Saturday, February 28, 2009


My husband loves Roasted red pepper pasta sauce at this restuarant we have here and so I had some peppers I need to use so I decided to try and make my own. Now it did not taste exactly like the restuarant but it sure was tasty. My husband's brother who served his mission in Italy even said it was good. I also made homemade ravioli's to go with it. They turned out really good but they didn't look beautiful enough to take a picture of so I didn't but I will give you the recipe~ they are time consuming but well worth it!!!

Creamy Roasted Pepper Sauce

2 T. olive oil
3-4 large bell peppers, sliced~any kind you like. I used one of each color but you can use all red if you want
1 large onion, sliced
3 T minced garlic

Mix these all together on a large cookie sheet and Bake @ 375 degrees until veggies are tender. Then place them all in a blender and blend them with a little chicken stock~about 1/2 cup until they are all chopped and smooth. Place in a large saucepan and add:

1 (28 oz) can crushed tomatoes

1 1/2 tsp oregano

3/4 tsp basil

1 tsp black pepper

1 tsp salt

Bring to a boil, turn heat down and simmer for 1 hour or less but it has better flavor if you simmer it for an hour. Then add 1/2 cup to 1 cup cream and 1/4 cup fresh parsley to it and heat through. Serve over your favorite pasta!!

This is a picture of a ravioli cut in half.I was almost done eating before I realized I should take a picture of one:

Homemade Ravioli

4 eggs
2 cups flour
1 tsp salt
2 T. melted butter

Mix all of these together until well combined. Let the dough rest for 10 minutes. While the dough is resting. Mix in a bowl:

1(15 oz)container ricotta cheese

1/2 cup mozarella cheese

1/2 cup parmesan cheese

1-2 cups chopped fresh spinach

1 egg

Salt and pepper to taste

Roll the dough out to 1/8 inch thick and cut into circles or rectangles. Fill each one with a little bit of the cheese mixture. Fold them over and seal them with a fork. Place them in a pot of boiling water and let them cook for 6 minutes or until they rise to the top of the pot. Drain them and serve with your favorite sauce. Sorry I forgot to take pictures of the process but you have all seen how ravioli looks. Just try to make them look like that. Mine still need practice because not a one of them were the same size but I was also in a hurry when I was making them. I am telling you they are well worth it!

Tuesday, February 24, 2009


This recipe was really good. My husband said it reminded him of Thai curry. It was simple and easy because you cook it in the crockpot.I recommend trying this and don't worry about the peanut butter you don't even taste it. It just blends in with all the other ingredients. My kids loved this meal as well. I adapted this recipes from Here.

4 boneless skinless chicken breasts
2 cups salsa (any kind)
1/4 cup creamy peanut butter
2 T. minced garlic
1 onion chopped
4 T. fresh lime juice or the juice of 2 limes
2 T. soy sauce
1 T. grated fresh ginger
1 can coconut milk
Cilantro and and peanuts for garnish(optional)

Place all in the crockpot except the coconut milk, cilantro and peanuts. Cook on High for 4-5 hours. Remove the chicken and shred. Return to the crockpot, add the coconut milk and let it cook for another hour. Serve over rice or noodles. Garnish with peanuts and cilantro before serving. My husband and kids don't like the peanuts so we left those off but we did use the cilantro.

This is what it will look like before putting it over rice:

This is so yummy!! Try it!!

Thursday, February 19, 2009


I made these yummy bars a little while back. They turned out really good. If you love chocolate and caramel in a cookie crust you should try these.

2 cups butter, softened
4 cups brown sugar
4 eggs
2 tsp vanilla
5 cups flour
2 tsp baking soda
1 tsp salt
4 cups oats~i used old fashioned but use whatever you have

Cream the butter and sugar together until light and fluffy. Add the rest of the ingredients and press 1/2 to 3/4 of the mixture into the bottom of a large cookie sheet.

In a seperate bowl melt together:
1 bag milk chocolate chips, 1 bag Kraft caramel bites or 1 bag of caramels chopped into small pieces, 1 can sweetened condensed milk, 1 tsp vanilla, and 2 T. butter until melted and smooth. I took out every 30 seconds and stirred it around. Pour this mixture over the crust.

Like this:
Then sprinkle the remaining crust mixture over the top of the caramel/ chocolate layer. Like so:

Bake at 350 degrees for about 25 minutes or until golden brown. If you don't want a large cookie sheet full then just halve the recipe and put it in a 9x13 pan.

Friday, February 13, 2009


The first recipe I want to share is for chocolate covered peanut butter hearts and lips. Growing up our Head cook in our school cafeteria made these awesome no bake peanut butter bars. I have been searching for years to find a recipe that tastes the same. I finally found one and was given the idea to cut them out with cookie cutters and dipping each one into chocolate instead of just spreading them in a pan. They turned out so great and were super simple. If any of you grew up in Fairfield and loved the peanut butter bars. Then these are for you.
Don't they look great:

Chocolate covered Peanut Butter Hearts/Lips
1-18 oz jar creamy peanut butter
1 stick softened butter
3 cups powdered sugar
2 cups rice krispies
2-3 cups chocolate~you can use chocolate chips, dipping chocolate~I used half and half milk and dark chocolate dove miniatures
3 T. shortening

Mix the peanut butter and butter until very creamy. Start adding the powdered sugar one cup at a time. Mixing well. You should be able to start mixing it with you hands after you put all the powdered sugar in without the dough sticking to much to your hands. Mix in the rice krispies. The dough will look like this:

Roll the dough out to 1/2 inch thick and cut with desired cookie cutter shape. Place them on a cookie sheet lined with wax paper. cover with wax paper and put them in the freezer for about 15 to 20 minutes. They will be fairly hard and that is how you want them. Meanwhile, melt the chocolate with the shortening in the microwave. cooking for 30 seconds at a time and stirring in between each until the chocolate is all melted and smooth and runny. Then dip each shape in the melted chocolate with a fork. I placed the hearts on top of the fork and lowered them into the chocolate until well covered. Shake off any of the excess chocolate and place back on the cookie sheet lined with waxed paper. Let them chill in the Fridge until they are set. I also store mine in the fridge. You can also just press the peanut butter dough into a greased 9x13 pan and pour the melted chocolate over top and put in the fridge until set if you don't feel like dipping every single shape.

Next I made Chocolate Chip Toffee Bars. These were so tasty and easy. I got this recipe off of the I reccomend making these if you need something quick and easy and tasty.

2 1/3 cup flour
2/3 cup brown sugar
3/4 cup butter
1 egg
1 pkg. chocolate chips~any kind you like. I used a mix of milk and butterscotch chips
1-2 cups more chocolate chips for the top~I used about 1 1/2 to 2 cups
1 cup chopped pecans or any nut you like(I also think you could leave them out if you don't like them and it won't matter)
14 oz can sweetened condensed milk
1(8-10 oz) pkg. toffee bits~you can find these next to the chocolate chips in walmart,etc.

Stir together the flour and sugar. Cut in the butter until the mixture resembles coarse crumbs. Add the eggs and mix really well. Stir in the package of chocolate chips and nuts. Reserve 2 cups of this mixture for later. Press the remaining dough into a greased 9x13 pan. Bake for 10 minutes at 350 degrees. Take out and immediately pour the milk over the crust. Sprinkle the toffe bits all over the milk and then sprinkle the remaining dough over the bits. Top with however many more chocolate chips you would like. Th original recipe called for 1/2 cup but I put about 2 cups more. Then return to oven and bake for 25-30 more minutes, or until set and golden brown. I also drizzled the top with melted chocolate. You don't have to do that though.
These were gooey and yummy!!!

Wednesday, February 11, 2009


So we love this meal at our house. And yes I know that it is not the most healthy with all the cheese and stuff but come on every once in awhile it is ok to eat something naughty!! Try this you will love it!!

4 chicken breasts, pounded out to whatever thickness you prefer
1 1/2 cups crushed corn flakes, ritz crackers, or bread crumbs or a combination
1 cup parmesan cheese
2 T. ranch dressing mix
6T. melted butter
Sliced ham and cheese~one piece ham and one piece cheese for each piece of chicken~I use pepper jack, white cheddar, provolone, or mozzarella because I don't care for swiss cheese
Mix the cornflakes/bread crumbs, parm cheese, and ranch dressing mix in a shallow dish. Set aside.If the chicken breast are large I slice them in half so I get two chicken breast instead of one out of each breast. Then I place a piece at a time in a ziploc bag and pound it out with a meat mallet or a hammer until I reach a desired thickness. Then take a slice of ham and roll the cheese into each piece of ham. Then roll a piece of chicken around the ham/cheese bundle.I ususally have to secure with a toothpick. Then rub each piece of chicken with melted butter until well coated. Then roll the chicken roll in the cornflake/parm cheese mixture until well coated. Repeat with all pieces of Chicken. Place in a 9x13 pan and Bake at 350 for 30-40 minutes or until the chicken is cooked through.

This is what the chicken will look like before placing in the oven:
5 large baking potatoes
1/2 -1 cup sour cream
1/4-1/2 cup butter
3/4 tsp black pepper
1/2 tsp garlic powder not garlic salt
1 1/2 tsp salt
1 cup cheddar cheese plus a little more for the top of each potatoe
Crumbled bacon if desired(we prefer them without)
Bake the potatoes in a 350 oven until they are done. About an hour. Take them out and slice them in half length wise. Scoop out the flesh of the potatoe and put it in a bowl. Do this with all of them. Place the potatoe skins on a cookie sheet. add the soucream, butter, pepper, salt, garlic powder, and cheese to the scooped out potatoes. Mix really well. Then divide this equally between each potatoe skin and top with cheddar cheese
They will look like this:

Then bake them for an additional 30 minutes or until cheese melted and they are bubbly.

Monday, February 9, 2009

Indian Chicken Curry

My family and I love Indian food!! Our favorite restaurant is the Bombay house. We could eat there every night!! I have tried various times to make it but is just didn't taste the same. But, finally I found a recipe that taste just as good and is way cheaper to make at home than going out to eat. I adapted this Chicken Curry from And I got the naan bread from The sister's cafe. If you like Indian food you must try these recipes out. These two recipes will become a staple in our home from now on!! It tastes just as good as the restaurants.
CHICKEN CURRY~adapted from Mmm Cafe
2lbs chicken breast, chopped
salt and pepper to season the chicken with
2 T. olive oil
2 T. curry powder
1 1/2 tsp paprika or cayenne pepper
3 tsp. garam masala~you will probably have to buy this spice in an asian or Indian specialty food store. I bought it at Many Land in Provo for you Utah folk
1 T red Thai curry paste~I buy this at walmart in the chinese food section
1 onion chopped
2 T. minced fresh garlic
4-6 potatoes, peeled, chopped and partialy cooked~they will cook the rest of the way in the sauce~1 boiled them like I boil potatoes for mashed potatoes
1(14 oz)can unsweetened coconut milk~ you can buy this at any grocery store
1 (14-15 oz) can diced tomatoes
1 (8 oz) can tomato sauce
1-2 tsp salt
Heat the oil in a large saucepan. Add the chicken and cook until browned. Add the onion and garlic. Cook for 4 minutes then add all of the spices in and continue to cook until onion is tender. Add the potatoes, milk, tomatoes, tomato sauce and salt. Cover and simmer for 30-40 minutes. If your sauce is to thin(mine was perfect as is) then add a little cornstarch mixed with water to it. Serve with Basmati rice and Cilantro as a garnish. Yum Yum and Yum. We had the whole pot of curry eaten in two days!!
2 3/4 cup flour
1/2 tsp salt
1 tsp baking powder
2 tsp sugar
2 tsp instant yeast
1 egg
1/2 cup plain yogurt
1/2 cup milk
Mix the dry ingredients together and set aside. In another bowl, mix the egg, yogurt, and milk together. Add the wet ingredients to the dry and mix for one minute or until the dough is smooth and shiny. Place dough in a bowl, cover and let rise until double in size, it takes about an hour. Put a pizza stone or a heavy cookie sheet on the bottom rack of the oven and preheat the oven to 475 degrees for half and hour. Roll out the dough into an oval or a tear drop shape like they do in the Indian restaurants and place on the warmed stone/ cookie sheet. Cook for 4-5 minutes until it starts to brown in place on the bread. I had to turn some of mine over also about half way through the cooking process. Butter with garlic butter and sprinkle with Cilantro or just eat it plain. This would be great with Chicken kaboobs or spread with Hummus!!

Wednesday, February 4, 2009

Burritos and Spanish Rice

I know that I have posted my beans and rice recipes before but it was one of the first I posted so I wanted to repost them. We love love love burritos in this house especially because my hubby grew up in Mexico. We make these at least once a week and beans are so good for you. I got these recipes from My hubby's families maid~she is a little old mexican lady. She taught me how to make a lot of mexican food and now I can't ever eat out mexican because nothing in the states is authentic. I can make it better at home. After trying these beans you will no longer be able to eat a can of refried beans again.

The pic is kind of dark sorry. This was one of the kids plates. They only like cheese and sour cream in their burritos. We like to put guacamole, salsa, pico de gayo, and fresh lime juice on ours. YOu can put any topping you would like.

Refried Pinto Beans
2-3 cups dried pinto beans, rinsed
6-8 cups water
2 tsp. salt~you may need to add more later
1 tomato diced
2 jalapeno's diced
1 onion, diced
1 T. minced garlic

Place all in a crock pot and cook on high for 4-6 hours or until the beans are soft. (I know this is a broad time to give you but my beans cook in about 4 hours and my friend when she does it in her crockpot it takes 6 hours to get them soft)When beans are tender pour most of the liquid off the beans. Leave a little bit of liquid, then mash the beans to your desired consistency. I use and immersion blender to do this but you can use a potato masher or the back of a large spoon.

These are what they look like when mashed. Place in a tortilla with your desired toppings and roll up:

Spanish Rice:
2 cups uncooked rice
1 onion, chopped
2 T. garlic, minced
2 T. olive oil
1-15 oz can diced tomatoes~I prefer petite diced for this
3 heaping tsp. chili powder
3 heaping tsp. chicken bouillon
1 tsp. Salt
2 1/2 cups water

Heat The oil in a large pot. Add the rice, onion, and garic and saute for 5 minutes. Then add all the rest of the ingredients and bring to a boil. Stir, reduce heat to low, cover and simmer for 25-30 minutes. Serve with burritos or any other mexian dish!!

Tuesday, February 3, 2009

Apple Crisp

This is a classic dessert!! Nothing better on a cold day than a warm apple crisp with vanilla ice cream on top. I have tried alot of Apple crisp recipes and this is my favorite one!! It is really simple but tasty. All of the ingredients you should already have in your pantry other than maybe the apples. We love fresh apples so we usually have a bunch in the fridge.

1 cup butter, softened
1 1/2 cups brown sugar
2 cups oats~old fashioned are the best but use what you have on hand
1 cup flour
1/4 tsp each of baking soda and baking powder
Mix these all together with a pastry blender or a knife and a fork or your hands until well mixed and looks like this:

Next combine:
10 cups peeled and cored apples~any kind will do but granny smith work the best but I will tell you I use whatever I have at the time
1 cup granulated sugar
1 T. cornstarch
1 T. ground cinnamon
Dump into a greased 9x13 pan. and Sprinkle the oat mixture over the top of it like this:

This is what it looks like before going in the oven: Bake at 350 for about 45 minutes or until the apples are tender.You can check them by poking a fork into an apple. You may also want to cover this with foil after 30 minutes of cooking so the top doesn't brown up to fast!!

This is what it looks like when it come out of the oven. Sorry the pic isn't very good!!