Wednesday, September 28, 2011

Funeral Potatoes

Ah, funeral potatoes... it's such a comfort food. You can find this dish at most LDS funerals, dinners, celebrations, get together's, parties, and Sunday dinner tables. I grew up with them, and love the way my mom makes them. I've changed a few things with these so they aren't quite like moms, but addicting, comforting, and lovely all the same.

Funeral Potatoes

2 cups shredded cheese
2 cans cream of chicken soup
2 cups sour cream
1/2 cup melted butter
1/2 cup chopped onions
1 tsp garlic powder
salt and pepper, to taste (I usually dump a whole bunch in there)
32 oz package frozen cubed hash browns

3 cups coarsely crushed corn flakes
2 tablespoons melted butter

Grease a 9×13 inch baking dish. Preheat the oven to 350F.

In a large bowl, combine the cheese, cream of chicken soup, sour cream, salt, pepper, garlic powder, melted butter and onions. Gently fold in the hash browns. Spread in the prepared pan.

Sprinkle the crushed corn flakes on top of the mixture. Drizzle the 2 tablespoons of butter over the corn flakes.

Bake in the preheated oven. Cook for 55-60 minutes.

Saturday, September 24, 2011

Pizza Dip

  • This hot, layered dip tastes like it was sent from heaven. It is absolutely delicious. I had a very hard time sharing it. I really wanted to consume the entire dish myself. It is absolutely delicious and perfect for a party.

Pizza Dip
  • 4 ounces cream cheese, room temperature
  • 1/4 cup sour cream
  • 1/4 cup mayonnaise
  • 1/2 cup mozzarella, grated
  • 1/4 cup parmesan, grated
  • 1 cup pizza sauce
  • 1/2 cup mozzarella, grated
  • 1/4 cup parmesan, grated
  • 15 - 20 pepperoni slices
  • 2 tablespoons green pepper, sliced
  • 2 tablespoons black olives, sliced
Directions
  1. Mix the cream cheese, sour cream mayonnaise, mozzarella and parmesan and spread it across the bottom of a pie plate.
  2. Spread the pizza sauce on top and sprinkle on the cheese, pepperoni, green pepper and olives.
  3. Bake in a preheated 350F oven until the cheese has melted, bubbling and golden brown, about 20 minutes.

Sunday, September 18, 2011

Raspberry Cheesecake Stuffed Chocolate Cookies

I saw these on Tasty Kitchen and immediately bookmarked them for a later date. I finally got around to making them the other day for a neighbor that just had a baby girl. I thought the pink middle would be cute for a baby girl theme. They were so yummy, but the recipe only made about 14. I would highly recommend doubling the batch if you want any for yourself. I also just noticed that I rolled them in powdered sugar instead of the regular sugar that is called for. Oops! They were delicious anyway.

Raspberry Cheesecake Stuffed Chocolate Cookies
  • 1/2 cup unsalted butter, softened
  • 3/4 cup white sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1/3 cup cocoa powder
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • extra sugar for rolling

For the filling:

  • 4 ounces PHILADELPHIA brand Cream Cheese
  • 1/4 cup powdered sugar
  • 2 teaspoons seedless raspberry jam (I used more plus I added purple/red food color)

To make the cookies, beat together the butter and sugar until light and fluffy. Beat in the egg and vanilla.

In a separate bowl, combine the flour, cocoa powder, baking soda, and salt. Mix to combine. Add the dry ingredients to the wet and mix until well combined.

Chill the dough for at least 15 minutes to make it easier to work with. (The dough was still really sticky for me and hard to work with. I ended up putting powdered sugar on my hands between rolls to make it easier to work with)

For the filling, beat together all ingredients until well combined.

To assemble cookies, take a golf ball sized chunk of dough and roll it into a ball. Flatten the dough into a disc between your hands. Place a teaspoonful of the filling into the center of the chocolate disc. Close the disc around the filing and roll into a ball. Roll the ball of dough in sugar.

Repeat with the remaining dough, spacing the cookies 1 inch apart on a parchment lined baking sheet. Bake at 350 degrees for 10-12 minutes or until the cookies seem set. Chill on the counter for 15 minutes and then chill in the fridge for another 30 minutes.

Your hands will get messy and covered in chocolate while rolling the balls, but the end result is worth it!

Thursday, September 15, 2011

Waikiki Meatballs

I got this recipe from a great friend. I was so happy that it was simple, fast, and easy... Just what I need on a busy school night. It is similar to my sweet and sour meatballs recipe, but different enough to post on it's own. We loved it!

Waikiki Meatballs

1 1/2 lbs. ground beef
1/3 c minced onion
1 1/2 tsp. salt
1/4 c milk
2/3 c saltine cracker crumbs
1 egg
1/4 tsp. ginger

Mix everything thoroughly and make into meatballs. Fry until brown. Remove meatballs from pan and set aside in a serving dish. In the same frying pan make the sweet and sour sauce.

Sweet and Sour Sauce

2 tbsp cornstarch
1/3 cup brown sugar
1/3 cup apple cider vinegar
1 tbsp soy sauce
13 1/2 oz can of Pineapple tidbits (reserve juice)
The juice from your pineapple tidbits
1/2 of a green bell pepper, diced
1/2 of a red bell pepper, diced

In a little bowl, blend 2 Tbsp cornstarch with 1/3 c brown sugar. In the frying pan mix 1/3 c vinegar and 1 Tbsp soy sauce and the juice from a 13 1/2 oz. can of pineapple tidbits. Add the cornstarch and brown sugar mixture. Heat until thickened. Then add pineapple tidbits, green or red bell peppers and the meatballs. Serve over rice.

Sunday, September 11, 2011

Chocolate Chip Zucchini Muffins

With the abundance of zucchini coming from my garden, I decided it was about time to start putting it to good use. Of course, one of my favorite recipes to make with zucchini is chocolate chip muffins. This is the recipe I have been using every since I can remember. I'm not sure quite where it came from, but I've never been interested in finding a new one. These are delicious and make a perfect breakfast!

Chocolate Chip Zucchini Muffins


  • 1 1/2 cups all-purpose flour
  • 1/2 cup white sugar
  • 1/4 cup brown sugar
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 egg, lightly beaten
  • 1/4 cup vegetable oil
  • 1/2 cup applesauce
  • 1/4 cup milk
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 1 cup shredded zucchini
  • 1/2 cup miniature semisweet chocolate chips

In a bowl, combine flour, sugars, baking soda, cinnamon and salt. Combine the egg, oil, applesauce, milk, lemon juice and vanilla; mix well. Stir into dry ingredients just until moistened. Fold in zucchini and mini chocolate chips. Fill greased or paper-lined muffin cups two-thirds full.
Bake at 350 degrees for 20-25 minutes or until done.

Wednesday, September 7, 2011

Chicken Milano

This was one of the best Italian dishes I have ever made at home. The sauce was so creamy and delicious I could have drank it with a straw. I literally had to stop myself from eating more. I pushed the bowl back and said outloud, "You do not need anymore... you are full." And then I repeated it over and over as I continued to sneak bites... I just couldn't get enough. Oh, how I adore a good pasta dish.
Thank you to my sister in law, Amy, for a divine recipe!

Chicken Milano
  • 1 tablespoon butter
  • 2 cloves garlic, minced
  • 1/2 cup sun-dried tomatoes, chopped
  • 1 cup chicken broth, divided
  • 1 cup heavy cream
  • 1 pound skinless, boneless chicken breast halves
  • salt and pepper to taste
  • 2 tablespoons vegetable oil
  • 2 tablespoons chopped fresh basil
  • 8 ounces dry fettuccini pasta

Directions

  1. In a large saucepan over low heat, melt butter; add garlic and cook for 30 seconds. Add the tomatoes and 3/4 cup of the chicken broth; increase to medium heat and bring to a boil. Reduce heat and simmer, uncovered, for about 10 minutes or until the tomatoes are tender. Add the cream and bring to a boil; stirring. Simmer over medium heat until the sauce is thick enough to coat the back of a spoon.
  2. Sprinkle the chicken with salt and pepper on both sides. In a large skillet over medium heat, warm oil and saute chicken. Press on chicken occasionally with a slotted spatula. Cook for about 4 minutes per side or until the meat feels springy and is no longer pink inside. Transfer to a board; cover and keep warm. Discard the fat from the skillet.
  3. In the same skillet, over medium heat, bring 1/4 cup chicken broth to a boil; stirring the pan juices. Reduce slightly and add to the cream sauce; stir in basil and adjust seasonings to taste.
  4. Meanwhile, bring a large pot of lightly salted water to a boil. Add fettuccine and cook for 8 to 10 minutes or until al dente; drain, transfer to a bowl and toss with 3 to 4 tablespoons of the sauce.
  5. Cut each chicken breast into 2 to 3 diagonal slices. Reheat the sauce gently if needed. Transfer the pasta to serving plates; top with chicken and coat with the cream sauce; serve.