Wednesday, April 29, 2009

Perfect Oatmeal Chocolate Chip Cookies

Perfect Oatmeal Chocolate Chip Cookies
1 cup oatmeal (not quick)
2 1/4 cup flour
1 teaspoon baking soda
1 teaspoon salt

1 cup butter, room temperature
1 1/4 cup light brown sugar
1/2 cup dark brown sugar
2 large eggs
1 tablespoons vanilla
1 cup coconut
12 oz. semisweet chocolate chips

Preheat oven to 350 degrees. Put the top 4 ingredients into a food processor or blender and blend about 30 seconds until coarse. Set aside. In a large bowl, beat the butter for 30 seconds until light in color. Add the sugar, eggs, and vanilla. Next, add the dry ingredients then add the coconut and chocolate chips. Shape cookie dough into balls and place on cookie sheet. Bake for 12-13 minutes. Let the cookies cool slightly before removing them from the pan to a wire rack. Makes about 2 dozen cookies.

Sunday, April 26, 2009


4 quarts cucumbers
2 lbs pickling onions
2 sweet red peppers
1 large bunch celery
1 large head cauliflower
Cut up and soak overnight in salt solution – 1 cup of salt plus water to cover
Drain in sock or drain

Make paste of:
3 tbs dry mustard
6 rounded tbs flour
1 quart sugar
2 quarts vinegar
1 tbs tumeric
1 tbs celery salt
Make past adding little vinegar at a time. Let come to a boil & boil for 3 minutes
Seal in sterilized jars

Saturday, April 25, 2009


4 sq Unsweetened Chocolate
1/2 c Oil [I substitute Butter!]
2 c Sugar
1/2 t Salt
4 Eggs
2 t Vanilla
2 c Flour
2 t Baking Powder

Mix oil (butter!), chocolate and sugar
Blend in one egg at a time until well mixed
Add vanilla
Stir in Salt, Flour and Baking Powder
Chill overnight

Roll balls in Powdered Sugar
Place on ungreased cookie sheet

Bake at 350 for 10-12 minutes.

"MRS FIELD'S" CHOCOLATE CHIP COOKIES -- Alternate Oatmeal Raisin Cookies

2 c Butter (1 lb)
2 c Sugar
2 s Brown Sugar

4 Eggs
2 t Vanilla
4 c Flour
5 c Oatmeal (Process oats in blender until coarse powder)
1 t Salt
2 t Baking Powder (for softer cookies, use less Baking Powder)
2 t Soda

24 oz Milk Chocolate Chips (recipe calls for Guittard brand)
3 c Pecans

Place golf-ball size balls on ungreased cookie sheet. [I use small ice cream scoop]
Bake at 350 for 14-15 minutes. Makes 112 Cookies.

Note that this is a large recipe -- I usually cut it half.

ALTERNATE: Replace choco chips with 2 c raisins -- makes my favorite Oatmeal/Raisin Cookie.


Compare to Applebee's

8 oz Mozarella Cheese, grated
1/2 c Sour Cream
2 oz Fresh Parmesan Cheese, grated
1/4 t Black Pepper
3 cloves Garlic, crushed
1 can (14 oz) Artichoke Hearts, drained and chopped
2 blocks (8 oz each) Cream Cheese
1 pkg (10 oz) Frozen Spinach, thawed, drained and squeezed dry
1 pkg (13.5 oz) Tortilla Chips

Preheat oven to 350
Reserve 2 oz Mozarella and 1 oz Parmesan for Topping
Combine all remaining ingredients in a large bowl and stir until well-blended
Spoon mixture into a 1-1/2 quart baking dish or several smaller baking dishes. [ I always use three smaller dishes. This will store refrigerated (4-5 days) and reheat later]
Sprinkle reserved Mozarella and Parmesan over mixture.
Bake for 30 minutes or until bubbly and golden brown.
Serve with tortilla chips.


When I was young, my Grandma Wilson (Leona) lived on South Temple just four doors down from Backer's Bakery. Often, we would walk over for a treat, and Grandma usually ordered their Fruit Bars. Here we are forty some years later, I've found a recipe that takes me back to my childhood -- it's pretty dang close to what I remember!


2 c Sugar
3/4 c Butter
3 Eggs
1/2 c Honey
3 T Molasses
4-1/2 c Flour
1 t Salt
2 t Soda
2 T Cinnamon
3/4 c Coconut
1-1/4 c Chopped Dates
1 c Raisins
1 c Chopped Walnuts [I don't add Walnuts]
1/2 c Rolled Oats


Cream sugar and butter. Beat in Eggs.
Stir in Honey and Molasses.
Sift dry ingredients and add slowly along with remaining ingredients.
Knead with hands to blend ingredients. [I use my 7 quart KitchenAid Mixer, but it's a very thick stiff dough]
Add a little water if the mixture is too dry.
Use ice cream scoop to place balls of dough across a greased cookie sheet.
Flatten dough uniformly across the cookie sheet.
Bake at 375 for 17-18 minutes or until golden brown. Toothpick test: slightly sticky
Cut with a pizza cutter while still warm -- I typically cut squares 1x1 or 2x2 etc.
Glaze with frosting.


1/2 c Sugar
1/4 c Water
1T White Corn Syrup
1-1/2 c Powdered Sugar

In a small sauce pan, stir together sugar, water and corn syrup.
Cook over medium heat, stirring constantly until mixture boils.
Remove from heat and cool for 5 minutes.
Gradually stir in powdered sugar beating until smooth after each addition.
Mixture should ahve a syrupy consistency.

Makes 3 dozen large or 6 dozen small bars.

[Thank you Naborhood Bakery, Gardner Village!]



1 Tb. Yeast
1 cup sourdough starter
3 C. flour
1 Tb. Salt
1 egg white beaten
Sprinkle yeast onto ¼ C. of Warm water. Leave until foamy.
Combine ¾ C. warm water with sourdough starter. Add 1 cup flour. Mix.
Add yeast mixture. Mix 5 minutes.
Add remaining flour and salt. Knead 10 minutes.
Place in greased bowl and cover w/damp cloth. Let rise until double.
Punch down and shape into loaf. Place on greased and corn meal-dusted pan.
Let rise until double.
Brush with beaten egg white and score top of loaf.
Bake at 450 (with pan of boiling water under rack) for 10 minutes.
Reduce heat to 375, remove water, and bake 35-45 minutes. Cover if foil after 15 minutes if getting too dark.


2 Tb. Yeast
2 C. sourdough starter
6 C. flour
2 Tb. Salt
1 egg white beaten
Sprinkle yeast onto ½ C. of warm water. Leave until foamy.
Combine 1½ C. warm water with sourdough starter. Add 2 cup flour. Mix.
Add yeast mixture; mix 5 minutes.
Add remaining flour and salt. Knead 10 minutes.
Place in greased bowl and cover w/damp cloth. Let rise until double.
Punch down and shape into loaf. Place on greased and corn meal-dusted pan. Let rise until double.
Brush with beaten egg white and score top of loaf.
Bake at 450 (with pan of boiling water under rack) for 10 minutes.
Reduce heat to 375, remove water, and bake 35-45 minutes.

If you ask real nicely, Grandma will share a Sourdough Start with you!


Emily and I experimented with several recipes, including Rhodes' rolls recipe. This is what we came up with. It's been an especially fun effort. We've even distributed Spinach Loaves one year for our Christmas Gifts -- image doing 45 of these! Great buffet finger food. Huge personal favorite.

1 pk Rapid-rise yeast
1 tb Sugar
2/3 c Water, heated to 125F
2 ½ c Flour (or more)
1 t Salt
3 T Butter, melted
1 Egg, lightly beaten
COMBINE yeast, sugar and water; mix well. Allow to sit for four minutes.
IN MIXER OR FOOD PROCESSOR, combine 1-1/2 cups of the bread flour, salt, butter and egg. Add the yeast mixture. Process or knead, adding enough flour in 1/2-cup increments, to make a soft dough. Knead until elastic and smooth, 1 minute in a food processor or 10 minutes in a mixer or by hand. Place in oiled plastic bag or turn in greased bowl, cover with plastic wrap and let rest 15 minutes or, if you have time, let it double.

1 c Fresh Mushrooms, sliced
1/2 c Chopped Onion
4 cloves Garlic, chopped or pressed
1 Cube Butter

In large mixing bowl, COMBINE Sauteed Mushrooms, Onions and Garlic with:
3 c Chopped fresh spinach (oR substitute two packages (10 oz each) Frozen Spinach,
thawed, drained and squeezed dry)
1 Can Black olives, pitted and sliced
¾ c Mozzarella cheese, grated
½ c Parmesan cheese, grated
½ c Pimento
1 lb (2 blocks) Cream cheese - at room temperature
2 cubes Butter -- at room temperature
2 tb Fresh chopped basil
2 tb Fresh chopped rosemary
To taste Salt and freshly ground pepper

Spray board or counter with non-stick cooking spray. Roll dough into a 12x18-inch rectangle. With a clean ruler, gently mark a 4-inch space down the center. Spread filling mixture down center of the dough. Make cuts on sides of dough from filling to dough edges. Begin braid by folding top row toward filling. Then fold strips left over right, right over left. Fold bottom end towards filling and finish by pulling last strip and tucking under. Lift braid with both hands and place on large sprayed baking sheet. Brush with beaten egg and sprinkle with Parmesan cheese, if desired. Bake at 350° F 30-40 minutes or until golden brown.


1 c Potatoes, diced
1 c Celery, diced
1 c Onion, diced
1 c Green Bell Pepper, diced
1 c Leeks, diced (open layers when washing, assure no sand remains)
3/4 c Clams, chopped
3/4 T Ground Black Pepper
1-1/2 T Salt
3/4 T Whole Thyme
6 Bay Leaves
1 t Tabasco Sauce
3/4 c Sherry [or substitute 1/4 c Apple Cider Vinegar]
2 c Water
3/4 c Clam Juice
3/4 c Melted Butter
1 c Flour
2 quarts Half & Half

ROUX [This roux is a fabulous base for any cream sauce or soup!]
Combine melted butter and flour in oven-proof container
Bake at 325 for 30 minutes

In large saucepan, combine remaining ingredients EXCEPT Half & Half
Simmer until potatoes are thoroughly cooked
Stir in butter/flour roux into chowder and stir until thick. (Mixture will be slightly less thick than cookie dough)
Remove chowder from heat
Stir in Half & Half until blended
Heat to serving temperature, stirring occasionally
Serve immediately

I don't follow exact recipe amounts -- always add more potatoes and onions. I usually saute the onions before adding to other ingredients. This is a great crowd pleaser -- works well as main dish, and I use it regularly for buffet dinners. Enjoy!!

[Thank you Market Street Grill / Gastronomy Restaurants]



1 c Butter, softened
2 C Sugar
4 oz unsweetend chocolate (4 squares)
4 Eggs
1 t Pure Peppermint Extract
1 C Flour (add 3 T flour for high altitude -- ie. Utah)
1/2 t Salt
1 C Chopped Nuts [I usually delete the nuts]

Melt unsweetened chocolate over very low heat with 2 T butter
Cream remaining butter with sugar; add melted chocolate
Add eggs and beat well
Add extract, flour and salt
Fold in nuts
Bake in 9x12 baking pan at 350 for 28-30 minutes, toothpick test -- very slight moist dough
Let cool


4 T Butter
2 t Pure Peppermint Extract
2 T Cream or Milk
2-3 drops Green Food Coloring (not too much here)
2 C Powdered Sugar

Melt butter, and add cream, extract and coloring. Add powdered sugar and beat until creamy smooth. Spread on cooled brownies, and cover with plastic wrap. Place in refrigerator for thirty minutes until icing is set.


6 oz Milk Chocolate Chips
6 t Butter

Melt chocolate chips and butter. Mix with small wire whip until blended. Pour over frosted brownies and spread to cover completely. Let glaze set.

These brownies are so incredibly rich that I recommend small servings, ie. 1" squares. Enjoy!!

[Thanks to dear college friend Suzi Keller Lynch}

SWEET AND SOUR MEATBALLS -- Grandma Cornelia's!

1 lb Ground Beef
1/2 lb Ground Sausage [I've used 1-1/2 lb Ground Beef (no sausage) without regret]
2 t Soy Sauce
1 clove Garlic
3/4 c. Cracked Wheat (crack whole wheat in blender until coarse meal)
5 oz can Water Chestnuts, drained and diced
8-3/4 oz can Crushed Pineapple, drained, reserving juice
1/3 c. Milk
1 tsp Ginger
1 Egg
1 t Salt

Combine all ingredients and form into small balls. [Suggest ice cream scoop! I've made both small and large meatballs with small/large ice cream scoops] Bake on cookie sheet at 350 for 25 minutes. [30 minutes for large meatballs]

Combine in saucepan:
1/2 c Brown Sugar, firmly packed
2 t Soy Sauce
1 cube Beef Boullion
2 T Cornstarch, combined with 1 c Cold Water
1/2 t Salt
3 T Vinegar

Add enough water to reserved pineapple juice to make 1-1/2 c liquid and combine with above. Cook until thick; pour over meat.

These meatballs are always a hit! Great stand alone for Buffet -- Add rice for main dish.

SLOPPY JOES -- Fast and Easy

1 lb Ground Beef
1 Onion, chopped
1 Green Bell Pepper, diced
1 c Ketchup
1 T Prepared Mustard
1 t Sugar
1/2 c Water
1 t Salt
1/2 t Worcestershire Sauce
1/4 t Chili Powder
1 clove Garlic [or 1/2 t Garlic Powder]
Black Pepper to taste

Brown hamburger with onions and green pepper. Drain grease and add remaining ingredients and stir well. Simmer on low heat for 15 minutes or until desired consistency.

Chicken, Black Bean and Corn Enchilada Casserole

1-2/3 oz Old Paso Enchilada Sauce Mix
6 oz Canned Tomato Paste
2 T olive oil
2 Onions, chopped
1 Green Pepper, chopped
3 cloves Garlic, minced
1-1/2 c uncooked Yellow Cornmeal
15 oz Canned Black Beans, drained and rinsed
15oz Canned Corn, drained
2 c Cooked Chicken Breast, diced
1-1/2 c Cheddar Cheese, shredded

Preheat oven to 350. Prepare enchilada sauce according to package directions, using tomato paste and 3 cups of water.

Heat oil in a large saucepan over medium heat. Add onion, pepper and garlic. Cook, stirring until translucent, about 5 minutes. Remove 1 cup of onion mixture and place in a large mixing bowl; set aside. Stir 3 cups of water into remaining onion mixture and bring to a boil.

Meanwhile, add cornmeal to 2 cups of water in a medium bowl and stir to combine. Gradually add cormeal mixture to boiling water-onion mixture. Cook over low heat, stirring constantly, until cornmeal is thickend, about 4 to 6 minutes.

Coat 9x13 inch baking dish with cooking spray. Spread cornmeal mixture evenly over bottom of dish.

Spoon beans, corn and chicken into reserved onion mixture; combine thoroughly.

Spread half of enchilada sauce over cornmeal layer. Top with all of bean mixture and then remaining enchilada sauce; sprinkle with cheese. Bake until heated through and cheese is melted, about 45 minutes.

Slice into 8 pieces and serve.


[Thanks to old college friend Sande Golightly Nascimento!]

PASTA FAGOLI SOUP -- Compare to Olive Garden!

1 lb Ground Beef
1 lb Italian Sausage [I prefer all Ground Beef]
1 c Bacon, cooked and crumbled
14 oz Baby Carrots
1+ c Chopped Onion
1 c Green Bell Pepper, chopped
1-1/2 c Chopped Celery
1qt Tomato Juice or Homestock Tomato Soup
48 oz Diced Canned Tomatos with garlic and basil
2 cans Dark Red Kidney Beans [I substitute 1 can black beans]
1 can Light Red Kidney Beans
1 qt Chicken Stock -- add as needed to the thickness you want
2 T Basil
1T Oregano
7 cloves Garlic
Salt to taste
1 lb Dry Pasta

1 can Black Olives

Saute onion
Cook beef and sausage until browned
Just throw in everything -- EXCEPT THE PASTA.
Simmer for 30 minutes or longer.
Add pasta, continue simmer another 20 minutes or until pasta is tender.

Serve with freshly grated parmesan cheese.

Makes a large pot. Will serve 12+ hearty appetites!

[Thanks to!]

Honey-Lime Chicken Enchiladas

1/3 cup honey
1/4 cup lime juice (about 2 large limes)
2 teaspoons to 1 Tablespoon chili powder
2 large cloves of garlic, finely minced or 1/2 teaspoon garlic powder
1 lb boneless skinless chicken breasts (about 2 large breasts), cooked and shredded
12 corn tortillas
2 cups of Mexican cheese blend, shredded (1 small bag usually is 2 cups)
1 14-oz can of green enchilada sauce (mild or medium, to your taste)
1/2 to 3/4 cup of heavy cream
nonstick cooking spray
1 Tablespoon of chopped cilantro, to garnish

Preheat oven to 350 degrees F. Place the cooked and shredded chicken in a medium sized bowl. Set aside. In a small bowl, place the honey, lime juice, chili powder and minced garlic or garlic powder. Whisk together thoroughly to combine. Pour this mixture over the chicken and cover with plastic wrap. Allow to marinate while you prepare the tortillas, 30 minutes or up to 1 hour, in the refrigerator.

Heat a large griddle till a drop of water skitters across (about 350 degrees F). Spray the surface with non-stick cooking spray or a oil it with a little bit of canola oil in between each round of tortillas. Heat tortillas about 20 seconds on each side till warm and flexible and some golden brown spots have appeared. Remove the tortillas from the griddle and keep them between a couple of paper towels until ready to use.

Spray the sides and bottom of a 9x13-inch baking dish lightly with cooking spray.
In a medium bowl combine the enchilada sauce and the heavy cream. Spread about 1/2 cup of the mixture in the bottom of the oiled baking dish.
Add a large spoonful (about 2 tablespoons) of the chicken mixture to the center of each tortilla in a line. Cover the chicken with a large tablespoon (or big pinch) of cheese, then roll the tortilla up from one side to make a rolled enchilada - it will be more of an over lap on the seam side that rolled tightly. Place the enchilada seam side down in the baking dish starting at one end with the long edge parallel to the longest side of the pan so that you end up with two columns of six enchiladas each.

Repeat with the remaining chicken, cheese and tortillas. You will use about 1 1/2 cups of the cheese for the filling and set the remainder aside for topping the enchiladas in the pan. Add the remaining marinade mixture to the enchilada sauce and cream mixture, if desired. Pour this mixture over the top of all the enchiladas. Sprinkle with the remaining cheese.

Bake the enchiladas for 30 to 35 minutes, until the cheese is melted and bubbly and starting to brown on top.


Asian BBQ Chicken

1/4 C packed brown sugar
1/4 C soy sauce
2 T lime juice (about 1 lime)
1/4 t cayenne pepper
1/4 t curry powder
3-4 garlic cloves, minced
1 t grated fresh ginger
8 chicken breasts

Combine everything but the chicken in a small bowl. Whisk to dissolve brown sugar. Reserve a couple of spoonfuls of the marinade in a small bowl and place the rest, with the chicken, in a zip-lock bag. (If your chicken pieces are extra large and you feel like you need a little more marinade, you can always add a bit of water to stretch it.) Pop that bag in the fridge for a minimum of 4 hours, but overnight is best.

Preheat a grill (or an indoor grill pan or broiler). Spray cooking surface with cooking spray and place chicken on it to cook. Cook for 5-10 minutes on each side depending on the thickness.

Thanks Our Best Bites

Asian BBQ Chicken Pizza

Pizza dough
Asian BBQ Chicken
Mozzarella cheese
Red onion
Fresh cilantro
Alfredo sauce

1. Make a batch of Alfredo Sauce and combine with reserved Asian bbq chicken marinade. The ratios depend on how saucy you like your pizza and how much you're making. I use about 1/3 C sauce with 1/2 T marinade for a small/medium sized pizza. This dough recipe makes 2 small/med pizzas. (You can just make a half batch of Alfredo sauce, or do a full batch and use the rest of it on pasta the next night!)

2. Whip up a batch of pizza dough (we like to use our recipe for focaccia bread). Follow directions for baking or grilling.

3. When it's time to add toppings, spread sauce on pizza and then a layer of cheese. Top with chicken (I used 2-3 breasts for one small/med pizza) and sliced red onions, and then sprinkle a little more cheese on top.

4. When it's done cooking and cheese is melted, remove from heat and sprinkle on chopped cilantro. Eat immediately!

Thanks Our Best Bites

Pizza Sauce

Pizza Sauce
1 6-oz. can tomato paste
6 oz. water (just use the empty tomato paste can)
3 Tbsp. garlic bread seasoning (see below)
1 Tbsp. sugar or honey
3/4 tsp. onion powder
1/4 tsp. red pepper flakes (optional)

Garlic Bread Seasoning
1/2 c. powdered Parmesan cheese
2 tsp. Kosher salt
2 Tbsp. garlic powder
2 tsp. oregano
2 tsp. basil
2 tsp. marjoram
2 tsp. parsley

Mix ingredients and allow to stand until ready to use. It make enough for two average-sized pizzas. You can also freeze it.

Thanks Our Best Bites

Alfredo Sauce

This sauce is so easy and delicious. I think it tastes similar to Olive Garden's Alfredo Sauce. Thanks Our Best Bites for another Delicious Recipe

2 C low-fat milk (not skim)
1/3 C (3 oz) 1/3-less-fat cream cheese
2 T flour
1 t salt
1 T butter
3 garlic cloves
1 C grated Parmesan cheese

Toss the milk, cream cheese, flour, and salt in a blender. Process until smooth and set aside. In a non-stick sauce pan, melt butter on med-high heat and add garlic. Let the garlic saute for about 30 seconds, you don't want to burn it.

Then add milk mixture to the pan. Stir constantly for about 3 minutes or until it just barely comes to a simmer. Keep stirring and let it cook for about 2 minutes more. It should be much thicker now. You can do a spoon test to check. When you run your finger over the back of a spoon it should hold the line firmly.