Home Recipe Journal, 2248 1520 N, Clinton, UT (2026)

06/14/2026

Backyard BBQ Butterfinger Banana Pudding Cups

Ingredients:
1 box (3.4 ounces) banana cream instant pudding mix
2 cups whole milk
1 tub (8 ounces) whipped topping, thawed
1 box vanilla wafer cookies
4 bananas, sliced
1 bag fun-size Butterfinger candy bars, chopped
1/4 cup caramel syrup

Directions:

In a large mixing bowl, whisk together the banana cream pudding mix and whole milk for 2 minutes, or until the mixture begins to thicken.
Allow the pudding mixture to sit for 3 to 5 minutes to fully set.
Gently fold the whipped topping into the pudding until smooth, light, and creamy.
Crush several vanilla wafer cookies into small pieces.
Spoon a layer of crushed vanilla wafers into the bottom of clear dessert cups.
Add a layer of the banana pudding mixture over the cookie crumbs.
Top with a layer of sliced bananas.
Sprinkle a layer of chopped Butterfinger candy pieces over the bananas.
Drizzle a small amount of caramel syrup over the candy layer.
Repeat the layers until the cups are filled, finishing with pudding on top.
Garnish with additional crushed vanilla wafers, sliced bananas, chopped Butterfinger pieces, and a final drizzle of caramel syrup.
Cover and refrigerate for at least 1 hour before serving for the best flavor and texture.
Serve chilled.

06/14/2026

High-Protein Avocado Chicken Salad

Ingredients:
4 ounces cooked chicken breast, finely shredded
1 small ripe avocado, mashed
1 tablespoon plain Greek yogurt
1/2 cup cucumber, diced
1/2 cup cherry tomatoes, halved
1 tablespoon fresh lemon juice
Pinch of salt
Pinch of black pepper
Pinch of garlic powder

Directions:

Place the ripe avocado in a medium mixing bowl and mash it with a fork until smooth and creamy.
Add the Greek yogurt to the mashed avocado and stir until fully combined.
Add the shredded chicken breast to the bowl and mix until evenly coated with the avocado mixture.
Fold in the diced cucumber and halved cherry tomatoes.
Add the fresh lemon juice, salt, black pepper, and garlic powder.
Stir gently until all ingredients are well combined.
Taste and adjust the seasonings if desired.
For enhanced flavor, cover and refrigerate for 10 minutes before serving.
Serve chilled as a light lunch, snack, lettuce wrap filling, or sandwich filling.

06/14/2026

Southern Banana Cream Cheesecake Cobbler

Ingredients:
1 box vanilla cake mix
1 can sweetened condensed milk
2 ripe bananas, sliced
1 package (8 ounces) cream cheese, softened
1 cup milk
1/2 cup butter, melted
1 teaspoon vanilla extract

Directions:

Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking dish with butter or nonstick cooking spray.
In a large mixing bowl, combine the vanilla cake mix, sweetened condensed milk, and milk. Mix until smooth and free of lumps.
Add the melted butter and vanilla extract. Stir until fully incorporated.
Add the softened cream cheese and gently mix until evenly distributed throughout the batter. Small pockets of cream cheese are fine and will create a cheesecake-like texture.
Fold in the sliced bananas, ensuring they are evenly spread throughout the mixture.
Pour the batter into the prepared baking dish and spread it evenly with a spatula.
Bake for 30 to 35 minutes, or until the top is golden brown and a toothpick inserted near the center comes out mostly clean.
Remove the cobbler from the oven and allow it to cool for 10 minutes before serving.
Serve warm on its own or with whipped topping or vanilla ice cream if desired.

06/14/2026

Corn Cheese Bites Wrapped with Turkey Bacon

Ingredients:
2 ears corn on the cob, cut into small rounds
8 slices Turkey Bacon
1 cup cheddar cheese, shredded
2 tablespoons butter, melted
1 teaspoon garlic powder
1 tablespoon fresh parsley, chopped

Directions:

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
Carefully cut the corn on the cob into small rounds, approximately 1-inch thick.
In a small bowl, melt the butter and stir in the garlic powder.
Brush each corn round generously with the garlic butter mixture.
Sprinkle a small amount of shredded cheddar cheese on top of each corn round.
Wrap each corn piece with a slice or half slice of Turkey Bacon, depending on the size of the corn rounds.
Arrange the wrapped corn bites on the prepared baking sheet, placing them seam-side down when possible.
Bake for 25 to 30 minutes, turning the bites once halfway through cooking to ensure even browning.
Continue baking until the Turkey Bacon is crisp and the corn is tender.
Remove from the oven and allow to cool for 2 to 3 minutes.
Sprinkle with fresh chopped parsley before serving.
Serve warm as an appetizer, party snack, BBQ side dish, or game day treat.

06/14/2026

Sugar-Free Jello Mousse

Ingredients:
1 package (0.3 ounces) sugar-free gelatin mix, any flavor
1 cup boiling water
1 cup cold water
1 container (8 ounces) sugar-free whipped topping, thawed

Directions:

In a medium mixing bowl, add the sugar-free gelatin mix.
Pour the boiling water over the gelatin and whisk until completely dissolved.
Add the cold water and stir well.
Refrigerate the gelatin mixture for 20 to 30 minutes, or until it begins to thicken but is not fully set.
Remove the gelatin mixture from the refrigerator.
Add the thawed sugar-free whipped topping.
Using a hand mixer, beat the mixture for 2 to 3 minutes until light, fluffy, and fully combined.
Spoon the mousse into serving cups or dessert bowls.
Refrigerate for at least 1 hour, or until firm and chilled.
Serve cold.

06/13/2026

Italian Sub Pasta Salad

Ingredients:
12 oz rotini pasta
1 cup Chicken Ham, diced
1 cup beef salami, diced
1 cup beef pepperoni, sliced
1 cup mozzarella cheese, cubed
1/2 cup Parmesan cheese, grated
1 cup cherry tomatoes, halved
1 cup cucumber, diced
1/2 cup red onion, thinly sliced
1/2 cup black olives, sliced
1/2 cup banana peppers, sliced

Dressing:
1/3 cup olive oil
3 tablespoons red grape vinegar
1 tablespoon Dijon mustard
1 teaspoon Italian seasoning
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper

Directions:

Bring a large pot of salted water to a rolling boil over high heat.
Add the rotini pasta and cook according to the package directions until al dente, about 8 to 10 minutes.
Drain the pasta in a colander and rinse under cold water to stop the cooking process and cool it completely.
Transfer the cooled pasta to a large mixing bowl.
Dice the Chicken Ham into bite-sized pieces.
Cut the beef salami into small cubes.
Slice the beef pepperoni into thin rounds if not already sliced.
Cube the mozzarella cheese into bite-sized pieces.
Halve the cherry tomatoes.
Dice the cucumber into small chunks.
Thinly slice the red onion.
Slice the black olives and banana peppers if needed.
Add the Chicken Ham, beef salami, beef pepperoni, mozzarella cheese, Parmesan cheese, cherry tomatoes, cucumber, red onion, black olives, and banana peppers to the bowl with the pasta.
In a separate small bowl, whisk together the olive oil, red grape vinegar, Dijon mustard, Italian seasoning, garlic powder, salt, and black pepper until the dressing is smooth and well combined.
Pour the dressing over the pasta salad.
Toss gently until all ingredients are evenly coated with the dressing.
Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to blend.
Remove from the refrigerator and stir gently before serving.
Taste and adjust seasoning if desired.
Serve chilled.

06/13/2026

Strawberry Lemonade Ice Cream Floats

Ingredients:
4 scoops vanilla ice cream
2 cups strawberry soda or strawberry lemonade
1 cup lemon-lime soda
1/2 cup fresh strawberries, chopped
Whipped cream
4 cherries

Optional Ingredients:
Extra strawberry slices
Lemon slices
Strawberry syrup
Sprinkles
Crushed cookies
Mint leaves
Rainbow straws
Extra scoop of vanilla ice cream

Directions:

Choose 4 tall glasses or dessert cups for serving.
For an extra-refreshing treat, place the glasses in the refrigerator or freezer for a few minutes before assembling.
Add 1 large scoop or 2 small scoops of vanilla ice cream to each glass.
Slowly pour the strawberry soda or strawberry lemonade over the ice cream, filling each glass about three-quarters full.
Pour a splash of lemon-lime soda into each glass to add extra fizz and brighten the flavor.
Allow the foam to settle slightly before adding any additional liquid if needed.
Top each float with a generous swirl of whipped cream.
Sprinkle chopped fresh strawberries over the whipped cream.
Place a cherry on top of each float.
Add any optional toppings such as extra strawberry slices, lemon slices, strawberry syrup, sprinkles, crushed cookies, mint leaves, or an extra scoop of ice cream if desired.
Serve immediately with a straw, spoon, or both while the floats are cold, creamy, and fizzy.

06/13/2026

Doritos Taco Pasta Salad

Ingredients:
12 oz rotini pasta, cooked and cooled
1 lb ground beef
1 small onion, finely diced
1 packet taco seasoning
1 cup shredded cheddar cheese
1 cup chopped lettuce
1 cup cherry tomatoes, halved
1 cup corn kernels
1/2 cup diced white onion
1 cup crushed Nacho Cheese Doritos, plus extra for topping
1/2 cup sour cream
1/2 cup mayonnaise
2 tablespoons taco seasoning
1 tablespoon lime juice

Directions:

Bring a large pot of salted water to a boil.
Cook the rotini pasta according to the package directions until tender.
Drain the pasta, rinse with cold water, and allow it to cool completely.
Heat a large skillet over medium heat.
Add the ground beef and finely diced onion to the skillet.
Cook for 6 to 8 minutes, stirring frequently, until the beef is browned and fully cooked.
Drain any excess grease from the skillet.
Add the taco seasoning packet and prepare according to the package instructions.
Stir well until the beef is evenly coated with seasoning.
Remove the skillet from the heat and allow the beef mixture to cool slightly.
In a small bowl, whisk together the sour cream, mayonnaise, 2 tablespoons taco seasoning, and lime juice until smooth and creamy.
In a large mixing bowl, combine the cooled pasta, seasoned ground beef, chopped lettuce, cherry tomatoes, corn kernels, diced white onion, and shredded cheddar cheese.
Pour the taco-lime dressing over the pasta mixture.
Gently toss until all ingredients are evenly coated.
Just before serving, fold in most of the crushed Nacho Cheese Doritos, reserving some for garnish.
Transfer the salad to a serving bowl.
Sprinkle the remaining crushed Doritos over the top.
Garnish with extra shredded cheddar cheese and a dollop of sour cream if desired.
Chill for 15 to 30 minutes if preferred.
Serve and enjoy.

06/13/2026

Cheeseburger Pasta Salad

Ingredients:
2 cups cooked rotini pasta
1 pound ground beef
2 cups shredded lettuce
1 cup cherry tomatoes, halved
1/2 cup diced white onion
1 cup cheddar cheese, cubed
1/2 cup sliced pickles
1 cup Thousand Island dressing
1/4 cup mayonnaise
1 tablespoon sesame seeds
Salt, to taste
Black pepper, to taste
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Optional: diced red onion, extra cheddar cheese, or crushed croutons for topping

Directions:

Bring a large pot of salted water to a boil.
Cook the rotini pasta according to the package instructions until tender.
Drain the pasta and rinse it under cold water to cool completely. Set aside.
Heat a large skillet over medium heat.
Add the ground beef and cook until browned and fully cooked, breaking it apart as it cooks.
Drain any excess grease from the skillet.
Season the beef with salt, black pepper, garlic powder, and onion powder.
Stir well and cook for an additional minute.
Remove the beef from the heat and allow it to cool slightly.
While the beef cools, prepare the vegetables by shredding the lettuce, halving the cherry tomatoes, dicing the onion, cubing the cheddar cheese, and slicing the pickles.
In a small bowl, whisk together the Thousand Island dressing and mayonnaise until smooth and creamy.
In a large mixing bowl, combine the cooled rotini pasta, cooked ground beef, shredded lettuce, cherry tomatoes, diced onion, cubed cheddar cheese, and sliced pickles.
Pour the dressing mixture over the salad ingredients.
Gently toss everything together until evenly coated.
Transfer the pasta salad to a serving bowl or airtight container.
Sprinkle the sesame seeds evenly over the top.
Garnish with additional pickles, cheese, tomatoes, diced red onion, or crushed croutons if desired.
Cover and refrigerate for at least 1 hour to allow the flavors to blend.
Before serving, stir gently and add a little extra dressing if needed.
Serve chilled.

06/13/2026

Garlic Butter Chicken Bites with Creamy Parmesan Pasta

Ingredients:

For the Chicken:
1 lb boneless, skinless chicken breast, cut into small cubes
Salt, to taste
Black pepper, to taste
1 teaspoon garlic powder
1 teaspoon paprika
2 tablespoons butter
2 garlic cloves, finely minced
Fresh parsley, chopped for garnish

For the Parmesan Pasta:
8 oz pasta of choice (fettuccine, penne, or similar)
2 tablespoons butter
3 garlic cloves, minced
1 cup heavy cream
1 cup grated Parmesan cheese
1/2 teaspoon Italian seasoning
Salt, to taste
Black pepper, to taste
Fresh parsley, chopped for garnish

Directions:

Cut the chicken breast into bite-sized cubes and place them in a bowl.
Season the chicken with salt, black pepper, garlic powder, and paprika. Toss well to coat evenly.
Heat 2 tablespoons of butter in a large skillet over medium heat.
Add the seasoned chicken to the skillet in a single layer.
Cook for 5 to 7 minutes, stirring occasionally, until the chicken is golden brown and fully cooked.
Add the minced garlic to the skillet and cook for 1 minute until fragrant.
Remove the chicken from the skillet and keep warm.
Bring a large pot of salted water to a boil.
Add the pasta and cook according to package directions until tender but still slightly firm.
Before draining, reserve 1/2 cup of the pasta cooking water.
Drain the pasta and set aside.
Using the same skillet, melt 2 tablespoons of butter over medium heat.
Add the minced garlic and sauté for about 30 seconds until fragrant.
Pour in the heavy cream and stir continuously.
Add the grated Parmesan cheese and Italian seasoning.
Stir until the cheese melts completely and the sauce becomes smooth and creamy.
If the sauce is too thick, add a small amount of the reserved pasta water until the desired consistency is reached.
Season the sauce with salt and black pepper to taste.
Add the cooked pasta to the skillet and toss until evenly coated with the Parmesan sauce.
Return the cooked chicken bites to the skillet and gently mix with the pasta.
Simmer for 1 to 2 minutes to allow the flavors to blend together.
Remove from the heat and garnish with freshly chopped parsley.
Serve immediately while warm.

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