These are currently Alex and Sam's favorite cookies. They are small, thin, and chewy. I'm not usually a big gingersnap fan, but I love these.
1 cup sugar
3/4 cup real butter
1 egg
1/4 cup light molasses
2 cups flour
1/4 tsp salt
1 tsp cinnamon
1 tsp ground cloves
1 tsp ginger
2 tsp baking soda
Cream sugar, butter, egg, and molasses well. Add remaining ingredients and mix well. Drop walnut sized balls on cookie sheet and bake at 350 for 5-8 minutes.
Wednesday, December 10, 2008
Thursday, December 4, 2008
Cheesecake Bars
Cheesecake Bars
INGREDIENTS
1/3 cup butter, softened
1/3 cup packed brown sugar
1/3 cup chopped walnuts (I omitted these)
1 cup sifted all-purpose flour
1/4 cup white sugar
8 ounces cream cheese
1 tablespoon lemon juice
2 tablespoons milk
1 egg
1/2 teaspoon vanilla extract
1/2 c. caramel ice cream topping
DIRECTIONS
Preheat oven to 350 degrees F(175 degrees C).
To make Pastry: Cream together the butter and brown sugar until light and fluffy. Add in the flour and chopped nuts and stir until mixture becomes crumbly. Press pastry mixture into 8-inch square pan and bake for 12 to 15 minutes. Let cool on rack.
To make Filling: Beat together the white sugar, and cream cheese until smooth. Stir in the egg, milk, lemon juice, and vanilla and mix well. Spread filling mixture over baked crust. Spoon on caramel and swirl through with a knife. (You could substitute jam or fudge if you'd rather try a different flavor.) Bake for 25 to 30 minutes. (Longer if you double the filling) Let cool on wire rack and refrigerate.
INGREDIENTS
1/3 cup butter, softened
1/3 cup packed brown sugar
1/3 cup chopped walnuts (I omitted these)
1 cup sifted all-purpose flour
1/4 cup white sugar
8 ounces cream cheese
1 tablespoon lemon juice
2 tablespoons milk
1 egg
1/2 teaspoon vanilla extract
1/2 c. caramel ice cream topping
DIRECTIONS
Preheat oven to 350 degrees F(175 degrees C).
To make Pastry: Cream together the butter and brown sugar until light and fluffy. Add in the flour and chopped nuts and stir until mixture becomes crumbly. Press pastry mixture into 8-inch square pan and bake for 12 to 15 minutes. Let cool on rack.
To make Filling: Beat together the white sugar, and cream cheese until smooth. Stir in the egg, milk, lemon juice, and vanilla and mix well. Spread filling mixture over baked crust. Spoon on caramel and swirl through with a knife. (You could substitute jam or fudge if you'd rather try a different flavor.) Bake for 25 to 30 minutes. (Longer if you double the filling) Let cool on wire rack and refrigerate.
Chocolate Chip Banana Muffins
INGREDIENTS
1 3/4 cups all-purpose flour
3/4 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 egg
1/2 cup vegetable oil
1/2 cup plain yogurt (you can substitute sour cream)
1 teaspoon vanilla extract
1 cup mashed ripe bananas
3/4 cup semisweet chocolate chips
DIRECTIONS
In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. In another bowl, combine the egg, oil, yogurt and vanilla. Stir into dry ingredients just until moistened. Fold in bananas and chocolate chips. Fill greased or paper-lined muffin cups two-thirds full. Bake at 350 degrees F for 22-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.
1 3/4 cups all-purpose flour
3/4 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 egg
1/2 cup vegetable oil
1/2 cup plain yogurt (you can substitute sour cream)
1 teaspoon vanilla extract
1 cup mashed ripe bananas
3/4 cup semisweet chocolate chips
DIRECTIONS
In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. In another bowl, combine the egg, oil, yogurt and vanilla. Stir into dry ingredients just until moistened. Fold in bananas and chocolate chips. Fill greased or paper-lined muffin cups two-thirds full. Bake at 350 degrees F for 22-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.
Sunday, November 23, 2008
Best Ever White Bread
This is by far the best bread recipe I have ever used. Light fluffy, and moist! My family went crazy for it.
INGREDIENTS
3 cups warm water
3 Tablespoons active dry yeast
3 teaspoons salt
4 Tablespoons vegetable or olive oil
1/2 cup white sugar
2 Tablespoons Vital Wheat Gluten
2 Tablespoons Potato Flakes – if using wheat flour
2 – 3 Tablespoons White Vinegar - if using wheat flour
8 cups bread flour
DIRECTIONS
In a large bowl, combine warm water, yeast, salt, oil, sugar, Gluten, Potato Flakes, Vinegar and 4 cups flour. Mix thoroughly, (DON’T TRY AND KNEAD IT YET!) and let sponge rise until doubled in size. Usually about an hour. (This is what helps the bread to be crusty)
Gradually add about 4 cups flour, kneading until smooth and elastic. Add more water if needed. ( Knead Approximately 10-12 minutes in a mixer.) Place dough in a greased bowl, and turn several times to coat. Cover with a damp cloth. Allow to rise until doubled. Punch down the dough. Divide dough into three equal parts. Shape into loaves, and place in three greased bread pans. Let rise until almost doubled.
Bake at 350 degrees for 35 to 45 minutes. Brush tops of loaves with melted butter. YUMMY!!!
INGREDIENTS
3 cups warm water
3 Tablespoons active dry yeast
3 teaspoons salt
4 Tablespoons vegetable or olive oil
1/2 cup white sugar
2 Tablespoons Vital Wheat Gluten
2 Tablespoons Potato Flakes – if using wheat flour
2 – 3 Tablespoons White Vinegar - if using wheat flour
8 cups bread flour
DIRECTIONS
In a large bowl, combine warm water, yeast, salt, oil, sugar, Gluten, Potato Flakes, Vinegar and 4 cups flour. Mix thoroughly, (DON’T TRY AND KNEAD IT YET!) and let sponge rise until doubled in size. Usually about an hour. (This is what helps the bread to be crusty)
Gradually add about 4 cups flour, kneading until smooth and elastic. Add more water if needed. ( Knead Approximately 10-12 minutes in a mixer.) Place dough in a greased bowl, and turn several times to coat. Cover with a damp cloth. Allow to rise until doubled. Punch down the dough. Divide dough into three equal parts. Shape into loaves, and place in three greased bread pans. Let rise until almost doubled.
Bake at 350 degrees for 35 to 45 minutes. Brush tops of loaves with melted butter. YUMMY!!!
Wednesday, November 12, 2008
Thanks and a shout out
Michelle and Melissa, thanks so much for these yummy recipes. I can't wait to try them.
Also, if you haven't visited this website before, you need to!
It is Everyday Food Storage and this week she has recipes to make Cream of Chicken soup and Cream of Mushroom soup. I'm so excited to try them and save a little bit of money in the process!
www.everydayfoodstorage.net
Happy Cooking!
Also, if you haven't visited this website before, you need to!
It is Everyday Food Storage and this week she has recipes to make Cream of Chicken soup and Cream of Mushroom soup. I'm so excited to try them and save a little bit of money in the process!
www.everydayfoodstorage.net
Happy Cooking!
Almost like Krispy Kreme Doughnuts
I don't usually make doughnuts, but I came across this recipe and it is really easy and my kids and husband loved them!
2 envelopes yeast dissolved in 1/4 cup warm water
1 1/2 cup lukewarm milk
1/2 cup sugar
1 tsp salt
2 eggs
1/3 cup shortening
5 cups flour
oil for frying
Mix together yeast mixture, milk, sugar, salt, eggs, shortening, and 2 cups of the flour. Beat in remaining flour slowly until dough no longer sticks to the bowl. Let dough raise until double. Roll dough out and cut with doughnut cutter. Let doughnuts rise until double. Fry in oil at 350 degrees until golden brown. Drain on wire rack and dip into glaze while still warm.
Glaze:
1/3 cup butter
2 cups powdered sugar
1 1/2 tsp vanilla
4 tbsp hot water as needed
Melt butter in saucepan over medium heat, stir in sugar and vanilla until smooth. Remove from heat and stir in hot water one tbsp at a time until icing is thin but not watery.
2 envelopes yeast dissolved in 1/4 cup warm water
1 1/2 cup lukewarm milk
1/2 cup sugar
1 tsp salt
2 eggs
1/3 cup shortening
5 cups flour
oil for frying
Mix together yeast mixture, milk, sugar, salt, eggs, shortening, and 2 cups of the flour. Beat in remaining flour slowly until dough no longer sticks to the bowl. Let dough raise until double. Roll dough out and cut with doughnut cutter. Let doughnuts rise until double. Fry in oil at 350 degrees until golden brown. Drain on wire rack and dip into glaze while still warm.
Glaze:
1/3 cup butter
2 cups powdered sugar
1 1/2 tsp vanilla
4 tbsp hot water as needed
Melt butter in saucepan over medium heat, stir in sugar and vanilla until smooth. Remove from heat and stir in hot water one tbsp at a time until icing is thin but not watery.
Soft Gingerbread Men
Marci asked me to post my gingerbread men recipe--so here it is. It makes really soft good cookies.
3 1/2 cups flour
1/2 tsp baking soda
1/4 tsp salt
1 tsp cinnamon
2 tsp ginger
1/4 tsp cloves
1 cup butter (I use 1/2 butter and 1/2 shortening)
3/4 cup brown sugar
1 egg
1/2 cup molasses
Cream sugar and butter, add egg and molasses. Mix together dry ingredients and add to creamed mixture. Chill dough for about one hour and then roll out and cut into shapes. Bake at
350 for about 8-10 minutes. Do not let overbrown or they will be hard.
3 1/2 cups flour
1/2 tsp baking soda
1/4 tsp salt
1 tsp cinnamon
2 tsp ginger
1/4 tsp cloves
1 cup butter (I use 1/2 butter and 1/2 shortening)
3/4 cup brown sugar
1 egg
1/2 cup molasses
Cream sugar and butter, add egg and molasses. Mix together dry ingredients and add to creamed mixture. Chill dough for about one hour and then roll out and cut into shapes. Bake at
350 for about 8-10 minutes. Do not let overbrown or they will be hard.
Monday, November 10, 2008
My Kids Favorite Lasagna
1 lb. ground beef
1 T. Italian Seasoning
2 cans (10 3/4 oz each) Tomato Soup
1 soup can water
1/2 of a 16 oz package corkscrew pasta (rotini)
1 container cottage cheese ( 15 oz)
1 package mozzarella cheese
Cook the beef and Italian Seasoning until browned. Stir the soup, water, and pasta into a 13x9 casserole dish. Add the beef mixture and cottage cheese. Stir to coat. Cover. Bake at 375 for 30 min. Uncover...Sprinkle with mozzarella cheese and continue baking until cheese is bubbly. Cool before serving because this stuff stays like molten LAVA!!!!
My kids and my dear husband LOVE this stuff! It is way easier for them to eat than traditional lasagna and requires no cutting it up on my part :)
1 T. Italian Seasoning
2 cans (10 3/4 oz each) Tomato Soup
1 soup can water
1/2 of a 16 oz package corkscrew pasta (rotini)
1 container cottage cheese ( 15 oz)
1 package mozzarella cheese
Cook the beef and Italian Seasoning until browned. Stir the soup, water, and pasta into a 13x9 casserole dish. Add the beef mixture and cottage cheese. Stir to coat. Cover. Bake at 375 for 30 min. Uncover...Sprinkle with mozzarella cheese and continue baking until cheese is bubbly. Cool before serving because this stuff stays like molten LAVA!!!!
My kids and my dear husband LOVE this stuff! It is way easier for them to eat than traditional lasagna and requires no cutting it up on my part :)
Wednesday, October 8, 2008
Chocolate Marble Cake
Mix 1 german choc cake mix. Put in greased cookie sheet.
then mix: 8 oz cream cheese
1/2 c sugar
1 egg
Drop in blobs all over cake mix
sprinkle 1 cup chocolate chips on top.
Bake at 350* for 25 min
then mix: 8 oz cream cheese
1/2 c sugar
1 egg
Drop in blobs all over cake mix
sprinkle 1 cup chocolate chips on top.
Bake at 350* for 25 min
Sunday, October 5, 2008
Caramel Apples
We went to a carnival at Carson's school on Saturday and they were serving caramel apples. It was a different way and very yummy.
Core and wedge one to two apples. Cut in chunks. Place in bowl. Slice a banana on top. Spread warm caramel sauce over the top and sprinkle nuts on top.
Delicious!!!
I'm thinking our next family home evening treat!
Core and wedge one to two apples. Cut in chunks. Place in bowl. Slice a banana on top. Spread warm caramel sauce over the top and sprinkle nuts on top.
Delicious!!!
I'm thinking our next family home evening treat!
Tuesday, September 16, 2008
Melt-in-Your-Mouth Pot Roast
METHOD: Slow Cooker
Ingredients:
1 pound medium red potatoes, quartered
1 cup fresh baby carrots
1 boneless beef chuck roast (3 to 4 pounds)
1/4 cup Dijon mustard
2 teaspoons dried rosemary, crushed
1 teaspoon garlic salt
1/2 teaspoon dried thyme
1/2 teaspoon pepper
1/3 cup chopped onion
1-1/2 cups beef broth
Directions: Place potatoes and carrots in a 5-qt. slow cooker. Cut roast in half. In a small bowl, combine the mustard, rosemary, garlic salt, thyme and pepper; rub over roast. Place in slow cooker; top with onion and broth. Cover and cook on low for 6-8 hours or until meat and vegetables are tender. Yield: 6-8 servings.
Ingredients:
1 pound medium red potatoes, quartered
1 cup fresh baby carrots
1 boneless beef chuck roast (3 to 4 pounds)
1/4 cup Dijon mustard
2 teaspoons dried rosemary, crushed
1 teaspoon garlic salt
1/2 teaspoon dried thyme
1/2 teaspoon pepper
1/3 cup chopped onion
1-1/2 cups beef broth
Directions: Place potatoes and carrots in a 5-qt. slow cooker. Cut roast in half. In a small bowl, combine the mustard, rosemary, garlic salt, thyme and pepper; rub over roast. Place in slow cooker; top with onion and broth. Cover and cook on low for 6-8 hours or until meat and vegetables are tender. Yield: 6-8 servings.
Friday, September 12, 2008
Mini meatloaves
These are really easy, but really good too!
1 lb. hamburger
1 pkg. stove top stuffing mix
1 c. water
Heat oven to 375. Mix meat, stuffing mix, and water.
Press into 12 muffin cups sprayed with cooking spray.
Make an indentation in the center of each meatloaf with spoon. Fill with sauce. Top with shredded cheese.
Bake 30 min. or until cooked through.
Sauce options :
Barbecue sauce
tomato soup
spaghetti sauce
salsa
1 lb. hamburger
1 pkg. stove top stuffing mix
1 c. water
Heat oven to 375. Mix meat, stuffing mix, and water.
Press into 12 muffin cups sprayed with cooking spray.
Make an indentation in the center of each meatloaf with spoon. Fill with sauce. Top with shredded cheese.
Bake 30 min. or until cooked through.
Sauce options :
Barbecue sauce
tomato soup
spaghetti sauce
salsa
Wednesday, September 3, 2008
Mini Maple Cinnamon Rolls
These are a great size for kids or for a little snack!
2/3 c. warm milk
1/3 c. maple syrup
1/3 c. butter, softened
1 egg
3/4 tsp. salt
3 c. bread flour
1 1/4 Tbsp. yeast
Filling:
1/2 c. packed brown sugar
2 T. flour
2 teaspoons cinnamon
6 T. butter
Maple Icing:
1 c. powdered sugar
3 T. melted butter
3 T. maple syrup
1 - 2 tsp. milk
Combine yeast, milk, and syrup and butter. Let sit 2-3 min. Add egg, salt and flour. Mix in mixer for at least 10 minutes. Check dough after 5 minutes and add water or flour if needed. Let raise until double, twice.
Roll into two rectangles. In small bowl combine brown sugar, flour, and cinnamon, and cut in butter until mixture resembles coarse crumbs. Sprinkle half over each rectangle. Roll up starting from a long side. Pinch seam to seal.
Cut each roll into 12 slices. Place cut side down in greased 13x9 pan. Cover and let rise in a warm place until doubled.
Bake at 375 for 20-25 minutes.
Frost with maple icing while rolls are still hot.
2/3 c. warm milk
1/3 c. maple syrup
1/3 c. butter, softened
1 egg
3/4 tsp. salt
3 c. bread flour
1 1/4 Tbsp. yeast
Filling:
1/2 c. packed brown sugar
2 T. flour
2 teaspoons cinnamon
6 T. butter
Maple Icing:
1 c. powdered sugar
3 T. melted butter
3 T. maple syrup
1 - 2 tsp. milk
Combine yeast, milk, and syrup and butter. Let sit 2-3 min. Add egg, salt and flour. Mix in mixer for at least 10 minutes. Check dough after 5 minutes and add water or flour if needed. Let raise until double, twice.
Roll into two rectangles. In small bowl combine brown sugar, flour, and cinnamon, and cut in butter until mixture resembles coarse crumbs. Sprinkle half over each rectangle. Roll up starting from a long side. Pinch seam to seal.
Cut each roll into 12 slices. Place cut side down in greased 13x9 pan. Cover and let rise in a warm place until doubled.
Bake at 375 for 20-25 minutes.
Frost with maple icing while rolls are still hot.
Thursday, July 31, 2008
Banana Cookies
Kristi gave me this recipe and we all LOVE IT!
Cream together:
1/4 c. shortening
1/4 c. butter
1 c. brown sugar
2 eggs
1 c. mashed bananas
Add
2 c. flour
2 tsp. baking powder
1/4 tsp. soda
1/4 tsp. salt
1/2 tsp. cinnamon
Chocolate chips
Refrigerate 1 hour
Bake 375 for about 10 minutes
Frosting
1/3 c. butter
3 c. powdered sugar
2 T. milk
1 1/2 tsp. vanilla
2 T. cocoa
Cream together:
1/4 c. shortening
1/4 c. butter
1 c. brown sugar
2 eggs
1 c. mashed bananas
Add
2 c. flour
2 tsp. baking powder
1/4 tsp. soda
1/4 tsp. salt
1/2 tsp. cinnamon
Chocolate chips
Refrigerate 1 hour
Bake 375 for about 10 minutes
Frosting
1/3 c. butter
3 c. powdered sugar
2 T. milk
1 1/2 tsp. vanilla
2 T. cocoa
Tuesday, July 29, 2008
Chicken Enchiladas III
This is from Better Homes and Garden Cookbook, 1989 Edition. My friend, Dave Drowns, makes enchiladas with this recipe. They are so delicious.
8 flour tortillas
1/2 cup chopped onion
4 cloves garlic, minced
1 tsp ground coriander
1/4 tsp pepper
2 Tbsp butter
3 Tbsp all-purpose flour
1 8-ounce carton sour cream
2 cups chicken broth
1 4-ounce can diced green chili peppers, drained
1 cup shredded cheese
2 cups chopped chicken (or turkey)
For sauce, in a saucepan cook onion, garlic, coriander, and pepper in butter til onion is tender. Stir flour into sour cream; add to onion mixture. Stir in broth and diced chili peppers all at once. Cook and stir until thickened and bubbly. Remove from heat, stir in 1/2 cup cheese.
For filling, stir 1/2 cup of sauce into chicken. Place about 1/4 cup filling on each tortilla, spread around and roll up. Arrange rolls seam side down in a lightly greased 13x 9 baking dish. Top with remaining sauce. Bake, covered, in a 350 degree oven about 35 minutes or until heated through.
Sprinkle with remaining cheese. Bake, uncovered, about five minutes more until cheese melts. Can sprinkle with olives, tomatoes and green onions. Let stand 10 minutes.
8 flour tortillas
1/2 cup chopped onion
4 cloves garlic, minced
1 tsp ground coriander
1/4 tsp pepper
2 Tbsp butter
3 Tbsp all-purpose flour
1 8-ounce carton sour cream
2 cups chicken broth
1 4-ounce can diced green chili peppers, drained
1 cup shredded cheese
2 cups chopped chicken (or turkey)
For sauce, in a saucepan cook onion, garlic, coriander, and pepper in butter til onion is tender. Stir flour into sour cream; add to onion mixture. Stir in broth and diced chili peppers all at once. Cook and stir until thickened and bubbly. Remove from heat, stir in 1/2 cup cheese.
For filling, stir 1/2 cup of sauce into chicken. Place about 1/4 cup filling on each tortilla, spread around and roll up. Arrange rolls seam side down in a lightly greased 13x 9 baking dish. Top with remaining sauce. Bake, covered, in a 350 degree oven about 35 minutes or until heated through.
Sprinkle with remaining cheese. Bake, uncovered, about five minutes more until cheese melts. Can sprinkle with olives, tomatoes and green onions. Let stand 10 minutes.
Chicken Enchiladas II
Creamy Chicken and Chile Enchiladas
I found this recipe on the back of the green chile enchilada sauce can and it is GREAT!
1 pound uncooked chicken breast strips
1 package (8 ounces) cream cheese, cut into cubes
1 can (4.5 ounces) chopped green chiles
1 package (12 count) flour tortillas for soft tacos and fajitas
2 cans (10 ounces each) green chile enchilada sauce
¾ cup shredded cheddar cheese (3 ounces)
Heat oven to 400°. Lightly grease 13x9x2-9-inch baking dish.
Cook chicken in 10-inch skillet over medium high heat, stirring occasionally, until no longer pink in center. Add cream cheese and chiles; reduce heat to medium. Cook and stir until blended and cream cheese is melted.
Spoon chicken filing onto tortillas; roll up and place seam side down in baking dish. Pour enchilada sauce over top; sprinkle with cheddar cheese. Bake 15 to 20 minutes or until hot and cheese is melted.
I found this recipe on the back of the green chile enchilada sauce can and it is GREAT!
1 pound uncooked chicken breast strips
1 package (8 ounces) cream cheese, cut into cubes
1 can (4.5 ounces) chopped green chiles
1 package (12 count) flour tortillas for soft tacos and fajitas
2 cans (10 ounces each) green chile enchilada sauce
¾ cup shredded cheddar cheese (3 ounces)
Heat oven to 400°. Lightly grease 13x9x2-9-inch baking dish.
Cook chicken in 10-inch skillet over medium high heat, stirring occasionally, until no longer pink in center. Add cream cheese and chiles; reduce heat to medium. Cook and stir until blended and cream cheese is melted.
Spoon chicken filing onto tortillas; roll up and place seam side down in baking dish. Pour enchilada sauce over top; sprinkle with cheddar cheese. Bake 15 to 20 minutes or until hot and cheese is melted.
Chicken Enchiladas I
This is a recipe that Michelle started making when we were in college... It is yummy. I'm going off of memory so hopefully I don't forget anything.
1 can shredded chicken or 1 lb of chicken, cooked and chopped or use Mexican Chicken
1 4-ounce can diced chilies
2 cups shredded cheese
1 package flour tortillas (enchilada or fajita size)
1 can cream of chicken soup
milk
Mix chicken, chilis and 1/2 cup of cheese together. Spread 1/4 cup of filling on tortilla. Roll up and place seam side down in 13 x 9 baking pan.
Mix 1 can cream of chicken soup and milk together, to consistency of sauce. Pour over enchiladas. Sprinkle remaining cheese on top. Bake at 350 degrees until bubbly.
1 can shredded chicken or 1 lb of chicken, cooked and chopped or use Mexican Chicken
1 4-ounce can diced chilies
2 cups shredded cheese
1 package flour tortillas (enchilada or fajita size)
1 can cream of chicken soup
milk
Mix chicken, chilis and 1/2 cup of cheese together. Spread 1/4 cup of filling on tortilla. Roll up and place seam side down in 13 x 9 baking pan.
Mix 1 can cream of chicken soup and milk together, to consistency of sauce. Pour over enchiladas. Sprinkle remaining cheese on top. Bake at 350 degrees until bubbly.
Sloppy Jo's
I found this recipe in the "Heart and Soul" cookbook from Moreland 4th Ward published in 2001 or 2002. This recipe was submitted by Karen Hunt and it's one of the best I've found for Sloppy Jo's.
1 1/2 lb hamburger
2 Tbsp dried onions
1 cup chopped celery
1 can tomato soup
1 small can tomato sauce (8 oz)
1 Tbsp sugar
1 Tbsp chili powder
Crumble and brown hamburger,onion and celery in pan. After browning is complete, add soup, sauce, sugar and chili powder. Stir together and heat thoroughly. Serve hot on hamburger buns.
1 1/2 lb hamburger
2 Tbsp dried onions
1 cup chopped celery
1 can tomato soup
1 small can tomato sauce (8 oz)
1 Tbsp sugar
1 Tbsp chili powder
Crumble and brown hamburger,onion and celery in pan. After browning is complete, add soup, sauce, sugar and chili powder. Stir together and heat thoroughly. Serve hot on hamburger buns.
Tuesday, July 22, 2008
Almond Coconut Brownies
Ingredients:
1-1/2 cups butter
4 squares (1 ounce each) unsweetened chocolate
2-1/4 cups sugar
3 eggs, lightly beaten
1 cup all-purpose flour
3/4 cup chopped slivered almonds
1 teaspoon vanilla extract
FILLING:
1 cup sugar
1 cup milk
24 large marshmallows
1 package (14 ounces) flaked coconut
TOPPING:
1 cup (6 ounces) semisweet chocolate chips
3/4 cup sugar
1/4 cup butter
1/4 cup milk
1/4 cup chopped slivered almonds, toasted
Directions:
In a microwave, melt butter and chocolate; stir until smooth. Cool slightly. Add sugar. Stir in the eggs, flour, almonds and vanilla. Transfer to a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 350° for 30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. In a large saucepan, combine filling ingredients; bring to a boil. Pour over cooled brownies. In another saucepan, combine the chocolate chips, sugar, butter and milk; bring to a boil. Spoon over the filling. Sprinkle with almonds. Cover and refrigerate for 2 hours or until set. Store in the refrigerator. Yield: 4 dozen.
1-1/2 cups butter
4 squares (1 ounce each) unsweetened chocolate
2-1/4 cups sugar
3 eggs, lightly beaten
1 cup all-purpose flour
3/4 cup chopped slivered almonds
1 teaspoon vanilla extract
FILLING:
1 cup sugar
1 cup milk
24 large marshmallows
1 package (14 ounces) flaked coconut
TOPPING:
1 cup (6 ounces) semisweet chocolate chips
3/4 cup sugar
1/4 cup butter
1/4 cup milk
1/4 cup chopped slivered almonds, toasted
Directions:
In a microwave, melt butter and chocolate; stir until smooth. Cool slightly. Add sugar. Stir in the eggs, flour, almonds and vanilla. Transfer to a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 350° for 30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. In a large saucepan, combine filling ingredients; bring to a boil. Pour over cooled brownies. In another saucepan, combine the chocolate chips, sugar, butter and milk; bring to a boil. Spoon over the filling. Sprinkle with almonds. Cover and refrigerate for 2 hours or until set. Store in the refrigerator. Yield: 4 dozen.
Thursday, July 10, 2008
No Fuss Strawberry Bars
1/2 cup butter softened
1/2 cup packed brown sugar
1 egg
1 package white cake mix
1 cup crushed corn flakes ( I used 1 cup finely blended oatmeal)
1 cup strawberry jam (or jam of your choice)
Cream butter and sugar. Add egg and mix well. Add dry cake mix and cornflakes. Press half of dough in 9 X 13 pan. Spread jam over dough and top with remaining dough. Press down to form top crust. Bake at 350 for 30 minutes or until golden brown.
1/2 cup packed brown sugar
1 egg
1 package white cake mix
1 cup crushed corn flakes ( I used 1 cup finely blended oatmeal)
1 cup strawberry jam (or jam of your choice)
Cream butter and sugar. Add egg and mix well. Add dry cake mix and cornflakes. Press half of dough in 9 X 13 pan. Spread jam over dough and top with remaining dough. Press down to form top crust. Bake at 350 for 30 minutes or until golden brown.
Tuesday, June 24, 2008
Lime slush
6 oz frozen lime-aid
9 c. water
3 c. sugar
Mix and freeze. Take from freezer 1/2 hour before serving and add 2 - 2 liters of sprite. Float a lime and a cherry.
This tastes just as good with diet Sprite for less sugar! Yummy!
9 c. water
3 c. sugar
Mix and freeze. Take from freezer 1/2 hour before serving and add 2 - 2 liters of sprite. Float a lime and a cherry.
This tastes just as good with diet Sprite for less sugar! Yummy!
Friday, June 13, 2008
Soggy-Bottom Biscuits
1/2 cup butter
1 cup orange juice (you can use any flavor)
1 cup sugar
Bring to boil and pour into 9x13 pan.
2 cups flour
1/2 tsp salt
3 tsp baking powder
3-4 Tbsp shortening
3/4 cup milk
Cut shortening into flour and salt. Mix in milk. Roll out and cut into circles. Place on juice mixture. Bake at 350 for 20-25 minutes.
You can also double the recipe if you like it a little more gooey.
1 cup orange juice (you can use any flavor)
1 cup sugar
Bring to boil and pour into 9x13 pan.
2 cups flour
1/2 tsp salt
3 tsp baking powder
3-4 Tbsp shortening
3/4 cup milk
Cut shortening into flour and salt. Mix in milk. Roll out and cut into circles. Place on juice mixture. Bake at 350 for 20-25 minutes.
You can also double the recipe if you like it a little more gooey.
Tuesday, April 22, 2008
Whatchamacallits
The recipe I got this from actually called them O'Henry's...but I already have a recipe called O'Henry's that's nothing like these and these remind me totally of the Whatchamacallit candy bars....so hence the name I picked.
1 c. Karo syrup
1 c. sugar
1 c. peanuts (chopped)
1 c. peanut butter
3 c. Rice Krispies
1/2 pkg. chocolate chips
1/2 pkg. peanut butter chips
Stir together Karo syrup and sugar. Microwave for 2 minutes. Add peanuts and peanut butter to the Karo mixture. Microwave everything for 1 minute. Add 3 cups of Rice Krispies. Spread into a greased 9" x 13" pan.
Combine chocolate chips and peanut butter chipsin a bowl and microwave for 2 minutes. Stir until smooth. Spread over krispie mixture and cool in the refrigerator.
Easy Alfredo Sauce
1/2 c. butter
1 (8 oz) Package Cream Cheese
2 tsp. garlic powder
2 c. milk
6 oz. grated parmesan cheese
ground black pepper (optional)
Melt butter in saucepan over medium heat. Add cream cheese and garlic powder, stirring with wire whisk until smooth. Add milk slowly, stirring continuously. Stir in parmesan. Remove from heat when sauce reaches the consistency you want. Remember it will thicken very rapidly when cooled. If you overcook...thin with milk.
I like to serve this with chicken and fettucine noodles. I marinate the chicken tenders in zesty italian dressing and then either grill or sautee them...slice...and serve over the noodles.
1 (8 oz) Package Cream Cheese
2 tsp. garlic powder
2 c. milk
6 oz. grated parmesan cheese
ground black pepper (optional)
Melt butter in saucepan over medium heat. Add cream cheese and garlic powder, stirring with wire whisk until smooth. Add milk slowly, stirring continuously. Stir in parmesan. Remove from heat when sauce reaches the consistency you want. Remember it will thicken very rapidly when cooled. If you overcook...thin with milk.
I like to serve this with chicken and fettucine noodles. I marinate the chicken tenders in zesty italian dressing and then either grill or sautee them...slice...and serve over the noodles.
Thursday, March 27, 2008
Cinnamon Honey Butter
1/2 cup honey
1/2 cup softened butter
1 tbsp cinnamon
Combine in a bowl. Spread over biscuits, rolls, french toast or waffles.
Off the McCormick bottle.
1/2 cup softened butter
1 tbsp cinnamon
Combine in a bowl. Spread over biscuits, rolls, french toast or waffles.
Off the McCormick bottle.
Lemon Pepper Butter
1/2 cup softened butter or margarine
1 tbsp Lemon Pepper seasoning
Combine in bowl, cover and chill for 1/2 hour. Use on baked potatoes, hot cooked pasta or crsiply cooked vegetables.
**Pampered Chef Recipe**
1 tbsp Lemon Pepper seasoning
Combine in bowl, cover and chill for 1/2 hour. Use on baked potatoes, hot cooked pasta or crsiply cooked vegetables.
**Pampered Chef Recipe**
Sweet Breakfast Spread
1 package (8 oz) softened cream cheese
1 tbsp brown sugar
1/2 tsp cinnamon
Combine in a bowl. Spread on taosted bagels or English muffins, banana bread or apple wedges.
**Pampered Chef recipe**
1 tbsp brown sugar
1/2 tsp cinnamon
Combine in a bowl. Spread on taosted bagels or English muffins, banana bread or apple wedges.
**Pampered Chef recipe**
Garlic Bread Spread
1/4 cup margarine or butter
1/4 cup parmesan cheese
1 tbsp oil
1 tsp garlic powder
1 1/2 tbsp dried parsley
Spread on bread and broil.
Delicious!!!
From the McCormick bottle of garlic powder...
1/4 cup parmesan cheese
1 tbsp oil
1 tsp garlic powder
1 1/2 tbsp dried parsley
Spread on bread and broil.
Delicious!!!
From the McCormick bottle of garlic powder...
Wednesday, March 19, 2008
Quilt Give Away
Go to this blog : Old Red Barn Co.
Leave a comment and you may win this quilt. Isn't it beautiful? The picture is also on the side bar...
I know this isn't about food, but hey, wouldn't it be nice to win?
Leave a comment and you may win this quilt. Isn't it beautiful? The picture is also on the side bar...
I know this isn't about food, but hey, wouldn't it be nice to win?
Friday, March 14, 2008
Cool Caramel Dessert
Pam brought me this for my birthday and it is the best ice-cream dessert I've ever eaten!!!
1/2 cup brown sugar
2 cups flour
2 sticks melted butter
1/2 cup oatmeal
1/2 tsp. salt
1 cup chopped pecans
1 jar Mrs. Richardson's caramel butterscotch topping
1/2 gal. vanilla ice cream
Mix first 6 ingredients together and place on foiled cookie sheet. Bake 10 mnutes at 400 degrees or until golden brown. While still hot, separate with a fork until you have a pan of crumbs. Sprinkle 1/2 of crumbs in a 9 X 13 pan. Drizzle half of the caramel topping over crumbs. Take vanilla ice cream and cut into squares and spread evenly. Sprinkle rest of crumbs and topping over ice cream. Cover and freeze.
1/2 cup brown sugar
2 cups flour
2 sticks melted butter
1/2 cup oatmeal
1/2 tsp. salt
1 cup chopped pecans
1 jar Mrs. Richardson's caramel butterscotch topping
1/2 gal. vanilla ice cream
Mix first 6 ingredients together and place on foiled cookie sheet. Bake 10 mnutes at 400 degrees or until golden brown. While still hot, separate with a fork until you have a pan of crumbs. Sprinkle 1/2 of crumbs in a 9 X 13 pan. Drizzle half of the caramel topping over crumbs. Take vanilla ice cream and cut into squares and spread evenly. Sprinkle rest of crumbs and topping over ice cream. Cover and freeze.
Chocolate-Vanilla Pinwheel Cookies
1 cup butter
1 1/2 cups sugar
1 1/2 tsp baking powder
1/4 tsp salt
1 egg
1 tsp vanilla
2 1/2 cups flour
2 oz. unsweetened chocolate melted
Beat butter on high for 30 seconds. Add sugar, baking powder, and salt and beat until combined. Beat in egg and vanilla until combined and then mix in flour. Divide dough in half. Add chocolate to one portion of dough. Roll out chocolate dough between sheets of waxed paper into rectangle shape about 1/4 in. thick. Roll out plain dough and place on top of chocolate dough. Roll up jelly-roll style (Lengthwise) and wrap in plastic wrap. Chill dough for at least 2 hours. Cut roll into 1/4 in. slices and bake on ungreased cookie sheet for 7 to 9 min. at 375. Do not overcook.
1 1/2 cups sugar
1 1/2 tsp baking powder
1/4 tsp salt
1 egg
1 tsp vanilla
2 1/2 cups flour
2 oz. unsweetened chocolate melted
Beat butter on high for 30 seconds. Add sugar, baking powder, and salt and beat until combined. Beat in egg and vanilla until combined and then mix in flour. Divide dough in half. Add chocolate to one portion of dough. Roll out chocolate dough between sheets of waxed paper into rectangle shape about 1/4 in. thick. Roll out plain dough and place on top of chocolate dough. Roll up jelly-roll style (Lengthwise) and wrap in plastic wrap. Chill dough for at least 2 hours. Cut roll into 1/4 in. slices and bake on ungreased cookie sheet for 7 to 9 min. at 375. Do not overcook.
Thursday, March 13, 2008
Time for a change...
Well, I decided to change the blog... Hope you like the new look. If not let me know. I'm always welcome to suggestions! Also, thanks everyone for posting your recipes. Can't wait to try all of them!
Chocolate Oat Squares
1 c. plus 2 Tbsp. butter or margarine, softened, divided2 c. packed brown sugar
2 eggs
4 tsp. vanilla extract, divided
3 c. quick-cooking aots
2 1/2 c. all-purpose flour
1 1/2 tsp. salt, divided
1 tsp. baking soda
1 can (14 oz.) sweetened condensed milk
2 c. (12 oz.) semisweet chocolate chips
1 c. chopped walnuts
In a mixing bowl, cream 1 c. butter and brown sugar. Beat in eggs and 2 tsp. vanilla. Combine the oats, flour, 1 teaspoon salt and baking soda in a separate bowl; stir into creamed mixture. Press 2/3 of oat mixture into a greased 9" x 13" baking stone (or pan). It's also fine in an 8" x 8" pan. You'll just have taller squares.
In a saucepan combine milk, chocolate chips and remaining butter and salt. Cook and stir over low heat until chocolate is melted. Remove from the heat; stir in walnuts and remaining vanilla. Spread over the crust. Sprinkle with remaining oat mixture. Bake at 350 degrees for 25 minutes or until golden brown. Allow to cool. Cut into squares.
Yield: 4 dozen.
CHEX MUDDY BUDDIES
1 tsp. vanilla
1 1/2 c. powdered sugar
1/2 c. peanut butter
1 1/2 c. powdered sugar
1/2 c. peanut butter
1 c. semisweet chocolate chips
1/4 c. butter*
9 c. Chex cereal (any variety)
Measure cereal into large bowl; set aside. Microwave chocolate chips, peanut butter and butter in 1-quart microwavable bowl, uncovered on High 1 minute; stir. Microwave 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour chocolate mixture over cereal in bowl, stirring until evenly coated. Pour into large plastic food-storage bag; add powdered sugar. Seal bag; shake until well coated. Store in airtight container in refrigerator.
*Do not use spread or tub products.
1/4 c. butter*
9 c. Chex cereal (any variety)
Measure cereal into large bowl; set aside. Microwave chocolate chips, peanut butter and butter in 1-quart microwavable bowl, uncovered on High 1 minute; stir. Microwave 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour chocolate mixture over cereal in bowl, stirring until evenly coated. Pour into large plastic food-storage bag; add powdered sugar. Seal bag; shake until well coated. Store in airtight container in refrigerator.
*Do not use spread or tub products.
Sunday, March 9, 2008
Pretzel Hugs
This is the easiest snack ever.
PRETZEL HUGS
1 bag pretzels (the waffle shaped ones)
1 pkg. M&Ms
1 pkg. Hershey "Hugs"
Place pretzels on baking stone or sheet. Place a Hug on each pretzel and bake at 200 degrees for about 8 minutes (just watch for the Hugs to melt). Remove from oven and promptly place a couple of M&Ms on each pretzel, pressing into the melted chocolate. Allow to cool before serving. At room temperature, this takes SEVERAL hours.
PRETZEL HUGS
1 bag pretzels (the waffle shaped ones)
1 pkg. M&Ms
1 pkg. Hershey "Hugs"
Place pretzels on baking stone or sheet. Place a Hug on each pretzel and bake at 200 degrees for about 8 minutes (just watch for the Hugs to melt). Remove from oven and promptly place a couple of M&Ms on each pretzel, pressing into the melted chocolate. Allow to cool before serving. At room temperature, this takes SEVERAL hours.
Pumpkin Chocolate Chip Muffins
PUMPKIN CHOCOLATE CHIP MUFFINS
1 c. flour
1 c. sugar
1 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1/4 tsp. ground cinnamon
2 eggs, beaten
1 c. ground pumpkin (canned)
1/2 c. cooking oil
1/3 c. chocolate chips
Mix together. Fill muffin cups and bake at 350 for 20-25 minutes.
1 c. flour
1 c. sugar
1 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1/4 tsp. ground cinnamon
2 eggs, beaten
1 c. ground pumpkin (canned)
1/2 c. cooking oil
1/3 c. chocolate chips
Mix together. Fill muffin cups and bake at 350 for 20-25 minutes.
Sunday, February 24, 2008
Broccoli and Cheese Soup
From my good friend Robyn Jugganaikloo, Rexburg, Idaho
4-5 cubed potatoes
2 cubed carrots
1 cup chopped onion
4-6 bullion cubes
One package of frozen chopped broccoli (or broccoli florets)
Cook above ingredients together until potatoes are tender (12-15 min)
Mix together:
½ cup melted margarine
½ cup flour
½ tsp pepper
1 tbsp dry mustard
2 c milk
Pour over cooked vegetables stir and let thicken a little.
Add 2 lbs Velveeta cheese cut in cubes
Heat until cheese melts.
This is the best soup!!!!
4-5 cubed potatoes
2 cubed carrots
1 cup chopped onion
4-6 bullion cubes
One package of frozen chopped broccoli (or broccoli florets)
Cook above ingredients together until potatoes are tender (12-15 min)
Mix together:
½ cup melted margarine
½ cup flour
½ tsp pepper
1 tbsp dry mustard
2 c milk
Pour over cooked vegetables stir and let thicken a little.
Add 2 lbs Velveeta cheese cut in cubes
Heat until cheese melts.
This is the best soup!!!!
Saturday, February 16, 2008
Sugar Cookies
1 cup butter--no substitutes
1 cup sugar
3 eggs
1 1/2 tsp vanilla
3 1/2 cup flour
2 tsp baking powder
1/2 tsp salt
Cream butter and sugar. Add eggs and vanilla and then mix in dry ingredients. Chill dough for at least an hour, then roll out and cut. Bake at 375 for about 8-10 minutes. If you want them to be soft, do not overbake.
1 cup sugar
3 eggs
1 1/2 tsp vanilla
3 1/2 cup flour
2 tsp baking powder
1/2 tsp salt
Cream butter and sugar. Add eggs and vanilla and then mix in dry ingredients. Chill dough for at least an hour, then roll out and cut. Bake at 375 for about 8-10 minutes. If you want them to be soft, do not overbake.
Thursday, February 14, 2008
Baked Pears with Rum and Cream
So good!
4 firm ripe pears (peeled, halved and cored)
1/4 cup unsalted butter
1/4 cup packed brown sugar
1/4 cup dark rum
1/2 cup whipping cream
vanilla ice cream
1. Preheat oven to 350 degrees. Arrange pears, cut side down, in a baking dish.
2. In small saucepan melt butter and stir in brown sugar and rum. Pour over pears, moving pears around to coat. Bake 40 minutes, basting frequently.
3. Remove from oven and pour cream over pears. Continue baking 15-20 minutes. Place in individual serving bowls and spoon hot sauce over pears. May be served with vanilla ice cream or frozen yogurt.
4 firm ripe pears (peeled, halved and cored)
1/4 cup unsalted butter
1/4 cup packed brown sugar
1/4 cup dark rum
1/2 cup whipping cream
vanilla ice cream
1. Preheat oven to 350 degrees. Arrange pears, cut side down, in a baking dish.
2. In small saucepan melt butter and stir in brown sugar and rum. Pour over pears, moving pears around to coat. Bake 40 minutes, basting frequently.
3. Remove from oven and pour cream over pears. Continue baking 15-20 minutes. Place in individual serving bowls and spoon hot sauce over pears. May be served with vanilla ice cream or frozen yogurt.
Straw and Hay Pasta with Peas and Prosciutto
This is really good with the Filet Mignon with Blackberry Sauce.
1 Tbls kosher salt
1 Tbls olive oil
1 Tbls unsalted butter
1/2 cup finely minced onion
4 oz thinly sliced Prosciutto, cut into strips
1 cup heavy cream
salt and black pepper
pinch of red pepper (optional)
1 cup shelled peas
6 oz egg fettuccine
6 oz spinach fettuccine
1/2 cup grated parmesan cheese
1. Fill a large pot with water and add the salt. Place the pot over hight heat and bring the water to a rapid boil.
2. Meanwhile, heat a large saute pan over medium heat. Add the olive oil and then the butter. When the butter has melted add the onion and saute, stirring continuously until it turns translucent but has not yet begun to brown (about 1 minute). Scatter in the prosciutto strips and cook 1 more minute, stirring continuously to keep the strips separate. Add the cream and simmer.
3. Continue simmering, stirring frequently with a wooden spoon until the sauce is just thick enough to lightly coat the back of the spoon (1-2 minutes). Taste the sauce and adjust the seasoning with a little salt and pepper if necessary. Add a pinch of red pepper flakes if desired. Stir in the peas, remove the pan from the heat, and set aside.
4. Add the fettuccine to the boiling water and cook until the pasta is al dente (tender but still slightly chewy). Return the sauce to medium heat. Drain the pasta and immediately add it to the sauce. Toss well to coat the pasta thoroughly.
5. Serve immediately, sprinkling each serving with parmesan cheese and a generous grinding of black pepper.
1 Tbls kosher salt
1 Tbls olive oil
1 Tbls unsalted butter
1/2 cup finely minced onion
4 oz thinly sliced Prosciutto, cut into strips
1 cup heavy cream
salt and black pepper
pinch of red pepper (optional)
1 cup shelled peas
6 oz egg fettuccine
6 oz spinach fettuccine
1/2 cup grated parmesan cheese
1. Fill a large pot with water and add the salt. Place the pot over hight heat and bring the water to a rapid boil.
2. Meanwhile, heat a large saute pan over medium heat. Add the olive oil and then the butter. When the butter has melted add the onion and saute, stirring continuously until it turns translucent but has not yet begun to brown (about 1 minute). Scatter in the prosciutto strips and cook 1 more minute, stirring continuously to keep the strips separate. Add the cream and simmer.
3. Continue simmering, stirring frequently with a wooden spoon until the sauce is just thick enough to lightly coat the back of the spoon (1-2 minutes). Taste the sauce and adjust the seasoning with a little salt and pepper if necessary. Add a pinch of red pepper flakes if desired. Stir in the peas, remove the pan from the heat, and set aside.
4. Add the fettuccine to the boiling water and cook until the pasta is al dente (tender but still slightly chewy). Return the sauce to medium heat. Drain the pasta and immediately add it to the sauce. Toss well to coat the pasta thoroughly.
5. Serve immediately, sprinkling each serving with parmesan cheese and a generous grinding of black pepper.
Filet Mignon with Blackberries
I made this in a cooking class at ISU this week. It is some of the best steak I have ever had!
4-6 filet mignon steaks
salt and black pepper
2 Tbls olive oil
1/4 cup finely chopped shallots
1/2 cup dry red wine
1 cup beef broth
3 Tbls blackberry preserves
2 Tbls unsalted butter
fresh blackberries for garnish
1. Pat the steaks dry with a paper towel and season generously with salt and pepper. In a heavy skillet, heat the oil over medium-high heat until almost smoking. Sear the steaks in the hot oil for 3 minutes per side for medium rare. Transfer steaks to a serving plate, tent with foil and let rest.
2. Using the same skillet, saute the shallots for 1 minute. Add the red wine, scraping up any browned bits on the bottom of the pan. Let wine boil until reduced by half. Add broth and blackberry preserves; return to boil and reduce by half. The sauce should coat the back of a spoon. Whisk in the butter. Season with additional salt and pepper to taste.
3. To serve, drizzle the sauce over the steaks and scatter a few blackberries on the plate.
4-6 filet mignon steaks
salt and black pepper
2 Tbls olive oil
1/4 cup finely chopped shallots
1/2 cup dry red wine
1 cup beef broth
3 Tbls blackberry preserves
2 Tbls unsalted butter
fresh blackberries for garnish
1. Pat the steaks dry with a paper towel and season generously with salt and pepper. In a heavy skillet, heat the oil over medium-high heat until almost smoking. Sear the steaks in the hot oil for 3 minutes per side for medium rare. Transfer steaks to a serving plate, tent with foil and let rest.
2. Using the same skillet, saute the shallots for 1 minute. Add the red wine, scraping up any browned bits on the bottom of the pan. Let wine boil until reduced by half. Add broth and blackberry preserves; return to boil and reduce by half. The sauce should coat the back of a spoon. Whisk in the butter. Season with additional salt and pepper to taste.
3. To serve, drizzle the sauce over the steaks and scatter a few blackberries on the plate.
Thursday, February 7, 2008
Ooey-Gooey Peanut Butter Chocolate Brownies
3/4 cup sweetened condensed milk (divided)
1/4 cup butter (melted and cooled)
3/4 cup milk
1 pkg devils food cake mix
1 large egg white (lightly beaten)
1 jar marshmallow cream
1/2 cup peanut butter
1/2 cup peanut butter morsels
Combine 1/4 cup cond milk, butter, milk, cake mix, and egg white. Press 2/3 of batter in greased 9x13 pan (layer will be thin). Bake at 350 for 10 min. Combine 1/2 cup cond milk and marshmallow cream. Stir in morsels. Spread mashmallow mix over baked layer. Carefully drop remaining batter by spoonfuls. Bake at 350 for 30 min.
1/4 cup butter (melted and cooled)
3/4 cup milk
1 pkg devils food cake mix
1 large egg white (lightly beaten)
1 jar marshmallow cream
1/2 cup peanut butter
1/2 cup peanut butter morsels
Combine 1/4 cup cond milk, butter, milk, cake mix, and egg white. Press 2/3 of batter in greased 9x13 pan (layer will be thin). Bake at 350 for 10 min. Combine 1/2 cup cond milk and marshmallow cream. Stir in morsels. Spread mashmallow mix over baked layer. Carefully drop remaining batter by spoonfuls. Bake at 350 for 30 min.
Orange Pineapple Cake
This is my favorite cake. I do not really like cakes and frosting but this is really light and not at all rich. It always comes out moist. Very Yummy!
CAKE:
2 eggs
1/2 cup applesauce
1 (11 oz) can mandarine oranges-undrained
1 yellow (or white) cake mix
Mix all ingredients and pour into bundt pan. Bake at 350 for 30 minutes (this is what the recipe says but it usually takes longer).
TOPPING:
1 medium can crushed pineapple
1 small package white chocolate (or vanilla) pudding
12 oz Cool Whip
Mix pineapple and pudding together and then combine with cool whip.
CAKE:
2 eggs
1/2 cup applesauce
1 (11 oz) can mandarine oranges-undrained
1 yellow (or white) cake mix
Mix all ingredients and pour into bundt pan. Bake at 350 for 30 minutes (this is what the recipe says but it usually takes longer).
TOPPING:
1 medium can crushed pineapple
1 small package white chocolate (or vanilla) pudding
12 oz Cool Whip
Mix pineapple and pudding together and then combine with cool whip.
Wednesday, February 6, 2008
Easy Chili
1 lb hamburger browned with onions
1 large can tomato sauce or tomatoes
1 can kidney beans
2 cans pork and beans
1-2 TBSP chili powder
combine and simmer in crock pot on low
1 large can tomato sauce or tomatoes
1 can kidney beans
2 cans pork and beans
1-2 TBSP chili powder
combine and simmer in crock pot on low
Saturday, February 2, 2008
Chicken Enchilada Soup
Note: Masa Harina is a type of corn flour. It is found at most grocery stores in the flour section
1/2 cup vegetable oil
1/4 cup chicken base
3 cups diced yellow onions
2 tsp. ground Cumin
2 tsp. chili powder
2 tsp. granulated garlic
1/4 tsp. cayenne pepper (you can double this if you like a little more kick)
2 cups Masa Harina
4 quarts water (divided)
2 cups finely diced tomatoes
1/2 lb. processed American Cheese (cut in small cubes)
3 lb. cooked cubed chicken breast
In a large pot, place oil, chicken base, onion and spices. Saute`until onions are soft and clear, about 5 minutes. In another container, combine Masa Harina with 1 quart water and stir until all lumps dissolve. Add one more quart water and add to sauteed onions and bring to a boil. Once mixture starts to bubble, continue cooking 3 to 5 minutes, stirring constantly. This will eliminate any raw taste from the Masa Harina.
Add remainng 2 quarts water to pot. Add tomatoes; let mixture return to boil stirring occasionally.
Add cheese to soup. Cook stirring occasionally until cheese melts. Add chicken; heat through. Makes 6 quarts or 16 to 20 servings.
This soup is great served in bread bowls and or tortilla chips.
1/2 cup vegetable oil
1/4 cup chicken base
3 cups diced yellow onions
2 tsp. ground Cumin
2 tsp. chili powder
2 tsp. granulated garlic
1/4 tsp. cayenne pepper (you can double this if you like a little more kick)
2 cups Masa Harina
4 quarts water (divided)
2 cups finely diced tomatoes
1/2 lb. processed American Cheese (cut in small cubes)
3 lb. cooked cubed chicken breast
In a large pot, place oil, chicken base, onion and spices. Saute`until onions are soft and clear, about 5 minutes. In another container, combine Masa Harina with 1 quart water and stir until all lumps dissolve. Add one more quart water and add to sauteed onions and bring to a boil. Once mixture starts to bubble, continue cooking 3 to 5 minutes, stirring constantly. This will eliminate any raw taste from the Masa Harina.
Add remainng 2 quarts water to pot. Add tomatoes; let mixture return to boil stirring occasionally.
Add cheese to soup. Cook stirring occasionally until cheese melts. Add chicken; heat through. Makes 6 quarts or 16 to 20 servings.
This soup is great served in bread bowls and or tortilla chips.
Sour Cream Chocolate Potato Cake
1 cup butter
2 cups sugar
2 eggs
1 cup cold mashed potatoes
1 tsp. vanilla
2 cups flour
1/3 cup cocoa
1 tsp. baking soda
1/2 tsp salt
1 cup sour cream
Brown Sugar/Caramel Icing
1/4 cup butter
1/2 cup brown sugar
2 Tbs. cream
1 3/4 cups powdered sugar
1 tsp. vanilla
In mixing bowl, cream butter and sugar until fluffy. Add eggs, one at a time, beating well after each addition. Blend in potatoes and vanilla. Combine flour, cocoa, baking soda, and salt; add alternately with sour cream; blending well after each addition. Pour into 13 x 9 inch cake pan or 2 round 9 inch pans. Bake at 350 degrees for 20 to 25 minutes or until cake tests done.
Cool on wire rack. Frost with Brown Sugar Icing.
For the Icing: Melt butter, stir in brown sugar and stir until bubbly. Remove from heat and stir in cream. Gradually add powdered sugar and vanilla. Beat by hand until frostins is spreading constistency. Immediately spread on cake.
2 cups sugar
2 eggs
1 cup cold mashed potatoes
1 tsp. vanilla
2 cups flour
1/3 cup cocoa
1 tsp. baking soda
1/2 tsp salt
1 cup sour cream
Brown Sugar/Caramel Icing
1/4 cup butter
1/2 cup brown sugar
2 Tbs. cream
1 3/4 cups powdered sugar
1 tsp. vanilla
In mixing bowl, cream butter and sugar until fluffy. Add eggs, one at a time, beating well after each addition. Blend in potatoes and vanilla. Combine flour, cocoa, baking soda, and salt; add alternately with sour cream; blending well after each addition. Pour into 13 x 9 inch cake pan or 2 round 9 inch pans. Bake at 350 degrees for 20 to 25 minutes or until cake tests done.
Cool on wire rack. Frost with Brown Sugar Icing.
For the Icing: Melt butter, stir in brown sugar and stir until bubbly. Remove from heat and stir in cream. Gradually add powdered sugar and vanilla. Beat by hand until frostins is spreading constistency. Immediately spread on cake.
Tuesday, January 29, 2008
Andes Mint Cookies
1 pkg. Devil's Food Cake Mix
1 pkg. Andes mints
2 eggs
1/2 C. oil
1 C. chocolate chips
Mix cake mix, eggs, and oil together. Batter will be thick. Stir in chips. Drop by teaspoonfuls on cookie sheet. Bake at 350 for 7-8 minutes. After cookies are removed from the oven, place one Andes mint on each cookie, allowing it to melt. Swirl lightly with a knife and let cool before storing in an air tight container.
1 pkg. Andes mints
2 eggs
1/2 C. oil
1 C. chocolate chips
Mix cake mix, eggs, and oil together. Batter will be thick. Stir in chips. Drop by teaspoonfuls on cookie sheet. Bake at 350 for 7-8 minutes. After cookies are removed from the oven, place one Andes mint on each cookie, allowing it to melt. Swirl lightly with a knife and let cool before storing in an air tight container.
Thursday, January 24, 2008
Carolynn's Hot Fudge Sauce
Mix well:
1 c. sugar
a scant 1/4 c. flour (about 1 Tbsp. less)
3Tbsp. cocoa
In a saucepan combine:
1 cube butter or margarine
1 can evaporated milk
1/4 c. white karo
Add sugar mixture to saucepan and stir over medium heat until thick. (About 10 minutes)
Will store in the refrigerator for about 3 weeks.
1 c. sugar
a scant 1/4 c. flour (about 1 Tbsp. less)
3Tbsp. cocoa
In a saucepan combine:
1 cube butter or margarine
1 can evaporated milk
1/4 c. white karo
Add sugar mixture to saucepan and stir over medium heat until thick. (About 10 minutes)
Will store in the refrigerator for about 3 weeks.
Tuesday, January 22, 2008
Peanut Butter Chocolate Chip Cookies
These are my family's absolute most favorite cookies! They're the perfect blend of crispy & chewy. I suggest doubling the recipe.
Cream together:
1 c. butter
2/3 c. peanut butter
1/2 c. sugar
1/2 c. brown sugar
1 tsp. vanilla
1 egg
Add:
1 1/2 c. flour
1 tsp. baking soda
1 bag of either peanut butter, chocolate chip, or pb chocolate swirl chips.
Bake at 375 for 9-10 minutes.
For pan cookies:
prepare as directed above...pour into cookie sheet and bake for 15 - 18 minutes.
Cream together:
1 c. butter
2/3 c. peanut butter
1/2 c. sugar
1/2 c. brown sugar
1 tsp. vanilla
1 egg
Add:
1 1/2 c. flour
1 tsp. baking soda
1 bag of either peanut butter, chocolate chip, or pb chocolate swirl chips.
Bake at 375 for 9-10 minutes.
For pan cookies:
prepare as directed above...pour into cookie sheet and bake for 15 - 18 minutes.
Thursday, January 17, 2008
Upside Down Baked Spaghetti
combine 1 c. sour cream
1 - 8 0z package cream cheese
Smear over the bottom of a casserole dish
Combine : 1 jar spaghetti sauce
1 lb. browned hamburger
Pour half of the hamburger mixture over the cream cheese layer
cook spaghetti according to directions and add to dish.
Add: 1 c. cottage cheese if desired
Pour second half of hamburger mixture over noodles.
Top with 1/2 c. parmesan cheese and 1 c. mozzarella cheese.
Bake at 375 until cheese bubbles. (about 15 - 20 minutes)
Give it about 5-10 minutes to set up before you try to scoop it out of the pan.
For Pizza baked spaghetti.....follow same instructions, only top off cheese layer with whatever pizza toppings you like, for example: pepperoni, mushrooms, olives, sausage, tomatoes, etc.
It's yummy!
1 - 8 0z package cream cheese
Smear over the bottom of a casserole dish
Combine : 1 jar spaghetti sauce
1 lb. browned hamburger
Pour half of the hamburger mixture over the cream cheese layer
cook spaghetti according to directions and add to dish.
Add: 1 c. cottage cheese if desired
Pour second half of hamburger mixture over noodles.
Top with 1/2 c. parmesan cheese and 1 c. mozzarella cheese.
Bake at 375 until cheese bubbles. (about 15 - 20 minutes)
Give it about 5-10 minutes to set up before you try to scoop it out of the pan.
For Pizza baked spaghetti.....follow same instructions, only top off cheese layer with whatever pizza toppings you like, for example: pepperoni, mushrooms, olives, sausage, tomatoes, etc.
It's yummy!
Wednesday, January 16, 2008
Orange Brownies
4 eggs
2 c. sugar
1 c. butter
cream then add
1 1/2 c. flour
1 tsp. salt
2 tsp orange extract
1 tsp. orange zest
9x13 pan
350 - 30 minutes
While still warm, pour glaze over brownies.
Glaze 1 c. powdered sugar
2 Tbsp. orange juice
pinch orange zest
2 c. sugar
1 c. butter
cream then add
1 1/2 c. flour
1 tsp. salt
2 tsp orange extract
1 tsp. orange zest
9x13 pan
350 - 30 minutes
While still warm, pour glaze over brownies.
Glaze 1 c. powdered sugar
2 Tbsp. orange juice
pinch orange zest
Tuesday, January 8, 2008
Cola Roast
For a 3 lb roast ( or brisket)
20 oz. Coca Cola or Pepsi (cannot be diet)
1 packet of onion soup mix
salt and pepper to taste
Simmer in a crock pot for about 8 hours ( if roast is thawed out) and the meat will just fall apart. It is best to use the smallest crockpot possible so the meat is REALLY covered by the coke. YUMMY!
20 oz. Coca Cola or Pepsi (cannot be diet)
1 packet of onion soup mix
salt and pepper to taste
Simmer in a crock pot for about 8 hours ( if roast is thawed out) and the meat will just fall apart. It is best to use the smallest crockpot possible so the meat is REALLY covered by the coke. YUMMY!
Monday, January 7, 2008
Christmas Pork Chop Breakfast
This is my favorite meal of the entire year! This tradition has been passed down through my Dad's family.
thick pork chops
half & half (about 1 quart for 4 servings)
salt/pepper/onion salt (whatever you like)
biscuits
Brown pork chops in a deep skillet. Pour Half & Half over pork chops and season to taste. Bring to boil then turn down heat and simmer until Half & Half thickens to a gravy consistency(remember when it cools off a little it thickens even more). Serve gravy over biscuits. We usually serve with eggs, hash browns, and sliced oranges (sprinkled with powdered sugar).
thick pork chops
half & half (about 1 quart for 4 servings)
salt/pepper/onion salt (whatever you like)
biscuits
Brown pork chops in a deep skillet. Pour Half & Half over pork chops and season to taste. Bring to boil then turn down heat and simmer until Half & Half thickens to a gravy consistency(remember when it cools off a little it thickens even more). Serve gravy over biscuits. We usually serve with eggs, hash browns, and sliced oranges (sprinkled with powdered sugar).
Mexican roll-ups
1 can cream of chicken soup
1 chicken breast...cubed
1/2 packet taco seasoning
salsa
Combine all of the above ingredients in a large dish, stirring until mixed together well.
-Pillsbury Crescent rolls
Open 1 package of crescent rolls and roll out all of the triangles until thin.
Put about 3 Tbsp. of filling in each crescent roll and seal edges.
Top with cheddar cheese.
Bake @ 350 for 25 minutes or until browned.
Serve with spanish rice.
1 chicken breast...cubed
1/2 packet taco seasoning
salsa
Combine all of the above ingredients in a large dish, stirring until mixed together well.
-Pillsbury Crescent rolls
Open 1 package of crescent rolls and roll out all of the triangles until thin.
Put about 3 Tbsp. of filling in each crescent roll and seal edges.
Top with cheddar cheese.
Bake @ 350 for 25 minutes or until browned.
Serve with spanish rice.
Cheesy Crockpot Chip Dip
I got this from Steven's Michelle at the family home evening the other night. It is really good and easy!
1 package of Velveeta Cheese
8 oz. cream cheese
1 jar of salsa
Combine in crockpot and simmer on low until melted. Stir occasionally.
Serve with tortilla chips or fritos.
YUMMY!
1 package of Velveeta Cheese
8 oz. cream cheese
1 jar of salsa
Combine in crockpot and simmer on low until melted. Stir occasionally.
Serve with tortilla chips or fritos.
YUMMY!
Sunday, January 6, 2008
Banana Bread
From Aunt Phyllis Williams, Grandma DaBell's sister
Cream Well: 1 cup sugar and 1/3 cup butter
Add: 2 eggs, beating after each
Add: ½ cup milk plus 1 Tabl. vinegar to equal 2/3 cup
Mash and Add: 2-3 large bananas and 1 tsp vanilla
Mix in gently: 1 teaspoon soda, ½ teaspoon salt, 2 to 2 1/3 cups flour (depending on amount of bananas)
DON’T over mix.
Add nuts if desired.
Bake at 375 degrees for around 45 minutes. (Grease and flour pans.)
Cream Well: 1 cup sugar and 1/3 cup butter
Add: 2 eggs, beating after each
Add: ½ cup milk plus 1 Tabl. vinegar to equal 2/3 cup
Mash and Add: 2-3 large bananas and 1 tsp vanilla
Mix in gently: 1 teaspoon soda, ½ teaspoon salt, 2 to 2 1/3 cups flour (depending on amount of bananas)
DON’T over mix.
Add nuts if desired.
Bake at 375 degrees for around 45 minutes. (Grease and flour pans.)
Excellent Zucchini Recipes
From our mom, Karen VanOrden
(Chocolate Zucchini Bread, Bunt Cake, Cookies, Brownies)
Bake at 375 degrees for 50-60 minutes if making a bunt cake. For small loaves, bake for about 40 minutes. For a sheet cake, bake about 25 minutes.
Cream Well: 2 cups sugar and 1 cup shortening
Add: 3 eggs, beat in one at a time
Mix together and add:
½ cup boiling water, ½ cup cocoa
Mix in gently—don’t stir too much
½ teaspoon baking powder, 1 teaspoon soda, ½ teaspoon salt, 3 teaspoons vanilla, and 1½ cups flour
Add: 2 cups grated zucchini and 1 ½ cups more flour
Mix well but don’t over mix.
Topping—Good topped with glaze, German chocolate freshening, or chocolate frosting.
You can sprinkle the unbaked cake with a mixture of ¼ c. brown sugar, ½ cup nuts, and 1 cup chocolate chips. Then bake.
For cookies, add chocolate chips and bake at 400 degrees for 10-12 minutes
(Chocolate Zucchini Bread, Bunt Cake, Cookies, Brownies)
Bake at 375 degrees for 50-60 minutes if making a bunt cake. For small loaves, bake for about 40 minutes. For a sheet cake, bake about 25 minutes.
Cream Well: 2 cups sugar and 1 cup shortening
Add: 3 eggs, beat in one at a time
Mix together and add:
½ cup boiling water, ½ cup cocoa
Mix in gently—don’t stir too much
½ teaspoon baking powder, 1 teaspoon soda, ½ teaspoon salt, 3 teaspoons vanilla, and 1½ cups flour
Add: 2 cups grated zucchini and 1 ½ cups more flour
Mix well but don’t over mix.
Topping—Good topped with glaze, German chocolate freshening, or chocolate frosting.
You can sprinkle the unbaked cake with a mixture of ¼ c. brown sugar, ½ cup nuts, and 1 cup chocolate chips. Then bake.
For cookies, add chocolate chips and bake at 400 degrees for 10-12 minutes
Old Fool’s Cake
From our mom, Karen VanOrden
Cream very well until light and fluffy
2 Cups sugar and 1 Cup shortening.
Add: 2 eggs, beating well after each.
Add: 1 cup milk, including 1 Tablespoon vinegar to sour it.
Mix together: 1 cup boiling water and 1/3 cup cocoa. Add it to the above mixture.
Mix together and add: 2 teaspoons soda, ½ teaspoon salt, 1 teaspoons vanilla, and 3 cups flour.
Mix until smooth
Bake at 350 – 375 degrees for 30-35 minutes until dome.
This cake can be made into a 3 layer cake or a large cookie sheet for sheet cake. It is also good for a bunt cake.
Frost with chocolate icing or German chocolate icing.
Cream very well until light and fluffy
2 Cups sugar and 1 Cup shortening.
Add: 2 eggs, beating well after each.
Add: 1 cup milk, including 1 Tablespoon vinegar to sour it.
Mix together: 1 cup boiling water and 1/3 cup cocoa. Add it to the above mixture.
Mix together and add: 2 teaspoons soda, ½ teaspoon salt, 1 teaspoons vanilla, and 3 cups flour.
Mix until smooth
Bake at 350 – 375 degrees for 30-35 minutes until dome.
This cake can be made into a 3 layer cake or a large cookie sheet for sheet cake. It is also good for a bunt cake.
Frost with chocolate icing or German chocolate icing.
Orange Whip Salad
From our Aunt Jackie Leonardson, mom's sister
1 small package jello pudding (not instant). Mix with 2 ½ cups water.
(You can use orange juice for part of the liquid if you wish.) Add 1 package lemon, lime, or orange jello and bring the mixture to a boil. Boil for 4 minutes stirring constantly. Cool until chilled. Whip the pudding mixture and fold in 1 cup whipped topping. Add any fruit such as mandarin oranges.
This can be used alone or to top a regular jello salad. It can be topped with nuts.
1 small package jello pudding (not instant). Mix with 2 ½ cups water.
(You can use orange juice for part of the liquid if you wish.) Add 1 package lemon, lime, or orange jello and bring the mixture to a boil. Boil for 4 minutes stirring constantly. Cool until chilled. Whip the pudding mixture and fold in 1 cup whipped topping. Add any fruit such as mandarin oranges.
This can be used alone or to top a regular jello salad. It can be topped with nuts.
Lemon Fluff
From our Grandma DaBell
Mix ½ cup sugar with 2 three ounce or 1 six ounce packages of lenon, lime or orange jello.
Dissolve in 2 cups boiling water.
Add 2 Tablespoons lemon juice.
Chill until it is like a very thick syrup.
Chill 1 tall can evaporated milk in the fridge until it is very cold or in the freezer for one hour. (Punch hole in lid to allow for expansion.)
Add the chilled evaporated milk to the thickened jello and whip until very light and fluffy.
Sprinkle 2 cups vanilla wafers or graham cracker crumbs into he bottom of an 8 X 12 pan. Pour jello over crumbs and sprinkle top with 1 cup crumbs. (you can make a crust if you’d rather by adding ¼ c melted butter and 1 T sugar to the crumbs. Chill until very firm. Cut into squares.
Mix ½ cup sugar with 2 three ounce or 1 six ounce packages of lenon, lime or orange jello.
Dissolve in 2 cups boiling water.
Add 2 Tablespoons lemon juice.
Chill until it is like a very thick syrup.
Chill 1 tall can evaporated milk in the fridge until it is very cold or in the freezer for one hour. (Punch hole in lid to allow for expansion.)
Add the chilled evaporated milk to the thickened jello and whip until very light and fluffy.
Sprinkle 2 cups vanilla wafers or graham cracker crumbs into he bottom of an 8 X 12 pan. Pour jello over crumbs and sprinkle top with 1 cup crumbs. (you can make a crust if you’d rather by adding ¼ c melted butter and 1 T sugar to the crumbs. Chill until very firm. Cut into squares.
7 Layer Salad and Dressing
From our mom, Karen VanOrden
1 head lettuce—torn into pieces
1 mild red onion cut into small pieces
Bacon (optional)
1 small bag frozen petite peas (thawed and drained)
2 cups chopped celery
½ green pepper chopped
8 hard boiled eggs, diced
Layer in deep dish pan at least 10” X 12”
Cover and put i refrigerator until ready to serve
Dressing
4 cups mayonnaise
4 Tablespoons sugar
1-1/2 cup cheddar cheese
Mix and put on top of salad just before serving.
Top with cheese.
1 head lettuce—torn into pieces
1 mild red onion cut into small pieces
Bacon (optional)
1 small bag frozen petite peas (thawed and drained)
2 cups chopped celery
½ green pepper chopped
8 hard boiled eggs, diced
Layer in deep dish pan at least 10” X 12”
Cover and put i refrigerator until ready to serve
Dressing
4 cups mayonnaise
4 Tablespoons sugar
1-1/2 cup cheddar cheese
Mix and put on top of salad just before serving.
Top with cheese.
Danish Rice Pudding Rice Almond (Danish Christmas Eve Tradition)
From our mom, Karen VanOrden
About 4-6 cups cooked-cooled rice
Mix 2 large packages of instant vanilla pudding with 5 cups of milk. Blend until very smooth and creamy. When thick, fold in 1 large container of Cool Whip and fold in as much rice as you like. Top with Cool Whip and sprinkle with crushed almonds. When you serve it for Christmas Eve, put a whole almond in one dish. The person who gets the whole almond needs to keep it in their mouth without letting anyone guess that they have it. They will win a prize.
Alternate method using Dreamwhip.
2 envelopes Dream Whip whipped with one cup of very cold milk to light and fluffy. Mix1 3/4 cup more milk and two small packages of vanilla instant pudding and blend into the Dreamwhip. Beat at high speed for 2 more minutes, scraping bowl occasionally. Fold in the rice and refrigerate for at least 6 hours. Good if refrigerated overnight.
About 4-6 cups cooked-cooled rice
Mix 2 large packages of instant vanilla pudding with 5 cups of milk. Blend until very smooth and creamy. When thick, fold in 1 large container of Cool Whip and fold in as much rice as you like. Top with Cool Whip and sprinkle with crushed almonds. When you serve it for Christmas Eve, put a whole almond in one dish. The person who gets the whole almond needs to keep it in their mouth without letting anyone guess that they have it. They will win a prize.
Alternate method using Dreamwhip.
2 envelopes Dream Whip whipped with one cup of very cold milk to light and fluffy. Mix1 3/4 cup more milk and two small packages of vanilla instant pudding and blend into the Dreamwhip. Beat at high speed for 2 more minutes, scraping bowl occasionally. Fold in the rice and refrigerate for at least 6 hours. Good if refrigerated overnight.
Karen’s Fast Rising Bread
From our mom, Karen VanOrden
6 cups warm water—110 degrees is just right. Add 1 cup sugar. Sprinkle in ¼ to 1/3 cup dry yeast. Stir gently and let it get really bubbly.
Melt 1 cup shortening or 2 cubes margarine. Cool to about 110 degrees and add to the yeast mixture.
Add: 1 ½ Tablespoons salt.
Mix in the following ingredients very well:
4-6 to eggs alternately with 6 cups of flour, beating after each egg is added. Beat well.
Add about 4-5 more cups of flour and mix very well.
Add about 4-5 more cups of flour and mix very well until smooth and elastic. Depending on the moisture of the flour, it may take up to 15-17 cups of flour to be the right consistency. Mix in the bread mixer for at least 10 minutes. If the dough is to light, add a little more flour. If it is too stiff mix a little more water in.
If you spray the side of the mixing bowl and the top of dough with a little Pam, it helps keep the dough while it rises. Cover and let it rise until it is double at lease once. I like to let it raise 2 times.
Grease pans well. Put Crisco on hands to work the bread dough and make smooth loaves. Put the dough in the pans and let it raise a little above the top of the pan. I remove the dough, reshape it, and let it raise again if I didn’t let it raise 2 times first. It makes a prettier loaf. Let the dough raise again in pans and bake.
Bake at 375 degrees for about 35-40 minutes until brown on top and bottom. Remove immediately.
Variations: For whole wheat bread, substitute 7 cups of wheat flour for 7 cups of white flour. For cinnamon rolls, let dough relax before you roll it out. Melt margarine and spread it over dough. Sprinkle with brown sugar and cinnamon. Roll and cut.
Bread sticks: Roll out into long rectangles. Cut strips and dip in butter. Sprinkle with parmesan cheese if desired.
6 cups warm water—110 degrees is just right. Add 1 cup sugar. Sprinkle in ¼ to 1/3 cup dry yeast. Stir gently and let it get really bubbly.
Melt 1 cup shortening or 2 cubes margarine. Cool to about 110 degrees and add to the yeast mixture.
Add: 1 ½ Tablespoons salt.
Mix in the following ingredients very well:
4-6 to eggs alternately with 6 cups of flour, beating after each egg is added. Beat well.
Add about 4-5 more cups of flour and mix very well.
Add about 4-5 more cups of flour and mix very well until smooth and elastic. Depending on the moisture of the flour, it may take up to 15-17 cups of flour to be the right consistency. Mix in the bread mixer for at least 10 minutes. If the dough is to light, add a little more flour. If it is too stiff mix a little more water in.
If you spray the side of the mixing bowl and the top of dough with a little Pam, it helps keep the dough while it rises. Cover and let it rise until it is double at lease once. I like to let it raise 2 times.
Grease pans well. Put Crisco on hands to work the bread dough and make smooth loaves. Put the dough in the pans and let it raise a little above the top of the pan. I remove the dough, reshape it, and let it raise again if I didn’t let it raise 2 times first. It makes a prettier loaf. Let the dough raise again in pans and bake.
Bake at 375 degrees for about 35-40 minutes until brown on top and bottom. Remove immediately.
Variations: For whole wheat bread, substitute 7 cups of wheat flour for 7 cups of white flour. For cinnamon rolls, let dough relax before you roll it out. Melt margarine and spread it over dough. Sprinkle with brown sugar and cinnamon. Roll and cut.
Bread sticks: Roll out into long rectangles. Cut strips and dip in butter. Sprinkle with parmesan cheese if desired.
Danish Aebleskiever
From our mom, Karen VanOrden
Sift or mix well together:
2 cups flour, 4 teaspoons baking powder, l teaspoons sugar, pinch of salt.
Make a hole in the dry ingredients and put in 4 slightly beaten egg yolks. Add milk to make a dough the consistency of waffles (around a scant 2 cups).
Beat 4 egg whites until stiff and fold into the batter. Fry in Aebleskiever pan in 1 tsp oil in each cup. Roll in powder sugar.
Sift or mix well together:
2 cups flour, 4 teaspoons baking powder, l teaspoons sugar, pinch of salt.
Make a hole in the dry ingredients and put in 4 slightly beaten egg yolks. Add milk to make a dough the consistency of waffles (around a scant 2 cups).
Beat 4 egg whites until stiff and fold into the batter. Fry in Aebleskiever pan in 1 tsp oil in each cup. Roll in powder sugar.
German Pancakes
From our mom, Karen VanOrden
Melt 6 Tablespoons butter in oblong pan. (I spray the pan with Pam and only use about 2-3 Tablespoons)
In blender mix: 6 eggs, 1 cup milk, 1 cup flour, ½ tsp salt (optional). Pour in pan and bake at 450 degrees for about 20-25 minutes. It will bubble up and make funny shapes. Serve with sugar or syrup.
Melt 6 Tablespoons butter in oblong pan. (I spray the pan with Pam and only use about 2-3 Tablespoons)
In blender mix: 6 eggs, 1 cup milk, 1 cup flour, ½ tsp salt (optional). Pour in pan and bake at 450 degrees for about 20-25 minutes. It will bubble up and make funny shapes. Serve with sugar or syrup.
Cloud Baking Powder Biscuits
From our mom, Karen VanOrden
Mix together well:
2 cups flour 1 Tablespoon sugar 4 teaspoons Baking Powder ½ teaspoon salt
Cut ½ cup of shortening into dry ingredients until mixture resembles course crumbs.
Combine 1 beaten egg and 2/3 cups of milk. Add this to flour mixture all at once. Stir until dough follows a fork around the bowl. Turn onto a lightly floured surface and kneed slightly. (Don’t overwork) Roll out dough to about 1 inch thick and cut with a round biscuit cutter.
Place on an ungreased baking sheet and bake in a very hot oven at 450 degrees for 10-14 minutes, depending on the size of biscuits. They are lightly browned when done.
Mix together well:
2 cups flour 1 Tablespoon sugar 4 teaspoons Baking Powder ½ teaspoon salt
Cut ½ cup of shortening into dry ingredients until mixture resembles course crumbs.
Combine 1 beaten egg and 2/3 cups of milk. Add this to flour mixture all at once. Stir until dough follows a fork around the bowl. Turn onto a lightly floured surface and kneed slightly. (Don’t overwork) Roll out dough to about 1 inch thick and cut with a round biscuit cutter.
Place on an ungreased baking sheet and bake in a very hot oven at 450 degrees for 10-14 minutes, depending on the size of biscuits. They are lightly browned when done.
Karen’s Rolls (large batch)
From our mom, Karen VanOrden
*** THESE ARE THE BEST EVER!****
Add ½ cup sugar to 2 ½ cups very warm water. Sprinkle in ¼ cup dry yeast. Stir until dissolved and frothy.
To above mixture, add ingredients in following order:
½ cup sugar
2 cubes melted butter—still warm, but not hot.
6 beaten eggs
Mix well and add to yeast mixture.
Add 1 ½ teaspoons salt and about 4-4 ½ flour
Mix well in bread mixer until very elastic and smooth.
Add: About 4 more cups of flour. If it is too thick, add a little water. If it is too thin add a little flour. Mix well again in bread mixer.
Cover and raise until at least double and bubbly.
Punch down and raise again and bake, or punch down and refrigerate overnight.
Divide into about 4-5 balls and roll into large circles. Brush with butter and cut into pie shape pieces with a pizza cutter. (about 12-16 per circle) Roll up crescent roll style. Place on greased cookie sheet, making sure tail end is down. Brush with butter if desired. Bake at about 380- 400 degrees for about 12-15 minutes.
They handle better if you do the overnight preparation, but both are good.
*** THESE ARE THE BEST EVER!****
Add ½ cup sugar to 2 ½ cups very warm water. Sprinkle in ¼ cup dry yeast. Stir until dissolved and frothy.
To above mixture, add ingredients in following order:
½ cup sugar
2 cubes melted butter—still warm, but not hot.
6 beaten eggs
Mix well and add to yeast mixture.
Add 1 ½ teaspoons salt and about 4-4 ½ flour
Mix well in bread mixer until very elastic and smooth.
Add: About 4 more cups of flour. If it is too thick, add a little water. If it is too thin add a little flour. Mix well again in bread mixer.
Cover and raise until at least double and bubbly.
Punch down and raise again and bake, or punch down and refrigerate overnight.
Divide into about 4-5 balls and roll into large circles. Brush with butter and cut into pie shape pieces with a pizza cutter. (about 12-16 per circle) Roll up crescent roll style. Place on greased cookie sheet, making sure tail end is down. Brush with butter if desired. Bake at about 380- 400 degrees for about 12-15 minutes.
They handle better if you do the overnight preparation, but both are good.
Great Pumpkin Oatmeal Cookies
From our mom, Karen VanOrden
Cream Very Well: 1 ½ cups shortening or margarine, 2 cups brown sugar, and 1 cup sugar.
Mix in: 1 egg, 1 tsp vanilla, 2 tsp soda, ½ tsp salt, 2 tsp cinnamon.
Mix in: one 16 ounce can of pumpkin. Alternate with about 3 ½-4 cups of flour, 2 cups
oatmeal, chocolate chips, and nuts.
Bake at 375 degrees for about 12 minutes on a greased pan.
Cream Very Well: 1 ½ cups shortening or margarine, 2 cups brown sugar, and 1 cup sugar.
Mix in: 1 egg, 1 tsp vanilla, 2 tsp soda, ½ tsp salt, 2 tsp cinnamon.
Mix in: one 16 ounce can of pumpkin. Alternate with about 3 ½-4 cups of flour, 2 cups
oatmeal, chocolate chips, and nuts.
Bake at 375 degrees for about 12 minutes on a greased pan.
Soft Chocolate Chip Cookies
From our mom, Karen VanOrden
Bake at 400 degrees until lightly brown—about 12 minutes
Cream well: ¾ cup shortening = ¼ cup butter and 1 ½ cup brown sugar
Add: 2 eggs, beating after each
1 cup milk
1 tsp vanilla
1 tsp baking soda and 2 tsp baking powder
¼ tsp salt
3-4 cups of flour, chocolate chips and nuts
Bake at 400 degrees until lightly brown—about 12 minutes
Cream well: ¾ cup shortening = ¼ cup butter and 1 ½ cup brown sugar
Add: 2 eggs, beating after each
1 cup milk
1 tsp vanilla
1 tsp baking soda and 2 tsp baking powder
¼ tsp salt
3-4 cups of flour, chocolate chips and nuts
No Bake Cookies
From our mom, Karen VanOrden
Bring to a boil on medium high heat:
2 cups sugar
½ cup margarine
½ cup milk
4 Tablespoons cocoa
Boil for 2-3 minutes. Remove from heat and let stand for 1 minute. Add: 3 cups quick oatmeal, ½ cup peanut butter/ 1 teaspoon vanilla. (optional—nuts and coconut)
Stir together and drop by spoonfuls on wax paper.
Bring to a boil on medium high heat:
2 cups sugar
½ cup margarine
½ cup milk
4 Tablespoons cocoa
Boil for 2-3 minutes. Remove from heat and let stand for 1 minute. Add: 3 cups quick oatmeal, ½ cup peanut butter/ 1 teaspoon vanilla. (optional—nuts and coconut)
Stir together and drop by spoonfuls on wax paper.
Chocolate Sugar Cookies
From our mom, Karen VanOrden
Bake at 350 for 10-12 minutes
1 cup butter Add 2 1/3 cups flour
1 ¼ cup sugar 1 tsp baking powder
1 egg ¼ tsp salt
Beat well until light and fluffy.
Add 2 squares melted semi sweet chocolate
½ tsp vanilla
Refrigerate 2-3 hours. Dough is very soft. Roll out and cut.
Bake at 350 for 10-12 minutes
1 cup butter Add 2 1/3 cups flour
1 ¼ cup sugar 1 tsp baking powder
1 egg ¼ tsp salt
Beat well until light and fluffy.
Add 2 squares melted semi sweet chocolate
½ tsp vanilla
Refrigerate 2-3 hours. Dough is very soft. Roll out and cut.
Ginger Bread Cookies from Nauvoo Bakery
From our mom, Karen VanOrden
1 cup Sugar
1 cup light Molasses
1 cup shortening, melted
1 beaten egg
1 tsp ginger
1 tsp cinnamon
½ cup hot water with 1 tsp baking soda
Pinch of salt
5 Cups of flour
Preheat oven to 350 degrees. Mix sugar, molasses, melted shortening, beaten egg, ginger, salt, cinnamon, ½ cup hot water and baking soda. Add flour to make a soft dough. Chill for 1-2 hours. Roll out dough and cut with ginger boy cutter, or roll into balls, flatten with a fork and roll into sugar. Sprinkle on granulated sugar before baking. Bake for 10 minutes. The thicker the cookie, the softer the cookie will be. They are better after freezing.
1 cup Sugar
1 cup light Molasses
1 cup shortening, melted
1 beaten egg
1 tsp ginger
1 tsp cinnamon
½ cup hot water with 1 tsp baking soda
Pinch of salt
5 Cups of flour
Preheat oven to 350 degrees. Mix sugar, molasses, melted shortening, beaten egg, ginger, salt, cinnamon, ½ cup hot water and baking soda. Add flour to make a soft dough. Chill for 1-2 hours. Roll out dough and cut with ginger boy cutter, or roll into balls, flatten with a fork and roll into sugar. Sprinkle on granulated sugar before baking. Bake for 10 minutes. The thicker the cookie, the softer the cookie will be. They are better after freezing.
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