Food Shelf Life

Here is a website that tells you the shelf life of any food that you could possibly have a question about.

http://stilltasty.com/

French Apple Pie from Amanda Urias

French Apple Pie
* This is a cross between Southern Living 2006 and Betty Crocker 1978 - the best of 2 generations! Plus I put in my own tips I've learned along the way cooking this one for a couple of years. Enjoy!

Best if you use a 9 or 10 inch pie plate

Bottom Crust:
Use your favorite recipe, buy one, or get Ruben to give you his recipe: this is the only part of the pie I don't do!

Filling:
6 medium sized apples (should yield roughly six cups when sliced) - use a firm, tart, cooking apple: mcintosh, gala, rome, fuji
1 lemon - juiced
1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar
2 Tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

Crumb Topping:
1/2 cup (1 stick) firm butter
1 cup all-purpose flour
1/2 cup packed light brown sugar

1. Preheat oven to 450 degrees F.
2. Roll your pastry to 1/8 inch thickness and place in pie plate - poke with fork and crimp the edges or design as you would like. Set aside.
3. Peel, core, and thinly slice your apples as uniformly as possible. Use a melon baller to easily core (Ruben tip). Stir sliced apples in a large bowl with lemon juice to keep from browning as you slice. Add a little lemon juice at a time so you have sufficient for all the apples.
4. In small bowl, combine sugar, brown sugar, flour, cinnamon, and nutmeg; spoon over apple mixture, stirring gently.
5. Spoon filling evenly into your pastry shell/ pie plate, including all the juice from the sugared apples. You can load it up a little high - it will reduce down a bit in the oven (Ruben taught me that one - and its true!).
6. Cut 1 stick butter into small cubes, mix by hand or with a pastry cutter with flour and brown sugar until crumbly. If it gets too soft or clumpy you can add a little extra flour, or stick the bowl in the fridge for 15-20 minutes to get firm again (thanks Lisa and Martha Stewart for that tip!).
7. Top pie with your Crumb Filling, covering the whole top.
8. Cover edge of pie with foil or pie crust shield to prevent excessive browning.
9. Bake at 450 for 15 minutes. Lower heat to 350 and cook for another 50 minutes. Cover entire pie with foil during last 15 minutes.

Serve warm or hold in the fridge for later. Enjoy!!!

Twice Baked Potatoes

Prep Time:15 Min
Cook Time:1 Hr 15 Min
Ready In:1 Hr 30 Min

Original Recipe Yield 8 servings

Ingredients

4 large baking potatoes
8 slices bacon
1 cup sour cream
1/2 cup milk
4 tablespoons butter
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup shredded Cheddar cheese, divided
8 green onions, sliced, divided

Directions

Preheat oven to 350 degrees F (175 degrees C).

Bake potatoes in preheated oven for 1 hour.

Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.

When potatoes are done allow them to cool for 10 minutes. Slice potatoes in half lengthwise and scoop the flesh into a large bowl; save skins. To the potato flesh add sour cream, milk, butter, salt, pepper, 1/2 cup cheese and 1/2 the green onions. Mix with a hand mixer until well blended and creamy. Spoon the mixture into the potato skins. Top each with remaining cheese, green onions and bacon.

Bake for another 15 minutes.

Spinach & Artichoke Dip by Alton Brown

Ingredients
1 cup thawed, chopped frozen spinach
11/2 cups thawed, chopped frozen artichoke hearts
6 ounces cream cheese
1/4 cup sour cream
1/4 cup mayonnaise
1/3 cup grated Parmesan
1/2 teaspoon red pepper flakes
1/4 teaspoon salt
1/4 teaspoon garlic powder

Directions
Boil spinach and artichokes in 1 cup of water until tender and drain. Discard liquid. Heat cream cheese in microwave for 1 minute or until hot and soft. Stir in rest of ingredients and serve hot.

WP's Sugar Cookies

Can make this sugar cookie dough in the Bosch mixer

1 1/2 C. sugar
1 cup shortening
2 eggs
2 Tb. canned milk
1 tsp. vanilla
1/2 tsp. lemon extract
1/2 tsp. soda
1/2 tsp. salt
3 C. flour

1. Cream sugar and shortening
2. Add eggs and liquids
3. Sift together dry goods
4. Put in bowl
5. Chill dough
6. Roll out on floured board
(wooden pin and board worked best - also used a bench scraper/pastry cutter to move the dough around on the board)
7. Bake at 280 degrees for 8-10 minutes depending on your oven
(mine cooked for 12-14 minutes)

Joy Philbin's Sweet Potato and Fresh Orange Casserole

INGREDIENTS:

4 Large Sweet Potatoes
2 Oranges
1 Stick of Butter
1 Cup of Light Brown Sugar
½ Cup of Chopped Pecans
1 Tbsp. of Cornstarch
1 Cup of Orange Juice
3 Tbsp. of Maple Syrup
1/8 Tsp. Cloves

DIRECTIONS:
Cover potatoes in water and boil until tender, approximately 25-30 minutes. Remove the potatoes and peel while still warm. Cut into ¼" slices and set aside. Peel, then slice the oranges into ¼" slices. Mix gently with potatoes.Coat a 9x13 casserole dish with cooking spray and add the potato/orange mixture.Meanwhile, melt butter in a saucepan over medium heat. Add brown sugar and pecans. Simmer 3 minutes. Pour sugar/pecan mixture over the top of the potato/orange mixture.In a saucepan, mix the orange juice, cornstarch, maple syrup and cloves. Cook and stir until thick. Pour over potatoes and bake at 375° for 15 minutes. (Serves 4-6 as a side dish)

Recipes from "Live with Regis and Kelly" Taping - Aired on Friday, November 27, 2009

Holden and I went to a taping of "Live with Regis and Kelly". They had a competition with three top chefs to cook new creations with Thanksgiving leftovers.

Here are the recipes. (Alex Stratta was the winner.):

Alex Stratta's Potato and Turkey Fritter with Cranberry Vinaigrette

Alex Stratta's Pumplin Pie Ravioli with Pecans and Sage

Hubert Keller's Turkey, Winter Vegetables & Mushroom "Cappuccino" with Turkey Stuffing Crostini

Hubert Keller's Pumpkin Pie Milkshake

Paul Bartolotta's Coconut-Curry Turkey "Hot Pot"

Paul Bartolotta's Crispy Turkey Cakes with Mushroom Gravy

Mrs. Cubbinson's Dressing or Stuffing Recipes

http://www.mrscubbinsons.com/recipes/dresreci.htm

Jello Jigglers

Prep Time:
10 min

Total Time:
3 hr 10 min

Makes:
2 doz. or 24 servings, 1 JIGGLERS® each

What You Need!
2-1/2 cups boiling water (Do not add cold water.)
2 pkg. (8-serving size each) JELL-O Gelatin, any flavor

Make It!
STIR boiling water into dry gelatin mix in large bowl at least 3 min. until completely dissolved. Pour into 13x9-inch pan.

REFRIGERATE at least 3 hours or until firm.

DIP bottom of pan in warm water 15 sec. Cut into 24 decorative shapes using 2-inch cookie cutters, being careful to cut all the way through gelatin to bottom of pan. Lift JIGGLERS® from pan. Reserve scraps for snacking. Store in tightly covered container in refrigerator.

French's Green Bean Casserole

Ingredients:
1 (10 3/4 oz.) can CAMPBELL'S® Cream of Mushroom Soup
3/4 cup milk
1/8 tsp. black pepper
2 (9 oz. each) pkgs. frozen cut green beans, thawed*
1 1/3 cups FRENCH'S® Original or Cheddar French Fried Onions

Directions:
MIX soup, milk and pepper in a 1 1/2 -qt. baking dish. Stir in beans and 2/3 cup French Fried Onions.

BAKE at 350°F for 30 min. or until hot.

STIR. Top with remaining 2/3 cup onions. Bake 5 min. until onions are golden.

Tips from French's KitchenTip: You may substitute 2 cans (14 1/2 oz. each) cut green beans, drained or 4 cups fresh, cooked cut green beans.

Look for FRENCH'S® French Fried Onions in the canned vegetable aisle!

Nutritional Analysis Per Serving (prepared with 1 % milk): 167 Calories, 9 g Fat, 4 g Saturated Fat, 0 g Trans Fat, 3 mg Cholesterol, 3 g Protein, 15 g Carbohydrates, 3 g Dietary Fiber, 439 mg Sodium.

This is a Crock... Recipes that is!

CROCK POT RECIPES
Click on the link to view the recipe!

Crock Pot - Beef

All Day Crock Pot Beef	Beef and Broccoli Stir-Fry	Beef and Pasta Casserole	Beef Diablo
Beef Fajitas	Beef Ragout Over Rice	Beef Tips	Beer Braised Beef in Crock Pot
Burritos Crock Pot Style	California Tamale Pie	Cattleman's Beef and Beans	Cheeseburger Sandwiches
Cheesy Meat Loaf	Chili Beer Brisket of Beef	Classic Swiss Steak	Complete Crock Pot Dinner
Corned Beef and Cabbage	Country Swiss Steak	Cowboy Casserole	Cranberry Pork Roast
Crock Pot Beef Burgundy	Crock Pot Beef 'n Peppers	Crock Pot Beef with Mushrooms	Crock Pot Beef Roast
Crock Pot Cabbage Rolls	Crock Pot Corned Beef and Cabbage	Crock Pot Creole Steak Strips	Crock Pot Delight
Crock Pot Easy Swiss Steak	Crock Pot Enchiladas	Crock Pot Fajitas	Crock Pot Fajitas II
Crock Pot Italian Beef	Crock Pot Meatballs	Crock Pot Rump Roast	Crock Pot Sauerbraten
Crock Pot Spaghetti Sauce	Crock Pot Swiss Steak	Crock Pot Taco Casserole	Fiesta Tamale Pie
Glazed Corned Beef	Glazed Corned Beef #2	Harvest Dinner	Harvest Pot Roast with Tomato-Wine Sauce
Hot-and-Spicy Sloppy Joes	Lean Crock Pot Beans	Nina's Beef and Beans	Pot Roast Dinner
Old Time Beef Stew	Pot Roast with Noodles	Ranch Style Beef	Reuben Casserole
Roast Cooked with Coke	Roast with Veggies	Sage Pot Roast	Salsa Swiss Steak
Savory Pepper Steak	Savory Stewed Beef	Slow-Cooked Beef Stifado	Slow Cooked Pepper Steak
Slow Cooked Steak Rolls	Slow Cooked Swiss Steak Supper	Slow Cooker Italian Spaghetti Sauce	Slow Cooker Lasagna
Slow Cooker Swiss Steak	Slowly Deviled Beef	Smothered Steak Strips	Spaghetti Sauce Italiano
Spicy Wine Pot Roast	Stuffed Cabbage Casserole	Stuffed Pasta Shells	Swiss Bliss
Swiss Steak	Teriyaki Steak	Three Pepper Steak	Three-Way Beef
Yankee Pot Roast and Vegetables

Crock Pot - Pork

Casserole in the Cooker	Chicken Lickin Good Crock Pot Pork Chops	Chinese Style Country Ribs	Country Pork with Mushrooms
Cranberry Pork Roast	Crockpot Apricot Pulled Pork for Sandwiches	Crock Pot Festival Sausage	Crock Pot Hawaiian Pork
Crock Pot Pork Chops Supreme	Crock Pot Sausage & Potatoes	Crock Pot Sausage and Egg Casserole	Crocked Cherry Pork Chops
Polish Kraut and Apples	Pork Chop Delight	Pork Chops and Mustard Sau ce Potatoes	Pork Chops with Corn Stuffing
Pork Stew with Vegetables	Rosemary Potato Pork Chops	Sauerkraut Supper	Slow Cooking Pork Chops
Soy-Glazed Spareribs	Super Easy Pork Chops	Sweet and Spicy Kielbasa or Polish Sausage	Sweet 'n' Sour Ribs
Sweet 'N' Sour Sausage

Crock Pot - Fish & Seafood

Bayou Gumbo	Bouillabaisse	Cheese-Shrimp Chowder	Cioppino (Fisherman's Stew)
Crock Pot Bouillabaisse	Crock Pot Citrus Fish	Crock Pot Clam Chowder	Crock Pot Clam Chowder #2
Crock Pot Crab Soup	Crock Pot Fish Stew	Crock Pot Manhattan Style Clam Chowder	Crock Pot Shrimp Marinara
Jambalaya	Louisiana Gumbo	Mediterranean Fish Soup	No Clams Clam Chowder
Oyster Bisque	Seafood Naples	Shrimp Creole for the Crock Pot	Shrimp Creole
Shrimp Curry Macaroni Salad	Slow Cooker Seafood Chowder	Sweet and Sour Shrimp	Swiss Crab Casserole
Tuna Casserole	Tuna Noodle Casserole

Crock Pot - Soup, Stew & Chili

Barley Soup	Bean Soup for the Crock Pot	Bean Soup Italiano	Beef-Barley Stew
Beef Chowder	Beef Ragout	Black Bean Chili with Beef	Busy Day Stew
Calico Ham and Bean Soup	Chicken and Vegetable Chowder	Chicken Vegetable Chowder	Chili
Chili con Queso	Confetti Yellow Pea Soup	Cowboy Sausage & Beans	Crock Pot Bean Soup
Crock Pot Beef Barley Soup	Crock Pot Beef Stew	Crock Pot Beef Stew #2	Crock Pot Beef Stew #3
Crock Pot Beef Vegetable Soup	Crock Pot Chicken Corn Soup	Crock Pot Chowder	Crock Pot Broccoli Soup
Crock Pot Chili	Crock Pot Chili #2	Crock Pot Cock 'n Bull Stew	Crock Pot Corn Chowder
Crock Pot Dumpling Soup	Crock Pot French Onion Soup	Crock Pot Hamburger Soup	Crock Pot Hearty Beef Stew
Crock Pot Homemade Chicken Soup	Crock Pot Onion Soup	Crock Pot Potato Soup	Crock Pot Split Pea Soup
Crock Pot Stew	Crock Pot Wild Rice Soup	Debbie's Potato Soup	Easy Crock Pot Chili
Favorite Beef Stew	Greek Beef Stew	Healthy Chili in Crock Pot	Hearty Bean Soup
Italian Bean Soup	Italian Sausage Vegetable Soup	Jolene's Chili	Lentils & Vegetable Stew
Low-Fat Potato Soup	Minestrone Soup from the Crock Pot	Navy Bean Bacon Chowder	Polish Hunter Soup
Pork Chop Stew	Possum Lodge Firehouse Chili	Potato and Mushroom Chowder	Ranch Style Stew
Red Beans, Barley & Sausage Stew	Slow Cooked Texas Stew	Slow Cooked Two Meat Chili	Slow Cooked Tex-Mex Chili
Slow Cooker Mexican Beef Soup	Slow Cooker Mexican Beef Stew	Southwest Stew	Southwestern Corn Chowder
Southwestern Chicken and Bean Stew	Spicy Black and Red Bean Soup	Spicy Cajun Gumbo	Taco Soup
Tex-Mex Chili	Tomato-Bean Stew	Tortilla Soup	Vegetable Barley Soup
Vegetable Beef Barley Soup	Vegetable Gumbo	Vegetarian Split Pea Soup	Waldorf Astoria Stew

Crock Pot - Barbeque

B-B-Q Beef	BBQ Chicken in a Crock Pot	Barbecue Crockpot Meatballs	Barbecued Beef
Barbecued Beef	Barbecued Beef 'N Beans	Barbecue Beef Sandwiches	Barbecued Meat Loaf
Barbecued Pot Roast	Barbequed Spareribs	Crock Pot Barbeque	Crock Pot Barbecue Chicken
Crock Pot Barbecued Beef and Beans	Crock Pot Barbecued Pork and Beans

Mandarin Chicken

Mandarin Chicken

Ingredients:

4 to 6 chicken breasts
1/4 cup butter
1 11-oz can mandarin oranges, drained, juice reserved (I used 2 cans but only saved juice from one can)
1/4 cup soy sauce
1 Tbsp cornstach
1 tsp mustard
1 Tbsp vinegar
1/4 cup apricot-pineapple preserves
1 tsp garlic powder

Directions:

Saute chicken breasts in butter until brown, about 10 minutes. Mix mandarin orange juice, soy sauce, and constarch together, then add the remaining ingredients, reserving a few Mandarin oranges (or the extra can). Pour the sauce over the chicken and cook, covered for 30 minutes, turning the chicken occassionally. Put the reserved Mandrin oranges on top of the chicken and cook uncovered for 5 additional minutes. Serve with rice.

Autumn Roasted Chicken and Sausages with Balsamic Drizzle by Rachael Ray

Autumn Roasted Chicken and Sausages with Balsamic Drizzle
Serves 4

Simply roast this one pan combination of chicken, sausage, potatoes, grapes and fresh herbs for a delectable meal.

Ingredients:
4 pieces bone-in chicken thighs with legs attached
1 pound Italian sweet sausages
3 tablespoons extra virgin olive oil (EVOO), divided
3-4 sprigs fresh rosemary, 2 finely chopped
7-8 sprigs fresh thyme, 4 finely chopped
12 baby potatoes, such as baby Yukon Gold
8 shallots, halved through root and peeled or 4 small red onions, quartered through root end
1 pound bunch black seedless grapes, snipped into small clusters
Balsamic drizzle, to garnish

Preparation:

Pre-heat the oven to 425˚F.

In a large, shallow roasting pan, dress the chicken and sausages with about 1 tablespoon EVOO. Season with chopped rosemary, thyme, salt and pepper.
Toss the potatoes, shallots and black grapes with remaining EVOO, salt and pepper and add to the roasting pan. Bundle the rosemary and thyme sprigs and toss them in the pan as well. Roast for 45-50 minutes until the meat juices run clear and the chicken skin and sausage casings are crispy.

To serve, arrange the meat, sausage, potatoes, shallots and grapes on dinner plates and garnish with pan juices and balsamic drizzle.

Balsamic Drizzle

Serves 8

This drizzle is delish with everything from grilled meats to salad

Ingredients:
1 cup balsamic vinegar
2 tablespoons brown sugar

Preparation:
Combine the vinegar and sugar in a small pot over medium-high heat and bring up to a bubble. Reduce the heat to medium and cook the liquids until they've reduced by about half and are thick and syrupy, about 10 minutes.

Vanilla Cupcakes

AMY SEDARIS' VANILLA CUPCAKES


Makes 2 dozen

1½ sticks unsalted butter
1¾ cups sugar
2 large eggs
2 teaspoons pure vanilla (see shopper's note)
½ teaspoon salt
2½ teaspoons baking powder
2½ cups flour
1¼ cups milk

To prepare oven, muffin tin: Preheat over to 375 degrees. Adjust oven rack to middle position. Line standard muffin tin with paper or foil liners.

To make cupcakes: In large bowl, cream together butter and sugar. Beat in eggs, vanilla, salt and baking powder. Add flour in 3 batches, alternating with milk. Beat at low speed for 30 seconds or until mixture is smooth and satiny.

To bake cupcakes: Divide batter evenly among cups. Bake for 18 to 20 minutes or until tops are pale gold and toothpick or skewer inserted into center comes out clean. Cool on wire rack for 45 minutes or until at room temperature.

Shopper's note: Look for double-strength vanilla at Penzeys Spices, 674 Grand Ave., St. Paul, or order it online from such Web sites as www.watkinsonline.com.

FROSTING

1 pound box of confectioners' sugar
¼ cup half-and-half
1 teaspoon pure vanilla

In medium bowl, whisk together confectioners' sugar, half-and-half and vanilla until smooth and fluffy.

The Automat's Macaroni and Cheese

This is a really good mac and cheese recipe. It uses tomatoes and cream for an interesting finished flavor.

1 lb. Ziti Rigatoni
1/8 tsp. Red Pepper

6 Tbs. Flour
1/8 tsp. White Pepper

6 Tbs. Butter
4 Tbs. Light Cream

6 C. Milk
3 C. Grated Sharp Cheddar Cheese

2 tsp. Salt
1C. Crushed Tomatoes

2 tsp. Sugar

Boil ziti until barely cooked. Drain and set aside.

In a medium saucepan, melt the butter over low heat, blend in flour and cook 2 minutes.

Beat in the milk, then the cream and cook over medium heat, stirring constantly, until the mixture comes to a boil and thickens. Remove from heat and cool slightly.

Stir in the cheese until melted, then add the tomatoes, salt, sugar and two peppers. Add cheese mixture to the ziti.

Pour into a baking pan and bake in a preheated 400* oven until top browns and bubbles.

**To Freeze: Pour into aluminum pans, seal and place in freezer. DO NOT BAKE BEFORE FREEZING.

**To Bake Frozen Macaroni and Cheese: Allow to defrost before baking. Uncover and place in 400* oven and bake until top is brown and bubbling.

The Automat's Chocolate Chip Cookies

The Automat's Chocolate Chip Cookies
These are the BEST chocolate chip cookies that I have ever made. (And I have made a lot of chocolate chip cookies!)

3/4 cup vegetable shortening
1/2 cup granulated sugar
1/2 cup brown sugar
1 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon vanilla extract
1 large egg
1 1/2 cups all-purpose flour
9-ounce bag semi-chocolate chips ***

Preheat the oven to 375 degrees F.

In an electric mixer, blend the shortening with the white and brown sugars until light and fluffy, about 5 minutes. Add the baking soda, salt, vanilla, and eggs, and beat until mixed. Stir in the flour slowly and beat at low speed until well blended. Fold in the chocolate chips.

Drop the mixture by rounded tablespoonfuls, 2 inches apart, onto an ungreased cookie sheet. Bake 10 to 12 minutes, until lightly browned. With a metal spatula, remove the cookies to wire racks to cool. Repeat with the remaining dough. Store the cookies in a tightly covered container.

*** I substituted the semi-sweet chips for Special Dark chips and it was a good swap.

Kathy's Chocolate Peanut Butter Cookies

Cream:
1 C. butter
3/4 C. peanut butter
3/4 C. sugar
3/4 C. brown sugar

Beat In:
2 large eggs
1 tsp. vanilla extract

Measure, sift then add:
2 1/3 C. flour
1/3 C. cocoa powder

Stir in:
1 C. semi sweet chocolate chips
1 C. peanut butter chips
10 peanut butter cups; chopped into 8 pieces each

Bake at 350 degrees for 7-9 minutes (temperature is for medium sized cookies)

Kathy's Pumpkin Pie Cake

Mixture:
1 1/3 C. sugar
1 tsp. salt
3 tsp. cinnamon
1 tsp. ginger
1 tsp. cloves
1 tsp. nutmeg
4 eggs
1 - 29 oz. canned (plain) pumpkin
1 - 12 oz. can evaporated milk

Pour mixture into buttered 9 x 13 dish

Crust:
1 box yellow cake mix (dry)
sprinkle over pumpkin mixture

Melt 1 1/2 cubes melted butter and pour over dry cake mix

Chopped nuts on top if desired.  Walnut or pecans work well.

Cook 50 minutes exactly.  Will be jiggly in the center but will set up.  Top with ice cream or whipped cream and enjoy!  Best when it is made 1 to 2 days ahead.

Don't Use Expired Mixes with Yeast in Them

This is confirmed on Snopes http://www.snopes.com/medical/toxins/pancake.asp

Check the expiration dates on packages like pancakes and cake mixes that have yeast which over time develop spores. Apparently, the mold that forms in old mixes can be toxic and even fatal.  The mold can cause a severe allergic reaction.

Throw away ALL OUTDATED pancake mix, brownie mixes, Bisquick, cake & cookie mixes, etc., you have in your home.

Esther Earl's Banana Nut Bread

Banana Nut Bread
by Esther Earl

1 1/2 C. mashed bananas
1 tsp. soda
2 eggs
1/2 tsp. salt
1 C. sugar
1/2 C. nuts
1 1/2 C. sifted flour
1/4 C. melted butter

Mash bananas, cream with sugar, eggs and butter. Add dry ingredients and nuts. Bake at 350 degrees for 40 to 45 minutes.

Recipe Background: I got a call from my neighbor wanted to know if I knew anything about Esther Earl. She said that she had an old ward cookbook and she only used Esther Earl's banana bread recipe out of the book. She said that everyone loves this recipe and so she was just wondering who Esther was. :)

I called my Dad and found out that Esther was Rulon Earl's 1st wife. Rulon was Grandpa Milton Earl's younger brother. Esther's uncle was Richard Condie who directed the Mormon Tabernacle Choir for years.

I went back to my neighbor and told her that I had all of the information that she wanted but it would come at a price...the banana nut bread recipe for our Earl family blog. The exchange was made and now you, too, have this recipe that everyone loves. From what my Dad said, everyone loved Aunt Esther, too. :)

Bread Pudding from Martha Stewart

This is such a good recipe.

Classic Bread Pudding from Martha Stewart

Peanut Brittle from Martha Stewart

1 1/2 cups sugar
1/2 cup light corn syrup
3/4 cup cold water
Pinch of table salt
2 1/2 cups dry roasted peanuts
1 teaspoon pure vanilla extract
1 teaspoon baking soda
Vegetable oil, for spatula

1. Combine the sugar, corn syrup, water and salt in a medium saucepan. Bring to a boil over medium-high heat, stirring until the sugar has dissolved. Using a pastry brush dipped in water, brush away any sugar crystals on the side of the pan to prevent recrystallization. Cook, swirling occasionally, until mixture reaches the soft-ball stage on a candy thermometer (238 degrees). Stir in the nuts; continue to cook, stirring often so the nuts do nut burn, until the mixture is golden amber in color.

2. Carefully stir in the vanilla and baking soda. The mixture will foam up in the pan.

3. Pour the mixture onto the prepared buttered baking sheet (I use a large Silpat) and quickly spread into a 1/2 inch thick layer with an oiled metal spatula (I use a Spoonula from WS). set the tray aside until completely cool.

4. Break brittle into pieces; store in an airtight container at room temperature up to 1 month.

Note: Can use any kind of nut in this brittle

This is such a good recipe. The brittle is not "break your teeth hard" and tastes so good.

Champagne Salad

1-2 bunches of romaine lettuce
1 cup sliced mushrooms
1 diced tomato (or grape tomatoes)
1 can artichoke hearts - cut in pieces
1/2 cup pine nuts
1 diced avocado
1/2 cup crumbled feta cheese
Gerrard's Champagne Dressing

Toss with dressing just prior to serving.

Source: Shauna Yergensen

Haystacks

1 lb. hamburger
1 can french onion soup, undiluted
1 - 16 oz. can refried beans
1 - 15 oz can chili
1/2 cup water
2 1/2 cups grated cheddar cheese
5 cups shredded lettuce
3 cups chopped tomatoes
1 cup sliced onions
1 pint sour cream
1 pkg. corn chips (can use any kind; Fritos, Doritos or a combination of them all)

Brown meat. Add undiluted onion soup to meat; bring to a boil, then turn down heat. Simmer for 5 minutes. Keep hot until ready to serve. Combine refried beans, chili and water in saucepan. Cook and stir over medium heat until blended. Keep hot.

To serve: Stack them up like haystacks on your plate. (It is a serve yourself process.) Start with the chips, then add the hamburger, then chili/bean mixture, then cheese, then condiments. Yummy!

Source: I found this recipe in "The Children's Friend", an LDS church kid's magazine, when I was little. It was probably about 1974. We have made this ever since. This is great to serve for missionaries. For some reason it is always a hit with them.

Monday Night Meatloaf

2 Tb. salted butter
1 cup chopped yellow onion (about 2 medium onions)
* Note: I omit the fresh onion and use dried minced onions*
1 cup fresh bread crumbs - salt them before grinding (2 slices)
1 lb. extra lean ground beef
1/2 lb. ground pork
1 - 8 oz. tomato sauce
2 large eggs
1 cup grated cheddar cheese
1 tsp. salt
1/2 tsp. freshly ground black pepper
2 tsp. dried Italian herb seasoning

Position a rack in the center of the oven and preheat to 350 degrees. In a 10-12 inch cast iron skillet, melt the butter over medium heat. Stir in the chopped onion and cook for 3 minutes. Transfer to a large mixing bowl. Place all of the remaining ingredients in the bowl with the onions and mix together with your hands until well-blended.

Form into a football-shaped loaf in the same skillet in which you cooked the onions. Place the skillet in the oven and bake until the center is no longer pink, about 1 hour. Let cool for 10 minutes. Pour off the excess fat and juices. Slice and serve hot with ketchup for dipping.

Martha Stewart's Muffins

2 sticks butter - room temperature
1 1/2 cups sugar
4 large eggs
2 tsp. vanilla
4 tsp. baking powder
1/2 tsp. salt
4 cups sifted flour
4-5 cups fresh fruit or berries
1 cup milk
1/2 tsp. nutmeg or cinnamon
extra white sugar

Preheat oven to 375 degrees. In Kitchen Aid, use flat beater to cream butter and sugar, or cream butter with a hand mixer. After butter is creamed, add eggs and vanilla. Don't over beat.

Mix baking powder, salt and flour together. Alternate adding flour mixture and milk to the previous mixture. End with milk. Add your berries and fruit at the very end. (you can use all of one fruit or have a mixture of two or three kinds.) Pour batter into paper cups in muffin tins.

Make a mixture of white sugar, nutmeg and cinnamon. Sprinkle the sugar mixture on top of each muffin before baking. Bake for 25 minutes.

Dutch Baby (These are the Swedish Pancakes at Original Pancake House)

Pancakes:
2 Tb. butter
4 extra-large eggs
1/2 cup all-purpose flour
1/2 cup milk

Topping:
3 Tb. butter
juice of 1 lemon
1/2 cup powdered sugar

Preheat oven to 425 degrees. To make the Dutch Baby, melt the butter in a 12 inch cast iron skillet over low heat. Mix the eggs, flour and milk in a blender on medium speed until just blended, 5 to 10 seconds. Pour the batter in to the skillet with the melted butter. Place the skillet in the oven and bake until the top puffs up and is lightly golden, about 25 minutes.

When the Dutch Baby is done, drizzle melted butter over the top, then sprinkle with the lemon juice and dust with the powdered sugar. Cut into six wedges and serve immediately.

Makes 2 servings.

Cheddar Macaroni and Cheese

1 lb. elbow macaroni
3 Tb. unsalted butter
3 Tb. all-purpose flour
5 cups shredded sharp cheddar cheese
3 cups milk
sea salt and freshly ground black pepper

Cook the macaroni in lightly salted boiling water for about 20 minutes, until tender but still firm. Drain well and set aside. Preheat over to 400 degrees. In a deep skillet (I use a cast iron skillet), melt the butter over medium heat. Add the flour to make a roux and cook, stirring constantly, to remove any lumps. Pour in the milk and cook until the mixture is thick and smooth, still stirring all the while.

Stir in 4 cups of the cheddar cheese and continue to cook and stir until the cheese melts. Season with salt and pepper. Add the cooked macaroni and fold to mix well. Transfer the macaroni mixture to a 3 quart baking dish. Sprinkle the top with the remaining cup of shredded cheese. Bake for 30 minutes, until bubbly and hot.

Taco Pie

Pillsbury crescent rolls
1 lb. hamburger
taco seasoning mix
sour cream
1 cup shredded cheese
2 cups shredded lettuce
tomatoes, cut in pieces
taco chips

Pat crescent rolls in pan and bake according to directions. Brown hamburger and add taco mix. Put hamburger mixture in baked rolls in pan. Spread sour cream over this; add cheese. Layer with lettuce, tomatoes and taco chips. Cover with foil and let set for a few minutes.

Broccoli Salad

Salad:
2 heads broccoli flowerets
1 small onion, chopped (optional)
10 slices bacon, crisp and crumbled
1 cup raisins

Dressing:
2/3 cup mayonnaise
1/2 cup sugar
1 1/2 Tb. vinegar

Combine and refrigerate salad ingredients. Mix dressing until sugar dissolves. Pour dressing on salad just before serving.

Michelle Leckie's Balsamic Glaze

1/4 cup olive oil
2 Tb. balsamic vinegar
salt and pepper to taste

Puree for 30 seconds in a blender or whisk well. This is great on all kinds of vegetables. Some options are bell peppers, onions, cherry tomatoes, mushrooms, Italian squash, cooked baby potatoes. Other ideas: on top of a salad or mixed with cooked chicken and vegetables. Mozzarella cheese or feta cheese and vegetables are good. You can use this as a dip on an appetizer tray or use it to make shish kabobs. This is a great all around glaze to have on hand in a bottle to put on anything. It makes everything taste good.

Bratten's Clam Chowder

Soup:
2 cups potatoes
1 cup celery
1 cup onion
2 small cans of clams
1 bottle of clam juice

Cream Sauce:
1 qt. half and half
3/4 cup butter
3/4 cup flour
1 1/2 tsp. salt
2 Tb. red wine vinegar

Cut potatoes, celery and onion into small chunks. Add the clams and juice to mixture and then add enough clam juice or water to cover the mixture. Cook until vegetables are tender. To make the cream sauce - cook in the microwave or on the stove until mixture becomes thick. Add salt and pepper to taste. When this mixture is thick, add to the soup mixture and cook together. Add two Tb. red wine vinegar to this mixture. Cook a little longer. Then soup is done.

Source: Bratten's Restaurant (An old seafood restaurant in Salt Lake City, Utah

Fruit Pizza

Crust:
1 1/2 cups sugar
1 cup butter
2 eggs
Beat well

Add:
2 3/4 cups flour
2 tsp. cream of tartar
1 tsp. baking powder
1/2 tsp. salt
Mix and press on 13 x 9 x 2 cookie sheet. Sprinkle with 1/2 cup sugar and cinnamon mixture. Bake at 400 degrees for 8-10 minutes.

Filling:
16 oz. cream cheese
1 cup sugar
Mix and spread on cooled crust.

Topping:
2 large cans of pineapple tidbits
2-6 sliced kiwi
1 quart strawberries
2 small cans mandarin oranges

Put fruit on pizza just before serving so crust doesn't get soggy.
Any fruit can be substituted like blueberries or raspberries.

Source: Lisa Swanson

Secret Whole Wheat/White Bread Recipe

Must use a Bosch mixer for this recipe. It is a huge batch of dough and makes 4 loaves of bread.

Whole Wheat/White Bread

Combine:
3 Tb. yeast
4 ½ cups of very warm water (110 to 115 degrees)
1 cup brown sugar (firmly packed)
Let stand until bubbly and doubled.

Add:
2 Tb. salt
6 cups white flour
Blend on 1st speed until very smooth.

Add:
1 ½ cups of hot water (110 to 115 degrees)
1 ½ cubes melted butter
10-12 cups wheat flour
to make dough.

Slowly increase speed to high and beat for 5 minutes. Dough will be sticky.

Put into greased bowl and let raise until double. Divide into 4 balls.
Shape into loaves and put into greased pans.
Let raise until it reaches top of pan.

Bake 375 degrees for 30 minutes.
Remove from pans and let cool.
YUM! YUM!

Bubble Bread

1 cup scalded milk
1/2 cup margarine
1/2 cup sugar
1 tsp. salt

Mix and cool

1/4 cup water and 2 Tb. yeast - dissolve

Add:
2 beaten eggs
4 1/2 - 4 3/4 cups flour

Make soft dough and kneed for 8 minutes. Let dough rise. Punch down and let rise.

Mix together:
1 cube melted butter
1 - 2 cups sugar
1 - 2 Tbs. cinnamon
1/2 cup nuts (chopped finely)

Make dough into about 1 inch balls and drop in butter and roll in cinnamon, sugar and nut mixture. Put balls in greased angel food cake pan. Let rise until almost to top of pan. Bake at 350 degrees for 45 minutes.

If you want to make it ahead of time and reheat it for the next day, leave it in pan, cover with foil and bake at 200 degrees for about 20 minutes.

Source: My mom, Diane Earl

Refreshing Fruit Pizza

Refreshing Fruit Pizza
(A beautiful sight ot behold!)

Use 1/2 package (20 oz.) sugar cookie dough. Preheat oven to 375 degrees. Lightly grease 12 inch pizza pan. Press dough into pizza pan. Bake for 10 to 12 minutes or until edges begin to brown. Cool.

Spread 1 cup whipping cream (whipped) or 8 oz. Cool Whip or cheese mixture.

Cheese Mixture:
3 oz. cream cheese
1/3 cup powdered sugar
1/3 small Cool whip

Spread over cooled cookie dough crust.

Suggested fruit:
Fresh strawberries
Pineapple chunks or slices, cut in pieces
Grapes
Mandarin oranges
Kiwi fruit
Cherry pie filling
Bananas, cut last minute or put in pineapple juice until ready

Create your own fruit combination with family favorites.

Drain fruit well. Arrange fruit in circles on topping, working from the outside toward the center. Refrigerate until served. Cut in 8 pieces.

Source: Aunt Eula Mae Judd

Aunt Eula Mae's Crescent Chicken Rolls

2 (3 oz.) pkg. cream cheese with chives
1/4 cup margarine plus 1/2 cup
4 oz. can mushrooms, cut in pieces
2 cups cooked chicken, cut in pieces
1/8 tsp. pepper
2 pkg. crescent rolls
2/3 cup seasoned stuffing mix, crushed
1/2 cup chopped nuts

Mix cream cheese and 1/4 cup margarine; fold in chicken, mushrooms and pepper. Roll out crescent rolls. Divide cream cheese and chicken mixture into 16 parts (approximately 1/4 cup in each) and place on each roll. Dip in 1/2 cup melted margarine, then in crushed seasoned stuffing mix and nuts. Place 16 rolls in 13 x 9 pan. Bake about 20 minutes or until brown at 350 degrees. Serve plain, cut in slices or with sauce made from cream of chicken soup, thinned just a little with chicken broth or milk.

Source: Aunt Eula Mae Judd

Aunt Barbara's Fruity Play Dough

2 1/2 cups flour
1/2 cup salt
2 pkgs. unsweetened Kool-Aid (any flavor)

Mix the above ingredients in a big bowl. Boil 2 cups of water. Add boiling water to dry ingredients. Then, add 3 Tb. oil and mix with a big wooden spoon. As mixture cools, knead with hands until smooth consistency.

(Can cut recipe in half and use 2 different flavors of Kool-Aid to make smaller batches of more colors.)

BYU Mint Brownies

Brownies:
1 cup margarine
1/2 cup cocoa
2 Tb. honey
4 eggs
2 cups sugar
1 3/4 cups flour
1/2 Tb.baking powder
1/2 tsp. salt
1 cup chopped walnuts
12 oz. chocolate icing

Mint Icing:
5 Tb. margarine
dash of salt
3 Tb. milk
1 Tb. light corn syrup
2 1/3 cups powdered sugar
1/2 tsp. mint extract
1-2 drops green food coloring

Brownies: Melt margarine and mix in cocoa. Allow to cool. Add honey, eggs sugar, flour, baking powder and salt. Mix well. Add nuts. Pour batter into greased 9 x 13 pan. Bake at 350 for 25 minutes. Cool.

Mint Icing: Soften margarine. Add salt, corn syrup and powdered sugar. Beat until smooth and fluffy. Add mint extract and food coloring. Mix. Add milk gradually until the consistency is a little thinner than cake frosting.

Spread mint icing over brownies. Place brownies in the freezer for a short time to stiffen the icing. Remove from the freezer and carefully add a layer of chocolate icing.

Source: BYU Magazine
If you attended BYU or visited BYU, I bet you have had one of their BYU Mint Brownies!

Fruity Chicken Pasta Salad

4-5 CUBED COOKED CHICKEN BREAST

MARINATE OVERNIGHT IN:
1 8 OZ KRAFT COLESLAW DRESSING
1 CUB MAYO
1/3 C SUGAR OR SPLENDA
1 TBSP RICE VINEGAR
1/2 TSP GINGER
DASH OF THYME

ADD NEXT DAY:
1 BOX BOWTIE COOKED PASTA
1/3 C GREEN ONIONS
1/3 C DICED CELERY
2 C DICED RED GRAPES
2 C DICED RED APPLES
3/4 C SLIVERED ALMONDS COOKED IN 2 TBSP MELTED BUTTER ADD 2 TBSP SUGAR. BAKE TILL GOLDEN BROWN.

MIX ALL TOGETHER 3 HOURS PRIOR TO SERVING.



Source: Natalie Littlefield - Catering Unlimited http://www.natalielittlefield.com/

Broccoli Slaw Salad

2 LB BAG BROCCOLI SLAW
1/2 C SUNFLOWER SEEDS
1/2 LB COOKED, DICED BACON (CRUMBLED)
1 C CHOPPED RED ONION
1 C CRAISINS (DRIED CRANBERRIES)

DRESSING: (MAKE AHEAD)
1 C MAYO
1/3 C SUGAR OR SPLENDA
1/3 C VINEGAR (RED, WHITE, OR CIDER)

MIX TOGETHER 1/2 TO 1 HOUR BEFORE SERVING

Source: Natalie Littlefield - Catering Unlimited http://www.natalielittlefield.com

Ant's Pumpkin Pie

Absolutely delightful pumpkin pie that we have every Thanksgiving. My Aunt (self nicknamed ANT), has great handwriting, so I thought it would be fun to post the original recipe for all to have.

Click here for the recipe to print: Ant Barbara Jean's Pumpkin Pie

EVERYBODY LOVES THESE MEATBALLS!

MEATBALLS
1 lb. lean ground beef
1/2 C. bread crumbs
2 Tb. dried minced onions
2 eggs, beaten
1/2 tsp. salt
1/4 tsp. pepper

SAUCE
1/2 C. grape jelly
1/2 C. catsup
Optional: Dehydrated minced onions

Combine all meatball ingredients, mix and shape into balls. (A cookie scoop works great for this) Combine sauce ingredients and spoon over meatballs. Bake at 350 for 30 minutes.

You can use this sauce on frozen meatballs, too. Just make sure that you always keep it 1 part of jelly to 1 part of catsup.

* A great idea! Double or triple this recipe, flash freeze all of the balls and then freeze them in large freezer ziploc bags (without the sauce). These are great to pull out of your freezer and take to someone that you are making dinner for. Everyone will love them, including the kids!

Barbara's Wedding Punch

1 - 12 oz. frozen can lemonade (no water)
1 - 12 oz. frozen can orange juice (no water)
3 cups sugar
20 cups water
2 Tb. vanilla
2 Tb. almond extract

Mix 4 cups water and 3 cups sugar. Then, add the rest of the ingredients. *Freeze. Stir once or twice. Add gingerale and lemon lime 7-Up (one of each).

*Recipe Note: When it says to freeze, freeze it flat in several gallon Ziploc bags. (This makes a lot!) When it is time to serve it, use a few of the frozen Ziploc bag contents at a time. Use an icepick to break up the contents to make it chunky. This way it will make the punch into a slushy consistency when you pour in the gingerale and 7-Up.

Make a lot of this punch because people go back many times for refills. It is refreshing and addictive. Leftover frozen base is great to have on hand in your freezer, too.

Source: Carol Burke - This punch was served at my sister and brother-in-law, Barbara and Chad's, wedding.

ORIGINAL CHEX PARTY MIX

1/4 C. margarine or butter, melted
4 1/2 Tsp. worchestershire sauce
1 1/4 Tsp. seasoning salt (Lawry's)
8 C. or your favorite Chex brand cereals (Corn, Rice and/or Wheat)
1 C. mixed nuts or peanuts
1 C. pretzels

Preheat oven to 250 degrees. Follow steps 1 & 2 above. Pour contents of bag into open roasting pan. Bake 1 hour, stirring every 15 minutes. Cool and store as directed above.

New Year's Day treat every year in the Earl family home

Aunt Barbara Jean's Cherry Cream Cheese Pie

1 graham cracker crust (buy ready made)
8 oz. pkg. cream cheese (softened)
1 can Eagle brand milk
1/3 cup lemon juice
1 can Comstock cherry pie filling
1 tsp. vanilla

Beat softened cream cheese until fluffy. Gradually add Eagle Brand milk. Mix well with beaters. Add lemon juice and vanilla. Mix well. Pour mixture into graham cracker crust. Chill 2-3 hours. Best if made the day before. Once mixture has set up well, spoon on cherry filling.

Holiday Ham with a Yummy Glaze

Slice ham about 1/8 to 1/4 inch thick; place in small roasting pan with lid. Heat oven to 250 degrees.

Add all of the following ingredients together. Mix well with electric mixer.

1 can jellied cranberries
1 cup brown sugar, packed
1/4 cup orange juice (1/2 can frozen)
1/2 tsp. cloves
1/4 tsp. cinnamon (round on top)
1/4 tsp. allspice

Pour between ham slices in pan. Pour remaining mixture on top. Bake at 250 degrees for 3 hours with lid on.

Source: Miriam B. Loo from Current Company

This is the ham that we have for every holiday.

Dora Liberace's Broccoli Bake

1 pkg. chopped broccoli cooked and well drained
1/4 lb. Velvetta cheese melted in 2 Tb. butter
1/4 tsp. salt
1/8 lb. Ritz crackers (crushed and combined with 2 Tb. melted butter)

Combine broccoli and Velvetta. Place in a casserole dish. Spread buttered Ritz crackers evenly over broccoli. Bake in 300 degree oven for 20 minutes.

(This makes a very small batch. Multiply recipe as needed.)

My Mom's Lasagna Recipe

Diane Earl’s Lasagna

1 lb. hamburger
3 sweet Italian sausages
1 tsp. basil
1 tsp. oregano
½ tsp. garlic powder
1 sm. can tomato paste
water measured in can (½ to ¾ of can filled with water)
1 can stewed tomatoes


1 pkg. Lasagna noodles
1 carton ricotta cheese
Mozzarella cheese
Parmesan cheese

Brown hamburger & sausage. Add rest of ingredients. Simmer. Boil pkg. of lasagna noodles. Rinse noodles & drain well. Layer a 9 x 13 dish with noodles, meat mixture then ½ carton on ricotta cheese. Sprinkle with grated mozzarella cheese. Sprinkle with parmesan cheese. Repeat layers.

Bake 350 degrees for 25 minutes.

From: Diane Earl

Frying Hamburger Tip

Add a teaspoon of water when frying ground beef. It will help pull the grease away from the meat while cooking.

Banana Tips

Tip #1 - Peel a banana from the bottom and you won't have to pick the little 'stringy things' off of it. It also gives you the stem for a good handle.

Tip #2 - Take your bananas apart when you get home from the store. If you leave them connected at the stem, they ripen faster.

Green Pepper Picking Tips

Peppers with 3 bumps on the bottom are sweeter and better for eating.

Peppers with 4 bumps on the bottom are firmer and better for cooking.

Garlic Taste Tips

Add garlic immediately to a recipe if you want a light taste

of garlic and at the end of the recipe if your want a stronger taste of garlic.

Reheating Refrigerated Bread Products

To warm biscuits, pancakes, or muffins that were refrigerated, place them in a microwave with a cup of water. The increased moisture will keep the food moist and help it reheat faster.

Expanding Frosting

When you buy a container of cake frosting from the store, whip it with your mixer for a few minutes. You can double it in size. You get to frost more cake/cupcakes with the same amount. You also eat less sugar and calories per serving.

Easy Clean Up Deviled Eggs

Put cooked egg yolks in a Ziploc bag. Seal, mash till they are all broken up. Add remainder of ingredients, reseal, keep mashing it up mixing thoroughly. Cut the tip of the Ziploc and squeeze mixture into egg. Just throw bag away when done. Easy clean up.

Reheat Pizza Tip

Heat up leftover pizza in a nonstick skillet on top of the stove, set heat to med-low and heat until warm. This keeps the crust crispy. No soggy microwave pizza.

Many Hot Chocolate Recipes

Whether you make a luxurious hot chocolate with melted chocolate bars or create a delectable hot cocoa with fine-quality cocoa powder, these delicious recipes will put smiles on the faces of everyone coming in from the cold.

Luscious Hot Chocolate

1 cup milk
1 cup half and half
1 oz. semisweet chocolate, chopped
1 oz. unsweetened chocolate, chopped
8 tsp sugar
½ tsp vanilla
Heat milk, half and half, both chocolates, and sugar in a saucepan on medium-low heat until chocolates melt and sugar dissolves. Pour half of the mixture into a blender and mix until frothy. Return to the saucepan and add vanilla. Stir briefly and serve.

Aztec Hot Chocolate

2 cups milk
4 squares baker's chocolate
1 tsp chili powder
1 tsp cinnamon
½ tsp cardamom
½ tsp ginger
¼ tsp ground cloves
¼ tsp nutmeg
Break chocolate squares and melt in a saucepan with the milk. Do not boil. Whisk until foamy. Pour into mugs. In a separate bowl, combine all spices. Mix ½ tsp of blended spices in each mug, adding more as desired.

Raspberry Hot Chocolate

2 cups cream
1 cup milk
6 oz. bittersweet chocolate, finely chopped
2 tbsp sugar
½ tsp salt
1 tbsp butter
1 cup raspberries
whipped cream
In saucepan combine cream, milk, and sugar until hot, but do not boil. Add chocolate and butter and reduce heat to simmer. Stir until chocolate is melted. Puree 1 cup raspberries and pour into the mixture, stirring until smooth. Pour into mugs and garnish with whipped cream and fresh raspberries.

Brown Sugar Hot Cocoa

3 oz. unsweetened chocolate
1/3 cup water
4 cups milk
¾ cup brown sugar, packed
1/8 tsp salt
Melt chocolate and water together in a double boiler. Slowly stir in milk, sugar, and salt. Whisk until well blended.

Old-fashioned Hot Cocoa with Homemade Marshmallows

Old-fashioned Hot Cocoa

3 tbsp unsweetened cocoa powder
¼ cup sugar
4 cups milk
¼ tsp vanilla
Combine sugar and cocoa powder in small bowl. Heat milk in saucepan to scalding. Stir 1/3 cup hot milk into cocoa-sugar mixture, and then pour back into the saucepan. Stir until blended, then add vanilla and garnish with homemade marshmallows.

Homemade Marshmallows

3 tbsp powdered gelatin
2 cups cold water
2 cups sugar
2 egg whites
2½ cups confectioners' sugar, sifted
butter
In a medium saucepan soak gelatin in the cold water for approximately 10 minutes. When gelatin has softened, add the regular sugar and gently dissolve over low heat. Remove from the heat and cool to room temperature.

Beat egg whites until stiff peaks form and then fold in 2 cups of sifted confectioners' sugar. Put mixer on low speed and slowly add cooled gelatin mixture. Increase the speed and beat until white and thick, and the mixture is approximately double in size. Line a deep 8x8-inch baking dish with foil, grease slightly with butter, and coat with part of the remaining confectioners' sugar. Pour marshmallow mixture in and top with more sifted confectioners' sugar. Let sit for at least 3 hours. The marshmallow should be light and spongy when ready.

Loosen marshmallow from edges of tray and invert onto large cutting board. Slowly remove foil and use a large knife to cut the marshmallows into cubes. Dredge each piece in confectioners' sugar.

White Peppermint Hot Chocolate

6 hard peppermint candies, finely crushed
2/3 cup whipping cream
3½ cups milk
8 oz. white chocolate, chopped
½ tsp peppermint extract
Beat whipping cream with crushed candies until stiff peaks form. Refrigerate for at least one hour. In the meantime, heat milk on medium-low heat. Mix in chocolate and whisk until smooth. Add peppermint extract and stir thoroughly. Pour into cups and top with peppermint whipped cream mixture.

Banana Hot Chocolate

2 cups cream
1 cup milk
2 tbsp sugar
½ tsp salt
6 oz. bittersweet chocolate, finely chopped
2 ripe bananas
1½ tsp cinnamon
marshmallows
In saucepan combine cream, milk, and sugar until hot. Do not boil. Add chocolate and reduce heat to simmer. Stir until chocolate is melted. Puree bananas with cinnamon. Heat puree in microwave for 15 seconds and stir into hot chocolate mixture. Pour into mugs and garnish with marshmallows.

Milk Chocolate and Orange Cocoa

1/3 cup whipping cream, chilled
1 tsp brown sugar
4½ cups milk
zest from 4 large oranges
2 tbsp unsweetened cocoa powder
9 oz. milk chocolate, finely chopped
Whip cream with brown sugar until stiff peaks form. Refrigerate. Mix milk with zest from oranges in a saucepan, heating to a simmer. Remove from heat. Cover and let stand for 30 minutes. Strain zest from the mixture and bring liquid to a simmer. Stir in cocoa powder and chocolate, whisking until smooth. Pour into mugs and top with whipped cream mixture.

Cold Chocolate Eggnog

4 eggs, separated
½ cup packed brown sugar
2/3 cup unsweetened cocoa powder
1 tablespoon pure vanilla extract
2 cups milk
1/8 teaspoon salt
1½ cup whipping cream, whipped to soft-peak stage
1/3 cup grated semisweet chocolate
This recipe is served cold. In a large bowl, beat together egg yolks, sugar, cocoa, and vanilla until thick and smooth. Slowly stir in milk, mixing well. Cover and refrigerate at least 2 hours. Remove just before serving.

Beat egg whites with salt until soft peaks form. Fold whipped cream into chocolate mixture, then gently fold in egg whites. Serve immediately, garnished with grated chocolate.

Peanut Butter Hot Chocolate

4 squares baker's chocolate
2 cups milk
2 tbsp peanut butter
marshmallows
Break chocolate squares and melt in a saucepan with milk. Do not boil. Stir in peanut butter until mixture is smooth. Pour into mugs and garnish with marshmallows.

Dress up Your Drink

Here are a few tips for adding some extra pizzazz to your favorite hot chocolate or cocoa recipe.

Richer Flavor

For a richer, more decadent beverage, use whole milk instead of water—regardless of what the recipe calls for. If you want an extra-rich drink, add a teaspoon of sweet butter to the bottom of each cup before you pour in the drink.

Garnishes

Marshmallows are great, but why not use whipped cream as a blank canvas to create a truly whimsical drink. Try topping whipped cream with chocolate shavings from your favorite candy bar. Or use colored sprinkles to reflect the occasion—red and green for Christmas, or pink and red for Valentine's Day, or rainbow sprinkles for birthdays. Or sprinkle chocolate, butterscotch, or peanut butter morsels on top. Also, consider candy stick stirrers such as peppermint, butterscotch, or raspberry, for a hint of extra flavor.

Cup Rimmers

Give a touch of sophistication to your hot chocolate by adding a rim of flavor to your cups. Try crushing peppermint candies in a food processor, or using colored sugars for a sparkling effect. You can also create your own custom-flavored chocolate powders. Just place the mixture in a large soup bowl. Moisten the cup rim with a wedge of orange and dip it in the mixture (about 3/8 inches deep) until it is evenly coated. Carefully pour the hot chocolate or cocoa so you don't drip on the rim.

Snickers and Apples Dessert

Chop up Snickers bars. Peel, core and slice a few apples. Place them in a baking dish and sprinkle the chopped candy bars over the apples. Bake at 350 degrees for 15 minutes!!! Serve alone or with vanilla ice cream. Yummm!

Cucumber Sandwiches from Jenn Elison

Thanks, Lisa, for posting this recipe!

Cucumber Sandwiches

white bread
English cucumbers
4 TBSP softened butter
8 oz. softened cream cheese
1/2 cup sour cream
1/2 cup mayonnaise
Lawry's seasoning salt

Combine butter and cream cheese to make a spread, set aside. Combine sour cream and mayonnaise, set aside. Peel desired amount of cucumbers and slice. Using a round cookie cutter or top of a glass, cut circles out of the center of the slices of bread. (Bread can be cut to any desired size, depending on how many servings you want or the size of the cucumbers.)
Spread each circle of bread with the cream cheese mixture. Place 1-2 cucumbers on bread. Place a dollop of sour cream/mayo mixture on top of each cucumber. Sprinkle a small amount of seasoning salt on top.

Meat Marinade

Meat Marinade Recipe

1 ½ C. vegetable oil (could be less if barbequing)
¾ C. soy sauce
¼ C. Worcestershire sauce
2 T. dry mustard
2 ¼ t. salt
1/3 C. lemon juice or 1 lemon
1 T. coarse ground pepper
½ C. red wine vinegar
¼ C. balsamic vinegar
1 ½ t. dry parsley flakes
2 crushed garlic cloves

Combine all ingredients in Ziploc bag. Put meat in big Ziploc bag or 9 x 13 pan. Keep turning meat. Best overnight.

Source: Laura Dee Christensen

Art Smith's Goat Cheese Drop Biscuits

Created by Chef Art Smith

Makes 12 biscuits

These biscuits give a warm welcome to diners at Art Smith's Chicago restaurant, Table Fifty-Two.

INGREDIENTS

2 cups self-rising flour
2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
4 Tbsp. (2 ounces) cold butter
4 Tbsp. (2 ounces) goat cheese
1 cup (8 ounces) buttermilk
Extra butter to grease pan and top biscuits
1/4 cup grated parmesan cheese

Preheat your oven to 425°. Place one 10-inch cast iron pan into the oven while it is preheating. Place flour, salt, baking soda and baking powder into a medium-sized bowl. Cut in the butter and goat cheese. Make a well in the middle of the ingredients and pour in the milk. Stir until the mix is moistened, adding an extra tablespoon of milk if needed.

Remove the hot skillet from the oven and place a tablespoon of butter into it. When the butter has melted, drop 1/4 cupfuls of batter into the pan, (use a muffin scoop to drop the batter if you have one). Brush the tops of the biscuits with melted butter. Bake from 14–16 minutes until browned on the top and bottom. Remove from the oven and sprinkle with the grated cheese. Enjoy warm!

Cubed Stale Bread Can Also Make Great Croutons

Stale bread cut into cubes can also be repurposed to make great homemade croutons.

Preheat your oven to 400 degrees. Put on a cookie sheet. Drizzle your bread with olive oil, salt & pepper. Add any other seasonings that you might like. Bake 10 - 15 minutes. Gourmet!

Source: My experimentation living in Ivins, UT. Homemade crouton recipes are now easy to find.

Homemade Bread Crumbs

Another tip for bread! Homemade bread crumbs are so easy to make. Try this the next time your recipe calls for them.

Put a few pieces of bread (stale or fresh) in your food processor. Add a pinch of salt. Pulse for a few seconds and you have fresh bread crumbs!



If you want to season them, just add in a little bit of whatever taste you are going for.

These homemade bread crumbs will make your meatloaf and meatballs so much moister that the ones from the can.

Source: Probably Martha Stewart

How to Thaw Bread

Be sure to thaw your frozen bread in the refrigerator. If you put it in your refrigerator before bed, you will have a perfect loaf for morning school sandwiches. There will be no hard crusts like you get from thawing the bread on the counter.



Source: Lots of my own wrecked loaves of bread.

Hotel Waffle Recipes

Do you like those waffles that you get at the complimentary hotel continental breakfast? Here is the brand of mix that they use and recipes to go along with it.

http://wafflesnw.com/recipes/index.php

You can buy the mixes from this site, too.

Simple Scones

Source: http://preparedldsfamily.blogspot.com/

From Tyra Jones in the 1997 Farmington, UT Neighborhood Cookbook

"This recipe uses all food storage ingredients. I doubled my batch for the 6 of us and fried them in 2 c. of oil. Yummy with powdered sugar, honey or pancake syrup. Hope you like them too."

Scones

1 T yeast

1 c. water
1 T sugar
2 c. flour
1 t. salt
1/2 t. baking powder

Combine yeast and water. Let sit. Add remaining ingredients. Deep-fry until golden.

Homemade Prego Spaghetti Sauce

Homemade Prego Spaghetti Sauce
Makes 16 cups

1 lb. cooked ground beef (double if you like more meat)

2 T. dehydrated onion

1 1/2 t. garlic powder

1 t. dried basil

1 t. dried parsley

1 t. ground black pepper

1 t. dried oregano

2 t. salt

1/8 c granulated sugar

2-6 oz. can tomato paste

4-14.5 oz. or 2-29 oz can stewed or crushed tomatoes

4-15 oz. or 2-29 oz. can tomato sauce

1. Brown ground beef and onion in large pot. Drain fat.

2. Put stewed tomatoes in blender and slightly puree. You may need to puree 2 small cans or 1 large at a time.

3. You will need to divide meat, tomato products, and seasoning between two large pots unless you have a commercial sized pot.

4. Slowly bring to a boil at a medium high heat. Let boil for 10 minutes, covered

5. Reduce to lowest heat. Cover and simmer 1 hour, stirring occasionally.

Portion sauce by planning on 3/4 c. to 1 c. per person depending on your family. Then put it in freezer Ziploc bags. Press all the air out so you have nice flat bags. Let the bags cool. Then stack them in your freezer in a cardboard box if you have one. Another option is to put the sauce in cool whip containers.

Write the item name & date with a permanent marker.

Source: http://preparedldsfamily.blogspot.com/

Connie's Dreamy Caramel Corn

4 quarts popped corn
1 C brown sugar
1 C butter
½ C Karo
1 tsp vanilla
pinch of salt
honey roasted peanuts

Bring sugar, butter and Karo to full boil. Add the vanilla & pinch of salt. Pour over corn, honey roasted peanuts and mix. Spread on wax paper to cool. Done! This is soft and delightful!

Source: Relief Society Visiting Teaching Interviews

Doughnut Recipe from a Blogger

2 cups milk
1 cup sugar
1/2 cup shortening
2 T salt
1 cup mashed potatoes
1 1/2 T yeast 1/2 cup warm water
3 eggs
1/2 tsp. nutmeg
8-9 cups flour

Scald milk. Add sugar, salt, shortening, and potatoes. Cool to lukewarm. Soften yeast in water; add to milk mixture with eggs and nutmeg. Add flour, enough to make a workable dough. Knead and let rise double. Punch down and roll to 1/2 in. thickness and cut. Place on floured board and let rise again. Fry in deep fat.

Cheesecake Factory Avocado Egg Rolls

Thank you SO much to Patti of Patti Cakes blog for this wonderful post. These are desperately delightful! Love your blog, Patti!

Cheesecake Factory Avocado Egg Rolls

If you haven't tried these yet put the mouse down and run. Seriously. This copycat recipe is spot on. Don't even bother making the Tamarind Cashew Dipping Sauce yourself, buy the jar at Cheesecake Factory. It's made on the premises and it completes these egg rolls.

1 large avocado, peeled, pitted, & diced
2 tablespoons sun-dried tomatoes packed in oil, chopped
1 tablespoon minced red onion
1/2 teaspoon fresh cilantro, chopped
1 pinch salt
3 egg roll wraps
1 egg, beaten

Gently stir together avocado, tomatoes, onion, 1/2 teaspoon cilantro, and salt. Distribute filling evenly onto center of each egg roll wrapper.

Position a wrapper so that a corner is pointing toward you; fold the bottom corner up, 1/4 of the way over the filling. Brush remaining corners and edges of the wrapper with egg, roll up from side to side, fold top corner over all and press to seal. Repeat with remaining wrappers.

Continue by deep-frying the egg rolls in 375 degree oil for 3-4 minutes, until golden brown. Drain on brown paper bags.

Slice egg rolls diagonally across middle and serve with the Tamarind Cashew dipping sauce.

My Mom's Christmas Cheese Ring

My mom has made this pastry cheese ring for Christmas morning since I was in about 2nd grade. She got the recipe from her friend, Ann Flemming. It has always been a favorite of ours.

CHEESE RING RECIPE

1/2 C milk
1/2 C sugar
1 tsp. salt
l cube butter or margarine
1/2 C warm water
2 pkgs. yeast
2 eggs beaten
4 1/2 to 5 C flour

Scald milk, stir in sugar, salt and butter. Cool to lukewarm. Measure warm water into large bowl. Sprinkle in yeast; stir until dissolved. Stir in lukewarm milk mixture, beaten eggs and l C. flour. Beat until smooth. Add enough additional flour to make a soft dough. Turn onto a lightly floured board. Knead until smooth and elastic about 8 min.
(I use my Kitchen Aid machine.) Place in greased bowl turning to grease top. Cover and let rise in warm place, free from draft, until double in bulk (about 1 hour.) (I put mine in my oven that I have slightly heated and turned back off.) Punch down and let rise again until almost doubled, about 30 min. Turn dough onto lightly floured board and divide for rings.

Cheese Filling

2 8 oz. pkgs cream cheese
1/2 C. sugar
6 T. flour
2 egg yolks
1 tsp grated lemon peel (optional)
2 T. lemon juice

While dough is rising, soften cream cheese. Add sugar, beating until light and fluffy. Stir in flour, egg yolk, lemon peel and lemon juice. Roll dough into three equal rectangles. Spread filling over 2/3 of surface.

Overlap to center making a roll. Join ends in a circle. Make cuts from outside edge 2/3 of the way to the center edge. Turn each section over on its side.

Bake in 350 degree oven until nicely browned (about 25 minutes.) Then cool and glaze with powdered sugar and water mixture.

My mom said: "It is so delicious! The family just loves this. I've been making it for years."

Salad from Wendy Paez's Book Club Brunch

Fran Westover's Coleslaw and Spinach Salad
OR
Florida Tampa Mission Salad

1 - 16 oz. pkg. coleslaw
1 - 6 oz. pkg. baby spinach
1 - 6 oz. pkg. Craisins
1 can honey roasted peanuts (use about 2/3's of a can)
1 bottle Brianna's Poppy Seed Dressing (add to your desire)
(Note - I couldn't always find Brianna's dressing so I bought whatever I could and it was fine.)

Mix together and serve.
Serves 10-12 people

Thanks to Wendy Paez for serving us this yummy salad at our Mom & Me/Grandma & Me book club brunch!

Grandma Earl's Fruit Salad

We have this salad every year for Thanksgiving. It is yummy and reminds us of Grandma Erma Earl! (My Dad's Mom)

Grandma Earl's Fruit Salad

4 bananas
4-6 apples
1 large can pineapple
1 cup pineapple juice
1 sweet pomegranate
(1 patient person to get all the seeds out of the pomegranate!)
1 pint whipping cream, whipped
5 tbsp. flour
6 tbsp. sugar
1 egg, beaten

Mix flour and sugar in pan. Add beaten egg and stir. Add pineapple juice. Cook until thick and smooth, stirring constantly. Cool in fridge. (Make a few hours beforehand). Cut up fruit. Blend custard in whipped cream. Add fruit and serve.

(Tip: Put the shelled pomegranate seeds in a bowl of water. The skin that is left on them will come off.)

Serves 12

Outstanding Chicken Dinner from Linda Hammond Smith

Outstanding Chicken Dinner

3 TBS butter
1(8 oz) package mushrooms
3 cups chicken broth
5-6 chicken breasts
1-1/2 (10 oz) can of artichoke hearts, drained and sliced
3/4 c butter
3 TBS flour
2 1/4 cup of half-half
1 1/2 cup Parmesean cheese Not the green can!!) :)
1 1/2 tsp dried Rosemary (optional, I do not add)
3/4 tsp salt
1/4 tsp pepper

Directions:

1. Preheat the oven to 325. Melt 3 tbsp of butter in skillet over med. heat and saute the mushrooms until tender. Remove and put in 11X13 baking dish. Add artichoke hearts to mushrooms in pan also.

2. Place the chicken in skillet and poor broth over it. Cover and simmer for about 20 minutes or until chicken is cooked. Add cooked chicken to baking dish, but reserve 3/4 cup of broth.

3. Melt the 3/4 cup butter in pan and wisk in flour until smooth. Gradually add in the reserved broth and the half-half stirring constantly until thickened. About 5 minutes. Turn off heat and add cheese, herbs, salt and pepper and add to chicken mixture.

4. Bake uncovered for about 25 minutes or until bubbly. Let stand for a few minutes to let sauce thicken. I serve with rice or cold serve with noodles.

Make sure you serve with some yummy crusty bread, because you will NOT want to waste one drop of this sauce. SO good.

This recipe makes about 6 servings.

This is my friend from high school days in my home ward. Thanks, Linda!

Baked Beans from Diane Earl

BAKED BEANS

2 cans (15 oz.) pork and beans
1/2 lb. bacon (cooked and crumbled)
3/4 C. brown sugar
1/2 C. catsup
Dried minced onions, to taste
2 Tsp. worchestershire sauce

Mix all of the above ingredients in your casserole dish or crock pot. The secret of these baked beans tasting so good is letting them sit in your refrigerator, uncooked, the night before you serve them to marinate. Then, let them cook in your crock pot on low for most of the day. YUM! These can also be done in a casserole dish and baked at 325 for 1 1/2 to 2 hours.

Peach Cobbler

PEACH COBBLER
Preheat oven to 350 - Makes 8-10 servings

BATTER
1/2 C. Butter
1 1/4 C. flour
2 T. baking powder
1/2 t. salt
1 C. sugar
1 C. milk

FILLING
4 C. sliced peaches
1/4 C. sugar
1 t. cinnamon
1 T. lemon juice

Mix together the peaches, sugar, cinnamon & lemon juice. Allow the mixture to sit while making the batter.

Put the butter in a 9x13 baking dish and put the dish in the preheating oven. While the butter is meliting, mix up the batter by combining the flour, baking powder, salt, sugar & milk.

When the butter is completely melted, remove the pan & pour the batter into the melted butter. Then carefully, spoon in the peach filling mixture evenly over the batter. Return dish to oven & bake for 45 minutes.

Serve warm with a scoop of vanilla ice cream.

Note-I found 350 to be too hot. I did 325 for about 35-40 minutes. Until the crust was golden brown and the mixture was bubbly.

I found this recipe in a Smith's grocery store flyer and it is the best cobbler recipe that I have found!

Rhino Grille Halibut Pasta

Rhino Grille Halibut Pasta

1 oz olive oil
7 oz penne pasta
4 oz halibut
1.5 oz button mushrooms
1.5 oz shitake mushrooms
1 tbl capers
2 tbl lemon juice
1 cup heavy cream
1 oz fresh basil
1 roma tomato
salt and pepper to taste

Cook penne pasta aldente. Slice mushrooms. Dice halibut into 1/4 inch cubes. Heat olive oil on medium high heat. Sautee mushrooms, halibut until slightly brown. Add lemon juice, heavy cream and reduce until it thickens. Add pasta, fresh basil, salt and pepper. Garnish with julienne roma tomatoes.

Two Tone Pudding Dessert from Barbara Van Buskirk

TWO TONE PUDDING DESSERT

CRUST
1 C. flour
1/2 C. butter
1/2 C. chopped nuts

Blend & pat in 9x13 pan, bake 10-15 min. at 350 degrees

FILLING
8 oz. cream cheese, softened
1 C. powdered sugar
1 Tsp. vanilla
8 oz. cool whip

Cream the cream cheese, sugar & vanilla. Blend cool whip into cheese mix & spread on cooled crust.

PUDDING
3 C. cold milk
2 small pkg. instant pudding (any flavor)

Beat milk and pudding packet for 2 minutes. Spread over cream cheese mixture. Top with remainder of cool whip & top with finely chopped nuts. Refrigerate before serving.

* A good tip! This recipe also works well cut in half and put into a pie plate.

This yummy dessert is from my sister, Barbara.

Tuna Pasta Salad

TUNA PASTA SALAD

1 C. mayonnaise
3 Tb. red wine vinegar
1 Tb. basil
Garlic powder
1 Tsp. salt or all purpose seasoning
2 cans tuna fish
8 oz. macaroni or rotelli noodles (the asst. color ones are fun!)
cooked, rinsed, and drained
1 C. fresh tomatoes, chopped
1/2 C. olives, chopped
1/2 C. red onion, chopped OR dried minced onions to taste

Combine all ingredients and stir. Best if it sits overnite.

This is a nice & fresh tasting salad.

Moist Roast Turkey from Margaret Leckie

ROAST TURKEY

2 large brown paper grocery sacks
1 stapler with lots of staples

1 uncooked, whole turkey
1 cup peanut oil
(do not substitute – peanut oil has a high resistance to burning and smoking)
1 Tb. salt

1/2 Tb. pepper

1 Tb. Paprika

Place one bag inside the other (double bag). Make paste of oil, salt, pepper and paprika. Rub paste on the inside of the bag and on the turkey. (Wearing disposable latex gloves sure helps in not being covered in paste!)

Stuff turkey as desired. Put turkey into bag and staple shut (use a lot of staples) and place in roasting pan. (The disposable aluminum ones work just fine.) Do not cover. Bake at 325 for 15-20 minutes per pound.

This will make the moistest turkey you have ever tasted. It is also so easy to clean up. Just throw away the bag! A good variation is to put different spices into the paste. Cajun spice dust is a good example.

This recipe came from my best friend's, Michelle's, step-mom, Margaret Leckie. Thanks, Margaret!

Martha Stewart's Muffin Recipe

MARTHA STEWART'S MUFFIN RECIPE

Serves 24

2 sticks room temperature butter
1 1/2 C. sugar
4 large eggs
2 tsp. vanilla extract
4 tsp. baking powder
1/2 tsp. salt
4 C. sifted flour
4-5 C. fresh fruit or berries
1 C. milk
1/2 tsp. nutmeg
1/2 tsp. cinnamon
Extra white sugar

Preheat oven to 375 degrees.

In Kitchen Aid use flat beater to cream butter or cream butter with a hand mixer. After butter is creamed, add eggs and vanilla. Don't overbeat.

Mix baking powder, salt and flour together. Alternate adding flour mixture & milk to the previous mixture. End with milk. Add your berries & fruit at the very end. (You can use all of one fruit or have a mixture of two or three kinds.)

Pour batter into paper cups in muffin tins. Make a mixture of white sugar, nutmeg and cinnamon. Sprinkle the sugar mixture on top of each muffin before baking. Bake for 25 minutes at 375 degrees.

These are divine and they freeze very well.

Everybody Loves These Meatballs

EVERYBODY LOVES THESE MEATBALLS

MEATBALLS
1 lb. lean ground beef
1/2 C. bread crumbs
2 Tb. dried minced onions
2 eggs, beaten
1/2 tsp. salt
1/4 tsp. pepper

SAUCE
1/2 C. grape jelly
1/2 C. catsup

Combine all meatball ingredients, mix and shape into balls. (A cookie scoop works great for this) Combine sauce ingredients and spoon over meatballs. Bake at 350 for 30 minutes.

* A great idea! Double or triple this recipe, flash freeze all of the balls and then freeze them in large freezer ziploc bags (without the sauce). These are great to pull out of your freezer and take to someone that you are making dinner

Chocolate Chip Pumpkin Muffins from Lisa Casey

Chocolate Chip Pumpkin Muffins

4 eggs
2 cups sugar
2 cups pumpkin
1½ cups oil

3 cups flour
2 tsp. baking soda
2 tsp. baking powder
1 tsp. cinnamon
1 tsp. salt

12-24 oz bag chocolate chips

Mix first 4 ingredients together and beat until smooth. In a separate bowl mix next 5 ingredients together (flour, soda, powder, cinnamon & salt). Add this to pumpkin mixture. Add 12-24 oz bag of chocolate chips. For standard sized muffins, bake at 400° for 16-20 minutes. For mini muffins bake at 400° for 10-12 minutes.

Lisa's Notes: These are the best muffins ever. If you use 24 oz of chocolate chips, they are more like a dessert than a muffin.

My Mom's Lasagna

Diane Earl’s Lasagna

1 lb. hamburger
3 sweet Italian sausages
1 tsp. basil
1 tsp. oregano
½ tsp. garlic powder
1 sm. can tomato paste
water measured in can (½ to ¾ of can filled with water)
1 can stewed tomatoes

1 pkg. Lasagna noodles
1 carton ricotta cheese
Mozzarella cheese
Parmesan cheese

Brown hamburger & sausage. Add rest of ingredients. Simmer. Boil pkg. of lasagna noodles. Rinse noodles & drain well. Layer a 9 x 13 dish with noodles, meat mixture then ½ carton on ricotta cheese. Sprinkle with grated mozzarella cheese. Sprinkle with parmesan cheese. Repeat layers.

Bake 350 degrees for 25 minutes.

My mom makes a mean lasagna! Yum!

Baked Beans from Lisa Casey

Marlene’s Baked Beans

1 lb. ground beef – browned
2 16 oz. cans pork and beans
1 can chili beans
1 pkg. Lipton Onion Soup Mix
½ cup ketchup
½ cup brown sugar

Mix all together and cook over medium heat until hot.

Crunch n' Munch Butter Toffee Pretzels

Crunch n' Munch Butter Toffee Pretzels

10 C Regular Shaped Pretzels Salted
1/4 tsp. Salt
1/2 C. Butter
1/2 C. Sugar
1/2 C. Light Corn Syrup
1/2 C. Brown Sugar
1/4 tsp. Baking Soda
3 Tbsp. Butter Flavor

In a large baking pan that has been sprayed with a none stick spray pour
pretzels and set aside.

In a sauce pan over low heat place corn syrup, sugars, salt, and butter mix
well. When mixture is melted and starts to bubble lightly place lid on pan
for 30 seconds. After 30 seconds remove lid and stir with a clean spoon.
This action will help prevent any sugar or salt crystals from getting back
into the syrup mixture. Turn temperature down and let boil gently for five
minutes. Stir frequently while cooking.

When mixture has cooked for 5 minutes remove from heat add baking soda and stir. Make sure all baking soda has been mixed through, the sugar will foam and this normal. Add butter flavoring and stir well.

Pour hot toffee mixture over pretzels. Stir making sure all pretzels are
coated.

Place pretzels in a preheated oven at 225 degrees. Every 15 minutes stir
pretzels to coat with toffee mixture. When finished baking remove from oven and pour on to a non stick surface. Plastic wrap works well and there is little mess to clean up.

Wontons from Lorianne Leckie Coca

WONTONS

1 pkg. (14 oz.) wonton wrappers
3/4 lb. ground pork
1 can water chestnuts, finely chopped
1 Tb. soy sauce
1 tsp. salt
1 tsp. cornstarch
1/2 tsp. fresh ginger OR 3/4 tsp. ground ginger

Mix meat with all remaining ingredients. Shape wontons. 1) Portion 1/2 tsp. meat on center of each wrap. 2) Fold to a triangle 3) Turn top triangle to meet fold 4) Moisten corner with water 5) Overlap corner A over B; press firmly. Deep fat fry at 350, a few at a time until browned. Serve warm with catsup & mustard, soy sauce or your favorite sweet & sour sauce.

These are great and they freeze well.

This recipe came from my best friend, Michelle Leckie's sister, Lori Coca. I have used this recipe for a long time and love it.

Taco Pie

TACO PIE

1 can refrigerated crescent rolls (Pillsbury tastes the best)
1 lb. hamburger
Taco seasoning mix
Sour cream
1 C. shredded cheese
2 C. shredded lettuce
Tomatoes, cut into pieces
Dorito nacho cheese chips or tortilla chips, broken and crumbled

Pat crescent rolls in pan and bake according to directions. Brown hamburger and add taco mix. Put hamburger mixture on baked rolls in pan. Spread sour cream over this; add cheese. Layer with lettuce, tomatoes and taco chips. Cover with foil and let set for a few minutes.

Ramen Noodle Salad

RAMEN NOODLE SALAD

1/2 head cabbage, shredded finely
1 bunch green onions chopped fine or dried minced onions
2 Tb. sesame seeds
1/3 C. slivered almonds or cashews
1 pkg. chicken flavored ramen noodles

Dressing:
3 Tb. sugar
3 Tb. vinegar
1/2 C. oil
1 Tsp.salt
1/2 Tsp. pepper
Flavor packet from ramen noodles or can use seasoning salts like Old Bay or Lawry's

Mix well, crumble ramen noodles into salad. Mix dressing into salad and let sit for only 10-15 minutes before serving.

Potato Casserole - Great for a Freezer Meal

POTATO CASSEROLE

1/2 large bag of frozen, shredded hash brown potatoes
1 to 2 cans of cream of chicken soup (or broccoli or mushroom soup)
2 tsp. chopped green onions or dried minced onions
2 C. grated cheddar cheese
1 to 2 C. sour cream (depends on your taste)
Salt to taste
Chopped ham (optional)

Mix all ingredients together.

Bake 350 degrees for 30 minutes (45 if frozen).

This is a great freezer recipe. I double the batch and fill several small ziploc freezer bags with this mixture. They are so flat that you can store many in your freezer.

Lemon Sugar Cookies from Malia Stubbs

MALIA'S LEMON SUGAR COOKIES

3 C. flour
2 Tsp. baking powder
1/2 Tsp. salt
2 C. sugar
1 C. shortening
2 eggs
1/4 C. lemon juice
Additional sugar

Preheat oven to 350. Stir together flour, baking powder and salt. Set aside. In another bowl, beat the sugar and shortening and lemon juice until fluffy. Beat in the eggs. Stir in dry ingredients. Mix well. Chill for 2 hours (optional). Roll them to 1 inch balls. Roll them in the additional sugar. Put them on greased baking sheet. Flatten the balls. Bake 8 to 10 minutes.

This recipe comes from a good friend of mine, Malia Stubbs. We lived by each other in Ivins, UT and shared a lot of fun times.

Mexican Dip from Kim Howarth

KIM HOWARTH'S MEXICAN DIP

1 pkg. softened cream cheese
1 can chili with beans
1 1/2 C. grated cheese
Tortilla chips

Put in square pan or pie plate in order. Bake 350 degrees until cheese melts.

This recipe comes from my sister's friend, Kim Howarth. It is a yummy one.

German Ham from Nancy Brook

GERMAN HAM

12 to 16 lb. tenderized ham
1 qt. apple cider
1 qt. Sprite or sparking water
1 pt. molasses
2-3 Tb. prepared mustard
1 C. dark brown sugar
whole cloves and powdered cloves

Wipe ham with damp cloth. Place in roaster. Pour over Sprite, cider and molasses. Cover and bake at 350 for 15 minutes per pound. Turn ham every hour. When tender remove from pan, cut fat into diamonds, stick with cloves. Sprinkle with powdered cloves, spread with mustard and brown sugar. Broil until sugar melts and bubbles.

(This is an old German recipe that my Relief Society president in Ivins, UT gave to me. She got it from an old German neighbor that she had many years ago. It is really a treat.)

Cheddar Cheese Soup from Tonnie Draper

CHEDDAR CHEESE SOUP

2 C. diced potatoes
1/2 C. chopped onion
1 C. sliced carrots
1 C. sliced celery
2 C. water

1/4 C. butter
1/2 C. flour
1 1/2 tsp. salt
1/4 tsp. pepper
1 tsp. mustard
2 C. milk
3 C. cheese, grated
3 chicken boullion cubes

Cook vegetables together until well done (in the 2 C. of water). Pour off some of the liquid and set aside. Add remaining ingredients to vegetable and heat through until cheese is melted. Add reserved liquid to desired thickness.

This recipe came from a cousin of mine long ago. It has been a family favorite.

Egg Nog from Bret Pehrson

BRET'S TRADITIONAL EGG NOG

5 eggs, well beaten
1/2 C. canned milk
1 (3 3/4 oz.) pkg. instant vanilla pudding
3/4 C. granulated sugar
7 C. milk
1/2 tsp. vanilla extract
Dash nutmeg

Beat eggs with canned milk and instant pudding mix. Stir in sugar until well dissolved. Add milk and vanilla extract and stir well. Sprinkle a dash of nutmeg in each glass at serving time.

(Bret's tips) * Good stuff. Works well if first part mixed in blender, then add milk etc.

(Bridget's thought) I do not even like eggnog and this is really good!

Wilton Buttercream Icing

Here is the recipe that came from the Wilton cake decorating classes for icing to cake decorate with. It is the best to work with.

Wilton Class Buttercream Icing (Stiff Consistency) Double Recipe

Choc-Mint Brownies

CHOC-MINT BROWNIES

1 C. butter
4 squares unsweetened baking chocolate
2 C. sugar
½ tsp. peppermint extract
4 eggs
1 1/3 C. flour
¼ tsp. salt
1 C. mint flavored chocolate chips
1 C. semi-sweet chocolate chips

Glaze
1 square white chocolate baking chocolate
1 tsp. vegetable oil

Preheat oven to 350 degrees. Lightly grease 13 x 9 “ baking pan.

In 3 qt. saucepan combine butter and chocolate. Melt over medium heat. Stir constantly. Remove from heat. Cool slightly. Stir in sugar and peppermint extract. Add eggs one at a time beating after each addition. Add flour and salt. Stir until well blended. Spread mixture evenly. Bake 25 - 35 minutes.

Immediately sprinkle with chips. Bake for an additional minute. Immediately spread chips evenly over brownies.

In 1 qt. saucepan, melt white chocolate and vegetable oil. Melt over low heat; stirring constantly. Drizzle in parallel crosswise lines 1 “ apart. Immediately draw knife lengthwise through lines. Let dry completely before cutting.

Rice Krispies Treats

KELLOGG'S RICE KRISPIES TREATS

1/4 cup butter
1 (10 oz., about 40) pkg. regular marshmallows or 3 cups miniature marshmallows
6 cups Kellogg's Rice Krispies cereal

In a large saucepan, melt butter over low heat. Add the marshmallows and continue to stir until the marshmallows have completely melted. Remove from heat.

Stir in the Kellogg's Rice Krispies cereal coating them well with the melted marshmallow mixture.

Using a buttered or silicone spatula, press the mixture evenly into a 13 x 9 x 2 inch pan which has been buttered or sprayed with non-stick spray or lined with wax paper.

Cut into squares when the mixture cools.

Makes 24 squares.

Frog Eye Salad from Barbara Van Buskirk

FROG-EYE SALAD

1 C. sugar
2 T. flour
2 eggs
2 ½ C. pineapple juice (if you do not have enough pineapple juice, fill the rest with water)
1 T. lemon juice
1 16 oz. Pkg. Acine de Pepe pasta (in the dry noodle section)
3 16 oz. cans pineapple tidbits
3 cans mandarin oranges
1 pkg. mini marshmallows
1 lg. 13 oz. Cool Whip

Cook 1st 5 ingredients until thick, stirring constantly. Let cool. Cook Acine de Pepe pasta for 8 min. Let cool. Fold above dressing into the pasta and put in a container to cool overnight. Store in refrigerator. In the morning add remaining ingredients.

Serves: a lot! It is an amount for a large group, family reunion or party. If I were making it for my family, I would cut it in ½ or 1/3.

This recipe is from my sister that we use for family dinners all the time. Thanks, Barbara!