BYU Mint Brownies

I had never heard of BYU brownies until earlier this year, but apparently they are a legend among the people familiar with traditional BYU treats.

Brownies:
1 c butter
½ c cocoa
2 tbsp honey
4 eggs
2 c sugar
1 ¾ c flour
½ tbsp baking powder
½ tsp salt

Melt butter and mix in cocoa. Allow to cool. Add honey, eggs, sugar, flour, baking powder, and salt. Mix well. Pour batter into a greased 9x13 pan. Bake at 350°F for 25 minutes. Cool.

Mint Icing:
5 tbsp butter
dash of salt
3 tbsp milk
1 Tbsp light corn syrup
2 1/3 c powdered sugar
½ tsp mint extract
1-2 drops green food coloring

Soften margarine. Add salt, corn syrup, and powdered sugar. Beat until smooth and fluffy. Mix in mint extract and food coloring. Add milk gradually until the consistency is a little thinner than cake frosting.

Spread mint icing over brownies. Place brownies in the freezer for a short time to stiffen the icing. Remove from the freezer and carefully add a layer of chocolate icing.

My friend Stacey linked me to this recipe. When she made them, she used a box brownie mix and just made the mint topping for it.

Sausage Fondue

This is a traditional Christmas day brunch dish for the Loertscher family.

8 Slices of bread (or 8 hot dog buns)
2 3/4 cups milk
2 cups grated cheese
1/4 tsp dry mustard
4 eggs
1 1/2 lbs link sausage
1 can cream of mushroom soup

Cube bread. Cut links into thirds, brown, and drain. Place bread in greased baking pan. Top with cheese and sausage. Beat eggs with 2 1/4 cups milk and mustard. Pour over bread and sausage (can be refrigerated overnight at this step). Dilute soup with 1/2 cup of milk and pour into pan. Bake at 300 °F for 1 1/2 hours or until set.

Shepherd's Pie

Mom Carlile makes this receipe. I've seen others that use tomato sauce or tomato soup and they just don't appeal to me like the cream of mushroom soup does.

.5 lb ground beef
1 can green beans (not French cut)
1 can mushrooms
onion to taste
1 small can cream of mushroom soup
2 cups mashed potatoes (instant or real)
shredded cheddar cheese

Brown ground beef with onion. Place in an 8x8 pan. Mix in cream of mushroom soup. Layer green beans and mushrooms on top. Cover with potatoes, and top potatoes with cheese. Bake at 350 °F for 20 minutes or until soup is bubbling.

Serves 3-4.

French Bread Pizza

My mom tried this a while back, and I revived it recently when I wanted quick pizza. A few weeks ago, Aaron perfected it.

1 loaf French bread
1/2 jar pizza sauce (about 1 cup)
8 oz shredded mozzerella cheese

pizza toppings, such as:
ham
pepperoni
olives
mushrooms (cook fresh ones on the stove first)
green pepper
pineapple
...

Preheat oven to 400 °F. Cut bread in half lengthwise and place on a cookie sheet. Spread with sauce and cook for 5 minutes. Add toppings and cheese, and bake for another 10 minutes or until cheese is bubbling. Let cool for 3-4 minutes before slicing.

Serves 4-6.

Chicken Stuffing Casserole

Another Loertscher family recipe. Also a good use of Thanksgiving leftovers.

1 c shredded or chopped cooked chicken
1 package chicken stuffing
1 c chicken gravy

Prepare stuffing according to package directions. Spray an 8x8 pan with cooking spray and layer half the stuffing in the bottom. Top with half the chicken and half the gravy. Repeat layers and bake for 30 minutes at 350 °F.

Serves 2-3.

Turkey

An easy way to cook a tender turkey (low and slow):

Spray roaster with cooking spray. Place turkey inside and wrap tightly with foil. If lid will not fit, wrap with another layer of foil. Bake at 325 °F until tender timer pops out. A 12-13 lb turkey will probably take 12-14 hours.

Carrot Tops

Grandma Helen Averett

¾ c butter
1 c cooked mashed carrots
¾ c white corn syrup
1 egg
1 tsp vanilla
2 c flour
1 tsp baking powder
1 tsp grated orange rind
6 oz chocolate chips

Cream butter and sugar. Add egg, syrup, and carrots and mix well. Add dry ingredients, mixing until combined. Stir in chocolate chips. Drop from spoon onto a greased cookie sheet. Bake at 375 °F for 12 minutes or until starting to brown lightly on the edges.

Makes 3-4 dozen.

Chicken Enchiladas

Another Loertscher staple!

4-6 chicken breasts (or thighs)
1 c sour cream
1 can cream of chicken soup
grated cheddar cheese
10 flour tortillas

Poach chicken and shred, reserving broth. Mix soup and sour cream in a bowl and add chicken and part of the cheese. Mix together, adding broth to thin until filling is easily spreadable but not watery. Warm flour tortillas in the microwave until they are easily foldable without cracking. Place a scoop of filling down the center of each tortilla (be generous!). Roll up tortilla and place in a greased 9 x 13 inch pan. Repeat with remaining tortillas. Spread leftover chicken filling over the top and sprinkle with cheese. Bake for 30 minutes at 350 °F until cheese is melted and enchiladas are bubbling.

Serves 5.

Italian Wedding Soup

We created this one from several similar recipes after trying an awesome canned version. It's one of our favorites and quickly became a Mom and Dad Loertscher favorite - and I plan to wow the Carliles with it over the holidays.

1 package link sausage (I use the zesty Italian flavor, which makes it somewhat spicy)
1 large carrot
¼ onion
2-3 celery stalks
10 cups water + enough bullion for 8 c chicken broth
½-¾ package short pasta (I use ditalini)
½ tsp Italian seasoning

Chop carrot, celery, and onion. Heat a little oil in a large soup pan and add vegetables and Italian seasoning. Cook until starting to soften and add water and bullion. Bring to a boil. Meanwhile, cook sausage in a frying pan. When cooked through, slice into rounds and set aside. When broth boils, add pasta: ½ package gives a thinner soup, ¾ of a package gives a thicker soup with not as much broth. Cook until pasta is tender. Stir in sausage and let sit off heat to cool (will be super hot!).

Serves 4 with leftovers. I think the leftovers are better than the original meal!

Winter Weather

Winter weather is here - and that means I feel like making soup, casseroles, and other warm and filling meals. It's comfort food that keeps us cozy when the weather is cool. Stay tuned for warm winter recipes coming soon!

Chocolate Chocolate Chip Cookies

Adapted from the most recent Everyday Food. The best chocolate chocolate chip cookie recipe I've found so far!

1 c flour
½ c cocoa
½ tsp baking powder
1 stick unsalted butter
1½ c sugar
2 eggs
1 tsp vanilla
8 oz semisweet chocolate chips (the jumbo ones are fun)

Whisk together flour, cocoa, and baking powder; set aside. In another bowl, cream together sugar and butter. Add eggs one at a time, beating well. Stir in vanilla. Melt 4 oz chocolate chips in the microwave: heat for 30 seconds, stir, and repeat until melted. Beat chocolate into butter mixture. Gradually add flour mixture and mix until just combined. Fold in remaining chocolate chips. Drop onto a greased cookie sheet. Bake at 350 °F for 14-15 minutes.

Makes about 2 dozen.

Clam Chowder

This is a recipe that Mom Loertscher randomly found somewhere - and it has become a Loertscher staple. It's a big return for not a lot of effort.

2 c chopped potatoes
1 c minced celery
2 cans clams
¾ c butter
¾ c flour
4 c milk
½ tsp sugar
salt and pepper

Place vegetables and juice from clams in a large soup pot. Add enough water to cover, bring to a boil, and simmer until potatoes are tender (10-15 minutes). Stir flour into milk. Add butter to vegetables and stir until melted. Stir in milk mixture. Add seasonings and cook until thickened (about 5 minutes).

Serves 6.

Easy Chili

Another easy Loertscher recipe. I don't know the origin. Great for potlucks or large family gatherings.

½ lb hamburger
2 cans kidney beans
1 can diced tomatoes
½ onion, chopped
½ c ketchup
1 tbsp chili powder
1 tbsp Worcestershire sauce

Brown hamburger with onion. Add to large pot or slow cooker. Add remaining ingredients plus as much water as needed. Mix well. Let simmer for 20-30 minutes on the stove or several hours in the slow cooker.

Serves 4.

Buttered Noodles

Not sure what the origin of this is, but it is a super fast, easy and tasty side!

1 package egg noodles
butter
seasoned salt

Cook egg noodles, drain, and return to pot. Add butter and salt to taste and serve hot.

This is a very adaptable side! Use garlic salt and parmesan instead of the seasoned salt, or whatever taste strikes your fancy. Any sort of butter-like product will work as well.

Tostadas

Adapted from an Everyday Food receipe.

1 large chicken breast
½ c cooked black beans
¼ onion, chopped
1 small tomato, chopped
⅓ c salsa*
1 tbsp cumin*
shredded cheddar cheese
4 flour tortillas

Poach chicken; cool and shred. Mix with black beans, salsa, onion, tomato, and cumin. Preheat oven to 400 °F. Place two flour torillas on a baking sheet. Bake 5 minutes or until starting to brown. Sprinkle with cheese and return to oven until cheese bubbles, 2-3 minutes. Top with chicken mixture and more cheese. Bake until cheese melts and tortillas are crunchy, about 5 minutes. Serve immediately. Repeat with other two tortillas.

Serves 4. Leftovers chicken filling is good wrapped in flour torillas like a burrito.

*Amounts are approximate; add salsa and cumin to taste.

Chicken and Rice

Inspired by several other similar recipes. Also good in a slow cooker, but water/broth amounts would need to be adjusted.

2 c long grain white rice
2 c chicken broth
2 c water
2 large chicken breasts (or 1 breast and 2 thighs)
1 package sliced fresh mushrooms
1/2 onion
3 stalks celery
1 clove garlic
1 can cream of chicken soup
1 can cream of mushroom soup

Mix water and broth; heat to boiling and add rice. Cover and simmer 15-20 minutes. Chop onion, garlic, celery, and chicken. Place vegetables in skillet and cook until mushrooms start to soften. Add chicken and season with basil and sage. Cook until chicken is done.
Mix cooked rice with soup. Add chicken mixture and stir well.

Serves 4 with leftovers.

Spicy Potatoes

From The Four Ingredient Cookbook by Linda Coffee and Emily Cale

4 large potatoes, cut into small chunks
1 package onion soup mix
1/4 c olive oil
pepper to taste

Whisk together soup mix, oil, and pepper. Toss with potatoes to coat. Place into a 9x13 pan and bake at 375 °F for 45 minutes.

Serves 4 (with leftovers)

Carrot Cake

Helen Averett

1 c oil
2 c sugar
4 eggs
2 tsp baking soda
1 tsp salt
2 1/2 tsp cinnamon
2 1/2 tsp vanilla
2 c flour
3 c finely grated carrots

With an electric mixer, mix oil and sugar until well combined. Add eggs and beat until mixture is light and fluffy. Add cinnamon and vanilla and mix well. Add baking soda and flour and mix, scraping down the sides of the bow as necessary. Add carrots and mix until carrots are evenly distributed. Pour into a greased 9x13 pan and bake at 350 °F for 50 minutes. (Top may look not quite set, but if a toothpick comes out clean it's done.) Let cool, then frost with cream cheese frosting.

English Muffin Sandwiches

4 slices ham
4 slices cheddar cheese
4 English muffins
3 eggs

Beat eggs. Melt butter in a small frying pan over medium-high heat. While pan heats, split and toast English muffins. Add eggs to hot pan and cook until mostly set, then flip over with a spatula. When cooked, put on a plate to cool slightly before cutting into quarters. Grill ham in the same pan until warmed through. Layer one slice of ham, one piece of egg, and one slice of cheese on each muffin. Place tops on muffins and microwave for 30 seconds to melt cheese.

Pumpkin Cake

by Sharon Kofford, from KSL-TV's noon news cooking segment quite a few years ago

2 c sugar
1 c oil
4 eggs
2 c flour
2 tsp soda
1/2 tsp salt
1 tsp cinnamon
2 c pumpkin
1 c chocolate chips or chopped nuts

Beat eggs, oil, and sugar together. Mix with flour, soda, cinnamon, and pumpkin. Stir in chocolate chips or nuts if using. Bake in an ungreased bundt pan at 350°F for 1 hr or a 9x13 pan for 50-55 minutes. Let cool completely (remove from pan if using a bundt pan). Frost with cream cheese frosting.

Asian Chicken Salad

Salad:                                                                     Dressing:
2 chicken breasts                                              1/8 c soy sauce
1 head leaf lettuce                                             1/8 c rice vinegar
1/2 bunch green onions                                 1/4 c oil
1 large can mandarin oranges in juice      1/8 c ginger ale
chow mein noodles

Poach chicken in enough water to cover. Meanwhile, wash and drain lettuce, drain mandarins (reserve a splash of juice for dressing), and thinly slice onions. Place soy sauce, vinegar, oil, and juice to a shaker. When chicken is cooked and cool enough to handle, shred. Tear lettuce into bite-size pieces and place in a large bowl. Add mandarins, onions and chicken. Just before serving, add ginger ale to dressing, shake to combine, and pour over salad. Toss to coat lettuce. Serve with chow mein noodles.

Makes 4 meal-size portions.

Menu Planning

I started planning menus a couple of years ago (Aaron's suggestion). The compulsive planner in me loves the organization of it all, but the extra benefits were a surprise:

• we spend less on groceries
• we eat a good variety of food
• meal time is less stressful because the 'what should we eat?' decision is already made
• meals are suited to our other plans (quicker meals on days when we have nighttime activities)
• making a grocery shopping list for the week is easy (I know what I need from the recipes)

My advice for starting to plan menus:

• write down meals as they come to you (you don't have to plan a whole month at once!)
• start with meals you already eat and fill in with other things you'd like to try
• look for food balance - are you eating hamburger meals all week long?
• balance your shopping list - mix produce-heavy meals in with meals that call for staples already in the pantry
• use what is available - if a recipe calls for half of something perishable, use the rest later in the week
• write your evening appointments on your menu so you don't forget to plan meals that fit with your activities
• find a planning medium that works for you - dry erase board, printed calendar, notepad...
• don't be afraid to substitute - just move the unused meal to the end of the list

Ham Fried Rice

Aaron taught me how to make this Loertscher family favorite.

rice
1 green pepper
1/4 onion
1/2 lb ham
soy sauce
3-4 eggs

Cook enough rice to make 4 cups. While rice is cooking, dice pepper, onion, and ham and place in a wok or large skillet. When rice has only 5-10 minutes of cooking time remaining, cook ham and vegetables with soy sauce until vegetables soften. Move ham and vegetables to the side and add eggs one a time, breaking the yolk and stirring to cook scrambled. Mix eggs with ham, turn off the heat, and add rice. Mix together, adding soy sauce to taste.

Serves 4.

Waffle Cookies

The best quick fix for sudden cookie cravings - and a good way to win friends.

1 stick (1/2 c) butter
2/3 c sugar
3 tbsp cocoa
1 tsp vanilla
2 eggs
1 1/2 c flour

Melt butter and mix in other ingredients. Bake 1 minute on a heated waffle iron. (A regular waffle iron works better than a Belgian waffle iron.)
Makes about 12 cookies.

For cinnamon waffle cookies, replace cocoa with 1 tbsp cinnamon and use 1 2/3 c flour.

Tuna Casserole

I think of college when I think of tuna casserole - probably because we ate a lot of it one semester when we weren't working!

1 can (6 oz) tuna
1 package (8 oz) egg noodles
1 can (10 oz) cream of mushroom soup
1/4 c milk
1/2 c shredded cheese

Boil water and cook egg noodles according to package directions. While the pasta is cooking, open and drain the tuna and open the soup. Drain pasta and add tuna and soup to the hot (now empty) pot. Stir to combine. Add milk and half the cheese and stir until well combined. Return the hot pasta to the pot and mix to coat pasta with the sauce. Mix in the rest of the cheese.

Serves 2-3. To stretch it, add more noodles, milk, and cheese.

Cornbread

This recipe comes straight from the package of Kroger yellow cornmeal. I like it so much I haven't changed it at all.

3/4 c cornmeal
1 1/4 c flour
1/4 c sugar
2 tsp baking powder
1 c milk
1 beaten egg
1/4 c vegetable oil

Mix dry ingredients together. Add milk, egg, and oil and mix until just combined. Pour into a well-greased 8x8 or 9" round pan and bake at 400°F for 20 minutes (or until toothpick comes out clean). Let cool 5-10 minutes in pan before slicing and serving.

Lemon Chicken

I created this marinade after reading a bunch of lemon chicken recipes online to get inspiration.

2 tbsp lemon juice
1 tsp olive oil
1 clove of garlic, minced
1/4 tsp favorite spice(s) (I use sage and basil)

Combine all ingredients in a gallon-size Ziploc bag. Add 4 chicken breasts (frozen chicken should be at least partially thawed) and seal bag. Turn bag and move chicken around to make sure the marinade is evenly distributed. There will be only a small amount of liquid. Let sit for at least 30 minutes, turning occasionally.

Lift the chicken from the marinade and cook on the grill or pan fry with a little olive oil. Do not add the excess marinade to the pan because that makes the lemon flavor too strong.

Ranch Chicken Salad

The inspiration recipe here came from the back of a Hidden Valley Ranch bottle.

2 chicken breasts                          1 can sliced olives
1 head leaf lettuce                         bottled ranch dressing
1-2 roma tomatoes                       Tabasco sauce
1 can kidney beans                       shredded cheddar cheese

Prep work:
Poach chicken in just enough water to cover. Cool and shred or chop. Wash lettuce and allow to drain. Drain and rinse beans in a colander, add olives to colander. Chop tomatoes and add to colander to drain juices.

Putting it together:
Place beans, olives, and tomatoes in a large salad bowl. Add enough dressing to coat and toss to combine. Add more dressing and a few drops of Tabasco (just enough to add a little Mexican flavor). Mix again, then add chicken. Tear lettuce into bite-size pieces and add to bowl. Toss to combine, adding dressing as needed to lightly coat lettuce. Fold in cheese. Serve with tortilla chips.

Serves 4 with leftovers. Also good for potlucks.

Whip Cream Cake (Sour Cream Cake)

Credit goes to Aaron's grandma, Helen Averett. She made birthday cakes for Aaron and his siblings when they were younger.

This is Aaron's all-time favorite dessert. It is super easy to put together and absolutely delicous.

3 eggs
1 1/3 c sugar
1 tsp vanilla
2 c flour
1/2 tsp baking powder
1/2 tsp baking soda
1 c whipping cream*
1/4 c cold water

Use an electric mixer to beat eggs and sugar at high speed until thick and lemon-colored. Add vanilla. Add soda, baking powder, and 1 cup of flour, mixing well. Mix together cream and water and add to batter. Stir to combine. Add the rest of the flour and combine well. Pour into a greased 9x13 pan. Use a rubber spatula to cut through the batter several times in each direction to release air pockets.

Bake at 375 °F for 25 to 30 minutes. Let cool, then frost with chocolate cream cheese frosting.

*Grandma used old (soured) whipping cream, but we use the fresh stuff. (I can't taste a difference.) You can also use sour cream, but it makes the cake a little less moist.

Cream Cheese Frosting

No Whip Cream Cake would be complete without chocolate cream cheese frosting. Again, credit to Helen Averett.

1/2 stick butter
1/2 bar cream cheese
1 lb powdered sugar
cocoa to taste (about 1/4 c) for chocolate frosting

Beat together until smooth. Will frost a 9x13 cake generously.
And just leave out the cocoa for a plain cream cheese frosting (especially good for carrot cake and pumpkin cake).

Mom and Dad Loertscher like to make a double recipe and use the rest to spread on graham crackers.