One of Troy's and Mom's favorites.
Crust:
1 c softened butter
1/4 c powdered sugar
1/4 tsp salt
2 c flour
Blend together thoroughly; texture should be crumbly. Press into 9 x 13 x 2 cake pan (spray with Pam first).
Bake at 350 for 15 min, cool slightly.
Filling:
4 eggs, beaten
3 oz lemon juice
2 c granulated sugar
1/4 c flour
1 tsp vanilla
Combine flour and sugar. Mix eggs and lemon juice into flour and sugar mixture. Blend thoroughly. Pour into baked crust.
Bake @ 350 for 25 min. Sprinkle with powdered sugar. Allow to cool before cutting.
Sunday, June 5, 2011
Thursday, May 26, 2011
Mom's Sweet Recipes
Congo Squares
3/4 c butter
1 lb brown sugar
Melt together until sugar dissolves. Allow to cool and add:
3 eggs, one at a time
1 tsp. vanilla
In a separate bowl, sift together:
2 1/2 c flour
2 1/2 tsp baking soda
1 tsp salt
Add butter/sugar mixture to flour mixture. When batter is completely cool, add:
1 12oz. bag chocolate chips
chopped walnuts, if desired.
Pour into greased and floured 9 x 13 x 2 pan. Bake at 350 for 30-35 min, until golden.
Mom's Peach Pie
Crust:
1 cube butter
2 Tbsp granulated sugar
1 c flour
pinch salt
Combine dry ingredients, then cut butter in. Press into pie tin and flute edges. Bake at 350 for 15-20 min.
Filling:
1/2 c cold pineapple juice
1/4 c corn starch
pinch salt
3/4 c sugar
1 sm pkg Peach Jell-O
2 Tbsp lemon juice
4 large peaches
Add 2/3 c boiling water and cook until thick; add Jell-O and boil 1 min. Remove from heat and add lemon juice. Let set up partially in bowl, then cut peaches into mixture and pour into crust. Keep refrigerated.
Sour Cream Chocolate Cake
2 c flour
2 c sugar
1 tsp baking soda
1/2 tsp salt
1 c water
1 c butter
1/4 c baking cocoa
1/2 c sour cream
2 eggs
1 c chocolate chips
Combine flour, sugar, soda and salt; set aside. In a medium saucepan, over medium heat, melt together butter, cocoa and water; bring to a low boil. Pour into flour mixture and stir to combine. Beat in sour cream and eggs. When mixture has cooled sufficiently, stir in chocolate chips. Pour into greased 9 x 13 x 2 pan and bake at 350 for 35-38 min. Cool for 5 min.
Frosting:
1/4 c butter
3 Tbsp milk
2 Tbsp baking cocoa
2 c powdered sugar
1 tsp vanilla
While cake is cooling, combine butter, milk and cocoa in saucepan; bring to a boil. Remove from heat, stir in vanilla and powdered sugar, mixing until smooth. Pour over warm cake.
3/4 c butter
1 lb brown sugar
Melt together until sugar dissolves. Allow to cool and add:
3 eggs, one at a time
1 tsp. vanilla
In a separate bowl, sift together:
2 1/2 c flour
2 1/2 tsp baking soda
1 tsp salt
Add butter/sugar mixture to flour mixture. When batter is completely cool, add:
1 12oz. bag chocolate chips
chopped walnuts, if desired.
Pour into greased and floured 9 x 13 x 2 pan. Bake at 350 for 30-35 min, until golden.
Mom's Peach Pie
Crust:
1 cube butter
2 Tbsp granulated sugar
1 c flour
pinch salt
Combine dry ingredients, then cut butter in. Press into pie tin and flute edges. Bake at 350 for 15-20 min.
Filling:
1/2 c cold pineapple juice
1/4 c corn starch
pinch salt
3/4 c sugar
1 sm pkg Peach Jell-O
2 Tbsp lemon juice
4 large peaches
Add 2/3 c boiling water and cook until thick; add Jell-O and boil 1 min. Remove from heat and add lemon juice. Let set up partially in bowl, then cut peaches into mixture and pour into crust. Keep refrigerated.
Sour Cream Chocolate Cake
2 c flour
2 c sugar
1 tsp baking soda
1/2 tsp salt
1 c water
1 c butter
1/4 c baking cocoa
1/2 c sour cream
2 eggs
1 c chocolate chips
Combine flour, sugar, soda and salt; set aside. In a medium saucepan, over medium heat, melt together butter, cocoa and water; bring to a low boil. Pour into flour mixture and stir to combine. Beat in sour cream and eggs. When mixture has cooled sufficiently, stir in chocolate chips. Pour into greased 9 x 13 x 2 pan and bake at 350 for 35-38 min. Cool for 5 min.
Frosting:
1/4 c butter
3 Tbsp milk
2 Tbsp baking cocoa
2 c powdered sugar
1 tsp vanilla
While cake is cooling, combine butter, milk and cocoa in saucepan; bring to a boil. Remove from heat, stir in vanilla and powdered sugar, mixing until smooth. Pour over warm cake.
Hard Things are Good Things, too
So, a few weeks ago in RS we had a lesson on gratitude. Our teacher took it a step further, asking us to find good in our trials, even gratitude for our afflictions. Upon considering my teacher's remarks, I can honestly say, looking back, that I am extremely grateful for some of the ugliest trials I have suffered through, because they have strengthened me, changed me, and helped me to know how to empathize with others who have suffered or do suffer as well. Even the trials I have brought upon myself by my own poor choices, although it would have been better to avoid them altogether, have given me a greater appreciation for the infinite blessings of the Savior's Atonement. I'm working also to look for good in trials as I am suffering them, which seems to be the most difficult for me to do.
Here is a quote from Elder Richard G. Scott's talk "The Atonement Can Secure Your Peace and Happiness":
"The Lord is intent on your personal growth and development. Your progress is accelerated when you willingly allow Him to lead you through every growth experience you encounter, whether you welcome the experience or not. Trust in the Lord. Ask to be led by the Spirit to know His will. Be willing to accept it. You will then qualify for the greatest happiness and the heights of attainment from this mortal experience."
The most important thing I've learned about the relationship between gratitude and affliction is that the more grateful I am, the less afflicted I feel, and the more afflicted I think I am, the less grateful I am able to be. The Savior is the source of all light and joy and peace; I know I am eternally indebted to Him for every breath I take, every smile I enjoy from my baby, every warm touch I am blessed to give or to receive. It is up to me to receive that Light.
Here is a quote from Elder Richard G. Scott's talk "The Atonement Can Secure Your Peace and Happiness":
"The Lord is intent on your personal growth and development. Your progress is accelerated when you willingly allow Him to lead you through every growth experience you encounter, whether you welcome the experience or not. Trust in the Lord. Ask to be led by the Spirit to know His will. Be willing to accept it. You will then qualify for the greatest happiness and the heights of attainment from this mortal experience."
The most important thing I've learned about the relationship between gratitude and affliction is that the more grateful I am, the less afflicted I feel, and the more afflicted I think I am, the less grateful I am able to be. The Savior is the source of all light and joy and peace; I know I am eternally indebted to Him for every breath I take, every smile I enjoy from my baby, every warm touch I am blessed to give or to receive. It is up to me to receive that Light.
Sunday, May 15, 2011
Sopa Azteca
2-3 chicken breast halves
1/2 Tbsp. crushed garlic
1/2 med. onion, diced
1-29 oz. can diced tomatoes
2 c. chicken broth (use water from boiling chicken + 2 tsp. chicken bouillon powder)
1/4 tsp. salt
1/2 tsp. pepper
3/4 Tbsp. dried oregano
3/4 tsp. dried basil
1 tsp. chili powder
1/2 tsp. cumin
3 carrots, peeled and sliced
2-3 celery ribs, sliced
1-4 oz. can diced chiles
1-2 halved and sliced zucchini
1-2 halved and sliced summer squash
Directions:
Boil chicken and shred. Set aside. Saute garlic and onion together. Add tomatoes, chicken broth, and spices. Bring to a boil. Add chicken, carrots, celery and chiles; let simmer until vegetables are tender. Add zucchini and summer squash and simmer until tender. Add more chicken broth if soup is too thick.
May serve over fried corn tortilla strips or crushed Fritos. Top with shredded Cheddar cheese, sour cream, cilantro--whatever sounds good to you. This is a great soup to use up summer vegetables.
1/2 Tbsp. crushed garlic
1/2 med. onion, diced
1-29 oz. can diced tomatoes
2 c. chicken broth (use water from boiling chicken + 2 tsp. chicken bouillon powder)
1/4 tsp. salt
1/2 tsp. pepper
3/4 Tbsp. dried oregano
3/4 tsp. dried basil
1 tsp. chili powder
1/2 tsp. cumin
3 carrots, peeled and sliced
2-3 celery ribs, sliced
1-4 oz. can diced chiles
1-2 halved and sliced zucchini
1-2 halved and sliced summer squash
Directions:
Boil chicken and shred. Set aside. Saute garlic and onion together. Add tomatoes, chicken broth, and spices. Bring to a boil. Add chicken, carrots, celery and chiles; let simmer until vegetables are tender. Add zucchini and summer squash and simmer until tender. Add more chicken broth if soup is too thick.
May serve over fried corn tortilla strips or crushed Fritos. Top with shredded Cheddar cheese, sour cream, cilantro--whatever sounds good to you. This is a great soup to use up summer vegetables.
Zion National Park, April 2011
A friend of mine asked me today if Kenji ever stops moving. I told her that Taylor said once that we'd know if Kenji was dead, because he would stop moving. He even moves in his sleep. He is a mover and shaker, that one. But how can I complain? I've seen a few children with feeding tubes over the last month or so, lying listless and quiet; my heart breaks for their parents. So, even if my baby climbs me like I'm a mountain or bounces incessantly, I'll take it.
Tonight I read the talk by Elder Scott (one of Kenji Scott's namesakes) from this last General Conference (April 2011). It was called "The Eternal Blessings of Marriage". He related several touching experiences about his wife and his family, but one in particular stands out to me.
He said, "One night our little son Richard, who had a heart problem, awoke crying. The two of us heard it. Normally my wife always got up to take care of a crying baby, but this time I said, “I’ll take care of him.”
"Because of his problem, when he began to cry, his little heart would pound very rapidly. He would throw up and soil the bed clothing. That night I held him very close to try to calm his racing heart and stop his crying as I changed his clothes and put on new bedsheets. I held him until he went to sleep. I didn’t know then that just a few months later he would pass away. I will always remember holding him in my arms in the middle of that night."
I can't imagine the hole that losing a child must leave, or having no control but to watch or to struggle to comfort an ailing child, but I am grateful for Elder Scott's example of faith in the Plan of Salvation and the peace he exudes.
I am so utterly grateful for the health and growth of my children.
Three of Kenji's top front teeth broke through this weekend, with the fourth close behind. He will have sprouted six teeth in a matter of days! It is a relief to him and to me that they have finally cut through; he was miserable for a week or so there.
Taylor is maturing so well. It will only be a matter of weeks before he is taller than I am. He has a good handle on things--turning 12 and entering sixth grade has brought him many extra responsibilities, but he is adapting well. He often cares for Kenji when I need help--without being asked. He even got him to sleep this afternoon when Troy and I couldn't get him to calm down.
Gabrielle is also growing up to be such a young lady. She has a great blend of beauty and kindness. She is a great student and diligent with her work at school and at home. She is now working on a project of Japan for her school's fourth grade "Around the World" presentations. She has also created a fictional land with its own language, clothing, geography, plants, and natural resources as a project for her GATE class. It is pretty impressive. She even made up an alphabet and numbering system for her country.
Troy is still team roping. He won a little bit of money Thursday night at the Las Vegas "Helldorado Days" roping with Dell. He works hard at everything he does. He is my best friend and I am grateful for him. He is loyal to me and he loves our children deeply.
I'm mostly grateful for the way the Lord has guided and continues to guide my life. I'm glad He protects me from myself (making stupid choices) and I'm glad He doesn't give me my way when I don't need what I think I need. He has helped me to change, to be more positive and happy; I hope I can continue to have the courage to allow Him to keep working with me. I have a long way to go, I know, but it doesn't worry me anymore. I am just grateful for each new day because I get to start again.
Took the kids to Salt Lake to see Mom and Dad off on their mission and to visit with Cindy and family. Had a great weekend there. On the way home we stayed over in Cedar City and then headed up to Zion National Park for part of a day. So this is the picture I'm posting today: the kids at Zion.
Sunday, April 3, 2011
Comfort Food
Troy and Taylor love this. I enjoy it as well. I think I could make it every week and they would be happy. Not low fat, but many of my recipes aren't. Just serve it with a green salad and fill up on that first. :-)
Chicken Pot Pie
4 chicken breast halves, boiled and diced
2 potatoes, peeled,diced, and cooked (leftover baked potatoes work great)
2 c. frozen vegetables--peas and carrots, corn, or a combination of all
3 ribs celery, chopped
1 sm. or 1/2 lg. onion,chopped
1/2 c. butter
1/2 c. flour
2 c. chicken broth (use 2 c. water from boiling chicken and 2 tsp. chicken bouillon)
1 c. milk (I use skim and it works great)
1 tsp. garlic salt
1/4 tsp. black pepper
In a 9" x 13" pan, combine chicken, potatoes, and vegetables. Set aside.
Melt butter in large saucepan. Add celery and onion, cook over medium heat until soft. Add flour, salt and pepper; blend well. Stir in chicken broth and milk. Whisk constantly over medium heat until sauce thickens, abt. 2-3 minutes.
Pour sauce evenly over chicken and vegetables. Run a rubber scraper around the edges of the pan to allow sauce to run down between the chicken mixture and the sides of the pan. Cover with crust.
Pie Crust (for double 9" pie or for 9" x 13" pan)
2 c. all-purpose flour
1 tsp. salt
3/4 c. shortening (chilled and cubed)
4-8 Tbsp. ice cold water or seltzer water
Blend flour and salt in mixing bowl. Cut shortening into flour mixture using pastry blender until mixture resembles coarse crumbs. Sprinkle 4 Tbsp. water or seltzer over crumbs and continue to blend. Add more water as needed, until dough holds together but is not sticky. Form dough into a ball. Cut two 15" long pieces of wax or parchment paper. Lay dough on one piece, flatten with hands, then lay second piece on top. Roll into a rectangle, approx. 10" x 14" or so and abt. 1/8" thick. Remove top layer of wax paper, carefully invert dough, and lay over the top of the pie filling. Peel bottom layer of wax paper off and discard. Flute edges of crust or tuck down the sides of the pan. Cut long slits in the top for air to escape.
Brush top of crust w/ milk, if desired. This will help the crust to brown.
Bake pie at 400 degrees for 40 minutes. Serves 6-8.
Chicken Pot Pie
4 chicken breast halves, boiled and diced
2 potatoes, peeled,diced, and cooked (leftover baked potatoes work great)
2 c. frozen vegetables--peas and carrots, corn, or a combination of all
3 ribs celery, chopped
1 sm. or 1/2 lg. onion,chopped
1/2 c. butter
1/2 c. flour
2 c. chicken broth (use 2 c. water from boiling chicken and 2 tsp. chicken bouillon)
1 c. milk (I use skim and it works great)
1 tsp. garlic salt
1/4 tsp. black pepper
In a 9" x 13" pan, combine chicken, potatoes, and vegetables. Set aside.
Melt butter in large saucepan. Add celery and onion, cook over medium heat until soft. Add flour, salt and pepper; blend well. Stir in chicken broth and milk. Whisk constantly over medium heat until sauce thickens, abt. 2-3 minutes.
Pour sauce evenly over chicken and vegetables. Run a rubber scraper around the edges of the pan to allow sauce to run down between the chicken mixture and the sides of the pan. Cover with crust.
Pie Crust (for double 9" pie or for 9" x 13" pan)
2 c. all-purpose flour
1 tsp. salt
3/4 c. shortening (chilled and cubed)
4-8 Tbsp. ice cold water or seltzer water
Blend flour and salt in mixing bowl. Cut shortening into flour mixture using pastry blender until mixture resembles coarse crumbs. Sprinkle 4 Tbsp. water or seltzer over crumbs and continue to blend. Add more water as needed, until dough holds together but is not sticky. Form dough into a ball. Cut two 15" long pieces of wax or parchment paper. Lay dough on one piece, flatten with hands, then lay second piece on top. Roll into a rectangle, approx. 10" x 14" or so and abt. 1/8" thick. Remove top layer of wax paper, carefully invert dough, and lay over the top of the pie filling. Peel bottom layer of wax paper off and discard. Flute edges of crust or tuck down the sides of the pan. Cut long slits in the top for air to escape.
Brush top of crust w/ milk, if desired. This will help the crust to brown.
Bake pie at 400 degrees for 40 minutes. Serves 6-8.
Sunday, March 6, 2011
Spring Training
Had a great weekend! Troy got some tickets for a Diamondbacks Spring Training ball game for us on Saturday--Kenji's first baseball game. The weather was perfect, we had a nice room in Phoenix, travel was easy (of course, that's me talking--Troy did all the driving... ;-)) But I thoroughly enjoyed Troy and the kids and just getting away for a day or two. Best of all, baby Stitch slept for almost 8 hours in his car seat in the hotel room!!! It was the first time I've slept that many hours in a row since I can remember! So nice. I am grateful that life is good, but I am learning to be grateful for for my challenges as well, because that is how strength and character are developed. I am learning to have hope because of the atonement; if not for that it would be so easy to give up, particularly when my own progress seems so slow, or even non-existent. Again, I am grateful for second chances, grateful for the times the Lord cares enough to show me my weaknesses and to chasten me. I'm so grateful to be a wife and mother. I feel more complete now than I ever have, even though I know I have much more to do; I am where I am supposed to be. I'm so grateful for our children, and especially for Stitcher, right now, because he has been the one missing for so long. It feels so right to finally have him here with us! Okay, not sure if I've shared this recipe with anyone before, but I like this one quite a bit, plus it is quick and easy. So here goes:
Mexican Lasagna
16 oz. sour cream
2/3 cans cream of chicken soup
2-12.5 oz. cans chicken breast
2-4 oz. cans diced green chiles
1 sm. pkg. corn tortillas
1-1 1/2 c. shredded cheddar or co-jack cheese
Mix together sour cream, chicken soup, chicken breast, and chiles. Spread a thin layer of sauce on bottom of 9 x 9 or 11 x 7 pan. Cut tortillas into quarters and layer over sauce. Alternate layers of sauce and tortillas until all are used up. Sprinkle cheese over top. Bake at 350 for about 40 minutes.
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