1/4 cup butter
1 cup heavy cream
1 clove garlic
1 1/2 cups freshly grated parmesan cheese
1/4 cup fresh parsley
shredded or cubed chicken
Melt butter; add cream and simmer 5 minutes. Add garlic and parmesan cheese and cook until cheese is melted and sauce is smooth. Stir in parsley and serve over chicken and pasta. NOTE: You can add veggies too (broccoli, frozen peas, mushrooms, etc for a bit of variety. Super easy and very tasty!
Chicken Alfredo
Stir-Fry Beef & Broccoli
Marinate 1 lb beef strips in:
4 T soy sauce
2 cloves minced garlic
2 T sherry wine or water
2 tsp sugar
Stir fry beef in 2 T oil. Remove from wok. Stir fry broccoli until tender crisp. Return beef to wok and add gravy thickening. Heat through. Serve over rice.
Gravy thickening:
1/4 cup water
1 T cornstarch
1 bouillon cube (beef when using beef, chicken flavored if using chicken)
NOTE: You can really use any meat and any combination of veggies and get a great result! The sauce on this is great and by using the gravy thickener it sticks better to the meat and veggies. Great way to use leftover veggies or those coming right out of the garden!
Hello Spring!!!
Dave’s Lettuce Wraps
lettuce leaves, washed and removed from head, but left whole (we like romaine best)
2 T soy sauce
2 T brown sugar
1 c mushrooms, minced
1-8 oz can bamboo shoots, minced
1 1/2 lbs boneless, skinless chicken breasts, sliced small
1/2 cup green onions, minced
1 8 oz can water chestnuts, minced
Cook chicken in wok, remove and mince. Mince bamboo shoots and water chestnuts along with green onion if desired. Put chicken, bamboo shoots, water chestnuts, and onion in wok with hot oil and stir fry. Add soy/brown sugar mixture (can increase sauce if desired). Stir fry until warmed through. Top with Srirachan Hot Chili Sauce (we call it Rooster sauce as it has a picture of a rooster on the front – can be found in the Asian section of most grocery stores). Super yummy!!!!
PS – Getting a recipe out of my husband is torture!!!! :))
Toasted Coconut Coffee Cake
Topping:
1/2 cup flour
1 1/2 cups sweetened flaked coconut
1/2 cup brown sugar
1 1/2 T cinnamon
6 T butter, melted
Combine all ingredients and set aside.
Make the batter:
5 large egg yolks
1/4 cup brown sugar
1/3 cup sugar
1 1/2 tsp vanilla
Beat above ingredients until mixture is thick and a pale yellow color — about 2 minutes. Mix in 3/4 cup softened butter and 1/2 cup sour cream. Add 1 3/4 cup flour and 1 tsp baking powder.
Pour batter into a buttered 9″ springform pan and top with coconut topping. Bake at 325 degrees for 55 to 60 minutes. Cool. Release the cake from the pan and serve warm. Delish!!!
Newest Card
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In my “free-time” I love to make cards. This is my latest creation. I usually do about 12-24 cards at a time so I have them on hand to use for clients, family, and friends. I don’t consider myself a great “carder” but LOVE to do something that is creative and useful! This whole crazy thing started when one of my clients (who I have become very good friends with) started teaching classes in Lehi. It quickly became an obsession! Lesli is ultra-creative, super fun, and just a down-to-earth amazing woman! Her husband Steve gets involved preparing dinner for all the women who attend class. $20 for a Girls Night Out gets you 5 cards, dinner and awesome conversation with other women who share your same interests! This card is my “copy” of a similar card in a magazine, but I always come home from her class and mass produce 2 or 3 of her cards. I seem to learn a new technique every time I attend! Figured I would post my cards from here on out – who knows, maybe it will spark your own inner-creative-woman skills! If you want to know more about Lesli’s classes – let me know! Have a great day!!!
Swedish Raspberry Almond Bars
Double Dip or Double Your Money?
Interesting look at housing prices over the next five years.