Thursday, January 31, 2008

Crockpot Mashed Potatoes

Plus also! To go with the last one...

I would forgo the butter. Your arteries will thank you, and you won't miss it. But trust me. So good.

From Linda Larsen (this one time someone at work found this recipe online under her name--a rare instance when an online discovery turned out splendidly!)

Potatoes are actually cooked and mashed out of the crock pot, then cooked for a couple of hours to blend the flavors. This recipe is perfect for the holidays because you don't have the last minute mashing and beating of potatoes.


5 lbs. red potatoes, cut into chunks (peeled if you like)
1 Tbsp. minced garlic
2 cubes chicken bouillon
8 oz. container sour cream
8 oz. pkg. cream cheese, softened
1/2 cup butter, softened
salt and pepper to taste


Bring a large pot of salted water to a boil. Add potatoes, garlic and chicken bouillon cubes. Cook potatoes until tender but still firm, about 15 minutes. Drain, reserving a little of the cooking water. Mash potatoes with sour cream and cream cheese, adding reserved cooking water to reach desired consistency. Transfer to a 4 quart crock pot, cover, and cook on low for 2 to 3 hours. Just before serving, stir in butter and season with salt and pepper to taste. Serves 8-10.

Cranberry-Glazed Pork Roast

Look at me contributing a recipe! I wish it was mine. haha! =) It's a good one, though, and easy.

Courtesy of my friend Mark. But I think I found out he got it online.


· 1 Can (16 oz) Jellied Cranberry Sauce
· ½ Cup Sugar
· ½ Cup Cranberry Juice Cocktail
· 1 Teaspoon Dry Mustard
· ¼ Teaspoon Cloves
· 1 Boneless, Extra-Lean Sirloin Pork Roast (3 Pounds)
· 2 Tablespoons Cornstarch
· 2 Tablespoons Cold Water
· Salt to Taste


In a medium bowl, mash cranberry sauce with a fork or a potato masher. Stir in sugar, cranberry juice, mustard, and cloves. Place pork roast in slow cooker and pour cranberry sauce mixture over it. Cook on low setting for six to eight hours or until meat is tender. Remove roast and keep warm. With a metal spoon, skim the fat from the liquid in the slow cooker. Pour two cups of the liquid (add water to fill out if necessary) into a small saucepan. Bring to a boil over medium-high heat. Blend the cornstarch and cold water to make a paste; stir gradually into the boiling liquid. Continue cooking, stirring constantly, until mixture thickens. Add salt to taste. Serve the sauce with the pork.

Makes 12 servings.

This goes great with mashed potatoes (you can use the cranberry sauce for the potatoes too)!

Monday, January 21, 2008

Risotto with asparagus

I absolutely love risotto and make it quite often. This is a yummy basic recipe. Just about any vegetable can be substituted for the asparagus (it just happens to be one of my favs). Serve as a side dish or add some chicken/fish/shrimp to the risotto for a main course.

Risotto with asparagus
Serves 6--I use half the recipe and serve it as a main dish for 2 people

1 lb. asparagus, trimmed and cut into 2-inch pieces
7-8 cups chicken stock
1/4 cup extra virgin olive oil
1/2 cup diced yellow onion
3 cups Arborio or Carnaroli rice
1 cup dry white wine, at room temperature
1 tablespoon unsalted butter
1/4 cup freshly grated Parmesan cheese
salt and pepper

1. Parboil the asparagus in salted boiling water until just tender, 1-2 minutes. Set aside.

2. In a saucepan over medium heat, bring the stock to a gentle simmer and maintain over low heat.

3. In a large, heavy saucepan, heat the oil over medium heat. Add the onion and saute until softened, about 4 minutes. Add the rice and stir until each grain is well coated with oil and translucent with a white dot in the center, about 3 minutes. Add the wine and stir until it is completely absorbed.

4. Add the simmering stock a ladleful at a time, stiffing frequently after each addition. Wait until the stock is almost completely absorbed (but the rice is never dry on top) before adding the next ladleful. Reserve 1/4 cup stock to add at the end.

5. When the rice is almost tender to the bite but slightly firm in the center and looks creamy, after about 18 minutes, add the asparagus and a ladleful of stock. Cook, stirring occasionally, until the asparagus is heated through and the rice is al dente, 2-3 minutes longer. Remove from the heat and stir in the butter, cheese and reserved stock. Season to taste with salt and pepper. Serve at once.

Friday, January 11, 2008

Good Morning Pie

This is one of mine and Britt's favorite dishes. We used to make it all the time in the yellow house.

1/2 C butter
1 C sugar
1 C flour
2 tsp baking powder
1/2 tsp salt
3/4 C skim milk
1 quart canned fruit packed in juice (your choice)

Preheat oven to 350 degrees. Melt butter in a 13 x 9 inch baking pan. Sift together the sugar, flour, baking powder and salt. Add milk and stir until well blended. Pour over melted butter in baking pan (do not stir into butter). Pour fruit and juice over flour mixture (again, do not stir). Bake for 1 hour. Serve warm.

Yummy Peanut Treat

My sister-in-law made these at Christmas-time this year, and they are amazing! I couldn't stop eating them. They're really good after they come out the freezer.

Salted Peanut Chews (I know, totally lame name)

Base: 1 1/2 cups all-purpose flour
2/3 firmly packed brown sugar
1/2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. baking soda
1/2 cup butter, softened
1 tsp. pure vanilla extract
2 egg yolks
3 cups miniature marshmallows

Topping: 2/3 cup corn syrup
1/4 cup butter
2 tsp. vanilla
1 (10 oz.) pkg. Peanut butter chips
2 cups crisp rice cereal
2 cups salted peanuts

Heat oven to 350 degrees. In a large bowl, combine all base ingredients except marshmallows at low speed until crumbly. Press firmly in bottom of ungreased 13X9X2" pan.
Bake at 350 degrees for 12-15 min. or until light golden brown. Removed from oven; immediately sprinkle with marshmallows. Return to oven; bake an additional 1-2 min. or until marshmallows just begin to puff. Cool while preparing topping.

In large saucepan, combine all topping ingredients except cereal and peanuts. Heat just until chips are melted and mixture is smooth, stirring constantly. Remove from heat; stir in cereal and peanuts. Immediately spoon warm topping over marshmallows; spread to cover. Refrigerate 45 minutes or until firm. Keep in refrigerator until ready to serve.

Yield: 36 bars

Thursday, January 10, 2008

Pampered Chef Party

I'm hosting a Pampered Chef party at my mom's house next Thursday. It's going to be a lot of fun, and super helpful too. We'll be doing the "Real Food, Real Fast" cooking show and learn how to make dinner in under 30 min. There is absolutly no obligation to buy anything, just come and eat and enjoy everyone's company!

When: Thursday, January 17 @ 7:00
Where: My parents house, 1132 N 1450 E Orem, UT

I hope to see you all there!

Wednesday, January 9, 2008

Faux Zuppa Tuscana

For my fellow Olive Garden fans:

This is one of my favorite dishes ever. It's fairly easy - just a lot of chopping.

1 Tbsp. Olive oil
1 lb. ground Italian sausage, mild
2 cloves garlic, minced
1/2 tsp. crushed red pepper, plus more to taste
2 1/2 cup water
2 (14 1/2 oz.) cans chicken broth
3 large russet potatoes, peeled, halved lengthwise, sliced 1/4" thick
1 tsp. salt1/2 tsp. freshly group pepper
1/2 bunch kale, stems removed, chopped
1 cup heavy (whipping) cream

Saute sausage in oil. Remove sausage to plate and set aside. Add onion, saute until translucent. Add garlic and crushed red pepper, cook 1 minute. In a large pot, combine water and broth; add onion mixture. Add potatoes, salt and pepper. Heat to boiling. Reduce heat, simmer about 10 minutes. Add kale and sausage, simmer until potatoes are tender, about 15 minutes. Stir in cream. Heat to simmer over medium heat, cook 2 minutes.

Tuesday, January 8, 2008

Macaroni and Cheese

This is the second time i've made this macaroni and cheese. It's so delicious! Here's the recipe:
8 oz. Macaroni

1/4 C. Margarine or butter

3 tablespoons all purpose flour

1/8 teaspoon salt (optional)

1/8 teaspoon black pepper

2 C. milk

2 C. shredded sharp cheddar cheese

Preheat oven to 350 degrees

Cook pasta for 3 minutes and drain.

In medium saucepan, melt margarin. Blend in flour, salt and pepper

Cook until mixture is smooth and bubbly; gradually add milk.

Cook and stir over medium heat until mixture boils; simmer 2 minutes, stirring constantly.

Gradually mix in cheese. Stir over low heat until cheese is melted.

Add pasta; mix lightly.

Pour into 2-quart casserole dish.
Bake for 25 minutes.


Monday, January 7, 2008

Chicken and Broccoli Pie

Rissa brought up a great point. Cooking for two can be so hard! This recipe is the perfect portion for just two eaters. Pair it with a side salad for a complete meal. The filling can be made the night before and reheated before putting in the pie shell and baking.

Chicken and Broccoli Pie
1 lb chopped chicken
1/4 C chopped onion
2 Tbsp flour
3/4 tsp salt
1/4 tsp garlic salt
1 1/4 C milk
3 oz cream cheese, softened
1 egg
10 oz chopped frozen broccoli cooked and drained
4 oz shredded cheese
Pastry for 9 inch pie pan

Saute chicken and onion in 1 Tbsp oil till done. Add flour, coat chicken; add salt, garlic salt and milk. Stir until bubbly, add cream cheese until melted. Stir some of hot mixture with the egg, then stir egg into pan. Add broccoli, pour hot mix into baked pastry shell and sprinkle with cheese. Bake at 350 for 30 min.

My alterations: I eliminate the chicken and use 16 oz of broccoli, I also use the 1/3 less fat cream cheese. It tastes just the same, but I feel like it melts faster than regular cream cheese.


Hello! The purpose of this blog is to share our delish (and easy!) recipes. Sometimes I get stuck in a cooking rut, and want to branch out and try new things and I feel like the best way to find new recipies is to ask others for their tried and true ones. So! Post away, and make sure to clearly label what kind of recipe so it's easy to find.

Love you all!