Tuesday, November 28, 2017

Bird to the Last Drop (Turkey/chicken Soup)

This soup is really good, but you don't have to do the whole carcass part, I just started with 2 quarts (8 cups) broth and then added the vegetables. I didn't add the rice until it was 20 minutes before we were eating the soup. I also separately cooked egg noodles and added them to each individual bowl.

Recipe by Alton Brown

Sunday, October 15, 2017

Cream Puffs

Alex made these and they're delicious! The recipe if from Martha Stewart.



Monday, September 25, 2017

Snowball cookies or Russian Tea Cakes


cup butter, softened
cup powdered sugar
teaspoon vanilla
2 1/4
cups flour
cup finely chopped nuts
teaspoon salt
Powdered sugar


  • 1
    Heat oven to 400ºF. 
  • 2
    Mix butter, 1/2 cup powdered sugar and the vanilla in large bowl. Stir in flour, nuts and salt until dough holds together. 
  • 3
    Shape dough into 1-inch balls. Place about 1 inch apart on ungreased cookie sheet.
  • 4
    Bake 10 to 12 minutes or until set but not brown. Remove from cookie sheet. Cool slightly on wire rack.
  • 5
    Roll warm cookies in powdered sugar; cool on wire rack. Roll in powdered sugar again.

Thursday, September 14, 2017


Butterscotch Sauce
1/4 cup butter
1/2 cup packed brown sugar
1/2 cup heavy cream
1/4 tsp salt
1 tsp vanilla

Whisk everything but the vanilla in a small pot set over medium heat. Bring to a gentle boil and simmer for about 5 minutes, whisking occasionally. Remove from heat and add the vanilla. Cool completely before using in your butter beer recipe.

vanilla ice cream
butterscotch sauce (above)
ginger ale

For each serving, put a scoop of vanilla ice cream into a tall glass and drizzle with a tablespoon or two of butterscotch sauce. Store with a spoon to soften ice cream and blend in the butterscotch sauce. Pour ginger ale over the top and stir.

Arugula, Dried Cherry, and Wild Rice Salad

Mexican Street Corn Salad with Avocado

Peach Crisp

4 cups sliced fresh peaches
1/2 cup flour
1/2 cup brown sugar
1/2 cup cold butter
1 tsp ground cinnamon
1/4 tsp salt
1 cup rolled oats

Preheat oven to 350 degrees. Arrange peaches evenly in an 8x8 inch baking dish. Mix flour, brown sugar, cinnamon, and salt in a bowl using a pastry cutter until evenly crumbled. Fold oats into flour mixture; sprinkle and press topping into peaches. Bake about 30 minutes until lightly browned.

Tuesday, August 29, 2017

Sunday, June 11, 2017

Pressure Cooker Italian Beef Sandwiches

The meat is suuuuuper delicious and is good without the sandwich stuff too.

original recipe from here:

Wednesday, June 7, 2017

Bread Appetizer (from Britney)

+Baguette (costco ones are good for this--they come in a two pack there)
+olive oil
+boursin cheese (it is WAY cheaper at costco. About $8 for a three pack compared to walmart where it is about $7 for a single box)

Cut baguette and brush olive oil on each piece and add salt and pepper. Broil in oven until toasty. Slab on the boursin cheese and add thinly sliced radishes. Top with more salt. They are extra tasty when you eat them when they're still warm.

Foolproof Quiche

Monday, May 22, 2017

Strawberry Shortcake

-2 cups flour
-2 tsp baking powder
-1/4 tsp baking soda
-2 TBS sugar
-3/4 tsp salt
-1 1/2 cups heavy cream

Preheat oven to 400 degrees F.
Sift together dry ingredients. Add cream and mix until just combined. Do not over mix. Put in greased 8 in square pan. Cook 18-20 minutes.
Recipe from FoodNetwork.com

Wednesday, April 19, 2017

macaroons (non-french)

sushi rice and sauce

Mayo with 4 parts may and 2 part chili paste


Tuesday, April 11, 2017

Pot Popcorn

1 Tbsp coconut oil
2 Tbsp butter (you can also substitute this for coconut oil for a total of 3 TBSP coconut oil)
POPCORN salt, 1/2-3/4 tsp
Minimum 4 qt pot.
  1. Put the pot on the stove on med-high heat.
  2. Put in 1 tbs of coconut oil and 3 kernels of popcorn - cover the pot with the lid. 
  3. When ALL THREE kernels pop, your oil is hot enough. Pour in 1/2 c. popcorn and 2 tbsp butter into the pot and cover with a lid. 
  4. Frequently, shake the pot vigorously. Keep those kernels moving around. This is even more important the more kernels that pop. The vigorous shaking will allow the unpopped kernels to fall to the bottom of the pot and also keep the already popped kernels from burning by keeping them off the bottom of the pot. 
  5. You are done when you can count 2-3 seconds between any kernels popping. 
  6. Immediately take off the lid, remove pot from heat, and dump entire contents into paper bag. I use pot holders to do this since the pot is hot and I like to move swiftly during this step. 
  7. Pour 3/4 tsp popcorn salt into the bag. 
  8. Close the top of the paper bag and shake to (a) evenly disperse the salt and (b) to use the bag to soak up and remove excess oil on any popcorn. Or just put it in a bowl if you don't have a bag, like I usually do :)

Monday, March 6, 2017

white bean chicken chili

3 chicken breasts
1 can rotel
1 can corn
1 can cream of chicken soup
1 can (14 oz) broth
1 can white beans
1 can chili pinto beans
chili powder

Cook on high 8 hrs in crock pot
Shred chicken once done cooking and top with mexican cheese

from my friend toni jones