Wednesday, March 31, 2010

Raspberry-Topped Lemon Pie

(Sorry I've been MIA the past couple of posts!)

This pie is a family favorite. Even my husband, who doesn't normally care much for pies, can't get enough of this one. It is quick and easy to make. It is light and fresh and summery, and perfect with a dollop of freshly whipped cream on top.

1 (10 oz) pkg frozen raspberries
1 TBSP cornstarch
1 can sweetened condensed milk
3 egg yolks
1/2 c lemon juice
zest of one lemon
1 graham cracker pie crust

In a small saucepan, combine raspberry and cornstarch. Cook and stir until thickened and clear (sometimes I add some sugar, but it is not necessary). In medium bowl, beat egg yolks with sweetened condensed milk, lemon juice, and lemon zest. Pour into crust.

Bake at 325 for 30 minutes. Spoon raspberry mixture evenly over the top. Chill 4 hours or until set. Top with whipped cream. Garnish as desired. Refrigerate.

Tuesday, March 30, 2010

Hershey's "Perfectly Chocolate" Cake

Last week was Elanor's birthday and she wanted chocolate cupcakes with chocolate icing. I went to my Hershey's cook book and found a yummy recipe. Click on the link to find the recipe. It is really good. I had some special dark cocoa powder which made everything taste even better.
Chocolate cake and icing

Elanor enjoying the cupcakes

Friday, March 19, 2010

Black Bean Enchiladas

What meal isn't improved by adding bacon? These enchiladas are no exception. It is one of the two secret ingredients. The other is curry. The original recipe called for cumin, but when my friend Sarah and I set out to make this recipe the first time, we realized halfway through that we didn't have any, but that it was one of the ingredients in our curry blend. We used it, and after we tried it later with cumin, discovered we preferred the brightness the curry gave the dish. But if you're a purist, go with cumin.

Black Bean Enchiladas
3 slices bacon
1 chicken breast, diced
1 bell pepper, diced
1 clove minced garlic (or to taste)
1 can black beans, drained
Roughly 2 cups of your favorite chunky red salsa
Curry or cumin to taste (maybe start with a teaspoon and add from there?)
1/4 tsp salt
Cheese (lots)
6 Flour Tortillas

  1. Preheat oven to 350.
  2. Fry the bacon in a large skillet. Remove the bacon when crispy and fry the chicken breast, bell pepper, and minced garlic in the bacon fat until chicken is cooked through.
  3. Crumble the bacon and add it to the skillet, along with the black beans, salsa, curry or cumin, and salt. Heat through.
  4. Fill the tortillas with the mixture, as well as a handful of cheese per tortilla, roll them up, and place them in a 9 x 13 pan. Cover the top with cheese and bake for 20 minutes.

Thursday, March 18, 2010

Cleaning out the frig meal

So I am starting to pack up and get ready to move..... So I need to get rid of some stuff in the frig.... What do I make.....
This is my Aunt MaryBeth's recipe.

Soy Sauce

Cook rice
Chop any veggies in the frig
chop meats, cook bacon, then crumble
shred any cheese you may have
cut up pineapple (this is a must for me-- sometime fresh, sometimes from a can)

Toss all together in a big bowl (individualized of course) and top with soy sauce. Eat.
Yep it is really good. Of course you can choose your veggies and stuff, but it is one of my family favorites. It has always been part of must go night. So I hope when you ever have a must go night, you will remember Haystacks. Enjoy!

Wednesday, March 17, 2010

Ginger Cookies

These are a family favorite. The flavor is robust, the texture is chewy, and they are a great cookie to have on hand. The best part is that there is only 1/2 cup of fat used for a recipe that calls for four cups of flour, so they are "lower fat" than many other types of cookies.

Ginger Cookies

1/2 c. shortening or margarine (usually I use 1/4 cup of each because the texture turns out better, but you could substitute butter if needed.)
2 tsp. baking soda
1/2 c. molasses
4 c. flour
2 c. sugar
2 eggs
3 tsp. cinnamon*
3 tsp. cloves*
3 tsp. ginger*
2 tsp. vanilla

Cream shortening and sugar. Beat in eggs. Add molasses and vanilla. Add dry ingredients. Roll into 1-inch balls; roll those balls in granulated sugar. Bake at 350 degrees for 10 minutes.

*The original recipe calls for two teaspoons of the spices, but I tend to like a little more spice to mine so I usually add more. Feel free to reduce the amount when you make these.

Tuesday, March 16, 2010

Refried Beans

4 slices bacon, cut into small pieces (I usually use kitchen shears and cut right into the pan)
1/2 onion, diced
1 can pinto beans
1/2 C salsa

Fry up bacon pieces, when the bacon is about half way cooked add onions; cook until bacon is done. Drain fat. Add can of beans; let simmer 5 minutes. Mash beans and add salsa. Serve with tortillas, cheese, lettuce, tomatoes, etc

This is quick and delicious. I grew up eating these and didn't realize you could buy refried beans in a can until I went to BYU. Sometimes I will use black beans instead of pinto and it is really good.

Friday, March 12, 2010

Hearty Clam Chowder

This is the dinner I ask my mom to cook every time I come home.

Hearty Clam Chowder

4 slices bacon
3 green onions & tops, chopped
5 medium sized potatoes, peeled & cut in ½ inch cubes
2 T. chopped green pepper
1 stalk celery, sliced thin
1 clove garlic, minced
2 c. water (roughly)
½ t. pepper
1 t. salt
1 t. Worcestershire sauce
4 drops liquid hot pepper seasoning (I prefer Red Hot)
1 carrot, finely sliced
2 cans chopped or minced clams with nectar (6 ½ oz. cans)
1 can evaporated milk (12 oz.)

Microwave or fry bacon, then cut into small pieces.
Combine green onions, potatoes, green pepper, celery, carrot, garlic, & bacon in a saucepan. Pour in water to cover (may need more than 2 cups). Season with salt, pepper, Worcestershire, & liquid pepper.
Cover and simmer 15 minutes or until potatoes are tender.
Mash mixture with a potato masher until desired consistency.
Add clams (including liquid) & milk. Stir well, then heat just until piping hot (do not boil).

Thursday, March 11, 2010

Honey Cornbread Muffins

from Food Channel and the Neelys

1 cup yellow cornmeal
1 cup all-purpose flour
1 TBSP baking powder
1/2 cup granulated sugar
1 tsp. salt
1 cup milk
2 large eggs
1/2 stick butter
1/4 cup honey

Preheat oven to 400'F
In a large bowl, mix the cornmeal, flour, baking powder, sugar and salt. In another bowl, whisk together the whole milk, eggs, butter and honey. Add the wet to the dry ingredients and stir UNTIL JUST MIXED. (that is the key, do not over mix cornbread!!!!!)
Divide evenly into each cupcake slot. Bake for 15 minutes, until Golden Brown.

NOTE: I love cornbread but never really had success at it. I think I over mixed it so many times that I truly just stayed away from it. But I love this recipe. It is simple yet very yummy. The honey adds a nice taste to the recipe. I usually make this when I have chili as I love cornbread and chili, but it is good on its own for breakfast as well. If you make it, I think it is best warm (not hot, but warm).

Wednesday, March 10, 2010

Thai Peanut Chicken Soup

I know we just had a Thai recipe (thanks Erin!), but I thought I would share this soup before winter is over. It is very, very good and you don't have to have any special ingredients. It is great served with a good loaf of crusty bread and some fresh vegetables.

3 cups butternut squash, peeled and diced into 1/2 inch cubes. Bake these covered at about 350 to 375 until soft (or use any method you favor).
2 cups shredded cooked chicken
2 cups chopped onion, sauteed
1 Tbs finely chopped garlic, sauteed with the onions
2 cans chicken broth
1/2 cup water
2 tsp curry powder
2 tsp dark sesame oil
1/4 tsp cayenne pepper
1/4 tsp salt
1/4 tsp black pepper
1 14.5 ounce can diced tomatoes in juice, UNdrained
3 Tbs flour mixed with 1/2 cup cold water
14 oz can unsweetened coconut milk
3/4 cup peanut butter

There aren't real directions for this soup, but this is a good way to do it: Get the butternut squash baking, cook the chicken, and sautee the onion and garlic (I've found that if I brown and cook the chicken in the bottom of the pot, it will add even more flavor to the soup as the pot de-glazes while it simmers). When those are all done, put everything else in the pot and simmer it for a good amount of time. Usually I just taste it periodically until the flavors have begun to meld. And that's it! Because it's a bit labor intensive, I usually double or triple it and freeze some. This recipe doubled fills up a BIG stock pot.

Enjoy! We love this one; it's the ultimate comfort food.

Friday, March 5, 2010

Thai Chicken Stirfry

While I can't face eating most of the very small number of meals I knew how to cook when I was first married (I'd be happy never to hear the word "picadillo" again), this is the one meal from that period I can not only stomach, but is still a part of my meal rotation. It also comes together very quickly, and with items I stock in my freezer, so it is a life saver for me.

Thai Chicken Stirfry

2 cups rice
2 chicken breasts
Peanut Sauce (recipe follows)
Canola oil (enough for cooking meat in)
1 Tbsp bottled minced garlic
1 Tbsp bottled chopped ginger (powder works just fine too)
1 bag of your favorite frozen stir fry veggies
1/2 cup unsalted peanuts

Make rice according to package directions.
Heat oil in a wok or skillet over medium to medium-high heat. Dice the chicken and add to skillet while you cut. Add garlic and ginger and cook until the chicken is no longer pink (maybe 5 minutes).
While the chicken is cooking, make the peanut sauce, and defrost the stirfry veggies in the microwave if you're like me and didn't think of doing it earlier in the day. When the chicken is no longer pink, add the peanuts and veggies. Stir well, add the peanut sauce, stir again. Cook until heated through and serve over rice.

Peanut Sauce
2 Tbsp creamy peanut butter
2 Tbsp canola oil
2 Tbsp soy sauce
2 Tbsp sugar
2 tsp rice wine vinegar
1 tsp sesame oil (optional)
1/8 tsp cayenne pepper (optional)

Combine ingredients in small bowl and whisk until combined.

Thursday, March 4, 2010

Summer Ready Salad

Chicken Salad
As I am getting ready for summer clothing season and trying to eat FIVE vegetables a day, I have come up with some salad recipes that help with these two goals. This is one of my current salads I am eating a lot. It provides, veggies, protein, a little bit of fat (the good kind) and a treat all in one Salad. What more can a girl ask for from a Salad. So here it is....

red peppers
cooked chicken
crushed corn chips
or any other type of veggie you like on your salads

Yep super simple. Cut, chop, shred all ingredients above. Toss in a salad bowl and top with ranch dressing. Super simple, tasty and healthy! Got to love a salad.

So I usually will cook one or two breast of chicken (with just salt and pepper for taste) and shred it immediately, place in a baggie or container. Freeze if you must, but I usually just place in the frig. I also cut up my lettuce and place in a baggie with a paper towel (to help with extra moisture, plus it makes it quick and easy to prepare). Then when I am ready to assemble, I chop and cut the remaining ingredients, place on top of lettuce and chicken and ta da, a great, healthy salad. Plus it allows me to eat 5 servings of veggies in a meal. I must admit you can leave out the chips, but I like a little crunch in my salad, so I add them. This salad is also good with roasted fresh corn. So if you make corn on the cob or roasted corn on the grill, save an extra ear, cut corn off the ear and add to the Salad. It adds a different yet yummy flavor.

Spinach with Butter & Honey Salad
I love this Salad. It is Super tasty and healthy. It is also amazingly easy. I am always low on iron, so I love that I can get plenty of iron from this meal as well. I have used it as the main meal or a great side dish.

1 bag of baby spinach
1/2 stick of butter
1 Tbsp. shallot- finely chopped
2 Tbsp. honey

Wash and clean spinach. Place in bowl.
Cook butter in pan on stove top. Add in shallots once butter is melted and starting to boil. You want to brown the butter and saute the shallot. Once butter is brown at edges, remove from stove top and add in honey. Once honey, butter and shallots are melted together, pour over spinach and serve.

Wednesday, March 3, 2010

Crunchy Granola

I love eating granola and yogurt for breakfast, but it is too expensive to buy and eat often. However, I found a great recipe a few weeks ago and I have been able to enjoy granola on the cheap almost every day since. The best thing about this recipe is that there is no added fat (like oils), so it is guilt-free!


  • 1 1/2 cup brown sugar (usually I use about half honey and half brown sugar)
  • 1/2 cup water
  • 4 teaspoons pure vanilla extract
  • 1 teaspoon salt
  • 8 cups rolled oats
  • 2 cup chopped pecans or walnuts, or slivered almonds
  • Cinnamon to taste (I use a lot; a couple of tablespoons)
  • Ginger (I only ever have ground ginger, but it would be good with minced candied ginger)--not enough to taste "gingery" but enough to add a little something special; maybe a teaspoon or two.
  • Dried fruit--I use craisins, but anything would be good.


Preheat oven to 275 degrees F.

Line 2 cookie sheets with parchment paper (or aluminum foil) and reserve.

Combine brown sugar and water in a 4-cup microwave proof glass measuring cup or bowl. Place in microwave on high for 5 minutes and cook until sugar is completely dissolved. Remove from microwave, add vanilla extract and salt.

In a large mixing bowl, combine oats, nuts, spices, and brown sugar syrup mixture. Stir until thoroughly mixed. Spread the granola onto cookie sheets and bake 45 minutes to 1 hour or until golden and crunchy.

When the mixture comes out of the oven, it is still very pliable. You may choose to add in dried fruit as a finishing touch at this time (sprinkling it over the top is fine). If you would like clumps rather than individual toasted oats, let it sit undisturbed until cooled, at which point you can break it apart. When granola has cooled completely, store in an airtight container.

Tuesday, March 2, 2010

Applesauce cake

Applesauce Cake
1 C butter
2½ C applesauce
2 C sugar
4 C flour
2 tsp baking soda
1 tsp allspice
1 tsp cloves
1 tsp cinnamon
1 lb raisins (opt)
1 C chopped nuts (opt)
Cream butter and add sugar. Sift flour, baking soda and spices. Add to butter and sugar mixture, alternately with applesauce. Add raisins and nuts. Spread in a greased 9x13 pan. Bake at 350ºF for 1 hour or until done. Sprinkle with powder sugar. Serve with applesauce on top.

That is the original recipe but I've made a few changes. I use half the amount of butter and replace the rest with applesauce. I also use whole wheat flour instead of all-purpose. My favorite way to serve is warm with warmed applesauce on top and a sprinkling of cinnamon and sugar.