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.

Wednesday, February 21, 2024

Tomato Basil Soup

 4 Large Tomatoes Cored 
2 Packs of 10oz Cherry Tomatoes 
1 Onion Chopped 
4 Cloves Garlic 
1/2 Cup Vegetable Stock 
1/2 Tsp Black Pepper 
1 Tsp Salt 
1 Tsp Chicken Base (Optional) 
1 Tbsp EVOO 
2 Tsp Fresh Basil  
3 Bell Peppers Cored (Small ones) 
 1/3 Cup Heavy Cream (Optional) 

 Instructions: Place all the ingredients in a crockpot, put the lid on it, turn it on low, come back 7 hours later to find a beautiful smell and delicious looking soup. Lastly, remove lid and pour in 1/2 Cup heavy whipping cream and puree using an immersion blender and then place lid back on for a few minutes to heat back up. Then serve with a drizzle of cream on top (Optional), fresh basil and Parmesan cheese.

MawMaw's Old-Fashioned Bread Pudding with Vanilla Sauce

• 4 cups (8 slices) cubed white bread 
• 1/2 cup raisins 
• 2 cups milk 
• 1/4 cup butter 
• 1/2 cup sugar 
• 2 eggs, slightly beaten 
• 1 tablespoon vanilla 
• 1/2 teaspoon ground nutmeg 

 Sauce Ingredients: 
• 1/2 cup butter 
• 1/2 cup sugar 
• 1/2 cup firmly packed brown sugar 
• 1/2 cup heavy whipping cream 
• 1 tablespoon vanilla 

 Directions for Pudding: 

Heat oven to 350°F. Combine bread and raisins in large bowl. Combine milk and 1/4 cup butter in 1-quart saucepan. Cook over medium heat until butter is melted (4 to 7 minutes). Pour milk mixture over bread; let stand 10 minutes. Stir in all remaining pudding ingredients. Pour into greased 1 1/2-quart casserole. Bake for 40 to 50 minutes or until set in center. Directions for Sauce: Combine all sauce ingredients except vanilla in 1-quart saucepan. Cook over medium heat, stirring occasionally, until mixture thickens and comes to a full boil (5 to 8 minutes). Stir in vanilla. To serve, spoon warm pudding into individual dessert dishes; serve with sauce. Store refrigerated

Mexican pasta salad

1 1/2 lbs pasta, cooked  
1 1/2 tbs olive oil 

 Cook pasta al dente, drain, toss with olive oil. Let the pasta cool while you prepare the rest of the components. 

 Add the following ingredients to the cooled pasta: 

4 lg tomatoes, chopped 
3 cups corn kernels, fresh or frozen and thawed. 
1 or 2 cans beans, drained and rinsed (black, pinto, red, or a combination) 
1/2 medium red onion or 1 bunch green onion, chopped
1 medium bell pepper, chopped. (Any color) 
2cups grated cheddar cheese (can use pepper jack for part of the cheese) 
1 can sliced black olives 
Grated carrots (opt) 
Sliced jalapeƱos or Serrano peppers (minced. You can either add to the salad or incorporate into the dressing.)  
Once the salad is complete toss with the dressing below. Stir to coat well. 

1/2 cup mayonnaise 
1/2 cup sour cream 
1/4 cup red salsa 
Juice and zest of 1 lime 
1 tsp chili powder 
1/2 tsp cumin 
Salt and pepper to taste 
Tabasco to taste 
Optional: 1/4 packet of ranch dressing (I have never used this, but someone told me it would be good)  

Garnish salad with the following: 

 1 large avocado
diced Chopped cilantro (half a bunch or so) 

Serve as a side, but if you add cooked chicken or another meat this is a great main dish. Will keep in the fridge for several days though it will tend to get a little dry as the pasta continues to absorb moisture. If needed, toss with a little more olive oil or leftover dressing if it gets dry.

Sunday, January 31, 2021

Mom’s wonderful bleu cheese dressing

 Bleu cheese dressing 

1 qt. mayonnaise (best foods or hellman's, which are the same brand.  If you use the cheap stuff, you won't be happy.)

1 qt. buttermilk

16 oz. cream cheese (full fat, not "lite")

2 cups cottage cheese (full fat not "lite")

2 cups sour cream (full fat, not "lite")

1 cup whipping cream

12 oz roquefort or bleu cheese, crumbled

Worcestershire sauce to taste (it'll be a tablespoon or two)

Half and half to thin to correct consistency

Mix all ingredients in large bowl.  (Stick blender works really well for this.)  I don't know that I have ever had to use the half and half, but that's what the original recipe called for.  The reason you need to use full fat products is so that the dressing doesn't spoil quickly.  If you use "light" products, the dressing won't keep as long.  

This recipe will make over 4 quarts,  and it's expensive to make, but if you know people who love bleu cheese dressing it makes a GREAT Christmas gift (and so much more appreciated than plates of sugary treats.)  But don't give away whole quarts, give away pints or half pint jars. You can easily half the recipe and it'll still make plenty.  Do NOT share the recipe, you know the story behind it.  I swear Grandma Miller will haunt you if you give the recipe to anyone who is not your daughter or son.  

For those who don’t know the story behind this...

Grandma Miller got it from a chef at a the Highland house for a wedding gift. He had asked her what she wanted as a wedding gift and she said she wanted his recipe for blue cheese. He said no, it was his signature recipe and he didn’t share it. They kept going back to the restaurant and he kept asking her what she wanted for a wedding gift, and she said if he wasn’t going to give her the blue cheese dressing recipe, she didn’t want anything from him at all.

And then they went in again, and he came stomping out to the table, slapped the paper with the recipe on it in front of her and told her she better not let anybody else have it.  

We have made it before to use for wings, and it’s incredible. I had a couple of friends in Colorado who would beg me to make it for them for Christmas. It’s also amazing to dunk a nice crusty chunk of bread into.

Friday, November 29, 2019

Copycat Chick Fil A Sauce

1/4 cup honey
2 tablespoons yellow mustard
1/4 cup barbecue sauce
1 tablespoon lemon juice
1/2 cup mayonnaise
1. Mix together and refrigerate for at least an hour



5 eggs
1/4 cup milk
16 oz refrigerated breakfast biscuits (the Pillsbury flakey kind)
4 scallions (green onions, spring onions, whatever you prefer to call them)
1 cup shredded extra sharp cheddar cheese
If you’re into the meats – cooked center cut bacon or cooked sausage

11×17 pan, sprayed with cooking spray (Note: a 9×13 works too, but might need to bake a little longer)

1. Mix your eggs and milk in a large bowl.  Cut each biscuit into fours and add it to the bowl.  do this before cooking the bacon or cutting up the scallions – give the biscuits some time to really soak in the eggs.

2.  Cut up your scallions, shred your cheese, cook and break up your bacon (or sausage). Add everything to the bowl. 

3. Mix it all up and pour into your pan.  Bake at 350 for 25 minutes (make sure it isn’t runny.)

Harvest Chex mix

For the Sauce:
  • ¾ cup Butter, melted
  • ¾ cup Brown Sugar, packed
  • 2 Tablespoons Vanilla Extract

For the Mix:
  • 1 box Rice Chex [365g (12 oz)]
  • 1 bag Bugles [213g (7 oz) bag]
  • 4 cups Pretzels
  • 1 heaping cup Candy Corn
  • 1 heaping cup Candy Corn Pumpkins
  • 1 bag Reese's Pieces [230g (8oz)]
  1. Preheat the oven to 275°F.
  2. Melt the butter in the microwave in medium bowl or measuring cup.
  3. Add the brown sugar and vanilla extract and whisk well until combined and dissolved.
  4. In a VERY large bowl, add the Chex cereal, pretzels and Bugles.
  5. Pour the sauce over the cereal mixture and toss gently until evenly coated.
  6. Line two large baking sheets with parchment paper.
  7. Divide mixture on the two baking sheets and spread in even layers.
  8. Bake for 45 minutes, stirring every 15 minutes.
  9. Remove from the oven and allow it to cool. Then add it to a large bowl, along with the candy corn, pumpkins and Reese's Pieces. Toss to combine.
  10. Store in airtight container