Farmington 1st Ward

Cranberry Salsa

2011-11-17T16:57:00.000-08:00

from the kitchen of Dani

Ingredients:

1 (12 ounce) bag cranberries, fresh or frozen
1 bunch cilantro, chopped
1 bunch green onions, cut into 3 inch lengths
1 jalapeno pepper, seeded and minced
2 limes, juiced
3/4 cup white sugar
1 pinch salt

Directions:

Combine cranberries, cilantro, green onions, jalapeno pepper, lime juice, sugar, and salt in the bowl of a food processor fitted with a medium blade. Chop to medium consistency. Refrigerate if not using immediately. Serve at room temperature, with tortilla chips.

Stuffed Mushrooms

2011-11-17T16:46:00.001-08:00

from the kitchen of Dani

Ingredients:

1 package Sausage

1/2 Cup Parmesan cheese, shredded
1/2 Cup Mozzarella
2 pounds mushrooms
1 pkg. Stove Top stuffing, made according to package directions.

Brown sausage, drain and set aside. Remove stems from mushrooms, chop stems saute in pan you cooked sausage in. Combine sausage, cheese, mushroom stems and stuffing. Gently spoon mixture into mushroom caps. Bake at 350* for 15 min. Turn off oven and cover mushrooms to steam mushroom caps until soft.

Turkey Stuffing

2011-11-13T23:45:00.000-08:00

from the kitchen of Susan G.

1 package Pepperidge Farm cubed herb seasoned stuffing
1 small can sliced water chestnuts
1 cup rice (uncooked)
1 package sliced mushrooms
1 small package Jimmy Dean Sausage browned and drained

Saute:

2 squares butter
1-2 large onions diced
4-6 stalks celery diced

When onions are clear, pour over bread mixture.

2 cans chicken broth to moisten and then stuff! Delicious!!

Savory Sausage Stuffing

2011-11-13T23:43:00.000-08:00

from the kitchen of Sarah

¾ cup butter, melted

½ cup chopped onion
1 cup finely diced celery
1 (8 oz) can mushrooms, drained
12 cups bread, broken into small pieces (or you can buy stuffing bread)
½ pound sausage, cooked and drained
¾ tsp salt
½ tsp pepper
2 Tbs finely chopped fresh sage
(or 2 tsp dried)
2 apples, peeled, cored, and grated

Melt butter. Saute onion and celery until tender. Add undrained mushrooms. Combine mixture with bread. Add sausage and stir. Sprinkle evenly with salt, pepper, and sage. Add grated apples if desired. Do not stuff dressing into turkey until ready to bake. Dressing can be frozen ahead. Thaw one day in advance in refrigerator. Makes 6 servings.

Caramel Apple Pie

2011-11-13T23:34:00.000-08:00

from the kitchen of Becky

1 9 inch double crust (I use mom’s pie dough recipe)

1 t. cornstarch

Sprinkle corn starch in the bottom of the crust.

6 c. apples - peeled, cored and sliced

1/4 c. apple juice
2 t. lemon juice
1/2 c. brown sugar
1 T. corn starch
1 T. instant tapioca
1 T. flour
1/2 t. cinnamon
1/4 t. salt
2 T. butter
1/2 c. caramel ice cream topping

Toss apples in juice in large microwave safe bowl. Combine all ingredients except caramel in a separate bowl. Mix with apples and let stand for 20 minutes. Cover bowl with plastic wrap and microwave for 7 - 15 minutes on high until mix starts to thicken. Stir every 4 minutes. Stir in caramel topping. Refrigerate until cold. Heat oven to 425. Spoon filling in crust, dot with butter. Cover with a woven lattice top.

Glaze:

1 egg white, 1 T. cold water, 2 T. sugar and 1 T. brown sugar

Beat egg white and add water. Brush glaze on pie crust and sprinkle with sugar.
Bake pie for 10 minutes at 425. Lower temperature to 375 and bake for an additional 40 minutes or until apples are tender.

Pecan Pie

2011-11-13T23:30:00.000-08:00

from the kitchen of Rona

Heat oven to 350

Beat 3 eggs with 2/3 cup sugar

1/8 t. salt
1 cup of dark corn syrup
1/3 cup butter melted
1-2 lids full of rum or brandy extract

Beat together until foamy and then add:

1 cup pecans

Pour into pie shell and add ¾ cup semi-sweet chocolate chips (Optional)

Bake at 350 for 50 minutes, cover pie crusts half way through so they don’t overcook. Done when you insert knife and it comes out clean.

Pumpkin Chiffon Pie

2011-11-13T23:28:00.000-08:00

(no-bake – lighter than regular pumpkin pie)

From the kitchen of Carol

¾ C sugar

1¼ C pumpkin
2/3 C canned or regular milk
½ tsp ginger
½ tsp cinnamon
½ tsp nutmeg
½ tsp salt
3 eggs, separated

One envelope Knox gelatin plus ½ cup cold water

Beat stiffly egg whites plus ½ C sugar while pumpkin mixture cooling.

Heat pumpkin, sugar, milk, spices and salt in double boiler or heavy saucepan. When to boiling point add slightly beaten egg yolks and cook until thick. Dissolve gelatin in water and add to mixture. Cool, then add beaten egg white meringue and fold in thoroughly. Pour into crust and refrigerate. Top with whipped cream before serving.

Stove Top Pumpkin Pie

2011-11-13T23:25:00.000-08:00

from the kitchen of Nola
I haven't made this myself. I think this is like my Aunt Thelma’s recipe
I found the recipe in a Old Fashioned Betty Crocker cookbook.

1 Baked Pie Shell for 9-inch Pie
3/4 cup packed brown sugar
2 tablespoons cornstarch
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 eggs
1 can (16 ounces) pumpkin (2 cups)
1 can (12 ounces) evaporated milk

Prepare Baked Pie Shell. Mix brown sugar, cornstarch, salt and spices in
3-quart saucepan until well blended. Stir in eggs, pumpkin and evaporated
milk until well blended. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Cool 5 minutes.

Pour into pie shell. Refrigerate 3 hours before cutting.

Spread top of pie with sweetened whipped cream if
desired. Refrigerate any remaining pie immediately.
6 SERVINGS.

A nice change from the usual pumpkin recipe, this
is really a custard pie. The technique for preparing
this pie solves the soggy crust problem: The
custard is poured into the crust after it is baked.
Use pastry trimmings to bake pumpkin shapes for
decorating the top of the pie along with rosettes of
whipped cream. Squash pies were the invention of
American colonists

Chicken Taco Pasta

2011-07-25T15:53:00.000-07:00

I am not a huge mexican fan but I thought this recipe looked pretty good! I found it here The Giant Blog of Cooking

Ingredients:

3 chicken breasts, cooked and cubed
1 can of black beans rinsed and drained
1 can corn drained
1 can diced chilie's
1 packet taco seasoning
1/2 c. salsa
4 oz. cream cheese
1 packet of hidden valley ranch dressing mix
1 can olives, sliced
6 oz. of cooked penne pasta
shredded cheddar cheese for topping

Cook pasta til done. While pasta is cooking simmer everything else in a large pan until well combined. Add pasta when it's done and bake in a 13x9 casserole dish at 350 for 15-20 minutes. Add the cheese when it's done or if you like it melted put it on a few minutes before it is done in the oven. Scrumdiddly!

Perfect Cupcake Frosting and Filling

2011-07-20T20:34:00.000-07:00

I have recently found this recipe or one very similar on lots of cooking blogs- it seems amazing and I can't wait to try it!
recipe by Our Best Bites

3 T Flour
1/2 C milk (whole milk is best, but I used non-fat when it's all I have and it's actually fine)
1/2 C real butter
1/2 C sugar (that's granulated sugar, not powdered sugar)
1 t vanilla extract, or other flavor if you wish.

Whisk together the flour and the milk. Heat in a small sauce pan on medium heat. Whisk continuously until it starts to thicken. I think this is the critical point for any of you who have had problems with this recipe. I have a feeling people are under-cooking this part. Let it cook, while stirring, until it looks like pudding (you should be able to see the bottom of the pan when you stir it). Even though it's thick, you can still it through a mesh strainer (just whisk the mixture in the strainer to push the thick stuff through) and then let it cool completely to room temp. or chill it in the fridge. It needs to be cooled completely. If you don't let it cool completely, it will melt the butter and you'll have runny frosting.
It an electric stand mixer, beat the butter and the sugar for a minute or two until well combined and fluffy. You'll want to use the whisk attachment on a stand mixer, not the flat paddle. Then while beating, add in the thickened milk mixture and the vanilla. Beat on the highest speed you can get to without it spraying all over the place for 7 minutes. Yes, 7 whole minutes, maybe even 8 or 9. I know that seems like a long time, but that's when the magic happens!

You will be scared because it will look like a weird goopy mess at first and you'll wonder what on earth you did wrong. Keep beating and something amazing happens. It goes from that goopy mess to something thick, velvety smooth, and perfectly fluffy.

Use it to fill cupcakes or other pastries, or as a frosting on top. You can't go wrong putting this on just about anything :)
One batch makes enough to frost 12 cupcakes

Pioneer Cookies

2011-07-20T20:14:00.000-07:00

Okay- all you people who live in Utah- here is a pioneer recipe to celebrate Pioneer Day this Week!
This was actually on Channel 2 News a few days ago. Enjoy!

Ingredients:

1 cup Brown Sugar
1 cup Butter
1 tsp. Vanilla
4 Eggs, beaten
4 cups Whole Wheat Flour
4 tsp. Baking Powder
1 tbsp. Cinnamon
1 tsp. Allspice
3 cups Apples (finely chopped)
2 cups Raisins

Directions:

Measure all dry ingredients in a medium bowl and mix together with a spoon or spatula. Place brown sugar and butter in a large bowl and cream together. Add vanilla and eggs and beat until well mixed and creamy. Stir in the dry ingredients and then add the apples and raisins. Mix well. Bake in a 350-degree oven for 10-12 minutes. Do not over bake. You can test for doneness by inserting a toothpick. If it comes out clean they are done. Store in an air tight container. These freeze well.

Apple Dumplings

2011-07-11T12:19:00.000-07:00

My sister made this for us up at our cabin over the fourth of July! It was to die for! Hope you like it! It will be a great recipe when you have lots of apples on your trees that you need to make something with and great for a fall dessert too!

2 apples
2 crescent roll tubes
cinnamon
2 cubes butter
1 1/2 C sugar
1 tsp vanilla
1-12 oz can Mountain Dew

Peel and wedge apples into 8 slices. Roll up one piece of apple in each crescent roll. Place in baking dish or on a cookie sheet. Sprinkle with cinnamon. Melt butter in sauce pan until barely all melted. Take off heat and add sugar- it will be very grainy and sugary. Don't dissolve sugar all the way. Add vanilla. Pour over crescent rolls. Pour Mountain Dew around edges of pan or dish. Bake at 350 for 20-30 minutes until golden brown. Serve with whipping cream or ice cream! Soooo delicious!!

Raspberry Cheesecake Dessert

2011-07-11T11:46:00.000-07:00

This recipe is so yummy, we had this at a family reunion last summer and I just found the recipe! I can't wait to make it myself!
from the kitchen of Stephanie

1st Layer
2 pkg or 2 1/2 C grahm crackers
2 cubes butter

2nd Layer
2 8 oz cream cheese
1 can sweetened condensed milk
1-2 tsp lemon juice

3rd Layer
2 boxes raspberry danish plus 1 3/4 C cold water
2 small round frozen sweet raspberries with syrup

1st Layer
Crush grahm crackers and mix with melted butter. Press into a 9x13 pan.

2nd Layer
Soften cream cheese, mix in milk and lemon juice. Spread over grahm cracker crust.

3rd Layer
Mix danish, cold water and unthawed raspberries in saucepan. Cook until thick. Let cool a little. Pour over cream cheese mixture. Refrigerate until served. SOOO Yummy!

Sour Cream Noodle Bake (YUM! YUM! YUM!)

2011-06-14T11:23:00.000-07:00

Ok I found this recipe on a blog called "The Giant Blog of Cooking" it is from here Pioneer Woman.
This recipe is soooo good! My husband actually made it for us last night. It is like a creamy easy lasagna. Go try it!

Ingredients

■1-¼ pound Ground Chuck
■1 can 15-ounces Tomato Sauce
■½ teaspoons Salt
■Freshly Ground Black Pepper
■8 ounces, weight Egg Noodles
■½ cups Sour Cream
■1-¼ cup Small Curd Cottage Cheese
■½ cups Sliced Green Onions (less To Taste)
■1 cup Grated Sharp Cheddar Cheese

Preparation Instructions

Preheat oven to 350 degrees.
Brown ground chuck in a large skillet. Drain fat, then add tomato sauce. 1/2 teaspoon salt and plenty of freshly ground black pepper. Stir, then simmer while you prepare the other ingredients.
Cook egg noodles until al dente. Drain and set aside.
In a medium bowl, combine sour cream and cottage cheese. Add plenty of freshly ground black pepper. Add to noodles and stir. Add green onions and stir.
To assemble, add half of the noodles to a baking dish. Top with half the meat mixture, then sprinkle on half the grated cheddar. Repeat with noodles, meat, then a final layer of cheese. Bake for 20 minutes, or until all cheese is melted.
Serve with crusty French bread.

Blueberry French Toast

2011-06-04T10:30:00.000-07:00

Ok- this seriously is to die for!!! I made this for breakfast today and it is sooooo yummy!
I posted this back in December, but it is perfect for a summer brunch or breakfast! You can find the recipe here Blueberry French Toast . Go try it! By the way if you don't make anything else- make the berry syrup! It would be good on anything- even plain. We love making swedish pancakes and this would go perfect with it- or on ice cream or on anything, seriously!!

Banana Chocolate Chip Muffins

2011-06-01T07:07:00.000-07:00

If you love banana bread like my family- you will love these muffins!!! This is what we had for breakfast today! Sooooo Yummy! They are so ooey gooey moist! I found this recipe here-http://mycupcakejourney.blogspot.com/2011/02/banana-chocolate-chip-muffins.html

Banana Chocolate Chip Muffins

Mix together

3 to 4 large bananas mashed
1/2 c. sugar
1 egg slightly beaten
1/3 c. melted butter
In another bowl combine

1 1/2 c. flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
Pour dry ingredients into banana mixture and stir to combine. Add 3/4 c. chocolate chips or if you prefer, leave it plain. Line muffin tin with liners and fill 3/4 full. Bake in a preheated 350 degree oven for 17-20 minutes or until toothpick comes out clean. ENJOY!

Buttermilk Pancakes with Caramel Syrup!!!

2011-06-01T05:27:00.000-07:00

HI, It's been a little while! I just had to post this wonderful recipe that my sister in Colorado gave me a few years ago! It is so yummy and my kids ask for it for dinner at least once a week. This is the syrup recipe that we had at our ward breakfast a few weeks ago that everyone was dying over! So here it is...

2 1/2 C flour
4 tsp baking powder
1 tsp salt
1 tsp soda
2 eggs
4 T oil
2 1/2 C buttermilk

Combine dry ingredients. Add eggs, oil and buttermilk and mix. Pour onto hot griddle. Serve with Buttermilk (Caramel) Syrup! These are to die for!!!

Buttermilk (Caramel) Syrup
1/2 C butter
1 C buttermilk
2 C sugar
1 tsp soda
1 tsp vanilla

In large pan, melt butter, add milk and sugar. Stir until dissolved. Bring to a boil. Remove from heat and add soda and vanilla. Use large pan because it expands alot!

Chili Relleno Casserole

2011-02-10T07:48:00.000-08:00

from the kitchen of Rona

Batter:
1 1/2 cups milk
4 eggs
1/2 C. flour
1 tsp salt - whirl

in the blender until mixed

Anaheim Chilis: 12 - 16 fresh (roast, peel, remove seeds, and steam in the microwave for 3-4 minutes), OR use app. 27 ounce can of drained chilis (Walmart). Slit them & flatten when you layer.

Layer chilis with 8 - 16 ounces grated mild cheddar cheese, ending with cheese into TWO 8 inch square pans. Pour batter over the top, slice through 4-5 times in both directions and bake at 350 degrees for 40 - 50 minutes OR microwave for 15 minutes. Baking it will sometimes cause the edges to brown too much, BUT we liked the browning.
Glass pans will cook hotter than metal. Let it set up 10 minutes before serving.

Boterkoek (Dutch Butter Cake)

2011-02-10T07:36:00.000-08:00

from the kitchen of Rona

Mix all by hand:
3 cups flour
1 cup sugar
3 sticks BUTTER, softened
1 egg yolk mixed
1/4 tsp almond oil
dash of salt

I get the almond oil at Bakers Cash & Carry in Salt Lake and it lasts a long time.. If you use almond extract, you need to use a scant teaspoon, but the oil is better.
Use pastry blender to mix, pat into 9X13 pan, brush top with beaten egg white, score with fork if desired, and bake at 500 degrees for 10 minutes to a light golden brown. Cool slightly and cut on the diagonal to form diamond shapes.

The Best Frosting - Good on ANYTHING (even cardboard)

2011-02-09T20:16:00.001-08:00

from the kitchen of Marissa

*Note: this frosting takes a bit of advance planning since the frosting needs time to cool so plan ahead!
*Makes about 4 cups frosting

1 1/2 cups granulated sugar
1/4 cup all-purpose flour
3 tablespoons cornstarch
1/4 teaspoon salt
1 1/2 cups milk
2 teaspoons pure vanilla extract
24 tablespoons (3 sticks) butter, cut into 24 pieces and softened at room temperature

In a medium bowl, combine the sugar, flour, cornstarch and salt. Slowly whisk in the milk until the mixture is smooth. Place a fine-mesh strainer over a medium saucepan and pour the milk mixture through the strainer into the saucepan. Cook the mixture over medium heat, whisking constantly, until the mixture boils and is thick enough that it starts to become difficult to easily whisk. This could take anywhere between 5-10 minutes, depending on your stove, heat, etc. It should bubble quite a bit at the end and thicken considerably.

Transfer the mixture to a clean bowl and cool to room temperature. I refrigerated my initial mixture overnight. If you do this, make sure to pull it out in time to let it warm back up to room temperature. If you try to proceed with the rest of the recipe and the mixture is too cold, the butter won't absorb into the frosting like it should.

Once the frosting is completely cooled to room temperature (it should have no hint of warmth at all!), beat the mixture with the vanilla on low speed until it is well combined, about 30 seconds (a stand mixer will work best for this). Add the butter, one piece at a time, and beat the frosting until all the butter has been incorporated fully, about 2 minutes. Increase the speed to medium-high and let the mixer work it's magic. Beat the frosting for five minutes, until it is light and fluffy. Let the frosting sit at room temperature until it is a bit more stiff, about 1 hour. If you chill it for an hour or so, it would be stiff enough to actually pipe with instead of frosting with a rubber spatula.

Chocolate Version: Add 1/4 cup cocoa powder to the sugar, flour, cornstarch, salt mixture in the first step. Once the frosting has been mixed for five minutes and is light and fluffy, mix in 3 ounces of semisweet chocolate that has been melted and completely cooled to room temperature.

Coconut Cake/Cupcakes

2011-02-09T20:13:00.000-08:00

from the kitchen of Marissa

1 (18.25 ounce) package white cake mix
1/4 cup vegetable oil
3 eggs
1 (8 ounce) container sour cream
1 (8 ounce) can coconut cream

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.

In a medium bowl, combine the cake mix, oil, eggs, sour cream and cream of coconut. Mix until well blended. Spread evenly into the prepared pan.

Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the cake comes out clean. Allow to cool.

Make the frosting while your cake cools. Frost cooled cake/cupcakes then sprinkle with coconut and top with a maraschino cherry.

Almond Cookies

2011-02-09T15:36:00.000-08:00

from the kitchen of Debbie

1 C butter, softened
2/3 C sugar
1/2 tsp almond extract
2 C flour
1/3 to 1/2 C seedless raspberry jam

GLAZE:

1 C confectioners sugar
2-3 tsp water
1/2 tsp almond extract

Cream butter and sugar. Beat in extract, gradually add flour until dough forms a ball. Cover and refrigerate one hour or until easy to handle. Roll into 1" balls. Place one inch apart on ungreased baking sheets. Using end of a wooden spoon handle, make indentation in center. Fill with jam. Bake 350 for 14-18 minutes or until edges lightly browned. Remove to wire racks. Drizzle glaze over.

Peanut Butter Fingers

2011-02-09T15:30:00.000-08:00

from the kitchen of Shelly

1 C butter or margarine
1 C sugar
1 C brown sugar
2/3 C peanut butter
2 eggs
1 tsp vanilla
2 C flour
1/2 tsp salt
1 tsp soda
2 C oatmeal

Mix first ingredients, then add dry. Spread in large cookie sheet, and bake at 350 for 15-18 minutes. Frost with peanut butter while warm, then frost with icing when cool.

Toffee Squares

2011-02-09T15:27:00.000-08:00

from the kitchen of Carol W.
1 C butter or margarine
1 C brown sugar
1 egg
2 C flour
pinch salt
1 tsp vanilla

Spread on ungreased cookie sheet. Bake at 350 for 10-12 minutes. While hot sprinkle chocolate chips on and spread when melted. Refrigerate 15 minutes or so to set chocolate. May sprinkle nuts on top of melted chocolate before set if desired.

Quick Cocoa Cupcakes

2011-02-09T15:24:00.000-08:00

from the kitchen of Carol

2 C sugar
1 C margarine or butter
2 eggs
2 tsp vanilla
1 C milk
3 C flour
1/2 C dry cocoa
2 tsp soda
1 1/2 tsp salt
1 C boiling water

Cream sugar and butter well. Add eggs and beat. Sift dry ingredients together, and add with milk to first mixture. Add vanilla and boiling water.
Bake at 375 for 20 minutes--either in cupcake cups or cake pan. Half the recipe for less cupcakes.

Peanut Butter Chocolate Chip Cookies

2011-02-08T14:47:00.000-08:00

from the kitchen of Shawnalyn

Ingredients:
1 Cup butter
1 1/4 Cup brown sugar
2 eggs
1 1/4 teaspoon baking soda
1 1/4 Cup sugar
1 Cup peanut butter (creamy)
1 1/4 teaspoon vanilla
2 teaspoons baking powder
2 ½ Cups flour
1/4 teaspoon salt
2 Cups chocolate chips

Directions:

Preheat oven to 350*.
Combine butter, sugars, vanilla and peanut butter until creamy. Add eggs, beat until well blended. Add remaining ingredients, leaving chocolate chips for last. Drop Tablespoon or so of dough for each cookie. Bake for 10 min on ungreased cookie sheet.

Cracked Cookie

2011-02-08T09:08:00.000-08:00

from the kitchen of Brandi

Ingredients
1/2 cup sugar
1 egg
2 tablespoons vegetable oil
1 (1 ounce) square unsweetened chocolate, melted and cooled
1/2 teaspoon vanilla extract
1/2 cup all-purpose flour
1/2 teaspoon baking powder
1/8 teaspoon salt
confectioners' sugar

Directions

1. In a mixing bowl, combine sugar, egg, oil, chocolate and
vanilla; mix well. Combine flour, baking powder and salt; gradually add
to creamed mixture and mix well. Chill dough for at least 2 hours. With
sugared hands, shape dough into 1-in. balls. Roll in confectioners'
sugar. Place 2 in. apart on greased baking sheets. Bake at 350 degrees F
for 10-12 minutes or until set. Remove to a wire rack to cool.

Vanishing Chocolate Butterscotch Cookies.

2011-02-08T09:05:00.000-08:00

from the kitchen of Natalie

1/2 pound margarine or butter, softened
1 cup fimly packed brown sugar
1/2 cup granulated sugar
2 eggs
1 teaspoon vanilla
1-1/2 cups all-purpose floud
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt (optional)
3 cups Quaker Oats (uncooked, quick or old fasioned
1 cup semi-sweet chocolate chips
1 cup butterscotch chips

( makes about 4 dozen)
1. heat oven to 350
2. beat together margaine and sugars until creamy
3. Add eggs and vanilla: beat well
4. Add comined flour, baking soda, cinnamon and salt; mix well.
5. Stir in oats and chocolate chips, and butterscotch chips. Mix well
6. Drop by round tablespoonfuls onto ungreased chookie sheet.
7. Bake 10 to 12 minutes or until golden brown.
8. Cool 1 minute on chookie sheet; remove to wire rack.

Chocolate Mint Cookies

2011-02-08T09:02:00.000-08:00

from the kitchen of Brionna

1 pkg. devils food cake mix
2 eggs
1/2 cup oil
1 cup chocolate chips
1 ½ boxes Andes Chocolate Mints

Mix cake mix, eggs, and oil together. Batter will be thick. Stir in chocolate chips. Drop by teaspoonfuls on cookie sheet. Bake at 350 degrees for 7 minutes. After cookies are removed from oven, place one Andes mint on each cookie. When melted, swirl lightly with a toothpick. Makes 2 dozen.

Coconut Chicken Curry

2011-02-08T08:59:00.000-08:00

from the kitchen of Brionna

1 lb boneless, skinless chicken breast (about 2 large breasts)
1 ½ tablespoons vegetable oil
2-3 tablespoons curry powder (depends on how spicy you want it)
1/2 onion, thinly sliced
2 cloves garlic, crushed
1 (14 ounce) can coconut milk (NOT light)
1 (14.5 ounce) can stewed, diced tomatoes
3 tablespoons sugar
1 tablespoon lime or lemon juice
2 tablespoons flour
1 red pepper, cut into pieces
1 potato, skinned, cut into pieces
salt and pepper to taste

Dice onion & cut up chicken. Season chicken pieces with salt and pepper. Heat oil in a large skillet over medium-high heat for two minutes. Add curry and mix thoroughly. Let flavors meld for an additional 5 minutes, stirring occasionally. Stir in onions, garlic, and flour, and cook 1 minute more. Add chicken, tossing lightly to coat with curry oil. Reduce heat to medium, and cook for 5-7 minutes, or until chicken is mostly cooked through. Transfer mixture to a heated crock pot. Add coconut milk, tomatoes, sugar, potato, lime juice, and red pepper and stir to combine. Cover and cook on low 4-5 hours. Serve over jasmine or basmati rice.

Soft Sugar Cookies

2011-02-08T08:56:00.000-08:00

from the kitchen of Marissa

1 1/2 C. butter softened
2 C. sugar
4 eggs
1/2 C. sour cream
2 tsp. soda
2 tsp. vanilla
1/2 tsp. salt
1 tsp of lemon zest
8 C. flour

Frosting

1 lb powdered sugar (3 1/2 Cups)
1 stick butter
1 tsp vanilla
Add evaporated milk until right consistency

Mix butter, sugar, eggs, and sour cream. Gradually add dry ingredients. Refrigerate for 2 hours. Roll out thick. Cut out with cookie cutters. Bake at 350 for 5 - 8 minutes. Frost when cool.

Cranberry Cookies

2011-02-08T08:52:00.001-08:00

from the kitchen of Amy

1 1/2 c. butter
2 c. sugar
1 egg
1 T grated orange peel
2 tsp vanilla
3 c. flour
1 tsp. baking powder
1/4 tsp. salt
1 1/2 c. craisins
1 c. chopped pecans
1 1/2 c. coconut (optional)

Bake at 350* for 10-12 minutes. Done when edges begin to brown.

Lemon Cream Cupcakes

2011-02-08T08:50:00.000-08:00

from the kitchen of Marissa

1 box lemon cake mix
2 eggs
1 cup sour cream
1 package (8oz) cream cheese, softened
2 Tbsp grated lemon zest

Mix all but lemon zest until smooth and creamy. Add lemon zest and combine. Fill paper liners 3/4 full . Bake at 350 for 15 - 18 min. Frost when cool.

Cream Cheese Frosting

8 ounce cream cheese, softened
1/2 cup butter
3 3/4 cups powdered sugar
1 tsp vanilla extract

Beat cream cheese and butter until smooth. Stop mixer and add sugar and vanilla. Start mixer on low and gradually increase speed until fluffy. Frost and refrigerate.
Garnish each cupcake with one raspberry, blueberry or lemon drop.

Red Velvet Cupcakes

2011-02-08T08:26:00.000-08:00

from the kitchen of Ann Marie

2 1/4 cups flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, softened
2 1/4 cups sugar
4 eggs
1 cup sour cream
1/2 cup buttermilk (or milk with 2 teaspoons lemon juice)
1 teaspoon red food coloring
4 teaspoons Pure Vanilla Extract

DIRECTIONS

1. Preheat oven to 350 degrees F. Mix flour, cocoa powder, baking soda and salt in medium bowl. Set aside.
2. Beat butter and sugar in large bowl with electric mixer on medium speed 5 minutes or until light and fluffy. Beat in eggs, one at a time. Mix in sour cream, milk, food color and vanilla. Gradually beat in flour mixture on low speed until just blended. Do not overbeat. Spoon batter into 24 paper-lined muffin cups, filling each cup 2/3 full.
Bake 18 to 22 minutes or until toothpick inserted into cupcake comes out clean. Gently remove from oven (these are super-moist, and will collapse if you aren’t careful). Cool in pans on wire rack 5 minutes. Remove from pans; cool completely. Frost with Cream Cheese Frosting

Homemade Oreos

2011-02-08T08:21:00.000-08:00

from the kitchen on Sarah

2 pkgs. Devil's Food Cake Mix
1 1/2 Cups Shortening
4 eggs

Icing:
1- 8 oz. pkg Cream Cheese
6 Tbsp. Butter
2 Cups Powdered Sugar
1/2 tsp. Vanilla

Combine ingredients for cookie dough Roll into 1/2 inch round balls. Place on cookie sheet 2 inches apart. Bake at 350 degrees for no longer that 8 minutes.

For icing: Combine all ingredients. Spread icing between 2 cookies when cool.

Variation: I like to switch it up sometimes and add mint extract to the icing for mint oreos or a little orange zest and juice for orange icing. (Yummy!) This also works with any flavor of cake mix.

Sweet Crock Pot Roast

2011-01-10T12:35:00.000-08:00

from the kitchen of Christine

1 (3-5 lb) beef roast
garlic salt to taste

Garlic salt the roast and place in the crock pot.

1 (10 3/4 oz) can cream of mushroom soup (I use healthy request)
1 pkg dry onion soup mix
1 (10 3/4 oz) can beef gravy
1/2 c brown sugar
3 T vinegar
2 T soy sauce
1 T Worchestershire sauce
8-16 oz fresh mushrooms (opt)

Mix together and pour over roast. Cook on low for 12 hours or high for 6-7 hours. Take the roast out when cooked, strain gravy to get rid of the lumps and thicken with cornstarch and water mixture.

I actually added a package of fresh mushrooms to the sauce and did not do the cornstarch thing. You just have to see if it is thick enough for you when done cooking.

Can you see my posts??? please email me or comment and let me know

2010-12-09T10:46:00.001-08:00

Chili Cheese Egg Puff

2010-12-06T21:15:00.000-08:00

from the kitchen of Claudette

10 eggs
1 c flour
1/2 tsp salt
1 pint cottage cheese
1 tsp baking powder
1 lb grated montery jack cheese
1/2 c butter
1 4 oz can chopped green chilies

Beat eggs until fluffy, add all ingredients except green chilies, Mix well- blend in green chilies. Bake in a 9 x 13 pan at 350 for 35 minutes.

Blueberry French Toast

2010-12-06T20:59:00.000-08:00

from the kitchen of Claudette

12 slices Texas style bread (thick slices)
2 8 oz pkg cream cheese
1 c blueberries (fresh)
12 large eggs
1/3 c maple syrup
2 c milk
1/2 cube of butter

Cut crust off bread, cut bread and cold cream cheese in one inch cubes. Grease casserole dish with butter and layer bread, cream cheese and blueberries.
Whisk together eggs, milk and maple syrup- pour over bread mixture- refrigerate over night.
Bake at 350, covered for 30 minutes. Remove foil and bake another 30 minutes.

Sauce:
1 c sugar
2 T cornstarch
1 c water
1 T butter
1 pkg mixed frozen berries (12 oz)

Mix water, cornstarch and sugar over medium heat for 5 minutes or until thick, stirring constantly. Add berries, cook 10 minutes, add butter and stir until butter melts. Serve over french toast.

White Chocolate Dipped Gingersnaps

2010-11-30T16:45:00.000-08:00

Ok- I saw this idea on a blog somewhere and thought I would try it. I'm not a huge white chocolate fan but I am in love with these cookies! They were like little pieces of heaven melting in my mouth! And my hubby does not like gingersnaps and he loved them! Give them a try! I made the "Grandma Kohler's Gingersnaps" Recipe down a few posts on this blog. I made bite sized cookies and the recipe made more than 11 dozen cookies! I took these out as Thank You's for helping with our last baking class, Hope they all like them!

Candy Cane Kiss Cookies

2010-11-30T16:34:00.000-08:00

Recipe by Our Best Bites

1/2 c. butter-flavored shortening
1/2 c. real butter
1 c. brown sugar
1 c. white sugar
2 eggs
1 1/2 tsp. vanilla
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
2 1/2 c. flour, lightly spooned into measuring cups and leveled with a knife
1/4 c. + 2 Tbsp. unsweetened cocoa powder
1 1/2 c. dark chocolate chips
48 Hershey's Candy Cane Kisses, unwrapped

Preheat oven to 350.

Cream together softened butter, shortening, brown sugar, and white sugar for 1-2 minutes on medium-high speed or until light and fluffy. Add the eggs and vanilla. Meanwhile, combine the baking powder, baking soda, salt, flour, and cocoa powder. Add to the butter/sugar mixture and mix until combined. Mix in the chocolate chips.

Drop the dough by the tablespoonful onto an ungreased baking sheet. Bake for 8-10 minutes or until the centers are set but still soft. Remove from oven and allow to cool for 1-2 minutes. Top each cookie with an unwrapped Candy Cane Kiss. Allow to cool completely, long enough for the Kiss to harden. If necessary, after the cookies have cooled, they can be placed in the refrigerator or freezer to re-solidify the Kiss.

Blessing Mix

2010-11-24T09:32:00.000-08:00

from the kitchen of Stephanie

2 c Bugles brand corn snacks (shaped as a cornucopia, a horn of plenty)
2 c pretzels (represents arms folded in thanks and prayer)
1 c candy corn (during the first winter, the pilgrims were each allotted only 5 kernels of corn per day because food was so scarce)
1c dried or candy fruits (thanksgiving is the celebration of the harvest)
1 c. peanuts or sunflower seeds (seeds represent the potential of a bounteous harvest for the next season if they are planted and well tended)

In a large bowl mix all ingredients together. Other ingredients such as dry cereals, candies, or marshmallows can also be added. Make this mix as a family and eat while discussing each ingredient and how it relates to Thanksgiving.

Licorice Caramels

2010-11-24T09:14:00.000-08:00

from the kitchen of Stephanie

These are my favorite!!!

1 can (14 oz) sweetened condensed milk
2 c sugar
1 c butter
1/4 tsp salt
1 1/2 c light corn syrup
1 tsp anise extract
black food coloring paste

Combine first 5 ingredients in a heavy saucepan and cook until mixture reaches 234 degrees. Stir constantly. Add anise extract and enough black food coloring to obtain desired color. Pour into a buttered 9x13 pan and let cool. Cut and wrap in waxed paper. (Other flavors and colors can be added instead of the anise extract and black food coloring.)

Peach Cobbler

2010-11-24T09:09:00.000-08:00

from the kitchen of Stephanie

3/4 c flour
1/8 tsp salt
2 tsp baking powder
2 c sugar, divided
3/4 c milk
1/2 c butter
2 c freshly sliced peaches

Sift flour, salt and baking powder. Mix with 1 c sugar, slowly stir in milk to make batter. Melt butter in 8x8x2 inch pan. Pour batter over butter. Do not stir. Mix peaches with remaining 1 c sugar and carefully spoon over batter. Bake 1 hour at 350. Serve hot or cold. Double this recipe for a 9x13 pan.

Holiday Greetings!

2010-11-11T09:14:00.000-08:00

Hi
Just a reminder about the Holiday Baking Class tonight! It will be so much fun! We will be learning how to make Fern's famous Pumpkin Roll, Debi's Suckers and Luana's delicious Creamy Fudge! We will have recipes to share and yummy food to taste! Hope to see you there!
Please send me your favorite holiday recipes to share- even if you are not in our ward- I would love to see your favorites! Thanks for stopping by!

Almond Punch

2010-11-11T08:35:00.000-08:00

from the kitchen of Stephanie

1 (12oz) can frozen orange juice, thawed
1 (12oz) can frozen lemonade, thawed
3 c sugar
2 tsp vanilla
2 tsp almond extract
20 c water
2 qt Sprite

Mix together and serve. This drink is sooooo yummy and perfect for fall and holiday parties!

Grandma Kohler's Gingersnaps

2010-11-10T20:55:00.000-08:00

from the kitchen of Marilyn

1 c butter
1 1/2-2 c sugar
2 eggs
1/2 c molasses
2 tsp baking soda
2 tsp cinnamon
2 tsp ginger
2 tsp cloves (opt)
1/2 tsp salt
3 1/2-4 c flour

Cream butter and sugar. Add eggs and molasses. Add dry ingredients. Roll into small balls by hand and dip in sugar. Place on cookie sheet about 2 inches apart. Press down with bottom of glass. Makes about 6 dozen cookies. Bake at 375* for 6-7 minutes.

Carmel Candy

2010-11-10T20:51:00.000-08:00

from the kitchen of Debra

2 Squares Butter or Margarine
1 can canned Milk - Recipe called for condensed but we have used Evaporated).
2 C Sugar
1 1/3 Cups Light Karo Syrup
2 Cups nuts (can be omitted)

Combine all ingredients in pan. Bring to a full boil on high heat. Stir for 7 min. Bring head down to Med/Low and cook until candy makes a firm ball when dropped in cold water (aprox 225 - 230). Add nuts and pour into a 9 X 13 buttered cake pan. Set into fridge until cool. Cut 1" by 1" inch squares and wrap using waxed paper.

Fudge

2010-11-10T20:49:00.000-08:00

from the kitchen of Debra

2 C Sugar
1/2 C Milk
2 squares Chocolate
1/2 C Butter (1 cube)
1/4 C Light Karo Syrup

Cook and stir while candy boils hard for 1 1/2 min. Beat with Mixer till cool. Add nuts and put in Buttered Pan.

Suckers

2010-11-10T16:57:00.001-08:00

from the kitchen of Debi

2/3 c. corn syrup
2 c. sugar
1 c. water

Mix together well in a saucepan. Heat on high heat. Let boil until it reaches 300° (use a candy thermometer).
Take off heat and mix in flavoring (oil = 1/2 to 1 tsp. or extract = 1 T. or as you much as you like) and color.
Pour into Pam-ed molds (prepare them while it's cooking - rub the oil around with your finger so it's well covered).
Let cool - pop out - Enjoy!

Pumpkin Cake Roll

2010-11-10T08:12:00.000-08:00

6 eggs
2 c sugar
1 1/3 c pumpkin
2 tsp lemon juice
1 tdp salt
1 c nuts
1 1/2 c flour
2 tsp baking powder
2 tsp cinnamon
2 tsp ginger
1 tsp nutmeg

Beat eggs on high speed of mixer for 5 minutes. Gradually beat in sugar. Stir in pumpkin and lemon juice. Stir dry ingredients. Fold into pumpkin mixture. Spread on greased and floured 15 x 10 x 1 inch pans(2). Top with finely chopped nuts. Bake (seperately) at 375* for 15 minutes. Turn out on towel sprinkled with powdered sugar. Sprinkle top of cake, too. Starting at wide end, roll towel and cake together. Cool 4 hours. Unroll and spread filling on cake.

Filling:
1 (8 oz) pkg cream cheese
1 cube butter or margarine
1 lb box powdered sugar (3 1/2 c, unsifted)
2 tsp vanilla

Combine; beat until smooth. Spread on cake. Roll back up. Chill and serve. (Cuts best if partially frozen.)

Creamy Fudge

2010-11-10T08:05:00.000-08:00

from the kitchen of Luana

1 (12 oz) pkg semi-sweet chocolate chips
2 (8 oz) Hershey's bars
2 cubes butter
4 c sugar
1 can evaporated milk
2 1/2 c mini marshmallows
1 c nuts
2 T vanilla
2 1/2 c frozen marshmallows

Break up chocolate and butter. Put in bowl with chocolate chips. Put milk, sugar and 2 1/2 cups marshmallows together in a big pan. Stir and boil 7 minutes. Remove from heat; pour over chocolate and butter. Stir until it loses shine. Add frozen marshmallows, nuts (if desired) and vanilla. Put in individual buttered dishes or a 9 x 13 or 15 x 10 inch pan.

Mexican Lasagna

2010-11-03T10:38:00.001-07:00

from the kitchen of Shawnalyn

3 T extra-virgin olive oil
2 pounds ground beef (shredded beef, chicken or whatever meat you like)
2 T chili powder
2 T ground cumin
½ red onion, chopped
1 (15 oz) can black beans, drained
1 c med heat taco sauce or 1 (14 oz) can stewed or fire roasted tomatoes
1 c frozen corn kernels
Salt
Flour tortillas
2 ½ c shredded cheddar or shredded pepper jack

Directions:
Preheat a large skillet over med high heat. Add 2 T oil twice around the pan. Add ground beef and season with chili powder, cumin and red onion. Brown the meat, 5 minutes. Add taco sauce or stewed or fire roasted tomatoes. Add black beans and corn. Heat the mixture through, 2-3 minutes then season with salt, to your taste.

Coat a shallow baking dish with remaining extra-virgin olive oil, about 1 T oil. Cut the tortillas in half or quarters to make them easy to layer with. Build lasagna in layers of meat and beans then tortillas, then cheese. Repeat: Meat, tortilla, cheese again. Bake lasagna 350 for 1 hour from frozen, until cheese is brown and bubbly.

Lasagna

2010-11-03T10:37:00.000-07:00

from the kitchen of Shawnalyn

no boil lasagna noodles
marinara sauce
ground beef
mozeralla cheese
16 oz pkg cream cheese
cottage cheese (or ricotta cheese)
1 small onion (diced)
3 cloves garlic (minced)
sliced mushrooms (opt)
1 pkg frozen spinach (drained)
salt & pepper to taste

Directions:

Begin by mixing cream cheese, ground beef, spinach, cottage cheese, salt and pepper together. Then begin layering the lasagna in a baking dish sprayed with cooking spray. First put a small amount of sauce bottom of dish and spread around. Then lay pasta over to make a thin sheet of pasta. Add ½ of ground beef mixture, then sauce, and then cheese. Start again with another layer of pasta and repeat. End with top layer of pasta, then enough sauce to cover noodles, and then cheese. Cook for about 2 hours if frozen, 1 hour if thawed, until lasagna is hot and bubbly and cheese is melted and browned. Remove from oven and let rest for 10 min. before cutting into it.

Chicken Enchiladas

2010-10-08T12:11:00.000-07:00

from the kitchen of Stephanie

uncooked flour tortillas
shredded chicken
1 pt whipping cream
cheese
Peach Pineapple Chiptole Salsa (from Walmart)

Cook chicken until tender, cut or shred into pieces. Mix chicken, salsa and cheese in a bowl. Cook tortillas on skillet. Pour whipping cream in a large shallow dish. Dip each tortilla in whipping cream and fill with chicken mixture. Place in baking dish, cover with cheese then pour the rest of the whipping cream over top. Bake at 350 for 30-40 minutes or until cheese is melted and heated through. SOOO YUMMY!

Wonderful Garlic Mashed Potatoes

2010-10-08T12:01:00.000-07:00

from the kitchen of Stephanie

8-10 med red potatoes
1 8oz pkg cream cheese
1 cube of butter
1/2-1 C sour cream
garlic seasoning to taste
salt & pepper

Wash and scrub potatoes. Boil unpeeled potatoes in pot of water until tender. Drain water, mix with beaters. Alot of the potatoe skin will come off and get stuck in the beaters- pull out and throw away. It is good to have small pieces of the skin left in the potatoes. Add butter, cream cheese, sour cream and seasonings and serve hot- Oh SOOOO YUMMY!!

Pumpkin Roll

2010-10-08T11:53:00.000-07:00

from the kitchen of Ann-Marie

3 eggs
1C sugar
2/3 C pumpkin
1tsp lemon juice
3/4 C flour
1 tsp baking powder
1 tsp nutmeg
1tsp ginger
2 tsp cinnamon
1/2 tsp salt

Filling:
1 C powdered sugar
8 oz cream cheese, softened
4 Tbsp melted butter
1/2 tsp vanilla

Beat eggs for 3 min. Slowly add sugar. Add pumpkin and lemon juice, mix well; add remaining ingredients. Mix until smooth. Pour into greased jelly roll pan. Bake @ 375 for 15 min,

Flip onto dish towel dusted with powdered sugar. Roll and put in refrigerator covered with plastic wrap, until cool. Cream together filling ingredients. Spread on unrolled pumpkin roll. re-roll and chill

Caramel Apples

2010-09-30T09:10:00.000-07:00

from our Best Bites

Yeah, yeah, I get it. Caramel apples aren't exactly earth-shattering or anything. But there are caramel apples and then there are caramel apples. Have you seen those amazingly gorgeous caramel apples at places like Rocky Mountain Chocolate Factory but you haven't felt like shelling out $8 for some tastier-than-average produce? Well, today's your day. These are easy, easy, easy, will wow everyone who sees them, and are easily cut up for a gorgeously impressive Halloween party finger food!

--1 bag Kraft caramels or Kraft caramel bits
--About 4-5 large, tart apples (I use Granny Smith; some of them were a little too sour this time, but there's no real way of knowing that when you're buying them...)
--Desired toppings; could use crushed candy bars (I've used Twix, Snickers, Butterfinger {yum}, and Heath), chopped nuts like peanuts, cashews, or macadamias (my favorite), toasted coconut, melted white or semisweet chocolate, melted marshmallows or warmed marshmallow cream, peanut butter or peanut butter chips; the sky's the limit here!

1. Wash and dry apples; apples must be completely dry before you dip them in caramel.

2. In a medium saucepan, melt caramel according to package directions. Due to the fact that I live in the sticks, caramel bits are not available to me at this time; however, Sara was gracious enough to send me a picture of these little cuties that are doubly adorable because you don't have to unwrap them, thus increasing the melting-to-eating stage of the apple-making process.
3. Spray a generous piece of wax or parchment paper with non-stick cooking spray.

4. Firmly place a popsicle stick into the apple (make sure it goes about halfway down. You usually get some with the caramels; if not, you can get a big bag of popsicle sticks in the craft section of the grocery store OR you can get some fancy-schmancy pointed sticks anywhere you get cake and candy-making supplies.

5. When caramel is melted, quickly dip apples. The easiest way to ensure even caramel distribution is to dip the apple and then flip it over and twirl it around so it starts to drip down towards the top of the apple. Just be careful to not get any on your hand; you'll probably swear. And if it gets on your hand, DO NOT LICK IT. You'll definitely swear that time, plus you'll be burned twice and you won't be able to taste your delicious apples.

6. Working in the order that you dipped the apples, quickly roll apples in desired toppings. If the caramel is really starting to cool, you may need to really press the toppings into the caramel.

7. If desired, dip a fork in melted chocolate or white chocolate and fling it over the apples.

8. When cool and stable, store apples in refrigerator until chocolate is hardened. These will be fine for about 2 days, but after that, some moisture will creep underneath the caramel and it will start to slip away from the apple.

These are huge and messy to eat whole (and actually too much for me), so I like to cut them into slices to share. These also make awesome gifts; spray the inside of a cellophane treat bag (also available near cake decorating supplies) with non-stick cooking spray and place a hardened apple inside the bag. Tie with a cute bow and take it to whomever you really need to suck up to... :)

So spill it...do you like caramel or candy apples? What other ideas do you have for toppings? Who's making these for Halloween this year?

Holiday Hot Chocolate

2010-09-09T23:29:00.001-07:00

from the kitchen of Ann-Marie

1 C sugar
1/3 C Hersey's unsweetened cocoa
1/8 tsp salt
1C water
5 1/2 C milk
1 (12 oz) Can evaporated milk or 1 1/2 C cream
1 TBSP vanilla

In sauce pan combine sugar, cocoa, and salt: add water. Cook and stir over medium heat until mixture boils. Boil and stir 2 min. Stir in milk and evaporated milk or cream and heat. DO NOT BOIL. Remove from heat and add vanilla. Pour in a thermos for easy serving. Makes 8 servings.

Bruschetta

2010-09-09T15:02:00.001-07:00

from the kitchen of Whitney
4 plum or roma tomatoes, chopped into a fine dice (you can use other tomatoes, just take out the juice and seeds)
8 leaves of fresh basil (dried will not work) minced
2 cloves of garlic, minced
1/4 cup chopped sweet onion (can use shallot or green onion also), chopped into a fine dice
2 1/2 Tbsp extra virgin olive oil, separated
1 baguette cut into slices (about 1/2-1 inch thick)

Mix all ingredients but the bread in a bowl and let sit in the refrigerator for about 20 minutes. The flavors will mix nicely

Take a 1/2 Tbsp of olive oil, brush it on the bread, then place the slices on a cookie sheet. Toast in the oven for a few minutes until they're nice and golden brown.

Assemble by placing about 2 Tbsp of bruschetta on each slice of bread. Do not plate early since the liquid in the bruschetta will make the bread soggy. Drizzle with balsamic vinegar or top with melted mozzarella cheese, if desired.

Limeade-cucumber slush

2010-09-08T21:48:00.000-07:00

from the kitchen of Shawnalyn

1 can frozen limeade concentrate
2 2L bottles of Diet 7-Up
1/2 Cucumber sliced

Pour both bottles of Diet 7-Up over the frozen limeade and stir until mixed. Add sliced cucumber and serve.
This never turns out like a true "slush" for me, but it is SO refreshing, and everyone who has tried it has loved it!

Texas Caviar

2010-09-08T21:43:00.000-07:00

from the kitchen of Shawnalyn

Ingredients:
1 can black beans (drained)
1 can kidney beans (drained)
1 can of white northern beans (drained)
1 can black eyed peas (drained)
1 can shoepeg corn (drained) (or can use reg frozen corn approx 1 3/4 cup)
1 or 2 green bell peppers diced
1 or 2 Roma tomatoes diced
1 or 2 avocados diced
1 bunch cilantro diced
1 envelope Italian dressing (prepare dressing per package directions)

Directions:
Mix all ingredients together and marinate in the fridge 1- 2 hrs. until chilled. Serve with tortilla chips or pita chips.

Fried Ravioli

2010-09-08T21:40:00.001-07:00

from the kitchen of Shawnalyn

Ingredients:
Frozen ravioli
Eggs
Bread crumbs
Oil for frying
Marinara sauce
Cream Cheese

Directions:
Cook ravioli in boiling water as directed on package. About 3 min, until they float to the top. Then place them on paper towels and pat dry. Then beat eggs in pie tin or shallow dish. Add bread crumbs to separate shallow dish or plate. Dip cooked ravioli into eggs then into bread crumbs. Fill a deep skillet or large sauce pan with vegetable oil. Heat on med-high heat. When hot, add breaded ravioli. Fry for about 2 min, just until they brown. Transfer to cookie rack to drain oil.

Dipping sauce: Use your favorite marinara sauce and pour into a sauce pan over med. heat. Add in softened cream cheese, and stir until smooth. Cream cheese may stay a little lumpy. You can also make your own sauce easily by using a large can of tomato sauce, a smaller (14oz) can of diced tomatoes, crushed garlic, onion, salt, pepper, and few shakes of dried basil. Add olive oil to pan, then saute garlic and onion about 1 min, add all other ingredients, season to taste, and simmer 10 min. Then for this recipe, you could add the cream cheese.

These are soooo good. They are kind of like glorified mozzarella sticks. You can have them as an appetizer or as a dinner, and serve with salad and bread. They also freeze really well. I buy the big bag at Costco, and make them all at once. I then separate the fried raviolis into Ziploc bags and freeze them. To reheat, place them on a baking sheet and bake at 400* for about 10 min, just until they warm through and puff up slightly.

Hot Artichoke Dip

2010-09-08T21:36:00.001-07:00

from the kitchen of Shawnalyn

Ingredients:
8 oz cream cheese (softened)
4 cloves garlic
2 cans artichoke hearts (drained & chopped)
1- 2 jalapeno peppers ( seeded and finely chopped)
1 Cup mayo
1 Cup dry Parmesan cheese

Directions:
Preheat oven to 350*
Chop artichoke hearts, pepper and garlic in food processor. Add mayo, softened cream cheese and parm cheese. Place in a 8 X 8 baking dish. Bake for 20 - 25 min.

Shrimp & Cream Cheese Bites

2010-09-08T21:33:00.000-07:00

from the kitchen of Shawnalyn

Ingredients:
Frozen shrimp
Cream cheese
Shredded Italian cheese blend (usually a 3 or 5 cheese blend)
Cheddar cheese
Lemon
Baguette
Olive oil
Salt & pepper

Directions:
Cut baguette into slices. Place on baking sheet drizzle tops with olive oil and salt. Broil for 2 min. or until golden brown. Remove and set aside. Thaw shrimp and chop into smaller pieces . Mix cream cheese, Italian cheese blend, lemon juice, shrimp, salt & pepper together. Place a spoonful on top of each baguette slice and top with shredded cheddar cheese. Place back into oven and broil for another 1-2 minutes until cheese is bubbly and starts to brown.

These are really good, simple appetizers. I have also had them for dinner as well. These taste good on rosemary infused bread as well.

Parmesan Popovers

2010-09-08T21:31:00.000-07:00

from the kitchen of Shawnalyn

Ingredients:
3 eggs
3/4 cups all-purpose flour
1/4 teaspoon salt
½ teaspoon freshly ground black pepper
½ teaspoon herbs de Provence
4 tablespoons chopped parsley leaves
1 cups whole milk
3/4 cup grated Parmesan (about 5 ounces)

Directions:
1. Preheat the oven to 400 degrees F.
In a blender, combine eggs, flour, salt, pepper, and herbs, milk, and cheese. Blend on medium speed.
Spray a mini-muffin pan with nonstick cooking spray. Pour the batter into the muffin cups, filling each cup 3/4 full. Bake until puffed and golden brown, about 20 to 25 minutes.
Remove popovers from muffin tin and cool on a wire rack. Save in a storage container to take to the picnic.

Hot Pepper Jelly

2010-08-23T12:44:00.000-07:00

from the kitchen of Stephanie

This jelly is great over cream cheese and served with crackers or tortilla chips. So yummy!

2 lg green bell peppers
1 lg red bell pepper
6 med jalapeno peppers ( always use gloves)
6 1/2 C sugar
1 1/2 C apple cider vinegar
1 box Ball Pectin premixed- use both pouches
Chop peppers in blender. Combine peppers, vinegar and sugar in large pan. Bring to full boil for 8-9 minutes, stirring constantly. Remove from heat, add pectin. Mix well and return to heat. Boil for 2 more minutes. remove from heat. Ladle into jars. Process for 5 minutes. Makes 3-4 pints.

Yummy Zucchini Bake

2010-08-23T12:24:00.000-07:00

from the kitchen of Stephanie

This recipe is so wonderful and rich! The best way to use up all that zucchini from your garden!

4 med zucchini, sliced 1/2 inch thick
2 C carrots, sliced
1 C onion, diced
1 1/2 C butter
2 cans cream of chicken soup
1 C sour cream
4 1/2 C Mrs. Cubbison's dressing

Boil zucchini and carrots until tender. Drain. Saute onion in 1 cube butter until tender. Stir in 3 cups dressing, soup and sour cream. Gently stir in vegetables. Put in buttered 9x13 pan. Melt 1/2 cube butter abd add 1 1/2 cups dressing. Toss and sprinkle over top. Bake at 350 for 30-40 minutes.

Ice Cream In-a-Bag

2010-08-23T12:17:00.000-07:00

from the kitchen of Kae

1 Tbs sugar
½ Cup Half & Half cream
¼ tsp vanilla

Mix together and place in pint-size zip-lock bag.
(Squeeze out as much air as possible)

Place this sealed bad in a gallon-size zip-lock bag.

Also in this bag place 6 Tbs rock salt and 1 cup
ice (cubed or crushed.)

Then work the bags with your hands till the cream mixture freezes. Your hands may get cold. You might want to use a dish towel or gloves.
Kids love to make their own ice cream.

Patriotic Cookie Pizza

2010-08-23T12:14:00.000-07:00

from the kitchen of Linda

1 roll (16.5 oz) Pillsbury® refrigerated sugar cookies
1 package (8 oz) cream cheese, softened
1/4 cup powdered sugar
2 teaspoons grated lemon peel
2 cups fresh raspberries
1 1/2 cups fresh blueberries
1/4 cup apple jelly, melted

DIRECTIONS

1. Heat oven to 350°F. Spray 12-inch pizza pan with cooking spray. Cut cookie dough into 1/4-inch slices; place in pan. With floured fingers, press evenly over bottom to form crust.

2. Bake 15 to 20 minutes or until deep golden brown. Cool completely, about 25 minutes.

3. In medium bowl, beat cream cheese, powdered sugar and lemon peel until fluffy. Spread over baked crust. Arrange raspberries in large star shape in center. Arrange blueberries around raspberries. Drizzle or brush with melted jelly. Refrigerate until set, about 30 minutes. Store in refrigerator.

Easy Vanilla Ice Cream

2010-07-28T12:17:00.000-07:00

from the kitchen of Jewal

1 qt heavy whipping cream
1 lg pkg instant vanilla pudding
3 c sugar
1-2 T vanilla
add milk up to the fill line in your freezer

Mix and freeze according to your ice cream freezer directions.
Can add any fruit, berries and crushed oreos if you want.
Very easy and very good!

Pistachio Ice Cream

2010-07-28T10:16:00.000-07:00

from the kitchen of Sherry

3 eggs
1 pint 1/2 & 1/2
1 pkg instant pudding

Blend in a blender and freeze. Can double.

Blueberry Cheesecake Ice Cream

2010-07-27T18:26:00.000-07:00

from "Our Best Bites"

I won't lie, this recipe is quite time-consuming. But it's so worth it.

3 c. fresh blueberries (or frozen works too)
1/4 c. powdered sugar
1/4 c. water
2 c. sugar
6 oz. light cream cheese, softened*
4 egg yolks
3 c. 2% milk*
1 c. half and half*
Optional: 1 prepared graham cracker crust

*If you don't care about the calories (and you really shouldn't when making home made ice cream!) use full-fat cream cheese and substitute heavy cream for the half and half and whole milk for the 2%. It makes it soooooo good.

In a small saucepan, combine blueberries, powdered sugar, and water. Bring to a boil and then reduce to a simmer. Simmer for 10 minutes and then remove from heat and allow to cool completely.

In a large saucepan, combine milk and half and half (or cream and whole milk if you're taking that route). Bring to a boil and then remove from heat.

While milk is heating, combine cream cheese, egg yolks, and sugar in a bowl and mix well.

After you have removed milk mixture from heat, very slowly pour half of the milk mixture into the egg yolk mixture while the beater is running. This is called tempering the eggs, meaning that you're slowly acclimating them to heat so you can cook them without them curdling. Mix the egg mixture well and then add the tempered egg mixture back into the hot milk mixture. Over medium-low heat and stirring very often, cook to 160 degrees (use a candy thermometer; 160 degrees is considered safe for most animal products, eggs included). Remove from heat.
Place pan in ice--I actually just put the pan in my sink and then dumped a whole bunch of ice all around it; hey, it's one less dish for me to clean!

Allow to cool to a touchable temperature and then add those gorgeous blueberries and all of the liquid with them.

Combine completely and put in the fridge for several hours until well chilled. Because this ice cream is a little more labor intensive that most, I make it up to this step one or even 2 days ahead of time. That way when you're ready to freeze it, it's well chilled and will be ready faster!

Freeze according to manufacturer's instructions. After churning it will be like soft-serve. Place in an air-tight container in the freezer to let it set up.

If you're adding the graham cracker crust: While the ice cream maker is working its magic, go ahead and break up the graham cracker crust. Leave some bigger chunks--the ice cream maker will break them down and the texture in the frozen ice cream is awesome!

When the ice cream is very thick, add the pieces of graham cracker crust and then stop the motor as soon as the crust pieces have been mixed in. Transfer to a freezer-safe container (I just use a plastic food storage container) and freeze for at least three hours. The REAL beauty is that for about a week, the longer this sits in your freezer, the better it tastes. So you can make this well in advance if you're having a party--and THANK GOODNESS for that, since you're pretty much guaranteed to be spending at least 1 hour working on this stuff, not counting all the waiting time!

Another reason why you want to freeze this for as long as possible is because this is pretty soft and seems to have a lower melting temperature than most commercial ice creams. Even after an overnight in the freezer, it's pretty easy to scoop up.

The flavor is rich and creamy, the berries are sweet, the cream cheese adds a tang and the finished product is so worth the time you put into making it!

Try it in a little homemade waffle cone

Pesto Chicken

2010-07-27T08:34:00.000-07:00

from the kitchen of Christine
chicken breasts
eggs, beaten
bread crumbs
mozzarella cheese
pesto

Flatten the chicken by pounding it between two pieces of plastic wrap until even thickness throughout. Spread pesto on one side of the chicken breast and put mozzarella cheese on top of pesto (you can use shredded, sliced or a string cheese). Start at one side and roll up the chicken breast. You can put a toothpick in to secure if you want. Dredge in egg wash and then in the bread crumbs. Bake at 350 for 35 - 40 minutes.

Homemade Ice Cream

2010-07-22T12:42:00.000-07:00

from the kitchen of Stephanie
Our all time favorite!!!!

4 eggs
2 c sugar
4 c heavy whipping cream
1-2 c milk
4 c fruit ( our favorite is using 2 comtainers frozen raspberries with syrup and about 3-4 cut up bananas)
2 tsp vanilla
1 tsp salt (opt)

Beat eggs and add sugar. Beat some more. Add in cream and milk, mix together. Add fruit, vanilla and salt. Put in ice cream freezer and freeze.
This is our favorite to have at birthday parties!

Book Club Salad

2010-06-24T08:13:00.000-07:00

from the kitchen of Carolyn

6 to 8 chicken breasts, cooked and cubed
1 bag spinach
1 lb bacon, cooked and crumbled
1 cup shredded mozzarella cheese
1 can mandarin oranges (optional)
1 head iceberg lettuce
2 bags European blend salad mix
1 cup craisins
sugared almonds*

Dressing:

1/3 cup red onion chopped small
4 teaspoons dry mustard
1 cup red wine vinegar
2 cups sugar
1 teaspoon salt
2 cups vegetable oil

Blend first five ingredients until frothy, then slowly add oil.
Toss all ingredients together.
*Eight ounces slivered almonds and 4 tablespoons sugar. Sprinkle sugar over almonds in skillet; cook slowly until coated, then remove to cool.

Yummy Fresh Fruit Salad

2010-06-23T07:40:00.000-07:00

from the kitchen of Michelle

Raspberries
Blueberries
Blackberries
Strawberries (sliced)
Banana's (sliced)

White Sugar
Lime Juice

Mix desired amount and variety of rinsed fruit together in a large bowl. Sprinkle with equal amounts of the sugar and lime juice (for a large bowl of fruit about 1/4-1/2 cup of each). Mix well. Serve immediately. Store leftovers covered in the refrigerator.

Feta Mandarin Asian Quinoa

2010-06-17T15:38:00.000-07:00

from the kitchen of Christine
1 Cup uncooked quinoa
1/4 Cup “Feast from the East” Sesame Dressing from Costco (this is such a great dressing)
1/4 Cup green onions, chopped (the green parts)
1/2 Cup crumbled feta cheese
1/2 Cup red bell pepper, chopped
1/4 Cup fresh chopped cilantro leaves

1. Prepare quinoa according to package directions. Transfer to a large bowl. Mix in dressing, onions, feta, peppers and cilantro. Cover and chill until serving.

8-10 servings

Layered Fruit Flag Salad

2010-06-15T08:56:00.000-07:00

from the kitchen of Linda

Ingredients:

2 cans (8 oz each ) pineapple tidbits in juice
2 medium bananas, sliced
3 pints (6 cups) fresh strawberries
3 containers (6 oz each) Yoplait® Original 99% Fat Free lemon burst yogurt
2 cans (8 oz each ) pineapple tidbits in juice
2 medium bananas, sliced
3 pints (6 cups) fresh strawberries
3 containers (6 oz each) Yoplait® Original 99% Fat Free lemon burst yogurt
2 cans (8 oz each ) pineapple tidbits in juice
2 cans (8oz each) pineapple Tidbits
2 medium bananas, sliced
2 pints (6 cups) fresh strawberries
3 containers (6 oz each) Yoplait Orginal 99% fat free lemon burst yougurt
1 1/2 cups frozen (thawed) whipped topping
4 cups cubed (1/2 to 3/4 inch cubes) cantalope, well drained
1 1/2 pints (3 cups) fresh blueberries
2 cups miniture marshmallows

Directions:

Drain pineapple, reserving juice in small bowl. Pat pineapple dry with paper towels to remove any excess liquid. Toss banana slices in pineapple liquid; drain well, discarding liquid. Reserve 18 to 20 strawberries for flag stripes; cut remaining strawberries into quarters.
In medium bowl, mix yogurt, whipped topping and powdered sugar until well blended and smooth.
In ungreased 13x9-inch (3-quart) glass baking dish, layer cantaloupe and quartered strawberries. Reserve 50 blueberries for flag stars. Layer remaining blueberries over strawberries. Top with bananas, pineapple and marshmallows. With pancake turner, press fruit lightly to even out top. Spread yogurt mixture evenly over fruit. If desired, at this point, salad can be covered and refrigerated up to 4 hours.
If serving salad immediately, add topping; if salad is refrigerated, add topping up to 1 hour before serving. Sprinkle reserved blueberries in corner to resemble stars of flag. Cut reserved strawberries into quarters. Arrange strawberries in rows to resemble stripes of flag.

Applebee’s Oriental Chicken Salad

2010-06-14T20:06:00.000-07:00

from the kitchen of Ashley

Oriental Dressing

¾ C honey
1 T +1 tsp grey poupon Dijon mustard
1/3 C + 1 T rice vinegar
½ tsp sesame oil
1 C mayonnaise

Salad

9 C. chopped romaine lettuce
3 C. chopped red cabbage
4 C. chopped Napa cabbage
2 large carrots shredded
4 chopped green onion
¼ C sliced almonds
1 ½ C chow mein noodles

Chicken

2 C oil frying
1 egg
½ C milk
½ C crushed cornflakes
1 tsp salt
¼ tsp pepper
½ C flour
4 boneless, skinless, chicken breast

Blend ingredients for dressing together in blender. Put in refrigerator to chill. Heat oil in a pan to about 350 degrees. In a small bowl, beat egg and milk until mixed well. In another small bowl, combine flour with cornflake crumbs, salt and pepper. Dip chicken strips into egg micture then coat with flour mixture. Fry each strip about 5 minutes or until coating has darkened to brown and chicken is cooked through. Prepare salad by tossing chopped romaine, red cabbage, Napa cabbage and carrots. Sprinkle sliced onion on top of lettuce. Sprinkle almonds and chow mein noodles over all. Cut chicken into small chunks. Place chicken onto the salad. Serve with dressing.

Variation: I made about half of the recipe. I used a red onion instead of the green onion and didn’t put in the red cabbage. Enjoy!

Oriental Chicken Salad

2010-06-14T19:54:00.000-07:00

from the kitchen of Jen

2 Tb. sesame seeds
1/2 c. slivered almonds
1/2 head shredded cabbage
3 green onions
4 chicken breasts (or less)
1 pkg ramen noodles (chicken)

Cook chicken and season to taste (salt and pepper) Saute seeds and almonds in a little oil. Combine onions, seeds, almonds, chicken and dry noodles. (broken up with hands)

Dressing

1/2 c. oil
2 Tb. sugar
1/4 t. pepper
3 Tb. vinegar
1 t. salt
chicken season packet

Stir to dissolve dressing ingredients and add to the salad just before serving.

Calico Baked Beans

2010-05-25T23:14:00.000-07:00

from the kitchen of Marlayne

6 slices bacon cooked and crumbled
½ lb. hamburger browned
1 medium onion chopped
1-c. catsup1 tsp. salt
¾ C. packed brown sugar
1 tsp. dry mustard
2 tsp. vinegar
1 Can pork & beans (16 oz.)
1 can Lima or butter beans
1 Can kidney beans

Partially drain Lima & kidney beans. Bake 350 40 minutes

Barbequed Spareribs

2010-05-25T23:09:00.000-07:00

from the kitchen of Marlayne

6 pounds pork spareribs, cut into serving-size pieces
2 tablespoons vegetable oil
1 medium onion, finely chopped
2 celery ribs, finely chopped
2 tablespoons butter or margarine
1 cup water
1 cup ketchup
3 tablespoons Worcestershire sauce
2 tablespoons brown sugar
2 tablespoons cider vinegar
1 tablespoon lemon juice
1 tablespoon Dijon mustard
1/8 teaspoon cayenne pepper

In a large skillet, brown ribs in batches in oil. Place ribs, bone side down, on a rack in a shallow roasting pan. Cover and bake at 350° for 1 hour. Meanwhile, in a skillet, sauté onion and celery in butter until tender. Add the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 10-12 minutes or until slightly thickened.

Drain ribs; brush with some of the sauce. Bake, uncovered, 1 hour longer or until the meat is tender, brushing frequently with remaining sauce. Yield: 6 servings.

Chicken Bowtie Salad

2010-05-25T23:07:00.000-07:00

from the kitchen of Marlayne

1 12 oz. Bowties
1 12 oz. curly macaroni
1 12 oz Can pineapple tidbits
2 C. Chopped celery
4 Chopped green onions
1 C. Halved Cashews
4 C. Halved grapes
4 cooked chopped chicken breasts
1 16 oz. Bottle coleslaw dressing

Makes lots. Do not double this recipe unless you are planning on a HUGE crowd.

Amish Breakfast Casserole

2010-05-24T15:46:00.000-07:00

from the kitchen of Stephanie

Ingredients
1 pound sliced bacon, diced
1 medium sweet onion, chopped
6 eggs, lightly beaten
4 cups frozen shredded hash brown potatoes, thawed
2 cups shredded Cheddar cheese
1 1/2 cups small curd cottage cheese
1 1/4 cups shredded Swiss cheese

Directions
1.In a large skillet, cook bacon and onion until bacon is crisp; drain. In a bowl, combine the remaining ingredients; stir in bacon mixture. Transfer to a greased 13-in. x 9-in. x 2-in. baking dish.
2.Bake, uncovered, at 350 degrees F for 35-40 minutes or until set and bubbly. Let stand for 10 minutes before cutting.

Spinach Bow Tie Salad

2010-05-24T09:40:00.000-07:00

from the kitchen of Sharron
10 oz. Bag Spinach
1 Bag of Craisins
3 cans mandarin oranges
1 bunch of green onions
6 oz. honey roasted peanuts
¼ cup sesame seeds
2 cups cooked shredded chicken
16 oz. bow tie noodles (cooked and cooled)

Dressing
1 cup vegetable oil
2/3 cup Yoshida’s Teriyaki sauce
2/3 cup white wine vinegar
6 Tbsp sugar
¼ tsp salt
¼ tsp pepper

Chicken Penne Pasta

2010-05-19T23:08:00.000-07:00

from the kitchen of Jewal

1 stick butter
2 oz cream cheese
1 pt heavy whipping cream
1 bag shredded parmesan cheese
2 t garlic powder
salt and pepper
penne pasta
cooked chicken
mushrooms
monterey jack cheese
green onions
chopped tomatoes

Melt butter, cream cheese and cream, whisk in cheese. Add seasonings. Mix in pasta, chicken and mushrooms. Spread in casserole sdish. top with monterey jack cheese, green onions and tomatoes. Bake at 350 for 30 minutes or till bubbly or just broil till cheese is melted.

Mexican Cookies

2010-05-19T22:50:00.000-07:00

from the kitchen of the Hellewells
ingredients
- tortilla
-butter
-cinnamon
-sugar
steps
1. put butter on tortilla.
2. microwave for 30 secs.
3. put cinnamon and sugar
4. roll it up
5 cut (optional)
6. eat and enjoy

Rocky Road Dessert

2010-05-10T19:15:00.000-07:00

from the kitchen of Rona

1 large angel food cake broken into pieces the size of large -marshmallows (I used 1 & 1/2 cakes from Smith's)
3 - 6 oz. pkgs semi-sweet chocolate chips
4 eggs separated
1 pint whipping cream
4 TBL. sugar & 1 tsp. vanilla
1 generous cup whole raw almonds VERY coarsely chopped -like in half once or twice only.
1 generous cup mini marshmallows

-In a 350 degree oven roast the chopped almonds in a 9X13 pan for app. 20 minutes, shaking them a couple of times, to a golden brown. Cool.-Melt chocolate chips over hot water without getting it too hot; set aside.
-Beat the egg whites until stiff; set aside.-Thoroughly beat the egg yolks and add them into the melted chocolate. It may get thick, but just keep beating it. Fold the beaten whites into the chocolate mixture and beat until smooth. Allow to cool.-Whip the cream with the sugar and 1 tsp. vanilla.-Fold nuts & cream into the cooled chocolate mixture and layer in the 9X13 pan with the cake pieces & minimarshmallows, ending with chocolate. Cover with plastic wrap and refrigerate 8 hours or over night. Cut into squares & serve with whipped cream.

Cookie Salad

2010-04-25T14:44:00.000-07:00

from the kitchen of Stephanie

2 small (3 oz) pkg vanilla instant pudding
2-2 1/2 c buttermilk
1 8 oz Cool Whip
1 can pineapple chunks
3 cans mandarin oranges
1 pkg fudge striped cookies

Mix pudding and buttermilk together. If too stiff add a little more buttermilk. Fold in Cool Whip. Drain fruit and add to pudding mixture. Just before serving break up 3/4 pkg of cookies and mix into salad. So yummy!

Fruit Slush

2010-04-25T14:37:00.000-07:00

from the kitchen of Stephanie

1/2 gal pineapple sherbet
10 oz frozen strawberries or raspberries in syrup
3-4 bananas
Unthaw sherbet until soft. Add fruit, syrup and all; mix well and freeze. Unthaw 1 hour before serving or until soft. Does not require any soda pop! Wonderful!

Mini Apple Pies

2010-04-21T20:50:00.000-07:00

from the kitchen of Stephanie's Kitchen
makes about 16 or so
*You can either make your own pie dough, or buy a box of pre-made dough from the store. Take your pick. Either way, it is delicious!
If you make your own, to make around 16 mini pies, use a recipe for a double crust pie.
For the apple filling:
3 small granny smith apples, peeled and cubed
1 1/2 tablespoons all purpose flour
1/3 cup granulated sugar
1/4 teaspoon ground cinnamon

For the egg wash:
1 egg
splash of water
Sugar for dusting the tops of the pies
For the icing:
1 1/2 cups confectioner’s sugar
dash of milk
1. In a small bowl, mix the cubed apples, flour, sugar and cinnamon until each apple is evenly coated. Set aside.
2. Roll out the dough to about 1/16 in thickness. Use a 3 inch circle cookie cutter and cut out the dough circles. You will need two circles for every pie. Place the circles onto a cookie sheet lined with parchment paper. Scoop about 1/2 tablespoons of the apple filling into the center of the dough circle. Make the egg wash and using your fingertip, brush a light layer onto the very edges of the circle. (this will ensure that the top circle will stick to the bottom circle.) Place another dough circle on top, over the apple filling. Lightly press down around the edges.
3. Using the prongs of the fork, press along the edges of the pie to seal the edges.
4. Brush a light layer of the egg wash on top of the pies. Sprinkle with sugar. (I like to use turbinado sugar, you can find it in any grocery store labeled as raw sugar.)
5. Bake at 350 degrees for about 15-20 minutes or until the tops are golden.
6. To make them extra fancy, drizzle a little icing over the tops. Serve warm.
Enjoy!

Berry Delight

2010-04-20T19:00:00.000-07:00

from the kitchen of Sherry
My grandkids call this the blue goo, but they love it. I call it Berry Delight!
1 can eagle brand milk
1 frozen package of mixed berries from Costco
1 8 or 12 oz container of cool whip
Take berries from freezer 1 hr before mixing.
Mix eagle brand milk and cool whip together.
Stir in fruit
Makes a lot.

Teriyaki Chicken Salad with Poppy Seed Dressing Recipe

2010-04-20T18:54:00.000-07:00

from the kitchen of Jackie

6 Servings
Prep: 30 min. + marinating Grill: 10 min.

Ingredients
1 cup honey teriyaki marinade
1 pound boneless skinless chicken breasts
6 cups torn romaine
3 medium kiwifruit, peeled and sliced
1 can (20 ounces) unsweetened pineapple chunks, drained
1 can (11 ounces) mandarin oranges, drained
2 celery ribs, chopped
1 medium sweet red pepper, chopped
1 medium green pepper, chopped
1 cup fresh raspberries
1 cup sliced fresh strawberries
3 green onions, chopped
1/2 cup salted cashews
1/3 cup reduced-fat poppy seed salad dressing

Directions

Place marinade in a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for 8 hours or overnight. Drain and discard marinade.

Grill chicken, covered, over medium heat for 5-7 minutes on each side or until a meat thermometer reads 170°.

Slice chicken. Divide the romaine, kiwi, pineapple, oranges, celery, peppers, raspberries and strawberries among six plates; top with chicken. Sprinkle with green onions and cashews. Drizzle with salad dressing. Yield: 6 servings.

Nutrition Facts: 1 serving equals 362 calories, 11 g fat (2 g saturated fat), 42 mg cholesterol, 761 mg sodium, 50 g carbohydrate, 7 g fiber, 20 g protein.

Easy Strawberry Cheesecake

2010-04-12T23:20:00.000-07:00

from the kitchen of Stephanie

Crust:
1 pkg graham crackers, crushed
1 cube butter
1/4 c sugar

Melt butter, mix in sugar and add cracker crumbs. Press in greased 9x13 pan.

Filling:
2 pkg 8 oz cream cheese, softened
1 1/2 c sugar
1 8 oz tub Cool Whip

Beat cream cheese until smooth, add sugar and mix. Fold in Cool Whip. Spread over crust.

Topping:
1-2 lbs fresh strawberries, sliced
1 pkg strawberry Danish Dessert

Mix Danish according to package directions for pie. Let cool a few minutes. Mix in strawberries and layer over cream cheese mixture. Let set in fridge for a few hours. Delicious!!!

Easy Meatloaves

2010-04-12T22:56:00.001-07:00

from the kitchen of Niki

2 lb lean ground beef
1 c water
2 beaten eggs
1 box Stove Top Stuffing (Savory Herb is the flavor I use)
1/2 c barbeque sauce (divided)
1/2 c chopped onion
1/2 c chopped green onion
1 also squeeze in a little ketchup and Worchestershire sauce

Preheat oven to 400 degrees. Mix ground beef, water, eggs, 1 pkg (6oz) stuffing mix, 1/4 c barbeque sauce and the seasonings. Shape meat into 4 oval loaves on foil covered baking sheet; top with remaining sauce. Bake for 30 minutes or until no longer pink in the middle.

Teriayki Chicken

2010-04-12T10:07:00.000-07:00

from the kitchen of Jewal

1 c sugar (can use 1/2 c brown & 1/2 c white or 1 c brown)
1 c ketchup
1/2 c apple cider vinegar
1 clove of garlic (opt)
6 T soy sauce
1 T dry mustard

Line chicken in casserole dish, pour sauce over it. Bake at 300 degrees for 3-4 hours or bake at 350 degrees for 1 hour. Serve over rice. Sauce will thicken as it cools.

Turkey'n Squash Lasagna

2010-04-08T14:52:00.000-07:00

from the kitchen of Carol O.

1 med. spaghetti squash (2-2 1/2 lbs)
1 lb lean ground turkey
1 large onion, chopped
2 garlic cloves, minced
1 T olive oil, divided
1 can (28 oz) crushed tomatoes
1 can (6 oz) tomato paste
1/3 c minced fresh parsley
1 tsp dried oregano
1/2 tsp salt
1/4 tsp pepper
1 egg lightly beaten
1 carton (25 oz) lowfat ricottaa cheese
3/4 c plus 2 T grated parmesan cheese, divided
2 med zucchini, sliced
6 lasagna noodles, cooked and drained
2 C (8 oz) shredded part skim mozzarella cheese, divided

With a sharp knife pierce spaghetti squash 10 times. Place on microwave plate in microwave on high for 5-6 minutes. Turn and cook 4-5 minutes longer or until fork-tender. Cover and let stand for 15 mintues. Cut squash in half lengthwise. Discard seeds. Scoop out squash, seperating strands with a fork, set aside.
In a large saucepan, cook turkey, onion and garlic in 1 1/2 tsp oil, over med heat until meat is no longer pink. Drain. Stir in tomato paste, parsley, sugar and seasonings. Bring to boil. Reduce heat. Cover and simmer for 30 minutes.
In a bowl, combine egg, ricottaa, and 3/4 c parmesan cheese until blended. In a small skillet, saute succhini in remaining oil until crisp-tender.
Spread 1 1/2 c meat sauce into a 13x9inch baking dish coated with cooking spray, top with 3 noodles and half of the zucchini, spaghetti squash and ricottaa mixture. Sprinkle with 1 1/2 c mozzarella cheese and half of the remaining sauce. Top with remaining noodles, zucchini, spaghetti squash, ricottaa mixture and suace (dish will be full).
Place dish on baking sheet, uncovered. Bake at 350 for 45-55 minutes or until edges are bubbly. top with remaining cheeses and bake 5 minutes to melt cheeses, Let stand for 10 minutes before cutting- serves 12.

Fettuccini with Ham

2010-04-08T14:33:00.000-07:00

from the kitchen of Carol O.

3 oz fettuccini (water, salt)
2 oz smoked sliced ham
1 1/2 tsp butter
dash of pepper
1/4 c half and half or whipped cream
grated parmesan cheese
2 oz fresh mushroom
1/4 small pkg (6 oz) frozen peas
dash of salt
1 T flour
chopped parsley
1/2 yellow onion

Cook and drain pasta. Chop onion and mushrooms, cube ham. Melt butter, saute onion and mushroom until soft, but not brown. Sprinkle salt, pepper and flour. Add half and half or cream, a little at a time. Add peas to warm pasta. Heat slowly, stirring gently. Sprinkle with parmesan cheese and chopped parsley just before serving.

Chocolate Egg Birds Nests

2010-03-30T14:32:00.000-07:00

from the kitchen of Jen

Makes 5 large or 10 small
– 5 oz. crunchy chow mein noodles (1 small can)
– 1 c. chocolate chips (½ a bag) – 1 tsp. vegetable shortening
– Candy eggs (medium-sized speckled jelly-beans, or Cadbury Mini-Eggs in Easter pastels work nicely)
– Line a baking sheet with aluminum foil or parchment paper. Melt the chocolate and shortening together in a microwave or over a double boiler, stirring until melted.
– Allow to cool slightly, but do not let it set up. Stir in the chow mein noodles until evenly coated.
– Drop the coated noodles onto the baking sheet with a large spoon. For 5 large nests, form into circle about the size of an adult palm or half that amount for 10 small.
– Use your fingers to sculpt the noodles into a round shape and to form an indentation in the middle of the nest.
– Place eggs in the nest while chocolate is still wet. Place nests in the refrigerator to harden.