Fruit Pizza

Our friends, Erin and Warren, came over for dinner last night and Erin brought a fruit pizza for dessert. I've always had my doubts about fruit pizza but let's just say that I took a picture right then and there and wouldn't let Erin leave before I got the recipe. Something tells me this is about to become a regular on the Sunday dinner circuit.

Ingredients:

White cake mix

1/3 cup of oil

2 eggs

16 oz. cream cheese

16 oz. marshmallow creme

Assorted sliced fruits



Directions:


1. Mix cake mix, eggs, and oil in a large bowl.

2. Spread in a pizza pan to make the crust of the pizza.

3. Bake at 350 for 9-11 minutes

4. Combine cream cheese and marshmallow creme in a bowl.

5. Once the crust has cooled, spread cream cheese/marshmallow creme mixture over the top of the crust.

6. Decorate the fruit pizza with your sliced fruits!

Coach Coombs Snickerdoodles

Girls, here is Kami's snickerdoodle recipe. Moment of silence, please.

I love these cookies. I have such good memories Kami dropping them off at our apartment in the San Marcos ward days and sending them with us on our San Marcos YSA Gone Wild trip to Nauvoo. ;)

I made these on Sunday for visiting teaching and I forgot to take a picture of them. Uh...there are only three left now. I would like to blame that all on Preston but let's be honest. It was me.

3 cups flour
2 tsp baking powder
1/4 tsp salt
1cup butter softened
1 1/3 cups sugar
2 eggs
1 tsp vanilla
3 TBSP sugar
2 tsp cinnamon (I use a bit less)

Preheat to 350. Combine flour, baking powder and salt. Cream butter and sugar. Beat in eggs and vanilla. Gradually blend in dry ingredients. Roll in balls and roll is cinnamon/sugar mixture. Bake for 10 min.

Rosenhan Oatmeal Chocolate Chip Cookies

This is Preston's mom's signature chocolate chip cookie recipe and the only chocolate chip cookie he likes. When we were dating and he was in California and I was still in Arizona, Preston used to have me go by his mom's house to pick up cookies to bring to him on my trips down. No lie. Margaret would load me up with a gallon-sized bag of cookies and if I'm being honest, only about 3/4 of the bag actually made it to Preston! Every time we go home to visit, Margaret has cookies in the freezer for us.

I have tried a zillion and one chocolate chip cookie recipes on him but Preston is stalwart. He ONLY likes these cookies. So I have admitted defeat and confess these cookies are my favorite too. You should know that we like them best frozen with a big glass of (soy) milk. In fact, we usually have a bag of them in our freezer at all times. Is it any wonder my diets fail???

(This recipe makes about 8 million cookies so I usually cut it in half and it still makes a ton. Seriously, it makes about 3 rolls of cookie dough. Margaret makes the whole recipe and then rolls the excess dough, wraps it in saran wrap and then foil, and sticks it in the freezer so she always has dough available.)

Ingredients:
1 pound of margarine
2 cups of white sugar
2 cups of brown sugar
4 eggs
5 cups of flour
1 teaspoon of baking powder
2 teaspoons baking soda
1 tablespoon of vanilla
4 cups of quick oats
1 package of chocolate chips

Directions:
1. Cream sugar, margarine, and eggs.
2. Add vanilla.
3. In a separate bowl, mix flour, baking soda, and baking powder.
4. Slowly add dry mix to wet ingredients.
5. Fold in oats and chocolate chips.
6. Bake at 350 degrees for 10 minutes.

**I have started substituting the chocolate chips for white chocolate chips and Craisins and it is D-I-V-I-N-E.

Legendary Chicken Pot Pie

This is my favorite, best, ultimate recipe. The legacy I leave for my children will be this chicken pot pie recipe. I would die for this recipe. Seriously, I want it engraved on my headstone. And I have Eva Snider to thank for it. Ok, well I have Eva's mom, Yolanda, to thank for it.

Many, many years ago (I'm talking 17 years ago,) my mom had surgery and Yolanda brought us our first taste of what would become my family's (and everyone I come into contact with) favorite recipe. I'm sure if I know you at all, I have made this pot pie for you. It's Preston's favorite meal and my mom has made it for so many missionaries, they've come to request it.

It is the simplest, least fancy recipe of all time, but it's the best.

When you cut into it hot out of the oven, it sorta falls apart but that's part of its charm. If you can stand not to eat it all, it makes the best leftovers. Somehow, it gets even better the next day.

Ingredients:
Pillsbury pie crust
4-5 chicken breasts
can of mixed veggies
can of cream of chicken soup
16 oz container of sour cream

Directions:
1. Boil the chicken
2. Drain and shred the chicken
3. Mix shredded chicken, sour cream, cream of chicken, and mixed veggies in a large bowl
4. Put mixture into pie crust and top with the other pie crust
5. Bake at 350 degrees for 45 minutes

*My dad eats his chicken pot pie with salsa and Eva eats hers with ketchup on top (was that a weird thing you developed when you were pregnant?) but Preston and I like ours just as it is. It tastes so good, I don't want anything to get in the way.

Condo Row Key Lime Pie1

This recipe is called "Condo Row Key Lime Pie" because during our Condo Row days, Melissa and I made this all. the. time. Because we were so generous, when some guys in our ward lamented to us that they wished they had visiting teachers to bring them treats, we made them this pie, complete with a lime peel garnish. We all need a little Relief Society love sometimes.

Here goes:

Ingredients:
8 oz. cream cheese
1 can of sweetened condensed milk
1 tsp. vanilla
Key lime juice (I prefer Nellie and Joe's Key Lime Juice)
Graham Cracker crust (unless you're an overachiever, buy the prepared crust and call it a day)

Directions:

1. Make sure you let your cream cheese soften and mix in the sweetened condensed milk and vanilla.
2. Add 1/4 cup key lime juice. (Disclaimer: I'm a Miami girl and we like our key lime pie TART in Florida. I start with 1/4 cup but I probably put in at least 1/2 cup when it's all said and done. I just keep adding key lime juice till it's tart enough for me.)
3. Pour into the crust and let it chill for at least 2 hours.
*I added green food coloring because that's how we do it in Florida. You don't need to though :)

Paula Deen Strawberry Cake!!

Ingredients
1 (18.25-ounce) box white cake mix
1 (3-ounce) box strawberry-flavored instant gelatin
1 (15-ounce) package frozen strawberries in syrup, thawed and pureed
4 large eggs
1/2 cup vegetable oil
1/4 cup water
Strawberry cream cheese frosting, recipe follows
Strawberry Cream Cheese Frosting
1/4 cup butter, softened
1 (8-ounce) package cream cheese, softened
1 (10-ounce) package frozen strawberries in syrup, thawed and pureed
1/2 teaspoon strawberry extract
7 cups confectioners' sugar
Freshly sliced strawberries, for garnish, optional
Directions
Preheat oven to 350 degrees F. Lightly grease 2 (9-inch) round cake pans.
In a large bowl, combine cake mix and gelatin. Add pureed strawberries, eggs, oil, and water; beat at medium speed with an electric mixer until smooth. Pour into prepared pans, and bake for 20 minutes, or until a wooden pick inserted in the center comes out clean.
Let cool in pans for 10 minutes. Remove from pans, and cool completely on wire racks.
For the frosting:
In a large bowl, beat butter and cream cheese at medium speed with an electric mixer until creamy. Beat in 1/4 cup of the strawberry puree and the vanilla extract. (The rest of the puree is leftover but can be used in smoothies or on ice cream for a delicious treat.) Gradually add confectioners' sugar, beating until smooth.
Spread frosting in between layers and on top and sides of cake. Garnish with sliced fresh strawberries, if desired.

Lemon Cake

Make this today. You'll be so glad you did. I have made this lemon cake at least 6 times in the last 2 months. That's a lot for me because I like to try out new recipes more than I like to repeat. Don't let the picture fool you (clearly, I am not a food photographer,) this cake is amazing. Especially if you love lemon, which I do. It is insanely moist and the icing is what makes it. It's the perfect mix of crunchy, tart icing and sweet, moist cake. It's the perfect dessert to take to dinner at friends' too because it's easy peasy but sure to impress! Seriously, I usually make it on Sundays and have to take it to work the next day to get rid of it because I can truly eat the whole thing in a single sitting. No problemo.

Lemon Cake

Ingredients:

1 pkg white cake mix

1 small box instant lemon pudding

3/4 cup oil

3 eggs

1 cup sprite

Directions:

1. In a large bowl, combine all ingredients and mix with a mixer.

2. Pour into a greased bunt cake pan. (I’ve made it in a 9x13 pan also, and although not quite as pretty as a bunt pan, I liked how the icing puddled on the cake. Yum!)

3. Bake for 40 minutes.

4. When cool, turn over onto a plate and ice that baby! (Drizzle the icing all over that cake!)

5. Eat up, buttercup!

Icing

Start by mixing 1 cup powdered sugar and 2 tbsp lemon juice in a small mixing bowl. The more the merrier with this icing (Preston says he would eat an old shoe if it was covered in this icing,) so make as much as you like. To be honest, I don’t pay any attention to the measurements on this icing. I just mix powdered sugar and lemon juice until it’s a consistency that I like.

Roasted Chicken and New Potatoes

This is a dinner staple in our house. It is simple, healthy, and delicious.

4-5 boneless skinless chicken breasts

new potatoes (they are the small red ones) cut into fourths and do NOT peel.

2 teaspoons dried basil leaves

1/2 teaspoon dried thyme leaves

3 tablespoons olive oil

1 teaspoon garlic salt

Heat oven to 375. Place chicken and potatoes in ungreased 13x9 pan. I don't have a set amount of potatoes I use. I just cut them into fourths and place all around the chicken in a single layer until the pan is covered. Mix remaining ingredients, sprinkle over chicken and potatoes. Cover and bake 30 mintues. Turn chicken and potatoes. Bake additional 30 mintues or until chicken is no longer pink. I usually cook it about 45 additional minutes. Serve with vegetable of choice.

Tuna Salad Sandwiches

I wondered if I should add this recipe because it isn't anything fancy, but it does make dang good tuna fish sandwiches. In fact, it is my favorite tuna fish sandwich recipe. I don't like when tuna fish is too goopy and this recipe gives you just the right amount of goop and flavor. Sorry no pic, I'll have to add it later.

2 (6oz) cans of white albacore tuna, drained

1/4 C Mayo *i use light since I am dieting :)

2 stalks of celery, chopped

2 green onion stems, chopped (about 1/4 C)

2 T sweet relish *can also use dill relish

1/4 tsp garlic powder

1/4 tsp paprika

salt and pepper to taste

Mix tuna and mayo. Gentley fold in celery, scallions and relish. Add garlic powder, paprika, salt and pepper. Add more seasoning if desired. Serve on bread or lettuce. Tastes best when chilled before serving.

Shannon Salad

(Forgive/ignore this horrendous picture. I promise this salad is the bomb.)

My sister-in-law, Shannon, makes the most amazing salad that I literally want to take a bath in. After much begging and flattery, she shared the recipe with me. Ok, actually Shannon shared it willingly because on top of being gorgeous and funny, she's also very generous!

This salad is so good that Shannon just has it taped to the inside of her cabinet and now I do too! I've made it for work pot lucks a couple times and now I truly have coworkers begging me to bring it in again. It's that good. FYI, the picture above doesn't reflect the true recipe. I kinda used whatever I had on hand at the time so it's a teensy bit different. (For example, I added craisins and roasted sunflower seeds just because I forgot the almonds at the store!) The dressing is exactly the same though and that's the key!

Here you go and send your thanks to Shannon :)

1 bag Spinach

4-5 slices of bacon

2 oz candied almonds (I just use spray butter in a pan, dump some slivered almonds in and add some sugar. I cook it for a few minutes)

1 green apple

Dressing

1/3 c olive oil

3 Tbsp applecider vinegar

1/4 c sugar

1/4 tsp. salt

1/8 of a red onion

PERFECT Corn Bread!

I decided I want a recipe to be famous for and this might be the one! So easy and SO delicious!

I can't remember for the life of me where I found the recipe (so if I stole it from you, I'm sorry!) Even if you think you don't like cornbread, try it. It will rock your world. And as a bonus, I'm including an unbelievable recipe for honey butter. The corn bread doesn't need it because it's awesome on its own, but a little marshmallow fluff never hurts!

Corn Bread

½ cup cornmeal
1 ½ cup flour
2/3 cup sugar
1 tablespoon baking powder
½ teaspoon salt
1/3 cup oil
3 tablespoons butter, melted
2 eggs, beaten
1 ¼ cup milk

Add dry ingredients, make a well and add oil, butter, eggs, and milk into the center. Stir until just mixed (batter will be runny - don't be alarmed!). Bake in an 8” square pan at 350 degrees for 35 minutes. This doubles perfectly for a 9X13-inch pan.

Honey Butter:
2 sticks butter, softened
1/2 cup honey
1/2 cup marshmallow fluff

Whip all together with an electric mixer and serve at room temperature (can be refrigerated and softened).

Naughty and Nice

Hey hotties!
I found the time today to post these recipes. I am only going to post things I have made that are fabulous and easy. Next time I make each of these I will post a picture. I thought it would only be appropriate to do a post on what I'm struggling with these days...being nice and then being naughty...needless to say baby weight is slow to come off!
xoxo
Eva

Naughty:

Creme Puffs

Puffs
Heat 1 cup water and 1 stick butter in saucepan over med heat until butter is melted. Add I cup flour and stir until well mixed. Remove from heat and add 4 beaten eggs. Stir until becomes thick. Will be runny for couple minutes while stirring then will thicken. Drop onto greased cookie sheet. Makes 12 puffs. Bake at 350 for approx 35 minutes. Can add powdered sugar to top after cooled.

Filling
2small boxes vanilla or French vanilla instant pudding.
8oz cool whip
1 1/2cups milk
1/2 Philadelphia cream cheese block (softened)

Using mixer, mix cool whip, milk and cream cheese together. While mixing slowly add in puddings. Beat for a few minutes until thick. Refrigerate filling. You can fill two batches of puffs with one batch of filling.


Nice:

Pineapple Mango Salsa

1 ripe Mango, peeled and diced
1 cup diced fresh pineapple
1 cup diced Papaya (I usually don't use that because I never can find one with good flavor. If you don't use that then use 2 cups pineapple)
2 tablespoons minced red onion
1 teaspoon jerk seasoning (I use the McCormick Caribbean Jerk)
2 tablespoons chopped fresh cilantro
2 teaspoons fresh lime juice
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper

Once that gets all together and you mix it, try it out. Depending on how sweet the fruit is I usually have to add some more of the jerk or salt and pepper. Just flavor to your liking.