Where Cooking is Fun
We want cooking to be as fun for you as it is for us.

Wednesday, January 30, 2013

Zesty Meat Burrito's


A few years back I tried my hand at bottling some meat. It wasn't hard and I have found 
it to come in quite handy when making a quick meal. I made these meat burrito's with the bottled meat
but they could also be made with left over chicken or roast, you wouldn't have to use canned meat. 
The creamy sauce that tops the burrito's gives these rather ordinary burritos that "punch" of zest
that makes them extra tasty!

Zesty Meat Burrito's
12-14 soft corn shell tortillas
1 lb cooked meat (beef, pork, chicken, venison etc...)
3 c. shredded cheddar cheese
oil (for frying shells)

Pour a small amount of oil into the bottom of a medium frying pan. Heat until oil is hot. Fry tortillas one at a time until shells are cooked. Place a small amount of meat and cheese in each tortilla, roll up and place in a 9x13 baking pan. Continue until all shells are filled and rolled. Set aside.

Zesty Sauce:

1 large can Green Enchilada Sauce
1 c. sour cream
2 cans cream chicken soup
1 small can diced green chili's 

Combine all ingredient in a sauce pan. Cook until hot and ingredients is well combined. Pour over prepared burrito's. Top with shredded cheese. Bake at 350 degrees for 20-25 minutes. Serve with a dollop of sour cream if desired. 

Julie~

Monday, January 28, 2013

French Fry Sauce


If you are from UTAH you know what Fry Sauce or "Special Sauce" is...if you aren't, you may not. WE here in Utah eat this stuff on practically anything...that doesn't move! We used to make this when I 
was little and I was sure that we invented the stuff....little did I know that all of my friends made it too...and thought the same thing. Fry sauce is best with...well, EVERYTHING! There are more varieties of fry sauce than there are kinds of breakfast cereal, but this is by far my favorite....YOU BE THE JUDGE! 

French Fry Sauce

1 c. mayonnaise (NOT salad dressing...the REAL stuff)
1/2 c. ketchup
1 t. vinegar (the secret to this tasting so good)

Mix all ingredient together until their are NO lumps. Serve with french fries, tater tots, on burgers OR  you can even dip your steak in it...you really can!!

Julie~

Friday, January 25, 2013

Honey Mustard Sauce

THIS is a must have with chicken...its SO scrumptious and I can't seem 
to get enough of it. My favorite thing to eat it with is my "Copycat Chik-Fil-A Chicken Nuggets" that are here on our blog! YOU have to try it, you won't be disappointed and you might even catch yourself eating it with a spoon....I know someone that did :) 

OH MY GOSH Honey Mustard Sauce
1 c. REAL Mayonnaise
4 T. mustard
1 t. garlic powder
2 T. vinegar (sounds weird, but don't leave it out...its the secret!)
4 T. honey

Mix everything in a small bowl until lumps are gone. Serve on chicken sandwiches, with chicken nuggets, grilled chicken or anything else you might like to serve honey mustard with. 

Julie~ 

Wednesday, January 23, 2013

Giant Oreo Waffles

I have a daughter that LOVES Chocolate...for breakfast! She thought it must
be her birthday or something when I presented this upon her breakfast plate! These dandy Oreo Waffles
are fantabulous!!! You sort of feel guilty for eating them for breakfast...but only for a minute, then you dive right in and eat them like its nobodies business!

GIANT Oreo Waffles

1 1/2 c. flour
1 T baking powder
1/2 t. salt
1/2 c. sugar
6 T cocoa
2 c. buttermilk
4 T. melted butter
2 eggs
1 t. vanilla

Mix all dry ingredients together. Add milk, butter and eggs, beat until smooth (add extra milk if you want your batter thinner but I found that the 2 c. buttermilk was perfect). Cook just like you would any other waffle. Cool slightly before adding the filling or it will just melt and become a gooey mess. 

Oreo Waffle Filling:
 1 8oz. cream cheese, softened
1 8oz. cool whip (or any whipped topping) 
1/3 c. powdered sugar

Combine cream cheese and whipped topping and mix until combined well. Add powdered sugar and beat on low until combined. Spread by spoonful on slightly cooled waffle, top with another waffle. Top with a dollop of Oreo Waffle Filling if desired. 

Julie~

Monday, January 21, 2013

Best Ever Coconut Cream Pie

Coconut Cream Pie is one of my FAVORITES...I could eat piece after piece and not tire
of it (I know, its pathetic)...BUT THE CRUST on this pie completely changes my love for the pie itself...it makes me turn into a Coconut Cream Pie hoarder. I feel very possessive and would rather not share 
it with anyone..to the point I MIGHT EVEN hide it so it can't be found!
 ITS SOOOOOOOO GOOD and puts all other pies to shame!!! 

BEST EVER Coconut Cream PIE

Coconut Crust:

1/2 c. butter
3 c. sweetened coconut flakes

Spray 9" pie plate with pan coating. Set aside. Melt butter in a skillet over low heat. Stir in coconut, continue to stir for about 5 minutes. It should be golden brown. Immediately pour into prepared pie pan and form a crust on the bottom as well as the sides of the pie pan. Chill for 30 minutes. AFTER chilled add prepared custard filling.

Custard Filling:
4 egg yolks
3/4 c. sugar divided
3 T. cornstarch
1/2 t. salt
1/4 c. flour
3 c. half & half, divided
2 t. vanilla
1 1/2 c. coconut

Combine egg yolks, 1/4 c. sugar, cornstarch, salt and flour in a bowl. Gradually add 1 C of the half & half. Stir. Set aside. 

Combine the remaining 2 c. half & half and 1/2 c. sugar in a large sauce pan. Bring to a boil, stirring constantly. Add egg mixture and cook until mixture returns to a boil and thickens (about 1-2 minutes). Remove from heat and add the vanilla and coconut. Pour into prepared pie crust. Cover with plastic wrap and chill for 2-4 hours. Top with whipped topping, store bought or homemade...either one is DELISH!!!

Julie~

Friday, January 18, 2013

Mindy's Shrimp Fondue

This fondue has been a family favorite for years and I don't know why I've never
posted the recipe?! Guess I wanted to keep it all to myself (*wink*). It is something you can use as an 
appetizer or serve it for dinner on a cold night, curl up on the couch and watch a good movie. Its creamy, has a little TANG to it and is very filling. Its sure to please the entire family!

Mindy's Shrimp Fondue
2 cans cream chicken soup
2 can shrimp, drained
3 stalks celery, diced (optional)
1 can chopped water chestnuts (optional)
2 (8 oz) cream cheese
1-2 t. dill weed
1-2 t. garlic powder (its all according to your taste)

Warm soup and cream cheese in a sauce pan until the cheese is melted and can be stirred into soup. Add other ingredient. Keep warm. Serve with CHUNKS of good french bread or baguettes.

*I prefer to make this in a crock pot and just DUMP everything in together and let it warm up on "LOW" or "WARM", stirring periodically. BUT if you are in a hurry you can do it on the stove. 

*I opted out of the celery and water chestnuts because I have family members that don't care for them, BUT I have made it with both of them before and its extremely scrumptious both ways!!

Julie~

Wednesday, January 16, 2013

Homemade Half & Half


I really hate it when I go to make a recipe (usually have it IN THE WORKS) and find that 
I don't have a KEY INGREDIENT. This happened just the other day when I was needing some half & half. I had some, but not enough for what I needed. I looked on line to see if BY CHANCE there was 
a solution to my dilema...sure enough!! I was so excited!! SO I thought I would pass the recipe on
to you. Hopefully you are more prepared and on top of things when it comes to cooking so you won't ever need to use this recipe, BUT just in case you do....here it is.

Homemade Half & Half

1 T. melted BUTTER (the REAL stuff)
milk (enough to equal 1 c. when added to the 1 T butter)

Combine milk and butter, stir. Use as you would regular half & half. 

YES, its that easy. I may never buy the "real" stuff again. I used it in my recipe and it worked great!

Julie~

Monday, January 14, 2013

Egg and Ham Quesadilla


Breakfast is one of the most important meals of the day (so I've heard)...a little egg, a little ham, a little cheese and WALLAH  breakfast is served. These Quesadilla's are easy, filling and everyone loved them. They are sure to please even the pickiest eater. 

Egg and Ham Quesadilla
4 tortillas
8 eggs
1 c. diced, cooked ham
grated cheese 

topping suggestions: diced avocado, diced tomato, chopped onion, sour cream, 

In a large frying pan, coated with cooking spray, scramble the eggs with the cooked meat. When done,  set aside. Place tortilla in a skillet (with a small amount of oil) one at a time . Place cheese on 1/2 of tortilla, place 1/4 of the scrambled eggs on top of cheese, place desired amount of cheese on top of eggs. Fold the other half of the tortilla over the cheese and egg mixture. Press tortilla down (just so that everything doesn't fall out). When the cheese begins to melt, flip the quesadilla over. Cook until cheese is completely melted and tortilla is golden brown. Repeat process with all 4 tortillas. Cut and serve with whatever toppings you would like.

Julie~

Friday, January 11, 2013

Chipotle Ranch Dressing



Happy to say.....I GOT A PICTURE!! WOO HOO!!!!

This dressing is AMAZING!! Its not super spicy but it does have a little ZIP to it. 
We like to serve it on pretty much anything Mexican, but 
its great on grilled chicken salad or sandwiches too. Add it to anything you want a little "KICK" too~
IT's a keeper for sure!! 

Chipotle Ranch Dressing

1 c. ranch dressing (bottle or make your own...we prefer homemade)
10 shakes of Franks HOT sauce
1/2 t. cumin
a few drops of lime juice (or lemon, we've done both)

Mix together and serve on anything! A few of our favorite things to eat it on is the  "Taco Rice" and the "Flat Bread Taco's"...(recipes on our blog), a DEFINITE must try on both of those!

*Note: This dressing keeps in the refrigerator for up to 3 weeks

Julie~

Wednesday, January 9, 2013

Dilly Veggie Dip

****OKAY...once again, I failed to snap a picture of this dip BEFORE IT disappeared  It was one of my favorite dips for a relish plate (OH LOOK...you can use this with your HEALTHY relish plate). Its a little different than the "Ol' stand by...RANCH" that we eat EVERY TIME we have veggies, but yet it has that little "ranch punch" that we all love and adore and look for while dipping our carrots and celery! IT's an awesome twist on the "plain ol' dip"....!

(ANOTHER fabulous dip that you could try out for your SUPER BOWL ParTy!)

Dilly Veggie Dip

1- 8 oz cream cheese, softened
1 c. sour cream
2 T. DRY Ranch dressing mix (comes in a packet)
2 t. dried dill weed 
1 t. parsley
1/4 t. garlic powder
1/4 t. onion powder
1/4 t. pepper
dash of salt

Put all ingredient in a mixing bowl. Beat until smooth (make sure your cream cheese is softened or this will take FOREVER). Serve with fresh cut veggies or crackers. Store left overs in the refrigerator. 

Julie~


Monday, January 7, 2013

Smoky Bacon Wonton's



I'M BACK...and no, sadly enough,
 this picture does not reflect any fabulous Christmas Vacation that I went on...
just me longing for gorgeous weather again and a day where we are ABOVE
freezing. We are in a bit of a ICE BLOCK HERE, where -20 is the norm when we arise in the morning and 0 is the temperature we eat lunch at....its a little frigid here and I hoped that a picture of the sunset in Hawaii just might help us all (especially me) to remember that "This too SHALL pass"!

The holidays were wonderful and I enjoyed every second I had with my sweet family (I hope you did too)!
Life seems to have slowed down JUST a LITTLE BIT and
my old routine is starting to feel like "normal" again (don't know how happy I am about that).
We had family parties, game nights, late nights, slow mornings and we spent a lot of time eating over
the holidays. I know, I know, we should be thinking "SALAD" and veggie trays
right now, but lets face it, YOU don't need a recipe for those
and WHAT fun are they anyway....SO, you may or may not see any
"DIET" food on here, I am not making any promises, BUT YOU WILL find
that if you are craving a little YUMMINESS in your life, you
can always find it here :)
SO ON with the post................

 Smoky Bacon Wonton's
I FAILED to get a picture of these tasty little GEMS...BUT they were FANTASTIC, full of rich smokey flavor and yummy cream cheese....great for your up coming SUPER BOWL ParTy!

1/2 lb. bacon, cooked and crumbled
1/2 t. liquid smoke (if you aren't a fan of the "smoky" flavor, leave this out)
1 8oz. cream cheese
24 won ton wrappers

Combine cream cheese, cooked bacon and liquid smoke (I used an electric mixer to mix mine). Place a little more than 1 tsp. of cream cheese mixture into the center of each wrap. Brush the edges of wrap with water and fold into triangles-- press the edges to seal. Spray muffin tin with cooking spray. Place the filled won tons inside the of a muffin tin (2 in each tin). Spray lightly with nonstick cooking spray (YES, spray the won ton) and bake at 375 for 13-15 minutes. 

*NOTE: THESE can be deep fried , they are EXTREMELY tasty that way as well....BUT since we are thinking "healthy" (ha ha ha just a little bit) I baked these...you can thank me later :)

Julie~