Monday, July 12, 2010

Baked Salmon

Recipe from Mom's Best Meals Taste of Home Magazine

1 salmon fillet (about 2 lbs)
1-1 1/2 teaspoons lemon pepper
1 teaspoon onion salt
1 small onion, sliced and seperated into rings
6 lemon slices
1/4 cup butter

Dill Sauce:
1/3 cup sour cream
1/3 cup mayonaise
1 Tablespoon finely chopped onion
1 teaspoon lemon juice
1 teaspoon prepared horseradish
3/4 teaspoon dill weed
1/4 teaspoon garlic salt
Pepper to taste

1. Line a 15in x 10in x 1 in baking pain with heavy-duty aluminum foil; grease lightly. Place salmon, skin skid down on foil. Sprinkle with lemon-pepper and onion salt. Top with onion and lemon slices. Dot with butter. Fold foil around salmon; seal tightly.

2. Bake at 350 degrees for 20 minutes. Open foil. Broil 4-6 in from the heat for 8-12 minutes or until the fish flakes easily with a fork.

3. Combine the sauce ingredients until smooth.

Homemade Blueberry Cheesecake Ice Cream

Recipe from


  • 1/2 cup sugar
  • 1 tablespoon cornstarch
  • 1/2 cup water
  • 1-1/4 cups fresh or frozen blueberries
  • 1 tablespoon lemon juice

  • 2-1/4 cups graham cracker crumbs (about 36 squares)
  • 2 tablespoons sugar
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup butter, melted

  • 1-1/2 cups sugar
  • 1 package (3.4 ounces) instant cheesecake or vanilla pudding mix
  • 1 quart heavy whipping cream
  • 2 cups milk
  • 2 teaspoons vanilla extract


  • In a small saucepan, combine sugar and cornstarch. Gradually stir in water until smooth. Stir in blueberries and lemon juice. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until slightly thickened, stirring occasionally. Cover and refrigerate until chilled.
  • In a large bowl, combine the cracker crumbs, sugar and cinnamon. Stir in butter. Pat into an ungreased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 10-15 minutes or until lightly browned. Cool completely on a wire rack.
  • Meanwhile, in a large bowl, whisk the ice cream ingredients. Fill ice cream freezer cylinder two-thirds full; freeze according to manufacturer's directions. Refrigerate remaining mixture until ready to freeze. Whisk before adding to ice cream freezer (mixture will have some lumps).
  • Crumble the graham cracker mixture. In a large container, layer the ice cream, graham cracker mixture and blueberry sauce three times; swirl. Freeze. Yield: 2 quarts.

Rhodes Parmesean Buttery Breadsticks

Recipe from

24 Rhodes Dinner Rolls, thawed but still cold
1/2 cup butter
1/2 cup Parmesan cheese (I like fresh best)
garlic salt

Thaw 24 Rhodes dinner rolls. It's best when they are still cold but completely thawed. Place cheese onto separate plate. Roll each roll into an approximately 6" breadstick. Melt 1 stick butter. Place melted butter on 11x17 baking sheet and coat entire surface with butter. Roll each breadstick in the butter. Next roll each buttered breadstick in parmesan cheese. Place breadstick on baking sheet in 2 rows of twelve each. Sprinkle with garlic salt, if desired. Cover with plastic wrap. Let rise until double in size. Remove wrap and bake at 350 degrees for 20 minutes or until golden brown.

Monday, June 7, 2010

Macaroni Salad

Recipe from my mom, Cindy Gillette

3 cups uncooked macaroni
1 can sliced olives
6 eggs
1 can shrimp (optional, but we don't use it)
9 ounces miracle whip
1/2 can evaporated milk
1/4 cup sugar
1/4 teaspoon mustard

Boil eggs and cook macaroni. Cut eggs and mix all ingredients. Refridgerate.

Cookie Salad

Recipe from my mom, Cindy Gillette

2 cups buttermilk
2 large packages dry instant vanilla pudding
1 tub cool whip

Mix together and add:
2 large cans crushed pineapple, drained
2 cans mandarin oranges

Break up 2 packages fudge striped cookies and mix in gently.

Strawberry Stuffed French Toast

Cream Cheese Enchiladas

Applebee Brownie Sundaes

Recipe from

Saturday, March 20, 2010

Pizza Factory Breadtwists

Recipe from

1½ cups warm water

2 Tbsp. sugar

1 Tbsp. yeast

Let that sit for 5 minutes. Then add:

3½ cups flour

1 tsp Salt

Mix until smooth then let raise for 10 minutes. Roll out dough into a large square on a floured surface. Brush with melted (real) butter mixed with garlic and then sprinkle with kosher salt. Fold in half and cut into 1 inch strips. Twist and place on a cooking sheet. Let sit for 15 to 20 minutes to raise. Bake at 400 degrees for 20 minutes or until golden brown. Immediately after baking, brush with more garlic butter and sprinkle with kosher salt and grated parmesan cheese.

Serve with marinara, alfredo sauce, or ranch for dipping.

*Dough also makes a great pizza dough, just roll out into a large circle, add your favorite toppings, and bake at 400 degrees for 15 to 20 minutes.

Friday, March 19, 2010

Geman Pancakes

Straight out of the oven
Slice served with butter syrup

Recipe from The Essential Mormon Cookbook

1/4 cup butter
1 1/2 cups milk
3/4 cup flour
1/3 cup sugar
3 eggs
1/4 teaspoon salt

Preheat oven to 400 degrees. Put butter in a 9-inch glass pie plate. Place in oven for 5 minutes, or until butter melts and bubbles. While butter is melting put milk, flour, eggs, sugar and salt into blender. Blend on medium until smooth. Remove pie plate from oven. Adjust heat to 450 degrees. Immediately pour mixture into pie plate. Return pie plate to oven. Bake for 20 minutes. Reduce oven temperature to 350 degrees and bake 8-10 minutes more until edges are puffed and browned. Remove from oven. Serves 4

Recipe from Minico High School Food's Class
Butter Syrup

1/2 cup butter
1 cup sugar
1/2 cup evaporated milk
1/2 teaspoon vanilla

Melt butter, add sugar. Bring almost to a boil. Add milk and vanilla. Heat and do not boil. Serve on pancakes, waffles and warm cake.

Wednesday, March 10, 2010

Heavenly Brownies

Recipe from

  • 2 sticks butter (1 c.)
  • 2 c. sugar
  • 1 1/2 c. flour
  • 1/2 c. nuts (optional)
  • 3 T cocoa
  • 4 eggs
  • 1 t vanilla
  • 1 jar marshmallow creme (sm jar)- I used small marshmallows. I added them to the last 5-10 minutes of the brownies.

Directions: Melt together butter and cocoa. Beat eggs and sugar together, and add cocoa mixture alternately with flour. Add nuts and vanilla. Bake in 9 x 13-inch pan at 35j0 degrees for about 30 minutes. Spread top with marshmallow creme as soon as it is removed from oven. Let coll and frost with the following.

FROSTING: Melt together 1/2 stick butter and 1 heaping T cocoa. Add 1/2 box Powdered sugar. Beat with 1 T milk. Spread on brownies.

Sunday, February 21, 2010

German Chocolate Brownies

Recipe from

1 1/2 cups sugar
1 1/2 cups flour
1/3 cup cocoa (I used a heaping cup)
3/4 tsp salt
3 eggs
3/4 cup oil
1/3 cup milk
1 tsp vanilla
Combine all ingredients in the order listed. Whisk till smooth and pour into a greased 9x13" pan. Bake at 350 for about 22-25 minutes. Cool. Cover with coconut pecan frosting.

1 cup evaporated milk
3 egg yolks
1 cup sugar or brown sugar
1/2 cup butter or margarine
1 tsp vanilla
1 1/2 cups coconut
1 cup chopped pecans
Combine milk, egg yolks, and sugar in a heavy saucepan. Whisk till thoroughly blended. Add butter. Cook and stir over medium heat till thick; about 12 minutes. Add vanilla, coconut, and nuts. Cool till thick enough to spread.

Tuesday, February 9, 2010

Vanilla Pudding Cinnamon Rolls

Recipe from

½ cup warm water
2 tablespoons active dry yeast
2 tablespoons sugar
3 ½ ounce package instant vanilla pudding
½ cup butter, melted
2 eggs
1 teaspoon salt
6+ cups flour

1 cup butter, softened to room temperature
2 cups brown sugar
4 teaspoons cinnamon

8 ounces cream cheese
½ cup butter, softened to room temperature
1 teaspoon vanilla
3 cups confectioner’s sugar
2-3 tablespoons milk

In a small bowl combine water, yeast and sugar. Stir until dissolved. Set aside. In large bowl, take pudding mix and prepare according to package directions. Add butter, eggs and salt. Mix well. Then add yeast mixture. Blend. Gradually add flour; knead until smooth. Do not overflour the dough! It should be very soft but not sticky. Place in a greased bowl. Cover and let rise until doubled. Then roll out on floured board to 34 X 21 inches in size. Take 1 cup soft butter and spread over surface. In bowl, mix 2 cups brown sugar and 4 teaspoons cinnamon. Sprinkle over the top. Roll up very tightly. With knife put a notch every 1 1/2 inches. Cut with thread or serrated knife. Place on lightly greased cookie sheet 1 inch apart. Cover and let rise until double again. Bake at 350 degrees for 15-20 minutes. Remove when they start to turn golden (don’t overbake). Frost warm rolls with cream cheese frosting (combine butter and cream cheese and mix well, then add vanilla and sugar and mix again, then add milk for desired consistency). Makes about 24 very large rolls.

Hawaiian Haystacks

Sauce recipe from

*Makes about 4 cups chicken sauce (enough to serve 4-6 for Hawaiian Haystacks)

2 boneless, skinless chicken breasts, cut into bite-size chunks (or leftover cooked chicken, cubed)
3 tablespoons butter
½ onion (about ½ cup), finely chopped
3 cloves garlic; finely minced
1 teaspoon salt
½ teaspoon pepper
¼ cup flour
2 cups milk
1 cup chicken broth

In a large skillet melt the butter over medium heat and add the onion and raw chicken (if using leftover cooked chicken, don’t add it to the skillet now, you’ll add it later). Saute the onion and chicken, if using, until the onions are soft and translucent and the chicken is cooked through, about 5 to 6 minutes. Add the garlic and cook for about one minute, stirring, until fragrant.

Sprinkle the flour over the onions and chicken and stir to combine. Cook over medium heat for one minute – this helps get rid of the starchy, flour taste. Slowly whisk in the milk and chicken broth. Cook, stirring constantly with a whisk, and bring the sauce to a simmer over medium to medium-high heat. Add the salt and pepper. If you are using leftover cooked chicken, add it now. Continue simmering, stirring the sauce frequently, until the sauce has thickened, about 5 minutes.

Serve the chicken sauce over rice with your toppings of choice, such as olives, tomatoes, shredded sharp cheddar cheese, green onions, mandarin oranges and chow mein noodles.

Saturday, February 6, 2010

English Tea Muffins

Recipe from Eagle Eye's View Bed & Breakfast (from our Seattle trip)

2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
3/4 cup granulated sugar
1/2 cup butter
1 egg
1 cup milk
3/4 cup raisins

Topping: 1/2 cup packed brown sugar
1/4 cup chopped nuts
1 teaspoon cinnamon

Preheat oven to 350 degrees. In a bowl, combine flour, baking powder, salt and cinnamon. In a large bowl, cream sugar and butter. Beat in egg. Add flour mixture to creamed mixture alternately with milk. Fold in raisins. Fill greased muffin tins two-thirds full. For topping, in a bowl combine brown sugar, nuts and cinnamon. Sprinkle each muffin with 1 Tablespoon topping. Bake for 20 minutes or until muffins test done.

Note: Batter will last in refrigerator for up to 2 weeks.

Makes 12 muffins

Saturday, January 16, 2010

30 Minute Rolls

Recipe from

1 1/8 cups plus 2 tsp. warm water
1/3 cup oil
2 T yeast
1/4 cup sugar or honey
½ tsp. Salt
1 eggs
3 ½ cups flour

Mix 1st 4 ingredients and let rest for 15 minutes. Add salt and eggs - gradually add flour. Shape into dinner rolls, or use in your favorite recipe that calls for dough. After shaped, let rest for 10 minutes. For rolls, Bake 10 minutes @400 degrees ‘till golden brown.

30-Minute Rolls (3 dozen version)

3 ½ cup warm water
1 cup oil
6 T yeast
¾ cup sugar or honey
1 ½ tsp. Salt
3 eggs
10 ½ cups flour

Mix 1st 4 ingredients and let rest for 15 minutes. Add salt and eggs - gradually add flour. Shape into dinner rolls, or use in your favorite recipe that calls for dough. After shaped, let rest for 10 minutes. For rolls, Bake 10 minutes @400 degrees till golden brown.

Tortillini Spinach Salad with Basalmic-Tomato Vinegarette

Recipe from

20 ounce package refrigerated cheese tortellini
1 (14.5 oz.) can quartered artichokes
1 (9 oz.) bag fresh baby spinach
1 (3 oz.) bag sun dried tomatoes or jar of sun dried tomatoes, rinsed and drained
1/2 cup crumbled feta cheese
¼ cup diced red onion

9 tablespoons balsamic vinegar
3 cloves garlic, minced
1 ½ teaspoons dried oregano
1 ½ tablespoon tomato paste
Salt and pepper to taste (about 1/8 teaspoon each)
3/4 cup olive oil

Cook tortellini in boiling water until al dente. Drain and toss (carefully so the tortellini don't break apart) with a teaspoon of olive oil to keep from sticking. Let cool in colander. In a large bowl, toss all the salad ingredients together after the pasta has cooled.

In a blender add all of the dressing ingredients except for the olive oil and process until smooth. Then, while the blender is running, slowly add the olive oil and blend until completely combined. If serving the salad right away, immediately pour the dressing over the salad and toss well (you may not need all the dressing). Serve.

Monday, January 4, 2010

Bean Dip

Recipe from

1 can of black beans-drained
1 can of white beans-drained
1 can of shoepeg corn-drained (I used white corn)
1 7oz can of Herdez salsa verde
2 cups of shredded Colby Jack cheese
4-6 chopped roma tomatoes
garlic salt to taste

Preheat oven to 400. Put everything (except for the avocado) in a bowl and mix together. Spray a shallow baking dish with nonstick spray before spooning in the bean mixture. Sprinkle a little cheese on top and pop into the oven. Bake for 10-20 minutes until the cheese is melted and it is all warm and bubbly. Remove from oven and sprinkle with diced avocado and serve with tortilla chips---YUM!!

Fruit Dip

Recipe from

1 container Cool Whip
1 container marshmallow fluff
1 small box pudding

Combine whipped topping and marshmallow fluff. Stir until combined. Add in Jellow powder and stir well.