Tasty Sensation Blog
Oh my gosh. Greasy goodness!
8-9 baking potatoes - thinly sliced (about 1/4 in. or so)
1/2 c. melted butter
1/2 c. oil
salt/pepper to taste - use generously. Maybe a tsp. or so of each?
1-2 tsp. garlic powder
1/2 c. grated parmesan cheese.
Preheat oven to 400. Arrange thinly sliced potatoes in 9x13 pan. In bowl, mix butter, oil, salt, pepper, garlic powder and parmesan cheese. Pour generously and evenly over potatoes. Bake for 45 minutes, or until potatoes are tender, and parmesan is browned on potatoes. DELICIOUS!
Monday, February 23, 2015
Tuesday, February 17, 2015
Bran Muffins
From the cookbook Remedies for the "I Don't Cook Syndrome"
2 cups boiling water
2 cups 100% bran cereal
1 cup plus 2 T shortening
2 cups sugar
4 eggs
1 quart buttermilk
4 cups All Bran cereal
5 cups flour
1 tsp salt
5 tsp baking soda
Heat oven to 400. Pou boiling water over 100% bran cereal in a med bowl. Let stand while creaming together shortening and sugar in a very large bowl. Add eggs, buttermilk, and both bran cereals. Mix together flour, salt, and baking soda. Add dry ingredients to bran mix. Fold in any ingredients that you want (nuts, cranberries, raisins).
Fill sprayed muffin cups 2/3 full bake at 400 for 15-18min.
*Mix may be stored in fridge covered up to 6 weeks.
2 cups boiling water
2 cups 100% bran cereal
1 cup plus 2 T shortening
2 cups sugar
4 eggs
1 quart buttermilk
4 cups All Bran cereal
5 cups flour
1 tsp salt
5 tsp baking soda
Heat oven to 400. Pou boiling water over 100% bran cereal in a med bowl. Let stand while creaming together shortening and sugar in a very large bowl. Add eggs, buttermilk, and both bran cereals. Mix together flour, salt, and baking soda. Add dry ingredients to bran mix. Fold in any ingredients that you want (nuts, cranberries, raisins).
Fill sprayed muffin cups 2/3 full bake at 400 for 15-18min.
*Mix may be stored in fridge covered up to 6 weeks.
Monday, February 16, 2015
Best Ever Chocolate Chip Cookies
From the Mormon Cookbook
1 cup butter or margarine softened
3/4 cup white sugar
1 cup brown sugar
2 eggs
1 tsp vanilla
3 cups flour
3/4 tsp salt
3/4 tsp baking soda
1 12oz bag chocolate chips
Cream together butters sugars eggs and vanilla. In separate bowls fit flour salt and baking soda. Add to creamed mixture and beat well. Stir in chocolate chips. Bake at 350 for 8-10 min.
Makes about 3 dozen.
1 cup butter or margarine softened
3/4 cup white sugar
1 cup brown sugar
2 eggs
1 tsp vanilla
3 cups flour
3/4 tsp salt
3/4 tsp baking soda
1 12oz bag chocolate chips
Cream together butters sugars eggs and vanilla. In separate bowls fit flour salt and baking soda. Add to creamed mixture and beat well. Stir in chocolate chips. Bake at 350 for 8-10 min.
Makes about 3 dozen.
BBQ Beef Sandwiches
From the Essential Mormon Cookbook by Julie Badger Jensen
1 6pound beef roast (sirloin tip works well) or pork roast or chicken breasts
1 onion chopped
2 T butter
2 cups ketchup
1 cup packed brown sugar
2 T worcestershire sauce
1/2 cup BBQ sauce
1 dozen large soft rolls
Place beef in crockpot. Mix remaining ingred and pour over beef. Cook all day until beef falls apart!
Ina Garden Coleslaw:
1 pound white cabbage (1/2 small head)
3/4 pound red cabbage (1/2 small head)
5 carrots
2 cups good mayonnaise
1/4 cup Dijon mustard
1 tablespoon sugar
2 tablespoons cider vinegar
2 teaspoons celery seeds
1 teaspoon celery salt
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
ADD CHECKED ITEMS TO GROCERY LIST
Directions
Fit a food processor with the thickest slicing blade. Cut the cabbages into small wedges and place horizontally into the feed tube. Process in batches. Next, fit the food processor with the grating blade. Cut the carrots in half and place in the feed tube so they are lying on their sides. Process in batches and mix in a bowl with the grated cabbages.
In a medium bowl, whisk together the mayonnaise, mustard, sugar, vinegar, celery seeds, celery salt, salt, and pepper. Pour enough of the dressing over the grated vegetables to moisten them. Serve cold or at room temperature.
****I just used the pre made coleslaw bag from the grocery store.
1 6pound beef roast (sirloin tip works well) or pork roast or chicken breasts
1 onion chopped
2 T butter
2 cups ketchup
1 cup packed brown sugar
2 T worcestershire sauce
1/2 cup BBQ sauce
1 dozen large soft rolls
Place beef in crockpot. Mix remaining ingred and pour over beef. Cook all day until beef falls apart!
Ina Garden Coleslaw:
1 pound white cabbage (1/2 small head)
3/4 pound red cabbage (1/2 small head)
5 carrots
2 cups good mayonnaise
1/4 cup Dijon mustard
1 tablespoon sugar
2 tablespoons cider vinegar
2 teaspoons celery seeds
1 teaspoon celery salt
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
ADD CHECKED ITEMS TO GROCERY LIST
Directions
Fit a food processor with the thickest slicing blade. Cut the cabbages into small wedges and place horizontally into the feed tube. Process in batches. Next, fit the food processor with the grating blade. Cut the carrots in half and place in the feed tube so they are lying on their sides. Process in batches and mix in a bowl with the grated cabbages.
In a medium bowl, whisk together the mayonnaise, mustard, sugar, vinegar, celery seeds, celery salt, salt, and pepper. Pour enough of the dressing over the grated vegetables to moisten them. Serve cold or at room temperature.
****I just used the pre made coleslaw bag from the grocery store.
Asian Pork Wraps
Adrienne Poulsen
Half of a 3 pound boneless pork loin roast
2/3 cup hoisin sauce (in the oriental section)
2 tsp minced garlic
1 tsp ground ginger
1/2 tsp Chinese five spice powder (In the spice section)
Place Roast in greased slow cooked. Mix remaining ingred in bowl and pour over top. Cover and cook on low heat for 6-8hours, shred with forks.
Serve on warm tortilla with sliced green onions, mandarin oranges, shredded lettuce and toasted almonds.
Half of a 3 pound boneless pork loin roast
2/3 cup hoisin sauce (in the oriental section)
2 tsp minced garlic
1 tsp ground ginger
1/2 tsp Chinese five spice powder (In the spice section)
Place Roast in greased slow cooked. Mix remaining ingred in bowl and pour over top. Cover and cook on low heat for 6-8hours, shred with forks.
Serve on warm tortilla with sliced green onions, mandarin oranges, shredded lettuce and toasted almonds.
Turkey Burgers
Emily Sherinian
1 pound ground turkey
2 T balsamic vinegar
1 cup grated cheddar cheese
1 tsp salt
2 T dried minced onion
1 T garlic powder
Mix up with your hands and form patties. Grill or pan fry. Really tasty with fresh lettuce, tomato, onion on a roll or bread less. I also added a handful of breadcrumbs with the mixture cause I had them on hand!
1 pound ground turkey
2 T balsamic vinegar
1 cup grated cheddar cheese
1 tsp salt
2 T dried minced onion
1 T garlic powder
Mix up with your hands and form patties. Grill or pan fry. Really tasty with fresh lettuce, tomato, onion on a roll or bread less. I also added a handful of breadcrumbs with the mixture cause I had them on hand!
Coleslaw Dressing Homemade
Kimberly Wynn Cooking Class
1/2 cup mayo
1 T milk
1 T vinegar
1/2 tsp ground mustard
2 T sugar
salt and pepper to taste
Mix all together and stir into bagged coleslaw!
1/2 cup mayo
1 T milk
1 T vinegar
1/2 tsp ground mustard
2 T sugar
salt and pepper to taste
Mix all together and stir into bagged coleslaw!
Tomato Penne Cream Pasta
The Arlington Ward cookbook- Shireen Dodini
*This is a great go to creamy tomato sauce, you always have the ingred on hand.
1/2 cup chopped bacon or pancetta
1 T olive oil
2 garlic cloves finely chopped
2 (14 1/2oz) can petite diced tomatoes in juice
1/2 cup dry white wine
1/2 cup whipping cream
3/4 cup torn basil leaves divided
1 pound penne pasta
Cook bacon until crisp and transfer to plate. Add olive oil and garlic and sauté 30 sec. Add tomatoes with juices, wine and cream. Bring sauce to boil then reduce to simmer until sauce is slightly reduced about 10 min. Stir in 1/2 cup basil, season with salt and pepper. Cook pasta and add to sauce. Sprinkle with bacon and remaining basil and serve.
*Can easily add chicken
*This is a great go to creamy tomato sauce, you always have the ingred on hand.
1/2 cup chopped bacon or pancetta
1 T olive oil
2 garlic cloves finely chopped
2 (14 1/2oz) can petite diced tomatoes in juice
1/2 cup dry white wine
1/2 cup whipping cream
3/4 cup torn basil leaves divided
1 pound penne pasta
Cook bacon until crisp and transfer to plate. Add olive oil and garlic and sauté 30 sec. Add tomatoes with juices, wine and cream. Bring sauce to boil then reduce to simmer until sauce is slightly reduced about 10 min. Stir in 1/2 cup basil, season with salt and pepper. Cook pasta and add to sauce. Sprinkle with bacon and remaining basil and serve.
*Can easily add chicken
Baked Pasta with Chicken Sausage
Mels Kitchen Cafe
YIELD: MAKES A HEAPING FULL 9X13 PAN
INGREDIENTS
1 tablespoon olive oil
1 medium red onion, chopped
4 cloves garlic, minced
1 (14.5 oz.) can diced tomatoes
1 (14.5 oz.) can crushed tomatoes
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 cup heavy cream
1 pound rigatoni
10 ounces frozen baby spinach, thawed and drained well (can substitute 1 or 2 9-oz. bags fresh spinach)
12 ounces precooked smoked chicken (or turkey) sausage, halved lengthwise and sliced 1/4 inch thick (I find this in the same section/aisle as the hotdogs next to the precooked kielbasa and chorizo – I use the Jennie-O brand and it is precooked in a U-shape.)
8 ounces mozzarella cheese, 4 ounces cut into 1/2-inch cubes and 4 ounces shredded
1/4 cup freshly grated Parmesan cheese
DIRECTIONS:
Bring a large pot of salted water to a boil. Heat oil in a large skillet over medium heat. Add onion; cook until translucent, about 3 minutes. Stir in garlic. Cook for another minute.
Stir in tomatoes, oregano and basil; simmer for 8-10 minutes. Add cream; cook until warmed through, about 5 minutes. Season sauce with salt and pepper to taste.
Preheat the oven to 400 degrees. Cook the pasta in the boiling water until about a minute less than the al dente package directions. (If using fresh spinach, add it to the pot of boiling pasta right at the end and cook until wilted.) Drain, and return contents to pot.
Add tomato sauce, sausage, spinach and cubed mozzarella to the pot; toss to coat. Season with salt and pepper. Scoop pasta into lightly greased 9X13-inch pan (or divide evenly between two 8X8-inch pans). Top with shredded mozzarella and Parmesan. Bake until browned and edges are crisp, 20 to 30 minutes.
*Make Ahead Instructions: Prepare recipe right up until the baking step and then cover with a double layer of aluminum foil. Freeze. Bake covered for 1 hour and 30 minutes, uncover and bake 30 minutes longer. Alternately, the dish can be prepared and refrigerated (covered) for up to 12 hours before baking. Bake as directed in the recipe, adding an additional 5-10 minutes if needed.
YIELD: MAKES A HEAPING FULL 9X13 PAN
INGREDIENTS
1 tablespoon olive oil
1 medium red onion, chopped
4 cloves garlic, minced
1 (14.5 oz.) can diced tomatoes
1 (14.5 oz.) can crushed tomatoes
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 cup heavy cream
1 pound rigatoni
10 ounces frozen baby spinach, thawed and drained well (can substitute 1 or 2 9-oz. bags fresh spinach)
12 ounces precooked smoked chicken (or turkey) sausage, halved lengthwise and sliced 1/4 inch thick (I find this in the same section/aisle as the hotdogs next to the precooked kielbasa and chorizo – I use the Jennie-O brand and it is precooked in a U-shape.)
8 ounces mozzarella cheese, 4 ounces cut into 1/2-inch cubes and 4 ounces shredded
1/4 cup freshly grated Parmesan cheese
DIRECTIONS:
Bring a large pot of salted water to a boil. Heat oil in a large skillet over medium heat. Add onion; cook until translucent, about 3 minutes. Stir in garlic. Cook for another minute.
Stir in tomatoes, oregano and basil; simmer for 8-10 minutes. Add cream; cook until warmed through, about 5 minutes. Season sauce with salt and pepper to taste.
Preheat the oven to 400 degrees. Cook the pasta in the boiling water until about a minute less than the al dente package directions. (If using fresh spinach, add it to the pot of boiling pasta right at the end and cook until wilted.) Drain, and return contents to pot.
Add tomato sauce, sausage, spinach and cubed mozzarella to the pot; toss to coat. Season with salt and pepper. Scoop pasta into lightly greased 9X13-inch pan (or divide evenly between two 8X8-inch pans). Top with shredded mozzarella and Parmesan. Bake until browned and edges are crisp, 20 to 30 minutes.
*Make Ahead Instructions: Prepare recipe right up until the baking step and then cover with a double layer of aluminum foil. Freeze. Bake covered for 1 hour and 30 minutes, uncover and bake 30 minutes longer. Alternately, the dish can be prepared and refrigerated (covered) for up to 12 hours before baking. Bake as directed in the recipe, adding an additional 5-10 minutes if needed.
Lettuce Wraps
Alecia Richards
Meat:
1 T sugar
1 garlic clove
1 pound ground chicken or turkey
1 T soy sauce
1 t asian sesame oil
3 T fresh lime juice
Sauce:
2 1/2 T soy sauce
1 T rice vinegar
1 t sugar
1 t asian sesame oil
1 T hoisin sauce (oriental section)
1 t cornstarch
Vegetables:
red bell pepper seeded and chopped
green onions finely chopped
2 t fresh ginger
1 cup water chestnuts rinsed well drained and coarsely chopped
1 head of iceberg lettuce washed leaves separated
Noodles:
1oz rice noodles
vegetable oil for frying
Marinate meat in mixture and set aside. Combine ingred for the sauce and mix well. Fry the noodles in oil until puffed and barely golden brown flip sides with slotted spoon and then transfer to paper towels to drain. Add 3 T oil to bottom of pan and cook chicken until no longer pink, push aside in pan and add vegetable ingred, tossing for about 1 min. Add the sauce and toss until slightly thickened. Remove from heat and mix in the noodles. Place in lettuce cups. Enjoy!
Meat:
1 T sugar
1 garlic clove
1 pound ground chicken or turkey
1 T soy sauce
1 t asian sesame oil
3 T fresh lime juice
Sauce:
2 1/2 T soy sauce
1 T rice vinegar
1 t sugar
1 t asian sesame oil
1 T hoisin sauce (oriental section)
1 t cornstarch
Vegetables:
red bell pepper seeded and chopped
green onions finely chopped
2 t fresh ginger
1 cup water chestnuts rinsed well drained and coarsely chopped
1 head of iceberg lettuce washed leaves separated
Noodles:
1oz rice noodles
vegetable oil for frying
Marinate meat in mixture and set aside. Combine ingred for the sauce and mix well. Fry the noodles in oil until puffed and barely golden brown flip sides with slotted spoon and then transfer to paper towels to drain. Add 3 T oil to bottom of pan and cook chicken until no longer pink, push aside in pan and add vegetable ingred, tossing for about 1 min. Add the sauce and toss until slightly thickened. Remove from heat and mix in the noodles. Place in lettuce cups. Enjoy!
Garlic Balsamic Asparagus
Asparagus
1 T EVOO
1 T Balsamic oil
1/2 t salt
1/4 tsp pepper
1 tsp minced garlic
If roasting heat to 425. If grilling heat to med heat. In small bowl combine above ingred and drizzle over asparagus and toss to coat!
1 T EVOO
1 T Balsamic oil
1/2 t salt
1/4 tsp pepper
1 tsp minced garlic
If roasting heat to 425. If grilling heat to med heat. In small bowl combine above ingred and drizzle over asparagus and toss to coat!
Beach Street Lemon Chicken Linguine
Mels Kitchen Cafe
Note: This recipe requires marinating the chicken for 3-12 hours so plan ahead!
INGREDIENTS
Lemon Chicken Linguine:
1 lb. linguine
2 tablespoons olive oil
Zest from one lemon
Juice from one lemon
3 green onions, chopped (white and green parts)
¼ cup chopped fresh parsley
Salt and freshly ground pepper
1/2 cup grated Parmesan cheese
Marinade:
½ cup olive oil
2 cloves garlic, crushed (smashed with the back of a large knife or saucepan)
1 tablespoon Cajun seasoning (cut this down to 1 1/2 teaspoons if you want less heat but don’t omit entirely or you will lose great flavor)
Juice of one lemon
2 tablespoons minced fresh parsley
2 tablespoons brown sugar
2 tablespoons soy sauce
2 chicken breasts, sliced
DIRECTIONS
Combine the marinade ingredients in a bowl and whisk lightly before pouring into a ziploc plastic bag. Pat chicken dry and toss in marinade to coat. Refrigerate 3-12 hours.
When ready to cook, preheat skillet over medium heat and pour contents of plastic bag (both marinade and chicken) into the skillet. Saute over medium-high heat until chicken is cooked.
Combine juice of one lemon, lemon zest, olive oil, green onions and fresh parsley together in a small bowl. Set aside.
While the chicken is sauteing, cook linguine in boiling salted water until done; drain and return to warm pot. Pour lemon juice/olive oil/green onion mixture over pasta and mix lightly. When chicken is finished cooking, add hot pasta mixture to the skillet with the chicken and toss well. Sprinkle with salt and pepper to taste and toss in parmesan cheese. Serve warm.
Note: This recipe requires marinating the chicken for 3-12 hours so plan ahead!
INGREDIENTS
Lemon Chicken Linguine:
1 lb. linguine
2 tablespoons olive oil
Zest from one lemon
Juice from one lemon
3 green onions, chopped (white and green parts)
¼ cup chopped fresh parsley
Salt and freshly ground pepper
1/2 cup grated Parmesan cheese
Marinade:
½ cup olive oil
2 cloves garlic, crushed (smashed with the back of a large knife or saucepan)
1 tablespoon Cajun seasoning (cut this down to 1 1/2 teaspoons if you want less heat but don’t omit entirely or you will lose great flavor)
Juice of one lemon
2 tablespoons minced fresh parsley
2 tablespoons brown sugar
2 tablespoons soy sauce
2 chicken breasts, sliced
DIRECTIONS
Combine the marinade ingredients in a bowl and whisk lightly before pouring into a ziploc plastic bag. Pat chicken dry and toss in marinade to coat. Refrigerate 3-12 hours.
When ready to cook, preheat skillet over medium heat and pour contents of plastic bag (both marinade and chicken) into the skillet. Saute over medium-high heat until chicken is cooked.
Combine juice of one lemon, lemon zest, olive oil, green onions and fresh parsley together in a small bowl. Set aside.
While the chicken is sauteing, cook linguine in boiling salted water until done; drain and return to warm pot. Pour lemon juice/olive oil/green onion mixture over pasta and mix lightly. When chicken is finished cooking, add hot pasta mixture to the skillet with the chicken and toss well. Sprinkle with salt and pepper to taste and toss in parmesan cheese. Serve warm.
Butternut Squash Soup
From Kimberly Wynn Cooking Class- Sandy's friend
3 T Veg oil
2 T Veg oil
2 med onions diced small
3 med butternut squash cut in half and seeded
3 cups chicken stock
1 1/2 cup heavy whipping cream
1 T salt and pepper
1 T nutmeg
2 T brown sugar
Heat oven to 350. Lightly oil squash with 2 T oil, place on baking sheet and roast uncovered until tender approx 30 min. Remove and allow to cool. Using a spoon remove the flesh and set aside in bowl. Heat 3 T oil in large pot, add onions and cook till translucent. Add cooked squash, chicken stock, brown sugar and bring to simmer for 15 min. Add whipping cream then blend to desired consistency in blender. The smoother the better! Adjust seasonings with salt and pepper and nutmeg.
3 T Veg oil
2 T Veg oil
2 med onions diced small
3 med butternut squash cut in half and seeded
3 cups chicken stock
1 1/2 cup heavy whipping cream
1 T salt and pepper
1 T nutmeg
2 T brown sugar
Heat oven to 350. Lightly oil squash with 2 T oil, place on baking sheet and roast uncovered until tender approx 30 min. Remove and allow to cool. Using a spoon remove the flesh and set aside in bowl. Heat 3 T oil in large pot, add onions and cook till translucent. Add cooked squash, chicken stock, brown sugar and bring to simmer for 15 min. Add whipping cream then blend to desired consistency in blender. The smoother the better! Adjust seasonings with salt and pepper and nutmeg.
Friday, February 13, 2015
Chicken Salad Supreme- Amber Herzog
2 1/2 cups cooked diced chicken
1 cup finely chopped celery
1 cup grapes, halved
1/2 cup sliced almonds toasted or plain
2 T fresh minced parsley (can use dried)
1 tsp salt
1 cup mayo
1/2 cup whipping cream, whipped
Combine all ingredients, serve of croissants!
1 cup finely chopped celery
1 cup grapes, halved
1/2 cup sliced almonds toasted or plain
2 T fresh minced parsley (can use dried)
1 tsp salt
1 cup mayo
1/2 cup whipping cream, whipped
Combine all ingredients, serve of croissants!
Taco Ring
Pampered Chef
INGREDIENTS
1 1/2 lb lean (90%) ground beef
1 pkg (1-1.25 ounces) taco seasoning mix
1 3/4 cups (7 ounces) shredded cheddar cheese, divided
2 tbsp water
2 pkg (8 oz each) refrigerated crescent rolls
1 egg white, lightly beaten
Optional toppings: salsa, shredded lettuce, chopped onion and tomato, sliced olives and sour cream
DIRECTIONS
Preheat oven to 375°F. Cook ground beef in (10-in.) Skillet over medium heat 10-12 minutes or until no longer pink, breaking beef into crumbles; drain. Transfer beef to Classic Batter Bowl. Stir in taco seasoning mix, 1 1/2 cups of the cheese and water.
Unroll crescent dough; separate into 16 triangles. Arrange triangles, slightly overlapping, in a circle on Large Round Stone with Handles with wide ends 4-in. from edge of baking stone. (Points will extend off the edge of the baking stone.) Roll wide ends of dough toward center to create a 5-in. opening.
*Wide ends of the triangle are at the center, the points pointing outward. It creates a sun with a circle in the middle!
Using Large Scoop, scoop filling evenly over dough in a continuous circle. Bring points of triangles up over filling and tuck under dough at center to form a ring. (Filling will show.) Brush with egg white. Sprinkle with remaining cheese. Bake 25-30 minutes or until golden brown. Serve with Toppings!
*Place tin foil on top last 10 mins of baking.
INGREDIENTS
1 1/2 lb lean (90%) ground beef
1 pkg (1-1.25 ounces) taco seasoning mix
1 3/4 cups (7 ounces) shredded cheddar cheese, divided
2 tbsp water
2 pkg (8 oz each) refrigerated crescent rolls
1 egg white, lightly beaten
Optional toppings: salsa, shredded lettuce, chopped onion and tomato, sliced olives and sour cream
DIRECTIONS
Preheat oven to 375°F. Cook ground beef in (10-in.) Skillet over medium heat 10-12 minutes or until no longer pink, breaking beef into crumbles; drain. Transfer beef to Classic Batter Bowl. Stir in taco seasoning mix, 1 1/2 cups of the cheese and water.
Unroll crescent dough; separate into 16 triangles. Arrange triangles, slightly overlapping, in a circle on Large Round Stone with Handles with wide ends 4-in. from edge of baking stone. (Points will extend off the edge of the baking stone.) Roll wide ends of dough toward center to create a 5-in. opening.
*Wide ends of the triangle are at the center, the points pointing outward. It creates a sun with a circle in the middle!
Using Large Scoop, scoop filling evenly over dough in a continuous circle. Bring points of triangles up over filling and tuck under dough at center to form a ring. (Filling will show.) Brush with egg white. Sprinkle with remaining cheese. Bake 25-30 minutes or until golden brown. Serve with Toppings!
*Place tin foil on top last 10 mins of baking.
Old Fashioned Chicken Noodle Soup
Epicurious.com
On a cold winter day, this hearty soup is practically a meal itself!!
INGREDIENTS
16 cups canned low-salt chicken broth
1 3 1/2-pound chicken, cut into 8 pieces
1/2 cup chopped onion
2 carrots, peeled, thinly sliced
2 celery stalks, sliced
2 tablespoons (1/4 stick) butter
1 cup sliced mushrooms
1 tablespoon fresh lemon juice
8 ounces dried wide egg noodles
1/2 cup finely chopped fresh parsley
PREPARATION
Combine chicken broth and chicken in heavy large pot. Bring to boil. Reduce heat; cover partially and simmer until chicken is cooked through, about 20 minutes. Using tongs, transfer chicken to large bowl. Cool chicken and broth slightly. Discard skin and bones from chicken. Cut chicken meat into bite-size pieces and reserve. Spoon fat off top of chicken broth.
Return broth to simmer. Add onion, carrots and celery. Simmer until vegetables soften, about 8 minutes. (Can be prepared 1 day ahead. Cover chicken meat and broth separately and refrigerate. Bring broth to boil before continuing.)
Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add mushrooms and sauté until beginning to brown, about 5 minutes. Stir in lemon juice. Add mushrooms to broth; stir in noodles, parsley and reserved chicken. Simmer until noodles are tender, about 5 minutes. Season soup to taste with salt and pepper.
On a cold winter day, this hearty soup is practically a meal itself!!
INGREDIENTS
16 cups canned low-salt chicken broth
1 3 1/2-pound chicken, cut into 8 pieces
1/2 cup chopped onion
2 carrots, peeled, thinly sliced
2 celery stalks, sliced
2 tablespoons (1/4 stick) butter
1 cup sliced mushrooms
1 tablespoon fresh lemon juice
8 ounces dried wide egg noodles
1/2 cup finely chopped fresh parsley
PREPARATION
Combine chicken broth and chicken in heavy large pot. Bring to boil. Reduce heat; cover partially and simmer until chicken is cooked through, about 20 minutes. Using tongs, transfer chicken to large bowl. Cool chicken and broth slightly. Discard skin and bones from chicken. Cut chicken meat into bite-size pieces and reserve. Spoon fat off top of chicken broth.
Return broth to simmer. Add onion, carrots and celery. Simmer until vegetables soften, about 8 minutes. (Can be prepared 1 day ahead. Cover chicken meat and broth separately and refrigerate. Bring broth to boil before continuing.)
Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add mushrooms and sauté until beginning to brown, about 5 minutes. Stir in lemon juice. Add mushrooms to broth; stir in noodles, parsley and reserved chicken. Simmer until noodles are tender, about 5 minutes. Season soup to taste with salt and pepper.
Biscuits in Gravy
1 pound sausage
flour
milk 2% or whole
Biscuits
Brown sausage, leave grease pour 2 tsp flour and turn heat to high, add 2-3 cups milk, stir like crazy till boil. Can add butter 1-2 T if not enough grease.
flour
milk 2% or whole
Biscuits
Brown sausage, leave grease pour 2 tsp flour and turn heat to high, add 2-3 cups milk, stir like crazy till boil. Can add butter 1-2 T if not enough grease.
Avocado Dressing
Paula Deen From Food Network
Ingredients
1 large avocado, peeled and mashed with 2 tablespoons lemon juice
1 cup mayonnaise
1/2 cup sour cream
1/2 teaspoon Worcestershire sauce
1/3 cup chopped onion
2 cloves garlic, minced
1 teaspoon salt
Dash cayenne pepper
Directions
Place all ingredients in a food processor and blend until smooth. Chill and serve.
Ingredients
1 large avocado, peeled and mashed with 2 tablespoons lemon juice
1 cup mayonnaise
1/2 cup sour cream
1/2 teaspoon Worcestershire sauce
1/3 cup chopped onion
2 cloves garlic, minced
1 teaspoon salt
Dash cayenne pepper
Directions
Place all ingredients in a food processor and blend until smooth. Chill and serve.
Raspberry Sherbet Punch
1 12 oz can frozen pink lemonade concentrate, thawed and undiluted
1 quart raspberry sherbet, softened
1 2 liter bottle raspberry ginger ale or regular ginger ale chilled
Combine all ing. Stir in ginger ale last.
1 quart raspberry sherbet, softened
1 2 liter bottle raspberry ginger ale or regular ginger ale chilled
Combine all ing. Stir in ginger ale last.
Lasagna
Jessica Jackstien (Carlie's Philly Friend)
1 pound sweet italian sausage
1 clove garlic minced
1 T whole basil
1 (1 lb) can tomato
2 (6oz) cans tomato paste
10 lasagna noodles
2 eggs
3 cups cottage cheese
1/2 cup grated parmesan or romano
1/2 tsp parsley flakes
1/2 tsp pepper
1 lbs mozzarella cheese grated
Zucchini
Brown meat drain fat. Add next 4 ingred. Simmer uncovered 30 min stirring occasionally. Cook noodles drain rinse. Beat eggs and add remaining ingred except mozzarella in other bowl
Layer 1/2 noodles in 9x13; spread ricotta filling, zucchini, 1/2 mozz and 1/2 meat.... repeat.
Bake for 30min at 375.
1 pound sweet italian sausage
1 clove garlic minced
1 T whole basil
1 (1 lb) can tomato
2 (6oz) cans tomato paste
10 lasagna noodles
2 eggs
3 cups cottage cheese
1/2 cup grated parmesan or romano
1/2 tsp parsley flakes
1/2 tsp pepper
1 lbs mozzarella cheese grated
Zucchini
Brown meat drain fat. Add next 4 ingred. Simmer uncovered 30 min stirring occasionally. Cook noodles drain rinse. Beat eggs and add remaining ingred except mozzarella in other bowl
Layer 1/2 noodles in 9x13; spread ricotta filling, zucchini, 1/2 mozz and 1/2 meat.... repeat.
Bake for 30min at 375.
Frosted Lemon Butter Cookies- Melt Aways (Grandma Iones)
Cookie:
1 cup butter-2 cubes
1/2 cup powder sugar
2/3 cup cornstarch
1 cup flour
Sift sugar cornstarch and flour all separately to get lumps out. I use my mix master and cream butter and sugar together. Then add cornstarch and flour. Drop by teaspoonful on a cookie sheet. Bake at 325 for 13 min. Watch closely not go get to dark. At your altitude it might be less than 13 min.
Let cookie cool on cookie sheet . Sometimes the bottom comes off the cookies so I have found to let cookies cool on cookie sheet and then remove them and I don't have this problem
Frosting:
1/4 cup or 1 cube butter melted
4 1/2 T lemon juice
1/4 tsp lemon extract if you have any
2 1/2 -3 cups powder sugar or whatever it takes to make the frosting east to spread on the cookie
Combine frosting ingred. spread on cooled cookies.
Yields about 2 1/2 dozen cookies
1 cup butter-2 cubes
1/2 cup powder sugar
2/3 cup cornstarch
1 cup flour
Sift sugar cornstarch and flour all separately to get lumps out. I use my mix master and cream butter and sugar together. Then add cornstarch and flour. Drop by teaspoonful on a cookie sheet. Bake at 325 for 13 min. Watch closely not go get to dark. At your altitude it might be less than 13 min.
Let cookie cool on cookie sheet . Sometimes the bottom comes off the cookies so I have found to let cookies cool on cookie sheet and then remove them and I don't have this problem
Frosting:
1/4 cup or 1 cube butter melted
4 1/2 T lemon juice
1/4 tsp lemon extract if you have any
2 1/2 -3 cups powder sugar or whatever it takes to make the frosting east to spread on the cookie
Combine frosting ingred. spread on cooled cookies.
Yields about 2 1/2 dozen cookies
Jen Evans Chicken Chili
4 chicken breasts boiled and shredded
2 cans 15oz tomato sauce
2 cans diced tomato (stewed tomato blend)
1 small to med chopped yellow onion
1/2 tsp garlic powder or 1 clove minced
2 tsp chile powder
1/2 tsp cumin
1/2 cup chicken stock
dash hot pepper sauce or cayenne pepper
1 can black beans
1 can kidney beans
Combine in large saucepan, simmer on med heat. Cook through 30-45min.
2 cans 15oz tomato sauce
2 cans diced tomato (stewed tomato blend)
1 small to med chopped yellow onion
1/2 tsp garlic powder or 1 clove minced
2 tsp chile powder
1/2 tsp cumin
1/2 cup chicken stock
dash hot pepper sauce or cayenne pepper
1 can black beans
1 can kidney beans
Combine in large saucepan, simmer on med heat. Cook through 30-45min.
Monday, February 9, 2015
Fudge- Grandma Iones
1 12 oz milk chocolates broken into pieces
2 cups semi sweet chocolate chips
1 7 oz jar marshmellow creme
1 12 oz can evaporated milk
4 1/2 cups sugar
1/8 tsp salt
2 tsp vanilla
2 cups chopped walnuts
Combine milk chocolate bar pieces and chocolate chips and marshmallow creme in large mixing bowl. In heavy sauce pan mix evaporated milk sugar and salt. Bring to boil over medium heat and boil for 6 min. Pour over chocolate mixture. Beat vigorously with wooden spoon till creamy. add vanilla and chopped walnuts. Mix well. pour into buttered 9x13 inch pan. Let stand 2 hours then cut into squares. Makes 5lbs of candy
2 cups semi sweet chocolate chips
1 7 oz jar marshmellow creme
1 12 oz can evaporated milk
4 1/2 cups sugar
1/8 tsp salt
2 tsp vanilla
2 cups chopped walnuts
Combine milk chocolate bar pieces and chocolate chips and marshmallow creme in large mixing bowl. In heavy sauce pan mix evaporated milk sugar and salt. Bring to boil over medium heat and boil for 6 min. Pour over chocolate mixture. Beat vigorously with wooden spoon till creamy. add vanilla and chopped walnuts. Mix well. pour into buttered 9x13 inch pan. Let stand 2 hours then cut into squares. Makes 5lbs of candy
Simple Whole Wheat Bread - All Recipes
"This honey wheat bread is proof that wonderful flavor, texture and aroma can be had if you just follow a straightforward game plan."
INGREDIENTS:
3 cups warm water (110 degrees F/45
degrees C)
2 (.25 ounce) packages active dry yeast
1/3 cup honey
5 cups bread flour
3 tablespoons butter, melted
1/3 cup honey
1 tablespoon salt
3 1/2 cups whole wheat flour
2 tablespoons butter, melted
DIRECTIONS:
1.In a large bowl, mix warm water, yeast, and 1/3 cup honey. Add 5 cups white bread flour, and stir to combine. Let set for 30 minutes, or until big and bubbly.
2.Mix in 3 tablespoons melted butter, 1/3 cup honey, and salt. Stir in 2 cups whole wheat flour. Flour a flat surface and knead with whole wheat flour until not real sticky - just pulling away from the counter, but still sticky to touch. This may take an additional 2 to 4 cups of whole wheat flour. Place in a greased bowl, turning once to coat the surface of the dough. Cover with a dishtowel. Let rise in a warm place until doubled.
3.Punch down, and divide into 3 loaves. Place in greased 9 x 5 inch loaf pans, and allow to rise until dough has topped the pans by one inch.
4.Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes; do not overbake. Lightly brush the tops of loaves with 2 tablespoons melted butter or margarine when done to prevent crust from getting hard. Cool completely
INGREDIENTS:
3 cups warm water (110 degrees F/45
degrees C)
2 (.25 ounce) packages active dry yeast
1/3 cup honey
5 cups bread flour
3 tablespoons butter, melted
1/3 cup honey
1 tablespoon salt
3 1/2 cups whole wheat flour
2 tablespoons butter, melted
DIRECTIONS:
1.In a large bowl, mix warm water, yeast, and 1/3 cup honey. Add 5 cups white bread flour, and stir to combine. Let set for 30 minutes, or until big and bubbly.
2.Mix in 3 tablespoons melted butter, 1/3 cup honey, and salt. Stir in 2 cups whole wheat flour. Flour a flat surface and knead with whole wheat flour until not real sticky - just pulling away from the counter, but still sticky to touch. This may take an additional 2 to 4 cups of whole wheat flour. Place in a greased bowl, turning once to coat the surface of the dough. Cover with a dishtowel. Let rise in a warm place until doubled.
3.Punch down, and divide into 3 loaves. Place in greased 9 x 5 inch loaf pans, and allow to rise until dough has topped the pans by one inch.
4.Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes; do not overbake. Lightly brush the tops of loaves with 2 tablespoons melted butter or margarine when done to prevent crust from getting hard. Cool completely
Banana Bars
Author: Itsy Bitsy Foodies
Prep time: 15 mins Cook time: 20 mins Total time: 35 mins
Serves: 16+
These banana bars could be the best thing banana that I have ever eaten. They are not too sweet and have a delicate banana flavor.
Ingredient
½ cup butter, softened
1½ cups sugar
2 eggs
1 cup sour cream
1 tsp vanilla
2 cups flour
1 tsp baking soda
1 cup mashed bananas
Cream Cheese Frosting
1 package cream cheese
½ cup butter, softened
2 tsp vanilla
4 cups powdered sugar
Instructions
Banana Bars
Cream the butter and the sugar.
Add the eggs, sour cream and vanilla.
Combine the flour and baking soda and gradually add them to the creamed mixture.
Stir in the mashed bananas.
Spread the batter into a greased 15 x 10 x 1 pan (or a 9 x 13 and a 8 x 8 pan).
Bake the bars at 350 degrees for 20-25 minutes until a toothpick comes out clean. The cake should spring back to the touch.
Once cooled, frost the bars and cut them into the size of your choice to serve.
Cream Cheese Frosting
Mix the ingredients to form a creamy frosting.
Spread the frosting over the banana bars.
Store the frosted banana bars in a sealed container in the refrigerator.
Prep time: 15 mins Cook time: 20 mins Total time: 35 mins
Serves: 16+
These banana bars could be the best thing banana that I have ever eaten. They are not too sweet and have a delicate banana flavor.
Ingredient
½ cup butter, softened
1½ cups sugar
2 eggs
1 cup sour cream
1 tsp vanilla
2 cups flour
1 tsp baking soda
1 cup mashed bananas
Cream Cheese Frosting
1 package cream cheese
½ cup butter, softened
2 tsp vanilla
4 cups powdered sugar
Instructions
Banana Bars
Cream the butter and the sugar.
Add the eggs, sour cream and vanilla.
Combine the flour and baking soda and gradually add them to the creamed mixture.
Stir in the mashed bananas.
Spread the batter into a greased 15 x 10 x 1 pan (or a 9 x 13 and a 8 x 8 pan).
Bake the bars at 350 degrees for 20-25 minutes until a toothpick comes out clean. The cake should spring back to the touch.
Once cooled, frost the bars and cut them into the size of your choice to serve.
Cream Cheese Frosting
Mix the ingredients to form a creamy frosting.
Spread the frosting over the banana bars.
Store the frosted banana bars in a sealed container in the refrigerator.
Cobb Salad Light
bacon
Lettuce
deli turkey
tomatoes
hard boiled eggs
avocado
Dressing:
1 cup low fat buttermilk
1/4 cup light mayo
1 T red wine vinegar
1/2 cup crumbled blue cheese
salt
Whisk dressing ingred together and fold in blue cheese and season with salt.
Lettuce
deli turkey
tomatoes
hard boiled eggs
avocado
Dressing:
1 cup low fat buttermilk
1/4 cup light mayo
1 T red wine vinegar
1/2 cup crumbled blue cheese
salt
Whisk dressing ingred together and fold in blue cheese and season with salt.
Belly Back BBQ RIbs
By Chef Executive Belly David Lauterbach
Original Recipe by Gail Shermeyer
3 pounds of baby back pork ribs
1 T of brown sugar
1 T of paprika
2 tsp garlic powder
1 1/2 tsp pepper
1/2 cup water
1 1/2 cup of your favorite BBQ sauce
2 18x24 inch sheets of heavy duty foil
With a big knife cut each rack into thirds. Place half of the ribs in single layer on each foil sheet. In a bowl combine the brown sugar paprika garlic powder and pepper.
Sprinkle the ribs with the spice mix and rub in to coat you rack evenly. Wrap the ribs buy bringing tow sides of the foil sheets up to the center. Fold the foil down but leave space for the heat circulation inside the packet that you just created. Fold in on one end to seal. Through the open end add 1/4 cup water. Now fold the other ends of the foil to seal the ribs in. Do the same thing for the other half of the ribs.
Grill over medium flame for 45 minutes to 1 hour on a covered grill. Remove ribs carefully from the foil packets and place them directly on the grill. Grill the ribs an additional 10 to 15 min on an uncovered grill, brushing them with BBQ sauce and turning every 5 minutes.
Original Recipe by Gail Shermeyer
3 pounds of baby back pork ribs
1 T of brown sugar
1 T of paprika
2 tsp garlic powder
1 1/2 tsp pepper
1/2 cup water
1 1/2 cup of your favorite BBQ sauce
2 18x24 inch sheets of heavy duty foil
With a big knife cut each rack into thirds. Place half of the ribs in single layer on each foil sheet. In a bowl combine the brown sugar paprika garlic powder and pepper.
Sprinkle the ribs with the spice mix and rub in to coat you rack evenly. Wrap the ribs buy bringing tow sides of the foil sheets up to the center. Fold the foil down but leave space for the heat circulation inside the packet that you just created. Fold in on one end to seal. Through the open end add 1/4 cup water. Now fold the other ends of the foil to seal the ribs in. Do the same thing for the other half of the ribs.
Grill over medium flame for 45 minutes to 1 hour on a covered grill. Remove ribs carefully from the foil packets and place them directly on the grill. Grill the ribs an additional 10 to 15 min on an uncovered grill, brushing them with BBQ sauce and turning every 5 minutes.
Friday, February 6, 2015
Johnny Hoosier Brownies/ Texas Sheet Cake
Adrienne Poulsen (Jeff's mom)
Texas Sheet Cake
CAKE:
sift into bowl
2 cups sugar
2 cupsflour
1 tsp soda
1/2 tsp salt
Bring 2 sticks margarine, 4 T cocoa, 1 cup water to a boil and pour over dry ingredients
Add:
1/2 cup buttermilk
2 eggs
1 tsp vanilla
Bake in cookie sheet with sides at 350 for 15-20 min
FROSTING:
Melt 1 stick butter, add 6 T buttermilk and 4 T cocoa
Bring to boil then add 4-41/2 cups powdered sugar and 1 tsp vanilla
Make Frosting while cake is baking. Pour frosting over hot cake and put in refrigerator to cool.
Texas Sheet Cake
CAKE:
sift into bowl
2 cups sugar
2 cupsflour
1 tsp soda
1/2 tsp salt
Bring 2 sticks margarine, 4 T cocoa, 1 cup water to a boil and pour over dry ingredients
Add:
1/2 cup buttermilk
2 eggs
1 tsp vanilla
Bake in cookie sheet with sides at 350 for 15-20 min
FROSTING:
Melt 1 stick butter, add 6 T buttermilk and 4 T cocoa
Bring to boil then add 4-41/2 cups powdered sugar and 1 tsp vanilla
Make Frosting while cake is baking. Pour frosting over hot cake and put in refrigerator to cool.
Celebration Sugar Cookies
From Jenny Toronto
1 cup butter
2 cup sugar
2 eggs
1 cup sour cream
1 tsp vanilla
1/2 tsp vanilla
1/2 t baking soda
4 t baking powder
4 1/2 cup flour
1/2 t salt
Cream together butter and sugar. Add eggs and beat well. Add sour cream and vanilla. Sift dry ing together and add to creamed mix. Roll out dough on floured surface (mix 1/2 cup flour and 1/4 cup sugar). roll 1/2 inch thick. Bake 350 for 10-12 min.
*Dough rolls better when chilled!
1 cup butter
2 cup sugar
2 eggs
1 cup sour cream
1 tsp vanilla
1/2 tsp vanilla
1/2 t baking soda
4 t baking powder
4 1/2 cup flour
1/2 t salt
Cream together butter and sugar. Add eggs and beat well. Add sour cream and vanilla. Sift dry ing together and add to creamed mix. Roll out dough on floured surface (mix 1/2 cup flour and 1/4 cup sugar). roll 1/2 inch thick. Bake 350 for 10-12 min.
*Dough rolls better when chilled!
Lemon Bars
Aunt Rosina Grandma Grace's Sister
2 cups flour
1/2 cup powdered sugar
2 sticks butter (1 cup) or margarine
Mix throughly and pat into bottom of greased 9x13 baking pan.
Bake at 350 for 20-25 min or until slightly brown
Mix:
2 cups sugar
juice and grated rind of 2 lemons
4 T flour
4 eggs beaten
pinch of salt
Mix sugar juice and rind of lemons, flour eggs and salt. Pour over baked crust and return to oven and bake for an additional 20 min. Remove from oven and sprinkle with powdered sugar. Cut into squares.
*mom does not do the grated rind, just the juice!
2 cups flour
1/2 cup powdered sugar
2 sticks butter (1 cup) or margarine
Mix throughly and pat into bottom of greased 9x13 baking pan.
Bake at 350 for 20-25 min or until slightly brown
Mix:
2 cups sugar
juice and grated rind of 2 lemons
4 T flour
4 eggs beaten
pinch of salt
Mix sugar juice and rind of lemons, flour eggs and salt. Pour over baked crust and return to oven and bake for an additional 20 min. Remove from oven and sprinkle with powdered sugar. Cut into squares.
*mom does not do the grated rind, just the juice!
Thursday, February 5, 2015
Pumpkin Bars
Paula Deen
Food Network
Ingredients
Bars:
4 eggs
1 2/3 cups granulated sugar
1 cup vegetable oil
15 -ounce can pumpkin
2 cups sifted all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
Icing:
8 -ounce package cream cheese, softened
1/2 cup butter or margarine, softened
2 cups sifted confectioners' sugar
1 teaspoon vanilla extract
Directions
Preheat the oven to 350 degrees F.
Using an electric mixer at medium speed, combine the eggs, sugar, oil and pumpkin until light and fluffy. Stir together the flour, baking powder, cinnamon, salt and baking soda. Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth. Spread the batter into a greased 13 by 10-inch baking pan. Bake for 30 minutes. Let cool completely before frosting. Cut into bars.
To make the icing: Combine the cream cheese and butter in a medium bowl with an electric mixer until smooth. Add the sugar and mix at low speed until combined. Stir in the vanilla and mix again. Spread on cooled pumpkin bars.
Food Network
Ingredients
Bars:
4 eggs
1 2/3 cups granulated sugar
1 cup vegetable oil
15 -ounce can pumpkin
2 cups sifted all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
Icing:
8 -ounce package cream cheese, softened
1/2 cup butter or margarine, softened
2 cups sifted confectioners' sugar
1 teaspoon vanilla extract
Directions
Preheat the oven to 350 degrees F.
Using an electric mixer at medium speed, combine the eggs, sugar, oil and pumpkin until light and fluffy. Stir together the flour, baking powder, cinnamon, salt and baking soda. Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth. Spread the batter into a greased 13 by 10-inch baking pan. Bake for 30 minutes. Let cool completely before frosting. Cut into bars.
To make the icing: Combine the cream cheese and butter in a medium bowl with an electric mixer until smooth. Add the sugar and mix at low speed until combined. Stir in the vanilla and mix again. Spread on cooled pumpkin bars.
Spare Ribs Grandma Ione
5 pkg country spare ribs (boneless)
2 1/4 cup brown sugar
1 1/2 cup vinegar
2 chopped onions
32 oz ketchup plus 2 cups
2 T plus 2 tsp mustard
Bake ribs in oven uncovered for 1 hour at 375. Pour off grease, add all ingredients, mix and pour mix over ribs. Sprinkle onions on top.
Cover, turn oven to 350, cook 1 hour (250 degrees another hour)
Small Batch
2 pack or 3 pack spare ribs boneless
1 1/8 cup brown sugar
3/4 cup vinegar
1 chopped onion
16 oz plus 1 cup ketchup
1 T plus 1 tsp mustard
2 1/4 cup brown sugar
1 1/2 cup vinegar
2 chopped onions
32 oz ketchup plus 2 cups
2 T plus 2 tsp mustard
Bake ribs in oven uncovered for 1 hour at 375. Pour off grease, add all ingredients, mix and pour mix over ribs. Sprinkle onions on top.
Cover, turn oven to 350, cook 1 hour (250 degrees another hour)
Small Batch
2 pack or 3 pack spare ribs boneless
1 1/8 cup brown sugar
3/4 cup vinegar
1 chopped onion
16 oz plus 1 cup ketchup
1 T plus 1 tsp mustard
Caramels- Grandma Ione
2 cups sugar
2 cups light corn syrup
1 square butter
1 14.5 oz can evaporated milk
1/4 tsp soda
1 tsp vanilla
pinch of salt
(can add 1 cup pecans)
Bring sugar,syrup,butter to boil in heavy pan. Add soda to the milk and pour in a very small stream to sugar mixture. Stir every few minutes until candy reaches "softball" stage. Last 10 min (until 232 degrees) stir continuously. Remove from heat. Add vanilla; pour into buttered pan (9x13in). Cool. Cut in squares.
*20 min- 232 degrees.
Makes over 125 good size caramels
2 cups light corn syrup
1 square butter
1 14.5 oz can evaporated milk
1/4 tsp soda
1 tsp vanilla
pinch of salt
(can add 1 cup pecans)
Bring sugar,syrup,butter to boil in heavy pan. Add soda to the milk and pour in a very small stream to sugar mixture. Stir every few minutes until candy reaches "softball" stage. Last 10 min (until 232 degrees) stir continuously. Remove from heat. Add vanilla; pour into buttered pan (9x13in). Cool. Cut in squares.
*20 min- 232 degrees.
Makes over 125 good size caramels
Kyoto Teriyaki Sauce
From Erin Bunting
1 cup water
2/3 cup soy sauce
2/3 cup sugar
pinch of garlic
pinch of ginger
tapioca or corn starch
Boil water, add sugar until dissolved, add soy sauce and garlic. Make cornstarch mixture (mix water and cornstarch) add to boiling water
Boil until clear and thickened. Stir constantly
*As the sauce cools it will thicken a little bit more
Great on steak, chicken, fish or rice.
1 cup water
2/3 cup soy sauce
2/3 cup sugar
pinch of garlic
pinch of ginger
tapioca or corn starch
Boil water, add sugar until dissolved, add soy sauce and garlic. Make cornstarch mixture (mix water and cornstarch) add to boiling water
Boil until clear and thickened. Stir constantly
*As the sauce cools it will thicken a little bit more
Great on steak, chicken, fish or rice.
Sugar Cookies - Adriennes Box
1 cup sugar
1 cup butter
3 eggs
1/8 tsp lamon extract
2 tsp vanilla
3 1/2 cups flour
3 tsp baking powder
Cream sugar and butter, add flavorings. Add eggs, flour, dry ingredients and chill in fridge. Bake 350 for 7 mins
1 cup butter
3 eggs
1/8 tsp lamon extract
2 tsp vanilla
3 1/2 cups flour
3 tsp baking powder
Cream sugar and butter, add flavorings. Add eggs, flour, dry ingredients and chill in fridge. Bake 350 for 7 mins
Orange Julius
Jeffery Poulsen Famous Orange Julius
(I remember this when he would babysit us and I hoped he would make it, its so refreshing)
1/2 can OJ concentrate
1,2 cup sugar
1 cup milk
1 cup water
1/4 tsp vanilla
ice cubes to desired thickness
Blend in Blender
(I remember this when he would babysit us and I hoped he would make it, its so refreshing)
1/2 can OJ concentrate
1,2 cup sugar
1 cup milk
1 cup water
1/4 tsp vanilla
ice cubes to desired thickness
Blend in Blender
Wednesday, February 4, 2015
Macaroni Salad
Grandma Heiner's
(Scotts Favorite Pasta Salad, Seriously!!!)
8 oz shell a roni salad pasta
2 can small shrimp, drained
6 oz can black olives sliced
1/2 bottle miracle whip
1 lg onion chopped
salt to taste
Cook pasta until tender drain and cool.
Assemble salad:
Put some pasta in bottom of salad bowl. Sprinkle with salt, add some onion, some shrimp, some olives, some miracle whip. Keep doing these layers util all is used. Use enough miracle whip to make a moist salad. Fold together lightly. Refrigerate.
*Best if made a day ahead or at least 8 hrs ahead for flavors to blend!
(Scotts Favorite Pasta Salad, Seriously!!!)
8 oz shell a roni salad pasta
2 can small shrimp, drained
6 oz can black olives sliced
1/2 bottle miracle whip
1 lg onion chopped
salt to taste
Cook pasta until tender drain and cool.
Assemble salad:
Put some pasta in bottom of salad bowl. Sprinkle with salt, add some onion, some shrimp, some olives, some miracle whip. Keep doing these layers util all is used. Use enough miracle whip to make a moist salad. Fold together lightly. Refrigerate.
*Best if made a day ahead or at least 8 hrs ahead for flavors to blend!
Lemon Bunt Cake
Sandy Heiner Recipe
1 pkg yellow cake mix
1 pkg instant lemon pudding
2/3 cup oil
3/4 cup water
4 eggs
2 T flour
Beat together for 10 full minutes at 6-7 speed. Grease pan with spray. Bake at 350 for 40-50 minutes. Let cool 10 minutes and glaze
Glaze:
Juice of orange
Juice of lemon
1 1/3 cup powdered sugar
1 pkg yellow cake mix
1 pkg instant lemon pudding
2/3 cup oil
3/4 cup water
4 eggs
2 T flour
Beat together for 10 full minutes at 6-7 speed. Grease pan with spray. Bake at 350 for 40-50 minutes. Let cool 10 minutes and glaze
Glaze:
Juice of orange
Juice of lemon
1 1/3 cup powdered sugar
Cranberry Salad
Grandma Heiners (Dougs Favorite)
3 cups miniature marshmellows
2 cups fresh cranberries ground
3/4 cup sugar
Combine and let stand in frog overnight.
1/4 t salt
1 cup green grapes
2 cups tart apples cut into small pieces-leave skins on
1/2 c walnuts chopped
1 cup whipped cream (whipped)
Fold all together and chill!
3 cups miniature marshmellows
2 cups fresh cranberries ground
3/4 cup sugar
Combine and let stand in frog overnight.
1/4 t salt
1 cup green grapes
2 cups tart apples cut into small pieces-leave skins on
1/2 c walnuts chopped
1 cup whipped cream (whipped)
Fold all together and chill!
Sesame Green Beans with Mushrooms and Chestnuts
Sandy Heiner Recipe
5 oz button mushrooms sliced
2 tsp canola oil
2 tsp sesame oil
3/4 lb green beans ends trimmed
1 small can of sliced water chestnuts (liquid drained)
2 small cloves of garlic, minced
2 T water
4 tsp soy sauce
2 tsp sugar
salt and pepper to taste
sesame seeds
Directions:
Preheat the olive and sesame oil in large skillet over medium heat. Add mushrooms and let them sit for 2 min before flipping them to brown on the other side for 2 min. Add garlic green beans and water chestnuts; season with salt and pepper. Combine water, soy sauce, sugar, salt and pepper to taste, mix well. Pour sauce into the pan and cook the green bean mixture for 3-4 min until green beans are tender. Remove from heat and sprinkle sesame seeds on top. Enjoy!
5 oz button mushrooms sliced
2 tsp canola oil
2 tsp sesame oil
3/4 lb green beans ends trimmed
1 small can of sliced water chestnuts (liquid drained)
2 small cloves of garlic, minced
2 T water
4 tsp soy sauce
2 tsp sugar
salt and pepper to taste
sesame seeds
Directions:
Preheat the olive and sesame oil in large skillet over medium heat. Add mushrooms and let them sit for 2 min before flipping them to brown on the other side for 2 min. Add garlic green beans and water chestnuts; season with salt and pepper. Combine water, soy sauce, sugar, salt and pepper to taste, mix well. Pour sauce into the pan and cook the green bean mixture for 3-4 min until green beans are tender. Remove from heat and sprinkle sesame seeds on top. Enjoy!
Sandy's Pilaf
1 cube butter
2 coils vermicellis
1 3/4 cup rice
Melt butter in pan. Add rice and vermicelli's noodles (Break them up with your hands). Brown in butter.
Add:
2 cans chicken broth
Bring to boil
Cook on low covered for 20min, 30 min if doubled recipe.
*While the rice and noodles are cooking Sandy sautés some mushrooms in butter to add to the mixture right before serving!
*If rice is undercooked add more broth till rice is cooked.
2 coils vermicellis
1 3/4 cup rice
Melt butter in pan. Add rice and vermicelli's noodles (Break them up with your hands). Brown in butter.
Add:
2 cans chicken broth
Bring to boil
Cook on low covered for 20min, 30 min if doubled recipe.
*While the rice and noodles are cooking Sandy sautés some mushrooms in butter to add to the mixture right before serving!
*If rice is undercooked add more broth till rice is cooked.
Orange Rolls
Grandma Grace's Rolls from Abby Wagstaff
2 pkg dry yeast dissolved in 1/4 cup warm water
1/2 cup butter, butter flavored shortening or 1 cube margarine, melted
3 eggs well beaten
1/2 cup sugar
4 1/2 cups flour
2 tsp salt
1 cup warm water
Orange Sauce:
1/2 cup butter
1 grated orange
1/2 cup sugar
Dissolve yeast and let stand 10 min. Stir in beaten eggs. Add 2 1/2 cups flour, 1 cup warm water, shortening, sugar and salt. Add remaining flour to make soft dough; cover and refrigerate overnight. Three hours before baking divide dough in half. Roll out half and spread sauce over dough. (Can put grated orange straight onto the dough instead of in the sauce). Roll up like a jelly roll. Cut in 1 inch slives; let raise 3 hours uncovered (on cookie sheet or muffin tin)
Bake at 350 for 10-12 min. Glaze out of oven with squeezed orange liquid and powdered sugar.
* Place in muffin tin to raise for a muffin shaped roll or on cookie sheet for a more cinnamon type roll
* Can replace orange sauce with homemade jam
* For cinnamon rolls melt butter spread over dough then sprinkle with cinnamon sugar mix.
*to prevent burning in the muffin tins, only use a small amount of sauce in the filling. Do not overfill.
2 pkg dry yeast dissolved in 1/4 cup warm water
1/2 cup butter, butter flavored shortening or 1 cube margarine, melted
3 eggs well beaten
1/2 cup sugar
4 1/2 cups flour
2 tsp salt
1 cup warm water
Orange Sauce:
1/2 cup butter
1 grated orange
1/2 cup sugar
Dissolve yeast and let stand 10 min. Stir in beaten eggs. Add 2 1/2 cups flour, 1 cup warm water, shortening, sugar and salt. Add remaining flour to make soft dough; cover and refrigerate overnight. Three hours before baking divide dough in half. Roll out half and spread sauce over dough. (Can put grated orange straight onto the dough instead of in the sauce). Roll up like a jelly roll. Cut in 1 inch slives; let raise 3 hours uncovered (on cookie sheet or muffin tin)
Bake at 350 for 10-12 min. Glaze out of oven with squeezed orange liquid and powdered sugar.
* Place in muffin tin to raise for a muffin shaped roll or on cookie sheet for a more cinnamon type roll
* Can replace orange sauce with homemade jam
* For cinnamon rolls melt butter spread over dough then sprinkle with cinnamon sugar mix.
*to prevent burning in the muffin tins, only use a small amount of sauce in the filling. Do not overfill.
Applebee's Oriental Chicken Salad
Dressing:
3 T honey
1 1/2 T rice wine vinegar
1/4 cup mayo
1 tsp Dijon mustard
1/8 tsp sesame oil
Salad
2-4 cups vegetable oil for frying
1 egg
1/2 cup milk
1/2 cup flour
1/2 cup cornflake crumbs
1 tsp salt
1/4 tsp pepper
1 bonesless skinless breast half
3 cups chopped romain lettuce
1 cup chopped red cabbage
1 cup chopped napa cabbage
1/2 cup shredded carrot
1 green onion sliced
1 T sliced almonds
1/3 cup chow mein noodles
Combine dressing ingredients in small bowl, blend and refrigerate. Preheat oil in pan, beat together egg and milk and in another bowl combine flour cornflake crumbs and salt and pepper. Dip chicken in milk mixture then crumbs and fry until golden and cooked thoroughly. Cut chicken into bite size chucks and mix salad ingredients together. Serve with dressing on the side!
3 T honey
1 1/2 T rice wine vinegar
1/4 cup mayo
1 tsp Dijon mustard
1/8 tsp sesame oil
Salad
2-4 cups vegetable oil for frying
1 egg
1/2 cup milk
1/2 cup flour
1/2 cup cornflake crumbs
1 tsp salt
1/4 tsp pepper
1 bonesless skinless breast half
3 cups chopped romain lettuce
1 cup chopped red cabbage
1 cup chopped napa cabbage
1/2 cup shredded carrot
1 green onion sliced
1 T sliced almonds
1/3 cup chow mein noodles
Combine dressing ingredients in small bowl, blend and refrigerate. Preheat oil in pan, beat together egg and milk and in another bowl combine flour cornflake crumbs and salt and pepper. Dip chicken in milk mixture then crumbs and fry until golden and cooked thoroughly. Cut chicken into bite size chucks and mix salad ingredients together. Serve with dressing on the side!
Independence Pasta
1 box penne pasta
grape tomatoes
1/2 red onion
mozzarella cheese
chicken breasts
Cardini's Ceasar Salad Dressing
Basil
1/4 cup freshly grated parmesan cheese
Prepare pasta, cut chicken in strips or cubes and marinate in Ceasar dressing. Grill chicken, cut tomatoes in half, cut basil in strips.
Combine pasta, tomatoes, onions, basil mozerella and parmesan cheese. Add more dressing, salt, pepper, and serve!!!
grape tomatoes
1/2 red onion
mozzarella cheese
chicken breasts
Cardini's Ceasar Salad Dressing
Basil
1/4 cup freshly grated parmesan cheese
Prepare pasta, cut chicken in strips or cubes and marinate in Ceasar dressing. Grill chicken, cut tomatoes in half, cut basil in strips.
Combine pasta, tomatoes, onions, basil mozerella and parmesan cheese. Add more dressing, salt, pepper, and serve!!!
Hawaiian Chicken
Submitted by Christen Lucia
Chicken breasts
bacon slices cooked and crumbled
cheddar cheese grated
1/4 cup diced green onions
pineapples rings or tidbits
Oriental Marinade:
1/2 cup soy sauce
3 T water
2 T vinegar
1 T vegetable oil
1 tsp sugar
1/4 tsp ginger
garlic powder to taste
Marinate chicken for 2-10 hours. Drain off marinade. Broil or grill chicken. Place chicken in 9x13 pyrex dish top with pineapple, cheese, bacon and green onions. Broil until cheese is melted and bubbly.
Chicken breasts
bacon slices cooked and crumbled
cheddar cheese grated
1/4 cup diced green onions
pineapples rings or tidbits
Oriental Marinade:
1/2 cup soy sauce
3 T water
2 T vinegar
1 T vegetable oil
1 tsp sugar
1/4 tsp ginger
garlic powder to taste
Marinate chicken for 2-10 hours. Drain off marinade. Broil or grill chicken. Place chicken in 9x13 pyrex dish top with pineapple, cheese, bacon and green onions. Broil until cheese is melted and bubbly.
Creamy Chicken Noodle Soup
Tracy Byes (Carlie neighbor)
This is a delicious creamy chicken noodle soup!!
4 chicken breasts, chopped
2 quarts water
6-8 carrots chopped
6-8 celery chopped
1 bunch green onions sliced
3-4 T parsley
egg noodles
2 cans cream of chicken soup
2 quarts milk
1 stick butter
1/2 heaping cup flour
1 pkg frozen peas
Bouillon to taste *Traci swears by soup base instead 1/4 cup
In large pan cook the chicken breasts in the 2 quarts water. Remove cooked chicken and save water. Add carrot, celery, green onions and parsley to water and simmer for about 7 minutes. Add noodles to mixture and continue cooking until noodles and vegetables are cooked.
In separate bowl mix cream of chicken soup and 2 quarts milk. Add to broth mixture. Make roux by adding melted butter and flour together. Add roux to soup mixture and stir until thickened. Add bouillon or soup base to taste. Stir in frozen peas and continue stirring until peas are done.
*I buy the chicken soup base sold at Costco
* Use a large pot- this recipe makes a lot.
This is a delicious creamy chicken noodle soup!!
4 chicken breasts, chopped
2 quarts water
6-8 carrots chopped
6-8 celery chopped
1 bunch green onions sliced
3-4 T parsley
egg noodles
2 cans cream of chicken soup
2 quarts milk
1 stick butter
1/2 heaping cup flour
1 pkg frozen peas
Bouillon to taste *Traci swears by soup base instead 1/4 cup
In large pan cook the chicken breasts in the 2 quarts water. Remove cooked chicken and save water. Add carrot, celery, green onions and parsley to water and simmer for about 7 minutes. Add noodles to mixture and continue cooking until noodles and vegetables are cooked.
In separate bowl mix cream of chicken soup and 2 quarts milk. Add to broth mixture. Make roux by adding melted butter and flour together. Add roux to soup mixture and stir until thickened. Add bouillon or soup base to taste. Stir in frozen peas and continue stirring until peas are done.
*I buy the chicken soup base sold at Costco
* Use a large pot- this recipe makes a lot.
Pork Chop Marinade
Dani Vest
1 TBSP Soy Sauce
1TBSP olive oil
1 TBSP Worcestershire sauce
1 tsp lemon juice
2 TBSP brown sugar
2 TBSP ketchup
2-4 pork chops
Combine ingredients and freeze.
To Cook
1. Thaw meat thoroughly
2. Set oven to 350.
3. Cover meat and cook for around an hour.
4. Uncover and broil for 5 minutes to caramelize.
__________________________________________
1 TBSP Soy Sauce
1TBSP olive oil
1 TBSP Worcestershire sauce
1 tsp lemon juice
2 TBSP brown sugar
2 TBSP ketchup
2-4 pork chops
Combine ingredients and freeze.
To Cook
1. Thaw meat thoroughly
2. Set oven to 350.
3. Cover meat and cook for around an hour.
4. Uncover and broil for 5 minutes to caramelize.
__________________________________________
Pork Loin
Dani Vest
1/3 c Soy Sauce
1/4 c Red Wine Vinegar
Juice of 1 lemon
1-2 tsp Worcestershire sauce
1-2 tsp fresh parsley
2 tsp dried mustard
4 cloves garlic (smashed so flavor easily absorbed)
kosher salt and black pepper
Pork Loin (not the gigantic one you see at Costco, the smaller ones)
Combine ingredients and freeze.
To Cook
1. Thaw meat thoroughly
2. Grill until internal temperature reaches 160 degrees. (pork can be a tad pink and still be safe to eat)
1/3 c Soy Sauce
1/4 c Red Wine Vinegar
Juice of 1 lemon
1-2 tsp Worcestershire sauce
1-2 tsp fresh parsley
2 tsp dried mustard
4 cloves garlic (smashed so flavor easily absorbed)
kosher salt and black pepper
Pork Loin (not the gigantic one you see at Costco, the smaller ones)
Combine ingredients and freeze.
To Cook
1. Thaw meat thoroughly
2. Grill until internal temperature reaches 160 degrees. (pork can be a tad pink and still be safe to eat)
Beef Stew
Dani Vest
1 pkg stew meat
1 pkg baby carrots
rutabega/red potatoes - diced
pearl onions
frozen corn
frozen peas
beef broth - I use 2 32oz cartons
garlic (I used crushed garlic from a jar)
tomato paste
Red wine or cooking wine
sugar
kosher salt
pepper
flour
1. In a ziploc, combine the stew meat with salt, pepper and a bit of flour (just to coat the meat)
2. In a dutch oven/soup pot, heat olive oil (or ghee) with the garlic. Sear the stew meat until it has a nice brown crust.
3. Remove stew meat and deglaze the pan with the wine. (Make sure you scrape all the bits off the bottom of the pan! ) Continue boiling until liquid has reduced down to a few TBSP and is thick and syrupy. **Don't stress if this doesn't happen. You just want the alcohol to be cooked out.
4. Add the beef broth, vegetables and stew meat.
5. Use the tomato paste, salt, sugar, pepper, more garlic and other seasonings to enhance the broth until you like the flavor. Sorry I'm not more specific. There is no exact way.
6. Once you like the taste, let it simmer for 2+ hours until the veggies and meat is tender.
7. Pour into freezer bags and freeze.
1 pkg stew meat
1 pkg baby carrots
rutabega/red potatoes - diced
pearl onions
frozen corn
frozen peas
beef broth - I use 2 32oz cartons
garlic (I used crushed garlic from a jar)
tomato paste
Red wine or cooking wine
sugar
kosher salt
pepper
flour
1. In a ziploc, combine the stew meat with salt, pepper and a bit of flour (just to coat the meat)
2. In a dutch oven/soup pot, heat olive oil (or ghee) with the garlic. Sear the stew meat until it has a nice brown crust.
3. Remove stew meat and deglaze the pan with the wine. (Make sure you scrape all the bits off the bottom of the pan! ) Continue boiling until liquid has reduced down to a few TBSP and is thick and syrupy. **Don't stress if this doesn't happen. You just want the alcohol to be cooked out.
4. Add the beef broth, vegetables and stew meat.
5. Use the tomato paste, salt, sugar, pepper, more garlic and other seasonings to enhance the broth until you like the flavor. Sorry I'm not more specific. There is no exact way.
6. Once you like the taste, let it simmer for 2+ hours until the veggies and meat is tender.
7. Pour into freezer bags and freeze.
Turkey Meatballs with Sauce
From Dani Vest
Meatballs
3 TBSP olive oil
2 oz pancetta, finely diced
1/2 yellow onion, finely diced
1 lb ground turkey (I buy 99% lean)
1/2 C freshly grated Romano cheese (optional)
1/4 C fresh flat leaf (Italian) parsley
1/4 C plain bread crumbs
1/4 C chopped sun-dried tomatoes
2 eggs, lightly beaten
salt
black pepper
1. Preheat oven to 450
2. Heat olive oil in a medium, heavy skillet over medium heat. Add the pancetta and cook for 2 minutes. Add the onion and continue to cook until the pancetta is crisp and the onion is tender, about 4 minutes more. Remove from the heat.
3. In a large bowl, combine the pancetta/onion mixture with the remaining meatball ingredients and stir to combine.
4. Form the turkey mixture into balls about 2 inches in diameter, using about 2 TBSP for each, and place on a foil-lined and greased baking sheet.
5. Bake for 20 minutes
Sauce
1 large can whole tomatoes
2 garlic cloves - smashed and minced
chopped fresh flat leaf parsley
1 can tomato paste
salt
pepper
dried basil
sugar or honey
Combine ingredients to suit your taste as a pasta sauce.
*** Combine the sauce and meatballs and freeze in freezer bags. ***
Meatballs
3 TBSP olive oil
2 oz pancetta, finely diced
1/2 yellow onion, finely diced
1 lb ground turkey (I buy 99% lean)
1/2 C freshly grated Romano cheese (optional)
1/4 C fresh flat leaf (Italian) parsley
1/4 C plain bread crumbs
1/4 C chopped sun-dried tomatoes
2 eggs, lightly beaten
salt
black pepper
1. Preheat oven to 450
2. Heat olive oil in a medium, heavy skillet over medium heat. Add the pancetta and cook for 2 minutes. Add the onion and continue to cook until the pancetta is crisp and the onion is tender, about 4 minutes more. Remove from the heat.
3. In a large bowl, combine the pancetta/onion mixture with the remaining meatball ingredients and stir to combine.
4. Form the turkey mixture into balls about 2 inches in diameter, using about 2 TBSP for each, and place on a foil-lined and greased baking sheet.
5. Bake for 20 minutes
Sauce
1 large can whole tomatoes
2 garlic cloves - smashed and minced
chopped fresh flat leaf parsley
1 can tomato paste
salt
pepper
dried basil
sugar or honey
Combine ingredients to suit your taste as a pasta sauce.
*** Combine the sauce and meatballs and freeze in freezer bags. ***
Steak Fajitas
Carlie's Friend Dani Vest Freezer Meals
The Marinade
1/2 C orange juice
1/8 C olive oil 2 limes, zested and juiced
3 tablespoons brown sugar
3 cloves garlic, minced
1 tsp dried oregano
1/2 tsp chili powder
1/2 tsp kosher salt
1 (12 to 16-ounce) skirt or flank steak OR 2 big sirloins **this can also be done with chicken
1. Combine marinade in a ziploc or freezer bag. Add meat. Freeze.
To Cook
1. Thaw meat thoroughly and do not discard marinade!
2. Grill 4-5 minutes each side. Do not overcook flank steak, it will be very tough! Let sit for 10 minutes and then cut against the grain.
3. Boil marinade until it has reduced down to a TBSP or two. It should be syrup-y. Spoon over cooked, cut meat.
4. Serve with taco garnishings. (salsa, guacamole, sour cream, cilantro, onions, tomatoes etc...)
The Marinade
1/2 C orange juice
1/8 C olive oil 2 limes, zested and juiced
3 tablespoons brown sugar
3 cloves garlic, minced
1 tsp dried oregano
1/2 tsp chili powder
1/2 tsp kosher salt
1 (12 to 16-ounce) skirt or flank steak OR 2 big sirloins **this can also be done with chicken
1. Combine marinade in a ziploc or freezer bag. Add meat. Freeze.
To Cook
1. Thaw meat thoroughly and do not discard marinade!
2. Grill 4-5 minutes each side. Do not overcook flank steak, it will be very tough! Let sit for 10 minutes and then cut against the grain.
3. Boil marinade until it has reduced down to a TBSP or two. It should be syrup-y. Spoon over cooked, cut meat.
4. Serve with taco garnishings. (salsa, guacamole, sour cream, cilantro, onions, tomatoes etc...)
Taco Beef Soup
Source: Essential Mormon Cookbook
1 pound ground beef
½ cup chopped onion
3 cups water
1 (26 oz) can stewed tomatoes undrained
1 (16oz) cans kidney beans undrained
1 (16oz) can tomato sauce
1 (1.5oz) envelope taco seasoning mix
We also add:
1 can corn
1 can green beans
In a large saucepan brown meat and onion. Add water, stewed tomatoes, kidney beans, tomato sauce, corn, green beans, taco seasoning. Simmer, covered for at least 15 minutes.
Toppings:
Cheddar cheese grated
Chopped tomatoes
Chopped green onions
Corn chips
Sour cream
Makes 6 servings.
Chocolate Rolo Cookies
Source: “I don’t cook syndrome”
1 (18.25oz) chocolate cake mix
½ cup butter or margarine, softened
1 egg
1 (13 oz) package Rolo candies
Heat oven to 375. In a large bowl, mix together cake mix, butter, and egg. It will seem dry but keep mixing. Form dough around a rolo and make into a ball that just covers the rolo. Place on a greased or sprayed cookie sheet and bake 9-10min. do not overbake!!
Makes 4 ½ to 5 dozen cookies.
Cousins Corn Bread
Source: Essential Mormon cookbook
½ cup butter or margarine, room temperature
1 cup sugar
2 eggs
1 cup yellow cornmeal
1 ½ cups flour
2 tsp baking powder
½ tsp salt
1 ½ cups milk
Cream butter, sugar, and eggs. In a separate bowl blend cornmeal, flour, baking powder, and salt. Combine creamed mixture, dry mixture, and milk. Blend. Bake in a greased 8x8 inch pan at 375 for 35-40 minutes. Makes 6 servings.
* You can also place in muffin tin for cornbread muffins.
Honey butter: A little bit of honey, butter softened, and powdered sugar. Beat together!
Pumpkin Bread
By Adrienne Poulsen (From Kori Anderson)
Great recipe to make mini loaves as neighbor gifts at xmas
1 (15 oz) can of Pumpkin
4 eggs
2/3 cup water
1 cup Oil
3 cups Sugar (can decrease to 1 1/2 cups sugar)
1 tsp All Spice
2 tsp salt
1 tsp Cloves
3 ½ cups Flour
2 tsp Baking Soda
½ tsp Baking Powder
1 tsp Cinnamon
1 bag Chocolate Chips
Combine the wet ingredients.
Add the dry ingredients.
Bake at 325º F for an hour.
Makes 2 loaves.
Great recipe to make mini loaves as neighbor gifts at xmas
1 (15 oz) can of Pumpkin
4 eggs
2/3 cup water
1 cup Oil
3 cups Sugar (can decrease to 1 1/2 cups sugar)
1 tsp All Spice
2 tsp salt
1 tsp Cloves
3 ½ cups Flour
2 tsp Baking Soda
½ tsp Baking Powder
1 tsp Cinnamon
1 bag Chocolate Chips
Combine the wet ingredients.
Add the dry ingredients.
Bake at 325º F for an hour.
Makes 2 loaves.
Honey Lime Enchiladas
Recipe source: Kitchen café blog
1.5 lbs pork or chicken, cooked and shredded
Sauce:
1/3 c honey
1/4 c lime juice
1 Tb chili powder
1/2 tsp garlic powder
2 (10 oz) cans green enchilada sauce
equal parts mixed together of: mozzarella cheese, shredded cheddar cheese, flour tortillas
-Mix together sauce ingredients then add to shredded pork or chicken. Let the sauce soak into the meat for about 30 minutes.
-Lightly spray 2 pans with non-stick baking spray. (I usually use one 9x13 and one 9x9 but it may vary with how thick you stuff your enchiladas) Pour green enchilada sauce into pans to coat the entire bottom. Fill tortillas with shredded meat and desired amount of cheese. Roll and place in dish.
-Pour remainder of sauce over enchiladas and sprinkle more cheese on top - don't be stingy! (I sometimes use more like 1 1/2 cans- you can freeze left over enchilada sauce in a baggy.)
-Bake uncovered at 350 degrees for 30 minutes. Then turn on broiler and place enchiladas nearer the top of oven. Let it broil until cheese is slightly brown and crispy. It is now time to WOW your family!!
*I mix the enchilada sauce with a little cream then pour over the top. It makes a creamy sauce which is delicious!!!
1.5 lbs pork or chicken, cooked and shredded
Sauce:
1/3 c honey
1/4 c lime juice
1 Tb chili powder
1/2 tsp garlic powder
2 (10 oz) cans green enchilada sauce
equal parts mixed together of: mozzarella cheese, shredded cheddar cheese, flour tortillas
-Mix together sauce ingredients then add to shredded pork or chicken. Let the sauce soak into the meat for about 30 minutes.
-Lightly spray 2 pans with non-stick baking spray. (I usually use one 9x13 and one 9x9 but it may vary with how thick you stuff your enchiladas) Pour green enchilada sauce into pans to coat the entire bottom. Fill tortillas with shredded meat and desired amount of cheese. Roll and place in dish.
-Pour remainder of sauce over enchiladas and sprinkle more cheese on top - don't be stingy! (I sometimes use more like 1 1/2 cans- you can freeze left over enchilada sauce in a baggy.)
-Bake uncovered at 350 degrees for 30 minutes. Then turn on broiler and place enchiladas nearer the top of oven. Let it broil until cheese is slightly brown and crispy. It is now time to WOW your family!!
*I mix the enchilada sauce with a little cream then pour over the top. It makes a creamy sauce which is delicious!!!
Hawaiian Haystacks
1 can of cream of chicken soup
1 cup sour cream
½ cube butter
1 cup milk
4 chicken breasts (boiled and cubed)
Toppings-
tomatoes, frozen peas, pineapple tidbits, carrots, green onions
Directions
Mix soup, sour cream, butter, and milk, heat on the stove. Add chicken, serve over rice. Top with the toppings of your choice!
1 cup sour cream
½ cube butter
1 cup milk
4 chicken breasts (boiled and cubed)
Toppings-
tomatoes, frozen peas, pineapple tidbits, carrots, green onions
Directions
Mix soup, sour cream, butter, and milk, heat on the stove. Add chicken, serve over rice. Top with the toppings of your choice!
Zuppa Tuscan Soup Olive Garden
This recipe is similar to a soup served at the Olive Garden.
1 (16-ounce) package mild or spicy Italian sausage links *
6 slices bacon
1 medium onion, chopped (about 3/4 cup)
2 to 3 garlic cloves, finely minced
1 quart water
2 tablespoons chicken base or instant bouillon granules
2 medium all-purpose potatoes, cut into 1/4-inch-thick slices
2 cups shredded kale
1/8 to 1/4 teaspoon crushed red pepper (optional)
1/3 cup heavy whipping cream
In a large cooking pot or Dutch oven, cook sausage links over medium-high heat until done, about 12 to 15 minutes, turning to brown all sides. Remove from pan; bias-slice sausages into 1/2-inch slices; set aside. Drain fat.
In same cooking pot, fry bacon until crisp; remove; drain on paper towels; crumble and set aside. Drain all but 1 tablespoon bacon fat from pot.
Add onions to same cooking pot and cook over medium heat until softened. Add garlic and cook for 1 minute. Add the water, chicken base and potatoes. Bring to boiling, reduce heat and simmer, covered, for 15 minutes or until potatoes are tender.
Return the cooked sausage and crumbled bacon to the pot. Add the kale and crushed red pepper, if using, and simmer for 4 minutes. Stir in the cream and cook until heated through, without boiling. Serve hot.
Makes 4 to 6 servings.
* An easier option would be to substitute with 1 pound bulk Italian sausage, crumble and cook until done; drain fat, set aside and continue with recipe as directed.
1 (16-ounce) package mild or spicy Italian sausage links *
6 slices bacon
1 medium onion, chopped (about 3/4 cup)
2 to 3 garlic cloves, finely minced
1 quart water
2 tablespoons chicken base or instant bouillon granules
2 medium all-purpose potatoes, cut into 1/4-inch-thick slices
2 cups shredded kale
1/8 to 1/4 teaspoon crushed red pepper (optional)
1/3 cup heavy whipping cream
In a large cooking pot or Dutch oven, cook sausage links over medium-high heat until done, about 12 to 15 minutes, turning to brown all sides. Remove from pan; bias-slice sausages into 1/2-inch slices; set aside. Drain fat.
In same cooking pot, fry bacon until crisp; remove; drain on paper towels; crumble and set aside. Drain all but 1 tablespoon bacon fat from pot.
Add onions to same cooking pot and cook over medium heat until softened. Add garlic and cook for 1 minute. Add the water, chicken base and potatoes. Bring to boiling, reduce heat and simmer, covered, for 15 minutes or until potatoes are tender.
Return the cooked sausage and crumbled bacon to the pot. Add the kale and crushed red pepper, if using, and simmer for 4 minutes. Stir in the cream and cook until heated through, without boiling. Serve hot.
Makes 4 to 6 servings.
* An easier option would be to substitute with 1 pound bulk Italian sausage, crumble and cook until done; drain fat, set aside and continue with recipe as directed.
Guacamole
Laurel's Guacamole Recipe: From Sandy Heiner
1/2 cup chopped cilantro
1 garlic clove minced
1/2 cup red onion finely diced
3 Tbsp. fresh lime juice (about 3 limes)
1/4 tsp. crushed red pepper flakes
1/2 tsp. salt (or more to taste)
1 small tomato finely diced
4-5 large avocados
Mix all ingredients together with potato masher to mush the avocados and leave them slightly chunky. Make this recipe immediately before you want to serve it. Enjoy!
1/2 cup chopped cilantro
1 garlic clove minced
1/2 cup red onion finely diced
3 Tbsp. fresh lime juice (about 3 limes)
1/4 tsp. crushed red pepper flakes
1/2 tsp. salt (or more to taste)
1 small tomato finely diced
4-5 large avocados
Mix all ingredients together with potato masher to mush the avocados and leave them slightly chunky. Make this recipe immediately before you want to serve it. Enjoy!
Lemon Fusilli with Arugula Pasta
Kathy Giauque
2006, Barefoot Contessa at Home
Ingredients
1 tablespoon good olive oil
1 tablespoon minced garlic (2 cloves)
2 cups heavy cream
3 lemons
Kosher salt and freshly ground black pepper
1 bunch broccoli
1 pound dried fusilli pasta
1/2 pound baby arugula (or 2 bunches of common arugula, leaves cut in thirds)
1/2 cup freshly grated Parmesan
1 pint grape or cherry tomatoes, halved
Direction:
Heat the olive oil in a medium saucepan over medium heat, add the garlic, and cook for 60 seconds. Add the cream, the zest from 2 lemons, the juice of 2 lemons, 2 teaspoons of salt, and 1 teaspoon of pepper. Bring to a boil, then lower the heat andsimmer for 15 to 20 minutes, until it starts to thicken.
Meanwhile, cut the broccoli in florets and discard the stem. Cook the florets in a pot of boiling salted water for 3 to 5 minutes, until tender but still firm. Drain the broccoli and run under cold water to stop the cooking. Set aside.
Bring a large pot of water to a boil, add 1 tablespoon of salt and the pasta, and cook according to the directions on the package, about 12 minutes, stirring occasionally. Drain the pasta in acolander and place it back into the pot. Immediately add the cream mixture and cook it over medium-low heat for 3 minutes, until most of the sauce has been absorbed in the pasta. Pour the hot pasta into a large bowl, add the arugula, Parmesan, tomatoes, and cooked broccoli. Cut the last lemon in half lengthwise, slice it 1/4-inch thick crosswise, and add it to the pasta. Toss well, season to taste, and serve hot.
2006, Barefoot Contessa at Home
Ingredients
1 tablespoon good olive oil
1 tablespoon minced garlic (2 cloves)
2 cups heavy cream
3 lemons
Kosher salt and freshly ground black pepper
1 bunch broccoli
1 pound dried fusilli pasta
1/2 pound baby arugula (or 2 bunches of common arugula, leaves cut in thirds)
1/2 cup freshly grated Parmesan
1 pint grape or cherry tomatoes, halved
Direction:
Heat the olive oil in a medium saucepan over medium heat, add the garlic, and cook for 60 seconds. Add the cream, the zest from 2 lemons, the juice of 2 lemons, 2 teaspoons of salt, and 1 teaspoon of pepper. Bring to a boil, then lower the heat andsimmer for 15 to 20 minutes, until it starts to thicken.
Meanwhile, cut the broccoli in florets and discard the stem. Cook the florets in a pot of boiling salted water for 3 to 5 minutes, until tender but still firm. Drain the broccoli and run under cold water to stop the cooking. Set aside.
Bring a large pot of water to a boil, add 1 tablespoon of salt and the pasta, and cook according to the directions on the package, about 12 minutes, stirring occasionally. Drain the pasta in acolander and place it back into the pot. Immediately add the cream mixture and cook it over medium-low heat for 3 minutes, until most of the sauce has been absorbed in the pasta. Pour the hot pasta into a large bowl, add the arugula, Parmesan, tomatoes, and cooked broccoli. Cut the last lemon in half lengthwise, slice it 1/4-inch thick crosswise, and add it to the pasta. Toss well, season to taste, and serve hot.
Greek Yogurt Chicken Salad Sandwich
From Carlie's Friend Heather Romney via Damn Delicious
INGREDIENTS
1 pound cooked chicken breast, shredded
1/2 cup diced red onion
1/2 cup diced apple
2/3 cup grapes, halved
1/3 cup dried cranberries
1/4 cup sliced almonds
1/2 cup plain Greek yogurt
1 tablespoon freshly squeezed lemon juice, or more, to taste
1/2 teaspoon garlic powder
Kosher salt and freshly ground black pepper
4 rolls ciabatta bread, toasted, for serving
Make Basil & Tomato Scrambled Eggs
INSTRUCTIONS
In a large bowl, combine chicken, red onion, apple, grapes, dried cranberries or currants, sliced almonds, Greek yogurt, lemon juice, garlic powder, salt and pepper, to taste.
Serve sandwiches on ciabatta bread with chicken mixture.
INGREDIENTS
1 pound cooked chicken breast, shredded
1/2 cup diced red onion
1/2 cup diced apple
2/3 cup grapes, halved
1/3 cup dried cranberries
1/4 cup sliced almonds
1/2 cup plain Greek yogurt
1 tablespoon freshly squeezed lemon juice, or more, to taste
1/2 teaspoon garlic powder
Kosher salt and freshly ground black pepper
4 rolls ciabatta bread, toasted, for serving
Make Basil & Tomato Scrambled Eggs
INSTRUCTIONS
In a large bowl, combine chicken, red onion, apple, grapes, dried cranberries or currants, sliced almonds, Greek yogurt, lemon juice, garlic powder, salt and pepper, to taste.
Serve sandwiches on ciabatta bread with chicken mixture.
Ali Poulsen Bread Recipe
I've been happy with my bread recipe...I've combined a few different recipes to come up with one I like.
http://johansonrecipes.blogspot.com/search/label/Breads.
I haven't updated the recipe recently, so I do have a few tips to add.
I sometimes just use dough enhancer, and sometimes use both dough enhancer and wheat gluten...I can't say that I've noticed a huge difference either way.
I like to add oats (old fashioned), flax seed, and chia seed to my bread. If you're inclined to add any of these things, you can add the oats directly into the main ingredients. When adding the seed ingredients, I put them into a cup or bowl with hot water and let them soak while combining the rest of the initial ingredients; then I add them and mix everything together. The hot water I use to soak the seeds is in addition to the 4 cups called for in the recipe.
When adding the salt and final flour, add just enough flour to get the dough just beyond tacky...just so it doesn't come off on your finger when you touch it. The bread is a lot more moist the less flour you add.
Oven: 375 degrees
Bake for 35 minutes
Yields 4 regular-sized loaves
13 cups wheat flour
4 cups water
3 Tbsp. gluten flour (dough enhancer)
1/2 cup oil
3/4 cup honey
2 Tbsp. yeast
4 tsp. salt
Optional ingredients:
1/3 cup rolled oats
1/4 cup multi-grain cereal
1/3 cup potato flakes
Combine 6 cups flour and dry yeast; add oats or potato flakes, if desired. (If adding the multi-grain cereal, let it soak in hot water for a little bit before adding it to the other ingredients.). Add water, oil, and honey, and mix well. Cover and let batter sponge (rise) for 15 minutes, which makes lighter bread with less kneading. Add salt and remaining flour, 1 cup at a time, until dough forms a ball and cleans the sides of the bowl (the amount of flour needed may vary). Knead 5-7 minutes by machine, or 10-12 minutes by hand, until dough is smooth and elastic. Divide dough into equal portions. Shape into loaves and place in greased bread pans. Cover with light cloth and let rise until almost double (about 30 minutes). Bake in preheated oven. Remove from pans and let cool on wire racks.
http://johansonrecipes.blogspot.com/search/label/Breads.
I haven't updated the recipe recently, so I do have a few tips to add.
I sometimes just use dough enhancer, and sometimes use both dough enhancer and wheat gluten...I can't say that I've noticed a huge difference either way.
I like to add oats (old fashioned), flax seed, and chia seed to my bread. If you're inclined to add any of these things, you can add the oats directly into the main ingredients. When adding the seed ingredients, I put them into a cup or bowl with hot water and let them soak while combining the rest of the initial ingredients; then I add them and mix everything together. The hot water I use to soak the seeds is in addition to the 4 cups called for in the recipe.
When adding the salt and final flour, add just enough flour to get the dough just beyond tacky...just so it doesn't come off on your finger when you touch it. The bread is a lot more moist the less flour you add.
Oven: 375 degrees
Bake for 35 minutes
Yields 4 regular-sized loaves
13 cups wheat flour
4 cups water
3 Tbsp. gluten flour (dough enhancer)
1/2 cup oil
3/4 cup honey
2 Tbsp. yeast
4 tsp. salt
Optional ingredients:
1/3 cup rolled oats
1/4 cup multi-grain cereal
1/3 cup potato flakes
Combine 6 cups flour and dry yeast; add oats or potato flakes, if desired. (If adding the multi-grain cereal, let it soak in hot water for a little bit before adding it to the other ingredients.). Add water, oil, and honey, and mix well. Cover and let batter sponge (rise) for 15 minutes, which makes lighter bread with less kneading. Add salt and remaining flour, 1 cup at a time, until dough forms a ball and cleans the sides of the bowl (the amount of flour needed may vary). Knead 5-7 minutes by machine, or 10-12 minutes by hand, until dough is smooth and elastic. Divide dough into equal portions. Shape into loaves and place in greased bread pans. Cover with light cloth and let rise until almost double (about 30 minutes). Bake in preheated oven. Remove from pans and let cool on wire racks.
Candied Chicken
From Amy Brown via Jamie West
(Great Recipe for crock pot!)
Ingredients
4 chicken breasts
1 cup brown sugar
1/2 cup ketchup
1/4 cup mustard
1/4 onion-chopped
1/2 teaspoon salt
1 tablespoon Worcestershire sauce
3/4 cup water
Directions
Flour and brown chicken. Place in 9 X 13 dish. Mix everything else together and pour over chicken. Bake at 350 for 1-11/2 hours this can also be cooked in the crockpot for 4-6 hours on high.
(Great Recipe for crock pot!)
Ingredients
4 chicken breasts
1 cup brown sugar
1/2 cup ketchup
1/4 cup mustard
1/4 onion-chopped
1/2 teaspoon salt
1 tablespoon Worcestershire sauce
3/4 cup water
Directions
Flour and brown chicken. Place in 9 X 13 dish. Mix everything else together and pour over chicken. Bake at 350 for 1-11/2 hours this can also be cooked in the crockpot for 4-6 hours on high.
Garlic Brown Sugar Chicken
by Jen Herzog
Ingredients:
4-6 pieces of chicken (thawed or frozen)
1 Cup brown sugar
2/3 Cup vinegar
1/4 Cup lemon/lime soda
2-3 tablespoons minced garlic
2 tablespoons soy sauce
1-teaspoon pepper
Place chicken in crock-pot. Mix all ingredients in bowl. Poor over chicken. Cook on low for 6 to 8 hours.
Ingredients:
4-6 pieces of chicken (thawed or frozen)
1 Cup brown sugar
2/3 Cup vinegar
1/4 Cup lemon/lime soda
2-3 tablespoons minced garlic
2 tablespoons soy sauce
1-teaspoon pepper
Place chicken in crock-pot. Mix all ingredients in bowl. Poor over chicken. Cook on low for 6 to 8 hours.
Asian BBQ Chicken
1/3 c. firmly packed brown sugar (I often throw in a little more)
1⁄4 c. soy sauce
1 Tbsp. fresh lime juice
1⁄2 tsp. dried crushed red pepper
1⁄4 tsp. curry powder
3 garlic cloves, minced
8 chicken thighs, skinned (you can also find boneless thighs that are great and breasts work too)
Combine first 6 ingredients in a large zip-loc bag; add chicken. Seal and marinate in refrigerator, turning occasionally. Prepare grill. Remove chicken from bag, reserving marinade. Place marinade in a small saucepan. Bring to a boil; cook 1 minute. (Be sure to watch this – it will bubble over!)
Place chicken on food grate coated with cooking spray; grill over a low (to medium-low) heat for 20 minutes or until done, turning and basting frequently with the cooked marinade. Enjoy! Great with rice and a salad.
Chicken Flautas
by Alissa Ringer
We’ve been making this meal for years. We usually double it.
2 Tbs olive oil
1 tsp fresh parsley, chopped
Juice of ½ lemon
1 tsp chili powder
Salt and pepper to taste
8-oz chicken breast
4 6-inch flour tortillas
¼ cup sour cream
½ cup shredded jack cheese
2 Tbs vegetable oil
Marinate chicken breast and olive oil, lemon juice, parsley, chili powder, and salt & pepper for one hour in fridge. Then cook the chicken over medium-high heat in a non-stick pan for 3-4 minutes per side. Let cool and then cut into one-inch cubes.
Mix together the cubed chicken, sour cream, jack cheese, and 2 Tbs vegetable oil. Spoon ¼ of this mixture onto each tortilla and roll up. Place flautas on baking sheet, brush with additional oil, and cook for 15 minutes in a pre-heated 400 degree oven. Turn the flautas over and cook and additional 7 minutes.
I made this meal for my “Healthy Meals Freezer Group” in my ward. Everyone requested that I make it again the following month. It is healthy and delicious – perfect for those New Year’s Resolutions!
Sugar Cookies
Jennifer Mccombie
1 cube butter
1 1/2 cups sugar
2 eggs
Cream together
1 cup sour cream
¼ C Buttermilk
2 teas vanilla
Mix
2 teas baking powder
1 teas soda
1 teas salt
4-5 cups flour
Frosting
Powdered Sugar
Teas Butter
Cream Cheese (maybe 1/8 cup)
Milk (heated to melt butter & cream cheese)
MIX
1-2 teas Almond Extract
Food Color
1 cube butter
1 1/2 cups sugar
2 eggs
Cream together
1 cup sour cream
¼ C Buttermilk
2 teas vanilla
Mix
2 teas baking powder
1 teas soda
1 teas salt
4-5 cups flour
Frosting
Powdered Sugar
Teas Butter
Cream Cheese (maybe 1/8 cup)
Milk (heated to melt butter & cream cheese)
MIX
1-2 teas Almond Extract
Food Color
Lela's Fudge
(the best you’ll ever taste!)
Submitted by Jamie Nackos
Combine in pan: 4 cups sugar 1 can evaporated milk
Stir constantly (always use a wooden spoon) on medium heat until it comes to a boil. Stir and boil for about 10 minutes.
Take off heat and add:
2 sticks butter
2 tsp Vanilla
1 big Hershey Bar
2 big Symphony Bars
Stir until chocolate is melted. Pour into greased 9x13 pan. Refrigerate until firm. Enjoy!
Submitted by Jamie Nackos
Combine in pan: 4 cups sugar 1 can evaporated milk
Stir constantly (always use a wooden spoon) on medium heat until it comes to a boil. Stir and boil for about 10 minutes.
Take off heat and add:
2 sticks butter
2 tsp Vanilla
1 big Hershey Bar
2 big Symphony Bars
Stir until chocolate is melted. Pour into greased 9x13 pan. Refrigerate until firm. Enjoy!
Lemon Orange Ice Cream
Submitted by Christianne Crump
1 pint whipping cream
2 c. sugar
1 1/2 qt whole milk
Juice from 4 oranges and 3 lemons
Whip whipping cream until like gravy. Pour milk, cream, juices, and
sugar into ice cream maker.
Variations:
Lemon Raspberry - 1 pkg frozen raspberries, juice from 4 lemons
Strawberry Lemon - 1 pkg strawberries, juice from 4 lemons
Chocolate Ice Cream - Just use chocolate milk instead of white whole milk
1 pint whipping cream
2 c. sugar
1 1/2 qt whole milk
Juice from 4 oranges and 3 lemons
Whip whipping cream until like gravy. Pour milk, cream, juices, and
sugar into ice cream maker.
Variations:
Lemon Raspberry - 1 pkg frozen raspberries, juice from 4 lemons
Strawberry Lemon - 1 pkg strawberries, juice from 4 lemons
Chocolate Ice Cream - Just use chocolate milk instead of white whole milk
Easy Ice Cream Dessert
Submitted by Jamie West
Ice-cream sandwiches
cool-whip
chocolate syrup
Caramel syrup
crushed toffee
Place ice-cream sandwiches in a 9X13 pan side to side and end to end. Cut if needed. Top with whip cream. Drizzle chocolate syrup and caramel on top of whip cream. Sprinkle toffee chips on top. Freeze immediately until ready to serve. Cut like a cake and enjoy!
Ice-cream sandwiches
cool-whip
chocolate syrup
Caramel syrup
crushed toffee
Place ice-cream sandwiches in a 9X13 pan side to side and end to end. Cut if needed. Top with whip cream. Drizzle chocolate syrup and caramel on top of whip cream. Sprinkle toffee chips on top. Freeze immediately until ready to serve. Cut like a cake and enjoy!
Carmel Apple Dip
Submitted by, Gretchen Chesley
1 jar Mrs. Richardson butterscotch topping
1 tsp. vanilla
1 (8 oz) cream cheese softened to room temperature
¾ cup brown sugar
¾ cup pecans (optional)
Place in crock pot and melt. Serve with fresh sliced apples
1 jar Mrs. Richardson butterscotch topping
1 tsp. vanilla
1 (8 oz) cream cheese softened to room temperature
¾ cup brown sugar
¾ cup pecans (optional)
Place in crock pot and melt. Serve with fresh sliced apples
Carmel Popcorn
1 cup brown sugar
1 tsp vanilla
1 cup sugar
1 can sweetened condensed milk
1 cup Karo Syrup
1 stick of butter
approx. 16 cups air-popped popcorn
Bring first three ingredients to a boil over medium heat, stirring constantly. When sugars are melted, remove from heat. Add butter and stir until completely melted. Add canned milk and vanilla. Mix well. Pour over popped popcorn. Store in airtight container.
1 tsp vanilla
1 cup sugar
1 can sweetened condensed milk
1 cup Karo Syrup
1 stick of butter
approx. 16 cups air-popped popcorn
Bring first three ingredients to a boil over medium heat, stirring constantly. When sugars are melted, remove from heat. Add butter and stir until completely melted. Add canned milk and vanilla. Mix well. Pour over popped popcorn. Store in airtight container.
Mary Gotfredson's White Chili
Ingredients
1 chicken breast cooked and cut up
1 diced onion
2 cans chicken broth
1 4 oz. can green chilies
1 tsp. garlic powder
1 tsp. ground cumin
1/2 tsp. oregano
1/2 tsp. dried cilantro
1/8 tsp. cayenne pepper
1 15 oz. can white beans
Directions
Combine all ingredients and simmer for 30 min.
.
Salsa
Submitted by Kaori Anderson
1 garlic clove
3 green onions
2-3 slices of jarred jalapenos
¼ cup chopped cilantro
½ teaspoon salt
½ teaspoon pepper
½ teaspoon coriander
1 can Rotel (mild one is still pretty hot) or Diced Tomatoes
Lime juice
Place garlic, onion, jalapeno, cilantro, salt, pepper, and coriander in a food processor or blender. Pulse until fully chopped. Add canned tomatoes and lime juice and pulse once or twice. Serve with chips.
1 garlic clove
3 green onions
2-3 slices of jarred jalapenos
¼ cup chopped cilantro
½ teaspoon salt
½ teaspoon pepper
½ teaspoon coriander
1 can Rotel (mild one is still pretty hot) or Diced Tomatoes
Lime juice
Place garlic, onion, jalapeno, cilantro, salt, pepper, and coriander in a food processor or blender. Pulse until fully chopped. Add canned tomatoes and lime juice and pulse once or twice. Serve with chips.
Minestrone Soup
Submitted by Jamie Nackos
Ingredients
Brown together:
*1/2 lb choice of meat (I like Italian sausage but hamburger will do)
1 cup chopped celery
1 med. chopped onion
2 carrots sliced into small chunks
1/2 cup chopped green pepper
1/4 teaspoon salt* if you don't use meat, add olive oil to brown veggies in.
In Crock pot Add: 1 qt. water (32 oz.)
1 clove of chopped garlic
1 large can Italian stewed tomatoes
1 teaspoon parsley
1 16 oz. can tomato sauce
1/2 teaspoon basil
1 can of beef broth
1 teaspoon oregano
1 can garbanzo beans
1/4 teaspoon pepper
1 can green beans
1 1/4 cups uncooked noodles.... your choice
1 can kidney beans
1 can lima beans
Directions
Add the sautéed veggie and meat to soup mixture and simmer until carrots are cooked fully. Also, add pasta towards end, about 40 minutes before serving so they do not get overcooked.
Steak Soup
From Clinkerdagger restaurant in Spokane, Washington
Ingredients
1 cup margarine
½ cup all-purpose flour
2/3 cup diced celery
2 quarts cold water
½ teaspoon ground black pepper
½ lb frozen mixed vegetables
1 cup chopped onions
1 cup sliced carrots
12 oz can chopped tomatoes
1 lb ground beef
2 ½ oz Le Gout beef stock base (I use the "Better than Bouillon" paste)
Directions
Set steam kettle on med. heat. Add margarine and allow to melt. Add the chopped onions, carrots and celery and cook until clear, stirring occasionally, about 15 minutes. Add flour to make roux and bring to 180 degrees. Add ½ of the water and all of the beef base. Cook 20 minutes. Add the rest of the water and the chopped tomatoes with juice. Cook 10 minutes and add mixed vegetables.
Place ground beef on a cookie sheet, evenly distributed, and cook in oven at 500 degrees about 10 minutes until brown. Chop into 1x1 chunks after cooled and add to soup.
Note: It is important to use Le Gout's beef base or a similar product. Le Gout's is a paste base, not a dry (powder) base.
Ingredients
1 cup margarine
½ cup all-purpose flour
2/3 cup diced celery
2 quarts cold water
½ teaspoon ground black pepper
½ lb frozen mixed vegetables
1 cup chopped onions
1 cup sliced carrots
12 oz can chopped tomatoes
1 lb ground beef
2 ½ oz Le Gout beef stock base (I use the "Better than Bouillon" paste)
Directions
Set steam kettle on med. heat. Add margarine and allow to melt. Add the chopped onions, carrots and celery and cook until clear, stirring occasionally, about 15 minutes. Add flour to make roux and bring to 180 degrees. Add ½ of the water and all of the beef base. Cook 20 minutes. Add the rest of the water and the chopped tomatoes with juice. Cook 10 minutes and add mixed vegetables.
Place ground beef on a cookie sheet, evenly distributed, and cook in oven at 500 degrees about 10 minutes until brown. Chop into 1x1 chunks after cooled and add to soup.
Note: It is important to use Le Gout's beef base or a similar product. Le Gout's is a paste base, not a dry (powder) base.
Dry Rubbed Flank Steak
Submitted by Alisa Ringger
Ingredients
1 teaspoon ground mustard (dry)
1/4 teaspoon all spice
1 teaspoon onion powder
1/2 teaspoon cayenne
1 teaspoon garlic powder
1 teaspoon salt
Directions
Rub in to meat, leave 10 minutes. Grill 4-5 minutes per side. Let rest 7 minutes or so, cut against the grain at a thin bias (real thin strips).
Ingredients
1 teaspoon ground mustard (dry)
1/4 teaspoon all spice
1 teaspoon onion powder
1/2 teaspoon cayenne
1 teaspoon garlic powder
1 teaspoon salt
Directions
Rub in to meat, leave 10 minutes. Grill 4-5 minutes per side. Let rest 7 minutes or so, cut against the grain at a thin bias (real thin strips).
Cinnamon Cream Syrup
This is delicious syrup I made last weekend with our pumpkin pancakes.
Submitted by Shireen Dodini
1 c. sugar
1/2 c. light corn syrup
1/4 c. water
1/2 tsp. ground cinnamon
1/2 c. evaporated milk (I substituted fat free half and half) - heavy cream would work well too.
Combine sugar, corn syrup and water in a small saucepan. Bring to a boil over medium heat, stirring constantly. Cook and stir 2 minutes. Remove from heat and cool in the fridge for 5 minutes. Stir in milk. Serve warm or cold. Keeps well in the fridge for weeks.
Submitted by Shireen Dodini
1 c. sugar
1/2 c. light corn syrup
1/4 c. water
1/2 tsp. ground cinnamon
1/2 c. evaporated milk (I substituted fat free half and half) - heavy cream would work well too.
Combine sugar, corn syrup and water in a small saucepan. Bring to a boil over medium heat, stirring constantly. Cook and stir 2 minutes. Remove from heat and cool in the fridge for 5 minutes. Stir in milk. Serve warm or cold. Keeps well in the fridge for weeks.
Pot Stickers
Submitted by Gretchen Chesley
Choose a night when you have some time to prepare wrapping these takes about an hour, but they really are worth it.
Ingredients
1 lb. ground pork (can use ground beef, turkey or chicken for healthier version).
3 cup chopped Napa cabbage (can add more for cabbage-y wraps, less for meaty ones)
3 green onions (sliced)
2 tablespoon soy sauce
1 tablespoon sesame oil
pepper to taste
1 pkg (~50) Gyoza wraps (or wonton wraps)
Sauce:
However much you choose to make add the same amount vinegar as soy sauce. i.e. if you are making 1 cup and ½ cu. Soy sauce and ½ c. vinegar. I then add 1 drop of sesame oil. You can sprinkle green onions for a little flavor too.
Directions
Mix meat, cabbage, onions, soy sauce, sesame oil and pepper well. Don’t be grossed out, but I usually use my well washed hands to mix it if the meat doesn’t mix in very well. Place ~1 T meat filling in center of wrapper. Wet edge with water and crimp sides together in half circle or triangle (if using wonton wraps). This amount of filling usually makes about 50 wraps if you want less, halve the recipe. Place wrapped pot stickers seam side up in non-stick pan in circular fashion (if you do not have a super non-stick fry pan you may want to put a tiny bit of oil on the bottom so they won’t stick). Brown bottoms over medium heat until golden. When golden pour ~1 cup of water over, should immediately boil. Cover and let simmer until water has boiled away ~15 min. Loosen wraps and invert pan over plate. Serve warm, dip in sauce.
Choose a night when you have some time to prepare wrapping these takes about an hour, but they really are worth it.
Ingredients
1 lb. ground pork (can use ground beef, turkey or chicken for healthier version).
3 cup chopped Napa cabbage (can add more for cabbage-y wraps, less for meaty ones)
3 green onions (sliced)
2 tablespoon soy sauce
1 tablespoon sesame oil
pepper to taste
1 pkg (~50) Gyoza wraps (or wonton wraps)
Sauce:
However much you choose to make add the same amount vinegar as soy sauce. i.e. if you are making 1 cup and ½ cu. Soy sauce and ½ c. vinegar. I then add 1 drop of sesame oil. You can sprinkle green onions for a little flavor too.
Directions
Mix meat, cabbage, onions, soy sauce, sesame oil and pepper well. Don’t be grossed out, but I usually use my well washed hands to mix it if the meat doesn’t mix in very well. Place ~1 T meat filling in center of wrapper. Wet edge with water and crimp sides together in half circle or triangle (if using wonton wraps). This amount of filling usually makes about 50 wraps if you want less, halve the recipe. Place wrapped pot stickers seam side up in non-stick pan in circular fashion (if you do not have a super non-stick fry pan you may want to put a tiny bit of oil on the bottom so they won’t stick). Brown bottoms over medium heat until golden. When golden pour ~1 cup of water over, should immediately boil. Cover and let simmer until water has boiled away ~15 min. Loosen wraps and invert pan over plate. Serve warm, dip in sauce.
Cheeseburger Tacos
Submitted by Amber Nielsen
This recipe comes from meals.com and it was a full 5 stars. This meal was so easy and so yummy delicious! Our family will need to double the recipe next time because we couldn’t get enough.
Ingredients
1 lb. ground beef
¾ cup water
1 packet taco seasoning mix
8 ounces pasteurized prepared cheese, cubed (Velveeta)
2 tablespoon prepared yellow mustard
12 taco shells, warmed
2 cups shredded lettuce
2 cups chopped tomato
1 cup sweet pickle relish
1 cup chopped onion
1 cup taco sauce (or salsa)
Directions
Brown beef drain. Stir in water and seasoning mix; bring to a boil. Reduce heat to low; cook, stirring occasionally, for 5 to 6 minutes or until thickened. Add cheese and mustard; stir until cheese is melted. Fill taco shells with beef mixture. Top with lettuce, tomato, relish, onion, and taco sauce.
Serving size: 6
This recipe comes from meals.com and it was a full 5 stars. This meal was so easy and so yummy delicious! Our family will need to double the recipe next time because we couldn’t get enough.
Ingredients
1 lb. ground beef
¾ cup water
1 packet taco seasoning mix
8 ounces pasteurized prepared cheese, cubed (Velveeta)
2 tablespoon prepared yellow mustard
12 taco shells, warmed
2 cups shredded lettuce
2 cups chopped tomato
1 cup sweet pickle relish
1 cup chopped onion
1 cup taco sauce (or salsa)
Directions
Brown beef drain. Stir in water and seasoning mix; bring to a boil. Reduce heat to low; cook, stirring occasionally, for 5 to 6 minutes or until thickened. Add cheese and mustard; stir until cheese is melted. Fill taco shells with beef mixture. Top with lettuce, tomato, relish, onion, and taco sauce.
Serving size: 6
Big Blue Burgers
Submitted by Alisa Ringger
Ingredients
1 1/3 pounds ground beef
½ pound crumbled blue cheese
1 tablespoon Worcestershire
¼ cup Red onion, chopped
Dried/Fresh parsley
Salt and pepper
Extra-virgin olive oil, for drizzling 4 good rolls
Toppings:
Romaine lettuce leaves
Vine ripe tomato slices
Blue cheese dressing
Directions
Combine first 4 ingredients and divide meat into 4 equal amounts. When forming each patty, nestle a pile of blue cheese crumbles into the center of the meat, and gently form patty around cheese. Brush or drizzle burgers with extra-virgin olive oil and grill. Serve burgers rolls with lettuce, tomato, and blue cheese dressing.
Moroccan Chicken Stew
Submitted by Emily Sherinian
Your friends and family will be convinced that you’ve been spending summers in Fez when you serve this delicious and easy chicken dish. Flavorful but not too spicy (especially if you cut back on the cayenne).
Ingredients:
2 cups chicken broth
1/4 cup tomato paste
1 teaspoon ground cumin
1 teaspoon salt
1/4 teaspoon ground red pepper (cayenne)
1/8 teaspoon ground cinnamon
1/2 cup raisins
1 medium onion, sliced thin
1 tablespoon minced fresh garlic
2 lbs butternut squash or fresh sweet potatoes, peeled, seeded, and cut into 1 1/2 inch chunks (5 cups)
2 cups frozen green pea
1 (16 ounce) can chickpeas, drained and rinsed
4 skinless chicken thigh, skin and visible fat removed (about 1 1/3 pounds)
Directions:
In a 4 to 5 quart pot, whisk together the chicken broth, tomato paste, cumin, salt, red pepper, and cinnamon until blended.
Stir in the raisins, onion, garlic, squash, peas, chick-peas, and chicken.
Bring to a gentle boil over medium-high heat.
Reduce the heat to low.
Cover and simmer for 25 to 30 minutes, or until the squash is tender and the chicken is opaque near the bone and the juices run clear when the meat is pierced with a sharp knife. Serve with brown rice, quinoa or couscous on the side. Enjoy!
Your friends and family will be convinced that you’ve been spending summers in Fez when you serve this delicious and easy chicken dish. Flavorful but not too spicy (especially if you cut back on the cayenne).
Ingredients:
2 cups chicken broth
1/4 cup tomato paste
1 teaspoon ground cumin
1 teaspoon salt
1/4 teaspoon ground red pepper (cayenne)
1/8 teaspoon ground cinnamon
1/2 cup raisins
1 medium onion, sliced thin
1 tablespoon minced fresh garlic
2 lbs butternut squash or fresh sweet potatoes, peeled, seeded, and cut into 1 1/2 inch chunks (5 cups)
2 cups frozen green pea
1 (16 ounce) can chickpeas, drained and rinsed
4 skinless chicken thigh, skin and visible fat removed (about 1 1/3 pounds)
Directions:
In a 4 to 5 quart pot, whisk together the chicken broth, tomato paste, cumin, salt, red pepper, and cinnamon until blended.
Stir in the raisins, onion, garlic, squash, peas, chick-peas, and chicken.
Bring to a gentle boil over medium-high heat.
Reduce the heat to low.
Cover and simmer for 25 to 30 minutes, or until the squash is tender and the chicken is opaque near the bone and the juices run clear when the meat is pierced with a sharp knife. Serve with brown rice, quinoa or couscous on the side. Enjoy!
Mushroom Barley Soup
Submitted by Alisa Ringger
This soup will be a perfect treat for the lingering cold evenings of late winter.
1 cup barley
1 1/2 tablespoons olive oil
2 medium yellow onions chopped
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 carrot, chopped
2 celery stalks, chopped
10 ounces mushrooms, stems chopped, caps thinly sliced
2 14.5 ounce chicken or vegetable broth
2 bay leaves
8 sprigs fresh thyme
Bring the barley and 4 cups water to a boil in a medium saucepan. Reduce heat, cover and simmer until tender, 30-40 minutes. Meanwhile, heat the oil in a large pot over medium low heat. Add the onions, salt and pepper. Cook for 5 minutes. Add the carrot and celery and cook for 6 minutes more. Add the mushrooms, increase heat to medium high and cook until they release their juices, about 3 minutes. Add the broth, bay leaves, and thyme and simmer for 10 minutes. Stir in the cooked barley and cook for 5 minutes more. Cool. Remove and discard bay leaves and thyme sprigs. Ladle into individual bowls and serve with sourdough or country bread, if desired. Serves 6.
This soup will be a perfect treat for the lingering cold evenings of late winter.
1 cup barley
1 1/2 tablespoons olive oil
2 medium yellow onions chopped
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 carrot, chopped
2 celery stalks, chopped
10 ounces mushrooms, stems chopped, caps thinly sliced
2 14.5 ounce chicken or vegetable broth
2 bay leaves
8 sprigs fresh thyme
Bring the barley and 4 cups water to a boil in a medium saucepan. Reduce heat, cover and simmer until tender, 30-40 minutes. Meanwhile, heat the oil in a large pot over medium low heat. Add the onions, salt and pepper. Cook for 5 minutes. Add the carrot and celery and cook for 6 minutes more. Add the mushrooms, increase heat to medium high and cook until they release their juices, about 3 minutes. Add the broth, bay leaves, and thyme and simmer for 10 minutes. Stir in the cooked barley and cook for 5 minutes more. Cool. Remove and discard bay leaves and thyme sprigs. Ladle into individual bowls and serve with sourdough or country bread, if desired. Serves 6.
Tomato Basil Soup
Submitted by Jenny Toronto
¼ lb butter
1 C. Chopped Celery
1 C. Chopped Onions
1 C. Chopped Carrots
1/3 C. Flour
2 tsp. Sugar
1 tsp. Basil
1 tsp. Marjoram
1 Bay Leaf
4 C. Chicken Broth
2 12 Ounce Cans diced Tomatoes
1 pt. Whipped Cream
½ tsp. Paprika
½ tsp. Curry Powder
Pepper to Taste
Salt to Taste
In a Large Soup pot over medium heat melt the butter and Sauté the vegetable until softened and tender. Add the flour and stir constantly for the next 2 min. making sure the mixture does not brown or burn. Add the chicken broth, tomatoes (drained), bay leaf, sugar, basil, marjoram, and simmer for 30 min. when cooked remove the bay leaf and pureed and pour back into the soup pot and then add cream and reheat until desired temp is reached. Add paprika, curry, salt and pepper.
¼ lb butter
1 C. Chopped Celery
1 C. Chopped Onions
1 C. Chopped Carrots
1/3 C. Flour
2 tsp. Sugar
1 tsp. Basil
1 tsp. Marjoram
1 Bay Leaf
4 C. Chicken Broth
2 12 Ounce Cans diced Tomatoes
1 pt. Whipped Cream
½ tsp. Paprika
½ tsp. Curry Powder
Pepper to Taste
Salt to Taste
In a Large Soup pot over medium heat melt the butter and Sauté the vegetable until softened and tender. Add the flour and stir constantly for the next 2 min. making sure the mixture does not brown or burn. Add the chicken broth, tomatoes (drained), bay leaf, sugar, basil, marjoram, and simmer for 30 min. when cooked remove the bay leaf and pureed and pour back into the soup pot and then add cream and reheat until desired temp is reached. Add paprika, curry, salt and pepper.
Danish Meatball Soup
by Karen Hannaman
6 medium carrots
4 potatoes
1/2 tsp salt
1/2 pound ground meat
1/4 tsp. sage
1/4 tsp. salt
1/2 tsp. pepper
1 egg
1/2 slice bread
1 1/2 tbs. flour
1 tbs. cream
1 can beef bullion
2 Tbs minced parsley
Peel and cube vegetables and cook in small amount of salted water until tender. Combine beef sage, salt, pepper, egg, bread (broken into pieces), cream and flour. Mix and make meat balls the size of walnuts. Cook in 1 1/2 cups of boiling water for about 8 minutes. Add bullion to meatballs and water. Combine with vegetables and stir gently.
6 medium carrots
4 potatoes
1/2 tsp salt
1/2 pound ground meat
1/4 tsp. sage
1/4 tsp. salt
1/2 tsp. pepper
1 egg
1/2 slice bread
1 1/2 tbs. flour
1 tbs. cream
1 can beef bullion
2 Tbs minced parsley
Peel and cube vegetables and cook in small amount of salted water until tender. Combine beef sage, salt, pepper, egg, bread (broken into pieces), cream and flour. Mix and make meat balls the size of walnuts. Cook in 1 1/2 cups of boiling water for about 8 minutes. Add bullion to meatballs and water. Combine with vegetables and stir gently.
Rolls of the Yummiest Kind
Jamie West
6 ½ cups flour (you can do ½ wheat and white)
2 cups warm water
¾ cups sugar
2 pkgs. Dry yeast or 4.5 teas.
1 Tbs. Salt
2 eggs
1/3 cup butter flavored shortening, softened
Put water, sugar and yeast into a large bowl, stir slightly. Let rise for 10 min. in warm area. Add 2 cups flour and salt. Beat with dough hook. For 2 min or until mostly smooth. Add eggs one at a time beating after each. Add shortening and beat. Add remaining flour one cup at a time. You may not need all the flour. Mix until dough clings to hook and cleans sides of bowl. Spray another large bowl with cooking oil, put dough into bowl and turn to coat. Allow to rise for about 2 hours or until doubled in bulk.
Flour surface and roll out to ¼ inch. Cut small circles (I use a drinking glass) Pick up each roll and stretch slightly to make an oval. Dip ½ of each oval into butter. Fold roll and place butter side down on cookie sheet. Let rise for 1-½ hours or until doubled.
Bake at 350 for 12-17 minutes or until golden, do not over brown or they will be dry. Check on in the middle of your pan to make sure it is not doughy in the middle.
Tips: Turn oven on when you start and let dough rise on top of stove to ensure a good rise. Only use enough flour that the dough clings to the hook and cleans sides of bowl. Too much flour makes rolls dry. Best when warm so plan accordingly or reheat. Don’t roll dough too thin or you will have wimpy rolls
6 ½ cups flour (you can do ½ wheat and white)
2 cups warm water
¾ cups sugar
2 pkgs. Dry yeast or 4.5 teas.
1 Tbs. Salt
2 eggs
1/3 cup butter flavored shortening, softened
Put water, sugar and yeast into a large bowl, stir slightly. Let rise for 10 min. in warm area. Add 2 cups flour and salt. Beat with dough hook. For 2 min or until mostly smooth. Add eggs one at a time beating after each. Add shortening and beat. Add remaining flour one cup at a time. You may not need all the flour. Mix until dough clings to hook and cleans sides of bowl. Spray another large bowl with cooking oil, put dough into bowl and turn to coat. Allow to rise for about 2 hours or until doubled in bulk.
Flour surface and roll out to ¼ inch. Cut small circles (I use a drinking glass) Pick up each roll and stretch slightly to make an oval. Dip ½ of each oval into butter. Fold roll and place butter side down on cookie sheet. Let rise for 1-½ hours or until doubled.
Bake at 350 for 12-17 minutes or until golden, do not over brown or they will be dry. Check on in the middle of your pan to make sure it is not doughy in the middle.
Tips: Turn oven on when you start and let dough rise on top of stove to ensure a good rise. Only use enough flour that the dough clings to the hook and cleans sides of bowl. Too much flour makes rolls dry. Best when warm so plan accordingly or reheat. Don’t roll dough too thin or you will have wimpy rolls
Spaghetti and Meatballs
by Amanda Bishop
(my father-in-law is the BEST cook in the world, and he gave me this recipe. It is so delicious!)
Marinara Sauce
6 oz. good olive oil, not extra virgin
12 cloves garlic, finely sliced
1 large onion, finely diced
2 (28 oz) cans crushed tomatoes
1 tsp. salt
½ teaspoon white or black pepper
1 large handful fresh basil leaves, chopped
In a medium saucepan over medium heat, add oil. Once heated add the finely sliced garlic and onions to the pan. Cook on medium heat until soft and slightly brown. Next add canned tomatoes, salt and pepper and stir. Allow the sauce to come to a simmer and cook for 20 minutes. Remove from heat and add basil.
100-year old Meatball Recipe
1 lb ground beef
4 oz dried bread crumbs
4 large eggs
4 oz whole milk
6 oz grated Romano
3 oz grated Spanish onion
2 oz finely diced fresh garlic
2 oz finely chopped fresh Italian parsley leaves
2 oz finely chopped fresh basil leaves
Preheat oven to 350 degrees. Spray baking sheet with olive oil cooking spray. Mix all ingredients thoroughly in a large bow. If mixture seems loose, add more bread crumbs. Roll meatballs loosely about the size of a golf ball and place on baking sheet. Cook for approximately 35 to 40 minutes.
Add with spaghetti sauce and noodles and enjoy!
(my father-in-law is the BEST cook in the world, and he gave me this recipe. It is so delicious!)
Marinara Sauce
6 oz. good olive oil, not extra virgin
12 cloves garlic, finely sliced
1 large onion, finely diced
2 (28 oz) cans crushed tomatoes
1 tsp. salt
½ teaspoon white or black pepper
1 large handful fresh basil leaves, chopped
In a medium saucepan over medium heat, add oil. Once heated add the finely sliced garlic and onions to the pan. Cook on medium heat until soft and slightly brown. Next add canned tomatoes, salt and pepper and stir. Allow the sauce to come to a simmer and cook for 20 minutes. Remove from heat and add basil.
100-year old Meatball Recipe
1 lb ground beef
4 oz dried bread crumbs
4 large eggs
4 oz whole milk
6 oz grated Romano
3 oz grated Spanish onion
2 oz finely diced fresh garlic
2 oz finely chopped fresh Italian parsley leaves
2 oz finely chopped fresh basil leaves
Preheat oven to 350 degrees. Spray baking sheet with olive oil cooking spray. Mix all ingredients thoroughly in a large bow. If mixture seems loose, add more bread crumbs. Roll meatballs loosely about the size of a golf ball and place on baking sheet. Cook for approximately 35 to 40 minutes.
Add with spaghetti sauce and noodles and enjoy!
Monday, February 2, 2015
Spiced Banana Bars with Lemon Glaze
Emily Sherinian
A great alternative to banana bread when you’ve got a bunch of overripe bananas!
2 cups flour
1 ½ cup sugar
½ cup butter
2/3 cup mashed bananas (I use about 3 very ripe ones)
2 eggs, beaten
½ cup milk
1 Teaspoon baking powder
½ Teaspoon baking soda
½ Teaspoon salt
1 ½ Teaspoon cinnamon (I use closer to 1 teaspoon)
½ Teaspoon cloves (I like a little less)
½ Teaspoon allspice
2/3 Cup chopped nuts (walnuts or pecans—optional but tasty)
Grease a 9 x 13 pan and pre-heat oven to 350
Cream bananas and eggs. Add sugar and shortening. Add other ingredients, except flour and milk. Slowing add, alternating milk and flour. Finally, add nuts. Pour into greased pan and bake for 25 – 30 minutes.
Once the bars come out of the oven, poke holes in the banana bars all over using a toothpick, then immediately top with:
Lemon Glaze
2 Tablespoons Melted Butter
1 Tablespoon Hot Water
2 Tablespoons Lemon Juice (fresh is best)
1 Cup Powdered Sugar
Mix well and spread over the top off the banana bars. Serve warm or cold.
Ice Cream Sandwich Dessert
Submitted by Bonnie Nielsen
Line a 9x13 pan with ice cream sandwiches. You may need to cut some to fit the pan. Pour one bottle of caramel ice cream topping on sandwiches and spread around evenly. Cover with thick layer of whipped topping. Sprinkle with either Heath pieces or Skor pieces. Drizzle with chocolate syrup Freeze at least 3 hours. Slice and serve
Heavenly Brownies
by Abby Wagstaff
(from SL Tribune)
Bottom Layer
1 box chocolate cake mix
1/2 c. or 1 stick butter, melted
1 egg
1/2 c. pecans (optional)
Top Layer
1 (1pound) bag powdered sugar
8 ounces cream cheese softened
2 eggs
Preheat oven to 350 degrees. Grease 9 x 13 pan.
Mix cake mix, butter and 1 egg. Add pecans, if desired. Spread into prepared pan.
Beat together powdered sugar, cream cheese and remaining 2 eggs. Spread over bottom layer in pan. Bake 30 to 40 minutes or until golden brown. Remove from oven and cool.
Makes 12 to 15 brownies
(from SL Tribune)
Bottom Layer
1 box chocolate cake mix
1/2 c. or 1 stick butter, melted
1 egg
1/2 c. pecans (optional)
Top Layer
1 (1pound) bag powdered sugar
8 ounces cream cheese softened
2 eggs
Preheat oven to 350 degrees. Grease 9 x 13 pan.
Mix cake mix, butter and 1 egg. Add pecans, if desired. Spread into prepared pan.
Beat together powdered sugar, cream cheese and remaining 2 eggs. Spread over bottom layer in pan. Bake 30 to 40 minutes or until golden brown. Remove from oven and cool.
Makes 12 to 15 brownies
Carmel Corn
(doesn't stick to your teeth and isn't rock hard!)
6 qts. popped popcorn
1/2 lb. butter or margarine
2 cups light-brown sugar,
firmly packed 1/4 teaspoon cream of tartar
1/2 cup light corn syrup
1 tsp salt
1 tsp baking soda
Preheat oven to 250 degrees F (121 C). Place popcorn in a large, 4-inch-deep, buttered baking pan. Keep warm in oven. Cut large pieces of wax paper to fit cookie sheet. Lightly butter the wax paper. In a large saucepan, combine brown sugar, corn syrup, butter, cream of tartar and salt. Bring to a boil over medium-high heat, stirring constantly. Continue to stir constantly and boil rapidly until mixture reaches 260 degrees F (127 C) on a candy thermometer, about 5 minutes (wear gloves while stirring). Remove from heat. Stir in baking soda quickly but thoroughly. Remove Popcorn from oven. Pour syrup mixture over popcorn. Stir gently until well coated. Bake at 200 degrees F (93 C) for 1 hour, stirring 2 or 3 times during baking. Turn out at once on wax paper. Spread out and allow to cool completely. Break or cut apart. Store in a tightly covered container.
The Kitchen Sink Salad
Submitted by Emily Sherinian
Dressing:
2/3 cup orange juice
4 tablespoons sugar
4 tablespoons vinegar (red wine, cider, white, or rice- anything but balsamic)
1-2 teaspoons grated orange zest (try not to skip this, it's really good)
I packet of Good Seasons Italian salad dressing mix
3/4 to 1 cup of oil (I usually mix veggie and olive oils)
The dressing will keep in the fridge for a while, but bring it to room temp for serving.
Salad: (This is flexible; put in whatever you have and like!)
Your favorite greens-- romaine, mixed mesclun, baby spinach, arugula, whatever
crumbled feta cheese (or bleu cheese or goat cheese)
slivered red onion or scallions,
seasonal fruit (apples, strawberries, kiwi, sliced grapes, nectarine, plum, pear etc.)
cucumber (peeled and sliced- you can also add orange or yellow pepper for color/crunch)
candied almonds (or any other kind of nut you like- pecans, walnuts, macadamias)
craisins (or raisins or dried cherries or dried apricots)
Dressing:
2/3 cup orange juice
4 tablespoons sugar
4 tablespoons vinegar (red wine, cider, white, or rice- anything but balsamic)
1-2 teaspoons grated orange zest (try not to skip this, it's really good)
I packet of Good Seasons Italian salad dressing mix
3/4 to 1 cup of oil (I usually mix veggie and olive oils)
The dressing will keep in the fridge for a while, but bring it to room temp for serving.
Salad: (This is flexible; put in whatever you have and like!)
Your favorite greens-- romaine, mixed mesclun, baby spinach, arugula, whatever
crumbled feta cheese (or bleu cheese or goat cheese)
slivered red onion or scallions,
seasonal fruit (apples, strawberries, kiwi, sliced grapes, nectarine, plum, pear etc.)
cucumber (peeled and sliced- you can also add orange or yellow pepper for color/crunch)
candied almonds (or any other kind of nut you like- pecans, walnuts, macadamias)
craisins (or raisins or dried cherries or dried apricots)
Kid Friendly Pasta
Kid Friendly Pasta Salad
Recipe courtesy of Ree Drummond
Kid Friendly Pasta Salad
Total Time:
35 min
Prep:
15 min
Cook:
20 min
Yield:8 servings
Level:Easy
Ingredients
12 ounces fun-shaped pasta, such as radiator
8 slices thin bacon
1/2 cup mayonnaise
1/2 cup whole milk
4 tablespoons white vinegar
1/2 teaspoon salt
Dash sugar, optional
10 ounces grape tomatoes (yellow and red), halved lengthwise
1/2 pound Cheddar, cut into small cubes
3 green onions, thinly sliced
Ground black pepper
24 whole basil leaves, chiffonade
Directions
Cook the pasta according to the packet instructions. Then drain and rinse in cold water until cool. Set aside.
Cut the bacon into 1/2-inch pieces and throw into a large skillet. Saute until slightly crisp, and then remove to a paper-towel-lined-plate.
For the dressing, mix the mayonnaise, milk, vinegar, salt, and sugar if using in a small bowl.
Stir together the pasta, dressing, tomatoes, bacon, Cheddar and green onions in a large mixing bowl. Taste for seasonings, adding more salt and pepper if needed.
Stir in the basil at the end
Recipe courtesy of Ree Drummond
Kid Friendly Pasta Salad
Total Time:
35 min
Prep:
15 min
Cook:
20 min
Yield:8 servings
Level:Easy
Ingredients
12 ounces fun-shaped pasta, such as radiator
8 slices thin bacon
1/2 cup mayonnaise
1/2 cup whole milk
4 tablespoons white vinegar
1/2 teaspoon salt
Dash sugar, optional
10 ounces grape tomatoes (yellow and red), halved lengthwise
1/2 pound Cheddar, cut into small cubes
3 green onions, thinly sliced
Ground black pepper
24 whole basil leaves, chiffonade
Directions
Cook the pasta according to the packet instructions. Then drain and rinse in cold water until cool. Set aside.
Cut the bacon into 1/2-inch pieces and throw into a large skillet. Saute until slightly crisp, and then remove to a paper-towel-lined-plate.
For the dressing, mix the mayonnaise, milk, vinegar, salt, and sugar if using in a small bowl.
Stir together the pasta, dressing, tomatoes, bacon, Cheddar and green onions in a large mixing bowl. Taste for seasonings, adding more salt and pepper if needed.
Stir in the basil at the end
Grilled Chicken Sliders... Pioneer Woman
Grilled Chicken Sliders
Recipe courtesy of Ree Drummond
Total Time:
2 hr 35 min
Prep:
25 min
Inactive:
2 hr
Cook:
10 min
Yield:16 sliders
Level:Easy
Ingredients
Chicken and Marinade:
1/2 cup vegetable oil
2 tablespoons Worcestershire sauce
2 teaspoons chile powder
3 cloves garlic, minced
Juice of 1 lemon
1 onion, chopped
Kosher salt and freshly ground black pepper
8 thin-cut chicken breasts, halved and flattened
8 Cheddar slices, halved
Sandwich Bar Fixins:
1 cup honey mustard
1 cup pico de gallo
8 cooked bacon slices, crumbled
2 tomatoes, sliced
1 red onion, sliced
16 slider rolls
Directions
For the chicken and marinade: Mix up the oil, Worcestershire sauce, chile powder, garlic, lemon juice, onions and some salt and pepper in a bowl and pour into a resealable plastic bag. Add the chicken to the bag and marinate for at least 2 hours and up to 4.
Twenty minutes before cooking, fire up the grill.
For the sandwich bar fixins: Set out separate plates or bowls of the honey mustard, pico de gallo, crumbled bacon, tomatoes and red onions.
Grill the breasts for 2 to 3 minutes on the first side, then turn. Lay half a slice of cheese on each breast and grill until cooked through, a further 2 to 3 minutes.
Serve the chicken with rolls and fixins and let everyone build their own sliders.
Recipe courtesy of Ree Drummond
Total Time:
2 hr 35 min
Prep:
25 min
Inactive:
2 hr
Cook:
10 min
Yield:16 sliders
Level:Easy
Ingredients
Chicken and Marinade:
1/2 cup vegetable oil
2 tablespoons Worcestershire sauce
2 teaspoons chile powder
3 cloves garlic, minced
Juice of 1 lemon
1 onion, chopped
Kosher salt and freshly ground black pepper
8 thin-cut chicken breasts, halved and flattened
8 Cheddar slices, halved
Sandwich Bar Fixins:
1 cup honey mustard
1 cup pico de gallo
8 cooked bacon slices, crumbled
2 tomatoes, sliced
1 red onion, sliced
16 slider rolls
Directions
For the chicken and marinade: Mix up the oil, Worcestershire sauce, chile powder, garlic, lemon juice, onions and some salt and pepper in a bowl and pour into a resealable plastic bag. Add the chicken to the bag and marinate for at least 2 hours and up to 4.
Twenty minutes before cooking, fire up the grill.
For the sandwich bar fixins: Set out separate plates or bowls of the honey mustard, pico de gallo, crumbled bacon, tomatoes and red onions.
Grill the breasts for 2 to 3 minutes on the first side, then turn. Lay half a slice of cheese on each breast and grill until cooked through, a further 2 to 3 minutes.
Serve the chicken with rolls and fixins and let everyone build their own sliders.
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