It's Pie Season!

Caitlin did bread bowls.
(I'm not suppose to tell, but her first soup didn't work, so she went and bought two from Costco. We totally had Carly convinced Caitlin made two soups!)

We had family dinner last week, and I was in charge of dessert. I made banana cream pie and chocolate mousse pie - they were delectable and so easy!

Banana Cream pie:
graham cracker crust (with the additions of powdered sugar and butter)
banana instant pudding
whipped cream (opt. but recommended)
bananas
-make the pudding as directed
-layer whipped cream and bananas

Chocolate Mousse pie:
graham cracker crust
7 oz chocolate bar
marshmallows
-heat candy bar and 1.5 cups marshmallows on medium heat until melted and smooth
-allow to cool; fold in 2 cups whipped cream
-pour mixture into crust, refrigerate three hours; store in fridge
whipped cream

Brazilian Lemonade

We went to Emily's house last week for dinner and fireworks and our beverage was Brazilian lemonade. It was delicious-it tasted just like Tucano's lemonade! Tonight we are having some friends over for dinner so I am going to make this drink along with the honey lime fajitas-sweet and yummy!

Brazilian Lemonade
4 juicy limes (try and find ones with thin, smooth skins; they’re the juiciest and the thin skin cuts down on the chance of your drink being bitter)
1 c. sugar
6 c. cold water
6 Tbsp. sweetened condensed milk
Mix cold water and sugar very well and chill until ready to use. This step can be done ahead of time.
Wash limes thoroughly with soap (I just use hand-dishwashing soap or regular hand soap); you need the soap to get the wax and pesticides off of the limes because you’re using the WHOLE lime, baby. Cut the ends off the limes and then cut each lime into 8ths.
Place 1/2 of the limes in your blender.
Add 1/2 of the sugar water, place the lid on your blender, and pulse 5 times. Place a fine-mesh strainer over a pitcher (the one you’ll serve the lemonade in) and pour the blended mixture through the strainer and into the pitcher. Use a spoon to press the rest of the liquid into the pitcher. Dump the pulp and stuff in the strainer into the trash. Repeat with remaining limes and sugar water. Add sweetened condensed milk; DO NOT leave this step out unless you will die of a horrible sweetened condensed milk allergy because this is the secret ingredient! You may want to taste test it at this point; I used giant, thick-skinned limes tonight and didn’t test it and it came out a little bitter. If it’s bitter, just add some more sugar and maybe a little more milk.
Serve immediately over lots of ice. This does not keep well, so don’t make this in advance (although you can cut the limes, mix the sugar water, and measure the sweetened condensed milk in advance). Serves 4, although I can pretty much guarantee you that people will want more; I usually plan on 1 1/2 servings at LEAST per person.

Tortellini with Spinach and Cherry Tomatoes

Here is another light recipe that is perfect for the summer evenings. We get sick of having meat around these parts, so this recipe creates a nice break from meat.

Tortellini with Spinach and Cherry Tomatoes

Yield: 4 servings (serving size: 1 1/2 cups)

Ingredients

• 1 (9-ounce) package fresh three-cheese tortellini
• 2 teaspoons olive oil
• 2 teaspoons bottled minced garlic
• 2 cups cherry tomatoes, halved
• 1/4 cup fat-free, less-sodium chicken broth or vegetable broth
• 1 tablespoon chopped fresh basil
• 1/4 teaspoon salt
• 1 (6-ounce) package fresh baby spinach

Preparation

Cook tortellini according to package directions, omitting salt and fat.

While tortellini cooks, heat oil in a large nonstick skillet over medium-high heat. Add garlic; sauté 30 seconds.

Add tomatoes, broth, basil, salt, and baby spinach to pan; cook 2 minutes or until baby spinach wilts. Stir in tortellini; cook 1 minute.

Mango Quinoa Salad

Here is a yummy recipe to use quinoa in. David claims that quinoa is probably what the Nephites ate to get buff. This is a fresh, healthy recipe, and by eating this amount of quinoa I promise that you won't turn into a Nephite woman with bulging bicepts. I believe mangos are in season right now because I bought some fresh ones at the store that were on sale and very delicious. I also added more of the oil, vinegar, and lime to give it more flavor. Then I added some chicken to the salad to make it more dinner-esque.

Mango Quinoa Salad
2 cups cooked quinoa at room temperature, or chilled
1 14 oz can black beans, drained and rinsed
1 medium mango, peeled and diced
1 red bell pepper, diced
6 green onions, thinly sliced
1 handful chopped cilantro (about 1/2 cup)
4 tablespoon red wine vinegar
3 tablespoons extra virgin olive oil
1-2 tablespoons fresh lime juice
kosher salt
freshly cracked black pepper
*Quinoa can be cooked in water or broth. I suggest using vegetable or chicken broth for enhanced flavor, but plain water works great too.
Place cooked quinoa in a large bowl. Add mango, red pepper, green onion, black beans, and cilantro. In a small bowl combine vinegar, olive oil, and lime juice. Whisk until smooth and pour on top of salad. Toss to combine and add salt and pepper to taste. Chill for at least one hour before serving.
Here is a stolen picture of the dish:

No Bake Cookies

These have become my new favorite things and they are so easy to make. It's basically chocolate, peanut butter, and oatmeal...all the good things in life! I brought them over to Aunt Jeanna's for family dinner, and they were all gone in a flash:)

2 c. sugar
4 Tbsp. cocoa
6 Tbsp. butter
1/2 c. milk
1 c. peanut butter
1 Tbsp. vanilla
3 c. oatmeal

-In a large saucepan boil sugar, cocoa, butter, and milk
-Boil for one minute, then add peanut butter, vanilla, and oatmeal
-Drop the mixture in cookies shaped balls onto a baking sheet
-As they cool they will harden

(Dad, I dare you to find a way to make these a little healthier and still taste good!)

Italian Sauce

This recipe is from my cooking teacher, Dr. Moore. She learned this recipe from a dear friend who was an amazing Italian woman who of course could cook. This sauce is wonderful! I made it then combined it with chicken to make the Fuller style of spaghetti

1 small onion, chopped
2 cloves garlic, minced
1 1/2 c. water
1 (6 oz) can tomato paste
1 tsp. sugar
1/2 tsp. basil
1/ tsp. salt
1/8 tsp. oregano
pinch of pepper

-saute onion and garlic for 2-3 minutes
-stir in all remaining ingredients
-cover pan; simmer for 20 minutes, stirring occasionally
-simmer uncovered for 20 minutes
makes 2 cups of sauce

Jason's Delicacy

When I told Jason about this food blog, he felt a little rejected because I didn't invite him to be an author, assuming that he didn't have anything to contribute. When I told him that I didn't think he cooked, he replied by telling me about his "delicacy"...

-place frozen Eggos in the toaster (highly recommend "Homestyle" flavor)
-once Eggos pop up, carefully rotate each Eggo to be toasted on the other side
-only toast for half the time on the second side; pop up with caution
-be sure to butter the Eggos when still hot to ensure the butter will melt
ENJOY!

from the culinary kitchen of Jason Matthew Fuller

German Pancakes

These are my new favorite breakfast foods. I like to believe they're somewhat healthy because of the eggs and lack of sugary ingredients. I made these for Christmas brunch this year and as a snack in the middle of the day for my roommates.

6 eggs
1 c. milk
1 c. flour
1/2 tsp. salt
2 Tbsp. butter
(I like to add a few drops of vanilla, maybe some cinnamon, because these make everything taste good!)

-pour melted butter into a 13x9 baking dish (preferably glass)
-mix all ingredients together with a whisk or hand mixer
-pour batter into baking dish
-cook at 400 degrees for 20 minutes
(place on a lower rack and remove upper racks because this will rise)

Before:

After:

Sweet Lime Chicken Enchiladas

I've always been really intimidated by enchiladas because they seem very hard and a huge process. But I was feeling ambitious one night, so I conquered the beast of enchiladas!

4 chicken breasts (cooked, shredded)
2 16 oz. salsa
2/3 c. honey
1/2 c. lime juice
2 Tbsp. chili powder
2 tsp. garlic powder
1/2 tsp. salt
1 c. heavy whipping cream
16 flour tortillas
6 c. shredded cheese

-in a large bowl and small bowl, whisk together honey, lime juice, chili powder, garlic powder and salt; add chicken to large bowl
-cover bottom of 2 or 3 pans 9x13 with salsa
-fill tortillas with chicken and cheese, place seam down
-add whipping cream to small bowl and some salsa; pour over enchiladas then cover with cheese
-bake at 350 degrees for 30-40 minutes

Pumpkin Roll Cake

We love anything pumpkin in our family, and by adding frosting it becomes even better. This is a bit messy, but the presentation is beautiful!

3/4 c. flour
2 tsp. cinnamon
1 tsp. baking powder
1 tsp. ground ginger
1/2 tsp. salt
1/2 tsp. nutmeg
3 eggs
1 c. sugar
2/3 c. canned pumpkin
1 tsp. lemon juice
1 c. chopped walnuts
powdered sugar
2 3oz. packages cream cheese
1/4 c. butter
1/2 tsp. vanilla
1 c. powdered sugar

-stir together flour, cinnamon, baking powder, ginger, salt, nutmeg
-in a small bowl, beat eggs until thick; gradually add sugar, beat until dissolved
-stir in pumpkin and lemon juice; fold in dry mixture
-spread onto 15x10x1 pan; sprinkle with walnuts
-bake at 375 degrees for 12-15 minutes
-once cooled, loosen edges of cake, turn out to a towel sprinkled with powdered sugar
-starting with the narrow end, roll cake and towel (nuts on outside)
-filling: beat cream cheese, butter, vanilla until smooth; beat in powdered sugar
-unroll cake spread with filling; roll only the cake; chill until served

Pumpkin Spice Cupcakes

I found this recipe on a food blog, it was obviously made by foodies. It takes a bit of work, much more difficult than what Betty helps me create. But they are REALLY good! They are a perfect Fall treat as the leaves change colors here in Utah and holidays are fast approaching. I made them for my college Thanksgiving dinner:)

1 c. sugar, 1/3 c. brown sugar
1/2 c. oil
2 eggs
1/2 tsp. salt
1 tsp. vanilla
3/4 c. buttermilk
15 oz. pumpkin
2 1/4 c. flour
1 Tbsp. cinnamon, 2 tsp. all spice
1 Tbsp. baking powder, 1/2 tsp. baking soda

-in a large bowl beat sugars and oil, add eggs and vanilla; mix in pumpkin and buttermilk
-in a small bowl whisk dry ingredients and then add the wet mixture; beat until creamy
-fill muffin cups 2/3 full; bake at 350 degrees for 18-22 mintues

Cinnamon cream cheese frosting:
8 oz. cream cheese (softened)
1/2 c. butter (softened)
1 bag powdered sugar
1/2 tsp. salt
2 tsp. vanilla
203 tsp. cinnamon
2-4 Tbsp. water
-beat together cream cheese and butter; add half of powdered sugar, salt, cinnamon, and vanilla; add other half of powdered sugar and water
-beat until light and fluffy, pipe onto cupcakes

Caroline's Chocolate Cake

I stole this recipe from my roommate Caroline. She only lived with us for four months, but she was such a joy to be around. She was always smiling and so cheerful, and this cake reminds me of her. When she was making it she needed a few more hands, so all four roommates were giggling as we tried to transfer and stack four layers of cake without them falling apart of landing on the floor. Caroline gave us some wonderful laughs!

Devil's Food cake mix
1 pint heavy cream
sugar
vanilla
1/2 c. butter, softened
2 1/2 squares baking chocolate (unsweetened)
3 c. powdered sugar
1/3 c. milk
1 tsp. vanilla

-bake the cake as directed on the box, bake in 2 rounds
-once the cake is cooled, use a serrated knife to cut each in half (four tiers)
-using the cream, sugar and vanilla make whipped cream (a little stiffer than normal...but not butter)
-layer the whipped cream in betweeen the layers of cake (3 layers of whipped cream)
-let cake set in fridge will making the frosting
-frosting: using a hand mixer, beat ingredients until smooth
-frost cake; store in fridge


(This isn't the chocolate cake, this was a "happy engagement cake" with princesses on it. But this shows the wonderful smile of Caroline Stewart McKell who lived with us for four months:)

Baked Chicken Breasts with Parmesan-Garlic Crust

I LOVE this recipe! I started making this my sophomore year at BYU, and it was one of the first dishes I made entirely on my own and for my college "family dinners". It's a little messy but the ending result is so worth it! I kind of follow the recipe, usually a little more of everything because if you're going to make a mess, there might as well be leftovers

1 cup bread crumbs (I prefer fresh - grind wheat bread in food processor)
1/2 c. grated Parmesan cheese
3 garlic cloves, minced (or garlic powder)
2 Tbsp. olive oil
1/2 tsp. salt and pepper (aka Mrs. Dash)
4 chicken breasts
1/4 c. basil
1/4 c. mayonnaise

-combine bread crumbs, Parmesan, garlic, oil and Mrs. Dash in a large bowl (taste it, it should be good:)
-pat dry chicken with paper towels (not really that important); mom's style is to hammer the chicken with a mallet so that it isn't as thick
-combine basil and mayonnaise in a small bowl
-cover chicken with mayo mixture; cover in bread crumbs, place on a baking sheet
-bake at 425 degrees for about 20 minutes; inside of thickest chicken breasts should be 160 degrees

Chicken Tetrazinni

This recipe is famous in our family, coming from the Hislop family side. It's a delicious Sunday casserole that even a picky eater will find satisfying

4 chicken breasts
spaghetti noodles
4 Tbsp. margarine
1 can cream of chicken soup
1 can evaporated milk
grated cheddar cheese
Parmesan cheese

-break spaghetti noodles into 2 inch pieces; cook, drain, rinse
-cook chicken and cut up into small bite-sized pieces
-in a skillet: melt margarine, blend in cream of chicken and evaporated milk
-mix together the chicken, soup mix, noodles, and cheese
-top with grated cheese and Parmesan cheese
-bake at 350 degrees for 30 minutes

Mango Salsa Chicken

I learned this recipe from my BYU dance teacher Delynne when I was on SPAC in 2009. Back in those days I lived in the dorms without a kitchen or a crockpot, but I knew I wanted this recipe. I eventually started making this recipe, even in the days before I liked cooking and loved making it then. It is so simple and is loved by everyone. And it uses the crock pot, which is one of the greatest inventions ever!

4 chicken breasts
2 c. tomato based Mango Salsa
2/3 c. brown sugar
1 Tbsp. salt

-combine all ingredients in a slow cooker
-cook 8-10 hours on low or 4-6 hours on high
*good for tacos, salads, quesadillas, nachos, plain, etc...

Dad's Conference Crepes

Dad has been making crepes on Sunday General Conference morning for years, and the tradition continues to live on. Every April and October we can be sure that we will eat crepes with whipped cream, strawberries, and the new addition of homemade chocolate. Dad has taught Aleasha and I how to properly make a crepe - the perfect batter, the ideal pan, and the wrist motion to make the ultimate shape. Every child is such a fan of this tradition, that many have tried to carry it on in their own homes, even some of the brothers!

Crepes:
4 eggs
1/4 tsp. salt
2 c. flour
2 c. milk
1/2 c. melted butter

-mix eggs and salt, gradually add flour and milk
-beat with electric mixer or whisk until smooth; beat in melted butter
-refrigerate batter at least an hour; afterwards add milk to get the right consistency
-cook in 8 inch pan with 1/3 c. batter for each crepe, on medium heat
-makes 30-35 crepes
-recipe x4 makes 1 gallon of batter

Thanks dad for passing on your tradition to the next generation!

Cleone's Chewy Oatmeal Bars

Mom and Dad mixed their genius together to create this treasure. Oatmeal bars can be served fresh out of the oven or once cooled. The aroma will emanate through the house, bringing hungry children for delicious breakfast!

Oatmeal Bars
2 cubes butter
1 c. brown sugar
1/2 c. honey
dash of baking soda
3 1/2 c. oatmeal (slow-cooked preferred)
1 c. wheat germ

-grease a 9/13 pan using the butter wrappers
-In a large saucepan, combine butter, brown sugar, honey, and baking soda; bring to a boil
-remove from heat and add oatmeal and wheat germ
-stir until all moist and combined
- dump into pan and pat down with a spoon
-bake at 350 degrees for 5 minutes, push down edges immediately
(the longer it sets, the harder it gets)

Pumpkin Bread

This bread is a favorite of everyone, even picky eaters like Carlen and Caleb. It works well with any dinner, as a snack, or holiday gift to friends

Ingredients:
4 1/2 c. sugar
6 eggs
5 1/4 c. flour
3/4 tsp. baking powder
3 tsp. baking soda
1 1/2 tsp. salt
1 1/2 tsp. nutmeg
1 1/2 tsp. cloves
1 1/2 tsp. cinnamon
3 c. pumpkin
1 1/2 c. oil


Directions:

• Cream together the sugar and eggs in a large mixer
• Mix together all other ingredients in a Bosch/Kitchen Aide (can mix dry ingredients together first)
• Bake at 325 degrees for 1 hour & 10 minutes
• Makes 3 large loafs

#56 - Things To Do With a Cake Mix

This cookbook is wonderful, why not skip all the mess of starting from scratch?! I first made this cake for Carly's birthday and everyone loved it. So it has become one of my new favorite cakes. It's very moist and not too heavy, but just right!

Cookies & Cream Cake
1 white cake mix
1 1/4 c. water
1/3 c. vegetable oil
3 egg whites
1 1/2 c Oreo cookies, crushed
1 can vanilla frosting
1/2 c Oreo cookies, crushed

-In a large bowl, combine cake mix, water oil, and egg whites until smooth; gently stir in Oreos
-pour batter into a greased pan (13x9, my personal favorite is bundt pan)
-set oven to 350 degrees, bake 25-35 mintues (longer for a bundt pan), toothpick check!
-mix frosting with Oreos, then frost cake once cooled

Fruit Dip

Fruit Dip

Ingredients:
2 cups cottage cheese, pureed in food processor
2 containers lemon yogurt
1 cup whip cream
1/2 cup EggBeaters
1 Tablespoon vanilla
1-2 lemons or oranges - squeezed for juice

Puree cottage cheese, vanilla, EggBeaters, yogurt, and squeezed lemon juice in food processor until completely smooth. (EggBeaters is the best brand and flavor. Other brands do not have a great flavor, but you can test.) (Please try to use yogurt that does not have corn syrup. If you use plain yogurt, just add more lemon and a little honey.)
Whip cream in separate container.
Fold whip cream into cottage cheese blend. (The volume of whip cream should never be greater than the volume of the cottage cheese-yogurt blend. It seems to work best when the whipped cream is about 1/3 of the total product or about 1/2 of the size of the cottage cheese-yogurt blend.)
Keep refrigerated until used.

Stir-Fried Apples

Stir-Fried Apples

Ingredients:
8-12 Apples, depending upon how much you want
1/2 cup apple juice, if needed
1-2 cups Oatmeal (old fashioned is preferred)
1/2 cup maple syrup
1/2 cup honey
2 teasponns cinnamon
1 cup diced pecans

Precook oatmeal is a separate pan.
Use different types of apples for different flavors and textures. Peel and slice apples. Stir fry in butter until apples have reached desired softness texture. Add oatmeal and stir. Add apple juice if needed. (There may be enough juice from the apples so that no additional juice is needed.) Add maple syrup, honey, and diced nuts. Keep stirring until thick and gooey. Add cinnamon last and stir briefly. (Cinnamon will add to the gooiness; thus, you do not want to add it too early. Cinnamon will also lose flavor and become distasteful if cooked too long.)
Serve while warm, topped with Breyer's vanilla ice cream.

Save leftovers and refreigerate. It is delicious when cold for a snack the next day.

Caitlin's Pasta Salad

My roommate Caitlin has been making this salad for years and everyone LOVES it! A pasta salad sounded hard to me, but this is one of the simplest recipes and can be embellished however you want. This salad is perfect for showers, buffets, luncheons, or just school lunches. It makes a ton and saves really well in the fridge.

Pasta Salad
two bags pasta noodles (recommend rotini noodles, colored for presentation)
one bottle of Italian dressing
one bottle of Parmesan cheese
any vegetables - tomatoes, cucumbers, peppers, onions, olives, etc.
pepperoni optional
-cook the pasta until tender; drain, place in LARGE bowl; add a little dressing to prevent noodles from sticking to each other; place in fridge until vegetables are ready
-cut all vegetables while noodles are cooking
-once vegetables ready, remove noodles from fridge and add vegetables
-add the dressing and cheese until desired consistency
-serve and enjoy! Store extras in fridge

(she makes the yummiest & easiest foods!)

Zupas Night!!

Aleasha and I unknowingly put together what I will call Zupas night, it was that good! We had soup and sandwiches, perfect for the rainy days that are never ending here in Provo...

Vegetable Sandwich
spread:
6 oz cream cheese
2 avocados
garlic salt
-beat the cream cheese and avocados, adding salt to taste
sandwiches:
-cut desired vegetables (peppers, cucumbers, onions, tomatoes, lettuce, etc.)
-toast choice of bread in oven
-build sandwich as desired!

Tomato Basil Soup
it's a soup, so play around with it!
You can make a pesto sauce from scratch, or get one from the store. I chose the lazy way

Ingredients:
1/4 c. butter
3/4 tsp dried oregano
2/3 c. chopped onion
2 celery stalks, diced
pesto sauce
3 cans tomatoes - diced, stewed, or sauce (no chunks!)
2 tsp sugar
1 1/3 c. heavy cream

Directions:

• In a large pot, melt butter then add oregano, onion and celery. Saute until the onions are transparent, then add the pesto sauce
• Add tomatoes and sugar. If your soup is a weird color, don't worry, it will turn red as the veggies cook
• Transfer soup to a crock pot, cook on low for 2-3 hours
• Once done cooking, puree the soup if desired, then cook for another hour in crock pot
• After 4 hours in the crock pot, stir in cream and serve!

Honey Lime Fajitas

Aleasha made these for her family, and claims they were a huge hit!

Marinade:
1/3 cup honey
1/4 cup lime juice
2 tsp. - 1 Tb. chili powder
2 large cloves of garlic minced or 1/2 tsp. garlic power

-cut chicken into thin fajita-like slices
-soak in honey marinade for a few hours (or overnight)
-when ready to eat, pour chicken + marinade into pan and saute until almost done; drain all of the liquid out then continue cooking until chicken is brown
-serve with sauteed onions and red, yellow and orange bell peppers

Cauliflower Cheddar Soup

2 T. butter
1 medium onion, chopped
1/4 c. flour
1/2 tsp. salt
2 c. milk
2 c. chicken broth
1 head cauliflower, cut up
2 c. shredded Cheddar cheese

-In a 4-quart saucepan, add butter over medium heat. Cook onion until golden brown, stirring occasionally. Stir in flour and salt; cook 2 minutes, stirring frequently
-gradually stir in milk, chicken broth, and 1 1/2 cups water; add cauliflower and heat to boiling over high heat. Reduce heat to low; cover and simmer until cauliflower is tender, about 10 minutes.
-mash cauliflower in blender or food processor until very smooth
-return cauliflower mixture to saucepan; heat over medium heat until hot, stirring occasionally. Remove from heat; stir in mustard and 1 1/2 cups cheese until melted and smooth. Serve!

Dad's Salsa

Knowing dad's ways of cooking, this is done with little measurements and makes a very large load, so be prepared!

1 bushel of cilantro
1 red onion (using only half)
2 Tbsp tomato paste
2 cans Mexican flavored tomatoes
2 cans diced tomatoes
Kosher salt
Mrs. Dash (of course)

-cut leaves off cilantro leaves; use food processor until well cut and fine
-cut red onion in half; dice with food processor until mixed well with cilantro
-add most of tomato paste, add the juice from the Mexican tomatoes to puree, mix well
-dump into a large bowl, add diced tomatoes (puree if want smooth)
-add salt and Mrs. Dash to taste