Basic as they are, it isn't easy to share this recipe; this is one of those recipes that define food in our family. Grandma would make a big pot of these (at least double this recipe) and a big pot of mashed potatoes with lots of butter to go with 'em. Then, my brothers and I would chow down, relishing the Eastern European heritage that brought them to us. Nowadays, I get more requests from those same brothers to make these than anything else and, as if that weren't enough, my husband has joined the ranks.
1 large head of cabbage
1 1/2 lbs ground beef (no leaner than 20/80)
1 c. white rice (not quick-cooking or instant)
1 large onion, chopped finely
2 large cloves garlic, minced
2 tsp salt
pepper to taste
1 meduim can (app. 12 oz) tomato paste
1 large can (28 oz) ground or pureed tomatoes
Fill a stock pot (big enough to fit the whole head of cabbage) with enough water to come halfway up the sides of the cabbage. Bring the water to a boil and, as the leaves become tender (but not cooked), remove the leaves from the head of cabbage layer by layer (you can remove the head from the pot each time you perform this task. Return the cabbage for the next layer or two and so forth). Reserve the outermost, damaged leaves for lining the cooking pot. The largest leaves can be cut in half down the middle.
Combine the beef, rice, onion, garlic, salt and pepper in a bowl (don't bother with a spoon - just use your hands.) Line a stockpot with the outermost leaves. Lay the tender leaves on the counter one at a time a fill with a teaspoon or so of mixture. Starting from one long end, roll the leaf, tucking in the sides as you go. Layer the rolls on top of one another in the stockpot. With a whisk, combine the tomato paste and puree with one large can full of water. Pour the tomatoes over the rolls and add enough water to just cover the rolls (as needed). Bring the mixture to a boil, then reduce the heat, cover and let simmer for 45 minutes, until rice is tender. Serve with mashed potatoes and corn (there IS no other way.)
Kristin M.
Pullman, WA
Tuesday, December 4, 2007
Orange Cookies
I love the sparkling, tangy-sweet flavor of these.
Cookies:
2 c. granulated sugar
1 c. butter, softened
2 eggs
1 c. sour milk (stir 1 tsp cream of tartar into milk to sour it)
5 c. flour
1 tsp salt
2 tsp baking soda
1 tsp baking powder
1 tsp orange peel, finely grated, with rest of orange peeled and pulverized in a blender
Icing:
1 box powdered sugar
1 large orange, juiced
Cream butter and sugar until fluffy. Add eggs and mix well. Sift dry ingredients together in a separate container. Add 1/3 dry to the mix, followed by 1/2 milk, 1/3 dry, 1/2 milk, then rest of dry. Stir in the peel and pulverized orange. Chill the dough a minimum of 1 hour.
Preheat the oven to 350. Form the dough into golfball sized balls, place on ungreased cookie sheet, then use the bottom of a glass dipped in sugar to flatten the balls. Bake the cookies 10-12 minutes until just golden around the edges.
For the icing, whisk together the sugar and juice until no lumps are visible. Allow to sit on the counter 10-15 minutes to thicken slightly. When the cookies have cooled, frost the top with the icing.
Kristin M.
Pullman, WA
Cookies:
2 c. granulated sugar
1 c. butter, softened
2 eggs
1 c. sour milk (stir 1 tsp cream of tartar into milk to sour it)
5 c. flour
1 tsp salt
2 tsp baking soda
1 tsp baking powder
1 tsp orange peel, finely grated, with rest of orange peeled and pulverized in a blender
Icing:
1 box powdered sugar
1 large orange, juiced
Cream butter and sugar until fluffy. Add eggs and mix well. Sift dry ingredients together in a separate container. Add 1/3 dry to the mix, followed by 1/2 milk, 1/3 dry, 1/2 milk, then rest of dry. Stir in the peel and pulverized orange. Chill the dough a minimum of 1 hour.
Preheat the oven to 350. Form the dough into golfball sized balls, place on ungreased cookie sheet, then use the bottom of a glass dipped in sugar to flatten the balls. Bake the cookies 10-12 minutes until just golden around the edges.
For the icing, whisk together the sugar and juice until no lumps are visible. Allow to sit on the counter 10-15 minutes to thicken slightly. When the cookies have cooled, frost the top with the icing.
Kristin M.
Pullman, WA
Cream Cheese Cookies
You will need a cookie press for these ones.
1 c. butter, softenend
3 oz cream cheese, softened
1/2 c. granulated sugar
2 c. flour
1/2 tsp vanilla extract
food coloring (optional)
Preheat oven to 375.
Cream the butter and cream cheese until well combined. Add the sugar and vanilla and beat well. Using a gentle hand, slowly add the flour until just blended. You can add 1-3 drops of food coloring at this time, until desired color is achieved.
Fill a cookie press with the dough and press onto a cold, ungreased baking sheet. Bake 8-10 minutes until cookies are firm, but not yet browning. Allow cookies to cool for 5 minutes on the pan, then move them to a cooling rack to finish.
Kristin M.
Pullman, WA
1 c. butter, softenend
3 oz cream cheese, softened
1/2 c. granulated sugar
2 c. flour
1/2 tsp vanilla extract
food coloring (optional)
Preheat oven to 375.
Cream the butter and cream cheese until well combined. Add the sugar and vanilla and beat well. Using a gentle hand, slowly add the flour until just blended. You can add 1-3 drops of food coloring at this time, until desired color is achieved.
Fill a cookie press with the dough and press onto a cold, ungreased baking sheet. Bake 8-10 minutes until cookies are firm, but not yet browning. Allow cookies to cool for 5 minutes on the pan, then move them to a cooling rack to finish.
Kristin M.
Pullman, WA
Ultimate Chocolate Chip Cookies
This one makes a ton of cookies - perfect for filling gift platters at the holidays.
2 c. unsalted butter, softened
2 c. granulated sugar
2 c. brown sugar
4 eggs, at room temperature
2 tsp vanilla extract
4 c. flour
5 c. oats
2 tsp salt
2 tsp baking powder
2 tsp baking soda
1 12 oz bag semisweet chocolate chips
1 12 oz bag white chocolate chips
6 oz good quality dark chocolate, grated
2 cups nuts (optional - my fave is pecans)
Preheat the oven to 375.
In a blender, process the oats until they make a uniform oat flour.
Cream together the butter and sugars (beat 5 minutes with a stand mixer, 6-7 with a handheld mixer, 7-8 minutes by hand) together until light in color. At the eggs and vanilla and mix well. Combine the dry ingredients in a large bowl, then add to the butter/sugar/egg mixture. Beat until the dough has come together, but there still are a few streaks of flour visible. With a strong wooden spoon, add the chocolates and nuts (if using).
Drop by the teaspoon onto an ungreased cookie sheet and bake 7-8 minutes or until the outer edges are golden but the centers are still soft. Alternatively, bake on a pre-heated baking stone for 6-7 minutes. Cool on a baking rack.
Kristin M.
Pullman, WA
2 c. unsalted butter, softened
2 c. granulated sugar
2 c. brown sugar
4 eggs, at room temperature
2 tsp vanilla extract
4 c. flour
5 c. oats
2 tsp salt
2 tsp baking powder
2 tsp baking soda
1 12 oz bag semisweet chocolate chips
1 12 oz bag white chocolate chips
6 oz good quality dark chocolate, grated
2 cups nuts (optional - my fave is pecans)
Preheat the oven to 375.
In a blender, process the oats until they make a uniform oat flour.
Cream together the butter and sugars (beat 5 minutes with a stand mixer, 6-7 with a handheld mixer, 7-8 minutes by hand) together until light in color. At the eggs and vanilla and mix well. Combine the dry ingredients in a large bowl, then add to the butter/sugar/egg mixture. Beat until the dough has come together, but there still are a few streaks of flour visible. With a strong wooden spoon, add the chocolates and nuts (if using).
Drop by the teaspoon onto an ungreased cookie sheet and bake 7-8 minutes or until the outer edges are golden but the centers are still soft. Alternatively, bake on a pre-heated baking stone for 6-7 minutes. Cool on a baking rack.
Kristin M.
Pullman, WA
Monday, December 3, 2007
Amazing Apple Cake w/ butter sauce
So so so good. If you are trying to be healthy don't make this, because it isn't as good without the butter suace. that really makes it.
Cake:
1 c. sugar
1/4 c. soft butter
1 egg
2 large unpleeled shredded apples
1 c. sifted flour
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. salt
1/2 chopped walnuts
Sauce:
1/2 c. butter
1 c. sugar
1/2 c. light cream (canned milk can be substituted for cream)
1 1/2 tsp. vanilla extract
dash of nutmeg
Directions:
Cake: (must double for a 9x13 pan)
Cream butter and sugar. Add eggs, then add apples; mix. Add dry ingredients, then add nuts. Bake in greased 8x9 (or 9x13 if doubled) at 350 for 45 min.
Sauce:
Heat butter, sugar, and cream over very low heat for 10 to 15 min. Stirring occasionally until blended and slightly thick. Don't boil sauce. Add vanilla and a dash of nutmeg. Serve hot on hot cake.
April White (Aunt Lynn)
Cake:
1 c. sugar
1/4 c. soft butter
1 egg
2 large unpleeled shredded apples
1 c. sifted flour
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. salt
1/2 chopped walnuts
Sauce:
1/2 c. butter
1 c. sugar
1/2 c. light cream (canned milk can be substituted for cream)
1 1/2 tsp. vanilla extract
dash of nutmeg
Directions:
Cake: (must double for a 9x13 pan)
Cream butter and sugar. Add eggs, then add apples; mix. Add dry ingredients, then add nuts. Bake in greased 8x9 (or 9x13 if doubled) at 350 for 45 min.
Sauce:
Heat butter, sugar, and cream over very low heat for 10 to 15 min. Stirring occasionally until blended and slightly thick. Don't boil sauce. Add vanilla and a dash of nutmeg. Serve hot on hot cake.
April White (Aunt Lynn)
Sugar Cookies
You might think all sugar cookie recipes are the same, but I promise-- these are phenomenal! Honestly, they're so perfect you'll wonder what the secret ingredient is. I can brag about them because it's not my recipe, I got it from a phenomenal cook.
1 cup butter (soft)
2 cups sugar
2 eggs
2 teaspoons vanilla
1 cup sour cream
6 cups sifted flour
1 teaspoon salt
1 teaspoon soda
Cream butter and sugar; add eggs, vanilla, and sour cream. Add in dry ingredients, about one cup at a time, and beat well. Refrigerate for about an hour and then roll out 1/3 inch thick on lightly floured surface. Cut with cookie cutters and place on ungreased baking sheet. Bake at 350 degrees for 9 minutes. When cookies are cooled, decorate as desired.
Yield 6 dozen.
Frosting
6 tablespoons butter (soft)
1 (1 pound) package powdered sugar
1/2-1 cup whipping cream
1 1/2 teaspoons vanilla
food coloring
Cream butter; gradually add about half the sugar, blending well. Beat in 1/4 cup cream and vanilla. Gradually blend in remaining sugar. Add remaining cream to make desired spreading consistency.
Leslie-- but the credit goes to my former roommate's mom, RaeJean
Madison, WI
1 cup butter (soft)
2 cups sugar
2 eggs
2 teaspoons vanilla
1 cup sour cream
6 cups sifted flour
1 teaspoon salt
1 teaspoon soda
Cream butter and sugar; add eggs, vanilla, and sour cream. Add in dry ingredients, about one cup at a time, and beat well. Refrigerate for about an hour and then roll out 1/3 inch thick on lightly floured surface. Cut with cookie cutters and place on ungreased baking sheet. Bake at 350 degrees for 9 minutes. When cookies are cooled, decorate as desired.
Yield 6 dozen.
Frosting
6 tablespoons butter (soft)
1 (1 pound) package powdered sugar
1/2-1 cup whipping cream
1 1/2 teaspoons vanilla
food coloring
Cream butter; gradually add about half the sugar, blending well. Beat in 1/4 cup cream and vanilla. Gradually blend in remaining sugar. Add remaining cream to make desired spreading consistency.
Leslie-- but the credit goes to my former roommate's mom, RaeJean
Madison, WI
Wednesday, November 21, 2007
Roasted Autumn Vegetables
I got this from the following website:
http://www.epicurious.com/recipes/recipe_views/views/231105
Ingredients:
Nonstick vegetable oil spray
1 1/2 pounds butternut squash, peeled, cut into 3x1/2-inch wedges
1 1/2 pounds rutabagas, peeled, cut into 1/2-inch-thick wedges
1 1/4 pounds red-skinned sweet potatoes (yams), cut into 2x3/4-inch wedges
2 tablespoons olive oil
1/4 teaspoon cayenne pepper
1/2 cup finely chopped red onion
1/4 cup chopped fresh chives
2 tablespoons apple cider vinegar
Directions:
Preheat oven to 350°F. Spray large rimmed baking sheet with nonstick spray. Combine squash, rutabagas, and sweet potatoes in large bowl. Add oil and cayenne and toss to coat. Sprinkle with salt and pepper. Spread vegetable mixture on prepared baking sheet. Roast until vegetables are tender, stirring and turning occasionally, about 1 hour. (Vegetables can be prepared 4 hours ahead. Let stand on baking sheet at room temperature. Rewarm in 350°F oven until heated through, about 15 minutes.)
Transfer vegetable mixture to bowl. Add red onion, chives, and vinegar; toss to blend. Season with salt and pepper.
Number Of Servings:10
Joanna
Provo, UT
http://www.epicurious.com/recipes/recipe_views/views/231105
Ingredients:
Nonstick vegetable oil spray
1 1/2 pounds butternut squash, peeled, cut into 3x1/2-inch wedges
1 1/2 pounds rutabagas, peeled, cut into 1/2-inch-thick wedges
1 1/4 pounds red-skinned sweet potatoes (yams), cut into 2x3/4-inch wedges
2 tablespoons olive oil
1/4 teaspoon cayenne pepper
1/2 cup finely chopped red onion
1/4 cup chopped fresh chives
2 tablespoons apple cider vinegar
Directions:
Preheat oven to 350°F. Spray large rimmed baking sheet with nonstick spray. Combine squash, rutabagas, and sweet potatoes in large bowl. Add oil and cayenne and toss to coat. Sprinkle with salt and pepper. Spread vegetable mixture on prepared baking sheet. Roast until vegetables are tender, stirring and turning occasionally, about 1 hour. (Vegetables can be prepared 4 hours ahead. Let stand on baking sheet at room temperature. Rewarm in 350°F oven until heated through, about 15 minutes.)
Transfer vegetable mixture to bowl. Add red onion, chives, and vinegar; toss to blend. Season with salt and pepper.
Number Of Servings:10
Joanna
Provo, UT
Thanksgiving Corn Dish
2 eggs
1 can cream style corn
1 can whole cornal corn (do not drain)
1/2 cup melted butter
1 cup sour cream
1 cup shredded cheese (sharp cheddar is best)
1 small package corn muffin mix
salt and pepper to taste
Beat eggs. Add all other ingredients. Pour into a greased casserole dish. Sprinkle with cheese. Place in a 350 degree oven for 35 minutes (or until slightly browned).
Number Of Servings:8-12
If you are looking for a good corn dish that is a little different, this is a great dish. I get people asking for this dish for Thanksgiving after they've had it once. This dish is a family tradition.
Joanna
Provo, UT
1 can cream style corn
1 can whole cornal corn (do not drain)
1/2 cup melted butter
1 cup sour cream
1 cup shredded cheese (sharp cheddar is best)
1 small package corn muffin mix
salt and pepper to taste
Beat eggs. Add all other ingredients. Pour into a greased casserole dish. Sprinkle with cheese. Place in a 350 degree oven for 35 minutes (or until slightly browned).
Number Of Servings:8-12
If you are looking for a good corn dish that is a little different, this is a great dish. I get people asking for this dish for Thanksgiving after they've had it once. This dish is a family tradition.
Joanna
Provo, UT
Tuesday, November 20, 2007
Sweet Potato Layer Cake with Orange-Cream Cheese Frosting
Servings: Makes 10 to 12 servings.
ingredients
Cake
2 pounds tan-skinned sweet potatoes (about 3 medium)
3 cups cake flour
2 teaspoons baking soda
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon ground cloves
1 cup vegetable oil
1 cup sugar
1 cup (packed) golden brown sugar
4 large eggs
2/3 cup plus 1/4 cup chopped walnuts, toasted
2/3 cup plus 1/4 cup dried cranberries
Frosting
1 8-ounce package cream cheese, room temperature
1/2 cup (1 stick) unsalted butter, room temperature
31/4 cups powdered sugar, sifted
2 tablespoons frozen orange juice concentrate, thawed
1/2 teaspoon vanilla extract
1/4 cup sliced candied orange peel
3 tablespoons sugar
From my ward night too from a woman named Gabriel Casella-Nicosia. It looked too good not to share. Enjoy!
April White
ingredients
Cake
2 pounds tan-skinned sweet potatoes (about 3 medium)
3 cups cake flour
2 teaspoons baking soda
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon ground cloves
1 cup vegetable oil
1 cup sugar
1 cup (packed) golden brown sugar
4 large eggs
2/3 cup plus 1/4 cup chopped walnuts, toasted
2/3 cup plus 1/4 cup dried cranberries
Frosting
1 8-ounce package cream cheese, room temperature
1/2 cup (1 stick) unsalted butter, room temperature
31/4 cups powdered sugar, sifted
2 tablespoons frozen orange juice concentrate, thawed
1/2 teaspoon vanilla extract
1/4 cup sliced candied orange peel
3 tablespoons sugar
From my ward night too from a woman named Gabriel Casella-Nicosia. It looked too good not to share. Enjoy!
April White
Cranberry Salad
1 bag whole cranberries
1 regular sized bag mini marshmallows
1/2 cup sugar
1 pint whipping cream
1 apple
4 cups grapes (I slice them in half to make them easier to eat)
1/2 cup pecans
Grind up the cranberries in a food processor or blender. Mix in sugar
(can use less or more if you want) and marshmallows. Refrigerate
overnight. Mix in grapes, one apple chopped into bite-sized pieces,
and pecans. Whip up the whipping cream and mix it in (do not need to
sweeten the cream, the marshmallows and sugar sweeten the salad).
From my ward Thanksgiving preview night (Camlia Hales). I use the same recipe but without the grapes, apples, and pecans, but in place I put pineapple. It is delicious so I am sure it is great with those things too.
April White
1 regular sized bag mini marshmallows
1/2 cup sugar
1 pint whipping cream
1 apple
4 cups grapes (I slice them in half to make them easier to eat)
1/2 cup pecans
Grind up the cranberries in a food processor or blender. Mix in sugar
(can use less or more if you want) and marshmallows. Refrigerate
overnight. Mix in grapes, one apple chopped into bite-sized pieces,
and pecans. Whip up the whipping cream and mix it in (do not need to
sweeten the cream, the marshmallows and sugar sweeten the salad).
From my ward Thanksgiving preview night (Camlia Hales). I use the same recipe but without the grapes, apples, and pecans, but in place I put pineapple. It is delicious so I am sure it is great with those things too.
April White
Sweet Potato Casserole
3 cups mashed cooked sweet potato (about 2 1/4 pounds)
1/3 cup firmly packed brown sugar
1/3 cup skim milk
2 tablespoons reduced-calorie stick margarine, melted
1 teaspoon vanilla extract
1/2 teaspoon salt
2 egg whites, lightly beaten
Vegetable cooking spray
1/2 cup firmly packed brown sugar
1/4 cup all-purpose flour
2 tablespoons chilled reduced-calorie stick margarine
1/3 cup chopped pecans
Preparation
Combine first 7 ingredients in a bowl, and stir well. Spoon sweet potato
mixture into an 8-inch square baking dish coated with cooking spray.
Combine 1/2 cup brown sugar and flour in a bowl, and cut in 2 tablespoons
chilled margarine with a pastry blender or 2 knives until the mixture
resembles coarse meal. Stir in the chopped pecans, and sprinkle over sweet
potato mixture. Bake at 350° for 30 minutes.
Yield
8 servings (serving size: 1/2 cup)
Nutritional Information
CALORIES 273(24% from fat); FAT 7.4g (sat 0.9g,mono 3.5g,poly 2.5g); PROTEIN
3.5g; CHOLESTEROL 0.0mg; CALCIUM 56mg; SODIUM 242mg; FIBER 3.3g; IRON 1.3mg;
CARBOHYDRATE 49.8g
Cooking Light, NOVEMBER 1995
April White
1/3 cup firmly packed brown sugar
1/3 cup skim milk
2 tablespoons reduced-calorie stick margarine, melted
1 teaspoon vanilla extract
1/2 teaspoon salt
2 egg whites, lightly beaten
Vegetable cooking spray
1/2 cup firmly packed brown sugar
1/4 cup all-purpose flour
2 tablespoons chilled reduced-calorie stick margarine
1/3 cup chopped pecans
Preparation
Combine first 7 ingredients in a bowl, and stir well. Spoon sweet potato
mixture into an 8-inch square baking dish coated with cooking spray.
Combine 1/2 cup brown sugar and flour in a bowl, and cut in 2 tablespoons
chilled margarine with a pastry blender or 2 knives until the mixture
resembles coarse meal. Stir in the chopped pecans, and sprinkle over sweet
potato mixture. Bake at 350° for 30 minutes.
Yield
8 servings (serving size: 1/2 cup)
Nutritional Information
CALORIES 273(24% from fat); FAT 7.4g (sat 0.9g,mono 3.5g,poly 2.5g); PROTEIN
3.5g; CHOLESTEROL 0.0mg; CALCIUM 56mg; SODIUM 242mg; FIBER 3.3g; IRON 1.3mg;
CARBOHYDRATE 49.8g
Cooking Light, NOVEMBER 1995
April White
Wednesday, November 14, 2007
Stand By Pasta Dinner
This is my stand by pasta dinner.
8oz spaghetti cooked and drained
10oz alfredo sauce
1 can cream of chicken soup
1 cup parmesan cheese
2 cups cooked chicken (great for leftovers)
1/3 c. sliced olives (green or black)
1/3 cup chopped onion
1 can sliced mushrooms
1/2 cup chopped pecans
Mix all ingrediants, except pecans, in 9 x 13 pan. Bake at 400 degrees for 20 minutes. Top with pecans and continue to bake 3-5 minutes.
This a great "take to someone meal" and it freezes really well without the pecans on it.
Dixie Dunn
San Antonio Texas
8oz spaghetti cooked and drained
10oz alfredo sauce
1 can cream of chicken soup
1 cup parmesan cheese
2 cups cooked chicken (great for leftovers)
1/3 c. sliced olives (green or black)
1/3 cup chopped onion
1 can sliced mushrooms
1/2 cup chopped pecans
Mix all ingrediants, except pecans, in 9 x 13 pan. Bake at 400 degrees for 20 minutes. Top with pecans and continue to bake 3-5 minutes.
This a great "take to someone meal" and it freezes really well without the pecans on it.
Dixie Dunn
San Antonio Texas
Simple (but YUM) pasta or rice dishes?
I am looking for some new simple (but YUM!) pasta or rice dishes. My youngest is turning TWO this week and I know just what to fix for his birthday dinner, pasta or rice. But I am bored with my stand by's. I check this site and use it's goodness all the time, this is my first time posting. My youngest eats onions and broccoli - he isn't a picky eater, but he does LOooooooVE his pasta and rice. He usually doesn't care for chicken, loves beef, but today he ate his first two (yes, TWO) chicken nuggets!
Tuesday, November 13, 2007
Beef Stroganoff
This is really easy and is one of my favorites.
1 lb beef cut into cubes (I use round steak or if I'm feeling really lazy, beef for stewing since it's cut for you)
1 pkg fresh mushrooms
1 can cream of mushroom soup
1 envelope of dried onion soup mix
water (If you have a large crock pot, about 1/3 c. of water is needed)
1/2-1 c. of sour cream
Put all ingredients except sour cream in a crock pot and mix together. In my crock pot, it's done after about 3 hours on low but in my mom's it takes longer. It doesn't take very long so watch to make sure it doesn't burn or dry out. Mix in sour cream right before serving. You can serve it over rice or noodles.
Ashley A.
Springville, UT
1 lb beef cut into cubes (I use round steak or if I'm feeling really lazy, beef for stewing since it's cut for you)
1 pkg fresh mushrooms
1 can cream of mushroom soup
1 envelope of dried onion soup mix
water (If you have a large crock pot, about 1/3 c. of water is needed)
1/2-1 c. of sour cream
Put all ingredients except sour cream in a crock pot and mix together. In my crock pot, it's done after about 3 hours on low but in my mom's it takes longer. It doesn't take very long so watch to make sure it doesn't burn or dry out. Mix in sour cream right before serving. You can serve it over rice or noodles.
Ashley A.
Springville, UT
Friday, November 9, 2007
Caramel Sauce
I received this as a gift last fall. I added a tablespoon or so of cinnamon the last time I made it and that was yummy too.
In a medium-sized glass bowl:
1 bag caramels, unwrapped
1/4 c. butter or margarine
Microwave for 3 minutes. Stir until smooth.
Add:
1 can sweetened condensed milk
Stir until smooth. Enjoy with apple slices, over ice cream, for dipping bananas, grapes, drizzle over pears. Keeps well in fridge. Reheat in microwave, 30 seconds or until hot.
Meghan R. (Shannon M.)
San Jose, CA
In a medium-sized glass bowl:
1 bag caramels, unwrapped
1/4 c. butter or margarine
Microwave for 3 minutes. Stir until smooth.
Add:
1 can sweetened condensed milk
Stir until smooth. Enjoy with apple slices, over ice cream, for dipping bananas, grapes, drizzle over pears. Keeps well in fridge. Reheat in microwave, 30 seconds or until hot.
Meghan R. (Shannon M.)
San Jose, CA
'KFC' Coleslaw
I believe I initially found this on allrecipes.com. It's best when made the night before, or given at least 10 hours in the refrigerator. It may not be perfectly KFC, but pretty close in my book.
1/4 c. finely chopped onions
2 T. vegetable oil
1 1/2 tsp. tarragon vinegar (the one I found is made by Heinz)
3/4 c. Miracle Whip
1/3 c. sugar
1 pkg (16 oz) packaged coleslaw
Mix onions, oil and sugar. Add vinegar and whisk in Miracle Whip. Pour over coleslaw veggies and stir. Cover and refrigerate overnight, or at least 10 hours.
Meghan R.
San Jose, CA
1/4 c. finely chopped onions
2 T. vegetable oil
1 1/2 tsp. tarragon vinegar (the one I found is made by Heinz)
3/4 c. Miracle Whip
1/3 c. sugar
1 pkg (16 oz) packaged coleslaw
Mix onions, oil and sugar. Add vinegar and whisk in Miracle Whip. Pour over coleslaw veggies and stir. Cover and refrigerate overnight, or at least 10 hours.
Meghan R.
San Jose, CA
Tuesday, November 6, 2007
Outrageous Chocolate Chip Cookies
1/2 cup butter
1/2 cup white sugar
1/3 cup packed brown sugar
1/2 cup peanut butter
1/2 teaspoon vanilla extract
1 egg
1 cup all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup rolled oats
1 cup semisweet chocolate chips
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, cream together the butter, white sugar and brown sugar until smooth. Stir in the peanut butter, vanilla and egg until well blended. Combine the flour, baking soda and salt; stir into the batter just until moistened. Mix in the oats and chocolate chips until evenly distributed. Drop by tablespoonfuls on to lightly greased cookie sheets. Bake for 10 to 12 minutes in the preheated oven, until the edges start to brown. Cool on cookie sheets for about 5 minutes before transferring to wire racks to cool completely.
Katie W.
Louisville, KY
1/2 cup white sugar
1/3 cup packed brown sugar
1/2 cup peanut butter
1/2 teaspoon vanilla extract
1 egg
1 cup all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup rolled oats
1 cup semisweet chocolate chips
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, cream together the butter, white sugar and brown sugar until smooth. Stir in the peanut butter, vanilla and egg until well blended. Combine the flour, baking soda and salt; stir into the batter just until moistened. Mix in the oats and chocolate chips until evenly distributed. Drop by tablespoonfuls on to lightly greased cookie sheets. Bake for 10 to 12 minutes in the preheated oven, until the edges start to brown. Cool on cookie sheets for about 5 minutes before transferring to wire racks to cool completely.
Katie W.
Louisville, KY
Monday, November 5, 2007
Barbequed Pork Chops
I just made this tonight so I thought I'd post it. It's a family recipe and is very yummy and easy. It's great for Sundays since the longer it cooks, the more tender the meat. This is pretty much the only pork recipe I make. Does anyone else have a good pork recipe?
4-6 pork chops (I use bone-in, center cut loin chops, or you can use spare ribs)
1 yellow or white onion (I usually only use a half; if you don't like onions you can omit)
3/4 c. ketchup
1/2 c. water
2 Tbsp. brown sugar
2 Tbsp. worcestershire sauce
2 Tbsp. red wine vinegar
1 tsp. chili powder
1/4 tsp. black pepper
1/8 tsp. cayenne pepper
Combine all ingredients except pork and onion in a small saucepan and simmer. Trim fat from chops and place in a 13x9 pan. Thinly slice onion and lay rings on top of chops. Pour ketchup mixture over top and cover with foil (very important). Bake at 200-250 for 5-6 hours. (I sped it up tonight and did 350 for about 1-1 1/2 hours)
Serve over rice with sauce from pan.
Ashley A. (Grandma Allen)
Springville, UT
4-6 pork chops (I use bone-in, center cut loin chops, or you can use spare ribs)
1 yellow or white onion (I usually only use a half; if you don't like onions you can omit)
3/4 c. ketchup
1/2 c. water
2 Tbsp. brown sugar
2 Tbsp. worcestershire sauce
2 Tbsp. red wine vinegar
1 tsp. chili powder
1/4 tsp. black pepper
1/8 tsp. cayenne pepper
Combine all ingredients except pork and onion in a small saucepan and simmer. Trim fat from chops and place in a 13x9 pan. Thinly slice onion and lay rings on top of chops. Pour ketchup mixture over top and cover with foil (very important). Bake at 200-250 for 5-6 hours. (I sped it up tonight and did 350 for about 1-1 1/2 hours)
Serve over rice with sauce from pan.
Ashley A. (Grandma Allen)
Springville, UT
Sunday, November 4, 2007
Pie Crust
(The 2 pies amounts will make 3 or so one crust pies)
To make 4 Pies
Amount: 2 crust pies
Flour: 4 cups
Salt: 2 teaspoons
Shortening: 2 cups
Water: 2/3 cup + 2 T.
To make 2 Pies
Amount: 2 crust pies
Flour: 2 cups
Salt: 1 teaspoon
Shortening: 1 cup
Water: 1/3 cup + 1 T.
1. Mix flour and salt. Cut in shortening with pastry blender. Make a well in the center.
2. First, add larger amount of water; only as necessary to get moist dough, add smaller amount(avoid too much stickiness).
3. To roll out, flour board well and rolling pin well. Mold handful into ball. Roll out to about 1/8 inch thick. Fold in half...lift into pie plate...unfold. Crimp edges. Cut off excess. Prick all over with fork as shell will shrink as it bakes with filling inside and pricking helps.
4. Bake 375 for about 10 minutes (don't want brown, just slightly golden).
Joanna
Provo, UT
To make 4 Pies
Amount: 2 crust pies
Flour: 4 cups
Salt: 2 teaspoons
Shortening: 2 cups
Water: 2/3 cup + 2 T.
To make 2 Pies
Amount: 2 crust pies
Flour: 2 cups
Salt: 1 teaspoon
Shortening: 1 cup
Water: 1/3 cup + 1 T.
1. Mix flour and salt. Cut in shortening with pastry blender. Make a well in the center.
2. First, add larger amount of water; only as necessary to get moist dough, add smaller amount(avoid too much stickiness).
3. To roll out, flour board well and rolling pin well. Mold handful into ball. Roll out to about 1/8 inch thick. Fold in half...lift into pie plate...unfold. Crimp edges. Cut off excess. Prick all over with fork as shell will shrink as it bakes with filling inside and pricking helps.
4. Bake 375 for about 10 minutes (don't want brown, just slightly golden).
Joanna
Provo, UT
Chocolate Satin Pie
INGREDIENTS
12.oz simisweet chocolate chips (2 cups)
1/4 cup milk
1/4 cup sugar
pinch of salt
4 eggs
1 tsp vanilla
One, 9 inch slightly baked pie shell
1. Melt the following in top of double boiler (old recipe! You can use the microwave now...melt and stir till lumps gone): chocolate chips, milk, sugar, and salt. Stir till blended and smooth, cool slightly. (Not too much)
2. Add 4 egg yolks, one at a time (save the whites in another bowl). (If chocolate is still warm, add the yolks and beat well fast so they don't cook in lumps in the chocolate immediately.) Beat well. Add vanilla.
3. Beat 4 egg white until stiff. Fold into choc., gently but well. (If you don't fold gently the pie may turn out a little too heavy.)
4. Pour into baked pie shell and refrigerate at least 4 hours.
Serve with whipped cream.
**This is a classic family recipe. It is VERY chocolately, and very good. I will post the pie shell that we use for this recipe next.
Joanna
Provo, UT
12.oz simisweet chocolate chips (2 cups)
1/4 cup milk
1/4 cup sugar
pinch of salt
4 eggs
1 tsp vanilla
One, 9 inch slightly baked pie shell
1. Melt the following in top of double boiler (old recipe! You can use the microwave now...melt and stir till lumps gone): chocolate chips, milk, sugar, and salt. Stir till blended and smooth, cool slightly. (Not too much)
2. Add 4 egg yolks, one at a time (save the whites in another bowl). (If chocolate is still warm, add the yolks and beat well fast so they don't cook in lumps in the chocolate immediately.) Beat well. Add vanilla.
3. Beat 4 egg white until stiff. Fold into choc., gently but well. (If you don't fold gently the pie may turn out a little too heavy.)
4. Pour into baked pie shell and refrigerate at least 4 hours.
Serve with whipped cream.
**This is a classic family recipe. It is VERY chocolately, and very good. I will post the pie shell that we use for this recipe next.
Joanna
Provo, UT
Thursday, November 1, 2007
Holiday Salad
Maybe not a traditional Thanksgiving dish, but would certainly be a delicious addition to your meal!
2 heads Romaine lettuce, chilled and torn
1/2 to 1 pomegranate, seeded
1/2 red onion, finely sliced
4 oz. slivered almonds, sugared
To sugar almonds, place in a saucepan with 3 tablespoons sugar over medium heat. Stir frequently until almonds are coated and sugar disappears. Cool on wax paper.
2/3 Tbsp. poppy seeds
1/3 c. white vinegar
1/2 c. salad oil
1/3 c. sugar
3/4 Tbsp. grated onion
3/4 tsp. salt
1/3 tsp. dry mustard
Mix ingredients in blender and pour over salad.
Meghan R. (Thomalee A.)
San Jose, CA
2 heads Romaine lettuce, chilled and torn
1/2 to 1 pomegranate, seeded
1/2 red onion, finely sliced
4 oz. slivered almonds, sugared
To sugar almonds, place in a saucepan with 3 tablespoons sugar over medium heat. Stir frequently until almonds are coated and sugar disappears. Cool on wax paper.
2/3 Tbsp. poppy seeds
1/3 c. white vinegar
1/2 c. salad oil
1/3 c. sugar
3/4 Tbsp. grated onion
3/4 tsp. salt
1/3 tsp. dry mustard
Mix ingredients in blender and pour over salad.
Meghan R. (Thomalee A.)
San Jose, CA
Tuesday, October 30, 2007
Sage Dressing
This is a homemade version of stuffing. I've never made it myself, but I've eaten it and it was excellent, I thought.
Simmer together for 5 minutes:
1/2 cup chicken broth (or water)
1 1/2 cups diced celery
1/4 cup butter
1 1/4 cups finely chopped onion (or less)
1-2 teaspoons dried sage
1/2 teaspoon salt
1/8 teaspoon pepper
Pour mixture over 4 cups unseasoned dry bread cubes. Mix lightly. If it seems too dry, add some extra broth and stir until the dressing is how you like it.
Cover and bake at 350 until heated through.
Jessica D.
Highland, UT
Simmer together for 5 minutes:
1/2 cup chicken broth (or water)
1 1/2 cups diced celery
1/4 cup butter
1 1/4 cups finely chopped onion (or less)
1-2 teaspoons dried sage
1/2 teaspoon salt
1/8 teaspoon pepper
Pour mixture over 4 cups unseasoned dry bread cubes. Mix lightly. If it seems too dry, add some extra broth and stir until the dressing is how you like it.
Cover and bake at 350 until heated through.
Jessica D.
Highland, UT
Sweet Potato Souffle
People go wild over this dish whenever I make it. I confess I don't really like yams, but this is GOOD! It's like candy.
3 C. cooked sweet potatoes (boiled)
2 eggs
1/2 tsp. salt
1 C. light brown sugar
1 C. pecans, chopped
1 C. sugar
1/2 C. whole sweet milk (I think this is just condensed milk)
1 tsp. vanilla
1/2 c. flour
1/2 stick butter
Combine potatoes, white sugar, eggs, milk, salt and vanilla and mix well. Pour into buttered pan. Mix brown sugar, flour; cut butter into mixture until crumbly, then add pecans. Sprinkle over sweet potato mixture. Bake at 350 for 35 minutes. (Make sure pan has plenty of room for mixture to fluff up a bit during baking. I think you need a 9x13 pan.)
Libby
Montclair, NJ
3 C. cooked sweet potatoes (boiled)
2 eggs
1/2 tsp. salt
1 C. light brown sugar
1 C. pecans, chopped
1 C. sugar
1/2 C. whole sweet milk (I think this is just condensed milk)
1 tsp. vanilla
1/2 c. flour
1/2 stick butter
Combine potatoes, white sugar, eggs, milk, salt and vanilla and mix well. Pour into buttered pan. Mix brown sugar, flour; cut butter into mixture until crumbly, then add pecans. Sprinkle over sweet potato mixture. Bake at 350 for 35 minutes. (Make sure pan has plenty of room for mixture to fluff up a bit during baking. I think you need a 9x13 pan.)
Libby
Montclair, NJ
Thanksgiving Recipe Request
My husband and I, and some friends of ours, are doing Thanksgiving together since none of us have family around and we're going home for Christmas. I was wondering if anyone had any interesting Thanksgiving recipes they wouldn't mind sharing (besides turkey and pumpkin pie). Thanks!
Heidi
SLC, UT
Heidi
SLC, UT
Sunday, October 28, 2007
Strawberry Bread
Since my husband says that when he first heard 'Strawberry Bread' it didn't sound very appealing, so I thought I'd explain a little before you read the title and moved on. I will recruit you! This is a favorite from my childhood and is kind of like banana bread. It's sweet and cinnamon'y' with lots of yummy strawberry and nutty bites in between. Try it... you will like it... you will see!
3 c. flour
1 tsp. baking soda
1 tsp. salt
1 TBS. cinnamon
2 c. sugar
4 beaten eggs
1 1/4 c. oil
2 cups chopped fresh strawberries (this is almost exactly 1 lb., but add more if you have them!)
1 c. chopped pecans
Sift together dry ingredients. Make a well in the center and add remaning ingredients, mixing just until moistened. Bake at 350 for 45-55 minutes in two large greased and floured bread pans. This is even better 1-2 days after baking.
I am not a food stylist, but here's a picture so you get an idea for what this looks like!
Meghan R.
San Jose, CA
3 c. flour
1 tsp. baking soda
1 tsp. salt
1 TBS. cinnamon
2 c. sugar
4 beaten eggs
1 1/4 c. oil
2 cups chopped fresh strawberries (this is almost exactly 1 lb., but add more if you have them!)
1 c. chopped pecans
Sift together dry ingredients. Make a well in the center and add remaning ingredients, mixing just until moistened. Bake at 350 for 45-55 minutes in two large greased and floured bread pans. This is even better 1-2 days after baking.
I am not a food stylist, but here's a picture so you get an idea for what this looks like!
Meghan R.
San Jose, CA
Swiss Steak
This is one of my favorite Sunday dinners, and since I made it today, I thought I would post it. I don't measure anything, so these are just estimates, but the recipe is very forgiving.
1 to 2 lbs round steaks, cut into individual serving sizes (I buy the eye of round so I don't have to bother cutting them up)
Flour, salt (1 tsp.) and pepper (1/2 tsp.)
Olive oil
1/2 to 1 onion, sliced in rings
1 28-oz. can diced tomatoes
1 T. parsley
salt and pepper
1-2 T. woschestire sauce
dash garlic powder
Combine flour, salt and pepper in a shallow baking dish. Dredge meat, then brown in the olive oil. Remove meat and place in 9x13 baking dish. Scatter onion rings over the meat. Combine tomatoes and seasonings (I just add the seasonings right into the can). Pour into the pan you browned the meat in and scrape up the browned bits. Pour tomato mixture over meat and onions. Cover and bake for 2 to 3 hours at 325. The longer this cooks, the better because the meat will be very tender. I like to make extra, and then serve the leftovers over rice, similar to smothered steak.
Libby
Montclair, NJ
1 to 2 lbs round steaks, cut into individual serving sizes (I buy the eye of round so I don't have to bother cutting them up)
Flour, salt (1 tsp.) and pepper (1/2 tsp.)
Olive oil
1/2 to 1 onion, sliced in rings
1 28-oz. can diced tomatoes
1 T. parsley
salt and pepper
1-2 T. woschestire sauce
dash garlic powder
Combine flour, salt and pepper in a shallow baking dish. Dredge meat, then brown in the olive oil. Remove meat and place in 9x13 baking dish. Scatter onion rings over the meat. Combine tomatoes and seasonings (I just add the seasonings right into the can). Pour into the pan you browned the meat in and scrape up the browned bits. Pour tomato mixture over meat and onions. Cover and bake for 2 to 3 hours at 325. The longer this cooks, the better because the meat will be very tender. I like to make extra, and then serve the leftovers over rice, similar to smothered steak.
Libby
Montclair, NJ
Pumpkin Crisp
This is SO easy and so yummy this time of the year.
Crust:
1 yellow cake mix (take out 1 cup for the top)
1 egg
1/2 cup butter
Filling:
29 oz can of pumpkin
3 eggs
1/2 tsp pumpkin pie spice
1/4 tsp cloves
1/2 tsp salt
12 oz can evaporated milk
1 cup sugar
1 tsp cinnamon
1/2 tsp ginger
Topping:
Reserved cup of cake mix
1/2 cup sugar
3 Tablespoons butter
Directions:
Crust: Cut butter into the mix and then add beaten egg.
Press into a greased 9x13 pan.
Mix filling together and pour over crust.
Cut topping together and crumble over top.
Bake at 350° covered with foil for 30 minutes, then 30-45 minutes more uncovered.
Serve warm with whipped cream or (our favorite) vanilla icecream.
If you like pumpkin, I promise you won't be disappointed!
Lisa, TX
Crust:
1 yellow cake mix (take out 1 cup for the top)
1 egg
1/2 cup butter
Filling:
29 oz can of pumpkin
3 eggs
1/2 tsp pumpkin pie spice
1/4 tsp cloves
1/2 tsp salt
12 oz can evaporated milk
1 cup sugar
1 tsp cinnamon
1/2 tsp ginger
Topping:
Reserved cup of cake mix
1/2 cup sugar
3 Tablespoons butter
Directions:
Crust: Cut butter into the mix and then add beaten egg.
Press into a greased 9x13 pan.
Mix filling together and pour over crust.
Cut topping together and crumble over top.
Bake at 350° covered with foil for 30 minutes, then 30-45 minutes more uncovered.
Serve warm with whipped cream or (our favorite) vanilla icecream.
If you like pumpkin, I promise you won't be disappointed!
Lisa, TX
Saturday, October 27, 2007
Focaccia
This is one of our favorites and was delicious served with any Italian dish.
1 1/3 cups warm water
2 tsp. sugar
2 1/2 tsp. instant yeast
2 Tbs. olive oil
2 cloves garlic, minced
1/2 tsp. basil
1/2 tsp. oregano
3 to 3 1/2 cups flour
2 tsp. salt
1 Tbs. dried rosemary
2 Tbs. grated Parmesan cheese
Course salt - as desired (we use Mortons course sea salt)
In a large bowl or mixer (Bosch or KitchenAid), pour in water, sprinkle yeast and sugar on top. Let stand 5 min. until yeast is activated.
Add oil, garlic, basil, oregano, flour and salt. Mix/knead for 5 min. Dough will be sticky. Transfer to greased bowl and cover. Let rise until doubled, about 45 min.
Remove dough and shape into a round on an oiled baking sheet or pizza pan (stoneware works well). Dimple with fingers and brush lightly with olive oil and sprinkle with rosemary, Parmesan cheese and course salt.
Place in cold oven on middle rack. Place cake pan with about 4 cups boiling water on the rack below the bread. Let rise until doubled, about 25 minutes.
Turn on the oven to 375. Bake for 30-35 minutes, or until brown on top. Remove from the pan and cool on a wire rack.
Meghan R.
San Jose, CA
1 1/3 cups warm water
2 tsp. sugar
2 1/2 tsp. instant yeast
2 Tbs. olive oil
2 cloves garlic, minced
1/2 tsp. basil
1/2 tsp. oregano
3 to 3 1/2 cups flour
2 tsp. salt
1 Tbs. dried rosemary
2 Tbs. grated Parmesan cheese
Course salt - as desired (we use Mortons course sea salt)
In a large bowl or mixer (Bosch or KitchenAid), pour in water, sprinkle yeast and sugar on top. Let stand 5 min. until yeast is activated.
Add oil, garlic, basil, oregano, flour and salt. Mix/knead for 5 min. Dough will be sticky. Transfer to greased bowl and cover. Let rise until doubled, about 45 min.
Remove dough and shape into a round on an oiled baking sheet or pizza pan (stoneware works well). Dimple with fingers and brush lightly with olive oil and sprinkle with rosemary, Parmesan cheese and course salt.
Place in cold oven on middle rack. Place cake pan with about 4 cups boiling water on the rack below the bread. Let rise until doubled, about 25 minutes.
Turn on the oven to 375. Bake for 30-35 minutes, or until brown on top. Remove from the pan and cool on a wire rack.
Meghan R.
San Jose, CA
Wednesday, October 24, 2007
Cheese Ball
1 8 oz. package cream cheese
1 teaspoon Bon Appetit seasoning (it's a McCormick one)
4-5 green onions sliced
almonds, sliced
Let cream cheese soften slightly. Mix cream cheese, seasoning, and green onions together and form ball with your (clean) hands. Roll in sliced almonds (so ball isn't sticky). Serve with your favorite dipping crackers.
This is so addicting to eat and fun for holiday parties.
Leslie
Madison, WI
1 teaspoon Bon Appetit seasoning (it's a McCormick one)
4-5 green onions sliced
almonds, sliced
Let cream cheese soften slightly. Mix cream cheese, seasoning, and green onions together and form ball with your (clean) hands. Roll in sliced almonds (so ball isn't sticky). Serve with your favorite dipping crackers.
This is so addicting to eat and fun for holiday parties.
Leslie
Madison, WI
White Chili
1 Tbsp Vegetable oil
1 lb chicken, cubed
1 small onion, chopped
garlic powder
1 (14oz) can chicken broth
2 (4oz) cans green chilies
1/8 tsp cayanne pepper
1 tsp. salt
1/4 tsp. pepper
1 tsp cumin
1 tsp. oregano
2 cans great northern or white beans
2 green onions
2 oz monterey jack cheese (or jalepino cheese)
1 c. sour cream
1/2 c. whipping cream (optional, but great when you do it!)
Heat oil, add chicken and onions with desired amount of garlic powder. Cook 4-5 min. Stir in chicken broth, green chilies, cumin, oregano, cayanne, salt, and pepper. Simmer 5 min. Stir in drined rinsed beans. Simmer uncovered for 30 min. Add these after removed from heat:
Option A: 1/2 c. sour cream & 1 c. milk
Option B: 1 c. sour cream & 1/2 c. whipping cream
Serve with green onions and cheese on top and serve with chips.
It your family can't take a little spice then omit the cayanne pepper. I think it is great with the extra spice so I add a little more and use jalepino cheese and it is awesome that way.
April White
Brooklyn, NY
1 lb chicken, cubed
1 small onion, chopped
garlic powder
1 (14oz) can chicken broth
2 (4oz) cans green chilies
1/8 tsp cayanne pepper
1 tsp. salt
1/4 tsp. pepper
1 tsp cumin
1 tsp. oregano
2 cans great northern or white beans
2 green onions
2 oz monterey jack cheese (or jalepino cheese)
1 c. sour cream
1/2 c. whipping cream (optional, but great when you do it!)
Heat oil, add chicken and onions with desired amount of garlic powder. Cook 4-5 min. Stir in chicken broth, green chilies, cumin, oregano, cayanne, salt, and pepper. Simmer 5 min. Stir in drined rinsed beans. Simmer uncovered for 30 min. Add these after removed from heat:
Option A: 1/2 c. sour cream & 1 c. milk
Option B: 1 c. sour cream & 1/2 c. whipping cream
Serve with green onions and cheese on top and serve with chips.
It your family can't take a little spice then omit the cayanne pepper. I think it is great with the extra spice so I add a little more and use jalepino cheese and it is awesome that way.
April White
Brooklyn, NY
Tuesday, October 23, 2007
Monday, October 22, 2007
Black Forest Pie
This pie isn't anything special, really, but it's super easy and I love it. This isn't as precise as it could be but I lost the recipe :).
1 Oreo pie crust
Vanilla ice cream
1 can of cherry pie filling
2-3 (or more) chocolate graham crackers
hot fudge sauce
Scoop ice cream into pie crust. Break graham crackers into large pieces (break the small rectangles in half or thirds--about that size). Push the graham cracker pieces in between in the ice cream scoops, as many as you can fit (they will be vertical or slanted). Pour cherry filling on top of pie (I think I only used 1/2-2/3 of a can). Freeze for at least 2 hours. Remove from freezer 20 minutes prior to serving. Drizzle the top with hot fudge.
Ashley A.
Springville, UT
1 Oreo pie crust
Vanilla ice cream
1 can of cherry pie filling
2-3 (or more) chocolate graham crackers
hot fudge sauce
Scoop ice cream into pie crust. Break graham crackers into large pieces (break the small rectangles in half or thirds--about that size). Push the graham cracker pieces in between in the ice cream scoops, as many as you can fit (they will be vertical or slanted). Pour cherry filling on top of pie (I think I only used 1/2-2/3 of a can). Freeze for at least 2 hours. Remove from freezer 20 minutes prior to serving. Drizzle the top with hot fudge.
Ashley A.
Springville, UT
Saturday, October 20, 2007
Layered Banana Cream Pie
Description: This is my husband's favorite pie! It is always a hit when we take it places. It's easy to make too.
Ingredients:
3 oz. cream cheese
3/4 cup powdered sugar
6 oz. cool whip
2-3 sliced bananas
6 oz. package instant banana pudding
1 1/2 cups milk
1 prepared pie shell
Directions:
Mix together cream cheese, powdered sugar, and cool whip. Spread mixture over the bottom of the pie shell (layer 1). Top with sliced bananas (layer 2). Mix together pudding and milk. Spread over bananas (layer 3). Cover and refrigerate until top layer is set.
Number Of Servings:8
Preparation Time:20 minutes to make, more to chill.
Ginger
Spanish Fork, UT
Ingredients:
3 oz. cream cheese
3/4 cup powdered sugar
6 oz. cool whip
2-3 sliced bananas
6 oz. package instant banana pudding
1 1/2 cups milk
1 prepared pie shell
Directions:
Mix together cream cheese, powdered sugar, and cool whip. Spread mixture over the bottom of the pie shell (layer 1). Top with sliced bananas (layer 2). Mix together pudding and milk. Spread over bananas (layer 3). Cover and refrigerate until top layer is set.
Number Of Servings:8
Preparation Time:20 minutes to make, more to chill.
Ginger
Spanish Fork, UT
Friday, October 19, 2007
Pie
Does anyone have a unique or totally awesome pie recipe? Our ward is having a contest and I want to participate, but I am looking for something new and fun.
Thanks,
April White
Thanks,
April White
Thursday, October 18, 2007
Vanilla Spice Cupcakes w/ Pumpkin Butter
Vanilla Spice Cake3/4 c. sour cream
4 eggs
1/2 c. oil
1/2 c. water
1 spice cake mix
1 small box vanilla instant pudding
Preheat oven to 350. Fill mini muffin 3/4 full. Bake for 10-12 minutes.
Pumpkin Butter (from Allrecipes.com)
1 (29 oz) can pumpkin puree
3/4 c. apple juice
2 tsp ground ginger
1/2 tsp ground cloves
1 1/2 c. sugar
2 tsp ground cinnamon
1 tsp ground nutmeg
Combine all ingredients in a sauce pan. Bring to a boil. Reduce heat and simmer for 30 minutes or until thickened. Stirring occasionally.
Fill a cake decorator, with a filling tip attached, with the pumpkin butter. Fill cupcakes with pumpkin butter. Dust with confectioner's sugar to garnish.
I would almost call these muffins because I don't feel they are as sweet as cupcakes since they don't have the icing. Also, I love using the mini size instead of the normal size because I feel like you can get a better cake to pumpkin butter ratio. I got the idea from William's Sonoma. They have a Vanilla Spice Cake and Vanilla Spice Butter, but it is kind of expensive. So this is my version. Hope you enjoy!
Kelli P.
Walnut Creek, CA
Wednesday, October 17, 2007
Easy-Cheesy Crockpot Chicken
My Mom just told me about this. Couldn't get any easier!
4 boneless, skinless chicken breasts
1 can Cheddar Cheese Soup
1 can Cream of Chicken Soup
Place chicken in crock pot. Season with salt, pepper, and onion powder. Stir soups together and pour over chicken. I cooked mine 1 hour on low, 2-1/2 on high. The chicken was cooked through and still moist. I think most crock pot chicken recipes cook for too long, making the chicken dry and tough. Get out your meat thermometer and cook for the least amount of time possible. I served mine over egg noodles. Add a little parsley for a garnish and color. Yummy!
Meghan R.
San Jose, CA
4 boneless, skinless chicken breasts
1 can Cheddar Cheese Soup
1 can Cream of Chicken Soup
Place chicken in crock pot. Season with salt, pepper, and onion powder. Stir soups together and pour over chicken. I cooked mine 1 hour on low, 2-1/2 on high. The chicken was cooked through and still moist. I think most crock pot chicken recipes cook for too long, making the chicken dry and tough. Get out your meat thermometer and cook for the least amount of time possible. I served mine over egg noodles. Add a little parsley for a garnish and color. Yummy!
Meghan R.
San Jose, CA
Orange-Glazed Chicken
This is one of my favorite recipes from kraftfoods.com. It's very good and easy too.
| 4 boneless skinless chicken breast halves (1-1/4 lb.) |
| 1/4 cup orange marmalade, divided |
| 1 env. SHAKE 'N BAKE Original Chicken Seasoned Coating Mix |
| 1/4 cup Italian Dressing |
| 6 cups baby spinach leaves |
| 2 medium oranges, cut into thin slices (I usually use a can of mandarin oranges) |
| |
| Preheat oven to 400°F. Spread chicken breasts with 2 Tbsp. of the marmalade. Empty coating mix into shallow dish. Add chicken; turn to evenly coat both sides. |
Place chicken in 13x9-inch baking dish. Bake 25 min. or until chicken is cooked through. |
| Mix dressing with remaining 2 Tbsp. marmalade. Add to spinach; toss to coat. Place 1 chicken breast, sliced on top of each plate and add orange slices, if desired. Click here to see a picture. Ashley A. Springville, UT |
Tuesday, October 16, 2007
Zesty Slow Cooker BBQ Chicken
This recipe is SO good and even better; SO easy!
6 frozen skinless boneless chicken breast halves
1 12 oz bottle BBQ sauce
1/2 cup Zesty Italian Dressing (I used Fat Free)
1/4 cup brown sugar
2 TBSP Worcestershire Sauce
Mix the ingredients above and spread it over the chicken you have placed in the crockpot. Cook on high for 3-4 hours, or on low for 6-8.
I was feeling lazy, and dumped all the ingredients into the crockpot, mixed it with a whisk, added the chicken, and then spooned the sauce over the top. It worked just as well.
When the chicken was done, I shredded it, and we have eaten it on open faced toasted sandwiches with cheese, over rice, in tortillas with a little cheese and sour cream, on salad, etc. It is SOOOO tasty!
Melanie C.
Provo, Utah
6 frozen skinless boneless chicken breast halves
1 12 oz bottle BBQ sauce
1/2 cup Zesty Italian Dressing (I used Fat Free)
1/4 cup brown sugar
2 TBSP Worcestershire Sauce
Mix the ingredients above and spread it over the chicken you have placed in the crockpot. Cook on high for 3-4 hours, or on low for 6-8.
I was feeling lazy, and dumped all the ingredients into the crockpot, mixed it with a whisk, added the chicken, and then spooned the sauce over the top. It worked just as well.
When the chicken was done, I shredded it, and we have eaten it on open faced toasted sandwiches with cheese, over rice, in tortillas with a little cheese and sour cream, on salad, etc. It is SOOOO tasty!
Melanie C.
Provo, Utah
Rolo Surprise Cookies
We just discovered this recipe and now we can't stop making them. They're best fresh but if you need to store them, freeze them.
1 c. sugar
1 c. brown sugar
1 c. butter
2 eggs
1 tsp. vanilla
1 tsp. baking soda
3/4 c. cocoa
2 3/4 c. flour
Rolos (about 8 tubes)
Cream sugars and butter until fluffy. Add eggs and vanilla and beat well. Add dry ingredients and blend.
For each cookie, shape about 1 tablespoon of dough around a Rolo, covering it completely. Place on an ungreased cookie sheet and bake at 375 for 7-8 or until they start to crack. Makes about 5 dozen.
Ashley A.
Springville, UT
1 c. sugar
1 c. brown sugar
1 c. butter
2 eggs
1 tsp. vanilla
1 tsp. baking soda
3/4 c. cocoa
2 3/4 c. flour
Rolos (about 8 tubes)
Cream sugars and butter until fluffy. Add eggs and vanilla and beat well. Add dry ingredients and blend.
For each cookie, shape about 1 tablespoon of dough around a Rolo, covering it completely. Place on an ungreased cookie sheet and bake at 375 for 7-8 or until they start to crack. Makes about 5 dozen.
Ashley A.
Springville, UT
Monday, October 15, 2007
Shar's Basic Whole Wheat Bread
This recipe is from a Kitchen Supply store/Bosch retailer in Gilbert, AZ. Shar is the owner and teaches bread making classes. This bread only rises once - so you can make it start to finish in about 1 1/2 -2 hours depending on how long it takes your dough to rise.
In Bosch Universal mixer bowl with dough hook:
6 cups warm water, approx. 115*
2 Tbs. sea salt
2/3 cup Canola oil
2/3 cup honey
3 Tbs. dough enhancer
2 cups high gluten bread flour or 1/3 cup vital wheat gluten
3 Tbs. SAF instant yeast
6-8 cups of fresh ground wheat flour (to begin with).
(10-11 cups of un-ground grain will make enough flour for this recipe)
Use the momentary switch (M) to mix well. Turn the machine to speed 1 and continue to add wheat flour only until the dough begins to pull away from the sides of the bowl. When you can see the sides pull clean as well as the dough coming clean from the bottom of the bowl, you know you have enough flour. (Do not add too much flour). The dough should be very sticky and does not come together at this point, but the bowl is clean.
Knead on speed 1 for 8-10 minutes or until the gluten has been developed. If you feel your dough is too dry, simply add a few tablespoons of water to moisten. (Always pulling the sides clean) If dough starts sticking simply add a little white flour to take up the moisture. (Remember your Bosch has 700 watts of power and a reset button).
Oil your hands, remove dough from mixer onto a slightly oiled counter, divide your dough with a dough divider into 4-5 large loaves depending on your pan size. (We like the 8 1/2 by 4 1/2" pan, and we usually get 5. However, because we never measure our flour exactly, sometimes we get 4; it will depend on the weather and the climate outside).
Shape loaves, and place in a well-greased or sprayed (Pam) pan, never use oil. Cover with a dry towel and let rise until dough has risen double or approx. 2 inches above the rim of the pan. This will take from 30-60 minutes depending on the room temperature.
Bake in pre-heated oven at 350* for 30-35 minutes, or until the inside temp. is 200*. An instant read thermometer is very useful in telling whether your bread is done. Tests after baking time is complete by taking bread out of its pan and pushing the thermometer into side or bottom of loaf. If not 200 degrees, place back in pan and bake another few minutes.
Cool on cooking racks before putting into bread bags. The bread can be frozen up to 30 days without freezer burn.
Meghan R.
San Jose, CA
In Bosch Universal mixer bowl with dough hook:
6 cups warm water, approx. 115*
2 Tbs. sea salt
2/3 cup Canola oil
2/3 cup honey
3 Tbs. dough enhancer
2 cups high gluten bread flour or 1/3 cup vital wheat gluten
3 Tbs. SAF instant yeast
6-8 cups of fresh ground wheat flour (to begin with).
(10-11 cups of un-ground grain will make enough flour for this recipe)
Use the momentary switch (M) to mix well. Turn the machine to speed 1 and continue to add wheat flour only until the dough begins to pull away from the sides of the bowl. When you can see the sides pull clean as well as the dough coming clean from the bottom of the bowl, you know you have enough flour. (Do not add too much flour). The dough should be very sticky and does not come together at this point, but the bowl is clean.
Knead on speed 1 for 8-10 minutes or until the gluten has been developed. If you feel your dough is too dry, simply add a few tablespoons of water to moisten. (Always pulling the sides clean) If dough starts sticking simply add a little white flour to take up the moisture. (Remember your Bosch has 700 watts of power and a reset button).
Oil your hands, remove dough from mixer onto a slightly oiled counter, divide your dough with a dough divider into 4-5 large loaves depending on your pan size. (We like the 8 1/2 by 4 1/2" pan, and we usually get 5. However, because we never measure our flour exactly, sometimes we get 4; it will depend on the weather and the climate outside).
Shape loaves, and place in a well-greased or sprayed (Pam) pan, never use oil. Cover with a dry towel and let rise until dough has risen double or approx. 2 inches above the rim of the pan. This will take from 30-60 minutes depending on the room temperature.
Bake in pre-heated oven at 350* for 30-35 minutes, or until the inside temp. is 200*. An instant read thermometer is very useful in telling whether your bread is done. Tests after baking time is complete by taking bread out of its pan and pushing the thermometer into side or bottom of loaf. If not 200 degrees, place back in pan and bake another few minutes.
Cool on cooking racks before putting into bread bags. The bread can be frozen up to 30 days without freezer burn.
Meghan R.
San Jose, CA
White/Wheat Bread
Libby-I’m not sure if you have a Bosch or a Kitchen Aid, but they really help in the kneading. I’m going to write this the way I make it - not necessarily the directions in the recipe. I usually make it will half white and half wheat flour, but also use it to make all white. This is a good way to get some good fiber and use the wheat from your food storage.
2 ½ cups water (115 degrees or so – too hot will kill your yeast)
1 Tbsp. active dry yeast (I use SAF or Fleishman's, but do not like Red Star)
¼ honey or sugar (honey with wheat is really good)
3 cups all-purpose flour
1 Tbsp. salt
¼ cup margarine (melted)
3-4 cups more all-purpose flour (or wheat)
Pour water into your mixer (or large bowl). Sprinkle in yeast and add sugar or honey. Let yeast dissolve, without mixing – about 5 or 10 minutes. Don’t let it stand too long, or it will lose its life.
While yeast is dissolving, grease a large Tupperware bowl and lid with oil and grease your bread pans. Melt your butter in the microwave.
Add 3 cups of flour, mix until all flour is incorporated and then add 3 more cups of flour and mix again. I usually end up using a full 7 cups of flour – until the dough is soft and not too sticky. I have a Bosch and let it knead on speed 2 for about 5 minutes. If you don’t have a mixer, you can give your arms a workout! Plop the dough into your greased bowl and let rise until double (usually about 1 ½ -2 hours for me).
Punch the dough down and divide and shape 1-lb loaves. Sometimes I get 4, but usually 3 and 1/2. I have some mini loaf pans that I put the extra in and my kids think mini french toasts are the coolest thing ever. Cover your pans with some plastic wrap and let rise until about 2” above the top of the pans. Bake in a 375 degree oven 25-30 minutes and your bread is nice and golden. If you have a small thermometer – looks like a meat thermometer – the internal temperature is supposed to reach 200 degrees. Remove from pans and cool on a wire rack.
Meghan R.
San Jose, CA
2 ½ cups water (115 degrees or so – too hot will kill your yeast)
1 Tbsp. active dry yeast (I use SAF or Fleishman's, but do not like Red Star)
¼ honey or sugar (honey with wheat is really good)
3 cups all-purpose flour
1 Tbsp. salt
¼ cup margarine (melted)
3-4 cups more all-purpose flour (or wheat)
Pour water into your mixer (or large bowl). Sprinkle in yeast and add sugar or honey. Let yeast dissolve, without mixing – about 5 or 10 minutes. Don’t let it stand too long, or it will lose its life.
While yeast is dissolving, grease a large Tupperware bowl and lid with oil and grease your bread pans. Melt your butter in the microwave.
Add 3 cups of flour, mix until all flour is incorporated and then add 3 more cups of flour and mix again. I usually end up using a full 7 cups of flour – until the dough is soft and not too sticky. I have a Bosch and let it knead on speed 2 for about 5 minutes. If you don’t have a mixer, you can give your arms a workout! Plop the dough into your greased bowl and let rise until double (usually about 1 ½ -2 hours for me).
Punch the dough down and divide and shape 1-lb loaves. Sometimes I get 4, but usually 3 and 1/2. I have some mini loaf pans that I put the extra in and my kids think mini french toasts are the coolest thing ever. Cover your pans with some plastic wrap and let rise until about 2” above the top of the pans. Bake in a 375 degree oven 25-30 minutes and your bread is nice and golden. If you have a small thermometer – looks like a meat thermometer – the internal temperature is supposed to reach 200 degrees. Remove from pans and cool on a wire rack.
Meghan R.
San Jose, CA
Creamy Caramel Pecan Cheesecake
This is from The Essential Mormon Cookbook. I made this for Sunday dinner and it was great. We had two sets of missionaries over and they were so excited to have some delicious cheesecake. I have never made chessecake before and it turned out well, so give it a try. I think I will go have some now.
Ingredients:
1 recipe Toasted-Pecan Crust (see at bottom)
2 (8oz) pkg. cream cheese, softened
3/4 c. caramel topping, divided (1/2 c. and 1/4 c.)
3 eggs
1 Tablespoon vanilla
1/2 c. sour cream
Pecan halves, to garnish
Directions:
Prepare Toasted-Pecan Crust and set aside. In a large mixing bowl beat cream cheese until fluffy. Gradually beat in 1/2 c. of the caramel topping. Add eggs and vanilla, beating just until blended. Pour mixture into Toasted-Pecan crust. Bake 350 for 40-45 min, until center is set. coll in pan for 15 min. Combine sour cream and remaining caramel topping; spoon over cheese cake. Loosen sides of cheesecake from pan with spatula. Cool 30 more min; remove sides from pan. Cool. Chill. Drizzle with caramelt topping to make it look pretty and garnish with pecan halves. Serves 8. Freezes well.
Toasted Pecan Crust
Ingredients:
1 c. graham cracker crumbs
3/4 c. chopped pecans
1/4 c. packed brown sugar
1/4 c. butter, melted
In a mixing bowl combine crumbs, pecans, brown sugar, and melted butter. Pat ino bottom of an 8 inch springform pan.
The crust makes this delicious cheesecake unique. I would not do it without it, unless you hate pecans.
Ingredients:
1 recipe Toasted-Pecan Crust (see at bottom)
2 (8oz) pkg. cream cheese, softened
3/4 c. caramel topping, divided (1/2 c. and 1/4 c.)
3 eggs
1 Tablespoon vanilla
1/2 c. sour cream
Pecan halves, to garnish
Directions:
Prepare Toasted-Pecan Crust and set aside. In a large mixing bowl beat cream cheese until fluffy. Gradually beat in 1/2 c. of the caramel topping. Add eggs and vanilla, beating just until blended. Pour mixture into Toasted-Pecan crust. Bake 350 for 40-45 min, until center is set. coll in pan for 15 min. Combine sour cream and remaining caramel topping; spoon over cheese cake. Loosen sides of cheesecake from pan with spatula. Cool 30 more min; remove sides from pan. Cool. Chill. Drizzle with caramelt topping to make it look pretty and garnish with pecan halves. Serves 8. Freezes well.
Toasted Pecan Crust
Ingredients:
1 c. graham cracker crumbs
3/4 c. chopped pecans
1/4 c. packed brown sugar
1/4 c. butter, melted
In a mixing bowl combine crumbs, pecans, brown sugar, and melted butter. Pat ino bottom of an 8 inch springform pan.
The crust makes this delicious cheesecake unique. I would not do it without it, unless you hate pecans.
Saturday, October 13, 2007
Homemade Bread
Ok, everyone, I'm looking for the best recipes you've got for wheat bread. (Preferably one that makes 4 or 5 loaves at a time.)
Libby
Montclair, NJ
Libby
Montclair, NJ
Thursday, October 11, 2007
Tuesday, October 9, 2007
Cheesy Spinach & Artichoke Dip
This is delicious! Watch out- it can be addicting!
1 c. frozen artichoke hearts, finely chopped (I use the kind in the jar - Mezzetta marinated)
1 1/4 c. frozen, chopped spinach, thawed (10 oz. -squeeze to remove water)
3/4 c. freshly grated Parmesan cheese
3/4 c. mayonnaise
1/2 c. shredded Mozzarella cheese
1/2 tsp. garlic powder
(1/8 tsp. salt)
Preheat oven to 350*. Mix all ingredients until well blended. Spoon into a glass 9-inch pie plate. Bake 20 minutes or until heated through. Serve with tortilla chips, crackers, or vegetables.
Make-ahead: Assemble all ingredients and dish into pie plate. Cover and refrigerate up to 24 hours. Bake, uncovered, as directed just before guests arrive, increasing the baking time by 5-10 minutes to ensure that the dip is heated through.
Variations: If you have only artichoke hearts, or only spinach, just increase that amount by the ingredient you are missing. Both variations are just as delicious!
Meghan R. (Courtney J.)
San Jose, CA
1 c. frozen artichoke hearts, finely chopped (I use the kind in the jar - Mezzetta marinated)
1 1/4 c. frozen, chopped spinach, thawed (10 oz. -squeeze to remove water)
3/4 c. freshly grated Parmesan cheese
3/4 c. mayonnaise
1/2 c. shredded Mozzarella cheese
1/2 tsp. garlic powder
(1/8 tsp. salt)
Preheat oven to 350*. Mix all ingredients until well blended. Spoon into a glass 9-inch pie plate. Bake 20 minutes or until heated through. Serve with tortilla chips, crackers, or vegetables.
Make-ahead: Assemble all ingredients and dish into pie plate. Cover and refrigerate up to 24 hours. Bake, uncovered, as directed just before guests arrive, increasing the baking time by 5-10 minutes to ensure that the dip is heated through.
Variations: If you have only artichoke hearts, or only spinach, just increase that amount by the ingredient you are missing. Both variations are just as delicious!
Meghan R. (Courtney J.)
San Jose, CA
Monday, October 8, 2007
Tortellini Soup
Ingredients:
1 large red onion
3/4 to 1 lb. mild to hot Italian sausage (you can do 1/2 or all turkey)
2 lg garlic cloves minced
1 (28oz) diced tomatoes with juice
1 (14oz) garbanzo beans drained
1 lg. bunch or pkg fresh spinach. (can use frozen, but fresh is better, but this item is optional)
1 lb. frozen cheese tortellini (it is best with the fresh tortellini)
2 c. of chicken stock
1/2 c. grated romano cheese
Directions:
Cook onion, garlic, and meat until brown. When cooked add chicken stock, tomatoes, and garbanzo beans, simmer 10-15 min. Add tortellini, simmer add spinach just as tortellini is getting tender. Add cheese and season with salt and pepper. Serve with Romano cheese for garnish.
April White
Brooklyn, NY
1 large red onion
3/4 to 1 lb. mild to hot Italian sausage (you can do 1/2 or all turkey)
2 lg garlic cloves minced
1 (28oz) diced tomatoes with juice
1 (14oz) garbanzo beans drained
1 lg. bunch or pkg fresh spinach. (can use frozen, but fresh is better, but this item is optional)
1 lb. frozen cheese tortellini (it is best with the fresh tortellini)
2 c. of chicken stock
1/2 c. grated romano cheese
Directions:
Cook onion, garlic, and meat until brown. When cooked add chicken stock, tomatoes, and garbanzo beans, simmer 10-15 min. Add tortellini, simmer add spinach just as tortellini is getting tender. Add cheese and season with salt and pepper. Serve with Romano cheese for garnish.
April White
Brooklyn, NY
Ed's Carmelitas
This recipe is from my sister and it is amazing!! I don't know who Ed is but he is brilliant. A great fall treat, but difficult to share. We made them for a potluck and my husband did not want to take them, he wanted them for himself. They're super rich and I bet they'd be good with vanilla ice cream. They're best warm, but great anytime!
Ingredients:
32 Kraft carmels
10 T heavy cream
3/4 c. brown sugar
3/4 c. melted butter
1 c. flour
1 c. quick oats
1 t. baking soda
6 oz. chocolate chips
1/2 c. chopped nuts
Directions:
Melt carmels in cream on double broiler (or big pot of boiling water with little pot on top). Set aside.
Mix melted butter, brown sugar, oats, flour and soda. Divide mixture in half. Prss half into a well-greased 8x11 pan. Bake 10 minutes @350.
Remove and sprinkle chocolate chips right away; then nuts. Drizzle carmel mixture ontop. Top with remaining crumb mixture. Bake 15-20 minutes more @350.
Enjoy!
April White
Brooklyn, NY
Ingredients:
32 Kraft carmels
10 T heavy cream
3/4 c. brown sugar
3/4 c. melted butter
1 c. flour
1 c. quick oats
1 t. baking soda
6 oz. chocolate chips
1/2 c. chopped nuts
Directions:
Melt carmels in cream on double broiler (or big pot of boiling water with little pot on top). Set aside.
Mix melted butter, brown sugar, oats, flour and soda. Divide mixture in half. Prss half into a well-greased 8x11 pan. Bake 10 minutes @350.
Remove and sprinkle chocolate chips right away; then nuts. Drizzle carmel mixture ontop. Top with remaining crumb mixture. Bake 15-20 minutes more @350.
Enjoy!
April White
Brooklyn, NY
Sunday, October 7, 2007
Black Bottom Cupcakes
Cream cheese mixture:
8-oz. cream cheese
1 egg
1/3 c. sugar
1/8 salt
1 cup chocolate chips
Chocolate mixture:
1 ½ c. flour
1 c. sugar
¼ c. cocoa
1 tsp baking soda
½ tsp salt
1 c. water
1/3 c. oil
1 Tbsp vinegar
1 tsp vanilla
cupcake wrappers
1. Make cream cheese mixture by beating cream cheese, egg, sugar, and salt until smooth. Stir in chocolate chips.
2. Make chocolate mixture by combining flour, suga, cocoa, baking soda, and salt. Add water, oil, vinegar, and vanilla. Beat well.
3. Line cupcake pan with cupcake wrappers. Fill cupcake wrapper 1/3 full with chocolate mixture. Add a heaping tsp of the cream cheese mixture. Bake 350° for 30-35 min.
Makes: 18 cupcakes
Joanna
Provo, UT
8-oz. cream cheese
1 egg
1/3 c. sugar
1/8 salt
1 cup chocolate chips
Chocolate mixture:
1 ½ c. flour
1 c. sugar
¼ c. cocoa
1 tsp baking soda
½ tsp salt
1 c. water
1/3 c. oil
1 Tbsp vinegar
1 tsp vanilla
cupcake wrappers
1. Make cream cheese mixture by beating cream cheese, egg, sugar, and salt until smooth. Stir in chocolate chips.
2. Make chocolate mixture by combining flour, suga, cocoa, baking soda, and salt. Add water, oil, vinegar, and vanilla. Beat well.
3. Line cupcake pan with cupcake wrappers. Fill cupcake wrapper 1/3 full with chocolate mixture. Add a heaping tsp of the cream cheese mixture. Bake 350° for 30-35 min.
Makes: 18 cupcakes
Joanna
Provo, UT
Potatoe Bread
NOTE: This recipe takes a long time to make, but it's totally worth it. It is a family favorite. It makes your whole house smell like fresh, sweet bread.
1 c. shortening
1 ½ c. sugar
2 tbsp. Salt
2 packets of dry yeast
2 c. milk
2 c. mashed potatoes (I think my dad uses potato spuds, not real potatoes)
2 eggs
flour
1. Put yeast in a bowl with 1 c. of warm water and 1 tbsp of sugar.
2. Combine the rest of sugar, shortening, and salt in large mixing bowl. Beat eggs and add to mixing bowl.
3. Scald milk and add mashed potatoes to milk. Put mashed potatoes and milk in large mixing bowl. Add yeast mixture to large mixing bowl.
4. Blend all ingredients in large bowl. Gradually stir in flour until stirring becomes too difficult.
5. Put dough onto a clean, floured surface. Continue to knead in flour until the dough has a firm, plastic texture, or feel.
6. Grease mixing bowl and put the dough back in it. Let it rise for at least an hour (cover with towel).
7. Flatten dough and roll out into 3 or 4 loaves. Put loaves in greased bread pans. Allow to rise for at least an hour (cover with towel).
8. Bake in preheated oven at 350° for 1 hour.
9. Take out of pans. Lightly butter top. Allow to cool at least 20 min.
Joanna
Provo, UT
1 c. shortening
1 ½ c. sugar
2 tbsp. Salt
2 packets of dry yeast
2 c. milk
2 c. mashed potatoes (I think my dad uses potato spuds, not real potatoes)
2 eggs
flour
1. Put yeast in a bowl with 1 c. of warm water and 1 tbsp of sugar.
2. Combine the rest of sugar, shortening, and salt in large mixing bowl. Beat eggs and add to mixing bowl.
3. Scald milk and add mashed potatoes to milk. Put mashed potatoes and milk in large mixing bowl. Add yeast mixture to large mixing bowl.
4. Blend all ingredients in large bowl. Gradually stir in flour until stirring becomes too difficult.
5. Put dough onto a clean, floured surface. Continue to knead in flour until the dough has a firm, plastic texture, or feel.
6. Grease mixing bowl and put the dough back in it. Let it rise for at least an hour (cover with towel).
7. Flatten dough and roll out into 3 or 4 loaves. Put loaves in greased bread pans. Allow to rise for at least an hour (cover with towel).
8. Bake in preheated oven at 350° for 1 hour.
9. Take out of pans. Lightly butter top. Allow to cool at least 20 min.
Joanna
Provo, UT
Savory Salmon
Salmon
1 c. soy sauce
1 c. brown sugar
½ c. butter
Preheat oven to 380°. Rinse fish in hot water. Put on cookie sheet with lip. Tent with foil. Cook about 15 min. Spoon sauce over. Remove foil. Cook 8 min more.
* I'm not a big fish fan, but I can't stop eating this dish.
Joanna
Provo, UT
1 c. soy sauce
1 c. brown sugar
½ c. butter
Preheat oven to 380°. Rinse fish in hot water. Put on cookie sheet with lip. Tent with foil. Cook about 15 min. Spoon sauce over. Remove foil. Cook 8 min more.
* I'm not a big fish fan, but I can't stop eating this dish.
Joanna
Provo, UT
Rice Pudding
6 cups milk
1 cup medium grain rice
1/2 cup sugar
2 Tbsp margarine
1/4 tsp salt
2 tsp vanilla
sprinkle of nutmeg, cinnamon, fruit (optional)
(makes 8 servings)
1) Combine milk, rice, salt, sugar, and margarine (and raisins if desired).
2) Cook milk mixture over medium heat until tiny bubbles form around the edge. Stir frequently.
3) Reduce heat to low. Cover and simmer 1 hour or until rice is tender. Stir occasionally.
4) Stir in vanilla.
5) Serve warm or chilled. Sprinkle with nutmeg, cinnamon, fruit, etc. if desired.
**If you are health conscious, I think you can leave out the margarine and it would taste fine.
Joanna
Provo, UT
1 cup medium grain rice
1/2 cup sugar
2 Tbsp margarine
1/4 tsp salt
2 tsp vanilla
sprinkle of nutmeg, cinnamon, fruit (optional)
(makes 8 servings)
1) Combine milk, rice, salt, sugar, and margarine (and raisins if desired).
2) Cook milk mixture over medium heat until tiny bubbles form around the edge. Stir frequently.
3) Reduce heat to low. Cover and simmer 1 hour or until rice is tender. Stir occasionally.
4) Stir in vanilla.
5) Serve warm or chilled. Sprinkle with nutmeg, cinnamon, fruit, etc. if desired.
**If you are health conscious, I think you can leave out the margarine and it would taste fine.
Joanna
Provo, UT
Friday, October 5, 2007
Chile Egg Puff
Yummy for breakfast or brunch!
10 eggs
1/2 cup flour
1 tsp. baking powder
1/2 tsp. salt
1 pt. cottage cheese/ small curd (I don't add this)
1 lb. jack cheese, grated - could also use pepper jack
1/2 cup butter or margarine, melted
2 cans (4 oz) diced chiles
Beat eggs.
Add flour, baking powder, salt, cottage cheese, jack cheese, melted butter, and chiles.
Bake in buttered 9x13 dish at 350 degrees for 35 minutes or until top is browned and center is firm.
Meghan R.
San Jose, CA
10 eggs
1/2 cup flour
1 tsp. baking powder
1/2 tsp. salt
1 pt. cottage cheese/ small curd (I don't add this)
1 lb. jack cheese, grated - could also use pepper jack
1/2 cup butter or margarine, melted
2 cans (4 oz) diced chiles
Beat eggs.
Add flour, baking powder, salt, cottage cheese, jack cheese, melted butter, and chiles.
Bake in buttered 9x13 dish at 350 degrees for 35 minutes or until top is browned and center is firm.
Meghan R.
San Jose, CA
Wialua Delight
I received this recipe from a friend and several were made for our luau last weekend. I don't usually like cake because of the frosting, but this was very tasty. I've seen similar recipes that mix cream cheese in with the Cool Whip, but I don't think it's necessary.
1 Yellow Cake Mix (plus oil, eggs, etc)
1 (8 oz) can crushed pineapple, undrained*
1 (3.9 oz) package instant vanilla or banana pudding (plus milk)
1 banana, sliced*
1 container Cool Whip, thawed
1/2 cup coconut, toasted*
Mix and bake cake according to directions on package (9x13), cool.
Punch holes in cake with the end of a wooden spoon.
Pour pineapple and juice evenly over cake.
Make pudding according to package directions and spread over cake.
Slice bananas on top of pudding.
Spread Cool Whip on top of bananas.
Sprinkle with toasted coconut.
Refrigerate until ready to serve.
* You can also use a 20 oz can if you like more pineapple
* Skip the bananas and just use banana pudding if you plan on having leftovers
* To toast coconut, spread on baking sheet and bake at 325* for about 5 minutes, until light brown
* Bake in a cookie sheet (10-12 min) and use a large container of Cool Whip to stretch the number of servings.
Meghan R.
San Jose, CA
1 Yellow Cake Mix (plus oil, eggs, etc)
1 (8 oz) can crushed pineapple, undrained*
1 (3.9 oz) package instant vanilla or banana pudding (plus milk)
1 banana, sliced*
1 container Cool Whip, thawed
1/2 cup coconut, toasted*
Mix and bake cake according to directions on package (9x13), cool.
Punch holes in cake with the end of a wooden spoon.
Pour pineapple and juice evenly over cake.
Make pudding according to package directions and spread over cake.
Slice bananas on top of pudding.
Spread Cool Whip on top of bananas.
Sprinkle with toasted coconut.
Refrigerate until ready to serve.
* You can also use a 20 oz can if you like more pineapple
* Skip the bananas and just use banana pudding if you plan on having leftovers
* To toast coconut, spread on baking sheet and bake at 325* for about 5 minutes, until light brown
* Bake in a cookie sheet (10-12 min) and use a large container of Cool Whip to stretch the number of servings.
Meghan R.
San Jose, CA
Thursday, October 4, 2007
Marinara Sauce
This is my absolute favorite sauce. I love it on top of ravioli.
1/6 c. olive oil
4 cloves garlic
salt and pepper
1 28-oz. can crushed tomatoes
5 basil leaves or 1/2 T. dried (I usually use dried)
1/2 T. chopped dried parsley
Saute garlic, salt, and pepper in oil. (I like to add red pepper flakes at this point too.). Add remaining ingredients, simmer 30 minutes. I also add a little sugar, maybe 1/2 to 1 tsp.
Libby
Montclair, NJ
1/6 c. olive oil
4 cloves garlic
salt and pepper
1 28-oz. can crushed tomatoes
5 basil leaves or 1/2 T. dried (I usually use dried)
1/2 T. chopped dried parsley
Saute garlic, salt, and pepper in oil. (I like to add red pepper flakes at this point too.). Add remaining ingredients, simmer 30 minutes. I also add a little sugar, maybe 1/2 to 1 tsp.
Libby
Montclair, NJ
Guatemalan Black Beans and Rice
This recipe is authentic, and you will never have better black beans than these. Just so you know, the onion and garlic don't come through too strongly.
1 lb. dry black beans
1 whole garlic head
1 onion, quartered
Soak beans overnight or at least 6 hours. Drain, then put beans in large pot covered with about 3/4 inch water. Add whole garlic head and onion to beans and water. Cook for 2-3 hours until soft, stirring occasionally. Add water if it gets too low. Once beans are soft, remove garlic and onion and add about 2 tsp. salt.
For rice, saute then add various veggies (carrots, tomatoes, peas, etc.) Cook with chicken broth or water with chicken bullion. Put beans on top of rice, add avocado, pico de gallo, cheese, etc. Tortillas on the side. This combo is also great in burritos, enchiladas. It makes a lot, so I usually eat it as described above first, then make enchiladas with the leftovers, add a little chicken maybe.
Libby
Montclair, NJ
1 lb. dry black beans
1 whole garlic head
1 onion, quartered
Soak beans overnight or at least 6 hours. Drain, then put beans in large pot covered with about 3/4 inch water. Add whole garlic head and onion to beans and water. Cook for 2-3 hours until soft, stirring occasionally. Add water if it gets too low. Once beans are soft, remove garlic and onion and add about 2 tsp. salt.
For rice, saute then add various veggies (carrots, tomatoes, peas, etc.) Cook with chicken broth or water with chicken bullion. Put beans on top of rice, add avocado, pico de gallo, cheese, etc. Tortillas on the side. This combo is also great in burritos, enchiladas. It makes a lot, so I usually eat it as described above first, then make enchiladas with the leftovers, add a little chicken maybe.
Libby
Montclair, NJ
Cheese Danish
This is amazing! I make it when I have a dinner party or something and everyone always loves it. And it is super easy. You can't mess this up.
Ingredients:
2 tubes of crescent rolls
2 (8oz) pkg. cream cheese
1 tsp. vanilla
1 tsp. lemon juice (fresh is best)
1 c. sugar
1 egg (separated)
Powdered sugar
raspberry pie filling or hot fudge
Directions:
Grease 9x13 pan. Lay 1 tube of rolls on bottom and press to fit. Combine cream cheese, vanilla, lemon, sugar, and egg yolk. Spread over rolls in pan. Top with 2nd tube of rolls. Brush top with egg whites. Bake at 350 for 25-30 min or until slightly brown. Spread with powdered sugar when it comes out of the oven (optional)
top w/ your preference. here are some ideas:raspberry pie filling or some type of berry glaze, hot fudge drizzled, or a mixture of both
April White
Brooklyn, NY
Ingredients:
2 tubes of crescent rolls
2 (8oz) pkg. cream cheese
1 tsp. vanilla
1 tsp. lemon juice (fresh is best)
1 c. sugar
1 egg (separated)
Powdered sugar
raspberry pie filling or hot fudge
Directions:
Grease 9x13 pan. Lay 1 tube of rolls on bottom and press to fit. Combine cream cheese, vanilla, lemon, sugar, and egg yolk. Spread over rolls in pan. Top with 2nd tube of rolls. Brush top with egg whites. Bake at 350 for 25-30 min or until slightly brown. Spread with powdered sugar when it comes out of the oven (optional)
top w/ your preference. here are some ideas:raspberry pie filling or some type of berry glaze, hot fudge drizzled, or a mixture of both
April White
Brooklyn, NY
Southwest Eggrolls
This is from allrecipes.com, which I frequent regularly. We made this last week and it was delicious. I did not deep fry them for health benefits. I just put them in a frying pan on low and turned them until they were golden. The reviews on allrecipes.com say they baked theirs in the oven and they turned out fine. This is supposed to be a replication of the southwest eggrolls at Chilis and I think it was a pretty good one. I made half of them kid friendly by not adding some of the veggies until about halfway through.(mainly chicken, corn, beans, and cheese made the kids eggrolls).
INGREDIENTS
2 tablespoons vegetable oil
1 skinless, boneless chicken breast half
2 tablespoons minced green onion
2 tablespoons minced red bell pepper
1/3 cup frozen corn
1/4 cup black beans, rinsed and drained
2 tablespoons frozen chopped spinach, thawed and drained
2 tablespoons diced jalapeno peppers
1/2 tablespoon minced fresh parsley
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/3 teaspoon salt
1 pinch ground cayenne pepper
3/4 cup shredded Monterey Jack cheese
5 (6 inch) flour tortillas
1 quart oil for deep frying
DIRECTIONS
Rub 1 tablespoon vegetable oil over chicken breast. In a medium saucepan over medium heat, cook chicken approximately 5 minutes per side, until meat is no longer pink and juices run clear. Remove from heat and set aside.
Heat remaining 1 tablespoon vegetable oil in a medium saucepan over medium heat. Stir in green onion and red pepper. Cook and stir 5 minutes, until tender.
Dice chicken and mix into the pan with onion and red pepper. Mix in corn, black beans, spinach, jalapeno peppers, parsley, cumin, chili powder, salt and cayenne pepper. Cook and stir 5 minutes, until well blended and tender. Remove from heat and stir in Monterey Jack cheese so that it melts.
Wrap tortillas with a clean, lightly moist cloth. Microwave on high approximately 1 minute, or until hot and pliable.
Spoon even amounts of the mixture into each tortilla. Fold ends of tortillas, then roll tightly around mixture. Secure with toothpicks. Arrange in a medium dish, cover with plastic, and place in the freezer. Freeze at least 4 hours.
In a large, deep skillet, heat oil for deep frying to 375 degrees F (190 degrees C). Deep fry frozen, stuffed tortillas 10 minutes each, or until dark golden brown. Drain on paper towels before serving.
April White, but really allrecipes.com
INGREDIENTS
2 tablespoons vegetable oil
1 skinless, boneless chicken breast half
2 tablespoons minced green onion
2 tablespoons minced red bell pepper
1/3 cup frozen corn
1/4 cup black beans, rinsed and drained
2 tablespoons frozen chopped spinach, thawed and drained
2 tablespoons diced jalapeno peppers
1/2 tablespoon minced fresh parsley
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/3 teaspoon salt
1 pinch ground cayenne pepper
3/4 cup shredded Monterey Jack cheese
5 (6 inch) flour tortillas
1 quart oil for deep frying
DIRECTIONS
Rub 1 tablespoon vegetable oil over chicken breast. In a medium saucepan over medium heat, cook chicken approximately 5 minutes per side, until meat is no longer pink and juices run clear. Remove from heat and set aside.
Heat remaining 1 tablespoon vegetable oil in a medium saucepan over medium heat. Stir in green onion and red pepper. Cook and stir 5 minutes, until tender.
Dice chicken and mix into the pan with onion and red pepper. Mix in corn, black beans, spinach, jalapeno peppers, parsley, cumin, chili powder, salt and cayenne pepper. Cook and stir 5 minutes, until well blended and tender. Remove from heat and stir in Monterey Jack cheese so that it melts.
Wrap tortillas with a clean, lightly moist cloth. Microwave on high approximately 1 minute, or until hot and pliable.
Spoon even amounts of the mixture into each tortilla. Fold ends of tortillas, then roll tightly around mixture. Secure with toothpicks. Arrange in a medium dish, cover with plastic, and place in the freezer. Freeze at least 4 hours.
In a large, deep skillet, heat oil for deep frying to 375 degrees F (190 degrees C). Deep fry frozen, stuffed tortillas 10 minutes each, or until dark golden brown. Drain on paper towels before serving.
April White, but really allrecipes.com
Creme Brulee French Toast
1/2 cup butter
1 c. packed brown sugar
2 T. corn syrup
1 loaf French Bread
5 large eggs
1 1/2 c. half and half
1 tsp. vanilla
1/4 tsp. salt
Spray a 9x13 glass pan with Pam. In a small saucepan melt butter, brown sugar, and corn syrup over medium heat, stirring, until smooth. Pour into baking dish. Cut bread into thick slices and remove crusts. Arrange slices in one layer in dish, squeezing them slightly to fit. In a bowl, whisk together eggs, half & half, vanilla, and salt, and pour evenly over bread. Chill, covered, at least 8 hours and up to 1 day.
Bring bread mixture to room temperature. Bake uncovered at 350 for 35-40 minutes, until puffed and edges are pale golden. Serve with sliced strawberries and bananas and fresh whipping cream.
Jessica
Highland, UT
1 c. packed brown sugar
2 T. corn syrup
1 loaf French Bread
5 large eggs
1 1/2 c. half and half
1 tsp. vanilla
1/4 tsp. salt
Spray a 9x13 glass pan with Pam. In a small saucepan melt butter, brown sugar, and corn syrup over medium heat, stirring, until smooth. Pour into baking dish. Cut bread into thick slices and remove crusts. Arrange slices in one layer in dish, squeezing them slightly to fit. In a bowl, whisk together eggs, half & half, vanilla, and salt, and pour evenly over bread. Chill, covered, at least 8 hours and up to 1 day.
Bring bread mixture to room temperature. Bake uncovered at 350 for 35-40 minutes, until puffed and edges are pale golden. Serve with sliced strawberries and bananas and fresh whipping cream.
Jessica
Highland, UT
Wednesday, October 3, 2007
Addictive Sticky Popcorn
I'm warning you. Don't make this unless you want to eat it a lot, because...you will.
Popped popcorn (I put 1/2 Cup of kernels in my air popper and it makes a pretty big bowl, but you can use more or less depending on how gooey you like it.)
1 stick butter
1 cup brown sugar.
20 big marshmallows
Melt the butter in a medium/big-ish sized bowl in the microwave. Stir in the brown sugar and throw the marshmallows on top. Stick it back in the microwave and nuke for about 1 1/2 minutes, or until the marshmallows are big and puffy. (At this point you'll know if your bowl was really medium/big-ish or actually small-ish.) Stir it all together and pour over the popcorn. Mix it up, throw in a good chick flick, and stuff yourself silly.
Holly
Bountiful, Utah
Popped popcorn (I put 1/2 Cup of kernels in my air popper and it makes a pretty big bowl, but you can use more or less depending on how gooey you like it.)
1 stick butter
1 cup brown sugar.
20 big marshmallows
Melt the butter in a medium/big-ish sized bowl in the microwave. Stir in the brown sugar and throw the marshmallows on top. Stick it back in the microwave and nuke for about 1 1/2 minutes, or until the marshmallows are big and puffy. (At this point you'll know if your bowl was really medium/big-ish or actually small-ish.) Stir it all together and pour over the popcorn. Mix it up, throw in a good chick flick, and stuff yourself silly.
Holly
Bountiful, Utah
White Texas Sheet Cake
1 cup butter
1 cup water
2 cups all-purpose flour
2 cups sugar
2 eggs (beaten)
1/2 cup sour cream
1 teaspoon vanilla extract
1 teaspoon baking soda
1 teaspoon salt
Frosting
1/2 cup butter
1/4 cup milk
4 1/2 cups confectioners' sugar
1/2 teaspoon vanilla extract
1 cup chopped walnuts
Pour the cake mixture into a greased cookie sheet. Bake at 375 degrees for 20 minutes. Let cool for 20 minutes and then spread frosting over cake and sprinkle the chopped walnuts over the frosting.
This cake gets better the longer it sits, so make it a day ahead.
Michelle R.
Alpine, Utah
1 cup water
2 cups all-purpose flour
2 cups sugar
2 eggs (beaten)
1/2 cup sour cream
1 teaspoon vanilla extract
1 teaspoon baking soda
1 teaspoon salt
Frosting
1/2 cup butter
1/4 cup milk
4 1/2 cups confectioners' sugar
1/2 teaspoon vanilla extract
1 cup chopped walnuts
Pour the cake mixture into a greased cookie sheet. Bake at 375 degrees for 20 minutes. Let cool for 20 minutes and then spread frosting over cake and sprinkle the chopped walnuts over the frosting.
This cake gets better the longer it sits, so make it a day ahead.
Michelle R.
Alpine, Utah
Monday, October 1, 2007
Scotcheroos
6 1/2 cups Special K cereal, Rice Krispies, or Corn Flakes
1 cup sugar
1 cup white karo syrup
1 1/3 cups crunchy peanut butter
1 1/2 cups butterscotch chips
3/4 cup chocolate chips
Bring sugar and syrup to a boil. Remove from heat immediately and stir in peanut butter. Mix in cereal and spread in greased jelly roll pan. Melt chips together and pour over and cool.
**Tips:
-If you "cook" the sugar, syrup, and peanut butter, they will be so hard on your teeth, you won't be able to bite it. (This is from experience.) Just bring to a boil, remove from heat and stir in the peanut butter until it melts.
-You can also make these in a 9X13 pan for thicker bars. I would probably decrease the butterscotch and chocolate chips amounts, if you do so.
Leslie
Madison, WI
1 cup sugar
1 cup white karo syrup
1 1/3 cups crunchy peanut butter
1 1/2 cups butterscotch chips
3/4 cup chocolate chips
Bring sugar and syrup to a boil. Remove from heat immediately and stir in peanut butter. Mix in cereal and spread in greased jelly roll pan. Melt chips together and pour over and cool.
**Tips:
-If you "cook" the sugar, syrup, and peanut butter, they will be so hard on your teeth, you won't be able to bite it. (This is from experience.) Just bring to a boil, remove from heat and stir in the peanut butter until it melts.
-You can also make these in a 9X13 pan for thicker bars. I would probably decrease the butterscotch and chocolate chips amounts, if you do so.
Leslie
Madison, WI
Saturday, September 29, 2007
Suzanne's Baby Back Ribs
My aunt Suzanne just sent me this recipe and--in her words--these ribs are "probably just as good as any restaurant or better."
2 racks of baby back ribs
2 racks of baby back ribs
Marinade:
2 cups bottled BBQ sauce
1/2 c. Worcestershire sauce
1/3 c. fresh lemon juice
1/4 c. Dijon mustard
2 Tbsp. orange juice concentrate
2 Tbsp. fresh chopped garlic
1 Tbsp. dark brown sugar
3/4 tsp. ground thyme
1 tsp. natural smoke flavoring
1. From large rack of ribs cut manageable 4 rib pieces. Place ribs in large saucepot of water; heat to boiling. Reduce heat and simmer, partially covered, 60 minutes.
2. While ribs are cooking, in large saucepan, combine all marinade ingredients plus 1 tablespoon freshly ground black pepper and 1/2 teaspoon salt; heat to boiling. Reduce heat and simmer 15 minutes, stirring occasionally.
3. Preheat oven to 325 degrees. Drain ribs and with tongs dip ribs into marinade to cover all sides and arrange in one layer in large roasting pan meat side up. If necessary, add a little more marinade to top of ribs. Bake 60 minutes, until ribs are tender. Serve with remaining marinade on the side and lots of napkins! Serves 6.
Joanna F.
Provo, UT
Friday, September 28, 2007
Turkey-Broccoli Sandwich Melt
I love to eat these for lunch when I'm tired of eating mac & cheese or Pb&j with the kids. Ingredient amounts will vary on how many you're making.
Broccoli crowns, steamed
Red bell pepper, sliced and sauteed until tender-crisp
Turkey, sliced
Swiss or Provolone cheese, sliced
Sourdough bread, or any bread you have on hand
Spread:
1 Tablespoon Sour Cream
1/2 - 1 Tablespoon Horseradish
1 Tablespoon Dijon Mustard
Assemble open-faced sandwiches, starting with bread and spread, then turkey, veggies and cheese. Broil in oven until cheese is melted.
Meghan R.
San Jose, CA
From cousin Sarah S.
Broccoli crowns, steamed
Red bell pepper, sliced and sauteed until tender-crisp
Turkey, sliced
Swiss or Provolone cheese, sliced
Sourdough bread, or any bread you have on hand
Spread:
1 Tablespoon Sour Cream
1/2 - 1 Tablespoon Horseradish
1 Tablespoon Dijon Mustard
Assemble open-faced sandwiches, starting with bread and spread, then turkey, veggies and cheese. Broil in oven until cheese is melted.
Meghan R.
San Jose, CA
From cousin Sarah S.
Caramel Syrup aka Buttermilk Syrup
Caution: Use a 4-1/2 quart pan (or larger). If pan is too small, it will boil over and make a big mess! This is similar to what is served at Magleby's. Serve on pancakes, french toast or waffles - or boil a little longer and use it as an ice cream topping!
2 cups sugar
3 Tbsp. Karo syrup
1 cube margarine
1 tsp. baking soda
1 cup buttermilk
Mix all ingredients in a large pan. Bring to a rolling boil for 3 minutes. Remove from heat. Add 2 tsp. vanilla. Pour into your favorite syrup pitcher.
Meghan R.
San Jose, CA
2 cups sugar
3 Tbsp. Karo syrup
1 cube margarine
1 tsp. baking soda
1 cup buttermilk
Mix all ingredients in a large pan. Bring to a rolling boil for 3 minutes. Remove from heat. Add 2 tsp. vanilla. Pour into your favorite syrup pitcher.
Meghan R.
San Jose, CA
Mulligatawny
I love this soup which has such a nice, rich flavor to make your whole house smell amazing. I just made it for my mom and sisters, and they loved it! You can change the amount of vegetables to make the soup thicker or thinner, whatever is your taste. What I have here is for a pretty thick soup.
-- 1/2 yellow onion, minced
-- 2 stalks celery, chopped fine
-- 4 carrots, chopped
-- 1/4 cup butter
-- 1 1/2 tablespoons all-purpose flour
-- 2 teaspoons curry powder
-- 4 cups chicken broth
-- 1 or 2 apples, cored and chopped
-- 1/4 cup white rice (uncooked)
-- 4-6 chicken tenderloins, cut into small pieces
-- salt to taste
-- ground black pepper to taste
-- 1 pinch dried thyme
-- 1/2 cup heavy cream, heated
1. Saute onions, celery, carrots, and butter in a large soup pot. Add flour and curry and stir all together. Let this cook for about five minutes to cook out the raw flour taste.
2. Add chicken stock and mix well. Bring to a boil and simmer for about 30 minutes.
3. Add rice, chicken, salt, pepper, and thyme. Simmer 15-20 minutes, until rice is done. Add apples in the last 5 or so minutes of cooking.
4. Just before serving, add warm cream and stir thoroughly.
This soup also makes great leftovers. It gets pretty thick when it sits in the fridge, so add a little milk or chicken stock when you re-heat it. You can also make it with leftover cooked rice, just don't cook it as long.
Courtney
Provo, UT
-- 1/2 yellow onion, minced
-- 2 stalks celery, chopped fine
-- 4 carrots, chopped
-- 1/4 cup butter
-- 1 1/2 tablespoons all-purpose flour
-- 2 teaspoons curry powder
-- 4 cups chicken broth
-- 1 or 2 apples, cored and chopped
-- 1/4 cup white rice (uncooked)
-- 4-6 chicken tenderloins, cut into small pieces
-- salt to taste
-- ground black pepper to taste
-- 1 pinch dried thyme
-- 1/2 cup heavy cream, heated
1. Saute onions, celery, carrots, and butter in a large soup pot. Add flour and curry and stir all together. Let this cook for about five minutes to cook out the raw flour taste.
2. Add chicken stock and mix well. Bring to a boil and simmer for about 30 minutes.
3. Add rice, chicken, salt, pepper, and thyme. Simmer 15-20 minutes, until rice is done. Add apples in the last 5 or so minutes of cooking.
4. Just before serving, add warm cream and stir thoroughly.
This soup also makes great leftovers. It gets pretty thick when it sits in the fridge, so add a little milk or chicken stock when you re-heat it. You can also make it with leftover cooked rice, just don't cook it as long.
Courtney
Provo, UT
Yummy Banana Bread
1 c. sugar
1/3 c. butter
2 eggs
3 mashed bananas
1/3 c. water
1 tsp. vanilla
2 c. flour (can use whole grain flours, wheat, etc.)
1 tsp. baking soda
1/2 tsp. salt
1/4 tsp. baking powder
1/2 c. chopped nuts
Mix sugar, butter, and eggs. Add bananas, water and vanilla. Add dry ingredients. Pour into pans sprayed with cooking spray. Bake at 350 for 40 min.
Libby
Montclair, NJ
1/3 c. butter
2 eggs
3 mashed bananas
1/3 c. water
1 tsp. vanilla
2 c. flour (can use whole grain flours, wheat, etc.)
1 tsp. baking soda
1/2 tsp. salt
1/4 tsp. baking powder
1/2 c. chopped nuts
Mix sugar, butter, and eggs. Add bananas, water and vanilla. Add dry ingredients. Pour into pans sprayed with cooking spray. Bake at 350 for 40 min.
Libby
Montclair, NJ
Roasted Asparagus with Parmesan
2 1/2 lb. fresh asparagus
2 T. olive oil
1/2 tsp. salt
1/4 tsp. pepper
1/2 c. freshly grated Parmesan cheese
Preheat oven to 400. Place asparagus in a single layer on a baking sheet and drizzle with olive oil. Sprikle salt and pepper. Roast for 15-20 minutes, until tender. Sprinkle with cheese and return to oven for another minute.
Libby
Montclair, NJ
2 T. olive oil
1/2 tsp. salt
1/4 tsp. pepper
1/2 c. freshly grated Parmesan cheese
Preheat oven to 400. Place asparagus in a single layer on a baking sheet and drizzle with olive oil. Sprikle salt and pepper. Roast for 15-20 minutes, until tender. Sprinkle with cheese and return to oven for another minute.
Libby
Montclair, NJ
Thursday, September 27, 2007
Potato Cheese Chowder
1 can chicken broth plus water to thin (not too much)
1 stalk celery
2-3 potatoes
2 cups milk
Dash paprika
1/2 onion, or more, chopped
1-2 grated carrots
1/4 cup flour
1 cup shredded cheese
Boil veggies in broth and water until done. Stir together milk, flour, and paprika; add to vegetables. Add shredded cheese; heat through until cheese is melted.
Yum.
Jessica
Highland, UT
1 stalk celery
2-3 potatoes
2 cups milk
Dash paprika
1/2 onion, or more, chopped
1-2 grated carrots
1/4 cup flour
1 cup shredded cheese
Boil veggies in broth and water until done. Stir together milk, flour, and paprika; add to vegetables. Add shredded cheese; heat through until cheese is melted.
Yum.
Jessica
Highland, UT
Hootenanny Pancake
6 eggs
1 cup flour
1 cup milk
1/2 tsp salt
1/4 cup butter
Beat eggs, flour, milk, and salt for 5 minutes. Meanwhile, heat oven to 425. Place butter in a 9x13 glass baking dish. Put in hot oven just long enough to melt butter. Remove and pour beaten egg mixture into hot butter. Bake at 425 for 20 minutes. Pancake will "grow" up sides of pan. Cut into slices and top with powdered sugar and fresh fruit, or with maple syrup.
Jessica
Highland, UT
1 cup flour
1 cup milk
1/2 tsp salt
1/4 cup butter
Beat eggs, flour, milk, and salt for 5 minutes. Meanwhile, heat oven to 425. Place butter in a 9x13 glass baking dish. Put in hot oven just long enough to melt butter. Remove and pour beaten egg mixture into hot butter. Bake at 425 for 20 minutes. Pancake will "grow" up sides of pan. Cut into slices and top with powdered sugar and fresh fruit, or with maple syrup.
Jessica
Highland, UT
French Peasant Bread
1 T. dry yeast
2 cups warm water
1 T. sugar
2 tsp. salt
4 cups flour
oil
corn meal
melted butter
Place yeast, water, sugar and salt in warm bowl and stir until dissolved. Add flour and stir until blended. Do not knead. Cover and let rise one hour or until doubled in size. Dough will be quite "wet." Flour hands, remove dough from bowl and place in 2 rounds on an oiled cookie sheet sprinkled with corn meal. Let rise an additional hour. Brush the top with melted butter and bake at 425 for 10 minutes. Reduce oven temperature to 375 degrees and cook an additional 15 minutes. Remove from oven and brush again with butter. Serve warm.
This bread is fabulous. It won't disappoint.
Jessica
Highland, UT
2 cups warm water
1 T. sugar
2 tsp. salt
4 cups flour
oil
corn meal
melted butter
Place yeast, water, sugar and salt in warm bowl and stir until dissolved. Add flour and stir until blended. Do not knead. Cover and let rise one hour or until doubled in size. Dough will be quite "wet." Flour hands, remove dough from bowl and place in 2 rounds on an oiled cookie sheet sprinkled with corn meal. Let rise an additional hour. Brush the top with melted butter and bake at 425 for 10 minutes. Reduce oven temperature to 375 degrees and cook an additional 15 minutes. Remove from oven and brush again with butter. Serve warm.
This bread is fabulous. It won't disappoint.
Jessica
Highland, UT
Wednesday, September 26, 2007
Chicken in Morrocan Orange Sauce
This is a "new classic" in our home. I have been making it for almost five years and everyone who has had it loves it. You can use all legs here (8 to 10 of them) or leg/thigh quarters (4 of them). Chicken breasts don't work as well - they tend to dry out.
4 chicken leg/thigh quarters
salt and pepper to taste
1 TBSP vegetable oil
4 garlic cloves, crushed
1 large onion, chopped (use a sweet onion, if you can find one. Walla Walla is the fave here)
1/2 tsp cinnamon
1/2 tsp crushed red pepper flakes
1 cup chicken broth
1/3 cup fresh orange juice, plus one orange, peeled and chopped
3 TBSP raisins
Season chicken on both sides with salt and pepper. Heat oil in large skillet over medium heat. When hot, add chicken, cover, and cook, turning once, for 10 minutes or until browned. Transfer chicken to a plate and pour off all but two TBSP fat (just eyeball it). Add garlic, onion, cinnamon and red pepper to skillet; cook 5 minutes until onions are soft and are taking on some color. Stir in broth, juice, raisins and another 1/2 tsp each salt and pepper. Return chicken to skillet, cover and simmer 20-25 minutes or until chicken is no longer pink inside. Remove chicken and add chopped orange to sauce; heat through. Serve chicken with sauce over whole wheat couscous or long grain rice.
Kristin M.
Pullman, WA
4 chicken leg/thigh quarters
salt and pepper to taste
1 TBSP vegetable oil
4 garlic cloves, crushed
1 large onion, chopped (use a sweet onion, if you can find one. Walla Walla is the fave here)
1/2 tsp cinnamon
1/2 tsp crushed red pepper flakes
1 cup chicken broth
1/3 cup fresh orange juice, plus one orange, peeled and chopped
3 TBSP raisins
Season chicken on both sides with salt and pepper. Heat oil in large skillet over medium heat. When hot, add chicken, cover, and cook, turning once, for 10 minutes or until browned. Transfer chicken to a plate and pour off all but two TBSP fat (just eyeball it). Add garlic, onion, cinnamon and red pepper to skillet; cook 5 minutes until onions are soft and are taking on some color. Stir in broth, juice, raisins and another 1/2 tsp each salt and pepper. Return chicken to skillet, cover and simmer 20-25 minutes or until chicken is no longer pink inside. Remove chicken and add chopped orange to sauce; heat through. Serve chicken with sauce over whole wheat couscous or long grain rice.
Kristin M.
Pullman, WA
Baked Mac and Cheese
We don't do mac and cheese out of the box here. Instead I make this recipe and serve it with a nice, full salad and some fruit. This is also what I sometimes take to families that need a meal for whatever reason.
8 TBSP (1 stick) butter (I always use unsalted. If you use salted, omit 1 tsp of salt from recipe)
6-8 slices good white bread (I sometimes use wheat, too), torn or cut into 1/2" pieces
5 1/2 cups milk
1/2 cup flour
2 tsp salt
1/4 tsp nutmeg
1/4 tsp pepper
1/4 tsp cayenne pepper (optional)
4 1/2 cup grated cheddar (medium or sharp), 1 1/2 cups of it set aside for top
5 oz grated gruyere or sharp jack cheese
1 lb elbow macaroni
Preheat oven to 350 degrees
Cook macaroni according to package directions, but stop cooking before the inside of the pasta is completely done. Drain and set aside.
Melt two TBSP butter, combine with bread and set aside. Warm the milk in the microwave or in a saucepan (don't boil, just warm it). In a large skillet melt the remaining butter and when it bubbles add the flour. Cook, whisking, 1 minute. Slowly add the milk, whisking constantly and cook until the mixture begins to bubble and becomes thick. Remove from heat and stir in the spices and all but the cheese reserved for the top.
Combine the macaroni and the cheese mixture and pour into a casserole dish (I use a 9 x 13 glass baking dish). Sprinkle the remaining cheese first, then the breadcrumbs, evenly over the top. Bake until the crumbs are toasted on top and the cheese is melted, 25-30 minutes. Let cool 5 minutes before cutting and serving.
Kristin M.
Pullman, WA
8 TBSP (1 stick) butter (I always use unsalted. If you use salted, omit 1 tsp of salt from recipe)
6-8 slices good white bread (I sometimes use wheat, too), torn or cut into 1/2" pieces
5 1/2 cups milk
1/2 cup flour
2 tsp salt
1/4 tsp nutmeg
1/4 tsp pepper
1/4 tsp cayenne pepper (optional)
4 1/2 cup grated cheddar (medium or sharp), 1 1/2 cups of it set aside for top
5 oz grated gruyere or sharp jack cheese
1 lb elbow macaroni
Preheat oven to 350 degrees
Cook macaroni according to package directions, but stop cooking before the inside of the pasta is completely done. Drain and set aside.
Melt two TBSP butter, combine with bread and set aside. Warm the milk in the microwave or in a saucepan (don't boil, just warm it). In a large skillet melt the remaining butter and when it bubbles add the flour. Cook, whisking, 1 minute. Slowly add the milk, whisking constantly and cook until the mixture begins to bubble and becomes thick. Remove from heat and stir in the spices and all but the cheese reserved for the top.
Combine the macaroni and the cheese mixture and pour into a casserole dish (I use a 9 x 13 glass baking dish). Sprinkle the remaining cheese first, then the breadcrumbs, evenly over the top. Bake until the crumbs are toasted on top and the cheese is melted, 25-30 minutes. Let cool 5 minutes before cutting and serving.
Kristin M.
Pullman, WA
Candied Chicken Breasts
· 10 skinless boneless chicken breast halves
· 2 cups dry bread crumbs
· 2 Tbl all-purpose flour
· 1 Tbl oregano
· 2 tsp salt
· 2 tsp ground black pepper
· 1 Tbl vegetable oil
· 1 ½ cups packed brown sugar
· ¼ cup prepared mustard
· ½ cup ketchup
· 1 Tbl Worcestershire sauce
· 1 Tbl soy sauce
· ¼ cup grated onion
· ¾ cup water
· 10 pineapple rings
DIRECTIONS
Rinse chicken breasts and pat dry. In a shallow dish or bowl, mix together the bread crumbs, flour, oregano, 2 teaspoons salt and pepper. Heat oil in a large skillet over medium high heat; dredge chicken in bread crumb mixture and brown in skillet, about 3 to 4 minutes each side. Layer chicken in 2 lightly greased 9x13 inch baking dishes.
Preheat oven to 350 degrees F
In a large saucepan over low heat, combine the brown sugar, mustard, ketchup, Worcestershire sauce, soy sauce, onion, 1/2 teaspoon salt and water. Bring to a boil, and pour over chicken. Cover baking dishes with aluminum foil.
Bake in preheated oven for 1 hour, or until chicken is no longer pink and juices run clear. Top each piece with a pineapple ring, and serve.
(From my sister-in-law, Megan.)
Lisa
Lewisville, TX
· 10 skinless boneless chicken breast halves
· 2 cups dry bread crumbs
· 2 Tbl all-purpose flour
· 1 Tbl oregano
· 2 tsp salt
· 2 tsp ground black pepper
· 1 Tbl vegetable oil
· 1 ½ cups packed brown sugar
· ¼ cup prepared mustard
· ½ cup ketchup
· 1 Tbl Worcestershire sauce
· 1 Tbl soy sauce
· ¼ cup grated onion
· ¾ cup water
· 10 pineapple rings
DIRECTIONS
Rinse chicken breasts and pat dry. In a shallow dish or bowl, mix together the bread crumbs, flour, oregano, 2 teaspoons salt and pepper. Heat oil in a large skillet over medium high heat; dredge chicken in bread crumb mixture and brown in skillet, about 3 to 4 minutes each side. Layer chicken in 2 lightly greased 9x13 inch baking dishes.
Preheat oven to 350 degrees F
In a large saucepan over low heat, combine the brown sugar, mustard, ketchup, Worcestershire sauce, soy sauce, onion, 1/2 teaspoon salt and water. Bring to a boil, and pour over chicken. Cover baking dishes with aluminum foil.
Bake in preheated oven for 1 hour, or until chicken is no longer pink and juices run clear. Top each piece with a pineapple ring, and serve.
(From my sister-in-law, Megan.)
Lisa
Lewisville, TX
Grilled Salmon
Super simple, but a staple at our house!
2 pounds wild salmon fillets
lemon pepper/garlic salt to taste
2/3 cup soy sauce
2/3 cup brown sugar
2/3 cup water
1/4 cup canola oil
Season salmon fillets with lemon pepper and garlic salt. Stir together other 4 ingredients until sugar is dissolved. Place fish in a resealable bag with the soy sauce mixture, seal, and turn to coat. Refrigerate for at least 3 hours. Either grill at medium heat for 6-8 minutes per side, or bake in the oven at 400 for 20-25 minutes--either way, until fish flakes easily with a fork. Serve with seasoned potatoes, fresh asparagus (or whatever's in season) and a great salad and you're set.
Lisa
Lewisville, TX
2 pounds wild salmon fillets
lemon pepper/garlic salt to taste
2/3 cup soy sauce
2/3 cup brown sugar
2/3 cup water
1/4 cup canola oil
Season salmon fillets with lemon pepper and garlic salt. Stir together other 4 ingredients until sugar is dissolved. Place fish in a resealable bag with the soy sauce mixture, seal, and turn to coat. Refrigerate for at least 3 hours. Either grill at medium heat for 6-8 minutes per side, or bake in the oven at 400 for 20-25 minutes--either way, until fish flakes easily with a fork. Serve with seasoned potatoes, fresh asparagus (or whatever's in season) and a great salad and you're set.
Lisa
Lewisville, TX
Quick Sausage Supper
When I was 8 or 9, a woman from church brought this dish to our family when my mom had knee surgery. It's been a family favorite ever since. Hope you enjoy it too! It's very forgiving and is easily doubled for larger families or company.
1 lb. pork sausage
1/2 cup onion, chopped
2 Tbsp. flour
1-16-oz can tomatoes, diced, undrained
1-4-oz can mushroom pieces and stems, undrained
* I use fresh mushrooms plus a couple tablespoons of water when I add the tomatoes
1 tsp. oregano
1/2 tsp. basil
1/4 tsp. garlic powder
1/8 tsp. pepper
1 can refrigerated buttermilk biscuits (7.5 oz)
1 cup mozzarella cheese, shredded
Brown sausage and onion (plus mushrooms if using fresh); drain. Sprinkle with flour. Add tomatoes, mushrooms (if using canned), and seasoning; mix well. Heat until hot and bubbly, stirring until slightly thickened. Reduce heat; simmer while preparing dough. Separate dough; cut each biscuit into four pieces. Pour meat mixture into casserole dish or 11x7 pan. Arrange biscuit pices over hot meat mixture; sprinkle with cheese. Bake at 400 for 12-16 minutes or until biscuit pices are golden brown. 5-6 servings
Meghan R
San Jose, CA
1 lb. pork sausage
1/2 cup onion, chopped
2 Tbsp. flour
1-16-oz can tomatoes, diced, undrained
1-4-oz can mushroom pieces and stems, undrained
* I use fresh mushrooms plus a couple tablespoons of water when I add the tomatoes
1 tsp. oregano
1/2 tsp. basil
1/4 tsp. garlic powder
1/8 tsp. pepper
1 can refrigerated buttermilk biscuits (7.5 oz)
1 cup mozzarella cheese, shredded
Brown sausage and onion (plus mushrooms if using fresh); drain. Sprinkle with flour. Add tomatoes, mushrooms (if using canned), and seasoning; mix well. Heat until hot and bubbly, stirring until slightly thickened. Reduce heat; simmer while preparing dough. Separate dough; cut each biscuit into four pieces. Pour meat mixture into casserole dish or 11x7 pan. Arrange biscuit pices over hot meat mixture; sprinkle with cheese. Bake at 400 for 12-16 minutes or until biscuit pices are golden brown. 5-6 servings
Meghan R
San Jose, CA
Tuesday, September 25, 2007
Chocolate Mousse Cake
Description
I am a chocoholic, I will admit it. This was amazing. It is two layers of rich mousse cake. Enjoy!
Ingredients
7 oz semi sweet chocolate
1 tsp cream of tarter
7 egg yolks, separated
1 tsp Vanilla
1/4 lb butter
1 cup sugar
Directions
Melt butter and chocolate over low heat. In a large bowl, beat egg yolks and 3/4 cup sugar until very light and fluffy, about 5 minutes. Gradually beat in warm chocolate mix and vanilla. In large bowl beat egg whites with cream of tarter until soft peaks form. Add remaining 1/4 cup sugar, 1 T at a time and beat until stiff. Fold egg whites carefully into chocolate mixture. Pour 3/4 of the batter into an ungreased 9 by 13 spring form pan. Put the remaining batter into the refrigerator. Bake cake for 20 minutes at 350 F. Remove cake from oven and allow to cool. Remove batter from refrigerator and stir to soften. Lightly spread the batter on top of the cooled cake. Then refrigerate until firm. Top with whipping cream before serving.
Note...It is a good idea to freeze the cake before a party and take it from the freezer about 1/2 hour before serving it. Place the whipping cream on just before serving.
April White
Brooklyn, NY
I am a chocoholic, I will admit it. This was amazing. It is two layers of rich mousse cake. Enjoy!
Ingredients
7 oz semi sweet chocolate
1 tsp cream of tarter
7 egg yolks, separated
1 tsp Vanilla
1/4 lb butter
1 cup sugar
Directions
Melt butter and chocolate over low heat. In a large bowl, beat egg yolks and 3/4 cup sugar until very light and fluffy, about 5 minutes. Gradually beat in warm chocolate mix and vanilla. In large bowl beat egg whites with cream of tarter until soft peaks form. Add remaining 1/4 cup sugar, 1 T at a time and beat until stiff. Fold egg whites carefully into chocolate mixture. Pour 3/4 of the batter into an ungreased 9 by 13 spring form pan. Put the remaining batter into the refrigerator. Bake cake for 20 minutes at 350 F. Remove cake from oven and allow to cool. Remove batter from refrigerator and stir to soften. Lightly spread the batter on top of the cooled cake. Then refrigerate until firm. Top with whipping cream before serving.
Note...It is a good idea to freeze the cake before a party and take it from the freezer about 1/2 hour before serving it. Place the whipping cream on just before serving.
April White
Brooklyn, NY
BBQ Chicken Chop Salad
2 boneless, skinless chicken breasts
1 cup BBQ sauce
Marinate chicken in barbeque sauce, then grill. Chop into pieces.
1/2 head iceberg lettuce, chopped
1/2 head Romaine lettuce, chopped
3 to 4 Roma tomatoes, chopped
1/2 cup cilantro, chopped
1 can black beans, rinced and drained
1 cup frozen sweet corn, thawed
1/2 pound Monterey Jack cheese, grated
Combine chicken in large salad bown with salad ingredients and toss. Serve with Ranch Dressing, additional BBQ sauce, and tortilla chips.
Jessica
Highland, UT
1 cup BBQ sauce
Marinate chicken in barbeque sauce, then grill. Chop into pieces.
1/2 head iceberg lettuce, chopped
1/2 head Romaine lettuce, chopped
3 to 4 Roma tomatoes, chopped
1/2 cup cilantro, chopped
1 can black beans, rinced and drained
1 cup frozen sweet corn, thawed
1/2 pound Monterey Jack cheese, grated
Combine chicken in large salad bown with salad ingredients and toss. Serve with Ranch Dressing, additional BBQ sauce, and tortilla chips.
Jessica
Highland, UT
Grilled Chicken Shish Kabobs
1/2 cup olive oil
4 T. lemon juice
4 cloves garlic, minced
2 T. chopped parsley
2 T. chopped fresh basil
1 tsp. salt
1/2 tsp. fresh ground pepper
4 boneless, skinless chicken breasts, cut into 1 inch cubes
Mushrooms
Red and yellow peppers, cubed
Red onion, cubed
Combine oil, lemon juice, and seasonings in large Ziploc bag. Add chicken and marinate for several hours. Skewer chicken and vegetables. (Meat will cook much better if skewered separately from veggies). Grill kabobs, brushing with marinade. Serve over rice.
Jessica
Highland, UT
4 T. lemon juice
4 cloves garlic, minced
2 T. chopped parsley
2 T. chopped fresh basil
1 tsp. salt
1/2 tsp. fresh ground pepper
4 boneless, skinless chicken breasts, cut into 1 inch cubes
Mushrooms
Red and yellow peppers, cubed
Red onion, cubed
Combine oil, lemon juice, and seasonings in large Ziploc bag. Add chicken and marinate for several hours. Skewer chicken and vegetables. (Meat will cook much better if skewered separately from veggies). Grill kabobs, brushing with marinade. Serve over rice.
Jessica
Highland, UT
Breadsticks
1 pkg. active dry yeast
1 cup warm water (105-110 degrees F)
3 to 3 1/2 cups flour
3/4 tsp. salt
2 Tbsp. olive or vegetable oil
Place 1/4 cup of the warm water in large bowl.
Sprinkle in yeast, stir until dissolved.
Add remaining water, salt, oil and 2 cups flour; stir well.
Stir in enough remaining flour to make soft dough. (I never have to use as much as it calls for.)
Knead on lightly floured surface until smooth and elastic, about 4-6 minutes.
Place in greased bowl, turning to grease top.
Cover bowl with lid or saran wrap. Let rise in warm place until doubled, about 60 min.
When dough has risen, shape as desired.
Bake at 400 degrees F, for 20 minutes, or until done.
Variations:
Garlic and Herb Breadsticks
Add 2 tsps. sweet basil, oregano (leaves) or rosemary, and 1 clove finely minced garlic along with dry ingredients.
Italian Cheese Breadsticks
After you have formed breadsticks into their shape for baking, sprinkle with Italian seasoning drsg. mix (as desired) and top with just a small amount of mozzarella or parmesan cheese to melt while baking.
Leslie S.
Madison, WI
1 cup warm water (105-110 degrees F)
3 to 3 1/2 cups flour
3/4 tsp. salt
2 Tbsp. olive or vegetable oil
Place 1/4 cup of the warm water in large bowl.
Sprinkle in yeast, stir until dissolved.
Add remaining water, salt, oil and 2 cups flour; stir well.
Stir in enough remaining flour to make soft dough. (I never have to use as much as it calls for.)
Knead on lightly floured surface until smooth and elastic, about 4-6 minutes.
Place in greased bowl, turning to grease top.
Cover bowl with lid or saran wrap. Let rise in warm place until doubled, about 60 min.
When dough has risen, shape as desired.
Bake at 400 degrees F, for 20 minutes, or until done.
Variations:
Garlic and Herb Breadsticks
Add 2 tsps. sweet basil, oregano (leaves) or rosemary, and 1 clove finely minced garlic along with dry ingredients.
Italian Cheese Breadsticks
After you have formed breadsticks into their shape for baking, sprinkle with Italian seasoning drsg. mix (as desired) and top with just a small amount of mozzarella or parmesan cheese to melt while baking.
Leslie S.
Madison, WI
Corn Salsa
1 can corn, drained
1 can black eye peas, drained (Glory brand is my favorite)
2 chopped tomatoes
1 bunch green onions, chopped
1 bunch cilantro, chopped
1 pkg. Good seasons Italian Dressing, made according to directions
(buy the little glass mixing container that comes with packages)
Mix all ingredients. Add 2 chopped avacadoes right before serving
Serve with tortilla chips.
I sometimes substitute black beans for the black eye peas
1 can black eye peas, drained (Glory brand is my favorite)
2 chopped tomatoes
1 bunch green onions, chopped
1 bunch cilantro, chopped
1 pkg. Good seasons Italian Dressing, made according to directions
(buy the little glass mixing container that comes with packages)
Mix all ingredients. Add 2 chopped avacadoes right before serving
Serve with tortilla chips.
I sometimes substitute black beans for the black eye peas
Salsa
1 14.5 oz can Diced tomatoes
2 roma tomatoes diced
1 tsp salt
juice of small lemon
clove of garlic diced
small bunch of cilantro, chopped (6 strands approx)
¼ onion diced
1 jalapeno pepper, seeds removed, diced
1 saranjo pepper, seeds removed, diced (optional)
Mix in blender as short a time as possible to give
Desired consistency.
2 roma tomatoes diced
1 tsp salt
juice of small lemon
clove of garlic diced
small bunch of cilantro, chopped (6 strands approx)
¼ onion diced
1 jalapeno pepper, seeds removed, diced
1 saranjo pepper, seeds removed, diced (optional)
Mix in blender as short a time as possible to give
Desired consistency.
Monday, September 24, 2007
Buttermilk Biscuits
I got this recipe from my sister-in-law, Kristin, who will probably post on here soon. They are the best biscuits I've ever had.
1 1/2 c. flour
1/2 c. pastry flour (Use regular flour if not available, but this is best)
1/2 tsp. salt
2 tsp. baking powder
1/2 c. cold butter
3/4 c. buttermilk
Combine dry ingredients. Cut in butter with a pastry cutter. Add buttermilk and mix until barely moistened. Flatten and fold dough 5-6 times on counter. Roll out and cut. Bake at 450 for 12-15 minutes. The less you handle the dough, the better.
Libby
New Jersey
1 1/2 c. flour
1/2 c. pastry flour (Use regular flour if not available, but this is best)
1/2 tsp. salt
2 tsp. baking powder
1/2 c. cold butter
3/4 c. buttermilk
Combine dry ingredients. Cut in butter with a pastry cutter. Add buttermilk and mix until barely moistened. Flatten and fold dough 5-6 times on counter. Roll out and cut. Bake at 450 for 12-15 minutes. The less you handle the dough, the better.
Libby
New Jersey
Beef Broccoli Stirfry
I got this from Martha Stewart Everyday Foods, and it was a hit with my family. Fresh broccoli is best, but I've used frozen and it works ok too.
3 T. soy sauce
3 T. apple juice
1 T. cider vinegar
1 T. sugar
3 cloves garlic, minced
pepper
1 1/4 lb flank or sirloin steak, thinly sliced
1 T oil
1 T. cornstarch
1 head broccoli
Mix first 6 ingredients and marinate beef for 15 min. Heat oil. Remove meat from marinade and reserve marinade. In two batches, cook meat until browned. Remove meat, add 1/2 c. water to pan and stir up browned bits. Pour into reserved marinade and whisk in cornstarch. Fry broccoli in 1 tsp. oil, about 2 minutes. Add 1 c. water and cook 6-8 minutes. Add marinade and bring to a boil, let thicken. Add meat and season with salt and pepper.
Libby
New Jersey
3 T. soy sauce
3 T. apple juice
1 T. cider vinegar
1 T. sugar
3 cloves garlic, minced
pepper
1 1/4 lb flank or sirloin steak, thinly sliced
1 T oil
1 T. cornstarch
1 head broccoli
Mix first 6 ingredients and marinate beef for 15 min. Heat oil. Remove meat from marinade and reserve marinade. In two batches, cook meat until browned. Remove meat, add 1/2 c. water to pan and stir up browned bits. Pour into reserved marinade and whisk in cornstarch. Fry broccoli in 1 tsp. oil, about 2 minutes. Add 1 c. water and cook 6-8 minutes. Add marinade and bring to a boil, let thicken. Add meat and season with salt and pepper.
Libby
New Jersey
Easy Salsa
My friend Courtney has a fabulous salsa recipe, and it's really easy.
1 jar of salsa (Tostito's mild salsa)
1 red bell pepper, chopped (you can use half if you prefer)
1 orange bell pepper, chopped (once again you can use half if you prefer)
cilantro, chopped (maybe 1/3 cup chopped)
brown sugar (just put in a couple of spoons full of it and then taste it, add more if necessary)
I'm telling you, it's REALLY good. We always beg for her to bring this salsa when we have a girl's night together.
Joanna
Provo, UT
1 jar of salsa (Tostito's mild salsa)
1 red bell pepper, chopped (you can use half if you prefer)
1 orange bell pepper, chopped (once again you can use half if you prefer)
cilantro, chopped (maybe 1/3 cup chopped)
brown sugar (just put in a couple of spoons full of it and then taste it, add more if necessary)
I'm telling you, it's REALLY good. We always beg for her to bring this salsa when we have a girl's night together.
Joanna
Provo, UT
Request
Okay people, I need some help. I am looking for 2 things: a recipe for breadsticks and a recipe for homemade salsa (just regular old salsa--not the black bean/corn versions). If anyone has a good recipe for either or both of these, would you mind posting them?
Thanks!
Jessica
Thanks!
Jessica
Tomato Basil Soup with Tortellini
Description: My knockoff of BYU MOA Cafe's soup. It's kind of simple, but don't be deceived by the lack of elaborate ingredients. It has a great taste and is perfect for Fall.
Ingredients:
1 tablespoon olive oil
1 medium sweet onion, chopped
2 cloves garlic (crushed)
2 (14.5 oz.) cans whole tomatoes
10 cups vegetable stock or broth
salt & freshly ground black pepper
1 cup loosely packed fresh basil, thinly sliced OR 5 1/3 tablespoons dried basil
Heat olive oil in large soup pot over medium high heat.
Add onion and garlic and cook, stirring often until softened. Don't burn garlic.
Using blender or food processor, blend tomatoes.
Add tomato mixture and vegetable stock to soup pot.
Bring to a boil, then reduce to a simmer.
Cook until soup is thickened slightly.
Season with salt and pepper.
Stir in basil. (It seems like a lot of basil, but trust me, it adds a great rich flavor.)
While soup is simmering, boil cheese tortellini (approx 5-6 servings). Or I like to use cheese ravioli too.
After the soup is done, add drained tortellini to the soup pot and serve.
Serves 6.
Leslie S.
Madison, WI
Ingredients:
1 tablespoon olive oil
1 medium sweet onion, chopped
2 cloves garlic (crushed)
2 (14.5 oz.) cans whole tomatoes
10 cups vegetable stock or broth
salt & freshly ground black pepper
1 cup loosely packed fresh basil, thinly sliced OR 5 1/3 tablespoons dried basil
Heat olive oil in large soup pot over medium high heat.
Add onion and garlic and cook, stirring often until softened. Don't burn garlic.
Using blender or food processor, blend tomatoes.
Add tomato mixture and vegetable stock to soup pot.
Bring to a boil, then reduce to a simmer.
Cook until soup is thickened slightly.
Season with salt and pepper.
Stir in basil. (It seems like a lot of basil, but trust me, it adds a great rich flavor.)
While soup is simmering, boil cheese tortellini (approx 5-6 servings). Or I like to use cheese ravioli too.
After the soup is done, add drained tortellini to the soup pot and serve.
Serves 6.
Leslie S.
Madison, WI
Chicken Pot Pie
DESCRIPTION:
This pie is more work than those ones made with Bisquick or canned soup but it is worth the effort! Scrumdiddlyumptious!
INGREDIENTS:
1 recipe pastry for a (10 inch) double crust pie
4 tablespoons butter, divided
1 small onion, minced
2 stalks celery, chopped
2 carrots, diced
3 tablespoons dried parsley
1 teaspoon dried oregano
salt and pepper to taste
2 cubes chicken bouillon
2 cups water
3 potatoes, peeled and cubed
1 1/2 cups cubed cooked turkey
3 tablespoons all-purpose flour
1/2 cup milk
DIRECTIONS:
1. Preheat oven to 425 degrees F (220 degrees C). Roll out bottom pie crust, press into a 10-inch pie pan, and set aside.
2. Melt 2 tablespoons butter in a large skillet over medium heat; add the onion, celery, carrots, parsley, oregano, and salt and pepper. Cook and stir until the vegetables are soft. Stir in the bouillon and water. Bring mixture to a boil. Stir in the potatoes, and cook until tender but still firm.
3. In a medium saucepan, melt the remaining 2 tablespoons butter. Stir in the turkey and flour. Add the milk, and heat through. Stir the turkey mixture into the vegetable mixture, and cook until thickened. Cool slightly, then pour mixture into the unbaked pie shell. Roll out the top crust, and place on top of filling. Flute edges, and make 4 slits in the top crust to let out steam.
4. Bake in the preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C), and continue baking for 20 minutes, or until crust is golden brown.
Ginger
Spanish Fork, UT
This pie is more work than those ones made with Bisquick or canned soup but it is worth the effort! Scrumdiddlyumptious!
INGREDIENTS:
1 recipe pastry for a (10 inch) double crust pie
4 tablespoons butter, divided
1 small onion, minced
2 stalks celery, chopped
2 carrots, diced
3 tablespoons dried parsley
1 teaspoon dried oregano
salt and pepper to taste
2 cubes chicken bouillon
2 cups water
3 potatoes, peeled and cubed
1 1/2 cups cubed cooked turkey
3 tablespoons all-purpose flour
1/2 cup milk
DIRECTIONS:
1. Preheat oven to 425 degrees F (220 degrees C). Roll out bottom pie crust, press into a 10-inch pie pan, and set aside.
2. Melt 2 tablespoons butter in a large skillet over medium heat; add the onion, celery, carrots, parsley, oregano, and salt and pepper. Cook and stir until the vegetables are soft. Stir in the bouillon and water. Bring mixture to a boil. Stir in the potatoes, and cook until tender but still firm.
3. In a medium saucepan, melt the remaining 2 tablespoons butter. Stir in the turkey and flour. Add the milk, and heat through. Stir the turkey mixture into the vegetable mixture, and cook until thickened. Cool slightly, then pour mixture into the unbaked pie shell. Roll out the top crust, and place on top of filling. Flute edges, and make 4 slits in the top crust to let out steam.
4. Bake in the preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C), and continue baking for 20 minutes, or until crust is golden brown.
Ginger
Spanish Fork, UT
Cafe Rio recipes
My sister-in-law's sister gave me these recipes. I haven't tried them yet, but I think anything even remotely like Cafe Rio must be glorious.
CHICKEN
5 lbs chicken breast, boneless, skinless
1 sm bottle zesty italian dressing
1 T chili powder
1 T cumin
3 cloves garlic, minced
Mix all ingred together in a large crock pot. Cook on high for 5-7 hours. Remove chicken and shred. Reserve a small amount of juice and pour over shredded chicken. Keep warm.
PORK
3.5 lbs pork roast
1 bottle taco sauce (8 oz)
1 T cumin
1 C brown sugar
1 can Coke (not diet)
Cook pork in pot on low for 6 hours (cover roast 1/2 with water. I cooked for a couple of hours on high and switched to low, that made it shred easier; also, when you add the other ingredients, please take out some of the water, leaving only about ½ in. in the bottom of the pot). Add ingred. to pork 3 hours before it is done.
LIME RICE
in a saucepan, saute:
2 T butter
1 yellow onion, chopped
4 cloves garlic, minced
In a large pot, bring to a boil the following:
6 2/3 cups water
8 t chicken buillion
1/2 bunch cilantro chopped
2 tsp cumin
2 sm cans diced green chilies
1 T lime juice
1/2 t pepper
3 cups of rice (maybe a half cup more, you'll have to play with it)
Pico de Gallo
4 fresh tomatoes, chopped
1 white onion, chopped
1/4 bunch cilantro, chopped
2 cloves garlic, minced
1/2 t lime juice
1 t salt1/2 t pepper
TOMATILLO DRESSING
1 pkg Hidden Valley Buttermilk Ranch Dressing mix
1 C buttermilk
1 C Mayo
1 to 2 tomatillos
1/2 to 1 clove garlic, minced
1/2 to 1/3 bunch cilantro, chopped
1/2 t lime juice
1/2 to 1 small jalapeno, seeds removed!
Serve in the following order:
tortillas
cheese
shredded chicken or pork
black or pinto beans
lime rice
red and green leaf lettuce, shredded
sprinkle crunch corn strips on top
fresh Parmesan cheese
sides of:
pico de gallo
guacamole
fresh cilantro
fresh lime slice
tomatillo dressing
Joanna
Provo, UT
CHICKEN
5 lbs chicken breast, boneless, skinless
1 sm bottle zesty italian dressing
1 T chili powder
1 T cumin
3 cloves garlic, minced
Mix all ingred together in a large crock pot. Cook on high for 5-7 hours. Remove chicken and shred. Reserve a small amount of juice and pour over shredded chicken. Keep warm.
PORK
3.5 lbs pork roast
1 bottle taco sauce (8 oz)
1 T cumin
1 C brown sugar
1 can Coke (not diet)
Cook pork in pot on low for 6 hours (cover roast 1/2 with water. I cooked for a couple of hours on high and switched to low, that made it shred easier; also, when you add the other ingredients, please take out some of the water, leaving only about ½ in. in the bottom of the pot). Add ingred. to pork 3 hours before it is done.
LIME RICE
in a saucepan, saute:
2 T butter
1 yellow onion, chopped
4 cloves garlic, minced
In a large pot, bring to a boil the following:
6 2/3 cups water
8 t chicken buillion
1/2 bunch cilantro chopped
2 tsp cumin
2 sm cans diced green chilies
1 T lime juice
1/2 t pepper
3 cups of rice (maybe a half cup more, you'll have to play with it)
Pico de Gallo
4 fresh tomatoes, chopped
1 white onion, chopped
1/4 bunch cilantro, chopped
2 cloves garlic, minced
1/2 t lime juice
1 t salt1/2 t pepper
TOMATILLO DRESSING
1 pkg Hidden Valley Buttermilk Ranch Dressing mix
1 C buttermilk
1 C Mayo
1 to 2 tomatillos
1/2 to 1 clove garlic, minced
1/2 to 1/3 bunch cilantro, chopped
1/2 t lime juice
1/2 to 1 small jalapeno, seeds removed!
Serve in the following order:
tortillas
cheese
shredded chicken or pork
black or pinto beans
lime rice
red and green leaf lettuce, shredded
sprinkle crunch corn strips on top
fresh Parmesan cheese
sides of:
pico de gallo
guacamole
fresh cilantro
fresh lime slice
tomatillo dressing
Joanna
Provo, UT
Peppermint Patty Cookies
1 pkg. chocolate mint cake mix (we use reg. choc)
1/2 c. shortening
1 Tablespoon water
2 eggs
powdered sugar
48 peppermint patties
Heat oven to 375 degrees. Lightly grease cookie sheets. In large bowl, combine cake mix, shortening, water and eggs; mix well. Form dough into 1 inch balls; roll in powdered sugar. Place 2 inches apart on prepared cookie sheets.
Bake at 375 degrees for 7 to 10 minutes or until edges are set. Immediately place a peppermint patty in center of each cookie, pressing down lightly. Remove from cookie sheets; cool completely.
48 cookies.
Joanna
Provo, UT
1/2 c. shortening
1 Tablespoon water
2 eggs
powdered sugar
48 peppermint patties
Heat oven to 375 degrees. Lightly grease cookie sheets. In large bowl, combine cake mix, shortening, water and eggs; mix well. Form dough into 1 inch balls; roll in powdered sugar. Place 2 inches apart on prepared cookie sheets.
Bake at 375 degrees for 7 to 10 minutes or until edges are set. Immediately place a peppermint patty in center of each cookie, pressing down lightly. Remove from cookie sheets; cool completely.
48 cookies.
Joanna
Provo, UT
Banana Pudding
Description
This is very delicious and it is supposed to be from a very famous bakery in the West Village in Manhatten. It is really really fattening!
Ingredients
1 1/2 cups cold water
1 (14-ounce) can sweetened condensed milk
2/3 cup instant vanilla pudding powder
3 cups heavy cream
One box Nilla wafers
3 to 4 medium bananas, sliced
Directions
On the low speed of an electric mixer, blend the water, milk, and
pudding powder until thoroughly mixed, about 1 minute. Refrigerate for
at least 4 hours (or overnight) until firm.
In a separate bowl, whip the heavy cream until soft peaks form. Gently
fold the pudding mixture into the whipped cream until well incorporated.
In a large bowl, starting with the wafers, make five to six layers with
Nilla wafers, sliced bananas, and then the pudding mixture, until all of
the pudding mixture is gone. End with pudding and decorate with crushed
wafers on top if desired. Refrigerate about 30 minutes before serving,
and refrigerate any leftovers.
April White
Brooklyn, NY
This is very delicious and it is supposed to be from a very famous bakery in the West Village in Manhatten. It is really really fattening!
Ingredients
1 1/2 cups cold water
1 (14-ounce) can sweetened condensed milk
2/3 cup instant vanilla pudding powder
3 cups heavy cream
One box Nilla wafers
3 to 4 medium bananas, sliced
Directions
On the low speed of an electric mixer, blend the water, milk, and
pudding powder until thoroughly mixed, about 1 minute. Refrigerate for
at least 4 hours (or overnight) until firm.
In a separate bowl, whip the heavy cream until soft peaks form. Gently
fold the pudding mixture into the whipped cream until well incorporated.
In a large bowl, starting with the wafers, make five to six layers with
Nilla wafers, sliced bananas, and then the pudding mixture, until all of
the pudding mixture is gone. End with pudding and decorate with crushed
wafers on top if desired. Refrigerate about 30 minutes before serving,
and refrigerate any leftovers.
April White
Brooklyn, NY
Pineapple Stir Fry
Description
This one of my favorite regulars. My kids eat it up, which it is hard to find a meal they will both eat. Also, I add whatever veggies I have in the house or whatever sounds good to me. I found it in a country food magazine a few years ago.
Ingredients
8oz spaghetti (or asian noodles found in produce sec)
1 can (20oz) pineapple chunks
1 large green pepper, jilienned (any color pepper)
2 med carrots, thinly sliced
3 green onions, chopped (optional)
3/4 tsp ground ginger or 1 T minced
1 T oilve oil
1 lb chicken breast, cut in cubes
1 garlic clove, minced
4 tsp. corn starch
1/4 c. soy sauce
Directions
1.Cook Spaghetti; drain. (or put asain noodles in warm water to loosen)
2.Drain pineapple, reserving juice; set aside.
3.In a large skillet or wok, stir fry veggies and ginger in oil for 3 min.
4.Add chicken and garlic; stir fry for 5 min or until chicken is no longer pink.
5. Add spaghetti and pineapple; stir fry for 1 min
6.In small bowl combine cornstarch, soy sauce, and reserved pineapple juice until smooth
7.pour over chicken mixture. Broing to a boil; cook and stir for 2 min or until thickened.
April White
Brooklyn, NY
This one of my favorite regulars. My kids eat it up, which it is hard to find a meal they will both eat. Also, I add whatever veggies I have in the house or whatever sounds good to me. I found it in a country food magazine a few years ago.
Ingredients
8oz spaghetti (or asian noodles found in produce sec)
1 can (20oz) pineapple chunks
1 large green pepper, jilienned (any color pepper)
2 med carrots, thinly sliced
3 green onions, chopped (optional)
3/4 tsp ground ginger or 1 T minced
1 T oilve oil
1 lb chicken breast, cut in cubes
1 garlic clove, minced
4 tsp. corn starch
1/4 c. soy sauce
Directions
1.Cook Spaghetti; drain. (or put asain noodles in warm water to loosen)
2.Drain pineapple, reserving juice; set aside.
3.In a large skillet or wok, stir fry veggies and ginger in oil for 3 min.
4.Add chicken and garlic; stir fry for 5 min or until chicken is no longer pink.
5. Add spaghetti and pineapple; stir fry for 1 min
6.In small bowl combine cornstarch, soy sauce, and reserved pineapple juice until smooth
7.pour over chicken mixture. Broing to a boil; cook and stir for 2 min or until thickened.
April White
Brooklyn, NY
Chicken Chip Casserole
This is an easy one that doesn't take long if you're in a hurry.
1-2 chicken breasts boiled and shredded
2 can cream of chicken or mushroom soup
1 can of rotel (tomatoes and diced green chilies)
chopped onions (optional)
cheddar cheese
tortilla chips
Break tortilla chips in bottom of 9x13 pan
mix chicken, soup, rotel, and onions and pour over chips
top with cheese
Cook in oven 20 min or until cheese melts at 350 degrees
This recipe is very versitle. I've substituted salsa for the rotel if I don't have any. I've also thrown in a can of black beans.
1-2 chicken breasts boiled and shredded
2 can cream of chicken or mushroom soup
1 can of rotel (tomatoes and diced green chilies)
chopped onions (optional)
cheddar cheese
tortilla chips
Break tortilla chips in bottom of 9x13 pan
mix chicken, soup, rotel, and onions and pour over chips
top with cheese
Cook in oven 20 min or until cheese melts at 350 degrees
This recipe is very versitle. I've substituted salsa for the rotel if I don't have any. I've also thrown in a can of black beans.
Sunday, September 23, 2007
Bean, Corn, and Tortilla Salad
1 can black beans, drained and rinsed
10 oz. corn
1/4 c. salsa
1 c. scallions, chopped
1 avocado
3 tomatoes
salt and pepper
chopped fresh cilantro
Combine above ingredients and serve with romaine lettuce, cheese, and tortilla chips, like you would serve a taco salad.
Libby
New Jersey
10 oz. corn
1/4 c. salsa
1 c. scallions, chopped
1 avocado
3 tomatoes
salt and pepper
chopped fresh cilantro
Combine above ingredients and serve with romaine lettuce, cheese, and tortilla chips, like you would serve a taco salad.
Libby
New Jersey
Pizza Sauce
1 28-oz. can crushed tomatoes
1 tsp. basil
1 tsp. oregano
4-5 cloves crushed garlic, or 1 T. garlic powder
2 T. red wine vinegar
salt and pepper
Combine ingredients and spread on your favorite pizza dough. Easy and fast!
Libby
New Jersey
1 tsp. basil
1 tsp. oregano
4-5 cloves crushed garlic, or 1 T. garlic powder
2 T. red wine vinegar
salt and pepper
Combine ingredients and spread on your favorite pizza dough. Easy and fast!
Libby
New Jersey
Saturday, September 22, 2007
Bacon Stuffed Mushrooms
2 pounds mushrooms, separate caps and stems
8 slices bacon
1/2 yellow onion, finely chopped
12 ounces cream cheese
1 cup grated Cheddar cheese
Finely chopped mushroom stems
Saute bacon and drain, but do not wipe out pan. Crumble bacon; set aside. Use pan to saute chopped mushroom stems and onion until soft. Add cream cheese. Stir in crumbled bacon. Stuff mushrooms, place in baking dish and top with grated cheese. Bake at 350 for 15 minutes.
Jessica D.
Highland, UT
8 slices bacon
1/2 yellow onion, finely chopped
12 ounces cream cheese
1 cup grated Cheddar cheese
Finely chopped mushroom stems
Saute bacon and drain, but do not wipe out pan. Crumble bacon; set aside. Use pan to saute chopped mushroom stems and onion until soft. Add cream cheese. Stir in crumbled bacon. Stuff mushrooms, place in baking dish and top with grated cheese. Bake at 350 for 15 minutes.
Jessica D.
Highland, UT
Friday, September 21, 2007
Fresh Peach Pie
1 pkg. graham crackers
1/4 c. sugar
1/3 c. melted butter
4-5 fresh peaches
1 can sweetened condensed milk
1/4 c. lemon juice
whipping cream
Make crust with graham cracker crumbs, butter, and sugar. Press into pie pan. Peel and slice peaches and place in pie crust. Combine condensed milk and lemon juice. Spread sweetened condensed milk mixtue over peaches and refrigerate. Just before serving, spread whipped cream over top of pie.
This recipe is best if prepared a few hours before it is served.
Jessica D.
Highland, UT
1/4 c. sugar
1/3 c. melted butter
4-5 fresh peaches
1 can sweetened condensed milk
1/4 c. lemon juice
whipping cream
Make crust with graham cracker crumbs, butter, and sugar. Press into pie pan. Peel and slice peaches and place in pie crust. Combine condensed milk and lemon juice. Spread sweetened condensed milk mixtue over peaches and refrigerate. Just before serving, spread whipped cream over top of pie.
This recipe is best if prepared a few hours before it is served.
Jessica D.
Highland, UT
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