Pumpkin Dump Cake

 Amy made this recently and it was delicious!

Stir together:

15 oz can pumpkin puree

12 oz can condensed milk

3 eggs

3/4 cup sugar

1/4 cup brown sugar

2 tsps pumpkin pie spice

Spread in 9 x 13 pan   Sprinkle one box of Duncan Hines yellow cake mix, covering  the pumpkin mixture. Melt two sticks of butter and pure gently over cake.  Bake at 350° for 50-60 minutes

Jessica’s Spaghetti Casserole

My kids request this one a lot. It’s like a two-in-one Alfredo and red sauce dish. I got this recipe off of “Ourfauxfarmhouse” Instagram page. I just made a few changes.  It’s easy and delicious!

Ingredients 

-1 lb ground beef

- 1/2 onion chopped

- 1/2 Tbl minced garlic 

- 24 oz spaghetti sauce 

- 1 tsp Italian seasoning

- 1 lb spaghetti noodles 

- 1 stick of butter 

- 2 cups of heavy cream

- pepper to taste

- Salt to taste 

- 1/2 tsp garlic powder 

- 1 cup grated Parmesan 

- 2 cups shredded mozzarella 

- 1/2 cup of sugar *(see note) 

Directions:

◦ preheat your oven to 350°F.

◦ in a large saucepan, brown ground beef, stirring in the diced onion and minced garlic until the onions are translucent.

◦ drain grease and add the meat back to your pan.

◦ pour jar of pasta sauce and Italian seasonings.

◦ remove from heat and set aside.

◦ boil pot of water and cook your spaghetti noodles. I leave them slightly undercooked because they also go into the oven. 

◦ alfredo sauce: melt one stick of butter in a large pan, then slowly add heavy cream, whisking as you bring the sauce to a light simmer.

◦ add garlic powder and pepper to taste.

◦ turn off the heat and stir in your parmesan cheese until fully melted and incorporated.

◦ drain noodles and mix them into the pan with the alfredo sauce.

◦ pour the alfredo covered spaghetti into a lightly sprayed 9x13 casserole dish or foil pan.

◦ spoon your spaghetti and meat sauce over the alfredo noodles without mixing, just layering it on top.

◦ cover with shredded mozzarella cheese and bake for 20-25 minutes or until golden and bubbly

◦ **Note: the recipe calls for 1/2 cup of sugar. I think she adds this to the spaghetti sauce. But because she never mentioned it in the directions, I forgot to add it and it was still delicious. So I never add it on purpose now.

Ravioli Sauce

 This one was surprisingly good and super easy! I got this recipe from The Cozy Cook

From: Jessica 

Ingredients

• 3 tablespoons salted butter
• 3 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 1 tablespoon tomato paste
• ½ teaspoon EACH: onion powder, dried basil, dried oregano, mustard powder
• ¾ cup chicken broth
• 1 ½ cups half and half or milk
• 10 oz. Rotel tomatoes with green chilies (the green chilis add some spice, so if you don’t like spice get the can without. 
• 3 tablespoons cream cheese, softened
• 1/3 cup Parmesan cheese, grated
• 20 oz. refrigerated ravioli

Instructions

• Melt the butter in a large high-walled skillet over medium-low heat. Add the garlic and cook for 2 minutes, stirring continuously. Add the flour and cook for 2 more minutes. Add the tomato paste, onion powder, basil, oregano, and mustard powder. Stir to combine.
• Add the chicken broth in small splashes, stirring continuously. Add the half and half (or milk) in the same manner. Bring to a boil, reduce to a simmer.
• Add the softened cream cheese and drained diced tomatoes. 
• Cook the ravioli according to package instructions, drain.
• Reduce heat of the sauce to low. Gradually sprinkle in the Parmesan cheese and stir until combine. 
• Add the ravioli and use a silicone spatula to gently stir until combined. Serve!

Bacon Cheeseburger Sliders

 This one is NOT healthy, but my family loved it. Especially the boys. I got it off an Instagram account called “whatsmomcookin_” the first picture is hers and the second (bad picture) is mine. 

Bacon Cheeseburger Sliders

Posted by: Jessica 

Ingredients 

-King’s Hawaiian pretzel slider bun

-1 lb bacon

-1lb ground beef 

- diced onion

-Ketchup (1/4 c for meat + 1/4 c for sauce) 

-Dill relish (2 Tbl for meat + 1 Tbl for sauce) 

-1 Tbl mustard

- dash of Worcestershire sauce 

-White American cheese

-French fried onions

Burger Sauce

-1/2 Cup Mayo

-1/4 Cup Ketchup

-1Tbl dill relish

-1/2 tsp paprika 

-1/2 tsp garlic powder

-1/2 tsp black pepper 

Line bacon on a cookie sheet and cook in oven until crispy. Once cooled, chop and set aside. 

Cook ground beef and chopped onion in a pan. Drain grease and season with your favorite burger seasoning.

Stir in 1/4 cup ketchup, 2 Tbl dill relish, 1 Tbl mustard, and Worcestershire sauce into the meat.

Place the bottom of the buns on a baking sheet. Lay slices of American cheese, the meat mixture, then bacon, then the burger sauce (1/2 cup mayo, 1/4 cup ketchup, 1 Tbl relish, 1/2 tsp paprika, 1/2 tsp garlic powder, 1/2 tsp black pepper)  

Sprinkle on some French fried onions and add another layer of cheese slices.

Then put the top of the buns on

Bake at 350° for 5-7 minutes  

Korean Beef Tacos

 We all really loved this one. I got this recipe off of Mel’s. 

From: Jessica 

Serves: 6

Ingredients:

KOREAN BEEF

• ½ cup soy sauce, I use low-sodium
• ¼ cup unseasoned rice vinegar
• ¼ cup brown sugar, light or dark
• ¼ cup toasted or regular sesame oill
• 1 tablespoon fresh ginger or ginger paste
• 1 tablespoon minced fresh garlic, about 4-
  5 cloves
• 2 pounds flank or skirt steak, cut into thin 1/4-inch slices across the grain
• 1-2 tablespoons oil, for cooking

QUICK SLAW

• 4 cups shredded napa, red or green cabbage
• 1 cup shredded or grated carrots
• 1 cup chopped cucumbers
• ¼ to ½ cup chopped fresh cilantro
• 2 tablespoons lime juice
• 2 tablespoons soy sauce
• 2 tablespoons oil, like avocado or olive oil
• Salt and pepper
• Sriracha, to taste

SAUCE

• ½ cup sour cream
• ½ cup mayonnaise
• 3 tablespoons fresh lime juice
• 1 teaspoon sriracha sauce
• 1 teaspoon garlic powder

For serving:

-corn or flour tortillas 

-avacado

-lime wedges 

INSTRUCTIONS

1. For the Beef. Whisk together the soy sauce, rice vinegar, brown sugar, sesame oil, ginger and garlic until the sugar is mostly dissolved. Place the sliced beef in a shallow dish (like a 9X13-inch pan) and pour the marinade over, tossing to coat well. Cover and refrigerate for at least 4 hours or up to 24 hours. The first night I only let it marinate for 2 hours. Is was good but I saved half the steak for the next night and it marinaded all night. It was more flavorful the next night. So let it go as close to the 24 hours as you can. 

2. When ready to cook, heat the oil in a cast iron or nonstick skillet over medium heat until hot and rippling. Put the steak and marinade in and cook, turning the beef, until sizzling and cooked through. If you want the beef more caramelized, only add half the steak at a time and cook. I cooked until about medium. Pour some remaining marinade on top. 

3. For the slaw, in a large bowl, combine the cabbage, carrots, cucumbers, and cilantro. In a small bowl whisk together the lime juice, soy sauce, olive oil, salt and pepper, and sriracha. Pour the dressing over the slaw and toss to combine. Refrigerate until ready to serve (it can be made 4-6 hours in advance).

4. For the sauce, stir together all the ingredients and refrigerate until ready to serve (it can be made several days in advance). I wish I would have added more sriracha, so taste as you go and add accordingly. 

5. For serving, place cooked steak in tortillas and top with slaw, sauce, avocado slices, and fresh wedges.

Raising Cane’s Sauce

 My kids love this sauce so I’m putting it here for easy access. It’s a lot like fry sauce, just amped up. It’s great with fries and chicken strips. 

Submitted by:Jessica 

Mix together:

1/2 c Mayo 

1/4 c ketchup 

1/2 tsp Worcestershire 

1/2 tsp garlic powder

1/2 tsp lemon pepper 

1/2 tsp salt 

Raspberry Fluff Salad

 I know this “salad” screams Utah funeral. And that’s exactly where I got this recipe. 😂 But it’s truly delicious and easy to throw together for any event, not just funerals. 

-1, 32oz Vanilla Yogurt 

-1, 16oz Cool Whip

-1, 5.1oz vanilla instant pudding mix (don’t make it according to box, just throw the powder in with the other ingredients) 

-1, 12oz frozen raspberries 

Directions:

Mix the first three ingredients together until it’s smooth. Fold in frozen raspberries.

My picture is right after I put the raspberries in. But once the raspberries get to room temperature it makes a nice pink swirl. Enjoy! 

UPDATE: Mom told me we had this all the time growing up and I didn’t even realize it was the same thing. She puts hers in a graham cracker crust and freezes it. 

Chicken Stir Fry

 

Sometimes you just need a good simple stir fry recipe. (Shelly) 

Prep Time: 15 minutes Cook Time: 15 minutes Total Time: 30 minutes

Servings: 4

**Note: these are the vegetables I used but use your favorites and/or what you have on hand

Ingredients

2 cups cooked rice

Chicken Stir Fry Ingredients:

1# chicken cut into bite-sized pieces

1/2 zucchini, sliced or cubed

2 Tbsp oil

1 Tbsp butter

1 cup broccoli, cut into florets

1 carrot, julienned or cubed

8 oz mushrooms, sliced

1/2 red pepper, cubed

4 garlic cloves, minced

1 tsp fresh ginger, minced (or use ginger paste

1/2 onion, cubed

cashews

green onion and sesame seeds (Optional)

Stir Fry Sauce Ingredients:

1/2 cup chicken broth

1/4 cup water

1/4 cup soy sauce

2 Tbsp honey

1 Tbsp cornstarch

Instructions

1. Trim chicken thighs of excess fat and cut into bite-sized pieces. Cut the vegetables into even-sized pieces (about the same size as the chicken pieces).

2. Combine all of the ingredients for the sauce in a bowl.

3. In a large pan (or wok), on med/high heat, heat 1 Tbsp oil. Once oil is hot, add chicken in a single layer. Cook chicken until browned, mixing as needed. Once cooked, remove chicken from pan and set aside.

4. Add the remaining oil and the butter to skillet. Add vegetables one at time depending on the cooking time (ie onion; red pepper, carrot and broccoli; zucchini; mushrooms) Cook until vegetables are crisp tender, mixing frequently.

5. Add chicken back to the pan. Add the garlic and ginger and cook 1 minute, stirring frequently.

6. Add the cashews then pour the sauce into the pan and bring to a boil. Turn down heat and let stir fry simmer until the sauce thickens and is well incorporated with the remaining ingredients. Garnish with green onion and sesame seed before serving if desired.

Cinnamon Baked French Toasr

 Mom posting again. This the the delicious Butler breakfast from Bear Lake reunion. Jessica posted an equally delish similar one, but with a few different ingredients. 

Enchilada Bake

Mom here. Another great recipe from Shelly. Thanks, Shelly! Can’t wait to try it. 

INGREDIENTS

• 1 cup salsa verde*
• 1 cup guacamole salsa* 
• 1 ½ pounds boneless skinless chicken thighs or chicken breasts 
• 1 tablespoon oil
• 1 medium yellow or white onion, thinly sliced into half moons
• 2 medium bell peppers, cored and sliced into strips
• ½ teaspoon salt
• Pinch of black pepper
• 1 (15-ounce) can black beans, rinsed and drained
• 1 to 2 cups shredded Monterey Jack or sharp cheddar cheese, or a combo
• Fresh, chopped cilantro

Seasoning Mix:

• 1 teaspoon dried oregano
• ½ teaspoon garlic powder
• ½ teaspoon chili powder
• ½ teaspoon cumin
• ½ teaspoon salt, I use coarse, kosher salt
• ¼ teaspoon black pepper

Extra toppings

avocados, fresh lime wedges, sour cream, additional cheese, tomatoes, etc

INSTRUCTIONS 

• Preheat the oven to 350 degrees F. Lightly grease a 9X13-inch (or similar sized) baking dish. Spread one cup of guacamole salsa in the bottom of the pan. Set aside.
• In a small bowl, combine all the seasoning mix ingredients. Pat the chicken dry. If using chicken breasts, cut them into thinner strips (similar to chicken tenderloin size or slightly larger). Sprinkle the seasoning mix evenly over the chicken (both sides). Set aside.
• In a 12-inch skillet or saute pan, heat the oil over medium heat. Add the onions and peppers. Sprinkle it with salt and pepper. Saute until the onions and peppers start to soften, 3-4 minutes (they’ll cook a bit more in the oven). Spread the onions and peppers over the salsa in the pan.
• Return the skillet to medium heat and add a drizzle of oil if the pan is dry. Add the chicken in a single layer (may need to do this in two batches) and cook for 30 – 60 seconds per side for some quick browning action – don’t overcook (the chicken will cook longer in the oven). Remove the chicken from the pan and place in a single layer over the vegetables.
• Sprinkle the black beans over the chicken. Pour one cup salsa verde over the beans. Cover the dish with foil and bake for 20 minutes (bake for 35 minutes in this step if using chicken thighs).
• Uncover, sprinkle with cheese, and bake for another 10-15 minutes until the chicken is cooked through and the cheese is melted and bubbly. Add time, as needed, for the chicken to fully cook through.
• Remove from the oven, sprinkle with fresh cilantro, and let rest for 10-15 minutes. The sauce will thicken as the casserole rests. Serve over rice, quinoa, cauliflower rice, etc OR serve in tortillas (or roll up in burritos or enchiladas). Serve with additional toppings/garnishes as desired: avocados, fresh lime wedges, sour cream, additional cheese, tomatoes, etc.
• *If you don't want to buy 2 separate salsas you can buy one 16oz of either salsa verde or guacamole salsa and pour 1 cup on bottom and 1 cup over the top.