Great Grandma Harris's Chilli by Candace

3.5 to 4 lbs small red beans (soak overnight)
2 large onions diced
4 cans diced tomatoes
1 pint HOMEMADE chili sauce
1.5 bottles GEBHARDT chili powder
8 T worchestershire sauce
1 c brown sugar
1/4 tsp ginger
1/4 tsp garlic
6 lbs hamburger
Cook beans till soft @ 1 hr. ad onions, and tomatoes and cook till tender then add sauces and spices including 4 tsp salt. Cook for 2 hours then and hamburger in chunks and cook another hour. Should have enough water to have almost 5 gallons of chili.Cook time @ 4 hours.

Basic Roll dough by Candace

2 c scalded milk
1 c sugar
2 cubes margarine
6 eggs
1 c warm water
3 T yeast
1 tsp sugar
3/4 T salt
10 cups flour
Mix together first three ingredients and let melt. When tepi add yeast mix and eggs. Beat in enough flour to knead to make dough soft. add salt. Dough should be smooth. COver and let raise till double. Shape as deisred and let raise again. Bake at 350 for 20 min. Makes 50 large parker house rolls

Mini Pizza's by Alayna

English muffins halved
pizza sauce
Mozzarella cheese

Toast English muffin then freeze
Coat with pizza sauce and cheese
Freeze

To reheat place in Microwave on High for 1 min.

Marie's Rolls by Alayna

3 1/2 C warm water
1C oil
3/4 C sugar
6T yeast

Mix and let sit for 15 mins.

Add 3 eggs
1t salt
10 1/2 C flour

Mix together rise until double, form into rolls let rise again.
bake for 10-15 mins on 400

Samoan Chicken by Candria

Not really my recipe, I got this out of my mom's newspaper that featured one of my friends in the recipe section. I just changed it a little...

16 boneless, skinless chicken thighs
1 -20 ounce jar soy sauce
3 pounds of brown sugar (if sugar is melted, it's healthy for you! :))
2 tbs. ground ginger
2 tbs. crushed garlic

In a slow cooker, combine all ingredients. Cook on high for 4-5 hours or low for 6-7 until chicken is cooked through. Serve over rice. Can shred the meat before serving. (Too much work for me:)) For frozen, thaw and heat. Enjoy! This recipe makes a lot!

Orange Lemonade Twist by Candria

Country Time Lemonade or Pink Lemonade
2 cups cold water
2 cups prepared orange juice
1 liter ginger ale

Measure the drink mix to the 2 qt. line. Put in a 2 qt. pitcher with water and o.j. Mix well. Add ginger ale just before serving. ( I used the pink lemonade) For frozen, thaw until slushy and mix with unchilled ginger ale, and it will be perfect! Enjoy!

Gourmet Grub Club's 1st Meeting

  

GOOD FOOD, GOOD FRIENDS!

                                    

 

 

                                                                    OH SO GOOD!

BON APPETIT!

 The "Grub Club" showing off their new aprons!

February Grub Club Meeting

Hostess: Alayna Bleazard

SuperFood Highlight: Dark Chocolate

February 27th @ 7:00 pm

*Remember odd numbers are doing a main dish and drink mix.

even numbers are doing a main dish and rolls.

#1 Stacy

#2 Alayna

#3 Tracy

#4 Candace

#5 Candria

#6 Sharmy

#7 Lucinda

#8 Missy

#9 Peggy

A Special Thank-You

A great big hug and kiss to Alayna for staying up till midnight making aprons with me! Thank-you Alayna!!!!! Stacy

Baked Ziti- by Stacy

Tried my own contribution last night and didn't think it was worthy of putting the recipe up on the blog.  Turned out to be just so, so!  Was glad to see that Candria reminded us about thawing out our casseroles before we cook them or heat them up!  So for the Baked Ziti thaw first and then in the oven @ 350 for 45 min. or until hot!

Stacy's Salsa

2 lg cans whole tomatoes 

1 bunch of cilantro

1 heaping tablespoon of minced garlic

1/2 small bell pepper

1 jalapeno pepper

1 bunch green onions

Drain juice off tomatoes, then blend them up in food processor, dump in bowl.

Wash peppers and onions.  Blend up bell pepper and jalapeno pepper with small amount of tomato puree, dump in bowl with tomatoes. Chop up onions, cilantro and dump in with minced garlic. Salt to taste.  Can add more jalapenos for heat! Can also use garlic salt instead of minced garlic and salt. Let sit at least a couple hours for the flavors to marry. Sometimes I like to chunk up small pieces of ripe avocado and dump into salsa! 

Stuffed Peppers by Candria ( & Betty Crocker's Cookbook )

I've been thinking about what recipes I have that use peppers.... This is one we eat mostly in the summer when lots of green peppers get dropped off from the neighbors gardens.

4-6 large bell peppers
1 pound ground beef
2 tbs. chopped onion
1 cup cooked rice
1 tsp. salt
1 clove garlic, finely chopped
1 15 oz can tomato sauce
1 cup grated mozzarella cheese

Cut a thin slice from the stem end of each bell pepper and clean out the seeds and membranes, rinse with water. Cook in enough boiling water to cover about 5 minutes, drain. Cook beef and onion in skillet over medium until cooked through. Stir in rice, salt, garlic, 1/2 cup of cheese, and 1 cup of tomato sauce. Stir until cheese is melted. Fill peppers with beef mixture. Stand upright in an 8 x 8 dish. Pour remaining sauce over top. Cover with foil and bake at 350 for 45 minutes. Remove foil and bake 15 minutes longer. Sprinkle with remaining cheese while hot. Enjoy!

Luscious Lemon Bundt Cake by Essential Mormon Celebrations

1 yellow cake mix

1 small (3-ounce) package instant pudding mix, vanilla or lemon

4 eggs

1 cup sour cream

2 teaspoons vanilla

3/4 cups vegetable oil

In a large bowl, combine all ingredients and mix well. Pour into greased & floured Bundt pan.

Bake at 325 degrees for about 40-45 min. Served topped with Lemon Sour Cream Sauce and fresh strawberries or raspberries. Makes about 10 servings.

Lemon Sour Cream Sauce

1 cup sour cream

1 teaspoon grated lemon peel

1 teaspoon lemon juice

1/2 cup powdered sugar

Combine all ingredients in a small bowl. Dollop on individual pieces of cake, sprinkle with berries.  

Tip

Just a tip for baking our frozen casseroles... Most recipes specifically for frozen dishes say to put it in the fridge overnight and then on the counter 30 minutes before baking. Joy of Cooking says to add at least 1 to 1 1/2 the time to the normal cooking time if baking it straight from the freezer, so at least an hour for most recipes. Happy Eating!!! Candria

Soft Gingersnap Cookies, by Essential Mormon Celebrations Cookbook

3/4 cup butter or margarine, softened

1 cup packed brown sugar 

1 egg

1/4 cup molasses

2 1/4 cups flour

2 teaspoons baking soda

1 teaspoon cinnamon

1 teaspoon ginger

1/2 teaspoon ground cloves

1/4 teaspoon salt

Granulated Sugar 

Cream together butter or margarine, brown sugar, egg, and molasses. In a separate bowl, combine all remaining ingredients except granulated sugar; add to creamed mixture and beat together. Cover bowl and chill in refrigerator for at least one hour.  Using 1 tablespoon as a measure, roll dough into balls, making about 24 dough balls. Dip tops in granulated sugar. Place balls sugared side up, on a greased cookie sheet about 3 inches apart. Bake at 350 degrees for 10-12 min. Immediately remove cookies from baking sheets and cool on wire racks. Makes 24 large cookies.  

Mom's Chocolate Chip Cookies by Tracy

1 c. butter, softened
3/4 c. brown sugar
1/4 c. white sugar
1 (3.4 oz.) pkg. of instant vanilla pudding
2 eggs
1 tsp. vanilla
2 1/4 c. flour
1 tsp. baking soda
1 pkg. milk chocolate chips

Preheat oven to 375.
Mix butter and sugars together. Add instant pudding, eggs, and vanilla and mix well. Combine flour and baking soda together and add to cookie mixture. Stir in chocolate chips.
Place on ungreased cookie sheet or stone. Bake 10-12 min. or until slightly browned.

snickerdoodles By Alayna

1/2 c butter softened
1 C sugar
1/4 t baking soda
1/4 t cream of tarter
1 egg
1/2 t vanilla
1 1/2 C flour
2 T sugar
1t ground cinnamon

In mixing bowl beat sugar and butter together until combined.Add 1 Cup of sugar and baking soda, and cream if tarter. Mix in egg and vanilla, Then add flour
chill for 1 hr then form into balls roll in sugar cinnamon mixture
bake 375* for 10-11 minutes

Lasagna by Alayna

1 lbs ground beef cooked
3-5 C spaghetti sauce
1 3/4 C (15oz) Ricotta cheese
1 egg
4 C mozzarella Cheese
1/4 C Parmesan cheese
1/2t basil
1/2 t oregano
9 lasagna noodles cooked

Mix in large bowl Ricotta cheese, egg, and spices with Parmesan cheese, and 1 C mozzarella cheese.
Combine beef, and spaghetti sauce.

on bottom of 8x8 spoon 1 spoon full of sauce , then layer noodles, ricotta mixture, handful of Mozzarella cheese, then spaghetti sauce
Continue layering, on last layer place sauce over noodles and mozzarella cheese
bake for 30 ins on 375*

Porcupine Meatballs by Tracy

1 1/2 lbs lean hamburger
1/2 C cooked rice
1 tbsp minced onion
1 can tomato soup
1 can water
1 tbsp Worcestershire Sauce

Mix hamburger, rice and onion together, and form into meatballs.
Place meatballs into a 3x19 baking dish. Mix tomato soup , can of water and Worcestershire sauce together and pour over meatballs. Cover with foil and bake for 90 mins. on 350*

Lemon Cookies by Peggy

Makes about 3 dozen


1 package lemon cake mix
2 eggs
1/3 c veggie oil
1 T lemon juice
3/4 c shopped nuts or coconut
confectioners' sugar

1. Combine cake mix, eggs oil and lemon juice in large bowl. Beat at low speed until blended. Add nuts/coconut. Shape into balls.
2. Bake for 6-7 min on 375* cool 1 mins. sprinkle with confectioners' sugar

TIP** Cookies can also be frosted with 1 C confectioners' sugar mixed with 1 T lemon juice

Cheesy Chicken, Broccoli and Rice By Peggy

1 can cream of chicken soup
1 10oz package frozen chopped broccoli (thawed)
8 oz Velveeta cut into small chunks
1 C regular rice uncooked
1/2 t Onion powder
1/4 t pepper
salt
4 skinless, boneless chicken breast halves
1/2 can evaporated milk
2 C water

1. Stir soup, water, milk, rice, spices, cheese, and broccoli together until smooth (Velveeta will be chunky)
2. Place chicken breast on bottom of 8x11 baking dish
3. bake at 375* fpr 50 mins
4. Remove chicken, stir rice, serve