recipes
TACOS AL PASTOR
Haven’t ever heard of tacos al pastor? Neither had I until my husband introduced them to me and now they are one of my favorites! They are made using pork that is seasoned to just the right level of heat and combined with sweet pineapples and a little cilantro and onion for the perfect taco. Typically, the pork is cooked on a large upright rotisserie similar to what Greek gyros or Turkish döner kebab meats are cooked on. I haven’t found too many places in Utah that use this method, but if you are nearby Salt Lake City, Chunga’s tacos al pastor has one of these rotisseries and their tacos al pastor are excellent! The restaurant is super small, but has an outdoor eating space that is a fun experience.
Although I would love to cook the meat in a upright rotisserie, this recipe uses a pork loin that is cooked on the stove to simplify it. I have found it works great with leftover pork. Simply lessen the cooking time as the meat is already cooked. Sometimes we will bake a pork loin for a meal one day and then cube the leftovers and make this as another meal later on in the week. I find that these can be a little too spicy for my kids, so I usually leave a little of the pork aside minus the seasoning.
Tacos al Pastor
1 tablespoon vegetable oil
1 (1.5 pound) pork loin cubed into 1 inch cubes
2 tsp garlic powder
1 tsp cumin
1 1/2 tsp chili powder
1/2 tsp cayenne pepper
1/2 onion diced
1 fresh pineapple diced (or 1 can pineapple tidbits drained)
salt & pepper to taste
In a large pan heat the oil over medium/high heat. Add the cubed pork loin and diced onion and cook for 6-7 minutes until the meat starts to turn white and is almost cooked through and onions become translucent. In a small bowl combine the garlic powder, cumin, cayenne pepper, and chili powder. Add the seasonings to the pan and stir to coat the meat and onions. Lastly add the diced pineapple and cook to warm through just slightly. Serve in corn tortillas with diced cilantro and raw onion if desired. Enjoy!
TURKEY CRAISIN CROISSANT SANDWICHES (EASY PARTY SANDWICHES)
People go crazy over these super easy to make turkey craisin sandwiches. They are sure to be a hit at your next party or gathering.
KNEADERS PATE A CHOUX
Funfetti cream puffs made from pate du choux. 
QUICK KOREAN BEEF
This quick Korean beef comes together in just 15 minutes and is budget-friendly!
EASY PISTACHIO PUDDING CAKE
I love anything pistachio flavored! This moist and delicious pistachio cake has always been one of my favorite cakes that my mom made growing up. It’s layered in the middle and top with a cinnamon sugar mixture that makes it even better. This is one of the cakes that you will want to make again and again once you try it! And although I love making cakes from scratch, I also love having cake mixes on hand to whip up a cake at the last minute. You don’t have to be a great baker to make this amazing cake, but you will feel like one! Continue reading
EASY CHOCOLATE CHERRY CAKE
This chocolate cherry cake is perfect for the holidays. Easy to make and only 4 ingredients.
PUMPKIN ROLL
I have been making this pumpkin roll recipe for over 10 years now! I got the recipe when I was a sophomore in college and sometimes it’s strange to think that it has already been over a decade since I was a student! I love this dessert; soft pumpkin cake filled with a smooth and luscious cream cheese filling. My family loves it too, and always requests it this time of year.
THE BEST HOMEMADE TACO SEASONING
Homemade tacos have always been one of my favorite dinners! I love being able to have so many options and picking how much or little of the different toppings to make my very own taco. I love my tacos with refried beans, meat, cheese, sour cream, lettuce, tomatoes, guacamole and olives.
I don’t have anything against taco seasoning packets, but once I started making my own taco seasoning it’s so much nicer to have a jar on hand in the spice cupboard and it tastes way better. Plus, it’s more cost effective, especially if you can buy your spices in bulk at grocery stores like WinCo. This recipe makes a large batch that should last a few months. After I added my seasoning to my jar, I realized it didn’t have a label. I was able to to my Cricut Explore and some gold adhesive foil to make a super cute label for my jar. I upcycled the jar from an old jelly jar that I cleaned out. I loved the square shape.
This taco seasoning mix makes great ground beef or turkey tacos, but I also use it to make chicken fajitas, and taco soup. There is no salt in the seasoning mixture, but I do season my meat with salt after I have added some of the taco seasoning. Lately we have also really enjoyed adding about 1/4 cup of salsa to our taco meat. Give this taco seasoning a try, I’m sure you will love it as much as we do!
TACO SEASONING
1 cup chili powder
1/2 cup cumin
1 tablespoon + 1 teaspoon garlic powder
1 tablespoon + 1 teaspoon onion powder
2 tablespoons + 2 teaspoons paprika
1 tsp cayenne pepper
2 tablespoons + 2 tsp ground black pepper
Place spices in a large mixing bowl and whisk together. Store in a large airtight container or jar. Add approximately 1 1/2-2 tablespoons to one pound of meat plus 2 tablespoons water (if desired). Season meat with salt to taste.
SHREDDED CHICKEN & RICE STUFFED PEPPERS (HALLOWEEN STYLE)
These shredded chicken and rice stuffed peppers are made in the crockpot (or slow cooker) and are an easy and fun meal when you carve your peppers for Halloween!
This post contains affiliate links. This means if you make a purchase through my links, I’ll receive a small portion of your purchase at no extra cost to you.
PERFECT PEACH PIE
I love peach season in Utah! I think that those juicy, plump peaches have got to be one of my favorite fruits. One of our neighbors left for a short trip and asked us to check on their house while they were gone. They also said we could pick any peaches off their tree that were ripe-score! We got a whole bag of the yummiest, juiciest peaches. After we had eaten fresh peaches to our hearts content we still had quite a few left so I started looking up peach recipes. I didn’t want any of those perfect peaches to go to waste. I love peach cobbler, but I kept seeing recipea for peach pie and needed to make one. This peach pie is the perfect combination of a flaky, tasty crust, and sweet, peachy filling. I have been trying a few different crust recipes for pies lately and I really love this crust. First of all, it is really easy. I’m usually not the best crust maker, but I thought this came together really nicely and it had a great flakiness and texture. I think it’s a keeper! This peach pie turned out so delicious. It’s perfect topped with some vanilla ice cream and served warm. Our neighbors actually returned from their trip the night I baked it so they got to enjoy a piece. They said it was some of the best peach pie and the crust was one of their favorites. The one thing I noticed was that because my peaches were so ripe and juicy my filling was a little runny so the next time I will drain the peach juice out after slicing them.
Perfect Peach Pie
1 recipe pie crust (below)
1 beaten egg
5 cups sliced peaches
1/2 cup flour
2 tablespoons lemon juice
1/2 cup white sugar
1/2 cup brown sugar
1/4 teaspoon nutmeg
1/3 teaspoon salt
- Preheat the oven to 450 degrees.
- Place one of the crusts into the bottom of a 9 inch pie pan. Brush the crust with some of the beaten egg to keep the dough from becoming soggy.
- Put the sliced peaches in a large bowl and gently mix them together with the lemon juice, flour, sugar, cinnamon, nutmeg and salt. Pour into the pie crust. Cover with the other pie crust (cut out shapes before covering if desired), and fold the edges under. Flute the edges to seal or press the edges with the tines of a fork dipped in egg. Brush the remaining egg over the top crust*. Cut several slits in the top. Bake for 10 minutes in the preheated oven, then reduce the heat to 350 degrees and bake for an additional 30 to 35 minutes, or until the crust is golden brown. If the edges brown to fast, cover them with strips of aluminum foil about halfway through baking. Cool before serving. Serve warm with vanilla ice cream!
* I don’t like a very brown crust so I actually don’t brush it with the egg. But it you prefer a darker crust then do use the egg
Recipe Source- Slightly adapted from All Recipes
Pie Crust Recipe
2 cups flour
1 cup shortening*
1 teaspoon salt
2 tablespoons sugar
1/2 cup cold milk (whole is best)
1 tablespoon vinegar
- In a large mixing bowl add the flour, sugar and salt and lightly whisk together.
- Use a pastry cutter to mix the shortening into the flour until the shortening is in small pea size pieces.
- Add vinegar to the cold milk, then add to the flour mixture all at once. Stir until just combined (don’t overmix).
- Put the dough onto a lightly floured surface. Split dough in half and set one aside. Roll out one half with a rolling pin, making sure to flip over after each roll. Roll into about 1/8-inch thick round. Roll onto the rolling pin and carefully place in pan.
- If you’re doing a one crust pie, trim edges with a knife and flute edges with hands. For a two crust pie- fill the pie, then roll out the other half of the pie dough. Slice or shape it then lay it on top the pie filling. Bake according to directions pertaining to pie filling.
Recipe Source- Slightly adapted from Baking with Blondie (sugar added to crust, I like it a little sweet)
*Line your measuring cup with some plastic wrap so you don’t have to wash out all that sticky shortening later.
COPYCAT SWIG SUGAR COOKIE (AKA THE BEST SUGAR COOKIES)
It seems like the big thing in Utah now is drive-thru soda places that serve all sorts of flavors of sodas with tons of mix ins paired with a sugar cookie. When my parents were visiting Provo last summer I started frequenting one of the soda drive-thru windows just to get one of their cookies. I knew I had to create a copycat recipe to make them myself. I think this recipe is it. These sugar cookies are the bomb. Seriously, super yummy. I first made them for my son’s birthday party back in November to give out in treat bags. I also made them for a bake sale this past weekend and everyone was requesting the recipe and lots of people came back to buy more after they ate one.
Some notes about the recipe. If you’ve never had a Swig sugar cookie, I think they are less sweet and have a thicker less fluffy texture (more shortbready) than regular sugar cookies. I mix my sugar cookies by hand, and the frosting in a stand mixer. It helps the dough not to get over mixed. I refrigerate my cookies after they have cooled, but I like to eat them at room temperature. The cookies are so moist that if you stack them in the refrigerator put parchment paper in between to keep them from sticking together. Also, these don’t work to roll out and cut shapes because the dough is so soft. One time I lessened the vegetable oil to 1/2 cup and I was able to roll out the dough between two pieces of parchment paper and cut out shapes.
This post contains affiliate links. This means, if you make a purchase through my links, I’ll receive a small portion of your purchase at no extra cost to you.
Sugar Cookies
1 cup butter softened
3/4 cup vegetable oil
2 cups sugar
2 eggs
1/4 cup light sour cream
1 tsp vanilla extract
1/2 tsp almond extract
1/2 tsp baking soda
1 tsp salt
5 1/2 cups flour
Preheat oven to 350. Cream together the softened butter, oil, and sugar. Add the eggs, sour cream, extracts and mix until well combined. Add the dry ingredients last and mix until a nice soft dough forms. (I like to knead the dough by hand to incorporate the last bit of flour.) Roll dough into golfball size balls and placed on a parchment lined cookie sheet. Using the back of a drinking glass sprayed with cooking spray, smash the balls into round circles about 1/2 inch thick. Bake for 8-10 minutes- cookies should not brown at all. Allow to cool on the cookie sheet for 5 minutes and transfer to a cooling rack if desired. Allowing them to cool on the cookie sheet is very important because they continue to cook. Don’t take them off too soon! I rotate two pans when I cook these so my first pan of cookies has the time to cool.
Frosting
1/2 cup butter softened
3/4 cup reduced fat sour cream*
2 pounds powder sugar
red food coloring (if desired)
Whip the butter in the bowl of the stand mixer on medium speed for a few minutes until light and fluffy. Add the sour cream and a few drops of red food coloring and mix for another minute, then gradually add the powdered sugar a cup at at time. You want the frosting to be nice and stiff, not runny. I usually add a few cups of sugar, check the consistency and taste and then add more if needed. You might not use the whole 2 pounds of powdered sugar. Frost the cooled cookies. I like using the Wilton 1M tip for rosettes.
*I use the reduced fat because it’s not as thick as regular sour cream
PARTY SHERBET
This is one of my absolute favorite treats! It’s only 3 ingredients, it’s super easy to make and it’s always a crowd pleaser (seriously!).
SLOW COOKER CHILE VERDE
I love slow cooker meals year round, but I’m especially thankful for them during the summer when it’s hot. I love summer, but I can do without all the heat. We have a swamp cooler in our home which does a pretty good job keeping our house comfortable, but I try my best to avoid turning on my stove or oven.
Don’t let the number of ingredients in this recipe fool you- this meal is probably one of my favorite slow cooker meals. We love to eat it over rice, but it is great served burrito style too. 
Slow Cooker Chile Verde
1 jar (16 oz) La Victoria thick ‘n chunky salsa verde (other brands would work, but this is my favorite)
1 pork roast 2 pounds
1 tsp cumin
1 tsp garlic salt
1/2 tsp pepper
1 can pinto beans rinsed and drained
Place your pork roast in the bottom of the slow cooker and sprinkle the dry seasonings over it. Dump the entire jar of salsa over the roast, adding a little water if necessary to the jar to get all of it out. Cook on low for 6-8 hours or high for 3-5 hours. Roast should pull apart easily when it’s done. Shred the pork and put back in the salsa and juices. Add the pinto beans to the crockpot for the last half hour of cooking. Serve over rice and top with cheese, sour cream, and cilantro, or serve in tortillas.
WHIPPED CREAM FROSTING
One of my favorite things to bake is cake. This is my favorite recipe for a light, whipped cream frosting which is a nice change up every so often from sugary, rich buttercream.
This recipe is super easy to make, and the best part is you can change up the flavor depending on the type of Jell-O you choose. I love making a strawberry cake and making the cheesecake version of the whipped frosting. It’s so good! I always get rave reviews whenever someone tries this frosting!
I also love that I can easily pipe designs with it. Buttercream can sometimes be hard to squeeze out of the icing bag, but not only is this easy to decorate with, it holds up beautifully. Rosettes are one my favorite easy designs to use for a cake.
I used the Wilton 1M Tip
This post contains affiliate links. This means, if you make a purchase through my links, I’ll receive a small portion of your purchase at no extra cost to you.
One batch of this frosting is perfect to fill and frost a 6 inch cake.
See other cakes I frosted with this whipped cream frosting—> HERE and HERE
SUPER CHEESY LASAGNA
I don’t think lasagna was something I ever ate growing up. This was probably due to my aversion to red marina type sauces. I didn’t like pizza or spaghetti either. Plus I don’t think my mom ever even made it once. When I got married, one of my husband’s favorite foods was spaghetti and slowly I started liking it too. I also started trying different lasagna recipes, because I am always looking for the best. I was happy with one that called for just cottage and mozzarella cheese, but then I tried this one with ricotta, cottage cheese, cream cheese, mozzarella and parmesan. It’s ooey, gooey, cheesy lasagna heaven! It is seriously the best lasagna! My friend Hillary shared this recipe with me. I love to layer it in the pan in the morning and then bake later in the day. We love to serve it with garlic knots and a salad. This makes a whole 9X13 pan’s worth, and it tastes great reheated as well. I have been using ground turkey lately and really like it with the turkey but the ground beef is delicious as well.
Lasagna
1 pound ground beef or turkey
1 jar of your favorite pasta sauce (I like the can of Hunt’s traditional spaghetti sauce, 26 oz)
1 pkg lasagna noodles (16 oz)
1 tsp garlic powder
Salt & Pepper to taste
1 container ricotta cheese (15 oz)
1 pkg cream cheese (8 oz) softened
1 cup cottage cheese
2 cups mozzarella cheese
1/2 cup parmesan cheese
Dried parsley flakes
Cook your noodles according to package directions. Drain and lay out the noodles flat on a paper towel (this helps to keep them from sticking together). Brown the ground beef or turkey in a large pan, adding the garlic powder and salt and pepper to taste. Drain any fat. Add pasta sauce plus a little water (I usually add about 1/4 cup) and bring to a simmer, remove from heat.
In a large mixing bowl, mix the ricotta cheese, softened cream cheese and cottage cheese until smooth. Spray a 9X13 pan with a very light coating of cooking spray to prevent sticking. Put a layer of noodles in the bottom of the pan, then a layer of meat sauce (1/3 of the meat sauce) and 1/2 of the cream cheese mixture. Sprinkle with mozzarella cheese and parmesan. Then layer noodles, 1/3 of the meat sauce and the other 1/2 of the cream cheese mixture, sprinkling again with mozzarella and parmesan. Layer one last time with noodles, and the last of the meat sauce and cover with the remaining mozzarella and parmesan cheese. Sprinkle with parsley flakes and cover with aluminum foil.
If baking immediately cook in a 350 oven for 30 minutes total, 15 with the aluminum foil on and uncovered for the last 15 minutes.
Or you can refrigerate the entire pan to bake later, and then bake for 1 hour total, 45 minutes covered and 15 uncovered. Enjoy!
CREAMY CRUNCHY GRAPE SALAD
This grape salad is delicious and a great side for a picnic or barbecue. Sweet, crunchy grapes topped with a sugary, creamy topping!
CARNE ASADA
This carne asada recipe has become a family favorite. Every time we invite friends over, it becomes their favorite too. You won’t find a better and easier carne asada recipe then this one!
NO KNEAD CHERRY CHIP BREAD
When I first started cooking I loved to make quick breads, like banana bread, but I was terrified of yeast breads. I had always heard you could kill the yeast if your water was too hot, it had to be the right temperature for a rise and on and on. So I told myself I would stick with quick breads, no yeast breads for me. Then one day my friend Jen was talking about how she made french bread and bagels and all sorts of different breads and I was intrigued. I asked if she would show me how and so one Saturday she taught me all she knew about breads. It was great. I’m no longer afraid of yeast breads!
After I had learned the basics of bread, another good friend, Rachel, was taking a bread class and had me over to teach me some other bread recipes. This was one of them. It is so simple to make and is very delicious, the only thing you need to remember is to give yourself enough time to make it since you start the dough the night before. The bread has a slight cherry flavor with chewy craisins and sweet melty white chocolate. I’ve had the plain version which is great with a meal, but my family loves this sweet version as a treat after dinner. I hope you enjoy it!
No Knead Cherry Chip Bread
3 cups flour
1/2 tsp instant yeast
1 1/4 tsp salt
1 can ( 1 1/2 cups) cherry soda
3/4 cup craisins
3/4 cup white chocolate chips
1 (4-8 quart) covered heavy duty oven safe pot
In a large bowl combine the flour, yeast and salt, mix to distribute evenly. Add the craisins and chocolate chips and mix to distribute. Add the can of soda and stir until flour is incorporated. Cover with plastic wrap and allow to rest for 18-24 hours. The dough is ready when the surface is dotted with bubbles.
After the 18-24 hour rest, place dough on a well floured surface and sprinkle with a flour, knead the dough about 7-8 times, pulling the dough from the outer edge towards the center, creating tension.
Spray a large bowl with non-stick spray and transfer the dough to the bowl, seam side down. Cover with plastic wrap and let rise until it has about doubled in size, about 2 hours.
After the dough has been rising for 1 1/2 hours, preheat the oven to 450 and place the covered pot in the oven while it preheats. The pot needs to be a 4-8 quart heavy pot with a lid.
Carefully remove the hot pot from the oven, remove lid and line pot with a sheet of parchment paper. Turn the dough into the hot pot with the seam side UP. Cover and bake for 30 minutes.
Remove lid and bake for additional 5 minutes to brown top.
*Note if you’re bread is getting too dark at the bottom you may need to adjust the temperature down a little bit
Recipe Source: My friend Rachel, adapted from Jim Lahey
OATMEAL CHOCOLATE CHIP (OR RAISIN) COOKIES
I’ve seen the ecard that says, “Raisin cookies that look like chocolate chip cookies are the reason I have trust issues.” But really are raisins that bad? I ate them all the time as a kid. I mean I love chocolate too-just hand me some chocolate covered raisins and I’m happy (I kid, I kid)! But the good news for all you raisin haters is you can make these oatmeal cookies with chocolate chips instead. Or if you love raisins like me, you can make oatmeal raisin. Or if you are indecisive, divide the batter and make both. Win, win. I love these cookies because they are perfectly chewy with a little bit of crunch on the outside edge. And they really taste delicious both ways. But my personal favorite is the oatmeal raisin. I prefer to use golden raisins. I think they have a better flavor then regular raisins. The raisin oatmeal version have a hint of cinnamon and they are so dang good. And much less messy for tiny hands. No chocolate covered fingers or faces to wipe up. Try them and see if you love them as much as I do!
Oatmeal Chocolate Chip Cookies
3/4 cup butter flavored shortening
3/4 cup brown sugar
3/4 cup white sugar
2 eggs
1 tsp vanilla
1 1/2 cup flour
3/4 tsp salt
1 tsp soda
2 cups old fashioned oats
1 1/2 cups chocolate chips
3/4 cup brown sugar
3/4 cup white sugar
2 eggs
1 tsp vanilla
1 1/2 cup flour
3/4 tsp salt
1 tsp soda
2 cups old fashioned oats
1 1/2 cups chocolate chips
Cream shortening and sugar, and add eggs and vanilla and mix well. Add the dry ingredients and oatmeal and mix well. Add the chocolate chips last. Bake at 350 degrees for 12 minutes. Makes about 3 dozen cookies.Tips:
*Add 3/4 cup chopped walnuts if you’d like (I always do)
*Add 3/4 cup chopped walnuts if you’d like (I always do)
*For oatmeal raisin cookies, add 1 tsp cinnamon and replace chocolate chips with raisins (I prefer golden raisins).
*I like to divide the batter in half right before you add the chocolate chips and do chocolate chips in half and raisins in the other half (adding 1/2 tsp cinnamon to the batter with raisins)
*Use a small ice cream scoop or cookie scoop to make uniform sized cookies.
Recipe Source: RhRecipes
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