the top. You can also top with fresh raspberries or strawberries. (Or anything you like.)

Thursday, February 11, 2010

Crumbly Chicken

This recipe comes from my dear friend, April. This is one of the easiest recipes ever and I absolutely love it!

Crumbly Chicken

6-8 thawed chicken breasts
1 bag of Sour Cream & Onion chips

Bascially, you crumble 3/4 of the bag of chips into a large bowl. Coat each individual chicken breast with mayo and then cover entirely with the chip crumbs. Put the chicken in a glass baking dish and bake at 375 for 40-50 minutes or until juices run clear.

It's also really good with honey mustard sauce on top. Just make a basic white sauce and add honey mustard to taste.

Thai Style Chicken

This recipe is also from my Taste of Home cookbook. (Sidenote...I wouldn't recommend this cookbook. It has tons of good recipes, but the index is horrible and makes it impossible to find what you want.) I liked this one because it's very flavorful and citrus-y. Plus each serving (1 chicken breast half) is only 134 calories! Can't beat that. I made a couple of very minor changes to the original recipe because I thought the lemon flavor was a little bit over-the-top. The changes are in italics next to the original recipe.

1/4 c reduced-sodium soy sauce
3 T lemon juice (the juice from one lemon)
1 T dried basil
2 T fat-free plain yogurt
2 tsp. grated lemon peel (1 tsp lemon peel)
3 garlic cloves, minced
1 tsp ground ginger
1 tsp crushed red pepper flakes
4 boneless skinless chicken breast halves

1. In a small bowl, combine the soy sauce, lemon juice, basil, yogurt, lemon peel, garlic, ginger and red pepper flakes. Remove 1/4 cup to another small bowl; cover and refrigerate.
2. Pour the rest of the marinade into a large resealable plastic bag and add the chicken. Let the chicken marinade overnight in the fridge. 
3. Drain and discard marinade. Place chicken in a baking dish coated with cooking spray. Spoon reserved marinade over chicken. Bake, uncovered, at 375 for 20 minutes. Serves 4. 

Wednesday, January 20, 2010

#4: Baked Chicken Chimichangas

I discovered this recipe in my Taste of Home cookbook last week, and I really liked it. This may or may not be because I'm insanely obsessed with every Mexican dish under the sun. Whatever.

2.5 cups shredded cooked chicken
1 cup salsa
1 small onion, chopped
3/4 tsp ground cumin
1/2 tsp dried oregano
10 flour tortillas
3/4 cup shredded cheddar cheese
1 cup chicken broth
2 tsp chicken bouillon granules
1/8 tsp pepper
1/4 cup flour
1 cup half and half
1 can (4 oz) chopped green chilies

1. In a large nonstick skillet, simmer the chicken, salsa, onion, cumin, and oregano until heated through and most of the liquid is evaporated. place 1/2 cup down the center of each tortilla; top with 2 tablespoons of cheese.
2. Roll filled tortillas and place in a 9x13-in greased baking dish. Bake, uncovered, at 425 for 15 minutes or until brown.
3. In a saucepan, heat broth, bouillon and pepper until bouillon is dissolved. Combine flour and half and half until smooth. Stir into broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in chilies; heat through. Serve chimichangas with sauce on top.

When I made this recipe I didn't have any of the ingredients for the sauce, so I improvised and made a sauce with 1 can cream of mushroom soup, 1/4 cup (ish) of sour cream, water (until it was to a desired consistency), and salsa and hot sauce. It turned out to be quite tasty. I'd be interested to see how the actual sauce from the recipe compares.

Buen Provecho!

#3 - Chicken Stuffed Croissants

I learned this one from on of my favorite Snow College roommates, Karen.

2 cans of crescent rolls
1 8oz. package of cream cheese
1 cup shredded chicken (When I'm lazy, I use canned chicken. You can also substitute shredded turkey or cubed ham.)
1-2 tsp. of onion powder (I just add it until I think it tastes good.)
Opt. 1 small can chopped mushrooms
Plain bread crumbs

In a saucepan melt the cream cheese over medium heat. As the cream cheese is melting add the chicken and the onion powder (and the mushrooms). Once the cream cheese is melted and all the ingredients are mixed in, remove the pan from the burner.

Use a small spoon to scoop the cream cheese mixture onto the wide end of each crescent roll. Roll them up and tuck in the ends. Dip each roll into a bowl of bread crumbs and cover it entirely. Place each roll on a greased baking sheet and cook for 7 minutes at 375 degrees.

Enjoy. :)

Thursday, January 14, 2010

Angie's Fruit Salad

I wish I could take credit for this recipe, but it was made famous by my fabulous mother, Angie. It is the #1 requested dish at every family party and I bring it to nearly every potluck. Bon appetit!

Small package french vanilla pudding
8 oz. container cool whip
4 bananas, sliced
1-2 cans mandarin oranges, drained
1 can pineapple tidbits, drained
1 cup buttermilk
shortbread cookies, crumbled

In a large bowl, mix buttermilk and vanilla pudding. Fold in cool whip. Fold in bananas, mandarin oranges, pineapple tidbits. Put in serving dish and top with crumbled shortbread cookies.

Sunday, January 10, 2010

Delightful, Garlicy Dinner Rolls

Yes, I know Garlicy isn't a word. It describes them though. :)

Take this recipe from

Aaaand sandwich in these instructions right in the middle of direction number three:
Stick your pointer finger right in the middle of each roll and make a hole. Using your finger (or an exceptionally tiny spoon), put about a half teaspoon of butter/garlic salt mix (one stick butter or margarine mixed with a teaspoon and a half of garlic).

And these instructions as the very last step:
Cover the top of the warm rolls with leftover butter/garlic mix using a pastry brush.

Voila! The recipe with the "Elise touch".

4 1/2 teaspoons active dry yeast
1/2 cup warm water (110 degrees F to 115
degrees F)
2 cups warm milk (110 to 115 degrees F)
6 tablespoons shortening
2 eggs
1/4 cup sugar
1 1/2 teaspoons salt
7 cups all-purpose flour

1. In a large mixing bowl, dissolve yeast in warm water. Add the milk, shortening, eggs, sugar, salt and 3 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough.
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes (dough will be sticky). Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Punch dough down. Turn onto a lightly floured surface; divide into 24 pieces. Shape each into a roll. Place 2 in. apart on greased baking sheets. Stick your pointer finger right in the middle of each roll and make a hole. Using your finger (or an exceptionally tiny spoon), put about a half teaspoon of butter/garlic salt mix (one stick butter or margarine mixed with a teaspoon and a half of garlic). Cover and let rise until doubled, about 30 minutes. Bake at 350 degrees F for 20-25 minutes or until golden brown. Remove to wire racks.Cover the top of the warm rolls with leftover butter/garlic mix using a pastry brush.

Enjoy. :)