Prep Time:10 min
Total Time: 30 min
Makes: 9" pie plate

What You Need
1 can (14 oz.) artichoke hearts, drained, finely chopped
1 pkg. (10 oz.) frozen chopped spinach, thawed, drained
3/4 cup grated parmesan cheese
3/4 cup mayonnaise
1/2 cup mozzarella cheese
1/2 tsp. garlic powder

This comes from my Aunt Gaylyn - she has visited the Amish people a few times for quilting trips and picked up this recipe along the way. It is the BEST syrup!

• 1 cup sugar
• 1/2 cup butter
• 1/2 cup buttermilk
• 1 TB Karo syrup
• 1/2 tsp baking soda (add last)

Combine ingredients above and cook in a deep sauce pan for 5 minutes. Remove from heat; add 1 tsp of vanilla. Serve while warm.

Once this syrup cools off, it is really thick and can be hard to eat so keep it warm.

This is from my hairdresser and friend Katherine McCleery. We love it.

• 4 lbs chicken breasts
• 1 TB canola oil
• 1 cup ketchup
• 12 ounce bottle of chili sauce
• 1/2 cup brown sugar
• 1/3 cup balsamic vinegar
• 2 tsp onion powder
• 1 tsp garlic powder
• 1 tsp chili powder
• 2 TB Worcestershire sauce
• 1 tsp salt and pepper (each)
• 1/2 Tabasco sauce (I leave this out)
• 1/2 tsp liquid smoke (the recipe says this is optional but I consider it a must-have)

Combine ingredients together in a 4 quart slow cooker. Add chicken and stir to coat. Cook on high 4-5 hours or low 7-8 hours. Remove chicken and break apart. Stir back into sauce. Serve on Kaiser rolls (about a dozen).

• 1 small can of frozen orange juice concentrate (the really small size)
• 1 1/2 cup water
• 1/2 cup sugar
• 1 cup milk
• 2 TB powdered milk
• 6 ice cubes

Toss it all in your blender (preferably Bosch since they are the best!) and blend until the ice is chopped to your liking. Makes about 4 normal size glasses.

These are from Alex's mom (Ginny) and they are VERY good. She just calls them "eggs" so I call them "Overnight eggs" to distinguish them from other eggs.

• Scramble 12 eggs, just softly done - not dry
• Put eggs in a casserole dish
• Add 1 cup sour cream, salt, pepper, 1 cup very sharp cheddar cheese, chopped parsley
• Put in the refrigerator overnight
• Next morning, bake them at 350 degrees for 20-30 minutes

Ginny serves them with grits (blah!), but I use them just like regular scrambled eggs. Yummy!

This obviously isn't really a recipe, but I love it and thought we could all us some ideas while strawberries are still in season.

Dip in brown sugar.(As a side note, these photos were the result of searching "images" on Google - I do not recommend image-google-searching 'brown sugar'....I got much more than I bargained for with that one. Yikes.)

Prep Time:25 min
Total Time:1 hr 5 min
Makes:6 servings, one stuffed chicken breast each

1-2 lbs of flank steak
1/4 cup soy sauce
1/4 cup vinegar
1/4 cup honey
1/4 cup olive oil
1 1/2 tsp garlic powder
1 tsp ginger
Chopped green onions

Combine all and marinate for a full day. When grilling, turn every 5 minutes and keep basting meat with sauce (meat should take approximately 20 minutes to cook, based on thickness)

This is ridiculously good carrot cake....my Auntie Pam is seriously the queen of carrot cake!

2 cups flour
2 cups sugar
2 tsp soda
2 tsp salt
2 tsp cinnamon
1 tsp allspice

Mix, then combine with:
1.5 cup oil
4 eggs, beaten - fold in
3 cups raw carrots, grated

Bake at 350 degrees for 1 hour 10 minutes or until toothpick comes clean.

Frosting:
8 ounce package cream cheese
1/2 cup butter
4 tsp vanilla
4 cups powdered sugar

The recipe I have says that this can also be "complimented" by adding raisins, nuts or coconut but in my opinion, any of those icky things would take away from the yumminess.

1.5 cups margarine
2 large eggs
1.5 cups sugar
1.5 cups brown sugar
Sour milk mix (1 cup milk + 1 TB vinegar)
7 cups flour (may need more)
1 tsp baking soda
2 tsp baking powder
1.5 tsp salt
1.5 tsp nutmeg
2 tsp vanilla

Make mixture then chill 1 hour. Roll to 1/2 inch thick. Sprinkle with powdered sugar on top before cutting to keep from sticking. Bake at 375 degrees for 10-12 minutes.

These are particularly yummy when cut into upcoming-holiday shapes.

This is as standard "Mormon food" as it gets, but I love them!

1 bag (24 ox) frozen shredded hash browns (or the little cubed size)
2 cans cream of chicken soup (generic brand is usually fine)
2 cups sour cream (low fat is okay, fat free is not)
1 to 1.5 cups grated cheese
Few shakes of minced onions
2 cups corn flakes (or Corn Chex)
2 TB butter, melted

Defrost potatoes and put in big bowl with soup, sour cream, cheese, and minced onion. Gently blend and put in 9x13 pan (preferably glass since it makes the sides crispy - yummy). Combine corn flakes and butter; sprinkle on top.

Bake at 350 degrees for 30 minutes.

Hi all! This is my new Domestic Diva blog....it should have content soon. Thanks for checking it out!