Wednesday, July 28, 2010

Veggie Lasagna

So this is really the only lasagna I make these days because it's my mom's and I can remember it in my head. I need to find a meat one. Jordan likes it so you know that it's gotta be good even though there is no meat in it. (shocking I know)

9 Lasagna noodles
1 jar spaghetti sauce (I like the four cheese classico)
shredded mozzarella cheese on top (3/4 cup)

1 1/2 big carrots grated
1 pkg frozen chopped spinach (defrosted and water squeezed out of it)
1 small carton of large curd cottage cheese
1-2 eggs (1 if large, 2 if medium)
2 tsp salt and pepper
1 Tbsp marjoram
1 1/2 c. shredded mozzarella cheese

cook noodles. Mix filling in large bowl. Layer 9x13 pan with 3 large spoonfuls of sauce, spread around on bottom of pan. Put 3 noodles, then layer sauce again. Put down 1/2 of filling, spread out. Layer 3 more noodles, sauce, rest of filling. Put final 3 noodles, sauce, and top with cheese.

Bake at 350 for 30-40 minutes or until bubbling. Goes great with garlic french bread.

Banana Bars

Next time you have some bananas that are getting too ripe try these. I remember one time going to the mission home and Sister Hutchison gave us banana bars. This isn't the same recipe but it brings back good memories. They taste just as good here in Utah as I remember them tasting in Santa Fe, Argentina.
Banana Bars
1/2 cup butter, softened
1 1/2 cups sugar
2 eggs
1 cup sour cream
1 tsp. vanilla
2-3 mashed ripe bananas
2 cups flour
1 tsp baking soda
1/2 tsp salt
Preheat oven to 350. In a large bowl, cream together butter, sugar and eggs. In a seperate bowl, mash the bananas. Add the mashed bananas, vanilla and sour cream. Combine. Mix the dry ingredients together and then add to the banana mixture.
Pour into a greased jelly roll pan. Bake for 20-25 minutes. It will be just as light as the unbaked mixture.
Top with a cream cheese frosting when cooled.

1 8 oz pkg cream cheese
1 cube of butter
2 tsp vanilla
4 - 5 cups powdered sugar (I used 4)
Mix together butter, cream cheese and vanilla.
Add powdered sugar until it reaches the consistancy you like.

Shredded BBQ

I just wanted to post one more shredded BBQ beef recipe that is similar to the sweet pork. This recipe reminds me of a meal that was brought to us when Ashlyn was born. It is simple to make, tasty and it freezes well. I love having it for left overs or to send with Adam for lunch. I freeze some and then when I am ready to use it I just put it in the fridge the night before or I have even put it in the crock pot frozen. If you reheat it in the crock pot just be careful not to let the meat dry out. It makes great sandwiches or serve it over rice.
Shredded BBQ
3-4 lb. chuck roast *also great with pork roast or chicken
1 C. ketchup
3 T. Dijon mustard
2 T. Worcestershire sauce
1 T. balsamic vinegar
½ C. brown sugar
2 T. hot sauce
1 t. garlic powder
1 t. lemon pepper
½ t. ground ginger
1 t. salt
½ t. black pepper

Rinse and pat dry your meat. Place it in a large crock pot. Season with salt and pepper. In a mixing bowl combine the rest of the ingredients. Pour over meat in crock pot. Cook on high for 3-4 hours or on low for 4-6 hours. When the roast is done, remove it from the crock pot and shred. Return the shredded meat to the crock pot and mix into the juices. Allow to cook for an additional 30 minutes with the lid off. Serve on buns or over rice.

Sweet Pork- Cafe Rio Style

I know everyone probably has this recipe but I will post it on here for a quick reference. This recipe is one Andrea shared with the family. She made it on conference weekend a while back and we have all been hooked since.
Sweet Pork:
3-5lb pork loin or pork roast
1 1/2 cans classic coke (just over 2 cups)
3/4 c sugar (I tried using 1/2 brown sugar-and like it)
7 oz can of chipolte chilies in adobo
1 tsp dry ground mustard
1 tsp heaping cumin
1 tsp minced garlic (or the equivalent of garlic powder) (I’ve left this out)

Remove the chilies from the adobo and place all ingredients in the blender. Rinse can of adobo with the coke and dip peppers in there to get the adobo sauce off them. Blend until well mixed, place pork in crock pot and pour sauce over it. Cook for 4-6 hours on high or 7-9 hours on low. Carefully turn roast over half way through. Cook in sauce until pull apart tender and then shred. Shred meat 30 mins. before ready and put back in sauce.

Cilantro Lime Rice
1 c. rice
2 c water
3 cubes chicken boullion or 1 ½ tsp. chicken base
1/2 tsp dried onion
1/4 bunch cilantro
1 tbsp oil
1 fresh lime
Cook all ingredients together then squeeze lime on before serving. Mix and fluff rice.

Creamy Cilantro Dressing
1 packet buttermilk ranch dressing powder
1 c mayo
1 c milk
1/2 bunch cilantro (can use the stems)
2 tomatillos
1/2 serrano pepper seeded
Blend in blender and let thicken. (This is always pretty runny for me. I cut the milk down once but then it tasted really salty.)

Tuesday, July 27, 2010

Pineapple chicken stuffed pasta

I came across this recipe and made it for dinner. The flavor combination was really good. Adam gave it 5 stars. J/K but he did really like it!!
Pineapple chicken stuffed pasta:
1 box pasta shell, cooked according to package directions
1 16 oz. can pineapple tidbits, slightly chopped
2 C. cooked shredded chicken
¼ C. chopped celery
½ C. chopped cashews
1 t. Italian seasoning
1 ½ t. salad supreme seasoning
½ C. mayonnaise
2 C. your favorite spaghetti sauce
2 C. shredded mozzarella cheese
Preheat the oven to 350 degrees. Spray a 9x13 baking dish with cooking spray. Mix the chicken, pineapple, celery, cashews, seasonings and mayonnaise together in a mixing bowl. Stuff the cooked pasta shells with the chicken mixture. Top each shell with a tablespoon of spaghetti sauce. Cover with shredded cheese. Bake for 35-40 minutes or until heated through.

Honey Mustard Chicken

I got this recipe from Adam's Aunt Laurel. It is the recipe she brought to our "recipe shower." It is quick, easy, and tasty.
Honey mustard chicken:
4 chicken breasts
1 can cream of chicken soup
6 tbsp. honey
6 tbsp. mustard
1 tsp. lemon pepper
Brown chicken in oil. Before juices cook out add soup, honey & mustard. Sprinkle lemon pepper over top. Cook on low 45-60 mins. Serve with rice and broccoli. *I have never done it that way* I always just cook it in a crockpot. Just add all ingredients (don't need to brown chicken. It can even be frozen.) I do it 4-6 hours on low. Easy Sunday dinner.

Monday, July 19, 2010

Memmott Bowtie Salad

This is a good summer salad or anytime salad.. so basically it's a good salad.
1/2 lb bowtie pasta
1/2 C. Parmesan cheese, grated
1½ C. frozen corn, fried briefly in olive oil
Green onions, sliced
Grape tomatoes
Fresh basil(can use dried)
Pine nuts(optional)
3/4 C. Olive Garden Salad Dressing

Combine all ingredients 8 hours before serving.

Olive Garden Salad Dressing
1/2 C. Mayonnaise
1/3 C. white vinegar
1 tsp. vegetable oil
2 Tbsp corn syrup
2 Tbsp Parmesan cheese, grated
2 Tbsp Ramano cheese, grated
1/4 tsp. garlic salt or 1 clove garlic minced
1/2 tsp. Italian seasoning
1/2 tsp. parsley flakes
1 Tbsp. lemon juice

Mix all ingredients in a blender until well mixed. If the dressing is a little too tangy, add a little extra sugar.

Saturday, July 17, 2010

Incredible Meat Marinade

Here is a marinade that I like to use for grilling.
1 1/2 c vegtable oil
3/4 c soy sauce
1/2 c lemon juice
1/4 c worcestershire sauce
2 tsp dry mustard
2 1/2 tsp salt (I usually only put 1 tsp)
1 tsp pepper
1 1/2 tsp parsley
2 cloves garlic crushed
Mix all ingredients and marinate meat for 4-6 hours. Can also marinate veggies for shish-kabobs. Marinates 2 lbs chicken or beef.

Sweet and Sour Meatballs

This is also one of Brady's favorite meals, my kids also really like when I smash the meatballs over their rice. I got this recipe from Aunt Karen who said that her mom, our Grandma Melva, used to make this.
1 lb ground beef
1/2 c rolled oats
1 egg slightly beaten
1/3 c chopped onion
3/4 tsp salt, dash pepper
1 tsp worcestershire sauce
1/3 c milk
Combine ingredients, mix well. Form into 2" balls. (I use my small icecream scoop.) Place in casserole dish in single layer. Cover with sauce and bake 30 minutes @ 350. Serve over rice.
1/2 c brow sugar
1/4 c vinegar
1 tsp mustard
1/4 c BBQ sauce
1 tsp worcestershire sauce
Combine, heat and pour over meatballs.

French Vanilla Toast & Buttermilk Syrup

This is one of our favorite special occasion breakfasts, I think I might have made it once when everyone came for conference.
For the french toast:
3 eggs
1/2 c milk
1 c vanilla coffeemate
Buttermilk Syrup:
1/2 c butter
3/4 c sugar
1/2 c buttermilk, or a about a tbsp of vinegar in milk
Boil (in a fairly large pan because it will bubble a lot) take off heat and add:
1 tsp vanilla
1 tsp soda, stir till frothy
It is also delicious served with fresh sliced strawberries and whipped cream.

Brady's Favorite Baked Beans

I got this recipe from a cooking class at Kitchen Kneads that mom and I went to. Brady loves it and every time we have anyone over for a BBQ he asks to make my "special" baked beans.

1 21 oz can Pork and Beans
1 onion, finely chopped
1 12 oz bottle ketchup
1 Tbsp yellow mustard
1/8 cup molasses
1/8 cup sweet gherkin juice (any pickle juice will do, I usually just use dill pickle juice)
1 tsp apple cider vinegar
salt and pepper to tase
1/2 lb bacon

Combine everything in a 2-quart casserole dish. I like to cook the bacon and crumble it before adding it so that it is less greasy, but you can add it raw or lay it across the top of the beans. Cover with lid or aluminum foil. Bake @ 350 for 1 and 1/2 hours. Remove foil for last 30 minutes of baking. Serve hot or cold.

Fried Ice Cream

I didn't get this recipe from Karen but I think it is very similar. I got this recipe a few years ago from a girl I went to school with. I had never made it but after the family reunion I decided to make it. It is very SWEET. You may want to make your own adjustments to fit your liking. I personally think next time I make it I may decrease the brown sugar by 1/4 cup and mix in a bit more rice crispies (which might require more butter). Here is the original recipe:
Fried Ice Cream
3 c. rice crispies
1 1/2 c. brown sugar
1 c. coconut
1 cube butter
Melt butter and add brown sugar. Mix in other ingredients. Put 1/2 in 9 x 13 pan. Spread 1/2 gallon of vanilla ice cream on top and sprinkle remaining mixture on top. Freeze.

*I tried it like this but I think next time I will just have them seperate. (I like to be able to choose my topping to ice cream ratio. Maybe it comes from working at Caspers!!)

Thursday, July 15, 2010

Freezer Jam

From My Grandma: We'll have to be stingy on the Rasp. jam this year... $23- $32 a flat is for special occasions only!

3 c. crushed berries
5 c. sugar

stir together let stand 20 min.

1 pkg pectin
1 c. water

Boil 1 min.
Put pectin mixture into berries and stir 2 min.
let stand 24-48 hours. Put in containers and freeze.

Lemon Chicken & Rice

This is one of my all-time favorites from my mom:

Makes for 4-6 people
Takes about 1 hour total cook and prep time.


1 lb mushrooms, sliced
1 bell pepper, sliced
1/2 bunch green onions, sliced in 2 inch pieces
1 lb chicken breast, cut in cubes

Broth mixture:
2 Tbsp corn starch
1 lemon, juiced and zested
1 can chicken broth
3 Tbsp soy sauce

Cook chicken and green onions until chicken is done. Season with salt and pepper.
Transfer to plate.
Cook mushrooms and green peppers on med heat until tender (7 min.) Add chicken mixture and broth mixture. Simmer until sauce thickens a little(10 min.).

Serve with rice. Enjoy!

Tuesday, July 13, 2010

Memmott Bowtie Salad

This recipe is from Mom.
1/2 lb. bowtie pasta
1/2 c. parmensan cheese, grated
1 1/2 c. frozen corn, fried briefly in olive oil
Grape tomatoes
Fresh basil (can use dried)
Pine Nuts
Green onions, sliced
3/4 c. Olive Garden Salad Dressing
Combine all ingredients 8 hours before serving.
Olive Garden Salad Dressing:
1/2 c. mayonnaise
1/3 c. white vinegar
1 tbsp. vegetable oil
2 tbsp. corn syrup
1/2 tsp. Italian Seasoning
1/2 tsp. parsley flakes
2 tbsp. parmesan cheese, grated
2 tbsp. romano cheese, grated
1/4 tsp. garlic salt or 1 clove minced garlic
1 tbsp. lemon juice
Mix all ingredients in a blender until well mixed. If the dressing is a little too tangy, add a little sugar.

Monday, July 12, 2010

Blender pancakes

2 c. milk
1 Tbsp. lemon juice
2 eggs
1 tsp. baking soda
3 Tbsp. veg. oil
4 Tbsp. sugar
2 c. flour
1/4 tsp. salt
Mix in blender until smooth. Pour on hot griddle.

Color burst cupcakes

I got this recipe off of studio 5.

8 ounces cream cheese, softened
2 egg whites
1/4 cup vegetable oil
1 box white cake mix
1 cup water
1 t. vanilla
In a large bowl combine the cream cheese, egg whites and vegetable oil. Using a hand mixer, beat the ingredients until combined and creamy. Add the cake mix, water and vanilla and mix until smooth, about 3 minutes. If you want to divide batter into different bowls and dye with Wiltons icing color. It needs to be professional food coloring or the color will bake out. Fill 24 muffin cups to just below the rim and bake 350, about 18 to 20 minutes.

1 C. butter softened (2 sticks)
2 lb. powdered sugar
1/4 + C. milk
1-2 t. vanilla
In a mixing bowl combine the butter, vanilla and powdered sugar. Mix, starting slow, until somewhat combined.
Start by adding 1/4 C. milk and mix. Slowly add more milk, one or two tablespoons at a time, until the frosting reaches your desired consistency. **This makes a lot of frosting. Can be halved.