Sally Lunn Bread

This is a recipe that was handed down from my great-grandmother. It is truly a family favorite that has been passed down through generations.  My mom loves this bread and had it all the time growing up. A special "thank you" to my aunt Karen for finding this recipe and sharing it with us! I love this bread because you don't have to knead it and make a huge flour-y mess all over your counter. It is sweet, easy, and delicious (it tastes best with butter and jam)! If you would like to learn more about Sally Lunn bread and where it originated, click here.


1 C. hot milk
1/4 lb. butter
1/4 C. sugar
1 t. salt
1 pkg. dry yeast
1/4 C. warm water
3 eggs
3 1/2 C. white flour

Mix the hot milk, butter, sugar and salt in a large bowl and let cool to lukewarm. Stir the yeast into the warm water and let it stand for 5 minutes to dissolve. Add the dissolved yeast and the eggs to the first mixture and beat vigorously. Gradually add the flour. Cover and let rise in a warm place until about double in bulk. Spoon the mixture into a buttered loaf pan. Preheat oven to 350. Bake for 50 minutes.

Creamy Tomato Basil Soup with Sausage

Last week I posted grown up grilled cheese sandwiches,  this is my version of grown up tomato soup, and it is WAY better than anything you can buy in a can!  You can make this with or without the sausage, both ways are good!

1/2 c. wondra flour (or regular flour, I just think the wondra flour mixes in better)
1/2 c. butter
4 c. chicken broth (1 large carton)
2 cans diced tomatoes
1 Tbsp basil
1 tsp. oregano
1 c. grated parmesan cheese
2 c. half and half
1 lb. italian sausage

Combine the butter and flour in a large sauce pan over medium heat.  Gradually add the chicken broth letting the mixture thicken as you add more.  In a blender add the two cans of tomatoes (don't drain) and the basil and oregano.  Pulse it just a few times (you don't want the tomatoes totally blended).  Add this tomato mixture to the sauce pan.  Now let it all simmer over medium heat for about 15 min.  Meanwhile shape the italian sausage into small meatballs and thoroughly cook them in a fry pan, then move the sausage to a plate lined with paper towels and pat off excess grease.  Turn the heat on the soup to low.  Whisk in the parmesan cheese and half and half, then add the sausage and let it cook on low for about 5 more min, stirring occasionally.

Key Lime Pie

 Key lime pie has got to be my #1, favorite kind of pie. I can't get enough of it! This is a super easy recipe (it is even EASIER if you just buy a pre-made graham cracker crust). Thanks Mom!

1/3 c. butter
1/4 c. sugar
1 1/4 c. finely crushed graham cracker

4 large egg yolks
1  14 ounce can sweetened condensed milk
1 lime
1/4 cup key lime juice
2 teaspoons lime zest
Whipped topping to garnish

For the crust:
Melt butter, add sugar and then add crushed crackers.

Spread evenly into 9" pie plate and press onto bottom and sides to form an even crust.
Chill for an hour until firm OR bake at 375-degrees for 5 min and allow to cool before filling.

For the filling:
Pre heat oven to 350-degrees. With electric mixer beat the egg yolks until they are thick and turn to a light yellow.  Slowly add sweetened condensed milk while mixing on a low speed. Zest 1 lime, then juice it. Pour the fresh lime juice into a 1/2 cup measuring cup then fill the cup with the Key Lime juice to make a full 1/2 cup of juice. (I like the Nellie & Joe's Famous Key West Lime Juice.)  Gradually add the lime juice and zest and continue to mix on a low speed just until blended. Pour the mixture into the prepared pie shell and bake 15 minutes.  Remove and let cool.  Serve with a garnish of whipped topping and a small slice of lime if desired.

Hint: Save the egg whites and add them to a couple of eggs for scrambled eggs for breakfast the next day. They will taste the same but be a little healthier.

Grown Up (Margherita) Grilled Cheese Sandwich

Simply put, these are amazing!  I think I had this for lunch for 4 days in a row.  The combination of the sourdough, mozzarella, pesto, and balsamic is so good.  Grilled cheese is not just for kids anymore!

Sourdough Bread
Fresh Mozzarella (sliced thick)
Pesto
Tomatoes
Arugula Lettuce
Balsamic* (see below)

Butter one side of two slices of sourdough.  Place one of the slices of bread in a fry pan over medium heat.  Layer with sliced mozzarella, then a thin spread of pesto, then sliced tomatoes (I also like to salt and pepper my tomatoes).  Put on the top slice of bread and grill both sides until toasty.  Remove to a plate and open the sandwich to add the arugula tossed in some balsamic.  Put sandwich back together and enjoy!

*I highly recommend investing in a good bottle of balsamic.  My husband got me this stuff for Christmas and it is amazing the difference between this and the cheap stuff.  This was almost like a balsamic reduction, it comes out more thick like a syrup.  And the taste is incredible!

Peanut Butter Bars

My sister made these the other day and I think I ate about half of the pan all on my own. Enough said. 

3/4 c. peanut butter
3/4 c. butter
3/4 c. sugar
3/4 c. brown sugar
1/2 tsp. salt
3/4 tsp baking soda
1 1/2 c. flour
2 eggs
1 1/2 tsp vanilla
1 1/2 c. oatmeal
16 oz. milk chocolate frosting

Mix all the ingredients together (minus chocolate frosting) and pat down in an ungreased cookie sheet/jelly roll pan. Bake at 350-degrees for 12-14 minutes (do not overcook). Top with chocolate frosting.

Italian Sausage Lasagna

I love this lasagna. it may not look the prettiest but it tastes amazing.  I love the taste of the sausage and fresh mozzarella together and the best part is that you don't have to pre-cook the noodles.  It cooks up in the juices of the tomato sauce.  I like it with spinach but my kids aren't crazy about it.  It is especially good with our yummy breadtwists!

2 pounds ground sausage (I like to use italian sausage)
1 pkg lasagna noodles (uncooked)
1 Tbsp minced garlic
1 Tbsp olive oil
2 small cans tomato paste
4 cups of water
1 Tbsp Basil
1 tsp. oregano
1 tsp. salt
1 pkg of spinach (optional)
1 to 2 lbs grated mozzarella (to taste, I like a lot of cheese!)
1 large container of cottage cheese

In a large fry pan, cook the sausage until browned. While the sausage is cooking put the olive oil and garlic in a saucepan and cook til garlic starts to brown. Then add tomato paste, water, basil, oregano, and salt to the pot. When smooth and heated through add sausage (drain grease) to the tomato mixture. In a 9x13 pan layer the following order. First a layer of noodles (uncooked), then half of the tomato mixture, half of the cottage cheese, and half of the mozzarella cheese (and spinach). Repeat the noodles, tomato mixture, cottage cheese, spinach, and mozzarella cheese. The MOST important part is baking it uncovered. I know from experience that i will be super runny if you cover it. Bake at 325 for 1 hour then remove from oven and let sit for 15 minutes before cutting into it. This will help it thicken a tiny bit.

Our Version of Nothing Bundt Cakes' Chocolate Chocolate Chip Cake

(re-post of original post 9/5/08) This is a MUST TRY. There are few things I love more than Nothing Bundt Cakes. They are pricey, but worth it. If you don't have a Nothing Bundt Cakes nearby the next best thing is to make your own. I have tried my hand at several bundt cakes and this one (so far) is my favorite!

1 pkg. devils food cake, German chocolate cake, or chocolate cake mix
1 pkg. instant chocolate pudding
1 c. sour cream
4 large eggs
1/2 c. water
1/2 c. oil
1 1/2 c. mini chocolate chips
2 (8 ounce) pkgs. cream cheese, softened
1/2 c. butter, softened
3-4 c. powdered sugar
2 tsp. vanilla extract

Mix first six ingredients together with a beater. Add chocolate chips. Pour into a greased bunt cake pan (cooking spray works best). Cook in oven at 350 degrees for 45-50 mins. Remove from oven. Let cool for 20 mins. Remove from pan. (I think it tastes best if you put it on a serving plate, wrap it well in Saran Wrap, and let it sit overnight in the fridge before frosting and serving..) In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the powdered sugar (start with 2 cups then keep adding more until it is nice and thick). That's it!

Kristen's Shrimp Tacos

Here is a great recipe for those of you that have made resolutions to eat a little healthier.  We first had these when we used to live in California by my cousins Cory and Kristen.  They always blew us away with their amazing culinary skills.  This recipe is a favorite from them that we make regularly!

Coleslaw:

4 cups shredded green cabbage

3 Tbsp Lime Juice

1 1/2 Tbsp dried oregano

-Toss and season with salt.

Cilantro dressing:

1/2 cup mayo

1/2 avocado

1/2 cup cilantro

3 Tbsp lime juice

1/8 tsp cayenne pepper

-Mix thoroughly in a blender adding a little water if needed.

Shrimp:

1 pound shrimp

pinch of sugar

1 Tbsp vegetable oil

-Peel shrimp, pat it dry, season with salt, pepper, and sugar. Heat oil over high heat and add shrimp. Cook until shrimp are curled and pink.

Layer the sauce, shrimp, and cabbage in a warm corn tortilla. We topped it with a little cotija (or feta) cheese.

Elise's Chicken Marsala

I got this recipe from my sister, Elise. It is one of those really quick, easy recipes that tastes like you spent all day in the kitchen. I have had the Olive Garden Chicken Marsala and I like this one much better. It has way more flavor! This makes about 8 normal servings... we usually half the recipe. Thanks Elise!

3 Lbs. chicken breasts cut into strips (or 3 lb. bag chicken tenders, thawed)
3/4 c. flour
3/4 tsp. salt
3/4 tsp. pepper
1 tsp. dried oregano
4 Tbs. butter
4 Tbs. canola oil
1 tsp. garlic
1 pkg. (24 oz)  fresh sliced mushrooms- (from Costco)
2 c. Marsala cooking wine
1 c. chicken broth
1/2 c. milk or whipping cream
1 c. water
1/4 c.corn starch (or more if needed)
Spaghetti or Fettuccini noodles (prepared)

In a lg. zip lock bag combine flour, salt, pepper, and oregano.  Add chicken and shake until well coated.  In electric fry pan or lg. skillet combine butter, garlic and oil.  Add chicken.  Cook over medium heat (about 300 degrees) until done, turning after about 6 minutes. Remove chicken from pan and add mushrooms.  Cook mushrooms 3 min.  Add marsala, chicken broth and milk or cream to mushrooms.  In bowl, combine water and corn starch until smooth.  Slowly add corn starch mixture to marsala sauce until thickened.  (I like it a little thicker...about the consistency of gravy.  Place chicken back into pan and let simmer for 3-5 minutes.  Serve over cooked noodles.

Quick Calzones

These calzones are so easy to whip up and they are really yummy too.  The best part is that my kids love them.  They like adding their own toppings and marking which one is theirs with slits at the top.

Rhodes Texas Rolls
Pizza Sauce (see below)
Your Favorite Pizza Toppings
Mozzarella Cheese

Thaw rolls until soft and risen. Roll each roll out into a 7 inch circle. Fill with sauce, cheese, and toppings. Fold over and seal edges. Make a few slits in the top. Place on a cookie sheet lined with cooking spray. Bake for 20 minutes at 350.

Our Pizza Sauce:
Brown about a Tbsp of minced garlic in olive oil in the bottom of a sauce pan. Add 1 small can of tomato paste, 1 small can tomato sauce, and 1 tomato, lightly blended. Then add 2 tsp. basil and 2 tsp. oregano and salt and pepper to taste. Simmer for half an hour.

Macaroni & Cheese

I don't know about you, but I am not a fan of Mac & Cheese that is all dry and grainy (it seems a lot of homemade Mac & Cheese recipes come out that way). This recipe is not that way. At all. This is just a simple, quick, cheesy, Mac & Cheese that your kids will actually eat... and like. Let's be honest, kids like the "Blue Box" macaroni and cheese and this is a lot like it (consistency and taste), but better. It is rich and creamy, just the way it should be. This makes quite a lot so be prepared to share!

1 pkg elbow macaroni
1/2 c. butter, cut up into chunks so it melts easier
8-10 oz.Velveeta, cut into little cubes
2 c. cheddar cheese, shredded -- get a block and shred it yourself. Trust me!
1/2 c. milk (or to taste)
salt & pepper to taste
paprika (optional.. I just use it for a little extra flavor and pretty color)

Cook macaroni according to package directions (al dente) in salted water. When macaroni is cooked, drain and return to pot on low heat. Immediately add butter. When butter is melted, add cheeses and milk. Keep stirring until cheese is melted. If it is too thick, add more milk.. if it's too thin, add more cheese. You want it to be the consistency of the Blue Box stuff. Add salt, pepper, and paprika (optional). Stir well and serve immediately.

**If you save the leftovers, just refrigerate and when ready to eat--pop it in the microwave with a little milk, stirring every minute so it doesn't dry out.

Mom's Christmas Caramels

I have so many Christmas memories of wrapping these caramels in wax paper for our neighbors.  We would wrap plenty for ourselves but they would never last long.  These are definitely my favorite when it comes to caramels, nothing else even compares.  I'm not even sure how long my family has made these, but we have had them at Christmas time as far back as I can remember.

2 cubes real butter (not margarine)
2 cups heavy whipping cream
2 cups sugar
2 cups Karo syrup

Combine all ingredients in a large pan. Stir and bring to a boil and continue boiling until candy thermometer reaches 240 degrees. Pour into a large cookie sheet and cool. Once cooled cut into bite size squares and wrap in wax paper.

Our Version of Melting Pot's Spinach Artichoke Cheese Fondue

I love this fondue. It is one of my favorites at Melting Pot and I nailed it on the head (with a lot of help from my waiter.. he was nice enough to pretty much hand the recipe to us last time we were there). My husband and I do a fancy Christmas candlelight dinner each year and this is what we made for part of it this year. It was perfect. I am telling you, this IS the recipe.

3 oz. vegetable broth
appx. 1-2 oz. fresh spinach, chopped
appx. 1-2 oz. artichoke hearts, chopped
1 Tbsp. chopped garlic
2 1/2 oz. Butterkäse cheese* (if you can't find this, you can substitute Farmer's Cheese or Romanian Cream Cheese.. if you can't find these either, see the recipe below to make your own "fake" Butterkäse.)
2 1/2 oz. Fontina cheese
1 tsp. grated Parmesan cheese
dash Tabasco sauce

Heat vegetable broth in fondue-type unit or similar cooking pot. When hot (do not bring to a boil) add  spinach, artichoke hearts, and garlic and mix well. Combine Butterkäse and Fontina and add a little bit at a time to spinach/artichoke mixture, stirring constantly until you reach your desired consistency. Stir in Parmesan cheese and Tabasco sauce. Serve with french bread pieces and/or lightly steamed vegetables.

*Fake Butterkäse (Keep in mind, the fake really isn't quite as good so try your hardest to find the real Butterkäse. Only use this recipe if you are desperate and truly can't find it anywhere):
Mix 1/2 brick (4oz) of cream cheese with 1/4 cup of buttermilk and 1/2 tablespoon of sour cream.. you would only use 2 1/2 oz. of this so a LITTLE more than half of what this recipe would make.

Publicity

Check out our new Publicity Page! If you are in Utah, Erica will be on KUTV 2 News Fresh Living today at 1:00! You can find the video here:
http://connect2utah.com/recipes-and-life/fresh-living-main

The recipe Erica made on the show was our  Warm Bacon Cheese Dip in Sourdough

English Toffee

This is the best English Toffee recipe I have ever had.  This version is from my mother-in-law, thanks Mary Ann!  My husband actually made up this batch, and I think it was gone within 24 hours.  If you want enough to fill an entire cookie sheet, I would suggest doubling it.

1/4 tsp. salt
1/2 tsp. vanilla
1 cup butter
1 cup sugar

Combine in a sauce pan over medium heat.  Stir until butter and sugar are dissolved together, then bring to a rolling boil.  Cook until the mixture turns a carmel brown and reaches the crack stage (we used a candy thermometer and it was around 310 degrees).  Pour over a handful of your favorite nuts (we used peanuts) on a cookie sheet lined with cooking spray.  Spread it flat, and immediately sprinkle on a handful of milk chocolate chips.  When the chocolate chips start to melt, spread them evenly over the toffee.