Wednesday, October 21, 2009


First you have to make this ROAST to make this gravy.

about 1 Tablespoon flour and 1 Tablespoon cornstarch

Take roast out of the pot. Hopefully you will have 1 cup of liquid, maybe add water and beef cubes. Mix the flour and cornstarch with warm water (mix well!) and stir in slowly into liquid in the pot (make sure the liquid is boiling first). Add LOTS of salt and pepper. LOTS.

If you've ever had the gravy Bill makes, this is it.


Roast, any kind
2 Tablespoons of crisco (more or less)
1 cup of water (or more)

Add crisco to pot (not pan). Brown all sides of the roast in the pot on med-med/high. Add about 1 - 1 1/2 cups of water. Put the lid on and cook on LOW for about 4-5 hours.

(Lindsay's) Rhode's rolls breadsticks

Rhodes rolls
garlic salt

Put 6 rolls in the microwave on a paper plate (not touching). Warm for 30 seconds on each side. Continue until you have enough rolls. Roll out to breadstick size just by rolling in-between hands. Lay them in a 9x13 pan or a cookie sheet if you are making tons of rolls.
Pour 1/2-1 cube of butter on top. Sprinkle with garlic salt. Cover with saran wrap that you spray with PAM (you MUST do this step). Rise for 1 1/2 - 2 hours (well, Lindsay told me that time, but for me it is usually about 4 hours. Until they are about 1" or more thick).
Bake at 350 degrees for 10-12 minutes, just till lightly brown.
Best breadsticks ever! (Except for the breadsticks at Pizza Pipeline that no longer exists.)

Pistachio salad

1 can crushed pineapple
2 big cool whips
1 big pistachio pudding (instant)

Mix together and put in fridge.  Even though this says "salad" in the name, it is more of a dessert.  

Artichoke dip

1 cup artichoke hearts, drained and chopped
1 cup fresh grated parmesan cheese
1 cup mayonaise
1 can green chilis

Mix together and bake at 300 degrees for 30 minutes.  Serve as a dip for tortilla chips.  Yum!

Dairy Free/Easy to make Dairy Free

I've added a new label for dairy free or easy to make dairy free meals for Ruth and all those that may need to go dairy free for sometime or another. By "easy to make dairy free" I mean recipes that you can easily take somthing out of, like cheese, without ruining the integrity of the recipe. I included things that have butter since you can easily use margarine instead (my sister-in-law says that Nucoa margarine works best for baking/cooking). I didn't include recipes that you add milk to although you could easily add soy milk, rice milk or oat milk instead of cow's milk to these if you wanted to.

Below I am going to list meal ideas that don't require a recipe but are dairy free. Please add more of your own in the comment section:

*Chicken and rice
*Potatoes and chili or margarine
*Chicken noodle soup
*Tacos- meat and tomatoes and lettuce (and ketchup:)
* Salad- meat and tomatoes and lettuce
*Sandwiches- PP&J, Tuna
*Plenty of fruits, vegetables, eggs, beans and meat
*Cache Valley pre-sliced cheese (the package says it has 0g lactose)
*Guittard brand semi-sweet chocolate chips (dairy free)

Helpful Websites:

Teriyaki Chicken (homemade sauce)

2-3 chicken breasts
3/4 cups soy sauce
3/4 cups sugar (brown or white)

Cut chicken into strips or cubes or whatever you like. Cook all together in a fry pan until chicken is done. For thickness add cornstarch with water. Serve over rice.

sugar cookies

1 1/2 cup sugar
2/3 cup shortening or butter
2 eggs
2 Tablespoon milk
1 teaspoon vanilla
3 1/4 cups flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt

Early in the day or the day before:
In a large bowl cream the shortening and the sugar. Add the eggs, vanilla, and milk. In a medium bowl mix the dry ingredients with a wire whisk. Add the dry ingredients to the large bowl. Mix with mixer until well combined. With hands, shape the dough into a ball. Wrap with plastic wrap and refrigerate for 2-3 hours.

Preheat oven to 400 degrees. Lightly grease cookie sheets. Roll half or 1/3 dough at a time, keep the rest refrigerated. For crisp cookies, roll the dough paper thing. For softer cookies, roll 1/8" to 1/4" thick (I think this is better than thin).

With floured cutter, cut into shapes. Re-roll trimmings and cut.

Place cookies 1/2 inch apart on cookie sheets. Bake 8 minutes or until very light brown.

*For sturdy and tasty cookies, you should use 1/2 shortening and 1/2 butter. Shortening makes cookies sturdy and butter makes them tasty. (This is what I normally do.)

Saturday, September 19, 2009

Ham and Pasta Casserole

8 ounces spaghetti, cut into small lengths
1-2 cups diced cooked ham
3 tablespoons butter
4 to 8 ounces mushrooms, sliced
4 to 6 green onions, trimmed, thinly sliced (I use regular onions instead sometimes)
4 tablespoons flour
1 cup chicken broth
1 cup milk
1/4 teaspoon garlic seasoned pepper or other pepper blend
dash cayenne or other hot pepper, as desired
more seasoning and pepper, to taste
1 cup shredded Cheddar cheese plus additional for topping if desired

Cook spaghetti in boiling salted water, following package directions. Drain and rinse in hot water; put in 8X8 casserole dish. At the same time, do the following:

Heat butter over medium low heat; add sliced mushrooms. Cook, stirring frequently, until mushrooms are tender; add green onions. Gradually stir in most of chicken broth and milk reserving some to mix with flour. Whisk remaining broth/milk with flour then add to the rest of the mixture. Add seasonings. Cook, stirring constantly, until thickened. Taste and add more seasonings, if needed. Add in ham and cheese and pour over spaghetti and mix together. I like to put a little extra cheese on top (with tinfoil on top of the dish while baking). Place in an 8X8 casserole dish and Bake at 325° for 25 to 30 minutes, until bubbly and cheese is melted.

Sunday, May 3, 2009

Cream Cheese Chicken Crock Pot (Aunt Janet's Recipe)

  • 1 cube butter (1/2 cup)
  • 6-8 boneless skinless chicken breasts, cubed
  • 1-2 packages italian seasoning
  • 2-3 packages cream cheese (8 oz packages)
  • 2-3 cans cream of chicken soup
  • 1/2-1 cup milk (optional)


Melt butter. Add seasoning. Mix well. Add chicken. Cover and cook on low for 4 hours. Add cream cheese, soup and milk if desired for a thinner consistency. Cook for 2 hours on low.

Thursday, March 26, 2009

Sweet Crepes (from the villaware recipe book)

  • 2 large eggs
  • 1 cup whole milk (skim milk still turns out great)
  • 1/2 TBSP sugar
  • 1 cup all-purpose flour
  • 1/2 tsp vanilla
  • pam or some other kind of oil for greasing crepe pan
Put all ingredients into a bowl and blend on low speed until thoroughly mixed and batter is smooth. Scrape down the sides with a rubber spatula. The batter should be the consistency of heavy cream. Add water or flour to thin or thicken the batter if necessary.
Pour the batter through a strainer into a small pitcher or 2 cup liquid measuring cup (I skip this step and it works out fine). If possible, refrigerate the batter, covered with plastic wrap, for 60 minutes. Cook and enjoy!

Sunday, January 11, 2009

Chicken Broccoli Lemon Stir Fry

3 Tbsp soy sauce
2 Tbsp rice vinegar (you can use reg if you want)
2 Tbsp[ honey
2 garlic cloves, minced
1/4 tsp crushed red pepper
1 1/2 lbs boneless skinless chicken, cut in 1/2 inch slices
2 Tblp canola oil (or any oil)
1 1/2 lbs broccoli, sliced
1 small lemon
2 tsp cornstarch (dissolved in 1 Tbsp water)
2 Tbsp toastes sesame seeds (optional)

In a large, shallow bowl, whisk together soy sauce, 3 tablespoons water, vinegar, honey, garlic, and crushed red pepper. Pour half of the mixture into another bowl; reserve. Place chicken in remaining mixture; let marinate 15 minutes. In a 12-inch nonstick skillet, heat 1/2 tablespoon oil over high heat. Add half the chicken; cook, tossing often, until brown and cooked through, 2 to 3 minutes. Transfer chicken to a place. Repeat with more oil and remaining chicken. Wipe skillet with a paper towel. Heat remaining tablespoon oil in skillet over medium-high heat. Cook broccoli and lemon, tossing often, until broccoli is bright green, about 3 minutes. add 1/2 cup water; cook until broccoli is tender and lemon is translucent, about 6 minutes. Add reserved marinade, cornstarch mixture, chicken and any accumulated juices from place. Bring to a boil, cook, stirring until thickened, 1 minute. Sprinkle with sesame seeds.

Crepes (the recipe we had growing up!)

3/4 cup flour
1 1/2 tsp sugar
1/4 tsp baking powder
1/8 tsp salt
1 cup milk
1 egg
1 Tbsp melted butter
1 tsp vanilla (for dessert crepes)

Mix flour, sugar, baking powder, and salt in a bowl. Add the rest of the ingredients. beat with electric mixer just until smooth, scraping down sides of bowl. Cook (I'm sure you all know how!)

Suggested toppings:
strawberries, bananas or any fruit
powdered sugar
whipping cream


Cut cabbage (green/purple mix, or whatever)
miracle whip
poppyseed dressing
raisins or craisins
apples cut bite size

Put cabbage in bowl and add miracle whip and poppyseed dressing until moist enough... about 2/3 miracle white to 1/3 poppyseed dressing, or whatever you like. Add the raisins/craisins and apples. Eat it up!


1/2 c sugar
2 c water
5 whole cloves
4 allspice berries
1 cinnamon stick
1/2 piece ginger root
2 cups orange juice
1 cup lemon juice
4 cups apple cider or juice

Combine sugar and water; boil 2 minutes. Remove from heat and add spices. Cover and allow to stand in a warm place for 1 hour. Strain. Add juices and cider. Bring quickly to a boil. Remove from heat and serve at once.

Friday, January 9, 2009

Cream Cheese Frosting

Blend together
  • 3 TBSP butter
  • 4 oz cream cheese
  • 1/2 pound powdered sugar or honey
  • 2 tsp vanilla

Butterscotch Cream Pie

Make as directed for Vanilla Cream Pie but add brown sugar instead of white sugar and increase butter to 3 TBSP.

Chocolate Cream Pie

Make as directed for Vanilla Cream Pie but increase sugar to 1 cup and add in 2 squares of chocolate ( or 3 TBSP chocolate and 1 TBSP butter) to milk.

Vanilla Cream Pie

  • 3/4 cup sugar
  • 1/3 cup flour or 3 TBSP corn flour
  • 1/4 tsp salt
  • 2 cups milk
  • 3 slightly beat egg yolks
  • 2 TBSP butter
  • 1 tsp vanilla


In a sauce pan combine sugar, flour and salt. Stir in milk gradually. Stir over medium heat until bubbly. Remove from heat. Add small amount of mixture to yolks then add yolks to pan. Cook 2 more minutes. Remove from heat. Add butter and vanilla.

Hanukkah Cookies

  • 2 Cups flour
  • 1 cup sugar
  • 1/2 tsp salt
  • 1/4 cup milk
  • 1 egg
  • 2 tsp baking powder
  • 1/3 cup butter
  • 1 tsp vanilla


Cream butter and sugar in a large bowl. In another bowl beat egg and add milk and vanilla. Add to creamed mixture. Mix together dry ingredients then add to creamed mixture. Refrigerate dough one hour. Dust a pastry board with flour and roll out dough 1/4 inch thick. Cut with cookie cutters and bake on greased sheet for 12 minutes at 350.

Tuesday, January 6, 2009

Cheese Sauce for Veggies (tastes like mom's!)


3 tablespoons butter
3 tablespoons flour
1/2 teaspoon salt
1/8 teaspoon ground black or white pepper
1 1/2 cups milk
1 cup grated sharp Cheddar or smoky flavor Cheddar cheese


Melt butter; remove from heat. Stir in flour and seasonings. Gradually add milk, stirring until well mixed. Cook over low heat, stirring constantly, until thickened and smooth. Cook for 5 minutes longer; add cheese. Stir until smooth and well blended. Serve with pasta or vegetables. Makes 2 cups.

Thursday, January 1, 2009

Creamy Poppy Seed Dressing


1/2 cup fat-free creamy salad dressing (ie: Fat Free Miracle Whip)
1/4 cup milk
1/4 cup white sugar
1/8 cup distilled white vinegar
1 tablespoon poppy seeds

Mix and Enjoy!