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5-6 Tomatillos (lime size)
2-3 Avocados
1/2 Onion
1-2 Jalepenos
1-2 bunches Cilantro
1 garlic clove
1 1/2 TBSP Lime juice
Salt, to taste
Puree together in a blender.
Free 7 Day Healthy Meal Plan (Sept 14-20)
4 days ago
Guacatillo (Tomatillo Avocado Salsa)
Yummy green salsa recipe that we ate over Thanksgiving at Grandma Jo's house. Compliments of Grandma Jo Ann.
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5-6 Tomatillos (lime size)
2-3 Avocados
1/2 Onion
1-2 Jalepenos
1-2 bunches Cilantro
1 garlic clove
1 1/2 TBSP Lime juice
Salt, to taste
Puree together in a blender.
5-6 Tomatillos (lime size)
2-3 Avocados
1/2 Onion
1-2 Jalepenos
1-2 bunches Cilantro
1 garlic clove
1 1/2 TBSP Lime juice
Salt, to taste
Puree together in a blender.
Soft Pretzels
From Mom - we loved eating these as kids and now I love making them with my kids
1 Tbsp yeast
1 Tbsp Sugar
1 ½ c warm water
4 c flour
Mix ingredients together adding flour last. Knead until smooth. Shape into animals or pretzels. Brush with melted butter & sprinkle with salt. Place on lightly greased cookie sheet. Bake @ 375 degrees for 10 minutes.
1 Tbsp yeast
1 Tbsp Sugar
1 ½ c warm water
4 c flour
Mix ingredients together adding flour last. Knead until smooth. Shape into animals or pretzels. Brush with melted butter & sprinkle with salt. Place on lightly greased cookie sheet. Bake @ 375 degrees for 10 minutes.
Jell-O Cookies
From Mom
These are fun because of the bright colors (match color with holidays)
2 eggs
½ cup margarine
1 cup sugar
2 ½ cups flour
Pinch salt
1 tsp baking powder
1 small package Jell-O (flavoring your choice)
Cream butter and sugar. Add eggs. Add Jell-O. Add flour, baking powder, and salt. Roll small teaspoonfuls into balls and place on greased cookie sheet. Use glass with indented bottom. Sugar the bottom of glass and press cookies lightly. Bake @ 350 degrees for 8-10 minutes until color is very light.
These are fun because of the bright colors (match color with holidays)
2 eggs
½ cup margarine
1 cup sugar
2 ½ cups flour
Pinch salt
1 tsp baking powder
1 small package Jell-O (flavoring your choice)
Cream butter and sugar. Add eggs. Add Jell-O. Add flour, baking powder, and salt. Roll small teaspoonfuls into balls and place on greased cookie sheet. Use glass with indented bottom. Sugar the bottom of glass and press cookies lightly. Bake @ 350 degrees for 8-10 minutes until color is very light.
Mom's Quick Soup
I got this from Mom and she called it "Mom's Quick Soup", so I think it actually comes from Grandma Cheryl
Easy and great for rainy days.
½ lb hamburger
1 can each:
Bean with Bacon Soup
Vegetable Soup
Tomato Sauce
Water (1-2 cans)
Brown hamburger. Add remaining ingredients and heat through.
Easy and great for rainy days.
½ lb hamburger
1 can each:
Bean with Bacon Soup
Vegetable Soup
Tomato Sauce
Water (1-2 cans)
Brown hamburger. Add remaining ingredients and heat through.
Turkey/Chicken Pillows
From Mom
Great for left-over turkey or anytime with chicken.
3 cups turkey or chicken – cooked and chopped
2 tbsp soft butter
6 oz cream cheese
Celery
Onion
4 ounces mushrooms (if canned – drain)
2 cans crescent rolls
Sauté celery and onion in butter. Mix celery, onion, butter and cream cheese. Add mushrooms and meat. Open rolls and place ¼ cup mixture on each. Mold dough around mixture in any shape. Melt 4 tbsp butter. Roll each pillow in butter and then in bread crumbs. Place on cookie sheet. Bake @ 375 degrees for 20 minutes.
Gravy:
4 tbsp butter
8 tbsp flour
3 cups chicken broth
1 can canned milk
Makes a white sauce – melt butter and stir in flour until dissolved. Add liquids and simmer until thickened. Could use cream of mushroom soup as a topping instead if desired.
Great for left-over turkey or anytime with chicken.
3 cups turkey or chicken – cooked and chopped
2 tbsp soft butter
6 oz cream cheese
Celery
Onion
4 ounces mushrooms (if canned – drain)
2 cans crescent rolls
Sauté celery and onion in butter. Mix celery, onion, butter and cream cheese. Add mushrooms and meat. Open rolls and place ¼ cup mixture on each. Mold dough around mixture in any shape. Melt 4 tbsp butter. Roll each pillow in butter and then in bread crumbs. Place on cookie sheet. Bake @ 375 degrees for 20 minutes.
4 tbsp butter
8 tbsp flour
3 cups chicken broth
1 can canned milk
Makes a white sauce – melt butter and stir in flour until dissolved. Add liquids and simmer until thickened. Could use cream of mushroom soup as a topping instead if desired.
Chicken & Sliced Beef
There should be a better name for this - it's delicious!
From Mom - as far as I know :)
Boneless Chicken
Bacon – semi cooked
Dried beef circles* [*in a jar in canned meat isle]
Cream of mushroom soup
Sour cream
Lay chicken out. Put beef inside & roll up. Put 1 slice of bacon around each. Place in baking dish. Mix equal parts soup and sour cream and pour over chicken (the more sauce the merrier.) Bake @ 250-275 degrees for 4 hours. -Cover w/ foil for 3 hours then remove for last hour. Serve with rice.
From Mom - as far as I know :)
Boneless Chicken
Bacon – semi cooked
Dried beef circles* [*in a jar in canned meat isle]
Cream of mushroom soup
Sour cream
Lay chicken out. Put beef inside & roll up. Put 1 slice of bacon around each. Place in baking dish. Mix equal parts soup and sour cream and pour over chicken (the more sauce the merrier.) Bake @ 250-275 degrees for 4 hours. -Cover w/ foil for 3 hours then remove for last hour. Serve with rice.
French Dip Sandwiches
from Grandma Cheryl
2-3 lbs boneless roast (chuck roast)
1 can Campbell’s French Onion Soup
1 can Campbell’s Beep Consommé Soup
1 can Beef Broth
1 tsp beef bouillon granules
Place roast in Crockpot. Combine all soups/broth and bouillon. Pour over roast. Cook on low for ~ 6 hours. Remove meat and shred. Serve on rolls. Use cooking juice as dip.
2-3 lbs boneless roast (chuck roast)
1 can Campbell’s French Onion Soup
1 can Campbell’s Beep Consommé Soup
1 can Beef Broth
1 tsp beef bouillon granules
Place roast in Crockpot. Combine all soups/broth and bouillon. Pour over roast. Cook on low for ~ 6 hours. Remove meat and shred. Serve on rolls. Use cooking juice as dip.
Salsa Chicken
4 frozen boneless chicken breasts
2 16 oz jars salsa (your favorite kind)
1-2 tsp lemon juice
1-2 tsp lime juice
1-2 tsp garlic powder
Cook in crockpot for 4-5 hours on low.
Shred chicken. Serve with chips or in a tortilla with cheese and sour cream.
2 16 oz jars salsa (your favorite kind)
1-2 tsp lemon juice
1-2 tsp lime juice
1-2 tsp garlic powder
Cook in crockpot for 4-5 hours on low.
Shred chicken. Serve with chips or in a tortilla with cheese and sour cream.
Cream Puff Dessert
From Aunt Lisa
3/4 c "Imperial" margarine
1 c water
Combine and bring to a boil
Add: 1 c flour
1/4 tsp salt
Stir into above mixture until it forms a ball
Let cool 5-10 minutes
Then beat 4 eggs in 1 at a time until it becomes smooth
Spread in a sprayed cookie sheet
Bake @ 400 degrees for 25 minutes
Let cool completely
Beat 8 oz cream cheese until smooth
Combine 2 pkg vanilla instant pudding
and 3 cups milk
Add vanilla mixture to cream cheese
Spread over puff
Top with cool whip and drizzle with Hershey's chocolate syrup.
3/4 c "Imperial" margarine
1 c water
Combine and bring to a boil
Add: 1 c flour
1/4 tsp salt
Stir into above mixture until it forms a ball
Let cool 5-10 minutes
Then beat 4 eggs in 1 at a time until it becomes smooth
Spread in a sprayed cookie sheet
Bake @ 400 degrees for 25 minutes
Let cool completely
Beat 8 oz cream cheese until smooth
Combine 2 pkg vanilla instant pudding
and 3 cups milk
Add vanilla mixture to cream cheese
Spread over puff
Top with cool whip and drizzle with Hershey's chocolate syrup.
Dill Weed Dip
from Grandma JoAnn
2/3 c sour cream
2/3 c mayo
1 TBSP onion (finely chopped)
1 TBSP parsley (finely chopped)
1 tsp dill weed (dried)
1 tsp seasoning salt
Mix together. Serve with veggies or potato chips.
2/3 c sour cream
2/3 c mayo
1 TBSP onion (finely chopped)
1 TBSP parsley (finely chopped)
1 tsp dill weed (dried)
1 tsp seasoning salt
Mix together. Serve with veggies or potato chips.
Veggie Pizza
Another one of Mom's famous recipes:
Spread out crescent rolls on a cookie sheet and press sides together so it makes one large "crust". Bake according to directions on can (~350 degrees for 11-13 min). Let cool.
Mix softened cream cheese, Ranch packet, and sour cream. You could use more cream cheese and less sour cream, or vice versa (depends on your taste and the consistency you want).
Spread mixture on crescent crust. Top with sliced veggies. (This is served cold)
- 2 cans Crescent rolls
- 8 oz cream cheese
- Sour cream
- 1 packet Ranch Dip Mix
- Veggies - any kind you want. I like to make sure I have a variety of colors so I use green pepper, carrots, and tomato. You could also use red or yellow peppers or cucumber or an other favorite vegetable.
Spread out crescent rolls on a cookie sheet and press sides together so it makes one large "crust". Bake according to directions on can (~350 degrees for 11-13 min). Let cool.
Mix softened cream cheese, Ranch packet, and sour cream. You could use more cream cheese and less sour cream, or vice versa (depends on your taste and the consistency you want).
Spread mixture on crescent crust. Top with sliced veggies. (This is served cold)
Fruit Dip
Mom's famous fruit dip:
8 oz cream cheese (softened)
13 oz marshmallow cream
Beat until smooth. Serve cold with fresh fruit.
13 oz marshmallow cream
Beat until smooth. Serve cold with fresh fruit.
Quinoa and Black Beans
(pronounced Keen-wa) - (recipe given to me from another friend in my ward, Kari C.)
Great vegetarian dish. Quinoa is a grain high in protein and can usually be found in the bulk food section.
1 TBSP vegetable oil
1 small onion, chopped
1/2 red or green bell pepper, chopped
3 cloves garlic, minced
3/4 cup uncooked quinoa
1 1/2 cup vegetable (or chicken) broth
1 tsp ground cumin
1/8 - 1/4 tsp cayenne pepper (depends on how spicy you like it)
1 cup frozen corn kernels
1 can black beans, rinsed and drained
1/2 cup cilantro, roughly chopped
Heat oil in skillet over medium heat. Saute onion and bell pepper until soft. Add garlic and saute 30 seconds more. Mix quinoa into skillet and cover with broth. Season with cumin, cayenne pepper, salt and pepper (to taste). Bring Mixture to a boil. Cover, reduce heat, and simmer 15 minutes. Stir in frozen corn and simmer 5 more minutes. Mix in black beans and cilantro and cook until heated through. Enjoy your delicious and healthy Quinoa! :)
Great vegetarian dish. Quinoa is a grain high in protein and can usually be found in the bulk food section.
1 TBSP vegetable oil
1 small onion, chopped
1/2 red or green bell pepper, chopped
3 cloves garlic, minced
3/4 cup uncooked quinoa
1 1/2 cup vegetable (or chicken) broth
1 tsp ground cumin
1/8 - 1/4 tsp cayenne pepper (depends on how spicy you like it)
1 cup frozen corn kernels
1 can black beans, rinsed and drained
1/2 cup cilantro, roughly chopped
Heat oil in skillet over medium heat. Saute onion and bell pepper until soft. Add garlic and saute 30 seconds more. Mix quinoa into skillet and cover with broth. Season with cumin, cayenne pepper, salt and pepper (to taste). Bring Mixture to a boil. Cover, reduce heat, and simmer 15 minutes. Stir in frozen corn and simmer 5 more minutes. Mix in black beans and cilantro and cook until heated through. Enjoy your delicious and healthy Quinoa! :)
Popcorn Chex Mix
Yummy! (I got this recipe from a friend in my ward, Mattie H. Just thought I'd share it!)
1 box Chex cereal, any kind
1 bag popped popcorn (make sure you take out the kernels)
1 cup slivered almonds
1 cup whole pecans
Put in a bowl and mix around
In a pan, boil:
2 cups brown sugar
1 tsp vanilla
1 tsp baking soda
3/4 cups corn syrup
Bring to a boil, then boil for 5 minutes.
After being boiled, dump over the Chex mixture and place on one cookie sheet or two 9x13 pans. Cook in oven at 225 degrees for an hour, stirring at the half hour mark.
After an hour, take out of oven to cool. Stir every 15 minutes so you don't get huge chunks.
Enjoy!
1 box Chex cereal, any kind
1 bag popped popcorn (make sure you take out the kernels)
1 cup slivered almonds
1 cup whole pecans
Put in a bowl and mix around
In a pan, boil:
2 cups brown sugar
1 tsp vanilla
1 tsp baking soda
3/4 cups corn syrup
Bring to a boil, then boil for 5 minutes.
After being boiled, dump over the Chex mixture and place on one cookie sheet or two 9x13 pans. Cook in oven at 225 degrees for an hour, stirring at the half hour mark.
After an hour, take out of oven to cool. Stir every 15 minutes so you don't get huge chunks.
Enjoy!
Whole Wheat Waffles
This recipe was shared with us from Amy Smith. (I've still yet to try it but it looks delicious. Let me know what you think.)
4 Cups White Wheat Flour
2 2/3 TB Baking Powder
1 TB Cinnamon
1 tsp Salt
4 Cups Milk or Water (can use rice milk)
2 TB Olive Oil
1 TB Vanilla Extract
2 Eggs
Can add yolks first and then whip whites separately, then add to batter as well (if lack of time, skip this step)
4 Cups White Wheat Flour
2 2/3 TB Baking Powder
1 TB Cinnamon
1 tsp Salt
4 Cups Milk or Water (can use rice milk)
2 TB Olive Oil
1 TB Vanilla Extract
2 Eggs
Can add yolks first and then whip whites separately, then add to batter as well (if lack of time, skip this step)
Grandma Flanary's Dill Pickles
Brine:
9 cups water
5 cups white vinegar
1 cup Pickling salt
Add brine ingredients into a sauce pan and heat until all salt dissolves. This brine will probably do at least 6 quart size jars filled with pickles.
In a quart size jar(s), stuff:
1 grape leaf
1 sprig of dill
1 slice of pimento and/or 1 clove garlic (optional).
Pack jars with cucumbers cut as desired (slices, chunks, strips, etc.). Add brine to near the top. Put on lid and process in boiling water bath for 15 minutes.
Store approximately 3 weeks before eating. Can store for 3 years or more in cool, dry place.
9 cups water
5 cups white vinegar
1 cup Pickling salt
Add brine ingredients into a sauce pan and heat until all salt dissolves. This brine will probably do at least 6 quart size jars filled with pickles.
In a quart size jar(s), stuff:
1 grape leaf
1 sprig of dill
1 slice of pimento and/or 1 clove garlic (optional).
Pack jars with cucumbers cut as desired (slices, chunks, strips, etc.). Add brine to near the top. Put on lid and process in boiling water bath for 15 minutes.
Store approximately 3 weeks before eating. Can store for 3 years or more in cool, dry place.
Chewy Toffee Bars
Cream together:
1 ½ c butter or margarine
1 ½ c brown sugar
2 eggs
Add:
2 ¼ c flour
¾ tsp baking powder
1 ½ tsp vanilla
Spread on cookie sheet. Bake @ 350 degrees for 15-20 minutes (until lightly golden and toothpick comes out clean). Remove from oven and put 6 Hershey candy bars on top immediately. Spread when melted. Top with nuts (if desired).
1 ½ c butter or margarine
1 ½ c brown sugar
2 eggs
Add:
2 ¼ c flour
¾ tsp baking powder
1 ½ tsp vanilla
Spread on cookie sheet. Bake @ 350 degrees for 15-20 minutes (until lightly golden and toothpick comes out clean). Remove from oven and put 6 Hershey candy bars on top immediately. Spread when melted. Top with nuts (if desired).
Flanary Homemade Ice Cream
Makes 2 quarts
2 eggs
1 Tbsp vanilla
1 cup whipping cream
3/4 cup sugar
2 cups milk
-Whip eggs first
-Make sure sugar is dissolved completely
-Add mixture to ice maker and follow individual machine's instructions.
Add any other ingredient according to your tastes: Oreos, Raspberries, Cocoa, Chocolate Chips, etc!
CONSUME ENTIRELY!!!!!! GO!
2 eggs
1 Tbsp vanilla
1 cup whipping cream
3/4 cup sugar
2 cups milk
-Whip eggs first
-Make sure sugar is dissolved completely
-Add mixture to ice maker and follow individual machine's instructions.
Add any other ingredient according to your tastes: Oreos, Raspberries, Cocoa, Chocolate Chips, etc!
CONSUME ENTIRELY!!!!!! GO!
Twice Baked Potatoes
Ingredients
Red potatoes (creamier taste) or Regular potatoes (starchier taste)
Sour cream and/or cream cheese
Cheddar cheese
Bacon
Seasonings: oregano, garlic salt, pepper, etc.
Directions
-Bake potatoes in oven at approx. 400 degrees for 45 mins-1 hour (like regular baked potatoes). *Tip for a delicious skin: After poking potato w/ fork, rub each potato with vegetable oil and wrap in tin foil.
-Cook bacon in frying pan, cut into tiny pieces and set aside.
-Take potatoes out of oven and cut in halves. Spoon out the insides leaving the skins as a shell. Set aside shells.
-Combine potato insides with sour cream, butter, and/or cream cheese (whatever amount that you prefer). Mix as if making mashed potatoes. (Can add a little milk to make it creamier if desired.)
-Add graded cheese and bacon bits. Mix altogether.
-Spoon in some of the bacon grease (optional, but adds a lot of the flavor).
-Add mixture back into the skins.
-Spray and place in a Pyrex pan.
-Put back in the oven for about 30 mins or until golden brown on top.
Ta da! Done. Enjoy with your favorite vegetable side dish!
White Chili
Given to us from Amy Smith and Maria Baron. Thank you for another great recipe that must be shared with the Dopp and Fullmer families! ;) I personally like this better than regular chili.
3-4 boiled chicken breasts (in chicken broth or water), cook thoroughly
3 (15-15.5 oz) cans great northern or white kidney (cannellini) beans, rinsed & drained
1 c chopped onion
1 1/2 c chopped red, green, or yellow sweet peppers
2 fresh jalapeño chili peppers, chopped
2 cloves garlic, minced
2 tsp ground cumin
1/2 tsp salt
1/2 tsp dried oregano, crushed
3 1/2 c chicken broth/cream of chicken soup/ sour cream
Shredded Monterey Jack cheese
Tortilla chips/strips
Combine in crockpot, cover and cook on low-heat for 8-10 hours or high heat for 4-5 hours.
Top with cheese, sour cream, and/or tortilla strips!
NOTE: Kory and I like it spicy, but even with all the called for ingredients, we don't find it too spicy. If you do not like spice, use a smaller amount of jalapeños.
NOTE: For creamier soup, use more cream of chicken soup over chicken broth.
3-4 boiled chicken breasts (in chicken broth or water), cook thoroughly
3 (15-15.5 oz) cans great northern or white kidney (cannellini) beans, rinsed & drained
1 c chopped onion
1 1/2 c chopped red, green, or yellow sweet peppers
2 fresh jalapeño chili peppers, chopped
2 cloves garlic, minced
2 tsp ground cumin
1/2 tsp salt
1/2 tsp dried oregano, crushed
3 1/2 c chicken broth/cream of chicken soup/ sour cream
Shredded Monterey Jack cheese
Tortilla chips/strips
Combine in crockpot, cover and cook on low-heat for 8-10 hours or high heat for 4-5 hours.
Top with cheese, sour cream, and/or tortilla strips!
NOTE: Kory and I like it spicy, but even with all the called for ingredients, we don't find it too spicy. If you do not like spice, use a smaller amount of jalapeños.
NOTE: For creamier soup, use more cream of chicken soup over chicken broth.
Grandma Fullmer's Rice Krispies
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| Our 7-year old niece, Madison, took this picture. She did such a good job! |
Bring to Boil (Don't Stir):
-1 cup sugar
Take off heat & add:
-1 cup Peanut Butter
-6 cups Rice Krispies.
Put mixture in Pyrex pan (9x13)
Topping:
-1 heaping cup of chocolate chips (milk or semi-sweet)
-Almost 1 cup of butterscotch chips.
Microwave until not fully melted. Stir and pour on top.
Put in fridge to cool.
Grandma Jo's Sour Cream Waffles
1 cup flour
1 1/4 tsp. baking powder
1/8 tsp salt
1 tsp sugar
1 tsp baking soda
2 cups sour cream
3 eggs (separated and whites beaten until stiff)
Mix sour cream and egg yolks. Add dry ingredients and fold in stiffened egg whites. Cook in Belgium waffle maker (I don't know why it doesn't work in a regular waffle maker, but it doesn't). They should be thick and fluffy.
This is one of our favorite breakfasts and they go fast at our house!!
1 1/4 tsp. baking powder
1/8 tsp salt
1 tsp sugar
1 tsp baking soda
2 cups sour cream
3 eggs (separated and whites beaten until stiff)
Mix sour cream and egg yolks. Add dry ingredients and fold in stiffened egg whites. Cook in Belgium waffle maker (I don't know why it doesn't work in a regular waffle maker, but it doesn't). They should be thick and fluffy.
This is one of our favorite breakfasts and they go fast at our house!!
Yummy Fruit Salad
This is made by Grandma Fullmer but I really liked it. So I'm writing it down for my own reference, but if anyone wants to jump at it, be my guest. ;)
Chopped fruit: (suggested)
Strawberries
Apples
Bananas
Canned:
Pineapples
Mandarin Oranges
Mixed Fruit
Heat in separate pan:
1 can pineapple juice
1/3-1/2 cup sugar (however much you feel it needs)
2 heaping Tbsp of corn starch
Combine fruit with mix. Chill and Enjoy!!!
Chopped fruit: (suggested)
Strawberries
Apples
Bananas
Canned:
Pineapples
Mandarin Oranges
Mixed Fruit
Heat in separate pan:
1 can pineapple juice
1/3-1/2 cup sugar (however much you feel it needs)
2 heaping Tbsp of corn starch
Combine fruit with mix. Chill and Enjoy!!!
Grandma Fullmer's Zucchini Bread
3 eggs
2 teaspoons vanilla
1 cup vegetable oil (or Applesauce)
2 cups peeled/grated zucchini (using the small grating edge)
2 cups sugar
1/4 teaspoon baking powder
3 cups flour
3 teaspoons cinnamon
1 teaspoon baking soda
1 teaspoon salt
1/2 cup nuts (optional)
Mix wet and dry ingredients separately, then combine. Pour evenly into 2 bread pans. Bake at 325 degrees F for 1 hour.
2 teaspoons vanilla
1 cup vegetable oil (or Applesauce)
2 cups peeled/grated zucchini (using the small grating edge)
2 cups sugar
1/4 teaspoon baking powder
3 cups flour
3 teaspoons cinnamon
1 teaspoon baking soda
1 teaspoon salt
1/2 cup nuts (optional)
Mix wet and dry ingredients separately, then combine. Pour evenly into 2 bread pans. Bake at 325 degrees F for 1 hour.
Brittany's Cranberry Salsa
I have to give credit to my niece Brittany for this one...and it's a hit!!!
- 1 (12 ounce) bag cranberries, fresh or frozen
- 1 bunch cilantro, chopped
- 1 bunch green onions, cut into 3 inch lengths
- 1 jalapeno pepper, seeded and minced
- 2 limes, juiced
- 3/4 cup white sugar
- 1 pinch salt
- Combine cranberries, cilantro, green onions, jalapeno pepper, lime juice, sugar, and salt in the bowl of a food processor fitted with a medium blade. Chop to medium consistency. Refrigerate if not using immediately. Serve at room temperature.
Gogi (Korean Meat)
Originally given to us from Uncle Kurt who served in South Korea on his mission, this recipe has become one of our favorites...
1 1/2 TBSP sesame seeds
1 lb beef - sliced very thin
1/4 cup chopped green onions
2-3 cloves garlic (minced or crushed)
1/4 tsp salt
1/4 tsp pepper
1 TBSP sesame seed oil
1/4 cup soy sauce
3 TBSP sugar (or 3 TBSP Splenda)
Cook sesame seeds in dry skillet until slightly brown.
Combine seeds and all ingredients, except beef, into a bowl.
Add beef to the mix and let MARINADE for several hours in the fridge - the longer the better.
Cook in frying pan w/all the sauce.
Serve over rice.
1 1/2 TBSP sesame seeds
1 lb beef - sliced very thin
1/4 cup chopped green onions
2-3 cloves garlic (minced or crushed)
1/4 tsp salt
1/4 tsp pepper
1 TBSP sesame seed oil
1/4 cup soy sauce
3 TBSP sugar (or 3 TBSP Splenda)
Cook sesame seeds in dry skillet until slightly brown.
Combine seeds and all ingredients, except beef, into a bowl.
Add beef to the mix and let MARINADE for several hours in the fridge - the longer the better.
Cook in frying pan w/all the sauce.
Serve over rice.
Sugar Cookies
We made Halloween ones and they were so cute and Yummy! :)
Dough
1 cup Butter
2 cups Sugar
2 eggs
1 tps Vanilla
3 3/4 cups Flour
2 tsp baking powder
1/4 tsp salt
1/4 canned milk
Frosting
Combine 1/2 cube butter, 1/2 can evaporated milk, about a Tbsp vanilla, powdered sugar, and food coloring.
Bake 375 0F for 8-9 minutes
Frosting amounts vary by taste- experiment. Happy cookie cutting! :)
Dough
1 cup Butter
2 cups Sugar
2 eggs
1 tps Vanilla
3 3/4 cups Flour
2 tsp baking powder
1/4 tsp salt
1/4 canned milk
Frosting
Combine 1/2 cube butter, 1/2 can evaporated milk, about a Tbsp vanilla, powdered sugar, and food coloring.
Bake 375 0F for 8-9 minutes
Frosting amounts vary by taste- experiment. Happy cookie cutting! :)
Estrogonofe de Carne (Brazilian Beef Stroganoff)
So as many of you may know, I served a mission in Rio de Janeiro, Brazil and one of my favorite meals to eat (aside from beans and rice) was their form of Beef Stroganoff. I recently had it entered into the BYU International Cookoff because my brother really wanted me to enter, so I did, and I ended up winning a Regional Award for the Latin American Region. Haha Who da thunk it, eh? :)
Anyways, if you like international foods, you'll like this (Therefore, all existing Dopps should)! ;)
P.S. If it looks weird while you're cooking it, you're probably doing it right.
About 2.5 lbs of steak cut in pieces
Olive or Vegetable oil (for frying the steak)
2 gloves garlic
1 cup chopped onion
1/4 cup Ketchup
3 TB Worcestershire sauce
3 TB Mustard
1/2 cup tomato sauce or 4 ripe tomatoes blended into a sauce
1 small container mushrooms
2 TB flour
1 1/2 cups water
A pinch of baking soda
1 cup whipping cream
Salt and pepper to taste
White Rice
"Potato Sticks" (we usually find them at Smith's, but never Walmart.)
-Cut meat into small, thin, bite size pieces and cook in oil with the garlic and salt until done.
-Add onion, ketchup, mustard, Worcestershire sauce, tomato sauce, and mushrooms.
-In separate container, dissolve flour into water and then add to other ingredients and leave to boil for 5 minutes.
-Soon after, add baking soda.
-Remove from heat and add whipping cream (the cream will make the sauce go from a deep red color to a lighter orange like the picture).
(NOTE: we like more ketchup, so feel free to add more of ketchup, mustard, and Worcestershire sauce according to your tastes.)
Serve over White Rice and top with Potato Sticks (NOTE: it's just not the same w/o the potato sticks!) :)
Anyways, if you like international foods, you'll like this (Therefore, all existing Dopps should)! ;)
P.S. If it looks weird while you're cooking it, you're probably doing it right.
About 2.5 lbs of steak cut in pieces
Olive or Vegetable oil (for frying the steak)
2 gloves garlic
1 cup chopped onion
1/4 cup Ketchup
3 TB Worcestershire sauce
3 TB Mustard
1/2 cup tomato sauce or 4 ripe tomatoes blended into a sauce
1 small container mushrooms
2 TB flour
1 1/2 cups water
A pinch of baking soda
1 cup whipping cream
Salt and pepper to taste
White Rice
"Potato Sticks" (we usually find them at Smith's, but never Walmart.)
-Cut meat into small, thin, bite size pieces and cook in oil with the garlic and salt until done.
-Add onion, ketchup, mustard, Worcestershire sauce, tomato sauce, and mushrooms.
-In separate container, dissolve flour into water and then add to other ingredients and leave to boil for 5 minutes.
-Soon after, add baking soda.
-Remove from heat and add whipping cream (the cream will make the sauce go from a deep red color to a lighter orange like the picture).
(NOTE: we like more ketchup, so feel free to add more of ketchup, mustard, and Worcestershire sauce according to your tastes.)
Serve over White Rice and top with Potato Sticks (NOTE: it's just not the same w/o the potato sticks!) :)
Citrus Punch
Served at Kory and Shay's Wedding Luncheon...
3 c sugar
5 quarts water
1 TBSP lemon extract
1 TBSP citric acid
Mix and serve cold with ice. Can also add thinly sliced oranges, limes, and/or lemons for decoration.
3 c sugar
5 quarts water
1 TBSP lemon extract
1 TBSP citric acid
Mix and serve cold with ice. Can also add thinly sliced oranges, limes, and/or lemons for decoration.
Café Rio Salad
Tomatillo Dressing (Café Rio Dressing)
1 pkg of Hidden Valley Buttermilk Ranch (dry mix)
1 cup buttermilk
1 cup mayonnaise
1-2 tomatillos, peel
½ - 1 clove garlic, minced
½ - 1/3 bunched cilantro, chopped
½ tsp lime juice
½ - 1 small Jalapeno, seeds removed (or a few drops of green Tabasco)
Blend ingredients together in a blender. Add additional mayonnaise if dressing is too thin. Keep refrigerated.
Café Rio Salad:
Layer the following-
Put a little shredded cheese onto Tortillas & bake in the oven until cheese bubbles (@ 350 degrees)
Lime Rice (see following recipe)
Black beans
Grilled chicken
Lettuce (I use romaine)
Salsa
Tortilla chips
Guacamole
Sour cream
Tomatillo dressing (see previous recipe)
Squeeze fresh lime on everything
Lime Rice:
In sauce pan, sauté:
2 TBSP butter
1 yellow onion, chopped
4 cloves garlic, minced
In a large pot, bring the following to boil
6 2/3 c water
8 tsp chicken bullion
½ bunch cilantro, chopped
2 tsp cumin
2 small cans diced green chilies
1 TBSP lime juice
½ tsp salt
Add onion and garlic to boiling water. Add 3 cups long grain rice. Reduce heat, cover and simmer for 30 minutes.
Pico De Gallo
1 1/2 cups seeded, diced tomatoes (optional: dispose of part of the juice so that the pico is not too saturated in the end)
1/4 cup diced onion
1 tablespoon diced jalapenos
1 tablespoon minced garlic
Juice of 1-2 limes
3 tablespoons cilantro
Garlic powder, salt, and pepper to taste.
1 pkg of Hidden Valley Buttermilk Ranch (dry mix)
1 cup buttermilk
1 cup mayonnaise
1-2 tomatillos, peel
½ - 1 clove garlic, minced
½ - 1/3 bunched cilantro, chopped
½ tsp lime juice
½ - 1 small Jalapeno, seeds removed (or a few drops of green Tabasco)
Blend ingredients together in a blender. Add additional mayonnaise if dressing is too thin. Keep refrigerated.
Café Rio Salad:
Layer the following-
Put a little shredded cheese onto Tortillas & bake in the oven until cheese bubbles (@ 350 degrees)
Lime Rice (see following recipe)
Black beans
Grilled chicken
Lettuce (I use romaine)
Salsa
Tortilla chips
Guacamole
Sour cream
Tomatillo dressing (see previous recipe)
Squeeze fresh lime on everything
Lime Rice:
In sauce pan, sauté:
2 TBSP butter
1 yellow onion, chopped
4 cloves garlic, minced
In a large pot, bring the following to boil
6 2/3 c water
8 tsp chicken bullion
½ bunch cilantro, chopped
2 tsp cumin
2 small cans diced green chilies
1 TBSP lime juice
½ tsp salt
Add onion and garlic to boiling water. Add 3 cups long grain rice. Reduce heat, cover and simmer for 30 minutes.
Pico De Gallo
1 1/2 cups seeded, diced tomatoes (optional: dispose of part of the juice so that the pico is not too saturated in the end)
1/4 cup diced onion
1 tablespoon diced jalapenos
1 tablespoon minced garlic
Juice of 1-2 limes
3 tablespoons cilantro
Garlic powder, salt, and pepper to taste.
Heavenly Corn Bread
2 eggs (beaten)
1 1/2 sticks melted butter
1 cup milk
2 TBSP (heaping!) corn meal
1/2 tsp baking soda
1 cup sugar
2 cups bisquick
Mix all ingredients. Bake in greased 9x13 pan @ 350 degrees for 30 minutes.
1 1/2 sticks melted butter
1 cup milk
2 TBSP (heaping!) corn meal
1/2 tsp baking soda
1 cup sugar
2 cups bisquick
Mix all ingredients. Bake in greased 9x13 pan @ 350 degrees for 30 minutes.
Veggie Noodles
One day, we had almost nothing left for dinner. So Kory decided to see what he could make with what we had. He found zucchini, rotel and noodles and put them all together in his own concoction and it turned out to be one of our favorite meals now. It is also low in calories if you buy the healthier wheat spaghetti noodles which is what we used. The recipe is really simple:
2 Chicken Breast (optional)
2 Zucchini
1 package Mushrooms
1 Green or Red Pepper
1 Tomato
1 can Rotel
Lots of Basil
Sprinkled w/ Parmesan Cheese
First cut up a couple of Chicken Breasts, however much you want. If you want a vegetarian dish just leave chicken out. Cook the chicken in frying pan and then combine it with the vegetables. When the veggies are done, add rotel and basil. Cook noodles separate and set aside. Put desired amount of chicken/veggie mixture over noodles, top with Parmesan cheese. You can use almost any vegetables you want and there are no exact measurement because it's all exchangeable. This is just something easy and delicious for one of those laid back days. Feeds 4 people.
2 Chicken Breast (optional)
2 Zucchini
1 package Mushrooms
1 Green or Red Pepper
1 Tomato
1 can Rotel
Lots of Basil
Sprinkled w/ Parmesan Cheese
First cut up a couple of Chicken Breasts, however much you want. If you want a vegetarian dish just leave chicken out. Cook the chicken in frying pan and then combine it with the vegetables. When the veggies are done, add rotel and basil. Cook noodles separate and set aside. Put desired amount of chicken/veggie mixture over noodles, top with Parmesan cheese. You can use almost any vegetables you want and there are no exact measurement because it's all exchangeable. This is just something easy and delicious for one of those laid back days. Feeds 4 people.
Creamy Bowtie Pasta
Bow Tie Pasta
16 oz bag bow tie pasta - cook
1 lb bacon - fry and crumble
Chicken - cooked and cut in small pieces
Mushrooms - saute
Sauce
3 cloves garlic
*1 cup whipping cream
*1/2 cup butter
*1/2 cup Parmesan cheese
Melt butter in small saucepan. Add garlic, whipping cream, and Parmesan. Whisk on low heat 4-5 minutes. Add sauce to cooked pasta, bacon, chicken, and mushrooms.
*I always double these ingredients to create more sauce. Mom triples these and adds broccoli to the main ingredients.
Optional additions:
Broccoli (add to pasta water while cooking)
Peas (add to pasta water last 5 minutes of cooking)
Zucchini or other veggies
Garnish w/ tomatoes
16 oz bag bow tie pasta - cook
1 lb bacon - fry and crumble
Chicken - cooked and cut in small pieces
Mushrooms - saute
Sauce
3 cloves garlic
*1 cup whipping cream
*1/2 cup butter
*1/2 cup Parmesan cheese
Melt butter in small saucepan. Add garlic, whipping cream, and Parmesan. Whisk on low heat 4-5 minutes. Add sauce to cooked pasta, bacon, chicken, and mushrooms.
*I always double these ingredients to create more sauce. Mom triples these and adds broccoli to the main ingredients.
Optional additions:
Broccoli (add to pasta water while cooking)
Peas (add to pasta water last 5 minutes of cooking)
Zucchini or other veggies
Garnish w/ tomatoes
Addicting Corn and Black Bean Salsa
I got this salsa recipe from my good buddy Matt and doctored it up just a bit.
-2 cans whole cornel corn
-2 cans black beans drained and rinsed
-1 to 2 bunches chopped cilantro (the more the better in my mind)
-1 teaspoon chili powder
-1 Tablespoon cumin
-1 small can chopped chilis (chop even more)
-1 small can chopped jalapeños (chop even more)
-1 cup tomato based salsa
-1 small white onion chopped very fine
-2 cans black beans drained and rinsed
-1 to 2 bunches chopped cilantro (the more the better in my mind)
-1 teaspoon chili powder
-1 Tablespoon cumin
-1 small can chopped chilis (chop even more)
-1 small can chopped jalapeños (chop even more)
-1 cup tomato based salsa
-1/2 cup lemon juice
-a little lime juice
-salt to taste
Grandma Flanary's Buttermilk Syrup
Well, this isn't a "Dopp" recipe but its worth adopting into any family. Trust me, after eating this syrup, no other does justice. It is my absolute favorite, I must share it!
4 cubes butter
4 cups sugar
2 cups buttermilk
1 teaspoon vanilla
2 Tablespoons karo syrup (Optional. This just helps it from separating when you store it.)
4 cups sugar
2 cups buttermilk
1 teaspoon vanilla
2 Tablespoons karo syrup (Optional. This just helps it from separating when you store it.)
Boil for 5 minutes then immediately remove from heat and add 2 teaspoons baking soda.
Use a big pan because after adding the baking soda, it may overflow!
Makes a full pan.
ENJOY! =D
Recipies to come....
This is new and just getting started, but will be very exciting once we get going. We gots lots of fun stuff to share! :)
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