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Potato and Zucchini Gratin

2 Aug

I don’t know about you, but I seem to have zucchini growing out my ears right about now!  It seems that I’m always trying to find new ways to cook this up.  I found this awesome recipe on the food network site and decided to try it.  I added sliced red potato to the mixture and I think mushrooms would be fabulous in it too.


6 T unsalted butter

1 pound yellow onions, sliced

2 pounds zucchini, sliced

1 pound red potatoes, sliced

2 tsp salt

1 tsp black pepper

1/4 tsp ground nutmeg

2 T all purpose flour

1 cup hot milk

3/4 cup fresh bread crumbs

3/4 cup grated Gruyere


Preheat oven to 400 degrees.  Melt the butter and saute the vegetables in a large saucepan.  I started with the onions and potatoes and added the zucchini about 10 minutes later.  Add the salt, pepper and nutmeg and cook for about 5 minutes.  Stir in the flour and then add the hot milk until it makes a sauce.  Add a little bit of the gruyere.  Pour the mixture into a large baking dish.  Combine the gruyere and bread crumbs and sprinkle on top of the vegetables.  Dot with 1 T butter cut into small bits.  Bake for about 20 minutes until bubbly.  Try not to eat the whole dish in one sitting (it’s that good!).


Quinoa Salad

2 Aug

This recipe is absolutely FABULOUS!  It is kind of like a “beefed up” (with quinoa) salsa/guacamole dip, but you could eat it just as a salad or with tortilla chips.  It’s really yummy and I’m actually making it again for dinner we loved it so much!


1 cup dry quinoa

1 can black beans

cherry tomatoes, quartered (as many as you want)

1/2 red bell pepper thinly sliced (I cut mine into small squares)

1 avocado cubed

1/3 cup cilantro

the juice of 1 lemon

olive oil

salt and pepper to taste

chicken/vegetable stock


Cook the quinoa as directed in the chicken stock (2 cups for 1 cup quinoa).  Put the beans, tomatoes, pepper, avocado, cilantro and lemon juice in a bowl.  Add the quinoa.  Mix and add olive oil and salt and pepper until desired taste.  Enjoy warm or cold.  Yum, yum, yum!  This is SO simple and so yummy 🙂  You really do have to make it–now!

Original Recipe Found Here:


28 Jan

I went to my relief society enrichment “meeting” last night and they did a fabulous job of sharing healthy recipes and different yummy ways to add fruits/veggies into your diet. One of the things that I absolutely LOVED was this hummus they served…and they gave us the recipe. Yum! I just made it today and let me tell you…it’s a little piece of Middle Eastern Heaven on a carrot stick. Ahhh….

1 can (15 oz.) chickpeas/Garbanzo beans, rinsed and drained
1 T fresh minced garlic
1 T fresh lemon juice
2 T tahini (sesame seed paste)–instead of tahini…you can usePEANUT BUTTER and you can’t even taste the difference–at all. Use it–it’s fabulous.
1 tsp. ground Cumin
1/4 tsp salt
1/4 cup water
1 T olive oil

Put all of the ingredients in a food processor and blend until combined (but not totally smooth). Add the water and blend until smooth (be careful not to overmix). Drizzle the olive oil over the hummus and pulse a few times until incorporated. Pour into a serving dish and drool in delight! This is SO yummy. You can serve it with pita, carrot sticks, sweet pepper strips, celery, grape or cherry tomatoes, etc… You really have to try it. It’s phenomenal. Yum, yum!

Butterhorn Rolls

21 Oct

Okay, these are AMAZING. Literally, they are the best rolls I’ve ever made and really, some of the best I’ve ever had. They are really that good and are pretty easy too! I definitely recommend making these ASAP! It’s my new go-to roll recipe. I’d considered posting a different one, but this one is just so good that I can’t justify it. You’ve got to make these. Yum, yum!

1 T yeast softened in
1/4 cup warm water–set aside

3/4 cup scalded milk
1/2 cup butter (melt in scalded milk)

Combined in a mixing bowl:
1/2 cup sugar
3/4 tsp salt
3 eggs

4 1/2 to 5 cups flour

Add the milk and butter mixture to the sugar/egg mixture and mix (I used a wooden spoon). Then add the softened yeast and mix well (if the milk is too hot, you might need to add a cup of flour before the yeast to cool it down). Add a cup of flour at a time until it’s all mixed together. Cover and let raise until double (about 1 1/2 -2 hours). Then knead the dough by hand and divide in half. Roll each half of the dough into a circle about 14-16 inches wide. Spread with softened butter and cut into 16 wedges using a pizza cutter. Roll up from the large end to the small end, tucking the tip under the roll. Place on a lightly sprayed cookie sheet and let rise another 1 1/2 – 2 hours. Bake at 375 for about 10 minutes. I like to take them out before they get too brown. Baby’s bottom is the way to go on these. Wow…they are phenomenal! It makes 32 crescent rolls.

Carrot Casserole

12 Oct

This recipe has been in my family ever since I can remember. We ALWAYS have it for Thanksgiving dinner (and sometimes Christmas) and it is one of my favorites 🙂 I like the sauce better with my mashed potatoes than I do gravy–it’s that good! It’s also not a “traditional” casserole, but boy is it yummy!

6 cups carrots (baby or cut up)
1 finely chopped green pepper
1 medium onion
1/2 c. sugar
1/4 c. oil
1/4 c. cider vinegar
1 T Worcestershire sauce
1 T mustard
1 can tomato soup

Cook the carrots in salted water, drain and set aside. Combine all the other ingredients in a saucepan and simmer 5 minutes. Pour the sauce over the cooked carrots and heat!

It is really a simple recipe and OH SO GOOD! I love these carrots and can’t wait to have them at Thanksgiving next mont

Cream Cheese Fondue

20 Sep

This one was a hit at our fondue party and is relatively inexpensive. Yum 🙂

3 cloves garlic, minced
2 tablespoons extra-virgin olive oil
1 tablespoon fresh parsley, chopped, or 1/2 tablespoon dried
1 tablespoon fresh oregano, chopped, or 1/2 tablespoon dried
1 tablespoon fresh basil, chopped, or 1/2 tablespoon dried
3 8-ounce packages cream cheese, softened
1 to 1 1/2 cups light cream

In a large, heavy, non-stick skillet, sauté the garlic in the olive oil, just until tender. Add the cream cheese, and continue cooking on low heat, stirring, until the cheese is smooth and melted. Gradually stir in the cream, a little at a time, until the mixture reaches the right consistency for dipping. (It thickens as it cools.) Add the parsley, oregano and basil, and continue cooking for two or three minutes to let the herb flavors blend. Transfer to a warm ceramic fondue pot. Serve with bread, veggies, crackers, shrimp, or anything you can think up.

Note: This can be made a day ahead and refrigerated, but needs to have a bit more cream added to it when you heat it up again.

This fondue was a definite hit and I highly recommend it for any fondue party!

Swiss Fondue

20 Sep

We had a really fun fondue party the other night and made some great fondues. I think Jeremy is kind of a connosieur of fondue because he served his mission in Switzerland, but since the cheese is so expensive we decided to make one “more expensive” fondue (which is the real thing) and a couple less expensive ones. The one I’m sharing right now is the original Swiss fondue (without the alcohol–if you want to make it with white wine–sub that for the chicken stock). We like the taste better without the alcohol, so here it is. I HIGHLY recommend this one and it was well worth the pricier cheeses 🙂

2 cups shredded Gruyere cheese
2 cups shredded Emmentaler
4 t. cornstarch
1/2 cup chicken stock
1/2 cup milk
1 T lemon juice
nutmeg to taste
pepper to taste
1 loaf of cubed french bread

Grate the Gruyere and Emmentaler (I used my food processor and it went super fast). Mix 2 cups of each of the cheeses together and coat with 4 teaspoons of cornstarch. Then put a saucepan on the stove (or you could use your fondue pot–that would probably work even better), add the milk and chicken stock and bring it to a weak simmer (so it doesn’t even get to a boil). Add the lemon juice and let it simmer. Then take a handful of the cheese mixture and add it to the pot, stirring constantly. When the cheese is almost completely melted, take another handful and stir in more cheese. Continue this process until all of the cheese is melted in the pot. Add a pinch of nutmeg and pepper to taste. Then have fun dipping your bread into this very yummy mixture! You can also dip veggies or other savory foods.

I would definitely recommend this fondue to anyone.  If you like Swiss fondue, you’ll LOVE this recipe!