Avacado Ranch Dressing

Ingredients:

1 Hass avocado

1 cup sour cream

1/2 C. Buttermilk

Juice of 1 lemon

1 clove garlic, grated or finely chopped

A small handful of fresh chives, finely chopped

A small handful of fresh dill, finely chopped

A small handful of flat leaf parsley, finely chopped

Salt and Pepper

Directions:

In a food processor or blender combine all ingredients.  Pulse until the avocado is well broken down the the dressing runs smooth, and until it has a nice pale green color.  

Serve on Hamburgers, Salad's, anything you would normally use Ranch Dressing with it's delicious!  Enjoy!

Twice BAKED Fries with Fry Sauce

I know the traditional "frite" or "fry" is fried.  I must admit that I have never been the biggest fan of french fries, and I really don't like fried food, but I love Hamburgers and you have to have a fry with hamburgers.  So, I came up with a french fry recipe that you bake.  Not only do you bake them once, but just like the true "frite" you bake them twice to get that extra crispiness to them.  I promise you, once you try these fries you will never want any other fries again!

Ingredients:

6 Idaho Potatoes

Extra Virgin Olive Oil for Drizzling

Sea Salt and Pepper for dressing

Directions:

Heat oven to 375 degrees.

  

Peel the potatoes lengthwise, leaving a patch of the skin on each end of the potatoes. Cut each potato into very thin fries lengthwise, no more than a quarter-inch thick – the thinner they are, the crispier the end product will be.

In a bowl dress the fries with olive oil and salt and pepper.  Toss lightly.

On a baking sheet place your wire cooling rack so there is some vent below the fries.

Dump your fries on top of the cooling rack and place in the oven for 30 minutes.

After 30 minutes, take your fries out and turn the oven to 425 degrees.  Make sure that the oven acknowledges that it has hit 425 degrees and then put the fries back in for 15-20min. until they are crispy and lightly browned.

I sometimes will take them out when they are done and put them back in the bowl and dress them with garlic and chives, but you don't have too.  I have also just eaten them with some good 'ol fry sauce. (For those of you out of Utah I will post my fry sauce recipe and you can start eating a "Utah Staple".  :)  Enjoy!

Utah's Fry Sauce Recipe

Ingredients:

1 part Ketchup

2 Parts Mayonaise

a Dash of Mustard

Directions:

Mix together and enjoy with your fries!

Dairy Free Banana Pudding

I love Soymilk.  I also love cooking with Soymilk.  When I use Soymilk I only use Silk because in my opinion it's the best.  So here is a delicious Dairy Free recipe!  And for those of you who use Dairy, you can replace the soymilk with milk and the soy margarine with butter.

 

(This picture is not my picture)

Ingredients:

½ cup sugar
⅓ cup cornstarch
½ teaspoon salt
3 cups Silk Vanilla soymilk
3 tablespoons soy margarine
1 teaspoon vanilla extract
about 45 vanilla wafers
4 ripe bananas

Directions:  

Whisk together sugar, cornstarch and salt in a saucepan. Slowly whisk in Silk, making sure there are no lumps. Bring mixture to a boil over medium heat, whisking constantly. Lower heat and simmer, whisking occasionally until mixture thickens, about 3-4 minutes. Remove from the heat and whisk in butter and vanilla. Cool.

To assemble: spread a layer of vanilla wafers in a 9x9 square baking dish, top with half of the banana slices and half of the Silk pudding. Continue with another layer of vanilla wafers followed by remaining bananas and ending with remaining pudding, spreading to cover all banana slices. Cover with plastic wrap and chill over night. To serve, top with toasted coconut and whipped topping. For six individual servings, layer wafers, bananas and pudding and individual glasses. Set aside 24 wafers and one banana for serving. To serve arrange reserved wafers, sliced banana and non-dairy whipped topping on top of pudding

Coconut Macaroons...Need I say more?

So I know I have been on a sugar kick today, but I'm craving it like you would not believe.  These are probably my most favorite cookie on the planet.  Here ya go!

 Ingredients:

2/3 C. Flour

5 1/2 C. Flaked Coconut

1/4 tsp. Salt

1 14oz. Can Sweet and Condensed Milk

2 tsp. Vanilla

Directions: 

Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper or aluminum foil. 

In a large bowl, stir together the flour, coconut and salt. Stir in the sweetened condensed milk and vanilla using your hands until well blended. Use an ice cream scoop to drop dough onto the prepared cookie sheets. Cookies should be about golf ball size. 

Bake for 12 to 15 minutes in the preheated oven, until coconut is toasted.

Best Southern Peach Cobbler

I have very fond memories of peach cobbler.  My Dad would take us camping and he would make it in the dutch oven.  It is by far one of my most favorite desserts.  Since I don't use a dutch oven unless I'm at Flaming Gorge, I had to learn to make this recipe at home.  After hundreds of trial and errors, I think I finally have gotten it right. 

Ingredients:

4 cups peeled, sliced peaches

1 3/4 cups sugar, divided

1/2 cup water

8 tablespoons butter

1 1/2 cups self-rising flour

1 1/2 cups milk 

1 tsp. Vanilla

1/4 C. Packed Brown Sugar

Directions:

Preheat oven to 350 degrees F. 

Combine the peaches, 1 cup sugar, and water in a sauce pan and mix well. Bring to a boil and simmer for 10 minutes. Remove from the heat. 

Put the butter in a 3-quart baking dish and place in oven to melt. 

Mix remaining 3/4 cup sugar, flour, and milk slowly to prevent clumping. Pour mixture over melted butter. Do not stir. Spoon fruit on top, gently pouring in syrup. Sprinkle top with 1/4 C. Brown Sugar. Batter will rise to top during baking. 

Bake for 30 to 45 minutes.

Serve with delicious Vanilla Ice Cream...YUM!

Texas Sheet Cake

Okay girls who love chocolate, and boys too  ;)  I have a cake that is going to become a staple in your home.  You will find yourself buying buttermilk just so you can make 4 of these cakes.  When your man asks why you bought buttermilk, you can say that you didn't realize it was buttermilk, I guess I'll have to make chocolate cake.  I promise he won't mind. And thanks to my sweet friend Jordyn who introduced me to the Pioneer Woman website.  She is amazing!

Ingredients 

For the Cake:

2 Cups Flour

2 Cups Sugar

1/4 tsp. Salt

4 Heaping Tbs. Cocoa

2 sticks Butter
2 Beaten Eggs
1 tsp. Baking soda

1 Cup Boiling Water

1/2 Cup Butter Milk

1 tsp. Vanilla

For the Frosting:

1 3/4 sticks of Butter

4 Tbs. Cocoa

6 Tbs. Milk

1 tsp. Vanilla

1 lb. (minus a 1/2 cup) Powdered Sugar

(this is not my picture)


Directions:

I use an 18×13 sheet cake pan.

In a mixing bowl, combine flour, sugar, and salt.

In a saucepan, melt butter. Add cocoa. Stir together.
Add boiling water, allow mixture to boil for 30 seconds, then turn off heat. Pour over flour mixture, and stir lightly to cool. 

In a measuring cup, pour the buttermilk and add beaten eggs, baking soda, and vanilla. Stir buttermilk mixture into butter/chocolate mixture. Pour into sheet cake pan and bake at 350-degrees for 20 minutes.

While cake is baking, make the icing. Melt butter in a saucepan. Add cocoa, stir to combine, then turn off heat. Add the milk, vanilla, and powdered sugar. Stir together and pour over warm cake.

Cut into squares, eat, and enjoy every last irresistible bite!!
(this recipe was taken from www.pioneerwoman.com so make sure to check out all her amazing recipes!  The woman blows me away!)

I just wanted to tell you all a direct quote from someone who I gave this cake to yesterday so you can understand how good it is, and that it isn't just me...."That was cake?! Whatever it was I want to die! It is INCREDIBLE! I thought it was a brownie. That stuff is so Freaking Good!"

Bacon Corn Chowder

Ingredients:

6 Bacon Strips

3/4 C. Diced Celery

1 small diced Onion

1 C. Diced Potato

1 thinly sliced Carrot

1/2 C. Water

1/2 C. Half and Half

1 can creamed Corn

1 C. Milk

1/2 tsp. Seasoned Salt

1/2 tsp. Salt

1/4 tsp. Garlic Powder

1/8 tsp. Pepper

Directions:

In a heavy saucepan cook bacon, celery and onion over medium for 10 to 15 minutes. Remove bacon and drain off fat. Add water, potato, and carrot. Cover and simmer for 20 minutes until potato and carrots are tender. Stir in creamed corn, half and half, milk, and seasonings. Heat do not boil. Serve with some thick Bread.

The Versatile Blogger Award

This was an exciting day.  To know that people are reading and enjoying my blog means so much to me.  Every time I get a new "follower"  I get more excited and it motivates me to keep coming up with fun fun recipes!

It was also a fantastic surprise that someone would choose me to win an award:

So according to the award rules, here's what I have to do next:

1. Thank the person who gave you the award and link back to them (which is really the polite thing to do anyway!) So, THANK YOU Lindsay!!! Lindsay is so talented, so go check out her blog!

2. Share 7 facts about yourself. Oh boy...

• I'm a very proud woman and wife.  I love my husband, and I find such joy in playing the roles of a woman because I know a lot of women that don't have that opportunity,
• I have created my own business called simply suds.  We make eco friendly dishwasher and washer soap, along with an array of bath salts, lotions, and facial scrubs.
• I have been on the Oprah Winfrey Show 3 different times, and my last time was 2 weeks go.
• I am the youngest of 4 children and have the most amazing brother's and sister that have the most amazing nieces and nephews!
• I married into a family of 7 women.  My husband is the only boy.  I gained 7 sisters that I love so much, and am grateful to be a part of this family.
• If I could go back to school for anything it would be to be a Chef.  Cooking is my passion and I would love to have a show on the Food Network channel.
• I'm currently working on my cookbook and also a book about my life.  This should be interesting

3. Share the award with 6 newly discovered bloggers.

I chose 6 blogs from my list, some new (to me) and others that I stalk read regularly. So go check them out! They are all so talented and have such great ideas! So here goes...

My 6 winners this week are:

1. Maryann and her blog Domestically Speaking.  She is amazing and I love her new, and fresh ideas.  I hope you enjoy!

2.  A girl and a glue gun  She is so creative and literally the things that this girl can do with a glue gun are amazing!

3. Jamie, Jennifer, and Jodie in Eighteen25.  I love this blog because they have my taste in a lot of things.  I made easter buckets for the past 2 years for my sweetheart and me, and I think it's a great alternative to the basket.

4.  Lindsay at the Artsy-Fartsy Mama. I love her spunkiness that shines through on her blog.  I have so much fun reading her little intricate details.

5. Crysta in The Homemaker in Heels.  This girl has got it going on that's all I have to say!

6.  Lindy in Itsy Bitsy Paper.  She has some amazing ideas for Teachers, which I am all about.  I can't wait to have children so I can spoil their teachers rotten!

Mother's Day Brunch

Mom's cook everyday of their lives, so I believe that their day should stretch as long as possible.  My first meal of the day for my Mom is going to be the Overnight French Toast that I posted yesterday.  These recipes today are going to be for my Mom's brunch.

Chicken Salad on top of Croissants

Ingredidents:
2 cups cubed, cooked chicken
2 celery ribs and leaves, chopped
1/2 cup chopped green pepper
1/2 cup mayonnaise
1/3 cup slivered almonds (optional)
1/3 cup dried cranberries (optional)
1/4 cup sweet pickles chopped
1/4 cup sliced black pitted olives
2 tablespoons chopped onion
2 teaspoons prepared dijon mustard
3/4 teaspoon salt
1/4 teaspoon pepper
12 Romaine lettuce leaves, washed and broken
12 thin slices tomato
12 Croissants

Directions:

Mix all ingredients, minus the Croissants, in a large mixing bowl until well combined.

Gently break open the Croissant and add a few spoonfuls of the chicken salad into the center.

Serve with fresh fruits and sparkling cider or a nice glass of champagne with a strawberry slice in the glass.

Overnight French Toast

I love French Toast.  It is by far one of my top 3 most favorite breakfast dishes.  This particular recipe is a lot easier then regular French Toast, but just as delicious.  I like to use this recipe when you know you have company coming over, or if you don't know you have company that is going to end up spending the night.  Most of the ingredients you will already have in your house, so it works out perfectly.  You just prepare it the night before, let it sit in the fridge, and then bake it up in the morning.

Ingredients:
1 Loaf of thick sliced Bread sliced into 8 pieces (I use French Bread)
8 Eggs
3 Cups of Milk
1 Tbls. Brown Sugar
3/4 tsp. Salt
1 Tbls. Vanilla
2 Tbls. cold-semi cold Butter
1 Tbls. Powdered Sugar
1 Tbls. Cinnamon

Directions:

Generously grease a 9x13 baking dish.

Place Bread in the baking dish.

Combine remaining ingredients in a mixing bowl until completely blended.

Pour mixture over Bread.

Cut butter into small chunks and sprinkle over Bread.

Cover and refrigerate overnight or for at least 6 hours.

Bake uncovered in the oven for 40 to 45 minutes at 350 degrees.

Serve with Syrup, Powder Sugar, and Fruit if you want.