Jolene's French Dip Sandwiches

One of Darren's favorite meals is French Dip with Au jus. 
A darling lady in our AZ Stake {the BEST cook ever} shared this recipe.
It is amazing.
Maybe a little more than amazing.

Large bottom round roast

Rub roast with salt, pepper, onion powder & garlic powder

Brown roast in oil, then place in crockpot

Combine 2 cans beef consomme, 2 packets Au jus and 6 cups water

Pour over roast, then cook 6-8 hours

Take beef out of juice & shred

Reserve juice for dipping

Just before serving, butter rolls & sprinkle Parmesan cheese on them. Broil until golden brown.

{I've learned the hard way that broiling only takes a minute or two:}

Super easy and soooo good.

Leftovers:

Add a can of tomatoes with green chiles {like Rotel} to the beef to make bean & beef chimis.  Equally delicious!

Our 1st Corn Roast

Corn Roast at the Lagoon is an annual tradition here in our ward.

We didn't quite know what to expect.Live music, s'mores, kids playing, warm water to splash in, great company, and delish, roasted corn!

This is how they do it:

Cut the top inch off your corn

Boil it {husk and all} for 12 minutes over an open flame

Peel your husk down, leaving the stalk and husk for a handle

Dip in melted buddah

Sprinkle desired toppings {sea salt, Parmesan cheese, chili powder, etc.}

SO good.

Messy, but GOOD.

Lovely lagoon, beautiful evening.

After the sun went down, we stayed close to the fires & chatted with friends.

This is the only time we saw Xanderman.

He was too busy playing with the guys to hang out with his parents.

The Izus did a fantastic job putting it all together!

Miss America Lemon Squares

I know you're probably thinking I'm trying to single-handedly derail all your New Year's resolutions.
Sorry about that.
It's Super Bowl Sunday, I have a tree full of ripe lemons, what's a girl to do? This is my favorite lemon bar recipe, from the Miss America cookbook {a souvenir from my pageant days}
Crust
1/2 cup powdered sugar
2 cups flour
1/4 tsp. salt
2 sticks butter, softened to room temperature
Filling
4 eggs
4 TBS lemon juice
2 cups sugar
4 TBS flour
Grated rind of 1 lemon
Powdered sugar

Preheat oven to 325 degrees. Crust: Combine the dry ingredients and cut in butter. Pat into the bottom of a 9 x 13 baking dish. Bake for 20 minutes. Remove from the oven and cool slightly.
Filling: Combine first 5 filling ingredients and pour into the crust. Bake for 20-30 minutes {it ALWAYS takes at least 40 for mine to set up-- maybe my oven is weird} Remove from oven. Sprinkle with powdered sugar. Cut into squares. Enjoy!

New Favorite Chocolate Cake

I signed up for Bountiful Baskets for the first time last Saturday, and was AMAZED at all the wonderful local produce I received for $15!
I had to give some away, we had THAT much.
It was good to stretch my cooking repertoire & find new recipes for zucchini, asparagus, cucumbers, etc. The next time you find yourself with a few zucchini, try this recipe out. It is seriously moist & delish!
Alexander helped in the kitchen today, and couldn't believe that "vegetable cake" could taste so good. {recipe from allrecipes.com}

Chocolate Zucchini Cake
1/2 cup butter
1/2 cup vegetable oil
1 3/4 cup sugar
2 eggs
1/2 cup buttermilk {I used sour cream}
1 tsp. vanilla extract
2 cups flour
1 tsp. baking soda
1/2 tsp. ground cinnamon
1/2 tsp. ground cloves
1/2 tsp. salt
4 TBS. unsweetened cocoa powder
2 1/2 cups grated zucchini
{Alexander peeled the zucchini before he grated it, so you couldn't even tell it was there}
About 1 cup chocolate chips {I used semi-sweet}

• Cream together butter, oil and sugar.
• Add eggs, buttermilk and vanilla. Blend well.
• In a separate bowl, sift dry ingredients, then add to butter mixture.
• Add grated zucchini, and mix well.
• Spread in greased 9 x 13 pan. Sprinkle chocolate chips on top.
• Bake in a preheated oven {325 degrees} for 45 minutes. Enjoy!

BYU Brownies

Yes, THE BYU Brownies. You know, the brownies that caused quite a stir at the Young Women Fundraiser back in 2006? {Where the brownies were auctioned, as well as the recipe?} Sorry Buckmisters, the recipe is out. Here it is {tweaked a bit}: Prepare one 9 x 13 inch brownie mix according to package directions. Bake and cool.

{While it's baking, hop on your treadmill--it will save you some guilt later}

Mint Frosting

3 cups powdered sugar
6 TBS butter
1 tsp. mint extract
3 TBS. milk
green food coloring

Mix until smooth, then spread on baked & cooled brownies.

Chocolate Topping

Melt 1 cup chocolate chips with 6 TBS. butter and smooth on top of mint frosting. Chill before serving. Enjoy!

Cheesy Potato Soup

After yesterday's post, I'm sure you all want a recipe from me, right??? {Domestic Goddess that I am:} This is one of Darren's faves. The original recipe is from the Busy Family Cookbook, tweaked by Natalie. 6 potatoes, diced {skins on or off, it's good either way}

1 small onion, chopped

5 cups water

1/2 cup butter

1/2 cup flour

2 cups milk

1 cup diced ham
2 cups cheese, grated
1 tsp. salt

1/4 tsp. paprika

1/8 tsp. pepper
Chopped chives

In heavy saucepan, combine potatoes, onions & water. Bring to a boil, then reduce heat. Simmer until tender, about 15 minutes. Do not drain.

In separate pan, melt butter. Add flour, cook and stir until mixture bubbles. Slowly add milk while stirring. Cook and stir until sauce thickens. Stir sauce slowly into the potatoes, onions & water. Keep stirring and cook until thick. Add ham, cheese, salt, pepper and paprika, stirring until cheese is melted. Sprinkle with chives.

This is especially good on the 2nd day... if you make it the night before the flavors seem to blend even better. Enjoy!

Cake Pops!

What do you get when you combine red velvet cake, cream cheese frosting, dark chocolate & sprinkles? Cake pops, of course! I've been wanting to make these Bakerella pops for ages, and finally found a willing accomplice. Thanks, Karen! Goodies for teachers
I forewarned Karen that I wasn't going to try anything fancy--sprinkles were good enough for me:) These are the ones she made.... super cute, huh? LOVE them! {Photos by Karen}

Hey, Cupcake!

I found this fabulously tall cupcake pan @ Michaels & couldn't wait to try it out. I felt so domestic spending half the day baking in the kitchen {but didn't fix dinner for my family, believe it or not--Taco Bell takeout to the rescue!} It just so happens that two of my friends had birthdays this week. Tried out a new cake recipe from Bakerella. Love her!
What giant cupcake would be complete without a fun card to go with it? {And a tall glass of milk!}

Fruit Salad... Yummy Yummy

{Do any of you remember that Wiggles song?}

This is a delish recipe that my Sis-In-Law Melisa makes. It is yummy & sweet enough to be a stand alone dessert. Melisa's Cookie Salad

1 large tub Cool Whip

1 large package instant vanilla pudding mix

3/4 c. buttermilk

Fruit

1 package fudge striped cookies

Mix together Cool Whip and pudding mix. Fold in buttermilk. Stir in desired fruit {diced strawberries, halved grapes, mandarin oranges, any combination to your liking.}. Chill in fridge for 3-4 hours. Just before serving, fold in crushed cookies.

Great Grandma Peck's Quick Surprise Rolls

I'm so excited to make these tomorrow! This is my favorite roll recipe--it's so moist & yummy. I have this recipe in my Great-Grandma's handwriting, so it's a treasure.

1/2 cup warm water

2 pkgs. active dry yeast

1 cup lukewarm milk

1 cup unseasoned mashed potatoes

1/2 cup sugar

2 tsp. salt

3/4 cup shortening

4 to 4 1/2 cups flour

Mix all this together. Roll out & cut. Put in a buttered pan, cover with a damp towel. Let rise 1 to 1-1/2 hours before you pop in oven. Bake @ 400 degrees for 15 to 20 minutes.

'Tis the Season...

We keep passing this nasty cold around in our family. Just when one person is over it, someone else picks it up. My kiddos both have the sniffles, so some homemade chicken noodle soup is in order.

I've never been a fan... those slimy noodles & soggy veggies totally make me gag! Until... my cute friend Amy brought us some of HER chicken noodle soup. I haven't mastered it quite yet, but here's my attempt:

Chicken Noodle Soup

Fill crock pot 1/2 full of water

Add 2 chicken bouillon cubes

Mix in one can cream of chicken soup

Add 3 chicken breasts {I do the frozen--again, slimy+Natalie=YUCK!}

Add 1/2 cup chopped onion

Let this simmer on low all morning

Around 1 p.m., add your veggies {carrots, potato cubes, etc.}

1 hour before serving, shred chicken, add Country Pasta noodles, more water {if needed}, salt & pepper {to taste} & simmer on high.

These noodles are the secret! I thought they could only be bought in Idaho, but since then I've found them @ Super Wal-Mart. They look a little funny {Alexander thought I was adding rubber bands to the soup:} but SO good!

Homemade Oreos

Sunday we had a real treat! My Aunt Jenni, cousins Brett & Tiffany, her son Hunter, and Doo-A, their darling exchange student, came for a visit. It was so much fun visiting with them. After they left, Darren asked if I had gotten a picture. In my cold-induced-headached-state, I completely forgot! Tiffany asked if she could have the recipe to the homemade oreos I made, though, so here it is:

Homemade Oreos

2 boxes Devil's food cake mix

1-1/2 cups shortening

4 eggs

1/8 cup flour

Mix together, roll into balls & place on cookie sheets. Bake @ 350 degrees for 7-8 minutes. Allow to cool.

Filling:

8 oz. cream cheese

5 cups powdered sugar

1/2 cup margarine

1 tsp. vanilla

Mix & frost betweeen 2 cookies.

Our 1st Lemon/Lime?

Well, we Idaho folks thought we planted a lemon tree. We're not sure now.

Anyway, we had this lucious... citrus fruit drop from the tree. We enjoyed fresh lemon/limeade &Fresh salsa! It's Gailine's super yum recipe. She'll have to post it for y'all. It calls for lemon juice:)

Seriously My Favorite Pasta Dish

Becky Higgins is quite a celebrity in "scrapbook world." I got to meet her at the Mesa Convention this year. She is super cute, and posted some really yummy recipes on her blog. I tried this one and it is sooo flavorful & delicious. Here is the link:

http://www.beckyhiggins.com/recipes/2007/12/garlic-chicken-farfalle.html

The next person who comes over for dinner gets to have this...

Soft Garlic Breadsticks

I really enjoy making recipes I've acquired from loved ones and friends throughout the years. Each time I prepare one, it's a trip down memory lane. Whenever I make my Great Grandma Peck's rolls, I remember her house and how it always smelled of fresh baked bread and canned sweet pickles. Or when I make my friend Susanna's Candy Bar Cake, I somehow start talking with a Southern accent. There's the preface to my new blog section: Recipes!

Our family fell in love with those new breadsticks you just heat & eat from the freezer section of the store. I have been on a quest to find a really good breadstick recipe ever since. The breadsticks we made as kids resembled dried up playdough, and I wanted something super soft and yummy. I found it this Sunday! It's from allrecipes.com (for the most part).

Ingredients

1 1/8 cups warm water

2 TBS olive or canola oil

3 TBS grated Parmesan cheese

2 TBS sugar

3 tsp garlic powder (I used garlic salt, then reduced the regular salt)

1 1/2 tsp salt

3/4 tsp minced basil

3 cups flour

2 tsp active dry yeast

Place ingredients in breadmaker, in the order listed. Select the dough setting, and start the machine. When cycle is completed (I just let mine run for 10-20 minutes), turn dough on a lightly floured surface. Divide into 20 portions, shape into balls, then roll each into a 9 inch rope. Place on greased baking sheets. Cover and let rise in a warm place for 40 minutes, or until doubled in size. Bake @ 350 degrees for 18-20 minutes or until golden brown. Brush warm breadsticks with butter.