2 cups butter
4 cups flour
2 tsp baking soda
2 cups sugar
5 cups oatmeal, blended
24 oz Choc Chips
2 cups brown sugar
1 tsp salt
1-8oz Hershey Bar, grated
4 eggs
2 tsp baking powder
2 tsp vanilla
3 cups chopped nuts (optional)
Measure oatmeal and blend in blender to fine powder. Cream butter and both sugars. Add eggs and vanilla. Mix in flour, oatmeal, salt, baking powder, and soda. Add choc chips and Hershey bar, and nuts. Roll into balls and place 2 inches apart on cookie sheet. Bake at 375 for 10-12 minutes. Makes about 112 cookies.
Monday, March 30, 2009
Chicken and Corn Chowder by Missy
1 can cream of potato soup
1 can cream of chicken
1 cup diced chicken or 8-12 oz canned chicken
1 can whole kernal corn
1 cup chicken broth
1/4 cup diced red bell pepper
1 can mild green chilies
1/2 tsp salt
1/8 tsp pepper
1/4 tsp thyme
1 cup milk
Combine all ingredients but milk. Cover and cook on low in crockpot 4-5 hours. Add milk and cook an additional 30 minutes. 4-6 servings
1 can cream of chicken
1 cup diced chicken or 8-12 oz canned chicken
1 can whole kernal corn
1 cup chicken broth
1/4 cup diced red bell pepper
1 can mild green chilies
1/2 tsp salt
1/8 tsp pepper
1/4 tsp thyme
1 cup milk
Combine all ingredients but milk. Cover and cook on low in crockpot 4-5 hours. Add milk and cook an additional 30 minutes. 4-6 servings
Thursday, March 26, 2009
Sweet BBQ Beef Sandwiches by Candria
3-4 pounds beef chuck or pork roast
2 cans coke
46 oz. can apricot nectar
1/2 cup orange juice
1/2 tsp. garlic salt
1 tbs. worcestershire sauce
12 oz. can apricot nectar
1 small bottle of your favorite barbeque sauce
Place meat in crock pot and add 1 can of coke, o.j., salt, and w. sauce. Add enough nectar to cover roast. Cook on low 8-10 hours or until cooked through. Drain liquid, shred meat, and remove fat. Place shredded meat back in the crockpot with the bbq sauce. Add nectar and coke to taste. ( I do about half of each.) Heat through or until ready to serve. Serve on toasted buns.
This recipe is also good with a can of enchilada sauce instead of the bbq sauce, nectar & coke, and used for taco salad!
For frozen: Place frozen meat in crockpot and add sauce and liquids. ( You probably don't need the whole bottle of bbq sauce, and I would just put in a little coke and nectar for the amount of meat I gave you, or you don't have to use it at all if you don't want to! ) Heat through. Enjoy!
2 cans coke
46 oz. can apricot nectar
1/2 cup orange juice
1/2 tsp. garlic salt
1 tbs. worcestershire sauce
12 oz. can apricot nectar
1 small bottle of your favorite barbeque sauce
Place meat in crock pot and add 1 can of coke, o.j., salt, and w. sauce. Add enough nectar to cover roast. Cook on low 8-10 hours or until cooked through. Drain liquid, shred meat, and remove fat. Place shredded meat back in the crockpot with the bbq sauce. Add nectar and coke to taste. ( I do about half of each.) Heat through or until ready to serve. Serve on toasted buns.
This recipe is also good with a can of enchilada sauce instead of the bbq sauce, nectar & coke, and used for taco salad!
For frozen: Place frozen meat in crockpot and add sauce and liquids. ( You probably don't need the whole bottle of bbq sauce, and I would just put in a little coke and nectar for the amount of meat I gave you, or you don't have to use it at all if you don't want to! ) Heat through. Enjoy!
Chocolate Krinkles by Candria
Cream together:
1/2 cup butter
1/2 cup shortening
3 1/2 cups sugar
4 tsp. vanilla
4 eggs
3/4 cup cocoa
Then add 2/3 cup milk alternately with:
5 cups flour
4 tsp. baking powder
1 tsp. salt
Refrigerate 4 hours or overnight. Roll into 1 inch balls and then roll in powdered sugar. Put on a greased cookie sheet. 350 for 10-12 minutes. Let cool 2 minutes on cookie sheet before placing on wire rack. Cookies will be very soft. Cool completely. Enjoy!
1/2 cup butter
1/2 cup shortening
3 1/2 cups sugar
4 tsp. vanilla
4 eggs
3/4 cup cocoa
Then add 2/3 cup milk alternately with:
5 cups flour
4 tsp. baking powder
1 tsp. salt
Refrigerate 4 hours or overnight. Roll into 1 inch balls and then roll in powdered sugar. Put on a greased cookie sheet. 350 for 10-12 minutes. Let cool 2 minutes on cookie sheet before placing on wire rack. Cookies will be very soft. Cool completely. Enjoy!
Crock Pot Chicken by Tracy
5-6 boneless skinless chicken breasts
1 packet of italian seasoning
2 tbsp butter (melted)
1 small onion
1 pkg. cream cheese
1 can cream of chicken soup
Place chicken breasts in crock pot (you will need to add a little water in the bottom of the crock pot approx. 1/2 cup). Melt butter and stir in italian seasoning packet; drizzle of chicken. Cook on high for 5-6 hours. Warm cream cheese, cream of chicken soup and sliced onion on stove top; pour over chicken. Cook an additional 45 min. to 1 hr. Very yummy when served over rice. I hope you enjoy!
5-6 boneless skinless chicken breasts
1 packet of italian seasoning
2 tbsp butter (melted)
1 small onion
1 pkg. cream cheese
1 can cream of chicken soup
Place chicken breasts in crock pot (you will need to add a little water in the bottom of the crock pot approx. 1/2 cup). Melt butter and stir in italian seasoning packet; drizzle of chicken. Cook on high for 5-6 hours. Warm cream cheese, cream of chicken soup and sliced onion on stove top; pour over chicken. Cook an additional 45 min. to 1 hr. Very yummy when served over rice. I hope you enjoy!
The Best Peanut Butter Cookies by Tracy
1 cup Butter or margarine
1 cup Light brown sugar
1 cup Sugar2 large Eggs (well beaten)
1 cup Peanut butter
3 cups Flour
2 tsp Baking soda
1/4 tsp Salt
Preheat oven to 350 degrees F. Beat butter until soft and creamy, then add both sugars and beat until well blended. Add in eggs, and beat until light and smooth. Add the peanut butter and mix well. Combine together flour, baking soda and salt and add to peanut butter mixture, beating well. Roll dough into small balls, about 1 inch round and place onto ungreased baking sheets. Flatten each cookie with a fork that has been dipped in flour, making a criss cross design. Bake for 8-10 minutes or until the edges are slightly golden browned. Remove from baking sheets to cool.
1 cup Butter or margarine
1 cup Light brown sugar
1 cup Sugar2 large Eggs (well beaten)
1 cup Peanut butter
3 cups Flour
2 tsp Baking soda
1/4 tsp Salt
Preheat oven to 350 degrees F. Beat butter until soft and creamy, then add both sugars and beat until well blended. Add in eggs, and beat until light and smooth. Add the peanut butter and mix well. Combine together flour, baking soda and salt and add to peanut butter mixture, beating well. Roll dough into small balls, about 1 inch round and place onto ungreased baking sheets. Flatten each cookie with a fork that has been dipped in flour, making a criss cross design. Bake for 8-10 minutes or until the edges are slightly golden browned. Remove from baking sheets to cool.
Wednesday, March 18, 2009
Baked Spaghetti from Peggy
1 cup chopped onion
1 cup chopped green pepper
1Tbls. butter
1 can (28 ozs.) cubbed tomatoes
1 (4 oz.) can mushroom pieces-drained
1 can (2 1/4 oz.) sliced olives-drained
2 teas. dried oregano
1 pound ground beef, browned, drained
12 ozs. spaghetti, cooked, drained
2 cups shredded cheddar cheese
1 can condensed crm. musroom soup-undiluted
1/4 cup water
1/4 cup grated Parmesan cheese
Saute onion and pepper in butter until tender. Add tomatoes, mushrooms, olives, and oregano. Add ground beef, simmer 10 minutes. Place half of spaghetti in greased 9X13 baking dish. top with sauce/meat mixture. Sprinkle 1 cup cheddar cheese, thenrepeat layers. Mix soup and water and pour over top. Sprinkle with parmesan cheese. Bake @350* for 30-35 minutes, or until heated through. 12 servings
1 cup chopped green pepper
1Tbls. butter
1 can (28 ozs.) cubbed tomatoes
1 (4 oz.) can mushroom pieces-drained
1 can (2 1/4 oz.) sliced olives-drained
2 teas. dried oregano
1 pound ground beef, browned, drained
12 ozs. spaghetti, cooked, drained
2 cups shredded cheddar cheese
1 can condensed crm. musroom soup-undiluted
1/4 cup water
1/4 cup grated Parmesan cheese
Saute onion and pepper in butter until tender. Add tomatoes, mushrooms, olives, and oregano. Add ground beef, simmer 10 minutes. Place half of spaghetti in greased 9X13 baking dish. top with sauce/meat mixture. Sprinkle 1 cup cheddar cheese, thenrepeat layers. Mix soup and water and pour over top. Sprinkle with parmesan cheese. Bake @350* for 30-35 minutes, or until heated through. 12 servings
Sunday, March 15, 2009
Cowboy Calico Stew by Nelly Skaggs
1 pound hamburger or ground turkey
1/2 cup bacon bits
1/2 cup chopped onion
1/2 cup brown sugar
1/2 cup catsup
1 tablespoon prepared mustard
1 teaspoon salt
1 can butter beans
1 can pork-n-beans
1 can kidney beans
*Do not drain liquid from beans! Brown hamburger and onion. Dump in all ingredients into the slow cooker and cook on low for 4-6 hours. The longer this cooks the better. Serve with cornbread. * This is great on it's own but you can also pour it over a hot dog in a bun for a chili dog!
Stacy Hamilton
Cola Roast by 101 Things to Do With A Slow Cooker
1 (2 1/2 to 3 pound beef roast)
1 envelope dry onion soup mix
2 (12 oz) cans cola (diet cola should not be substituted)
Place roast in greased 4-5 quart slow cooker. Sprinkle with soup mix. Pour cola over all. Cover and cook on low heat 7-8 hours. Makes 4-6 servings. Serve with baked potato, and a vegetable.
Stacy Hamilton
Amazing Low-Fat Pumpkin Cookies by Essential Mormon Celebrations
Delicious cookies made in minutes!
1 spice cake mix
1 (29 oz) can pumpkin
1 (11 oz) bag chocolate chips (optional)
In a bowl, mix together cake mix and pumpkin. Add chocolate chips if desired. Drop by tablespoons onto greased baking sheet, about 1 inch apart. Bake at 400 degrees for about 20 min. Makes about 4 dozen cookies.
Stacy Hamilton
Crazy Chocolate Carmel Cookies by Making Magic Cookbook
1 (18 1/4 ounce) package chocolate cake mix
1/2 cup oil
2 eggs, slightly beaten
Rolo Candies
Heat oven to 350. In large bowl, combine cake mix, oil, and eggs. Blend well. Place Rolo candy in the center of cookie dough. Roll the dough in a ball around the Rolo. Place on ungreased cookie sheet 2 inches apart. Bake 8-10 min. Cool 1 minute and remove from cookie sheet. Makes 4 dozen cookies
Stacy Hamilton
Sunday, March 8, 2009
Orange Julius by Tracy
6 oz. of frozen orange juice concentrate
1 tsp. vanilla
1/3 c. sugar
1 1/2 c. milk
10 ice cubes
Blend well and enjoy!
1 tsp. vanilla
1/3 c. sugar
1 1/2 c. milk
10 ice cubes
Blend well and enjoy!
Twice Baked Spaghetti by Tracy
1 lb. ground beef
1/2 c. chopped onion
1 clove garlic, crushed
3 c. (28 oz) prepared spaghetti sauce
12 oz. spaghetti
2 tbsp. butter
2 tbsp. flour
1/2 tsp. salt
1/4 tsp. pepper
1 1/3 c. evaporated milk
2/3 c. water
1 c. shredded cheddar cheese
1/4 c. grated parmesan cheese
Brown ground beef, onion and garlic in skillet; drain fat. Add spaghetti sauce and simmer uncovered for 10 min. Break spaghetti in thirds and cook according to package directions. Rinse and drain noodles. Melt butter in saucepan. Stir in flour, salt and pepper. Gradually add evaporated milk and water. Cook over medium heat, stirring constantly, until mixture just comes to a boil and thickens. Add 1/2 cup of shredded cheese and parmesan cheese; stir until melted. Combine spaghetti and spaghetti sauce. Spread 1/2 the spaghetti mixture in bottom of a 9x13 inch baking dish. Spoon cheese sauce over spaghetti; top with remaining spaghetti mixture and remaining 1/2 cup shredded cheese. Bake at 325 degrees for 20-25 min.
1/2 c. chopped onion
1 clove garlic, crushed
3 c. (28 oz) prepared spaghetti sauce
12 oz. spaghetti
2 tbsp. butter
2 tbsp. flour
1/2 tsp. salt
1/4 tsp. pepper
1 1/3 c. evaporated milk
2/3 c. water
1 c. shredded cheddar cheese
1/4 c. grated parmesan cheese
Brown ground beef, onion and garlic in skillet; drain fat. Add spaghetti sauce and simmer uncovered for 10 min. Break spaghetti in thirds and cook according to package directions. Rinse and drain noodles. Melt butter in saucepan. Stir in flour, salt and pepper. Gradually add evaporated milk and water. Cook over medium heat, stirring constantly, until mixture just comes to a boil and thickens. Add 1/2 cup of shredded cheese and parmesan cheese; stir until melted. Combine spaghetti and spaghetti sauce. Spread 1/2 the spaghetti mixture in bottom of a 9x13 inch baking dish. Spoon cheese sauce over spaghetti; top with remaining spaghetti mixture and remaining 1/2 cup shredded cheese. Bake at 325 degrees for 20-25 min.
Monday, March 2, 2009
Perfectly Easy Dinner Rolls
1 cup warm water
2 pkgs active dry yeast (2 Tbsp)
1/2 cup butter, melted
1/2 cup sugar
3 eggs
1 tsp salt
4-4 1/2 cups flour
Combine warm water and yeast. Let stand until mixture is foamy, about 5 minutes.
Stir in butter, sugar, eggs, and salt. Beat in flour 1 cup at a time, until dough is too stiff to mix. Cover and refrigerate 2 hours or up to 4 days. Grease 13x9 pan. Divide dough into 24 pieces, roll into round balls and put in pan. Cover and let rise until doubled in volume, about 1 hour.
Cook on 375, 15-20 minutes or until golden brown. Brush with melted butter.
1 cup warm water
2 pkgs active dry yeast (2 Tbsp)
1/2 cup butter, melted
1/2 cup sugar
3 eggs
1 tsp salt
4-4 1/2 cups flour
Combine warm water and yeast. Let stand until mixture is foamy, about 5 minutes.
Stir in butter, sugar, eggs, and salt. Beat in flour 1 cup at a time, until dough is too stiff to mix. Cover and refrigerate 2 hours or up to 4 days. Grease 13x9 pan. Divide dough into 24 pieces, roll into round balls and put in pan. Cover and let rise until doubled in volume, about 1 hour.
Cook on 375, 15-20 minutes or until golden brown. Brush with melted butter.
Chicken Pillows from Missy
2 cups cooked cubed chicken
1 8oz package cream cheese
1tsp basil
1tsp lemon pepper
1/2tsp italian seasoning
2 cans crescent rolls
1/4 cups melted butter
1 box crushed stuffing mix
can of cream of chicken soup
1/2cup milk
Combine chicken, cream cheese, and seasonings. Unroll crescent rolls and lay flat. Scoop about 1Tbsp of chicken mixture on each roll. Roll up and seal. Dip in melted butter and then in crushed stuffing mix. Cook at 375 for 25-30 minutes.
Heat milk and soup and serve as gravy over pillows
2 cups cooked cubed chicken
1 8oz package cream cheese
1tsp basil
1tsp lemon pepper
1/2tsp italian seasoning
2 cans crescent rolls
1/4 cups melted butter
1 box crushed stuffing mix
can of cream of chicken soup
1/2cup milk
Combine chicken, cream cheese, and seasonings. Unroll crescent rolls and lay flat. Scoop about 1Tbsp of chicken mixture on each roll. Roll up and seal. Dip in melted butter and then in crushed stuffing mix. Cook at 375 for 25-30 minutes.
Heat milk and soup and serve as gravy over pillows
Tator Tot Casserole by Sharmy Steele
Ingredients:
1 lb. browned hamburger
1/2 onion
italian seasoning packet
1 can cream of celery soup-add milk
1 sm bag of frozen peas
2 cups of grated cheddar cheese
1 bag of tator tots
Directions:
Layer 1. Hamburger Mixture: Brown hamburger and add onion and italian seasoning packet. Continue cooking until onion is cooked. Add cream of celery soup and some milk. Put this mixture in bottom of casserole dish.
Layer 2. Add a layer of peas.
Layer 3. Add a layer of cheese.
Layer 4. Top with a layer of tator tots.
Bake 375 degrees for 30-45 minutes or until bubbles.
Broil on High to crisp the tator tots.
1 lb. browned hamburger
1/2 onion
italian seasoning packet
1 can cream of celery soup-add milk
1 sm bag of frozen peas
2 cups of grated cheddar cheese
1 bag of tator tots
Directions:
Layer 1. Hamburger Mixture: Brown hamburger and add onion and italian seasoning packet. Continue cooking until onion is cooked. Add cream of celery soup and some milk. Put this mixture in bottom of casserole dish.
Layer 2. Add a layer of peas.
Layer 3. Add a layer of cheese.
Layer 4. Top with a layer of tator tots.
Bake 375 degrees for 30-45 minutes or until bubbles.
Broil on High to crisp the tator tots.
Aunt Pat's Crescent Rolls by Sharmy Steele
Step 1:
4 Tbs. Yeast
1/2 c. warm water
--set aside in bowl
Step 2:
3/4 c. shortening
2 tsp. salt
1/2 c. sugar or honey
1 3/4 c. hot water
1 c. flour
-- mix in Bosch on low for 1 minute
Step 3:
Add:
2 eggs
3 cups flour
--mix till smooth in Bosch
Step 4:
Add bowl mixture from Step 1
Step 5:
Add 3 or more cups of flour till cleans sides of bowl.
Step 6:
Mix for 3-5 minutes.
Step 7:
Rise for 15 minutes and roll out. Cut into triangles and roll into crescents adding a dab of butter to center.
Step 8:
Rise again on sheets to almost double size. Bake 350 degrees for approximately 12-15 minutes or till lightly browned.
ENJOY!!
4 Tbs. Yeast
1/2 c. warm water
--set aside in bowl
Step 2:
3/4 c. shortening
2 tsp. salt
1/2 c. sugar or honey
1 3/4 c. hot water
1 c. flour
-- mix in Bosch on low for 1 minute
Step 3:
Add:
2 eggs
3 cups flour
--mix till smooth in Bosch
Step 4:
Add bowl mixture from Step 1
Step 5:
Add 3 or more cups of flour till cleans sides of bowl.
Step 6:
Mix for 3-5 minutes.
Step 7:
Rise for 15 minutes and roll out. Cut into triangles and roll into crescents adding a dab of butter to center.
Step 8:
Rise again on sheets to almost double size. Bake 350 degrees for approximately 12-15 minutes or till lightly browned.
ENJOY!!
Saturday, February 28, 2009
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.
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
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.
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
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
Friday, February 27, 2009
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!
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!
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!
Wednesday, February 4, 2009
GOOD FOOD, GOOD FRIENDS!
Tuesday, February 3, 2009
Monday, February 2, 2009
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!
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.
Sunday, February 1, 2009
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.
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
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*
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*
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*
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