Peggy's Pantry

Fortune Cookies

2012-01-23T21:31:00.004-07:00

I made these to celebrate Chinese New Year at the Library story time tomorrow. The recipe is from Paula Deen.

2 egg whites

1/2 cup sifted flour

1/2 cup sugar

1 teaspoon almond extract

2 tablespoons water

Beat egg whites until foamy. Add other ingredients and beat until smooth. Spread 1 tablespoon of batter into a 4" circle on a cookie sheet that has been sprayed with cooking spray. Only put three circles of batter on the pan at a time. Bake at 400° for 5-6 minutes. Remove from oven. Working quickly take one cookie off the pan, put the fortune inside, fold the cookie in half and then in half again. Place in a muffin pan, repeat with the other two cookies and leave them there until they cool. These could be used as Valentines, April Fool's Day jokes, birthday parties or any other occasion. Some of the fortunes are listed below.

Don't ever be too full to eat dessert.

You will be a good friend.

Warm cookies and milk are good for you.

Take a nap with a blanket today.

Your parents love everything about you.

Hold hands when you go somewhere.

Don't take things that aren't yours.

Sleep in your clothes so you will be dressed in the morning.

When you want something special, ask your grandma.

Wash your hands before you eat.

A great person was born on your birthday--YOU.

Always obey your parents.

This cookie is not as sweet as you.

Omelet in a Bag

2012-01-17T21:41:00.003-07:00

We let our kids and grandkids make these and thus, everyone can make them the way they want.

Place 2 eggs, onions, cheese, ham, bacon, hash browns or anything else you desire, in a 1 quart ziplock bag. Seal the bag, making sure all the air is out. Squish the bag with your hands until it is mixed well and drop the bags into a large pot of boiling water. Let bags boil for 13-15 minutes until eggs are cooked. Open the bag and roll the omelet out onto a plate. Make sure names are written on each bag with a black Sharpie pen.

Cookie Dough Truffles

2011-12-31T14:33:00.004-07:00

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

2011-11-29T21:37:00.004-07:00

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

2011-09-29T20:44:00.008-06:00

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

2011-09-13T19:54:00.004-06:00

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

2011-09-10T22:02:00.003-06:00

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

2011-09-07T21:58:00.002-06:00

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

2011-08-04T20:20:00.006-06:00

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

2011-08-01T22:08:00.003-06:00

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

2011-07-11T17:19:00.003-06:00

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

2011-07-02T19:37:00.004-06:00

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

2011-05-16T13:53:00.003-06:00

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

2011-04-15T09:44:00.002-06:00

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

2011-03-24T14:36:00.004-06:00

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

2011-02-24T11:20:00.003-07:00

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

2011-02-12T17:02:00.007-07:00

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

2011-02-05T18:22:00.004-07:00

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

2011-01-17T20:23:00.004-07:00

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

Eggnog Bread

* 2 Eggs slightly beaten

* 1C Sugar

* 1 ½ C. Eggnog

* 1/2 C. Unsalted Butter

* 2 t. Mexican Vanilla

* 2 ¼ C. All-Pupose flour

* 1 pkg Instatnt 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

White Bread

2010-12-31T15:07:00.003-07:00

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

2010-11-04T10:45:00.003-06:00

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

2010-11-02T13:21:00.005-06:00

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

2010-10-11T11:02:00.002-06:00

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

2010-09-16T11:09:00.002-06:00

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

2010-07-10T13:22:00.003-06:00

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

2010-07-05T10:11:00.002-06:00

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

2010-06-26T19:50:00.003-06:00

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

2010-06-10T09:02:00.002-06:00

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

2010-05-31T15:08:00.003-06:00

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.

2010-05-16T21:08:00.003-06:00

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

2010-05-14T14:56:00.002-06:00

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

2010-05-07T19:37:00.003-06:00

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

2010-04-24T15:34:00.003-06:00

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

2010-04-23T13:26:00.002-06:00

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

2010-04-09T14:18:00.003-06:00

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

2010-03-21T22:06:00.002-06:00

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

2010-03-16T22:13:00.003-06:00

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

2010-03-02T21:50:00.003-07:00

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

2010-02-25T18:35:00.004-07:00

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

2010-02-19T18:39:00.003-07:00

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

2010-02-15T13:30:00.004-07:00

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

2010-02-13T19:58:00.004-07:00

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

2010-02-10T13:03:00.004-07:00

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

2010-02-05T19:51:00.002-07:00

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

2010-02-03T11:09:00.004-07:00

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

2010-01-24T22:57:00.006-07:00

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

2010-01-22T20:00:00.013-07:00

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

2010-01-15T20:51:00.006-07:00

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

2010-01-05T15:53:00.003-07:00

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

2010-01-04T20:06:00.003-07:00

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

2010-01-02T17:52:00.006-07:00

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

2010-01-01T10:18:00.004-07:00

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.

Cheese Soup

2009-12-28T16:36:00.004-07:00

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

2009-12-26T12:56:00.005-07:00

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

2009-12-22T10:35:00.005-07:00

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

2009-12-20T20:12:00.003-07:00

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

2009-12-19T22:44:00.003-07:00

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

2009-12-18T14:20:00.003-07:00

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

2009-12-17T12:15:00.005-07:00

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

2009-12-14T20:39:00.005-07:00

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

2009-12-13T20:40:00.004-07:00

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

2009-12-07T22:57:00.004-07:00

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

2009-12-05T19:20:00.005-07:00

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

2009-12-03T18:55:00.004-07:00

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

2009-11-28T14:49:00.006-07:00

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

2009-11-26T21:13:00.003-07:00

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

2009-11-25T17:12:00.005-07:00

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

2009-11-22T22:24:00.005-07:00

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

2009-11-11T22:15:00.004-07:00

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

2009-11-10T16:18:00.004-07:00

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

2009-11-08T19:47:00.004-07:00

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

2009-10-27T16:40:00.004-06:00

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

2009-10-25T20:07:00.003-06:00

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

2009-10-22T18:52:00.005-06:00

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

2009-10-21T14:06:00.005-06:00

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

2009-10-20T09:24:00.009-06:00

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

2009-10-13T21:33:00.007-06:00

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

Peach Ice Cream Pie With Caramel Sauce

2009-09-26T19:04:00.005-06:00

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

2009-09-22T10:05:00.004-06:00

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

2009-09-16T09:51:00.005-06:00

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

2009-09-15T17:13:00.006-06:00

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

2009-09-06T19:17:00.005-06:00

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

2009-09-03T11:46:00.003-06:00

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

2009-09-02T18:10:00.004-06:00

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

2009-08-20T08:53:00.004-06:00

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

2009-08-09T21:12:00.005-06:00

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

2009-07-30T20:30:00.004-06:00

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

2009-07-24T20:15:00.004-06:00

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

2009-07-20T13:18:00.004-06:00

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

2009-07-14T14:00:00.007-06:00

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

2009-07-09T10:29:00.004-06:00

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

2009-07-08T20:32:00.006-06:00

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

2009-07-08T20:24:00.006-06:00

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

2009-06-13T18:27:00.006-06:00

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

2009-06-12T20:13:00.008-06:00

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

2009-06-01T14:54:00.010-06:00

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

2009-05-29T20:11:00.011-06:00

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!