Sunday, May 22, 2011

Strawberry Rhubarb Crisp

As I've been telling people about how much I love Strawberry Rhubarb Crisp, I've been surprised by how many of them have said that they don't like rhubarb. Most brought up bad memories of rhubarb pie that their grandmothers made, which to me, rhubarb alone doesn't sound too appetizing either.

So if you've had any bad experiences with rhubarb, disregard them, because this is one of the best summery desserts. The sweetness from the strawberries and the tartness from the rhubarb are the perfect balance. It's such a bright dessert too, perfect for this time of year.

And, as you'll see in the ingredients below, although the pictures don't show the ice cream, it is not optional in this dessert. You must eat it hot with a scoop of vanilla ice cream on top, preferably with a cold glass of milk on the side.


1 cup white sugar

3 tablespoons all-purpose flour

3 cups sliced fresh strawberries

3 cups diced rhubarb

1 1/2 cups all-purpose flour

1 cup packed brown sugar

1 cup butter

1 cup rolled oats

Vanilla ice cream (not optional)


Preheat oven to 375 degrees F

In a large bowl, mix white sugar, 3 tablespoons flour, strawberries, and rhubarb. Place the mixture in a 9x13 inch baking dish.

Mix 1 1/2 cups flour, brown sugar, butter, and oats until crumbly. You may want to use a pastry blender for this. Crumble on top of the rhubarb and strawberry mixture. (You can use less topping if you prefer more fruit and less crunch; this makes a good amount.)

Bake 45 minutes in the preheated oven, or until crisp and lightly browned.

Thursday, May 19, 2011

Bacon Wrapped Pesto Chicken

This recipe was incredibly easy and incredibly tasty. I made it even easier by not wrapping the chicken in the bacon, but just laying it over the top. The bacon, pesto and chicken flavor combo was great. It was super fast, easy and got rave reviews.

Bacon Wrapped Pesto Chicken
adapted from

chicken breasts
basil pesto (I bought some Classico brand pesto, but you can also make your own if you have loads of time, no children hanging on your legs and extra energy that you need to expend)
kosher salt (or regular)

Spray a baking dish with cooking spray. Cut your chicken breasts into halves and then lay each piece in the dish and sprinkle them with a little salt and pepper (I used kosher salt). Spread approximately 2 Tbsp of pesto onto each piece of chicken. Gently wrap a piece of bacon around each chicken piece-or lay it across the top like I did.

Bake it at 400 degrees for about 30 minutes, or until chicken is no longer pink and the bacon is lightly crisped. I served mine with pasta and alfredo sauce. Enjoy!

Monday, May 9, 2011

Dutch Cream Waffles with Butter Pecan Syrup

Don't these sound divine.  Any recipe that has the word "cream" in it has got to be good, right?  Right.  These waffles had a great fluffiness and texture.  They didn't get soggy at all, but they were not hard.  It was almost like they had a slightly crisp shell and soft, yummy innards (when I say "innards" does that counteract the "cream" effect?  Sorry.)  They weren't sweet, so you'll want something a little sweet to put on them.  I made butter pecan syrup, and while super delicious, not sweet enough. I have changed that for you, but when you are making it, just give it a little taste and see if it has enough sugar for what you like.

Dutch Cream Waffles

2 c. flour
1/2 tsp. salt
6 eggs, separated
2 c. heavy whipping cream

In a large bowl combine the flour and salt.  In another bowl, mix the egg yolks while adding the whipping cream.  Beat for one minute.  Add that to the flour mixture and mix it well, until it is smooth (as smooth as you can get it-it is pretty thick and I could never get mine completely smooth).  In another bowl, beat the egg whites until they form stiff peaks and then gently fold them into the batter.  Cook them in your waffle iron normally.  You may want to spray it with cooking spray to start out, just in case.

Butter Pecan Syrup
adapted from:

1/2 c. butter
1 c. sugar
1 c. buttermilk (I used a cup of milk and a tablespoon of lemon juice-let it sit for 5 minutes and voila! buttermilk)
1 Tbsp. vanilla
3 Tbsp. brown sugar
1/4 tsp. cinnamon
1/2 tsp. baking soda
1/2 c. chopped pecans

Bring the butter, sugar, buttermilk, vanilla, brown sugar and cinnamon to a simmer in a saucepan over medium-high heat.  Once it is simmering, whisk in the baking soda and cook it for 10 seconds before removing it from the heat.  Stir in the pecans and serve it warm over the waffles (or ice cream, or whatever).

Sunday, May 8, 2011

Bacon Waffles

Okay, I know we have posted a lot of breakfast foods lately, but I think breakfast is the best meal of the day and should be eaten at all times of the day. (This is coming from a girl who eats cold cereal for dessert.)

I haven't posted in a long time because we lost our camera while on a trip to Costa Rica. We finally got a new camera this week, so I took the opportunity to snap a picture of my Mothers Day waffles.

These waffles aren't my typical, try-a-new-and-exciting-recipe recipe, these are waffles we eat regularly around here. I like to change things up a lot with our meals, so I don't make the same meals over and over again very often. However, we eat these waffles almost weekly.

Matt's family grew up on "bacon waffles", which I thought was a strange idea when he told me about them, but have since come to realize how amazing bacon waffles really are. I am not a huge fan of "lots of MEAT" like my husband is, I prefer sweeter breakfasts (notice the syrup glistening on those pancakes). This recipe is perfect for both of us. Somehow, bacon inside your waffles tastes so much better than bacon next to your waffles; my husband agrees.

Bacon Waffles


To make Bacon Waffles, fry up some bacon like normal and pat dry with a paper towel. Meanwhile, stir up your favorite basic waffle recipe (our favorite is below) and preheat your waffle iron.

Rip bacon strips in half and lay2 or 3 halves on the waffle iron and pour a scoop of batter over the bacon. It takes a little less than normal because of the bacon so don't overfill it. Close the lid and wait for the bacon to be encased in a soft, yet crispy golden brown waffle.

Here is the recipe for our favorite waffles that house the crispy bacon. They are light and golden brown and delicious. I got it out of my Stake cook book from Enoch, Utah (my hometown). Thanks Joan Anderson.


2 c. flour
1/2 tsp. salt
4 tsp. baking powder
1 3/4 c. milk
2 eggs, beaten until light
1/3 c. melted shortening or oil

Mix the flour, salt, and baking powder. Add the milk gradually. Add the beaten eggs and the melted shortening. Stir quickly until dry ingredients are moistened. Batter will be slightly lumpy. Approximately 1 c. of batter makes a full size waffle.

Do you see the bacon peeking through?

I could probably eat these everyday.

Sunday, May 1, 2011

Crunchy Garlic Chicken

The other day I was looking through old recipes, searching for something I hadn't made in while and I found this little gem.  I think I got it out of a food magazine years ago (when I say that, it sounds like I'm 60).  I had forgotten about it, but it is such a delicious, easy way to use chicken.  I was so glad I found it again!

Crunchy Garlic Chicken

1/4 c. butter, melted
2 Tbsp. milk
1/2 tsp. salt
1/2 tsp. garlic powder (use a little more if you like garlic-this wasn't quite enough for me)
2 c. cornflakes, crushed
3 Tbsp. chopped fresh parsley (I used a little less than a Tbsp. of dried parsley)
1/2 tsp. paprika
6 chicken breasts

Heat your oven to 425 degrees.  Spray a 9X13 pan with cooking spray.  In a shallow dish, mix half of your butter, milk, salt and garlic powder.  In another dish, mix the crushed cereal, parsley and paprika.  Dip the chicken into the milk mixture, then coat it with the cereal mixture and place it in the pan.  Drizzle the remaining butter over the top of the chicken.  Bake it for 25 minutes, or until the chicken is cooked through. 

If you don't have cornflakes, any crunchy cereal would probably work (well, not any cereal.  I'd stay away from Cap'n Crunch or Fruity Pebbles).  Once I used Honey Bunches of Oats.  I'm serious!  And it was yummy!  It was a little sweet with the garlic and I liked it.