Beef Pot Pie

This is one of those oh, so, yummy, homestyle fully delectable goodness dishes.  It is actually my oldest daughter’s recipe and I only acted as a “Sous Chef” 🙂   

1/4 cup (4 TBSP) Butter
1 tsp. Olive Oil
1 medium onion chopped
2 cloves garlic, minced or 2 tsp garlic powder
6 stalks celery chopped
1 cup chopped carrots or more to your taste
4 medium potatoes peeled and cut into 1 inch pieces (we like Red Skin Golden Potoatoes)
1 15oz can corn or 1 1/2 cups frozen or fresh
–Add 1 cup peas or broccoli with other veggies if desired–
1# leftover pot roast, (we used flank steak cooked in the crockpot) chopped or shredded
1/4 cup flour
2 1/2 – 3 cups Beef Stock
1/2 cup milk
salt and pepper to taste
Pie Crust – recipe below or use pre-made, refrigerated crust –  enough for a two crust pie

1.  Heat Olive Oil Medium – Medium high and saute onion, celey, and carrots for 5 minutests
2.  Add garlic and potatoes and cook for another 5-10 minutes
3.  Add corn and butter – stir until butter is melted
4.  Add roast and stir until blended
5.  Stir in flour and cook for a few minutes to remove the raw flour taste.
6.  Add Beef Stock and milk — bring to a boil until the sauce has thickened.
7.  Taste now add salt and pepper as needed
8.  Pour into a 13×9 pan and top with pie crust.  “Poke” a few holes into the crust for steam to escape.
9.  Bake at 400 for 30-40 minutes.

Pie Crust Recipe
2 cups flour
1 tsp salt
1/2 cup shortening
1/4 cup (4 TBSP) butter
6-8 tsp ice water (more if needed to make a soft ball of dough)

1. In medium bowl mix flour and salt together
2. Cut in shortening and butter
3. Add ice water and stir with hands or wooden spoon until a soft dough forms
4. Roll out on floured surface into desired shape


Source:  Jessica


Mormon Mavens Blog Spot

This is one of those recipes that came to “be” out of desperation — when I was out of other things for a recipe.  It has become a go-to recipe for us – Even our “I don’t really like chicken people” love this.  It is on the table from start to finish in less than 30 minutes.  Use the leftovers in a wrap – Yummy!
Note:  Some of the ingredients are “to taste”

1 Tbls Coconut Oil
7-10 Chicken Tenderloins chunked
2-3 cloves garlic or equivalent in Garlic Powder
1/2 – 1 medium onion chopped
2 cups broccoli florets
2 zucchinis cut in half lengthwise and sliced
Lemon Pepper

1.  Melt Coconut Oil in large frying pan, add chicken
2.  Fry chicken for 4-5 minutes – add a little water if necessary to keep from burning
3.  Add garlic, peppers and onions – saute/fry for 5 minutes or until chicken is almost done
4.  Add Broccoli and Zucchini with a little water for steaming and to keep from burning.
5.  Sprinkle entire pan with Lemon pepper
5.  Cook for additional 4-5 minutes or until broccoli is tender.


Source:  A Jennie original

Peach Ice Cream

 The texture of this is like frozen custard.  I think I would add even more peaches though.
2 1/2 cups sugar
1 cup whole milk (I used half-and-half)
4 large egg yolks
2 cups fresh peaches (about 4 of them), peeled, pitted, and pureed
1 cup half-and-half
1 cup whipping cream
1 t. vanilla extract
1.  In medium saucepan, whisk together sugar, milk, egg yolks, and a pinch of salt.  Place pan on medium-high heat, and whisk until mixture comes to a simmer.  Lower heat to medium and whisk mixture 5 minutes, or until it begins to thicken.  Strain into large bowl, then whisk in peaches, half-and-half, cream, and vanilla.  Cover with plastic wrap and refrigerate 2 hours, or until chilled.
2.  Pour mixture into ice cream maker; process according to manufacturer’s instructions. 
Source: Country Living

Chocolate Covered Strawberry Shortcake

This is such a delicious idea that I don’t know why I didn’t think of it before.  The idea came from a dinner with our Sister Missionaries, one of which is allergic to strawberries.  I made a quick “chocolate sauce” for her pound cake and the rest of us wanted in on it.  This is the result.  You can spread the sauce over the cake, drizzle it over the top, or both.  It is a yummy twist to an already delectable dessert! 

Cake – Pound Cake, Angela Food Cake or another cake of your choice cut into serving size pieces
1 Qt. Strawberries (fresh if available)
Sprinkle of sugar (optional)
2 cups Heavy Whipping Cream
1/2 tsp Vanilla
1/4 cup Powdered Sugar
1 cup milk chocolate chips
1/4 cup Heavy Whipping Cream

1.  Prepare Cake according to directions on package or recipe (or purchase pre-made) Let cool.
2.  Wash, Stem and slice strawberries.  Sprinkle with 1-2 TBLS sugar and stir with wooden spoon – this will cause the strawberries to “juice”
3.  Whip whipping cream until peaks start to form, add vanilla and powdered sugar, whip until stiff peaks form
(Note:  If you whip your cream too long, you will have a sweetened vanilla butter – not all “oops” are a bad thing)
4.  Heat Chocolate chips and cream in double boiler or in microwave just until melted – stirring to prevent burning let cool slightly
5.  Layer the dessert the way you like it.

Source:  A Jennie Original with a little help from my friends 🙂

Pam Rojas’ Black Beans and “butter/oil” replacement tip

This is one of the best recipes that I have had for Black Beans. You can use Navy, Pinto, and Great Northern Beans as well and they are yummy. The health benefits of legumes and lentils is amazing. They are also a great source for lean protein.
This recipe comes from a friend (that obtained it from a friend) and put it in our Relief Society Cookbook. This is great as a side, in many Mexican dishes, wraps, salads etc. It also freezes well – just place desired amount in a zippy bag and Viola’.
1 – 16 oz bag dried beans Black, Navy, Pinto, or Great Northern Beans
3-4 garlic cloves minced
1-2 ribs of celery chopped
1 TBLS salt
1 1/2 tsp oregano or fresh equivalent
1/2-1 bunch of chopped cilantro (optional
6-7 cups water – Northern Beans take 9-10 cups

1. Rinse Black Beans in cold water removing any dirt or bad beans.
2. Place rinsed beans into large crock pot.
3. Add all ingredients in order to the crock pot and stir thoroughly.
4. Cover and cook on low 6-8 hours stirring every once in awhile

Butter/Oil Replacement Tip:
This tip comes from my friend Sarah and I have expanded it a bit.

I substitute 1/2 or more of the fat in many cookies, cakes and some times brownies with dried beans. They work best in Oatmeal, pumpkin, and other “soft” cookies. This work very well in all types of cake.

1. Prepare beans as above leaving out all spices etc.
2. Freeze beans in zippy bags until needed.
3. When needed – thaw beans, puree in blender. Use euqal amounts to substitute (ie: If you are replacing 1/2 cup butter use 1/2 cup bean puree before the liquid is added). Puree pureed beans with at least 1 egg or other liquid in the recipe. This will help it incorporate better. Add to the recipe as usual.


Source: Sue Paries (beans)

Creamy Chicken Enchiladas

In the past, we haven’t eaten Enchiladas at our house. Our children didn’t like the way “red” Enchilada sauce looked and wouldn’t taste it. As Enchiladas are a must have, I set out on a quest to find a different recipe. I saw this recipe in a Campbell’s soup pamphlet and changed it to our tastes. It is quick, freezes well, and is delicious!

3 cups diced or shredded cooked chicken (canned could work)
1/2 small onion chopped fine
1 3-4 oz can chopped Green Chiles
1 tsp garlic powder
1 1/2 cups shredded Sharp Cheddar Cheese
3/4 cup shredded Monteray Jack Cheese
1/2 cups Light Sour Cream
1 10-11oz can Cream of Chicken Soup
3 cups milk
12-16 medium size Flour Tortilla
1. Mix Chicken, onion, chiles, garlic powder, 1 cup sharp cheese, and 1/2 cup Jack Cheese in medium bowl. Let stand for 5 minutes.
2. Spray 13 x 9 inch pan with non-stick spray
3. Blend sour cream, cream of chicken soup, and milk in bowl or blender. Pour 1/3 of this mixture into chicken mixture
4. Place 1/3 cup (aprrox – it will depend on the size of your tortilla) of chicken mixture in middle of flour tortilla. Fold side edges in and top edge over – “roll” to desired size. Place “outside edge” down in prepared pan repeat until mixture chicken is gone.
6. Sprinkle remaining cheese over top of Enchiladas, pour remaining soup mixture over the top of the cheese.
7. Cover with foil and bake at 400 for 20-25 minutes. Remove foil and bake for 5 minutes more.

Source: Campbell’s Soup and me

Gingerbread Cookies

Gingerbread is not just for Christmas anymore. These soft in the middle and crisp on the edges cookies are scrumptious anytime. If you’re in a hurry, these will work without chilling them just roll, bake, and go.

1 cup butter
1/2 cup shortening
2 cups granulated sugar
1/4 cup molasses
1/4 cup Sorghum Molasses – if you don’t have this use 1/3 cup plus 1 Tbsp regular molasses
2 eggs
4 teaspoons baking soda
1/4 tsp salt
1 1/2 Tbsp powdered ginger
2 tsp cinnamon

4 cups all purpose flour

Extra granulated sugar for rolling balls of dough in

1. Cream butter, shortening, and sugar
2. Add molasses and eggs and beat well
3. Add remaining dry ingredients
4. Chill dough for 30 min or more (if you have time)
5. Roll dough into desired size balls and roll in sugar
6. place on ungreased cookie sheet
7. Bake at 350 degrees for 8-12 minutes depending on size of balls don’t over bake
8. Cool on wire rack
9. Store in covered container – makes 6 dozen cookies
Source: Lion House – with a few changes

Bread Excellent – White or Wheat

This bread lives up to its name – it is delicious! The title of this bread comes from my mom’s recipe. This recipe is a compilation of her recipe, my additions, and a “Make-a-Mix” recipe. I use my bread machine as a dough machine then put the dough into bread pans – but this works just as well being made in a bowl by hand. I make a bread “mix” and store it for making bread throughout the week. The process is the same for White or Wheat Bread.

Ingredients for White Bread Mix:
20 cups bread flour
1 1/2 cups powdered milk
1 1/3 cups gran. sugar
4 1/2 tsp salt

Ingredients for Whole Wheat Bread Mix:
20 cups whole wheat flour ( I grind my own flour to insure we are getting all the goodness. I use 12 cups Hard White flour, 3 cups Hard Red or Bronze flour, 5 cups Spelt flour – you can use what works for you)
1½ cups powdered milk
1 1/3 cups gran. Sugar
6 tsp salt

1. Mix all ingredients together in a large container. This will store for 4 months in the pantry.

Ingredients for Bread:
1 tbsp Instant Yeast
7 Cups Bread Mix
1 tbsp Lecithin Powder (optional)
1/3 cup oil (I use olive)
1 egg beaten
2 cups very warm water

1. Put yeast, bread mix, Lecithin Powder, and oil in large bowl or bread machine
2. Add Olive Oil
3. Add beaten egg with enough of the very warm water to make 2 ¼ cup liquid.
4. Mix all ingredients together until very well blended adding additional mix 1 tablespoon at a time, if dough is too sticky

If using a bread machine set on dough setting, if not:

5. Pour out onto flour covered or non-stick sprayed surface. Knead for 10 minutes.
6. Place dough in large greased bowl , cover and let the dough rise in a warm place until double.
7. Punch dough down. Let rise about 20 min more.
8. Turn dough out onto non-stick sprayed surface.
9. This will make 2 large loaves, 3 medium loaves or 6 baguette shapes. Separate bread according to how many loaves you are making. and roll into bread loaf shape.
10. Place into non-stick sprayed bread pans or large cookie sheet for baguettes. Let rise for 30 minutes in warm place. I turn my oven on at this point and let the bread raise in the pans on top of the oven covered with a cloth – if they are raising fast they will only need 20 min to raise.
11. Bake for 18-25 (depends on the size of your loaf) minutes in 350 oven or until golden – wheat bread will take longer than white and will be darker.
12. When bread is done, remove from pans, place on cooling rack and brush tops with butter.


Source: My mom, Make-a-Mix and me

Best Ever Biscuits

Did you ever have a day when you “needed” comfort food? This has been my day and one of those foods for me is a light, flaky biscuit.

I love biscuits! You can make them savory with garlic, cheese and other spices, sweet with Cinnamon sugar etc., or “original”. This is one of the best recipes that I have tried so far. This is my daughter’s recipe. The low fat version is the outcome of a conversation that I had with a lady handing out samples at Sam’s (thank you) and of course some trial and error. The low fat version is noted with the original recipe.

2 cups flour
2 tsp baking powder
1/2 tbsp sugar
1/2 tsp salt
5 tbsp butter(real – butter) – for low fat otion – 1 1/2 tbsp Olive Oil or melted butter with 2 tbsp Applesauce
1 cup milk or buttermilk – for low fat option increase milk by 1/4 cup

1. Combine all dry ingredients in a medium mixing bowl
2. Using pastry blender or two knives, cut butter into dry ingredients
3. Add milk and stir until blended and soft dough forms
4. Pat dough out onto floured surface.
5. Using Biscuit Cutter or top of a drinking glass, cut into shapes and place on an un-greased cookie sheet
6. Bake at 400 for 10 minutes or until tops are a light golden brown

Source: a Jessica and Jennie original

Pancakes (yummy and easy!)

My oldest daughter is a fantastic cook. This is her recipe and I had so much fun making these with our grandson over Christmas that I had to post it. I have added a lower fat option with the original recipe.

2 cups flour
2 tbsp sugar or honey equivalent
1/2 tsp salt
4tsp baking powder
2 eggs
1/2 cup vegetable oil or melted butter (substitute the oil with 1/2 cup applesauce and 2 tsp Olive Oil or use only the applesauce)
2 tsp vanilla
1 1/4 – 1 1/2 cups milk

1. Mix all ingredients until blended
2. Using 1/4 cup batter per pancake (can use more for larger pancakes) pour onto hot griddle or frying pan
3. Turn over when golden brown. Brown on other side and remove to platter.
4. Top with butter, syrup, jam, powdered sugar, applesauce etc.


Source: My daughter