Butter Sauce

This is a recipe from our some college friends. We lived in a basement apartment and the couple above us (Jared & Michelle Bodily) invited us to breakfast and served french toast with butter sauce. We love it!! It makes a delicious breakfast.

1 cube butter
1 can (12 oz) evaporated milk
1 C. sugar
1 tsp. vanilla
Mix together in sauce pan. Heat until butter melts and sugar dissolves. Serve over French Toast. Don't use any extra butter on toast. Freeze leftovers to use later.

Fluffy French Toast

This recipe is from Joe's mom. It is really yummy. I grew up making french toast with only eggs and milk but this makes it less of a guessing game on amounts.

1/2 C. flour
1 1/2 Tbs.sugar
1/4 tsp. salt
2 C. buttermilk (or substitute 2 C. milk with 2 tsp. lemon juice added)
6 eggs
1 Tbs. Cinnamon (optional)
1 loaf Texas Toast
Beat flour, sugar, salt, milk and eggs with rotary beater until smooth. Soak bread in batter until saturated.
Heat 1 Tbs. butter in skillet. Carefully transfer each bread slice to skillet. Cook until golden brown on each side. Serve with butter sauce.

Cheddar & Broccoli Soup

This recipe is from my sister Becca. We really liked it- but would be better for a cold winter day

3 tablespoons unsalted butter, plus 2 tablespoons cold unsalted butter, cut into pieces
1 cup yellow onions or sliced leeks (white parts only, well rinsed)
1/2 teaspoon salt
1/4 teaspoon freshly ground white pepper
Pinch nutmeg
1/2 teaspoon minced garlic
1/2 teaspoon chopped fresh thyme leaves
3 tablespoons all-purpose flour
3 cups chicken stock or canned, low-sodium chicken broth
1 (16-ounce) package frozen broccoli, thawed and separated
1/2 cup heavy cream (or half & half)
1 1/4 cups shredded medium Cheddar
Croutons, for garnish, recipe followsIn a medium pot, melt the 3 tablespoons butter over medium-high heat. Add the onions, salt, pepper, and nutmeg and cook, stirring, until soft, 3 minutes. Add the garlic and thyme cook, stirring, until fragrant, for 20 seconds. Add the flour and cook, stirring until the mixture is well blended and smells fragrant, 2 minutes. Slowly add the chicken stock, whisking constantly, and bring to a boil. Reduce the heat and simmer until thickened, about 5 minutes. Add the broccoli and cook, stirring, until tender, for 10 minutes. Remove the pot from the heat and puree with a hand-held immersion blender. (Alternatively, in batches, puree in a blender or food processor and return to the pot.)
Add the cream and bring to bare simmer to heat through. Add the cheese and cook over low heat, stirring, until melted. Add the remaining 2 tablespoons cold butter, stirring to blend.
Remove from the heat and ladle the soup into bowls. Sprinkle croutons over the top of the soup and serve immediately.
If you don't have all the ingredients you can substitute.

Oreo Cookies

This recipe came from our friend Laurie Van Tassel when we lived in Woodruff, UT.

2 Devil's Food cake mixes
2 eggs
1/2 C. canola oil
1/2 C. water
Blend in mixer. Roll into small balls and place on cookie sheet. Bake at 350˚ for 8-9 minutes.

Cream Filling
1 (8oz) pkg cream cheese softened
4 Tbs. margarine
1 tsp. vanilla
Powdered sugar (add until you reach the desired consistency- I used about 2 cups)
Mix on high speed until smooth.

Fill cooled cookies.
Makes 41/2 dozen frosted cookies. They will go fast!!

Spinach Chicken Alfredo

My sister Becca just sent this recipe to me. It was really yummy- I love the spinach in it.


Melt 1/2 stick butter in large skillet, then add 1 rounded tsp of crushed garlic. Saute. Add 2 cups half and half or cream. Sprinkle with basil or italian seasonings. Add 1 chicken bullion cube or 1 tsp chicken bullion granuals. Add about 1.5 cups fresh shredded parm. cheese. Let simmer on low heat to thinken, stirring often. Add garlic salt and pepper to taste. Mix with 3/4 box cooked linguine and 1 bag spinach.

Fried Ice Cream

This recipe is from Lyndsie Field. We had an enrichment recipe exchange in our BYU-Idaho ward. I got this recipe then (5 years ago) but just made it for the first time. The summer heat gave me a craving for a frozen treat.

3 C. crushed corn flakes
1/2 C. coconut
1/2 C. brown sugar
1 cube melted butter
1/2 gallon ice cream (softened)

Mix first 4 ingredients together and put 1/2 in a 9x13 pan. Pour softened ice cream on top of mixture & then sprinkle rest of mixture on top. Serve with caramel.

Easy Salsa Chicken

1 Jar salsa
3-4 chicken breasts

Put in crock pot and cook on low for 4 hours. Remove chicken and shred. Return to the crock pot for 1 hour or until you are ready to eat. Serve with tortillas

Simple Asian Mandarin Salad

This recipe is from Joe's Aunt Sherri. She made it for the 4th of July last year and I finally got the recipe. I didn't have a sauce to marinate the chicken in so I just added a little sesame oil and cooked it in the skillet.

Mixed greens
matchstick carrots
mandarin oranges (optional)
Toasted slivered almonds or cashews
Fried Wonton strips
green onions

Marinate chicken in favorite teriyaki or soy ginger marinade. Grill.
Cut wontons into 1/4 " strips and fry in oil,
Toss everything together. Add dressing just before serving.

Asian Dressing:
1/2 tsp. salt
1/2 tsp. pepper
1/4 C. canola oil
1 tsp. sesame oil
dash tabasco sauce (optional)
1 Tbs. Parsley
2 Tbs. sugar
2 Tbs. vinegar

Scallopped Corn

This is a recipe I got from my sister Becca. We love it! We sometimes serve it in with chili or 7 bean soup in place of cornbread.
1 can cream corn (15oz)
1 can whole kernel corn (150z)
1 C. sour cream
2 eggs
1/2 C butter
2 Tbsp. Sugar
1 pkg Jiffy Corn Muffin Mix (8.5 oz)
Preheat oven to 350 degrees. Grease 9x13 pan. Mix together creamed corn, drained whole kernel corn, sour cream, eggs, melted butter and sugar. Then add muffin mix and mix well. Pour into baking dish and bake for 35-40 minutes or until light golden brown on top.