Cookie Dough Truffles

This recipe was adapted from Recipe Shoebox.

1/2 cup butter, softened

3/4 cup brown sugar

2 1/4 cups flour

14 ounces sweetened condensed milk

1 teaspoon vanilla

1/2 cup mini chocolate chips

chocolate chips, almond bark or dipping chocolate

Cream the butter and brown sugar until light and fluffy. Add flour, sweetened condensed milk and vanilla; mix well. Stir in mini chocolate chips. Roll into 1" balls (I used a size 100 ice cream scoop) and place on parchment lined cookie sheet. Freeze for 1-2 hours or until firm. Dip in melted chocolate and drop on parchment paper. The dough softens quickly, so only work with half the balls at a time. I made 114 balls with the 100 scoop.

Pumpkin Cheesecake

This recipe came from Lacey Berry. My son, Cory, made it for Thanksgiving.
4 8oz. packages of softened cream cheese
1/2 cup sugar
6 oz sweetened condensed milk
4 large eggs
1-2 cups pumpkin, depending on the taste and color you are looking for
1 teaspoon cinnamon
1/4 teaspoon cloves, ginger, and nutmeg
any graham cracker crumbs or cookie crumbs mixed with butter for a crust and pressed into 8" spring form pan. We used vanilla wafers and chocolate sandwich cookies.

Cream cheese and sugar until very creamy and smooth. Add sweetened condensed milk and mix well. Add eggs, one at a time and mix. Place half of the cheesecake batter in an 8" springform pan. Place a pan of water on the rack below while cooking. Bake for 90 minutes at 285°. Remove from oven and cool to room temperature. Mix the pumpkin and spices with the remaining cheesecake batter and pour over the top of the baked cheesecake and continue baking at 300° for 90 minutes or until done. Keep checking the water and refill as needed. Freezing the cheesecake when cooled will make it easier to cut. The water bath helps keep it from cracking.

Sun Oven Cooking

Last week I did a preparedness workshop and cooked food in my Sun Oven. I baked coconut bread, apple bread, banana bread and a pot roast dinner. Every thing turned out very moist and very delicious.

Coconut Bread

4 eggs

2 c. sugar

1 c. oil

2 t. coconut extract

Cream together and add the following, alternating with 1 c. buttermilk:

3 c. flour

1/2 t. soda

1/2 t. baking powder

1/2 t. salt

Add 1 c. angel flake coconut. Pour into 2 greased loaf pans Bake at 350 for 45-55 minutes. The Sun Oven took 60-65 minutes.

Candied Popcorn

I made red, yellow, blue and green popcorn for the Library story time today. We were reading books about those four colors. This recipe is from my dear friend, Utahna Richins.

2 c. sugar

1/4 t. salt

1 T. white karo

2/3 c. milk

Cook to 230° or just under a soft ball stage. Add:

1 t. vanilla

1/4 t. food coloring

Mix well and pour over 6 quarts of popped popcorn. Stir until well coated. Spread popcorn on waxed paper, separate and let dry.

Two and Two Brownies

2 cubes butter

2 c. brown sugar

2 eggs

2 c. oatmeal

2 c. flour

2 c. butterscotch chips (optional)

Cream brown sugar and butter until creamy. Add eggs and beat. Add oatmeal, flour and butterscotch chips. Press into a large, greased cookie sheet with sides. Bake at 350° for 22 minutes.

Icing:

2 c. sugar

1/4 c. karo

1/2 c. milk

1/2 c. butter

2 T. cocoa

1/4 t. salt

Boil together for 3 minutes. Add 1 t. vanilla and put pan in sink of cold water and beat icing until thick. Spread on brownies. When icing is set up, cut into bars 8 across and 8 down the side. Makes 64 bars.

Peach Chicken Sweet and Sour

This was the winning recipe of the 2011 Peach Cook-Off.

Peach Chicken Sweet & Sour—Marcia Cahoon

2 boneless, skinless chicken breast halves, cubed
1 tablespoon olive oil
1 cup sliced carrots
1 onion, julienned
1 medium green pepper, julienned
2 ribs celery, sliced
2 cups cubed, fresh peaches

Saute chicken in olive oil until chicken is no longer pink, seasoning with salt and pepper to taste. Make sauce while chicken is cooking. Add carrots to chicken in the skillet with a little water. Cover skillet and cook on medium heat until carrots are crisp-tender, stirring occasionally and adding a little water as needed to keep from scorching. Add onion, green pepper and celery. Saute until onion wilts and peppers and celery are bright and crisp-tender. Pour sauce over chicken and vegetables and simmer for a few minutes. Stir in peaches just before serving and serve immediately over rice.

Sauce
1 cup peach jam
2 tablespoons brown sugar
1 teaspoon dry mustard
½ teaspoon ground ginger
¼ cup apple cider vinegar

Heat in saucepan over medium heat just until brown sugar melts. Whip in blender to make smooth.

Peachy Cinnamon Rolls

This was a delicious entry in the Peach Cook-Off last year. It was entered by Jessica Grogan

Dough:

1 T. active dry yeast

1/2 c. warm water

1/2 c. sour cream

2 eggs

1/4 c. sugar

1 t. salt

1/4 c. butter

flour

Filling:

2 c. finely chopped peaches

1 c. brown sugar

1/3 c. butter, softened

1 T. ground cinnamon

1/3 c. butter, melted

Buttercream Topping:

1/4 c. butter, softened

2 c. powdered sugar

2-3 T. peach juice

3/4 T. vanilla extract

1 t. grated lemon peel

In a bowl, dissolve yeast in warm water. In a small saucepan, heat sour cream and butter to 110-115°. Add the sour cream mixture, sugar, salt, eggs and 1 1/2 c. flour to yeast mixture. Beat for 2 minutes. Stir enough of remaining flour in to form soft dough. Turn onto floured surface, knead until smooth and elastic. Placed in greased bowl, turning once to grease top. Cover and let rise until doubled.

For filling, combine softened butter, cinnamon, and brown sugar; set aside.

Punch dough down when ready. turn onto lightly floured surface; divide in half. Roll each ball into a rectangle. Brush with 1 T. melted butter. Spread half of the filling on the dough. Sprinkle chopped peaches on top of filling. Roll up into a jelly roll, pinch seam to seal. Repeat with remaining dough. Brush with remaining butter. Slice each roll and place slices on greased pan. Let rise until dough doubles. Bake at 350° for 30 minutes or until golden brown.

For frosting, cream butter until light and fluffy. Beat in powdered sugar, lemon peel and vanilla. Add enough peach juice to achieve frosting consistency. Spread on rolls when completely cooled.

Peaches 'n Cream Cobbler

Marcia Cahoon entered this in the Peach Cook-Off last year and it was delicious.

5 c. sliced peaches

1 lb. powdered sugar

8 oz cream cheese, softened

1 box yellow cake mix

1/2 c. butter

1/2 t. cinnamon

Cream together powdered sugar and cream cheese. Place peaches in lightly greased 9" x 13" cake pan and spread cream cheese mixture over all. Sprinkle dry cake mix over the top. Slice butter thinly and place pats evenly over the cake mix. Sprinkle with cinnamon. Bake at 350° for approximately 35 minutes until peaches are tender. Serve warm.

Crab Salad

1 pound crab flakes, chopped

1 medium onion, chopped fine

3-4 stalks celery, chopped fine

1/2 c. grated cheese

Mayonnaise to moisten

Mix well. Serve alone or with crackers.

Home Style Baked Beans

Brown and Drain:

1/2 pound hamburger with 1 onion, chopped

1/2 pound bacon, cut up

Add:

1/4 c. catsup

1/2 c. sugar

1/2 c. brown sugar

1/4 c. barbecue sauce

2 T. mustard

2 T. molasses

1/2 t. salt

1/2 t. chili powder

1/2 t. pepper

1 can lima or butter beans, drained and rinsed

1 can pinto beans, drained and rinsed

1 can pork and beans

Mix and bake for 45-60 minutes at 350°. You can also cook in a dutch oven or a crock pot.

Storing Comfort Food

I have been storing comfort food for times of need. Use a clean canning jar with new lids and rings. Put the food into the jars to within 1/2 to 1/4 inch from the top. Add an oxygen absorber to the top of the food, put on a new lid and screw the band down tightly. Within several hours, the jar will be sealed and will last many years. The food inside will be like new when opened. I have stored M&M's, chocolate chips, brownie mix and cake mixes. With the brownie mixes and cake mixes, I added one unflavored gelatin pack per egg required with the mix. Water plus the gelatin is equal to an egg when baking. I write the directions and what the mix is on the lid.

Oxygen absorbers can be purchased from Amazon for a little around 10 cents each. Or, if you live near an LDS cannery, you can purchase them there. You must also buy a clip to keep the extra oxygen absorbers free from outside air.

You can also store many other items this way. Watch for candy on sale after holidays and store them this way.

Cranberry Oatmeal White Chocolate Cookies

My son, Cory, made these yesterday. They were delicious.

1 1/2 cups all-purpose flour
1 teaspoon baking soda
2 pinches salt
2 sticks unsalted butter, softened
1 cup brown sugar
1/2 cup granulated sugar
2 eggs
2 teaspoons vanilla
3 cups rolled oats
1 cup dried cranberries
1 cup white chocolate chips

Preheat oven to 350°. Combine the flour, soda and salt until mixed in a small bowl. In a mixer, cream the sugars and butter until light and fluffy.
On low speed, add the eggs and vanilla until incorporated. Slowly add the flour mixture, oats, dried cranberries and white chocolate chips until all are combined.
Dough will be thick. Place cookies on parchment lined cookie sheets. Bake for 15 to 17 minutes until golden and center is still tender. Remove from oven and cool.

Yields about 22 large cookies.

Chocolate Sauce

This tastes like Hershey's chocolate syrup. It is from cookingwithlacey.com.

1 1/2 c. water

3 c. sugar

1/2 t. salt

2 T. light corn syrup

1 1/2 c. cocoa powder

2 t. vanilla

In a sauce pan, heat water, sugar, salt and corn syrup until all the sugar is dissolved. Add the cocoa about 1/2 c. at a time, stirring constantly. Once all the cocoa powder is in, bring it to a boil and then turn to low and let simmer for 10-15 minutes or until you can place it on a spoon and it will no longer be runny. Add the vanilla in the last 2-3 minutes. Makes 3 cups.

Microwave Crispy Rice Cereal Treats

3/4 cube butter (6 T.)

16 oz mini marshmallows

1/2 c. peanut butter (optional)

8 c. crispy rice cereal

Place butter in a 3-quart microwave safe bowl. Melt on high for 1 minute. Add marshmallows and cover with paper towel. Cook on high for 2 1/2 minutes. Add peanut butter and stir until smooth. Stir in cereal and mix well. Press into 9 x 13 buttered or sprayed pan. Cool before cutting. I like to press the mixture into molds or cookie cutters and shake them out on parchment paper. I added melted almond bark to these and sprinkled with chocolate.

Apple Pie Bread

• Apple Pie Filling:

• 2 apples diced small

• 1/4 c. brown sugar

• 1/4 c. white Sugar

• 1 t. cinnamon

• 1/2 to 1 t. nutmeg

• 1 T. cornstarch
• 2 T. melted butter
• 
  

• Bread:

• 1 c. room temperature butter

• 1/4 c. sugar

• 1/4 c. brown sugar

• 2 eggs

• 1 T. vanilla

• 2 c. flour

• 1 t. baking soda

• 1 t. cinnamon

• 1/2 t. salt
• 
  

For Filling : Combine all ingredients except, butter and cornstarch, in a sauce pan. Bring to a boil then add butter and cornstarch, which have been combined, and stir until thick. Let cool.

Bread:

Cream butter and sugar together until fluffy. Scrape bowl at least twice. Add eggs one at a time and vanilla. Next add pie filling. Sift together all dry ingredients. Add to wet mixture and only mix until incorporated. Do not over-mix or bread will be tough. Spray a loaf pan very well.

Bake at 325 for 45-55 minutes. Try not to open the oven.

The apple pie filling makes a great pie also.

This recipe is from Lacie Berry.

Chicken Cordon Bleu

My son, Cory, made this for dinner one night.

Ingredients

• 4 chicken breasts skinless and boneless
• 4 thin slices Canadian bacon
• 4 slices provolone cheese
• 1 to 1 1/2 cup panko bread crumbs
• 1 tablespoon Italian seasoning
• 1 clove garlic, peeled and finely minced
• 2 tablespoons unsalted butter, melted
• 2 eggs

Preheat oven to 350 degrees F.

Lay the chicken breast between 2 pieces of plastic wrap. Using the flat side of a meat mallet, gently pound the chicken to 1/4-inch thickness. Remove from the plastic and lay 1 slices of Canadian bacon and 1 slice of cheese over the top to cover the breast. Roll up tight like a jellyroll. Repeat with remaining chicken. Season the bread crumbs with garlic, salt, pepper and Italian seasoning. Mix in the melted butter. In a separate bowl, beat together the eggs. Dip each roll in egg mixture and then in the crumb mixture to evenly coat. Spray a baking pan with non stick spray. Place chicken on the pan and bake for 25 to 35 minutes until browned and cooked through.

Eggnog Bread

This is a delicious bread recipe from Lacey Berry. My son, Cory, made several loaves of it.

Eggnog Bread

* 2 Eggs slightly beaten

* 1 C Sugar

* 1 C. Eggnog

* 1/2 C. Unsalted Butter

* 2 t. Mexican Vanilla

* 2 C. All-Pupose flour

* 1 pkg Instant Vanilla pudding

* 2 t. Baking Powder

* ½ t. Salt

* 1/2 t. nutmeg

In a bowl mix Flour, Pudding, Baking Powder, Salt and whole Nutmeg together.

Have the butter and eggs at room temperature.

In another large bowl cream room temperature Sugar and Butter together. Add Eggs one at a time. Add Eggnog, and Vanilla. Once well
mixed add slowly, dry mixture just till the dough comes together.

Grease and flour, or spray with cooking spray, 2 medium loaf pans.
Bake at 325 50-60 min.
Let cool for 10 min in pan then remove and let it cool down completely on a cooling
rack. Wrap tight and store in the refrigerator.

This bread is great to give away. You can also glaze it.

For the Glaze just add some eggnog to powder sugar till you get the consistency you like.

You can add orange zest or cranberries to this as well.
Lacey Berry