White Trash Recipes

Monkey Muffins

2010-12-04T10:06:00.000-08:00

I am going to take no credit for these balls of buttery goodness topped with sweetened condensed milk (yes, read that again...YUM!). You can see the original recipe with pictures at The Pioneer Woman

Like Monkey Bread, but personalized and even gooier. Mine are in the oven right now.

INGREDIENTS

Refrigerated Biscuit Dough, Cut Into Thirds.....**I did the large ones and cut them into fourths (She also says you can used leftover bread dough, but we're white trash, we use dough from a can that pops)
Butter
Sugar
Ground Cinnamon
Sweetened, Condensed Milk

DIRECTIONS

1. Preheat oven to 375 degrees.

2. Add 1/2 teaspoon butter to muffin tins. Sprinkle in sugar and cinnamon. **She originally says "a scant" (meaning a little less than) a tsp of sugar per cup...to be a little more healthy ;)

3. Roll dough into walnut sized balls (or cut refrigerated biscuit dough into thirds). Place three into each muffin tin.

4. Top with 1/2 teaspoon butter. Sprinkle on more sugar and cinnamon.

5. Bake for 15 minutes, or until golden and bubbly.

6. **My Favorite Part** Remove from oven and immediately drizzle plenty of SWEETENED CONDENSED MILK over the top of each one. Be generous! Allow rolls to sit for a little while to absorb sweet, sticky milk.

7. Scoop out with a spoon and serve to hungry humans.

Apple Cake and Butter Sauce

2010-10-16T13:17:00.000-07:00

My friend found this in a Taste of Home magazine and served it at a baby shower. This stuff is heavenly.

INGREDIENTS
Cake:
1/2 cup butter, softened
2 cups sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/4 teaspoon salt
1 1/2 teaspoon ground nutmeg
4 large Granny apples, peeled and grated

Butter Sauce:
1/2 cup butter
1/2 cup sugar
1/2 cup packed brown sugar
1/2 cup half-and-half or cream
1/2 tsp vanilla (optional)

DIRECTIONS
1. In a large bowl, cream butter and sugar. Beat in egg and vanilla. Combine the flour, baking soda, cinnamon, salt and nutmeg; gradually add to the creamed mixture. Stir in apples.

2. Pour into a greased 13x9-in. square baking dish. Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean.

3. Meanwhile, in a saucepan, melt butter. Stir in sugars and cream. Bring to a boil over medium heat, stirring constantly. reduce heat. Simmer, uncovered, for 15 minutes, stirring occasionally. Serve over warm cake.

Cheesy Meatball Soup

2010-10-16T02:36:00.000-07:00

My kids love those frozen meatballs you get in a huge bag from Costco so I am always looking for new recipes to make with them (you can only do Grape Jelly and Chili sauce so many times.)

I decided to try making a soup with them one day and this is what I came up with. Surprisingly, it was really good!

INGREDIENTS
**Disclosure: I threw this together, measurements are estimates...use your best judgment**
4-5 red potatoes cut up into bite sized pieces (I didn't bother peeling them but you obviously could)
3 tbls butter
1 cup onion, chopped
1 cup green pepper, diced
1 can sliced carrots, drained
1 cup chopped broccoli
6 cups broth or water with bouillon (I did beef, but chicken would be fine)
20 or so meatballs (however many you'd like)
2 tsp Tabasco sauce (optional)
1 jar of processed cheese or 1/2 of the large package of Velveeta cheese

DIRECTIONS

1. Boil potatoes for about 10 minutes until softened a little bit. Drain and set aside

2. In large pot, sautee onion and peppers (you can add celery, too) in the butter until onions are transleucent

3. Add potatoes, carrots, beans, broccoli (and any other veggies you'd like, i.e. corn, beans, etc.) , broth,, meatballs and bring to boil. Simmer for 15-20 minutes.

4. Add Tabasco sauce and cheese. Stir until cheese is melted.

ENJOY!

Pumpkin Cobbler

2010-10-16T02:16:00.000-07:00

My sister mentioned pumpkin cobbler on her blog the other day and my mouth started watering. It is that time of the year, and this is one of my favorites.

INGREDIENTS
1 package yellow cake mix (save 1 cup for topping)
1 egg
1/2 cup butter, melted
1 (29 ounce) can pumpkin puree
2 eggs
2 tsp pumpkin pie spice (or your choice of spices, such as cinnamon and nutmeg)
1/2 cup white sugar
2/3 cup evaporated milk

Topping:
1 cup yellow cake mix (dry)
3/4 cup white sugar
1/2 cup butter, softened

DIRECTIONS

1. Preheat oven to 350 degrees

2. Combine all but 1 cup of the cake mix, 1 egg, and melted butter and press into 9x13 pan

3. Mix pumpkin, 2 eggs, spices, 1/2 cup sugar, and milk. Pour pumpkin mixture over the cake mix crust.

4. Combine 1 cup cake mix and 3/4 cup sugar. Cut in 1/2 cup softened butter until mixture resembles coarse crumbs. Sprinkle mixture on top of pumpkin mixture.

5. Bake for 45-55 minutes (do not overbake...should have a slight jiggle.)

EAT! This is awesome warm or cold, with Cool whip, ice cream, or plain. I saw a recipe that "frosted" it with a cream cheese/cool whip spread, which sounds heavenly! I'll have to try that and will update if I think it's worth the extra effort.

Ummm, Wow Dip

2010-09-04T00:32:00.000-07:00

Not sure what to call this stuff but it is yummy!! Serve with crackers, celery or tortilla chips...it will be gone! And don't tell anyone what is in it, just make them eat it.

INGREDIENTS
3-4 boneless, skinless chicken breasts cooked and shredded (or 2-3 cans of shredded chicken)
1 jar of Litehouse chunky blue cheese dressing
1 jar of buffalo sauce (Louisiana Hot Sauce seems to be the favorite)
1 lb. bag shredded cheddar cheese
1 (8 oz) block of cream cheese

DIRECTIONS
Throw it all in a Crock Pot on low for a few hours. Stir occassionally. (You can also mix all together and bake it for 30 minutes or so)
Serve with celery, crackers, or chips. Or french baguettes. Or whatever.
It's good.

Quiche Tarts

2010-08-23T16:42:00.000-07:00

Let it be known that I don't love quiche, but I was once assigned to bring something for breakfast for a group of ladies and found this recipe for "Quiche Tarts" from Allrecipes.com, made a few changes, and quickly learned that they are basically mini-WT quiches that even I like.

I have made them several times for groups and they seem to be received very well. Best thingabout this recipe is it is easily adaptable...one time, I added chopped tomatoes and jalapenos for a little kick, and it was great! You can also add/substitute sausage, or ham, or take out the meat completely and add some chopped broccoli and tomatoes for a vegetarian version.

INGREDIENTS
1 (8 ounce) package cream cheese, softened
2 tablespoons milk
2 eggs
1/2 cup shredded cheese (obviously, beinga quiche, the original recipe calls for swiss, but I prefer cheddar)
2 tablespoons chopped green onion
1 (10 ounce) can refrigerated flaky biscuit dough (if you use the big ones, I suggest halving them)
3/4 cup (or so) crumbled bacon (being W.T., I like mine from a bag, but you could cook 5 or 6 slices of bacon and crumble it your self)

DIRECTIONS

1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups. (I use Butter flavor Pam and it works great)

2. Place the cream cheese, milk, and eggs in a medium bowl, and beat until smooth with an electric mixer set on Low. Stir in cheddar cheese and green onion, and set aside.

3. Separate dough into 10 biscuits. Press into the bottom and sides of each muffin cup, forming 1/4 inch rims. Sprinkle some bacon into the bottoms of the dough-lined muffin cups. Spoon about 2 tablespoons of the cream cheese mixture into each cup.

4. Bake 20 to 25 minutes in the preheated oven, until filling is set and rims of the tarts are golden brown. Sprinkle with the remaining bacon, and lightly press into the filling. Remove from pan, and serve warm.

Enjoy!

Golden Graham S'mores

2010-08-23T16:33:00.000-07:00

I bought Golden Grahams on sale today for $1 and in the midst of all of the excitement of such a screaming deal I realized I have never shared one of my very favorite treats!

You've been forewarned that these disappear fast...once you start eating them, you can't stop :)

INGREDIENTS

-3/4 cup light corn syrup
-3 tbsp butter
-1 package chocolate chips
-3 cups mini marshmallows
-1 tsp vanilla
-1 (12 oz) box Golden Grahams cereal

DIRECTIONS
1. Grease a 13 x 9 inch pan and set aside.

2. Over medium heat, heat syrup, butter, and chocolate chips, stirring constantly until chocolate chips are melted. Remove from heat and stir in vanilla.

3. Place cereal in a large bowl. Pour chocolate mixture over cereal and mix until completely coated. Fold in marshmallows, 1 cup at a time.

4. Press into pan and let sit 1 hour. Best if kept in fridge!

YUMMY!!

Strawberry Shortcut Cake

2010-08-13T00:34:00.000-07:00

Saw this on an old college friend's wife's blog (did you follow that?) and it seriously is right up my alley: strawberries, marshmallows and jello BAKED! And it's magic...the marshmallows and batter go on the bottom but end up on top, amazing! :) Have fun and enjoy!

INGREDIENTS

1 Cup of Mini Marshmallows
2 Cups (2 10 oz pkg) Frozen, sliced strawberries and syrup. completely thawed
1 Pkg(3oz) Strawberry Jello
2 1/4 Cups Flour
1 1/2 Cups Sugar
1/2 Cup Shortening
3 tsps Baking Powder
1/2 tsp Salt
1 Cup Milk
1 tsp Vanilla
3 Eggs

DIRECTIONS

1. Grease bottom of 9 x 13 pan and sprinkle marshmallows evenly over the bottom of the pan and set aside

2. Thoroughly combine completely thawed strawberries and syrup with dry Jello. Set aside

3. In large bowl, combine remaining ingredients. Blend at low speed until moistened. Beat for 3 minutes at medium speed, scraping sides occasionally. Pour batter evenly over the marshmallows.

4. Spoon Strawberry mixture evenly over batter.

5. Bake at 350 degrees for 45-50 minutes, or until golden brown and a toothpick comes out clean.

6. Serve warm or cool with either ice cream, or whipped cream. YUM!

Bacon Wrapped Jalapeno Poppers

2010-08-13T00:25:00.000-07:00

Ok, no secret I love bacon-wrapped stuff, so when I saw this recipe on Pioneer Woman, I freaked.

And then I actually made them....AMAZING! Probably my favorite new find in a really long time.

The original recipe complete with pictures can be found HERE

Ingredients

20 whole Fresh Jalapenos, 2-3 Inches In Size

2 cubes Cream Cheese, softened

1 pound Thin(regular) Bacon, Sliced Into Thirds

Preparation Instructions

If you have them, slip on some latex gloves for the pepper prep… Cut jalapenos in half, length-wise. With a spoon, remove the seeds and white membrane (the source of the heat; leave a little if you like things HOT). Smear softened cream cheese into each jalapeno half. Wrap jalapeno with bacon pieces (1/3 slice). Secure by sticking toothpick through the middle. (At this point, you can freeze them, uncooked, in a Ziploc bag for later use).

Bake on a pan with a rack in a 375-degree oven for 20-25 minutes. You don’t want the bacon to shrink so much it starts to the squeeze the jalapeno. If, after 20 minutes, the bacon doesn’t look brown enough, just turn on the broiler for a couple of minutes to finish it off. These are best when the jalapeno still has a bit of bite to it.

Serve immediately, or they’re also great at room temperature.
You’ll love these so much, you’re gonna come out of your skin. Or something like that.

Chocolate Cake in a Mug

2010-08-13T00:21:00.000-07:00

This is a from a good family friend and sounds DIVINE! I have made something similar and I'm sure this will not disappoint. Perfect for our Fiesta ware mugs. Thanks, Kelly!

Enjoy!

INGREDIENTS:

1 large coffee mug

4 tbsp flour

4 tbsp sugar

2 tbsp unsweetened cocoa

1 egg

3 tbsp milk

3 tbsp vegetable oil

small splash of vanilla

3 tbsp chocolate chips (optional)

DIRECTIONS:

Spray mug with cooking spray, then mix together all the ingredients in the mug, in the order given: first mix all dry ingredients, add egg and mix, then milk, oil and vanilla and mix well. Stir in chocolate chips. Place mug in microwave, and cook on high for 3 minutes (more or less depending on your microwave). The cake will rise over the top of the mug, but don't be alarmed. It will not overflow. Allow to cool a little then eat it with a spoon directly from the mug, or tip out onto a plate.

Eagle Eye Toast

2010-08-13T00:20:00.000-07:00

This was something I remembered my M.I.L. making while I was dating my husband and I thought it was kind of crazy, but yummy and now the kids love them. Definitely W.T., but fun to make!

INGREDIENTS:

Bread
Butter (softened)
Eggs
salt and pepper

DIRECTIONS:

1. Butter both sides of bread

2. Using a small cup or circular cookie cup, cut a circle out of the middle of the bread (save the circle)

3. Heat skillet and put buttered bread on skillet.

4. Crack an egg into the center of the bread with a hole and cook until the base of the egg is solid. Flip bread with egg in the middle and cook until desired doneness on the eggs

4. Toast cut-out circles on skillet, too

Enjoy with a fork! I top mine with jam, Aaron prefers gravy, my kids love syrup....pretty much, you can do whatever!

Butterscotch Bread Pudding

2010-04-02T19:42:00.000-07:00

Breakfast...dessert....snack....whatever.

Just try it, it is YUMMY!

INGREDIENTS

1 loaf day-old bread, torn into small pieces
4 cups milk
2 cups brown sugar
1/2 cup butter, melted
3 eggs, beaten
2 teaspoons vanilla extract
1 cup butterscotch chips

DIRECTIONS

1.Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish.

2.In a large bowl, combine bread, milk, sugar, butter, eggs, vanilla and butterscotch chips; mixture should be the consistency of oatmeal. Pour into prepared pan.

3.Bake in preheated oven 1 hour, until nearly set. (It should have a "thigh wiggle" or wiggle as much as a well endowed thigh.) Serve warm or cold.

**Given to me by a friend

Chicken Broccoli Casserole

2010-02-14T20:50:00.000-08:00

One of my mom's classics. I am not really a casserole fan, but I LOVE this one, and so does my family. Sure to please!

INGREDIENTS

4 skinless, boneless chicken breast halves
1 pound broccoli florets, cooked
2 cans condensed cream of chicken/mushroom soup
1 cup mayonnaise
1 tsp. lemon juice (optional)
1/2 tsp. curry powder (optional)
1 cup shredded Cheddar cheese
1 cup dry stuffing mix
4 tbls. butter

DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C).

2. Boil chicken in water with some chicken bouillon until tender and shred or cut into bite size pieces OR shred a rotisserie chicken. Meanwhile, steam broccoli until crisp but tender.

3. In a small bowl mix together the soup, mayonnaise, lemon juice and curry powder. Set aside.

4. In a 9x13 inch baking dish layer the chicken, broccoli, soup mixture, and cheese. Toss dry stuffing mix with melted butter and sprinkle over the top and bake in the preheated oven for 25-30 minutes.

Crock-Pot Italian Chicken

2010-02-14T20:33:00.000-08:00

INGREDIENTS:

4 frozen chicken breasts
1 package dry Italian salad dressing mix
1 can cream of chicken

DIRECTIONS:

Place ceverything in Crock pot. I usually will add a little water or chicken broth, as well. Cover and cook on high for 4-5 hours or low for 8-10 hours.

Serve with noodles or rice.

The Infamous Goulash

2010-02-14T20:29:00.000-08:00

If Aaron offers to make you dinner, this is what you'll get. People rave about it's goodness. I am warning you to eat it at your own risk. :) Here are the directions, per Aaron.

INGREDIENTS

1 lb. of ground beef
1 lb. of bacon
1 lb. of butter (that is 4 sticks)
2 onions, chopped
a bunch of potatoes cut up (probably 10-12 or so)
"seasoning" (says Aaron)
2 tbls. minced garlic

DIRECTIONS

1. In a large skillett, cook the bacon. Set aside. Reserve about 1/2 cup of the grease.

2. Cook the ground beef in the bacon grease. Set aside the beef, but keep the grease.

3. Add the butter, potatoes, onions, "seasonings" and garlic to the leftover grease. Cook "a long time" until potatoes are soft

4. Once potatoes and onions are soft, add the beef and bacon back in the mix, cook for a little while longer and serve.

**My suggestions: Save the bacon grease, dump the beef grease, and only use 1 (maybe 2) sticks of butter. I also have made this with chicken instead of the beef, added carrots, and topped with cheese, with a lot less grease, and it was pretty good.

Spicy Chicken Soup

2010-02-11T23:58:00.000-08:00

Kind of like taco soup, but a little creamier, and with chicken. Serve with cheese and chips. Ingredients list looks long, but it isn't as complicated as it looks.

INGREDIENTS
3 tablespoons olive oil
1 onion, chopped
3 cloves garlic, chopped
1/2 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon garlic powder
2 tablespoons dried parsley
1 tablespoon onion powder
2 quarts water
2 cans chicken, or 3 cups shredded chicken
5 cubes chicken bouillon
1 (16 ounce) jar chunky salsa
2 (14.5 ounce) cans diced tomatoes
1 (14.5 ounce) can stewed tomatoes
1 (10.75 ounce) can condensed tomato soup
3 tablespoons chili powder
1 (15 ounce) can whole kernel corn, drained
2 (16 ounce) cans chili beans, undrained
1 (8 ounce) container sour cream

DIRECTIONS

1. In a large pot over medium heat, cook onion and garlic in olive oil until slightly browned. Add chicken, water, salt, pepper, garlic powder, parsley, onion powder and bouillon cubes. Bring to a boil, then reduce heat and simmer for 30 minutes

2. Stir in salsa, diced tomatoes, stewed tomatoes, tomato soup, chili powder, corn, chili beans, and sour cream. Simmer 30 minutes.

FOR THE CROCKPOT: Throw it all in and cook on high 4-5 hours

Chocolate Scotcheroos

2010-02-11T23:45:00.000-08:00

Peanut butter flavored Rice Krispie treats that are heavenly, chewy goodness!! And actually much easier to make than the regular Rice Krispie treats.

INGREDIENTS

1 cup white sugar
1 cup light corn syrup
1 cup peanut butter
6 cups Rice Krispies cereal
1 cup semisweet chocolate chips
1 cup butterscotch chips

DIRECTIONS
1. Grease a 9x13 inch baking pan.

2. In a saucepan over medium heat, combine the sugar and corn syrup, and bring to a rolling boil. Remove from heat, and stir in peanut butter. Mix with the rice cereal until evenly coated. Press the mixture into the prepared pan.

3. In a saucepan, melt the chocolate and butterscotch chips, stirring occasionally until smooth and well blended. Spread over the top of the bars. Chill until set (about 45 minutes), then cut into bars and store in airtight containter.

Homemade Oreos a.k.a. Whoopie Pies

2010-02-11T23:38:00.000-08:00

Every small-town Mormon cookbook I have has this recipe (or one like it) at least twice...it's one of those "staples" and I love it!

Also good with a Red Velvet or Spice Cake Mix

INGREDIENTS

Cookies:
1 (18.25 ounce) package devil's food cake mix
2 eggs
1/2 cup butter, softened

Filling:
1 (8 oz) package cream cheese, softened
1 stick (1/2 cup) butter, softened
2 cups powdered sugar
1 tsp. vanilla
DIRECTIONS

1. Preheat oven to 350 degrees F (180 degrees C).

2. Blend the cookie ingredients together with a pastry blender until mixed.

3. Roll in balls about the size of a quarter and place on ungreased baking sheets. Make an even number of balls.

4. Bake for 10 minutes. Let cookies stand on cookie sheet for 5-6 minutes before removing them to cooling rack. After cookies have cooled, put Cream Cheese Frosting (beat together the above frosting ingredients) between two cookies, putting bottom sides together.

Store in airtight container in the fridge

Pizza Rolls

2010-02-11T20:18:00.000-08:00

I am not sure why I haven't done these before, maybe everyone knows how wonderful and these are, but I recently figured them out and am officially obsessed. So easy, and so yummy, and definitely W.T.

INGREDIENTS:
1 can refrigerated pizza dough (you can also use a can of breadsticks dough)
1 cup spaghetti sauce
1 package pepperoni
shredded mozzerella

Optional:
melted butter
garlic powder
seasoned salt
parmesan cheese

DIRECTIONS:

1. Heat oven to 425 degrees

2. Roll out pizza dough on cookie sheet and using pizza cutter, cut in half lengthwise, then in quarters (to make 8 "squares")

3. Spread sauce on each square, leaving about 1/2 inch on the edges

4. Place 3-4 pepperonis down the middle of each square, and a small handfull of cheese

5. Fold over dough squares and pinch the edges so everything is contained

6. OPTIONAL: Brush melted butter over each roll and sprinkle seasonings

7. Bake for about 10 minutes, or until golden brown

YUM!

Asparagas

2009-11-10T21:29:00.000-08:00

Our favorite veggie.

And here is my favorite cooking suggestion:

Rinse asparagas and break off the ends
Line pan with foil, and layer the asparagas in it
Toss with olive oil
Sprinkle with your favorite spices (my personal favorite is a family friend's Secret Spice, but even salt and pepper works great!)
Bake in oven for 8-10 minutes until slightly crunchy, but tender (Temp isn't too important, typically, about 350, but I just throw it in with whatever else I'm cooking)

Enjoy!

You can also chop them up and fry in the skillet, but they don't tend to have the same perfect crunch.

Oriental Noodles

2009-11-10T21:26:00.000-08:00

INGREDIENTS
1 package oriental noodles (or 2 packages ramen noodles without season packet)
2 tbls. olive oil
1/2 cup green onions chopped (can substitue regular onions)
1/2 cup chopped red or green peppers
1/2 cup chopped carrots
2 tbls. soy sauce
1/2 cup sprouts

DIRECTIONS

1. Bring pot of water to a boil

2. Heat oil in skillet and fry onions, peppers and carrots so they are tender. Add soy sauce

3. Throw noodles in boiling water and boil for 2-3 minutes

4. Drain noodles and add to skillet. Mix and serve!

SUGGESTION: For a main course, add some cut up pork, steak or chicken to the mix.

Sweet and Sour Grub

2009-11-10T21:19:00.000-08:00

My new favorite. Kind of messy, but really easy, and so yummy! I've done pork and chicken and they both are good. Serve with rice or noodles.

Sweet and Sour Chicken and/or Pork

INGREDIENTS
4-5 pork chops or boneless chicken cut up into pieces (big chunks)
1 cup vegetable oil
2 eggs
1-2 cups cornstarch
1/2 cup flour
Optional: garlic salt (to taste)

Sauce:
1/2 cup ketchup
3/4 cups sugar
1/2 cup rice vinegar
1/2 - 1 cup pineapple or mandarin orange juice
1 tbls. soy sauce

DIRECTIONS:

1. Heat oil in large skillet and preheat oven to 350 degrees

2. Wisk eggs in bowl, set aside, and put cornstarch, flour and garlic in big Ziplock bag

3. Place meat in eggs and coat entirely.

4. Put meat in bag (I put it all in at once) and shake it up so they are all well covered

5. Using tongs, put the covered meat chunks in the oil and lightly brown (more like a golden color, only takes a minute or two)

6. Once lightly browned, but not cooked all of the way, place all of the meat in one layer in a pan lined with foil.

7. Mix all of the sauce ingredients in a medium sauce pan until heated thoroughly

8. Pour on meat and toss around

9. Cook at 350 degrees for 30-45 minutes, re-coating meat with the sauce half-way through

SUGGESTION: If you want to make this as a freezer meal, use fresh meat (never frozen) do all of the above, except after browning the meat in the oil, put it in a bag. Mix sauce, do not heat, put in seperate bag, and freeze. When ready to cooke, throw it all in a crockpot on high for 3-4 hours

Bacon Potato Chowder

2009-10-06T22:24:00.000-07:00

Homemade soup without wasting time on roux....so wonderful! And you can jazz it up however you like, but it's great just the way it is, too.

INGREDIENTS

* 2 cups peeled, cubed potatoes (about 4-5 medium sized potatoes)
* 1 cup water (use chicken broth, if you have it, or through in a bouillon cube)
* 8 bacon strips
* 1 cup chopped onion
* 1/2 cup chopped celery
* 1 (10.75 ounce) can condensed cream of chicken soup, undiluted
* 1 3/4 cups milk
* 1 cup sour cream
* 1/2 teaspoon salt
* Dash pepper
* 1 tablespoon minced fresh parsley (or not...I don't bother)

DIRECTIONS

1. In a covered 3-qt. saucepan, cook potatoes in water until tender.

2. Meanwhile, cook bacon in a skillet until crisp; remove to paper towels to drain. In the same skillet, saute onion and celery in drippings until tender; drain.

3. Add to undrained potatoes. Stir in soup, milk, sour cream, salt and pepper. Cook over low heat for 10 minutes or until heated through (do not boil).

4. Crumble bacon; set aside 1/4 cup. Add remaining bacon to soup along with parsley. Sprinkle with reserved bacon.

OPTIONS: I added green peppers and corn to the onion/celery saute, but you could also add carrots, or even broccoli. Also, add a handful of cheese and mix it in at the end. YUMMMMMMMMY!

Serve with some cheese rolls from Walmart to make it true White Trash....that's what I do! :) And a Walmart Bakery Red Velvet Cake for dessert. Seriously.

At least I bought that dressed up in dress pants, dangly earrings, stiletto heels, and a super cute Kathy zebra purse. I may be White Trash, but I do have SOME class.

LOVE it...

Slow Cooker BBQ Pork Sandwiches

2009-09-12T05:32:00.000-07:00

This has one extra little step, so it isn't just a simple "leave it in the Crock Pot and go" recipe, but it is worth it!

INGREDIENTS

1 (14 ounce) can beef broth
3 pounds boneless pork ribs
1 (18 ounce) bottle barbeque sauce

DIRECTIONS

Pour can of beef broth into slow cooker, and add boneless pork ribs. Cook on High heat for 4 hours, or until meat shreds easily. Remove meat, and shred with two forks. It will seem that it's not working right away, but it will.
Preheat oven to 350 degrees F (175 degrees C). Transfer the shredded pork to a Dutch oven or iron skillet, and stir in barbeque sauce.
Bake in the preheated oven for 30 minutes, or until heated through.

Serve on rolls, buns, or your choice of bread. Top with cheese, if desired.

Red Potato Salad

2009-09-12T05:21:00.000-07:00

The beauty of potato salads is that you can change them easily to suit your taste. Here is a good recipe, ready for your own variation, if needed. Just be sure you keep the potatoes and some sort of creamy whip.

INGREDIENTS

2 pounds clean, scrubbed new red potatoes
6 eggs
3/4 cub crumbled bacon
4 green onions, chopped
1 stalk celery, finely chopped

2 slices pickles, finely chopped
4 oz. cheese, cut into small cubes (you can also just use shredded, if you would like)

2 cups mayonnaise

good squeeze of mustard (your preference, I do about 1/4 cup)
salt and pepper to taste

DIRECTIONS

Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and set in the refrigerator to cool.
Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
Chop the cooled potatoes, leaving skin on. Add to a large bowl, along with the eggs, bacon, onionm cheese and celery. Add mayonnaise and mustard, salt and pepper to taste. Chill for an hour before serving.

VARIATIONS
Add aliced olives; add chopped up pepperchinis; substitute Miracle Whip for mayo, or 1/2 cup Miracle Whip and 1/2 cup sour cream;

Strawberry Fields Salad

2009-09-12T05:09:00.000-07:00

Hard to call this "white trash" because the dressing is home made, but it is easy, and it is probably one of the best salads I have had in a long time, so totally worth it.

INGREDIENTS

2 tablespoons sesame seeds
1 tablespoon poppy seeds
1/2 cup white sugar
1/2 cup olive oil
1/4 cup Balsamic vinegar
1/4 teaspoon paprika
1/4 teaspoon Worcestershire sauce
1 tablespoon minced onion
10 ounces fresh spinach - rinsed, dried and torn into bite-size pieces
1 quart strawberries - cleaned, hulled and sliced
1/4 cup almonds, blanched and slivered

DIRECTIONS

In a blender, puree the sesame seeds, poppy seeds, sugar, olive oil, vinegar, paprika, Worcestershire sauce and onion. Cover, and chill for one hour.
In a large bowl, combine the spinach, strawberries and almonds.
You can mix the dressing in with the salad and chill, but I prefer to serve it on the side.

VARIATIONS

Add chicken; add crumbled bacon; add feta or blue cheese; substitute almonds for walnuts or candied almonds; add chopped red onions

Dead Serious Salad

2009-09-12T04:59:00.000-07:00

Seriously....

INGREDIENTS
1 (8 oz.) tub of Cool Whip
2 Snickers bars cut up into small pieces
(or 8-10 fun size cut up)
1-2 apples (your choice) cup up into small pieces

DIRECTIONS:

1. Mix together

2. Eat.

3. Yum. Serious.

And I repeat....Cool Whip, Snickers and apples. Done.

Chocolate Chip Cookie Peanut Butter Bars

2009-09-03T23:10:00.000-07:00

I don't really like the traditional Peanut Butter bars (not really a peanut butter and chocolate fan....I gag everytime I eat a Reese's Peanut Butter cup, but for some reason, I always take a bite thinking I might like it this time. Wrong every time.) This is not the traditional PB Bar recipe. It has a chocolate chip cookie dough crust, then the peanut butter layer, and chocolate. Still somewhat classic, but with a yummy twist.

INGREDIENTS
1 roll (16.5 oz) refrigerated chocolate chip cookies

1 can (14 oz) sweetened condensed milk (not evaporated)
1 cup crunchy peanut butter
1 teaspoon vanilla
3 egg yolks
1 bag (12 oz) semisweet chocolate chips (2 cups)

DIRECTIONS
1 . Heat oven to 350°F. Cut cookie dough in half crosswise. Cut each section in half lengthwise. With floured fingers, press dough evenly in bottom of ungreased pan to form crust. Bake 10 minutes

2 . Meanwhile, in medium bowl, mix condensed milk, peanut butter, vanilla and egg yolks until smooth.

3 . Spoon milk mixture evenly over partially baked crust; carefully spread. Bake 20 to 25 minutes longer or until set.

4 . Sprinkle with chocolate chips; let stand 3 minutes to soften. Spread chocolate evenly over top. Cool completely, about 1 1/2 hours. Refrigerate 30 minutes to set chocolate. For bars, cut into 6 rows by 6 rows.

Pain Perdu (a sort of stuffed french toast)

2009-09-03T23:04:00.000-07:00

A while back, I just happened to turn on Good Things Utah (which I can usually hardly stand to even watch) and they were making my very favorite thing from Mimi's Cafe....the PAIN PERDU!!! It is a super yummy french toast stuffed with cream cheese and orange marmalade. It is really yummy, and pretty dang easy.

One thing it doesn't mention in the recipe, but I know as a Mimi's insider is that they use "day-old bread" for the french toast. It is sometimes hard to reproduce restaurant food, but Mimi's usually won't release a recipe unless they know it is comparable so hopefully this one won't disappoint.
Pain Perdu (pronounced "Pan Per-Do")

Balboa Mix Ingredients:
12 oz. Cream Cheese
1/2 cup Orange Marmalade

Preparation:
Cut cream cheese into smaller pieces and place in mixer. Add marmalade and mix approximately 10 minutes on medium speed, scraping the sides frequently.

Perdu Ingredient:
16 pieces egg-white bread

Preparation:
Trim crusts off egg-white bread; add scoop of balboa mix to center of a slice of bread. Do not press down. Top with another slice of bread to form a “sandwich.”

French Toast Batter Ingredients:
3 eggs, whisked
1/2 cup Half and Half
1 ½ TBS Sugar
¼ TSP Salt
¼ TSP Vanilla
¼ TSP Cinnamon
¼ TSP Nutmeg
Zest of ¼ Orange

Preparation: Add eggs, Half and Half, sugar and spices together and mix; add orange zest.

Grilling: Dip Pain Perdu “sandwich” in French toast batter. Cook on flat griddle to a golden brown on both sides. Slice diagonally.

For extra yumminess, add strawberries, blueberries and raspberry puree across entire center. Dust with powdered sugar.

Peaches & Cream Pie

2009-09-03T22:57:00.000-07:00

Our friend Margo brought us the most heavenly pie a couple weeks ago. I LOVE fruit. Since I was 5, you ask me what my favorite food is, and I have always said fruit. I'll be honest, though, I am not so much a fruit pie fan, until I tasted this. I requested the recipe thinking it might be a bit too gourmet for the site, but Margo pulled through for me! Frozen pie shells, TANG and Cool Whip....it will be a classic!! Thank you, thank you!

RECIPE:

2-pre-cooked pie shells (I don't make pie crust so I use the Marie Calendar's frozen shells), cooled.

Glaze:
1 Tbsp. Corn Starch
1 1/3 c. H20
1/2 c. Sugar
6 tsp TANG (Yup its white trash too!)
2 tsp lemon juice

Combine, bring to boil. Boil for 1 min. Cool completely.

Filling:
1 8-oz package cream cheese
1 small tub cool-whip
1/2 c. Sugar
Mix together and spread in bottom of pie crust.

Layer sliced fresh peaches and top with glaze.

Italian Pasta Bake

2009-09-03T22:50:00.000-07:00

Another submission, thank you! Sounds yummy, and easy, just how we like it!

INGREDIENTS
1 lb of cooked ground meat or chicken breast cooked and cubed
1 medium onion, chopped
2-3 cloves of garlic, pressed or diced
1 pkg of penne or spiral pasta (they usually come in about 13-15 oz bags)
2 Tb italian seasoning
1 (15 oz) can of diced tomatos
1 (15 oz) can of tomato sauce
water: just enough to fill the pan 2/3 full
1/2 c parmesean cheese
16 oz of mozzerella cheese
salt and pepper to taste

DIRECTIONS
Pre heat oven to 350

Brown meat, onion, and garlic in large sauce pan, drain. Return meat to pan and pour in diced tomatos, tomato sauce, italian seasoning, and salt and pepper to taste. Keep on low heat while you get the baking pan ready. Take out a 9x13 glass baking dish. Pour UNCOOKED pasta in and spread to cover the bottom. Gently pour meat mixture over noodles. Sprinkle with parmesan cheese. Gradually add water until dish is about 2/3 full. Cover with foil and bake for 40 minutes. The last ten take off the foil and sprinkle mozzerella cheese liberally. Stick back in for the remainder of time.
I hope this sounds tasty! You can also chop up zucchini and add olives to your meat sauce. It all depends on how much work you want to do. If it takes more than a half an hour to make I usually don't bother:)

Rachel Wattson
Lakeside, Ca

Oreo Ice Cream Cake

2009-08-24T23:18:00.001-07:00

So, my roommates in college made this for a group date and I still have dreams about it. So yummy!! And SOOO easy, no baking, no mixing, just wonderful. This is the recipe according to Paige, and I couldn't have said it better....

"INGREDIENTS

1 box vanilla ice cream

oreos

hot fudge

caramel

cool whip

DIRECTIONS

Throw lots of Oreos in zippy bag and crush with rolling pin or whatever works. Cover bottom of 9x12 pan with half of the oreos and smush flat. Drizzle some caramel and hot fudge over Oreos.

Pull open the ice cream box and cut ice cream into approx. 1-1 1/2 inch slices. Place on top of oreos in pan in single layer. Drizzle hot fudge and caramel on ice cream.

Top off the ice cream with the rest of the oreos, then cool whip. To make it pretty, sprinkle a few oreo crumbs on top of the cool whip. Freeze a while before serving so it firms up.

That's essentially it. It would also be yummy with mint ice cream. Sort of like Asphalt Pie from Winger's. Mmmm. OR use graham crackers instead of oreos and strawberries instead of fudge and caramel. Man, I'm getting lots of ideas from this. And I'm getting really hungry too."

ENJOY!

And, thanks Paige! This is making me hungry, too, and somewhat nostalgic....miss you girls!

Suzie's Recipe BOOK!!!

2009-08-22T01:45:00.000-07:00

So, instead of having to whip out my laptop every time I want to cook one of my favorite recipes, or dig through my printouts in a bag (no joke) I am going to be booking my recipes from the blog!

What does this mean for you?

1. I will be posting several more recipes over the next few weeks so that my book is FULL of great stuff

2. If you have great recipes, that are yummy and easy, send them to me and I will add them (with credit, of course!) You can email them to: itsjustsuz@hotmail.com and put in the subject "Recipe"

3. If you are family, or close to it, your Christmas will be done :)

Crock Pot Fajitas

2009-08-22T01:08:00.000-07:00

Why I haven't posted this recipe yet is beyond me, but they are so good, and SOOO easy!

INGREDIENTS

4 to 6 frozen boneless, skinless chicken breasts
2 1/2 cups salsa (basically, one 20 oz. jar)
3 bell peppers (preferably a green, yellow and red) thinly sliced
1 large onion, thinly sliced

DIRECTIONS: (Ready for this??)

1. Dump the ingredients into a Crock Pot and cook on low heat 3-4 hours.

2. Just before serving, remove mixture with a spoon and shred the chicken with two forks. (To eliminate this step, use pre-cut chicken)

Serve with tortillas and your choice of sour cream, cheese, guacamole and/or lettuce

**I have also made this using stew beef already cut up from the meat dept. and it was super yummy, too!!

Cake Balls

2009-08-22T00:53:00.001-07:00

So, apparently in my quest for the best cupcakes I have been missing out on this new obsession! They are like truffles, but a bit more cakey, and of all varieties. You can try dozens of flavors, and since they are bite-sized, even more reason to have a few options!

INGREDIENTS*** (See below)
1 (18.25 ounce) package cake mix
1 (16 ounce) container prepared frosting
1 (3 ounce) bar flavored confectioners coating OR 1 bar of almond bark

DIRECTIONS

1. Prepare the cake mix according to package directions using any of the recommended pan sizes. Let cake completely cool and then crumble it into a large bowl (I do cut off the edges to make the consistency smoother)

2. Stir in the frosting until well blended with a fork.

3. Form balls about the size of a melon scooper (If you chill the mixture before forming the balls, you can use a scooper, I just don't like waiting any longer than I have to)

4. Put balls on wax paper on a cookie sheet. Chill in fridge or freezer long enough to toughen them up

5. Melt chocolate coating in a glass bowl in the microwave, or in a metal bowl over a pan of simmering water, stirring occasionally until smooth.

6. Dip the balls in chocolate using a toothpick or fork to hold them. Place on waxed paper to set.

OPTIONAL: Decorate with coconut, sprinkles, toffee, drizzled chocolate, whatever!!

***The default recipe calls for chocolate cake, chocolate frosting and chocolate coating, but mix it up all you want!

Suggestions:
- Red Velvet cake w/cream cheese frosting dipped in chocolate
- Strawberry cake w/strawberry frosting dipped in white chocolate
- Chocolate cake w/vanilla frosting dipped in your choice of chocolate (top with a little bit of Oreos for a cookies and cream touch)
- German chocolate cake w/coconut frosting dipped in chocolate
- Strawberry cake w/vanilla frosting dipped in chocolate
- Lemon cake w/lemon frosting dipped in white chocolate
- Chocolate cake w/chocolate frosting dipped in a mint-flavored chocolate and topped with crushed Andes mints (Yummy!)
- Funfetti cake w/vanila frosting and sprinkles dipped in white chocolate and topped with more sprinkles

As you can see, the options are endless!

ENJOY!

Gourmet-Look-a-like Pasta Salad

2009-06-17T01:02:00.001-07:00

Easy enough, but super good! Makes a large bowl full

INGREDIENTS

1 bag/box spiral pasta
1 bottle italian dressing
1 can sliced olives
1 carton grape tomatoes
1 zucchini, chopped into pieces
1/2 bunch green onions chopped, or 1/2 purple onion chopped
1 cup chopped peppers (red, or green, or a mix of both)
Half bag of shredded carrots (saves you time)
1 cup feta cheese

DIRECTIONS

1. Boil pasta according to package

2. Mix all ingredients together

3. Chill until serving

Creamy Puddin' Salad

2009-06-17T00:50:00.000-07:00

What's a "White trash" meal without some Jell-O? This is one of my favorites from a ward cookbook I have. Change up flavors and fruit as you like.

INGREDIENTS
3 cups water
1 small box Jell-O tapioca pudding
1 small box orange Jell-O
1 small box vanilla pudding
1 tub Cool Whip
2 small cans mandarin oranges
1 can pineapple chunks or tidbits

DIRECTIONS

1. Bring water to boil

2. Stir in puddings and Jell-o until dissolved

3. Chill in a bowl for about 15 minutes, so that it thickens, but isn't set

4. Mix in Cool Whip and fruit

5. Chill

*You can mix up the recipe as you like, strawberry Jell-o with strawberries, lime with pineapple, etc, etc.

Chocolate Chip Cookie Dough Cupcakes

2009-06-13T20:42:00.000-07:00

WOW!! Do these not look so good? Have fun with this recipe! Definitely a yummy surprise. Somebody remember to serve these at my funeral when I die. I don't want funeral potatoes and pork & beans served at my funeral, they may be white trash, but they are gross. I make white trash taste good! :)

**For those concerned about this recipe's origin, a friend told me about the recipe on allrecipes.com....not sure where they got it, and I don't care, it's fun, yummy and worth sharing!!

INGREDIENTS

Prepared cookie dough

1 (18.25 ounce) box yellow cake mix (You can also use chocolate, if you'd like)
1 1/3 cups water
1/3 cup canola oil
3 eggs

DIRECTIONS

1. Form the dough into tablespoon-sized balls; place onto a baking sheet, and freeze until solid, about 2 hours.

2. Preheat an oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.

3. Beat 3 eggs in a large bowl with an electric mixer to break up. Add the cake mix, water, and oil; continue beating for 2 minutes on medium speed. Spoon into the prepared cupcake liners, filling each 2/3 full. Place a frozen cookie dough ball on the top center of each cupcake.

4. Bake in the preheated oven until a toothpick inserted into the cake portion of the cupcake (not the cookie dough ball) comes clean, about 18-20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Be sure not to overbake...you want the cookie dough gooey, not cooked.

Frost them as you like!

German Pancakes

2009-06-13T20:27:00.000-07:00

Another Utah staple. So easy to make and so delicious!

INGREDIENTS

1/4 cup butter
1 cup all-purpose flour
1 cup milk
6 eggs, lightly beaten
1/8 teaspoon salt

DIRECTIONS:

1. Preheat oven to 350 degrees F (175 degrees C). Put butter in 9 x 13 pan and out in in the oven to melt while you prepare the mix

2. In a medium bowl, mix flour, milk, eggs and salt. Take out the pan and tilt back and forth to coat the bottom of the pan with the melted butter and then pour the mixture into the prepared baking dish.

3. Bake on center rack in the preheated oven for 30 to 40 minutes, until golden brown.

Top with syrup (Mmm, Buttermilk Syrup is the BEST!), peanut butter, jam, honey, whatever, It's good stuff!!

Green Chile Chicken

2009-06-04T20:45:00.000-07:00

I LOVE the green chile chicken from Bajio so I experimented and made my own version that is super simple, and pretty good! You can put it on a salad, in a burrito, enchiladas, quesadillas or even just plain on rice. Kind of a sweet chicken with a mexican twist

INGREDIENTS:
3-4 boneless, skinless chicken breasts, cut into bite size pieces
1-2 tablespoons butter
2 small cans chopped green chilis
1/2 cup salsa or enchilada sauce (your choice...I use green salsa)
1 onion, sliced
2-3 tbls brown sugar
salt and pepper, to taste
cumin, to taste

DIRECTIONS:
1. Cook chicken and inions in butter until chicken is cooked thoroughly

2. Add the remaining ingredients, let simmer for a while and taste. Add more sauce, spices or sugar as needed.

YUM!

Chocolate Cake in a Mug

2009-06-04T20:43:00.001-07:00

This is a from a good family friend and sounds DIVINE! I have made something similar and I'm sure this will not disappoint. Thanks, Kelly!

Enjoy!

INGREDIENTS:
1 large coffee mug
4 tbsp flour
4 tbsp sugar
2 tbsp unsweetened cocoa
1 egg
3 tbsp milk
3 tbsp vegetable oil
small splash of vanilla
3 tbsp chocolate chips (optional)

DIRECTIONS:
Spray mug with cooking spray, then mix together all the ingredients in the mug, in the order given: first mix all dry ingredients, add egg and mix, then milk, oil and vanilla and mix well. Stir in chocolate chips. Place mug in microwave, and cook on high for 3 minutes (more or less depending on your microwave). The cake will rise over the top of the mug, but don't be alarmed. It will not overflow. Allow to cool a little then eat it with a spoon directly from the mug, or tip out onto a plate.

Yummy Chicken Burgers

2009-06-02T12:51:00.000-07:00

I don't know what else to call these, but they were the perfect summer dinner.

INGREDIENTS
4-6 boneless, skinless chicken breasts (however many you need!)
1 KC Masterpiece bottle of 20-Minute Garlic Balsamic marinade (or your favorite chicken marinade)
medium onion
1 tbls butter
1-2 avocados
hamburger buns
mayonnaise

DIRECTIONS

1. Pound chicken with a meat mallet to about 1/2 to 3/4 inch thick

2. Place chicken in a container with the marinade and let sit for 30 minutes

3. Warm up grill and then grill chicken about 7-8 minutes on each side

4. Slice the onion and then saute the butter until golden brown and tender

5. Mash up the avocados, add salt and pepper as desired

6. Spread mayonnaise on buns, then avocado. Top with chicken and sauteed onions. Enjoy!

We also melted cheese on the chicken for a little extra flavor.

Caramel Corn Pops...not the cereal pops, the white trash pops! :)

2009-05-01T16:40:00.000-07:00

This is a Utah-Mormon staple and is seriously the most addictive snack/treat ever! The corn pops* called for in the recipe are in a big bag and kind of look like Cheetos Puffs, but they are yellow and yummy. Kind of like caramel corn, but puffy and chewy, no annoying kernels.

If you're out of state, I don't know if you can find these things. Someone told me Wal-Mart carries them, but we're not sure where. *Just as a reference, they are the Barrel o' Fun brand Corn Pops.

1 (18 oz.) bag Corn Pops or Kettle Pops (look in the Potato Chip/Popcorn section of your store)
2 cup brown sugar
1 square butter (1/2 cup)
1 tsp. vanilla
1 1/2 cup light corn syrup
2 Tbsp. water
1/2 teaspoon baking soda

Bring butter, brown sugar, corn syrup, vanilla and water to a medium boil. Stir continuously. Boil for 1 to 1 ½ minutes. Remove from heat. Add baking soda, coating will puff up. Pour over corn pops or kettle pops; toss. Enjoy!

Easy Skillet Parmesan Chicken

2008-09-14T12:32:00.001-07:00

INGREDIENTS:
3-4 boneless, skinless chicken breasts
2 tbls. olive oil
1 jar of spaghetti sauce
1 cup mozzerella cheese
1/4 cup parmesan cheese

DIRECTIONS:
1. Cook chicken in oil in skillet (Some will cook them whole and then cut up, I usually cut the chicken up raw and then cook the chunks, but it's up to you)

2. Add spaghetti sauce and cheese and cook until all the cheeses are melted and well mixed.

3. Serve over noodles, or as a main dish with veggies and whatever.

Tuscan Dip

2008-09-14T12:27:00.000-07:00

A friend found this from Kraft and it is a new staple of mine that I use for everything.

INGREDIENTS:
1 (8oz.) package cream cheese
2 tablespoons of sour cream
1 tomato, chopped**
1 handful of spinach, chopped
1 small can chopped or sliced olives
1/2 purple onion, chopped
salt and pepper to taste

DIRECTIONS:
1. Blend softened cream cheese and sour cream.

2. Add the rest of the ingredients and stir.

Enjoy! My favorite thing to dip in it is the multi-grain crackers, but veggies or Ritz crackers work great, too.

**The original recipe called for sun-dried tomatoes which is really good, too, they are just more expensive, and I rarely have them on hand, so we have just been using regular tomatoes and it works great.

Cookie Monster Salad

2008-09-14T12:22:00.000-07:00

Anything that involves Cool Whip and instant pudding is totally white trash, but I can't resist. This salad is a complete indulgence, and even good with the "sugar free" stuff. It almost tastes like fluffy cake batter, or (with the blueberries) muffin batter. Oooh, my mouth is watering. Enjoy!

INGREDIENTS:
2 small boxes instant vanilla pudding
2 cups buttermilk
1 (16 oz) tub of Cool Whip
2 cans mandarin oranges
1 large can pinapple tidbits
1/2 package of fudge striped cookies

DIRECTIONS:
1. Mix pudding and buttermilk until well blended. Add Cool Whip.

2. Dump fruit in and stir

3. Crumble cookies and stir in just before serving

Tips: I added some canned blueberries and it was YUMMY!! Also, you can make the night before, just wait to add the cookies until right before you serve.

Broccoli Salad

2008-07-26T21:39:00.000-07:00

INGREDIENTS:
6 cups broccoli, chopped
1 lg. red onion, chopped (a sweet onion would work, too)
8-10 piecs bacon, cooked and crumbled (or, a handful of the bagged crumbled bacon)
1 cup grated cheese
1 cup cashews or slivered almonds (optional)
2/3 cup raisins or pineapple tidbits (optional)

Dressing:
1 1/2 cup mayonnaise or Miracle Whipe
2 tbls. vinegar
1/2 cup sugar

DIRECTIONS:
Combine dressing ingredients and let sit while you mix the rest of the salad (it gives it a few minutes to let the sugar to break down.) Mix all of the ingredients, except for the bacon and cashews. Pour dressing over salad, mix well and chill until serving. Add bacon and nuts just before serving.

Chicken Salad

2008-07-26T21:31:00.000-07:00

This is a classic, and it's amazing! I'll give credit where credit is due, too. I got this from my neighbor's mom, Kathleen out of a church cookbook...you gotta' love Mormon cooking! :)

INGREDIENTS:
6 large chicken breast halves, cooked, cooled & diced (or, you can do the WT thing and use 2-3 cans of shredded chicken)
1 lg. can crushed pineapple, drained
1 cup diced celery
3/4 cup chopped green onion (just the white part)
3/4 cup slivered almonds (add just before serving)
salt & pepper to taste (or, for my family, Daddy Don's Secret Spice)
1 cup grapes, cut in half (optional)
30 mini croissants (Sam's Club has the best!)

Dressing:
1 cup Ranch dressing (The recipe calls for "Litehouse Ranch Dressing" but I'm sure any ranch will work)
1 cup mayonnaise

DIRECTIONS:
Mix well and fill criossants just before serving.

TA DA!

DIRECTIONS:

Buttermilk Syrup

2008-05-14T16:02:00.000-07:00

My neighbors got me hooked, this stuff is awesome! You can used it for waffles, pancakes, German pancakes, whatever, everyone who has it LOVES it.

INGREDIENTS:
1 1/2 cups sugar
3/4 cup buttermilk
1/2 cup butter
2 tablespoons corn syrup
1 teaspoon baking soda
2 teaspoons vanilla extract

DIRECTIONS:
In a medium-large saucepan, stir together the sugar, buttermilk, butter, corn syrup, and baking soda. Bring to a boil, and cook for 7 minutes. Remove from the heat, and stir in the vanilla. It will overboil, so just be careful.

-The recipe says it will serve 16, I say closer to 8-10 because everyone will have seconds.

Better Than Sex Cake

2008-05-14T15:55:00.000-07:00

There's no other way to describe it, it's amazing. So, here's the recipe, in all of its glory.

INGREDIENTS
1 box Devil Food's cake
1 can of sweetened condensed milk
1 small jar of butterscotch topping
*1 cup toffee bits (found by chocolate chips)
*1 cup mini chocolate chips
1 (12 oz) tup of Cool Whip, thawed

(*I'm hearing that the toffee bits are a "seasonal item," I don't know why, usually I just get a bunch to have on hand. Anyway, if you can't find toffee bits, you'll just want to crush up four Heath or Scor bars and use the crushed pieces instead of the toffee bits and mini chocolate chips.)

DIRECTIONS

1. Bake cake as directed

2. As soon as you pull the cakes out of the oven, poke holes all over using the end of a wooden spoon or fork (I personally like the bigger holes...with my wooden spoon, they are about the size of your pinkie)
3. Pour the sweetened condensed milk all over the cake and even out with spatula

4. Repeat that step with the butterscotch topping, reserving just a little bit to drizzle on the finished cake

5. Sprinkle toffee bits and chocolate chips or crushed up candy bars all over cake and then let cool for 15 minutes (reserve some bits and chocolate for the top)

6. Chill in refrigerator for at least an hour

7. Spread Cool Whip on cake, sprinkle some mroe toffee/chocolate pieces on top, and drizzle the butterscotch and chocolate syrup for a beautiful presentation and enjoy!

Just so you know, it's even better the next day...YUM, YUM!

Bacon Wrapped PINEAPPLE!

2008-04-27T16:21:00.000-07:00

Ok, Yum...bacon and pinapple, does it get any better?

INGREDIENTS
2 (16 ounce) cans pineapple chunks, drained (That makes this easy....but, fresh pineapple is best)
1 (10 ounce) jar sweet-and-sour sauce
2 pounds bacon
1 box toothpicks

DIRECTIONS
1. Place the pineapple in a large bowl, and toss with sweet and sour sauce. Cover, and marinate overnight in the refrigerator.

2. To prevent burning, place toothpicks in a small bowl of water and soak 10 minutes.
Place a paper towel over a microwave-safe dish and arrange part of the bacon on the towel; cover with another paper towel. Cook the bacon in a microwave oven on medium just until partially cooked and still pliable, 2 to 3 minutes. Repeat with remaining bacon. Cut bacon strips in half.

3. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet and set aside.
Wrap half a bacon strip around each pineapple chunk. Secure bacon with a toothpick, and place on baking sheet. Repeat with remaining bacon and pineapple chunks.

4. Bake in preheated oven until bacon is crisp, 20 to 30 minutes. Cool 5 minutes before serving.
(If you want to cook the microwaving bacon part, you can just bake for another 20 minutes, or for a quicker, crispier recipe broil for like 15 minutes.)

Sweet Pork (Cafe Rio style...), Cilantro Rice and Cilantro Ranch

2008-04-04T19:59:00.000-07:00

Coming from San Diego, I know all about great mexican food. Cafe Rio is not Mexican Food. Their burritos are a sorry excuse for a real burrito and their tacos are soggy, but I do love their sweet pork and found a very comparable recipe. You can use it for enchiladas, burritos, or my favorite, on a nice green salad with cilantro ranch dressing

INGREDIENTS:
3 lbs. pork loin roast
1/2 C dark brown sugar
1/2 C worcestershire sauce
1/2 t dried oregano
1/2 t powdered ginger
1 t salt
1 t dry chili powder
1 t garlic powder
2 T dried minced onions

Sauce:
1 can red enchilada sauce
1/2 C dark brown sugar

DIRECTIONS:
Cook all of the ingredients except for the last two (labeled sauce) in a crock pot approximately 5 1/2 hours on low or 4 on high. Shred the pork using two forks or your finger (it's finger lickin' good!).

Combine enchilada sauce and second 1/2 C dark brown sugar and pour on top.

CILANTRO RICE
4 C uncooked minute rice
2 C chopped cilantro
1 t salt
1 C salsa verde
2 T dried minced onions
2 C chicken broth

Blend cilantro and 2 cups chicken broth and pour into pan for cooking rice. Add 1 cup of water, salt, salsa verde, and onion. Bring to a boil. Stir in the rice. Cover and turn down heat to low and steam for 20 minues. Makes about 10 servings.

CILANTRO RANCH
2 cups ranch dressing (or a package of ranch prepared)
1 cup chopped cilantro
1 cup green salsa
1 tbls. minced garlic
1/2 tsp pepper

Put in blender and blend. Best if chilled for a few hours or even overnight.

Don't Tell 'em Meatballs

2008-04-02T20:56:00.000-07:00

Ok, these are so easy and so great...everyone loves them!

INGREDIENT:
Bag of pre-cooked frozen meatballs (As usual, best from Costco)
1 jar of grape jelly
1 jar of chili sauce

DIRECTIONS:

1. Combine everything in a crockpot

2. Cook on high for 4 hours

3. ENJOY!

Sticky Buns

2008-04-02T20:49:00.000-07:00

This is a Utah Classic that our good friend Margo introduced to us. Prepare at night and bake first thing in the morning for a breakfast treat!

INGREDIENTS:
16 or so frozen rolls (I buy the bag of Rhodes from Costco)
1 cup sugar
1/2 cup butter
2 tbls. light corn syrup

DIRECTIONS:
1. Place rolls in a lightly greased bundt pan

2. In small saucepan, heat brown sugar and butter just until melted

3. Remove from hear and stir in corn syrup

4. Poor over rolls - cover and let rise overnight

5. In the morning, back uncovered at 350 degrees for 20 minutes

TIP: Let cool for about 15 minutes and then dump into a big bowl or pan so the syrup mixture coats all of the rolls

Also, I have seen a recipe just like this that suggests you sprinkle a package of Butterscoth Jell-o pudding (Cook and Serve) on top of the rolls before you let them rise for a little extra flavor. Yum, yum!

Beef Stroganoff

2008-04-02T20:41:00.000-07:00

This was one of Aaron's favorite dishes that his mom made. I prefer it on noodles, but Aaron loves it even better on rice. Whatever tickles your fancy!

INGREDIENTS:
1 lb. ground beef
1/2 cup chopped onion
1/2 cup margarine
1 tsp. salt
1/4 tsp. pepper
1 can cream of chicken
2 tbls. flour
1.4 tsp. garlic powder
(1) 4 oz. can of mushrooms
1 cup sour cream

DIRECTIONS:
1. Cook beef and onion in until meat is brown; drain the grease

2. Add butter and allow to melt completely then stir in flour, salt, garlic pepper and mushrooms

3. Cook for 5 minutes, stirring constantly

4. Mix soup and sour cream together and add to beef mixture; stir to a boil

5. Reduce heat and simmer for 10 minutes or until reaches desired consistency

Serve over rice or egg noodles and enjoy!

Chicken and Cheese Crescents

2008-04-02T20:37:00.000-07:00

Doesn't get much easier than this!!

INGREDIENTS
4-5 chicken breasts, cooked and cubed
2 (10.75 ounce) cans condensed cream of chicken soup
2 1/2 cups milk
1 cup shredded Cheddar cheese
2 (8 ounce) cans refrigerated crescent roll dough

DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C).

2. In a large saucepan heat cream of chicken soup, milk and 4 ounces of the cheese over low heat.

3. Meanwhile, separate crescent rolls into triangles. Place some chicken onto the large end of each roll and top with a little cheese. Roll up and place in a 9x13 inch baking dish. Pour 1/2 of soup mixture directly into the baking dish, not on top of the rolls.

4. Bake at 350 degrees F (175 degrees C) for about 10 to 15 minutes, or until rolls rise slightly and are lightly browned.

5. Pour the remaining 1/2 of the soup mixture into the dish, laying any leftover chicken meat on top, and sprinkle with any remaining cheese. Return to oven until rolls are browned and cheese has melted.

The Best Fruit Dip

2008-02-18T14:42:00.001-08:00

So easy, and so great!

INGREDIENTS:
1 small jar of marshmallow creme
1 tub of Cool Whip, thawed
1 (8 oz.) cube of Cream Cheese, softened

DIRECTIONS:
1. Mix well wil hand blender and enjoy! Great with cantelope, strawberries, watermelon, apples, Ritz crackers, Graham crackers, whatever!

Tip:
- For a little variation use strawberry cream cheese or flavored cool whip!

Bacon Wrapped Smokies

2008-02-18T14:35:00.001-08:00

I haven't posted since my party (which, by the way, was super fun!) and we've all been super sick and a little crazy around here so I haven't been cooking much, but I wanted to post a few of the appetizer recipes from the party.

This is seriously my favorite!!

INGREDIENTS:
Bacon (mapled flavor works the best)
Lil' Smokies
Brown sugar

DIRECTIONS:

1. Preheat oven to 350 degrees

2. Cut bacon slices in half, wrap around smokies and secure with toothpick (Works as a good finger grabber when done!)

3. Line a pan with foil, place wrapped smokies on foil and "sprinkle" (more like drench...) them with brown sugar

4. Bake for approx. 45 minutes, or until bacon is a little crispy, turning half way through and sugaring the other side.

5. You can eat alone or mix some chili sauce with brown sugar and dip.

SO GOOD!

Some tips:
- To make ahead of time, wrap smokies and then place in plastic bag and coat with sugar. Leave in fridge overnight, shaking up the bag a few times.
- You can broil the wraps to make the cooking process quicker (about 10-15 minutes), but baking them at a lower temperature for longer results in better textures

Party Menu

2008-01-15T23:25:00.001-08:00

So, as I mentioned in my Cream Puff post, I'm having a little party Thursday, and a Party at Suz's house would not be the same without FOOD! So, here's the menu for those of you interested, and I will be sure to post recipes in the next little while.

APPETIZERS
Southwestern Egg Rolls with Cilantro Cream Dip
Yummy Meatballs (Thanks to a dear friend)
Bacon Wrapped Smokies drenched in Brown Sugar
Deviled Eggs
Seven Layer Dip (Thanks to Costco)
Fruit (thanks to Costco) and Fruit Dip (thanks to me!)
Veggies and Dip (Again, Costco!)

And then for dessert:
Mini Molten Lava Cakes
and Cream Puffs
both served with fresh Bluberries, Rasberries, rasberry puree and powdered sugar!

YUM! I can't wait!
(and we wonder why I haven't lost the baby weight, yet....I love, love, love to eat!)

Cream Puffs

2008-01-15T23:23:00.001-08:00

Ok, did you know that Cream Puffs are EXTREMELY easy to make? My friend the other day told me that my opinion about recipes is getting somewhat biased because I am getting somewhat flawless, but I beg, no SCREAM to differ, because I just find easy recipes, and I promise, you follow the steps, use whatever cooking sense you have to make minor changes you think would be better, and Voila! You, too, can be a great cook.

Anyway, this is out of the classic Better Homes and Garden cookbook. I tried them tonight because I'm having a little party Thursday and was planning on making mini Lava Cakes and Cream Puffs for dessert and I wanted to make sure I wasn't going to screw them up. TA DA! These are super easy and so fun.

INGREDIENTS:

1 cup water

1/2 cup butter

1/8 teaspoon salt

1 cup flour

4 eggs

3 cups whipping cream, pudding or ice cream

DIRECTIONS:

1. In a medium saucepan combine water, butter, and salt. Bring to boiling, add flour all at one, stirring "vigorously" (that's what the book says!) Cook and stir until mixture forms a ball (I would say a ball-like structure)

2. Remove from hear. Cool for 10 minutes. Add eggs, 1 at a time, beating well with a wooden spoon aftger each addition (make sure it's not slimey before you add the next egg!)

3. Drop 12 (I only got 10) heaping tablespoons of dough onto greased baking sheet. Bake in a 400 degree oven for 30-35 minutes until golden brown, firm and dry. (Mine took exactly 30 minutes in my gas oven.) Move to a wire rack and cool until they are cool enough to handle.

4. OK, now you decide...the recipe says to cut the tops off, remove the soft dough, and fill with your choice of filling, then put the top back on. The first one I did this too was fairly hollow anyway, so I just used my pastry bag with the long skinny attachment (I think it's made for things like this...) and stuck it in the side and filled them up with Cool Whip. Now, Cool Whip is pretty white trash, but it does taste ok. For the party, I'm probably going to use more of a creamy custard or something like that.

5. TA DA! Cream puffs...yummy, yummy!

P.S. The recipe says not to fill them more than 2 hours before they are served because they get soggy. I say that's probably good advice, but if you were to use ice cream, or Cool Whip, you could make them ahead of time and freeze them! I don't know about the pudding or custard, so if you do know, leave a comment and let us know!

(Believe it or not, about 20 different people look at this site a day, usually resulting in over 60 hits! I know there are no comments, but I promise you, people do check out this blog!)

Warm Winter Lemon Cake

2008-01-12T10:04:00.000-08:00

My friend Brandalee sent this to me and it is so yummy! It's from http://www.kraftfoods.com/ and they have super yummy, really easy recipes.

INGREDIENTS:
1 pkg. (2-layer size) yellow cake mix
2 cups cold milk
1-1/4 cups water
2 pkg. (4-serving size each) JELL-O Lemon Flavor Instant Pudding & Pie Filling
1/3 cup granulated sugar
2 Tbsp. powdered sugar

DIRECTIONS:

1. PREHEAT oven to 350°F. Prepare cake batter as directed on package. Pour into greased 13x9-inch baking dish; set aside.

2. POUR milk and water into large bowl. Add dry pudding mixes and granulated sugar. Beat with wire whisk 2 min. or until well blended. Pour over batter. Place baking dish on baking sheet to catch any sauce that might bubble over sides of dish as dessert bakes.

3. BAKE 55 min. to 1 hour or until wooden toothpick inserted in center comes out clean. Cool 20 min. (Sauce will thicken slightly as it cools.) Sprinkle with powdered sugar. Spoon into serving dishes to serve warm. Store leftovers in refrigerator.

BBQ Chicken Calzone

2008-01-11T17:34:00.000-08:00

Sounds kind of different, but this is another one of Aaron's favorites!

INGREDIENTS:
4 slices bacon
1/2 small onion, chopped
3 cups shredded, cooked chicken breast meat
2/3 cup barbeque sauce
1 (10 ounce) can refrigerated pizza crust dough
1 cup shredded mozzarella cheese
2 tablespoons chopped fresh cilantro

DIRECTIONS

1. Preheat the oven to 400 degrees

2. Fry bacon in a large skillet over medium-high heat until crisp. Remove from the pan to drain on paper towels; crumble.

3. Add the onion and shredded chicken to the hot bacon grease in the pan. Fry over medium heat until onion is tender. Stir in 1/3 cup of barbeque sauce, and remove from the heat. Mix in the cooked bacon.

4. Roll the pizza crust dough out onto a greased cookie sheet. Press out to an even thickness, and then cut in half. Divide the chicken mixture between the two pieces of dough, spreading on only half of each piece to within 1/2 inch of the edge. Drizzle the remaining sauce over the filling.

5. Sprinkle the cheese and cilantro over the top. Fold the uncovered portion of dough over the filling, and press the edges together with a fork to seal.

6. Bake for 20-25 minutes in the preheated oven, or until browned to your liking. Cool for a few minutes, then cut each calzone in half.

Stuffed French Toast

2007-12-29T10:58:00.000-08:00

This is super easy and a fun breakfast treat.

INGREDIENTS:
Bread
Cream cheese, softened
Jam or jelly of your choice (orange marmalade is good, too!)
eggs, milk, and whatever you put in french toast mix

DIRECTIONS:

1. Make a "sandwich" using the bread, cream cheese and jelly

2. Dip in egg mixture

3. Cook on a skillet until each side is lightly browned. I also briefly cook each end

4. Serve with syrup, or whipped cream, or just plain, and ENJOY!

Baked Breakfast Burritos

2007-12-29T10:46:00.000-08:00

Aaron LOVES these! They came out of a casserole cookbook (oh, casseroles, the epitome of white trash.) Every time I make them I think to myself, "Gosh, these don't look like they are going to be very good," but they never disappoint. We make them for breakfast or dinner.

INGREDIENTS:
1 pound sausage (I love using the bacon sausage)
1/2 cup crumbled bacon
8 mushrooms sliced (optional)
1/2 cup chopped green onions
1/3 cup chopped green pepper
1 garlic clove, minced (or a heaping teaspoon out of the jar)
8 eggs
1/4 cup sour cream
3/4 shredded cheddar cheese, divided (or your favorite)
3 tbls. enchilada or taco sauce
1 tbls. butter or margarine
6 large flour tortillas

DIRECTIONS:
1. In large skillet, cook sausage until brown, then add bacon. Remove to paper towels, reserving 1 tbls. of drippings.

2. Saute mushrooms, pepper, onion and garlic in drippings until tender, then turn to low.

3. In a bowl, beat eggs, sour cream. Add 1/3 cup cheese and enchilada sauce.

4. In another skillet, melt butter; add egg mixture. Cook over medium heat, stirring occasionally until eggs are completely set.

5. Add sausage and egg mixture to veggies. Spoon onto tortillas and roll up. Place seam down in a greased 13 x 9 baking dish.

6. Spoon some extra enchilada/taco sauce over each burrito, sprinkle with cheese and bake, uncovered, at 350 degrees for 5-10 minutes (until cheese is melted.

7. ENJOY!

Oreo Truffles

2007-12-24T09:45:00.000-08:00

My sister found this recipe, and I have since seen it in several magazines and all over the Internet. I don't know if you can technically call these truffles, but they are SOOO easy!

INGREDIENTS:
1 Pkg crushed Oreo's
8 oz softened cream cheese
melted chocolate (any flavor: milk, semi-sweet, white, dark, whatever)

DIRECTIONS:

1. Mix crushed Oreo's and cream cheese

2. Refrigerate for a few hours

3. Make into balls and dip into your preferred chocolate

4. Dip in sugar, top with some more crushed Oreo's, drizzle another chocolate or whatever, let set, and enjoy!!

Caramel Crispix Crunch

2007-12-04T09:36:00.000-08:00

My sister-in-law got this off of a Crispix box years ago and it is one of my very favorite snacks. It's a sweet version of a Crispix/Chex like mix, but much better. I can eat an entire batch in two days!

INGREDIENTS:
1 box Crispix
1 small jar caramel ice cream topping
2 tbls. margarine
1 cup toffee bits
1 cup sunflower nuts

DIRECTIONS:

1. Place ice cream topping in a large microwave-save bowl. Heat in microwave on HIGH 30 seconds. Stir until smooth.

2. Add cereal and sunflower seeds, stirring until evenly coated. Return to microwave and cook 4 minutes longer, stirring after each minute.

3. Remove from microwave and mix in toffee bits. Spread evenly on waxed paper lined baking sheet. Cool completely. Store in airtight container.

Options: Add mini choclate chips, Golden Grahams or pretzels.

Taco Soup

2007-12-02T22:23:00.001-08:00

This was one of our favorites as kids. The Ultimate White Trash Soup made with with ground beef and canned food! Doesn't get much better than that!

INGREDIENTS:
1 pound lean ground beef
1 small onion, chopped
1 package taco seasoning mix
1 can tomato sauce
1 can stewed or diced tomatoes, not drained
1 can whole kernel corn, not drained
1 can kidney beans, drained (bean juice just isn't very good)
1 can black beans, drained
1 can olives
1 small can chilies

DIRECTIONS:

1. In large soup pot, brown beef with onion. Drain fat.

2. Add remaining ingredients and cook until hot.

Top with cheese and serve with tortilla chips!

BLT Salad

2007-12-02T22:17:00.000-08:00

I like finding some variations on the usual "green" salad. This doesn't go over well as a leftover, but it's great fresh! You can substitute balsamic vinegarette (sp?) for the mayo dressing for a little different taste (and a lower fat recipe.)

INGREDIENTS
1 pound bacon
3/4 cup mayonnaise
1/4 cup milk
1 teaspoon garlic powder
1/8 teaspoon ground black pepper
salt to taste
1 head romaine lettuce - rinsed, dried and shredded (Iceberg lettuce doesn't work as well)
2 large tomatoes, chopped
2 cups seasoned croutons (or chopped up french bread toasted in the oven)

DIRECTIONS

1. Place bacon in a large, deep skillet. Cook over medium high heat, turning frequently, until evenly browned. Drain, crumble and set aside.

2. In a blender or food processor, combine mayonnaise, milk, garlic powder and black pepper. Blend until smooth. Season the dressing with salt.

3. Combine lettuce, tomatoes, bacon and croutons in a large salad bowl. Toss with dressing, and serve immediately.

OPTIONS: Add avocado, cheese, or whatever you please!

Quick and Easy Alfredo

2007-12-02T22:10:00.000-08:00

This is one of my favorite (and most requested) recipes. I will serve this with grilled chicken and steamed broccoli for a great meal. Enjoy!

INGREDIENTS
1/2 cup butter
1 (8 ounce) package cream cheese
2 teaspoons garlic powder (I used the good stuff...minced garlic out of a bottle)
2 cups milk
6 ounces grated Parmesan cheese (a bag of shredded parmesan cheese from the refrigerated cheese is perfect!)
1/8 teaspoon ground black pepper
salt to taste

DIRECTIONS

1. Melt butter in a medium, non-stick saucepan over medium heat.

2. Add cream cheese and garlic powder, stirring with wire whisk until smooth. (It'll look kind of funny, but as long as it stirs like it's smooth)

3. Add milk, a little at a time, whisking to smooth out lumps. Stir in Parmesan, salt and pepper.

4. Remove from heat when sauce reaches desired consistency. Sauce will thicken rapidly, thin with milk if cooked too long.

Toss with hot pasta to serve.

Pretzel Salad

2007-12-02T22:04:00.000-08:00

This is a Utah-Mormon staple. While I consider it more as a dessert, this special treat is often served as a "salad" with meals. I love the salty/sweet mix. Yum, yum!

INGREDIENTS
2 cups crushed pretzels
3/4 cup margarine, melted
2 teaspoons white sugar
1 (8 ounce) package cream cheese
3/4 cup white sugar
4 1/2 ounces frozen whipped topping, thawed
1 (6 ounce) package strawberry or rasberry flavored gelatin
2 cups boiling water
2 (10 ounce) packages frozen strawberries or rasberries

DIRECTIONS

1. Preheat oven to 400 degrees F (200 degrees C).

2. In a medium bowl, mix crushed pretzels, margarine and sugar.

3. Press crushed pretzel mixture into the bottom of a 9x13 inch baking dish, and bake in the preheated oven 8-10 minutes. Remove from heat and allow to cool.

4. Blend together the cream cheese and sugar. Fold in whipped topping and spread evenly over cooled pretzel mixture.

5. In a medium bowl, dissolve the strawberry flavored gelatin in boiling water. Mix in strawberries and set aside to cool for 15 minutes.

6. Pour gelatin mixture over cream cheese mixture and refrigerate until set, about 4 hours.

You can top with Cool Whip or just leave as is to serve!

OPTION: Use a can of crush pinapple, but drain well, use the juice in the gelatin mixture (lessen the water for how much pinapple juice you use) and mix some of the crushed pineapple in the cream cheese mixture

Chili's Chicken Enchilada Soup

2007-12-02T21:55:00.000-08:00

I served this with my Chicken Flautas and it was a yummy meal! Obviously, I can't take credit, this is Chili's recipe, but it is really good, and pretty easy.

INGREDIENTS:
1 pound skinless, boneless chicken breast halves, shredded or diced
1/2 cup diced onion
1 clove garlic, minced
1 quart chicken broth
1 cup masa harina
3 cups water, divided
1 cup enchilada sauce
2 cups shredded Cheddar cheese
1 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon ground cumin

DIRECTIONS:

1. In a large pot over medium heat, cook chicken breasts in oil until well browned on all sides.

2. Remove and set aside.

3. Cook onion and garlic in remaining oil until onions are translucent. Pour in chicken broth.

4. In a bowl, whisk together masa harina and 2 cups water until well blended. Pour into pot with remaining 1 cup water, enchilada sauce, Cheddar, salt, chili powder and cumin. Bring to a boil.

5. Shred cooked chicken and add it to the pot. Reduce heat and simmer 30 to 40 minutes, until thickened.

W.T. Chicken Flautas

2007-12-02T20:38:00.000-08:00

I would never claim to have the best Chicken Flautas, my dear friend Brandalee introduced me to the restaurant with that title, but I tried to make some at home and they turned out fairly good, so I thought I'd share the recipe. (Just for your info: a flauta is somewhat of a morph of an enchilada, chimichaga and rolled taco. Traditionally, they are flour tortillas, but all of the recipes I found called for corn tortillas. I never did find the perfect recipe, so I kind of made up my own and I still prefer flour tortillas.)

INGREDIENTS:
3-4 boneless, skinless chicken breasts cooked (cubed or shredded)
2 tbls. butter
1 can chilies
1 small onion, chopped
1/2 cup chicken broth
2 tbls. flour
1 tsp. cumin
8-10 flour tortillas
cooking oil
shredded cheddar cheese

DIRECTIONS:

1. Heat oven to 350 degrees

2. Mix chicken, butter, onion and chiles in skillet and cook until onions are tender

3. Add flourm cumin salt and pepper (to taste) and broth. Mixture will thicken, set aside.

4. Pour enough oil in skillet to slightly crisp tortillas (approx. 1-2 minutes per side...you want it crispy, but soft enough to still roll up)

5. Use paper towels to soak up grease, sprinkle cheddar cheese on fried tortilla, put a heapeing tablespoon of chicken mixture and roll up

6. Place rolled up flautas on baking sheet, sprinkle with cheese, and bake for 15-20 minutes

Enjoy with sour cream, guacamole and/or salsa!!

OPTION: Serve them enchilada style! Pour enchilada sauce over flautas and sprinkle with cheese before baking

Broccoli Beef

2007-11-06T16:15:00.000-08:00

I found this recipe and thought I'd try it because it had such rave reviews, but I never thought I'd love it more than take-out chinese Broccoli Beef. I've now made it several times and my neighbor has too, and we all love it. It is really good, and definitely healthier than take out. Enjoy!

INGREDIENTS
1/4 cup all-purpose flour
1 (10.5 ounce) cans beef broth
2 tablespoons white sugar
2 tablespoons soy sauce
1 pound boneless round steak, cut into bite size pieces (I use whatever steak I have on hand)
1/4 teaspoon chopped fresh ginger root
1 clove garlic, minced
4 cups chopped fresh broccoli
**I add a little Cayenne Pepper or Red Pepper flakes to add a little kick. Also, I double the beef broth just to make it more saucy.

DIRECTIONS
1. In a small bowl, combine flour, broth, sugar, and soy sauce. Stir until sugar and flour are dissolved.

2. In a large skillet or wok over high heat, cook and stir beef 2 to 4 minutes, or until browned. Stir in broth mixture, ginger, garlic, and broccoli. Bring to a boil, then reduce heat. Simmer 5 to 10 minutes, or until sauce thickens.

Cheddar Baked Chicken

2007-11-05T23:40:00.000-08:00

Ok, there are hundreds of variations out there for this recipe. I'm going to post my favorite version and then give you a few ideas of how to change it up a bit. Regardless, this is definitely Aaron's favorite chicken. You can't go wrong!!

INGREDIENTS:
1/2 cup sour cream
4 boneless, skinless chicken breasts
1 cup shredded cheddar cheese
1/2 cup crushed up goldfish crackers (Ritz crackers work, too!)
1-2 tsp. garlic powder
1-2 tsp. Italian seasoning
salt and pepper to taste
2 tbls. butter, melted

DIRECTIONS:

1. Preheat oven to 350 degrees. Line baking dish with foil (easy clean up!!)

2. Mis together cheese, crushed up stuff, and spices

3. Dredge chicken in sour cream and then in mix and put in pan

4. Pour melted butter on chicken

5. Bake for 35-40 minutes, or until coating is golden brown and chicken is done :) I'm sure you'll figure it out

Enjoy!

OPTIONS:
- Use parmesan cheese and crushed up bread crumbs for more of a parm. chicken. You can serve that with spaghetti or alfredo sauce and pasta/

- If you don't have sour cream, you can use 1 egg beaten and 2 tbls. of milk to coat chicken before you put on the mix

- For a little "gourmet" twist, slice a pocket in the chicken and stuff with swiss cheese and ham before covering with all the fun stuff for a white trash version of Cordon Bleu

-Do whatever the heck you want! It's hard to screw this recipe up

Apple Enchiladas

2007-11-05T23:32:00.000-08:00

Yum, yum! No explaination needed.
INGREDIENTS:

6 flour tortillas

1 21 oz. can apple pie filling

1 tsp. cinnamon

1/3 cup butter

1/2 cup sugar

1/2 cup brown sugar

1/2 cup water

DIRECTIONS:

1. Preheat oven to 350 degrees F (175 degrees C).

2. Spoon fruit evenly onto all tortillas, sprinkle with cinnamon. Roll up tortillas and place seam side down on lightly greased 8x8 baking pan.

3. Bring butter, sugars and water to a boil in a medium sauce pan. Reduce heat and simmer, stirring constantly for 3 minutes.

4. Pour sauce evenly over tortillas; sprinkle with extra cinnamon on top if desired. Bake in preheated oven for 20 minutes.

MY TIP: Serve with Cool Whip or Ice Cream!!!

Recipe says: Makes 6 large tortillas; may be cut in half to serve 12.

Suz says: WHATEVER! Eat the whole dang thing, it's too good to only eat half. IN FACT, I could double the recipe and eat the whole dish myself.

Easy Peach Cobbler

2007-10-22T20:31:00.000-07:00

This was a request from one of our good friends that Aaron met in nursing school. I'm a fan for cobbler with thick crusts, so this is one of my very favorites!

INGREDIENTS:
1 (29 oz) can sliced peaches, drained well
5 slices white bread, crusts trimmed (hamburger buns work well, too!)
1 1/2 cups sugar
2 tablespoons self-rising flour**
1 egg, beaten
1/2 cup margarine or butter, melted
2 tsp. vanilla
2 tsp. cinnamon

DIRECTIONS:

1. Preheat oven to 350 degrees

2. Dump peaches in the bottom of a buttered 9-inch square baking dish. Cut each slice of bread

into 9-12 cubes and place over peaches.

3. In medium bowl, whisk together sugar, flour, egg, margarine, vanilla and cinnamon; pour over bread

4. Bake for 35 to 45 minutes, or until golden brown

TIPS:

**If you don't have self-rising flour, you can just use all purpose flour with a pinch of baking soda, a pinch of baking powder and a dash of salt.

It is pretty sweet, so you can cut down on the sugar if you'd like. Also, I'm sure this would work just fine with Splenda for my diabetic readers :)

The Can Can Shepherd's Pie

2007-10-17T21:54:00.001-07:00

So, I never liked Shepherd's Pie, and Aaron has said a few times that his mom always made it and he doesn't really like it, but I got desperate today and didn't want to go to the store, so I created my own version, and it was good!! Aaron's exact words were, "I don't want to say this too loud, but this was pretty dang good!" (He hates making his mom feel bad.)

Anyway, I used canned roast beef, but leftover pot roast I'm sure would be great.

INGREDIENTS:
2 cans roast beef (found by the tuna)
1 small onion, chopped (or a bag of onion soup would be good I'm sure)
2 beef bullion cubes
1 can chopped tomatoes (I had the garlic and chives mix)
1 can corn
1 can green beans
4 (or so..) cups of mashed potatoes, prepared (I used one of the mini bag of instant from Costco)
1-2 cups shredded cheddar cheese

DIRECTIONS:

1. Preheat oven to 400 degrees

2. In skillet, mix roast beef (with juice from can), bullion cubes, can of tomatoes and onion or onion soup mix. Heat until onions are tender and bullion cubes are dissolved

3. Pour in 9 x 13 dish. Top with corn and green beans

4. Spread mashed potatoes on top of beef and veggies

5. Cover with cheese and cook for about 30 minutes.

Serve with a can of bisquits fresh out of the oven and you've got yourself a classic, white trash meal!

Hawaiian Beef

2007-10-08T20:19:00.000-07:00

PREFACE: This is definitely not a White Trash Recipe, this is a little bit of heaven introduced to us while in Hawaii. My dad made a friend while he was barbequing chicken (definitely white trash style.) The guy was one of the nicest men I've ever met, and he shared some of the meat he was grilling. OH MY GOODNESS! It was amazing. He and his wife told me how to cook it, I don't know if I'll ever duplicate it, but I sure am going to try!!

The meat is just ribeye from Costco that they have the deli slice into thin pieces (I'm sure you could get Ribeye anywhere, but Costco definitely has the best meat.)

Marinade: (I don't have the measurements, so we'll just have to guess)
Shoyu (Hawaiian soy sauce) - enough to cover meat
Brown Sugar - LOTS! Like, probabl a whole cup, or more, depending on how much meat you have
Ginger - I grated 1 full fresh ginger root
Garlic (he says he uses lots of garlic)
Sesame seed oil (he said that is best on pork ribs)

The secret to marinading from our new native Hawaiian friend:
He says to leave the meat out for a few hours to get a "little slimy." Then, you marinade the meat for 1-2 days leaving it at room tempature for a couple hours at a time, then putting it back in the fridge. He says it's critical to marinade for at least a day, but 2 days is best.

I'm going to try some when I get home and I'll let you all know how it goes. He said he's going to meet us again tomorrow and bring morestuff from home to share...we told him we'd do a trade, but we don't have anything even remotely close to offer. He did share a shake and a hug from my dad when he left, though. Only in Hawaii do you hug people you just met. ALOHA!

Creamy Rice Pudding

2007-10-02T15:14:00.000-07:00

I have never been a rice pudding fan because I was never brave enough to try it, but I found this recipe and decided to use the leftover Minute Rice I made for our teriyaki chicken dinner and I'm so glad I tried it. Aaron loves rice pudding and said that it tasted just like it was supposed to, and it was so dang easy, I thought I'd share!

INGREDIENTS:

1 1/2 cup cooked white rice

2 cups milk, divided (I used skim and it worked just fine)

1/3 cups sugar (I used a heaping 1/3 cup because I knew I'd prefer it super sweet)

1/4 teaspoon salt

1 egg, beaten

2/3 cup raisins (optional)

1 tablespoons butter or margarine

1/2 teasponn vanilla extract

cinnamon and/or nutmeg (optional)

DIRECTIONS

1. In medium saucepan, combine cooked rice, 1 1/2 cups milk, sugar and salt. Cook over medium heat until think and creamy, about 20 minutes.

2. In a small bowl, mix egg and remaing 1/2 cup milk (this prevents the egg from getting cooked too fast in the pudding). While stirring rice, add egg mixture. Add raisins, if using. Cook for 2 more minutes, stirring constantly.

3. Remove from heat, add butter and vanilla and any spices you'd like for a little extra flavor! I added some Pumpkin Pie Spice which was just perfect. It's ready to eat!

"Homemade" Chicken Pot Pie

2007-09-29T18:45:00.000-07:00

I've had several requests for this recipe, and this is another one of Aaron's favorites that he requests often. The jist of this is frozen pie crusts, a can of chicken, can of veggies and then homemade sauce that just makes it yummy, yummy. I usually will just use 2 cans of chicken or a torn up rotisserie chicken and will make 2--one for now, and one to freeze.

INGREDIENTS:
2 (9 inch) unbaked pie crusts (I just get frozen crusts and let them thaw out)
1 can chicken (my classic White Trash Recipe ingredient) or chicken from a fresh rotisserie chicken
1 large can mixed veggies

SAUCE:
1/3 cup butter
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon celery seed (I never have this on hand, so I don't use it)
1 can chicken broth
2/3 cup milk

DIRECTIONS:
1. Preheat oven to 425 degrees F (220 degrees C.)

2. Place chicken and veggies in thawed pie crust.

3. In the saucepan over medium heat, cook onions in butter until soft. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick.

4. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.

5. Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

Meatloaf for Non-Meatloaf Lovers

2007-09-27T16:00:00.001-07:00

A white trash recipe blog would not be complete without a meatloaf recipe. I was never a mealoaf fan until I finally decided I needed to make meatloaf for my hubby and I might as well try to find a recipe that I like too. SO, I found this recipe online, made a few little changes, and not only do I love it, but Aaron says it's the best meatloaf he's ever had.

INGREDIENTS
1 1/2 pounds lean ground beef
1/2 cup crushed Ritz crackers
3/4 cup shredded Cheddar cheese
1 (1 ounce) package dry onion soup mix
2 eggs, beaten
1/4 cup ketchup
2 tablespoons steak sauce

TOPPING
2 tbls brown sugar
1/4 cup ketchup
1/4 cup mustard
2 tablespoons of that Worts sauce (I don't know how to spell it and I don't want to look it up)

1. Preheat oven to 350 degrees F (175 degrees C).

2. Stir the ground beef, Ritz crackers, Cheddar cheese, and onion soup mix in a large bowl until well combined. Whisk the eggs, ketchup, and steak sauce in a separate bowl until smooth. Mix the eggs into the meat until evenly combined, if the mixture seems too dry, add a little water. Press into a 9x5 inch loaf pan, or shape into a loaf looking thing and stick it in a cake pan lined with foil.

3. Mix topping ingredients together and pour over meatloaf

4. Bake in preheated oven about 45 to 60 minutes until meatloaf is 160 degrees inside

W.T. Chicken Enchiladas

2007-09-24T21:11:00.000-07:00

I thought I better post something you can actually make for dinner. Sorry, I don't have a picture, but if any of you make it and remember to snap a shot, send it to me, otherwise, I'll have to add one later,

This one is for Natty to make her husband happy one night when she needs it the most. I learned to make these in Young Women's years ago and it is still one of my favorite recipes. (Just as a warning, I don't really know the exact measurements and I always usually end up making a 9 x 13 and 8 x 8 pan full of enchiladas, but these usually go pretty fast and, if not, make great leftovers.)

Ingredients:

1 bag tortillas (10 would be plenty)
1 pint Sour cream
1 can cream of chicken
1 small can chiles (optional)
2-3 boneless, skinless chicken breasts (or 1-2 cans chicken, my White Trash secret for just about any recipe)
Lots of shredded cheddar cheese

Directions:

1. Preheat oven to 350 degrees

2. If using chicken breasts, cook the chicken and then shred it using 2 forks. You can also cut it into small pieces if you aren't in the mood to shred. Tip: If you think about it early enough, chicken in the crock pot with a little water and some onions that has cooked all day on low is super moist and easy to shred, and also has really good flavor. Also, the BBQ makes for some good, moist chicken, and is super fast

If using canned chicken, open the can. :)

3 Mix together sour cream, cream of chicken, a handful of cheese and chiles. Spread some on the bottom of your pan (just enough to coat the pan)

4. Put aside about a cup and a half of the sourcream mixture to put on top of the enchiladas

5. Mix the rest of the sour cream stuff with your chicken

6. Spread a hefty spoonful of chicken mixture in a line on the tortilla and roll up.

7. Line the pan with the enchiladas seams down, top with the rest of the mixture, and cover with cheese

8. Cook for about 30 minutes until cheese is melted and bubbly

9. Yum, yum!

Pumpkin Spice Cookies

2007-09-24T16:23:00.000-07:00

This is my sister's request. And, yes, you can halve this recipe, but I too can finish a whole batch by myself, so I suggest making the whole dang thing. So good, and so easy (Hence, a part of my White Trash Recipe blog) I just happened to make these this weekend, so I stole a piece of my Wal-Mart leaves from above my cabinets and took a festive picture.

Ingredients:

2 boxes Spice Cake
1 can pumpkin (29 oz.)
1 bag chocolate chips

Directions:

1. Heat oven to 375 degrees and grease cookie sheet with some sort of spray

2. Mix all ingredients together (all 3 of them...)

3. Place rounded balls of dough on greased cookie sheets and bake for approx. 15 minutes. (Ovens vary...the cookies are done when you can stick a toothpick in and it comes out clean.)

4. Enjoy! These are super soft cookies...if they are too chewy or gooey, just stick them back in the oven for a little longer.

A Tribute to my Heritage & Chocolate Eclair Dessert

2007-09-23T19:17:00.000-07:00

Those of you who know me know I love to cook. Growing up, I was always baking, and when I got to college, the mess in the kitchen was almost always mine because I was the one usually cooking. My mom is a very good cook and could concoct meatloaf out of chocolate (ok, well not really, but she can make just about anything), and she came from a house where potatoes were not allowed because my Grandpa was too gourmet for potatoes. Needless to say, I didn't get their genes. I inherited the love for cooking, but not the gourmet cook gene.

Over the years, I have learned my strengths and I have learned that I am a great cook with what I like to call "White Trash Recipes." Don't get me wrong, I love the recipes with all of my heart, but they are classified as "White Trash" because I would not exactly consider them gourmet or even completely homemade, but they are pretty dang good. I am a pro at finding super easy recipes that taste really good, and I know I have reached new heights when my husband hypes up my food more than he does his mom's.

I'm not ashamed. We've always joked that as children, hiking in the woods singing "Hi Ho" in rainbow striped shirts and booty shorts, we were the epitome of White Trash, and I am proud to label my recipes accordingly. So, as a tribute to my heritage, and as a favor for all those wives out there who want to outdo their mother-in-law's cooking every once in a while and receive high-marks from the hubby's without having to spend all day in the kitchen, here is my recipe blog. I will add new recipes that I find that work, and I will also post my "Classic White Trash Recipes" that I have mastered.

As a kick-off, here is one of easiest desserts EVER that is one of my most requested recipes.

Chocolate Eclair Dessert

Ingredients:
1 box of Graham crackers
2 small boxes of vanilla pudding (I prefer French Vanilla)
3 cups milk
1 8 oz tub of Cool Whip

For chocolate glaze:
1/3 cup cocoa
1 cup sugar
1 tsp vanilla
1 stick butter (or margarine)
1/4 cup milk

Directions:
1. In a 13 x 9 cake pan, make one layer of graham crackers

2. Mix together pudding and milk, then add Cool Whip. Spread half of mixture over graham crackers

3. Cover pudding mixture with another graham cracker layer, and then use the rest of the pudding mixture for another layer

4. Top with one more layer of graham crackers.

Ok, the original recipe calls for chocolate frosting on top. Now, that would really constitute a super white trash recipe, and I am sure if you're in a hurry, it would totally work, but for once, I went against my nature and actually made something from scratch. Here's the best part....

5. In a medium saucepan, mix cocoa, sugar, butter, milk and vanilla. Stirring constantly, bring to a boil for 1 minute and then remove from heat. (Be sure not to scorch--basically, as long as it's all melted together, you'll be ok.)

6. Let cool for a couple minutes, then pour over graham crackers.

7. Refrigerate for a few hours...overnight is best. (It's super hard to resist, but I promise that this is definitely better the second day, just ask my sister who probably ate half of the dessert the first night, no exageration, and by the time the dessert was at it's prime, there were only a few bites left.)

8. Enjoy!