Family Fiesta

I'm excited to start participating more often in the Tablescape Thursdays at Susan's amazing "Between Naps on the Porch" blog. So, I'll be double posting my parties and tablescapes here on the cooking blog from now on. If you've never checked out Susan's blog, it's a must see!

We were pretty well-fed last night at our siblings dinner... fed in food, fed in laughs, wisdom and experience. Doug said, afterward,"Thanks, Babe. Each dinner just gets better and better." I agreed. I'd been pretty nervous about the meal coming together because I wasn't sure, logistically,how it would work with so many cooks in the kitchen. But, it was like clockwork! I asked everyone to bring their share of the goods for sizzling fajitas. As soon as everyone arrived, we got busy. We had two large frypans on the stovetop, an electric griddle and two electric frypans. So, everyone was stirring up something from the mushrooms to the onions and peppers to the chicken and steak. The meal came off perfectly and oh, my, it was wonderful! We ate ourselves silly! I really enjoyed the time in the kitchen together. It was just plain fun. The teasing and tasting was great...I may never look at mushrooms, one of my favorites, the same again. Somehow, eating fungi, something that grows on your feet, doesn't sound near as tasty as eating sauteed mushrooms. The time in the kitchen was also the "activity" for the evening because it did take a while to get everything hot and sizzling. No games, just tabletalk before dessert. And dessert. .. Oh. My. Gosh! I made Tres Leches from scratch. This is not a quick and easy recipe and it cost an arm and a leg to make, but, OH. MY! It is a must try recipe!

Our table talk questions were a little deeper this time and I was touched by some of the comments made about parenthood. We discussed everything from hair care to housecleaning to loving our children so much it hurts. Doug's family are very reserved, for the most part, and I know that these questions sometimes, can mean exposing yourself a bit. However, I feel that we've grown to know more about each other in the past year and half during these dinners than we have our entire adult lives. When Doug and I decided to do this almost two years ago, our purpose was to bond more with each other as siblings. He has this magnificent family and we want to have friendship with his siblings, not just family ties. We've learned much about each other during tabletalk. It's always my favorite part of the evening. A few others have said the same. And one sibling's reaction when the table talk questions come out is always the biggest laugh of the night! At one point during table talk, I thought about how much I love and appreciate every one of Doug's siblings and their spouses. It was a touching moment for me to think about how lucky I am to be married into and a part of this awesome group of people! I think that of all the entertaining I do, sibling dinners has become my favorite! I've already started planning our next one!

The menu:
Steak or chicken fajitas with peppers, onions, mushrooms and fresh CilantroSpanish RiceGuacomoleSpanish BeansPepper Jack and Sharp Cheddar CheeseSour CreamSalsaChipsPina Colada SlushCitrus WaterTres Leche with fresh strawberries
One other thought about the table... I asked a bartender how they frost the glasses the last time I did this and thought I'd share. Dip the rim of the glass into pineapple juice and then dip it in a bowl of sugar. JUST the rim. Hold it upside down for afew seconds to keep the juice and sugar from sliding down the sides of the glass. This can be done hours in advance.

Table talk questions:
What would you say is the most important material "thing" in your life right now?
What's a typical day in your life right now?
If you could, what would you change in your life right now?
What's the first thing you think about in the morning?
What do you think is your most valuable role in your life at this moment?
If you could be someone else for a day, who would that be? Why?
What do you do every day that you would love to hire someone else to do for you?
What rituals do you go through every day for the sake of your good looks?
What are your favorite words to live by?
Who do you talk on the phone to more than anyone else?
Aside from the temple or the ranch, Is there a place you've been that made you feel closer to heaven?
Can you pinpoint any one moment in life that you'd call a "turning point"?
What mannerisms would you say that you have that are strikingly similar to one of your parents?
Aside from Christ, who in your life have you tried to pattern yourself after more than anyone else?
What one experience would you count as the highlight of the last five years?
What has been your greatest success and what did you learn from it?
Do you feel that you are a better parent than your parents were and why or why not?
What is the happiest memory of your childhood?
What song did you sing as a child that you've taught your children to sing as well?
What prejudices have you overcome that you once had? How?
What are you teaching your children about life that you did not know as a child?
What character traits do you think that you have passed on to your children?
How is your life different today than you pictured it being ten years ago?
Aside from the Sunday School answers (pray & study scriptures), what's something that you do every single day that you could not go a day without doing?
What would you say is the most important material "thing" in your life right now?
What's a typical day in your life right now?
If you could, what would you change in your life right now?
What's the first thing you think about in the morning?
What do you think is your most valuable role in your life at this moment?
If you could be someone else for a day, who would that be? Why?
What do you do every day that you would love to hire someone else to do for you?
What rituals do you go through every day for the sake of your good looks?
What are your favorite words to live by?
Who do you talk on the phone to more than anyone else?
Aside from the temple or the ranch, Is there a place you've been that made you feel closer to heaven?
Can you pinpoint any one moment in life that you'd call a "turning point"?
What mannerisms would you say that you have that are strikingly similar to one of your parents?
Aside from Christ, who in your life have you tried to pattern yourself after more than anyone else?
What one experience would you count as the highlight of the last five years?

What has been your greatest success and what did you learn from it?
Do you feel that you are a better parent than your parents were and why or why not?
What is the happiest memory of your childhood?
What song did you sing as a child that you've taught your children to sing as well?
What prejudices have you overcome that you once had? How?
What are you teaching your children about life that you did not know as a child?
What character traits do you think that you have passed on to your children?
How is your life different today than you pictured it being ten years ago?
Aside from the Sunday School answers (pray & study scriptures), what's something that you do every single day that you could not go a day without doing?

Our most basic instinct is not for survival but for family. Most of us would give our own life for the survival of a family member, yet we lead our daily life too often as if we take our family for granted.

Pina Colada Punch

This is very simple and very tasty drink, but make it the night before your party, so that it's really slushy!

1 frozen pineapple juice, make as directions on the can

1 quart bottle Pina Colada Mixer

1 2-liter bottle 7-up or Sprite

Mix the juice in a gallon size ice-cream bucket or large plastic bowl. Add the Pina Colada mixer and mix well. Put in the freezer for several hours until completely frozen. An hour before serving, place the frozen mix in punch bowl and pour the 7-up over top, breaking up the frozen juice mix. (We usually add another two liter of 7-up about half way through the night. It's still very pina colady.) Enjoy!

Tres Leches

This cake is expensive and fattening and labor-intensive in the clean-up (you use a gazillion dishes to make it) but it's worth every second, penny, calorie and energy! It's really not that difficult to make, honest! I've tasted Tres Leche in every restaurant that has had it on the menu because I love it so. I've had several recipes but this one is the most simple and tastiest of all! You must try this recipe! It's divine! (Sorry about the photo...It's not the best, but hey! I remembered to take a picture!)

3/4 cup butter, softened
1 1/2 cups white sugar
9 egg yolks
1 teaspoon vanilla extract
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 cup milk
9 egg whites
1 teaspoon cream of tartar

2 cups heavy whipping cream
1 (5 ounce) can evaporated milk
1 (14 ounce) can sweetened condensed milk

2 cups heavy whipping cream
1 cup white sugar


Preheat oven to 350 degrees. Grease and flour a 9x13 inch pan. (I used my Pampered Chef stone pan and didn't bother.)

In a large bowl, cream the butter and sugar together until light and fluffy. I whipped it for about four minutes. Add the egg yolks one at a time, beating well, as you add each egg, then stir in the vanilla. Sift together the flour and baking powder. Add the flour mixture alternately with the milk; beat well after each addition. In a separate large glass or metal bowl, beat egg whites and cream of tartar until whites form stiff peaks. Gently fold the egg whites into the cake batter using a rubber spatula. Do not overbeat. Spread the mixture evenly into the prepared pan. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the cake comes out clean. (Mine took about 35 minutes before it was done.) Allow to cool.

In a small bowl, stir together 2 cups heavy cream, evaporated milk and sweetened condensed milk. Pour the mixture over the cake until it wont absorb any more. You may have 1/3 of it left over, but that's okay because you'll use it when serving.

Combine the whipped cream and sugar, spread over soaked cake. The cake may become crumbly on the top, so spread carefully. Refrigerate cake until serving, Pour leftover milk mixture onto plates before setting cake on the plates. Top with fresh strawberries, if desired or just one as a garnish. ENJOY!

April's Easter Bunny S'mores

My good friend, April, makes the best roast beef I've ever tasted! I've also had a few other treats of hers at Bunco and each have been fabulous. However, she claims not to be a cook. On Easter, she brought me this darling treat and it really made my day! I told her that I'd had several requests for the recipe after posting a photo of it on my daily blog. She said, "Oh good! This will be the only chance I ever have of making your cooking blog!" Hardly, but here it is. It was adorable and quite tasty!

1 sleeve of graham crackers
1/3 cup brown sugar

7-8 marshmallow peeps

1 1/2 cups Easter colored M&M's

Crush your graham crackers to crumbs and mix with the brown sugar. Layer the crumbs in the bottom of a 1 quart jar. Next, pour the M&M's over the crumb mixture. Then, place your bunnies standing up and facing out on inside of jar. Press them against the glass but don't squash them. Attach a gift card that says:.

EASTER BUNNY S'MORES

1. Empty the jar contents into a
bowl. Snip the bunnies into bits with
kitchen sheers or cut up with a knife.
Return the bunny bits to the mixture. Mix
well.
2. Melt 1/2 cup butter; add 1 teaspoon
vanilla. Pour this over the dry ingredients,
mixing well. Pat into a greased 9"
square pan. Bake at 350 degrees for 15
minutes. Cool and cut into bars.
(Makes 9 to 12 bars.)
*Option - leave bunnies
whole; combine remaining
ingredients and place
the bunnies on top; then
bake as directed.

Personally, after making them, I'd just more like 1/3 cup of butter instead. I liked it better the second day than I did right out of the oven. So, I suggest cooling before serving. It was MOST tasty! Enjoy!

baked chimichangas

I've typed this recipe three times now and it keeps disappearing. Grrrr! I made this tasty recipe last week with intent to photograph before serving but when it came out of the oven, we were all so excited to eat, the camera slipped my mind! This is a favorite, although it's no low-fat meal, that's for certain. It's one of our favorites and one of my most requested recipes. This is a great dinner to make and take to share.

In a very large bowl, mix:

2-4 large chicken breasts (boiled until done and shredded with a fork)
1 bunch chopped green onions
1 tsp. minced garlic or fresh garlic
1 can cream of mushroom soup
1 can cream of chicken soup
2 cups salsa (or two cans of diced chilis)
1 16 oz. container of sour cream
3 cups cheese, shredded (I use colby-jack or sharp cheddar)
1 small frozen bag of corn
1 can of black beans, drained and rinsed

16 8-9" flour tortillas

Mix all the ingredients well. Place about half a cup of the of the mixture into each tortilla and roll it burrito style. Place in a well-greased 9x13 pan. Sixteen will fit in the pan tightly. If you have remaining filling, spread it over the top and then smother with more cheese. Cover tightly and bake at 350 for about 30-40 minutes or until bubbly. Serve with lettuce, salsa and guacomole, if desired. Enjoy!

Enchilada Casserole

I can honestly say that in my thirty two years of marriage, I've opened and cooked one and only one Hamburger Helper. HOWEVER, I do love the concept of a quick and easy meal that can be whipped up in minutes. This recipe is one of those. So, here's our most favorite Homemade Version of a Hamburger Helper type skillet casserole!

Ground Beef, browned with onions, peppers and garlic (or however you brown your own)

3 Tbsp. Taco Seasoning (or one packet if you don't buy it in bulk)

1 small bag of frozen corn

1 can of Cream of Mushroom Soup

2 cups salsa

Tortilla Chips

lots of cheese

1 can of drained, rinsed black beans, if desired. (Gracie doesn't like beans, so I serve them on the side.)

(This is a "do it to your own taste" type recipe...if you like a lot of meat, use it. If you like more cheese, add it.) Add the taco seasonings to the browned meat in a large skillet. Mix in well. Then add the remaining ingredients, adding the chips and cheese last. Stir the chips in, breaking them up a bit, if needed. (I use about a quarter to a half a bag of plain Doritos or Sanita or Mission Chips. This is the perfect way to not waste all those crumbs and broken chips at the bottom of the bag! I never throw them away anymore!) Stir the chips in well and then, cover with cheese. (Or smother, if you prefer!) Heat thoroughly. Put a lid on the skillet for about five minutes and turn the heat down to low. The chips absorb the liquids and it becomes the perfect quick and easy casserole. Serve with guacamole or sour cream and more salsa, if desired. If you used pre-cooked ground beef, like suggested below, this is a less than ten minute type recipe! Enjoy!

The most important tip to this recipe is... pre-cooked ground beef! We get our beef from the Corbridge Ranch, so it's rare that I have to buy ground beef, but whenever I do, I buy the biggest package available. Then, whenever I brown hamburger, I brown a ton of it. Only one time of chopping onions and/or peppers and garlic. I do it all at the same time and store it in Zip-Lock Freezer bags. It goes straight from the pan to the freezer. When I need a meal in a jif, I pull out the ziplock back and half the work is already done for me!

Very simple and most delish French Bread

Everyone ranted and raved at our recent Relief Society Social when our good friend Christie served two fantastic recipes! A terrific french bread and a pulled pork. I'll share them in two entries so that they are easier to index. I've had a french bread recipe that I've used for years but after tasting Christie's, I'm replacing the old for hers! Loved it!

1 1/4 C very warm water

1T yeast

Dissolve yeast in water and add:

3 cups flour

1 T oil

1 T sugar

1/2 T salt

Christie mixes this in her kitchenaid mixer with the dough hook until dough is smooth and elastic. Then, she leaves it in the bowl, and covers it with a towel until doubled (about an hour). Punch it down, and flatten it down on counter top, (use olive oil on your hands and counter to keep from sticking) and roll it up (like cinnamon rolls, except Christie doesn't roll it out, she flattens it with her hands, maybe about 1-1 1/2 inch thickness). Pinch the seal together and tuck under and pinch the ends together. place on a greased cookie sheet, and let rise until doubled. Cook at 400 for 20 minutes (the browner it gets, the crustier it will be :) )

Christie also recommends adding 1-2 t dried rosemary, crushed, with the flour too. This is awesome with it. She has also added garlic and cheese after flattening it out, then roll it into the dough. Enjoy!!

Sweet Li'l Smokies

Jamie brought these tasty appetizers to a fun gathering a few years ago and we could eat them at every party! Definitely not low-fat or low-cal, so we make them once or twice a year! One thing's for sure, they'll all disappear quickly!

Li'l Smokies

BaconBrown

Sugar Cider

Vinegar

Cut your bacon into pieces small enough to wrap one piece of bacon around each smokie. Hold the bacon in place with a toothpick. Line them up in a baking dish, then cover completely with brown sugar. Sprinkle the vinegar over top of the brown sugar. (Jamie was guessing about 1/4 - 1/3 cup.) Bake at 350° until the bacon is cooked. Last time I made them, I realized that they were almost gone before I grabbed the camera! VERY tasty! Enjoy!

ROCKY ROAD

This quick and easy old fashioned treat is much simpler than Grannie made! I'm not a big marshmallow fan but this recipe is one you can't stop at one little bite! Make it when you have lots of company or you'll eat the whole pan yourself!

1 bag of Hershey's Milk Chocolate Chips

1 can Sweetened Condensed Milk

2 Tbsp. Butter

1 - 1 1/2 cups salted peanuts

1 - 1 1/2 cups cashews

1 10 oz. bag mini-marshmallows

Heat all except the marshmallows in a large bowl in the microwave until barely melted. Do not overcook! Stir in the bag of mini-marshmallows. Pour into a buttered 9x13 pan or Tupperware. Chill, cut into squares. Walk an extra mile tomorrow! Enjoy!

Sweet and Spicy Chicken

Could this recipe be any more simple? It was so dang good and it can be ready in less than 15 minutes. (Not my photo, but it looks pretty close!)

chicken tenders or boneless skinless breasts, cut into bite-size pieces

3 Tbsp. Taco Seasoning

Toss the chicken pieces in the taco seasoning, coating all of the chicken pieces. Drop into a frying pan in about 3 Tbsp. of heated to sizzling olive oil. Toss around in the pan for a few minutes until the chicken is cooked well.

In a separate bowl, mix 3/4 cup of apricot pineapple preserves and 1 1/2 cups salsa. Pour over the chicken and heat until bubbling. Serve over hot cooked rice. Enjoy!

Pork shoulder roast with Rub

Also, from my friend, Christie, this pork roast was a huge hit at a recent Relief Society social! You'll love it and it feeds an army!

2 C roasted minced garlic (Christie just bought the minced garlic in a jar)
5 T salt
1/4 C Coriander seeds/ toasted and ground
2 T mustard powder
4 T dried chipotle peppers
2 T dried thyme
5 T dried rosemary
5 T lemon zest
2 1/2 t black pepper

1 Cup of rub does a 6 lb pork shoulder roast. Rub on roast. Cook roast at 250-275 for 6-8 hours, fat side up. Let stand 15 minutes before shredding. Enjoy!

Lovable but Lethal Pecan Rolls!

These are unbelievably wonderful! And I believe, if you share them with someone you love, the fat grams and calories all disappear when you invert them in the pan! If you really want to kill someone with love, spread a layer of cream cheese frosting over top just before serving! Doug would describe these as "lethal". But... oh, sooooooooooooo good!

1 cup crushed pecans

1/2 cup brown sugar

1/2 cup butter

Using a 12 muffin pan, put 2 teaspoons of brown sugar, 2 teaspoons of butter and cover the bottom of each muffin cup with pecans.

2 cups bisquick

2/3 cup smashed bananas

1 tsp. cinnamon

Mix well and knead. Roll into a rectangle on a floury counter top. Spread 2 more tablespoons of melted butter across the roll. Spread 1/2 cup of caramel topping evenly over that. (You can use the kind you dip apples in or ice cream topping or about 16 caramels, melted with 2-3 tablespoons of evaporated milk .) Sprinkle with more brown sugar (about another 1/4 cup). Roll it tightly and slice into 12 pieces. Place each piece into the muffin tins on top of the butter/nut mixture. Bake at 375 for 8-10 minutes. Do not overbake! Remove from the oven and flip the pan upside down onto a cookie sheet or foil covered counter. Leave upside down for about 2 minutes so that the butter mixture settles into the roll. Serve immediately. Enjoy!

Wisconsin Cheddar and Chive Biscuits

One of our favorite restaurants is Red Lobster. Quayd loves it because of the "all you can eat shrimp". (Remember, he'd love a shrimp birthday cake!) I love it because of the cheesey biscuits served before the meal. I found this recipe in a cookbook given to me by my mom years ago and it's as close as I've come to matching Red Lobster's. As a matter of fact, they may even be better! The secret to making great biscuits, according to my Grannie from the deep woods of North Carolina, is not over-mixing them. The butter and flour may still be "clumpy, but they'll turn out real good!"

3 1/2 cups flour

4 tsp. baking powder

1 tsp. baking soda

3/4 tsp. salt

1/2 tsp. black pepper

10 Tbsp. butter, chopped

1 cup grated cheddar cheese

4 tbsp. fresh chives, chopped

1 1/2 cups buttermilk (I use milk and lemon juice)

Preheat oven to 400°. Grease a baking sheet. Sift the flour, baking powder, baking soda, salt and pepper into a large bowl. Rub the butter into dry ingredients until the mixture resembles coarse bread crumbs. Add the cheese and chives and stir to mix. Make a well in the center of the mixture. Add the buttermilk and stir until the batter comes away from the sides of the bowl. Drop in 3 tbsp. mounds spaced 2-3 inches apart onto baking sheet. Bake for 12 -14 minutes until golden brown. Enjoy!

Stuffed Strawberries

I first made these for my favorite niece, Brooke's bridal shower. It's a simple frosting recipe that works on just about anything, so I figured, why not strawberries? How could strawberries and cream cheese be anything but delish!? Well, last night, my friend, Jeana, did suggest that they could be chocolate dipped strawberries! FYI, creating two quarts of these beautiful babies takes about 30-40 minutes. But, clean-up is very tasty!

2 cups powdered sugar

8 oz. cream cheese, softened

1 tsp. vanilla

2 quarts fresh strawberries

Mix the frosting until fluffy. Do not removed the caps from the berries. Cut strawberries in fourths from stem almost to the cap. I use my Pampered Chef Decorating Press to stuff the strawberries with the frosting. If you don't have a press, you could put the frosting in a heavy zip-lock bag and cut one tip off the corner of the bag. Open the strawberry a bit and fill with frosting. The close the strawberry back enough that the frosting oozes out the sides a tiny bit. Chill until served. Note: You can make these about four hours in advance but make sure the place the filled strawberries on a few layers of paper towels to store because the sugar in the frosting will cause the strawberries to become a bit juicy. Enjoy!

Super Yummy Healthy Cookies

At least that’s what Doug thinks because they have coconut, nuts and raisins in them. I made these cookies years ago when I was out of chocolate chips and in the mood for cookies. They've been a huge hit ever since!

3/4 cups brown sugar
3/4 cup sugar
3/4 cup butter flavored Crisco or real butter
2 eggs
2 ½ whole wheat cups flour (it gives a nutty flavor)
1 tsp. Salt
1 tsp. Baking soda
1 tsp. Baking powder
2 tsp. Vanilla
1 cup chocolate chips
1 cup raisins (soaked in hot water for about fifteen minutes, then drained)
1 cup coconut
1 cup chopped pecans

Mix sugars, butter and eggs until creamy. Add dry ingredients until mixed. Place teaspoonful of dough on pan. Bake for 10-12 minutes at 375̊. Makes about 60 cookies. (Note: craisins work great instead of raisins!) Enjoy!