Tuesday, May 19, 2009

Weight Watchers Key Lime Pie

Some of my friends that do weight watchers told me about this recipe.  I decided to give it a try - a guilt-free dessert is always a plus!  Everyone who ate it enjoyed it.  It is really easy and fast.  You could also make different flavors if key lime isn't your fave.  (i.e. strawberry jello with strawberry yogurt, or orange jello with orange dreamsicle yogurt, etc.)


1 reduced fat graham cracker crust

1 (1/16 ounce) package sugar-free lime gelatin

1/4 cup boiling water

1 (8 ounce) container fat-free whipped topping

2 (6 ounce)  key lime pie yogurt


In a large bowl, dissolve gelatin in boiling water.
Stir in yogurt with wire whisk.
Fold in whipped topping with wooden spoon.
Spread in crust.
Refrigerate for at least 2 hours

Sunday, May 10, 2009

Italian Sausage Pasta Toss

This recipe is from my friend Cammie Weaver Hayden...(we went to elementary school in Hardin Montana and have become friends on Facebook)

These are her directions exactly...(I thought it sounded really yummy...and fresh!)

Tomato & Spinach Pasta Toss ( I call it Italian Sausage Pasta Toss)
2 c. penne or bowtie pasta, uncooked
1/2 lb. hot or mild Italian sausage, casing removed (I use ground pork)
1 pkg. (6 oz.) baby spinach leaves (or 7 cups) ( I don't use this much, cus it's a buttload)
1 can diced tomatoes with basil, garlic, and oregano, undrained(I like to add about 4 oz. tomato sauce and more seasonings to make it a little saucier and more flavorful... if you like add about 1/4 to 1/2 tsp. of basil, etc... )
1 cup Kraft shredded mozzarella cheese
2 T. parmesan cheese

Cook pasta. Cook meat on medium high heat; drain.Add tomatoes, sauce, and seasonings with meat, cook until heated through. Add spinach and cook for two minutes. Put pasta, sauce, and cheeses in bowl and toss! Delicious! Makes 6, 1 cup servings.

Friday, May 8, 2009

Spinach Salad

This is a recipe I got from my mom, and it is our family's favorite.  Anytime I need to bring a salad to something, I bring this one.  It is always a hit.  I am making it for our Mother's Day dinner on Sunday, so I thought I would post it before then in case any of you need a new side dish to serve to your mom.  She won't be disappointed.  :)  This recipe does make a large salad. When I am making it, I usually just wing the salad ingredients - putting in the amount I need for the size of group I am serving.  

Toss together:

1 large bunch spinach

1 head lettace

1/2 purple onion

3/4  lb mushrooms sliced

3/4 lb bacon fried crisp and crumbled (no shortcuts w/ bacon bits)

3/4 lb swiss cheese grated

Dressing (pour in just before serving)

3/4 C. oil

1/3 C. vinegar

1/3 C. sugar

3/4 tbsp. poppyseeds

3/4 tsp. salt

1/3 tsp dry mustard

Slow Cooker Barbecue Chicken

I found this recipe earlier this week while perusing other food blogs.  It sounded tasty, so I gave it a try last night.  I love crock pot recipes that take little preparation, and I had all the ingredients on hand.  It was simple, yummy, and my all 3 of my kids ate it (hooray!), so I am passing it on.   Definitely a keeper.  

4-6 skinless, boneless chicken breast halves 

1 (18 oz.) bottle of barbecue sauce

1/2 cup prepared Italian salad dressing

1/4 cup brown sugar

2 tablespoons Worcestershire sauce

Place chicken in crock pot. In a bowl mix 2/3 of the bottle of barbecue sauce, Italian Salad dressing, brown sugar, and Worcestershire sauce. Pour over chicken. Cover and cook for 3 to 4 hours on high or 6 to 8 hours on low.  Remove chicken from crock pot. Pour juices from crock pot into a large bowl. Shred chicken and place back in crock pot. Add remaining 1/3 of bottle barbecue sauce to chicken and mix. Then add some of the liquid removed from the crock pot to make the chicken the wetness that you like it. Makes at least 8 sandwiches.

Friday, May 1, 2009

Marshmallow Popcorn

I actually saw this recipe on my cousin Kim's blog several months ago.  I gave it a try one evening when I needed a quick treat, and it was so good.  It only takes a couple minutes.  Great for a family movie night!

1 bag popped microwave popcorn (pick the seeds out)
1 stick butter
1/2 C. brown sugar
8 large marshmallows

Melt butter, sugar, and marshmallows together in a saucepan.  Pour over popcorn and stir.  

Turkey Corn Tacos with Fresh Salsa

Sorry I have been such a slacker about posting!  But, I do have a few good recipes that I have been meaning to post.  I will start with this one, since it would go so great with Bop's Blender Salsa.  (I can't wait to try that, by the way!)  They made this on the Biggest Loser, and it looked so yummy I had to try it.  It was so delicious!  I couldn't find the Scotty's fresh salsa verde, so I just bought a tub of fresh salsa that my grocery store carried and used that.  You would never even guess you are eating ground turkey, so keep that in mind if you are new to cooking with it.

1-1/4 lb. ground white turkey meat
Salt and pepper to taste
1 x 15-ounce can organic black beans, no salt added
9 ounce tub Scotty's Low Sodium Fresh Salsa Verde
Cholula Hot Sauce to taste
1/2 bunch scallions, chopped

Fresh Salsa:
2 medium heirloom tomatoes, diced
1/2 white onion, diced
1/2 jalapeno, chopped finely
2/3 cup chopped fresh cilantro
Juice of 2 limes

8 corn tortillas. (used six-inch tortillas)
1/2 cup Fage Greek Yogurt 0% or 2% (used fat free)
1-1/2 cups shredded romaine lettuce
1 avocado, sliced


1. Heat a large sauté pan over med-high heat.  Add ground turkey andSeason lightly with salt and pepper and cook stirring to break up meat. When turkey is golden brown and cooked through, add black beans and salsa and continue to cook until hot throughout. Season to taste with Cholula Hot Sauce and stir in scallions.

2. Meanwhile, combine diced tomatoes, onion, jalapeno, cilantro and lime juice. Season to taste with salt and pepper.

3. Over an open flame, char tortillas, flipping once, until each side it slightly blackened. Keep warm.

4. Serve tortillas with turkey mixture, fresh salsa, yogurt, lettuce and sliced avocado.

Wednesday, April 29, 2009

Blender Salsa

First of all, am I the only one that is still posting recipes? C'mon, you guys, get with the program! OK, hopefully the rest of you will start posting soon because I'd love to get some more good recipes from all of you. This is a delicious, healthy (unless you gobble it down with tortilla chips like me), easy, and inexpensive salsa. I found this recipe from a food blog that I love called Real Mom Kitchen. I couldn't fine diced tomatoes with jalapenos, so I just used a can of diced tomatoes and then bought a small can of diced jalapenos and put in a small spoonful of jalapenos. It worked out well because then you can adjust the spicy-ness. Anyway, I've made it twice in one week because Jason and I can't stop eating it. It's delish. And it's even better on the second day. So enjoy...and then post a recipe for me :) Blender Salsa
1 clove garlic, chopped
1/4 white onion, chopped
14 oz can diced tomatoes with jalepenos
1/2 c cilantro leaves
juice of one lime or lemon
salt, to taste

Combine ingredients in blender in order listed. Puree until it reaches desired consistency. I like mine with a little chunk to it, so I put in half the can of tomatoes and then pureed everything. Then I put in the other half and pulsed it just a few times so I could have some chunks of tomato.

Wednesday, April 15, 2009

Italian Chili

Last week we went to Wyoming and spent Easter with my family. It's become a tradition that when we drive through Missoula, we stop at Johnny Carino's for lunch. This time when we stopped there I ordered their soup and salad. I got the Italian chili and I thought it was delicious. So when we returned home, I decided to do a google search for the recipe and I couldn't find one! The closest thing I came across was an ingredient listing, but that wasn't much help. So, I decided to make my own recipe for it. You know how I hate to brag about my cooking...ok maybe not...but anyway, this turned out really good. Very similar to the Carino's one, but Jason actually said it was better. I will say though, that if you don't like a lot of meat in your soup or if you don't want it to be very spicy, then just do 1/2 pound of sausage. Also, I only used one can of beans because Jason's not a big fan of them, but I would have used 2 if I were just making it for myself because I like them. OK, so here's my very own made-up version of Carino's Italian Chili. Hope you like it!

Italian Chili
1/2 lb - 1 lb ground Italian sausage
1 bell pepper, chopped
1/2 to 1 onion, chopped
2 (11.5 oz) cans Campbells tomato juice (you can find it next to the V8 in the juice section)
1 (14.5 oz) can petite diced tomatoes
1 c. chicken broth (or bouillon)
1 clove minced garlic
1 - 2 cans navy beans (or any other white bean you like)
1 tsp dried basil
1/2 tsp dried oregano
1/2 c. heavy whipping cream
salt and pepper to taste

Brown sausage with pepper and onion then drain the fat. Add tomato juice, broth, tomatoes, garlic, beans and spices to the meat mixture. Bring to a boil then simmer for 20 minutes. Add whipping cream then salt and pepper . Top with plenty of parmesan and enjoy!

Tuesday, March 17, 2009

Broccoli Beef

Some of you may have noticed that I post a lot of chicken and rice recipes. That's usually what I migrate toward. Jason's mom grew up in the Phillipines so she served rice with every meal, therefore Jason's a big fan of rice since that's what he grew up on. So, last week I was feeling like some good beef. It had been a while since I'd had some good ol' fashioned red meat, so I googled broccoli beef recipes and this is what I came up with. It's from simply recipes I've adapted a little to suit our taste. Jason and I really liked it. It was so fresh-tasting and yummy and it didn't take that long to make (the recipe looks like it takes a lot of work and time, but it's actually pretty quick and easy). We ate the whole thing in one sitting (he ate most of it), but I was kind of sad that I couldn't have any leftovers for my lunch.

3/4 lb flank or sirloin, sliced thinly across the grain (I used sirloin and it was great)
3/4 lb broccoli florets (I just used one whole bunch)
2 Tbsp vegetable oil
2 cloves minced garlic
1 teaspoon cornstarch, dissolved in 1 tablespoon water

For the beef marinade:
1 tsp soy sauce
1 tsp dry sherry (I just bought the "Dry Sherry Cooking Wine." It's located by the vinegars in my wal-mart)
1/2 tsp cornstarch
1/8 tsp freshly ground black pepper

For the sauce:
2 Tbsp oyster sauce (Jason would die if I used oyster sauce, so I substituted 1 Tbsp worcestershire and 1 Tbsp water)
1 tsp dry sherry
1 Tbsp soy sauce
1/4 c chicken broth (I just mixed chicken bouillon granules with water)

1.Marinate the beef: stir together the beef marinade ingredients in a medium bowl. Add the beef slices and stir until coated. Let stand for 10 mins.
2. Stir together sauce ingredients in small bowl
3. Blanch the broccoli: cook the broccoli in a small pot of boiling, salted water until tender-crisp (about 2 mins). Drain thoroughly.
4. Heat a large frying pan or wok over high heat until a bead of water sizzles and instantly evaporates. Add cooking oil and swirl to coat. Add beef and immediately spread the beef out all over the surface in a single layer. Let the beef fry undisturbed for one minute. Flip the beef slices over, add the garlic and fry an additional 30 sec to one minute until beef is no loger pink. Pour in the sauce, add broccoli, and bring to a boil. Pour in the dissolved cornstarch and cook, stirring, until the sauce boils and thickens, 30 seconds. Serve over rice, and enjoy!

Friday, March 6, 2009

Experimenting gone OH SO WRONG!

So this is a picture of the new recipe I tried yesterday. I get these magazines that have tons of recipe's in them, and I always say I want to try things, but I never do. I just stick with my old regulars.

Yesterday it was just Chris and I and I was feeling adventurous, so I got down my magazines and decided to try this recipe. It looked really good, and sounded good. It was called Creamy Spinach Ravioli.

Let me tell you...it was SO GROSS!!!! Neither one of us could finish it! We ended up throwing it down the drain. So...I don't have a new recipe to post, only a warning to be careful with what you try. ha ha

Saturday, February 28, 2009


Would someone please send me some Grandpa Lynn's? I haven't had any in like 5 years and I'm dying...I'll pay for it. ;-) Thanks!

Friday, February 27, 2009

Triple Chocolate Cheesecake

My friend Celebrated a birthday this past week and I asked her what I could make her for a Birthday cake. She loves Cheesecake and Chocolate so I did a recipe search and here is what I ended up making. It was REALLY good and rich and mmmmmm!

1/2 stick (4 Tbsp) butter, softened
11/2 cups chocolate cookie crumbs (about 27 Nabisco Famous Chocolate Wafers or 20 Oreo cookies, finely crushed)
3 bricks (8 oz each) 1/3-less-fat cream cheese (Neufchâtel), softened
1 cup sugar
2 Tbsp cornstarch
3 large eggs
1/2 cup reduced-fat sour cream
1 Tbsp vanilla extract
4 oz milk chocolate
4 oz white chocolate
4 oz semisweet chocolate
Chocolate Glaze
3 oz bittersweet baking chocolate
2 Tbsp stick butter
1 Tbsp light corn syrup

1. Place a sheet of foil on oven rack to catch any drips. Heat oven to 350°F. You’ll need an 8 x 3-in. springform pan coated with nonstick spray.
2. Crust: In small bowl, rub butter into crumbs until crumbs are evenly moistened. Press firmly over bottom of pan. Bake 8 to 10 minutes on foil sheet until set. Cool on rack. Reduce oven temperature to 300°F.
3. Filling: Beat cream cheese, sugar and cornstarch in a large bowl with mixer on medium speed until smooth, scraping down sides of the bowl several times with a silicone or rubber spatula. With mixer on low speed beat in eggs, 1 at a time, then sour cream and vanilla just until blended.
4. Divide the batter evenly (about 2 cups each) among 3 medium bowls. Melt the chocolates separately. Stir milk chocolate into 1 bowl of batter, white chocolate into another and semisweet chocolate into third. Spread milk chocolate batter in prepared crust in an even layer. Carefully spoon white chocolate batter over milk chocolate layer to cover; gently smooth with an offset spatula (do not let batters run together). Spoon semisweet chocolate batter over white chocolate layer to cover; smooth with an offset spatula (do not let batters run together).
5. Bake 11/4 hours or until set and center still jiggles slightly when shaken (cake should have pulled away from sides of pan; if not, carefully run a thin knife around edge of pan to release cheesecake). Cool in pan on a wire rack. Cover; refrigerate at least 4 hours or up to 2 days.
6. Chocolate Glaze: Combine glaze ingredients in a small saucepan; whisk over low heat until chocolate melts and mixture is smooth. Remove from heat; let cool 15 minutes, stirring occasionally.
7. Remove pan sides; place cheesecake on serving plate. Spread glaze over top of cheesecake, just to the edge (some glaze may drip down side of cake). Refrigerate just until glaze is set or, if chilled longer, let stand at room temperature 30 minutes before serving.

Buffalo Chicken Dip

I was asked to bring an appetizer to our ward Enrichment Night activity. I had NO IDEA what to make. I've never really made appetizers before.

So I went through some of my magazines and cookbooks and I found this recipe. It was really easy, and I had lots of compliments on it. It's a little spicy, so beware if you don't like spicy.


1 Package 8 oz Cream Cheese cubed

1 1/2 C. finely chopped cooked chicken

1/2 cup Blue Cheese Dressing (I used Kraft Roka Blue Cheese)

1/2 cup Buffalo wing sauce

2 stalks celery, finely chopped


Mix all ingredients in medium microwaveable bowl. Microwave on High for about 5 min. or until cream cheese is melted and mixture is heated through, stirring after 3 mins. (Mine took closer to 7 or 8 minutes before the cream cheese had melted all the way.)

Serve hot with Wheat Thins Crackers or celery sticks. I served mine with Wheat Thins, but I actually think I might have liked the celery sticks better.

Tuesday, February 17, 2009

Pork Chop Casserole

OK Guys...let's get to posting some more! My recipe's are really not very good...I am relying on YOU! So get a move on!

This is another Mom recipe, that you all probably already have...but hey, it's what we had for dinner, and so that's what you get!


Pork Chops enough for your family
2c. Water
3/4 to 1c. long grain rice
1 tsp. salt
1 tsp. sage
1 tsp. parsley flakes
dash pepper
1 onion, sliced
1 can cream of mushroom soup


Brown pork chops in an electric frying pan. Remove from pan and add water, sage, salt, parsley, and pepper. Arrange rice on bottom of pan. Add chops then sliced onion over top. Stir up and add soup by tablespoonfuls over onion and chops. Simmer 1 hour, checking often to loosen rice and add more water if necessary.

*This meal has been Bubby approved*

Saturday, February 14, 2009

Perfect Cake Mix Cupcakes with Strawberry Buttercream Frosting

I really should have posted this a few days BEFORE Valentine's day so you could make them for your lover...haha. Anyway, I found this recipe on Real Mom Kitchen.
I thought it was a cute Valentine's treat so I tried them and I think they're pretty tasty. I think I'll always use this cupcake recipe from now on. I've always had problems with my cupcakes. They'll usually have a flat top. These ones actually had a cute little rounded top- just the way a cupcake should! Perfect Cake Mix Cupcakes
1 box of cake mix
1 cup buttermilk* (in place of water called for on box)
vegetable oil (amount called for on box)
4 eggs (instead of number called for on box)

Preheat oven to 350. Line muffin tins with paper liners. Mix according to directions on box. Fill liners 2/3 full and bake for 12-20 mins (I know this is a broad range of time. Mine were done at 15 mins).
*If you don't have buttermilk, you can make your own by putting a tablespoon of lemon juice or vinegar in your liquid measuring cup. Then pour enough milk over that to make a cup. Let it sit for 5 mins and you've made your own buttermilk!

Strawberry Buttercream Frosting
1 cup of butter, room temperature
5-6 cups powdered sugar
1/2 c. seedless strawberry jam
food coloring

Mix butter and jam with mixer until jam is well incorporated. Add powdered sugar, one cup at a time. Put a few drops of red food coloring in. If it's too thick you can add a little milk.

Wednesday, February 11, 2009

Southwest Chicken Salad

I have not posted in a long time.  I haven't done much blogging or cooking lately.  We have been trying to eat healthy the last couple months, which has meant a lot of salads in our house.  This one is a favorite.  I make it more than I should, but it is healthy, yummy, and easy.


Marinate enough chicken breasts for your family in your favorite BBQ sauce (we like Sweet Baby Rays.)  If you have a couple hours to marinate, that is great, but even if you just brush it on before baking, you will still get the flavor.  Bake chicken according to package directions.  

Assemble a salad using the following ingredients:
   romaine lettuce
   diced tomatoes
   diced avocado
   black beans
   shredded mexican blend cheese
   BBQ chicken (once it is baked, dice it up and toss it in)
   Top with crushed Chili Cheese Fritos or tortilla strips

For the dressing, mix together:
1/2 cup salsa (we like Pace)
1/2 sour cream (I use fat free)
2 TBSP taco seasoning

This is a tasty, fresh meal, and you don't even feel like you are depriving yourself.  

Wednesday, January 28, 2009

Chicken and Broccoli Casserole

OK, so no one seems to be posting recipes, and I'm sure you are all tired of my pictures of Bethany's things that I have tried. So I will go ahead and post what I made for dinner tonight. It's not very exciting, but it's at least a "new" recipe. You all my have it, it's one of my mom's, but it's a good one, and quick.


1 Chicken- cooked
1 lg. bunch of broccoli, cut in pieces
and cooked al dente. (I just use a bag of
frozen broccoli florets, it's faster)
1 tsp. lemon juice
buttered bread crumbs
1 c. long grained rice
1 can cream of chicken soup
1/4 c. mayonnaise
1/2 c. grated cheddar cheese


Save 3 plus c. broth from chicken. Add salt and cook rice in broth till tender. Put in bottom of buttered casserole dish. Top with chicken pieces, then broccoli. Combine soup, mayonnaise, lemon juice, cheese, some milk. Pour over broccoli. Bake at 350 for 25 minutes. Top with crumbs.

Tuesday, January 27, 2009

We love BBQ Chicken Pizza

Well...I have to say, Boppy did it again! I made a small BBQ chicken pizza today and it was really really good!

Thanks Bops! You need to post some more! :)

Tuesday, January 20, 2009

And the winner is.....

So I tried Boppy's Alfredo. I was a little frustrated with it, because I couldn't get it to thicken. I called Boppy and we decided that the pan I was using was too small, and it just took a long time to thicken! When I say long...I mean like 15 minutes! So my suggestion to you...don't use a small pan!

I also sauteed shrimp in butter and garlic because it was on sale, and ended up being the same price as chicken, so I decided to be "gourmet". ha ha

Anyway...I would venture to say that although really really rich, it is a better tasting Alfredo sauce. I think this has more of an Alfredo taste, where as Mom's is more creamy tasting.

So mine does not look as professional as Boppy's. I put the noodles in the sauce instead of pouring the sauce over the top of it. I was desperate to try and get it to thicken! It tasted better then it looked.

Friday, January 16, 2009

I tried it!!

So for dinner tonight, I made Boppy's Orange Chicken! It was SO GOOD! Well at least Chris and I loved it. I hardly find anything that Cameron or Reagan "loves" unless it's Pizza. Guess tomorrow I'll have to make the BBQ Pizza tomorrow. :)

Thanks Bops! It's definitely a keeper!

Wednesday, January 14, 2009

BBQ Chicken Pizza

I love a good pizza. This is one of my favorites. It's different and delicious. I usually use a loaf of rhodes dough that has risen all day. But if you don't have time for that, my sister-in-law likes the pilsbury crusts, but I've actually never tried them. Or if you're really ambitious you could always make it from scratch, I guess. Anyway, here's my recipe. 1 pizza crust
1 chicken breast, cooked and shredded
1/2 c. of your favorite BBQ sauce
1/2 red onion, chopped
1 1/2 c mozzerella cheese (I think I use more than that)
1/4 c. fresh cilantro, chopped

Prebake crust in 425 oven for about 5 mins (this is optional, but I always do it because I hate doughy crust). Combine shredded chicken, cilantro, onion, and BBQ. Spread on top of crust. Add more sauce if you want to (I usually do). Top with cheese and bake at 425 until desired doneness - mine's usually in for about 15-20 mins.

Yummy Alfredo

This is the best alfredo sauce you'll ever make...I can almost guarantee it. I made this a few months ago for the missionaries and one of the elders said, and I quote, "Sister Jenks, this is seriously the best alfredo I've ever had." Then the other one said, "Yeah, and these are like the best peas I've ever had too." To which I responded, "Thanks. The sauce is easy and the peas are just the petite frozen ones." He was all excited about frozen peas. He'd been eating the nasty canned ones. Yuck...no wonder he thought my peas were so good. Anyway, the peas kind of ended up stealing the show. But this alfredo is seriously good. You should try it sometime when you feel like splurging. :) 2 cloves minced garlic
1/2 cup butter
2 c. heavy whipping cream
1/4 c. milk
1 1/2 c shredded parmesan (the real kind that you buy in the refrigerated section - not the grated kraft stuff)
1/4 tsp salt
1/2 tsp pepper

Melt butter and add garlic. Cook garlic until light brown. Add cream and milk. Stir until bubbly then add parmesan and salt and pepper. Stir on med-hi until cheese is melted and sauce thickens. I like to add some thinly sliced chicken breast, but it's also good just plain. It makes enough to cover about one regular sized box of fettucine noodles.

Monday, January 12, 2009

Peeling Mushrooms..."it's a good thing"...lol!

You guys!!! I'm so sorry about that last post! It appears to have driven everyone away from posting recipes...I'll try to burry it with something I learned at a cooking class I took with one of my friends here...

I have always disliked mushrooms, period. I just didn't like them, UNTIL...last year when I learned a little trick! Who knew you were supposed to peel them? Not I! Anyway, here are some pics of how to do it, and it's quite satisfying! I'm not sure they taste any different...they just seem more 'pure' to me, and the little mind trick worked! I've been enjoying trying mushrooms in things recently!