Sunday, December 7, 2014

Best Ever Peanut Butter Cookies

2 cups shortening
2 cups sugar
2 cups brown sugar

1 tsp vanilla
4 eggs
2 cups peanut butter
6 cups flour
4 tsp baking soda

Bake at 375 degrees for 8 minutes.  Using a fork smash cookie down while hot running the fork in both directions (making a t).  Sprinkle with sugar.  Makes about 80-90 cookies when using the medium size cookie scoop.  

These are soft and oh so yummy!

Saturday, November 1, 2014

Honey Lime Pepper Jack Salsa Verde Chicken Enchiladas

1 1/2 lbs chicken (I use about half a Costco rotisserie chicken)

1/2 cup honey
1/2 cup lime juice
1 T chili powder
1/2 tsp smoked paprika
1/2 tsp cumin
1/4 tsp cayenne pepper
1 tsp chipotle powder
1 tsp onion powder OR dried flakes 
garlic powder
salt and pepper to taste

1 16 oz bottle Salsa Verde
8-10 flour tortillas (I use the wheat ones)
3 cups shredded pepper jack cheese
2 cups monterey jack cheese

sour cream

Prepare marinade.  Place shredded chicken in with marinade and let set for 10 minutes.  Remove chicken and place in strainer allowing marinade to drain back in bowl.  

Take 1/4 cup salsa verde and pour into a greased 9X13" pan.  Heat tortillas for a few seconds on each side and fill with marinated chicken and both cheeses.  Roll into a burrito and place in pan.  When all are filled add the remaining salsa verde to the marinade and pour over burritos.  Top with remaining cheese.  Bake at 350 degrees for 30 minutes.  

The flavor on these is divine!  If they sit for a day or two they are even better!

Modified from a recipe on my Pinterest board:

Friday, October 17, 2014

Puffy Oven Pancake

6 eggs
1 cup milk
1 cup flour
1 tsp cinnamon
6T butter

Preheat oven to 450 degrees.  Place butter in a 9X13" pan and place in oven until melted.  (I like to let my butter brown a bit for added flavor)  Blend all other ingredients in a blender until smooth and pour into melted butter in the 9X13" pan.  Bake for 18 minutes at 450 degrees without peeking.  This is so yummy and a very quick breakfast.  I get it in the oven and take a quick shower.  Ready to eat when I am dressed.  No need to add butter since you cooked it in.  Top with berries or syrup or both!

Thursday, October 9, 2014

The Law of the Garbage Truck

Recently I hopped in a taxi and we took off for the airport.  We were driving in the right lane when suddenly a black car jumped out of a parking space right  in front of us.

My taxi driver slammed on his brakes, skidded, and missed the other car by just inches!   The driver of the other car whipped his head around and started yelling at us.

My taxi driver just smiled and waved at the guy.  And I mean, he was really friendly.
So I asked, 'Why did you just do that?  This guy almost ruined your car and sent us to the hospital!'

This is when my taxi driver taught me what I now call, 'The Law of the Garbage Truck”.

He explained that many people are like garbage trucks.  They run around full of garbage, full of frustration, full of anger, and full of disappointment.  As their garbage piles up, they need a place to dump it and sometimes they'll dump it on you.  Don't take it personally.

Just smile, wave, wish them well, and move on.  Don't take their garbage and
spread it to other people at work, at home, or on the streets.  The bottom line is that successful people do not let garbage trucks take over their day.

Life's too short to wake up in the morning with regrets,
so ... Love the people who treat you right.  Pray for the ones who don't.

Life is ten percent what you make it and ninety percent how you take it!

Have a garbage-free day!

Wednesday, October 8, 2014

All Great Changes Are Proceeded By Chaos!

For those of you who don’t know—our company, The Brokerage Real Estate Center—was recently acquisitioned by Century 21 Everest Realty Group. 

I HATE change!  What is really ironic is that I took over a year to decide where to move my license after my first year and a half in the business BECAUSE I dislike change and only wanted to move companies ONCE.  Without moving my office we have changed companies three times.  Windermere became The Brokerage REC and then Century 21 Everest Group. 

As much as I hate change I also know that without change we become stagnant and don’t usually push ourselves to grow or become better.  The first few months were chaotic and I was ready to abandon ship more than a few times. Knowing that change can produce improvement, I made a commitment to stay the course for 6-months while we got our footing as a new company.  Besides, Century 21 is the number one brand in the nation and Century 21 Everest Group (main office in Midvale) is the number 1 brokerage in the nation.  Gotta be doing something right!

It has been rough for me, but I am learning new things and pushing to improve my skill set at the same time. I still have my amazing broker and now 2 owner/brokers who I am learning a lot from as well. There is definitely something to be said for a larger company. 

There is a quote that says, “Everything you want is on the other side of fear.” -Jack Canfield.  There is much truth to that!  I have recently been asking myself what I would be doing differently if I was not afraid of failing.  It makes you think hard about what you are doing every day.  Is it moving you in the direction of what you want?  Are you becoming the best YOU?  I always get a bit introspective as we end and year and start gearing up for a new one.  If you haven’t started thinking about it—I challenge you to ask yourself—what is on the other side of fear—for you?  And then gather the people, the supplies, the skills to get yourself there.
“When we are no longer able to change a situation, we are challenged to change ourselves.”-John Porter.
Join me-let’s go to the other side of fear and see what changes….

Thursday, September 25, 2014

Pumpkin Cake/Bars

Mix together:

4 eggs
1 2/3 cup sugar
1 cup canola oil
1 15 oz can pumpkin


2 cups flour
2 tsp cinnamon
2 tsp baking powder
1 tsp baking soda
1 tsp salt

Mix just until incorporated.  Pour into a greased 17X10X1" pan and bake at 350 degrees for 25-30 minutes.  

Spread with Cream Cheese Frosting when cool.

Cream Cheese Frosting:

8 oz. cream cheese, softened
2 cup confectioners sugar
1/4 cup butter, softened
1 tsp vanilla
1-2 T milk

This is super quick and easy and has such a great flavor.  People have told me they like it even better than pumpkin pie.  Great moist and light cake, with wonderful texture and flavor.

Sunday, September 21, 2014

Cheese Flatbread

1 T dry active yeast
1 cup lukewarm water
2 cups flour
1 tsp salt
2 tsp white sugar
2 T olive oil
1/3 cup butter softened
2 T garlic powder (optional)
1/4 cup grated Parmesan cheese
1/3 cup mozzarella cheese

1.  In a mixing bowl, sprinkle yeast over the surface of the lukewarm water.  Let stand for 5-10 minutes for yeast to dissolve.

2.  Add flour, salt, and sugar to yeast mixture and add olive oil.  Beat until dough is stiff,  Cover and let set aside for about 30 minutes or until doubled in size.

3.  Remove the dough from the bowl and knead briefly on a floured surface.  Roll the dough out to 1/4-1/2" thickness on a greased  17X10X1" cookie sheet.  Spread butter over the top, sprinkle with garlic (if using), and both cheeses.

4.  Bake at 350 degrees for 20 minutes.  Serve warm. Delish!!!!

Would be great with fresh herbs as well.  

Sunday, September 14, 2014

Pumpkin Bread

This is from my good friend Robin Fassbinder.  

2 cups flour
1 cup brown sugar
1 T baking powder
1 tsp cinnamon
1 1/4 tsp salt (I never add this)
1/4 tsp baking soda
1/4 tsp nutmeg
1/8 tsp ginger or ground cloves

1 cup canned pumpkin
1/2 cup milk
2 eggs
1/3 cup shortening

1/2 cup nuts 
1/2 cup raisins (I never add them!)

Spray large loaf pan and preheat oven to 350 degrees.  Mix wet ingredients then add dry and mix just until dry ingredients are incorporated.  Bake for about 55 minutes.  Makes one large loaf.

Tuesday, September 9, 2014

BBQ'D Pork Chops

So these are melt-in-your-mouth delicious!!!!  I am not a huge pork fan, but if I am going to have pork it is going to be cooked to the point of tenderness that just really melts in your mouth. These totally fit the bill!

Brown pork chops.  Saute medium onion. Place in baking dish.

1 cup ketchup
1/4 cup water
1/2 tsp dry mustard
3 T brown sugar
1 T worcestershire
2 T vinegar

Pour over pork chops in a 9X13" pan and bake at 300 degrees for 2 hours.  

I serve with mashed potatoes and corn.  

Thursday, September 4, 2014

Soft Batch Cream Cheese Chocolate Chip Cookies


1/2 cup (1 stick) unsalted butter, softened
1/4 cup cream cheese, softened (use cream cheese in a block or spreadable, don't use fat-free, light or whipped)
3/4 cup light brown sugar, packed
1/4 cup granulated sugar
1 large egg
2 teaspoons vanilla extract
2 1/4 cups all-purpose flour
2 teaspoons cornstarch
1 teaspoon baking soda
pinch salt, optional and to taste
2 1/4 cups semi-sweet chocolate chips or chunks (I used 1 cup chips and 1 1/4 cups chunks)

Combine first 6 ingredients and beat with an electric mixer for about 5 minutes-until light and fluffy.  Add the remaining ingredients except for the chocolate chips.  Mix until dry ingredients are incorporated,  Add chocolate chips (I used milk chocolate chips and dark chocolate chips), but you can use any combination you desire.  
Use a 2" cookie scoop and drop cookie dough mounds on cookies sheet covered with parchment paper.  Flatten slightly and refrigerate for at least 2 hours.  This step is critical to your success!
Place refrigerated cookie mounds on a greased cookie sheet and bake at 350 degrees for 8-10 minutes.  Allow to set on cookie sheet for an additional 5-8 minutes.  Remove from cookie sheets and store in a covered, air-tight container.  
Cookie dough can be refrigerated up to 5 days.  
NOTE:  I have some pretty awesome chocolate chip cookie recipes, but this one produces the softest, thickest cookies I have ever baked!  HUGE thumbs up on this one!  LOVE them!  I have a girl living with us right now and she said, "It is like eating cookie dough, only better!"  Well, there you have it!  :)
Recipe found on Pinterest and available at this link:

Monday, August 11, 2014

Zucchini Bread with Crumb Topping and Frosting

Bread Batter:

6 eggs
4 cups sugar
4 tsp vanilla
6 cups flour
2 tsp baking soda
2 tsp salt
1/2 tsp baking powder
6 tsp cinnamon
1 1/2 c canola or vegetable oil
4 cups pureed zucchini
1 cup nuts, optional
1 cup raisins, optional

Beat eggs, sugar and vanilla until fluffy.  Add salt, soda, baking powder and cinnamon.  Beat again.  Add oil and zucchini.  When well blended add flour and mix well.  Add nuts and raisins if desired (I NEVER do). Pour batter into 3 greased bread pans (large size) or 6 small bread pans.  

Bake at 350 degrees for 1 hour.  

Crumb Topping:

1/4 cup butter
1/2 cup flour 
1/2 cup oats
1/2 cup brown sugar
1/4 cup sugar

Cut butter into other ingredients and crumble over the bread batter in prepared pans.


1/4 cup butter
2 cups powdered sugar
1/4 cup milk
1/2 tsp vanilla

Allow loaves to cool and drizzle frosting over the top of the crumb topping.  BEST zucchini bread EVER!!!!!

NOTE:  I never add nuts or raisins.  I ALWAYS puree my zucchini instead of grating it - it makes for moister loaves AND freezes great in ziplock bags for future use.  

Tuesday, July 15, 2014

Banana Cake

From my friend Karen Van Uitert

2-3 ripe bananas, mashed
1/2 cup melted butter
1 cup sour cream
1 1/2 cup sugar
2 eggs
1 tsp vanilla

Mix above ingredients together and then add:

2 cups flour
1 tsp baking soda
1 tsp baking powder
1/4 tsp salt

Pour in a greased cookie sheet (11X17" size).  Bake at 350 degrees for 20-25 mins.


1 stick butter
3-4 cups powdered sugar 
2-3 T milk

Really nice flavor and feeds a crowd!  So easy!!!