Saturday, June 27, 2009


Here are the recipes from the "No Fail" Recipe Party as well as a recipe correction.  If you'd like to have me post any old recipes or if you haven't submitted recipes, please e-mail me and let me know! (

*Please note the corrections on the sweet and sour sauce for this one.  It is DELICIOUS!!!

Sweet and Sour Turkey Meatball Kebabs
(Sarah Eyring’s favorite dinner)
Kelly Eyring

Sweet and Sour Sauce

1/2 cup water
1 Tablespoon vinegar
2 Tablespoons ketchup
1/4 teaspoon salt
1/4 cup cold water mixed with 2 tablespoons of cornstarch

Boil the 1/2 cup water, add the sugar, vinegar, ketchup, and salt.
Stir well, then mix in the cornstarch and water mixture and stir
constantly until thickened.

(I usually make two batches since we seem to drink this with our meal) Notice this is all food storage ingredients.

Foster Farms Italian style turkey meatballs
Fresh pineapple (I have used canned from my food storage) chunks
Red and Green peppers cut up

I thread these on skewers and cook them on my George Forman until the meat is warm and the pineapple is carmelized.

I serve it over rice (half brown half white from my food storage) It is so easy and really yummy.

No-Fail Recipes 

Chocolate Raspberry Pie
Christine Gilbert

1 unbaked pastry shell
3 TBS sugar
1 TBS cornstarch
2 cups fresh or frozen unsweetened raspberries thawed
1 PKG (8 oz) cream cheese softened
1/3 cup sugar
½ tsp vanilla
½ cup whipping cream, whipped
2 sq. (1 oz each semi sweet chocolate)
3 TBS butter

In a sauce pan combine sugar & cornstarch. Stir in the raspberries bring to a boil over medium heat. Boil & stir for 2 min. Remove from heat cool for 15 minutes. Spread into shell: refrigerate. In a mixing bowl, beat cream cheese, sugar and vanilla until fluffy. Fold in whipped cream. Carefully spread over raspberry layer. Cover and refrigerate for at least one hour. Melt chocolate & butter, cool for 4-5 minutes. Pour over filling. Cover and chill for at least 2 hours. Store in fridge.

Chocolate Eclair in a Pan
 Shannon Packer

1 c. water
1/2 cup butter
1 cup flour
4 eggs
3 cups cold milk 
2 small pkgs. vanilla instant pudding
8 oz. cream cheese
12 oz. Cool Whip (or real Whipping Cream)
1 cup Hershey's syrup

Bring to boil water and butter; add flour; cook and stir until mixture
cleans sides of pan (remove from stove); add the eggs one at a time, beating
after each one. Spread in a lightly greased large cookie sheet. Bake at
400 degrees for 25-30 minutes or until golden brown; watch closely. Mix
cold milk with pudding. Add really soft cream cheese; spread over crust.
Top with 12 ounces Cool Whip or whipping cream. Drizzle with Hershey's
syrup. Chill until served.

Konda's Skor Dessert
Konda Fullmer

Bake 1 Devils Food Cake according to the directions. When cooled, cut the cake into 2 inch pieces. Prepare 1 large instant chocolate pudding according to directions. Prepare 1 box of chocolate mousse. This was a little hard to find. Broulims has it on the top shelf by the pudding. It mixes up to about 1/2 of the amount of the pudding.
1 large container of cool whip. ( I use light most of the time and it still tastes great)
3 Skor Chocolate Bars (I think Heath Bars would work too)
Get a pretty glass bowl. Presentation is 1/2 the fun.
Layer....1/3 chocolate cake, plops of choc pudding and mousse , whipped cream, 1 Skor bar broken into pieces and sprinkled. Repeat layers and top with whip cream and Skor Bar sprinkles.
Refrigerate and serve and devour. MMMMmmm!
This dessert serves a crowd. Probably a good 20 or more.

Rootbeer Cookies
Kelly Eyring

2 cups brown sugar
2 teaspoons root beer concentrate
2 sticks butter
3 ½ cups flour
2 eggs
1 teaspoon baking soda
½ cup water
1 teaspoon salt
Mix to form dough. Chill at least 1 hour. Cook at 400 degrees for 10-12 minutes.
Frosting :
2 cups powdered sugar
½ stick butter
½ Tbsp root beer concentrate
1 Tbsp hot water
Combine powdered sugar, butter, and rootbeer concentrate. Start by adding 1 tablespoon of hot water. Continue adding just a little more hot water until spreading consistency. These are really yummy soft cookies with an unexpected flavor.

No-Fail Recipes
*Sides and Breads

7 Layer Bean Dip 
Jay McMaster

Layer in a round deep pie dish 1 can of refried bean spread evenly across the bottom of the dish.
top with a layer of each: Cheddar Cheese; salsa; sour cream. 

Cook 1 lb. of hamburger, add some seasoning, (maybe parsley, salt, pepper
and garlic salt).

Add hamburger layer into dish, then add another layer of refried beans.
Top with salsa and then

Cook in the oven at 300-350 degrees
for 15 minutes or until cheese is melted.
Remove from the oven and top with
sour cream, fresh diced tomatoes and
avocado slices.

Serve with tortilla chips.

Sweet Potato Casserole
Genn Rawlings

2 cups sweet potato (or yams--even better)

2 t. vanilla

1 cup sugar

1 t. flour

1/2 cup melted butter

1/2 t. salt

2 eggs


1 cup chopped pecans

1/3 cup flour

1/3 cup melted butter

1 cup brown sugar

Peel, quarter, boil sweet potato. Mash. Add butter, sugar and salt. 
Add eggs, vanilla and flour. Put topping on. Bake at 350 for 30 minutes.

Seven Layer Salad 
Nicole Burt

Layer salad in this order in a 9 x 13 pan: 1 head lettuce chopped (or 1 1/2 bags) 4 stalks celery diced Small red onion chopped Small bag frozen peas-still frozen 2 c. Mayo. With 2 T. sugar (spread carefully over peas) 4 hard boiled eggs, chopped 2 c grated cheddar cheese ½ lb. bacon, crumbled (can buy in pkgs. Already cooked and crumbled)
Refrigerate. Can make up to 24 hours ahead. Left overs keep amazingly well too!
Flat French Bread Shannon Packer

Dissolve 2 pkg. yeast in 2 cups water with 1 Tb. sugar. Stir in 2 tsp. salt
and 4 cups flour. Cover and let rise until double in size - about 1 1/2
hours. Grease a 10 1/2x15 1/2 pan well (hands too). Press dough into pan.
Cover with 1/2 stick melted butter and sprinkle with sesame seeds. Let rise
about an hour. Bake at 400 degrees for 20 minutes and turn down to 350 for
10 minutes more.

EASY Parmesan Rolls
Sarah d’Evegnee

People always gobble these up and then ask me how I made them. They always seems so shocked when I tell them how embarrassingly easy they are.

2-3 cans of cheap refrigerator biscuits OR 2-3 cans of big biscuits for those special occasions
1 cube butter, melted
¼ cup parmesan cheese (you can use the stuff in the green can, or you can use the shredded kind if you want them to look a little more sophisticated)
3 T minced, dried onion
2 t dill

Mix cheese, onion, and dill into melted butter and let sit for about 5 minutes, allowing flavors to meld. Using a fork, dip just the top of the biscuit in butter mixture and place in pan of your choice. I like to put them close together so they don’t look so much like “cheap biscuits.” As they cook, they stick together, and it makes them look more “home-made”
Once biscuits are all in the pan, place more cheese from the bottom of the butter mixture on top of each biscuit—I just use a fork, so the biscuits don’t get too soaked in butter.
Cook biscuits according to package directions, following the time and temperature on the package.

Orange Ginger Fruit Dip
Debbie Richards

7 oz. jar marshmallow crème
8 oz. cream cheese, softened
2 Tbsp. fresh orange rind
1 Tbsp. fresh orange juice
Dash of ginger (I use more—about 1 tsp.)

Fold together until smooth. Make ahead of time so flavors can blend.
Serve with your favorite fruit.

No-Fail Recipes 
*Main Courses

Pasta "Putnessca" 
Stephanie Fay
Prepare: 12-16 oz Penne pasta 
Melt 1 cube of butter in a sauce pan then add ½ pkg (½ lb) bacon, cut into pieces.
When bacon is almost completely cooked, add 4 boneless chicken breasts, cut into pieces (mix chicken pieces in bag with 1-2 tbs flour). When chicken is almost cooked add : ½ bag of already cooked shrimp (about 20 pieces) 8 oz (1 pkg) mushrooms 1 handful (about ½ bunch) cilantro, chopped 1 bunch green onion, chopped 1 ½ tsp basil. Stir and simmer 1-2 minutes
Add 2-3 Roma tomatoes, diced (or chopped sun-dried tomatoes) Whipping cream: about 1-1 ½ cups, or to taste Stir until blended well.
Add salt to taste. You can also add paprika or cayenne pepper to add a little tang. Serve sauce with pasta and top with cold, diced tomato.

Pool Gogi

(A Korean Teriyaki Beef Dish)
Shannon Packer
1 1/2 Tb. Sesame seeds
 1/4 cup chopped green onions
 2-3 cloves garlic - crushed and minced
 1/4 tsp. fine grain salt or 1/2 tsp. coarse grain salt
 1/4 tsp. black pepper
 1 Tb. sesame oil
 2-4 Tb. soy sauce
 3 Tb. sugar
 1 lb. tender beef, sliced very thin

In a dry skillet parch sesame seeds until slightly brown. Combine all
ingredients except meat. Add this mixture to the meat using your hands to
mix the flavoring thoroughly with the meat. Let set for 30 minutes to 2
hours. Use one of the following methods to cook:
1 - Cook over hot charcoal fire
1- Broil under an oven broiler
3- Cook in hot oil in a fry pan

To eat the Korean way, wrap meat in romaine lettuce leaves with a spoonful
of rice (guests make their own bundles) or just eat the meat alone. Really
great tasting and fun to serve.

Impossible-to-Mess-Up Lasagna
Sarah d’Evegnee

We always use this to serve large groups of hungry people at casual family gatherings or parties because it’s a crowd/kid pleaser and it “freezes beautifully” (I love that movie!) so you can make it ahead. This way you can spend time with your guests or family instead of sitting in the kitchen.

Cook one package of lasagna noodles according to package directions (adding a small amount of olive oil to your boiling water will make the pasta easier to work with later). Drain hot water and allow noodles to cool. (I usually pour cold water over them and then leave a little water over them so they don’t stick together)

In a large bowl, dump in :
1 pound hamburger, cooked and drained
1 jar spaghetti sauce of your choice
3-4 ounces of sour cream
3-4 ounces of cottage cheese
8 ounces shredded cheese of your choice, plus a couple of handfuls for the top.

Mix what you’ve slopped in the bowl together, adding more sour cream and cottage cheese to your liking.

Spread a small amount of sauce across the bottom of a 9x13 pan (I usually use the foil kind, especially if I’m doubling or tripling). Alternately layer noodles and 1/3 of sauce in three layers and top with more shredded cheese. Cook for 40 minutes at 350. We like to put the oven on broil for the last 3-4 minutes, to bubble and brown the cheese.

If you’re doubling or tripling the recipe, you can easily make THREE 9x13 pans with 2 packages of 16 ounce lasagna noodles. You can also stretch the sauce by just adding another jar of spaghetti sauce, but not adding more meat.

White Tacos
Maija-Liisa Adams

This recipe originated in the Salt River Valley of Arizona and has been handed down from Brad's Mothers line.

In a large skillet, saute 1 to 1.5 lbs. ground hamburger or ground turkey and a chopped onion. Drain the grease and add a 4 oz. or 7 oz. can of mild, fire roasted, peeled and diced, green chiles. Use the bigger can if serving adults only and the smaller amount for kids. Remember jalapenos come in the same size can, so avoid grabbing them, as they will make it too hot.

Now stir in 2 cans of cream of chicken soup and 1 can evaporated milk. If it's a little bit thick, add a little bit of regular milk. You want it a little bit soupy, but not too soupy. Mix this altogether in the skillet. You may try diced, cooked chicken, if you desire.

Spray your 9x13 glass pyrex with Pam and set aside. Slice 1 pkg. (12) corn tortillas down the middle, then slice each half again lengthwise for a total of 3 times. Then line up like noodles and cut into strips.

Put half of the tortillas strips in the bottom of the 9x13 and then pour the filling from the skillet in. Sprinkle with Mexican mix or cheddar cheese. Now add the rest of the tortillas. Bake for 30 min at 325 degrees (glass) until it looks bubbly all over.

Serve with salsa and a green salad.

Taco Soup 
Sarah d’Evegnee

You probably all have this recipe, but this is our family’s modified version. It is a regular in our dinner rotation because it’s so easy to throw together and we always have the ingredients on hand.
1 pd extra lean ground beef or turkey
2T dried minced onion 
1 T garlic and drained 
3 T fresh cilantro, minced or 1 1/2 T dried cilantro
1 T dried cumin
2 cans black beans, rinsed 
2 cans chili beans 1 can corn 
1 8 oz can tomato sauce 
1 package taco seasoning 
8 oz water
Cook ground beef or turkey with onion, garlic, cilantro, and cumin.  Add rest of ingredients in a large soup pot (I actually cook the ground beef in the soup pot first so I have less pans to wash) and simmer for about 20-30 minutes. (You can also put it in the crock pot and let it simmer all day.)
Serve in a bowl with crushed baked chips and low-fat mozzarella on the bottom so the hot soup melts the cheese. (Of course you CAN use regular corn chips or fritos, but this is the lower fat version.)

Thursday, June 11, 2009


Sesame Chicken and Asparagus Thai Pasta
Christine Gilbert

8 oz linguini
2 cloves garlic, minced
1 T red wine vinegar
1 T brown sugar
6 T chunky Peanut Butter
1/4 cup soy sauce
6 T sesame oil
3 T hot chili oil
2 boneless and skinless chicken breast halves
5 T sesame seeds, toasted
1 pound think asparagus, trimmed
3 green onions, white bulb and 3 inches geren, cut into 2-inch julienne
1 small cucumber, halved, seeded and cut into 1/4 inch dice

1. Bring a large pot of water to a boil. Add the linguine, and cook at a rolling boil until just tender. Drain and rinse under cold water. Then , drain again and set in a large mixing bowl
2. Place the garlic, vinegar, brown sugar, peanut butter, and soy sauce in a food processor. Process for 1 minute. With the motor running, slowly add the sesame and hot chili oil through the feed tube and process until well blended.
3. Shred the chicken into 2-inch julienne and toss with the linguine. Add the sauce and 4 tablespoons of the sesame seeds, and toss to coat well.
4. Cut the asparagus on the diagonal into 1-inch length. Blanch in a saucepan of boiling water for 1 minute. Drain, rinse under cold water and pat dry.
5. Place the linguine and chicken in a large flat serving bowl and arrange the asparagus on top. Sprinkle with the scallions, cucumber and remaining 1 tablespoon sesame seeds. Serve at room temperature.

Good-for-You Spinach and Cheese Stuffed Meat Loaf
Sarah d’Evegnee

11/2 pounds extra-lean ground turkey or beef
¾ c Italian bread crumbs
2 eggs or ¼ c liquid egg substitute
2 T Worcestershire sauce
½ package onion soup mix
2 t italian seasoning
3 T parmesean cheese
1 cup shredded part skim mozzarella
2 cups fresh spinach (or 10 oz package frozen, thawed and drained well)
4 slices turkey bacon (optional)

Combine ground turkey (or beef), bread crumbs, eggs, worcestershire sauce, onion soup mix, Italian seasoning, and parmesean cheese, mixing well with hands. On a length of wax paper or tin foil, pat meat mixture into a 10x14 inch rectangle. Spread cheese over top of meat and then spread spinach over top of cheese—leave about an inch around the sides so the cheese doesn’t melt out. Starting at the short end, roll the meat up as you would a jelly roll—you can make this easier by grabbing the wax paper or foil and using it to help the meat roll over itself. (I know it sounds weird, but it works!) Seal sides and top well. Place roll in a baking pan, seam side down. Optional: Cut turkey bacon in half, and place slices on top of roll. Bake at 350 for one hour. Let rest for 5-10 minutes before serving.

Smashed Red Potatoes
Sarah d'Evegnee

1-2 pounds red potatoes
Green onions, sliced (I usually use about ¼-1/2 cup)
Olive Oil
2-3 T Rice Vinegar
Salt and pepper, to taste

Cut potatoes into small cubes and place in salted water. Bring to a boil and let boil for 20 minutes or until potatoes are soft in the middle and cooked through. Drain potatoes and put them back in the pot. Drizzle olive oil over potatoes, add green onions and then sprinkle vinegar and desired amount of salt and pepper over the top. Using potato masher (or if you don’t one, a fork works fine), smash potatoes until all ingredients are blended. You want them “smashed,” but not “mashed.”