Monthly Archives: December 2010

Creamy Green Tomato Salsa: Samantha Hayes

I’m not exactly sure what to call this, so hopefully the title will be sufficient.  My sister-in-law made this recipe this past summer and it seriously was so addictive.  I think I ate the whole bowl.  Hopefully we can find some tomatoes today to recreate the masterpiece.  It’s a fun spin on a dip and different than just putting out salsa or guacamole.
3 medium-sized green tomatoes, coarsely chopped (you can substitute yellow if you can’t find green ones, but never use red)
4 tomatillos, cleaned and chopped
1 to 2 jalapenos, stemmed and coarsely chopped
3 small garlic cloves
3 medium-sized ripe avocados, peeled, pitted and sliced
4 sprigs cilantro
1 tsp. of salt
3/4 cups of sour cream (the original recipe called for 1 1/2 cups but it was quite a lot so I’d start out with half and then if you would like to add more you always can)

Combine chopped tomatoes, tomatillos, jalapenos and garlic in a saucepan. Bring to a boil (tomatoes provide the liquid), reduce heat and simmer 10 to 15 minutes.
Remove from heat and let cool slightly.
Place tomato mixture with the avocados, cilantro and salt in food processor or blender and blend until smooth.
Pour into a bowl and stir in sour cream.



Sweet Treats: Oatmeal Chocolate Bars & Gingersnaps

These two recipes are one of my FAVORITE sweet treats.  I got the bar recipe from my sister-in-law Kellie who is the Queen of Bars!!!  The gingersnap recipe is from a lady in Ernie’s parent’s old ward…and it is my go to christmas cookie (they are SOOOOOO good).

Oatmeal Chocolate Bar

Make fudge
1 can of condensed milk
1 cup milk chocolate chips
add 2 TBL soft butter
2 TBL vanilla

Mix together:
1 cup melted butter
add 2 cups brown sugar
2 eggs
2 tsp Vanilla
2 1/2 cup flour
1 tsp salt
1 tsp soda
3 cup oats
nuts optional (but what cookies aren’t good without nuts)

Get a 9×13 greased pan
Smash 2/3 oatmeal mixture on bottom and kind of spread up the sides a little
Pour Chocolate mixture over it
Put remaining oatmeal mixture on top (I make them into little pancake patties and piece it together

Bake at 350 for 20 minutes

3/4 cup shortening
1 Cup sugar
2 eggs
3 1/2 T molasses
2 Cup flour
2 tsp baking soda
1 /2 tsp salt
3/4 tsp ginger
1 tsp cinnamon

Cream shortening and sugar.  Add eggs and molasses and mix well.  Combine flour and other dry ingredients, mixing well.  Make small balls of dough, about 1″ in diameter.  Roll in sugar.  Place on cookie sheet and bake at 350 for 8-10 minutes.  I like to take them out a closer to 8-9 minutes so that they are chewy. Mmm Mmm Mmm I can already taste them now!!!


Acorn Squash Curry Soup: Megan Dickson

OK…Seriously I LOVE SQUASH.  I told you I did.  This soup was AMAZING  even Ernie liked it (which doesn’t like soup very often).  It was the best soup I’ve had in a long time.

1 small onion
1/4 cup chopped celery (I doubled it)
2 tablespoons butter or margarine
2 tablespoons all-purpose flour
1 teaspoon chicken bouillon granules
1/2 teaspoon dill weed (I didn’t have it and it turned out ok)
1/4 teaspoon curry powder (I doubled it, per recommendation but I thought it was a little strong so I guess it depends on how much you like curry )
dash cayenne pepper
2 cups chicken broth
1 (12 ounce) can evaporated milk (I used half and half)
3 cups mashed cooked acorn squash
salt and pepper to taste
5 bacon strips, cooked and crumbled ( I used real bacon bits and it turned out perfect)

1. In a large saucepan, saute the onion and celery in butter. Stir in flour, bouillon, dill, curry and cayenne until blended. Gradually add broth and milk. Bring to a boil; cook and stir for 2 minutes. Add the squash, salt and pepper; heat through.
2. In a blender, process the soup in batches until smooth. Pour into bowls; garnish with bacon.

Butternut Squash & Brown Rice Risotto

If you know me…I LOVE SQUASH so any recipe with it in it I usually am a fan.  This however is phenomenal.  Risotto can be kind of time consuming but this is totally worth it.  One way to speed it up a little is to pre-cook the squash and I do this by cutting them in half, spreading some butter and salt and peppering them, and putting them face down on a cookie sheet with a little water on the cookie sheet for an hr at 350.


2 Tbs olive oil
4 cloves of garlic (I always only use 1-2 depending on how big)
1/2 butternut squash (2lb)
1 Tbs butter
3 shakes chili flakes
1/2 tsp cumin
1/2 onion
1 c short grain brown rice
5 c chicken broth
4 dried sage leaves
1/2 c white wine (or white vinegar)
1 Tbs heavy cream
1/2 tsp fresh thyme
1 tsp lemon zest
1/2 c parmigiano reggiano

1. Cut squash in half, remove seeds and strings to a sauce pan.  Add water and bouillon (if using, other wise, add broth) to sauce pan and bring to a very low simmer.  (make sure your broth isn’t overly salty, as it will be a very dominant seasoning.)
2. Reserve half the squash for another use.  Trim and skin the remaining half and cut into 1 centimeter cubes.
3. Heat 1 Tbs olive oil (lemon infused if you have it), add garlic and fry for 30 sec, then add squash cubes.  Cook covered, over medium heat until just soft.  You may wish to add a ladle-full of broth to speed the cooking process.
4. While squash is cooing, heat remaining 1 Tbs olive oil and 1 Tbs butter.  Add cumin and chile flakes and let sizzle 15-30 sec.  Add onion and cook until it is translucent.  Then add the rice and cook until rice begins to whiten.
5. Add broth to cover the rice (1-3 ladles full).  Cook at a brisk simmer, uncovered stirring occasionally.  When the squash is ready, add 1/3 of the cubes to the rice.
6. Let rice cook until is absorbs almost all the broth, then add 1/2 ladles full until rice is just covered.  Continue the way, simmering, adding broth, stirring occasionally until the rice is almost to your desired texture.  using brown rice, this may take an hour.  (you do not have to stir constantly, just check every couple mintues until the rice is close to done, then stir more frequently).
7. While rice is cooking, chop thyme, and lemon zest.
8. When rice is nearly done, add wine and let cook down, stirring constantly.  Add remaining broth, if desired, along with reserved squash, cream, lemon zest, thyme and parmesan.  Stir until the risotto reaches your desired consistency.  it should be creamy and a lovely orange color with the rice still somewhat rim to the tooth.

Red Pepper Pasta: Cassie Sorensen

I’ve got to give credit to my sister-in-law who is a great cook.  This is a recipe she made a couple summers ago for our family reunion.  I probably make it at least once a month.  I have a couple other recipes from her that I’m sure I’ll share…thx Cassie

1 lb. bulk mild or sweet Italian sausage (I actually double the meat b/c there’s so much pasta)
2 medium red bell peppers, julienned
1 lb. uncooked angel hair pasta
3 garlic cloves, pressed
5 1/4 cups chicken broth
1 cup fresh basil, chopped
Parmesan cheese, grated

Cook sausage in large (12 in.) skillet until no longer pink, breaking into crumbles while cooking.  Remove cooked sausage from pan and set aside.  Add uncooked pasta to skillet and toast 8-10 minutes, stirring to brown.  Press garlic over pasta and add broth, red peppers and cooked sausage.  Bring to a boil, cover, reduce heat and simmer 5-6 minutes or until pasta is tender.  Stir in basil and serve with freshly grated parmesan.

*This makes A LOT!  You may want to cut the recipe in half, but still keep the sausage at 1 lb.