Scalloped Potatoes

• 4 cups thinly sliced potatoes
• 3 T. butter
• 3 T. flour
• 1 1/2 cups milk
• 1 tsp. salt
• 1 dash cayenne pepper
• 1 cup grated sharp cheddar cheese
• 1/2 cup grated cheese, to sprinkle on top
• paprika

In a small sauce pan, melt butter and blend in flour. Let sit for a minute. Add all of the cold milk, stirring with a wisk. Season with salt and cayenne pepper. Cook sauce on low until smooth and boiling, stirring occasionally with a whisk. Reduce heat and stir in cheese. Place a half of the slice potatoes in a lightly greased casserole dish. Pour half of cheese sauce over potatoes. Repeat with second layer of potatoes and cheese sauce. Sprinkle the remaining cheese on top. Top with some paprika. Bake uncovered for about 1 hour on 350. 

Garlic-Mustard Green Beans

Better Homes and Gardens New Dieter's Cookbook Copyright 2003

1 pound fresh green beans, trimmed or 16-ounce package frozen whole or cut green beans
2 slices bacon
1/2 cup thinly sliced onion (1 small)
2 cloves garlic, minced
2 teaspoons brown mustard
1/4 teaspoon lemon-pepper seasoning or 1/4 teaspoon freshly ground black pepper  I used both1/8 teaspoon salt

1. In a large covered saucepan, cook green beans in a small amount of boiling water for 10 to 15 minutes or until tender-crisp. (Cook frozen green beans according to package directions.) Drain beans; rinse with cold water and set aside.
2. Meanwhile, in skillet cook bacon until crisp. Remove bacon from pan, reserving 1 tablespoon drippings in skillet. Drain bacon on paper towels, crumble and set aside. Cook onion and garlic in drippings over medium heat 3 minutes or until tender. Stir in mustard, seasoning, and salt. Cook about 30 seconds more. Toss beans with onion mixture; heat through. Sprinkle with crumbled bacon.

Sopapilla Cheesecake

We went to visit Devin in Abilene and his new friends, the Woods family, invited us over to their beautiful home for a delicious home cooked meal. We were so grateful! They served us this dessert and it is wonderful! It melts in your mouth.


2 8 oz. pkg. cream cheese
1 1/2 cup sugar
1 tsp. vanilla
2 cans crescent rolls
1 stick real butter
1 tsp. cinnamon


Preheat oven to 365. Beat cream cheese, 3/4 cup sugar and vanilla with mixer until smooth. Spray bottom of pan with non stick spray. Put 1 can crescent rolls on bottom of pan. Spread cream cheese mixture over crescent rolls. Put other can of crescent rolls over mixture. Melt 1 stick of butter. Add 3/4 cup sugar and cinnamon to butter and stir well. Pour over top of crescent rolls and spread.
Bake 25-30 minutes uncovered.

Crunch Oriental Beef Salad

Ok, I was skeptical when Amber first told me about making this salad in her foods class at BYU-Idaho but then she made it for us for dinner tonight and it is delicious! We loved it. It is better than the salad Henry likes to order from our favorite Thai restaurant.

1 1/2 pound beef flank steak
2 T. each: vegetable oil, soy sauce, and rice wine vinegar
1/2 cup water
1 tsp. sugar
1 tsp each: instant beef bouillon and garlic powder
1 head romaine, torn into bite-size pieces
1 cup each: thinly sliced celery and shredded red cabbage
4 green onions, sliced
1/2 cup slivered almonds
2 T. toasted sesame seeds
1 package beef flavor Ramen noodles
Ginger dressing

Partially freeze flank steak by placing in freezer two hours prior to preparation time. Make marinade by combining water, oil, soy sauce, vinegar, sugar, bouillon granules, and garlic powder; mix well. Stir in beef flavor packet from soup mix. Slice steak diagonally across the grain into 1/4 inch thick slices; cut slices crosswise into 1 1/2 inch strips. Place beef and marinade in plastic ziplock bag, turning occasionally. Marinate for at least 30 minutes. Prepare Ginger dressing. Drain beef; heat large non-stick frying pan over medium-high heat until hot. Stir-fry beef, 1/2 at a time, 5 to 6 minutes or until brown. Remove beef from pan after each batch is cooked. Drain beef, add Ginger Dressing and toss with lettuce, celery, cabbage, almonds, and broken Ramen noodle. Place in serving bowl. Sprinkle with sesame seeds. Makes 6 servings.

Ginger Dressing
1/4 cup each: sugar, vegetable oil, rice wine vinegar
1/4 tsp. ground ginger
1/4 tsp. pepper
1 tsp. salt
Combine and whisk until blended.

Brazilian Lemonade

Found this recipe here
4 juicy limes (try and find ones with thin, smooth skins; they're the juiciest and the thin skin cuts down on the chance of your drink being bitter)
1 c. sugar
6 c. cold water
6 Tbsp. sweetened condensed milk


Mix cold water and sugar very well and chill until ready to use. This step can be done ahead of time.

Wash limes thoroughly with soap (I just use hand-dishwashing soap or regular hand soap); you need the soap to get the wax and pesticides off of the limes because you're using the WHOLE lime, baby. Cut the ends off the limes and then cut each lime into 8ths.

Place 1/2 of the limes in your blender.

Add 1/2 of the sugar water, place the lid on your blender, and pulse 5 times. Place a fine-mesh strainer over a pitcher (the one you'll serve the lemonade in) and pour the blended mixture through the strainer and into the pitcher. Use a spoon to press the rest of the liquid into the pitcher. Dump the pulp and stuff in the strainer into the trash. Repeat with remaining limes and sugar water. Add sweetened condensed milk; DO NOT leave this step out unless you will die of a horrible sweetened condensed milk allergy because this is the secret ingredient! You may want to taste test it at this point; I used giant, thick-skinned limes tonight and didn't test it and it came out a little bitter. If it's bitter, just add some more sugar and maybe a little more milk. 
Serve immediately over lots of ice. This does not keep well, so don't make this in advance (although you can cut the limes, mix the sugar water, and measure the sweetened condensed milk in advance). Serves 4, although I can pretty much guarantee you that people will want more; I usually plan on 1 1/2 servings at LEAST per person.

Sizzling Fajitas

I found this recipe on the internet. It is worth making. They are delicious.

3 T. olive oil
1 garlic clove, minced
1 1/2 tsp. season salt
1 1/2 tsp. onion salt
1 1/2 tsp. oregano
1 1/2 tsp. cumin
1/2 tsp. red pepper
1/2 tsp. chili powder
1/2 tsp. paprika
1/2 tsp. pepper
2 T. lime juice

1 lb. chicken or steak, cut into strips
1/2 cup cilantro leaves, minced
1/2 cup tomatoes, chopped
1/2 cup onion, sliced
1/2 cup green pepper, sliced

3/4 T. oil
1/2 green onions, thinly sliced
sour cream
guacamole
flour tortillas
pico de gallo
salsa

Mix together the first 11 ingredients. Add chicken, cilantro, tomatoes, onions and peppers. Marinate for 3 hours or overnight. When ready to sizzle, heat 3-4 T. oil in a 10 inch skillet or wok. Pour in the meat mixture. Stir and cook for about 5-8 minutes or until meat is done. Remove from heat and toss in sliced onions. To serve, roll up into flour tortillas. Garnish with salsa, guacamole or sour cream as desired.

Layered Casserole Complete

1 pint meat sauce, thawed
1 16 oz. can french style green beans, drained
2 cups mashed potatoes
1 cup grated cheddar cheese

Preheat oven to 350. Layer casserole with meat sauce mix, green beans and mashed potatoes. Sprinkle grated cheese on top. Bake 25-30 minutes until bubbly.