Saturday, September 27, 2008

Inviting friends and family

Hey guys! Just so you know I want you guys to feel free to invite anyone you want join in this fun cooking blog.
Or if you're browsing and reading this blog and want to post too just let me know and I'll send the invitation.
By the way, I really want to make some Twice Baked Potatoes now. Just reading and looking at the pictures is making my mouth water. Mmmmm!

Twice Baked Potatoes

I've had these once or twice, but this was the first time I've made them. They are sooo good and worth the cooking time!

4 large baking potatoes (I used 6 small potatoes)
1/4 cup milk
salt to taste (I also used pepper)
1/2 T butter
1 1/4 cups shredded cheddar cheese
*Next time I'll put in bacon and green onions!


1) Preheat oven to 350 degrees.

2) Clean & scrub potatoes. Pierce skin with a fork twice.

3) Bake at 350 for about 1 hour or until the potatoes are soft & firm.

4) Let potatoes cool slightly. Cut potatoes in half and scoop out pulp within 1/4 inch of the shell edge. Mash the pulp with milk, salt, some cheese and butter to taste.

5) Stuff shells with mashed pulp mixture and sprinkle tops with grated cheese. Place potatoes on baking sheet and bake at 350 for 15 minutes or until cheese is melted and bubbly.

Recipe found on Submitted by Sally Oh.

I've used allrecipes before, but I was always frustrated because it gave you so many recipes. This time I used the ingredient list for potatoes, butter, and milk and I found this recipe! So delicious! :)

Thursday, September 18, 2008

Strawberry Poke Cake

All of the recipes I've added have been desserts. What can I say?...mmmm


1 Yellow Cake Mix
1 Large Strawberry Jell-O Packet
1 Small Instant Vanilla Pudding Packet
1 Envelope Dream Whip
1 Small Container Cool Whip
1 tsp Vanilla
1 to 1 1/2 Cups Cold Milk


-Bake cake according to directions on box
-Cool for 20 minutes

-Combine Jello-O packet with 1 1/2 cups boiling water
-Stir until Jello-O is completely dissolved
-Poke holes in cake
-Pour over cake
-Refrigerate for 30 minutes

-Combine pudding packet, dream whip envelop, vanilla, and milk
-Mix for several minutes until fluffy
-Spread over cake
-Refrigerate for 1 hour

-Spread cool whip for top
-Refrigerate until ready to serve

Sunday, September 14, 2008

Zucchini Soup

I got this from a ward cooking club night. Even though you may think of zucchini and soup and go huh?, it is so delicious. Even my picky 18 month old will eat it!

1 cup chopped onions (I use 1/4 cup dried)
2 tbsp butter
3 (or more) cups sliced zucchini
2 cups (and a bit) chicken broth
1/4 tsp salt
1/3 tsp pepper
1/2 cup half and half

Grated Cheddar Cheese
Sour Cream
Cooked crisp, crumbled bacon, or bacon bits

In a large saucepan cook onions in melted butter until tender. Add slided zucchini and chicken broth and bring to a boil. Simmer until tender (about 15 minutes). Add salt and pepper. Cool slightly. Pour mixture into blender and puree it. Return to saucepan and add half and half. Reheat, but do not boil. Garnish with grated cheese, sour cream and bacon bits. This makes 4-6 servings.

Monday, September 1, 2008

Black Bean and Rice Soup

I got this recipe from my sister-in-law and it is awesome. It's really easy and fast (especially nice for those days when you get home from work and don't feel like making some elaborate meal). I even make extra and then freeze some for a SUPER easy meal later.

Black Bean and Rice Soup

2 cans black beans, undrained
3 cups water
1/2 cup chopped onion
1 envelope Italian Salad Dressing Mix
1 1/2 cups minute brown rice, uncooked

Place 1 1/2 cans of beans with liquid in blender. Blend until smooth. Pour into large saucepan. Stir in remaining beans, water, onion and dressing mix. Bring to a boil. Stir in rice. Reduce heat to low, cover. Simmer 5 minutes. Top with sour cream, chopped cilantro, chopped red pepper, shredded cheese, guacamole, crushed tortilla chips, or whatever else you want.