Thursday, October 15, 2009

Jalapeno Ranch Dip

This is a great refreshing mexican dip that is always a hit. We love it! It can be made spicier or not--it's up to you. :)

Jalapeno Ranch Dip

1 packet Ranch dip mix (regular or fiesta)
1 1 /2 c. sour cream
1/2 c. milk (or buttermilk)
jalapenos (from a jar)
fresh cilantro (a bunch of leaves to taste)

Put sour cream and milk into blender. Add the ranch packet, some jalapenos (amount depends on how much of a kick you want--I start with 5), and a handful of cilantro. Blend it all up and taste. It will get spicier as it sits. Dip tortilla chips in it and just try to stop. ;)

Friday, September 18, 2009

Sweet Texas Cornbread

I never cared much for cornbread UNTIL I found this recipe. I love it so much. So easy and so yummy!

Sweet Texas Cornbread

½ c. butter, melted
1 box Jiffy cornbread mix
1 can cream style corn
1 egg
1 heaping T. sugar

Melt butter in 8 X 8 pan (or a round cake pan or pie dish). Mix together egg, creamed corn, and cornbread mix. Add sugar and stir. Pour into pan and stir into butter, until just blended. Cook at 350 degrees for 45 minutes or until golden brown.

Monday, September 14, 2009

Ham Fried Rice

This is a favorite in our house and it's easy to throw together. It's also great for using a variety of ingredients you might have leftover in your fridge from other meals as far as veggies--peas, corn, carrots, beans, diced ham, scrambled egg, etc. It can be made in bulk or small amounts.

Ham Fried Rice

Cook rice according to package directions. I use basmati rice and cook 2 c. rice with 3 1/2 c. water and a little butter thrown in there, too.

In a wok or large frying pan add a small amount of oil or butter and throw in:
1 onion, finely diced
3 carrots, sliced thinly or cut in small, bite size strips (again--you can use whatever veggies you want)
1 c. corn (frozen or drained from can)
1 c. peas (frozen is what I always use)
Sprinkle in your favorite oriental sauce--soy sauce, teryaki, etc.

Cook together until onion is clear, but don't let veggies get mushy. Then add 1 c. diced ham. Add rice to pan with veggies and mix together. Add more sauce to taste. Make a small well in the middle where you can see through to the bottom of the pan. Add 2-3 eggs and scramble. Mix everything together and let cook for a couple minutes and it is ready to go! Add more sauce according to taste. We always add a little more when it's on our own plates, too.

I've also made this with chicken pieces or pork or you can make it vegetarian. We like to serve the rice with egg rolls.

Friday, September 4, 2009

Potato Corn Chowder

Last night I made some really yummy Potato Corn Chowder. I got the original recipe from my mother-in-law, who I think is a great cook, and I have tweeked it a little for my family. Here is my version. It makes quite a bit so cut it in half or else save it for leftovers if you don't need so much. It does not freeze well, though.

Potato Corn Chowder

1 onion, chopped
2 cloves garlic, minced
2 T. butter
*In the bottom of the pot melt butter and add onion; cook until translucent. Add garlic and cook for just a minute.

Add 6 cups water with 3 chicken boullion cubes or you can use chicken stock. Next add about 6 potatoes, peeled and chopped into bite-size pieces. While the potatoes are cooking cut up:
1 head cauliflower, 2 bunches broccoli (you could also add carrots or beans--whatever your family like). Then throw in 2 cups frozen corn (or you could use 2 cans corn, either--oh, creamed corn is absolutely yummy to add into this, too. I didn't have any last night, though). Last I throw in 2 cups diced ham and let this all simmer together for a little while (you would not have to add meat if you don't want to). To season add salt and pepper to taste and if you have a favorite seasoning salt you could use that, too. To thicken this to a chowder I add a little milk and then stir together some flour and cold water (probably about 1/2 c flour and the same amount of water, maybe a little less) and stir it into the soup. Honestly, I just do it by site and feel and don't measure much. ;) If it's not thick enough add some more thickening.

Top with grated cheese, small scoup of sour cream, chopped green onions, bacon bits, etc--whatever you have!

Tuesday, August 25, 2009

Oatmeal Chocolate Chip Cookies

Sorry for the year long absence! A friend of mine :) told me I needed to put more recipes on here so here I am. Thanks for the encouragement!

I'm making my Grandma Johnson's Oatmeal Chocolate cookies today so I thought I'd share her recipe. My favorite thing to do is to freeze them and eat them cold. That's what she always did and had boxes of cookies she pulled out from the freezer for us to eat when we came to visit.

Oatmeal Chocolate Chip Cookies

3/4 c. brown sugar
3/4 c. white sugar
1 c. shortening
Cream together in mixer.

2 eggs
1 t. soda dissolved in 1 t. hot water

Then add:
2 c. flour
1/4 c. milk
2 c. oatmeal
1 t. vanilla

Mix well and then stir in 1 pkg. chocolate chips and 1/2 c. chopped nuts. Bake 8-10 minutes at 375ยบ.

Monday, July 28, 2008


My dad brought this recipe home from Brazil, where he went on his mission for our church. It has always been a family favorite. It's basically a Brazilian smoothie, but not as thick and not as cold, unless you add the ice. The ice isn't an original ingredient, but I like it cold so I added it.

2 very ripe bananas
1 c. milk
1 t. vanilla
3 T. sugar

Blend all ingredients in blender until smooth.

Fruit Smoothies

We love to make these smoothies any old time. They are yummy and refreshing and I like to hope they are healthy, too. :) They are something I just throw together so it's not very technical. Sorry!

Fruit Smoothies
Bananas (1-2, if you want)
about 1/2 cup or a little more of yogurt (usually vanilla, but any flavor will work!)
Frozen fruit (strawberries, peaches--my favorite combo, but you can use any frozen fruit)
About 2 cups of juice (we like the Dole blends like orange-peach-mango)

Blend all together until smooth. If it's too thick add more juice. YUM!