Scrumptious Wednesday {Best salad ever}

Since I am staying with my parents, I don't have to cook a lot...

It is AMAZING!

My mom invented the worlds best salad.

I have probably had a version of it at least 10 times since I got here.

And I LOVE it.

So I think I need to share with you...

Ingredients

Strawberries

Blackberries

Avocado

Cheese crumbles of your choice

Raspberries

Sun flower seeds

Pumpkin seeds

Pears 

Spinach

Spring leaf mix

And the best part is the dressing...

Lemon juice

A little bit of vegetable oil

I recommend you make a big portion so you have left overs for lunch

Either way, you will love it!

Enjoy!

Scrumptious Wednesday {5 new recipes}

Confession, I haven't tried any new recipes in the last week. 

So I am lacking in the scrumptious Wednesday department. 

However, I have a million ideas for fabulous recipes to try on my 

yummy, yummy in my tummy board on pinterest. 

How did people keep track of recipes before pinterest? 

Oh ya, a recipe box.... that is so 2011 ;)

So here are my top 5 recipes that I am dying to try as of lately...

1. Key lime pie ice cream

2. Frozen yogurt trail mix bars

3. Homemade Peppermint Patties

4. Fruit, Nut and Goat cheese Salad with Pomegranate Vinaigrette 

5. Crispy Quinoa Sliders

I dare you to go check out these recipes..

then you can tell me which one is your favorite! :)

Scrumptious Wednesday {Lettuce Wraps}

How much do you love lettuce wraps at PF Changs? 

I am not going to tell you these are anywhere close because, really they are not. 

But they were pretty easy, inexpensive and delicious. 

Which usually are my qualifying factors for cooking something. 

I found the recipe here. 

As usual, I tweaked it just a little bit to work with what I had on hand. 

Ingredients 

1 chicken breast

1/3 onion, minced

2 tablespoons shredded carrots

salt & pepper

2 garlic cloves, minced

2 Tablespoons soy sauce

1 Tablespoon vinegar

1 Tablespoon oil

1 Tablespoon peanut butter

1/2 Tablespoon water

1/2 Tablespoon honey

1/4ish teaspoon of red pepper flakes

1/4 cup chopped walnuts

4-5 large outer lettuce leaves, rinsed and patted dry

Directions 

1. Cut the chicken up into small pieces, add to the frying pan with a little oil. 

2. Chop up the onions, garlic, walnuts and carrots and add them to the pan. 

3. Mix the soy sauce, vinegar, peanut butter, water, and honey in a separate bowl. 

4. Once the chicken mixture is all cooked, add the sauce mixture. 

5. Serve with lettuce leaves and rice on the side. 

Delicious. 

Scrumptious Wednesday {Double Chocolate Walnut Cookies}

When ever I make cookies, I love adding extra goodies to experiment. 

For these babies, I adapted my favorite recipe. 

And they were so delicious! 

Ingredients 

3/4 cup unsalted butter, softened

3/4 cup brown sugar

1/4 cup granulated sugar

1 egg

2 teaspoons vanilla

2 cups flour

2 teaspoons corn starch

1 teaspoon baking soda

1/2 teaspoon salt

1/2 cup milk chocolate chunks

1/2 cup white chocolate chips

1/4 cup chopped walnuts

Directions

1.  Preheat oven to 350 degrees F.

2.  In the bowl of a stand mixer fitted with a paddle attachment, cream together butter and sugars until fluffy and light in color. 

Add egg and vanilla and blend in.

3.  Mix in flour, cornstarch, baking soda and salt. Stir in chocolate chunks and walnuts.

4.  Using a standard-sized cookie scoop or tablespoon, drop dough onto a prepared baking sheet.  

Bake for 8-10 minutes, until barely golden brown around the edges. 

5.  Let cool, on the sheet, on a wire rack for five minutes.

  Remove from baking sheet and let cool completely.   

 Don't they look Scrumptious?

Scrumptious Wednesday {Funfetti Cake Balls}

Remember when I made these cake balls?

I figured Easter was the perfect holiday to make them again. 

Don't worry, these ones are the easy version. 

These babies are made with funfetti cake and lots of sprinkles!

Ingredients

1 funfetti cake box

1 funfetti frosting mix

1 bag white chocolate chips

oil

sprinkles

Directions

1. Bake the cake. Let it cool. Crumble it all up into pieces. 

2. Mix in 3/4 of the frosting container. 

3. Use a cookie scooper to grab a ball of cake/frosting mix and roll it so it is really dense. 

4. Cool the cake balls in the fridge overnight. 

5. Melt the white chocolate and add canola oil to make it thinner (I added about 1/2 cup)

6. Dip cake ball into the chocolate, put it on wax paper, sprinkle. 

7. Let cool in the fridge before serving. 

Good luck trying to have just 1!

Scrumptious Wednesday {Taco Casserole}

I tried taking several photos of my version of this dish and none of them look as pretty as this one!

via

This is seriously our new favorite dish. 

It is really easy, inexpensive and delicious. 

And Dave loves it, so that helps!

I found the original recipe here but I have tweaked a few things. 

Taco Casserole

Ingredients

1 can refried beans

1/2 can black beans

1/2 pound hamburger beef

1/4 cup chopped onion

1/2 cup salsa

1/4 cup cheese (I use mozzarella but any will work)

1 tablespoon taco seasoning

Shredded lettuce

crushed tortilla chips

ranch dressing

Directions

In a small baking dish (I use 8 inch round flex pan), spread refried beans all over the bottom. 

Cook beef, with added taco seasoning and spread it over the beans. 

Add black beans, chopped onions, salsa and cheese. 

Bake at 350 degrees for 20 minutes. 

When you pull it out of the oven, spread lettuce and tortilla chips on top. 

Add ranch dressing for additional flavor. 

(I add lettuce after I have served it so we can save left overs for the next day)

Enjoy!

Scrumptious Wednesday: {What's for Lunch?}

I had this for lunch every single day last week. 

It was so delicious and I was seriously so excited to eat lunch every day. 

A Chicken Salad sandwich is a favorite of mine. 

Pair it with:

Chobani yogurt

carrots

wheat thins

strawberries and grapes

And I am one happy girl. 

Chicken Salad Sandwich

Ingredients

1 can shredded chicken

4 oz plain greek yogurt

2 celery stalks

1/2 cup grapes

1/4 cup crushed walnuts

Directions

Make sure chicken is shredded really well, I use canned chicken because it is easier but you can boil and shred your own too. Put it in a bowl. Cut grapes in half and cut up slices off of 2 stalks of celery. Add crushed walnuts and greek yogurt. Mix it all together. 

I like to eat mine on 'good' bread, which means anything more dense. 

This past week I got a loaf of sour dough from Trader Joe's and it was delicious.

This recipe should be good for about 4 sandwiches. 

Enjoy!

What is your go-to lunch?

Scrumptious Wednesday: Homemade Mac & Cheese

Macaroni & Cheese is a favorite of mine. 

And it is even better when you make it homemade. 

I found this delicious recipe 

and I adapted it just a little bit. 

The result was delicious. 

Ingredients

1.5 cups elbow macaroni

1 (12 oz.) can evaporated milk

3 tbsp skim milk

1 egg

salt & pepper

dash of garlic powder

1 cup sharp cheddar cheese

1/2 cup monterey jack cheese

dash of paprika 

Directions

Preheat oven to 375 degrees. 

Boil macaroni, drain and put 1/3 of macaroni into a baking dish. 

In a bowl, mix together evaporated milk, skim milk and eggs. 

Add salt, garlic powder, pepper.

Poor 1/3 of milk mixture over the noodles in the baking dish. 

Add 1/3 of the cheese. 

Repeat with the rest of the noodles, milk mixture and cheese. 

Sprinkle the top with paprika. 

Bake for about 30-40 minutes. 

Enjoy!

Scrumptious Wednesday: 'Utah' Scones

Apparently these are 'Utah' scones but they are the only scones in my mind. 

And they are delicious. 

I found the recipe here. 

Ingredients

1 cup warm water

1 cup warm milk

3 tablespoons sugar

1 tablespoon salt

1 tablespoon yeast

1/4 cup melted butter

5-6 cups flour

vegetable oil

Directions

Combine water, milk and sugar. Stir and add yeast. 

Allow yeast to activate for about 10 minutes. 

Pour milk mixture into mixer and add cooled melted butter. 

Add salt and stir ingredients together.

Add flour 1 cup at a time, mixing the dough with a dough hook. 

Once the dough is mixed well, let dough rise to double in size (about an hour in a warm place)

Roll dough out flat and cut into large rectangles or triangles. 

Heat oil in frying pan and cook each piece for about 5-10 seconds on each side. 

Careful not to burn. 

Top them with any delicious toppings that meet your fancy.

Scrumptious Wednesday: Homemade Taquitos

Remember last week when I gave you the most delicious Roast Recipe?

Well now I am going to tell you what to do with all those leftovers. 

My mom is genius. 

She seriously is the most incredible cook that I know. 

She usually just makes up a meal as she goes and it always tastes AMAZING!

She taught me how to make the roast that I told you about last week... 

and these taquitos are hers too.

Enjoy!

Ingredients

Left over shredded roast (about 2 cups shredded)

10 flour tortillas

1 can black beans

1 can corn

Shredded Pepper jack cheese

Salsa

Sour cream

Directions

Basically you do not need step by step directions... 

All you need to do is fry the tortilla up in some hot oil, 3-5 seconds on each side.

Then just pile everything (minus the sour cream) in the middle and wrap up the tortilla.

Like so...

I usually wrap them up and freeze them. 

They are the perfect thing for a quick lunch or dinner. 

Bake at 400 degrees for 15-20 minutes

I like mine crispier so I lean toward 20 minutes. 

Then I dip each bite in a little bit of sour cream. 

so delicious. 

ENJOY!

Scrumptious Wednesday: Crockpot Roast

My mom's roast is one of my favorite Sunday dinners. 

Luckily, when my parents were in town, my mom taught me how to make one. 

I was completely fooled because I thought it would be really hard... it is so easy!

This is definitely going to turn into a regular at our place.

Ingredients

1 chuck roast (whatever size you'd like, just remember how big your crockpot is)

2-3 potatoes

1 cup carrots

salt and pepper

Directions

First you want to sear both sides of the roast in a frying pan for about 10 seconds.

Next, put the roast in the bottom of the crockpot. Sprinkle salt and pepper on top. 

Last, cut the potatoes and carrots to the size of your liking and put them on top of the roast. 

Maybe sprinkle a little more salt and pepper after too. 

Cook on low for about 10 hours or high for about 6 hours.

(depending on the size of your roast)

Be sure to check back next wednesday so I can tell you the best recipe for all the leftover roast. 

YUMMMY!

Scrumptious Wednesday: Homemade Cake balls {Recipe}

I have been wanting to make homemade cake balls for a long time

but I haven't had a good opportunity to. 

It ended up being the perfect treat for Superbowl Sunday

and I even decorated mine to look like footballs.

To make this recipe even easier, you can use a cake box and store bought frosting

but I like to go homemade...

I found this fabulous recipe on pinterest for Chocolate cake:

Ingredients:

2 cups all-purpose flour

2 cups sugar

¾ cup cocoa

2 teaspoons baking powder

1½ teaspoons baking soda

1 teaspoon salt

1 cup milk

½ cup vegetable oil

2 eggs

2 teaspoons vanilla extract

1 cup boiling water

Directions:

pre heat oven to 350 degrees

1. Add flour, sugar, cocoa, baking powder, baking soda, salt and espresso powder to a large bowl or the bowl of a stand mixer. Whisk through to combine or, using your paddle attachment, stir through flour mixture until combined well.
2. Add milk, vegetable oil, eggs, and vanilla to flour mixture and mix together on medium speed until well combined. Reduce speed and carefully add boiling water to the cake batter. Beat on high speed for about 1 minute to add air to the batter.
3. Pour cake batter into a 9x13 pan. Bake for 30-35 minutes, until a toothpick or cake tester inserted in the center comes out clean.

After the cake cools for about 15 minutes, crumble the cake with your hands.

I made a simple buttercream frosting:

 (but you can use whatever sounds good to you)

Ingredients:

1/2 cup softened butter

2 1/2 cups powdered sugar

1/2 cup milk

Pour all of the ingredients into a bowl and whip them. 

Combine the cake crumbles and the frosting in a big bowl

warning- this gets really messy!

Grab a chunk of the cake/frosting mix and roll it into a ball. 

Make sure to roll them really tight and compact. 

My recipe yielded about 40 cake balls. 

I used a whole package of milk chocolate chips for the outer chocolate shell. 

We are old fashioned and don't have a microwave. 

If you are melting on the stove, you can boil water and put the chocolate chips in a glass bowl. 

Stir in a little bit of vegetable oil with the chocolate in order to make it a little thinner. 

Insert a toothpick into each ball before submerging it in the melted chocolate. 

Make sure to tap the excess chocolate back into the bowl.

You can decorate them however you would like. 

I used melted white chocolate to make the threads of a football. 

yummmmmmmy. 

Enjoy!

Don't forget to enter my giveaway!

Scrumptious Wednesday {my favorite green smoothie}

One of my new year's goals is to eat a more balanced diet. 

Basically I want to incorporate more fruits and vegetables in my day.

So in order to fulfill this, I have been making delicious green smoothies for lunch everyday. 

The specific recipe I use equals about 24 oz. and is pretty filling because I use it as a lunch substitute. 

It really is delicious so I hope you will give it a try!

Ingredients

3ish cups of spinach

1/4 cup plain greek yogurt

1/2 lemon 

1/2 apple

1 banana

1 tbsp ground flax seed

1/4 cup raspberries

1/4 backberries

1/2 cup water

All these measurements are estimates because I usually just thrown in whatever looks about right. 

You really can put in as much as you want of anything on the list but these amounts seem to work 

great if you still want a delicious taste. 

I really love it so much, now all I need to is get Dave to taste it.

Let me know what you think!

Scrumptious Wednesday: The best homemade icecream cake

As promised, I am sharing the recipe for the delicious ice cream cake I make for Dave every year on his birthday. Before I share, I must give credit to my sister because she found the recipe somewhere and created it first for my niece's birthday years ago. Be careful, it is to die for and will be your newest birthday tradition. Or you will make it any time you ever need cake...

Ingredients

3/4 cup unsweetened cocoa

3/4 cup boiling water

6 tbsp butter, melted

1 cup brown sugar

1/2 granulated sugar

2 eggs

1 1/2 cup flour

1/2 tsp baking powder

1/2 tsp salt

1/2 tsp baking soda

2 tsp vanilla

1/2 gallon icecream

3 cups cool whip

*Oreos

*Sprinkles

Directions

-Coat 2 (8 inch) round cake pans with cooking spray & wax paper. (I use the rubber ones)

-Combine cocoa, water, and butter with whisk. Cool. 

-Combine sugars. Add egg ( beat until creamy) Add Cocoa mixture.

-Combine flour, baking powder, soda & salt. Gradually add to mixture. Stir in vanilla. 

-Pour into 2 pans and bake at 350 degrees for 25-28 minutes. 

-Cool in pans for 10 minutes. Take our of pans and wrap in plastic wrap. Freeze for at least 2 hours.

-Let ice cream (flavor is optional, I love it with mint chocolate chip) sit out for about 30 minutes. 

-Spread softened ice cream in 8 inch pan, lined in plastic wrap. Freeze for at least 3 hours. 

-Assemble three layers of cake: cake, ice cream, cake.

-Spread cool whip all over the top and sides of cake. 

*I use sprinkles to write out the numbers of the age of the birthday, if it is for a birthday cake. 

*I also crush oreos and spread them all around the top and sides.

You can combine whatever flavors you would like- peppermint ice cream & candy canes, Heath ice cream & crushed heath bar. The options are endless :)

Scrumptious Wednesday {Banoffee Pie}

recipe via

My dad used to visit England once or twice a year for work. One of his favorite foods he would rave about over there is Banoffee pie. My dad is a fabulous chef and loves to try new recipes. A while back he stumbled upon this fabulous recipe for his favorite banoffee pie. He has adapted it a little over the times he has made it but it always turns out incredible. Bananas, toffee and whip cream? How could you go wrong? He made it for our Christmas Eve celebrations this year so I thought I would share the recipe. ..

Ingredients

For biscuit base:
 2 1/4 cups crushed graham cracker (pulse in food processor)
 1/2 cup melted butter
 3 tbsp sugar

For toffee filling:
 1/2 cup melted butter
 1/2 cup firmly packed brown sugar
 2 tsp vanilla extract
 1 10 oz can sweetened condensed milk

Banana cream topping:
 2 cups whipping cream
 3 tbsp icing sugar
 1 tsp vanilla extract
 4 ripe bananas, sliced

Directions

For biscuit base:
Mix together ingredients for the biscuit base. Press into the bottom and sides of a lightly greased 9 inch spring form pan, about an inch and a half up the sides of the pan will do. Bake in a preheated 350 degree oven for 10-12 minutes. Remove from oven and cool in the pan on a wire rack.

For Toffee Filling: 
In a small saucepan combine melted butter, brown sugar and vanilla extract. Bring to a slow boil until foamy, then add condensed milk. Bring back to a slow boil over medium low heat. and cook stiffen continuously for another 3 to 4 minutes until the mixture darkens slightly. Remove from heat and pour into the prepared cookie crumb crust. Chill for 2 hours or more until thoroughly cooled.

For banana cream topping:
Add whipping cream, icing sugar and vanilla extract to the bowl of an electric mixer. Beat together until soft peaks form, then gently fold in bananas.

Spread the banana cream topping over the toffee filling and garnish the top of the pie with chocolate shavings if desired. Chill for about another hour before serving.

What is your favorite homemade pie?

Scrumptious Wednesday: The BEST Homemade Toffee

Your diet doesn't start until January 1st, right? 

Okay good, because my mother's toffee is the best in the world. 

Really. You will love it!

 

 (note: my mom discovered this recipe in an article about Winnifred Jardine in the Deseret News in 2005)

Ingredients:

1 cup whole almonds
1 cup butter

1 cup sugar

1/4 teaspoon salt

1/2 teaspoon vanilla

1/2 pound milk chocolate

1/2 pound walnuts (2 generous cups) coarsely ground

Directions:

On foil-lined cookie sheet, arrange almonds in single layer over a 7-by-12-inch area; set aside. 

In heavy saucepan, combine butter, sugar, salt and vanilla. Cook over high heat 5-6 minutes, stirring constantly with a dry wooden spoon.

(until candy cookies to a walnut color brown)

Immediately, without scraping pan, pour candy over almonds, covering all nuts. Set aside and allow candy to cool completely. 

Melt chocolate in small pot over the stove.  Break toffee into large pieces.

 Dip each piece into melted chocolate to drip off, then coat lightly with ground walnuts. 

Place on wax paper to set. 

Makes approximately 25 large pieces. 

I hope this treat satisfies your toffee craving, I have sure had my share the last couple days!

Scrumptious Wednesday: Homemade Kettle Corn

My sister sent me this recipe recently and we make it multiple times a week.

It is such a delicious treat!

Ingredients:

1/2 cup popcorn kernels

1/4 cup vegetable oil

3 tablespoons sugar

1/2 teaspoon salt

Directions: 

Put oil in a fairly large pot and turn to medium heat. 

Once oil is heated up, pour kernels in and cover with sugar. Put lid on pot. 

Shake the pot around and wait for your first pop.

Once the first pop begins, every 5 seconds pick up the pan and shake it around. 

Once all the popcorn is popped, quickly take the pan off the heat and add the salt. 

This is seriously my new favorite snack!

Enjoy!

Scrumptious Wednesday: The Ultimate Christmas Cookie

It is the time of year to be invited to Christmas parties. 

I always have to rack my brain for an original food item that I want to bring with us. 

After going through my pinterest food board... these cookies definitely stood out to me. 

I dare you to try them, you will never take anything different to a Christmas occasion again.  

*Original recipe found here. 

Ingredients:

1 package brownie mix (I used fudge)

1 & 1/4 cups Flour

1/4 cup brown sugar

1/4 tsp salt

2 eggs

2 Tbsp milk

1/2 butter, melted

1 tsp vanilla extract

3/4 tsp peppermint extract

Vanilla frosting

1/2 cup crushed candy canes

Directions: 

Preheat oven to 350 degrees.  Butter a cookie sheet and set aside.  In a large mixing bowl, whisk together brownie mix, flour, brown sugar and salt.  Add in eggs and milk and stir with a large spoon.  Add in melted butter, vanilla and peppermint extract, stir until well blended.  Grab a normal size amount of dough and roll it into a ball in your hand. Place on cookie sheet (should fit about 10).  Bake for 10 minutes.  Remove from oven and allow to cool completely before frosting.  Once cool, frost each cookie and sprinkle with crushed candy canes. I used a can of regular vanilla frosting from the store but you can use any frosting recipe you'd like. 

Scrumptious Wednesday: Christmas Goodies for the Neighbors

I love making anything sweet. 

And since I probably shouldn't eat sweets all day, 

it is always nice to have a reason to make something tasty for other people. 

This is a really simple, inexpensive treat that works great for the neighbors. 

All you need is: 

a bag of pretzels

kisses and hugs candies

M&Ms

Layout the pretzels all of the pan with a kiss or hug on each one. 

Put pan in oven preheated at 350 degrees. Check every minute after 2 minutes.
Mine took 4-5 minutes but they might be done sooner.

You don't want them to completely melt- just softened. 

Immediately put an m&m on each one and press down. 

Ta-da! 

Deliciousness all around. 

Scrumptious Wednesday: Chicken Enchiladas

Chicken Enchiladas are a regular in our home and anytime we go out for mexican. 

My main recipe comes from my mother's enchiladas

and every time I make it, I add something different to change it up. 

I thought I would share it with you because it is super simple and delicious!

Ingredients: 

soft corn tortillas (5 inch round)

my mom uses the uncooked Costco tortillas which are delightful but there is no Costco here. 

Chicken Breast

Mozzarella cheese

Enchilada Verde Sauce

Salsa 

Sour cream

Directions: 

1. You can boil the chicken if you'd like but I prefer to slow cook it all day. 

I put 1 chicken breast (usually 1= 6 enchiladas so alter this for how much you need) 

in the crock put and cover it with salsa-- cook it on high for 2 hours or low for 4-5 hours.

Shred chicken when it is done cooking. 

2. Cook tortillas lightly in a pan

3. Take 1 tortilla and add approximately 2-3 Tablespoons of shredded chicken, 1-2 Tablespoons 

of mozzarella cheese and 1 Tablespoon of Enchilada sauce-- wrap up like an enchilada.

(the sauce is where I always change my recipe-- sometimes I add salsa and sour cream to the inside too)

4. Coat the bottom of the dish with sauce, put each wrapped up tortilla in the pan side by side. 

5. Cover the enchiladas with more sauce and sprinkle with left over Mozzarella. 

Cover with tin foil and Bake @ 400 degrees for 30 minutes

I usually like to take the tin foil off for the last 5 minutes to make them a little crispy. 

Enjoy!

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