Friday, October 2, 2009

Tomatillo Ranch Dressing

I've also had many requests for this recipe from Monday night's FHE. I served this over a green salad with kidney beans, onions, corn, tomatoes, and tortilla strips.

1 cup mayo
3 tomatillos
1 cup buttermilk
1 pkg buttermilk ranch dressing mix
1 cup cilantro

Combine all ingredients in blender.

Wednesday, September 30, 2009

Lemon Water (Wedding Water)

We just had the ward Progressive Dinner.  I had several of you ask what it was that I had made to drink at our house with the appetizers.  I had several of you want the recipe.  It is so simple, if you get the 2 main ingredients that I have a picture of.  I happen to buy citric acid at Kitchen Kneads, but  I heard that you can get it at any drug store.  I personally don't know that, but  I was told that.


5 quarts water
3 cups sugar
1 Tbsp. citric acid
1 Tbsp lemon extract

Dissolve sugar in 1 quart hot water.  Add citric acid, lemon extract and remaining 4 quarts of water.  Serve over lots of ice.  May color with food coloring.  Makes 5 quarts.
(I use less water if I am adding lots of ice.  Makes it a little sweeter)

Sunday, September 27, 2009



1 box devil’s food cake mix

1 small box Jello instant chocolate pudding mix (not the sugar or fat free kind!)

1 cup sour cream

1 cup vegetable oil

4 eggs, beaten

1/2 cup milk

1 tsp pure vanilla extract

2 cups mini semisweet chocolate chips (substitute chocolate chips for chopped PB cups)

*mix everything together but the choc. chips (or PB cups) add them at the end and scoop (because apparently it is too thick to pour) into your pans and bake at 350 degrees for however long it says on the back of the box (plus maybe an extra 10 minutes or so).

Then for the Peanut Butter Butter Cream Frosting:


1 cup shortening (crisco)

4 cups powdered sugar

1/4 tsp salt

1 tsp vanilla extract

1/3 cup heavy whipping cream

*In a mixing bowl, cream shortening until fluffy. Add sugar slowly and continue creaming until well blended. Add salt, vanilla, and whipping cream. Blend on low speed until moistened. Beat at high speed until frosting is fluffy.

add a 1/2 cup of smooth peanut butter at the end.  ENJOY!

I haven't made this YET..........but I want to in the worst way.  My brother is eating this for his birthday today, and I am very envious!!! 

Soft Sugar Cookies

This is my most requested recipe that I have.  I hope you like it.  It makes a lot of cookies, and they are soft!

Soft Sugar Cookies

1/2 cup shortening
1 cube butter- softened
2 cups sugar
3 eggs
1 cup thin/soured cream or canned milk with 1 Tb. lemon or vinegar (Not commercial sour cream. Soured cream)
6-7 cups of flour
3 tsp. soda
1 tsp. salt
1 tsp. grated lemon rind
1 tsp. almond extract
1 tsp. baking powder

Cream together sugar and shortening and butter.  Add eggs and beat. Add soured cream, baking powder, salt, soda, lemon rind, and almond extract and stir . Mix in Flour till feels stiff for roll out cookies.  Put in fridge and chill.

Roll out about 1/4 in thick.  Bake 375 degrees for 5-7 minutes.  Don't over cook or they wont be soft.

Make this for Halloween, and put candy corns, and orange, purple or green sprinkles on orange, purple or green frosting. FUN! 

Terry Lynn Warner

(By the way, why can't I leave a comment.  It wont let me.  Alora, will you check it out please?)

Tuesday, September 22, 2009

Mango Cilantro Salsa

1 ripe mango peeled and 1/4 in. diced
1 T finely diced jalapeno

1 T chopped fresh cilantro
1 clove garlic minced
1 T lime juice
1/2 t. salt
1 T olive oil

Lightly toss all ingredients in bowl. Chill in refrigerator at least 1 hour.

Pumpkin Chocolate Chip Bread

2 1/2 cups white flour

1 cup whole wheat flour
3 cups sugar

2 teaspoons baking soda

2 teaspoons cinnamon

1 teaspoon nutmeg

1 teaspoon salt

16 oz cooked or canned pumpkin puree (not pie filling)

1 cup oil

4 eggs, beaten lightly

2/3 cup water

1 cup semi-sweet chocolate chips

Preheat oven to 350 degrees F. Grease two (9x5 inch) loaf pans or three (8x4 inch) loaf pans. 

Mix flours, sugar, baking soda, cinnamon, nutmeg, and salt together in a large bowl; set aside. 

Mix pumpkin, oil, eggs, and 2/3 cup water together and stir into dry ingredients. Stir in chocolate chips. Place batter in prepared pans.

Bake 60 or 70 minutes or until a toothpick inserted in the center comes out clean. 

Monday, September 21, 2009

White Chili - Alora Smith


  • 1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes
  • 1 medium onion, chopped
  • 1 tablespoon canola oil
  • 1 can (15-1/2 ounces) white hominy, drained
  • 1 can (15 ounces) white kidney or cannellini beans, rinsed and drained
  • 1 can (14-1/2 ounces) chicken broth
  • 2 cans (4 ounces each) chopped green chilies
  • 1 teaspoon garlic salt
  • 1 teaspoon dried basil
  • 1 teaspoon ground cumin
  • 1/4 teaspoon white pepper
  • 1/8 to 1/4 teaspoon cayenne pepper
  • 1 cup (8 ounces) sour cream
  • 1/3 cup half-and-half cream
  • 2 tablespoons minced fresh cilantro, divided


In a large saucepan, saute the chicken and onion in oil until chicken is no longer pink. Add the hominy, beans, broth, chilies and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes.
Remove from the heat; stir in the sour cream, half-and-half and 1 tablespoon cilantro. Sprinkle with remaining cilantro. Yield: 6 servings.