Salt Dough Christmas Ornaments

Author: The Caldwells // Category:
1 cup salt
2 cups flour
3/4 cups water

Mix the salt and flour together. Slowly add the water and knead dough. If dough is to course add more water. If to wet add more flour. Roll out and cut into shapes. Place on baking sheet (do not use baking stones) and bake at 200 for 10 min. or until dry.

Christmas Poem

Author: The Caldwells // Category:
I'll be back with more cooking in a little bit, but I found this poem and wanted to share it with everyone:
This poem was written by a Marine


Author: The Caldwells // Category:
Yummy, juicy turkey. This is the 3rd year I have done this turkey and it always turns out so juicy and yummy!! My parents bought us a roaster oven and we always cook the turkey in this. The vegetables help add some water to the turkey and cooking it breast side down helps the juices run into the breast instead of away from the breast making it really moist and yummy!!! If you buy a larger or smaller turkey adjust cooking time by 15 min./pound.

1 turkey, approx. 15 lbs.
Juice of a lemon
Salt and pepper
melted butter
1/2 yellow onion, peeled and quartered
Tops and bottoms of a bunch of celery
2 carrots

1- To start, if the turkey has been refrigerated, bring it to room temperature before cooking. Keep it in its plastic wrapping until you are ready to cook it. While in the refrigerator, and or while you are bringing it to room temp, have the bird resting in a pan, so that if the plastic covering leaks for any reason, you are confining the juices to the pan. If you get a frozen turkey, you will need to defrost it in the refrigerator for several days first. Allow approximately 5 hours of defrosting for every pound. So, if you have a 15 pound turkey, it will take about 75 hours to defrost it in the refrigerator, or around 3 days.
2- Preheat the oven to 400 degrees F.
3- Remove the neck and gilbets. Wash out the turkey with water. Pull out any remaining feather stubs in the turkey skin. Pat the turkey dry with paper towels. Lather the inside of the cavity with the juice of half a lemon. Take a small handful of salt and rub all over the inside of the turkey.
4- In this method of cooking a turkey, we don't make the stuffing in the turkey because doing so adds too much to the cooking time. For flavor, put in the inside of the turkey a half a yellow onion, peeled and quartered, a bunch of parsley, a couple of carrots, and some tops and bottoms of celery. You may need to cap the body cavity with some aluminum foil so that the stuffing doesn't easily fall out. Close up the turkey cavity with either string (not nylon string!) or metal skewers. Make sure that the turkey's legs are tied together, held close to the body, and tie a string around the turkey body to hold the wings in close.
5- Rub melted butter all over the outside of the turkey. Sprinkle salt generously all over the outside of the turkey (or have had it soaking in salt-water brine before starting this process). Sprinkle pepper over the turkey.
6- Place turkey BREAST DOWN on the bottom of a rack over a sturdy roasting pan big enough to catch all the drippings.
7- Put the turkey in the oven. Check the cooking directions on the turkey packaging. Gourmet turkeys often don't take as long to cook. For the 15 lb butterball turkey, start the cooking at 400 F for the first 1/2 hour. Then reduce the heat to 350 F for the next 2 hours. Then reduce the heat further to 225 F for the next hour to hour and a half. (If you buy a 12 pound turkey you would take 15 min. off of all 3 cooking times reducing the cooking time by 45 min. Same goes for if you buy a 18 pound turkey except you would add 15 min. to all 3 cooking times cooking the turkey for an additional 45 min.)
8- Start taking temperature readings with a meat thermometer, inserted deep into the thickest part of the turkey breast and thigh, a half hour before the turkey should be done. The dark meat in the thigh should be about 175 F. The white meat in the breast should be 160 F to 165 F. 9- Once you remove the turkey from the oven, let it rest for 15-20 minutes. Turn the turkey breast side up to carve it.

Yield: 12-14 servings (if using the 15 lb turkey)

Peanut Butter Bars

Author: The Caldwells // Category:
In elementary school we had an awesome lady, Betty Foote (and a handful of other ladies), who served us up some good food! This recipe is close to one of the things she would serve us (of course, I must have really liked it because it is the only thing I could tell you I ate for school lunch!! The poor playground duty, Mrs. Strong, who had to deal with us wild children after eating!

1 cup butter or margarine, melted
2 cups graham cracker crumbs
2 cups confectioners' sugar
1 cup peanut butter
1 1/2 cups semisweet chocolate chips
4 tablespoons peanut butter

In a medium bowl, mix together the butter or margarine, graham cracker crumbs, confectioners' sugar, and 1 cup peanut butter until well blended. Press evenly into the bottom of an ungreased 9x13 inch pan. In a metal bowl over simmering water, or in the microwave, melt the chocolate chips with the peanut butter, stirring occasionally until smooth. Spread over the prepared crust. Refrigerate for at least one hour before cutting into squares.

Yield: 12 servings

Tender Flank Steak

Author: The Caldwells // Category:
1 cup reduced-sodium soy sauce
1/4 cup lemon juice
1/4 cup honey
6 garlic cloves, minced
1 beef flank steak (1-1/2 pounds)

In a large resealable plastic bag, combine the soy sauce, lemon juice, honey and garlic; add steak. Seal bag and turn to coat; refrigerate for 6-8 hours.
Drain and discard marinade. Broil 4-6 in from the heat or grill over medium heat for 8-10 min. on each side. Thinly slice steak across the grain.

Yield: 6 servings

Loaded Twice-Baked Potatoes

Author: The Caldwells // Category:

6 large baking potatoes
8 tablespoons butter, divided
1/4 pound sliced bacon
1/2 cup milk
1 egg
1/2 teaspoon salt
pinch of white pepper
1 cup shredded cheddar cheese

Heat oven to 375. Scrub and pierce potatoes; rub each with 1 teaspoon butter. Place on a baking sheet. Bake for 1 hour or until tender.
Meanwhile, in a small skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain and dice.
When potatoes are cool enough to handle, cut a thin slice of the top of each and discard. scoop out pulp, leaving a thin shell. In a medium bowl, mash pulp with remaining butter. Stir in the milk, egg, salt and pepper. Stir in the cheese, bacon and onion.
Spoon filling into the potato shells. Place on a baking sheet and bake for 20-25 minutes or until heated through.

Yield: 6 servings

Peanut Butter Cheesecake

Author: The Caldwells // Category:

YUMMY!!! This is a no bake dessert that is super easy and super good to make

4 ounces package cream cheese
3/4 cup confectioners' sugar
1/2 cup peanut butter
1/2 cup milk
8 ounce package frozen whipped topping, thawed
1 (9 inch) prepared chocolate graham cracker crust

Beat together cream cheese and confectioners' sugar. Mix in peanut butter and milk. Beat until smooth. Fold in whipped topping. Spoon into two 9 inch graham cracker pie shells; cover, and freeze until firm (about 1 1/2 hours).

Bread Bowls

Author: The Caldwells // Category:

3 1/2- 3 3/4 cup bread flour
1/4 cup sugar
1/4 cup butter, softened
1 teaspoon salt
1 package (2 1/4 teaspoons) active dry yeast
1/2 cup very warm water
1/2 cup very warm milk
1 large egg
Mix 2 cups of the flour, sugar, butter, salt and yeast in large bowl. Add warm water, warm milk, and egg. Beat with electric mixer on low speed 1 min then medium speed 1 min, scraping bowl frequently. Stir in enough remaining flour to make dough easy to handle. Place dough on lightly floured surface. Knead about 5 min. or until dough is smooth and springy. Place dough in large greased bowl. Cover bowl loosely and let rise in warm place about 1 hour or until double. Separate dough into 6 balls. Place on greased baking sheet. Cover loosely and let rise for 30 min. or until double. Heat oven to 375. Bake for 15-20 min. or until golden brown. Let cool completely. With a butter knife cut a circle around the top at least 1/2 inch from side. Pull off top and some of the inside and place on the plate next to bread bowl. Fill with soup or fondue and serve.
Yields: 6 bread bowls

Clam Chowder

Author: The Caldwells // Category: ,
1 large onion, chopped
3 medium carrots, chopped
2 celery ribs, sliced
3/4 cup butter, cubed
2 cans (10-3/4 ounces each) condensed cream of potato soup, undiluted
3 cans (6-1/2 ounces each) minced clams
3 tablespoons cornstarch
1 quart half and half cream

In a large saucepan (I use a 4 quart pot), saute the onion, carrots, and celery in butter until tender. Stir in the potato soup and 2 cans of undrained clams. Drain and discard the juice from remaining can of clams; add clams to soup. Combine cornstarch into 1/4 cup of cream and stir until smooth; stir into soup. Add the remaining cream. Bring to a boil; cook and stir for 2 minutes or until thickened.

Yield: 9 servings

Molten Chocolate Cake

Author: The Caldwells // Category:

The kids devour these! They are so simple and don't take up a lot of time!!

1/2 cup unsalted butter, cut into pieces
6 ounces semi-sweet or bittersweet chocolate, cut into small pieces (I used 1/2 semi-sweet and 1/2 bittersweet)
3 large eggs, separated
1/3 cup granulated white sugar
1 teaspoon pure vanilla extract
1/8 teaspoon cream of tartar
1 tablespoon granulated white sugar

Preheat oven to 400 degrees F and place rack in center of oven. Generously butter 4 - 3/4 cup molds, ramekins, or custard cups and dust the insides with granulated white sugar. Place the prepared molds on a baking sheet and set aside while you make the chocolate cakes.
In a stainless steel bowl suspended over a saucepan of simmering water, melt the butter and chocolate. Remove from heat and set aside while you whip the egg yolks.
In your electric mixer beat the egg yolks and 1/3 cup sugar until thick, pale, and fluffy. (When you slowly raise the beaters the batter will fall back into the bowl in slow ribbons.) Beat in the vanilla extract and then fold in the melted chocolate mixture.
In another clean bowl whip the egg whites until frothy. Add the cream of tartar and continue to whip until soft peaks form. Gradually add the 1 tablespoon of granulated white sugar and whip until stiff peaks form. With a rubber spatula or wire whisk gently fold the beaten whites into the chocolate mixture, just until incorporated. Do not over mix or the batter will deflate. Divide the batter between the prepared molds, filling about 3/4 full. Bake for 10 to 15 minutes or until the outside edges of the cakes are set but the middle still looks a little wet. You may have cracks on the top surface of the cakes.
Immediately remove from oven and let them rest for a minute or two. Run a sharp knife around the edge of each cake and then invert onto the center of each serving plate. Carefully remove the mold. Sprinkle the top of each cake with confectioners sugar and place a spoonful of vanilla ice cream on top of each warm cake.

Excellent, but complicated, White Bread!!

Author: The Caldwells // Category:
This is sooooo good, but it is complicated and takes a long time to make (it's an all day affair!).

Dough Starter
2 1/4 cups + 2 1/2 tablespoons unbleached all-purpose flour
1 3/4 cups water
2 tablespoons + 1 teaspoon honey
3/4 teaspoons yeast

In a mixer bowl combine the flour, water, honey, and instant yeast. Whisk until very smooth.

Flour Mixture and Dough
2 cups + 3 tablespoons unbleached all-purpose flour
1/4 cup dry milk
3/4 teaspoons instant yeast
9 tablespoons unsalted butter, softened
2 1/4 teaspoons salt

In a medium bowl, whisk together the flour, dry milk, and instant yeast. Sprinkle this on top of the starter and cover tightly. Allow it to ferment for 1 to 4 hours at room temperature. Add the butter to the bowl adn mix with the dough hook on low speed (#2 if using Kitchen Aid) for 1 min. or until the flour is moistened enough to form a rough dough. Scrape down any bits of dough. Cover the bowl and let rest for 20 min. Sprinkle on the salt and knead the dough on medium speed (#4 if using Kitchen Aid) for 7-10 min. With an oiled spatula, scrape dough into a 4-quart bowl lightly oiled bowl. Push down the dough and lightly spray the surface. Cover the container with a lid. Allow the dough to rise until double about 1 1/2-2 hours. Using a oiled spatula, scrape the dough onto a floured counter and press down on it gently to form a rectangle. Pull out and fold the dough over from all 4 sides into a tight package. Again oil the surface, cover, and makr where double the height would now be. Allow the dough to rise for 1-2 hours or until it reaches the mark. Turn the dough onto a lightly floured counter and cut it in half. Shape each piece into a loaf and place into prepared loaf pans. Cover them loosely and allow to rise for 1 1/2-2 hours. Preheat the oven to 350 with shelf on the lowest level. Gently set the pans on the bottom shelf and bake for 50 min. or until golden brown. Halfway through baking, turn the pans around for even baking. Remove the bread from the oven and set it on a wire rack. Unmold and cool top side up on a wire rack until barely warm, about 1 hour.


Author: The Caldwells // Category: , , ,
I sooooooo miss Doug &  Emmy's scones, but these things were a good close second.  Boy it sucks not living next to your comfort foods!!

  • 1 1/2 cups milk
  • 1 teaspoon salt
  • 2 tablespoons white sugar
  • 3/8 cup shortening
  • 2 tablespoons active dry yeast
  • 4 cups all-purpose flour
  • 1 quart oil for frying

In small saucepan over medium heat, combine milk, salt, 2 tablespoons sugar and shortening. Heat until shortening melts and sugar dissolves. Remove from heat and let cool to lukewarm, 110 degrees F (43 degrees C). Sprinkle in yeast and let sit until foamy.  Transfer mixture to large bowl, and stir in flour to make a dough. Knead until smooth, cover and let rise 30 minutes.  In a large heavy skillet or deep fryer, heat 1 inch of oil to 375 degrees F (190 degrees C).  Roll out 1 to 2 inch balls of dough into thin sheets. Fry sheets 1 to 2 minutes on a side, until puffed and golden. Drain on paper towels.

Grilled Lemon Garlic Chicken

Author: The Caldwells // Category:
1/4 cup lemon juice
2 tablespoons vegetable oil
4 cloves garlic, minced
1 teaspoon salt
1/4 teaspoon dried oregano
1/4 teaspoon pepper
6 (4 ounce) boneless pork loin chops

In a large resealable bag, combine lemon juice, oil, garlic, salt, oregano, and pepper. Place chops in bag, seal, and refrigerate 2 hours or overnight. Turn bag frequently to distribute marinade.  Preheat an outdoor grill for high heat. Remove chops from bag, and transfer remaining marinade to a saucepan. Bring marinade to a boil, remove from heat, and set aside.  Lightly oil the grill grate. Grill pork chops for 5 to 7 minutes per side, basting frequently with boiled marinade, until done.

Yield: 6 servings

Pie Crust

Author: The Caldwells // Category:
1 1/4 cups flour
1/4 teaspoon salt
1/2 cup butter chilled, and diced
1/4 cup cold water

In a large bowl combine the flour and salt.  Cut in butter with a pastry blender until mixture resembles course crumbs.  Stir in water, 1 tablespoon at a time until mixture forms a ball.    Wrap in plastic and refrigerate for 4 hours or overnight.  Roll dough out to a 12 inch circle and place in a 9 inch pie plate.

Yield: (1) 9-inch crust

Strawberry Soup

Author: The Caldwells // Category:
1 quart fresh strawberries, hulled
1/3 cup ginger ale
1/4 cup milk
1/3 cup sugar
1 tablespoon lemon juice
1 teaspoon vanilla extract
1 cup (8 ounces) sour cream

Place strawberries in blender; cover and process until smooth. Add ginger ale, milk, sugar, lemon juice, and vanilla; cover and process until blended. Pour into a large bowl; whisk in sour cream until smooth. Cover and refrigerate until thoroughly chilled, about 2 hours

Yields: 4 servings

Chicken Noodle Soup

Author: The Caldwells // Category: ,
1 tablepoon dried rosemary, crushed
2 teaspoons garlic powder
2 teaspoons pepper
1 teaspoon salt
2 broiler/fryer chickens (3 to 3 1/2 pounds each)
5 cups chicken broth
1 cup celery
1 cup carrots
1/2 cup onion
1/4 teaspoon salt
2 1/2 cups all-purpose flour
1 teaspoon salt
2 eggs
1 can (5 ounces) evaporated milk
1 tablespoon olive oil

Combine the first 4 ingredients; rub over chickens. Place in an ungreased 13 X 9 pan. Cover and bake at 350 for 1 1/4 hours or until tender. Drain and reserve drippings. Skim fat. Cook chicken; debone, and cut into chunks. cover and refrigerate chicken.
In a soup pot, bring chicken broth and reserved drippings to a boil. Add celery, carrots, onion, and pepper; simmer for 30 min.
Meanwhile, for noodles, set aside 1/3 cup of flour. Combine salt and remaining flour in a bowl. Beat eggs, milk and oil; stir into dry ingredients. Sprinkle kneading surface with reserved flour; keand dough until smooth. Divide dough in half. Roll out each portion 1/8 in thick and cut to desired width.
Freeze one portion to use at another time. Bring soup to a boil. Add one portion of noodles; cook for 7-9 min. or until almost tender. Add chicken and heat through

Yield: 10 servings

Mac N' Cheese

Author: The Caldwells // Category:
2 cups uncooked elbow macaroni
1/4 cup butter
`/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground mustard
1/4 teaspoon Worcestershire sauce
2 cups milk
2 cups Sharp cheddar cheese, shredded

Heat oven to 350. Cook macaroni. While macaroni is cooking, melt butter in 3 quart saucepan over low heat. Stir in flour, salt, pepper, mustard, and Worcestershire sauce. Cook over low heat, stirring constantly, until mixture is smooth and bubbly remove from heat and stir in milk. Heat to boiling, stirring constantly. Boil and stir for 1 min; remove from heat. Stir in cheese until melted. Drain macaroni. Gently stir macaroni into cheese sauce. Pour into un-greased 2 quart casserole dish. Bake, uncovered, for 20-25 min.


Author: The Caldwells // Category:

Pumpkin Chocolate Chip Cookies

Author: The Caldwells // Category:
1 cup unsalted butter, softened
1 cup white sugar
1 cup light brown sugar
2 large eggs
1 teaspoon vanilla extract
1 cup canned pumpkin puree
3 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
2 cups mini milk chocolate chips

Heat the oven to 350 degrees F. Spray cookie sheets with nonstick spray or line them with parchment paper. Using a mixer, beat the butter until smooth. Beat in the white and brown sugars, a little at a time, until the mixture is light and fluffy. Beat in the eggs 1 at a time, then mix in the vanilla and pumpkin puree. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Slowly beat the flour mixture into the batter in thirds. Stir in the chips. Scoop the cookie dough by heaping tablespoons onto the prepared cookie sheets and bake for 15 to 20 minutes, or until the cookies are browned around the edges. Remove the cookie sheets from the oven and let them rest for 2 minutes. Take the cookies off with a spatula and cool them on wire racks.

Yields: 48 cookies (Using Pampered chef large scoop)

Cookie's N' Cream Ice Cream

Author: The Caldwells // Category:

1 1/4 cups half and half
4 egg yolks
1/2 cup sugar
1 1/4 cups whipping cream
2 teaspoons vanilla
1/16 teaspoon salt
10 crushed Oreo cookies

Heat half and half until very hot (not boiling), stirring often. Mix egg yolks and sugar until well blended and slightly thickened, very gradually blend in hot half and half. Add mixture to a medium sauce pan and cook over medium heat until steamy and bubbles form around edge, stirring constantly. Do not boil. Once hot, pour into a large bowl and stir in whipping cream, vanilla, and salt. Cover and chill thoroughly.
Add to ice cream maker per your manufacturer's instructions, stir in crushed oreos during last 10 min. of freezing. For firmer ice cream: freeze an additional 2 hours in your freezer
Yield: 1 1/2 quarts

Chicken Cordon Bleu

Author: The Caldwells // Category:
8 boneless skinless chicken breast halves
1/2 teaspoon pepper
8 slices lean deli ham
9 slices swiss cheese
2/3 cups milk
1 cup crushed cornflakes
1 teaspoon paprika
1/2 teaspoon garlic powder
1/4 teaspoon salt

Flatten chicken to 1/4 in. thickness. Sprinkle with pepper; place a ham slice and cheese slice on the chicken and roll up. Tuck in ends; secure with toothpicks. Pour milk into a shallow bowl. In another bowl, combine the cornflakes, paprika, garlic powder and salt. Dip chicken in milk, then roll in crumbs. Place in a 9 X 13 baking dish coated with cooking spray. Bake at 359 for 25-30 min or until juices run clear.

Yield: 8 servings

Loaded Potato Salad

Author: The Caldwells // Category:

2 1/2 pouncs small unpeeled red potatoes, cubed
1/2 teaspoon salt
1/4 teaspoon pepper
4 eggs, hard boiled and chopped
1/2 pound sliced bacon, cooked and crumbled
1 cup (4 ounces) shredded cheddar cheese
3/4 cups (6 ounces) sour cream
1/2 cup mayonnaise
2 teaspoons prepared mustard.

Place potatoes in a saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15 min. or just until tender. Drain and rinse with cold water. In a large bowl, combine the potatoes, eggs, bacon, cheese, onion and pickles. In a small bowl, combine the sour cream, mayonnaise, and mustard; pour over the potato mixture and toss to coat. Serve immediately.

Yields: 10 servings

Green Jell-O

Author: The Caldwells // Category:

I love this stuff and when I am home I run to Albertsons and buy it. In fact, if Utah had a state dessert this would probably be it!!!

1 cup water
1 (6 ounce) package lime Jell-O
1/2 cup sugar
1 cup crushed pineapple, un-drained
2 cups whipping cream

Bring water to a boil. Put Jell-o and sugar in a medium-sized bowl; add boiling water, stirring until gelatin is dissolved. Stir in crushed pineapple. Refrigerate until syrupy. Whip cream until stiff. Fold into Jell-O mixture. Place in a 9 X 13 inch pan. Refrigerate for several hours until firm.

Yield: 12 servings

Papa's Surprise Burgers

Author: The Caldwells // Category:

Surprise burgers look like a normal hamburger, but on the inside is the cheese, onions, pickle, whatever you want them to have! Everytime we go home mom asks papa to make these!

2 pounds hamburger
6 slices cheese
onion, pickle, tomato and other fixing's that you like on your burgers

On a cutting board, seperate hamburger into 12 balls. Flatten into patties. On 6 patties place a slice of cheese and whatever you want in your burger. Place a patty on the top of the cheese (like a cheese sandwich except with hamburger patty instead of bread). Cook patties on stove or grill set to medium for 5 min. per side. Place "surprise burger" on buns and top with ketchup(optional) and mustard (optional) and serve.

Yield: 6 burgers

Hamburger/Hot Dog Buns

Author: The Caldwells // Category:

1-1/4 cups milk
1/3 cup vegetable oil
1/4 cup sugar
1 teaspoon salt
3-1/2 cups bread flour
2-1/4 teaspoons yeast

Mix 2 cups flour, yeast, salt, and sugar in a large bowl. Add the milk and vegetable oil. Add additional flour as needed until dough is easy to handle (the more flour you add the heavier the rolls will be so add as a little as possible). Knead dough for 8 min. or until smooth and elastic. Cover loosely in an oiled bowl and let rise for one hour or until double. Roll dough out into a long log and cut into 12 pieces. Shape them how you want them and put onto a greased cookie sheet. Cover and let rise for one hour or until double. Heat oven to 400 f. Place the buns in the oven and reduce temperature to 375. Bake for 15-18 min.
Bread Machine:
Place all ingredients in order recommended by your bread machine manufacturer. Select dough cycle and start machine. When bread machine is done follow the directions starting at rolling into a long log.

Yield: 9-12 buns

Crock-pot Lasagna

Author: The Caldwells // Category:

1 lb Italian Sausage
1 medium onion, finely diced
2 garlic cloves, minced
1 lb jar tomato spaghetti sauce
8 oz fresh lasagna sheets (no cook)
1 lb mozzarella cheese, shredded
1 lb cottage cheese
2 oz fresh parmesan cheese, shredded
¼ cup milk
1 egg - lightly beaten
1 tsp oregano

Brown the beef, onion and garlic in a frying pan, using a tiny amount of oil. Pour off any excess oil. Add tomato sauce and heat through. Meanwhile, gently combine the cottage cheese, milk, and egg. Then mix in the mozzarella and parmesan. Retaining about 1 tbls of parmesan for later. Now we are ready to construct it in the crock pot. Using a large serving spoon or ladle, place about ¼ of the meat mixture in the crock pot - spread evenly. Top this with a layer of lasagna sheets, cut to size. Top this with 1/3 of the cheese sauce. Repeat layers once more. You should now have cheese sauce on top. Now top the cheese sauce with meat, pasta, re-maining meat, and top with remaining cheese sauce. Sprinkle the retained parmesan on top. Cook on low for 4-6 hours.
Yield: 4-5 servings
Notes: While not critical the layers should be - meat, pasta, cheese, meat, pasta, cheese, meat, pasta, meat, cheese

Italian Bread

Author: The Caldwells // Category:
1 tbsp. yeast
1 tbsp. sugar
1 cup warm water
2-1/2 cup white flour
1 tsp. salt
1 tbsp. chopped fresh rosemary
1 tbsp. canola oil, peanut oil or olive oil
nonstick cooking spray
2 tbsp. butter, melted
1 teaspoon garlic salt

Place yeast, sugar, and warm water in large bowl and allow mixture to become bubbly. Mix in 2 cups of flour and the salt. Add one tablespoon of the fresh chopped rosemary. Add additional flour to make dough not sticky. Knead for about 10 minutes by hand or until smooth and elastic. Add more flour if necessary. Oil a bowl, put dough in it and cover with a towel. Let dough rise in a warm place for one hour until doubled. Punch down dough and divide in half. Let dough rest about 5-10 minutes. Spray baking pan or cookie sheet with cooking spray. Shape the dough into 2 small rounded oval loaves. Melt margarine or butter. Mix in garlic into butter. Brush over the top of the loaves. Let loaves rise again until doubled, about 45 minutes. Preheat oven to 450 degrees F. Lightly sprinkle course salt over the loaves. Bake for 20-25 minutes, until lightly browned.

Yield: 2 loaves

White Chocolate Macadamia Nut Cookies

Author: The Caldwells // Category:
1 cup butter, softened
3/4 cup packed light brown sugar
1/2 cup white sugar
2 eggs
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup coarsely chopped macadamia nuts
1 cup white chocolate chips

Preheat oven to 350 degrees F (175 degrees C). In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in the eggs, one at a time, then stir in the vanilla and almond extracts. Combine the flour, baking soda, and salt; gradually stir into the creamed mixture. Mix in the macadamia nuts and white chocolate. Drop dough by teaspoonfuls onto ungreased cookie sheets. Bake for 10 minutes in the preheated oven, or until golden brown.

Yield: 40-48 cookies

Grandmere's Pasta Salad

Author: The Caldwells // Category: ,
This isn't a normal pasta salad and is really good!! The kids ate it up (of course you could add vegetables, but my kids wouldn't eat it if I did so I left that out and added Ranch seasoning. Yummy)
2 Cups (16 ounces) macaroni noodles, cooked
1 1/2 cups mayo
6 pieces bacon, cooked and crumbled
3 eggs, hard boiled
8 ounces cheddar cheese, cubed
2 tsp. Ranch Dip Seasoning (optional)

Mix ingredients together and serve.

Aloha Bread

Author: The Caldwells // Category:
This is a banana bread with a twist. We really like it. Most of the time we choose to make it without coconut, but since dad is going to Hawaii for 4 days he wont be around to eat it. Its good both ways!! When mixing the bread only mix enough to incorporate the ingredients. Over mixing causes tunnels and course texture to bread.

1 cup butter
2 cups sugar
4 eggs
1 cup mashed banana
4 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1 can crushed pineapple, drained
1 cup coconut
Grease 2 large loaf pans and set aside. In large mixing bowl, cream butter and sugar. Add eggs; stir in bananas. In a separate large bowl, mix together the flour, baking powder, baking soda, and salt. Add to banana mixture and blend well. Add pineapple, pecans, and coconut; mix on low speed until blended. Pour into pans and bake at 325 for 60-80 min.
Makes: 2 large loaves

Cinnamon Rolls!!!

Author: The Caldwells // Category: , ,
Ok, there is a reason I can't loose weight. I dont think I know how to eat healthy. I mean, healthy just isn't any fun!!!

1 cup warm milk
2 eggs
1/3 cup margarine, melted
4 1/2 cups bread flour
1 teaspoon salt
1/2 cup white sugar
2 1/2 teaspoons instant yeast
1/2 cup brown sugar, packed
1-1/4 tablespoons ground cinnamon
1/3 cup butter, softened
3 ounces cream cheese, softened
1/4 cup butter, softened
1 1/2 cups confectioners' sugar
1/4 teaspoon vanilla extract

Dissolve the yeast in the warmed milk, along with 1 tsp sugar from the 1/2 cup white sugar. Let stand, covered, about 10 minutes, until foamy. In large bowl, add the yeast/milk mixture, eggs, melted margarine, 3 cups bread flour, salt, and remaining sugar; mix on medium speed until combined. Add 1/2 cup of bread flour at a time, until the dough becomes soft and elastic and no longer sticks to the bowl (approximately 4-1/2 total cups bread flour according to the recipe). This will vary depending on the humidity of your kitchen, but you can definitely start to see when the dough stops sticking to the sides. After you reach a total of 4-1/2 cups, start adding the flour a tablespoon at a time so you don't risk adding too much flour. Knead dough for 10 min or until smooth and elastic. Cover and let rise for 1 hour or until double.
Roll dough into a 18 x 12 inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough lengthwise (so you have a 18 inch log) and cut with a bread knife into 16 rolls. Place rolls in a lightly greased 9x13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F. Bake rolls in preheated oven until golden brown, about 15 minutes. While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners' sugar, vanilla extract and salt. Spread frosting on warm rolls before serving.

Mint Chocolate Chip Ice Cream

Author: The Caldwells // Category:
Grandmere is reading the title of this post and thinking GROSS, How could she do something like that? Good thing I turned out like my dad and like mint (and so does Bubba!)
2 cups whole milk
2 cups heavy cream
1 cup sugar
1/2 teaspoon salt
1 teaspoon vanilla extract
1/2 teaspoon mint extract
5 drops green food coloring (optional)
1 cup semisweet chocolate, finely chopped

In a large bowl, stir together the milk, cream, sugar, salt, vanilla extract and peppermint extract until the sugar has dissolved. Color to your liking with the green food coloring.
Pour the mixture into an ice cream maker, and freeze according to the manufacturer's instructions. After about 10 minutes into the freezing, add the chocolate chips. After the ice cream has thickened, about 30 minutes later. Enjoy as soft serve or dish into a container and freeze for an additional 2 hours.

Yield: 2 Quarts

Southwestern Onion Rings

Author: The Caldwells // Category:

I was expecting this to be spicy and was pleasantly surprised that it wasn't. It was the right amount of spices for me! Rich liked them also and ate 1/2 of them!

2 large sweet onions
2-1/2 cups buttermilk (I used my fresh buttermilk from making butter!)
2 eggs
3 tablespoons water
1-3/4 cups all-purpose flour
2 teaspoons salt
2 teaspoons chili powder
1 teaspoon cayenne pepper
1 teaspoon sugar
1 teaspoon garlic powder
1 teaspoon ground cumin

Cut onion into 1/4 inch slices and separate the rings. Place in a large bowl; cover with buttermilk and soak for 30 min. stirring twice. In a shallow bowl, beat the eggs and water. In another shallow bowl, combine the flour, salt, chili powder, cayenne, sugar, garlic powder and cumin. Drain onion rings; dip in egg mixture, then roll in flour mixture. In an electric skillet heat 1 in of oil to 375 degrees. Fry onion rings, a few at a time, for 1 to 1-1/2 min. on each side or until golden brown. Drain on paper towels.

Yield: 8 Servings

Mac N Cheese with a twist

Author: The Caldwells // Category:
8 ounces elbow macaroni
4 tablespoons butter
1/4 cup all-purpose flour
1/2 teaspoon salt
Dash pepper
2 cups milk
8 ounces sharp cheddar cheese, shredded
2 cups fully cooked ham, cubed
1 can (4 ounces) mushroom stems and pieces, drained
13 Ritz crackers, crushed
Parsley flakes, optional

Cook the macaroni. While noodles are cooking melt 4 tablespoons butter in a large saucepan. Stir in the flour, salt and pepper until smooth;; gradually whisk in milk. Bring to a boil; cook and stir for 1 min. or until thickened. Reduce heat. Add the cheese; cook and stir until melted. Stir in the ham and mushrooms. Drain macaroni and stir into the cheese/ham mixture. Transfer to a greased 9 x 9 pan. Sprinkle with cracker crumbs. Bake at 350 for 25-30 min. or until heated through and bubbly. Sprinkle with parsley if desired.

Yield: 4 servings

Strawberry Cheesecake Ice Cream

Author: The Caldwells // Category:

This is sooooo good. Owen said it is the best one we have made yet. Tabatha kept eating more and more of it. Now to just figure out how to get the graham cracker crust in it without the graham cracker getting soggy and gross!

16 ounces cream cheese
1 cup sugar (if using sugar or syrup packed frozen berries, omit the sugar in the recipe)
2 tablespoon lemon juice
1 teaspoon vanilla
1-1/4 cup fresh strawberries, pureed
2 cups half-and-half

Blend the sugar and cream cheese until smooth. Add lemon juice and vanilla. Stir until mixed. Blend in half-and-half. Fold in strawberries. Chill for 1-2 hours. Pour into ice cream machine and freeze for 30 min. Serve as soft serve or freeze in the freezer for 2-4 more hours if you prefer to have your ice cream harder.

Yields: 2 quarts

Chocolate Belgian Waffle

Author: The Caldwells // Category: ,
2-1/4 cups all-purpose flour
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon salt
3 tablespoons unsalted butter, melted
1-1/4 cups milk
2 eggs, separated
1/3 cup semisweet chocolate, finely chopped

Preheat the waffle iron. Sift flour, baking powder, sugar and salt into a large bowl. Melt butter, stir in milk, then egg yolks. Add milk mixture to flour mixture and whisk to combine. In a small bowl with an electric mixer, whip egg whites until soft peaks form. Fold into batter just until blended. Pour about 1/2 cup batter over the bottom of each hot waffle grid. Close lid and bake until golden (when almost all the steam stops flowing out of the iron) about three to four minutes.
Yields: 4 servings


Author: The Caldwells // Category:
4 teaspoons yeast
3-1/2 cups unbleached flour
1/4 cup sugar
2 teaspoons salt
1 cup milk, or more
1 pound unsalted butter
2 tablespoons flour, for dusting
1 egg
1 tablespoon milk
mini-chocolate chips (optional)

In a mixer with a dough hook, place the yeast, flour, sugar, salt and the milk and mix for 2 minutes until a soft moist dough forms on the hook. If most of the flour isn't moistened with this quantity of milk, add more, a tablespoon at a time until it is moistened and smooth, using up to 4 tablespoons. Turn mixer on high and mix for another 4 minutes until very smooth and elastic.
Turn the dough out of the bowl onto a floured board, cover with a damp kitchen towel and allow it to rest for 15 minutes. Remove the towel and roll the dough into a 10 by 9-inch rectangle 5/8-inch thick. Wrap in plastic then chill for 1 hour and up to overnight.
Ten minutes before the dough is done resting in the refrigerator, prepare the butter. Beat it with your rolling pin on a floured surface to soften it and form a rectangle 6 by 8 1/2 inches. Place it between parchment paper or plastic wrap and set aside.
Remove the dough from the refrigerator and roll it on a floured work surface into a 10 by 15-inch and 1/4-inch thick rectangle. Brush any excess flour off the dough. Place the shorter side of the dough parallel to the front of your body on the work surface. Place the butter in the middle, long-ways. Fold the bottom up over the butter and brush off any excess flour and then fold the top down over the butter to overlap and encase the butter. Press down lightly with the rolling pin to push all the layers together and make sure they have contact.
Continue rolling the dough to form a new 10 by 15-inch rectangle, patching any holes with a dusting of flour where butter may have popped through. Fold into thirds, like a letter, brush off any excess flour and mark it with an indentation made by poking your finger once at the corner of the dough meaning you have completed the first "turn". Wrap well in plastic and chill 1 hour and up to overnight. Do this again three more times marking it accordingly each time and chilling in between each turn. After the fourth turn roll it out to a 13 by 24-inch square that is a little less than 1/4-inch thick and cut out your croissants and shape them. If using chocolate chips sprinkle the inside of croissant with chocolate chips and roll them up inside the croissant.
I roll out my dough and cut it with a pizza cutter into 6-inch strips then cut them into triangles, 6 inches wide at the base of the triangle. Stretch these triangles again 9 inches long, then place on the work surface and put a piece of scrap dough in the center of the wide end to enclose, which will plump up the center. Roll the triangles up towards you starting at the wide end and place them 2 inches apart on a parchment lined sheet pan with the tip tucked under and the ends slightly curved in to make a crescent shape. You may freeze the croissants at this point, or, in a small bowl, whisk together the egg and milk and brush the croissants with this egg wash.
To proof the croissants, place them in an oven that is warm but not turned on, with a pan of hot water in the bottom to create a moist environment like a proof box. Set aside to proof for 1-1/2 to 2-1/2 hours until puffed up and spongy to the touch. Remove from the oven.
Spritz a preheated 425 degree F oven with water, close the door, and get the croissants. Place the croissants in the oven and spritz again, close the door and turn the oven down to 400 degrees F. After 10 minutes, rotate your pan if they are cooking unevenly and turn the oven down to 375 degrees F. Bake another 5 to 8 minutes until golden brown.
Yield: 20 croissants


Author: The Caldwells // Category:
In the summer around 15 years ago we went to my Aunt Darla and Uncle Bill's house for dinner. My Aunt had eclairs to go with our dinner (all I can remember is playing in the basement and the eclairs. Guess nothing important happened). They were amazing. I don't remember eating eclairs before that and the frozen ones at the store just don't compare! So, I decided to try and make them myself and I succeeded:SHELL:
1/2 cup butter
1 cup water
1 cup all-purpose flour
1/4 teaspoon salt
4 eggs
1 (5 ounce) package instant vanilla pudding mix
2-1/2 cups cold milk
1 cup heavy cream
1/4 cup confectioners' sugar
1 teaspoon vanilla extract
2 (1 ounce) squares semisweet chocolate
2 tablespoons butter
1 cup confectioners' sugar
1 teaspoon vanilla extract
3 tablespoons hot water

Preheat oven to 450 degrees F. Grease a cookie sheet. In a medium saucepan, combine 1/2 cup butter and 1 cup water. Bring to a boil, stirring until butter melts completely. Reduce heat to low, and add flour and salt. Stir vigorously until mixture leaves the sides of the pan and begins to form a stiff ball. Remove from heat. Add eggs, one at a time, beating well to incorporate completely after each addition. With a spoon or a pastry bag fitted with a No. 10, or larger, tip, spoon or pipe dough onto cookie sheet in 1 1/2 x 4 inch strips (I cut a whole in the bottom of a pastry bag at the size I thought would be correct and it worked well). Bake 15 minutes in the preheated oven, then reduce heat to 325 degrees F and bake 20 minutes more, until hollow sounding when lightly tapped on the bottom. Pierce ends of pastry with fork and cool completely on a wire rack.
For the filling, combine pudding mix and milk in medium bowl according to package directions. In a separate bowl, beat the cream with an electric mixer until soft peaks form. Beat in 1/4 cup confectioners' sugar and 1 teaspoon vanilla. Fold whipped cream into pudding. Cut tops off of cooled pastry shells with a sharp knife. Fill shells with pudding mixture and replace tops.
For the icing, melt the chocolate and 2 tablespoons butter in a medium saucepan over low heat. Stir in 1 cup confectioners' sugar and 1 teaspoon vanilla. Stir in hot water, one tablespoon at a time, until icing is smooth and has reached desired consistency. Remove from heat, cool slightly, and drizzle over filled eclairs. Refrigerate until ready to serve.
Yields: 9 Eclairs

Easy Bagels

Author: The Caldwells // Category:
4 ½ cups of flour
2 packets of active dry yeast
1 ½ cups of water, at 110°F
3 tablespoons of sugar
1 tablespoon of salt
1 gallon of water
1 tablespoon of sugar

In a medium sized bowl combine 1 ½ cups flour and the two packers of yeast. Combine the 1 ½ cups of warm water, 3 tablespoons of sugar and salt; then pour over flour mixture. Beat at low speed for about thirty seconds, scraping sides of bowl constantly. Beat for three minutes on high speed. Stir in as much of the remaining flour as you can mix in. Turn out onto a lightly floured surface. Knead in enough remaining flour to make a moderately stiff dough. Continue kneading until smooth and elastic; then cover and allow to rest for fifteen minutes. Cut into twelve portions; then shape into smooth balls. Punch a hole in the middle of each with a floured finger. Pull gently to enlarge hole to about two inches. Place on a greased baking sheet; cover; and allow to rise for twenty minutes. Heat 1 gallon water and 1 tablespoon sugar to boiling; then reduce heat. Cook bagels, about three at a time, for 8 minutes, turning once. Remove from water with slotted spoon onto towels. Transfer to a greased baking sheet (if you want cinnamon or poppy seed bagels sprinkle with topping). Bake at 400 degrees for 25 minutes.
Yield: 12 Bagels

Chocolate Peanut Butter Ice Cream

Author: The Caldwells // Category:
This recipe uses an ice cream maker. Do not make unless you are prepared to sit and eat the entire thing its that good!
2-1/2 cups whole milk
1 cup sugar
1/3 cup unsweetened cocoa powder
pinch of salt
3 Tablespoons cornstarch
1/2 cup heavy cream
3/4 cup mini-chocolate chips
1/2 cup smooth peanut butter

In a sauce pan over medium heat, stir together 2 cups whole milk, sugar, cocoa powder and salt. Heat until the milk start to steam, but before it starts to boil. In a small bowl, stir together the remaining 1/2 cup of whole milk and the cornstarch. Stir until no lumps remain. Add the cornstarch mixture to the heated milk and chocolate mixture and bring to a low boil. Boil until thickened. The mixture will look the consistency of chocolate pudding. Remove from heat.
In a small sauce pan, heat 1/2 cup of heavy cream. Once boiling, remove from heat and pour over the chocolate chips. Let sit for 1 minute, then stir the cream and chocolate mixture until incorporated. Stir the cream and chocolate mixture into the cooling chocolate ice cream base. Place in a bowl, covered with a lid, and put in the fridge for 6 hours.
Once cool, follow the manufacturers instructions on the ice cream maker to churn ice cream. Once the mixture has chilled and thickened in the ice cream maker, slowly drizzle in 1/4 cup of peanut butter. Don’t over mix (which I did!!). You want a nice ribbon of peanut butter running through the ice cream.
Transfer the ice cream into a freezer safe container and fold in the remaining 1/4 cup of peanut butter. Cover and freeze until solid (about 4 hours).

Yield: 1-1/2 quarts

Parmesan chicken

Author: The Caldwells // Category:
1 cup all-purpose flour
2 teaspoons salt
2 teaspoons paprika
1/4 teaspoon pepper
2 eggs
3 tablespoons milk
2/3 cup Parmesan cheese, grated
1/3 cup dry bread crumbs
3 pounds bone-in chicken

In first shallow bowl, combine the flour, salt, paprika, and pepper. In a second shallow bowl, beat the eggs and milk. In a third shallow bowl, combine the Parmesan cheese and bread crumbs. Coat chicken with the first bowl, then dip in the second bowl, and roll in the third bowl. Place on a well-greased cookie sheet and bake at 400 degrees for 50-55 min. or until chicken juices run clear.
Yield: 4 servings

Easy Egg Noodles

Author: The Caldwells // Category: ,
1 egg plus 3 egg yolks
3 tablespoons cold water
1 teaspoon salt
2 cups all-purpose flour

In a mixing bowl, beat the egg and egg yolks. Add the water and salt; mix well. Stir in the flour. Turn onto a floured surface; knead until smooth. Divide into thirds. (I used my pasta maker from here on out, but this is what the directions say if you don't have one) Roll out each portion to 1/8 in. thickness. Cut noodles to desired width and cook immediately in boiling salted water for 7-9 min. Drain. (I then added butter, parsley and Parmesan, but you can add your favorite sauce).
Yields: 5 1/2 cups

Butter and Buttermilk

Author: The Caldwells // Category:
In honor of Pioneer Day (for more info visit: ) I sat in pj's all day with my family and made home made butter. It was really easy and I have a recipe for tomorrow that needed buttermilk. How exciting to have fresh butter and fresh buttermilk!

1/2 pint heavy cream, very cold
Pinch salt, optional

Find a large jar with a tight-fitting lid that will hold the cream about half full. Refrigerate the jar for at least 1 hour. Pour the cream into the cold jar. Tightly secure the lid and shake as hard as possible until chunks of butter start to form, 15 to 30 minutes (it took me 20 min. and you go from hearing nothing mixing as you shake to hearing a whole bunch of liquid!). Pour into a strainer set over a bowl. The chunks in the strainer are butter, and the liquid in the bowl is buttermilk.
Pour the buttermilk into a clean container, cover, refrigerate, and reserve for another use. Turn the butter into a clean bowl and cover with very cold water. Pour into a strainer, discarding the liquid. Continue rinsing the butter with very cold water until the water runs clear. (The cloudy water is buttermilk which will make the butter turn sour.) When the butter is clean, work with a wooden spoon or rubber spatula to press out any remaining liquid. Discard this liquid. If desired, add salt to the butter. (Salted butter will keep longer and I salted ours. It was really good!)
Transfer the butter to a clean container for keeping, pressing with a wooden spoon or spatula to dispel any air bubbles. Refrigerate until ready to use.
Yield: about 3 ounces

Bread Machine Honey Whole Wheat Bread

Author: The Caldwells // Category:

Tips: to make bread easier to slice, after it has cooled put it in the freezer until it starts to harden (about 1 hour). Then slice it and bring it back to room temperature!

1-1/8 cups warm water at 110°F
3 tablespoons honey
1/3 teaspoon salt
1-1/2 cups whole-wheat flour
1-1/2 cups bread flour
2 tablespoons vegetable oil
1-1/2 teaspoons active dry yeast

Add ingredients according to the manufacturer's directions to your bread machine. Use the wheat bread cycle and light color setting.

Yields: 1-1/2 pound loaf

Fettuccine Alfredo

Author: The Caldwells // Category: ,

8 ounces uncooked fettuccine
½ cup butter or margarine
½ cup heavy whipping cream
¾ cup Parmesan cheese, grated
½ teaspoon salt
Dash of pepper

Cook Fettuccine as directed. While fettuccine is cooking heat butter and whipping cream in 10-inch skillet over medium heat, stirring frequently, until butter is melted and mixture starts to bubble. Reduce heat to low, simmer 6 min., stirring frequently, until slightly thickened. Remove from heat; stir in cheese, salt, and pepper. Drain fettuccine. Pour sauce over fettuccine; toss until fettuccine is well coated.

Chocolate Chocolate Chip Muffins

Author: The Caldwells // Category:
These are oh so good!!! Owen has his last day of summer school tomorrow and they are having a breakfast. He requested to bring these babies in:

2-2/3 cups all-purpose flour
1-1/2 cups sugar
1/2 cup baking cocoa
1-1/2 teaspoons baking soda
1/2 teaspoon salt
3 eggs
1 cup (8 ounces) sour cream
1/2 cup water
1/2 cup milk
1/2 cup vegetable oil
1 teaspoon vanilla extract
1 cup semisweet chocolate chips

In a large bowl, combine the flour, sugar, cocoa, baking soda and salt. In another bowl, whisk the eggs, sour cream, water, milk, oil and vanilla. Stir into dry ingredients just until moistened. Fold in chocolate chips. Fill greased or paper-lined muffin cups two-thirds full. Bake at 325° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

Yield: 1 dozen large and 2 dozen small!!

Strawberry Jam

Author: The Caldwells // Category:
Great recipe and it was supper yummy!!! It was my first time making homemade jam and this recipe is the only one I will try! So much better than store bought!
1 pounds fresh strawberries, hulled
2 cups white sugar
2 tablespoons lemon juice

In a wide bowl, crush strawberries in batches until you have 2 cups of mashed berry (food processors work well also!). In a heavy bottomed large saucepan, mix together the strawberries, sugar, and lemon juice. Stir over low heat until the sugar is dissolved. Increase heat to high, and bring the mixture to a full rolling boil. Boil, stirring often, until the mixture reaches 220 degrees F. While waiting for temperature process unsealed jars in a water bath (10 min. in hot boiling water). Transfer to hot sterile jars, leaving 1/4 to 1/2 inch headspace, and seal. Turn jars upside down for 10 min. Jam will be fully set in 48 hours. (however, we waited 12 before eating and it wasn't runny)
Yields: 5 1/2 small jars

To test for jelling-Place three plates in a freezer... after about 10 minutes of boiling place a tsp of the liquid of the jam onto the cold plate. Return to freezer for a minute. Run your finger through the jam on the plate... if it doesn't try to run back together (if you can make a line through it with your finger) it's ready to be canned!

Apple Mallow Salad

Author: The Caldwells // Category:
1 can (20 ounces) crushed pineapple
1/2 cup sugar
1 tablespoon all-purpose flour
1 to 2 tablespoons white vinegar
1 egg, beaten
1 carton (12 ounces) frozen whipped topping, thawed
2 medium red apples, diced
2 medium green apples, diced
4 cups miniature marshmallows
1 cup honey-roasted peanuts

Drain pineapple, reserving juice; set pineapple aside. In a saucepan, combine sugar, flour, vinegar and reserved juice until smooth. Bring to a boil; cook and stir for 2 min. Remove from heat. Stir a small amount of hot mixture into egg; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 min. Remove from heat and cool.
Fold in whipped topping. fold in the apples, marshmallows and reserved pineapple. Cover and refrigerate 1 hour. Just before serving fold in the peanuts.
Yield: 16-20 servings

Pita Pocket Chicken Salad

Author: The Caldwells // Category:
2 cups cubed cooked chicken
1 1/2 cups seedless red grapes, halved
1 cup chopped cucumber
3/4 cup sliced almonds
3/4 cup shredded part-skim mozzarella cheese
1/2 cup poppy seed salad dressing
6 pita breads (6 inches), halved

In a large bowl, combine the chicken, grapes, cucumber, almonds and mozzarella cheese. Drizzle with dressing and toss to coat. Fill pita bread with chicken salad.
Yields: 6 servings