No Bake Cookies

I love these cookies because they are packed with peanut butter and oats!

 1 3/4 cups white sugar

 1/2 cup milk

 1/2 cup butter

 4 tablespoons unsweetened cocoa powder

 3/4 cup crunchy peanut butter

 3 cups quick-cooking oats

 1 teaspoon vanilla extract

Prepare 2 cookie sheets covered in wax paper.  In a medium saucepan, combine sugar, milk, butter, and cocoa. Stirring frequently, bring mixture to a boil then cook for 1 1/2 minutes. Remove from heat and immediately stir in peanut butter, oats, and vanilla. Quickly drop by spoonful onto wax paper. Let cool until hardened.  Makes around 30-35 cookies.

Easy Restaurant Salsa

Favorite Easy Restaurant Salsa

I know this recipe by heart and will never forget it, it is that easy and good!

2 cans of diced tomatoes

1 can of pickled jalapenos 

1 bunch of green onions

1 bunch of cilantro

1 lime

1 avocado

Garlic salt

Blend together tomatoes, 3-5 jalapenos ranging from Medium-Hot, mix well in blender and add garlic salt to taste.  Dice cilantro, green onions and mix in without blending.  Pour into a bowl and add diced avocado on the top.  Juice lime on top of the avocado and lightly mix with a spoon.

Variation:

I use 5 roma tomatoes from the garden and it works well both ways canned or fresh.  I also like to add the yellow or white onion finely chopped and have also added a few seeds from the habanero pepper bush in the back.  I love avocado so when I eat most of it in every bite, I'll go back and add more!

Tortilla Espanola

(This recipe can be adjusted according to the size of your frying pan.  This is for a 12 inch pan.)

3 large potatoes, peeled and thinly sliced1 small onion, diced6 eggsSalt and pepper to taste 

Olive oil for frying (NOT vegetable oil)

Mostly cover the bottom of a frying pan in olive oil.  Heat on medium.  Add potatoes and onions.  Cook thoroughly and stir as needed with a spatula (20 min).  Add salt & pepper to taste.  Remove potatoes/onions from pan and put in a separate bowl.  Don't need to be super careful about draining potatoes well (of the oil).  Drain oil from frying pan, but don't wipe clean.  In another bowl, beat eggs until frothy.  Add eggs to potatoes.  Stir just til potatoes are coated.  Heat about a tbsp. more of oil on medium heat in frying pan.  Pour mix into frying pan.  Cook 3-4 min. on first side until eggs are mostly cooked.  Place plate over frying pan.  Here's the fun part!!!  Flip tortilla over onto plate and slide uncooked side back into pan.  Cook about 3 min or until tortilla is cooked through.  Slice into pie wedges.  Serve immediately.  Chill remaining tortilla and eat leftovers either chilled or reheated. 

Soft Pretzels

Makes 6 – 8 pretzels
Prep (30 minutes) + Cook (12 – 15 minutes)

We originally got this recipe from a bakery called Just Cakes in Bethesda, Maryland, where a friend learned to make gourmet pretzels, cookies and breads, in addition to cakes, during a summer cooking camp.

2 packages active dry yeast
1 ½ cups warm water
1 tsp. sugar
4 cups all-purpose flour (plus extra for the counter)
1 tsp. salt
1 egg
Mustard, honey mustard, or melted butter or Cheddar cheese for dipping

In a large bowl, dissolve the yeast in the water. Add the sugar. Let it stand for about 5 minutes. Stir in 2 cups of the flour followed by the salt and the remaining 2 cups of flour.

Preheat the oven to 425 degrees. Spread a thin layer of flour on the counter or a pastry board (or on individual cutting boards or baking sheets if you have many little bakers). Transfer the dough to the counter and knead it for about 10 minutes, or until it becomes elastic and shinier. (This can also be done in a mixer for 4 – 5 minutes but that takes away some of the fun.)

Divide the dough into 6 – 8 equal parts.  Stretch each part into a long thin rope, about 2 feet long and about ½-inch thick, and then twist them into a pretzels shape (or whatever shape you like).

Place the pretzels a baking sheet lined with parchment paper. Make an egg wash by beating the egg with 2 tsp. of water. With a pastry brush, brush the surfaces of the pretzels with the egg wash.

Bake them for 12–15 minutes until they are golden brown.

Brush them lightly with butter.  Sprinkle them with a little kosher or sea salt or cinnamon and sugar, if desired.

Grandma's Whole Wheat Bread

1 1/3 c. water
3 T. oil
3 T. honey
3 3/4 c. whole wheat flour
1/4 c. powdered milk powder
1 T. gluten
2 t. salt
2 t. yeast

Combine all ingredients, knead for 10 minutes in a mixer, 15 minutes by hand (great exercise!).  Form into loaf.  Place in greased bread pan and let rise until double.  Bake at 350̊ for 30-35 minutes (original recipe said 40-45, but I don’t like overdone bread).

It is okay to do without gluten, but if you are going to make much bread, you should be able to find gluten in the baking section of your grocery store.

Lemon Bars

This recipe is really old, tried and true!  

If you love lemon these bars will blow you away!

2 c. flour    
1 c. butter/margarine        
½ c. powdered sugar


Mix flour, butter, powdered sugar until crumbly.  Press into 9 by 13 pan.  Bake 18 minutes at 350 degrees.


4 eggs      
2 c. sugar    
½ tsp. salt    
6 Tbl. lemon juice    
1/4 c. flour    
1 tsp. baking powder

Mix eggs well.  Add sugar, salt and lemon juice and mix.  Add flour and baking powder.  Pour over hot crust.  Bake at 350 degrees for 25 minutes.  Sprinkle with powdered sugar.  Cool 15 minutes and cut into bars.

Pasta Bake

Okay, these pasta bake instructions are amazing!  

I got the recipe from the Food Network magazine for this month and it is to die for and full of fresh goodness!

Rich and Creamy Tomato Basil Soup

I made this amazing recipe last night and am thrilled it turned out so good!  

It's also delicious with a pastry puff added on top. 

Now I don't have to go to my favorite Italian restaurant for my favorite soup!!

4 tomatoes, seeded and diced (if you don't use the freshest tomatoes it is best to use 2 cans of diced tomatoes)
4 c. tomato juice
14 leaves of fresh basil
1 c. heavy whipping cream
1/2 c. butter
salt and pepper to taste

Place tomatoes and tomato juice in a stock pot over medium heat.  Simmer for 30 minutes.  Puree the tomatoe mixture along with the basil leaves, and return the puree to the stock pot.  Place the pot over medium heat, and stir in the heavy cream and butter.  Season with salt and pepper.  Heat, stirring until the butter is melted.  Do not boil.

French Dipped Sandwiches with Au Jus

Is there a more basic yet delicious sandwich than this?!

I always feel guilty when I make these because they are so good but almost effortless to make!

1 lb. beef, thinly sliced from the deli

4-6 french bread or hoagie rolls

1 packet of Au Jus sauce

1/2 lb. swiss cheese

Toast rolls in oven, open faced with swiss.  Follow packet Au Jus sauce instructions on the stove, when hot add beef to sauce.  Assemble sandwiches with Au Jus served on the side for yummy dipping!!

Chocolate Chip Cookies

This is a tried and true recipe from Gregory's uncle Stephen, who went to culinary school out east.

These are the perfect cookies!

Cream together:

1 stick of butter

1/2 c. sugar

1/2 c. brown sugar

1 tsp. vanilla

Add 1 egg and beat well. 

Combine, then add to above:

1 & 3/4 c flour

1 tsp. baking soda

1/2 tsp. salt

Add 1 c. semi sweet chocolate chips

Form into balls, place on cookie sheet, and bake at 375 F. for 9 minutes.

Tortellini Vegetable Soup

Soup to warm the soul!

2 tsp. dried basil
2 garlic cloves, minced
2 tsp. oil
4-6 c. chicken or vegetable broth
1 c. cheese tortellini (I actually use the whole bag)
1/4 tsp. salt
1/8 tsp. pepper
1 can diced tomatoes (undrained)(if you like tomatoes, use 2 cans)
1 can green beans (drained)(I prefer French cut)
½ c. sliced carrots (can use baby carrots sliced in half lengthwise)
grated Parmesan cheese (optional)

Heat oil in large pan, cook basil and garlic for one minute. Add broth, salt and pepper. Bring to boil, reduce heat, cover and simmer 10 minutes. Add tortellini, tomatoes, green beans and carrots. Return to boiling, reduce heat, cover and simmer 10-15 minutes until vegetables are tender. Add a baguette and sprinkle with Parmesan cheese.

Spinach Artichoke Dip

This is so yummy and it's perfect for game day!

1 c. canned artichoke hearts or 1 c. frozen artichoke heart, chopped

8 0z. cream cheese

1/2 c spinach, chopped

1/2 c parmesan cheese, grated

1/2 tsp. red pepper flakes, crushed

1/4 tsp. salt

1/8 tsp. garlic powder

pepper

chips or crackers

Cracker, chips or toasted bread

Preheat oven to 350 F.  Boil spinach and artichoke hearts in a cup of water in small saucepan over medium heat until tender, about 10 minute. Drain. Heat cream cheese in small bowl in microwave set on high for 1 minute. Add spinach and artichoke hearts to the cream cheese and stir well.  Add remaining ingredients to the cream cheese and combine.  Sprinkle extra cheese on the top and bake until cheese melts and becomes bubbly. Serve hot.

Crème Brûlée

Break out your torches and start firing them up!!  

Every year for Valentine's Day my boys look forward to this amazing dessert!

Years ago, I worked for some fancy restaurants in downtown Salt Lake running their dessert bars and this was one of my constant favorites to make!!

4 ramekins
6 egg yolks

1/4 c. sugar

1 1/2 c. heavy cream

3/4 tsp. vanilla

6 tsp. sugar (for caramelizing the tops)
pastry torch

Preheat oven to 300 F.  In medium bowl, whisk egg yolks and sugar together until sugar is completely dissolved.  Add cream and vanilla and whisk until blended. Place the ramekins into a large cake pan or roasting pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins. Bake just until the creme brulee is set, but still trembling in the center, approximately 40 to 45 minutes. Remove the ramekins from the roasting pan and refrigerate for at least 2 hours and up to 3 days (do not stack them -learned this the hard way).

Remove the creme brulee from the refrigerator for at least 30 minutes prior to browning the sugar on top. Divide the remaining sugar equally among the 4 dishes and spread evenly on top. Using a torch, melt the sugar and form a crispy top.

I love my heart shaped ramekins, I know that you can get some really inexpensive one's at Target in the dollar section.

Italian Soda

After ordering these at our favorite italian restaurants, we set out to make the perfect mixed soda's on our own, they're so easy!  We had some people over for Christmas Eve dinner and they loved mixing and making these.   If you're having a dinner party these are sure to impress!

Ice
Club Soda
Heavy Whipping Cream
straws (for mixing)

Torani flavored syrups... 

The one's we have and love are:  Passion Fruit, Peach, Strawberry, Lime, Raspberry, Peppermint, Caramel, Watermelon and Grapefruit.

Fill a large glass full of ice.  Add about 2 oz. of flavoring.  Fill the glass the rest of the way with club soda, leaving  some space at the top for whipping cream.  Mix and enjoy!!

Making Whipping Cream from Heavy Cream
1 c. heavy cream
1 tsp. vanilla
2 tbsp. sugar

Chill metal bowl and beaters in freezer for 5 minutes.  Combine ingredients in bowl and beat together until peaks form nicely about 3-4 minutes.

Blonde Brownies

The other day my husband broke out his mother's cook book she had given to me years ago of all his favorite recipes as a child.  

He decided to make me one of the desserts from the book and  

I couldn't believe
I have lived so long without ever having a blonde brownie  -They're amazing!

1/2 c. sugar
1/2 c. brown sugar
1/2 c. butter
2 eggs
1 tsp. vanilla
1 c. chocolate chips
2 c. flour
1 1/2 tsp. baking powder
1/2 tsp. salt
3/4 c. milk

Cream sugar and butter.  Add eggs and vanilla.  Blend in dry ingredients alternately with milk.  Stir in chips.  Bake in greased 9x13 pan at 325 F. for 30-35 minutes.  While still warm, add frosting.

1/4 c. butter
1/2 tsp. vanilla
2 c. powdered sugar
2 tbsp. milk

Melt and lightly brown butter over low heat.  Stir in powdered sugar, vanilla and milk.  Beat until creamy.

Indian Fry Bread (for navajo tacos)

Navajo tacos are my favorite meal at the Olson's house when we visit Utah! This is a quick recipe; and Sometimes, when we don't have time, I put a couple cans of chili on the stove and start making this dough!

4 c. flour
1 tbsp. baking powder
2 tbsp. powdered milk
1 tsp. salt
1 1/2 c. hot water

Stir dry ingredients together, mix in water and knead until soft (5 minutes). Squeeze off a golfball size piece and roll it out flat. Cook in hot oil (canola is best), turn once, until golden on both sides. We put chili, shredded cheese, lettuce, tomatoes, onion, sliced olives, salsa and sour cream on our Navajo tacos.

My Mother-in-law gave me this amazing recipe!

N'Orleans Cajun Chicken and Shrimp Pasta

This is an amazing recipe!

2-4  skinless chicken breasts, cut into thin strips

12 oz.  linguine, cooked al dente

6 tsp.  cajun seasoning

4 tbsp.  butter

1  bunch of green onions, thinly sliced

1 1/2- 2 c.  heavy whipping cream

4 tbsp.  sun-dried tomatoes, julienne cut

1/2 tsp  salt

3/4 tsp.  dried basil

3/8 tsp.  black pepper

3/8  tsp. garlic powder

3/4 c.  parmesan cheese, grated 

Cajun Seasoning Recipe:

2 tsp. white pepper

2 tsp. garlic powder

2 tsp. onion powder

2 tsp. cayenne pepper

2 tsp. paprika

2 tsp. black pepper

Place chicken and cajun seasoning in a bowl and toss to coat.  In a large skillet over medium heat, saute chicken in butter until chicken is tender and fully cooked, about 5-7 minutes.  Reduce heat add green onion, heavy cream, tomatoes, basil, salt, garlic powder, black pepper and heat through.  Pour over hot linguine and toss with parmesan for about 5 minutes on low heat.

*We make ours a little differently, I use olive oil instead of butter and used extra cajun seasoning to the chicken for extra kick.  I love the the taste of sauted scallops so I added it in with the chicken towards the end instead of adding into the sauce, and I did half shrimp and half chicken.   So yummy!!

Stuffed Zucchini

Yummy yummy yummy!

6 zucchinis

4 Italian sausages or 1 lb. ground beef (we like Kielbasa in this recipe)

1 14 oz. can diced tomatoes

2 garlic cloves

2 tbsp. white wine or cooking wine

1/4 tsp. Italian herb seasonings

1 egg

1/2 c. grated mozzarella

1/4 c. grated parmesan

salt and pepper

oil 

optional:

fresh basil and/or oregano

Slice zucchinis in half lengthwise.   Use spoon and scoop out insides leaving the zucchinis about 1/4 inch thick.  Sprinkle the insides of zucchini with some salt to draw out excess moisture.   Chop the scooped zucchini insides and set aside.  Heat 1 tbsp. of oil in skillet over medium high heat.  Brown sausage or ground beef

and break it up into small pieces.  Remove from heat and put into a mixing bowl and set aside.  In skillet , add chopped zucchinis, drained tomatoes, garlic, white wine, Italian herb mix, add salt and pepper to taste.  Cook until all of the moisture has absorbed.  Mix in the browned sausage and wait until the filling has cooled.

Preheat oven to 400 F. Drain any moisture that may have come out of the filling before mixing in the cheese and egg.  Also, drain any moisture that has been drawn out of zucchinis.  Mix the egg and cheese into the filling and scoop generously into zucchinis. Bake for about 20 minutes until the zucchini has softened  .

We serve ciabatta rolls with it!

Grandma's Buttermilk Pancakes

We have breakfast for dinner in our house on Sundays.

These light and fluffy buttermilk pancakes are great anytime because they are surprisingly filling.

1 egg

1 c. buttermilk 

2 tbsp. oil

1 c. flour

1 tbsp. sugar

1 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

Mix dry ingredients together. In separate bowl, beat egg. Combine all ingredients and mix until smooth.

We double the recipe for the three of us.

Teriyaki Chicken

A great, easy recipe to make in a dutch oven while camping. The cheater's version is to buy a really good teriaki sauce ( Very Very Teriyaki)and use it instead of all the ingredients below... except the chicken.

10 chicken thighs
1 c. soy sauce
1 c. sugar
3/4 c. mirin (Japanese rice wine)
2 garlic cloves, minced
2 tbsp. freshly shredded ginger

I love adding chile oil or red chile rooster sauce for a kick!

Combine all ingredients into large pot. Cover and bring to a boil. Uncover then reduce heat and allow to simmer until the liquid becomes concentrated( about 30 minutes). Take the chicken out of the pot while still hot. The remaining liquid can be used as gravy if desired or you can freeze it. Serve it with a good sticky rice (we sometimes just use regular brown or white 15 minute jasmine rice). You can also make it spicey by adding Duck Chile Sauce.