Hellewell Happenings

Never boring

2011-10-05T08:18:00.000-07:00

When I married Brent, he promised that our life would never be boring. Wow has he kept that promise! We are almost to the end of our two week vacation with Daniel and Ashely in China. (If you didn't know that they were living in Xiamin, China you need to read their blog at http://www.danielandashely-thisisus.blogspot.com/ . That's where all the pictures are.)

We've been in China, Thailand and are finishing up in Siem Reap, Cambodia. Having lived through friends going to the Vietnam War I never thought I'd be vacationing in Cambodia. It is amazing. Flooded from the 2 typhoons that went through earlier, but amazing. We will be visiting Ankor Wat tomorrow. Yesterday we were playing on the beach in Thailand and dodging rain storms.

Here's a toast to Brent for keeping life interesting and never boring!
Nedra

Pina Colada Salad

2011-08-13T21:49:00.000-07:00

3 romaine lettuce hearts, chopped
2 large cans mandarin oranges, well drained
1 large can pineapple tidbits, well drained
1/2 red onion diced
3/4 cup crumbled feta cheese
3-4 chicken breasts, cooked, cooled and cubed
toasted coconut, optional
Toss all of the ingredients together in a large bowl or layer on a platter. Serve with Pina Colada Vinaigrette Dressing.

Pina Colada Vinaigrette Dressing
1/2 cup plus 2 TBSP sugar
1/3 to 1/2 cup Mr. & Mrs. T's Pina Colada Drink Mix
1/3 cup rice vinegar (or use apple cider vinegar for a stronger taste.)
1/2 tsp ginger powder
1 tsp dry mustard
1 1/4 cup vegetable oil

In a blender combine all ingredients except the oil. Blend well until light and frothy. With the blender still on, slowly add oil in a steady stream. Keep blending until the dressing is emulsified and thickened.

Pumpkin Dip

2010-10-16T18:57:00.000-07:00

Ingredients

1 & 1/2 packages (12 ounce) cream cheese, softened
2 cups confectioners' sugar
1 (15 ounce) can solid pack pumpkin
1 tablespoon ground cinnamon
1 tablespoon pumpkin pie spice (or ½ tsp ground ginger, ½ tsp nutmeg and/or cloves)
¼ cup frozen orange juice concentrate

Directions

In a medium bowl, blend cream cheese and confectioners' sugar until smooth. Gradually mix in the pumpkin. Stir in the cinnamon, pumpkin pie spice, and orange juice until smooth and well blended. Chill until serving. Great with sliced apples or gingersnaps.

Tye Dye

2010-07-26T10:28:00.000-07:00

Hey everyone,

I just got the dye information from Jonathan. So you can get the dye that he used at the reunion at http://www.dharmatrading.com/html/eng/3796-AA.shtml?lnav=dyes.html
Hope you are having a great summer.

Hamburger Jerky

2010-07-10T17:32:00.000-07:00

Ingredients:
1 lb. Extra Lean Hamburger
2 t. Brown sugar
1 T. Liquid smoke
½ t. Garlic Salt
¼ t. Cayene Pepper
½ t. Seasoning Salt
½ t. Accent
½ t. Maple flavoring
1T. Tender Quick (this is the curing process so don’t leave it out, you can find it in the store by the salt). It is made by Morton.
Directions:
1. Mix together by hand. Do not over mix (the jerky will be brittle and fall apart if you do) .
2. Dehydrate until done. Time will vary depending on dehydrator and how much you make. Just note that it continues to dry some after you take it out of the dehydrator. When I make it I usually do about 5 pounds of meat and it takes most of the day to dry or if I put it in at night it will be done it the morning. (about 8 hours)
3. Anything can be altered depending on your taste. I have add more brown sugar for more of a teriyaki flavor or if you like it hoter add more cayene pepper.

This recipe orginated with Marla. We have really enjoyed it. Thanks Marla!

Secret Sauce for Salmon

2010-06-12T07:43:00.000-07:00

We went to the Garland Salmon Fry (although it was really grilled salmon) last weekend. They have the best sauce for the salmon. Here's the recipe. It makes a ton, but stores in the fridge.

Butter Sauce
1 pound butter
4 TBSP Kikkoman Teriyaki Sauce
8 TBSP Real Lemon Juice
2 chopped green onions
Pepper and Parsley Flakes to taste

Cook over Low Heat, DO NOT BOIL. Baste the salmon just before serving.
As Daniel said "Who knew fish could taste this good? Pass me more of the sauce."

Ashley Allen's Chicken Cacciatore

2010-05-18T19:53:00.000-07:00

This is a recipe that Ashley and I really like. We like it over rice.

Sauce:

2 Cups of Water

1 16 oz Can of Tomato sauce

1/2 Cup of Brown Sugar

1/4 Cup Worcestershire sauce

2 TB Ketchup

1 small chopped onion

1 TSP. Vinegar

2 TB Heinz 57

Chicken:

8-10 chicken tenders or chicken breasts cut into pieces

1 Cup of Flour

1 TSP salt

A little olive oil

Mix sauce together in a medium size mixing bowl.

Mix salt with flour and place in a large zip lock bag. Place chicken in bag and toss to coat.

Brown the chicken in a pan in olive oil.

Place the chicken in a 9x13 pan and pour the sauce on top. Cover with foil and bake at 350 for 1 hour or 325 for 2.

Food Storage

2010-04-08T08:58:00.000-07:00

Our Latest News

Recently Matt and I have been feeling like we needed to beef up our food storage, so when we ran into a girl selling Thrive food and shelf reliance shelf we were interested. I went to her party (it is a direct sales company). I was super impressed. The freeze dried foods were excellent in quality and after some comparison shopping I found almost always cheaper and sometimes a LOT cheaper then any other local source. We decided to purchase some and when it arrived we really liked it. So much so that we decided that I would become a consultant. Niels and Christi were my first order (thanks for your support!) I have thought about direct sales before but they always seemed to be a rip off for everyone. This is actually a product people would buy anyways at a great price and consultant/host benefits are good. I chose to do this because I don’t feel like anybody is getting ripped off.
We don’t want to pressure anyone but if you are curious about it, we are having a party. You can come sample the food and get more info on Thursday April 22 at 6:30 at our house. Let me know if you want to come and I will send you an e-vite. If you are interested in throwing your own party I would be happy to do that too. The host benefits are great.
If you have no idea what Thrive is, they make food storage. The thing we like is that there are a lot of different options that make using/rotating your food storage possible (mangoes, pineapples, green beans, corn, etc). They do a lot of fruits and vegetables. If you want to check out what is available you can see it at http://www.shelfreliance.com/foodstorage. If you are interested in anything, let me know and I can get you pricing (direct sales pricing is significantly cheaper than website pricing).

Not a Recipe....

2010-03-25T19:51:00.000-07:00

I ran across this website the other day. You can download and print the activity/coloring books for the Living Scriptures movies. We take them to church and my kids really like them. You do have to fill out a free subscription, but they haven't sent me anything so far. Here is the link http://www.ldsfamilyfun.com/ldsff/account/login?from=account

Apple Pancakes with Cider Syrup

2010-03-01T15:34:00.000-08:00

Amy found this recipe I thought I would share it with you guys.

2 cups complete pancake mix
1 1/2 cups water
3/4 cup grated apple
1/2 tsp. ground cinnamon

Cider Syrup
1/2 cup sugar
1/8 tsp. ground cinnamon
1 cup apple cider or juice
1 Tbsp. lemon juice
1 Tbsp. cornstarch
1/8 tsp. ground nutmeg
2 Tbsp. butter, cubed

In a small bowl, stir the pancake mix, water, apple and cinnamon until just moistened. Pour batter by 1/4 cupful onto a greased hot griddle.

Meanwhile, for syrup, in a small saucepan, combine sugar, cornstarch, nutmeg and cinnamon. Stir in cider until smooth. Cook and stir over medium-high heat until thickened and bubbly, about 5 minutes. Reduce heat to low; cook and sitr 2 minutes longer. Stir in butter and lemon juice. Serve with pancakes.

Chicken Enchilada Soup

2009-12-13T10:10:00.000-08:00

1 lb. chicken breasts, cooked and shredded (or 2 cans of chicken)
1/2 cup onion, chopped (green onion is really good)
1 clove garlic
4 cups chicken broth
1 cup masa harina
3 cups water
1 cup red enchilada sauce (try Old El Paso)
2 cups shredded cheese (cotjia or sharp cheddar cheese)
1 teaspoon salt

In large pot, cook onion and garlic in olive oil until onions are translucent.
Take off the heat and allow to cool a second; pour in chicken broth. Return to the heat.
Whisk together masa harina and 2 cups water. Pour into pot stirring well. Add 1 cup of cheese and all other ingredients except chicken. Bring to a boil. Add the chicken (and the broth if using canned chicken). Reduce heat and simmer 30-40 minutes.
Serve with crushed tortilla chips or Fritos, 1 cup of sheese, sour cream, cilantro and more green onions. Even better the second day.

yummy food blog

2009-12-07T13:10:00.000-08:00

I ran across a food blog that I like. Clicking through the recipes was addictive; every recipe looked like something I would want to make. I think that have some sort of connection with channel 5 so perhaps some of you are familiar with them. The website is http://www.ourbestbites.com/ .

Grandma Hellewell's Mustard Pickles

2009-09-17T11:21:00.000-07:00

8 qts small cucumbers, pearl onions* and califlower pieces (Grandma usually left the cucumbers out since we preferred the onions and the califlower.)
Imerse in salted water (1/2 cup salt to 1 quart of water) and soak overnight.
Drain vegetables and place in large pan.
Cover with vinegar.
Add 2 1/2 cups of sugar.
Put home mixed pickling spice in cheesecloth bag (tied shut) and add to the mixture. Bring to a boil and cook for a few minutes.
Remove bag of pickling spices.
Mix together 1 cup flour, 6 TBSP dry mustard, 1 1/2 Tbsp Tumeric and enough cold water to make a paste. Add two cups of the hot vinegar to the paste and stir well. Add to the pickle mixture, cooking until thickened and seal hot.
*An easier way to peel the pearl onions is to place them in the sink and pour boiling water over them. Let is sit for a few minutes then drain and rub the outer layers off.

Mustard Pickles

2009-09-16T10:59:00.000-07:00

Break 1 large head cauliflower in flowerets
Cut 1 quart small green tomatoes in wedges
3 green peppers in strips
1 1/2 pounds 2 inch cucumbers in halves lengthwise
Peel 3 cups pickling onions (this takes a while but well worth it)
Combine 1 cup granulated pickling salt and 4 cups water; let stand in cool place overnight.

Drain; cover with boiling water; let stand 10 minutes; drain. Combine 2 cups sugar
1 cup all purpose flour, 1/2 cup dry mustard, 1 tablespoon turmeric 5 cups cider vinegar, and 5 cups water. Cook and stir till thick and bubbly. Add vegetables, cook till tender. Fill hot jars, leaving 1/2-inch headspace; adjust lids. Process in boiling water bath for 5 minutes (time when water returns to boil.) Makes 10 pints.

(This recipe come from the Better Homes & Garden Cookbook. My family only likes the cauliflower and the onions so I omit the peppers and cukes and add more onions and cauliflower.)

Best Buttermilk Rolls

2009-09-07T22:12:00.000-07:00

Combine:
3 cups buttermilk
3 cups flour
1 TBSP yeast dissolved in ½ cup warm water (Not rapid rise yeast)

Beat well with mixer then add:
½ cup sugar
½ cup melted butter
3 eggs
1 tsp soda
2 tsp salt

Mix well, then add 5 cups flour and stir with wooden spoon. Turn out on counter top and knead by hand until mixed. Place in bowl and cover with plastic wrap.

Refrigerate overnight.

Roll out and shape as desired. Cover and let rise in pans3 to 4 hours. Bake at 350° for 20 minutes. Lightly grease topand remove from pan.

Mint Brownies

2009-08-18T21:23:00.000-07:00

Mint Brownies

Brownie:

1 c butter, melted
2/3 c cocoa powder
2 c sugar
4 eggs
1 ½ c flour

Mint Frosting:

½ c butter, softened
1 lb powdered sugar
1-3 Tbsp milk
½ mint extract
Green food coloring

Chocolate Topping:

1 ½ c semi-sweet chocolate chips
½ c butter

Brownie: Mix butter, cocoa, and sugar; add eggs, one at a time, beating well after each one. Stir in flour. Spread into a greased 9 x 13 pan. Bake at 350 degrees for 25 minutes. Let cool complete.

Mint Frosting: Mix butter and powdered sugar. Add only enough milk to make a smooth consistency. Add mint extract and enough food coloring for a light green color. Frosting will be thick. Spread over brownie layer. Refrigerate until firm.

Chocolate topping: Melt chocolate chips and butter in microwave for 2-3 minutes. Stir well to combine. Pour over frosted brownies, covering frosting completely. Refrigerate until topping is set and hardened. Let brownies sit at room temperature for 10 minutes before cutting. Cut into 24 small squares with sharp knife.

Note: When doubling, just double brownie recipe. Use large sheetcake pan. The mint frosting almost makes too much

From the Worldwide Ward Cookbook, Susan Moser

Hot Pepper Jelly

2009-08-18T20:54:00.000-07:00

1 box Sure-Jell Pectin
1 c cider vinegar
5 cups sugar
4 cups prepared peppers
(I use 10 jalapenos, 3 to 4 habanero peppers
These are also called Scotch Bonnets – little
Orange ball-type peppers, the rest a mixture of
Green (2), red, yellow peppers)

See complete instructions in pectin box (cooked jam and jelly directions), but I’ve abbreviated them here:

Bring Peppers, vinegar, pectin, and ½ tsp butter or margarine to full rolling boil.

Stir in sugar quickly. Bring back to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat and skim off any foam.

Tips:
· Use gloves!!
· Do NOT use the food processor – it does something to the capsacin in the peppers. I use the food chopper from Pampered Chef.
· It may take up to a week to set up to a jelly consistency.
· Hotter – If you want it hotter, keep the seeds from the jalapenos and habaneros in the pepper mix. (sometimes if it is too hot, it won’t set up)
· I like it over cream cheese with crackers, my friend’s son likes it for toast, or they also use it as a basting sauce for chicken on the grill.
· I have used purple green peppers, but it kind of made the sauce a little muddy colored. But try anything once, right??

Mustard Pickles

2009-08-14T11:08:00.000-07:00

Does anyone have the Hellewell recipe for Mustard Pickles?
Thanks
Heather

Margene's breakfast casserole

2009-05-25T19:16:00.000-07:00

Margene’s breakfast casserole

Layer in a 9x13 pan in this order:

6 c of frozen potatoes, 8 eggs mixed with 2 cans of evaporated milk,
2 cups of ham, sausage, or bacon, 3 c cheese.

Set in the fridge overnight, bake at 350 for 55 minutes. She has made it with regular milk, and at times it has not set in the fridge overnight and worked fine.

Eric's Pinkberry Frozen Yogurt

2009-05-05T18:33:00.000-07:00

Vanilla Frozen Yogurt Recipe
Eric loves Pinkberry Frozen Yogurt and since you can not buy it in Logan he has settled for making his own. This is a healthy surprisingly addictive frozen yogurt.
Just a note. First off, remember it is important to use good-quality whole-milk yogurt.

3 cups (720g) strained yogurt (see below) or Greek-style yogurt
3/4 cup (150g) sugar
1 teaspoon vanilla extract (optional)

Mix together the yogurt, sugar, and vanilla (if using). Stir until the sugar is completely dissolved. Refrigerate 1 hour.

Freeze in your ice cream maker according to the manufacturer's instructions.

To make 1 cup (240g) of strained yogurt, line a mesh strainer with a few layers of cheese cloth. then scrape 16 ounces or 2 cups (480g) of plain whole-milk yogurt into the cheesecloth. Gather the ends and fold them over the yogurt, then refrigerate for at least 6 hours. So, for the above recipe start with and strain 6 cups of yogurt.

Makes about 1 quart.

Serve with fresh or frozen fruit and cereal (captin crunch is particularly tasty)

Pollo Durango

2009-05-05T18:19:00.000-07:00

There is a local Mexican restaurant Cafe Sabor which I love. This recipe was published in the paper, I made it for my family and Matt says it is "Awesome", it is easy and fast and very tasty.

Pollo Durango
1 cup chicken cubed
1 cups mushrooms washed and quartered
2 TBSP butter
1/2 cup shredded Monterrey jack cheese
1/2 cup sour cream
3/4 cup tomatillo enchilada sauce (if you cant find it try green chili enchilada sauce)

1. Cook Chicken and mushrooms together in butter in a large skillet
2. Combine cheese, sour cream and tomatillo sauce in another pan cook until creamy.
3. Drain the chicken and mushroom and add a pinch of cilantro
4. Combine the chicken/mushrooms with the sauce.

This makes one large (restaurant sized) serving but at my house that is enough for all 4 of us.
This is great alone but is awesome in enchiladas or burritos.

Original Recipe from the Herald Journal Sunday, May 3, 2009 "A Taste of Mexico" by Eli Lucero

Oatmeal Breakfast Cookies

2009-05-05T17:41:00.000-07:00

Have you ever tried the Quaker Oatmeal breakfast cookies? They are terrible! But ever since they came out I have wanted them to be good, I have tried on multiple recipes to make something tasty but healthy you could eat in the morning but have had no luck. I stumbled across this recipe and I love it. The texture is more like a custard or pound cake then a granola bar. My favorite version so far uses almonds, blueberries, raisins and apples.
And the best part you can make a large batch and then freeze it so all you need for a nutritious quick breakfast is microwave it. YUM.

Oatmeal Breakfast Clafoutis

- 2-1/4 C quick cooking oats, uncooked, or 2-3/4 C old fashioned oats, uncooked
- 2/3 C brown sugar
- 3/4 C raisins and/or dried cranberries (substitute other dried fruits)
- 1 apple, peeled and sliced (substitute other fresh fruits - optional)
- 1/4 to 1/3 C nuts, chopped (walnuts, almonds, sunflower seeds, hazelnuts..., or even better a mix of all - optional)
- 1 tsp ground cinnamon (so far I have left this out)
- 1/2 tsp salt
- 3-1/3 C milk
- 2 eggs, lightly beaten
- 1 Tbsp vanilla extract

(Serves 8.)

Preheat your oven to 360°F. Lightly oil an 13 by 9-inch baking dish.

In a large bowl, combine the oats, sugar, raisins, chopped nuts, cinnamon and salt. Mix well. In a medium bowl, combine the milk, eggs and vanilla. Mix well. Add this to the dry ingredients, and mix until well blended. (this is very very watery don't worry it is okay)

Pour the mixture into the baking dish, and use a wooden spoon to make sure the solids are more or less evenly spread out. Arrange the apple slices over the surface. They will sink somewhat but that's okay, they'll float right back up when the oatmeal cooks.

Put in the oven to bake for 55 to 60 minutes, until the center is set and firm to the touch. Let cool slightly : it should be eaten a bit warm but not scalding hot.

Cut in 8 servings, and serve with yogurt and fruit if desired ; it is also nice with a thin spread of jam or peanut butter. Store the leftovers in the refrigerator, tightly covered, or wrap each serving individually and put in the freezer. You can then take a serving out the night before and leave it to thaw until the morning, when a 30-second stay in the microwave will bring it to the perfect temperature.

Original recipe by Quaker Oats

I got this recipe from: http://chocolateandzucchini.com/archives/2004/03/oatmeal_breakfast_clafoutis.php

Paradise Cafe Fire Roasted Tomato Soup

2009-04-22T18:19:00.000-07:00

My car broke down while I was in Salt Lake and my wonderful parents picked me and the kids up, so we could have the car towed to Grants (what other mechanic would you possibly go to?) on the way home we stopped at the paradise cafe in bountiful. My mom had this soup, and let me try it. Needles to say it was AMAZING. So if found this recipe, and it is darn good.
Just a note I have made this with out the fire roasted tomatoes and it was still pretty amazing and you probably have all the the ingredients on hand. I hope you like it.

Fire Roasted Tomato Soup.

l large onion, diced

6 cloves garlic, minced (or use 1/4 tsp dried minced for each clove)

olive oil

2 - 28 to 32 oz cans tomatoes (I used “ready-cut” to keep it simple)

32 oz bottle fire roasted (or sun-dried) tomatoes (Costco has them for the most reasonable price in larger quantities)

2 - 8 oz cans tomato sauce

2 - 6 oz cans tomato paste

8 cups water (I added 8 - 10 chicken bouillon cubes for more flavor)

2 tsp salt

1/2 tsp pepper

2 cups milk or cream (more if you like a thinner soup)

In a large soup kettle saute onion in olive oil until almost translucent. Add garlic and continue to saute a few minutes more. Add tomatoes, sauce and paste - along with water. Bring to a boil, cover and reduce heat to simmer for 30 minutes. Puree in blender until desired consistency.

Chicken Broccoli Casserole

2009-04-22T17:39:00.000-07:00

4 skinless, boneless chicken breast halves (you can use the canned chicken also)
1 pound broccoli florets, cooked
1 (10.75 ounce) can condensed cream of mushroom soup
1 tablespoon mayonnaise
1 cup shredded Cheddar cheese
1 cup dry stuffing mix DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C).
Boil chicken until tender and shred or cut into bite size pieces. Meanwhile, steam broccoli until crisp but tender.

In a small bowl mix together the soup and mayonnaise. Set aside. In a 9x13 inch baking dish layer the chicken, broccoli, soup mixture, and cheese. Sprinkle dry stuffing mix over the top and bake in the preheated oven for 25-30 minutes.

(This is Broccoli Chicken Casserole great for a very fast meal. Broccoli Chicken Casserole)

Fantastic Oven Garlic Fries

2009-04-14T09:38:00.000-07:00

This recipe goes great with Heather's BBQ and makes for a meal worthy of company. This recipe is not bad for you either; I modified it from a Cooking Light recipe.

4 teaspoons canola oil
3/4 teaspoon salt
8 medium potatoes, washed and cut into 1/4-inch-thick strips
Cooking spray
2 tablespoons butter, melted
4 tsp garlic salt (I really like McCormick California Style Garlic Salt with parsley)
2 tablespoons finely chopped fresh parsley (optional)
2 tablespoons freshly grated Parmesan cheese

Preheat oven to 400°. Combine first oil, salt, and potatoes in a large plastic bag, tossing to coat. Arrange potatoes in a single layer on a baking sheet coated with cooking spray. Bake at 400° for 50 minutes or until potatoes are tender and golden brown, turning after 20 minutes. Combine butter, garlic, and Parmesan cheese. Brush butter mixture over potatoes. Broil potatoes for 1-3 minutes being careful not to burn them. Serve immediately.

Pulled Pork Barbecue and French Bread Rolls

2009-04-08T11:40:00.000-07:00

I made this for dinner last night and Matt told me it was so good I had to post. I got the recipe from the Splendid Table Radio Show, Lynn Rosetto Casper was interviewing a man who is a serious barbecue cook and he had just released a cookbook about easy fast barbecue.

Cheater Pulled Pork Barbecue

Makes 12 to 14 servings

One 5- to 6-pound boneless Boston butt pork roast or same weight of boneless country-style pork ribs
1/4 cup Cheater Basic Dry Rub (recipe follows)
1/2 cup bottled smoke
Barbecue sauce of your choice

1. Cut the pork butt into medium (2- to 3-inch) chunks (the ribs don't need to be cut up).

2. Put the pieces in a large slow cooker (at least 5 quarts). Makes 12 to 14 servings

One 5- to 6-pound boneless Boston butt pork roast or same weight of boneless country-style pork ribs
1/4 cup Cheater Basic Dry Rub (recipe follows)
1/2 cup bottled smoke
Barbecue sauce of your choice

1. Cut the pork butt into medium (2- to 3-inch) chunks (the ribs don't need to be cut up).

2. Put the pieces in a large slow cooker (at least 5 quarts). Sprinkle the meat with the rub, turning the pieces to coat evenly. Add the bottled smoke.

3. Cover and cook on high for 5 to 6 hours or on low for 10 to 12 hours, until the meat is pull-apart tender and reaches an internal temperature of 190 F.

4. Using tongs and a slotted spoon, transfer the meat to a rimmed platter or baking sheet. Let rest until cool enough to handle. Pull the meat into strands. It should shred very easily. Serve the barbecue piled on buns with your favorite barbecue sauce.

5. To serve the barbecue later, cover and refrigerate the meat when it has cooled. Pour the meat juice into a separate container and refrigerate. Before reheating the juice, skim and discard the congealed fat layer on the top.

6. To reheat the barbecue, place it in a saucepan moistened with some of the reserved juice. Gently heat the meat on medium-low, stirring occasionally. Or, place it in a covered casserole with some of the reserved juice and heat in a 350 F oven for 20 to 30 minutes.

7. While the meat warms, combine the barbecue sauce and some of the additional reserved meat juice in a saucepan. Heat through and serve with the barbecue.

Cheater Basic Dry Rub

Makes about 2/3 cup

1/4 cup paprika
2 tablespoons kosher salt
2 tablespoons coarsely ground black pepper
1 tablespoon garlic powder
1 tablespoon dry mustard

1. Combine all the ingredients in a jar with a tight-fitting lid. Shake to blend.

I like to make my own rolls to eat it on. This is the recipe that I use.

French Bread 3-4 Loaves

This recipe from Everydayfoodstorage.net

2 T. yeast
2 1/2 c. warm water
7 c. flour
2 T. sugar
1 T. salt (remember this is for 3-4 loaves…so it’s not really alot)

Dissolve yeast in water. Then add sugar, salt and 2 c. flour. Beat. Add rest of flour and knead on floured board (or in standing kitchen mixer) for about 5 minutes. Let rise about 30-45 minutes. Grease 1-2 cookie sheets and sprinkle lightly with corn meal. Punch down bread and knead one minute. Divide into thirds or fourths. Let rest 10 minutes. Roll each piece into ropes as long as the cookie sheet. Place on cookie sheet being sure there is ample space between each rope or loaf. make several evenly spaced shallow cuts diagonally in the top of each loaf; brush with water or egg wash, then brush again and sprinkle with sesame seeds. Let raise until double (about 30 minutes). Place pan of hot water on lower shelf of oven. Bake at 450 for 10 minutes and then reduce heat to 350 for 20-30 minutes or until bread gives a hollow sound when tapped. Remove from pans and cool and wrap in plastic bags. NOTE: This is EXTREMELY delicious warm and the next day but after that it starts to dry out and isn’t very tasty.

Heather and Matt news

2009-02-25T08:50:00.001-08:00

Congratulations to Heather and Matt. They moved into a beautiful new (for them) house yesterday in Smithfield UT.

Chicken Taco Soup/Dip

2009-02-18T14:35:00.000-08:00

4 - Chicken Breasts (Frozen works best)
2 - 15oz Cans Mexican Stewed Tomatoes
1 - cup Salsa (Based upon taste Mild-Hot)
1 - Small can Diced Green Chili's
2 - 15oz cans Tomato Sauce
2 - 15oz cans Black Beans

Combine all ingredients in a crock pot and stir, cook on low for ~6 hrs or high for ~3 hrs. Pull chicken breasts out and shred the chicken and stir it back into the crock pot.

Serve with tortilla chips, sour cream and/or shredded cheese. (Editors note - This feeds a large group or stores in the fridge to be reheated for days, and is probably Ryan's favorite meal, he will reheat it for lunch/dinner for a week straight)

baby sling

2009-02-16T21:35:00.000-08:00

At Erin's baby shower someone asked me about the baby sling that I like to make. I said I would post the instructions so here they are.

This is the site I like the best. I have a made several pouch slings which I have liked quite a bit. I especially like this size because it is small enough to carry all the time in my diperbag and then use when ever I want it. I have a friend that adds a pocket to the outside big enough for a diper and your wallet and keys so you don't have to cary anything else. The sewing is very easy and you can make one in about an hour. I really like to use very cute fabric and make the slings reversible then it can match what ever you are wearing.

http://www.sleepingbaby.net/jan/Baby/

Good luck

Chocolate-Caramel-Toffee-cream cake

2009-02-13T06:56:00.000-08:00

1 German Chocolate Cake Mix

1 can sweetened condensed milk

1 can caramel topping

1 container whipped topping

1 heath candy bar (diced for garnish)



Prepare cake mix as directed on box in a 9x13 pan.  After you remove it from the
oven, while it's still hot, poke holes about an inch apart all over the cake
with the end of a wooden spoon.  Then pour the can of sweetened condensed milk
over cake followed by the can of caramel topping.  Allow cake to cool.  (I
usually put it in the fridge for an hour or so.)  Once cake is cooled, frost
with whipped topping and garnish with heath bar.

Stuffed Chicken Casserole

2009-02-13T06:55:00.000-08:00

Stuffed Chicken Casserole



3 boneless skinless chicken breasts

1 can Cream of Chicken soup

8 oz. sour cream

1 C grated cheddar cheese

1 box Stove top stuffing



Boil chicken until fully cooked.  Dice into bite size pieces.  Cream soup and
sour cream. (I usually add a pinch of salt and pepper as well.) Add diced
chicken to soup mixture. Prepare stuffing as directed on box.  In a 8x8 pan,
layer chicken mixture, grated cheese and stuffing.  Cover and bake @ 350 for
20-25 min. (Until bubbly)



I got this from a friend and its fablous.

(I usually  uncover it for the last 10 min. to brown the stuffing.)

Christmas Salsa

2009-01-12T13:56:00.000-08:00

A neighbor brought us this salsa for Christmas. It was so good I wanted to share it with you.

Violeta’s Easy Fresh Salsa
2 cans Mexican style stewed tomatoes
1 small red onion, chopped
1 small bunch of cilantro chopped
2 jalapeno peppers chopped (more if you like it hotter)
Salt, black pepper and garlic powder to taste.

Process tomatoes in blender or food processor to desired chunkyness.

Add chopped vegetables, salt, pepper and garlic. Mix well.

Let it rest in fridge for 8 hrs or overnight to blend flavors.
Must be eaten within a week. Mix and store in glass or plastic containers.

Crock Pot Beef Stroganoff

2009-01-07T19:45:00.000-08:00

2 cans Golden Mushroom soup
2 cans cream of celery soup
1 Pkg onion soup mix

Stir together and place in crockpot. Add 4-6 pounds stew meat

Cook on low 6-8 hours.

Add 1 large (16oz?) sour cream after it has cooked. Let it warm through while noodles (1 package egg noodles) cook.

Ladle stroganoff over noodles.

Christmas Party

2008-12-11T07:46:00.000-08:00

Just thought it would be good to share this info in case someone didn't have it. The Christmas party is at 12:00 sharp on Dec.13, but it will be at Keith and Cindy's church in Harrisville 1650 North 400 West Harrisville. Bring a $10 or less gift to exchange. The location was moved because Grandma has been having a pretty hard time. She is supposed to be on oxygen all the time and needs a wheelchair to go up or down steps. Grandma is going to have some videos and other things to share at the party. Don't forget to bring something homemade for the cookoff.

Food Storage

2008-12-05T11:50:00.000-08:00

I want to share this excellent website. http://everydayfoodstorage.net/ It has excellent food storage recipes, videos, and help. I have really liked it and I thought you might too.

Cherry Cheesecake

2008-11-27T16:15:00.000-08:00

1 unbaked pie crust plus extra pie dough for lattice top
1/2 cup sugar
1TBSP cornstarch
2 bricks (8 oz each) 1/3 less fat cream cheese (Neufchatel), softened
1 large egg
1/2 tsp almond extract
1 can (21 oz) cherry pie filling
White from 1 large egg, in a small bowl
1/3 cup sliced almonds

1. Heat oven to 350. Have a 9 inch pie plate ready.
2. Fit 1 crust into pie plate. Cut remaining dough in 1/2 inch wide strips. Cover with plastic wrap; refrigerate.
3. Mix sugar and cornstarch in a medium bowl. Add cream cheese; beat with mixer on medium speed until smooth. On low speed, beat in egg and extract until just blended.
4. Spread batter evenly in crust; spoon pie filling evenly over top. Beat egg white with a fork until foamy. Brush on pastry strips. Arrange about 4-5 strips evenly spaced across pie filling. Place 4-5 more strips diagonally over first strips to form a lattice (discard remaining stips). (I only use about 4 across each way.) Trim and press ends to bottom crust. Brush rim with egg white; press on almonds.
5. Bake 50 to 60 minutes until crust is golden brown and cherries bubble. Remove to a wire rack to cool. Serve warm, at room temperature or cold. Serves 12
Per serving; 360 cal, 6 g pro, 40 g car, 0 g fiber, 19 g fat (9 g sat fat), 51 mg chol, 305 mg sod.

Savory Pancakes

2008-11-25T15:36:00.000-08:00

This is one of my favorites. It is easy, healthy and tasty. I often add sweet potatoes (yams) instead of zuchinni. If you usually use a premade pancake mix just use it and add the veggies.

RECIPE INGREDIENTS:
	1/2 cup flour
	1/2 teaspoon baking powder
	1/2 teaspoon salt
	1/4 teaspoon pepper
	1 egg
	1/4 cup milk
	1 cup grated carrots
	1 cup grated zucchini
	2 small scallions, diced
	Vegetable oil
	Sour cream and salsa (optional)

1. In a large mixing bowl, stir together the flour, baking powder, salt, and pepper.
2. In a separate bowl, whisk the egg and milk, then stir in the carrots, zucchini, and scallions. Add the wet ingredients to the dry mixture and combine thoroughly.
3. Place a large skillet over medium heat and add 1 tablespoon of oil. When the oil is hot, spoon the batter into the pan, about 1/3 cup per pancake, and cook the pancakes for 2 minutes on each side or until golden brown. Add more oil to the pan as needed.
4. Remove the pancakes from the pan. Once they're cool enough to touch, roll them up and use a toothpick to secure each one if needed.
5. Serve the pancakes warm with a side of sour cream and salsa, if desired. Makes 5 rolls.

Easy Caramel Apples

2008-11-11T09:17:00.000-08:00

We have started a tradition of making carmel apples each fall with Jake's grandparents. They really enjoy them and it is a nice activity to do while we visit with them.

I found this recipe to make homemade carmel apples and it is easier than buying and unwrapping carmels. Plus it is yummy.

1 cup butter (no substitutes)
2 cups packed brown sugar
1 cup light corn syrup
1 (14 oz) can sweetened condensed milk
2 teaspoons vanilla
8-10 wooden sticks
8-10 medium tart apples

Melt butter in large microwave bowl. Add brown sugar, corn syrup, and sweetened condensed milk. Stir well. Microwave 3 minutes, Stir, microwave another 3 to 4 minutes. Stir in vanilla. Insert wooden sticks into the apples. Dip each apple into hot caramel mixture; turn to coat. Set on buttered plate to cool.

You can also use this recipe to make homemade carmels just pour the cooked carmel into a greased pan and let it set up an hour in the fridge.

Apples and Brussel Sprouts

2008-11-09T11:41:00.001-08:00

When we first got married, I was surprised to learn that one of Ryan's favorite vegetables is brussel sprouts. I was surprised that anyone actually ate them. After a few years I found a recipe that I liked. I recently found a good way to simplify it. So, I thought that someone might like a change up in their autumn vegetable courses.

6 brussel frozen sprouts per each person, roughly chopped
1 slice of bacon
1 shallot or green onion or red onion diced fine (about 2 tablespoons total)
1 - 2 apples cored, but not peeled, diced finely (about the same amount of apples as brussel sprouts)
2 tablespoons chicken stock
1/2 tablespoon apple cider vinegar
Salt and pepper

Heat the bacon to render the fat. Add the shallot/onion and saute until browned. Add the apple and saute 2 more minutes. Add the Brussels sprouts and saute for another minute and then add the chicken stock and vinegar. Continue cooking until the Brussel sprouts are tender (about 5 minutes). Taste for seasoning, depending on the saltiness of the bacon you may need more salt.

Note: The bacon/onion/stock/vinegar amounts are based on a recipe for 2 people. If you make it for 6, you'll probably want to think about adding more.

Double Chocolate Pumpkin Cupcakes

2008-10-28T21:38:00.000-07:00

I came across this recipe just this year. We put a little candy corn on top after we frosted them! It was a fun festive treat.

1 1/2 C. cake flour
2/3 C. cocoa powder
2 t. baking powder
1 t. baking soda
1/2 t. salt
1 C. plain lowfat yogurt
1 3/4 C. canned pumpkin (15 oz. can)
1 t. white vinegar
2 t. vanilla extract
1/2 C. unsalted butter, softened
1 1/2 C. lightly-packed light brown sugar
3 large eggs
1 cup mini chocolate chips
1. Preheat oven to 350 degrees. Line 24 cupcake cups with paper liners.
2. Sift the flour, cocoa, baking powder, baking soda and salt together; set aside. In a separate bowl, stir together the yogurt, pumpkin, vinegar, and vanilla extract, set aside.
3. In a large mixing bowl, and using an electric mixer on medium speed, beat butter and brown sugar until light and fluffy. Beat in the eggs, one at a time. Alternately beat in the flour and pumpkin mixtures in thirds (for example, beat in 1/3 flour mixture followed by 1/3 pumpkin mixture and repeat until everything is combined). Fold in the mini chocolate chips.
4. Working quickly, spoon batter into cupcake cups, filling each about 3/4 full. Place cupcake pans in the center of the preheated 350 degree oven and bake approximately 25 minutes. Cupcakes are done when they spring back when lightly touched or a toothpick inserted in the center comes out clean. Cool pans on wire racks for 10 minutes then remove cupcakes from pans and let cool completely on the wire racks.
5. While cupcakes are cooling, prepare cream cheese frosting (recipe follows). When cupcakes are completely cool, spread with frosting.

Spiced Cream Cheese Frosting

8 oz. cream cheese, softened
1/4 C. unsalted butter, softened
2 C. powdered sugar
1/4. t. vanilla extract
1/8 t. ground cinnamon
1/8 t. fresh ground nutmeg
In a medium bowl, beat together cream cheese, butter, powdered sugar, vanilla, cinnamon, and nutmeg. If frosting is too soft, chill in fridge for 15-20 minutes.

Spectacular Peach Pie

2008-10-25T08:39:00.001-07:00

1 baked pie shell
4 sliced peaches
1 cup sugar
3 TBSP cornstarch
2 peaches, mashed
¼ cup lemon juice
2 TBSP butter
1 tsp vanilla or almond flavoring OR ½ tsp nutmeg

Peel and slice 4 peaches into baked pie crust. In a small pan combine sugar and cornstarch, stir well. Add mashed peaches and lemon juice and bring to a boil. When mixture thickens, remove from heat and add butter and flavoring. Pour over sliced peaches and cool until set (about 2-3 hours). Serve with whipped cream, refrigerate left over pie.

Ham Rolls

2008-10-07T13:55:00.000-07:00

Here's a receipe Heather made for conference weekend that we really liked. It's from easyfoodstorage.blogspot.com.

HAM AND CHEESE ROLLS

One batch of bread recipe/ or 1 loaf rhodes frozen dough, thawed
8 oz. ham or turkey thinly sliced
1/2 lb. shredded cheese (Jarlsberg is our family's favorite, but cheddar or whatever you have works great!)

Mix together:
1/2 cup dijon mustard
2-3 Tblsp honey.

Roll out dough in a rectangle as you would for cinnamon rolls. Spread mustard-honey mixture on dough, leaving 1/2 inch along edges. Lay meat slices on dough and sprinkle with cheese. Roll up jelly-roll style. Slice into 10-12 equal slices with a sharp knife. Place in greased muffin tin (for gourmet look) or place on greased cookie sheet (for easier clean up, use Reynolds non-stick Release foil--then you don't even have to grease it!). Let rise until double, about 45 mins-1 hour. Bake 400 degrees for 10 minutes until light brown. They can be baked at a lower temperature, for a longer time, as you would a loaf of bread, just watch them carefully! Serve warm, or at room temperature. Great for a picnic!

Cooks Note: Due to the ingredients, these rolls must remain refrigerated after baking, until they are consumed. Often, I will wrap the leftovers in individual sandwich bags and freeze them. They will thaw in a lunchbox and be ready to eat while staying cool until lunchtime. Once thawed they can be warmed up in a microwave easily for 15-30 seconds, and re-melt the cheese all over again!

EZ Dough Recipe (Makes 1 loaf) - This is for sea level, if you live in high altitude you may need to adjust the yeast)
This recipe came in the recipe book from my first breadmaker. We loved it so much, always seemed to be successful, and it used all our food storage, so I quit trying to mess with other recipes. I use it to make my cinnamon rolls, cover a cookie sheet with it to make pizza, quick dinner rolls, scones, fry bread, breakfast pastry, ham and cheese rolls, and my santa bread at Christmas (um...don't worry, I've already asked her to send me the recipe and pictures for this).

EZ Dough White Bread Version
1 1/8 cups warm water
1 3/4 - 2 tsp active dry yeast
2 Tblsp sugar (you can use a little more sugar if you like your dough a little sweeter)
3 cups flour
1 Tblsp vital wheat gluten
1 tsp salt
2 Tblsp nonfat dry milk
1 1/2 Tblsp butter/margarine or oil (My preference is the butter, but as long as you use the wheat gluten you can get away without adding any fat, by doubling the amount of wheat gluten to the recpie and omit the butter/oil.)

Add the ingredients in the order listed into a mixer bowl (like a kitchen-aid) with a dough hook attachment and mix on low for 10-12 minutes. Or mix it on the dough cycle in your bread machine. After all the mixing is complete, if the dough still seems too gooey and you are unable to handle it, add 1 Tblsp flour at a time, and mix after each addition until the dough is manageable with your hands.Let rise 45 mins -1 hour, punch down and use to make bread, cinnamon rolls, cookie sheet pizza, rolls, or anything else you can think of! Let rise after you have made your creation and bake according to the direction of the recipe you are making.If you are making it into bread, form into a loaf at this time, place in a loaf pan, let rise in a warm place 45 min -1 hour and bake 375 degrees for 20-25 minutes until golden brown and sounds hollow when lightly tapped.If you are making this recipe in a bread machine. Follow your bread machine's directions and add the ingredients in the order listed in their recommendations.

EZ Dough Wheat Version
1 1/4 cup warm water
1 Tblsp active dry yeast
1/4 cup honey or 1/3 cup sugar
2 3/4 cups whole wheat flour (or whatever combination white/wheat you like)+ 1/4 cup vital wheat gluten
1 tsp salt
2 Tblsp nonfat dry milk
1 Tblsp butter/margarine/oil

Mix ingredients in order listed in mixing bowl of mixer with dough hook attachment (like kitchen-aid) for 12-15 minutes. Let rise until double, 1- 1 1/2 hours. Punch down, and shape into loaf or rolls. Let rise again until double and bake 375 degrees for 20-30 minutes until golden brown and sounds hollow when lightly tapped. If you are making this recipe in a bread machine, follow your bread machine's directions for wheat or whole grain selection and add the ingredients in the order listed for their recommendations.

Oatmeal Chocolate Chip Cookies

2008-10-01T11:10:00.000-07:00

While we made one of my favorite cookie recipes today, I thought someone else might like it. I think it is pretty nearly perfect recipe for oatmeal chocolate chip cookies. I put is chocolate chips and raisins.

It also is a good time to share one of my other new favorite resources, the Daily Plate on LiveStrong.

The Daily Plate is a calorie counter--you log what you eat, set a consumption goal, and it'll add up your calories as you go along. While I've never done the Weight Watchers thing, I've been told that there are some online similarities. It's been working really well for me to know how many calories I'm eating. You can search their database of food and you can add anything you like, including recipes. So, you can find my oatmeal chocolate chip cookie recipe posted there.

6 can Tortilla Soup

2008-09-28T12:51:00.000-07:00

This reciped is so yummy for fall! It's great to because all of the ingredients are so simple! I bet you have them all in your pantry!

15 oz. Corn
15 oz black beans, drained and rinsed
10 oz diced tomatoes with green chilies
2 cans (14.5 oz) chicken broth
1 c. cooked chicken, diced
¼ md. onion, finely chopped

Depending on how thick/thin you prefer soup do or do not drain corn and tomatoes. Simmer all ingredients on medium heat 30-45 minutes or in a crock pot 3-4 hours.

Turkey

2008-09-26T18:49:00.000-07:00

I stolen this from my favorite food network guy Alton Brown. If you want more I'm sure it is on the food network.

Software:
Brine:1 1/2 cups kosher salt
1/2 cups dark brown sugar
One 6-ounce container of frozen OJ concentrate1 gallon water
One 16-18 pound turkey (thawed)1 gallon of ice cubes
Canola Oil
Hard ware
1 large pot
1 large cooler with lid
Paper towels
Roasting rack
2 disposable aluminum roasting pans
heavy-duty aluminum foilprobe thermometer

Recipe: To brine the turkey: dissolve the salt, sugar, and juice concentrate in 1 quart of hot water. Cool the solution with 3 quarts of cold water. Remove the giblets (and any ofter foreign matter) from the turkey interior and place in cooler (Breast down). Pour in the brine mixture to cover. If the bird is not completely submerged. add more liquid. (Since I don't want to weaken the solution, I use canned chicken broth.) Cover with ice, close the lid, and soak the turkey for 6-8 hours. (Exact soak times will vary per your taste. Start with 6 hours and make changes to later birds.) When the bird has about 30 mins left to soak move the oven rack to the lowest level and preheat the oven to 500 F. Remove the turkey from brine and pat dry with paper towels. Rub the turkey liberally with canola oil. Discard the brine and thoroughly wash the cooler. Place the turkey on a roasting rack inside 2 disposable aluminum roasting pans. Roast at 500 F for 1/2 hour. Remove the bird from the oven and reduce the oven temperature to 350 F. Cover the turkey breast with a double layer of heavy-duty aluminum foil folded into a triangle. Insert a probe thermometer into the thickest part of the breast (push it right through the foil) and set the thermometer to 161 F. A 16-18 pound bird should arrive at the target temperature in 2 to 2 1/2 hours. Remove the turkey from the over, cover the bird and pan loosely with aluminum foil, and allow to rest for 15 minutes before carving.

Peach Drink

2008-09-17T12:49:00.000-07:00

We have enjoyed this recipe all summer long! My kids, Jayden and McKenna call it a "special drink" and the great part is they usually hit their dad up for it, because he usually makes it while I am finishing up dinner!

1 bag (about 2-3 c.) frozen peaches, slightly thawed
2 ½ c. milk
1/3 c. sugar
½ t. vanilla

Whip in blender!

Oven Roasted Potatoes

2008-09-09T09:35:00.000-07:00

Oven Roasted Potatoes
We really like these potatoes!

Ingredients:
Potatoes Red, white or what ever you have
Olive oil
Salt & Pepper

Directions
Cut potatoes into chunks or can leave them in wedges. Rinse them off and dry them a little.
Drizzle them with a little olive oil just enough to give a light coating on them. Bake at 375 till done. The time will vary on the size of potatoes you are using, usually about 30-40 minutes. Stir about every 20 minutes. When done salt and pepper them. Serve fry sauce or ketchup or they are good just plain too.

Pina Colada Drink

2008-09-09T09:29:00.000-07:00

Pina Colada Drink
This is one of Jacob’s favorites
Ingredients:
5 T. sugar
½ t. lemonade drink mix
2 T. Pina Coloda Mixer non-alcoholic of course (you can find this is the grocery store)
1 ½ C. Pineapple Juice
3 cups Ice
Directions:
Mix all ingredients in the blender till ice is crushed. Enjoy!

Homemade Bread

2008-09-08T14:00:00.000-07:00

One of my aunt's gave me this recipe. It's pretty fool proof!

3 c. flour
1 T. salt
½ c. sugar
1 T. yeast
2½ c. hot water
½ c shortening
1 egg, beaten
4-5 c. flour

Combine water, yeast, sugar and first 3 cups flour. Let set about 10 minutes. Add salt, shortening, egg. Add 2nd portion of flour a cup at a time. Let rise for 10 minutes and punch down. (Repeat 3 times.) Put in pans and let rise until doubled. Bake at 350 F for 35 minutes. Yield: 2 loaves

Peanut Butter Gems

2008-09-06T14:00:00.000-07:00

Quick and easy for your sweet tooth!

2 c. semi-sweet chocolate chips
1 ½ c. graham cracker crumbs
3 c. powdered sugar
1 c. peanut butter
2 cubes melted butter

Mix sugar, crumbs, pb, and butter. Pat into a 9X13” pan. Melt chocolate chips and spread over the top of pb mixture. Cool completely. Serve.

Teriyaki Chicken Marinade

2008-09-05T12:39:00.000-07:00

As I was looking through my recipes, all the quick and easy ones stood out. This is a definite favorite. It is great just served with rice or in fajitas or something like that.

½ c. chicken broth
¼ c. soy sauce
2 T. sugar
1 T. oil
2 t. minced garlic
1/8 t. ginger

Combine in a ziplock bag and marinade chicken for at least 3 hours. Grill and serve.

Barbecued Chicken Chopped Salad

2008-09-04T10:58:00.000-07:00

Marinade:
1 large clove of garlic
1 large chopped onion
1 Bay leaf
1 C. brown sugar
1 C. ketchup
1 T. Worcestershire sauce
1 t. soy sauce
4-6 drops Tabasco sauce
1/4 C. lemon juice
½ C. olive oil
½ C. chicken stock
6-8 chicken breasts

In medium saucepan, heat oil over medium heat. Add onion and garlic and cook until translucent. Add rest of ingredients and boil 3-5 minutes. Lower to simmer for 5-8 minutes, then pour over chicken breasts. Refrigerate from 3 hour to overnight.

Place chicken breast on hot side of barbecue grill and cook until lines form. Make sure to reserve marinade for sauce. Once grill marks show on chicken, place them on cool side of the grill and close the lid. Cook until juices run clear. Take off grill and let sit 5 minutes before slicing chicken into long strips against the grain.

Place remaining marinade in small pan and simmer on medium heat until thickened.

Salad Dressing:
½ C. light mayonnaise
½ C. light Ranch dressing
1 T. chopped Cilantro
3-4 drops Tabasco sauce

Mix all together to make dressing.

Tortilla strips:
8-10 small corn tortillas cut into strips

Heat large pot of oil until a light smoke appears. Add strips one handful at a time and cook until light golden brown. Drain on paper towel and salt to taste while hot.

Salad:
4-5 large leaves Romaine lettuce (in bite size pieces)
2 cups Spinach (in bite size pieces)
1/3 of a medium red cabbage (chopped)
½ small Jicama (chopped)
1 green pepper (chopped)
1 lb. bacon, cooked to a crisp (chopped)
1 can (15oz) canned corn
1 can (15 oz) black beans, drained and rinsed

Add together all salad ingredients and toss in large bowl. To assemble: Layer salad, chicken, bacon, dressing, tortillas, barbecue sauce and serve! Our family really like this salad. If there are leftovers they don’t stay around long.

Applebee's Oriental Salad

2008-09-04T10:52:00.000-07:00

Serves/Makes: 1-2 dinner size salad

Oriental Dressing:
3 tbsp honey
1-1/2 tbsp rice wine vinegar
1/4 cup mayonnaise
1 tsp Grey Poupon Dijon mustard
1/8 tsp sesame oil

Salad:
3 cups chopped romaine lettuce
1 cup red cabbage
1 cup Napa cabbage
1/2 carrot, julienne or shredded
1 tbsp sliced almonds
1/3 cup chow mein noodles
Chicken:
1 egg
1/2 cup milk
1/2 cup flour
1/2 cup corn flake crumbs
1 tsp salt
1/4 tsp pepper
1 boneless, skinless chicken breast
2 to 4 cups vegetable oil (for frying)

(Instead of frying the chicken in grease, I save myself some time (and fat), and just cook something similar to Tyson chicken (low-fat). By doing so, you will need to delete some of the above ingredients and a few of the instructions below.)

Preparation:
Preheat oil in deep fryer or deep pan over medium heat—You want the temperature of the oil to be around 350 degrees.

Blend together all ingredients for dressing in a small bowl with an electric mixer. Put dressing in refrigerator to chill while you prepare the salad.

In a small, shallow bowl beat egg, add milk, and mix well. In another bowl, combine flour with corn flake crumbs, salt and pepper. Cut chicken breast into 4 or 5 long strips. Dip each strip of chicken first into egg mixture then into the flour mixture, coating each piece completely. Fry each chicken finger for 5 minutes or until coating has darkened to brown.

Prepare salad by tossing the chopped romaine with the chopped red cabbage, Napa cabbage, and carrots.
Sprinkle almonds over the salad, then the chow mein noodles.

Cut the chicken into small bite-size chunks. Place the chicken onto the salad forming a pile in the middle.
Serve with salad dressing on the side.

This recipe is worth the effort it is very yummy!

ensalada de col (Mexican coleslaw)

2008-08-28T04:50:00.000-07:00

I recently shared this recipe with a friend and when she declared yesterday that it was her favorite salad in the whole world, I thought maybe someone else might enjoy it too. It's not my favorite salad in the whole world (I think that would have to be the chopped salad from Outback with pecans and Gorgonzola.), but it is a very good coleslaw and I don't really care for slaw.

Ensalada de Col

From the Border Cookbook by Cheryl Alters Jamison and Bill Jamison

Makes about 2 cups

2 ½ cups shredded green cabbage, or a mixture of green and red

½ small red onion, sliced think in rings and rings halved

1 carrot, grated

¼ cup vegetable oil

2 tablespoons vinegar, preferably white

1 teaspoon fresh- ground black pepper

¾ teaspoon salt

½ to 1 teaspoon chile caribe or dried red chile flakes (optional)

¼ teaspoon sugar

Place the cabbage in a large bowl. In a small bowl, stir together the remaining ingredients, and when the sugar has dissolved, pour the mixture over the cabbage. Toss the cabbage with the dressing and refrigerate for 30 minutes before serving.

Another Sweet Pulled Pork from Cafe Rio

2008-08-12T15:08:00.000-07:00

3-4 lbs pork roast
2 cups Dr. Pepper
1-2 cups brown sugar (I like 2 cups)
2 8 oz cans tomato sauce
1 8 oz yellow can El Pato (Mexican tomato sauce, find it in Albertson's or Macy's Mexican food aisle)

Simmer pork roast with all ingredients 6 hours in a crock pot. Carefully remove roast and pull apart with forks. Add meat back to crock pot and simmer for additional 2 hours. If sauce is too thin, remove 2 cups and thicken with corn starch, then add it back to the crock pot.

Serve over rice or on buns and enjoy.

Tomato Tart

2008-08-12T12:42:00.001-07:00

Serves 8

2 Tsp olive oil
3 TBSP whipped cream cheese
All-purpose flour, for dusting
1/2 recipe Pâte Brisée (see next bolg post for the recipe)
2 ounces Italian fontina (or Swiss cheese) cheese, grated (about 1/2 cup)
1 & 1/2 pounds firm but ripe tomatoes (4 medium), cored and sliced 1/4 inch thick (try using a combination or red and yellow tomatoes for a visual delight).
Coarse salt and freshly ground pepper

1. On a lightly floured surface, roll out dough to a 1/8-inch-thick circle, about 12 inches in diameter. With a dry pastry brush, brush off the excess flour; roll the dough around the rolling pin, and lift it over a 10-inch tart pan with a removable bottom. Line the pan with the dough, pressing it into the corners. Trim the dough so that it is flush with the edges; transfer to the refrigerator to chill, about 30 minutes.

2. Heat oven to 450°.

3. Slice tomatoes and lay on paper towels to absorb some of the juice.

4. Spread cream cheese evenly on the chilled crust. Sprinkle with half of the cheese. Arrange the tomatoes on top of the cheese, in an overlapping circular pattern. Season with salt and pepper. Sprinkle with remaining cheese, and drizzle with 2 tablespoons oil. Transfer to oven. Reduce temperature to 400°, and bake until crust is golden and tomatoes are soft but still retain their shape, 30 to 45 minutes. Transfer to wire rack to cool for 20 minutes, and serve warm.

Tomato Tart Crust

2008-08-12T12:37:00.001-07:00

PÂTE BRISÉE (PIE DOUGH)

Makes 1 double-crust or 2 single-crust 9- to 10-inch pies
Pâte brisée is the French version of classic pie or tart pastry. Pressing the dough into a disk rather than shaping it into a ball allows it to chill faster. This will also make the dough easier to roll out, and if you freeze it, it will thaw more quickly. For step-by-step photos, see our Piecrust 101 feature.

2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
1 cup (2 sticks) unsalted butter, chilled and cut into small pieces
1/4 to 1/2 cup ice water

1. In the bowl of a food processor, combine flour, salt, and sugar. Add butter, and process until the mixture resembles coarse meal, 8 to 10 seconds.

2. With machine running, add ice water in a slow, steady stream through feed tube. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time.

3. Divide dough into two equal balls. Flatten each ball into a disk, and wrap in plastic. Transfer to the refrigerator, and chill at least 1 hour. Dough may be stored, frozen, up to 1 month.

Creamy Vanilla Syrup

2008-08-07T13:40:00.000-07:00

Note: this recipe is from DeAnn's Golden Pinwheels recipe, but I found that it is great over pancakes (see raisin bran pancakes recipe) and easy to make.

Creamy Vanilla Syrup
1 ½ cups sugar
4 TBSP Flour
2 cups water
2 Tbsp butter
1 tsp vanilla
Combine Sugar, flour and water in pan. Stir over medium heat until thickened. (Or microwave in large bowl). Add butter and vanilla. Stir until butter is melted.
May also add chopped fresh or dried apples and/or cinnamon for an even better topping.

Raisin Bran Microwave muffins and pancakes

2008-08-07T13:18:00.001-07:00

I am still working on perfecting this recipe, but wanted to share it even though it may not yet be quite there yet.

4 C Boiling water
1 (15 oz) box Raisin Bran Cereal
1 C Oil or shortening
4 eggs
1 1/2 C Sugar
1 qt buttermilk or 1 qt plain yogurt or 1 qt water +3/4 C dry milk + 2 Tbl lemon Juice
5 C. flour
5 tsp baking soda

Combine boiling water and cereal and let it sit while you gather additional ingredients. Then add additional ingredients and mix. Store in the refrigerator up to 6 weeks.

To microwave pancakes, spoon 1/2 Cup onto a small plate and then microwave for 1 min for a wonderful easy pancake ( If the middle is not cooked put it back in or try spooning the batter in an O shape leaving the middle empty). Repeat to make additional plates of pancakes.

To make microwave muffins fill silicon cups 1/2 full and bake according to the following directions:

2 muffins bake at 1/2 power for 1 min then full power 30 sec
4 muffins bake at 1/2 power for 2 min then full power for 1 to 1 1/2 minutes
6 muffins bake at 1/2 power for 4 1/2 min then full power for 1 to 1 1/2 minutes

May also make pancakes on the stove or muffins in the oven bake at 400 degrees for 20 minutes.

One Pan Meat and Noodle Dinner

2008-08-07T13:00:00.000-07:00

While this recipe is not exciting it is a nice standby to have for one of those days that you just need to make something easy that your family will eat.

One Pan Meat and Noodle Dinner

1 lb. ground beef, chicken, or ham
1 ¼ cups macaroni
2 cups water
2 cups sauce (tomato sauce, cream soup, etc…)
1 tsp bouillon
1 tsp minced onion
For tomato add: ½ tsp basil, ½ tsp oregano, ½ tsp garlic powder
Optional: Top with 1 cup shredded cheese

Brown meat or simply add precooked meat. Add macaroni, water, choice of sauce, and choice of spices. Bring to boil; stir once to prevent sticking, cover and reduce heat to low. Simmer for 15-20 minutes, until macaroni is tender. Serves 5.

Fresh Basil

2008-08-07T11:15:00.000-07:00

I feel like it is finally summer because there is enough basil in my garden to make pesto. If you have never tried pesto it is a flavoraful basil pure that works great as a pasta sauce or as a filling for quesidillas. It also freezes beautifully.

Here is my favorite recipe.

Spinach Pesto Makes 2-3 cups

5 cups Packed Spinach, washed and dried

½ bunch Parsley

1 Garlic Clove

½ to 1 cup Fresh Basil

½ cup olive oil

1 tsp salt

2/3 cup pine nuts or unsalted shelled sunflower seeds

1 ¼ c grated Parmesan cheese

Put all ingredients into a food processor. Process to a coarse paste, this will take a few minutes, be patient. Serve over pasta (be sure to save some of the pasta cooking water to thin the pesto), or for the filling for a quesadilla.

My other favorite recipe is from April and is in the Hellewell cookbook it is the bread salad. MMM. if you haven't tried it you should.

Layered Banana Pineapple Dessert

2008-08-05T13:51:00.000-07:00

from Grandma Hellewell

1 1/2 cups graham cracker crumbs
1/4 cup sugar
1/2 cup margarine or butter, melted

3 bananas, sliced
1 pkg (8 oz) cream cheese softened
3 1/2 cups cold milk
2 pkg (small) vanilla flavored instant pudding
1 can crushed pineapple, drained
8 oz whipped topping

Mix graham crackers, sugar and margarine. Press into bottom of pan in 13 x 9" pan. Arrange banana slices on top of crust. Beat cream cheese until smooth, gradually beat in milk. Add pudding mixes, beat until well blended and spread over banana slices. Spoon pineapple evenly over the pudding mixture. Spread whipped topping over pineapple. Chill three hours or until ready to serve.

Putting food by (aka Canning)

2008-08-01T12:59:00.000-07:00

I've been thinking about canning lately and thought this might be a good forum to get some good ideas. Here in North Carolina there don't seem to be many people who can—maybe it's a generational thing or maybe a geographical. I don't know. But I wonder do you can? And if you do, is there something that you have found really successful? Or anything that turned out disastrous? Use the comments to tell us about it.

Cafe Rio Sweet Pork Burritos

2008-07-31T10:51:00.000-07:00

My friend Megan Goodrich shared this recipe. She is addicted to Cafe Rio's sweet pork burritos and salad but she like me is cheap. She uses this recipe to make the burritos at home. Just a note it makes quite a bit, more then my family can eat at one time. So be prepared for lots of leftovers. I really like to use the pork roasts from costco. I hope you like it we sure do.

Megan’s Shredded Pork Burritos

3 lb pork roast
1 can Coke or Pepsi
1 c ketchup
5 T brown sugar

Cook roast until tender in crock pot. Shred meat. Place remaining
ingredients in a pan. Thicken with cornstarch. Replace sauce and meat
in crock pot. Cook on low for 1 hour or more or until ready to serve. Add about ½ cup chili sauce (buy on the pickle isle) just before serving.

Tortilla; Pork, Spanish rice, black beans, enchilada sauce, and cheese
(put in microwave to melt cheese for 30 seconds)

Greek Rice Salad

2008-07-30T10:45:00.000-07:00

I love salad and in the summer when the house is hot I like to make a salad the main dish for dinner. This is the one I really like. I usually add whatever other veggies I have on hand, like green peppers, cucumbers or even carrots. My kids really like rice but are not so fond of salad dressing so I usually take some rice out before I add the dressing so that they will eat it better.

Greek Rice Salad
Source: USA Rice Federation. For more good-tasting rice recipes, go to www.usarice.com

Yield: Makes 6 to 8 servings

3 cups cooked medium grain brown rice

1 cup red grape tomatoes; sliced in half

1/3 cup pitted Kalamata olives, sliced

1/4 cup Feta vinaigrette dressing

Salt and freshly-ground pepper to taste

Romaine leaves

Combine rice, tomato halves, olives and vinaigrette in a large mixing bowl. Season with salt and pepper. Serve with whole Romaine leaves, which can be used like taco shells to hold filling. Alternatively, arrange Romaine leaves on a platter and place rice mixture on top of greens. Chill.

For an Italian Rice Salad, you might try substituting an Italian oil/vinegar-type dressing and green olives for the Feta vinaigrette dressing and the Kalamata olives.

Chicken Cordon Blue Casserol

2008-07-29T10:42:00.000-07:00

In the summer we love to make dinner in the crock pot. This recipe is my very favorite it is easy and only takes a minuet to put together but it tastes heavenly.

Chicken Cordon Blue Casserole

Adapted from: “What’s for Dinner” by Jana Schofield

4 boneless chicken breasts

4 slices Swiss Cheese

4 slices of Ham

1 can cream of chicken soup

½ cup sour cream

10 saltine crackers or bread crumbs

2 Tbsp butter

½ tsp Paprika

½ tsp Garlic salt

Place chicken in crock pot dish sprayed with cooking spray. Layer Cheese on top of chicken followed by a layer of ham. Mix soup and sour cream together and spread on top of ham. Crush saltine cracker, melt butter. Toss the cracker crumbs in the melted butter and sprinkle on top of soup mixture. Cook for 6 hours on low. You can also cook in the oven at 350 for 45 minutes

Big Shells with Basil-Cheese Filling

2008-07-26T18:47:00.000-07:00

When it's hot, we like to eat cool, light suppers. But I get tired of salads pretty fast. I stumbled on this unbaked cheese filling in a grilled eggplant recipe a few years ago. While, the egg plant didn't do much for me, I really liked the filling, since then we have used it as to stuff big shells. (I think they are officially called "jumbo shells".) The fresh basil in this really makes it, so I wouldn't recommend trying it with dried.

Big Shells with Basil-Cheese Filling

1/2 package of big shell pasta (about 20 shells), cooked and cooled (a wire rack works well)

12 1/2 oz. (1 1/2 cups) cottage cheese (or ricotta)
1 1/2 oz. (1/2 cup) Parmigiano-Reggiano cheese
2 Tbsp Basil, finely chopped
1/2 tsp. salt
1/4 tsp black pepper
3 oz mozzarella (optional)

Cook and cool the shells. A wire rack works well. Stir together the filling ingredients. Fill the shells with the filling. Serve with tomato sauce.

This BLOG

2008-07-05T16:35:00.000-07:00

On the 4th of July our family went to Provo to see the Parade and fireworks, while we were there Trina Luke suggested that we have a family recipe exchange. She said she was always looking for something new to make and it would be a fun way to keep in touch. We discussed it (with the help of Nedra and Ava) and decided to give it a try.

We thought it would be easiest to assign each of the original brothers and sisters a month in which to post some recipes and then rotate through. To ensure that there is lots of good food for everyone, we've assigned the family of each of the original brothers and sisters a month in which we ask that they make a special effort to share a yummy treat with us.

Here is the schedule. (there is not order to it so I hope that is ok)
August: Nedra
September: Ava
October: Marla
November: Brent
December: Everyone Post your favorite Holiday recipes
January: Clarice
February: Neil
March: DeAnn
April: Keith
May: Byron
June: Alice
July: Everyone Post your favorite Summer Recipes

Please include labels when you post a recipe to help us all find what we're looking for. Here are some suggestions: main, vegetable, meat, side, dessert, breakfast, strawberries.

We would suggest that when you post your recipe you tell us a little about what is going on in your family. For example when posting Cinnamon Cake you could say "this is our top secrete cake recipe we always take to potlucks and church parties." We think this will be a fun way to hear from each other a little more ofter and hope you will give it a try. If you would like this blog can e-mail you whenever there is a new post. Please let up know what you think.

Hellewell Happenings

Never boring

Pina Colada Salad

Pumpkin Dip

Tye Dye

Hamburger Jerky

Secret Sauce for Salmon

Ashley Allen's Chicken Cacciatore

Food Storage

Not a Recipe....

Apple Pancakes with Cider Syrup

Chicken Enchilada Soup

yummy food blog

Grandma Hellewell's Mustard Pickles

Mustard Pickles

Best Buttermilk Rolls

Mint Brownies

Hot Pepper Jelly

Mustard Pickles

Margene's breakfast casserole

Eric's Pinkberry Frozen Yogurt

Pollo Durango

Oatmeal Breakfast Cookies

Paradise Cafe Fire Roasted Tomato Soup

Chicken Broccoli Casserole

Fantastic Oven Garlic Fries

Pulled Pork Barbecue and French Bread Rolls

Heather and Matt news

Chicken Taco Soup/Dip

baby sling

Chocolate-Caramel-Toffee-cream cake

Stuffed Chicken Casserole

Christmas Salsa

Crock Pot Beef Stroganoff

Christmas Party

Food Storage

Cherry Cheesecake

Savory Pancakes

RECIPE INGREDIENTS:

Easy Caramel Apples

Apples and Brussel Sprouts

Double Chocolate Pumpkin Cupcakes

Spectacular Peach Pie

Ham Rolls

Oatmeal Chocolate Chip Cookies

6 can Tortilla Soup

Turkey

Peach Drink

Oven Roasted Potatoes

Pina Colada Drink

Homemade Bread

Peanut Butter Gems

Teriyaki Chicken Marinade

Barbecued Chicken Chopped Salad

Applebee's Oriental Salad

ensalada de col (Mexican coleslaw)

Another Sweet Pulled Pork from Cafe Rio

Tomato Tart

Tomato Tart Crust

Creamy Vanilla Syrup

Raisin Bran Microwave muffins and pancakes

One Pan Meat and Noodle Dinner

Fresh Basil

Layered Banana Pineapple Dessert

Putting food by (aka Canning)

Cafe Rio Sweet Pork Burritos

Greek Rice Salad

Chicken Cordon Blue Casserol

Big Shells with Basil-Cheese Filling

This BLOG