I think we should all be impressed and extremely surprised I have cooked at all let alone twice in three days. So this first recipe is the harder then the second but if I did it then we all know its on the easy scale of cooking.
Prep time 15 minutes Cook time 30 min
Ingredients first: 2 C cooked rice, 6-8 slices of ham chopped, 3 C cooked chicken, 2 cans cream of chicken soup, 6 slices Swiss cheese, 10 saltines (or ritz), 1/4 tsp garlic salt, 1/2 C milk, 1/2 C sour cream, 1/2 tsp paprika, 1/2 tsp parsley.
Now for some directions: spray 9x13 pan with cooking spray. Put rice in the bottom of the pan. Then layer chicken, ham, and cheese. Crush the saltines and add spices together in a separate bowl. In another bowl combine soup, milk, and sour cream. Spread cream mix on the cheese then top with cracker/herb mix. Bake for 30 minutes
I hope I did this blog thing right on my first try and I hope you all enjoy
So Kaitlin inspired me to post the recipe for possibly THE best batch of chocolate chip cookies you will ever partake of.
3 Cups flour
1 tsp. Baking Soda
1/2 tsp. Salt
1 Cup Butter
3/4 Cup Sugar
3/4 Cup Brown Sugar
2 Eggs
2 tsp. Vanilla
2 Cups Chocolate Chips (I prefer the Guittard brand, they are in a silver package next to the Ghiradelli)
Cream: butter, sugar, eggs, and vanilla. In a separate bowl blend: four, soda, and salt. Mix with creamed mixture. Stir in choc. chips then form cookies on baking sheet. Bake at 375 for 8 minutes.
So there I was, helping make lunch for the lovely senior citizens of Escalante, Utah when BAM! I made this chocolate cake from the Pioneer Woman. I would need about 29 more fingers to show you how many compliments I got about this lovely, decadent, delicious, chocolaty cake. Please try it; it is so good!
P.S. I should probably put a disclaimer on here that the majority of my posts will probably be Pioneer Woman recipes, just for future reference... I love her, what can I say?
Here is the recipe, you can watch her step by step at this page here. She is a lot more witty than me too, so you might enjoy scrolling through her post more than mine. Anyways.. this cake is good, no lie.
The Best Chocolate Sheet Cake. Ever.
Prep Time:
Cook Time:
Difficulty: Easy
Servings: 24
Ingredients
FOR THE CAKE:
2 cups Flour
2 cups Sugar
1/4 teaspoon Salt
4 Tablespoons (heaping) Cocoa
2 sticks Butter
1 cup Boiling Water
1/2 cup Buttermilk
2 whole Beaten Eggs
1 teaspoon Baking Soda
1 teaspoon Vanilla
FOR FROSTING:
1/2 cup Finely Chopped Pecans *
1-3/4 stick Butter
4 Tablespoons (heaping) Cocoa
6 Tablespoons Milk
1 teaspoon Vanilla
1 pound (minus 1/2 Cup) Powdered Sugar
Preparation Instructions
Note: I use an 18x13 sheet cake pan.
In a mixing bowl, combine flour, sugar, and salt.
In a saucepan, melt butter. Add cocoa. Stir together.
Add boiling water, allow mixture to boil for 30 seconds, then turn off heat. Pour over flour mixture, and stir lightly to cool.
In a measuring cup, pour the buttermilk and add beaten eggs, baking
soda, and vanilla. Stir buttermilk mixture into butter/chocolate
mixture. Pour into sheet cake pan and bake at 350-degrees for 20
minutes.
While cake is baking, make the icing. Chop pecans finely. Melt
butter in a saucepan. Add cocoa, stir to combine, then turn off heat.
Add the milk, vanilla, and powdered sugar. Stir together. Add the
pecans, stir together, and pour over warm cake.
Cut into squares, eat, and totally wig out over the fact that you’ve just made the best chocolate sheet cake. Ever.
*Katy note: I toast my pecans, it makes them taste soooooooooo much better
WHAAA? Two Posts in one day? WHY (you may ask)? Perhaps it is because I am a crazed recipe/blog writer. But mostly because Devin is on a fire. Anyways, I made this the other day to go over some vanilla bean ice cream. I love this sauce because it's delicious fresh and even better after it sits in a jar in the fridge. Just ask Devins Dad, he ate it all.
First off, how the freak do you pronounce Sjoblom? Secondly I love this recipe. It's yummy, great leftovers (you can freeze the meat & au just mixture), and it's easy peasy lemon squeezy.
Sjobloms French Dips
1 (3 pound) cross rib,
rump or eye of round beef roast
1 (10 ¾- ounce) can
beef consommé
1 ½ cups water
1 Good Seasons Italian
dressing packet
1 au jus gravy packet
Sliced Swiss cheese
Hoagie buns
Place roast in
crock-pot. Whisk ingredients together and pour over roast. Cook on high in the
crock-pot for 6 to 8 hours, or until you can shred it easily with a fork.
Place shredded meat on
hoagie rolls and top with Swiss cheese. Broil sandwiches open face until cheese
is melted and rolls are browned. Serve with strained au jus mixture.
Turns out Katy actually pinned this recipe on pinterest but I liked it and decided to make it. Do we wish that maybe I would come up with my own ideas? Sorry about that.
Crockpot Corn Chowder
6-8 potatoes peeled & diced (I only had 4 potatoes with no time to peel them. don't judge)
1 can cream corn
1 can whole kernel corn (or normal corn as I like to call it)
2 cups chicken broth (Did I have this lying around my house? Sure didn't so I used water)
8 ounces diced ham
1 cup diced onions
1/4 cup butter
2 cups half & half
1. Put potatoes, both cans of corn, onion, chicken broth and ham in the crockpot on low for 7-8 hours. Yeah I definitely put it on high for 3-4 hours.
2. Mash the mixture to your desired consistency. Add half and half and butter.
3. Cook on high for additional 30 minutes.
I'm no professional photographer and even if I was the light in this apartment sucks and by light I mean lack of light. It's dark in here. Also don't even worry about how I took the lid of the crockpot at least 83 times while it was cooking. I know you aren't supposed to do that but it's a free country and I do what I want. :)
Another note is that I don't really like ham. However I liked it in this soup probably because it was cut into tiny pieces. I also will not eat tomatoes unless they are thinly sliced or cut up into tiny pieces. I'm totally normal. I'm just wondering what other things I might eat if they are cut up into tiny pieces. Should I maybe shut up now? Moral of the story is this was good stuff.
So first off I am loving this blog business! I'm thinking at the end of the year we print it off and each have a copy as a sort of cook book? Just a possibility. Anyways...with the end of summer near I thought I would put up on of my favorite grilled chicken/turkey recipes.
MANTI TURKEY
2 parts soy sauce
1 part 7up or Sprite
1/2 part cooking oil
And a little horseradish (a teaspoon to a tablespoon...depends on your taste)
Mix it all up and pour over turkey or chicken.
Marinate all day.
BBQ for 30-40 minutes
I usually make up a potato or pasta salad to go with it as a side, super tasty!
And because I don't have any beautiful food pictures, here is one of Alice right before she ran me over with her bike. We are still working on the whole "posing" concept. I guess she is an action shot kind of girl.
Melani made one of my favorite salads last night (which I am currently eating for breakfast) so I thought I'd share the recipe. Before you turn up your nose at the cabbage part, you really should try it. If I see this salad at a potluck, I load up with it! It really is deeeee-wishous!
(Sorry about the poor quality of the picture)
Ramen Noodle and Cabbage Salad
1/2 head cabbage, cut up
2-3 green onions, sliced
1/2 cup slivered almonds, toasted
Chicken (optional) *
1 package chicken ramen noodles, crushed
Dressing:
3 tablespoons vinegar
1/2 cup oil
1/2 teaspoon pepper
1/2 tsp salt
1 tablespoon sugar
The chicken flavor packet
Chop cabbage and add the rest of the salad ingredients. In a bowl combine all dressing ingredients and mix for a couple of minutes to spread all the flavors around evenly. Pour over the top of the salad and fold together. Enjoy! (It's better when it's been refrigerated a while)
* I've never had it with chicken, but I bet it's good!
This is the easiest thing in America and they taste delightful. All I want in life is for you all to make them and tell me what you think.
Moist Chocolate Muffins-No Eggs or Oil
1 box cake mix (Devil's food or chocolate fudge)
1 small can pumpkin
Chocolate Chips
Line your cupcake tins with liners, spray with a little pan spray and
fill the tins to the top of the tin liners...then sprinkle with
chocolate chips. Bake as directed by your cake mixture, but found they
needed an extra 5-10 minutes. Best served cold.
I got this recipe from one of my mission companion's sisters. There's pictures of these babies found here.
So there I was, hungry. So I decided to make myself scrambled eggs for breakfast. But then all I could think about was the mess I was going to make and how many dishes I would have to clean. I then remembered the way my mother fixed me a scrambled egg sandwich as a just-before-bedtime snack all throughout high school. Bless her soul. She made it all in one dish in the microwave in less than three minutes. Just crack and egg or two, add a little milk and salt and pepper, pop it in the microwave for a minute or two and voila! You have delicious eggs with one dish to clean. It really is one if my favorite snacks. I took pictures of the process, mostly because I was bored. Enjoy!
By the way, homemade grape jelly is soo good.... Don't worry, it was not homemade by me. Love you guys!!!!!!
Have you guys tried this alfredo sauce made out of cauliflower? If you haven't you should because it's realllllllllllllllllllllllllllllllllllllly good.
Any of you are free to cute-ify our blog...it's not really my area of expertise. I also won't be offended if the title is refined, ha ha. Lastly, I didn't even think about Peaches! What the freak! I better invite her. That is all.
So I decided to contribute one of my favorite go to recipe AND it's based off that cheesy movie series from the 50's, Gidget. It's the girl midget (hence Gidget) she surfs, and she likes this guy surfer named MoonDoggie. Basically thats all 5 movies right there. Anyways, apparently his mom made this pasta salad, and since he was Italian I figure it's pretty legit. MoonDoggie Salad 12 oz Italian Sausage 26 oz jar spaghetti sauce 1/4 cup Cream (evaporated or regular milk will work in a pinch) 1 lb rigatoni pasta (or any kind of pasta) mozzarella cheese Fry sausage, add to warmed sauce. Cook 5 more minutes and add cream. Cook five minutes until warmed through, stir in cooked pasta and sprinkle with grated cheese. (You can use parmesan if you are missing mozzarella) So simple yet so delicious! And the leftovers are the shiz! I have even just made the sauce with the cream, left out the meat, tossed it with fettuccine noodles and served as a side. ps. Sorry about the sausage Deysh :)
For the record, I just want to say that I miss all of you guys! I'm so glad we got to see each other and catch up and talk. I've realized that sometimes a girl just needs her girl friends. Anyways, I made my key lime pie this weekend so I thought since we talked about sharing recipes and such on here I would share mine. I adapted this recipe from the Pioneer Woman, who is amazing. Ask Leesil, I'm obsessed. Some day I will own all of her cookbooks. Her original recipe can be found here and it's really good! I just add about 2/3 cup of sour cream to the filling part; it just makes it a little more creamy and nice. Oh, and instead of using white sugar in the graham cracker crust, I use brown sugar-- I guess I'm racist like that. Don't even worry if your name isn't Betty Crocker, this dessert is so easy to make. And sooo sooo good. :) Happy Sunday everyone!
Key Lime Pie
(adapted from the Pioneer Woman)
Crust 1 package Graham Crackers 1/3 cup Brown Sugar 1/3 cup Butter, Melted _____ Filling 1 Tablespoon Lime Zest 1/2 cup Lime Juice 2 Egg Yolks 1 can (14 Oz) Sweetened Condensed Milk
2/3 cup Sour Cream
Preparation Instructions (All from the Pioneer Woman)
Preheat oven to 350 degrees
For the crust:
Crush crackers in a food processor or Ziploc bag. Pour them into a bowl
and stir in sugar and melted butter. Press into a pie pan and bake for 5
minutes or until golden and set. Remove from oven and set aside to cool
slightly.
For the filling:
Mix lime zest, lime juice, and egg yolks in a mixing bowl. Add in
condensed milk and mix on high until smooth and thick. *(And then add the sour cream!) Pour mixture into
crust and bake for 15 minutes.
Remove from oven, allow to cool, then refrigerate for at least 1 hour—more if possible.
Serve with sweetened whipped cream and more grated lime zest.
The other night as we were sitting on the picnic tables at the park and I was listening to each of you speak, I just recognized the feeling inside of me of being safe. Emotionally safe and secure. I felt like I belonged with you and even rare feeling of being wanted and cared for. I feel so lucky to have that kind of friendship in my life. I just know that no matter where we each go or what happens in life, I will always be thankful that I have you.
Am I real good at being sentimental or what? Always have been always will be. :)
I just wanted to be the first to post on this awesome blog. I think this is one of our better ideas we've ever had. I will try and think of something more creative and magnificent to say tomorrow but for now, sweet dreams! Love you guys!