Seven Bum Kitchen

Mexican-Style Sweet Shredded Pork

2012-01-22T21:07:00.000-08:00

Katy with Anya in Allyn's Kitchen. (The Mexican Pork is in the crock pot on the island beside Katy. Ha!)

We made this at Allyn's when Katy and I visited her last October to throw her a HERO PARTY. I don't have any photos of it, but let's face it, a picture of a crock pot full of pork isn't that pretty. It is fantastic to eat, though. We used it in quesadillas, enchiladas, nachos, tacos. The recipe is from Our Best Bites.

Ingredients:

4 lbs. boneless pork shoulder roast (no substitutes!)

1/2 tsp. kosher salt

1/4 tsp. black pepper

2 tsp. chili powder

1 tsp. onion powder

1 - 2 T. vegetable oil

2 (10-ounce) cans enchilada sauce

1 c. brown sugar, divided

1/2 c. salsa

1/2 T. Worcestershire sauce

1/4 c. apple juice (I've used whatever juice was handy if I didn't have apple and it's still great)

Directions:

Trim the visible fat from the roast and sprinkle with salt, pepper, chili powder, and onion powder. Use your hands (do it, Katy!) to massage the spices over all sides of the meat.

Heat the oil in a large skillet over medium-high heat. Sear the pork roast for about 1 minute on all sides or until the meat surface is golden brown.

While meat is searing, combine the enchilada sauce, 2/3 cup brown sugar, salsa, Worcestershire sauce, and apple juice in a slow cooker. Add the pork, cover, and cook for 7 hours on low with the lid on the entire time.

Remove pork and shred, discarding any pieces of fat. Add the additional 1/3 cup brown sugar to slow cooker and turn heat to high. Add shredded meat. Simmer with lid off for 30 minutes.

Holiday Cookies

2011-12-16T14:41:00.000-08:00

I've made these enough times now that I know they are fool-proof. For all you fools out there. These cookies are the perfect texture and taste and they're easy to frost. LOVE. I like to freeze one of the two discs of dough. Bridget and I made cookies twice this month. Double our pleasure. :)

Ingredients:

2 1/2 c. all-purpose flour

3/4 c. superfine sugar

1/4 tsp. salt

16 T. unsalted butter, cut into sixteen 1/2-inch pieces and softened

2 tsp. vanilla extract

2 T. cream cheese, softened

Directions:

1. In a mixer with a paddle attachment, mix flour, sugar, and salt on low speed until combined. With mixer running on low, add butter one piece at a time; continue to mix until mixture looks crumbly and slightly wet. Add vanilla and cream cheese and mix on low until dough just begins to form large clumps.

2. Remove bowl from mixer; knead dough by hand in bowl for two or three turns to form a large ball. Turn dough onto counter top and divide in half, pat into two 4-inch discs, wrap each in plastic wrap and refrigerate until dough is firm but malleable, about 30 minutes. (Don't skip the refrigeration! Very important.)

3. Heat oven to 375 degrees. roll out one dough disc to an even 1/8 inch thickness. Cut out with cookie cutters and place on a parchment paper-lined baking sheet. Bake for about 10 minutes. Cool and frost.

Sweet Potato Stew

2011-10-26T19:51:00.000-07:00

I have to admit that when this was cooking I really had my doubts. Who puts allspice and cloves in beef stew? I was skeptical that my children would even eat it, so I gave everyone small portions in order to avoid having to throw out 5 full bowls of soup. I cooked it a while back and froze it, then it spent the day today in the crock-pot, smelling up our house. Then a Christmas Miracle! They all loved it. They asked for more! They cleaned their bowls. Amazing! So now I must share it with you.

1 lb trimmed stew meat
1/2 cup yellow onion, thinly sliced
1 tsp minced garlic
2 cups reduced-sodium beef broth
1/4 tsp allspice
1/4 tsp ground cloves
1 Tbs Worcestershire sauce
1/8 tsp sea salt
1/8 tsp black pepper
2/3 cup sweet potato, peeled and diced
1/2 cup green string beans
1/4 cup carrots, peeled and thinly sliced
1/2 cup celery, thinly sliced

1. Coat pan with cooking spray and place over medium heat. Sear all sides of stew meat, then reduce heat to low. Add beef broth, onions, Worcestershire sauce and all spices. Stir gently to coat. Cover pan and let simmer for 90 minutes.
2. Thinly slice celery and carrots; cut beans into bite-size pieces; peel and cube sweet potato.
3. Stir in all veggies, then cover and let cook on medium-low (simmer) for an additional 40 minutes.
4. If desired, thicken stew by adding a tablespoon of whole-wheat flour with a small amount of water.

Sorry I don't have a picture.

Ultimate Chocolate Chip Cookies

2011-10-13T18:36:00.000-07:00

Remember several years ago when every person you knew claimed to have THEE recipe for Neiman Marcus cookies. Someone was super sneaky and got it through some black ops something. Every time I see a recipe for the Neiman Marcus cookies it's different from the last one I saw. These are supposedly Neiman Marcus cookies, but since I added black and white chocolate chips and walnuts, I decided to call them Ultimate Chocolate Chip Cookies. They're my new favorite breakfast food and dessert!

1 c. unsalted butter, softened

1 c. sugar

1 c. brown sugar

2 eggs

1 tsp. vanilla

2 c. flour

2 1/2 c. oats, blended into a powder

1 tsp. baking soda

1 tsp. baking powder

1/2 tsp. salt

1/2 pkg. white chocolate chips

1/2 pkg. milk chocolate chips

1 c. chopped walnuts

Combine all dry ingredients (flour, oats, baking soda, baking powder, salt) and set aside. In a mixing bowl, combine butter, sugars, eggs, and vanilla. Slowly add dry ingredients to the mixing bowl. Mix in chocolate chips and nuts with dough hooks (if you're using a free standing mixer). Bake for 10 minutes in a 375 degree oven.

Butter Beer!!!

2011-09-18T16:17:00.000-07:00

Last September our family went to Universal Studios Orlando and spent most of our time at the Wizarding World of Harry Potter. It was awesome!! We loved the butter beer and have been searching for a recipe that somewhat matched it ever since that magical day.

Matt's not into butterscotch so he opted for the Pumpkin Juice.

Eliza found this recipe online and we all agreed that it tasted just like the theme park, although the color isn't as dark, but oh well. It's really delicious and really rich-just like the park.

Ingredients:
* Cream Soda
* Butterscotch sundae topping syrup
* Reddi whip canned whip topping
Directions:
Step 1: Measure 1 1/2 teaspoons Butterscotch topping syrup into each of the glasses or mugs (chilled mugs or glasses works great!).
Step 2: Add 1/4 cup cream soda into each glass and stir with a spoon until butterscotch topping is completely mixed in with the soda. Set aside.
Step 3: For the Foam: combine 1/2 cup reddi whip topping, 1 1/2 teaspoons of butterscotch syrup and 1/2 tablespoon cream soda in a small bowl. Stir until well combined.
Step 4: To Finish: Pour more cream soda into each glass, leaving about 1 1/2 inches at the top. Spoon foam mixture slowly into the center of the glass until it reaches the sides of the glass.

You can enjoy this now, or let it stand for 1-2 minutes to get the full effect. The foam continues to "grow" for a few minutes.

Home made Butter Beer!

Chicken Pot Pie

2011-09-18T10:47:00.000-07:00

I can finally make my favorite kind of food now that it's cooling off around here. This is from America's Test Kitchen Family Cookbook with a few adjustments. I LOVE this. I like to make two pie crusts (I think you should use your favorite pie crust because I don't feel like typing that recipe too) and freeze one to use on another chicken pot pie on another day. I also use Costco's rotisserie chicken. Two shortcuts!

4 T. unsalted butter

3 carrots, peeled and diced

2 ribs celery, diced

1 onion, minced

Salt

2 garlic cloves, minced

2 tsp. fresh thyme (we had it in our garden - awesome)

1/2 c. all-purpose flour

3 c. chicken broth

1/3 c. heavy cream

2 bay leaves

Pepper

3 lbs. cooked chicken (Costco rotisserie is exactly perfect for this)

1 c. frozen peas (I forget this EVERY TIME)

Directions:

Heat oven to 425 degrees. Melt butter in a large dutch oven (I used a heavy bottomed, large saucepan) over medium heat. Add carrots, celery, and onion, and 1/4 tsp. salt and cook until softened.

Stir in the garlic and thyme until fragrant (about 15 seconds). Stir in the flour. Slowly stir in the broth, cream, and bay leaves. Simmer until the mixture thickens, about 10 minutes. *This is when I get the pie crust out and roll it into a large rectangle.

Season the sauce with salt and pepper to taste. Stir in the chicken and continue to simmer for a few more minutes. Discard the bay leaves and add the peas to the sauce. Pour the mixture into a 9 x 13-inch baking dish. Carefully place the rolled out pie crust on top of the hot mixture and pinch it to the edges of the baking dish. Bake for 20 minutes or until the top is golden and bubbly. (I like to serve this in shallow bowls because it's pretty saucy. Like me.)

Brattens Famous Clam Chowder

2011-09-06T10:46:00.000-07:00

Since I have had to hunt this recipe down twice, I decided to put it where I can find it from now on :)

Ingredients

1 cup onions, finely chopped
1 cup celery, finely diced
2 cups very finely diced potatoes ( peeled)
2 (6 1/2 ounce) cans minced clams, and juice
2 tablespoons red wine vinegar
3/4 cup butter ( not margarine)
3/4 cup flour
1 quart half-and-half ( cream)
1 1/2 teaspoons salt
pepper

Directions

Put the prepared vegetables in a saucepan.
Drain juice from clams and pour over the vegetables.
Add enough water to BARELY cover.
Simmer, covered over medium heat till barely tender.
(DO NOT overcook!).
In the meantime, melt butter in another medium saucepan.
Add flour.
Blend and cook, stirring constantly; add the cream.
Cook and stir with wire whip, until smooth and thick.
It is important that you stir constantly while cooking.
Add undrained vegetables, clams and vinegar.
Heat through, but do not boil again.

Creamy Tomato Tortellini

2011-08-25T12:24:00.000-07:00

Melissa contributed this one to the 2nd Sisters Cookbook (page 82). I like it because it's a top-of-the-stove (TO YOU!) dinner, which is nice when it's blazing hot outside. Also, it uses dill weed! You needed more recipes that call for dill weed. And it's a quick recipe - ready in less than 30 minutes.

2 T. olive oil

2 cloves garlic, minced

1 14.5-oz. can chicken broth

1 28-oz. can petite diced tomatoes

2 pkgs. (9-oz. each) refrigerated tortellini

1/4 tsp. each cracked pepper, dill weed, and baking soda

1 1/2 c. whipping cream

1/2 lb. cooked and shelled shrimp (optional) - I opted not to do the shrimp since Brian is allergic

In a large, deep skillet, heat olive oil on medium. Saute garlic (it will take less than a minute, so be ready with the next ingredients). Stir in chicken broth slowly to cut down on the splash attack, then add tomatoes. Bring to a simmer.

Add tortellini to simmering broth and tomatoes and cook, covered, for five minutes on medium-low. Stir in pepper, dill, and baking soda. Gently stir in cream and shrimp. Return to simmer, stirring occasionally. Sauce will thicken slightly, but if you want it thicker, stir 1 T. cornstarch into cream before adding it.

Makes 6 to 8 servings. (We had it with Italian artisan bread from Costco. Delicious!)

Peachberry Freezer Jam

2011-08-20T15:40:00.000-07:00

Well, it's peach season and that means there are two things you must make before the peaches leave us. The first thing is Peaches and Cream Pie with Sugar Cookie Crust. I make this once a year. Best day of the year. The other thing you must make is this peachberry freezer jam. My friend Klixi brought this to us at Christmas time with a dozen warm rolls. Second best day of the year. This jam is so delicious and easy to make. Even a toddler can do it!

8 C Peaches peeled, and mashed

1 1/2 c raspberries, mashed

1 c blackberries, mashed

6 C Sugar

2 - 6 oz pkgs of Raspberry Jell-O

8-10 freezer containers
Our berries were really seedy, so I followed Nicole's Jam Champion Advice and drained off half of the seeds. I did not, however, follow her advice to not wash the berries and mine was a bit runny, just as she predicted. Duh. Always listen to a Jam Champion.

Mix peaches, raspberries, and sugar in a large saucepan. Cook until sugar dissolves, about 10-15 minutes once warm. Add Jello-O and bring to a hard boil. Boil for 2-3 minutes. Pour into containers and put into the freezer.

Buttermilk Syrup

2011-06-03T07:38:00.000-07:00

I've been looking for the words to describe the deliciousness of this syrup. My kids say it tastes like candy. I think it tastes like the inside of a rainbow.

Ingredients:

1 1/2 c. sugar
3/4 c. butter
2 T. corn syrup
3/4 c. buttermilk
1/2 tsp. baking soda
2 tsp. vanilla

Mix all ingredients in heavy saucepan, except vanilla and baking soda. Boil 5 minutes (not a hard boil). Remove from heat and add vanilla and baking soda. Serve over pancakes, waffles, french toast, aebleskivers, ice cream, or just eat with a spoon.

Better Homes & Gardens Coffee Cake

2011-05-28T13:16:00.000-07:00

This was (is) one of my favorite things that Mom used to make. Coffee cake always reminds me of that story of Dad refusing to eat coffee cake at his friend's house when he was a kid because he thought it was against the Word of Wisdom. Hee! I always double the topping, so I went ahead and wrote it that way. Duh - always more nuts and butter.

Cake:

1/4 c. canola oil

1 beaten egg

1/2 c. milk

1 1/2 c. flour

3/4 c. sugar

2 tsp. baking powder

1/2 tsp. salt

Topping:

1/2 c. brown sugar

2 T. flour

2 tsp. cinnamon

2 T. butter, melted

1 c. chopped nuts (I like using walnuts because they're softer)

Combine oil, egg, and milk. In a separate bowl sift dry ingredients together. Add dry ingredients to wet ingredients a cup at a time, stirring well in between each addition. Pour into a greased 9"x9" pan.

In a small bowl, melt butter in the microwave. Add the rest of the topping ingredients and stir with a fork until the butter is completely mixed in. Crumble over the cake batter.

Bake at 375 degrees for 25 minutes. Insert a toothpick in the middle and if it comes out clean, the cake is done and you can eat it!

Best Biscuits

2011-05-10T09:12:00.000-07:00

I've been on a life-long search for the perfect homemade biscuit. I can die now. This is it. There are so many things to love about these biscuits. I always have all of the ingredients in my kitchen (no buttermilk required!). They are equally delicious with sausage gravy or strawberries and whipped cream. They are HUGE and buttery and delicious. So much love.

Ingredients:
2 cups all purpose flour
1 T. baking powder
1 T. sugar
1 tsp. salt
1/3 c. + 1 T. shortening (I use butter flavored. You could also use actual butter, I suppose.)
1 cup milk
2 T. butter, melted

Preheat oven to 425 degrees. In a large bowl, whisk together dry ingredients. Cut in the shortening until mixture becomes a course meal. Gradually stir in milk.

Turn onto a floured board. (The less you knead the dough, the better.) Roll out dough until it is 1 inch thick. Cut biscuits using a glass dipped in flour. Place biscuits onto an ungreased baking sheet.

Bake 13-15 minutes, or until edges begin to brown. Brush with melted butter immediately after you take them out of the oven.

Makes 6 large biscuits. (I have been able to get 12 smaller biscuits from this same amount of dough.)

Rolls

2011-04-17T09:27:00.000-07:00

This is one of those things I like to make when I have more time (like on Saturday or Sunday), freeze, and then bake for a random weeknight dinner. Who doesn't love a hot roll in the middle of the week?! (Shame on all of you.) The original recipe came from my friend, Shannon. I changed a few minor things. :)

1 T. yeast

1/3 c. warm water

1 tsp. sugar

1 c. milk

1/2 c. sugar

1 tsp. salt

3 eggs

1/2 c.unsalted butter, melted

2 c. flour

3-4 cups additional flour

1/4 c. salted butter, melted

Directions:

In a small saucepan, melt 1/2 cup butter. Add milk and stir over medium-high heat. When the edges start to bubble and it's about to boil, take it off the heat immediately. Cool completely. (I transfer the milk/butter to a measuring cup and put it in the fridge while I get everything else out and ready.)

Combine yeast, warm water, and a teaspoon of sugar in a measuring cup.

Combine cooled milk/butter, 1/2 cup sugar, eggs, and 2 cups flour in your mixer with whisks (I have a Bosch, so all my directions are basically for that mixer). Mix on level 1 for a minute, then scrape the bowl and mix for another minute.

Add the yeast, which should be foamy, and 3 more cups of flour - the last cup being heaping. Change to the dough hooks on your mixer and "knead" on level 1 for 10 minutes. Once it's done kneading, split the dough in half and roll it out in a circle. Brush with melted, salted butter. Cut the circle like you would a pie until you have 16 triangles. Roll from the wide side to the tip of the triangle to make a crescent roll. Arrange on a 9"x 13" baking dish and freeze for a few hours, then put them in Zip-lock baggies to freeze for as long as you need. (You may also bake them immediately, of course.) Thaw the rolls and let them rise (that takes about 3 hours), then bake in a 375 degree oven for 8-10 minutes. Brush with salted butter right as they come out of the oven.

Southwestern Pork Stew

2011-04-10T09:55:00.000-07:00

These days I'm all about stuff I can make ahead of time. When I make a dish on the weekend, I can taste the love when we eat it later in the week. (I can also taste the not-love when I have to make something in a hurry on a week night and we end up eating at 7:00pm.) We almost always have country-style pork ribs in our freezer because they are fantastic and easy all by themselves. When I found this recipe for stew with pork ribs I thought it would be fun to try one of our favorites in a new way. So! Do yourself a favor and make this on a Saturday or a Sunday, then let it sit in your fridge for a few days. You will taste the love. :)

2 T. vegetable oil

1 onion, chopped

Salt

2 garlic cloves, minced

1 T. minced fresh oregano or 1 tsp. dried

1 T. chili powder

3 lbs. boneless country-style pork ribs, trimmed

1 (14.5-oz.) can diced tomatoes

5 c. chicken broth

1 28-oz. can white hominy, rinsed (I found it near the salsa and other Mexican foods - it's kind of corn-y)

1 T. fresh lime juice

Pepper

Directions:
Turn oven to 300 degrees.

In a heavy-bottomed, oven-safe pot, heat the oil over medium-high heat until shimmering. Add the onions and 1/2 teaspoon salt and cook until softened, about 5 minutes. Stir in the garlic, oregano, and chili powder and cook until fragrant, about 30 seconds. Add the pork ribs and turn them to coat with the spices. Cook until the meat is no longer pink, about 6 minutes.

Stir in the tomatoes with their juice and the broth. Bring to a simmer, cover, and transfer the pot to the oven. Cook until the meat is tender, about 1 1/2 hours.

Remove the pot from the oven and transfer the pork to a cutting board. Stir the hominy into the broth. Bring to a simmer on top of the stove and cook, uncovered, for 20 minutes, removing any fat that rises to the top.

When the meat is cool, shred it using your fingers (really - it's the easiest way), discarding all gristle, and add the meat back to the pot. Before serving, season the stew with lime juice, salt and pepper.

*I put the lid back on the pot (I used my Le Crueset oval) and put it in the fridge after it had cooled completely. We ate it two days later, warming it up on the stove over low heat, with sour cream, romaine lettuce mixed with cilantro, and tortillas. It was amazing.

Whole Wheat Bread

2011-03-04T13:29:00.000-08:00

This is the bread that I make every week. My kids eat it for breakfast every day.

It makes 3 loaves. I freeze them until we're ready for the next loaf. They freeze great and thaw within about an hour or 2.

In a mixer add:

2 1/2 c. very warm water

1 1/4 Tbs SAF yeast

3 1/2 c. wheat flour

1/3 c. vital wheat gluten flour

Mix 1 minute and let it rest for 10 minutes.

Add:

1 Tbs salt

1/3 c. oil

1/3 c. honey

1 1/4 Tbs dough enhancer

While mixing this all in with a dough hook, gradually add

2 1/2 c. wheat flour

Beat for 6-10 minutes on level 3 for Bosch mixer, you choose for kitchen aid.

Let dough rise until double. Preheat oven to 170 degrees. Shape into loaves and place in oiled (cooking sprayed) bread pans, then put it in the oven and turn the oven off. Let them rise until double again, take them out of the oven and preheat it to 350 degrees. Bake for 25 minutes at 350.

Creamy Chicken and Wild Rice Soup

2011-03-04T13:20:00.000-08:00

This soup is amazing! My kids scarf it and ask for more until it's gone.

4 c. chicken broth

2 c. water

2 cooked chicken breast halves, shredded or cubed

1 4.5 oz pkg Uncle Ben's quick cooking long grain and wild rice mix

1/2 tsp salt

1/2 tsp pepper

1/2 c. flour

1/4 c. butter

2 c. half & half

In a large pot combine broth and water. Bring to a boil and stir in rice (reserving the seasoning packet). Cover and remove from heat.

In a medium saucepan, melt butter. Stir in seasoning packet until bubbly and turn to low heat. Stir in flour, salt and pepper. Whisk in half & half slowly. Cook until thickened, for about 5 minutes. Stir into broth and rice and heat until warmed through, adding your cooked chicken, as well.

I think it's good with a cup of frozen peas, too. I often use a rotisserie chicken and milk instead of half & half.

Homemade Marshmallows

2011-03-02T09:53:00.000-08:00

This is the recipe my friend Heidi used to show me how to make these delicious treats. I just took it right from the website. is that okay? we share stuff right out of cookbooks, right. anyway, here is the link if that will make it official http://smittenkitchen.com/2009/06/springy-fluffy-marshmallows/.

Springy, Fluffy Marshmallows

Adapted from Gourmet, December 1998

These homemade marshmallows are not only easy to make, they set as perfectly as promised: puffed and lightweight, bouncing off one another as I tossed them in the container. Even better, they toasted like a campfire charm speared on the end of a skewer, and s’mooshed between two graham crackers with a square of chocolate.

Makes about 96 1-inch cubed marshmallows

About 1 cup confectioners’ sugar
3 1/2 envelopes (2 tablespoons plus 2 1/2 teaspoons) unflavored gelatin
1 cup cold water, divided
2 cups granulated sugar (cane sugar worked just fine)
1/2 cup light corn syrup
1/4 teaspoon salt
2 large egg whites or reconstituted powdered egg whites
1 tablespoon vanilla (alternately: 1/2 of a scraped vanilla bean, 2 teaspoons almond or mint extract or maybe even some food coloring for tinting)

Oil bottom and sides of a 13- by 9- by 2-inch rectangular metal baking pan and dust bottom and sides with some confectioners’ sugar.

In bowl of a standing electric mixer or in a large bowl sprinkle gelatin over 1/2 cup cold cold water, and let stand to soften.

In a 3-quart heavy saucepan cook granulated sugar, corn syrup, second 1/2 cup of cold water, and salt over low heat, stirring with a wooden spoon, until sugar is dissolved. Increase heat to moderate and boil mixture, without stirring, until a candy or digital thermometer registers 240°F, about 12 minutes. Remove pan from heat and pour sugar mixture over gelatin mixture, stirring until gelatin is dissolved.

With standing or a hand-held electric mixer beat mixture on high speed until white, thick, and nearly tripled in volume, about six minutes if using standing mixer or about 10 minutes if using hand-held mixer. (Some reviewers felt this took even longer with a hand mixer, but still eventually whipped up nicely.)

In separate medium bowl with cleaned beaters beat egg whites (or reconstituted powdered whites) until they just hold stiff peaks. Beat whites and vanilla (or your choice of flavoring) into sugar mixture until just combined. Pour mixture into baking pan and don’t fret if you don’t get it all out (learning from my mess of a first round). Sift 1/4 cup confectioners sugar evenly over top. Chill marshmallow, uncovered, until firm, at least three hours, and up to one day.

Run a thin knife around edges of pan and invert pan onto a large cutting board. Lifting up one corner of inverted pan, with fingers loosen marshmallow and ease onto cutting board. With a large knife trim edges of marshmallow and cut marshmallow into roughly one-inch cubes. (An oiled pizza cutter works well here too.) Sift remaining confectioners’ sugar back into your now-empty baking pan, and roll the marshmallows through it, on all six sides, before shaking off the excess and packing them away.

Do ahead: Marshmallows keep in an airtight container at cool room temperature 1 week.

there are a lot of instructions, but it really only took 20 minutes to do the whole thing and three hours in the fridge to cool. not that intimidating really. I used food coloring to make them pink and a metal heart-shaped cookie cutter to cut them out. the possibilities are endless on this one

Cold Cereal

2011-03-02T09:41:00.000-08:00

While we were at Gpa's room trying to clean things out, i snatched his copy of GOOD GRIEF, the story of Charles M. Schulz. towards the end of the book the author included Mr. Schulz's contribution to a celebrity cookbook "assembled to raise money for a Connecticut school fund". he submitted his recipe for cold cereal. i am posting it because it made me laugh and reminded me of Grandpa.

Cold cereal can be enjoyed late at night when feeling lonely and recalling your high school days. It is also necessary to have something to read while eating. If books or magazines are not abailable, the printing on the cereal box itself may be read.

Peanut Butter Brownies

2011-01-16T10:18:00.001-08:00

I have a good friend who makes the most sinful desserts. She brought one of my favorite treats to my baby shower yesterday and I so regret not being the one to put my "to go" plate together. I have no shame - I would have put all of the peanut butter brownies that were left on MY plate. MINE. (Mom put a big ol' thumb print in the last peanut butter brownie, so I cut a small section of it out and put it on one of Bridget's tea party plates. Doesn't it look HUGE? It's not. I popped it into my mouth a few seconds after taking this photo.)

1 1/2 c. butter, softened

1 1/2 c. white sugar

1 1/2 c. brown sugar

3 eggs

1 1/2 c. peanut butter (you can add up to 2 1/2 cups if you like)

1 1/2 tsp. baking soda

3/4 tsp. salt

1 T. vanilla

Mix all of the above ingredients in a mixer. Then add:

3 c. flour

3 c. quick oats

Mix all together with hands and then put in a large, greased cookie sheet. Spread evenly with your hands. Bake at 350 degrees for 10 - 15 minutes or until outside edges start turning brown. Top with chocolate chips while the bars are still warm. Let them melt a little, then spread evenly.

3 c. powdered sugar

3/4 c. peanut butter

1 tsp. vanilla

Milk

Mix together, adding enough milk to make frosting consistency. Pour over the cooled chocolate chip layer of the brownies.

Chewy Toffee Almond Bars

2011-01-11T14:45:00.000-08:00

I got this recipe off a bag of Heath bits. They're very rich so don't make them if you don't have someone to share them with. Otherwise you might make yourself sick.

1 cup (2 sticks) butter, softened
1/2 cup sugar
2 cups flour
1 1/3 cups Heath toffee bits
3/4 cup light corn syrup
1 cup sliced almonds, divided (I had a bag of whole almonds and chopped them up, instead)
3/4 cup coconut, divided

Heat oven to 350 degrees. Grease sides of 13"x9" pan.

Beat butter and sugar until fluffy. Gradually add flour, beating until well blended. Press dough evenly in prepared pan. Bake 15-20 minutes or until edes are lightly browned.

Meanwhile, combine toffee bits and corn syrup in medium saucepan. Cook over medium heat, stirring constantly, until the toffee is melted (about 10-12 minutes). Stir in 1/2 cup almonds and 1/2 cup coconut. Spread toffee mixture to within 1/4 inch of edges of crust. Sprinkle remaining 1/2 cup almonds and remaining 1/4 cup coconut over top.

Bake additional 15 minutes or until bubbly. Cool completely in pan on wire rack. Cutn into bars. About 36 bars.

Apple Cake

2010-11-29T16:46:00.000-08:00

This is the cake that I was supposed to take to a luncheon and forgot about it until an hour before it was supposed to be there. I couldn't believe how fast it went together. It has a caramel sauce that goes over it that is fabulous, but the cake is delicious by itself or with a little whipping cream.

Apple Cake

4 C. grated apples

2 C. sugar

1/2 C. oil

2 eggs, beaten

2 tsp. vanilla

2 C. flour

2 tsp. cinnamon

2 tsp. baking soda

1 tsp. salt

Mix by hand - apples, sugar, eggs and vanilla. Sift together flour and dry ingredients then add to apple mixture. Bake in 9x13 pan at 350 degrees for 45 minutes.

Caramel Sauce:

1 C. brown sugar

1/2 C. corn syrup

1/4 C. butter

1/2 C. evaporated milk

Cook over low heat (do not boil!) until thick. Serve over apple cake.

Creme de Carottes (Cream of Carrot Soup)

2010-10-27T07:09:00.000-07:00

This recipe is from my friend Jill who says it was passed down from her Swiss grandmother. She says, "When the larder is low and you do not want to think too much, this soup and a hearty loaf of bread make a dinner." I don't even know what it means to have larder be low, but it sounded very poetic. Be sure to read the entire recipe before making this because it takes longer than you might think. If you start it too late in the evening you may end up serving your children macaroni and cheese because you realize the soup won't be ready until after their bedtime. Just, you know, as an example. Or you could just be a Saturday Chef and do all the carrot peeling and slicing ahead of time. You could even get as far as the pureeing stage and then reheat it and add the cream the day you plan to serve it.

Ingredients:
3 Tbsp. butter
1 to 2 lbs. sliced carrots
1 large onion, diced
3/4 c. uncooked rice (not Minute)
1 c. cream, half & half, or milk (your choice, says Jill, though the cream is amazing)
2 qt. chicken broth
Salt and pepper to taste
Fresh parsley (optional)

Melt butter on medium-low heat, then add onions and cook slowly until golden. Add carrots and saute for several minutes. Add broth and rice. Bring to a boil and then lower heat and simmer for at least an hour. Allow to cool, and then puree either with a hand blender, or in batches in a stand-up blender. Return to pot and add cream, correct seasoning with salt and pepper. When serving, it looks lovely with a bit of chopped parsley on the top.

Serves 6 to 8.

Touchdown Casserole

2010-10-25T10:49:00.000-07:00

This is one of those "so wrong it's right" recipes. It looks like a gag and shiver food, but it's so not. Take a look at the ingredients. If you like all of these things, you will love this casserole. I don't know why it's called Touchdown Casserole. If I were to rename it, I would call it Ghetto Fabulous Shepherd's Pie. (That may not make you want to eat it because Shepherd's Pie is, in fact, a gag and shiver food. )

Ingredients:
1 lb. ground beef
1 28 oz. can baked beans, original recipe (Not pork and beans and not maple flavored or some such nonsense.)
8 all beef hot dogs (Don't mess around with the chicken/pork/beef hot dogs. That's not just for this recipe, that's for always.)
1 14.5 oz. can tomato sauce
1 c. shredded sharp cheddar cheese
10 servings of mashed potatoes (I know I don't need to tell my family not to use instant mashed potatoes, but in case anyone else was thinking it . . . don't.)

Brown ground beef and drain; add baked beans, cut up hot dogs, and tomato sauce.

Pour mixture into large casserole dish. Spread mashed potatoes over the top of the bean and hot dog mixture.

Sprinkle shredded cheese on top of that. Bake uncovered at 350 for 30 minutes (until heated through).

Serve for your family and be the hero of the day!

Sweet & Salty Almonds

2010-10-07T17:35:00.000-07:00

You know I wouldn't be typing this up again if you didn't REALLY need this recipe. They're the best! We take them on every road trip. Also, very easy to double.

2 c. raw almonds

1/4 c. sugar

1/2 tsp. salt (my favorite is using the sea salt)

1/2 tsp. cinnamon

2 T. honey

2 T. water

2 tsp. vegetable oil

Spread raw almonds on a large baking sheet so that they are just one layer. Put in a cold oven, then turn the oven on to 350 degrees. Roast the almonds for about 15 minutes or until you can smell them ("I CAN SMELL YOU").

While the almonds are roasting, put the honey, water, and vegetable oil in a large skillet. Whisk until everything is combined, then put it on medium heat. Let it bubble for a few minutes, then add the roasted nuts to the skillet. Coat the almonds with the honey mixture and heat for about 5 minutes, stirring frequently. (You shouldn't have any liquid left in the skillet when the almonds are done.)

Mix the sugar, salt, and cinnamon in a small bowl. Put about 1/4 cup of the mixture into a 9 x 13" baking dish. When the almonds are coated with the honey mixture and are done cooking, transfer them to the 9 x 13" baking dish. Pour the rest of the sugar/salt/cinnamon over the almonds and stir everything up so that all the almonds get coated with the sugar mixture. Transfer the almonds back to the baking sheet and spread them out in one layer again to cool. After they've cooled, break them up a little bit.

Eat them all.

Cream of Tomato Soup

2010-10-07T09:05:00.000-07:00

Our family is all about the soup. Mostly Dad is all about soup. I love Conference weekend for many reasons - the two big ones are Mom and Dad coming and staying with us and good food. This time I did Cream of Tomato Soup and Allyn's Creamy Chicken Soup (Sisters' Cookbook Volume 2) and artisan bread with salami and fun cheeses. We had sugar/salt/cinnamon roasted almonds, too. And jellybeans. (Seriously?! I just looked through our blog to link a recipe for the almonds and Allyn's soup and neither one of them are there. I could have sworn I posted those. Bah. One more thing to do...)

4 T. unsalted butter

2 28-oz. cans diced tomatoes, drained with 3 cups of the juice reserved

1 onion, chopped fine

2 T. light brown sugar

1 T. tomato paste

2 T. all-purpose flour

1 3/4 c. low-sodium chicken broth

1/2 c. heavy cream

Salt

Pepper

1. Melt the butter in a large pot over medium-high heat. Add drained tomatoes, onion, brown sugar and tomato paste. cook, stirring occasionally, until the onion is softened and the tomatoes begin to caramelize (about 15 minutes).

2. Stir in the flour and cook for 1 minute. Slowly stir in the broth and the reserved tomato juice, scraping up any browned bits. Bring to a simmer, cover, and cook for 10 minutes. Puree the soup in batches in a blender or food processor until smooth.

3. Return the pureed soup to the pot and stir in the cream. Bring to a brief simmer, then remove from the heat. Season with salt and pepper before serving.

Big & Chewy Chocolate Chip Cookies

2010-09-22T08:44:00.000-07:00

They are evil and they must be destroyed. This is another recipe in the America's Test Kitchen Family Cookbook. Best cookies I've ever made or tasted. Best. Ever. I had to take a nap after eating just one.

3 1/3 c. all-purpose flour

3/4 tsp. baking soda

1/2 tsp. salt

16 T. (2 sticks) unsalted butter, melted and cooled

1 1/4 c. packed brown sugar

1/2 c. granulated sugar

2 large eggs

2 egg yolks

1 T. vanilla extract (yes, really a tablespoon - I was shocked too)

1 12-oz. bag semisweet chocolate chips (I used mini chips for the irony)

1. Preheat the oven to 325 degrees. Whisk the flour, baking soda, and salt together in a large bowl and set aside.

2. Beat the butter and sugars in a large bowl using an electric mixer on medium speed until combined. Beat in the eggs, egg yolks, and vanilla until combined, scraping down the bowl as needed.

3. Reduce the mixer speed to low and slowly mix in the flour mixture until combined, about 30 seconds. Mix in the chocolate chips.

4. Working with a 1/4 cup of dough (!!!) at a time, roll the dough into balls (or just drop them on like I did) and lay on two parchment-lined baking sheets, spaced about 2 1/2 inches apart. Bake until the edges are golden but the centers are still soft and puffy, 17 to 20 minutes.

5. Let the cookies cool on the baking sheets for 10 minutes, then serve warm or transfer to a wire rack and let them cool completely.

African Kale Soup

2010-09-21T11:37:00.000-07:00

Ok, I hesitated on the title of this one. It was dictated to me by one of my favorite farmer's at the Middlebury Farmer's Market and when I told the kids about it they questioned the use of peanut butter in a dish called "African". Anybody? But I Googled the main ingredients and sure enough, a bunch of African Soup recipes popped up. So, here's to my friend at Neshobe Farms whose recipe earned five out of six thumbs up in my household (one refused to try it at all- his loss). With my own additions:

Saute:
1 chopped onion
3 cloves minced garlic
2 chicken breasts cut up into small pieces
1 bunch chopped kale
1 minced red pepper
2 shredded carrots
1 Tb olive oil
Add:
1/2 c. crunchy peanut butter
1 20oz can crushed pineapple (drained)
1-2 cups chicken broth (depending on desired consistency)

Serve over rice.

Corn Chowder

2010-09-21T07:47:00.000-07:00

I recently started a love affair with America's Test Kitchen. I bought their heavy duty "family" cookbook a few weeks ago. So far we've only tried a few recipes (in addition to the magazine size Best Recipes of 2010 that I've been using), but they have been FANTASTIC. STUPENDOUS. If you do everything they tell you, it will turn out perfectly. And there are pictures. Go buy it.

While you're waiting for it to arrive at your house, here is one of our favorites. Bridget and I refer to Brian as The Great Cornholio because the man can put away up to eight ears of corn on the cob in one sitting. To me corn on the cob is too much work for too little pay off. Plus, corn in my teeth is not cool. All beside the point. For three nights after we had this chowder when I asked Bridget what we should make for dinner she said, "I liked that corn soup. We should have corn soup."

10 ears fresh corn, husks and silk removed

4 oz. bacon

1 onion, minced

2 garlic cloves, minced

3 T. all-purpose flour

3 c. low-sodium chicken broth

2 c. whole milk

12 oz. red potatoes (about 2 medium sized) scrubbed and cut into 1/4-inch cubes

2 bay leaves

1 tsp. minced fresh thyme or 1/4 tsp dried

1 c. heavy cream

2 T. minced fresh parsley

Salt & Pepper

1. Standing the corn on end inside a large bowl, cut the kernels from 4 ears using a paring knife. (You should have 3 cups.) Grate the remaining 6 ears corn over the large holes of a box grater into a separate bowl. Using the back of a butter knife, scrape any remaining pulp from teh cobs into the bowl with the grated corn.

2. Cook the bacon in a large Dutch oven over medium heat until crisp, about 8 minutes. Stir in the onion and cook until softened, about 5 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. Stir in the flour and cook for 1 minute. slowly stir in the broth and milk, scraping up any browned bits. Stir in the potatoes, bay leaves, thyme, and grated corn. Bring to a simmer and cook until the potatoes are almost tender, about 15 minutes.

3. Stir in the remaining corn kernels and cream. Continue simmering until the corn kernels are tender yet still slightly crunchy, about 5 minutes. Discard the bay leaves. Stir in the parsley and season with salt and pepper to taste before serving.

*I just realized after typing this up that we used the recipe in my pamphlet rather than this one. it called for 6 ears of corn and 2 cans of whole kernel corn. After cutting the corn off the 6 ears, that recipe instructed me to add the cobs to the soup until I was ready to add the cream, then I took them out. Much easier? Maybe. Probably great either way.

Polenta Pizza

2010-08-10T06:12:00.000-07:00

Ethan went to Cooking Camp last week and declared this recipe his new favorite food. Sorry, Melissa, we ate it up before I could take a picture. I used a pie plate, Ethan said they used a pizza pan at camp.

Crust:
1 c. yellow cornmeal
1 c. cold water
2 c. boiling water
1 tsp
1 egg
1/3 c. grated parmesan
Combine cornmeal, cold water and salt. Stir into boiling water. Cook, stirring vigorously for five minutes-until thick. Remove from heat
Beat a spoonful of hot mixture into the beaten egg, then beat the egg mixture back into the entire hot mixture. Beat one minute. Let stand until cool enough to handle.
Butter a 9" pie pan. Form the polenta into a thick crust, patting into place with wet hands and a spatula. Bake at 200 degrees until dry (about an hour) Bake at 350 for 45 minutes. After the first 30 minutes of baking, brush the surface of the crust with olive oil.

Filling:
1 1/2 c. grated mozzarella
1/2 c. onion
1/2 c. minced green pepper
(you can really add any vegetables here)
1 medium tomato, sliced
1 Tbsp olive oil
few dashes of oregano
black pepper
grated parmesan

Saute onion and pepper in olive oil until tender. Add oregano and black pepper. Sprinkle 2/3 of the mozzarella onto baked crust. Spread on sauteed vegetables. Arrange slices of tomato over saute and top with remaining mozzarella and a little parmesan. Broil until brown and bubbly. Serve right away.

Gooey Butter Cake

2010-07-31T14:52:00.000-07:00

Me, again. This cake originated in Missouri when an old German baker messed up his cake recipe and the result was this deliciousness.

Secretly this is a picture of a piece of store bought ("Store bought?! Out of an actual STORE?") gooey butter cake, but I wanted to give you an idea of what it looks like.

Crust:

1 package (18.25 oz) plain yellow cake mix

1 stick butter (8 T), melted

1 large egg

Filling:

1 package (8 oz) cream cheese, at room temperature

2 large eggs

1 tsp pure vanilla extract

1 stick butter (8 T), melted

3¾ c confectioners’ sugar, sifted
For the crust, blend the cake mix, butter and egg in a large mixing bowl with an electric mixer on low speed for 2 minutes. Scrape down the sides of the bowl with a rubber spatula. The batter should come together in a ball. With your fingertips, pat the batter evenly over the bottom of an ungreased 9 X 13 baking pan, smoothing it out with your fingers until the top is smooth. Set the pan aside. Place a rack in the center of the oven and preheat to 350 degrees.

For the filling, place the cream cheese in the same mixing bowl that was used to make the crust, and with the same beaters (no need to clean either) blend with an electric mixer on low speed until fluffy, 30 seconds. Stop the machine and add the eggs, vanilla and melted butter and beat on medium speed for 1 minute. Stop the machine and add the confectioners’ sugar. Beat on medium speed until the sugar is well incorporated, 1 minute more. Scrape down the sides of the bowl with a rubber spatula. Pour the filling onto the crust and spread with the rubber spatula so that the filling covers the entire surface and reaches the sides of the pan.

Bake the cake until it is well browned but the center still jiggles when you shake the pan, 45 to 47 minutes. Remove the pan from the oven and place it on a wire rack to cool, 30 minutes. Cut into squares and serve. Store this cake, covered in aluminum foil, at room temperature for up to 4 days or in the refrigerator for up to 1 week. Or freeze it, wrapped in foil, for up to 6 months. Thaw the cake overnight in the refrigerator before serving.

Toasted Ravioli

2010-07-30T06:49:00.000-07:00

This is a St. Louis tradition found in most local pizza places. You can get an order of this with your pizza instead of bread sticks and they also sell it in the grocery stores. I found this recipe on the back of a bag of Seviroli frozen ravioli.

12 frozen ravioli squares, thawed
1/4 cup whole milk
1 large egg
3/4 cup seasoned bread crumbs
1 1/2 cups vegetable oil for frying
1 T. grated Parmesan cheese
8 oz. prepared marinara sauce
1/4 tsp. salt optional

Put the marinara sauce in a pot on low/medium heat, stirring occasionally. Whisk milk and egg in a small bowl to make egg/milk batter. Place bread crumbs and salt in shallow bowl. Dip thawed ravioli into the batter and coat with bread crumbs. Heat the oil in a heavy frying pan until the oil sizzles. Fry the ravioli one at a time, one minute on each side or until golden brown. Drain well and sprinkle with Parmesan cheese. Serve with the marinara sauces as a dip. Serves 4.

Look how fun this is to make!

Favorite Chicken Salad

2010-07-27T09:00:00.000-07:00

I'm sure you all have your favorite chicken salad recipes, but is there anything better on a hot summer night? This is all I feel like eating these days. Especially since croissants are so stinkin' cheap at Sam's Club. The best part about this chicken salad? No celery!

3 chicken breasts, cooked and diced

1/2 cup mayonnaise

1/2 cup sour cream

1/2 cup Craisins (I like cherry flavored)

1/3 cup finely chopped pecans

1/4 tsp. tarragon

1/4 tsp. kosher salt

1/8 tsp. course ground pepper

I like this salad served on croissants or pita bread.

Serves 6

Amazing Seafood Manicotti

2010-07-13T16:52:00.000-07:00

I let each of the girls go through my cookbooks and find a dish they wanted to help me make and Eliza chose this Seafood Manicotti out of the "Ultimate Southern Living Cookbook". This is not a quick meal, but it is fairly easy and man oh man, totally worth the effort! I want to marry it...

Seafood Manicotti

1 quart whipping cream
1/2 tsp salt
1/4 tsp ground black pepper
1/4 tsp ground red pepper
14 dried manicotti shells
2 lbs unpeeled large fresh shrimp
1 cup chopped onion
1 cup chopped green pepper
1/4 cup chopped celery
1 garlic clove, minced
3 Tbs butter
1 lb fresh crabmeat, drained and flaked
1 1/2 cups shredded Monterey Jack cheese with peppers

*Combine first 4 ingredients in a large saucepan; cook over medium-high heat 30 minutes or until thickened and reduced to 2 cups. Set aside (This step actually took longer than 30 minutes for us, but since we did other things in the mean time, it all worked out).
*Cook manicotti according to package directions; drain. Peel shrimp, and devein, if desired. Chop shrimp and set aside.
*Saute onion and next 3 ingredients in butter in large Dutch oven over medium-high heat 5 minutes or until tender.
*Add shrimp and crabmeat; cook, stirring constantly, 5 minutes or until shrimp turn pink. Remove from heat. Cool 10 minutes; drain excess liquid.
*Combine seafood mixture and whipping cream mixture. Fill shells, and place in two lightly greased 11x7-inch baking dishes. Sprinkle with cheese.
*Cover and bake at 350 degrees for 15 minutes. Uncover and bake 10 more minutes. Serve hot.

Caramel Cake

2010-06-23T13:06:00.000-07:00

You may want an ambulance standing by if you serve this cake. It's like having the delicious filling of a really good chocolate all over the top of a wonderful cake. Sigh. What is with our cake recipes lately? :) I got this from America's Test Kitchen Best Recipes of 2010. They called it "Easy Caramel Cake," but I left the "easy" part out because I don't want anyone to confuse easy and fast. They explain in the cookbook that this is a Southern tradition and we're all about tradition around here. Tradition. TRADITION!! Enjoy.

Cake:

1/2 c. buttermilk, room temperature

4 large eggs, room temperature

2 tsp. vanilla extract

2 1/4 c. unbleached all-purpose flour

1 1/2 c. granulated sugar

1 1/2 tsp. baking powder

1/2 tsp. baking soda

3/4 tsp. salt

16 T. unsalted butter, cut into 16 pieces and softened

Frosting:

12 T. unsalted butter, cut into 12 pieces and softened

2 c. packed dark brown sugar

1/2 tsp. salt

1/2 c. heavy cream

1 tsp. vanilla extract

2 1/2 c. confectioners' sugar, sifted

1. FOR THE CAKE: Preheat oven to 350 degrees. grease and flour two 9-inch round cake pans. Whisk the buttermilk, eggs and vanilla in a large measuring cup. In a large bowl, mix the flour, granulated sugar, baking powder, baking soda, and salt with an electric mixer on low speed until combined. Beat in the butter, 1 piece at a time until only pea-size pieces remain in the bowl. pour in half of the buttermilk mixture and beat at medium-high speed until light and fluffy. Slowly add the remaining buttermilk mixture and beat until incorporated.

2. Scrape equal amounts of batter into the prepared pans and bake until golden, about 20 to 25 minutes. Cool cakes completely before frosting.

3. FOR THE FROSTING: Heat 8 tablespoons of the butter, brown sugar, and salt in a large saucepan over medium heat until small bubbles appear around the perimeter of the pan, 4-8 minutes. Whisk in the cream and cook until a ring of bubbles reappears, about one minute. Off the heat, whisk in the vanilla.

4. Transfer the hot frosting mixture to a bowl and, with an electric mixer on low speed, gradually mix in the confectioners' sugar until incorporated. Increase the speed to medium and beat until the frosting is pale brown and just warm, about 5 minutes. Add remaining 4 tablespoons butter, 1 piece at a times, and beat until light and fluffy, about 2 minutes.

5. Frost quickly and serve.

Carrot Cake

2010-05-17T05:33:00.000-07:00

The best carrot cake I've ever had was made by a German woman who confided that the secret to a good carrot cake is...pineapple. Pineapple? I didn't even notice it in her cake, but it truly is the secret. That and a good cream cheese frosting. Here you go!

4 eggs, well beaten
1 c. brown sugar
1 c. white sugar
1 1/2 c vegetable oil
2 c. flour
2 tsp baking soda
1 1/2 tsp baking powder
2 tsp cinnamon
1 1/2 tsp nutmeg
3 c. finely grated carrots
1 c. coconut
1 8 oz. can crushed pineapple
1 c. golden raisins (opt)
1 c. walnuts, coarsely chopped (opt)

Preheat oven to 325. Oil 3 8" cake pans (I just used a Bundt) Set out 1/2 c. butter and 1 8oz cream cheese to soften (for frosting). Put pineapple in a strainer to drain. Beat eggs in a large bowl. Add sugars and beat till light and fluffy. Add oil and mix well with whisk. Put in the dry ingredients and beat till smooth. Stir in remaining ingredients and pour batter into oiled layer pans. Bake for 40 minutes or until knife comes out clean when inserted in center of cake. Cool slightly and frost.

Frosting:
1/2 c. butter
8 oz. cream cheese
2 c. powdered sugar
3 tsp vanilla
Mix together till smooth. Frost between layers and on top Try toasted coconut for decoration.

Martha Washington Cake, or Fluffy Yellow Cake

2010-05-06T19:23:00.000-07:00

All this cake talk is making me very hungry! I thought it would be good to add this wonderful recipe for standard yellow cake to the growing list of "from scratch" cakes. It's from the old 23rd Ward cookbook and I've used it for years.

1 c. shortening

1 c. sugar

4 eggs

1 tsp. vanilla extract

3 c. flour

1/2 (or a little more) tsp. salt

3 tsp. baking powder

1 c. milk

Thoroughly cream shortening and sugar: add eggs and vanilla extract; beat well. Add sifted dry ingredients alternately with milk. Bake in 3 (8-inch) round layered cake pans at 375 degrees for 25 minutes. (You may use any other kind of pan - oblong, cupcakes, 9" pans - just adjust the baking time.)

Chocolate Macaroon Cake

2010-05-01T08:21:00.000-07:00

From Lion House Desserts. It will bring a tear to your eye. The frosting is pretty much fudge.

Coconut Mixture:
1 egg white (reserve yolk for frosting)
1/2 c. sugar
1 tsp. vanilla
1 Tb. flour
2 c. grated coconut

Beat egg white until soft mounds form. Add sugar and vanilla, gradually beating until stiff peaks form. In a separate bowl, mix flour with coconut, then stir slowly into egg white mixture. Set mixture aside.

Batter:
3/4 c. hot water
1/2 c. cocoa
3 egg whites (save yolks)
1/2 c. sugar
1/2 c. sour cream
1 tsp baking soda
1 1/2 c. sugar
1/2 c. shortening
3 egg yolks
1 tsp vanilla
1 tsp salt
2 c. flour

Preheat oven to 350. Grease and flour an angel food cake pan. Set aside. In a small bowl, measure hot water and add cocoa. Stir to dissolve; set aside. In a large mixing bowl, beat egg whites until soft mounds form; gradually add sugar, beating until meringue stands in stiff peaks. Set aside. Place sour cream in a medium bowl and fold the soda into it. The mixture will grow as you stir it. Set aside. In another bowl, beat sugar, shortening, egg yolks, salt, and vanilla until creamy. Add half of the cocoa mixture and beat until creamy (about 4 minutes). Add the flour, sour cream mixture, and remaining cocoa mixture; blend well. Fold in egg white mixture.

Place one-third of the cake batter in bottom of prepared pan, then crumble half of the coconut mixture on top of batter. Spread half of the remaining cake batter on top of the coconut mixture. Crumble the rest of the coconut mixture on top of the second layer of cake batter, then spread the remaining cake batter on top of the coconut mixture for a total of 5 layers. Bake for 55 to 65 minutes or until cake tests done. Remove from oven and allow to cool until bottom of pan feels slightly warm. To loosen the sides and center, slide a thin knife along the edges and carefully turn upside down. Allow to cool completely; frost with Frosting.

Frosting:
1 c. chocolate chips
2 Tb. butter
1 egg yolk (reserved from coconut mixture)
1/4 c half-and-half cream
1 3/4 c. powdered sugar

Melt chocolate chips and butter together in a small saucepan. mix together with egg yolk, half-and-half, and powdered sugar. Beat until mixture reaches desired spreading consistency. you may need to add a little more half-and-half to reach proper consistency.

Coconut Cake

2010-04-29T16:59:00.000-07:00

I made this almost a month ago and I'm just now getting around to posting it. So sorry! This cake will make you cry with joy. It is a pleasure. The recipe is Ina Garten's (The Barefoot Contessa).

3/4 pound (3 sticks) unsalted butter, at room temperature, plus more for greasing the pans
2 cups sugar
5 extra-large eggs, at room temperature
1 1/2 teaspoons pure vanilla extract
1 1/2 teaspoons pure almond extract
3 cups all-purpose flour, plus more for dusting the pans
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup milk
4 ounces sweetened shredded coconut

For the frosting:

1 pound cream cheese, at room temperature
1/2 pound (2 sticks) unsalted butter, at room temperature
3/4 teaspoon pure vanilla extract
1/4 teaspoon pure almond extract
1 pound confectioners' sugar, sifted
6 ounces sweetened shredded coconut

Directions

Preheat the oven to 350 degrees F. Grease 2 (9-inch) round cake pans, then line them parchment paper. Grease them again and dust lightly with flour.

In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugar on medium-high speed for 3 to 5 minutes, until light yellow and fluffy. Crack the eggs into a small bowl. With the mixer on medium speed, add the eggs 1 at a time, scraping down the bowl once during mixing. Add the vanilla and almond extracts and mix well. The mixture might look curdled; don't be concerned.

In a separate bowl, sift together the flour, baking powder, baking soda and salt. With the mixer on low speed, alternately add the dry ingredients and the milk to the batter in 3 parts, beginning and ending with dry ingredients. Mix until just combined. Fold in the 4 ounces of coconut with a rubber spatula.

Pour the batter evenly into the 2 pans and smooth the top with a knife. Bake in the center of the oven for 45 to 55 minutes, until the tops are browned and a cake tester comes out clean. Cool on a baking rack for 30 minutes, then turn the cakes out onto a baking rack to finish cooling.

For the frosting, in the bowl of an electric mixer fitted with a paddle attachment, combine the cream cheese, butter, vanilla and almond extract on low speed. Add the confectioners' sugar and mix until just smooth (don't whip!).

To assemble, place 1 layer on a flat serving plate, top side down, and spread with frosting. Place the second layer on top, top side up, and frost the top and sides. To decorate the cake, sprinkle the top with coconut and lightly press more coconut onto the sides. Serve at room temperature.

Beignets (Behn-YAYS!)

2010-04-18T18:08:00.000-07:00

My kids were watching The Princess and the Frog for the eleventyhundredth time and Harrison commented that the beignets that Tiana was making looked "reeeeeally good" and asked would I please make them some. I found this recipe from Paula Deen and was so excited to find out what French Quarter Beignets actually were. It turns out they're the Utah Mormon version of scones. I think the dough is probably slightly different, but it's the same idea. Whatever, dude. I told my kids we were having gumbo and beignets for dinner and their little hearts exploded with joy.

Ingredients:

1 1/2 cups lukewarm water
1/2 cup granulated sugar
1 envelope active dry yeast
1 1/4 teaspoons salt
2 eggs
1 cup evaporated milk
7 cups bread flour
1/4 cup shortening
Nonstick spray
oil, for deep frying (for authentic New Orleans beignets, use cottonseed oil)
3 cups confectioners' sugar

Mix water, sugar, and yeast in a large bowl and let sit for 10 minutes.

In another bowl, beat the eggs, salt and evaporated milk together. Mix egg mixture to the yeast mixture. In a seperate bowl, measure out the bread flour. Add 3 cups of the flour to the yeast mixture and stir to combine. Add the shortening and continue to sir while adding the remaining flour. Remove dough from the bowl, place onto a lightly floured surface and knead until smooth. (Or let your Bosch do all the stirring and kneading, suckas.) Spray a large bowl with nonstick spray. Put dough into the bowl and cover with plastic wrap or a towel. (I left it in the Bosch with the lid on.) Let rise in a warm place for at least 2 hours.

Preheat oil in deep fryer to 350 degrees or heavy pot on medium-high heat.

Add the confectioners' sugar to a paper or plastic bag and set aside.

Roll the dough out to about 1/4 inc thickness and cut into 1-inch squares.

Deep-fry, flipping constantly until they become a golden color.

After beignets are fried, drain them for a few seconds on paper towel, then toss them into the bag of confectioners' sugar.

Hold the bag closed and shake to coat evenly.

Put them in a heart-shaped tin and make new friends.

Makes about 3 dozen, says the recipe. I halfed it both times I made these and we had at least two dozen.

Aaaaaahhhhh...Creamy Mango Smoothies!

2010-04-16T10:38:00.000-07:00

This is the perfect after school snack when it's so hot outside that the kids get sweaty just walking home from the bus stop. It's sooo good! It's refreshing, easy and healthy. With only 200 calories, 1 gram of fat, and loaded with vitamins, it really is the perfect snack. We had it for Family Home Evening treat this week.

2 mangoes, seed removed, peeled and chopped (I used canned, I've also used frozen and both work)
2 cups Mango Sorbet (Hagen Daas)
12 oz Fat Free French Vanilla yogurt (Dannon Light & Fit)
1 1/2 cups skim milk, or soymilk

Combine in a blender. Makes 6 servings, although, I could drink the whole thing by myself.

Edible Cookie Dough

2010-04-01T09:34:00.001-07:00

1 c. butter
1 1/2 cups brown sugar
1 Tbsp. water
2 c. all purpose flour
salt
2 tsp. vanilla extract
3/4 c. chocolate chips

1. Assemble and premeasure the ingredients. Set the butter out to soften at room temperature.
2. Cut the butter into chunks (my favorite word). Place it and the brown sugar in the bowl of a stand mixer. Beat on medium until smooth and creamy.
3. Turn off the mixer. Add the flour, water and vanilla. Blend until mixed well. Add the chocolate chips while the mixer is running. Continue mixing 15 to 20 seconds until the chips are distributed throughout the dough.
4. Use a melon baller to portion the dough onto a parchment-lined cookie sheet. Place the dough balls in the freezer until firm. Store in resealable plastic bags and enjoy as a snack.
5. Make cookie dough ice cream (be still my heart) by blending a softened pint of good vanilla ice cream with 10 to 12 dough balls. Allow the dough to break up throughout the ice cream. Store the finished ice cream in the freezer.

Tips and Warnings:
- for a lighter flavor, use half brown sugar and half granulated sugar.
- this cookie dough is NOT suitable for baking. It does not contain all the ingredients necessary to produce a proper cookie.

Raspberry Blueberry Muffins

2010-03-15T14:51:00.001-07:00

These muffins are dangerously delicious. I highly advise using the foil muffin liners. Paper liners result in you having to lick half of the muffin out of the paper, and they're easier to enjoy all in one piece. Also, don't make them when you're home alone with children who won't eat them, because you will eat all of them.

2 C. brown sugar

3/4 C butter

6 egg whites

2 C vanilla yogurt

2 1/4 C flour

2 tsp baking powder

1 tsp baking soda

1 tsp salt

2 C oats

1 C blueberries (fresh or frozen)

1 C raspberries (fresh or frozen)

Preheat oven to 375.

Melt butter on stove and add brown sugar. Let cool.

Leave eggs out to room temperature. Mix whites until fluffy, then add to the butter mixture. Add yogurt. Combine dry ingredients, then add to wet mixture gradually. Stir in berries. Fill muffin tins 3/4 of the way, and sprinkle with sugar in the raw. Bake for 20 to 25 minutes.

Makes close to 3 dozen.

Corned Beef and Cabbage

2010-03-15T08:58:00.000-07:00

Just in time for St. Patrick's Day I am going to share three delicious ways to cook corned beef and cabbage.

1. Simmering Corned Beef Brisket*

1 Corned beef brisket, point cut (2-3 lbs.)

1 Head of Cabbage

2 lbs. red potatoes

Place corned beef brisket flat side down in a large pot. Cover with water. Most briskets will come with a small packet of seasonings. If yours doesn't, add 20 peppercorns and 2 bay leaves to the pot. Bring to a boil. Cover, reduce heat and simmer 2 1/2-3 hours or until meat easily separates.

During the last 15 minutes of cooking, add cabbage that has been quartered. (The whole head of cabbage probably won't fit into the pot.) When the meat is fully cooked, remove from water and let sit 15 minutes. Slice against the grain and serve.

Serve with boiled red potatoes, horseradish sauce, and/or spicy mustard.

2.Roasting Corned Beef Brisket

Place corded beef brisket in a roasting pan and cover with seasoning packet (or 20 peppercorns and 2 bay leaves). Cook at 350 for 1 hour per pound.

During the last 15 minutes of cooking, quarter the head of cabbage and place in a medium pot. Add a small amount of water and plenty of kosher salt. Steam until the smell of cabbage permiates the air.

Serve corned beef and cabbage with boiled red potatoes.

3. Mom's Cheap and Easy Corned Beef and Cabbage

This is the method we all grew up on and the one my kids prefer.

1 can of corned beef (Sounds gross, but isn't.), sliced

1 head of cabbage

2 lbs red potatoes

Place quartered red potatoes in the bottom of a large pot. Add kosher salt and cover with water. (Don't fill the whole pot with water, just enough to cover the potatoes.) If you have a steaming tray insert, add it here. Cover potatoes with layers of cabbage leaves. Top cabbage leaves with slices of canned corned beef. Cover and bring to a boil. Boil until the smell of cabbage permiates the room. By then, the cabbage should be a brighter green, and the potatoes should be cooked.

Remove the corned beef and place on a platter. Remove cabbage with a slotted spoon. Drain potatoes. Serve with butter and coarse ground pepper. Serves 4.

*I found that the first method made everything a bit slimy (which was perfect for my 10 month-old, but not for me). The kids still really liked it, but I would recommend one of the other two methods.

Ribbon Jello

2010-02-22T13:22:00.001-08:00

Or otherwise entitled "Takes all day to make Jell-O". Totally worth the effort. It's so pretty and so delicious. I've actually been looking for this recipe for a while, and was very excited to find it in a Mormon cookbook (of course).

6 or 7 packages of 3 oz. jell-o

1 pint of sour cream

Whipped topping for the top

Add 1 cup boiling water to 1 package of Jell-O in a small bowl; stir to dissolve. Pour half of Jello into a 9x13 clear pan and place on a level self in the refrigerator to chill. Set the small bowl with the other half of the dissolved Jell-O into a larger bowl of ice. (I just added one ice cube to it while the first half set). When the layer has set in the pan, the icy jell-o will be syrupy (it doesn't take long since quantities are small). Add a heaping tablespoon of sour cream to the Jell-O on ice, (I forgot the ice sometimes and it still worked), and mix until smooth. Pour this over the clear set jell-o. Return to refrigerator; when set, repeat using contrasting color of Jell-O. The book says that green is a good color to start with.

When you're all done with that, cover with a layer of whipped topping.

Cut in squares and serve. Keep it chilled.

Note: Each layer should be set only enough to hold the next layer. If set too hard, the layers will not bond well and may slip when served.

Another Note: I went to church between layers and they bonded fine. I'm just writing what's in the book.

Fantastic Salmon

2010-02-15T20:48:00.000-08:00

Salmon

Pesto (the kind from Costco is what I used and it was so good)

Chive and Onion Cream Cheese

Red Onion

A few fresh Mushrooms

Cajun Spice

Lay the fish on aluminum foil on a cookie sheet. Use enough foil to wrap the fish before putting in the oven.

Cut 2 long slits in the salmon (the length of the fish), cutting about half way into the fish.

Stuff the cuts with the cream cheese.

Smother the whole fish with pesto. Be generous.

Lay slices of onion on top and throw some mushrooms on it.

Sprinkle with Cajun spice

Wrap the whole thing in foil and bake for 1 1/2 hours at 350.

It's great served with seasoned rice or a risotto.

Mom's Birthday Quiche Lorraine

2010-02-05T15:19:00.000-08:00

My cousin, Koryn, made an amazing pork dish for Christmas and when I asked her where she got the recipe she bore testimony of America's Test Kitchen and the books that have come of that PBS show. The next time I was in a book store, a magazine size version of ATK caught my eye. Then, through some ridiculous twists and turns, I ended up needing a recipe for quiche for Mom's birthday party last week. What says happy birthday better than quiche?! Seriously, though, quiche is romantic because it's French and it has stinky cheese in it. Make it for someone you love for Valentine's Day!

Crust:
1 c. unbleached all-purpose flour
1/2 c. Parmesan cheese, grated
1/4 tsp. salt
6 T. unsalted butter, softened
2 oz. cream cheese, softened

Custard and Topping:
5 slices bacon, chopped fine
3/4 c. half-and-half
3/4 c. sour cream
2 large eggs plus 1 large yolk
1/4 tsp. salt
1/4 tsp. pepper
Pinch nutmeg
1/2 c. Gruyere, finely shredded

Preheat oven to 375 degrees.

For the crust, whisk flour, Parmesan and salt together in a bowl. In a large, separate bowl beat the butter and cream cheese with an electric mixer on medium-high speed until smooth and creamy (about 1 minute). Reduce speed to low and add the flour mixture. Mix the dough until the dough forms large clumps. Flatten the dough into a 6-inch disk and transfer it to a 9-inch pie plate.

Press the dough evenly onto the bottom and up the sides of the pie plate. Refrigerate the dough for 20 minutes, then transfer it to the freezer until it's firm (about 10 minutes). (Once the dough is pressed into the pie pan, it can be covered with plastic wrap and refrigerated for up to 2 days.)

Spray two 12-inch square pieces of foil lightly with cooking spray and place them greased-side down on the chilled pie shell. Fill with pie weights and fold the excess foil over the edges of the dough. Bake until the surface of the dough no longer looks wet, 15 to 20 minutes. Carefully remove the foil and weights and continue to bake for about 5 more minutes - until the crust is brown. Transfer to a wire rack and cool for about 15 minutes.

For the custard and topping, cook bacon until crisp and transfer to a paper towel lined plate. (We did this step the day before and it saved us a lot of grief on the day of the party.) Whisk the half-and-half, sour cream, eggs, yolk, salt, pepper, nutmeg, Gruyere, and three-quarters of the bacon together in a large bowl.

Pour the custard mixture into the warm pie shell and bake until the crust is golden and the custard is set around the edges, about 25 minutes. Sprinkle remaining bacon over the surface of the quich and continue baking until the center of the quiche is barely set, 5 to 10 minutes. Cool on a wire rack.

The quiche can be refrigerated in an airtight container or covered in plastic wrap for up to 3 days. We served this cold at Mom's party and everyone seemed to enjoy it. David thought it was too salty, but that would be an easy thing to control. :)

Stir-fry Sauce

2010-01-27T13:33:00.000-08:00

Melissa requested this recipe. Either she didn't remember that I made stir-fry all the time, or she didn't like mine, but here it is.

Stir 2 Tablespoons cornstarch into 1 Cup cold water in medium bowl. Stir 1 tsp. bouillion granules (chicken for chicken stir-fry, beef for beef stir-fry, your choice for pork stir-fry) into 1 Cup hot water in measuring cup. Let it dissolve while you add 2-4 Tablespoons soy sauce, 1/2 teaspoon ground ginger (or grate fresh if you use that), and a shake or two of pepper to cornstarch mixture. Add bouillion and hot water. Pour over stir-fry a few minutes before the meat and veggies are done cooking and cook til thick.

Fried Rice

2010-01-27T08:33:00.000-08:00

I heart Chinese food, but I don't heart paying for it. When I was a newlywed I decided I wanted to make some authentic Chinese food, so I called my brother-in-law (who went on a Chinese-speaking mission) and asked for a recipe for fried rice. His response began, "Fried rice is just that: fried rice." Thank you, sir. His "recipe" consisted of "sometimes adding" bla bla bla and adding such and such "to taste." I don't like recipes like that. I need specifics and lots of them.

Last week I decided I have eaten enough fried rice to know what it should taste like, so I put some things together and it turned out perfectly! Here is my specific recipe for fried rice:

2 cups cooked white rice (preferrably cold)
1 garlic clove, minced
2 green onions, diced
1 cup frozen mixed vegetables (carrots, peas, and corn)
1 T soy sauce
1 egg
1-2 T oil

Heat oil in large skillet or wok (enough to cover the bottom). Add green onions and garlic and saute just until fragrant. Add rice and stir until rice has a brown coating. Add frozen veggies and soy sauce, stirring constantly. When vegetables are no longer frozen, add the egg. Continue to stir until the egg is cooked.

Variations:
Add diced ham with egg and you have Ham Fried Rice.
Add cocktail shrimp after the egg and you have Shrimp Fried Rice.

Speaking of Chinese food, does anyone have a good recipe for stir fry sauce? I always just buy a seasoning packet, but I'm sure there's a better way.

Hazelnut Tea Cookies

2010-01-26T10:15:00.000-08:00

Remember a few months ago when I said I would post this recipe if the cookies were any good? They were fantastic. We ate them until they were gone and we were happy. Here's the recipe:

2 c. all-purpose flour

1/2 tsp. table salt

2 sticks butter, softened

1 c. powdered sugar, plus additional for coating

1 T. vanilla extract

1 3/4 c. hazelnuts, toasted and finely chopped

Heat oven to 325 degrees.

Combine flour and salt in a medium bowl and whisk until aerated and evenly combined: set aside.

Place butter in the bowl of a stand mixer using the paddle attachment and beat on medium speed until light and fluffy, about 3 minutes. Add sugar and vanilla and continue to mix until whipped and light, about 2 more minutes.

Add half of the nuts and mix until evenly incorporated and nuts are broken up, about 1 minute. Add flour and mix until well combined, about 1 minute. Remove bowl from mixer and stir in remaining nuts.

Shape dough into 1 Tablespoon balls and place on baking sheets, spaced at least 1 inch apart. Bake, rotating pans halfway through, until underside of cookies are brown, about 25 minutes. Remove from oven and let cool 5 minutes on baking sheets.

Place some powdered sugar in a medium bowl. Once the cookies have cooled, roll them in powdered sugar until just coated and tap off the excess. Let cool completely and recoat in powdered sugar, tapping off excess sugar, before serving.

All-Day Stew

2010-01-03T19:44:00.000-08:00

Makenzie has been begging me for this recipe. I had to resort to it for a busy Sunday dinner in December, but it tasted fabulous - probably because I used the holiday china. Or that we were really hungry. Actually, I use this often and love it because I can get it going in the morning and it's ready by dinner time.
All-Day Stew (from the Whiteley cookbook)
2 lbs. stew meat (cut into small chunks)
1 small onion, chopped
6 carrots, peeled and sliced
1 c. celery, chopped
5 large potatoes, cut into chunks
2 (8 oz.) cans tomato sauce
1 c. water
1 c. beef broth
salt to taste
1/4 tsp. pepper
1 can cut green beans
Combine all the ingredients except the beans in a crock-pot and cook on med. setting for 7-8 hours. Add the beans 1/2 hour before serving.

Ham & Bean Soup

2010-01-01T15:16:00.000-08:00

Have you ever realized you have a tradition and you didn't know it? This morning Brian called his mother to ask for the recipe for Ham & Bean Soup. We make it at least once a year - usually around the holidays because that's when we have a ham bone. The call to Brian's Mom is part of our ritual. First we look for the hand written recipe in the pockets of all my cookbook covers and in the random accordion files of recipes I've collected. (We found some coupons from 1999 in one file folder. Just missed those deals...) No matter where you're from, this soup makes you feel like you've gone home. Ahhhhh! And it's so simple.

1 lb. navy beans

6 peppercorns (if you're Brian, put in 7 and forget you did - fun for the whole family!)

1 onion, diced

1 bay leaf

1 tsp. salt

1 ham bone (and any leftover meat still on the bone)

DIRECTIONS:

Soak beans 6 to 8 hours in two quarts of cold water.

OR

Bring beans to a boil in two quarts of water. Boil one minute. Remove from heat and let the beans sit in the water for 45 minutes. (Whichever method you choose, do not drain the beans. DO NOT SEEK THE TREASURE. Hahahaha!)

Add bay leaf, peppercorns, and ham bone to beans and simmer on low heat, covered, for three and a half hours. Remove ham bone(s), bay leaf, and peppercorns. Add onion and any meat from the ham bone. Simmer on low, covered, for another half hour.

Sweet Potato Fries

2009-11-22T18:31:00.000-08:00

I discovered the fry cutter feature on my food processor this week. You can do this without it, but it was more fun to eat them in fry form.

2 sweet potatoes will easily feed 4 people

cut them up as close to fry size as possible, lightly coat with olive oil and add kosher salt to taste.

Spread them out evenly on a foil lined cookie sheet and bake at 400 degrees for at least 20 minutes, maybe longer.

The dip is important because it's the best.

Take a ranch dip packet and add it to sour cream, then add a hint of bbq sauce.

Funeral Potatoes

2009-11-18T13:30:00.000-08:00

We called these "Yellow Potatoes" at our house growing up. My husband's family called them "Sunny Potatoes." I've mostly heard them referred to as "Funeral Potatoes." Every time there is a funeral at the church, the lunch afterward consists of ham, these potatoes, green beans, and rolls. I don't know where that started, but it is so. When did all the ladies learn to make this dish? Is it one of those things like roast chicken that grandmas just think everyone knows how to make?

(A word of warning: You will want to eat more of these than you should. After your first helping, sit back a moment, talk to the people around you, reflect on the meaning of life. If you dive into the second helping without doing that, you will feel like you've eaten a pound of concrete approximately 10 minutes after consuming the second helping.)

3 lbs. potatoes (I used Yukon Gold because I have 50 lbs. of Yukon Gold potatoes)

1 can cream of chicken soup

1/4 c. melted margarine

2 green onion, diced

1 soup can milk (I used more than that... and also 1/4 cup cream)

1 c. grated cheddar cheese (plus more to sprinkle on top)

1 pint sour cream

Boil potatoes and let cool.

In a medium sauce pan melt margarine. Add cream of chicken soup and milk (and cream, if you're cool like me). Heat on medium until combined, then add one cup of cheese. Stir until cheese is melted, then add sour cream and chopped green onions. Stir constantly until the mixture is warm and smooth. Do not let it boil. Big mistake, letting it boil.

Grate potatoes into a 9x13-inch casserole dish. Or have a big strong man do it.

Pour cheese sauce over grated potatoes, but don't mix.

Bake for 30 minutes in a 350 degree oven, covered. Take tin foil off, sprinkle with cheese, and cook for another 20 to 30 minutes.

There is no picture of the final product because we took it (two pans full) to a family party where it was eaten. Every single bite. And we weren't even the only ones who brought this dish!

Pumpkin Cinnamon Rolls

2009-11-17T13:02:00.000-08:00

Another magazine find. As I was making this, I told David that these were going to be the best things I've ever made; and they were.

Dough

1/4 c warm water

2 1/2 t. yeast

1 t. sugar

1/2 c milk

2 eggs

1 c canned pumpkin puree

1/3 c margarine, melted

1/2 c sugar

1/2 t. nutmeg

1/4 t. cloves

1 t. salt

5-6 c flour

Filling

2/3 c canned pumpkin puree

1/2 c butter, room temp.

1 c packed brown sugar

2 T cinnamon

Cream Cheese Icing

4 oz. cream cheese, room temp.

3 T. butter

1/2 t. vanilla

2-2 1/2 c powdered sugar

Directions

1. Combine warm water, yeast and teaspoon of sugar in small bowl. Stir until yeast is dissolved. Let stand until froth doubles.

2. In mixer, combine milk, eggs, pumpkin, margarine, the 1/2 cup sugar, nutmeg, cloves and salt. Mix until smooth.

3. Add 4 cups flour to mixing bowl. Pour frothed yeast mixture on top of flour. Knead about five munutes, adding the rest of the flour 1/2 c. at a time. Dough should be smooth and moist, but not sticky.

4. Spray a bowl with non-stick cooking spray. Place dough in bowl. Cover with wet towel or plastic wrap that is sprayed with non-stick cooking spray. Allow to rise until doubled, about 1 hour.

5. While dough is rising, prepare filling. Place room temperature butter and pumpkin puree in small bowl. Using electric mixer, beat until mixture is smooth. In another small bowl, combine brown sugar and cinnamon.

6. pour dough out on slightly floured surface. Roll into a rectangle, dough should be about 1/4 inch thick. Spread the pumpkin/butter mixture over rectangle. Next, evenly spread the sugar/cinnamon mixture on top, slightly pressing it into the dough.

7. Roll up long side of dough, forming long tube. Cut tube with sharp knife about every 2 inches, making 12 rolls. Place rolls in lightly greased 9x13 baking pan. Cover and let rise until nearly doubled, about 30 minutes.

8. Preheat oven to 400 degrees.

9. Bake rolls in oven until golden brown, about 15-20 minutes. While rolls are baking, beat together cream cheese, butter, powdered sugar and vanilla to make the frosting. Spread on warm rolls.

Now you all have to make them because this took forever for me to type.

Sugar Cookies

2009-11-14T10:39:00.001-08:00

I've been on a quest this fall to find a most excellent sugar cookie recipe. A magazine came in the mail with a recipe claiming that these cookies won a blind folded taste test every time.
I tried them and they are indeed amazing. This is now my staple sugar cookie recipe.

1/2 c. butter
1 c. sugar
2 eggs
1 T. milk
2 t. vanilla
3 c. flour
1 t. baking powder
pinch of salt

In a large bowl, cram together butter, sugar, eggs, milk and vanilla.

Combine dry ingredients in a separate bowl.

Add dry mixture to wet ingredients in thirds, beating in between.

Chill for 1 hour.

Roll dough out on a lightly floured surface and cut into shapes. (I prefered it a little thicker than thin. Thin is crispy, thick was more chewy and cakey.)

Place on a greased cookie sheet and bake at 350 for 8-10 minutes. Do not over bake!

Frosting:
1/2 c butter (softened)
1 t. vanilla
3 T milk
4-5 c. powdered sugar

Cream butter, vanilla and milk together, and gradually add the powdered sugar while mixing until you have a stiff but creamy frosting.

Holiday Cookies!

2009-11-14T08:14:00.000-08:00

Every year (okay, for the last two or three years) the Food Network has sent me recipes for 12 cookies at the beginning of the holiday season. I tried to build a bandwagon one year and I had Mom and Makenzie come over for a cookie-making day. That was fun, right? I've looked through the recipes for the 2009 cookies (they have short videos SHOWING us how to make the cookies - huzzah!) and decided that this year I'm adding Hazelnut Tea Cookies (secretly Mexican Wedding Cookies only with hazelnuts - remember back in 2004 when Katy was all about some hazelnuts?) to my repertoire. If it goes well, I'll post the recipe. If you'd like to have a cookie day before the Christmas season gets to be too much and you don't feel like baking anymore, click on the links.
In 2007 we made Jam Thumbprints. They tasted wonderful, but I have a problem using my Prize-Winning Raspberry Jam for cookies. Then again, someone could be using my jam as salsa with his tortilla chips.
Have a Cookie Day! Post your recipes! We totally need more treat recipes on this blog.

Comfort Food: Grandma Carol's Scalloped Potatoes

2009-11-05T16:04:00.001-08:00

Do you all make this all the time? I do. It's one of my favorite dishes to bring to new moms. Everyone can die of a heart attack of not surprise that I've added cream where Grandma used canned milk. Whatever. :)

(I came across this random photo of Grandma and Grandpa. Don't they look delighted about those homemade pillows? Grandma was such a classy dresser.)

4 to 5 Yukon Gold potatoes (of course you can use russets or even red ones or white ones - Yukon Gold are my faves)

1 small onion, sliced

1 10-oz. can cream of mushroom soup

1/2 c. milk

3/4 c. cream

Cheddar cheese

Salt

Pepper

Butter a 9x13-inch casserole dish. Slice potatoes as thinly as you can and make one layer of them in the casserole dish. Sprinkle salt and pepper on the layer and add a few onion slices. Repeat the layers (adding the salt, pepper, and onion on top of the potato slices each time).

Mix soup, milk, and cream (add more or less cream depending on how juicy you like it) and pour over layered potatoes. Cover with tin foil and bake at 350 degrees for one hour. Uncover and top with cheddar cheese. Bake for 30 more minutes. (Why must all comfort food take so long to cook?)

Apple Cider Doughnuts

2009-11-01T15:14:00.000-08:00

I was so excited to find this recipe! Hearing Jen talk about the cider doughnuts on Vermont apple farms always made me drool. I didn't have a doughnut cutter so I used a biscuit cutter. I also fried the scraps, which reminded me of Mom's homemade scones in Oakley. Where's that recipe, eh?

2 red apples such as Cortland or McIntosh
2 1/2 cups apple cider
3 1/2 cups all-purpose flour
4 teaspoons baking powder
1/4 teaspoon baking soda
3 1/2 teaspoons ground cinnamon
1 teaspoon salt
1/4 teaspoon nutmeg
1 2/3 cup granulated sugar
3 TBS vegetable shortening
1 egg
1 egg yolk
1/4 cup buttermilk
1 teaspoon vanilla
1/4 cup powdered sugar
Vegetable oil for frying

1. Core and coarsely chop the apples (do not peel). Combine with 1 1/2 cups cider in a medium saucepan over medium heat; cover and cook until softened, about 8 minutes. Uncover and continue cooking until the apples are tender and the cider is almost completely reduced, about 5 minutes. Puree with an immersion blender or in a food processor or a Magic Bullet until smooth. Measure the sauce; you should have 1 cup. (Boil to reduce further, if necessary.) Let cool slightly.
2. Whisk the flour, baking powder, baking soda, 1 1/2 teaspoons cinnamon, salt and nutmeg in a medium bowl.
3. Beat 2/3 cup granulated sugar and the shortening in another bowl with a mixer on medium speed until sandy. Beat in the egg and yolk, then gradually mix in the applesauce, scraping the bowl. Beat in half of the flour mixture, then the buttermilk and vanilla, and then the remaining flour mixture. Mix to make a sticky dough; do not overmix!
4. Scrape the dough onto a lightly floured sheet of parchment paper and pat into a 7-by-11-inch rectangle, about 1/2 inch thick. Cover with plastic wrap and refrigerate for at least 2 hours or overnight.
5. Meanwhile, make the glaze; Simmer the remaining 1 cup cider in a small saucepan over medium heat until reduced to 1/4 cup. Whisk the powdered sugar until smooth and glossy, then set aside. Mix the remaining 1 cup granulated sugar and 2 teaspoons cinnamon in a shallow bowl; set aside for the topping.
6. Heat 2 inches of vegetable oil in a large heavy-bottomed pot over medium-high heat until a deep-fry thermometer registers 350 degrees. Line a baking sheet with paper towels. Cut the chilled dough into 12 rounds, using a floured biscuit or doughnut cutter. Slip 2-3 doughnuts at a time into the hot oil and fry until golden brown, 1-2 minutes on each side, adjusting the heat as needed. Transfer to the paper towels to drain.
7. Dip one side of each doughnut in the cider glaze, letting the excess drip off; dip just the glazed side in the cinnamon-sugar, if desired. Serve warm.

Chocolate-Spot Cookies

2009-11-01T15:02:00.000-08:00

This recipe comes from a Martha Stewart Halloween magazine from 2004. I love, love, love these! I have made them every Halloween and Christmas since I got the magazine. Other brownie-like cookies with M&M's have tried and failed! These are just delicious. Sometimes I make a batch and save about 1cup of the dough in a small container in the fridge, then every once in a while I'll get a spoon and eat a bite of it. That lasts a few days. And yes, I know it's wrong, but I still do it. Neener, neener.

1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 tsp baking soda
1/4 tsp salt
12 TBS (1 1/2 sticks) unsalted butter, softened
1 1/2 cups sugar
2 large eggs
1 1/2 tsp vanilla extract
1 1/4 cups Halloween-colored M&M's

1. Preheat oven to 350 degrees. Sift flour, cocoa, baking soda and salt together into a large bowl.
2. Put butter and sugar into the bowl of an electric mixer fitted with the paddle attachment; beat on medium speed until pale and fluffy, about 2 minutes. Beat in eggs, one at a time. Beat in vanilla. Reduce speed to low, beat in flour mixture. Stir in 1 cup candies.
3. Drop dough by the tablespoon onto baking sheets about 2 inches apart. Press remaining 1/4 cup candies into tops of cookies.
4. Bake cookies 8-10 minutes.

Corn Bread Actually

2009-10-28T10:37:00.000-07:00

This corn bread is actually bread- not the crumbly cake thing that calls itself cornbread. This is light and delicious and perfect for toast and sandwiches. A most exciting find from an artisan bread cookbook:

1 1/2 c unbleached bread flour
1 1/2 tsp instant yeast
1/4 c. lukewarm water

Combine flour and yeast in a large bowl, then beat in the water. This will be a gloppy batter. Cover tightly and ferment until it is very bubbly and well risen- up to two hours.

2/3 c. lukewarm water
2 1/2 c. unbleached bread flour
1 c. plus 2 Tb cornmeal
3/4 c. fresh corn kernels (about 1 large ear)
2 large eggs plus 1 for glaze)
2 Tb honey
1 1/2 Tb vegetable or olive oil
1 Tb salt

Add the water to the yeast mixture. Then add the flour, cornmeal, corn, 2 eggs, honey, and oil. Knead about five minutes with dough hooks in a bread mixer. Add the salt and knead 3 more minutes.
This is a soft, sticky dough.
Don't be afraid of the corn kernels! They will completely blend into the dough and you will never see them. And if you do, be happy.

Let dough rise for up to 2 hours.

Grease to bread pans. Shape two loaves. Cover and rise again for up to 2 hours.

Preheat oven to 350 degrees. Beat remaining egg until blended and brush the tops of the loaves with it. Bake breads on the bottom rack of your oven for 30 minutes, rotate and cook 30 minutes more. Remove the breads from the pans right out of the oven and cool on a rack.

Apple Crisp

2009-10-14T14:39:00.001-07:00

They were handing out samples of this with the recipe all typed up for you at Macy's. I heart Macy's so much. It's the best grocery store I've ever been to. I'm sure we all have apple crisp recipes, but it's always fun to try another, I guess. Also, David says I don't post enough recipes, so here it is.
Mix together:
10 cups of apples, peeled, cored, and sliced
1 cup of white sugar
1 Tbsp all-purpose flour
1 tsp ground cinnamon

Mix separately:
1 cup quick cooking oats
1 cup all-purpose flour
1 cup packed brown sugar
1/4 tsp baking powder
1/4 tsp baking soda
1/2 cup melted butter.

Crumble oat mixture evenly over apple mixture in a 9 x 13 dish.
Bake at 350 degrees for about 45 minutes.

Pumpkin Dip

2009-10-13T17:06:00.000-07:00

Doesn't that sound gross? And yet, it's delicious. My friend, Megan, brought this to Quilt Night and I'm in love. It's like eating a bite of pumpkin pie, only there is dipping involved. DIPPING! And how else are you going to eat gingersnaps? Plain?! Remember Grandma Carol always had gingersnaps and Nilla wafers? I never ever chose the gingersnaps.

So, add this to your holiday dip repertoire. The flower-shaped gingersnaps come in a package of 2500 at Costco, but you might be able to find plainer ones elsewhere. (Also, Mom, this is a recipe from Penny C.)

12 oz. Cool Whip
8 oz. cream cheese, softened
8 oz. powdered sugar
8 oz. pumpkin
1 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. cloves

Put everything but Cool Whip in a bowl and mix it together well. Fold in Cool Whip. Chill for a few hours. Serve with gingersnaps.

Mexican Chicken Corn Chowder

2009-10-04T15:28:00.000-07:00

This is one of the three soups we tried out at Girl's Night (during the Priesthood Session of Conference). I forgot the tomatoes even though there was a box of tomatoes in my kitchen. Whatever - it was still the most delicious, cheesy, chicken-y bowl I've had in a long long time. Sigh. (The mini corn muffins are courtesy of the Marie Callender's Corn Bread Mix. Just do what Sister Callender says and everything will turn out fine.)

1 1/2 lb. chicken breasts

1 1/2 c. chopped onion

1-2 garlic cloves (or 1 tsp. minced)

3 T. butter

2 chicken bullion cubes

1 c. hot water

1 tsp. cumin

2 c. half-and-half

2 c. shredded Monterey-jack cheese

1 can creamed corn

1 can (4 oz.) green chiles, drained

1 med. tomato, chopped

Cut and cube chicken. Brown with onion, garlic, and butter.

In a separate pan, dissolve bullion cubes in hot water. Add cumin, bring to a boil, then reduce heat. Cover and simmer 5 minutes.

In 3 qt. pan, add bullion mixture, chicken, and rest of ingredients (except tomatoes) Add shredded cheese after all mixed together. Cook and stir until cheese is melted. Add tomatoes.

Easy Crock-pot chicken

2009-09-27T19:26:00.000-07:00

i don't have any beautiful before and after pictures of this dish, nor do i have any pictures of my beautiful children helping with this offering. it is simply something in threw in the pot and had savory results.

take a crock-pot

throw in a cube of butter

pick some fresh basil off your bush and throw it into the pot

cut of some garlic cloves (you can pick how many you want to throw)

you can now throw in boneless, skinless pieces of chicken or a whole fryer, turn the pot on high and leave for 5-7 hours.

Raspberry Jam

2009-08-06T09:36:00.000-07:00

Raspberry jam has become a tradition in my house. Every year we take a family vacation to Bear Lake with Brian's family and I buy two or three flats of raspberries while we're there. Sometimes we are there too early or too late - I admit to making a few special trips to get the raspberries. Very special since it takes over three hours to get there. This year I came home with three flats and I got some serious help from my friend, Kristi, yesterday to make 31 bottles of beautiful jam. I use the recipe in the package of pectin, so no big secrets there. I do have a few hints, though...

1. One "flat" of raspberries makes between 10 and 12 half-pint bottles of jam, usually with a few berries left over.

2. Do not wash the raspberries. The water gets trapped inside the berry and makes your jam runny. I go through each berry and check for stems and bugs, but no washing.

3. Raspberries (and blackberries) are seedy little suckers, so I like to strain at least half of the 6 cups of berries. This year I found a jelly bag that worked really well, but cheesecloth works great, too. Get your grip muscles ready - it's a lot of work.

4. I use MCP pectin. It's in the SureJell (sp?) family, but I've found it to set up the best out of all the pectins I've tried. It could have something to do with MCP calling for more sugar than the rest of them. Whatever.

5. Speaking of sugar, I use C & H cane sugar instead of beet sugar. I don't understand how or why, but cane sugar is supposed to be better for your body? All those raving psychos at the state fair say it's the best, too. (I can call them that because I'm a State Fair Champion.)

I think that's all I do that isn't in the directions. Obviously I like to get the best raspberries and make the jam as soon as I possibly can. This year the raspberries were picked on Tuesday morning and they were jam by Wednesday morning. Ta da! Nothing is more satisfying than having 31 bottles of beautiful jam sitting on the counter after a long day of making it. Give it a try! Maybe you can be a State Fair Champion this year, too!

Yes, Another Pizza Recipe

2009-07-29T19:22:00.000-07:00

I know, I know! I already submitted a pizza recipe, but this is better. The sauce is amazing and the crust is perfect. Just try it, okay.

Pizza Dough

Combine:

2 tsp active dry yeast

1 tsp sugar

1/2 tsp salt

1 Tbsp olive oil

1/2 c. water

Set aside for around 10 minutes or until frothy.

Add:

1 1/2 cups flour

(The directions say to make a well in the center of the mixture and stuff, but I just add it gradually in my Bosch. I usually end up adding a little more water.)

Knead until smooth and elastic. (Or let the machine knead it for a couple of minutes.)

Place the dough in a large, slightly oiled bowl. Cover and let rise for at least 30 minutes.

Pizza Sauce

1/4 cup extra-virgin olive oil

2 cloves garlic, minced

12 Roma tomatoes, peeled, seeded, and chopped or 1 large can chopped tomatoes with their juices. (NOTE: I have tried this with fresh tomatoes, canned diced tomatoes, crushed tomatoes, and petite diced tomatoes. The petite diced tomatoes tasted the best.)

1 tsp. dried basil

salt and freshly ground pepper

In a large frying pan over medium heat, warm olive oil. Add the garlic and saute for a few seconds just until fragrant. Add tomatoes and cook, stirring frequently for about 10 minutes.

Add the basil, season to taste with salt and pepper and raise the heat to medium-high. Cook until sauce thickens (15-20 minutes).

Use immediately or refrigerate for up to two days.

Create pizza using dough, sauce, and your favorite toppings. (Fun moms let their kids make their own pizzas. )

Cook at 450 degrees for 10 minutes.

Strawberry Shortcake... Pretty Little Miss

2009-06-23T11:14:00.000-07:00

What else are you going to do with that giant thing of strawberries from Costco that will go bad before you can eat them all? COME ON! This is so good. You could secretly eat just the frosting with some strawberries. MMMMMMMmmmmmm. (I included this photo so you would be sure to know how thick the frosting needs to be.)

1 white cake mix

8 oz. cream cheese

8 oz. Cool Whip

1 T. milk

2 c. powdered sugar

2 pkgs. Strawberry Danish Dessert

2 10-oz. pkgs. strawberries cut into thirds

Prepare cake as directed. Cool completely.

Beat together softened cream cheese, Cool Whip, and powdered sugar. Frost cooled cake and refrigerate. Prepare Danish Dessert using the fruit sauce directions. Add strawberries. Top individual pieces of cake with strawberry mixture right before serving.

HAWAIIAN LUAU!!!

2009-06-09T20:54:00.000-07:00

I've tried one or two recipes from Sunset Magazine before, but never an entire meal at once. Everything in their Hawaiian luau from the June issue sounded SO GOOD that I decided it had to be done. (Everything except the shrimp - which sounded really good, but Brian is allergic to shell fish. Not worth it.) The pork sandwiches were AWESOME. I'm surprised I'm not still at the table eating one right now. The salad (and especially the vinaigrette) was delightful - even without the $14 vanilla bean (never). We'll find out tomorrow if the dip is good since I need to read directions more carefully. We substituted Lipton Onion Dip with Maui Onion Kettle Chips. Yum. Seriously, why am I not still eating? I'm only putting the pork sandwich recipe in here because it's SO LONG and I'm tired and fat from eating. If you want the other recipes, go to the link at the beginning of this paragraph. ENJOY!

Char Siu-Glazed Pork and Pineapple Buns

1/4 c. salt
1/4 c. light brown sugar
1 T. vanilla extract
2 pork tenderloins (the real skinny kind - about a pound each)

1/2 c. ketchup
1/2 c. hoisin sauce (I found it near the soy sauce)
2 T. toasted sesame oil
2 T. minced garlic
2 T. ground ginger
2 T. soy sauce

12 slices peeled and cored fresh pineapple
24 sweet rolls (we used Costco dinner rolls - perfect size)
1 c. cilantro sprigs

In a large saucepan, bring 3 1/2 cups water to a boil. Stir in salt, brown sugar, and vanilla. Chill until cool.

Put pork in a Zip-lock bag, then in a 9"x13" pan. Chill for at least 3 hours and up to 12.

Make char siu glaze: In a small bowl, mix together ketchup, hoisin, sesame oil, garlic, ginger, and soy sauce. Pour half of the sauce into another small bowl.

Prepare grill for indirect medium heat (350-450 degrees). Lay pork over indirect-heat area and cook, covered, until meat reaches 135 degrees on a meat thermometer (about 15-20 minutes). Brush one bowl of glaze over pork, saving 2 tablespoons for the pineapple. Cook pork, turning occasionally, until glaze has caramelized slightly and meat thermometer reaches 145 degrees (5 to 10 more minutes). Transfer pork to a cutting board, tent with foil, and let rest 15 minutes.

Lay pineapple slices on direct-heat area of grill, brush with glaze, and cook, turning once (about 4 minutes per side).
Cut pork into 1/2 inch slices. Fill each roll with a piece of pork, grilled pineapple and a sprig of cilantro.

Brine and char siu glaze can be made a day ahead of time.

Super Easy Pizza Crust

2009-06-08T09:06:00.000-07:00

my friend shelby condon gave me this recipe. she made it for us when we stayed at her house. she claimed it didn't need to rise and could be done in 15 min. i liked the sound of that and asked for the recipe.

2-2 1/2 C. Bread Flour

1 T. yeast

1 T. sugar

1/2 tsp. salt

Mix together; set aside

1 C. water

1 T. olive oil

Heat in microwave for 1 minute; add to flour mixture

mix in stand mixer with dough hook for 5 minutes; let rise for 15 minutes in warm spot.

bake at 475 degrees for 12 minutes or until golden brown.

Chocolate Cake: Variation on a theme

2009-06-08T09:01:00.000-07:00

Chocolate Cake

1 package devil's food cake mix

1 small package chocolate instant pudding mix

4 large eggs

1 C. sour cream

1/2 C. warm water

1/2 C. canola oil

TWIST: i added some semi-sweet chocolate chunks. it made this killer recipe into an even more killer recipe.

Bake at 350 degrees for 17-20 minutes or longer if the dish is a bigger size.

i made this into cupcakes with some cream cheese frosting. they absolutely made our memorial day feast into a party.

A little help here

2009-05-29T21:54:00.000-07:00

Will someone please post something that my child will eat for dinner?! I need help.

Oven Roasted Potatoes

2009-05-18T12:30:00.000-07:00

I love this side dish with just about anything. The only bad part is that it heats up the house, so you may want to eat outside after you make them.

6-10 potatoes (red, white, or Yukon gold), cut into 1/2"-1" cubes
1/4 c. butter, melted (you can use olive oil instead)
1 T. lemon juice
2-ish sprigs of rosemary
Ground pepper
Salt

Preheat oven to 450 degrees. Line a large cookie sheet with foil. Melt butter in a mixing bowl (in the microwave). Add lemon juice, rosemary, salt, and pepper to the melted butter. Toss cubed potatoes in the butter/lemon juice. Remove the potatoes from the mixing bowl (I use tongs) and spread them on the lined cookie sheet in one layer. When you've filled up the cookie sheet, place in the oven for 30 minutes. The potatoes should be a little browned when you take them out. (Don't let them sit for too long before serving because they'll get soggy. Still good, but soggy.)

20 Clove Garlic Chicken for Crock Pot

2009-05-14T20:15:00.000-07:00

Secretly I haven't made this yet, but I found it and want to put it somewhere safe. It's on the menu for next week. It looks amazingly wonderful and easy.
It calls for 3-4 lbs of chicken parts and the use of a 6 qt. crock pot, which I don't have. Nor do I have an army to feed, so I will be using less but posting the recipe as I found it. And we're all glad to know that, aren't we?

3-4 lbs. chicken parts
1 large onion, sliced
1 Tbsp olive oil
2 tsp Kosher salt
2 tsp paprika
1 tsp pepper
20 cloves of garlic, peeled, but intact

Place sliced onions at the bottom of pot. In a bowl, toss chicken with all other ingredients and pour over onions. Do not add water. Cook on low for 6-8 hours, or on high for 4-6 hours.

Lemon Bars

2009-05-09T18:13:00.000-07:00

Kenzie left a desperate-sounding message on our answering machine saying she NEEDED the recipe for lemon bars, so here it is for when the next craving strikes.

Lemon Bars
1 cup soft butter or margarine (butter, of course!)
1/2 cup powdered sugar
2 cups flour
Cream butter and sugar; add flour. Mixture should be pea-sized gravel looking for easiest spreading. Spread in 10x15 pan and pat down. Bake at 325 degrees for 15-20 minutes (until edges start to brown). While crust is baking, prepare next layer:
4 eggs
2 cups sugar
4 T. flour
4 T. lemon juice
Grated rind of 1 lemon
Beat eggs til foamy, then add sugar, flour, lemonjuice and rind. Mix well and pour over hot crust after it comes from oven. Now bake for 15-20 minutes at 325 degrees. Remove from overn and sprinkle with powdered sugar (I put powdered sugar in a small strainer to sprinkle over the top). Cool slightly before cutting.
You can do half the recipe in an 8x8 pan, but it's never enough. Also, this crust works for raspberry bars, putting thinned raspberry jam over the crust and sprinkling some of the crust mixture over the jam.

Sweet Roast

2009-05-06T18:29:00.000-07:00

They were passing this out as samples at Macey's the other day, along with the recipe. It is so delicious. It's actually called Sweet Meat Salad and served with beans, cheese, lettuce, tomato, taco stuff. It's great meat without all the fixings, too.

1 Cross rib roast
1 16 oz. bottle of salsa
1/2 c. brown sugar

That's it. It sounds gross, but it's so good. David and I agree that it could be sweeter
Cook in the crock pot on low for 4 hours or until shreddable.

Lemon Oat Struesel Squares

2009-03-27T12:44:00.000-07:00

These little ditties are extremely rich. There is so much butter in them, that I think even Mom would be satisfied. I found the recipe in one of the recipe papers from a 9" square baker from pampered chef that I got from a wedding shower thrown by jen in my behalf in Utah. This is seriously the first time I have made it. Almost 11 years after receiving this treasure. I did add a little twist that made ALL the difference in the world, in my opinion.

Filling:

1 can (14 oz.) sweetened condensed milk

1/2 C. lemon juice

2 tsp. lemon zest

Crust & Streusel

3/4 C. butter, softened

1 1/4 C. packed brown sugar

2 C. flour

1 1/2 C. rolled oats, uncooked

1 C. coconut (the twist!)

Preheat oven to 350 degrees. Combine sweetened condensed milk, lemon juice, and zest; mix well. Set aside.

Mix together butter and sugar until well-blended. Add combined flour, oats, and coconut; mix until crumbly. Reserve 2 C. streusel for topping; set aside. Press remaining streusel over bottom of 9" square baking dish.

Spread filling evenly over crust.

Sprinkle reserved streusel over filling. patting gently.

Bake 30-35 minutes or until light golden brown.

Cool completely before cutting.

Sprinkle with powdered sugar if desired. ( i didn't)

I am planning to make some for our dessert auction tonight for the YW Camp fund raiser. Wish me luck!

Southwestern Chicken Eggrolls

2009-03-24T10:14:00.000-07:00

Making these made Brian and me both say, "I'm so happy!" Then we ate them and we were so happy again. You can do it!

2 - 3 chicken breasts, cooked and cubed or shredded
2 T. red bell pepper, minced
2 T. green onion, minced
1/2 c. frozen corn
1/4 cup canned black beans, drained and rinsed
2 T. frozen spinach, thawed and drained (we didn't do this because I forgot to thaw it and, oh yeah, I hate frozen spinach)
2 T. diced jalepenos (less if you don't want to be "lit" up)
1/2 T. parsley, minced (what? didn't do that either)
1/2 tsp. cumin
1/2 tsp. chili powder
1/4 tsp. salt
Dash of cayenne
3/4 c. Monterey Jack cheese, shredded (we used Colby Jack - just as good)
5 8" UNCOOKED flour tortillas (I found them at Costco)

Heat 1 tablespoon vegetable oil in a skillet over medium heat. Stir in green onion and red pepper. Cook and stir for about 5 minutes.
Mix chicken into the pan with onion and red pepper. Combine the rest of the ingredients, except the cheese, in a bowl. Add all of them to the skillet with the chicken, onion, and red pepper. Stir and cook for about 5 minutes. Take skillet off the heat and sprinkle the cheese on top of it. Set it aside to let the cheese melt.
Spoon the chicken mixture onto uncooked tortillas. Tuck the sides in and roll the tortilla up.
Pour about 3/4 of an inch of vegetable oil into a skillet and heat on medium high for a few minutes. (Brian and I were both ready with baking soda since we have a history of starting fires when deep frying. Yes, we were children at the time, but still.) Transfer the filled tortillas to the hot oil (use tongs or something). It took less than a minute to brown one side, so you'll have to stand there and watch them. Turn the rolls over when they have browned on one side.
Drain the egg rolls on a plate lined with paper towels once they're cooked.

Serve with Avocado Ranch Dip:

16 oz. sour cream
1 envelope Ranch Dip Mix
1 avocado, peeled, cut and mashed with a fork
1 tsp. lemon juice

Mix together and serve with Southwestern Chicken Eggrolls or just tortilla chips. Or eat it with a spoon. Whatever.

Raspberry Buttercream

2009-03-01T20:55:00.001-08:00

Someone probably thought of this before me, but no one has posted it before me:)
I was craving some Once't in a Blue Moon Bakery raspberry brownies and looking up recipes online for raspberry buttercream, when it dawned on me to just use Mom's old frosting recipe and throw in some frozen raspberries. It turned out delicious and a very delicate shade of pink, very pretty, indeed.

Some butter, softened
Some powdered sugar, ok, lots
Add milk and beat with beaters until it is the consistancy you like
Throw in frozen (thawed) raspberries

I didn't measure; sorry.

Easy Baked Pesto Chicken

2009-02-26T14:13:00.000-08:00

Not enough emphasis can be placed on the "easy" part of this recipe. I got this from my new Chapel Hill 1st Ward Cookbook. It was submitted by my friend Christine Blackburn. My kids even ate this willingly.

4 boneless, skinless chicken breast halves
1/2 c. pesto with basil (in the deli fridge at the supermarket)
2 to 3 plum tomatoes, sliced (I used Roma tomatoes because they were on sale, but I think plum tomatoes would be prettier.)
1/2 c. shredded Mozzarella cheese

Preheat oven to 400 degrees. Line baking sheet with foil. Place chicken and pesto in medium bowl. Toss to coat. Place chicken on baking sheet. Bake for 20 to 25 minutes or until chicken is no longer pink in the center. Remove from oven. Top with tomatoes and cheese. Bake for an additional 3 to 5 minutes or until cheese is melted.

Amazing Spaghetti Sauce for Crock Pots

2009-02-06T12:04:00.000-08:00

This recipe calls for a ton of ingredients, so if you're Katy and Allyn's family, do what it says. I cut it in half, and completely left out the hamburger. It's super chunky and full of flavor.

2 lbs. Ground Beef
3/4 lb. bulk Italian Sausage
4 medium onions (I used 1/2 an onion and it was great)
8 garlic cloves (I used 1, and again, it was great)
4 cans (14 oz each) petite diced tomatoes
4 cans (6 oz each) tomato paste
1/2 c. water
1/4 c. brown sugar
1/4 c. Worcestershire sauce
1 Tbsp. canola oil
1/4 c. minced fresh parsley
2 Tbsp. minced fresh basil, or 2 tsp. dried
1 Tbsp. minced fresh oregano, or 1 tsp. dried
4 bay leaves
1 tsp. rubbed sage
1/2 tsp. salt
1/2 tsp. dried marjoram
1/2 tsp. pepper
Hot cooked Spaghetti

Brown the beef, sausage, onion and garlic until meat is no longer pink. Drain.
Transfer to a 5-qt. slow cooker. Stir in the tomatoes, tomato paste, water, sugar, Worcestershire sauce, oil and seasonings. Cover and cook on low for 8 hours, or until bubbly. Discard bay leaves and serve with spaghetti. Yum!
I also didn't have any sage, bay leaves, or marjoram and it was still delicious.

Chicken Noodle Sour Cream Soup

2009-02-04T14:06:00.000-08:00

We had this at the Williams' when we went there for lunch and she was kind enough to give me the recipe. It looks like a lot of ingredients but it really is very easy. I made it when Makenzie was here last weekend and there were no leftovers!

Chicken Noodle Sour Cream Soup
Broth:
4 c. water
4 tsp. chicken bouillon (granules)
1 tsp. parsley (dried works)
1 tsp. pepper
1/2 tsp. dill weed
1/2 tsp. Accent (optional)
Add: 4 carrots, peeled and sliced. Cook 10 minutes (cover with lid)
Add: 2 large red potatoes, peeled and cubed. Cook 14 minutes
Add: noodles (crinkly or flat). Cook 6 minutes.
When soup is cooked and flavored to your liking,
Add:
2 c. cooked, cubed chicken or turkey
1 can cream of chicken soup
1 can canned milk
Heat through to simmering, not rolling boil.
At the last minute add 1/2-1 c. sour cream and stir continually, being careful not to break up the noodles as you stir. This is good "left-overs" soup.

Superbowl Chili Dip

2009-01-31T10:57:00.000-08:00

This is one of our traditional superbowl foods. Since I've had a few emergency requests, I thought I'd better get this on the blog before the big day.

Superbowl Chili Dip
1 lb. hamburger - browned and drained
1 small can green chilies
2 cans chili WITHOUT beans
2 lb. package Velveeta cheese
(add tabasco if desired)
Brown hamburger and drain. Add other ingredients, heat to melt cheese. (I usually add a little milk because this is a fairly thick dip.) This works in the microwave, crock pot (after the hamburger is browned), or on the stove.
Serve with tortilla chips.

Buttermilk Pie

2008-12-01T09:48:00.000-08:00

I was going to call this "Creepy Coworker Buttermilk Pie" because I got the recipe from a jerk I used to work with at JP Financial years ago. He brought it for a Thanksgiving party we had and I asked for the recipe, which he gave me, and then I lost. I recently found it again in our move. I love surprises, don't you?

2 T. flour
1 3/4 cup sugar
1/2 tsp. salt
1/2 cup butter, melted
3 eggs, beaten
1 cup buttermilk
2 tsp. vanilla

Mix together butter and sugar until creamed. Add flour and salt, mix again. Add eggs, mix well. Add vanilla and buttermilk last, mix. Pour into 9 inch pie shell. Bake at 350 degrees for 40-60 minutes (until brown on top).

This pie is extremely rich and delicious. I've tried other buttermilk pie recipes, and this is definitely the best.

Cool Tortelini Salad

2008-11-10T16:34:00.000-08:00

I threw this together yesterday. i really didn't want to cook and didn't have any meat thawed. this was calling my name, so i answered.

one package cheese tortellini of choice (i chose a kind with spinach and white pasta mixed together)

one cucumber seeded and chopped

one tomato seeded and chopped

olives chopped

one green pepper chopped

1 1/2 C. frozen corn

put that all together in a bowl. combine 1/4 c. olive oil, 1 T. balsamic vinegar, two tsp. italian seasoning, 1/2 tsp. garlic salt, and pepper. pour over the other ingredients; mix well; chill; serve.

thinking back, i should have added some artichoke hearts. that would have made it perfect. it was still really tasty.

Peanuts and Greens Salad

2008-10-15T11:42:00.000-07:00

So easy - just open bags! This makes a lot, so you may not want to use all of each bag. Adjust for your needs.

1 bag spinach

1 bag Romaine lettuce

1 bag cole slaw (no dressing)

1/2 to 1 can peanuts

Shredded mozzarella cheese

Small bag Craisins

Poppyseed dressing

Mix all except dressing in large bowl. Add dressing just before serving.

Quick Candy

2008-10-15T11:20:00.000-07:00

This is my new favorite treat - quick, easy and yummy. Great if you have to take something to a party or meeting and remembered at the last minute.

Rolo candies, unwrapped

Small square pretzels- same number as you have Rolos

Pecan halves or pieces

Put one Rolo on each pretzel and place on cookie sheet. Put in 350 degree oven for 8 minutes. Remove from oven and press a piece of pecan on top. Cool. So good!

Pumpkin Caramel Pie

2008-10-15T05:37:00.000-07:00

This is from Rachel Ray's magazine. I tried it twice and failed both times. It is seriously delicious, but if someone can tell me how to prevent the whipped cream from deflating during the caramel drizzling process I would really appreciate it.

Chocolate cookie pie crust
2 3/4 c. heavy cream
One 15 oz. can pure pumpkin puree (or fresh obviously)
1/2 c light brown sugar
1 tsp pumpkin pie spice (equal parts cinnamon, ginger, allspice and nutmeg)
1/2 tsp salt
28 caramel candies (why 28? can't figure)
grating chocolate for the top

Mix together the 3 whole eggs, 1 c. cream (here's where I made my first mistake- ONE CUP), the pumpkin puree, brown sugar, pumpkin pie spice, salt until just combined. Pour into pie shell and bake until set 40-45 minutes at 350 degrees. Cool slightly and refrigerate overnight.

In a bowl, microwave the caramels with 1/2 c. cream at high power until melted, about 1 1/2 minutes. Stir until smooth, then let cool to room temp.

Whip the remaining 1 1/4 c. cream until soft peaks form. Drizzle in the caramel and beat until well blended. Spoon the caramel whipped cream on top of the pumpkin filling and refrigerate until completely chilled.

Before serving, grate chocolate over the top of the pie.

Quiche au Fromage

2008-10-08T07:56:00.000-07:00

Melissa suggested I make this for one of my meals because I was STUMPED and not in the mood to cook. So easy! I felt bad for about a minute that I used a store-bought pie crust (they're so cheap). I think I'll eat the leftovers for breakfast. Quiche is so versatile. This is in the 2nd Sisters' Cookbook in the holiday section. I've made a couple of minor changes.

1 pastry crust
6 large eggs
2/3 c. heavy cream
1 c. milk
8 oz. Swiss cheese (I used a 10 oz. block and grated it)
1 pkg. mini-cubed ham (Hormel)
1/4 tsp. ground nutmeg

Preheat oven to 425 degrees.

Cover the edges of your pie crust with aluminum foil and poke a few holes in the bottom of the crust. Bake the crust for about 15 minutes. Remove foil from edges and set crust aside.

In a medium-size bowl, whisk together the eggs, cream and milk until thoroughly blended. Add ham and stir. Pour the mixture into the pre-baked pie crust. Sprinkle half of the cheese over the top. Bake for 20 minutes. Sprinkle on the rest of the cheese and the nutmeg. Bake for another 10 to 15 minutes.

IMPORTANT - Place the store-bought crust on a cookie sheet or something with an edge so you don't make a mess of your oven. :-)

Buffalo Chicken Chili

2008-09-30T09:12:00.000-07:00

It's that time of year! Time to win the Ward Chili Cook-Off! This one is different - special, even. I got it from Rachael Ray during an episode of her show I watched at the gym. I couldn't hear her screeching, so I was able to endure the entire recipe. Also, I took out the beer.

2 T. extra virgin olive oil
2 lbs ground chicken (or turkey)
2 large carrots, peeled and finely chopped
1 large onion, chopped
4 ribs celery, finely chopped
4 cloves garlic, chopped
1 T. smoked sweet paprika
1 bay leaf
Salt & freshly ground pepper
2 c. chicken stock
1/2 cup hot sauce (I used Buffalo Wings hot sauce)
1 15-oz. can tomato sauce
1 15-oz. can fire-roasted tomatoes
Tortilla chips
Crumbled blue cheese (optional)

Place a large pot over medium-high heat with the olive oil. Add ground chicken/turkey and break it up, lightly browning for about 5 minutes.

Add the carrots, onion, celery, garlic, paprika and bay leaf and season with salt and pepper. Cook, stirring frequently for 7-8 minutes. Add the chicken stock and scrape up any brown bits on the bottom of the pot.

Add hot sauce, tomato sauce and fire-roasted tomatoes to the chili and bring it to a boil. Reduce heat and simmer for 10 minutes before serving. Serve with tortilla chips and blue cheese.

Homesteader Cornbread

2008-09-26T14:58:00.000-07:00

I've been looking for this for ages- a cornbread that is moist and delicious with a crisp crust but does not require sour cream or creamed corn (ew!). This was a universal hit with the fam, so it must be shared.

1 1/2 c. cornmeal
2 1/2 c. milk
2 c. flour
1 Tb. baking powder
1 tsp. salt
2/3 sugar
2 eggs
1/2 c. vegetable oil

Preheat oven to 400 degrees. Combine cornmeal and milk- let it stand for 5 minutes. Grease 9x13 baking pan.
In a large bowl, whisk together flour, baking powder, salt and sugar. Mix in the cornmeal mixture, eggs and oil until smooth. Pour into prepared pan.
Bake in preheated oven for 30 to 35 minutes or until a knife insterted in the center of the cornbread comes out clean.

German Chocolate Cake Topping

2008-09-24T10:52:00.000-07:00

I know we already have a recipe for this, but I tried this one and it is so easy and heavenly that I had to include it. Also from King Arthur Flour.

1 cup light brown sugar
1 tablespoon Instant ClearJel
1/4 teaspoon salt
4 tablespoons unsalted butter
1/2 cup half and half or milk
2 tablespoons light corn syrup
1 teaspoon vanilla extract
1/8 teaspoon pecan flavor or pralines & cream flavor, optional
1 1/2 cups shredded or flaked coconut, sweetened or unsweetened, toasted
1 1/2 cups chopped pecans, toasted
Topping
7 1/2 ounces light brown sugar
1 tablespoon Instant ClearJel
1/4 teaspoon salt
2 ounces unsalted butter
4 ounces half and half or milk
2 tablespoons light corn syrup
1 teaspoon vanilla extract
1/8 teaspoon pecan flavor or pralines & cream flavor, optional
3 1/2 ounces shredded or flaked coconut, sweetened or unsweetened, toasted
4 1/2 ounces chopped pecans, toasted

Directions
1) Whisk together the brown sugar, ClearJel, and salt till thoroughly combined.
2) Melt the butter in a medium-sized saucepan; stir in the milk or half and half, sugar mixture, and corn syrup.
3) Bring to a simmer and cook gently, stirring constantly, until the sugar is dissolved and the mixture thickens slightly.
4) Remove from the heat and stir in the vanilla, flavor, coconut, and pecans.

5) Spoon topping onto cake.

Chocolate Chip Oatmeal Cookies

2008-09-24T10:43:00.000-07:00

This recipe was included in my most recent order from King Arthur Flour.

Kids and cookies go together like… well, like kids and just about anything sweet. Given kids’ affinity for sugar, you might as well temper it with some of the "good stuff"–in this case, oats with their soluble fiber, and whole wheat flour, with its extra vitamins, minerals, and bran. Trust us: the kids won’t know they’re getting anything "healthy" in their favorite cookie! And what’s vinegar doing in a chocolate chip cookie recipe? Ah-HA! Vinegar is our secret weapon. It tempers cookies’ sweetness just a tad, and reacts with the leavener to give them a bit more rise, making them lightly crunchy/chewy rather than hard.

1/2 cup (1 stick, 4 ounces) unsalted butter

1/2 cup (3 1/4 ounces) vegetable shortening, trans-fat-free

1 cup (7 1/2 ounces) brown sugar

1/2 cup (3 1/2 ounces) granulated sugar

2 teaspoons vanilla extract

3/4 teaspoon salt

1 tablespoon cider or white vinegar

1 large egg

1 teaspoon baking soda

1 3/4 cups (7 1/4 ounces) King Arthur White Whole Wheat Flour, organic preferred

1 cup (3 1/2 ounces) quick-cooking rolled oats (or traditional rolled oats pulsed several times in a food processor, to break them up a bit)

3 cups (18 ounces; 1 regular and 1 small package) semisweet chocolate chips, or a mixture of chocolate chips and cinnamon chips

Preheat the oven to 350°F. Lightly grease (or line with parchment) two baking sheets. In a large mixing bowl, beat together the butter, shortening, sugars, vanilla, salt, and vinegar. Beat in the egg, then the baking soda, flour, and oats. Stir in the chips.Drop the dough, by tablespoonfuls, onto the prepared baking sheets. Bake the cookies for 12 to 14 minutes, until they’re golden brown. Note: If you bake the cookies for 12 minutes; they’ll be crunchy around the edges, with a slight bend at the center. If you bake for the full 14 minutes, till they’re almost a light mahogany color, they’ll be crisp/crunchy all the way through. Remove the cookies from the oven, and cool on a rack.

Short Sharp Chops

2008-09-12T08:17:00.000-07:00

Nicole also requested some freezer meal recipes. A while back I decided I was going to freeze a bunch of food and never cook again. I wanted something healthier than a casserole, so I was excited when I found this Cooking Light recipe. It fed our family for three meals. (I sliced two pork chops for each meal, rather than give everyone their own pork chop.)

Freezing directions: Combine pork and marinade in a large heavy-duty zip-top plastic bag, and place in freezer for up to 2 months. Thaw in refrigerator, cook as directed.

8 (2oz) boned center-cut pork loin pork chops (1/4 inch thick)
1/4 cup low-sodium soy sauce
1/4 cup thawed orange juice concentrate, undiluted
1/4 cup chopped green onions
1/2 tsp. ground ginger
1/2 tsp. black pepper
2 garlic cloves, minced
1 tsp. olive oil

Trim fat from pork. Combine soy sauce and the next 5 ingredients (soy sauce through garlic) in a large zip-top plastic bag. add pork to bag, seal and marinate in refrigerator for 1 hour, turning bag occasionally. Remove pork from bag, discard marinade.

Heat oil in a large nonstick skillet over medium-high, heat. Add chops, saute 3 minutes on each side.

Creamy Tomato Soup

2008-09-09T10:17:00.000-07:00

As requested by Nicole....this is my favorite from Ginny Callan and The Horn of the Moon:

2 Tb butter

1 1/2 c chopped onion (3 onions)

Two 28 oz can crushed tomatoes (or the fresh equivalent)

Juice of 1 lemon

2 c. water or stock

1 c. heavy cream

4 Tb. flour

1/3 c. minced fresh parsley

1/2 tsp salt

dash pepper

Heat the butter in a fry pan and saute the onions over medium heat, cooking until golden brown. Combine the onions and tomatoes in a soup pot. Add lemon juice and water or stock and simmer on low heat, covered, for 45 minutes, stirring occasionally. Mix cream and flour together until smooth. Add to soup, and return to a simmer, uncovered. Add parsley, salt, and pepper. Serve hot! Serves 6.

"mah noo bes frind"

2008-09-02T06:35:00.000-07:00

we were invited to some new friend's house for labor day. youknow, for labor day food and fun. this girl is quite passionate about cooking. in a way that is not seen often these days. they served us grilled pizza. not carbequed, but grilled on an actual grill with coals under it. the crust was amazing and she has promised to share it, but hasn't revealed her secret just yet. but i told her that i wanted it and would be putting it in this blog. for now i will just share the recipe for her amazing chocolate frosting that covered her amazing chocolate cake.
equal parts chocolate chips and sour cream. melt the chocolate chips. let both ingredients cool and warm to room temperature. combine until smooth and smother your cake. mmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm
you won't be disappointed (unless you do it wrong.)

Spaghetti Sauce

2008-08-22T08:46:00.000-07:00

This is the recipe I use for canning- we LOVE it. From the Better Homes and Gardens canning book.

15 pounds firm, ripe tomatoes
1/4 c. water
3 Tbsp. tomato paste
1 medium onion, chopped
1 medium red or green pepper
3 cloves minced garlic
1/4 c. snipped fresh parsley
1 Tb. brown sugar
1 Tb. fennel seed (the secret ingredient)
2 tsp. salt
2 tsp. dried basil
2 tsp. dried oregano
1 tsp dried marjoram
1 tsp pepper

1. Wash tomatoes. Remove cores; cut into quaters (I just quarter them)
2. Place tomatoes in an 8 or 10 quart Dutch oven or kettle. Heat to boiling, stirring occasionally. Add water to prevent sticking. Reduce heat to medium. Cook, uncovered for 20 minutes. Press tomatoes through a food mill; return tomatoes to Dutch oven. Discard seeds and pulp. (Ok, this is where I just stick it in the blender by small batches until the whole thing is pulverized. Anything to avoid the pain and mess of the food mill)

3. Add onion and pepper. Cook until onion and pepper are soft. Stir in garlic, parsley, brown sugar, fennel seed, salt, basil, oregano, marjoram, and pepper. Bring to boiling; reduce heat. Simmer uncovered, about 2 hours or until reduced by half, stirring frequently.

4. Ladle hot sauce into hot, clean quart or pint canning jars, leaving 1- inch headspace. Wipe jar rims; adjust lids. Process jars at 10 pounds pressure for 25 minutes for quarts or 20 minutes for pints. Allow the pressure to come down naturally. Remove the jars from the canner; cool on racks. Makes 4 pints.

* Don't let the canning piece scare you. You can use this recipe as a guide for making just enough for dinner if you want to.

Peaches and Cream Pie with Sugar Cookie Crust

2008-08-13T08:38:00.000-07:00

I got this recipe from my friend Jen who got it from her favorite bakery. She says you can use any fruit with this, but peaches are her favorite. If you use peaches, be sure to blanch them in boiling water for 60 seconds, transfer to an ice water bath, and remove the skins before slicing. You don't have to peel nectarines, but be sure to wash the skins well. Don’t use frozen fruit. No good. You can also double this recipe and bake it in a 10X13 pan like I did.

Crust
1 stick butter (preferrably unsalted) softened
3 Tbs sugar ("sometimes I add more if I'm feeling naughty," says Jen)
1 Large Egg Yolk at room temp
3 Tbs heavy cream
1 1/2 cups all-purpose flour
1/4 tsp salt

Filling
1 pound cream cheese
1 1/2 c powdered sugar
1/2 cup heavy cream
2 tsp vanilla extract

Topping
2 1/2 cups thinly sliced ripe peaches

preheat oven to 375*

To make the crust: In a large bowl, on the low spread of an electric mixer, cream the butter and sugar until smooth. Add the egg yolk and cream, and mix well. Add the flour and salt, and beat until just combined. Gather the dough into a ball and roll it out on a lightly floured surface to fit into a 9 inch glass pie dish. Fold the edges under all around the rim and crimp. Prick the bottom and sides all over with the tines of a fork, Cover the edge of the pie crust with aluminum foil, place on a baking sheet, and bake for 10 min. Carefully remove the foil and continue baking 20 min more, until the crust is crisp and golden. Remove from the oven and allow to cool on a wire rack.

To make the filling: In a large bowl, on the low speed of an electric mixer, beat together the cream cheese and sugar until smooth and creamy. Add the heavy cream and vanilla, and continue to beat at low speed until well combined.

Refrigerate the filling while the crust is cooling. When the crust is completely cooled, spread the filling evenly in the crust with a rubber spatula. Arrange the sliced peaches on top of the filling in a decorative manner. Refrigerate the pie for at least 8 hours or overnight to ensure that the filling sets.

Coconut Pecan Frosting for German Chocolate Cake

2008-07-22T08:03:00.000-07:00

For years I thought my Mom's recipe for German Chocolate Cake frosting was a family specialty. Turns out it's from the Lion House Cookbook (the original one, page 83). Be careful with the egg yolks. The first three I put in got scrambled immediately because I had the heat turned up too high. Yuck. (I used a boxed cake, btw.)

3 egg yolks
1 c. sugar
1 c. evaporated milk
1/2 c. butter or margarine
1 tsp. vanilla
1 1/3 c. flaked coconut
1 c. chopped pecans

Combine egg yolks, sugar, milk, butter, and vanilla. Cook and stir over medium heat until thickened (about 10 minutes). Add coconut and pecans. Stir vigorously until it's thick enough to spread. Makes 3 cups.

Oatmeal Cookie Bars

2008-07-21T12:05:00.000-07:00

These came with a family home evening packet from Primary yesterday. The kids balked at the raisins but they loved this cookie! I'm convinced that it is the recipe for the amazing cookies at the Hines Mansion Bed and Breakfast. Close enough!

1 cup butter
1 cup sugar
1 cup brown sugar (oh! this is why the kids liked it so much!)
2 eggs
2 tsp vanilla
2 cups flour
2 cups oats
1/2 tsp salt
1 tsp baking powder
1 cup coconut
2 cups raisins

Blend butter and sugars until smooth (You could probably get away with only half of all that sugar) Add eggs and vanilla and mix well. Add all remaining ingredients except raisins and coconut. Mix well again. Add raisins and coconut. Spread evenly on a greased cookie sheet. Bake for 15 minutes at 350 degrees. Drop cookies would probably be 10 minutes at 350.

Enchiladas & Sauce

2008-07-07T10:09:00.000-07:00

I noticed a few weeks ago that this is a dish I can make without the recipe, so I thought I'd write it down. For posterity, you know.

Sauce:
5 T. vegetable oil (approximately)
4 T. flour (approximately)
1 tsp. cumin
2 tsp. chili powder
24 oz. + 14.5 oz. Hunt's tomato sauce

Pour oil into a large sauce pan over medium high heat. Add flour one tablespoon at a time and whisk as you add it. When the mixture is smooth, shake in the cumin and chili powder and continue whisking. Let it bubble for just a minute or two. Take the sauce pan off the heat and add the tomato sauce. Put the sauce pan back on the burner and stir until it's completely combined. Turn heat to low while you assemble the enchiladas.

Enchiladas:
10 flour tortillas
1 lb. hamburger
1 pkg. taco seasoning
1/4 c. chopped onion (optional)
3 c. cheese (cheddar, monterey jack, colby jack, whatever)

Brown hamburger, add onion when meat is almost done, drain the fat. Mix taco seasoning in a 1/4 cup of water, then add to the hamburger and simmer for five minutes. Put about a 1/4 cup of meat and a small hand full of cheese down the middle of each tortilla, then roll them up (leave the short ends open, don't tuck them in). In a 9x13-inch casserole dish, pour 1/2 a cup of sauce. Place the enchiladas, seam side down, in the dish on top of the sauce. Once the dish is full of enchiladas, cover them completely with sauce, then sprinkle with cheese. Bake at 350 degrees for 30 minutes. (We like having these with Spanish Rice. I usually just use Rice-a-Roni's version. Lazy.)