Tuesday, June 11, 2019


It's summer! Smoothies for breakfast. Another thing I make all the time that I haven't written down ever, so here you go.

2-3 ice cubes

2+ cups frozen fruit (we like strawberries and peaches best because they are less seed-y than some)

1 banana

1 yogurt (vanilla works with everything)

2 tsp. honey

Fruit juice (orange juice doesn't really work, but apple always does)

Put ingredients in order into a blender. Pour juice in last and fill until about 3/4 of the level of the fruit. Pulse a couple of times, then blend until you don't see any big chunks. Add more juice if it's not blending. Enjoy!

Monday, April 15, 2019

Bowties and Sausage

This recipe is in the second Sisters' Cookbook, but I don't think I've ever made it the way I've written it down there. Hm! It's an easy skillet dish that makes 75% of your family happy. (I'm a C-average around here. I've accepted it.) The Paremesan cheese on top didn't make it into the photo, but you get the idea.

1 lb. Farfalle pasta (bowtie) cooked al dente and set aside

1 lb. Italian Jimmy Dean sausage

1 medium white onion, chopped

2 cloves garlic, minced

2 15-oz. cans petite diced tomatoes (if you can find the kind with oregano and basil - bonus!)

1 1/2 c. heavy cream

2 T. fresh parsley (I didn't have any tonight)

1/2 tsp salt

Parmesan Cheese

In a large skillet, cook the sausage until all the pink is gone, breaking it up as it cooks. Add the chopped onion and continue to cook for about a minute. Add the minced garlic and cook for about 30 seconds. Pour in the tomatoes and cream, add the salt and parsley and stir well. (You need a big skillet for this, if you didn't get that already.) Let the sauce simmer on medium-low for about 10 minutes and it should thicken up. Put the cooked pasta into the sauce and stir combine. Serve with grated Parmesan cheese on the top.

Tuesday, November 13, 2018

Hearty Chicken Noodle Soup

This recipe comes from my neighborhood cookbook and we love it, but I haven't made it very often because the directions are messy. I'm going to attempt to clear them up here so that my mind can rest.

2/3 of a 16 oz. bag of Country Pasta noodles

Cook noodles according to package directions, drain and set aside.

4 cups chicken broth

1 small cube chicken bouillon

3 carrots, peeled and diced

2 ribs of celery, diced

1 small onion, diced

Put all ingredients into a large soup pot, bring to a boil. Lower heat to medium and cook vegetables for about 10 minutes or until they're soft.

Add to the vegetables and chicken broth:

2 cans Cream of Chicken Soup

2 cups chicken, cooked and diced (I used a rotisserie chicken)

1/4 cup melted butter and 1/3 cup flour whisked together

1 cup milk

Salt and pepper

With a large whisk, blend ingredients together. Add cooked noodles and stir with a large wooden spoon.

Tuesday, August 7, 2018

Fresh Raspberry Pie

I had the brilliant idea to use something from the weekly specials at Kohler's (the local grocery store that advertises in the Lehi Free Press) in a recipe from the Lehi Historical Society Cookbook, make and photograph the recipe and publish it alongside the weekly Kohler's ad. The only hitch is we get the new ad on Monday and the paper is put together early on Tuesday. That means 24 hours to find the recipe, get ingredients, make it, take a picture of it. Are you sweating too?! It worked, though! And this pie was DELICIOUS. I cheated with a Marie Callendar's pie crust, but as always, back off.

1 c. sugar

1 c. water

3 Tb cornstarch

1 Tb white corn syrup

1/8 tsp salt

1/4 tsp red food coloring

3 Tb dry raspberry flavored Jell-O

1 quart or 4 cups fresh raspberries

1 pre-baked pie crust

In a heavy saucepan, combine sugar, water, cornstarch, corn syrup, salt, and food coloring. Bring to a boil and cool until nearly clear and thick. Add Jell-O and mix well. Cool. Fold in whole raspberries. Pour into baked pie shell.

Refrigerate. Serve with fresh whipped cream. (The recipe adds, "or Cool Whip," but you're better than that.)

Sunday, May 6, 2018

Maya Angelou's Cold Potato Salad

I tried a lot of potato salad recipes before this one, but zero after this one. KnowwhatI'msayin'?! You'll need the Costco mayo jar for this :).

6 c. peeled, diced, cooked potatoes

1 medium onion, finely chopped

1 c. finely diced celery

1 c. chopped dill pickles

1 c. sweet relish

8 large hard-boiled eggs, 4 chopped, 4 whole

2 c. mayonnaise

Fresh parsley, chopped

First! A perfect hard boiled egg: Bring a large pot of water to a boil. Gently place each egg into the boiling water (I use a spoon). Continue to boil for 12 minutes. Drain water quickly and fill the pot with cold water and as many ice cubes as you can fit. If you have time, refrigerate the eggs for a while until you're ready to use them. About 90% of the eggs peel easily and perfectly.

Back to potato salad. Combine potatoes, onion, celery, pickles, and chopped eggs. Whisk mayo and sweet relish together. Pour a third of the sauce over the rest of the ingredients and stir, then pour the next third and stir, then the final third and stir. Slice the remaining four eggs and arrange on top of the salad in the bowl. Dust with parsley. Refrigerate for a few hours, or for as long as you can before serving.

Sunday, March 18, 2018

Salmon with Cucumber Dill Sauce

Salmon is my favorite. I was craving it while I was at the grocery store yesterday and the guy at the fish counter (I was at Harmon's, btw) bore his testimony of Verlasso Salmon when I asked for salmon. They're raised in ocean water! Not so fishy taste! Vitamins! Whatever - wrap it up. But! It's the best salmon I've ever tasted. We used Allyn's recipe from the second Sisters' Cookbook, but I cut the sauce recipe in half as I always do and that's how I've listed it here. (It's still a lot of sauce.)


4-5 lbs. fresh salmon filets

Olive Oil

Lemon Pepper Seasoning

Fresh Chopped Dill or substitute dry dill

Prepare a large cookie sheet by getting a big enough piece of tin foil to cover the bottom of it, then crumpling it up a little and spreading it out flat on the cookie sheet. Spread a little olive oil around with a paper towel on the tin foil.

Place the salmon filets skin side down on the foil-covered cookie sheet. Pour a little olive oil on each filet and rub it in with your fingers. Sprinkle each filet with lemon pepper and then dill. Sometimes I bake the fish in a 425 degree oven for about 17 minutes, which is fine. This time I did 10 minutes in a 425 degree oven, then I moved the fish to the second-to-the-top rack (about six inches from the top of the oven) and broiled it for four more minutes. That made the top a little crisp and it was perfectly cooked throughout without being dry. I recommend the broiled method if you can trust your oven. (Set a timer for 3 minutes on the broiler so you can keep a close eye on it.)

Cucumber Dill Sauce

1 c. peeled, seeded, and diced cucumbers

1 1/2 c. mayonnaise

3/4 c. sour cream

3 T. lemon juice

2 T. fresh or dried dill

3 tsp. lemon pepper seasoning

Whisk together mayo, sour cream, lemon juice, dill and lemon pepper seasoning before adding the cucumber. Refrigerate for a few minutes before serving.

Thursday, May 18, 2017

Pear Almond Cranberry Dutch Oven Pie

I did a story for the newspaper about a Dutch oven convention a few weeks ago and met a woman named Carol Hokanson. She is a champion, you guys! She brought this pie, which she made in her home oven instead of coals that morning, and it tasted like heaven. I'm excited about the filling, but I'm obsessed with the crust. Carol lifted the pie out of that dutch oven and it looked EXACTLY THE SAME. It didn't crack or sag and it tasted amazing. 

6-7 pears, peeled and diced
1 ½ cups dried cranberries, reconstituted
1 cup sugar
½ cup ultra gel
1 tsp almond extract
¼ tsp salt
1 tsp nutmeg
1 tsp ground ginger
1 ¼ tsp cinnamon
¾ cup slivered almonds, toasted

3 cups flour
1 ¼ cups Crisco shortening
1 tsp salt
1 egg, beaten
1 T. white vinegar
2/3 cup cold water

Egg Wash:
1 egg
1 T. water

Filling Directions:
In a small bowl mix sugar, ultra gel, nutmeg, ground ginger, salt and cinnamon together until well blended. In a separate, large bowl, blend together pears, cranberries, almonds and almond extract. Combine the two mixtures and gently toss until mixed. Set aside.

Pastry Directions:
In a large bowl, blend flour, salt, and shortening together with a pastry blender until the mixture resembles coarse crumbs. In a separate small bowl, whisk together the egg, water, and white vinegar. Add the liquid mixture to the crumbly mixture and gently stir with a fork until it forms a ball. Gather the dough into your hands (DO NOT KNEAD) and divide it into two balls, one slightly larger than the other. Refrigerate the small one until you’re ready to roll it out.

Roll the larger dough ball out on a cloth-covered board to about 14-inches in diameter. Spray a 10-inch Dutch Oven with Bakers Joy. Place strips of parchment in the Dutch Oven to make removing the pie easier. Place the rolled-out pastry in the Dutch Oven, making sure the edges come over the sides of the Dutch Oven. Pour the pie filling into the Dutch Oven.

Roll out the smaller ball of dough into an 11-inch circle and cut into ½ - ¾ inch strips for the lattice top, then arrange the lattice top over the pie filling in the Dutch Oven.
In a small bowl, whisk the egg and water together for the egg wash. Brush the egg wash onto the lattice top of the pie. Garnish with sugar crystals if you desire.

Bake at 425 degrees using 12 coals on the bottom and 15 on the top of Dutch Oven with a windshield around the bottom, for about 25 minutes or until the crust is golden brown and pulling away from the sides of the Dutch Oven. Cool and then lift the pie out using the parchment strips.