Cookie Salad

I know, it sounds like an odd combination for a salad, but I always come home with an empty bowl along with numerous requests for the recipe, and it’s a hands down favorite with kids especially. My kids love it whenever I make this, so give it a try and tell me how it goes!

Cookie Salad

1 1/2 cups buttermilk
1 (5 oz.) box instant vanilla pudding
8 oz. crushed pineapple, drained
11 oz. mandarin oranges, drained and cut up
12 oz. Cool Whip, thawed
24 fudge stripe cookies, crushed

In a large bowl, whisk the buttermilk and the pudding mix together until smooth and well mixed. Stir in the pineapple and the mandarin orange pieces and mix to distribute evenly. Fold in the Cool Whip. Chill. When ready to serve, stir in the crushed cookie pieces and serve immediately. Refigerate any leftovers.

Oatmeal Peanut Butter Cookies

I hate peanut butter cookies. Hate. Them. With all of my heart. Always have. And a peanut butter cookie with whole peanut pieces in it? Ugh, even MORE revolting! Even as a small child, I refused to eat them, turning them down even if it meant zero cookies for me. So when I read a caption on a recipe stating that this oatmeal peanut butter cookie recipe was so delicious that the cook’s husband was now a reformed  peanut butter cookie hater, my interest was more than piqued. I wanted to taste it for myself, to really put this “tasty” cookie to the test. So I threw a batch together, and boy were they delicious! I’m a convert, I absolutely loved those cookies! They were more than delicious, they were inspired, divine little pieces of cookie heaven! I never, ever thought I would ever willingly or happily make peanut butter cookies in my own kitchen, but now I have and I will again, they were so much better than I ever thought they would be.

Oatmeal Peanut Butter Cookies

1/2 cup shortening

1/2 cup margarine, softened

1 cup packed brown sugar

3/4 cup white sugar

1 cup peanut butter

2 eggs

1 1/2 cups all-purpose flour

2 teaspoons baking soda

3/4 teaspoon salt

1 cup quick-cooking oats

6 oz. semi-sweet chocolate chips (optional)

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, cream together shortening, margarine, brown sugar, white sugar, and peanut butter until smooth. Beat in the eggs one at a time until well blended. Combine the flour, baking soda, and salt; stir into the creamed mixture. Mix in the oats and choclate chips until just combined. Drop by teaspoonfuls onto ungreased cookie sheets.
3. Bake for 8-10 minutes in the preheated oven, or until just light brown. Don’t over-bake. Cool and store in an airtight container.

Creamy White Chicken Chili

Creamy White Chicken Chili

I created this recipe based on one Heidi told me she had sampled in the grocery store and loved. This makes a mildly spicy chicken chili with just a touch of ‘heat’. If you prefer more spice and heat, use a packet of ‘Hot Chili Seasoning’ instead of the ‘Mild’ for some more ‘kick’.


4 TBSP. margarine
1/3 cup flour
1/2 tsp. garlic salt
pepper to taste
4 cups chicken broth
1 (4 oz.) can chopped green chilies
2-3 cups frozen corn or 2 (15 oz.) cans corn, drained
3 (15 oz.) can great northern beans, rinsed and drained
3-4 cups cooked, cubed chicken
1 (12 oz.) can evaporated skim milk
1 pkt. mild chili seasoning
baked tortilla chips and shredded cheddar cheese

In a large pot, melt the butter, add the flour, garlic salt and pepper. Whisk until all combined and cook for about a minute. Add the broth and whisk until thickened. Add the green chilies, corn, beans and chicken. Stir to combine. Add the chili seasoning packet and mix well. Bring to a boil, and cook for 1 minute. Reduce heat, and add the evaporated milk, stirring to mix well. Cook over low heat 30 or so minutes, stirring to keep the bottom from sticking. Serve in bowls topped with baked tortilla chips and shredded cheese. Yield: about 8-10 servings.

Chocolate Cherry Chip Cake

Chocolate Cherry Chip Cake

1 (18 oz.) box chocolate cake mix
1 (3.4 oz.) box instant chocolate pudding mix
3 eggs
3/4 cup oil
1 tsp. almond extract
1 (21 oz.) can cherry pie filling
1 cup semi sweet chocolate chips
1 TBSP. flour
1/2 can chocolate frosting for glaze or powdered sugar for dusting

In a small bowl, combine the chocolate chips and the flour, tossing to coat and set aside. In a large mixing bowl, combine the cake mix and the pudding mix, and mix well. Make a well in the center and add the eggs, oil, extract and pie filling. Mix well until all of the ingredients are combined. Add the floured chocolate chips and mix until evenly distributed throughout. Pour batter into greased and floured bundt pan and bake @ 350 degrees F for 45-50 minutes, or until cake tests done. Let cool in the pan for 10 minutes, then remove to wire rack to cool completely. Dust with powdered sugar or frost with a glaze if desired. (I took a can of chocolate frosting, heated it in the microwave for about 20-30 seconds, stirred it really well, and it was the perfect consistency to pour on the cake, and I only needed to use 1/2 of the can.

Peanut Butter Cookie Cups

We made these cookies for Fathers Day for Craig to enjoy, and the kids were able to pretty much do all of it themselves, it’s that easy! I originally tasted these cookies at a family gathering. My cousin made them and she said that you can also use chocolate chip cookie dough and press caramel Rolo's in after they’re baked, or even a mini Snickers if you wanted.

Peanut Butter Cookie Cups

1 (18 oz.) tube peanut butter cookie dough
OR 1 (17 oz.) pkg. peanut butter cookie dough mix, prepared to pkg directions
36 minature peanut butter cups, unwrapped

Roll the uncooked cookie dough into 1-inch balls. Place in greased miniature muffin cups. Press dough evenly onto bottom and up the sides of each cup. Bake @ 350 degrees F for 8-10 minutes, or until set. Immediatelt press a peanut butter cup in each cup; press down gently. Cool for 10 minutes; carefully remove from pans. *Note- 2 1/4 cups peanut butter cookie dough of your choice can be substituted for the tube or mix. Yield: 3 dozen.

Whole Wheat Bread (Kathryn's)

This recipe was given to me by a friend in an old ward and I absolutely love it. It gives incredible results each time, and I love the addition of the rolled oats and flax seed too for even more good-for-you ingredients. It's also fairly quick to make given that there is only one rise time before you bake it.

Whole Wheat Bread (Kathryn's)

3 rounded TBSP. yeast

2/3 cup oil

1/2 to 1 cup honey (can use sugar instead)

5 1/2 cups warm water (120*-130* F)

5 tsp. salt (leveled)

3 TBSP. dough enhancer

1 cup gluten flour

1 cup rolled oats (quick or old fashioned)

1/3 cup milled flax seed (optional)

6 to 10 cups of whole wheat flour

500 mg Vitamin C (optional)

 Mill whole hard white wheat in grain mill. If the vitamin C is a tablet, grind in with the wheat. If Vitamin C is a capsule, empty contents in with gluten.

 In a mixer, add yeast, oil, sugar or honey, and water in that order. Pulse a few times to barely mix. Cover and let sit for a few minutes.

 Quickly add salt, dough enhancer, gluten and Vitamin C if in capsule. Turn on mixer and add oats and milled flax seed, and then wheat flour, one cup at a time. Amount of flour may vary. Add flour until dough forms a soft ball and cleans the sides of the bowl. You don’t want your dough too stiff. Dough should be slightly sticky to the touch. Knead for 6-8 minutes.

 Preheat oven to 200* F. During this time, grease 5 9x4-inch bread pans. Lightly oil hands. Divide dough into 5 equal portions. Shape into loaves and place into greased bread pans. Turn OFF oven. Place bread in oven, arranging pans with space between to allow heat to circulate freely. Set timer for 20 minutes and let bread rise in oven for 20 minutes.

 Leave bread in oven and turn heat to 325* F for 30 minutes. Immediately remove from pans and let cool on dish towels. For a soft crust, rub butter on top while still hot. Store in plastic bags when cool and put in freezer. Makes 5 loaves

B's Whole Wheat (or White) Bread

One of Marky's friends gave him this recipe, and he thought I might like it so he passed it along to me. I am so glad he did since it's so good that it has become my primary go-to bread recipe. But since my wheat grinder is currently broken I have been using regular white bread flour instead of the whole wheat, and getting incredible results with it too. So while I don't personally know who B is, he has my deepest thanks.

B's Wheat Bread Recipe

 - 6 cups white wheat flour
 - 2 TBSP. yeast
 - 1/2 cups gluten
 - 4 cups warm water

Mix ingredients until stringy and sticky, then let rest and let it
rise in the bowl a bit (about 30-ish minutes).
Then add:

 - 1/3 cup vegetable oil
 - 1/3 cup honey
 - 1 TBSP. salt
 - Enough Flour to Form Dough (cleans the bowl while kneading)

Knead until satiny smooth.  Form into 4 loaves and let rise in greased loaf pans about 30-45 minutes.  Bake at 350* for 25-30 minutes.

**I also add about 1/3 cup dough conditioner when I add the oil, honey, and salt to my bread.

Slow Cooker Potato Soup

 This is my favorite soup to make, it's not only incredibly delicious but it goes together quite quickly.

Slow Cooker Potato Soup

7-8 lbs. potatoes, peeled and cubed
1 small onion, chopped
2 TBSP. butter, softened
1 tsp. dried parsley
1 tsp. salt
4 tsp. chicken bouillon granules
6-7 cups water
1/2 cup all-purpose flour
1 1/2 -2 cups milk
1 lb. Velveeta, cubed (optional)


Place the potatoes, onion, butter, chicken bouillon, parsley, salt and water into a 7 quart slow cooker. Set on low and let cook for 6 to 8 hours. At least 30 minutes before serving, whisk the milk and flour together until there are no lumps and mix into the soup. Cook for 30 minutes or until the soup is thickened. If you want a cheesy potato soup, right before serving add the cubed Velveeta, stirring until it's melted and well combined. Serve the soup with bread for dipping. Makes 10-12 servings

5 Bean Salad

My Dad used to make this salad when I was little. I loved it then and still love it now. An easy salad/side dish that is super simple to whip up the night before any meal.

5 Bean Salad (Marinated Bean Salad)

• 1 (14.5 oz.) can green beans, drained
• 1 (14.5 oz.) can wax beans, drained
• 1 (15.5 oz.) can garbanzo beans, drained
• 1 (14.5 oz.) can kidney beans, drained
• 1 (14.5 oz.) can black beans, drained
• 1/2 cup chopped onion
• 1/4 cup vegetable oil
• 1/2 cup vinegar
• 1/2 tsp. salt
• few dashes ground black pepper
• 3/4 cup white sugar

Combine the green beans, wax beans, garbanzo beans, kidney beans, and onion in a large bowl; toss to mix. Whisk together the oil, vinegar, salt, pepper, and sugar in a separate bowl until the sugar is dissolved; pour over the bean mixture. Refrigerate 8 hours or overnight before serving.

Quick and Easy Pantry Salsa

A quick and easy recipe using staples from my pantry that makes a yummy salsa that has a nice kick equal to "mild" salsa. If you like your salsa hotter, try using 'regular' or 'hot' Ro-Tel , it's easy to adjust the heat in this recipe to your own taste.

Quick and Easy Pantry Salsa

1 (15 oz.) can diced tomatoes, undrained
1 (10 oz.) can mild Ro-Tel, undrained
1 TBSP. dried minced onion (or 2 TBSP. diced onion)
1 tsp. minced garlic
2 tsp. lime juice or lemon juice
1/4 tsp. salt
1 tsp. sugar
1/8 tsp. ground cumin
1 TBSP. dried cilantro (or 1/4 cup fresh cilantro chopped)

Throw everything into food processor bowl. Pulse until well combined and slightly chunky, but not pureed. Transfer to a bowl, cover and chill until ready to serve. Makes about 2 cups.