Tuesday, January 24, 2012


A friend of mine introduced me to homemade yogurt. It's so easy and really good. I prefer it to store bought yogurt, but honestly it's pretty close. I tried to do the math to see how much it saves you, but it really depends on how much you pay for milk and powdered milk. I bought a gallon of milk for about $3 and a 10 cup container of powdered milk for about $10 and the total cost of the yogurt came to $0.04/oz. My favorite way to eat this is with Nichole's granola and fresh fruit.


1 gallon whole* milk
1 cup sugar
1 Tbsp vanilla
4 cups powdered milk
Small** container plain yogurt

Bring approx. half of the milk and all of the sugar to a boil. Take off heat. Mix together the other half of the milk, vanilla, powdered milk, and yogurt. Pour the hot milk mixture into the cold milk mixture and stir. Pour into jars (I use mason jars). Put lids on the jars, then wrap each jar in a dish towel like you were wrapping a present. Preheat the oven to 250 degrees, then turn off once it's heated. Put the towel-covered jars in the warm oven and leave overnight. Store in the refrigerator for up to 3 weeks. Makes 5 quarts.

*I've also used 2% milk before, it just makes the yogurt a little thinner.
**I just buy the smallest, cheapest container I can find. You can even use your own yogurt as a starter, I just always forget to save some!

Monday, January 23, 2012

Creamy Hot Chipotle Dip

Make'll thank me. I had this at a party over Christmas, I don't have a picture, but I don't want to lose the recipe, so I'm putting it here.

1 cup sour cream
1 8 oz. package cream cheese
1 cup shredded Monterey Jack Cheese
2 Tbsp. chipotle peppers in adobo sauce
2 tsp. chicken flavored bullion
1/4 cup chopped fresh cilantro
2 Tbsp. lime juice
Preheat oven to 350. Spray a 2 qt. baking dish with cooking spray and set aside. Combine sour cream, cream cheese, 1/2 cup Monterey Jack cheese, peppers and bullion. Bake 20 minutes. Stir in cilantro and line and sprinkle with remaining cheese. Bake until melted, about 2 minutes.

Thursday, January 5, 2012

Pretzel Jello Salad

This was my contribution to a few of the parties we went to this Christmas. Since it was a hit, I figured it was post worthy. It has been debated if it is a side dish or a dessert. To that I say, who cares, its just yummy.


2 cups crushed pretzels
3/4 cup melted butter
3 tablespoons sugar, plus 3/4 cup sugar
1 (8-ounce) package cream cheese
1 (8-ounce) container whipped topping
2 (3-ounce) packages strawberry or raspberry gelatin dessert mix
2 cups boiling water
2 (10-ounce) packages frozen strawberries or mixed berries
1 (8-ounce) can crushed pineapple
Whipped topping or whipped cream, to garnish


Preheat oven to 400 degrees F.

For the crust, mix the pretzels, butter, and 3 tablespoons of sugar. Press this mixture into a 9 by 13-inch pan and bake for 7 minutes. Set aside and allow to cool.

In a mixing bowl, beat together the cream cheese and 3/4 cup of sugar. Fold in the whipped topping, and spread over the cooled crust. Refrigerate until well chilled.

In a small bowl, dissolve the gelatin in the boiling water, and allow to cool slightly. Add the strawberries and pineapple, and pour over the cream cheese mixture. Refrigerate until serving time.

To serve, cut slices and serve with a dollop of whipped topping.