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.

Monday, January 8, 2018

Jalapeño popper dip #2

  • 4oz can diced jalapeños, well drained OR 4-6 Fresh Jalapeños, roasted and diced (include seeds for extra spice)
  • 8oz package cream cheese, softened
  • 1 cup sour cream
  • 2 cups shredded cheddar cheese
  • 3/4 cup + 1/4 cup shredded parmesan cheese
  • 1/2 cup Italian seasoned bread crumbs
  • 4 Tbsp. butter, melted
  • 1 Tbsp. dried parsley

Instructions for roasting jalapeños:
Cut fresh jalapeños in half, then place face down on a baking sheet.  Broil jalapeños until the skins blacken and bubble up.  Remove from broiler and peel outer skin.

Directions for the dip:
1. In a medium bowl, mix cream cheese and sour cream.
2. Add cheddar cheese, 3/4 cup parmesan cheese, and diced jalapeños. Mix well.
3. Spoon into 8x8 baking dish, or medium sized cast iron pan, spreading evenly.
4. In a medium bowl, mix bread crumbs, melted butter, 1/4 parmesan cheese, and dried parsley.
5. Sprinkle bread crumb topping evenly over jalapeño mixture.
6. Bake at 400˚F / 200˚C for 20 minutes, or until hot and bread crumbs are golden brown.
7. Serve with chips, warm tortillas, bread, or crackers. 

Friday, December 22, 2017

The Cheese Dip That Will Make You Popular


1 8 oz. package cream cheese
2 cups grated cheddar cheese OR grated jalapeño jack
1 cup mayonnaise
1 small purple onion, diced or chopped green onions
Thinly sliced poblano peppers, roasted if desired


1. Place all ingredients in a shallow baking dish (a 9″ square pan or round quiche pan will be perfect!)
2. Microwave on high for about 2 minutes or until the ingredients are melted enough to stir together.
3. Stir until combined.
4. Bake at 350 for 20 minutes or until lightly browned.
5. Serve with tortilla chips, fresh heated tortillas, or Frito’s Scoops for dipping.

Wednesday, November 22, 2017



3 c. flour
1/4 tsp. salt
1 c. sugar
4 tsp. baking powder
1 1/2 c. milk
2 eggs
2 tsp. vanilla
1/2 c. butter, melted


1 c. butter, softened
1 c. brown sugar
2 Tbsp. flour
1 Tbsp. cinnamon


Mix everything together except for the butter. Slowly stir in the melted butter and pour into a greased 9x13 pan. For the topping, mix all the ingredients together until well combined. Drop evenly over the batter and swirl with a knife. Bake at 350 for 28-32 minutes.


2 c. powdered sugar
enough milk to make a runny glaze about 6 or 7 tablespoons
1 tsp. vanilla

While warm drizzle the glaze over the cake.

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 flour
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 frying 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.