Angel Food Cake

For me it was not my birthday unless I had an angel food cake. I always loved how light they tasted. I would eat 1/4 of the cake and it was the best thing ever. The tradition still lives on. My husbands birthday is on Tuesday and guess what I am making an angel food cake!Angel Food Cake

1 ½ cups powdered sugar
1 cup cake flour
1 ½ cups large egg whites (about 12)
1 ½ teaspoons cream of tartar
1 cup granulated sugar
1 ½ tsp. vanilla
½ tsp. almond extract
¼ tsp. salt

1. Move oven rack to lowest position. Heat oven to 375 F.
2. In medium bowl, mix powdered sugar and flour; set aside. In a large bowl, beat egg whites and cream of tartar with kitchenaid mixer on medium speed until foamy. Beat in granulated sugar, 2 tablespoons at a time, on high speed, adding vanilla, almond extract and salt with the last addition of sugar. Continue beating until stiff and glossy. Do not under beat.
3. Sprinkle powdered sugar-flour mixture, ¼ cup at a time, over egg white mixture, folding in with rubber spatula just until sugar-flour mixture disappears. Push batter into ungreased 10 x 4 inch angel food cake pan (tube pan). Cut gently through batter with metal spatula or knife to break air pockets.
4. Bake 30 to 35 minutes or until cracks feel dry and top springs back when touched lightly. Immediately turn pan upside down onto heat-proof funnel or bottle. Let hang about 2 hours or until cake is completely cool. Loosen side of cake with knife or long metal spatula; remove from pan.
5. Spread or drizzle Lemon glaze over top of cake.

*Note: To cool angel food cake, immediately turn pan upside down onto heatproof bottle or funnel (plastic funnel can be wrapped with foil to make heat proof).

Lemon Glaze

2 cups powdered sugar
1 ½ tsp. lemon juice
2 to 4 tablespoons lemon juice

In a large bowl pour lemon juice on top of sugar. Miss in until it is smooth. Pour over cake

Caramel Corn

There is nothing better than fresh caramel corn. It melts in your mouth it is so yummy. As a family we love making this treat together. We pop fresh popcorn into the largest bowl we can find. We make fresh caramel. We all have stir as fast as we can with wooden spoons. We work as fast as possible . It is one of our favorite treats.

1 cup butter
2 cups brown sugar
1 cup corn syrup
1/2 tsp salt
1 tsp baking soda
1 1/2 cups corn kernels

1. In an air popcorn machine. Pop the popcorn into a large bowl.
2. In a saucepan combine butter, sugar, corn syrup, and salt. Let it boil and constantly stir for about a few minutes.
3. Add baking soda to caramel mixture.
   
4. Put caramel and popcorn into a large brown bag and shake it up.
5. Lay caramel on parchment paper and let it dry.
   

Bridal Shower Punch

This year I have had a lot of friends who have getting married. For every bridal shower that have been a part of there seems to be a trend. That trend is this refreshing punch.

Lime maid Concentrate
Sprite
Diet Sprite
Ice
Cucumbers

Pour ingredients into a large punch bowl and let your guests enjoy

Cake Cookies

I love cake cookies. They have found their way into my sister and my mouth on several occasions. They have a way of brightening up the day. They taste so yummy. They are so sweet. I love these cookies. They are also the easiest thing to make ever.

Cake Cookies
Box of your favorite cake mix
1/2 cup butter
1 egg
Favorite Frosting

1. Preheat the oven to 325 degrees F
   
2. Mix together cake mix, butter, and eggs
3. Roll into individual 1 inch balls
   
4. Bake for about 10 minutes
   
5. Let cool
   
6. Frost and enjoy
   

Chili

Growing up every Halloween we got together with some family and friends and ate chili, cornbread, and went trick or treating. We would all eat large bowls of chili. We would eat a ton. We would play with our friends. The adults would socialize. This was one of my favorite parts about Halloween.

Chili:

1 pound of ground beef
1 tbl 1/2 tsp Chili powder
2 tbl paprika
2 tbl crushed red peppers
1/2 tsp cumin
1 tsp salt
2 tsp pepper
1 tsp garlic salt
1 tsp onion powder
1 can black beans
1 can kidney means
1 can chili beans
1 can of ranch style beans
1 can of tomato chunks
1/2 onion chopped
1 green pepper
Sour cream
Shredded cheese

1. Brown meat with spices in the bottom of a large stock pot
2. Chop onion and pepper
   
3. Open up cans of bean, train only kidney and black beans
   
4. Dumb beans, tomato, onion, and pepper into the pot
   
5. Let simmer until it is warm throughout (30 minutes)
6. Taste and add spices to taste
   
7. Serve in a bowl with sour cream and shredded cheese
   

Lime Rickey

Growing up in California I did not have the opportunity to have Lime Rickey's that often. Whenever I came up to Utah to visit my Grandma that was the first place I wanted to go. I wanted to go to this whole in the wall shake shack that served Lime Rickey's. My sister and I loved them so much that as a little kids instead of opening a lemonade stand on our street we opened a Lime Ricky stand with our next door neighbors. We actually made good profit from it. It is so yummy. I still crave this drink sometime to this day.

Lime Rickey:
Ice
Sprite
Grape Flavor
Lime

Add desired ice and sprite to cup
Add a splash of grape juice
Squeeze a little lime juice into the cup
Place another lime on the side for decoration

Roasted Vegetables

My family loves vegetables. Our favorite way to eat vegetables is roasted. We eat them in the summer on a warm day. We simply wrap them up in tin foil when they are lightly coated in olive oil and salt and pepper. It is so yummy. It is still just crispy enough but it is soft at the same time. In the winter the bbq is traded for an oven. It is my families favorite way to eat our vegetables.

In the oven

Ingredients:
About a 1/2 pound of desired vegetable (carrots and asparagas work well)
3 tbl of olive oil (could be more or less just add slowly at a time)
1/2 tsp salt
1/4 tsp garlic salt

Procedures:
Preheat the oven to 350 degree F

Place vegetables in a large ziplok bag
Pour olive oil and spices into the bag and shake till vegetables are coated evenly
Place on a jelly roll pan
Bake until tender
Serve

Italian Pasta Salad

My fiance lived in Italy for two years while he was serving a mission for the Church of Jesus Christ of Latter-day saints. He grew very attached to the people there. He grew to love them, care for them and immersed himself in the culture. On of the biggest parts of the culture in Italy is the food. Meals are very important to Italians. Their Italian food is completely different from American Italian food. It is actually a lot lighter. It may not be authentic Italian food but it is pretty close. You can mix up the ingredients if you want to but it is filling and yummy.

1 lb of pene pasta
1/2 pound of cooked shrimp
1 cup of olives (assorted)
3/4 cup of sun dried tomatoes
1/2 cup of artichoke arts
1/2 cup of cherry tomatoes
4 basil leaves (torn into smaller pieces)
1/2 cup olive oil
1/2 tsp of salt
1/4 tsp parsley
1/4 tsp oregano
1/8 tsp pepper

1. Cook the pasta in water and lots of salt
   
2. Combine all ingredients in in a large bowl
   
3. Coat with olive oil add spices and toss
   

Chicken Enchiladas

Yes these chicken enchiladas are not authentic Mexican food, but they are delicious. They remind me of the day after thanksgiving with my family and our family friends next door. We would make enchiladas and eat a lot. We would laugh and play games. This is a tradition that still continues to this day. We get to together and make enchiladas. Sometimes we substitute turkey for chicken, we love them still. They are so good.

2 lb chicken breasts

½ cup diced onions

1 can mild enchilada sauce

1 can cream of mushroom soup

1 can diced green chili’s (mild)

12 corn tortillas

1 ¼ cup shredded cheese

1 cup of sour cream (garnish)


Thaw chicken tenders, cut in cubes and saute with diced onion in frying pan until done. (5-8 minutes)

Combine enchilada sauce, soup and green chilies in saucepan, heat over medium heat until bubbly.

Place corn tortillas in large Ziploc bag and microwave for 1 minute to soften.

Grease 9 x 13 in baking dish with PAM. Place 1 -2 tablespoons of enchilada sauce mixture at bottom of pan.

Fill tortillas with 2-3 tablespoons chicken mixture and 1 tablespoon of cheese. Fold tortilla and place folded side down in pan. All 12 tortillas should fit in pan.

Pour sauce of tortillas. Top with remaining cheese. Bake @ 350 degrees for 20-30 minutes. Enchiladas will be bubbly. Serve with sour cream if desired.

Dad's Chocolate Chip Cookies

When I think of Sunday, when I think of home, I think of my dad's chocolate chip cookies. He taught us all to make these cookies. We memorized the recipe. We would eat most of the dough. We know that when they have lines in the middle that they are ready. We brought them to school. We won over boys with my fathers cookies. My dad brought them to his friends. My mother loves them and jokes that she would be ten pounds lighter without my dad's chocolate chip cookies.

1 cup butter
1 cup white sugar
1 cup brown
3 cups flour
1 tsp vanilla
1 egg
1 tsp baking soda
1/8 tsp salt
Lots of chocolate chips

Preheat the to 325 degrees F

Combine all ingredients but chocolate chips
Add chocolate chips and form them into about 1 inch balls
Bake for 10 to 12 minutes until the top has cracks
Cool and enjoy

Oversized Meatballs in Tomatoe Sauce

I love this meal. it is so yummy. The meat balls are big, filling, healthy, and yummy. I did not grow up with this recipe. My fiance and I created it after trying a similar thing that my roommate had created. The meatballs were so tender. They had so much flavor. I love this recipe

1 cup uncooked brown rice
2 cups water
½ pounds ground beef
1 pound of ground turkey
1 tsp parsley
1 tsp oregano
½ tsp salt
½ tsp pepper
3 cups of tomato sauce
4 fresh basil leaves
1 clove of garlic
¼ tsp cinnamon

1. Cook 1 cup of brown rice 1 cup rice to 2 cup water = 2 cups rice
2. Preheat the oven to 350 degrees F
3. Add 1 ½ pound of ground beef and spices
4. Form brown rice and meat mixture into meat balls and place into a 9X13 baking dish
5. In a bowl combine tomato sauce, basil, minced garlic, and cinnamon
6. Pour tomato sauce over meatballs
7. Place in oven and bake for an hour or until tomato sauce is at a roaring boil

Healthy Pumkin Muffins

I love muffins. There is nothing better than grabbing a muffin and juice for breakfast. Growing up that was my favorite thing for breakfast. My little brother and I would make muffins at night together. Eat half the batter and some of the muffins that night. We would always save some for the next day. It was the best breakfast.
I also would make muffins for my friends who were lifeguards at the beach. There was nothing better than a pumpkin muffin in the morning and then a run on the beach. You feel like your new day is bright.

• Cooking spray
• 1 cup wheat flour
• 1 cup whole – grain pastry flour
• 1 teaspoon baking soda
• ½ tsp salt
• 1 tsp ground cinnamon
• ½ tsp ground ginger
• ¼ tsp ground cloves
• 1/8 tsp ground nutmeg
• ¾ cup dark brown sugar
• 3 tablespoons molasses
• ¼ honey
• 2 large eggs
• 1 cup canned pumpkin
• 1 tsp vanilla extract
• ¾ cup skim milk

• Preheat the oven to 400 degrees F.
  
• Coat 12 muffin tins with cooking spray
  
• In a medium bowl, whisk together flour, baking soda, salt, cinnamon, ginger, cloves, and nutmeg.
  
• In a large bowl, whisk the sugar molasses, honey, 1 egg until combined.
  
• Add the other egg and whisk well.
  
• Whisk in pumpkin and vanilla.
• Whisk in the flour mixture in 2 batches, alternating with milk. Whisk until well combined.
  
• Pour the batter into prepared muffin pan
  
• Bake for 20 minutes until a wooden toothpick can enter the center.
  
• Let it cool and the enjoy!
  

Chicken Tortilla Soup

In most families when you are sick they say that the cure is chicken noodles soup. In my family the cure to all ailment is Chicken Tortilla Soup. It is the meal that I look forward to in the winter. You can smell it throughout the house, it smells warm and cozy. You take one bite and your body feels better already. It is filling. It is healthy. It is delicious. It makes great leftovers.

2 lb of chicken breasts
2 cups of water
1 (14 oz) can of chicken broth
1 (14oz) can of beef broth
1 can tomatoes cut cup
1/2 cup chopped up
1/4 cup chopped green pepper
1 cup corn (frozen or canned)
1 tsp chili powder
1/2 tsp ground cumin
1/2 tsp ground black pepper
tortilla chips
shredded cheese
1 avocado, peeled and cut into chunks
snipped cilantro

• Cut Chicken into 1 inch cubes; set aside
• In a large saucepan combine water, beef brother, chicken broth, undrained tomatoes, onion, green pepper. Bring to boil.
  
• Add chicken; reduce heat. Cover and simmer for 10 minutes.
  
• Add corn, chili powder, cumin, and pepper. Simmer covered for 10 minutes more.
• To serve, place crushed tortilla chips into each bow. Ladle soup over tortilla chips. Sprinkle with cheese, avocado cilantro, if desired.
  

My Love of Cooking

Ever since I was a little child I loved food. I was never particularly picky. My parents were both great cooks. They took the time out of their day each and every day to create a lovely meal. I remember growing up and both of my parents coming home from work, we set the table, and they created a delicious meal for dinner. The atmosphere at dinner light, and energetic, it was a time to laugh, eat, and spend time with our family. I still remember the meals my parents created, meals with meaning, family friends recipes, and some of my own.