Sunday, October 20, 2013

Appleishious Cream Dip

Ok. This could quite possibly be the yummiest thing my mouth has ever tasted. When we are in Utah visiting, I love to indulge in a W Chocolate Cinnamon and Sugar Caramel Apple. I use to think that was the best thing ever. This is better. Oh my! Perfect for fall. Perfect during the holidays. Perfect for any day.

Honey Crisp Apples sliced

Appleishious Cream Dip
8 oz cream cheese
1 container of marshmallow cream
1 tsp vanilla
1/4 tsp cinnamon

Blend ingredients together until smooth. Chill in refrigerator.

Buttercream Caramel Glaze 
1 C heavy cream
1 C white sugar
1/2 C brown sugar
1/2 tsp vanilla

Bring to a slight boil on stove top. Pour on apples and chilled cream dip while still warm. Sprinkle cinnamon and sugar on top to taste.


Wednesday, October 9, 2013


This was such a winner at our house, everyone gobbled these up like candy! Another 15 minute meal. Prepped and ready to go in 15 minutes flat!!  That's my kind of meal for a busy Wednesday night.

1 full package of 24 count rolls - Kings Hawaiian Sweet Rolls are our favorite
1 1/2 lb black forest ham  - thinly sliced
24 slices of baby Swiss cheese 

Sweet Glaze 
1/4 C pineapple juice
1 stick butter
1 tsp garlic salt 
1/4 tsp pepper 
1 1/2 tsp Worcestershire sauce
1 T dijon mustard 
3 T brown sugar 
1 tsp corn starch

With a long bread knife, slice rolls open - if you are using Hawaiian Sweet Rolls, keep all rolls in tact and slice right through the center of the rolls. Once baked you can cut the individual rolls for serving. 

Make glaze on stove top. Bring to a slight boil & let cool slightly. With a pastry brush, brush the glaze on to the open face side of the rolls. Reserve a little glaze for the top of rolls.

Layer on the open face side of rolls - meat, cheese, meat and cheese and place the other half of rolls on top.

Brush a light coating of glaze on top of rolls. Cover snugly with foil. Bake 320 (convection oven) 20-25 minutes.  Remove from oven and serve hot. 

Serve with raspberry jam, pineapple tidbits or ranch dressing.

Yum, YUM, YUM!!


Monday, October 7, 2013

Turkey & Rice with Creamy Yogurt Artichoke Sauce

These days, I am all about the road of least resistance. This meal as detailed makes 2 large casserole dishes, one for tonight and one to freeze for later, or even better for a friend. BAM, that makes me one happy Mama!  If you want to reduce this recipe and use the other half of the turkey breast for soup, enchiladas... etc... then half the recipe below.

 Turkey & Rice with Creamy Yogurt Artichoke Sauce

1 - fully cooked boneless turkey breast 3-4lbs - I buy mine at Costco
5 C rice
2 C raw broccoli
1/2 sweet onion
1 red bell pepper
1 can cream of chicken soup (you can also substitute this for more yogurt)
1 C Greek yogurt
1 C mayo (lowfat)
3/4 -1 C milk
2 C creamy artichoke jalapeno dip (also at from Costco)
1 1/2 tsp seasoning salt or garlic salt
1/2 tsp black pepper
1/2 tsp chili powder
1 1/2 tsp montreal steak seasoning (also from Costco... remember.. road of least resistance)
1 tsp tri blend seasoning - basil, oregano, rosemary or whatever you have
1 C stick Parmesan cheese

(Add more KICK by increasing chili powder and a dash of red pepper flakes. )

With an electric knife, slice the turkey breast down the center length wise to make 2 halfs. Then thinly slice the turkey breast into filets.

Spray PAM in the bottom of your dish. Rinse your rice then place 2 1/2 C in the bottom of each dish.

Arrange the turkey filets on top of the rice, then add 1/2 bell pepper, 1/4 onion and 1 C broccoli to each .

Blend your seasonings and all remaining wet ingredients in a blender to make smooth (optional) then pour creamy yogurt artichoke sauce on top and top with parmesan cheese. Salt and pepper top to taste. Bake 325 (convection oven) covered for 45 min approx.

Sunday, October 6, 2013

Pumpkin Snickerdoodle

Made these little gems just in time for fall general conference. They're a keeper!

Pumpkin Snickerdoodle 
(recipe below is doubled)

1 1/2 C Butter (3 sticks)
1 1/2 C brown sugar
1/2 C  white sugar
2 small boxes Jello Pumpkin Spice instant pudding mix
4 eggs
2 tsp vanilla
1 tsp almond extract
2 tsp baking powder
1 tsp salt
1 tsp cream of tartar
1/2 tsp nutmeg
4 C flour

Cinnamon Sugar Coating
1 C white sugar
2 tsp pumpkin pie spice

Cream - butter, sugar, vanilla, and eggs
Then add remaining dry ingredients until creamy.
Roll 1-2in balls in palms of hand and roll in cinnamon in sugar.
Once  on cookie sheet, dash salt on all raw cookie balls.

Bake at 325 (Convection oven or 350 conventional) 9-10 min.

Remove from oven and place on cooling rack. Immediate put a pinch of cinnamon and sugar on the top of each yummy morsel. Makes 4-5 dozen. Plenty to share with a friend in need!