1 can Rotel Tomatoes
1 Can Mexican Stewed Tomatoes
1 Handful of Cilantro
3 or 4 Green Onions
1 tsp. of Garlic
Salt and Pepper to taste
1 tsp. of Lemon Juice
In a food processor add 1 can of Mexican Stewed Tomatoes. Process first. Next add the other ingredients. Process together.
Natalie's Breakfast Casserole
24 oz. bag Frozen Hashbrowns
1/2 cup melted butter
1 1/2 cups Monterey Jack Cheese, shredded
1 1/2 cups Cheddar Cheese, shredded
1 1/2 cubed ham
1/2 tsp. season salt
6 eggs
1 cup evaporated milk
Put the potatoes in the bottom of a 9 x 13 pan. Pour butter over the potatoes. Layer cheese and ham.
Bake at 425 for 25 minutes.
Beat eggs, milk and salt. Add to above pan. Bake at 350 for 20-25 minutes. You will overcook if you do not turn down heat!
From Natalie Perry
1/2 cup melted butter
1 1/2 cups Monterey Jack Cheese, shredded
1 1/2 cups Cheddar Cheese, shredded
1 1/2 cubed ham
1/2 tsp. season salt
6 eggs
1 cup evaporated milk
Put the potatoes in the bottom of a 9 x 13 pan. Pour butter over the potatoes. Layer cheese and ham.
Bake at 425 for 25 minutes.
Beat eggs, milk and salt. Add to above pan. Bake at 350 for 20-25 minutes. You will overcook if you do not turn down heat!
From Natalie Perry
M&M's Blondies from Six Sisters' Stuff
I hate to make cookies. I have no patience for it. By the time the batter is mixed I don't want to scoop out little dollups onto cookie sheets and then bake them all and wash the sheet in the sink....I just would rather mix it all together and be done. Found this recipe at a Seagull book store--they were giving the recipe cards out. I love that I just mix it all together, put it in one 8 by 8 pan and I'm done. There's a small pan to clean at the end, instead of at least two large cookie sheets. To me this is cookies simplified. Great recipe too. Love the coconut in it.
10 Tablespoons unsalted butter
1 C. packed dark brown sugar
1/4 C. granulated sugar
1 large egg
2 teaspoons vanilla
1/4 teaspoon salt
1 1/4 cups all-purpose flour
1 1/4 cups sweetened flaked coconut
1 1/4 c. M&M's (mini or regular), plus more for topping
Preheat oven to 350 degrees. Coat an 8 by 8 inch pan with nonstick cooking spray and then line the bottom with parchment paper.
Heat butter in a small saucepan over medium heat until it browns and begins to smell nutty (watch closely so it doesn't burn). Let the butter cool for a few minutes, until it just barely warm.
In a large mixing bowl, combine the browned butter and sugars. With a wooden spoon, stir in egg, vanilla, and salt. Stir in flour, coconut, and M&Ms until batter is blended.
Pour the batter into the prepared pan and smooth the top with a rubber spatula. Sprinkle a few additional M&Ms on top. Bake 30 minutes. Let cool. Cut. (Chilling will make cutting easier.) Makes 16 bars.
10 Tablespoons unsalted butter
1 C. packed dark brown sugar
1/4 C. granulated sugar
1 large egg
2 teaspoons vanilla
1/4 teaspoon salt
1 1/4 cups all-purpose flour
1 1/4 cups sweetened flaked coconut
1 1/4 c. M&M's (mini or regular), plus more for topping
Preheat oven to 350 degrees. Coat an 8 by 8 inch pan with nonstick cooking spray and then line the bottom with parchment paper.
Heat butter in a small saucepan over medium heat until it browns and begins to smell nutty (watch closely so it doesn't burn). Let the butter cool for a few minutes, until it just barely warm.
In a large mixing bowl, combine the browned butter and sugars. With a wooden spoon, stir in egg, vanilla, and salt. Stir in flour, coconut, and M&Ms until batter is blended.
Pour the batter into the prepared pan and smooth the top with a rubber spatula. Sprinkle a few additional M&Ms on top. Bake 30 minutes. Let cool. Cut. (Chilling will make cutting easier.) Makes 16 bars.
Spinach Salad
10 oz. bag spinach leaves
half a bunch of green onions, sliced
bag of dried cranberries
3/4 ib. shredded swiss or parmesan cheese
candied nuts silvered or pieces
To make candied nuts:
On stove over medium-high heat, heat twice as many silvered or pieced nuts as sugar. For this size of salad make 1/2 C. nuts and 1/4 C. sugar. Once sugar is melted and has coated nuts, remove from heat. Cool on a cookie sheet before crumbling over salad.
Ice Cream In a Bag
We made this in Pagosa Springs, CO with my mom.
2 T. Sugar
1 C. Half and half
1/2 t. Vanilla Extract
1/2 C. Rock Salt
Ice
1 pint size ziploc bag
1 gallon sized ziploc bag
Combine the sugar, half and half, and vanilla extract in the pint size bag and seal it tightly.
Place the salt and ice in the gallon size bag then place the sealed smaller bag inside as well. Now shake the bags until the mixture hardens (about 5 minutes). Feel the smaller bag to determine when it is done.
2 T. Sugar
1 C. Half and half
1/2 t. Vanilla Extract
1/2 C. Rock Salt
Ice
1 pint size ziploc bag
1 gallon sized ziploc bag
Combine the sugar, half and half, and vanilla extract in the pint size bag and seal it tightly.
Place the salt and ice in the gallon size bag then place the sealed smaller bag inside as well. Now shake the bags until the mixture hardens (about 5 minutes). Feel the smaller bag to determine when it is done.
Heidi Hank's pizza dough
Heidi is a friend from Mapleton. One night she and the behives brought over two homemade pizzas they had made to give away for their activity. I now use this dough recipe a lot. We all love it!
1 1/2 C. Warm Water
1 T. Yeast (heaping)
1 T. Honey
Mix and dissolve.
3 1/2 C. Flour
1 t. salt
Knead in mixer for 5 minutes. Sit with towel over for 10 minutes. Roll it out. Fork the dough. Bake 475 for 10 minutes. Check. Bake for 2 more minutes.
1 1/2 C. Warm Water
1 T. Yeast (heaping)
1 T. Honey
Mix and dissolve.
3 1/2 C. Flour
1 t. salt
Knead in mixer for 5 minutes. Sit with towel over for 10 minutes. Roll it out. Fork the dough. Bake 475 for 10 minutes. Check. Bake for 2 more minutes.
Acarajé
2 cups of black-eyed peas; soaked overnight
1 cup water
2 cloves of garlic
11/2 tablespoon ground pepper
1 teaspoon baking powder
1 teaspoon salt
onion (optional)
Rub the peel off the beans against a dishtowel. Combine all ingredients in a blender. Beat for about 4 minutes or until you get a dough. Pour the mixture in a mixing bowl. Heat the oil to 350°F and deep-fry spoonful of dough for 8 minutes or until dark red. Pat them dry in paper towel. Stir the mixture left in the bowl frequently to avoid watery stuff.
Hint: to make the traditional acaraje, you have to combine the deep fryer oil with 3 tablespoons of palm oil. But remember: this oil mixture cannot be used to fry other dishes because of the palm oil strong taste.
SERVE:
Street vendors in Bahia (northeastern Brazil) split the acarajé and fill them with vatapá or shrimp and pimenta.
SERVING SIZE: about 10 fried dough.
Acquired from Cook Brazil.
Broccoli Cheese Soup
From Sheryl. Joey's favorite.
Melt 4 Tablespoons butter. Add one chopped onion and saute’. Then add 6 to 7 cups chicken broth, one 16 ounce package frozen chopped broccoli, and two 12 ounce packages Reames frozen noodles. Cover and simmer 30 minutes then add 3 to 4 cups of Half-n-half and one pound velveeta cheese cubed. Stir occasionally until cheese melts and soup is heated through thoroughly but Do not boil. This soup freezes well.
Melt 4 Tablespoons butter. Add one chopped onion and saute’. Then add 6 to 7 cups chicken broth, one 16 ounce package frozen chopped broccoli, and two 12 ounce packages Reames frozen noodles. Cover and simmer 30 minutes then add 3 to 4 cups of Half-n-half and one pound velveeta cheese cubed. Stir occasionally until cheese melts and soup is heated through thoroughly but Do not boil. This soup freezes well.
Pasta Fagioli Soup (similar to Olive Garden)
From Sheryl.
1 lb. ground beef
1/2 to 1 small onion, chopped
1 c. diced carrots
1 c. diced celery
2 cans diced tomatoes, undrained
1 can red kidney beans
1 can white canneloni beans (Great Northern)
1 1/2 qt. beef broth (can use bouillon)
1 1/2 tsp. oregano
1 1/4 tsp. pepper
2 1/2 tsp. fresh parsley, chopped (or dried)
3/4 tsp. tabasco sauce
24 or 32 oz. spaghetti sauce
About 4 oz. dry pasta shell macaroni
Brown the ground beef. Add onions, carrots, celery and tomatoes and simmer for about 10 min. Drain and rinse beans and add to pot. Add beef stock, oregano, pepper, tabasco (if desired), spaghetti sauce and macaroni. Add chopped parsley. Simmer until celery and carrots are tender. Makes 4-5 quarts of soup.
1 lb. ground beef
1/2 to 1 small onion, chopped
1 c. diced carrots
1 c. diced celery
2 cans diced tomatoes, undrained
1 can red kidney beans
1 can white canneloni beans (Great Northern)
1 1/2 qt. beef broth (can use bouillon)
1 1/2 tsp. oregano
1 1/4 tsp. pepper
2 1/2 tsp. fresh parsley, chopped (or dried)
3/4 tsp. tabasco sauce
24 or 32 oz. spaghetti sauce
About 4 oz. dry pasta shell macaroni
Brown the ground beef. Add onions, carrots, celery and tomatoes and simmer for about 10 min. Drain and rinse beans and add to pot. Add beef stock, oregano, pepper, tabasco (if desired), spaghetti sauce and macaroni. Add chopped parsley. Simmer until celery and carrots are tender. Makes 4-5 quarts of soup.
Homemade Oreo Cookies
Joey and I made this once when we were dating. Then we took some extra to our friend, Emily. She nor her roommates were at home but the door was unlocked so we came in the apartment and left cookies and a note. Only in Provo, UT can you leave your apartment unlocked and have someone "break in" and leave cookies instead of the more traditional "break in and take stuff!" :)
2 pkg. milk chocolate cake mix
4 eggs
1/2 c. shortening
1 tsp. vanilla
Mix above ingredients together. Roll into small balls of equal size. Bake at 350 for 6 to 9 minutes.
Frosting:
4 oz. cream cheese
1/4 C. margarine
4 C. powdered sugar
1 t. vanilla
1 T. evaporated milk
Cream together. Assemble into "oreo" cookies!
2 pkg. milk chocolate cake mix
4 eggs
1/2 c. shortening
1 tsp. vanilla
Mix above ingredients together. Roll into small balls of equal size. Bake at 350 for 6 to 9 minutes.
Frosting:
4 oz. cream cheese
1/4 C. margarine
4 C. powdered sugar
1 t. vanilla
1 T. evaporated milk
Cream together. Assemble into "oreo" cookies!
Grandma Jones Divinity
2 cups granulated sugar
½ cup white karo syrup
1 cup chopped nuts
1 teaspoon vanilla
½ cup hot water
2 egg whites
Pinch salt
Bring sugar, water, syrup, salt to boil and cook until it forms firm ball (250 degrees candy thermoter). About 12 minutes. In meantime beat egg whites until stiff but not dry. Add hot syrup mixture gradually beating constantly. Continue beating until cool and starts to peak, add nuts and vanilla. Drop from teaspoon onto waxed paper spread on cookie sheet or table. Store in covered container when cold.
½ cup white karo syrup
1 cup chopped nuts
1 teaspoon vanilla
½ cup hot water
2 egg whites
Pinch salt
Bring sugar, water, syrup, salt to boil and cook until it forms firm ball (250 degrees candy thermoter). About 12 minutes. In meantime beat egg whites until stiff but not dry. Add hot syrup mixture gradually beating constantly. Continue beating until cool and starts to peak, add nuts and vanilla. Drop from teaspoon onto waxed paper spread on cookie sheet or table. Store in covered container when cold.
Grandma Jones Peanut Brittle
2 cups granulated sugar 1 cup corn syrup
1 teaspoon salt 2 tablespoon butter
2 cups raw peanuts 2 teaspoons vanilla
2 teaspoons soda ½ cup very hot water
Mix sugar, corn syrup, salt & hot water (use hot water in same cup as syrup was measured). Bring to boil and boil 3 minutes with lid on pan. Remove lid and cook to hard crack (300) without stirring. Remove from heat and turn stove down to medium heat. Add 2 tablespoons butter and 2 cups raw peanuts. Return to heat and slowly cook stirring constantly to hard crack (300). Remove from heat and add 2 teaspoons vanilla and 2 teaspoons soda. Stir quickly int mixture then pour on pans covered in parchment paper. After cools down will be hard, then break into pieces.
1 teaspoon salt 2 tablespoon butter
2 cups raw peanuts 2 teaspoons vanilla
2 teaspoons soda ½ cup very hot water
Mix sugar, corn syrup, salt & hot water (use hot water in same cup as syrup was measured). Bring to boil and boil 3 minutes with lid on pan. Remove lid and cook to hard crack (300) without stirring. Remove from heat and turn stove down to medium heat. Add 2 tablespoons butter and 2 cups raw peanuts. Return to heat and slowly cook stirring constantly to hard crack (300). Remove from heat and add 2 teaspoons vanilla and 2 teaspoons soda. Stir quickly int mixture then pour on pans covered in parchment paper. After cools down will be hard, then break into pieces.
Grandma Jones Whipped Chocolate Frosting
Grandma has a cute story she shares about this recipe and how she got it in her written stories.
½ cup butter or margarine
1 ½ square unsweetened chocolate (baking chocolate)
¼ cup Milk (or cream)
½ teaspoon salt
1 teaspoon vanilla
1 ½ - 2 cups powdered sugar
In double boiler melt butter and chocolate. Mix together other ingredients and then add the melted butter and chocolate- mix well then set in pan of ice and ice water. Beat with rotary beater until a light brown in color and creamy consistency (like creamed cheese).
½ cup butter or margarine
1 ½ square unsweetened chocolate (baking chocolate)
¼ cup Milk (or cream)
½ teaspoon salt
1 teaspoon vanilla
1 ½ - 2 cups powdered sugar
In double boiler melt butter and chocolate. Mix together other ingredients and then add the melted butter and chocolate- mix well then set in pan of ice and ice water. Beat with rotary beater until a light brown in color and creamy consistency (like creamed cheese).
Double Chocolate Walnut Brownies
(Dave Joslin’s Mom's recipe)
1 cup margarine or butter
4 squares unsweetened chocolate
2 cups sugar
3 eggs
1 tsp. vanilla
1 cup flour
1 1/2 cups chopped walnuts (optional)
1 cup semi-sweet chocolate chips
Melt butter and chocolate together. Take off heat (or out of microwave!). Using a wire whisk, beat in sugar until thoroughly combined. Add eggs, one at a time, and beat well after each. Stir in vanilla, then flour and 1 cup of the nuts until mixed. Spread in greased 9x13 inch pan. Mix the remaining 1/2 cup nuts and chocolate chips together. Sprinkle on dough and press in lightly. Bake at 350 degrees for 35 minutes.
You can use 3 tablespoons cocoa and 1 tablespoon butter/margarine for EACH square of chocolate. (This means 12 tablespoons cocoa and 4 tablespoons or 1/4 cup butter/margarine.) If you do this, just melt the butter/margarine and then add the cocoa and then continue with the rest of the recipe.
1 cup margarine or butter
4 squares unsweetened chocolate
2 cups sugar
3 eggs
1 tsp. vanilla
1 cup flour
1 1/2 cups chopped walnuts (optional)
1 cup semi-sweet chocolate chips
Melt butter and chocolate together. Take off heat (or out of microwave!). Using a wire whisk, beat in sugar until thoroughly combined. Add eggs, one at a time, and beat well after each. Stir in vanilla, then flour and 1 cup of the nuts until mixed. Spread in greased 9x13 inch pan. Mix the remaining 1/2 cup nuts and chocolate chips together. Sprinkle on dough and press in lightly. Bake at 350 degrees for 35 minutes.
You can use 3 tablespoons cocoa and 1 tablespoon butter/margarine for EACH square of chocolate. (This means 12 tablespoons cocoa and 4 tablespoons or 1/4 cup butter/margarine.) If you do this, just melt the butter/margarine and then add the cocoa and then continue with the rest of the recipe.
Chicken Gravy for Hawaiian Haystacks
(from Sheryl)
2-4 chicken breasts
1/2 - 1 cube butter or margarine (I leave this out because to cut out some fat)
1 pkg. Good Seasons Italian Dressing - dry
1 cup water
Place in crockpot and cook on low for 3-4 hours.
Take out chicken and cut up.
Add 8 oz. cream cheese and 1-2 cans of Cream of Chicken soup.
Add more water if desired. Whisk out lumps and mix chicken back in.
Serve over rice.
For Hawaiian Haystacks serve with toppings of peas, chopped green onions, pineapple tidbits and chow mein noodles.
2-4 chicken breasts
1/2 - 1 cube butter or margarine (I leave this out because to cut out some fat)
1 pkg. Good Seasons Italian Dressing - dry
1 cup water
Place in crockpot and cook on low for 3-4 hours.
Take out chicken and cut up.
Add 8 oz. cream cheese and 1-2 cans of Cream of Chicken soup.
Add more water if desired. Whisk out lumps and mix chicken back in.
Serve over rice.
For Hawaiian Haystacks serve with toppings of peas, chopped green onions, pineapple tidbits and chow mein noodles.
Cherece’s Chicken Tacos
Chicken Tacos:
Cooked chicken (It doesn't matter if it is frozen or not)
ADD SPICES:
1 package or 3 tablespoons of taco seasoning mix (if you google this you can make your own mix using the spices you already have)
1 small can of diced green chilies
1 can chicken broth, (if you want it less liquidly add only half a can)
1 small onion or 2 tablespoons of minced onion
Mix broth and taco seasoning mix together till smooth, pour in crock pot add chicken, onion, and green chilies. Cook till fork tender.
Cooked chicken (It doesn't matter if it is frozen or not)
ADD SPICES:
1 package or 3 tablespoons of taco seasoning mix (if you google this you can make your own mix using the spices you already have)
1 small can of diced green chilies
1 can chicken broth, (if you want it less liquidly add only half a can)
1 small onion or 2 tablespoons of minced onion
Mix broth and taco seasoning mix together till smooth, pour in crock pot add chicken, onion, and green chilies. Cook till fork tender.
Jill’s Lasagna Rolls
I LOVE this recipe. So easy to make. Freezes well too.
1/2 pound ground beef
1 small onion
1 tsp garlic salt
1 jar (28 ozs) chunky spaghetti sauce
2 cups Italian blend grated cheese
8 lasagna noodles (cooked and drained)
Preheat oven to 375 degrees.
In a large frying pan, brown ground beef and onion until meat is no longer pink.
Drain if necessary. Remove from heat. Sprinkle with garlic salt. Add 1/2 cup
spaghetti sauce. Allow meat to cool and add 1 cup of cheese. Spread 1 cup
spaghetti sauce into bottom of a 9x9 inch pan. Spoon 1/2 cup meat mixture
down center of each lasagna noodle; roll up and place seam down in pan.
Spread remaining sauce over roll-ups.
Cover pan with aluminum foil. Bake for 35 minutes or until heated through.
Sprinkle with remaining cheese. Bake an additional 5 minutes or until cheese
melts. Let stand 5 minutes before serving. Makes 6 servings.
1/2 pound ground beef
1 small onion
1 tsp garlic salt
1 jar (28 ozs) chunky spaghetti sauce
2 cups Italian blend grated cheese
8 lasagna noodles (cooked and drained)
Preheat oven to 375 degrees.
In a large frying pan, brown ground beef and onion until meat is no longer pink.
Drain if necessary. Remove from heat. Sprinkle with garlic salt. Add 1/2 cup
spaghetti sauce. Allow meat to cool and add 1 cup of cheese. Spread 1 cup
spaghetti sauce into bottom of a 9x9 inch pan. Spoon 1/2 cup meat mixture
down center of each lasagna noodle; roll up and place seam down in pan.
Spread remaining sauce over roll-ups.
Cover pan with aluminum foil. Bake for 35 minutes or until heated through.
Sprinkle with remaining cheese. Bake an additional 5 minutes or until cheese
melts. Let stand 5 minutes before serving. Makes 6 servings.
Cherece’s Kool-Aid Play Dough
Cherece said: "We just made fruit punch play dough. It was very soft and the color didn't come onto our hands at all. I don't know how long it will last nor can you eat it, but it does smell great!"
1 c. white flour
1/4 c. salt
2 Tbsp cream of tarter
1 c. water
1 pkg dry kool-aid (any flavor)
1 Tbsp oil
Mix kool-aid, flour, salt and cream of tarter in pot. Add water and oil. Cook and stir over medium heat for 3-5 minutes. It will look like a globby mess. When it forms into a ball in the center of the pot, take it out and knead it.
1 c. white flour
1/4 c. salt
2 Tbsp cream of tarter
1 c. water
1 pkg dry kool-aid (any flavor)
1 Tbsp oil
Mix kool-aid, flour, salt and cream of tarter in pot. Add water and oil. Cook and stir over medium heat for 3-5 minutes. It will look like a globby mess. When it forms into a ball in the center of the pot, take it out and knead it.
Best Zucchini Bars
CDKitchen http://www.cdkitchen.com
Ingredients:
2 cups sugar (I used 1 brown and 1 white)
1 cup oil (I used 1/2 c. canola oil and 1/2 c. applesauce)
3 eggs
2 cups flour
1 teaspoon cinnamon
1 teaspoon salt
1 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon vanilla
2 cups shredded zucchini
1 small carrot, shredded
3/4 cup rolled oats (or nuts)
Directions:
Beat in large bowl: Add: Beat 1-2 minutes. Fold in: Pour into 15 x 10 x 1 inch pan. Bake at 350 degrees for 15-20 minutes.
Frost bars with favorite cream cheese frosting when cool, and cut into desired sizes. Keep in the refrigerator.
Ingredients:
2 cups sugar (I used 1 brown and 1 white)
1 cup oil (I used 1/2 c. canola oil and 1/2 c. applesauce)
3 eggs
2 cups flour
1 teaspoon cinnamon
1 teaspoon salt
1 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon vanilla
2 cups shredded zucchini
1 small carrot, shredded
3/4 cup rolled oats (or nuts)
Directions:
Beat in large bowl: Add: Beat 1-2 minutes. Fold in: Pour into 15 x 10 x 1 inch pan. Bake at 350 degrees for 15-20 minutes.
Frost bars with favorite cream cheese frosting when cool, and cut into desired sizes. Keep in the refrigerator.
Lisa McCook’s Rolo Cookies
2 1/2 c flour
3/4 c cocoa
1 tsp baking soda
1 c brown sugar
1 c sugar
1 c butter
2 eggs
2 tsp vanilla
1 bag of Rolos
Mix the flour, cocoa, and baking soda together and set aside. Mix the butter, vanilla, sugar, brown sugar, and eggs until fluffy. Add dry ingredients to wet ingredients. Take a blob of dough (about 1 Tbsp) and stick a Rolo into it, then roll it around in your hands until the Rolo is completely surrounded by dough. Bake at 350 for 7-9 minutes. Allow to cool on pan for a few minutes before removing.
Enjoy!
3/4 c cocoa
1 tsp baking soda
1 c brown sugar
1 c sugar
1 c butter
2 eggs
2 tsp vanilla
1 bag of Rolos
Mix the flour, cocoa, and baking soda together and set aside. Mix the butter, vanilla, sugar, brown sugar, and eggs until fluffy. Add dry ingredients to wet ingredients. Take a blob of dough (about 1 Tbsp) and stick a Rolo into it, then roll it around in your hands until the Rolo is completely surrounded by dough. Bake at 350 for 7-9 minutes. Allow to cool on pan for a few minutes before removing.
Enjoy!
Lemon Cream Pie
We made this for the first time around Father's Day 2010. Surprisingly, it was easy to make and really good! Personally, I like it best with coconut sprinkled on top.
1 C. Sugar
3 T. cornstarch
1 T. Freshly grated lemon rind
1/4 C. Freshly squeezed lemon juice
1/4 C. Butter
3 egg yokes, unbeaten
1 C. Milk
1 C. Sour Cream
1 8-inch pre-baked pie shell
Coop Whip
Flake coconut (optional)
Macadamia nuts (optional)
Combine sugar and cornstarch. Add all ingredients except the sour cream. Cook over medium heat until mixture is thick. Cool.
Fold in sour cream. Pour into an 8-inch baked pie shell.
Cover with whipped cream or cool whip and coconut or nuts.
Refrigerated for at least 2 hours before serving.
This pie may be made in advance and refrigerated overnight.
1 C. Sugar
3 T. cornstarch
1 T. Freshly grated lemon rind
1/4 C. Freshly squeezed lemon juice
1/4 C. Butter
3 egg yokes, unbeaten
1 C. Milk
1 C. Sour Cream
1 8-inch pre-baked pie shell
Coop Whip
Flake coconut (optional)
Macadamia nuts (optional)
Combine sugar and cornstarch. Add all ingredients except the sour cream. Cook over medium heat until mixture is thick. Cool.
Fold in sour cream. Pour into an 8-inch baked pie shell.
Cover with whipped cream or cool whip and coconut or nuts.
Refrigerated for at least 2 hours before serving.
This pie may be made in advance and refrigerated overnight.
Meltaways
(From Aunt Jacque) These remind me of Christmas.
2 sticks (1 cup) butter, softened. Do not substitute.
3/4 C. cornstarch
1/2 C. powdered sugar
1 C. flour
Heat oven to 350 degrees. Beat butter, cornstarch, powdered sugar and flour until well-mixed and mixture holds together. Using small ice cream scoop, drop onto a parchment covered baking sheet. Bake until cookies start to slightly brown at the edges (10-12 minutes.) Let cool.
2 sticks (1 cup) butter, softened. Do not substitute.
3/4 C. cornstarch
1/2 C. powdered sugar
1 C. flour
Heat oven to 350 degrees. Beat butter, cornstarch, powdered sugar and flour until well-mixed and mixture holds together. Using small ice cream scoop, drop onto a parchment covered baking sheet. Bake until cookies start to slightly brown at the edges (10-12 minutes.) Let cool.
Grandma Jones Potato Salad
I love my grandma and I love her food. I can see and taste this in my mind. MUCH better than store bought potato salad. I automatically think of her fried chicken when I think of her potato salad. That's one of Dad's favorites.
4 hard boiled eggs (in cold water)
6-8 potatoes
1/3 cup. onion (can use dried onion in place)
1 C. mayonnaise
1-2 T. ranch dressing
optional ingredients: dill pickles, carrots, chives
Boil potatoes and eggs and then cool in the fridge. Peel and cube potates and eggs. Add onion and salt and pepper to taste. Stir mayo and ranch into potatoes and eggs. Add any optional ingredients. Refrigerate.
4 hard boiled eggs (in cold water)
6-8 potatoes
1/3 cup. onion (can use dried onion in place)
1 C. mayonnaise
1-2 T. ranch dressing
optional ingredients: dill pickles, carrots, chives
Boil potatoes and eggs and then cool in the fridge. Peel and cube potates and eggs. Add onion and salt and pepper to taste. Stir mayo and ranch into potatoes and eggs. Add any optional ingredients. Refrigerate.
Easy Feta Chicken Bake
(From the kitchen of Megan Nordstrom)
6 boneless skinless chicken breast halves
2 T. lemon juice, divided
1/4 t. salt
1/4 t. black pepper
1 pkg. (4oz.) ATHENOS Crumbled Feta with Basil and Tomato
1/4 C. finely chopped red pepper
1/4 C. finely chopped fresh parsley
Preheat oven to 350 degrees. Arrange chicken in 9 by 13 inch baking dish.
Drizzle with 1 T. lemon juice. Season with salt and black pepper. Top with feta, drizzle with remaining lemon juice. Bake 35 to 40 minutes until chicken is cooked through. Sprinkle with red pepper and parsley.
6 boneless skinless chicken breast halves
2 T. lemon juice, divided
1/4 t. salt
1/4 t. black pepper
1 pkg. (4oz.) ATHENOS Crumbled Feta with Basil and Tomato
1/4 C. finely chopped red pepper
1/4 C. finely chopped fresh parsley
Preheat oven to 350 degrees. Arrange chicken in 9 by 13 inch baking dish.
Drizzle with 1 T. lemon juice. Season with salt and black pepper. Top with feta, drizzle with remaining lemon juice. Bake 35 to 40 minutes until chicken is cooked through. Sprinkle with red pepper and parsley.
Calzone Loaf
12 Rhodes dinner rolls, thawed and risen
1 C. pizza sauce
1 C. shredded mozzarella cheese
1 packaged of sliced pepperoni
1/2 C. chopped green pepper
(Too many toppings can make it soggy so be careful.)
Combine rolls together and roll into a 10 by 18 inch rectangle. Cover with plastic wrap and let rest for about 15 minutes. Spread pizza sauce, cheese, pepperoni and green peppers over the middle third of the dough going lengthwise. Fold right side over toppings and overlap with left side. Tuck ends under. Place on a large sprayed baking sheet. Cover with plastic wrap and let rise 30 minutes. Remove wrap and make 1/4 inch deep diagonal slits. Bake at 350 for 25-30 minutes.
1 C. pizza sauce
1 C. shredded mozzarella cheese
1 packaged of sliced pepperoni
1/2 C. chopped green pepper
(Too many toppings can make it soggy so be careful.)
Combine rolls together and roll into a 10 by 18 inch rectangle. Cover with plastic wrap and let rest for about 15 minutes. Spread pizza sauce, cheese, pepperoni and green peppers over the middle third of the dough going lengthwise. Fold right side over toppings and overlap with left side. Tuck ends under. Place on a large sprayed baking sheet. Cover with plastic wrap and let rise 30 minutes. Remove wrap and make 1/4 inch deep diagonal slits. Bake at 350 for 25-30 minutes.
Dad's Crescent Dogs
16 hot dogs
2 tins of Pillsbury 8 count crescent rolls
16 slices of cheddar cheese
Slit the hot dogs to within 1/2 inch of the ends and insert the cheese into the slits. Place each hot dog on a crescent dough triangle. Wrap the dough over the hot dogs. Place crescent dogs on an ungreased cookie sheet cheese side up. Bake at 375 for 12 to 15 minutes or until golden brown.
2 tins of Pillsbury 8 count crescent rolls
16 slices of cheddar cheese
Slit the hot dogs to within 1/2 inch of the ends and insert the cheese into the slits. Place each hot dog on a crescent dough triangle. Wrap the dough over the hot dogs. Place crescent dogs on an ungreased cookie sheet cheese side up. Bake at 375 for 12 to 15 minutes or until golden brown.
Quick and Easy Cornbread and Chili Casserole
Two 15 oz. cans of chili with beans
1 packages of cornbread mix
Preheat oven and prepare cornbread mix as specified on cornbread mix box. Set mix aside. Pour both cans of chili into and ungreased 2 qt. baking dish. Evenly spread cornbread mixture over the top of the chili. Bake for about 20 minutes or until topping is golden brown. Let stand about 5 minutes before serving.
1 packages of cornbread mix
Preheat oven and prepare cornbread mix as specified on cornbread mix box. Set mix aside. Pour both cans of chili into and ungreased 2 qt. baking dish. Evenly spread cornbread mixture over the top of the chili. Bake for about 20 minutes or until topping is golden brown. Let stand about 5 minutes before serving.
BYU 6th Stake Conference Feb 5th, 2006 Sister Thorne's "Count Your Blessings" Banana Muffins
Mix together:
2 1/2 C. flour
1 t. baking soda
1 t. baking powder
1 C. sugar
Combine and add all at once to dry ingredients:
3 or 4 black mashed bananas
1 t. vanilla
1/2 C. melted butter
2 beaten eggs
1 C. nuts (optional)
The batter will be thick. Bake at 350 degrees for about 20 minutes. Makes 14-16 muffins.
2 1/2 C. flour
1 t. baking soda
1 t. baking powder
1 C. sugar
Combine and add all at once to dry ingredients:
3 or 4 black mashed bananas
1 t. vanilla
1/2 C. melted butter
2 beaten eggs
1 C. nuts (optional)
The batter will be thick. Bake at 350 degrees for about 20 minutes. Makes 14-16 muffins.
Tiffany's Lemon Poppy Seed Bread
(Got this from the Internet years ago. It is delish!!! We eat up an entire loaf in one day whenever I make it!!)
6 T. butter, softened
1 C. sugar
2 eggs beaten
grated peel of 1 lemon
1/2 C. Milk
1 1/2 C. flour
1 t. baking powder
1/2 t. salt
3 T. poppy seeds
Glaze:
Juice of one lemon
1/2 C. sugar
Heat oven to 350. In a large bowl, cream butter and sugar. Add eggs, lemon peel and milk and blend well. In separate bowl combine flour, baking powder and salt. Stir into the creamed mixture and blend well. Fold in poppy seeds. Grease 2 small bread pans. Divide batter between them. Bake for about 45 minutes. Meanwhile in a small bowl combine lemon juice and sugar. When loaves are done, spoon glaze over them as they come out of the oven. Wrap bread in foil until you are ready to serve.
6 T. butter, softened
1 C. sugar
2 eggs beaten
grated peel of 1 lemon
1/2 C. Milk
1 1/2 C. flour
1 t. baking powder
1/2 t. salt
3 T. poppy seeds
Glaze:
Juice of one lemon
1/2 C. sugar
Heat oven to 350. In a large bowl, cream butter and sugar. Add eggs, lemon peel and milk and blend well. In separate bowl combine flour, baking powder and salt. Stir into the creamed mixture and blend well. Fold in poppy seeds. Grease 2 small bread pans. Divide batter between them. Bake for about 45 minutes. Meanwhile in a small bowl combine lemon juice and sugar. When loaves are done, spoon glaze over them as they come out of the oven. Wrap bread in foil until you are ready to serve.
Grandma Jones Zucchini Bread
2 C. sugar
1 C. butter or shortening (grandma uses shortening)
2 eggs
3 t. vanilla
2 C. shredded zucchini
3 1/2 C. flour
1 t. baking soda
1 C. nuts (optional)
1 t. cinnamon
Cream together sugar, shortening, and vanilla. Add alternately with the zucchini. Add the dry ingredients. Batter will be stiff. Bake at 350 degrees for 1 hour. Remove bread from pan while still hot.
1 C. butter or shortening (grandma uses shortening)
2 eggs
3 t. vanilla
2 C. shredded zucchini
3 1/2 C. flour
1 t. baking soda
1 C. nuts (optional)
1 t. cinnamon
Cream together sugar, shortening, and vanilla. Add alternately with the zucchini. Add the dry ingredients. Batter will be stiff. Bake at 350 degrees for 1 hour. Remove bread from pan while still hot.
Chicken and Biscuit Pie
Got this recipe from a "Family Fun" magazine. It is now a beloved favorite! Easy and super good.
Filling:
4 tablespoons butter
1 C. finely chopped onion (onions make me cry so I used dried onion flakes)
1 rib celery, finely chopped (I don't like celery so I left it out)
1/3 C. flour
1 1/2 C. chicken stock
1 1/2 C. Whole Milk (I used skim)
1/2 t. dried sage
1/2 t. dried thyme
2 1/2 C. diced cooked chicken
2 C. thawed frozen vegetables of your choice
Salt and Pepper
Biscuit Topping
2 C. flour
1 T. baking powder
1 t. sugar
1/2 t. salt
1/4 C. cold butter, cut into 1/4-inch pieces
3/4 C. milk
Melt the butter on the stovetop in a saute pan with high sides. Stir in the onion and celery, thencover the pan and cook them for 7 to 8 minutes over medium heat, stirring occasionally. Add the flour, stirring for 1 to 2 minutes to lightly brown it.
Whisk the chicken stock into the pan. When it starts to thicken whisk in the milk. Add the sage, thyme, chicken, and vegetables, continuing to stir until the mixture is heated through, about 5 to 7 minutes. Add salt and pepper to taste.
Remove the pan from the stovetop and heat the oven to 375. Meanwhile, make the biscuit topping by combining the flour, baking powder, sugar, and salt in a mixing bowl. Add the butter and use your fingertips to rub it into the dry ingredients. Add the milk and stir briskly, just until the dough pulls together.
Flour your work surface and turn dough onto it. Using floured hands, knead the dough two or three times, then flatten it to about 1/2 inch thick. Using a small round cutter, cut the dough into biscuits and place as many as will fit, barely touching, on top of the filling. (You can bake any extras separately, on a lighly greased pie plate, for about 15 minutes.
Bake the potpie until the buscuits are golden brown and the filling is bubbly, about 20 to 30 minutes. Then let it cool for 5 minutes before serving. Makes 6 to 8 servings.
Filling:
4 tablespoons butter
1 C. finely chopped onion (onions make me cry so I used dried onion flakes)
1 rib celery, finely chopped (I don't like celery so I left it out)
1/3 C. flour
1 1/2 C. chicken stock
1 1/2 C. Whole Milk (I used skim)
1/2 t. dried sage
1/2 t. dried thyme
2 1/2 C. diced cooked chicken
2 C. thawed frozen vegetables of your choice
Salt and Pepper
Biscuit Topping
2 C. flour
1 T. baking powder
1 t. sugar
1/2 t. salt
1/4 C. cold butter, cut into 1/4-inch pieces
3/4 C. milk
Melt the butter on the stovetop in a saute pan with high sides. Stir in the onion and celery, thencover the pan and cook them for 7 to 8 minutes over medium heat, stirring occasionally. Add the flour, stirring for 1 to 2 minutes to lightly brown it.
Whisk the chicken stock into the pan. When it starts to thicken whisk in the milk. Add the sage, thyme, chicken, and vegetables, continuing to stir until the mixture is heated through, about 5 to 7 minutes. Add salt and pepper to taste.
Remove the pan from the stovetop and heat the oven to 375. Meanwhile, make the biscuit topping by combining the flour, baking powder, sugar, and salt in a mixing bowl. Add the butter and use your fingertips to rub it into the dry ingredients. Add the milk and stir briskly, just until the dough pulls together.
Flour your work surface and turn dough onto it. Using floured hands, knead the dough two or three times, then flatten it to about 1/2 inch thick. Using a small round cutter, cut the dough into biscuits and place as many as will fit, barely touching, on top of the filling. (You can bake any extras separately, on a lighly greased pie plate, for about 15 minutes.
Bake the potpie until the buscuits are golden brown and the filling is bubbly, about 20 to 30 minutes. Then let it cool for 5 minutes before serving. Makes 6 to 8 servings.
Cranberry-Oatmeal Bars
Got these from a "Cooking Light" magazine. SO GOOD!!! LOVED THEM!!!!
Crust:
1 C. all purpose flour
1 C. quick oats
1 C. packed brown sugar
1/4 t. salt
1/4 t. baking soda
1/4 t. ground cinnamon
6 T. butter, melted
3 T. orange juice
Filling:
1 and 1/3 Cups dried cranberries
3/4 C. sour cream
1/2 C. granulated sugar
2 T. all purpose flour
1 t. vanilla extract
1/2 t. grated orange rind
1 large egg white, lightly beaten
Preheat oven to 325.
To prepare crust combine flour and next 5 ingredients (through cinnamon) in a medium bowl, stirring well with a whisk. Drizzle butter and juice over flour mixture, stirring until moistened (mixture will be crumbly) Reserve 1/2 C. oat mixture. Press remaining oat mixture into the bottom of an 11x7-inch baking dish coated with cooking spray.
To prepare filling, combine cranberries, sour cream, granulated sugar, and remaining ingredients in a medium bowl, stirring well. Spread cranberry mixture over prepared crust; sprinkle reserved oat mixture evenly over filling.
Bake at 325 for 40 minutes or until edges are golden. Cool completely in pan on wire rack. Yield: 24 servings.
Crust:
1 C. all purpose flour
1 C. quick oats
1 C. packed brown sugar
1/4 t. salt
1/4 t. baking soda
1/4 t. ground cinnamon
6 T. butter, melted
3 T. orange juice
Filling:
1 and 1/3 Cups dried cranberries
3/4 C. sour cream
1/2 C. granulated sugar
2 T. all purpose flour
1 t. vanilla extract
1/2 t. grated orange rind
1 large egg white, lightly beaten
Preheat oven to 325.
To prepare crust combine flour and next 5 ingredients (through cinnamon) in a medium bowl, stirring well with a whisk. Drizzle butter and juice over flour mixture, stirring until moistened (mixture will be crumbly) Reserve 1/2 C. oat mixture. Press remaining oat mixture into the bottom of an 11x7-inch baking dish coated with cooking spray.
To prepare filling, combine cranberries, sour cream, granulated sugar, and remaining ingredients in a medium bowl, stirring well. Spread cranberry mixture over prepared crust; sprinkle reserved oat mixture evenly over filling.
Bake at 325 for 40 minutes or until edges are golden. Cool completely in pan on wire rack. Yield: 24 servings.
Stuffed potatoes
(for 4 servings)
4 large potatoes
salt and pepper
(for ham fillings)
chopped ham
sour cream
chopped chives
(for cheese filling)
1/4 C. grated carrot
pineapple, sliced
grated cheese
Set oven to 400. Scrub potatoes. Prick potatoes all over with a fork, wrap them in foil, put them in a baking sheet and put them in the oven. The potatoes take 1 to 1.5 hours to cook. When they are nearly ready, chop and grate ingredients for fillings. Put ingredients for each filling in a bowl and mix together. Taste and add salt and pepper if needed. Unwrap potatoes and make cross-shaped cuts in each of them. Spoon filling into the cuts of the potatoes.
4 large potatoes
salt and pepper
(for ham fillings)
chopped ham
sour cream
chopped chives
(for cheese filling)
1/4 C. grated carrot
pineapple, sliced
grated cheese
Set oven to 400. Scrub potatoes. Prick potatoes all over with a fork, wrap them in foil, put them in a baking sheet and put them in the oven. The potatoes take 1 to 1.5 hours to cook. When they are nearly ready, chop and grate ingredients for fillings. Put ingredients for each filling in a bowl and mix together. Taste and add salt and pepper if needed. Unwrap potatoes and make cross-shaped cuts in each of them. Spoon filling into the cuts of the potatoes.
Frozen Fruit Bars
1/2 C. orange juice
1/2 C. apricot nectar
1 C. chopped, mixed canned fruit
Popsicle molds
Drain the fruit and put it in a bowl. Mix in the fruit juice, then pour the mixture into the molds and put in the freezer. To remove the bars from the molds, hold them upside down under warm running water for a few seconds and ease them out.
1/2 C. apricot nectar
1 C. chopped, mixed canned fruit
Popsicle molds
Drain the fruit and put it in a bowl. Mix in the fruit juice, then pour the mixture into the molds and put in the freezer. To remove the bars from the molds, hold them upside down under warm running water for a few seconds and ease them out.
Greek Salad
1 sm head romaine lettuce
1 red onion
black olives
1/2 lb. feta cheese
1 small cucumber
4 tomatoes
dressing:
pinch of salt
pinch of pepper
1 t. prepared dijon mustard (I always use dry mustard here and it seems to substitute well)
1 t. dried oregano
2 T. olive oil
1.5 T. wine vinegar---I don't have wine vinegar so I used white vinegar and it tasted good with it, but I'd like to try the wine vinegar variation too---that is, unless it has real wine in it ;)
Put all ingredients for the dressing in a jar. screw on lid and shake it until everything is mixed together.
It's simple and good!
1 red onion
black olives
1/2 lb. feta cheese
1 small cucumber
4 tomatoes
dressing:
pinch of salt
pinch of pepper
1 t. prepared dijon mustard (I always use dry mustard here and it seems to substitute well)
1 t. dried oregano
2 T. olive oil
1.5 T. wine vinegar---I don't have wine vinegar so I used white vinegar and it tasted good with it, but I'd like to try the wine vinegar variation too---that is, unless it has real wine in it ;)
Put all ingredients for the dressing in a jar. screw on lid and shake it until everything is mixed together.
It's simple and good!
Crepes
You will need:
1 C. all-purpose flour
a pinch of salt
2 eggs
4 T. melted butter
2/3 C. Milk and 2/3 C. water mixed together
Put the flour and salt in a bowl. Add the eggs and some of the milk and water, and whisk in the flour, a little at a time. Gradually pour the remaining milk and water into the mixture, whisking it until the ingredients are well mixed in. Add half the melted butter to the mixture and whisk it again. Brush the skillet with a little melted butter and heat until it sizzles. Pour in two tablespoonfuls of batter. Quickly tilt the pan from side to side until a thin layer of batter spreads across the bottom of the skillet. Cook the crepe for about a minute, then flip it over, cook it for 10 more seconds and slide it onto a warm plate.
1 C. all-purpose flour
a pinch of salt
2 eggs
4 T. melted butter
2/3 C. Milk and 2/3 C. water mixed together
Put the flour and salt in a bowl. Add the eggs and some of the milk and water, and whisk in the flour, a little at a time. Gradually pour the remaining milk and water into the mixture, whisking it until the ingredients are well mixed in. Add half the melted butter to the mixture and whisk it again. Brush the skillet with a little melted butter and heat until it sizzles. Pour in two tablespoonfuls of batter. Quickly tilt the pan from side to side until a thin layer of batter spreads across the bottom of the skillet. Cook the crepe for about a minute, then flip it over, cook it for 10 more seconds and slide it onto a warm plate.
Super Easy Pumpkin Cake
1 box spice cake mix
1 can pumpkin
Chocolate chips
Bake as directed on cake mix box. Add cream cheese frosting.
1 can pumpkin
Chocolate chips
Bake as directed on cake mix box. Add cream cheese frosting.
Hawaiian Haystacks
From Sheryl.
2 can cream of chicken soup
1 C. chicken broth
2 C. cooked chicken
4 C. cooked rice
1 can chow mein noodles
3 medium tomatoes, chopped
1/2 C. chopped green pepper
1/2 C. chopped green onion
1 can pineapple chunks, drained
1 C. grated cheddar cheese
1/2 slivered almonds
1/2 C. coconut
Combine soup and chicken broth in a medium saucepan to make gravy. Stir to blend. Add chicken. Simmer about 8 to 10 minutes until heated though.
2 can cream of chicken soup
1 C. chicken broth
2 C. cooked chicken
4 C. cooked rice
1 can chow mein noodles
3 medium tomatoes, chopped
1/2 C. chopped green pepper
1/2 C. chopped green onion
1 can pineapple chunks, drained
1 C. grated cheddar cheese
1/2 slivered almonds
1/2 C. coconut
Combine soup and chicken broth in a medium saucepan to make gravy. Stir to blend. Add chicken. Simmer about 8 to 10 minutes until heated though.
Peach Crumble
When I was in high school I took a home economics class and had to bring in a recipe to share with the class. I found this one on the Internet. My teachers loved it. Before I really knew how to cook I used this over and over again. It was a tried and true favorite. When I was old enough to attend Relief Society and was asked on occasion to bring dinners to different families I always made this recipe for them. I knew I could count on it being good and simple.
29 oz. can of peaches in syrup
3/4 C. brown sugar
1/2 C. flour
1/2 t. ground cinnamon
1/4 C. butter
Preheat oven to 375. Place peaches in a lightly greased 9 inch pan. Combine brown sugar, flour, and cinnamon in medium bowl. Cut butter in until well blended. Sprinkle mixture over peaches. Distribute evenly. Bake for 20-25 minutes. Great with vanilla ice cream!
29 oz. can of peaches in syrup
3/4 C. brown sugar
1/2 C. flour
1/2 t. ground cinnamon
1/4 C. butter
Preheat oven to 375. Place peaches in a lightly greased 9 inch pan. Combine brown sugar, flour, and cinnamon in medium bowl. Cut butter in until well blended. Sprinkle mixture over peaches. Distribute evenly. Bake for 20-25 minutes. Great with vanilla ice cream!
Bacon Potato Soup
This recipe is from Stephanie Ashcraft's (101 more things to do with a slow cooker)
6 Cups potatoes
5 C. water
2. C onion
4 Chicken bullion cubes
6 slices bacon, cooked and crumbled
1 can evaporated milk
2 C. shredded cheddar cheese
Combine potato, water, onions, bullion cubes in greased slow cooker. Cook on low 6 hours until potatoes are tender. Stir in bacon, milk, cheese and cook an additional 20 minutes. Makes 10-12 servings.
6 Cups potatoes
5 C. water
2. C onion
4 Chicken bullion cubes
6 slices bacon, cooked and crumbled
1 can evaporated milk
2 C. shredded cheddar cheese
Combine potato, water, onions, bullion cubes in greased slow cooker. Cook on low 6 hours until potatoes are tender. Stir in bacon, milk, cheese and cook an additional 20 minutes. Makes 10-12 servings.
Cinnamon Rolls
Recipes from Sheryl Hancock and Rena Reheis. We make these for Christmas now.
3 T. yeast
1/2 C. sugar
3 C. warm water
1 T. salt
1/2 C. powdered milk
3. T. melted shortening
7-8 c. flour
Mix yeast mixture and let dissolve, the mix everything. (Note from Sheryl: I've noticed that when I've added the powdered milk with the flour...it doesn't mix well and I get clumps of dry powdered milk in the rolls. Therefor I take one or two cups of the '3 C. of water' and mix the powdered milk in the blender and save the remaining water to mix with the yeast.)
Let it rise for 1 hour. Knead for a couple of minutes. Roll out. Brush with butter then sprinkle with mixed cinnamon and sugar. (You can add brown sugar, nuts, raisins if you want.) Roll up and cut. let rise again and then bake for 15-25 minutes at 350 degress. Apply butter frosting when still a little warm
Frosting:
1/2 C. of butter melted
1 teaspoon of vanilla
1/4-1/3 C. milk
3 C. powdered sugar
3 T. yeast
1/2 C. sugar
3 C. warm water
1 T. salt
1/2 C. powdered milk
3. T. melted shortening
7-8 c. flour
Mix yeast mixture and let dissolve, the mix everything. (Note from Sheryl: I've noticed that when I've added the powdered milk with the flour...it doesn't mix well and I get clumps of dry powdered milk in the rolls. Therefor I take one or two cups of the '3 C. of water' and mix the powdered milk in the blender and save the remaining water to mix with the yeast.)
Let it rise for 1 hour. Knead for a couple of minutes. Roll out. Brush with butter then sprinkle with mixed cinnamon and sugar. (You can add brown sugar, nuts, raisins if you want.) Roll up and cut. let rise again and then bake for 15-25 minutes at 350 degress. Apply butter frosting when still a little warm
Frosting:
1/2 C. of butter melted
1 teaspoon of vanilla
1/4-1/3 C. milk
3 C. powdered sugar
Whole Wheat Pancakes
This recipe is especially for Hailey :). I found it on allrecipes.com. It makes a huge batch so I stick leftovers in a large, gallon sized zip lock and put them in the fridge. I could dish out pancakes to the kids every morning for a whole week by just sticking these in the microwave. The kids loved them--especially Hailey.
1 1/2 C. oatmeal
1 1/2 C. whole wheat flour
2 t. baking soda
1 t. baking powder
1/2 t. salt
1 1/2 C. buttermilk (substitute is milk and lemon juice--1 T. lemon juice to ever 1/2 C. milk)\
1 C. milk
1/2 C. applesauce
1 egg
1/3 C. sugar
3 tablespoons chopped walnuts
Grind the oats in a blender until fine. In a large bowl, combine ground oats, whole wheat flour, baking soda, baking powder, and salt.
In another bowl, combine buttermilk, milk, apple sauce, egg, and sugar with an electric mixer until smooth. Mix wet ingredients into dry with a few swift strokes. Stir in nuts, if desired.
Lightly oil a skillet or griddle and preheat it to medium heat. Ladle 1/3 C. batter into hot skillet, cook pancakes for 2 to 4 minutes per side, or until brown.
1 1/2 C. oatmeal
1 1/2 C. whole wheat flour
2 t. baking soda
1 t. baking powder
1/2 t. salt
1 1/2 C. buttermilk (substitute is milk and lemon juice--1 T. lemon juice to ever 1/2 C. milk)\
1 C. milk
1/2 C. applesauce
1 egg
1/3 C. sugar
3 tablespoons chopped walnuts
Grind the oats in a blender until fine. In a large bowl, combine ground oats, whole wheat flour, baking soda, baking powder, and salt.
In another bowl, combine buttermilk, milk, apple sauce, egg, and sugar with an electric mixer until smooth. Mix wet ingredients into dry with a few swift strokes. Stir in nuts, if desired.
Lightly oil a skillet or griddle and preheat it to medium heat. Ladle 1/3 C. batter into hot skillet, cook pancakes for 2 to 4 minutes per side, or until brown.
Rice Krispies Treats
Just in case I don't have the recipe on the back of the box on hand...
3 T. margarine or butter
1 package (10oz, about 40) regular marshmallows
6 C. Rice Krispies cereal
Melt butter in large saucepan over low heat. Add marshmallows and stir until melted. Remove from heat. Add cereal. Stirl until well coated. Using a buttered spatula press mixture evenly into a 13 by 9 inch pan coated with cooking spraky. Cut into 2-inch squares when cool.
3 T. margarine or butter
1 package (10oz, about 40) regular marshmallows
6 C. Rice Krispies cereal
Melt butter in large saucepan over low heat. Add marshmallows and stir until melted. Remove from heat. Add cereal. Stirl until well coated. Using a buttered spatula press mixture evenly into a 13 by 9 inch pan coated with cooking spraky. Cut into 2-inch squares when cool.
Double Pie Crust and Apple Pie Filling
Recipe from Julie Hodge.
2 C. Flour
2/3 C. Shortening
Dash of salt
Blend with pastry cutter. Add 8 T. water slowly while blending. Very lightly grease and flour pie pan. Roll out 1/2 of dough into a circle. Place in pie pan.
Peel and slice 8 apples. Layer bottom of pan with 1/3. Sprinkle with sugar and cinnamon. Place small pieces of butter on top. Repeat. Do not add butter to top layer.
Roll out other half of dough and place on top of pie. Moisten inside edges with water and tuck under. Fork edges and slit top of pie. Place on foil lined baking sheet or place foil on bottom of oven.
Bake at 350 degrees for 50 minutes.
2 C. Flour
2/3 C. Shortening
Dash of salt
Blend with pastry cutter. Add 8 T. water slowly while blending. Very lightly grease and flour pie pan. Roll out 1/2 of dough into a circle. Place in pie pan.
Peel and slice 8 apples. Layer bottom of pan with 1/3. Sprinkle with sugar and cinnamon. Place small pieces of butter on top. Repeat. Do not add butter to top layer.
Roll out other half of dough and place on top of pie. Moisten inside edges with water and tuck under. Fork edges and slit top of pie. Place on foil lined baking sheet or place foil on bottom of oven.
Bake at 350 degrees for 50 minutes.
Fresh Apple Cake
Got this from Raytheon. Love it!!!
Dry ingredients:
1 C. white flour
1 C. whole-wheat flour
1 C. oatmeal
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons cinnamon
1/2 teaspoon ginger
1/4 teaspoon allspice
Wet ingredients:
3 eggs, beaten
1/2 C. canola oil
1 C. white sugar
1/2 C. brown sugar
Last but not least:
5 C. apples, peeled and diced
1 C. walnuts, chopped
Grease and flour a tube or Bundt pan. Mix dry ingredients in a medium-sized bowel. Mix wet ingredients in a large bowl. Add dry mixture to wet mixture and blend. Add apples and nuts. Pour into pan.
Bake at 350 for 50-60 minutes. Cool about 10 minutes before removing from pan.
Dry ingredients:
1 C. white flour
1 C. whole-wheat flour
1 C. oatmeal
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons cinnamon
1/2 teaspoon ginger
1/4 teaspoon allspice
Wet ingredients:
3 eggs, beaten
1/2 C. canola oil
1 C. white sugar
1/2 C. brown sugar
Last but not least:
5 C. apples, peeled and diced
1 C. walnuts, chopped
Grease and flour a tube or Bundt pan. Mix dry ingredients in a medium-sized bowel. Mix wet ingredients in a large bowl. Add dry mixture to wet mixture and blend. Add apples and nuts. Pour into pan.
Bake at 350 for 50-60 minutes. Cool about 10 minutes before removing from pan.
Whole Wheat Pizza Crust
1 t. white sugar
1 1/2 C. warm water
1 T. active dry yeast
1 T. olive oil
1 t. salt
2 C. whole wheat flour
1 1/2 C. all-purpose flour
In a large bowl, dissolve sugar in warm water. Sprinke yeast over the top, and let stand for about 10 minutes, until foamy.
Stir the olive oil and salt into the yeast mixture, then mix the whole wheat flour and 1 C. of the all-purpose flour until dough start to come together.
Tip dough out onto a surface floured with the remaining all purpose flour, and knead until all the flour is absorbed and the ball of dough is smooth. Place dough in an oiled bowl, and turn to coat the surface. Cover loosely with a towel, and let stand in a warm place until doubled in size, about 1 hour.
When dough is doubled, tip the dough out onto a lightly floured surface, and divide into 2 piece for 2 thin crust, or leave whole for thick crust. Form into a tight ball. Let rise for about 45 minutes.
Preheat oven to 425. Roll a ball of dough with a rolling pin until it will not stretch further. Then place on well oiled pizza pan. Top pizza with toppings. Bake 16 - 20 minutes in the preheated oven, until the crust is crisp and golden at the edges, and cheese is melted on top.
1 1/2 C. warm water
1 T. active dry yeast
1 T. olive oil
1 t. salt
2 C. whole wheat flour
1 1/2 C. all-purpose flour
In a large bowl, dissolve sugar in warm water. Sprinke yeast over the top, and let stand for about 10 minutes, until foamy.
Stir the olive oil and salt into the yeast mixture, then mix the whole wheat flour and 1 C. of the all-purpose flour until dough start to come together.
Tip dough out onto a surface floured with the remaining all purpose flour, and knead until all the flour is absorbed and the ball of dough is smooth. Place dough in an oiled bowl, and turn to coat the surface. Cover loosely with a towel, and let stand in a warm place until doubled in size, about 1 hour.
When dough is doubled, tip the dough out onto a lightly floured surface, and divide into 2 piece for 2 thin crust, or leave whole for thick crust. Form into a tight ball. Let rise for about 45 minutes.
Preheat oven to 425. Roll a ball of dough with a rolling pin until it will not stretch further. Then place on well oiled pizza pan. Top pizza with toppings. Bake 16 - 20 minutes in the preheated oven, until the crust is crisp and golden at the edges, and cheese is melted on top.
Rolls from allrecipes.com
1/2 C. warm water
1/2 C. warm milk
1 egg
1/3 C. butter, softened
1/3 C. white sugar
1 t. salt
3 3/4 C. flour
2.5 teaspoons yeast (or 1 package active dry yeast)
1/4 C. butter, softened
Dissolve yeast and 1 T. sugar in warm water, let sit for 10 minutes. Meanwhile, warm milk in saucepan until it just bubbles. Remove from heat, stir in sugar and butter until melted and cool to luckwarm. In large bowl combine yeast mixture, milk mixture, and egg. Stir in flour and little at a time and knead on lightly floured surface. Cover, let rise 1 hour, punch down and rool out. Bake at 375 for 12 minutes.
1/2 C. warm milk
1 egg
1/3 C. butter, softened
1/3 C. white sugar
1 t. salt
3 3/4 C. flour
2.5 teaspoons yeast (or 1 package active dry yeast)
1/4 C. butter, softened
Dissolve yeast and 1 T. sugar in warm water, let sit for 10 minutes. Meanwhile, warm milk in saucepan until it just bubbles. Remove from heat, stir in sugar and butter until melted and cool to luckwarm. In large bowl combine yeast mixture, milk mixture, and egg. Stir in flour and little at a time and knead on lightly floured surface. Cover, let rise 1 hour, punch down and rool out. Bake at 375 for 12 minutes.
Zuchinni Bread
3 C. All-purpose flour
1 t. salt
1 t. baking soda
1 t. baking powder
3 t. ground cinnamon
3 eggs
1/2 C. apple sauce
1/2 C. Canola oil
2 1/4 C. Sugar
3 t. Vanilla
2 C. zucchini
1 C. chopped walnuts
Add dry ingredients together. Beat eggs, oil, apple sauce, vanilla, sugar together and add to dry. Stir in zucchini and nuts. Bake for 40 to 60 minutes.
1 t. salt
1 t. baking soda
1 t. baking powder
3 t. ground cinnamon
3 eggs
1/2 C. apple sauce
1/2 C. Canola oil
2 1/4 C. Sugar
3 t. Vanilla
2 C. zucchini
1 C. chopped walnuts
Add dry ingredients together. Beat eggs, oil, apple sauce, vanilla, sugar together and add to dry. Stir in zucchini and nuts. Bake for 40 to 60 minutes.
Grandma Hunt's Sloppy Joes
1 lb. hamburger
1 cup chopped onion
1/4 c. water
1/2 c. ketchup
1 T. Worcestershire sauce
1 T. vinegar
2 T. brown sugar
Brown hamburger with onion. Add remaining ingredients. Simmer approximately 1 hour.
1 cup chopped onion
1/4 c. water
1/2 c. ketchup
1 T. Worcestershire sauce
1 T. vinegar
2 T. brown sugar
Brown hamburger with onion. Add remaining ingredients. Simmer approximately 1 hour.
Wondertime Lasagna
Serves 6 to 8
1 pound ground beef or ground turkey
2 cloves of garlic minced
1 t. dried basil
1 t. dried oregano
3 c. pasta sauce
salt and pepper
1 c. chicken stalk
8 oz. cream cheese, softened
12 oz. grated mozzarella
6 to 8 no boil lasagna noodles
2 cups cooked spinach
1 cup freshly grated Parmesan
Heat oven to 400. Grease a 9-by-13-inch pan. Thoroughly cook ground beef, garlic, and herbs in large skillet, stirring frequently and breaking up the meat. Stir in pasta sauce and bring to a simmer for about two minutes. Season to taste.
In medium saucepan over medium heat, bring chicken stocl to a boil. Add cream cheese, turn heat to low, and whisk until smooth.
Spoon half the meat sauce into the pan as evenly as possible. Sprinkle 1 c. grated mozzarella over the meat mixture. Top with 3 or 4 lasagna noodles. Toss spinach evenly over noodles.
Pour cream cheese sauce over noodles and cover with another cup of grated mozzarella. Arrange 3 or 4 lasagna noodles over the cheese, then spoon remaining meat mixture over noodles as evenly as possible. Top with the rest of the mozzarella and the grated parmesan. Bake until brown and bubbling, 35 to 40 minutes. Let cool for 10 to 15 minutes or it will not cut well.
1 pound ground beef or ground turkey
2 cloves of garlic minced
1 t. dried basil
1 t. dried oregano
3 c. pasta sauce
salt and pepper
1 c. chicken stalk
8 oz. cream cheese, softened
12 oz. grated mozzarella
6 to 8 no boil lasagna noodles
2 cups cooked spinach
1 cup freshly grated Parmesan
Heat oven to 400. Grease a 9-by-13-inch pan. Thoroughly cook ground beef, garlic, and herbs in large skillet, stirring frequently and breaking up the meat. Stir in pasta sauce and bring to a simmer for about two minutes. Season to taste.
In medium saucepan over medium heat, bring chicken stocl to a boil. Add cream cheese, turn heat to low, and whisk until smooth.
Spoon half the meat sauce into the pan as evenly as possible. Sprinkle 1 c. grated mozzarella over the meat mixture. Top with 3 or 4 lasagna noodles. Toss spinach evenly over noodles.
Pour cream cheese sauce over noodles and cover with another cup of grated mozzarella. Arrange 3 or 4 lasagna noodles over the cheese, then spoon remaining meat mixture over noodles as evenly as possible. Top with the rest of the mozzarella and the grated parmesan. Bake until brown and bubbling, 35 to 40 minutes. Let cool for 10 to 15 minutes or it will not cut well.
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