Fresh Salsa

Lately, I have been trying to cook more organically. I have been reading up a lot on the health benefits, so I decided to give it a try. Plus it gives me an excuse to go to Whole Foods Market, and I love that store (except for the prices). While I was there the other day, I came across some gorgeous fresh salsa. I reached for the small container, only to quickly whip my hand back. Eight dollars for salsa? I think not!!! So I went on the Whole Foods website and found the recipe. I made this tonight, and while it still needs to "release the flavorful juices" in the fridge for the next couple hours, it tastes delicious so far.

I am a wimp when it comes to anything too spicy, so while the recipe recommended the use of 2 jalepeno or serrano peppers, I only used one jalapeno (the lesser of the two evils). I also took out all the seeds and the core.

Photo Credit: http://serialdeviant.org/images/2006/fresh-tomato-salsa.jpg

Fresh Salsa

2 cups Roma tomatoes, chopped (I cut out the seeds and pulp)
1/3 cup chopped onion (I used white)
1 minced jalapeno (cut out the core and seeds)
2 tbsp. lime juice (about one lime)
2 tbsp. chopped fresh cilantro
1/2 tsp. minced garlic
salt to taste

Put all ingredients into a bowl, toss well and serve chilled.

Amy's Rating: 8/10
Alex's Rating: 8/10

Potato Crescent Rolls

Ever since we got back from Amish Country, I have been craving homemade bread. So, I decided to give these a try. I am so glad I did! These are easy to make, and Alex would agree that these rolls are the best bread item I have ever made. I can't say enough about them, you'll just have to give it a try. I adapted this recipe from this one on allrecipes.com.

Photo Credit: http://allrecipes.com/Cook/Photo.aspx?photoID=226480

Potato Crescent Rolls

1 cup mashed potatoes (made either from scratch or from instant potato flakes)
1 (.25 ounce) package active dry yeast
1 1/2 cups warm water (110 degrees F/45 degrees C)
2/3 cup white sugar
2/3 cup butter
2 eggs
1 1/2 teaspoons salt
6 1/2 cups all-purpose flour
1/4 cup butter, melted

1. Place potatoes in a saucepan, and cover with water. Bring to a boil, and cook until tender, about 15 minutes. Drain, cool, and mash. (I used instant mashed potato flakes, and just omitted the butter/margarine that they generally call for).
2. In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
3. When yeast is ready, mix in 1 cup mashed potatoes, sugar, butter, eggs, salt, and 3 cups flour. Stir in the remaining flour, 1/2 cup at a time, until dough has become stiff but still pliable. Turn dough out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. Cover with plastic wrap, and refrigerate for at least 8 hours, and up to 5 days.
4. Deflate the dough, and turn it out onto a lightly floured surface. Divide the dough into four equal pieces, and form into rounds. Roll out each round to a 12 inch circle. Brush generously with melted butter, and cut each circle into 8 wedges. Roll wedges up tightly, starting with the large end. Place on lightly greased baking sheets with the points underneath, and the ends bent to form a crescent shape. Cover, and let rise for 1 hour. Meanwhile, preheat oven to 350 degrees F.
5. Bake in preheated oven for 15 to 20 minutes, or until golden brown.


Amy's Rating: 10/10
Alex's Rating: 9/10

BYU Mint Brownies

I had a late night Art History class my junior year of college, and every day, I would stop by the CougarEat and get not one, but two of these brownies (don't judge). That semester, I definitely gained a few pounds!

During my senior year, I was on Weight Watchers to lose some of those extra pounds for my upcoming wedding. I followed the plan exactly, and all my hard work paid off because I lost about 25 pounds. The one thing I craved the entire diet, was these BYU Mint Brownies. I made a deal with myself that if I followed my diet to a T, I would reward myself with one of these bad boys on graduation day.

So after graduation, Alex and I raced over to the Wilkinson Center (in high heals, no less) only to see that they were SOLD OUT! So I left BYU never getting my one last BYU Mint Brownie. I was bitter for a very long time . . .

Fast forward five months, and I am married, working in Chicago, and still craving them. Alex was in England, and I was lonely and could not think of any better way to cheer myself up than having one (I'm an emotional eater, if you couldn't already tell). So I began an internet search in hopes of finding a copy-cat recipe. Lo and behold, the Lord (or maybe it was Google) answered my prayers when the first hit I received was the published recipe on the BYU Alumni website!

So my friends, I am sharing it with you! They aren't exactly the same, but pretty darn close (I think my mint extract is a different flavoring than what they use) I would absolutely recommend doubling the frosting recipe for these!

Photo Credit: http://magazine.byu.edu/?a=1373&act=view&p=1702

BYU Mint Brownies

1 c. margarine
1/2 c. cocoa
2 Tbsp. honey
4 eggs
2 c. sugar
1 3/4 c. flour
1/2 Tbsp. baking powder
1/2 tsp. salt
1 c. chopped walnuts
12 oz. chocolate icing (Use your own icing recipe or purchase some chocolate frosting. You can also search the Internet for chocolate icing recipes.)

Mint Icing
5 Tbsp. margarine
dash of salt
3 Tbsp. milk
1 Tbsp. light corn syrup
2 1/3 c. powdered sugar
1/2 tsp. mint extract
1-2 drops green food coloring

1. Melt margarine and mix in cocoa. Allow to cool. Add honey, eggs, sugar, flour, baking powder, and salt. Mix well. Add nuts. Pour batter into a greased 9-by-13 baking pan. Bake at 350 degrees for 25 minutes. Cool.

2. Prepare mint icing: Soften margarine. Add salt, corn syrup, and powdered sugar. Beat until smooth and fluffy. Add mint extract and food coloring. Mix. Add milk gradually until the consistency is a little thinner than cake frosting.

3. Spread mint icing over brownies. Place brownies in the freezer for a short time to stiffen the icing. Remove from the freezer and carefully add a layer of chocolate icing.

Amy's Rating: 9/10
Alex's Rating:

John's Chocolate Cake

Lately, I've been massively craving Gandolfo's chocolate cake. But alas, no Gandolfo's exsist near us. So upon describing this decadent (yet light and airy) dessert to Alex, he suggested making a cake based on a recipe he recieved from one of his college buddies (John Aedo) back in the day. Let me just say that I was extremely reluctant to try this recipe, because there are three things in life I loathe: pickles, tuna fish, and mayonaise (there must be a traumatic story involving a tuna fish sandwich buried in my psyche).

Alex had to reassure me about 20 times that I would not be able to taste the mayo in the cake. Fortunately, he was right! This cake is so yummy and moist! It totally satisfied my craving! I hope you all enjoy!

John's Chocolate Cake

1 devil's food chocolate cake mix
1 cup water
1 cup mayonnaise
3 eggs

Mix all ingredients together with an electric mixer for 2 minutes on medium setting. Bake according to directions on the cake box, being sure not to over-bake!

Chocolate Mousse Frosting

1 small package of Jell-o Chocolate Fudge Instant Pudding
1 cup milk
1 (8 oz.) tub Cool Whip

Mix pudding mix and milk with an electric mixer on medium for two minutes. Carefully fold-in cool whip, until reaching a mousse-like consistency.


Amy's Rating: 8/10
Alex's Rating: 8/10

Bonnie's Peanut Butter Rice Krispie Treats

These have changed our lives forever! My good friend Bonnie Brown gave me one of these sinfully delicious rice krispie treats at church one Sunday (she was feeling bad for me as there is a strict "no-snacks" rule in Primary, and we have late church). I was nice enough to share a bite with Alex, and he begged me to make them as soon as we got home from church. Unfortunately, we didn't have the ingredients on hand, so I had to wait until a few days later.

My advice is to not consider the insane amount of fat/calories these have, and just enjoy them. They are really rich, so a little portion goes a long way. In fact, they lasted close to a week in our house (which is saying a lot considering my mega sweet tooth).

Photo Credit: http://castsugar.blogspot.com/2008/09/peanut-butter-chocolate-rice-krispie.html

Bonnie's Peanut Butter Rice Krispie Treats

1 cup light corn syrup
1 cup white sugar
1/2 cup margarine, softened
1 cup creamy peanut butter
1 (10 ounce) package miniature marshmallows
8 cups crispy rice cereal
3 cups semisweet chocolate chips

1. Over medium high heat in a large heavy kettle, combine the syrup and sugar, bring to a boil and continue to boil for one minute. Reduce heat to low and stir in the margarine and peanut butter until melted. Add marshmallows and stir until well blended.
2. Pour the cereal into a large bowl, and stir in the marshmallow mixture so that the cereal is evenly coated. Grease an 13x9 inch pan and press the cereal into the pan. Flatten with the back of a buttered spoon.
3. To make the frosting, melt the chocolate chips over a double boiler or in the microwave, stirring frequently until smooth. Spread evenly over the bars in the pan. Let stand until the bars are cool, and topping is set. Cut into squares and serve.

Amy's Rating: 10/10
Alex's Rating: 10/10

Sweet and Spicy Meatbals

I first had these meatballs at my roommate's (Jenny Olsen Phillips) bridal shower, and I couldn't stop eating them.

Jenny and me on her wedding day

I'm not even a big fan of beef in general, but these were so yummy. I asked her mom for the recipe and was surprised how weird, yet simple they are to make. You may be a bit skeptical of the ingredients, but trust me these are delicious! Just ask Alex's old YSA Ward -- he made them for a linger longer and they went so fast, he didn't even get to sample them!

Photo Credit: www.buzzle.com

Sweet and Spicy Meatballs

1 package Frozen Meatballs (the seasoned ones work best)
2 cups Pace Picante Sauce
2 cups Grape Jelly

Mix all ingredients in a crockpot. Cook for 3-4 hours on high, or until meatballs are heated through. Enjoy!

Amy's Rating: 8/10
Alex's Rating: 8/10

Chicken Salad Croissants

My sister stopped over in Chicago on her way out to New Jersey last weekend. We had a wonderful time, and I was so sad to see her go! When they arrived late on Friday night, I asked what she wanted for dinner. I gave both her and husband, Aaron, several gourmet choices. But she decided that she wanted simple Chicken Salad Croissant Sandwiches. Luckily, I have a great recipe for that.

I got this recipe from a co-worker (Emily Berbert), while working at BYU Broadcasting back in the day. She made these for my birthday, and even though I didn't think I liked chicken salad, I decided then that I do! This is one of the only recipes I like. I never use exact measurements, but for the purpose of this blog, I have tried to quantify the recipe.

Emily's Chicken Salad Sandwiches
From the kitchen of Emily Berbert

Ingredients: 

• 2 cups cubed chicken
• 1/2 lemon
• dash of salt and pepper
• 1/2 cup halved grapes
• 1/2 cup sliced celery
• 1/2 cup pineapple tidbits
• 1/4 cup slivered almonds
• 1/3 cup coleslaw dressing*
• 1/3 cup light mayo 
• 6 croissant rolls

Directions:

Squeeze 1/2 lemon over shredded chicken (this keeps the chicken from becoming dry). Add a dash of salt and pepper. Mix in remaining ingredients, adding more or less to taste (just be sure to keep equal parts of coleslaw dressing and mayo). Serve on croissant rolls.

*Just a side note, the coleslaw dressing is usually found next to the other refrigerated dressings in your grocers produce department.

Mac 'N Cheese

One time, I asked Alex what food he thought would be served in heaven. He instantly declared, "My Mom's mac 'n cheese!" This is his all time favorite dish. I'm not the biggest mac 'n cheese (or pasta) fan, but even I will confess to liking this version. This shouldn't surprise me as everything that comes out of Janet's kitchen tastes amazing! Plus, it is a one-dish meal--I always love an easy clean up!

Mom's Mac 'n Cheese
From the kitchen of Janet Diestler

Ingredients:

• 1 box Barilla Cellentani Pasta
• 3 cans Campell's Cheddar Cheese Soup
• 1 can full of milk (from the above soup cans)
• 2 Cups fresh shredded cheddar cheese
• 1 smoked sausage, cut into slices (or cocktail sausages work well too)

Directions:

Cook pasta according to directions, subtracting one minute on suggested cook time. Preheat oven to 350. Combine pasta, soup, milk, 1 cup cheese, and sausage together in a 4 quart casserole dish. Top with remaining cheese. Cover with foil, and bake for 30 minutes. Remove foil and bake for an additional 10 minutes, or until cheese starts to brown. 

Alex's Chocolate Chip Cookies

My wonderful husband makes the best chocolate chip cookies. They're crispy on the outside, and soft and gooey on the inside. Everyone who has tried these would agree! If you are going to eat them the next day, I recommend putting one in the microwave for 10 seconds because they taste best warm and gooey. The trick is not to overcook them.

I have so many wonderful memories of Alex lovingly making these for me and other important people in our lives.  One time, he threw them together while my old roommates were visiting, and they hit the spot.  

Alex's Chocolate Chip Cookies
Recipe from Alex Diestler


Ingredients:

• 1 cup butter flavored shortening
• 3/4 cup white sugar
• 3/4 cup brown sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 cups semi-sweet chocolate chips

Directions:

1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
2. In a large bowl, cream together the butter flavored shortening, brown sugar and white sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla .Combine the flour, baking soda and salt; gradually stir into the creamed mixture. Finally, fold in the chocolate chips. Drop by rounded spoonfuls onto the prepared cookie sheets.
3. Bake for 12 minutes in the preheated oven, until light brown. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Carmel Brownies

These are the best caramel brownies I have ever had! Seriously, I dream about them at night. I came across this recipe on a foodie blog from someone in our ward. These are really easy to make and don't require very many ingredients. Just make sure you let them cool down before cutting them.

Carmel Brownies:

Recipe Credit: http://mcconkiemenu.blogspot.com/2009/05/caramel-brownies.html

1 Box German Chocolate Cake Mix

1/2 Cup Butter, melted

1/3 Cup Evaporated Milk

14 oz. Package Caramels {I think the Kraft brand works best}

1/3 Cup Evaporated Milk

1 Cup Milk Chocolate Chips

1. Preheat oven to 350 degrees. Spray a 9x13 inch cake pan with non-stick cooking spray.

2. Stir together cake mix, butter, and 1/3 cup evaporated milk until no more lumps appear.

3. Press half of the cake mixture into the prepared pan (this may seem like an impossible task, but it'd doable! Just imagine that the dough is play-do--use your hands!). Bake for 6 minutes.

4. While brownie mix is in the oven, melt together caramels and 1/3 cup evaporated milk in small sauce pan. Set aside

5. After 6 minutes, pull brownies out of oven and sprinkle 1 cup chocolate chips over crust. Pour caramel mixture over chocolate chips. Take remaining batter and use your hands to make small, flat balls. Place the dough balls over the caramel mixture and spread evenly (If you can connect the dough together, great. Otherwise, don't worry about it. It will all sort of meld together anyway).

6. Return to oven and bake for an additional 16-18 minutes. Refrigerate for 30 minutes before cutting and serving. Makes 12-15 generous servings.

Crescent Roll Chicken Pockets

I had these at a baby shower, and they were delicious! I believe this is a variation of a famous Pillsbury recipe made with Brie cheese (instead of cream cheese). I made these for Alex and he loved them! I love an easy recipe that makes it seem like you spent hours slaving in the kitchen.

Crescent Roll Chicken Pockets:

1 (8-z.) can refrigerated crescent dinner rolls
2 Tbls. Finely chopped green onions
6 oz. cream cheese, cubed
1 ½ cups chopped cooked chicken breast
1 egg, beaten
1 tsp. Crushed dried rosemary leaves
1 Tbls. Grated Parmesan cheese

1. Heat oven to 350 degrees.
2. On a greased baking sheet, separate dough into 4 rectangles; firmly press perforations to seal.
3. Spoon ¼ of chopped green onions onto center of each rectangle; top with ¼ of cheese cubes. Top each with ¼ of chicken, pressing into cheese.
4. Fold corners over chicken, overlapping slightly, and seal together any openings that may be visible.
5. Cut three 1-inch slashes on top of each roll to form steam vents. Brush with egg; sprinkle with rosemary and Parmesan cheese. Bake at 350 degrees for 21 to 26 minutes or until golden brown. Serves 4.

Stuffed Pasta Shells

Here is another great recipe from my former roommate, Brittany Bitner. Alex LOVES pasta, and I'm not a huge fan. However this is a great recipe that we can both agree on. Another plus: this recipe can be frozen for later!

While this recipe is a keeper, it is a labor of love.  There are many ingredients that need to be prepared before assembling the shells.  For that reason, we don't eat these too often, but they do make for an occasional fantastic dinner. 

Brittany's Stuffed Pasta Shells

From the Kitchen of Brittney Bitner

Ingredients:

• ½ package jumbo pasta shells (about 15 shells)
• 6 oz. cream cheese, softened
• 2 c. cooked shredded chicken
• 2-3 c. of fresh spinach (I used frozen spinach, and it worked just fine)
• 2 c. shredded mozzarella or Italian cheese
• 1 bottle of pasta sauce 
• 1 T. Italian seasoning
• Butter or oil

Directions:

1. Cook pasta according to package directions. Meanwhile, sauté spinach in heated butter or oil, and cook until wilted. Drain the spinach and mix with meat, cream cheese, 1 cup of shredded cheese, and Italian seasoning.
2. Pour enough pasta sauce into a pan or microwave safe dish to thinly cover the bottom. Stuff the cooked shells with the meat and cheese mixture. Top shells with desired amount of pasta sauce and remaining cheese. Sprinkle with a little extra Italian seasoning or parsley for color if you wish.
3. Cook at 350 in the oven until cheese melts, about 25-30 minutes.

Chicken Green Bean Casserole

This is one recipe that I never appreciated until I grew up! When I was on one of my trips to Utah, my mom made this. I knew Alex would love it too, so a couple of weeks later I called to get the recipe. As I'm sure many of you can relate, I got no specific measurements for the ingredients. And regrettably, I make it the same way! But for the purpose of this blog, I have tried to quantify the ingredients. This is a super-easy, no-fail recipe, that can be assembled ahead of time. Enjoy!

Chicken Green Bean Casserole
From the kitchen of Carol Hutchins

Ingredients:

• 1 1/2 cups cooked chicken, cubed
• 1 can Campbell's Cream of Celery Soup (I get the 98% fat free)
• 1 1/2 cups frozen french-cut green beans
• 1/3 cup light sour cream
• 2 Tbsp. milk
• 1 cup long-grain wild rice, already prepared (I prefer Zataran's)
• 1/2 tsp. pepper
• 1 1/2 cups French's Fried Onions (to taste)

Directions:

Preheat oven to 350. Mix first 7 ingredients, then spread mixture evenly in an 8" x 11" glass pan (or an equivalent casserole dish). Top evenly with French's Fried Onions. Place aluminum foil over casserole dish, and bake at 350 for 30-35 minutes.  Remove the foil for the last 10 minutes in order to brown the fried onions.