Meat Loaf Cupcakes with Mashed Potato and Carrot Icing - Rebecca Anderson

Meat Loaf

1 lb. lean ground beef
1/2 lb. ground pork
1 sm. onion, grated
2 sm. carrots, grated
1 rib celery, finely chopped
1 garlic clove, grated
2 T. chopped fresh Italian parsley
1/3 cup bread crumbs
1 T Dijon
1 tsp. chopped fresh rosemary
1 T chopped fresh oregano
1 T chopped fresh basil
1/2 tsp salt
1/2 tsp. pepper
1 egg
2 T tomato paste

Combine all ingredients, except egg and tomato paste. Mix well, and then add last 2 ingredients. Roll into balls and place in muffin cups. Cook at 350 for 25-30 min.

Carrot Icing
3 lg. potatoes
2 carrots
3 T butter
1/2 c. milk
1 tsp. salt

Boil potatoes and carrots separately, blend or food process them, and then add butter, milk and salt.

Lemon Ricotta Cookies - Holly Christensen

Ingredients

Cookies:

• 2 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 stick unsalted butter, softened
• 2 cups sugar
• 2 eggs
• 1 (15-ounce) container whole milk ricotta cheese
• 3 tablespoons lemon juice
• 1 lemon, zested

Glaze:

• 1 1/2 cups powdered sugar
• 3 tablespoons lemon juice
• 1 lemon, zested

Directions

Preheat the oven to 375 degrees F.

Cookies:

In a medium bowl combine the flour, baking powder, and salt. Set aside.

In the large bowl combine the butter and the sugar. Using an electric mixer beat the butter and sugar until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating until incorporated. Add the ricotta cheese, lemon juice, and lemon zest. Beat to combine. Stir in the dry ingredients.

Line 2 baking sheets with parchment paper. Spoon the dough (about 2 tablespoons for each cookie) onto the baking sheets. Bake for 15 minutes, until slightly golden at the edges. Remove from the oven and let the cookies rest on the baking sheet for 20 minutes.

Glaze:

Combine the powdered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth. Spoon about 1/2-teaspoon onto each cookie and use the back of the spoon to gently spread. Let the glaze harden for about 2 hours. Pack the cookies into a decorative container.

Lemon Fusilli with Arugula Recipe - Holly Christensen

1 Tbl olive oil

1 Tbl minced garlic

2 c heavy cream

2 lemons --- 3 lemons if you want to garnish with lemon

1 lb. dried fusilli

1/2 lb baby arugula

1/2 cup grated Parmesan

1 pint cherry tomatoes (halved)
cooked, cut up chicken (optional)

Heat oil, garlic for 1 min, then add cream, zest and juice of 2 lemons, 2 tsp salt, 1 tsp pepper. Bring to a boil, lower temp, and simmer for 15-20 mins, or until it starts to thicken.

Boil noodles to al dente. Drain and return to pot. Add cream sauce, and cook for 3 mins. Pour pasta into large bowl and add arugula, Parmesan and tomatoes. Cut last lemon into thin slices and add some to pasta as garnish. Toss and season to taste. Serve hot.

Amber's Note:  So I made this tonight for dinner because I have been craving it since I tried it at Holly's house.  I decided to add about 1 lb. of cooked cut up chicken to make it a main course instead of a side.  This recipe makes a lot!  My kids weren't really crazy over it, so mainly just Tyson and I ate it.  I ate way more than I should because it is awesome!  Just what I love to eat in the summer.  If Noodles had this on their menu, I would order it every time.  I have enough for at least four more good size servings left over lunches.  

Ritzy Chicken with Poppy Seeds - Rebecca Anderson

A Pinch of Salt Lake cookbook:

Ritzy Chicken with Poppy Seeds
1 c. sour cream
2 T lemon juice
2 tsp. Worcestershire sauce
2 tsp. celery salt
1 tsp. paprika
2 cloves garlic, minced
1/2 tsp. salt
1/4 tsp. pepper
5 whole chicken breasts, skinned, boned and halved
1 1/2 cups crushed Ritz crackers
1/2 c. butter
2 T poppy seeds

Combine first 8 ingredients and marinate chicken in it overnight.

Preheat oven to 350.

Roll chicken in cracker crumbs; melt half of butter and pour over chicken; bake uncovered in 9x13 pan for 45 min., then 15 minutes more with poppy seeds and other half of butter.

Raspberry Delight - Tammy Anderson

Raspberry Delight

1 8 oz pkg cream cheese, softened

1 pkg raspberry danish dessert

8 oz whip cream

2 c frozen or fresh raspberries

1 box sour cream white cake mix (regular white cake mix is good too)

1-2 c powdered sugar

Make cake mix as directed on box. Let cool completely. Whip cream till thick and add softened cream cheese and 1 c powdered sugar. Blend till smooth. Taste and add more sugar if needed. Spread topping thick over the cooled cake. Make danish dessert as directed on box and add raspberries (fresh or frozen). Use directions for fruit sauce. When ready to serve, pour warm sauce on top of cooled cake or serve individually. Serve with lemon water. (I could eat the whole pan!)

Delicious Brownies - Tammy Anderson

Delicious Brownies (from my sis, Tina)

1/2 c butter

1 c sugar

4 eggs

1 16 oz can hersheys chocolate syrup (usually at the end of the ice cream isle)

1 tsp vanilla

1 c flour

1/2 tsp salt

Mix butter, sugar and eggs, one at a time. Pour in chocolate and vanilla. Add flour and salt. Pour into greased jelly roll pan. Bake 350 20-25 min.

Glaze:

1 c sugar

1/2 c butter

1/3 c half and half

2/3 c milk chocolate chips

2/3 c mini marshmallows

In small saucepan add sugar, butter and milk. Bring to a boil. Boil until sugar dissolves. Remove from heat and stir in chips and marshmallows. Pour over warm brownines and spread. AWESOME!

Spinach Side Dish - Tammy Anderson

Spinach (I ate this a lot growing up. We all loved it and still do)

8 oz spinach

1 onion, cut up

1/3 c water

1/2 tsp salt

Put cut up onion in bottom of large pan and pour the water on top. Add spinach and salt. Cook on high and when it boils turn to med low. When spinach is "wilted" let pan cool down a bit and then "pulse" it in blender. Put aside. In same pot melt 1/2 cube of butter. Add 3 Tbsp flour and boil that quickly (it will make a roux) then add 1 c half and half, 1 Tbsp sugar and a little nutmeg. Add spinach mixture to it and it should be thick and creamy. Serve on top of potatoes. (We always had an egg on the side with it too. My brothers ate it because my Mom told them that's what Popeye eats and gets his muscles).

Baked Ziti - Tammy Anderson

Baked Ziti

--6 servings

3 c uncooked ziti or small tube pasta

1 3/4 c meatless spaghetti sauce, divided

1 c 8 oz small-curd cottage cheese

1 1/2 c 6 oz shredded mozzarella cheese

1 egg, lightly beaten

2 tsp dried parsley flakes

1/2 tsp dried oregano

1/4 tsp garlic powder

1/8 tsp pepper

Cook pasta. In bowl combine 3/4 c spaghetti sauce, cottage cheese, 1 c mozzarella cheese, egg, parsley, oregano, garlic powder and pepper. Drain pasta; stir into cheese mixture. In greased 8-inch square baking dish spread 1/4 c spaghetti sauce. Top with pasta mixture and remaining sauce and mozzarella cheese. Cover and bake 375 for 45 min. Uncover; bake 5-10 min longer or until bubbly.

Brownie Banana Split Dessert - Suzanne Kingsford

An easy, cool dessert for any summer party.

Brownie Banana Split Dessert

Ingredients:
brownie mix or pre-made brownies
1 qt vanilla ice cream
1 qt strawberry ice cream
3 bananas (approx)
hot fudge sauce
chopped nuts, maraschino cherries, etc for topping (optional)

Bake brownies according to package directions (or buy pre-made ones from the store). Cut and arrange tightly in a 9" springform pan. Soften strawberry ice cream and spread over the top of the brownies. Cut bananas and arrange over the top of the strawberry ice cream so it covers the whole layer. Put in freezer for about 2-3 hours. Take cake out of freezer and spread hot fudge sauce over top of banana layer and put back in freezer for awhile. Soften vanilla ice cream and then spread over the hot fudge layer of cake. Freeze for a few hours. Top cake with nuts, cherries, chocolate sauce drizzle, etc for effect if desired. To serve, remove from freezer 5-10 min before cutting and serve. Yummy!

Fiesta Chicken Chili - Rebecca Anderson

For Kids, from Jr. League's In the Kitchen with Kids cookbook:

Fiesta Chicken Chili
1 lb. boneless skinless chicken breasts
3(15 oz.) cans Great Northern beans
1(24 oz.)jar medium salsa
2 to 5 tsps. ground cumin
8 ozs. monteray jack cheese, cut into cubes

Cook chicken, shred it with 2 forks; combine chicken with undrained beans, salsa and cumin in pot, then cover with reserved cooking liquid from chicken to just cover, mixing well; heat up; add cheese just before serving; top with chopped green onions, sour cream, corn bread or tortilla chips.

Fruit Pizza - Andrea Fredrick

Fruit Pizza Cookie Crust: (it is a great sugar cookie dough that is easy to handle when rolling out such large pizzas!

1/2 cup softened butter
1 1/2 cups sugar
2 eggs
1 tsp vanilla & 1 tsp lemon extract *Mix and blend until smooth

3 1/2 cups flour
1 tsp baking powder
1/2 tsp baking soda
1/2 cup sour cream
1/2 tsp salt *Add to above and mix until blended

Cover and refrigerate for 2 hours or overnight. Roll out on floured surface and trace a dinner plate for shape. Place on aluminum foil (lightly spayed with Pam) on a cookie sheet so that you can lift the foil off the sheet after baking and not break the pizza. Use a fork to make decor around the edges. Recipe makes enough for 3 pizzas. Bake at 425 degrees until lightly browned, about 6-10 minutes depending on thickness. After baking, trim the foil around the edges, with 1/2 inch remaining, and serve on a plate or platter. Cool completely then frost with cream cheese frosting- my family prefers the canned Betty Crocker kind, but any recipe would work. Decorate with the fruit of your choice just before serving! Our favorites are strawberries, blueberries, pineapple, mandarin oranges, kiwi and grapes!

Chile-Cheddar Bread - Amber Williams

Chile-Cheddar Bread

source: smells like home

• 2 cups all-purpose flour
• 2 teaspoons granulated sugar
• 1 Tablespoon baking powder
• 1 teaspoon freshly ground black pepper
• 1 teaspoon salt
• 4 ounces (1 cup) extra sharp cheddar cheese, shredded
• 1 cup skim milk
• 1/3 cup vegetable oil
• 1 egg
• 1 4-ounce can chopped green chiles
• 2 Tablespoons finely chopped jalapeño chile, veined and seeded (or out of can)
• 1/2 cup finely chopped red bell pepper

1. Preheat the oven to 375, and grease or spray an 8×3 inch loaf pan.
2. Sift together the flour, salt, pepper, sugar, and baking powder in a medium bowl. Add the cheese and gently toss and stir until it is evenly distributed throughout the mixture.
3. Whisk the milk, oil, egg, green chiles, jalapeño, and red bell pepper in another bowl. Make a well in the center of the flour and cheese mixture, and pour the milk mixture in the center. Briefily blend with a spatula, only until the dry ingredients are just incorporated.
4. Pour the batter into the prepared pan, and place in the oven. Bake until the top is golden-brown, and springs back when touched in the center, about 45-50 minutes. Cool on a rack for 10 minutes, then remove the bread from the pan and cool completely.

I love this bread! The inside is soft and really moist while the outside is crunchy and full of flavor.

Basil and Current Spread - Erin Massey

Who doesn't love a cream cheese spread? Perfect for any time you need a snack.

Basil and Current Spread

1/3 cup olive oil
3 T. fresh basil, minced
2 t. garlic, minced
2 (8 ounce) packages cream cheese
3 T. fresh parsley, chopped
2/3 cup pecans, chopped
2/3 cup currants (dried)

Mix the first three ingredients together and let sit. Cream cream cheese and parsley together and then add oil mixture. Then stir in pecans and currents. Yum! I could eat the whole thing as long as I had enough crackers to spread it on.

Favorite "go-to" chocolate cake and buttercream frosting-- Julianne Clark

Yay! My first recipe was sent to me by Jules for a yummy cake - I love dessert recipes. I would rather make a dessert than anything else. You can make a great main course, or refreshing salad, but all is forgotten when it comes to an amazing dessert. It is hard to mess up and most if not all the ingredients are cheap and in your pantry already!

Bring on the YUM!

Julianne Clark recommendation:

"It was FABULOUS!!!! I am not one that chooses chocolate cake as a dessert, but this was amazing! So moist and yummy with the chocolate buttercream frosting recipe spread on it."

Both recipes from "Keeping Up Cookbook" by Grace Ivory Rock and Amy Henriksen Foulger

favorite "go-to" chocolate cake

2 cups flour

1/2 cup cocoa powder

2 teaspoons baking soda

1 teaspoon salt

1/2 cup butter, softened

2 cups sugar

2 teaspoons vanilla

2 cups boiling water

2 eggs

Sift together dry ingredients and set aside. Cream together butter, sugar and vanilla. Mix in boiling water, then add eggs and mix well. Gradually add dry ingredients and mix until well combined. Pour into greased 9"x13" pan. Bake at 350 degrees for 25 to 30 minutes, or until toothpick comes out clean. Frost cake while slightly warm with vanilla or chocolate buttercream frosting.

chocolate buttercream frosting

1/2 cup butter, softened

3-4 cups powdered sugar, sifted

1/2 cup cocoa powder, sifted

1/4 cup milk

2 teaspoons vanilla

Cream butter in a mixer, then beat in 3 cups powdered sugar, cocoa powder, milk, and vanilla. Continue adding powdered sugar until desired consistency is reached.

Brownie Pudding

I made this for my family a couple Sundays ago. I loved how it was like gooey undercooked brownies. I served it right out of the oven which melted the ice cream nicely, but was still yummy cool the next day.

• 1/2 pound (2 sticks) unsalted butter, plus extra for buttering the dish (or Pam for speed)
• 4 extra-large eggs, at room temperature
• 2 cups sugar
• 3/4 cup good cocoa powder
• 1/2 cup all-purpose flour
• Seeds scraped from 1 vanilla bean - I used a tsp. of vanilla extract (not imitation!)
• Vanilla ice cream, for serving

1. Preheat the oven to 325 degrees F. Lightly butter a 2-quart (9 by 12 by 2-inch) oval baking dish. Melt the 1/2 pound of butter and set aside to cool.
2. In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs and sugar on medium-high speed for 5 to 10 minutes, until very thick and light yellow. Meanwhile, sift the cocoa powder and flour together and set aside.
3. When the egg and sugar mixture is ready, reduce the speed to low and add the vanilla and the cocoa powder and flour mixture. Mix only until combined. With mixer still on low, slowly pour in the cooled butter and mix again just until combined.
4. Pour the brownie mixture into the prepared dish and place it in a larger baking pan. Add enough of the hottest tap water to the pan to come halfway up the side of the dish and bake for exactly 1 hour. A cake tester inserted 2 inches from the side will come out 3/4 clean. The center will appear very under-baked; this dessert is between a brownie and a pudding. Scoop into a bowl or cup and top with ice cream.

Yay to our yummy blog!

Hi ladies! I have been talking about this blog for years now and finally I am doing it! I know you all have some favorite recipes that have been passed down through generations, or just tried last night after watching Food Network and I am hoping you will pass these amazing treasures on to all your friends. Any recipe would work - the fancy dish you made for a special occasion or just something your kids just couldn't get enough of. Also, maybe you tried a recipe (like in Favorites or Keeping Up, which a lot of us in the neighborhood use) and it was a total flop. Pass that info along so we all don't have to waste our time and money. Or at least make any suggestions you have for fixing it. :) I think we could really help each other out and have fun doing it. Just email me your recipes, comments, or just whatever you want posted on the blog and I will cut and paste it onto the blog. All right here goes - have fun cooking ladies and take a picture if you get a chance!!