These two recipes are from the Larsen's

Mathew and katie Larsen - and their son Benjamin. They both grew up in Spanish Fork and Salem. they have been married for 2 1/2 years. She says, "We love the neighborhood".

Yogurt Cake

1 package white cake mix

3/4 cup water

3/4 cup oil

3 egg whites

3 (6oz.) flavored yogurt (same flavor)

Whipped topping

Mix cake mix, water, oil, egg wgites and 2 of the tubs of yogurt. Bakeat 350 degrees for 35-40 minutes. Let cool. Frost with a mixture of cool whip and the last tub of yogurt. Refrigerate.

Candied Chicken

Flour 6 chicken breasts, brown and place in a baking dish

Mix together in a suce pan and boil for a few minutes:

1/2 cup water

1 1/2 cup brown sugar

1 tablespoon worchestershire sauce

1/2 cup chopped green onion

1/4 cup mustard

1/2 cup ketchup

1 tablespoon soy sauce

Pour over chicken and bake at 350 degrees for 1 hour.

thank you Katie for the recipes. I have not had a chance to make them yet, but I am certainly going to.

Heather Johnson

LORI's Baked Potato Soup

This recipe is from my very dear friend Lori Jones. This recipe is divine.

Lori’s Baked Potato Soup

My friend Lori Jones gave me this recipe. She said that she went to a restaurant and had their Potato soup and then cam home and tried to figure out their recipe. She said she tried 5 or 6 variations until she came up with this one. This is her recipe.


Bear creek potato soup – enough for 6 servings – Make it like it says.

Sour cream

1 regular can of cheddar cheese soup

1 regular can of cream of potato soup

Bacon, fried, chopped

1-2 scallions (green onions)


Bring the bear creek soup to a boil and then simmer for 10 min. Add sour cream to taste, the soups and as much bacon as you like. Cook in the crock pot on low for several hours and the serve. Top with sour cream, bacon, and scallions if desired.

Enjoy, Heather Johnson

GREAT RECIPE

This recipe I found in this great book called, " The essential Food Storage Cookbook", by Tami Girsberger and Carol Peterson. It is a great book and you can get it at Deseret Book. So before I give you the recipe, I want to give this book its rightful due. I was always afraid of food storage. How to get started, storing what we eat, rotation, ect. well this book is 170 page gold mine. Really. It talks about food storage and then it talks about food storage. What I mean is that it talks about the churches guidlines and then it talks about extending that into your pantry. Ideas and recipes that will help you have a sound food storage of what you family will personally eat. I really recommend it. It will chase off your fears if you have any. It is definatley a place to get started.

Because this recipe is a crockpot. It is easy to put on the night before. I have changed the recipe ever so slightly, in my humble opinion, for the better. EVERYONE that has had these burritos loves them and are convinced that they came from an authentic mexican resturant. Inexpensive and you can freeze the left overs if you have a small family.


The BEST Crockpot Burritos

4ish pound pork roast

2 cups salsa

1 large can pinto or red kidney beans

Shredded cheddar cheese

Optional: sour cream, olive, guacamole, extra salsa or pico


Place roast, salsa and beans in the crock pot. Cover and cook on low for 12 hours. Shred meat with a fork. Fill warmed tortillas with mixture and cheese. (We love them this way. Great for company! Everyone can get their own when they want. We also like a beef chuck roast the best and so do our guests.)


Optional: Fill the warmed tortillas with meat mixture, roll and place seam down in a 9 x 13 pan. Top with 1 cup of additional salsa and 1 cup of cheese and broil until cheese is bubbly. Serve with sour cream and guacamole. Garnish with sliced olives. (Sometimes we skip the broil step and microwave individually).

I hope you like them as much as our friends and family.

Heather Johnson

Our new Blog!

I have created a new and fun place to post the very best recipes. If you know me at all, you would know that I collect recipe books - the kind that are put out by wards. I have more than 300 and hope to have shelves to house them all. These wonderful cookbooks are a legacy. The earliest ward cookbook I own is from the 1920's. Some of these cookbooks are from different countries as well. Much of what we do as mother's and sister's revolves around food. It is very interesting to look back throught these cookbooks and see how we have evolved as women. Our tastes and conveniences have definately changed. Cookbooks that reflect a space in time such as during the great depression, war time and the making of convenience foods such as twinkies (have you ever tried a deep fried twinkie, sounds gross but oh so good). Cookbooks also reflect tidbits of our own family history. Where the recipe came from, a related story surounding our memories, these all are often portrayed in one single recipe. We are often considered famous by a paticular recipe. It makes a journal like history. I am always on the search for a cookbook of this type. Those tried and trues bring families together and create tradition.

I am inviting all of you sister's to participate and post your recipes. Your tried and trues, one's that you just recieved from a friend and then post them here. I hope that you will include your stories even if you think they may be insignificant. I hope you will also find some new favorites that will inspire and create new family traditions.

Warmest Wishes,

Heather Johnson