Prime Rib

An acquaintance from work swore by this recipe for cooking prime rib (I'd seen it on a website, but thought it didn't sound like it would work to cook it this way), so I thought I'd give it a try. I loved it as did my family! Here's how Paul R. sent the recipe to me:

1. Buy a prime rib at the market. Usually labeled bone in ribeye roast.

2. Mix up equal parts of onion salt, seasoned salt, and garlic powder. Approximately 1/4 cup total.

3. Pat salt mixture on both ends and the fat side of the roast. The salt may not stick as well on the fat side. no worries.

4. Pre-heat oven as high as it will go. Usually 500 degrees but not broil.

5. Stick the roast in a dutch oven preferably on a small rack that will lift it off the bottom. (we use a turkey roast pan). Fat side up/bone side down. Get a meat thermometer and stick it in the middle of the roast.

6. Cook the roast in the oven for 5-6 minutes per pound (we would cook for about 5:30 per pound, then shut off the oven once the time is reached.
 

DO NOT OPEN THE OVEN DOOR FOR TWO HOURS UNDER PENALTY OF DEATH

7. After two hours, take it out and check the temp. If it is 140 degrees it is perfect. If it is cooler, put it back in the oven at 375 degrees until meat temp reaches 140 degrees. 

8. This procedure will yield a perfect medium rare prime rib. 

9. Get a package of Au Jus mix and follow the directions.

10. Don't forget the horseradish at the supermarket.

Good luck and enjoy.

Pasta Bake

3 cups cooked pasta (I have used angel hair, penne, bowtie...)
1 lb. sausage (you could also use ground beef or ground turkey)
1 onion, chopped
2 cloves garlic, chopped
1/2 teas. garlic salt
3 cups spaghetti sauce
8 oz. cream cheese
3/4 cup milk
2/3 cup sour cream
1 green bell pepper, chopped (optional)
1 cup grated parmesan cheese, divided into 1/2 & 1/2 cups


Brown the sausage, onion and garlic until no longer pink; drain.  Add spaghetti sauce and garlic salt; simmer for 10 minutes.  Combine cream cheese and milk in microwave safe container and cook on high 1-2 minutes stirring once.  Stir with whisk until well blended.  Stir in the sour cream, green pepper, and 1/2 cup parmesan cheese.  Mix cream cheese mixture with cooked pasta and place in bottom of greased 9 x 13 pan.  Top with sausage and spaghetti sauce mixture and the remaining 1/2 cup parmesan cheese.  Cover and bake at 350 degrees for 25-30 minutes.  Uncover and bake an additional 5-10 minutes til bubbly.

Serve with garlic bread or breadsticks!

Chocolate Zucchini Bread

(from:  OurBestBites.com)

2 cups flour
2 teas. cinnamon
1 1/2 teas. baking soda
1/2 teas. salt
1/4 cup plus 2 Tbsp. cocoa powder
1/2 cup canola oil
1 cup granulated sugar
1/4 cup brown sugar
3 eggs
2 teas. vanilla
1/2 cup sour cream
3 cups shredded zuccinin
3/4 cup mini chocolate chips

Topping:
2 Tbsp. brown sugar
2 Tbsp. granulated sugar
1/2 teas. cinnamon

1.  Preheat oven to 350 degrees. Butter and flour or Pam spray 2 loaf pans (2 very full 8 inch pans or slightly less full 9 inch pans) and set aside. 
2.  Mix topping ingredients in a small bowl and set aside.
3.  Place flour, cinnamon, baking soda, salt and cocoa powder in a small bowl and whisk to combine.  Set aside.
4.  With a stand or hand mixer beat oil, granulated sugar, brown sugar and eggs until combined and slightly fluffy, 1-2 minutes.
5.  Add vanilla and sour cream and mix until combined.  Gently stir in the zucchini.  Take a spoonful of the flour mixture and stir in with the chocolate chips (that will help keep them evenly distributed.)  If you only have regular chocolate chips or a chocolate bar, just chop them up so they're the size of mini chocolate chips.  Stir remaining flour mixture into batter and mix just until combined.  Add chocolate chips and stir to combine.
6.  Divide the batter between the two pans and sprinkle topping over each.
7.  Bake for 50-60 minutes.  Set your timer for 45 minutes and then keep an eye on the loaves for the remaining time.  When they are done, a toothpick should come out clean and the tops will be gorgeous and cracked with sugar.  Remove from oven and let them cool on a rack for 5-10 minutes and then remove from pans.

April Fool's Food Ideas!

 'Corn on the cob' --Buttered popcorn flavored jelly beansplaced in rows on top of frosted cupcakes, slice of butter is a lemon starburst cut in half, sprinkled with white and black sugar coating.  Then stick the cob holders on each end!

'Peas and carrots' --green lime candies from runts, carrots are orange starbursts cut into 4 pieces all placed on top of frosted cupcake.
'Mashed potatoes' --frosted white cupcake with a small crater in the top with caramel sauce and a slice of lemon starburst (or laffy taffy) sliced thin

 'Popcorn' --mini marshmallows cut and placed together--(they stick together when cut) and then placed on top of frosted cupcake

 'Spaghetti and meatballs' --spaghetti is frosting squiggled on top of cupcake, sauce is strawberry sauce, and meatballs are Ferrero Rocher truffle candies dipped in the strawberry sauce and placed on top!

Glass Block Holiday Jello

I got this recipe from one of my new favorite cookbooks!!  "Our Best Bites" Mormon Moms Cook!!

Anyway, this was so fun!  Picture making it for specific holidays: Valentines--with Red and pink jellos, Christmas--with red and green jellos, etc.

This kids loved it--what kids don't love jello--and ate it up!!

4- 3 oz. packages assorted jello --in colors you want to use
2 packets Knox unflavored gelatin
1 14 oz. can of sweetened condensed milk

Spray 4 small food storage containers (like Tupperware/Gladware/Rubbermaid) with non-stick cooking spray. Set aside.

Bring 5+ cups of water to a boil. Combine 1 c. boiling water with 1 package of Jello, stirring until dissolved. Place the dissolved Jello in one of the prepared containers. Repeat with the remaining packages of Jello. Refrigerate for at least 4 hours, preferable overnight.

When the Jello has set, bring another 1 1/2 c. of water to a boil. While the water is heating, sprinkle 2 packets of unflavored gelatin over 1/2 c. of cold water. Allow to stand for about 4 minutes. When the water is boiling, pour 1 1/2 c. boiling water over the dissolved gelatin and stir to combine. Add the sweetened condensed milk and mix well. Allow to come to room temperature.

Lightly spray a 9×13 pan with non-stick cooking spray. Carefully cut the colored Jello into cubes and gently toss to combine in the 9×13 pan. Pour the cooled milk mixture over the colored Jello and, if necessary, rearrange some of the colored Jello to make sure it is evenly distributed and not sticking out of the white mixture too far.

Place the 9×13 pan in the refrigerator and chill overnight. Cut into squares, rectangles, or various shapes with cookie cutters and serve.

Chicken Fettuccine Alfredo

1 box Fettuccine noodles (break them in half and it makes it easier to spoon out of the casserole dish.)
1/2 cup chopped onion
1/2 cup chopped celery (optional; my family liked it without it)
4 garlic cloves minced
1 cup sliced fresh mushrooms
1 tsp canola oil or butter
2 cup fat free milk
1 tsp salt
dash of pepper
3 Tbs cornstarch

1 cup half and half  (nonfat half and half works justs as good)
1/3-1 cup grated Parmesan cheese (I used 1 cup--we like it cheesy)
3 cups cubed chicken (I used chicken breasts that Ron grilled)
1 cup shredded part skim mozzarella cheese
1 cup frozen peas, optional (adding peas makes it taste like Pasta Carrabba from Carrabba's restaurant)

Cook noodles in boiling water. In a large skillet, sauté onion, celery (opt) and garlic in oil or butter for 3 minutes. Add mushrooms. Cook and stir until tender. Stir in nonfat milk and salt. Bring to a boil.

Mix cornstarch and half and half till smooth. Stir into skillet. Cook and stir for 2 minutes or until thickened and bubbly. Stir in parmesan cheese just until melted.

Stir in cooked chicken. Drain noodles; add to chicken mixture. Heat through. Sprinkle with mozzarella cheese and broil for 3-4 minutes until cheese is melted.

Missy M shared this recipe on Facebook--yummy! I changed a few things by adding or subtracting items to suit my family's taste, but those changes were minimal.

Apple Crisp --Quick

5-6 apples - any kind
1/4 cup butter
1/2 cup chopped nuts (optional)
1 yellow cake mix
2 Tbsp. sugar
1 Tbsp. cinnamon

Peel, core and slice the apples.  Place in greased 9x13 pan.  Melt butter and then mix in the cake mix, sugar, cinnamon and nuts.  Sprinkle over the apples and bake for 35-40 minutes at 350 degrees.  Serve warm with vanilla ice cream or whipped cream!  I have also made this with pears!  Yummy!

Alfredo Sauce -- The best ever! (Just like Olive Garden!)

2 cups heavy cream
1 stick butter
pepper to taste
1/2 cup grated parmesan cheese
garlic powder to taste

Mix all ingredients and cook over low heat till the desired consistency.  Serve over pasta.

Carmelitas

1 jar Mrs. Richardson's butterscotch caramel
1 12 oz package milk chocolate chips (I have used semi-sweet before)
2 cups flour
1 1/2 cups brown sugar
2 cups oats (old fashioned or quick)
1 tsp. baking soda
1/2 tsp. salt
1 1/2 cups Butter (3 sticks) --DO NOT try to do it with less...it doesn't work!  ;)

Combine flour, oats, brown sugar, soda and salt.  Melt the butter and pour over the flour mixture and mix.  Pat 1/2 of the mixture in bottom of 9x13 well-greased pan and bake at 325 degrees for 17 minutes.  Remove from oven and sprinkle the chocolate chips on top and spread.  Warm the jar of butterscotch caramel for 1 minute in the microwave and pour over the top.  Crumble the remaining flour mixture on top of that and return to the oven for an additional 17 minutes at 325 degrees.  Let cool completely then cut into squares.  Works best when prepared the day before serving.

Frozen Dessert

1 cup crushed pineapple with juice
4 oz. cream cheese
1 small jar maraschino cherries with juice
1/2 pound bite size marshmallows
4 bananas - cubed

1/2 pint heavy cream



Place in glass dish and freeze til solid.  Let stand at room temperature for 30 minutes before serving.  Cut into squares and serve!

This is a dessert Kerby's mom makes! 

Crock Pot Chicken

4-6 chicken breasts
1 8 oz.package cream cheese
1 can cream of chicken
1 can cream of mushroom
1 package Italian salad dressing mix

Place all ingredients in crock pot for 6 hours on low or 4 hours on high.  Shred the chicken and mix.  Serve over rice or noodles.

Manicotti (or Stuffed Shells)

1 small tub of ricotta cheese
1 egg
2 cups grated Mozzarella cheese
1 cup grated Romano cheese
1 cup grated Parmesan cheese
2 Tbsp. parsley
1 tsp. salt
1/2 tsp. pepper
1 box manicotti noodles or (large shells)
1 jar or can spaghetti sauce

Boil noodles as per package.  Drain and set aside.  Mix the rest of the ingredients except for sauce and stuff the shells.  Pour part of spaghetti on bottom of greased 9x13 pan.  Place stuffed shells in pan.  Pour the rest of the sauce on top of the noodles.  Cover and bake at 350 degrees for 30-40 minutes.

Banana Bread --Easy!

1 stick butter
2 eggs
1/4 cup milk
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1/4 tsp. salt
1 cup sugar
1 1/2 cup mashed ripe banana
2 cups flour
1 /2 cup nuts (optional)

Cream together butter and sugar.  Add eggs and beat.  Add bananas and milk.  Mix dry ingredients together and then add to cream mixture.  Add nuts and pour into two small well-greased pans or 1 large pan.   Bake for 45-50 minutes at 350 degrees.  Do not overbake!

Streusel Topped Sweet Potatoes

2 lbs. Sweet Potatoes
Salt & Pepper to taste
1/4 cup butter
1 cup brown sugar

Topping:
1/3 cup flour
1/3 cup sugar
1/3 cup brown sugar
6 Tbsp. cold butter, cubed
Pinch of salt
1 cup chopped pecans (Optional--I left these out)

Peel and cube the sweet potatoes.  Cover with water and add salt and pepper to taste.  Boil until tender.  Mix topping ingredients well and set aside.  Add butter and brown sugar to potatoes and mash well.  Top with streusel mixture.  Bake about 20 minutes until bubbly at 375 degrees.

Even my kids would eat these!  I think because there is sugar mixed in with the potatoes it makes them extra yummy!  :)

Fry Bread for Navajo Tacos

3 cups warm water
1/3 cup sugar
3 Tbsp yeast
1/3 cup oil
3 eggs
3 tsp salt
6-8 cups flour

Mix the water, sugar and yeast and let stand 10 minutes.  Mix the dry ingredients.  Add oil and beaten egss to liquid mixture, then add the dry ingredients and let rise once.  Put some oil on the table and roll out the dough.  Cut in 4x4 inch squares approx.  Fry in pot of hot oil.

Serve with refried beans, taco meat, lettuce, tomatoes, cheese, onions, sour cream, etc.

For dessert put out some honey butter and cinnamon and powdered sugar!  Yum!!  :)

This makes a lot!  We served 13 people with one batch and everyone got more than one scone for the meal and then got one for dessert as well!

Cafe Rio Style Meal!

Cafe Rio Style Pork
1 pork roast between 3-4 lb. picnic roast is fine/bone in or with out doesn't matter

3 cups of mildsalsa (I puree this so there are no chunks! Kids like it better with no chunks)

1 cup of brown sugar

Place the ingredients into your crock pot & cook on high for 6 hours or low 10.

When the cooking time is up remove the roast & shred pulling out any fat. Serve on a salad or like me in tacos. I use fresh tortillas, pork, grated cheese, lettuce, salsa & cafe rio style creamy tomatillo sauce & lime rice -recipes below.

Cafe Rio Style Tomatillo Sauce

1 package of ranch dressing mix made as directed for dressing

2 medium tomatillos cut into chunks

1/2- 2 chopped & seeded jalapenos (depending on your taste)

1/3 of a bunch of cilantro

1 tsp. chopped garlic

juice of one lime

blend until smooth in the blender- this makes a lot of dressing, at least a quart!

Cafe Rio Style Sweet Lime Rice

2 cups white rice

4 cups of water

2 chicken bullion cubes

zest of one lime

1 tsp chopped garlic

Simmer on low for 15-20 minutes or until all the liquid is absorbed. Then stir in

6 Tblsp of finely chopped cilantro

4 tsp sugar mixed with 4 tsp lime juice

salt as desired

Serve!

Aussie Chicken

5-6 chicken breasts
1/2-1 package bacon (depending on how much bacon you want)
1 package sliced mushrooms
1/2-1 bottle of Ken's Honey Dijon salad dressing
1-2 cups cheese (we love cheese so we use closer to 2 cups!)
2 Tbsp. butter

Saute the mushrooms in the butter to your liking.  Set aside.  Fry up the bacon til it is crispy but keep the oil in the fry pan.  Let cool. Crumble then set aside.  Brown the chicken on both sides in the bacon grease.  Pour some of the salad dressing in the bottom of the 9x13 pan.  Place the browned chicken breasts in the pan.  Cover with more salad dressing--the more you use the more sauce you will have.  Place the mushrooms and the bacon on the chicken breasts.  Sprinkle with cheese.  Bake for about 30-40 minutes (depending on how thick the chicken breasts are).  Serve over mashed potatoes--or rice.

All my kids ate this!  :)

Homemade Oreo Cookies

1 Devils food cake mix (Duncan Hines works best)
1/2 cup shortening (I like butter flavor)
2 eggs

Mix the above ingredients together.  Roll the dough into dime-sized balls (yes, dime-sized--they flatten out) and place on a cookie sheet.  Bake at 350 degrees for 8 minutes.   Cool cookies.

Frosting:  (this makes a lot!  I usually can make two batches of cookies and 1 batch frosting)
8 oz. cream cheese
1/4 cup butter
2 tsp. vanilla
3 cups powdered sugar

Mix all of the frosting ingredients until smooth.  Frost the BACKS of cookies and place together to make
sandwich cookie.

Makes about 60-70 cookies.

These are always a hit wherever I take them!  :)

B.A.R. BREAD PUDDING

Makes one 9 x 13 pan or 12 large muffin-size

Mix together:

• 7 eggs
• 1/2 cup sugar

Add:

• 2 cups half and half or cream
• 1 teaspoon vanilla (or almond) flavoring
• 1 to 2 teaspoon cinnamon

Pour egg mixture over:

• 8 cups stale/dry bread, cubed (use a variety of bread types like wheat, rye, challis, white, raisin bread, but make sure to include 2 croissants)
• 2 apples chopped (peeled or unpeeled)
• 1/2 cup blueberries, fresh or frozen
• 1/2 cup to 1 cup raisins
• 1/2 cup large dark chocolate pieces (optional, but it makes it so good)

Mix all together in big bowl (use your hands or a big spoon to toss it around.) Don't let it get soggy. 

Pour into greased 9 x 13 pan or large muffin tins.

Baking instructions:

If using a 9 x 13 pan, bake at 325 degrees for 45 minutes; turn heat up to 450 degrees for 7 minutes to make the top crust crispy.

If using large muffin tins, bake at 325 degrees for 20 minutes; turn heat up to 450 degrees for 5-7 minutes to make the top crust crispy.

Serve with ice cream or whipped cream. Drizzle with caramel or lemon sauce, if desired.
 
*This was "John's" recipe, who is a chef and a really nice guy to share his recipe with us. His amounts were somewhat vague, because that's how chefs can be, so the amounts are what I came up with as I made it. The bread should be pretty moist when you mix it with the cream stuff, but not too slushy.

Heidi's Favorite Cookie Recipe

Chocolate Chip Cookies

2 c. butter softened
1 1/3 C. sugar
1 2/3 C. brown sugar, packed
1 T. Vanilla
4 eggs

Mix first 5 ingredients (above) then add:

5 C. flour
2 C. Oats
1 C. shredded coconut
2 t. salt
2 t. baking soda
2 C. Choc chips (Heidi uses semi-sweet and usually more than 2 cups)

Bake at 350 degrees for 9 minutes