Welcome to my cookbook! I have several recipes that folks have asked for, so I decided to post them here. Some are included in the ward cookbook, but many of them are things I found after that was published so I wanted a place to put them so my family had access to them. I'll add to this as I find things that I think need to be shared. If you have a recipe you'd like to add, let me know and I'll add you as a contributor.

Thursday, November 16, 2017

jalapeño popper dip

8 oz cream cheese, softened
1/2 cup sour cream
1/2 cup mayonnaise
1 teaspoon New Mexico chili powder
1 teaspoon garlic powder
1 teaspoon ground black pepper
1/2 teaspoon ground cumin
1 pound bacon, (cooked and crumbled) divided
1 1/2 cups (6 ounces) shredded Colby Jack Cheese, divided
1 1/2 cups (6 ounces) shredded pepperjack cheese, divided
1 (4 ounce) can diced jalapenos , well drained (or 2 fresh jalapenos, deveined, deseeded and diced)
1 tablespoon fresh parsley
Crackers, chips, or warm tortilla wedges

Preheat oven to 350°F.

In a large bowl combine cream cheese, sour cream, mayonnaise, New Mexico chili powder, ground cumin, pepper, garlic powder. Stir with a spoon until well mixed. Add 3/4 of the bacon, 1 cup Colby Jack cheese, 1 cup pepperjack cheese, and drained jalapenos.

Spread into a 10" cast iron skillet (or (2) 5" skillets for the perfect party plate). Top with the remaining cheese. Bake for 15-20 minutes until the cheese is bubbly.

Sprinkle with reserved bacon and parsley. Serve with crackers, chips, or warm tortilla wedges.

Thursday, November 9, 2017

Zuccini cheese “bread”

Love cheese but hate carbs?
PREP: 0:15


3 medium zucchini, or about 4 cups grated zucchini
2 large eggs
2 cloves garlic, minced
1/2 tsp. dried oregano
3 c. shredded mozzarella, divided
1/2 c. freshly grated Parmesan
1/4 c. cornstarch
kosher salt
Freshly ground black pepper
pinch of crushed red pepper flakes
2 tsp. Freshly Chopped Parsley
Marinara, for dipping

Preheat oven to 425º and line a baking sheet with parchment. On a box grater or in a food processor, grate zucchini. Using cheesecloth or a dish towel, wring excess moisture out of zucchini.
Transfer zucchini to a large bowl with eggs, garlic, oregano, 1 cup mozzarella, Parmesan, and cornstarch and season with salt and pepper. Stir until completely combined.
Transfer “dough” to prepared baking sheet and pat into a crust. Bake until golden and dried out, 25 minutes.
Sprinkle with remaining 2 cups mozzarella, crushed red pepper flakes, and parsley and bake until cheese is melted, 8 to 10 minutes more.
Slice and serve with marinara.

Tuesday, October 31, 2017

Those cornbread thingies

1 cup flou
1 cup cornmeal
1/2 cup sugar
1 tsp salt, 1 1/2 tsp baking powder
Add water to mix (not too thick)

 Salt and baking powder or just an estimate since I just spoon them. I use Crisco shortening to cook them. The secret is to keep grease in the pan to give better flavor.  I spoon out tablespoon sizes. You can make a smaller batches, just make flour and corn meal the same amount and sugar half of the amount. Add salt and baking powder accordingly. Enjoy. 
 Try flying these in bacon grease.  These are good served with chili or anywhere you would serve cornbread. 

Saturday, October 14, 2017

Bacon cheddar beer scalloped potatoes

1/4 cup butter
1/4 cup all-purpose flour
1 teaspoon garlic powder
1 teaspoon ground chile de arbol (can substitute cayenne pepper, to taste)
1/2 teaspoon smoked paprika
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1/2 cup beer, Belgian style wheat beer (Blue Moon)
1/2 cup reduced sodium chicken broth*
8 ounces mild cheddar cheese, shredded
3/4 cup half & half
1 cup whole milk
1 teaspoon Worcestershire sauce
24 ounces bacon, cooked, drained and chopped
3 pounds red potatoes, sliced thin

Move rack to center of oven and preheat oven to 350°F.
In a medium saucepan over medium-low heat, melt butter. Add flour and whisk; allow flour to cook for 2-3 minutes to cook out the ‘floury’ taste. Add garlic, chile, paprika, salt, and pepper. Whisk to combine.
Slowly add beer, chicken half and half. Whisk until there are no lumps. Add cheese and whisk constantly until you have a smooth mixture. Add milk and Worcestershire. Reduce heat to low.
Butter a 3 quart casserole dish. Layer potatoes in casserole dish, topping each layer with about ½ cup of cheese sauce. Halfway through add half of chopped bacon on top of cheese layer. Continue layering cheese sauce and potatoes. Reserve the remaining bacon.
Bake for 70-90 minutes, until potatoes are tender. Top with remaining bacon for the last 10 minutes of cook time. Allow potatoes to rest for 20 minutes before serving to thicken up. Serve and enjoy!

*If you do not have chicken broth, you can heat ½ cup water and ½ teaspoon chicken bouillon to substitute.

Friday, October 6, 2017


1 package (8 count) refrigerated crescent rolls
4 oz. cream cheese, cold
2 Tbsp. granulated sugar
¼ tsp. lemon extract
zest of ½ lemon

1 c. powdered sugar
1½ Tbsp. lemon juice
zest of ½ lemon
In a medium mixing bowl, combine cream cheese, granulated sugar, lemon extract, and lemon zest.
Beat on medium-high speed until mixture comes together.
Unroll crescent roll dough into triangles; spoon cream cheese filling onto wider end of each triangle.
Gently roll the dough, starting with the wider end and tucking the corners, into crescent shapes.
Place 2 inches apart on a lightly greased or parchment -lined baking sheet.
Bake at 375 degrees for 12-14 minutes or until golden brown.
Let rolls cool on a wire rack.
Once cool, prepare glaze by combining all ingredients until smooth.
Drizzle glaze evenly over rolls.

Sunday, September 24, 2017

Cast Iron Skillet Apple Pie


4 lg Granny Smith apples
1-2 other apples depending on size (Gala, Fuji, Envy, or other)
1 refrigerated, ready-made pie crust (2 pieces)
1 stick of butter
1+ c of brown sugar (packed)
½ c sugar
2 tbs cinnamon
2 tsp nutmeg
1 tsp ginger
2 tbs flour
egg white & water mixture
a tiny mixture of cinnamon sugar (about 2 tsp)

Peel and cut apples and put them into an acid-water bath to keep them from turning brown. You can use lemon or lime in the water. I used pineapple juice and water. I also like to throw in a surprise apple or two to mix it up with the Granny Smiths. This time I used 1½ Envy apples.

(Get your pie crusts out of the box, so they can warm to room temperature while you prepare your apples.)

Into a jar put 1/2 to 2/3 cup of sugar. I got carried away and used more sugar than I usually do. Add the flour to the sugar. This keeps the pie from getting runny inside. Nobody likes runny insides!
The next part was hard for me because I tried to come up with exact measurements for the spices for you precise people. I usually just dump my spices in until it looks and smells right to me.
Now shake up the dry ingredients, but put the lid on first! I guess you could use a bowl and sp

Melt your butter over low-medium heat then add the brown sugar. I tend to add a little more than one cup. (Paula Deen would be proud.) Mix it together until it looks like chocolate gravy.

Lay your bottom crust on top of the gooey, delicious goodness. Now place your well drained apples on top of the crust. Don't dump them in because it will tear right through the dough. Remember it's floating on a sea of yummy, so it's a little delicate.

Pour the sugar mixture over the apples.

Cut a vent hole in the top crust and place it over the apples. I usually use a cookie cutter, but the only one I could find was a huge star, so I guess we're having patriotic pie tonight.
Tuck the top crust down along the edges. Sometimes I worry about how it looks, so I try to get my edges pretty.

Using an extremely soft brush, or in this case my fingers, wash the top crust with the egg white-water mixture. You will want to do this lightly. Don't let it pool in the crevices. Sprinkle a little cinnamon sugar on top of the egg wash. This makes the crust glisten with a beautiful golden color.
Now wrap the edges with foil so they don't burn.

Bake at 350° for 35 minutes and remove foil.  Continue baking for 10-15 minutes depending on your oven, altitude.  Let the pie cool on a baking rack for at least 15 minutes.

Sunday, September 10, 2017

Olive Garden Chicken Vino Bianco

1/2 pound dried linguine
3/4 cup all-purpose flour, divided
1/2 teaspoon fresh ground black pepper, divided
1 teaspoon kosher salt, divided
4 (4 ounce) boneless skinless chicken breasts
1/4 cup extra virgin olive oil
4 tablespoons unsalted butter
1/2 medium yellow onion, grated
5 garlic cloves, minced
1 cup heavy cream
1/4 cup lemon juice
1 cup white wine, (I used Chardonnay)
1/4 teaspoon crushed red pepper flakes
2 scallions, chopped (divided)
2 Roma tomatoes, diced (divided)
1/2 cup fresh grated Parmesan cheese

Bring a large pot of salted water to a boil over high heat. Add linguine. Cook until al dente (tender but still with a bite to it), about 8-10 minutes. Reserve 1 cup pasta water. Drain pasta, set aside.

Meanwhile: in a pie plate or shallow dish, combine 1/2 cup flour, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Stir with a fork to blend. Place the chicken breasts in the flour mixture, one at a time. Press the chicken into the mixture with tongs and flip the chicken over to coat the other side. Shake off the excess.

Add oil to a large skillet over medium-high heat. Place all 4 chicken breasts in the skillet and cook until golden brown on both sides and cooked through, turning once between cooking, about 8-10 minutes. Remove chicken from pan and set aside.

Add butter, onion and garlic to the pan. Cook until onions are translucent, about 2 minutes. Add 1/4 cup remaining flour to pan and whisk to combine. Add cream, lemon juice, wine, red pepper flakes, salt, pepper and Parmesan cheese. Whisk until mixture is smooth. Add up to 1 cup of pasta water to help create the sauce.

Add cooked pasta, half of scallions and half of tomatoes, stir to combine. Return chicken to skillet and allow it to warm. Sprinkle remaining scallions and tomatoes on top of skillet.