Friday, February 24, 2012

Strawberry Mango Salsa (McConkie Menu)


3/4 Cup strawberries, finely diced
3/4 Cup mangos, finely diced
1/4 Cup red onion, finely chopped
6 basil leaves, finely chopped
1 TBSP fresh lemon juice
1/4 tsp. sea salt
1/4 tsp. black pepper

Combine all ingredients and allow to sit in the refrigerator for a few hours, covered.

Sour Cream and Bacon Crockpot Chicken (Mom's with Crockpots)

This recipe is from

  • 8 bacon slices
  • 8 boneless, skinless chicken breasts
  • 2 (10 oz) cans roasted garlic cream of mushroom soup
  • 1 cup sour cream
  • 1/2 cup flour (all purpose or gluten free blend)
  • Salt and pepper to taste
  1. Place the bacon in a large skillet and cook over medium-low heat . You want the bacon to bepliable and not crisp. Drain on paper towels. If you use this method, reduce the flour to 1/4 cup. Or don’t cook the bacon and proceed with the recipe.
  2. Then wrap one slice of bacon around each boneless chicken breast and place in a 4-5 quart crockpot.
  3. In medium bowl, combine condensed soups, sour cream, and flour and mix with wire whisk to blend. Pour over chicken.
  4. Cover crockpot and cook on low for 6-8 hours until chicken and bacon are thoroughly cooked. You may want to remove the chicken and beat the sauce with a wire whisk so it is very well blended.
  5. Pour sauce over chicken.
  6. If you have a newer crockpot, check the chicken at 5 hours. The internal temp should be 160 -170 degrees F.
Serve over rice, couscous, or wide egg noodles.

Cinnamon Roll Cake (Rumbly In My Tumbly)

3 c. flour
1/4 tsp.salt
1 c. sugar
4 tsp. baking powder
1 1/2 c. milk
2 eggs
2 tsp. vanilla
1/2 c. butter, melted

1 c. butter, softened
1 c. brown sugar
2 Tbsp. flour
1 Tbsp. cinnamon

Mix all ingredients together except for the butter. Slowly stir in the melted butter and pour into a greased 9x13 pan. For the topping, mix all the ingredients together until well combined. Drop evenly over the batter and swirl with a knife. Bake at 350 for 28-32 minutes.

2 c. powdered sugar
5 Tbsp. milk
1 tsp. vanilla

While the cake is warm drizzle the glaze over the cake.

Strawberry Lemonade Layer Cake (Easy Baked)

  • One box of strawberry cake mix (plus oil, water and eggs as directed on box)
  • 8oz. Philadelphia Cream Cheese (softened to room temp.)
  • 1 packet (0.23oz.) of Kool-Aid Lemonade
  • Yellow food coloring gel (as desired for color)
  • 2cups Jet-Puffed Marshmallow Creme
  • 8 oz. Cool Whip Topping
  • Fresh strawberries to garnish.
  • Make cake according to box and bake in 2- 9 inch round cake pans as directed.  Turn finished cakes over on cake racks and allow to cool completely.
  • Cream together cream cheese, lemonade and yellow food coloring until smooth.
  • Mix marshmallow creme in and then mix in Cool Whip until completely smooth.  Refrigerate until cake is cooled and cut.
  • Cut each cake layer in half.
  • Alternating layers of cake with layers of filling, assemble cake.  End with layer of filling.
  • Top with sliced strawberries.
  • Refrigerate and serve chilled.

Wednesday, February 22, 2012

Cauliflower Augratin (Point-less Meals)

I made this for dinner tonight and it was yummy! I only used a head of cauliflower 

and then half the recipe. I did add extra salt. :)
serves 12 ( 4 points + )

3 pkgs. ( 16 oz each ) frozen cauliflower
1 large onion, chopped
⅓ c. butter, cubed
⅓ c. flour
½ tsp. salt
¼ tsp. ground mustard
¼ tsp. pepper
2 c. skim milk
½ c. grated Parmesan cheese

½ c. whole wheat soft bread crumbs
2 T. butter, melted
¼ tsp. paprika

Cook cauliflower in a Dutch oven with a little water; drain.
Place cauliflower in the bottom of a 13 x 9 dish coated with cooking spray.
Meanwhile, in a large saucepan, melt butter. Add onions and cook until tender. 

Stir in flour, mustard, salt and pepper. Gradually add milk, stirring and cooking until thickened. Remove from heat; add Parmesan cheese. Stir until blended.
Spread cheese mixture over cauliflower.
Mix bread crumbs with butter and paprika. Sprinkle over cheese mixture. 

Bake, uncovered, at 350 for 30-35 minutes.

Monday, February 20, 2012

Menu Plan 2/20/12 - 3/4/12

2/20/12 Panera Broccoli Cheddar Soup

2/21/12 - Aussie Chicken

2/22/12 - Tortellini Spinach Bake

2/23/12 - Baked Djon Salmon sweet potatoes
2/24/12 - Philly Steakums/veggies/chips

2/25/12 - Taco's/Mexican rice

2/26/12 - Lunch: Pork Carnitas rice Dinner: Crescent Pepperoni Rollups

2/27/12 - Lemon Garlic Shrimp

2/28/12 - Spaghetti/bread/zuchinni

2/29/12 - Hudson's Tilapia

3/1/12 - leftovers

3/2/12 - Stuffed Cabbage Casserole

3/3/12 - Tomato Basil soup cheese

3/4/12 - Fiesta Chicken

Baked Chicken Taquitos - Lightened Up (A Wise Cook)


1/2 cup plain Greek yogurt (if you use regular yogurt, you will need to strain it)
1/3 cup green salsa
1 Tablespoon lime juice
1/2 heaping teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1 teaspoon cilantro
2 cups cooked, shredded chicken (I used boneless, skinless chicken)
1 cup shredded monterey jack cheese
12-14 flour tortillas (fajita size)
Cooking Spray
Sea Salt

1) Preheat oven to 425. Line a large baking sheet with foil and spray with cooking spray. Set aside.
2) In a large bowl combine greek yogurt, salsa, lime juice, cumin, chili powder, onion powder, garlic powder, and cilantro. Mix well. Stir in cooked shredded chicken and shredded cheese. *This can be made up to 24 hours in advance. Just cover the bowl with plastic wrap and stick it in the fridge!
3) Spread about 2 spoonfuls (about 2 tablespoons) of filling on center of tortilla. 
Roll tortilla up as tight as you can (without the filling coming out of the sides)! Place seam side down on baking sheet. Repeat with remaining tortillas.
4) Spray top of taquitos generously with cooking spray (I used PAM Canola Oil spray). Sprinkle generously with sea salt. 
5) Bake at 425 for 15 minutes. The edges should be golden brown and the tops should be crisp. Let sit 5-10 minutes before eating. 
Makes 12-14 taquitos

Soft and Chewy Snickerdoodles (Our Best Bites)

1 3/4 cups sugar (12.25 oz), divided
1 tablespoon ground cinnamon
2 1/2 cups (12.5 oz) all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon table salt*
8 tablespoons (1 stick) unsalted butter* (not margarine) at room temp
8 tablespoons vegetable shortening
2 large eggs
*if using salted butter, just omit table salt
Preheat oven to 375 degrees.  line 2 baking sheets with parchment paper.  Combine 1/4 cup sugar and cinnamon in shallow dish and set aside.  Whisk flour, cream of tartar, baking soda, and salt together in medium bowl.
Beat butter, shortening, and remaining 1 1/2 cups sugar together on medium speed until light and fluffy, 3-6 minutes.  Beat in eggs, one at a time, until incorporated, about 30 seconds, scraping down bowl as needed.
Reduce speed of mixer to low and slowly add flour mixture until combined, about 30 seconds.  Give dough final stir to ensure that no flour pockets remain.
Working with 2 tablespoons of dough at a time, roll into balls.  Working in batches, roll dough balls in cinnamon sugar mixture to coat and set on prepared baking sheet spaced 2 inches apart.
Bake 1 sheet at a time until edges of cookies are set and just barely beginning to brown, but centers are still soft and puffy, about 10-12 minutes.  The cookies should look raw between the cracks and seem underdone.  Let cookies cool on baking sheet for 10 minutes, then transfer to a wire rack and let cool to room temperature.  Makes about 2 dozen 3-4 inch cookies.

Thursday, February 16, 2012

Homemade Twix Bars (Thousand Dollar Bars)

Recipe photo



  • 2 cups caramel, cut into small chunks
  • 3 tablespoons heavy cream


  • 3 cups chopped milk chocolate or dark chocolate, melted
  • 1 tablespoon vegetable shortening (optional)


1) FOR THE CRUST: Preheat your oven to 300°F. Spray a 9" x 13" pan lightly with cooking spray, or line with parchment, and set aside.
2) In a medium-sized bowl, beat together the butter, sugar and vanilla. Add the flour. At first the mixture may seem dry, but will come together as you continue to beat at medium speed.
3) Take the dough (it will be somewhat stiff) and press it evenly into the pan. Lightly flouring your fingertips will help with any sticking.
4) Prick the crust all over with a fork. The holes will allow steam to escape and the crust will bake evenly with fewer bubbles.
5) Bake the crust until it's lightly golden brown on top and the edges are deeper golden brown, about 35 to 45 minutes. Remove from the oven and immediately run a knife around the edges to loosen the crust. Set it aside to cool completely.
6) FOR THE CARAMEL LAYER: Melt the caramel and cream over low heat in a small saucepan. Pour the caramel over the cooled crust and set in the refrigerator for 30 minutes to chill and firm up.
7) FOR THE CHOCOLATE LAYER: Melt the milk or dark chocolate slowly in a double boiler or over very low heat. If it seems very thick, add a tablespoon of shortening to thin it. Pour evenly over the chilled caramel layer and spread to cover all of the caramel. Return to the fridge until the chocolate is well set. Cut into 2" x 2" squares to serve. It's best to store these bars in the refrigerator.
8) These bars can also be cut and dipped in milk chocolate to resemble Twix ® bars. After the caramel layer has chilled firm, cut down the length of the pan, splitting the bars into two long, narrow bars. Then cut each long strip into "fingers". Dip the chilled bars into melted chocolate and place on parchment paper to set for several hours.