Recent Request

I made my mom's recipe Luscious Chocolate Mousse this weekend. My adorable sis-in-law Asia, was good enough to ask me for the recipe. As I assumed it is already here (it is most likely our family's favorite, am I right Mechelle?) under the month of February. I added under the comment on that recipe a fun, new and I (not so humbly) think fabulous twist to the recipe. If you like Chocolate Mint, you HAVE to check out what I did.

HOLY YUMMY BATMAN!

PS Does anyone have a good recipe for Pad Thai? I have been looking on the Internet and tried one last night. It was a thumbs down experiment! Poor David was trying not to throw up at dinner last night!

Hot Mulled Apple Cider

I made this for a little get together last night and it was delish! I love to serve this beverage in the winter, it warms the soul!

1/2 c. brown sugar (try less, the cider is already sweet)

1 t. whole all spice

1 t. whole cloves

1/4 t. salt

dash nutmeg

3 cinnamon sticks (3 inch long)

2 quarts apple cider (I actually used a bottle of 96 oz. which turned out to be 3 quarts plus a FULL cup. The flavor was fabulous and plenty sweet.)

Combine, boil, cover and simmer 20 minutes, strain spices. I just mix it and put it in my crock pot on high about two-three hours before my party. Short time before guests arrive I turn the crock pot down to low.

For those Martha Stewarts of you: Serve with Orange wedges stubbed with cloves!

Pumpkin Cobbler

As soon as I have a hubcap (husband) again I will make this recipe. It is from my adorable cousin Angela. It sounds WONDERFUL and she says it is as good as it is easy!

Make a double pumpkin pie filling and put it all in a 9x13 pan. Sprinkle on a yellow cake mix. Cut one cube of butter and place over the cake mix. Bake according to pie recipe instructions.

Top with cool whip, ice cream or a cream cheese, powder sugar and cool whip mix.

I think I will have to make this for Thanksgiving!

Fresh Peach Pie

I LOVE peaches, and I LOVE this recipe!!

1 pie shell, baked and cooled

2 c. sliced fresh peaches

1 c. sugar
1 c. water
3 T. cornstarch, just dissolved in water
3 T. Lemon Jello
2 T. butter

Combine the above ingredients, mixing well with whisk. Bring to a boil, boil a couple of minutes to get the starch out. Cool, mix with peaches and pour into pie shell. Chill. Serve with whipped cream.

Zucchini A La Fried

1 C. flour

3/4 - 1 C. water

1/4 C. cornstarch

1/2 tsp. baking soda

1/2 tsp. celery salt

1/2 tsp. season salt

salt and pepper

1 C. bread crumbs

3/4 C. grated parmesan or romano cheese (fresh is always better)

3-4 small to med. zucchini or straight yellow squash

peanut oil to fry with

This is a two-dip process. In the first bowl, mix the first set of ingredients together to make a tempura batter. The amounts on the seasonings are just a guess. (As I always say...go by how it smells).

The batter should be smooth with no lumps and about the consistency of pancake batter.Mix the bread crumbs and cheese in a separate dish.Cut your zucchini in spears or slices. Dip in first bowl of tempura mixture, then in bread crumb/cheese mixture.

Fry in 375 degree frying skillet or fryer. I like to use peanut oil so my eyes don't burn, but any canola or vegetable oil will work. Serve with Ranch dressing Cucumber Ranch Dip

Oreo and Fudge Ice Cream Cake

1/2 cup hot fudge ice cream topping, warmed
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1 pkg. (4-serving size) JELL-O Chocolate Instant Pudding
8 OREO Cookies, chopped (about 1 cup)
12 vanilla ice cream sandwiches, unwrapped

POUR fudge topping into medium bowl. Add 1 cup of the whipped topping; stir with wire whisk until well blended. Add dry pudding mix; stir 2 min. or until well blended. Gently stir in chopped cookies; set aside.

ARRANGE 4 of the ice cream sandwiches, side-by-side, on 24-inch-long piece of foil; top with half of the whipped topping mixture. Repeat layers. Top with remaining 4 ice cream sandwiches. Frost top and sides of dessert with remaining whipped topping. Bring up foil sides. Double fold top and ends to loosely seal packet.

FREEZE at least 4 hours before serving. Store leftover dessert in freezer.

Fun variation: Prepare as directed, using Neapolitan ice cream sandwiches.

Café Rio Chicken Burrito/Salad

Warning: For a HUGE crowd

Chicken:
1 small bottle Kraft Zesty Italian Dressing
1 T chili powder (half this if you don't like a lot of spice.)
1 T Cumin (might half this too)
3 cloves garlic, minced
5 lbs of chicken breast

Cook 4 hrs in crock pot, shred, cook 1 more hour.

Rice:
4 cups water
4 tsp chicken bouillon
4 tsp garlic, minced
1/2 bunch of cilantro
1 can green chilis
3/4 tsp salt
1 T butter
1/2 onion
2 cups rice

Blend ingredients in food processor. Add with rice to boiling water, cover. Simmer 30 mins.

Dressing for Salad:
1 buttermilk ranch dressing pkt (prepared)
2 tomatillos
1/2 bunch cilantro
1 clove garlic
juice of 1 lime
1 jalapeno

Blend with food processor. Refrigerate.

For Burritos:

Add chicken, rice, and pinto or black beans, to flour tortilla. Top with shredded cheese and smother with green tomatillo sauce. Garnish with guacamole and sour cream.

Cranberry Sauce

I may regret this but I thought I might trying making my Cranberry Sauce. It may be the biggest mistake of my life because I may not ever be able to go back to the can.

1 C. water

1 C. sugar

3/4 C. dried cranberries

2 pear halves, (canned are fine)

1 can mandarin oranges
1/4 an apple or 3 Tbsp. canned applesauce

1/2 tsp. salt

1 tsp. cinnamon

1/2 tsp. fresh nutmeg

A few sprinkles of ginger

opt. a few zests of orange peel and chopped pecans

Puree the pear, oranges and apple wedge in food processor. Bring the water and sugar to a boil to dissolve the sugar. Add the cranberries, the fruit puree, salt, cinnamon, nutmeg and ginger. Stir to combine and bring to a boil. Then turn down heat and simmer for 30 minutes (15 minutes uncovered, then the last 15 covered). Let sit and cool to room temperature before serving and prepare yourself for the wonderful smell that fills the kitchen while cooking it! Some of us even liked it enough to put it on our rolls as a jam.

Zucchini Medley

Forget zucchini bread when you can have this... I love zucchini and this is why...

3 c. sliced zucchini
1 c. sliced onions
1 garlic clove minced (I use more)
1/2 tsp. dried basil
1/2 tsp. dried oregano
1/8 tsp. salt
3 Tbsp. butter

Saute until soft

1 med. tomato, sliced

Stir in and cook slightly

1 c. Parmesan- sprinkle on top cook until melted.

PS Did you know zucchini is an Italian word. No wonder it is hard to remember how to spell!!!

Banana Cake

This is by request of Jenn. We had it yesterday when she was here and said you have to post it on your blog. How can I refuse the best sis-in-law who adds recipes regularly! Here it is...

Cream:

3/4 c. shortening
2 1/4 c. white sugar
4 bananas ( about 2 cups)
1 1/2 tsp. vanilla
3 eggs

Set aside.

Add together:

3 c. flour
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
3/4 tsp. salt

Mix flour mixture one cup at a time to shortening mixture.

1 1/4 c. sour milk (to make sour milk add lemon juice to reg. milk about a Tbsp.)

Add milk and mix for 3 minutes.

Pour batter in a 13 x 18 greased cookie sheet. Bake at 350 for 20-25 minutes.

Cream Cheese Frosting: (Use a recipe you have and love or here is what I have)

Powdered sugar
8 oz. cream cheese
1 square butter (no marg!)
vanilla
small amount of milk if needed

Sorry for the lack of information on the frosting. It is what I was given. I was asked to make this recipe 10 years ago for a Stake Enrichment. It is yuuuuummmmmy but the frosting you have to wing it.

Perfect BBQ Grilled Chicken

1/3 c. Classic Caesar Dressing
4 small boneless skinless chicken breasts
1/4 c. BBQ sauce

Pour dressing over chicken in plastic bag. Seal bag; turn to evenly coat. Refrigerate 30 min. to marinate. Remove chicken from marinade; discard bag and marinade.

Preheat grill to medium heat. Place chicken on grill; cover with lid.

Grill 6 to 8 min. on each side or until cooked through (165°F), turning and brushing occasionally with barbecue sauce for the last few minutes.

Caramelized Beef Skewers

1 lb. beef sirloin, cubed for kabobs
1/4 c. A1, divided
1/4 c. BBQ sauce
1 t. Dijon Mustard

Toss steak with 2 Tbsp. of the steak sauce; let stand 10 min. to marinate. Meanwhile, combine remaining 2 Tbsp. steak sauce, the barbecue sauce and mustard; set aside.

Preheat grill to medium-high heat. Thread steak onto eight long soaked wooden or metal skewers.

Grill skewers 6 min. or until steak is cooked through, turning after 3 min. and brushing generously with the barbecue sauce mixture.

Perfect Chocolate Chip Cookies

I made these for the blessing, I've had tons of recipe requests...it's just the tollhouse recipe w/a little twist!
1 c. Butter
3/4 c. Br. Sugar
3/4 c. Sugar
2 eggs
1 t. vanilla
2 1/4 c. flour (will add about a cup more)
1 t. salt
1 t. baking soda
1 pkg choc chips (I prefer semi-sweet)

Cream Butter w/sugars. Beat in Eggs, add Vanilla, blend (don't overmix eggs or vanilla)
Add dry ingreds. stir in more flour (or oatmeal) maybe about 3/4 cup-1 c. or until dough is slightly stiff--crumbles, but will still roll together, I stir in by hand. Add choc chips and bake at 350 for 10 mins or until brown. I use a cookie scoop, that seems to help make them keep their shape.

Fruit Jello

I am anti jello salads. They are desserts not salads and refuse to make them in general. Except for this recipe due to the amount of fruit in it. However if I am truly honest with myself, this is a dessert too.

2 pkgs. raspberry gelatin
2 c. boiling water
1 can. (8 oz) crushed pineapple, drained & reserve juice (I use a large can)
1 1/2 cup raspberries, strawberries or blueberries whatever you can get your hands on
3-4 med. bananas smashed
1/2 chopped pecans

Dissolve gelatin in water. With reserve juice add enough water to measure 1 cup; stir into gelatin mixture. Stir pineapple, berries, bananas, and pecans. Pour into 13x9 dish. cover and refrigerate until firm.

Frosting (this is what makes this a dessert)

1 pkg cream cheese (8 oz), softened
1 c. sour cream
1/2 c sugar (I use less so it is not so desserty)


Beat cream cheese, sour cream, and sugar til smooth. Spread over firm gelatin. cover and refrigerate until serving.

Winter Green Salad

1/4 c. chopped pecans
2 T. sugar

In a small frying pan on medium heat cook and stir until sugar melts and is a light tan color. Cool on foil.

Romain, Spinach, Red and Green lettuce mix
Grapes- cut lengthwise
Pomegranate- cut in half and break get seeds
3 kiwis- peel and sliced and cut in fourths

Mix and add cooled pecans

Dressing:
1/4 c. oil
2 T. apple cider vinegar
2 T. sugar
1/2 t. salt

Whisk and Chill. Toss with salad right before serving. This recipe is requested often!

Chicken Rice Salad

1- 6 oz. pkg. Uncle Ben's Long Grain & Wild rice- cooked directed
2 c. cooked chicken chopped
1/2 c. celery chopped
1/2 c red bell pepper (I use green but if you are freak about color red is better)
1/2 c. sliced fresh mushrooms
1/2 c. sliced green onion (OK I do not put onions in my salad)
1 tomatoe diced
1/4 c. toasted almonds sliced

Combine in salad bowl.

Dressing:
1/2 c. salad dressing (or use Mayo and add a small amount of mustard and sugar)
1/3 c. sour cream
1/2 t. salt
1/8 t. marjoram
1/8 t. white pepper

Combine dressing ingredients. Toss onto salad right before serving (actually I don't bother to wait and it is just fine).

Chicken Salad

I got this treasure from Rochelle Poulson, a good friend in Arizona. I thought I could not find it and almost went into a panic because I LOVE LOVE LOVE this recipe. When I found it I thought I have to post this on my blog and then I will never lose it again.

3 1/2 c cooked, diced chicken (you can use the canned chicken, I buy it at Costco or Sam's)
3 boiled eggs, diced
1 c. chopped celery (about 2 sticks)
2 T. parsley (can be dry)
3 T. finely chopped onion
1 1/2 c mayo (I actually use way less)
1- 20 oz. can crushed pineapple (drained)
1/2 c. chopped slivered roasted almonds
Purple grapes sliced
salt & pepper to taste

Mix all together. Serve on rolls or croissants. Be ready to hand out the recipe!

Chicken Caesar Pasta

16 oz. box rotini
2 boneless chicken breasts
1 bottle Cardini’s original Caesar dressing (whatever)
1 Tbsp. crushed garlic
1 Tbsp. olive oil1 pint cherry tomatoes
2 Tbsp. Mrs. Dash seasoning
1/3 red onion, chopped

Cook pasta and drain. Cut chicken into bite-size pieces and stir-fry in garlic & oil. Mix chicken in with the pasta. Add dressing, onion, and Mrs. Dash. Garnish with cherry tomatoes (optional: cut them in half).

Garlic Shrimp Linguine

1 lb. uncooked linguine
3 Tbsp. butter
2 Tbsp. olive oil
6 Tbsp. cooking white wine (you can use White Grape Juice or Apple Juice)
1/3 c. heavy whipping cream
4 tsp. grated Parmesan cheese
6 cloves garlic, minced
3 tsp. chopped fresh parsleysalt & pepper to taste
1 lb. medium shrimp, peeled & deveined

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8-10 minutes; drain. Meanwhile, in a large saucepan, melt butter over medium low heat; add wine, cheese, olive oil, garlic, parsley, and salt & pepper to taste. Simmer over low heat for 3-5 minutes, stirring frequently. Increase heat to medium high and add shrimp to skillet; cook for a few minutes or until shrimp begins to turn pink (do not overcook). Add whipping cream. Serve portions of pasta topped with shrimp & sauce. Garnish with parmesan cheese (we prefer shredded over grated for garnishing) and fresh parsley, if desired.

Corn & Abocado Salsa

1 can white corn, drained
1 can black-eyed peas, drained
1/2 bunch green onion, chopped
1/2 bunch cilantro, chopped
4 med. tomatoes, chopped
3 avocados, chopped
1 pkg. Good Seasons Italian dressing mix

Mix together all ingredients and chill overnight.

O'Henry's

1 c. Karo syrup (found with other syrups)
1 c. sugar
1 c. peanuts (I got unsalted and I don't chop them)
1 c. peanut butter
3 c. Rice Krispies
1 pkg. chocolate chips
1 pkg. butterscotch chips

Stir together Karo syrup and sugar. Microwave for 2 minutes. Add peanuts and peanut butter to the Karo mixture. Microwave everything for 1 minute. Add 3 cups of Rice Krispies. Spread into a greased 9" x 13" pan. Combine chocolate chips (on bottom) and butterscotch chips in a bowl and microwave for 2 minutes. Stir until smooth. Spread over krispie mixture and cool in the refrigerator. Remove and cut into 1-inch squares.

Greenies

1/4 c. oil
1 box white cake mix
2 eggs
1 1/4 c. water
1 sm. box vanilla instant pudding
2 t. mint flavoring

Mix for 2 minutes, until lumps are gone.

6 oz. chocolate chips

Add. Bake 30-40 minutes @ 350.

Razz-Ma-Tazz Bars

These are absolutely amazing! Holy Yummy Batman! Ask Mechelle if you do not believe me.

Estimated Times:Preparation - 20 min Cooking - 1 hrs 10 min Yields - 16 bars

Ingredients:
1/2 cup (1 stick) butter or margarine
2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Premier White Morsels, divided
2 large eggs
1/2 cup granulated sugar
1 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon almond extract
1/2 cup seedless raspberry jam
1/4 cup toasted sliced almonds

Directions:PREHEAT oven to 325° F. Grease and sugar 9-inch-square baking pan.

MELT butter in medium, microwave-safe bowl on HIGH (100%) power for 1 minute; stir.

Add 1 cup morsels; let stand. Do not stir.

BEAT eggs in large mixer bowl until foamy. Add sugar; beat until light lemon colored, about 5 minutes. Stir in morsel-butter mixture. Add flour, salt and almond extract; mix at low speed until combined. Spread 2/3 of batter into prepared pan.

BAKE for 15 to 17 minutes or until light golden brown around edges. Remove from oven to wire rack.

HEAT jam in small, microwave-safe bowl on HIGH (100%) power for 30 seconds; stir. Spread jam over warm crust. Stir remaining morsels into remaining batter. Drop spoonfuls of batter over jam. Sprinkle with almonds.

BAKE for 25 to 30 minutes or until edges are browned. Cool completely in pan on wire rack. Cut into bars.

PS I used any kind of White Chocolate. It DOES not need to be Nestle Toll House!

Popsicle Fun

Check out this web site for Popsicles fun! A fun healthy snack that the kids can help make and feel proud to share with the neighborhood friends!

http://www.cdkitchen.com/recipes/cat/897/0.shtml

Fabulous Fettucini

Another Summer time favorite! I am still hoping, begging, and pleading for your recipes!!!

1/8-1/4 c butter (no sub) - Melt

2 mince garlic cloves - Add and saute

1 lb. imitation crab meat

2 c. chopped broccoli

1/2 tsp. oregano

1/2 tsp. pepper

Add the above 4 items and cook until tender about 5 minutes

1/2 c whipping cream or half and half (depending on how good you want to be) - Stir in

1/2 c. grated Parmesan cheese - Add

Fresh parsley chopped to taste - Add

1 tomato chopped - Add

1 lb. cooked Fettucini cooked

Pour sauce over noodles and serve!

Chciken Caesar Tortilla Roll-ups

Its a MIRACLE, I a blogging!!!

Last night I made my favorite summer time dinner. It is easy, goooood, and does not heat up the kitchen. Not only did I think that I ought to add the recipe to this blog but wanted to invite, encourage, and beg you to add your summertime favorite dinner dishes.

Saute 1-3 (depending on how many you are serving, about a half of breast per person)Chicken breast pieces on medium high.

While saute-ing add generous amounts of:

Onion powder

Garlic powder

Oregano

Basil

Kosher salt

One minute before removing from stove add Parmesan cheese.

Time to assemble. Tortilla, cut up lettuce (Romain is typical for Caesar salad but add whatever you like. If you add Iceberg just don't tell me, I would hate to have to shun you {Dwight Moment}), sliced tomatoes (preferable out of the garden or vine ripe), croutons (optional due to tortillas), chicken, and salad dressing. Fold in sides of tortillas and roll up.

I prefer a Caesar Vinaigrette but David dislikes Vinaigrettes (Woe is me), so I just use a creamy Caesar Dressing. There are excellent Caesar Vinaigrettes recipes on-line but due to my woe-ness I have not bother to write any of them down!

I LOVE LOVE LOVE this recipe! What are your favorite summertime main dishes?

Chocolate Chip Cookie Pie… Oh My!

Chocolate Chip Cookie Pie
1 unbaked 9-inch (4-cup volume) deep-dish pie shell*
2 large eggs
1/2 cup all-purpose flour
1/2 cup granulated sugar
1/2 cup packed brown sugar
3/4 cup (1 1/2 sticks) butter, softened
1 cup (6 ounces) semi-sweet chocolate morsels
1 cup chopped pecans
Serve with ice cream (optional)

• Preheat oven 325 degrees F.
• Beat eggs in large mixer bowl on high until foamy.
• Beat in flour, granulated sugar and brown sugar. Beat in butter.
• Stir in morsels and nuts and spoon into pie shell.
• Bake for 55-60 minutes. Cool on wire rack. Serve warm.

Recipe from Nestle Classic Recipes, 2003
* If using frozen pie shell, use deep dish style and thaw completely. Bake on baking sheet and increase baking time slightly.

GOODIE BALLS (UNBAKED COOKIES)
3 oz. cream cheese, softened 3 tbsp. peanut butter 2 tbsp. honey 2 tbsp. dry milk powder 1/4 c. sunflower seeds (optional) 2 tbsp. chopped nuts 1/2 c. shredded coconut or wheat germ (optional) Mix all ingredients together. Shape into small balls. May be rolled in wheat germ or coconut. Refrigerate Mechelle

UNBAKED OATMEAL COOKIES

UNBAKED OATMEAL COOKIES These are great to make on those hot summer days when you don't want to heat up the oven. I use to make these all the time when I was a kid.
2 cups sugar 1/2 cup milk 1 stick butter 2 tablespoons cocoa 3 cups 1 minute oats 1/2 cup crunchy peanut butter Mix first 4 ingredients in a saucepan. Bring to a rolling boil, stirring constantly. Boil exactly 1 minute. Remove from heat and add 3 cups of oats and 1/2 cup crunchy peanut butter. Drop by spoonfuls on waxed paper. Let stand until cooled. Mechelle

Southwest Chicken Salad

Using McCormick® Taco Seasoning in a marinade is a great way to infuse chicken with a Southwestern flavor. Sliced chicken over a bed of lettuce makes a delectably light dinner.
Prep Time: 5 minutes
Marinate: 30 minutes
Cook Time: 14 minutes
Makes 6 servings.

Ingredients:

1 package McCormick® Taco Seasoning Mix
1/4 cup oil
1/4 cup lemon juice
1/4 cup water
1 1/2 pounds boneless skinless chicken breast halves
8 cups salad greens

Assorted toppings. such as salsa, sour cream, shedded Cheddar cheese and sliced black olives (optional)
Directions:1. Mix Seasoning Mix, oil, lemon juice and water in small bowl. Place chicken in large resealable plastic bag or glass dish. Add marinade; turn to coat well.
2. Refrigerate 30 minutes or longer for extra flavor. Remove chicken from marinade. Discard any remaining marinade.
3. Broil or grill over medium-high heat 6 to 7 minutes per side or until chicken is cooked through, turning frequently.
4. Cut chicken into thin slices. Divide salad greens evenly among serving plates. Top with sliced chicken. Serve with assorted toppings, if desired,

I can relate to this a little too well. Just replace Calvin with Bryce or Ross.

Coconut Syrup

My friend Nikki, introduced me to coconut syrup. Holy yummy batman! If you like coconut this is to die for!!! The hitch is that you have to go to Hawaii to get it. Well I am looking for syrup recipes that are similar, here are a few I found. Tell me which one is your favorite

COCONUT SYRUP:
1 c. sugar

1/2 c. water

2 tbsp. butter

1 tsp. coconut extract

Combine sugar, water and butter and bring to a boil; boil 5 minutes. Remove from heat and stir in flavoring. Serve over warm pancakes.

Another one:

COCONUT FLAVORED PANCAKE SYRUP

1 c. sugar

1 c. light Karo

Boil sugar and Karo together until sugar is dissolved. Take off heat and add 1 cup cream and 1 teaspoon coconut flavoring. Keep in refrigerator.

Another one: (this one sounds really good since it has cream of coconut but I would use butter)

1 cup canned cream of coconut

2 tablespoons margarine

1 tablespoon lemon juice

1 sprinkle salt

Directions:
Combine all ingredients in a small saucepan and gently heat. Serve warm on cake or ice cream or pancakes and waffles.
This recipe from CDKitchen for Coconut Syrup serves/makes 1 cup

Hot Cross Buns

My Cousin Janell said these are good, so I looked them up and am going to make them tomorrow, right after I run out and buy a candy thermometer.

Jenn, thanks for all the great recipes. I love checking out this site and have tried many of your great taste treats.

Hot cross buns

Makes 2 dozen

1 C milk
2 T yeast
1/2 C sugar
2 tsp. salt
1/3 C butter, melted and cooled
1 tsp. cinnamon
1/2 tsp. nutmeg
4 eggs
5 C flour
1 1/3 C currants or raisins
1 egg white

Glaze
1 1/3 C confectioner's sugar
1 1/2 tsp. finely chopped lemon zest
1/2 tsp. lemon extract
1- 2 T milk

In a small saucepan, heat milk to very warm, but not hot (110°F if using a candy thermometer). Fit an electric mixer with a dough hook. Pour warm milk in the bowl of mixer and sprinkle yeast over. Mix to dissolve and let sit for 5 minutes.

With mixer running at low speed, add sugar, salt, butter, cinnamon, nutmeg and eggs. Gradually add flour, dough will be wet and sticky, and continue kneading with dough hook until smooth, about 5 minutes. Detach bowl, cover with plastic wrap and let the dough "rest" for 30-45 minutes.

Return bowl to mixer and knead until smooth and elastic, for about 3 more minutes. Add currants or raisins and knead until well mixed. At this point, dough will still be fairly wet and sticky. Shape dough in a ball, place in a buttered dish, cover with plastic wrap and let rise overnight in the refrigerator (see note at right if you're in a hurry). Excess moisture will be absorbed by the morning.

Let dough sit at room temperature for about a half-hour. Line a large baking pan (or pans) with parchment paper (you could also lightly grease a baking pan, but parchment works better). Divide dough into 24 equal pieces (in half, half again, etc., etc.). Shape each portion into a ball and place on baking sheet, about 1/2 inch apart. Cover with a clean kitchen towel and let rise in a warm, draft-free place until doubled in size, about 1 1/2 hours.

In the meantime, pre-heat oven to 400° F.

When buns have risen, take a sharp or serrated knife and carefully slash buns with a cross. Brush them with egg white and place in oven. Bake for 10 minutes, then reduce heat to 350° F, then bake until golden brown, about 15 minutes more. Transfer to a wire rack. Whisk together glaze ingredients, and spoon over buns in a cross pattern. Serve warm, if possible (Hot Cross Buns).

Note
A traditional favorite on Good Friday in England, Hot Cross Buns are a spicy currant or raisin studded yeast bun, topped with a "Cross" of lemon flavored icing. While Christians have adopted the cake and the symbolism of the cross, it wasn't always so. To Pagans then as now, the cross was symbolic of the sun wheel, which symbolizes perfect balance at the time of the Spring Equinox.

Hot Cross Buns were probably originally used in ceremonies and rituals and the Christian Church attempted to ban the buns, although they proved too popular. Left with no alternative but defeat, the church did the next best thing and "Christianized" the bread with Queen Elizabeth I passing a law which limited the bun's consumption to proper religious ceremonies, such as Christmas, Easter or funerals.

If you're not familiar with making yeast breads, please follow this link for general instructions first!

Thought this was a cute quote

Tis an ill cook that cannot lick his own fingers."
-William Shakespeare (1564–1616)

Dutch oven

I know we're working on Economical meals right now, but Dennis is taking a Dutch oven class and has to make a dessert...Dennis has NEVER cooked. I don't have many Dutch oven recipes, so I was looking for some help? HELP?! :)

Taco Soup

Very low cost for feeding a lot of people or for freezing, I'm sure gr. turkey would be good with this also...

1 lb. Hamburger, browned

1 med. onion, chopped and cooked

1 large can chopped tomatoes

1 can Kidney beans

1 can Corn

1 can Pinto Beans

1 can Ranch Style Beans

1 pkg. Dry Ranch Mix

½ pkg. Dry taco seasoning mix

Do not discard juice of all cans—add it! Combine all ingredients, bring to a boil…simmer 20 minutes. Serve with cheese, fritos and a dollop of sour cream.

Beef Stroganoff—Jenn

1 lb steak, cut into strips

1 med onion, chopped

1 can cream of mushroom soup

1 c. sour cream

salt and pepper to taste

Brown steak, cook onions until translucent. Add soup and sour cream, if too thick add a little bit of water. Salt and pepper to taste. Serve over hot rice or rotini noodles. Also good over baked potatoes.

Easy Chicken Veggie Stir Fry

Basically all our meals are economical these days! this is one of my favorites.

Chicken and Veggie Stir Fry—Jenn

2 T. cornstarch

1 can (16 oz) chicken broth

1 lb. Chicken breast, cut into strips

2 t. soy sauce

5 c. veggies, cut up

4 c. hot cooked rice

Mix 1 c. broth and cornstarch until smooth, set aside. Stir fry chicken until lightly browned and set aside. Add remaining broth, soy and veggies, heat to a boil. Cover and cook over low 5 mins or until veggies are tender-crisp. Stir cornstarch mixture and add. Cook until mixture boils and thickens, stirring constantly. Return chicken to pan and heat through. Serve over rice.

Economical Meals

The next set of recipes are my economical meals that on the most part are also fast and easy. They may not be gourmet (well the gnocchi are but they are not fast) but we enjoy them. I would love for you to add your economical, fast and easy meals. These are the recipes I need to collect more than anything. So if you read this will you PLEASE PLEASE PLEASE add your fast meals. Thanks! Julie

Meatloaf

Economical especially if you use the gr. Turkey at Super Walmart. In Boise it was only $.99 per pound. Here in Utah is it $1.37 per pound. It is an easy recipe and cooked with baked potatoes make it a filling meal.

1 1/2 lb. gr. beef or turkey

3/4 c. oats, uncooked

1/4 c chopped onion

1 1/2 tsp. salt

1/4 t pepper

1 c tomato juice

1 egg, beaten

Combine thoroughly. Place in ungreased bread loaf pan. Cook 350 degrees for 1 hour and 15 minutes. 8 servings.

We serve it with Ketchup but it would be good with this yummy gravy...

2 tsp worchestershire sauce

1 Tbsp. Ketchup

1 can. Campbells GOLDEN Mushroom soup

Mix and pour over meatloaf for the last 15 minutes of cooking!

Impossible Cheeseburger Pie

This is EASY with a capital E!!! If you like hamburgers you will like this and it is a fast meal. Easy, fast, economical and good, the only problem I have is to not be tempted to serve it too often so that we get sick of it. Too much of anything is not good. The balance for me is the challenge.

1 lb. gr. beef/turkey

1 c chopped onion

1/2 tsp salt

1 c shredded Cheddar Cheese

1/2 c bisquick

1 c milk

2 eggs

Pre-heat oven 400 degrees. Grease 9" pie plate. Cook gr. beef and onion until beef is brown; drain. Stir in salt. Spread in pie plate; sprinkle with cheese.

Stir remaining ingredients until blended. Pour into pie plate.

Bake about 25 minutes or until knife inserted in center comes out clean. 6 servings.

High Altitude: Bake 30-35 minutes.

Serve with any toppings you would serve on a hamburger. We only go as far as Ketchup though.

PS The picture looks as though it has not been cooked yet. Mine turns out golden brown.

Gnocchi- Italian Potatoe Pasta

Here is a yummy dish that in inexpensive. I love this and you can eat it like pasta with red sauce, Alfredo sauce, pesto sauce, or just butter and Parmesan cheese. We love this, even my son who turns his head up to many foods eats this one. The best thing about this dish is the price very economical!

6 large potatoes, peeled, hot and cooked (I boil them)

4 T. butter

3 eggs, slightly beaten

2 tsp. baking powder

4 c. flour

Mash potatoes. Beat in butter, eggs and baking powder. Salt and pepper to taste. Sift in flour, making a stiff dough. Mix and knead until dough is smooth. Shape dough into long rolls (remember the play dough days make the super long snakes we use to make) about as thick as a finger and cut into 1" pieces. Press each piece with you thumb to make a crescent shape (I don't bother with the crescent but it is in the directions). Cook gnocchi a few (I do more than a few)at a time in a large pot of boiling salted water until they rise to the surface. Arrange in a heated baking dish and sprinkle with melted butter and Parmesan cheese. Set dish in a 350 degree oven til cheese is melted. Salt and pepper to taste.

If you are serving with a sauce omit the sprinkling of butter and Parmesan cheese. Although it still would be excellent with it just a lot more fattening.

Crock Pot Refried Beans

I made this for our dinner to go in our burritos. The neighbor kids who are from Mexico, were here and I gave them each some. Talk about feeling insecure. I am not sure how it compares to their mom's beans but we loved them. Especially compared to the Walmart Great Value beans from a can.

The recipe is from http://www.recipezaar.com/. Here it is...

Ingredients
1(8ounce)bag dried pinto beans
1/4 yellow onion or white onion, finely chopped
1 teaspoon cumin
2 teaspoons garlic powder
1 teaspoon chili powder
2 teaspoons salt
1/2 teaspoon red pepper flakes
Directions
1Soak beans overnight or for 8 hours. Discard floating beans and beans that are cracked.
2Rinse beans thoroughly under cold water. Add beans to Crockpot, cover with 1" of water.
3Add salt - approximately 1 tablespoon.
4Add approximately 1 teaspoon of garlic & chili powders.
5Add 1 1/2 (approx) of cumin.
6Sprinkle red pepper flakes.
7Cook on low 4-6 hours or until beans are tender.
8Once beans are done transfer some of your beans to the Cuisnart. Add some of your cooking water. Mix until blended.

Greek-Style Skillet Supper

I have had this recipe in my recipe box for a LONG time and I finally tried it for the first time tonight. Talk about easy and yummy! Pierce had two large helpings! This is going to become a regular. It calls for Cinnamon which I hesitated to put in but decided to try it. The scent did not convince me this was a keeper but the taste sure did.

This recipe is from http://www.mccormick.com/ which I have added to my links. I did check out the site and there are more recipes that I will HAVE to try. I hope the others are as fast and easy as this. I think you could have this made in 30-45 minutes but you can easily do other things while it is cooking.

1/2 pound gr. beef (again I used gr. turkey and it was fabulous. I like gr. turkey because it is cheaper and healthier)

1/2 c chopped onion

1 can (14 1/2 oz) beef broth (I used two c. water and 2 boullion cubes)

1 1/2 c. penne pasta, uncooked (I think I will use more next time)

1 can (14 1/2 oz) diced tomatoes

1 1/2 c frozen cut green beans (I used french style from the can)

2 Tbsp. tomato paste

2 tsp. oregano

1/2 tsp. cinnamon

1/2 tsp. garlic powder

3/4 c crumbled feta cheese, divided

1. In large skillet, brown beef with onion over medium-high heat. Drain fat.

2. Add broth; bring to boil. Stir in pasta, Return to boil and simmer, covered, 8 min.

3. Stir in remaining ingredients except cheese. Return to boil. Stir in 1/2 c. feta cheese. Simmer, uncovered, 7-10 minutes until sauce thickens slightly. Sprinkle with remaining feta. Makes 4 GENEROUS servings.

Vegetable Kabobs

This is one of my all time favorite recipes. I LOVE LOVE LOVE it for the summer with the garden produce. We love to BBQ and this adds to the typical meat dish. I use this often. I made it last night for our fondue and raclette grill night and it made me even more excited for spring/summer!

I do like the veggies to marinade for much longer than the 15 minutes they suggest. The veggies marinade better if you wait to put them on the skewers but it is very messy if you do this plus time consuming right before BBQ time.

1 garlic clove, peeled
1 teaspoon salt
1/3 cup olive oil
3 tablespoons lemon juice
1 teaspoon Italian seasoning
1/4 teaspoon pepper
8 medium fresh mushrooms
2 small zucchini, cut into 1/2-inch slices
2 small onions, cut into six wedges
8 cherry tomatoes

In a small bowl, mash garlic with salt to form a paste. Stir in the oil, lemon juice, Italian seasoning and pepper. Thread vegetables alternately onto metal or soaked wooden skewers; place in a shallow pan. Pour garlic mixture over kabobs; let stand for 15 minutes. Grill kabobs, covered, over medium heat for 10-15 minutes or just until vegetables are tender, turning frequently. Carefully unwrap foil Yield: 4 servings

I love sauces that you eat with meats. I never had them growing up and have only recently been introduced to them via restaurants.

David did suggests we make a ham sauce when we were first married. I thought how disgusting but did not say a word. Instead I called my mom and asked her. She said they were wonderful and that she never made them because of the extra time it took. I was convinced and tried on and WOW! I discovered a new love.

the problem is finding the recipes but LOOKIE LOOKIE LOOKIE what I just found...

http://recipes.lovetoknow.com/wiki/Category:White_or_Cream_Sauce_Recipes

I am so excited! I must be in heaven! Or just living right?

Thanks

Thanks to you ALL for submitting your recipes! You are all so great! Notice that mine are all sweets. I am a bit pathetic. Like I always say, If heaven does not have chocolate I don't think it will be heaven after all! I am not entirely sure I want to go! I hope Heavenly Father has a sense of humore, here's to praying!

Chocolate Gelato with toffee bits

For anyone who does not know this, gelato is Italian ice cream! Holy Moly! (I am on a holy kick) the Sorelle (Sisters in Italian) in my mission usually gained about 40 pounds (an average) and I think 35 of that was from gelato! There is no word that can describe it, it is beyond the human tongue.

Chocolate gelato with toffee bits!!

1/2 cup sugar
2 Tbs cornstarch
pinch of salt
2 cups of whole milk, divided
5 oz bittersweet (not unsweetened) or semisweet chocolate, finely chopped (I just used chocolate chips)
1/2 cup chilled heavy whipping cream
1/3 cup of coursely crushed toffee candy, such as Skor, Heath, etc.

Whisk sugar, cornstarch, and salt in a heavy medicum saucepan until blended. Gradually add 1/4 cup milk, whisking until cornstarch is dissolved. Whisk in remaining 1 3/4 cups milk. Whisk over medium-high heat until mixture thickens and comes to boil, about 6 minutes. Reduce heat to medium and cook 1 minute longer, whisking occasionally. Remove from heat; add chocolate. Let stand 1 minute, then whisk until melted and smooth. Transfer gelato base to medium bowl. Mix in cream. Place bowl over large bowl filled with ice and water to cool, stirring often, about 30 minutes.Process gelato base in ice cream maker according to manufacturer's instructions, adding toffee during last minute of churning. Transfer to container; cover. Freeze at least 3 hours.

Almond Joy Fondue

Holy Fondue Batman! I think I died and gone to heaven! I LOVE LOVE LOVE fondue and I was looking for some more yummy recipes. Karen and I are having a fondue night Saturday and I am going to try this one. I think I have gained 2 pounds just reading these instructions.

The only thing I would do differently is add chopped roasted almonds.

15-ounce can sweetened cream of coconut (such as Coco López)

12 ounces bittersweet (not unsweetened) or semisweet chocolate, finely chopped

1/4 cup whipping cream

1/4 teaspoon coconut extract

Assorted fresh fruit (such as whole strawberries, 1-inch-thick slices banana, 1-inch cubes peeled cored pineapple, and tangerine segments)

Combine sweetened cream of coconut and 12 ounces chocolate in heavy large saucepan. Stir mixture over very low heat until chocolate melts and mixture is smooth. Stir in whipping cream and extract. (Fondue can be prepared 8 hours ahead. Cover; store at room temperature. Stir over low heat to rewarm before serving.) Transfer mixture to fondue pot. Place over candle or canned heat burner. Serve with fruit for dipping.

Almond Joy Cake

I dedicate this recipe to my mom. She and I are true Almond Joy lovers and when I found this recipe I knew it was true LOVE! Yum, with a capital Y!


1 chocolate cake mix
1 small box instant chocolate pudding
1 cup evaporated milk
1-1/2 cups sugar
1/2 cup miniature marshmallows
14 ounces flaked coconut
1/2 cup milk
1 stick butter
12 ounces chocolate chips
1 pound chopped


Mix chocolate cake mix according to directions with one small box instant chocolate pudding.
Bake in oblong pan.
Mix evaporated milk and 1/2 cup sugar.
Bring to a full boil then remove from heat.
Add marshmallows and coconut.
Spread over hot cake.
Mix 1 cup sugar, milk and butter and bring to a full boil.
Add chocolate chips and almonds then spread over coconut mixture.

Healthy Oatmeal Bars

These are great for breakfast on the run!

Preheat oven to 350. Spray an 11x7 baking pan with Pam. (Use a larger pan if you want thinner bars, you may have to adjust baking time)

In a large bowl, mix:

2 cups whole wheat flour (I used whole wheat graham flour...yummy)
1/2 cup ground flax seed
1 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves

Set aside.

In another bowl, mix:

1/2 cup (one stick) softened butter
1/2 cup sugar

Add in:

2 eggs
1/2 cup honey
1 tsp pure vanilla extract

Mix well. Slowly add in dry mixture and mix together.

Stir in:

3 cups old fashioned oats
1 cup dried cranberries (experiment with any dried fruit you like)
1/2 cup chopped dates
1 1/2 cup flaked coconut
1 cup chopped nuts (optional)

Peel and chop 1 small apple and soften in 1/2 cup hot water (I microwaved the apple for 2 1/2 minutes), then mash with a fork. Stir in to oatmeal mix.

Turn into baking pan and level, pressing firmly. Bake for approximately 20 minutes, until edges are brown.
Cool slightly, then cut into bars. Remove from pan when completely cool. Refrigerate if there are any leftovers!

Cordon Bleu (complicated...)

This one is a little more complicated, but a classic yummy version of cordon bleu.

Chicken breasts, pound until 1" or so thin
Ham, sliced
Swiss cheese, sliced into a thick rectangle
1 egg, beaten
Shake and Bake (one package should work for 4-6 breasts)

Pound out chicken, place slice of ham, followed by swiss cheese on top, wrap with the chicken. You can use toothpicks to hold in place, or string. Make a little "package" out of the chicken. roll in egg, then shake and bake. Lightly brown in a skillet with a little butter or oil. Place in baking dish, I line mine with foil to reduce clean-up. Bake at 350 for 30 mins, or until cooked through. Enjoy!

simple cordon bleu

this is more like a chicken stroganoff, but so good, and also easy to freeze...

1 lb. chicken breast, cut into large pieces and lightly browned (not cooked through)
Swiss Cheese, sliced
Ham, sliced
1 can cream of mushroom soup (or, if you prefer cream of chicken)
1 can chicken gravy
a few dollops of sour cream
Green onions, chopped (opt.)

Spray bottom of baking dish, make a bottom layer of swiss cheese slices, then layer the ham on top. Chicken goes next, followed by another layer of swiss cheese slices. Mix together soup, gravy and sour cream. sprinkle green onion, can save some for the top. pour soup mixture over top. garnish with gr. onion if desired. You can either stop and freeze at this point or bake at 350 for 30 mins.

Jumbo Pizza Sandwich- Freezer meal idea

This is a great freezer meal. The recipe calls for only 1/2 pound of meat to cover both sides of a french bread cut horizontally. I usually make it with a whole pound of meat and freeze the second half for another meal.

This is a great dish with soup, especially if it is a meatless soup and you have carnivores in your home like mine!!! I get disgusted looks if I try to serve meatless meals.

1 Loaf French Bread- sliced in two, horizontally set aside

Pre-heat oven 400 degrees

1/2 pound Raw ground meat (I like Turkey since I avoid gr. beef like the plague)

1/4 c chopped black olives

1 clove garlic chopped

3/4 tsp. salt

dash pepper

1/4 tsp. oregano

6 oz. tomato paste

1/4 c Parmesan cheese, the real stuff

Mix and spread on the cut side of bread. Bake 15 minutes. Remove from oven.

2 tomatoes slice thin (opt)

Cheese slices (Jack, cheddar, or I prefer both)

Add tomatoes and cheese slices. Bake 5 more minutes. Cut and serve.

Honey Balsamic Chicken

So easy and delicious and I'm not a vinegar lover! This makes enough for 2-4 small chicken breasts.

Bake, Grill or pan-fry chicken breasts with a little olive oil, pepper and thyme (if desired). Set aside.

Simmer 2 T. honey and 2 T. Balsamic Vinegar for 1 min. Pour over chicken and serve.

Banana Cake

Also from recipezaar. I made this for Austin's birthday cake, it was soooo good! Watch baking times, may take a little longer than what it says. I also subst. buttermilk with the milk plus lemon juice. I don't remember exact measurements, but there is a substitute you can do.

Ingredients

3/4 cup butter

2 1/8 cups sugar

3 large eggs

2 teaspoons vanilla

3 cups flour

1 1/2 teaspoons baking soda

1/4 teaspoon salt

1 1/2 cups buttermilk

2 teaspoons lemon juice

1 1/2 cups mashed ripe bananas

Frosting

• 1/2 cup butter , softened

  1 (8 ounce) package cream cheese , softened

• 3 1/2 cups icing sugar
• 1 teaspoon vanilla
• chopped walnuts

Directions

1. Preheat oven to 275°.
2. Grease and flour a 9 x 13 pan.
3. In a small bowl, mix mashed banana with the lemon juice; set aside.
4. In a medium bowl, mix flour, baking soda and salt; set aside.
5. In a large bowl, cream 3/4 cup butter and 2 1/8 cups sugar until light and fluffy.
6. Beat in eggs, one at a time, then stir in 2 tsp vanilla.
7. Beat in the flour mixture alternately with the buttermilk.
8. Stir in banana mixture.
9. Pour batter into prepared pan and bake in preheated oven for one hour or until toothpick inserted in centre comes out clean.
10. Remove from oven and place directly into the freezer for 45 minutes.
11. This will make the cake very moist.
12. For the frosting, cream the butter and cream cheese until smooth.
13. Beat in 1 tsp vanilla.
14. Add icing sugar and beat on low speed until combined, then on high speed until frosting is smooth.
15. Spread on cooled cake.
16. Sprinkle chopped walnuts over top of the frosting, if desired.

Best Ever Banana Bread

from recipezaar...so good!

Ingredients

2 cups all-purpose flour

1 teaspoon baking soda

1/4 teaspoon salt

1/2 cup butter

3/4 cup brown sugar

2 large eggs , beaten

2 1/3 cups mashed very overripe bananas

Directions

1. Preheat oven to 350°.
2. Lightly grease 9 x 5 loaf pan.
3. In large bowl, combine flour, soda and salt.
4. In separate bowl, cream together butter and brown sugar.
5. Stir in eggs and mashed bananas until well blended.
6. Stir banana mixture into flour mixture; stir just to moisten.
7. Pour batter into prepared loaf pan.
8. Bake in preheated oven for 60-65 minutes until a toothpick inserted into center of loaf comes out clean.
9. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.

site also suggested adding choc. chips. Also, someone mentioned adding Zucchini or pumpkin to substitute some of the banana...sounds yummy!

My fave desserts

Julie I know you probably have all of these, but wanted to share with the group, I just put these together for my ward's recipe blog...enjoy!

Greenies
1/4 C. Oil
2 eggs (well beaten)
1 1/4 c. Water
1 White cake mix
1 sm. pkg. vanilla pudding
Mix 2 mins (just like a cake mix)

Add:
1 capful of mint flavoring
green food coloring
chocolate chips

Grease 9x13 cake pan and pour in mixture. Bake @350 for 30-40 mins.

Fruit Pizza
Crust:
3 c. flour
3 cubes margarine
6 T. sugar
mix well, pat onto cookie sheet. Bake @350 for 15-20 mins.

Topping:
1, 8 oz pkg cream cheese
1, 12 oz container cool whip
1 c. sugar
1 sm. can crushed pineapple, drained
Mix well, and spread on cooled crust. Top with fresh fruit: grapes, kiwi, strawberry, banana.

Chocolate Roll
1 t. vanilla extract
2 c. heavy cream
Combine and whip

1, 9 oz pkg. Nabisco Famous Chocolate Wafers
Spread 1/2 T. whipped topping on each wafer adn stack together on serving platter (will be about 14 in.) Frost with remaining whipped cream. Chill 4-6 hours. To serve, slice roll at 45 degree angle.

Fresh Peach Pie
3/4 c. sugar
1 c. hot water
3 T. cornstarch, dissolved in water
2 T. butter
3 T. lemon jello
pinch salt
2 c. sliced fresh peaches
1 baked pie shell

Bring sugar and water to boil, add cornstarch and salt, butter and jello. cool and add peaches. pour into pie crust and chill. top with whipped cream.

Lemon Meringue Pie
1 pkg. lemon pie filling
2/3 c. sugar
2 1/4 c. water
3 egg yolks

combine and cook, stirring to a full boil (about 5 mins). cool about 5 mins. add 2 T. lemon juice and 2 T. butter.
Pour into cooled, baked pie shell

Meringue:
beat 3 egg whites until foamy
gradually beat in 6 T. sugar, beating to stiff peaks

Spread over filling, bake @ 425 for 5-10 mins until meringue is lightly browned.

Hot Fudge
1 cube butter (melt in saucepan)
6 T. (rounded) cocoa
1 1/3 c. sugar
1/8 t. salt
1 t. vanilla
1 can evaporated milk

Combine all ingredients, bring to a boil. stir constantly over med-hi about 10 mins. Serve hot over ice cream.

Rice Pudding
1 c. rice, cooked until tender in 1 qt. water
to hot rice add:
1/2 c. butter
2 slightly beaten eggs
1/2 c. raisins
2 t. vanilla
3 c. milk
Mix all together and put into 9x13 pan. Bake at 325 for 1 hour.

Apple Crisp
Topping:
3/4 c. flour
2/3 c. sugar
1/4 t. salt
1/2 t. cinnamon
1/2 c. soft butter
combine and mix until crumbly

Filling:
3 c. tart apples, sliced
1 T. sugar
arrange apples in a buttered 9x13 pan. cover w/topping. Bake @375 for 45 mins, until bubble, brown and crisp.

Rhubarb Crunch
Topping:
2 c. oats
2 c. flour
1 1/2 c. brown sugar
1 c. melted margarine
2 t. cinnamon
Mix and press half into 9x13 pan.

Fruit:
4-5 c. diced rhubarb
Spread evenly over crumb mixture.

Syrup:
2 c. sugar
2 c. water
2 t. vanilla
4 T. cornstarch
Combine and cook over med. heat. stir until clear. you can add some red food coloring to make it more colorful. Pour over fruit. Top with remaining crumbs and bake @ 350 for about 1 hour.

Guacamole

I have been wanting to add this recipe and with the Black Bean Soup, I thought now is as good as ever. We LOVE it. I freeze whatever we do not use up for the next Mexican dinner.

Guacamole

2 med. avacados

2 Tbsp lemon/lime juice (I prefer lime)

2 oz or less to taste gr chilies, chopped (being the whimp that I am I do not add this)

2 tsp. grate onion

dash canyene

1/4 c mayo

2/3 tsp sea salt

1/3 tsp pepper

Black Bean Soup

This is one of my all time favorite soups. For Thanksgiving '07 my parents, Mechelle's family, and my family went to Puerto Penasco, Mexico. I brought the ingreidents for this soups and we made it one evening. Here is a picture of me cooking in Mexico.

Notice the tan face, it is now white as the snow that has covered Utah for serveral months now. I miss sunshine!

Black Bean Soup

2 Tbsp. Olive oil
4 Stalks diced celery
1 diced onion (large)
1 tsp. garlic

Saute in a large pot

3 cans. chicken broth
2 cans black beans; drained and rinsed
1-16 oz bottle salsa
1 c. cooked chicken cubed
1 c. cooked rice (I have deemed this opt)
1 Tbsp. lime juice
1 tsp cumin

Add the remaining ingredients and heat thoroughly. Serve with fritos, grated cheese, sour cream, guacamole.

PS I really like cilantro, I add it to the soup even though it is not in the recipe.

Panda Express Chow Mein Noodles

I went onto Jenn's favorite recipe web site http://www.recipezaar.com/ and found this. I have not tried it yet but since it was as easy as copy and paste I am putting it on here. Let me know how you like it if you try it.

Ingredients
1 tablespoon vegetable oil
2 scallions , trimmed, and cut crosswise into 1/2-inch thick pieces
1 1/2 cups sliced napa cabbage
1/4 cup sliced celery
1/4 cup bean sprouts
1/4 teaspoon granulated sugar
1/2 cup chicken broth
1/2 tablespoon soy sauce
1 teaspoon oriental sesame oil
1/2 tablespoon cornstarch , dissolved in 1 tablespoon cold water
to taste red pepper flakes , to taste
1/4 lb cooked vermicelli

Directions
1In a large heavy skillet heat the vegetable oil until it is hot but not smoking.
2Add the scallions, cabbage, celery and bean sprouts stir-fry for 3 minutes, or until the cabbage is wilted.
3Add the sugar, broth, soy sauce, and sesame oil and simmer the mixture, covered, for 3 minutes.
4Stir the cornstarch mixture, stir it into the vegetable mixture, and bring the liquid to a boil.
5Season to taste with red pepper flakes. Simmer until heated through and serve over noodles.

Peanut Butter Brownies (Sister Franks in Pullman)

I made this for FHE tonight! We love it. It came in an RS packet and I ,not liking PB cookies, never wanted to try it. David, having a sweet tooth attack made it one night and boy am I SERIOUSLY converted to PB treats!


PB Brownies

3/4 c flour
1/4 + 1/8 tsp. salt

combine and set aside

3/4 c PB
1/4 + 1/8 c. butter
1 1 /2 tsp. vanilla

Beat together

1 1/2 c Br. Sug (I cut it to 1 c.) - Add & beat til well blended
3 eggs - Add 1 at a time. Beat after each egg.

Add and mix flour mixture.

3/4 c m&ms - fold in

Grease a square size pan (mine is in storage and I can not remeber the dimensions on this). Bake at 350 for 30-35 minutes. Do NOT over bake!!!!!!!

This is one of those recipes that is better the next day!!!

CAROL’S OVERNIGHT ROLLS

CAROL’S OVERNIGHT ROLLS
Janell, we got this one from your mom. I always think of her when I make them. Mechelle

3 T (pkgs.) Yeast
4 C Warm water
1 t Sugar
Mix and set aside to proof.
4 Eggs
Beat slightly in large bowl.
1 C Sugar
Add to eggs and beat.
1 C Shortening (1 C = 6 ¼ oz.)
Melt & add slowly to sugar & eggs while beating.
4 t Salt
Add.
11 C Flour
Add alternately with yeast. Don’t use all the flour. Mix well. If you don’t have a large mixer add flour only until you mixer begins to labor, then add the rest by hand. Scrape bowl occasionally. Divide into 3 – 1 gallon zip lock bags with air squeezed out. Refrigerate overnight. The dough may be refrigerated up to 1 week. Two hours before serving time roll dough out on a lightly floured surface and shape as desired. If dough is resistant allow it to rest for 10 minutes. Allow rolls to rise until noticeably bigger. Bake @ 375°, 10 – 12 min.or until golden. Cinnamon rolls take longer. Lower the temperature if they aren’t
getting done in the middle.

CHRIS’S FILLING

½ C Butter/Margarine
½ C Sugar
2 t Cinnamon
Soften margarine and cream together.

VAL’S FROSTING

½ C Butter/Margarine
1 ½ - 2 C Powdered sugar
2 ½ - 4 T Cream/Canned milk
1 t Vanilla
Cream together and spread on hot or cooled rolls.

TERRI’S CARAMEL BOTTOM SAUCE

1 C Brown Sugar
½ C Butter
1/3 C light Karo
Heat together just until sugar dissolves.