Award Winning Chocolate Cake

3 cups all-purpose flour
1 cup Nestle Quick Chocolate Milk Mix
1 1/2 cups granulated sugar
2 teaspoons baking soda
1/2 teaspoon salt
2 large eggs
1 cup canola oil
1 cup buttermilk
1 cup boiling water (put in last)
1 recipe chocolate butter cream frosting (recipe follows)

1. In large bowl, combine flour, chocolate mix, sugar, baking soda, and salt. 
2. Add eggs, canola oil, and buttermilk to dry mix. Stir until combined.
3. Add boiling water last and stir to combine. 
4. Pour into two greased 9 inch cake pans.
5. Bake in 350 degree oven for 20 to 30 minutes or until toothpick comes out clean.
6. After 10 minutes, turn cake out onto wire rack to cool.
7. Frost with chocolate butter cream frosting. 

Chocolate Butter Cream Frosting

4 cups powdered sugar
1/2 cup unsweetened cocoa powder
dash of salt
1/2 cup softened butter
1/4 to 1/3 cup half and half (more for desired consistency)

1 tsp. vanilla extract

1. In medium bowl combine, sugar, cocoa, and salt. 
2. Cream in butter followed by half and half. 
3. Frost cooled cake. 

This cake recipe has a long and illustrious history. First it has been in the family for about three decades. This was one of those recipes we just did not give out like our famous family fudge. Back in the late 1980's, my mother put the recipe in a ward cookbook and took a sample of the cake to a church dinner. One of the owners of Magleby's Restaurant tasted my mom's cake and raved about it. 

Not long after, a very similar cake showed up on the Magleby's Restaurant Menu and has been garnering awards ever since. We will never know for certain if the Magleby's Restaurant uses my mom's recipe, but it is very suspicious. 

When I told my husband, Joe, that I was sharing this recipe on my blog, he begged me not to. But I thought what the heck, enjoy this amazing chocolate cake recipe with the rest of the us. Happy Thanksgiving friends!

Pear Blue Cheese Walnut Salad

Friends, this salad is a copy-cat recipe of a delightful salad we enjoyed at Cafe Galleria in Midway. It is the perfect, light, flavorful, interesting salad that I love for Spring. #Whole food. 

1 head of Romaine lettuce, washed and cut into 1 inch pieces
1 pear, thinly sliced
1/2 cup blue cheese crumbles
2 ounces walnuts
3 Tbls. sugar
Creamy Vinaigrette Dressing (recipe follows)

1. In a large bowl, combine lettuce, pear, and blue cheese.
2. In a small skillet, melt 3 tablespoons sugar over medium heat.
3. Add walnuts and stir to coat. Immediately remove from heat and transfer to plate to cool.
4. Add walnuts and toss with Creamy Vinaigrette Dressing.

Dressing

1/3 cup mayonnaise
1/4 cup organic milk
3 Tbls. sugar
1 Tbls. apple cider vinegar

1. In a small bowl, whisk together mayonnaise, milk, sugar, and vinegar.

GTU Kitchen--Rigatoni Bolognese

Before going on the air, I had a chance to chat with Michelle Money--former Bachelor Contestant. She asked me about my cookbooks and I asked her about The Bachelor. We both laughed about being on television, but not watching television.

 Nicea Degering and I--"Utah Valley Girls"

 Get a load of these retro tube televisions.

On today's show, I demonstrated how to make Rigatoni Bolognese. 

Mango Orange Smoothie

Mango Orange Strawberry Smoothie is packed with vitamin C. Vitamin C is good for our mucus membranes and fighting cold and flu. Mango and Orange are bright, complementary flavors that make this smoothie a family favorite.

3 fresh oranges, squeezed
1 cup frozen or fresh mangoes (seeded and peeled)
1 cup frozen strawberrries
1 banana

1. Combine all ingredients in blender and puree.

Serves 4

Chocolate Raspberry Truffles

This is a simple, but elegant little chocolate treat with a complementary raspberry flavor. I think it would be a fine and fabulous Christmas gift.

1 (15 oz.) can sweetened condensed milk

2 (12 oz.) bag Ghirardelli semi-sweet chocolate chips

2 Tbls. butter 

2 Tbls. seedless raspberry jam

1 Tbls. raspberry extract

1/2 cup confectioner's sugar (for coating)

 

1. In microwave safe bowl, heat milk, butter, jam, and extract for 3 minutes on high heat. 
2. Pour in chocolate chips and stir until completely melted. 
3. Cover with plastic wrap and freeze for 30 minutes. 
4. Form balls using teaspoon and roll in confectioner's sugar. 
5. Let set in refrigerator until ready to serve. 

Serves 12

Satuted Zucchini

Sauted Zucchini is a lovely, mild side dish which pairs well with chicken, fish, and beef.

1 Tbls. olive oil
1 Tbls. butter
1/8 onion, sliced thin
1 lb. zucchini, sliced thin
salt and pepper to taste

1. Heat oil and butter in large skillet over medium heat.
2. Add onion and zucchini. Cook until tender and slightly golden.
3. Season with salt and pepper.

Serves 2

Peaches and Cream Oatmeal

2

Peaches and Cream Oatmeal is a fresh and delicious breakfast dish that can be prepared in a less than 5 minutes. Here is a wonderful meal that may be served even with the busiest of schedules.

1 cup old fashioned oats
1 cup water
1 cup 2% organic milk
2 Tbls. cream
1 Tbls. brown sugar
1 fresh peach, peeled and diced

1. In a medium bowl, combine oats and water.
2. Microwave on high for 1 1/2 minutes.
3. Divide among 2 bowls, top with 1/2 cup milk, 1 tablespoon cream, 1/2 tablespoon sugar and 1/2 peach.

Serves 2

Broiled Tomatoes and Fried Eggs

Eggs and vegetables are the new powerhouse combos to weight loss explains a new study on the subject. I love this recipe because it is satisfying, tasty, and quick. When there seems to be nothing in the house to make, the one thing that is usually on hand is eggs and a vegetable of some sort.

2 Tbls. olive oil (divided)
2 tsps. butter
2 eggs
1 beef steak tomato, cut into 1/4 inch slices
1 Tbls. freshly grated Parmesan cheese
salt and pepper to taste

1. In a small skillet, heat 2 tsps. olive oil and 2 tsps. butter over medium heat.
2. Add eggs and cook until golden brown on edges and whites are fully cooked, turning once, about 2 minutes each side.
3. Place tomato slices on small cookie sheet and drizzle with 1 Tbls. olive oil.
4. Broil tomatoes on high heat and top rack for 3 minutes.
5. To serve, divide tomato slices among 2 plates, top with 1 egg and 1/2 tablespoon Parmesan cheese, and salt and pepper. 

Serves 2

Mexican Ice Cream Sundae Bowl

If you like fried ice cream, but only enjoy this scrumptious dessert at your favorite Mexican Restaurant, then you will love this recipe that tastes like fried ice cream, but is a snap to make at home.

1/4 cup canola oil for cooking
4 uncooked flour tortillas (found in refrigerator section of grocer)
1/2 cup granulated sugar
1 Tbls. ground cinnamon
1/2 gallon premium vanilla ice cream
honey
sweetened whipped cream
maraschino cherries

1. In a medium skillet over medium heat, heat oil. 
2. Cook tortillas one a time until bubbles and is golden brown on each side, 2 turn once, about 3 minutes.
3. Immediately after removing tortilla from heat, place on plate.
4. Combine sugar and cinnamon and sprinkle both sides of warm tortillas evenly with 2 tablespoons of cinnamon-sugar mixture.
5. Fit tortilla into a small bowl.
6. Add 3 scoops of ice cream.
7. Drizzle ice cream with honey and top with whipped cream and cherry.

Serves 4

Dilled Deviled Eggs

Deviled Eggs are a family favorite. We love to snack on them for any occasion. This recipe has a little bit of zip with the dill relish and vinegar giving it a tangy taste.

1 dozen eggs, hard boiled and peeled
1/4 cup mayonnaise
1/4 cup sour cream
2 Tbls. dill pickle relish
1 Tbls. dijon mustard
1 Tbls. white wine vinegar
1/2 tsp. salt
1/4 tsp. fresh ground black pepper

1. Halve eggs lengthwise, remove yolks, and place in medium bowl.
2. Smash egg yolks.
3. Add mayonnaise, sour cream, relish, mustard, vinegar, salt, and pepper. Stir to combine. 
4. Fill plastic bag with 1/4 inch of corner snipped off and add egg filling.
5. Pipe egg filling into halved egg whites.

Serves 6.

Chicken Chimichangas

Chicken Chimichangas are savory and delicious. With the help of rotisserie chicken, they are also quick and easy to make. The salsa verde gives this dish a bright flavor. 

2 to 3 cups shredded, cooked chicken ( I use one rotisserie chicken.)
1 cup salsa verde
1 cup Jack cheese, shredded
1/2 cup pepper Jack cheese, shredded (optional)
4 oz. softened cream cheese
1 Tbls. dry taco seasoning mix
8 (10 inch) flour tortillas
sour cream
salsa verde
salsa
feta cheese

1. In a medium bowl combine, chicken, salsa verde, cheeses, and taco seasoning.
2. Put 3/4 cup of chicken mixture in middle of each flour tortilla.
3. Fold in ends. Place chimichangas seam side down on cookie sheet.
4. Bake in 400 degree oven for 10 to 12 minutes or until tortilla edges are golden brown.

Serves 8

Fresh Tomato and Basil Pasta

This is a fresh and simple pasta dish that is perfectly delicious when using out of garden tomatoes. 

8 oz. spaghetti, cooked tender
1/4 cup olive oil
2 cloves of garlic, crushed
1/2 cup fresh basil leaves
1 cup cherry tomatoes or chopped tomatoes
2 Tbls. fresh, shredded Parmesan

1. Place spaghetti in large bowl and set aside.
2. I a small sauce pan, heat olive oil over medium-low heat.
3. Add garlic and saute for 1 minutes.
4. Add garlic-oil, basil, and cherry tomatoes to spaghetti and toss.
5. Sprinkle with Parmesan. Serve immediately.

Serves 6

Watermelon and Feta Bites

This is one refreshing and simple snack that combines the complementary flavors of sweet watermelon and sour lemon. The cheese adds a bit of protein and fat to bring down the glycemic load of the snack.

Calories per serving: 150

16 (1 1/2 inch) cubes of watermelon
juice of 1 lemon
zest of 1 lemon
1 Tbls. honey
1 cup crumbled feta cheese

1. Divide watermelon among four salad plates.
2. Divide and top watermelon with lemon juice, zest, honey, and feta cheese.

Serves 4

Studio 5 - Beef Chalupas

Studio 5 - Beef Chalupas

Southwest Tortilla Soup

Southwest Tortilla Soup is simmering with savory flavor. This dish can be made in under 20 minutes.

1 (32 oz.) can crushed tomatoes
3 cups chicken broth
1/2 cup canned green chilis
1/2 cup canned enchilada sauce
2 teaspoons crushed garlic
1/2 medium white onion, chopped
1/2 teaspoon salt and pepper each
1 teaspoon cumin

Garnish:

1 cooked, rotisserie chicken, shredded, divide between bowls
1 cup Monteray jack cheese, shredded
tortilla chips

1. Put in medium pan and bring to a simmer.
2. Cook for 30 minutes.
3. In small batches pulse soup through blender until pureed.
4. Ladle over shredded chicken and top with cheese and chips.

Serves 6

Beef Chalupas

This recipe is a cross between a Navajo taco and a Mexico taco. The fried biscuits lend a chewy texture to the dish piled with traditional taco toppings. Here is a family and girl's camp favorite.

olive oil, for frying
1 (16 oz.) pkg. jumbo refrigerator biscuits
1 1/2 lb. lean ground beef
1 (1 oz.) pkg. taco seasoning
1 (16 oz.) pkg. refrigerator biscuits
2 Tbls. water
1 (15 oz.) can pinto beans, rinsed and drained

Toppings:

2 tomatoes, chopped
2 cups red leaf lettuce, chopped into bite-size pieces
1 bunch green onions, chopped
1 cup shredded colby jack cheese
1 cup spicy ranch dressing
1/2 cup chopped cilantro
salsa
sour cream

1. In a large skillet, put 1/2 inch oil and heat on medium heat. Roll each biscuit into a 5-inch circle. Cook 4 biscuits at a time in skillet until golden brown, about 45 seconds each side.

2. In another large skillet, brown beef on medium heat, about 6 minutes. Add taco seasoning and water to beef and stir until combined. Turn heat to low and cook 1 minute more.

3. Add beans to beef mixture and cook for 4 minutes. Turn off heat and cover to keep warm. Divide meat mixture and toppings among fried biscuits. Fold in half. Serve immediately.

Serves 8

Prosciutto Salad Kabobs

Prosciutto Salad Kabobs are a simple, but elegant little luncheon food. It seems that just about anything can be skewered including salads.

1 head iceberg lettuce
8 slices prosciutto
1 pint cherry tomatoes
1 cup ranch dressing
1 lb. mini mozzarella balls
1 (10 inch) wooden skewers

1. Remove outer leaves of lettuce and cut into 8 wedges.
2. To assemble, thread 1 lettuce wedge, 1 prosciutto slice folded in half and rolled up, 2 cherry tomatoes, and 2 mozzarella balls twice on each skewer.
3. Serve with ranch dressing.

Blueberries with Lemon Curd Cream

Blueberries are one of the world's super foods, rich in antioxidants. In this recipe, a simple and scrumptious fruit is complemented with the Lemon Curd Cream. If you need a little elegant dessert fast, make Blueberries with Lemon Curd Cream. 

1 cup whipping cream
1 Tbls. powdered sugar
1/2 cup lemon curd (found by preserves)
2 cups fresh blueberries, washed

1. In a medium bowl, combine cream and sugar and whip with beaters.
2. Warm lemon curd slightly and fold into whipped cream.
3. Divide blueberries among 4 dessert dishes.
4. Top with desired amount of Lemon Curd Cream.

Serves 4

Chicken Tinga Taco

Chicken Tinga Tacos are loaded with flavor due to the chipotle peppers. The Mexican Cream mellows the heat. Topped with cool, crisp, fresh vegetables, this dish is spectacular.

6 white corn tortillas

1 Tbls. olive oil

1 pureed tomato

1 1/2 Tbls. chipotle peppers in adobo sauce (found in Mexican aisle at Grocer)

3/4 cup water

3 cups cooked chicken, shredded (I use rotisserie.)

3 Tbls. Mexican cream

1/2 white onion, sliced thin

1 cup green cabbage, shredded

6 Tbls. pico de gallo

3 Tbls. feta cheese, crumbled

1. In a small skillet, cook tortillas in olive oil over medium heat, one at a time until crisp, about 1 minute each side, turning once.

2. Place tortillas on paper towel lined plate and cover.

3. In medium saucepan, combine tomato paste, chipotle peppers, and water. Cook over medium heat until warm, about 2 minutes.

4. Add chicken to tomato mixture. Stir to combine and cook another 3 minutes.

5. Divide chicken mixture, crema, onion, cabbage, pico, and feta cheese evenly among tortillas.

 Serves 6 

This recipe is a variation I found in Sunset Magazine.

Avocado Tacos

Hands down, Avocado Tacos are one of my favorite foods including desserts. With the different textures, color, and flavors, this is palate pleasing to be sure. This recipe is inspired by one of my top 10 restaurants, The Tortilla Bar on state street in Provo, Utah. The Tortilla Bar serves clean food, non-GMO, and uses locally grown ingredients. If you haven't tried it, go. It's a treat.

4 white corn tortillas
2 large, ripe avocados, peeled, seeded and cut in half
1/2 white onion, sliced thin
2 radishes, sliced paper thin
2 Tbls. crema freshe  (Mexican cream)
2 Tbls. feta cheese, crumbled
1 Tbls. olive oil, divided
1 Tbls. chipotle peppers in adobo sauce (found in Mexican aisle of grocer)

1. Warm tortillas in microwave for 20 seconds.
2. Divide avocados, onion, radishes, cream, and feta cheese among 4 tortillas.
3. In small bowl combine 1 Tbls adobo sauce with 1 Tbls. olive oil. Divide and drizzle over each taco.

Serves 4