Kitchen Sink Cookies

This recipe is called "Kitchen Sink" cookies as a play on using everything "plus the kitchen sink" in the batter. "Kitchen Cabinet" cookies would also be a fitting name. When I first made these cookies, I literally emptied out every chip, chunk, and tidbit out of my baking cabinet and added them to my cookie batter. I particularly enjoy the little chewy pockets that the marshmallows create, the crunch of the toffee, and decadence of the chocolate. Feel free to add any ingredient of your choosing, including the kitchen sink.

Kitchen Sink Cookies

2 sticks unsalted butter, at room temperature
1 C. dark brown sugar, packed
1/2 C. granulated sugar
2 large eggs
1 tsp. natural vanilla extract
2 1/4 C. all-purpose flour
1 tsp. salt
3/4 tsp. baking soda
1/2 C. peanut butter chips
1/2 C. toffee chips
1/2 C. mini-marshmallows
2 C. semisweet chocolate chunks or chips, or your favorite chocolate

Preheat oven to 350 degrees. Cream butter until fluffy. Add dark brown and white sugar and mix until thoroughly blended with butter. Add eggs, l at a time, and mix until thoroughly blended. Add vanilla extract and mix at low speed to combine well. In a separate bowl, mix flour, salt, and baking soda. Add flour mixture to butter/sugar mixture and mix at low speed, until thoroughly blended. Mix briefly at medium speed until completely combined. Add peanut butter chips and mix on low speed until thoroughly combined. Add toffee ships and mix on low speed until thoroughly combined. Add mini-marshmallows and mix on low speed until thoroughly combined. Add chocolate chunks and mix on low speed until thoroughly combined. Refrigerate batter for a few hours or overnight until cold. Line baking sheet with parchment paper and drop heaping teaspoonfuls of batter 2 inches apart. Bake for approximately 12 to 18 minutes. Cookies are done when they are golden brown around edges and soft (not bubbly) on top. Let cool on wire rack.

'Tis the Season for Gingerbread Milkshakes

While I was pregnant with my oldest daughter, my husband and I were practically Red Robin groupies. We frequented the restaurant about twice a week, never less. Once Christmas time came around, we encountered the Gingerbread Milkshake. Knowing we'd spend far more money than would be acceptable on this delicious treat, I decided to start surfing the Net to find it's secret. After diving into a few recipes, I played with the ingredients until I found a match for my own tastebuds. I, now, make large batches of milkshakes and throw in an ingredient here and there until it tastes just right. Hope you enjoy this season pleaser year round!


Gingerbread Shake

1½ oz. Gingerbread Syrup (I bought a large bottle from Starbucks.)
2 oz. Milk
2 Tbsp. Graham Cracker crumbs
14 oz. Vanilla Ice Cream
1 gingersnap cookie
Whipped Cream

Blend syrup, milk, ice cream, and 1 Tbsp. graham cracker crumbs. Pour into glass. Top with whipped cream, remaining graham cracker crumbs, and a gingersnap cookie.

Easy Tortilla Soup

Our family loves Mexican flavors. Here's my take on Tortilla Soup. A few ingredients may not be conventional, but they're sure to please. I never have leftovers of this soup. My husband and children gobble this up along with a pile of freshly made quesadillas.

Mandy's Tortilla Soup

1 Tbsp. Extra Virgin Olive Oil
1 Onion, diced
2 garlic cloves, minced
1 32 oz. container chicken broth
1 14.5 oz. container diced tomatoes (Crushed are OK)
1/3 C. Salsa
1 15.5 oz. can corn, drained
1 15.5 oz. can Black Beans, drained
1 Rotiserrie Chicken, diced or shredded
1 avocado, diced
1 tsp. Cumin, or to taste
Salt and Pepper, to taste
2 Tbsp. Chopped Cilantro
Crushed Tortilla Chips
Lime Wedges
Sliced Green Onion

In soup pot, heat oil over medium heat. Add onion, cook until soft. Add garlic. Stir in chicken broth, canned tomatoes, and salsa. Bring to a boil. Reduce heat and simmer about 5 minutes. Stir in corn, chicken, black beans, cumin, salt and pepper. Heat through. Stir in cilantro and avocado. When serving, squeeze lime wedge in each bowl and garnish with wedge, green onions, and tortilla chips.

Nauvoo Potatoes

I'm always trying to find or create side dish recipes that please the entire family. Nauvoo Potatoes is one of those recipes. My mom made this recipe often throughout my childhood. I continue the tradition and make it for my own children. I usually try to make any recipe that I find "better," but not this one. It's perfect just the way it is. I hope you enjoy as much as I have!

Nauvoo Potatoes

5-6 Potatoes, Peeled, Diced, and Boiled
1 can Cream of Chicken Soup (canned or equivalent of homemade)
1 C. Sour Cream
3/4 C. Shredded Cheddar Cheese (a little more doesn't hurt)
1 stick butter, melted
1/4 C. chopped onion or green onion 

Salt and Pepper

Preheat oven to 350 Degrees. Mix Cream of Chicken Soup, Sour Cream, Cheddar Cheese, butter, and onions.  Add potatoes.  Season well with salt and pepper, to taste.  Spread in buttered baking dish. Bake for 30 minutes.

Party Time with Pina Colada Punch

When I plan for either of my daughters' birthday parties, I tend to go a bit overboard when planning the menu. I like to decide on a theme and create the party completely around it. Claudia decided that for her 4th birthday party, she'd like another princess party. Since we had princess theme once before, I wanted to make sure this one was different and special as well. I made a menu of all things "fancy." One of our fancy drinks was Pina Colada Punch. I filled a large punch bowl and had to refill it 3 times. Needless to say, it was a hit!

Pina Colada Punch

5 C. Pineapple Juice
1 liter 7-Up
1 15oz. can Real Cream of Coconut
2 Limes
Pineapple Sherbert, Optional


Chill all ingredients. Mix 2 C. of the Pineapple Juice with Cream of Coconut in a blender. Add this mixture to the remaining Pineapple Juice, 7-Up, and juice of 1 lime. Place scoops of pineapple sherbet on top. Slice remaining lime and garnish with lime slices. Serve over ice cubes or crushed ice. Enjoy!

Apple-licious Fruit Crisp

It's about that time again; It's Fall! Time for an array of colors amongst the leaves in the trees. Time to use apples when their flavors are incredibly intense and delicious. My particular favorite apple happens to be Honeycrisp. Any of your favorite apples and many other fruits will also be fabulous in this recipe, which happens to be THE BEST recipe for Apple Crisp that I've EVER had. In the past, I've bought a bunch of my favorite apples and made batches (and batches) of this filling. I'll fill freezer storage bags and pile them in the freezer, ready for an unexpected visitor, quick movie night treat, or forgotten get-together. Then simply, make the topping, crumble over the top, and bake. OR just make the recipe as is!


The BEST Fruit Crisp EVER

1 C. Sugar
3/4 C. Four, Divided
3/4 tsp. Cinnamon
4 C. Fruit, Chopped or Sliced
3/4 C. Brown Sugar
1/2 tsp. Baking Powder
1/2 tsp. Baking Soda
1/3 C. Butter, Melted

Preheat Oven to 350 Degrees. Combine Sugar, 1 Tbsp. Flour, and Cinnamon. Add Fruit and Toss. Place in buttered baking dish. Combine brown sugar, baking power, baking soda, and remaining flour. Stir in butter. Sprinkle over fruit. Bake 40 minutes at 350 Degrees or until topping has lightly browned. Serve warm with ice cream (Vanilla or Butter Pecan are my favorite with this) or fresh whipped topping, if desired.

**This recipe can have many variations. Be creative and try some of your own favorite flavors...Such as Apple with Cranberries (Fresh or Craisins), Peach, Blackberry, etc...Or even try adding your choice of nuts to the topping. Enjoy!

Berry Good!

I love a quick, easy, delicious dessert and this is one of them. One of my favorite ingredients in the summertime is fresh berries. When making this yummy trifle, use whatever combination of berries you like. My favorite combination is strawberries, raspberries, blackberries, and blueberries. And if you've never used lemon curd, this is a great starter recipe for you. It's tasty!

Lemon Berry Trifle

2 (24.2 oz) tubs Ready-to-Eat Philadelphia Cheesecake
1/4 C. Lemon Curd (You'll usually find this by the pie fillings)
6 C. crushed vanilla wafers
6 C. Mixed berries

In a mixing bowl, combine Ready-to-Eat chesecake and lemon curd (Feel free to add a bit more lemon curd if you prefer a stronger lemon flavor). Layer the following in a trifle dish: 1/3 of cheesecake mixture, 2 1/3 C. crushed vanilla wafers, 2 1/3 C. mixed berries and repeat until finished. (You're final layer will be berries...See Photo) Chill or Serve immediately.

It's Summer...Time for Fresh Lemonade!

With the hot and sunny weather here, who wouldn't want an ice cold refreshing lemonade?! Fresh lemonade reminds me of our family summer vacations to Wildwood, NJ. After beautiful days at the beach, we'd walk on the boardwalk in the evening, stopping at a little lemonade stand after our visit to Dracula's Castle. You could smell the lemons long before you reached the counter. I can still remember the sound of the sugar, lemons, and water swishing together with a delightful result. This lemonade was so refreshing, but now you don't have to go take a trip to the boardwalk to get it.

Simply Fresh Lemonade

Simple Syrup:
1 cup sugar*
1 cup water

1 cup lemon juice
3 to 4 cups cold water


Make simple syrup by heating the sugar and water in a small saucepan on low-med heat until the sugar is dissolved completely. While the sugar is dissolving, extract the juice from 4 to 6 lemons, enough for one cup of juice. Add the juice and the simple syrup to a pitcher. Add 3 to 4 cups of cold water, more or less to the desired strength. Refrigerate 30 to 40 minutes. If the lemonade is a little sweet for your taste, add a little more straight lemon juice to it. Serve with ice.
Optional: Try serving with one or more of the following: Sliced Lemons, Mint (Extremely Refreshing), Fresh Fruit (Sliced, Whole, or Pureed) Strawberries, Raspberries, Blueberries, Blackberries, etc.

*A sugar substitute may be used in place of sugar. This will dissolve much faster than the sugar.

Creamy Delight

When I first heard "Grape Salad," I thought of a mayonnaisey chicken salad...not particularly my cup of hot chocolate. Boy, was I wrong...and happily wrong! This recipe is awesome! It's a go-to recipe for any picnic or BBQ. The flavor resembles a grapey, velvety cheesecake. Yum!

Grape Salad

2 lbs. green seedless grapes
2 lbs. red seedless grapes
8 oz. sour cream
8 oz. cream cheese, softened
1/2 c. granulated sugar
1 tsp. vanilla extract, to taste
Topping:
1 c. brown sugar, packed, to taste
1 c. crushed pecans, to taste

Wash and stem grapes. Set aside. Mix sour cream, cream cheese, white sugar and vanilla until blended. Stir grapes into mixture, and pour in large serving bowl.
Topping: Combine brown sugar and crushed pecans. Sprinkle over top of grapes to cover completely. Chill overnight. Enjoy!

Fun with your Food

My daughter, Claudia and I, were assigned after-game snack for her very first soccer game. In addition to a lunch bag of healthy snacks, I decided to make soccer cupcakes. Claudia helped make the cupcakes and had a blast eating the leftovers!




Simple Soccer Cupcakes

1 box of Your Favorite Cake Mix, Prepared as Cupcakes in Liners (I used soccer-themed liners)
1 container/recipe of Your Favorite Vanilla or White Frosting
Green Food Coloring
Green Sprinkles
Foil-covered Chocolate Soccer Balls

Tint frosting to your desired color green, or as close to bright green grass. Frost cupcakes. Sprinkle liberally with Green Sprinkles. Top with chocolate soccer ball. (Let sit at least an hour-or overnight-before traveling.)

The Luck O' the Irish

I'm a 4th generation Irish-American. I love a great Irish recipe, and Dublin Caramel Apple Cake is fantastic. This is often served at our St. Patrick's Day celebration, but can surely make an appearance any day of the year. Dublin Caramel Apple Cake is incredibly moist and packed with fresh apple flavor. Although I don't use the Whiskey option, the alcohol will cook out of the cake.

Dublin Caramel Apple Cake

Caramel:

1/2 C. Brown Sugar, firmly packed

1/4 C. Butter

1 8 oz. Carton Heavy Whipped Cream,divided

1/2 C. Pecans, chopped

Cake:

1 Package Apple Cinnamon Quick Bread Mix

1 C. Chopped, Peeled Apple

3/4 C. Water

3 Tbsp. Water (may use Irish whiskey)

1/4 C. Oil

1 Egg

Topping:

Remaining Heavy Whipping Cream

2 Tbsp. Powdered Sugar

Cinnamon

Preheat oven to 350 degrees. In small saucepan, over low heat, combine brown sugar, butter, and 2 tablespoons whipping cream. Cook and stir just until butter is melted. Remove from heat. Stir in pecans. Pour mixture into bottom of ungreased 9-inch round cake pan or 9-inch square pan. Set aside. In large bowl, combine all cake ingredients. Stir 50-75 strokes by hand until mix is moistened. Carefully spoon batter over the caramel mixture, making sure caramel is completely covered. Bake at 350 degrees for 40-50 minutes or until toothpick inserted in center comes out clean. Cool 1 minute, then invert onto serving plate. Cool. Just before serving, in small bowl beat remaining whipping cream until soft peaks form. Add powdered sugar. Beat until smooth peaks form. Top with whipped cream. Sprinkle lightly with cinnamon. Store in refrigerator.

Extravagant English Toffee

During the holidays, my family always has boxes of Whitman's and Russel Stover's Chocolates around the house. I always scan the "menu" on the top of the box to see where the chocolate covered toffee pieces and chocolate walnut/pecan cups are located. This recipe is also a holiday favorite using 2 of my favorite sweet treat ingredients, chocolate and pecans! You'll find yourself making this one year round!

English Toffee

1 C. Pecans (or Walnuts can be used too), chopped
1 C. butter (NO substitutions)
1 C. Sugar
2 Tbsp. Water
3 Tbsp. light corn syrup
1 tsp. vanilla
8 oz. milk chocolate chips or milk chocolate bar, broken into pieces

Butter a 9 x 13 in. cake pan or cookie sheet. Sprinkle 3/4 C. chopped nuts in the bottom of the pan, set aside. Combine butter, sugar, water, and corn syrup in a heavy sauce pan. Bring mixture to a boil over medium-high heat, stirring constantly, until candy reaches hard-crack stage (300 degrees or when dropped into cold water, mixture forms hard, brittle threads that break easily.) Pour candy over nuts in prepared pan and spread slightly (I use a "buttered" spatula to help spread the candy.) Pour chocolate chips over hot candy. Allow to melt for 3-5 minutes, then spread the chocolate over the candy. Sprinkle with remaining 1/4 C. chopped nuts. Allow to cool and harden completely (You can speed up the hardening process in the Refrigerator.) Makes 1 1/2 lbs.

**This makes a great gift, placed in a holiday themed canister lined with parchment paper or any cute container with a bow.

By Popular Demand...BYU Brownies!!

My first day on campus at Brigham Young University was rather intimidating. A few days before my classes began, I found myself, along with my mother, going over my class schedule on foot, so I wouldn't find myself completely lost a few days later. After finding the location of the last class on my schedule, we found ourselves in the Wilkinson Center where I came across one of the loves of my life...The BYU Brownie. Although I now live thousands of miles from where this piece of heaven originates, I'm thrilled that I can share this rich recipe with my family, friends and you!

BYU Brownies

Brownie:
1 C. butter, melted
2/3 C. cocoa powder
2 c. sugar
4 eggs
1 1/2 C. flour

Mint Frosting:
1/2 C. butter
1 lb. powdered sugar
1-3 Tbsp. milk (A little more may be needed)
1/2 tsp. mint extract
Green food coloring

Chocolate Topping:
1 1/2 C. Semi-Sweet Chocolate Chips
1/2 C. butter

Brownie: Mix butter, cocoa, and sugar. Add eggs, one at a time, beating well after each one. Stir in flour. Spread into a greased 9 x 13 in. pan. Bake at 350 degrees for 25 minutes (or a little more if needed.) Let cool completely. Mint Frosting: Mix butter and powdered sugar. Add enough milk to make a smooth consistency. Add mint extract and enough food coloring for a light green color. Frosting will be thick. Spread over brownie layer. Refrigerate until firm. Chocolate topping: Melt chocolate chips and butter in microwave for 2-3 minutes. Stir well to combine. Pour over frosted brownies, covering frosting completely. Refrigerate until topping is set and hardened. Let brownies sit at room temperature for 10 minutes before cutting. Cut into squares. Enjoy!

Low Carb Swiss Bacon Salad

This salad is sooooo good. Like most people, we tend to serve our salad then move onto the main course and side dishes. With this salad, you'll see your dinner guests diving for the salad tongs for second servings! It's that good! If bringing this to a dinner party, be prepared! You'll definitely have recipe requests with this one!

Low Carb Swiss Bacon Salad

1 c. Extra Virgin Olive Oil
2/3 c. Splenda
1/2 tsp. dry mustard
3 tsp. minced onion (freshly minced or dried)
1/2 tsp. garlic salt
pepper, to taste
1/3 c. white vinegar
12 c. mixed salad greens
8 sliced crisp cooked bacon or turkey bacon, chopped
4 oz. shredded swiss cheese
2 oz. toasted sliced almonds

Combine Extra Virgin Olive Oil, Splenda, dry mustard, minced onion, garlic salt, pepper, and vinegar in food processor or container with lid. Process or shake until well blended. Combine greens, bacon, cheese, and almonds. Add half of dressing, tossing to coat. Add more dressing, if desired.

Strawberry Avocado Salad

We are BIG time avocado lovers in our family. The following is a unique recipe, pairing two ingredients that compliment each other perfectly. The sweetness of the strawberry brings out the buttery flavor of the avocado. The opposing textures of the strawberries and avocado allow each ingredient to stand out separately in this refreshing salad.

Strawberry Avocado Salad

1/4 c. white sugar
1/4 c. extra virgin olive oil
2 Tbsp. + 2 tsp. honey
2 Tbsp. cider vinegar
2 tsp. lemon juice
4 c. torn salad greens
2 avocado - peeled, pitted and sliced or cubed
20 strawberries, sliced
1 c. chopped pecans or sliced almonds

In a small bowl, whisk together sugar, extra virgin olive oil, honey, vinegar, and lemon juice. Set aside. Place the salad greens in a bowl, and top with sliced or cubed avocado and strawberries. Drizzle dressing salad. Sprinkle with pecans or almonds. Toss lightly. Serve immediately.

Simply Saucy Sausage!

One of our family favorites, this crowd-pleasing recipe might quite possibly be the easiest recipe you'll ever come across! But don't be fooled by it's easy preparation. The slow cooking method allows for some serious flavor. I love to use this recipe when I have a busy day ahead, served with freshly baked bread from our local Italian bakery.

Simply Saucy Sausage

5 links Mild Italian Sweet Sausage
1 jar of your Favorite Spaghetti Sauce or equivalent homemade sauce

Place sausage in Crockpot. Pour sauce over sausage. Cook on High for 4-6 hours or Low 6-8 hours. Serve over white or brown rice. Yum!

**If desired, feel free to add the following to the crockpot: minced or chopped garlic, fresh basil, sliced onions and/or green peppers (My mom's favorite way!). Top with cheese (parmesan, mozzarella or cheddar), or even serve alongside or topping a pasta dish. This recipe is so versatile. Try out the different flavor combinations and see which ones you prefer!