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Pish Posh Cooking

Random recipies I enjoy...

Updated: 2017-12-10T22:06:25.225-08:00


Egg Nog Rice Krispie Treats


This is a favorite holiday treat for us. A great twist on a classic rice krispie treat. Thanks to Lauren's Latest for the original recipe.

Servings: 18
Prep Time: 30 min
Cook Time: 5 min

3 tbsp. butter
6 cups mini marshmallows, divided
1/2 tsp. run extract
1/4 tsp. ground nutmeg
6 cups rice krispies cereal

Glaze Ingredients:
1 cup powdered sugar
2 tbsp. egg nog

1) Spray 9x13 pan with non-stick cooking spray and set aside.
2) In a large pot, melt butter and 4 cups marshmallows over medium low heat until marshmallows are melted completely. Remove from heat. Stir in rum extract and nutmeg. Pour in cereal and stir to coat in marshmallow. Stir in remaining 2 cups mini marshmallows. Pour into prepared pan and press down with buttered fingers. Cool to room temperature, about 20-30 minutes.
3) In a small bowl, stir powdered sugar and egg nog together until smooth. Drizzle over bars and sprinkle with more nutmeg. Cut into bars and serve.

Pumpkin Soup (soupe au potiron)


I had a left over pumpkin from Halloween that I wanted to cook up. I remembered eating a delicious pumpkin soup while in France over 12 years ago. A quick internet search lead me to this recipe which sounded a lot like what I remembered. I was able to translate the recipe (it's in French) and modify it to what I had on hand.

This soup recipe is absolutely wonderful. I was totally surprised how well it turned out. The nutmeg adds a nice touch. Since I was just experimenting, I'm not sure about the quantities I used. I'll probably make some modifications the next few times I make this.

I didn't get a picture because it was eaten too quickly. Most of us ended up having seconds.

Servings: 6
Cook Time: 30 min

1 small pumpkin
5 potatoes, peeled
1/2 qt half and half
nutmeg, ground
2 tsp chicken bouillon
2 cups water

1) Remove the skin and pumpkin 'guts' leaving the pulp. Cut the pumpkin pulp in 1 inch cubes. Peel the potato and cut in 1 inch cubes.
2) Boil the potato and pumpkin until soft. Approximately 10 minutes. Meanwhile heat 2 cups of water and the chicken bouillon.
3) In a mixer or food processor, blend the drained pumpkin and potato pieces until smooth. Add the puree to the hot chicken broth.
4) Mix in the half and half and spices. Bring the soup to a boil and then reduce temperature to keep warm.

Costa Vida Chicken (copy cat)


I needed a chicken taco recipe for an office potluck the other day. After some searching on the Internet, I came across this copy cat recipe for Costa Vida Chicken. The chicken was a hit at the office and will be on our family menu in the near future.

1 bottle (16 oz) Zesty Italian Dressing
1 tbsp chili powder
1 tbsp ground cumin
3 cloves garlic, minced
5 skinless, boneless chicken breast

1) Mix dressing, spices, and garlic together.
2) Place chicken breasts in crock pot, cover with dressing mixture
3) Cook on low for 4 hours
4) Shred chicken and cook for an additional hour

* This makes a lot of food. You can freeze or refrigerate any leftovers.
** I found the flavor to be a little strong. Next time I'm going to try a light dressing to see if that helps.

Gingerbread Ornaments


This is a great holiday activity. The kids love cutting out the cookies and decorating them. I got the recipie from our friend Mindy. She used it to make gingerbread houses with her girls. Check them out here.


1 cup butter, softened
1 cup brown sugar
1 1/2 cups molasses
4 eggs
1 tsp baking soda
1 tsp salt
2 tsp allspice
2 tsp cloves
2 tsp cinnamon
2 tsp ginger
8 cups flour

1) Blend butter and brown sugar together in a mixer.
2) Add molasses, eggs, baking soda, and spices.
3) Mix until well blended.
4) Stir in flour.
5) Refrigerate at least 3 hours or over night.
6) Preheat over to 350 F
7) Roll out cookie dough on floured surface to 1/4 inch thickness. Cut out shapes and place on cookie sheet.
8) Back for 10 - 12 minutes

Use a straw to cut out a small hole in the cookie shape before cooking. This will make it easier to thread the ribbon to hang the ornament.

Candied Yams


Candied Yams have been a Thanksgiving tradition for my family for as long as I can remember. The combination of yams, peaches, and nutmeg is just incredible. I add a little cinnamon in my version.



1/2 cup brown sugar
3 tbsp flour
1/2 tsp nutmeg
1/2 tsp ground cinnamon (optional)
2 tbsp butter
2 cans yams (17oz)
1 can peaches (16oz)
1 1/2 cups miniature marshmellow


  1. Preheat oven to 350F.

  2. Drain yams and peaches and place in baking dish.

  3. In a separate bowl, mixtogether the sugar, flour, nutmeg, and cinnamon.

  4. Add the spice mixture to the yams and peaches and carefully stir.

  5. Add the butter, cut in small pieces, on top .

  6. Place in preheated oven and cook for 35 minutes.

  7. Remove from oven and top with marshmellows. Return to oven and set the temperature to broil. Watch carefully to prevent the marshmellows from burning.



Snickerdoodles are one of my favorite cookies. Over the years I have attempted to make them, but have never been satisfied with the results. Finally I found a snickerdoodle recipe I like. This one is from the website.


1/2 cup butter, softened and room temp
1/2 cup shortening
1 1/2 cups white sugar
2 eggs, room temp
2 teaspoons vanilla extract
2 3/4 cup all-purpose flour
2 teaspoons cream of tartar ( or 2 tsp lemon juice)
1 teaspoon baking soda - fresh
1/4 teaspoon salt

3 tablespoons white sugar
3 teaspoons ground cinnamon

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Mix the 3 tablespoons sugar and 3 teaspoons cinnamon. Set aside
  3. Cream together butter, shortening, 1 1/2 cups sugar, the eggs, and the vanilla. Mix the flour, cream of tartar, soda, and salt in a separate bowl. Add dry ingredients to butter mixture. Do not over mix.
  4. Shape dough by rounded spoonfuls into balls. Roll balls of dough in cinnamon sugar mixture. Place 2 inches apart on ungreased baking sheets.
  5. Bake 8 minutes. Remove from oven and let cool on baking sheets a few minutes.



I grew up eating 'scones' made by my father. As today is Fathers' Day, it is only appropriate that I share a recipe that I learned from him. My dad is a wonderful baker/cook and I am grateful for his example which has inspired me towards my love of cooking.

This is not the traditional scone from Europe. According to wikipedia:
"In Utah, the bread products locally called 'scones' are similar to Indian Frybread and are made from a sweet yeast dough, with buttermilk and baking powder and/or soda added, and they are fried rather than baked. They are customarily served with butter and honey."

This recipe is probably closer to sopapillas or Indian Frybread and I use them in a similar fashion. Usually I fry up some dough to make some 'Navajo' Tacos, and then follow up with some cinnamon sugar desert ones. They are also wonderful with butter and honey.

This recipe makes a lot! Either cut in half or else form extra into rolls and let rise. Bake in 350F oven.



3 cups warm water
1/4 cup sugar
1 tbsp active dry yeast

Mix the water, sugar, and yeast in a large bowl. Let stand for 15 minutes to let the yeast start.

1/3 cup vegetable oil
2 tsp salt
7 - 8 cups flour

Add the oil and salt to the yeast mixture. Mix in flour until desired consistency. The dough should be slightly sticky.

Let the dough rise for about 30 minutes.

Roll out dough and cut into rectangles.

Fry in hot oil and drain on paper towels.

For 'Navajo' Tacos, I poke holes with a fork in the dough rectangles before frying. This helps keep the bread flat instead of puffing up like a balloon. For desert, I sprinkle the fried bread with a cinnamon sugar mixture as soon as I pull it out of the hot oil. Delicious!

Navajo Taco

ground beef
kidney beans
taco seasoning

cheese, shredded
refried beans
tomato, diced
olives, sliced

Brown ground beef in skillet. Drain excess fat.

Add kidney beans to meat. Mix in taco seasoning to taste. Add water and let simmer.

Serve on fried bread along with refried beans, cheese, olives, tomatoes, lettuce, avocado, salsa, etc.

Auntie Anne's Pretzels - Copycat


This is another family favorite. The kids absolutely love the cinnamon sugar while Sarah enjoys the salt pretzels. Even plain ones are great. Check out this video link for instructions on rolling out the dough. There are other videos on how to twist, etc.

Picture is from a double batch I made to share with friends.


1 1/2 cups water
1 1/4 tsp active dry yeast
2 tbsp brown sugar
1 1/4 tsp salt
1 cup bread flour
3 cups flour

2 cups water
2 tbsp baking soda
2-4 tablespoons butter (melted)
coarse salt
cinnamon sugar

1. Sprinkle yeast on lukewarm water in mixing bowl; stir to dissolve.

2. Add sugar, salt, and stir to dissolve; add flour and knead dough until smooth and elastic.

3. Let rise at least 1/2 hour.

4. While dough is rising, prepare a baking soda water bath with 2 cups warm water and 2 tbsp baking soda.

5. Be certain to stir often

6. After dough has risen, pinch off bits of dough and roll into a long rope (about 1/2 inch or less thick) and shape.

7. Dip pretzel in soda solution and place on greased baking sheet.

8. Allow pretzels to rise again.

9. Bake in oven at 450 for about 10 minutes or until golden.

10. Brush with melted butter.

11. Toppings: After you brush with butter try sprinkling with coarse salt.

12. Or for Auntie Anne's famous Cinnamon Sugar, try melting a stick of butter in a shallow bowl (big enough to fit the entire pretzel) and in another shallow bowl make a mixture of cinnamon and sugar.

13. Dip the pretzel into the butter, coating both sides generously.

14. Then dip again into the cinnamon mixture.

15. Notes: the longer and thinner you can make the dough rope, the more like Auntie Anne's they will be.

"Café Rio Style" Pulled Prok


3 1/2 - 4 lb prok roast
2 Tbsp brown sugar
1 tsp red cayenne pepper
2 tsp cumin
1 tsp salt
1 can coke
1 cup chicken broth
2 cloves garlic, minced
4 small onions, chopped
1 cup brown sugar

Night before
1. Mix together brown sugar, cayenne, cumin and salt. Rub on roast.
2. Put in crock pot on LOW all night.

Next morning
3. Add coke, chicken broth, garlic and onions. Keep on LOW until ready to serve.
4. About 1 hour before serving, shred roast and add 1 cup brown sugar.

Use in salads, tacos, or burritos.
Serves 12

Orange Julius


This recipe is almost a necessity to survive the hot Arizona summers. Try mixing it up with different frozen juice concentrates. Some of my favorite are Pineapple Orange, Welch's Strawberry Breeze, etc.


6 oz frozen orange juice concentrate
1 cup water
1 cup milk
1/2 cup sugar
1 tsp vanilla
2 1/2 cups ice

1. Combine all ingredients in a blender.

2. Blend until ice is crushed. Server immediately.

Baked Penne with Roasted Vegetables


I've been watching the Food Network lately trying to find some new recipies. This recipe is from Giada De Laurentils from the show Everyday Italian. I really like this recipie because of all the different kinds of good vegetables in it.

Unfortunatly, the kids didn't really like this too much. They really are not that used to eating vegetables. Perhaps as we try to include more vegetables in their diet they will come around on this one.

[I'll try to add a photo the next time I make this]

Prep Time: 25
Cook Time: 40
Yield: 6 servings

2 red peppers, cored and cut into 1-inch strips
2 zucchini, quartered lengthwise and cut into 1-inch cubes
2 summer squash, quartered lengthwise and cut into 1-inch cubes
4 cremini mushrooms, halved
1 yellow onion, peeled and sliced into 1-inch strips
1/4 cup extra-virgin olive oil
1 teaspoon salt, divided
1 teaspoon freshly ground black pepper, divided
1 tablespoon dried Italian herb mix or herbs de Provence
1 pound penne pasta
3 cups marinara sauce (store bought or homemade)
1 cup grated fontina cheese
1/2 cup grated smoked mozzarella
1 1/2 cups frozen peas, thawed
1/4 cup grated Parmesan, plus 1/3 cup for topping
2 tablespoons butter, cut into small pieces

Preheat oven to 450 degrees F. Bring a large pot of salted water to a boil over high heat.

On a baking sheet, toss the peppers, zucchini, squash, mushrooms, and onions with olive oil, 1/2 teaspoon salt, 1/2 teaspoon pepper, and dried herbs. Roast until tender, about 15 minutes.

Add the pasta to the boiling water and cook for about 6 minutes. Since you will be cooking the pasta a second time in the oven, you want to make sure the inside is till hard. Drain in a colander.

In a large bowl, toss the drained pasta with the roasted vegetables, marinara sauce, cheeses, peas, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Using a wooden spoon, gently mix, until all the pasta is coated with the sauce and the ingredients are combined.

Pour the pasta into a greased 9 by 13-inch pan. Top with the remaining 1/3 cup Parmesan and butter pieces. Bake until top is golden and cheese melts, about 25 minutes.

Grilled Pineapple Teriyaki Chicken Sandwich


This recipe is easy and delicious. I love the flavor of pineapple with the teriyaki. I'm sure this would be good with other cheeses, or other toppings. I like to filet the chicken breasts before marinating them, but you could also pound them flat. Anything to get the chicken a more even thickness. I've used the La Choy teriyaki sacue and it seems to be pretty good. Let me know what you think. Enjoy!

Thank you Cheri and Braden for teaching me how to grill the pineapple.


boneless, skinless chicken breasts
teriyaki sauce
pineapple slices
brown sugar
hamburger buns
swiss cheese

1. Marinate chicken breasts in teriyaki sauce.

2. Toss pineapple slices with brown sugar and let rest a few minutes.

3. Cook (medium heat) chicken and pineapple slices on heated grill until done.

4. Serve grilled chicken on hamburger buns topped with swiss cheese and pineapple slices.

Cream Puffs ( Choux Pastry)


Cream Puffs are one of my favorite deserts. They look fantastic but are not really that hard to make. The only hard part is getting them to not collapse after pulling them out of the oven. I typically fill my cream puffs with instant vanilla pudding and sliced strawberries. I went a little heavy on the powdered sugar in the photo bellow.

You can also use this recipe to make other pastries such as eclairs.


1 cup water
1/2 cup butter
1/8 teaspoon salt
1 cup all-purpose flour
4 eggs

1. In a medium saucepan combine water, butter, and salt. Bring to boiling. Add flour all at once, stirring vigorously. Cook and stir until mixture forms a ball. Remove from heat. Cool 10 minutes. Add eggs, one at a time, beating well with a wooden spoon after each. Bake as directed below or use as directed in other recipes.

2. Drop Cream Puff Pastry dough by heaping tablespoon into 12 mounds 3 inches apart onto a greased baking sheet. Bake in a 400F oven for 30 to 35 minutes or until golden. Remove from baking sheet; cool on a wire rack. Cut off the tops of each puff; remove any soft dough from inside. Fill each with 1/4 cup whipped cream, pudding, ice cream, or as desired. Replace cream puff top. If desired, sift powdered sugar over tops of the filled puffs.


  • Use large eggs; add them one at a time.

  • Add the flour as soon as the butter is melted and the water boils so that the water doesn't boil away in the saucepan..

  • Set a timer so the pastry dough cools for 10 mintues - then beat in the first egg..

  • Be sure the puffs are golden brown, firm, and dry before you remove them from the oven..

  • Fill the shells just before serving, or fill and chill the puffs up to 2 hours to keep the bottoms from getting soggy..

Daring Bakers: Cheesecake Pops


This month's Daring Bakers challenge was incredible! The challenge was hosted by Elle ( Feeding My Enthusiasms ) and Deborah ( Taste and Tell ). They chose the challenge recipe from Sticky, Chewy, Messy, Gooey by Jill O’Connor.I had never made cheesecake before, so I was a little nervous about this challenge. The recipe was actually rather easy to follow. I did, however, end up cooking my cheesecake for around 60 minutes. The center looked too soft at the suggested baking time.As for toppings, I decided to melt some Hershey's Milk Chocolate Symphony bars. I then rolled the pops in coconut, Andes Mint chips, Heath Bar chips, or sprinkled them with colorful sprinkles. After the milk chocolate ran out, I melted some white chocolate Ghirardelli chips. These I drizzled with some left over milk chocolate.I actually had some trouble with the white chocolate. I tried to melt the chips, but ended up with a hard, lumpy mess. After a quick google search, I found up that the chocolate had 'seized' up. This can happen if the smallest amount of liquid gets in the chocolate, or if you try to heat the chocolate too fast. In any case, I ended up adding some more vegetable shorting and the chocolate came out alright.These little delicious desserts are fun to make, look great, and are simply wonderful. I hope that you have as much fun making and sharing these little treasures. Let me know what other toppings you think up.Cheesecake PopsMakes 30 – 40 Pops5 8-oz. packages cream cheese at room temperature2 cups sugar¼ cup all-purpose flour¼ teaspoon salt5 large eggs2 egg yolks2 teaspoons pure vanilla extract¼ cup heavy creamBoiling water as neededThirty to forty 8-inch lollipop sticks1 pound chocolate, finely chopped – you can use all one kind or half and half of dark, milk, or white (Alternately, you can use 1 pound of flavored coatings, also known as summer coating, confectionary coating or wafer chocolate – candy supply stores carry colors, as well as the three kinds of chocolate.)2 tablespoons vegetable shortening(Note: White chocolate is harder to use this way, but not impossible)Assorted decorations such as chopped nuts, colored jimmies, crushed peppermints, mini chocolate chips, sanding sugars, dragees) - OptionalPosition oven rack in the middle of the oven and preheat to 325 degrees F. Set some water to boil.In a large bowl, beat together the cream cheese, sugar, flour, and salt until smooth. If using a mixer, mix on low speed. Add the whole eggs and the egg yolks, one at a time, beating well (but still at low speed) after each addition. Beat in the vanilla and cream.Grease a 10-inch cake pan (not a springform pan), and pour the batter into the cake pan. Place the pan in a larger roasting pan. Fill the roasting pan with the boiling water until it reaches halfway up the sides of the cake pan. Bake until the cheesecake is firm and slightly golden on top, 35 to 45 minutes (or longer).Remove the cheesecake from the water bath and cool to room temperature. Cover the cheesecake with plastic wrap and refrigerate until very cold, at least 3 hours or up to overnight.When the cheesecake is cold and very firm, scoop the cheesecake into 2-ounce balls and place on a parchment paper-lined baking sheet. Carefully insert a lollipop stick into each cheesecake ball. Freeze the cheesecake pops, uncovered, until very hard, at least 1 – 2 hours.When the cheesecake pops are frozen and ready for dipping, prepare the chocolate. In the top of a double boiler, set over simmering water, or in a heatproof bowl set over a pot of simmering water, heat half the chocolate and half the shortening, stirring often, until chocolate is melted and chocolate and shortening are combined. Stir until[...]

Daring Bakers: Perfect Party Cake


This months Daring Bakers challenge was hosted by Morven from Food Art and Random Thoughts. She chose Dorie Greenspan's "Perfect Party Cake" from her cookbook Baking from My Home to Yours. Even though we had permission to change the recipe flavors, I followed the original because I absolutly love raspberries.One reason I love these monthly challenges is it gives me an excuse to get new kitchen gadgets. This month, I went out and purchased a Microplane zester. This tool is awesome! I was able to zest two lemons in no time at all.Making the swiss merengue frosting was a lot of fun as well. I watched a video on youtube that demonstrated the process. This frosting is so light and tastes great. You really need to give this a try. You're going to love it.This cake is absolutly delicious! I love the tartness of the raspberries with the lemon flavor. Add the coconut and I'm in love. This is now one of my favorite desserts. I hope you enjoy it as well. Check out what other Daring Bakers did with their cakes.Perfect Party Cakefrom Dorie Greenspan’s Baking from My Home to Yours (page 250)Words from DorieStick a bright-coloured Post-it to this page, so you’ll always know where to turn for a just-right cake for any celebration. The original recipe was given to me by my great dear friend Nick Malgieri, of baking fame, and since getting it, I’ve found endless opportunities to make it – you will too. The cake is snow white, with an elegant tight crumb and an easygoing nature: it always bakes up perfectly; it is delicate on the tongue but sturdy in the kitchen – no fussing when it comes to slicing the layers in half or cutting tall, beautiful wedges for serving; and, it tastes just as you’d want a party cake to taste – special. The base recipe is for a cake flavoured with lemon, layered with a little raspberry jam and filled and frosted with a classic (and so simple) pure white lemony hot-meringue buttercream but, because the elements are so fundamental, they lend themselves to variation (see Playing Around), making the cake not just perfect, but also versatile.For the Cake2 1/4 cups cake flour 1 tablespoon baking powder½ teaspoon salt1 ¼ cups whole milk or buttermilk (I prefer buttermilk with the lemon)4 large egg whites1 ½ cups sugar2 teaspoons grated lemon zest1 stick (8 tablespoons or 4 ounces) unsalted butter, at room temperature½ teaspoon pure lemon extractFor the Buttercream1 cup sugar4 large egg whites3 sticks (12 ounces) unsalted butter, at room temperature¼ cup fresh lemon juice (from 2 large lemons)1 teaspoon pure vanilla extractFor Finishing2/3 cup seedless raspberry preserves stirred vigorously or warmed gently until spreadableAbout 1 ½ cups sweetened shredded coconutGetting ReadyCentre a rack in the oven and preheat the oven to 350 degrees F. Butter two 9 x 2 inch round cake pans and line the bottom of each pan with a round of buttered parchment or wax paper. Put the pans on a baking sheet.To Make the CakeSift together the flour, baking powder and salt.Whisk together the milk and egg whites in a medium bowl.Put the sugar and lemon zest in a mixer bowl or another large bowl and rub them together with your fingers until the sugar is moist and fragrant. Add the butter and working with the paddle or whisk attachment, or with a hand mixer, beat at medium speed for a full 3 minutes, until the butter and sugar are very light.Beat in the extract, then add one third of the flour mixture, still beating on medium speed. Beat in half of the milk-egg mixture, then beat in half of the remaining dry ingredients until incorporated. Add the rest of the milk and eggs beating until the batter is homogeneous, then add the last of the [...]

Tuscan Garlic Chicken


Another favorite from Olive Garden. This recipe can actually be found on the Olive Garden website and they even have a video with Chef Paolo Lafata showing how to make this wonderful dish.


6 boneless, skinless chicken breasts
1 1/2 cups flour
1 tbsp salt
2 tsp black pepper
2 tsp Italian seasoning
1 lb fettuccine pasta
5 tbsp olive oil
1 tbsp roasted garlic, chopped
1 red pepper, julienne cut
1 tbsp flour
1/2 cup white wine
1/2 lb whole leaf spinach, stemmed
2 cups heavy cream
1 cup parmesan cheese, grated

1. Pre-heat oven to 350F

2. Mix 1 1/2 cups flour, salt, pepper, and Italian seasoning in a shallow dish. Dredge chicken in the mixture, shaking off any excess.

3. Heat 3 Tbsp olive oil in a large skillet. Cook chicken breasts 2 at a time over medium-high heat until golden brown and crisp (2-3 min each side). Add more oil for each batch as necessary.

4. Place cooked chicken breasts on a baking sheet and transfer to preheated oven. Cook for 10-15 minutes or until internal temperature reaches 165F.

5. Cook pasta according to package directions. Drain and set aside.

6. Heat 2 Tbsp olive oil in a sauce pan. Add garlic and red pepper and cook for approximately 1 minute. Stir in 1 Tbsp flour, white wine, spinach and heavy cream and bring to a boil. Sauce is done when spinach becomes wilted. Complete by stirring in parmesan cheese.

7. Coat pasta with sauce, then top with chicken and remaining sauce. Garnish with extra Parmesan cheese.

Zuppa Toscana


This is probably my favorite soup at Olive Garden. I was so excited when I found the recipe at This is supposed to be the actual Olive Garden recipe, adapted to a manageable size.

I found this to be a little spicy, so I would recommend decreasing the amount of crushed red pepper. Other than that, the soup was wonderful and tasted as good as the restaurant version.


1 lb ground Italian sausage
1 1/2 tsp crushed red pepper
1 large diced white onion
4 Tbsp bacon pieces
2 tsp garlic puree
10 cups water
5 cubes chicken bouillon
1 cup heavy cream
1 lb sliced Russet potatoes (3 large potatoes)
1/4 bunch kale

1. Saute Italian sausage and crushed red pepper in pot. Drain excess fat, refrigerate while you prepare other ingredients.

2. In the same pan, saute bacon, onions and garlic for approximately 15 mins. or until the onions are soft.

3. Mix together the chicken bouillon and water, then add it to the onions, bacon and garlic. Cook until boiling.

4. Add potatoes and cook until soft, about half an hour.

5. Add heavy cream and cook until thoroughly heated.

6. Stir in the sausage.

7. Add kale just before serving.

Caramel Apples


Here is a wonderful treat that doesn't take much time. My friend Cheri introduced me to this recipe, and I've loved it every since. I love the mixture of tastes between the sour apple, sweet caramel, and salty peanuts. I think my favorite topping is peanuts, although I'm thinking of trying some peanut M&Ms next time. A crushed up heath bar would be good too.


Yield: 6 pieces

6 medium granny smith apples
6 Popsicle sticks
1 cup sugar
1/2 cup light corn syrup
1 can sweetened condensed milk (14 oz)
1/8 tsp salt
1 tsp vanilla extract
chopped nuts (optional)
chopped candy (optional)

1. Wash apples and dry thoroughly. Insert Popsicle stick in stem end of each apple. Line a cookie sheet with wax paper or spray plate with cooking spray.

2. In 2 quart saucepan, mix sugar, corn syrup, milk and salt. Cook over low heat, stirring constantly to 230 F on candy thermometer or until a few drops of syrup dropped into cup of cold water forms a small ball that flattens when pressed lightly. Remove from heat, add vanilla and cool slightly.

3. Quickly dip apples, swirling until covered. Dip bottoms in candy, sprinkles, or nuts if desired.

Dutch Oven: Peachy Cobbler


Who doesn't love cobbler? What a great way to end a meal around the campfire. This is an easy recipe that ends with great results. I tend to like white or yellow cake mix, but feel free to mix things up a bit. You could also try different fruit. How about some pears or apricots? Let me know about any of your ideas.

For an easier clean up, line the bottom and sides of the dutch oven with aluminum foil.


Prep Time: 15 min
Cook Time: 45 min
Yield: 8+ servings

2 cans (30 oz) sliced peaches, drained
1 cake mix
1 can 7UP
1 tbsp butter
ground cinnamon

1. Spread drained peaches on bottom of 12 inch dutch oven. Sprinkle lightly with cinnamon.

2. Sprinkle cake mix evenly on top of peaches.

3. Pour 7UP evenly on top of cake mix.

4. Place slices of butter on top of the cake mix.

5. Using 12 briquettes on bottom and 12 briquettes on top, cook for 45 to 60 minutes. Turn the dutch oven a quarter turn every 15 minutes.

6. When cobbler is done, crush the briquettes on top of the dutch oven with a hammer. This will release a lot of heat and brown the top of the cobbler nicely.

7. Serve warm. Goes great with ice cream.

Dutch Oven: 7UP Chicken


This is a really easy dutch oven recipe that tastes great. Last time I made this, I didn't listen to Sarah and didn't add enough seasoning, so make sure you add enough seasonings. Also, make sure you have enough heat under your dutch oven so it doesn't take all night to cook.

This is just a basic recipe, and I'm sure you can expand on it. I'm thinking it would be good to saute the onions, garlic, carrots, and maybe some peppers. Maybe even brown the chicken breasts before adding all the ingredients. Go ahead, be creative and let me know how it turns out.


Prep Time: 15 min
Cook Time: 1 hour 30 min
Yield: 6+ servings

6 boneless, skinless chicken breasts
2 large carrots, sliced
2 cloves garlic, crushed
1 large onion, quartered
3 lbs russet potatoes
2 cans 7UP
seasoned salt
coarse ground black pepper
Tony's Creole Seasoning

1. Slice carrots, onion, and potatoes and place in dutch oven with garlic.

2. Add chicken breasts. Add a generous amount of seasoning salt, pepper, and Tony's Creole seasoning. Pour 7UP oven ingredients.

3. Place dutch oven over hot charcoal briquettes.

4. Cook for 1 hour 30 min or until potatoes are done.

Best Big, Fat, Chewy, Chocolate Chip Cookies


I don't know if this is the perfect chocolate chip cookie recipe, but this is probably my favorite of all that I've tried. They are really easy to make, and taste great. Let me know what you think.


Prep Time: 15 min
Cook Time: 30 min
Yield: 24

4 1/2 cups All-purpose flour
1 tsp baking soda
1 tsp salt
1 1/2 cups unsalted butter, melted
2 cups packed brown sugar ( CH Golden Brown)
1 cup white sugar
2 tbsp vanilla extract
2 eggs
2 egg yolks
2 cups chocolate chips ( 11.5 oz Ghirardelli Milk Chocolate)

1. Sift together flour, salt, and baking soda. Set aside.

2. Cream together melted butter, brown sugar, and white sugar until well blended. Beat in vanilla, egg, and egg yolk until creamy. Mix in sifted dry ingredients until just blended. Stir in the chocolate chips by hand with a wooden spoon. Refrigerate dough at least one hour.

3. Preheat oven to 325 F. Grease cookie sheets.

4. Using a 1/4 cup measuring cup, press cookie dough into measuring cup and then drop on cookie sheet. Cookes should be about 3 inches apart.

5. Bake for 15 to 17 minutes in the preheated oven, or until edges are lightly toasted. Cool on baking sheets around 10 minutes before moving to wire rack to cool completely.

Original recipe from Doubled original recipe except for chocolate chips and added 1/2 cup extra flour

Daring Bakers: Julia Child's French Bread


This month's Daring Bakers challenge was hosted by Mary of The Sour Dough and Sarah of I Like to Cook. The recipe comes from Julia Child's "Mastering the Art of French Cooking Volume 2". Julia goes into great detail on the various steps involved and the recipe ends up taking 18 pages in her cookbook. Looking at the entire recipe can be somewhat frightening, but if you break it down into the different steps, it's not too bad. There is alot of really good information contained in this recipe. Mary and Sarah did a great job putting this challenge together.I really wanted to do a good job with this challenge, so I took the time to read thorugh the recipe a few times. It was also recommended to watch the online video of Julia Child with Danielle Forestier making french bread. This video shows some of the techniques used in this recipe, even though the recipe in the video is different. I love the kneading technique. Slamming the dough onto the counter top over and over again. I ended up with flour all oven the kitchen. It's a good thing that Sarah was out of town. She would have had a heart attack to see the kitchen like that.I bought my first digital thermometer, digital scale, and a bench scrapper. I even ended up trying King Arthur flour, as it was the only unbleached flour I could find. To simulate a baker's oven, I went to Home Depot and purchased some quarry tiles. Even with all of this preparation, my first attempt at the recipe was not very successful. Everything went great until I tried to unmold the dough from the floured kitchen towels. I guess that I need to get some better cloth for the next time. Anyway, some of my loaves ended up getting deflated. The real problem, was my oven. After putting the first loaf in, I threw some water in the bottom of the oven to generate steam. I then repeated every few minutes as per the recipe. Somehow, my oven was no longer heating back up to 450 degrees even though it was turned on. Of course I didn't realize the problem until about 10 minutes later. The first batch came out a little flat.I felt like I needed to do better, so I decided to try again this morning. I'm happy to say that this batch turned out so much better. Although I still had some issues with the loaves sticking to my cloth when unmolding them.When they finally were done cooking, I took them out of the oven and was thrilled to hear the crust crackle as they started to cool. My mouth was watering as I anticipated the wonderful flavor that was waiting for me. Only a few hours until I could enjoy them.The time finally came when I cut into the french bread. The crust was crisp and the center was soft and delightful. A little bit of butter, and I was in heaven. This has been a great initiation into the Daring Bakers group. I can't wait until next month's challenge is posted.Pain Francais (French Bread)(From Mastering the Art of French Cooking: Volume Two by Julia Child and Simone Beck)Daring Bakers Challenge #16: February 2008Hosts: Breadchick Mary (The Sour Dough) and Sara (I Like To Cook)Posting Date: February 29, 2008Recipe Quantity:3 - baguettes (24” x 2”) or batards (16” x 3”) or6 – short loaves, ficelles, 12 – 16” x 2” or3 – round loaves, boules, 7 – 8” in diameter or12 – round or oval rolls, petits pains or1 – large round or oval loaf, pain de menage or miche; pain boulotRecipe Time: 7 – 9 hoursFlour: French bakers make plain French bread out of unbleached flour that has gluten strength of 8[...]

French Dip Sandwiches with Au Jus


I got this recipe from my good friend Marcie. She made this wonderful meal for our family after our sweet Katie was born. It tasted so good that I just had to get the recipe from her. This sandwich has such a good taste to it, especially when you dip it in the au jus. Thanks Marcie for sharing.


Cooking Time: 8 hours
Prep Time: 20 min

3 1/2 to 4 1/2 lb rump roast
1 can Campbells French Onion Soup
1 can Campbells Beef Broth
1 can Beer ( or substitute with another can of beef broth)

Provolone or swiss cheese

Put all ingredients in crock pot and cook on high for 4 hours. Take roast out of crock pot and remove the fat. Put roast back in crock pot and cook on low for 4 hours. Shred the meat and keep warm in the crock pot.

Slice the baguette lenght wise. Butter each side and top with provolone or swiss cheese. Broil in oven until lightly toasted. Top with shredded meat and serve with a small cup of the au jus for dipping.



While living in Brest, France as a missionary, I had the wonderful opportunity to learn this recipe for crepes from a great lady, Mrs. Aasbo. She would invite my missionary companion and myself over for dinner and we would sit at her kitchen table with her two sons while she made us crepes. As Mrs. Aasbo would make the crepes, we would tell her what kind we would like. Hawaiian ( ham, pineapple, and cheese) was my favorite. We would eat until we could not eat anymore. Mrs. Aasbo would continue to cook up the crepes and sent us home with a large stack of crepes for the next few days.

Original Recipe from Mrs. Aasbo
1 kg flour
700 g sugar
12 - 14 eggs
8 wooden spoonfuls of oil
2 litres milk

I have done my best to convert the original recipe. Now be aware that this makes a lot of crepes. Even though I have a nice Kitchen Aide mixer, I still prefer to mix these crepes up by hand, the way Mrs. Aasbo taught me.

7 cups flour
3 cups sugar
14 eggs
3/4 cup vegetable oil
8 cups milk

Dump the flour into the bottom of a large bowl. (This recipe makes approximately 4 quarts of batter) Pour the sugar on top followed by the eggs and oil.

With a wooden spoon, mix the batter until smooth. This is going to take some muscle as the batter will be rather thick. Make sure you scrape the bottom and sides of the bowl really good so that all the flour is mixed. The batter should be really thick and sticky.

Add the first half of the milk a little at a time, mixing in a figure eight pattern. When the milk is mostly incorporated in the batter, add a little more. This will help prevent lumps in your crepe batter. Make sure to only mix in the figure eight pattern. You can throw in a few large circles around the edge of the bowl. Mix in the second half of the milk in a similar fashion.

Let rest in refridgerator for a few hours. This will allow the froth in the batter to come to the top. I usually put the batter into pitchers which makes removing the froth a little easier.

When you are ready to cook the crepes, make sure to remove as much froth from the top of the batter as possible. This will reduce the number of holes in your crepes. Now I use an electric crepe cooker, but you could also use a crepe pan, or a traditional crepe maker. I have tried all three and prefer the electric crepe maker method for it's ease of use.

After your crepes are cooked, you can fill them with almost anything. Here are some of my favorites.

Black Forest Ham with Swiss Cheese
Fresh Strawberries with Cool Whip

Won-Ton Chicken Salad


I'm not exactly sure where Sarah go this recipe, but I absolutely love it. This is one of my favorite salads, and it's not that hard to make. Now this recipe makes quite a large salad, so you better share it because it does not keep very well. Also, if you like more chicken, just serve everyone else first. You should then have plenty of chicken, as most of the chicken tends to hide at the bottom of the bowl.



2 heads of lettuce
6 grilled boneless/skinless chicken breasts
6 small green onions
3/4 cup sliced almonds
1 can Mandarin oranges
6 oz won-ton wrappers


1/2 cup vinegar
1/8 cup sugar
1 cup canola oil
3 tsp salt
3 tsp pepper


1. Fry won-ton wrappers in oil so they are golden brown when done ( Remove from oil before turning brown and they will brown up without being over cooked)
2. Grill chicken breasts brushed with olive oil. Cut cooked chicken breasts into bit size chunks and set aside.
3. For dressing, heat vinegar and sugar until dissolved. ( Don't boil ). Remove from heat and add canola oil, salt and pepper.
4. Mix all ingredients except dressing together in a large bowl.
5. Just before serving, add dressing to salad and toss.