Since my neighbor enlisted me to help her with a crockpot cooking class for our ward Relief Society, I decided I better put some of my favorite crockpot recipes on my blog. Some of these may be reprints, but organized in a better place.
Famous Corn Fest Chili
2 lbs. lean ground beef
2 medium onions, chopped
1 clove garlic,minced
1 can stewed tomatoes
2 Cups Tomato Juice
1 can tomato paste
2 Tbls. Chili Powder
1 teas. Worcestershire sauce
2 cans Red Kidney Beans
2 cans Black Beans
2 Tbls. Sugar
1 bag grandpa Holts corn or frozen corn
Salt & Pepper to taste
Brown beef, rinse and drain. Put in Crock pot. Add rest of ingredients except Corn. Cook on High one hour, then turn to low for 6 hours. 8 servings.
Grandma Hurley’s Beef Stew
2 lbs. stew meat
4-5 potatoes, diced
1 bag baby carrots sliced thick
1 onion
1 Can chicken broth
1 Can beef broth
2 Beef gravy mixes
Dip stew meat in seasoned flour and brown in frying on stove. Put in bottom of crock-pot, add chicken broth and beef broth. Simmer for 2 hours on high. Then add potatoes, carrots and onions. Simmer for 2 -4 more hours on high. When tender add Beef gravy mixes.
Easy Crockpot Lasagna
2 lb. ground beef
1 lg.onion
1 large Prego spaghetti sauce (Costco size)
½ lb. uncooked lasagna noodles (Broken up)
12 oz. container cottage cheese
8 oz. shredded mozzarella cheese
1/3 Cup grated parmesan cheese
1/2 C. water
Brown ground beef. Drain fat and rinse add onion, and Prego sauce. Mix cottage cheese with mozzarella cheese. Layer uncookedbroken noodles, then beef, then cheese mixture. Repeat. End with beef and then cheese. Pour water around edges. Then sprinkle with grated parmesan cheese.
Favorite Sunday Roast
& mashed potatoes
1 Sirloin Tip Roast
Seasoning Salt
1 Can chicken broth
1 Can beef broth
Red potatoes
Sprinkle roast with seasoned salt, then brown in frying pan on stove on all sides. Put in crock pot. Fill Rest of Crock pot with red potatoes. Pour Beef and Chicken broth over top. Cook on High 7-8 hours. Pull out potatoes, put in pot to mash. Add butter, sour cream, salt and pepper. Whip using mixer. Take out roast and slice. Make gravy out of drippings. Put in to sauce pan, add 2 chicken bouillon and 2 beef bouillon bring to boil. Mix 2-3 Tbls. cornstarch with a little cold water, and add to mixture slowly, whisking constantly.
Café Rio Pork
1 Pork roast
2 Cups salsa
½ C. brown sugar
Put in crock-pot cook for 6-8 hours on high for the first hour then turned to low.
Hawaiian Haystacks
2 C. Cooked cubed chicken
2 Cans cream of Chicken Soup
1 Can Chicken broth
4 Cups cooked rice
1 pkg. dry chow mein noodles
3 tomatoes, chopped
1 C. celery chopped
½ C. green pepper, chopped
½ C. green onion chopped
1 Can pineapple tidbits
1 C. grated cheddar cheese
1 C. slivered almonds
½ C. Coconut
1 C. mandarin oranges
Combine soup and chicken broth mix in chicken for gravy. Put rest of ingredients on table, let every one make t heir own. Enjoy! Family Favorite
White Chicken Chili
1 T. Corn oil
1 chopped onion
1 Clove garlic, minced
1 tsp. cumin
2 large whole chicken breasts, skinned and cooked
1 can garbanzo beans, drained (opt.)
1 can white corn, drained
1 can white beans, drained
2 cans chopped green chilies
2 chicken bouillon cubes
1 ½ C. boiling water
1 C. shredded cheddar cheese
1 TBLS. Corn starch
Sauté onion, garlic cumin in hot oil. Chop chicken breasts. Add chicken, beans, corn, chilies to sautéed items. Stir to blend. Add boiling water, chicken bouillon and stir again. Cover and let cook over low heat until flavors blend - about 30 minutes. Stir occasionally, do not let beans and corn scorch on bottom. Can put on low in crock pot. When complete mix Corn starch with a little cold water, add to thicken. Serve with chips and cheese.
Chicken Cheese Soup
2 C. chicken cooked and diced
1 Lg. onion diced
2 C. Carrots diced
2 C. Celery diced
2 C. potatoes diced
8 C. water
10 chicken bouillon cubes
1 C. flour
½ C. margarine
1 16 oz. jar Cheez Whiz
Put chicken, vegetables, water and bouillon into large crock pot and cook on high for 1 hour. Reduce to low and cook additional 4-6 hours until vegetables are tender. When ready to serve, thicken soup by melting butter and adding flour to make thick paste. In separate bowl, melt Cheez Whiz and add slowly to flour mixture. Add cheese mixture to soup and heat until thickened.
Crockpot southwest Chicken
2 Cans Black Beans (rinsed and drained)
1 Can chicken broth
1 Can Diced tomatoes w/mild green chilies, untrained
1 lb boneless skinless chicken breast
1 Jar Chunky Salsa
1 C. frozen corn
1 TBL. Dried Parsley Flakes
1 teasp. Ground cumin
¼ tsp. Pepper
1 C. Rice
Combine everything in crock pot, except rice. Cook on low 6-8 hours until chicken shreds easily. Add rice. This is like a fiesta rice bowl at Taco Bell. Yumm!!!
Chicken Continental Casserole
4-5 Chicken breasts
1/3 C. seasoned flour
2 Cans cream of Chicken Soup
2 ½ Tbsp. grated onion
4 C. water
2 C. minute rice
1 teas. Salt
Pepper
1 Tbls. Parsley
½ teas. Celery flakes
¼ teas. Thyme
Dip Chicken in Flour. Brown in Pam cooking spray in frying pan. Remove fom pan. Add soup, seasonings, and water into drippings in frying pan. Heat through to a boil. Stirring constantly. Spread rice in crock pot. Cover with 2/3 of soup mixture. Stir with fork. Top with chicken. Pour remaining soup on top. Cook on High 2-3 hours or on low 4-5 hours.
Teriyaki Bowls
4 frozen Chicken breasts
2 Cups Brown rice
2 Cups Water
2 Cups Chicken broth
Put chicken breasts in center of crock-pot. Spread rice around the chicken evenly. Pour liquid over rice. Let cook on high first hour then turn to low for 4-6 hours.
Take chicken out , shred. Steam Broccoli and carrots in microwave 5 minutes. Layer rice, chicken, and veggies, then drizzle Yoshida’s gourmet sauce (Costco) over top. Delicious!
Pulled Pork Sandwiches
1 pork roast
Chicken broth (keeps moist)
Put in crock-pot cook on high for 1 hour then turn to low for 5-7 hours.
Favorite barbecue sauce
Hamburger buns
Shred pork , add barbecue sauce. Spread on hamburger buns, or French rolls.
Crock-pot Meatloaf
1 ½ lbs. ground beef
½ lb. reduced fat bulk pork sausage
½ C. tomato sauce
½ C. egg substitute or 2 eggs
¼ C. Ketchup
1 teasp. Worcestershire sauce
1 small onion
1/3 C. saltine crackers crushed
¾ teasp. Minced garlic
½ teasp. Seasoned salt
Sauce:
½ C. Ketchup
3 TBL. Brown Sugar
¾ teasp. Ground mustard
¼ teasp. Ground nutmet
Line crockpot with foil. Criss cross. Leaving length on ends to lift loaf out of crock-pot. Coat strips with cooking spray. Mix ingredients in order given. Mixture will be moist. Shape into a loaf and put down center of slow cooker. Mix sauce and spread over loaf. Cover and cook on low 3-4 hours. I doubled the recipe and cooked on high 4 hours turned out great! I like to add scrubbed red potatoes around the top of this, then only add a vegetable.
Thursday, October 22, 2009
Monday, May 11, 2009
French toast casseroles
We recently had Matt's homecoming brunch, it turned out to be a huge success. My friend Lisa was a huge help, by making 6 French toast casseroles. She made 3 different kinds. She made rasberry and blueberry using the following recipe.
French Toast Souffle'
1 loaf cubed good white bread
8 oz. cream cheese (can use light)
8 T. softened butter
12 eggs
3 C. Milk (can use skim)
1 can pie filling
cinnamon
powdered sugar
1/2 C. maple syrup
Place 1/2 the cubed bread in a greased 9x13 pan. Put pie filling on top and sprinkle with cinnamon. Put on the rest of the bread . Microwave butter, cream cheese and maple syrup together for one minute and blend. Place on top of the souffle leaving areas for egg miture to flow through. Mix eggs and mlk and pour over top. sprinkle with cinnamon (I use cinnamon sugar). Cover and refrigerate overnight. Uncover and bake one hour or until done. (My oven takes an hour and a half.) Sprinkle withi powdered sugar. I like to serve with warm maple syrup or if I've made a blueberry souffle' I make a blueberry syrup by crushing blue berries (frozen) and add them to maple syrup.
Then she made 2 of these, and everyone wanted the recipes for all:
Creme Brulee French Toast
1/2 C. unsalted butter
1 C. brown sugar
French Toast Souffle'
1 loaf cubed good white bread
8 oz. cream cheese (can use light)
8 T. softened butter
12 eggs
3 C. Milk (can use skim)
1 can pie filling
cinnamon
powdered sugar
1/2 C. maple syrup
Place 1/2 the cubed bread in a greased 9x13 pan. Put pie filling on top and sprinkle with cinnamon. Put on the rest of the bread . Microwave butter, cream cheese and maple syrup together for one minute and blend. Place on top of the souffle leaving areas for egg miture to flow through. Mix eggs and mlk and pour over top. sprinkle with cinnamon (I use cinnamon sugar). Cover and refrigerate overnight. Uncover and bake one hour or until done. (My oven takes an hour and a half.) Sprinkle withi powdered sugar. I like to serve with warm maple syrup or if I've made a blueberry souffle' I make a blueberry syrup by crushing blue berries (frozen) and add them to maple syrup.
Then she made 2 of these, and everyone wanted the recipes for all:
Creme Brulee French Toast
1/2 C. unsalted butter
1 C. brown sugar
2 T. corn syrup
1 loaf French bread
5 large eggs
1 1/2 C. half and half
1 teasp. vanilla
1 tsp. orange juice
1/4 teast. salt
In a small heavy sauce pan melt butter with brown sugar and corn syrup over moderate heat, stirring until smooth and pour into a 1 3 by 9 by 2 inch baking dish. Cut 6 (1 inch) t hick slices from center portion of bread, reserving ends for another use. and trim crusts. Arrange bread slices in a one layer in baking dish, squeezing them slightly to fit. In a bowl whisk together eggs, half and half, vanilla, orange juice, and salt until combined well and pour evenly over bread. Chill bread mixture, covered, at least 8 hours and up to 1 day. Preheat oven to 350 degbrees F. and bring bread mixture to room temperature. Bake uncovered, in middle of oven until puffed and edges are pale golden, 35 to 40 minutes.
1 loaf French bread
5 large eggs
1 1/2 C. half and half
1 teasp. vanilla
1 tsp. orange juice
1/4 teast. salt
In a small heavy sauce pan melt butter with brown sugar and corn syrup over moderate heat, stirring until smooth and pour into a 1 3 by 9 by 2 inch baking dish. Cut 6 (1 inch) t hick slices from center portion of bread, reserving ends for another use. and trim crusts. Arrange bread slices in a one layer in baking dish, squeezing them slightly to fit. In a bowl whisk together eggs, half and half, vanilla, orange juice, and salt until combined well and pour evenly over bread. Chill bread mixture, covered, at least 8 hours and up to 1 day. Preheat oven to 350 degbrees F. and bring bread mixture to room temperature. Bake uncovered, in middle of oven until puffed and edges are pale golden, 35 to 40 minutes.
Thursday, April 23, 2009
Desserts
Orange Carrot Cake
1 plain yellow cake mix
1 3.4 oz. vanilla instant pudding
2/3 C. fresh orange juice
½ C. veg. oil
4 lg. eggs
2 teas. Cinnamon
3 cups grated carrots
½ c. raisins
½ C. walnuts or pecans
Heat oven 350o, grease and flour 2 round cake pans. Mix together cake mix, pudding mix, orange juice, oil, eggs, and cinnamon in a large bowl. Blend with mixer on low 1 minute. Scrape bowl then turn to medium and beat 2 minutes more. Batter should look thick and well blended. Fold in carrots, raisins, and nuts. Bake 30-35 minutes. Cool.
Fresh Orange cream cheese frosting
1 8oz. Cream cheese ( at room temperature)
1 stick butter (at room temperature)
3 C. Powdered Sugar
2 T. Fresh Orange Juice
1 T. Grated orange zest
Mix cream cheese and butter. Add powdered sugar, a little at a time. Then add orange juice and zest. Mix well. Frost cooled cake.
(I found this recipe on the internet and made it for grandma hurleys birthday in 2008 delicious!)
Oatmeal Cake
1 ¼ C. Boiling water
1 C. quick oats
1 cube butter
Mix and let stand 20 minutes.
Add:
1 C. white sugar
1 C. brown sugar
1 ½ C. Flour
2 eggs beaten
1 teas. Cinnamon
1 teas. Baking soda
1 teas. Salt
Beat until smooth. Bake 30-35 minutes at 350o.
Frost with coconut and nut frosting.
Coconut and Nut frosting
6 Tbls. Butter
½ C. sugar
¼ C. evaporated milk
1 egg
Stir in a sauce pan. Bring to boil stirring constantly.
Add:
1 teas. Vanilla
1 C. chopped nuts
1 C. coconut
Spread on cake while still warm
( This was grandpa Holt favorite cake when growing up. We made this often, even though I haven’t made this much for our family since then. This frosting is good on German Chocolate Cake. Which I made for matt on his 16th birthday.)
Carrot Cake
2 C. sugar
2 C. flour
2 teas. Baking soda
2 teas. Cinnamon
1 teas. Baking powder
1 teas. Salt
1 teas. Allspice
4 eggs beaten
1 ½ oil
3 C. grated carrots
1 C. walnuts
¾ C. raisins
Combine dry ingredients. Stir in eggs, oil & carrots. Mix rest. Pour into greased cake pan. Bake 350o 35-40 minutes. Cool and frost w/cream cheese frosting.( this cake is heavy and delicious)
Cream Cheese Frosting
1 8 oz cream cheese
1 cube butter
1 pkg. powdered sugar
1 teas. Vanilla
1 T. lemon rind
Chopped nuts
Mix all ingredients except nuts.
Frost cake sprinkle with nuts.
Rocky Road Brownies (Aunt Heathers recipe)
Beat
1 Cup butter
1/3 C. cocoa
2 C. sugar
2 teas. Vanilla
1 ½ C. flour
4 eggs
½ C. nuts
Bake 350o for 25-30 minutes. Cover with tiny marshmallows after out of oven. Stick back in oven 2-3 minutes. Cool.
Frosting:
½ Cube butter
½ C. Cocoa
1/3 C. milk
Powdered sugar to right consistency
1 tsp. vanilla
Cheese Minis
12 vanilla wafers
2 8 oz. cream cheese
¾ C. sugar
1 Tbsp. lemon juice
1 teas. Vanilla
2 eggs
1 can cherry pie filling
Preheat oven to 375o. Line 12 muffin cups with paper baking cups. Place 1 vanilla wafer in each cup. In a large bowl, beat cram cheese sugar, lemon juice, vanilla, and eggs with an electric beater until blended. Spoon mixture into cups until ¾ full. Bake at 375o for 15-18 minutes or until light brown on top. Cool. Spoon cherries over each one. These may be made ahead of time an frozen. Put pie filling over when they are thawed before serving.
( We made these for aunt Jenny’s wedding in 2008)
Peppermint Pattie Cheesecake
Readymade chocolate crumb crust
3 8 oz. cream cheese (softened)
¾ C. Sugar
½ C. sour cream
2 teas. Vanilla
3 TBLS. Flour
3 eggs
1 bag york peppermint patties, unwrapped & quartered
2 Tbls. Milk
Whipped cream
Heat oven 450o. In large bowl beat cream cheese, sugar, sour cream and vanilla until smooth. Add flour, one tablespoon at a time, blending well. Add eggs and blend until smooth.
In microwavable bowl place peppermint pieces and milk. Cook on high 1-1 ½ minutes or just until candy is melted and smooth when stirred.
Add to cream cheese mixture. Blend well. Pour into crust. Bake 10 minutes. REDUCE TEMP. TO 250o continue baking 40-45 minutes or until center appears wet. With knofe loosen cake from side of pan. Cool completely.
Refrigerate - serve with whipping cream.
Cashew Crunch
1 C. sugar
1 1/2 C. nuts (any kind)
1 Cup Butter
¼ C. water
Mix sugar, butter & water in sauce pan. Boil until it changes color, stirring every few minutes. Add nuts and pour onto a buttered cookie sheet.
Peanut Butter Bars
1 Cup butter
1 C. Peanut Butter
1 C. Brown sugar
1 C. sugar
2 eggs
2 teas. Vanilla
2 C. flour
2 C. oatmeal
1 teas. Soda
½ teas. Salt
Combine first 6 ingredients. Add flour, oatmeal, soda, and salt. Bake 350o for 12 - 15 minutes. Cool and frost:
¼ C. cocoa
1 1/2 C. powdered sugar
2 Tbls. Butter
Add enough milk to right consistency. Not very much.
( These have always sold well at the Corn fest every year, I got this recipe from a good friend Peggy Ritchie when all the children were young)
Homemade Oreo Cookies
2 devil’s food cake mixes
1 ½ C. shortening
4 eggs
Frosting
8 oz. cream cheese
4 C. powdered sugar
1 cube butter
1 teas. Vanilla
For cookies: Blend all ingredients. Shape into 1 to 1 ½” balls. Bake at 350o for 12-15 minutes. Let cool.
Frosting: Beat all ingredients till smooth. Use frosting to make sandwich cookies.
(A quick fun recipe to make with kids.)
Peanut Butter Rice Crispy Treats
1 C. Sugar
1 C. light Karo syrup
1 C. Peanut butter
6 C. Rice Crispy’s
6 oz. chocolate chips
6 oz. butterscotch chips
Bring sugar and karo syrup to a boil in fairly large pan. Remove from heat and add peanut butter. Stir until dissolved, then add rice crispy’s. Mix thoroughly. Press into buttered 9x13 pan. Melt chocolate and butterscotch chips together; spread over Rice Crispy’s mixture. Let it cool.
( Everyone in our family loves these. Aunt Hollie makes them the most and we always sell these at Corn Fest)
Let ‘em Eat Dirt Cake
2 8 oz. cream cheese
2 C. powdered Sugar
Mix together.
In separate bowl mix:
1 ½ C. Milk
1 Lg. vanilla pudding (instant)
Mix until thick then add:
12 oz. Cool Whip
Crush 1 package Oreo cookies fine.
Mix together cream cheese mixture with pudding mixture. In a 9x13 pan, layer cookie crumbs, pudding mixture, cookie crumbs, pudding mixture, etc. ending with cookie crumbs. Refrigerate.
Note: If you wish, use a good sized flower pot for container. Add plastic flowers or gummy worms - and serve with a trowel.
(You asked for this recipe once, because Dan loved it. That made me happy. I got this recipe from grandma Holt when I was a teenager.)
Peanut Butter Chocolate Chip Bars
1 white cake mix
2 eggs
1/3 C. Vegetable oil
½ C. peanut butter
1 12 oz. chocolate chips
Pre-heat oven 350o
Press into 9x13 pan, sprayed with cooking spray.
Bake for 14-17 minutes. Cool and frost with chocolate frosting.
(Lauren Wooden gave us this recipe!)
Easy Pumpkin Chocolate Chip Cookies
1 lg. Can pumpkin
2 boxes spice cake mix
1 12 oz. pkg. chocolate chips.
Mix pumpkin and cake mixes together. Fold in Chocolate chips.
Use small icecream scoop to put on greased cookie sheet. Flatten each cookie with a glass dipped in water.
(This is actually a recipe I got from Weight Watcher’s, but it is my favorite all time pumpkin chocolate chip cookie recipe. Yummy!)
Pumpkin Roll
3 eggs
1 C. sugar
1 teas. Lemon juice
¾ C. Flour
1 teas. Baking powder
1 teas. Ginger
½ teas. Salt
½ teas. Nutmeg
2 teas. Cinnamon
1 C. walnuts, chopped (optional)
Powdered Sugar
Beat eggs on high speed for 5 minutes until fluffy and light yellow. Gradually beat in the sugar. Stir in lemon juice and pumpkin. Stir together the flour, baking powder, salt and other spices. Fold into the pumpkin mix. Spread on a greased and floured jelly roll pan. It will not be covered completely, probably about ¾ full. Bake at 375o for 15-18 minutes. Le cool for 3-5 minutes. When it is still wam begin to gently loosen it from the pan and turn it out onto a flour sack type dishtowel dusted with powdered sugar. Roll the cake up inside the towel. Let sit approximately ½ hour. Unroll and cover with filling. Roll back up with the towel and chill. (Keep refrigerated)
Filling: 1 C. powdered sugar, 8 oz cream cheese, 4 Tbls. Butter, softened, ½ teas. Vanilla. Beat until creamy.
( Grandma Holt use to make these when I was young and I always said I would serve these at my Wedding, but I never did)
Pumpkin Bundt Cake
1 yellow cake mix
1 3oz. Box instant butterscotch pudding
4 eggs
¼ C. water
¼ C. oil
1 C. canned pumpkin
2 teas. Pumpkin pie spice
Heat oven to 350o. Grease an flour a bundt pan or use lots of cooking spray. Combine all ingredients in a mixing bowl. Beat o low speed for 30 seconds, then on medium speed for 4 minutes. Pour into pan and bake for 50-55 minutes. Cool in pan for 15 minutes on a wire rack. Carefully loosen sides with a knife and dump out on a serving platter. Serve with freshly made whipping cream.
( This recipe came from Maryann Housel who was my secretary when I was Stake Primary President. We called her Martha, for Martha Stewart, cause she was such a good cook)
Pumpkin Pie Cake
1 yellow cake mix (save out 1 cup of dry cake mix for later)
1 cube butter
1 egg
Mix together, Press into greased 9x13 pan.
1 lg. can pumpkin pie mix
2 eggs
2/3 C. evaporated milk
Mix together, pour over cake batter in pan.
Topping:
1 C. cake mix
½ C. sugar
1 teas. Cinnamon
3 Tbls. Soft butter
Mix together sprinkle on top; Bake 350o for 60 minutes
(I would make this recipe before I would make pumpkin pie. Delicious!)
Pumpkin Oatmeal Cookies
¾ Cup butter
1 ½ C. sugar
2 C. pumpkin
3 eggs
2 teas. Salt
2 teas. Soda
2 teas. Cinnamon
2 teas. Nutmeg
2 teas. Vanilla
2 1/2 C. oatmeal
3 C. Flour
1 12 oz bag chocolate chips
Mix all together.
Bake 375o
15-18 minutes
(Debbie Kroll, who taught you preschool and swimming, gave me this recipe. She is a good family friend.)
Tracy Down’s Pumpkin Chocolate Chip Cookies
2 C. Flour
1 teas. Baking powder
1 teas. Cinnamon
½ teas. Soda
1 cube butter
1 C. Brown sugar
1 egg
1 C. pumpkin
1 teas. Vanilla
1 C. chocolate chips
Cream butter & sugar; add eggs & vanilla. Beat until fluffy. Add pumpkin. Sift together dry ingredients. Mix together. Add chocolate chips. Drop by teaspoonfuls onto cookie sheet. Bake for 10 minutes. (no longer) at 375o.
Traditional Pumpkin Pie
1 9 in unbaked pastry shell
1 16 oz. can pumpkin (2 cups)
1 14 oz Can sweetened condensed milk
2 eggs
1 teas. Cinnamon
½ teas. Ginger
½ teas. Nutmeg
½ teas. Salt
Mix well in an electric mixer. Pour into pastry shell. Bake 425o for 15 minutes. REDUCE HEAT TO 350o finish baking 35-40 minutes longer until knife insertd 11 inch from edge comes out clean. Cool. Refrigerate left overs.
Snickerdoodles
1 ½ C. sugar
1 cube butter
½ C. shortening
2 eggs
2 ¾ C. Flour
2 teas. Cr of Tartar
1 teas. Soda
¼ teas. Salt
Mix together; Shape into balls.
3 Tbl. Cinnamon
3 Tbl. Sugar
Heat oven 400o
Mix cinnamon and sugar, and roll balls into mixture. Place 2 inches apart on ungreased cookies sheet. Bake 8-10 minutes.
Pie Crust
2 C. Golden west - unbleached Flour
1 C. Shortening
½ C. Cold water
1 tsp. salt Use pastry blender to cut in shortening. Mix together with hands. Roll out to a thin crust.
Chocolate Chip Pudding Cookies
¾ C. brown sugar
¼ C. white sugar
1 3 oz pkg. vanilla pudding
1 C. butter, softened
2 eggs
1 tsp. baking soda
1 tsp. salt
1 tsp. vanilla
2 ¼ C. Flour
2 cups chocolate chips
1 cup chopped walnuts
Cream sugars, pudding, and shortening. Add eggs and mix well. Add soda salt and vanilla. Add flour. Mix well. Fold in chocolate chips. Bake 350o for 10-12 minutes.
White Chocolate Macadamia Nut Chippers
2 C. flour
1 teas. Baking soda
½ teas. Salt
1 Cup butter
¾ C. sugar
¾ C. brown sugar, firmly packed
1 egg
1 teas. Vanillla
2 cups white chocolate chips
½ C. macadamia nuts or almonds
1 C. coconut
Beat butter, sugars, and egg until fluffy. Stir in the dry ingredients. Blend in vanilla, chips, nuts and coconut. Bake on ungreased cookie sheets; bake at 375o for 8-10 minutes. Cool slightly before removing to cooling rack. Makes 3-4 dozen cookies.
Fantasy Fudge
5 cups sugar
1 ½ Cups Butter
1 1/3 C. evaporated milk
Mix together; bring to boil. Boil over medium heat until soft ball stage, stirring constantly. Remove from heat.
4 Cups Chocolate Chips
Add: chocolate chips gradually until melted. Then Add:
1 13 oz. jar marshmallow crème
2 C. chopped almonds
2 teas. Vanilla
Mix well; cool at room temperature makes 6 dozen
Caramel Sauce
1 cube butter
½ C. heavy cream
½ C. brown sugar
½ C. sugar
3 TBL. Karo corn syrup
1/3 C. Rum flavoring
Bring to boil. Put on lid 1 minute. Take lid off but don’t stir for 3 minutes. Take off heat and put in ice bath stirring occasionally until consistency sets.
(This was one of the cheesecake sauces at Jeremy Larson’s Wedding)
Spicy Pumpkin cookies
1 cube butter
1 C. brown sugar
¼ C. Sugar
2 eggs
1 C. pumpkin
2 C. flour
2 teas cinnamon
½ teas. Salt
½ teas. Cloves
½ teas. Nutmeg
½ teas. Ginger
1 teas. Baking soda
Cream butter, sugars, eggs and pumpkin. Add dry ingredients. Bake at 400o 10-12 minutes on a greased cookie sheet. Can add 1 pkg chocolate chips and 1 Cup walnuts.
Homemade Toffee
1 Cup butter no margarine
1 Cup sugar
¼ teas. Salt
½ teas. Vanilla
½ pound milk chocolate
2 cups ground toasted almonds
In heavy sauce pan combine butter, sugar, salt, and vanilla. Cook over high heat, stirring constantly with clean dry wooden spoon, until can1 Cup whole toasted almonds
dy cooks to a walnut brown, 5-6 minutes. Immediately pour over almonds. Allow to stand until completely cooled.
In meantime, melt chocolate over hot, not boiling water. Break toffee into large pieces. Dip into melted chocolate, allowing excess to drip off; then coat lightly with ground walnuts. Set onto waxed paper to set. May be kept indefinitely in covered tin if stored in cool, dry place.
Makes 25 large pieces (2 lbs.)
Notes for success
1. Must use heavy pan.
2. Cook over highest heat.
3. For each new batch, use clean dry pan and clean dry wooden spoon.
4. Do not let ANYTHING divert your attention once candy starts to cook - not telephone, nor doorbell, nor any other distraction.
5. Do not double recipe.
6. Experience teaches one to know when candy is ready o be poured. Candy cooked to nut-brown color has better flavor than lighter-colored candy, bu care must be taken not to let it burn.
7. For dipping, grate or cut chocolate into fine pieces and place in top of double boiler. Pour boiling water into bottom of double boiler and set top containing chocolate over bottom containing water (it will be just below boiling point) Do not let upper part of double boiler touch hot water in lower part. USE CARE NOT TO LET EVEN ONE DROP OF WATER FALL INTO CHOCOLATE, FOR IT WILL SPOIL THE ENTIRE BATCH. Stir chocolate over hot water constantly with circular motion to melt it evenly and to avoid overheating it.
Microwave Caramels
2 C. sugar
1 C. butter
1 C. corn syrup
1 14 oz. sweetened condensed milk
1 C. chopped nuts
½ teas. Vanilla
Microwave on high, uncovered, sugar, butter and corn syrup for 15 minutes. Gradually stir in sweetened milk. Microwave on high for 15 minutes, stirring every 3 minutes with a clean spoon. Stir in vanilla and nuts. Pour into buttered 9x13” pan. Cool, cut, wrap. Makes 2 pounds.
Chocolate Truffles
3 C. semi sweet chocolate chips
1 14 oz. Can sweetened condensed milk
1 Tbls. Vanilla
In large saucepan melt chips w/condensed milk. Remove from heat.stir in vanilla. Pour into medium bowl - chill 2-3 hours
Shape into balls.
Roll in: Nuts, toasted coconut, sprinkles, cocoa powder, powdered sugar etc. Store tightly covered in fridge.
Chunky Peanut Butter & Chocolate Bars
1 yellow cake mix
2 large eggs
1 C. chunky peanut butter
½ C. butter melted
Mix together well. Mixture will be thick. Press ½ of mixture into an ungreased 9x13 pan. Bake 35o for 10 minutes.
1 C. semisweet chocolate chips or peanut butter chips
1 Can sweetened condensed milk
Remove from oven sprinkle with choc. Chips and drizzle condensed milk over top. Sprinkle with remaining cake mixture. Bake 350o for 30 minutes. Cool and cut into bars.
Waffle Turtle Cookies
1 Cube butter
7 tbls. Cocoa
4 eggs
1 teas. Vanilla
Mix together then add:
1 1/3 C. sugar
2 C. flour
½ teas. Salt
Cook on a greased Hot waffle iron: 1-2 minutes.
Frost with Chocolate Frosting
Never-Fail Divinity
1/3 C. water
1 ½ C. sugar
Dash of salt
¼ teas. Cream of tartar ( tip don’t use old cr. Of tartar it won’t set up)
7 oz jar marshmallow crème
1 teas. Vanilla
1 cup chopped nuts
Combine water, sugar, tartar, and salt. Do not stir. Bring to a rolling boil and boil until temperature on candy thermometer reaches 248 degrees.
Place marshmallow crème in a small bowl. Beat at low speed with electric mixer while gradually pouring in hot syrupy mixture. Add vanilla.
Beat until candy loses its gloss and holds its shape when dropped from a spoon. If mixture is under beaten, it will not hold its shape, and if it is over beaten it will become dry. Add nuts. Drop from spoon onto wax paper. Cool and store in air tight container. (This is the one thing your dad (Shawn) always made if we had the ingredients. He first learned to make divinity when he was 12 years old and it has been a treat for us ever since.)
Zucchini Bread
4 C. coarsely shredded zucchini
3 C. Flour
2 ½ C. sugar
1 ¼ C. oil
4 eggs beaten
1 Tbls. Plus 1 teas. Vanilla
1 Tbls. Ground cinnamon
1 ½ teas. salt
1 ½ teas. baking soda
½ teas. Baking powder
1 C. chopped nuts
Heat oven 325o Grease bottoms only of 2 loaf pans.
Blend all ingredients. Scrape bowl. Beat on medium speed.
Pour into pans. Bake until wooden pick comes out clean.
50 minutes - 1 hour. Cool 10 minutes. Remove from pans.
Oatmeal Chocolate Bars
¾ Cup Butter
1 C. Brown Sugar
½ teas. Salt
1 ½ C. Flour
1 C. oatmeal
1 Can sweetened condensed milk
1 C. Milk Chocolate Chips
Cream butter with brown sugar and salt. Blend in flour and oats until particles are fine. Press about 2/3 of mixture into bottom of greased 13 x 9 “ pan. Heat condensed milk in saucepan. Stir in chips. Spread over mixture in pan. Sprinkle with remaining crumbs; press down lightly.
Bake 350o for 30-35 minutes.
Gum Drop Popcorn
4 Qts. Popped popcorn
2 C. whole mixed nuts
1 ½ C. spiced gum drops
3 C. miniature marshmallows
Layer in a large Tupperware size bowl. Popcorn on bottom-marshmallows on top.
1 Cup Butter
1 1/3 C. Sugar
½ C. corn syrup
Mix together in a sauce pan. Bring to boil stirring constantly - boil 3 minutes. Remove from heat. Add 1 teas. Vanilla. Pour over mixture, and mix well. Let stand 2 minutes to handle with hands. Shape into balls, wreaths & candy canes etc. Can add candy corn etc, according to Holiday or event.
Excellent STICKY Caramel Popcorn
1 lb. brown sugar
1 cube butter
1 C. Karo syrup
1 teas. Salt
1 can Sweetened Condensed Milk
Bring sugar, butter, Karo, & salt to boil. Add condensed milk. Cook to a soft ball stage. Pour over popcorn. ENJOY!
Peanut Butter popcorn
1 C. suar
1 C. karo Syrup
1 C. Peanut butter
1 teas. Vanilla
Mix all ingredients in a saucepan. Bring to boil then remove rom heat. Pour over popped corn and stir until equally covered. M&M’s or other candies can be added.
Triple Layer Brownies
2 C. sugar
2 C. flour
2/3 c. cocoa
1 teas. Baking powder
½ teas. Salt
¾ C. butter
4 eggs
2 teas. Vanilla
2 C. mini marshmallows
2 C. Peanut butter chips
2 Tbls. Shortening
3 C. Krispy Rice Cereal
350 degree oven
Mix together sugar, flour, cocoa, baking powder and salt. With pastry blender cut in butter until mixture resembles coarse crumbs; set aside.
In a different bowl beat eggs and vanilla. Add dry mixture to egg mixture; beat until ingredients are well blended. Spoon bater into greased 9x13 pan. Bake 25 minutes in 350o oven. Sprinkle marshmallows evenly over brownies, covering entire surface. Return to oven. Bake an additional 5 minutes. Cool in pan for 10 minutes.
Combine peanut butter ships and shortening in top of double boiler over hot, not boiling water. Stir until melted. Add rice cereal; stir until thoroughly coated. Immediately spread over top of marshmallows. Cool until set. Makes 32 squares.
(Recipe from Hershey’s Cocoa)
Friends & Cookies
Friends are like Cookies
They Come in all shapes & sizes & colors
Some are soft and sugar coated
Some are snap and full of ginger
And some are just plain nutty
We can treat ourselves to many kinds
And there is always room for just one more!
Chocolate Peanut Butter No Bake Cookies
2 C. sugar
½ C. milk
1 cube butter
3 Tbls. Cocoa
3 C. quick oats
1/3 C. peanut butter
1 teas. Vanilla
In medium sauce pan mix sugar, milk, butter and cocoa and bring to a boil. When at full boil, time for 1 minute. Remove from heat and add oats, peanut butter and vanilla. Mix well. Drop by spoon fulls onto waxed paper or foil. Quick, easy and yummy treat!
Peanut Butter No Bake Cookies
2 C. Sugar
½ C. milk
1/8 teas. Salt
1 cube butter
Bring to boil in saucepan for 1 minute.
Add:
1 teas. Vanilla
1 C. Peanut Butter
3 C. oatmeal (add extra if too thin)
Snowballs (Wedding cookies)
2 cubes butter
½ C. powdered sugar
2 ½ C. flour
¼ teas. Salt
¾ C. nuts (chopped)
1 teas. Vanilla
Blend butter, powdered sugar, flour, and salt. Add vanilla and nuts. Form into balls bake 350o for 14 minutes. (Roll in powdered sugar after baking)
Chocolate Chip Cookies (no oatmeal)
2 ¼ C. Flour
1 teas. Soda
1 teas. Salt
2 cubes butter
¾ C. sugar
¾ C. brown sugar
1 teas. Vanilla
2 large eggs
2 C. chocolate chips
Mix together; Bake 375o 9-11 minutes.
Mrs. Fields Cookie Recipe
2 Cups butter
2 Cups brown suar
2 Cups white sugar
4 eggs
2 teas. Vanilla
4 Cups flour
5 Cups blended oatmeal ( measure first then blend into a fine powder)
1 teas. Salt
2 teas. Baking soda
2 teas. Baking powder
1 bag chocolate chips
1 bag white chocolate chips (opt)
2 Cups nuts
Cream buter and both sugars. Add eggs and vanilla, mix together with flour, oatmeal, salt, baking powder and soda. Add chocolate and nuts.
Bake 375o 8-10 minutes
(Blending the oatmeal is what makes these cookies so great!)
Grandma Holt got this recipe when I was a teenager, then I went to college, and my roomate had the same recipe, saying that she used to work for Mrs. Fields. Then after I got married I went to work at Fred A. Moreton & Co. I started in the service department, and then moved quickly to accounts receivables. My co worker brought me this recipe with a story that someone had wanted to buy the Mrs. Fields cookie recipe, and she was told it would cost her $25. But when she got the visa bill, she had been charged $250. So she was sharing the recipe with everyone she could. So you see, I do believe it really is Mrs. Fields chocolate chip recipe.)
Lemon Layer Dessert
6 Tbls. Butter (softened)
1 C. Flour
½ C. chopped nuts (opt)
Mix together and press on bottom 9 x 13 “ pan. Bake at 350o for 15 minutes, and let cool.
8 oz cream cheese
1 ½ C. powdered sugar
Mix together, then add:
8 oz. whipped topping and mix on low speed mixer. Spread on crust and chill for one hour.
2 C. sugar
1/3 C. corn starch
¼ teas. Sal
2 C. water
3 eggs
2 Tbls. White vinegar
¼ C. lemon juice
Microwave on high about 8 minutes. Stirring with whisk every 2 minutes. Let cool slightly and pour over cream mixture. Chill again.
( this recipe came from Julie Hendricks in our South Jordan ward)
Cake mix Cookies
1 cake mix (chocolate or any kind)
2 eggs
2/3 C. shortening
2 TBS. water
Mix together and roll into balls the size of quarters. Place on ungreased cookie sheet. Bake 350 for 8 minutes. They won’t look done but don’ over cook. Cool and frost with favorite frosting. You can make these into sandwich cookies.
Yummy! Teddy Bear Molded puffed rice
6 oz bag puffed rice
2 C. brown sugar
2 cubes butter
1 ¾ C. Karo Syrup
Boil 3 minutes, remove from heat
Add: 1 can sweetened condensed milk
Boil 3 additional minutes. Pour over puffed rice, mix well. Spray Pam into mold (first time only). Fill molds with mixture. Remove immediately from mold, place on wax paper. Seal finished product in plastic wrap.
Use tiny chocolate chips and red hots for eyes and buttons.
I have molds for these if you ever want to make them. You gave these to friends for Christmas when Matt and Whitney were 5 years old.
Irresistible Peanut Butter Cookies
¾ C. Jif Creamy Peanut Butter
½ C. Butter flavored Crisco
1 ¼ C. firmly packed brown sugar
3 Tbs. milk
1 Tbs. vanilla
1 egg
1 ¾ C. flor
¾ teas. Salt
¾ teas baking soda
Heat oven 375o. Combine Jif, butter flavored Crisco, brown sugar, milk and vanilla in large bowl. Beat at medium speed until will blended. Add egg. Beat just until blended.
Combine flour, salt and baking soda. Add to creamed mixture at low speed. Mix just until blended. Drop by heaping teaspoonfuls 2 inches apart on ungreased cookie sheet.
Sugar Cookies (Sister Heather & Heidi’s favorite)
1 Cup Butter
2 C. sugar
2 eggs
1 C. Sour Cream
3 teas. Vanilla
1 teas. soda
5-6 C. Flour
1 teas. Salt
Cream wet ingredients, add dry ingredients. Refrigerate over night. Roll thick on flour .Bake 350o 8-12 minutes.
Heavenly Cake (sister Heather’s recipe)
1 white cake mix
1 can sm. Mandarin oranges & juice
½ C. oil
3 eggs
Beat all ingredients and bake 350o 15-20 minutes. Let cool.
Frost with
12 oz cool whip
1 small vanilla pudding
1 sm. Can crushed pineapple drained
1 C. coconut
Mix and spread on cake.
Blondies
1 ½ C. unbleached all purpose flour
1 teas. Baking powder
½ teas. Salt
12 Tbls. Unsalted butter, melted and cooled
1 ½ C. packed light brown sugar
2 large eggs
1 ½ teas. Vanilla
½ C. semisweet chocolate chips
½ C. white chocolate chips
1 C. pecans, toasted and chopped
350o oven. Line 9x13 pan with foil. Spray foil with cooking spray. Whisk melted butter and brown sugar together in medium bowl until combined. Add eggs and vanilla, mix well. Fold in dry ingredients until just combined. Do not over mix. Fold in chips and nuts. Spread in pan smoothing the top. Bake 22-25 minutes until top is shiny and cracked. Cool completely before cutting. ( all time favorite recipe, made for corn fes
Angel Food Cake
1 C. sifted plain cake flour
1 ½ C. sifted sugar
12 large egg whites (1 ¾ C. plus 2 TBLS.) at room temperature
1 teas. Cream of tartar
¼ teas. Salt
1 ½ teas. Vanilla
1 ½ teas. Juice from 1 lemon
½ teas. Almond extract
Heat oven 325o. Have ready ungreased tube pan.
Whisk the flour and ¾ C. of sugar in a small bowl. Place remaining ¾ C. sugar in another small bowl next to mixer.
Beat egg whites at low speed until just broken up and beginning to froth. Add the cream of tartar and salt and beat at medium speed until the whites form very soft billowy mounds. With the mixer still at medium speed beat in the ¾ C. sugar, 1 Tablespoon at a time, until all the sugar is added and whites are shiny and form soft peaks. Add the vanilla, lemon juice, and almond and beat until just blended.
Place the flour-sugar mixture in a sifter set over waxed paper. Sift the mixture over the whites, about 3 tablespoons at a time, and gently fold in using a large rubber spatula. Sift any mixture that falls onto the paper back in to the bowl with the whites.
Gently scrap the batter into the pan, smooth the top with spatula, and give the pan a couple of raps on the counter to release any large air bubbles.
Bake until cake is golden brown and the top springs back when pressed firmly, 50 to 60 minutes.
If the cake pan has prongs around the rim for elevating the cake, invert the pan onto them. If the pan does not have prongs, invert the pan onto the neck of a bottle or funnel. Let the cake cool completely, 2 - 3 hours.
To unmold, run a knife around the edges of the pan, being careful not to separate the golden crust from the cake. Slide the cake out of the pan and cut the same way around he removable bottom to release, or peel off the parchment or waxed paper, if using. Place the cake, bottom side up on a platter. ‘cut slices by sawing gently with a large serrated knife. Serve the cake the day it is made.
One-two-three caramels
1 C. White Karo syrup
3 C. Whipping cream
2 C. White sugar
¼ teas. Salt
Mix sugar, one cup of cream, Karo syrup and salt in bowl. Butter sides of a heavy aluminum pan and pour mix in. Cook to a medium hard ball stage (235o) over medium heat stirring once in a while. Turn up heat a little stirring constantly. Ad second cup of cream all a once and stir until it resumes a good boil. Cook again until medium hard ball stage 235o. Turn up heat again stirring constantly and add third cup of cream all at once. Stir until resumes a good boil. Cook to fir soft ball stage 230o. Pour into pan lined with nuts. Cool covered over-night. Cut in squares. Dip in chocolate.
Peanut Butter Eggs
2 lbs. powered sugar
2 cubes butter softened
¾ C. peanut butter
1 ½ teas. Vanilla
Mix until well blended with fingers
Add: 4 Tbls. Canned milk
Mix and knead till smooth consistency and well blended. Weigh into 4 oz. balls. Then mold into egg shaped balls. Dip in dipping milk chocolate. Makes 9-10
(We did these as a fundraiser before Easter, when I was in Young women’s . Easter of 1990. Each egg sold or $2.00)
Black Walnut Eggs
2 lbs. Powdered sugar
2 cubes butter softened
¼ lb. chopped walnuts
1 Tbls. Walnut flavoring
1 ½ teas. Vanilla
Mix till well blended
Add: 2-3 Tablespoons canned milk
Mix and knead until well blended and smooth consistency. Weigh each egg to 4 oz. then shape into egg shape. Then dip in milk chocolate.
Coconut Eggs
2 lbs powdered sugar
2 cubes butter
6 oz. coconut
1 Tbls. Vanilla
Mix well until blended Add: 2 Tbs. Canned milk
Knead until smooth consistency. Weigh to 4 oz. shape into egg shape. Dip in milk chocolate.
Cake Mix Cinnamon Rolls (Hollie’s)
1 yellow cake mix
2 pkg. yeast
5 C. Flour
Mix cake mix, yeast, & flour
Stir in 2 1/1 C. Hot water. Let raise until double. Roll on floured surface. Spread w/butter sprinkle cinnamon & sugar. Roll into jellyroll. Let raise in pan.
Topping:
1 cube butter
4 Tbls. Corn syrup
4 Tbls. Brown sugar
Chopped nuts
Before baking cook topping over medium heat until boiling then pour over rolls.
Bake @ 350o 15 minutes
Cool and frost with favorite frosting.
Sugar Cookie Cake
1 tsp. almond flavor
1 ½ C. Sugar
1 Cup butter
8 oz cream cheese
½ tsp. vanilla
1 egg
2 ¾ C. flour
½ teas. Baking soda
½ teas. Baking powder
Mix butter, sugar & cream cheese. Beat in eggs, & extract. Add dry ingredients. Do not over mix. Spread in greased jelly roll pan. Bake 375o 20 minutes for dry
or 350 for 20 min to keep moist.
Pumpkin Bread (Hollie’s)
5 ¼ C. flour
¾ teas. Baking powder
3 teas. Soda
2 ¼ teas. Salt
1 ½ teas. cinnamon
1 ½ teas. Nutmeg
1 ½ teas. Cloves
Mix in bowl.
Add:
1 ½ C. oil
1 ½ C. water
4 ½ C. sugar
6 eggs
3 cups pumpkin
Mix well, then add:
1 lb. mini chocolate chips
1 C. Chopped nuts
Bake @ 350o in well greased and floured pans.
Makes 4 large loaf pans. Bake for 1 hour. Freezes well.
No Roll Sugar Cookies (Liz Wright)
2 C. sugar
2 C. Butter
2 eggs
2 teas. Vanilla
4 ½ C. Flour or 5
1 teas. Soda
1 teas. Cr. Of tartar
1 tsp. salt
Mix 1st 4 ingredients. Add dry ingredients. Drop on cookie sheet. Same consistency as chocolate chip cook dough. Flatten w/ glass dipped in water. Coat w sugar, or frost.
Bake @ 350o for 10 minutes
Lemon Bars
Crust
2 C. flour
½ C. powdered sugar
1 C. butter, cold and cut into pieces
Filling
4 eggs
2 c. white sugar
½ teas. Salt
4 Tbls. Flour
½ teas. Baking powder
1/3 C. Lemon juice
For crust stir flour and sugar - cut in butter until mixture is pebbly. Press in bottom of 9x13 pan don’t grease. Bake @ 350o for 20-25 minutes until lt golden brown.
For Filling - beat eggs 5 minutes. Add sugar, flour, salt, and baking powder. Mix 3 minutes. Stir in lemon juice and pour over warm (not hot) crust. Bake 25-35 minutes, until top is light brown. Sprinkle with powdered sugar.
Snow Ice Cream
1 C. heavy cream
Sugar
Vanilla extract
4 C. perfectly clean snow
Add sugar and extract to preferred taste. And mix all together. ((I was introduced to this when I was Young Women president, we made this with the Laurels. Way fun, but know Shawn wouldn’t go for it)
Favorite Fresh Apple Cake
3 C. Flour
2 C. Sugar
4 C. chopped Apples w/skin
2 eggs
1 teas. Cinnamon
1 teas. Salt
2 teas. Soda
2 teas. Vanilla
Beat together. Add 2/3 C. oil
Put into greased 9x13 pan. Add topping.
Topping:
1 C. brown sugar
1 C chopped nuts
½ C. flour
½ C. butter
Bake 350o 50-60 minutes
Don’t over bake.
Serve with ice-cream
(This is an old pioneer recipe I got from a friend in South Jordan Ann Jones, and is one of my favorites. We served this when Yutaro came from Japan.)
Chocolate No Bake cookies
2 C. Sugar
1 cube butter
½ C. cocoa
½ C. milk
Mix in sauce pan and bring to boil. Boil for 2 minutes. Then add the remaining ingredients and drop by spoon fulls onto wax paper.
3 C. oatmeal
½ C. Coconut
½ C. nuts
Glazed nuts
1 egg white
½ C. brown sugar
2 TBLs. Cinnamon
1 teas. Ground cloves
1 teas. Ground ginger
1 Tbls. Vanilla
1 lb. walnut halves
Preheat oven 300o. Spray cookie sheet with cooking spray. Beat egg whites until fluffy. Stir in rest of ingredients. Nuts last. Stir to coat. Spread evenly in pan.
Bake 30 minutes. Stir occasionally. Golden brown.
Chocolate Bundt Cake
1 chocolate cake mix
1 chocolate pudding instant
1 C. sour cream
½ C. oil
4 eggs
½ C. water
1 ½ C. chocolate chips
Bake 350o 50-60 minutes in greased bundt pan.
Drizzle over top:
1 can sweetened condensed milk
1 C. Chocolate chips melted and mixed together
White Chocolate filling for tarts
2 1oz squares white chocolate (almost ½ cup)
2 Tbls. Milk
1 8 oz cream cheese
¼ C. powdered sugar
1 C. cool whip
Microwave chocolate & milk. Stir until smooth. Mix cream cheese, & powdered sugar & add to milk mixture. Fold in cool whip.
Black & White Bites
1 12 oz pkg. semi sweet chocolate chips
1 cube butter
2 C. graham cracker crumbs
Melt butter & chocolate. Stir in graham crumbs.
1 8 oz cream cheese
1 14 oz sweetened condensed milk
1 egg
1 tsp. vanilla
Beat cheese until smooth. Add milk gradually. Add egg & Vanilla. Beat until smooth. Bake 325o 25-30 minutes
Refrigerate 2 hours before cutting.
Chocolate Caramel Delights
1 ½ C. Flour
1 ½ C. old fashioned oats
¼ teas. salt
½ teas. Baking soda
1 ½ C. Firmly packed brown sugar
1 1/8 melted butter
14 oz bag caramels
½ C. whipping cream
1 12 oz bag milk chocolate chips
In a large bowl combine first 6 ingredients to make mix. Melt caramels and whipping cream in a saucepan over low heat. Sprinkle ½ mixture in 9x13 pan, ungreased. Bake 350o for 10-15 minutes. Sprinkle chocolate chips over baked mix and top with caramel mixture. Sprinkle remaining mix on top. Bake 350o 15 minutes.
Cherry Chews
1 ½ C. butter
6 eggs
2 teas. Vanilla
1 lg. bottle maraschino cherries drained and chopped
3 C. sugar
2 ¾ C. flour
1 teas. Almond flavoring
1 C. Coconut
1 C. walnuts or pecans
Mix together butter and sugar till fluffy. Beat eggs in one at a time, stir in flour, then extracts. Fold in cherries, coconut & nuts mixing well. Spread in Jelly roll pan. 10x15 Bake 350o. 25-35 minutes or until lightly browned. Cool and cut into 1 x 3” bars.
Caramel Brownies
1 German Chocolate Cake mix with pudding
¾ Cup melted butter
1/3 C. evaporated milk
1 C. Chopped pecans
13 oz pkg. unwrapped caramels
1/3 C. evaporated milk
1 C. Semi sweet chocolate chips
Oven to 350o. Spray 9x13 pan with cooking spray. Combine cake mix, butter and 1/3 C evaporated milk. Mix well and pour 2/3 of batter intio pan. Press pecans into batter and bake 8-10 minutes. In sauce pan over medium heat combine caramels and 1/3 C evaporated milk. Stir until melted and smooth. Pour over cooled cake mix. Sprinkle chocolate chips on top of caramel and top with spoonful’s of remaining cake mix. Bake for additional 15 - 18 minutes, then cool.
Lemon Cream Cheese Dessert Aunt Heather’s
Crust:
1 ½ pkg graham cracker crumbs
¼ C. Sugar
1 cube butter (melted)
Filling:
Freeze 1 can evaporated milk until chilled
Add ¾ C. Boiling water to 1 small pkg. lemon jello
Whip evaporated milk
Cream 8 oz cream cheese and 1 cup sugar. Add jello to cream cheese, then add to whipped milk. Pour over crust and refrigerate.
Heavenly Lemon Angel Cake( from aunt Jenny)
1 angel food cake mix, or 1 bought Angel food cake
1-2 lemons
2 C. powdered sugar
2 C. thawed, fat free frozen whipped topping
2 10 oz pkg. frozen raspberries in syrup, thawed
Prepare cake according to package directions. Cook in 9x13 rectangular pan, spread evenly over bottom. Cook 35-40 minutes. Let cool completely upside down on baker rack. Poke holes in cake about 1 ½ “ deep and ½ “ apart using fork. Zest lemon to measure 1 Tbls. Zest. Juice lemons to measure ¼ C. juice. In a bowl, combine lemon juice, zest and powdered sugar; whisk until smooth. Slowly pour glaze over cake, spreading evenly. Let stand 30 minutes or until glaze is set. Serve cut, with whipped topping Can use star tip on decorator icing dispenser. Top each serving with raspberries, garnish with whipped topping. You can blend 1 bag raspberries with ½ cup sugar to make raspberry sauce then add other raspberries to sauce. 15 servings = 200 calories per serving.
Quick Ginger Snaps
¾ Cup butter
2 C. Sugar
Blend together then add:
2 eggs
½ C. molasses
2 teas. Vinegar
Mix dry ingredients and add:
3 ¾ C. flour
1 ½ teas. Soda
2 teas. Ginger
½ t. ground cloves
1 teas. Cinnamon
If dough is too soft, chill for 1 hour. Shape into 1” balls. Bake 350o 12 minutes for soft cookies 15 minutes for snappier cookies.( Jennifer Ellis made these for us, and they are really yummy soft)
Apple Crisp Topping
½ C. Flour
½ C. Oatmeal
½ C. brown sugar
¼ C. soft butter
1/8 teas. Of each of the following:
Soda, salt & baking powder
Bake 350o for 30 minutes in 8x8 pan.
( This recipe came from my canning friend Lynnette Kap, We canned apples together 2008)
Pudding Dessert
1 Cup Cold margarine
2 C. Flour
1 8oz pkg cream cheese, softened
1 C. powdered sugar
1 8 oz cool whip
3 C. Cold milk
2 small pkgs. Chocolate pudding
In bowl, cut butter into the flour until crumbly. Press into an ungreased 9x13 pan. Bake 350o for 18-22 minutes or until set. Cool. In a mixing bowl, beat cream cheese and sugar until smooth. Fold in ½ of the cool whip tub. Spread over crust. In a mixing bowl, beat milk and pudding mix on low speed for 2 minutes. Carefully spread over he cream cheese layer. Top wih the remaining cool whip. Refrigerate for at least 1 hour.
Toll house cookie bars (sister Heather’s)
3 cubes butter
1 1/8 C. sugar
1 1/3 C. brown sugar
3 eggs
Cream together;
1 ½ teas. Soda
1 teas. Salt
1 ½ teas. Vanilla
3 ½ C. flour
3 C. chocolate chips
Bake 375o for 25 minutes.
1 plain yellow cake mix
1 3.4 oz. vanilla instant pudding
2/3 C. fresh orange juice
½ C. veg. oil
4 lg. eggs
2 teas. Cinnamon
3 cups grated carrots
½ c. raisins
½ C. walnuts or pecans
Heat oven 350o, grease and flour 2 round cake pans. Mix together cake mix, pudding mix, orange juice, oil, eggs, and cinnamon in a large bowl. Blend with mixer on low 1 minute. Scrape bowl then turn to medium and beat 2 minutes more. Batter should look thick and well blended. Fold in carrots, raisins, and nuts. Bake 30-35 minutes. Cool.
Fresh Orange cream cheese frosting
1 8oz. Cream cheese ( at room temperature)
1 stick butter (at room temperature)
3 C. Powdered Sugar
2 T. Fresh Orange Juice
1 T. Grated orange zest
Mix cream cheese and butter. Add powdered sugar, a little at a time. Then add orange juice and zest. Mix well. Frost cooled cake.
(I found this recipe on the internet and made it for grandma hurleys birthday in 2008 delicious!)
Oatmeal Cake
1 ¼ C. Boiling water
1 C. quick oats
1 cube butter
Mix and let stand 20 minutes.
Add:
1 C. white sugar
1 C. brown sugar
1 ½ C. Flour
2 eggs beaten
1 teas. Cinnamon
1 teas. Baking soda
1 teas. Salt
Beat until smooth. Bake 30-35 minutes at 350o.
Frost with coconut and nut frosting.
Coconut and Nut frosting
6 Tbls. Butter
½ C. sugar
¼ C. evaporated milk
1 egg
Stir in a sauce pan. Bring to boil stirring constantly.
Add:
1 teas. Vanilla
1 C. chopped nuts
1 C. coconut
Spread on cake while still warm
( This was grandpa Holt favorite cake when growing up. We made this often, even though I haven’t made this much for our family since then. This frosting is good on German Chocolate Cake. Which I made for matt on his 16th birthday.)
Carrot Cake
2 C. sugar
2 C. flour
2 teas. Baking soda
2 teas. Cinnamon
1 teas. Baking powder
1 teas. Salt
1 teas. Allspice
4 eggs beaten
1 ½ oil
3 C. grated carrots
1 C. walnuts
¾ C. raisins
Combine dry ingredients. Stir in eggs, oil & carrots. Mix rest. Pour into greased cake pan. Bake 350o 35-40 minutes. Cool and frost w/cream cheese frosting.( this cake is heavy and delicious)
Cream Cheese Frosting
1 8 oz cream cheese
1 cube butter
1 pkg. powdered sugar
1 teas. Vanilla
1 T. lemon rind
Chopped nuts
Mix all ingredients except nuts.
Frost cake sprinkle with nuts.
Rocky Road Brownies (Aunt Heathers recipe)
Beat
1 Cup butter
1/3 C. cocoa
2 C. sugar
2 teas. Vanilla
1 ½ C. flour
4 eggs
½ C. nuts
Bake 350o for 25-30 minutes. Cover with tiny marshmallows after out of oven. Stick back in oven 2-3 minutes. Cool.
Frosting:
½ Cube butter
½ C. Cocoa
1/3 C. milk
Powdered sugar to right consistency
1 tsp. vanilla
Cheese Minis
12 vanilla wafers
2 8 oz. cream cheese
¾ C. sugar
1 Tbsp. lemon juice
1 teas. Vanilla
2 eggs
1 can cherry pie filling
Preheat oven to 375o. Line 12 muffin cups with paper baking cups. Place 1 vanilla wafer in each cup. In a large bowl, beat cram cheese sugar, lemon juice, vanilla, and eggs with an electric beater until blended. Spoon mixture into cups until ¾ full. Bake at 375o for 15-18 minutes or until light brown on top. Cool. Spoon cherries over each one. These may be made ahead of time an frozen. Put pie filling over when they are thawed before serving.
( We made these for aunt Jenny’s wedding in 2008)
Peppermint Pattie Cheesecake
Readymade chocolate crumb crust
3 8 oz. cream cheese (softened)
¾ C. Sugar
½ C. sour cream
2 teas. Vanilla
3 TBLS. Flour
3 eggs
1 bag york peppermint patties, unwrapped & quartered
2 Tbls. Milk
Whipped cream
Heat oven 450o. In large bowl beat cream cheese, sugar, sour cream and vanilla until smooth. Add flour, one tablespoon at a time, blending well. Add eggs and blend until smooth.
In microwavable bowl place peppermint pieces and milk. Cook on high 1-1 ½ minutes or just until candy is melted and smooth when stirred.
Add to cream cheese mixture. Blend well. Pour into crust. Bake 10 minutes. REDUCE TEMP. TO 250o continue baking 40-45 minutes or until center appears wet. With knofe loosen cake from side of pan. Cool completely.
Refrigerate - serve with whipping cream.
Cashew Crunch
1 C. sugar
1 1/2 C. nuts (any kind)
1 Cup Butter
¼ C. water
Mix sugar, butter & water in sauce pan. Boil until it changes color, stirring every few minutes. Add nuts and pour onto a buttered cookie sheet.
Peanut Butter Bars
1 Cup butter
1 C. Peanut Butter
1 C. Brown sugar
1 C. sugar
2 eggs
2 teas. Vanilla
2 C. flour
2 C. oatmeal
1 teas. Soda
½ teas. Salt
Combine first 6 ingredients. Add flour, oatmeal, soda, and salt. Bake 350o for 12 - 15 minutes. Cool and frost:
¼ C. cocoa
1 1/2 C. powdered sugar
2 Tbls. Butter
Add enough milk to right consistency. Not very much.
( These have always sold well at the Corn fest every year, I got this recipe from a good friend Peggy Ritchie when all the children were young)
Homemade Oreo Cookies
2 devil’s food cake mixes
1 ½ C. shortening
4 eggs
Frosting
8 oz. cream cheese
4 C. powdered sugar
1 cube butter
1 teas. Vanilla
For cookies: Blend all ingredients. Shape into 1 to 1 ½” balls. Bake at 350o for 12-15 minutes. Let cool.
Frosting: Beat all ingredients till smooth. Use frosting to make sandwich cookies.
(A quick fun recipe to make with kids.)
Peanut Butter Rice Crispy Treats
1 C. Sugar
1 C. light Karo syrup
1 C. Peanut butter
6 C. Rice Crispy’s
6 oz. chocolate chips
6 oz. butterscotch chips
Bring sugar and karo syrup to a boil in fairly large pan. Remove from heat and add peanut butter. Stir until dissolved, then add rice crispy’s. Mix thoroughly. Press into buttered 9x13 pan. Melt chocolate and butterscotch chips together; spread over Rice Crispy’s mixture. Let it cool.
( Everyone in our family loves these. Aunt Hollie makes them the most and we always sell these at Corn Fest)
Let ‘em Eat Dirt Cake
2 8 oz. cream cheese
2 C. powdered Sugar
Mix together.
In separate bowl mix:
1 ½ C. Milk
1 Lg. vanilla pudding (instant)
Mix until thick then add:
12 oz. Cool Whip
Crush 1 package Oreo cookies fine.
Mix together cream cheese mixture with pudding mixture. In a 9x13 pan, layer cookie crumbs, pudding mixture, cookie crumbs, pudding mixture, etc. ending with cookie crumbs. Refrigerate.
Note: If you wish, use a good sized flower pot for container. Add plastic flowers or gummy worms - and serve with a trowel.
(You asked for this recipe once, because Dan loved it. That made me happy. I got this recipe from grandma Holt when I was a teenager.)
Peanut Butter Chocolate Chip Bars
1 white cake mix
2 eggs
1/3 C. Vegetable oil
½ C. peanut butter
1 12 oz. chocolate chips
Pre-heat oven 350o
Press into 9x13 pan, sprayed with cooking spray.
Bake for 14-17 minutes. Cool and frost with chocolate frosting.
(Lauren Wooden gave us this recipe!)
Easy Pumpkin Chocolate Chip Cookies
1 lg. Can pumpkin
2 boxes spice cake mix
1 12 oz. pkg. chocolate chips.
Mix pumpkin and cake mixes together. Fold in Chocolate chips.
Use small icecream scoop to put on greased cookie sheet. Flatten each cookie with a glass dipped in water.
(This is actually a recipe I got from Weight Watcher’s, but it is my favorite all time pumpkin chocolate chip cookie recipe. Yummy!)
Pumpkin Roll
3 eggs
1 C. sugar
1 teas. Lemon juice
¾ C. Flour
1 teas. Baking powder
1 teas. Ginger
½ teas. Salt
½ teas. Nutmeg
2 teas. Cinnamon
1 C. walnuts, chopped (optional)
Powdered Sugar
Beat eggs on high speed for 5 minutes until fluffy and light yellow. Gradually beat in the sugar. Stir in lemon juice and pumpkin. Stir together the flour, baking powder, salt and other spices. Fold into the pumpkin mix. Spread on a greased and floured jelly roll pan. It will not be covered completely, probably about ¾ full. Bake at 375o for 15-18 minutes. Le cool for 3-5 minutes. When it is still wam begin to gently loosen it from the pan and turn it out onto a flour sack type dishtowel dusted with powdered sugar. Roll the cake up inside the towel. Let sit approximately ½ hour. Unroll and cover with filling. Roll back up with the towel and chill. (Keep refrigerated)
Filling: 1 C. powdered sugar, 8 oz cream cheese, 4 Tbls. Butter, softened, ½ teas. Vanilla. Beat until creamy.
( Grandma Holt use to make these when I was young and I always said I would serve these at my Wedding, but I never did)
Pumpkin Bundt Cake
1 yellow cake mix
1 3oz. Box instant butterscotch pudding
4 eggs
¼ C. water
¼ C. oil
1 C. canned pumpkin
2 teas. Pumpkin pie spice
Heat oven to 350o. Grease an flour a bundt pan or use lots of cooking spray. Combine all ingredients in a mixing bowl. Beat o low speed for 30 seconds, then on medium speed for 4 minutes. Pour into pan and bake for 50-55 minutes. Cool in pan for 15 minutes on a wire rack. Carefully loosen sides with a knife and dump out on a serving platter. Serve with freshly made whipping cream.
( This recipe came from Maryann Housel who was my secretary when I was Stake Primary President. We called her Martha, for Martha Stewart, cause she was such a good cook)
Pumpkin Pie Cake
1 yellow cake mix (save out 1 cup of dry cake mix for later)
1 cube butter
1 egg
Mix together, Press into greased 9x13 pan.
1 lg. can pumpkin pie mix
2 eggs
2/3 C. evaporated milk
Mix together, pour over cake batter in pan.
Topping:
1 C. cake mix
½ C. sugar
1 teas. Cinnamon
3 Tbls. Soft butter
Mix together sprinkle on top; Bake 350o for 60 minutes
(I would make this recipe before I would make pumpkin pie. Delicious!)
Pumpkin Oatmeal Cookies
¾ Cup butter
1 ½ C. sugar
2 C. pumpkin
3 eggs
2 teas. Salt
2 teas. Soda
2 teas. Cinnamon
2 teas. Nutmeg
2 teas. Vanilla
2 1/2 C. oatmeal
3 C. Flour
1 12 oz bag chocolate chips
Mix all together.
Bake 375o
15-18 minutes
(Debbie Kroll, who taught you preschool and swimming, gave me this recipe. She is a good family friend.)
Tracy Down’s Pumpkin Chocolate Chip Cookies
2 C. Flour
1 teas. Baking powder
1 teas. Cinnamon
½ teas. Soda
1 cube butter
1 C. Brown sugar
1 egg
1 C. pumpkin
1 teas. Vanilla
1 C. chocolate chips
Cream butter & sugar; add eggs & vanilla. Beat until fluffy. Add pumpkin. Sift together dry ingredients. Mix together. Add chocolate chips. Drop by teaspoonfuls onto cookie sheet. Bake for 10 minutes. (no longer) at 375o.
Traditional Pumpkin Pie
1 9 in unbaked pastry shell
1 16 oz. can pumpkin (2 cups)
1 14 oz Can sweetened condensed milk
2 eggs
1 teas. Cinnamon
½ teas. Ginger
½ teas. Nutmeg
½ teas. Salt
Mix well in an electric mixer. Pour into pastry shell. Bake 425o for 15 minutes. REDUCE HEAT TO 350o finish baking 35-40 minutes longer until knife insertd 11 inch from edge comes out clean. Cool. Refrigerate left overs.
Snickerdoodles
1 ½ C. sugar
1 cube butter
½ C. shortening
2 eggs
2 ¾ C. Flour
2 teas. Cr of Tartar
1 teas. Soda
¼ teas. Salt
Mix together; Shape into balls.
3 Tbl. Cinnamon
3 Tbl. Sugar
Heat oven 400o
Mix cinnamon and sugar, and roll balls into mixture. Place 2 inches apart on ungreased cookies sheet. Bake 8-10 minutes.
Pie Crust
2 C. Golden west - unbleached Flour
1 C. Shortening
½ C. Cold water
1 tsp. salt Use pastry blender to cut in shortening. Mix together with hands. Roll out to a thin crust.
Chocolate Chip Pudding Cookies
¾ C. brown sugar
¼ C. white sugar
1 3 oz pkg. vanilla pudding
1 C. butter, softened
2 eggs
1 tsp. baking soda
1 tsp. salt
1 tsp. vanilla
2 ¼ C. Flour
2 cups chocolate chips
1 cup chopped walnuts
Cream sugars, pudding, and shortening. Add eggs and mix well. Add soda salt and vanilla. Add flour. Mix well. Fold in chocolate chips. Bake 350o for 10-12 minutes.
White Chocolate Macadamia Nut Chippers
2 C. flour
1 teas. Baking soda
½ teas. Salt
1 Cup butter
¾ C. sugar
¾ C. brown sugar, firmly packed
1 egg
1 teas. Vanillla
2 cups white chocolate chips
½ C. macadamia nuts or almonds
1 C. coconut
Beat butter, sugars, and egg until fluffy. Stir in the dry ingredients. Blend in vanilla, chips, nuts and coconut. Bake on ungreased cookie sheets; bake at 375o for 8-10 minutes. Cool slightly before removing to cooling rack. Makes 3-4 dozen cookies.
Fantasy Fudge
5 cups sugar
1 ½ Cups Butter
1 1/3 C. evaporated milk
Mix together; bring to boil. Boil over medium heat until soft ball stage, stirring constantly. Remove from heat.
4 Cups Chocolate Chips
Add: chocolate chips gradually until melted. Then Add:
1 13 oz. jar marshmallow crème
2 C. chopped almonds
2 teas. Vanilla
Mix well; cool at room temperature makes 6 dozen
Caramel Sauce
1 cube butter
½ C. heavy cream
½ C. brown sugar
½ C. sugar
3 TBL. Karo corn syrup
1/3 C. Rum flavoring
Bring to boil. Put on lid 1 minute. Take lid off but don’t stir for 3 minutes. Take off heat and put in ice bath stirring occasionally until consistency sets.
(This was one of the cheesecake sauces at Jeremy Larson’s Wedding)
Spicy Pumpkin cookies
1 cube butter
1 C. brown sugar
¼ C. Sugar
2 eggs
1 C. pumpkin
2 C. flour
2 teas cinnamon
½ teas. Salt
½ teas. Cloves
½ teas. Nutmeg
½ teas. Ginger
1 teas. Baking soda
Cream butter, sugars, eggs and pumpkin. Add dry ingredients. Bake at 400o 10-12 minutes on a greased cookie sheet. Can add 1 pkg chocolate chips and 1 Cup walnuts.
Homemade Toffee
1 Cup butter no margarine
1 Cup sugar
¼ teas. Salt
½ teas. Vanilla
½ pound milk chocolate
2 cups ground toasted almonds
In heavy sauce pan combine butter, sugar, salt, and vanilla. Cook over high heat, stirring constantly with clean dry wooden spoon, until can1 Cup whole toasted almonds
dy cooks to a walnut brown, 5-6 minutes. Immediately pour over almonds. Allow to stand until completely cooled.
In meantime, melt chocolate over hot, not boiling water. Break toffee into large pieces. Dip into melted chocolate, allowing excess to drip off; then coat lightly with ground walnuts. Set onto waxed paper to set. May be kept indefinitely in covered tin if stored in cool, dry place.
Makes 25 large pieces (2 lbs.)
Notes for success
1. Must use heavy pan.
2. Cook over highest heat.
3. For each new batch, use clean dry pan and clean dry wooden spoon.
4. Do not let ANYTHING divert your attention once candy starts to cook - not telephone, nor doorbell, nor any other distraction.
5. Do not double recipe.
6. Experience teaches one to know when candy is ready o be poured. Candy cooked to nut-brown color has better flavor than lighter-colored candy, bu care must be taken not to let it burn.
7. For dipping, grate or cut chocolate into fine pieces and place in top of double boiler. Pour boiling water into bottom of double boiler and set top containing chocolate over bottom containing water (it will be just below boiling point) Do not let upper part of double boiler touch hot water in lower part. USE CARE NOT TO LET EVEN ONE DROP OF WATER FALL INTO CHOCOLATE, FOR IT WILL SPOIL THE ENTIRE BATCH. Stir chocolate over hot water constantly with circular motion to melt it evenly and to avoid overheating it.
Microwave Caramels
2 C. sugar
1 C. butter
1 C. corn syrup
1 14 oz. sweetened condensed milk
1 C. chopped nuts
½ teas. Vanilla
Microwave on high, uncovered, sugar, butter and corn syrup for 15 minutes. Gradually stir in sweetened milk. Microwave on high for 15 minutes, stirring every 3 minutes with a clean spoon. Stir in vanilla and nuts. Pour into buttered 9x13” pan. Cool, cut, wrap. Makes 2 pounds.
Chocolate Truffles
3 C. semi sweet chocolate chips
1 14 oz. Can sweetened condensed milk
1 Tbls. Vanilla
In large saucepan melt chips w/condensed milk. Remove from heat.stir in vanilla. Pour into medium bowl - chill 2-3 hours
Shape into balls.
Roll in: Nuts, toasted coconut, sprinkles, cocoa powder, powdered sugar etc. Store tightly covered in fridge.
Chunky Peanut Butter & Chocolate Bars
1 yellow cake mix
2 large eggs
1 C. chunky peanut butter
½ C. butter melted
Mix together well. Mixture will be thick. Press ½ of mixture into an ungreased 9x13 pan. Bake 35o for 10 minutes.
1 C. semisweet chocolate chips or peanut butter chips
1 Can sweetened condensed milk
Remove from oven sprinkle with choc. Chips and drizzle condensed milk over top. Sprinkle with remaining cake mixture. Bake 350o for 30 minutes. Cool and cut into bars.
Waffle Turtle Cookies
1 Cube butter
7 tbls. Cocoa
4 eggs
1 teas. Vanilla
Mix together then add:
1 1/3 C. sugar
2 C. flour
½ teas. Salt
Cook on a greased Hot waffle iron: 1-2 minutes.
Frost with Chocolate Frosting
Never-Fail Divinity
1/3 C. water
1 ½ C. sugar
Dash of salt
¼ teas. Cream of tartar ( tip don’t use old cr. Of tartar it won’t set up)
7 oz jar marshmallow crème
1 teas. Vanilla
1 cup chopped nuts
Combine water, sugar, tartar, and salt. Do not stir. Bring to a rolling boil and boil until temperature on candy thermometer reaches 248 degrees.
Place marshmallow crème in a small bowl. Beat at low speed with electric mixer while gradually pouring in hot syrupy mixture. Add vanilla.
Beat until candy loses its gloss and holds its shape when dropped from a spoon. If mixture is under beaten, it will not hold its shape, and if it is over beaten it will become dry. Add nuts. Drop from spoon onto wax paper. Cool and store in air tight container. (This is the one thing your dad (Shawn) always made if we had the ingredients. He first learned to make divinity when he was 12 years old and it has been a treat for us ever since.)
Zucchini Bread
4 C. coarsely shredded zucchini
3 C. Flour
2 ½ C. sugar
1 ¼ C. oil
4 eggs beaten
1 Tbls. Plus 1 teas. Vanilla
1 Tbls. Ground cinnamon
1 ½ teas. salt
1 ½ teas. baking soda
½ teas. Baking powder
1 C. chopped nuts
Heat oven 325o Grease bottoms only of 2 loaf pans.
Blend all ingredients. Scrape bowl. Beat on medium speed.
Pour into pans. Bake until wooden pick comes out clean.
50 minutes - 1 hour. Cool 10 minutes. Remove from pans.
Oatmeal Chocolate Bars
¾ Cup Butter
1 C. Brown Sugar
½ teas. Salt
1 ½ C. Flour
1 C. oatmeal
1 Can sweetened condensed milk
1 C. Milk Chocolate Chips
Cream butter with brown sugar and salt. Blend in flour and oats until particles are fine. Press about 2/3 of mixture into bottom of greased 13 x 9 “ pan. Heat condensed milk in saucepan. Stir in chips. Spread over mixture in pan. Sprinkle with remaining crumbs; press down lightly.
Bake 350o for 30-35 minutes.
Gum Drop Popcorn
4 Qts. Popped popcorn
2 C. whole mixed nuts
1 ½ C. spiced gum drops
3 C. miniature marshmallows
Layer in a large Tupperware size bowl. Popcorn on bottom-marshmallows on top.
1 Cup Butter
1 1/3 C. Sugar
½ C. corn syrup
Mix together in a sauce pan. Bring to boil stirring constantly - boil 3 minutes. Remove from heat. Add 1 teas. Vanilla. Pour over mixture, and mix well. Let stand 2 minutes to handle with hands. Shape into balls, wreaths & candy canes etc. Can add candy corn etc, according to Holiday or event.
Excellent STICKY Caramel Popcorn
1 lb. brown sugar
1 cube butter
1 C. Karo syrup
1 teas. Salt
1 can Sweetened Condensed Milk
Bring sugar, butter, Karo, & salt to boil. Add condensed milk. Cook to a soft ball stage. Pour over popcorn. ENJOY!
Peanut Butter popcorn
1 C. suar
1 C. karo Syrup
1 C. Peanut butter
1 teas. Vanilla
Mix all ingredients in a saucepan. Bring to boil then remove rom heat. Pour over popped corn and stir until equally covered. M&M’s or other candies can be added.
Triple Layer Brownies
2 C. sugar
2 C. flour
2/3 c. cocoa
1 teas. Baking powder
½ teas. Salt
¾ C. butter
4 eggs
2 teas. Vanilla
2 C. mini marshmallows
2 C. Peanut butter chips
2 Tbls. Shortening
3 C. Krispy Rice Cereal
350 degree oven
Mix together sugar, flour, cocoa, baking powder and salt. With pastry blender cut in butter until mixture resembles coarse crumbs; set aside.
In a different bowl beat eggs and vanilla. Add dry mixture to egg mixture; beat until ingredients are well blended. Spoon bater into greased 9x13 pan. Bake 25 minutes in 350o oven. Sprinkle marshmallows evenly over brownies, covering entire surface. Return to oven. Bake an additional 5 minutes. Cool in pan for 10 minutes.
Combine peanut butter ships and shortening in top of double boiler over hot, not boiling water. Stir until melted. Add rice cereal; stir until thoroughly coated. Immediately spread over top of marshmallows. Cool until set. Makes 32 squares.
(Recipe from Hershey’s Cocoa)
Friends & Cookies
Friends are like Cookies
They Come in all shapes & sizes & colors
Some are soft and sugar coated
Some are snap and full of ginger
And some are just plain nutty
We can treat ourselves to many kinds
And there is always room for just one more!
Chocolate Peanut Butter No Bake Cookies
2 C. sugar
½ C. milk
1 cube butter
3 Tbls. Cocoa
3 C. quick oats
1/3 C. peanut butter
1 teas. Vanilla
In medium sauce pan mix sugar, milk, butter and cocoa and bring to a boil. When at full boil, time for 1 minute. Remove from heat and add oats, peanut butter and vanilla. Mix well. Drop by spoon fulls onto waxed paper or foil. Quick, easy and yummy treat!
Peanut Butter No Bake Cookies
2 C. Sugar
½ C. milk
1/8 teas. Salt
1 cube butter
Bring to boil in saucepan for 1 minute.
Add:
1 teas. Vanilla
1 C. Peanut Butter
3 C. oatmeal (add extra if too thin)
Snowballs (Wedding cookies)
2 cubes butter
½ C. powdered sugar
2 ½ C. flour
¼ teas. Salt
¾ C. nuts (chopped)
1 teas. Vanilla
Blend butter, powdered sugar, flour, and salt. Add vanilla and nuts. Form into balls bake 350o for 14 minutes. (Roll in powdered sugar after baking)
Chocolate Chip Cookies (no oatmeal)
2 ¼ C. Flour
1 teas. Soda
1 teas. Salt
2 cubes butter
¾ C. sugar
¾ C. brown sugar
1 teas. Vanilla
2 large eggs
2 C. chocolate chips
Mix together; Bake 375o 9-11 minutes.
Mrs. Fields Cookie Recipe
2 Cups butter
2 Cups brown suar
2 Cups white sugar
4 eggs
2 teas. Vanilla
4 Cups flour
5 Cups blended oatmeal ( measure first then blend into a fine powder)
1 teas. Salt
2 teas. Baking soda
2 teas. Baking powder
1 bag chocolate chips
1 bag white chocolate chips (opt)
2 Cups nuts
Cream buter and both sugars. Add eggs and vanilla, mix together with flour, oatmeal, salt, baking powder and soda. Add chocolate and nuts.
Bake 375o 8-10 minutes
(Blending the oatmeal is what makes these cookies so great!)
Grandma Holt got this recipe when I was a teenager, then I went to college, and my roomate had the same recipe, saying that she used to work for Mrs. Fields. Then after I got married I went to work at Fred A. Moreton & Co. I started in the service department, and then moved quickly to accounts receivables. My co worker brought me this recipe with a story that someone had wanted to buy the Mrs. Fields cookie recipe, and she was told it would cost her $25. But when she got the visa bill, she had been charged $250. So she was sharing the recipe with everyone she could. So you see, I do believe it really is Mrs. Fields chocolate chip recipe.)
Lemon Layer Dessert
6 Tbls. Butter (softened)
1 C. Flour
½ C. chopped nuts (opt)
Mix together and press on bottom 9 x 13 “ pan. Bake at 350o for 15 minutes, and let cool.
8 oz cream cheese
1 ½ C. powdered sugar
Mix together, then add:
8 oz. whipped topping and mix on low speed mixer. Spread on crust and chill for one hour.
2 C. sugar
1/3 C. corn starch
¼ teas. Sal
2 C. water
3 eggs
2 Tbls. White vinegar
¼ C. lemon juice
Microwave on high about 8 minutes. Stirring with whisk every 2 minutes. Let cool slightly and pour over cream mixture. Chill again.
( this recipe came from Julie Hendricks in our South Jordan ward)
Cake mix Cookies
1 cake mix (chocolate or any kind)
2 eggs
2/3 C. shortening
2 TBS. water
Mix together and roll into balls the size of quarters. Place on ungreased cookie sheet. Bake 350 for 8 minutes. They won’t look done but don’ over cook. Cool and frost with favorite frosting. You can make these into sandwich cookies.
Yummy! Teddy Bear Molded puffed rice
6 oz bag puffed rice
2 C. brown sugar
2 cubes butter
1 ¾ C. Karo Syrup
Boil 3 minutes, remove from heat
Add: 1 can sweetened condensed milk
Boil 3 additional minutes. Pour over puffed rice, mix well. Spray Pam into mold (first time only). Fill molds with mixture. Remove immediately from mold, place on wax paper. Seal finished product in plastic wrap.
Use tiny chocolate chips and red hots for eyes and buttons.
I have molds for these if you ever want to make them. You gave these to friends for Christmas when Matt and Whitney were 5 years old.
Irresistible Peanut Butter Cookies
¾ C. Jif Creamy Peanut Butter
½ C. Butter flavored Crisco
1 ¼ C. firmly packed brown sugar
3 Tbs. milk
1 Tbs. vanilla
1 egg
1 ¾ C. flor
¾ teas. Salt
¾ teas baking soda
Heat oven 375o. Combine Jif, butter flavored Crisco, brown sugar, milk and vanilla in large bowl. Beat at medium speed until will blended. Add egg. Beat just until blended.
Combine flour, salt and baking soda. Add to creamed mixture at low speed. Mix just until blended. Drop by heaping teaspoonfuls 2 inches apart on ungreased cookie sheet.
Sugar Cookies (Sister Heather & Heidi’s favorite)
1 Cup Butter
2 C. sugar
2 eggs
1 C. Sour Cream
3 teas. Vanilla
1 teas. soda
5-6 C. Flour
1 teas. Salt
Cream wet ingredients, add dry ingredients. Refrigerate over night. Roll thick on flour .Bake 350o 8-12 minutes.
Heavenly Cake (sister Heather’s recipe)
1 white cake mix
1 can sm. Mandarin oranges & juice
½ C. oil
3 eggs
Beat all ingredients and bake 350o 15-20 minutes. Let cool.
Frost with
12 oz cool whip
1 small vanilla pudding
1 sm. Can crushed pineapple drained
1 C. coconut
Mix and spread on cake.
Blondies
1 ½ C. unbleached all purpose flour
1 teas. Baking powder
½ teas. Salt
12 Tbls. Unsalted butter, melted and cooled
1 ½ C. packed light brown sugar
2 large eggs
1 ½ teas. Vanilla
½ C. semisweet chocolate chips
½ C. white chocolate chips
1 C. pecans, toasted and chopped
350o oven. Line 9x13 pan with foil. Spray foil with cooking spray. Whisk melted butter and brown sugar together in medium bowl until combined. Add eggs and vanilla, mix well. Fold in dry ingredients until just combined. Do not over mix. Fold in chips and nuts. Spread in pan smoothing the top. Bake 22-25 minutes until top is shiny and cracked. Cool completely before cutting. ( all time favorite recipe, made for corn fes
Angel Food Cake
1 C. sifted plain cake flour
1 ½ C. sifted sugar
12 large egg whites (1 ¾ C. plus 2 TBLS.) at room temperature
1 teas. Cream of tartar
¼ teas. Salt
1 ½ teas. Vanilla
1 ½ teas. Juice from 1 lemon
½ teas. Almond extract
Heat oven 325o. Have ready ungreased tube pan.
Whisk the flour and ¾ C. of sugar in a small bowl. Place remaining ¾ C. sugar in another small bowl next to mixer.
Beat egg whites at low speed until just broken up and beginning to froth. Add the cream of tartar and salt and beat at medium speed until the whites form very soft billowy mounds. With the mixer still at medium speed beat in the ¾ C. sugar, 1 Tablespoon at a time, until all the sugar is added and whites are shiny and form soft peaks. Add the vanilla, lemon juice, and almond and beat until just blended.
Place the flour-sugar mixture in a sifter set over waxed paper. Sift the mixture over the whites, about 3 tablespoons at a time, and gently fold in using a large rubber spatula. Sift any mixture that falls onto the paper back in to the bowl with the whites.
Gently scrap the batter into the pan, smooth the top with spatula, and give the pan a couple of raps on the counter to release any large air bubbles.
Bake until cake is golden brown and the top springs back when pressed firmly, 50 to 60 minutes.
If the cake pan has prongs around the rim for elevating the cake, invert the pan onto them. If the pan does not have prongs, invert the pan onto the neck of a bottle or funnel. Let the cake cool completely, 2 - 3 hours.
To unmold, run a knife around the edges of the pan, being careful not to separate the golden crust from the cake. Slide the cake out of the pan and cut the same way around he removable bottom to release, or peel off the parchment or waxed paper, if using. Place the cake, bottom side up on a platter. ‘cut slices by sawing gently with a large serrated knife. Serve the cake the day it is made.
One-two-three caramels
1 C. White Karo syrup
3 C. Whipping cream
2 C. White sugar
¼ teas. Salt
Mix sugar, one cup of cream, Karo syrup and salt in bowl. Butter sides of a heavy aluminum pan and pour mix in. Cook to a medium hard ball stage (235o) over medium heat stirring once in a while. Turn up heat a little stirring constantly. Ad second cup of cream all a once and stir until it resumes a good boil. Cook again until medium hard ball stage 235o. Turn up heat again stirring constantly and add third cup of cream all at once. Stir until resumes a good boil. Cook to fir soft ball stage 230o. Pour into pan lined with nuts. Cool covered over-night. Cut in squares. Dip in chocolate.
Peanut Butter Eggs
2 lbs. powered sugar
2 cubes butter softened
¾ C. peanut butter
1 ½ teas. Vanilla
Mix until well blended with fingers
Add: 4 Tbls. Canned milk
Mix and knead till smooth consistency and well blended. Weigh into 4 oz. balls. Then mold into egg shaped balls. Dip in dipping milk chocolate. Makes 9-10
(We did these as a fundraiser before Easter, when I was in Young women’s . Easter of 1990. Each egg sold or $2.00)
Black Walnut Eggs
2 lbs. Powdered sugar
2 cubes butter softened
¼ lb. chopped walnuts
1 Tbls. Walnut flavoring
1 ½ teas. Vanilla
Mix till well blended
Add: 2-3 Tablespoons canned milk
Mix and knead until well blended and smooth consistency. Weigh each egg to 4 oz. then shape into egg shape. Then dip in milk chocolate.
Coconut Eggs
2 lbs powdered sugar
2 cubes butter
6 oz. coconut
1 Tbls. Vanilla
Mix well until blended Add: 2 Tbs. Canned milk
Knead until smooth consistency. Weigh to 4 oz. shape into egg shape. Dip in milk chocolate.
Cake Mix Cinnamon Rolls (Hollie’s)
1 yellow cake mix
2 pkg. yeast
5 C. Flour
Mix cake mix, yeast, & flour
Stir in 2 1/1 C. Hot water. Let raise until double. Roll on floured surface. Spread w/butter sprinkle cinnamon & sugar. Roll into jellyroll. Let raise in pan.
Topping:
1 cube butter
4 Tbls. Corn syrup
4 Tbls. Brown sugar
Chopped nuts
Before baking cook topping over medium heat until boiling then pour over rolls.
Bake @ 350o 15 minutes
Cool and frost with favorite frosting.
Sugar Cookie Cake
1 tsp. almond flavor
1 ½ C. Sugar
1 Cup butter
8 oz cream cheese
½ tsp. vanilla
1 egg
2 ¾ C. flour
½ teas. Baking soda
½ teas. Baking powder
Mix butter, sugar & cream cheese. Beat in eggs, & extract. Add dry ingredients. Do not over mix. Spread in greased jelly roll pan. Bake 375o 20 minutes for dry
or 350 for 20 min to keep moist.
Pumpkin Bread (Hollie’s)
5 ¼ C. flour
¾ teas. Baking powder
3 teas. Soda
2 ¼ teas. Salt
1 ½ teas. cinnamon
1 ½ teas. Nutmeg
1 ½ teas. Cloves
Mix in bowl.
Add:
1 ½ C. oil
1 ½ C. water
4 ½ C. sugar
6 eggs
3 cups pumpkin
Mix well, then add:
1 lb. mini chocolate chips
1 C. Chopped nuts
Bake @ 350o in well greased and floured pans.
Makes 4 large loaf pans. Bake for 1 hour. Freezes well.
No Roll Sugar Cookies (Liz Wright)
2 C. sugar
2 C. Butter
2 eggs
2 teas. Vanilla
4 ½ C. Flour or 5
1 teas. Soda
1 teas. Cr. Of tartar
1 tsp. salt
Mix 1st 4 ingredients. Add dry ingredients. Drop on cookie sheet. Same consistency as chocolate chip cook dough. Flatten w/ glass dipped in water. Coat w sugar, or frost.
Bake @ 350o for 10 minutes
Lemon Bars
Crust
2 C. flour
½ C. powdered sugar
1 C. butter, cold and cut into pieces
Filling
4 eggs
2 c. white sugar
½ teas. Salt
4 Tbls. Flour
½ teas. Baking powder
1/3 C. Lemon juice
For crust stir flour and sugar - cut in butter until mixture is pebbly. Press in bottom of 9x13 pan don’t grease. Bake @ 350o for 20-25 minutes until lt golden brown.
For Filling - beat eggs 5 minutes. Add sugar, flour, salt, and baking powder. Mix 3 minutes. Stir in lemon juice and pour over warm (not hot) crust. Bake 25-35 minutes, until top is light brown. Sprinkle with powdered sugar.
Snow Ice Cream
1 C. heavy cream
Sugar
Vanilla extract
4 C. perfectly clean snow
Add sugar and extract to preferred taste. And mix all together. ((I was introduced to this when I was Young Women president, we made this with the Laurels. Way fun, but know Shawn wouldn’t go for it)
Favorite Fresh Apple Cake
3 C. Flour
2 C. Sugar
4 C. chopped Apples w/skin
2 eggs
1 teas. Cinnamon
1 teas. Salt
2 teas. Soda
2 teas. Vanilla
Beat together. Add 2/3 C. oil
Put into greased 9x13 pan. Add topping.
Topping:
1 C. brown sugar
1 C chopped nuts
½ C. flour
½ C. butter
Bake 350o 50-60 minutes
Don’t over bake.
Serve with ice-cream
(This is an old pioneer recipe I got from a friend in South Jordan Ann Jones, and is one of my favorites. We served this when Yutaro came from Japan.)
Chocolate No Bake cookies
2 C. Sugar
1 cube butter
½ C. cocoa
½ C. milk
Mix in sauce pan and bring to boil. Boil for 2 minutes. Then add the remaining ingredients and drop by spoon fulls onto wax paper.
3 C. oatmeal
½ C. Coconut
½ C. nuts
Glazed nuts
1 egg white
½ C. brown sugar
2 TBLs. Cinnamon
1 teas. Ground cloves
1 teas. Ground ginger
1 Tbls. Vanilla
1 lb. walnut halves
Preheat oven 300o. Spray cookie sheet with cooking spray. Beat egg whites until fluffy. Stir in rest of ingredients. Nuts last. Stir to coat. Spread evenly in pan.
Bake 30 minutes. Stir occasionally. Golden brown.
Chocolate Bundt Cake
1 chocolate cake mix
1 chocolate pudding instant
1 C. sour cream
½ C. oil
4 eggs
½ C. water
1 ½ C. chocolate chips
Bake 350o 50-60 minutes in greased bundt pan.
Drizzle over top:
1 can sweetened condensed milk
1 C. Chocolate chips melted and mixed together
White Chocolate filling for tarts
2 1oz squares white chocolate (almost ½ cup)
2 Tbls. Milk
1 8 oz cream cheese
¼ C. powdered sugar
1 C. cool whip
Microwave chocolate & milk. Stir until smooth. Mix cream cheese, & powdered sugar & add to milk mixture. Fold in cool whip.
Black & White Bites
1 12 oz pkg. semi sweet chocolate chips
1 cube butter
2 C. graham cracker crumbs
Melt butter & chocolate. Stir in graham crumbs.
1 8 oz cream cheese
1 14 oz sweetened condensed milk
1 egg
1 tsp. vanilla
Beat cheese until smooth. Add milk gradually. Add egg & Vanilla. Beat until smooth. Bake 325o 25-30 minutes
Refrigerate 2 hours before cutting.
Chocolate Caramel Delights
1 ½ C. Flour
1 ½ C. old fashioned oats
¼ teas. salt
½ teas. Baking soda
1 ½ C. Firmly packed brown sugar
1 1/8 melted butter
14 oz bag caramels
½ C. whipping cream
1 12 oz bag milk chocolate chips
In a large bowl combine first 6 ingredients to make mix. Melt caramels and whipping cream in a saucepan over low heat. Sprinkle ½ mixture in 9x13 pan, ungreased. Bake 350o for 10-15 minutes. Sprinkle chocolate chips over baked mix and top with caramel mixture. Sprinkle remaining mix on top. Bake 350o 15 minutes.
Cherry Chews
1 ½ C. butter
6 eggs
2 teas. Vanilla
1 lg. bottle maraschino cherries drained and chopped
3 C. sugar
2 ¾ C. flour
1 teas. Almond flavoring
1 C. Coconut
1 C. walnuts or pecans
Mix together butter and sugar till fluffy. Beat eggs in one at a time, stir in flour, then extracts. Fold in cherries, coconut & nuts mixing well. Spread in Jelly roll pan. 10x15 Bake 350o. 25-35 minutes or until lightly browned. Cool and cut into 1 x 3” bars.
Caramel Brownies
1 German Chocolate Cake mix with pudding
¾ Cup melted butter
1/3 C. evaporated milk
1 C. Chopped pecans
13 oz pkg. unwrapped caramels
1/3 C. evaporated milk
1 C. Semi sweet chocolate chips
Oven to 350o. Spray 9x13 pan with cooking spray. Combine cake mix, butter and 1/3 C evaporated milk. Mix well and pour 2/3 of batter intio pan. Press pecans into batter and bake 8-10 minutes. In sauce pan over medium heat combine caramels and 1/3 C evaporated milk. Stir until melted and smooth. Pour over cooled cake mix. Sprinkle chocolate chips on top of caramel and top with spoonful’s of remaining cake mix. Bake for additional 15 - 18 minutes, then cool.
Lemon Cream Cheese Dessert Aunt Heather’s
Crust:
1 ½ pkg graham cracker crumbs
¼ C. Sugar
1 cube butter (melted)
Filling:
Freeze 1 can evaporated milk until chilled
Add ¾ C. Boiling water to 1 small pkg. lemon jello
Whip evaporated milk
Cream 8 oz cream cheese and 1 cup sugar. Add jello to cream cheese, then add to whipped milk. Pour over crust and refrigerate.
Heavenly Lemon Angel Cake( from aunt Jenny)
1 angel food cake mix, or 1 bought Angel food cake
1-2 lemons
2 C. powdered sugar
2 C. thawed, fat free frozen whipped topping
2 10 oz pkg. frozen raspberries in syrup, thawed
Prepare cake according to package directions. Cook in 9x13 rectangular pan, spread evenly over bottom. Cook 35-40 minutes. Let cool completely upside down on baker rack. Poke holes in cake about 1 ½ “ deep and ½ “ apart using fork. Zest lemon to measure 1 Tbls. Zest. Juice lemons to measure ¼ C. juice. In a bowl, combine lemon juice, zest and powdered sugar; whisk until smooth. Slowly pour glaze over cake, spreading evenly. Let stand 30 minutes or until glaze is set. Serve cut, with whipped topping Can use star tip on decorator icing dispenser. Top each serving with raspberries, garnish with whipped topping. You can blend 1 bag raspberries with ½ cup sugar to make raspberry sauce then add other raspberries to sauce. 15 servings = 200 calories per serving.
Quick Ginger Snaps
¾ Cup butter
2 C. Sugar
Blend together then add:
2 eggs
½ C. molasses
2 teas. Vinegar
Mix dry ingredients and add:
3 ¾ C. flour
1 ½ teas. Soda
2 teas. Ginger
½ t. ground cloves
1 teas. Cinnamon
If dough is too soft, chill for 1 hour. Shape into 1” balls. Bake 350o 12 minutes for soft cookies 15 minutes for snappier cookies.( Jennifer Ellis made these for us, and they are really yummy soft)
Apple Crisp Topping
½ C. Flour
½ C. Oatmeal
½ C. brown sugar
¼ C. soft butter
1/8 teas. Of each of the following:
Soda, salt & baking powder
Bake 350o for 30 minutes in 8x8 pan.
( This recipe came from my canning friend Lynnette Kap, We canned apples together 2008)
Pudding Dessert
1 Cup Cold margarine
2 C. Flour
1 8oz pkg cream cheese, softened
1 C. powdered sugar
1 8 oz cool whip
3 C. Cold milk
2 small pkgs. Chocolate pudding
In bowl, cut butter into the flour until crumbly. Press into an ungreased 9x13 pan. Bake 350o for 18-22 minutes or until set. Cool. In a mixing bowl, beat cream cheese and sugar until smooth. Fold in ½ of the cool whip tub. Spread over crust. In a mixing bowl, beat milk and pudding mix on low speed for 2 minutes. Carefully spread over he cream cheese layer. Top wih the remaining cool whip. Refrigerate for at least 1 hour.
Toll house cookie bars (sister Heather’s)
3 cubes butter
1 1/8 C. sugar
1 1/3 C. brown sugar
3 eggs
Cream together;
1 ½ teas. Soda
1 teas. Salt
1 ½ teas. Vanilla
3 ½ C. flour
3 C. chocolate chips
Bake 375o for 25 minutes.
Low fat Healthy recipes
Tortilla Soup
1 Cup onion, chopped
2 cloves garlic cloves, minced
1 cup canned diced green chilies
3 cups canned tomatoes
Pam cooking spray
1 C. cilantro chopped
1 tsp. ground cumin
1 tsp. chili powder
1 tsp. splenda
1 tsp. worchestershire sauce
1 can chicken broth
1 can beef broth
1 can tomato sauce
Saute onions, garlic, chilies, puree in blender the sautéed ingredientss in large pan, combine pureed ingredients with rest of ingredients.
0 points for 1 cup
This is yummy with crushed baked corn tortillas. Low fat grated cheese. Etc just add points. You can add no fat sour cream.
No Fat Whole Wheat Bread
5 C. whole wheat flour
¼ C. honey
1 ½ tsp. salt
1 ½ . TBL. Saf Yeast
1 1/2 TBL. Dough Enhancer
¼ C. gluten
Put in mixer or bread maker and knead for 5 minutes. Let rise for 25 minutes, bake for 25 minutes at 350.
Banana Bran Muffins
1 pt per muffin
Servings 12
½ C. skim milk
½ C. water
2 Tbl. Vinegar
1 ½ C. Kellogg’s all bran buds
1 C. flour
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
¼ C. sugar/splenda
½ t. salt
1 medium banana
3 egg whites
½ C. unsweetened applesauce
¼ C. semi sweet chocolate chips
Combine milk, water and vinegar. Mix in all bran. Let sit. Mix together all dry ingredients in separate bowl. Add 1 mashed banana, 3 egg whites and applesauce to bran mix. Add dry ingredients to bran mix and mix with spoon. Fold in chocolate chips. Sprits muffin tins with Pam Bake at 375 o for 18-20 minutes.
Fat 6 grams
Fibre 4.78 grams
Protein 3.42
1 Cup onion, chopped
2 cloves garlic cloves, minced
1 cup canned diced green chilies
3 cups canned tomatoes
Pam cooking spray
1 C. cilantro chopped
1 tsp. ground cumin
1 tsp. chili powder
1 tsp. splenda
1 tsp. worchestershire sauce
1 can chicken broth
1 can beef broth
1 can tomato sauce
Saute onions, garlic, chilies, puree in blender the sautéed ingredientss in large pan, combine pureed ingredients with rest of ingredients.
0 points for 1 cup
This is yummy with crushed baked corn tortillas. Low fat grated cheese. Etc just add points. You can add no fat sour cream.
No Fat Whole Wheat Bread
5 C. whole wheat flour
¼ C. honey
1 ½ tsp. salt
1 ½ . TBL. Saf Yeast
1 1/2 TBL. Dough Enhancer
¼ C. gluten
Put in mixer or bread maker and knead for 5 minutes. Let rise for 25 minutes, bake for 25 minutes at 350.
Banana Bran Muffins
1 pt per muffin
Servings 12
½ C. skim milk
½ C. water
2 Tbl. Vinegar
1 ½ C. Kellogg’s all bran buds
1 C. flour
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
¼ C. sugar/splenda
½ t. salt
1 medium banana
3 egg whites
½ C. unsweetened applesauce
¼ C. semi sweet chocolate chips
Combine milk, water and vinegar. Mix in all bran. Let sit. Mix together all dry ingredients in separate bowl. Add 1 mashed banana, 3 egg whites and applesauce to bran mix. Add dry ingredients to bran mix and mix with spoon. Fold in chocolate chips. Sprits muffin tins with Pam Bake at 375 o for 18-20 minutes.
Fat 6 grams
Fibre 4.78 grams
Protein 3.42
Odds and Ends
Homemade pumpkin seeds
3 Cups. Seeds
Baked at 300o for 10 minutes
Melt 1 cube margarine
Then stir in:
½ teas. Worcestershire sauce
¼ teas. Celery salt
¼ teas. Onion salt
½ teas. Seasoned salt
1/8 teas. Garlic salt
Pour mixture over seeds, and stir.
Pour onto cookie sheet - Bake 250o for 3 hours
Homemade Almond Syrup
4 Cups sugar
2 Cups water
1 teas. Vanilla
½ teas. Almond or Maple flavoring
Bring sugar and water to boil. Boil 3 minutes then add extracts.
3 Cups. Seeds
Baked at 300o for 10 minutes
Melt 1 cube margarine
Then stir in:
½ teas. Worcestershire sauce
¼ teas. Celery salt
¼ teas. Onion salt
½ teas. Seasoned salt
1/8 teas. Garlic salt
Pour mixture over seeds, and stir.
Pour onto cookie sheet - Bake 250o for 3 hours
Homemade Almond Syrup
4 Cups sugar
2 Cups water
1 teas. Vanilla
½ teas. Almond or Maple flavoring
Bring sugar and water to boil. Boil 3 minutes then add extracts.
Appetizers
Avacado Salsa
3 tomatoes diced
1 onion diced
1 can black beans drained
3 avocadoes, diced
Add olive oil, and red wine vinegar and salt and pepper
To taste. Yummy family favorite
Vegetable Dip
2 C. sour cream
2 C. mayonnaise
1 Tbsp. dill weed
1 Tbsp. Bon appetite
1 Tbsp. dried parsley flakes
Mix together, let flavors blend for 1 hour and serve.
Fruit Dip
1 large 13 oz bottle marshmallow cream
2 8 oz. cream cheese
3 Tbsp. orange juice
Mix with mixer, blend until smooth. Serve with fruit plate.
Canned Salsa
36 tomatoes peeled and chopped
8 bell peppers
10-12 Anaheim green peppers, chopped
8 onions, chopped
4 garlic buttons, minced
1 to 5 jalapenos depending how hot
¾ C. Vinegar
2 Tbsp. sugar (optional)
Salt to taste
Steam peeled tomatoes. Wear gloves when taking seeds out of Anaheim peppers. Add all ingredients and mix well. Simmer for 1 - 2 hours depending on consistency desired. Process pints or quarts according to manufacture directions.
Best Spinach Artichoke Dip
1 Cup Mayo
1 Cup Parmesan Cheese
8 oz. Cream cheese
8 oz artichoke hearts in water, drained
½ pkg. frozen spinach thawed and dried with paper towel
4-5 garlic cloves crushed
Mix all ingredients together and place in Quiche dish Bake at 350 until golden on top. Serve with sliced baguette pieces. SOOOOO! GOOOOOd!
Favorite 7 layered Dip
1 Can refried beans
1 zesty guacamole dip
Mix together:
2 Cups sour cream
1 pkg taco seasoning mix
Then layer on top:
1 lb. cheddar cheese
Diced green onions
Diced tomatoes
Sliced olives
Place in a 8x8 glass pan or serving dish, in order of listed. Favorite and easy! Serve with tortilla chips.
Artichoke Garlic Bread
1 C. Mayo
1 C. parmesan cheese
2 sm. Jars marinated artichoke hearts drained and chopped
½ teas. Garlic powder
1 squirt lemon juice
Mix the above ingredients. Spread on loaf of sourdough French bread sliced in half. Bake in a 350o oven about 20 minutes until golden.
3 tomatoes diced
1 onion diced
1 can black beans drained
3 avocadoes, diced
Add olive oil, and red wine vinegar and salt and pepper
To taste. Yummy family favorite
Vegetable Dip
2 C. sour cream
2 C. mayonnaise
1 Tbsp. dill weed
1 Tbsp. Bon appetite
1 Tbsp. dried parsley flakes
Mix together, let flavors blend for 1 hour and serve.
Fruit Dip
1 large 13 oz bottle marshmallow cream
2 8 oz. cream cheese
3 Tbsp. orange juice
Mix with mixer, blend until smooth. Serve with fruit plate.
Canned Salsa
36 tomatoes peeled and chopped
8 bell peppers
10-12 Anaheim green peppers, chopped
8 onions, chopped
4 garlic buttons, minced
1 to 5 jalapenos depending how hot
¾ C. Vinegar
2 Tbsp. sugar (optional)
Salt to taste
Steam peeled tomatoes. Wear gloves when taking seeds out of Anaheim peppers. Add all ingredients and mix well. Simmer for 1 - 2 hours depending on consistency desired. Process pints or quarts according to manufacture directions.
Best Spinach Artichoke Dip
1 Cup Mayo
1 Cup Parmesan Cheese
8 oz. Cream cheese
8 oz artichoke hearts in water, drained
½ pkg. frozen spinach thawed and dried with paper towel
4-5 garlic cloves crushed
Mix all ingredients together and place in Quiche dish Bake at 350 until golden on top. Serve with sliced baguette pieces. SOOOOO! GOOOOOd!
Favorite 7 layered Dip
1 Can refried beans
1 zesty guacamole dip
Mix together:
2 Cups sour cream
1 pkg taco seasoning mix
Then layer on top:
1 lb. cheddar cheese
Diced green onions
Diced tomatoes
Sliced olives
Place in a 8x8 glass pan or serving dish, in order of listed. Favorite and easy! Serve with tortilla chips.
Artichoke Garlic Bread
1 C. Mayo
1 C. parmesan cheese
2 sm. Jars marinated artichoke hearts drained and chopped
½ teas. Garlic powder
1 squirt lemon juice
Mix the above ingredients. Spread on loaf of sourdough French bread sliced in half. Bake in a 350o oven about 20 minutes until golden.
Soups and Salads
White Chicken Chili
1 T. Corn oil
1 chopped onion
1 Clove garlic, minced
1 tsp. cumin
2 large whole chicken breasts, skinned and cooked
1 can garbanzo beans, drained (opt.)
1 can white corn, drained
1 can white beans, drained
2 cans chopped green chilies
2 chicken bouillon cubes
1 ½ C. boiling water
1 C. shredded cheddar cheese
1 TBLS. Corn starch
Sauté onion, garlic cumin in hot oil. Chop chicken breasts. Add chicken, beans, corn, chilies to sautéed items. Stir to blend. Add boiling water, chicken bouillon and stir again. Cover and let cook over low heat until flavors blend - about 30 minutes. Stir occasionally, do not let beans and corn scorch on bottom. Can put on low in crock pot. When complete mix Corn starch with a little cold water, add to thicken. Serve with chips and cheese.( This recipe came from the Willets who lived in 20th ward then moved to Arizona
Favorite Turkey Noodle Soup
1 Pkg. Turkey Noodle Soup Mix
(recipe to follow)
2 Stalks Celery diced
8 C. Water
3 C. Cooked diced Turkey or Chicken
2 Carrots diced
¼ C. minced onion
Combine Mix and water in a large stockpot. Add carrots, celery and onion and simmer for 15 minutes. Discard bay leaf. Add turkey.
Soup mix
8 bouillon cubes chicken flavored
¼ teas. Black pepper
¼ teas. Thyme
1/8 teas. Celery seeds
1/8 teas. Garlic powder
1 bay leaf
(This can be packaged as a Christmas gift with the Soup recipe attached. Received this from the Davies in South Jordan.)
Potato and Broccoli Soup
Aunt Jan’s recipe
½ C. Butter
1 C. celery chopped
1 C. Onion
Sauté’ in bottom of stock pot.
6 medium potatoes diced
2 14 oz cans chicken broth
Simmer 15-20 minutes. Add:
1 10 oz pkg. frozen broccoli
Celery tops
2 TBLS. Parsley
Salt & Pepper to taste
1 Qt. milk save a little to mix with 6 Tbls. Cornstarch to thicken.
Once thick add:
1 C. Sharp cheddar cheese
Grandma Hurley’s Beef Stew
2 lbs. stew meat
1 C. flour seasoned with seasoned salt
2 C. potatoes diced
1 C. carrots sliced
1 C. onion diced
8 C. water
4 beef bouillon
4 chicken bouillon
2 pkgs. dry brown gravy mix
Dredge stew meat in seasoned flour, then brown in frying pan. Put in bottom of Crock pot. Add potatoes, carrots, and onion, water, and bouillon. Simmer on High 6-8 hours until meat is tender. Mix gravy mix with a little cold water, and pour in stirring until dissolved. Cook 15 minutes more until thickened.
Vegetable Tomato Soup
2-3 Quarts Water
2 Large cans cut up tomatoes
or 1 quart bottled
6-8 potatoes cubed
6-8 carrots chopped
2 onions chopped
½ Cube butter opt.
2 bay leaves
1-2 Tbls. Salt to taste.
1 teas. Pepper
Sugar to taste (1/8 C.)
3-4 cubes Beef bouillon
¼ C. Parsley Flakes
1 C. frozen peas
Add vegetables and seasonings (except peas) to water and cook until tender. Add peas 2 -3 minutes before serving.
(You may add 1 Cup Barley, rice, noodles, or chicken. Freezes well but noodles tend to get mushy. Recipe from Aunt Sherrie Holt.)
Corn Tortilla soup
Soup
2 onions, quartered
2 tomatoes cored and quartered
1 teas. Vegetable oil
1 ½ teas. Dried oregano
1 ½ teas. Ground cumin
2 garlic cloves, minced
6 C. Chicken stock or 3 cans
½ teas. Salt
Combine onions, tomatoes in blender or food processor, and process until smooth. Heat oil in stock pot over medium high heat until hot. Add dried oregano, cumin, and minced garlic and sauté 10 seconds. Add pureed onion mix to pan and cook 1 minute. Stir in Chicken broth and salt; bring to boil, reduce heat and simmer 15 minutes.
Topping:
3 6” corn tortillas, cut into ¼ “ strips
1 ½ C. shredded cooked chicken breasts
½ C. shredded Monterey Jack Cheese
6 lime wedges
Preheat oven 350o. Place tortilla strips in a single layer on cookie sheet. Bake for 12 minutes until strips are toasted.
Ladle soup into 6 bowls and top with strips, chicken and cheese. Serve with Lime wedges.
165 Calories,17g. Protein, 12.6g Carbs.
(Cooking Light 1999)
Chicken Cheese Soup
2 C. chicken cooked and diced
1 Lg. onion diced
2 C. Carrots diced
2 C. Celery diced
2 C. potatoes diced
8 C. water
10 chicken bouillon cubes
1 C. flour
½ C. margarine
1 16 oz. jar Cheez Whiz
Put chicken, vegetables, water and bouillon into large crock pot and cook on high for 1 hour. Reduce to low and cook additional 4-6 hours until vegetables are tender. When ready to serve, thicken soup by melting butter and adding flour to make thick paste. In separate bowl, melt Cheez Whiz and add slowly to flour mixture. Add cheese mixture to soup and heat until thickened.
(Came from Laurie Reeve South Jordan)
Cream Cheese potato Soup
½ C. chopped onion
2 TBLS. Butter
4/6 medium potatoes peeled and diced
2 Cubes chicken bouillon
½ teas. Salt
1 ½ C. water
1 8oz. Cream cheese, softened
¼ C. flour
3 C. milk
In large sauce pan, sauté onion in butter until tender. Add potatoes, bouillon, water and salt. Cover and cook 15 minutes, or until tender. Blend cream cheese and flour until smooth. Stir into potato mixture. Add milk. Heat until boiling, stirring frequently. Boil 1 minute. Season to taste. Garnish each serving with chives or paprika or grated cheese. Serves 4-6.
All Time Favorite Oriental Chicken Salad
½ head red leaf lettuce
½ head romaine lettuce
½ sliced red onion
1 can mandarin oranges
½ C. Craisins
Chicken cooked, diced or
bacon cooked/broken
Then brown carefully under broiler - burns easy!
1 pkg. oriental flavored
Ramen Noodles- broken up
½ C. sesame seeds
Brown separately
¾ C. Sliced almonds
(both cost less in pound pkg. at a health food store)
Dressing:
Mix seasoning pkg. from oriental flavor ramen noodles with
¼ c. red wine vinegar
¼ C. sugar
½ C. oil
Whip dressing ingredients, then mix dressing with all. (option - marinate chicken in dressing until served)
Chicken Pasta Salad
6 Chicken breasts, cubed
2 pkg. colored curly pasta, cooked
2 cans pineapple tidbits, save juice
2 C. seedless grapes cut in ½
2 C. sliced water chestnuts
4 C. chopped red apple w/skin
4 C. chopped celery
4 green onions chopped
1 lg. can cashews
Soak apple in pineapple juice; drain. Mix all ingredients.
Dressing:
1 lg bottle coleslaw dressing
1 C. mayonnaise
Cucumber Salad
Thinly slice Cucumbers
Sprinkle with sugar, salt, pepper
Pour rice vinegar over top
Broccoli Salad
Costco ½ pkg. cut up broccoli
½ red onion sliced
1 lb. bacon cooked and cut up with kitchen shears.
1 8oz pkg mozzarella cheese
½ C. craisins
1 C. sunflower seeds
Trim up broccoli, slice onion add rest of ingredients. Mix up dressing and toss just before serving.
Dressing:
1 ½ C. mayonnaise
4 teas. vinegar
¼ C. sugar
Black Bean Salad
Dressing:
2 T. extra virgin Olive oil
1 T. Red wine vinegar
4 T. Fresh lime juice
1 teas. Salt
½ teas. Ground pepper
Salad:
2 cans black beans, rinsed and drained
1 bag grandpa Holts frozen corn
¼ C. cilantro, chopped
1 red onion, chopped
2 lg. tomatoes, seeded and chopped
2 jalapenos, seeded and minced
1 avocado, chopped
Whisk dressing together. Set aside. Combine all salad ingredient except avocado. Toss salad gently to mix. Pour dressing over top and toss gently to coat. Top with avocado.
Bacon Spinach Salad
1 bunch spinach, washed and dried
2 C. Shredded swiss cheese
1 C. Cottage Cheese, rinsed
1 C. craisins
¼-½ lb. crumbled bacon
Dressing:
¾ C. sugar
1/3 C. warm white vinegar
1 teas. Dry mustard;1 teas. Salt
1 C. oil
1 T. Minced onion
whip all together in blender then add:
2 teas. Poppy seeds
Aunt Becky’s Chicken Salad
4 C. cubed cooked chicken
2 C. chopped celery
½ C. red onion
6 C. red or green grapes ½’d
2 C. cashews
1 ½ C. Mayonnaise
¼ C. sugar
1 teas. Salt
1 ½ tsp. pepper
½ teas. Bon appetite
3 T. lemon juice
Mix all ingredients together and chill for at least 2 hours. Serve on croissants.
(We served this at aunt Jenny’s wedding)
Pretzel Salad
1 bag pretzels
3 cubes butter, melted
3 8oz pkgs. Cream cheese, softened
2 C. sugar
2 cartons frozen raspberries in light syrup
1 large raspberry jello
2 c. Boiling water
Whip cream
Preheat oven 450o. Crush pretzels with rolling pin while still in bag. Lift pretzels out to avoid salt and place in 9x13 pan. Pour melted butter over them and bake 10 minutes. (You probably won’t use all the pretzels) While baking, Mix Cream cheese with sugar, blend well. Drop by spoon fulls on hot pretzels and try to spread it. Put in Fridge to cool. In separate bowl, add boiling water jello. Place partially defrosted raspberries into jello mixture and place in fridge for 30 minutes. Spread on top of cream cheese mix. When ready to serve spread whip cream or cool whip on top.
Taco Salad
1 lb. ground beef
½ onion
Brown together in frying pan.
Rinse fat off beef, then add:
1 cup salsa
½ pkg taco seasoning mix
Salad:
1 head romaine lettuce
1 lb. grated cheddar cheese
Olives
Tomatoes
Doritos
You can make a yummy salsa ranch dressing, by combining 2/3 C. Salsa with 1/3 C. Ranch dressing.
Pasta Salad
Colored curly noodles
Broccoli
Olives
Carrots
Onions
Cucumbers
Cheddar cheese
Tomatoes
All cut up in bit size sizes.
Dressing:
Miracle Whip
Dill Pickle juice
Mustard
Seasoning salt
Tony Cacharees seasoning
Onion salt
This recipe came from aunt Chanda, I was assigned this salad many times with the Holt gatherings they loved it.
Olive Garden House Dressing
8 oz Paul Newmans Vinegar & oil dressing
1 T. sugar
½ teas. Garlic
½ teas. Basil, dried
½ teas. Oregano, dried
Café Rio Dressing
1 ranch packet
3 Tbls. Salsa Verde
1/8 teas. Tabasco
½ bunch cilantro
2 med. Cloves garlic
¾ E. mayo.
¾ C. sour cream
Grated lime peel
Lime juice to taste
Café Rio Pork for Salad
1 pork roast
2 Cups salsa
½ C. brown sugar
Put all in crock pot cook on high 6-8 hours or low 10-12 hours.
Cherry Pie Cool whip Salad
1 Lg. cool whip
1 Lg. crushed pineapple
2 mandarin oranges
1 Can cherry pie filling
1 Can sweetened condensed Milk
Marshmallows as needed
Mix together and refrigerate!
Pistachio Salad
1 lg. pistachio pudding mix
1 lg cool whip
1 can pineapple, drained
2 bananas cut up
Mix and enjoy!
Fancy Jello
Dissolve 2 3oz size pkgs. jello in 2 cups of boiling water. Add ¼ C. sugar and 1 8 oz cream cheese. Mix in blender for about 2 minutes. Then add 2 cups ice cubes. Blend for several minutes more. Pour into serving dish and refrigerate.
My Favorite Spring Salad
2 Spring Lettuce Mix
1 lg. Carton Strawberries
1 bag skor chips
(I only use ½ a bag or less)
1 purple onion
1 c. real parmesan cheese
DRESSING
1 c. Mayo (I like Best foods)
2/3 c. sugar
½ c. milk
¼ c. rice vinegar
2 tsp poppy seeds
Autumn Apple and Spinach Salad
2 Tbls. Fresh orange juice
2 Tbls. Fresh lime juice
2 teas. Dijon mustard
2 teas. Honey
¼ teas. Salt
1/8 teas. Fresh ground black pepper
½ C. thinly sliced red onion
8 C. bags pre-washed baby spinach
1 large, firm, sweet-tart apple, cored and thinly sliced
¼ C. crumbled blue cheese
Combine first 6 ingredients, stirring well with a whisk.
Combine onion, spinach, and apple in a large bowl. Drizzle with dressing; toss gently to coat. Sprinkle with cheese. Serves 6 1 1/3 Cups
Calories 60 ; Fat 1.9g; Fiber 2.2g.
1 T. Corn oil
1 chopped onion
1 Clove garlic, minced
1 tsp. cumin
2 large whole chicken breasts, skinned and cooked
1 can garbanzo beans, drained (opt.)
1 can white corn, drained
1 can white beans, drained
2 cans chopped green chilies
2 chicken bouillon cubes
1 ½ C. boiling water
1 C. shredded cheddar cheese
1 TBLS. Corn starch
Sauté onion, garlic cumin in hot oil. Chop chicken breasts. Add chicken, beans, corn, chilies to sautéed items. Stir to blend. Add boiling water, chicken bouillon and stir again. Cover and let cook over low heat until flavors blend - about 30 minutes. Stir occasionally, do not let beans and corn scorch on bottom. Can put on low in crock pot. When complete mix Corn starch with a little cold water, add to thicken. Serve with chips and cheese.( This recipe came from the Willets who lived in 20th ward then moved to Arizona
Favorite Turkey Noodle Soup
1 Pkg. Turkey Noodle Soup Mix
(recipe to follow)
2 Stalks Celery diced
8 C. Water
3 C. Cooked diced Turkey or Chicken
2 Carrots diced
¼ C. minced onion
Combine Mix and water in a large stockpot. Add carrots, celery and onion and simmer for 15 minutes. Discard bay leaf. Add turkey.
Soup mix
8 bouillon cubes chicken flavored
¼ teas. Black pepper
¼ teas. Thyme
1/8 teas. Celery seeds
1/8 teas. Garlic powder
1 bay leaf
(This can be packaged as a Christmas gift with the Soup recipe attached. Received this from the Davies in South Jordan.)
Potato and Broccoli Soup
Aunt Jan’s recipe
½ C. Butter
1 C. celery chopped
1 C. Onion
Sauté’ in bottom of stock pot.
6 medium potatoes diced
2 14 oz cans chicken broth
Simmer 15-20 minutes. Add:
1 10 oz pkg. frozen broccoli
Celery tops
2 TBLS. Parsley
Salt & Pepper to taste
1 Qt. milk save a little to mix with 6 Tbls. Cornstarch to thicken.
Once thick add:
1 C. Sharp cheddar cheese
Grandma Hurley’s Beef Stew
2 lbs. stew meat
1 C. flour seasoned with seasoned salt
2 C. potatoes diced
1 C. carrots sliced
1 C. onion diced
8 C. water
4 beef bouillon
4 chicken bouillon
2 pkgs. dry brown gravy mix
Dredge stew meat in seasoned flour, then brown in frying pan. Put in bottom of Crock pot. Add potatoes, carrots, and onion, water, and bouillon. Simmer on High 6-8 hours until meat is tender. Mix gravy mix with a little cold water, and pour in stirring until dissolved. Cook 15 minutes more until thickened.
Vegetable Tomato Soup
2-3 Quarts Water
2 Large cans cut up tomatoes
or 1 quart bottled
6-8 potatoes cubed
6-8 carrots chopped
2 onions chopped
½ Cube butter opt.
2 bay leaves
1-2 Tbls. Salt to taste.
1 teas. Pepper
Sugar to taste (1/8 C.)
3-4 cubes Beef bouillon
¼ C. Parsley Flakes
1 C. frozen peas
Add vegetables and seasonings (except peas) to water and cook until tender. Add peas 2 -3 minutes before serving.
(You may add 1 Cup Barley, rice, noodles, or chicken. Freezes well but noodles tend to get mushy. Recipe from Aunt Sherrie Holt.)
Corn Tortilla soup
Soup
2 onions, quartered
2 tomatoes cored and quartered
1 teas. Vegetable oil
1 ½ teas. Dried oregano
1 ½ teas. Ground cumin
2 garlic cloves, minced
6 C. Chicken stock or 3 cans
½ teas. Salt
Combine onions, tomatoes in blender or food processor, and process until smooth. Heat oil in stock pot over medium high heat until hot. Add dried oregano, cumin, and minced garlic and sauté 10 seconds. Add pureed onion mix to pan and cook 1 minute. Stir in Chicken broth and salt; bring to boil, reduce heat and simmer 15 minutes.
Topping:
3 6” corn tortillas, cut into ¼ “ strips
1 ½ C. shredded cooked chicken breasts
½ C. shredded Monterey Jack Cheese
6 lime wedges
Preheat oven 350o. Place tortilla strips in a single layer on cookie sheet. Bake for 12 minutes until strips are toasted.
Ladle soup into 6 bowls and top with strips, chicken and cheese. Serve with Lime wedges.
165 Calories,17g. Protein, 12.6g Carbs.
(Cooking Light 1999)
Chicken Cheese Soup
2 C. chicken cooked and diced
1 Lg. onion diced
2 C. Carrots diced
2 C. Celery diced
2 C. potatoes diced
8 C. water
10 chicken bouillon cubes
1 C. flour
½ C. margarine
1 16 oz. jar Cheez Whiz
Put chicken, vegetables, water and bouillon into large crock pot and cook on high for 1 hour. Reduce to low and cook additional 4-6 hours until vegetables are tender. When ready to serve, thicken soup by melting butter and adding flour to make thick paste. In separate bowl, melt Cheez Whiz and add slowly to flour mixture. Add cheese mixture to soup and heat until thickened.
(Came from Laurie Reeve South Jordan)
Cream Cheese potato Soup
½ C. chopped onion
2 TBLS. Butter
4/6 medium potatoes peeled and diced
2 Cubes chicken bouillon
½ teas. Salt
1 ½ C. water
1 8oz. Cream cheese, softened
¼ C. flour
3 C. milk
In large sauce pan, sauté onion in butter until tender. Add potatoes, bouillon, water and salt. Cover and cook 15 minutes, or until tender. Blend cream cheese and flour until smooth. Stir into potato mixture. Add milk. Heat until boiling, stirring frequently. Boil 1 minute. Season to taste. Garnish each serving with chives or paprika or grated cheese. Serves 4-6.
All Time Favorite Oriental Chicken Salad
½ head red leaf lettuce
½ head romaine lettuce
½ sliced red onion
1 can mandarin oranges
½ C. Craisins
Chicken cooked, diced or
bacon cooked/broken
Then brown carefully under broiler - burns easy!
1 pkg. oriental flavored
Ramen Noodles- broken up
½ C. sesame seeds
Brown separately
¾ C. Sliced almonds
(both cost less in pound pkg. at a health food store)
Dressing:
Mix seasoning pkg. from oriental flavor ramen noodles with
¼ c. red wine vinegar
¼ C. sugar
½ C. oil
Whip dressing ingredients, then mix dressing with all. (option - marinate chicken in dressing until served)
Chicken Pasta Salad
6 Chicken breasts, cubed
2 pkg. colored curly pasta, cooked
2 cans pineapple tidbits, save juice
2 C. seedless grapes cut in ½
2 C. sliced water chestnuts
4 C. chopped red apple w/skin
4 C. chopped celery
4 green onions chopped
1 lg. can cashews
Soak apple in pineapple juice; drain. Mix all ingredients.
Dressing:
1 lg bottle coleslaw dressing
1 C. mayonnaise
Cucumber Salad
Thinly slice Cucumbers
Sprinkle with sugar, salt, pepper
Pour rice vinegar over top
Broccoli Salad
Costco ½ pkg. cut up broccoli
½ red onion sliced
1 lb. bacon cooked and cut up with kitchen shears.
1 8oz pkg mozzarella cheese
½ C. craisins
1 C. sunflower seeds
Trim up broccoli, slice onion add rest of ingredients. Mix up dressing and toss just before serving.
Dressing:
1 ½ C. mayonnaise
4 teas. vinegar
¼ C. sugar
Black Bean Salad
Dressing:
2 T. extra virgin Olive oil
1 T. Red wine vinegar
4 T. Fresh lime juice
1 teas. Salt
½ teas. Ground pepper
Salad:
2 cans black beans, rinsed and drained
1 bag grandpa Holts frozen corn
¼ C. cilantro, chopped
1 red onion, chopped
2 lg. tomatoes, seeded and chopped
2 jalapenos, seeded and minced
1 avocado, chopped
Whisk dressing together. Set aside. Combine all salad ingredient except avocado. Toss salad gently to mix. Pour dressing over top and toss gently to coat. Top with avocado.
Bacon Spinach Salad
1 bunch spinach, washed and dried
2 C. Shredded swiss cheese
1 C. Cottage Cheese, rinsed
1 C. craisins
¼-½ lb. crumbled bacon
Dressing:
¾ C. sugar
1/3 C. warm white vinegar
1 teas. Dry mustard;1 teas. Salt
1 C. oil
1 T. Minced onion
whip all together in blender then add:
2 teas. Poppy seeds
Aunt Becky’s Chicken Salad
4 C. cubed cooked chicken
2 C. chopped celery
½ C. red onion
6 C. red or green grapes ½’d
2 C. cashews
1 ½ C. Mayonnaise
¼ C. sugar
1 teas. Salt
1 ½ tsp. pepper
½ teas. Bon appetite
3 T. lemon juice
Mix all ingredients together and chill for at least 2 hours. Serve on croissants.
(We served this at aunt Jenny’s wedding)
Pretzel Salad
1 bag pretzels
3 cubes butter, melted
3 8oz pkgs. Cream cheese, softened
2 C. sugar
2 cartons frozen raspberries in light syrup
1 large raspberry jello
2 c. Boiling water
Whip cream
Preheat oven 450o. Crush pretzels with rolling pin while still in bag. Lift pretzels out to avoid salt and place in 9x13 pan. Pour melted butter over them and bake 10 minutes. (You probably won’t use all the pretzels) While baking, Mix Cream cheese with sugar, blend well. Drop by spoon fulls on hot pretzels and try to spread it. Put in Fridge to cool. In separate bowl, add boiling water jello. Place partially defrosted raspberries into jello mixture and place in fridge for 30 minutes. Spread on top of cream cheese mix. When ready to serve spread whip cream or cool whip on top.
Taco Salad
1 lb. ground beef
½ onion
Brown together in frying pan.
Rinse fat off beef, then add:
1 cup salsa
½ pkg taco seasoning mix
Salad:
1 head romaine lettuce
1 lb. grated cheddar cheese
Olives
Tomatoes
Doritos
You can make a yummy salsa ranch dressing, by combining 2/3 C. Salsa with 1/3 C. Ranch dressing.
Pasta Salad
Colored curly noodles
Broccoli
Olives
Carrots
Onions
Cucumbers
Cheddar cheese
Tomatoes
All cut up in bit size sizes.
Dressing:
Miracle Whip
Dill Pickle juice
Mustard
Seasoning salt
Tony Cacharees seasoning
Onion salt
This recipe came from aunt Chanda, I was assigned this salad many times with the Holt gatherings they loved it.
Olive Garden House Dressing
8 oz Paul Newmans Vinegar & oil dressing
1 T. sugar
½ teas. Garlic
½ teas. Basil, dried
½ teas. Oregano, dried
Café Rio Dressing
1 ranch packet
3 Tbls. Salsa Verde
1/8 teas. Tabasco
½ bunch cilantro
2 med. Cloves garlic
¾ E. mayo.
¾ C. sour cream
Grated lime peel
Lime juice to taste
Café Rio Pork for Salad
1 pork roast
2 Cups salsa
½ C. brown sugar
Put all in crock pot cook on high 6-8 hours or low 10-12 hours.
Cherry Pie Cool whip Salad
1 Lg. cool whip
1 Lg. crushed pineapple
2 mandarin oranges
1 Can cherry pie filling
1 Can sweetened condensed Milk
Marshmallows as needed
Mix together and refrigerate!
Pistachio Salad
1 lg. pistachio pudding mix
1 lg cool whip
1 can pineapple, drained
2 bananas cut up
Mix and enjoy!
Fancy Jello
Dissolve 2 3oz size pkgs. jello in 2 cups of boiling water. Add ¼ C. sugar and 1 8 oz cream cheese. Mix in blender for about 2 minutes. Then add 2 cups ice cubes. Blend for several minutes more. Pour into serving dish and refrigerate.
My Favorite Spring Salad
2 Spring Lettuce Mix
1 lg. Carton Strawberries
1 bag skor chips
(I only use ½ a bag or less)
1 purple onion
1 c. real parmesan cheese
DRESSING
1 c. Mayo (I like Best foods)
2/3 c. sugar
½ c. milk
¼ c. rice vinegar
2 tsp poppy seeds
Autumn Apple and Spinach Salad
2 Tbls. Fresh orange juice
2 Tbls. Fresh lime juice
2 teas. Dijon mustard
2 teas. Honey
¼ teas. Salt
1/8 teas. Fresh ground black pepper
½ C. thinly sliced red onion
8 C. bags pre-washed baby spinach
1 large, firm, sweet-tart apple, cored and thinly sliced
¼ C. crumbled blue cheese
Combine first 6 ingredients, stirring well with a whisk.
Combine onion, spinach, and apple in a large bowl. Drizzle with dressing; toss gently to coat. Sprinkle with cheese. Serves 6 1 1/3 Cups
Calories 60 ; Fat 1.9g; Fiber 2.2g.
Main Dish Recipes
Poppy seed Chicken
3-4 boneless skinless chicken breasts cooked
2 Cans Cream of Chicken Soup
1 C. Sour Cream
Crust/topping
1 Cube butter melted
2 pkg. ritz crackers
1 T. poppy seeds
Cover and bake 350o 30 minutes
Yummy Honey Chicken Kabobs
¼ C. Vegetable oil
1/3 C. honey
1/3 C. soy sauce
2 cloves garlic
5 small onions, cut into 2 “ pieces
2 red bell peppers, cut into 2 inch pieces
Skewers
Whisk together oil, honey, soy sauce, pepper.
Set some aside to save while cooking. Put in bowl with chicken, garlic, onions, and peppers and marinate for at least 2 hours.
Drain marinade. Thread chicken and veggies on skewers. Pleace skewers on grill. Cook 12-15 minutes until chicken juices run clear. Turn and brush with reserved marinade.
Maple Salmon’
¼ C. Maple Syrup
2 T. Soy sauce
1 Clove garlic
¼ teas. Garlic salt
1/8 teas. Black pepper
1 lb. salmon
Mix syrup, soy sauce, garlic, salt and pepper.
Place salmon in shallow baking dish and coat with maple syrup mixture. Cover the dish and marinate salmon in fridge for 30 minutes. Turning once.
Preheat oven 400 o
Bake uncovered 20 minutes or unil easily flakes.
Chicken Enchiladas
4-6 boneless chicken breasts cooked, shredded
Seasoning salt to taste
2 Cans cream of Chicken soup
½ onion diced
1 C. sour cream
1-2 cans diced green chilies
Milk
Cheddar cheese
Flour tortillas
Cook chicken sprinkle with seasoning salt. Mix cream soups, sour cream, onion, green chilies with a little milk to get a good consistency, not too thick. Put chicken, sauce, and cheese in tortilla and roll up tight. Fit as many as you can into 9x13 pan. Spread sauce over top covering all edges. Sprinkle more cheddar cheese over top.
Chicken Stuffing Casserole
4 chicken Breasts cooked in microwave @ 70% power for 10 minutes and cut up
2 Boxes stove top stuffing (chicken flavored)
1 C. sour cream
2 cans cr of chicken
Prepare stuffing as directed. Cook Chicken. Layer stuffing then chicken then stuffing. Spread with cream soup mixture. Sprinkle a little more stuffing on top and sprinkle with a little cheese.
Hot Pockets
12 Rhodes frozen rolls
Flour lightly and roll flat
Fill with one of the following or make up your own. Then bake to Rhodes directions.
Chili and Cheese or
2 Tbls. Pizza sauce with your favorite topping and shredded cheese
1 C. cubed chicken with ½ C. steamed broccoli chopped, 1 Tbsp. ranch dressing. Or
1 C. cubed chicken, ½ C. chopped ham, ½ C. shredded cheese. Ranch dressing.
Oven Chicken Fajitas
1 lb boneless skinless chicken breasts
1 large green bell pepper
1 large red bell pepper
1 large onion
2 t cumin
2 t chili powder
1 t salt 1 can diced Mexican tomatoes
Cut chicken and vegetables into thin strips. Place in large bowl with rest of ingredients. Mix together. Place all in long bar pan or casserole dish larger than 9X12 that has been sprayed with Pam. Bake at 400 for 30-35 minutes. Serve in flour tortillas. Add cheese, salsa, guacamole, or whatever else you choose. Enjoy!
Oven Kalua Pork1
7-8 lb pork butt
1/4 C pineapple juice
3 T coarse salt
1 t Worcestershire sauce
1 t ginger
1/8 t minced garlic
1 t liquid smoke
In a small bowl, combine pineapple juice, salt, Worcestershire sauce, ginger and garlic. Mix well. Lay 3 sheets of aluminum foil out, one on top of another. Place roast in center of aluminum foil; rub with sauce and sprinkle liquid smoke on top. Fold all 3 sheets of aluminum foil (one at a time) over top of roast and secure tightly. Place wrapped meat in a baking pan. Roast at 375 for 5 hours. Shred the pork before serving. (I will buy the pork butts at Sam's, come home and prepare them, then stick them in 2 1/2 gallon zip locs, and freeze them. Then I can get up some morning and put that directly from the freezer to the oven - minus the zip loc, of course - and cook for about 10 hours. Easy fixins.)
Famous Corn Fest Chili
2 lbs. lean ground beef
2 medium onions, chopped
1 clove garlic,minced
1 can stewed tomatoes
2 Cups Tomato Juice
1 can tomato paste
2 Tbls. Chili Powder
1 teas. Worcestershire sauce
2 cans Red Kidney Beans
2 cans Black Beans
2 Tbls. Sugar
1 bag grandpa Holts corn
Salt & Pepper to taste
Brown beef, rinse and drain. Put in Crock pot. Add rest of ingredients except Corn. Cook on High one hour, then turn to low for 6 hours. 8 servings.
Tator Tot Casserole
1 lb. ground beef
1 lg. onion chopped
1 Can cream of chicken soup
1 Can cream of mushroom soup
½ C. Milk
1 pkg. tater tots
Mix cooked beef with sauces and onion. Put in bottom of 9x13 pan layer tater tots on top. Bake 350o 30-34 minutes.
Hawaiian Haystacks
2 C. Cooked cubed chicken
2 Cans cream of Chicken Soup
1 Can Chicken broth
4 Cups cooked rice
1 pkg. dry chow mein noodles
3 tomatoes, chopped
1 C. celery chopped
½ C. green pepper, chopped
½ C. green onion chopped
1 Can pineapple tidbits
1 C. grated cheddar cheese
1 C. slivered almonds
½ C. Coconut
1 C. mandarin oranges
Combine soup and chicken broth mix in chicken for gravy. Put rest of ingredients on table, let every one make t heir own. Enjoy! Family Favorite
Ham Fried Rice
2 C. Rice Cooked and cooled
6-8 eggs scrambled set aside
3-5 thick slices of ham, diced
2 green onions, slice
1 green pepper diced small
1 C. thawed frozen peas
Soy sauce to taste. Add only drops at a time and stir constantly until taste is good.
Favorite Sunday Roast
& mashed potatoes
1 Sirloin Tip Roast
Seasoning Salt
1 Can chicken broth
1 Can beef broth
Red potatoes
Sprinkle roast with seasoned salt, then brown in frying pan on stove on all sides. Put in crock pot. Fill Rest of Crock pot with red potatoes. Pour Beef and Chicken broth over top. Cook on High 7-8 hours. Pull out potatoes, put in pot to mash. Add butter, sour cream, salt and pepper. Whip using mixer. Take out roast and slice. Make gravy out of drippings. Put in to sauce pan, add 2 chicken bouillon and 2 beef bouillon bring to boil. Mix 2-3 Tbls. cornstarch with a little cold water, and add to mixture slowly, whisking constantly.
Grandma Hurley’s Beef Stew
2 lbs. stew meat
4-5 potatoes, diced
1 bag baby carrots sliced thick
1 onion
1 Can chicken broth
1 Can beef broth
2 Beef gravy mixes
Dip stew meat in seasoned flour and brown in frying on stove. Put in bottom of crock-pot, add chicken broth and beef broth. Simmer for 2 hours on high. Then add potatoes, carrots and onions. Simmer for 2 -4 more hours on high. When tender add Beef gravy mixes.
Easy lasagna
1 lb. ground beef
1 onion
1 large Prego spaghetti sauce
½ lb. uncooked lasagna noodles
12 oz. container cottage cheese
8 oz. shredded mozzarella cheese
1/3 Cup grated parmesan cheese
1 C. water
Brown ground beef. Drain fat and rinse add onion, and Prego sauce. Mix cottage cheese with mozzarella cheese. Layer uncooked noodles, then beef, then cheese mixture. Repeat. End with beef and then cheese. Pour cup of water over top. Then sprinkle with grated parmesan cheese.
Chicken Continental Casserole
4-5 Chicken breasts
1/3 C. seasoned flour
2 Cans cream of Chicken Soup
2 ½ Tbsp. grated onion
4 C. water
2 C. minute rice
1 teas. Salt
Pepper
1 Tbls. Parsley
½ teas. Celery flakes
¼ teas. Thyme
Dip Chicken in Flour. Brown in Pam cooking spray in frying pan. Remove fom pan. Add soup, seasonings, and water into drippings in frying pan. Heat through to a boil. Stirring constantly. Spread rice in crock pot. Cover with 2/3 of soup mixture. Stir with fork. Top with chicken. Pour remaining soup on top. Bake 375o for 30- 40 minutes.
Grilled Turkey or Chicken
2 Cups 7-up
1 C. Soy sauce
1 C. oil
½ teas. Garlic
Dash of lemon juice
Marinate for 18-24 hours in plastic container and cover. Barbecue slowly, turning frequently.
Parmesan Chicken
6-8 boneless, skinless chicken breasts
1 egg beaten
¾ C. Italian Seasoned Bread Crumbs
8 oz. Mozzarella cheese, shredded
Parmesan Cheese
1 jar Prego Spaghetti sauce
Dip chicken in egg. Roll in bread crumbs and brown in oil. Place chicken in baking dish. Put a little pile of Mozzarella on each chicken breast. Pour Prego sauce over top. Sprinkle top with Parmesan cheese. Bake at 350o for 35 minutes until bubble. Serves 6-8. Family Favorite
Fajita marinade
½ C. Italian dressing
½ C. soy sauce
½ C. apple cider vinegar
1/3 C. Worcestershire sauce
1/3 C. brown sugar, packed
1 teas. Garlic powder
Juice form ½ lime or lemon. 1 1/2 T.
Marinate beef for 24 hours, and chicken for 8 hours in refrigerator. Drain and grill or broil.
Chicken Fajitas
1 C. sliced white onion
1 sliced thin green pepper
1 sliced thin red pepper
3-4 marinated chicken breasts or beef
Grill chicken with onions and peppers. Heat tortillas for 20 seconds in microwave. Fill with chicken, cheese, lettuce, and tomato. Garnish with salsa, sour cream, guacamole. Roll up like taco or burrito.
Chicken Pockets
4-5 chicken breasts cooked, cubed
2 green onions
8 oz. cream cheese
½ Cube butter
Garlic powder
2 Pillsbury croissant rolls
Bread Crumbs
Salt and pepper to taste
Melt cream cheese and butter together in microwave. Pour over chicken into medium large bowl. Add cut green onions, garlic powder, salt and pepper into mixture. Take a spoon full of mixture and place it on rolled out croissant and roll it up. Place pockets onto sprayed cookie sheet. Cook for 11-13 minutes. 375o oven.
Sweet and Sour Meatballs
2 lb. ground beef
2 teas. Soy sauce
1 clove garlic minced
¾ C. oatmeal
¼ C. crushed pineapple
1 teas. Ginger
1 egg
½ C. milk
1 teas. Salt
Sauce:
½ C. brown sugar
2 teas. Soy sauce
1 beef bouillon
2-3 Tbls. Cornstarch
½ teas. Salt
Mix with 1 Cup water and 3 Tbls. Vinegar
¾ C. pineapple juice
2/3 C. water
Mix meat and other ingredients and form into 1 ½ inch balls using small cookie size scoop. Bake 350o for 35-40 minutes. Drain grease. Pour sauce over meatballs and bake for 10 minutes more. Yummy over rice!
Easy Chicken Pot Pie
1 pie crust - 2 optional
2 Cans cream of Chicken soup
1 lg. Chicken Breast cooked and cubed
1 lg. potato cooked and cubed
1 C. steamed broccoli
1 C. mixed frozen veggies
¼ C. shredded parmesan cheese
Lay first pie crust on bottom of pie pan. Spread 1 chicken soup on crust. Layer chicken, potato, broccoli, and veggies. Salt and pepper to taste. Sprinkle cheese on top. Spread other can chicken soup over top of that. Cover with second pie crust. Bake 375o for 1 hour until golden brown.
Café Rio Pork
1 Pork roast
2 Cups salsa
½ C. brown sugar
1 can Dr. Pepper
Put in crock-pot cook for 6-8 hours on high for the first hour then turned to low.
Café Rio Rice
3 C. Water
4 Chicken bouillon
4 teas. Garlic minced
½ bunch cilantro
1 Can green chilies
¾ teas. Salt
1 Tbls. Butter
½ onion diced
3 C. Rice (minute rice would work great)
Blend cilantro, green chilies and onion together in food processor. Bring water to a boil and add all ingredients, simmer covered for 30 minutes.
Café Rio Dressing
1 Buttermilk ranch dressing packet
(made up as per pkg. instructions)
2 tomatillos
½ bunch cilantro
1 clove garlic
Juice of lime
1 jalapeno if you like it hot
Use a food processor to blend all ingredients well. Refrigerate.
3-4 boneless skinless chicken breasts cooked
2 Cans Cream of Chicken Soup
1 C. Sour Cream
Crust/topping
1 Cube butter melted
2 pkg. ritz crackers
1 T. poppy seeds
Cover and bake 350o 30 minutes
Yummy Honey Chicken Kabobs
¼ C. Vegetable oil
1/3 C. honey
1/3 C. soy sauce
2 cloves garlic
5 small onions, cut into 2 “ pieces
2 red bell peppers, cut into 2 inch pieces
Skewers
Whisk together oil, honey, soy sauce, pepper.
Set some aside to save while cooking. Put in bowl with chicken, garlic, onions, and peppers and marinate for at least 2 hours.
Drain marinade. Thread chicken and veggies on skewers. Pleace skewers on grill. Cook 12-15 minutes until chicken juices run clear. Turn and brush with reserved marinade.
Maple Salmon’
¼ C. Maple Syrup
2 T. Soy sauce
1 Clove garlic
¼ teas. Garlic salt
1/8 teas. Black pepper
1 lb. salmon
Mix syrup, soy sauce, garlic, salt and pepper.
Place salmon in shallow baking dish and coat with maple syrup mixture. Cover the dish and marinate salmon in fridge for 30 minutes. Turning once.
Preheat oven 400 o
Bake uncovered 20 minutes or unil easily flakes.
Chicken Enchiladas
4-6 boneless chicken breasts cooked, shredded
Seasoning salt to taste
2 Cans cream of Chicken soup
½ onion diced
1 C. sour cream
1-2 cans diced green chilies
Milk
Cheddar cheese
Flour tortillas
Cook chicken sprinkle with seasoning salt. Mix cream soups, sour cream, onion, green chilies with a little milk to get a good consistency, not too thick. Put chicken, sauce, and cheese in tortilla and roll up tight. Fit as many as you can into 9x13 pan. Spread sauce over top covering all edges. Sprinkle more cheddar cheese over top.
Chicken Stuffing Casserole
4 chicken Breasts cooked in microwave @ 70% power for 10 minutes and cut up
2 Boxes stove top stuffing (chicken flavored)
1 C. sour cream
2 cans cr of chicken
Prepare stuffing as directed. Cook Chicken. Layer stuffing then chicken then stuffing. Spread with cream soup mixture. Sprinkle a little more stuffing on top and sprinkle with a little cheese.
Hot Pockets
12 Rhodes frozen rolls
Flour lightly and roll flat
Fill with one of the following or make up your own. Then bake to Rhodes directions.
Chili and Cheese or
2 Tbls. Pizza sauce with your favorite topping and shredded cheese
1 C. cubed chicken with ½ C. steamed broccoli chopped, 1 Tbsp. ranch dressing. Or
1 C. cubed chicken, ½ C. chopped ham, ½ C. shredded cheese. Ranch dressing.
Oven Chicken Fajitas
1 lb boneless skinless chicken breasts
1 large green bell pepper
1 large red bell pepper
1 large onion
2 t cumin
2 t chili powder
1 t salt 1 can diced Mexican tomatoes
Cut chicken and vegetables into thin strips. Place in large bowl with rest of ingredients. Mix together. Place all in long bar pan or casserole dish larger than 9X12 that has been sprayed with Pam. Bake at 400 for 30-35 minutes. Serve in flour tortillas. Add cheese, salsa, guacamole, or whatever else you choose. Enjoy!
Oven Kalua Pork1
7-8 lb pork butt
1/4 C pineapple juice
3 T coarse salt
1 t Worcestershire sauce
1 t ginger
1/8 t minced garlic
1 t liquid smoke
In a small bowl, combine pineapple juice, salt, Worcestershire sauce, ginger and garlic. Mix well. Lay 3 sheets of aluminum foil out, one on top of another. Place roast in center of aluminum foil; rub with sauce and sprinkle liquid smoke on top. Fold all 3 sheets of aluminum foil (one at a time) over top of roast and secure tightly. Place wrapped meat in a baking pan. Roast at 375 for 5 hours. Shred the pork before serving. (I will buy the pork butts at Sam's, come home and prepare them, then stick them in 2 1/2 gallon zip locs, and freeze them. Then I can get up some morning and put that directly from the freezer to the oven - minus the zip loc, of course - and cook for about 10 hours. Easy fixins.)
Famous Corn Fest Chili
2 lbs. lean ground beef
2 medium onions, chopped
1 clove garlic,minced
1 can stewed tomatoes
2 Cups Tomato Juice
1 can tomato paste
2 Tbls. Chili Powder
1 teas. Worcestershire sauce
2 cans Red Kidney Beans
2 cans Black Beans
2 Tbls. Sugar
1 bag grandpa Holts corn
Salt & Pepper to taste
Brown beef, rinse and drain. Put in Crock pot. Add rest of ingredients except Corn. Cook on High one hour, then turn to low for 6 hours. 8 servings.
Tator Tot Casserole
1 lb. ground beef
1 lg. onion chopped
1 Can cream of chicken soup
1 Can cream of mushroom soup
½ C. Milk
1 pkg. tater tots
Mix cooked beef with sauces and onion. Put in bottom of 9x13 pan layer tater tots on top. Bake 350o 30-34 minutes.
Hawaiian Haystacks
2 C. Cooked cubed chicken
2 Cans cream of Chicken Soup
1 Can Chicken broth
4 Cups cooked rice
1 pkg. dry chow mein noodles
3 tomatoes, chopped
1 C. celery chopped
½ C. green pepper, chopped
½ C. green onion chopped
1 Can pineapple tidbits
1 C. grated cheddar cheese
1 C. slivered almonds
½ C. Coconut
1 C. mandarin oranges
Combine soup and chicken broth mix in chicken for gravy. Put rest of ingredients on table, let every one make t heir own. Enjoy! Family Favorite
Ham Fried Rice
2 C. Rice Cooked and cooled
6-8 eggs scrambled set aside
3-5 thick slices of ham, diced
2 green onions, slice
1 green pepper diced small
1 C. thawed frozen peas
Soy sauce to taste. Add only drops at a time and stir constantly until taste is good.
Favorite Sunday Roast
& mashed potatoes
1 Sirloin Tip Roast
Seasoning Salt
1 Can chicken broth
1 Can beef broth
Red potatoes
Sprinkle roast with seasoned salt, then brown in frying pan on stove on all sides. Put in crock pot. Fill Rest of Crock pot with red potatoes. Pour Beef and Chicken broth over top. Cook on High 7-8 hours. Pull out potatoes, put in pot to mash. Add butter, sour cream, salt and pepper. Whip using mixer. Take out roast and slice. Make gravy out of drippings. Put in to sauce pan, add 2 chicken bouillon and 2 beef bouillon bring to boil. Mix 2-3 Tbls. cornstarch with a little cold water, and add to mixture slowly, whisking constantly.
Grandma Hurley’s Beef Stew
2 lbs. stew meat
4-5 potatoes, diced
1 bag baby carrots sliced thick
1 onion
1 Can chicken broth
1 Can beef broth
2 Beef gravy mixes
Dip stew meat in seasoned flour and brown in frying on stove. Put in bottom of crock-pot, add chicken broth and beef broth. Simmer for 2 hours on high. Then add potatoes, carrots and onions. Simmer for 2 -4 more hours on high. When tender add Beef gravy mixes.
Easy lasagna
1 lb. ground beef
1 onion
1 large Prego spaghetti sauce
½ lb. uncooked lasagna noodles
12 oz. container cottage cheese
8 oz. shredded mozzarella cheese
1/3 Cup grated parmesan cheese
1 C. water
Brown ground beef. Drain fat and rinse add onion, and Prego sauce. Mix cottage cheese with mozzarella cheese. Layer uncooked noodles, then beef, then cheese mixture. Repeat. End with beef and then cheese. Pour cup of water over top. Then sprinkle with grated parmesan cheese.
Chicken Continental Casserole
4-5 Chicken breasts
1/3 C. seasoned flour
2 Cans cream of Chicken Soup
2 ½ Tbsp. grated onion
4 C. water
2 C. minute rice
1 teas. Salt
Pepper
1 Tbls. Parsley
½ teas. Celery flakes
¼ teas. Thyme
Dip Chicken in Flour. Brown in Pam cooking spray in frying pan. Remove fom pan. Add soup, seasonings, and water into drippings in frying pan. Heat through to a boil. Stirring constantly. Spread rice in crock pot. Cover with 2/3 of soup mixture. Stir with fork. Top with chicken. Pour remaining soup on top. Bake 375o for 30- 40 minutes.
Grilled Turkey or Chicken
2 Cups 7-up
1 C. Soy sauce
1 C. oil
½ teas. Garlic
Dash of lemon juice
Marinate for 18-24 hours in plastic container and cover. Barbecue slowly, turning frequently.
Parmesan Chicken
6-8 boneless, skinless chicken breasts
1 egg beaten
¾ C. Italian Seasoned Bread Crumbs
8 oz. Mozzarella cheese, shredded
Parmesan Cheese
1 jar Prego Spaghetti sauce
Dip chicken in egg. Roll in bread crumbs and brown in oil. Place chicken in baking dish. Put a little pile of Mozzarella on each chicken breast. Pour Prego sauce over top. Sprinkle top with Parmesan cheese. Bake at 350o for 35 minutes until bubble. Serves 6-8. Family Favorite
Fajita marinade
½ C. Italian dressing
½ C. soy sauce
½ C. apple cider vinegar
1/3 C. Worcestershire sauce
1/3 C. brown sugar, packed
1 teas. Garlic powder
Juice form ½ lime or lemon. 1 1/2 T.
Marinate beef for 24 hours, and chicken for 8 hours in refrigerator. Drain and grill or broil.
Chicken Fajitas
1 C. sliced white onion
1 sliced thin green pepper
1 sliced thin red pepper
3-4 marinated chicken breasts or beef
Grill chicken with onions and peppers. Heat tortillas for 20 seconds in microwave. Fill with chicken, cheese, lettuce, and tomato. Garnish with salsa, sour cream, guacamole. Roll up like taco or burrito.
Chicken Pockets
4-5 chicken breasts cooked, cubed
2 green onions
8 oz. cream cheese
½ Cube butter
Garlic powder
2 Pillsbury croissant rolls
Bread Crumbs
Salt and pepper to taste
Melt cream cheese and butter together in microwave. Pour over chicken into medium large bowl. Add cut green onions, garlic powder, salt and pepper into mixture. Take a spoon full of mixture and place it on rolled out croissant and roll it up. Place pockets onto sprayed cookie sheet. Cook for 11-13 minutes. 375o oven.
Sweet and Sour Meatballs
2 lb. ground beef
2 teas. Soy sauce
1 clove garlic minced
¾ C. oatmeal
¼ C. crushed pineapple
1 teas. Ginger
1 egg
½ C. milk
1 teas. Salt
Sauce:
½ C. brown sugar
2 teas. Soy sauce
1 beef bouillon
2-3 Tbls. Cornstarch
½ teas. Salt
Mix with 1 Cup water and 3 Tbls. Vinegar
¾ C. pineapple juice
2/3 C. water
Mix meat and other ingredients and form into 1 ½ inch balls using small cookie size scoop. Bake 350o for 35-40 minutes. Drain grease. Pour sauce over meatballs and bake for 10 minutes more. Yummy over rice!
Easy Chicken Pot Pie
1 pie crust - 2 optional
2 Cans cream of Chicken soup
1 lg. Chicken Breast cooked and cubed
1 lg. potato cooked and cubed
1 C. steamed broccoli
1 C. mixed frozen veggies
¼ C. shredded parmesan cheese
Lay first pie crust on bottom of pie pan. Spread 1 chicken soup on crust. Layer chicken, potato, broccoli, and veggies. Salt and pepper to taste. Sprinkle cheese on top. Spread other can chicken soup over top of that. Cover with second pie crust. Bake 375o for 1 hour until golden brown.
Café Rio Pork
1 Pork roast
2 Cups salsa
½ C. brown sugar
1 can Dr. Pepper
Put in crock-pot cook for 6-8 hours on high for the first hour then turned to low.
Café Rio Rice
3 C. Water
4 Chicken bouillon
4 teas. Garlic minced
½ bunch cilantro
1 Can green chilies
¾ teas. Salt
1 Tbls. Butter
½ onion diced
3 C. Rice (minute rice would work great)
Blend cilantro, green chilies and onion together in food processor. Bring water to a boil and add all ingredients, simmer covered for 30 minutes.
Café Rio Dressing
1 Buttermilk ranch dressing packet
(made up as per pkg. instructions)
2 tomatillos
½ bunch cilantro
1 clove garlic
Juice of lime
1 jalapeno if you like it hot
Use a food processor to blend all ingredients well. Refrigerate.
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