28 July 2014

Creamy Red Potatoes and Asparagus


I bought a ham to make for a nice Sunday dinner.  Usually we make cheesy potatoes, but that's not what I had in mind. Anybody who's served a mission for the Church of Jesus Christ of Latter-day Saints knows that the food at the MTC was pretty fantastic. I was there for 9 weeks before I left for the Czech Republic and I got to know the menu pretty well. One of my favorite days was when they had ham (they also had delicious raviolis that same day.) They served the ham with creamy red potatoes and peas.  That was my inspiration for these potatoes.


Creamy Red Potatoes and Asparagus

  • 4-5 red potatoes
  • 1/2 bunch of asparagus
  • 1-2 green onions 
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1 cup milk'
  • 1/2 cup chicken broth
  • salt, pepper, garlic powder, dried thyme, to taste
Chop potatoes, asparagus, and green onions and place in a casserole dish.
Start by making a white sauce: Melt butter in a sauce pan over medium heat. Add flour to melted butter and mix until smooth. Add milk, chicken broth, and seasonings. Blend together with whisk so flour mixtures incorporates well. Bring mixture to a boil, stirring frequently. If mixture becomes to thick add extra milk. Remove from heat and poor white sauce over vegetables and toss vegetables until evenly coated. Bake vegetables at 375F for 30-40 minutes or until vegetables are cooked through.

23 July 2014

Crochet Shark Hat and some other hats too

So, we'll just pretend that I've been posting more than once a  month on this blog.

I wanted to share some of the fun crochet projects I've made this summer.

One of my friends adopted an adorable little baby boy.  I figured he would need a nice warm hat once winter comes around, especially since they live near Salt Lake. I tried my hand at a little shark hat and I think it turned out great.



My friend Michelle at Michelle Carlson Photography has been keeping me busy this summer too. She's had me make a few adorable hats for newborn shoots.  She had me start out with a bonnet and an apple hat. I made her another pink bonnet with teddy bear ears, but I forgot to take a picture.

03 June 2014

Raspberry White Chocolate Pudding Mix Ice Cream


Summer has started. The weather is warm and that means it's ice cream season.  I decided I needed to pull out my little ice cream maker. I just have a little one. It only makes about 2 cups of ice cream at a time. It's the kind that you put the bowl in the freezer all day. Then you pour in your ice cream mix and let it run for about 10 minutes and get soft serve ice cream.  So I put the bowl in the freezer and started to search for ice cream recipes and then I got to thinking. I wonder if I can use pudding mix for ice cream and found a really easy recipe that didn't even require a machine. So, my ice cream machine bowl is still sitting in the freezer waiting to be used.  The nice thing about using the pudding mix is that it held the mixture together, so when the kiddlets were eating there ice cream cones and the ice cream started to melt, it didn't drip all over the place.


Raspberry White Chocolate Ice Cream

  • 1 small box white chocolate flavor pudding mix
  • 1 can (14oz) sweetened condensed milk
  • 2 1/2 cups milk
  • 1 cup fresh raspberries

Mix all ingredients together and still until smooth. Pour into a shallow dish and place in the freezer, stirring every ten to fifteen minutes until frozen.

Notes: This ice cream was delicious and great just the way it was. It was a little hard once it completely frozen. Maybe it was because it was taking a long time to freeze (I didn't put it in a shallow dish) and I eventually gave up on the stirring and went to bed.  Maybe it needed a liquid with a higher fat content than the 2% milk I used. I really am not an ice cream expert but get the impression that this recipe could be played with, but I would still highly recommend this recipe as is.

This icecream would probably also be fantastic with cheesecake flavor pudding mix and some graham cracker bits mixed in. Yumm.

20 May 2014

Easy Bacon Cheddar Mac and Cheese


The other day I asked my hubby what he wanted for lunch. He mentioned some variation of Mac and Cheese. I wasn't feeling very inspired to make the stuff in the box with hot dogs added in and remembered some one mentioning using bacon fat to make the white sauce for mac and cheese. So I decided to make some bacon mac and cheese.  One note I should make is that I cooked the bacon and made the sauce in my cast iron skillet, because I knew I could stick the skillet in the oven and wouldn't have to transfer everything to a casserole dish and make one more dirty dish, but if you don't have a skillet you can obviously use a frying pan and a casserole dish.


Bacon Cheddar Mac and Cheese
  • 8 ounces uncooked pasta, (elbow macaroni, small shells, wheels, etc. what ever you like best)
  • 1/2 pound bacon, chopped into small pieces
  • 1/4 cup flour
  • 3 cups milk
  • salt and pepper, to taste
  • 1/2 tsp cayenne pepper (optional)
  • 2 cups cheddar cheese, divided (i used medium)
  • 1/2 cup bread crumbs
  • 1 tablespoon, dried parsley flakes
Prepare pasta according to package directions. While pasta is cooking.  Fry bacon in skillet over medium heat until crispy. Drain 1 tablespoon of bacon grease and set aside in a small bowl.  Add 1/4 cup of flour to bacon and stir until bacon is coated with flour and dry. Add milk, salt, pepper, and cayenne pepper. Bring to a boil, stirring so that flour and bacon grease becomes incorporated into milk and milk thickens. Once milk thickens, turn temperature to low. Stir in 1 1/2 cups cheese. Remove from heat. Drain pasta and add pasta to skillet. Toss until pasta is evenly coated with cheese sauce. In your small bowl, mix together bread crumbs parsley and 1 tablespoon bacon grease. Sprinkle top of pasta with remaining half cup of cheese and then bread crumb mixture. Place skillet in the oven and bake at 400F for 5-10 minutes, until cheese is melted and bread crumbs are golden brown.


24 April 2014

Cake Mix Devil's Food Pound Cake with Peanut Butter Glaze


This post was brought to you by my husband, since this is was my birthday cake. You don't think I would actually make my own cake now, do you? Last year my hubby did a fabulous job on my cake, making this chocolate cherry cake roll completely from scratch. This year I went easy on him and told him I wanted a chocolate pound cake with peanut butter frosting and since it's really easy to make a pound cake from cake mix and pudding mix he didn't have to slave in the kitchen like he did last year.  I found the recipe for the cake online at the Duncan Hine's website. When I pulled the cake mix out the cupboard we had by some perfect accident actually bought the Duncan Hine's cake mix and the recipe actually turned out to be right on the box.  I got the idea for the peanut butter glaze Pixelated Crumb.


Devil's Food Pound Cake
  • package Devil's Food Cake Mix
  • 1 (3.4 oz.) package chocolate instant pudding and pie filling
  • 4 large eggs
  • 1 1/4 cups water
  • ½ cup vegetable oil
Do not follow directions on cake mix box. 
Preheat oven to 350°F. Grease and flour 10" bundt pan or tube pan.
Combine cake mix, pudding mix, eggs, water and oil in a large bowl. Beat at medium speed with electric mixer for 2 minutes. Pour into pan.
Bake at 350°F for 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pan 25 minutes. Invert onto heat resistant serving plate. Cool completely.

Peanut Butter Glaze
  • 1 cup powdered sugar
  • 3 tablespoons peanut butter
  • 2-3 tablespoons of milk
  • 1/2 teaspoon Vanilla
Mix powdered sugar, peanut butter and vanilla together, mixing in a 1 tablespoon of milk at a time, until glaze reaches desired consistency. 
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