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

06/02/2026

Creamy Lobster Alfredo Pasta

Ingredients:
12 oz linguine or spaghetti
1 lb lobster meat, chopped into bite-sized pieces
2 tablespoons butter
3 cloves garlic, minced
2 cups heavy cream
1 cup Parmesan cheese, freshly grated
1/2 cup mozzarella cheese, shredded
1 teaspoon Italian seasoning
1/2 teaspoon paprika
Salt, to taste
Black pepper, to taste
2 tablespoons fresh parsley, chopped
1 tablespoon olive oil

Directions:

Bring a large pot of salted water to a rolling boil.
Add the linguine or spaghetti and cook according to the package directions until al dente.
Drain the pasta and set aside, reserving about 1/2 cup of pasta water if needed later.
Heat the olive oil and butter in a large skillet over medium heat.
Add the chopped lobster meat and cook for 2 to 3 minutes, stirring gently, until heated through.
Remove the lobster from the skillet and set aside to prevent overcooking.
In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant.
Pour in the heavy cream and stir continuously.
Add the Parmesan cheese, mozzarella cheese, Italian seasoning, paprika, salt, and black pepper.
Stir until the cheeses are fully melted and the sauce becomes smooth and creamy.
Reduce the heat to low and simmer for 3 to 5 minutes, stirring occasionally.
If the sauce becomes too thick, add a small amount of reserved pasta water until the desired consistency is reached.
Add the cooked pasta to the skillet and toss until completely coated in the Alfredo sauce.
Gently fold the lobster meat back into the pasta mixture.
Cook for an additional 1 to 2 minutes until everything is heated through.
Remove from the heat and transfer to serving plates.
Garnish with fresh parsley and additional Parmesan cheese if desired.
Serve immediately while hot.

06/02/2026

Pumpkin Fritters

Ingredients:

For the Fritters:
Vegetable oil, for frying
1 cup all-purpose flour
1 1/4 teaspoons baking powder
2 tablespoons brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1 cup pumpkin puree
1 large egg
1 1/2 tablespoons milk
1 tablespoon butter, melted
1 teaspoon vanilla extract

For the Cream Cheese Glaze:
4 oz cream cheese, room temperature
1 tablespoon vanilla extract substitute for bourbon
1 cup confectioners' sugar
1/2 cup brown sugar
1/2 teaspoon vanilla extract
1–2 tablespoons milk, optional for thinning

Directions:

Pour about 2 inches of vegetable oil into a deep saucepan and heat over medium heat until it reaches approximately 350°F (175°C).
Line a large plate or baking sheet with several layers of paper towels to drain the fritters after frying.
In a medium mixing bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt until evenly combined.
In a larger mixing bowl, combine the pumpkin puree, milk, egg, brown sugar, melted butter, and vanilla extract.
Whisk the wet ingredients until smooth and thoroughly blended.
Gradually add the flour mixture to the pumpkin mixture, stirring until fully incorporated. The batter should be thick.
Using a tablespoon or small cookie scoop, carefully drop portions of batter into the hot oil.
Avoid overcrowding the pan by frying only 3 to 4 fritters at a time.
Fry the fritters for 2 to 3 minutes on the first side.
Using a slotted spoon, gently turn the fritters over and continue cooking for about 3 more minutes, or until golden brown and cooked through.
Remove the fritters from the oil and place them on the prepared paper towels to drain excess oil.
Repeat with the remaining batter.
While the fritters are frying, prepare the glaze.
In a medium bowl, combine the cream cheese, vanilla extract substitute, confectioners' sugar, brown sugar, and vanilla extract.
Using a whisk or hand mixer, beat the ingredients until smooth and creamy.
If the glaze is too thick, add milk one teaspoon at a time until the desired consistency is reached.
Once the fritters have cooled slightly, drizzle or spread the glaze over the warm fritters.
Serve immediately while warm.

06/02/2026

Southern Peach Bread

Ingredients:
1 cup ripe peaches, peeled and diced
1/2 cup vegetable oil
1/2 cup granulated sugar
2 large eggs
1/2 cup sour cream or plain Greek yogurt
1 teaspoon pure vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt

Directions:

Preheat the oven to 350°F (175°C).
Grease three mini loaf pans or one standard loaf pan and set aside.
Peel and dice the ripe peaches into small pieces.
In a medium mixing bowl, combine the diced peaches, vegetable oil, granulated sugar, eggs, sour cream or Greek yogurt, and vanilla extract.
Stir the mixture until smooth and well blended.
Add the all-purpose flour, baking soda, and salt to the wet ingredients.
Gently fold the dry ingredients into the mixture until just combined. Do not overmix, as this can make the bread dense.
Divide the batter evenly among the prepared mini loaf pans, or pour all the batter into the standard loaf pan.
Bake for 25 to 30 minutes if using mini loaf pans, or 50 to 55 minutes if using a standard loaf pan.
Check for doneness by inserting a toothpick into the center of the loaf. If it comes out clean, the bread is ready.
Remove the bread from the oven and allow it to cool in the pan for 10 minutes.
Carefully transfer the bread to a wire rack to cool further.
Slice and serve warm or at room temperature.

06/01/2026

Creamy Southwest Chicken Salad

Ingredients:
2 cups cooked shredded chicken
1 cup corn
1 cup black beans, drained and rinsed
½ cup red bell pepper, diced
¼ cup red onion, finely diced
¼ cup fresh cilantro, chopped
½ cup mayonnaise
2 tbsp lime juice
1 tsp taco seasoning
Salt to taste
Black pepper to taste
Tortilla chips, for serving

Directions:

Place the cooked shredded chicken in a large mixing bowl.
Use a fork to separate and break apart any large pieces of chicken.
Add the corn, black beans, diced red bell pepper, diced red onion, and chopped fresh cilantro to the bowl.
Gently stir the ingredients together until evenly distributed.
In a separate small bowl, combine the mayonnaise, lime juice, taco seasoning, salt, and black pepper.
Whisk the dressing ingredients together until smooth and creamy.
Pour the prepared dressing over the chicken and vegetable mixture.
Stir thoroughly until all ingredients are evenly coated with the creamy dressing.
Cover the bowl with a lid or plastic wrap.
Refrigerate for 20 to 30 minutes to allow the flavors to blend.
Remove from the refrigerator and stir gently before serving.
Serve chilled with tortilla chips on the side.

06/01/2026

Cheesy Garlic Butter Shrimp and Crab Toast Bombs

Ingredients:
1 loaf Texas toast
1 cup cooked shrimp, chopped
1 cup crab meat, shredded
8 ounces cream cheese, softened
1 cup shredded mozzarella cheese
1/2 cup mayonnaise
1 tablespoon lemon juice
1 teaspoon garlic powder
1 teaspoon Old Bay seasoning
1/4 cup green onions, chopped
Salt to taste
Black pepper to taste

Directions:

Preheat the oven to 375°F (190°C).
Line a large baking sheet with parchment paper.
Arrange the Texas toast slices in a single layer on the prepared baking sheet.
In a large mixing bowl, add the softened cream cheese, mayonnaise, lemon juice, garlic powder, and Old Bay seasoning.
Whisk the ingredients thoroughly until the mixture is smooth, creamy, and free of lumps.
Add the chopped cooked shrimp, shredded crab meat, shredded mozzarella cheese, and chopped green onions to the bowl.
Gently fold the seafood and cheese into the cream cheese mixture until evenly combined.
Season with salt and black pepper to taste and mix well.
Spoon a generous amount of the seafood mixture onto each slice of Texas toast.
Spread the mixture evenly over the entire surface of each slice, making sure to reach the edges.
Place the baking sheet into the preheated oven.
Bake for 15 to 20 minutes, or until the topping is hot, bubbly, and lightly golden brown.
Remove the baking sheet from the oven.
Allow the toast bombs to cool for 2 to 3 minutes so the filling can set slightly.
Serve warm and enjoy.

06/01/2026

Starbucks Strawberry Shortcake Frappuccino

Ingredients:
½ cup fresh or frozen strawberries
2 tbsp strawberry syrup or jam
1 cup milk, divided
1 cup ice
¼ cup vanilla yogurt or ice cream
1 tbsp white chocolate sauce or syrup
1 tbsp strawberry syrup
¼ tsp vanilla extract
Whipped cream, for topping
Crushed shortbread cookies or graham crackers, for topping
Extra strawberry syrup, for drizzle

Directions:

Wash and hull the strawberries if using fresh strawberries.
Place the strawberries, 2 tablespoons strawberry syrup or jam, and ½ cup milk into a blender.
Blend until completely smooth to create the strawberry base.
Pour the strawberry mixture into the bottom of a tall serving glass, creating an even strawberry layer.
Rinse the blender thoroughly.
Add the ice, remaining ½ cup milk, vanilla yogurt or ice cream, white chocolate sauce or syrup, 1 tablespoon strawberry syrup, and vanilla extract to the blender.
Blend until the mixture is smooth, frothy, thick, and creamy.
Slowly pour the frappuccino mixture over the strawberry layer in the glass to create a layered effect.
Top generously with whipped cream.
Sprinkle the crushed shortbread cookies or graham crackers over the whipped cream.
Drizzle additional strawberry syrup over the top.
Serve immediately with a straw and enjoy.

06/01/2026

The Best Pineapple Lemonade

Ingredients:
1 cup fresh lemon juice (about 6 to 7 lemons)
4 cups pure pineapple juice
1 cup near-boiling water
1 cup granulated sugar
4 cups very cold water
Ice for serving
Lemon slices for garnish (optional)
Pineapple slices for garnish (optional)

Directions:

Wash the lemons thoroughly and cut them in half.
Juice the lemons until you have 1 cup of fresh lemon juice.
Strain the lemon juice through a fine-mesh sieve if desired to remove seeds and excess pulp.
Pour the fresh lemon juice into a large pitcher.
Add the pineapple juice to the pitcher and stir until well combined.
In a separate heat-safe measuring cup or bowl, combine the near-boiling water and granulated sugar.
Stir continuously until the sugar is completely dissolved and the mixture becomes a clear simple syrup.
Carefully pour the simple syrup into the pitcher with the lemon and pineapple juices.
Stir well to combine all ingredients.
Gradually add the very cold water while stirring continuously.
Taste the lemonade and adjust the sweetness if desired by adding a little more water or sugar.
Refrigerate the lemonade until thoroughly chilled.
Fill serving glasses with ice.
Pour the chilled pineapple lemonade over the ice.
Garnish with lemon slices and pineapple slices if desired.
Serve immediately and enjoy.

06/01/2026

Creamy Broccoli Pasta Bake

Ingredients:
400 g pasta of your choice
1 broccoli, cut into florets
40 g butter
400 ml heavy cream
300 ml milk
1 onion, finely diced
3 garlic cloves, minced
2 tablespoons flour
2 teaspoons vegetable stock powder
1 teaspoon sweet paprika
1 pinch nutmeg
Salt to taste
Black pepper to taste
30 g grated Parmesan cheese
150 g shredded cheese (Gouda or Mozzarella)

Directions:

Preheat the oven to 200°C (400°F) using top and bottom heat.
Wash the broccoli thoroughly and cut it into small florets.
Bring a large pot of salted water to a boil.
Add the broccoli florets and cook for 5 minutes until slightly tender.
Drain the broccoli and set aside.
Cook the pasta according to the package instructions until al dente.
Drain the pasta well and set aside.
Peel and finely dice the onion.
Peel and mince the garlic cloves.
In a large skillet or saucepan, melt the butter over medium heat.
Add the diced onion and cook until soft and translucent.
Add the minced garlic and cook for about 1 minute until fragrant.
Sprinkle the flour evenly over the onion and garlic mixture.
Stir continuously and cook for 1 to 2 minutes to remove the raw flour taste.
Gradually pour in the heavy cream and milk while whisking constantly to prevent lumps.
Add the vegetable stock powder, sweet paprika, nutmeg, salt, and black pepper.
Stir well and allow the sauce to simmer gently for a few minutes until slightly thickened.
Add the grated Parmesan cheese and stir until fully melted and incorporated into the sauce.
Place the cooked pasta and broccoli into a large baking dish.
Pour the cheese sauce over the pasta and broccoli.
Mix everything thoroughly so the pasta and broccoli are evenly coated.
Sprinkle the shredded cheese evenly over the top.
Place the baking dish in the preheated oven.
Bake for 20 to 25 minutes, or until the cheese is melted, bubbly, and golden brown.
Remove from the oven and allow the casserole to rest for a few minutes before serving.
Serve hot.

06/01/2026

Gourmet Endive Salad with Eggs, Cheese and Turkey Bacon

Ingredients:
4 medium endives
200 g cheese, diced (Emmental, Gouda, or Comté)
4 hard-boiled eggs
150 g cooked Turkey Bacon, diced
1 tablespoon capers (optional)
4 tablespoons mayonnaise
2 tablespoons crème fraîche
1 teaspoon mustard
1 tablespoon lemon juice
Salt to taste
Freshly ground black pepper to taste

Directions:

Remove any damaged outer leaves from the endives.
Cut the endives in half lengthwise and slice them into thin pieces.
Bring a saucepan of water to a boil.
Carefully add the eggs and cook for 10 minutes until hard-boiled.
Remove the eggs from the hot water and allow them to cool completely.
Peel the eggs and cut them into small cubes.
Cook the Turkey Bacon in a skillet over medium heat until lightly browned and cooked through.
Remove the Turkey Bacon from the skillet and allow it to cool.
In a medium bowl, combine the mayonnaise, crème fraîche, and mustard.
Add the lemon juice to the bowl.
Season with salt and freshly ground black pepper to taste.
Whisk the dressing until smooth and well combined.
In a large salad bowl, add the sliced endives.
Add the diced cheese to the bowl.
Add the cubed hard-boiled eggs.
Add the cooled Turkey Bacon.
Add the capers if using.
Pour the prepared dressing over the salad ingredients.
Gently toss everything together until all ingredients are evenly coated with the dressing.
Cover the salad and refrigerate for 20 to 30 minutes before serving.
Serve chilled in a large serving bowl or individual plates.

05/31/2026

Chopped Italian Pasta Salad Easy Fresh and Flavorful Twist

Ingredients:
8 ounces pasta
1 cup cherry tomatoes, halved
1/2 cup mozzarella balls
1/4 cup black olives, sliced
1/2 cup cucumbers, diced
1/4 cup red onion, finely chopped
1/4 cup Italian dressing
1 tablespoon fresh basil, chopped

Directions:
Bring a large pot of salted water to a boil.
Add the pasta and cook according to the package instructions until al dente.
Drain the pasta thoroughly and rinse with cold water to cool it quickly and stop the cooking process.
Allow the pasta to drain completely before assembling the salad.
In a large mixing bowl, combine the cooled pasta, halved cherry tomatoes, mozzarella balls, sliced black olives, diced cucumbers, and finely chopped red onion.
Pour the Italian dressing evenly over the salad ingredients.
Toss gently until all ingredients are thoroughly coated with the dressing.
Add the chopped fresh basil and gently mix to distribute it throughout the salad.
Taste and adjust seasoning if desired.
Serve immediately or cover and refrigerate until ready to serve.

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