Monday Moments - It's a Utah Thing...and it's treating one of you to a free lunch!

I’ve been thinking a lot lately about tradition. Maybe it’s the holiday season or maybe it’s being a new mom, wanting to create and establish tradition with my young little family. I grew up with wonderful traditions; many of which revolved around food. Decorating sugar cookies on Christmas Eve, devouring angel food cake every year on my birthday, walking with my cousins to get iron-ports from the soda fountain by my grandma’s house, or the drive-through in Moab that made the best toquitos. Whether we realize it or not, food instills tradition, little flavor bursts of wonderful memories.

For many people growing up or going to school in Utah County there’s one place that is certainly a tradition. Burger Supreme is more than just a local burger joint. It’s a family tradition. Family owned, it’s been a staple of the valley for as long as I can remember.

What’s even better…the food. The burgers are thick and juicy. Made from fresh, never frozen beef, delivered daily. They’re charbroiled, which in my opinion is the only way to have a hamburger, then piled high with fresh toppings. Their fries are thick, but not too thick, crispy and like heaven dipped in their original recipe fry sauce. But it doesn’t end there. Variety is always key for my family. We love options, and Burgers Supreme delivers. From the Guacamole Burger, Western Burger, Gyro Sandwich, Teriyaki Chicken, salads, shakes…you name it, the options are plenty. They have also started catering. This last summer we were lucky enough to have them cater our huge neighborhood 4th of July bash! Deliciousness delivered!

Now many may be surprised, a foodie like me, loving a burger joint, but it’s true. I can make just about any kind of burger at home on the grill, and they’re good, but there’s just something about a good burger from local spot. Maybe it’s a night off from cooking, maybe it’s the easy clean up, or maybe it’s just a delicious tradition. Burger Supreme reins supreme in our family!

Recently we’ve had several popular chain burger joints move into the valley and the one resonating comment I hear from people is…”it’s a California thing…it’s an East Coast thing...” Well Burger Supreme…it’s a Utah thing and in my opinion when it comes to flavor and quality it out does all the rest.

If your mouth is watering, like mine is…never fear! I have a $10 gift certificate for Burger Supreme that I’d love to give one lucky reader. Leave me a post with why you love Burger Supreme or why you’d love to give it a try and I’ll draw one winner on Monday, December 7th. Just think about it…some Christmas shopping, a yummy lunch or dinner at Burger Supreme…perfect little date!

Tangled & True

Don't miss my guest post, Monday November 22, on Tangled & True; one of my favorite blogs to follow. I'm determined to convince the world that fresh made cranberry sauce is the only way to go for your Thanksgiving meal. Try one of the following fruity cranberry creations by clicking here on Monday for the recipes.

CRANBERRY ORANGE SAUCE

CRANBERRY APPLE SAUCE

CRANBERRY LEMON & HONEY SAUCE WITH ROSEMARY

Is it too early to be thinking about Christmas gifts?

I thought I'd share with you a fun and easy idea I came across a couple weeks ago. I was watching Studio 5, a local program here in Utah. They demonstrated these super cute hats that you make out of old sweaters. It just so happened that I had a bag of sweaters sitting by the back door, waiting to be taken to DI. I thought the project looked easy enough, so what did I have to loose. They were so easy and fun to make that I ended up whipping out 20+ hats in just 2 days.

I thought they would make such fun Christmas gifts! Click here for the a link to the tutorial.

I used a 9" square for adult hats, a 7 1/2" square for my little girl who is 15 months, and a 7" square for my niece who is 3 months. You'll understand what that means after you watch the tutorial. Also, just like the woman in the tutorial, I do not have a surger so I just used the zig-zag stick on my sewing machine for the flowers.

If you decide to make some hats and have any questions, please don't hesitate to email me!

Ok, I lied...

This could technically be considered a Thanksgiving recipe. Caramel Roasted Acorn Squash would be a delightful substitution for sweet potatoes or yams at the Thanksgiving table. When it comes down to it, they taste very similar. I suppose pretty much all the squashes or sweet potatoes taste the same when drowned in sugar and butter. You could even top with some marshmallows to get the full effect.


CARAMEL ROASTED ACORN SQUASH
(Mindi Original)

2 medium size acorn squash; cut in half and seeded
salt & pepper

4 T. butter; melted

1 C. brown sugar
1/2 C. butter
5 T. corn syrup
1/2 t. salt

1. Preheat the oven to 400 degrees and line a baking dish or large baking pan with tin foil.

2. Place the 4 halves of the acorn squash on the baking pan. Brush each of the squash with butter and salt & pepper to taste.

3. Roast for 45 minutes.

4. Meanwhile, in a medium sauce pan melt the butter. Add the brown sugar, corn syrup and salt. Bring to a boil for 4-6 minutes or until the sauce comes together. Take off the heat and set aside.

5. After 45 minutes, take the squash from the oven pock with a fork all over.

6. Drizzle the caramel sauce over the squash. Be generous.

7. Return the squash to the oven and continue baking for another 15-20 minutes or until the squash is done to your liking.

8. Serve hole or scoop the squash out of each shell prior to serving. Serves about 4 -8 adults (depends how much squash you like).

Thanksgiving breakfast...

This will be the first Thanksgiving in about 5 years that I won't be cooking a Thanksgiving dinner. Not that I've had to cook one alone for the last 5 years, but usually even with family gatherings, I'm responsible for a good chuck of the meal. This year we're headed up to Salt Lake to my extended "Nordfelt" family gathering. I will have an assignment, but just one. One that I haven't heard about yet...I should probably make some calls and figure out what that will be.

Anyway, I'm feeling a little bad. After my mashed potato post I've gotten several emails and calls from friends asking for more Thanksgiving recipes and tips. I should have been more prepared, but I just wasn't. I really hadn't planned on doing very many Thanksgiving recipes, because I won't be cooking any. I hope you'll all forgive me. I will however be guest hosting on Tangled & True later this week with several awesome cranberry sauce recipes. I'll keep you posted on the day of that post. Also, if you need some advice, direction or ideas, I welcome your emails and phone calls. I'm happy to help you in any way I can! I do promise to be better prepared for Christmas. I will have several holiday idea's and recipes ready to go.

In the mean time I will keep giving you great everyday family and kid friendly recipes. Like this amazing quiche.

Last week several of my friends and neighbors got together for a brunch/playdate. (Thanks for hosting Lindsey! Your new house is beautiful and so fun. Little "R" and her mama are jealous of that amazing play room.) I made this yummy quiche; a Paula Dean recipe. I've tweaked it a little, sorry Paula. But it was so delish! I think I'll be making this again on Thanksgiving morning. You gotta each breakfast, even on Turkey day!


HASH BROWN CRUSTED QUICHE
(Adapted from a Paula Dean Recipe)

2-3 C. shredded hash browns
¼ C. butter; melted
salt & pepper
5 eggs; beaten
1 ½ C. half & half
1 C. cubed ham (I use Canadian bacon)
3/4 C. diced green onions
2 C. cheddar cheese; grated

1. Preheat the oven to 450 degrees.
2. Mix the hash browns with the melted butter. Season with salt & pepper.
3. Press the hash browns into a 9” deep pie pan.
4. Bake for 25 minutes or until the hash browns are golden brown. Remove from the oven and reduce the heat to 350 degrees.
5. In a mixing bowl, combine the eggs, half & half, ham, onions, and cheese.
6. Pour the egg mixture into the pie pan. Return to the oven and bake for 40-45 minutes or until the quiche is set.

No Thanksgiving dinner should be without...

Did you know that a traditional Southern Thanksgiving dinner does not include mashed potatoes?? I know...I couldn't believe it either. While serving my LDS mission in South Carolina I discovered this travesty! I'm sorry but in my mind the mashed potatoes make the meal. There is no other canvas sufficient to host the deliciousness of turkey gravy, or to be scooped up with homemade butter rolls.

I did however do my part in the conversion process, and not just to the gospel...but to mashed potatoes. Both years I was in the south I made my own mashed potatoes, and convinced many a southern friend that the Idaho spud should not be left off the Thanksgiving table.

On that note, I thought I would share with you some of my little tricks and tips for making the most heavenly to-die-for mashed potatoes. It's Thanksgiving after all and some of the things I'm very grateful for...salt, butter, cream and the king of all root veggies...the potato!

THE PERFECT MASHED POTATOES

(Mindi Original)

1. First you need 5 lbs. Idaho spuds; washed, peeled, and cut into 1" cubes. Here's the first tip; It's very important that you cut the potatoes as uniformly as possible. This allows for a quick and even cooking time. There are some professionals out there who suggest the best way to cook your potatoes are whole and in their skins. They suggest this because it keeps all the starch in the potato. I however feel like this takes too long and often creates an unevenly cooked potato. The true key is not to over cook the cubed potatoes...but I'm getting ahead of myself.

2. Now that you have 5 lb. prepared potatoes, you want to put them in a large stock pot and add cold water to about 1 inch above the potatoes.

3. This next step is one of the most important...you need to salt the water. You need to add enough salt that the water taste like sea water. Start by adding a couple teaspoons, taste your water and continue to add one teaspoon at a time until the water taste right. Why is this step so important? That is a very good question. Salt is not just added to make food taste salty; salt is a natural food enhancer. It brings out the natural flavors of food. Adding salt to the water allows the salt to penetrate the potatoes with a mild salty flavor as well as enhance the yummyness of the potato. No amount of salt you add after the potatoes are cooked will make up for the loss of salt at this point. After the potatoes are cooked, salt will only make them taste...well...too salty!

4. So now we have perfectly cut potatoes, bathing in a cool bath of salted water. We're off to a good start. Next we need to cook these potatoes over high heat until they begin to boil, then reduce the heat to medium and allow to simmer. Here's the next crucial step. Do not over cook the potatoes. You need to stay right by their side and check them ever few minutes until they are just right. I wish I could give you an exact time, but if varies so much depending on the heat of your stove top and the type of potato you use. They could cook anywhere from 10 minutes to 20 minutes. You want to test them with a fork. They need to be soft when pierced but not too mushy or water logged. You want a nice softness with just the tiniest bit of aldente.

5. When the potatoes are done, take them off the heat immediately and drain the water. In a large mixing bowl add 1 C. of melted butter (2 sticks)...yes I said 2 sticks. I didn't say these would be healthy. Using a hand masher, start mashing the potatoes, while incorporating the butter.

6. At this point you have a decision to make...lumps or no lumps. I love lumps in my potatoes, but if you don't,you'll need to get out your potato ricer and work all the potatoes through the ricer to create a lump free texture. If you don't have or don't' know what a potato ricer is...click here for more info. If you like the lumps, like me, continue to mash the potatoes with the hand masher until all the largest lumps are gone. Then get out your electric hand mixer and get ready to add more calories.

7. Add to the potatoes, heavy whipping cream in 1/2 C. increments, mixing until you reach your desired consistency. (I will often end up adding 1 1/2 C.) Again...these are not healthy. Thanksgiving is the one time a year that I don't hold back the fat in the potatoes.

Ok, I know it's hard to believe, but that's it. Your potatoes should be light fluffy and melt in your mouth. Other's might suggest that you add sour cream or cream cheese, but I'm a simplest when it comes to Thanksgiving mashed potatoes. I just want them to be a beautiful simple canvas for the most incredible turkey gravy.

Hopefully I've done an ok job in explaining this process, but if anyone has any questions, don't hesitate to shoot me an email and I'd be happy to answer anything....because everyone should have delicious mashed potatoes on Thanksgiving!

Monday Moments - Part II...finally a cooking giveaway!

Let's move on to the next giveaway! One that I'm particularly excited about. When I'm asked what my favorite cook book is, I always have the same answer. I don't really have a favorite cookbook. I have over 40+ cookbooks and have favorite recipes in all of them, but my one consistently favorite source for good recipes and cooking inspiration would be my Cuisine at Home magazines. This magazine is so much more than just a recipe source. It's full of techniques, cooking tips, and ingredient information and background. It comes bi-monthly and I find myself reading it over and over again.

So...with no further delay...I am giving away a 1 year subscription to Cuisine at Home Magazine. Beginning January 2010. Courtesy, yours truly!

Here's what you have to do! First of all you leave a comment on this post letting me know you why you want this magazine! Second...if you want to be entered more than once, you can share my site with your friends on facebook or tweet about this site. This will have to be on your honor, and I trust you. So just mention in your comments that you did one or both and I will enter your name in the drawing more than once.

Just to clarify:

Comment on post - 1 entry

Share on facebook - 1 entry

Tweet about site - 1 entry

The contest will be open until Sunday, November 29th at midnight. The winner will be announced on Monday, November 30th.

Good luck!!

Monday Moments - And the winners are...

Thanks to all who entered the "Come Follow the Savior" CD giveaway. The two winners are:

HEATHER & CAMILLE

Both winners need to email me at mindirandika@gmail.com with your full name and mailing address by Friday, November 20th. If I don't here from the winners, I'll draw again.

For those of you who didn't win and would be interested in purchasing the CD, it's available at Deseret Book for $14.98 retail. Click here to order online.

Thanks for the motivation...

So I'm having one of those days...I'm tired and on my last nerve of the week. I needed a quick and easy dessert recipe to take to a gathering with friends tonight and none of my recipes sounded good. I needed something new, something fun to try.

I was food blog surfing...looking...looking...looking...and I found these Apple Streusel Bars at "Our Best Bites", one of my favorite fellow food blogers.

Thanks for the great recipe and the motivation I needed to bake today. They were delicious and worth the effort on a day like today. Click here for the recipe!

This one's for you Jody!

I literally haven't made these brownies for over 13 years. I came across it as I was cleaning out some of my old recipes. I was immediately flooded with memories. My old mission companion Jody Parker taught me how to make these brownies, and I can't even begin to explain or put into words the memories that come with them. They say that "smell" is the sense most closely linked to memory, but I'm sure that "taste" would give "smell" a run for it's money.

Anyway, these brownies are rich and delicious! The combination of rich chocolate with gooey caramel will bring any chocoholic to their knee's. Needless to say, the chocoholic in our house aka..hubby.. was very very happy.


CARAMEL FUDGE BROWNIES
(Recipe from Jody Parker Hannant)

2/3 C. evaporate milk, divided
½ C. melted butter
1 chocolate cake mix
1 C. chocolate chips
14 oz. camels (about 50)

1. In a medium saucepan, melt the camels with 1/3 cup evaporated milk on low heat.
2. Preheat the oven to 350 and grease 9 x 13 pan.
3. In a mixing bowl, combine the cake mix with 1/3 cup evaporated milk, ½ cup melted butter.
4. Spread half the batter on the bottom of the pan. Press to all corners and bake for 8 minutes.
5. Remove from the oven and sprinkle the chocolate chips on the cooked part.
6. Pour the melted caramels on top of the chocolate chips. Spread even to corners.
7. Press the remainder of the batter into several flat “pancake” size discs and place randomly on top.
8. Bake at 350 for 20 minutes.
9. Allow to cool for about 30 minutes before serving.

Confession time...

Well, it's about time I came clean. I have a hidden addiction! COSTCO! I love Costco. I like to go to Costco when I don't even need anything from Costco. I love to walk the isles and see what's new. I love seeing food in big packages and thinking about all the wonderful things I'm going to make with that food. And every now and then you discover new, unique and interesting products at Costco.

A few years ago I made this delicious find; Raspberry Chipotle Sauce. I know it sounds crazy, but it's amazingly yummy. We use it as a replacement for BBQ sauce on chicken or steak for all our summer grilling. But recently I wanted to figure out another way to enjoy this condiment on days when it's too cold to break out the grill. I came up with this yummy cream sauce drizzled over Panko Chicken. It was an instant hit, and really easy. I also think the sauce would work on hamburgers, turkey or chicken sandwiches, or as a dipping sauce for chicken strips or nuggets.

Enjoy!



PANKO CHICKEN WITH RASPBERRY CHIPOTLE CREAM SAUCE
(Mindi Original)

4 boneless skinless chicken breasts, butterflied and pounded to 1/4" thickness
1 1/2 C. Panko bread crumbs
salt & pepper
spike seasoning blend (or your favorite seasoning blend)
2 eggs, beaten

2 T. olive oil

1 C. Roasted Raspberry Chipotle Sauce
1 C. half & half (or evaporated milk)
1/4 C. chicken stock
1 T. butter

1. In a medium size sauce pan, combine the Raspberry Chipotle sauce, half & half, stock and butter.
2. Bring to a boil over high heat, then reduce heat and allow to simmer for 10-12 minutes until the sauce is slightly thickened. (Remember that the sauce will continue to thicken as it cools.)
3. Meanwhile, heat 2 T. of olive oil over medium/high heat in a large skillet.
4. Take the pounded chicken and season it with spike seasoning.
5. Combined the Panko bread crumbs with salt & pepper to taste.
6. Dredge the chicken in the beaten eggs, then the Panko bread crumbs. Shake to remove excess.
7. Saute the chicken in the hot olive oil for 4-5 minutes per side, or until the chicken is golden brown and done in the center.
8. Serve the chicken drizzled with the raspberry chipotle sauce.
9. Serves 4-6 people.

Winter you're late...

It's November 10 today; two weeks until Thanksgiving. All the leaves have turned golden yellow or fiery red. The air is crisp. The sky is clear and...usually by now we've had a least a couple snow storms in Utah. But no...it's a beautiful 68 degrees outside and feels a little more like spring.

Now I have to say...I love the 60's! I could live in a world where it was in the 60's year round. But here's the thing. I'm afraid! I'm afraid that winter has hit the snooze button one too many times this year and is only getting a really late start. It could either strike with a vengeance come December or stay too late at the party. Meaning...we will end up with a snowy May and June. I expect snow in November, I can deal with snow in November. I will be angry with snow in May or June. So winter be warned! Next time that alarm goes off, you better get your butt out of bed!

Besides, it's much more fun to make soup on a cold day!


HAM & BROCCOLI CHEESE SOUP
(Mindi Original)

4-6 C. fresh broccoli, steamed and chopped
2 C. carrots, diced
1 large onion, diced
1 C. celery, diced
2 C. thick ham, cubed or diced (you could also use bacon)
½ C. butter (1 stick)
½ C. flour
3 C. chicken stock
4 C. half & half (you could also use heavy cream or evaporated milk)
4 C. sharp cheddar cheese, grated
1 C. parmesan cheese, grated
1 T. sugar
2 T. hot sauce
2 t. salt, or to taste
pepper to taste

1. In a large stock pot over medium heat, melt 1 stick of butter. Add the carrots, onion, celery and ham. Sauté until the veggies become tender.
2. Add ½ C. flour and stir until well incorporated. Allow to cook for 2-3 minutes.
3. Turn up the heat to medium high and add the chicken stock and half & half. Bring to a simmer and cook until the soup begins to thicken.
4. Reduce heat to medium and add the cooked broccoli, cheeses, sugar, hot sauce, salt and pepper. Allow cheese to melt and cook for 5-10 minutes or until ingredients are incorporated.
5. Serve with crusty bread or croutons

6. Serves 6-8 people.

Monday Moments - CD Giveaway!

I have amazing friends! I really do. I am a lucky girl to have so many talented and inspiring people in my life.

And today, you get to share in a little of that luck! My dear friends Gary and Ken have just produced this awesome new children's spiritual CD. It's currently for sale at Deseret Book and would make the perfect Christmas gift...hint, hint... But they are letting me give a CD away to 2 lucky followers. All you have to do is leave me a comment about why you'd love to have the CD and I will randomly select 2 winners. The giveaway begins today and ends at 12 midnight on Friday. I'll announce the winners next Monday.

I know I said that my next giveaway would be cooking related and don't worry. I have one planned for the last week of November. This giveaway was just a fun surprise. Ken and Gary have been friends of mine for over 10 years and I was so excited about thier CD, I just had to share it with all of you. I have no doubts it will be a huge success.

Gary Francis along with his father, Sam Francis, have already written and produced dozens of other children's educational CD's. They're kind of infamous among thousands of school age children and teachers around the country, as they've written most of the school programs performed annually. They also wrote the Utah State Song. This "spiritual" CD was the fulfillment of a dream to share their love of Christ through the songs of a child.

CD Information:

"Enjoy this fresh collection of favorite children’s hymns and new original songs. Created by national award winning composers, these heartfelt songs will inspire faith and testimony in every child’s heart. Orchestral accompaniment tracks also included."

Tracks include:
Book of Mormon Stories
Singing A prayer Unto Thee
Stories of Jesus Medley
I Love to Share the Story
If We Just Obey, We'll be Okay
I Will Honor Thee
Jesus Love the Children
I Am a Child of God
I Have a Testimony
Come Follow the Savior

Pam's Treats

I think I've mentioned that cooking is in my DNA, and that DNA extends to most of my family including my awesomely talented cousin Pam. She makes the yummiest treats! Below are pictures of just a few. Or click here to see them all!

She will be selling these yummy confections at the "Girls Day Out Boutique" on Saturday, November 14th, in West Valley City. Click here for details.

If you can't make it to the boutique, check out her blog at http://www.eatgoodlikethat.blogspot.com/ and you can order her amazing treats by contacting her directly. They would be perfect Christmas gifts for coworkers, neighbors, friends, or teachers. She also caters for weddings, showers, work parties...anything.

Thanks Panda Express..

Although I love to cook and I have an excellent recipe for my own orange sauce, like most moms out there my life is very busy. I have nights that I don't have time or just don't feel like cooking. That's why I was so excited to see that Panda Express has started selling their famous orange sauce in a bottle. Even better; it's at Costco for a screaming deal. It also has no MSG, no high fructose corn syrup and it's fairly low in calories. Only 35 calories per tablespoon.

So on a busy night I can quickly stir fry some chicken and veggies, drizzle a little sauce, serve over rice, and dinner is done. Not to mention its much healthier than the deep fried chicken at Panda Express.

Crispy Sweetness...

I wish there were some sort of taste sensor that could reach through the computer and allow you to experience just how incredible these yummy roasted veggies are. I love roasting veggies, but I honestly had never tried roasting parsnips and I had never roasted carrots in long strips like this. They were so delicious; crunchy with just the right amount of natural sweetness. I couldn't stop eating them. Even better; my hubby and little "R" were fans as well.

These would be a perfect side dish to any fall meal. I also thought they would be a great healthy Thanksgiving side dish.


CARROT & PARSNIP CHIPS

4-5 large fresh whole carrots
4-5 large fresh whole parsnips
1-2 T. olive oil
salt & pepper

1. Preheat the oven to 400 degrees. Line a baking sheet with tin foil and spray with cooking spray.
2. Cut the carrots and parsnips into long strips about 3 inches long and 1/4" thick.
3. Toss the sticks with olive oil and sprinkle with salt & pepper.
4. Arrange in a single layer on the prepared baking sheet.
5. Roast in the oven for about 45 minutes or until nice & crispy.

A kick off to the fall season...

There's nothing that says "fall" to me like Chili! At our house we have a tradition of eating Chili every Halloween night. I usually cook it in the crock pot, It's easy with little mess and allows me to relax and have fun without worrying about dinner and clean-up. Not to mention, I love chili. It's hearty, comforting and it feels like a kick off to the fall season.

MINDI'S FIVE BEAN CHILI
(Mindi Original)

1 lb. ground beef
1 onion, diced
1 green pepper, diced
3 stocks celery, diced
4 cloves garlic minced
salt & pepper
4 T. chili powder (to desired taste)
1 t. celery salt
3 t. cumin
2 bay leaves
1 can black beans, drained but not rinsed
1 can kidney beans, drained but not rinsed
1 can chili beans, include juice
1 can white navy beans, drained but not rinsed
1 can pinto beans, drained but not rinsed
3 cans diced tomatoes (I use the western family brand green chili & cilantro)
1 (16 oz.) can tomato sauce
3 T. lime juice
1 T. sugar

1. Sauté' the onion, garlic, green pepper and celery in a large stock pot until vegetables are translucent.
2. Add beef to the pan and cook until meat is completely done adding the salt & pepper, chili powder, celery salt, cumin, and bay leaves.
3. Add the can beans, tomatoes, tomato sauce, lime juice & sugar. Bring to a boil.
4. Taste and adjust spice as necessary.
5. Simmer for at least an hour, allowing the flavors to emulsify. (You can allow simmering for 3-4 hours.)


If Using a Crock-Pot

Pour beef and vegetable mixture, after step 2, into large crock-pot. Add all other ingredients and cook on low for 4-6 hours.

It's here!!!

The holiday Issue of Utah Valley Magazine has arrived! To see my feature and recipe for Cranberry Orange Cheesecake click HERE!

Monday Moments - ...and the winner is...

LINDSEY H.!

Congratulations Lindsey! I can't wait to get you your new bag or should I say bags. I'll contact you via email with all the details.

Thanks to everyone for your participation in my first big giveaway. I have several other things coming, so stay tuned.

I have to say it's been so fun and exciting to give something away again. When I worked in the Shopping Center industry as a Marketing Director, giveaways were the best part of the job. Of course at a shopping center there are amazing resources for giving away great things. I thought I'd share a few of my favorite giveaway moments.

$9,400 in 94 minutes

For Christmas one year we partnered with ZHT (back when they were 94.9) and gave one winner $9,400 that they had to spend in 94 minutes. They also couldn't spend more than $1000 in any one particular store. However, they were allowed to take one shopping partner to help them. It was madness following around these two awesome ladies as they went from one store to the next buying everything they could haul out. From a treadmill at Sports Authority, bikes at Pedersons, watches at a couple different jewelery stores, cloths, shoes, handbags etc...etc... My poor Assistant, Cindy, and I were literally running through the mall after them. One family had a very merry Christmas! Good times!

Sending someone "Home for the Holidays"

When I was at the University Mall, our Christmas tag line was "Your Home for the Holidays". So we decided it was only fitting to actually bring or send someone "Home for the Holidays". We had an essay contest, asking people to nominate someone or themselves to win airfare home. They had to write the essay, letting us know why this person needed or wanted to go home. After reading countless essays, Cindy and I wanted to send everyone home for the holidays. It's moments like that you really wish you were made of money and could make every dream come true. However, we finally decided on a loyal shopper who, for financial reasons, had never been able to meet her 3 grandchildren that lived on the East coast. We decided it was criminal that a grandma not know her grandchildren. When we called to tell her she had won, she burst into tears of joy. Giving the gift of family...the best giveaway ever!

Back to School Shopping

During a back to school promotion we decided to giveaway $1000 in gift certificates for back to school shopping. We randomly pulled a name out of the box and called the winner. When she arrived to pick up the prize, she had about 6 kids in tow. As I gave her the gift certificates she had tears in her eyes. She then began to tell me that her husband had recently lost his job and they weren't sure were they were going to get the money to buy all the kids new clothes that they desperately needed. In that moment I wished more than anything it was $1000 in cash, as I knew $1000 in the mall doesn't go nearly as far as it would at Walmart or Target. But gift certificates was all I could do. It still felt good, knowing how deserving and in need this family was.

Mom Makeover

For Mother's Day one year we had another essay contest. Tell us why your mom deserves a makeover and a full day of pampering. The winner would receive a full day of massage, hair, nails, and makeup at Remedez Spa. She would also receive new clothes from Nordstrom, Dinner at PF Changs, and a limo ride to the Ballet Downtown. Once again, we poured through numerous entries wishing we had more packages to giveaway. However, one entry really stood out. A mom from an Eastern European country that I unfortunately can't remember. But the short story i; she had been raised in a communist country and had escaped as a young girl with her parents. They had lived on the streets until they scraped together enough money to come to the United States. Then they struggled to make a life here, moving frequently for jobs. She had married young and spent her life working her fingers to the bone to provide a better life fro her children. She had never had any luxuries of life and pretty much given everything she ever received, back to her family. It was an honor to give her daughter the chance to surprise her mom with a day of pampering and luxury. She was more than deserving.

I honestly could tell hundreds of amazing giveaway stories. Too bad no one pays me to give stuff away anymore! But no worries, my blog giveaways won't be quite as extravagant, but free stuff is free stuff! Stay tuned...

Bakarella is my hero...

I can only aspire to be the sweet-treat-diva that she is. If you are not a follower of her blog, I highly suggest it. I read it every week and while I'll never be able to make over half her creations, they're inspiring works of eye candy that belong in a bakers museum. Check it out at Bakarella.com.

For our ward Halloween party last night I attempted to recreate her mini-pumpkin bites. They were so fun and cute, especially with little jack-o-lantern faces. Drizzled in chocolate they would also be perfect for Thanksgiving. She even used pre-made pie crust, which would make these even easier. For her recipe, click here.

*As a note, I didn't use a pumpkin cookie cutter. I used a round cookie cutter about 3 1/4" in diameter and formed my own stems as I formed the dough into the mini-muffin tins. I also used my own recipe for pie crust. But a pre-made pie crust would work just fine.

With Thanksgiving quickly approaching, I thought I'd include my favorite recipe for pumpkin pie and pie crust.

The pie crust recipe I received years ago from a professional baker. She owned a couple bakeries downtown and was nice enough to share her secret recipe with me. She told me I could pass it along, but I couldn't tell where it came from.

The pie recipe I developed a few years ago by combining a couple favorite pie recipes with a pumpkin cream cheese recipe. It was quite the experiment in the beginning, but very quickly became a family favorite.

PERFECT PIE CRUST

4 C. flour
2 t. salt
1 T. sugar
1 ½ C. shortening
1 egg
1 T. vinegar
water

1. In a large mixing bowl add the flour, salt and sugar. Mix well.
2. Add the shortening and cut into the flour until the consistency of small peas.
3. In a 1 cup measuring cup, slightly beat the egg and vinegar together. Fill the remainder of the cup with very cold water. Mix together.
4. Pour the liquid into the dry ingredients and mix with a fork until moist and dough forms.
5. Yields 4-6 pie crusts depending on how thick you like your crusts.

MINDI'S PUMPKIN PIE
(Mindi Original)

1 (8 oz.) package cream cheese, softened
2 C. canned pumpkin
1 C. sugar
¼ C. t. salt
1 egg, plus 2 egg yolks, slightly beaten
1 C. half & half
¼ C. (1/2 stick) melted butter
1 t. vanilla
1 t. ground cinnamon
¼ t. ground ginger
¼ t. nutmeg
¼ t. cloves
¼ t. all spice
(If it’s easier for you, you can substitute all the spices for 2 t. of pumpkin pie spice.)

1 prepared pie crust, uncooked

1. In a large mixing bowl, beat the cream cheese and pumpkin together until creamy.
2. Add the sugar and salt; beat until combined.
3. Add the egg, mixed with the yolks, half & half, and melted butter; beat until combined.
4. Add the vanilla, and all the spices; beat until combined.
5. Pour the filling into the prepared pie crust and bake at 350 degrees for 50-60 minutes*, or until the center is set.**
6. Place the pie on a wire rack and allow to cool at room temperature for about an hour.
7. Place in the refrigerator and all to set for 4-6 hours.
8. Serve with whipped cream.

*Do to the long cooking time; it may be necessary to cover the edges of the crust with foil or a pie crust protector about ½ or ¾ way through the baking process.

**Because this is a combination of pumpkin pie and pumpkin cheesecake, it may seem like the center is still slightly jingly when you take it out. That’s ok, as it sits in the refrigerator it will continue to set up.

Say What??

I know that many who read this will take one look at the ingredients and say.."What??". I am yet again inserting pineapple into a dish that may surprise you. But I'm going to ask you to trust me. While unconventional, this pasta will surprise you! I offers a refreshing twist on an all too common classic. So don't be afraid, try something new and tell me if you don't love it!


CHICKEN PINEAPPLE STUFFED SHELLS

1 box pasta shell, cooked according to package directions
1 16 oz. can pineapple tidbits, slightly chopped
2 C. cooked shredded chicken
¼ C. chopped celery
½ C. chopped cashews
1 t. Italian seasoning
1 ½ t. salad supreme seasoning
½ C. mayonnaise
2 C. marinara sauce
2 C. shredded mozzarella cheese

1. Preheat the oven to 350 degrees. Spray a 9x13 baking dish with cooking spray.
2. Mix the chicken, pineapple, celery, cashews, seasonings and mayonnaise together in a mixing bowl.
3. Stuff the cooked pasta shells with the chicken mixture.
4. Place the shells in the prepared 9x13 pan.
5. Top each shell with a tablespoon of marinara sauce.
6. Cover with shredded cheese.
7. Bake for 35-40 minutes or until heated through.

A seedy little snack...

Carving pumpkins this week?? Well you should be! As a kid my favorite part of carving pumpkins was the seeds. My mom would toast them up with salt for a tasty little snack. We would all dive in.

I'm sure most of you already save and toast your seeds, but I have a couple of idea's that will put a twist on this classic childhood treat. Whether you have sweet teeth or salty buds try a one of these fun recipes for a seedy little snack.

Have a Happy Halloween!!

(Classic on the left...Sugar & Spice on the right.)

TOASTED PUMPKIN SEEDS

SUGAR & SPICE
1 C. raw pumpkin seeds, rinsed and dried
6 T. white sugar, divided
¼ t. salt
½ t. cinnamon or pumpkin pie spice
1 T. vegetable oil

1. Preheat the oven to 325 degrees.
2. Spread the pumpkin seeds in a single layer on a baking sheet. Toast for 30 minutes, stirring occasionally, until seeds are dry and lightly toasted. (Larger seeds may take a little longer.)
3. In a large bowl, stir together 2 Tablespoons of the sugar, salt, and cinnamon. Set aside.
4. Heat the oil in a large skillet over medium-high heat. Add the pumpkin seeds and sprinkle with the remaining sugar.
5. Stir with a wooden spoon until the sugar melts, about 45 seconds.
6. Pour sees into the bowl with the spiced sugar and stir until coated.
7. Allow to cool before serving.
8. Store in an airtight container at room temperature.


SAVORY
1 ½ T. butter, melted
½ t. salt
1/8 t. garlic salt
2 t. Worcestershire sauce
2 C. raw whole pumpkin seeds

1. Preheat the oven to 275 degrees.
2. Combine the butter, salt, garlic salt, Worcestershire sauce and pumpkin seeds. Mix thoroughly and place in shallow baking dish.
3. Bake for 1 hour, stirring occasionally.
4. Remove seeds from the oven and allow to cool completely before serving.
5. Store in an airtight container at room temperature.

MOMS RECIPE
2 C. raw pumpkin seeds
1 t. salt
1 T. vegetable oil

1. Heat oven to 325 degrees.
2. Spread the pumpkin seeds in a single layer on a baking sheet. Toast for 30 minutes, stirring occasionally, until seeds are dry and lightly toasted. (Larger seeds may take a little longer.)
3. Remove the seeds from the oven and allow to cool slightly.
4. Heat the oil in a large skillet. Add the seeds and sprinkle with salt.
5. Cook until toasty.
6. Remove seeds from the pan and allow to cool completely before serving.
7. Store in an airtight container at room temperature.

These are a few of my favorite things...

Last night the wind was howling, and it was super cold. I almost turned on the heat but instead we dressed little "R" in her fleece footy pj's and tucked her in with her baby down comforter. Then my husband and I snuggled underneath our big down comforter, all cozy for the night. It was kind of fun. For some reason I kept thinking of the scene in 'The Sound of Music' when all the kids get scared from the thunderstorm and come to snuggle with Maria in her big bed. She had this huge down comforter, and when I was a kid I thought it looked so warm and cozy. I really wanted one, but that was before down comforters were very popular in the United States and I didn't even really know what one was.

Then when I was 12 we moved to Germany, and I discovered that everyone in Germany had these huge fluffy down comforters. That's when I became converted. Now on cold nights when I snuggle underneath my very own fluffy down comforter, I think of 'The Sound of Music' and These are a few of my favorite things...always runs through my head.

...and just like Maria, I love "snowflakes that stay on my nose and eyelashes", so even though I'm not quite sure I'm ready...bring on the snow today.

A few of my other favorite "Comfort" things on a cold day...mushrooms, pasta, chicken, cheese and see recipe below.

(I used to always make this with spaghetti noodles, and I loved it. But recently I've started using these super cute mini-shell noodles. I switch because they seem to be easier for little "R" to eat by herself. I actually really like them, even better than the spaghetti noodles.)


CHICKEN TETRACINI

1/4 cup melted butter
1/4 cup flour
1 cup milk
1 cup chicken broth
1 ½ teaspoon salt
1/8 teaspoon pepper
1 ½ cup chicken, cut into ½ inch pieces (1 large or 2 small breast)
2 cup cooked spaghetti, or pasta of choice
2 C. mushrooms, sliced
1 C. grated cheddar cheese
1 C. Panko bread crumbs

1. Preheat the oven to 350 degrees. Spray a 9x13 pan with cooking spray.
2. In a large skilled heat 2 t. oil. Add the chicken, seasoned with salt and pepper. Cook until juices run clear.
3. Just before the chicken is done cooking, add the mushrooms and sauté until they release their juices.
4. Add ¼ C. butter and melt with chicken and mushrooms over low heat. Add the Flour and stir for 1 minute to form a roux.
5. Gradually add the milk and broth. Whisk until smooth.
6. Add salt and pepper to taste. Cook until thickened.
7. Add the cheese, stir until melted.
8. Add the cooked pasta and stir until incorporated.
9. Pour everything into the 9x13 pan and top with bread crumbs.
10. Bake for 30 minutes or until hot and bubbly.
11. Serves 6 people.

Monday Moments - Training Day...

I don't know what's gotten into me today, maybe I'm crazy, or maybe it's lack of sleep. But I was up late last night catching up with some of my friends blogs. I was shocked to find out that my friend Natasha started potty training her little guy at only 9 months old. It intrigued me. I have a couple other friends that also started potty training their children at 6-12 months old. Apparently it really works. They have all had great success. So I started researching information and reading all kinds of things online; reasons, methods, and techniques. That brings me to today. I decided I'm going to go for it. What's the worst that can happen?

So first thing this morning when little "R" started making her potty face, I went and put her on the toilet. She actually went to the bathroom. I was shocked. But she didn't like sitting on the big grown-up toilet seat. I think it scared her. So we took a little field trip to Babies-R-Us and purchased her first potty chair.

Tah..dah...



The method and information my friend has used is from the book "Diaper Free Before 3: The Healthier Way to Toilet Train and Help Your Child Out of Diapers Sooner", by Jill M. Lekovic, M.D.

The basic method is:

1. Familiarize the child with the potty by building potty trips into the routine. Example: When child wakes up, take a trip to the potty. Just before child goes down for a nap, head to the potty. After a meal, go to the potty. Before leaving home on a trip, go to the potty. At first, there may be only one trip per day depending on child's willingness to sit on the potty.

2. Child begins to use potty. It may take a week or two before the child realized what the potty is for and how to use it.

3. Child wears cotton training pants for increasing amounts of time. The author says that the the more you use cotton underwear, the faster the child will potty train, since they don't like the feel of wetting themselves without it being whisked away by diapers.

4. Child can potty train as quickly as a month or it may take a few months depending on how willing and ready the child is.

There's a lot more information I've been reading, but that's the basics of this particular method.

I must say, I'm a little torn, only because I've always subscribed to the "Cold Turkey" potty training method. That was the method my sister used with all her kids and each of her children were potty trained in less than a week. That method is basically waiting until the child is about 18 months to 2 years and showing total interest in potty training. You block out a week of your life; no where to go or be. You make a big deal out of buying new underwear or panties and just go cold turkey into them. You may have several accidents, but they learn quickly.

However, everything I've read says that the "Cold Turkey" method doesn't work at this young of an age. Little "R" can't fully communicate yet and still doesn't understand what going potty is all about. Basically this would just be introducing her to the idea and seeing what she thinks. If it works, and it has for my friends, she could easily be potty trained in a couple months. Think of the money we could save on diapers! I like that thought!

Ok, so after this marathon of a post. I need the advise from all experienced mom's out there. What do you think?? What's worked for you? I really am interested in your feedback.

Want to start a creepy tradition...

I'm so excited for Halloween! I don't know why. It's always been my least favorite holiday. I've never really thought much about it until this year. I'm sure it has something to do with little "R". I know she won't remember this Halloween and the whole dressing up and trick-or-treating may just freak her out...who knows! But I'm so excited to find out. Honestly, I'm pretty sure she's going to love it. As soon as she gets one taste of the good stuff...the treats...I think she'll be a fan.

As many of you know, well most of you probably don't, I didn't get married until I was 32. Little "R" was born when I was 34. So I had many years of childless years waiting for my turn to bask in the joy of kid loving holidays.

My sister however was married at 18 and now has 3 teenagers, who still love Halloween! Probably because she always made it, and all other holidays, special and exciting. My sisters pretty crafty and amazing! She has been brilliant at creating the best traditions for her family; both meaningful and whimsical.

One such tradition that I think is pretty cool; Halloween inspired dinners. The week or several days leading up Halloween, she always makes spooky, gross, or scary snacks and meals for the kids. They love it and always look forward to her annual creepy creations.

This year little "R" isn't quite old enough to really appreciate or "get" the concept of creative cooking, but by next year I'm hoping to start this same tradition. If you think this would be a cool tradition as well. Click here for some awesome Halloween inspired recipes that are sure to please all the little goblins in your house.

Recipe and photo's from "Family Fun Magazine"

Swamp Juice

Mummy Pizza's

Carrot Finger Food

Apple Bites

"This tastes like Christmas"...

Those where the words of my little 5 year old neighbor "T" when he took his first bite of this dessert, and I couldn't have said it better myself. If you're looking for a dessert to get you in the holiday spirit, this is it.

When I was asked to submit a recipe for the Utah Valley Magazine Holiday Dessert feature, I debated between this dessert and my Cranberry Orange Cheesecake. The Cheesecake won out, only because someone else had already done something with pumpkin and I didn't want to 'over do' the pumpkin thing. But this dessert really does take the cake...takes it and makes it into a trifle...he..he..he.



CARAMEL APPLE PUMPKIN TRIFLE
(Mindi Original)

For the Cake:
1 C. sugar
1 ½ C. flour
1 ½ t. baking powder
1 ½ t. baking soda
2 t. cinnamon
1 t. nutmeg
¼ t. allspice
¼ t. cloves
1 t. salt
¾ C. vegetable oil
1 (15 oz.) can of pumpkin
2 large eggs

For the Caramel apple sauce:
4 C. diced apple (I use a combination of granny smith & Macintosh, but use what ever are your favorite.)
2 C. apple juice or apple cider
2 C. brown sugar, packed
4 T. cornstarch
6 T. heavy cream or evaporated milk
3 T. butter
½ t. salt

1 extra large tub of cool whip or 6 C. whipped cream

To make the cake:
1. Heat the oven to 325 degrees. Grease a 9x13 pan or line it with parchment paper.
2. In a medium mixing bowl, combine all the dry ingredients including; sugar, flour, baking powder, baking soda, cinnamon, nutmeg, allspice, cloves, and salt. Mix with a whisk until well incorporated.
3. In a large mixing bowl combine the vegetable oil, pumpkin, and eggs. Mix on medium speed until well incorporated.
4. Add the dry ingredients to the wet ingredients and mix well.
5. Pour the batter into the prepared pan and smooth the top.
6. Bake the cake until a toothpick inserted in the center comes out clean, about 35-45 minutes.
7. Remove the pan and allow to cool completely on a wire rack, about ½ hour. When the cake is somewhat cool, invert it onto a flat surface. Allow to cool completely.
8. Cut the cake into 1” squares and set aside.

For the Caramel Sauce:
1. In a small bowl whisk together the brown sugar, cornstarch and salt.
2. In a large sauce pan add the apples and apple juice. Bring to a boil over high heat. Allow to boil for 1 minute then reduce heat to simmer and allow to simmer for another 3-4 minutes or until the apples soften.
3. Add the brown sugar mix, cream and butter. Bring to a boil again over medium-high heat. Reduce heat slightly and allow to boil for 5-10 minute or until sauce has thickened to the consistency of an ‘ice-cream topping’ sauce.
4. Remove the sauce from the heat and allow to cool at room temperature for about an hour. (You can make the sauce a day ahead of time and store it in the refrigerator overnight. Be sure the sauce has cooled completely before putting it into the refrigerator.)

To assemble the Trifle:
Layer the ingredients in the Trifle bowl, as follows:

1/3 of the cake cubes
1/3 of the caramel apple sauce
1/3 of the Cool Whip or whipped cream
1/3 of the cake cubes
1/3 of the caramel apple sauce
1/3 of the Cool Whip or whipped cream
The rest of the cake cubes
The rest of the caramel apple sauce
Top with a Cool Whip or whipped cream
Garnish with a dusting of cinnamon and cinnamon sticks

* When making this dessert I purposely chose to use Cool Whip over whipped cream, not because it’s easier, even though it is easier. I chose the Cool Whip for its lightness. The pumpkin cake and caramel apple sauce are so rich that I thought whipped cream would really send it over the edge of richness. The Cool Whip lightens it up a bit and compliments it very nicely. However, if you are a big fresh whipped cream fan, feel free to try it. I’m sure it would still taste very good and really decadent.

**For a super easy substitution you could also use store bought pumpkin bread or cake from your local bakery. For those of you that live here in Utah, Kneaders Pumpkin Bread would be awesome. You would probably need at least 3 loaves.

Do you have a little time on your hands?

Ok, I know your immediate response is going to be no! But just think about it...fall is in the air, summer vacations are over, the weather is getting colder. What about all that time you spent at the pool or playing outside...what about that time? You could use it to make these amazing ravioli's. You may be thinking, 'home-made pasta, I don’t' have a pasta machine, it's too hard, it take too long', but I promise it's not really that hard and although it does take some time...it's really really worth it.

I have to admit though, when my husband told me how much he loved these, my response was, "Well if you really want me to make them again, Santa better bring me a pasta machine, because that was too much work to do on a regular basis without one." And something tells me Santa has been busy surfing the net for a the perfect pasta machine. That Santa, he's a good man!

As for the recipe below: I got this recipe out of Family Fun Magazine. I however served the ravioli with my Pesto Butter. It was a perfect combination with the butternut squash. I highly recommend it. But if you don't have the time to make Pesto Butter, I'm sure the herb butter would also taste great.



BUTTERNUT SQUASH RAVIOLI w/ HERB BUTTER
(Recipe from Family Fun Magazine)

For the filling:
2 C. butternut squash; rind removed, cut into 1-inch cubes
¼ C. milk or cream
½ C. grated parmesan cheese
1/8 t. nutmeg
1 t. salt

For the pasta:
2 C. flour
½ t. salt
3 large eggs

For the sauce:
½ C. butter
12 – 16 fresh sage leaves, thinly sliced

FILLING
1. Heat the oven to 350 degrees. Arrange the squash on a foil-lined baking sheet and roast in until tender when pierced with a fork, about 30-45 minutes.
2. Allow the squash to cool for 5 minutes, then transfer to a mixing bowl or food processor.
3. Add the milk, cheese, nutmeg and salt. Blend until smooth, mashed potato like consistency. (You can prepare the squash a day in advance and refrigerated in an airtight container.)

PASTA
1. On a clean work surface, mound the flour and make a well in the center.
2. In a small bowl, use a fork to lightly beat together the salt and eggs. Carefully pour the egg mixture into the well.
3. Using a fork, gently incorporate the flour into the egg mixture, a small amount at a time. With your hands and a spatula or dough scraper, work the dough until it pulls together into a smooth, pliable ball.
4. Halve the dough, then form each piece into a ½ inch thick disk. Cover the disks with plastic wrap and set them aside to rest at room temperature for 30 minutes.
5. Lightly flour your work surface and halve each dough disk. Roll out one of the dough portions as thinly as you can (to about the thickness of a dime), then use a 2 ½ inch diameter drinking glass, biscuit cutter, or cookie cutter to cut rounds from the dough. Arrange them in pairs.
6. Repeat with the remaining dough. Each half disk should yield about 7 pairs of dough rounds; 28 total ravioli. (You don’t wan the dough to dry out, so I would follow all the remaining instructions for the first batch of ravioli before cutting out the remaining dough halves. Then repeat the process.)
7. Further thin the dough rounds by pinching them between your thumb and forefinger. Each round should increase in diameter by about ¼ inch.
8. Use a pair of dough rounds to make each ravioli. With a pastry brush or your fingertips dipped in water, paint a ½ inch perimeter around one of the dough rounds.
9. Spoon ½ tablespoon of the squash filling into the center of round 1, then press the other round of dough on top of it along the moistened edges. Use the tines of a fork to seal the edges.
10. Allow the ravioli to dry for 30 minutes.
11. Bring two large pots of water to a boil (using two pots allows all the pasta to be cooked at once).
12. Meanwhile, make the sauce. Melt the butter in a saucepan over medium-high heat.
13. Add the sage and continue to cook the sauce until its light brown and has a nutty aroma, about 4 minutes. Remove the sauce from the heat.
14. Line a large plat with paper towels. Add half the ravioli to each pot of boiling water. The pasta will float to the top after 2-3 minutes, but continue cooking it until tender, about 15 minutes more.
15. Take one out and test its tenderness before draining an entire batch.
16. When the ravioli are done, use a slotted spoon or spatula to scoop them out and transfer them to the paper towels to drain.
17. To serve, place the ravioli on individual plates and drizzle them with a spoonful of the herbed butter sauce. Sprinkle on more parmesan, if you like.
18. Makes 28-30 ravioli.

You're never too old to learn something new...

I've been blogging how long now...and I just learned something new today. Not that there's still probably a million things I need to learn, but anyway...Thanks to my good friend Chellese I learned how to respond to comments or how to receive responses to comments. I didn't know about the little box on the right you can check that says..."email follow-up comments to...". I've had several people ask me questions or make comments that I wanted to respond to and I had no idea that they could receive my responses. I'm sure I'm the last person on the planet to learn this, but it's a whole new world. Bring on the questions or comments people...I'm ready to respond!

oh yea...Thanks Chellese!!

Soup Anyone??

I don't know about your little corner of the world, but here in Utah it's definitely soup weather today; cold, overcast and rainy. It's also a good day to be sick...and what do you know, I am! At least it's not the swine flu. We all had our vaccinations last week, so of course this week I get a sinus infection. I just can't seem to win. Although I am lucky to have a good little baby that will snuggle next to me on the couch and watch Sesame Street while I drift in and out of sleep. The down side; I have dreams about Elmo and dancing birds...

...but I digress...we were talking soup. I love the fall because it means soup, lots of soup. Of course potato soup is always a favorite. I have several recipes, but this one is always a hit. It's not your average potato soup. It's got a little attitude and a lot kick. Hope you enjoy...


POTATO PEPPERJACK SOUP

4 C. diced potato
3 C. shredded Chicken breast (optional)
4 strips thick bacon chopped
3 large jalapenos diced
1 Red bell pepper diced
1 C. diced carrots

1 yellow onion diced
2 cloves garlic minced
1 t. pepper
1 t. salt
1 t. thyme
1 lb. shredded pepper-jack cheese (ab. 2 Cups)
3 C. chicken broth
1 Qt. heavy cream
2 T. granulated sugar
½ C. flour
½ C. butter

1. In a large stock pot, cook Bacon until crispy. Do not drain the fat.
2. In a separate pot boil potatoes in water until tender (about 15 minutes).
3. Add to the bacon pot; peppers, onion, garlic and carrot. Sauté on medium heat until vegetables are soft. Add chicken broth and let simmer for 5 minutes.
4. Drain the potatoes and add to soup.
5. Add cream, cheese, salt, pepper, thyme and sugar. Bring to a boil.
6. In a small sauce pan, prepare the roux by melting butter and stirring in flour to make a paste. Cook over medium heat for about three minutes. Add roux to soup mixture, stirring to desired thickness.
7. Serves 8-10

*For a less spicy version, reduce the jalapenos by half and use a mixture of mozzarella and cheddar cheese. Now that we a have a little munchkin to feed, we usually use this version.

**If you're looking for a way to cut the calories, substitute the heavy cream for half & half or evaporated whole milk. It won't taste quite as decadent, but still satisfying.

Cornbelly's Discount Offer

Today we ventured out to take little "R" to Cornbelly's Corn Maze and Pumpkin Fest. We had fee tickets so it seemed liked a good day to use them. At least I thought it would be, it actually turned out to be a very warm day...I felt like I was at a "Summer" festival instead of a "Fall" festival. But I have to say I was much more impressed with Cornbelly's than I thought I would be. They had quite the variety of fun activities for children of all ages. We were there for a little over 2 hours but I'm sure if little "R" were a little bigger "R" we could have spent a lot more time. There are way too many activities to list them all. Check out their website for all the details.

So...this post is a little shout out for Cornbelly's. I give it a solid "A" for family fun. The only downside is the price. $10-$15 per person seems a little expensive, especially for larger families. There is quite a bit to do, but I think they need to incorporate a family pass or discount.

In the mean time, if you would like to visit Cornbelly's at Thanksgiving Point in Utah. Click here and scroll down to the bottom of the page for a $2 discount off admission.

(Photo's taken from the Cornbelly's website.)

COMING ON MONDAY!! THE ANNOUNCEMENT OF MY FIRST BIG GIVEAWAY!!

Just in time for the holidays! You don't want to miss it, check back on Monday!

Laughing Cow Part II

In the spirit of my earlier "Laughing Cow" substitution discovery, I decided to come up with my own version of Laughing Cow "Alfredo" sauce. It tuned out really good, however, I debated posting because the pictures I took didn't fully display the true yummyness of the dish. But it tasted so good, I just had to share.

One piece of advice when working with Laughing Cow...you really do need to serve and eat immediately. The cheese tends to clump pretty quickly. Case in point; the picture below. Freshly mixed the pasta was silky and creamy just like a normal Alfredo. But just a few minutes of waiting for a photo shoot and it clumped up pretty good. Still delicious though. Especially when you know how much healthier it is. Seriously a tenth of the fat and calories.

ENJOY!!


LAUGHING COW CHICKEN PASTA
(Mindi Original)

2 boneless skinless chicken breasts
2 t. veg. oil
salt & pepper
6 wedges of Laughing Cow Light Swiss Cheese Spread
1/2 C. low fat sour cream
1/4 C. Parmesan cheese
1/8 C. chicken stock
10-12 oz. favorite pasta (Fettuccine, Penne, Farfalle etc.)
2 C. favorite veggie steamed or roasted (asparagus, broccoli, etc.) optional

1. In a small mixing bowl mix the Laughing Cow Cheese, sour cream, Parmesan Cheese, and chicken stock.
2. Cook the Pasta according to package directions. Drain and set aside.
3. In a large skillet heat the veg. oil. Season the chicken with salt & pepper. Sear the chicken in hot oil for 3-4 minutes on each side. Reduce heat to simmer, cover and continue cooking for 8-10 minutes or until chicken is done.
4. Remove chicken from the pan, allow to sit for 4-5 minutes then slice into thin strips.
5. Using the skillet that the chicken was cooked in, add a couple tablespoons of chicken stock to deg laze the pan. Add the cooked pasta and the sour cream/cheese sauce. Mix until well combined and heated through.
6. Mix in the chicken and cooked veggies.
7. Serve immediately.

A little magic for your morning...

Who wouldn't want to start out their day with a little magic!

I think some of my niece Mycol's first words were "Magic Syrup". The now 11 year old won't eat pancakes, french toast, or waffles with out this amazing syrup. I had to get the recipe years ago so I could make it when the kids came over for weekend sleepovers. My nieces and nephew can't live with out it. So let this be a fair warning for you...if you dare introduce a little magic to your kids, you may have to start stalking buttermilk on a regular basis.

Pair it with my favorite French toast and you'll have a winner all the way around!


MINDI'S FRENCH, FRENCH TOAST
(Mindi Original)

1 loaf French bread
4 eggs; divided
¼ C. mild; divided
2 t. vanilla; divided
2 t. cinnamon; divided
1 t. nutmeg; divided

1. The night before, cut the French bread into 1 inch slices. Lay flat on a baking sheet and cover with a dish towel. Allow to sit overnight.
2. In the morning, mix 2 eggs, 1/8 C. milk, 1 t. vanilla, 1 t. cinnamon, and ½ t. nutmeg. Blend well in a shallow dish such as a pie plate or baking dish.
3. Dip each piece of French bread into the egg mixture and cook over medium heat on a griddle or skillet.
4. Cook half the French bread slices, then make another egg mixture using the other half of all the ingredients.
5. Continue to cook the rest of the French bread slices.
6. Serve with magic syrup.


MAGIC SYRUP
(Recipe from my sister Jen Uibel)

1 C. buttermilk
1 C. sugar
½ C. butter
2 T. corn syrup
½ t. baking soda

1. Combine the buttermilk, sugar, butter, and corn syrup in a large pot.
2. Bring to a boil for 1 minute, and then add the baking soda. When you add the baking soda the syrup will immediately triple in volume, so be sure and use a large pot.
3. Serve immediately.

*The syrup will be a foamy consistency. However, as it cools it will loose it's foaminess (is that a word??). Anyway, it still tastes the same, but it's a little more concentrated. If you want to make it foamy again, just heat it back up in the microwave or over the stove. I usually don't worry about the foam. I eat it just as a normal syrup.

I've been experimenting...

Several months ago my friend Iliana made the most delicious Ham & Cheese Bread Roll at our monthly book club get together. A couple weeks later I made it for my husband and it went over so well that it quickly became a "regular" around our dinner table.

But lately I've been doing a little experimenting. I've never really been good at leaving well enough alone. Even when "well enough" is pretty darn good. We needed a little change, so I've come up with a couple alternatives for change. One is a lot more fattening...for him. And the other is a lot more healthy...for me! But I included the original as well. All highly recommended!

*As a side note. I was watching Rachel Ray last week and "The Hungry Girl" was a guest. She had all these great idea's for using Laughing Cow Light Swiss Cheese as a substitute for cream cheese, butter or misc. cheeses in recipes. It cuts the fat by 50-80% in a lot of dishes. That's where I go the idea to use Laughing Cow Light Swiss Cheese in this Ham and Veggie roll. It really was yummy. You could also eliminate the ham all together, use more veggies and make this a Vegetarian Roll. Just an idea.




VEGGIE BREAD ROLL

(Mindi Original...kind of)

1 loaf Rhodes Bread dough (or one recipe for bread dough)
4 wedges Laughing Cow swiss cheese spread (This can be purchased at Costco or in the specialty cheese section of most grocery stores.)
¼ C. low fat sour cream
1 t. dry ranch dressing mix powder
2 C. cooked veggies (I used broccoli & red pepper. Other ideas would be cauliflower, zucchini, asparagus, etc…)
3-6 ham slices (Enough to cover the inside of the roll, depending on the size of the ham you use.)
¼ C. grated Parmesan
salt & pepper
2 t. sesame seeds

1. Follow the package direction to defrost and raise the Rhodes dough loaf. Once it has defrosted and risen appropriately, roll out the dough into a rectangular shape approximately 10 inches wide by 15 inches long.
2. Bring the laughing cow cheese to room temperature and mix it with the sour cream and ranch dressing powder.
3. Spread half the mixture down the center of the dough, lengthwise. Place the ham on top of the cheese spread, then the veggies on top of the ham.
4. Season with salt & pepper and dollop the rest of the cheese spread on top of the veggies. Top with Parmesan cheese.
5. With a small knife, slice strips in the dough on either side of the middle toppings.
6. Pick up the corresponding strips on either side and cris-cross them over the top. Continue this with the entire roll.
7. Sprinkle the top with sesame seeds.
8. Allow the roll to rise for 15-20 minutes.
9. Bake at 350 degrees for 25-35 minutes or until golden brown.

*For the pizza version, use pizza sauce, pepperoni, mozzarella cheese, Parmesan cheese, & pizza seasoning.

*For the original version, spread ¼ C. softened butter topped with 1 T. ranch dressing powder mix, Ham & Cheese, and 1 T. poppy seeds.

Wanna know a secret??

My good friend Michelle used to make this really yummy cold sesame pasta, but she would never give me the recipe. She had gotten it from another friend who owned a catering company. Michelle had promised her she would never give it to anyone.

This brings me to a interesting topic; secret recipes. I don't believe in them. I think recipes are to be shared and passed along. In my mind there is only one reason a recipe should ever be kept secret; if said recipe holder intends on making money with said recipe. But if you don't own a restaurant, plan on publishing a recipe book, or intend on mass producing and marketing the product...for goodness sake people...pass it on!!

Now I understand why Michelle wouldn't give me the recipe, her friend was indeed making money with the recipe.

However, a few years ago I found this recipe in a Martha Stewart magazine. It sounded very similar to the pasta Michelle would make. And sure enough, when I tried it...it's the same exact pasta. I guess it wasn't such a big secret after all.


COLD SESAME NOODLES
(Recipe from Martha Stewart)

16 oz. Japanese noodles (udon or soba) or spaghetti noodles
8 oz. snow peas, slivered lengthwise
1 red bell pepper, cut into long thin strips
½ C. smooth peanut butter
2 garlic cloves
1 jalapeno pepper, seeds removed
¼ C. soy sauce
¼ C. rice vinegar
1/3 C. warm water
2 T. toasted sesame oil
¼ t. salt

1. Cook noodles according to package directions, then rain and rise with cold water.
2. In a large bowl, combine pasta with snow peas and red pepper.
3. In a blender puree peanut butter, garlic, jalapeno, soy sauce, vinegar, water, sesame oil and salt.
4. Pour the dressing over the noodles mix. Toss to coat.
5. Serve chilled or at room temperature.

*This recipe makes a lot of pasta. It says it only serves 4 and I guess if you were eating it as a meal, it would just serve 4. But we usually have it as a side dish and in my opinion it serves about 8-10 people.

Monday Moments - You can't say I didn't try...

I don't really consider myself a "crafty" person. I wish I enjoyed crafts more, but I don't have the patience or the mind set. I usually stick to my cooking, cleaning, organizing and writing. Those are the things I'm good at. But every now and then I muster up the motivation to channel the small part of me that will attempt a craft here and there.

My latest motivation was making cute little clips for my little "R". I know I'm the minority, but I'm not really a fan of the big bows or flower headbands. I kind of think little "R" looks like a big birthday or Christmas present when I've tried putting them on her head. I think her face is just too cute to draw the attention away from it...to the top of her head. But now that she's got a little hair I think a subtle understated clip here and there would look really cute.

So...I went out and bought some cute ribbon and little embellishments to make some trendy little clips. I think they turned out pretty darn cute for an untalented crafty like myself.



Unfortunately little "R" will have none of it. Sometimes I can sneak them into her hair un-expecting. But the second she realizes they are there...she pulls them out immediately and brings them to me. Then she claps and giggles like it's a game of hide-and-seak...and she's the winner. I guess their good for something.

Monkey Love :)

Who doesn't love a good shake? I've always loved throwing together a quick protein or yogurt shake for an on the go breakfast or lunch. They can also be a very healthy nigh time snack. But most recently I've found them to be the easiest and quickest way to get healthy fruits, proteins and vitamins into my little monkey.

I have several recipes for protein and yogurt shakes, but this is always a hit. I mean what monkey doesn't lover herself a little banana from time to time?


BANANA YOGURT SHAKE
(Mindi Original)

3 medium ripe but firm bananas; broken into pieces
½ C. whole or 2% milk
1 C. low fat vanilla yogurt
1 C. ice
¼ t. nutmeg or Cinnamon

1. In a blender combine the banana’s and milk. Puree until smooth.
2. Add the yogurt, ice and nutmeg. Blend until the ice is finely crushed.
3. Serve immediately.
4. Serves 4. (150 Calories each)

*For a huge boost in sustaining energy, add a scoop of protein powder to this yummy shake.

Once upon a Sunday dinner...

Years ago when I was single and living in downtown Salt Lake, I had a group of amazing friends. We were like a little family. We did everything together and supported each other through a lot of highs and lows. One of the best things we did together was Sunday dinner. We would always get together and spend Sundays, just like a family. Most of the time we would gather at my house. Sometimes and Ken & Jeremy's, but mostly the cooking was all me. I would experiment with all kinds of recipes on my poor friends, and they always let me know what they liked and didn't like.

I don't know why I'm writing about this time in my life, except that this soup always reminds me of my salt lake family. We've all come a long way in our lives and moved to various places through out the valley. We don't get to see each other as often as we'd like, but sometimes when I eat certain foods it take me back to those Sunday dinners and reminds me of some very amazing people, that in my heart will always be family! And you all know who you are.

If you ask Jeremy he will tell you that the best way to eat this soup is putting the sour cream, cheese, cilantro, & chips at the bottom of the bowl and pouring the soup over top. And I would have to agree, but for photo purposes that didn't work.

TORTILLA SOUP

1 onion chopped
1 clove garlic minced
1 (32 oz) can chicken stock
2 C. shredded chicken
1 tsp cumin
1 tsp chili powder
1 tsp lemon pepper
1 can green chilies
2 cans beans, with the juices (black, white, or chili…pick your favorite)
2 cans corn (or 1 large bag frozen corn)
¼ C. lime juice

Toppings
grated cheese
sliced limes
chopped cilantro
sour cream
spiced tortilla strips (see recipe below)

1. Sauté onion and garlic in large stock pot for 2-3 minutes.
2. Add all other ingredients and bring to a boil. Simmer for 15-30 minutes to emulsify flavors.
3. Serve each bowl topped with grated cheese, sour cream, spiced tortilla strips, cilantro and fresh squeezed lime.


SPICED TORTILLA STRIPS

15 white corn tortillas
1 T. chili powder
2 t. kosher salt
¼ C. veg. or olive oil

1. Cut tortillas into small strips of desired length.
2. In a large plastic bag drizzle with olive oil, salt and chili powder.
3. Toss bag to coat all strips.
4. Spread strips on a foil lined cookie sheet, sprayed with cooking spray.
5. Bake at 425 degrees for 20-25 minutes or until desired crispness.

Patience is a virtue...at least that's what mom used to say!

I was so excited when Utah Valley Magazine asked me to participate in their November/December issue by submitting an original dessert recipe. It took me a few days to decide what I was going to make. I finally settled on my Cranberry Orange Cheesecake. It's holidayish and really delicious. But as my luck would have it, cranberries aren't in season yet, and no where to be found in Utah. I had to special order them online, I even paid extra for overnight shipping. But again as my luck would have it, they didn't arrive for over a week. I was getting nervous. I hadn't made this recipe for several years and wanted to practice it once before the final dish.

Well they finally arrived last Friday, so I spent Saturday making my practice version. On Sunday we invited some friends over for a taste test. I even distributed pieces to several of my neighbors, for their opinions. I got overwhelming approval and was feeling pretty good about my choice.

So yesterday I set out to make the final "photo-ready" perfect cheesecake. I should have know it wouldn't go as smoothly as I would hope. First of all little "R" would not go down for a nap. I had planned to make the cheesecake while she was napping. It would have been so easy. But no...little "R" had to be my helper. From sticking her hand in the sugar, then the flour, and trying to eat the oranges whole; little "R" was anything but a helper. But I finally finished and was just about to the put the final cake in the oven and it hit me...GASP!!! I forgot to add the flour. I had been so distracted with a 1 year old literally crawling up and down the counter top! What to do??!!

Deep breath! I can handle this. I removed the cheesecake batter from the pan, being very careful not to scrap any of the crust into the batter. I then added the flour and mixed carefully, trying not to mash all the cranberries. I did however have to remake the crust. It was a lost cause. So after remaking the crust and fixing the batter, the cheesecake finally made it into the oven and little "R" finally went down for a nap.

The end result...Perfection! Lesson learned...sometimes an imperfect path, can lead to a beautiful destination!

Unfortunately you'll have to wait for the Nov/Dec issue of Utah Valley Magazine for the recipe! Patience is a virtue.

I just may be converted...

from traditional Southern BBQ to this extraordinary Eastern version. Eastern, as in Eastern Asia. Although I never tasted anything even close to this good in China! Of course what I ate in China is a whole other conversation. Anyway, that's why I love food fusion. East meets West in the best way possible with this recipe.

I have to warn you, this recipe makes a lot of food. I cut the recipe in half for my family and we still had left over.


ASIAN BBQ PORK
(Recipe adapted from Cuisine at Home)

1 jar hoisin sauce (8 oz.)
½ C. honey
½ C. chicken broth
¼ C. chili garlic sauce
¼ C. rice vinegar
2 T. soy sauce
2 T. toasted sesame oil
2 T. garlic, minced
2 T. fresh ginger, minced

2 T. veg. oil
8 Country style spare ribs or pork chops

1. Combine first 9 ingredients for the BBQ sauce; mix well.
2. Heat the veg. oil in a large skillet over medium-high heat.
3. Season ribs or chops with salt and pepper.
4. Sauté the meat until browned on all sides, about 5 minutes.
5. Add half the BBQ sauce and bring to a boil.
6. Reduce heat to medium-low, cover and allow to cook for 15 minutes.
7. Flip ribs, cover and continue to cook for an additional 15 minutes.
8. Add the rest of the BBQ sauce and continue to cook uncovered for another 15 minutes.
9. Serve over rice.
10. Serves 8 people.

*This recipe could easily be adapted to a crock pot. Follow steps 1 – 4. At this point remove pork from the skillet and put it into a crock pot. Pour the sauce over the top and cook on low for 4-6 hours. The meat will be fall-apart tender. Serve over rice.