Ingredients:
1-3/4 c all-purpose flour
1-3/4 c sugar
3/4 c Hershey's Cocoa
1-1/2 tsp baking soda
1 tsp salt
2/3 c butter, softened
1 (16 oz.) container sour cream
2 eggs
1 tsp vanilla extract
Fudge Frosting (recipe follows)
Directions:
1. Heat oven to 350°F. Grease and flour 13x9x2-inch baking pan.
2. Stir together flour, sugar, cocoa, baking soda and salt in large bowl. Add butter, sour cream, eggs and vanilla; beat on medium speed of mixer 3 minutes. Pour batter into prepared pan.
3. Bake 40 to 45 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack. Frost with FUDGE FROSTING. 12 to 15 servings.
FUDGE FROSTING
3 tablespoons butter or margarine
1/3 cup HERSHEY'S Cocoa
1-1/3 cups powdered sugar
2 to 3 tablespoons milk
1/2 teaspoon vanilla extract
Melt butter in small saucepan over low heat. Add cocoa; cook, stirring constantly, just until mixture begins to boil. Pour mixture into medium bowl; cool completely. Add powdered sugar alternately with milk to cocoa mixture, beating to spreading consistency. Stir in vanilla.
About 1 cup frosting.
Tuesday, November 10, 2009
Tuesday, October 27, 2009
Coconut Raspberry Cupcakes
I have searched for a long time to find a made from scratch cake that is light and moist as compared to most that are heavy and dense. You can easily remove the coconut and raspberries to make this recipe more versatile, which I have done a couple of times.
I cannot remember where I found this recipe, but I know it was on the internet on a food blog somewhere, so I wish I could give credit to the person from whence it came! These sound complicated, but really they are not and they are so good they are worth any effort! My six year old grandson couldn't stuff them in fast enough!
Makes 24 regular size cupcakes or about 50 mini cupcakes
CUPCAKES:
5 large egg whites
1/2 cup whole milk
1 1/2 tsp pure vanilla extract
1 tsp coconut extract
3 cups cake flour
2 1/3 cup sugar
4 1/2 tsp baking powder
1/2 tsp salt
2 sticks unsalted butter(8oz.) at warm room temperature
1 cup unsweetened coconut milk
2 cups fresh, washed, and dried raspberries
2 1/2 cups sweetened flaked coconut
24 fresh washed raspberries
FROSTING:
1 lb cream cheese at room temperature
3 sticks unsalted butter, room temperature
1 tsp pure vanilla extract
1/2 tsp coconut extract
4 cups confectioners’ sugar, sifted
(I also used a little coconut milk to thin the frosting)
Instructions:
Preheat oven to 350F degrees. Line a 24- or two 12-hole muffin tins with paper cupcake cups.
Put egg whites in a bowl and whisk slightly.
Add the 1/2 cup of milk and the vanilla, and whisk to mix thoroughly.
In a large mixer bowl, combine the flour, sugar, baking powder, and salt. With the mixer on low, beat dry ingredients to break up any lumps.
Add the butter and coconut milk on low speed and beat just to combine. Raise the speed to medium and beat until light and fluffy, about 2 minutes.
Add the egg white mixture in 2 or 3 additions, scraping the sides of the bowl after each addition.
In a separate bowl, toss the raspberries with the 1/2 cup of cake flour. Add to batter and carefully fold in until incorporated. Spoon batter into each muffin tin, almost to the top but leaving about a 1/8 inch so the batter does not overflow.
Bake for 30 minutes or until a cake taster inserted in the middle comes out clean. Allow the cupcakes to cool in their pans for 10 minutes. Then place them on a wire rack to cool completely. (If using mini cupcake pans, baking is only about 15 minutes-watch carefully).
While cupcakes are cooling, make the frosting.
Combine cream cheese through confectioners’ sugar using a mixer. Cream until smooth. Spread a generous amount on each cupcake.
Put shredded coconut in a shallow bowl, and dip the top of each cupcake into the coconut to coat.
Toss the 24 remaining raspberries in granulated sugar to coat.
Top each cupcake with one sugar-coated raspberry. (I personally do not use coconut on the frosting because not everyone likes coconut, even though I use the coconut extract in the batter and frosting-just a raspberry-and place the dried raspberry on top just before serving as the sugar in the frosting and fruit interact and the raspberry juices will release onto the frosting, discoloring the frosting).
I cannot remember where I found this recipe, but I know it was on the internet on a food blog somewhere, so I wish I could give credit to the person from whence it came! These sound complicated, but really they are not and they are so good they are worth any effort! My six year old grandson couldn't stuff them in fast enough!
Makes 24 regular size cupcakes or about 50 mini cupcakes
CUPCAKES:
5 large egg whites
1/2 cup whole milk
1 1/2 tsp pure vanilla extract
1 tsp coconut extract
3 cups cake flour
2 1/3 cup sugar
4 1/2 tsp baking powder
1/2 tsp salt
2 sticks unsalted butter(8oz.) at warm room temperature
1 cup unsweetened coconut milk
2 cups fresh, washed, and dried raspberries
2 1/2 cups sweetened flaked coconut
24 fresh washed raspberries
FROSTING:
1 lb cream cheese at room temperature
3 sticks unsalted butter, room temperature
1 tsp pure vanilla extract
1/2 tsp coconut extract
4 cups confectioners’ sugar, sifted
(I also used a little coconut milk to thin the frosting)
Instructions:
Preheat oven to 350F degrees. Line a 24- or two 12-hole muffin tins with paper cupcake cups.
Put egg whites in a bowl and whisk slightly.
Add the 1/2 cup of milk and the vanilla, and whisk to mix thoroughly.
In a large mixer bowl, combine the flour, sugar, baking powder, and salt. With the mixer on low, beat dry ingredients to break up any lumps.
Add the butter and coconut milk on low speed and beat just to combine. Raise the speed to medium and beat until light and fluffy, about 2 minutes.
Add the egg white mixture in 2 or 3 additions, scraping the sides of the bowl after each addition.
In a separate bowl, toss the raspberries with the 1/2 cup of cake flour. Add to batter and carefully fold in until incorporated. Spoon batter into each muffin tin, almost to the top but leaving about a 1/8 inch so the batter does not overflow.
Bake for 30 minutes or until a cake taster inserted in the middle comes out clean. Allow the cupcakes to cool in their pans for 10 minutes. Then place them on a wire rack to cool completely. (If using mini cupcake pans, baking is only about 15 minutes-watch carefully).
While cupcakes are cooling, make the frosting.
Combine cream cheese through confectioners’ sugar using a mixer. Cream until smooth. Spread a generous amount on each cupcake.
Put shredded coconut in a shallow bowl, and dip the top of each cupcake into the coconut to coat.
Toss the 24 remaining raspberries in granulated sugar to coat.
Top each cupcake with one sugar-coated raspberry. (I personally do not use coconut on the frosting because not everyone likes coconut, even though I use the coconut extract in the batter and frosting-just a raspberry-and place the dried raspberry on top just before serving as the sugar in the frosting and fruit interact and the raspberry juices will release onto the frosting, discoloring the frosting).
Cheesecake Bars
These are an amazing little treat from my favorite new website, America's Test Kitchens!!
Makes an 8-inch Square Dish of Bars- they are so yummy and very easy to make!
*Plan Ahead: The bars need to cool completely (about 2 hours) and chill in the fridge (about 3 hours) before serving.
Crust:
2 cups crushed graham crackers,8 tablespoons butter, melted and cooled, 3 tablespoons light brown sugar, 3 tablespoons all-purpose flour, 1/8 teaspoon salt
Filling:
2 (8-ounce) packages cream cheese, softened, 2/3 cup granulated sugar, 2 large eggs, ¼ cup sour cream, 2 teaspoons fresh lemon juice, 1 teaspoon vanilla extract.
Instructions:
Preheat oven to 325 degrees. Line an 8-inch square baking dish with foil, letting edges hang over the side, and grease foil or spray with cooking spray.
Combine the graham cracker crumbs with the butter, brown sugar, flour and salt and mix well. Sprinkle the mixture into the prepared pan and press into an even layer. Bake the crust until beginning to brown, 12 to 15 minutes. (I cooked for only 10 minutes and it was perfect -my oven cooks a little hot).
Beat the softened cream cheese until smooth in a large bowl, scraping down bowl and beaters as needed. Gradually beat the sugar until incorporated, about 1 minute. Beat in the eggs, one at a time, until completely combined. Beat in the sour cream, lemon juice and vanilla until combined. Pour the filling over the crust.
Bake the bars until the edges are set but the center still jiggles slightly, 35 to 40 minutes. (I cooked 35 minutes and it was just right). Let the bars cool completely in the pan, set on a wire rack, about 2 hours, then cover with foil and refrigerate until chilled, at least 3 hours or up to 24 hours. Remove bars from pan using foil and cut into squares and serve.
America's Test Kitchen
Makes an 8-inch Square Dish of Bars- they are so yummy and very easy to make!
*Plan Ahead: The bars need to cool completely (about 2 hours) and chill in the fridge (about 3 hours) before serving.
Crust:
2 cups crushed graham crackers,8 tablespoons butter, melted and cooled, 3 tablespoons light brown sugar, 3 tablespoons all-purpose flour, 1/8 teaspoon salt
Filling:
2 (8-ounce) packages cream cheese, softened, 2/3 cup granulated sugar, 2 large eggs, ¼ cup sour cream, 2 teaspoons fresh lemon juice, 1 teaspoon vanilla extract.
Instructions:
Preheat oven to 325 degrees. Line an 8-inch square baking dish with foil, letting edges hang over the side, and grease foil or spray with cooking spray.
Combine the graham cracker crumbs with the butter, brown sugar, flour and salt and mix well. Sprinkle the mixture into the prepared pan and press into an even layer. Bake the crust until beginning to brown, 12 to 15 minutes. (I cooked for only 10 minutes and it was perfect -my oven cooks a little hot).
Beat the softened cream cheese until smooth in a large bowl, scraping down bowl and beaters as needed. Gradually beat the sugar until incorporated, about 1 minute. Beat in the eggs, one at a time, until completely combined. Beat in the sour cream, lemon juice and vanilla until combined. Pour the filling over the crust.
Bake the bars until the edges are set but the center still jiggles slightly, 35 to 40 minutes. (I cooked 35 minutes and it was just right). Let the bars cool completely in the pan, set on a wire rack, about 2 hours, then cover with foil and refrigerate until chilled, at least 3 hours or up to 24 hours. Remove bars from pan using foil and cut into squares and serve.
America's Test Kitchen
Brownie Bites
So delicious!!!
THESE ARE VERY FAST AND EASY TO MAKE!! I found the recipe in my Woman’s Day magazine from the October issue that I received and I think I have already made them four times! I have already played with this recipe and altered it several times and finally come up with the right mix of chocolate chips for my taste so you will have to do the same for yourself and your family. I will just give the original and my version in parenthesis. Also, I like to dip a raspberry in sugar and place on top of ganache for a little extra taste and to dress them up a bit! The other good thing about this recipe is that I like that they are little-because if you are trying to control how much sugar you are eating, you can eat just a little and not be tempted to eat a HUGE big brownie! They keep very well and this recipe can easily be cut in half if you don’t want four dozen (for people like Steve and I where there are only two of us!!)
A SIDE NOTE: This recipe requires that you use the mini- muffin tins for these brownie bites. I bought mine at Wallmart a while back since I make so many mini cupcakes. They come in one large tray that makes 24 muffins or cupcakes at a time. They are not too expensive. I think mine was around 10 dollars considering what some bakeware costs these days!
MAKES 4 DOZEN (1 brownie bite is 118 cal, 1 g protein, 11 g car, 1 g fiber, 8 g fat)
2 sticks butter (1 cup)
1 ½ cup bittersweet chocolate chips (I used half semi-sweet and dark chocolate)
1 cup sugar
4 large eggs
1 tsp vanilla
1 cup flour (I sift all my flour)
GANACHE
½ cup heavy cream
1 cup bittersweet chocolate chips (1/2 cup dark and ½ bittersweet)
You can garnish with pink pearl dragees (opt
1.Heat oven to 350. Line mini-muffin pans with paper liners. You can find these in the baking section at any grocery store.
2.Melt butter in a medium saucepan over medium low heat. Add chocolate chips; stir until melted and smooth. Remove pan from heat. Briskly stir in sugar, eggs and vanilla. Stir in flour until blended. Fill each baking cup with a slightly rounded Tbsp of batter. (If you have a small ice cream scoop that you use for making cookies, it is perfect for this!!)
3. Bake 12-13 minutes or until wooden pick inserted in center comes out clean. Watch as all ovens are different. Cool on wire rack.
4. GANACHE: Place heavy cream in medium glass bowl . Microwave on high for 1 minute. Add chocolate chips and let stand 1 or 2 minutes. Stir until melted and smooth. (I melt the chips and heavy cream in a HEAVY pan on LOW heat on the stove and it works great but I watch it carefully and it only takes a second-so if you are not sure-try the safer method of the microwave). Spread a tsp on top of each brownie bite and decorate with dragee or a sugared raspberry.
My preferred method is to put the ganache into a small Ziploc bag and then cut a TINY corner of the bag with scissors and squeeze a small amount of the ganache onto the top of each brownie bite. That way, you don’t have a messy brownie, it looks prettier, and more the raspberry sits atop a very nice and not messy looking brownie bite!!
THESE ARE VERY FAST AND EASY TO MAKE!! I found the recipe in my Woman’s Day magazine from the October issue that I received and I think I have already made them four times! I have already played with this recipe and altered it several times and finally come up with the right mix of chocolate chips for my taste so you will have to do the same for yourself and your family. I will just give the original and my version in parenthesis. Also, I like to dip a raspberry in sugar and place on top of ganache for a little extra taste and to dress them up a bit! The other good thing about this recipe is that I like that they are little-because if you are trying to control how much sugar you are eating, you can eat just a little and not be tempted to eat a HUGE big brownie! They keep very well and this recipe can easily be cut in half if you don’t want four dozen (for people like Steve and I where there are only two of us!!)
A SIDE NOTE: This recipe requires that you use the mini- muffin tins for these brownie bites. I bought mine at Wallmart a while back since I make so many mini cupcakes. They come in one large tray that makes 24 muffins or cupcakes at a time. They are not too expensive. I think mine was around 10 dollars considering what some bakeware costs these days!
MAKES 4 DOZEN (1 brownie bite is 118 cal, 1 g protein, 11 g car, 1 g fiber, 8 g fat)
2 sticks butter (1 cup)
1 ½ cup bittersweet chocolate chips (I used half semi-sweet and dark chocolate)
1 cup sugar
4 large eggs
1 tsp vanilla
1 cup flour (I sift all my flour)
GANACHE
½ cup heavy cream
1 cup bittersweet chocolate chips (1/2 cup dark and ½ bittersweet)
You can garnish with pink pearl dragees (opt
1.Heat oven to 350. Line mini-muffin pans with paper liners. You can find these in the baking section at any grocery store.
2.Melt butter in a medium saucepan over medium low heat. Add chocolate chips; stir until melted and smooth. Remove pan from heat. Briskly stir in sugar, eggs and vanilla. Stir in flour until blended. Fill each baking cup with a slightly rounded Tbsp of batter. (If you have a small ice cream scoop that you use for making cookies, it is perfect for this!!)
3. Bake 12-13 minutes or until wooden pick inserted in center comes out clean. Watch as all ovens are different. Cool on wire rack.
4. GANACHE: Place heavy cream in medium glass bowl . Microwave on high for 1 minute. Add chocolate chips and let stand 1 or 2 minutes. Stir until melted and smooth. (I melt the chips and heavy cream in a HEAVY pan on LOW heat on the stove and it works great but I watch it carefully and it only takes a second-so if you are not sure-try the safer method of the microwave). Spread a tsp on top of each brownie bite and decorate with dragee or a sugared raspberry.
My preferred method is to put the ganache into a small Ziploc bag and then cut a TINY corner of the bag with scissors and squeeze a small amount of the ganache onto the top of each brownie bite. That way, you don’t have a messy brownie, it looks prettier, and more the raspberry sits atop a very nice and not messy looking brownie bite!!
Sunday, October 25, 2009
Paula Deen’s Tomato Macaroni and Cheese
Ingredients
• 4 tablespoons butter, plus more for baking dish
• 2 cups uncooked elbow macaroni
• 2 tablespoons minced onion
• 4 tablespoons all-purpose flour
• 1 teaspoon salt, plus more for seasoning
• 3/4 tablespoon dry mustard
• 1/4 teaspoon paprika
• 2 cups milk
• 3 cups shredded Cheddar, divided
• 2 ripe tomatoes, blanched, peeled, and cut into 1/2-inch thick slices
• Freshly ground black pepper
Directions
Preheat the oven to 375 degrees F. Lightly butter a 13 by 9 by 2-inch baking dish.
Bring 6 cups of salted water to a boil over high heat. Add the macaroni and cook until al dente. Drain and set aside.
Melt the butter in a large saucepan, over medium heat. Add the onion and cook, stirring constantly, until tender. Add the flour, salt, dry mustard, and paprika; mix well. Stir in the milk and cook until thickened, about 5 minutes. Add 2 cups of the shredded cheese and stir until melted. Toss in the macaroni and pour into the prepared dish. Cover the macaroni with tomato slices and season salt and pepper, to taste. Bake for 35 to 45 minutes. The last few minutes, top with the remaining cheese and return to the oven until the cheese melts. Serve hot.
*next time I will add another tomato and it needs a lot of Salt and Pepper.
• 4 tablespoons butter, plus more for baking dish
• 2 cups uncooked elbow macaroni
• 2 tablespoons minced onion
• 4 tablespoons all-purpose flour
• 1 teaspoon salt, plus more for seasoning
• 3/4 tablespoon dry mustard
• 1/4 teaspoon paprika
• 2 cups milk
• 3 cups shredded Cheddar, divided
• 2 ripe tomatoes, blanched, peeled, and cut into 1/2-inch thick slices
• Freshly ground black pepper
Directions
Preheat the oven to 375 degrees F. Lightly butter a 13 by 9 by 2-inch baking dish.
Bring 6 cups of salted water to a boil over high heat. Add the macaroni and cook until al dente. Drain and set aside.
Melt the butter in a large saucepan, over medium heat. Add the onion and cook, stirring constantly, until tender. Add the flour, salt, dry mustard, and paprika; mix well. Stir in the milk and cook until thickened, about 5 minutes. Add 2 cups of the shredded cheese and stir until melted. Toss in the macaroni and pour into the prepared dish. Cover the macaroni with tomato slices and season salt and pepper, to taste. Bake for 35 to 45 minutes. The last few minutes, top with the remaining cheese and return to the oven until the cheese melts. Serve hot.
*next time I will add another tomato and it needs a lot of Salt and Pepper.
Monday, August 17, 2009
Deep, Dark Chocolate Brownies
2 sticks (8 oz) butter
8 oz good-quality semisweet chocolate
2 cups sugar
1 teaspoon pure vanilla extract
5 large eggs
1/3 cup unsweetened Dutch-process cocoa powder
1/2 tsp salt
2/3 cup all-purpose flour
Preheat oven to 350 degrees F. Line a 13×9 inch metal pan with foil and spray foil with cooking spray. Alternatively, you may use parchment. These are pretty sticky at first!
Melt butter and chocolate in a 3-qt heavy saucepan over low heat, stirring, until smooth. Add 1 cup of the sugar to the hot chocolate mixture. Remove from heat and let cool to lukewarm.
Whisk in remaining 1 cup sugar and vanilla. Whisk in eggs 1 at a time until mixture is glossy and smooth. Whisk in salt and cocoa powder, then add flour and stir until it disappears (do not overbeat).
Spread in pan and bake until a pick inserted in center comes out with crumbs, 25 to 35 minutes. Cool to room temperature then chill for an hour or more. Lift from pan, place on a cutting board, cut into squares.
Makes 1 13×9 inch pan (yield depends on how big you cut your brownies, but they are rich, so small is fine.
8 oz good-quality semisweet chocolate
2 cups sugar
1 teaspoon pure vanilla extract
5 large eggs
1/3 cup unsweetened Dutch-process cocoa powder
1/2 tsp salt
2/3 cup all-purpose flour
Preheat oven to 350 degrees F. Line a 13×9 inch metal pan with foil and spray foil with cooking spray. Alternatively, you may use parchment. These are pretty sticky at first!
Melt butter and chocolate in a 3-qt heavy saucepan over low heat, stirring, until smooth. Add 1 cup of the sugar to the hot chocolate mixture. Remove from heat and let cool to lukewarm.
Whisk in remaining 1 cup sugar and vanilla. Whisk in eggs 1 at a time until mixture is glossy and smooth. Whisk in salt and cocoa powder, then add flour and stir until it disappears (do not overbeat).
Spread in pan and bake until a pick inserted in center comes out with crumbs, 25 to 35 minutes. Cool to room temperature then chill for an hour or more. Lift from pan, place on a cutting board, cut into squares.
Makes 1 13×9 inch pan (yield depends on how big you cut your brownies, but they are rich, so small is fine.
Monday, August 10, 2009
Very Very RICH Blueberry Dessert
This is a very rich dessert but is one of my favorites. I got the recipe YEARS ago from one of my good friends when we lived in Springville. (That's how many years ago it was!!) Beware though because it has LOTS of butter and calories and you will only want a small piece!! Another caution, it is not a cooked dessert and calls for raw eggs. I use "Egg Beaters" for this recipe. You could easily alter this recipe by adding more cream cheese (12 oz instead of 8) and cutting the butter to 1 1/2 cubes instead of 2 (or 3/4 cup butter instead of 1 cup butter). You can also add another can of pie filling if you desire!I am giving the original recipe as I received it:
Blueberry Dessert
Mix together and press into 9x13" pan except save out 2 TBSP of the crumbs:
3 cups crushed vanilla wafers1/2 tsp nutmeg
4 Tbps butter melted
In a bowl cream together: (Mix until light and fluffy)
2 eggs (I use 1/2 cup Egg Beaters which is equivalent to 2 eggs)
1 cup butter
2 cups powdered sugar
8 oz package cream cheese
Spread on top of prepared crust then add:
1 large can blueberry pie filling
On top of pie filling ADD:
1 pint real whipped cream (sweetened with 1/4 -1/3 cup sugar to taste and vanilla)
Last Step-Spread the nut crumb mixture on top of Whipping Cream:
Mix 1/2 cup finely chopped pecans with 2 TBSP crumb mix that you saved
Refrigerate until set (about 2 hours). Cut into SMALL squares to serve.
Makes at least 20 servings ormore depending on size of square.
HEAVENLY PEANUT BUTTER CHOCOLATE CHIP COOKIES
Heavenly Peanut Butter Chocolate Chip CookiesFrom Kitchen Cafe
- 1¼ cups all-purpose flour, ¾ teaspoon baking soda, ½ teaspoon baking powder, ¼ teaspoon salt, ½ cup unsalted butter, softened (I used salted butter and cut the 1/4 teaspoon salt down to 1/8 teaspoon), 1 cup peanut butter at room temperature, ¾ cup plus 1 tablespoon (for sprinkling) sugar, ½ cup firmly packed light brown sugar, 1 large egg, at room temperature, 1 tablespoon milk, 1 teaspoon vanilla extract, ½ cup peanut butter chips, ½ cup chocolate chips
Preheat oven to 350 degrees.In a large bowl, combine the flour, the baking soda, the baking powder, and the salt. Set aside.In a large bowl, beat the butter and the peanut butter together until fluffy. Add the sugars and beat until smooth. Add the egg and mix well. Add the milk and the vanilla extract. Add the flour mixture and beat thoroughly. Stir in the peanut butter chips. Place sprinkling sugar on a plate. Drop by rounded teaspoonfuls into the sugar, then onto ungreased cookie sheets, leaving several inches between for expansion. Using a fork, lightly indent with a crissscross pattern but do not overly flatten cookies (like Deb from Smitten Kitchen, because I want to be just like her, I used the back of a flat spatula to flatten - don't ask me why I avoided the crisscross pattern, like I said, I just wanted to mimic Deb's exact actions with these cookies). Bake for 10 to 12 minutes (I only baked mine for about 9 minutes). Do not overbake. Cookies may appear to be underdone, but they are not.Cool the cookies on the sheets for 1 minute, then remove to a rack to cool completely.
Lauralyn's Chicken Salad
Lauralyn’s Chicken Salad
4-5 chicken breasts:
(You can buy a chicken (rotisserie kind) at the deli and cut that up or you can boil chicken breasts until done or you can buy the chicken breasts with skin and bone on (this is my favorite way because the chicken is so tender and moist!!)
If you do the chicken breasts with bone and skin on, this is what you do:
Place the chicken skin side up on a cookie sheet or baking tray. Coat the chicken skin with olive oil (or you can use canola or any oil if you don't have olive oil). Generously salt and pepper the chicken and place in 350 oven and bake for about 35-45 minutes. The chicken is done when the juices run clear when you pierce chicken with a fork. When chicken is cool enough to touch, pull off skin and remove from bone. Cut the chicken (or you can shred if you like) into bite size pieces.
To the cut up chicken add:
1 cup chopped celery
1 cup pecans chopped-not too fine- or slivered almonds
1 large container grapes (red or green or both-it doesn't matter although red have higher nutritional value) I buy the big bags of grapes or the containers at Costco and use the whole thing because I like extra grapes.
1 cup chopped dried apricots (you can buy them at Wallmart and it will take several packages to get a cup or you can buy them at Costco
Mayonaise (about 1 cup or so-- you will have to add enough until it is moist and the chicken and other ingredients are well coated)
Salt and pepper (be generous)
A titch of onion salt and you can also add a little tiny pinch of poultry seasoning (Do this all to taste)
**Sometimes I add chopped granny smith or fuji or gala apples but when I made it for Jessi's wedding shower, I just used the apricots.
Mix altogether and refrigerate.
Lauralyn's Chicken Salad
Lauralyn’s Chicken Salad
4 chicken breasts
(You can buy a chicken (rotisserie kind) at the deli and cut that up
or you can boil chicken breasts until done
or you can buy the chicken breasts with skin and bone on (this is my favorite way because the chicken is so tender and moist!!)
If you do the chicken breasts with bone and skin on, this is what you do:
Place the chicken skin side up on a cookie sheet or baking tray. Coat the chicken skin with olive oil (or you can use canola or any oil if you don't have olive oil). Generously salt and pepper the chicken and place in 350 oven and bake for about 35-45 minutes. The chicken is done when the juices run clear when you pierce chicken with a fork. When chicken is cool enough to touch, pull off skin and remove from bone. Cut the chicken (or you can shred if you like) into bite size pieces.
To the cut up chicken add:
1 cup chopped celery
1 cup pecans chopped-not too fine- or slivered almonds
1 large container grapes (red or green or both-it doesn't matter although red have higher nutritional value) I buy the big bags of grapes or the containers at Costco and use the whole thing.
1 cup chopped dried apricots (you can buy them at Wallmart and it will take several packages to get a cup or you can buy them at Costco
Mayonaise (about 1 cup or so-- you will have to add enough until it is moist and the chicken and other ingredients are well coated)
Salt and pepper (be generous)
A titch of onion salt and you can also add a little tiny pinch of poultry seasoning (Do this all to taste)
**Sometimes I add chopped granny smith or fuji or gala apples but when I made it for the shower, I just used the apricots.
Mix altogether and refrigerate.
4 chicken breasts
(You can buy a chicken (rotisserie kind) at the deli and cut that up
or you can boil chicken breasts until done
or you can buy the chicken breasts with skin and bone on (this is my favorite way because the chicken is so tender and moist!!)
If you do the chicken breasts with bone and skin on, this is what you do:
Place the chicken skin side up on a cookie sheet or baking tray. Coat the chicken skin with olive oil (or you can use canola or any oil if you don't have olive oil). Generously salt and pepper the chicken and place in 350 oven and bake for about 35-45 minutes. The chicken is done when the juices run clear when you pierce chicken with a fork. When chicken is cool enough to touch, pull off skin and remove from bone. Cut the chicken (or you can shred if you like) into bite size pieces.
To the cut up chicken add:
1 cup chopped celery
1 cup pecans chopped-not too fine- or slivered almonds
1 large container grapes (red or green or both-it doesn't matter although red have higher nutritional value) I buy the big bags of grapes or the containers at Costco and use the whole thing.
1 cup chopped dried apricots (you can buy them at Wallmart and it will take several packages to get a cup or you can buy them at Costco
Mayonaise (about 1 cup or so-- you will have to add enough until it is moist and the chicken and other ingredients are well coated)
Salt and pepper (be generous)
A titch of onion salt and you can also add a little tiny pinch of poultry seasoning (Do this all to taste)
**Sometimes I add chopped granny smith or fuji or gala apples but when I made it for the shower, I just used the apricots.
Mix altogether and refrigerate.
Mediterranean Tacos
My friend, Barbara who lives here in Texas serves these little tacos that are to die for (in mine and Jenn's opinion). We call them mediterranean tacos, even though I have no idea why we call them that-maybe it's the feta cheese. Anyway, Jennie and I make them alot cuz we are always craving them:
Here is how you make them:
Here is how you make them:
Mediterranean Tacos
white corn tortillas
(Jennie and I have found a grocery store here that makes tortillas similar to Cafe Rio but a little thicker and smaller and they melt in your mouth they are so good-so we now use those- so you could try something similar if you don't like white corn tortillas)
Red onion
Sliced avacados
Sliced fresh tomatoes
Salt and pepper
Slice the red onion very thin and saute in a pan with a tiny bit of olive oil,just until tender. (It only takes a few minutes.
Heat the tortillas in a nonstick frying pan (don't need to use oil) or use the microwave. (For the corn tortillas we like the fry pan better)
Slice the vegies
Assemble with the feta cheese and onions first.
(Jennie and I have found a grocery store here that makes tortillas similar to Cafe Rio but a little thicker and smaller and they melt in your mouth they are so good-so we now use those- so you could try something similar if you don't like white corn tortillas)
Red onion
Sliced avacados
Sliced fresh tomatoes
Salt and pepper
Slice the red onion very thin and saute in a pan with a tiny bit of olive oil,just until tender. (It only takes a few minutes.
Heat the tortillas in a nonstick frying pan (don't need to use oil) or use the microwave. (For the corn tortillas we like the fry pan better)
Slice the vegies
Assemble with the feta cheese and onions first.
Thursday, July 30, 2009
Chocolate Chip Cookie Pretzel Bars
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 sticks unsalted butter, softened
1 cup light brown sugar
1/2 cup sugar
2 large eggs
2 teaspoons pure vanilla extract
One 12-ounce bag bittersweet chocolate chips (I also use part semi-sweet chocolate chips)
1 1/2 cups mini pretzels, coarsely chopped
2 tablespoons chocolate sprinkles (I didn’t use these)
Preheat the oven to 350°. Spray a 9-by-13-inch pan with cooking spray.
In a bowl, whisk the flour, baking soda and salt. Using a mixer, beat the butter with both sugars at medium speed until light and fluffy, about 1 minute. Beat in the eggs and vanilla extract. On low, beat in the dry ingredients, just until incorporated. Stir in the chocolate chips and pretzel pieces.
Spread the batter evenly in the pan. Press the batter down with a spatula. If you want to use the sprinkles, sprinkle them on top of the batter. Bake for 30 minutes, until golden brown. The middle might be a little gooey but that is ok, the bars will set up. Transfer the pan to a rack and let cool completely.
Use a knife to go around the side of the pan to loosen the bars. Cut the bars in squares and serve.
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 sticks unsalted butter, softened
1 cup light brown sugar
1/2 cup sugar
2 large eggs
2 teaspoons pure vanilla extract
One 12-ounce bag bittersweet chocolate chips (I also use part semi-sweet chocolate chips)
1 1/2 cups mini pretzels, coarsely chopped
2 tablespoons chocolate sprinkles (I didn’t use these)
Preheat the oven to 350°. Spray a 9-by-13-inch pan with cooking spray.
In a bowl, whisk the flour, baking soda and salt. Using a mixer, beat the butter with both sugars at medium speed until light and fluffy, about 1 minute. Beat in the eggs and vanilla extract. On low, beat in the dry ingredients, just until incorporated. Stir in the chocolate chips and pretzel pieces.
Spread the batter evenly in the pan. Press the batter down with a spatula. If you want to use the sprinkles, sprinkle them on top of the batter. Bake for 30 minutes, until golden brown. The middle might be a little gooey but that is ok, the bars will set up. Transfer the pan to a rack and let cool completely.
Use a knife to go around the side of the pan to loosen the bars. Cut the bars in squares and serve.
Spinach Salad
Spinach Salad
(adapted by Lauralyn)
Salad:
1 bunch Romaine lettuce
1 LARGE bunch Spinach
1 pint fresh strawberries
Wash above and toss together. Serve with spinach salad vinaigrette dressing and sugared pecans.
**For large crowds:
1 large carton of spinach (can be purchased at Costco or Sam’s Club and it’s prewashed).
When using a large container of spinach, add 1 clamshell of strawberries (the large containers strawberries are sold in at Costco or Sam’s).
(Most ALL of the time, I skip the romaine and just use spinach as our family prefers it that way).
Dressing:
1/2 cup mayonnaise
3 TBPS vinegar
3 TBPS sugar
1/3 cup milk
1 tsp poppy seeds
Mix together and toss over salad RIGHT before serving
Carmelized Pecans:
½ cup sugar
½ cup butter
½ cup orange juice
1 ½ tsp salt
1 ¼ tsp cinnamon
Ground pepper to taste
1 lb. pecans
Preheat oven to 325. Line baking sheet with foil and spray with cooking spray generously! Heat butter, juice, sugar and spices in skillet until sugar is dissolved and mixture is hot and barely bubbly. Add pecans and stir well. Pour onto baking sheet and bake for about 15-20 minutes. STIR EVERY 5 MINUTES AND WATCH CAREFULLY AS THE LAST FEW MINUTES THEY CAN BURN QUICKLY. The sauce will thicken as they bake and you will be able to tell when they are done. Remove from baking pan and spread onto parchment or wax paper to cool. Break into small pieces for the salad.
TRY NOT TO EAT THE NUTS BEFORE GETTING THEM ON THE SALAD AS THEY ARE SO DANG YUMMY!!
I do not know where I got this recipe (probably from Kim) but I have adapted it from the original and changed the dressing. I do know, it is my most requested recipe and every time I serve it, it is requested. That's okay, cuz we love to share recipes!!
(adapted by Lauralyn)
Salad:
1 bunch Romaine lettuce
1 LARGE bunch Spinach
1 pint fresh strawberries
Wash above and toss together. Serve with spinach salad vinaigrette dressing and sugared pecans.
**For large crowds:
1 large carton of spinach (can be purchased at Costco or Sam’s Club and it’s prewashed).
When using a large container of spinach, add 1 clamshell of strawberries (the large containers strawberries are sold in at Costco or Sam’s).
(Most ALL of the time, I skip the romaine and just use spinach as our family prefers it that way).
Dressing:
1/2 cup mayonnaise
3 TBPS vinegar
3 TBPS sugar
1/3 cup milk
1 tsp poppy seeds
Mix together and toss over salad RIGHT before serving
Carmelized Pecans:
½ cup sugar
½ cup butter
½ cup orange juice
1 ½ tsp salt
1 ¼ tsp cinnamon
Ground pepper to taste
1 lb. pecans
Preheat oven to 325. Line baking sheet with foil and spray with cooking spray generously! Heat butter, juice, sugar and spices in skillet until sugar is dissolved and mixture is hot and barely bubbly. Add pecans and stir well. Pour onto baking sheet and bake for about 15-20 minutes. STIR EVERY 5 MINUTES AND WATCH CAREFULLY AS THE LAST FEW MINUTES THEY CAN BURN QUICKLY. The sauce will thicken as they bake and you will be able to tell when they are done. Remove from baking pan and spread onto parchment or wax paper to cool. Break into small pieces for the salad.
TRY NOT TO EAT THE NUTS BEFORE GETTING THEM ON THE SALAD AS THEY ARE SO DANG YUMMY!!
I do not know where I got this recipe (probably from Kim) but I have adapted it from the original and changed the dressing. I do know, it is my most requested recipe and every time I serve it, it is requested. That's okay, cuz we love to share recipes!!
Friday, July 24, 2009
Barbara’s Brownies
Blend together
1 cup butter melted
2 cups sugar
2 tsp. vanilla
½ tsp. salt
½ tsp. baking powder
Then add when cool:
4 eggs wisk then blend in
2/3 cup cocoa powder
1 cup flour
1 ½ cup chopped walnuts
1 bag semi sweet chocolate chips.
Bake in 9 by 13 metal pan at 350 for 25-30 minutes
Can under bake so you have to watch.
1 cup butter melted
2 cups sugar
2 tsp. vanilla
½ tsp. salt
½ tsp. baking powder
Then add when cool:
4 eggs wisk then blend in
2/3 cup cocoa powder
1 cup flour
1 ½ cup chopped walnuts
1 bag semi sweet chocolate chips.
Bake in 9 by 13 metal pan at 350 for 25-30 minutes
Can under bake so you have to watch.
Martha Stewart’s Macaroni and Cheese
Cook 1 lb. Macaroni (I used a little more than 1 lb.)
Melt 2 Tbsp butter
6 slices white bread torn into pieces. Toss the butter and bread together and set aside.
Melt 6 Tbsp butter
Stir in ½ cup flour
Bring 5 ½ cup milk to a boil.
Stir in the butter and flour mixture with a wire whisk until thickens
Add:
¼ tsp nutmeg
½ tsp salt
¼ tsp cayenne pepper
¼ tsp black pepper
Add 3 cups grated cheese
Add macaroni to the cheese mixture
Pour into a dish and sprinkle the top with grated parmesan cheese and bread mixture.
Bake in oven at 375 for 45 minutes or until warm. (I just stuck it in the oven and melted the cheese)
*** I didn’t add as much cayenne as called for and added some garlic and onion powder.
I use a mixture of cheese like cheddar and mozzarella or Colby jack and use the fresh grated parmesan cheese for on top that you buy (not the kind in the green container from Kraft). I also just took some seasoned croutons and smashed them up in a baggie and placed on top of the macaroni instead of the bread and butter mixture.
Melt 2 Tbsp butter
6 slices white bread torn into pieces. Toss the butter and bread together and set aside.
Melt 6 Tbsp butter
Stir in ½ cup flour
Bring 5 ½ cup milk to a boil.
Stir in the butter and flour mixture with a wire whisk until thickens
Add:
¼ tsp nutmeg
½ tsp salt
¼ tsp cayenne pepper
¼ tsp black pepper
Add 3 cups grated cheese
Add macaroni to the cheese mixture
Pour into a dish and sprinkle the top with grated parmesan cheese and bread mixture.
Bake in oven at 375 for 45 minutes or until warm. (I just stuck it in the oven and melted the cheese)
*** I didn’t add as much cayenne as called for and added some garlic and onion powder.
I use a mixture of cheese like cheddar and mozzarella or Colby jack and use the fresh grated parmesan cheese for on top that you buy (not the kind in the green container from Kraft). I also just took some seasoned croutons and smashed them up in a baggie and placed on top of the macaroni instead of the bread and butter mixture.
Thursday, July 23, 2009
Two Yummy Brownie Recipes!
Mom’s Brownies
(Grandma Lois’ -the brownie that is similar to BYU's)
2/3 cup butter
½ cup cocoa
2 cups sugar
1 tsp salt
1 tsp vanilla
4 eggs beaten well
1 ½ cups flour
***Can add 1 cup chopped nuts.
Melt the butter. Add cocoa, sugar and mix well. Beat the eggs and add to the sugar and cocoa mixture. Add the salt, vanilla and flour. Mix together. This does not need a lot of beating with a mixer. I don’t even use a mixer, just the pan I use to melt the butter in!
Pour into greased 9x13 pan and bake at 350 for 20-25 minutes. Watch! When cool, frost.
Helen Beck’s Mint Brownie
Given to me by Joy Alldredge who I taught school with in Utah
2 ¼ cup sugar
2 oz. honey
1 tsp salt
1 tsp vanilla
2 oz. cocoa
2 oz. unsweetened cocoa (melted)
1 ½ cups shortening
2 ½ cups cake flour (1 cup cake flour = ¾ cup flour + 2 TBSP cornstarch if don’t have cake flour)
1 cup eggs plus 2 more eggs
Chopped nuts (opt)
Mix dry ingredients, add shortening, honey, melted cocoa. Mix until blended, adding eggs last. Bake at 350 for 20-25 minutes. This makes a large cookie sheet pan.
Helen Beck’s Mint frosting:
1 lb powdered sugar
1/4 cup water
½ heaping cup pure vegetable shortening
1/2 scant tsp salt
Peppermint or mint flavoring,
**These brownies are so GOOD!!-very moist and just like the BYU brownie. Joy was a wedding caterer for years before she taught school .
Lauralyn’s frosting:
1 ½-2 cubes butter, depending on your taste
5-6 cups powdered sugar, & dash salt
2 tsp REAL vanilla
¼ cup cocoa
3-4 TBSP milk or canned milk
Mix the butter, sugar and milk to the right consistency. Divide the frosting BEFORE adding the cocoa. To half the frosting, add mint flavoring and green food coloring. To the other half, add the cocoa and vanilla. Mix each half well. Frost brownies first with the green frosting and then the chocolate frosting.
(Grandma Lois’ -the brownie that is similar to BYU's)
2/3 cup butter
½ cup cocoa
2 cups sugar
1 tsp salt
1 tsp vanilla
4 eggs beaten well
1 ½ cups flour
***Can add 1 cup chopped nuts.
Melt the butter. Add cocoa, sugar and mix well. Beat the eggs and add to the sugar and cocoa mixture. Add the salt, vanilla and flour. Mix together. This does not need a lot of beating with a mixer. I don’t even use a mixer, just the pan I use to melt the butter in!
Pour into greased 9x13 pan and bake at 350 for 20-25 minutes. Watch! When cool, frost.
Helen Beck’s Mint Brownie
Given to me by Joy Alldredge who I taught school with in Utah
2 ¼ cup sugar
2 oz. honey
1 tsp salt
1 tsp vanilla
2 oz. cocoa
2 oz. unsweetened cocoa (melted)
1 ½ cups shortening
2 ½ cups cake flour (1 cup cake flour = ¾ cup flour + 2 TBSP cornstarch if don’t have cake flour)
1 cup eggs plus 2 more eggs
Chopped nuts (opt)
Mix dry ingredients, add shortening, honey, melted cocoa. Mix until blended, adding eggs last. Bake at 350 for 20-25 minutes. This makes a large cookie sheet pan.
Helen Beck’s Mint frosting:
1 lb powdered sugar
1/4 cup water
½ heaping cup pure vegetable shortening
1/2 scant tsp salt
Peppermint or mint flavoring,
**These brownies are so GOOD!!-very moist and just like the BYU brownie. Joy was a wedding caterer for years before she taught school .
Lauralyn’s frosting:
1 ½-2 cubes butter, depending on your taste
5-6 cups powdered sugar, & dash salt
2 tsp REAL vanilla
¼ cup cocoa
3-4 TBSP milk or canned milk
Mix the butter, sugar and milk to the right consistency. Divide the frosting BEFORE adding the cocoa. To half the frosting, add mint flavoring and green food coloring. To the other half, add the cocoa and vanilla. Mix each half well. Frost brownies first with the green frosting and then the chocolate frosting.
Tuesday, July 21, 2009
Kim's Chicken Spaghetti
Chicken Spaghetti
Boil 8 chicken breasts, cool, debone and cut into bite size pieces. Save the broth!
You can also use chicken breasts with the skin and bone on. Place chicken skin side up on a cookie sheet and coat with olive or canola oil and generously season with salt and pepper. Bake for 35-50 minutes in a 350 degree oven until juices run clear. You will not have the broth from this method, but the chicken is MUCH more tender and juicy! If using this method, you will need to make your own broth using chicken boullion (follow package directions) or canned or packaged chicken broth.
Either of the above methods work fine.
Cook 2 pounds spaghetti and drain
Sauté:
1 chopped onion in butter.
Add:
1 can cream of mushroom soup
1 can cream of celery soup
2 cans cream of chicken soup
2 cups of the reserved chicken broth
To the spaghetti add the onion and soups, 1 1/2 lbs grated cheddar cheese and the cooked cubed chicken. Salt and pepper to taste. If spaghetti is too dry, add enough chicken broth until very moist. Put in 2 large baking dishes and cover top with shredded cheese. Bake 25 minutes at 375. THIS MAKES A VERY LARGE AMOUNT and is great for large crowds!
Boil 8 chicken breasts, cool, debone and cut into bite size pieces. Save the broth!
You can also use chicken breasts with the skin and bone on. Place chicken skin side up on a cookie sheet and coat with olive or canola oil and generously season with salt and pepper. Bake for 35-50 minutes in a 350 degree oven until juices run clear. You will not have the broth from this method, but the chicken is MUCH more tender and juicy! If using this method, you will need to make your own broth using chicken boullion (follow package directions) or canned or packaged chicken broth.
Either of the above methods work fine.
Cook 2 pounds spaghetti and drain
Sauté:
1 chopped onion in butter.
Add:
1 can cream of mushroom soup
1 can cream of celery soup
2 cans cream of chicken soup
2 cups of the reserved chicken broth
To the spaghetti add the onion and soups, 1 1/2 lbs grated cheddar cheese and the cooked cubed chicken. Salt and pepper to taste. If spaghetti is too dry, add enough chicken broth until very moist. Put in 2 large baking dishes and cover top with shredded cheese. Bake 25 minutes at 375. THIS MAKES A VERY LARGE AMOUNT and is great for large crowds!
Ginger Crinkles and Soft Ginger Cookies
Ginger Crinkles
The favorite and best Molasses Cookie!
(It stays soft and moist)
2 ½ cups oil
4 cups sugar
4 eggs
1 cup molasses
8 tsp baking soda
2 tsp salt
4 tsp cinnamon
4 tsp ginger
8 cups flour
Roll out golf ball size. Bake at 350 for 10 minutes.
Soft Ginger Cookies
This one stays soft too but is best for ice cream sandwiches
3/4 cup shortening
1 cup sugar
¼ cup molasses
¼ tsp salt
2 eggs
2 cups flour
2 tsp baking soda
1 tsp cinnamon
1 tsp ginger
Cream shortening & sugar. Add molasses, eggs and beat well. Add soda, salt, spices, and flour. Refrigerate 2 hours. Roll into balls and bake at 375 for 10 minutes.
**These are great for ice cream sandwiches. When cool, put a scoop of ice cream between two cookies and wrap in saran wrap and freeze.
The favorite and best Molasses Cookie!
(It stays soft and moist)
2 ½ cups oil
4 cups sugar
4 eggs
1 cup molasses
8 tsp baking soda
2 tsp salt
4 tsp cinnamon
4 tsp ginger
8 cups flour
Roll out golf ball size. Bake at 350 for 10 minutes.
Soft Ginger Cookies
This one stays soft too but is best for ice cream sandwiches
3/4 cup shortening
1 cup sugar
¼ cup molasses
¼ tsp salt
2 eggs
2 cups flour
2 tsp baking soda
1 tsp cinnamon
1 tsp ginger
Cream shortening & sugar. Add molasses, eggs and beat well. Add soda, salt, spices, and flour. Refrigerate 2 hours. Roll into balls and bake at 375 for 10 minutes.
**These are great for ice cream sandwiches. When cool, put a scoop of ice cream between two cookies and wrap in saran wrap and freeze.
Pumpkin Pie Squares
Pumpkin Pie Squares
Mix together and pat evenly in 9x13 sprayed with cooking spray baking pan:
· 1 cup flour
· 1/2 cup oats
· 1/2 cup brown sugar
· 1/2 cup butter
Bake at 325 for 10 minutes.
Mix:
· 1 large can (3 ½ cups) pumpkin
· 1 can evaporated milk
· 4 eggs
· 1 1/2 cups sugar
· 1 tsp salt
· 1 tsp cinnamon
· 1 tsp ginger
· 1/2 tsp cloves
Pour above mix onto crust. Bake at 350 for 20 minutes.
Add:
· 3/4cup chopped nuts (opt)
· 1/2cup brown sugar
· 2 TBSP butter
Mix above three ingredients with a fork and hand sprinkle onto the baked pumpkin . Continue baking at 325 for 30-35 minutes til filling is set. KEEP A WATCHFUL EYE on Pumpkin Squares!
Mix together and pat evenly in 9x13 sprayed with cooking spray baking pan:
· 1 cup flour
· 1/2 cup oats
· 1/2 cup brown sugar
· 1/2 cup butter
Bake at 325 for 10 minutes.
Mix:
· 1 large can (3 ½ cups) pumpkin
· 1 can evaporated milk
· 4 eggs
· 1 1/2 cups sugar
· 1 tsp salt
· 1 tsp cinnamon
· 1 tsp ginger
· 1/2 tsp cloves
Pour above mix onto crust. Bake at 350 for 20 minutes.
Add:
· 3/4cup chopped nuts (opt)
· 1/2cup brown sugar
· 2 TBSP butter
Mix above three ingredients with a fork and hand sprinkle onto the baked pumpkin . Continue baking at 325 for 30-35 minutes til filling is set. KEEP A WATCHFUL EYE on Pumpkin Squares!
Friday, July 10, 2009
Peanut Butter Fingers
1/2 cup butter
1/2 cup sugar
1/2 cup brown sugar
1 egg
1/3 cup peanut butter, creamy
1/2 tsp. baking soda
1/4 tsp. salt
1 cup flour
1 cup instant oats
1 6-ounce package milk chocolate chips
1/2 cup powdered sugar
1/4 cup peanut butter, creamy
1 1/2 tbsp milk
Cream butter and white and brown sugar. Blend in egg, 1/3 cup peanut butter, baking soda, salt and vanilla. Stir in flour and oatmeal. Pour into greased 9 by 13 baking pan and bake for 350 degrees for 20-25 minutes.
While bars are cooking prepare topping: Cream powdered sugar, 1/4 cup peanut butter, and enough milk to make mixture spreading consistency. Remove pan from oven and sprinkle bars with chocolate chips. Let stand 5 minutes, then spread like frosting. With knife of spatula, swirl peanut butter frosting over chocolate topping. Cook thoroughly, then cut into bars. We like to double this recipe.
1/2 cup sugar
1/2 cup brown sugar
1 egg
1/3 cup peanut butter, creamy
1/2 tsp. baking soda
1/4 tsp. salt
1 cup flour
1 cup instant oats
1 6-ounce package milk chocolate chips
1/2 cup powdered sugar
1/4 cup peanut butter, creamy
1 1/2 tbsp milk
Cream butter and white and brown sugar. Blend in egg, 1/3 cup peanut butter, baking soda, salt and vanilla. Stir in flour and oatmeal. Pour into greased 9 by 13 baking pan and bake for 350 degrees for 20-25 minutes.
While bars are cooking prepare topping: Cream powdered sugar, 1/4 cup peanut butter, and enough milk to make mixture spreading consistency. Remove pan from oven and sprinkle bars with chocolate chips. Let stand 5 minutes, then spread like frosting. With knife of spatula, swirl peanut butter frosting over chocolate topping. Cook thoroughly, then cut into bars. We like to double this recipe.
Bran Muffins
1 cup 100% All Bran
1 cup raisins
Combine and pour over 1 cup boiling water then set aside
Cream together
1 ½ cup sugar
½ cup shortening
2 eggs add one at a time
Then add
2 ½ cups flour
½ tsp salt
2 ½ tsp baking soda
2 cup buttermilk
Add raisin and bran mixture to above ingredients
Then add 2 cups all bran cereal
Grease muffin tins or use cupcake liners. Bake at 400 degrees for 20 minutes.
Remaining batter can be stored in refrigerator for up to 5 weeks
Note: When I make this we never add the raisins
You can use half whole wheat flour and half all pourpose flour.
1 cup raisins
Combine and pour over 1 cup boiling water then set aside
Cream together
1 ½ cup sugar
½ cup shortening
2 eggs add one at a time
Then add
2 ½ cups flour
½ tsp salt
2 ½ tsp baking soda
2 cup buttermilk
Add raisin and bran mixture to above ingredients
Then add 2 cups all bran cereal
Grease muffin tins or use cupcake liners. Bake at 400 degrees for 20 minutes.
Remaining batter can be stored in refrigerator for up to 5 weeks
Note: When I make this we never add the raisins
You can use half whole wheat flour and half all pourpose flour.
Sunday, June 28, 2009
Snickerdoodles
3 ¾ cups all-purpose flour
½ tsp baking soda
½ tsp cream of tarter
½ tsp salt
1 cup butter
2 cups white sugar
2 eggs
¼ cup milk
1 Tbsp vanilla extract
1 tsp pure almond extract
1 tsp ground cinnamon
3 Tbsp white sugar
2 tsp brown sugar
Sift together the flour, baking soda, cream of tartar, and salt. Set aside. In a medium bowl, cream together the butter and sugar. Stir in the eggs, milk, vanilla and almond extracts. Gradually stir in the dry ingredients until fully incorporated. Cover bowl and chill for 1-2 hours.
Preheat oven to 375. Grease cookie sheets.
In a shallow bowl stir together the remaining brown sugar, white sugar and cinnamon. Roll the chilled dough into 1 inch balls, and then roll the balls into the sugar mixture.
Bake for 8 minutes until cookies begin to brown at the edges.
½ tsp baking soda
½ tsp cream of tarter
½ tsp salt
1 cup butter
2 cups white sugar
2 eggs
¼ cup milk
1 Tbsp vanilla extract
1 tsp pure almond extract
1 tsp ground cinnamon
3 Tbsp white sugar
2 tsp brown sugar
Sift together the flour, baking soda, cream of tartar, and salt. Set aside. In a medium bowl, cream together the butter and sugar. Stir in the eggs, milk, vanilla and almond extracts. Gradually stir in the dry ingredients until fully incorporated. Cover bowl and chill for 1-2 hours.
Preheat oven to 375. Grease cookie sheets.
In a shallow bowl stir together the remaining brown sugar, white sugar and cinnamon. Roll the chilled dough into 1 inch balls, and then roll the balls into the sugar mixture.
Bake for 8 minutes until cookies begin to brown at the edges.
Sunday, June 21, 2009
Spinach Artichoke Dip
1 can (14 oz.) artichoke hearts, drained, finely chopped
1 pkg. (10 oz.) frozen chopped spinach, thawed, drained
3/4 cup KRAFT Grated Parmesan Cheese
3/4 cup Mayo
1/2 cup Shredded Mozzarella Cheese
1/2 tsp. garlic powder
HEAT oven to 350°F. Mix all ingredients; spoon into 9-inch quiche dish or pie plate.
BAKE 20 min. or until heated through. Serve with Tortilla chips, baguette bread,Crackers or assorted cut-up fresh vegetables.
1 pkg. (10 oz.) frozen chopped spinach, thawed, drained
3/4 cup KRAFT Grated Parmesan Cheese
3/4 cup Mayo
1/2 cup Shredded Mozzarella Cheese
1/2 tsp. garlic powder
HEAT oven to 350°F. Mix all ingredients; spoon into 9-inch quiche dish or pie plate.
BAKE 20 min. or until heated through. Serve with Tortilla chips, baguette bread,Crackers or assorted cut-up fresh vegetables.
Chocolate Peanut Butter Mallow Bars
1 pkg. (2-layer size) devil's food cake mix
1/2 cup (1 stick) butter, melted
2/3 cup milk, divided
3/4 cup creamy peanut butter
1 jar (7 oz.) JET-PUFFED Marshmallow Creme
1/2 cup PLANTERS Salted Peanuts
6 squares BAKER'S Semi-Sweet Chocolate, coarsely chopped
HEAT oven to 350°F. Mix dry cake mix, butter and 1/3 cup milk until blended; press 2/3 onto bottom of 13x9-inch pan. Bake 12 to 14 min. or until center is almost set; cool 3 min. Meanwhile, mix peanut butter and remaining milk.
SPREAD peanut butter mixture onto crust; top with small spoonfuls of the marshmallow creme and remaining cake mixture. Sprinkle with nuts and chocolate; press gently into cake mixture.
BAKE 18 min. or just until center is set. Cool completely before cutting into bars.
1/2 cup (1 stick) butter, melted
2/3 cup milk, divided
3/4 cup creamy peanut butter
1 jar (7 oz.) JET-PUFFED Marshmallow Creme
1/2 cup PLANTERS Salted Peanuts
6 squares BAKER'S Semi-Sweet Chocolate, coarsely chopped
HEAT oven to 350°F. Mix dry cake mix, butter and 1/3 cup milk until blended; press 2/3 onto bottom of 13x9-inch pan. Bake 12 to 14 min. or until center is almost set; cool 3 min. Meanwhile, mix peanut butter and remaining milk.
SPREAD peanut butter mixture onto crust; top with small spoonfuls of the marshmallow creme and remaining cake mixture. Sprinkle with nuts and chocolate; press gently into cake mixture.
BAKE 18 min. or just until center is set. Cool completely before cutting into bars.
Snowy Trail Mix
In a large bowl mix the following:
3 cups Pretzel sticks
1 ½ cup corn chex
¾ cup pecan halves
½ cup cashews
½ cup dried cranberries
Mix 12 ounces of white chocolate according to the package directions and slowly pour it over the mixture. Stirring gently mix until well coated. Spread onto waxed paper to cool. Then break into bite size clumps. Makes about 10 cups.
3 cups Pretzel sticks
1 ½ cup corn chex
¾ cup pecan halves
½ cup cashews
½ cup dried cranberries
Mix 12 ounces of white chocolate according to the package directions and slowly pour it over the mixture. Stirring gently mix until well coated. Spread onto waxed paper to cool. Then break into bite size clumps. Makes about 10 cups.
Pineapple Lime Juice
1 large can 100% Pineapple Juice
1 8 OZ Lime Concentrate
1 cup Sugar
2 Qt of sparkling water
Mix above ingredients together and serve cold.
1 8 OZ Lime Concentrate
1 cup Sugar
2 Qt of sparkling water
Mix above ingredients together and serve cold.
Oriental Chicken Salad
1 large chicken breast, cooked and diced
2 Tbsp. sesame seeds (optional)
1 pkg slaw mix (fine)
4 Tbsp. onion, minced
1 cup almond slivers (optional)
1 or 2 pkg. Ramen noodles (uncooked), broken up
1 to 2 pkg. Ramen noodle flavoring
1/2 cup oil
2 Tbsp to 1/4 cup sugar
2 Tbsp soy sauce
2 Tbsp white or apple vinegar
Combine first 6 ingredients in a large bowl. For dressing, mix remaining 5 ingredients until sugar dissolves. Mix into salad.
2 Tbsp. sesame seeds (optional)
1 pkg slaw mix (fine)
4 Tbsp. onion, minced
1 cup almond slivers (optional)
1 or 2 pkg. Ramen noodles (uncooked), broken up
1 to 2 pkg. Ramen noodle flavoring
1/2 cup oil
2 Tbsp to 1/4 cup sugar
2 Tbsp soy sauce
2 Tbsp white or apple vinegar
Combine first 6 ingredients in a large bowl. For dressing, mix remaining 5 ingredients until sugar dissolves. Mix into salad.
Old Fashioned Rice Pudding
4 cups milk
1 cup original minute rice
¼ cup raisins (optional)
1 egg, well beaten
1 small pkg. vanilla pudding
¼ tsp cinnamon
1/8 tsp nutmeg
Combine milk, rice, pudding mix, raisins, and egg in saucepan. Stir over medium heat. Heat until mixture just comes to a boil. Cool 5 minutes, stirring twice. Pour into dishes; serving warm.
1 cup original minute rice
¼ cup raisins (optional)
1 egg, well beaten
1 small pkg. vanilla pudding
¼ tsp cinnamon
1/8 tsp nutmeg
Combine milk, rice, pudding mix, raisins, and egg in saucepan. Stir over medium heat. Heat until mixture just comes to a boil. Cool 5 minutes, stirring twice. Pour into dishes; serving warm.
Ice Cream Strawberry Dessert
1 ½ cups butter-Melted
2 cups brown sugar
Add:
3 cups rice crispies
1 cup nuts
1 ½ cup coconut
Stir together and spread ½ of the mixture layer on bottom of dripper pan. Cut or slice Ice cream and put on top of rice crispies mix. Add remaining rice crispies mix and freeze. When ready to serve slice into small squares and top with sauce.
Sauce
1 pkgs Danish dessert (prepare as on pkg)
While hot add frozen strawberries or let cool and add fresh strawberries with sugar. You can use raspberries.
Or make your own Danish dessert:
2 cup water
1 pkg Kool-Aid
1 cup sugar
Pinch salt
4 tbsp corn starch
Combine and cook until thick
2 cups brown sugar
Add:
3 cups rice crispies
1 cup nuts
1 ½ cup coconut
Stir together and spread ½ of the mixture layer on bottom of dripper pan. Cut or slice Ice cream and put on top of rice crispies mix. Add remaining rice crispies mix and freeze. When ready to serve slice into small squares and top with sauce.
Sauce
1 pkgs Danish dessert (prepare as on pkg)
While hot add frozen strawberries or let cool and add fresh strawberries with sugar. You can use raspberries.
Or make your own Danish dessert:
2 cup water
1 pkg Kool-Aid
1 cup sugar
Pinch salt
4 tbsp corn starch
Combine and cook until thick
Chocolate Zucchini Cake
3 eggs
1 ½ cup sugar
1 tsp vanilla
½ cup oil
2 cups flour
½ cup cocoa
½ tsp baking powder
1 tsp baking soda
1 tsp cinnamon
¼ tsp salt
¾ cup buttermilk
2 cup shredded zucchini
Mix together and pour into greased and floured baking pan. Bake at 350 for 35-40 minutes. After baking top with chocolate chips and walnuts.
1 ½ cup sugar
1 tsp vanilla
½ cup oil
2 cups flour
½ cup cocoa
½ tsp baking powder
1 tsp baking soda
1 tsp cinnamon
¼ tsp salt
¾ cup buttermilk
2 cup shredded zucchini
Mix together and pour into greased and floured baking pan. Bake at 350 for 35-40 minutes. After baking top with chocolate chips and walnuts.
Chocolate Sheet Cake
Chocolate Sheet Cake
3 cups flour
2 cups sugar
2 tsp baking soda
1 tsp salt
1/3 cup cocoa
1 cup oil
2 eggs beaten
1 cup buttermilk
1 cup boiling water
1 tsp vanilla
Frosting
½ cube butter
4 oz cream cheese
Powdered Sugar
Almond Flavoring
Bake 350 for 35 minutes
3 cups flour
2 cups sugar
2 tsp baking soda
1 tsp salt
1/3 cup cocoa
1 cup oil
2 eggs beaten
1 cup buttermilk
1 cup boiling water
1 tsp vanilla
Frosting
½ cube butter
4 oz cream cheese
Powdered Sugar
Almond Flavoring
Bake 350 for 35 minutes
Thursday, June 11, 2009
Alice's Apple Kuchen
Partially melt a cube of butter in microwave for 30 seconds. Add and mix until crumbly, 1 dry yellow cake mix and ½ cup coconut.
Press into bottom of 9x13 pan. Bake ten minutes.
Meanwhile, peel and slice 3 apples . Lay in rows on top of the warm crust. Sprinkle generously with cinnamon sugar.
Mix 1 cup sour cream and 1 egg. Dollup on top of apples and then spread a little til apples are covered. (It won't cover the apples completely).
Bake for 25 minutes in a 350 oven.
**This recipe was given to me by Alice Newberry who I taught school with in Oregon. We had dinner one evening at her home and this was the delicious desert she served! We both loved German food and spent a couple of wonderful evenings together with her family and mine, at a great German restaurant in Portland, Oregon.
This recipe is so easy and very good and is an easy version of “kuchen “that is served in parts of Germany.
Press into bottom of 9x13 pan. Bake ten minutes.
Meanwhile, peel and slice 3 apples . Lay in rows on top of the warm crust. Sprinkle generously with cinnamon sugar.
Mix 1 cup sour cream and 1 egg. Dollup on top of apples and then spread a little til apples are covered. (It won't cover the apples completely).
Bake for 25 minutes in a 350 oven.
**This recipe was given to me by Alice Newberry who I taught school with in Oregon. We had dinner one evening at her home and this was the delicious desert she served! We both loved German food and spent a couple of wonderful evenings together with her family and mine, at a great German restaurant in Portland, Oregon.
This recipe is so easy and very good and is an easy version of “kuchen “that is served in parts of Germany.
Pam's Peanut Butter Cups
2 cups powdered sugar
2 cups crushed graham crackers
1/2 to 3/4 cup melted butter
1 cup peanut butter
Mix all together and press into cake pan. Pour melted bag of chocolate chips on top. Completely cover the melted chips over the peanut butter mix.
This recipe was given to me by my great friend, Pam Cook years ago when we lived in Orem and our little boys were peanut butter connisseurs! These actually taste just like Reese's PB Cups!
2 cups crushed graham crackers
1/2 to 3/4 cup melted butter
1 cup peanut butter
Mix all together and press into cake pan. Pour melted bag of chocolate chips on top. Completely cover the melted chips over the peanut butter mix.
This recipe was given to me by my great friend, Pam Cook years ago when we lived in Orem and our little boys were peanut butter connisseurs! These actually taste just like Reese's PB Cups!
L's Favorite Bread Sticks
½ cup warm water
1 tsp sugar
1 ½ TBSP yeast
Mix above together and let rise for a minute or two.
Add:
1 beaten egg
1 cup warm milk
1 TBSP sugar
3 cups flour
Beat with a spoon and add enough additional flour so that the dough is not sticky or gooey. It may take an additional cup or more. The dough should be soft but firm - not as stiff as bread dough but a little more than what you would do for rolls. Knead together after all ingredients are mixed in for just a minute so dough is smooth. Let rise about 30-60 minutes until double in bulk.
Spray a large cookie sheet with cooking spray. Place the dough on the cookie sheet and spread with your hands until dough covers the cookie sheet and is even.
Melt ¼ cup butter and spread evenly over dough. Sprinkle the dough generously with salt. Sprinkle with your choice of the following:
· Parmesan cheese
· Poppy seeds
· Celery salt
· Paprika
· Parsley
· Garlic salt and or onion salt
(I usually use parmesan cheese and parsley)
With a pizza cutter, cut the dough into breadsticks. Roll the cutter down the center first, and then make even narrow cuts forming the breadsticks.
Let rise till double in size (it only takes about ½ hour) and bake in a 375 oven for about 15-20 minutes. Best served hot!!
1 tsp sugar
1 ½ TBSP yeast
Mix above together and let rise for a minute or two.
Add:
1 beaten egg
1 cup warm milk
1 TBSP sugar
3 cups flour
Beat with a spoon and add enough additional flour so that the dough is not sticky or gooey. It may take an additional cup or more. The dough should be soft but firm - not as stiff as bread dough but a little more than what you would do for rolls. Knead together after all ingredients are mixed in for just a minute so dough is smooth. Let rise about 30-60 minutes until double in bulk.
Spray a large cookie sheet with cooking spray. Place the dough on the cookie sheet and spread with your hands until dough covers the cookie sheet and is even.
Melt ¼ cup butter and spread evenly over dough. Sprinkle the dough generously with salt. Sprinkle with your choice of the following:
· Parmesan cheese
· Poppy seeds
· Celery salt
· Paprika
· Parsley
· Garlic salt and or onion salt
(I usually use parmesan cheese and parsley)
With a pizza cutter, cut the dough into breadsticks. Roll the cutter down the center first, and then make even narrow cuts forming the breadsticks.
Let rise till double in size (it only takes about ½ hour) and bake in a 375 oven for about 15-20 minutes. Best served hot!!
Tuesday, June 9, 2009
Lemon Barbecue Chicken
6 chicken breasts. Melt 1/4 cup butter and pour onto a cookie sheet lined with tin foil.To a ziploc bag, add 1 cup flour. Place each chicken breast in the flour and shake until well coated. Place each breast onto the cookie sheet and bake for 30 minutes at 350. While chicken is baking, mix the following together:1 clove garlic1/2 tsp salt1/4 cup oil (I prefer olive oil)1/2 cup lemon juice2 TBS onion, chopped1 tsp pepper1/2 tsp tymeTurn chicken over and pour the sauce over the chicken. Continue baking for 30 more minutes. The baked chicken is very moist and tender and cuts with a fork!
Friday, June 5, 2009
Oatmeal scotchie cookie
Oatmeal Scotchie Cookie
1 Cup butter softened
1 Cup packed brown sugar
½ cup granulated sugar
2 eggs
1 tsp vanilla
1 ½ cup all-purpose flour
1 tsp baking soda
½ tsp salt
2 ½ cup rolled oats
1 cup butterscotch chips
¾ cup chopped pecans
Cream butter, sugars, eggs and vanilla together. Stir in flour, baking soda and salt. Add remaining ingredients and mix well. Bake at 350 for 8-10 minutes or until golden brown.
1 Cup butter softened
1 Cup packed brown sugar
½ cup granulated sugar
2 eggs
1 tsp vanilla
1 ½ cup all-purpose flour
1 tsp baking soda
½ tsp salt
2 ½ cup rolled oats
1 cup butterscotch chips
¾ cup chopped pecans
Cream butter, sugars, eggs and vanilla together. Stir in flour, baking soda and salt. Add remaining ingredients and mix well. Bake at 350 for 8-10 minutes or until golden brown.
Saturday, March 21, 2009
Chocolate Zucchini Cake
Chocolate Zucchini Cake
3 eggs
1 ½ cup sugar
1 tsp vanilla
½ cup oil
2 cups flour
½ cup cocoa
½ tsp baking powder
1 tsp baking soda
1 tsp cinnamon
¼ tsp salt
¾ cup buttermilk
2 cup shredded zucchini
Mix together and pour into greased and floured baking pan. Bake at 350 for 35-40 minutes. After baking top with chocolate chips and walnuts.
3 eggs
1 ½ cup sugar
1 tsp vanilla
½ cup oil
2 cups flour
½ cup cocoa
½ tsp baking powder
1 tsp baking soda
1 tsp cinnamon
¼ tsp salt
¾ cup buttermilk
2 cup shredded zucchini
Mix together and pour into greased and floured baking pan. Bake at 350 for 35-40 minutes. After baking top with chocolate chips and walnuts.
Banana Bread
Banana Bread
¾ cup Sugar
½ cup butter
¾ cup mashed bananas (about 2 medium)
2 tsp Lemon Juice
1/3 cup milk
2 beaten eggs
1 ½ cup flour
1 tsp baking soda
½ tsp baking powder
½ cup chopped nuts
Mix the sugar and butter then add bananas, lemon juice, milk and eggs. Beat until combined together. Then add the remaining ingredients.
Bake at 350 for 50-60 minutes or until toothpick is inserted into the middle comes out clean.
Make 1 loaf. This is supper moist and delicious
I usually double or triple this recipe.
¾ cup Sugar
½ cup butter
¾ cup mashed bananas (about 2 medium)
2 tsp Lemon Juice
1/3 cup milk
2 beaten eggs
1 ½ cup flour
1 tsp baking soda
½ tsp baking powder
½ cup chopped nuts
Mix the sugar and butter then add bananas, lemon juice, milk and eggs. Beat until combined together. Then add the remaining ingredients.
Bake at 350 for 50-60 minutes or until toothpick is inserted into the middle comes out clean.
Make 1 loaf. This is supper moist and delicious
I usually double or triple this recipe.
Friday, March 20, 2009
Chicken Tortilla Soup
Chicken Tortilla Soup
Ingredients
1 pound shredded, cooked chicken (I used frozen, uncooked chicken breasts)
1 (15 ounce) can whole peeled tomatoes, mashed (I used 16 oz. tomato sauce)
1 (10 ounce) can enchilada sauce (I prefer green chile verde enchilada sauce)
1 medium onion, chopped (I used equivalent onion powder-1 ¼ tsp)
1 (4 ounce) can chopped green chile peppers
2 cloves garlic, minced (I used equivalent garlic powder-1/2 tsp)
2 cups water
1 (14.5 ounce) can chicken broth
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
1 (10 ounce) package frozen corn (I used 1 can of canned corn, drained)
1 tablespoon chopped cilantro (I omitted this, didn’t have any)
2 cans black beans, rinsed and drained
Directions
Place chicken, tomatoes, enchilada sauce, onion, green chilles, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn, cilantro, and black beans. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours. If using frozen, uncooked chicken-shred before serving (I recommend using uncooked chicken because it gives the soup better flavor)
To Serve: top with additional ingredients listed below
Additional Ingredients:
Chopped tomatoes, guacamole (see below), shredded cheese, sour cream, tortilla chips.
Guacamole:
Mash 2-3 ripe avocados. Season to taste with garlic salt and onion powder. Add 1-2 T lime juice. Note: I use more garlic salt than onion powder. You’ll want to taste after adding the 1st T of lime juice, increasing if needed.
Ingredients
1 pound shredded, cooked chicken (I used frozen, uncooked chicken breasts)
1 (15 ounce) can whole peeled tomatoes, mashed (I used 16 oz. tomato sauce)
1 (10 ounce) can enchilada sauce (I prefer green chile verde enchilada sauce)
1 medium onion, chopped (I used equivalent onion powder-1 ¼ tsp)
1 (4 ounce) can chopped green chile peppers
2 cloves garlic, minced (I used equivalent garlic powder-1/2 tsp)
2 cups water
1 (14.5 ounce) can chicken broth
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
1 (10 ounce) package frozen corn (I used 1 can of canned corn, drained)
1 tablespoon chopped cilantro (I omitted this, didn’t have any)
2 cans black beans, rinsed and drained
Directions
Place chicken, tomatoes, enchilada sauce, onion, green chilles, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn, cilantro, and black beans. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours. If using frozen, uncooked chicken-shred before serving (I recommend using uncooked chicken because it gives the soup better flavor)
To Serve: top with additional ingredients listed below
Additional Ingredients:
Chopped tomatoes, guacamole (see below), shredded cheese, sour cream, tortilla chips.
Guacamole:
Mash 2-3 ripe avocados. Season to taste with garlic salt and onion powder. Add 1-2 T lime juice. Note: I use more garlic salt than onion powder. You’ll want to taste after adding the 1st T of lime juice, increasing if needed.
Wednesday, March 18, 2009
Pumpkin-Apple Streusel Muffins
1 ¼ cup, plus 1 tbs. all purpose flour, divided
1 Cup, plus 3 tbsp sugar, divided
1 heaping tsp. pumpkin pie spice
½ tsp baking soda
¼ tsp salt
¾ cup canned pumpkin
1 large egg
2 tbs. Vegetable Oil
1 Cup finely chopped peeled apple
¼ tsp cinnamon
1 tbsp Butter
Heat oven to 350 degrees. Line 24 mini muffins or 12 large muffins cups. In a medium bowl, combine 1 ¼ cups flour, 1 cup sugar, pumpkin-pie spice, baking soda, and salt.
In large mixing bowl mix together pumpkin, egg and oil. Stir in flour mixture just until combined. Stir in apples. Spoon batter into prepared muffin cups, until they are ¾ full.
In a small bowl, combine remaining flour, sugar, and cinnamon. Add butter and stir until mixture is crumbly. Sprinkle over muffin batter and bake 20 minutes or until toothpick inserted in center comes out clean.
1 ¼ cup, plus 1 tbs. all purpose flour, divided
1 Cup, plus 3 tbsp sugar, divided
1 heaping tsp. pumpkin pie spice
½ tsp baking soda
¼ tsp salt
¾ cup canned pumpkin
1 large egg
2 tbs. Vegetable Oil
1 Cup finely chopped peeled apple
¼ tsp cinnamon
1 tbsp Butter
Heat oven to 350 degrees. Line 24 mini muffins or 12 large muffins cups. In a medium bowl, combine 1 ¼ cups flour, 1 cup sugar, pumpkin-pie spice, baking soda, and salt.
In large mixing bowl mix together pumpkin, egg and oil. Stir in flour mixture just until combined. Stir in apples. Spoon batter into prepared muffin cups, until they are ¾ full.
In a small bowl, combine remaining flour, sugar, and cinnamon. Add butter and stir until mixture is crumbly. Sprinkle over muffin batter and bake 20 minutes or until toothpick inserted in center comes out clean.
Tuesday, March 17, 2009
Whole Wheat Bread
10 Cups of Whole Wheat Flour
1 Cup of All Purpose White Flour
3 Tablespoons What Gluten
2 Tablespoons of Yeast
6 Cups of Warm Water
Add everything into the mixer and mix for 1 min. Then let it sit for 15 min covered with plastic wrap. After the 15 Min add:
½ Cup of Oil
½ Cup of Honey
2 Tablespoons of salt
Mix and add White flour as needed make sure to mix thoroughly but do not over mix.
Dump out onto floured surface kneed and add flour as needed dough will be s little sticky
Clean counter and spray with cooking spray push out dough into large square cut into fourths and place in Greased bread pans pushing dough down in the bottom of the pans. Let rise until the size of a loaf of bread. Place into a cold oven and bake at 350 for 30 min. When done remove from bread pans and cool on a wire rack.
10 Cups of Whole Wheat Flour
1 Cup of All Purpose White Flour
3 Tablespoons What Gluten
2 Tablespoons of Yeast
6 Cups of Warm Water
Add everything into the mixer and mix for 1 min. Then let it sit for 15 min covered with plastic wrap. After the 15 Min add:
½ Cup of Oil
½ Cup of Honey
2 Tablespoons of salt
Mix and add White flour as needed make sure to mix thoroughly but do not over mix.
Dump out onto floured surface kneed and add flour as needed dough will be s little sticky
Clean counter and spray with cooking spray push out dough into large square cut into fourths and place in Greased bread pans pushing dough down in the bottom of the pans. Let rise until the size of a loaf of bread. Place into a cold oven and bake at 350 for 30 min. When done remove from bread pans and cool on a wire rack.
Sunday, March 15, 2009
Grandma Ruby’s Sunday Best Rolls
From the kitchen of Great Grandma Ruby Bunker Twitchell Norton and passed on to her daughter Lois Faye Twitchell Harward and then to her daughters!
In a large bowl mix:
One package FAST ACTING yeast & 1 Tablespoon sugar mixed together with 1/8th cup water. Let sit until yeast mixture is bubbly.
In a sauce pan, heat1 cup milk
½ 1/2cup butter
Heat milk until butter is melted then remove from heat. Make sure milk mixture is not too hot before adding the following --especially the eggs!
½ Add :
1/2cup sugar
3/4teaspoon salt
3 beaten eggs
4 cups flour
Add the milk and egg mixture to the yeast and stir thoroughly. Add four (4) cups flour and stir well. Add enough additional flour so dough is very soft ( maybe another cup of flour). If it is a little sticky that is okay ! Cover the dough with a towel and let rise about two hours. (With the fast acting yeast it just needs to raise til double in bulk.
When ready to roll out, spread flour onto surface and pour out a portion of the dough onto surface and knead gently! This recipe does NOT take much kneading . You just need to work in enough flour so the dough is soft and not sticky. Roll the dough into a large circle about 1/8” thickness. Using a pizza cutter cut the dough in half and then fourths, eighths, and so on, forming triangles. Dip one side of the dough in melted butter then roll up starting at the widest end to the smallest forming a crescent. Let rise til double about 1 -2 more hours, depending on the warmth of your kitchen. Bake at 350 for about 15 minutes, until golden brown.
**One package yeast contains 2 1/4teaspoons yeast, so if using yeast in a jar, you will need to use that much. By using “fast Acting” yeast, it greatly decreases the time it takes for these rolls to raise. (I often use 1 TBPB when I am in a hurry and need the rolls to raise a little faster.
These rolls are so good you will want to double this recipe. On Thanksgiving we usually four times the recipe to have enough rolls for turkey sandwiches the next day.
A bit about the history of these rolls and my life at Thanksgiving
When Grandma Ruby made these rolls, she did not have “Fast Acting” yeast, so it required a much longer time to make these rolls, but they were ALWAYS worth the wait! I remember many Sundays of going to Grandma Ruby’s for dinner where we always sat with the crystal and china and silver. Grandma always made a roast and always made her famous rolls. Wow, now that I am grown, I realize how much work she went to.
I remember my own Thanksgivings at home. My mother always set a beautiful table with her silver and china and crystal. In the little dining room or front room. We always started with fresh fruit cocktail served in a little muffin cup with a little seven up poured over the fruit. Then we started with the dinner after that. Mom would work hard in the fall to make fruit cocktail and freeze the fruit so it would taste fresh for Thanksgiving, as it wasn’t practical to buy fresh fruit at Thanksgiving time. The other thing I remember so well, were the pies. My grandmother and mother both made incredible pies, and there was always Lemon Meringue and of course my favorite was the Mincemeat pie. My mom and Grandma always worked to bottle the Mincemeat, and because I was spending time with them, I loved it so much. None of my children love the pie like I do, so I guess the passion will die with me, but my memory of watching my mother and grandmother make the mincemeat is a warm memory in my heart and probably why I love the pie so much.
From the kitchen of Great Grandma Ruby Bunker Twitchell Norton and passed on to her daughter Lois Faye Twitchell Harward and then to her daughters!
In a large bowl mix:
One package FAST ACTING yeast & 1 Tablespoon sugar mixed together with 1/8th cup water. Let sit until yeast mixture is bubbly.
In a sauce pan, heat1 cup milk
½ 1/2cup butter
Heat milk until butter is melted then remove from heat. Make sure milk mixture is not too hot before adding the following --especially the eggs!
½ Add :
1/2cup sugar
3/4teaspoon salt
3 beaten eggs
4 cups flour
Add the milk and egg mixture to the yeast and stir thoroughly. Add four (4) cups flour and stir well. Add enough additional flour so dough is very soft ( maybe another cup of flour). If it is a little sticky that is okay ! Cover the dough with a towel and let rise about two hours. (With the fast acting yeast it just needs to raise til double in bulk.
When ready to roll out, spread flour onto surface and pour out a portion of the dough onto surface and knead gently! This recipe does NOT take much kneading . You just need to work in enough flour so the dough is soft and not sticky. Roll the dough into a large circle about 1/8” thickness. Using a pizza cutter cut the dough in half and then fourths, eighths, and so on, forming triangles. Dip one side of the dough in melted butter then roll up starting at the widest end to the smallest forming a crescent. Let rise til double about 1 -2 more hours, depending on the warmth of your kitchen. Bake at 350 for about 15 minutes, until golden brown.
**One package yeast contains 2 1/4teaspoons yeast, so if using yeast in a jar, you will need to use that much. By using “fast Acting” yeast, it greatly decreases the time it takes for these rolls to raise. (I often use 1 TBPB when I am in a hurry and need the rolls to raise a little faster.
These rolls are so good you will want to double this recipe. On Thanksgiving we usually four times the recipe to have enough rolls for turkey sandwiches the next day.
A bit about the history of these rolls and my life at Thanksgiving
When Grandma Ruby made these rolls, she did not have “Fast Acting” yeast, so it required a much longer time to make these rolls, but they were ALWAYS worth the wait! I remember many Sundays of going to Grandma Ruby’s for dinner where we always sat with the crystal and china and silver. Grandma always made a roast and always made her famous rolls. Wow, now that I am grown, I realize how much work she went to.
I remember my own Thanksgivings at home. My mother always set a beautiful table with her silver and china and crystal. In the little dining room or front room. We always started with fresh fruit cocktail served in a little muffin cup with a little seven up poured over the fruit. Then we started with the dinner after that. Mom would work hard in the fall to make fruit cocktail and freeze the fruit so it would taste fresh for Thanksgiving, as it wasn’t practical to buy fresh fruit at Thanksgiving time. The other thing I remember so well, were the pies. My grandmother and mother both made incredible pies, and there was always Lemon Meringue and of course my favorite was the Mincemeat pie. My mom and Grandma always worked to bottle the Mincemeat, and because I was spending time with them, I loved it so much. None of my children love the pie like I do, so I guess the passion will die with me, but my memory of watching my mother and grandmother make the mincemeat is a warm memory in my heart and probably why I love the pie so much.
Funeral Potatoes
1 32-oz package frozen hash brown potatoes
(You can use the hash browns with onions added if you want – I think it is the Ore-Ida brand)
1- 16 oz container sour cream
2 cups shredded cheddar cheese
1 can cream of chicken soup
1 chopped onion (unless you buy the hash browns that already have onions in them)
DIRECTIONS:
Preheat oven to 350.
Mix potatoes, sour cream, soup, cheese, and onion. Spoon into buttered 9x13 baking pan. If desired, top with bread crumbs or 1/2 cup crushed corn flakes mixed with 2 Tbps melted butter. Bake until heated through about 45 minutes.
1 32-oz package frozen hash brown potatoes
(You can use the hash browns with onions added if you want – I think it is the Ore-Ida brand)
1- 16 oz container sour cream
2 cups shredded cheddar cheese
1 can cream of chicken soup
1 chopped onion (unless you buy the hash browns that already have onions in them)
DIRECTIONS:
Preheat oven to 350.
Mix potatoes, sour cream, soup, cheese, and onion. Spoon into buttered 9x13 baking pan. If desired, top with bread crumbs or 1/2 cup crushed corn flakes mixed with 2 Tbps melted butter. Bake until heated through about 45 minutes.
Jennie’s Roasted Sweet Potatoes
Serves 4
2-3 medium size sweet potatoes or yams
Mix the following:
1 T. sugar,
1 t. chili powder,
2 T. olive oil
1 t. salt
1/4 pepper
Preheat oven to 425. Cut each potato lengthwise into about 8 wedges.
Toss potatoes with above mix coating well. Arrange wedges cut sides down on large cookie sheet lined with parchment paper. Roast potatoes until browned and tender at 425 for about 15-20 minutes.
THESE ARE SO GOOD!!! (EVEN IF YOU DON”T LIKE SWEET POTATOES) AND THEY ARE EASY11
Serves 4
2-3 medium size sweet potatoes or yams
Mix the following:
1 T. sugar,
1 t. chili powder,
2 T. olive oil
1 t. salt
1/4 pepper
Preheat oven to 425. Cut each potato lengthwise into about 8 wedges.
Toss potatoes with above mix coating well. Arrange wedges cut sides down on large cookie sheet lined with parchment paper. Roast potatoes until browned and tender at 425 for about 15-20 minutes.
THESE ARE SO GOOD!!! (EVEN IF YOU DON”T LIKE SWEET POTATOES) AND THEY ARE EASY11
Greg & Jennie’s Chocolate Chip Cookies
1 cup butter softened
½ cup shortening
¾ cup shortening
1 & ¾ cup brown sugar, firmly packed
3 large eggs
1 tsp vanilla
3 & ¾ cups flour
2 tsp soda
1 tsp salt
1 (12 ounce) package semi-sweet chocolate chips
1 cup milk chocolate chips
3 (1 ounce) squares bittersweet chocolate, chopped (or you can buy the bittersweet chips)
1 cup almond toffee- brickle chips (HEATH BAR CHIPS)
DIRECTIONS:
Beat butter and shortening at medium speed until creamy, gradually adding the sugars, eggs and vanilla then mix well.
Combine the flour, baking soda, salt and add to the butter mixture and stir until blended. Mix in the chocolate chips and the toffee chips. Drop by teaspoon or cookie scoop onto a cookie sheet. Bake 11-12 minutes for large scoops and 7-8 minutes for small scoops. Let cool for 2 minutes on cookie sheet then transfer to wire rack.
1 cup butter softened
½ cup shortening
¾ cup shortening
1 & ¾ cup brown sugar, firmly packed
3 large eggs
1 tsp vanilla
3 & ¾ cups flour
2 tsp soda
1 tsp salt
1 (12 ounce) package semi-sweet chocolate chips
1 cup milk chocolate chips
3 (1 ounce) squares bittersweet chocolate, chopped (or you can buy the bittersweet chips)
1 cup almond toffee- brickle chips (HEATH BAR CHIPS)
DIRECTIONS:
Beat butter and shortening at medium speed until creamy, gradually adding the sugars, eggs and vanilla then mix well.
Combine the flour, baking soda, salt and add to the butter mixture and stir until blended. Mix in the chocolate chips and the toffee chips. Drop by teaspoon or cookie scoop onto a cookie sheet. Bake 11-12 minutes for large scoops and 7-8 minutes for small scoops. Let cool for 2 minutes on cookie sheet then transfer to wire rack.
Nauvoo Syrup
1 cup butter
1 cup buttermilk
2 cups sugar
Mix and cook over medium high heat. Let boil for 2-3 minutes. Remove from heat and add:
1/2 tsp soda, 1 tsp vanilla, 1 tsp maple flavoring. (Can omit maple flavor and use this sauce as a desert sauce for bread pudding and ice cream).
(WATCH AS THE SODA MAY CAUSE IT TO BOIL OVER WHEN ADDING SO USE A LARGE PAN)
1 cup butter
1 cup buttermilk
2 cups sugar
Mix and cook over medium high heat. Let boil for 2-3 minutes. Remove from heat and add:
1/2 tsp soda, 1 tsp vanilla, 1 tsp maple flavoring. (Can omit maple flavor and use this sauce as a desert sauce for bread pudding and ice cream).
(WATCH AS THE SODA MAY CAUSE IT TO BOIL OVER WHEN ADDING SO USE A LARGE PAN)
Italian-Style Turkey Meat Loaf
2 lbs lean ground turkey
1-cup fine Italian-style breadcrumbs
½ cup ketchup
2 cup grated mozzarella cheese
1 cup finely chopped onion
2 cloves garlic, minced
½ cup chopped fresh parsley
2 tsp dried basil
½ tsp dried thyme
1 tsp salt
½ tsp pepper
2 eggs, lightly beaten
2 cups pasta sauce
1- Heat oven to 350 degrees. Oil a large Jellyroll pan or a roasting pan and set aside.
2- Combine all the ingredients except the pasta sauce in a large mixing bowl. Using your hands, toss the ingredients lightly to evenly distribute them, and then knead the mixture well.
3- Transfer the mixture to your baking pan, shaping it into a loaf about 12 inches long and 5 inches wide. Bake it for 40 minutes, then remove it from the oven and spread a cup of pasta sauce over the top. Keep baking the meat loaf until it is cooked through, about 35 more minutes more. Allow the loaf to sit for 15 minutes before slicing it. Serve it with more pasta sauce, if desired. Makes 8 or more servings.
2 lbs lean ground turkey
1-cup fine Italian-style breadcrumbs
½ cup ketchup
2 cup grated mozzarella cheese
1 cup finely chopped onion
2 cloves garlic, minced
½ cup chopped fresh parsley
2 tsp dried basil
½ tsp dried thyme
1 tsp salt
½ tsp pepper
2 eggs, lightly beaten
2 cups pasta sauce
1- Heat oven to 350 degrees. Oil a large Jellyroll pan or a roasting pan and set aside.
2- Combine all the ingredients except the pasta sauce in a large mixing bowl. Using your hands, toss the ingredients lightly to evenly distribute them, and then knead the mixture well.
3- Transfer the mixture to your baking pan, shaping it into a loaf about 12 inches long and 5 inches wide. Bake it for 40 minutes, then remove it from the oven and spread a cup of pasta sauce over the top. Keep baking the meat loaf until it is cooked through, about 35 more minutes more. Allow the loaf to sit for 15 minutes before slicing it. Serve it with more pasta sauce, if desired. Makes 8 or more servings.
Zucchini Casserole
6 cups chopped zucchini
1 onion chopped
1 cup sour cream
1 can cream of mushroom or cream of chicken soup
(chicken is the best)
1 cup grated carrots
1 8 oz box stuffing mix
½ cup butter
Simmer zucchini and onions for 5 minutes then drain. Combine sour cream, soup, carrots and then add zucchini. Mix the stuffing with the butter and put ¾ of the mix in a 9x13 baking pan. Place the zucchini mix over the stuffing and top with the remaining stuffing. Bake uncovered at 350 for 35 -40 minutes.
Stuffed Zucchini
1 large zucchini quartered lengthwise (or can use two or 3 smaller ones)
1 onion chopped
1 lb ground beef (can use 1 and ½ if serving larger number of people)
2 tsp salt
Dash pepper
1 clove garlic, chopped fine
1 tsp oregano
1 beaten egg
Sliced tomatoes
Cracker or bread crumbs
Parmesan cheese
Wash and quarter the zucchini, lengthwise. Cook in boiling salted water 10-15 minutes (until tender but NOT overcooked!). Saute onions, garlic and beef together. Add seasonings. Scoop out center pulp of zucchini and mash with a fork. Mix with beaten egg and then add the meat. Mix together. Spoon the meat mixture onto the cooked zucchini shells. Layer sliced tomatoes on top and sprinkle with bread crumbs and parmesan cheese. Bake at 350 for 30 minutes til heated through.
**Can add partially cooked rice to the meat mixture if desired. **
6 cups chopped zucchini
1 onion chopped
1 cup sour cream
1 can cream of mushroom or cream of chicken soup
(chicken is the best)
1 cup grated carrots
1 8 oz box stuffing mix
½ cup butter
Simmer zucchini and onions for 5 minutes then drain. Combine sour cream, soup, carrots and then add zucchini. Mix the stuffing with the butter and put ¾ of the mix in a 9x13 baking pan. Place the zucchini mix over the stuffing and top with the remaining stuffing. Bake uncovered at 350 for 35 -40 minutes.
Stuffed Zucchini
1 large zucchini quartered lengthwise (or can use two or 3 smaller ones)
1 onion chopped
1 lb ground beef (can use 1 and ½ if serving larger number of people)
2 tsp salt
Dash pepper
1 clove garlic, chopped fine
1 tsp oregano
1 beaten egg
Sliced tomatoes
Cracker or bread crumbs
Parmesan cheese
Wash and quarter the zucchini, lengthwise. Cook in boiling salted water 10-15 minutes (until tender but NOT overcooked!). Saute onions, garlic and beef together. Add seasonings. Scoop out center pulp of zucchini and mash with a fork. Mix with beaten egg and then add the meat. Mix together. Spoon the meat mixture onto the cooked zucchini shells. Layer sliced tomatoes on top and sprinkle with bread crumbs and parmesan cheese. Bake at 350 for 30 minutes til heated through.
**Can add partially cooked rice to the meat mixture if desired. **
Hot Fudge Topping
2 c sugar
1/2 cup cocoa
Dash of salt
Mix above with a spoon until all lumps are gone and mixture is smooth.
Add 1 cube butter and 1 can evaporated milk in heavy pan. Place over medium heat
Bring to boil and stir frequently for four minutes. Remove from heat and add 1 t. vanilla. Serve over ice cream.
Another Hot Fudge Topping
1 pkg Semi Sweet Chocolate Chips
1 can sweetened condensed milk
Mix together over medium heat in heavy pan until chips are melted.
Hot Fudge Topping #3
1 cup Semi Sweet Chocolate Chips
1 cup powdered sugar
1 cube butter
1 can evaporated milk
Mix above ingredients in heavy sauce pan until all are melted and well incorporated. Thickens as it cools
2 c sugar
1/2 cup cocoa
Dash of salt
Mix above with a spoon until all lumps are gone and mixture is smooth.
Add 1 cube butter and 1 can evaporated milk in heavy pan. Place over medium heat
Bring to boil and stir frequently for four minutes. Remove from heat and add 1 t. vanilla. Serve over ice cream.
Another Hot Fudge Topping
1 pkg Semi Sweet Chocolate Chips
1 can sweetened condensed milk
Mix together over medium heat in heavy pan until chips are melted.
Hot Fudge Topping #3
1 cup Semi Sweet Chocolate Chips
1 cup powdered sugar
1 cube butter
1 can evaporated milk
Mix above ingredients in heavy sauce pan until all are melted and well incorporated. Thickens as it cools
Grandma Jennie’s School Sugar Cookie
(from when she was the School Lunch Coordinator)
1 c butter
1 c shortening
1 c brown sugar
1 c white sugar
1 1/2 t. cream of tartar
1 t. soda
1 t. salt
2 eggs beaten
4 c flour, sifted
Bake at 350 for 8-10 minutes, until light golden brown. These cookies stay soft in the center and crispy on the edge.
(from when she was the School Lunch Coordinator)
1 c butter
1 c shortening
1 c brown sugar
1 c white sugar
1 1/2 t. cream of tartar
1 t. soda
1 t. salt
2 eggs beaten
4 c flour, sifted
Bake at 350 for 8-10 minutes, until light golden brown. These cookies stay soft in the center and crispy on the edge.
Paula’s Bread Pudding
4 cups milk
10-12 eggs
1 cup sugar
2 teaspoon vanilla
1 teaspoon cinnamon
1/2teaspoon nutmeg (opt)
1 large loaf very fresh good raisin bread (bakery style)
Softened cream cheese
Spread each slice of raisin bread generously with the cream cheese. Stack several slices of coated raisin bread at a time and cube then place in a buttered 9X13 baking pan or cake pan. Mix the other ingredients together and pour over the bread. Bake at 325 for about 45 to 50 minutes. When ready to serve, top with the following sauce:
Sauce for the Bread Pudding
1 cup sugar
1 cup cream
1 cup butter
1 teaspoon vanilla
Heat through un til sugar is dissolved about a minute or two.
Spoon the sauce on top of the bread pudding and top that with whipped cream.
4 cups milk
10-12 eggs
1 cup sugar
2 teaspoon vanilla
1 teaspoon cinnamon
1/2teaspoon nutmeg (opt)
1 large loaf very fresh good raisin bread (bakery style)
Softened cream cheese
Spread each slice of raisin bread generously with the cream cheese. Stack several slices of coated raisin bread at a time and cube then place in a buttered 9X13 baking pan or cake pan. Mix the other ingredients together and pour over the bread. Bake at 325 for about 45 to 50 minutes. When ready to serve, top with the following sauce:
Sauce for the Bread Pudding
1 cup sugar
1 cup cream
1 cup butter
1 teaspoon vanilla
Heat through un til sugar is dissolved about a minute or two.
Spoon the sauce on top of the bread pudding and top that with whipped cream.
Rhoda’s Yummy Orange Salad
2 cups water, hot
2 cups water, cold
1 package vanilla COOKED pudding (NOT INSTANT)-the large size pudding
1-8 oz container cool whip
1 package orange jello –the large size
2 cans mandarin oranges
DIRECTIONS:
In a saucepan, place 2 cups water. Pour the pudding mix into the two cups of water and bring to a boil.
Pour one package orange Jello into the boiling water and mix until Jello is dissolved.
Add 2 cups cold water and stir well.
Refrigerate until almost set (about 2 hours) and then add 8 ounces cool whip and 2 cans drained mandarin oranges.
Rhoda (Wendi’s mom) made this salad the day Jax was blessed and it was SO good that I thought I would type it up for all of you. I hope she won’t mind!
2 cups water, hot
2 cups water, cold
1 package vanilla COOKED pudding (NOT INSTANT)-the large size pudding
1-8 oz container cool whip
1 package orange jello –the large size
2 cans mandarin oranges
DIRECTIONS:
In a saucepan, place 2 cups water. Pour the pudding mix into the two cups of water and bring to a boil.
Pour one package orange Jello into the boiling water and mix until Jello is dissolved.
Add 2 cups cold water and stir well.
Refrigerate until almost set (about 2 hours) and then add 8 ounces cool whip and 2 cans drained mandarin oranges.
Rhoda (Wendi’s mom) made this salad the day Jax was blessed and it was SO good that I thought I would type it up for all of you. I hope she won’t mind!
L’s Chicken Noodle Soup
Four to Six chicken breasts
Cut up into bite size pieces and cook in a large pot of water with one medium chopped onion and 2 Tbsp chicken bouillon. After chicken has simmered for about 30 minutes, add one large container or 2 cans chicken stock/broth. Simmer for another 30 minutes.
To the chicken and broth add:
4 ribs celery chopped,
5-6 carrots chopped
2 tsps salt
½ to 1 tsp pepper
½ to 1 tsp Montreal chicken seasoning (I think it is made by McCormick)
Onion powder (I don’t measure I just put in to taste)
Garlic powder (I don’t measure I go by the taste)
Chives (about ¼ cup)
Let this mix simmer for another 30 minutes and then taste. If you need to add more salt or broth, do so now. As the broth cooks down to cook the chicken, you will need to add more water, especially when you add the noodles. When you do, you will have to adjust the broth by adding more chicken base (bouillon or chicken broth/stock so that the soup base does not taste watery). Sometimes it takes up to 1-2 more TBPS of bouillon or another can or two of chicken broth.
When the chicken soup is the right flavor and the meat is thoroughly cooked, add the egg noodles. You can make the noodles from scratch or add premade egg noodles. Cook until the egg noodles are just tender then serve!
Four to Six chicken breasts
Cut up into bite size pieces and cook in a large pot of water with one medium chopped onion and 2 Tbsp chicken bouillon. After chicken has simmered for about 30 minutes, add one large container or 2 cans chicken stock/broth. Simmer for another 30 minutes.
To the chicken and broth add:
4 ribs celery chopped,
5-6 carrots chopped
2 tsps salt
½ to 1 tsp pepper
½ to 1 tsp Montreal chicken seasoning (I think it is made by McCormick)
Onion powder (I don’t measure I just put in to taste)
Garlic powder (I don’t measure I go by the taste)
Chives (about ¼ cup)
Let this mix simmer for another 30 minutes and then taste. If you need to add more salt or broth, do so now. As the broth cooks down to cook the chicken, you will need to add more water, especially when you add the noodles. When you do, you will have to adjust the broth by adding more chicken base (bouillon or chicken broth/stock so that the soup base does not taste watery). Sometimes it takes up to 1-2 more TBPS of bouillon or another can or two of chicken broth.
When the chicken soup is the right flavor and the meat is thoroughly cooked, add the egg noodles. You can make the noodles from scratch or add premade egg noodles. Cook until the egg noodles are just tender then serve!
Jennie and Greg’s Baked Chicken
**THIS IS SO EASY AND SO GOOD!!!
4-6 chicken (boneless) breasts
1 sleeve Ritz crackers
1/4¼ cup parmesan cheese (can add more or less as desired)
Crush the Ritz crackers (I use a Ziploc bag and a rolling pen). Add the parmesan cheese and shake well to mix together. Drop the chicken breasts into the Ziploc bag and shake until the chicken is well coated.
Place the chicken on a foil lined cookie sheet that has been sprayed with cooking spray and bake at 350 for 35-40 minutes, until inside of chicken juices run clear when poked with a knife.
SAUCE:
Mix one container Veggie or Chive and Onion cream cheese (DO NOT USE THE LIGHT version!! It doesn’t thicken) and one half can chicken broth. Heat together until mixture is creamy and smooth. Serve over the chicken.
The sauce is really good over the potatoes as well as rice.
**THIS IS SO EASY AND SO GOOD!!!
4-6 chicken (boneless) breasts
1 sleeve Ritz crackers
1/4¼ cup parmesan cheese (can add more or less as desired)
Crush the Ritz crackers (I use a Ziploc bag and a rolling pen). Add the parmesan cheese and shake well to mix together. Drop the chicken breasts into the Ziploc bag and shake until the chicken is well coated.
Place the chicken on a foil lined cookie sheet that has been sprayed with cooking spray and bake at 350 for 35-40 minutes, until inside of chicken juices run clear when poked with a knife.
SAUCE:
Mix one container Veggie or Chive and Onion cream cheese (DO NOT USE THE LIGHT version!! It doesn’t thicken) and one half can chicken broth. Heat together until mixture is creamy and smooth. Serve over the chicken.
The sauce is really good over the potatoes as well as rice.
Bonga Bars
1 cup melted butter
4 T cocoa
4 beaten eggs
2 cups sugar
2 cups flour
Pinch salt
1 cup nuts
1 cup choc chips
Melt butter, add cocoa, sugar and stir with a spoon. Add beaten eggs, salt and flour. Stir and pour into greased oblong cake pan. Sprinkle nuts and chips on top and bake at 350 for 25 minutes. Do not over bake!
No-Bake Cookies
Mix in saucepan and boil for half a minute:
2 cups sugar
1/2 cup milk
1/2 cup butter
3 Tbps cocoa
Add 1/4 tsp salt1 tsp vanilla, 3 cups oats, 1 cup coconut, 1/2 cup nuts. Drop by teaspoon onto wax paper. Refrigerate until set up.
Marshmallow Cookies
Melt in pan:
1 cup choc chips, 1/2 cup butterscotch chips, 3/4 cup butter. Remove from heat and add:
1 cup powdered sugar, 1 T canned milk, 1 egg well beaten, 2 tsp vanilla.
Add
11 graham crackers mashed fine, 1 pkg colored or plain miniature marshmallows. Stir together. Roll into logs and roll in 5-6 graham crackers mashed fine or if using plain white marshmallows, can roll into coconut. Wrap in wax paper and store in fridge.
1 cup melted butter
4 T cocoa
4 beaten eggs
2 cups sugar
2 cups flour
Pinch salt
1 cup nuts
1 cup choc chips
Melt butter, add cocoa, sugar and stir with a spoon. Add beaten eggs, salt and flour. Stir and pour into greased oblong cake pan. Sprinkle nuts and chips on top and bake at 350 for 25 minutes. Do not over bake!
No-Bake Cookies
Mix in saucepan and boil for half a minute:
2 cups sugar
1/2 cup milk
1/2 cup butter
3 Tbps cocoa
Add 1/4 tsp salt1 tsp vanilla, 3 cups oats, 1 cup coconut, 1/2 cup nuts. Drop by teaspoon onto wax paper. Refrigerate until set up.
Marshmallow Cookies
Melt in pan:
1 cup choc chips, 1/2 cup butterscotch chips, 3/4 cup butter. Remove from heat and add:
1 cup powdered sugar, 1 T canned milk, 1 egg well beaten, 2 tsp vanilla.
Add
11 graham crackers mashed fine, 1 pkg colored or plain miniature marshmallows. Stir together. Roll into logs and roll in 5-6 graham crackers mashed fine or if using plain white marshmallows, can roll into coconut. Wrap in wax paper and store in fridge.
Chicken with Indian Spices
(AKA: Whitney’s Yellow Chicken)
3 Tbs butter
4-6 chicken breasts, cut into strips
1 1/2teaspoons cumin
1 1/2teaspoons turmeric
1/4teaspoons dried hot pepper flakes (opt)
4 cloves garlic, minced
1/2to 1 can chicken stock
½ cup sour cream
1 tablespoon chopped fresh cilantro or flat leaf parsley for garnish
Heat butter in heavy pan. Add chicken Strips and sauté stirring, about two or three minutes until browned. Add spices, garlic and continue to sauté. Add chicken stock and bring to a boil. Lower the heat to medium-low and simmer, stirring occasionally for about 10 minutes. Slowly add the sour cream and simmer the mixture (do not boil) for another 3 minutes or until heated through. Transfer the chicken to a serving plate and garnish with cilantro.
(AKA: Whitney’s Yellow Chicken)
3 Tbs butter
4-6 chicken breasts, cut into strips
1 1/2teaspoons cumin
1 1/2teaspoons turmeric
1/4teaspoons dried hot pepper flakes (opt)
4 cloves garlic, minced
1/2to 1 can chicken stock
½ cup sour cream
1 tablespoon chopped fresh cilantro or flat leaf parsley for garnish
Heat butter in heavy pan. Add chicken Strips and sauté stirring, about two or three minutes until browned. Add spices, garlic and continue to sauté. Add chicken stock and bring to a boil. Lower the heat to medium-low and simmer, stirring occasionally for about 10 minutes. Slowly add the sour cream and simmer the mixture (do not boil) for another 3 minutes or until heated through. Transfer the chicken to a serving plate and garnish with cilantro.
Cherry Brunch Bars
1 cup butter
1 3/4cup sugar
4 eggs
1 teaspoon vanilla
3 cups flour
¼ teaspoon salt
1 ½ teaspoon baking powder
2 cans cherry pie filling
Vanilla Frosting**
Cream butter and sugar and add eggs, vanilla, and salt. Combine rest of dry ingredients and add to creamed mixture. Put 2/3 of the batter into the bottom of a greased jelly roll pan (I use a large cookie sheet). Spread the cans of cherry pie filling on top. Drop by teaspoon, the rest of the batter onto the top of the cherry pie filling. Bake at 350 for 25-30 minutes.
Drizzle on top of baked bars, the vanilla frosting.
**Vanilla frosting: 1 ½ cup powdered sugar, ½ cube butter melted, 2 Tablespoons canned milk or regular milk, pinch of salt, and ½ teaspoon vanilla.
If using a cake pan, half the recipe!
1 cup butter
1 3/4cup sugar
4 eggs
1 teaspoon vanilla
3 cups flour
¼ teaspoon salt
1 ½ teaspoon baking powder
2 cans cherry pie filling
Vanilla Frosting**
Cream butter and sugar and add eggs, vanilla, and salt. Combine rest of dry ingredients and add to creamed mixture. Put 2/3 of the batter into the bottom of a greased jelly roll pan (I use a large cookie sheet). Spread the cans of cherry pie filling on top. Drop by teaspoon, the rest of the batter onto the top of the cherry pie filling. Bake at 350 for 25-30 minutes.
Drizzle on top of baked bars, the vanilla frosting.
**Vanilla frosting: 1 ½ cup powdered sugar, ½ cube butter melted, 2 Tablespoons canned milk or regular milk, pinch of salt, and ½ teaspoon vanilla.
If using a cake pan, half the recipe!
L's By-Cracky Bars:
3 scant and sifted cups flour (scant means slightly less than a cup) **I also sift the flour so I don't get too much flour packed down in the cup.
1 1/2 tsp salt
1/2 tsp soda
3/4 cup butter
3/4 cup shortening
2 cups sugar
4 eggs
2/3 cup milk
2 tsp vanilla
2 packages choc chips (I mix milk choc and semi sweet or only use semi-sweet)
2 oz unsweetened chocolate
Mix the sugar, shortening, butter, soda, salt, eggs, and vanilla. Add in the flour and milk alternately. Stir in the chocolate chips. Spray a large cookie sheet with Pam (non-stick spray). Put half the batter in the bottom of the cookie sheet. On top of the batter layer with graham crackers. They don't have to be close together. It usually takes about a package and a little bit more, depending on how you lay out the crackers. To the remaining half of the batter, add the unsweetened chocolate. For 2 ozs it is: 1 Tbs oil and 3 level Tbs unsweetened cocoa powder mixed together. Stir in the choc mix and then put by spoonfuls on top of the graham crackers. Bake at 350 for 20-25 minutes depending on your oven. DO NOT OVERBAKE!! Cut when cool. These stay soft and are very gooey and moist.
3 scant and sifted cups flour (scant means slightly less than a cup) **I also sift the flour so I don't get too much flour packed down in the cup.
1 1/2 tsp salt
1/2 tsp soda
3/4 cup butter
3/4 cup shortening
2 cups sugar
4 eggs
2/3 cup milk
2 tsp vanilla
2 packages choc chips (I mix milk choc and semi sweet or only use semi-sweet)
2 oz unsweetened chocolate
Mix the sugar, shortening, butter, soda, salt, eggs, and vanilla. Add in the flour and milk alternately. Stir in the chocolate chips. Spray a large cookie sheet with Pam (non-stick spray). Put half the batter in the bottom of the cookie sheet. On top of the batter layer with graham crackers. They don't have to be close together. It usually takes about a package and a little bit more, depending on how you lay out the crackers. To the remaining half of the batter, add the unsweetened chocolate. For 2 ozs it is: 1 Tbs oil and 3 level Tbs unsweetened cocoa powder mixed together. Stir in the choc mix and then put by spoonfuls on top of the graham crackers. Bake at 350 for 20-25 minutes depending on your oven. DO NOT OVERBAKE!! Cut when cool. These stay soft and are very gooey and moist.
Tomatillo Dressing
(GOES WITH CAFE RIO PORK AND RICE)
1 pkg ranch dressing mix
1 cup buttermilk & 1 cup mayonnaise
2 tomatillos, chopped
½ -1 clove garlic, minced
½ bunch cilantro, chopped
½ -1 small jalapeño chopped (Remove seeds to reduce the hotness) Blend in blender on high until all ingredients are mixed thoroughly. Chill until ready to serve.
(GOES WITH CAFE RIO PORK AND RICE)
1 pkg ranch dressing mix
1 cup buttermilk & 1 cup mayonnaise
2 tomatillos, chopped
½ -1 clove garlic, minced
½ bunch cilantro, chopped
½ -1 small jalapeño chopped (Remove seeds to reduce the hotness) Blend in blender on high until all ingredients are mixed thoroughly. Chill until ready to serve.
Café Rio Shredded Pork
3 ½ lb pork roast
1 bottle taco sauce (8 oz)
1 Tbsp cumin
1 cup brown sugar (I only used 2/3 cup)
1 can coke (NOT diet)
Place meat in crock pot. Mix ingredients and pour over top of roast. Cook on low for six hours. (My crock pot doesn’t get that hot so I used the high setting and it was fine!)
Café Rio Chicken
5 lbs boneless skinless chicken breasts
1 small bottle zesty Italian Dressing
1 Tbsp cumin
3 cloves garlic, minced
Mix altogether in large crock pot. Cook on high for 5-7 hours.
Café Rio’s Lime Rice
In saucepan sauté: 2 Tbsp butter and 1 yellow onion chopped fine, and 4 garlic cloves, minced.
In a large pot bring to boil the following:
6 2/3 cup water
8 tsp chicken bouillon
½ bunch cilantro chopped
2 tsp cumin
2 small cans, diced green chilies
1 Tbsp lime juice
½ tsp pepper
3 1/4 cups rice
Mix in the onion and cook until rice is tender. (I used “Jasmine” variety rice which is a little sweeter and it was really good!) This makes a HUGE amount so you may want to ½ the recipe for a regular family of 4-5.
3 ½ lb pork roast
1 bottle taco sauce (8 oz)
1 Tbsp cumin
1 cup brown sugar (I only used 2/3 cup)
1 can coke (NOT diet)
Place meat in crock pot. Mix ingredients and pour over top of roast. Cook on low for six hours. (My crock pot doesn’t get that hot so I used the high setting and it was fine!)
Café Rio Chicken
5 lbs boneless skinless chicken breasts
1 small bottle zesty Italian Dressing
1 Tbsp cumin
3 cloves garlic, minced
Mix altogether in large crock pot. Cook on high for 5-7 hours.
Café Rio’s Lime Rice
In saucepan sauté: 2 Tbsp butter and 1 yellow onion chopped fine, and 4 garlic cloves, minced.
In a large pot bring to boil the following:
6 2/3 cup water
8 tsp chicken bouillon
½ bunch cilantro chopped
2 tsp cumin
2 small cans, diced green chilies
1 Tbsp lime juice
½ tsp pepper
3 1/4 cups rice
Mix in the onion and cook until rice is tender. (I used “Jasmine” variety rice which is a little sweeter and it was really good!) This makes a HUGE amount so you may want to ½ the recipe for a regular family of 4-5.
Dinner in a Pumpkin
1 Medium pumpkin.
Cut top circle off and clean out. Wash both inside and out really well. Microwave the bottom (not the lid) for 10-15 minutes depending on size.
1 pound ground beef
1 onion chopped
1 can sliced mushrooms
1 can water chestnuts
2 stalks celery chopped (opt)
3-4 cups cooked rice **if using minute rice don’t cook!**
1 can cream of chicken or cream of mushroom soup
Brown beef and onion together. Season with garlic, salt and pepper and 1T worchestshire sauce Add other vegetables then soup then rice. Place the mix inside the pumpkin. Place pumpkin on a foil lined cookie sheet. Put lid on top and Bake at 350 for 1- 1 1/2½ hours. When serving, make sure you scoop the sides of the pumpkin as well.
1 Medium pumpkin.
Cut top circle off and clean out. Wash both inside and out really well. Microwave the bottom (not the lid) for 10-15 minutes depending on size.
1 pound ground beef
1 onion chopped
1 can sliced mushrooms
1 can water chestnuts
2 stalks celery chopped (opt)
3-4 cups cooked rice **if using minute rice don’t cook!**
1 can cream of chicken or cream of mushroom soup
Brown beef and onion together. Season with garlic, salt and pepper and 1T worchestshire sauce Add other vegetables then soup then rice. Place the mix inside the pumpkin. Place pumpkin on a foil lined cookie sheet. Put lid on top and Bake at 350 for 1- 1 1/2½ hours. When serving, make sure you scoop the sides of the pumpkin as well.
Cream Cheese Pound Cake
This pound cake is to die for!!!
3 sticks butter
1 - 8 oz package cream cheese
3 cups sugar
6 eggs
2 teaspoons vanilla
1 teaspoon salt
3 scant cups flour, sifted (scant means just under a full cup)
Mix the butter, cream cheese, sugar and then add eggs one at a time. Beat until fluffy. Add salt and vanilla then flour, beating in a cup at a time. When mixed pour into well greased (or you can spray generously with Pam or another cooking spray) bundt pan. Bake at 325 for 1 hour and 15-20 minutes or until a knife inserted comes out clean.
This pound cake is to die for!!!
3 sticks butter
1 - 8 oz package cream cheese
3 cups sugar
6 eggs
2 teaspoons vanilla
1 teaspoon salt
3 scant cups flour, sifted (scant means just under a full cup)
Mix the butter, cream cheese, sugar and then add eggs one at a time. Beat until fluffy. Add salt and vanilla then flour, beating in a cup at a time. When mixed pour into well greased (or you can spray generously with Pam or another cooking spray) bundt pan. Bake at 325 for 1 hour and 15-20 minutes or until a knife inserted comes out clean.
Pioneer Woman Chocolate Sheet Cake
Combine in a mixing bowl:2 cups flour2 cups sugar1/4 teaspoon salt
In a saucepan, melt: 2 sticks butterAdd 4 heaping tablespoons cocoa. Stir together. Add 1 cup boiling water, allow mixture to boil for 30 seconds, then turn off heat. Pour over flour mixture, and stir lightly to cool.
In measuring cup, pour 1/2 cup buttermilk.Add:2 beaten eggs1 teaspoon baking soda1 teaspoon vanillaStir buttermilk mixture into butter/chocolate mixture. Pour into sheet cake pan and bake at 350-degrees for 20 minutes.While cake is baking, make icing:Chop 1/2 cup pecans finely.Melt 1 3/4 sticks butter in a saucepan.Add 4 heaping tablespoons cocoa, stir to combine, then turn off heat. Add:6 tablespoons milk1 teaspoon vanilla1 lb minus 1/2 cup powdered sugar
Combine in a mixing bowl:2 cups flour2 cups sugar1/4 teaspoon salt
In a saucepan, melt: 2 sticks butterAdd 4 heaping tablespoons cocoa. Stir together. Add 1 cup boiling water, allow mixture to boil for 30 seconds, then turn off heat. Pour over flour mixture, and stir lightly to cool.
In measuring cup, pour 1/2 cup buttermilk.Add:2 beaten eggs1 teaspoon baking soda1 teaspoon vanillaStir buttermilk mixture into butter/chocolate mixture. Pour into sheet cake pan and bake at 350-degrees for 20 minutes.While cake is baking, make icing:Chop 1/2 cup pecans finely.Melt 1 3/4 sticks butter in a saucepan.Add 4 heaping tablespoons cocoa, stir to combine, then turn off heat. Add:6 tablespoons milk1 teaspoon vanilla1 lb minus 1/2 cup powdered sugar
Lauralyn’s Caramel Sauce
1 1/2cups white sugar
1 1/2cups brown sugar
1 1/2cups butter
1/4cup cornstarch
2 Tbs light corn syrup
1 can evaporated milk
Dash salt
1 tsp vanilla
In heavy saucepan, mix the sugars and cornstarch and salt. Add other ingredients before cooking. (Not the vanilla). Turn heat to low and stir constantly til butter is melted and canned milk is well incorporated. Continue cooking on medium heat until begins to bubble. Cook another 2 or 3 minutes until becomes thick. Remove from heat and add in vanilla.
This makes a large amount and can be halved.
1 1/2cups white sugar
1 1/2cups brown sugar
1 1/2cups butter
1/4cup cornstarch
2 Tbs light corn syrup
1 can evaporated milk
Dash salt
1 tsp vanilla
In heavy saucepan, mix the sugars and cornstarch and salt. Add other ingredients before cooking. (Not the vanilla). Turn heat to low and stir constantly til butter is melted and canned milk is well incorporated. Continue cooking on medium heat until begins to bubble. Cook another 2 or 3 minutes until becomes thick. Remove from heat and add in vanilla.
This makes a large amount and can be halved.
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