Thursday, December 6, 2012

Roasted Veggie and Black Bean Burritos

 Found this recipe here.  And it was so good.  I made a few minor changes because I have a child who hates anything spicy so I took out the jalapenos and I didn't have cilantro or lime so I left those out.  If you want to add those check out the original recipe. 


  • 1-2 whole Sweet Potatoes, Peeled and Cubed Small(depends on how big and how many you want in your burritos)
  • 1 whole Red Pepper, Diced Small
  • 1 whole Red Onion, Diced Small 
  • 2 teaspoons Olive Oil 
  • 1 teaspoon Cumin 
  • 1 teaspoon Chili Powder 
  • 1 pinch Salt And Pepper 
  • 2 cups or 1 can (15oz) Black Beans, Rinsed And Drained
  •  Shredded Cheddar Cheese
  • Tortillas 
 In a bowl, toss your raw veggies in olive oil and season with spices. Place in a large baking dish and roast in 425 degree oven for 20 minutes, tossing around halfway through.
Let cool. Add your roasted veggies to a can of rinsed black beans. Add cilantro and squirt of lime juice. Combine gently.

Spray a casserole dish with nonstick spray or olive oil spray.
Add two heaping tablespoons of vegetable and bean mixture to center of wrap. Top with shredded cheese. Fold over, fold in sides, place in pan and continue to roll the others. Place into your baking dish, seam side down so that they stay together.
Bake in 375 degree oven for about 15 minutes or until golden brown.

Wednesday, November 28, 2012


These are biscuit type of dumpling to make chicken dumpling soup or for any soup you wanted.  They are not like the dumplings used in traditional southern cooking, they might be more of a mormom thing.

1 c. flour
2 tsp. baking powder
1/2 tsp salt

Mix and then add:
1/2 c. milk
2 Tbsp. oil

Stir until just moistened.  Drop by spoonfuls into hot soup, cover tightly and boil 15 mins. 

Sunday, October 7, 2012

Homemade Poptarts

We made these for conference morning breakfast.  They were fun and yummy, but a little time consuming.  I let my kids choose two flavors, which they thought was fun.  Again I found this recipe on Pinterest.  We tried the blueberry, peach, brown sugar cinnamon, Coconut almond, & smores from the filling options below and then we also made a strawberry and mixed berry using the directions for the blueberry cobbler.    Our favorites were mixed berry and brown sugar cinnamon. 
Recipe For Pastry Dough:
  • 1 Cup Whole Wheat Flour
  • 1 Cup White Flour
  • 2 Tbsp Baking Stevia
  • 1/2 Tsp Salt
  • 1/4 Cup Plain Chobani
  • 1/4 Unsalted Butter Diced at Refrigerator Temp.
  • 3 Tbsp Skim Milk
  1. In a mixer combine flours, Stevia, and salt. 
  2. Slowly add in milk and Chobani
  3. Beat in butter until thick. (You may have to add more flour if your butter is warm)
  4. Roll up dough and wrap it with plastic wrap.
  5. Place in refrigerator until ready to use.
 Here are the different filling ideas: Ingredients For Fillings:
Blueberry Cobbler : 1 Tbsp Fresh Blueberries, 1 Tsp Brown Sugar, 1 Tsp Fat Free Cream Cheese
Sweet Peach: 1 Tbsp Peaches Diced, 1 Tsp Brown Sugar (You can use any fruit.
Brown Sugar Cinnamon- 3 Tbsp Brown Sugar, 1 Tsp Cinnamon 1/2 Tbsp Fat Free Cream Cheese
Blackberry Jam - Sugar Free Smuckers Jam (Use any flavor)
Banana Cinnamon- 1 Tbsp Thin Banana Slices, Sprinkle Cinnamon
Lemon Curd - 1 Tbsp Light Lemon Curd from can (find in baking aisle)
Apple Pie Oats- 1 Tbsp Quick Oats, 1/2 Tbsp Green Apple Diced, 1/8 Tsp Cinnamon
Cherry Cream- 1 Tbsp Fresh Cherries Diced, 1/2 Tbsp Fat Free Cream Cheese, 1 Tsp Stevia
Coconut Almond Cream- 1 Tbsp Shredded Coconut, 1/2 Tbsp Fat Free Cream Cheese, 1/2 Tbsp Sliced Almonds
Sweet Green Apple- 1 Tbsp Green Apple Dices, 1 Tsp Brown Sugar
Smores- 1 Tbsp Marshmallow Cream, 1 Tbsp Crushed Graham Cracker, 1 Dark Chocolate Hershey’s Square Chopped

No Knead Crusty Bread

You may have seen this bread on pinterest, which is where I found it.  I have to tell you it is so so so sooooooooooooooooooooo good and easy.  I have made it probably 5 times now.  It is so good that it doesn't last very long, and I have had double it that last few times I have made it.  We love sour dough bread and this has somewhat of a sour dough taste to it. Here is the site to find picture directions and if you want to check it out.  I will just post the recipe. 

Crusty Bread
3 cups unbleached all purpose flour
1 3/4 teaspoons salt
1/2 teaspoon yeast
1 1/2 cups water
In a large mixing bowl, whisk together flour, salt and yeast.  Add water and mix until a shaggy mixture forms.  Cover bowl with plastic wrap and set aside for 12 - 18 hours.  Overnight works great.  Heat oven to 450 degrees.  When the oven has reached 450 degrees place a cast iron pot* with a lid in the oven and heat the pot for 30 minutes.  Meanwhile, pour dough onto a heavily floured surface and shape into a ball.  Cover with plastic wrap and let set while the pot is heating.  Remove hot pot from the oven and drop in the dough.  Cover and return to oven for 30 minutes.  After 30 minutes remove the lid and bake an additional 15 minutes.  Remove bread from oven and place on a cooling rack to cool.  
*I have used both a cast iron pot and a pyrex bowl and they have both work if you don't have a cast iron pot.

Thursday, August 2, 2012

Pumpkin Cranberry Breakfast Cookies

I saw this in our paper and thought they looked good.  I was thinking of making these and packing them in kids lunch with some yogurt and fruit/vegetables.  I think I could incorporate chia seeds or something like that, give it a little boost in nutrients.  It is kind of high in sugar but probably no more than a PBJ? (which we do a lot for lunches!)

Pumpkin Cranberry Breakfast Cookies
2 cups canned pumpkin puree
2 large organic eggs
2 cups granulated sugar
2 teaspoons vanilla extract
3/4 cup olive oil
4 cups whole-wheat flour
1 teaspoon cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1/2 cup dried organic cranberries
1 cup dark chocolate chips (optional)

Preheat oven to 350 degrees. In a mixer, combine pumpkin, eggs, sugar, vanilla and olive oil. Combine using paddle attachment until just incorporated.
In a large bowl combine flour, cinnamon, baking soda, baking powder and salt. Add flour mixture to the pumpkin mixture in 1-cup batches, scraping the sides of the bowl between each round. Once all of the flour is combined, gently fold in dried cranberries and dark chocolate.
Using a large spoon, drop balls of dough onto a sheet pan lined with parchment paper, spacing a few inches apart. Bake for approximately 13 to 15 minutes. Let cool completely on sheet pans. Remove and store in an airtight container.

credit goes to Chef Rita French via Arizona Republic.

Sunday, July 29, 2012

Lemon Crinkle Cookies

I saw this recipe on pinterest and had to try it.  It is a quick and easy cookie recipe and so so good.  We all seem to be obsessed with lemons as well, so I wanted to share.

Lemon Crinkle Cookies
Makes 2-3 dozen

½ cups butter, softened
1 cup granulated sugar
½ teaspoons vanilla extract
1 whole egg
1 teaspoon lemon zest
1 Tablespoon fresh lemon juice
¼ teaspoons salt
¼ teaspoons baking powder
⅛ teaspoons baking soda
1-½ cup all-purpose flour
½ cups powdered sugar

Preheat oven to 350 degrees. Grease light colored baking sheets with non-stick cooking spray and set aside.

In a large bowl, cream butter and sugar together until light and fluffy. Whip in vanilla, egg, lemon zest, and juice. Scrape sides and mix again. Stir in all dry ingredients slowly until just combined, excluding the powdered sugar. Scrape sides of bowl and mix again briefly. Pour powdered sugar onto a large plate. Roll a heaping teaspoon of dough into a ball and roll in powdered sugar. Place on baking sheet and repeat with remaining dough.

Bake for 9-11 minutes or until bottoms begin to barely brown and cookies look matte {not melty or shiny}. Remove from oven and cool cookies about 3 minutes before transferring to cooling rack.

*If using a non-stick darker baking tray, reduce baking time by about 2 minutes.

credit to:
Lauren Brennan;

Tuesday, July 24, 2012

Black Bean Burgers

I made these after trying a black bean burger sample at Costco, and everyone liked them.  I did double the recipe for my family, because this recipe was for 4 patties.  I found it on allrecipes.


  • 1 (16 ounce) can black beans, drained and rinsed
  • 1/2 green bell pepper
  • 1/2 onion
  • 3 cloves garlic
  • 1 egg
  • 1 tablespoon chili powder
  • 1 tablespoon cumin
  • 1 teaspoon Thai chili sauce or hot sauce
  • 1/2 cup bread crumbs


  1. If grilling, preheat an outdoor grill for high heat, and lightly oil a sheet of aluminum foil. If baking, preheat oven to 375 degrees F (190 degrees C), and lightly oil a baking sheet.
  2. In a medium bowl, mash black beans with a fork until thick and pasty.
  3. In a food processor, finely chop bell pepper, onion, and garlic. Then stir into mashed beans.
  4. In a small bowl, stir together egg, chili powder, cumin, and chili sauce.
  5. Stir the egg mixture into the mashed beans. Mix in bread crumbs until the mixture is sticky and holds together. Divide mixture into four patties.
  6. If grilling, place patties on foil, and grill about 8 minutes on each side. If baking, place patties on baking sheet, and bake about 10 minutes on each side.

Friday, July 20, 2012

Four Cheese Margherita Pizza

I made this tonight, and I am in love.  This is my new favorite pizza.  It is sooooo good.  I wanted to eat more and more and more.  Unfortunately, my stomach can't hold that much food with my swollen prego belly.  I loved it so much, I am already planning to make more tomorrow.  Blake loved it too.  I think he was surprised by how yummy it was.  Recipe comes from

I used the pizza dough recipe in the family cook book.  That is my go to recipe, it always turns out great.  I baked it for about 10 minutes and then added the toppings and them baked it again for 10 minutes. 


  • 1/4 cup olive oil
  • 1 tablespoon minced garlic
  • 1/2 teaspoon sea salt
  • 8 Roma tomatoes, sliced
  • 2 (12 inch) pre-baked pizza crusts
  • 8 ounces shredded Mozzarella cheese
  • 4 ounces shredded Fontina cheese   *I did not use this cheese and it still turned out yummy!
  • 10 fresh basil leaves, washed, dried
  • 1/2 cup freshly grated Parmesan cheese
  • 1/2 cup crumbled feta cheese


  1. Stir together olive oil, garlic, and salt; toss with tomatoes, and allow to stand for 15 minutes. Preheat oven to 400 degrees F (200 degrees C).
  2. Brush each pizza crust with some of the tomato marinade. Sprinkle the pizzas evenly with Mozzarella and Fontina cheeses. Arrange tomatoes overtop, then sprinkle with shredded basil, Parmesan, and feta cheese.
  3. Bake in preheated oven until the cheese is bubbly and golden brown, about 10 minutes.  

Zucchini Oven Chips


  • 1/4 cup dry breadcrumbs
  • 1/4 cup (1 ounce) grated fresh Parmesan cheese
  • 1/4 teaspoon seasoned salt
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon freshly ground black pepper
  • 2 tablespoons fat-free milk
  • 2 1/2 cups (1/4-inch-thick) slices zucchini (about 2 small)
  • Cooking spray


  1. Preheat oven to 425°.
  2. Combine first 5 ingredients in a medium bowl, stirring with a whisk. Place milk in a shallow bowl. Dip zucchini slices in milk, and dredge in breadcrumb mixture. Place coated slices on an ovenproof wire rack coated with cooking spray; place rack on a baking sheet. Bake at 425° for 30 minutes or until browned and crisp. Serve immediately.

Best Black Beans

I got this recipe off of  I made these to go along with our fish tacos.  Super easy and yummy!


  • 1 (16 ounce) can black beans
  • 1 small onion, chopped
  • 1 clove garlic, chopped
  • 1 tablespoon chopped fresh cilantro
  • 1/4 teaspoon cayenne pepper
  • salt to taste


  1. In a medium saucepan, combine beans, onion, and garlic, and bring to a boil. Reduce heat to medium-low. Season with cilantro, cayenne, and salt. Simmer for 5 minutes, and serve.

Fish Tacos with Lime-Cilantro Crema

I've been trying out some new recipes and wanted to share my favorites.  This year we are splitting a crop share with some friends, which has been fun and also a little challenging to use up everything we get each week.  We have been getting some great food. I have had fun finding new recipes to use the ingredients, such as: cilantro, basil leaves, egg plant, bok choy,  zucchini, zucchini and more zucchini, ect.............  I try to stick with recipes that are quick and easy, because that is the kind of cook I am.  I made these Fish Tacos the other night and loved them.  They were also super quick and  easy.  I got the recipe off

  • Crema:
  • 1/4 cup thinly sliced green onions
  • 1/4 cup chopped fresh cilantro
  • 3 tablespoons fat-free mayonnaise
  • 3 tablespoons reduced-fat sour cream
  • 1 teaspoon grated lime rind
  • 1 1/2 teaspoons fresh lime juice
  • 1/4 teaspoon salt
  • 1 garlic clove, minced
  • Tacos:
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon ground red pepper
  • 1/8 teaspoon salt
  • 1/8 teaspoon garlic powder
  • 1 1/2 pounds red snapper fillets
  • Cooking spray
  • 8 (6-inch) corn tortillas
  • 2 cups shredded cabbage


  • Preheat oven to 425°.
  • To prepare crema, combine the first 8 ingredients in a small bowl; set aside.
  • To prepare tacos, combine cumin and next 5 ingredients (through garlic powder) in a small bowl; sprinkle spice mixture evenly over both sides of fish. Place fish on a baking sheet coated with cooking spray. Bake at 425° for 9 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Place fish in a bowl; break into pieces with a fork. Heat tortillas according to package directions. Divide fish evenly among tortillas; top each with 1/4 cup cabbage and 1 tablespoon crema.
  • I loved the the crema and would probably make twice as much next time.  Also, I didn't use Red Snapper, I used tilapia.  I'm sure any fish would be super yummy.  Also, my kids aren't a big fan of corn tortillas, so next time I will give them flour. I liked the corn with these tacos.   Halibut would be good.  I HOPE YOU ENJOY!

Friday, June 29, 2012

Quinoa and Black Beans

 I made this tonight, found it on all recipes.  It was so good, Andy said "this stuff is amazing".  We both ate more of this and didn't even bother with the rest of our chicken.

My variations (not big): I did not use the cilantro,  I used homemade chicken stock instead of vegetable broth and I added a tsp of caldo de tomate which I guess would be tomato bullion and it is  found in the mexican food isles.  This would NOT be necessary, but I liked the flavor it added.  I also used canned corn as I didn't have any frozen.

 Quinoa and Black Beans

  • 1 teaspoon vegetable oil
  • 1 onion, chopped
  • 3 cloves garlic, peeled and chopped
  • 3/4 cup uncooked quinoa
  • 1 1/2 cups vegetable broth
  • 1 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper
  • salt and pepper to taste
  • 1 cup frozen corn kernels
  • 1(15 ounce) cans black beans, rinsed and drained  (original did call for 2, but I just did 1 and liked the ratio)
  • 1/2 cup chopped fresh cilantro

source Allrecipes

Wednesday, June 27, 2012

Blueberry Cheesecake Ice Cream

We just got the ice cream attachment to our new Kitchen Aid (which we bought for the free ice cream attachment).  The inaugural batch of ice cream was this yummy, full of fat recipe.  Another bonus, no eggs...not sure why that's a big deal...maybe because we were low on eggs on Sunday.

Blueberry Cheesecake Ice Cream

  • 1/2 cup sugar
  • 1 tablespoon cornstarch
  • 1/2 cup water
  • 1-1/4 cups fresh or frozen blueberries
  • 1 tablespoon lemon juice
  • 2-1/4 cups graham cracker crumbs (about 36 squares)
  • 2 tablespoons sugar
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup butter, melted
  • 1-1/2 cups sugar
  • 1 8-oz package cream cheese, softened
  • 1 quart heavy whipping cream
  • 2 cups milk
  • 2 teaspoons vanilla extract
  • In a small saucepan, combine sugar and cornstarch. Gradually stir in water until smooth. Stir in blueberries and lemon juice. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until slightly thickened, stirring occasionally. Cover and refrigerate until chilled.
  • In a large bowl, combine the cracker crumbs, sugar and cinnamon. Stir in butter. Pat into an ungreased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 10-15 minutes or until lightly browned. Cool completely on a wire rack.
  • Meanwhile, in a large bowl or in your mixer, whisk the ice cream ingredients. Fill ice cream freezer cylinder two-thirds full; freeze according to manufacturer's directions. Refrigerate remaining mixture until ready to freeze. Whisk before adding to ice cream freezer (mixture will have some lumps).
  • At the end of the freeze cycle, add the blueberry mixture and crumbled graham cracker crust. Freeze. Yield: 2 quarts.

Easy Indian Butter Chicken

I made this for dinner last night and it was very good.  If you can overlook for extreme amount of dairy fat, it's definitely worth the effort.  Matt really enjoyed this - he had a hard time stopping.  Good thing there were lots of leftovers.

Easy Indian Butter Chicken (6 servings)


  • 1 cup butter, divided
  • 1 onion, minced
  • 1 tablespoon minced garlic
  • 1 (15 ounce) can tomato sauce
  • 3 cups heavy cream
  • 2 teaspoons salt
  • 1 teaspoon cayenne pepper
  • 1 teaspoon garam masala
  • 1 1/2 pounds skinless, boneless chicken breast, cut into bite-sized chunks
  • 2 tablespoons vegetable oil
  • 2 tablespoons tandoori masala

I used Jane's broiled chicken recipe:  rub tandoori spices and some salt on chicken breasts and broil on high for 4-5 minutes per side.  Take out of oven and tent for 10-15 minutes.  The chicken is perfect!

  1. Melt a few tablespoons of butter in a skillet over medium heat. Stir in onion and garlic, and cook slowly until the onion caramelizes to a dark brown, about 15 minutes.
  2. Meanwhile melt the remaining butter in a saucepan over medium-high heat along with the tomato sauce, heavy cream, salt, cayenne pepper, and garam masala. Bring to a simmer, then reduce heat to medium-low; cover, and simmer for 30 minutes, stirring occasionally. Then stir in caramelized onions.
  3. Cut or shred broiled chicken breasts and add to sauce.

We served over brown rice.

Beef and Asparagus Stir Fry

I made this for dinner tonight and is was very, very good!  The flavor was perfect and the meat was very tender...just the way I like it.

Beef & Asparagus Stir Fry (4 servings)

3 T soy sauce
2 T wine vinegar (I used rice vinegar)
1/4 cup water
1 t cornstarch (I ended up using more at the end because it didn't thicken)
2 t brown sugar
1/2 t salt
1 t chili flakes (I didn't have any so I used red pepper flakes)
1 t fresh ginger, grated (I used dried ginger)
1 large garlic clove, minced
1 lb flank steak, sliced into thin strips (I had sirloin tenderloins and used those)
3 T peanut oil (I used almond oil)
3/4 lb asparagus, sliced diagonally
1 red bell pepper, thinly sliced
1/4 cup green onions, sliced

1.  Mix soy sauce, vinegar, water, cornstarch, brown sugar, salt, chili flakes, ginger and garlic in a large bowl.  Add steak and mix to coat well.  Let marinade for 20-30 minutes.  (I marinated the steak for 3+ hours).
2.  Heat peanut oil in a skillet over medium-high heat.  Reserving the marinade, saute steak until browned on both sides, about 30 seconds per side.
3.  Add asparagus and bell pepper, stirring until vegetables are softened and meat is cooked through, (2-3 minutes).
4.  Add reserved marinade, and simmer to thicken for 1 minute.  Stir in green onions and remove from heat.
5.  Serve immediately over rice or noodles.

Monday, May 21, 2012

Homemade Hawaiian Haystacks

Hawaiian Haystacks or Chinese Sundays  is a staple in our home.  It is quick and easy and we always have the ingredients.  I recently came across Picky Palate's recipe for a homemade sauce for Hawaiian Haystacks and it was awesome.  You have to try it if you are a fan of Hawaiian Haystacks.  I will link to the recipe because I am to lazy to retype it.
Picky Palate's Hawaiian Haystacks

Monday, May 14, 2012


We got this recipe from a lady in our ward and absolutely love it.  It is super easy and quick to put together and can be made with pantry staples.

1 28oz. can diced tomatoes (I just use two 14.5 cans and I do drain some of the juice)
1 jalapeno (I have a jar of sliced jalapeno's in the fridge and use what would be = to one pepper and add more to taste)
1 Tbs. dehydrated onion
1 tsp. salt
1 tsp . crushed red pepper (this is for heat, use it or leave it out)
1/4 tsp. oregano
1/4 tsp.  granulated garlic

Mix all ingredients in a blender until mixed and desired consistency is reached.

Now go make it.  It is really good and don't turn up your noses because it doesn't use fresh ingredients :)

Monday, May 7, 2012

Three Cheese Potatoes

This recipe comes from Taste of Home
  • 3 large potatoes, peeled and cut into 1-inch cubes
  • 1 medium onion, chopped
  • 3 tablespoons grated Parmesan cheese
  • 1 tablespoon minced chives
  • 1/2 teaspoon seasoned salt
  • 1/4 teaspoon pepper
  • 2 tablespoons butter
  • 1/2 cup crumbled cooked bacon
  • 1/2 cup shredded part-skim mozzarella cheese
  • 1/2 cup shredded cheddar cheese


  • In a large bowl, combine the first six ingredients. Transfer to a double thickness of greased heavy-duty foil (about 18 in. square). Dot with butter.
  • Fold foil around potato mixture and seal tightly. Grill, covered, over medium heat for 15-18 minutes on each side or until potatoes are tender.
  • Carefully open foil. Sprinkle the bacon cheeses over potato mixture. Grill 3-5 minutes longer or until cheese is melted. Open foil carefully to allow steam to escape. Yield: 4-6 servings.

Granola Bars

I found the original recipe (posted below) on pinterest, but in order to make it a little more healthy I made these changes.  I have wanted to try applesauce in place of the banana, but I haven't gotten around to that yet.  Also, to the original recipe I just like to add everything together and not do the layers. 
1/2 cup butter
1/4 cup brown sugar
1/4 cup mashed banana
1 tea. vanilla
3 cups quick oats
1 cup chocolate chips ( I have used just semi-sweet, and once I mixed semi-sweet and dark chocolate chips)
1/2 cup peanut butter
sesame seeds, nuts, coconut, raisins or craisins etc. (as much as you like)

Melt butter in a large sauce pan over low heat. Stir in brown sugar, vanilla, and oats. Cook for 3 to 4 minutes. Then add chocolate chips and peanut butter and other extra mix ins to pan and stir to mix together.
Press into 8x8 dish ( I like to line the dish with either wax paper or plastic wrap, so it is easier to get out of the pan). Refrigerate for about 3 hours.

Original Recipe:

3/4 cup butter
1/2 cup packed brown sugar
1 teaspoon vanilla
3 cups quick oats
1 cup semi sweet chocolate chips
1/2 cup peanut butter

Melt butter in a large sauce pan over low heat. Stir in brown sugar, vanilla, and oats. Cook for 3 to 4 minutes. press half of mixture in the bottom of a buttered 8x8 dish.
In microwave safe bowl, microwave the chocolate and peanut butter, stirring every 30 seconds until melted and blended. Pour the chocolate peanut butter mixture over the crust, reserving a couple spoonfuls to drizzle over the top.
Sprinkle the remaining oat mixture over chocolate and peanut butter, pressing gently to form a crust. Drizzle the remaining chocolate and peanut butter over the top of the bars.
refrigerate for 3 hours.

Flan con queso

I got this recipe from one of Andy's friends from Puerto Rico.  I love this flan and it is super easy.  I wanted to put it here so I don't lose it.

Flan con queso
1 can evaporated milk
1can sweetened condensed milk
8 oz. cream cheese
2 eggs

Blend all ingredients until combined and smooth (mostly).

In saucepan melt sugar.  Just put sugar in a saucepan pan over medium heat and stir.  And stir and stir and stir.  Then stir some more and eventually it will kind of clump together and then melt.  As soon as it is all melted pour it into the pan* your going to cook the flan in.   Then pour your blended flan ingredients on top of melted sugar.

Bake at 350* for about an hour in water bath.

Once cooked run knife around the edges to loosen the flan from the pan.  Then put a plate on top and invert so flan comes out of pan onto plate.  Use a plate slightly larger than pan so the liquid that will come out on top has  a little room to run and not make a huge mess.  The put in fridge to cool.  This is much better cold than warm.

*I just use a round cake pan to cook this in.  It works pretty well.  Don't forget to put it in water bath as you cook it though.  The easiest way I have found is to put my cake pan in a disposable roaster type pan.  Then pour in my sugar and flan and then transfer to warm oven and add water once its in oven being careful not to splash any into the flan.

Sunday, March 25, 2012

the way we like Asparagus

I had never purchased Asparagus until we got some from Bountiful Baskets in the past year.  Wasn't sure how to eat it.  Just thought I'd share our new favorite way to enjoy it.  Sorry I'm lazy and didn't retype the text. 
Now Asparagus is one of my favorite vegetables of all time.  Hurray!

Saturday, March 17, 2012

let's talk about Oats

anyone still here?  ever since pinterest arrived, we've posted less and less.  sadness.

sooooo... anyhoo.... this past week i was talking with a few family members about steel-cut oats.  I somehow assumed I wouldn't like them because I'm not into normal oatmeal (a bit too mushy for my liking).

So - I'm wondering what y'all think about these?
Have you tried steel-cut oats?
What do you like about them?
How do you cook them?
Have you tried the crock-pot method?
Please post your favorite recipe for them.

I'm ready to give them a go.

Sunday, March 4, 2012

Broiled Tomatoes

I like to have these with eggs for breakfast.

Heat broiler. Place tomatoes cut side up. Drizzle with oil & sprinkle with salt and pepper. Broil until tender 2 to 3 min.

Orange Pomegranate Muffins

Back in December I had some two pomegranates that I had gotten in a Bountiful Basket that I needed to use and wasn't sure how. I looked on the internet and found this recipe for Orange Pomegranate muffins. I really like them. I have a bad habit of writing down recipes on random pieces of paper and then sometimes loosing them or not writing what the recipes is on it. I wanted to make sure I didn't loose this one. I am sorry I don't remember what website I found it on to give proper credit to.

Orange Pomegranate muffins
2 cups flour
1 cup sugar
1/2 teaspoon soda
2/3 cup milk
1 egg
2 Tablespoon butter, beaten
1/4 teaspoon -1/2 teaspoon orange zest
1/4 cup orange juice and pulp
2/3 cup pomegranate seeds
semi-sweet or dark chocolate (optional, as much as you like)

Mix together flour, sugar, and soda. In a separate bowl mix together butter and eggs, then add to orange juice and orange zest. Mix together wet and dry ingredients. Fold in pomegranate seeds (and chocolate).

Bake at 350 degrees for 20 to 25 min.

Tuesday, January 10, 2012

Mini Meatball Sliders

This is just copied from Pioneer Woman.  In my hunt for something quick and easy tonight this is what I found.  I loved it and my kids really liked it too.  Andy was not around so he missed out.  I did make my own marinara and didn't use too many onions but other than that I followed the recipe.