White Bread

6 c. warm water

3 T. instant yeast

3/4 c. shortening

2 1/2 T. salt

1 1/2 c. sugar

3/4 c. powdered milk

15 or more cups white flour

Put water, yeast, shortening, salt and sugar in mixing bowl of Bosch. Add 8 cups of flour and put the powdered milk on top of the flour. Mix until smooth. Add 2 more cups of flour and mix well. Add 2 more cups of flour and mix. Add the other flour, 1 cup at a time, mixing well. When dough pulls away from the sides of the bowl, let mix for 5-10 minutes. Let rise, mix down and mold into loaves. Place them in greased bread pans. Let rise and bake at 350° for 25 to 30 minutes. Makes 6 or 7 loaves, depending on the size of the bread pans you use.

I doubled the recipe and it made 55 small loaves. I gave these small loaves to the children when I did The Little Red Hen at the Library story time.

Spooky Witch Fingers

This is a fun recipe from Allrecipes.

1 c. butter, softened

1 c. confectioners' sugar

1 egg

1 t. almond extract

1 t. vanilla extract

2 2/3 c. flour

1 t. baking powder

1 t. salt

whole almonds

red decorating gel

Combine the butter, sugar, egg, almond extract and vanilla extract in a bowl. Beat together with an electric mixer, gradually adding the flour, baking powder, and salt. Refrigerate for 20-30 minutes. Scoop 1 heaping teaspoon of dough at a time onto a piece of waxed paper. Roll the dough into a thin, finger-shaped cookie. Press 1 almond into one end of each cookie to give the appearance of a long fingernail. Shape the knuckles and cut wrinkle lines in each finger. Bake for 15-18 minutes in a 325° oven. After baking, remove each almond, squeeze a small amount of red gel into the cavity, and replace the almond to cause the gel to ooze out around the almond.

Candy Corn Cookies from Betty Crocker

1 pouch (1 lb. 1.5 oz) Betty Crocker sugar cookie mix

1/3 c. butter, melted

1 egg

orange food coloring

yellow food coloring

Line 8 x 4-inch loaf pan with foil, extending paper over sides of pan. In a medium bowl, stir cookie mix, butter and egg until soft dough forms. divide dough into thirds. Color 1/3 orange and 1/3 yellow by kneading the color in until well mixed. Press yellow dough evenly into loaf pan. Press orange dough into loaf shape on waxed paper and transfer to pan on top of yellow dough. Press together gently. Press uncolored dough into loaf shape on waxed paper and transfer to pan on top of orange dough. Press together gently. Refrigerate dough for 1 1/2 to 2 hours, or until firm. Lift foil and remove dough from pan. Cut crosswise into 1/4 inch thick slices. Cut each slice into 5 or 6 triangles. Place 1 inch apart on ungreased cookie sheet and bake at 375° for 7-9 minutes or until cookies are set and edges very light golden brown. Cool completely.

Luca's Italian Sauce

1/2 c. virgin olive oil

2 c. minced onions

4 cloves minced garlic

5 (6 ounce) cans tomato paste

5 (6 ounce) cans water

5 (1 lb. 13 ounce) cans of crushed tomatoes

2 T. salt (optional)

1 t. pepper

1 t. sugar

1 fresh bay leaf

1 t. dry oregano

1 t. basil

1 t. thyme

1 (16 ounce) smoked, loop sausage

Slice and quarter sausage. Brown garlic and onions in oil. Add sausage and other ingredients. Bring to a soft boil, turn heat down and simmer 2-4 hours, stirring every few minutes. Makes about 7 quarts of sauce. Use for spaghetti, pizza or as a marinara sauce.

Fresh Peach Fish Tacos

This was the winning dish at the Peach Cook-Off on September 4, 2010. It was entered by Steve Wukelich.

For fish:

Place fish fillets, cut into 3/4 inch slices, into a greased baking pan. Combine 1 tablespoon olive oil, 1/4 teaspoon ground cumin and 1/8 teaspoon garlic powder and brush over fish. Bake at 450° for 4-6 minutes.

Stir 3 tablespoons mayonnaise and 1 t. lime together in a bowl. Add 1 1/2 cups shredded cabbage and toss together.

Peach Mixture--combine in a bowl:

1 1/2 cups chopped peaches

2 tablespoons chopped green onions

1/2 chopped jalapeno pepper

1 1/2 teaspoons lime juice

1/4 teaspoon salt

1/2 c. chopped red pepper

1 1/2 teaspoons olive oil

1 1/2 teaspoons vinegar

1/8 teaspoon black pepper

Put fish in taco shell, then spoon the cabbage and peach mixtures into the taco shells.

Fresh Salsa

This great recipe came from my neighbor, Joyce Swyers.

8 ounces Catalina salad dressing

3 large tomatoes, chopped

2 cans drained, rinsed kidney beans

1 green pepper, chopped

1 bunch green onions, chopped (I have used a medium onion before)

Mix well and serve with tortilla chips or Fritos Scoops.

Mexican Rice

This is a recipe my son, Cory, made to eat with our Navajo tacos last night.

1 1/2 t. oil

1/2 small onion, diced

2 c. rice

1 t. ground cumin

1 t. chili powder

14 ounce can diced tomatoes

1 t. salt

2 garlic cloves, minced

2 c. water

1 c. salsa (add more for stronger flavor)

In a large pan, saute onion and garlic in oil. Add rice, then mix in cumin, chili powder, tomatoes, salt, salsa and water. Cover and bring to a boil. Reduce heat to low and simmer until rice is cooked, (20-30 minutes) stirring occasionally.

Salted Nut Chews

This cookie bar tastes a lot like a Payday Candy Bar. Lyn Hutchings gave me this recipe many years ago when I taught her three children in first grade.

Bottom Crust:

1 dry yellow cake mix

1/3 c. butter, softened

1 egg

3 c. mini marshmallows

Mix cake mix, butter and egg together until crumbly. Press into a large greased cookie sheet. Bake at 350°for 10-12 minutes. Remove from oven and immediately sprinkle with marshmallows and return to oven 2-3 minutes or until marshmallows just begin to puff. Cool

Topping:

2/3 c. karo syrup

1/4 c. butter

2 t. vanilla

12 ounces peanut butter chips

2 c. rice krispies

2 c. peanuts

Heat karo syrup, butter, vanilla and chips in microwave until melted and smooth, stirring after each 30 seconds. Stir in cereal and peanuts. Spoon over marshmallows and spread to cover. Chill and cut.

Spinach Salad

I was given this recipe by a teacher friend, Dawn Wasden.

3/4 c. wine vinegar

1 1/2 c. oil (I didn't use this much)

3/4 c. sugar

1 t. dry mustard

1 T. poppy seeds

1/2 t. salt

1/2 pound sliced fresh mushrooms

1 red onion, sliced super thin

6 slices bacon, cooked crisply and broken

1/3 pound swiss cheese, grated

2 bunches spinach, chopped

lettuce, chopped

Blend first six ingredients, then add mushrooms and sliced onions. Marinate in fridge overnight. Pour over bacon, cheese, spinach and lettuce. Toss well.

Triple Citrus Bars

This recipe came from Heather Everett's cooking show called "Let's Eat In". Her show is on Dixie College's CEC TV, Channel 22. It airs Monday, Wednesday, Friday, Saturday and Sunday at 11:30 am. If you like lemon bars, you'll love these. (Click on photo to enlarge.)

Triple Citrus Bars

Crust

5 ounces animal crackers

3 tablespoons packed brown sugar (light or dark)

Pinch table salt

4 tablespoons unsalted butter , melted and cooled slightly

Filling

2 ounces cream cheese , room temperature

1 ½ tsp each grated lime, lemon and orange zest, minced

Pinch table salt

1 (14-ounce) can sweetened condensed milk

1 egg yolk

6 Tbsp fresh lime juice , either Key lime or regular

2 Tbsp fresh lemon juice

2 Tbsp fresh orange juice

Instructions

1. Adjust oven rack to middle position and heat oven to 325 degrees. Cut 2 12-inch lengths extra-wide heavy-duty foil; fold cut edges back to form 7 1/2-inch width. With folded sides facing down, fit foil pieces securely into bottom and up sides of 8-inch-square baking pan, allowing excess to overhang pan sides. Spray foil with nonstick cooking spray or butter.

2. TO MAKE THE CRUST: In bowl of food processor, pulse animal crackers until fine crumbs, (about 1 1/4 cups). Add brown sugar and salt; process to combine. Drizzle butter over crumbs and pulse until crumbs are evenly moistened with butter. Press firmly into pan. Bake until deep golden brown, 18 to 20 minutes. Cool on wire rack while making filling. Do not turn off oven.

3. TO MAKE THE FILLING: While crust cools, in medium bowl, stir cream cheese, zest, and salt with until softened, creamy, and thoroughly combined. Add sweetened condensed milk and whisk vigorously until incorporated and no lumps of cream cheese remain; whisk in egg yolk. Add juices and whisk gently until incorporated (mixture will thicken slightly).

4. TO ASSEMBLE AND BAKE: Pour filling into crust; spread to corners and smooth surface with rubber spatula. Bake until set and edges begin to pull away slightly from sides, 15 to 20 minutes. Cool on wire rack to room temperature, 1 to 1 1/2 hours. Cover with foil and refrigerate until thoroughly chilled, at least 2 hours.

5. Loosen edges with paring knife and lift bars from baking pan using foil extensions; cut bars into 16 squares. Sprinkle with toasted coconut or sifted powdered sugar and serve. (Leftovers can be refrigerated up to 2 days; crust will soften slightly. Let bars stand at room temperature about 15 minutes before serving.)

Double recipe for a 9 x 12” pan.

Churros

1/2 c. butter

1 c. water

2 t. sugar

1 c. flour

4 eggs

1/2 c. sugar

2 t. ground cinnamon

vegetable oil for frying

Combine butter, water and 2 t. sugar in a large saucepan over medium-high heat and bring to a boil. Once it has come to a boil, lower to a medium heat and add the flour, stirring constantly until it comes away from the pan and forms a ball. Remove from heat, transfer to a bowl, and beat with an electric mixer to cool the dough off a bit. Add eggs, one at a time, and beat until it becomes a smooth batter. Transfer the batter into a large piping bag fitted with a large star tip (I used a 2D). Carefully pipe 4" long ribbons directly into hot oil (375°) to fry. Fry until golden, turning to brown other side, about 2-3 minutes per side. Remove with tongs and drain on paper towels. Mix 1/2 c. sugar and 2 t. cinnamon. Shake in bag with sugar and cinnamon mixture. Shake excess off and serve.

NO BAKE COOKIES

This is a fun treat for the kids or grandkids to help make.

3 c. oatmeal

1/2 c. nuts

1/2 c. coconut

5 T. cocoa

1 t. vanilla

Mix these ingredients together in a bowl and set aside.

Bring to a boil and boil for 2 minutes:

2 c. sugar

1/2 c. milk

1/2 c. butter

Add to dry ingredients. Drop by spoonfuls on waxed paper. (We use a size 50 scoop.) Place in refrigerator until set. Makes 3 1/2 dozen.

Scotch-A-Roos

When my boys were in Scouts, their leader, Dr. David Mason, often made these treats for them. They are simple and delicious.

1 c. sugar

1 c. white corn syrup

Mix and melt in microwave until it bubbles (approximately 90 seconds).

Add 1 c. peanut butter and stir until well mixed.

Add 6 c. rice krispies, mix well and press into a buttered 9 x 13" pan.

Melt 6 ounces chocolate chips and 6 ounces butterscotch chips together in microwave for about 90 seconds, stirring after each 30 seconds. Spread over top of rice krispie mixture and refrigerate until time to serve.

Taco Soup

1/2 pound lean ground beef or turkey

1 small onion, chopped

28 ounce can chopped tomatoes (undrained)

15 ounce can kidney beans (undrained)

16 ounce can whole kernel corn (undrained)

2-3 T. taco seasoning mix

2 c. water

tortilla chips

sour cream

grated cheese

Brown meat and onion; drain well. Add canned vegetables, seasoning mix and water. Simmer for 15 minutes. Serve with tortilla chips, sour cream and grated cheese.

Baked Beans for a Crowd

6 cans pork and beans

1 chopped onion

2 T. prepared mustard

2/3 c. brown sugar

1 c. ketchup

1 pound bacon, cooked and cut into pieces

Mix well and bake for one hour at 350° or cook in crock pot for 3-4 hours.

Alfredo Dinner

Here is another good recipe from my daughter-in-law, Hope.

1 pkg boneless skinless chicken breasts

2 T. butter

1 package dry Italian dressing mix

1 c. water

Put these four ingredients in the crock pot and cook all day.

Before serving, add 8 ounces of cream cheese and 2 cans of cream of chicken soup. Mix well and leave in crock pot to warm while cooking the pasta. Cook angel hair pasta and drain. Serve chicken mixture over noodles.

Pudding Jell-o

This is a very refreshing dish from my friend, Joyce Church.

Dissolve a 6 ounce box of orange Jell-o in 2 c. boiling water. Add 1 1/2 c. cold water. Mix well and set aside. Cook a 6 ounce box of cook-to-serve lemon pudding as the package directs. Add to Jell-o and whisk until well mixed. Pour into a 9 x 13" dish and refrigerate until set. Top with Cool Whip and mandarin oranges. You can also use raspberry Jell-o with fresh raspberries or strawberry Jell-o with fresh strawberries.

Hamburger Enchiladas

This is a quick, comfort food dish, especially if you have the hamburger browned and in the freezer.

1 pound hamburger, browned and drained

1 small onion, diced

1 can cream of chicken or mushroom soup

16 ounces sour cream

1 c. salsa

2 1/2 c. grated cheese, separated

10 flour tortillas

Brown hamburger with onion, drain. Mix soup, sour cream, salsa and 2 cups grated cheese together. Warm tortillas in microwave for 30 seconds and cut them in half. Spray a 9 x 13" pan with cooking spray. Place 1 T. hamburger mixture in each 1/2 tortilla and roll up. Repeat with rest of tortillas, placing 10 on each long side of the pan. Spread rest of hamburger mixture over all tortilla rolls. Cover with foil and bake at 350° for 25 minutes. Remove foil and sprinkle with 1/2 c. grated cheese. Bake an additional 5 minutes. Serve immediately.

Aloha Banana Bread

This recipe came from a dear friend, Judy Willard, about 30 years ago. I have since lost track of her and would love to see her again.

2 c. flour

1 t. baking soda

1/2 t. salt

1 c. sugar

1/2 c. butter, softened

2 eggs

1 c. mashed bananas

1 T. grated orange peel

1/4 c. milk

1 t. vanilla

1/2 t. almond extract

1 c. coconut

2/3 c. crushed pineapple

1/2 c. chopped nuts

Mix wet ingredients until well blended. Add dry ingredients and mix well. Stir in coconut, pineapple and nuts. Bake in 2 greased and floured loaf pans at 350° for 50 minutes or until a toothpick comes out clean.

Corn Dog Muffins

This is a favorite muffin for kids. It is from a Taste of Home's cookbook called Fast Fixes with Mixes.

2 packages (8 1/2 ounces each) corn bread/muffin mix

2 T. brown sugar

2 eggs

1 c. milk

1 can (11 ounces) whole kernel corn, drained

5-8 hot dogs, chopped

In a bowl, combine corn bread mix and brown sugar. Combine eggs and milk; stir into dry ingredients until moistened. Stir in corn and hot dogs. Fill paper-lined muffin cups three-fourths full. Bake at 400° for 14-18 minutes or until golden brown. Serve immediately or refrigerate. Yield 18-20 muffins.

Chicken Macaroni Salad

I received this recipe from Hope, my daughter-in-law.

3 c. of dry elbow or salad macaroni

1/2 # frozen peas

2 c. cooked, chopped chicken

3/4 c. chopped cashews

2/3 c. mayonnaise

2 T. apple cider vinegar

2 T. sugar

1 T. Salad Supreme

Cook and drain macaroni. Add peas, chicken and cashews. In a separate bowl, mix mayonnaise, vinegar, sugar and Salad Supreme until smooth and well blended. Add to macaroni mixture. Mix well.

Corn Puffs

This is a picture of the corn puffs. Perhaps this will help you know what to look for when you go to the store. They are used to make the Toffee Popcorn below.

Toffee Popcorn

This wonderful recipe was given to me by my friend, Maria Hall. It is very delicious and very easy.

8 oz bag of baked corn puffs

1/2 c. butter

1/2 c. white karo syrup

1 c. brown sugar

1 t. baking soda

Pour bag of baked corn puffs into a large bowl or roasting pan. Set aside. Bring butter, karo, and brown sugar to a boil in a 2 quart pan and boil for 5 minutes. Add baking soda and stir quickly to dissolve soda. Pour over corn puffs and stir until well coated. Spread on a large cookie sheet and bake in a 250° oven for 45 minutes, stirring every 10 minutes. Pour out onto waxed paper. I baked mine in the roasting pan for 20 minutes, stirring after 10 minutes, and it turned out fine. If you leave out the soda, it will resemble a hard toffee.

Note: You can find the corn puffs in the potato chip aisle.

Almond Cream Puffs

1 c. water

1/2 c. butter

1/4 t. salt

1 c. flour

4 eggs

Almond Cream Filling (recipe follows)

Chocolate Glaze (recipe follows)

In a 2 quart saucepan, heat water, butter and salt until butter melts and mixture boils. Remove from heat. With a wooden spoon, vigorously stir in flour, all at once, until mixture forms a ball and leaves sides of pan. Add eggs into flour mixture, one at a time, beating after each addition, until mixture is smooth and satiny; cool slightly. Preheat oven to 400°. Grease and flour large cookies sheet. Using a size 40 scoop, scoop out dough onto cookie sheet, making 24 puffs of dough. Bake cream puffs for 35-40 minutes or until golden. Turn off oven and let them remain in oven for 15 minutes. Remove and cool. Slice cream puffs almost in half. Fill with almond cream filling and top with chocolate glaze. Store in refrigerator.

Almond Cream Filling

1 small package instant vanilla pudding

1 1/4 c. milk

1 c. heavy cream, whipped (I have used whipped toping)

1 t. almond flavoring

Beat pudding with milk until well blended. Fold in cream and almond extract.

Chocolate Glaze

1/2 c. semi-sweet chocolate chips

1 T. butter

1 1/2 t. milk

1 1/2 t. light corn syrup

In microwave, heat all ingredients until chocolate is melted. Stir until smooth.

Chicken Salad

This is a recipe from my sister-in-law, Sandy Campbell.
This salad tastes great alone, on cream puffs or crescent rolls. When I have to make a large amount of this, I use a turkey breast and it tastes the same.
2 c. cooked, chopped chicken
2 c. chopped celery
2 c. halved grapes
1 small onion grated
Mix the following together for the dressing and add it to the chicken mixture.
1/2 c. sour cream
1/2 c. mayonnaise
2 t. powdered ranch dressing mix

Canned Apple Pie Filling

My visiting teacher, Beth Gardner, made this for me. It is delicious and very easy to make.

4 1/2 c. sugar

1 c. cornstarch

1 t. salt

1 t. nutmeg

2 t. cinnamon

3 T. lemon juice

10 c. water

6 pounds peeled, cored and sliced apples

In saucepan, mix first 5 ingredients. Stir in water. Cook and stir until thick and bubbly. Add lemon juice. Pour wide-mouth quart jars 1/3 full of liquid. Add apples and pack tight. You may have to add a little more liquid. Seal and process in boiling water bath for 35-45 minutes. Makes 6 quarts.

To make pie, place 1 quart of apples and liquid in unbaked 9" pie crust. Cover with top crust and bake at 400° for 50 minutes.

Tyler's Birthday

Today is my oldest grandson's birthday. He had a bowling birthday party on Friday and his dad, my son Randy, made his birthday cake.

Here is a video of when Tyler was born 8 years ago. He is now a very healthy boy, but he didn't start out that way. Please take the time to view this video that his mom put together about his life. You will need several tissues when you watch it. He is a living miracle.

Mom's Potato Salad

This is my mom's recipe as far as I can remember it. She passed away in 2002 and then my dad died 3 1/2 months later.

Boil 6-8 large potatoes and 6-8 eggs.

Peel eggs and potatoes. Cut them into small pieces. In a separate bowl, mix

1-2 c. Miracle Whip, 2 T. mustard, chopped pickles, chopped onions, 2 T. sugar and 2 T. pickle juice. Mix well and add seasoning salt, garlic salt, onion salt, celery salt, salt and pepper to taste. Stir dressing into potato and egg mixture, blending well.

Salsa Chicken and Rice

4 large half chicken breasts

16 ounces salsa

2 c. uncooked rice

2-3 c. grated cheese

Cook chicken and cube it. Cook rice. After chicken is cooked, mix with salsa and heat through. You can mix the cheese in with the chicken/salsa mixture and serve over rice (top picture), or mix the rice and cheese with the chicken/salsa mixture (bottom picture).

Chicken with Italian Dressing Marinade

This is the second marinade we used on Sunday.

1/3 c. olive oil

1/3 c. lemon juice

1 (.7 ounce) package Italian-style dressing mix

6 boneless, skinless chicken breasts

In a gallon ziplock bag, combine oil, lemon juice and Italian dressing mix. Shake until well blended. Add chicken and seal bag. Marinade for several hours and grill. This was also an excellent marinade.

Chicken with Teriyaki Marinade

This recipe is from Allrecipes.

1/2 c. soy sauce

1/4 c. packed brown sugar

1/2 c. orange juice

1 clove garlic, minced

1 t. ground black pepper

In a gallon ziplock bag, stir together all ingredients. Cut up chicken and drop in bag. Seal bag and mix marinade with chicken pieces. Marinate for 4 hours and grill.

This was one of the marinades we tried for Sunday dinner. It was very good.

Candied Chex Mix

This is Beverly Campbell's recipe. She was my wonderful aid when I taught school. Thanks, Beverly.

1 c. margarine

1 1/2 c. karo

1 1/2 c. sugar

Bring to a boil and boil for 4 minutes. Pour over the following mixture:

1 box Rice Chex

1 box Wheat Chex

large flake coconut

pecan halves

slivered almonds

any other items you want in your mix

Use the LARGEST bowl or pan you have. Mix the cereal mixture well before stirring the boiled mixture into the cereal mixture. You can leave it a little sticky or place it in the oven on cookie sheets for 15-20 minutes. Use the lowest setting on your oven.

Crescent Layer Bars

This is another great recipe from Pillsbury. They tasted very good at our New Year's Eve party.

1 can crescent rolls

1 c. white chocolate chips

1 c. semi sweet chocolate chips

1 c. slivered almonds

1 c. nuts

1 can sweetened condensed milk

Heat oven to 375°. Grease bottom and sides of 13 x 9-inch pan. Unroll dough into 2 long rectangles. Place in pan; press over bottom and 1/2 inch up sides of pan to form crust, sealing seams together. Bake 5 minutes.

Remove from oven and sprinkle chips and nuts evenly over crust. Pour condensed milk evenly over top. Return to oven and bake 20-25 minutes longer or until golden brown. Cool 1 hour. Refrigerate about 30 minutes or until chocolate is set. Cut into bars.