Peanut Butter Cup Cake
For cake:
Chocolate cake mix + ingredients on box
1/4 C flour
1/3 C sour cream or greek yogurt
1/2 C mini chocolate chips
Stir flour into dry cake mix, then add yogurt and ingredients on box, then stir in chocolate chips. Mix and bake according to directions for 13x9 in pan. Cool completely.
For frosting:
6 T butter, room temperature
1 scant cup creamy peanut butter
1/2 t vanilla
pinch salt
8 oz cool whip, thawed
Beat butter in medium bowl until creamy, 1-2 min. Add peanut butter and beat until light and creamy, 1-2 min. Beat in vanilla and salt. On low speed, beat in cool whip until well-combined. Spread frosting over cooled cake in pan.
For ganache/topping:
5 oz mini chocolate chips
1/2 C heavy cream
15-20 mini Reeses peanut butter cups, chopped
Heat cream in microwave until hot, but not boiling, around 45 seconds. Pour cream over chocolate chips in bowl and let sit for 3-5 minutes to melt chips, then stir together until well-combined and smooth. Cool for around 10 min, then drizzle or gently spread over cake. Top with chopped peanut butter cups.
Refrigerate until ganache is set, then serve. 12-16 servings.
1 Hour Bread
Delicious bread ready in 1 hour start to finish!
Combine in mixer:
5 ¼ C flour
¼ C sugar
1 ½ T yeast
½ T salt
Then add:
2 C hot water
2 quarter-sized drizzles olive oil
Mix for 1 minute. If it is slightly sticky, it is perfect. If it is too dry, add water 1 T at a time until it is sticky. Mix with the dough hook for 10 minutes. After mixing, press dough into two greased bread pans. Smash down into the pan so it forms the shape of the pan. If you don’t do this, it will not come out in the pan shape. Let it rise while your oven preheats to 350 degrees, or about 15-20 minutes.
Cook for 25 minutes. If it starts to brown too much before this time is done, drape a sheet of aluminum foil over the top and continue cooking. Once baked, take out of the pans to cool on a wire rack and brush butter on top of the loaves.
This bread is perfect for a last-minute addition to dinner and great for making sandwiches! This versatile recipe can also be used to make rolls, cinnamon rolls, or pizza crust. For rolls, shape and let rise until doubled. For cinnamon rolls, roll out and fill with filling, then roll up, slice, and let rise. For pizza crust, skip the rising part and use right away.
Combine in mixer:
5 ¼ C flour
¼ C sugar
1 ½ T yeast
½ T salt
Then add:
2 C hot water
2 quarter-sized drizzles olive oil
Mix for 1 minute. If it is slightly sticky, it is perfect. If it is too dry, add water 1 T at a time until it is sticky. Mix with the dough hook for 10 minutes. After mixing, press dough into two greased bread pans. Smash down into the pan so it forms the shape of the pan. If you don’t do this, it will not come out in the pan shape. Let it rise while your oven preheats to 350 degrees, or about 15-20 minutes.
Cook for 25 minutes. If it starts to brown too much before this time is done, drape a sheet of aluminum foil over the top and continue cooking. Once baked, take out of the pans to cool on a wire rack and brush butter on top of the loaves.
This bread is perfect for a last-minute addition to dinner and great for making sandwiches! This versatile recipe can also be used to make rolls, cinnamon rolls, or pizza crust. For rolls, shape and let rise until doubled. For cinnamon rolls, roll out and fill with filling, then roll up, slice, and let rise. For pizza crust, skip the rising part and use right away.
Classic Buttercream
1 C white shortening
1 C butter, room temp
2 t flavor extract (vanilla, almond, strawberry)
4-6 T milk or water
2 lbs powdered sugar (8 C)
1 T meringue powder (optional)
Pinch of salt (optional)
Cream shortening, butter, extract, and milk or water. Add dry ingredients and mix well. Mix an additional 2-3 minutes until frosting is smooth and creamy. More liquid can be added to adjust consistency, depending on use. This is a crusting buttercream and can be used to frost, fill, and pipe decorations on cakes.
For chocolate buttercream, add 1 C cocoa powder and 1-2 additional tablespoons liquid. Mix well until blended.
1 C butter, room temp
2 t flavor extract (vanilla, almond, strawberry)
4-6 T milk or water
2 lbs powdered sugar (8 C)
1 T meringue powder (optional)
Pinch of salt (optional)
Cream shortening, butter, extract, and milk or water. Add dry ingredients and mix well. Mix an additional 2-3 minutes until frosting is smooth and creamy. More liquid can be added to adjust consistency, depending on use. This is a crusting buttercream and can be used to frost, fill, and pipe decorations on cakes.
For chocolate buttercream, add 1 C cocoa powder and 1-2 additional tablespoons liquid. Mix well until blended.
Instant Pot Beef Stew
2 T butter
2 lbs beef roast, cut into 1-inch cubes (large areas of fat removed)
6 medium russet potatoes, cut into 2-inch pieces
1 lg onion, diced
1 lb carrots, cut diagonally into 2-inch pieces (or whole baby carrots)
2 t minced garlic
6 C beef broth
2 T Worcestershire sauce
8 oz can tomato sauce
2 t salt
½ t black pepper
1 t dried rosemary
Saute meat cubes in melted butter until browned on all sides. Remove meat from pan and saute onions until tender; add garlic and saute 1 minute more. Add all ingredients to instant pot, including any juice from pan (deglaze pan with a little broth if necessary to get cooked bits out). Close and lock lid; cook for 35 minutes on high pressure and use natural release (at least 20 min before releasing pressure). Unlock and remove lid, then make a slurry of ½ C broth and about 3 T cornstarch. Gently stir into simmering broth and allow to cook 1 minute more. Serve with rolls or biscuits.
2 lbs beef roast, cut into 1-inch cubes (large areas of fat removed)
6 medium russet potatoes, cut into 2-inch pieces
1 lg onion, diced
1 lb carrots, cut diagonally into 2-inch pieces (or whole baby carrots)
2 t minced garlic
6 C beef broth
2 T Worcestershire sauce
8 oz can tomato sauce
2 t salt
½ t black pepper
1 t dried rosemary
Saute meat cubes in melted butter until browned on all sides. Remove meat from pan and saute onions until tender; add garlic and saute 1 minute more. Add all ingredients to instant pot, including any juice from pan (deglaze pan with a little broth if necessary to get cooked bits out). Close and lock lid; cook for 35 minutes on high pressure and use natural release (at least 20 min before releasing pressure). Unlock and remove lid, then make a slurry of ½ C broth and about 3 T cornstarch. Gently stir into simmering broth and allow to cook 1 minute more. Serve with rolls or biscuits.
Creamy Mac n' Cheese
16 oz dry pasta (shells, rotini, radiatore)
1 egg, beaten
4 T butter
¼ C flour
2 ½ C milk
2 t (rounded) dry mustard
1 lb grated cheese (colby or cheddar)
½ - 1 t salt
½ - 1 t seasoned salt
¼ t black pepper
Optional: cayenne pepper, paprika, thyme
Cook pasta (undercook if baking, tender if serving immediately), drain, and set aside. In large skillet, melt butter over medium heat, then sprinkle in flour; whisk together for 1-2 minutes. Add mustard and whisk to combine. Pour in milk and whisk until thickened and smooth. Slowly add ¼ C of this mixture to beaten egg to temper it, whisking constantly, then whisk that mixture back into milk mixture. Add cheese a couple handfuls at a time and stir until melted. Add salts, pepper, and other seasonings as desired, then stir together with pasta. May serve immediately (creamy), or bake at 350 degrees for 25-30 minutes or until golden and bubbly. May top with crushed chips or cornflakes, if desired.
1 egg, beaten
4 T butter
¼ C flour
2 ½ C milk
2 t (rounded) dry mustard
1 lb grated cheese (colby or cheddar)
½ - 1 t salt
½ - 1 t seasoned salt
¼ t black pepper
Optional: cayenne pepper, paprika, thyme
Cook pasta (undercook if baking, tender if serving immediately), drain, and set aside. In large skillet, melt butter over medium heat, then sprinkle in flour; whisk together for 1-2 minutes. Add mustard and whisk to combine. Pour in milk and whisk until thickened and smooth. Slowly add ¼ C of this mixture to beaten egg to temper it, whisking constantly, then whisk that mixture back into milk mixture. Add cheese a couple handfuls at a time and stir until melted. Add salts, pepper, and other seasonings as desired, then stir together with pasta. May serve immediately (creamy), or bake at 350 degrees for 25-30 minutes or until golden and bubbly. May top with crushed chips or cornflakes, if desired.
Tater-tot Casserole
1 lb ground beef
1 can (10.5 oz) cream of mushroom soup
8 oz velveeta or cheez whiz
2 cans (14.5 oz) green beans, drained
30 oz package frozen tater tots
Salt & pepper to taste
In a skillet, brown ground beef; drain. Stir in soup and cheese (until melted). Gently stir in green beans; add salt and pepper to taste. Spread mixture in greased 9x13 in pan. Place tater-tots over top in a single layer. Bake according to tater tot package, approx 375 degrees for 30 min.
1 can (10.5 oz) cream of mushroom soup
8 oz velveeta or cheez whiz
2 cans (14.5 oz) green beans, drained
30 oz package frozen tater tots
Salt & pepper to taste
In a skillet, brown ground beef; drain. Stir in soup and cheese (until melted). Gently stir in green beans; add salt and pepper to taste. Spread mixture in greased 9x13 in pan. Place tater-tots over top in a single layer. Bake according to tater tot package, approx 375 degrees for 30 min.
Zucchini Stuffing Casserole
1) ½ in pieces zucchini (3-4 C). Simmer until barely tender, drain
2) Saute: 4T butter, ¾ C shredded carrots, ½ C chopped onion
3) Mix together: 1 can (10.5 oz) cream of mushroom soup & ½ C sour cream
4) Stir all above together with 2 ½ C dry herbed stuffing mix (6 oz), pour into greased casserole dish.
May top with grated cheese or more stuffing mix drizzled with melted butter, if desired.
5) Bake 30-40 min at 350 degrees.
*other veggies may be substituted for carrots: celery or mushrooms, etc.
2) Saute: 4T butter, ¾ C shredded carrots, ½ C chopped onion
3) Mix together: 1 can (10.5 oz) cream of mushroom soup & ½ C sour cream
4) Stir all above together with 2 ½ C dry herbed stuffing mix (6 oz), pour into greased casserole dish.
May top with grated cheese or more stuffing mix drizzled with melted butter, if desired.
5) Bake 30-40 min at 350 degrees.
*other veggies may be substituted for carrots: celery or mushrooms, etc.
Spinach Casserole
2 boxes frozen chopped spinach (or broccoli), defrosted (10 oz each)
2 beaten eggs
⅔ C mayonnaise
1 can (10.5 oz) cream of celery soup
1 T lemon juice
1 C sharp cheddar, shredded
1 zip tabasco sauce
Mix everything together, pour into greased 9x13 pan. Sprinkle with crushed Ritz crackers and drizzle with ¼ C. melted butter. Bake at 350 degrees for 45 minutes.
Recipe from MaryAnn Hoyt, Lander, WY
*also good with chicken. Add about 2 C. cooked, cubed or shredded chicken, another egg, and some more mayo. Mixture will be thicker, but will still come out fine.
2 beaten eggs
⅔ C mayonnaise
1 can (10.5 oz) cream of celery soup
1 T lemon juice
1 C sharp cheddar, shredded
1 zip tabasco sauce
Mix everything together, pour into greased 9x13 pan. Sprinkle with crushed Ritz crackers and drizzle with ¼ C. melted butter. Bake at 350 degrees for 45 minutes.
Recipe from MaryAnn Hoyt, Lander, WY
*also good with chicken. Add about 2 C. cooked, cubed or shredded chicken, another egg, and some more mayo. Mixture will be thicker, but will still come out fine.
French Onion Grilled Cheese
3 T butter, plus more butter for bread
2 med onions, thinly sliced
Salt and pepper
3 T chicken broth
4 slices sourdough bread
1 C Gruyere cheese, grated
In large, deep skillet, melt butter over medium heat. Add onions; cook and stir until softened, 3-4 minutes. Season with salt and pepper; cover. Cook, stirring occasionally, until golden brown, about 25 min. Stir in broth, scraping up browned bits from bottom of pan. Cook 1 min and remove from heat. Spread each side of bread with butter. Assemble sandwiches on skillet: bread, cheese, onions, cheese, bread. Cook on each side until golden brown and cheese is melted.
2 med onions, thinly sliced
Salt and pepper
3 T chicken broth
4 slices sourdough bread
1 C Gruyere cheese, grated
In large, deep skillet, melt butter over medium heat. Add onions; cook and stir until softened, 3-4 minutes. Season with salt and pepper; cover. Cook, stirring occasionally, until golden brown, about 25 min. Stir in broth, scraping up browned bits from bottom of pan. Cook 1 min and remove from heat. Spread each side of bread with butter. Assemble sandwiches on skillet: bread, cheese, onions, cheese, bread. Cook on each side until golden brown and cheese is melted.
Netherlands Potatoes
6-8 potatoes, cubed
1 ½ - 2 lbs carrots, sliced
2 T dried onions
½ - 1 t minced garlic
1 T dried parsley
Cook veggies in pot with chicken broth just to cover. Boil until fork-tender. Drain broth and reserve. Coarsely mash with potato masher, adding broth back in until desired texture is reached. Milk may be added for creamier taste, if desired. Add parsley.
1 ½ - 2 lbs carrots, sliced
2 T dried onions
½ - 1 t minced garlic
1 T dried parsley
Cook veggies in pot with chicken broth just to cover. Boil until fork-tender. Drain broth and reserve. Coarsely mash with potato masher, adding broth back in until desired texture is reached. Milk may be added for creamier taste, if desired. Add parsley.
Dad's Salsa
1 16oz can italian-style stewed tomatoes
8-10 roma tomatoes, chopped
2 cloves garlic, minced
½ lg yellow onion, chopped
1 med/lg anaheim pepper (seeds included), chopped
⅓-½ green pepper (seeds removed), chopped
½-¾ t salt
1 T chili powder
6-8 sprigs fresh cilantro (leaves only)
½-¾ t fresh ground pepper
Juice from 1 lime
Blend stewed tomatoes with juice in blender until pureed. Add other ingredients and blend until pureed. Let sit overnight and serve.
8-10 roma tomatoes, chopped
2 cloves garlic, minced
½ lg yellow onion, chopped
1 med/lg anaheim pepper (seeds included), chopped
⅓-½ green pepper (seeds removed), chopped
½-¾ t salt
1 T chili powder
6-8 sprigs fresh cilantro (leaves only)
½-¾ t fresh ground pepper
Juice from 1 lime
Blend stewed tomatoes with juice in blender until pureed. Add other ingredients and blend until pureed. Let sit overnight and serve.
Applesauce
Cover bottom of a 4-quart pot with ½ in water. Add enough apples (peeled, cored, sliced) to fill the pot ¾ full. Bring water to a boil, cover, and reduce heat to low. Simmer until tender (1-2 hours). Mash with a potato masher until sauce is desired consistency. Add 2 cloves and simmer for 10 minutes or so, then remove. Add cinnamon and sugar to taste. Makes around 2 quarts.
Tuna Noodle Casserole
16 oz egg noodles
1 can (10.5 oz) cream of mushroom soup
1 C milk or half & half
2 cans tuna (5 oz each), drained
2-3 C shredded cheese
12 oz pkg frozen peas
¼ C butter
¼ C flour
Paprika, salt, & pepper to taste
½ t soy sauce
½ t minced garlic
French fried onions
Boil egg noodles 2-3 min less than called for on package; drain and set aside. Melt butter in pan and stir in flour until combined. Add garlic and cook for 1 min, then add milk and stir until thickened. Stir in mushroom soup and add more milk until texture is right. Add tuna, soy sauce, salt, pepper, and paprika. Stir frozen peas and shredded cheese into noodles, then gently stir in sauce. Bake in greased casserole dish at 350 degrees for 30 minutes (covered), then uncover, sprinkle onions on top and bake 5 min more or until onions are golden brown (watch them, they burn fast).
*cheeze whiz can be subbed for shredded cheese, if desired. ⅓ cup or so is enough, just melt it into the sauce.
1 can (10.5 oz) cream of mushroom soup
1 C milk or half & half
2 cans tuna (5 oz each), drained
2-3 C shredded cheese
12 oz pkg frozen peas
¼ C butter
¼ C flour
Paprika, salt, & pepper to taste
½ t soy sauce
½ t minced garlic
French fried onions
Boil egg noodles 2-3 min less than called for on package; drain and set aside. Melt butter in pan and stir in flour until combined. Add garlic and cook for 1 min, then add milk and stir until thickened. Stir in mushroom soup and add more milk until texture is right. Add tuna, soy sauce, salt, pepper, and paprika. Stir frozen peas and shredded cheese into noodles, then gently stir in sauce. Bake in greased casserole dish at 350 degrees for 30 minutes (covered), then uncover, sprinkle onions on top and bake 5 min more or until onions are golden brown (watch them, they burn fast).
*cheeze whiz can be subbed for shredded cheese, if desired. ⅓ cup or so is enough, just melt it into the sauce.
Garden Fish Packets
3 T butter, melted
2 lbs cod fillets
2 t seasoned salt
¾ t lemon pepper
1 lg tomato, thinly sliced
1 lg green pepper, thinly sliced
¼ C green onions, thinly sliced
¼ lb mushrooms, sliced
1 ½ C grated mozzarella cheese
4 C. cooked rice
Drizzle butter over 6 pieces of heavy-duty foil. Cut fish into 6 portions, place one portion on each. Sprinkle cod with seasoned salt and lemon pepper; top with veggies and cheese. Loosely wrap foil around fish; seal top and sides. Place in an ungreased baking pan. Bake at 350 degrees for 15-20 min or until fish flakes easily with a fork. Carefully open foil; serve over rice.
2 lbs cod fillets
2 t seasoned salt
¾ t lemon pepper
1 lg tomato, thinly sliced
1 lg green pepper, thinly sliced
¼ C green onions, thinly sliced
¼ lb mushrooms, sliced
1 ½ C grated mozzarella cheese
4 C. cooked rice
Drizzle butter over 6 pieces of heavy-duty foil. Cut fish into 6 portions, place one portion on each. Sprinkle cod with seasoned salt and lemon pepper; top with veggies and cheese. Loosely wrap foil around fish; seal top and sides. Place in an ungreased baking pan. Bake at 350 degrees for 15-20 min or until fish flakes easily with a fork. Carefully open foil; serve over rice.
Creamy Chicken Enchiladas
1 lb meat (ground beef or shredded chicken)
¼ C taco seasoning (1 packet)
1 10oz can cream of chicken soup
½ C sour cream
½ C milk
2 ½ C shredded cheddar cheese
8 flour tortillas (8 inch)
Cook meat and season with taco seasoning as directed on package. Make sauce by mixing soup, sour cream, and milk, then warm it up. Place meat, cheese, and a spoonful of sauce on each tortilla, roll it up, and place in a 13x9 inch casserole dish (spray with pan spray). Spoon remaining sauce over the top of enchiladas in pan, making sure all edges are covered. Bake at 350 degrees for 25 min, then sprinkle remaining cheese on top and bake 5 min more. Remove from oven, let stand 10 minutes, serve.
¼ C taco seasoning (1 packet)
1 10oz can cream of chicken soup
½ C sour cream
½ C milk
2 ½ C shredded cheddar cheese
8 flour tortillas (8 inch)
Cook meat and season with taco seasoning as directed on package. Make sauce by mixing soup, sour cream, and milk, then warm it up. Place meat, cheese, and a spoonful of sauce on each tortilla, roll it up, and place in a 13x9 inch casserole dish (spray with pan spray). Spoon remaining sauce over the top of enchiladas in pan, making sure all edges are covered. Bake at 350 degrees for 25 min, then sprinkle remaining cheese on top and bake 5 min more. Remove from oven, let stand 10 minutes, serve.
Hawaiian Haystacks
Sauce:
¼ C butter
¼ C flour
2 C chicken broth
1 10 oz can cream of chicken soup
1 12 oz can chicken
light sprinkle of season salt
4 C cooked rice
Toppings:
Shredded cheddar cheese
Shredded sweetened coconut
Diced celery
Chopped tomatoes
Chow mein noodles
Pineapple tidbits
Chopped nuts
Sliced green onions
Melt butter in saucepan over medium heat; whisk in flour and cook 1 min. Add broth and whisk to combine; cook and stir until thickened. Stir in soup, then add canned chicken (add juice in can) and stir gently. Thin with more broth, if needed. Add season salt to taste (don’t overdo it). Serve over cooked rice and add desired toppings.
¼ C butter
¼ C flour
2 C chicken broth
1 10 oz can cream of chicken soup
1 12 oz can chicken
light sprinkle of season salt
4 C cooked rice
Toppings:
Shredded cheddar cheese
Shredded sweetened coconut
Diced celery
Chopped tomatoes
Chow mein noodles
Pineapple tidbits
Chopped nuts
Sliced green onions
Melt butter in saucepan over medium heat; whisk in flour and cook 1 min. Add broth and whisk to combine; cook and stir until thickened. Stir in soup, then add canned chicken (add juice in can) and stir gently. Thin with more broth, if needed. Add season salt to taste (don’t overdo it). Serve over cooked rice and add desired toppings.
Cobb Salad Wraps
½ lb boneless skinless chicken breasts, cooked and shredded
½ C chopped avocado
4 bacon strips, cooked crisp and crumbled
1 celery rib, diced
1 green onion, thinly sliced
2 T chopped black olives
2 T crumbled blue cheese
1 medium tomato, chopped
4 romaine lettuce leaves, torn
4 (8 inch) whole wheat tortillas
Dressing:
2 T lemon juice
1 T honey
1 ½ t dijon mustard
½ t minced garlic
¼ t dill weed
¼ t salt
⅛ t pepper
1 T olive oil
In a small bowl, combine first 8 ingredients. In another bowl, combine first 7 dressing ingredients then whisk in the oil. Pour dressing over chicken mixture; toss gently to coat. Place lettuce on each tortilla and top with ¼ filling mixture. Roll up tortilla and serve.
½ C chopped avocado
4 bacon strips, cooked crisp and crumbled
1 celery rib, diced
1 green onion, thinly sliced
2 T chopped black olives
2 T crumbled blue cheese
1 medium tomato, chopped
4 romaine lettuce leaves, torn
4 (8 inch) whole wheat tortillas
Dressing:
2 T lemon juice
1 T honey
1 ½ t dijon mustard
½ t minced garlic
¼ t dill weed
¼ t salt
⅛ t pepper
1 T olive oil
In a small bowl, combine first 8 ingredients. In another bowl, combine first 7 dressing ingredients then whisk in the oil. Pour dressing over chicken mixture; toss gently to coat. Place lettuce on each tortilla and top with ¼ filling mixture. Roll up tortilla and serve.
Basil Chicken Strips
½ lb boneless skinless chicken breasts, cut into strips
2 T flour
3 T butter
2 T apple cider vinegar
½ t dried basil
In a large ziploc bag, shake chicken strips and flour until coated. In a large skillet over med-high heat, melt butter. Add the chicken; saute for 5 min. Stir in the vinegar and basil; cook until chicken juices run clear.
2 T flour
3 T butter
2 T apple cider vinegar
½ t dried basil
In a large ziploc bag, shake chicken strips and flour until coated. In a large skillet over med-high heat, melt butter. Add the chicken; saute for 5 min. Stir in the vinegar and basil; cook until chicken juices run clear.
Creamy Chicken Penne
1 T butter
¾ lb boneless skinless chicken
3 C tiny broccoli florets
¾ C thinly sliced (lengthwise) baby carrots
1 ‘C chicken broth (or milk)
½ t salt
½ t lemon pepper
4 C penne rigate pasta (12 oz)
8 oz cream cheese
½ C parmesan or romano cheese
Cut chicken into ¾ inch pieces. In large skillet, over medium-high heat, melt butter; add chicken. Cook 3 minutes or until no longer pink. Add broccoli, carrot, broth, salt, and lemon pepper; heat to boiling. Reduce heat to medium; cover and cook 3 minutes, or until veggies are crisp-tender and chicken is done. Meanwhile, cook pasta according to package directions and drain. Stir cream cheese into broccoli mixture until completely melted and smooth. Remove from heat, stir in parmesan cheese. Spoon sauce over pasta and serve.
¾ lb boneless skinless chicken
3 C tiny broccoli florets
¾ C thinly sliced (lengthwise) baby carrots
1 ‘C chicken broth (or milk)
½ t salt
½ t lemon pepper
4 C penne rigate pasta (12 oz)
8 oz cream cheese
½ C parmesan or romano cheese
Cut chicken into ¾ inch pieces. In large skillet, over medium-high heat, melt butter; add chicken. Cook 3 minutes or until no longer pink. Add broccoli, carrot, broth, salt, and lemon pepper; heat to boiling. Reduce heat to medium; cover and cook 3 minutes, or until veggies are crisp-tender and chicken is done. Meanwhile, cook pasta according to package directions and drain. Stir cream cheese into broccoli mixture until completely melted and smooth. Remove from heat, stir in parmesan cheese. Spoon sauce over pasta and serve.
Taco Soup
½ - 1 lb hamburger
1 28 oz can crushed tomatoes
1 28 oz can kidney beans
1 14 oz can corn
½ green bell pepper, chopped
1 medium red onion, chopped
1 pkg (¼ C) taco seasoning
Toppings: corn chips, shredded cheddar, sour cream
Brown hamburger; drain. Mix together in pot with all other soup ingredients (add all juice in cans). Simmer 20-30 minutes, or until veggies are tender. Serve in bowls and add toppings as desired.
1 28 oz can crushed tomatoes
1 28 oz can kidney beans
1 14 oz can corn
½ green bell pepper, chopped
1 medium red onion, chopped
1 pkg (¼ C) taco seasoning
Toppings: corn chips, shredded cheddar, sour cream
Brown hamburger; drain. Mix together in pot with all other soup ingredients (add all juice in cans). Simmer 20-30 minutes, or until veggies are tender. Serve in bowls and add toppings as desired.
Weenies and Cheese
16 oz package weenies
1 can cream of mushroom soup
⅓ C Cheez Whiz
¾ C milk
Chop up weenies. Mix soup and milk together and pour over weenies in a small casserole dish. Dot Cheez Whiz on top. Bake at 375 degrees for 25-30 min or until lightly browned and bubbly.
I got this recipe as a missionary from my dear friend, Carol Wright, in Lander, WY. Serve with Kraft mac n’ cheese, cottage cheese, and peas for the complete Carol Wright meal!
1 can cream of mushroom soup
⅓ C Cheez Whiz
¾ C milk
Chop up weenies. Mix soup and milk together and pour over weenies in a small casserole dish. Dot Cheez Whiz on top. Bake at 375 degrees for 25-30 min or until lightly browned and bubbly.
I got this recipe as a missionary from my dear friend, Carol Wright, in Lander, WY. Serve with Kraft mac n’ cheese, cottage cheese, and peas for the complete Carol Wright meal!
Swiss Stuffed Steak
2 packages cubed steak (4-8 pieces)
1 can golden mushroom soup
1 can cream of mushroom with roasted garlic soup
1 box Stove Top stuffing mix (chicken or mushroom flavor)
Swiss cheese slices
Lay steak in 2 rows in casserole dish so bottom of dish is covered and edges of steak lay over the long sides of the dish. Prepare stuffing according to box, then spoon it in a row down the middle of the steak. Fold edges of steak over stuffing to form a long roll (secure with toothpicks or kitchen string if needed). Pour 2 cans of soup over steak roll, cover with foil, and bake at 350 degrees for 60 minutes. Uncover, top with slices of swiss cheese, and cook a few minutes more to melt. Let stand for 10 min, slice, and serve.
I got this recipe as a missionary from Kim Wilson, Billings, MT
1 can golden mushroom soup
1 can cream of mushroom with roasted garlic soup
1 box Stove Top stuffing mix (chicken or mushroom flavor)
Swiss cheese slices
Lay steak in 2 rows in casserole dish so bottom of dish is covered and edges of steak lay over the long sides of the dish. Prepare stuffing according to box, then spoon it in a row down the middle of the steak. Fold edges of steak over stuffing to form a long roll (secure with toothpicks or kitchen string if needed). Pour 2 cans of soup over steak roll, cover with foil, and bake at 350 degrees for 60 minutes. Uncover, top with slices of swiss cheese, and cook a few minutes more to melt. Let stand for 10 min, slice, and serve.
I got this recipe as a missionary from Kim Wilson, Billings, MT
Marsha's Shredded BBQ Pork
2-3 lbs pork roast
2 C ketchup
2 T Worcestershire sauce (may sub 1 T for soy sauce)
1 T ground mustard
½ C maple syrup or packed brown sugar
1 t onion salt
1 onion, chopped
2 t minced garlic
Salt to taste
Cook roast in crock-pot with chopped onion, garlic, and salt for approximately 7 hours on high. Drain grease and remove fat and bone. Shred meat and return to crock-pot. Combine ketchup and other ingredients (all seasonings to taste) and pour over meat. Mix to combine and cook for about an hour more. Serve over rice or on rolls for sandwiches.
2 C ketchup
2 T Worcestershire sauce (may sub 1 T for soy sauce)
1 T ground mustard
½ C maple syrup or packed brown sugar
1 t onion salt
1 onion, chopped
2 t minced garlic
Salt to taste
Cook roast in crock-pot with chopped onion, garlic, and salt for approximately 7 hours on high. Drain grease and remove fat and bone. Shred meat and return to crock-pot. Combine ketchup and other ingredients (all seasonings to taste) and pour over meat. Mix to combine and cook for about an hour more. Serve over rice or on rolls for sandwiches.
Italian Beef Sandwiches
4 lbs boneless beef roast
4 C water
4 T Italian seasoning
2 t each: salt, dried oregano, dried basil, garlic powder, parsley flakes
1 t pepper
2 bay leaves
12 french rolls
Horseradish spread and mozzarella cheese, if desired
Cut roast in half; place in 5 qt crock pot. Combine seasonings and pour over roast; add water. Cover and cook on low 10-12 hours or until meat is very tender. Discard bay leaves. Remove meat and shred with fork. Skim fat from cooking juices and return meat to pot. Serve on toasted rolls with juice for dipping. May spread horseradish or melt cheese on rolls if desired.
4 C water
4 T Italian seasoning
2 t each: salt, dried oregano, dried basil, garlic powder, parsley flakes
1 t pepper
2 bay leaves
12 french rolls
Horseradish spread and mozzarella cheese, if desired
Cut roast in half; place in 5 qt crock pot. Combine seasonings and pour over roast; add water. Cover and cook on low 10-12 hours or until meat is very tender. Discard bay leaves. Remove meat and shred with fork. Skim fat from cooking juices and return meat to pot. Serve on toasted rolls with juice for dipping. May spread horseradish or melt cheese on rolls if desired.
Pizza Crust
4 - 5 C Flour
1 T sugar
3 t yeast
1 t salt
3/4 C water
3/4 C milk
1 T oil
4 t lemon juice
1 T milk
In mixer bowl, combine 2 C flour, sugar, yeast, and salt. In a saucepan, heat water, milk, oil, and lemon juice to 120 - 130 degrees. Add to dry ingredients; mix on low until moistened. Mix in enough remaining flour to form a med-soft dough, then mix on high for 6 minutes to knead. Let rise for 1/2 hour then punch down, divide, and roll out on 2 pizza stones, building up edges to form crust. Prick several times with a fork. Bake at 425 degrees for 6-8 minutes. Remove from oven, add sauce and toppings, brush crust edges with milk, and bake 12 minutes more or until golden.
1 T sugar
3 t yeast
1 t salt
3/4 C water
3/4 C milk
1 T oil
4 t lemon juice
1 T milk
In mixer bowl, combine 2 C flour, sugar, yeast, and salt. In a saucepan, heat water, milk, oil, and lemon juice to 120 - 130 degrees. Add to dry ingredients; mix on low until moistened. Mix in enough remaining flour to form a med-soft dough, then mix on high for 6 minutes to knead. Let rise for 1/2 hour then punch down, divide, and roll out on 2 pizza stones, building up edges to form crust. Prick several times with a fork. Bake at 425 degrees for 6-8 minutes. Remove from oven, add sauce and toppings, brush crust edges with milk, and bake 12 minutes more or until golden.
Greg's Hamburger Soup
1 lb. hamburger
1 small onion, grated
1 t minced garlic
salt and pepper
1 15 oz can diced tomatoes
2 cans tomato soup
Chicken bouillon
½ lb. baby carrots
6 small potatoes, peeled and cubed
Jack cheese, cubed
Brown hamburger with onion and garlic; salt and pepper to taste. Add tomatoes + 2 cans of water and bouillon to make broth. Add tomato soup, carrots, and potatoes. Simmer 30 minutes or until veggies are tender. Add salt and pepper to taste. Serve with cheese cubes for topping.
1 small onion, grated
1 t minced garlic
salt and pepper
1 15 oz can diced tomatoes
2 cans tomato soup
Chicken bouillon
½ lb. baby carrots
6 small potatoes, peeled and cubed
Jack cheese, cubed
Brown hamburger with onion and garlic; salt and pepper to taste. Add tomatoes + 2 cans of water and bouillon to make broth. Add tomato soup, carrots, and potatoes. Simmer 30 minutes or until veggies are tender. Add salt and pepper to taste. Serve with cheese cubes for topping.
Chocolate-dipped Strawberries
1 package each semi-sweet and milk chocolate chips
Vanilla chips or almond bark for drizzling
2-3 lbs strawberries
quart-size ziplock bag
canola oil
Combine chocolate chips in microwave-safe bowl and microwave 30 seconds at a time to prevent scorching, stirring after each time, until chocolate is smooth (go down to 15 second intervals when chocolate is nearly melted). Stir in canola oil to thin chocolate until dipping consistency is reached (approximately ¼ - ½ C). Dip strawberries (berries must be dry!) and gently shake to remove excess chocolate; set on parchment to harden. Melt vanilla chips and pour in ziplock bag. Snip the tiniest bit off one corner and drizzle over berries; let harden. Store berries in a cool place (not fridge, it will make them sweat) and serve same-day.
Vanilla chips or almond bark for drizzling
2-3 lbs strawberries
quart-size ziplock bag
canola oil
Combine chocolate chips in microwave-safe bowl and microwave 30 seconds at a time to prevent scorching, stirring after each time, until chocolate is smooth (go down to 15 second intervals when chocolate is nearly melted). Stir in canola oil to thin chocolate until dipping consistency is reached (approximately ¼ - ½ C). Dip strawberries (berries must be dry!) and gently shake to remove excess chocolate; set on parchment to harden. Melt vanilla chips and pour in ziplock bag. Snip the tiniest bit off one corner and drizzle over berries; let harden. Store berries in a cool place (not fridge, it will make them sweat) and serve same-day.
Best Potato Salad
12 eggs, steamed and peeled
12 small-medium potatoes, boiled and peeled
2 C mayonnaise
3 – 4 T yellow mustard
2 T dill pickle juice
1 t onion powder
1 t salt (or to taste)
1 – 2 T Salad Supreme (optional)
Chop eggs and potatoes into bite-size pieces and add to large bowl. In a smaller bowl, combine mayonnaise, mustard, pickle juice, onion powder, and salt (this should be quite salty since the potatoes will absorb a lot of the salt). Add mixture to eggs and potatoes and gently stir/toss until evenly coated. Sprinkle Salad Supreme on top if desired. Refrigerate for several hours before serving.
Makes approximately 24 servings
½ C = 5 points
12 small-medium potatoes, boiled and peeled
2 C mayonnaise
3 – 4 T yellow mustard
2 T dill pickle juice
1 t onion powder
1 t salt (or to taste)
1 – 2 T Salad Supreme (optional)
Chop eggs and potatoes into bite-size pieces and add to large bowl. In a smaller bowl, combine mayonnaise, mustard, pickle juice, onion powder, and salt (this should be quite salty since the potatoes will absorb a lot of the salt). Add mixture to eggs and potatoes and gently stir/toss until evenly coated. Sprinkle Salad Supreme on top if desired. Refrigerate for several hours before serving.
Makes approximately 24 servings
½ C = 5 points
Instant Pot Tamales
Corn husks—soak in a bowl of water for 30 minutes
4 ½ C masa (I used Maseca brand tamale masa)
3 sticks butter, softened (I used 1/3 C warm/liquid bacon grease and 2 sticks + 3 T salted butter)
1 T baking powder
1 ½ t salt
2-3 C liquid (I ended up using 2C warm water)
Mix everything except liquid. Then slowly add enough liquid until it's a playdoh consistency—soft and easy to mold, but doesn't stick to your hands (too wet—add more masa), or crumble (too dry—add more liquid).
You can use any filling you want. I used some leftover pulled pork, some green enchilada sauce, and a small slice of Monterey Jack cheese in each one.
Take a moistened corn husk, place some masa on the husk, and pat it down into an approximate rectangle. Add your filling. Pull each side of the husk toward the center, so the dough covers the filling. Then finish wrapping with the husk, and fold the small pointy side up.
*This is a pretty simple video for tamale assembly if you are unfamiliar:
https://youtu.be/bFVpO25eGeQ
Place tamales, folded side down and open end up, either on the trivet or in a steamer basket. (I actually took the insert out of the IP, left the trivet in, and put the insert on its side so I could stack the tamales in without them falling over. Once it was mostly filled, I could right the insert and the tamales stayed standing up. Then I just put the insert back in the IP.) Add 2 C water along the side. Close the IP, make sure the valve is set to "sealing", press manual (should be high pressure) and adjust to 18 min. It took about 15 min to come to pressure. After the 18 min, I let it sit (natural pressure release) for 10 min, then released the rest of the pressure (quick release) by poking the valve with a wooden spoon to switch from sealing to "venting".
To eat, you unwrap the tamale and discard the husk (they are only used in the cooking process). You can serve as is if they are moist, or add sauce, cheese, sour cream, etc.
Makes approximately 20 tamales
Recipe by Stacy Inclan
4 ½ C masa (I used Maseca brand tamale masa)
3 sticks butter, softened (I used 1/3 C warm/liquid bacon grease and 2 sticks + 3 T salted butter)
1 T baking powder
1 ½ t salt
2-3 C liquid (I ended up using 2C warm water)
Mix everything except liquid. Then slowly add enough liquid until it's a playdoh consistency—soft and easy to mold, but doesn't stick to your hands (too wet—add more masa), or crumble (too dry—add more liquid).
You can use any filling you want. I used some leftover pulled pork, some green enchilada sauce, and a small slice of Monterey Jack cheese in each one.
Take a moistened corn husk, place some masa on the husk, and pat it down into an approximate rectangle. Add your filling. Pull each side of the husk toward the center, so the dough covers the filling. Then finish wrapping with the husk, and fold the small pointy side up.
*This is a pretty simple video for tamale assembly if you are unfamiliar:
https://youtu.be/bFVpO25eGeQ
Place tamales, folded side down and open end up, either on the trivet or in a steamer basket. (I actually took the insert out of the IP, left the trivet in, and put the insert on its side so I could stack the tamales in without them falling over. Once it was mostly filled, I could right the insert and the tamales stayed standing up. Then I just put the insert back in the IP.) Add 2 C water along the side. Close the IP, make sure the valve is set to "sealing", press manual (should be high pressure) and adjust to 18 min. It took about 15 min to come to pressure. After the 18 min, I let it sit (natural pressure release) for 10 min, then released the rest of the pressure (quick release) by poking the valve with a wooden spoon to switch from sealing to "venting".
To eat, you unwrap the tamale and discard the husk (they are only used in the cooking process). You can serve as is if they are moist, or add sauce, cheese, sour cream, etc.
Makes approximately 20 tamales
Recipe by Stacy Inclan
Loaded Baked Potato Soup
5 lbs potatoes, peeled and diced
6 T butter
6 T flour
1 C milk
½ lb cheddar cheese, grated
1 C sour cream
½-1 lb bacon, cooked crisp and crumbled
Salt and Pepper to taste
In a large pot, cover potatoes with salted water and boil until tender. In a saucepan, melt butter over medium heat and stir in flour until combined. Add milk and stir until thickened. Pour mixture into pot with cooked potatoes and stir to combine. Stir in grated cheese and sour cream until melted, then add bacon. Salt and pepper to taste.
Recipe from my friend, Heather Johnson.
6 T butter
6 T flour
1 C milk
½ lb cheddar cheese, grated
1 C sour cream
½-1 lb bacon, cooked crisp and crumbled
Salt and Pepper to taste
In a large pot, cover potatoes with salted water and boil until tender. In a saucepan, melt butter over medium heat and stir in flour until combined. Add milk and stir until thickened. Pour mixture into pot with cooked potatoes and stir to combine. Stir in grated cheese and sour cream until melted, then add bacon. Salt and pepper to taste.
Recipe from my friend, Heather Johnson.
Wassail
7 C water
12 oz orange juice concentrate
8 C apple cider
3 - 4 C pineapple juice
1/4 C lemon juice (optional)
1 C sugar
1 t whole cloves
2 cinnamon sticks
1 slice fresh ginger root (optional)
Combine all ingredients in a large pot. Bring to a boil over medium heat, then reduce heat and simmer for 1 hour. You may also warm in a crock pot 4 hours on low. Strain out spices and serve hot.
12 oz orange juice concentrate
8 C apple cider
3 - 4 C pineapple juice
1/4 C lemon juice (optional)
1 C sugar
1 t whole cloves
2 cinnamon sticks
1 slice fresh ginger root (optional)
Combine all ingredients in a large pot. Bring to a boil over medium heat, then reduce heat and simmer for 1 hour. You may also warm in a crock pot 4 hours on low. Strain out spices and serve hot.
Cherry Cheesecake Cookies
1 1/4 C. finely crushed graham crackers (about 1 sleeve)
1 C. flour
1 1/2 t. baking powder
3/4 C. butter, softened
1/2 C. packed brown sugar
1 egg, separated
4 oz. cream cheese, softened
1/4 C. sugar
1/2 t. vanilla
Cherry pie filling
Preheat oven to 350 degrees.
For dough: In a large bowl, whisk together the graham cracker crumbs, flour, and baking powder. In a medium bowl, beat together the butter and brown sugar with an electric mixer, about 2 minutes until light & fluffy. Add the egg white and beat until well combined. Stir dry mixture into butter mixture until just combined. Form into balls using about 1 1/2 T. dough each. Place on greased cookie sheet. Flatten slightly, pressing thumb or a round measuring teaspoon into the center of each ball to create a small bowl shape. Set aside. For cheesecake filling: beat together the cream cheese and sugar. Add egg yolk and vanilla and mix until smooth. Spoon or pipe filling (mounded) into the indents of the cookies. Bake 10-12 minutes, until filling is barely set and the cookies are lightly golden. Cool 5 minutes on the cookie sheet, then remove to cooling racks to cool completely. Spoon about 1 T. cherry pie filling onto cooled cookies just before serving.
1 C. flour
1 1/2 t. baking powder
3/4 C. butter, softened
1/2 C. packed brown sugar
1 egg, separated
4 oz. cream cheese, softened
1/4 C. sugar
1/2 t. vanilla
Cherry pie filling
Preheat oven to 350 degrees.
For dough: In a large bowl, whisk together the graham cracker crumbs, flour, and baking powder. In a medium bowl, beat together the butter and brown sugar with an electric mixer, about 2 minutes until light & fluffy. Add the egg white and beat until well combined. Stir dry mixture into butter mixture until just combined. Form into balls using about 1 1/2 T. dough each. Place on greased cookie sheet. Flatten slightly, pressing thumb or a round measuring teaspoon into the center of each ball to create a small bowl shape. Set aside. For cheesecake filling: beat together the cream cheese and sugar. Add egg yolk and vanilla and mix until smooth. Spoon or pipe filling (mounded) into the indents of the cookies. Bake 10-12 minutes, until filling is barely set and the cookies are lightly golden. Cool 5 minutes on the cookie sheet, then remove to cooling racks to cool completely. Spoon about 1 T. cherry pie filling onto cooled cookies just before serving.
Paul’s Yams
4 C mashed yams
1/2 - 3/4 C brown sugar
2 eggs, lightly beaten
1 t vanilla
1/2 C milk (if needed for consistency)
1/2 C melted butter
Combine and pour into greased 2 qt casserole dish.
Topping:
1/2 C brown sugar
1/3 C flour
1/3 C melted butter
1 C chopped pecans
Mix and sprinkle over the top.
Bake at 350 for 30-40 minutes until hot and browned.
Serves 8
1/2 - 3/4 C brown sugar
2 eggs, lightly beaten
1 t vanilla
1/2 C milk (if needed for consistency)
1/2 C melted butter
Combine and pour into greased 2 qt casserole dish.
Topping:
1/2 C brown sugar
1/3 C flour
1/3 C melted butter
1 C chopped pecans
Mix and sprinkle over the top.
Bake at 350 for 30-40 minutes until hot and browned.
Serves 8
Thanksgiving Stuffing
3 loaves white bread, cubed
1/2 C. butter
4-6 stalks celery, chopped
1 onion, diced or grated
3 cans chicken broth
1 T. salt
1-2 T. poultry seasoning
Melt butter over medium heat, then saute celery and onion until soft. Mix this with bread cubes in a large bowl. Slowly add chicken broth and mix until bread is very moist and starts to clump, but is not soggy (you may not need all three cans). Add salt and poultry seasoning to taste. Stuff turkey, then put remaining stuffing in a crock pot and cook on low for 2+ hours.
1/2 C. butter
4-6 stalks celery, chopped
1 onion, diced or grated
3 cans chicken broth
1 T. salt
1-2 T. poultry seasoning
Melt butter over medium heat, then saute celery and onion until soft. Mix this with bread cubes in a large bowl. Slowly add chicken broth and mix until bread is very moist and starts to clump, but is not soggy (you may not need all three cans). Add salt and poultry seasoning to taste. Stuff turkey, then put remaining stuffing in a crock pot and cook on low for 2+ hours.
Blue Cheese Bacon Cranberry Cheese Ball
2 oz Blue Cheese (1/2 C.)
8 oz Cream Cheese, softened
1/2 C. Bacon, cooked crisp and crumbled (approx. 4 strips)
1/2 C. Craisins
1/2 C. Chopped pecans, toasted
Combine cream cheese and blue cheese. Mix in bacon. Form into a ball and roll in Craisins and pecans. Refrigerate until firm. Serve with crackers or veggies. Makes 1 large or 2 small cheese balls.
8 oz Cream Cheese, softened
1/2 C. Bacon, cooked crisp and crumbled (approx. 4 strips)
1/2 C. Craisins
1/2 C. Chopped pecans, toasted
Combine cream cheese and blue cheese. Mix in bacon. Form into a ball and roll in Craisins and pecans. Refrigerate until firm. Serve with crackers or veggies. Makes 1 large or 2 small cheese balls.
Grandma Marian Ercanbrack's Jambalaya
2 lbs. Italian sausage, cut into slices
2 lbs. chicken breasts, cubed
½ C. oil
2 C. onion, finely chopped
½ C. bell pepper, chopped
1 C. fresh parsley, chopped (may sub. celery)
1 C. green onions, diced
3 c. long grain rice
8 C. chicken stock
1 T. garlic, minced
Salt, to taste
Ground cayenne pepper, to taste
In heavy frying pan, brown the chicken & sausage in the oil over med-high heat, stirring the meat so it won’t stick. Remove meat from pan & set aside. Saute onions, pepper, parsley and green onions until the onions are clear. Stir in the sausage/chicken mixture, rice, broth & garlic. Season to taste. Continue cooking until nearly all liquid has boiled out. Reduce heat to low, cover & let simmer until rice is done, about 1 hour. Do not lift lid for at least an hour. Serves about 10.
2 lbs. chicken breasts, cubed
½ C. oil
2 C. onion, finely chopped
½ C. bell pepper, chopped
1 C. fresh parsley, chopped (may sub. celery)
1 C. green onions, diced
3 c. long grain rice
8 C. chicken stock
1 T. garlic, minced
Salt, to taste
Ground cayenne pepper, to taste
In heavy frying pan, brown the chicken & sausage in the oil over med-high heat, stirring the meat so it won’t stick. Remove meat from pan & set aside. Saute onions, pepper, parsley and green onions until the onions are clear. Stir in the sausage/chicken mixture, rice, broth & garlic. Season to taste. Continue cooking until nearly all liquid has boiled out. Reduce heat to low, cover & let simmer until rice is done, about 1 hour. Do not lift lid for at least an hour. Serves about 10.
Canned Spaghetti Sauce
5 gallon bucket tomatoes
1 C. olive oil
2 T. garlic powder
1 T. basil
1 jalapeño, seeded & ground up
2 T. oregano
3 large onions, ground
¾ C. vinegar
½ C. salt, non-iodized
8 6oz. Cans tomato paste
Boil tomatoes to cracking, and then cool in cold water in sink. Slide off peels, quarter and mash. Add all ingredients into large pan, boil & simmer for 1 hour. Then add 1 ½ c. sugar. Steam for 20 minutes in quart bottles.
1 C. olive oil
2 T. garlic powder
1 T. basil
1 jalapeño, seeded & ground up
2 T. oregano
3 large onions, ground
¾ C. vinegar
½ C. salt, non-iodized
8 6oz. Cans tomato paste
Boil tomatoes to cracking, and then cool in cold water in sink. Slide off peels, quarter and mash. Add all ingredients into large pan, boil & simmer for 1 hour. Then add 1 ½ c. sugar. Steam for 20 minutes in quart bottles.
Butterbeer
Start to finish: 1 hour (10 minutes active)
Servings: 4
1 C. light or dark brown sugar
2 T. water
6 T. butter
1/2 t. salt
1/2 t. cider vinegar
3/4 C. heavy cream, divided
4 12 oz bottles cream soda
In a small saucepan over medium heat, combine the brown sugar and water. Bring to a gentle boil and cook, stirring often, until the mixture reads 240 F on a candy thermometer. Stir in the butter, salt, vinegar and 1/4 C. heavy cream. Set aside to cool to room temperature. In a medium bowl, combine 2 T. of the brown sugar mixture and the remaining 1/2 C. of heavy cream. Use an electric mixer to beat until just thickened, but not completely whipped, about 2 to 3 minutes.
To serve, divide the brown sugar mixture between 4 tall glasses (about 1/4 C. for each glass). Add 1/4 C. of cream soda to each glass, then stir to combine. Fill each glass nearly to the top with additional cream soda, then spoon the whipped topping over each.
Servings: 4
1 C. light or dark brown sugar
2 T. water
6 T. butter
1/2 t. salt
1/2 t. cider vinegar
3/4 C. heavy cream, divided
4 12 oz bottles cream soda
In a small saucepan over medium heat, combine the brown sugar and water. Bring to a gentle boil and cook, stirring often, until the mixture reads 240 F on a candy thermometer. Stir in the butter, salt, vinegar and 1/4 C. heavy cream. Set aside to cool to room temperature. In a medium bowl, combine 2 T. of the brown sugar mixture and the remaining 1/2 C. of heavy cream. Use an electric mixer to beat until just thickened, but not completely whipped, about 2 to 3 minutes.
To serve, divide the brown sugar mixture between 4 tall glasses (about 1/4 C. for each glass). Add 1/4 C. of cream soda to each glass, then stir to combine. Fill each glass nearly to the top with additional cream soda, then spoon the whipped topping over each.
Coconut Chicken Curry
½ onion, diced
½ green pepper, diced
Olive oil
2 t. minced garlic
3 boneless skinless chicken breasts, thin-sliced or cubed
2-3 T. curry powder
3 potatoes, peeled & diced
1 ½ C. water
3-4 t. chicken bouillon
1 can lite coconut milk
1 T. (heaping) cornstarch
Salt & pepper
Over medium heat, saute’ onions & green peppers in olive oil until onions are soft. Add garlic & saute 1 min. more. Add chicken & cook 2-3 min. until no longer pink. Add curry powder & cook 1-2 more minutes until fragrant. Add potatoes & stir to coat with seasoning. Add water & scrape bottom of pan to deglaze. Stir in chicken bouillon. Bring to a boil, then reduce heat & simmer for 10-15 min. until potatoes are cooked through. Stir cornstarch into coconut milk until dissolved, then add milk to pan & stir until thickened. Do not boil or milk will separate. Salt & pepper to taste & serve alone with naan bread or over rice.
½ green pepper, diced
Olive oil
2 t. minced garlic
3 boneless skinless chicken breasts, thin-sliced or cubed
2-3 T. curry powder
3 potatoes, peeled & diced
1 ½ C. water
3-4 t. chicken bouillon
1 can lite coconut milk
1 T. (heaping) cornstarch
Salt & pepper
Over medium heat, saute’ onions & green peppers in olive oil until onions are soft. Add garlic & saute 1 min. more. Add chicken & cook 2-3 min. until no longer pink. Add curry powder & cook 1-2 more minutes until fragrant. Add potatoes & stir to coat with seasoning. Add water & scrape bottom of pan to deglaze. Stir in chicken bouillon. Bring to a boil, then reduce heat & simmer for 10-15 min. until potatoes are cooked through. Stir cornstarch into coconut milk until dissolved, then add milk to pan & stir until thickened. Do not boil or milk will separate. Salt & pepper to taste & serve alone with naan bread or over rice.
Easy Strawberry Cobbler
20 oz. frozen, sliced, sweetened strawberries
1 white cake mix
1 cube butter
Partially thaw strawberries & spread evenly in greased 13X9in. baking pan. Carefully shake & spread dry cake mix over top. Thinly slice pats of butter & place evenly over cake mix. Bake at 350° for 40-45 min. until medium golden brown. Cool slightly, then serve warm with whipped cream or ice cream.
This can be made with just about any fruit. Peaches are delicious & I think blueberries would be yummy, too!
1 white cake mix
1 cube butter
Partially thaw strawberries & spread evenly in greased 13X9in. baking pan. Carefully shake & spread dry cake mix over top. Thinly slice pats of butter & place evenly over cake mix. Bake at 350° for 40-45 min. until medium golden brown. Cool slightly, then serve warm with whipped cream or ice cream.
This can be made with just about any fruit. Peaches are delicious & I think blueberries would be yummy, too!
Cool & Creamy Strawberry Cake
White cake mix
2 8oz pkgs. cream cheese
1 8oz pkg. cool whip
1 pkg. strawberry Danish dessert
2 C. powdered sugar
2 lbs. Sliced strawberries (about 6 C.)
Mix cake according to box; bake 15-20 min. @ 350 on large rimmed cookie sheet (approx. 12x17in.) Cool completely. Beat cream cheese & powdered sugar until smooth; mix in cool whip. Spread over cooled cake & chill. Cook Danish dessert as per box for pie glaze, cool. Add sliced strawberries & spread over chilled cake. Store in fridge until 30 min. before serving. Serves 24.
2 8oz pkgs. cream cheese
1 8oz pkg. cool whip
1 pkg. strawberry Danish dessert
2 C. powdered sugar
2 lbs. Sliced strawberries (about 6 C.)
Mix cake according to box; bake 15-20 min. @ 350 on large rimmed cookie sheet (approx. 12x17in.) Cool completely. Beat cream cheese & powdered sugar until smooth; mix in cool whip. Spread over cooled cake & chill. Cook Danish dessert as per box for pie glaze, cool. Add sliced strawberries & spread over chilled cake. Store in fridge until 30 min. before serving. Serves 24.
Tomato Baked Chicken
1.5 lbs. boneless, skinless chicken breasts
1 15oz. can diced tomatoes
Seasoned salt
Spray baking pan with Pam spray. Pound chicken with mallet to even out thickness. Place chicken in baking dish & sprinkle with seasoned salt. Spoon tomatoes over the top of each piece. Cover pan with foil & bake at 350 for 35 min. Serve with rice (tastes great with broth from the pan spooned over the top). Makes 6 servings.
Cooked chicken is 1 point per ounce.
1 15oz. can diced tomatoes
Seasoned salt
Spray baking pan with Pam spray. Pound chicken with mallet to even out thickness. Place chicken in baking dish & sprinkle with seasoned salt. Spoon tomatoes over the top of each piece. Cover pan with foil & bake at 350 for 35 min. Serve with rice (tastes great with broth from the pan spooned over the top). Makes 6 servings.
Cooked chicken is 1 point per ounce.
Split-Pea Soup
1 lb. (2C.) dry split peas
3 med. carrots, diced
2 ribs celery, diced
1 onion, diced (or ¼ C. dried)
½ C. mushrooms, diced
2 oz. deli ham, diced
1 t. minced garlic
¼ t. pepper
½ t. salt
8 C. chicken broth
Sort & rinse dry peas. Add everything to pot & bring to a boil. Simmer for about 1 hour or until tender & thickened. Yield 8 C.
3 points per cup
3 med. carrots, diced
2 ribs celery, diced
1 onion, diced (or ¼ C. dried)
½ C. mushrooms, diced
2 oz. deli ham, diced
1 t. minced garlic
¼ t. pepper
½ t. salt
8 C. chicken broth
Sort & rinse dry peas. Add everything to pot & bring to a boil. Simmer for about 1 hour or until tender & thickened. Yield 8 C.
3 points per cup
Rainforest Smoothie
1 banana
1/2 C frozen mango
1/2 C lite coconut milk
1/2 C orange juice
1 C baby spinach
Blend & enjoy!
1/2 C frozen mango
1/2 C lite coconut milk
1/2 C orange juice
1 C baby spinach
Blend & enjoy!
German Potato Salad
5 lbs. red potatoes, ½ in. cubes
1 lb. bacon, diced
8 hard-cooked eggs, chopped
1 lg. onion, chopped
½ t. salt
½ t. pepper
1 ½ C. mayonnaise
3 T. cider vinegar (more to taste)
2 T. Worcestershire sauce
Cook potatoes in boiling water 15-20 min. or until tender. Cook bacon in frying pan until crisp, then sauté onions in 1-2 T. of bacon drippings. Gently toss potatoes, bacon and eggs together with salt & pepper. Mix mayonnaise, vinegar & Worcestershire sauce together until well combined; stir in onions. Pour mayonnaise mixture over potato mixture & toss gently to coat. Serve warm. Makes 16-20 servings.
1 lb. bacon, diced
8 hard-cooked eggs, chopped
1 lg. onion, chopped
½ t. salt
½ t. pepper
1 ½ C. mayonnaise
3 T. cider vinegar (more to taste)
2 T. Worcestershire sauce
Cook potatoes in boiling water 15-20 min. or until tender. Cook bacon in frying pan until crisp, then sauté onions in 1-2 T. of bacon drippings. Gently toss potatoes, bacon and eggs together with salt & pepper. Mix mayonnaise, vinegar & Worcestershire sauce together until well combined; stir in onions. Pour mayonnaise mixture over potato mixture & toss gently to coat. Serve warm. Makes 16-20 servings.
Veggie Cheese Soup
4 C. water
1 head cauli, chopped
1 onion, chopped (or ¼ C. dried onions)
1 T. lemon juice
3 large carrots, shredded (approx. 1 chute full of baby carrots)
1 bunch broccoli (2-3 sections), chopped
½ C. butter, melted
¾ C. cheese powder
1 ½ t. salt
¼ t. pepper
3 C. milk (may sub chicken broth for 2 C. of the milk)
¼ - ½ t. poultry seasoning (if no chicken broth is used)
Bring water to boil. Cook cauli, onion, lemon juice & carrots until tender. Do not drain. Puree in blender until smooth. Return to pot. Add broccoli & simmer until tender, adding water ¼ C. at a time as needed if mixture is too thick. Add milk (or milk/broth mixture) to blender. With blender running on low, add butter & cheese powder; run until well blended. Add to simmering broccoli mixture, stirring constantly. Stir until heated through & thickened. Add salt, pepper & poultry seasoning to taste.
1 head cauli, chopped
1 onion, chopped (or ¼ C. dried onions)
1 T. lemon juice
3 large carrots, shredded (approx. 1 chute full of baby carrots)
1 bunch broccoli (2-3 sections), chopped
½ C. butter, melted
¾ C. cheese powder
1 ½ t. salt
¼ t. pepper
3 C. milk (may sub chicken broth for 2 C. of the milk)
¼ - ½ t. poultry seasoning (if no chicken broth is used)
Bring water to boil. Cook cauli, onion, lemon juice & carrots until tender. Do not drain. Puree in blender until smooth. Return to pot. Add broccoli & simmer until tender, adding water ¼ C. at a time as needed if mixture is too thick. Add milk (or milk/broth mixture) to blender. With blender running on low, add butter & cheese powder; run until well blended. Add to simmering broccoli mixture, stirring constantly. Stir until heated through & thickened. Add salt, pepper & poultry seasoning to taste.
Todd's Salsa
1 28 oz. can Ro-Tel Tomatoes
1 28 oz. can Whole Peeled Tomatoes
1 small white onion
4-8 Jalapeños out of a jar (The kind you put on nachos. Amount depends on how much heat you want)
1 T. Garlic Salt
3 t. Ground Cumin
2 t. Sugar
1 T. White Vinegar
We mix up all those ingredients in our food processor. If your food processor is not big enough or you don't have one you can half the recipe by using the small cans of tomatoes instead and halving the rest of the ingredients and just making it in your blender.
The last four ingredients you can play around with for the taste you want. That is about what we use. I have also added a little lime juice on occasion.
This wonderful recipe comes from my neighbor--it's our very favorite!
1 28 oz. can Whole Peeled Tomatoes
1 small white onion
4-8 Jalapeños out of a jar (The kind you put on nachos. Amount depends on how much heat you want)
1 T. Garlic Salt
3 t. Ground Cumin
2 t. Sugar
1 T. White Vinegar
We mix up all those ingredients in our food processor. If your food processor is not big enough or you don't have one you can half the recipe by using the small cans of tomatoes instead and halving the rest of the ingredients and just making it in your blender.
The last four ingredients you can play around with for the taste you want. That is about what we use. I have also added a little lime juice on occasion.
This wonderful recipe comes from my neighbor--it's our very favorite!
Best Cheese Ball
2 pkgs. cream cheese
1 C. crushed pineapple, well drained
½ C. chopped bell pepper (green, red, orange)
1 T. chopped white onion
1 t. season salt
Mix well & form into ball. Roll in chopped pecans & parsley. Serve w/ crackers.
1 C. crushed pineapple, well drained
½ C. chopped bell pepper (green, red, orange)
1 T. chopped white onion
1 t. season salt
Mix well & form into ball. Roll in chopped pecans & parsley. Serve w/ crackers.
Not Your Mamma’s Green Bean Casserole
5 cans Fancy cut/ French cut beans
8oz cream cheese
8oz sour cream
1 Pkg Ranch mix
1 lb shredded Swiss cheese
corn flakes
Mix 5 cans green beans (drained) with ranch mix, sour cream, cream cheese, and half of shredded cheese until smooth. Spread in glass 9X13 baking pan, top with rest of shredded cheese, and then top with crushed corn flakes.
Sounds like a yummy one to try!
8oz cream cheese
8oz sour cream
1 Pkg Ranch mix
1 lb shredded Swiss cheese
corn flakes
Mix 5 cans green beans (drained) with ranch mix, sour cream, cream cheese, and half of shredded cheese until smooth. Spread in glass 9X13 baking pan, top with rest of shredded cheese, and then top with crushed corn flakes.
Sounds like a yummy one to try!
Carmelitas
Crust:
2 C. flour
2 C. quick-cooking oats
1 ½ C. brown sugar
1 t. baking soda
½ t. salt
1 ¼ C. butter, softened
Filling:
1 jar (12.5oz) caramel ice cream topping
3 T. flour
¾ C. chocolate chips
¾ C. white chocolate chips
½ C. nuts or heath toffee bits!
Heat oven to 350°F. Grease 13x9-inch pan. Lightly spoon flour into measuring cup; level off. In large bowl, combine all crust ingredients; mix at low speed until crumbly.
Reserve a little less than half of crumb mixture (about 2.5 - 3 cups) for topping. Press remaining crumb mixture in bottom of greased pan. If you have to use more from stuff you had set aside that is fine! it's more important that the bottom layer doesn't have holes! Bake at 350°F for 10 minutes.
Meanwhile, in small bowl, combine caramel topping and 3 tablespoons flour; blend well.
Remove partially baked crust from oven; sprinkle with chocolate chips and the toffee bits or nuts. Drizzle evenly with caramel mixture; sprinkle with reserved crumb mixture.
Don't worry if it doesn't cover everything. When it cooks it will sort of form together and even if it doesn't it's still delicious and it will get firm when it sets!
Return to oven; bake an additional 18 to 22 minutes or until golden brown. Cool 1 hour or until completely cooled. It will be goopy and runny and won't work if you try to cut them now! You have to let it set up. Refrigerate 1 to 2 hours or until filling is set. Cut into bars.
This recipe came from my friend, Chloe. These are unbelievably good!
2 C. flour
2 C. quick-cooking oats
1 ½ C. brown sugar
1 t. baking soda
½ t. salt
1 ¼ C. butter, softened
Filling:
1 jar (12.5oz) caramel ice cream topping
3 T. flour
¾ C. chocolate chips
¾ C. white chocolate chips
½ C. nuts or heath toffee bits!
Heat oven to 350°F. Grease 13x9-inch pan. Lightly spoon flour into measuring cup; level off. In large bowl, combine all crust ingredients; mix at low speed until crumbly.
Reserve a little less than half of crumb mixture (about 2.5 - 3 cups) for topping. Press remaining crumb mixture in bottom of greased pan. If you have to use more from stuff you had set aside that is fine! it's more important that the bottom layer doesn't have holes! Bake at 350°F for 10 minutes.
Meanwhile, in small bowl, combine caramel topping and 3 tablespoons flour; blend well.
Remove partially baked crust from oven; sprinkle with chocolate chips and the toffee bits or nuts. Drizzle evenly with caramel mixture; sprinkle with reserved crumb mixture.
Don't worry if it doesn't cover everything. When it cooks it will sort of form together and even if it doesn't it's still delicious and it will get firm when it sets!
Return to oven; bake an additional 18 to 22 minutes or until golden brown. Cool 1 hour or until completely cooled. It will be goopy and runny and won't work if you try to cut them now! You have to let it set up. Refrigerate 1 to 2 hours or until filling is set. Cut into bars.
This recipe came from my friend, Chloe. These are unbelievably good!
Rolo Pretzel Turtles
1 package small regular shaped pretzels (waffle squares or rounds)
1 13-oz. package rolo candies (aprox 60 in package, unwrapped
1 package pecan halves (toasted), almonds or m&m candies
Preheat oven to 250 degrees. Cover a cookie sheet with aluminum foil and place pretzels individually to form one layer only. Place one Rolo Candy on top of each pretzel. Place the baking sheet in a 250 degree oven for 4 minutes or until the candies are softened, but not melted.
Immediately remove from the oven and quickly place a pecan half on top of a candy and push down to squish the chocolate into the pretzel and flatten out. Cool for 20 minutes, then place uncovered in refrigerator for about 20 minutes to set. Transfer to a decorative plate.
Toasting Pecans: To toast pecans, spread them out on a plate and microwave for 30 seconds at a time. Stir the pecans around with your hand in between cooking times until toasted. If you do not like pecans you can use almonds or m&m's in place of the pecans.
1 13-oz. package rolo candies (aprox 60 in package, unwrapped
1 package pecan halves (toasted), almonds or m&m candies
Preheat oven to 250 degrees. Cover a cookie sheet with aluminum foil and place pretzels individually to form one layer only. Place one Rolo Candy on top of each pretzel. Place the baking sheet in a 250 degree oven for 4 minutes or until the candies are softened, but not melted.
Immediately remove from the oven and quickly place a pecan half on top of a candy and push down to squish the chocolate into the pretzel and flatten out. Cool for 20 minutes, then place uncovered in refrigerator for about 20 minutes to set. Transfer to a decorative plate.
Toasting Pecans: To toast pecans, spread them out on a plate and microwave for 30 seconds at a time. Stir the pecans around with your hand in between cooking times until toasted. If you do not like pecans you can use almonds or m&m's in place of the pecans.
Broccoli Cheese Soup
½ C. butter
1 onion, chopped
4 C. fresh broccoli
4 (14.5 ounce) cans chicken broth
1 lb. velveeta, cubed
2 C. milk
2/3 C. cornstarch
1 C. water
In a stockpot, melt butter over medium heat. Cook onion in butter until softened. Stir in broccoli, and cover with chicken broth. Simmer until broccoli is tender, 10 to 15 minutes. Reduce heat, and stir in cheese cubes until melted. Mix in milk. In a small bowl, stir cornstarch into water until dissolved. Stir into soup; cook, stirring frequently, until thick.
1 onion, chopped
4 C. fresh broccoli
4 (14.5 ounce) cans chicken broth
1 lb. velveeta, cubed
2 C. milk
2/3 C. cornstarch
1 C. water
In a stockpot, melt butter over medium heat. Cook onion in butter until softened. Stir in broccoli, and cover with chicken broth. Simmer until broccoli is tender, 10 to 15 minutes. Reduce heat, and stir in cheese cubes until melted. Mix in milk. In a small bowl, stir cornstarch into water until dissolved. Stir into soup; cook, stirring frequently, until thick.
Fast & Easy Wheat Bread
3 C. warm water
4 C. whole wheat flour
1 T. salt
1 T. yeast (heaping tablespoon)
¼ C. oil
¼ C. honey
Mix until moist. Add 3 ¼ C. more flour gradually (I use 2 C. white flour and 1 ¼ C. wheat flour if I want lighter bread). Knead for 10 minutes. Put in 2 greased loaf pans. Put in 150 degree oven for 10-15 minutes to rise. Turn oven to 350 degrees and bake for 35 minutes.
I got this from a lady in my neighborhood. I haven't tried it yet, but it is so fast & easy, I had to add it so I could use it soon.
4 C. whole wheat flour
1 T. salt
1 T. yeast (heaping tablespoon)
¼ C. oil
¼ C. honey
Mix until moist. Add 3 ¼ C. more flour gradually (I use 2 C. white flour and 1 ¼ C. wheat flour if I want lighter bread). Knead for 10 minutes. Put in 2 greased loaf pans. Put in 150 degree oven for 10-15 minutes to rise. Turn oven to 350 degrees and bake for 35 minutes.
I got this from a lady in my neighborhood. I haven't tried it yet, but it is so fast & easy, I had to add it so I could use it soon.
Cherry Pie
2 C. flour
1 C. shortening
½ C. cold water
1 pinch salt
2 lbs. sour cherries, pitted
1¼ C. sugar
3½ T. cornstarch
1 T. butter
¼ t. almond extract
In a large bowl, combine flour and salt. Cut in the shortening until pea sized. Stir in water until mixture forms a ball. Divide dough in half and shape into balls. Wrap in plastic and refrigerate for 4 hours or overnight. Roll one ball out to fit a 9 inch pie plate. Place bottom crust in pie plate. Roll out top crust and set aside.
Preheat oven to 375°. In a saucepan, combine cherries, sugar and cornstarch; let sit for about 10 minutes. Bring to a boil over medium heat, stirring constantly. Lower the heat and simmer for 5 minutes or until the juices thicken and become translucent. Remove from heat and stir in the butter and almond extract; pour into pie shell. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape. Bake for 45 to 55 minutes, or until crust is golden brown.
This pie crust is the best I've tried. It comes out soo flaky & perfect.
1 C. shortening
½ C. cold water
1 pinch salt
2 lbs. sour cherries, pitted
1¼ C. sugar
3½ T. cornstarch
1 T. butter
¼ t. almond extract
In a large bowl, combine flour and salt. Cut in the shortening until pea sized. Stir in water until mixture forms a ball. Divide dough in half and shape into balls. Wrap in plastic and refrigerate for 4 hours or overnight. Roll one ball out to fit a 9 inch pie plate. Place bottom crust in pie plate. Roll out top crust and set aside.
Preheat oven to 375°. In a saucepan, combine cherries, sugar and cornstarch; let sit for about 10 minutes. Bring to a boil over medium heat, stirring constantly. Lower the heat and simmer for 5 minutes or until the juices thicken and become translucent. Remove from heat and stir in the butter and almond extract; pour into pie shell. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape. Bake for 45 to 55 minutes, or until crust is golden brown.
This pie crust is the best I've tried. It comes out soo flaky & perfect.
Chocolate Chip Pudding Cake
This is so easy! Make a devil’s food cake according to package directions and add a small package of chocolate or devil’s food pudding and a package of chocolate chips. No extra liquids! The cake is very moist and chewy, it’s almost brownie-like and no frosting needed! It's so good!
Got this from my neighbor, Julie Tracy.
Got this from my neighbor, Julie Tracy.
Martha's Peanut Butter Fudge Brownies
Brownies:
1 C. butter (2 sticks, no substitutions)
1/3 C. Hershey’s Cocoa
2 C. sugar
1½ C. all-purpose flour
½ t. salt
4 large eggs (at room temperature)
1 t. vanilla extract
1 (18-ounce) jar peanut butter
Fudge Frosting:
½ C. butter (1 stick)
1/3 C. whole milk (no substitutions)
10 large marshmallows
¼ C. Hershey’s Cocoa
1 (16-ounce) package powdered sugar
Melt 1 C. butter and 1/3 C. cocoa in a saucepan over low heat until butter melts, stirring constantly; remove from heat and cool slightly. Combine sugar, flour and salt in a large mixing bowl. Slowly add chocolate mixture and beat at medium speed with an electric mixer until blended. Add eggs and vanilla, beating until blended. Do not over-beat.
Spread mixture into a greased 15 x 10 inch jellyroll pan. (Note: Any other pan could result in dry brownies, undercooked brownies or the mixture overflowing the pan.) Bake in 350-degree oven for 25–30 minutes. Every oven is different, so insert a toothpick in the middle of the brownies and make sure it comes out clean. If not, cook one minute at a time until done. Don’t overcook.
Spoon mounds of peanut butter across the top of the hot brownies. As peanut butter begins to soften and melt, gently spread evenly across the top of the hot brownies. Let cool completely, and then chill for 30 minutes until peanut butter sets up firm.
For frosting, cook ½ C. butter, milk and marshmallows in a large saucepan over medium-low heat, stirring constantly, until marshmallows melt. Remove pan from heat and gradually sift in ¼ C. cocoa, beating with a hand mixer until smooth and creamy. Sift powdered sugar and gradually stir into cocoa mixture with hand mixer until smooth. Spread frosting over peanut butter; place back in fridge and chill at least another 20 minutes so fudge frosting will set.
To serve, trim off all the edges of the brownies. Cut into small squares (these are very rich). If not serving immediately, cover with foil and keep in fridge. Optional: Garnish each piece with 1/4 of a miniature peanut butter cup. Best served at room temperature.
The secret to this recipe is your pan! It must be a 15x10 jelly roll pan. Also, don't over bake. If your oven tends to bake faster, then start testing early. If your brownie does not come out looking moist, then you have over baked! They should melt in your mouth.
1 C. butter (2 sticks, no substitutions)
1/3 C. Hershey’s Cocoa
2 C. sugar
1½ C. all-purpose flour
½ t. salt
4 large eggs (at room temperature)
1 t. vanilla extract
1 (18-ounce) jar peanut butter
Fudge Frosting:
½ C. butter (1 stick)
1/3 C. whole milk (no substitutions)
10 large marshmallows
¼ C. Hershey’s Cocoa
1 (16-ounce) package powdered sugar
Melt 1 C. butter and 1/3 C. cocoa in a saucepan over low heat until butter melts, stirring constantly; remove from heat and cool slightly. Combine sugar, flour and salt in a large mixing bowl. Slowly add chocolate mixture and beat at medium speed with an electric mixer until blended. Add eggs and vanilla, beating until blended. Do not over-beat.
Spread mixture into a greased 15 x 10 inch jellyroll pan. (Note: Any other pan could result in dry brownies, undercooked brownies or the mixture overflowing the pan.) Bake in 350-degree oven for 25–30 minutes. Every oven is different, so insert a toothpick in the middle of the brownies and make sure it comes out clean. If not, cook one minute at a time until done. Don’t overcook.
Spoon mounds of peanut butter across the top of the hot brownies. As peanut butter begins to soften and melt, gently spread evenly across the top of the hot brownies. Let cool completely, and then chill for 30 minutes until peanut butter sets up firm.
For frosting, cook ½ C. butter, milk and marshmallows in a large saucepan over medium-low heat, stirring constantly, until marshmallows melt. Remove pan from heat and gradually sift in ¼ C. cocoa, beating with a hand mixer until smooth and creamy. Sift powdered sugar and gradually stir into cocoa mixture with hand mixer until smooth. Spread frosting over peanut butter; place back in fridge and chill at least another 20 minutes so fudge frosting will set.
To serve, trim off all the edges of the brownies. Cut into small squares (these are very rich). If not serving immediately, cover with foil and keep in fridge. Optional: Garnish each piece with 1/4 of a miniature peanut butter cup. Best served at room temperature.
The secret to this recipe is your pan! It must be a 15x10 jelly roll pan. Also, don't over bake. If your oven tends to bake faster, then start testing early. If your brownie does not come out looking moist, then you have over baked! They should melt in your mouth.
Caramels
1 C. sugar
1 C. real butter
1 C. brown sugar
1 C. sweetened condensed milk
1 C. Karo syrup
Cook between 244-248 degrees or until soft ball stage. Take off heat & pour into buttered pan. I keep it on medium, stirring the whole time so you don’t get burnt flakes in it. Our candy thermometer wasn’t working right, so I did the whole test in a cup of cold water. I used the thermometer for a bit of a gauge, but then when it got around where I thought it might be done, you just drop a little by teaspoon into a cold cup of fresh water, and see if you can ball it up with your fingers. Once you can do that, and it balls up to the consistency you’d like your caramels, it’s done! (Or you can try a reliable candy thermometer.) Make sure you spray or butter the pan. We pour ours onto a cookie sheet. Then let cool. Then you have to cut it all up with a sharp knife into the size of pieces you want, and cut up a bunch of waxed paper to wrap them in.
From my neighbor, Amelia Torgerson.
1 C. real butter
1 C. brown sugar
1 C. sweetened condensed milk
1 C. Karo syrup
Cook between 244-248 degrees or until soft ball stage. Take off heat & pour into buttered pan. I keep it on medium, stirring the whole time so you don’t get burnt flakes in it. Our candy thermometer wasn’t working right, so I did the whole test in a cup of cold water. I used the thermometer for a bit of a gauge, but then when it got around where I thought it might be done, you just drop a little by teaspoon into a cold cup of fresh water, and see if you can ball it up with your fingers. Once you can do that, and it balls up to the consistency you’d like your caramels, it’s done! (Or you can try a reliable candy thermometer.) Make sure you spray or butter the pan. We pour ours onto a cookie sheet. Then let cool. Then you have to cut it all up with a sharp knife into the size of pieces you want, and cut up a bunch of waxed paper to wrap them in.
From my neighbor, Amelia Torgerson.
Irresistible Caramel Dip
1½ C. brown sugar
½ C. butter
1½ C. light corn syrup
1 C. sweetened condensed milk
1 t. vanilla
¼ t. ground cinnamon
pinch of salt
Combine butter, corn syrup, sugar and milk & cook over medium heat, stirring to dissolve sugar for about 5 minutes. Stir in vanilla, cinnamon, and salt. Pour in bowl and use to dip apple, bananas or any fruit.
I got this from my neighbor--it's sooo yummy!!
½ C. butter
1½ C. light corn syrup
1 C. sweetened condensed milk
1 t. vanilla
¼ t. ground cinnamon
pinch of salt
Combine butter, corn syrup, sugar and milk & cook over medium heat, stirring to dissolve sugar for about 5 minutes. Stir in vanilla, cinnamon, and salt. Pour in bowl and use to dip apple, bananas or any fruit.
I got this from my neighbor--it's sooo yummy!!
Royal Icing
4 T. meringue powder
Scant ½ C. water
1 lb. powdered sugar
½ - 1 t. light corn syrup
Few drops clear extract (optional)
Combine the meringue powder and water. With the paddle attachment of an electric mixer, beat until combined and foamy. Sift in the powdered sugar and beat on low to combine. (Do NOT skip the sifting!) Add in the corn syrup and extract if desired. (I think the corn syrup helps keep the icing shiny.) Increase speed to med-high/high and beat for about 3-5 minutes, just until the icing is glossy and stiff peaks form. (You should be able to remove the beater from the mixer and hold up and jiggle without the peak falling.) Do not overbeat. Cover with plastic wrap touching the icing or divide and color using gel paste food colorings. This "stiff" icing is perfect for outlining and even for building gingerbread houses and monogramming. To fill in your cookies, add water to your icing a teaspoon at a time, stirring with a rubber spatula, until it is the consistency of syrup. This technique of filling a cookie with thinned icing is called "flooding." (This recipe will cover 2-3 dozen 3.5 inch cookies in 2 colors, or make 1 – 2 large or several small gingerbread houses.)
Scant ½ C. water
1 lb. powdered sugar
½ - 1 t. light corn syrup
Few drops clear extract (optional)
Combine the meringue powder and water. With the paddle attachment of an electric mixer, beat until combined and foamy. Sift in the powdered sugar and beat on low to combine. (Do NOT skip the sifting!) Add in the corn syrup and extract if desired. (I think the corn syrup helps keep the icing shiny.) Increase speed to med-high/high and beat for about 3-5 minutes, just until the icing is glossy and stiff peaks form. (You should be able to remove the beater from the mixer and hold up and jiggle without the peak falling.) Do not overbeat. Cover with plastic wrap touching the icing or divide and color using gel paste food colorings. This "stiff" icing is perfect for outlining and even for building gingerbread houses and monogramming. To fill in your cookies, add water to your icing a teaspoon at a time, stirring with a rubber spatula, until it is the consistency of syrup. This technique of filling a cookie with thinned icing is called "flooding." (This recipe will cover 2-3 dozen 3.5 inch cookies in 2 colors, or make 1 – 2 large or several small gingerbread houses.)
Martha's Gingerbread
2 t. baking soda
1 t. baking powder
2 C. butter
2 C. brown sugar
8 t. ground ginger
8 t. ground cinnamon
1 T. ground cloves
1 T. salt
4 eggs
1 ½ C. molasses
9 C. flour
In a large bowl, sift together flour, baking soda, and baking powder; set aside. In an electric mixer fitted with the paddle attachment, cream butter and brown sugar until fluffy. Mix in spices and salt. Beat in eggs & molasses. Add flour mixture; mix on low speed until thoroughly combined. Divide dough into six pieces and wrap in plastic. Chill for at least 1 hour.
Heat oven to 350 degrees. Form tablespoons of dough into balls & place on lightly greased cookie sheet. Bake 10-12 minutes. Sprinkle powdered sugar on top & serve warm.
To make rolled cookies, roll dough out on a well-floured surface to 1/4 in. thick. Cut into desired shapes & place on ungreased baking sheets. Chill until firm, about 15 minutes. Bake 10-12 min. Cool & decorate as desired.
To make gingerbread houses, roll dough out to 1/8 in. thick. Chill for 15 minutes. Bake for 12-15 minutes, or until gingerbread is firm in the center, but not dark around the edges. (You may cut into shapes & then bake or bake dough in a large sheet and then cut into shapes immediately after removing from the oven, while cookie is still hot.)
1 t. baking powder
2 C. butter
2 C. brown sugar
8 t. ground ginger
8 t. ground cinnamon
1 T. ground cloves
1 T. salt
4 eggs
1 ½ C. molasses
9 C. flour
In a large bowl, sift together flour, baking soda, and baking powder; set aside. In an electric mixer fitted with the paddle attachment, cream butter and brown sugar until fluffy. Mix in spices and salt. Beat in eggs & molasses. Add flour mixture; mix on low speed until thoroughly combined. Divide dough into six pieces and wrap in plastic. Chill for at least 1 hour.
Heat oven to 350 degrees. Form tablespoons of dough into balls & place on lightly greased cookie sheet. Bake 10-12 minutes. Sprinkle powdered sugar on top & serve warm.
To make rolled cookies, roll dough out on a well-floured surface to 1/4 in. thick. Cut into desired shapes & place on ungreased baking sheets. Chill until firm, about 15 minutes. Bake 10-12 min. Cool & decorate as desired.
To make gingerbread houses, roll dough out to 1/8 in. thick. Chill for 15 minutes. Bake for 12-15 minutes, or until gingerbread is firm in the center, but not dark around the edges. (You may cut into shapes & then bake or bake dough in a large sheet and then cut into shapes immediately after removing from the oven, while cookie is still hot.)
Vanilla-Almond Sugar Cookies
3 C. unbleached, all-purpose flour
2 t. baking powder
1 C sugar (I use sugar that I've stored vanilla beans in)
2 sticks (salted) butter, cold
1 egg
¾ t. pure vanilla extract
½ t. pure almond extract
Preheat oven to 350.
Combine the flour and baking powder; set aside. Cream the sugar and butter. Add the egg and extracts and mix. Gradually add the flour mixture and beat just until combined, scraping down the bowl, especially the bottom.
The dough will be crumbly, so knead it together with your hands as you scoop it out of the bowl for rolling.
Roll onto a floured surface and cut into shapes. Place on parchment lined baking sheets (I recommend freezing the cut out shape on the baking sheet for 5 minutes before baking) and bake for 10-12 minutes. Let sit a few minutes on the sheet, then transfer to a cooling rack.
2 t. baking powder
1 C sugar (I use sugar that I've stored vanilla beans in)
2 sticks (salted) butter, cold
1 egg
¾ t. pure vanilla extract
½ t. pure almond extract
Preheat oven to 350.
Combine the flour and baking powder; set aside. Cream the sugar and butter. Add the egg and extracts and mix. Gradually add the flour mixture and beat just until combined, scraping down the bowl, especially the bottom.
The dough will be crumbly, so knead it together with your hands as you scoop it out of the bowl for rolling.
Roll onto a floured surface and cut into shapes. Place on parchment lined baking sheets (I recommend freezing the cut out shape on the baking sheet for 5 minutes before baking) and bake for 10-12 minutes. Let sit a few minutes on the sheet, then transfer to a cooling rack.
Lion House Pie Dough/Crust
1½ C. pastry flour
1½ C. bread flour
(or 3 C. all-purpose flour)
1 T. sugar
1 t. salt
½ t. baking powder
1 T. nonfat dry milk, powdered
¼ C. butter
¼ C. margarine
1/3 C. lard
1/3 C. shortening
½ C. cold water
(May need up to 1 T. more water)
Measure all dry ingredients in a medium bowl and stir well with a spoon. Measure all fats and place on top of the dry ingredients. Cut fats into the dry ingredients with a pastry blender, table knives or rub it together with your hands until it is the size of small peas. Add the ½ C. water all at one time and mix together with a fork or mix lightly with your hands.
Divide dough into two or three portions (depending on how thick you want your crust). Roll out first portion of dough and line your pie tin with it. Roll out the second portion of dough. Fold in half and cut steam slits into the fold.
Fill pie crust with filling. Brush the dough on the edge of the pie tin with water. Place the folded top crust onto the fruit filling and unfold it, making sure it goes to the edge of the pie. Seal the two crusts together. Brush the top with half and half and sprinkle with sugar and bake.
Most fruit pies can be baked at 375 degrees for 45 - 55 minutes.
Yield: 2 -3 shells
1½ C. bread flour
(or 3 C. all-purpose flour)
1 T. sugar
1 t. salt
½ t. baking powder
1 T. nonfat dry milk, powdered
¼ C. butter
¼ C. margarine
1/3 C. lard
1/3 C. shortening
½ C. cold water
(May need up to 1 T. more water)
Measure all dry ingredients in a medium bowl and stir well with a spoon. Measure all fats and place on top of the dry ingredients. Cut fats into the dry ingredients with a pastry blender, table knives or rub it together with your hands until it is the size of small peas. Add the ½ C. water all at one time and mix together with a fork or mix lightly with your hands.
Divide dough into two or three portions (depending on how thick you want your crust). Roll out first portion of dough and line your pie tin with it. Roll out the second portion of dough. Fold in half and cut steam slits into the fold.
Fill pie crust with filling. Brush the dough on the edge of the pie tin with water. Place the folded top crust onto the fruit filling and unfold it, making sure it goes to the edge of the pie. Seal the two crusts together. Brush the top with half and half and sprinkle with sugar and bake.
Most fruit pies can be baked at 375 degrees for 45 - 55 minutes.
Yield: 2 -3 shells
Pumpkin Chiffon Pie
4 oz. cream cheese, softened
1 T. milk
1 T. sugar
1½ C. Cool Whip
1 graham cracker pie crust
1 C. milk
2 pkgs. (4 serving size) Jell-O instant vanilla pudding
1 16 oz. can pumpkin
1 t. ground cinnamon
½ t. ground ginger
¼ t. ground cloves
Mix cream cheese, milk and sugar in large bowl until smooth. Gently stir in whipped topping. Spread on bottom of crust.
Pour 1 cup milk into bowl. Add pudding mix. Beat until well blended, 1 to 2 minutes. Mixture will be thick. Stir in pumpkin and spices; mix well. Spread over cream cheese layer.Refrigerate at least 3 hours.
Garnish with additional whipped topping and nuts if desired. Makes 8 servings.
This recipe is courtesy of the amazing Coleen Terry! I like to use the graham cracker crust that is a little larger than average (it says "2 more servings" on it.) Some common stores have it and some don't. I also like to shake a little cinnamon on top of the last layer of cool whip for presentation.
1 T. milk
1 T. sugar
1½ C. Cool Whip
1 graham cracker pie crust
1 C. milk
2 pkgs. (4 serving size) Jell-O instant vanilla pudding
1 16 oz. can pumpkin
1 t. ground cinnamon
½ t. ground ginger
¼ t. ground cloves
Mix cream cheese, milk and sugar in large bowl until smooth. Gently stir in whipped topping. Spread on bottom of crust.
Pour 1 cup milk into bowl. Add pudding mix. Beat until well blended, 1 to 2 minutes. Mixture will be thick. Stir in pumpkin and spices; mix well. Spread over cream cheese layer.Refrigerate at least 3 hours.
Garnish with additional whipped topping and nuts if desired. Makes 8 servings.
This recipe is courtesy of the amazing Coleen Terry! I like to use the graham cracker crust that is a little larger than average (it says "2 more servings" on it.) Some common stores have it and some don't. I also like to shake a little cinnamon on top of the last layer of cool whip for presentation.
Chocolate Chip Pumpkin Bread
3 C. flour
2 t. ground cinnamon
1 t. salt
1 t. baking soda
4 eggs
2 C. sugar
2 C. canned pumpkin
1½ C. canola oil
1½ C. Semi-Sweet Chocolate Chips
In a large bowl, combine the flour, cinnamon, salt and baking soda. In another bowl, beat the eggs, sugar, pumpkin and oil. Stir into dry ingredients just until moistened. Fold in chocolate chips. Pour into two greased 8 x 4 in. loaf pans. Bake at 350° for 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Yield: 2 loaves
I like to add fruit puree or something in place of some of the oil. Mashed bananas are good, applesauce, or even just extra pumpkin.
2 t. ground cinnamon
1 t. salt
1 t. baking soda
4 eggs
2 C. sugar
2 C. canned pumpkin
1½ C. canola oil
1½ C. Semi-Sweet Chocolate Chips
In a large bowl, combine the flour, cinnamon, salt and baking soda. In another bowl, beat the eggs, sugar, pumpkin and oil. Stir into dry ingredients just until moistened. Fold in chocolate chips. Pour into two greased 8 x 4 in. loaf pans. Bake at 350° for 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Yield: 2 loaves
I like to add fruit puree or something in place of some of the oil. Mashed bananas are good, applesauce, or even just extra pumpkin.
White Chili with Chicken
30 oz. canned Great Northern beans
12.5 oz. canned chicken breast
¼ C. dehydrated onions
3 t. garlic powder
1 can corn
2 t. cumin
½ t. ground oregano (1 t. dried)
1 can chopped green chilies
1 ½ C. chicken broth
3 – 5 t. chili powder (3 t. is very mild)
¼ C. lime juice
Toppings: grated cheese, sour cream, diced tomatoes, tortilla chips
Mix all ingredients (add all juices in cans) except lime juice & toppings together in a large pot. Simmer uncovered 20 minutes. Just before serving, stir in lime juice. Top with cheese, tomato, sour cream & crushed tortilla chips.
This has become our favorite kind of chili. It comes together very quick & easy when you’re short on time, but it tastes great!
12.5 oz. canned chicken breast
¼ C. dehydrated onions
3 t. garlic powder
1 can corn
2 t. cumin
½ t. ground oregano (1 t. dried)
1 can chopped green chilies
1 ½ C. chicken broth
3 – 5 t. chili powder (3 t. is very mild)
¼ C. lime juice
Toppings: grated cheese, sour cream, diced tomatoes, tortilla chips
Mix all ingredients (add all juices in cans) except lime juice & toppings together in a large pot. Simmer uncovered 20 minutes. Just before serving, stir in lime juice. Top with cheese, tomato, sour cream & crushed tortilla chips.
This has become our favorite kind of chili. It comes together very quick & easy when you’re short on time, but it tastes great!
Café Rio Style Chicken Salad
Lime Rice: eight ¼ C. servings
1 C. dry rice cooked in 2 C. chicken broth
1 clove garlic, minced
1 t. finely grated lime zest
2 T. lime juice
½ t. kosher salt
1 C. chopped onion (optional)
2 T. minced cilantro (optional)
Combine all ingredients except cilantro & cook in rice cooker. Add cilantro after cooking, if desired.
Chicken: eight ½ C. servings
4 chicken breasts
1 yellow onion, sliced
2 cans diced green chilies
2 C. chicken broth, plus enough water to cover chicken
1 t. cumin
Salt to taste
Combine in slow cooker & cook on low 10-12 hours (meat will shred itself).
Black beans: eight ½ C. servings
2 15 oz. cans black beans
1 tomato, chopped
½ onion, chopped
½ bell pepper, chopped
1 clove garlic, minced
½ t. kosher salt
Combine in saucepan & bring to a boil; reduce heat & simmer 20 minutes.
Pico de Gallo:
2 tomatoes
½ onion
¼ - ½ green bell pepper
A few sprigs of cilantro
Salt to taste
Chop all; mix together & refrigerate at least 1 hour.
Dressing: eight servings, 2T each
1 8oz. bottle hidden valley ranch salad dressing
1 T. lime juice
3 – 4 tomatillos, peeled & quartered
1 – 2 crushed garlic cloves
¼ - ½ C. fresh cilantro, not chopped
Combine in blender, blend until smooth. Refrigerate at least 1 hour before serving.
Serve Café Rio style by layering over a warm tortilla with plenty of lettuce. Top with sour cream & guacamole if desired.
1 C. dry rice cooked in 2 C. chicken broth
1 clove garlic, minced
1 t. finely grated lime zest
2 T. lime juice
½ t. kosher salt
1 C. chopped onion (optional)
2 T. minced cilantro (optional)
Combine all ingredients except cilantro & cook in rice cooker. Add cilantro after cooking, if desired.
Chicken: eight ½ C. servings
4 chicken breasts
1 yellow onion, sliced
2 cans diced green chilies
2 C. chicken broth, plus enough water to cover chicken
1 t. cumin
Salt to taste
Combine in slow cooker & cook on low 10-12 hours (meat will shred itself).
Black beans: eight ½ C. servings
2 15 oz. cans black beans
1 tomato, chopped
½ onion, chopped
½ bell pepper, chopped
1 clove garlic, minced
½ t. kosher salt
Combine in saucepan & bring to a boil; reduce heat & simmer 20 minutes.
Pico de Gallo:
2 tomatoes
½ onion
¼ - ½ green bell pepper
A few sprigs of cilantro
Salt to taste
Chop all; mix together & refrigerate at least 1 hour.
Dressing: eight servings, 2T each
1 8oz. bottle hidden valley ranch salad dressing
1 T. lime juice
3 – 4 tomatillos, peeled & quartered
1 – 2 crushed garlic cloves
¼ - ½ C. fresh cilantro, not chopped
Combine in blender, blend until smooth. Refrigerate at least 1 hour before serving.
Serve Café Rio style by layering over a warm tortilla with plenty of lettuce. Top with sour cream & guacamole if desired.
Curried Pumpkin Soup
½ lb. fresh mushrooms, sliced
½ C. chopped onion
2 T. butter
2 T. all-purpose flour
½-1 t. curry powder
3 C. vegetable broth
1 can (15 ounces) solid-pack pumpkin
1 can (12 ounces) evaporated milk
1 T. honey
½ t. salt
¼ t. pepper
¼ t. ground nutmeg
Minced chives
In a large saucepan, saute the mushrooms and onion in butter until tender. Stir in the flour and curry powder until blended. Gradually add the broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the pumpkin, milk, honey, salt, pepper and nutmeg; heat through. Garnish with chives if desired. Yield: 7 servings.
½ C. chopped onion
2 T. butter
2 T. all-purpose flour
½-1 t. curry powder
3 C. vegetable broth
1 can (15 ounces) solid-pack pumpkin
1 can (12 ounces) evaporated milk
1 T. honey
½ t. salt
¼ t. pepper
¼ t. ground nutmeg
Minced chives
In a large saucepan, saute the mushrooms and onion in butter until tender. Stir in the flour and curry powder until blended. Gradually add the broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the pumpkin, milk, honey, salt, pepper and nutmeg; heat through. Garnish with chives if desired. Yield: 7 servings.
Angel Sugar Cookies
2 large eggs
1 C. canola Oil
2 sticks butter, Softened
1 C. sugar, plus extra for sprinkling
1 C. powdered sugar
1 t. vanilla extract
4 C. plus 2 T. all-purpose flour
1 t. salt
1 t. baking soda
1 t. cream of tartar
Preheat oven to 350°F. In a large mixing bowl, cream together eggs, oil, butter, sugars, and vanilla. Add remaining ingredients and mix well. Cover and refrigerate dough one hour. Using a cookie scoop, drop balls of dough onto an ungreased cookie sheet. Smear a dab of butter all over the bottom of a glass, then dip the glass in granulated sugar. Use the glass to flatten each ball of dough, dipping again into the sugar each time. Repeat until all are flattened. Bake for 9-11 minutes, until cookies are just barely turning brown—don’t overbrown! Allow to cool before eating. Cookies are ultra-crumbly!
1 C. canola Oil
2 sticks butter, Softened
1 C. sugar, plus extra for sprinkling
1 C. powdered sugar
1 t. vanilla extract
4 C. plus 2 T. all-purpose flour
1 t. salt
1 t. baking soda
1 t. cream of tartar
Preheat oven to 350°F. In a large mixing bowl, cream together eggs, oil, butter, sugars, and vanilla. Add remaining ingredients and mix well. Cover and refrigerate dough one hour. Using a cookie scoop, drop balls of dough onto an ungreased cookie sheet. Smear a dab of butter all over the bottom of a glass, then dip the glass in granulated sugar. Use the glass to flatten each ball of dough, dipping again into the sugar each time. Repeat until all are flattened. Bake for 9-11 minutes, until cookies are just barely turning brown—don’t overbrown! Allow to cool before eating. Cookies are ultra-crumbly!
Brigham City Peach Cobbler Recipe
¾ C. packed brown sugar
1 ½ T. cornstarch
½ C. water
1 t. almond extract
4 C. peeled and sliced fresh peaches
1 T. lemon juice
1 T. butter
1 C. flour
2 T. sugar
1 ½ t. baking powder
¼ t. salt
¼ C. butter
1 egg slightly beaten
¼ C. milk
Ice cream or whipped topping
For filling, in a large saucepan combine brown sugar and cornstarch. Stir in water. Cook and stir until thickened and bubbly; add almond extract. Stir in peaches, lemon juice, and the 1 tablespoon butter; heat through and keep warm while preparing topping.
For topping, stir together flour, sugar, baking powder, and salt. Cut in the 1/4 cup butter until mixture resembles coarse crumbs. In a separate bowl combine egg and milk; add all at once to flour mixture, stirring just to moisten.
Turn hot filling into a greased 1.5 or 2-quart casserole dish. Immediately spoon topping on in 6 mounds. Bake at 400° F. for approximately 20 minutes. Makes 6 servings.
1 ½ T. cornstarch
½ C. water
1 t. almond extract
4 C. peeled and sliced fresh peaches
1 T. lemon juice
1 T. butter
1 C. flour
2 T. sugar
1 ½ t. baking powder
¼ t. salt
¼ C. butter
1 egg slightly beaten
¼ C. milk
Ice cream or whipped topping
For filling, in a large saucepan combine brown sugar and cornstarch. Stir in water. Cook and stir until thickened and bubbly; add almond extract. Stir in peaches, lemon juice, and the 1 tablespoon butter; heat through and keep warm while preparing topping.
For topping, stir together flour, sugar, baking powder, and salt. Cut in the 1/4 cup butter until mixture resembles coarse crumbs. In a separate bowl combine egg and milk; add all at once to flour mixture, stirring just to moisten.
Turn hot filling into a greased 1.5 or 2-quart casserole dish. Immediately spoon topping on in 6 mounds. Bake at 400° F. for approximately 20 minutes. Makes 6 servings.
Egg Rolls
1 lb. ground sausage (or firm tofu, drained & crumbled)
1 t. minced ginger (or 1/2 t. ground)
2 C. thinly sliced & chopped cabbage
¼ lb. bean sprouts (or 2 C. additional cabbage)
1/2 C. shredded carrot
3 green onions, finely chopped (or 1 t. onion pwd.)
½ -1 t. sesame oil or 2 T. oyster sauce
20 egg roll wrappers
Vegetable oil for frying
Sweet & sour sauce
Stir-fry meat or tofu and ginger in large skillet over high heat until lightly browned, 2-3 minutes. Add cabbage, bean sprouts, carrot & green onions; cook 2 min. Stir in sesame oil or oyster sauce. Let mixture cool. Use 2 T. filling for each egg roll. Place filling in a diagonal strip on center of wrapper. Fold bottom corner over filling & roll snugly half-way to cover filling. Fold both side corners into center (it should look like an opened envelope). Moisten edges of top flap & roll bottom up over flap to seal. Lay flap-side down until ready to cook. Deep-fry at 350-375, a few at a time, turning occasionally, until golden (approx. 2-3 min.). Drain on paper towels. Serve with sweet & sour sauce.
Perfect Bread
2/3 C. water
1/3 C. sugar
3/4 t. salt
1 T. yeast
1/3 C. margarine or shortening
1 egg
2 1/4 C. white flour
Mix & bake according to bread maker instructions. Remove from pan & cool on rack for 10 min.
For wheat bread, substitute 1/2 C. wheat flour for 1/2 C. white flour. Optional: add 1/4 C. sunflower seeds for a change.
Makes 1 lb. loaf.
1/3 C. sugar
3/4 t. salt
1 T. yeast
1/3 C. margarine or shortening
1 egg
2 1/4 C. white flour
Mix & bake according to bread maker instructions. Remove from pan & cool on rack for 10 min.
For wheat bread, substitute 1/2 C. wheat flour for 1/2 C. white flour. Optional: add 1/4 C. sunflower seeds for a change.
Makes 1 lb. loaf.
Bread
1/3 C. dry milk
1/2 C. potato flakes
3 C. warm water
1/2 C. applesauce
1/2 C. sugar
1 T. salt
2 eggs, beaten
7 C. flour
1 pkg. yeast
Mix: dry milk, sugar, salt, potato flakes, yeast w/ water, and applesauce. Add eggs. Add 3 C. flour, beat well. Let set for 20 min. Add rest of flour; beat well. Dough should be soft. Shape & let raise. Bake at 400º for 10 min. then 350º for 20 min.
1/2 C. potato flakes
3 C. warm water
1/2 C. applesauce
1/2 C. sugar
1 T. salt
2 eggs, beaten
7 C. flour
1 pkg. yeast
Mix: dry milk, sugar, salt, potato flakes, yeast w/ water, and applesauce. Add eggs. Add 3 C. flour, beat well. Let set for 20 min. Add rest of flour; beat well. Dough should be soft. Shape & let raise. Bake at 400º for 10 min. then 350º for 20 min.
Bamboo Ribs
For about 10 lbs. ribs, chopped to separate
In a large pot or wok combine:
4 C. prepared Teriyaki sauce (see previous post)
2½ C. water
2 sm. cans tomato sauce
½ C. white vinegar
5 pieces star dry anise
2/3 C. brown sugar
Mix until blended; pour over ribs. Cook for 2½ hours covered with lid. Uncover lid—cook longer, stirring often during cooking. This cooking process of uncovering lid & cooking with the lid helps ribs to not fall apart until tender. During the process you can thicken gravy & continue cooking, lowering heat till soft & tender.
Thicken sauce with about 1 C. cornstarch flour mixture/water enough to smooth. This process gives ribs a glazed look and will taste so much nicer.
Push ribs to one side of pot to thicken or remove ribs to another waiting pot so you can properly fix & thicken gravy. Strain gravy for a smoother sauce to discard any unwanted this & that from cooking process. Fix the flavor, more brown sugar according to taste, more mirin for that smoother flavor. Continue to cook in sauce. Enjoy.
I received this recipe from the former owner of Bamboo Hut restaurant while serving a mission in Hawaii.
In a large pot or wok combine:
4 C. prepared Teriyaki sauce (see previous post)
2½ C. water
2 sm. cans tomato sauce
½ C. white vinegar
5 pieces star dry anise
2/3 C. brown sugar
Mix until blended; pour over ribs. Cook for 2½ hours covered with lid. Uncover lid—cook longer, stirring often during cooking. This cooking process of uncovering lid & cooking with the lid helps ribs to not fall apart until tender. During the process you can thicken gravy & continue cooking, lowering heat till soft & tender.
Thicken sauce with about 1 C. cornstarch flour mixture/water enough to smooth. This process gives ribs a glazed look and will taste so much nicer.
Push ribs to one side of pot to thicken or remove ribs to another waiting pot so you can properly fix & thicken gravy. Strain gravy for a smoother sauce to discard any unwanted this & that from cooking process. Fix the flavor, more brown sugar according to taste, more mirin for that smoother flavor. Continue to cook in sauce. Enjoy.
I received this recipe from the former owner of Bamboo Hut restaurant while serving a mission in Hawaii.
Teriyaki Chicken
For about 10 lbs. chicken thighs, wings or cut-up chicken meat.
3 C. basic teriyaki sauce (see previous post)
2 C. water
1 T. chicken base
½ C. brown sugar
¼ C. sesame oil
¼ C. oyster sauce
1 T. powdered onion
Blend, pour over chicken & cook. Chicken meats cook faster—45 min. covered; stir often. 45 min. uncovered & continue cooking process. Thicken w/ cornstarch for that glaze good looks. Always toward end of cooking fix flavor & taste as needed. Add brown sugar to taste & Mirin for a richer, smoother flavor. Sprinkle green onions & sesame seeds for good looks.
I received this recipe from the former owner of Bamboo Hut restaurant while serving a mission in Hawaii.
3 C. basic teriyaki sauce (see previous post)
2 C. water
1 T. chicken base
½ C. brown sugar
¼ C. sesame oil
¼ C. oyster sauce
1 T. powdered onion
Blend, pour over chicken & cook. Chicken meats cook faster—45 min. covered; stir often. 45 min. uncovered & continue cooking process. Thicken w/ cornstarch for that glaze good looks. Always toward end of cooking fix flavor & taste as needed. Add brown sugar to taste & Mirin for a richer, smoother flavor. Sprinkle green onions & sesame seeds for good looks.
I received this recipe from the former owner of Bamboo Hut restaurant while serving a mission in Hawaii.
Basic Teriyaki Sauce
5 C. Shoyo sauce
8 C. sugar (4 C. brown, 4 C. white)
½ C. fresh minced garlic
½ C. fresh minced ginger
¼ C. Mirin (may use dry cooking sherry)
2 T. powdered onion or sliced green onion
Mix until well blended. Can heat on stove to warm just enough to dissolve sugar.
I received this recipe from the former owner of Bamboo Hut restaurant.
8 C. sugar (4 C. brown, 4 C. white)
½ C. fresh minced garlic
½ C. fresh minced ginger
¼ C. Mirin (may use dry cooking sherry)
2 T. powdered onion or sliced green onion
Mix until well blended. Can heat on stove to warm just enough to dissolve sugar.
I received this recipe from the former owner of Bamboo Hut restaurant.
Seafood Wontons
3 lbs. cream cheese
1 T. Lawry’s garlic salt
½ t. black pepper
1 T. powdered onion
1 t. horseradish
Combine all the above; mix well & set aside.
1 C. minced onion
1 C. minced celery
2/3 C. thinly sliced green onions
1 lb. imitation crab meat (squeeze to remove some juices, but not too dry)
Combine minced onion & celery with cream cheese mixture. Gently fold in crab meat & green onion until well combined. Put a little filling in wonton wrappers & fry until golden brown.
Wontons may be frozen for later use. Fry until light golden brown, then drain on paper towels. Freeze in single layer, then wrap well. Later, defrost wontons then fry until golden brown.
For variety, try substituting chopped salad shrimp for crab meat.
This recipe was given to me by the former owner of Bamboo Hut restaurant while I was serving a mission in Hawaii.
1 T. Lawry’s garlic salt
½ t. black pepper
1 T. powdered onion
1 t. horseradish
Combine all the above; mix well & set aside.
1 C. minced onion
1 C. minced celery
2/3 C. thinly sliced green onions
1 lb. imitation crab meat (squeeze to remove some juices, but not too dry)
Combine minced onion & celery with cream cheese mixture. Gently fold in crab meat & green onion until well combined. Put a little filling in wonton wrappers & fry until golden brown.
Wontons may be frozen for later use. Fry until light golden brown, then drain on paper towels. Freeze in single layer, then wrap well. Later, defrost wontons then fry until golden brown.
For variety, try substituting chopped salad shrimp for crab meat.
This recipe was given to me by the former owner of Bamboo Hut restaurant while I was serving a mission in Hawaii.
Carmel Popcorn
1 C. brown sugar
1 square butter
½ C. Karo syrup
Cook on medium heat, stirring, until it comes to a soft boil. Boil 3 minutes and add 1 t. vanilla; pour over popcorn.
1 square butter
½ C. Karo syrup
Cook on medium heat, stirring, until it comes to a soft boil. Boil 3 minutes and add 1 t. vanilla; pour over popcorn.
Pork Picadillo Triangles
Pork:
1 ¼ lbs. pork shoulder
½ medium onion
2 cloves garlic, peeled & crushed
½ t. salt
Cut all fat from meat & cut in chunks. Put everything in a saucepan with barely water to cover. Boil, then simmer-boil until pork is tender & flakes easily—about 70 minutes. Cool in broth.
Filling:
2 T. oil
½ med. onion
1 large garlic clove, chopped
¼ t. cloves, ground
¼ t. cinnamon, ground
½ t. fresh ground pepper
3-4 t. currants (substitute raisins)
2 T. slivered almonds
2 heaping T. candied fruit
(pineapple or apricots, etc.)
2 fresh jalapenos, skinned
8 oz. peeled, seeded tomatoes
Sea salt to taste
1 box phyllo dough, thawed in fridge 1 day
Heat oil & lightly sauté onion & garlic. Meanwhile, chop meat on/off in processor until loosely shredded. Return meat to onion pan & sauté 1-2 minutes. Put meat into food processor again & add everything else.
Pulse on/off until everything is finely minced & well combined. Add another 1-2 T. oil if it appears dry. Add more chiles if you like it spicier. Fill about 30 triangles of phyllo. Run sharp knife down the side of all layers of phyllo to cut a 2 ½ in. strip. Each time you take out a sheet, butter edges liberally & quickly with clarified butter. Lay another sheet on top of first. Butter again. Fill & roll, like a flag fold, or just roll like a cigar. Do not let any filling slip out of folds or it will stick to the sheet. Always bake on parchment paper. These can be frozen, without touching each other, & then bagged. Carefully place back on parchment paper & thaw 20 minutes before cooking. Cook in moderately hot oven.
I got this from Grace Wilson-Fletcher. I lived with her when I was doing my internship in D.C. She is a caterer and studied at L'Acadamie de Cuisine where she got this recipe.
1 ¼ lbs. pork shoulder
½ medium onion
2 cloves garlic, peeled & crushed
½ t. salt
Cut all fat from meat & cut in chunks. Put everything in a saucepan with barely water to cover. Boil, then simmer-boil until pork is tender & flakes easily—about 70 minutes. Cool in broth.
Filling:
2 T. oil
½ med. onion
1 large garlic clove, chopped
¼ t. cloves, ground
¼ t. cinnamon, ground
½ t. fresh ground pepper
3-4 t. currants (substitute raisins)
2 T. slivered almonds
2 heaping T. candied fruit
(pineapple or apricots, etc.)
2 fresh jalapenos, skinned
8 oz. peeled, seeded tomatoes
Sea salt to taste
1 box phyllo dough, thawed in fridge 1 day
Heat oil & lightly sauté onion & garlic. Meanwhile, chop meat on/off in processor until loosely shredded. Return meat to onion pan & sauté 1-2 minutes. Put meat into food processor again & add everything else.
Pulse on/off until everything is finely minced & well combined. Add another 1-2 T. oil if it appears dry. Add more chiles if you like it spicier. Fill about 30 triangles of phyllo. Run sharp knife down the side of all layers of phyllo to cut a 2 ½ in. strip. Each time you take out a sheet, butter edges liberally & quickly with clarified butter. Lay another sheet on top of first. Butter again. Fill & roll, like a flag fold, or just roll like a cigar. Do not let any filling slip out of folds or it will stick to the sheet. Always bake on parchment paper. These can be frozen, without touching each other, & then bagged. Carefully place back on parchment paper & thaw 20 minutes before cooking. Cook in moderately hot oven.
I got this from Grace Wilson-Fletcher. I lived with her when I was doing my internship in D.C. She is a caterer and studied at L'Acadamie de Cuisine where she got this recipe.
Wassail
2 qt. apple cider
2 C. orange juice (pulp free)
2 C. pineapple juice
½ C. lemon juice
1 C. sugar
1 t. vanilla
12 whole cloves
4 cinnamon sticks
Bring ingredients to a boil. Reduce heat, simmer 10-15 minutes. Remove cinnamon sticks & cloves. Strain, if desired. If possible, chill overnight to allow flavors to blend. Serve warm. Makes 3½ quarts.
*To serve in punch bowl, stud orange slices w/ cloves & float in wassail.
2 C. orange juice (pulp free)
2 C. pineapple juice
½ C. lemon juice
1 C. sugar
1 t. vanilla
12 whole cloves
4 cinnamon sticks
Bring ingredients to a boil. Reduce heat, simmer 10-15 minutes. Remove cinnamon sticks & cloves. Strain, if desired. If possible, chill overnight to allow flavors to blend. Serve warm. Makes 3½ quarts.
*To serve in punch bowl, stud orange slices w/ cloves & float in wassail.
Best Shrimp Dip
1 8 ounce cream cheese
1 pint small curd cottage cheese
1 T. freshly grated onion
2 T. mayo
1 can of shrimp
Using electric blender, combine cream cheese and cottage cheese; blend until light and creamy. Add mayo and onion. With a spoon blend, in drained shrimp and add shrimp juice to consistency desired. Add onion salt and garlic salt as desired. Chill at least 3 hours before serving.
1 pint small curd cottage cheese
1 T. freshly grated onion
2 T. mayo
1 can of shrimp
Using electric blender, combine cream cheese and cottage cheese; blend until light and creamy. Add mayo and onion. With a spoon blend, in drained shrimp and add shrimp juice to consistency desired. Add onion salt and garlic salt as desired. Chill at least 3 hours before serving.
Savory Cheese Triangles in Phyllo
(Plus: How to Clarify the Butter)
¼ lb. butter
2 lbs. leeks, white part only
6 oz. Montrachet or similar chevre
(goat cheese)
½ phyllo sheets
½ - ¾ lb. butter, clarified, for phyllo
Cut off all but 1” of soft green leaves of the leeks. Cut bottom of leek in an “X” & slice very thin. Soak in water & pull leeks out of water with strainer. Soak again. (Leeks are a root vegetable & very muddy!) Saute washed & sliced leeks in ¼ lb. butter about 10 minutes. Remove leeks & cool. Add crumbled cheese & stir into leeks. Taste for salt & pepper. Cut phyllo strips about 2 ½ inches wide with a sharp knife! Butter edges well. Lay another strip on top. Add filling on bottom & roll the flag fold. “Flash freeze” on cookie sheet covered with parchment paper. Later you can transfer them to bags & they won’t stick together. At serving time, defrost on cookie sheet with parchment about 20 minutes. Bake in 400° oven 11-12 minutes until barely light golden brown. Serve.
Clarified butter: allows you to cook at 400° without the butter burning or smoking. Simply boil butter on low heat in a heavy pan until butter is very clear, about 10 minutes. Scoop foam off the top & discard the “whey” at the bottom. It does reduce the volume of finished butter by one-half.
¼ lb. butter
2 lbs. leeks, white part only
6 oz. Montrachet or similar chevre
(goat cheese)
½ phyllo sheets
½ - ¾ lb. butter, clarified, for phyllo
Cut off all but 1” of soft green leaves of the leeks. Cut bottom of leek in an “X” & slice very thin. Soak in water & pull leeks out of water with strainer. Soak again. (Leeks are a root vegetable & very muddy!) Saute washed & sliced leeks in ¼ lb. butter about 10 minutes. Remove leeks & cool. Add crumbled cheese & stir into leeks. Taste for salt & pepper. Cut phyllo strips about 2 ½ inches wide with a sharp knife! Butter edges well. Lay another strip on top. Add filling on bottom & roll the flag fold. “Flash freeze” on cookie sheet covered with parchment paper. Later you can transfer them to bags & they won’t stick together. At serving time, defrost on cookie sheet with parchment about 20 minutes. Bake in 400° oven 11-12 minutes until barely light golden brown. Serve.
Clarified butter: allows you to cook at 400° without the butter burning or smoking. Simply boil butter on low heat in a heavy pan until butter is very clear, about 10 minutes. Scoop foam off the top & discard the “whey” at the bottom. It does reduce the volume of finished butter by one-half.
Hot Spinach Dip
2 C. (8 oz.) shredded Monterey Jack cheese
1 10 oz. pkg. frozen chopped spinach
(thawed & squeezed dry)
8 oz. cream cheese, cubed
2 Roma tomatoes, seeded & chopped
½ - ¾ C. grated onion
1/3 C. half & half cream
¼ t. ground red pepper
¼ t. garlic powder
Combine ingredients in bowl. Transfer to a greased 1½-quart baking dish. Bake at 375° for 20-25 min. or until bubbly. Serve with crackers or pita chips.
1 10 oz. pkg. frozen chopped spinach
(thawed & squeezed dry)
8 oz. cream cheese, cubed
2 Roma tomatoes, seeded & chopped
½ - ¾ C. grated onion
1/3 C. half & half cream
¼ t. ground red pepper
¼ t. garlic powder
Combine ingredients in bowl. Transfer to a greased 1½-quart baking dish. Bake at 375° for 20-25 min. or until bubbly. Serve with crackers or pita chips.
Lion House Cheese Logs
1 8 oz. pkg. cream cheese
1 5 oz. blue cheese spread
1 C. shredded cheddar
Garlic salt, celery salt, onion salt—to taste
(about ½ t. each)
Chopped parsley or nuts (about 1 C.)
Beat cheeses together until smooth. Add seasonings to taste. Form into ball or log; roll in chopped nuts or parsley.
Makes 2 logs; serves about 25
I mix this up in a mixer & add a few nuts with the cheeses in addition to rolling.
1 5 oz. blue cheese spread
1 C. shredded cheddar
Garlic salt, celery salt, onion salt—to taste
(about ½ t. each)
Chopped parsley or nuts (about 1 C.)
Beat cheeses together until smooth. Add seasonings to taste. Form into ball or log; roll in chopped nuts or parsley.
Makes 2 logs; serves about 25
I mix this up in a mixer & add a few nuts with the cheeses in addition to rolling.
Fleisch Salat
½ C. Mayonnaise
½ C. Miracle whip
8 oz. Bologna
4 to 5 sweet pickles
2 T. capers
Cut bologna into 1/4 inch strips.
Cut strips into 1/4 inch pieces.
Dice pickles and capers into very small pieces, almost the size of pieces you would see in pickle relish.
Mix all the ingredients and store in fridge overnight. Spread on rye or pumpernickel bread or crackers.
½ C. Miracle whip
8 oz. Bologna
4 to 5 sweet pickles
2 T. capers
Cut bologna into 1/4 inch strips.
Cut strips into 1/4 inch pieces.
Dice pickles and capers into very small pieces, almost the size of pieces you would see in pickle relish.
Mix all the ingredients and store in fridge overnight. Spread on rye or pumpernickel bread or crackers.
Chokecherry Jelly
3 ½ C. chokecherry juice
½ C. lemon juice
1 package pectin
6 C. sugar
Place juice and pectin in a 6-8 quart saucepan. Bring mixture to a rolling boil, stirring constantly. Add sugar and boil for 2 minutes.
Fill jelly jars to within 1/8 inch from the top. Cover jars with two-piece lids. Place jars in canner. Fill with water until the jars are covered by about 2 inches.
Cover and bring water to a boil. Process jelly for 10 minutes.
½ C. lemon juice
1 package pectin
6 C. sugar
Place juice and pectin in a 6-8 quart saucepan. Bring mixture to a rolling boil, stirring constantly. Add sugar and boil for 2 minutes.
Fill jelly jars to within 1/8 inch from the top. Cover jars with two-piece lids. Place jars in canner. Fill with water until the jars are covered by about 2 inches.
Cover and bring water to a boil. Process jelly for 10 minutes.
Cheese Pie
First you need a little mini pie pan. Then you put a tortilla on top. Then you get a little knife & you cut round the edges. Then you push it into the pan. Then you get one or two pieces of cheese; break them up into little pieces. Then you set them all in there. You get another tortilla & you set it on top of the pan; cut the edges off. Then you cook it in the oven for about 9 or 10 minutes. When it’s done you cut it in slices & share it or you can eat all of it by yourself.
Apricot-Pineapple Freezer Jam
1 ¾ C. prepared fruit (2 lbs. ripe apricots)
2 8 oz. cans crushed pineapple, un-drained
¼ C. fresh lemon juice
1 box pectin
1 C. light corn syrup
4 ½ C. cups sugar, measured into separate bowl
Rinse clean plastic containers and lids with boiling water. Dry thoroughly.
Pit and finely chop unpeeled apricots. Measure exactly 1 ¾ C. prepared fruit into large bowl. Measure exactly 1 ½ C. crushed pineapple with juice into bowl with apricots. Stir in lemon juice.
Stir pectin into prepared fruit in bowl. Let stand 30 minutes, stirring every 5 min. Stir in corn syrup. Gradually add sugar, stirring until well blended. Stir an additional 3 min. or until sugar is dissolved and no longer grainy. (A few sugar crystals may remain.)
Fill all containers immediately to within ½ inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Jam is now ready to use. Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year. Thaw in refrigerator before using.
Makes about 7 (1-cup) containers.
2 8 oz. cans crushed pineapple, un-drained
¼ C. fresh lemon juice
1 box pectin
1 C. light corn syrup
4 ½ C. cups sugar, measured into separate bowl
Rinse clean plastic containers and lids with boiling water. Dry thoroughly.
Pit and finely chop unpeeled apricots. Measure exactly 1 ¾ C. prepared fruit into large bowl. Measure exactly 1 ½ C. crushed pineapple with juice into bowl with apricots. Stir in lemon juice.
Stir pectin into prepared fruit in bowl. Let stand 30 minutes, stirring every 5 min. Stir in corn syrup. Gradually add sugar, stirring until well blended. Stir an additional 3 min. or until sugar is dissolved and no longer grainy. (A few sugar crystals may remain.)
Fill all containers immediately to within ½ inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Jam is now ready to use. Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year. Thaw in refrigerator before using.
Makes about 7 (1-cup) containers.
Apple Butter
12 C. apples, peeled, cored & cut in chunks
1 ½ to 2 C. apple cider
4 C. sugar
2 t. cinnamon
1 t. nutmeg
1 t. cloves
1 t. allspice
Put about 8 cups of the apples with all other ingredients in crock pot. If room add remaining apples, if not, let it cook down until room to add remaining apples.
Cook on high until apples are very soft. Take mixture (a couple of cups at a time) and blend in blender until a gravy type consistency.
Put mixture back in crock pot and continue cooking until desired texture.
Put finished apple butter in jelly jars and process them in a water bath for 10-15 minutes.
The flavor will turn out better if you use a mixture of tart & sweet apples.
1 ½ to 2 C. apple cider
4 C. sugar
2 t. cinnamon
1 t. nutmeg
1 t. cloves
1 t. allspice
Put about 8 cups of the apples with all other ingredients in crock pot. If room add remaining apples, if not, let it cook down until room to add remaining apples.
Cook on high until apples are very soft. Take mixture (a couple of cups at a time) and blend in blender until a gravy type consistency.
Put mixture back in crock pot and continue cooking until desired texture.
Put finished apple butter in jelly jars and process them in a water bath for 10-15 minutes.
The flavor will turn out better if you use a mixture of tart & sweet apples.
Debbie's Salsa
2 cans of diced red tomatoes
2 bunches of green onions, chopped
(use the green part for color)
Crushed red peppers - to taste
Garlic salt - to taste
Oregano - to taste
Salt and pepper - to taste
Mix all ingredients and chill.
2 bunches of green onions, chopped
(use the green part for color)
Crushed red peppers - to taste
Garlic salt - to taste
Oregano - to taste
Salt and pepper - to taste
Mix all ingredients and chill.
Weinert Granola
Mix together:
4 cups oatmeal (not quick)
1 C. wheat germ or fine cracked wheat
1 t. salt
1 t. cinnamon
Mix together:
1/2 C. oil
1/2 C. honey
1 T. vanilla
Pour the honey mixture over oatmeal mixture. Bake at 250° F for 2 hours.
Stir every 1/2 hour.
After cooking:
Add 1 C. raisins (or craisins)
1-2 C. nuts (pecan, walnut, cashew, almond) or coconut.
This is so good and filling. It also makes your house smell yummy when it is baking!
4 cups oatmeal (not quick)
1 C. wheat germ or fine cracked wheat
1 t. salt
1 t. cinnamon
Mix together:
1/2 C. oil
1/2 C. honey
1 T. vanilla
Pour the honey mixture over oatmeal mixture. Bake at 250° F for 2 hours.
Stir every 1/2 hour.
After cooking:
Add 1 C. raisins (or craisins)
1-2 C. nuts (pecan, walnut, cashew, almond) or coconut.
This is so good and filling. It also makes your house smell yummy when it is baking!
Guacamole
2 lg. avocados, mashed
1 ripe tomato, chopped
2 green chilies
1 t. salt
1 T. salad oil
1 T. vinegar
Mix all ingredients. Refrigerate.
*Another way to make this is to mix in ¼ C. salsa for a spicier guacamole.
*Sour cream, ½ pt., mixed with green chilies & onion is another tasty way to make this recipe.
1 ripe tomato, chopped
2 green chilies
1 t. salt
1 T. salad oil
1 T. vinegar
Mix all ingredients. Refrigerate.
*Another way to make this is to mix in ¼ C. salsa for a spicier guacamole.
*Sour cream, ½ pt., mixed with green chilies & onion is another tasty way to make this recipe.
Salsa
4-6 jalepenos
1 can whole tomatoes, mashed
½ onion
3-4 green onions
1 clove chopped garlic
¼ t. oregano
¼ t. cumin
Salt & pepper
1 can tomato sauce (optional)
Add all ingredients & mix well. Salsa gets spicier with age. Recipe may be halved.
1 can whole tomatoes, mashed
½ onion
3-4 green onions
1 clove chopped garlic
¼ t. oregano
¼ t. cumin
Salt & pepper
1 can tomato sauce (optional)
Add all ingredients & mix well. Salsa gets spicier with age. Recipe may be halved.
Quick & Easy Caramel Popcorn
½ C. margarine (1 cube)
½ C. brown sugar
¼ C. Karo syrup
Melt all ingredients in a glass bowl in microwave for 2 min. Take out & stir well. Put mixture back in microwave for 2 more min.
Take mixture out & add:
¼ t. baking soda
1 t. vanilla
Stir well. Mixture will thicken up slightly with stirring.
Pour over 1-2 bags of popped microwave popcorn & stir well to coat.
½ C. brown sugar
¼ C. Karo syrup
Melt all ingredients in a glass bowl in microwave for 2 min. Take out & stir well. Put mixture back in microwave for 2 more min.
Take mixture out & add:
¼ t. baking soda
1 t. vanilla
Stir well. Mixture will thicken up slightly with stirring.
Pour over 1-2 bags of popped microwave popcorn & stir well to coat.
Yasmina Adams' Salsa
2 ½ gal. fresh peeled & quartered tomatoes
4 lg. chopped onions
6 chopped green peppers
1 T. ground cayenne pepper
2 C. white vinegar
1 C. sugar
½ C. salt
2 T. chili powder
5-7 2 in. jalepeno peppers w/ seeds, chopped
Combine all ingredients—cook until thick (about 3 hours). May be bottled if desired.
Yields 10 pints.
4 lg. chopped onions
6 chopped green peppers
1 T. ground cayenne pepper
2 C. white vinegar
1 C. sugar
½ C. salt
2 T. chili powder
5-7 2 in. jalepeno peppers w/ seeds, chopped
Combine all ingredients—cook until thick (about 3 hours). May be bottled if desired.
Yields 10 pints.
Dad's Salsa
1 16 oz can Italian-style stewed tomatoes
8-10 Roma tomatoes, chopped
1-1 ½ t. minced garlic
½ lg. yellow onion, chopped
1 med. Anaheim pepper w/ seeds, chopped
1/3-1/2 green pepper w/o seeds, chopped
½ t. salt or to taste
1 T. chili powder
6-8 sprigs fresh cilantro, leaves only
½ t. fresh ground pepper or to taste
Juice from 1 lime
Blend stewed tomatoes with juice in blender until pureed. Add other ingredients & blend until pureed, stirring & shaking blender jar if needed. Let sit overnight & serve. Use within 3-4 days.
8-10 Roma tomatoes, chopped
1-1 ½ t. minced garlic
½ lg. yellow onion, chopped
1 med. Anaheim pepper w/ seeds, chopped
1/3-1/2 green pepper w/o seeds, chopped
½ t. salt or to taste
1 T. chili powder
6-8 sprigs fresh cilantro, leaves only
½ t. fresh ground pepper or to taste
Juice from 1 lime
Blend stewed tomatoes with juice in blender until pureed. Add other ingredients & blend until pureed, stirring & shaking blender jar if needed. Let sit overnight & serve. Use within 3-4 days.
Dessert Granola
½ lg. box Corn Chex
½ lg. box Golden Grahams
Sm. pkg. sliced almonds
Sm. pkg. coconut
Mix above together.
Mix together:
1-1 ½ C. real butter
1 C. light Karo syrup
1 C. sugar
Stir. Heat & boil for two min. Pour over cereal mixture & flatten on wax paper.
½ lg. box Golden Grahams
Sm. pkg. sliced almonds
Sm. pkg. coconut
Mix above together.
Mix together:
1-1 ½ C. real butter
1 C. light Karo syrup
1 C. sugar
Stir. Heat & boil for two min. Pour over cereal mixture & flatten on wax paper.
Thanksgiving Cranberry Jell-O Salad
1 package cranberries
2½ C. water
2 C. sugar
2 packages cherry jell-o (3 oz. size)
1 package miniature marshmallows
1 C. diced apples
1 C. diced celery
1 C. chopped nuts
Cook cranberries in water until they pop. Add sugar, jell-o and mini-marshmallows and cook 5 minutes longer, stirring constantly. Remove from heat and add apples, celery and nuts. Refrigerate. Top with whipped cream before serving. (This salad is better if made the day before use.)
*Note: you can substitute a can of whole cranberry sauce for the fresh cranberries, but omit the sugar.
2½ C. water
2 C. sugar
2 packages cherry jell-o (3 oz. size)
1 package miniature marshmallows
1 C. diced apples
1 C. diced celery
1 C. chopped nuts
Cook cranberries in water until they pop. Add sugar, jell-o and mini-marshmallows and cook 5 minutes longer, stirring constantly. Remove from heat and add apples, celery and nuts. Refrigerate. Top with whipped cream before serving. (This salad is better if made the day before use.)
*Note: you can substitute a can of whole cranberry sauce for the fresh cranberries, but omit the sugar.
Cheesy Potato Soup
Boil large pot of water. Add:
8 medium potatoes
5 carrots
2 stalks of celery
3 green onions, chopped
1 C. of peas
Cook until tender. Drain off water until just covering potatoes and vegetables.
In a saucepan, melt 1 stick of butter and ½ C. of flour. Add 3 C. of milk. Add 2 cans of cheddar cheese soup. Add 3 t. garlic powder. Combine sauce with vegetables. Add salt and pepper to taste.
8 medium potatoes
5 carrots
2 stalks of celery
3 green onions, chopped
1 C. of peas
Cook until tender. Drain off water until just covering potatoes and vegetables.
In a saucepan, melt 1 stick of butter and ½ C. of flour. Add 3 C. of milk. Add 2 cans of cheddar cheese soup. Add 3 t. garlic powder. Combine sauce with vegetables. Add salt and pepper to taste.
Potato Salad
4-6 large potatoes,
boiled, cooled, skinned and cubed
½ medium onion, finely diced
4 hard-boiled eggs
1-1 ½ C. Best Foods Mayonnaise
(Don’t use Miracle Whip or any other salad dressing.)
½ t. prepared mustard
Salt and pepper to taste
Mash two of the boiled eggs and mix with the mayonnaise, onions, mustard, salt and pepper. Add the potatoes and mix gently. Adjust the amount of mayonnaise to your liking. Garnish with the other two eggs which have been sliced. You can sprinkle with paprika for looks if desired.
This is something I just make and never really measure anything so the amounts are all approximate!
boiled, cooled, skinned and cubed
½ medium onion, finely diced
4 hard-boiled eggs
1-1 ½ C. Best Foods Mayonnaise
(Don’t use Miracle Whip or any other salad dressing.)
½ t. prepared mustard
Salt and pepper to taste
Mash two of the boiled eggs and mix with the mayonnaise, onions, mustard, salt and pepper. Add the potatoes and mix gently. Adjust the amount of mayonnaise to your liking. Garnish with the other two eggs which have been sliced. You can sprinkle with paprika for looks if desired.
This is something I just make and never really measure anything so the amounts are all approximate!
Taco Soup
Brown 1 lb. ground beef in a large cooking pot.
Drain, then add:
1 (approx. 15 oz) can red kidney beans
1 can navy beans
1 can corn
1 can green beans
1 can tomato sauce
1 can diced tomatoes
1 packet of mild taco seasoning
1 cup water
Heat on stove until just bubbling.
Topping options:
Sour cream
Shredded cheese
diced green onions
olives
corn chips
This is one of my favorites because it's easy and most of the stuff is on hand in food storage.
Drain, then add:
1 (approx. 15 oz) can red kidney beans
1 can navy beans
1 can corn
1 can green beans
1 can tomato sauce
1 can diced tomatoes
1 packet of mild taco seasoning
1 cup water
Heat on stove until just bubbling.
Topping options:
Sour cream
Shredded cheese
diced green onions
olives
corn chips
This is one of my favorites because it's easy and most of the stuff is on hand in food storage.
Grandma G's Chili
1 lb. extra lean ground turkey
1 30 oz. can chili beans, no meat, use juice
2 cans Italian stewed tomatoes, use juice
2 cans pinto beans, drained
1 sm. onion, diced
2 big squirts of ketchup
2-3 heaping Tablespoons brown sugar
1 can kidney beans, drained
1 can great northern beans, drained
1 can V-8 juice (if you like your chili more juicy, you may add another can)
Brown the ground turkey with the onion. Mix everything together. Heat and serve. Top with freshly squeezed lime juice, corn chips (Fritos), shredded cheese and sour cream.
My boss made this chili for Halloween, and it’s so good! It’s super healthy too.
1 30 oz. can chili beans, no meat, use juice
2 cans Italian stewed tomatoes, use juice
2 cans pinto beans, drained
1 sm. onion, diced
2 big squirts of ketchup
2-3 heaping Tablespoons brown sugar
1 can kidney beans, drained
1 can great northern beans, drained
1 can V-8 juice (if you like your chili more juicy, you may add another can)
Brown the ground turkey with the onion. Mix everything together. Heat and serve. Top with freshly squeezed lime juice, corn chips (Fritos), shredded cheese and sour cream.
My boss made this chili for Halloween, and it’s so good! It’s super healthy too.
Butternut Squash Soup
6 T. chopped onion
4 T. margarine
6 C. peeled & cubed butternut squash
3-4 C. chicken broth
½ t. dried marjoram
¼ t. black pepper
1/8 t. cayenne pepper
2 8 oz. pkgs. cream cheese
1. In a large saucepan, saute onions in margarine until tender. Add squash, broth, marjoram, pepper, and cayenne pepper. Bring to boil; cook 20-25 minutes or until squash is tender.
2. Puree squash and cream cheese in a blender or food processor until smooth. (I have an electric smart stick hand blender that I used right in the pot.) Return to saucepan, and heat through. Do not allow to boil. Serves 6 adults.
4 T. margarine
6 C. peeled & cubed butternut squash
3-4 C. chicken broth
½ t. dried marjoram
¼ t. black pepper
1/8 t. cayenne pepper
2 8 oz. pkgs. cream cheese
1. In a large saucepan, saute onions in margarine until tender. Add squash, broth, marjoram, pepper, and cayenne pepper. Bring to boil; cook 20-25 minutes or until squash is tender.
2. Puree squash and cream cheese in a blender or food processor until smooth. (I have an electric smart stick hand blender that I used right in the pot.) Return to saucepan, and heat through. Do not allow to boil. Serves 6 adults.
Frog-Eye Salad
½ C. frog eye macaroni--add a pinch of salt in the water and boil for 10 minutes.
In sauce pan add:
1 egg
½ C. sugar
½ C. pineapple juice
2 T. flour
Drain and rinse cooked macaroni, then add the above sauce and put it in fridge over-night. Next day add: pineapple chunks or tidbits, mandarin oranges (drained), apples, bananas, and fruit cocktail and about an hour before serving add small marshmallows.
In sauce pan add:
1 egg
½ C. sugar
½ C. pineapple juice
2 T. flour
Drain and rinse cooked macaroni, then add the above sauce and put it in fridge over-night. Next day add: pineapple chunks or tidbits, mandarin oranges (drained), apples, bananas, and fruit cocktail and about an hour before serving add small marshmallows.
Yummy Beans
2 lg. cans kidney beans, drained
2 sm. cans lima or butter beans, drained
2 lg. cans pork n’ beans
2 C. catsup
½ C. brown sugar
1 onion, chopped
2 T. liquid smoke
6 T. white vinegar
6 slices cooked bacon
One of my sister’s & my favorites!
2 sm. cans lima or butter beans, drained
2 lg. cans pork n’ beans
2 C. catsup
½ C. brown sugar
1 onion, chopped
2 T. liquid smoke
6 T. white vinegar
6 slices cooked bacon
One of my sister’s & my favorites!
Chili
1 #11 bag red kidney beans
3 lbs. hamburger
4 diced onions
5 diced peppers
Brown hamburger, onions & peppers. Add salt, pepper & garlic salt.
Sauce:
1 #10 can catsup
1 #10 can tomato sauce
1 #10 can whole tomatoes
½ C. vinegar
Add:
½ C. chili powder
4 t. cumin
1 ½ t. Tabasco sauce
2 soup spoons oregano
4 t. garlic salt
3 t. onion salt
3 lbs. hamburger
4 diced onions
5 diced peppers
Brown hamburger, onions & peppers. Add salt, pepper & garlic salt.
Sauce:
1 #10 can catsup
1 #10 can tomato sauce
1 #10 can whole tomatoes
½ C. vinegar
Add:
½ C. chili powder
4 t. cumin
1 ½ t. Tabasco sauce
2 soup spoons oregano
4 t. garlic salt
3 t. onion salt
Mandarin Orange Salad
1 lg. pkg. orange jell-o
2 ½ C. boiling water
1 sm. can of undiluted orange juice—
(stir until it dissolves)
Put all this in lg. cake pan. Put in fridge until almost set. Then add 1 can of mandarin oranges, drained & 1 sm. can crushed pineapple, drained. Put back in fridge until set firm.
1 pkg. instant lemon pudding
1 pkg. dream whip
Fold these in together & spread on top of jell-o. Add ½ C. grated cheese.
2 ½ C. boiling water
1 sm. can of undiluted orange juice—
(stir until it dissolves)
Put all this in lg. cake pan. Put in fridge until almost set. Then add 1 can of mandarin oranges, drained & 1 sm. can crushed pineapple, drained. Put back in fridge until set firm.
1 pkg. instant lemon pudding
1 pkg. dream whip
Fold these in together & spread on top of jell-o. Add ½ C. grated cheese.
Crock-Pot Stew
Potatoes
Celery
Carrots
Onions
Green peppers
1 pkg. frozen (already cooked) hamburger
Put all of above in a bowl & mix up. Add pepper & any other seasonings desired. Stir all of this good & put in crock-pot & turn on low. Stir occasionally after a few hours.
Celery
Carrots
Onions
Green peppers
1 pkg. frozen (already cooked) hamburger
Put all of above in a bowl & mix up. Add pepper & any other seasonings desired. Stir all of this good & put in crock-pot & turn on low. Stir occasionally after a few hours.
Easy Corn Chowder
14 slices bacon, diced
3 onions, chopped
3 cans cream-style corn
5 C. cubed potatoes
3 cans cream of mushroom soup
10 C. milk
Salt & pepper to taste
In a large saucepan over medium heat, sauté the bacon & onions together until onions are tender, about 7 minutes. Add the corn, potatoes, soup, milk, salt & pepper. Raise heat to high & bring to a boil. Reduce heat to low, cover & simmer about 25-35 minutes or until the potatoes are tender, stirring occasionally. Serves 10.
3 onions, chopped
3 cans cream-style corn
5 C. cubed potatoes
3 cans cream of mushroom soup
10 C. milk
Salt & pepper to taste
In a large saucepan over medium heat, sauté the bacon & onions together until onions are tender, about 7 minutes. Add the corn, potatoes, soup, milk, salt & pepper. Raise heat to high & bring to a boil. Reduce heat to low, cover & simmer about 25-35 minutes or until the potatoes are tender, stirring occasionally. Serves 10.
Heavenly Hash Salad
2 sm. packages lemon jell-o
1 ½ C. boiling water
½ C. sugar
1 C. whipping cream (not whipped)
1 C. crushed pineapple, drained
½ C. chopped nuts
1 C. sharp cheddar, grated
Dissolve jell-o in boiling water; let thicken very slightly. Add rest & chill till firm. Meanwhile, mix up topping.
Topping:
1 C. chopped celery
½ C. chopped green pepper
3 chopped green onions
1 C. mayonnaise
Spread on top of jell-o; garnish with stuffed ripe olives. Use 7x12 pan. Serve on green leaf lettuce.
Grandma Marian Ercanbrack’s recipe.
1 ½ C. boiling water
½ C. sugar
1 C. whipping cream (not whipped)
1 C. crushed pineapple, drained
½ C. chopped nuts
1 C. sharp cheddar, grated
Dissolve jell-o in boiling water; let thicken very slightly. Add rest & chill till firm. Meanwhile, mix up topping.
Topping:
1 C. chopped celery
½ C. chopped green pepper
3 chopped green onions
1 C. mayonnaise
Spread on top of jell-o; garnish with stuffed ripe olives. Use 7x12 pan. Serve on green leaf lettuce.
Grandma Marian Ercanbrack’s recipe.
Elephant Stew
1 large tender elephant
1 truck-load carrots
1 train car-load potatoes
1 wheel barrow-load onions
1 pinch salt
lots of water
1 rabbit, optional
Cut elephant into bite-sized pieces (takes approximately 5 weeks). Cut up carrots, potatoes and onions. Add salt. Place in extra-large pot. Add water until pot is filled. Place over wood fire. Cook approximately 3 weeks or until tender. Serves 3,500 people. If more people are expected, add rabbit.
I found this recipe in an old ward cookbook we have. The contributor was Jan Wilkes.
1 truck-load carrots
1 train car-load potatoes
1 wheel barrow-load onions
1 pinch salt
lots of water
1 rabbit, optional
Cut elephant into bite-sized pieces (takes approximately 5 weeks). Cut up carrots, potatoes and onions. Add salt. Place in extra-large pot. Add water until pot is filled. Place over wood fire. Cook approximately 3 weeks or until tender. Serves 3,500 people. If more people are expected, add rabbit.
I found this recipe in an old ward cookbook we have. The contributor was Jan Wilkes.
Autumn Soup
½ lb. ground beef
½ C. chopped onions
2 C. hot water, beef, or chicken stock
¾ C. chopped celery
¾ C. chopped potatoes
1 c. chopped carrots
1 t. salt
¼ t. pepper
½ bay leaf
Pinch of basil
1 qt. tomatoes
Brown hamburger & onion. Add remaining ingredients. Cook 30 min. Double recipe for a family of five.
½ C. chopped onions
2 C. hot water, beef, or chicken stock
¾ C. chopped celery
¾ C. chopped potatoes
1 c. chopped carrots
1 t. salt
¼ t. pepper
½ bay leaf
Pinch of basil
1 qt. tomatoes
Brown hamburger & onion. Add remaining ingredients. Cook 30 min. Double recipe for a family of five.
Chicken Stew
2 whole chickens, cut into pieces
2 C. red or white wine
3 T. butter
3 T. olive oil
2 C. flour
2 t. each of salt & pepper
3 T. butter
4 C. chicken stock
Several sprigs of thyme tied together
2-3 small pieces of lemon peel
1 t. dried green peppercorns, crushed
10-15 small red potatoes
1 lb. fresh mushrooms
2 lbs. med. boiling onions
4 T. butter
4 T. olive oil
2 T. parsley, finely chopped
Mix chicken with wine & marinate in the fridge for 4-12 hours. Dry pieces well with paper towels, reserving the marinade. Make a mixture of flour, salt & pepper. Melt butter & oil in a large, flame-proof casserole. Dredge chicken pieces in flour mixture & brown on both sides in butter & oil over med. heat, a few at a time, reserving on a plate. Pour out browning fat & melt 3 T. butter in casserole. Add about ¾ C. of flour mixture & cook, stirring constantly, for several minutes or until flour becomes lightly browned. Add wine marinade & chicken stock to the casserole dish, blending well using a wire whisk. Bring to a boil & skim.
Add thyme, peppercorns, lemon peel & chicken pieces to the pot; cover & bake at 325° for about 2 hours. One hour before serving, add potatoes to the casserole.
Meanwhile, wash the mushrooms, dry well & sauté them, whole or sliced, in 2 T. each of butter & oil. Peel onions & sauté them gently in the remaining butter & oil for about 20 min. Just before serving, add mushrooms & onions to the casserole & stir in chopped parsley.
2 C. red or white wine
3 T. butter
3 T. olive oil
2 C. flour
2 t. each of salt & pepper
3 T. butter
4 C. chicken stock
Several sprigs of thyme tied together
2-3 small pieces of lemon peel
1 t. dried green peppercorns, crushed
10-15 small red potatoes
1 lb. fresh mushrooms
2 lbs. med. boiling onions
4 T. butter
4 T. olive oil
2 T. parsley, finely chopped
Mix chicken with wine & marinate in the fridge for 4-12 hours. Dry pieces well with paper towels, reserving the marinade. Make a mixture of flour, salt & pepper. Melt butter & oil in a large, flame-proof casserole. Dredge chicken pieces in flour mixture & brown on both sides in butter & oil over med. heat, a few at a time, reserving on a plate. Pour out browning fat & melt 3 T. butter in casserole. Add about ¾ C. of flour mixture & cook, stirring constantly, for several minutes or until flour becomes lightly browned. Add wine marinade & chicken stock to the casserole dish, blending well using a wire whisk. Bring to a boil & skim.
Add thyme, peppercorns, lemon peel & chicken pieces to the pot; cover & bake at 325° for about 2 hours. One hour before serving, add potatoes to the casserole.
Meanwhile, wash the mushrooms, dry well & sauté them, whole or sliced, in 2 T. each of butter & oil. Peel onions & sauté them gently in the remaining butter & oil for about 20 min. Just before serving, add mushrooms & onions to the casserole & stir in chopped parsley.
Chrissy's Chicken Soup
3-4 C. water
4 chicken bouillon cubes (little ones)
2 cans cream of chicken soup
carrots & celery
1 can of corn
1 can of string beans
Cubed chicken
Cook for 2-3 hours
4 chicken bouillon cubes (little ones)
2 cans cream of chicken soup
carrots & celery
1 can of corn
1 can of string beans
Cubed chicken
Cook for 2-3 hours
Lentil Soup
2 shallots, finely chopped
1 small onion, finely chopped
2 t. olive oil
3 C. water or chicken broth
1 C. dry green lentils
1 red potato, finely diced
1 lg tomato, peeled & finely diced (optional)
1 small celery stalk, diced
1 small carrot, slivered
¼ C. fresh chopped parsley
Salt & pepper to taste
In a deep soup pot, sauté shallots & onions in olive oil. Add water or broth & lentils. Bring to a boil. Reduce heat & simmer, adding more water if needed to keep the three-cup level of liquid. Cook lentils until barely tender. Add all other vegetables & seasonings. Continue cooking at least 20 min. longer. Fork-mash or puree mixture.
1 small onion, finely chopped
2 t. olive oil
3 C. water or chicken broth
1 C. dry green lentils
1 red potato, finely diced
1 lg tomato, peeled & finely diced (optional)
1 small celery stalk, diced
1 small carrot, slivered
¼ C. fresh chopped parsley
Salt & pepper to taste
In a deep soup pot, sauté shallots & onions in olive oil. Add water or broth & lentils. Bring to a boil. Reduce heat & simmer, adding more water if needed to keep the three-cup level of liquid. Cook lentils until barely tender. Add all other vegetables & seasonings. Continue cooking at least 20 min. longer. Fork-mash or puree mixture.
Chicken Salad
4 cups shredded cooked chicken (cooled)
1 cup finely chopped celery
2 teaspoons finely chopped onion
1 ½ cups sliced green grapes
2/3 cup mayo
1 teaspoon salt
1/8 teaspoon pepper
Mix all ingredients together in large bowl until well mixed.
Serve on croissants or bread of choice.
1 cup finely chopped celery
2 teaspoons finely chopped onion
1 ½ cups sliced green grapes
2/3 cup mayo
1 teaspoon salt
1/8 teaspoon pepper
Mix all ingredients together in large bowl until well mixed.
Serve on croissants or bread of choice.
Red Meat Chili
3 lbs. coarsely ground beef
Extra-virgin olive oil
¼ C. red wine
2 C. homemade beef stock
2 onions, finely chopped
2-4 small green chilies, hot or mild,
seeded & chopped
2 cans tomatoes, chopped
3 cloves garlic, peeled & mashed
1 T. ground cumin
2 T. dried oregano
2 T. dried basil
¼ - ½ t. red chili flakes
4 C. cooked black beans
Brown meat until crumbly in a little olive oil in a heavy pot. (Olive oil may not be necessary if beef contains a lot of fat.) Add remaining ingredients & simmer about 1 hr.
Extra-virgin olive oil
¼ C. red wine
2 C. homemade beef stock
2 onions, finely chopped
2-4 small green chilies, hot or mild,
seeded & chopped
2 cans tomatoes, chopped
3 cloves garlic, peeled & mashed
1 T. ground cumin
2 T. dried oregano
2 T. dried basil
¼ - ½ t. red chili flakes
4 C. cooked black beans
Brown meat until crumbly in a little olive oil in a heavy pot. (Olive oil may not be necessary if beef contains a lot of fat.) Add remaining ingredients & simmer about 1 hr.
Pasta Salad
1 bag colored spiral pasta
1 large tomato, diced
½ large cucumber, diced
¾ C. cubed Cheddar cheese
¾ C. cubed Mozzarella cheese
(string cheese works well too)
About 25 slices pepperoni sliced in half
½ can sliced black olives (optional)
Italian Dressing
Cook pasta as directed, drain, toss with some Italian dressing and let cool. Mix in tomato, cucumber, cheeses, pepperoni, and olives. Cover with Italian Dressing (as much as desired to taste). Cover and let sit in fridge for a couple hours before serving for best results.
1 large tomato, diced
½ large cucumber, diced
¾ C. cubed Cheddar cheese
¾ C. cubed Mozzarella cheese
(string cheese works well too)
About 25 slices pepperoni sliced in half
½ can sliced black olives (optional)
Italian Dressing
Cook pasta as directed, drain, toss with some Italian dressing and let cool. Mix in tomato, cucumber, cheeses, pepperoni, and olives. Cover with Italian Dressing (as much as desired to taste). Cover and let sit in fridge for a couple hours before serving for best results.
Clam Chowder
2 cans minced clams, 6.5 oz each
1 C. celery, chopped
1 med. onion, chopped
6-7 potatoes, cut into small cubes
2 C. half & half
2 C. milk
1 cube butter
¾ C. flour
1-2 t. salt
Pepper
Drain juice from clams into pot. Add celery, onions & potatoes. Cover with salted water & boil until potatoes are tender. Combine half & half, milk, butter & flour in a blender; puree & add to pot. Add clams. Add salt & pepper to taste. Simmer 20 min. or so. Serve. To thicken, add more flour; to thin, add more milk.
*I reduce milk to 1 C, butter to 4T, and flour to 1/2 C. I also add a dash of garlic and parsley, and 1-2 T red wine or apple cider vinegar (Erin)
1 C. celery, chopped
1 med. onion, chopped
6-7 potatoes, cut into small cubes
2 C. half & half
2 C. milk
1 cube butter
¾ C. flour
1-2 t. salt
Pepper
Drain juice from clams into pot. Add celery, onions & potatoes. Cover with salted water & boil until potatoes are tender. Combine half & half, milk, butter & flour in a blender; puree & add to pot. Add clams. Add salt & pepper to taste. Simmer 20 min. or so. Serve. To thicken, add more flour; to thin, add more milk.
*I reduce milk to 1 C, butter to 4T, and flour to 1/2 C. I also add a dash of garlic and parsley, and 1-2 T red wine or apple cider vinegar (Erin)
Albondigas Soup
2 lbs. uncooked hamburger
½ C. uncooked rice
½ sm. chopped onion
1 egg
Mix all ingredients together & form into small balls. Fill pan with enough water to cover meatballs & bring to a boil; simmer on med. heat for 30 min. Skim off the fat during & after simmering.
Add to the above:
3 sliced carrots
3 chopped med. potatoes
1 can green beans, corn, or peas
Season to taste with salt, pepper, cumin, oregano, garlic or onion salt. Add 1 lg. can tomatoes. If needed, add more water. Cook till veggies are tender.
½ C. uncooked rice
½ sm. chopped onion
1 egg
Mix all ingredients together & form into small balls. Fill pan with enough water to cover meatballs & bring to a boil; simmer on med. heat for 30 min. Skim off the fat during & after simmering.
Add to the above:
3 sliced carrots
3 chopped med. potatoes
1 can green beans, corn, or peas
Season to taste with salt, pepper, cumin, oregano, garlic or onion salt. Add 1 lg. can tomatoes. If needed, add more water. Cook till veggies are tender.
Chicken Salad
3 C. chicken
2 C. red grapes
¾ C. celery
1/3 C. green onion
½ C. mayonnaise
1/3 C. sour cream
2 T. honey
1 T. lemon juice
1/8 t. ginger
2 C. red grapes
¾ C. celery
1/3 C. green onion
½ C. mayonnaise
1/3 C. sour cream
2 T. honey
1 T. lemon juice
1/8 t. ginger
Egg-Drop Soup
1 egg
2 ½ C. chicken broth
1 T. corn starch mixed w/ 1 T. water
1 t. finely chopped tops of green onions
Pinch of white pepper
Dash of sesame oil
In a small bowl, beat egg slightly; set aside. Bring chicken broth to a boil over high heat. Add corn starch mixture to broth, stirring until it comes to a boil again. Reduce heat to med-low. Hold bowl w/ beaten egg about 12-15 inches above the pan & slowly pour egg into the pan while stirring in one direction. Remove pan from heat after egg is poured. Sprinkle soup w/ green onion, pepper, & sesame oil.
The secret of egg drop soup: Turn off the heat the minute you begin pouring in the egg (this produces silkier threads).
2 ½ C. chicken broth
1 T. corn starch mixed w/ 1 T. water
1 t. finely chopped tops of green onions
Pinch of white pepper
Dash of sesame oil
In a small bowl, beat egg slightly; set aside. Bring chicken broth to a boil over high heat. Add corn starch mixture to broth, stirring until it comes to a boil again. Reduce heat to med-low. Hold bowl w/ beaten egg about 12-15 inches above the pan & slowly pour egg into the pan while stirring in one direction. Remove pan from heat after egg is poured. Sprinkle soup w/ green onion, pepper, & sesame oil.
The secret of egg drop soup: Turn off the heat the minute you begin pouring in the egg (this produces silkier threads).
Spinach Salad
1 bunch spinach leaves; wash well & pat dry
1 bunch broccoli, chopped to bite-size
1 head cauliflower, chopped to bite-size
Craisins
Pine nuts
Bacon bits
Creamy poppyseed dressing (Kraft & Brianna’s are good)
Combine veggies in a large bowl. Sprinkle generously with craisins, nuts, & bacon bits. Just before serving, toss with dressing to taste.
1 bunch broccoli, chopped to bite-size
1 head cauliflower, chopped to bite-size
Craisins
Pine nuts
Bacon bits
Creamy poppyseed dressing (Kraft & Brianna’s are good)
Combine veggies in a large bowl. Sprinkle generously with craisins, nuts, & bacon bits. Just before serving, toss with dressing to taste.
Greek Salad
1 can (6 oz.) pitted black olives
1 med. cucumber—in chunks & peeled
2 T. feta cheese, crumbled
4 med. tomatoes, cut in chunks
¼ t. pepper
¼ t. salt
2 T. extra-virgin olive oil
1 T. balsamic vinegar
1 T. lemon juice
2 T. fresh dill (optional—use fresh or omit)
Combine all ingredients; cover & refrigerate at least 1 hour before serving.
This salad was served at my wedding reception.
1 med. cucumber—in chunks & peeled
2 T. feta cheese, crumbled
4 med. tomatoes, cut in chunks
¼ t. pepper
¼ t. salt
2 T. extra-virgin olive oil
1 T. balsamic vinegar
1 T. lemon juice
2 T. fresh dill (optional—use fresh or omit)
Combine all ingredients; cover & refrigerate at least 1 hour before serving.
This salad was served at my wedding reception.
Broccoli Salad
Broccoli flowerets
Real bacon bits
Sunflower seeds
Green or red onion, chopped
Craisins
Dressing:
Mayonnaise
Cider vinegar
Sugar
Combine dressing ingredients to taste. Combine salad ingredients in a large bowl. Toss w/ dressing. Chill.
Real bacon bits
Sunflower seeds
Green or red onion, chopped
Craisins
Dressing:
Mayonnaise
Cider vinegar
Sugar
Combine dressing ingredients to taste. Combine salad ingredients in a large bowl. Toss w/ dressing. Chill.
Couscous Salad
1 box couscous, prepared with chicken broth
1 med. tomato, chopped
1 med. zucchini, chopped
1 C. whole almonds, toasted
¼ - ½ C. blue cheese, crumbled
¼- ½ C. real bacon bits
1 can med. whole olives, drained
¼ C. olive or canola oil
1 t. Italian seasoning
Dash or two or garlic powder
Salt & pepper to taste
Combine all ingredients. Chill until served.
(You may add more oil as needed to taste.)
1 med. tomato, chopped
1 med. zucchini, chopped
1 C. whole almonds, toasted
¼ - ½ C. blue cheese, crumbled
¼- ½ C. real bacon bits
1 can med. whole olives, drained
¼ C. olive or canola oil
1 t. Italian seasoning
Dash or two or garlic powder
Salt & pepper to taste
Combine all ingredients. Chill until served.
(You may add more oil as needed to taste.)
Aunt Dani's Cottage Cheese Jell-O Salad
1 16 oz. cottage cheese, small curd
1 sm. pkg. jell-o, any flavor (I like orange)
1 reg. can crushed pineapple, drained well
½-1 C. fruit to go with jell-o flavor
(Mandarin oranges, drained)
1 med. container cool whip, thawed
Pour cottage cheese into large bowl. Add jell-o & mix thoroughly. Add pineapple & other fruit; mix again. Fold in cool whip. It’s important to add ingredients in order so that the jell-o dissolves & jells properly.
You can eat it right away or chill it for a few hours to set up better. Serves 8-10.
*Save some of the fruit for garnish to make it look nice.
*To serve up to 24 people, use the next larger size of each ingredient.
1 sm. pkg. jell-o, any flavor (I like orange)
1 reg. can crushed pineapple, drained well
½-1 C. fruit to go with jell-o flavor
(Mandarin oranges, drained)
1 med. container cool whip, thawed
Pour cottage cheese into large bowl. Add jell-o & mix thoroughly. Add pineapple & other fruit; mix again. Fold in cool whip. It’s important to add ingredients in order so that the jell-o dissolves & jells properly.
You can eat it right away or chill it for a few hours to set up better. Serves 8-10.
*Save some of the fruit for garnish to make it look nice.
*To serve up to 24 people, use the next larger size of each ingredient.
Ranch Dressing
1 ½ C. mayonnaise
½ C. buttermilk
1-2 t. garlic powder
1-2 t. Accent
1-2 T. dried parsley flakes
Mix well. Store covered in the fridge.
I got this recipe from a lady in Montana named Jamie Hitchcock. I like it better than the bottled Hidden Valley kind.
½ C. buttermilk
1-2 t. garlic powder
1-2 t. Accent
1-2 T. dried parsley flakes
Mix well. Store covered in the fridge.
I got this recipe from a lady in Montana named Jamie Hitchcock. I like it better than the bottled Hidden Valley kind.
Seven-Layer Salad
Make the following layers in a large bowl:
1 head lettuce, torn or chopped
4-5 celery stalks, chopped
4-5 carrots, grated or chopped
1 lg. green pepper, chopped
1 lg. cucumber, chopped
1 10 oz. pkg. frozen peas
1-2 C. salad shrimp (optional)
2 C. mayonnaise, spread over the top.
Sprinkle the top with a mixture of:
2 T. granulated sugar
1 C. grated parmesan cheese
½ C. crisply cooked bacon or real bacon bits
Keep covered in the fridge until serving.
1 head lettuce, torn or chopped
4-5 celery stalks, chopped
4-5 carrots, grated or chopped
1 lg. green pepper, chopped
1 lg. cucumber, chopped
1 10 oz. pkg. frozen peas
1-2 C. salad shrimp (optional)
2 C. mayonnaise, spread over the top.
Sprinkle the top with a mixture of:
2 T. granulated sugar
1 C. grated parmesan cheese
½ C. crisply cooked bacon or real bacon bits
Keep covered in the fridge until serving.
Zuppa Toscana Soup
1 lb. Italian sausage
1 med. onion, diced
6 slices bacon, cooked &crumbled
or 4 oz. real bacon bits
1½ t. minced garlic
2 qt. chicken broth
4 med. potatoes, cubed
2-3 C. fresh kale, halved & sliced
2/3 C. heavy whipping cream
Crumble & brown sausage; drain fat & set aside on paper towels. Bring broth to a boil. Add onion, garlic & potatoes; return to a boil. Add whipping cream, sausage & bacon; simmer, covered, until potatoes are cooked. Add kale, cover & cook 2-3 minutes more. Serve w/ rolls or breadsticks.
1 med. onion, diced
6 slices bacon, cooked &crumbled
or 4 oz. real bacon bits
1½ t. minced garlic
2 qt. chicken broth
4 med. potatoes, cubed
2-3 C. fresh kale, halved & sliced
2/3 C. heavy whipping cream
Crumble & brown sausage; drain fat & set aside on paper towels. Bring broth to a boil. Add onion, garlic & potatoes; return to a boil. Add whipping cream, sausage & bacon; simmer, covered, until potatoes are cooked. Add kale, cover & cook 2-3 minutes more. Serve w/ rolls or breadsticks.
Aunt Beth Stew
1 lb. stew meat
½ C. flour
½ t. each salt, pepper, onion salt, garlic salt
or 1 t. Mrs. Dash & pepper
Combine flour & seasonings; combine with meat in a ziplock bag & shake well to coat.
In a large pot, heat 1 T. butter or margarine. Brown the meat & drain fat. Add 2 qts. Water & bring to a boil. Reduce heat, cover & simmer for 1 hour.
Add 2 C. carrots, cut into ½ in. pieces; boil 10 min.
Add 2 C. cubed potatoes (peel or not—your preference).
Add 1 med. diced onion or 1 heaping T. dried onion flakes.
Add rosemary to taste & a bay leaf.
Let simmer until veggies are tender.
When Grandma (Beth) & Grandpa were younger they would gather with his brothers & sisters at a place called Wan Roads (up Diamond Fork Canyon) to go deer hunting. When they caught a deer, Grandma would make a version of this stew using the fresh venison. Venison is an acquired taste, but Grandma knew how to prepare it right & make it very tasty.
One night, when they were all discussing what to eat, one of Grandpa’s brothers-in-law said, “I don’t care what the rest of you eat as long as I eat ‘Aunt Beth Stew’!”
Grandma & Grandpa loved to tell this story & remember those good times.
½ C. flour
½ t. each salt, pepper, onion salt, garlic salt
or 1 t. Mrs. Dash & pepper
Combine flour & seasonings; combine with meat in a ziplock bag & shake well to coat.
In a large pot, heat 1 T. butter or margarine. Brown the meat & drain fat. Add 2 qts. Water & bring to a boil. Reduce heat, cover & simmer for 1 hour.
Add 2 C. carrots, cut into ½ in. pieces; boil 10 min.
Add 2 C. cubed potatoes (peel or not—your preference).
Add 1 med. diced onion or 1 heaping T. dried onion flakes.
Add rosemary to taste & a bay leaf.
Let simmer until veggies are tender.
When Grandma (Beth) & Grandpa were younger they would gather with his brothers & sisters at a place called Wan Roads (up Diamond Fork Canyon) to go deer hunting. When they caught a deer, Grandma would make a version of this stew using the fresh venison. Venison is an acquired taste, but Grandma knew how to prepare it right & make it very tasty.
One night, when they were all discussing what to eat, one of Grandpa’s brothers-in-law said, “I don’t care what the rest of you eat as long as I eat ‘Aunt Beth Stew’!”
Grandma & Grandpa loved to tell this story & remember those good times.
Potato Salad
6-8 medium potatoes
¼ C. or less finely chopped onion
2 medium dill pickles, finely chopped
6 boiled eggs, chopped
Mayonnaise, diluted with a little bit of pickle juice.
Salt & pepper.
¼ C. or less finely chopped onion
2 medium dill pickles, finely chopped
6 boiled eggs, chopped
Mayonnaise, diluted with a little bit of pickle juice.
Salt & pepper.
Oriental Cabbage Salad
1 lg. head cabbage, chopped
2 chicken breasts, cooked & chopped (opt.)
1 bunch green onions, chopped
On a cookie sheet, place:
2 pkgs. Oriental ramen noodles, crushed
¼ C. sesame seeds
¼ C. slivered almonds
Toast in oven at 400° about 4 min. until light brown.
In blender:
¾ C. canola oil
3 T. soy sauce
2 T. white vinegar
½ t. pepper
2 seasoning packets from ramen noodles
Blend until well combined.
Combine all ingredients & mix well.
2 chicken breasts, cooked & chopped (opt.)
1 bunch green onions, chopped
On a cookie sheet, place:
2 pkgs. Oriental ramen noodles, crushed
¼ C. sesame seeds
¼ C. slivered almonds
Toast in oven at 400° about 4 min. until light brown.
In blender:
¾ C. canola oil
3 T. soy sauce
2 T. white vinegar
½ t. pepper
2 seasoning packets from ramen noodles
Blend until well combined.
Combine all ingredients & mix well.
Broccoli-Cheese Soup
In a 6 qt. pot, shred 1 lg. bunch broccoli (leaves & upper stems). Add 2 quarts water, 3 cubes butter & 6 chicken bouillon cubes. Cook until broccoli is tender and bouillon cubes are dissolved. Add 1 lb. Velveeta cheese, cubed. Simmer & stir over low heat until cheese melts. Add 1 quart half & half. Add salt & pepper to taste. May be thickened with flour or cornstarch if desired.
8 servings.
8 servings.
Wendy's Chili
2 lbs. ground beef
1 29 oz can tomato sauce
1 29 oz can kidney beans (with liquid)
1 29 oz can pinto beans (with liquid)
1 med. onion, diced
2 green chilies, diced
1 celery stalk, diced
3 med. tomatoes, chopped
2 t. cumin
3 T. chili powder
1 ½ t. black pepper
2 t. salt
2 C. water
Brown ground beef in skillet over med. heat; drain grease. Combine ground beef with all remaining ingredients in a large pot and bring to a simmer over low heat. Cook for 2-3 hours, stirring every 15 min.
12 servings.
1 29 oz can tomato sauce
1 29 oz can kidney beans (with liquid)
1 29 oz can pinto beans (with liquid)
1 med. onion, diced
2 green chilies, diced
1 celery stalk, diced
3 med. tomatoes, chopped
2 t. cumin
3 T. chili powder
1 ½ t. black pepper
2 t. salt
2 C. water
Brown ground beef in skillet over med. heat; drain grease. Combine ground beef with all remaining ingredients in a large pot and bring to a simmer over low heat. Cook for 2-3 hours, stirring every 15 min.
12 servings.
Corn Bread
2 C. Bisquick
1 stick of melted margarine
1 C. milk
¾ C. Sugar
¼ C. corn meal
2 eggs
Mix all ingredients and pour into 9x13 greased pan and bake at 350° for 25 minutes. Serve with honey butter.
Honey Butter:
½ C. of butter
¼ C. of honey
¼ C. of sweetened condensed milk
1 t. of vanilla
Mix together.
1 stick of melted margarine
1 C. milk
¾ C. Sugar
¼ C. corn meal
2 eggs
Mix all ingredients and pour into 9x13 greased pan and bake at 350° for 25 minutes. Serve with honey butter.
Honey Butter:
½ C. of butter
¼ C. of honey
¼ C. of sweetened condensed milk
1 t. of vanilla
Mix together.
Breadsticks. . .can't fail!
This recipe is so easy, you can’t mess it up! (Note from Janet: I don’t use my bread making machine; I use my mixer which will also mix bread).
Just dump:
½ stick butter
¼ C. sugar
1 T. yeast
1 t. salt
4 C. flour
1 ½ C. warm water to make a good dough
(this is just a guess, I don’t ever measure, just experiment for your machine)
Let it mix. If dough is too gooey, just add more flour, too dry, add more water. Let mix and rise in machine.
Take out and roll flat onto greased cookie sheet. Spread with butter/margarine. Cut in half lengthwise and in 1” strips. Don’t move or remove strips. Sprinkle with garlic powder, parmesan cheese (mmmmm good). Let rise another 20 minutes and bake until cheese on top starts to turn golden brown, about 10-15 minutes.
Add grated cheddar just after it comes out for a yummy addition.
Let sit for a few min. and break away sticks.
This dough is also my homemade pizza dough…make them both at the same time!
This is a recipe I downloaded from the internet from a Relief Society site.
Just dump:
½ stick butter
¼ C. sugar
1 T. yeast
1 t. salt
4 C. flour
1 ½ C. warm water to make a good dough
(this is just a guess, I don’t ever measure, just experiment for your machine)
Let it mix. If dough is too gooey, just add more flour, too dry, add more water. Let mix and rise in machine.
Take out and roll flat onto greased cookie sheet. Spread with butter/margarine. Cut in half lengthwise and in 1” strips. Don’t move or remove strips. Sprinkle with garlic powder, parmesan cheese (mmmmm good). Let rise another 20 minutes and bake until cheese on top starts to turn golden brown, about 10-15 minutes.
Add grated cheddar just after it comes out for a yummy addition.
Let sit for a few min. and break away sticks.
This dough is also my homemade pizza dough…make them both at the same time!
This is a recipe I downloaded from the internet from a Relief Society site.
Never-Fail Cornbread
1 C. blue, yellow, or white corn meal
1 C. spelt or whole wheat flour
1 T. baking powder
2 T. - ¼ C. honey
1 C. milk
1 T. oil (optional, makes less crumbly)
Preheat oven to 425°. Combine dry ingredients. Add milk, honey, & oil. Mix until well blended. Pour into 8x8 in. oiled pan & bake 15-20 minutes. To make a lighter cake, add one egg, beaten, when sweetener is added.
1 C. spelt or whole wheat flour
1 T. baking powder
2 T. - ¼ C. honey
1 C. milk
1 T. oil (optional, makes less crumbly)
Preheat oven to 425°. Combine dry ingredients. Add milk, honey, & oil. Mix until well blended. Pour into 8x8 in. oiled pan & bake 15-20 minutes. To make a lighter cake, add one egg, beaten, when sweetener is added.
Soy-Oat Waffles
¼ C. soybeans
½ C. oat groats
1 pinch sea salt
Grind soy beans and oat groats to make coarse flour. (Finely ground golden flax seeds or other seeds may be used to replace a portion of the oat groats.) Add a pinch of sea salt to bring out the flavor. Add sufficient water to make a thin batter and let sit while waffle iron is heating. The batter will thicken as it sits. Lubricate the waffle grids with Pam to prevent sticking. Pour batter onto grids almost out to the edge. These are steam leavened and should not run onto the counter top. The waffle will take approximately ten minutes to bake. Be patient and do not open the waffle iron prematurely or the top and bottom half of the waffle will separate and stick to the grids.
½ C. oat groats
1 pinch sea salt
Grind soy beans and oat groats to make coarse flour. (Finely ground golden flax seeds or other seeds may be used to replace a portion of the oat groats.) Add a pinch of sea salt to bring out the flavor. Add sufficient water to make a thin batter and let sit while waffle iron is heating. The batter will thicken as it sits. Lubricate the waffle grids with Pam to prevent sticking. Pour batter onto grids almost out to the edge. These are steam leavened and should not run onto the counter top. The waffle will take approximately ten minutes to bake. Be patient and do not open the waffle iron prematurely or the top and bottom half of the waffle will separate and stick to the grids.
Morning Glory Muffins
2¼ C. whole wheat flour
1 T. cinnamon
2 t. baking soda
½ t. salt
½ C. honey
2 C. carrot, grated
1 apple, shredded
1 C. coconut, shredded
1 C. raisins
1 C. pecans, coarsely chopped
8 oz. pineapple, shredded (drained)
3 eggs
½ C. extra virgin olive oil
1 t. vanilla extract (pure)
Sift flour, cinnamon, baking soda, and salt in a large bowl. Stir in carrot, apple, coconut, raisins, pineapple, and pecans. In a separate bowl, whisk eggs, oil, honey, and vanilla. Pour into the bowl with the dry ingredients. Blend well. Spoon the batter into greased muffin tins almost to the top. Bake at 350° for approximately 30 minutes. Cool in the tins 10 minutes then turn out onto a wire rack. Cover with a clean dry cloth to finish cooling.
1 T. cinnamon
2 t. baking soda
½ t. salt
½ C. honey
2 C. carrot, grated
1 apple, shredded
1 C. coconut, shredded
1 C. raisins
1 C. pecans, coarsely chopped
8 oz. pineapple, shredded (drained)
3 eggs
½ C. extra virgin olive oil
1 t. vanilla extract (pure)
Sift flour, cinnamon, baking soda, and salt in a large bowl. Stir in carrot, apple, coconut, raisins, pineapple, and pecans. In a separate bowl, whisk eggs, oil, honey, and vanilla. Pour into the bowl with the dry ingredients. Blend well. Spoon the batter into greased muffin tins almost to the top. Bake at 350° for approximately 30 minutes. Cool in the tins 10 minutes then turn out onto a wire rack. Cover with a clean dry cloth to finish cooling.
Cornbread
2 boxes Jiffy corn bread mix
1 box Jiffy white/yellow cake mix*
Follow the directions on the boxes and bake. (I typically use 3 eggs and 1 C. milk. I add about ¼ C. of oil sometimes. . .I'm a guesstimator baker. Sorry I can't be more precise.)
*If you can't find the Jiffy cake mix, I use a regular cake mix and bake away. It makes a lot of corn bread this way, so it's great if you have a lot of people to feed, or you can always just use ½ of the regular cake mix (Betty Crocker/Duncan Hines) to keep it to the regular cake size.
I got this recipe from my boss. The recipe calls for half a yellow cake mix! It makes all the difference in the taste of the cornbread! It tastes like cornbread from Frontier Pies.
1 box Jiffy white/yellow cake mix*
Follow the directions on the boxes and bake. (I typically use 3 eggs and 1 C. milk. I add about ¼ C. of oil sometimes. . .I'm a guesstimator baker. Sorry I can't be more precise.)
*If you can't find the Jiffy cake mix, I use a regular cake mix and bake away. It makes a lot of corn bread this way, so it's great if you have a lot of people to feed, or you can always just use ½ of the regular cake mix (Betty Crocker/Duncan Hines) to keep it to the regular cake size.
I got this recipe from my boss. The recipe calls for half a yellow cake mix! It makes all the difference in the taste of the cornbread! It tastes like cornbread from Frontier Pies.
Butterscotch Bundt Rolls
1 pkg. (1 dz.) frozen dinner rolls (Rhodes)
1 pkg. butterscotch pudding (not instant)
1 stick butter
1/2 c. brown sugar
1/2 c. nuts, chopped (optional)
Before going to bed: Place frozen rolls in well-greased heavy bundt pan. Sprinkle the butterscotch pudding over rolls. Melt butter and brown sugar. Cool. Pour over rolls and pudding. Sprinkle nuts over rolls (if desired). Cover with foil and leave on cabinet overnight.
Next morning: Bake 30 minutes at 350°. Serve warm with butter or plain.
1 pkg. butterscotch pudding (not instant)
1 stick butter
1/2 c. brown sugar
1/2 c. nuts, chopped (optional)
Before going to bed: Place frozen rolls in well-greased heavy bundt pan. Sprinkle the butterscotch pudding over rolls. Melt butter and brown sugar. Cool. Pour over rolls and pudding. Sprinkle nuts over rolls (if desired). Cover with foil and leave on cabinet overnight.
Next morning: Bake 30 minutes at 350°. Serve warm with butter or plain.
Out-of-this-World Rolls
2 T. active dry yeast
¼ C. warm water
1 stick (½ C.) soft butter or margarine
½ C. sugar
3 eggs, well beaten
1 C. warm water
2 t. salt
4 ½ C. flour
Soften yeast in the ¼ C. warm water. In a large bowl, combine butter, sugar, beaten eggs, 1 C. warm water, & salt. Stir in softened yeast & 2 ½ C. flour. Beat with hand mixer.
Add remaining flour with a wooden spoon to make a soft dough. Mix well. Cover & let rise until double (about 1 hour). Punch dough down & refrigerate overnight.
3 hours before baking, divide into 2 portions. Roll each on a lightly floured board to a rectangle ½ inch thick. Spread with soft butter. Roll jelly-roll style & cut into 1 inch slices.
Place slices cut-side down in greased muffin tin. Allow to rise 3 hours. Bake at 400° for about 12 minutes.
¼ C. warm water
1 stick (½ C.) soft butter or margarine
½ C. sugar
3 eggs, well beaten
1 C. warm water
2 t. salt
4 ½ C. flour
Soften yeast in the ¼ C. warm water. In a large bowl, combine butter, sugar, beaten eggs, 1 C. warm water, & salt. Stir in softened yeast & 2 ½ C. flour. Beat with hand mixer.
Add remaining flour with a wooden spoon to make a soft dough. Mix well. Cover & let rise until double (about 1 hour). Punch dough down & refrigerate overnight.
3 hours before baking, divide into 2 portions. Roll each on a lightly floured board to a rectangle ½ inch thick. Spread with soft butter. Roll jelly-roll style & cut into 1 inch slices.
Place slices cut-side down in greased muffin tin. Allow to rise 3 hours. Bake at 400° for about 12 minutes.
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