1 tsp. vanilla extract
1 tsp. almond extract
4 T. milk or water
2 c. shortening
2 T. Wilton Meringue Powder
2 lb. (approximately 8 c.) powdered sugar
Sift powdered sugar and meringue powder into a large mixing bowl and set aside. Cream shortening, flavorings and milk or water. Gradually add sifted dry ingredients and mix on medium speed until all ingredients have been thoroughly mixed together. Blend an additional minute or so, until creamy. Don’t overmix, or you’ll have too many air bubbles.
This recipe makes a STIFF frosting; use it for making flowers or upright designs. To create a MEDIUM consistency, add 2 T. more of liquid to the original recipe. Use this for borders and flowers with petals that lie flat. To create a THIN consistency, add 4 T. more of liquid to the original recipe. Use thin consistency frosting for writing, making stems, leaves and frosting a cake.
Tuesday, May 31, 2011
Melissa's Fluffy Strawberry Salad
With summertime here, I'm looking for great salad recipes. I have to take a salad to a Relief Society activity this month, and would love to have you gals post your favorite salad recipes on here to give me some ideas! Meanwhile, here is one of my favorite summer Jell-O salads. Sorry, Melissa, for posting your recipe, but it is such a great one!!
1 small box strawberry Jell-O
1 3 oz. box vanilla pudding (cook & serve)
1 small carton Cool Whip
1 box fresh strawberries
The day before: Pour Jell-O and pudding in saucepan. Add 2 cups water. Bring to a boil. Boil for 2 minutes. Remove. Let cool. Put in the fridge to set.
Next day: Whip Jell-O and pudding mixture with cool whip in mixer bowl. Cut up strawberries. Add to mixture and put in fridge to set until time to serve.
1 small box strawberry Jell-O
1 3 oz. box vanilla pudding (cook & serve)
1 small carton Cool Whip
1 box fresh strawberries
The day before: Pour Jell-O and pudding in saucepan. Add 2 cups water. Bring to a boil. Boil for 2 minutes. Remove. Let cool. Put in the fridge to set.
Next day: Whip Jell-O and pudding mixture with cool whip in mixer bowl. Cut up strawberries. Add to mixture and put in fridge to set until time to serve.
Snickerdoodles
2 T. sugar
2 tsp. cinnamon
1 c. shortening
1 1/2 c. sugar
2 eggs
2 3/4 c. flour
2 tsp. cream of tartar
1 tsp. baking soda
1/2 tsp. salt
Mix the sugar and cinnamon together in small bowl and set aside. Cream the shortening, sugar and eggs. Add the rest of the ingredients while mixing. Roll into balls and then roll in the cinnamon sugar mixture. Bake at 400 degrees for 8 – 10 minutes.
2 tsp. cinnamon
1 c. shortening
1 1/2 c. sugar
2 eggs
2 3/4 c. flour
2 tsp. cream of tartar
1 tsp. baking soda
1/2 tsp. salt
Mix the sugar and cinnamon together in small bowl and set aside. Cream the shortening, sugar and eggs. Add the rest of the ingredients while mixing. Roll into balls and then roll in the cinnamon sugar mixture. Bake at 400 degrees for 8 – 10 minutes.
Green Tomatillo Dressing
Fabulous on top of a sweet pork salad!
Puree together in a blender:
about 1 cup of fresh cilantro
3 tomatillos, peeled of outer shell & quartered
1 clove garlic, peeled of outer shell
1 jalapeno pepper*, optional (I'm not a huge spicy food fan, but my understanding is that the smaller the pepper, the more spicy it is. I used a large green jalapeno).
Then add:
1 pouch Hidden Valley Ranch Buttermilk style dressing
1/3 to 1/2 cup buttermilk, depending on desired thickness
1 cup mayonnaise
1/8 up to 1/2 teaspoon Cheyenne pepper, depending on desired kick.
Blend again until smooth. Refrigerate several hours before serving.
*For extra kick, bottled hot jalapenos may be added prior to the puree step in addition or as a substitute to the fresh one.
Puree together in a blender:
about 1 cup of fresh cilantro
3 tomatillos, peeled of outer shell & quartered
1 clove garlic, peeled of outer shell
1 jalapeno pepper*, optional (I'm not a huge spicy food fan, but my understanding is that the smaller the pepper, the more spicy it is. I used a large green jalapeno).
Then add:
1 pouch Hidden Valley Ranch Buttermilk style dressing
1/3 to 1/2 cup buttermilk, depending on desired thickness
1 cup mayonnaise
1/8 up to 1/2 teaspoon Cheyenne pepper, depending on desired kick.
Blend again until smooth. Refrigerate several hours before serving.
*For extra kick, bottled hot jalapenos may be added prior to the puree step in addition or as a substitute to the fresh one.
Guacamole
2 avocadoes
1 clove garlic, chopped or pressed
1/2 tsp. salt
2 T. cilantro
1 T. fresh lime juice
To make it even more luxurious add:
Hot green chili to taste (optional)
1 onion (optional) the onion flavor can overwhelm the guacamole
1 tomato (optional, but makes it look really pretty)
Peel and mash the avocadoes. Add the garlic and salt. Add the cilantro and limejuice and other ingredients. Mix well. Eat right away. Cover with plastic wrap pressed directly on to the guacamole and refrigerate.
Are avocadoes a fruit or a vegetable? I labeled them as both! LOL!
1 clove garlic, chopped or pressed
1/2 tsp. salt
2 T. cilantro
1 T. fresh lime juice
To make it even more luxurious add:
Hot green chili to taste (optional)
1 onion (optional) the onion flavor can overwhelm the guacamole
1 tomato (optional, but makes it look really pretty)
Peel and mash the avocadoes. Add the garlic and salt. Add the cilantro and limejuice and other ingredients. Mix well. Eat right away. Cover with plastic wrap pressed directly on to the guacamole and refrigerate.
Are avocadoes a fruit or a vegetable? I labeled them as both! LOL!
Lime Rice
I love this recipe. We always serve it with the sweet pork.
4 T. butter
2 1/2 c. rice
4 1/2 c. chicken broth
1 1/2 tsp. salt
juice of 4 small limes
4 T. chopped cilantro
1/2 tsp. cumin
Mix everything in a rice cooker and cook until done. (Or in a pot on the stove top, if you don't have a rice cooker.)
4 T. butter
2 1/2 c. rice
4 1/2 c. chicken broth
1 1/2 tsp. salt
juice of 4 small limes
4 T. chopped cilantro
1/2 tsp. cumin
Mix everything in a rice cooker and cook until done. (Or in a pot on the stove top, if you don't have a rice cooker.)
Homemade Eggnog
I have always hated eggnog. It's so gross!
A lady in my ward made this last year at a ward party and convinced me to try a “sip.” It is seriously the most delicious thing I had ever tried! I drank two cups that night! (Beware: This is NOT low in fat!) This is definitely going to be an annual tradition around the Reynolds home now. If you think you hate eggnog, you should give this recipe a try once – you might change your mind!
1 quart half-and-half milk (or whole milk if you don’t have any half-and-half)
3/4 c. sugar
6 eggs
1 tsp. Mexican vanilla
1 pint heavy whipping cream, whipped with 2 T. sugar
nutmeg
Mix together in a blender the half-and-half, sugar, eggs, and vanilla until well blended. Pour into mugs and top with whipped topping and sprinkle with nutmeg. Drink. Faint.
A lady in my ward made this last year at a ward party and convinced me to try a “sip.” It is seriously the most delicious thing I had ever tried! I drank two cups that night! (Beware: This is NOT low in fat!) This is definitely going to be an annual tradition around the Reynolds home now. If you think you hate eggnog, you should give this recipe a try once – you might change your mind!
1 quart half-and-half milk (or whole milk if you don’t have any half-and-half)
3/4 c. sugar
6 eggs
1 tsp. Mexican vanilla
1 pint heavy whipping cream, whipped with 2 T. sugar
nutmeg
Mix together in a blender the half-and-half, sugar, eggs, and vanilla until well blended. Pour into mugs and top with whipped topping and sprinkle with nutmeg. Drink. Faint.
Grandma Kaye's Hot Spiced Apple Cider
This is a holiday tradition around our house.
2 c. sugar
1 can frozen lemonade (6 oz.)
1 can frozen orange juice (12 oz.)
2 qt. Apple cider or apple juice
1 small bag for spices (I use a brand-new sock for the bag, or a cheesecloth, tied with a string.)
whole ginger
whole cinnamon sticks
whole cloves
whole allspice berries
Fill the bag with the ginger, cinnamon, cloves, and allspice. Simmer water, sugar and bag of spices for about 30 minutes. Add the lemonade, orange juice, and apple cider. Simmer for about another 30 minutes. This makes the house smell delicious! Serve hot. Store leftovers in the refrigerator.
Monday, May 30, 2011
Rice Krispies Treats
6 c. Rice Krispies
4 c. marshmallows
1/4 c. butter
Melt the butter and the marshmallows in a large saucepan over medium heat. Remove from heat and stir in the Rice Krispies. Press into a buttered cake pan. Let cool, cut, and serve.
4 c. marshmallows
1/4 c. butter
Melt the butter and the marshmallows in a large saucepan over medium heat. Remove from heat and stir in the Rice Krispies. Press into a buttered cake pan. Let cool, cut, and serve.
Hello Dollies!
1/2 c. butter
1 1/2 c. graham cracker crumbs
14 oz. sweet & condensed milk
1 bag of chocolate chips
1 1/2 c. coconut, shredded
1 c. chopped nuts (opt.)
Preheat the oven to 350 degrees. Melt the butter. Pour into a 9 x 13 pan. Sprinkle cracker crumbs over the butter. Spread the chocolate chips over the cracker crumbs. Layer the coconut next, followed by the nuts. Pour the milk evenly over everything. Bake for 25 – 30 minutes.
1 1/2 c. graham cracker crumbs
14 oz. sweet & condensed milk
1 bag of chocolate chips
1 1/2 c. coconut, shredded
1 c. chopped nuts (opt.)
Preheat the oven to 350 degrees. Melt the butter. Pour into a 9 x 13 pan. Sprinkle cracker crumbs over the butter. Spread the chocolate chips over the cracker crumbs. Layer the coconut next, followed by the nuts. Pour the milk evenly over everything. Bake for 25 – 30 minutes.
Quick and Creamy Chicken Noodle Soup
4 chicken breasts
3 – 4 stalks celery, chopped
2 – 3 carrots, peeled and sliced
1/2 onion, chopped
1 bay leaf (sold in a small plastic box in produce section)
2 whole cloves (spice aisle)
1 pkg frozen egg noodles
1 tsp salt
1/4 tsp pepper
2-3 chicken bullion cubes
2 c. milk
Place chicken in a large pot. Add water to pan, enough to cover chicken. Add celery, carrots, onion, bay leaf, and whole cloves. Simmer for 1 hour. Thaw frozen egg noodles while chicken cooks. Then remove chicken and cut into cubes. Add chicken back to pan with egg noodles. Add salt, pepper, and bullion cubes. Cook 10 – 15 minutes until noodles are cooked. Add milk to make soup creamy. Heat through. Remove bay leaf and cloves and serve.
3 – 4 stalks celery, chopped
2 – 3 carrots, peeled and sliced
1/2 onion, chopped
1 bay leaf (sold in a small plastic box in produce section)
2 whole cloves (spice aisle)
1 pkg frozen egg noodles
1 tsp salt
1/4 tsp pepper
2-3 chicken bullion cubes
2 c. milk
Place chicken in a large pot. Add water to pan, enough to cover chicken. Add celery, carrots, onion, bay leaf, and whole cloves. Simmer for 1 hour. Thaw frozen egg noodles while chicken cooks. Then remove chicken and cut into cubes. Add chicken back to pan with egg noodles. Add salt, pepper, and bullion cubes. Cook 10 – 15 minutes until noodles are cooked. Add milk to make soup creamy. Heat through. Remove bay leaf and cloves and serve.
Mom's Homemade Chicken Noodle Soup
1 whole chicken
6 eggs
1 tsp. salt
1/2 c. milk
flour
diced carrots
diced celery
salt and pepper
chicken bullion (maybe)
Rinse chicken well. Boil the whole chicken in a large pot for one hour and leave in hot water for a while longer. When cooked through, take it out of the pan. Cool. Pull all the meat off the bones and chop the meat into small pieces. Throw away bones. Save the broth for later.
Make the noodles by beating the eggs, salt, and milk. Begin adding flour, stirring constantly with a fork, until there is enough flour so that the dough is no longer sticky to the touch. Roll the dough out on a pastry cloth and use a pizza cutter to slice into strips. Coat noodles on both sides with flour. Bring the broth from earlier to a boil. Drop the noodles into the boiling broth. Add diced carrots and celery (optional). If there is not enough liquid, add a cup of water and one chicken bullion cube. Let boil until the noodles are cooked. Turn the heat off and add the cooked chicken while still hot. Salt and pepper to taste! Yummy!
6 eggs
1 tsp. salt
1/2 c. milk
flour
diced carrots
diced celery
salt and pepper
chicken bullion (maybe)
Rinse chicken well. Boil the whole chicken in a large pot for one hour and leave in hot water for a while longer. When cooked through, take it out of the pan. Cool. Pull all the meat off the bones and chop the meat into small pieces. Throw away bones. Save the broth for later.
Make the noodles by beating the eggs, salt, and milk. Begin adding flour, stirring constantly with a fork, until there is enough flour so that the dough is no longer sticky to the touch. Roll the dough out on a pastry cloth and use a pizza cutter to slice into strips. Coat noodles on both sides with flour. Bring the broth from earlier to a boil. Drop the noodles into the boiling broth. Add diced carrots and celery (optional). If there is not enough liquid, add a cup of water and one chicken bullion cube. Let boil until the noodles are cooked. Turn the heat off and add the cooked chicken while still hot. Salt and pepper to taste! Yummy!
Key Lime Tarts
As promised, here is the recipe we made tonight for our BBQ's dessert. I planned to make a strawberry dessert, but realized too late that it needed to refrigerate for 8 hours . . . so hopefully I'll try that another time soon! Meanwhile, we made these cute little Key Lime Tarts, and they were a huge hit!
Taken from Our Best Bites cookbook
5 egg yolks
14 oz. sweetened condensed milk
about 1/2 c. fresh lime juice (I used key limes, but you can use regular limes, too.)
10 mini graham cracker crusts (available near the regular graham cracker crusts in the baking aisle)
2 drops of green food coloring, optional
Preheat the oven to 350 degrees. In a medium bowl, combine the egg yolks, sweetened condensed milk, and lime juice. Distribute evenly among the pie crusts. Place the tart pans on a large baking sheet and bake for 10 - 11 minutes. Remove from oven and allow to cool; chill in refrigerator until ready to serve. Serve each tart with a dollop of whipped cream on top.
These are SO CUTE - the kids just went nuts over having their own little mini pies - and really yummy!
Taken from Our Best Bites cookbook
5 egg yolks
14 oz. sweetened condensed milk
about 1/2 c. fresh lime juice (I used key limes, but you can use regular limes, too.)
10 mini graham cracker crusts (available near the regular graham cracker crusts in the baking aisle)
2 drops of green food coloring, optional
Preheat the oven to 350 degrees. In a medium bowl, combine the egg yolks, sweetened condensed milk, and lime juice. Distribute evenly among the pie crusts. Place the tart pans on a large baking sheet and bake for 10 - 11 minutes. Remove from oven and allow to cool; chill in refrigerator until ready to serve. Serve each tart with a dollop of whipped cream on top.
These are SO CUTE - the kids just went nuts over having their own little mini pies - and really yummy!
Homemade Laundry Soap
This is the only laundry soap we've used for 1 1/2 years now. We love it! And we love the price even more! It takes me about 20 minutes to whip up a new batch - it's definitely worth a try!
1 cup Borax
1 cup Arm and Hammer Super Washing Soda
Water
a measuring cup
a stirring spoon
a cheese grater
a large pot
some sort of 5 gallon container
Pour 6 cups of water into your pot and heat it just shy of boiling. You want it warm enough to melt the soap, but not enough to boil over.
While the water is warming, grate the bar of soap into small pieces. I took a picture of this, but it didn't turn out, but my plate of grated soap looked exactly like a plate of grated cheese!
Add the shredded soap to the pot of heated water. Stir the mixture until the soap is completely melted.
Once the soap is melted, add 1 cup Borax and 1 cup Washing Soda to the melted soap mixture. Stir until dissolved. (This is where your soap might boil over if you're not careful!)
Pour three gallons of hot water into the 5-gallon container, then add in the melted soap mixture from the stove top. Mix everything together.
Now that everything is mixed and dissolved, cover your 5-gallon container and place it somewhere it won't be disturbed. Let is cool over night. It will begin to gel as it cools. It does not gel uniformly so the next day it will look like Egg Drop soup. Pour into storage containers. Use 1/2 cup per regular laundry load.
Mom's Potato Salad
I'm making this for our Memorial Day BBQ!
6 potatoes
10 – 12 eggs
3 c. Miracle Whip
1 tsp. vinegar
1 1.2 c. mayonnaise
2 tsp. mustard
1 tsp. salt
1/2 tsp. pepper
dill pickles
Dice up potatoes and boil until cooked. Don’t let them get mushy, though! Boil eggs until cooked, about 10 minutes. Put cooked, drained, and diced potatoes in a bowl. Peel and cut up cooked eggs. Add to potatoes. Cut up pickles and add. Mix all other ingredients in a separate bowl and pour over potato mixture. Stir well and serve.
6 potatoes
10 – 12 eggs
3 c. Miracle Whip
1 tsp. vinegar
1 1.2 c. mayonnaise
2 tsp. mustard
1 tsp. salt
1/2 tsp. pepper
dill pickles
Dice up potatoes and boil until cooked. Don’t let them get mushy, though! Boil eggs until cooked, about 10 minutes. Put cooked, drained, and diced potatoes in a bowl. Peel and cut up cooked eggs. Add to potatoes. Cut up pickles and add. Mix all other ingredients in a separate bowl and pour over potato mixture. Stir well and serve.
High Tea Lemon Cookies
I recently read the mystery books by Josi S. Kilpack (which I highly recommend) and really loved the recipes that she puts throughout her books! This recipe is from the book English Trifle. A good friend made me these cookies for my birthday, so I know that they are delicious! They would be perfect for a shower because they are so light and dainty. :)
Cookies
2 c. butter (room temperature)
2/3 c. powdered sugar
1 tsp. grated lemon zest
1/2 tsp. vanilla
1 3/4 c. flour
1 1/2 c. cornstarch (this is not a typo :)
Preheat oven to 350 degrees. Beat butter until creamy. Add powdered sugar and mix until light and fluffy. Add lemon zest and vanilla. Beat well. Add flour and cornstarch and beat until well combined. DO NOT refrigerate. Roll by hand into 1-inch balls or use a well packed scoop, placing cookies about an inch apart as they do not spread much while baking. Bake 15 minutes on ungreased cookie sheets until bottom edges are light brown. Cool on wire racks before frosting with lemon glaze. Makes about 5 dozen small delicate cookies.
Lemon Glaze
4 T. butter
3.4 tsp. grated lemon zest (get zest from lemon before juicing)
1/4 to 1/3 c. lemon juice*
2 1/2 c. powdered sugar
In a medium bowl, combine butter, zest, juice and sugar. Stir until well mixed. Place a piece of wax paper beneath the wire racks where the cookies have been cooling and drizzle glaze over cookies.
*For best results when using lemons, choose the largest lemon you can find and roll it on the counter for about a minute before juicing in order to get as much juice as possible. Zest only the yellow part of hte lemon peel; the white portion leaves a bitter taste.
Cookies
2 c. butter (room temperature)
2/3 c. powdered sugar
1 tsp. grated lemon zest
1/2 tsp. vanilla
1 3/4 c. flour
1 1/2 c. cornstarch (this is not a typo :)
Preheat oven to 350 degrees. Beat butter until creamy. Add powdered sugar and mix until light and fluffy. Add lemon zest and vanilla. Beat well. Add flour and cornstarch and beat until well combined. DO NOT refrigerate. Roll by hand into 1-inch balls or use a well packed scoop, placing cookies about an inch apart as they do not spread much while baking. Bake 15 minutes on ungreased cookie sheets until bottom edges are light brown. Cool on wire racks before frosting with lemon glaze. Makes about 5 dozen small delicate cookies.
Lemon Glaze
4 T. butter
3.4 tsp. grated lemon zest (get zest from lemon before juicing)
1/4 to 1/3 c. lemon juice*
2 1/2 c. powdered sugar
In a medium bowl, combine butter, zest, juice and sugar. Stir until well mixed. Place a piece of wax paper beneath the wire racks where the cookies have been cooling and drizzle glaze over cookies.
*For best results when using lemons, choose the largest lemon you can find and roll it on the counter for about a minute before juicing in order to get as much juice as possible. Zest only the yellow part of hte lemon peel; the white portion leaves a bitter taste.
Broccoli Salad
Another great summer salad! Dad loved this broccoli salad.
2 bunches fresh broccoli, cut in small flowerets
1 medium purple onion, finely chopped
1 c. grated cheddar cheese
6 strips bacon, cooked and crumbled
1/2 c. sunflower seeds or raisins (I like BOTH)
1 c. mayonnaise
2 T. red or white wine vinegar
1/2 c. sugar
1/2 tsp. salt
In a large bowl combine broccoli, onion, and cheese. Refrigerate. Just before serving, stir in bacon. Add sunflower seeds or raisins if you wish. Mix mayonnaise, vinegar, sugar, and salt together in a bowl. Chill at least one hour before tossing with salad. Pour desired amount of dressing over salad and toss well. Serve the same day.
2 bunches fresh broccoli, cut in small flowerets
1 medium purple onion, finely chopped
1 c. grated cheddar cheese
6 strips bacon, cooked and crumbled
1/2 c. sunflower seeds or raisins (I like BOTH)
1 c. mayonnaise
2 T. red or white wine vinegar
1/2 c. sugar
1/2 tsp. salt
In a large bowl combine broccoli, onion, and cheese. Refrigerate. Just before serving, stir in bacon. Add sunflower seeds or raisins if you wish. Mix mayonnaise, vinegar, sugar, and salt together in a bowl. Chill at least one hour before tossing with salad. Pour desired amount of dressing over salad and toss well. Serve the same day.
Raspberry Jell-O Salad
This is Gerald's favorite, and perfect for those summer BBQs!
6 oz. box of raspberry Jell-O
1 can raspberry pie filling
1 small carton of Cool Whip.
Make the Jell-O according to the package directions. Refrigerate until it is about the consistency of egg whites. Mix in pie filling and Cool Whip. Keep refrigerated until ready to serve.
6 oz. box of raspberry Jell-O
1 can raspberry pie filling
1 small carton of Cool Whip.
Make the Jell-O according to the package directions. Refrigerate until it is about the consistency of egg whites. Mix in pie filling and Cool Whip. Keep refrigerated until ready to serve.
Mom's Banana Bread
1 1/2 c. flour
1 tsp. baking soda
1/2 tsp. salt
1 c. sugar
1/2 c. shortening
2 eggs
1 tsp. vanilla
2 mashed, ripe bananas
1 c. chopped nuts (optional)
Sift all the dry ingredients together. Add all other ingredients and mix well. Beat until fluffy. Pour into a greased and floured loaf pan. Bake at 350 degrees for 45 – 60 minutes. Bread is done when a toothpick inserted into the middle comes out clean.
1 tsp. baking soda
1/2 tsp. salt
1 c. sugar
1/2 c. shortening
2 eggs
1 tsp. vanilla
2 mashed, ripe bananas
1 c. chopped nuts (optional)
Sift all the dry ingredients together. Add all other ingredients and mix well. Beat until fluffy. Pour into a greased and floured loaf pan. Bake at 350 degrees for 45 – 60 minutes. Bread is done when a toothpick inserted into the middle comes out clean.
Goey Stuff
This seems to be a required family goody at holiday gatherings.
5 c. golden grahams
6 c. rice chex
6 c. corn chex
2 c. almonds or cashews I like cashews
coconut
Combine the above ingredients in a large bowl.
2 sticks butter
2 c. light Karo syrup
2 c. sugar
Bring these three ingredients to a boil. Pour over the cereal mixture and let cool on cookie sheets. Store in a container with a lid.
5 c. golden grahams
6 c. rice chex
6 c. corn chex
2 c. almonds or cashews I like cashews
coconut
Combine the above ingredients in a large bowl.
2 sticks butter
2 c. light Karo syrup
2 c. sugar
Bring these three ingredients to a boil. Pour over the cereal mixture and let cool on cookie sheets. Store in a container with a lid.
Chex Muddy Buddies
Perfect for family holiday gatherings.
9 c. Chex cereal (corn, rice, and/or wheat)
1 c. semisweet chocolate chips
1/2 c. peanut butter
1/4 c. margarine
1 tsp. vanilla extract
1 – 1 1/2 c. powdered sugar
Pour cereal into large bowl; set aside. In 1-quart microwave-safe bowl combine semi-sweet chocolate chips, peanut butter, and margarine. Microwave on HIGH 1 to 1-1/2 minutes or until smooth, stirring after 1 minute. Stir in vanilla. Pour chocolate mixture over cereal, stirring until all pieces are evenly coated. Pour cereal mixture into a large resealable plastic bag with powdered sugar. Seal securely and shake until all pieces are well coated. Spread on waxed paper to cool.
9 c. Chex cereal (corn, rice, and/or wheat)
1 c. semisweet chocolate chips
1/2 c. peanut butter
1/4 c. margarine
1 tsp. vanilla extract
1 – 1 1/2 c. powdered sugar
Pour cereal into large bowl; set aside. In 1-quart microwave-safe bowl combine semi-sweet chocolate chips, peanut butter, and margarine. Microwave on HIGH 1 to 1-1/2 minutes or until smooth, stirring after 1 minute. Stir in vanilla. Pour chocolate mixture over cereal, stirring until all pieces are evenly coated. Pour cereal mixture into a large resealable plastic bag with powdered sugar. Seal securely and shake until all pieces are well coated. Spread on waxed paper to cool.
Mom’s Favorite Caramel Popcorn
I remember mom making this almost every Friday night when we were kids - it was such a special treat!
1 cube butter or margarine
2 c. brown sugar
1/2 c. Karo syrup
popped popcorn
Melt the butter in a saucepan. Add the sugar and syrup and bring to a boil, while stirring. Pour over ready popcorn. Enjoy!
1 cube butter or margarine
2 c. brown sugar
1/2 c. Karo syrup
popped popcorn
Melt the butter in a saucepan. Add the sugar and syrup and bring to a boil, while stirring. Pour over ready popcorn. Enjoy!
Better-Than-Baseball Cake
1 package German Chocolate cake mix
1/2 can sweetened condensed milk
1/2 jar caramel or butterscotch topping
18 oz. container Cool Whip
4 or more Heath Bars or Skor bits
Mix and bake the cake mix as directed on the box. After cake has baked and cooled about 5 – 10 minutes, use the handle of a wooden spoon and poke holes all over the cake. Mix the milk and caramel together and pour into the holes in the cake. Top the entire cake with Cool Whip. Sprinkle with crushed Heath Bars or Skor bits. Store in refrigerator until time to serve.
1/2 can sweetened condensed milk
1/2 jar caramel or butterscotch topping
18 oz. container Cool Whip
4 or more Heath Bars or Skor bits
Mix and bake the cake mix as directed on the box. After cake has baked and cooled about 5 – 10 minutes, use the handle of a wooden spoon and poke holes all over the cake. Mix the milk and caramel together and pour into the holes in the cake. Top the entire cake with Cool Whip. Sprinkle with crushed Heath Bars or Skor bits. Store in refrigerator until time to serve.
Orange Juice Bundt Cake
This is a really yummy, moist yellow cake with just a hint of orange flavor.
1 box Yellow Butter Cake
1 box instant vanilla pudding (small box)
1 cup Orange Juice
1/2 cup canola oil
4 eggs
Mix all the ingredients together for 4 minutes on medium speed and pour into greased bundt pan. Bake at 350 degrees for 40-45 minutes. Ice with Orange Juice Cake Icing (see below) immediately after removing from oven.
Orange Juice Cake Glaze
1 stick butter
1 c. sugar
1/2 c. orange juice
Boil for 2 minutes in a saucepan. Pour on upside-down-in-pan cake immediately after taking it out of oven. Let sit for 30 minutes and remove from pan.
*5/3/2014 - We made this tonight for guests, and I was reminded of how absolutely moist and delicious this cake it. We love it! After turning the cake out of the pan and letting it cool completely, I added a little orange juice glaze for looks. I don't think it's necessary; the cake is sweet and moist without it, but it was a fun additional nonetheless. I mixed 1 c. powdered sugar with just a little bit of orange juice (probably about 2 T.) until it was the consistency I wanted, and then drizzled over the cake. Yum!
1 box Yellow Butter Cake
1 box instant vanilla pudding (small box)
1 cup Orange Juice
1/2 cup canola oil
4 eggs
Mix all the ingredients together for 4 minutes on medium speed and pour into greased bundt pan. Bake at 350 degrees for 40-45 minutes. Ice with Orange Juice Cake Icing (see below) immediately after removing from oven.
Orange Juice Cake Glaze
1 stick butter
1 c. sugar
1/2 c. orange juice
Boil for 2 minutes in a saucepan. Pour on upside-down-in-pan cake immediately after taking it out of oven. Let sit for 30 minutes and remove from pan.
*5/3/2014 - We made this tonight for guests, and I was reminded of how absolutely moist and delicious this cake it. We love it! After turning the cake out of the pan and letting it cool completely, I added a little orange juice glaze for looks. I don't think it's necessary; the cake is sweet and moist without it, but it was a fun additional nonetheless. I mixed 1 c. powdered sugar with just a little bit of orange juice (probably about 2 T.) until it was the consistency I wanted, and then drizzled over the cake. Yum!
Wyatt Family Carrot Pineapple Cake
3 c. flour
2 c. granulated sugar
1 tsp. salt
1 tsp. baking soda
2 tsp. cinnamon
2 c. grated carrots
1 c. crushed pineapple, undrained
3 well-beaten eggs
2 tsp. vanilla
1 1/2 c. vegetable oil
1 c. chopped walnuts or pecans
Stir together in a large mixing bowl: flour, sugar, salt, baking soda, and cinnamon. Make a hole in the center of dry ingredients and add grated carrots and pineapple, well-beaten eggs, vanilla, oil, and nuts. Mix by hand until well blended. This should be a very stiff batter. Bake in a 9x13 cake pan that is greased and floured for about 40 minutes at 350 degrees. Cool and frost with your favorite cream cheese frosting.
2 c. granulated sugar
1 tsp. salt
1 tsp. baking soda
2 tsp. cinnamon
2 c. grated carrots
1 c. crushed pineapple, undrained
3 well-beaten eggs
2 tsp. vanilla
1 1/2 c. vegetable oil
1 c. chopped walnuts or pecans
Stir together in a large mixing bowl: flour, sugar, salt, baking soda, and cinnamon. Make a hole in the center of dry ingredients and add grated carrots and pineapple, well-beaten eggs, vanilla, oil, and nuts. Mix by hand until well blended. This should be a very stiff batter. Bake in a 9x13 cake pan that is greased and floured for about 40 minutes at 350 degrees. Cool and frost with your favorite cream cheese frosting.
Coke Cake
If I remember right, this is Brittany’s Favorite!
2 c. sugar
2 1/2 c. flour
1 c. mini marshmallows
1 c. margarine
3 tsp. cocoa
1 c. coke
2 eggs
1 c. buttermilk
1 tsp. salt
1 tsp. soda
1 tsp. vanilla
In a large bowl, mix sugar, flour, and marshmallows. On the stove, bring the margarine, cocoa, and coke to a boil. Mix into the dry ingredients. Add eggs, buttermilk, salt, soda, and vanilla. Mix and bake in a greased 9 x 13 pan at 350 degrees for 40 minutes. Frost with Coke Cake frosting while still warm.
Coke Cake Frosting
1 cube margarine
3 tsp. cocoa
6 tsp. coke
1 tsp. vanilla
2 1/2 c. powdered sugar
Boil the margarine, cocoa and coke. Remove from heat and add the powdered sugar and vanilla. Pour over warm coke cake.
2 c. sugar
2 1/2 c. flour
1 c. mini marshmallows
1 c. margarine
3 tsp. cocoa
1 c. coke
2 eggs
1 c. buttermilk
1 tsp. salt
1 tsp. soda
1 tsp. vanilla
In a large bowl, mix sugar, flour, and marshmallows. On the stove, bring the margarine, cocoa, and coke to a boil. Mix into the dry ingredients. Add eggs, buttermilk, salt, soda, and vanilla. Mix and bake in a greased 9 x 13 pan at 350 degrees for 40 minutes. Frost with Coke Cake frosting while still warm.
Coke Cake Frosting
1 cube margarine
3 tsp. cocoa
6 tsp. coke
1 tsp. vanilla
2 1/2 c. powdered sugar
Boil the margarine, cocoa and coke. Remove from heat and add the powdered sugar and vanilla. Pour over warm coke cake.
White Texas Sheet Cake
Mom discovered this recipe awhile back, and it has become one of our all-time favorite desserts ever. This is BY FAR my most asked-for recipe.
2 c. butter
2 c. water
4 c. flour
2 c. sugar
4 eggs, beaten
1 c. sour cream
2 tsp. almond extract (Melissa and Jenn have also tried vanilla, instead, which is also yummy. Though Jenn thinks the almond extract is preferable)
2 tsp. salt
2 tsp. baking soda
Boil water and butter. Set aside. Mix everything else together in a bowl. Add the water and butter. Bake at 375 degrees for 20 – 22 minutes in a sheet cake pan.
White Texas Sheet Cake Frosting
1/2 c. butter
1/4 c. milk
4 1/2 c. powdered sugar
1/2 tsp. almond extract (again, vanilla could be substituted.)
1 c. chopped nuts
Heat milk and butter to boiling. Put in a bowl and add the other ingredients. Spread over cooled cake and serve.
2 c. butter
2 c. water
4 c. flour
2 c. sugar
4 eggs, beaten
1 c. sour cream
2 tsp. almond extract (Melissa and Jenn have also tried vanilla, instead, which is also yummy. Though Jenn thinks the almond extract is preferable)
2 tsp. salt
2 tsp. baking soda
Boil water and butter. Set aside. Mix everything else together in a bowl. Add the water and butter. Bake at 375 degrees for 20 – 22 minutes in a sheet cake pan.
White Texas Sheet Cake Frosting
1/2 c. butter
1/4 c. milk
4 1/2 c. powdered sugar
1/2 tsp. almond extract (again, vanilla could be substituted.)
1 c. chopped nuts
Heat milk and butter to boiling. Put in a bowl and add the other ingredients. Spread over cooled cake and serve.
Banana Cream Pie
1/2 c. milk
1 (3 oz.) package instant vanilla pudding mix (don’t make the mix – just use the powder)
1 c. vanilla ice cream
Bananas
1 9-inch graham cracker crust
Mix the milk, pudding mix, and ice cream together and blend until smooth. Meanwhile, slice a layer of bananas into a graham cracker crust. Pour the blended ice cream mixture over the layer of bananas. Refrigerate for 2 hours. Top with cool whip and serve.
1 (3 oz.) package instant vanilla pudding mix (don’t make the mix – just use the powder)
1 c. vanilla ice cream
Bananas
1 9-inch graham cracker crust
Mix the milk, pudding mix, and ice cream together and blend until smooth. Meanwhile, slice a layer of bananas into a graham cracker crust. Pour the blended ice cream mixture over the layer of bananas. Refrigerate for 2 hours. Top with cool whip and serve.
The Best Ever Graham Cracker Crust
Once you try this, you will never want to buy the store-bought kind again. Delicious and a little chewy!
1 1/2 c. cinnamon flavored graham cracker crumbs
1/3 c. butter, melted
3 T. white sugar
1-2 egg yolks, beaten
Preheat the oven to 350 degrees. In a medium bowl, mix together the graham cracker crumbs, melted butter and sugar. If desired, set aside 3 T. of this mixture for topping the pie. Press the remaining mixture firmly into the bottom and sides of a 9-inch pie pan. Using a pastry brush, brush the surface with the beaten egg yolk. (If you don’t have a pastry brush, you can use your fingers covered in plastic wrap or in a sandwich baggie to brush on the egg yoke. Just be very gentle!) Bake in a preheated oven for 10 minutes or until lightly browned.
1 1/2 c. cinnamon flavored graham cracker crumbs
1/3 c. butter, melted
3 T. white sugar
1-2 egg yolks, beaten
Preheat the oven to 350 degrees. In a medium bowl, mix together the graham cracker crumbs, melted butter and sugar. If desired, set aside 3 T. of this mixture for topping the pie. Press the remaining mixture firmly into the bottom and sides of a 9-inch pie pan. Using a pastry brush, brush the surface with the beaten egg yolk. (If you don’t have a pastry brush, you can use your fingers covered in plastic wrap or in a sandwich baggie to brush on the egg yoke. Just be very gentle!) Bake in a preheated oven for 10 minutes or until lightly browned.
Melissa’s Yummy, Easy Cheesecake
8 oz. cream cheese, softened
8 oz. Cool Whip
1 c. sour cream
1/3 c. sugar
2 tsp. vanilla
Blend all ingredients well together and put in a graham cracker crust. Top with your favorite toppings, such as fruit pie filling or chocolate syrup.
8 oz. Cool Whip
1 c. sour cream
1/3 c. sugar
2 tsp. vanilla
Blend all ingredients well together and put in a graham cracker crust. Top with your favorite toppings, such as fruit pie filling or chocolate syrup.
Scotcharoos
One of our family's favorites that we like to always have on hand.
1 c. sugar
1 c. corn syrup
1 c. peanut butter
6 c. Rice Krispies
1 c. chocolate chips
1 c. butterscotch chips
Stir sugar and corn syrup together in a saucepan over medium heat. As soon as it starts to boil, remove from heat and stir in the peanut butter first, and then the Rice Krispies. Press into a buttered cake pan. Melt the chocolate chips and butterscotch chips in the microwave, stirring frequently. Spread over the top.
1 c. sugar
1 c. corn syrup
1 c. peanut butter
6 c. Rice Krispies
1 c. chocolate chips
1 c. butterscotch chips
Stir sugar and corn syrup together in a saucepan over medium heat. As soon as it starts to boil, remove from heat and stir in the peanut butter first, and then the Rice Krispies. Press into a buttered cake pan. Melt the chocolate chips and butterscotch chips in the microwave, stirring frequently. Spread over the top.
Tyler's Homecoming Luncheon Bars
Otherwise known as Rocky Road Brownies, mom served these yummy treats at Tyler's missionary homecoming luncheon.
1/2 c. butter or margarine
1/4 c. buttermilk
1 c. semi-sweet chocolate chips
1/2 c. unsweetened cocoa
1 tsp. vanilla
1 c. sugar
1 c. miniature marshmallows
1 egg
1/2 c. flour
1 c. chopped walnuts
Preheat oven to 350 degrees. Lightly grease 8x8x2 square pan. Combine butter and cocoa in medium sized heavy saucepan over low heat, stirring constantly until smooth. Remove from heat; stir in sugar, egg, flour, buttermilk and vanilla. Mix until smooth. Spread batter evenly in prepared pan. Bake 25 min. or until center feels dry. Remove from oven; sprinkle marshmallows, walnuts and chocolate chips over top. Return to oven for 3-5 minutes or just until topping is warmed enough to hold together. Cool in pan on wire rack.
1/2 c. butter or margarine
1/4 c. buttermilk
1 c. semi-sweet chocolate chips
1/2 c. unsweetened cocoa
1 tsp. vanilla
1 c. sugar
1 c. miniature marshmallows
1 egg
1/2 c. flour
1 c. chopped walnuts
Preheat oven to 350 degrees. Lightly grease 8x8x2 square pan. Combine butter and cocoa in medium sized heavy saucepan over low heat, stirring constantly until smooth. Remove from heat; stir in sugar, egg, flour, buttermilk and vanilla. Mix until smooth. Spread batter evenly in prepared pan. Bake 25 min. or until center feels dry. Remove from oven; sprinkle marshmallows, walnuts and chocolate chips over top. Return to oven for 3-5 minutes or just until topping is warmed enough to hold together. Cool in pan on wire rack.
Mom's Famous Pumpkin Rolls
I remember mom making these for neighbor gifts at Christmas time. She'd roll each pumpkin roll up in a cute holiday handtowel. These were served at mom and dad's wedding reception.
3 eggs
1 c. sugar
1 tsp. lemon juice
2/3 c. pumpkin
3/4 c. flour
1 tsp. baking powder
1/2 tsp. salt
2 tsp. cinnamon
nuts (optional)
Beat eggs until frothy. Add sugar, lemon juice, and pumpkin. Mix well and add flour, baking powder, cinnamon and salt. Line a cookie sheet with waxed paper. Pour mixture onto cookie sheet. Sprinkle nuts on the top, if desired. Bake at 350 degrees for 15 minutes. Sprinkle a dishtowel with powdered sugar and lay on top of warm pumpkin roll cake. Flip the pumpkin roll over out of pan and peel off waxed paper. Roll the towel and cake up while warm. Allow cake to cool. Unroll carefully, frost with pumpkin roll frosting, and roll back up without towel. Slice up and serve.
Pumpkin Roll Frosting
1 c. powdered sugar
2 tsp. vanilla
8 oz. cream cheese
4 tsp. margarine
Soften cream cheese and margarine. Mix together. Add the powdered sugar and vanilla.
3 eggs
1 c. sugar
1 tsp. lemon juice
2/3 c. pumpkin
3/4 c. flour
1 tsp. baking powder
1/2 tsp. salt
2 tsp. cinnamon
nuts (optional)
Beat eggs until frothy. Add sugar, lemon juice, and pumpkin. Mix well and add flour, baking powder, cinnamon and salt. Line a cookie sheet with waxed paper. Pour mixture onto cookie sheet. Sprinkle nuts on the top, if desired. Bake at 350 degrees for 15 minutes. Sprinkle a dishtowel with powdered sugar and lay on top of warm pumpkin roll cake. Flip the pumpkin roll over out of pan and peel off waxed paper. Roll the towel and cake up while warm. Allow cake to cool. Unroll carefully, frost with pumpkin roll frosting, and roll back up without towel. Slice up and serve.
Pumpkin Roll Frosting
1 c. powdered sugar
2 tsp. vanilla
8 oz. cream cheese
4 tsp. margarine
Soften cream cheese and margarine. Mix together. Add the powdered sugar and vanilla.
Jenn's Favorite Lemon Cookies
1 lemon cake mix
2 c. Cool Whip
1 egg
1/2 c. powdered sugar
Stir cake mix, Cool Whip, and egg together until mixed well. Coat balls of cookie dough with powdered sugar. Bake 10 – 12 minutes until light brown at 350 degrees.
2 c. Cool Whip
1 egg
1/2 c. powdered sugar
Stir cake mix, Cool Whip, and egg together until mixed well. Coat balls of cookie dough with powdered sugar. Bake 10 – 12 minutes until light brown at 350 degrees.
Quick and Easy Pumpkin Cookies
1 dry spice cake mix
15 oz. can of pumpkin
chocolate chips
Combine the cake mix and pumpkin. Add chocolate chips. Bake at 375 degrees for 10 – 12 minutes.
15 oz. can of pumpkin
chocolate chips
Combine the cake mix and pumpkin. Add chocolate chips. Bake at 375 degrees for 10 – 12 minutes.
Grandma Thurston's Pumpkin Cookies
6 c. flour
3 c. oats
3 tsp. soda
3 tsp. cinnamon
1 1/2 tsp. salt
3 c. butter (soft)
3 c. brown sugar
3 c. sugar
3 eggs (slightly beaten)
3 tsp. vanilla
3 c. pumpkin (1 large can)
3 c. chocolate chips
nuts (optional)
raisins (optional)
Combine flour, oats, soda, cinnamon, and salt. In a separate bowl, cream butter and gradually add sugar. Beat until light and fluffy. Add eggs and vanilla. Alternately add dry ingredients and pumpkin to the mixture, mixing continually. Add chocolate chips, nuts, and raisins, if desired. Bake at 350 degrees for 15 minutes, or until done. You may need to monitor the baking time.
3 c. oats
3 tsp. soda
3 tsp. cinnamon
1 1/2 tsp. salt
3 c. butter (soft)
3 c. brown sugar
3 c. sugar
3 eggs (slightly beaten)
3 tsp. vanilla
3 c. pumpkin (1 large can)
3 c. chocolate chips
nuts (optional)
raisins (optional)
Combine flour, oats, soda, cinnamon, and salt. In a separate bowl, cream butter and gradually add sugar. Beat until light and fluffy. Add eggs and vanilla. Alternately add dry ingredients and pumpkin to the mixture, mixing continually. Add chocolate chips, nuts, and raisins, if desired. Bake at 350 degrees for 15 minutes, or until done. You may need to monitor the baking time.
Peanut Butter Kiss Cookies
Dad's favorite cookies
1/2 c. sugar
1/2 c. packed brown sugar
1/2 c. shortening
1/2 c. peanut butter
1 egg
1 1/4 c. flour
3/4 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. salt
bag of Hershey’s Kisses
Heat oven to 375 degrees. Mix sugars, shortening, peanut butter, and egg. Stir in flour, soda, powder, and salt. Roll into balls and flatten the tops with the bottom of a fork. Bake on ungreased cookie sheet 8 – 10 minutes. While still warm, press a chocolate kiss into the center of each cookie.
1/2 c. sugar
1/2 c. packed brown sugar
1/2 c. shortening
1/2 c. peanut butter
1 egg
1 1/4 c. flour
3/4 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. salt
bag of Hershey’s Kisses
Heat oven to 375 degrees. Mix sugars, shortening, peanut butter, and egg. Stir in flour, soda, powder, and salt. Roll into balls and flatten the tops with the bottom of a fork. Bake on ungreased cookie sheet 8 – 10 minutes. While still warm, press a chocolate kiss into the center of each cookie.
No-Bake Cookies
A common FHE treat around our house!
1/2 c. margarine
1 1/2 c. sugar
1/2 c. brown sugar
1/2 c. milk
1/2 c. cocoa
dash of salt
1/2 c. peanut butter
1 tsp. vanilla
3 c. quick oats
1/2 c. flour
In a saucepan, combine the margarine, sugar, brown sugar, milk, cocoa and salt. Bring to a boil on low heat. Boil for 1 minute. Remove from heat and add the peanut butter, vanilla, oats and flour. Stir until well mixed. Using 2 spoons, drop on a cookie sheet lines with waxed paper. Let cool completely. Eat and enjoy.
1/2 c. margarine
1 1/2 c. sugar
1/2 c. brown sugar
1/2 c. milk
1/2 c. cocoa
dash of salt
1/2 c. peanut butter
1 tsp. vanilla
3 c. quick oats
1/2 c. flour
In a saucepan, combine the margarine, sugar, brown sugar, milk, cocoa and salt. Bring to a boil on low heat. Boil for 1 minute. Remove from heat and add the peanut butter, vanilla, oats and flour. Stir until well mixed. Using 2 spoons, drop on a cookie sheet lines with waxed paper. Let cool completely. Eat and enjoy.
Reynolds' Monster Cookies
This is a Reynolds' family favorite.
2 cubes margarine
2 1/4 c. brown sugar
6 eggs
2 c. sugar
1 T. corn syrup
4 tsp. baking soda
1 tsp. vanilla
3 c. peanut butter
1 1/2 c. nuts
1 1/2 c. chocolate chips
1 c. of M&M’s
9 c. oatmeal
Cream the margarine and brown sugar together. In a separate bowl, beat the eggs, sugar, corn syrup, baking soda and vanilla. Add the egg mixture to the margarine mixture. Add peanut butter, nuts, chips, and M&M’s. Gradually stir in the oatmeal. Bake for 8 – 10 minutes at 350 degrees. Delicious!
2 cubes margarine
2 1/4 c. brown sugar
6 eggs
2 c. sugar
1 T. corn syrup
4 tsp. baking soda
1 tsp. vanilla
3 c. peanut butter
1 1/2 c. nuts
1 1/2 c. chocolate chips
1 c. of M&M’s
9 c. oatmeal
Cream the margarine and brown sugar together. In a separate bowl, beat the eggs, sugar, corn syrup, baking soda and vanilla. Add the egg mixture to the margarine mixture. Add peanut butter, nuts, chips, and M&M’s. Gradually stir in the oatmeal. Bake for 8 – 10 minutes at 350 degrees. Delicious!
Tyler's Double-Chocolate Chip Cookies
Last I checked, these were Tyler's favorite cookies!
1 devil’s food cake mix
1/2 c. butter, softened
1 tsp. vanilla
2 eggs
1/2 c. chopped nuts
1 c. semisweet chocolate chips
Preheat the oven to 350 degrees. Beat half of the dry cake mix, the butter, vanilla, and eggs in a large bowl on medium speed until smooth. Stir in remaining cake mix, the nuts and chocolate chips. Drop onto an ungreased cookie sheet and bake for 10 to 12 minutes.
1 devil’s food cake mix
1/2 c. butter, softened
1 tsp. vanilla
2 eggs
1/2 c. chopped nuts
1 c. semisweet chocolate chips
Preheat the oven to 350 degrees. Beat half of the dry cake mix, the butter, vanilla, and eggs in a large bowl on medium speed until smooth. Stir in remaining cake mix, the nuts and chocolate chips. Drop onto an ungreased cookie sheet and bake for 10 to 12 minutes.
Darla's Chocolate Chip Cookies
These are a staple around Jenn's house; by far our favorite cookie!
1 c. butter
1 c. shortening
2 c. brown sugar
1 c. sugar
4 eggs
5 c. flour
2 tsp. salt
2 tsp. vanilla
2 tsp. baking soda
2 c. chocolate chips
1 c. walnuts
Cream together the butter, shortening, and sugars. Adds eggs. Continue mixing and add the remainder of the ingredients. Bake at 350 degrees for 8 – 10 minutes.
*Jenn's notes: I never add walnuts. I always add quite a bit of extra flour. Like almost a cup extra, but I just add small amounts at a time until the dough is stiff enough to roll into a ball easily without sticking to my hands. I also like LOTS of chocolate chips. I bake for exactly 8 minutes, then pull them out of the oven. They will look underdone. Trust me. Leave them on the baking sheet for 5 minutes and then transfer to a cooling rack. These are the softest, yummiest cookies EVER! :)
1 c. butter
1 c. shortening
2 c. brown sugar
1 c. sugar
4 eggs
5 c. flour
2 tsp. salt
2 tsp. vanilla
2 tsp. baking soda
2 c. chocolate chips
1 c. walnuts
Cream together the butter, shortening, and sugars. Adds eggs. Continue mixing and add the remainder of the ingredients. Bake at 350 degrees for 8 – 10 minutes.
*Jenn's notes: I never add walnuts. I always add quite a bit of extra flour. Like almost a cup extra, but I just add small amounts at a time until the dough is stiff enough to roll into a ball easily without sticking to my hands. I also like LOTS of chocolate chips. I bake for exactly 8 minutes, then pull them out of the oven. They will look underdone. Trust me. Leave them on the baking sheet for 5 minutes and then transfer to a cooling rack. These are the softest, yummiest cookies EVER! :)
Taco Soup
If I remember correctly, mom was served this recipe at a school lunch bunch, and then it became a family favorite. This is our traditional Halloween dinner!
1 lb. hamburger, browned
1 large can stewed tomatoes
1 can garbanzo beans
1 can kidney beans
1 can corn
1 package taco seasoning
Any other beans you want to add
Sour cream and/or grated cheese
Tortilla chips
Combine all the ingredients, except sour cream, cheese, and chips, in a large pot and warm on the stovetop until hot and bubbly. Serve hot with sour cream and grated cheese on the top. Scoop up with tortilla chips.
1 lb. hamburger, browned
1 large can stewed tomatoes
1 can garbanzo beans
1 can kidney beans
1 can corn
1 package taco seasoning
Any other beans you want to add
Sour cream and/or grated cheese
Tortilla chips
Combine all the ingredients, except sour cream, cheese, and chips, in a large pot and warm on the stovetop until hot and bubbly. Serve hot with sour cream and grated cheese on the top. Scoop up with tortilla chips.
Shredded Beef for Tacos
1 (4 pound) frozen rump roast
1 c. chicken broth
2 (7.75 ounce) cans Mexican style hot tomato sauce (I’ve used plain tomato sauce, and it is good, too!)
3 tablespoons crushed garlic
salt and ground black pepper to taste
1 bunch green onions, chopped
1 c. chopped fresh cilantro
Place the frozen roast in the slow cooker. Pour the broth and tomato sauce over the top. Season with garlic, and salt and pepper to taste. Cover, and cook on Low for 9 hours. When done, the roast should shred easily with a fork. Shred the roast into the juices, and mix in the chopped green onions and cilantro. Serve in tacos, enchiladas, quesadillas, salads . . . you name it!
We like to make big batches of this and then freeze it in freezer bags for quick use when we feel like Mexican food!
1 c. chicken broth
2 (7.75 ounce) cans Mexican style hot tomato sauce (I’ve used plain tomato sauce, and it is good, too!)
3 tablespoons crushed garlic
salt and ground black pepper to taste
1 bunch green onions, chopped
1 c. chopped fresh cilantro
Place the frozen roast in the slow cooker. Pour the broth and tomato sauce over the top. Season with garlic, and salt and pepper to taste. Cover, and cook on Low for 9 hours. When done, the roast should shred easily with a fork. Shred the roast into the juices, and mix in the chopped green onions and cilantro. Serve in tacos, enchiladas, quesadillas, salads . . . you name it!
We like to make big batches of this and then freeze it in freezer bags for quick use when we feel like Mexican food!
Shepherd's Pie
I think Tara created this exact version of shepherd's pie, and it has become our family's favorite!
1 1/2 lbs. ground beef or turkey
1 onion, chopped
1 can cream of celery soup
1/2 soup can of milk
2 cans green beans, heated and drained
1 c. frozen carrots and corn (optional)
6-8 cups mashed potatoes
1 c. cheese, grated
If you haven't done so yet: wash, peel and chop potatoes and place into large pot of boiling water so you can make mashed potatoes.
Brown the meat and onion together. Drain, if needed. Add the soup and milk to consistency of gravy. Place in a 9x13 pan. Drain the hot beans and spread on top of the meat mixture. Spoon the mashed potatoes on top and top with grated cheese. Bake at 375 degrees for 30 to 40 minutes.
1 1/2 lbs. ground beef or turkey
1 onion, chopped
1 can cream of celery soup
1/2 soup can of milk
2 cans green beans, heated and drained
1 c. frozen carrots and corn (optional)
6-8 cups mashed potatoes
1 c. cheese, grated
If you haven't done so yet: wash, peel and chop potatoes and place into large pot of boiling water so you can make mashed potatoes.
Brown the meat and onion together. Drain, if needed. Add the soup and milk to consistency of gravy. Place in a 9x13 pan. Drain the hot beans and spread on top of the meat mixture. Spoon the mashed potatoes on top and top with grated cheese. Bake at 375 degrees for 30 to 40 minutes.
Mom's Stroganoff
A cheap, hearty, quick regular meal around our house.
2 lbs. ground hamburger
1 – 2 cans cream of mushroom soup
1 c. sour cream
1 tsp. salt
1 tsp. pepper
milk
Brown the hamburger and drain off the excess juice. Mix in the soup, sour cream, salt and pepper over medium heat until warmed through. Add milk until the consistency is right. Serve over hot noodles, rice, or baked potatoes.
**I like to brown the hamburger with diced onion.
This is a great freezer meal. Just freeze the leftovers in a gallon-sized bag for a quick weeknight meal.
2 lbs. ground hamburger
1 – 2 cans cream of mushroom soup
1 c. sour cream
1 tsp. salt
1 tsp. pepper
milk
Brown the hamburger and drain off the excess juice. Mix in the soup, sour cream, salt and pepper over medium heat until warmed through. Add milk until the consistency is right. Serve over hot noodles, rice, or baked potatoes.
**I like to brown the hamburger with diced onion.
This is a great freezer meal. Just freeze the leftovers in a gallon-sized bag for a quick weeknight meal.
Yummy Saucy Meatballs
This is one of Gerald's favorite meals!
1 egg, beaten
5 oz. evaporated milk
1 c. quick oats
1/2 c. chopped onion
1 tsp. salt
1 tsp. chili powder
1/4 tsp. pepper
1 or 1 1/2 lbs. ground beef
1 c. ketchup
3/4 c. brown sugar
1/4 tsp. garlic powder
rice on the side
Mix the egg, evaporated milk, quick oats, onion, salt, chili powder, pepper, and beef together in a mixing bowl. Form into 1-inch balls. Bake in a 9x13 ungreased pan at 350 degrees, uncovered, for about 20 minutes. Meanwhile, bring the ketchup, brown sugar and garlic powder to a boil. Reduce heat and simmer for 2 minutes. Pour over meatballs after they have cooked for 20 minutes, and cook again in the oven for 12 minutes more. Serve over rice. Delicious!
This is a great freezer meal!
1 egg, beaten
5 oz. evaporated milk
1 c. quick oats
1/2 c. chopped onion
1 tsp. salt
1 tsp. chili powder
1/4 tsp. pepper
1 or 1 1/2 lbs. ground beef
1 c. ketchup
3/4 c. brown sugar
1/4 tsp. garlic powder
rice on the side
Mix the egg, evaporated milk, quick oats, onion, salt, chili powder, pepper, and beef together in a mixing bowl. Form into 1-inch balls. Bake in a 9x13 ungreased pan at 350 degrees, uncovered, for about 20 minutes. Meanwhile, bring the ketchup, brown sugar and garlic powder to a boil. Reduce heat and simmer for 2 minutes. Pour over meatballs after they have cooked for 20 minutes, and cook again in the oven for 12 minutes more. Serve over rice. Delicious!
This is a great freezer meal!
Grandma's Porcupine Meatballs
1 lb. hamburger
1/3 c. uncooked rice
1 egg
1 T. Worcestershire sauce
salt, pepper, and onion salt to taste
1 can tomato soup
1/2 c. water
Mix all ingredients EXCEPT soup and water. Form 1-inch balls. Place in baking pan. Mix soup and water and pour over meatballs. Bake at 350 degrees for 30 minutes.
These make a great freezer meal!
1/3 c. uncooked rice
1 egg
1 T. Worcestershire sauce
salt, pepper, and onion salt to taste
1 can tomato soup
1/2 c. water
Mix all ingredients EXCEPT soup and water. Form 1-inch balls. Place in baking pan. Mix soup and water and pour over meatballs. Bake at 350 degrees for 30 minutes.
These make a great freezer meal!
Grandma Kaye's Scrumptious Roast
1 roast – the best ones are Eye of the Round, Rump Roast, or Sirloin Tip.
Oil
Salt and pepper
Put a little oil in the bottom of a roasting pan and put the roast on top of that - the fat side should always be up. If there is hardly any fat then I roll it around in the oil to moisten it all over. Then salt generously and pepper the top and put it in the oven at 325 degrees. Bake it for 20 minutes per pound for a rare roast, 25 - 30 minutes per pound for a medium roast, and 35 minutes per pound for a well-done roast. NOTE: If it is a pot roast, it will need to be done with water. Pork roast is also done the same way in the oven - just make sure it is well done!
Oil
Salt and pepper
Put a little oil in the bottom of a roasting pan and put the roast on top of that - the fat side should always be up. If there is hardly any fat then I roll it around in the oil to moisten it all over. Then salt generously and pepper the top and put it in the oven at 325 degrees. Bake it for 20 minutes per pound for a rare roast, 25 - 30 minutes per pound for a medium roast, and 35 minutes per pound for a well-done roast. NOTE: If it is a pot roast, it will need to be done with water. Pork roast is also done the same way in the oven - just make sure it is well done!
Jennifer's Sweet Pork
Ah, these 'Cafe Rio' salads are undoubtedly my favorite meal. Here is the meat recipe we use:
Use on burritos, tacos, quesadillas, enchiladas, taco salad, or anything you want!
3 lb. Pork roast (butt or shoulder)
1 c. Worcestershire sauce
1 tsp. dried oregano
1 tsp. powdered ginger
1 tsp. salt
1 tsp. chili powder
1 tsp. garlic powder
2 T. dried minced onions
Cook all ingredients in a crock-pot all day. One hour before serving, remove roast and shred it, dump out cooking juices. Put shredded pork back into crock-pot and add:
1 c. dark brown sugar
1 c. red enchilada sauce
Serve hot in tortillas or tacos. Top with lettuce, tomatoes, beans, cheese, sour cream, guacamole, salsa, taco sauce, or your other favorite Mexican toppings.
How I eat this: put a warm flour tortilla in a pie dish. Heap some meat on top, followed by Lime Rice, black beans, lettuce, tomatoes, guac, sour cream, salsa and any other desired toppings. Top with Green Tomatillo Dressing. YUM!
This recipe makes enough that we almost always freeze the leftovers. We love pulling some sweet pork out of the freezer for a quick and delicious meal on a busy night!
Use on burritos, tacos, quesadillas, enchiladas, taco salad, or anything you want!
3 lb. Pork roast (butt or shoulder)
1 c. Worcestershire sauce
1 tsp. dried oregano
1 tsp. powdered ginger
1 tsp. salt
1 tsp. chili powder
1 tsp. garlic powder
2 T. dried minced onions
Cook all ingredients in a crock-pot all day. One hour before serving, remove roast and shred it, dump out cooking juices. Put shredded pork back into crock-pot and add:
1 c. dark brown sugar
1 c. red enchilada sauce
Serve hot in tortillas or tacos. Top with lettuce, tomatoes, beans, cheese, sour cream, guacamole, salsa, taco sauce, or your other favorite Mexican toppings.
How I eat this: put a warm flour tortilla in a pie dish. Heap some meat on top, followed by Lime Rice, black beans, lettuce, tomatoes, guac, sour cream, salsa and any other desired toppings. Top with Green Tomatillo Dressing. YUM!
This recipe makes enough that we almost always freeze the leftovers. We love pulling some sweet pork out of the freezer for a quick and delicious meal on a busy night!
Sauteed Pasta Bar
Mom learned this recipe from a friend, and it has become a family favorite!
1 lb. Italian sausage
1 or more varieties pasta noodles
garlic, minced
pesto
any vegetables or toppings you might like in pasta, such as tomatoes, green peppers, mushrooms, olives, etc.
1 or more varieties of pasta sauce, homemade or from the jar, warmed
olive oil
Roll the Italian sausage into 1-inch balls and cook thoroughly. (This step can be done even the day before.) Shortly before serving, cook the pasta noodles until done. Have each person assemble in their individual bowl their choice of noodles, the garlic to taste, the pesto to taste, and any vegetables they want. Heat approximately 2 T. of olive oil in a sauté pan. Dump one person’s assembled pasta bowl in the hot oil and sauté for about 5 minutes or until warmed through and mixed well. Remove from the pan and return to the bowl. Top with the pasta sauce of your choice. Eat. Yummy!
1 lb. Italian sausage
1 or more varieties pasta noodles
garlic, minced
pesto
any vegetables or toppings you might like in pasta, such as tomatoes, green peppers, mushrooms, olives, etc.
1 or more varieties of pasta sauce, homemade or from the jar, warmed
olive oil
Roll the Italian sausage into 1-inch balls and cook thoroughly. (This step can be done even the day before.) Shortly before serving, cook the pasta noodles until done. Have each person assemble in their individual bowl their choice of noodles, the garlic to taste, the pesto to taste, and any vegetables they want. Heat approximately 2 T. of olive oil in a sauté pan. Dump one person’s assembled pasta bowl in the hot oil and sauté for about 5 minutes or until warmed through and mixed well. Remove from the pan and return to the bowl. Top with the pasta sauce of your choice. Eat. Yummy!
Jennifer's Pork Chops
butter
water
2 – 3 cans cream of mushroom soup
4 – 6 pork chops
Melt the butter in a frying pan over medium heat. Add the pork chops and brown on both sides. Put about 1/4 inch of water in the bottom of the pan, cover, and let simmer for 30 – 45 minutes, turning occasionally. Add the cream of mushroom soup, and mix well with pork chop drippings. Cook another 5 – 10 minutes, or until chops are done. Serve the mushroom soup gravy over potatoes.
water
2 – 3 cans cream of mushroom soup
4 – 6 pork chops
Melt the butter in a frying pan over medium heat. Add the pork chops and brown on both sides. Put about 1/4 inch of water in the bottom of the pan, cover, and let simmer for 30 – 45 minutes, turning occasionally. Add the cream of mushroom soup, and mix well with pork chop drippings. Cook another 5 – 10 minutes, or until chops are done. Serve the mushroom soup gravy over potatoes.
Mom's Fried Pork Chops
1 slightly beaten egg OR milk
1/2 c. flour
Season All
Oil or butter
Heat butter or oil in frying pan. Mix together flour, season-all, and any other seasonings to taste. Dip raw pork chops into the egg or milk, then into flour mixture. Fry until crispy and well done on both sides.
1/2 c. flour
Season All
Oil or butter
Heat butter or oil in frying pan. Mix together flour, season-all, and any other seasonings to taste. Dip raw pork chops into the egg or milk, then into flour mixture. Fry until crispy and well done on both sides.
Luncheon Chicken Salad
I know we eat these at family gatherings fairly often. I remember we served them at Katelee's baby blessing lunch. These are so yummy!
2 c. cooked cubed chicken
2 c. diced celery
2 c. grapes, whole or sliced
2 c. diced apples
1 c. chopped nuts
1 c. mayo
1 c. Miracle Whip
1/2 tsp. curry
croissants, tortillas or bread
Mix mayo and miracle whip and add the curry. When ready to serve, mix together all ingredients. Serve as a salad on lettuce leaves, or on crescent rolls, in flour tortillas, or on pita bread.
2 c. cooked cubed chicken
2 c. diced celery
2 c. grapes, whole or sliced
2 c. diced apples
1 c. chopped nuts
1 c. mayo
1 c. Miracle Whip
1/2 tsp. curry
croissants, tortillas or bread
Mix mayo and miracle whip and add the curry. When ready to serve, mix together all ingredients. Serve as a salad on lettuce leaves, or on crescent rolls, in flour tortillas, or on pita bread.
BBQ Chicken Pizza
Funny story: We made this again this month when Tyler and Taylor came to visit for a night. Only, the yeast I used in the pizza dough was getting old, and the dough didn't rise. :( It was time to eat, and we were all hungry. Gerald had the idea to call the Papa Murphey's across the street and see if they would sell us some dough. In turns out they do that! You can go in and buy any sized pizza dough-only for $2 even. It comes already all rolled out on their cardboard baking trays. Hooray! I think making homemade pizza just got a lot more fun, knowing that fact!
Pizza Dough:
Go across the street and buy Papa Murphey's already rolled out pizza dough! Okay, if you want to make your own, here is the recipe.
1 tsp. yeast
1/2 c. plus 1 T. warm water
1 1/2 c. flour
2 tsp. sugar
1 tsp. salt
1 T. extra virgin olive oil
Dissolve yeast in water and set aside for 5 - 10 minutes. Place dry ingredients in mixing bowl; mix well. Make well in middle and pour in yeast mixture and olive oil. Use wooden spoon to combine ingredients. Lightly oil hands and knead the dough for 5 minutes. When done dough should be slightly tacky. Lightly oil dough ball and interior of glass bowl. Place dough in bowl and seal bowl with plastic wrap; seal airtight. Set aside at room temperature to rise until double, about 1 1/2 to 2 hours. Place in refrigerator until 2 hours before ready to assemble pizzas. About 2 hours before ready to make pizza, remove dough from refrigerator. Use knife to divide dough into 2 equal portions. Roll dough into balls and place in glass casserole dish, spaced far enough apart for each to double in size. Seal top of dish with plastic wrap. Set aside at room temperature until double in size, about 2 hours. Place dough, one at a time, on floured surface and using hands or rolling pin dress dough down to form a flat circle.
Toppings:
1-2 chicken breasts, cut into cubes
2 T. BBQ sauce (preferably sweet-spicy sauce)
1/2 c. plus a little more BBQ sauce (same as above)
1/2 c. Gouda cheese
2 c. mozzarella cheese
1/4 small red onion, thinly sliced
2 T. chopped fresh cilantro
Cook chicken over medium heat until done, about 5 to 6 minutes. Coat chicken with 2 T. BBQ sauce. Spread 1/2 c. BBQ sauce evenly over each pizza. Sprinkle Gouda cheese on each pizza. Top with red onion and cilantro. Distribute chicken pieces evenly over both pizzas. Top with mozzarella cheese. Bake pizzas in 500 degrees for about 8 minutes.
Pizza Dough:
Go across the street and buy Papa Murphey's already rolled out pizza dough! Okay, if you want to make your own, here is the recipe.
1 tsp. yeast
1/2 c. plus 1 T. warm water
1 1/2 c. flour
2 tsp. sugar
1 tsp. salt
1 T. extra virgin olive oil
Dissolve yeast in water and set aside for 5 - 10 minutes. Place dry ingredients in mixing bowl; mix well. Make well in middle and pour in yeast mixture and olive oil. Use wooden spoon to combine ingredients. Lightly oil hands and knead the dough for 5 minutes. When done dough should be slightly tacky. Lightly oil dough ball and interior of glass bowl. Place dough in bowl and seal bowl with plastic wrap; seal airtight. Set aside at room temperature to rise until double, about 1 1/2 to 2 hours. Place in refrigerator until 2 hours before ready to assemble pizzas. About 2 hours before ready to make pizza, remove dough from refrigerator. Use knife to divide dough into 2 equal portions. Roll dough into balls and place in glass casserole dish, spaced far enough apart for each to double in size. Seal top of dish with plastic wrap. Set aside at room temperature until double in size, about 2 hours. Place dough, one at a time, on floured surface and using hands or rolling pin dress dough down to form a flat circle.
Toppings:
1-2 chicken breasts, cut into cubes
2 T. BBQ sauce (preferably sweet-spicy sauce)
1/2 c. plus a little more BBQ sauce (same as above)
1/2 c. Gouda cheese
2 c. mozzarella cheese
1/4 small red onion, thinly sliced
2 T. chopped fresh cilantro
Cook chicken over medium heat until done, about 5 to 6 minutes. Coat chicken with 2 T. BBQ sauce. Spread 1/2 c. BBQ sauce evenly over each pizza. Sprinkle Gouda cheese on each pizza. Top with red onion and cilantro. Distribute chicken pieces evenly over both pizzas. Top with mozzarella cheese. Bake pizzas in 500 degrees for about 8 minutes.
Jennifer's Chicken Enchiladas
This is our favorite enchilada recipe. It's so easy, and we love the red color the salsa adds.
package of flour tortillas
2-3 chicken breasts
2 cans cream of chicken soup
1 to 1-1/2 c. sour cream
grated cheese
1-1/2 c. salsa
Boil chicken breasts till well cooked. Shred chicken (I use two forks). Mix soup, sour cream, and salsa. Set aside 1 cup of this sauce for topping. Stir shredded chicken into remaining mixture. Roll mixture and grated cheese into tortillas as desired. Top with sauce (spread evenly) and grated cheese. Makes 8-12 enchiladas--about one 13" x 9" pan. Bake at 350 degrees for 30 - 45 minutes.
Enchiladas always make a great freezer meal. Freeze in a disposable casserole dish for a yummy dinner on a busy night.
package of flour tortillas
2-3 chicken breasts
2 cans cream of chicken soup
1 to 1-1/2 c. sour cream
grated cheese
1-1/2 c. salsa
Boil chicken breasts till well cooked. Shred chicken (I use two forks). Mix soup, sour cream, and salsa. Set aside 1 cup of this sauce for topping. Stir shredded chicken into remaining mixture. Roll mixture and grated cheese into tortillas as desired. Top with sauce (spread evenly) and grated cheese. Makes 8-12 enchiladas--about one 13" x 9" pan. Bake at 350 degrees for 30 - 45 minutes.
Enchiladas always make a great freezer meal. Freeze in a disposable casserole dish for a yummy dinner on a busy night.
Grandma Klingler's Chicken Enchiladas
2 cans cream of chicken soup
1 pint sour cream
1 small can diced green chilies
1 small can diced olives
diced cooked chicken
1 lb. grated cheese
1 2 flour tortillas
Mix soup, sour cream, chilies, and olives in mixing bowl. Put some of the soup mixture in the bottom of a 9x13 pan. Fry or boil chicken and cut up into small pieces. Put some soup mixture, some chicken, and cheese inside of each tortilla. Roll up and put in pan. Put in as many tortillas as you can fit. Save some of the soup mixture to spoon over the top of the tortillas. Sprinkle the remaining cheese over the top. Bake in a 325-degree oven for about 30 minutes.
1 pint sour cream
1 small can diced green chilies
1 small can diced olives
diced cooked chicken
1 lb. grated cheese
1 2 flour tortillas
Mix soup, sour cream, chilies, and olives in mixing bowl. Put some of the soup mixture in the bottom of a 9x13 pan. Fry or boil chicken and cut up into small pieces. Put some soup mixture, some chicken, and cheese inside of each tortilla. Roll up and put in pan. Put in as many tortillas as you can fit. Save some of the soup mixture to spoon over the top of the tortillas. Sprinkle the remaining cheese over the top. Bake in a 325-degree oven for about 30 minutes.
Jaime's Chicken Pot Pie
I got this recipe from Tara, who got it from Jaime. We love this, and make it often in the wintertime. Another great meal idea when taking dinner to someone else.
Pie Crust
1 1/3 c. flour
1/2 c. Crisco shortening (use Crisco brand it makes a difference)
1/2 tsp. salt
3 T. ice water
Mix flour and salt in a bowl. Cut in shortening with pastry cutter until mixture resembles the texture of tiny split peas. Do not use hands. Once mixture is the right texture add ice water and combine with fork. It may appear as if it needs more water, but it does not. Quickly gather dough into a ball and flatten into a disk. Wrap in plastic and refrigerate at least 30 min. (Double the recipe for a two-crusted pie – this makes 1 9-inch pie crust.) Remove dough from refrigerator. If dough is too stiff and cold let stand until dough is cool. Use a floured rolling pin to roll out dough.
Filling
1/3 c. butter
1/3 c. flour
1/2 tsp. salt
1/4 tsp. pepper
1 or 2 cans chicken broth
2/3 c. milk
2 tsp. chicken bullion
2 c. cubed cooked chicken
1 - 2 cups frozen mixed veggies (or what ever you like, such as potatoes, onions, etc.)
Melt butter in a saucepan. Stir in flour, salt, and pepper until blended. Gradually stir in broth, milk and bullion. Bring to a boil. Boil and stir 2 minutes; remove from heat and stir in chicken and veggies. Set aside. Prepare the crust and add the filling to the pie. Bake at 425 degrees for 20-30 minutes or until crust is brown and filling bubbly. Serve warm.
Pie Crust
1 1/3 c. flour
1/2 c. Crisco shortening (use Crisco brand it makes a difference)
1/2 tsp. salt
3 T. ice water
Mix flour and salt in a bowl. Cut in shortening with pastry cutter until mixture resembles the texture of tiny split peas. Do not use hands. Once mixture is the right texture add ice water and combine with fork. It may appear as if it needs more water, but it does not. Quickly gather dough into a ball and flatten into a disk. Wrap in plastic and refrigerate at least 30 min. (Double the recipe for a two-crusted pie – this makes 1 9-inch pie crust.) Remove dough from refrigerator. If dough is too stiff and cold let stand until dough is cool. Use a floured rolling pin to roll out dough.
Filling
1/3 c. butter
1/3 c. flour
1/2 tsp. salt
1/4 tsp. pepper
1 or 2 cans chicken broth
2/3 c. milk
2 tsp. chicken bullion
2 c. cubed cooked chicken
1 - 2 cups frozen mixed veggies (or what ever you like, such as potatoes, onions, etc.)
Melt butter in a saucepan. Stir in flour, salt, and pepper until blended. Gradually stir in broth, milk and bullion. Bring to a boil. Boil and stir 2 minutes; remove from heat and stir in chicken and veggies. Set aside. Prepare the crust and add the filling to the pie. Bake at 425 degrees for 20-30 minutes or until crust is brown and filling bubbly. Serve warm.
Crock-Pot Chicken Alfredo
This really is not an alfredo recipe, it's more like a creamy italian chicken. However, we've been calling it this for so long we can't shake the habit. One of our favorites to make when taking a dinner to someone else, because it makes a lot, is easy and fast, and always gets rave reviews. :)
4 chicken breasts, cut into smaller pieces
1 package dry Italian dressing mix
3 T. butter, melted.
1-2 cans cream of chicken or cream of mushroom soup
1/2 tsp. onion powder
8 oz. cream cheese, cubed
1/2 tsp. season all
1/2 c. milk
pasta noodles
Put chicken in the crock-pot. Sprinkle Italian dressing mix over the chicken. Pour melted butter on top. Beat together the rest of the ingredients in a mixing bowl and pour over the top of the chicken. Cook in the crock-pot on low for 8 hours. Shortly before serving, cook the pasta noodle a dente. Toss the noodles with the ready chicken and sauce and serve.
4 chicken breasts, cut into smaller pieces
1 package dry Italian dressing mix
3 T. butter, melted.
1-2 cans cream of chicken or cream of mushroom soup
1/2 tsp. onion powder
8 oz. cream cheese, cubed
1/2 tsp. season all
1/2 c. milk
pasta noodles
Put chicken in the crock-pot. Sprinkle Italian dressing mix over the chicken. Pour melted butter on top. Beat together the rest of the ingredients in a mixing bowl and pour over the top of the chicken. Cook in the crock-pot on low for 8 hours. Shortly before serving, cook the pasta noodle a dente. Toss the noodles with the ready chicken and sauce and serve.
We love to eat this served with Italian rolls.
Swiss Cheese Chicken
I love that this recipe takes so little time to prep!
8 boneless, skinless chicken breasts
small block of Swiss cheese
2 cans cream of mushroom or chicken soup
1 package Stove Top
butter
Place chicken in pan lightly coated with cooking spray. Slice a piece of Swiss cheese on top of each piece of chicken. Spoon soup over chicken until covered well, using both cans. Sprinkle dry breadcrumbs from Stove Top over chicken. Sprinkle the seasoning package from Stove Top over the breadcrumbs. Cut a small slice of butter and put on top of each chicken piece. Cover with aluminum foil and bake at 350 degrees for 1 1/2 hours. Variation: Leave the Stove Top and butter out all together, and bake chicken with cheese and soup only. Bake uncovered about 1 hour.
8 boneless, skinless chicken breasts
small block of Swiss cheese
2 cans cream of mushroom or chicken soup
1 package Stove Top
butter
Place chicken in pan lightly coated with cooking spray. Slice a piece of Swiss cheese on top of each piece of chicken. Spoon soup over chicken until covered well, using both cans. Sprinkle dry breadcrumbs from Stove Top over chicken. Sprinkle the seasoning package from Stove Top over the breadcrumbs. Cut a small slice of butter and put on top of each chicken piece. Cover with aluminum foil and bake at 350 degrees for 1 1/2 hours. Variation: Leave the Stove Top and butter out all together, and bake chicken with cheese and soup only. Bake uncovered about 1 hour.
Chicken & Rice
I remember mom making this a lot for Sunday dinner when we were growing up. It was always one of dad's very favorite dinners.
1 can cream of chicken soup
1 1/3 c. water
3/4 c. uncooked regular white rice
1/2 tsp. onion powder
1/4 tsp. pepper
4 skinless, boneless chicken breast halves
1 c. shredded cheddar cheese
Mix soup, water, rice, onion powder and pepper in 2-quart shallow baking dish. Top with chicken and additional pepper. Cover and bake at 375 degrees for 45 minutes or until chicken is no longer pink and rice is done. Top with cheese and leave in oven for 3 – 5 minutes longer until cheese is melted.
1 can cream of chicken soup
1 1/3 c. water
3/4 c. uncooked regular white rice
1/2 tsp. onion powder
1/4 tsp. pepper
4 skinless, boneless chicken breast halves
1 c. shredded cheddar cheese
Mix soup, water, rice, onion powder and pepper in 2-quart shallow baking dish. Top with chicken and additional pepper. Cover and bake at 375 degrees for 45 minutes or until chicken is no longer pink and rice is done. Top with cheese and leave in oven for 3 – 5 minutes longer until cheese is melted.
Mom's Chicken & Stuffing Casserole
4 c. cooked chicken
1 can cream of mushroom soup
1/3 c. sour cream
1 pkg. Stove Top Stuffing
1 c. grated cheddar cheese
1 2/3 c. water
Pour stuffing into a bowl and pour water over top. Set aside. Dice chicken and spread in the bottom of baking pan. Mix soup and sour cream and spread over chicken. Sprinkle cheese on top. Spread stuffing over the top. Bake at 350 degrees for 45 minutes.
1 can cream of mushroom soup
1/3 c. sour cream
1 pkg. Stove Top Stuffing
1 c. grated cheddar cheese
1 2/3 c. water
Pour stuffing into a bowl and pour water over top. Set aside. Dice chicken and spread in the bottom of baking pan. Mix soup and sour cream and spread over chicken. Sprinkle cheese on top. Spread stuffing over the top. Bake at 350 degrees for 45 minutes.
Amazing Apricot Chicken
Great for a busy day, and very delicious!
4 chicken breasts
8 oz. bottle of Russian salad dressing. Rinse out bottle with 2- 3 T. water and pour in, also.
1/2 c. apricot jam
1 package Lipton Dry Onion Soup Mix
Cooked rice
Mix the salad dressing, jam, and soup mix and pour over chicken in a crock-pot. Cook on low for 3 – 4 hours. Stir occasionally. Serve over hot rice.
4 chicken breasts
8 oz. bottle of Russian salad dressing. Rinse out bottle with 2- 3 T. water and pour in, also.
1/2 c. apricot jam
1 package Lipton Dry Onion Soup Mix
Cooked rice
Mix the salad dressing, jam, and soup mix and pour over chicken in a crock-pot. Cook on low for 3 – 4 hours. Stir occasionally. Serve over hot rice.
Sweet and Sour Chicken
This is in our family's top 5 favorite dinners. We LOVE this meal, and it's really easy.
4 breasts of chicken
1 T. oil
1 carrot, sliced
1 clove garlic, minced
1 c. sugar
4 T. cornstarch
1 1/3 c. water
3 T. oil
2/3 c. vinegar
4 T. soy sauce
1 onion, chunked
1/2 red pepper, diced
1/2 green pepper, diced
1 small can diced pineapple
Cooked rice
Cut chicken into 1-inch cubes. Sauté in oil with carrot and garlic until no longer pink. Remove from heat, cool. Combine sugar and cornstarch in saucepan. Stir in water. Add oil, vinegar, and soy sauce. Cook and stir until thick and clear. Remove from heat. Stir together chicken, sauce, veggies, and pineapple. Serve in bowls over hot rice. We like to buy fortune cookies to eat afterwards. ;)
4 breasts of chicken
1 T. oil
1 carrot, sliced
1 clove garlic, minced
1 c. sugar
4 T. cornstarch
1 1/3 c. water
3 T. oil
2/3 c. vinegar
4 T. soy sauce
1 onion, chunked
1/2 red pepper, diced
1/2 green pepper, diced
1 small can diced pineapple
Cooked rice
Cut chicken into 1-inch cubes. Sauté in oil with carrot and garlic until no longer pink. Remove from heat, cool. Combine sugar and cornstarch in saucepan. Stir in water. Add oil, vinegar, and soy sauce. Cook and stir until thick and clear. Remove from heat. Stir together chicken, sauce, veggies, and pineapple. Serve in bowls over hot rice. We like to buy fortune cookies to eat afterwards. ;)
Girls' Weekend Breakfast Casserole
This is the casserole that Grandma Klingler made for our Girls' Weekend in SLC a few years ago. This is great for a busy morning, as you make it in advance.
Bread
1/2 lb. grated cheese
1 lb. sausage or bacon
6 eggs, beaten
1/2 tsp. dry mustard
2 c. milk
salt and pepper
Cover the bottom of a 9x13 pan with slices of bread. Spread cheese and cooked meat on the bread. Mix remaining ingredients and pour over bread. Set in the refrigerator for 12 to 24 hours. Bake at 350 degrees for 45 minutes.
Bread
1/2 lb. grated cheese
1 lb. sausage or bacon
6 eggs, beaten
1/2 tsp. dry mustard
2 c. milk
salt and pepper
Cover the bottom of a 9x13 pan with slices of bread. Spread cheese and cooked meat on the bread. Mix remaining ingredients and pour over bread. Set in the refrigerator for 12 to 24 hours. Bake at 350 degrees for 45 minutes.
Pumpkin Waffles
We make these every fall general conference. They are seriously TO DIE FOR! YUMMMM!
4 eggs separated, whip whites until stiff, save yolks
1 1/2 c. milk
1 c. pumpkin
3/4 c. soft butter
1 T. vanilla
2 T. baking powder
1 T. cinnamon
1 T. sugar
1/2 tsp. nutmeg
1/2 tsp. coriander
1/4 tsp. salt
2 c. flour
Mix together the egg yolks, milk, pumpkin, butter and vanilla. In a separate bowl, mix together the baking powder, cinnamon, sugar, nutmeg, coriander, salt and flour. Add the two mixtures together. Fold in the whipped egg whites. Cook on a hot waffle iron. You can cook any extra batter and save the waffles and syrup in the fridge then just pop them into the toaster the next day and they are ready to eat. Serve with Pumpkin Waffle Syrup.
Syrup for Pumpkin Waffles
(Or any kind of waffles or pancakes!)
1/2 cube butter
1 c. sugar
1/2 c. evaporated milk
1 tsp. Karo Syrup
1 tsp. baking soda
1 tsp. vanilla
In a big pan (when you add the soda it foams up quite a bit) cook the butter, sugar, evaporated milk, and Karo Syrup. Bring to a boil. Remove from heat and stir in the baking soda and vanilla.
4 eggs separated, whip whites until stiff, save yolks
1 1/2 c. milk
1 c. pumpkin
3/4 c. soft butter
1 T. vanilla
2 T. baking powder
1 T. cinnamon
1 T. sugar
1/2 tsp. nutmeg
1/2 tsp. coriander
1/4 tsp. salt
2 c. flour
Mix together the egg yolks, milk, pumpkin, butter and vanilla. In a separate bowl, mix together the baking powder, cinnamon, sugar, nutmeg, coriander, salt and flour. Add the two mixtures together. Fold in the whipped egg whites. Cook on a hot waffle iron. You can cook any extra batter and save the waffles and syrup in the fridge then just pop them into the toaster the next day and they are ready to eat. Serve with Pumpkin Waffle Syrup.
Syrup for Pumpkin Waffles
(Or any kind of waffles or pancakes!)
1/2 cube butter
1 c. sugar
1/2 c. evaporated milk
1 tsp. Karo Syrup
1 tsp. baking soda
1 tsp. vanilla
In a big pan (when you add the soda it foams up quite a bit) cook the butter, sugar, evaporated milk, and Karo Syrup. Bring to a boil. Remove from heat and stir in the baking soda and vanilla.
Puff-Over Pancakes
This was a classic at our house growing up.
2 c. flour
2 c. milk
12 eggs
1 cube butter
Mix together the flour, milk, and eggs. Pour into a greased and floured cake pan. Melt one cube of butter and pour over the top of the batter. Bake 350 degrees for 30 – 45 minutes.
2 c. flour
2 c. milk
12 eggs
1 cube butter
Mix together the flour, milk, and eggs. Pour into a greased and floured cake pan. Melt one cube of butter and pour over the top of the batter. Bake 350 degrees for 30 – 45 minutes.
Rolly-up Pancakes
Mom used to make these all the time when we were little; they were the best!
Rolly-up Pancakes (Crepes)
4 eggs
1 c. flour
2 c. milk
dash of salt
Beat eggs. Add milk and flour alternately. Beat until smooth. Fry on hot, round griddle. Fill with favorite toppings, roll up, and enjoy
Rolly-up Pancakes (Crepes)
4 eggs
1 c. flour
2 c. milk
dash of salt
Beat eggs. Add milk and flour alternately. Beat until smooth. Fry on hot, round griddle. Fill with favorite toppings, roll up, and enjoy
Puffy Oven Apple Pancake
Submitted by: Jennifer
This is one of our family's very favorite breakfasts!!!
2 T. butter
2 large eggs
1/2 c. flour
1/2 c. milk
1/4 tsp. salt
lemon juice
powdered sugar
1 medium apple (optional)
Heat the oven to 400 degrees. Melt the butter in a pie plate in the oven. Brush butter on the sides of the plate. Beat eggs slightly in medium bowl. Beat in remaining ingredients, except lemon juice and powdered sugar, until just mixed. Don’t over mix! Pour into pie plate. Bake 25 – 30 minutes or until puffy and deep golden brown. Serve immediately sprinkled with lemon juice and powdered sugar.
For the Apple Puffy Oven Pancake Variation: Prepare the Puffy Oven Pancake as directed, except sprinkle 2 T. brown sugar and 1/4 tsp. ground cinnamon evenly over melted butter in pie plate. Arrange 1 c. thinly sliced and peeled baking apples (1 medium apple) over sugar. Pour batter over apples. Bake 30 – 35 minutes. Immediately loosen the edges of the pancake and turn upside down onto heatproof serving plate.
This is one of our family's very favorite breakfasts!!!
2 T. butter
2 large eggs
1/2 c. flour
1/2 c. milk
1/4 tsp. salt
lemon juice
powdered sugar
1 medium apple (optional)
Heat the oven to 400 degrees. Melt the butter in a pie plate in the oven. Brush butter on the sides of the plate. Beat eggs slightly in medium bowl. Beat in remaining ingredients, except lemon juice and powdered sugar, until just mixed. Don’t over mix! Pour into pie plate. Bake 25 – 30 minutes or until puffy and deep golden brown. Serve immediately sprinkled with lemon juice and powdered sugar.
For the Apple Puffy Oven Pancake Variation: Prepare the Puffy Oven Pancake as directed, except sprinkle 2 T. brown sugar and 1/4 tsp. ground cinnamon evenly over melted butter in pie plate. Arrange 1 c. thinly sliced and peeled baking apples (1 medium apple) over sugar. Pour batter over apples. Bake 30 – 35 minutes. Immediately loosen the edges of the pancake and turn upside down onto heatproof serving plate.
Sunday, May 29, 2011
Marshmallow Popcorn
1 stick of butter
1/3 c. plus a bit more brown sugar
1/2 bag marshmallows
1 bag popcorn
popped popcorn
Melt the butter on the stovetop over medium heat. Stir in the brown sugar and then add the marshmallows. Stir until the marshmallows are completely melted. Pour over ready popcorn.
1/3 c. plus a bit more brown sugar
1/2 bag marshmallows
1 bag popcorn
popped popcorn
Melt the butter on the stovetop over medium heat. Stir in the brown sugar and then add the marshmallows. Stir until the marshmallows are completely melted. Pour over ready popcorn.
Fruit Trifle Dessert
1 French Vanilla cake mix
2 small boxes instant vanilla pudding
1 large Cool Whip
fresh or frozen berries (thawed)
Prepare cake as directed. Cool cake and prepare pudding as directed on box. Assemble just before serving. Crumble up half of the cake into a trifle or punch bowl. Spoon half of the pudding over the cake. Spoon half of the Cool Whip on the mixture and sprinkle on half the berries. Repeat.
2 small boxes instant vanilla pudding
1 large Cool Whip
fresh or frozen berries (thawed)
Prepare cake as directed. Cool cake and prepare pudding as directed on box. Assemble just before serving. Crumble up half of the cake into a trifle or punch bowl. Spoon half of the pudding over the cake. Spoon half of the Cool Whip on the mixture and sprinkle on half the berries. Repeat.
Coconut Pecan Frosting
1 c. evaporated milk
1 c. granulated sugar
3 egg yolks
1/2 c. butter
1 tsp. vanilla
1 1/2 c. flaked coconut
1 c. chopped pecans
Combine the milk, sugar, egg yolks, butter and vanilla in a saucepan. Cook over medium heat, stirring constantly until the mixture thickens. Add the coconut and pecans. Beat until cool and of spreading consistency. This is perfect for a German chocolate cake.
1 c. granulated sugar
3 egg yolks
1/2 c. butter
1 tsp. vanilla
1 1/2 c. flaked coconut
1 c. chopped pecans
Combine the milk, sugar, egg yolks, butter and vanilla in a saucepan. Cook over medium heat, stirring constantly until the mixture thickens. Add the coconut and pecans. Beat until cool and of spreading consistency. This is perfect for a German chocolate cake.
Best Ham Soup EVER
Melissa got this recipe from a friend, and it is probably my favorite soup ever! Everyone asks for us to share this recipe.
4 c. water
5 red potatoes, cubed (leave the skins on)
4 carrots, cut into slices
1 onion, chopped
3-4 tsp. salt
1 tsp. pepper
1 bag of frozen broccoli
3 c. cooked ham, cubed
1 stick butter
1/2 c. flour
3 c. milk
4 c. shredded sharp cheddar cheese
Combine the water, salt, pepper and all the vegetables except the frozen broccoli in a big pot. Bring to a boil. About 5 minutes before the vegetables are done, add the broccoli. Cover and boil until all the veggies are done. Meanwhile, in a separate pan, melt the butter over a medium heat. Add the flour slowly, whisking constantly to make it smooth. Add one cup of milk. Continue whisking. Add another cup of milk. Still whisking. Add half the cheese. Don't stop whisking! Add the last cup of milk. I hope you're still whisking! Add the last of the cheese. Keep whisking until the whole mixture is perfectly smooth. Re-attach your arm. Now pour the cheese mixture into the cooked vegetables. DO NOT DRAIN THE WATER from the vegetables - you definitely want this still. Stir until well blended. Turn to low heat and add the cubed ham. Leave on warm heat and stir a bit until the ham is warmed through. Serve and enjoy.
4 c. water
5 red potatoes, cubed (leave the skins on)
4 carrots, cut into slices
1 onion, chopped
3-4 tsp. salt
1 tsp. pepper
1 bag of frozen broccoli
3 c. cooked ham, cubed
1 stick butter
1/2 c. flour
3 c. milk
4 c. shredded sharp cheddar cheese
Combine the water, salt, pepper and all the vegetables except the frozen broccoli in a big pot. Bring to a boil. About 5 minutes before the vegetables are done, add the broccoli. Cover and boil until all the veggies are done. Meanwhile, in a separate pan, melt the butter over a medium heat. Add the flour slowly, whisking constantly to make it smooth. Add one cup of milk. Continue whisking. Add another cup of milk. Still whisking. Add half the cheese. Don't stop whisking! Add the last cup of milk. I hope you're still whisking! Add the last of the cheese. Keep whisking until the whole mixture is perfectly smooth. Re-attach your arm. Now pour the cheese mixture into the cooked vegetables. DO NOT DRAIN THE WATER from the vegetables - you definitely want this still. Stir until well blended. Turn to low heat and add the cubed ham. Leave on warm heat and stir a bit until the ham is warmed through. Serve and enjoy.
Chicken & Rice Soup
2 c. cooked and cubed chicken (Add a bit more if you have it...)
2 c. cooked rice
1 c. frozen sweet corn
1 c. milk
7 c. chicken broth
1 cube butter
1 c. flour
1 tsp. salt
1/4 tsp. pepper
2 T. parsley
Bring the chicken broth to a simmer in a large pot. Meanwhile, melt the butter in a saucepan. Whisk in a cup of flour to the melted butter. Add to the simmering broth. Stir in the salt, pepper and parsley. Let simmer for 30 – 45 minutes. Add the cooked chicken, cooked rice, the corn and milk. Heat thoroughly. (If you want it less thick, you can add more milk or broth as needed.)
This soup is great! Kids love it, adults love it . . . and it's warm and hearty!
2 c. cooked rice
1 c. frozen sweet corn
1 c. milk
7 c. chicken broth
1 cube butter
1 c. flour
1 tsp. salt
1/4 tsp. pepper
2 T. parsley
Bring the chicken broth to a simmer in a large pot. Meanwhile, melt the butter in a saucepan. Whisk in a cup of flour to the melted butter. Add to the simmering broth. Stir in the salt, pepper and parsley. Let simmer for 30 – 45 minutes. Add the cooked chicken, cooked rice, the corn and milk. Heat thoroughly. (If you want it less thick, you can add more milk or broth as needed.)
This soup is great! Kids love it, adults love it . . . and it's warm and hearty!
Aunt Darla's Broccoli Soup
1/2 pound of frozen broccoli
1 cube butter
1/2 c. flour
2 c. water
2 c. half & half
2 tsp. chicken bullion
1/2 tsp. salt
1/2 tsp. pepper
Put broccoli in blender, then cook (without water) on low hear until tender. Add chicken bullion to water and bring to boil. Turn down low; add broccoli, half & half, and other ingredients. Warm through and serve.
1 cube butter
1/2 c. flour
2 c. water
2 c. half & half
2 tsp. chicken bullion
1/2 tsp. salt
1/2 tsp. pepper
Put broccoli in blender, then cook (without water) on low hear until tender. Add chicken bullion to water and bring to boil. Turn down low; add broccoli, half & half, and other ingredients. Warm through and serve.
Saturday, May 28, 2011
Cream Cheese Frosting
8 oz. cream cheese, softened
1/4 stick butter, softened
2 tsp. vanilla
2 c. powdered sugar
Beat together well, until smooth.
1/4 stick butter, softened
2 tsp. vanilla
2 c. powdered sugar
Beat together well, until smooth.
Pumpkin Banana Bread
3 ripe bananas
6 eggs, beaten
2 c. sugar
2 c. brown sugar
1 1/2 c. oil
1/3 c. water
1/3 c. milk or buttermilk
1 large can of pumpkin
5 1/2 c. flour
3 tsp. baking soda
3 tsp. salt
1 tsp. vanilla
1 tsp. nutmeg
2 tsp. cinnamon
1 tsp. ground cloves
1 1/2 c. chopped nuts
Beat the bananas, eggs, sugar, brown sugar, oil, water, milk or buttermilk, and pumpkin together. Sift the dry ingredients and add to pumpkin mixture. Add nuts and mix. Pour into 5 greased and floured loaf pans. Bake at 350 degrees for 30 minutes; then reduce heat to 325 degrees and continue baking for 30 more minutes.
6 eggs, beaten
2 c. sugar
2 c. brown sugar
1 1/2 c. oil
1/3 c. water
1/3 c. milk or buttermilk
1 large can of pumpkin
5 1/2 c. flour
3 tsp. baking soda
3 tsp. salt
1 tsp. vanilla
1 tsp. nutmeg
2 tsp. cinnamon
1 tsp. ground cloves
1 1/2 c. chopped nuts
Beat the bananas, eggs, sugar, brown sugar, oil, water, milk or buttermilk, and pumpkin together. Sift the dry ingredients and add to pumpkin mixture. Add nuts and mix. Pour into 5 greased and floured loaf pans. Bake at 350 degrees for 30 minutes; then reduce heat to 325 degrees and continue baking for 30 more minutes.
Tuscan Flat Bread
1 T. Yeast
1 T. Sugar
2 c. warm water
4 c. flour
2 tsp. salt
2 tsp. crushed rosemary
1/2 c. melted butter
Parmesan cheese (optional)
Preheat oven to 400 degrees. Dissolve yeast and sugar in warm water. Let sit for 2-3 minutes. Add flour and salt. Knead 2 – 3 minutes (optional). Spread dough to the edges of a greased, lipped, jellyroll pan (12x16). Pour butter on dough and spread to cover all the dough. Sprinkle rosemary and Parmesan over surface of dough. Let rise for 30 minutes. Bake 20 minutes. Serve warm. (Optional Version: Mix Rosemary into dough before spreading into pan.) This is so yummy!!
1 T. Sugar
2 c. warm water
4 c. flour
2 tsp. salt
2 tsp. crushed rosemary
1/2 c. melted butter
Parmesan cheese (optional)
Preheat oven to 400 degrees. Dissolve yeast and sugar in warm water. Let sit for 2-3 minutes. Add flour and salt. Knead 2 – 3 minutes (optional). Spread dough to the edges of a greased, lipped, jellyroll pan (12x16). Pour butter on dough and spread to cover all the dough. Sprinkle rosemary and Parmesan over surface of dough. Let rise for 30 minutes. Bake 20 minutes. Serve warm. (Optional Version: Mix Rosemary into dough before spreading into pan.) This is so yummy!!
Friday, May 27, 2011
Zucchini Bread
This is the classic zucchini bread recipe that mom always makes!
3 eggs, well beaten
1 c. cooking oil
2 c. sugar
2 c. grated zucchini
3 tsp. vanilla
3 c. flour
1 tsp. soda
1 tsp. salt
3 tsp. cinnamon
1/4 tsp. baking powder
1/2 c. nuts
Combine eggs, oil, sugar, zucchini, and vanilla. Sift dry ingredients together and add to zucchini mixture. Grease and flour 3 bread pans and pour batter into them evenly. These could also be made into muffins. Bake at 350 degrees for 1 hour.
3 eggs, well beaten
1 c. cooking oil
2 c. sugar
2 c. grated zucchini
3 tsp. vanilla
3 c. flour
1 tsp. soda
1 tsp. salt
3 tsp. cinnamon
1/4 tsp. baking powder
1/2 c. nuts
Combine eggs, oil, sugar, zucchini, and vanilla. Sift dry ingredients together and add to zucchini mixture. Grease and flour 3 bread pans and pour batter into them evenly. These could also be made into muffins. Bake at 350 degrees for 1 hour.
Zucchini Pie
This tastes just like apple pie – trust us! It’s a great way to use zucchini! SOOOOOO yummy!
4 c. zucchini, peeled and chunked
1 1/3 c. sugar
2 T. minute tapioca
2 tsp. cornstarch
1/2 tsp. salt
2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 c. lemon juice
1 recipe for a pie crust
2 tsp. butter, melted
In a bowl stir all ingredients together except melted butter and piecrust; set aside. Roll out half the piecrust dough and place in a greased 9 – inch pie plate. Place filling over crust. Roll out remaining dough and place atop filling. Pinch piecrust edges together; vent top crust to allow steam and juices to escape. Brush with melted butter. Bake at 400 degrees for about 40 minutes or until browned. (I place foil loosely around the edges of the crust to prevent over-browning.)
4 c. zucchini, peeled and chunked
1 1/3 c. sugar
2 T. minute tapioca
2 tsp. cornstarch
1/2 tsp. salt
2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 c. lemon juice
1 recipe for a pie crust
2 tsp. butter, melted
In a bowl stir all ingredients together except melted butter and piecrust; set aside. Roll out half the piecrust dough and place in a greased 9 – inch pie plate. Place filling over crust. Roll out remaining dough and place atop filling. Pinch piecrust edges together; vent top crust to allow steam and juices to escape. Brush with melted butter. Bake at 400 degrees for about 40 minutes or until browned. (I place foil loosely around the edges of the crust to prevent over-browning.)
Jaime's Maple Syrup
4 c. sugar
1/2 c. light brown sugar
2 T. light corn syrup
2 c. water
1 tsp. vanilla
1 tsp. maple flavoring
Stir the first four ingredients over medium heat until dissolved. Bring to a boil. Cover and boil gently for 10 minutes. Do not stir. Remove from heat. Cool slightly. Add the vanilla and maple flavoring. Stir only until mixed.
1/2 c. light brown sugar
2 T. light corn syrup
2 c. water
1 tsp. vanilla
1 tsp. maple flavoring
Stir the first four ingredients over medium heat until dissolved. Bring to a boil. Cover and boil gently for 10 minutes. Do not stir. Remove from heat. Cool slightly. Add the vanilla and maple flavoring. Stir only until mixed.
Thursday, May 26, 2011
Melissa’s Ice Cream Cake
1 round cake
1/2 carton ice cream
whipped cream
topping of choice
Bake a round cake. Remove from pan and let cool. Wrap in saran wrap and freeze overnight. Melt the ice cream slightly. Mix with beaters until soft. Line a round cake pan (the same size used for baking the cake) with saran wrap. Fill with the ice cream and freeze overnight. The next day, place the frozen ice cream over the cake. Frost with whipped cream and garnish with any topping. Freeze until ready to serve.
1/2 carton ice cream
whipped cream
topping of choice
Bake a round cake. Remove from pan and let cool. Wrap in saran wrap and freeze overnight. Melt the ice cream slightly. Mix with beaters until soft. Line a round cake pan (the same size used for baking the cake) with saran wrap. Fill with the ice cream and freeze overnight. The next day, place the frozen ice cream over the cake. Frost with whipped cream and garnish with any topping. Freeze until ready to serve.
J.D.’s Favorite Lemon Meringue Pie
ß 1 prepared pie crust
ß 1 c. sugar
ß 1/4 c. corn starch
ß 1 1/2 c. cold water
ß 3 egg yolks slightly beaten
ß 1/4 c. lemon juice (use real lemons)
ß 1 T. butter or margarine
ß 3 egg whites
ß 1/3 c. sugar
Preheat the oven to 350 degrees. In a medium saucepan combine cup of sugar and cornstarch. Stir in water until smooth. Stir in egg yolks. While continuing to stir constantly, bring to a boil over medium heat. Boil 1 min. Remove from heat. Stir in lemon juice and butter. Spoon hot filling into piecrust. In mixing bowl, beat egg whites at high speed until foamy. Gradually beat in 1/3 cup of sugar; continue beating until stiff peaks form. Spread meringue evenly over hot filling, sealing to crust. I like to make peaks on my pie. Bake 15 to 20 minutes or until golden brown. Cool on wire rack.
ß 1 c. sugar
ß 1/4 c. corn starch
ß 1 1/2 c. cold water
ß 3 egg yolks slightly beaten
ß 1/4 c. lemon juice (use real lemons)
ß 1 T. butter or margarine
ß 3 egg whites
ß 1/3 c. sugar
Preheat the oven to 350 degrees. In a medium saucepan combine cup of sugar and cornstarch. Stir in water until smooth. Stir in egg yolks. While continuing to stir constantly, bring to a boil over medium heat. Boil 1 min. Remove from heat. Stir in lemon juice and butter. Spoon hot filling into piecrust. In mixing bowl, beat egg whites at high speed until foamy. Gradually beat in 1/3 cup of sugar; continue beating until stiff peaks form. Spread meringue evenly over hot filling, sealing to crust. I like to make peaks on my pie. Bake 15 to 20 minutes or until golden brown. Cool on wire rack.
Chicken Roll-Ups
1 whole chicken (or I use 6 chicken breasts)
8 oz. cream cheese, softened
Pillsbury crescent rolls
croutons, crushed
1/2 c. butter or margarine, melted
chicken gravy mix
Boil the chicken. Clean meat off the bones and shred. Mix the meat with the cream cheese and butter. Spread the chicken mixture on the crescent rolls. Roll up each roll and seal edges. Dip in melted butter and roll in crushed croutons. Bake at 350 degrees for 30 minutes. Use the broth and chicken gravy mix to make gravy. Pour over roll-ups and serve.
8 oz. cream cheese, softened
Pillsbury crescent rolls
croutons, crushed
1/2 c. butter or margarine, melted
chicken gravy mix
Boil the chicken. Clean meat off the bones and shred. Mix the meat with the cream cheese and butter. Spread the chicken mixture on the crescent rolls. Roll up each roll and seal edges. Dip in melted butter and roll in crushed croutons. Bake at 350 degrees for 30 minutes. Use the broth and chicken gravy mix to make gravy. Pour over roll-ups and serve.
Cinnamon Syrup
2 c. sugar
1/2 c. water
12 oz can evaporated milk
1 c. Karo syrup
1 tsp. cinnamon
Mix sugar, syrup, water and cinnamon bring to boil for 2 minutes, remove from heat, let cool for 5 minutes. Stir in evaporated milk.
1/2 c. water
12 oz can evaporated milk
1 c. Karo syrup
1 tsp. cinnamon
Mix sugar, syrup, water and cinnamon bring to boil for 2 minutes, remove from heat, let cool for 5 minutes. Stir in evaporated milk.
Homemade Syrup
We love this syrup on Pumpkin Waffles, but it is truly good on any kind of waffle or pancake!
1/2 cube butter
1 c. sugar
1/2 c. evaporated milk
1 tsp. Karo Syrup
1 tsp. baking soda
1 tsp. vanilla
In a big pan (when you add the soda it foams up quite a bit) cook the butter, sugar, evaporated milk, and Karo Syrup. Bring to a boil. Remove from heat and stir in the baking soda and vanilla.
1/2 cube butter
1 c. sugar
1/2 c. evaporated milk
1 tsp. Karo Syrup
1 tsp. baking soda
1 tsp. vanilla
In a big pan (when you add the soda it foams up quite a bit) cook the butter, sugar, evaporated milk, and Karo Syrup. Bring to a boil. Remove from heat and stir in the baking soda and vanilla.
Ceramic Salt Dough
4 c. flour
2 c. salt
1 3/4 c. water
Mix together well. Shape the dough into desired shapes and designs. Bake at 350 degrees for 15 – 30 minutes to harden.
2 c. salt
1 3/4 c. water
Mix together well. Shape the dough into desired shapes and designs. Bake at 350 degrees for 15 – 30 minutes to harden.
Wednesday, May 25, 2011
Fudge Frosting
42 large marshmallows, halved
2/3 c. semisweet chocolate chips
1/2 c. vegetable shortening
1/2 c. water
5 c. sifted powdered sugar
3 tsp. vanilla
Place marshmallows, chocolate chips, shortening and water in a saucepan. Cook over low heat until melted and smooth, stirring constantly. Remove from heat; let stand 5 minutes. Gradually beat in powdered sugar and vanilla with electric mixer at medium speed about 6 minutes or until mixture starts to lose gloss. Use frosting immediately.
2/3 c. semisweet chocolate chips
1/2 c. vegetable shortening
1/2 c. water
5 c. sifted powdered sugar
3 tsp. vanilla
Place marshmallows, chocolate chips, shortening and water in a saucepan. Cook over low heat until melted and smooth, stirring constantly. Remove from heat; let stand 5 minutes. Gradually beat in powdered sugar and vanilla with electric mixer at medium speed about 6 minutes or until mixture starts to lose gloss. Use frosting immediately.
Bottled Apple Pie Filling
4 1/2 c. sugar
4 tsp. cinnamon
2 tsp. nutmeg
1 tsp. salt
9 c. water
1 c. cornstarch
1 c. water
3 T. lemon juice
30 apples, sliced and peeled
Bring the sugar, cinnamon, nutmeg, salt and 9 c. of water to a boil. In a separate bowl, mix 1 c. cornstarch and 1 c. wter until smooth. Add to the first mixture after it is boiling to thicken. Stir until thick. Add in the lemon juice. Mix in the apples. Pack into quart jars leaving a 1/2-inch of headspace. Process for 20 minutes.
4 tsp. cinnamon
2 tsp. nutmeg
1 tsp. salt
9 c. water
1 c. cornstarch
1 c. water
3 T. lemon juice
30 apples, sliced and peeled
Bring the sugar, cinnamon, nutmeg, salt and 9 c. of water to a boil. In a separate bowl, mix 1 c. cornstarch and 1 c. wter until smooth. Add to the first mixture after it is boiling to thicken. Stir until thick. Add in the lemon juice. Mix in the apples. Pack into quart jars leaving a 1/2-inch of headspace. Process for 20 minutes.
Monday, May 23, 2011
Fondant
16 oz. white mini-marshmallows (use a high quality brand)
2-5 T. water
2 lbs. C & H Cane Powdered Sugar (you must use this brand for the best results)
1/2 c. Crisco shortening
Melt marshmallows and 2 T. of the water in a microwave for 30 seconds. Open the microwave and stir the mixture. Repeat until the marshmallows are complete melted. (It usually takes about 2 – 4 minutes.) Place 3/4 of the powdered sugar on top of the melted marshmallow mix. Grease your hands very generously with some of the shortening and generously grease your countertop. Start kneading the mixture like bread dough. It is sticky. Add more shortening to your hands and the countertop as needed. If the mixture is tearing easily, it is too dry, so add water (about 1/2 T. at a time). Keep kneading. It takes about 8 minutes to get a firm smooth elastic ball that will stretch without tearing. Coat the ball of fondant with a good layer of shortening, wrap it tightly in plastic wrap and then place in a Ziploc bag. Squeeze out as much air is as possible. This will keep for one week or until you are ready to use it on your cake. It’s best to make it at least a day in advance.
2-5 T. water
2 lbs. C & H Cane Powdered Sugar (you must use this brand for the best results)
1/2 c. Crisco shortening
Melt marshmallows and 2 T. of the water in a microwave for 30 seconds. Open the microwave and stir the mixture. Repeat until the marshmallows are complete melted. (It usually takes about 2 – 4 minutes.) Place 3/4 of the powdered sugar on top of the melted marshmallow mix. Grease your hands very generously with some of the shortening and generously grease your countertop. Start kneading the mixture like bread dough. It is sticky. Add more shortening to your hands and the countertop as needed. If the mixture is tearing easily, it is too dry, so add water (about 1/2 T. at a time). Keep kneading. It takes about 8 minutes to get a firm smooth elastic ball that will stretch without tearing. Coat the ball of fondant with a good layer of shortening, wrap it tightly in plastic wrap and then place in a Ziploc bag. Squeeze out as much air is as possible. This will keep for one week or until you are ready to use it on your cake. It’s best to make it at least a day in advance.
Mom’s Homemade Gravy
How to make mom's delicious gravy!
juices from the cooked meat (such as a turkey or chicken)
gravy seasoning envelope (optional, but adds more flavor)
water
flour
salt and pepper
Pour the hot juices from the cooked meat into a pan. Mix the gravy mix with 1/2 the amount of water suggested on the package. Add to the juices. Mix cold water with the flour and stir until smooth. Set aside. Bring the juices to a boil, slowly, over medium heat. Gradually add the flour mixture until the desired consistency has been reached. Serve immediately.
juices from the cooked meat (such as a turkey or chicken)
gravy seasoning envelope (optional, but adds more flavor)
water
flour
salt and pepper
Pour the hot juices from the cooked meat into a pan. Mix the gravy mix with 1/2 the amount of water suggested on the package. Add to the juices. Mix cold water with the flour and stir until smooth. Set aside. Bring the juices to a boil, slowly, over medium heat. Gradually add the flour mixture until the desired consistency has been reached. Serve immediately.
Pretzel Salad
The holidays just wouldn't be the same without pretzel salad!
Crust
2 c. crushed pretzels
3 T. sugar
3/4 c. melted butter
Cream Cheese Layer
8 oz. cream cheese, softened
1 c. sugar
8 oz. whipped topping
Gelatin Layer
2 small packages raspberry or strawberry gelatin
1 – 2 c. frozen or fresh berries (strawberries, raspberries, or the frozen berry mix are all good)
2 c. boiling water
Mix crushed pretzels, sugar and melted butter. Press into a 9x13 glass-baking dish. Bake at 400 degrees for 5 minutes. Cool. Mix cream cheese and sugar. Add whipped topping. Spread over top of pretzel crust. Mix Jell-O with 2 c. boiling water. Add the berries. Let the Jell-O set until partially jelled. Pour over cream cheese layer. Chill until set.
Crust
2 c. crushed pretzels
3 T. sugar
3/4 c. melted butter
Cream Cheese Layer
8 oz. cream cheese, softened
1 c. sugar
8 oz. whipped topping
Gelatin Layer
2 small packages raspberry or strawberry gelatin
1 – 2 c. frozen or fresh berries (strawberries, raspberries, or the frozen berry mix are all good)
2 c. boiling water
Mix crushed pretzels, sugar and melted butter. Press into a 9x13 glass-baking dish. Bake at 400 degrees for 5 minutes. Cool. Mix cream cheese and sugar. Add whipped topping. Spread over top of pretzel crust. Mix Jell-O with 2 c. boiling water. Add the berries. Let the Jell-O set until partially jelled. Pour over cream cheese layer. Chill until set.
Sunday, May 22, 2011
Mom's Caramels
1 c. sugar
3/4 c. dark corn syrup
1/2 c. butter
1 c. light cream
1/2 c. walnuts
1/2 T. vanilla
Combine sugar, syrup, butter and 1/2 c. of the cream. Bring to a boil, stirring constantly. Add the remaining 1/2 c. cream and cook slowly until at the firm ball stage. Remove from heat and add nuts and vanilla. Pour into a greased pan to set.
3/4 c. dark corn syrup
1/2 c. butter
1 c. light cream
1/2 c. walnuts
1/2 T. vanilla
Combine sugar, syrup, butter and 1/2 c. of the cream. Bring to a boil, stirring constantly. Add the remaining 1/2 c. cream and cook slowly until at the firm ball stage. Remove from heat and add nuts and vanilla. Pour into a greased pan to set.
Baked Carrots
3 c. sliced carrots
2 T. melted butter
2 tsp. minced onion
12 crackers
1/2 tsp. pepper
4 T. grated cheese
Boil carrots in salt water until tender. Drain. Reserve 2/3 c. of the liquid. Mash carrots. Stir in crumbled crackers, onion, butter, and pepper. Place in a greased baking dish. Pour liquid over the top and cover with cheese. Bake at 425 degrees for 15 minutes.
2 T. melted butter
2 tsp. minced onion
12 crackers
1/2 tsp. pepper
4 T. grated cheese
Boil carrots in salt water until tender. Drain. Reserve 2/3 c. of the liquid. Mash carrots. Stir in crumbled crackers, onion, butter, and pepper. Place in a greased baking dish. Pour liquid over the top and cover with cheese. Bake at 425 degrees for 15 minutes.
Saturday, May 21, 2011
Divinity
2 1/2 c. sugar
1/2 c. light Karo syrup
1/2 c. water
2 egg whites
1/2 tsp. vanilla
nuts
Bring the sugar, Karo syrup, and water to a boil. When it reaches 235 degrees, beat the egg white. At 250 degrees, add 1/3 of the cooked mixture to the egg whites and beat. At 260 degrees add another third of the cooked mixture of the egg whites, still beating. At 275 degrees, add the remaining mixture. Fold air into the mixture with a spoon. Add vanilla and nuts. When it begins to set, put on waxed paper like a drop cookie. Let cool.
1/2 c. light Karo syrup
1/2 c. water
2 egg whites
1/2 tsp. vanilla
nuts
Bring the sugar, Karo syrup, and water to a boil. When it reaches 235 degrees, beat the egg white. At 250 degrees, add 1/3 of the cooked mixture to the egg whites and beat. At 260 degrees add another third of the cooked mixture of the egg whites, still beating. At 275 degrees, add the remaining mixture. Fold air into the mixture with a spoon. Add vanilla and nuts. When it begins to set, put on waxed paper like a drop cookie. Let cool.
Royal Frosting
This frosting makes hardened decorations for cakes or other desserts.
3 level T. meringue powder
4 c. (approx. 1 pound) sifted powdered sugar
6 T. water
Beat all ingredients at low speed for 7 – 10 minutes until ice forms peaks. Pipe the frosting into desired shapes and designs on a piece of wax paper. Let sit for 48 hours or until solid. Remove and place on a frosted cake.
3 level T. meringue powder
4 c. (approx. 1 pound) sifted powdered sugar
6 T. water
Beat all ingredients at low speed for 7 – 10 minutes until ice forms peaks. Pipe the frosting into desired shapes and designs on a piece of wax paper. Let sit for 48 hours or until solid. Remove and place on a frosted cake.
Tuna Casserole
2 c. cooked drained noodles
1/2 c. evaporated milk
1 can cream of mushroom soup
1 (7 oz.) can tuna
1/4 lb. grated cheese
1 T. grated onion
1 (10 oz.) pkg. frozen peas
1/2 c. broken potato chips
Mix all ingredients (except chips) in a 3 pt. casserole dish. Top with chips. Bake at 425 degrees for 15 minutes or until bubbly hot.
1/2 c. evaporated milk
1 can cream of mushroom soup
1 (7 oz.) can tuna
1/4 lb. grated cheese
1 T. grated onion
1 (10 oz.) pkg. frozen peas
1/2 c. broken potato chips
Mix all ingredients (except chips) in a 3 pt. casserole dish. Top with chips. Bake at 425 degrees for 15 minutes or until bubbly hot.
Thursday, May 19, 2011
Chocolate Butter Frosting
1/2 c. butter
1/3 c. milk
2 (1-oz.) squared unsweetened baking chocolate
3 1/2 c. powdered sugar
1 tsp. vanilla
Melt the baking chocolate squares in the microwave. In a medium saucepan, bring butter and milk to a boil. Remove from heat. Add melted chocolate, powdered sugar, and vanilla. Beat until smooth.
1/3 c. milk
2 (1-oz.) squared unsweetened baking chocolate
3 1/2 c. powdered sugar
1 tsp. vanilla
Melt the baking chocolate squares in the microwave. In a medium saucepan, bring butter and milk to a boil. Remove from heat. Add melted chocolate, powdered sugar, and vanilla. Beat until smooth.
Wednesday, May 18, 2011
Apple Cobbler
This is our family's favorite cobbler recipe!
6 peeled apples
1/2 c. sugar
2 T. water
4 T. butter or margarine
1 c. quick rolled oats
1/2 c. brown sugar
1/2 tsp. cinnamon
1/2 c. nuts
1 tsp. grated lemon peel
Slice and spread the apples in a greased 8 x 8 baking pan. Mix together the sugar and water and sprinkle on top of the apples. Mix the remaining ingredients together and spread over the apples. Bake at 350 degrees for 45 minutes, or until tender.
6 peeled apples
1/2 c. sugar
2 T. water
4 T. butter or margarine
1 c. quick rolled oats
1/2 c. brown sugar
1/2 tsp. cinnamon
1/2 c. nuts
1 tsp. grated lemon peel
Slice and spread the apples in a greased 8 x 8 baking pan. Mix together the sugar and water and sprinkle on top of the apples. Mix the remaining ingredients together and spread over the apples. Bake at 350 degrees for 45 minutes, or until tender.
Mint Frosting
1/3 c. margarine, softened
3 c. powdered sugar
1/2 tsp. mint extract
2 T. milk
green food coloring (optional)
Blend together well and spread.
3 c. powdered sugar
1/2 tsp. mint extract
2 T. milk
green food coloring (optional)
Blend together well and spread.
Mom's Buttercream Frosting
1/3 c. margarine, softened
3 c. powdered sugar
1/2 tsp. vanilla
about 2 T. milk
Blend together well and spread.
3 c. powdered sugar
1/2 tsp. vanilla
about 2 T. milk
Blend together well and spread.
Elena's Garden Chili
1 lb. ground hamburger or turkey
onion powder
chili powder
1 green pepper, chopped
1 red pepper, chopped
1 can diced tomatoes (Mexican style, optional)
1 can tomato sauce
1 can kidney beans
1 can garbanzo beans
1 can corn
some garlic powder
sour cream and/or shredded cheddar cheese
Brown the meat with some onion and chili powder to taste, and the peppers. Put the meat mixture in a crock pot or a big pot on the stove. Add all the other ingredients. If you like it soupier, add another can of tomato sauce and add water until it gets to the desired consistency. Warm on stove-top until desired temperature or put in crock pot on low for 4 hours or so. Serve with sour cream and/or grated cheddar cheese.
onion powder
chili powder
1 green pepper, chopped
1 red pepper, chopped
1 can diced tomatoes (Mexican style, optional)
1 can tomato sauce
1 can kidney beans
1 can garbanzo beans
1 can corn
some garlic powder
sour cream and/or shredded cheddar cheese
Brown the meat with some onion and chili powder to taste, and the peppers. Put the meat mixture in a crock pot or a big pot on the stove. Add all the other ingredients. If you like it soupier, add another can of tomato sauce and add water until it gets to the desired consistency. Warm on stove-top until desired temperature or put in crock pot on low for 4 hours or so. Serve with sour cream and/or grated cheddar cheese.
Monday, May 16, 2011
Mom's Fudge
3 (6 oz.) bags of chocolate chips
32 large marshmallows, cut into fourths
2 T. vanilla
1 c. margarine or butter
nuts
4 1/2 c. sugar
1 can evaporated milk
In a small bowl, mix the chocolate chips, marshmallows, vanilla, margarine or butter, and nuts. Cook the sugar and evaporated milk over medium heat on the stovetop. Bring to a boil and let boil for 7 minutes, stirring constantly. Pour over the other ingredients. Mix until everything melts and is well blended. Pour into pan to set up.
32 large marshmallows, cut into fourths
2 T. vanilla
1 c. margarine or butter
nuts
4 1/2 c. sugar
1 can evaporated milk
In a small bowl, mix the chocolate chips, marshmallows, vanilla, margarine or butter, and nuts. Cook the sugar and evaporated milk over medium heat on the stovetop. Bring to a boil and let boil for 7 minutes, stirring constantly. Pour over the other ingredients. Mix until everything melts and is well blended. Pour into pan to set up.
Mom's Peanut Brittle
3 c. sugar
1 c. water
1 c. corn syrup
1/4 cube butter
2 3/4 c. raw peanuts
1/2 tsp. salt
1 tsp. baking soda
1 tsp. vanilla
Combine the sugar, water, corn syrup, and butter. Mix well and boil to 230 degrees or softball stage. Add the peanuts and cook until 310 degrees or hard crack stage. Remove from heat. Immediately add the salt, baking soda, and vanilla. Mix well. Pour into a well-greased shallow pan. When cold, break up into pieces and serve.
1 c. water
1 c. corn syrup
1/4 cube butter
2 3/4 c. raw peanuts
1/2 tsp. salt
1 tsp. baking soda
1 tsp. vanilla
Combine the sugar, water, corn syrup, and butter. Mix well and boil to 230 degrees or softball stage. Add the peanuts and cook until 310 degrees or hard crack stage. Remove from heat. Immediately add the salt, baking soda, and vanilla. Mix well. Pour into a well-greased shallow pan. When cold, break up into pieces and serve.
Zucchini Chocolate Cake
This is such a yummy, moist cake!
1 c. vegetable oil
2 c. sugar
3 eggs
2 1/2 c. flour
1/2 tsp. salt
1 tsp. baking soda
1/4 tsp. baking powder
1/2 c. milk
3 (1-oz.) squares unsweetened baking chocolate
1 T. vanilla
2 c. grated zucchini
In a large bowl combine sugar, oil, and eggs. Add in dry ingredients. Add milk and continue to mix well. Melt baking chocolate in the microwave for 20-second intervals, until just melted. Blend chocolate and vanilla into batter. Stir in zucchini. Bake in a greased 9x13-baking dish at 350 degrees for about 25 minutes. Cool and frost with Chocolate Butter Frosting.
Chocolate Butter Frosting
1/2 c. butter
1/3 c. milk
2 (1-oz.) squared unsweetened baking chocolate
3 1/2 c. powdered sugar
1 tsp. vanilla
Melt the baking chocolate squares in the microwave. In a medium saucepan, bring butter and milk to a boil. Remove from heat. Add melted chocolate, powdered sugar, and vanilla. Beat until smooth.
1 c. vegetable oil
2 c. sugar
3 eggs
2 1/2 c. flour
1/2 tsp. salt
1 tsp. baking soda
1/4 tsp. baking powder
1/2 c. milk
3 (1-oz.) squares unsweetened baking chocolate
1 T. vanilla
2 c. grated zucchini
In a large bowl combine sugar, oil, and eggs. Add in dry ingredients. Add milk and continue to mix well. Melt baking chocolate in the microwave for 20-second intervals, until just melted. Blend chocolate and vanilla into batter. Stir in zucchini. Bake in a greased 9x13-baking dish at 350 degrees for about 25 minutes. Cool and frost with Chocolate Butter Frosting.
Chocolate Butter Frosting
1/2 c. butter
1/3 c. milk
2 (1-oz.) squared unsweetened baking chocolate
3 1/2 c. powdered sugar
1 tsp. vanilla
Melt the baking chocolate squares in the microwave. In a medium saucepan, bring butter and milk to a boil. Remove from heat. Add melted chocolate, powdered sugar, and vanilla. Beat until smooth.
Texas Sheet Cake
Texas Sheet Cake
2 c. flour
2 c. sugar
2 eggs
2 cubes margarine
1/2 c. cocoa
1/2 c. sour cream
1/2 tsp. salt
1 tsp. baking soda
1 c. water
Mix together the flour, sugar, eggs, margarine, cocoa, and sour cream. Put the salt, soda, and water in a saucepan and bring to a boil. Add to flour mixture and mix well. Pour into a greased and floured sheet cake pan. Bake at 350 degrees for about 20 minutes. While baking, prepare the Texas Sheet Cake Frosting. (The recipe is on the next page.) Frost the cake while still warm.
Texas Sheet Cake Frosting
1/2 c. cocoa
1 cube margarine
6 T. milk
1 lb. powdered sugar
1 c. nuts
1 tsp. vanilla
Bring cocoa, margarine, and milk to a boil. Take off stove and mix in powdered sugar, nuts, and vanilla. Beat well and ice cake while still warm.
2 c. flour
2 c. sugar
2 eggs
2 cubes margarine
1/2 c. cocoa
1/2 c. sour cream
1/2 tsp. salt
1 tsp. baking soda
1 c. water
Mix together the flour, sugar, eggs, margarine, cocoa, and sour cream. Put the salt, soda, and water in a saucepan and bring to a boil. Add to flour mixture and mix well. Pour into a greased and floured sheet cake pan. Bake at 350 degrees for about 20 minutes. While baking, prepare the Texas Sheet Cake Frosting. (The recipe is on the next page.) Frost the cake while still warm.
Texas Sheet Cake Frosting
1/2 c. cocoa
1 cube margarine
6 T. milk
1 lb. powdered sugar
1 c. nuts
1 tsp. vanilla
Bring cocoa, margarine, and milk to a boil. Take off stove and mix in powdered sugar, nuts, and vanilla. Beat well and ice cake while still warm.
S'more Pie
12 oz. chocolate candy bar, broken up
30 large marshmallows
3/4 c. milk
2 1/2 c. whipped cream, divided
6 oz. jar hot fudge topping, warmed
9-inch graham cracker pie crust
Chocolate syrup for a garnish
Place the chocolate bar pieces, marshmallows, and milk in a saucepan. Cook over a low heat, stirring constantly until marshmallows and chocolate are melted. Cool to room temperature. Fold 1 1/2 c. whipped cream into chocolate mixture. Spread a thin layer of warm hot fudge over the bottom of the crust. Gently spoon chocolate mixture into crust. Top with the remaining cup of whipped cream and garnish with chocolate syrup. Refrigerate at least 3 hours or until set.
30 large marshmallows
3/4 c. milk
2 1/2 c. whipped cream, divided
6 oz. jar hot fudge topping, warmed
9-inch graham cracker pie crust
Chocolate syrup for a garnish
Place the chocolate bar pieces, marshmallows, and milk in a saucepan. Cook over a low heat, stirring constantly until marshmallows and chocolate are melted. Cool to room temperature. Fold 1 1/2 c. whipped cream into chocolate mixture. Spread a thin layer of warm hot fudge over the bottom of the crust. Gently spoon chocolate mixture into crust. Top with the remaining cup of whipped cream and garnish with chocolate syrup. Refrigerate at least 3 hours or until set.
Asphalt Pie
1 package Oreo cookies
1/2 gallon mint chocolate chip ice cream (or whatever kind you like)
1 bottle Hershey chocolate and/or caramel syrup
1 container cool whip
Mash 1/2 of the Oreo cookies and pour in the bottom of a 9x13 cake pan. Spread so it covers the bottom of the pan evenly. Cut the ice cream in thirds. The first two thirds will lie next to each other in the pan, the last third you’ll have to cut and shape to fit the rest of the pan. Take the Hershey’s syrup and squeeze all over the top of the ice cream. Put a layer of whip cream on. Add the other half of the crushed Oreo cookies on top of that. Freeze overnight and serve!
1/2 gallon mint chocolate chip ice cream (or whatever kind you like)
1 bottle Hershey chocolate and/or caramel syrup
1 container cool whip
Mash 1/2 of the Oreo cookies and pour in the bottom of a 9x13 cake pan. Spread so it covers the bottom of the pan evenly. Cut the ice cream in thirds. The first two thirds will lie next to each other in the pan, the last third you’ll have to cut and shape to fit the rest of the pan. Take the Hershey’s syrup and squeeze all over the top of the ice cream. Put a layer of whip cream on. Add the other half of the crushed Oreo cookies on top of that. Freeze overnight and serve!
Mom’s Classic Pecan Pie
3 eggs, slightly beaten
1 c. sugar
1 c. Karo (light or dark)
2 T. margarine or butter, melted
1 tsp. vanilla
1 1/4 c. pecans
1 9-inch unbaked pie crust
Preheat the oven to 350 degrees. In a large bowl, stir the eggs, sugar, Karo, butter and vanilla until well blended. Stir in the pecans. Pour into the piecrust. Bake 50 to 55 minutes or until knife inserted halfway between the center and the edge of the pie comes out clean.
1 c. sugar
1 c. Karo (light or dark)
2 T. margarine or butter, melted
1 tsp. vanilla
1 1/4 c. pecans
1 9-inch unbaked pie crust
Preheat the oven to 350 degrees. In a large bowl, stir the eggs, sugar, Karo, butter and vanilla until well blended. Stir in the pecans. Pour into the piecrust. Bake 50 to 55 minutes or until knife inserted halfway between the center and the edge of the pie comes out clean.
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