1 8-oz. tub strawberry-flavored cream cheese, softened
1 7-oz. jar marshmallow creme
Combine ingredients in bowl and mix until well combined. Serve with fruit.
Note: This dip goes especially well with fresh apples, strawberries, or pineapple.
Harvard Beets
I feel bad for the beet; it is not a pretty vegetable and its deep red color notoriously stains. But the beet has entered the pop culture lexicon thanks to the Schrute family beet farm. This recipe creates a yummy sweet sauce to accompany the beets. Growing up, this dish was usually served alongside roast beef for Sunday dinners.
1 Tbsp. cornstarch
4 tsp. sugar
1/2 tsp. salt
dash pepper
2/3 C. liquid (beet juice plus water to equal 2/3 C.)
1 Tbsp. vinegar
1 large can diced beets, drained (approx. 2 cups)
Mix cornstarch, sugar, salt, and pepper. Combine beet liquid and vinegar; slowly blend into cornstarch mixture. Place over medium heat and bring to a boil; boil for 1 minute. Add beets and heat through. Serves 4.
1 Tbsp. cornstarch
4 tsp. sugar
1/2 tsp. salt
dash pepper
2/3 C. liquid (beet juice plus water to equal 2/3 C.)
1 Tbsp. vinegar
1 large can diced beets, drained (approx. 2 cups)
Mix cornstarch, sugar, salt, and pepper. Combine beet liquid and vinegar; slowly blend into cornstarch mixture. Place over medium heat and bring to a boil; boil for 1 minute. Add beets and heat through. Serves 4.
Chocolate Sauce
6 Tbsp. cocoa
2 Tbsp. shortening
4 Tbsp. margarine
2 C. sugar
4 Tbsp. light corn syrup
2/3 C. boiling water
In saucepan, melt cocoa with shortening and margarine. Stir in sugar and corn syrup until well blended. Stir in boiling water. Over medium heat, heat mixture to boiling. Reduce heat to medium-low and boil gently for 3-4 minutes. DO NOT STIR. Serve hot over ice cream.
2 Tbsp. shortening
4 Tbsp. margarine
2 C. sugar
4 Tbsp. light corn syrup
2/3 C. boiling water
In saucepan, melt cocoa with shortening and margarine. Stir in sugar and corn syrup until well blended. Stir in boiling water. Over medium heat, heat mixture to boiling. Reduce heat to medium-low and boil gently for 3-4 minutes. DO NOT STIR. Serve hot over ice cream.
Corn Chowder
I adapted this recipe from a clam chowder recipe.
1 small onion, finely chopped
4-5 large baking potatoes, diced
1 can whole kernel corn, undrained
3/4 C. butter (no substitutions)
3/4 C. flour
1 quart half & half (regular or fat-free)
Place onion and potatoes into large pot. Drain water from corn over onions and potatoes. Add enough tap water to barely cover onions and potatoes and simmer over medium heat until potatoes are tender (about 20 minutes). Meanwhile, melt butter in 2-quart saucepan. Add flour and cook for 1-2 minutes, stirring constantly. Stir in half & half and cook until mixture is smooth and thick, stirring constantly with a wire whisk. Add thickened half & half to pot with potatoes and onion. Add canned corn and stir thoroughly. Season with salt and pepper to taste.
Note: To save time, I usually do not peel the potatoes for this soup.
Variation: Omit the canned corn for cream of potato soup. Top with bacon, cheese, and/or sliced green onions.
1 small onion, finely chopped
4-5 large baking potatoes, diced
1 can whole kernel corn, undrained
3/4 C. butter (no substitutions)
3/4 C. flour
1 quart half & half (regular or fat-free)
Place onion and potatoes into large pot. Drain water from corn over onions and potatoes. Add enough tap water to barely cover onions and potatoes and simmer over medium heat until potatoes are tender (about 20 minutes). Meanwhile, melt butter in 2-quart saucepan. Add flour and cook for 1-2 minutes, stirring constantly. Stir in half & half and cook until mixture is smooth and thick, stirring constantly with a wire whisk. Add thickened half & half to pot with potatoes and onion. Add canned corn and stir thoroughly. Season with salt and pepper to taste.
Note: To save time, I usually do not peel the potatoes for this soup.
Variation: Omit the canned corn for cream of potato soup. Top with bacon, cheese, and/or sliced green onions.
Pretzel-Bottom Jello Salad
This recipe was given to our family by our neighbors. It has become a Thanksgiving staple.
1 to 1-1/4 C. crushed pretzels
1/2 C. melted butter
1/2 C. sugar
1 C. powdered sugar
1 8-oz. package cream cheese, softened
1 8-oz. container Cool Whip, thawed
1 large package strawberry Jello
2 C. boiling water
1 square frozen strawberries, mashed
Butter a 9x13-inch pan. Mix crushed pretzels with melted butter and sugar. Pat mixture into bottom of prepared pan. Bake at 350 degrees for 3-5 minutes. Cool. Combined powdered sugar and cream cheese. Mix well. Fold in Cool Whip. Spread over pretzel crust. Dissolve Jello in boiling water. Add mashed strawberries. Let Jello cool so it will not melt the cream cheese layer. Pour over cream cheese layer. Chill.
1 to 1-1/4 C. crushed pretzels
1/2 C. melted butter
1/2 C. sugar
1 C. powdered sugar
1 8-oz. package cream cheese, softened
1 8-oz. container Cool Whip, thawed
1 large package strawberry Jello
2 C. boiling water
1 square frozen strawberries, mashed
Butter a 9x13-inch pan. Mix crushed pretzels with melted butter and sugar. Pat mixture into bottom of prepared pan. Bake at 350 degrees for 3-5 minutes. Cool. Combined powdered sugar and cream cheese. Mix well. Fold in Cool Whip. Spread over pretzel crust. Dissolve Jello in boiling water. Add mashed strawberries. Let Jello cool so it will not melt the cream cheese layer. Pour over cream cheese layer. Chill.
Taco Salad
This is one of my favorite recipes to make during summer because there is no cooking involved!
1 bag shredded lettuce
2 tomatoes, diced
8 oz. shredded cheddar cheese
1 small can pork and beans
1 small onion, finely chopped
1 small bottle Catalina dressing
1 bag chili-cheese flavored Fritos corn chips
Mix all ingredients together except corn chips. To serve, spoon salad into serving bowl and top with crushed Fritos.
1 bag shredded lettuce
2 tomatoes, diced
8 oz. shredded cheddar cheese
1 small can pork and beans
1 small onion, finely chopped
1 small bottle Catalina dressing
1 bag chili-cheese flavored Fritos corn chips
Mix all ingredients together except corn chips. To serve, spoon salad into serving bowl and top with crushed Fritos.
Philly Cheesesteak Tortillas
This recipe is adapted from a recipe using elk meat that our family received from a friend of my dad.
2 lbs. hamburger
2 Tbsp. soy sauce
pepper to taste
1 onion, sliced
1 green pepper, sliced long
1 package pepper jack cheese
1/2 lb. fresh mushrooms, sliced
Brown ground beef in skillet. Put in crock pot; add soy sauce, pepper, onion, and green pepper. Cook on low for 7 hours or high for 4 hours. One hour before cooking is finished, add cheese and mushrooms. Serve with warmed flour tortillas spread with sour cream.
2 lbs. hamburger
2 Tbsp. soy sauce
pepper to taste
1 onion, sliced
1 green pepper, sliced long
1 package pepper jack cheese
1/2 lb. fresh mushrooms, sliced
Brown ground beef in skillet. Put in crock pot; add soy sauce, pepper, onion, and green pepper. Cook on low for 7 hours or high for 4 hours. One hour before cooking is finished, add cheese and mushrooms. Serve with warmed flour tortillas spread with sour cream.
Chex Muddy Buddies
My uncle introduced me to this recipe when he brought a huge bag of this mixture on a visit to our house. He called it "puppy chow." This recipe is from Chex's website.
9 C. Chex cereal (any variety)
1 C. semisweet chocolate chips
1/2 C. peanut butter
1/4 C. butter or margarine
1 tsp. vanilla
1-1/2 C. powdered sugar
In large bowl, measure cereal; set aside. In 1-quart saucepan, heat chocolate chips, peanut butter, and butter over low heat, stirring frequently, until melted. Remove from heat; stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon Ziploc bag. Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator.
9 C. Chex cereal (any variety)
1 C. semisweet chocolate chips
1/2 C. peanut butter
1/4 C. butter or margarine
1 tsp. vanilla
1-1/2 C. powdered sugar
In large bowl, measure cereal; set aside. In 1-quart saucepan, heat chocolate chips, peanut butter, and butter over low heat, stirring frequently, until melted. Remove from heat; stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon Ziploc bag. Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator.
Chocolate Nut Clusters
This recipe is from my friend Linda.
1 12-oz. bag milk chocolate chips
1 10-oz. can mixed nuts
Melt chocolate chips until smooth and glossy. Stir in mixed nuts. Drop mixture by tablespoonfuls onto waxed paper. Let cool. Makes about 24 nut clusters.
1 12-oz. bag milk chocolate chips
1 10-oz. can mixed nuts
Melt chocolate chips until smooth and glossy. Stir in mixed nuts. Drop mixture by tablespoonfuls onto waxed paper. Let cool. Makes about 24 nut clusters.
Chocolate Sheet Cake
This recipe reminds me of my brother, David. On many Sundays he would make this cake and, in fact, had the recipe memorized because he made it so often.
2 C. sugar
2 C. flour
1/2 C. margarine
1/2 C. shortening
3-1/2 Tbsp. cocoa
1 C. water
2 eggs
1 tsp. baking soda
1/2 C. buttermilk *
1 tsp. vanilla
pinch of salt
In a large mixing bowl, mix together sugar and flour. Set aside. In a saucepan, put margarine, shortening, cocoa, and water. Bring mixture to a boil. Pour chocolate mixture into bowl with sugar and flour. Then add eggs, baking soda, buttermilk, vanilla, and salt. Mix together and put in greased and floured jelly roll pan. Bake at 350 degrees for 20 minutes. Start making icing 5 minutes before cake is done.
Icing:
1/2 C. margarine
3-1/2 Tbsp. cocoa
1/3 C. milk
2 C. powdered sugar
1 tsp. vanilla
In a saucepan put margarine, cocoa, and milk. Bring to a boil and add powdered sugar and vanilla. Spread icing on cake while it is still hot.
*Substitution for buttermilk: 1/2 Tbsp. vinegar or lemon juice plus milk to equal 1/2 C. Let stand for a few minutes until the milk begins to curdle.
2 C. sugar
2 C. flour
1/2 C. margarine
1/2 C. shortening
3-1/2 Tbsp. cocoa
1 C. water
2 eggs
1 tsp. baking soda
1/2 C. buttermilk *
1 tsp. vanilla
pinch of salt
In a large mixing bowl, mix together sugar and flour. Set aside. In a saucepan, put margarine, shortening, cocoa, and water. Bring mixture to a boil. Pour chocolate mixture into bowl with sugar and flour. Then add eggs, baking soda, buttermilk, vanilla, and salt. Mix together and put in greased and floured jelly roll pan. Bake at 350 degrees for 20 minutes. Start making icing 5 minutes before cake is done.
Icing:
1/2 C. margarine
3-1/2 Tbsp. cocoa
1/3 C. milk
2 C. powdered sugar
1 tsp. vanilla
In a saucepan put margarine, cocoa, and milk. Bring to a boil and add powdered sugar and vanilla. Spread icing on cake while it is still hot.
*Substitution for buttermilk: 1/2 Tbsp. vinegar or lemon juice plus milk to equal 1/2 C. Let stand for a few minutes until the milk begins to curdle.
Fry Bread
This easy-to-make bread always accompanied chili in our house.
4 C. flour
1 Tbsp. baking powder
1 tsp. salt
2 Tbsp. powdered milk
1-1/2 C. warm water
Mix dry ingredients together. Add water. Mix. Knead to form soft dough. Roll dough thin and cut into triangular pieces. Fry until light brown on each side.
4 C. flour
1 Tbsp. baking powder
1 tsp. salt
2 Tbsp. powdered milk
1-1/2 C. warm water
Mix dry ingredients together. Add water. Mix. Knead to form soft dough. Roll dough thin and cut into triangular pieces. Fry until light brown on each side.
Homemade Rootbeer
My mom always made this recipe during the summer and it was a staple at our family reunions. My favorite part? The smoke from the dry ice as it evaporates. As an aside, I never realized rootbeer extract was a Utah phenomenon, kind of like fry sauce and ice blocking. Members of my ward in Michigan who traveled to Utah would come back loaded with this stuff because the local grocery stores didn't carry it.
1 lb. sugar
1 gallon water
1 oz. rootbeer extract
1 lb. dry ice
Mix together sugar, water, and rootbeer extract. Add dry ice. Keep mixture covered, not tightly, while dry ice is bubbling. Let sit for a few minutes until the rootbeer is carbonated. Because the dry ice evaporates rapidly, the drink must be used within several hours or it will go flat.
1 lb. sugar
1 gallon water
1 oz. rootbeer extract
1 lb. dry ice
Mix together sugar, water, and rootbeer extract. Add dry ice. Keep mixture covered, not tightly, while dry ice is bubbling. Let sit for a few minutes until the rootbeer is carbonated. Because the dry ice evaporates rapidly, the drink must be used within several hours or it will go flat.
Orange Julius
During a phase while I was in high school, I made this recipe nearly every day. I remember my mom would get so frustrated because the recipe only calls for a 6-ounce can of orange juice, which is half as big as a normal-sized can. So our freezer would always contain half-used cans of frozen orange juice. And I won't mention the number of metal spoons I ruined by trying to get the frozen orange juice out of the can!
1 6-oz. can frozen orange juice concentrate
1 tsp. vanilla
1/2 C. milk
1/3 C. sugar
1-1/2 C. water
6-8 ice cubes
Mix all ingredients in a blender. Serve.
1 6-oz. can frozen orange juice concentrate
1 tsp. vanilla
1/2 C. milk
1/3 C. sugar
1-1/2 C. water
6-8 ice cubes
Mix all ingredients in a blender. Serve.
Cheese Roll
I only remember my mom making these cheese rolls around Christmastime--either as appetizers for parties or gifts for our neighbors. The cheese rolls are best accompanied by Ritz crackers.
1 8-oz. package cream cheese, softened
8-oz. grated sharp cheese
1 Tbsp. dry onion flakes
3 tsp. mayonnaise
1 level tsp. horseradish
1 tsp. garlic salt
Mix all ingredients together until well combined. Form into a log-shaped roll. Refrigerate until firm. Before serving, sprinkle cheese roll with paprika. Makes two cheese rolls.
1 8-oz. package cream cheese, softened
8-oz. grated sharp cheese
1 Tbsp. dry onion flakes
3 tsp. mayonnaise
1 level tsp. horseradish
1 tsp. garlic salt
Mix all ingredients together until well combined. Form into a log-shaped roll. Refrigerate until firm. Before serving, sprinkle cheese roll with paprika. Makes two cheese rolls.
Peanut Butter Fingers II
This recipe is from my friend Marci.
1 C. (2 sticks) butter or margarine
1 C. sugar
1 C. brown sugar
2 eggs
1 Tbsp. vanilla
1 tsp. baking soda
1 tsp. salt
1 C. smooth peanut butter
2 C. flour
2 C. oats
1/2 package (6 oz.) milk chocolate chips
Mix all ingredients together. Spread in greased jelly roll pan. Bake at 375 degrees for 12 minutes or until golden. Sprinkle chocolate chips on baked cookies, let melt, then spread evenly. Let chips somewhat set.
Icing:
1-1/2 lbs. (approximately 1-3/4 C.) powdered sugar
3/4 C. smooth peanut butter
1 tsp. vanilla
1 can (3 oz.) evaporated milk (a little less than 1/2 C.)
Combine and spread over chocolate chip layer.
1 C. (2 sticks) butter or margarine
1 C. sugar
1 C. brown sugar
2 eggs
1 Tbsp. vanilla
1 tsp. baking soda
1 tsp. salt
1 C. smooth peanut butter
2 C. flour
2 C. oats
1/2 package (6 oz.) milk chocolate chips
Mix all ingredients together. Spread in greased jelly roll pan. Bake at 375 degrees for 12 minutes or until golden. Sprinkle chocolate chips on baked cookies, let melt, then spread evenly. Let chips somewhat set.
Icing:
1-1/2 lbs. (approximately 1-3/4 C.) powdered sugar
3/4 C. smooth peanut butter
1 tsp. vanilla
1 can (3 oz.) evaporated milk (a little less than 1/2 C.)
Combine and spread over chocolate chip layer.
Brownies
This is the best brownie recipe ever. A version of this recipe was printed in a Betty Crocker "Cookbook for Two" that my parents received when they were married. Since our family never splurged on chocolate baking squares, we substituted cocoa and shortening for the baking squares. Then the recipe was doubled to accommodate our family of seven. I cannot even count the number of times my mom made this recipe for Relief Society. It seems like there were always pans of brownies in our house, but we were only allowed to eat the leftover edges! This is the first complicated from-scratch recipe I remember making. I also remember that the brownies turned out so rock-hard you could not even eat them. Since they were inedible, my brothers and sister decided to test if the brownies were harder than concrete by throwing pieces against the sidewalk. I kid you not--those brownies did not break. I cook the brownies a little better now.
11 Tbsp. cocoa
2/3 C. shortening
2 C. sugar
4 eggs
1-1/2 C. flour
1 tsp. baking powder
1 tsp. salt
Melt shortening over low heat and add cocoa. Beat in sugar and eggs. Add other ingredients. Spread in greased and floured 9x13-inch pan. Bake at 350 degrees for 30-35 minutes.
11 Tbsp. cocoa
2/3 C. shortening
2 C. sugar
4 eggs
1-1/2 C. flour
1 tsp. baking powder
1 tsp. salt
Melt shortening over low heat and add cocoa. Beat in sugar and eggs. Add other ingredients. Spread in greased and floured 9x13-inch pan. Bake at 350 degrees for 30-35 minutes.
Jello Popcorn Balls
1 C. light corn syrup
1/2 C. sugar
1 small package Jello, any flavor
3-4 quarts popped popcorn
In a saucepan, combine corn syrup, sugar, and Jello. Bring to a boil and pour over popcorn. Mix well and form into balls.
1/2 C. sugar
1 small package Jello, any flavor
3-4 quarts popped popcorn
In a saucepan, combine corn syrup, sugar, and Jello. Bring to a boil and pour over popcorn. Mix well and form into balls.
Caramel Popcorn
I got this recipe from a community education cooking class I took when I was about 10. My sister was mad at me for a long time because I got to go to this class and she didn't. The class was held at the local junior high school and I thought it was so cool to go this kitchen with about eight ovens and sinks. While I didn't know anyone else in my class, the group I was assigned to ended up winning the best team award because we worked so well together. I still cook several of the recipes from this class. Here is one of my favorites.
1 C. margarine
2 C. brown sugar
1 C. light corn syrup
1 tsp. baking soda
1 tsp. vanilla
6-8 quarts popped popcorn
In a large saucepan, combine margarine, brown sugar, and corn syrup. Bring to a boil and boil for 3-5 minutes. Add baking soda and vanilla. Stir (the baking soda will make the mixture frothy so make sure to use a large pan). Pour caramel mixture over popped popcorn.
Note: This caramel popcorn makes perfect Christmas gifts for neighbors. Put the caramel popcorn in cellophane bags and tie the tops with ribbon.
1 C. margarine
2 C. brown sugar
1 C. light corn syrup
1 tsp. baking soda
1 tsp. vanilla
6-8 quarts popped popcorn
In a large saucepan, combine margarine, brown sugar, and corn syrup. Bring to a boil and boil for 3-5 minutes. Add baking soda and vanilla. Stir (the baking soda will make the mixture frothy so make sure to use a large pan). Pour caramel mixture over popped popcorn.
Note: This caramel popcorn makes perfect Christmas gifts for neighbors. Put the caramel popcorn in cellophane bags and tie the tops with ribbon.
Peanut Butter Fingers I
When I was in elementary school, everyone looked forward to when Fish 'n' Chips was on the menu for school lunch. Part of the reason we liked this meal was that it came with tater tots. But mostly we looked forward to this meal because we knew the treat would be these peanut butter fingers. When I was in 3rd grade I somehow summoned enough courage to ask the lunch ladies for the recipe. It took several weeks before I could get the recipe because they had to whittle down the ingredients so it would make a suitable amount for a family. Even then, this makes several pans of cookies. To this day, I am still surprised that I asked for this recipe.
1-1/2 C. butter
1-1/2 C. sugar
1-1/2 C. brown sugar
3 C. smooth peanut butter, divided in half
3 eggs
3 C. flour
1-1/2 tsp. baking soda
3/4 tsp. salt
3 C. oatmeal
1 Tbsp. vanilla
Chocolate Buttercream Frosting
Mix together butter, sugars, and half (1-1/2 C.) of the peanut butter until smooth. Add the eggs and mix again. Stir in the flour, baking soda, and salt and mix until well combined. Stir in the oatmeal and vanilla. Spread evenly over two cookie sheets. Bake at 300 degrees for 10 minutes. Do not overbake. Remove cookie sheets from oven and spread with remaining 1-1/2 C. peanut butter (whip peanut butter if desired) while still warm. Frost with chocolate frosting.
Variation: The above recipe makes several cookie sheets of cookies. Here are the measurements for a half recipe:
3/4 C. butter
3/4 C. sugar
3/4 C. brown sugar
2 eggs
1 C. smooth peanut butter
3/4 tsp. baking soda
1 tsp. vanilla
1-1/2 C. flour
1-1/2 C. oatmeal
Mix together butter, sugars, and peanut butter until smooth. Add the eggs and mix again. Stir in the flour, baking soda, and salt and mix until well combined. Stir in the oatmeal and vanilla. Spread into a large, lightly greased cookie sheet. Bake at 350 degrees for 12-15 minutes, or until light brown around edges. Do not overbake. Remove cookie sheets from oven and allow to cool a bit. Spread a thin layer of peanut butter on top while still warm. Frost with chocolate frosting.
Alternate chocolate frosting recipe:
1 lb. powdered sugar
6 Tbsp. butter
1 Tbsp. shortening
3 heaping Tbsp. cocoa
1 tsp. vanilla
milk
Mix all ingredients together, drizzling milk into mixture until frosting reaches desired thickness and frosting is spreadable. Whip frosting for a long time for extra creamy frosting (the shortening also helps to make the frosting creamy).
1-1/2 C. butter
1-1/2 C. sugar
1-1/2 C. brown sugar
3 C. smooth peanut butter, divided in half
3 eggs
3 C. flour
1-1/2 tsp. baking soda
3/4 tsp. salt
3 C. oatmeal
1 Tbsp. vanilla
Chocolate Buttercream Frosting
Mix together butter, sugars, and half (1-1/2 C.) of the peanut butter until smooth. Add the eggs and mix again. Stir in the flour, baking soda, and salt and mix until well combined. Stir in the oatmeal and vanilla. Spread evenly over two cookie sheets. Bake at 300 degrees for 10 minutes. Do not overbake. Remove cookie sheets from oven and spread with remaining 1-1/2 C. peanut butter (whip peanut butter if desired) while still warm. Frost with chocolate frosting.
Variation: The above recipe makes several cookie sheets of cookies. Here are the measurements for a half recipe:
3/4 C. butter
3/4 C. sugar
3/4 C. brown sugar
2 eggs
1 C. smooth peanut butter
3/4 tsp. baking soda
1 tsp. vanilla
1-1/2 C. flour
1-1/2 C. oatmeal
Mix together butter, sugars, and peanut butter until smooth. Add the eggs and mix again. Stir in the flour, baking soda, and salt and mix until well combined. Stir in the oatmeal and vanilla. Spread into a large, lightly greased cookie sheet. Bake at 350 degrees for 12-15 minutes, or until light brown around edges. Do not overbake. Remove cookie sheets from oven and allow to cool a bit. Spread a thin layer of peanut butter on top while still warm. Frost with chocolate frosting.
Alternate chocolate frosting recipe:
1 lb. powdered sugar
6 Tbsp. butter
1 Tbsp. shortening
3 heaping Tbsp. cocoa
1 tsp. vanilla
milk
Mix all ingredients together, drizzling milk into mixture until frosting reaches desired thickness and frosting is spreadable. Whip frosting for a long time for extra creamy frosting (the shortening also helps to make the frosting creamy).
Broccoli-Tuna Fish Casserole
We ate this all the time when I was growing up but I didn't really like it. Now steamed broccoli is one of my favorite foods and I love this easy casserole.
1 package frozen broccoli
1 can tuna fish, drained
1 can cream of chicken soup
1/2 C. mayonnaise
bread slices, torn into pieces
sharp cheddar cheese, grated
Spray casserole dish with Pam. Cook broccoli and put into bottom of casserole dish. Crumble tuna and layer over broccoli. Mix soup and mayonnaise together. Pour over tuna. Sprinkle with bread pieces and top with shredded cheese. Bake at 350 degrees for 20 minutes.
1 package frozen broccoli
1 can tuna fish, drained
1 can cream of chicken soup
1/2 C. mayonnaise
bread slices, torn into pieces
sharp cheddar cheese, grated
Spray casserole dish with Pam. Cook broccoli and put into bottom of casserole dish. Crumble tuna and layer over broccoli. Mix soup and mayonnaise together. Pour over tuna. Sprinkle with bread pieces and top with shredded cheese. Bake at 350 degrees for 20 minutes.
Tater Tot Casserole
I shouldn't like this redneck recipe, but I do (how can you hate tater tots?). My brother gave me this recipe.
1 bag frozen tater tots
1 lb. hamburger
1 can cream of mushroom soup
1/2 can milk
grated cheese
Put tater tots in baking pan. Brown ground beef and sprinkle over tater tots. Mix soup with milk and pour over hamburger. Sprinkle cheese over the top. Bake at 350 degrees for 30 minutes.
1 bag frozen tater tots
1 lb. hamburger
1 can cream of mushroom soup
1/2 can milk
grated cheese
Put tater tots in baking pan. Brown ground beef and sprinkle over tater tots. Mix soup with milk and pour over hamburger. Sprinkle cheese over the top. Bake at 350 degrees for 30 minutes.
Enchiladas
1 onion, chopped
1 lb. hamburger
2 cans tomato soup
2 tsp. chili powder
3/4 lb. mild cheddar cheese, grated
1 dozen corn tortillas
In a medium skillet, brown onion in oil. Add hamburger and cook until brown. In a separate saucepan, heat tomato soup with chili powder. In another skillet, heat a small amount of oil. Warm one tortilla at a time, turning the tortilla to both sides, until the tortilla is soft. Dip a warmed tortilla in the soup mixture. Put in a 9x13-inch glass pan and add a heaping tablespoon of meat and sprinkle with grated cheese. Roll up. Repeat for remaining tortillas. Pour remaining soup over tortillas in glass pan. Sprinkle with remaining hamburger and cheese. Bake at 350 degrees for 20 minutes or until cheese is melted.
1 lb. hamburger
2 cans tomato soup
2 tsp. chili powder
3/4 lb. mild cheddar cheese, grated
1 dozen corn tortillas
In a medium skillet, brown onion in oil. Add hamburger and cook until brown. In a separate saucepan, heat tomato soup with chili powder. In another skillet, heat a small amount of oil. Warm one tortilla at a time, turning the tortilla to both sides, until the tortilla is soft. Dip a warmed tortilla in the soup mixture. Put in a 9x13-inch glass pan and add a heaping tablespoon of meat and sprinkle with grated cheese. Roll up. Repeat for remaining tortillas. Pour remaining soup over tortillas in glass pan. Sprinkle with remaining hamburger and cheese. Bake at 350 degrees for 20 minutes or until cheese is melted.
Beef-Mushroom Quiche
1 9-inch pie shell, baked
1/2 lb. ground beef
1 can (10 oz.) cream of mushroom soup, undiluted
1/2 C. milk
2 eggs, lightly beaten
2 Tbsp. chopped chives
1/4 tsp. salt
pinch white pepper
dash Tabasco sauce
1 can (4 oz.) mushroom pieces, drained
3/4 C. shredded Swiss cheese
Preheat oven to 350 degrees. In small skillet, cook ground beef until browned, stirring frequently. Remove beef with a slotted spoon and set aside. In medium bowl, mix mushroom soup, milk, eggs, spices, and bottled red pepper sauce. Add ground beef, mushrooms, and cheese, Pour into pie shell. Cover edges of pie shell with foil. Bake for 1 hour or until knife inserted into center comes out clean. Serves 6.
Note: This recipe is better the next day after it has been refrigerated.
1/2 lb. ground beef
1 can (10 oz.) cream of mushroom soup, undiluted
1/2 C. milk
2 eggs, lightly beaten
2 Tbsp. chopped chives
1/4 tsp. salt
pinch white pepper
dash Tabasco sauce
1 can (4 oz.) mushroom pieces, drained
3/4 C. shredded Swiss cheese
Preheat oven to 350 degrees. In small skillet, cook ground beef until browned, stirring frequently. Remove beef with a slotted spoon and set aside. In medium bowl, mix mushroom soup, milk, eggs, spices, and bottled red pepper sauce. Add ground beef, mushrooms, and cheese, Pour into pie shell. Cover edges of pie shell with foil. Bake for 1 hour or until knife inserted into center comes out clean. Serves 6.
Note: This recipe is better the next day after it has been refrigerated.
Chocolate Caramel Bars
This recipe is from my aunt Carla.
1 box german chocolate cake mix
1/2 C. (1 stick) butter or margarine, softened
3 Tbsp. water
1 C. (6 oz.) chocolate chips
1 bag (14 oz.) caramels, unwrapped
1/3 C. evaporated milk
Combine cake mix, butter, and water until crumbly. Pat half of the mixture into a 9x13-inch pan. Bake at 350 degrees for 6 minutes. Melt caramels and evaporated milk together. Sprinkle chocolate chips on top of baked crust. Drizzle caramel mixture on top. Crumble other half of cake mixture on top. Bake at 350 degrees for 15 minutes.
Note: These cookies are very rich; cut small.
1 box german chocolate cake mix
1/2 C. (1 stick) butter or margarine, softened
3 Tbsp. water
1 C. (6 oz.) chocolate chips
1 bag (14 oz.) caramels, unwrapped
1/3 C. evaporated milk
Combine cake mix, butter, and water until crumbly. Pat half of the mixture into a 9x13-inch pan. Bake at 350 degrees for 6 minutes. Melt caramels and evaporated milk together. Sprinkle chocolate chips on top of baked crust. Drizzle caramel mixture on top. Crumble other half of cake mixture on top. Bake at 350 degrees for 15 minutes.
Note: These cookies are very rich; cut small.
Chocolate Chip Cookies
This recipe is from the mom of one of my good friends from high school. His sister and I decided to make chocolate chip cookies. I was impressed that she used a recipe from a cookbook rather than the recipe printed on the back of the bag of chocolate chips. Anyway, in the course of making cookies, I spilled about two pounds of flour all over their kitchen floor. Cleaning up flour is messy: first, flour dust goes everywhere; second, you can't use water because it makes everything gunky. After vacuuming up the flour, I soon forgot my mortification because as I was going down to the basement with the freshly baked cookies, I tripped down the stairs. So embarrassing! There was one redeeming part of the night: remembering this recipe which I have used ever since for baking chocolate chip cookies. Another memory is that this is the first recipe I attempted when I moved away from home for the first time to Dallas. I owned no kitchen accoutrements, so I will always remember that that first batch of cookies cost me about $75 by the time I bought a bowl, mixer, cookie sheet, and the ingredients.
2/3 C. shortening
2/3 C. butter, softened
1 C. sugar
1/2 C. brown sugar
2 eggs
1 tsp. vanilla
1 tsp. baking soda
1 tsp. salt
3 C. flour
1 bag (12 oz.) chocolate chips, semi-sweet or milk
Blend shortening, butter, and sugars until smooth. Add eggs and vanilla. Mix until well combined. Stir in dry ingredients just until combined. Stir in chocolate chips. Bake at 350 degrees for 6-8 minutes or until lightly browned. Do not overbake; the cookies will harden as they set.
Variations: For double chocolate chip cookies, add 2/3 C. cocoa and reduce flour to 2-1/3 C. Also, this recipe works well with either M&M candies or the mini-sized M&M baking bits.
2/3 C. shortening
2/3 C. butter, softened
1 C. sugar
1/2 C. brown sugar
2 eggs
1 tsp. vanilla
1 tsp. baking soda
1 tsp. salt
3 C. flour
1 bag (12 oz.) chocolate chips, semi-sweet or milk
Blend shortening, butter, and sugars until smooth. Add eggs and vanilla. Mix until well combined. Stir in dry ingredients just until combined. Stir in chocolate chips. Bake at 350 degrees for 6-8 minutes or until lightly browned. Do not overbake; the cookies will harden as they set.
Variations: For double chocolate chip cookies, add 2/3 C. cocoa and reduce flour to 2-1/3 C. Also, this recipe works well with either M&M candies or the mini-sized M&M baking bits.
Brownie Mallow Bars
Another Taste of Home recipe.
1 package fudge brownie mix (9x13-inch pan size)
1 package (10-1/2 oz.) miniature marshmallows
2 C. (12 oz.) semi-sweet chocolate chips
1 C. peanut butter
1 Tbsp. butter
1-1/2 C. Rice Krispies cereal
Prepare brownie batter according to package directions for fudge-like brownies. Pour into a grease 9x13-inch pan. Bake at 350 degrees for 28-30 minutes. Top with marshmallows and bake 3 minutes longer (marshmallows will not be completely melted). Cool on a wire rack.
In a saucepan, combine the chocolate chips, peanut butter, and butter. Cook and stir over low heat until smooth. Remove from heat and stir in cereal. Spread over brownies. Refrigerate for 1-2 hours or until firm before cutting.
1 package fudge brownie mix (9x13-inch pan size)
1 package (10-1/2 oz.) miniature marshmallows
2 C. (12 oz.) semi-sweet chocolate chips
1 C. peanut butter
1 Tbsp. butter
1-1/2 C. Rice Krispies cereal
Prepare brownie batter according to package directions for fudge-like brownies. Pour into a grease 9x13-inch pan. Bake at 350 degrees for 28-30 minutes. Top with marshmallows and bake 3 minutes longer (marshmallows will not be completely melted). Cool on a wire rack.
In a saucepan, combine the chocolate chips, peanut butter, and butter. Cook and stir over low heat until smooth. Remove from heat and stir in cereal. Spread over brownies. Refrigerate for 1-2 hours or until firm before cutting.
Snickers Pie
This recipe is from Taste of Home.
5 Snickers candy bars (2.07 ounces each), cut into 1/4-inch pieces
1 pastry shell (9 inches), baked
12 oz. cream cheese, softened
1/2 C. sugar
2 eggs
1/3 C. sour cream
1/3 C. smooth peanut butter
2/3 C. semi-sweet chocolate chips
2 Tbsp. heavy whipping cream
Place candy bar pieces in the pastry shell; set aside. In a mixing bowl, beat cream cheese and sugar until smooth. Add eggs, sour cream, and peanut butter; beat on low speed just until combined. Pour into pastry shell. Bake at 325 degrees for 35-40 minutes or until set. Cool on a wire rack.
In a small heavy saucepan, melt chocolate chips with cream over low heat; stir until smooth. Spread over filling. Refrigerate for 2 hours or overnight.
5 Snickers candy bars (2.07 ounces each), cut into 1/4-inch pieces
1 pastry shell (9 inches), baked
12 oz. cream cheese, softened
1/2 C. sugar
2 eggs
1/3 C. sour cream
1/3 C. smooth peanut butter
2/3 C. semi-sweet chocolate chips
2 Tbsp. heavy whipping cream
Place candy bar pieces in the pastry shell; set aside. In a mixing bowl, beat cream cheese and sugar until smooth. Add eggs, sour cream, and peanut butter; beat on low speed just until combined. Pour into pastry shell. Bake at 325 degrees for 35-40 minutes or until set. Cool on a wire rack.
In a small heavy saucepan, melt chocolate chips with cream over low heat; stir until smooth. Spread over filling. Refrigerate for 2 hours or overnight.
Oreo Cookies
The bishop's wife in my ward in Michigan gave me this recipe. Since then, cake mix cookies have become very trendy. I don't remember the exact story, but the bishop was a pretty important person at one of the large auto companies in Detroit and he told me that one of his colleagues was utterly impressed by these cookies. I fondly remember this story for two reasons: first, my stereotype that a VIP would only respect gourmet fare was shattered by the VIP's fancy for a recipe made from a cake mix; second, I could hear the admiration and appreciation the bishop had for his wife when he told me this story *sigh*. But the VIP was right, these cookies are delicious!
1 box devil's food cake mix
3/4 C. shortening
2 eggs, lightly beaten
Preheat oven to 350 degrees. Combine all ingredients and stir until well combined (the batter will be very thick). Roll into one-inch balls and place on cookie sheet. Bake for 6-10 minutes or until cracks appear in the tops of the cookies. Do not overbake. Remove cookie sheet from oven and let cookies sit for 5 minutes. Transfer cookies to wire rack to cool. Spread flat side of cooled cookie with filling; top filling with the flat side of another cookie.
Filling:
2 C. powdered sugar
4 oz. cream cheese, softened
1/4 C. butter, softened
Beat cream cheese and butter until well creamed. Slowly add powdered sugar. Mix until smooth.
Note: The filling makes a little too much. You can probably half the recipe if you don't want to be tempted to eat the leftovers!
1 box devil's food cake mix
3/4 C. shortening
2 eggs, lightly beaten
Preheat oven to 350 degrees. Combine all ingredients and stir until well combined (the batter will be very thick). Roll into one-inch balls and place on cookie sheet. Bake for 6-10 minutes or until cracks appear in the tops of the cookies. Do not overbake. Remove cookie sheet from oven and let cookies sit for 5 minutes. Transfer cookies to wire rack to cool. Spread flat side of cooled cookie with filling; top filling with the flat side of another cookie.
Filling:
2 C. powdered sugar
4 oz. cream cheese, softened
1/4 C. butter, softened
Beat cream cheese and butter until well creamed. Slowly add powdered sugar. Mix until smooth.
Note: The filling makes a little too much. You can probably half the recipe if you don't want to be tempted to eat the leftovers!
Surprise Cookies
I found this recipe on marthastewart.com. I don't make too many of Martha's recipes because they usually call for exotic ingredients like cardamom or Meyer lemons. With the exception of marshmallows, I typically have all of the ingredients for these cookies on hand.
1-3/4 C. flour
3/4 C. cocoa
1/2 tsp. baking soda
1/2 tsp. salt
1/2 C. (1 stick) unsalted butter, softened
1 C. sugar
1 large egg
1/2 C. milk
1 tsp. vanilla
12 large marshmallows, cut in half horizontally
Preheat oven to 375 degrees. In a Ziploc bag, combine flour, cocoa, baking soda, and salt. Close bag and shake until well combined; set aside. In a medium bowl, cream together butter and sugar until light and fluffy, about 2 minutes. Add egg, milk, and vanilla, and beat until well combined. Add dry ingredients from Ziploc bag; mix on low speed until combined. Drop tablespoons of dough onto ungreased cookie sheet, leaving about 2 inches in between. Bake until cookies begin to spread and become firm, 10 to 12 minutes. Remove cookie sheets from oven and place a marshmallow, cut-side down, in the center of each cookie, pressing down slightly. Return to oven and continue baking until marshmallows begin to melt, 2 to 2-1/2 minutes. Transfer cookies to a wire rack to cool completely before frosting. Spread about 1 Tbsp. of frosting over each marshmallow, starting in the center and continuing outward until marshmallow is covered. Makes about 24 cookies.
Chocolate Frosting:
2 C. powdered sugar
4 Tbsp. butter, melted and cooled
1/4 C. cocoa
1/4 C. milk
1/4 tsp. vanilla
Place powdered sugar in bowl. Whisk in butter and cocoa. Add milk and vanilla and whisk until well combined.
Notes: For some reason, when I make the chocolate frosting recipe that accompanies these cookies, it turns out grainy. While the frosting still tastes good, the appearance is kind of gross. Instead you may want to use this chocolate buttercream frosting.
1-3/4 C. flour
3/4 C. cocoa
1/2 tsp. baking soda
1/2 tsp. salt
1/2 C. (1 stick) unsalted butter, softened
1 C. sugar
1 large egg
1/2 C. milk
1 tsp. vanilla
12 large marshmallows, cut in half horizontally
Preheat oven to 375 degrees. In a Ziploc bag, combine flour, cocoa, baking soda, and salt. Close bag and shake until well combined; set aside. In a medium bowl, cream together butter and sugar until light and fluffy, about 2 minutes. Add egg, milk, and vanilla, and beat until well combined. Add dry ingredients from Ziploc bag; mix on low speed until combined. Drop tablespoons of dough onto ungreased cookie sheet, leaving about 2 inches in between. Bake until cookies begin to spread and become firm, 10 to 12 minutes. Remove cookie sheets from oven and place a marshmallow, cut-side down, in the center of each cookie, pressing down slightly. Return to oven and continue baking until marshmallows begin to melt, 2 to 2-1/2 minutes. Transfer cookies to a wire rack to cool completely before frosting. Spread about 1 Tbsp. of frosting over each marshmallow, starting in the center and continuing outward until marshmallow is covered. Makes about 24 cookies.
Chocolate Frosting:
2 C. powdered sugar
4 Tbsp. butter, melted and cooled
1/4 C. cocoa
1/4 C. milk
1/4 tsp. vanilla
Place powdered sugar in bowl. Whisk in butter and cocoa. Add milk and vanilla and whisk until well combined.
Notes: For some reason, when I make the chocolate frosting recipe that accompanies these cookies, it turns out grainy. While the frosting still tastes good, the appearance is kind of gross. Instead you may want to use this chocolate buttercream frosting.
White Chocolate and Strawberry Cheesecake
I have only made this recipe one time. It takes a lot more patience and uses a lot more dishes than the recipes I normally make but the result is worth the effort. This recipe is from the last supper with my friends Kim and Nathalie. Kim found the recipe on epicurious.com, but it was originally published in the April 2000 issue of Bon Appétit.
Crust:
1 9-oz. package chocolate wafer cookies, broken into pieces
1/2 C. (1 stick) unsalted butter, melted
Filling:
1 lb. good-quality white chocolate (such as Lindt or Baker's), finely chopped
4 8-oz. packages cream cheese, room temperature
1 C. sugar
1/4 tsp. salt
4 large eggs
1 C. sour cream
1/2 C. whipping cream
2 Tbsp. vanilla
Topping:
3 1-pint baskets strawberries, hulled and halved
1/2 C. apricot preserves
2 Tbsp. water
For crust: Position rack in center of oven; preheat oven to 325 degrees. Butter 10-inch springform pan. Wrap outside of pan with foil. Finely grind cookies in processor. Add melted butter; process until crumbs are moist. Press crumbs onto bottom and 2 inches up sides of pan. Bake until set, about 15 minutes. Cool on rack. Maintain oven temperature.
For filling: Stir white chocolate in top of double broiler set over barely simmering water until melted and smooth. Remove from over water. Cool to lukewarm, stirring occasionally.
Using electric mixer, beat cream cheese in large bowl until fluffy, about 3 minutes. Gradually add sugar, then salt; beat until smooth. Add eggs 1 at a time, beating well after each addition. Add sour cream, whipping cream, and vanilla; beat until well blended. Gradually add melted white chocolate, beating until mixture is smooth. Pour filling into crust.
Bake cake until top begins to brown but center still moves slightly when pan is gently shaken, about 1 hour 20 minutes. Open oven door slightly; turn off oven. Leave cake in oven 30 minutes. Chill cake uncovered overnight.
Run small knife between pan sides and cake. Release pan sides. Starting at outer edge of top of cake, arrange strawberry halves in slightly overlapping concentric circles, covering top completely. Stir preserves and water in heavy small saucepan over medium heat until mixture boils. Strain preserves. Brush glaze generously over strawberries, allowing some glaze to drip between berries. Makes 12 to 14 servings.
Notes: Bake this at least one day ahead but it can be made two days ahead. Cover and keep refrigerated. I do not own a double broiler; instead I melt the chocolate in a glass bowl over a saucepan filled with water (I'm sure you could melt it in the microwave, too). For the crust, I used chocolate Nilla Wafers, but I don't think Nabisco makes them anymore. I'm assuming you could probably use Oreo cookies, but I think Nabisco Famous Chocolate Wafers are what the recipe is specifying. Also, the recipe makes a ton of filling, so much that it doesn't all fit in the pan and I had to throw some away. If I made this recipe more often, I would probably toy with the measurements a little bit (maybe half the recipe and use a smaller springform pan?). My friend Cristy taught me a trick for hulling strawberries if you don't have this gem from Pampered Chef: push a stiff straw straight up from the bottom of the strawberry through the top. Although I haven't tried this, I have a note written on the recipe to place a 9- x 13-inch pan with at least one inch of water on the rack below the cheesecake while it is baking. This will keep the oven moist and will help prevent the cheesecake from cracking.
Crust:
1 9-oz. package chocolate wafer cookies, broken into pieces
1/2 C. (1 stick) unsalted butter, melted
Filling:
1 lb. good-quality white chocolate (such as Lindt or Baker's), finely chopped
4 8-oz. packages cream cheese, room temperature
1 C. sugar
1/4 tsp. salt
4 large eggs
1 C. sour cream
1/2 C. whipping cream
2 Tbsp. vanilla
Topping:
3 1-pint baskets strawberries, hulled and halved
1/2 C. apricot preserves
2 Tbsp. water
For crust: Position rack in center of oven; preheat oven to 325 degrees. Butter 10-inch springform pan. Wrap outside of pan with foil. Finely grind cookies in processor. Add melted butter; process until crumbs are moist. Press crumbs onto bottom and 2 inches up sides of pan. Bake until set, about 15 minutes. Cool on rack. Maintain oven temperature.
For filling: Stir white chocolate in top of double broiler set over barely simmering water until melted and smooth. Remove from over water. Cool to lukewarm, stirring occasionally.
Using electric mixer, beat cream cheese in large bowl until fluffy, about 3 minutes. Gradually add sugar, then salt; beat until smooth. Add eggs 1 at a time, beating well after each addition. Add sour cream, whipping cream, and vanilla; beat until well blended. Gradually add melted white chocolate, beating until mixture is smooth. Pour filling into crust.
Bake cake until top begins to brown but center still moves slightly when pan is gently shaken, about 1 hour 20 minutes. Open oven door slightly; turn off oven. Leave cake in oven 30 minutes. Chill cake uncovered overnight.
Run small knife between pan sides and cake. Release pan sides. Starting at outer edge of top of cake, arrange strawberry halves in slightly overlapping concentric circles, covering top completely. Stir preserves and water in heavy small saucepan over medium heat until mixture boils. Strain preserves. Brush glaze generously over strawberries, allowing some glaze to drip between berries. Makes 12 to 14 servings.
Notes: Bake this at least one day ahead but it can be made two days ahead. Cover and keep refrigerated. I do not own a double broiler; instead I melt the chocolate in a glass bowl over a saucepan filled with water (I'm sure you could melt it in the microwave, too). For the crust, I used chocolate Nilla Wafers, but I don't think Nabisco makes them anymore. I'm assuming you could probably use Oreo cookies, but I think Nabisco Famous Chocolate Wafers are what the recipe is specifying. Also, the recipe makes a ton of filling, so much that it doesn't all fit in the pan and I had to throw some away. If I made this recipe more often, I would probably toy with the measurements a little bit (maybe half the recipe and use a smaller springform pan?). My friend Cristy taught me a trick for hulling strawberries if you don't have this gem from Pampered Chef: push a stiff straw straight up from the bottom of the strawberry through the top. Although I haven't tried this, I have a note written on the recipe to place a 9- x 13-inch pan with at least one inch of water on the rack below the cheesecake while it is baking. This will keep the oven moist and will help prevent the cheesecake from cracking.
Vegetable Dip
This recipe is from my friend, Mandi.
1 10-oz. package frozen spinach, thawed, patted dry, and chopped
1 pint sour cream
1 C. mayonnaise (not Miracle Whip)
1 package Knorr leek soup
1 tsp. Good Seasonings dry Italian dressing mix
1/4 C. chopped green onion
1/4 C. chopped parsley
Mix all ingredients together.
Notes: This dip looks fancy served in a bread bowl. It goes well with vegetables and also with pieces of soft french bread.
1 10-oz. package frozen spinach, thawed, patted dry, and chopped
1 pint sour cream
1 C. mayonnaise (not Miracle Whip)
1 package Knorr leek soup
1 tsp. Good Seasonings dry Italian dressing mix
1/4 C. chopped green onion
1/4 C. chopped parsley
Mix all ingredients together.
Notes: This dip looks fancy served in a bread bowl. It goes well with vegetables and also with pieces of soft french bread.
Bran Muffins
I like muffins and bran muffins are tasty but usually turn out dry. Several years ago my sister cooked only Weight Watchers recipes. This is one of the few I adopted because it's a rare recipe where the muffins turn out moist.
3 C. All-Bran cereal (the BranBuds variety)
2-1/2 C. warm water
1-1/2 tsp. baking powder
1 box Krusteaz muffin mix, any flavor
Spray muffin tins with Pam. Place cereal in bowl. Pour warm water over cereal and let stand 5 minutes. Add baking powder and muffin mix. Pour into sprayed muffin tins. Bake according to directions shown on the muffin mix box (approximately 16-18 minutes in 400-degree oven). Makes 24 muffins.
Notes: I have only used the fat-free muffin mixes but I assume regular muffin mixes would work, too. My favorite muffin mix to use is cranberry orange. The muffins store pretty well. I usually let them cool and then throw them in a Ziploc bag. I would estimate the shelf life to be about a week.
3 C. All-Bran cereal (the BranBuds variety)
2-1/2 C. warm water
1-1/2 tsp. baking powder
1 box Krusteaz muffin mix, any flavor
Spray muffin tins with Pam. Place cereal in bowl. Pour warm water over cereal and let stand 5 minutes. Add baking powder and muffin mix. Pour into sprayed muffin tins. Bake according to directions shown on the muffin mix box (approximately 16-18 minutes in 400-degree oven). Makes 24 muffins.
Notes: I have only used the fat-free muffin mixes but I assume regular muffin mixes would work, too. My favorite muffin mix to use is cranberry orange. The muffins store pretty well. I usually let them cool and then throw them in a Ziploc bag. I would estimate the shelf life to be about a week.
Sugar Cookies
These recipes are from one of my former YW leaders, Sister Eaton. They make soft cookies like Granny B's.
1 C. butter
2 C. sugar
2 eggs
1 C. sour cream
1 tsp. vanilla
1/2 tsp. baking soda
4 tsp. baking powder
4-1/2 C. flour
1/2 tsp. salt
In large bowl, cream together butter and sugar. Add eggs, sour cream, and vanilla and mix well. Stir in baking soda, baking powder, flour, and salt until just combined. Cover and refrigerate at least 2 hours. Heat oven to 350 degrees. Lightly spray cookie sheet with Pam. Divide dough in half. Roll each half 1/4-inch thick on lightly floured surface. Cut into desired shapes with cookie cutters. Place about 2 inches apart on cookie sheet. Bake 8-10 minutes or until edges are light brown. Remove from cookie sheet to wire rack. Frost with buttercream frosting tinted with food color.
1 C. butter
2 C. sugar
2 eggs
1 C. sour cream
1 tsp. vanilla
1/2 tsp. baking soda
4 tsp. baking powder
4-1/2 C. flour
1/2 tsp. salt
In large bowl, cream together butter and sugar. Add eggs, sour cream, and vanilla and mix well. Stir in baking soda, baking powder, flour, and salt until just combined. Cover and refrigerate at least 2 hours. Heat oven to 350 degrees. Lightly spray cookie sheet with Pam. Divide dough in half. Roll each half 1/4-inch thick on lightly floured surface. Cut into desired shapes with cookie cutters. Place about 2 inches apart on cookie sheet. Bake 8-10 minutes or until edges are light brown. Remove from cookie sheet to wire rack. Frost with buttercream frosting tinted with food color.
Slow-Cooked Taco Casserole
This recipe is from my sister-in-law Kacey.
1-1/2 lbs. ground beef
1 small onion, chopped
3 garlic cloves, minced
1 (1.25-oz.) package taco seasoning
1 tsp. salt
1/2 tsp. pepper
1 can Rotel tomatoes
1/2 C. tomato paste
1 (10-oz.) can enchilada sauce
2 (15-oz.) cans black beans, drained and rinsed
1 (11-oz.) can corn or Mexicorn, drained
1 (4.5-oz.) can chopped green chiles
9 (5-1/2 inch) corn tortillas
6 oz. (1-1/2 C.) finely shredded cheddar cheese
1 (2-1/4 oz.) can chopped ripe olives
sour cream
Spray inside of 3-1/2 or 4 quart slow cooker with Pam. In large skillet, brown ground beef with onion and garlic over medium-high heat for 8 to 10 minutes or until thoroughly cooked, stirring frequently. Drain. Stir in taco seasoning mix, salt, pepper, tomatoes, tomato paste, and enchilada sauce.
In bowl, combine black beans, corn, and green chiles.
Place 3 tortillas in bottom of slow cooker. Top with 1/3 beef mixture, 1/3 bean mixture, 1/3 shredded cheese. Repeat layers two more times. Spread olives on top of the three layers.
Cook on high setting for 2-1/2 to 3 hours or on low setting for 6 to 7 hours. Uncover slow cooker for last 30 minutes of cooking time. Top individual servings with sour cream.
Note: You can substitute ground turkey for ground beef.
1-1/2 lbs. ground beef
1 small onion, chopped
3 garlic cloves, minced
1 (1.25-oz.) package taco seasoning
1 tsp. salt
1/2 tsp. pepper
1 can Rotel tomatoes
1/2 C. tomato paste
1 (10-oz.) can enchilada sauce
2 (15-oz.) cans black beans, drained and rinsed
1 (11-oz.) can corn or Mexicorn, drained
1 (4.5-oz.) can chopped green chiles
9 (5-1/2 inch) corn tortillas
6 oz. (1-1/2 C.) finely shredded cheddar cheese
1 (2-1/4 oz.) can chopped ripe olives
sour cream
Spray inside of 3-1/2 or 4 quart slow cooker with Pam. In large skillet, brown ground beef with onion and garlic over medium-high heat for 8 to 10 minutes or until thoroughly cooked, stirring frequently. Drain. Stir in taco seasoning mix, salt, pepper, tomatoes, tomato paste, and enchilada sauce.
In bowl, combine black beans, corn, and green chiles.
Place 3 tortillas in bottom of slow cooker. Top with 1/3 beef mixture, 1/3 bean mixture, 1/3 shredded cheese. Repeat layers two more times. Spread olives on top of the three layers.
Cook on high setting for 2-1/2 to 3 hours or on low setting for 6 to 7 hours. Uncover slow cooker for last 30 minutes of cooking time. Top individual servings with sour cream.
Note: You can substitute ground turkey for ground beef.
Golden Citrus Chicken
One of my favorite things during summer is barbecuing with my family. My brother-in-law Brandon is the best grill-master I know. His steaks are always perfectly cooked and he grills so the chicken has the crisscrossed charcoal lines. Brandon and Deborah's house is the perfect place to relax. They have a deck with the most comfortable chairs. There is a ceiling fan to keep you cool and a stereo system with an iPod input. Their backyard is huge and they have this inflatable water slide to keep all of the kids busy. I really enjoy going to their house. Because we grill so much during the summer, we are always trying to find new marinades. This one was tasty.
2/3 C. Kikkoman Soy Sauce
2 large cloves garlic, pressed
1/4 C. orange juice
2 Tbsp. lime juice
4 boneless chicken breast halves
Combine soy sauce, garlic, and juices; pour over chicken in Ziploc bag. Turn bag over several times to coat chicken. Marinate for 20 minutes, turning bag over once. Grill chicken until chicken is no longer pink in the center.
2/3 C. Kikkoman Soy Sauce
2 large cloves garlic, pressed
1/4 C. orange juice
2 Tbsp. lime juice
4 boneless chicken breast halves
Combine soy sauce, garlic, and juices; pour over chicken in Ziploc bag. Turn bag over several times to coat chicken. Marinate for 20 minutes, turning bag over once. Grill chicken until chicken is no longer pink in the center.
BYU Mint Brownies
There is no dessert more divine than BYU's mint brownies and, thankfully, I live close enough to BYU to regularly satisfy my craving. When I don't feel like making the drive, I can make the brownies at home using this recipe from BYU's alumni magazine. They taste nearly the same as the original.
Brownies:
1 C. margarine
1/2 C. cocoa
2 Tbsp. honey
4 eggs
2 C. sugar
1-3/4 C. flour
1/2 Tbsp. baking powder
1/2 tsp. salt
1 C. chopped walnuts, optional
Chocolate Buttercream Frosting
Melt margarine and mix in cocoa. Allow to cool. Add honey, eggs, sugar, flour, baking powder, and salt. Mix well. Add nuts, if desired. Pour batter into a greased 9x13-inch baking pan. Bake at 350 degrees for 25 minutes. Cool.
Mint Icing:
5 Tbsp. margarine
dash of salt
3 Tbsp. milk
1 Tbsp. light corn syrup
2-1/3 C. powdered sugar
1/2 tsp. mint extract (or more depending on preference)
1-2 drops green food coloring
Soften margarine. Add salt, corn syrup, and powdered sugar. Beat until smooth and fluffy. Add mint extract and food coloring. Mix. Add milk gradually until the consistency is a little thinner than cake frosting.
Spread mint icing over cooled brownies. Place brownies in the freezer for a short time to stiffen the icing. Remove from the freezer and carefully add a layer of chocolate icing.
Brownies:
1 C. margarine
1/2 C. cocoa
2 Tbsp. honey
4 eggs
2 C. sugar
1-3/4 C. flour
1/2 Tbsp. baking powder
1/2 tsp. salt
1 C. chopped walnuts, optional
Chocolate Buttercream Frosting
Melt margarine and mix in cocoa. Allow to cool. Add honey, eggs, sugar, flour, baking powder, and salt. Mix well. Add nuts, if desired. Pour batter into a greased 9x13-inch baking pan. Bake at 350 degrees for 25 minutes. Cool.
Mint Icing:
5 Tbsp. margarine
dash of salt
3 Tbsp. milk
1 Tbsp. light corn syrup
2-1/3 C. powdered sugar
1/2 tsp. mint extract (or more depending on preference)
1-2 drops green food coloring
Soften margarine. Add salt, corn syrup, and powdered sugar. Beat until smooth and fluffy. Add mint extract and food coloring. Mix. Add milk gradually until the consistency is a little thinner than cake frosting.
Spread mint icing over cooled brownies. Place brownies in the freezer for a short time to stiffen the icing. Remove from the freezer and carefully add a layer of chocolate icing.
Broccoli Cheese Soup
Another recipe from my friend Susan.
1 package Lipton Noodle Soup Mix (with chicken broth)
3 C. milk
1 10-oz. package frozen broccoli
1 8-oz. package Velveeta cheese, cubed
grated cheddar cheese, optional
In large pan, combine soup mix with milk. Cook for a few minutes, stirring often. Add broccoli. Cook until broccoli is tender, stirring constantly. Add Velveeta cheese and stir until melted. Ladle soup into bowls. Top with cheddar cheese if desired.
Notes: Be sure to stir the soup often or the milk will scorch the bottom of the pan.
1 package Lipton Noodle Soup Mix (with chicken broth)
3 C. milk
1 10-oz. package frozen broccoli
1 8-oz. package Velveeta cheese, cubed
grated cheddar cheese, optional
In large pan, combine soup mix with milk. Cook for a few minutes, stirring often. Add broccoli. Cook until broccoli is tender, stirring constantly. Add Velveeta cheese and stir until melted. Ladle soup into bowls. Top with cheddar cheese if desired.
Notes: Be sure to stir the soup often or the milk will scorch the bottom of the pan.
Peanut Butter Rice Krispie Bars
1 C. sugar
1/2 C. butter
1 C. light corn syrup
1 C. creamy peanut butter
6 C. Rice Krispies cereal
1 C. semi-sweet chocolate chips
Pour cereal into large bowl. Set aside. Combine sugar, butter, and corn syrup in saucepan. Bring mixture to a boil, stirring often. Remove pan from heat. Stir in peanut butter until well combined. Pour peanut butter mixture over cereal and stir until well combined. Spread onto buttered or parchment-lined 9x13-inch pan. Sprinkle chocolate chips over the top of the cereal mixture. Place in warm oven for about 5 minutes until chips appear glossy. Spread chips like frosting. Let chocolate cool and then serve.
Notes: May substitute butterscotch chips for a portion of chocolate chips (for example, 1/2 cup chocolate chips and 1/2 cup butterscotch chips).
1/2 C. butter
1 C. light corn syrup
1 C. creamy peanut butter
6 C. Rice Krispies cereal
1 C. semi-sweet chocolate chips
Pour cereal into large bowl. Set aside. Combine sugar, butter, and corn syrup in saucepan. Bring mixture to a boil, stirring often. Remove pan from heat. Stir in peanut butter until well combined. Pour peanut butter mixture over cereal and stir until well combined. Spread onto buttered or parchment-lined 9x13-inch pan. Sprinkle chocolate chips over the top of the cereal mixture. Place in warm oven for about 5 minutes until chips appear glossy. Spread chips like frosting. Let chocolate cool and then serve.
Notes: May substitute butterscotch chips for a portion of chocolate chips (for example, 1/2 cup chocolate chips and 1/2 cup butterscotch chips).
Cowboy Caviar
From The Girl Who Ate Everything .
1 can blackeye peas, drained and rinsed
1 can black beans, drained and rinsed
1 can shoepeg corn, drained and rinsed
4-5 Roma tomatoes, deseeded and diced
2-3 avocados (ripe but still firm), diced
4 green onions, sliced thin
1/2 - 3/4 C. Kraft Zesty Italian dressing
1/2 bunch cilantro, chopped finely (optional)
1-2 limes
Salt and pepper
Drain and rinse the blackeye peas, black beans, and corn. Add to a large bowl. Dice the tomatoes, making sure the seeds and insides are removed (you want to do this to make sure there isn't too much liquid in the dip). Add the diced tomatoes and cilantro (optional) to the bowl. Slice the green onions finely and add to the bowl. Dice the avocados and squeeze a little of the lime juice over the avocados so they don't brown as quickly. Add avocados to the bowl. Squeeze the rest of the lime juice into the bowl. Add the Italian dressing, and stir to coat all the ingredients. Add salt and pepper to taste.
Chill mixture in refrigerator until cold and flavors have marinated together. Dip is best served the same day as prepared. Serve with tortilla chips.
1 can blackeye peas, drained and rinsed
1 can black beans, drained and rinsed
1 can shoepeg corn, drained and rinsed
4-5 Roma tomatoes, deseeded and diced
2-3 avocados (ripe but still firm), diced
4 green onions, sliced thin
1/2 - 3/4 C. Kraft Zesty Italian dressing
1/2 bunch cilantro, chopped finely (optional)
1-2 limes
Salt and pepper
Drain and rinse the blackeye peas, black beans, and corn. Add to a large bowl. Dice the tomatoes, making sure the seeds and insides are removed (you want to do this to make sure there isn't too much liquid in the dip). Add the diced tomatoes and cilantro (optional) to the bowl. Slice the green onions finely and add to the bowl. Dice the avocados and squeeze a little of the lime juice over the avocados so they don't brown as quickly. Add avocados to the bowl. Squeeze the rest of the lime juice into the bowl. Add the Italian dressing, and stir to coat all the ingredients. Add salt and pepper to taste.
Chill mixture in refrigerator until cold and flavors have marinated together. Dip is best served the same day as prepared. Serve with tortilla chips.
Butterscotch Gingerbread Cookies
Another recipe from Nestlé's website. My sister-in law Melissa introduced me to these cookies.
3 C. all-purpose flour
2 tsp. baking soda
1-1/2 tsp. cinnamon
1-1/2 tsp. ground ginger
3/4 tsp. ground cloves
1/2 tsp. salt
1-1/2 C. packed brown sugar
1 C. (2 sticks) butter, softened
1/3 C. mild molasses
1 large egg
1 11-oz. package Nestlé Toll House Butterscotch Morsels
Preheat oven to 350 degrees. Combine flour, baking soda, cinnamon, ginger, cloves, and salt in small bowl. Beat sugar, butter, molasses, and egg in large bowl until creamy. Gradually beat in flour mixture until well blended. Stir in butterscotch morsels. Drop by rounded tablespoon onto ungreased cookie sheets. Bake for 9 to 11 minutes or until cookies are lightly browned. Cool on cookie sheets for 2 minutes; remove to wire racks to cool completely. Makes 24 cookies.
Notes: I'll repeat my tip for mixing the dry ingredients in a Ziploc bag rather than a bowl. One of my pet peeves about making cookies is that the cooking process is very time-consuming. With a cake, you put it in the oven and go find something else to do for the next 30 minutes. With cookies, you barely put a batch into the oven before it seems like it's done and you have to pull it out, move the cookies to the wire rack, put more dough on the pan, and repeat. Rather than baking all of the cookies at once, my sister-in-law forms all of the dough into balls. She cooks how many she wants and the rest go into a Ziploc bag and into the refrigerator. Then for the next few weeks, she just bakes as many as she needs. I think that is a great idea!
3 C. all-purpose flour
2 tsp. baking soda
1-1/2 tsp. cinnamon
1-1/2 tsp. ground ginger
3/4 tsp. ground cloves
1/2 tsp. salt
1-1/2 C. packed brown sugar
1 C. (2 sticks) butter, softened
1/3 C. mild molasses
1 large egg
1 11-oz. package Nestlé Toll House Butterscotch Morsels
Preheat oven to 350 degrees. Combine flour, baking soda, cinnamon, ginger, cloves, and salt in small bowl. Beat sugar, butter, molasses, and egg in large bowl until creamy. Gradually beat in flour mixture until well blended. Stir in butterscotch morsels. Drop by rounded tablespoon onto ungreased cookie sheets. Bake for 9 to 11 minutes or until cookies are lightly browned. Cool on cookie sheets for 2 minutes; remove to wire racks to cool completely. Makes 24 cookies.
Notes: I'll repeat my tip for mixing the dry ingredients in a Ziploc bag rather than a bowl. One of my pet peeves about making cookies is that the cooking process is very time-consuming. With a cake, you put it in the oven and go find something else to do for the next 30 minutes. With cookies, you barely put a batch into the oven before it seems like it's done and you have to pull it out, move the cookies to the wire rack, put more dough on the pan, and repeat. Rather than baking all of the cookies at once, my sister-in-law forms all of the dough into balls. She cooks how many she wants and the rest go into a Ziploc bag and into the refrigerator. Then for the next few weeks, she just bakes as many as she needs. I think that is a great idea!
Bacon, Cheese & Potato Chowder
I love Kraft's free quarterly cooking magazine. Soup is one of my favorite things to eat so this recipe jumped out at me. It is probably the easiest soup I have ever made.
3 C. fat-free milk
1 can (10-3/4 oz.) condensed cream of potato soup
2 C. frozen Southern-style hash browns
1 C. Kraft 2% Milk Shredded Reduced Fat Sharp Cheddar Cheese
2 slices Oscar Mayer Bacon, crisply cooked, drained and crumbled
1/4 C. thinly sliced green onions
Mix milk and soup in large saucepan. Stir in hash browns. Bring to boil on high heat, stirring occasionally. Reduce heat to medium-low; simmer 10 minutes, stirring frequently. Ladle soup into bowls. Top evenly with cheese, bacon, and onions. Makes 6 one-cup servings.
Notes: I do not like cooking bacon so I use the real bacon bits. I prefer the fattening cheddar cheese, too.
3 C. fat-free milk
1 can (10-3/4 oz.) condensed cream of potato soup
2 C. frozen Southern-style hash browns
1 C. Kraft 2% Milk Shredded Reduced Fat Sharp Cheddar Cheese
2 slices Oscar Mayer Bacon, crisply cooked, drained and crumbled
1/4 C. thinly sliced green onions
Mix milk and soup in large saucepan. Stir in hash browns. Bring to boil on high heat, stirring occasionally. Reduce heat to medium-low; simmer 10 minutes, stirring frequently. Ladle soup into bowls. Top evenly with cheese, bacon, and onions. Makes 6 one-cup servings.
Notes: I do not like cooking bacon so I use the real bacon bits. I prefer the fattening cheddar cheese, too.
Hot Artichoke Dip
This recipe accompanies Pampered Chef's all-purpose spreader and can be found online. I like to serve this dip with Tostitos gold tortilla chips.
2 6-oz. jars marinated artichoke hearts, chopped
1 10-oz. package frozen chopped spinach, thawed and drained thoroughly
1 garlic clove, pressed
1/2 C. sour cream
1/2 C. mayonnaise
3/4 C. grated parmesan cheese
Preheat oven to 375 degrees. Drain and coarsely chop artichoke hearts. Mix artichoke hearts with remaining ingredients. Spoon into baking dish. Bake for 20-25 minutes or until heated through.
2 6-oz. jars marinated artichoke hearts, chopped
1 10-oz. package frozen chopped spinach, thawed and drained thoroughly
1 garlic clove, pressed
1/2 C. sour cream
1/2 C. mayonnaise
3/4 C. grated parmesan cheese
Preheat oven to 375 degrees. Drain and coarsely chop artichoke hearts. Mix artichoke hearts with remaining ingredients. Spoon into baking dish. Bake for 20-25 minutes or until heated through.
Soft Pumpkin Cookies
Autumn is by far my favorite season. One reason is I love pumpkin. I love cooking with pumpkin because you usually need those spices (nutmeg, cinnamon, ginger, cloves) that make your kitchen smell wonderful. This is one of my favorite pumpkin recipes from Nestlé's website, verybestbaking.com. These cookies are really soft. I once served them with a scoop of Häägen-Dazs cinnamon dulce de leche ice cream for book club.
2-1/2 C. flour
1 tsp. baking soda
1 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. salt
1-1/2 C. sugar
1/2 C. butter (1 stick), softened
1 C. Libby's 100% Pure Pumpkin
1 large egg
1 tsp. vanilla
Preheat oven to 350 degrees. Grease cookie sheets. Combine flour, baking soda, baking powder, cinnamon, nutmeg, and salt in a medium bowl. Beat sugar and butter in large bowl until well blended. Beat in pumpkin, egg, and vanilla until smooth. Gradually beat in flour mixture. Drop by rounded tablespoon onto prepared cookie sheets. Bake for 15 to 18 minutes or until edges are firm. Cool on cookie sheets for 2 minutes; remove to wire racks to cool completely. Drizzle glaze over cookies. Makes 36 cookies.
Glaze:
2 C. powdered sugar, sifted
3 Tbsp. milk
1 Tbsp. melted butter
1 tsp. vanilla
Combine ingredients in small bowl until smooth.
Note: Rather than mixing the dry ingredients in a bowl before adding to the pumpkin mixture, I use a Ziploc bag. One less bowl to wash!
Pumpkin Chocolate Chip Cookies: Add 1/2 C. chocolate chips.
2-1/2 C. flour
1 tsp. baking soda
1 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. salt
1-1/2 C. sugar
1/2 C. butter (1 stick), softened
1 C. Libby's 100% Pure Pumpkin
1 large egg
1 tsp. vanilla
Preheat oven to 350 degrees. Grease cookie sheets. Combine flour, baking soda, baking powder, cinnamon, nutmeg, and salt in a medium bowl. Beat sugar and butter in large bowl until well blended. Beat in pumpkin, egg, and vanilla until smooth. Gradually beat in flour mixture. Drop by rounded tablespoon onto prepared cookie sheets. Bake for 15 to 18 minutes or until edges are firm. Cool on cookie sheets for 2 minutes; remove to wire racks to cool completely. Drizzle glaze over cookies. Makes 36 cookies.
Glaze:
2 C. powdered sugar, sifted
3 Tbsp. milk
1 Tbsp. melted butter
1 tsp. vanilla
Combine ingredients in small bowl until smooth.
Note: Rather than mixing the dry ingredients in a bowl before adding to the pumpkin mixture, I use a Ziploc bag. One less bowl to wash!
Pumpkin Chocolate Chip Cookies: Add 1/2 C. chocolate chips.
Pistachio Dessert
My friend Susan gave me this recipe. I made this for a luau-themed Primary appreciation party. Someone complimented me and I responded, "Yes, it is so good." What I meant to say was that it was so easy to make but instead looked totally conceited. Pretty embarrassing!
Crust:
1 C. flour
1/2 C. (1 stick) butter
1 C. chopped walnuts
Preheat oven to 350 degrees. Mix ingredients together. Press in bottom of 9x13-inch pan. Bake for 10-15 minutes. Let cool for 10 minutes.
Topping:
8 oz. cream cheese, softened
12-oz. tub Cool Whip
3/4 C. powdered sugar
2 packages instant pistachio pudding (4-serving size)
3 C. milk
Mix together the cream cheese, half of the Cool Whip, and powdered sugar. Add pudding mixes and milk. Blend until thick. Pour over crust. Garnish with remainder of Cool Whip and sliced almonds or chopped walnuts. Chill for one hour before serving.
Note: Can substitute sugar-free pudding.
Crust:
1 C. flour
1/2 C. (1 stick) butter
1 C. chopped walnuts
Preheat oven to 350 degrees. Mix ingredients together. Press in bottom of 9x13-inch pan. Bake for 10-15 minutes. Let cool for 10 minutes.
Topping:
8 oz. cream cheese, softened
12-oz. tub Cool Whip
3/4 C. powdered sugar
2 packages instant pistachio pudding (4-serving size)
3 C. milk
Mix together the cream cheese, half of the Cool Whip, and powdered sugar. Add pudding mixes and milk. Blend until thick. Pour over crust. Garnish with remainder of Cool Whip and sliced almonds or chopped walnuts. Chill for one hour before serving.
Note: Can substitute sugar-free pudding.
Candy Bar Brownies
My friend Natalie gave me this recipe. I love it because it is so easy yet very tasty.
1 package brownie mix, prepared according to package instructions and cooled (9x13-inch pan size)
1 8-oz. tub Cool Whip
2 or 3 Skor candy bars, crushed
2 or 3 Butterfinger candy bars, crushed
Hershey's chocolate syrup
Frost cooled brownies with Cool Whip. Sprinkle crushed candy bars on top of Cool Whip. Drizzle with chocolate syrup. Refrigerate until ready to serve.
Note: Natalie told me this recipe was originally a trifle. If you are fancier than me, you can cut the brownies into small pieces. Layer half the brownies in a trifle bowl, followed by half of the Cool Whip, and half of the crushed candy bars. Repeat layers. Refrigerate until ready to serve.
1 package brownie mix, prepared according to package instructions and cooled (9x13-inch pan size)
1 8-oz. tub Cool Whip
2 or 3 Skor candy bars, crushed
2 or 3 Butterfinger candy bars, crushed
Hershey's chocolate syrup
Frost cooled brownies with Cool Whip. Sprinkle crushed candy bars on top of Cool Whip. Drizzle with chocolate syrup. Refrigerate until ready to serve.
Note: Natalie told me this recipe was originally a trifle. If you are fancier than me, you can cut the brownies into small pieces. Layer half the brownies in a trifle bowl, followed by half of the Cool Whip, and half of the crushed candy bars. Repeat layers. Refrigerate until ready to serve.
Meat"loaf"
Maybe meatloaf isn't a cool recipe to post, but I especially like this recipe. It reminds me of my friend Kristine that I worked with when I went to BYU. We were both strangely craving meatloaf and so I made this recipe for a little get-together. I ran into one small problem, though: I did not own a loaf pan. I improvised by patting the mixture into a rectangular glass casserole dish and I have made meatloaf that way ever since. So this is more of a meat patty recipe and although it may look ugly, one advantage is it takes less time to cook.
1-1/2 lbs. ground beef
1/2 C. soda cracker crumbs
1 C. milk
1/4 C. chopped onions
1-1/2 tsp. salt
2 eggs
dash of thyme
dash of marjoram
Heat oven to 350 degrees. Mix all ingredients together and put into a baking pan. Bake uncovered for 1 hour and 15 minutes. Drain off fat. Cover with topping and bake for 10 more minutes.
Meatloaf Topping:
1/4 C. ketchup
2 Tbsp. brown sugar
1 tsp. dry mustard
Mix well.
Note: My sister does the most fabulous thing. She keeps a box of nitrile exam gloves (aka those disposable rubber gloves doctors use) in her kitchen. She uses these when she has to mix things with her hands (like hamburgers for grilling). I used the gloves the last time I made this recipe and they worked great! I was worried about the hamburger tasting like rubber gloves, but they do not alter the flavor. She gets the gloves from Costco.
1-1/2 lbs. ground beef
1/2 C. soda cracker crumbs
1 C. milk
1/4 C. chopped onions
1-1/2 tsp. salt
2 eggs
dash of thyme
dash of marjoram
Heat oven to 350 degrees. Mix all ingredients together and put into a baking pan. Bake uncovered for 1 hour and 15 minutes. Drain off fat. Cover with topping and bake for 10 more minutes.
Meatloaf Topping:
1/4 C. ketchup
2 Tbsp. brown sugar
1 tsp. dry mustard
Mix well.
Note: My sister does the most fabulous thing. She keeps a box of nitrile exam gloves (aka those disposable rubber gloves doctors use) in her kitchen. She uses these when she has to mix things with her hands (like hamburgers for grilling). I used the gloves the last time I made this recipe and they worked great! I was worried about the hamburger tasting like rubber gloves, but they do not alter the flavor. She gets the gloves from Costco.
Herb-Stuffed Mushrooms
For four years I lived in a suburb of Detroit, Michigan. Two friends from work and I all moved away from Detroit around the same time. Kim moved to Missouri to pursue a graduate degree; Nathalie transferred to the New York office; and I moved to Utah. Shortly before we all left, we had dinner together. Kim made a fabulous white chocolate strawberry cheesecake and these yummy appetizers.
1 8-oz. package cream cheese, softened
2 Tbsp. mayonnaise
2 Tbsp. chopped fresh parsley
2 Tbsp. grated parmesan cheese
1 Tbsp. chopped green onions
1 Tbsp. dry ranch dip mix
2 containers mushrooms, washed and stems removed
1/2 C. crushed herb stuffing mix
4 Tbsp. butter, melted
Preheat oven to 350 degrees. Combine cream cheese, mayonnaise, parsley, parmesan cheese, green onions, and ranch dip mix in bowl. Blend well. Stuff mushrooms with cheese mixture. Dip top of filled mushrooms into crushed stuffing. Place mushrooms into oven pan and drizzle melted butter over the top. Bake for 30 minutes. Cool slightly.
Note: A few years ago my sister was a Weight Watchers points nazi, so I had to lighten up this recipe. Instead of dipping the mushrooms in the stuffing and drizzling with butter, I put the mushrooms in the pan, spray with Pam, and then sprinkle the stuffing over the top. You could also forego the stuffing and butter altogether.
Variation: The original recipe I received was double that shown above so there was always leftover cheese mixture. One time my brother served the leftovers as a dip. Mmmm! It is especially yummy with Wheat Thins. He also dices up the mushroom stems and adds them back to the dip.
1 8-oz. package cream cheese, softened
2 Tbsp. mayonnaise
2 Tbsp. chopped fresh parsley
2 Tbsp. grated parmesan cheese
1 Tbsp. chopped green onions
1 Tbsp. dry ranch dip mix
2 containers mushrooms, washed and stems removed
1/2 C. crushed herb stuffing mix
4 Tbsp. butter, melted
Preheat oven to 350 degrees. Combine cream cheese, mayonnaise, parsley, parmesan cheese, green onions, and ranch dip mix in bowl. Blend well. Stuff mushrooms with cheese mixture. Dip top of filled mushrooms into crushed stuffing. Place mushrooms into oven pan and drizzle melted butter over the top. Bake for 30 minutes. Cool slightly.
Note: A few years ago my sister was a Weight Watchers points nazi, so I had to lighten up this recipe. Instead of dipping the mushrooms in the stuffing and drizzling with butter, I put the mushrooms in the pan, spray with Pam, and then sprinkle the stuffing over the top. You could also forego the stuffing and butter altogether.
Variation: The original recipe I received was double that shown above so there was always leftover cheese mixture. One time my brother served the leftovers as a dip. Mmmm! It is especially yummy with Wheat Thins. He also dices up the mushroom stems and adds them back to the dip.
Twice-Baked Potatoes I
This is a favorite recipe of my niece, Ashlee. I adapted this recipe from one I had clipped from a magazine, so there are not exact measurements.
5-lb. bag russet potatoes
shortening
pre-cooked bacon pieces
shredded cheddar cheese
ranch dressing
Scrub potatoes, but do not peel. Rub potatoes with a small amount of shortening to soften the skin. Pierce potatoes with a fork to allow steam to escape. Cover with foil. Bake at 375 degrees for 1 hour to 1 hour and 15 minutes or until tender. Allow potatoes to cool.
Cut off the tops of the potatoes and place in a medium bowl. Scoop out the centers, leaving 1/8-inch-thick shells. Place potato flesh in medium bowl. Mash potato flesh and tops with ranch dressing. Add cheese and bacon and mix well. Spoon mixture back into potato shells. Bake at 425 degrees for 15 minutes or until cheese is melted and filling is heated through. Makes 10-12 servings (one potato per person).
Note: You can use any type of ranch dressing, but I prefer making Hidden Valley Ranch dressing from the packet. Also, my favorite part of a baked potato is the skin so I mash the tops of the potatoes in with the potato flesh. If you don't like the skins, just discard them.
Variation: Add 1 10-oz. box frozen chopped broccoli, thawed and drained.
5-lb. bag russet potatoes
shortening
pre-cooked bacon pieces
shredded cheddar cheese
ranch dressing
Scrub potatoes, but do not peel. Rub potatoes with a small amount of shortening to soften the skin. Pierce potatoes with a fork to allow steam to escape. Cover with foil. Bake at 375 degrees for 1 hour to 1 hour and 15 minutes or until tender. Allow potatoes to cool.
Cut off the tops of the potatoes and place in a medium bowl. Scoop out the centers, leaving 1/8-inch-thick shells. Place potato flesh in medium bowl. Mash potato flesh and tops with ranch dressing. Add cheese and bacon and mix well. Spoon mixture back into potato shells. Bake at 425 degrees for 15 minutes or until cheese is melted and filling is heated through. Makes 10-12 servings (one potato per person).
Note: You can use any type of ranch dressing, but I prefer making Hidden Valley Ranch dressing from the packet. Also, my favorite part of a baked potato is the skin so I mash the tops of the potatoes in with the potato flesh. If you don't like the skins, just discard them.
Variation: Add 1 10-oz. box frozen chopped broccoli, thawed and drained.
Buttercream Frosting
This is the very first recipe my mother taught me. I have had this recipe memorized since I was probably about nine years old. Sunday dinners at our house were often accompanied by a cake prepared from a cake mix, but the frosting was always homemade.
Vanilla Frosting:
2 C. powdered sugar
3 Tbsp. butter, softened
1 tsp. vanilla
1-2 Tbsp. hot water or cold milk/half & half
In a medium bowl, mix butter until smooth. Add powdered sugar, and vanilla and mix until combined. While mixing, add water/milk a little at a time until frosting reaches the right consistency. Makes enough frosting for one 9x13-inch cake. Double the recipe for a layered cake.
Note: Because of the butter and vanilla, the frosting will be off-white in color. As a result, I usually only use the vanilla recipe when I am tinting it with a few drops of food coloring (for example, pink frosting on a cherry chip cake). Alternatively, consider using clear vanilla if you desire a white-colored frosting.
When making vanilla frosting, I would recommend using milk rather than water. When making chocolate frosting, use hot water for a dark-chocolate flavor or milk/half & half for a milk-chocolate flavor (the half & half will make a fluffier frosting than just plain milk).
Variation: For chocolate frosting, stir in 3 Tbsp. cocoa and a pinch of salt.
Vanilla Frosting:
2 C. powdered sugar
3 Tbsp. butter, softened
1 tsp. vanilla
1-2 Tbsp. hot water or cold milk/half & half
In a medium bowl, mix butter until smooth. Add powdered sugar, and vanilla and mix until combined. While mixing, add water/milk a little at a time until frosting reaches the right consistency. Makes enough frosting for one 9x13-inch cake. Double the recipe for a layered cake.
Note: Because of the butter and vanilla, the frosting will be off-white in color. As a result, I usually only use the vanilla recipe when I am tinting it with a few drops of food coloring (for example, pink frosting on a cherry chip cake). Alternatively, consider using clear vanilla if you desire a white-colored frosting.
When making vanilla frosting, I would recommend using milk rather than water. When making chocolate frosting, use hot water for a dark-chocolate flavor or milk/half & half for a milk-chocolate flavor (the half & half will make a fluffier frosting than just plain milk).
Variation: For chocolate frosting, stir in 3 Tbsp. cocoa and a pinch of salt.