Cheese Soup

This is one of my most favorite soups. Make it when you need to take food to someone because it makes a lot.

8 carrots, cut small

3 stalks of sliced celery

8 potatoes, cut small

2 medium onions, cut small

16 ounces frozen peas

12-15 cubes chicken bouillon

1 16 ounce jar Cheese Whiz

3 cubes margarine or butter

3 c. flour

Boil vegetables (except peas) till partly done. Then add peas and set pan aside. Bring 1 1/2 gallons of water to a boil. Add chicken bouillon. Microwave opened jar of Cheese Whiz till softened and add to water. Melt butter and whisk in flour to make a paste. Add to water and whisk until smooth. Add vegetables and water. Simmer till thickened. Share with a friend.

Butterscotch Pull-A-Parts

This recipe was adapted from Paula Deen's Ultimate Coffee Cake.

1 1/4 loaves of frozen bread dough, thawed

1 small package of butterscotch pudding mix

1/2 c. brown sugar

1/2 c. chopped pecans

1/2 c. melted butter

cinnamon and sugar mixed together

Cut each loaf into fourths and then cut each piece into six pieces. Roll dough into balls and dip into cinnamon sugar mixture. Drop into a well-greased and floured bundt pan. Continue layering balls of dough. Sprinkle butterscotch pudding over all the dough. Then sprinkle the brown sugar and pecans over the dough balls. Pour the melted butter over everything. Let rise for 20-30 minutes. Bake at 350° for 30 minutes. Remove from oven and and allow to cool for 5 minutes. Turn pan over onto a serving platter to remove. Serve by pulling apart chunks with forks.

Truffles

This is my very favorite dipped chocolate. It is from an old Farm Journal cookbook.

1/3 c. heavy cream

1/3 c. dairy half-and-half

3 c. finely shaved milk chocolate or chocolate chips

1 1/2 t. vanilla

additional chocolate for dipping

Mix creams together and scald in the microwave. Set aside to cool to 130°. Melt 3 c. of chocolate; beat until smooth. Add warm cream to melted chocolate all at once. Beat until smooth and well blended. Add vanilla and beat. Let cool. When cool, beat with electric mixer until candy is light and rather fluffy. Let stand in the refrigerator until firm. When firm, roll a small ball of candy in palm of hand. (I use a #100 scoop. I then put the balls on a sheet of waxed paper and then back in the refrigerator till they are cold and firm before dipping.) Dip each ball in melted chocolate, shake off the excess chocolate, and drop them on waxed paper. ( I use a two-tined meat fork to dip chocolates.) Sprinkle with chocolate sprinkles while still wet. Makes about 40 truffles. They remind me of the small square Icee candies that melt in your mouth.

Tunnel of Fudge Cake

This was the Pillsbury Bake-Off $5,000 winner of 1966. It was entered by Ella Rita Helrich. This cake mysteriously develops a "tunnel of fudge" filling as it bakes. Don't scrimp on the nuts, or it won't work.

Cake

1 3/4 c. sugar

1 3/4 c. margarine or butter, softened

6 eggs

2 c. powdered sugar

2 1/4 c. flour

3/4 c. unsweetened cocoa

2 c. chopped walnuts

Glaze

3/4 c. powdered sugar

1/4 c. unsweetened cocoa

4-6 t. milk

Heat oven to 350° and grease and flour a bundt pan. Combine sugar and margarine, beat until light and fluffy. Add eggs, one at a time, beating well after each addition. Gradually add 2 c. powdered sugar, blend well. By hand, stir in flour and remaining cake ingredients until well blended. Spoon batter into greased and floured pan; spread evenly. Bake for 45-50 minutes or until top is set and edges are beginning to pull away from sides of pan. COOL UPRIGHT IN PAN ON WIRE RACK FOR 1 1/2 HOURS. Invert onto serving plate; cool at least 2 hours. In a small bowl combine all glaze ingredients, adding enough milk for desired drizzling consistency. Spoon over top of cake, allowing some to run down sides. Store tightly covered.

NOTE:

I used this icing:

1 c. sugar

5 T. butter

1/3 c. milk

1 c. semi sweet chocolate chips

Place the butter, sugar and milk in a pan over medium heat. Stir until the mixture comes to a boil, 3-4 minutes. Still stirring, let the mixture boil until the sugar dissolves, 1 minute. Remove from the heat. Stir in the chocolate chips and continue to stir until the mixture is smooth and the chocolate has melted. Wait until desired thickness is reached and pour over cake.

Pretzel Turtles

Someone brought these to me. They are simple and delicious.

pretzels

Rolo candies

pecan halves

Place a single layer of pretzels on a sprayed, foil-lined cookie sheet. Unwrap Rolo candies and place one in the center of each pretzel. Carefully place in a 300° oven and cook for 2-4 minutes. They should look glossy and still hold their shape somewhat. Remove and quickly place a pecan half on each Rolo and press down on pecan to flatten Rolo. Cool until completely set. Store in covered container.

Pecan Crunch

This recipe is from my friend, Sandy Black. Make it and give it away quickly or else you will eat it all. It's that good.

1 1/4 c. real butter

2 1/4 c. sugar

1/2 c. water

1/2 t. salt

2 t. white vinegar

1 t. soda

3 1/2 c. pecan halves

In a heavy saucepan, combine all ingredients, except soda and pecans. Cook on medium to medium low heat, stirring frequently, to hard crack or 300° on a candy thermometer. Remove from heat; quickly stir in soda until light and foamy. Add pecans. Stir well and pour onto buttered cookie sheet, quickly spreading with spatula. Cool and break into pieces.

You can double this recipe and use the 2# bag of pecans from Costco. If you double it, pour it onto two cookie sheets.

Saltine Toffee

I found this recipe at Tried and True Cooking with Heidi. It is a simple fast recipe.

37 saltine cracker squares

1 c. butter, cubed

3/4 c. sugar

2 c. chocolate chips

1 oz white candy coating

Place crackers in a single layer in a foil-lined 15 x10x1-inch baking sheet. In a large saucepan, bring butter and sugar to a boil. Reduce heat; simmer, uncovered, for 5-6 minutes or until mixture is thickened and sugar is completely dissolved. Spread over crackers. Bake at 350° for 7-8 minutes or until bubbly. Sprinkle with chips. Bake 3-5 minutes longer or until chips begin to melt; spread chocolate evenly over top. In a microwave, melt white candy coating, 30 seconds at a time; stir until smooth. I put it in a ziplock snack bag, sealed it, and cut a tiny hole in the corner of the bag. Drizzle over toffee. Chill for 15-20 minutes or until set; break into pieces. Store in the refrigerator. Yield: about 1-3/4 pounds.

Mom's Peanut Butter Fudge

My mom used to make this and now that she is gone, I make it.

5 c. sugar

1 large can of milk

1 cube butter

Bring to a boil and boil for 10 minutes on medium low heat, stirring frequently.

Add:

10 ounces of marshmallows

2 packages peanut butter chips

2/3 c. peanut butter (chunky peanut butter adds nuts to the fudge)

1 t. vanilla

Stir until melted (sometimes I have to leave it on simmer to melt everything) and pour it into a foil-lined cookie sheet. Cool and cut. Makes about 5 pounds. I used Coleen's idea and poured it into star-shaped foil pans. It filled 17 star pans and a 9 x 9 inch pan.

June's Fudge

June lived next door to me until she passed away in October. She was 87 years old. She was the ideal grandmother-type person. She was an excellent cook and always gave her fudge away at Christmas time. She is dearly missed.

1 cube butter

4 c. sugar

1 can evaporated milk

1 pint marshmallow cream

12 oz semi sweet chocolate chips

2 (8 oz) Hershey plain chocolate bars

1 t. vanilla

1 c. chopped walnuts

Mix butter, marshmallow cream, milk and sugar. Bring to a boil and boil 4 minutes. Add broken pieces of chocolate bars and chocolate chips. Beat until smooth. Add vanilla and nuts. Pour onto foil-lined cookie sheet. Cool and cut.

Crispy Cookies

This is a recipe I received from my sister in law, Judy. I made these to take to the cookie exchange at my brother's wedding. They are very good.

3 cubes butter

3 c. sugar

3 eggs

1 1/2 t. soda

3/4 t. salt

4 c. flour

3 c. rice krispies

12 oz chocolate chips

Mix well. I used a size 50 scoop and baked them at 350° for 8-10 minutes.

Chocolate Bundt Cake

I took this bundt cake to my brother's wedding for the guests. I also doubled the recipe and made this cake into a 10" layer cake to take as a groom's cake. My son, Randy, made the carpenter's pouch out of fondant. It was his first time to use fondant and he did a great job.

1 pkg dry chocolate cake mix

1 small pkg instant chocolate pudding mix

1 c. sour cream

1/2 c. water

1/2 c. oil

4 eggs

1 1/2 c. semi sweet chocolate chips

Combine everything but the chips in a bowl and blend well with an electric mixer. Stir in the chips last. The batter will be very thick. Put it in a greased and floured bundt pan. Bake at 350° for 58 to 62 minutes. Remove the pan from the oven and cool on a wire rack for 10 minutes. Run a knife around the edge of the cake and invert it onto a rack to cool completely.

Fudge Icing

1 c. sugar

5 T. butter

1/3 c. milk

1 c. semi sweet chocolate chips

Place the sugar, butter and milk in a pan over medium heat. Stir until the mixture comes to a boil, 3-4 minutes. Still stirring, let the mixture boil until the sugar dissolves, 1-2 minutes. Remove from the heat. Stir in the chocolate chips, and continue to stir until the mixture is smooth and the chocolate has melted. Wait until desired thickness is reached and spoon over the cake. Watch closely because it sets up quickly.

Dixie Salad with Pomegranates

This is a very simple recipe that the pioneers made when they first came to southern Utah.

3 red apples, cut into small pieces

3 green apples, cut into small pieces

seeds from 4 pomegranates

red grapes

nuts

whipping cream whipped with sugar or Cool Whip

When you remove the seeds from the pomegranates, be sure not to let any of the membranes get in the salad. They are bitter tasting. If you put the seeds in water, the membranes will float. Mix everything together and chill until ready to serve.

Pomegranate Cheesecake with Homemade Danish Dessert

This delicious recipe is from my friend, Sally Goulding.
1 graham cracker crust

1 c. powdered sugar

8 oz Cool Whip, thawed

8 oz cream cheese, softened

1-2 c. pomegranate seeds

1 pkg raspberry Danish Dessert or make your own with recipe below

Mix powdered sugar, Cool Whip and cream cheese with a mixer until very smooth. Pour into pie crust and cool in refrigerator until set. Mix Danish Dessert as per package directions or use the following recipe.

1 c. sugar

2 heaping T. cornstarch

1 pkg unsweetened Kool-Aid brand drink mix in desired flavor

Mix these three item with a fork until well blended. Put in a sauce pan and add 2 c. cold water. Cook until desired thickness. Cool and add 1/2 of the sauce to the pomegranates and spread over top of cheesecake. Save the rest for another pie or make two pies at once.

I like to use strawberry Kool-Aid with fresh strawberries for strawberry shortcake.

Cranberry Pumpkin Bread

My son, Cory, made this bread. It was very good. The recipe came from Taste of Home.

3 c. flour

1 t. salt

1 t. baking soda

1 t. baking powder

1 t. cinnamon

1/2 t. each nutmeg

1/2 t. ginger

3 eggs

2 c. canned pumpkin

1 c. oil

2/3 c. sugar

2/3 c. brown sugar

3 t. vanilla

1 c. dried cranberries

1 c. chocolate chips

In a large bowl, combine the flour, salt, soda, baking powder and spices. In another bowl, combine the eggs, pumpkin, oil, sugars, and vanilla; stir into dry ingredients just until moistened. Fold in cranberries and chocolate chips. Pour into two greased 8-inch by 4-inch loaf pans. Bake at 350° for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

Caramels

My friend, Bea Stirland, gave me this great recipe.

2 c. whipping cream

2 cubes real butter

2 c. sugar

2 c. karo

Cook on medium low, stirring occasionally. Boil until it changes color, then stir more often until it holds its shape in ice water, when pinched. Spray 5 plastic ice cube trays with Pam. Pour the liquid caramels into the holes of the ice cube trays. (I use my gravy ladle to do this.) Put the trays into the fridge until set, then pop the caramels out and wrap them in parchment paper or waxed paper. Never leave in the fridge overnight. I usually make them in the morning and wrap them in the afternoon. This makes around 70 caramels.

Gumdrop Turkeys and Roses

Nutter Butter cookies

small gumdrops

candy corn

black icing in a tube

My grandkids made these turkeys today for Thanksgiving. Choose 5-6 different colors of gumdrops and roll them in sugar until they are flat and thin, 1 1/2 to 2 inches long. Be sure to keep turning the gumdrop over and sugaring both sides before rolling. They will stick without sugar. Press them together in a fan shape. Ice the top of the cookie and press it onto the bottom of the fan shape. Add black icing eyes and the top half of the candy corn for the beak.

Roses

Roll small gumdrops until flat and thin 1 1/2 to 2 inches long, sugaring and turning as you roll them. Cut each piece in half. Roll one into a coil for the center of the rose. Add three petals around the center, pressing the bottom of each petal to the center coil, overlapping petals a little. Add five petals around the three petals of the round before, pressing the bottom of each petal to the petals of the round before, overlapping petals a little. Curl the petals towards the back of the rose to desired shape.

Lorraine's Chocolate Chip Cookies

My daughter wanted to make her Aunt Lorraine's cookies today. Here they are. Lorraine is my sister-in-law who was diagnosed with cancer in March and passed away in June. She was one of the best and so are her cookies.

1 c. shortening

3/4 c. white sugar

3/4 c. brown sugar

3 eggs

1 t. vanilla

2 c. flour

1 t. soda

1 t. salt

3-5 large handfuls of old fashioned oatmeal

1 bag chocolate chips

nuts, if desired

We use a #50 scoop and bake them 12-13 minutes at 350°.

Cornbread

This is a delicious cornbread that can be baked in a pan or as muffins.

1 pkg dry yellow cake mix

2 c. yellow corn meal

2 c. flour

6 T. sugar

2 T baking powder

2 t. salt

2/3 c. margarine or butter, softened

2 eggs

2 c. milk

Mix well and put into a greased 9 x 13-inch cake pan. Bake at 375° for 35-40 minutes. Check with a toothpick to make sure middle is done. Serve warm or cooled. If you make muffins, they bake in 12-15 minutes. It will make 30-36 muffins.

Yummy Sugar Cookies

This is a recipe from Pam Pace, a teacher who taught in the classroom next to me for many years, until she passed away. Hope, my daughter-in-law, asked me to make them for her birthday dinner today. She only likes pink icing. You can see the fingerprint in the first one. Someone couldn't wait to try them.

3 1/4 c. flour

1 egg

1/2 c. butter

1 c. sugar

1 t. soda

1/2 t. salt

1 t. vanilla

3/4 to 1 c. commercial sour cream (I triple the batch and use 16 oz of sour cream.)

Mix like you would regular cookies. Chill for 1/2 to 1 hour. Roll out with powdered sugar instead of flour. (I always roll sugar cookies out with powdered sugar and the dough never gets stiff.) Bake at 350° for 10 minutes. Cool and ice with your favorite icing.

Bon Bons

This is a very easy center to dip either in almond bark or chocolate. I used white almond bark and tinted it with orange gel coloring for Halloween. (Do not use liquid coloring to tint almond bark because it will ruin it.) Tint it with other colors for weddings or other holidays.

1 can Eagle Brand milk

2 c. chopped pecans

1 cube margarine, room temperature

3 c. coconut

2 lb. powdered sugar

1 t. vanilla

few grains salt

Mix everything well. (I used the dough hooks with my Bosch.) Roll into 1-inch balls and put on a wax paper lined cookie sheet and place in the fridge to get firm. (I scooped them out with a #100 scoop and then rolled them into balls. It made 120 with the scoop.) Melt 36 oz white almond bark in microwave. Stir after every 20 seconds. It will take about 1 1/2 minutes to melt. Add gel coloring, a little at a time, until desired brightness. Using a two-tined meat fork, drop one center into the almond bark, turn it over, shake off the excess, turn it upside down on wax paper and swirl the top with a string of almond bark.

Jack O Lantern Bundt Cake

I received this Buttery Pound Cake recipe from a friend, Cathy Reynolds. My son added the face and drew the pumpkin leaves. One of these days I'll post cakes that my sons decorate. They are quite the cake decorators. I made two bundt cakes, tinted the batter orange and put them together for a pumpkin cake.

2 c. sugar

1 c. butter, softened

5 eggs

1/4 c. sour cream

1/3 c. milk

2 1/2 c. flour

1/2 t. salt

Heat oven to 350°. Combine sugar and butter in a large bowl. Beat at medium speed, scraping bowl often until creamy, about 2-3 minutes. Continue beating, adding 1 egg at a time until well mixed. Add sour cream, milk and vanilla. Continue beating and scraping bowl often until well mixed. Reduce speed to low and add flour and salt just until moistened. Put batter into well-greased and floured bundt or # 10 tube pan. Bake for 55-60 minutes, or until toothpick comes out clean. Cool 10 minutes, run a knife around edges and dump out onto cooling rack. Trim top and put two cakes together, top to top, for a pumpkin.

Tater Tot Casserole

This is another great comfort food. It is easy to make and quite delicious. It's a quick main dish to take to someone in need.

1 lb. ground beef

tater tots

1/2 pkg dry onion soup

2 cans cream soup

1/2 can water

grated cheese

Brown hamburger and drain. Add onion soup, cream soup and water. Mix well and pour into 9" x 13" pan. Top with grated cheese. Arrange tater tots on top of cheese, completely covering cheese. Cover with foil. Bake 375° for 45 minutes. Removing foil the last 10 minutes.

Potato Casserole

Sometimes this is called cheesy potatoes and in Utah it is often called "funeral" potatoes because it is a great dish for funeral luncheons. I just made this for the funeral luncheon of my neighbor who was a wonderful cook and a great neighbor. It is a yummy, cheesy side dish.

Melt 1 cube butter, 1 can cream of chicken soup and 1 pint of sour cream. Mix it with 24-36 ounces of frozen hash browns, thawed, and 2 c. grated cheese. Pour into a 9" x 13" pan. Crush 1 c. corn flakes and mix with 2 T. melted butter. Sprinkle on top of potatoes. Bake at 350° for 25-30 minutes. (You can also boil or bake 8 potatoes, cool them and grate them instead of using frozen hash browns.)

Neno Award

Coleen, over at Coleens Recipe, sent me a Neno Award. It is an award to encourage friendships through blogging. Coleen said that blogging has expanded her world and I totally agree with her.

I agree with Coleen about blogging. I followed several food blogs before I decided to open one. My daughter-in-law helped me set up my blog. I have always loved cookbooks and trying new recipes.

Here are the Neno Award Rules:

1. As a dedication for those who love blogging and love to encourage friendships through blogging.
2. To seek the reasons why we all love blogging.
3. Put the award in one post as soon as you receive it.
4. Don’t forget to mention the person who gives you the award.
5. Answer the award’s question by writing the reason why you love blogging.
6. Tag and distribute the award to as many people as you like.
7. Don’t forget to notify the award receivers and put their links in your post.

I am passing the Neno Award on to:

1. Hope Clyde for helping me set up my blog and being a fabulous daughter-in-law!!! (Yes, I have her password and yes, I helped her do this post!!! Love you, mom!!!)

2. Prudence Pennywise for her many helpful recipes.

3. Jenny Chamberlain for her insight into food and quilting.

Halloween Witch's Brew

This was one of my favorite things to do on Halloween with my first grade class. Now that I have retired from teaching, I get to make this brew for my grandchildren's classes and for story time at the Public Library. You can add anything to the brew that you want. I put each thing in a brown paper lunch bag and label it "bat bones", "smashed bugs", etc. Have the children read each bag before you dump it into a large kettle. Stir after each addition. It is more fun if you do not let them see any of the ingredients until it is all mixed up. Then I bag it in snack-sized bags for them to take home. The following are some of my favorite ingredients:

braised beetles--milk duds

dragon wings--crisp snacks (triangle shaped)

pigeon poop--yogurt raisins

shredded lizard gizzards--shredded coconut

cat claws--shelled sunflower seeds

bat bones--pretzel sticks

ghost noses--mini marshmallows

colored flies--M & M's

smashed bugs--raisins

owl eyes--peanuts

pumpkin eyes--candy corn

blood drops--red hots

spider legs--black string licorice cut in 2" lengths

cobwebs--waffle pretzels

skeleton kidneys--jelly beans

witch fingernails--hot tamales

witch warts--chocolate chips

unicorn horns--bugles
bat brains--Nestle Buncha Crunch candy
witch fingers--cheetos

Peach Ice Cream Pie With Caramel Sauce

This was the winning recipe from the Peach Cook-off during Peach Days. It was entered by Chantelle Browning. It was delicious.

Crust:

2 1/2 c. finely crushed pecan shortbread cookies, such as Pecan Sandies; about 11 ounces

1/4 c. melted butter

Caramel Sauce:

2 c. sugar

1/2 c. water

1 1/4 c. whipping cream

3/4 t. vanilla

2 quarts peach ice cream, slightly softened

1 c. pecans, toasted, coarsely chopped

1 c. pecan halves, toasted

sliced peaches

Make crust:

Preheat oven to 325°. Butter 9-inch spring form pan with 2 3/4-inch high sides. Mix cookie crumbs and melted butter until crumbs are evenly moistened. Press crumb mixture firmly onto bottom and 1 inch up sides of prepared pan. Bake until crust is set and pale golden, about 15 minutes. Cool completely.

Make caramel sauce:

Combine sugar and 1/2 c. water in heavy saucepan. Stir over medium-low heat until sugar dissolves. Increase heat to medium-high; boil without stirring until syrup is deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 8 minutes. Remove from heat. Gradually add cream (mixture will boil vigorously). Stir over low heat until any caramel bits dissolve and sauce is smooth, about 1 minute. Stir in vanilla. Let stand until cool, but still pourable, about 1 hour. Drizzle 1/4 c. cooled caramel sauce over bottom of crust. Freeze until caramel sets, about 10 minutes. Spread 1 quart of ice cream over caramel in crust. Sprinkle chopped pecans over ice cream. Drizzle 1/2 c. caramel sauce over ice cream. Freeze until caramel sets, about 10 minutes. Spread remaining ice cream over pecans. Freeze until top of pie is firm, about 1 hour. Arrange pecan halves around pie alternating with sliced peaches. Drizzle 1/4 c. caramel sauce over pie. Freeze pie until frozen solid, at least 4 hours. Can be prepared 5 days ahead. Cover tightly with foil; keep frozen. Cover and chill remaining caramel sauce.

To serve, re-warm remaining caramel sauce over low heat, stirring often. Cut around pan sides to loosen pie. Let pie soften slightly at room temperature, about 10 minutes. Remove pan sides. Serve pie with warm caramel sauce.

Breakfast Souffle

This can be made the night before and kept in the fridge to be baked the next morning or made just before you need it.

1 loaf French bread or Texas toast bread

1/2 c. chopped onion

1 can sliced mushrooms

1 # cooked sausage

12 oz frozen shredded potatoes

2 c. grated cheese

10 eggs

1 1/4 c. milk

Slice french bread, if using that kind. Butter one side of the bread and lay one layer in the bottom of 9 x 13 pan, butter side down. Layer all the other ingredients over the bread except milk and eggs. In a bowl, mix the eggs, milk, salt and pepper to taste. Put another layer of buttered bread on the top of everything, butter side up this time, and pour the egg mixture over the top of everything. Sprinkle additional cheese over the whole thing. Spray foil with Pam and put foil over the pan. Bake at 350° for 45 minutes to 1 hour, or until eggs are set. Remove the foil the last 5 minutes. Serve hot.

Brownie Mix and No Fail Frosting

8 c. sugar

5 1/2 c. flour

1 c. baking cocoa

4 t. baking powder

2 t. salt

Mix these ingredients very well and store in an airtight container.

For one batch use:

2 c. mix

1/2 c. melted butter

2 eggs

2 t. vanilla

nuts

One batch will fill an 8" x 8" pan. Grease pan and bake for 25 minutes at 350°. Two batches will fill a 9" x 13" pan and three batches will fill a large cookie sheet. You can use a glass pie pan and microwave on high for 6-7 minutes. This recipe makes 7 1/2 batches.

No Fail Chocolate Icing

1 c. sugar

1/2 c. milk

1/4 c. baking cocoa

1/2 c. butter

Bring all ingredients to a full boil, stirring frequently. Add 1 t. vanilla. Cool, beating occasionally. Add 1 lb. powdered sugar and beat well.

Barbecue Sauce

1/2 c. molasses

1/2 c. barbecue sauce

2 c. ketchup

1/2 c. lemon juice

1/2 c. brown sugar

1 T. prepared mustard

1/2 c. chopped onion

1/2 c. butter or margarine

1/2 t. salt

Combine all ingredients in a sauce pan and simmer for 20-30 minutes, uncovered.

For barbecued ribs, bake ribs in covered roaster pan at 300° for 3-4 hours or until tender. Drain drippings. Dip ribs, one at a time in sauce to completely cover ribs and place in a dripper pan. Repeat for all ribs. Cover with foil and heat till hot.

For pulled pork sandwiches, bake pork roast in covered roaster pan at 300° for 3-4 hours or until tender. Drain drippings and cool. Pull roast apart with two forks or fingers. Mix all of sauce with pulled meat , cover with foil and heat till hot. This completely covered an 8 lb. pork roast.

Peach Fritters

This is a dessert I made to take to the Peach Days Committee meeting.

Peach Mixture:

6 peaches, peeled and diced

1/4 c. peach drink ( I used a powdered drink mix mixed with water)

1/2 t. cinnamon

1/4 c. butter

1/4 c. sugar

Cook all but peaches in a saucepan for 3-5 minutes, then add peaches. Cool for 10 minutes.

Dough:

1 T. yeast

2 c. peach drink, warmed

1 t. cinnamon

2/3 c. scalded milk

2 eggs

3/4 c. sugar

1 cube melted butter

3 c. flour

Mix well in Bosch mixer, gradually adding additional flour till it's a soft dough. Add cooled peaches and mix gently. Add enough additional flour, if needed, for a soft, sticky dough again. Cover and let rise. Pul a small handful of dough out of bowl and stretch out flat, with fingers, on a floured surface. Cook in 375° oil, turning to brown other side. Drain on paper towels.

Glaze:

1 # powdered sugar

1/2 c. water

1/2 t. vanilla

Mix well with hand mixer. With tongs, dip fritter in glaze, shake excess glaze off and drain on a rack over a cookie sheet.

Frosted Pecans or Walnuts

Here is another great candied nut that can be used for gifts.

1/2 c. dairy sour cream

1 1/2 c. sugar

1 1/2 t. vanilla

4 c. pecans or walnuts

Combine sour cream, sugar and vanilla in a large pan. Cook to soft ball stage (234°), stirring frequently to prevent scorching. I cook it on medium low the whole time. Add nuts and stir to coat. Keep stirring until it becomes sugary and then spread out on a buttered cookie sheet. Separate with two forks. I always double the recipe and it works just fine. Warning: it is very addictive.

Cinnamon Almonds

I received this recipe from Michelle Fawcett. This is a great recipe to bag and give as gifts. I usually make it with almonds, but I tried a few pecans in the syrup today and they tasted just as good.

1 c. sugar

1/4 c. water

1/8 t. cream of tartar

1 t. cinnamon

Boil to a soft ball and add 1/2 t. vanilla and 1 1/2 c. almonds. Mix well, stirring until it goes sugary, and pour out into a cookie sheet sprayed with non-stick spray. Break into individual almonds with two forks. At Christmas I five times the recipe and use the 3 pound bag of almonds from Costco.

A Simply Peachy Dessert

Here in southern Utah we hold an event which is called Peach Days. It is always held the Friday and Saturday before Labor Day. I am in charge of the Peach Cook-off and this is the winning recipe from last year. Tonya Beutler was the creator of it. If any of you are in southern Utah during this time please come to Hurricane and attend Peach Days.

Crust

1 2/3 c. crushed pretzels

2 sticks melted butter

3 t. sugar

1 c. chopped almonds

Filling

1/2 c. sugar

12 oz (1 1/2 pkg) cream cheese, softened

3 c. cool whip

3-4 c. softened peach sherbet (you can get this at Wal-Mart)

Topping

1 c. cool whip

3 fresh peaches

Mix together pretzels, almonds, butter and 3 t. sugar and press in the bottom of a 9 x 13 pan, then bake at 400° for 10 minutes. Let cool. Cream together 1/2 c. sugar, cream cheese, and 3 c. cool whip. Spread on cooled pretzel crust. Spread sherbet over cream cheese mixture, then lightly top with a thin layer of cool whip. Freeze until ready to serve. Place sliced, fresh peaches on top just prior to serving.

Monster Cookies

I love cookies and when one of my first graders brought me these cookies, I had to have the recipe. Here it is.

2 cubes margarine, softened

2 c. packed brown sugar

2 c. white sugar

3 c. peanut butter

Mix well and add 6 eggs. Beat until well-mixed and add the following:

9 c. quick oats

4 t. soda

1 1/2 t. vanilla

2 c. chocolate chips

12 oz. M & M's

When mixed, pack dough into a 1/4 c. measuring cup, shake out into hands and put on an ungreased cookie sheet, 6 cookies per sheet. Bake at 350° for 14-15 minutes. DO NOT OVER BAKE. I used a size 24 ice cream scoop for several and then changed to a size 30 scoop for the rest of them.

NOTE: No flour is used in these cookies.

Cinnamon Rolls

I used the Yummy Dinner Rolls from my earlier post to make these cinnamon rolls. When I rolled out the dough I brushed melted butter on the dough and sprinkled it with a mixture of 1 cup of brown sugar and 1 tablespoon of cinnamon. Roll up and cut into rolls. Let rise and bake at 350° for about 20 minutes.

Here is the recipe again in case you missed it.

Yummy Dinner Rolls

In a separate bowl mix

6 beaten eggs

1/2 c. warm water

2 T. instant yeast

Set aside.

In large mixing bowl or Bosch, mix the following:

2 c. warm mashed potatoes

1 1/2 c. sugar

1 1/2 c. shortening

1 T. salt

3 c. hot water

Add 3 c. Krusteaz wheat and honey pancake mix and blend well.

Add yeast and egg mixture.

Add enough white flour for a nice dough and mix for 5-10 minutes until dough pulls away from the side of the bowl.

Let rise until double. (30 minutes)

Punch down and let rise again. (30 minutes)

Form into rolls, put on a greased pan and let rise again.

Sausage Stromboli

1 T. yeast

1 t. sugar

1 c. warm water

1/4 c. oil

1/4 t. salt

2 1/2 to 3 c. flour

3/4 pound pork sausage

1 medium onion, chopped

8 oz tomato sauce

1 garlic clove, minced

1 1/2 t. Italian seasoning

1 c. sour cream

3 T. cream cheese

1 c. shredded cheddar cheese

1 c. shredded mozzarella cheese

Dissolve yeast and sugar in water. Add the oil, salt and 2 c. flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. Knead until smooth and elastic. Cover and let rise until doubled. Meanwhile, cook sausage and onion until meat is no longer pink; drain. Add tomato sauce, garlic and Italian seasoning. Set aside. On a large, greased baking sheet, roll dough into an 18-in. x 12-in. rectangle. Spread sausage mixture lengthwise down the center. Combine the sour cream and cream cheese; spread over sausage mixture. Sprinkle with cheeses. Fold one long side of dough over the filling. Fold other long side over the top and seal the edges. Cover and let rise 30 minutes. Bake at 400° for 25-30 minutes. Yield: 12 servings.

Adapted from a Taste of Home recipe.

Buttermilk Syrup

This recipe came from Maria Hall, a good cook in my neighborhood. It tastes yummy on pancakes and has a little bit of a caramel flavor to it.

1/2 c. buttermilk

1 c. butter

1 c. sugar

1/2 t. soda

Bring to a soft boil and boil for 5 minutes, stirring constantly. Remove from heat and add 1/2 t. vanilla. Stir and serve with pancakes.

Whole Wheat Bread

I got this recipe from a dear friend of mine, Kathy Davis. It only takes 1 1/2 hours from the time I grind the wheat until I pull it out of the oven. Anyone should have time to make fresh bread with this recipe.

5 c. hot tap water

2/3 c. oil

2/3 c. honey

1 T. salt

3 T. yeast

3 c. white flour

12-14 c. whole wheat flour

Put water, oil, honey and 3 c. white flour in an electric mixer and beat till wet. Add yeast and mix for 15 seconds, then add salt. Add whole wheat flour gradually and mix well. Keep adding flour until the dough cleans the bowl as it mixes. I usually add half the flour, mix a few minutes, and then add 1 cup of flour at a time, mixing well after each cup, until the dough is the right consistency. Then let it mix for 5 minutes. DO NOT LET IT RISE AFTER MIXING. IMMEDIATELY form into loaves with oil on hands. Put in greased bread pans and let rise. Bake at 350° for 25 minutes. Makes 5-6 loaves, depending on the size of the bread pans.

Hamburger Pie

Pie Crust

4 c. flour

1 3/4 c. shortening

1 T. sugar

2 t. salt

1 T. vinegar

1 egg

1/2 c. water

Mix first four ingredients together. In a separate dish, beat remaining ingredients. Combine the two mixtures until all ingredients are moistened. Mold dough into a ball. Dough can be left in refrigerator up to 3 days or can be frozen until ready to use. Makes 2 9-inch double crust pies and 1 9-inch shell.

Filling

Brown 1 pound of hamburger with onions. Drain and add 1 can of tomato soup and 1 can of drained green beans. Mix well. Roll out bottom crust and fill with hamburger mixture. Cover with top crust and flute edges. (I put both index fingers on the edge about an inch apart and push in between my fingers with my thumb.) Brush with milk and sprinkle with garlic or onion salt. Bake at 350° for 30 minutes.

Pizza

1 c. warm water

2 t. yeast

1 t. sugar

1 t. salt

3 T. oil

3-3 1/2 c. flour

Mix together well, adding the last cup of flour gradually. Knead gently in the bowl until smooth and elastic. Cover and let rise until double. Spray a large cookie sheet with vegetable spray. Press or roll the dough to fit the pan. Cover dough with pizza sauce, desired toppings and cheese. Bake at 400° for 20 minutes. You can roll the dough out, cut into circles, fill and fold in half for calzones.

Chicken Enchiladas

1 can cream of chicken soup

1 c. sour cream

1/2 c. salsa

2 c. chopped, cooked chicken

1 c. grated cheese

flour tortillas

Mix soup, sour cream, salsa, chicken and cheese together. Cut tortillas in half. Put one heaping tablespoon of chicken mixture in each tortilla and roll up. Place tortilla roll seam side down in a 9 x 13 inch baking dish that has been sprayed with vegetable spray. Repeat for other tortillas. Spread the rest of chicken mixture over all tortilla rolls. Sprinkle with additional grated cheese and cover with foil. Bake at 350° for 30 minutes, removing foil during the last 5 minutes.

MAYONNAISE CHICKEN

MAYONNAISE CHICKEN

Spread mayonnaise on both sides of boneless chicken breasts. Roll in Panko (Japanese style) bread crumbs. Place breaded chicken close together on a foil lined cookie sheet with sides. Bake at 350° for 1 hour, check after 45 minutes.

CHEESY MEAT LOAF

CHEESY MEAT LOAF

2 pounds lean hamburger

16 ounces tomato sauce, divided

1 medium onion, chopped

1 egg

1/2 c. milk

1 T. meat loaf seasoning (Alison's Pantry)

1 sleeve soda crackers

1 small can sliced olives

1 small can sliced mushrooms

2 c. grated cheese

Beat egg and milk together, then add onion, seasoning, and 12 ounces of tomato sauce. Add the hamburger and the crushed crackers to the egg mixture. Mix well by hand. Press firmly into 9" x 13" pan. Spread remaining tomato sauce on raw meat. Add olives and mushrooms. Bake at 350° for 40-45 minutes. Sprinkle cheese on top and return to oven for 5 minutes.

Yummy Dinner Rolls

I received this recipe from a first grade teacher, Joni Taft. I met her at a summer workshop. Instead of adding whole wheat flour to her roll dough, she used Krusteaz wheat and honey pancake mix. Her children liked the rolls much better than the original recipe.

ROLLS

In a separate bowl mix

6 beaten eggs

1/2 c. warm water

2 T. instant yeast

Set aside.

In large mixing bowl or Bosch, mix the following:

2 c. warm mashed potatoes

1 1/2 c. sugar

1 1/2 c. shortening

1 T. salt

3 c. hot water

Add 3 c. Krusteaz wheat and honey pancake mix and blend well.

Add yeast and egg mixture.

Add enough white flour for a nice dough and mix for 5-10 minutes until dough pulls away from the side of the bowl.

Let rise until double. (30 minutes)

Punch down and let rise again. (30 minutes)

Form into rolls, put on a greased pan and let rise again.

Bake at 400 degrees for 15 minutes or until done.

Cinnamon Roll Cake

For my first recipe, I am sharing one that I got from HERE. It sounded so good that I made it and before the week was over I had made it for my THIRD TIME! I wish you could smell how good it smells when it's baking. It smells like homemade cinnamon rolls!
(Do you like the picture? I couldn't get the camera before it looked like this!)














1 yellow cake mix

4 eggs

3/4 c. oil

1 c. sour cream

Mix well and pour into a greased 9 x 13 pan.

Mix 1 c. brown sugar and 1 T. cinnamon together well and pour over cake batter. Swirl into batter with a knife.

Bake at 325 for 35-40 minutes. Let cool 10-15 minutes before icing.

Icing:

2 c. powdered sugar

4 t. milk

(Instead, I used canned icing that I melted in the microwave for 20 seconds.)

Try it, it's easy and your friends and family will LOVE it!