DOG BISCUITS

Dog Biscuits
But Really –It’s Goodies for HUMANS!!
VERY YUMMY!

9 cups cereal (Rice Chex or Corn Chex, etc)
1/2 cup Peanut Butter
1 cup Semi Sweet chocolate Chips
1/4 cup butter
1& 1/2 cups powdered sugar
1 tsp vanilla

Melt together chips, peanut butter and butter. Add vanilla. Pour over the cereal and mix together. Pour powdered sugar over the entire mixture and shake until coated. ENJOY!

Rocky Road Dessert

1 Angel Food Cake
Break into Bite size pieces and place in dripper pan or pyrex baking Dish

1 -12 oz package chocolate chips
Can use semi-sweet or part milk chocolate and part bitter-sweet or whatever you prefer.

Combine the chips with 4 egg yolks. Melt stirring constantly. Remove from the stove and let cool slightly then fold in 4 beaten stiff egg whites. When completely cool add in 1 container cool whip

Add 1 cup chopped pecans and pour over angel food cake. Refrigerate.

Serve with whipped cream

SO DELICIOUS!!

I have had this recipe for years and don’t even know where I got it but I remember making it for special occasions when my girls were little and we lived in Springville! It was always a favorite around Easter time.

Tasty Meatloaf

1.5 lbs. lean ground beef
1.5 lbs. ground turkey
1/2 large onion, chopped finely
1 (8 oz.) box stuffing mix
1 (8 oz.) can tomato sauce
1 Tb Worcestershire sauce
1/4 tsp pepper
1 cup fat free or light sour cream
1/2 cup milk
1 packet of dry ranch dressing mix
2 cloves garlic, minced
1 tsp oregano
1 egg

Sauce
Stir together in a bowl:
2/3 cup ketchup
1/2 cup brown sugar
1 1/2 tsp prepared mustard

Combine all ingredients in a mixer (Kitchen Aid with paddle attachment works great). Divide into two 9 inch loaf pans. Do not cover. Bake in a preheated oven at 350 degrees for one hour. Remove loaves and drain any accumulated grease in pans. Top with sauce and bake an additional 30 minutes.


sisterscafe.blogspot.com

Carmelitos

sisterscafe.blogspot.com

1 cup flour
1 cup quick oats
3/4 cup brown sugar
1 cup chocolate chips (I like milk for this)
3/4 cup carmel topping
1/2 tsp soda
1/4 tsp salt
3/4 cup butter, melted
1/2 cup pecans, chopped
3 Tablespoons flour



Mix flour, oats, sugar, soda, salt and butter. Press half of the mixture into a 11x7 pan and set the other half aside. Bake at 350 for 10 minutes. Remove from oven. Sprinkle with chocolate chips and chopped pecans (if using). Blend 3/4 cup carmel with 3 T. flour. Pour (drizzle) over chocolate chips. Sprinkle the balance of the flour oat mixture over the dessert. Bake at 350 for 15-20 minutes or until light brown. Allow to cool and set before slicing.

*I have made these with and without the pecans and I like them better without the pecans.


From sisterscafe.blogspot.com

Frito Casserole

Frito Casserole


1 lb ground beef
1 medium onion, chopped
1 can RED enchilada sauce
1 can tomato sauce
1 can red chili beans
1 package Fritos
1 cup sour cream
2 ½ cups grated cheddar cheese

**Do not add salt as the Fritos are already salted!

Brown beef and onion together. Add tomato sauce and enchilada sauce and mix well. Add drained chili beans and 1 ½ cups cheese. Stir in ¾ of the package of Fritos. Don’t mash in the Fritos, just toss lightly so Fritos are well covered with the sauce and beans.



Place in a casserole or dripper pan that has been sprayed with cooking spray. On top of the casserole, spread the rest of the cheese then dollop with sour cream. Line the edges of the pan or casserole with the remaining chips. Bake at 350 for about 30 minutes until heated through.

for Matthew: Cowboy's Delight!

Cowboy’s Delight
Serves 6 (about)

1 lb ground beef
1 medium onion, chopped fine
1-1/2 tsp ground chili powder
1 tsp salt
1/2tsp pepper
Garlic powder to taste
OPT: Cumin powder to taste (abt 1/4tsp to 1/2tsp at most)
1 can tomato paste
2 cans diced or sliced or whole tomatoes (whichever you prefer, it doesn’t matter)
1 package elbow macaroni or favorite pasta shape
Grated cheese

Brown ground beef in skillet. Add onion and continue to cook until onion is transparent. Add spices and tomato paste with 1 can of water from the tomato paste can. Add the diced tomatoes and mix together.

Cook the pasta according to package directions. Drain, reserving about 1/2cup of the liquid. Add the pasta and the tomato mixture in a large casserole or deep pan. The mixture should be very moist. If it isn’t, at this point, add another can of tomatoes or one can of tomato sauce, whichever you prefer.

If you are not going to be eating right away, as the pasta sits, it usually soaks up the tomato sauce and becomes somewhat dry. At that point, add the reserved 1/2cup of liquid from the pasta. This will restore the pasta and tomato without having to add so much tomato and without throwing off the balance of the casserole.

Serve with grated cheese.

**You can add more or less chili powder for heat!

Applesauce Beef Loaf

Applesauce Beef Loaf

Combine:
1 cup soft bread crumbs and ½ cup applesauce.
Add :
1 pound ground beef, 1 slightly beaten egg, ½ cup finely chopped celery, 2 TBSP finely chopped onion, 1 tsp mustard, ½ tsp salt, and a dash of pepper.
Blend thoroughly and shape into loaf and place on rack in roasting pan, or inside a large dripper pan, so sides of meat are not touching sides of pan.
With a spoon, make a crater like depression in top of meat loaf.
Combine:
½ cup applesauce
1 TBSP brown sugar
½ tsp mustard

Mix together and pour into depression. Bake for 50 minutes to 1 hour at 350.

Butterscotch Rolls

Butterscotch Rolls

18-20 frozen Rhodes rolls
½ package NON-instant Butterscotch pudding
1 cube butter (1/2 cup)
½ cup brown sugar
Cinnamon to taste
1 cup diced pecans (optional)

Place frozen rolls in 9x13 baking pan. Sprinkle the pudding mix over the rolls. Melt the butter and add brown sugar and cinnamon (I usually add about ½ tsp). Mix well and pour over the rolls. Sprinkle with pecans. Cover pan with towel and place on counter overnight to raise. Bake in morning.
Bake at 350 for 30-35 minutes.

**You can do this in morning and let raise during the day for an evening treat!

***I have made these for years (an old Springville recipe – my best recipes came out of Springville, UT - and my best cooking lessons aside from my mother and grandmother, were from there as well - in our wonderful Relief Society-oh what sweet memories with Delores Crandall(the queen and master of homemaking and baking who I couldn’t learn fast enough from!) and Marge Morgan, Ellen Anderson, Sister Wilson, Ann Moyle
and my dear sweet friend - my partner in crime - Bonnie Rowley!!)

When the kids were little they didn’t like the nuts so I quit putting them in- and now that the kids are gone, I keep forgetting to add the nuts, even though I LOVE pecans—
old habits die hard!

Stephanie's Loaded Muffins (THESE ARE SO GOOD!)

Stephanie’s Loaded Muffins
2 ½ cups Gold medal whole wheat flour (Need a very fine flour)
1 cup regular cooking oats
1 tsp soda
1 tsp salt
1 tsp cinnamon
1 ¼ cup brown sugar
1 cup Nestle white chocolate chips
1 cup Craisins
2-3 ripe bananas
1 cup nonfat plain yogurt
2 eggs
1/3 cup oil
1 tsp vanilla
Combine first 8 ingredients in bowl. Mix. Mash bananas. Add next 5 ingredients to dry mixture. Stir until all ingredients are moistened. Put in muffin tins sprayed with Pam. Makes 18 muffins. Can sprinkle top of each muffin with a sugar/cinnamon mixture before baking. Bake at 375 for 12-15 minutes. **Can substitute white chips and Craisins for semi-sweet chocolate chips. These freeze well!

Caramel Chocolate Mini Cupcakes (And Other Variations)

BASIC RECIPE:
½ cup butter, softened
4 oz cream cheese softened
2 cups sugar
4 large eggs
1 tsp vanilla extract
3 SCANT cups all purpose flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
1 cup sour cream

Preheat oven to 350. Beat butter and cream cheese at medium speed with mixer until creamy. Beat in sugar until light and fluffy. Add eggs, 1 at a time, beating until blended after each addition. Stir in vanilla.
Combine flour and next three ingredients. Gradually add to butter mixture alternately with sour cream, beating until blended. Spoon batter by rounded tablespoonfuls (I use a small cookie scoop and its MUCH EASIER!!) into lightly greased miniature muffin pans. (I also use the miniature cupcake papers).
Bake at 350 for 13-15 minutes or until a wooden pick inserted in centers comes out clean. Remove from pans to wire racks and cool completely (about 30 minutes). Spread cupcakes with desired buttercream or dip in glaze. Makes about 80 small mini cupcakes.

(To make regular size cupcakes, fill tins 2/3 full and bake for 22-24 minutes. Makes 2 dozen.

VARIATIONS:
Caramel Chocolate Cupcakes:
To the basic recipe add 2 TBSP molasses OR change the sugar to 1 ¼ cup granulated sugar AND ¾ cup firmly packed dark brown sugar in place of the 2 cups granulated sugar.

For the frosting: Microwave 8 oz semi-sweet chocolate chips with 3 TBSP light cream or half n half (I use whatever I have) for30 seconds on high. Stir and microwave another 30 seconds or until all chocolate is melted and liquid is incorporated and ganache is smooth. Dip each cooled cupcake in the ganache or use a small spatula and coat the top of the cupcake with the ganache. (I do not take the ganache all the way to the edge but almost to the edges).

Mix 3-4 oz softened cream cheese, 2 sticks softened butter, 5 cups powdered sugar, dash salt together in mixer. Melt 15 kraft caramels with 3 TBSP milk in microwave for about 1 minute on high. Keep checking so it melts but doesn’t burn. Stir so the milk and caramel incorporates together and then let cool for a few minutes. Slowly stir into the buttercream frosting just until smooth but don’t completely blend. When ganache is set, (this happens pretty fast!) put the buttercream on top of the ganache covered cupcake. I use a pastry bag because it’s just easier and faster for me! THEN, try not to eat more than 10 of these little goodies in one sitting!! I said TRY!

Orange Buttercream Cupcakes: To cake batter, omit vanilla and add 1 TBSP orange zest and 2 TBSP fresh orange juice.
Buttercream Frosting: 2 sticks softened butter, 3 oz softened cream cheese, dash salt, 5 cups powdered sugar, 2 TBSP fresh orange juice. If desired, add 1 drop red food coloring and 1 drop yellow food coloring. Thin with milk if necessary.

Paula Deen's Beef Stroganoff

1 1/2 pounds cubed round steak, cut into thin strips
House Seasoning, recipe follows
All-purpose flour
2 tablespoons olive oil
2 tablespoons butter
1 medium onion, sliced
8 ounces fresh mushrooms, sliced
1 (10 3/4-ounce) can beef broth
1 (10 3/4-ounce) can cream of mushroom soup
Salt and black pepper
1 cup sour cream
Cooked egg noodles
Directions
Season the steak strips with House Seasoning, then dust with flour. In a large skillet, quickly brown them on both sides in the olive oil and butter. Remove the steak from the pan. Add the onion slices and mushrooms to the pan drippings. Saute for a few minutes, until the onion is tender. Sprinkle with 1 teaspoon flour. Put the steak back into the pan with the onion and mushrooms. Add the mushroom soup and beef broth. Cook over low heat for about 30 minutes, covered. Adjust seasoning to taste, adding salt and pepper, as needed. Stir in the sour cream the last few minutes, right before you serve. Serve over cooked noodles.

House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix the ingredients together and store in an airtight container for up to 6 months.

Yields: 1 1/2 cups

Beef Enchiladas

one Chuck Roast, shredded
Place chuck roast in crock pot and season with salt, pepper, and garlic powder and onion powder.

Mix together:
shredded roast
one can olives, chopped
one onion, diced

Cheddar cheese, shredded
monterey jack, shredded

1 can red enchilada sauce
corn tortillas

Shred roast and put in bowl with olives and onions. Mix well. Put oil in fry pan and add tortillas one at a time. Place tortillas in hot oil and turn quickly then put onto paper towel to drain. This is to soften the tortilla, if you don't do this the tortilla will crack when you roll and put them in the pan.

Pour enchilada sauce in bowl. Dip tortilla; remove excess sauce with finger back into bowl and stack tortillas.
To the tortillas add meat mixture and cheese. Roll up tortillas and place in baking pan or cookie sheet that has been sprayed with pam and a light covering of enchilada sauce. Spoon remaining sauce over tortillas and add more cheese. Cover with foil and bake for 25-30 minutes at 350.

Creamy Chicken and Pasta

1-1/2 cups multigrain rotini pasta, uncooked (I used penne)
1 small bunch broccoli, cut into florets (about 3 cups)
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1/2 cup fat-free reduced-sodium chicken broth
2 oz. (1/4 of 8-oz. pkg.) Neufchatel Cheese, cubed
1 cup Shredded Mozzarella Cheese,
divided 2 Tbsp. Grated Parmesan Cheese


HEAT oven to 375ºF. Cook pasta in large saucepan as directed on package, adding broccoli for the last 3 min.

MEANWHILE, heat large nonstick skillet on medium-high heat. Add chicken; season with salt, pepper, and garlic powder. cook 3 min. or until no longer pink, stirring frequently. Stir in broth; simmer 3 min. or until chicken is done. Add Neufchatel; cook and stir on low heat 1 min. or until cream cheese is melted. Stir in 1/2 cup mozzarella.

DRAIN pasta and broccoli. Add to chicken mixture; mix lightly. Spoon into 8-inch sq. baking dish; cover.

BAKE 15 min. or until heated through. Sprinkle with remaining cheeses. Bake, uncovered, 3 min. or until melted. Let stand 5 min.