Sunday, August 24, 2014

Caramel Corn


1 cup brown sugar
1/4 cup Karo syrup
1/2 cup of butter
1/2 tsp. of salt
1/2 tsp. of baking soda 
1 tsp. of vanilla
6-10 cups of popped corn (remove all unpopped kernals)

In a large bowl put in the Brown sugar, Karo syrup, butter, and salt.  Then you put that in the microwave for 30 seconds.  When finished stir it till all the ingredients are mixed together, make sure the butter is smashed.  Put it in for 2 minutes, then stir till butter is mixed in.  Put it in the microwave again for 2 minutes.  When it is done put in the vanilla and baking soda, stir till it stops fizzing and turns into a light brown.  Put the caramel on the popcorn, and there you have it caramel corn.  This treat is great for a family movie night, a party, or even a movie date. Enjoy!!

Friday, December 17, 2010

Chocolate Cookies n' Cream cookies

These cookies are so delicious. I found them on a blog and tried them and I was amazed at how delicious they are. Here is the link to the original recipe. I changed the semi sweet chips to milk chocolate chips. I also think it would be good to use mint oreos.

Chocolate Cookies n’ Cream Cookies
2 cups all purpose flour
1/2 cup cocoa powder
1/2 tsp salt
1 tsp baking soda
1/2 tsp baking powder
1 cup butter, room temperature
3/4 cup sugar
3/4 cup brown sugar
2 large eggs
1 tsp vanilla extract
3/4 cup milk chocolate chips
3/4 cup white chocolate chips
1 1/4 cups chopped oreo-type cookies

Preheat oven to 350F. Line a baking sheet with parchment paper.
In a medium bowl, sift together flour, cocoa powder, salt, baking soda and baking powder.
In a larger bowl, cream together butter and sugars. Beat in eggs one at a time, followed by vanilla extract. With the mixer on low speed or by hand, stir in the flour mixture, mixing just until no streaks of dry ingredients remain. Stir in chocolate and crushed cookies until evenly distributed.
Drop 1-inch balls of dough onto prepared baking sheet, allowing a little room for cookies to spread.
Bake for 9-11 minutes, until cookies are set at the edges.
Cool on baking sheet for 2-3 minutes, then transfer to a wire rack to cool completely.

Makes about 3 1/2 dozen cookies.

Wednesday, February 3, 2010

Baked Creamy Chicken Taquitos

I made these the other night and they were very yummy. They were actually pretty easy, especially if you already had the chicken cooked and shredded. These would be easy to make a TON before hand and freeze for later.

***Got recipe from

1/3 C (3 oz) cream cheese
1/4 C green salsa
1T fresh lime juice
1/2 t cumin
1 t chili powder
1/2 t onion powder
1/4 t granulated garlic, or garlic powder
3 T chopped cilantro
2 T sliced green onions
2 C shredded cooked chicken (about 2 small boneless breasts)
1 C grated pepperjack cheese ( I used chedder instead and it was still good)

small corn tortillas (I actually used more of a small-medium size and did FLOUR)
kosher salt
cooking spray

Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.

Heat cream cheese in the microwave for about 20-30 seconds so it's soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.

You can prepare up to this step ahead of time. Just keep the mixture in the fridge.

Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or are coming unrolled right away, just try heating them longer and try the paper towel thing.

Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges.

Then roll it up as tight as you can.

Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top.

Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.

The ones pictured below are actually flour tortillas- which I found out I like just as well (maybe even better!) than corn ones.

I got about 10 fairly large taquitos out of this, but if you did it in the small tortillas it would make a lot more.

Friday, September 25, 2009

Super Moist Yummy Pumpkin Bread

1 15 oz can of pumpkin puree
4 eggs
1 cup oil
2/3 cup water
3 cups white sugar
3 1/2 cups flour
2 tsp. baking soda
1 1/2 tsp salt
1 tsp cinnamon
1 tsp ground nutmeg
1/2 tsp cloves
1/2 tsp ginger

Preheat oven to 350'. (if you have convection bake, do it, because all three can bake evenly at one time)
Grease and flour three 7 x 3 loaf pans (I did two loaves and a pan of muffins)

In large bowl mix pumpkin, eggs, oil, water and sugar until well blended.
Separate bowl, mix everything else.
Stir dry ingredients into the pumpkin mixture. Pour into pans.

Bake for about 50 minutes (check often to make sure it doesn't burn, and I covered the edges with foil a tiny bit) Loaves are done when toothpick inserted comes out clean.

It says these are better then next day, but they were super delicious the first day, they almost didn't last until the 2nd day.


  • I also used pumpkie pie spice instead of all the spices, it's pretty much the same things, and the spice jar will tell you how much to add, I think it's 2 1/2 tsp.

  • I would also say add something for texture, I like texture... maybe chopped nuts or mini choco chips... YUMM.......


Monday, September 21, 2009

Chili's Salsa

So Chris's favorite restaurant is Chili's (really classy..huh?) and we both LOVE their SALSA... so I looked online for the recipe and found this one to be the best.


  • 1 (14 1/2 ounce) can tomatoes and green chilies- best to get the ROTEL brand

  • 1 (14 1/2 ounce) can whole cannned tomatoes (plus the juice)

  • 4 teaspoons jalapenos (canned,diced, not pickled....sometimes hard to find, one time I just used fresh jalapenos which I think makes it pretty tasty.)

  • 1/4 cup yellow onion (diced)

  • 1/2-3/4 teaspoon garlic salt

  • 1/2 teaspoon cumin

  • 1/4 teaspoon sugar

In a blender, blend just jalapenos and onions for just a few seconds (so there will not be huge chunks later on). Add the rest of ingredients and blend until well mixed (but not to the point of a puree). Putin the fridge for at least an hour to let the flavors settle.


Thursday, September 17, 2009

Aunt Louise's toffe

This has become a Jones family favorite at weddings. Aunt Sharon always puts it on the dessert table at her gorgeous weddings.

1 lb. Butter
2 cups sugar
1 tsp. real vanilla
dash of salt

Melt butter in med. Sauce pan and add sugar stirring with wire whisk and cook on med. Hi heat until mixture is thick, bubbly and a smoky caramel color. Add vanilla and salt at the very end and pour out on buttered cookie sheet in the center (oval shape) Place See’s chocolate pieces (2 bags) on top or Hershey’s milk chocolate bar (giant bar) and wait for it to melt and then spread with metal spatula evenly over top and sprinkle with chopped sliced toasted almonds. You can use whole almonds by placing them on the cookie sheet before pouring out mixture, or enjoy the toffee plain with the nuts on top of the chocolate

Sister Jensen's Chocolate Cake

Sister Jensen was a neighbor of Mom’s when she was young. As kids we’d always go see her when we were visiting Grandma Jo. Her cake is delicious and makes a perfect birthday cake!

1 Duncan Hines German Chocolate cake mix (Baked in two round layers and cooled)

1 pint whipping cream
1 large chocolate Hershey’s bar
pinch of baking soda
2 Heaping Tbsp. Powdered sugar
3 Tbsp. Milk

Put cake in freezer for a little while just so it is firm and easy to work with. Whip cream using a kitchen aid or hand mixer with a pinch of baking soda, when cream is stiff add sugar. Apply cream in the center of the layers, on top and on the sides so the entire cake is covered as well as the middle. Then put in the freezer for about 15-20 minutes.

Put milk in double broiler and put chocolate in- add more milk if too thick. Once chocolate is melted good, drizzle over top of cake letting it run down the sides.

German Chocolate Frosting

Grandma Jo used to make German chocolate cake for Grandpa. It has become a family favorite, as it is Dad’s favorite cake! Mom would always make this on Dad’s birthday!
This delicious filling is a favorite with German chocolate cake. Mom used this recipe in many of her wedding cakes and birthday cakes. It can be used to top a cake and looks great!

1 c. evaporated milk
1 c. sugar
3 egg yolks
1/2 lb. Butter
1 tsp. Vanilla
1 1/3 c. Baker’s Angel Flake Coconut
1 c. finely chopped pecans

Combine milk, sugar, egg, butter and vanilla in saucepan and cook over medium heat until thickened for about 12 minutes. Remove from heat. Add coconut and pecans. Beat until thick.

Hello Dolly Cookies

Mom grew up eating these cookies at her best friend Mary Carol’s home. She loved the cookies so much she began to make them herself!

1/2 c. butter
1 1/2 to 2 c. crushed graham crackers
1 c. chocolate chips (milk chocolate)
1 c. coconut
1 c. chopped nuts
1 can eagle brand milk

In a 9 x 13 baking dish spread cracker crumbs and top with melted butter. Then layer chocolate chips, coconut and nuts over the crumbs evenly. Drizzle the milk over everything. Bake at 350 degrees for 30 minutes

Caramel Nut Squares

Caramels are one of the best parts of Christmastime in the Jones family! A Christmas cannot go by without Mom slaving over the hot bubbling pot of Caramels. Many a night was spent cutting and wrapping them in wax paper to give away to family and friends. We always love to hear Aunt Sally and Uncle Keith oohing and aahing over them!

1 1/2 c. granulated sugar
1/2 c. light brown sugar, firmly packed.
Dash of Salt
2 c. light corn syrup
1/2 c. butter or margarine
1 2/3 c. evaporated milk (one can)
1 tsp. Vanilla extract
1 c. finely chopped pecans or halves (lay them on buttered cookie sheet.)

Lightly butter a small cookie sheet or baking dish. (Lay nuts on dish or pan.) In a saucepan, mix sugars, salt and syrup. Over high heat, bring to boiling, stirring occasionally until in a small amount of cold water, forms into a firm ball (almost crack ball stage). You should be able to pull it and have a thin string that will break. (when cold) Continue to boil over high heat, add butter, and add milk gradually stirring constantly. Lower to medium heat once milk and butter are added. Continue stirring until caramel is the consistency of a firm ball when placed in cold water. It should set up to the consistency of a chewy caramel.

Remove from heat. Add vanilla and mix well. Let stand until it stops bubbling. Pour into buttered pan. Cool to room temperature. Refrigerate 2 hours. Cut into 1 inch squares

Aunt Sally's Pumpkin Pie

This is a family favorite recipe- a lighter, less rich version of pumpkin pie. It tastes best cold topped with a dab of whipped cream.

1/2 tsp. Salt
2/3 c. Sugar
1 rounding Tbsp. Flour
1/2 tsp. Nutmeg
1/4 tsp. Clove
1 tsp. Cinnamon
3 eggs, slightly beaten
1 1/4 c. pumpkin
2 c. milk

(Makes 9” pie)
Sift together in bowl: salt, sugar, flour and spices, add beaten egg. Mix in pumpkin and stir in heated milk gradually. Bake at 450 for 15 minutes. Then turn to 350 until solid (approx. 30 minutes more)

Buttercream frosting

Mom’s famous wedding cakes are made with this delicious frosting. It is the best butter cream out there! It is also used to for sugar cookies that are a favorite for Valentines Day, Halloween, and of course Christmas

1 lb. Butter
1 lb. Crisco
4-5 egg whites (or sm. Recipe Meringue powder on can)
1/4 c. granulated sugar
1-2 tsp. White vanilla (brown will work but white keeps icing whiter)
dash of salt
2-3 lbs powdered sugar

Beat egg whites until stiff peaks start to form and then add granulated sugar, set egg whites and sugar aside. In separate bowl beat butter and Crisco until smooth and fluffy. Then start to add powdered sugar and egg whites- alternating until you have proper consistency. You want to add powdered sugar until icing is stiff and doesn’t taste too greasy. Then add a couple dashes of salt and vanilla. Beat for approximately 5 minutes or more after all ingredients have been added. Icing should be fluffy and white. A mixing unit such as a kitchen aid is ideal for this recipe. Hand mixers tend to break dow

Carrot Cake

Mom’s famous wedding cakes consisted of this delicious recipe (among others). She got this recipe from Aunt Teddi who won a blue ribbon for it in the Utah state fair!

1 1/2 c. Wesson oil
2 c. sugar
4 eggs (add one at a time)
Sift together- 2 c. and 2 tbsp. flour
2 tsp. Cinnamon
1/2 tsp. Salt
2 tsp. Baking soda
3 c. grated carrots
1/2 c. raisins (optional, mom doesn’t do)
1/2 c. nuts (pecans or walnuts work best)

Mix ingredients in large mixing bowl (Kitchen aid works great) in order listed above.
Bake at 325 in a 9x13 pan.

Top with Cream Cheese frosting, click here for link to it's recipe.

Cream Cheese Frosting

8 oz. package of Philadelphia Cream Cheese
3/4 c. butter
1 lb. powdered sugar
1-2 tsp. Vanilla

Beat cream cheese and butter in mixer until smooth. Add powdered sugar slowly. Add vanilla and whip until light and fluffy.

This tastes great on Carrot cake or devils food cake.

Outback Steak Seasoning

Mom’s copy of the original

Sprinkle thick sirloin pieces with onion salt, garlic salt, and cayenne pepper. Use some Tex Joy if you have some. The meat can be soaked in about 1 c up of water mixed with 1/2 packet Au jus

Chicken South of the Border

This recipe is a Jones Family favorite. Granna Vera Jean introduced it to us and Mom has elaborated it a little bit!

4-5 chicken breasts pre cooked and hunked (boiled in broth, preserve some for later)
1 doz. Corn Tortillas cut into quarters
2 cans cream of chicken soup
1 sm. Can of Salsa Verde
1/2 Red pepper chopped finely
1/2 Green pepper chopped finely
1 c. onion chopped
2 Tbsp. butter
2-3 cloves garlic
2 c. of Cheddar and Monterey Jack cheese

In a medium saucepan saute peppers, onions, and garlic in butter. Be sure to cook until onions are golden brown and not crunchy. Add soup and salsa verde to vegetables. Simmer for 10 minutes stirring frequently.

In a glass baking dish, layer tortillas, drizzle broth, hunked chicken breasts, sauce, and then cheese. Do these layers twice.

Bake for 30 minutes at 350 uncovered.

Amanda's note: Chris loves this and he has renamed it- CHICK SOB

Swiss Steak

We grew up with this on Sundays. It was Heather’s and Dad’s favorite
It was inspired by Grandma Jo’s Swiss Steak.

2-3 pounds thick steak cut in 3-4 oz. pieces
1 large can whole tomatoes
1 pkg. Onion soup mix
1/2 pkg. Lawrey’s spaghetti sauce packet
1 onion
3-4 stalks celery
small handful of parsley
1 zucchini
5-6 small carrots
Place all ingredients in blender, except soup mix and steak. Add soup mix after it is blended and stir through tomato mixture.. Coat steak in flour, pepper and salt mixture
And pound into meat with meat pounder. Fry steak pieces in oil until brown and crispy on both sides. Place in Dutch oven or large rectangular glass pan; pour sauce over meat so it is covered with sauce and place foil or lid on dish and cook at 250 degrees for 3 hours. This is great served with cheesy Mormon potatoes.

Mom's Meat Loaf

This is a favorite family recipe that we as kids loved growing up. The bacon on top was always the best part! Grandma Vera Jean’s piquant sauce gives it the finishing flavor.

2 lbs ground beef (you can substitute 1/2 lb. with Farmer John’s traditional sausage)
1 egg
1 tsp. Salt
1/4 tsp. Pepper
1/2 tsp. Thyme
1/2 tsp. Basil
1/4 c. ketchup
2 tbsp. Mustard
1 1/2 c. soft breadcrumbs
1/4 of an onion grated
1-2 cloves of garlic grated or pressed
2 tsp. of beef bullion or au jus packet.
1 c. boiling water
1 c. cheese (combination of Swiss and cheddar or cheddar only)

topped with Bacon and piquant sauce 1/2 c. ketchup, 1 Tbsp. Mustard, 1/2 tsp. nutmeg, 2 tbsp brown sugar (mix well with fork)

Dissolve beef bullion in boiling water, add bread crumbs, ketchup, mustard and egg, stir until soaked. Add all other ingredients saving beef for last. (Mom likes to mix meatloaf using hands, if you can stand it. You can also use a masher.) Smooth evenly into a regular sized loaf pan. Pour piquant sauce over top, poke several fork holes in the meatloaf. Place bacon on top (however many pieces fit). Bake at 350 for an hour making sure meat is cooked through to the center.

Meatloaf tastes great with Mormon Potatoes!

Oven Baked Chicken

Mom puts this together Sunday morning and leaves in the oven while at church.

4- 6 large chicken breasts with bones
Sprinkle with the following ingredients:
Garlic salt
Onion salt
Black pepper
Tex Joy (or cayenne pepper)
Sweet Basil

Grate fresh onion and garlic and place on top of each piece and on backside of each breast. Place on a cookie sheet and cover with a cookie sheet the same size or with foil and bake on 225 degrees for 3 hours. Yummy with Mom’s rice pilaf or with red skin potatoes placed around chicken and sprinkled with seasonings, cut in wedges and added the last hour of cooking.

Chicken Stroganoff

This is Wes’ favorite! Mom got it from Aunt Sally and added elaborated a bit.

3-4 de-boned chicken breast (slightly thawed)
2 cans cream of mushroom soup
1 box of sliced fresh mushrooms (optional)
1 bunch green onions chopped
3-4 fresh minced garlic cloves
1/4 c. butter
1/2 sm. Container sour cream
1/2 tsp black pepper

Saute chicken, garlic and onions in butter, adding about 1/4-1/2 cup white wine (optional) and cook until chicken is no longer pink. Add soup and pepper and simmer for about 15-20 mins. Then add sour cream at the end. Season to taste and continue to simmer on low heat until ready to serve over white rice or noodles.