Falcon Hill Recipes

Broccoli Salad

2011-08-29T08:55:00.000-07:00

This recipe is Grandma Smithson's and it's oh so good!

Ingredients for Salad:
1 lg head of broccoli, cut into florets
1 C. seedless red grapes
1 lb bacon, fried and crumbled
1 small onion, chopped
1 C. raisins
1 C. sunflower seeds
1 C. sliced celery

Ingredients for Dressing:
1 C. Mayonnaise
1/4 C. sugar
1 Tblspn. Vinegar

Directions:
Toss ingredients except the dressing in a large bowl. Combine the dressing ingredients and add to the salad. Cover and refrigerate for at least 4 hours (the longer it sets, the better!)

Tater Tot Casserole

2011-06-17T14:28:00.001-07:00

This recipe is thanks to my Great Aunt Karen George and comes out of the Kanosh Town Cookbook! (bet you can't find that on the map!)

(Picture to follow)

Ingredients:
2 lbs ground beef (lean is best)
1 can cream of mushroom soup
1 can green beans (original recipe calls for french cut, but I'm not going to lie, I have yet to use those).
1 pkg. frozen tater tots

Directions:
Press uncooked ground beef in the bottom of a large casserole dish. Season to taste. Layer soup, green beans, and tater tots on top. Bake at 325 degrees for 1-1/2 hours.

Personal note: I always "halfed" the recipe, because our family isn't big enough *yet* to require that much; however, I always use the entire can of soup (because seriously, what are you going to do with the rest of it?), and sometimes I use all the green beans, or I'll save some of them for later, depending on my mood. It has always worked out just right, and my girls love it!

Pizza Dough

2011-06-13T13:29:00.000-07:00

Ingredients:

1/2 cup warm water (about 105 to 115 degrees Fahrenheit)
2-1/4 tpsn (1 package) regular or fast acting dry yeast
1-1/4 to 1-1/2 cups flour
1 tspn olive oil
1/2 tspn salt
1/2 tspn sugar
cooking spray

Directions:

1. In a medium sized bowl, dissolve the yeast in the warm water. Using a wooden spoon, stir in half the flour, and all of the oil, sugar, and salt. Stir in enough of the remaining flour (1/4 cup at a time) until dough is easy to handle.

2. Sprinkle flour unto a counter top or large cutting board. Place dough of floured surface, and kneed dough for 10 minutes. Sprinkle surface with more flour if dough starts to stick. Dough should be smooth and springy. Spray a large sized bowl with cooking spray. Place the dough in the middle, turning the dough to grease all sides. Cover loosely with plastic wrap and let rise in a warm place for 20 minutes. (For a warm place to rise my bread, I also stick a small cup of water in the microwave for 1 minute. After the minute is up, I put the bowl in the microwave, with the cup. DO NOT start the microwave, just let everything sit for the full time.)

3. Gently push your fist into the dough to deflate it. Recover, loosely, and refrigerate for at least 2 hours (but no longer than 48 hours). If the dough should double in size during refrigeration, gently push fist into dough to deflate it

4. Ensure the rack is in the middle position. Preheat oven to 425. Place dough on the center of an ungreased cookie sheet, or 12-inch pizza pan. Press the dough into a 12-inch round, using floured fingers. Press dough from center to edge, so the edge is slightly thicker than the center. Spread sauce over dough, and top with favorite toppings and cheeses.

5. Bake 15-20 minutes, until crust is golden brown and cheese are melted.

(Thank you Betty Crocker!)

Fresh Tomato Pizza Sauce

2011-06-13T13:16:00.000-07:00

Ingredients:

2 lbs Plum Tomatoes (I have used other types, Roman tomatoes also make good sauces)

3 Tblspn Tomato Paste

1/4 tsp. Basil

2 tsp. Sugar

1 Clove Garlic, minced

1/4 tsp. Salt

1/8 tsp. ground pepper

Directions:

1. In a large pot, bring water to boil. Put tomatoes into boiling water and boil for 1-2 minutes. Then put tomatoes directly into an ice water bath to cool immediately. Now you can easily peel the tomatoes. Using a paring knife, remove skin, seeds, and liquid. Finely chop tomatoes.

2. Put all the ingredients into a large sauce pan. Cook on a low simmer for 2 hours, stirring occasionally, until the sauce has thickened. If you are in a bind and need to cook it faster, you can cook it for only 30 minutes and then use. It will work, but the flavors won't be as "developed".

Put on your favorite pizza dough and enjoy! As always, you can add or change the spices used.

Apple-Chicken Quesadillas

2011-06-11T19:34:00.000-07:00

Ingredients:
1 c Cooked and Diced Chicken (I seasoned mine lightly before I cooked it)
1-2 medium Apples, sliced
1/2 c. Cheddar Cheese (I have used Colby-jack cheese and been satisfied as well)
1/2 c. Mozzarella Cheese
1/2 c. fresh or frozen Corn, thawed
1/4 tsp. Kosher salt
6 Tortillas (I use small tortillas, but I think bigger ones will work too, you'll just want more apples.
Optional: sour cream and salsa

Directions:
1. Preheat Oven to 400 degrees.
2. In a bowl, mix first 6 ingredients
3. Spoon mixture evenly into the 6 tortillas, fold, and close with a tooth pick.
4. Bake for 8-10 minutes then turn and bake for another 5-6 minutes (until golden brown and cheese is melted).
5. Remove from oven, remove tooth picks, cut and enjoy!

Buttercream Frosting

2011-06-08T07:41:00.000-07:00

Ingredients:
1/2c. solid veg. shortening
1/2c. butter, softened (If I'm just frosting, and not decorating, I'll use 1 cup butter and no shortening)
1 tsp. clear vanilla
4c. confectioner's sugar (powdered sugar)
2 Tblspn milk

Directions:
Cream together the shortening and butter. Add vanilla, cream. Add the powdered sugar (to keep it from "poofing" out when you mix, put a damp cloth over the bowl). Mix well (using an electric mixer). Add milk until you get your desired thickness. Frost!

*If you want to venture out of the ordinary, you can substitute 1/2 cup of fresh raspberries or blackberries for the milk and vanilla! yum!

Lemon Cupcake

2011-06-08T07:34:00.000-07:00

*This recipe is thanks to Jenn McKinlay and her novel Sprinkle with Murder.

Ingredients:
1c. (2 sticks) unsalted butter @ room temp.
2c. sugar
4 extra large eggs
1/3c. Lemon Zest
3c. Flour
1/2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1/4c. fresh lemon juice
3/4c. buttermilk @ room temp
1 tsp vanilla

Directions:
Preheat oven to 350 degrees. Prepare cupcake pans with liners.

Cream butter and sugar until fluffy (about 5 min). With mixer on medium, add the eggs, one at a time, and the lemon zest.

Sift together flour, baking powder, baking soda, and salt in a bowl. In another bowl, combine the lemon juice, buttermilk, and vanilla. Add the flour and buttermilk mixtures alternatively to the batter, beginning and ending with the flour.

Fill cupcake liners about 2/3 full. Bake 20 min. Yields 24 cupcakes.

Swiss Chard with Garbanzo Beans and Tomatoes

2011-05-24T18:35:00.000-07:00

I got this recipe from allrecipes.com. You can find it here.

Ingredients:

Olive Oil (2 Tblsp)

Shallot (chopped)

2 Green Onions (chopped)

1 can of Garbanzo beans (the original recipe calls for 1/2 cup, but why waist the rest?)

Salt and Pepper to Taste

1 Bunch Swiss Chard, rinsed, and chopped

1 Tomato, sliced (I used a yellow tomato)

1/2 Lemon, Juiced

Directions:

Heat the olive oil in a large pan. Add the shallot and green onion. Saute for about 3-5 (until they are tender and give off a fragrance). Add the bean, salt and pepper to taste, and heat thoroughly. Add the chard and heat until the leaves have wilted. Add tomato and lemon juice and heat thoroughly. Plate and Serve.

Tortilla and Black Bean Casserole

2011-05-17T17:28:00.000-07:00

Ingredients:

2 cup chopped onion

1-1/2 cup chopped sweet pepper (2 peppers)

1 - 14-1/2 ounce can diced tomatoes (un-drained)

3/4 cup bottled salsa (red or green, I prefer green)

2 teaspoons ground cumin

2 cloves garlic, minced

2 - 15oz cans black beans, drained and rinsed

*12 - 6" corn tortillas (I used 4 taco sized flour tortillas, I prefer flour over corn)

2 Cups Monterrey Jack Cheese ( I used Colby Jack cheese, and it was still yummy)

And optional: Taco toppings (ie. lettuce, tomatoes, sour cream, etc).

Directions:

1. In a large skillet, combine onion, peppers, un-drained tomatoes, salsa, cumin, and garlic. Bring it to a boil, then reduce heat and let it simmer, uncovered, for 10 minutes. Then add the beans. Preheat your oven to 350.

2. Spread 1/3 of the bean/tomato mixture onto the bottom of a rectangular dish. Top with half the tortillas (overlapping if needed), then a cup of cheese. Spread another 1/3 of the bean/tomato mixture and then the rest of the tortillas. Then top with the remaining bean/tomato mixture.

3. Cover and bake for 30-35 minutes. Uncover, sprinkle with last 1 cup of cheese. Let set for 10 minutes before serving.

Serve with optional toppings if desired.

This recipe was adapted from the Better Homes and Garden Cook Book.

Chocolate chip Banana Muffins

2010-12-29T07:55:00.000-08:00

(adapted from a recipe from Cooks.com)

1 stick butter, softened (or 1/2 c. butter)

3/4 c. sugar

2 eggs

1 tsp. baking soda

1/2 c. sour cream

2 bananas, mashed well

1 1/2 c. flour

1 tsp. baking powder

1 tsp. vanilla

1 (6 oz.) pkg. Nestle's semi-sweet chocolate morsels

Paper muffin cups

1. Preheat oven to 350 degrees. Line muffin pan with paper liners.
2. Cream the butter and sugar with a mixer. Add eggs and mix well.
3. Dissolve baking soda in the sour cream. Let it "rise" for a minute, then add it to the butter and egg mixture. Mix well with beater on medium speed. Add bananas and blend in.
4. Add flour and baking powder together. Mix in thoroughly, but no longer than necessary. Add vanilla. Stir in chocolate chips by hand. Fill muffin cups. Bake for 20 minutes. Recipe makes approximately 1 1/2 dozen.

Aunt Terrie's No Back Cookies

2010-12-06T08:38:00.000-08:00

Ingredients:
2 Cups Sugar
1/4 Lb. Butter
1/2 Cup Milk
3 Tble Cocoa
1 tsp Vanilla
1/2 Cup Peanut Butter
3 Cups Quick Oats

Directions:

Prepare cookie sheets by lining them with wax paper
Put Sugar, Butter, Milk, and Cocoa in a large Sauce pan and bring to boil (mixing to avoid burning).
Add remaining ingredients and mix
While still warm, spoon cookie mix into desired size on the prepared pans (note that they don't grow or shrink so whatever size you spoon WILL be the finished sized)
Put in the fridge for about a half an hour to an hour.
Enjoy!

Chocolate Cupcake

2010-11-19T08:33:00.000-08:00

Ingredients:
1 box chocolate cake mix (devils food, chocolate, whatever looks good to you)
3 Tablespoons unsweetened cocoa powder (I use dark chocolate)
1 1/2 cups buttermilk (I have substituted whole milk before and it works too, but I prefer the buttermilk)
1/2 cup vegetable oil
3 large eggs
1 teaspoon vanilla extract

Directions:
1. preheat oven to 350 degrees
2. prepare pan (line with cupcake liners)
3. in a large bowl, combine all the ingredients.
4. Mix with a mixer on low for a minute, then scrape the bowl, and mix with mixer on med-high for 2 minutes (stopping to scrape the sides)
5. fill the cupcake holders with the batter 2/3's of the way.
6. Bake for 17-20 minutes (they should spring back when lightly pressed with your finger).

Spiced Pears and Pomegranate Salad

2010-11-10T15:40:00.000-08:00

This was such a hit it was gone before I remembered to take a picture. My 2 year old was eating the pomegranate like it was ice cream. So good!

Ingredients

3 pears - peeled, cored and cut into wedges
1 pomegranate, skin and light-colored membrane removed (check this link for directions: http://gourmetfood.about.com/od/cookingtechniques/ss/cutpomegranate.htm)
1 tablespoon fresh lemon juice
2 tablespoons light brown sugar
1/4 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon

Directions
Place the sliced pears and pomegranate seeds into a bowl. Toss with lemon juice to coat. Combine the brown sugar, nutmeg, and cinnamon in a small cup or bowl, then mix into the fruit. Cover and refrigerate for at least 1 hour before serving to blend the flavors.

Alien and Ghost Cupcakes

2010-10-30T14:52:00.001-07:00

These are easier than they look!

Needed:

Cupcakes

Marshmallows (cut in half to make short cylinders)

Donut Holes

*CANNED* Frosting (but nothing that says "whipped")

Green Food coloring (if you are going to do aliens)

Step one: Put a little frosting onto the cupcake and then a marshmallow. Frost the top of the marshmallow, then place the donut hole. Press it all down so that it is connected. Frost around the marshmallow and donut hole to better "glue" it together. It doesn't have to look pretty, no one will see this part. Repeat for all cupcakes.

Step two: Put the cupcakes in the freezer for 15-20 minutes.

Step three: Put frosting into a 2 cup measuring cup (glass). If you are going to make aliens, dye the frosting green. (I filled the entire cup with frosting, but that isn't needed if you aren't doing a large quantity; however, you do want the frosting deep enough to dip the entire cupcake top into it.) Microwave for 10 seconds. Stir. Keep microwaving and stirring until the frosting is like a Elmer's Glue consistency.

Step four: Take the cupcakes out of the freezer. Dip them (one at a time) into the frosting. Let the frosting "ooze" off them and then quickly flip it over.

Step five: Pipe a face on the cupcakes. I used a decorators bag, but they sale decorators piping tubes at any grocery store that you can use.

Tada! You have an alien or ghost.

Autumn Squash Rings

2010-09-24T06:55:00.000-07:00

Don't know what to do with an Autumn Squash (the Green Acorn)? Try this yummy recipe!

Ingredients:
1 medium acorn squash
1 eggs
2 tablespoons milk
1/4 cup cornmeal
2 tablespoons packed brown sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
1/8 teaspoon ground nutmeg
2 tablespoons and 2 teaspoons butter or margarine, melted

Directions:

Wash squash.

Cut into 1/2-in rings; remove and discard seeds and membranes.

In a shallow dish, beat eggs and milk. In another shallow dish, combine the cornmeal, brown sugar, cinnamon, salt and nutmeg; mix well.

Dip squash rings into egg mixture, then into cornmeal mixture; turn to coat.
Place in a greased 15-in. x 10-in. x 1-in. baking pan; drizzle with butter. Cover and bake at 400 degrees F for 25 minutes. Uncover; bake 10 minutes longer or until the squash is tender.

Banana Pancakes

2010-09-24T06:52:00.000-07:00

Ingredients:
2 cups all-purpose flour
2 tablespoons white sugar
1 tablespoon and 1 teaspoon baking powder
1/2 teaspoon salt
2 egg, beaten
2 cups milk (I use buttermilk, but you can use any)
1/4 cup vegetable oil
4 ripe bananas, mashed

Directions:

Combine flour, white sugar, baking powder and salt. In a separate bowl, mix together egg, milk, vegetable oil and bananas.

Stir flour mixture into banana mixture; batter will be slightly lumpy.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake.

Cook until pancakes are golden brown on both sides; serve hot.

Oatmeal Pancakes

2010-09-14T09:10:00.000-07:00

Ingredients:

1 cup quick cooking oats
1 cup all-purpose flour (or sub whole wheat flour)
1/4 cup packed brown sugar
3/4 tablespoon baking powder
1 1/4 teaspoons salt
1/2 tablespoon ground cinnamon
1/8 teaspoon cream of tartar
1/3 cup vegetable oil
2 eggs, beaten
1 cup Milk

Directions:

Preheat a lightly greased griddle over medium low heat.
In a large bowl, mix quick cooking oats, flour, whole wheat flour, brown sugar, baking powder, salt, cinnamon and cream of tartar.
In a small bowl, beat together vegetable oil and eggs. Pour into the oats mixture, alternating with milk, and mix thoroughly, creating a batter.
Pour batter, 1/8 cup at a time (or 1/4 if you like large pancakes), onto the prepared griddle. Cook on both sides until golden brown, flipping when the surface begins to bubble.

Freezing Corn from the Cob

2010-09-14T06:46:00.000-07:00

What to do with 3 bags corn on the cobs? If you are like our family... there is no way you are going to finish that corn before it goes bad! So, why not save it for later? We don't like canned corn as much as we like frozen corn, so here are the directions for freezing corn.

1st Boil the corn in a large pot (make sure the corn is completely submerged), for 10 minutes.

2nd cool the corn is a large ice water bath for 10 minutes. (You want the corn completely cooled.)
3rd With a sharp knife, cut the corn off the cob.
4th Break all the corn pieces apart. This next part is optional but it keeps from having all the corn freeze together in a large corn ice cube. Lay all the kernels on a large cookie sheet in a thin layer. Put in the freezer (on the cookie sheet).

5th After the corn is completely frozen (or after you separate all the kernels if you choose not to pre-freeze), put corn into freezer bags. I prefer the kind that you can seal air tight because they keep things fresh longer.

And into the freezer it all goes!

Baked Penne with Roasted Vegetables

2010-08-10T19:18:00.000-07:00

Ingredients:

1/2 box Penne
1/2 cup Marinara Sauce
1 Bell Pepper, Cored, Sliced
2 Small Zucchini, Cut Into Strips, Halved
Sliced Mushrooms
1/2 Yellow Onion, Peeled, Sliced
1/8 C Extra Virgin Olive Oil
1/4 tsp Salt
1/4 tsp Black Pepper, Freshly Ground
1/2 Tbs Dried Italian Herb
Mozzarella Cheese, Grated
Grilled Chicken or Prochuttio
1Tbs Butter

Directions:

PREHEAT the oven to 450°F.
TOSS peppers, zucchini, mushrooms, onion, olive oil, salt, pepper, and herbs on a baking sheet. Bake until tender, about 15 minutes.
BRING a large pot of salted water to a boil over high heat.
ADD the pasta and cook for about 5 minutes. Drain pasta in a colander.
COMBINE the pasta with the vegetables, Marinara Sauce, cheese, and meat in a large bowl. Mix well, until all the pasta is coated with the sauce and all the ingredients are combined.
POUR the pasta into a greased 7x11 inch pan. Top with butter pieces.
BAKE until top is golden and cheese melts, about 20 minutes.

Marinara Sauce made with fresh Tomatoes

2010-08-07T19:11:00.000-07:00

Ingredients:
2 Tablespoon olive oil
1/2 cup chopped onion
1/2 cup chopped green pepper
2 garlic cloves, chopped
3 cups (about 3 large) peeled, chopped tomatoes {If you shock the tomatoes in boiling water for 10 seconds then in ice water) they will be must earier to peel}
1 can(6 oz.)no-salt-added tomato paste
2 teaspoons sugar1 teaspoon basil
1/2 teaspoon oregano
1/2 teaspoon salt
1/4 teaspoon fennel seed

Directions:

Heat olive oil in a large saucepan over medium-high heat. Add the onion, green pepper, and garlic. Cook, uncovered, 2 to 3 minutes. Add remaining ingredients. Reduce heat to low and simmer, covered, until tomatoes are very tender, about 15 to 20 minutes; stir occasionally.

Cool 5 minutes.

Place cooled mixture in blender jar 1 or more cups at a time. Cover and blend at stir about 30 seconds after each addition. Blend at puree about 30 seconds. Return mixture to saucepan. Simmer over low heat about 5 to 10 minutes, stirring occasionally.

Serve over pasta

Peanut Butter Frosting

2010-08-05T11:27:00.001-07:00

This recipe was gifted to me from a friend... a really nice friend! It's a really good recipe!

Ingredients:
1 1/2 cup softened butter {3 sticks}
1 cup creamy peanut butter
1/4 cup heavy whipping cream
1 t vanilla
5 cups powdered sugar

Directions:

Mix the butter and peanut butter together well. Add remaining ingredients and mix.

Yields a LOT of yummy frosting (enough to fill 24 cupcakes and to fill and frost a 9" round cake.)

Thank you Jennifer for sharing this with me (and my closest million friends)

Canning: Cherry Pie Filling

2010-07-29T17:16:00.001-07:00

Ingredients:

5 1/2 Cups Sugar
3/4 tsp Salt
3/4 Cup Cornstarch or 1 1/4 Cup Ultra Gel

2 Tbs Lemon Juice
5 1/2 Cups Water
Pie Cherries to fill eleven pint jars (PITTED!)

Directions:

Boil together first five ingredients. If you are using the Ultra Gel, read the directions on the container. It should tell you to add it slowly and mix between. The Ultra Gel will thicken up like pudding, and if you don't add it slowly, it can lump and be a pain. Red food coloring can be added if desired. Pour over cherries, seal in jars, and process 20 - 25 minutes in water bath canner.

Canning: Hard Beans!

2010-07-29T06:19:00.000-07:00

Put 1/2 cup beans/pint
Fill with hot water
Let them soak over night (or for at least 10 hours)

Rinse 3 times (I do this in my hand).

Add ½ tsp of salt per jar
Fill 1 inch from the top w/ boiling water

Pressure Cook for 75 min with 10 lbs of pressure

For Quarts, double the recipe, but the cook time and pressure are the same. You can use these directions for any hard bean.

Sweet Pork (Slow Cooked)

2010-05-02T08:05:00.000-07:00

This recipe is great for tacos, burros, whatever your heart desires.

Ingredients:

1 (3-5 Ib.) pork roast – (boneless pork tenderloin recommended)
1 cup salsa – not fresh salsa (we prefer green salsa, but red salsa will work too)
1 cup brown sugar, packed

Directions:

Place ingredients in a greased 3 ½-4 ½ qt. slow cooker.
Cover and cook on low heat for 8 – 10 hrs.
Shred pork with a fork before serving.
Keep lid off after shredding for about 15 mins.
So juice will thicken.

Picture to follow

Cooked Play Dough

2010-03-12T06:30:00.001-08:00

Ingredients:

2 cups of plain flour

1 Tbsp. of cooking oil

1 tsp. cream of tartar

2 cups of coloured water

1 cup of salt

Directions:

Place all of the ingredients in a medium size or large pan. Cook slowly on medium-high and stir it until the play dough thickens. Keeps best in the fridge in plastic containers.

Takes less than 10 minutes.

(This recipe makes a LOT of Play Dough. I recommend cutting it in half)

Pizza Casserole

2010-02-26T16:56:00.000-08:00

Ingredients:

3 tsp Olive Oil
1 Medium Yellow Onion, diced
2 Sweet Pepper (any color) cut into large dice
2 Small Zucchini, diced
2 Garlic Clove
3 Cans (14 oz) Diced Tomatoes (drained)
Ham (I didn't pay attention to quantity)
1 tsp Dry Italian Seasoning
1/2 tsp Black Pepper
1 tsp Salt
1/4 c Parmesan Cheese
2 C Mozzarella Cheese
1 tube bread sticks

Directions:

Pre-heat Oven to 350 Degrees, Grease a 10X13" pan
Saute Pepper and onion in the olive oil for approximately 5 min
Add Garlic and Zucchini, Saute for approximately 5 min
Add Ham, tomatoes, and seasonings, Saute for 5-7 min
Add half of the Parmesan cheese, and mix
Pour half the mixture into your baking dish. Put half the mozzarella cheese on top of it. Pour the rest of the mixture on the cheese.
Top the mixture with the bread stick dough, making a lattice design.
Sprinkle the remaining cheese on top
Bake for 25 minutes.

I usually half the recipe, discard the onion, and add mushrooms when I add the zucchini. Enjoy!

Grilled Apples and Cheese Sandwiches

2010-02-26T16:42:00.000-08:00

Ingredients:

Bread

Cheddar Cheese

Apple

Directions:

Shred or Slice Cheddar Cheese
Slice Apple paper thin
Lightly Butter one side of the bread
Heat skillet on low or medium low.
Layer bread, cheese, apples, cheese, and bread (butter side out).
Grill sandwich, each side, until golden brown and cheese is melted
Enjoy!

Easy Yummy Pasta

2010-01-28T17:51:00.001-08:00

Ingredients:

Pasta (I use Penne)

Olive Oil

Lemon Juice

Pine Nuts
Parmigiano Cheese
Asiago Cheese
Small Squash
Broccoli
Mushrooms
Basil
*I don't really measure anything sorry!

Directions:
1. Chopped the squash and broccoli

2. Cook Pasta as directed on box. Drain.

3. Pour about a tablespoon of Olive Oil into a medium pan. Add Squash, broccoli, and mushrooms. Mix well. Add heat (medium to medium high). Saute for about 7 minutes or until veggies are soft. Take off heat.

4. In a bowl, mix pasta, veggies, about 2 tablespoons or so of Olive Oil, about 1 or 2 tablespoons of lemon juice, a few tablespoons of the cheeses, a dash or so of basil, and a handful of pine nuts. Mix well.

5. Enjoy.

Everything is "to taste".

Pizza Dough

2010-01-10T12:26:00.000-08:00

Ingredients:

1/2 c. hot water
1 package (2-1/4 tsp.) regular or fast acting yeast
1-1/4 to 1-1/2 c. Flour (all-purpose or bread)
1 tsp. Olive Oil or Vegetable Oil
1/2 tsp. salt
1/2 tsp. sugar
cooking spray

Directions:

Heat water over medium heat until an instant read thermometer reads between 105 to 115 degrees Fahrenheit. In a large bowl, dissolve the yeast into the water. With a wooden spoon, stir in half the flour and remaining ingredients (minus the cooking spray). Stir in remaining flour at 1/4 c. intervals until the dough is easy to handle.

Sprinkle flour on the counter and knead dough for 10 minutes (sprinkling additional flour if dough starts to stick.)

Grease a large bowl. Stick dough in the bowl, turning dough to grease all sides of it. Cover the bowl loosely with plastic wrap. Stick in a warm place to let rise for 20. (I use the microwave as my warm place. My trick is to put a small container of water in the microwave and cook long enough to make the water bowl. Then (leaving the water in the microwave), I add the bowl with the dough. Do NOT start the microwave at this point, just close the door and start your timer. This trick works for all yeast breads that need to rise). If you have questions, email me at cami.smithson@gmail.com.

Gently push your fingers into the dough to deflate it. Cover and stick in refrigerator for at least 2 hours (but not longer than 48 hours.) If dough should double in size during refrigeration, simply push your fingers into it to deflate it).

Heat oven to 425. Move rack to middle position in oven. Place dough on the center of an ungreased cookie sheet or 12" pizza pan. Using floured fingers, press dough into a 12" round. Press from the center out so the center is slightly more thin than the edges.

Spread pizza sauce over dough and add toppings!

Bake for 15-20 minutes (until the crust is golden brown and the cheeses are melted and lightly browned)

Oatmeal Chocolate Chip Cookies

2010-01-10T11:58:00.000-08:00

Ingredients:

1-1/4 c. Packed Brown Sugar

1 c. Butter (2-sticks) room temperature

1 tsp. Baking Soda

1 tsp. Ground Cinnamon

1 tsp. Vanilla

1/2 tsp. Salt

2 Large Eggs

3 c. Old Fashioned Oatmeal

1-1/2 c. All-Purpose Flour

1 c. Chocolate Chips (Or Raisins)

Directions:

Preheat oven to 350
Cream brown sugar, butter, baking soda, cinnamon, salt, vanilla, and eggs.
Mix in Oats, Flour, and chips
Scoop dough using tablespoon onto a un-greased pan, with a 2" separation.
Bake for 8-11 minutes or until golden brown (I bake for 8 minutes).
Let pan cool completely between batches

Yields 3-4 dozen cookies!

Chocolate Chip Cookies and Chocolate Chip Cookie Brownies

2009-09-06T19:51:00.000-07:00

Chocolate Chip Cookies

Ingredients:
1 ½ C. Butter at room temperature (3 sticks)
1 ¼ C. Granulated Sugar
1 ¼ C. Brown Sugar
1 Tblsp. Vanilla
2 Large Eggs
4 C. All-Purpose Flour
2 tspn. Salt
1 Bag (24 oz) Semisweet Chocolate Chips
2 C. Coarsely chopped nuts, if desired

Steps:
1. Preheat oven to 375°F. In a large bowl, beat the butter, both sugars, vanilla, and eggs with an electric mixer on medium speed (or a wooden spoon), until light and fluffy. Stir in flour, baking soda, and salt. Then stir in the chocolate chips and nuts.

2. If you want all the cookies to be uniform in size and shape. Measure out the dough with a ¼ C. dry-ingredient measuring cup. Then roll the dough into a ball. Set it on the pan and flatted with a fork so it is round. If this isn’t something that you are worried about, skip to step

3. Bake for 12 to 15 minutes or until light brown (the centers will be soft). Cool 1 to 2 minutes on cookie sheets, then remove cookies to a cooling rack.

(Camille’s Note: the cookies seemed to be burnt when I cooked them for the entire 12 minutes. I ended up cooking them for 7 – 8 minutes and they turned out great.)

Chocolate Chip Cookie Brownies

Buy a box of Brownie mix (I used Betty Crocker Chocolate Chunk) or use the brownie recipe I posted earlier this year. Make according to the box. Pour into pan. Take bits of cookie dough from the recipe above, roll into ball, and place randomly throughout the brownie pan. Bake as directed per the brownie recipe.

Enjoy!

Chocolate Brownies and Chocolate Buttercream Frosting

2009-05-03T20:43:00.000-07:00

Chocolate Brownies

Ingredients:

5 oz unsweetened baking chocolate

2/3 C. Butter

1-3/4 Granulated Sugar

2 Teaspoons Vanilla

3 Large Eggs

1 C. All-purpose Flour

1 C. Chopped Walnuts (if desired)

Directions:

Heat oven to 350. Spray the bottom and sides of a 9 inch square pan with the cooking spray
Cut the baking chocolate into pieces. In a 1-quart saucepan, melt the chocolate and butter over low heat, stirring constantly, just until the chocolate is melted. Remove heat and cool 5 minutes.
In a medium bowl, beat the sugar, vanilla, and eggs with an electric mixer for 5 minutes on high speed. On low speed, beat in chocolate mixture, stopping occasionally to scrape batter from side and bottom with a rubber spatula. Beat in the flour, stopping occasionally to scrape bowl, just until mixed. Stir in the walnuts. Pour batter evenly in pan and smooth top of batter.
Bake 40-45 minutes or until until brownies begin to pull away from the sides of the pane. Be sure not to over bake. Place pan on a cooling rack. Let stand about 2 hours until completely cooled. Then frost.

Chocolate Butter cream Frosting

Ingredients:

3 C. Powdered Sugar

1/3 C. Baking Cocoa

1/3 C. Butter (at room temperature)

1-1/2 Teaspoon Vanilla

1 - 2 Tablespoons Milk

Directions:

In a medium bowl, mix sugar, cocoa, and butter with an electric mixer until well mixed.
Stir in vanilla and 1 Tablespoon of milk. Beat. Gradually mix in additional milk until the frosting is at the consistency you want.

Gingersnaps

2009-05-03T20:35:00.001-07:00

Ingredients:

1 C. packed Brown Sugar

3/4 C. Butter (1-1/2 sticks) at room temperature

1/4 C. Mild - Flavor or Full Flavor Molasses

1 Large Egg

2-1/4 C. all-purpose Flour

2 Teaspoons Baking Soda

1 Teaspoon Ground Cinnamon

1 Teaspoon Ground Ginger

1/2 Teaspoon Ground Cloves

1/4 Teaspoon salt

2 Tablespoons Granulated Sugar

Directions:

In a large bowl, beat the brown sugar, butter, molasses, and egg with an electric mixer until well mixed. With a wooden spoon, stir in remaining ingredients except the granulated sugar until well mixed. Cover and put in refrigerator for at least 1 hour.
Heat oven to 375. Grease cooking sheets with cooking spray
In a small bowl, put the granulated sugar. For each cookie, shape a rounded teaspoonful of dough into a ball and dip the top of the cookie into the sugar. Place on cookie sheet separated 3 inches apart.
Bake 9-12 minutes. Remove cookies from cookie sheets to a cooling rack. Cool cookie sheets 10 minutes between batches.

Snickerdoodles

2009-05-03T20:25:00.000-07:00

Ingredients:

1-1/2 C. Granulated Sugar

1 C butter (2 sticks) room temperature

2 Large Eggs

2-1/4 C. Flour

2 Teaspoons Baking Soda

1/4 Teaspoons Salt

1/4 C. Granulated Sugar

1 Tablespoon Ground Cinnamon

Directions:

Heat oven to 400 degrees. In a large bowl, beat 1-1/2 cups sugar, the butter and the eggs with an electric mixer on medium speed until well mixed. With a wooden spoon, stir in flour, cream of tarter, baking soda, and salt until well mixed.
In a small bowl, mix remaining sugar and cinnamon until mixed. For each cookie, shape enough dough to make a 1-1/4 inch ball. (If dough is too soft, cover and refrigerate for 30 min). Roll balls in sugar mixture and place on a non-greased cookie sheet. Keep dough balls separated by 2 inches.
Bake 8 - 10 minutes or until set. Immediately remove cookies from cookie sheets to a cooling rack. Cool cookie sheets 10 minutes between batches.

Toffee Bars

2009-05-03T08:23:00.001-07:00

Ingredients:

1 Large Egg

1 cup butter (2 sticks) room temperature

1 teaspoon Vanilla

1 cup packed brown sugar

2 cups all purpose flour

1/4 teaspoon salt

2/3 cup chocolate chips

1/2 cup chopped nuts (if desired)

Directions:

Heat Oven to 350. Separate egg yolk from white. We are going to be using the yolk. Either disgard the white or save it for a different recipe.
In a large bowl, stir the egg yolk, butter, brown sugar, and vanilla with a wooden spoon until it is well mixed. Then add the flour and salt. Using your fingers, press the dough firmly and evenly on the bottom of a ungreased or foil lined 13x9-inch pan.
Bake 25 to 30 min or until very light brown (the crust will be soft).
Immediantely sprinkle the chocolate chips over the hot crust. Let stand about 5 minutes or until chocolate has soften. Spread chocolate evenly over bars. Sprinkle with nuts.
Place pan on cooling rack and let sit for 30 minutes before cutting.

Number Of Servings: 32 bars

Preparation Time: 15 min prep, 1 hour 20 min start to finish

Taco Soup

2009-04-19T19:46:00.000-07:00

Ingredients:

1 lb Ground Beef

1 Can Corn (with liquid)

1 Can Kidney Beans (with liquid)

1 Can Black Beans (with liquid)

1 Can Tomato Sauce

1 package of taco seasoning

Cheese

Sour Cream

Tortilla Chips

Olives

Directions:

brown your ground beef
put beef, tomato sauce, un-drained kidney beans, un-drained corn, and taco seasoning into a slow cooker. Cover, set on low, and cook for 4-6 hours (stirring occasionally).
When ready to eat, top with sour cream, cheese and olives. We eat it with tortilla chips on top as well.

Preparation Time: 4.5-6.5 hours

Cherry Swirl Coffee Cake

2009-04-18T15:01:00.000-07:00

Top: Cherry Coffee Cake, Bottom: Blueberry Coffee Cake

Ingredients:
Coffee Cake:
1-1/2 cups granulated sugar
1 cup butter (2 sticks), room temperature
1-1/2 teaspoons baking powder
1 teaspoon vanilla
1 teaspoon almond extract
4 large eggs
3 cups all-purpose flour
1 can (21 oz) cherry pie filling (or alternative fruit)

Glaze:
1 cup powder sugar
1 or 2 teaspoons milk

Directions:

1. Heat the oven to 350 degrees. Prepare either a 15x10 in pan or 2-9x9 in pans by spraying them with cooking spray

2. In a large bowl, beat all the cake ingredients except the flour and the pie filling with an electric mixer for about 3 minutes. Add the flour and mix. The dough will be stiff.

3. Spread 2/3 of the mixture evenly into the pan(s). set the other 1/3 of the mixture aside. Spread the pie filling over the dough. The pie filling would cover the entire cake. Spread it as much as you can. With the remaining dough, drop mounds on to the cake, about 2 inches apart, over then entire cake. (It will give the cake a fun 3-dimensional look).

4. Bake for about 45 min or until you can put a toothpick through the cake and come out clean.

5. While the cake is baking, in a small bowl, mix the glaze ingredients with a spoon until it is smooth and thin enough to drizzle. Over the warm coffee cake, drizzle glaze from the tip of a tableware teaspoon, moving back and forth to make thin lines of glaze. Cut and serve.

Number Of Servings: 18 bars

Preparation Time:prep - 20 mins, start to finish: 1 hour, 5 minutes

Thanks to Camille S. For donating this recipe

Streusel Topped Blueberry Muffins

2009-04-18T14:56:00.000-07:00

Ingredients:

Streusel Top:

1/4 Cup Flour

1/4 Cup Brown Sugar

1/4 Teaspoon Cinnamon

2 Tablespoons cold butter

Muffins:

3/4 cup milk

1/4 vegetable oil

1 egg (large)

2 Cups Flour

1/2 Cup Sugar

2 teaspoons baking powder

1/2 teaspoon salt

1 can fresh, canned (drained) or frozen blue berries (I used 1/2 can blueberry pie filling)

Directions:

1. Heat the oven to 400 degrees. Place a paper baking cups in each of 12 regular-size muffin cups.

2. In a medium bowl, mix the streusel topping ingredients (minus the butter) until they all blend together. Cut the butter into the mixture and (using a fork or your hands) mix until crumbly. Set aside.

3. In a large bowl, beat milk, oil, and egg with a wisk or fork. Add the flour, sugar, baking powder, and salt. Stir until flour is moisten (batter will be lumpy). Gently stir in blue berries. Spoon batter into the cups. Sprinkle each with about 1 Tablespoon of Streusel

4. Bake for 20-25 min.

Number Of Servings: 12 muffins (though I got 12 large and 12 mini muffins from the recipe)

Preparation Time: Prep: 20 min. Total: 50 min

Thank you Camille S! For sharing

Layered Coconut-Chocolate Chip Bars

2009-04-18T14:53:00.000-07:00

Ingredients:

1/2 cup butter

20 to 24 graham cracker squares

1 cup chopped nuts

1 cup chocolate chips

1-1/2 cup shredded coconut

1 (14 oz) can sweetened condensed milk

Directions:

1. Heat oven to 350 degrees. Place butter in medium, microwaveable bowl and microwave for 1 min (with papertowel covering it)

2. Place graham crackers in a ziploc bag and roll over them with a rolling pin until they are fine crumbs. Measure your crumbs. It should be 1-1/2 cups.

3. Pour the crumbs into the bowl of melted butter and mix. Then, using your clean fingers, press the mixture into the bottom of a ungreased 13x9" pan

4. Sprinkle nuts, chocolate chips, and coconut over the graham cracker mixture. Pour the condensed milk over the top.

5. Bake 20-25 minutes or until lightly browned. Place pan on a cooling rack. Let stand for about 2 hours until completely cooled. For 36 bars, cut 6 rows by 6 rows.

Number Of Servings:36 bars

Preparation Time:10 minutes prep, 2 hours 40 min total

Thank you Camille S. for sharing this recipe

Easter Story Cookies

2009-04-10T10:50:00.000-07:00

EASTER STORY COOKIES
To be made the evening before Easter.

You will need:
1 cup whole pecans
1 tsp. vinegar
3 egg whites
pinch salt
1 cup sugar
plastic ziploc bag
wooden spoon
tape
Bible

Preheat oven to 300 degrees (this is important-don't wait 'til you're half done with the recipe!)

Place pecans in ziploc bag and let children beat them with the wooden spoon to break into small pieces. Explain that after Jesus was arrested, He was beaten by the Roman soldiers. Read John 19:1-3.

Let each child smell the vinegar. Put 1 tsp. vinegar into mixing bowl. Explain that when Jesus was thirsty on the cross, He was given vinegar to drink. Read John 19:28-30.

Add egg whites to vinegar. Eggs represent life. Explain that Jesus gave His life to give us life. Read John 10:10-11.

Sprinkle a little salt into each child's hand. Let them taste it and brush the rest into the bowl. Explain that this represents the salty tears shed by Jesus' followers, and the bitterness of our own sin. Read Luke 23:27.

So far, the ingredients are not very appetizing. Add 1 cup of sugar. Explain that the sweetest part of the story is that Jesus died because He loves us. He wants us to know and belong to Him. Read Ps. 34:8 and John 3:16.

Beat with a mixer on high speed for 12 to 15 minutes until stiff peaks are formed. Explain that the color white represents the purity in God's eyes of those whose sins have been cleansed through repentance and the Atonement. Read Isaiah 1:18 and John 3:1-3.

Fold in broken pecans. Drop by teaspoons onto wax paper covered cookie sheet. Explain that each mound represents the rocky tomb where Jesus' body was laid. Read Matt. 27:57-60.

Put the cookie sheet in the oven, close the door and turn the oven OFF. Give each child a piece of tape and seal the oven door. Explain that Jesus' tomb was sealed. Read Matt. 27:65-66.

GO TO BED! Explain that they may feel sad to leave the cookies in the oven overnight. Jesus' followers were in despair when the tomb was sealed. Read John 16:20 and 22.

On Easter morning, open the oven and give everyone a cookie. Notice the cracked surface and take a bite. The cookies are hollow! On the first Easter, Jesus' followers were amazed to find the tomb open and empty. Read Matt. 28:1-9.

Creamy German Chocolate Cupcakes

2008-09-29T17:53:00.000-07:00

Ingredients:

1 pkg Duncan Hines Moist Deluxe German Chocolate Cake Mix
1 8oz pkg Cream Cheese, softened

2/3 C Granulated Sugar

1 Egg

1/2 C Mini-Chocolate Chips

1/2 C Flaked Coconut

1 tub Duncan Hines Creamy Home-Style Cream Cheese Frosting

Toasted Coconut, optional

Mini-Chocolate Chips, optional

Instructions:

Preheat oven to 350F. Place 2 1/2" paper liners in 24 muffin cups.

Prepare cupcakes following package directions for Basic Recipe. Spoon batter into lined muffin cups. In a small bowl, combine cream cheese, sugar and egg; mix until smooth. Stir in chips and coconut. Spoon about 1 Tablespoon cream cheese mixture into batter of each cupcake. Bake 25 minutes of until toothpick inserted in center comes out clean. Cool cupcakes following package directions.

Spread cupcakes with frosting.

Garnish with toasted coconut and min-chocolate chips, if desired.

(Recipe courtesy of Duncan Hines)

Frozen Peanut Butter Pie

2008-09-14T17:46:00.000-07:00

Ingredients:
1 8-oz pkg Cream Cheese, softened
3/4 C Extra Chunky Peanut Butter
1 C Powdered Sugar
1/2 C Milk
1 8-oz Carton Frozen Extra Creamy Whipped Topping, defrosted
1 9-inch Graham Cracker Crust

Directions:
In medium size bowl with electric mixer, beat cream cheese on low speed until soft and fluffy. Mix in peanut butter and sugar until incorporated. Slowly add milk, beating until well blended. Fold in whipped topping. Spoon into pie crust, mounding the top. Freeze until firm. When solid, cover with foil. (Pie may be frozen for several weeks.)

Remove from freezer 10-15 minutes before serving. Makes 8 servings.

Recipe developed by cookbook author Marlene Sorosky Gray. Published by Safeway for their Extra Creamy Whipped Topping.

Moon Cake

2008-09-14T17:39:00.001-07:00

Ingredients:
1 cup water
1⁄2 cup margarine
1 cup all-purpose flour
4 eggs
1 8-ounce package cream cheese
3 1⁄2 cups milk
5 3-ounce packages vanilla instant pudding mix
1 12-ounce carton whipped topping, thawed*
1⁄4 cup chocolate sauce
1⁄2 cup nuts, chopped

Directions:
Preheat oven to 400°. In a small saucepan, mix the water and margarine. Bring to a boil. Add the flour all at once and stir rapidly until the mixture forms a ball. Remove from heat and cool.
With a wooden spoon or electric mixer, beat in the eggs, one at a time, beating well after each
addition. Spread dough on an 11x15-inch ungreased cookie sheet. Bake for 30 minutes. Cool. (Crust will look like the moon’s surface, which is how it gets its name.) Don’t prick, let stand as is.
Beat the cream cheese until it is very soft. In another bowl, mix the milk and pudding mix. Blend cream cheese with pudding and mix together until smooth. Spread on crust; refrigerate 20 minutes. Generously top with whipped topping. Drizzle with chocolate sauce and sprinkle with chopped nuts. Makes 20 servings.
* Whipping cream may be substituted

Source: Lion House Entertaining, [Salt Lake City: Eagel Gate, 2001], p. 115., as reprinted by Deseret Book here.

Trail Mix

2008-09-14T17:23:00.000-07:00

Ingredients:
1 C of white sugar
1 C of Karo syrup (clear)
1 C of Butter
1 Box of Corn Chex cereal
1 Box of Golden Grahams cereal

Directions:
Melt butter. Add sugar and syrup, bring to a boil on medium heat, and boil for 5 minutes. Add to cereal and mix well. Lay out in a large metal jelly roll pan.

(Thank you, Rocio B., for sharing this recipe with us!)

Cookies and Cream Trifle

2008-09-14T15:45:00.000-07:00

Start to finish: 20 minutes preparation, plus 6 hours chilling time in the refrigerator.

Ingredients:
Two (FOUR 1/2 Cup Serving Size) boxes instant chocolate pudding mix
4 cups skim or low-fat milk, divided
One 8 oz. package light cream cheese at room temperature
Two 3 oz. packages ladyfingers, (see Cook's note below)
32 Oreo cookies, with additional for garnish
One 12 oz. carton Cool Whip or other reduced-fat nondairy whipped topping

Directions:
1. Place the pudding mix, 3 cups of the milk (reserve remaining cup for later) and the cream cheese in the large bowl of an electric mixer. Mix on low speed until well blended. (There will be small pieces of the cream cheese. This is OK.) Set aside.
2. Split the ladyfingers in half lengthwise, if they are not already. Place half of one package, cut-side up, to line the bottom of a trifle bowl or glass bowl with a 16-cup capacity. (They may overlap a bit. This is fine.) Drizzle 1/4 cup of the remaining milk, 1 tablespoon at a time, over the ladyfingers, thoroughly moistening them. Spread about 1/4 of the pudding mixture over the ladyfingers.
3. Spread 1/4 of the whipped topping over the pudding. Coarsely chop 8 Oreo cookies, and sprinkle them over the topping.
Repeat layers 3 more times, ending with cookie pieces. Cover with plastic wrap, and refrigerate at least 6 hours (or up to 24 hours) to let the flavors blend. Serve in dessert bowls. Garnish with additional cookies if desired.
Makes 15 servings

Cook's note: Check with the bakery manager at your grocery store for ladyfingers (they are sometimes refrigerated), or substitute thin slices of angel food cake.
The ladyfingers at Safeway are already split in half lengthwise, so there is no need to do this in step 2 above.

(Thanks to Stacie A. for submitting this recipe!)

Wendy's Sour Cream Cinnamon Coffee Cake

2008-09-14T15:43:00.000-07:00

Ingredients:
2 sticks butter (room temperature)
1 Cup sugar
2 Cups flour
1 ½ tsp. baking powder
2 eggs
½ tsp. baking soda
1 tsp. vanilla extract
1 Cup sour cream

Filling and topping:
¾ cup finely chopped pecans
1 tsp. cinnamon
2 tsp. sugar

Instructions:
Heat oven to 350 degrees. Grease and flour a 9- or 10-inch tube or Bundt pan. In a large mixing bowl, lightly beat the butter, sugar, and eggs; mix in the sour cream. In a second bowl, mix the flour, baking soda and powder and add it to the large (first) mixing bowl, beating until blended. Spoon half the batter into the pan.

Next, thoroughly mix the nuts, cinnamon, and sugar. Sprinkle half the mixture over the batter in the pan. Pour in the remaining batter and then sprinkle the rest of the topping on the top. Bake for 45 to 55 minutes or until a toothpick comes out clean. Let cool for 10 minutes and remove from pan. Yum!!

(Thank you, Monica R., for sharing this recipe with us!)

Magic Cookie Bars

2008-09-14T15:42:00.000-07:00

Ingredients:
1 cube of butter, melted in 9X13 pan
1 1/2 cups graham cracker crumbs
1 cup walnuts or pecans, coarsely chopped
1 (6oz.) pkg. semi-sweet chocolate chips
1 1/3 cups flaked coconut
1 (15 oz.) can eagle brand milk

Directions:
Sprinkle graham cracker crumbs evenly over melted butter. Then put on the nuts, chocolate chips, and coconut. Drizzle eagle brand milk over the top. Bake at 350 degrees for 25 minutes or until lightly brown. Let cool 15 minutes at least. Cut into bars.

(Thanks to Daphne H. for sharing this recipe with us!)

Strawberry Pretzel Salad

2008-09-14T15:40:00.001-07:00

Ingredients:
2 cups crushed pretzels
3/4 cup melted butter
3 tablespoons sugar, plus 3/4 cup sugar
1 (8-ounce) package cream cheese
1 (8-ounce) container whipped topping
2 (3-ounce) packages strawberry gelatin dessert mix
2 cups boiling water
2 (10-ounce) packages frozen strawberries
1 (8-ounce) can crushed pineapple
Whipped topping or whipped cream, to garnish

Directions:
Preheat oven to 400 degrees F. For the crust, mix the pretzels, butter, and 3 tablespoons of sugar. Press this mixture into a 9 by 13-inch pan and bake for 7 minutes. Set aside and allow to cool. In a mixing bowl, beat together the cream cheese and 3/4 cup of sugar. Fold in the whipped topping, and spread over the cooled crust. Refrigerate until well chilled. In a small bowl, dissolve the gelatin in the boiling water, and allow to cool slightly. Add the strawberries and pineapple, and pour over the cream cheese mixture. Refrigerate until serving time. To serve, cut slices and serve with a dollop of whipped topping.

(Thank you, Kelli P., for sharing this recipe with us!)

Shortbread

2008-09-14T15:38:00.000-07:00

Ingredients:
2 cups butter - cream until white
1 cup sugar - add slowly until fluffy
4 cups flour (1/2 cup should be rice flour)
1 tsp. almond flavoring

Directions:
Mix well, dough should be soft, but not sticky. Divide into 6-8 balls. Press into circles about 1/2 inch thick on cookie sheets. Score into eight sections, press a fork around the edge and prick each section 2-3 times. Bake 350 degrees for 15-20 minutes. Watch carefully. If it is golden brown it is too done. Sprinkle with sugar and cut into pieces along score lines. Press a whole almond into each section if desired.

(Thank you, Daphne H., for sharing this recipe with us!)

Carebear Puffs

2008-09-14T15:36:00.000-07:00

Ingredients:
1/3 c. powdered sugar
2 cubes butter
3/4 c. cornstarch
1 c. flour

Directions:
Cream butter and sugar. Add cornstarch and flour. Roll into 1 inch balls, on ungreased cookie sheet.Put thumb print into each of the balls. Bake @350 about 8-10 min.

Frosting:
3 oz. cream cheese
1 c. powdered sugar
1 tsp. vanilla
Mix together. Add some frosting into thumbprintof each cookie.

(Thanks for Ginger P. for sharing this recipe with us!)

Tortilla Chips

2008-09-14T15:35:00.000-07:00

Ingredients:
1 bag of large flour tortillas
cinnamon and sugar

Directions:
Cut flour tortillas into various sizes. Place on cookie sheet and spray them with cooking spray. Sprinkle cinnamon and sugar mixture over the top. Bake at 350 for about 5 minutes until they are just slightly brown and crispy. Watch carefully because it doesn't take long at all and you could burn them.

(Thank you, Karen H., for sharing this recipe with us!)

Merry Berry Cheese Bars

2008-09-14T15:33:00.000-07:00

Ingredients:
2 cups all-purpose flour
1 1/2 cups uncooked old-fashioned rolled oats
3/4 cup + 1 tbsp. firmly packed brown sugar
1 cup butter or margarine, softened
1 (8 oz.) pkg. cream cheese, softened
1 (14 oz.) can sweetened condensed milk
1/4 cup lemon juice
1 (16 oz.) can whole berry cranberry sauce
2 tbsp. cornstarch
1 cup baking white chocolate, coarsely chopped

Directions:
1. Preheat oven to 350 degrees F. With mixer, beat flour, oats, 3/4 cup sugar & butter until crumbly.
Set aside 1 1/2 cups mixture; press remaining mixture on bottom of greased13x9-inch baking dish. Bake
15 min. or until lightly browned.
2. With mixer, beat cheese until fluffy. Gradually beat in milk until smooth,
stir in lemon juice. Spread over baked crust. Combine cranberry sauce, cornstarch and remaining 1 tbsp.
sugar. Spoon over cheese layer. Add white chocolate to reserved crumb mixture and sprinkle over cranberry sauce.
3. Bake 45 min. or until golden. Cool & cut into bars. Refrigerate leftovers.
*Tip: Cut into large squares. Serve warm, top with ice cream.
Makes: 24-36 bars

(Thanks for Kimberly R. for sharing this recipe!)

Rocky Road Fudge

2008-09-14T15:32:00.000-07:00

Ingredients:
¼ cup butter or margarine
1 2/3 cup sugar
2/3 cup evaporated milk
1 teaspoon vanilla
25 large marshmallows
1 cup chocolate chips
1 cup chopped nuts
25 miniature marshmallows

Directions:
Melt butter over medium heat, then add sugar and milk; stirring constantly until mixture comes to a boil. Boil for 3 minutes, and then remove from heat. Add large marshmallows and chocolate chips, mix well until melted. Stir in vanilla. Allow mixture to cool to lukewarm. Mix in nuts and miniature marshmallows. Pour into a greased 8”x8” pan and refrigerate.

(Thanks to Crystal A. for sharing this recipe with us!)

Pumpkin Pie Crunch

2008-09-14T15:30:00.000-07:00

Ingredients:
1-16oz can of pumpkin
3 eggs
1.5 cups sugar
4 tsp pumpkin pie spice
1/2 tsp salt
1 yellow cake
1-2 sticks melted margarine
1 cup chopped pecans, walnuts or almonds

Directions:
Combine first 5 ingredients in large bowl. Pour into 9x13 pan. Sprinkle dry cake mix evenly over pumpkin mixture. Drizzle evenly with melted margarine. Bake at 350* for 50-55 minutes. Sprinkle with nuts over the cake for the last 10-15 minutes of baking time. Cool. Serve with cool whip and refrigerate leftovers.

(Thank you, Mayra H., for sharing this recipe with us!!)

Yummy Mix

2008-09-14T15:29:00.001-07:00

Ingredients:
6 C Golden Grahams
6 C Chex cereal
Salted nuts (I prefer cashews)
¾ C Butter (not margarine)
¾ C White sugar
1 C light corn syrup

Directions:
Mix together cereal and nuts. Bring butter, sugar and syrup to a rapid boil. Boil for 3 minutes stirring constantly. Pour over cereal mixtures. Coat well. Pour out onto waxed paper or well-buttered pan. When cool break apart.

(Thank you, Susan B., for sharing this recipe with us!)

Coconut Bread

2008-09-14T15:26:00.001-07:00

Ingredients:
4 eggs – beat well then add:
2C sugar
1C oil
1 tsp coconut flavoring
Beat well

Sift together:
3C flour
½ tsp baking powder
½ tsp salt
½ tsp baking soda
Add alternately with:
1C buttermilk

Directions:
Stir in 1 Cup chopped nuts (optional) and 1 Cup shredded coconut. Bake at 350* for 30 min. for mini loaves. Makes 6-7 mini loaves or 4 small and 1 medium loaf.
While bread is still warm pour glaze over the top.

Glaze
1C sugar
½ C Water
1 Tbs butter
1 tsp coconut flavoring

Boil 3-4 min. and drizzle over hot loaves.

(Thanks to Susan B. for sharing this recipe with us!)

Chex Mix with a Twist

2008-09-14T15:24:00.000-07:00

Ingredients:
2 cups Brown sugar
2 cups white or brown Karo syrup
2 sticks salted butter
1 tsp. baking soda
1 box rice Chex1 brown paper bag
1 bag M&Ms or Reeses pieces
1 can cashews (optional)

Directions:
Boil first 3 ingredients, then, add baking soda slowly so it doesn't froth out of the pan. Pour Chex into brown paper bag, then pour how mixture over top. Shake for 20 seconds, then put into the microwave for 1 minute.
Repeat two times. When thoroughly shaken, spread out on cookie sheets, and continually move and spread for 3 minutes. Add nuts and candy as desired.
(Thanks to Julie E. and Mahea K. for sharing this recipe with us!)

Pumpkin Chocolate Chip Cookies

2008-09-14T15:23:00.000-07:00

Ingredients:
1 box Spice cake mix
3 eggs
1 15oz. can pumpkin
1/2 pkg. chocolate chips

Directions:
Mix all ingredients together. You can adjust the amount of chocolate chips that you desire.
Bake in a 350 degree oven for about 15 minutes.
Variations: After cookies have cooled, frost with cream cheese frosting.....Or.
Add the water recommended on cake package and make Pumpkin Chocolate Chip Muffins.

(Thanks to Dina B. for submitting this recipe!)

Wheat Muffins

2008-09-14T15:21:00.000-07:00

2 cups whole wheat flour
1/2 cup regular or butter flavored shortening, melted
1 cup sugar (or brown sugar)
1 egg (OR use substitute of 1 tsp gelatin and 1/4 cup water)
1/4 tsp salt
1 tsp vanilla
1 tsp baking soda
3/4 cup water
1/3 cup dry milk
1/4 cup raisins (optional)

Melt shortening. Mix dry ingredients in a bowl. Mix liquid ingredients, raisins, and egg (or egg substitute) and pour over the dry mixture. Stir just until moistened. Spoon into greased muffin tins. Bake at 350 degrees for 30 minutes or until browned.
(Thank you, Ruth H., for sharing this recipe with us!)

Claus Doris Cookies

2008-09-13T16:31:00.000-07:00

Ingredients:
3/4 cup butter
1/2 cup white sugar
1/2 cup brown sugar
1 egg
2 1/2 cups flour
1/2 tsp. salt
1 tsp. vanilla
1 tsp. almond flavoring
2- 1.5 oz bars of chocolate broken up (can use chocolate chips)
1/2 cup nuts
1/2 cup maraschino cherries

Directions:
Combine butter and sugars, then egg, almond, vanilla. Add salt and flour. Add nuts, chocolate and cherries. Bake 350 degrees for 8 minutes.

(Thanks to Becky W. for sharing this recipe!)

Frosted Brownies

2008-09-13T16:29:00.000-07:00

Brownie Ingredients:
Nuts (optional)
1 1/2 C. Flour
2C. Sugar
8 T. Unsweetened Cocoa
1 tsp. Salt
1 C. Oil
2 tsp. Vanilla
4 Eggs

Directions:
Mix oil, sugar, and vanilla beat well. Beat eggs in separate bowl till fluffy. Beat eggs into mixture. Add dry ingredients beat well. Add nuts and mix well. (optional) Pour into greased and floured 9X13 pan. Bake 25-30min @ 350. Let brownies cool.

Frosting Ingredients:
1lb. of Powdered Sugar
1 stick of Butter
3 tsp. Vanilla

Frosting Directions:
Melt 2 or 3 T. butter, stir in unsweetened powdered cocoa. Use your own judgment how much cocoa you want. Just make sure it is still thin enough to drizzle on top. Beat well. If too thick, add milk. Spread on top of brownies.

(Thank you Kristee R. for sharing this recipe with us!)

Fruit Salsa

2008-09-13T16:23:00.000-07:00

Ingredients:
6 Granny Smith apples - peeled and chopped
4-6 lbs. of strawberries - chopped
5 kiwis - peeled and chopped
1 orange

Directions:
Add all chopped fruit together in large bowl and squeeze juice of orange over the top. Mix and serve. It is much better when it has had time to chill for at least 1 hour.

(Thank you, Karen H. for sharing this recipe.)

Honey 'n' Spice Blueberry Pancakes

2008-09-11T16:10:00.000-07:00

Ingredients:
2 cups whole Wheat flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp salt
2 T Sugar
1/8 tsp nutmeg
1/4 tsp ginger
3/4 tsp cinnamon
1/4 cup melted butter
2 T honey
1 egg
2 C buttermilk (Regular Milk OK too)
1 C blueberries, fresh or frozen

Directions:
Mix together dry ingredients and then add the rest. Top with whip cream.

(Thank you Camille S. for this recipe)

Potato Casserole

2008-09-11T16:06:00.000-07:00

Ingredients:
2 Lbs Hash Brown Potatoes, Frozen, Cubed
½ Cup Melted Butter
1 Can Cream of Chicken Soup
1 Pint Sour Cream
2 Cups Grated Cheese
½ Cup Chopped Green Onion
1 tsp Salt
1 tsp Pepper

Topping:
¼ Cup Melted Butter
1 Cup Corn Flakes

Directions:
Mix all ingredients (except the last 2 for the Topping) together, spread into a greased 9x13 pan. Prepare the topping by pouring melted butter over corn flakes. Mix and spread on top of potatoes. Bake at 350° for 30 minutes or until hot through.

Cranberry Orange Muffins

2008-09-11T16:04:00.000-07:00

Ingredients:
2 Cups all Purpose Flour
¾ Cup Granulated Sugar
1 tsp Baking Powder
½ tsp Baking Soda
½ tsp Salt1 Cup Cranberries
1 Egg
¾ Cup Orange Juice
¼ Cup Vegetable Oil
1 tsp Grated Orange Rind

Directions:
Combine all dry ingredients in medium bowl. Stir in cranberries. In a large bowl, beat egg, orange juice, oil and orange rind. Stir dry ingredients into liquid ingredients. Spoon into muffin tins and sprinkle top with sugar. Bake at 400° for 15-20 minutes. Makes 12 muffins.

(Thank you Ruth H. for sharing this recipe in the Provident Living)

Creamy Oatmeal

2008-09-11T16:02:00.000-07:00

Ingredients:
4 ¼ Cups Water
½ tsp Salt
2 Cups Uncooked Oats (NOT Quick Oats)
1Tbsp Dry Milk Powder
1Tbsp Sugar Bring
3 ¾ cups water and salt to a boil.

Directions:
Stir in oats and reduce heat. Cook about 5 minutes, stirring occasionally. Increase or decrease water for thinner or thicker oatmeal. Add remaining ingredients and stir well. Makes 4 cups cereal.

(Thank you Ruth H. for sharing this recipe in the Provident Living)

Asian Green Bean Salad

2008-09-11T15:59:00.000-07:00

Ingredients
8 oz. uncooked linguine
1 lb. green beans, trimmed
2 c. diagonally sliced celery
1 c. thinly sliced red bell pepper
1/2 c. sliced green onions
1/3 c. chopped fresh cilantro

Dressing:
¼ c. rice wine vinegar
¼ c. soy sauce
2 Tbs. sesame oil
2 tsp. grated peeled fresh ginger
½ tsp. sugar
¼ tsp. freshly ground black pepper
3 garlic cloves, minced
1 jalapeño pepper, seeded and finely chopped (about 1 tablespoon)

Directions:
1. To prepare salad, break linguine in half. Cook pasta according to package directions; add beans during last 3 minutes of cooking. Stir in celery, bell pepper, and onions during the last minute of cooking. Drain and rinse with cold water; drain. Place mixture in a large bowl and add cilantro.2. To prepare dressing, combine vinegar and remaining ingredients in a small bowl; stir with a whisk until blended. Add to salad; toss well. Cover and chill. Makes 8 servings.

(Thank you Camille S. for sharing this recipe)

5 Layer Bean Dip

2008-06-15T19:03:00.000-07:00

Ingredients:

1 can of spicy re-fried beans
1 pkg of Mexican blend shredded cheese
1 small container of sour cream
1 jar of salsa
1 bunch of green onion
1 bag of tortilla chips

Directions:

In a pie pan spread re-fried beans.
Pour desired amount of salsa on top of the beans.
Spread sour cream over the salsa. (Don't worry it the salsa and sour cream mix)
Top the sour cream with cheese.
Dice the green onions and sprinkle over the cheese.
Serve with tortilla chips.

(Thank you Angela M. for sharing this recipe!)

Vanilla Cake with Cherries

2008-06-15T18:59:00.000-07:00

Ingredients:

1 pkg white cake mix
1 pkg large vanilla instant pudding
1 tub of cool whip
1 can of Comstock cherry pie filling

Directions:

Make pudding as directed and chill.
Make cake as directed and cool.
When the cake is completely cooled. Take the tub of cool whip and fold it into the pudding. This will make a creamy mixture.
When the cool whip and pudding are combined cover the cake with the mixture.
After the cake is covered with the mixture spoon cherries onto the cake. Enjoy!

(Thank you Angela M. for sharing this yummy recipe with us!)

Gooey Chicken Quesadillas

2008-05-30T07:25:00.000-07:00

Ingredients:
1 can (10 3/4 oz.) Campbell's® Healthy Request® Condensed Cream of Chicken Soup
1 tsp. chili powder
1/2 cup shredded Cheddar cheese
2 cans (4.5 oz. each) Swanson® Premium Chunk Chicken Breast in Water, drained OR 1 can (9.75 oz.) Swanson® Premium Chunk Chicken Breast in Water, drained
8 flour tortillas (8-inch)

Directions:
PREHEAT oven to 425°F.
MIX soup, chili powder, cheese and chicken.
SPREAD about 1/4 cup soup mixture on half of each tortilla to within 1/2" of edge. Moisten edge with water. Fold over and seal. Place on 2 baking sheets.
BAKE 10 min. or until hot. Makes 8 quesadillas.

(We usually halve this recipe at our house and actually makes more than 4 quesadillas)

(Thank you Camille S. for sharing this recipe!)

"Secret" Slush Punch

2008-05-28T19:48:00.000-07:00

Ingredients:
1 (12oz) can OJ concentrate
1 (12oz) can Lemonade concentrate
4 c sugar
1 tsp Vanilla extract
1 tsp Almond extract
18 c Water
2 (1gal) ziploc bags
2 (2L) 7-up

Directions:
Mix together everything but the 7-up; freeze in two 1 gal Ziploc bags. Thaw 1 hour before serving. Chunk up until it's slushy. Out in punch bowl and pour 1 bottle of 7-up. This recipe makes 2 bowls of slush punch (1 bag w/ 1 bottle of 7-up)

(Thank you Camille S. for sharing this recipe!)

Chocolate-Coconut Rice Crispy Treats

2008-05-28T19:42:00.000-07:00

Ingredients:
8 C cocoa cereal – I like the Malt-O-Meal brand (Cocoa Dyno-Bites) and the Safeway brand (Cocoa Nuggets), but the name brands, like Cocoa Krispies or Cocoa Pebbles will work just fine, if you want to pay more.
2-3 C Sweetened Coconut - untoasted
1lb bag jumbo marshmallows
½ C Butter/Margarine

Directions:
1. Measure out the cocoa cereal into a big mixing bowl.

2. Spray a large 13x18” Jelly-Roll pan with cooking spray to prevent sticking. Or you can spread the mixture between 2 9X13” pans.

3. Gently toast the coconut in a 10” sauté pan set on medium heat. Stir frequently, being sure to move the coconut around. During the first few minutes of this process, the coconut is actually losing its liquid, so that it can dry and toast. Once it starts browning up, stir and move the coconut around more frequently, to prevent burning. You want the coconut to get nice and toasty brown, but not burnt. There will still be some white parts in the pan, but you’re looking for more of a medium to dark brown look to the majority of the coconut. Once you’ve reached that point, taste it. If it crunches and tastes good to you, turn the stove off and dump the coconut directly on top of the cocoa cereal.

4. Melt the marshmallows and the butter together in a large saucepan until the marshmallows are melted and the butter is mixed in well. It helps to spray a rubber spatula with cooking spray while you’re working with the marshmallows.

5. Pour the marshmallow mixture over the cocoa cereal and coconut in the large mixing bowl. Mix well and transfer to the prepared pan(s). Using greased hands, pat the treats down evenly into the pan(s) and allow to cool.

(Thank you Stacie A. for sharing this yummy recipe!)

Crème Brulee French Toast

2008-05-28T18:12:00.000-07:00

1C Butter
1C Brown Sugar
2T Light Corn Syrup
1 Loaf Challah Bread (Braided Jewish Egg Bread)
5 Eggs
1.5C Half & Half
1tsp Vanilla
1/4tsp Salt

Melt together Butter, Corn Syrup and Brown Sugar. Whisk together well. Pour into 9x13 baking dish.

Cut bread into 1-inch slices. Trim off crust and wedge them on top of butter mixture.

Whisk together Half&Half, Eggs, Salt, and Vanilla. Pour mixture over bread.

Chill overnight. Bake the next morning @ 350F for 45 minutes or until golden brown.

Serve w/Butter and Syrup, if desired. But it makes its own syrup, so it’s not necessary.

(Thank you Julie P. for sharing this recipe!)

South of the Border Stuffed Shells

2008-05-28T17:06:00.000-07:00

Serving: 6
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 65 minutes

Ingredients:
24 uncooked jumbo shells
1 grated cup Monterey Jack cheese
1 16 oz jar picante sauce
1 8 oz can tomato sauce low sodium
1/2 cup water
1 chopped medium onion
1 lb ground beef lean
2 tsp vegetable oil
1 tsp chili powder
1 drained
4 oz can green chile

Directions:
1. Prepare pasta according to package directions; drain.
2. Mix picante sauce, tomato sauce and water in small bowl.
3. In a skillet, cook onion and ground beef in oil over medium heat until meat is browned and onion is tender (if using non-stick skillet, use only 1 teaspoon of vegetable oil).
4. Remove from heat and drain off fat.
5. Add chili powder, chopped green chilies, 1/2 cup shredded cheese and 1/2 cup picante sauce mixture to meat mixture.
6. Preheat oven to 350º F.
7. Pour half of remaining picante sauce mixture in bottom of 13 x 9 x 2-inch baking dish.
8. Fill each cooked shell with 1 to 2 tablespoons of mixture and place shells in baking dish.
9. Pour remaining picante mixture over top of shells.
10. Cover with aluminum foil and bake at 350 F for 20 to 30 minutes.
11. Uncover, add remaining 1/2 cup cheese and bake, uncovered, an additional 5 minutes until cheese melts.
12. Serve immediately.

TIP: This recipe can be assembled and frozen. To bake, thaw at room temperature for 8 hours and bake as directed above.

Nutrition:
Based on individual serving.
Calories: 405
Total Fat: 16 g
Carbohydrates: 37 g
Protein: 25 g

(Thank you Camille S. for sharing this recipe)

Cherry-Chocolate Cake

2008-05-28T16:48:00.000-07:00

Ingredients:
1 Chocolate Cake Mix
1 Cup of Water
1 Egg
1 Can (21 ounces) Cherry Pie Filling

Preheat the oven to 350. In a large bowl, mix together the cake mix, water, and egg until smooth. Fold in the cherry pie filling. Pour into a greased 9x13 inch pan.

Bake for 30-35 minutes, or until the cake springs back when touched.

(Thank you Camille S. for sharing this recipe)

Enchilada Soup

2008-05-28T16:43:00.000-07:00

Start with:
2 cans (4 cups) chicken broth
1 cream cheese (8 oz.)
Heat up and whisk until well blended and cream cheese is completely melted.

Add:
1 large can MILD green enchilada sauce
1 pint half and half
1 can corn, drained
2-3 chicken breasts, cooked and shredded
1 ½ cups instant rice

Bring all ingredients to a boil. Reduce heat and cook for 10 min, stirring occasionally. Makes 12-15 cups or servings.

(Thank you Terina E. for sharing this recipe with everyone.)