Our Favorite Recipes

Baked French Toast

2012-01-17T17:19:00.001-08:00

1/2 cup melted butter (1 stick)

1 cup brown sugar

1 loaf Texas toast

4 eggs

1 1/2 cup milk

1 teaspoon vanilla

Powdered sugar for sprinkling

Directions

1. Melt butter in microwave & add brown sugar....stir till mixed.

2. Pour butter/sugar mix into bottom of 9 x 13 pan....spread around

3. Beat eggs, milk, & vanilla

4. Lay single layer of Texas Toast in pan

5. Spoon 1/2 of egg mixture on bread layer

6. Add 2nd layer of Texas Toast

7. Spoon on remaining egg mixture

8. Cover & chill in fridge overnight

9. Bake at 350 for 45 minutes

10. Sprinkle with powdered sugar

11. Serve with warm maple syrup (I don't do the syrup part)

- Crack eggs & get them started (on low)

- Melt butter in microwave

Add brown sugar & stir together
Pour mixture into 9 x 13 pan
Spread evenly to cover bottom of pan

- Add milk & vanilla to egg mixture

- *Add 1 Tablespoon powdered sugar to egg mixture*

- Spread even layer of Texas Toast on butter/sugar layer

After you have 1 even layer, ladle on 1/2 of egg mixture

- *Sprinkle brown sugar & cinnamon before next layer*

Spread second layer of Texas Toast

- Ladle second half of egg mixture

*Spread thin layer of butter*

- *Sprinkle lightly with white sugar & cinnamon*

(I think the butter & sugar help give the final product a crusty top....I could easily be wrong....but it sure doesn't hurt the flavor....and since this recipe is far from figure friendly...then why not?)

Refrigerate overnight

- Bake at 350 for 45 minutes

- Sprinkle with powdered sugar

Top should be crusty, middle should be soft & moist, & bottom is just glorious!

Cheesy Au Gratin Potatoes

2011-12-29T11:45:00.000-08:00

Potatoes:
3 Tbsp butter
1 Lrg onion, chopped
1/4 C all purpose flour
1 1/2 C chicken broth
1 C milk
1 1/2 tsp salt
1/2 tsp pepper
1/2 tsp dried thyme
2 C shredded cheddar cheese
26 oz-bag frozen shredded hash browns (I used real potatoes, just cook the dish longer)
1/2 C sour cream

Topping:
3 C cornflakes, lightly crushed
2 Tbsp butter, melted

Melt the butter in a large pot over medium heat. Add the onion until it is soft. Stir in the flour, cook, stirring constantly, for about a minute. Combine the broth and milk in a liquid measuring cup and slowly whisk into the onion mixture. Add the salt, pepper, and thyme. Stir to combine. Bring the mixture to a boil and then reduce the heat to medium-low and simmer, stirring frequently, until the mixture is slightly thickened, about 5 minutes.

Take the pot off the heat and stir in the cheese until smooth. Mix in the potatoes and then fold in the sour cream.

In medium bowl, toss the cornflakes with the butter until evenly combined. Pour the potato mixture into a 9x1 baking dish and top with buttered cornflakes. Bake at 350 degrees for 45 minutes. Longer if you are using raw potatoes, just keep checking them until the potatoes are at your desired texture. Let sit 10 minutes before serving.

Oreo Brownies

2011-10-02T16:47:00.000-07:00

I've been in such a brownie mood lately. Any recipe I see for brownies immediately gets bookmarked for future baking. I made these delicious Oreo Brownies for a meeting one afternoon. These brownies were gone before the meeting was half over and my friend said they were the "best brownies she's ever tasted". I am inclined to agree with her. I could easily eat an entire pan of these babies in one sitting. Absolutely delicious.

Oreo Brownies

1 box brownie mix (with ingredients to prepare them according to package directions)

1 package oreo cookies- chopped

1 tub of cool whip- thawed

1 8 oz. pkg cream cheese- softened

2 cups powdered sugar

1 cup chocolate chips

Prepare brownies according to package directions. Add 1/3 of the chopped oreos. Bake according to package directions. Let cool completely. In a mixing bowl beat cream cheese and powdered sugar until smooth. Fold in cool whip and another 1/3 of chopped oreos. Spread the cream cheese mix on top of cooled brownies. Melt chocolate chips in microwave. Spread evenly over cream cheese layer. Sprinkle remaining oreos on top. Refrigerate for at least an hour. Serve.

Thanks to Dayna for the recipe!

Turkish Delight

2011-09-22T08:59:00.000-07:00

So I have always wanted to make this recipe From " The Chronicles of Narnia, The Lion, The Witch, and The Wardrobe." Some of the Ingredients are hard to find. Has anyone ever made this before>??? If you have and have a recipe that is fabulous please tell me. I hear that rose water is hard to find but you can make your own, On a How to site. There is also a Rhubarb recipe that I would like to try. I am going to post both of these. I have been looking at so many recipes and this one looks the best and has the best instructions. I will post pics when I make it. Hopefully today. :) That's the idea anyways.

Turkish Delight

Ingredients:

2 cups sugar
2 1/4 cups water
Juice of 1/2 lemon or 1/2 Tablespoon of Lemon Juice
1/2 cup cornflour Or Corn Starch
1/2 teaspoon cream of tartar (this stops the mixture from crystalising)
1/2 tbsp essence of rose water
1/2 cup icing sugar Or Powdered Confectioners Sugar
1/8 cup extra cornflour or Cornstarch

Method:

1. Boil the sugar with the lemon juice and 3/4 cups of water. Use a jam thermometer and remove from the heat when the syrup reaches the soft ball stage (115C).

2. While you are boiling the sugar syrup, combine the cream of tartar and a cup of Cornstarch with 1.5 cups of cold water. (Using cold water should prevent lumps.) Mix well and bring up to a simmer, stirring all the time. Continue stirring at a simmer until the mixture has made a thick, gluey paste. Stir the sugar syrup into this paste. (If you end up with lumps at this stage, push everything into a saucepan through a sieve with the back of a ladle.)

3. Simmer the sugar and cornstarch mixture, stirring every few minutes, until it’s a golden-honey colour and about 120C (this is halfway between soft and hard ball on your jam thermometer, and will take about an hour).

4. Divide the mixture into two, and pour it into prepared trays lined with oiled cling film. I used a small tupperware as I wanted turkish delights with a bit of height to them and found that with my trays they were really flat.

5. Add rose water and a few drops of pink food colouring and stir. Cover and chill for a few hours until set. Or over night.

6. Turn it out and slice the set Turkish Delight into cubes, and roll in a mixture of 1/2 cup powdered sugar and 1/8 cup Cornstarch so that they don’t stick together. Store in airtight boxes between layers of greaseproof paper, well-dusted with the powdered sugar/cornstarch mixture.

Rhubarb Turkish Delight

2 cups of rhubarb simple syrup
1 envelope of gelatin powder
2 tablespoons of cornstarch
1/4 + 1/4 cup of water
2 tablespoons of cornstarch and 4 tablespoons of icing sugar

Line the bottom and sides of a standard loaf pan with plastic wrap. Sift the cornstarch with the icing sugar and set aside.

Soften the gelatin powder in 1/4 cup of warm water. Let it bloom until fully hydrated. At the same time, dissolve the cornstarch in 1/4 cup of cold water. Mix to make a slurry.

Put the rhubarb simple syrup in a non-reactive pot. Add the softened gelatin and the cornstarch mixture. Stir to blend completely.

Heat over medium high heat for about 15 - 20 minutes, approximately 112C.

Remove from the heat and cool slightly. Then pour into the prepared pan. Let sit 12 hours at room temperature. Do not refrigerate.

Remove the jellied mixture from the pan and place on a cutting board that has been liberally dusted with the cornstarch and icing sugar mixture. Dust the top of the jellied mixture, as well. With a clean, sharp knife cut into desired shapes and sizes. Carefully toss the jellied candy in the cornstarch and icing sugar mixture. Place on parchment paper to dry.

Do not store in the refrigerator. Store in a tightly closed container in a cold room. This will keep up to 3 months.

Cooks Notes:
Temperature. With a definite concentration and time for setting, solidification occurs only with a definite temperature. For a high solidifying temperature a high concentration of gelatin is required. The slower a gelatin solution is cooled, the higher the temperature at which it solidifies. A gelatin solution may be cooled down, by packing ice around its container, to a temperature below that at which setting would occur if a longer time is allowed. On the other hand, gelatin solutions may be mixed and left standing for 2 or 3 hours at room temperature. If they are then put in ice or the refrigerator they set quite rapidly and as if gel nuclei might have started to form while standing at room temperature. At low temperatures all gelatins become firmer. At high temperatures they are liquid, for no gel occurs at temperatures above 35°C. with any concentration of gelatin. With the same concentration one gel may set at 10°C, another at 12°, still another at 14° to 16°C, and others require lower temperatures for setting. The gelatin's that set at higher temperatures show jellies of greater firmness than those that set at low temperatures. The ones requiring lower temperatures than 10°C. to set do not serve very well, for they also soften at a low temperature.

Veggies and Bow Ties with Pesto

2011-08-22T18:54:00.000-07:00

-12 ounces bow tie pasta
-1 Tbsp olive oil
-1/2 lb green beans OR asparagus, trimmed and cut into 2-inch pieces
-1 yellow or red pepper, diced
-1 small zucchini, peeled and halved lengthwise and cut into 1/4 inch moons
-2 cloves garlic, sliced
-1/2 C. prepared pesto
-1/4 C. heavy cream
-1 C. grape tomatoes, halved
-1/2 tsp salt

Bring a large pot of salted water to boiling. Add bow ties and cook following package directions, about 8 minutes. Drain. Meanwhile, heat oil in a large nonstick skillet over medium high heat. Add green beans and pepper, cook 5 minutes. Add zucchini and garlic. Cook 2 minutes. Stir in pesto and heavy cream, cook 1 minute. Stir in tomatoes and salt and remove from heat. Add cooked bow-ties to sauce and toss well to combine.

Pork Chops with Golden Applesauce

2011-08-22T18:47:00.000-07:00

-3-4 golden delicious apples, chopped
-2 tsp lemon juice
-2 ounces golden raisens
-1-inch piece fresh ginger root
-3 Tbsp light brown sugar
-2 C. apple juice or cider
-1/2 tsp ground cinnamon
-1/4 tsp nutmeg
-2 Tbsp veg oil
-4 boneless pork loin chops
-salt and pepper to taste
-2 Tbsp butter

Combine first 8 ingredients in a medium pot placed over medium high heat and cook until chunky sauce forms, 10-12 minutes, stirring occasionally. It should be allowed to reduce and form quickly. Once apples are soft and sauce forms, remove it from heat.
Heat a large nonstick skillet over medium high heat. Add oil to pan. Season chops with S & P. Cook chops until brown and start to caramelize. Remove from heat and let the rest. Deglaze the pan with a splash of apple juice and 2 Tbsp of butter. Pour pan sauce over chops. Remove ginger piece from sauce and top chops with generous portions of warm applesauce.

Emeril's three-cheese baked Macaroni

2011-08-22T18:41:00.000-07:00

-course salt
-1/2 lb elbow mac
-3 slices bacon, diced
-1 1/2 tsp minced garlic
-3 lrg eggs
-1 can (12oz) evaporated milk
-1/4 tsp cayenne papper
-1/8 tsp ground nutmeg
-1 1/2 C. grated sharp cheddar
-1/2 C. grated Monterey Jack cheese
-1/2 C. finely grated parmesan

Preheat oven to 475 degrees. In a large pot of boiling salted water, cook macaroni for 6 minutes. Drain. Meanwhile, heat a small skillet over medium heat and add bacon. Cook until bacon is crisp, about 10 minutes. Add garlic and cook until fragrant, 30 seconds. With slotted spoon, transfer bacon mixture into medium bowl, add macaroni and stir. In a large bowl whisk together eggs and evap. milk. Add 1/2 tsp salt, cayenne, nutmeg and cheeses, mix well. Add macaroni mixture and stir well to combine. Transfer to a 9 inch dish or 2 qrt dish. With a spoon, gently spread mixture to form an even layer. Bake until sauce is bubbling at edges, about 12 minutes. Let rest 10 minutes before serving.

Creamy Chicken

2011-08-22T18:06:00.001-07:00

-2-4 chicken breasts
-1 package cream cheese
-2 cans green chilies (diced)
-1/2 C. salsa
-garlic, salt and pepper-to taste

Add all ingredients in crock pot. Shred chicken as it cooks. We eat this with rice, black beans and cheese wrapped up in tortillas

Fruity Summer Pasta Salad

2011-08-22T18:04:00.001-07:00

-1/2 package bow tie pasta, cooked and drained
-1/4 C. light mayo
-1/4 C. sour cream
-1 can chicken, shredded
-1 can pineapple tidbits
-1 apple diced (I like Fugi)
-2 C. red grapes, halved
-salt and onion powder to taste

Cook pasta and rinse with cold water. Mix in all ingredients!

Frosted Banana Cookies

2011-03-16T15:12:00.000-07:00

Ingredients

Cookies:
½ cup butter, softened
¼ cup solid Crisco shortening
¾ cup brown sugar
1 egg
½ teaspoon vanilla extract
½ teaspoon banana flavoring (can omit and increase vanilla to 1 tsp)
2 large ripe bananas, peeled and mashed
1 heaping tablespoon sour cream
¼ teaspoon salt
1 teaspoon baking soda
2 cups flour
Frosting:
6 tablespoons brown sugar
1/4 cup whole milk or half and half
4 tablespoons butter
powdered sugar
½ teaspoon vanilla extract

How to make it

For cookies, cream together butter, shortening and sugar. Add egg, flavorings, bananas and sour cream; beat well. Add dry ingredients; mix well. Drop by spoonfuls onto greased cookie sheet. Bake at 350 degrees for about 10 minutes, until bottoms are just lightly browned. Cool and frost.
For frosting, combine brown sugar, milk and butter in saucepan; bring to a rolling boil. Remove pan from heat; beat in enough powdered sugar to make frosting spreadable; beat in vanilla. As this frosting cools, it will become difficult to spread. If this happens, reheat it in the microwave for a few seconds, or add a bit more milk to thin it. I like to frost the cookies while the frosting - and the cookies - are still just a bit warm, so that it drapes over the cookie and coats it nicely.

I like to add chopped walnuts on top of the frosting-it makes the cookies look prettier and taste even better to nut lovers!
I found this recipe online a few years ago and it is really good-in fact I am heading to the kitchen to make some right now!

Creamy Polenta

2011-03-15T19:46:00.001-07:00

Ingredients:
-1 C. milk
-1 1/3 C half and half, divided
-2 T. butter, divided
-1/3 C. course polenta (corn meal)
-salt
-1/2 C grated parmesan

Directions:
Spray slow cooker, turn onto High.
In a saucepan, add the milk, 1 C half and half, 1 T. butter, and polenta. Season with salt and bring to a boil over medium-high heat, whisking constantly to keep from getting lumps. Boil for 2-3 minutes. Pour the mixture into the slow cooker and cook on high for 2 hours, stirring once or twice per hour. Once you are ready to serve, open the slow cooker, and whisk in the remaining 1 T or butter and remaining 1/3 C half and half, and parmesan.

Two-Toned Fudge

2011-02-13T17:05:00.000-08:00

-1/2 C. Butter, softened
-2 C. packed brown sugar
-1 C. evaporated milk
-1 C. granulated sugar
-1 jar (7 ounces) marshmallow creme
-1 tsp Vanilla
-1 1/2 C. semi-sweet chocolate chips
-1/2 C. butterscotch chips (I have replaced this for other flavors, works the same)

Line, in a 9 inch square pan, foil greased with butter. Set aside. In a large heavy sauce pan, combine the sugars, milk and butter. Cook and stir over medium heat until sugar is dissolved. Bring to a rapid boil, boil for 5 minutes stirring constantly. Reduce heat to low, stir in mallow creme until melted and blended. Remove from heat, stir in vanilla. Pour 2 1/2 cups into a bowl. Stir in chocolate chips until chips are melted. pour into prepared pan. Add butterscotch chips to the remaining mallow mixture and stir until chips are melted. Pour over the chocolate layer and gently spread to cover. Place in fridge and leave in over night until firm. Using the foil, remove from pan and cut. Store in fridge. yields 2 3/4 lbs.

Mexican Wedding Cookies

2010-12-18T13:04:00.000-08:00

Ingredients:

1 C. almonds
2 C. plus 2 Tbsp flour
1/4 tsp salt
1/2 tsp ground cinnamon
8 ounces (2 sticks) unsalted butter, softened
2 1/4 C. sifted powdered sugar
1 tsp vanilla extract
1/2 tsp almond extract

Directions:

1. Pre-heat oven to 350 degrees. Spread 1 C. almonds on a baking sheet and toast until fragrant, about 12 minutes, let cool
2. Put toasted almonds, flour, salt and cinnamon in a food processor and process until almonds are finely chopped, about 1 minute, set aside.
3. In the bowl of a mixer fitted with the paddle, cream butter and 1 C sifted powdered sugar. on medium until pale and fluffy, about 4 minutes. Add vanilla and almond extracts and mix until combined. Add the almond mixture, and mix on low until dough just comes together.
4. Roll dough into small balls, place on un-greased baking sheets
5. Bake until lightly browned around the edges, about 25 minutes (I cooked mine for 23) transfer to wire rack to cool.
6. Place remaining sugar in a bowl. Roll warm cookies in sugar. Let the cookie cool about 15 more minutes, and then roll again. Store in air tight container for up to 1 week.

White Bean and Chicken Chili

2010-11-16T11:59:00.000-08:00

Ingredients:
-2 Tbsp olive oil
-1 Large onion, chopped
-4 garlic cloves, minced
-2 lbs ground chicken (i don't usually use ground, I just cut up my chicken breasts into bite size pieces)
-1 tsp salt, plus more for seasoning
-2 Tbsp ground cumin
-1 Tbsp fennel seeds
-1 Tbsp dried Oregano
-2 tsp chili powder
-3 Tbsp flour
-2 (15-ounce) cans cannellini or other white beans, drained and rinsed
-1 bunch of swiss chard (stems removed) leaves chopped into pieces-----I just use whatever green leaf is available, Kale, beet greens, whatever they have
-1 1/2 C. frozen corn
-4 C. chicken stock
-1/4 tsp crushed red pepper flakes

Directions:
In a large heavy bottom saucepan, heat the oil over medium-high heat. Add the onion and cook until translucent. Add the garlic, cook for 30 sec. Add the chicken, 1 tsp salt, cumin, fennel seeds, oregano, and chili powder. Cook, stirring frequently, until the chicken is cooked through, about 8 minutes. Stir the flour into the chicken mixture. (IF you are putting this in the crock pot, put the chicken mixture in now) Add the beans, swiss chard, corn and chicken stock. Bring the mixture to a simmer and simmer for 55-60 minutes or until the chili has thickened. Add the red pepper flakes and simmer for another 10 minutes. Season with S & P to taste.

recipe from Giada De Laurentiis---Food Network

cupcakes

2010-09-16T09:53:00.001-07:00

Lemon Basil Cupcakes

1 C butter, softened

2 C sugar

3 eggs

3/4 tsp vanilla

1/2 tsp lemon zest

3 1/2 C all-purpose flour

1 tsp baking soda

2 tsp baking powder

2 C sour cream {I replaced this with greek yogart}

Pre-heat oven to 350 degrees. Line muffin tins and set aside. In a medium bowl, sift together flour, baking powder and soda. Set aside. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, mixing well after each addition. Beat in vanilla and lemon zest. Add the dry ingredient mixture in thirds, alternating with 2 additions of sour cream. The batter will be thick. Scoop 1/4 C batter into each liner. Bake for 16-20 minutes. Allow to cool completely.

Lemon Basil Syrup

1 C water

3/4 C sugar

1/3 C lemon juice

8 fresh basil leaves { I would double this, I did not taste any basil in final product using only 8}

1 strip lemon peel

In saucepan, combine all ingredients. Bring to a boil and continue to cook until liquid is reduced to 1 cup. Strain and discard peel and basil. Allow to cool completely. Using a toothpick, poke holes into the tops of the cooled cupcakes. Once the syrup has reached room temp. spoon 1 tsp syrup over each cupcake. Allow to soak in and repeat. Reserve 3 TBSP for frosting.

Lemon Mousse Frosting

2 C powdered sugar

3 Tbsp butter, softened

1/2 tsp vanilla

1/4 tsp grated lemon zest

3 Tbsp lemon basil syrup

1 1/4 C heavy whipping cream, whipped

In large bowl, beat together powdered sugar, butter, vanilla, lemon zest, and lemon basil syrup until smooth. Whisk into the already whipped cream until well blended. Frost.

Texas Caviar

2010-06-01T10:12:00.000-07:00

3 avocados (diced)
3-5 tomatoes (diced)
1 small bag frozen corn (defrosted)
2 can's of black beans1 onion (chopped)
1 bunch cilantro (chopped)
1 bottle Zesty Italian Dressing
1 tsp Garlic Salt
1 tsp Garlic Powder
1 tsp Season Salt

Mix all ingredients together and serve with tortilla chips

cherry chocolate cupcakes

2010-05-31T22:13:00.000-07:00

Go {here} for the recipe

Sweet & Sour Sloppy Joes

2010-05-19T22:21:00.000-07:00

my kids DEVOURED these tonight, so I thought I would share!

Ingredients:

-1 Tbsp Olive oil

-1/2 red bell pepper

-3 scallions, chopped

-2 cloves garlic, sliced or minced

-1/4 tsp Italian seasoning

-1/4 tsp black pepper

-1 lb ground chicken---I used ground turkey

-1 (8 oz) can tomato sauce

-1/2 C bbq sauce

-2 Tbsp brown sugar

Directions:

1. In medium skillet, heat oil over medium-high heat. Add red pepper, scallions, garlic, italian seasoning and pepper. Cook for about 4 minutes, stirring frequently.

2. Add ground chicken and continue to cook until no longer pink

3. Stir in tomato sauce, bbq sauce, and sugar. Simmer for about 3 minutes until slightly thickened and warmed through. Remove from heat and serve over buns!

Key lime cupcakes

2010-05-11T12:42:00.000-07:00

Ingredients

CUPCAKES
· 1 cup all purpose flour
· 3/4 cup self-rising flour
· 1/2 cup (1 stick) unsalted butter, room temperature
· 1 1/4 cup sugar
· 2 large eggs
· 2 1/2 tablespoons fresh lime juice
· 1 tablespoon finely grated lime peel
· 1/4 teaspoon neon-green food coloring
· 3/4 cup buttermilk
FROSTING
· 1 8-ounce package cream cheese, room temperature
· 1 1/2 cups powdered sugar
· 1/2 cup (1 stick) unsalted butter, room temperature
· 1 tablespoon finely grated lime peel
· 1/2 teaspoon vanilla extract
Preparation

CUPCAKES
Preheat oven to 350°F. Line standard muffin pan with 12 paper liners. Whisk both flours in medium bowl. Beat butter in large bowl until smooth. Add sugar; beat to blend. Beat in eggs 1 at a time, then next 3 ingredients (batter may look curdled). Beat in flour mixture in 3 additions alternately with buttermilk in 2 additions. Spoon scant 1/3 cup batter into each liner.
Bake cupcakes until tester inserted into center comes out clean, 20 to 25 minutes. Cool 10 minutes. Remove from pan; cool.

FROSTING
Beat all ingredients in medium bowl until smooth. Spread over cupcakes.

Ideas for Missionary meals

2010-05-11T12:27:00.000-07:00

Hey!
I was just wondering if any of you had some good, quick meals that you feed the missionaries.
Since we are being more consistent with having them over, I need ideas!

Thanks!
Katie

move it

2010-04-12T20:40:00.000-07:00

Alright guys, this blog needs posts! Come on people, I need some new dinner ideas! Let's get posting!!

Cinnamon Chip Bundt Cake

2010-03-12T09:38:00.000-08:00

3 cups plus 2 tablespoons all-purpose flour, divided

2 cups granulated sugar

2 teaspoons baking powder

1/2 teaspoon salt

1 container (8 oz.) dairy sour cream

4 eggs

2 teaspoons vanilla extract

1-1/4 cups (2-1/2 sticks) butter or margarine, softened

1-2/3 cups (10-oz. pkg.) HERSHEY'S Cinnamon Chips

Powdered sugar(optional)

Directions:

1. Heat oven to 350°F. Generously grease and flour 12-cup fluted tube pan.

2. Combine 3 cups flour, granulated sugar, baking powder and salt in large bowl. Beat sour cream, eggs and vanilla with fork or whisk in medium bowl until smooth.

3. Add butter and 1 cup sour cream mixture to flour mixture. Beat on low speed until thoroughly combined; beat 1 minute on high speed. Add remaining sour cream mixture; beat on medium speed until fluffy. Stir together cinnamon chips and remaining 2 tablespoons flour until chips are coated; gently stir into batter. Pour batter into prepared pan.

4. Bake 60 to 70 minutes or until wooden pick inserted in center comes out clean. Cool 20 minutes; remove from pan to wire rack. Cool completely. Sprinkle with powdered sugar, if desired. 12 to 16 servings.

Aunt Pat's Pumpkins Rolls

2010-03-04T08:05:00.000-08:00

Pumpkin Roll
Ingredients:
• 3 Eggs ... See More
• 1 cup Sugar
• 2/3 cup Pumpkin
• 1 teaspoon Lemon juice
• 3/4 cup All-purpose flour
• 1 teaspoon Baking powder
• 2 teaspoons Cinnamon
• 1 teaspoon Ginger
• 1/2 teaspoon Nutmeg
• 1/2 teaspoon Salt
• .
• Filling:
• 8 ounces Cream cheese -- softened
• 4 tablespoons Butter -- or margarine
• 1 cup Powdered sugar
• 1/2 teaspoon Vanilla
Preparation:
In large bowl, combine eggs and sugar, beating with an electric mixer until thick and light yellow in color. Add pumpkin and lemon juice, mixing until blended.
In separate bowl, combine flour, baking powder, spices and salt. Add to egg mixture, mixing well. Spread batter into greased and waxed-paper lined 10-by-15-inch jelly-roll pan.
Bake at 350 ° for 15 minutes. Remove from oven. Cool for 15 minutes. Place cake on clean tea towel sprinkled liberally with powdered sugar. Cool 10 minutes longer. From 10- inch side, roll cake up in towel. Set aside.
While cake is cooling in towel, prepare filling. Beat together cream cheese and butter; stir in powdered sugar and vanilla and blend until smooth.
Unroll cake. Evenly spread filling over cake. Roll up cake (without the towel). Wrap in plastic wrap. Cover and chill at least 1 hour. Slice before serving. Keep leftover slices refrigerated. This pumpkin roll freezes well.

easy chicken pot pie

2010-03-01T19:26:00.000-08:00

-1 box refrigerated pie crust (2 crusts)

-1/3 C margarine or butter

-1/3 C chopped onions (sweet ones work the best)

-1/3 C flour

-1/2 tsp salt

-1/4 tsp pepper

-1 1/2 C C chicken broth

-2/3 C milk

-2 1/2 to 3 C cooked and chopped chicken or turkey

-2 C frozen (or fresh) mixed veggies

Heat oven to 425

Place one pie crust in a 9" pan. Melt butter in med. sauce pan over med. heat. Add onion and cook 2-3 minutes or until tender. Add flour, salt and pepper. Stir until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened. Add chicken and veggies and mix well. Spoon mixture into crust lined pan. Top with second crust. Seal and flute edges and cut 2-3 slits in the top. Bake at 425 for 30-40 minutes or until crust is golden brown. Let stand 5 minutes before serving.

Boston Creme Cake-from scratch

2010-02-13T08:53:00.000-08:00

Cake:

-1 1/2 C Unbleached all purpose flour -3/4 C sugar

-1 1/2 tsp baking powder -2 Large eggs, room temp

-1/4 tsp salt -2 tsp vanilla extract

-3/4 C unsalted butter, room temp -2/3 C milk

Creme Custard Filling:

-1 1/4 C milk -pinch of salt

-3 large egg yolks -1 Tbsp unsalted butter

-1/4 C sugar -1 1/2 tsp vanilla extract

-2 Tbsp corn starch -1/2 C heavy cream, chilled

Chocolate Glaze:

-4 oz bittersweet chocolate, finely chopped -1 1/2 tsp light corn syrup

-1/2 C heavy creme

Directions:

to make cake, preheat oven to 350 degrees. Butter and flour 9x2 round cake pan. Sift the flour, baking powder, and salt into a med bowl, set aside. In standing mixer fitted with paddle attachment, bream butter and sugar until light and fluffy. Add eggs one by one, beating well after each. Beat in vanilla. Turn mixer on low and add flour in 3 parts, alternating with milk. Pour batter into pan and bake until golden brown, about 30 minutes. Cool completely-on rack in pan for 15 min, then take out of pan. When ready to assembly, cut cake in half with serrated knife.

Filling: in small sauce pan, heat milk over medium heat until bubbles appear around edges. Remove from heat. In med. bowl whisk yolks, sugar, cornstarch and salt. While whisking, gradually pour milk into eggs. Pour egg mixture back into sauce pan. Whisk constantly and bring to a boil over med. heat. Cook for 1 min, or until thickened. Removed from heat,stir in butter and vanilla. Cover with plastic wrap and refrigerate for 1 hr. Whip cream until soft peak. Lightly whisk custard to loosen. Fold cream into custard. Refrigerate until ready to assemble cake.

Glaze: Chocolate and corn syrup in small bowl. In saucepan bring cream to boil. Pour cream over choc and stir until smooth. Cool slightly before glazing the cake.

Sugar Cookies

2010-01-21T21:49:00.000-08:00

• ¾ cup butter, softened
• 1 cup sugar
• 2 eggs
• 1 teaspoon vanilla
• 2½ cups flour
• 1 teaspoon baking powder
• 1 teaspoon salt

Mix butter, sugar, eggs & vanilla thoroughly. Then blend in the dry ingredients, adding the flour gradually. Cover and chill for at least an hour. Preheat the oven to 400 degrees. Take part of the dough, knead it a bit with flour so it handles easily. Then roll & cut the cookies, using flour so the dough doesn’t stick to the counter top or the rolling pin.

Bake 6-8 minutes. Makes about 4 dozen 3-inch cookies.

SOUR CREAM FROSTING
Everyone wants to lick the beater

• 4 tablespoons butter, softened
• 2 2/3 cups powdered sugar
• 4 tablespoons sour cream
• 4 teaspoons milk
• ½ teaspoon vanilla

food coloring

Whip all ingredients except food coloring together until smooth. If the frosting is too thin, add a little more sugar. If it’s too thick, add a little more milk (or sour cream to taste). Once you have the frosting texture you want, add food coloring as desired.

French Peasant Bread

2010-01-12T21:02:00.000-08:00

-1 package (2 1/2 tsp) dry yeast

-2 C warm water

-1 Tbsp sugar

-2 tsp. salt

-4 C flour

corn meal

melted butter

Place yeast, water, sugar, and salt in bowl and stir until dissolved. Add flour and stsif until blended. Don not knead. (also no need for your kitchen aid, just mix with spoon) Cover and let rise for one hour or until doubled in size. Flour hands, remove dough from the bowl and place in 2 round pans (prepare the pans with oil and sprinkled with corn meal) the dough will be goopy and sticky! Let rise and additional hour. Brush the tops with melted butter and bake at 425 for 10 minutes. Then reduce the oven to 375 and cook an additional 15 minutes. Remove from oven and brush with butter again. Serve warm.

Almond Roca

2009-12-14T14:35:00.000-08:00

4 sticks salted butter (if using unsalted butter, add 1 tsp salt)
2 rounded cups sugar
4 tablespoons water
2 cups chopped almonds
1 cup chocolate chips
½ cup finely chopped almonds

Combine first 3 ingredients and cook on high, stirring constantly through 3 stages:
1. Runny
2. “Cheesy” it will look like melted white cheese
3. Runny and smooth, caramel brown color
Make sure you have the fan on your stove going, cause you’ll probably set off the smoke alarm towards the end. ;)

When it is runny, smooth and caramel brown color, remove it from the heat and add the almonds. Stir until combined and pour mixture onto greased cookie sheets. Spread it into an even layer. It will harden as it cools.
While it is still warm, sprinkle chocolate chips on top and let them melt enough to get soft. Spread the chocolate in an even layer across the candy. While the chocolate is still “wet”, sprinkle the finely chopped almonds on top.
At this point, while it is still warm and soft, you can score the candy with a butter knife to make it break evenly, or just let it harden and break it into rustic pieces.
Store in airtight containers. Enjoy!

Pear Bread

2009-11-09T12:27:00.000-08:00

Ingredients
1 cup vegetable oil
2 cups granulated sugar
3 eggs
2 1/2 cups pears - peeled, cored and chopped
1 cup chopped pecans
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 8x4 inch loaf pans.
In large mixing bowl combine oil, sugar and eggs, beat well. Stir in pears, pecans and vanilla. In another bowl, combine flour, baking soda, baking powder, salt, cinnamon and nutmeg. Stir dry ingredients into the pear mixture; mix well. Pour batter into prepared loaf pans
Bake in preheated oven for 60 minutes, until a toothpick inserted into center of a loaf comes out clean. Allow loaves to cool in pans for 10 minutes before moving to a wire rack to cool completely.
Nutritional Information
Amount Per Serving Calories: 309 Total Fat: 16.2g Cholesterol: 32mg
Nutritional Information
Pear Bread II
Servings Per Recipe: 20
Amount Per Serving
Calories: 309
Total Fat: 16.2g
Cholesterol: 32mg
Sodium: 202mg
Total Carbs: 38.5g
Dietary Fiber: 1.7g
Protein: 3.5g

Broccoli Cheese Soup

2009-11-09T08:19:00.000-08:00

I have this recipe and the Panera Broccoli Cheese soup recipe as my 2 fave ones. They are different in that this one is based in Chicken broth, instead of like heavy cream/whole milk and butter in the Panera one, so when I make it I don't feel so guilty about eating it! It's a southern recipe. You can use less broth, if you want...but really it's not a heavy super thick soup, which we love. Sometimes they get so thick it's like eating a paste! This is just right. Don't forget the mustard and pepper, that's what gives it a little kick! Enjoy! Broccoli cheese soup is made with fresh broccoli.
Ingredients:
•1 bunch broccoli, about 1 1/4 pounds, washed and trimmed
•2 cups sliced onions
•5 tablespoons butter or margarine
•7 cups chicken broth, divided
•1 teaspoon dried leaf oregano, crumbled
•1/4 cup flour
•2 tablespoons Dijon mustard
•1/8 teaspoon pepper
•1 cup milk
•2 cups shredded sharp Cheddar cheese

Preparation: Cut florets off broccoli and divide into small sections. Simmer in lightly salted water for 2 minutes; drain and immerse in cold water to stop cooking then set aside. Cut stalks into small pieces; place in a large saucepan. Add sliced onions and 3 tablespoons of butter to saucepan; sauté over medium low heat for 5 minutes. Add 3 cups chicken broth and oregano to the saucepan; simmer 20 to 30 minutes. Carefully process hot mixture in batches in a blender until smooth. Melt remaining 2 tablespoons butter in saucepan; stir in flour and cook, stirring constantly, until smooth and bubbly. Stir in mustard and pepper. Gradually stir in processed mixture and remaining 4 cups of chicken broth. Continue to cook, stirring, until mixture begins to bubble. Add milk and cheese; stir until smooth and cheese is melted. Add remaining broccoli florets and heat through. Broccoli cheese soup serves 8.

Double Vanilla Cupcakes Recipe

2009-10-03T21:35:00.000-07:00

Ok so, the cupcakes are divine, but a little much for so few cupcakes.. worth a try once... but the reason I'm posting it is for the FROSTING!!!! It's so good!! I'm making it and putting it on EVERYTHING!! Cherry Chip cupcakes were AWESOME!!! And other than the fact you have to buy a special, pricey item, Vanilla Bean, it is SO worth it...

Ingredients

Cupcake

1 ½ cups + 2 tablespoons all-purpose flour
1/4 teaspoon kosher salt
1 1/4 teaspoons baking powder
1/2 cup unsalted butter, room temperature
1 cup sugar
1 egg plus 2 egg whites
1/2 cup whole milk
1/4 cup sour cream
1 1/2 teaspoons of vanilla extract
1/2 vanilla bean (or one whole bean if you can spare it)

Frosting

1/2 cup unsalted butter, room temperature
1 1/4 cups of powdered sugar
1/2 vanilla bean (or 1 teaspoon of vanilla extract)

Method

1 Preheat oven to 350 degrees F. While the oven preheats cut open and scrape out the seeds of a vanilla bean. Place the seeds, empty bean, and the milk into a small saucepan. Heat to just under a simmer for a few minutes being careful not to scald the milk. Remove from heat and allow the milk to steep and cool. (Be sure to remove the bean after it cools. Wash it and then place it out to dry so it can be used again.)

2 Beat the butter for about 3 minutes on medium speed, then add the sugar and beat until light and fluffy, about 3 minutes. Add the egg and beat for 30 seconds. Add the egg whites, one at a time, beating for 30 seconds each.

3 In one bowl sift together the flour, baking powder, and salt. In another whisk together the vanilla steeped milk, vanilla extract, and sour cream.

4 Add the flour mixture and the milk mixture to the butter sugar egg mixture in alternating additions (dry-wet-dry method), starting and ending with the flour. Mix until just combined being sure to not overbeat.

5 Divide the batter into cupcake papers in a muffin tin and bake at 350F for 18-20 minutes or until slightly golden brown. Be sure to rotate the cupcakes after the first 15 minutes to ensure even baking. Be sure to keep a close eye as these can get overbaked quickly. Allow to cool on a wire rack. Frost when cooled.

Frosting

Beat the butter and slowly add in the powdered sugar. Scrape the seeds out of the vanilla bean (or vanilla extract if using) and beat in.

Makes about one dozen cupcakes.

5 minute mug cake... YUMMO!

2009-10-03T14:50:00.000-07:00

5 minute mug cake
4 tablespoons flour
4 tablespoons sugar
2 tablespoons cocoa
1 egg
3 tablespoons milk
3 tablespoons oil
3 tablespoons chocolate chips
A small splash of vanilla extract
1 large coffee mug (MicroSafe)

Add dry ingredients to mug, and mix well.
Add the egg and mix thoroughly.
Pour in the milk and oil and mix well.
Add the chocolate chips and vanilla extract, and mix again.
Put your mug in the microwave and cook for 3 minutes on high.
The cake will rise over the top of the mug, but don't be alarmed!
Allow to cool a little, and tip out onto a plate if desired.

You can use ANY flavored "chip" in the recipe. We used both chocolate and PB and it was EXCELLENT!

ENJOY!

Banana Cream Tart

2009-09-13T18:10:00.000-07:00

Cheddar & Scallion Bread

2009-08-10T12:29:00.001-07:00

Ingredients:

-8 ounces sharp cheddar cheese, shredded or coursley grated

-6 ounces butter, at room temp

-4 scallions, finely chopped

-2 cloves of garlic, chopped

-kosher salt and pepper

-1 lb loaf ciabatta bread, cut in half horizontally

Directions:

Place an oven rack in the center of the over. Preheat the oven to 400 degrees

In a food processor, combine the cheese and butter. Process until the mixture is smooth. Add the scallions and pulse until combined. Season with salt and pepper to taste. Spread the cheese mixture on the cut sides of the bread. Place on baking sheet and bake for 10-12 minutes or until golden.

Coconut Cake

2009-08-10T12:19:00.000-07:00

Ingredients:

basic cake:

-2 sticks of butter, at room temp

-2 C sugar

-4 eggs

-3 C sifted self-rising flour

-1 C coconut milk

-1 tsp pure vanilla extract

Filling:

-3/4 C sugar

-1 C sour cream

-4 T milk

-1/2 C flaked, sweetened coconut

7-Minute Frosting:

-1 1/2 C sugar

-1/4 tsp cream of tarter or 1 T white corn syrup

-1/8 tsp salt

-1/3 C water

-2 egg whites

-1 1/2 tsp pure vanilla extract

-2 to 3 C coconut, flaked and sweetened

Directions:

Cake:

Preheat oven to 350 degrees. Grease and flour 3 (9-inch) cake pans. Using an electric mixer, cream butter until fluffy. Add sugar and continue to cream well for 6-8 min. Add eggs, 1 at a time, beating well after each addition. Add flour and coconut milk alternately to creamed mixture, beginning and ending with flour. Add vanilla and continue to beat until just mixed. Divide batter equally among prepared pans. Level batter in each pan, removing air bubbles. Bake for 25-30 minutes or until done. Cool in pans 5-10 min, invert cakes onto cooling racks.

Filling:

Stir together sugar, sour cream, milk and coconut in a bowl until well blended. Add first cake layer onto pedestal. Using the wrong end of a wooden spook, poke holes about 1-inch apart until entire cake has been poked. Spread a third of the filling mixture on cake layer. Top with second layer, repeat process. Top with third layer and repeat process again.

Frosting:

Place sugar, cream of tarter or corn syrup, salt, water, and egg whites in the top of a double boiler. Beat with a handheld electric mixer for 1 minute. Place pan over boiling water, being sure that boiling water does not touch the bottom of the pan. Beat constantly on high speed with mixer for 7 minutes. Beat in vanilla. Frost the top and sides of the cake. Sprinkle top and sides of cake with coconut.

Bread Sticks

2009-06-03T19:43:00.000-07:00

1 1/2 C. warm water
1 Tbsp. yeast
1 Tbsp. sugar
4-6 C. flour
1/4 C. butter or marg.
1/4 tsp. (or so) Garlic powderParmesan Cheese
1. In a medium bowl, combine yeast, sugar, and warm water. Let stand 10 mins.
2. Add the salt and enough flour so it's not sticky
3. Knead, then cover and rise until double
4. Roll out dough into a rectangle, and cut into strips. Fold each strip in half and twist. Place in greased pan
5. Brush tops with melted butter and sprinkle with parmesan
6. Bake in preheate 400 degree oven for 15-20 minutes

Parmesan-Crusted Chicken in Cream Sauce recipe at Kraftfoods.com

2009-05-30T12:15:00.001-07:00

Parmesan-Crusted Chicken in Cream Sauce recipe at Kraftfoods.com

Shared via AddThis

Crock Pot Baked Potato Soup

2009-05-15T17:22:00.000-07:00

Makes 2 1/2 quarts

6 large potatoes, peeled and diced - I used Yukon, russet, & red potatoes
1 large onion, chopped
5 cups of chicken stock or use vegetable stock to make this soup vegetarian
1 (15-ounce) can evaporated milk
1/4 cup butter
salt
pepper

toppings - crumbled bacon, chunks of ham, cut up kielbasa, shredded cheddar cheese, corn niblets, petite peas, chopped scallions, and sour cream

extra chicken or vegetable stock to thin soup

Place potatoes, onions, and stock in a crock pot. Cook on low for 9 hours. After the cooking time, mash potatoes with a potato masher and add evaporated milk and butter. Stir to combine. Season with salt and pepper.

To serve, ladle soup into bowls and top as desired.

Tex-Mex Dinner

2009-04-29T09:57:00.000-07:00

The following recipes are SO incredibly yummy and they make a lot of food, so plan on having a dinner party. We made this for the Eisenbrandts and still had leftovers the next night. The pineapple salad is best the first night as it gets REALLY spicy the longer it sits in the jalapeno juices. The mexican snowballs were my personal favorite, but I have a HUGE sweet tooth! Enjoy!

Smoky Beef Tacos
2-3 TBS chopped canned chipotle chiles in adobo
1/2 c. ketchup
8 garlic cloves, chopped
2 tsp. oregano
coarse salt and ground pepper
1 boneless beef chuck roast (about 3 lbs) excess fat trimmed
16 or more corn tortillas lightly toasted

Preheat oven to 350 degrees. In a heavy pot with lid, stir together chiles, ketchup, 1 cup water, garlic, oregano, 2 tsp salt and 1/4 tsp pepper. Cut beef into 4 equal pieces. Add to pot, and turn to coat. Cover, and bring to a boil; transfer pot to oven. Bake, covered, until beef is fork-tender, about 2 1/2 to 3 hours. Transfer beef to a bowl. Skim off fat from cooking liquid. Shred beef with forks; moisten with cooking liquid as needed (I just returned the shredded beef to the pot with the liquid and it was great). Season with salt and pepper if needed. Serve with tortillas and desired toppings.

Cumin Rice and Beans
coarse salt
1/2 tsp ground cumin
1 cup long grain white rice
1 can (19 oz) kidney beans, rinsed and drained

In medium saucepan with lid, bring 1 1/2 cups salted water and cumin to boil. Add rice; cover and reduce to simmer. Cook 15 minutes; removed from heat and add beans. Cover and let stand a minute. Fluff rice with fork.

Spicy Pineapple Salad
1 TBS vegetable oil
1 pineapple, peeled, cored and cut into 1/2 inch chunks
2 jalapeno chiles, ribs and seeds removed, thinly sliced crosswise (I only used 1 and it was spicy enough)
1 tsp red wine vinegar
coarse salt and ground pepper

In a large skillet, heat oil over high. Working in 2 batches, cook pineapple and jalapenos on one side until lightly browned, 4-6 minutes; transfer to a bowl. Add vinegar, season with salt and pepper, and toss to combine.

Toppings
1. Avocado-Red Onion Relish: Combine 2 diced avocados and 1 finely chopped medium red onion with 1 TBS fresh lime juice. Season with salt and pepper (makes 3 cups).
2. Corn and Tomato Salsa: Combine 1 ten ounce bag thawed frozen corn, 1 cup quartered grape tomatoes, 2 tsp vegetable oil, and 2 tsp red wine vinegar. Season with salt and pepper (makes 3 cups).
3. Cilantro-Lime Crema: Stir together 16 oz reduced-fat sour cream, 1/4 cup fresh lime juice and 1/2 cup chopped cilantro. Season with salt and pepper (makes 2 cups).

Mexican Snowballs
2 pints vanilla ice cream
2 cups sweetened shredded coconut
1 tsp ground cinnamon

Cover two large baking dishes with plastic wrap, pulling so surface is taut. Drop 16 scoops of ice cream onto prepared dishes, dipping ice-cream scoop in hot water as you work. Freeze balls until firm, at least 1 hour.
Meanwhile, preheat oven to 350 degrees. On a rimmed baking sheet, toss coconut with cinnamon. Toast, tossing occasionally, 6-10 minutes; let cool.
Working with one ice-cream ball at a time, remove from freezer, and roll in coconut mixture; return to dish in freezer. Freeze until set, at least 30 minutes or up to 1 day. Serve 2 balls each.

Easy & Delicious Sugar Cookies

2009-04-13T21:59:00.000-07:00

I was on the internet looking for a yummy, soft sugar cookie recipe and this is what I found. They are awesome and the dough is even better!

3 3/4 cups flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tsp cream of tartar (I didn't have any and made the cookies without it and they still turned out fine)
1 cup butter
1 1/2 cups sugar
2 eggs
1 tsp vanilla
1/2 tsp almond

Cream butter and sugar. Add eggs, vanilla and almond and mix well. Mix dry ingredients together and then add to creamed mixture and stir well with wooden spoon.
Roll onto powdered sugar, not flour, cut and bake at 350 for 5-9 minutes. Cool and frost/decorate as desired.

Spicy Soup

2009-02-09T12:25:00.001-08:00

This is soooo yummy and super simple!

-about 2 chicken breasts, cubed (can pre-cook, but it will cook in your crock pot if you cook it long enough)
-2 cans (family size) chicken and rice soup
-2 cans Rotell
-2 cans ranch style beans

cook in crock pot and enjoy! Can serve with sour cream, or tortilla chips, or whatever you want

Smooth Tomato Sauce

2009-01-17T00:13:00.000-08:00

This recipe makes the best marinara sauce I have tasted. It is great for pizza as well as pasta, and it makes a nice sauce for chicken parmesan. This comes from The New Best Recipe cookbook (one of my favorites...every recipe I have made from here turns out wonderful, even if it is a little labor intensive...this recipe is not).

2 medium garlic cloves, minced
1/4 c. extra virgin olive oil
1 (28 oz.) can crushed tomatoes
1/2 tsp dried basil
1/4 tsp dried oregano
1/4 tsp sugar
salt and ground black pepper

Heat garlic and oil together in large saucepan over medium-high heat until garlic starts to sizzle. Stir in tomatoes, basil, oregano, sugar, pinch of salt, and 2 grinds of pepper. Bring to a simmer. Continue to simmer until the sauce thickens a bit and flavors meld, 10-12 minutes. Taste sauce and adjust salt if necessary. Cover and keep warm.

Ted's Pizza Dough

2009-01-16T23:59:00.000-08:00

This is from The Food You Want To Eat by Ted Allen. It is the best pizza dough I have ever tried (if you like thin crust pizza that is more salty than sweet...very Italian-like).

1/2 TBS. active dry yeast
1 c. warm water
2 TBS. olive oil
3 c. all-purpose flour
2 tsp. kosher salt

1. In large bowl, stir together yeast, water and olive oil. Then add flour, sprinkle the salt over the flour and stir into wet ingredients with a wooden spoon. When dough gets too stiff to stir with a spoon, knead in the unincorporated flour by hand, picking up the dough with one hand and pressing it against the sides and bottom of the bowl to pick up any bits, and then folding it over on itself so that it all sticks together. Do this until you have a coherent, if still messy, ball of dough.

2. Turn out onto clean work surface and knead for 10 minutes (3-5 will suffice if you feel lazy or get a mixer with a dough hook) At the beginning, the dough will be sticky; but don't add flour and don't flour the surface. Just keep kneading. The dough will eventually get very smooth and supple. It can be sort of meditative after you get going. Or, you may choose to view it as a workout for your arms.

3. Rinse the bowl. Dry it. Grease it with a bit of olive oil. Put dough into bowl; cover with plastic wrap or a kitchen towel and let rise in a warm, draft-free place until it has increased about 1 1/2 times in volume, about an hour. If you're not ready when the dough is, just punch it down again and let it sit until you're ready for it. It's not going anywhere.

4. Preheat oven to 500. If using a stone, put it in the oven and heat for 25 minutes.

5. Dust work surface with cornmeal or flour. Cut pizza dough in two and put one half on work surface; set other half aside. Use your fingers to flatten the dough into a disk. Press and stretch the dough to make a thin circle or rectangle, 10 -12 inches in diameter and 1/4 inch thick (I actually just used a rolling pin because I'm no good at free forming dough with my fingers alone).

6. Transfer dough to stone or baking sheet, add toppings as desired. Bake (475 degrees for baking sheet) until edges are lightly browned, about 12-15 minutes (I checked at 9-10 minutes and mine was done). Remove from oven, sprinkle with a bit of pecorino, romano, parmesano or asiago and some fresh herbs if desired.

I like to use BBQ chicken/red peppers/purple onion/monterey jack cheese OR homemade marinara sauce/monterey jack cheese. I will post the marinara sauce next. ;0)

Cream Syrup

2009-01-16T23:55:00.000-08:00

This is delicious syrup. You can use it on pancakes, waffles, french toast. It would be great with strawberries and whip cream on any of the above mentioned breakfast foods.

1 c. whipping cream
1 c. sugar
3 TBS. butter
1 tsp. vanilla

Mix cream, sugar and butter together in large pot. Bring to boil and let boil for 2-3 minutes. Stir in vanilla. Serve hot.

I also added about 1 tsp. maple flavoring (after the vanilla) in one of the batches I made and it was tasty too!

Monkey Bread

2008-11-09T14:31:00.000-08:00

I'm glad to see people back posting, although only one a month I was carrying the team!!! :)

This is the EASIEST and FASTEST thing you will ever make.

1 tube refrigerated biscuits, you know the ones you unroll, and they give you a heart attack when they finally pop, or explode open.
4 tbsp butter
1/4 cup brown sugar
1/2 tsp cinnamon

Cut biscuits into quarters. Put butter in a round, I've used square it works too, cake dish and microwave butter until completely melted. Stir in brown sugar, and cinnamon. Place biscuits inside and mix so butter mix is all over. Microwave for 3-4 minutes.

2008-11-09T08:40:00.000-08:00

Chocolate Chip Cookies

2008-11-09T00:17:00.001-08:00

I know...you may be saying, "another chocolate chip cookie recipe...why?", but you don't want to pass this one by. I have never had any problems with this recipe. The cookies turn out puffy with a little crunch on the outside and soft/chewy on the inside. Just give it a try!

1 c. sugar
1 c. firmly packed brown sugar
1 c. butter (I use it straight out of the fridge)
2 eggs
1 1/2 tsp vanilla
1 tsp baking soda
1 tsp salt
3 c. flour
12 oz (2 cups) chocolate chips

Place sugar, brown sugar, butter, eggs and vanilla in mixer bowl. Attach bowl and flat beater. Turn to speed 2 and mix ~30 seconds. Stop and scrape bowl. Turn to speed 4 and beat ~30 more seconds. Stop and scrape bowl.

Turn to stir speed. Gradually add baking soda, salt, and flour to sugar mixture and mix ~2 minutes. Turn to speed 2 and mix ~30 seconds. Turn to stir speed and add chocolate chips, mixing ~15 seconds.

Roll into tablespoon sized balls and place on cookie sheets. I don't drop them because they tend to stay more fluffy if they are rolled. Bake at 375 for 10 minutes. Remove immediately and place on wire rack to cool.

The key to these cookies (I think) is keeping the dough pretty cool (place it in the fridge between batches of cookies), and NOT over-mixing the dough. The directions are given for use with a Kitchen-Aid Stand Mixer, but you can adapt it to a regular mixer if needed. Speed 2 is low and Speed 4 is Medium-High. This is a pretty versatile recipe too. The last batch I made, I used semi-sweet chips, butterscotch chips and coconut combined...it was great! They are also more rich when you use milk chocolate chips instead of semi-sweet. Just play around with it.

Corn Bread

2008-11-06T16:13:00.000-08:00

This corn bread recipe is VERY yummy. I got it from a friend (Cami Craw) in my old BYU married student ward, and it goes very well with homemade chili. It is also great the next morning served with homemade syrup!

1 cup butter
1 1/2 cups sugar
4 eggs
2 cups buttermilk (or if you don't have just use 2 TBS of lemon juice or vinegar combined with milk and let stand 5 mins)
1 tsp baking soda
1 tsp salt
1 cup cornmeal
3 cups flour

Melt butter, add to sugar and eggs in a large bowl. Add buttermilk to wet ingredients. In a separate bowl combine all dry ingredients and then add to large bowl of wet ingredients. Use a whisk to combine thoroughly. Pour batter into a greased 9x13 pan and bake at 375 degrees for 30 mins.

Spicy Grilled Shrimp

2008-10-15T09:52:00.000-07:00

This recipe is THE BEST. We just love it. it is easy to make and doesn't take very long. Tom has been on a low fat diet and this is perfect for it. The recipe has no additives or oils. It has all natural spices so there are no added sugars. Perfect food for any diet or for all those sea food lovers.

Ingredients

2 large cloves garlic
1 tablespoon coarse salt
1 teaspoon cayenne pepper (you can lessen if you don't want it too spicy)
2 teaspoon paprika
2 tablespoons olive oil (optional) we don't use
2 teaspoons lemon juice from lemon
2 pounds large, raw shrimp, de-veined (easy peel) we use the 26-30 count ($4.99-$9.99)

Directions

Preheat grill for medium heat.
In a small bowl, crush the garlic with the salt. Mix in cayenne pepper and paprika, and then stir in olive oil and lemon juice to form a paste. In a large bowl, toss shrimp with garlic paste until evenly coated. Once coated, place on bamboo skewers.
Lightly oil grill grate (optional). Cook shrimp for 3 minutes per side on medium, or until they turn a pinkish color. Transfer to a serving dish, garnish with lemon wedges, and serve.

Split Pea Soup with Crescent Rolls

2008-10-14T19:11:00.000-07:00

This was our dinner tonight, and I must admit it was a good one. I was a little nervous as most recipes I find in cookbooks or magazines don't exactly turn out looking (or tasting) as I would have hoped. But this turned out great and was very easy to prepare. I put in less of the ingredients my family doesn't like (onion, celery, parsley), but still used some for flavor.

Split Pea Comfort Soup

Ingredients:
1 package (16 oz.) dried green split peas, rinsed
1 Hambone OR 2 cups diced ham
3 carrots, peeled & sliced
1 medium onion, chopped
2 stalks of celery plus leaves, chopped
2 cloves of garlic, minced
1 bay leaf
1/4 cup fresh parsley, chopped (optional)
1 tablespoon seasoned salt (or to taste)
1/2 teaspoon fresh pepper
1 1/2 quart hot water

Directions:
Layer ingredients in slow cooker, pour in water. DO NOT STIR. Cover and cook on high 4 to 5 hours or on low 8 to 10 hours until peas are very soft and ham falls off bone. Remove bones and bay leaf.

Crescent Dinner Rolls

Ingredients:
1 pkg (1/4 oz) active dry yeast
1/4 C. warm water (110-115 degrees)
1 Tb. + 1/2 C. sugar, divided
3/4 C. warm milk (110-115 degrees)
3 eggs, slightly beaten
1/2 C. butter, softened
1 tsp. salt
5-5 1/2 C. all-purpose flour
Melted butter

Directions:
1. In a large mixing bowl, dissolve yeast in warm water. Add 1 tablespoon sugar; let stand for 5 minutes. Add the millk, eggs, butter, salt and remaining sugar. Stir in enough flour to form a stiff dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes, Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1- 1/2 hours. Punch dough down.

2. Divide into thirds. Roll each into a 12-in. circle; cut each circle into eight wedges. Brush with melted butter; roll up wedges from the wide end and place, pointed end down, 2 in. apart on greased baking sheets. Cover and let rise in a warm place until doubled, about 30 minutes.

3. Bake at 375 degrees for 10-12 minutes or until golden brown. Remove from pans to wire racks. Makes 2 dozen.

Ziploc Omelets

2008-10-14T08:53:00.000-07:00

I received this in an email this morning. I love quick and easy recipes especially when the clean-up is easy. It would also be great for camping. Just make before you leave and pack it in a cooler to boil up for breakfast.

Ziploc Omelets:
This works great! Good for when you're alone or when all your family is together. The best feature is that no one has to wait for their special omelet. Have the guests write their name on a Quart Size Ziploc Freezer Bag with a permanent marker.

1. Crack 2 eggs into the quart size Ziploc bag (not more than 2) shake and combine.

2. Put out a variety of ingredients such as: Cheeses, Ham, Onions, Green Peppers, Tomatoes, Hash Browns, Salsa, Etc.

3. Each person adds prepared ingredients of choice to their bag and shake the bag to mix them well.

4. Make sure to get the air out of the bag and zip it up.

5. Place the bags into rolling, boiling water for 13 minutes. You can usually cook 6-8 omelets in a large pot. If you have more omelets, make another pot of boiling water.

6. Cut the bags and the omelet will roll out easily. Be prepared for everyone to be amazed.

7. Nice to serve with fresh fruit; everyone gets involved in the process and it becomes a great conversation piece.

Imagine having these ready the night before, and putting the bag in boiling water while you get ready in the morning. And in just 13 minutes you have a nice omelet for a quick breakfast.

Ginny's Yummy Melt In Your Mouth Brownies

2008-10-04T17:59:00.000-07:00

1 1/2 sticks of butter
1 1/3 c chocolate chips
1c sugar
1c brown sugar
4 eggs
3 tsp vanilla
1/2 tsp salt
1/2 c flour

Melt chocolate and butter together and then add sugar, eggs and vanilla to the mixture
stir then add flour and salt.
Use a pan little smaller than a 9x13 grease or tinfoil pan.
Bake at 350 for 40 min. or when tooth pick comes out clean one inch from side of brownies.
I had these brownies last night and they were to die for!

Peanut Butter, Marshmallow, Chocolate Covered Oreos

2008-10-03T16:45:00.001-07:00

12 Oreo Cookies

12 teaspoons peanut butter

12 Tablespoons Marshmallow Cream

½ Cup semi-sweet chocolate chips

2 Tablespoons heavy cream

1. Place Oreos onto a wax paper covered baking sheet. Spoon peanut butter evenly over Oreos, spreading gently. With cookie scoop, place marshmallow cream over peanut butter layer. Place entire baking sheet of oreos into freezer for 30 minutes or until firm.

2. Place chocolate chips into a microwave safe bowl and heat in 30 second intervals until chips are melted. Stir in heavy cream until shiny and smooth. If not smooth, add a touch more cream until smooth and shiny. Spoon chocolate over cookies, spreading carefully around edges. **If marshmallow cream starts peeking through a few minutes after coating with chocolate, just add additional chocolate over white areas.**

3. Place in refrigerator to chill for 30 minutes and serve. Keep any leftovers in refrigerator.

Pastel Cookies

2008-10-03T16:08:00.001-07:00

1c sugar
3oz jello mix
1 egg
1 1/2c butter
3 1/2c flour
1tsp vanilla
1tsp baking powder
bake at 400 for 8 min.
Roll the cookie dough in little balls and bake

Sweet and Sour Chicken

2008-10-03T13:28:00.001-07:00

Boil chicken until pulls apart.
1c water
1/2c sugar
1/3c vinegar
1/4c pineapple
1/4c soy sauce
2T lemon juice
1c chopped carrots
1/2c onion
bring to boil and add chicken
thicken with corn starch and add pineapple chunks
serve over rice

Peach Cobbler

2008-10-03T13:04:00.000-07:00

4 C. sliced fresh peaches
2 Tbsp flour
1 Tbsp butter
3/4 C. sugar
1 Tbsp lemon juice
Cinnamon

Place peaches in 9x13 pan. Sprinkle with sugar, flour & cinnamon mixture. Pour lemon juice over and dot with butter. Drop mounds of shortcake batter evenly over peaches. Bake at 425 degrees for 30 minutes.

Shortcake batter

2 C. flour
4 tsp baking powder
1/3 C. shortening or margarine
3/4 C. milk
1/2 tsp salt
3 Tbsp sugar
1 egg, well beaten

Sift dry ingredients. Cut in shortening until mixture becomes coarse crumbs. Combine egg and milk and stir into dry ingredients until just moistened.
I usually double the peach recipe to the shortcake recipe. Serve with ice cream or whatever you like!

Lighter General Tso's Chicken

2008-10-01T21:19:00.000-07:00

Another great one from Oct. '08 Everyday Food mag. We called it "Sarge's Chicken" in order to encourage our 2 year-old to try it, and he loved it. He kept asking for more!

1 1/4 c. long grain brown rice (I just used jasmine)
1/4 c. cornstarch (I didn't have so I used Wondra)
1 lb. snow peas, trimmed and halved crosswise (I probably used 1/2 lb and it was fine)
4 cloves garlic, sliced
2 tsp peeled and grated fresh ginger
3 Tbs light-brown sugar
2 Tbs soy sauce
1/2 tsp red pepper flakes (I just used a couple dashes and it was spicy enough)
2 large egg whites
course salt and ground pepper
1 lb. boneless/skinless chicken breasts, cut into 1-inch pieces
2 Tbs vegetable oil

Cook rice according to package or rice cooker/etc. Meanwhile, in a large bowl, stir together 1 tablespoon cornstarch/Wondra and 1/2 cup cold water until smooth. Add snow peas, garlic, ginger, sugar, soy sauce, and red pepper flakes; toss to combine, and set aside.

In another bowl, whisk together egg whites, remaining 3 tablespoons cornstarch/Wondra, 1/2 teaspoon salt and 1/4 teaspoon pepper. Add chicken and toss to coat.

In a large nonstick skillet, heat 1 tablespoon oil over medium-high heat. Lift half chicken from egg-white mixture (shaking off excess), and add to skillet. Cook, turning occasionally, until golden brown 6-8 mins. Transfer to plate; repeat with remaining oil and chicken, and set aside (reserving skillet with browned pieces).

Add snow-pea mixture to skillet. Cover; cook until snow peas are tender and sauce has thickened, 3-5 mins. Return chicken to skillet (with any juices); toss to coat. Serve with rice.

Salsa Chicken

2008-09-30T11:16:00.000-07:00

This is really good and really simple. If you have more than 2-3 people that actually eat in your family, you should probably double this recipe though! Enjoy!

- 1/2 c. sliced or chopped almonds
- 2 garlic cloves, minced
-2 lbs cut up chicken
- 1 c. salsa
- 1/4 c. water
- 1 Tbsp honey
- 3/4 tsp cumin
- 1/2 tsp cinnamon

Heat oil in large skillet and add almonds. Cook 1-2 minutes until browned. Remove the almonds and set aside. Add garlic and chicken to hot skillet until brown. Combine all remaining ingredients and mix well. Reduce heat and cook until chicken is tender. Serve over rice and add almonds to top!

Chicken Cheesesteaks with Peppers

2008-09-28T21:52:00.000-07:00

This recipe comes from the October 2008 issue of Everyday Food, and it was delicious. Parker our 2 year old even liked it!

1 lb. chicken cutlets (I just cut chicken breasts into strips)
2 Tbs. oil (I used olive oil)
course salt and ground pepper
2 bell peppers (mixed colors...I used red, but I think a red and orange would be nice), ribs/seeds removed and thinly sliced
1 large red onion, halved and thinly sliced
4 garlic cloves, thinly sliced
6 oz. sliced provolone cheese
4 soft Hoagie rolls, split lengthwise and doughy centers scooped out
1/4 c. light mayonnaise

Heat broiler, with rack set 4 inches from heat. On rimmed baking sheet lined with foil, toss chicken with 1 tablespoon of olive oil; season with salt and pepper. Broil, without turning, until chicken is opaque throughout, about 5-7 mins. Transfer to a bowl and set aside. On same baking sheet, toss together peppers, onions, garlic and remaining tablespoon oil (I actually tossed them in a separate bowl first). Lay them out evenly and broil, tossing occasionally, until crisp-tender and slightly charred, 8-10 mins (I tossed every 4 mins and then took them out after 10 mins and they were perfect); season with salt and pepper. Add chicken to broiled vegetables; toss, and spread in single layer. Top chicken and veggies with cheese; broil until cheese is bubbling, 30 secs to 1 min. Scoop out most of doughy center of rolls; spread rolls with mayo; fill with chicken/veggie/cheese mixture and serve immediately.

Ziti Macaroni

2008-09-26T16:20:00.000-07:00

- 1/2 lb ziti macaroni
- 1/4 c. butter
- 2 C. milk
- 1 lb cottage cheese (I use low-fat)
- 1 tsp parsley
- 1/2 lb chicken (I used one breast)
- 1/4 C. flour
- 1/2 C. parmesan cheese, divided
- 1 egg
- 1/4 lb grated mozzarella cheese
- paprika
salt & pepper

Cook and drain macaroni. Fry chicken until no longer pink. In small bowl, melt butter and add flour, 1 tsp salt and 1/2 tsp pepper. Add to chicken and stir until smooth. Stir in milk. Bring to a boil. Remove from heat. Add 1/4 C. parm cheese. Add macaroni. Pour half of this mixture into a 3 qt casserole dish.
In a bowl, mix cottage cheese, 1/4 C. parm cheese, egg, parsley, 1/2 tsp salt and 1/8 tsp pepper. Spread cheese mixture on top of macaroni. Top with remaining macaroni. Top with mozz cheese and sprinkle with paprika. Bake uncovered for 30 minutes at 350 degrees.

YUMMY!!!

The Worlds Best Pumpkin Bread

2008-09-24T13:11:00.000-07:00

4 eggs
2 1/3 c sugar
1 c vegetable oil
1-15oz can pumpkin
3c flour
1tsp salt
1 3/4 tsp baking soda
2 3/4 tsp cinnamon
3/4 tsp nutmeg
3/4 tsp ground cloves
1/4 tsp allspice
makes two loafs

Bake at 375 for 1 hour and 10 min
It's done when toothpick comes out clean after being inserted in the middle

Cafe Rio Meat

2008-09-22T09:38:00.000-07:00

-3 lb pork or beef roast
-12 oz can of coke
Cook on high in crock pot for 2 hrs, then turn down to low for 7-8 hrs
Remove roast and shred meat. Strain the juice and save 1 c.
Combine sauce:
-1 tsp garlic salt
-3/4 c. ketsup
-1/4 c. BBQ sauce
-1/3 c. brown sugar
Put meat back in crock pot and pour sauce over meat and mix well.
Pour the 1 c. of juice back into pot as well.
Cook on low until warmed through

Dressing: This is half the recipe, it make a lot if you make the full one
-1/2 c. mayo
-1/2 c. milk
-1/2 package of dry ranch mix (or and 1/8 c.)
-1 tomatea, pealed
-small Serrano pepper
-1/4 of a bunch of cilantro
Put all ingredients into blender and combine until smooth

Serve over meat with tortillas, black beans and cheese.

Curried Apple Chicken Lettuce Wraps

2008-09-16T13:11:00.000-07:00

This recipe came from a Pampered Chef party that I attended and it was so yummy...just give it a try!

1/2 c. fat-free sour cream
1/4 c. finely chopped red onion
2 c. diced cooked chicken
1/2 c. craisins
12 Bib lettuce leaves (I just used Romaine)
1/4 c. toasted sliced almonds, chopped (I used whole almonds chopped and then toasted)
1 Granny Smith apple (I used Gala or Fuji)
1/4 c. fat-free mayonnaise
1 tsp. curry powder
1 garlic clove, pressed
1/4 tsp. salt
1/2 c. finely diced celery

In a large mixing bowl combine sour cream, mayo, curry powder, garlic and salt. Finely dice celery, apple, onion, and chicken (I used my chopper from Pampered Chef and it works great) and add to mixing bowl. Add craisins and chopped almonds to bowl and mix well. Scoop out enough to fill lettuce leaves, roll up and serve.

Pumpkin Pancakes

2008-09-11T11:22:00.000-07:00

2 C. bisquick mix
2 tsp ground cinnamon
1 tsp vanilla extract
1 tsp ground allspice
2 tbsp veg. oil
2 tbsp packed brown sugar
1 -1/2 C. (12oz can) evaporated milk
1/2 C. Libby's solid pack pumpkin (canned pumpkin)
2 eggs

In large mixer bowl, combine bisquick, sugar, cinnamon, and allspice. Add milk, pumpkin, oil, eggs and vanilla. Beat until smooth. Make your pancakes!! Enjoy!

Sweets Web Site

2008-09-07T18:55:00.000-07:00

Here's an awesome site that has some really great recipes... mostly sugary foods, but they are the best right??? http://www.bakerella.blogspot.com/. I have a friend that bakes often, and she was on this site for hours...

Kung Pao Chicken

2008-08-23T10:39:00.000-07:00

Ok Everyone, I tried this last night and it was SO good.

1 lb boneless, skinless chicken cut into small pieces
1 TBSP cornstarch
2 tsp vegetable oil
2-3 garlic cloves, minced
1/4- 1 1/2 tsp crushed red pepper, to your liking
2 TBsp fresh ginger, minced.... I omitted this one
4 TBsp rice vinegar
4 TBsp soy sauce
1 TBsp oyster sauce, Optional
4 tsp sugar
1/3 cup dry roasted peanuts
add any cut up veggies you like, I used zucchini, and squash

1. combine chicken and cornstarch in a small bowl
2. toss to coat
3. heat oil in a large skillet or wok on medium
4. add chicken
5. stir fry 5-7 minutes until chicken is fully cooked
6. remove chicken from heat and set aside
7. add the veggies to the skillet with a little bit of oil. Stir fry for a few minutes, then add garlic, red pepper, ginger and onion if you like.
8. stir fry one more minute
9. remove from heat
10. in a small bowl, combine soy sauce, vinegar, sugar, and oyster sauce
11. stir well
12. add sauce to skillet
13. return chicken to skillet
14. stir in chicken until well coated
15. stir in peanuts
16. heat thoroughly, stirring
17. serve over rice

Reese Peanut Butter Cup Cookies

2008-06-12T15:51:00.000-07:00

Ingredients:

1 3/4 cup flour

1/2 teaspoon salt

1 teaspoon baking soda

1/2 cup butter, softened

1/2 cup white sugar

1/2 cup brown sugar

1/2 cup peanut butter

1 egg, beaten1 teaspoon vanilla extract

2 tablespoons milk

40 Miniature Reese's Peanut Butter Cups

Directions:1. Preheat oven to 375 degrees2. Sift together flour, salt, and baking soda; set aside3. Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla and milk. Add the flour mixture; mix well.4. Shape into 40 balls and place each into an ungreased mini muffin tin.5. Bake at 375 degrees for about 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball. Cool and carefully remove from pan.I used my mini cookie scoop--it made the perfect sized balls.

Chicken-Green Chili Straws

2008-05-22T13:16:00.000-07:00

I watched this on the Food Network and it looked delicious and also easy to make. Try it and tell me what you think. I plan on making it once I get some egg roll wraps from the store. They said you can get them in the produce department.

Recipe Summary
Difficulty: Easy
Prep Time: 20 minutes
Cook Time: 10 minutes
Yield: 4 servings

1 1/2 cups cooked chicken thigh meat, chopped
1/2 cup sour cream
1/3 cup shredded Mexican cheese blend (colby jack blend)
1 (4-ounce) can diced green chiles
2 tablespoons chopped fresh cilantro leaves
1 teaspoon ground cumin
1 package egg roll wrappers

Preheat oven to 400 degrees F. Coat a large baking sheet with cooking spray.
In a large bowl, combine chicken, sour cream, cheese, green chiles, cilantro, and cumin. Mix well to combine.
Arrange egg roll wrappers on a flat surface. Place a small amount of filling in the lower third (towards 1 corner) of each wrapper. Fold over the bottom corner of the wrapper, tightly roll up 1 turn and then fold in the sides. Dip your finger in water and run it along the corner and edge. Tightly roll up the rest of the way, sealing the edges and seam shut. Place "straws" on prepared baking sheet and spray with cooking spray. Bake 10 to 12 minutes, until golden brown.

Cream Puffs

2008-04-25T21:00:00.000-07:00

The easiest cream puffs I've ever made..... and by far the best.

1 cube butter
1 Cup water
1/2 tsp salt
Bring to a boil. Take off heat and stir in 1 cup of flour. Let cool for 5 minutes.
Add 4 eggs, one at a time.
Spoon batter size you want onto pan.
Bake at 325 about 20 minutes, or until light golden brown.
Whip cream from carton till pretty stiff. Add sugar to taste. Add almond extract to taste, approx 1 tsp is good, make it a little strong.
Make two vanilla pudding mixes with 1/2 less the amount of milk. Let pudding set up. Mix whipping cream, and pudding together. Fill cream puffs with cream. You can also drizzle chocolate over the top.
Very good treats. Store in the refrigerator.

Beef Stew

2008-03-21T12:47:00.000-07:00

1- 4lbs boneless beef cut into 1" cubes
1 tsp paprika
2 1/2 tsp seasoned salt
1 tsp pepper
1 1/2 tsp garlic powder
1/2 c. flour
oil to fry meat in

2- 3 large onions chopped
2 1/2 c. celery

3- 28 oz can tomatoes whole or diced
1 tbsp beef bullion
5 c. beef stock (3 cans)
1 tbsp worshishire sauce
1 tbsp dried parsley
5 bay leafs
1 tsp rosemary

4-water
2 1/2 c. carrots sliced
3 lbs potatoes, cubed

In a bag combine #1 ingredients (except beef) In a pot w/lid heat oil. Dredge beef in the ingredients that are in the bag and fry a handful at a time. Remove pieces as they are done. Reduce heat to medium and add #2 ingredients and cover w/lid. Cook 5 minutes and stir. Add #3 ingredients plus 1 quart of water and bring to boil. Once boiling reduce to a simmer, cover and cook 1 1/2 hrs, stir occasionally. While cooking, mix 1/2 c. flour with 1c. cold water and add to pot after the 1 1/2 hrs is up. Stir well and add #4 ingredients and extra water if needed. Cook 30 minutes or until veggies are tender. Remove bay leaves.

Funeral Poatoes

2008-03-18T17:49:00.000-07:00

"My Cheesey Potato Recipe"
A family size can of cream of chicken soup
Sour cream
Cheese
Hashbrowns

Mix sour cream with cream of chicken until it's a nice creamy color. Grate your cheese and the more cheese you add to the mix the cheesier you potatos will be. Next add your hashbrowns to the mix and then pour in casserole dish and put in over at 350 until top is brown.

Best peanut butter cookies ever...

2008-03-17T10:37:00.000-07:00

SO EASY!!
1 egg
1 cup peanut butter
1 cup sugar

Blend well. Drop by spoonfuls onto ungreased cookie sheet and fork with sugar. Bake at 350 for 10-12 minutes. Cool on cookie sheet 5 minutes before moving to cooling rack.

These are the BEST cookies you will ever have! :)

PORK ROAST HAWAIIAN

2008-03-10T15:21:00.000-07:00

1 (15 1/4 oz.) can pineapple slices4 to 5 lb. pork loin roast (have butcher loosen backbone)1/2 c. honey1/3 c. Kikkoman soy sauce1/4 tsp. garlic powder1/4 tsp. ginger
Drain pineapple slices and blend syrup with rest of ingredients. Roast in 325 degree oven for 2 to 2 1/2 hours. (I use meat thermometer.) Brush pork with marinade every 10 minutes and last 1/2 hour of cooking.
Heat remaining marinade and serve with roast. Serves 8.

Stir-Fry

2008-03-06T10:42:00.000-08:00

Stew Meat (I buy the pre-cut packages at the store. Doesn’t matter if it is cubed or in strips, but we like the taste of strips better)
½ TB. Olive Oil
Carrots (I usually use a small bag of baby carrots)
Celery, opt.
Bell Peppers (I use ½ red, ½ yellow, and ½ green), sliced
2 packets of brown gravy, prepared
Worcestershire sauce
Rice (prepare as much as your family will eat- I usually do the minute rice and do 2 c.)

Cook stew meat in oil. Season well (salt, pepper, garlic powder, onion powder, etc) Add carrots and celery. Cook through.

Stir in prepared brown gravy and season with Worcestershire (a few tsp. to taste)
Add sliced bell peppers. Simmer on a lower temperature until the brown gravy starts to thicken. (Do a taste test. We like it when the sauce has a little kick in it. If it doesn’t, add a little more Worcestershire sauce. Be careful: a little sauce goes a LONG way!)

Cook rice per package instructions.

Serve over rice.

Easy Chicken Roll-ups

2008-03-06T10:32:00.000-08:00

1 crescent roll package
¼ to ½ c. shredded cheese (more to taste)
2-3 Chicken breast; cooked and shredded or cubed
¼ to ½ package Cream cheese (or light cream cheese)
Bread crumbs and melted butter
Seasoning for chicken: garlic powder, onion powder, season salt, salt & pepper

Preheat oven to 375 degrees.

Cook and shred chicken. Season well! Put in KitchenAide and add cream cheese and shredded cheese. Mix well.

Roll out crescent rolls and stuff with mixture. Roll up… (doesn’t matter how ugly they are… the bread crumbs help hide the looks)

Dip in melted butter and then cover with bread crumbs. Put on cookie sheet and cook in oven for 12 minutes.

(These refrigerate well and heat up for leftovers. These are pretty easy and quick to do...since all of our stuff is in storage and I don't have the original recipe, I sorta winged it this past week. They turned out pretty well!)

Peanut Butter Rice Krispies

2008-02-29T17:38:00.000-08:00

Ok so I'm on a recipe roll. This is a great, very easy and fast treat that makes a lot.

1 C karo syrup
1 C sugar
1 C peanut butter
approx 6 cups rice krispies]

Bring sugar and karo to a boil. Take of burner and stir in peanut butter till it's all melted. Add rice krispies. Pat into a greased cookie sheet. I like them a little more ooey gooey, so I like let the cup of karo overflow a big, maybe a half cup extra. You can also add melted chocolate chips, and butterscotch chips over the top like a frosting.
They seriously take 5 minutes to make, a litte while to set, but are sooooo peanut buttery good.

Wasil

2008-02-29T17:36:00.000-08:00

This is the best Wasil recipe I've ever found

2 1/2 C apple cider mix
2 C tang
1 tsp cloves
1 tsp cinnamon
2 1/3 C sugar
1 pkg koolaid lemonade flavor

Mix all ingredients together well. Serve with hot water for a drink to warm you. For more orange flavor add less apple and more tang. My mom also thinks it's better with 2 koolaid packets.

Caramels {in the microwave}

2008-02-29T17:31:00.001-08:00

Yes, in the microwave. You know those great homemade caramel { Aunt Stacy makes a wicked batch} and yes I make them all the time and they totally work.

1/2 C butter
1/2 C corn syrup
1/2 C white sugar
1/2 C brown sugar
1/2 C sweetened condensed milk
1/2 C chipped pecans {optional}

In large microwave safe bowl melt butter. Add syrup, sugars, and milk. Stir well and microwave for 6-8 minutes. Now you'll have to figure out time with your own microwave. This may be too long or not long enough. The soft ball method works for this. { get a small cup with a little cold water in it. drop a small amount of caramel into the water. dump the water and check the consistency of the caramel. this is what the caramel will be like when it's set up.}
Pour onto a greased dish and refrigerate for 30 minutes. They can be cut, wrapped in chocolate, and wrapped in wax paper.

Yummy, Chocolate Sheet Cake

2008-02-25T14:20:00.000-08:00

Combine in a mixing bowl:

2 cups flour
2 cups sugar
1/4 teaspoon salt

In a saucepan, melt:
2 sticks butter
Add 4 heaping tablespoons cocoa. Stir together.
Add 1 cup boiling water, allow mixture to boil for 30 seconds, then turn off heat. Pour over flour mixture, and stir lightly to cool.

In measuring cup, pour 1/2 cup buttermilk.
Add:
2 beaten eggs
1 teaspoon baking soda
1 teaspoon vanilla
Stir buttermilk mixture into butter/chocolate mixture. Pour into sheet cake pan and bake at 350-degrees for 20 minutes.

While cake is baking, make icing:
Chop 1/2 cup pecans finely. (optional)
Melt 1 3/4 sticks butter in a saucepan.
Add 4 heaping tablespoons cocoa, stir to combine, then turn off heat.
Add:
6 tablespoons milk
1 teaspoon vanilla
1 lb minus 1/2 cup powdered sugar
Stir together.
Add pecans, stir together, and pour over warm cake.

Cut into squares, eat, and totally wig out over the fact that you’ve just made the best chocolate sheet cake. Ever.

Orange Rolls

2008-02-24T17:13:00.000-08:00

These are the best sugary breakfast ever. And good with dinner

2 pkg buttermilk biscuits
1 cup sugar
1 cup orange juice (made, not concentrate)
1 cube butter

Bring sugar, juice and butter to a boil on stove. Place biscuits into a bunt pan on thier side all the way around. Pour orange mix over the biscuits. Bake at 375 for 15 minutes. Take out of oven, and THE HARDEST PART, flip over onto a pan, or plate whatever is easiest. Note: do this over the sink. I've made a few messes with this one.

Caramel Popcorn

2008-02-24T17:09:00.000-08:00

2 cups brown sugar
1 cube butter
1 dash salt
1 cup Karo syrup
1 can sweetened condensed milk

3 bags microwave popcorn, popped. I put this in a bowl and kindof sift it with my hands to another bowl to get the seeds out.

Bring sugar, butter, salt, and karo to a boil, on medium heat stirring constantly. Add milk and bring to a boil again. Pour over popcorn and stir. I use a large cake pan, or cookie sheet greased. After a few minutes I'll stir or transfer to another pan so you can get the caramel off the bottom to more popcorn. Excellent.

Cream Corn

2008-02-15T12:24:00.000-08:00

I know this might not sound very good, but this is great corn. I don't like the creamed corn in the can at all!!! But this stuff is so good.

48 oz frozen corn
2 pkg cream cheese
4 tbsp water
3 tbsp milk
2 tbsp sugar
american/or Parmesan cheese
Add all ingredients to crock pot. Cook on low for 4-5 hours. You can use less cream cheese if desired, and any kind of cheese.

The Best Sugar Cookies

2007-12-13T14:11:00.000-08:00

4 c. flour
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 c. sugar
3 eggs
1 tsp. vanilla
1/2 c. sour cream
Bake @ 425 for 5 to 7 min.
Note: Do Not Brown

Sugar Cookies

2007-12-13T12:37:00.000-08:00

I was wondering if anyone had an absolutely amazing sugar cookie recipe that they would like to share? I am looking for moist sugar cookies... not the ones that crumble when you pick them up. HELP please!

6 week muffins

2007-11-13T16:59:00.000-08:00

Ingredients:
5 c. flour
5 tsp. baking soda
4 beaten eggs
1 15oz box bran flakes (or raisin bran)
1 c. applesauce
2 c. sugar
2 tsp salt
1 qt buttermilk
1/2 tsp nutmeg
2 tsp cinn.
1/4 c. frozen OJ concentrate

Mix in LARGE bowl. Bake what you want in greased muffin tin at 400 degrees for 18-20 min. Freeze the rest of the batter, when re-using, do not stir, place right into tin.

2007-10-31T09:19:00.000-07:00

Pumpkin Seeds

2007-10-31T07:13:00.000-07:00

Take as many seeds as you want(Whatever comes out of your pumpkin)
rinse and let dry
spread sparingly with Olive Oil
Shake about 1/4 cup or more Worchestershire sauce all over the top
Shake lot's of Salt all over the top.
Cook @ 325 and stir every 10 minutes until cooked and dried.
You can taste test and add accordingly but this is about how I like them! Yummy!

Pumpkin Chocolate Chip Cookies

2007-10-31T06:56:00.000-07:00

1 15 oz can of Libby's pumpkin
2 cups of sugar
1 cup oil
2 eggs
4 tsp baking powder
2 tsp cinnamon
2 tsp cloves
2 tsp nutmeg
2 tsp Salt
2 tsp Baking soda
2 tsp milk
2 cups or 1 package of choc. chips
2 1/4 tsp of vanilla

Southwest Chicken

2007-09-25T08:09:00.000-07:00

3 – 4 skinless, boneless chicken breasts cut into cubes
1 tsp garlic
2 cans spicy chili beans
2 cans black beans (drained)
1 can of corn
3/4 c. salsa
1 c. chicken broth

Mix all ingredients in a 2 qt dish. Cook at 350 degrees for 45-60 min. Serve in tortillas or over rice. (I usually make ½ this recipe and it still makes a lot!)

Bonco Berry Sauce

2007-09-22T18:26:00.000-07:00

This sauce is great with Jalapeno Poppers!

Ingredients

3/4 cup water
1/3 cup sugar
1/4 cup corn syrup
3 teaspoons fruit pectin
2 teaspoons cornstarch
1 teaspoon vinegar
50 drops red food coloring or 1/4 teaspoon red food coloring
1/8 teaspoon onion powder
1 dash cayenne pepper
1 dash garlic powder
1 dash paprika
1/4 cup red bell peppers, finely minced
1/2 teaspoon canned jalapeno peppers, finely minced

Directions

Combine all the ingredients except the bell and minced jalapeno peppers in a small saucepan; Whisk well.
Set saucepan over medium / high heat, uncovered: Add peppers and bring mixture to a full boil, stirring often.
Reduce heat and simmer sauce for 5 to 7 minutes, or until thick.
Remove from heat and let sauce sit for about 10 minutes; Stir and cover.
Use sauce when it reaches room temperature or cover and chill until needed.

Creamy Zucchini Soup

2007-09-10T13:37:00.000-07:00

2 tbsp butter
1 med onion, chopped
2 med potatoes, peeled
1 lb zucchini, peeled and sliced (2cups)
1/4 c. parsley
3 c. chicken broth
1 c. plain yogurt
2 tbsp lemon juice
1/2 c. chopped chives
1/2 tsp pepper

In 3 cups chicken broth and butter, boil onion and zucchini and potatoes until tender. Puree these when done, and then add remaining ingredients. Garnish with chives. (I usually stir in some sour cream or extra yogurt)

Homemade Rolls

2007-09-09T13:59:00.000-07:00

2 Tbs. Saf instant yeast
1 C. Warm water
1 C. Warm buttermilk
1/2 C. melted butter
5 1/2 to 6 C. flour (Bakers flour or bread flour)
1/2 C. sugar
1 tsp. salt
1/4 tsp. baking soda
2 eggs

Dissolve yeast in water and buttermilk. Add melted butter, sugar, salt, and eggs. Mix in flour two cups at a time. Knead on slightly floured board. Put in greased bowl in a warm place and let raise 30 minutes to 1 hour. Knead again and pinch off bread and roll in balls. Place in greased cake pan (DON'T crowd rolls). Let raise again. Bake at 350 in oven until golden brown. Remove from oven and brush tops with butter. Enjoy!!!

Cinnamon Spice Buns

2007-09-07T19:04:00.000-07:00

For the buns:
1 cup milk
1/2 stick butter
1/2 teaspoon ground cinnamon
1/8 teaspoon each ground nutmeg and ground cloves
grated zest of 1 lemon
1/4 cup warm water
2 tablespoons (packages) dry active yeast
1 whole egg plus 2 egg yolks
5 2/3 cups all-purpose unbleached flour, plus more as needed
1 teaspoon salt
5 tablespoons granulated sugar
1 1/2 cup raisins ( optional )
1 egg yolk mixed with 1 tablespoon milk, for glazing

For the icing:
1 cup confectioners sugar
1 to 2 teaspoons milk, heated
Directions:
Combine milk, butter, cinnamon, nutmeg, cloves, and lemon zest in a small saucepan over medium heat. Bring to a simmer and transfer the mixture to a large bowl. When cool, whisk the egg and egg yolks into the mixture. In a small bowl, combine the warm water with a pinch of sugar. Sprinkle the yeast over the water and set aside 15 minutes until it begins to froth.
In a separate large bowl, whisk together the flour, sugar, and the salt. Add the milk-egg mixture and the proofed yeast and mix until a cohesive dough forms. Next mix in the raisins. Dump the mixture onto a clean, lightly floured surface and knead 10 until smooth and elastic. Dust with flour as needed to keep the dough from sticking.
Transfer dough to a lightly greased bowl, cover with plastic wrap and let rise in a warm place until doubled in bulk, 1 ½ to 2 hours. Cut the dough into quarters and then divide each quarter into 4 equal pieces. Roll each piece into a ball and place in a greased 9-by-13-inch pan. Cover loosely with a clean towel and let rise until doubled, about 30 minutes.
Preheat the oven to 375 degrees F. Brush the buns with the egg glaze. Bake 20 to 25 minutes, until golden brown. Cool on a wire rack.
Combine confectioners' sugar and 1 teaspoon warm milk in a bowl and stir until smooth. Add another few drops of milk as needed if necessary. Spoon frosting into a piping bag and pipe the icing diagonally across each cooled bun. Delicious!

Oreo Cookies

2007-09-05T14:55:00.000-07:00

Cookie Ingredients:

1. Package of Devils Food Cake mix
1. Egg
1/4. Cup of water
3. Tsp of vegetable oil

Combine all ingredients together in mixer. Roll into 1 inch balls. Bake at 350 for 8 minutes. Let cool.

Center Filling:

Cream Cheese store bought frosting. I like to use the whipped ones.

Sunrise Smoothie

2007-09-05T14:48:00.000-07:00

1 Cup of Pineapple Juice
1 Cup Vanilla Low Fat Yogurt or Frozen Yogurt
1 Cup Frozen Strawberries, Partially Thawed
2 Ripe, Medium Bananas, Peeled

Combine Pinapple Juice, Yogurt, Strawberries and Bananas in your blender. Cover: Blend until smooth. Enjoy this yummy treat for summer.

Serving size: 4

Yummy In your tummy Banana Bread!

2007-09-04T19:39:00.000-07:00

1/2 cup of Vegetable oil
3/4 cup of sugar
2 beaten eggs

3 Ripe Bananas, Mashed

3 Tbsp. Of Milk
1 Tsp. Vanilla
1/2 tsp Baking Powder
1/2 tsp Salt
2 cups of flour
1 tsp. baking soda

Preheat oven to 350 degrees
Beat Vegetable oil and sugar together in mixer bowl.
mix the beaten eggs and mashed bananas in a separate small bowl.
Add Milk and vanilla to the first mixture.
then after well mixed add dry ingredients. Flour, baking soda, baking powder and salt.Mix well.
add the bananas and beaten eggs to the the First mixture, but don't over mix.(Over mixing makes bread too airy and dry. You want it moist and yummy)
Bake in 9 by 5 by 3 loaf pan. and line the bottom with wax paper.( For some reason the wax paper keeps in more moisture. and it is easer to clean up!)
Cook for Approximately 1 hour. Check with a tooth pic because elevation may play a factor.
Let cool. Sometimes if you want it a little sweeter you can warm up butter and spread it all over the banana bread and roll it in Powdered sugar. It is really yummy I just didn't do it this time.
Eat and Enjoy!

Creme Brulee French Toast with Syrup

2007-08-31T19:36:00.000-07:00

Creme Brulee French Toast
Ingredients:
1/2 cup butter
1 cup packed brown sugar
2 tablespoons corn syrup
1 loaf Texas toast bread (extra-thick slices)
5 eggs
1 1/2 cups half-and half-cream
1/2 teaspoon salt
1 teaspoon vanilla

Instructions:
In a small saucepan melt butter, brown sugar, and corn syrup over medium heat until smooth, stirring occasionally. Pour mixture onto large, greased jelly roll pan (18x13x1). Spread to cover surface. Place 12 slices Texas toast bread in a single layer to cover pan. Mix together Eggs, cream, salt, and vanilla . Spoon mixture over each piece of bread. Cover and refrigerate overnight. Bake uncovered at 350F. for about 30 minutes. Remove from pan and serve. If not serving immediately, turn each slice of bread over (this will prevent bread from sticking to the bottom of the pan). Serve with Syrup.
Makes 12 servings.

Buttermilk Syrup
Ingredients:
1 cup sugar
1/2 cube real butter
1/2 tsp. soda
1/2 cup buttermilk
1 tsp karo syrup
1 tsp vanilla
Method:
Mix all ingredients except vanilla and heat in saucepan to boiling. Boil 5 minutes stirring constantly. Remove from heat and add vanilla.

This is rich and yummy.

Mini Portabello Burgers

2007-08-29T18:49:00.000-07:00

Ok so Dave and I found a recipe and changed to make it our own.

12 medium portobello mushrooms

2 yellow squash

2 zucchini

1 medium onion

Sea salt

oregano

Season All

9 ounces Swiss Cheese

12 mini brioche buns or dinner rolls

sesame oil

1/2 teaspoon of sesame seeds

Take stems off of the portobellos. Slice the squash & zucchini into 1/4 in thick rounds or in strips if you prefer Drizzle canola oil on them. Season to your taste with Season all on zucchini and Sea Salt and oregano on yellow squash. We just put the oil on the mushrooms. Grill vegetables till cooked and grill marks are on them. Brush Sesame oil (Dave put a little butter too) on tops of buns and sprinkle sesame seeds ontop. Put in oven until outside is just crispy at 375 for 4 min. Assemble burger and melt cheese under broiler. So good. The vegetables are so flavorful that you dont need any dressing at all!

Salsa

2007-08-29T13:36:00.000-07:00

This is my mother in laws recipe. I hate store bought salsa now. I love this recipe.

15 large tomatoes (15 or 16 cups)
3 medium onions
3 green peppers
3 hot jalapenos & 2 mild jalapenos
2 cloves garlic
1 1/2 tablespoons salt
1/2 cup sugar
1/2 cup cider vinegar

Chope it all up and put in big pot. Bring to boil for 15 min. Mix seperate 1/2 cup corn starch and salsa juice so that you dont get corn starch clumps in your salsa. Add to salsa and cook for 10 min. Bottle them and process for 30 min.

I really liked it chunky but it goes way to fast. If you want it to last longer then cut up fine or use in your food processor.

Note: For those that have never canned. Make sure your bottles are hot and the lids and that nothing is on the mouth of the jar when you put the lid on (wipe with damp cloth) & that your jars and lids are steralized.

Carrie's chocolate chip cookies

2007-08-29T08:58:00.001-07:00

2 1/2 cups of all purpose flour
1/2 teaspoon of baking soda
1/4 teaspoon salt
1 cup of (Packed) Brown sugar
1/2 cup of granualted sugar
2 sticks (1cup) of salted Butter (not cold but softened.)(I just stick it out an hour before I make the cookies, the microwave melts the inside too fast)

2 large eggs
2 teaspoons of Vanilla Exract
12 ounces of semisweet chocolate chips(about 2 cups)

Preheat the oven to 350
In a large bowl or kitchen aid
blend the sugars on medium speed till they are totally mixed.
Then add the softened 2 sticks of butter and mix to form a grainy paste
scrape the sides of the bowl and add the eggs and then the vanilla extract. DO
not over mix the eggs. Just until they are blended in

Add the flour cup by cup and baking soda and salt.
Do Not Overmix.

I like to make larger cookies so I double the tablespoon to more like 2 tablespoons per cookie. I cook six at a time but you can cook more if you want. Cook them for only 10 minutes. They might look underdone but they aren't. When they cool you have a deliciously chewy yummy chocolate chip cookie. Enjoy. If you don't like them chewy and soft you can cook them for longer if you want. (Some people like them harder to go with milk)