Blue Plate Sliders

This is another recipe that I learned in my Foods class that goes really well with the hamburger buns below and a homemade basil mayonnaise sauce. It is seriously delicious and makes some of the yummiest hamburgers I have ever had. The sliders will be small but you can make them into full sized hamburgers if you like that better. Enjoy!

2T canola oil
1/2 onion chopped
1 clove garlic, minced
2 t. italian seasoning
1 t. chilli powder
salt and pepper to taste

Saute all together until onion softens

1/2 lb. ground beef
1/2 lb. ground turkey
1 cup grated colby cheese
4 strips of bacon (or turkey bacon)

Mix meat together. Add onion mixture to the meat mixture. Coat an electric skillet with 1 T. butter. Roll meat into ping pong ball sizes. Place balls on electric skillet. When meat has browned, turn over and smash flat. Top with grated cheese. Put the bacon on the sliders and add any condiments. Enjoy!

30 Minute Hamburger Buns

This is a hamburger bun recipe that I learned about in my Food class this semester at BYU. It is quick and the buns are delicious. Plus you can freeze them, which you can't really do with store bought hamburger buns and have them turn out normal. Enjoy!

12 Servings Prep: 20 min. + resting Bake: 10 min.

Ingredients
• 2 tablespoons active dry yeast
• 1 cup plus 2 tablespoons warm water (110° to 115°)
• 1/3 cup vegetable oil
• 1/4 cup sugar
• 1 egg
• 1 teaspoon salt
• 3 to 3-1/2 cups all-purpose flour

Directions
• In a large bowl, dissolve yeast in warm water. Add oil and sugar; let stand for 5 minutes. Add the egg, salt and enough flour to form a soft dough.
• Turn onto a floured surface; knead until smooth and elastic, about 3-5 minutes. Do not let rise. Divide into 12 pieces; shape each into a ball. Place 3 in. apart on greased baking sheets.
• Cover and let rest for 10 minutes. Bake at 425° for 8-12 minutes
• or until golden brown. Remove from pans to wire racks to cool.

Yield: 1 dozen.

Nutrition Facts: 1 serving (1 each) equals 195 calories, 7 g fat (1 g saturated fat), 18 mg cholesterol, 204 mg sodium, 29 g

Karen's Tamale Pie

Tamale Pie

One pound ground beef
One packet taco seasoning
Small onion, diced
Bell pepper, diced, any color is fine
2 cans of corn
One can pinto beans
One can kidney beans
One cup salsa, any variety
2 boxes of cornbread mix, like jiffy makes

Directions: brown ground beef and drain off fat. While beef is draining, sauté onions and peppers in the beef pot in some remaining drippings from the meat for about 5 minutes. Add the beef back in the pot, stir in the taco seasonings, and throw in the undrained beans and drained corn. This gives it just enough liquid for the taco seasoning. Stir in the salsa after you take it off the heat. Prepare the cornbread as directed on the box. Heat the oven to 350, and pour the meat mixture into a 9x13 dish. Pour the cornbread over top, making sure it covers all of the meat. Pop it in the oven for about 30 minutes, or when the cornbread looks a deep golden brown. Serve with a dollop of sour cream, or more salsa on the side.

Recipe note: I love this recipe for several different reasons. It's a great way to use some left over taco meat, as I always seem to make way too much when we do tacos. Plus it's a really fast recipe to whip up, leaves very few dishes to do, and is very versatile. You can use whatever kind of beans or salsa you like--it always turns out great! The recipe makes a hefty 9x13, so prepare for leftovers. This has become my new dish to take to people when they're sick or have had a baby. Ryan has asked that I put it in the "line-up" of my regular go-to meals!- Karen Sandstrom (sister)

Maple-Dijon Salmon

Maple-Dijon Salmon (Beth Tingle, cousin)

1/4 c. butter, melted
1 1/2 T. dijon mustard
3 T. maple syrup
1/4 c. dry bread crumbs
1/4 c. finely chopped pecans
4 (4 oz.) filets salmon

Preheat oven to 400 F. In a small bowl, stir together butter, mustard, and syrup. In another bowl, mix together bread crumbs and pecans. Brush each salmon filet with mustard syrup mixture and sprinkle bread crumb mixture on top. Bake salmon until it flakes easily with a fork, approximately 10-15 minutes.

This is a recipe from my cousin Beth Tingle that I would like to try because I love salmon. I have never prepared salmon before and am interested in trying it out. Thanks Beth!

Jen's Bulgogi Beef

Bulgogi Beef (Korean Recipe) Jennifer Sherwood- sister

1 lb. lean beef
3 T. soy sauce
3 T. sugar
1 T. sesame oil
1.5 T sesame seeds
3-4 chopped green onions
3 cloves minced garlic
salt and pepper to taste

Slice beef into thin strips. This is easy to do if it is a little bit frozen. Combine the rest of the ingredients to create a marinade. Add the beef and marinade for at least 1/2 hour. When it's ready, fry the meat with the marinade in a deep skillet or wok. To serve, place small pieces of beef. along with cooked rice and any other garnish on a piece of lettuce and wrap it up so you can eat it with your hands. Use the cooked marinade as sauce for your rice.

Penne Rustica

PENNE RUSTICA- Dayna Checketts

2 tsp olive oil
1 yellow onion
2 cloves of garlic, minced
1 pound hot sausage
1 tsp dried basil
1 tsp oregano
1/4 tsp red pepper
1 can tomatoes
1 cup water
salt
1 pound penne or other tube shaped pasta
2 cups ricotta cheese
2 cups mozzarella cheese
1/2 cup parmesan cheese

In a large frying pan, heat the oil over med. Add the
onion and cook until golden, about 5 min. Add the garlic
and cook, stirring for 1 min. Add the sausage and cook,
breaking it up into bite sized pieces with the side of a
spoon, until the sausage loses its pink color, about 6 min.
Stir in the basil, oregano, and red pepper flakes. Add the
tomatoes with their puree and the water and bring to a boil.
Reduce the heat to med-low and simmer uncovered,
stirring occasionally, until slightly thickened, about 30
min. Taste and adjust the seasoning. Preheat the oven
to 350 degrees. Lightly oil a shallow baking dish. Start
cooking the pasta and make sure the water is salted. Cook
until pasta is barely al dente, about 10-12 min. DO NOT
OVERCOOK. Drain well.

In a large bowl, toss the pasta with sauce, ricotta and
mozzarella cheese. Spread in the prepared baking dish
and sprinkle with parm. cheese. Bake until the cheeses are
melted and the tops of the pasta are crusty, about 30 min.
Remove and let stand for 5 min.


"This is a recipe that has been tweeked over time to finally be where it is today. I love playing with recipes until I get them exactly how I want them, and this is one of them! We love this meal in the winter because it is hearty and tastes wonderful!"

Red Velvet Cake and Fruit Tarts

RED VELVET CAKE/CUPCAKES (thank you Dayna!)

2 1/2 c flour
1 1/2 c sugar
1 tsp baking soda
1 tsp salt
2 tsp cocoa powder (it calls for one, but I like a little extra flavor)
1 1/2 c veg. oil
1 c buttermilk (at room temp)
2 eggs
2 tbsp red food coloring (I did a little less and it worked out great)
1 tsp white vinegar
1 tsp vanilla

preheat oven to 350*. Sift flour, sugar, soda, salt, cocoa and set aside. Mix liquid ingredients. Combine in electric mixer.
cook for 20-22 minutes. Cool completely before frosting. Serve with cream cheese frosting. makes 24

FROSTING (although I just used store bought...and they are having a sale at smiths right now if you want to stock up)
1 LB cream cheese
2 sticks butter (room temp)
1 tsp vanilla
4 c powdered sugar

"I make these for many special occasions and if you have a cake decorating kit they look amazing! I think this recipe can also be turned into a cake, but I have never tried it!"



FRUIT TART

* 3/4 cup butter, softened
* 1/2 cup confectioners' sugar
* 1 1/2 cups all-purpose flour
* FILLING:
* 1 (10 ounce) package vanilla or white chips, melted and cooled
* 1/4 cup heavy whipping cream
* 1 (8 ounce) package cream cheese, softened
* 1 (20 ounce) can pineapple chunks, undrained
* 1 pint fresh strawberries, sliced
* 1 (11 ounce) can mandarin oranges, drained
* 2 kiwifruit, peeled and sliced
* GLAZE:
* 3 tablespoons sugar
* 2 teaspoons cornstarch
* 1/2 teaspoon lemon juice
*

1. In a small mixing bowl, cream butter and confectioners' sugar until light and fluffy. Gradually add flour; mix well. Press into an ungreased 11-in. tart pan with removable bottom or 12-in. pizza pan with sides. Bake at 300 degrees F for 25-30 minutes or until lightly browned. Cool on a wire rack.
2. For filling, in a small mixing bowl, beat melted chips and cream. Add cream cheese and beat until smooth. Spread over crust. Refrigerate for 30 minutes. Drain pineapple, reserving 1/2 cup juice; set juice aside. Arrange the pineapple, strawberries, oranges and kiwi over filling.
3. For glaze, in a small saucepan, combine sugar and cornstarch. Stir in lemon juice and reserved pineapple juice until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Cool; brush over fruit. Refrigerate for 1 hour before serving. Refrigerate leftovers.



"I had my grandparents over one night for dinner and I wanted to impress them with a fun dessert so I found this and it was a hit! They are rich so don't make them too big, but they taste delicious!"

Bruschetta

BRUCHETTA (from Dayna Checketts- sister-in-law)

10 large fresh basil leaves chopped (or 1/2 tsp dry)
2 c roma tomatoes
2 tbsp balsamic vinegar
salt and pepper
1/3 c extra virgin olive oil
1 loaf french bread

heat oven to 425

combine tomatoes, vinegar, and basil. Season to taste with salt and pepper

combine olive oil and garlic in a small bowl and microwave for 30 sec

cut bread into 1/4 inch pieces. Brush with olive oil mixture and place on baking pan

bake about 6-8 minutes or until golden brown.

Before serving drain excess liquid from tomatoes. Spoon mixtures on bread.

"This is a fun appetizer that I use for many different things. Its good and easy!"

Olive Garden Sausage Soup

OLIVE GARDEN SAUSAGE SOUP- from Dayna Checketts (Sister-in-law)

1 pound hot sausage
4 strips of bacon, cooked and crumbled
1 quart of water
4 cups chicken broth
2 large russet potatoes, peeled and cubed
2 garlic cloves
1 medium onion, chopped
2 cups fresh spinach
1 cup heavy cream

In skillet over Medium/high heat, brown sausage, breaking
into small pieces as you cook it; drain, set aside.

Meanwhile, place water, broth, potatoes, garlic, and onion
in pot; simmer over medium heat until potatoes are tender.

Add sausage & bacon to pot; simmer 10 minutes.

Add cream and fresh spinach to soup; season w/salt and
pepper; heat through.

"My sister and my mom love this recipe so I gave it a try and it was great! Good for those cold winter days!"

Dayna's Smoothies

ORANGE JULIUS

1 6oz can frozen orange juice
1 heaping TBSP sugar
1 tsp vanilla
1 C milk
8-12 ice cubes

Mix in a blender adding ice last

"This recipe and all of the ones following are from when my family owned a couple Hogi Yogi's. We would make these smoothies and we loved them so much we make them all the time at home as well!"

FRUIT SAFARI SMOOTHIE

8-10 oz raspberry juice
1/2 heaping c. orange sherbet
6 frozen strawberries
1/2 fresh banana
ice

blend until smooth.

YOGI BERRY SMOOTHIE

8-10 oz raspberry juice
1/2 heaping c vanilla yogurt
3 strawberries (best if frozen for texture)
1/4 c blackberries
1/4 c raspberries
ice

blend

PEACH TREAT SMOOTHIE

10 oz peach juice
1/2 heaping vanilla yogurt
1/2 frozen
peaches
1/2 fresh banana
ice

blend

PINA COLADA SMOOTHIE

10 oz pineapple juice
1/2 heaping pineapple sherbet
1/4 heaping cup frozen pineapple
1 oz colada daiquiri mix
1/2 fresh banana
ice

blend