Whole-Grain Pancakes

Is it sad that I'm sending a recipe out there that has "Weekend Diet Recipes" on the top of the page. I'll just ignore that. I love trying new recipes, so even though I have a good pancake recipe...I just can't stop. So, here is a healthy alternative to buttermilk pancakes. (Disclaimer...This has full oats in it, some people won't like the texture)

Picture credit to Yunhee Kim at
 goodhousekeeping.com

Whole-Grain Pancakes

12 pancakes-ish

1/2 cup all-purpose flour

1/2 cup whole wheat flour

1/2 cup oats

2 teaspoons baking powder

1/2 teaspoon salt

1 1/4 cup fat-free milk (or 1%, whatever)

1 large egg, lightly beaten

1 tablespoon vegetable oil

In large bowl, combine flours, oats, baking powder, and salt. Add milk, egg, and oil; stir just until flour mixture is moistened {batter will be lumpy}. Spray skillet with cooking spray, heat on medium. Pour batter by about 1/4 cups onto skillet. Then cook pancakes like you would normally.

They suggest to get fresh peaches (sliced) and raspberries, and mix with a little sugar; serve those on top of the pancakes. It would be good, but I tried these in December...so no go on the fresh fruit, but I'm going to try it next summer!!

My Picture...wow. Doesn't do them justice at ALL.

Smoky Veggie Chili

Super easy, super healthy, and rave reviews from Scott and Amelia. Another "cut out of a magazine, tiny square recipe" I've saved for who-knows-how long. I'm surprised that these are actually turning out well, but they are...so no complaints from me! I do always have to double the recipe, because these recipes seem to be geared toward single "all I have time for is work and working out and therefore have to have super easy/healthy recipes always on hand" kind of people. So for my family of three, I have to double. This is kind of a mexican-y/southwest type chili that you serve over rice, so you get plenty of carbs to (which always seem to be "missing" for me when I'm pregnant).

Smoky Veggie Chili

Photo Credit to fitnessmagazine.com
It's the second one down, obviously

Makes about 4 servings
1 can pinto beans, rinsed and drained
1 can black beans, rinsed and drained
1 can corn, drained
1 small can diced tomatoes with green chilies {or 1 can tomatoes, 1 can green chilies}
2 8-ounce cans tomato sauce
2 tablespoons barbecue sauce
1/2 teaspoon garlic powder
1/2 teaspoon chili powder
Cooked brown rice
1/4 cup chopped onion1/4 cup cheddar cheese

Combine first ingredients {up to rice} in soup pot. Bring to a boil, reduce heat and simmer for 15 minutes. Serve over rice topped with onion and cheese.
{I omitted the onion...don't judge my pregnant snootiness please}.

Recipe Source: Fitness Magazine

Pumpkin and Cream Cheese Whoopie Pies

So, I know the name is a little distracting, but these are delicious! They are seriously awesome. Scott begs for them every fall. They make quite a few, and he doesn't like to share.

I didn't change anything about the recipe, because it is perfect. I found it on ourbestbites.com. Follow this link for their original recipe (she does state she got it somewhere else though).

Pumpkin and Cream Cheese Whoopie Pies

Cakes
3 c. all-purpose flour
1 tsp. salt

Picture Credit to Kate at ourbestbites.com

1 tsp. baking soda
1 tsp. baking powder
2 Tbsp. cinnamon
1/2 tsp. nutmeg
1 tsp. ground ginger
1 c. oil
1 c. dark brown sugar
1 c. white sugar
3 c. pumpkin puree
1 tsp. vanilla
2 eggs

Cream Cheese Filling
1/2 c. (1 stick) butter
1 8-oz. package cream cheese (you could use light)
3 c. powdered sugar
3 tablespoons maple syrup of 1/2-1 tsp. maple extract
1 tsp. vanilla

Preheat oven to 350.

Lightly spoon the flour into the measuring cup and level with a knife. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, and nutmeg. Set aside. In a large bowl, beat together the brown sugar, white sugar, and oil. Add the pumpkin puree and mix well. Add the vanilla and eggs and mix well. Slowly add in the flour mixture and mix until combined.

Using a 1 tablespoon scoop or a 1/2 tablespoon measure, drop the batter onto a baking sheet (lined, if possible, but not necessary), leaving about 1″ between the batter. Try to keep the batter as circular as possible. Bake for 10-14 minutes or until the tops are done and a toothpick inserted into the middle of one of the cakes comes out clean. Remove from oven and allow to cool for 5 minutes on the pan and then transfer to a cooling rack.

To prepare the filling, beat the butter on high for 1-2 minutes until smooth and fluffy. Add the cream cheese and beat until smooth. Add the powdered sugar, maple, and vanilla and beat until combined. Transfer to a large Ziploc bag and cut 1/2″-1″ off the corner.

Flip the cakes over on a flat surface. Squeeze about 2-3 tablespoons of filling per largewhoopie pie (less if you used a 1/2 tablespoon measure) onto every other cake. Top each pie with the remaining cakes. Serve immediately if possible; otherwise, these can be refrigerated in an airtight container. Makes about 30 large whoopie pies.

Snickerdoodles

Mallory has not eaten chocolate since last May, since her drill season started. She has been very diligent and I am extremely proud of her. She gets to eat chocolate (according to her goal) at the end of February, so she's super excited! However...we've had to keep her happy with other forms of sugar. It's easier in the summer when there is a lot of fresh fruit, but now it's a little harder. We have, therefore, made lots of snickerdoodles. They are delicious and a staple in my parent's home. Enjoy!

Photo credit to use real butter

Snickerdoodles
1 cup margarine or butter
1 1/2 cup sugar
2 eggs
3 cups flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons sugar
2 teaspoons cinnamon

Preheat oven to 375. Cream butter, sugar and eggs together well. Then sift together flour, cream of tartar, soda, and salt.
Mix well. Form into 1" or so balls. Mix sugar and cinnamon together, and roll ball of dough in cinnamon sugar. Bake on cookie sheet for 8-10 minutes.

Recipe Source: Susan Warren

Cheesy Turkey Meatballs

This is another one of those that I cut out of a magazine. Unfortunately, I can't give credit where credit is due because I have no idea where it came from. It's about 2 inches square, with no picture.
Again, these are very healthy and we LOVED them! I will definitely be making them again...especially with my new obsession with ground turkey :) (Oh, and what I'm giving you is the recipe doubled)

Photo Credit to Me

Cheesy Turkey Meatballs
Makes 11x7 pan
1 pound ground turkey
2 tablespoons diced onion
2 teaspoons minced garlic
2 beaten eggs
1/2 cup whole wheat bread crumbs (I used italian bread crumbs, which gave it an awesome flavor!)
4 tablespoons milk
2 teaspoons salt
1 teaspoon pepper
4-6 ounces mozzarella cut into 1/2-inch cubes
4 minced garlic cloves
2 teaspoons canola oil
4 cups chopped zucchini
Whole-wheat orzo pasta (couldn't find whole-wheat, obviously)
1 cup tomato sauce

Preheat oven to 425. Mix turkey with onion, garlic, egg, bread crumbs, milk, salt and pepper. Form meatballs placing a cheese cube in the center of each meatball. Mist 11x7 pan with nonstick cooking spray and bake for 15-20 minutes.
Meanwhile, saute garlic in oil for 1 minute. Add zucchini and cook for 5 more minutes. Serve meatballs over zucchini and orzo. It then says to put tomato sauce on top, but I was afraid it would be too plain... or disgusting. We tried spaghetti sauce and didn't like it, so I ended up eating it with a tiny bit of butter for the "sauce" and it was delicious.

Recipe Source: Fitness Magazine

Creamy, Delcious, Melt in your mouth Syrup

As Mia would say..."wOw". That's the best way to describe what you feel when you eat (or drink) this deliciousness. Super easy, not healthy. That's the way I like it. And, in case you were wondering, I've never seen this recipe anywhere...and I look online a LOT.

Cream Syrup
Makes about 2 cups
1 cup cream
1 cup sugar
1/2 cup (1 cube) margarine
1 teaspoon vanilla

On medium low heat melt margarine, add cream and
sugar, stir until sugar is dissolved. Pour in blender
then blend with vanilla.

Recipe Source: Sharrie Webster

Spinach Artichoke Dip

For Thanksgiving, I was asked to bring an appetizer. My family loves spinach dip that my mom makes, so she makes it for EVERYTHING. I'm not dissing it at all, it's delicious and I can never stop. However, I wanted something new. So I found "The Best Spinach Artichoke Dip" on melskitchencafe.com (one of the three recipe blogs I refer to on a daily basis). It was delicious! It was very cheesy, which I'm not sure my family quite appreciated, so it probably wasn't "the best" for us, but I will definitely make it again! I thank you Mel for all of the work you've done to make my cooking better.


Also, I didn't take a picture, so I borrowed it from Mel. She makes it look better than I could anyway!






Spinach Artichoke Dip
Makes 9x13 pan
1 1/2 cups whipping cream
      2 tablespoons flour
   1/2 teaspoon garlic powder
      1 teaspoon salt
   1/2 teaspoon black pepper
      8 ounces cream cheese, softened
    16 ounces frozen, chopped spinach, defrosted and squeeze dry
      2 (15-ounce) cans artichoke hearts, drained
         (and I also cut them up because I don't like them in big chunks in my dip)
      1 teaspoon hot sauce
      1 cup freshly grated Parmesan cheese
      1 cup freshly grated mozzarella cheese
Preheat the oven to 350. Lightly grease a 9x13 (or similar size) pan. In a large microwave-safe bowl, whisk together the cream, flour, garlic powder, salt and pepper. Microwave the mixture in 1-minute intervals, whisking fully after each minute, until the mixture is thickened, about 4-5 minutes.
Stir in the remaining ingredients until well combined. Spread the dip into the prepared pan. Bake for 25-30 minutes until bubbling and golden on top. Serve with bread or chips.

Recipe Source: Mel's Kitchen Cafe

Baked Peach French Toast

I don't know if I've said this yet, but Sharrie, my mother-in-law, is a wonderful cook! And, luckily she has passed many recipes to myself. This is one of those recipes that you're afraid the cook won't give you because it's so good that its some family recipe they won't pass along. Another thing I love about Sharrie is her willingness to share recipes! I know I don't have a picture yet...but try it anyway! It's delectable!

Baked Peach French Toast
Makes 9x13 double layered pan
1 loaf french bread cut into 1" slices {I have also used a texas toast loaf of bread}
8 ounces cream cheese
1 bottle sliced peaches, drained {I used home-bottled. You'd use a 28 ounce if you buy it at the store}
1 cup milk
1/3 cup maple syrup

Photo Credit to Me
(This is without magic syrup...)

3 eggs
1 teaspoon cinnamon
2 tablespoons melted margarine
1 tablespoon sugar
1 teaspoon vanilla

Preheat oven to 400. Spread cream cheese on both sides of all slices bread, arrange in 9x13 pan {I usually fit 6}, top with peaches, and another layer of bread (or you can leave the top layer of bread off...we love two layers). Stick bread with fork to allow absorption.
Whisk together milk through vanilla, then pour over bread. Bake for 25 minutes.
This is awesome served with Cream Syrup. Not the healthiest of breakfasts, but you won't get much tastier!

Recipe Source: Sharrie Webster

Frittata

Another Becky recipe. She made this, I'm sure, many times for football teams since she raised 5 strapping boys. It was pretty good, although I must say...follow her advice on the potatoes. I didn't and wish I would've.

Frittata
Makes 9x13 pan
1 large onion, chopped
1 (4-ounce) can green chiles
2 cloves garlic, minced
16 lil' smoked sausages (or bacon, sausage, or nothing)
1 cup steamed and diced potatoes (use red new potatoes or hash browns)
1/2 cup picante sauce (I used more)
1 tablespoon chili powder
2 tablespoons butter
16 eggs, slightly beaten
1 1/2 cups grated cheddar or monterey jack cheese

Picture credit to me and my beautiful baby

Saute all ingredients except eggs and cheese in a large skillet with butter until the onion is translucent. Transfer to lightly oiled 8x10 (or 7x11) baking dish. Add eggs and handful of cheese. Bake at 350 for 20 minutes. Remove and sprinkle remaining cheese on top. Lower temperature to 300. Bake until brown and firm in center, 5-10 minutes longer. Serves 12 or so. (Don't overcook! I overcooked and had to add a lot of salsa.)

I realize this doesn't make Amelia look like a supermodel, but her hair is awesome, and she's seriously enjoying my frittata. She LOVES it. So...you're going to try it, right?

Recipe Source: Becky Ence

Chicken Buffalo Cheese Dip

This is another recipe that I got from Lesa at her cooking class. This is definitely a winner. I made it for some friends and they LOVED it. I think its delicious, too, creamy and spicy.

Picture credit to bonappetitbeantown.com

Chicken Buffalo Cheese Dip
Makes 1 quart
1 8-ounce cream cheese
2 1/2 cups cooked, shredded chicken {I used less}
1/2 cup buffalo wing sauce {I used less}
1/2 cup ranch salad dressing
2 cups colby jack cheese, shredded
tortilla chips

Spread cream cheese into an ungreased shallow 1 quart baking dish. Layer with chicken buffalo wing sauce and ranch dressing. Sprinkle with cheese. Bake, uncovered at 350 for 20-25 minutes or until cheese is melted. Serve with tortilla chips.

Recipe Source: Lesa Swenson

Butternut Squash Soup

Michelle, from our ward, made us some soup when I had Amelia (because she is awesome). Scott loved it so much he pushed and pushed me to get this recipe...and I'm so glad I did! We love it, its a treat every time we make it. I try to make homemade bread with it, because it's so yummy to dip in the soup!

Butternut Squash Soup
Makes 7ish cups
1 small chopped yellow onion
4 tablespoons butter
6 cups peeled and cubed butternut squash
3 cups water
4 cubes chicken bouillon
1/2 teaspoon dried marjoram
1/4 teaspoon black pepper
1/8 teaspoon cayenne pepper
1 8 ounce cream cheese

In a large saucepan, saute onions in butter until tender. Add squash, water, bouillon, marjoram, black pepper and cayenne pepper. Bring to a boil; cook 20 minutes or until squash is tender.
Puree squash, liquid, and cream cheese in a blender or food processor in batches until all is combined. Return to stove to warm, but do not bring to boil again.

Recipe Source: Michelle Tandy

Whole-Grain Banana Muffin

Over the course of working in a dental office for the last 6 years, I have cut a LOT of recipes, but haven't used many...so here's one I actually made. Most of them are super super healthy, so bear with me. I thought these were good. Very healthy, like I said, not the best Banana muffins I've ever had, but really good for the health. Realize the oats are whole, so you will feel them in the texture.

Whole-Grain Banana Muffins
Makes 6-9 muffins
1/2 cup whole-wheat flour
1 cup oats
1/2 teaspoon salt
1 1/2 teaspoons cinnamon
1/2 teaspoon baking soda
1 1/2 bananas, mashed
1/2 cup plain nonfat yogurt
1 egg
1/4 cup honey
2 tablespoons canola oil
1 teaspoon vanilla

Preheat oven to 350. Mix flour, oats, salt, cinnamon, baking soda and bananas. Mix yogurt, egg, honey, oil, and vanilla separately. Add both mixtures together until they are combined. Place in greased muffin tins (or place baking cups in the muffin tin), and bake 12 minutes (or so).

Enchilada Lasagna

A couple of years ago, I cut a whole bunch of recipes out of a whole bunch of magazines and am JUST getting to them...slowly but surely. So here is one of those...(from Taste of Home).

Photo Credit to Taste of Home

Enchilada Lasagna
1 1/2 pounds ground beef/turkey
1 medium onion, chopped
1 garlic clove, minced
1 can (14 1/2 ounce) stewed tomatoes, undrained
1 can (10 ounce) enchilada sauce
1 1/2 teaspoon cumin, ground
1 egg, beaten
1 1/2 cups (12 ounce) cottage cheese
3 cups Mexican cheese blend
8 flour tortillas (I used whole wheat), cut in half
1 cup shredded cheddar cheese

In large skillet, cook beef/turkey, onion and garlic over medium heat until meat is no longer pink; drain. Stir in tomatoes, enchilada sauce and cumin. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes.
In small bowl, combine egg and cottage cheese; set aside. Spread a third of the meat sauce into a greased 9x13 baking dish. Layer with half of the cheese blend, tortillas, cottage cheese mixture and remaining meat sauce. Repeat layers. Sprinkle with cheddar cheese.
Cover and bake at 350 for 20 minutes. Uncover, bake 10 more minutes. Let cool 15 minutes before cutting.

Recipe Source: Taste of Home

Sausage Gravy

Another recipe from Sharrie in the good ol' missionary recipe book. This we LOVE to have over homemade biscuits.

Sausage Gravy
1/2-1 pound sausage
1/4 cup chopped onion
2 tablespoons flour
2 cups milk
salt
pepper
mushrooms, garlic (optional)

Cook sausage, break apart. Add onion when almost done and cook a few minutes. Add flour to sausage and mix well. Add milk, pepper, salt and cook until thickened. Serve over biscuits or toast.

Recipe Source: Sharrie Webster

Biscuits

Sharrie made this cute "recipe book" for Scott when he went on his mission. We have used quite a few recipes, because we love them!

Biscuits
2 cups flour
1/2 teaspoon salt
3 teaspoons baking powder
4 tablespoons shortening
3/4 cup milk (I used a little more)

Mix dry ingredients together, then cut in the shortening. Add milk and mix well. Roll out dough and cut circles or shape circles yourself in 3/4-1 inch thickness. Bake on ungreased pan at 425 for 10-12 minutes.

Recipe Source: Sharrie Webster

Mom's fantastic Guacamole

The Farrers came to my parent's one night and ate their guacamole. I feel like they're kind of "foodies." When Laurel had the guacamole and freaked out about how great it was, I knew mom had hit it. Go mom.

Guacamole
2 avacados
1 tablespoon sour cream
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/2 cup onion, chopped
2 tablespoons fresh cilantro, chopped
juice from line
1 tablespoons salsa

Mash avacados, then mix all together.
Serve with chips, or anything Mexican.

Photo Credit to Me

Cream Cheese Frosting

A simple cream cheese frosting recipe that goes with banana bars that my mother makes (recipe to come later).

Cream Cheese Frosting
1 cube butter
8 ounce cream cheese
2 teaspoons vanilla
6 cups powdered sugar (I used less)

Mix butter and cream cheese well, add vanilla. Add powdered sugar until desired consistency.

Recipe Source: Susan Warren (Mom!)

My mother's Honey Butter

My mom got this honey butter recipe a while ago. It's been tested and tried and everyone loves it...including me. It is super delicious and easy. It's quite thick and heavy, but not in a bad way, especially when you only use a tablespoon or two. (or 5 if you're my husband).

Honey Butter
makes 6-8 cups
7 ounces marshmallow creme
4 cubes butter, softened
4 cups honey

Mix marshmallow creme and butter very well. Then add honey and mix well.
Serve with warm bread for greatest satisfaction.



Recipe Source: LaVera James

Broccoli & Parmesan Egg Scramble

So I've been trying really hard to make breakfast every day. Firstly, because my husband absolutely loves breakfast and really wants me to (even though he doesn't complain...which I'm grateful for). Secondly, because when I have a good breakfast, I feel so much more accomplished and have more energy. So, hopefully you'll be seeing a lot more breakfast recipes!

Broccoli & Parmesan Egg Scamble
Makes 1 serving (I doubled)
2 eggs
3/4 cup of broccoli
parmesan cheese

Whisk eggs together. Coat frying pan with cooking spray and saute the broccoli for about 2 minutes. Add eggs and scramble. Once eggs are cooked, sprinkle with cheese and serve with whole-wheat toast!

Simple and pretty good. Nothing to brag about, but very healthy and better than I thought it would be.

Recipe Source: Fitness Magazine

Easy Maple Syrup

We made the Cinnamon Pecan Waffles and I had to have maple syrup. I do NOT like store bought (I will repeat in person if you need me to) maple syrup. Too thick, and too...something. It's probably because I grew up on homemade. Crescent makes Mapleine, which is imitation maple flavoring.
Maple Syrup
makes 2-3 cups
1 cup boiling water
2 cups sugar
1/2 teaspoon Mapleine (or any maple flavoring)

Dissolve sugar in boiling water, remove from heat then add maple.
Simple as that...and delicious.

Cinnamon Pecan Waffles

We got an awesome new waffle maker (thanks Mike and Jess!) that we LOVE. It's not belgian, just regular. And it makes six, count them SIX waffles at once. We like the shallow squares of the regular waffle maker and the fact that it makes six at once just makes Scott really happy for some reason. Anyway...it came with an instruction manual that had recipes in it (which in any other instruction manual I have not even thought about saving) but I thought I'd try some.
Yesterday morning I made these and they were delicious! Just a little extra flavor and different texture. Delectable.
(The recipe said it would make 30, so I halved it)

Photo Credit to me

Cinnamon Pecan Waffles
Makes 15 waffles (on a 6-waffle pan, so 90)
3 tablespoons packed light brown sugar
3 cups all-purpose flour
1 1/2 tablespoons baking powder
2 1/4 teaspoons ground cinnamon
3/4 teaspoons baking soda
3/4 teaspoons salt
2 3/4 cups milk
1/2 cup plus 1 tablespoon vegetable oil
         {or applesauce to keep it healthy}
3 large eggs, lightly beaten
1 1/2 cup chopped pecans


Crumble the brown sugar to remove all lumps and place in a medium mixing bowl with the flour, baking powder, cinnamon, baking soda, and salt. Combine the milk, oil and eggs; stir until blended and smooth. Add to the dry ingredients and stir until smooth. Stir in the chopped pecans. Let batter rest 5 minutes before using.
We loved homemade maple syrup on it.
P.S. The picture doesn't do it justice.


Recipe Source: Cuisinart Recipe book

Cranberry Sauce

So I went to a cooking class put on by Chef Kent. He is the chef for La Jolla Groves, and Milawi's Pizza. I was sent by my good friend Melory (thank you!!). It was wonderful! The best part was all the little tips I picked up, which I'm sure will be stated at some point in the future.
Everything was very simple (which I was super excited about), and I got very excited to make my own Thanksgiving dinner-okay, not going to happen this year, but someday!
Cranberry Sauce

Serves about 20.
1 pound bag of fresh or frozen cranberries
1 cup sugar
1 cup orange juice, optional
1 cup mandarin oranges
Dash of kosher salt to taste

In medium sauce pan that is already heated {on medium-high}, place cranberries and sugar in pan. Watch carefully {unless you have awesome $1000 pans...which I don't}, stirring. The mixture is very dry, but the cranberries pop open and release their juices {and lots of natural pectin}. Add mandarin oranges {with juice if mixture is still dry}, and if its VERY dry, add more orange juice. Bring to a simmer, turn down heat, and allow to simmer for 20 minutes. Stir often to prevent sticking and adjust seasoning with a touch of kosher salt. Allow to cool and serve!

Red Velvet Cupcakes

From McCormick! For Amelia's birthday, I wanted to make a red velvet cake, well, red velvet cake balls. So, I went searching on the internet cause I had no recipe, and I actually came across this awesome recipe from McCormick. No offense to them, but I was really surprised at how awesome it was...so enjoy!

Photo Credit to McCormick

Red Velvet Cupcakes
About 30 cupcakes.
2 1/2 cups flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, softened
2 cups sugar
4 eggs
1 cup sour cream
1/2 cup milk
1 bottle (1 ounce) red food color
2 teaspoons vanilla extract

Preheat oven to 350. Mix flour, cocoa, baking soda and salt in medium bowl. Set aside.

Beat butter and sugar in large bowl with electric mixer on medium speed 5 minutes or until light and fluffy. Beat in eggs, one at a time. Mix in sour cream, milk, food color and vanilla. Gradually beat in flour mixture on low speed until just blended. Do not overbeat. Spoon batter into 30 paper-lined muffin cups, filling each cup 2/3 full.

Bake 20 minutes or until toothpick inserted into cupcake comes out clean. Cool in pans on wire rack 5 minutes. Remove from pans; cool completely. {I made two round pans, so I cooked them somewhere between 35-45 minutes...I don't quite remember}

Recipe Source: McCormick

Stacked Burrito Pie

Stacked Burrito Pie

Serves 6-8

2 tablespoons vegetable oil

1 medium onion, finely chopped

2 cloves garlic, minced

3/4 pound ground beef {I used 1 pound ground turkey}

2 teaspoon chili powder

1 teaspoon cumin

1/2 teaspoon salt

3/4 cup water

1 can black beans

1 1/2 cup frozen corn kernels {I used one can}

4 10-inch flour tortillas {I used 8-inch}

1/2 cup sour cream

1 cup salsa

8 ounces cheddar/monterey jack cheese, grated

In large skillet over medium-low heat, warm the oil, then add the onion for 5 minutes, then the garlic for 1 minute (til fragrant). Increase heat to medium and add meat, chili powder and cumin. Cook until no longer pink, stirring often. Add salt, water, black beans and corn and bring to a boil. Let boil for about 20 minutes, stirring occasionally, until the liquid evaporates. Remove from heat and let cool.

Heat the oven to 350. Use the rim of 8-inch springform pan, trim three of the flour tortillas {like I said, I used 8-inch, and it was only a little bit more messy...worth it for me to not have to trim}. Butter bottom and sides of springform pan, press the untrimmed tortilla into the bottom. Spread sour cream, then salsa, 1/4 of meat mixture, then cheese. {I didn't use measurements for the sour cream or salsa because we like a lot of both, so I just threw some in}. Start over with another tortilla and finish the last three layers, ending with cheese on top.

Bake until pie is heated through, about 30 minutes. allow it to cool at least 10 minutes before removing frame of pan.

Meat & Potato Quiche

Sharrie, my mother-in-law, has some great breakfast recipes that I just had to steal. This is one of those hearty "down on the farm" breakfast dishes. Since marrying Scott, I have had to learn that breakfast is an essential meal. We still have cereal (too often), but this is one of those "make and and eat for 5 days" meals...which I love. Plus it's pretty easy, minus the potato grating.

Meat & Potato Quiche

Serves 6-9 

1/4 cup vegetable oil

6 cup shredded potatoes (4-5 small)

2 cup grated cheese

1 1/2 cup diced ham {or cooked sausage}

1/2 cup chopped onion

2 cups milk total-you will use one can evaporated milk and about 1/3 cup regular milk

4 large eggs {I used 5 medium}

1 teaspoon salt

1/2 teaspoon pepper

2 Tablespoons parsley flakes

Preheat oven to 425. Spread oil in pan, then press in potatoes. Bake for 15 minutes. Meanwhile, beat together: milk, eggs, salt and pepper. Remove potatoes from oven; layer cheese, meat, and onion. Pour milk mixture over all. Sprinkle with parsley. Return to oven and bake 25-35 minutes, til set and knife inserted in center comes out clean. Cool 5 minutes before cutting.

Recipe Source: Sharrie Webster

Garlic Mashed Potatoes

My wonderful neighbor, Brittny, let me borrow her The Essential Mormon Cookbook. I went through the entire book and picked some recipes that I actually thought I might like.

Now don't judge this dish by my picture...my camera is not the best, nor are my photography skills (but I AM working on it.)

Garlic Mashed Potatoes

Makes 8-10 servings

   5  lbs potatoes

1/2  cup grated onion

   3  Tbs butter

   5  cloves garlic, minced

   2  cups sour cream

1/4  cup butter, softened

   2  tsp salt

1/2  tsp pepper

Peel potatoes and cut into large chunks. Cover with water and boil until tender, drain. Mash well and set aside. Microwave onion and butter for 2 minutes. Add minced garlic, then microwave for 1 more minute. Add to potatoes, then also stir in sour cream, 1/4 cup butter, salt and pepper. Spoon into 9x13 pan. Cover with foil and bake at 325 for 30 minutes.