Monday, December 27, 2010

The Challenge

I had a chance to explain to some of you, but not all of you.  So here it goes.

I gave you each a cookbook for Christmas.  Nothing overly exciting, but we all love Taste of Home, right?  Each of you got a different edition.  I can't remember exactly who got what but I do know there was a diabetic, casserole, crockpot, shortcut, and penny pinching cookbooks. 

Your challenge is to simply use the cookbooks and post the recipe here.  If you take the time to post a picture, great- and yes, it does count if you just pull the picture off of the TOH website.  Thats fine.  Make sure that you also include any adjustments you make to the recipe- I know that I make them to pretty much every recipe I try.

Get cookin!

Friday, December 10, 2010

Mitch & Deb's Buffalo Dip

This one's from my boss & his wife - we traded it for the sausage dip recipe.  We'll be trying it out this Christmas and let you know how it goes.  I called it Buffalo dip for two reasons:  One is that the recipe looks like it probably comes out tasting a little like the buffalo sauce on spicy chicken fingers or wings (which my boss has ordered for lunch every time we've ever eaten out... for 11 years).  The other is they are from Buffalo (MN, not NY)...

  • 2 (10 ounce) cans chunk chicken, drained
  • 2 (8 ounce) packages cream cheese, softened
  • 1 cup Ranch dressing
  • 3/4 cup pepper sauce, such as Franks® Red Hot®
  • 1 1/2 cups shredded Cheddar cheese

  • 1 bunch celery, cleaned and cut into 4 inch pieces
  • 1 (8 ounce) box chicken-flavored crackers


  1. Heat chicken and hot sauce in a skillet over medium heat, until heated through. Stir in cream cheese and ranch dressing. Cook, stirring until well blended and warm. Mix in half of the shredded cheese, and transfer the mixture to a slow cooker. Sprinkle the remaining cheese over the top, cover, and cook on Low setting until hot and bubbly. Serve with celery sticks and crackers.

Tuesday, December 7, 2010

Almond Chicken, South Beach Style

Tom and I voted this a keeper. The kids scraped the breading off, and then voted it to be a keeper.

Found here.

1/2 cup whole wheat bread crumbs
1/8 cup (1/2 ounce) grated Parmesan cheese
1/8 cup finely chopped almonds
1 tablespoon chopped parsley
1/2 clove garlic, crushed
1/2 teaspoon salt
1/8 teaspoon dried thyme
Pinch of ground black pepper
1/8 cup extra virgin olive oil
1 pound boneless, skinless chicken breasts, pounded to 1/2" thickness and cut into 6 pieces
Sprig Italian parsley, for garnish

Preheat the oven to 400°F.

In a medium bowl, combine the bread crumbs, cheese, almonds, parsley, garlic, salt, thyme, and pepper. Mix thoroughly.

Place the oil in a shallow dish. Dip the chicken first in the oil, then dredge in the crumb mixture. Place the chicken in a shallow baking pan.

Bake for 25 minutes, or until a thermometer inserted in the center of a piece registers 170°F and the juices run clear. (Do not turn the chicken during cooking.) Garnish with the parsley.

Nutritional Information:
383 calories
16 total fat (4 g sat)
91 mg cholesterol
15 g carbohydrate
41 g protein
1 g fiber
730 mg sodium

Russian Tea Cakes

aka Mexican Wedding Cakes aka "Brushin' your teeth cakes"

1 cup butter
1 teaspoon vanilla extract
6 tablespoons confectioners' sugar
2 cups all-purpose flour
1 cup chopped walnuts
1/3 cup confectioners' sugar (for rolling at the end)

Cream butter ane vanilla. Mix sugar, flour, and walnuts in a seperate bowl. Combine the two together. Mix until it is no longer crumbly. Roll into 1 inch balls. Bake in a preheated 350 oven for 12 mins. Remove and roll in sugar. Makes 36.

Apparently these are very freezable, too. I didn't get a change to try, though, because every time I pulled a batch out, they disappeared.

Friday, November 26, 2010

Homestyle Green Bean Casserole

From the South Beach Diet Cookbook- This is much healthier than the normal version, and I think it tasted better. I think it could have used more seasoning in the sauce, but I put it down here like it is in the book.

1/2 cup buttermilk
1/2 cup whole wheat bread crumbs
1/4 cup ground walnuts
1 onion, cut crosswise into 1/4 inch slices (onion rings)

Preheat oven to 500. Mix bread crumbs and walnuts together. Dip rings in buttermilk first and then bread crumb mixture. Be careful not to keep liquids in the crumbs to the bare minimum. Once it gets wet, the crumbs won't stick to the onions any more. Lay on a baking sheet that was sprayed with cooking spray. Spray onions with cooking spray, and baked for 20ish mins until golden brown.

Meanwhile, saute:
1 onion, chopped
1/2 pound sliced mushrooms
1/2 teaspoon of thyme
1/4 teaspoon salt

Saute until mushrooms release their liquid (about 3 mins). Sprinkle with 1/4 cup whole wehat flour and stir for 1 min. Then, add 3 cups 1% milk and stir constantly for about 3 mins until thick.

Add 1-16 oz bag of frozen green beans. Stir until beans are coated.

Place beans in baking dish (sprayed with cooking spray). Lay onions on top. Baked for 25 mins in a 400 degree oven.

Egg Nog Pie

I realize all may not be fans of egg nog. I wasn't, until a pregnancy did that weird thing when it changes your taste for something. So, thanks to my second child, Tom now has to share the egg nog with me. His family all loves it, so this little invention I came up with for Thanksgiving was a huge hit. The egg nog flavor isn't too strong. I have a feeling this will make a repeat performance later this year.

1 1/2 cup egg nog
1/4 cup milk
1 large package vanilla pudding

Mix together. Add in:

1/2 bag toffee chips (with or without chocolate, doesn't matter)
1 tub cool-whip

Mix with pudding.

Pour into a baked and cooled pie crust. You could also use a graham cracker crust.

Friday, October 29, 2010

Commit now...

To keeping the camera in the kitchen this holiday season.


Thursday, September 16, 2010

English Muffin Breakfast Pizzas

This looks really yummy.  I'm going to cheat and just give you the link.

Tuesday, September 14, 2010

A Plea and A Challenge

Okay, this pregnancy, for some reason, I have developed an intense adverse reaction to anything chicken.  So, please, please please- can we post some non chicken recipes? 

The challenge is that for every non-chicken recipe you post, you get a point.  The person with the most points wins.  Something cool.  I'll send you a brownie mix or something.  You have until September 30th at midnight. 

If you actually bring me something non-chicken, I'll give you 50 points automatically.  Just saying.  You'd totally win that box of brownies...

Monday, August 23, 2010

BYU Mint Brownies

When I worked in the CES office during college, there were a few weeks in the year that were absolute nightmares.  The opening week of EFY registration, Education Week and the worst, Women's Conference.  While Women's Conference is probably a very uplifting time for most women, my office dealt with the special needs women.  Like the woman who was disappointed in President Hinckley's talk and demanded her money back because she didn't feel the spirit.  Oi.  Anyway, mint brownies are the holy grail during this week.  Its nearly impossible to buy them because any place that sells them is out within the first 30 seconds of opening their doors.  One day, I had an assignment from my supervisor: the on-site registration desk in the WILK had an entire pan of mint brownies hidden away, cleverly disguised in a nametag holder box.  My mission was to get a dozen brownies from the WILK to the Harmon building.  Now, this isn't the longest distance wise trek across campus.  The WILK is in the middle of campus, and the Harmon building in on the north side of campus.  There's no fast way there.  If I was on the south side trying to get to the north side, I could hop in a car, but from the WILK, the nearest parking lot is almost as far as the Harmon building.  So I had to walk.  I managed to time it so that the bulk of my walking was while most of the women were in classes.  I miscalculated one thing: the women who were skipping classes, waiting in line at the Marriot Center to make sure they got prime tickets for President Hinckley's devotional.  As I approached the Marriot Center, I clutched the plate of brownies to my chest (don't worry, they were covered in many layers of plastic wrap).  I had women grabbing at the plate, pulling on my back pack, even offering large amounts of money (I think I got offtered $20 at one point) trying to take these brownies from me.  I had some women yelling obscenities at me because I was just a student and could have mint brownies anytime, but this was their only chance each year to get some. My supervisor saw me being accosted, pushed his way through the large group of women and helped me escape from a very dangerous situation.  The brownies were smushed, I had some bruises on my legs, but we made it.  Recently, BYU published the mint brownie recipe in the alumni magazine.  While many will think this was a very magnanimous action, I'd like to point out that they didn't publish their chocolate frosting recipe, which I think is really what makes the brownies good.


1 c. margarine
1/2 c. cocoa
2 Tbsp. honey
4 eggs
2 c. sugar
1 3/4 c. flour
1/2 Tbsp. baking powder
1/2 tsp. salt
1 c. chopped walnuts

12 oz. chocolate icing (Use your own icing recipe or purchase some chocolate frosting. You can also search the Internet for chocolate icing recipes.)

5 Tbsp. margarine
dash of salt
3 Tbsp. milk
1 Tbsp. light corn syrup
2 1/3 c. powdered sugar
1/2 tsp. mint extract
1-2 drops green food coloring

1. Melt margarine and mix in cocoa. Allow to cool. Add honey, eggs, sugar, flour, baking powder, and salt. Mix well. Add nuts. Pour batter into a greased 9-by-13 baking pan. Bake at 350 degrees for 25 minutes. Cool.
2. Prepare mint icing: Soften margarine. Add salt, corn syrup, and powdered sugar. Beat until smooth and fluffy. Add mint extract and food coloring. Mix. Add milk gradually until the consistency is a little thinner than cake frosting.
3. Spread mint icing over brownies. Place brownies in the freezer for a short time to stiffen the icing. Remove from the freezer and carefully add a layer of chocolate icing.

Sunday, July 18, 2010

Really good brownies.

2/3 C Cocoa
2/3 C Shortening, Melted (NOT NOT NOT butter flavored)
4 Eggs
2 C Sugar
1 teaspoon Vanilla
1 1/2 C flour
1 teaspoon baking POWDER
1 teaspoon Salt
1 to 1 1/2 C minature marshmallows
1 C Chopped nuts (optional)
Mix Cocoa and melted shortening in bowl.  In separate bowl beat eggs, sugar and vanilla.  Add to cocoa mix.  Add dry ingredients EXCLUDING marshmallows to cocoa mixture.  Mix well.  Stir in marshmallows.  Pour into 9x13 pan and bake @ 350 for 25-35 minutes.  Your fork or toothpick won't come out super clean because of the marshmallows.

Saturday, July 10, 2010

Chicken and black beans

I was partially inspired for this by one of the posts here, and by some recipes on all recipes. It is a combination of several recipes, but it was a hit.

2-3 chicken breasts
1 jar salsa (we used homemade)

Dump in a crockpot together. You can put it on high if you want it done faster, or low if you want it done slower. I did it on low, and the chicken took 3-4 hours. When the chicken is done, shred it and stir.

Either in the crockpot or on the stovetop (depending on how soon you are serving it), mix in:

2 cans black beans, rinsed
1 can corn
2 tsp cumin
2 tsp garlic salt, or garlic and salt
chili powder to taste

Heat together. Then, just before serving, add half a brick of cream cheese. Stir to combine.

We served this on chips with lettuce, tomatos, olives, and other normal taco topping. I used the leftovers on tortillas with spinach.

Thursday, July 1, 2010

Egg rolls

The other day, as I was reheating Sam's Club egg rolls, Tom said that it was too bad they couldn't be homemade. I said I could make them, but didn't, because this was easier. That led to a conversation where Tom first learned that, yes, egg rolls can be made at home.

Which means, next time it was his night to pick dinner, homemade egg rolls were it. I didn't actually use much of a recipe. I just started dumping things together, and it turned out pretty good.


egg rolls wrappers
1 lb ground hamburger (that's what I used this time. I may try ground sausage next time for more flavor)
1/2 head of cabbage
5-6 carrots
cumin, garlic salt, and one of those packet seasonings for sweet and sour sauce (you know, the place in the grocery store that has a shelf full of packets, which are a big pain for employees to dela with? Yeah, they had a sweet and sour sauce one)

Fry hamburger. Drain. Shred cabbage and carrots and add to meat. Add seasonings. Sometime, I may actually narrow down the best seasoning combination, but I didn't measure this time. But, you all can taste it out and figure out what you like.

Place in egg roll wrappers and seal with a beaten egg. Spray a cookie sheet with cooking spray. Place egg rolls on it. Spray egg rolls with cooking spray. This makes it lightly oiled so that they are still crispy even though you aren't frying them. You could fry them, but we are trying to be healthier here.

Bake at 375 for 10 mins. Flip and bake 12-15 mins more. Let sit for about 10 mins, long enough for them to crisp up a little, but not long enough to get cold. Serve with sweet and sour sauce or whatever else you want to dip them in.

A note- make sure your filling isn't very wet. Moisture will cause steam as it cooks, and that will cause them to split open. Another note- the egg adheres to the wrapper, not to egg, so you only want to wet one side of your seam.

I made 20, and we ate about 10 at dinner. The rest were placed in a plastic bag and put in the fridge. The mysteriously disappeared quite quickly over the next day.

Saturday, June 26, 2010

Homemade Pizza Sauce

Our family has committed to never ordering a pizza again.  In fact, we want to make as much of our pizza as possible.  So, today, we tried to make our own pizza sauce!  It was fabulous.  Way cheaper than buying a jar and it mixes up in a snap.  It may be even faster than trying to open one of those stubborn jars.  So here you go:

1 can tomato sauce
1 can tomato paste
1 1/2 tbsp italian seasoning
1/2 tsp sugar
1 tsp paprika
1 tablespoon garlic (we used the kind you get in a big jar from Sam's club.  It helps to have a lot of the juice with this recipe).

Mix it all together.  We used an immersion blender to make sure we got the paste blended in well.  But you could do it with some patience and a spoon as well. 

Yield is enough sauce for 4 pizzas.  Its also way cheaper than a jar of sauce.  From my calculations, this recipe costs less than $1.50 and a can of good sauce costs around $2.50.  And you can really only get two pizzas out of a jar of sauce.  So, instead of spending $1.25 per pizza for sauce, you're only spending about 36 cents. 

Friday, June 11, 2010


I've noticed that we tend to get a lot of spam comments on this blog.  Anything we can do to eliminate those?

Wednesday, June 2, 2010


My friend Analisa came over last week, and we made bread together. She has a great recipe that is super easy to make. Here it is:

First, make a sponge out of

3 1/2c. Wheat Flour (can also substitute 1/2c. of a grain mix for 1/2c. of this flour)
2 1/2c. Water
4tsp. Yeast

by mixing together the ingredients in your mixer until everything is wet. I remove the paddle after mixing, and throw a tea towel over the bowl.

Wait at least 20 minutes, but as long as 12 HOURS!! When you have a two-hour block of time that you know you'll be around for, finish making the dough by adding

4Tbsp. Butter (softened is best)
1tsp. salt (unless you use salted butter, then you leave this out)
1/4c. Plain Yogurt
1/4c. Honey
2 1/2c. Bread Flour, more or less (start with 2c.)

to the sponge. Use a dough hook to mix it together, and add remaining 1/2c. of flour a little at a time, until the dough pulls away from the bowl and is no longer sticky. You'll probably knead it for around 5 minutes, scraping the bowl down after additions, if necessary.

Next, spray two loaf pans with cooking spray. Flour your counter. Divide your dough into two. Roll the dough out as wide as the length of the pan, and as long as you can easily get it. Roll it up tightly, and stick it in the bread pan. Let rise until you get a nice crown, which should take around an hour. Bake at 350 degrees for 40 minutes. Cool on a rack until you can't stand to wait any longer, and enjoy!

Monday, May 17, 2010


AUNT WINNIE'S RAISIN CAKE, from the 'Chez Burnham ' recipe book.

*Aaron's Note: I found this in Grandpa's Journals, and thought it belonged here.

(A favorite request on birthdays. The caramel icing was best - like candy. Her children would peel it off and save it to eat last.)

Boil 2 c. raisins in two c. water. If not enough juice afterward, add water to make 2 cups. Let cool slightly.

Add 1 c. shortening 2 c. sugar

Stir in (sifted):

5 c. flour

2 t. soda

1 t. salt


½ t. nutmeg

½ t. cloves

1 t. cinnamon

Bake at 350° about 30 minutes.

Caramel icing: (Good on spice cake)

3 c. sugar 1 c. cream* ½ c. water

Melt 1 c. sugar in large fry pan or saucepan. When melted, add enough water (½ c.) to dissolve sugar. To this, add 2 c. sugar and 1 c. cream (sweet) and let cook until it forms a soft ball in water. set aside till it stops bubbling, abt. 5-10 minutes. Whip with spoon till thick for cake. Don't wait too long!

* Can subsitute rich milk. (Half and half?)

Thursday, May 6, 2010

Philly Cheesesteak Sandwiches

Oops. I posted my recipe on my blog instead of this one.  I'm too lazy to redo it, so here's the link.

Saturday, May 1, 2010


Dallin copied this kind of wierd recipe off a cooking show, and wanted to try it. Then he mixed the batter while I was out getting cherry pie filling for it, without help, so I was doubly surprised when it turned out to be really good.

Spread 12 ozs cherry pie filling in a buttered cast iron pan.

Mix 2 eggs
1/4 c sugar
1/2 c milk
1 tsp vanilla
1/2 c flour

Pour over cherries.

Bake uncovered 30 min at 400 deg.

Sprinkle with powdered sugar.

Sent via BlackBerry from T-Mobile

Sunday, April 18, 2010


(by request)

2 8-oz. packages cream cheese, softened (you can use light cream cheese)
2 c. (8 oz.) shredded sharp cheddar cheese
3 Tbsp. finely chopped green onions
1/4 c. finely chopped bell pepper (any color; I used red and orange mini peppers because I like the color and, well, I had some lying around the house that needed to be used!)
2 tsp. seasoning salt
1 small can crushed pineapple, drained very well (you may want to press in a fine-mesh strainer)
1/2 c. pecan pieces, chopped (you can also use pecan "chips")

Shred the cheese yourself. Preshredded cheese won't mush into the ingredients. Chop other things very finely! Mix everything but the pecans together. It takes using your hands to get it all thoroughly mixed.

Shape into a ball and roll in the pecans. Put it in the fridge to set. Serve with crackers or veggies.

Saturday, March 27, 2010

Crock Pot Chicken

So, even though we're back into our apartment now, we're still having some issues.  Like, our oven only broils, and we're short one burner- which wouldn't be a big deal, except its the one big burner.  Fortunately, we did get our crock pot replaced, so I've been doing a lot of experimenting with it.

Spray crockpot with cooking spray.  Add one chicken breast per person eating, or if you're being healthy and want to split the chicken breasts, you do math.

Cover with one jar of salsa.  I like Newman Peach Salsa.  It gives it a nice sweet flavor.

Cook for 4 hours on low.

Add 2 cans of drained black beans.  Cook on low for another 4 hours ish.

Serve with cheese and sour cream.  Its kind of a goolash.  Add fritos if you're feeling frito-ish.

Eat.  This gets better with age.  Optimal age is 2 days, I wouldn't recommend more than 4. 

Cream Cheese Dip

I made this to dip my cinnamon chips in last night, and it was a hit. It could be used as a fruit dip, too.

2 blocks of cream cheese
1/2-3/4 cup brown sugar
2 tablespoons milk
a splash of vanilla (to taste)

Let cream cheese soften. Throw it all in a mixer and whip it together.

Friday, March 26, 2010

Contest time

Okay, we need more recipes.

Here are the rules:

1. One point per dessert recipe.
2. Two points for non-dessert recipe.
3. A bonus point per picture that YOU took. (So, make the recipe, take pictures along the way, like fancy cooking blogs do, and you can get a whole bunch of posts.)
4. All recipes must be tried by you, and may not have been previously posted.
5. You lose all points for that recipe if you don't label it.

Contest ends Saturday, April 3oth at midnight.

Winner will receive a prize, of some sort. I'm thinking chocolate. You also get bragging rights.

Edited to change end date. After Emma's comment, I realized that, with all that is going on, one week just isn't enough. We'll go for just over a month.

Saturday, March 13, 2010

Hot Pockets

I made these for Amy's crew, and I heard they were a hit. My kids love them, too. They are very freezable. Just cook them up, and toss them in the freezer, and they easily reheat in the oven. (Don't reheat them in the microwave, though. They are chewy and weird.)

1 1/2 cup warm water
1 Tbsp sugar
1 Tbsp yeast
1/2 tsp salt
3-4 1/2 cups flour

Combine water, sugar, and yeast, and let stand about 10 mins. Mix in salt and 1 1/2 cups flour. Add flour gradually until it forms a sticky dough. (You want it a little stickier than normal bread dough, but not so sticky you can't work with it.)

Let it rise until double in size (45 mins -1 hour).

(Note: If you want to, right here, make these into breadsticks, cinnamon sticks, or pizza dough, that works, too.)

Pull off small balls and roll them out into a disc. I do one hot pocket at a time. I tried rolling out half the dough and slicing it into sections, but that didn't work as well. Put filling in (see below), and pinch the edges. Brush with egg wash. Bake at 425 for about 12-15 mins.

Now, for fillings, I have tried the following:

-chicken, spinach, cream cheese, and seasonings. I thought it was great; kids weren't fans.
-pepperoni, cheese, pizza sauce.
-sausage, cheese, marinara sauce.
-ham and cheese (Tom's favorite)

I've found 2-3 tablespoons of total filling is about right. It depends on how big of a pocket you make. My next ones, I want to do some dessert ones with pie fillings and a cinnamon/sugar sprinkle on top.

Friday, March 12, 2010


These are not that hard to make! I don't know why I don't make them more often. Makes about 10.

2 Eggs
1 C.Milk
1 Tbsp Melted Butter
1 C Flour
Pinch or two of salt

Half fill muffin cups. Put them in a cold oven (I think this also works better if the eggs and milk are at room temperature. The idea is to raise the temp gradually). Start the oven going towards 450 degrees for 15 minutes, then another 20-25 minutes turn it down to 350 degrees.

Pork Tenderloin in Sauce

My own invention:

1 Pork Tenderloin (remove silverskin and cut in to chunks)
2 Tbsp Olive Oil
2 Tbsp Butter

Melt the Butter and Olive oil together. Sprinkle salt and peper on the Pork Tenderloin pieces. Fry. You could stop here, and they would be tasty. But I used a Cast Iron Fry Pan because it could go straight from the stovetop to the oven:

1 can Chicken Broth
4-5 Tbsp Ketchup

Put it in the oven, stirring occasionally until the Broth and Ketchup are heated and combined. You could stop here, but it gets better:

2-3 TBSP corn starch
1/2 C. Milk

Add it to the sauce. Put it back in the oven. Let it cook down and thicken. You can cover it loosely with Aluminum foil if you like.

Serve over noodles or bread or potatoes or whatever starch you feel appropriate. (I made popovers to go with it, and it was all yummy.)

Spinach & Tomato Pasta Salad

Sautee minced garlic in olive oil.

Toss in a lightly chopped pile of spinach and some halved cherry tomatoes. Salt & Pepper.

Add some pre-cooked spiral pasta, lightly salted. Sprinklie on Grated Parmesan and Asiago cheese.

I think the basic idea came from Giada (Food Network) but I can't find it online. But it was very tasty, served as a side to broiled salmon.

Monday, January 25, 2010

All purpose cleaner

Disclaimer: This recipe is NOT edible. I will not be held responsible for any eating of it.

I got this for Christmas from a friend, and it works really, really well. She made hers with Palmolive, and it's really sudsy. She said she normally uses Dawn, and it's better. When I make it, I will try using Dawn.

1/4 c vinegar
2 tsp borax
3 1/2 cups hot water
20 drops of essential oil (lavendar, tea tree, lemon, peppermint)
1/4 c dish soap (add last)

Put it all in a spray bottle and shake.

I use it in our kitchen and bath, and it's been really great.

Saturday, January 16, 2010

Yam Casserole

This one definitely does not meet Melissa's challenge. In fact, it is preparing fruits and veggies much like Aaron and Tom prefer to- coated in a thick layer of sugar.

4-5 medium yams boiled and peeled
4-5 Apples Peeled and sliced
Alternate Yams and apples in casserole dish.

Boil Together:
1 c. white sugar
2 c. water
4 Tb. cornstarch
1 tsp. salt

After thickened add 1/4 c. marg./butter
Pour sauce over apples and yams and cook 1 hour at 350
Add grated orange rind to sauce for flavor.

Be sure not to overboil yams-mushy is no fun! :)

Monday, January 4, 2010

A New Challenge

Okay, so as most of you know, I'm cutting out refined sugar from my diet. Like totally. I will spare you the details, but even the smallest piece of sugary cereal makes me incredibly sick. I do okay with brown sugar, but no white sugar at all. Right now, I know there's probably more that I can't eat, but the only thing I've been able to pin down for sure is sugar.

Having been raised in this family, I'm sure you can all see the problem this presents. So I need recipes that don't use sugar.

Ready go!

Friday, January 1, 2010

Baked Creamy Chicken Taquitos

I made this last night, and Tom said it was better than the storebought ones he loves. I may try making lots next time, and freezing them. They were a hit, though. I got them from, which is my favorite cooking blog. They have recipes that taste good, and can be cooked by the normal person.

Here's the link, because I'm lazy like that. (Actually, for some reason, I just haven't been able to copy and paste it here, and I don't have time to type it out.)