Monday, February 28, 2011

Meal Tip Monday--Cooking for Two

When cooking for two, simply cook less food. It sounds simple, but so often I hear young couples my age talk about not wanting to cook because of the mass amount of leftovers. We usually eat the meal and have enough leftovers for one or both of us to have for lunch the next day, simply because I half almost every recipe I make. Very seldom do I throw out leftover food. So if your recipe calls for a 9X13 pan, make it in an 8X8. If it call so for 2 cans of something, only use one. Like I said, it sounds simple and maybe seems silly or even down right dumb to even mention, but I think it's one of those things we don't always think about. So don't live on frozen pizza just because you don't like leftovers; just cook less!

P.S., Don't forget to enter our giveaway here!

Sunday, February 27, 2011


Is there anything more fun that winning free stuff?
I submit that there is not!

Today's giveaway is brought to us by Rhode's Bake-N-Serve! Because we've posted a few recipes in which we use Rhodes dough, Rhodes sent us some free cook books and coupons. How nice is that?! We figure we shouldn't hog them, so we're giving them away to you instead! We have two different cook books to give away, so we'll choose 2 winners. That just doubled your chances of winning!
Cookbook #1--Home Baked Family Favorites
Cookbook #2--Kids' Ideas

The Family Favorites has some yummy looking recipes, and the Kids' Ideas has some really fun recipes! And, bonus, both books include coupons for .50, $1, and $2 off Rhodes dough! That alone makes it worth it, right? :) Both are great and will be fun to have. So let's get to it and enter already!

There are 3 ways to enter; you can enter 3 times!
(Please leave a separate comment for each entry.)

#1--Become a follower and leave a comment letting us know. If you are already a follower, you can still enter! Just leave us a comment letting us know!
(If you don't know how to become a follower, check out our sidebar
See where it says "Follow" and then below it there are small pictures of our followers? Just click that gray "Follow" button, it will ask you to enter your email address, and click done. You are now a follower of Howe to Cook!)

#2--Tell us your favorite way to use Rhodes frozen dough.

#3--Blog, Facebook, or Tweet about this giveaway and leave a comment letting us know.

Make sure that in each comment you let us know which cook book you are hoping to win. Giveaway ends Wednesday night at midnight.

Good luck!

Mexican Crock-Pot

This recipe comes from our fabulous sister-in-law, Tif. I am all about an easy throw-it-all-in-the-crocker-and-go kinda meal, so I was happy to be introduced to this one. I have heard of a few names and variations of it, but here's how I do it. I put this in yesterday around 11:00, and by noon my house already smelled delicious! The other thing I like about it is that it's versatile; you can eat it in a tortilla with cheese, avocado, and sour cream (that's what we do), you can eat it like you would eat taco soup--crunch up some Frito's or tortilla chips on top, or you can eat it over rice. Either way, it is delicious! And the best part is, it makes quite a bit and the leftovers are yummy. I really don't think you can go wrong with this one!
image found here

2 cans corn, drained
2 boneless, skinless chicken breasts
1 pkg. taco seasoning
1/2 jar salsa (1-2 cups)
2 cans black beans, drained and rinsed

I layer it in the order of the ingredients, but I really don't know that the order matters. Cook on low all day. Mine cooked for about 7 hours. My chicken was frozen, and it turned out perfect. If your chicken wasn't frozen, it would probably take 4-5 hours. Stir everything together, shred your chicken using a fork, and eat it up.
You won't be disappointed. Trust me.

Tuesday, February 22, 2011

Monterey Chicken

I got this recipe from our new Ward Cookbook. This particular recipe comes from one of the *sweetest* people in my ward!
(Thanks, Heather!)

(image from here)

Here's what you need:
4 chicken breasts
8 pieces of cooked bacon
BBQ sauce (We LOVE Sweet Baby Ray's!)
Shredded Monterey Jack cheese
Shredded Cheddar Cheese

**Pound chicken breasts out until they're pretty flat
**Spray a frying pan (or grill pan) with Pam and cook the chicken seasoning it with salt and pepper.
**Place cooked chicken on a baking sheet. Top with BBQ sauce, 2 strips of bacon, and both kinds of cheese.
**Broil until cheese is melted and bubbly.
**Top with chopped tomatoes and chives or green onions!

Monday, February 21, 2011

Meal Tip Monday: Speedy Rolls

If you haven't noticed by now, we Howe girls use frozen roll dough for everything. O.K, let me rephrase, not for everything...but alot. And more times than not when planning to use it, I am running late, behind schedule, and forgot to pull out my dough in enough time to thaw and raise. So, I have had to get creative. I will let you in on my amazing little secret that we sisters all now LOVE!

Pull your rolls out and put them on a plate. Microwave the rolls for 1 minute. Check to make sure they're not completely thawed or they will start to bake. Turn over and zap for 30 - 60 sec. By this point they should be soft enough to stretch for scones or pull into breadsticks. If making rolls and you want them to rise quickly, here is what I do. I turn my oven on and let it heat up. Then I open the door and set the pan on the door. They raise really quickly from the heat but don't bake. If you have little ones and can't leave the over door hanging open, follow the instructions on the bag which tell you to heat up your oven, then turn it off and put the rolls inside to rise. Happy Baking!

Thursday, February 17, 2011

Easy Peasy Chili

This is a super quick and easy chili that I love to make (and it also happens to be very yummy). I am sure there are even better recipes out there, but every one I have ever looked at is super complex and would take way too much time!
You will need:

1 lb. hamburger
1 sm. onion, chopped
2 cans chili beans in sauce
2 cans diced, stewed, or whole tomatoes
1 scant T. chili powder

In an large pot brown hamburger and onion until done. Add beans, tomatoes, and chili powder. Simmer 15-20 minutes. Serve with diced onion, cheese, and sour cream. I always make corn bread with this too, but that's just me. Enjoy!

Tuesday, February 15, 2011

Symphony Brownies

What would we do without the internet/blogs on which to find new recipes to indulge our cravings and expand our waistlines? I saw these on a blog and the next thing I knew they were in my oven baking for the Superbowl party we went to. They are super rich, but oh-so-divine!

Here's what you need:
1 box of brownie mix
3 King Size Symphony bars
(You can use the ones with or without the nuts and toffee.)

Here's what you'll do:
**Mix brownie mix as per the instructions on the box.
**Pour half of the brownie mix into the bottom of a Pammed 9x13 baking dish.
**Lay the symphony bars on the batter.

**Spread the remaining batter over the candy bars.
**Bake as directed on the box.

Oh. My. Goodness!!!

Monday, February 14, 2011

Molten Chocolate Cake


I'm not gonna lie, I totally stole this recipe from another blog written by a friend from Manti and her family/friends--you can find it here.

I saw these. Had to make these. Made these. Devoured these. Now I'm sharing them with you. It's the perfect Valentine treat for you and your sweetie (and 2 friends)!

Just look at that fudgy goodness that couldn't wait to run out of the center!

Here's what you need:

4 oz. Semi-Sweet baking chocolate squares
1/2 cup (1 stick) butter
1 C. powdered sugar
2 eggs
2 egg yolks
6 Tbs. flour
Whipped Cream or Vanilla Ice Cream

**Preheat oven to 425*. Butter four 3/4 c. ramekins (mine were 10 oz. found at good ol' Wal*Mart). Place on baking sheet

**Microwave chocolate and butter in a large microwaveable bowl on HIGH 1 min or until butter is melted. Stir with wire whisk until chocolate is completely melted. Stir in powdered sugar until well blended. Blend in egg and egg yolks with wire whisk. Stir in flour. Divide batter among prepared custard cups.

**Bake 13-14 minutes or until sides are firm but centers are soft. Let stand 1 minute. Carefully run a small knife around the cakes to loosen them. Invert the cakes onto dessert dishes. Serve immediately topped with whipped cream or ice cream!

Sunday, February 13, 2011


These are a serious staple at our house. As in..we eat them at least once a week, but usually more. Usually when you think breasticks, you think Italian food, right? You don't? Shame on you, then! Well anyway, these breadsticks are not just for Italian food. They go with anything. Honestly. I learned about these beauties from my fabulours in-laws. The first time I had them I was hooked. And when I found out how to make them? Well that right there sealed the deal. Talk about 100% easy, fast, and totally doable!

What you need:
Frozen Rhodes rolls--You can make 1 or 20 or 1000. It is up to you!
Melted butter--no measurment. It depends on how many you're making.
(For my SIL who says saying 'no measurement' is not helpful, for 5-6 rolls/breadsticks I use about 1 Tbsp. butter)
Salad Supreme

Now you're thinking, Hold the phone, lady! Salad Supreme? #1- What is that?! #2- Isn't that for salad? I know. I kind of thought the same thing. It sounded a little like something my gma would add to soggy leftovers. But it is better than that! Salad Supreme does not get the credit in the spice aisle that it deserves!

Okay. I've calmed down. Want to hear the rest of the recipe?

Set rolls out to thaw (as package directs. They actually don't even need to raise completely.), and then stretch and twist each end in opposite directions (so that it looks spiraled)
 Notice the melted butter already splattered on the cookie sheet? That is so you can roll the dough in the butter immediately after twisting it. Once you've stretched and twisted and then rolled it in the butter, line each roll/breadstick up on the pan and then sprinkle generously with Salad Supreme. Don't skimp on the SS!
 Next, bake at 350* for 12ish minutes. Mine usually take closer to 15-17, but I start checking them at 12 to make sure they don't burn. When they are golden brown, remove from the over and serve!

Okay. The instructions might seem confusing or weird. Please leave a comment and let me know if they do! I make them all the time, so it makes sense to me. But if it is confusing to anyone else, don't hesitate to ask. I promise! You don't want to miss out on these delishies!

Also, if you have an allergy to Salad Supreme or something, you can do garlic powder or grated parmesan cheese instead. Either way, they will turn out yummy. I don't think it's possible to mess these babies up!

Thursday, February 10, 2011

Sticky Chex Mix

This is a favorite treat of mine that makes a huge bowl so there is lots to share. I like to take it camping, or to family functions, or put in cute bags and take to the ladies I visit teach. Let me warn you that it is one of those things you can't seem to stop eating once you start!

1 lg. box Rice Chex
1 lg. box Corn Chex
(you can use 2 of the same kind if you like)
1 bag cashews
1/2 bag sliced almonds
1 bag coconut

Combine in a really big bowl and mix with your hands until it's combined really well.

1 1/2 c. butter or margarine
1 1/2 c. Karo syrup
1 1/2 c. sugar

Combine in a pan and bring to a boil. Boil and stir for 6 minutes and then add

1 tsp. vanilla

Pour over Chex mixture and stir until evenly coated.

Wednesday, February 9, 2011

Chicken Enchiladas

These are my family's favorite because they have no
mysterious, yucky, green things in them.
(I condsider this a bonus because it saves everyone from losing their appetite
because your five year old will not annouces there is a booger in his food.)

What you will need:
2 lg. or 3 sm. chicken breasts
10 flour tortilla shells
16 oz. Sour cream
2 sm. cans Cream of chicken soup
Chedder cheese
1 can red enchilada sauce (optional)

*Cook chicken using whichever method you prefer. I like to put it in the crockpot with some water and chicken boullion because it stays really moist and juicy. I usually add some salt and pepper and a little bit of garlic powder as well just for more flavor. If you are in a hurry you can just pan fry it but it may become more dry.
*Mix together sour cream and soup.
*Slice Olives
*Spread a small amount of soup in the bottom of a 9X13 (so they don't stick).
*Put a spoonful of soup on totilla, then a scoop of chicken, a few olives, and a generous amount of shredded cheese. Plenty of cheese is key!
*Roll up and place in the casserole dish. I can usually only fit 5 per pan so you may need two pans. Or if you choose to half the recipe do one pan of 5.
*Cover with the remainder of the soup.
*Pour the can of red sauce over the top if desired. I think the red sauce just
"gives it a little somethin' extra" (name that movie).
*Cover with plenty more cheese.
*Cover with tinfoil and bake at 350 degrees for 30 min. or until soup is bubbly.

Giveaway Winner!

And the winner is...
(drumroll, please......)

who said,
"I'm a new follower!!!"

Please email your address to us at:


Tuesday, February 8, 2011

Bacon & Parmesan Pasta

Oh. My. Deliciousness! I saw this recipe online and knew it was something I just had to try! It was like eating a piece of heaven and I thought Matt was going to fall out of his chair he liked it so much. We're thinking next time we might add some grilled chicken to the mix!

(Don't you love my 90's dishes that I dug out of my trousseau when I got married--ha!)

Here's what you need:

1 lb. bacon

1 pkg. penne pasta

1 c. whipping cream

8 oz. cream cheese

1/2 c. shredded Parmesan cheese

2 eggs (beaten together)

Crushed red pepper flakes, to taste--I didn't use any of this!

**Cook & crumble bacon.

(I baked mine, see here!)

**Cook pasta according to package directions. Start the sauce while it's cooking.

**In a large saucepan combine whipping cream and cream cheese. Cook on low until cream cheese is melted and mixture is smooth, then remove from heat.

**Add the eggs and Parmesan cheese. Mix well. (The eggs cook in the heat of the sauce!)

**Drain pasta and return it to the pot.

**Add the sauce and the chopped bacon.

**Mix well to coat and top with a bit more Parmesan cheese!


Monday, February 7, 2011

Meal Tip Monday: Baked Bacon

I love me some bacon.
Who doesn't?
What I don't love, is cooking it.
 Am I the only one who hates having my house smell like a big, fatty piece of greasy bacon?
No thanks!
BUT! Good news! Did you know you can bake your bacon in the oven? I just recently discovered this little trick, and I am in heaven.
Place the bacon on a cooling rack and then place the cooling rack on a cookie sheet (which is lined with tin foil). This way, the grease drains off the bacon but doesn't make a mess.
I started by cooking it at 350*, and once the bacon was cooking I turned the oven up to 400*. It took about 15ish minutes total, and my house didn't smell afterwards!
Happy baking your bacon!

And don't forget to enter our giveaway here. Giveaway ends Tuesday  night at midnight!

Sunday, February 6, 2011

Vanilla Salad

How was everyone's Superbowl Sunday? I'll be honest...I didn't know until about Friday who was even playing. My husband rolled his eyes at that one. Oops! We spent the day with family and dined on some yummo food like this. What we didn't dine on, but I wish we had, was this delish salad. I'll be honest...It doesn't actually have a name. I call it Vanilla Salad, and Kim calls it Raspberry Salad. Tomato/Tomoto, I guess. We were introduced to this just this last Christmas. Nicki had apparently been keeping it secret from us. Rude. She's kind of like that some days ;)'s what you need:

1 lg. package instant vanilla pudding
1 lg. container (32 oz.) vanilla yogurt
1 12 oz. container Cool Whip
1 pkg. frozen raspberries.

Mix pudding powder and yogurt together, fold in Cool Whip, and stir in the raspberries.
Done! It is beyond delicious. My husband and I have decided it is good enough to be dessert! But of course we still eat it as part of the meal and save the real dessert for dessert. Since Christmas, I have made this more times than I can count. It is our new fave salad. We also recently decided that it would be good without the berries and used as a fruit dip. As soon as the good fruits come in season, I will be doing just that!

Oh! P.S., don't forget to enter our latest giveaway here!

Friday, February 4, 2011


Woohoo! Time for another giveaway! This giveaway is brought to us by the fabulous Tupperware! Tupperware is definitely our fave when it comes to storage/serving needs, so we thought we'd share the wealth! Here is what you'll get:
Fun, right? 
3 stackable serving bowls and a set of salad tongs. I know that I, for one, can always use another serving bowl. And I'll be honest...I kind of wanted to keep the salad tongs for myself; I need some! I also love the fun colors; they bring a little cheer to this dreary February!
Anyway, enough of my Vanna White-ness. It's time to enter!
There are 3 ways to enter:

#1--Become a follower of Howe to Cook and leave a comment letting us know. If you're already a follower, leave a comment letting us know why you like/follow!

 #2--Leave a comment telling us about your favorite Tupperware product. If you don't own any Tupperware, what do you wish you owned? (Check here for some awesome products.)

#3--Blog, Facebook, or Tweet about this giveaway and leave a comment letting us know.

Please leave a separate comment for each entry. 
Giveaway ends Tuesday, February 8th, at midnight.

Good luck!

Thursday, February 3, 2011

Nicki Specials

Back in the day the Howe sisters worked in a yummy little sandwich shop in Manti called Club Savoy. Man did we have some fun times there! Sadly, Club (as we called it) is no longer there but it lives on in our hearts every time one of us makes this yummy sandwich. I created it one night due to boredom and hunger. OK, mostly hunger. It became known as a Nicki Special and we still love it.

(This is just for one)

Deli bun


2-3 slices ham luncheon meat

5-6 sliced mushrooms

slice cheese of your choice

(I love swiss or provolone, but anything works)

1/2 an avocado, sliced

Sautee' the shrooms in a little butter until soft and brown. Scooch them over in the pan and add the ham--you just want to warm it up a bit. Scoop the shrooms onto the ham and lay the cheese over and let it melt!! Dump the whole thing onto the bun that you have spread with mayo. (Let me just say here that at Club we had a grill and I liked to toast the bun, but I only do that at home if I am feeling especially ambitious.) Spread the sliced avocado on top of the melted cheese and put the bun top on. Now I need to have one of these because my mouth is watering! Enjoy!

Wednesday, February 2, 2011

Better Than Sex Cake

1 Chocolate Cake Mix
1 bottle Caramel Topping
1 Can Sweet and Condensed Milk
1 bag Heath Chips
Whip Cream

Bake cake according to package directions
Poke holes in the cake
(I used the end of a wooden spoon)
Pour the caramel and the sweet and condensed milk over the whole cake
Sprinkle the toffee chips over the cake
Refrigerate and top with whip cream before serving

Tuesday, February 1, 2011

Easy Parmesan Rolls

My sister-in-law, Adrienne, brought these to a Golding family party and I just HAD to have the recipe. She kind of chuckled at first, then she told me there isn't really a recipe just a few simple steps. So, here ya go!

Rhodes frozen rolls (however many you need)
melted butter
grated Parmesan cheese (the powdery kind)

**Roll your frozen rolls into the melted butter and then in the Parmesan cheese (today I sprinkled in a little garlic salt to add more flavor!). Place in a grease (Pammed) baking dish and cover with Pammed saran wrap.

Let raise.

Bake as per directions on the bag. (Raise 3-4 hours. Bake at 350 for 20 minutes)