Sunday, December 8, 2013

Cheese Tortellini And Sausage Soup

1 tablespoon olive oil
1 pound Italian sausage (mild or spicy)
1-2 cloves garlic minced
2 teaspoons red pepper flakes (if using spicy sausage, you may want to use less)
1 teaspoon onion powder (I have picky eaters, but you could use 1/2 onion diced)
1 tablespoon oregano
1 tablespoon parsley flakes
4 cups chicken broth (or 4 cups of water plus 6 chicken bullion cubes)
1 cup heavy whipping cream (could sub milk or half & half for a thinner base)
1 bag frozen cheese tortellini (mine was 19 oz.)
2 cups kale (chopped)
Salt and pepper to taste (I like white pepper, but black pepper is fine)

In a large saucepan add the olive oil, garlic, red pepper flakes, onion powder and sausage. Brown the sausage completely, then drain and return to pot. Add oregano, parsley flakes, broth and cream. Simmer for about 10 minutes, but do not let it come to a full boil. Add tortellini, kale, salt and pepper. Simmer for 3-5 minutes (until tortellini is done).


Friday, November 1, 2013

Zucchini and Cheddar Cheese Soup

Zucchini And Cheddar Cheese Soup


  • 2 1/2 cups chicken broth
  • 1/4 cup chopped onion
  • 1/3 cup chopped celery
  • 5 cups unpeeled, sliced zucchini (about 1 1/2 pounds)
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 tablespoons butter or margarine
  • 2 tablespoons flour
  • 1/2 cup light cream or milk
  • 1 cup lightly packed, grated, medium-sharp cheddar cheese


Place 2 cups of the broth, the onion, celery, zucchini, salt and pepper in a 3- or 4-quart saucepan. Cover and bring to a boil. Lower heat and simmer, covered, for 25 minutes.
Puree in small batches in a blender or food processor and set aside in the saucepan.
In a 2-quart saucepan, melt the butter. Add the flour. Cook, stirring, for 1 minute over medium heat. Remove from heat. Add the cream and the remaining 1/2 cup of broth. Return to heat and cook, stirring, until the mixture thickens and comes to a boil, about 4 to 5 minutes. Remove from heat. Add the cheese and stir to melt. Add to the pureed vegetables. Correct seasonings. Heat gently before serving.
Six servings 
I love this recipe! It is so good and it uses so much of that abundant garden zucchini. I also added bacon and some cooked potatoes to it, it turned out even better. 

Sunday, September 1, 2013

Spaghetti Pizza

I found this on pinterest and everyone loved it! Would be just as great with chicken or any sausage.


Makes 8 servings
  • 8 ounces spaghetti noodles
  • 3 eggs
  • ¼ cup milk
  • ½ cup grated parmesan cheese
  • 1 teaspoon Italian seasoning
  • ½ teaspoon garlic powder
  • ¼ teaspoon pepper
  • 2 ½ cups spaghetti sauce (one 23.5 ounce jar)
  • 8-12 ounces (2-3 cups) shredded cheese (all mozzarella, or a mixture of your favorite pizza-friendly cheeses)
  • 3.5 ounce package sliced pepperoni or any of your favorite pizza toppings
Preheat oven to 375 degrees.
Cook the spaghetti noodles according to the package directions until al dente. Rinse immediately in cold water until cool and drain well.
In a medium-size bowl, whisk eggs and milk. Add parmesan cheese and seasonings.
Toss in spaghetti noodles and transfer to a greased 9×13 pan (you can also use 2 8×8 pans, if you want to freeze one for later).
Pour the spaghetti sauce on top of noodles. Top with approximately half of the pepperoni. Sprinkle the shredded cheese on top of the pepperoni and top with remaining pepperoni. Sprinkle with additional parmesan cheese if desired.
Bake at 375 for 25-30 minutes, until golden brown. Let stand 5 minutes before cutting.

Saturday, August 31, 2013

Strawberry Cake by Grandma Starr

Bake 1 white cake mix. Cool.

3 oz cream cheese (cubed) at room temp
1 pint whipping cream (and whip cream a little at a time while mixing with a blender)
1/2 cup sugar

Spread on Cooled cake and put in fridge

2 Danish Dessert (pie glaze on back of box)
-stir whole time on low heat
-it spits when it boils
-let cool completely

Wash 2 pkgs of strawberries and slice. Add to cooled Danish Dessert and pour over whip cream and cake.

Put back in fridge and let it set over night.

Wednesday, August 28, 2013

Cherry Coconut Bars

Cherry Coconut Bars


1 cup all-purpose flour
3 tablespoons powdered sugar
1/2 cup butter, softened

2 eggs, beaten
1 cup granulated sugar
1/4 cup all-purpose flour
1/2 teaspoon baking powder
3/4 cup chopped walnuts
1/2 cup sweetened shredded coconut
1/2 cup maraschino cherries, drained and quartered
1 teaspoon vanilla extract
1/4 teaspoon salt

Preheat oven to 350 F.
To prepare crust, combine flour, powdered sugar and butter in a medium bowl; mix well. Press into an 8-inch-square baking dish. Bake 20 to 25 minutes, until lightly golden.
To prepare filling, combine all ingredients in a large bowl; mix well. Spoon on top of crust and spread evenly. Bake 20 to 25 minutes, until golden brown. Cool completely on a wire rack before cutting.

Chicken Pot Pie

Simple and Delicious Chicken Pot Pie

Prep Time: 10 minutes
Cook Time: 55-60 minutes
Servings: 6 – 8


2 boneless, skinless chicken breasts, cooked and chopped (I buy a roasted chicken from the grocery store and use the breast meat)
1 10.5-ounce can of condensed cream of celery soup (or cream of potato)
1 10.5-ounce can of condensed cream of chicken soup
1 can of diced potatoes, drained (half a can if using cream of potato soup)
½ cup water
½ small bag frozen peas and carrots
½ teaspoon salt
¼ teaspoon pepper
¼ teaspoon paprika
2 prepared pie crusts (I buy a frozen deep dish 2-pack - no need to dirty pie tin)
Melted butter for brushing pie crusts


Preheat oven to 350 F.
In a large bowl, whisk the soups and water together.
Stir in chicken, frozen vegetables, potatoes, salt, pepper and paprika.
Place one pie crust in bottom of a pie tin. (This is already done for you if you’re using frozen crusts)
Pour filling into pie crust.
Top with remaining pie crust and press the edges of the two crusts together to seal.
Make a few small slits on the top.
Brush crust with melted butter.

Bake for 50-60 minutes.

Monday, January 14, 2013

Quick and Easy Pizza Crust

Quick and Easy Pizza Crust
recipe image
Submitted By: CHEF RIDER
Photo By: sarah
Prep Time: 10 Minutes
Cook Time: 20 Minutes
Ready In: 30 Minutes
Servings: 8

"A quick chewy pizza crust that can be made in 30 minutes."
1 (.25 ounce) package active dry yeast
1 teaspoon white sugar
1 cup warm water (110 degrees F/45
degrees C)
2 1/2 cups bread flour
2 tablespoons olive oil
1 teaspoon salt
1.Preheat oven to 450 degrees F (230 degrees C). In a medium bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.
2.Stir in flour, salt and oil. Beat until smooth. Let rest for 5 minutes.
3.Turn dough out onto a lightly floured surface and pat or roll into a round. Transfer crust to a lightly greased pizza pan or baker's peel dusted with cornmeal. Spread with desired toppings and bake in preheated oven for 15 to 20 minutes, or until golden brown. Let baked pizza cool for 5 minutes before serving.
ALL RIGHTS RESERVED © 2013 Allrecipes.comPrinted from 1/14/2013

Homemade Frozen Breakfast Burritos

 Need a quick, protein-packed breakfast or snack? Of course you do. We all do. You can make these breakfast burritos over the weekend and then microwave them as needed over the course of the week. They're delicious, inexpensive, and ready in 1 minute 30 seconds from when you take them out of the freezer.

The following recipe makes about 9 breakfast burritos, depending on how full you stuff your tortillas.

10 eggs
9 burrito-sized tortillas
1 lb. bacon (Buy the bacon ends and pieces. They're cheaper, and you're going to chop them up anyway)
1 cup (or more) shredded Cheddar
salt and pepper
Olive or vegetable oil

Heat a tablespoon of the oil in a skillet on the stove. While it heats up, whisk the eggs in a bowl. Pour the eggs in the skillet and scramble them until they're no longer runny. Season them with salt and pepper. Set aside. Cook the bacon in a skillet or the microwave until it is crispy. Drain the bacon and chop it into bite-sized pieces. Warm the tortillas by wrapping 3 or 4 at a time in a damp paper towel and microwaving them for 30 seconds. Lay the tortillas out on your countertop, and divide the eggs, bacon, and Cheddar cheese among them. Fold two sides in and roll each tortilla up. Place the burritos on a parchment-lined cookie sheet, not touching, and put them in the freezer for at least one hour. Remove the burritos from the freezer and roll each one in a paper towel. Place all the burritos in a gallon-size zippered plastic bag, and label it.
When you're ready to eat a breakfast burrito, remove one from the freezer and place it i the microwave, still in the paper towel. Microwave it for 1 minute 30 seconds. Instant breakfast!

Wednesday, May 30, 2012

Macaroni and cheese


§                     4 cups Dried Macaroni
§                     1 whole Egg Beaten
§                     1/4 cup (1/2 Stick Or 4 Tablespoons) Butter
§                     1/4 cup All-purpose Flour
§                     2-1/2 cups Whole Milk
§                     2 teaspoons (heaping) Dry Mustard, More If Desired
§                     1 pound Cheese, Grated
§                     1/2 teaspoon Salt, More To Taste
§                     1/2 teaspoon Seasoned Salt, More To Taste
§                     1/2 teaspoon Ground Black Pepper
§                     Optional Spices: Cayenne Pepper, Paprika, Thyme

Preparation Instructions

Cook macaroni until very firm. Macaroni should be too firm to eat right out of the pot. Drain.
In a small bowl, beat egg.
In a large pot, melt butter and sprinkle in flour. Whisk together over medium-low heat. Cook mixture for five minutes, whisking constantly. Don’t let it burn.
Pour in milk, add mustard, and whisk until smooth. Cook for five minutes until very thick. Reduce heat to low.
Take 1/4 cup of the sauce and slowly pour it into beaten egg, whisking constantly to avoid cooking eggs. Whisk together till smooth.
Pour egg mixture into sauce, whisking constantly. Stir until smooth.
Add in cheese and stir to melt.
Add salt and pepper. Taste sauce and add more salt and seasoned salt as needed! DO NOT UNDERSALT.
Pour in drained, cooked macaroni and stir to combine.
Serve immediately (very creamy) or pour into a buttered baking dish, top with extra cheese, and bake for 20 to 25 minutes or until bubbly and golden on top.

Friday, May 4, 2012

German Pancakes

1 stick butter (I only use 1/2 stick)
1 c. milk
6 eggs
1 c. flour
1/2 tsp. salt
Melt butter in a 9×13 pan while oven preheats. Heat oven to 425 degrees. In a blender, mix eggs and milk; add flour and salt and blend again. Pour mixture into pan with melted butter. Bake 15 to 20 minutes at 425 degrees. (This will rise, but will not run over pan.) Cut in squares.

-From Janet Thompson

Sunday, April 1, 2012

Super Easy Meatballs - slow cooker

1 1/2 pounds LEAN ground beef (if you don't use lean, you will have some oil to scrape off the top of he sauce after it's fully cooked)
1 1/4 cups Italian seasoned bread crumbs (less breadcrumbs is a preference for some people, but I find this helps them stay together in the crock pot. You can also mix regular bread crumbs with Italian seasoning...)
1/4 cup chopped fresh parsley (I often use dried and less than this because my husband isn't a big fan of parsley...and it tastes just fine)
2 cloves garlic, minced (I've also used fine)
1 medium yellow onion, chopped (or a few tablespoons of onion powder, if you're onion haters like us)
1 egg, beaten
You can also mix in basil, oregano, sugar, etc...depends on taste preference.

1 (28 ounce) jar spaghetti sauce
1 (16 ounce) can crushed tomatoes
1 (14.25 ounce) can tomato puree (Basically you just need enough sauce to cover all the meatballs. I also add some extra flavor in the sauce. Throw in some onions or garlic or whatever you like to make the sauce pop.)

In a bowl, mix the ground beef, bread crumbs, parsley, garlic, onion, and egg. Shape the mixture into about 16 meatballs.
In a slow cooker, mix the spaghetti sauce, crushed tomatoes, and tomato puree. Place the meatballs into the sauce mixture. Cook on Low for 6 to 8 hours. (I often start on low and then finish on high...just a preference)

Directions for meatballs subs:
Take a hero roll, slice in half lengthwise and put cheese slices (I stick the the "white" cheeses - swiss, provolone, monterey, etc.) on BOTH sides of the bread. Broil for 3-4 minutes, or until cheese bubbles and bread is toasty on the edges. Place about 6 meatballs on the sub and make sure to put enough sauce without it spilling over the edges. Cut in half and enjoy! :)

Wednesday, January 11, 2012

Patriotic Trifle


  1. 1
    Cream together cream cheese and powdered sugar.
  2. 2
    Add sour cream, vanilla and Cool Whip.
  3. 3
    Mix pudding as directed and add to cheese mixture.
  4. 4
    In separate bowls add sugar to each type of fruit and let sit. You can also add a bit of orange juice to fruit mixture if fruit isn't very juicy.
  5. 5
    In a trifle dish, or clear glass bowl, put a tightly packed layer of angel food cake pieces.
  6. 6
    Drizzle a little orange juice over cake layer.
  7. 7
    Now alternate layers of berries, pudding/cheese mixture and cake til dish is full.
  8. 8
    Last layer should be pudding/cheese mixture.
  9. 9
    Garnish with fresh berries.
  10. 10
    Refrigerate at least 4 hours. This is really good made the day before too.
  11. 11
    This is a beautiful dessert and looks very difficult so get ready to enjoy all the compliments you'll receive when you bring this dish to your next event.

Sunday, January 8, 2012

Winter Salad

I love this salad. I make so many variations, depending on what I have on hand but the main ingredients are always on sale in December/January so it's a great winter salad.

1 Avacado
1 Ruby Red Grapefruit (you will probably only need half of it)
2 1/2 cups arugula lettuce
Avocado based dressing OR raspberry vinaigrette OR homemade dressing (see below)
Ground black pepper (to taste)
Sea Salt (to taste)

Other optional ingredients:
Cherry tomatoes, halved
Parmesan cheese
Chopped Cilantro (2-3 tablespoons)
Fresh Basil (about 1 leaf)
Pine nuts
Blackberries (YUM!)

Optional homemade dressing:
2 Tablespoons Fresh Grapefruit Juice
1 Tablespoon Red Wine Vinegar
4 Tablespoons Olive Oil
1 Tablespoon Honey
1/4 Teaspoon Salt
1/4 Teaspoon Fresh Ground Black Pepper

Peel and "skin" individual grapefruit slices, use as much or as little grapefruit as you like -I usually use half. Keep slices whole. Cut and slice avocado. Toss arugula with dressing, salt and pepper and any other optional ingredients. Top with sliced grapefruit and sliced avocado.

Glazed Carrots

This is a go-to carrot recipe for me. I love carrots, and I find this is one carrot recipe that pleases an entire table - even carrot haters. I sometimes omit the parsley. Great for thanksgiving!

2 tablespoons butter
1/4 cup brown sugar
2 tablespoons spicy mustard or regular prepared mustard
1/4 teaspoon salt (optional)
3 cups sliced carrots (whole baby carrots work fine too)
2 teaspoons fresh minced parsley


Cook and drain carrots (until crisp tender)

Melt butter in a large skillet; stir in brown sugar, mustard, and salt. Stir in carrots. Heat over medium-low heat, stirring constantly, until thoroughly heated and nicely glazed, about 5 to 8 minutes. Transfer to a serving dish and sprinkle with parsley.
Serves 4.

Tuesday, January 3, 2012

Monkey Bread

1/2cup granulated sugar
1teaspoon cinnamon
2cans (16.3 oz each) Pillsbury® Grands! Homestyle refrigerated buttermilk biscuits
1cup firmly packed brown sugar
3/4cup butter or margarine, melted

1 Heat oven to 350°F. Lightly grease 12-cup fluted tube pan (or pie pan or 9x9 pan) with shortening or cooking spray. In large -storage plastic food bag, mix granulated sugar and cinnamon.
2 Separate dough into 16 biscuits; cut each into quarters. Shake in bag to coat. Arrange in pan.
3 In a sauce pan bring brown sugar and butter to a boil; pour over biscuit pieces. 
4 Bake for 20 minutes or until golden brown and no longer doughy in center. Cool in pan 10 minutes. Turn upside down onto serving plate; pull apart to serve. Serve warm.

Sunday, May 15, 2011

remember this song?

in this very room there's quite enough love for one like me and in this very room there's quite enough joy for one like me and theres quite enough hop and quite enoughpower to chase away any gloom ....... always thought of it as a slightly odd chirch song is it efy?? where did it come from?

Quick and Tasty Muffins

These were a regular in the Terry household, especially on Sundays:

mix together:
3 c flour
1 c sugar
4 t baking powder
1 t salt

1 c milk
1/2 c oil
2 eggs

Stir gently with a fork. Spoon into muffin tins. Bake 350: 20 minutes.  After baked,  dip top in melted butter, then dip in mixture of cinnamin and sugar.

Sunday, May 8, 2011

Burrito Wraps

1 pound hamburger
taco seasoning
1 can of black, pinto, or kidney beans; drained and rinsed
shredded cheese
sour cream (optional)
salsa (optional)

Cook hamburger, add about 1/2 package of taco seasoning and cook according to package directions or I just add a little chili powder. On each tortilla put one scoop of meat, one scoop and of beans, and some shredded cheese. Roll up burrito (I usually roll up 3 sides, leaving the 4th open) and cook on skillet. Flip to brown both sides and melt the cheese. Great as finger food!

Chicken Pitas

2-ish pounds of chicken
bbq sauce
grated cheese
pita pockets (I bought Greek flat bread one time by accident and my husband likes that even better)

Cook chicken and shred/cut up. Mix with as much barbecue sauce as you like. Put in warmed pita pocket and top with grated cheese. This is also good cold.

Saturday, April 23, 2011

Cathy's Spring Salad

Spring Salad Mix
Pear Slices
Glazed Pecans
Sunflower seed kernels
Bleu Cheese crumbles
Litehouse brand dressing: Bleu Cheese Vinaigrette
My First attempt I put sliced strawberries in, and used a balsamic vinaigrette... I wasn't in love. Turned out great with those changes.

Thursday, February 17, 2011

Peanut Butter Bars

I realized about 2hrs. before ballet practice that I was supposed to bring a treat for all the kids to share. I looked at my ingredients and looked online and found these gems. They're delicious and super easy. They taste a lot like Reese's peanut butter cups. Yum!
1 cup butter or margarine melted,
 2 cups graham cracker crumbs,
 2 cups confectioners' sugar,
 1 cup peanut butter,
1 1/2 cups semisweet chocolate chips,
4 tablespoons peanut butter


  1. In a medium bowl, mix together the butter or margarine, graham cracker crumbs, confectioners' sugar, and 1 cup peanut butter until well blended. Press evenly into the bottom of an ungreased 9x13 inch pan.
  2. In a metal bowl over simmering water, or in the microwave, melt the chocolate chips with the 4TBLS. peanut butter, stirring occasionally until smooth. Spread over the prepared crust. Refrigerate for at least one hour before cutting into squares.

Wednesday, February 9, 2011

Frozen Burrito Casserole

Just made this for dinner and it turned out great!

- Make a white sauce from cream of chicken, sour cream and milk. You can add some seasonings like cumin, curry powder, chili powder or whatever your kids will eat
- In a 9X13 pan, dump corn and black beans into the bottom, then put the frozen burritos on, pour the sauce over everything.
- Top the casserole with cheese and olives.
- Bake on 375 for 45-50 minutes or until the sauce is bubbly. (I had to cut the burritos in half after 20 minutes in order for them to get cooked all the way through).

You can also use whatever you have to make the sauce. I ended up using mayonnaise, the veggies I had in my fridge for the sauce and that worked as a replacement.

Chicken Costa Vida Salad

In a crock pot, put a few breasts of frozen chicken and cover it in salsa. Cook it on low all day. Then, just build your salad with a tortilla, rice (I put taco seasoning and diced tomatoes in it) black beans, chicken and lettuce. You can also put salsa, tomatoes, parmesan cheese - whatever you like for topping on it. The key to making it taste the same is to get the Costa Vida ranch. I used to just go buy the ranch, but last time I found this recipe and it works pretty good.

1 pack (1oz) Hidden Valley Ranch Dressing Mix
ignore directions on the packet
1C mayo
1/2 C milk
2 tbsp lime (or to tast)
2 cloves garlic, roughly chopped
1/2 C roughly chopped cilantro
1/4 C green salsa (opt)
hot sauce (opt)

Place milk, mayo, and ranch mix and 2T juice in a blender. Toss in the garlic, cilantro and green salsa. Blend 'er up. Sample it and add hot sauce to taste. Make it several hours ahead of time to allow it to thicken in the fridge.

Thursday, January 20, 2011

Sister Arther's Chicken Casserole

A cute old lady in the ward wrote this recipie up for me after serving it to us one night. It was yummy!

1 chicken
1 pack Pepperidge Farm stuffing mix (herb)
1 (8 oz.) sour cream
1 can cream of chicken soup
1 onion chopped
1/4 c. butter

Roast or stew one chicken and debone. Mix 3/4 pack of stuffing mix and butter. Mix sour cream, 2 cups chicken broth and cream of chicken soup. Stir in chopped onioin, water chestnuts, and chicken. Top with remaining stuffing mix. Bake at 325 to 360 for 45 minutes. Serves 8.

If you stew the chicken you can save by using the broth the chicken was cooked in.

Good with water chestnuts, apples, walnuts, to add some crunch. Use 2 cups of chicken broth if you stew the chicken use the broth.

Tuesday, January 4, 2011

Best Ever Banana Cake With Cream Cheese Frosting

Prep Time: 15 mins Total Time: 1 1/4 hr Serves: 16, Yield: 1 9x13 pan

1 1/2 cups bananas, mashed, ripe
2 teaspoons lemon juice
3 cups flour
1 1/2 teaspoons baking soda
1/4 teaspoon salt
3/4 cup butter, softened
2 1/8 cups sugar 3 large eggs
2 teaspoons vanilla
1 1/2 cups buttermilk

1/2 cup butter, softened
1 (8 ounce) packages cream cheese, softened
1 teaspoon vanilla
3 1/2 cups icing sugar

chopped walnuts

Preheat oven to 275°.
Grease and flour a 9 x 13 pan.
In a small bowl, mix mashed banana with the lemon juice; set aside.
In a medium bowl, mix flour, baking soda and salt; set aside.
In a large bowl, cream 3/4 cup butter and 2 1/8 cups sugar until light and fluffy.
Beat in eggs, one at a time, then stir in 2 tsp vanilla.
Beat in the flour mixture alternately with the buttermilk.
Stir in banana mixture.

Pour batter into prepared pan and bake in preheated oven for one hour or until toothpick inserted in center comes out clean.
Remove from oven and place directly into the freezer for 45 minutes. This will make the cake very moist.
For the frosting, cream the butter and cream cheese until smooth.
Beat in 1 teaspoon vanilla.
Add icing sugar and beat on low speed until combined, then on high speed until frosting is smooth.
Spread on cooled cake.
Sprinkle chopped walnuts over top of the frosting, if desired.

NOTE: Do not skip the freezer part! Makes the cake so moist. Store it in the fridge, and it tastes the best the next day.