What better way to end our first recipe rotation with an ethnic pastry, and a delicious looking one at that!  From the looks of the recipe, I’m guessing this will be like a Bismark. Thanks, Yvette, for the recipe! See her comment below on where this recipe originated.
This is a Brazilian pastry that was my absolute favorite when we went to Brazil. Brandon finally found me a recipe, and we made them yesterday. He had to translate the recipe to English, so everything is in grams and liters.
500g all purpose flour
1 tbs yeast 100g butter or margarine
100g granulated sugar
2 eggs
1 tsp salt
1 tsp vanilla
½ cup water
1 liter milk
250g granulated sugar
75g all purpose flour
4 egg yolks
1 tbs vanilla
Powdered sugar to dust finished sonhos
Dough:  Mix 50g of flour with yeast and enough water to make a wet sponge. Let the sponge rest for 15 minutes. Add the remaining dough ingredients and mix. The dough should be soft and tacky, but not overly sticky. Add flour or water as necessary to obtain this consistency. Knead and let it rest for 10 minutes. Form dough into 30g balls (appx 1.5” in diameter) and place on a lightly greased cookie sheet. Mist with cooking spray and cover with plastic wrap to rise. Allow dough to rise until double in size. Deep fry in low-temperature oil. The oil should bubble when you slide them in, but not splatter. When they are lightly browned, turn them over. When both sides are cooked, remove the sonhos and place them on a paper towel to cool.
Creme: Mix the milk with half of the sugar and bring to a boil. Once boiling, add the remaining sugar and the flour. Sifting the flour first will help prevent lumps. Cook for about 2 minutes, whisking constantly, until smooth. Add the yolks and vanilla and cook on low, whisking constantly, until it thickens. Remember that it will thicken more when it cools. Once it’s cooled, slice the sonhos in half, leaving the last 1/4” or so of the two halves connected. Open far enough to spoon in the crème and fill ’em up! Dust the tops with sifted powdered sugar and enjoy!
Makes: appx 20 sonhos

Kitchen Hacks

A couple of weeks ago we shared a post about tricks and tips for buying produce. Today I wanted to start a discussion about some awesome kitchen hacks! When I moved to Boise this summer, my Mother-in-Law’s kitchen had some awesome things set up in her kitchen that I can’t resist sharing!

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There are lots of other hacks out there, such as this article. Way cool!

If you have any “hacks” that you’ve set up in your kitchen, post a picture in the Facebook comments and let us know how you use it! Lets share these brilliant ideas with each other, and while you’re at it, get an entry in for the Giveaway (Spice of the Month Club)!

Garlic Bread Pull-Aparts


In my opinion, garlic and bread were meant to go together, especially if butter is involved. This recipe, provided by Danni,  seems like a great, easy going way to accomplish this!  This would be a perfect side to the Cajun Chicken Pasta from a couple of weeks ago.  What a fun variety to breadsticks, sure to please any family or crowd!

Garlic Bread Pull-Aparts

20 Rhodes Frozen Rolls; thawed to room temperature and quartered
2 cloves garlic; minced
1 stick butter; melted
1/2 teaspoon salt
1 cup parmesan cheese; grated

Whisk together minced garlic, melted butter and salt in a bowl. Roll each dough quarter in melted butter mixture and then in parmesan cheese to coat. Arrange layers rolls in well buttered bundt / fluted tube pan. Top with any remaining butter and cheese. Let rise until double in bulk, approximately 1 hour. Bake at 325 degrees for 25-35 minutes.

Mediterranean Herb Tilapia


Back when we lived in Logan, my freezer had a giant bag full of Tilapia fillets, and the only way I knew to prepare them was with a dijon mustard, cheese crust. After about 3 times making this for my husband, he let me know that it was time to try something else. If only I had this recipe! Good thing Fred Meyers is only minutes away from my new place! Thanks for providing this recipe, Britta, it looks scrumptious!


1 t minced garlic
1 t marjoram leaves
3/4 t dry ground mustard
3/4 t basil
3/4 t oregano
1/2 t coarse ground black pepper
6 tilapia fillets (about 1 1/2 lbs)
1/2 t salt
1/3 c butter, melted
1 1/2 c chopped spinach leaves
1/3 c finely chopped red bell pepper
3 Tbsp Parmesan cheese

Preheat oven to 400 degrees Fahrenheit. Place fish on foil-lined shallow baking pan. Sprinkle with salt. Mix butter and all of the spices in medium bowl. Brush fish with about a tablespoon of the seasoned butter. Stir spinach, pepper, and cheese into remaining seasoned butter. Divide mixture evenly among fish fillets, pressing lightly so mixture adheres to top of fish. Bake 15 minutes or until fish flakes easily with a fork.

Hilton Family Favorites III


Another Hilton (specifically Whitney) Family Favorite to start off your Memorial Day! If you don’t have a dessert chosen for tonight, give this one a try! Icecream Lemonade Cake! This dessert is so light and refreshing, it’s a perfect dessert for a hot day. Not to mention, it’s super easy as well. Just leave time to let your dessert freeze up, and you won’t be disappointed!


3 cups Graham Cracker Crumbs
1/2 cup sugar
1 cube melted butter
1/2 gallon vanilla ice cream, softened*
1 can thawed pink lemonade concentrate**

Combine crumbs, sugar, and melted butter. Press into a greased 9×13 cake pan, leaving about 1/3 of the mixture for the topping. Mix the ice cream and concentrate, and poor into prepared crust. Top with remaining crumbs. Place in freezer until firm. Enjoy!

*Add more or less icecream, depending on how thick of cake you’d like.
**Add more or less concentrate, depending on how strong of flavor you’d like. Also, try experimenting with other flavors! Key Lime, anyone?

Cajun Chicken Pasta



What a perfect dish to eat this rainy, wet week (at least here in Boise, how about for you?).  Hearty, creamy, full of vegetables…Delicious! Thanks for sharing, Camille! This is one of Camille’s family favorites, with her modifications below. Enjoy!

I usually make farfalle instead of linguine and toss together for ease in serving. I also use 2 c. milk (1%) and mix 2 Tbsp cornstarch (in place of the cream) before adding it to the hot veggies. And despite the peppers and veggies, my kids gobble it all up every time.


4 ounces linguine pasta
2 boneless, skinless chicken breast halves, sliced into thin strips
2 teaspoons Cajun seasoning
2 tablespoons butter
1 green bell pepper, chopped
1/2 red bell pepper, chopped
4 fresh mushrooms, sliced
1 green onion, minced
1 1/2 cups heavy cream
1/4 teaspoon dried basil
1/4 teaspoon lemon pepper
1/4 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon ground black pepper
2 tablespoons grated Parmesan cheese

Bring a large pot of lightly salted water to a boil. Add linguine pasta, and cook for 8 to 10 minutes, or until al dente; drain. Meanwhile, place chicken and Cajun seasoning in a bowl, and toss to coat. In a large skillet over medium heat, saute chicken in butter until no longer pink and juices run clear, about 5 to 7 minutes. Add green and red bell peppers, sliced mushrooms and green onions; cook for 2 to 3 minutes. Reduce heat, and stir in heavy cream. Season the sauce with basil, lemon pepper, salt, garlic powder and ground black pepper, and heat through. In a large bowl, toss linguine with sauce. Sprinkle with grated Parmesan cheese.



Fear not! This recipe is nothing like Snipes! (Am I the only one who thought of that?) SNIVs, which stands for Sausage & Noodles in Vegetables, was provided by Becca. With having butter as the sauce, it’s sure to be delicious! Here’s a bit from Becca:

This recipe was created by my husband when he was a young boy. As a very picky eater, it is one of his favorites! Although it is not the healthiest, it is quick and easy to make!

SNIVS (Sausage & Noodles in Vegetables)


16oz package of Penne Rigate noodles
32oz bag of frozen mixed vegetables
12-14oz Hillshire Farms Beef Smoked Sausage (Blue label- we have found this to be the best tasting with the flavors.)
½-1 Stick of Butter (depending on how buttery you want it)
Salt, Pepper, any other seasonings desired


Cook noodles and vegetables in separate pots. While noodles and vegetables are cooking, cut ½ inch slices from sausage. Then cut each slice into fourths. Warm sausage in fry pan. Brown slightly. When noodles and vegetables are done cooking, drain and combine. Add cooked sausage. Add as much butter as desired, and salt and pepper to taste. A yummy addition is a dash of garlic salt. Mix until butter is melted. Enjoy!