Monday, March 20, 2017

Crab Salad

This is a recipe from Brian's side of the family. He remembers his Aunt Sandy (Denise's younger sister) bringing it to parties, but Denise says she's the one who brought it. It's got all the things kids love; fish, olives, celery. :) Ha! It's for the grown-ups. And Nate.


3 c. macaroni (before it's cooked)

1 lb. imitation crab meat

3 c. celery, chopped

1 medium sized can black olives, sliced (the one in between 4 oz and 15 oz)


1 c. mayonnaise

1 c. sour cream

1 tsp. lemon juice

2 tsp. onion powder

2 tsp. season salt

1/2 to 3/4 of a Ranch dressing powder envelope

1/4 to 1/2 c. milk (whisk the first six ingredients, then add milk slowly until you have the consistency you want)

Cook the macaroni to the al dente directions, drain and rinse with cold water. Put macaroni in a bowl and add the rest of the ingredients on top. Pour half of dressing over the whole mixture and stir. Pour the remaining half of dressing over the salad and stir again. Chill and serve.

Saturday, December 31, 2016

Waffles and Raspberry Syrup

I got a waffle iron for Christmas! I knew Mom had a great recipe for waffles because we ate them at her house earlier this year. She said she got it from Studio 5 and they called them "Christmas Waffles" because they don't know this can be Any Day of the Week Waffles. The raspberry syrup is to die for.


2 c. flour

2 T. sugar

2 T. baking powder (yes, TABLESPOONS)

3/4 tsp. salt

2 c. milk

2 eggs

1/4 c. vegetable oil

Mix dry ingredients together; mix wet ingredients together, then combine. Pour into hot waffle iron and cook. (Every waffle iron is different. Ours took about 4 minutes to look like the picture.)

Raspberry Syrup

2 c. frozen raspberries (I used fresh because that's what I had - it turned out great)

1 1/2 c. sugar

2 c. water

3 T. cornstarch in 1/2 c. cold water

1 T. lemon juice

Cook raspberries, sugar and water together in a saucepan on medium heat until raspberries are thawed. Bring to a boil. Dissolve cornstarch in cold water, then add a little of the raspberry mixture and combine. Add cornstarch mixture to saucepan. Add lemon juice. Simmer on low heat until ready to serve, stirring often. (Syrup can be cooled and strained, then reheated.)

Friday, October 23, 2015

Pumpkin Snickerdoodles

Yes, I stole this picture. These are amazing! I ate a dozen for dinner tonight (and then took a dozen Tums). That was a bad idea. But if you can manage to just eat 1 or 2, you'll be fine. 

3 1/4 cups all-purpose flour
3 1/2 tsp cornstarch
1 tsp cream of tartar
1 tsp baking soda
1/2 tsp baking powder
1/2 + 1/8 tsp salt
3/4 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp ground allspice
1 cup granulated sugar
3/4 cup packed light brown sugar
1 cup unsalted butter, softened
1 large egg yolk
3/4 cup canned pumpkin puree
1 1/2 tsp vanilla extract

For Rolling:
1/4 cup granulated sugar
1 1/2 tsp ground cinnamon

1. In a mixing bowl, whisk together flour, cornstarch, cream of tartar, baking soda, baking powder, salt, cinnamon, ginger, nutmeg and allspice. Set aside. 
2. In another mixing bowl, cream together butter and sugars until combined. Mix in egg yolk, then mix in pumpkin and vanilla extract. With the mixer, gradually add the dry ingredients to the butter mixture. Keep covered in the fridge for at least 45 minutes. 
3. In a small bowl, mix together the sugar and cinnamon. Scoop dough into about a 2 Tbsp sized ball, forming a ball with your hands, of course. Toss ball of dough in the cinnamon and sugar mixture until covered. Then place on a baking sheet, spacing cookies about 2 inches apart. 
4. Preheat oven to 350. Bake for 13-15 minutes. Do not under bake. They're still gross hours later. 

Sunday, October 11, 2015

Hamburger Soup

A classic from the Woods Cross cookbook. That thing was published in 1988! Aaron and Lori weren't even born! I went into panic mode today when I realized it's not in any of the cookbooks we've made together and it's not on this website (well, now it is). Just in case your copy of the Woods Cross cookbook is disintegrating or you don't even have one to begin with, here you go. This soup reminds me of home and the old days. :)

1 lb. hamburger

2 c. diced carrots

2 c. diced potatoes

1 c. diced celery

2 T. parsley, chopped fine

1 medium onion, chopped

1 1/2 tsp. garlic salt (I used 2 cloves fresh garlic)

1 tsp. sugar

2 1/2 c. tomato juice

1/2 c. beef broth

1 T. tomato paste

1 large bay leaf

1 T. Worcestershire sauce

5 c. water

3 1/2 tsp. salt

1/4 tsp. pepper

1/4 c. pearl barley

Brown the hamburger until almost all the pink is gone, drain. Add onions and garlic to the hamburger and cook until onions are translucent. Transfer meat mixture to a large soup pot. Add the rest of the ingredients to the soup pot. Bring to a boil. Reduce heat to simmer, cover and cook for at least one hour. Stir occasionally. Before serving, remove bay leaf. (I made a few changes out of necessity, but it ended up making the soup taste even better so I included my changes. Also, I never have pearl barley.)

Sunday, July 26, 2015

Chicken and Bacon Fettuccine Alfredo

This recipe is in the first Sisters' Cookbook as "Judy's Fettuccine." I added some stuff. I have to admit I was totally sweating when I finished making this. It's one of those recipes where you have to time everything just right. I think the end result is worth it, though. (Btw, Judy was my co-worker at the COB. Remember Judy?!)


1 lb. bacon, cooked until crisp, drained and crumbled

3 eggs, beaten

1/4 c. butter

1/4 c. snipped, fresh parsley

1 c. heavy cream

1 lb. fettuccine noodles, cooked al dente, drained

1 c. Parmesan cheese, shredded

2 chicken breasts, cooked and chopped (I used a Costco rotisserie chicken - as always)

6-8 mini bella mushrooms, chopped and sauteed in butter (optional) (Allyn)


Heat an oven-safe serving dish at 250 degrees while you're cooking.

Heat cream in a small saucepan until just warm. Remove from heat and add beaten eggs. Whisk together until smooth.

Take the serving dish out of the oven and put the butter in it. When the butter has melted, add the drained pasta and toss. Pour egg-cream mixture over buttered pasta and toss until it's well coated. Add bacon, chicken, mushrooms, and Parmesan cheese, then toss together. Sprinkle with fresh parsley and pepper. Serve immediately. (I used a coated cast iron braising pan with a nice tight lid. The pasta stayed warm and saucy. It was surprisingly good when warmed up for lunch the next day, too. I've had bad luck with alfredo making it as leftovers.)

Greasy Tacos

You can stop putting off making Cilantro Lime Rice, because here are the greasy tacos to go with it. Chef Mo helped me with the shells.


1 lb. ground beef mixed with 1 pkg taco seasoning mix

Canola Oil

Corn Taco Shells (we're using white corn shells here)

Shredded Colby Jack Cheese (about a cup)


Heat a griddle at 250 degrees. Pour a tablespoon of canola oil on the warmed griddle and spread it with a paper towel or a spatula. Place taco shells on the griddle and cook for about one minute. Turn the shells and sprinkle a little shredded cheese onto each shell. Put a small amount of taco meat on one half of the shell on top of the melting cheese. Fold each taco in half (still on the griddle) and press down with the flat of the spatula until it sticks, about 10 seconds. Remove tacos from griddle and place on a paper towel-lined plate. Serve with Cilantro Lime Rice, guacamole, and sour cream.

Tuesday, May 5, 2015

Cilantro Lime Rice

I copied my friend Jenny's recipe for "greasy tacos" from memory last night and I needed a good side to go with them. Kristi emailed me this recipe (that she got from our friend, Shannon) for Cafe Rio's Cilantro Lime Rice. All that is too much information (I want to give credit where credit is due) - all you need to know is this rice is amazing. I'll post the recipe for tacos next time we do them. Which might be as soon as tomorrow. So good! (I cut the recipe in half for our family and that's how I've posted it here. We had so much left over even though everyone but Colin had seconds.) This would be great with so many dishes!


4 cups of water
4 cubes of chicken bullion
1 tsp. cumin
2 large cloves of garlic, minced
6 green onions, chopped
1 T. butter
6 sprigs of cilantro, chopped
2 cups rice, uncooked
1 10-oz. can of green enchilada sauce
2-3 limes, cut in quarters to make them easy to squeeze over the rice


Heat water, add all ingredients except rice and enchilada sauce. Bring to a boil. Add rice and reduce heat to simmer. Cover and cook 20 minutes. Add enchilada sauce and serve. (Serve with individual quarters of lime.)