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.