Caldwells Cookbook

Chocolate Carrot Cake with Cream Cheese Frosting

2009-03-13T01:10:00.000-07:00

CAKE:
2 cups all-purpose flour
2 cups sugar
1/2 cup baking cocoa
1 teaspoon baking sod
1/2 teaspoon salt
4 eggs
1 1/4 cups vegetable oil
3 cups finely shredded carrots

Line two 9-inch round baking pans with wax paper; grease the paper and set aside. In a large mixing bowl, combine the flour, sugar, cocoa, baking soda, and salt. Add the eggs, oil and carrots; beat until combined. Pour into prepared pans. Bake at 350 for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

ICING:
1/2 cup unsalted butter, cut into 2-tablespoon pieces
Two packages (8 ounces each) cream cheese
4 cups confectioners sugar
1 tablespoon + 1 teaspoon pure vanilla extract
1/4 cup chopped walnuts
1/4 cup semisweet chocolate chips

In a large mixing bowl, beat the butter until soft. Add the cream cheese and beat until blended and smooth. Blend in the sugar and vanilla. Place one cake layer on a serving plate; spread with half of the frosting. Repeat layer. Sprinkle with nuts and chocolate chips.

Yields: 12-16 servings

Chocolate Chip Peanut Butter Cookies

2009-03-13T01:05:00.000-07:00

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 cup peanut butter
4 tablespoons unsalted butter, room temperature
1/2 cup packed dark-brown sugar
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
8 ounces semi-sweet chocolate chips

Preheat oven to 350 degrees. In a bowl, whisk together flour and baking soda; set aside. In a large bowl, using an electric mixer, beat peanut butter, butter, and sugars until light and fluffy. Add eggs and vanilla, and beat until smooth. With mixer on low, gradually add flour mixture, beating just until combined. Stir in chocolate chips. Drop dough by tablespoon fulls onto a large baking sheet. Bake until golden brown, 13-15 min. Transfer cookies to wire racks to cool.

Ribs-Chili's

2009-03-13T00:51:00.000-07:00

These were better than any Ribs that I have had at Chili's!

1 1/2 cup water
1 cup apple cider vinegar
1/2 cup tomato paste
1 tablespoon yellow mustard
2/3 cup dark brown sugar, packed
1 teaspoon liquid hickory smoke
1 1/2 teaspoons salt
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon paprika

4 racks ribs

Make the BBQ sauce by combining all of the ingredients for the sauce in a medium saucepan over medium heat. When it comes to a boil, reduce heat and simmer sauce, stirring often for 45-60 minutes or until sauce is thick. Preheat oven to 275 degrees. Brush sauce over the entire surface of the ribs. Wrap each wrack tightly in aluminum foil and arrange the packets on a baking sheet with the seam of the foil facing up. Bake for 2 to 2 1/2 hours or until the meat on the ribs has pulled back from the cut ends of the bones by about 1/2 inch. When the rib are just about done, preheat your barbecue grill to medium heat.
Remove the ribs from the foil and grill them on the barbecue for 4-8 minutes per side or until the surface of the ribs is beginning to char. Brush sauce on both sides of the ribs a few minutes before you remove them from the grill (if you do it to early the bbq sauce will burn because of the sugar in it). Serve the ribs with extra sauce on the side.

Yields: 4 racks of ribs

Clam Chowder-Red Lobster

2009-03-07T03:11:00.000-08:00

2 1/2 cups water
3 cans (6.5 ounces each) minced clams, reserve liquid
1/2 cup all purpose flour1 teaspoon minced fresh parsley
3/4 teaspoon salt
1/4 teaspoon ground black pepper
1 bay leafdash dried thyme
2 red potatoes, peeled and diced
1 cup diced celery
1 cup heavy cream

Combine water and liquid drained from all 3 cans of clams in a large saucepan. Stir in flour, parsley, salt, pepper, bay leaf, and thyme. Turn to medium heat. When water begins to bubble, add the potatoes and continue to cook for 5 min. Stir ten to keep the potatoes from sticking to the pan. Add the clams and celery to the saucepan and cook for 10 min., stirring often. Add the cream and cook for an additional 5 minutes. Watch the pan carefully to be sure the chowder doesn't bubble over. Turn down the heat if the soup begins to erupt.
Yields: 5 servings

Monte Cristo Sandwiches

2009-03-07T03:10:00.000-08:00

Sandwich
12 slices whole wheat sandwich bread
4 slices Swiss Cheese
8 ounces Sliced turkey
4 slices American Cheese
8 ounces Ham

Batter
4 egg yolks
2 cups ice water
2 cups all-purpose flour
2 teaspoons baking powder

Heat 8-12 cups of shortening in a large saucepan to 375 degrees (medium heat). You will need the hot shortening to be at least 4 inches deep. Make the sandwich by arranging a slice of bread, then Swiss, then turkey, then bread, then ham, then American, then bread. Make sure the meat is not hanging over the edge of the sandwich. Press down on the sandwich with the palm of your hand to flatten it.
Make the batter by beating the egg yolks. Stir in the ice water. Measure the flour and baking soda into a sifter, and sift the mixture into the ice water and egg yolk. Stir with a large spoon, but do not over mix. You will still have many visible lumps in the batter.
Slice the sandwich in 1/2 from corner to corner. Dip on half of the sandwich in the batter, while holding it together with your fingers (the batter will hold the sandwich together in the shortening). Coat the sandwich well and drop into the oil. Add other sandwiches until the pan if full. Fry the sandwich for 6-8 minutes, turning t over halfway through cooking time. It should be golden brown when done. Remove the sandwich halves to paper towels to drain. Dust the sandwich with powdered sugar and serve with raspberry preserves (optional).
Yields: 4 whole sandwiches

Ranch Salad Dressing

2009-03-07T03:08:00.000-08:00

1 teaspoon Hidden Valley Ranch Salad Dressing mix
1 cup mayonnaise
1/2 cup buttermilk
1/4 teaspoon coarse grind black pepper
1/8 teaspoon paprika
1/8 teaspoon garlic powder
Combine all the ingredients in a bowl. Mix well. Cover bowl and chill for at least 30 min. before serving.
Yields: 1 1/2 cups

Fabulous French Toast-Denny's style

2009-02-28T20:21:00.001-08:00

8 eggs
1 1/2 cup whole milk
2/3 cup all-purpose flour
2/3 cup granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
12 slices Texas Toast
6 tablespoons butter

Whisk together eggs, milk, flour, sugar, vanilla, salt, and cinnamon in a large bowl. Heat a large cast-iron or nonstick skillet over medium/low heat. When the pan is hot, add 1 tablespoon of butter. If butter smokes, your pan is too hot, turn down the heat. Drop each bread slice into the batter for about 30 seconds per side. Let some of the batter drip off then drop the bread into the buttered pan. Cook each battered bread slice for 1 1/2 to 2 minutes per side or until golden brown. Add more butter to the pan as needed to cook all the French toast. Serve three slices of French toast per plate. Dust each serving with a little powdered sugar and include some maple syrup on the side.

Onion Peels-Applebee's

2009-02-28T00:54:00.001-08:00

This was a good mock recipe, but the horseradish sauce was a little strong with ketchup!

Horseradish Dipping Sauce:
1/2 cup mayonnaise
1 tablespoon prepared horseradish
2 teaspoons white vinegar
1 teaspoon water
1 teaspoon paprika
1 teaspoon ketchup
1/4 teaspoon medium grind black pepper
1/8 teaspoon dried oregano
1/8 teaspoon cayenne pepper
dash garlic powder
dash onion powder

Make horseradish dipping sauce by combining ingredients in medium bowl with a whisk. Mix until creamy then cover and chill the sauce.

Batter:
1/2 cup all-purpose flour
1/2 cup plain breadcrumbs
1/2 teaspoon salt
1 1/4 cup milk

1 large white onion
6-10 cups vegetable shortening (for fryer and you may substitute vegetable oil)

Heat the shortening to 350 degrees in a deep fryer. Create batter by combining all dry ingredients in a medium bowl. Whisk in milk until batter is smooth then let the batter sit for 5 minutes. It should thicken (if you would like it thicker add a little bit of flour and let sit another 5 min). Whisk batter again. While batter is sitting slice the stem end and the root end off onion, then, with the onion resting on a flat side, cut down through the onion slicing it in 1/2. Slice each half 4 more times in a spoke fashion to create wedges of onion. Separate the onion pieces. Dip each onion piece in the batter, then carefully drop into the hot oil. Fry eight to twelve peels at a time for 1-2 minutes or until golden brown. Drain on a rack or paper towels. Repeat until the onion is used up, stacking the newer batches on top of the old ones to keep them warm. When they're all done, serve the fried onion slices on a plate or in a paper lined basket with horseradish dipping sauce on the side

Yields: 2-6 servings

5 Alarm Burger- Red Robin

2009-02-28T00:42:00.000-08:00

Rich loves this when we go to Red Robin so I figured we would create it at home. For mine and the kids we kept it mild (in the chipotle mayo we left out the chipotle chile pepper until the mayo was on mine and the kids. Then Rich added it to taste), but Rich went all out and cleared his sinuses right up!

Chipotle Mayo:
1/4 cup mayonnaise
1/4 teaspoon ground chipotle Chile pepper
1/8 teaspoon paprika

Make the chipotle Mayo spread by combining the ingredients in a small bowl. Cover and chill until you are ready to use it.

Burger:
4 (5.5-ounce) ground beef patties
1/4 teaspoon Seasoning-Red Robin (see below)
8 slices pepper jack cheese (2 per patty)
4 hamburger buns

Preheat barbecue or indoor grill to medium heat. Shape ground beef into a round patty that is slightly larger than the bun.Sprinkle a bit of the seasoning blend over both sides of the patty. Grill for 3-5 minutes per side, or until the patty is cooked the way you like it. About 1 min. before the burger is done place a couple slices of pepper jack cheese on top of the patty to melt. As the hamburger is grilling toast the face of the top and bottom bun. Stack the hamburger bun patty on the bottom bun.

Toppings:
16-20 bottled jalapeno slices (nacho slices)
8 tablespoons fresh salsa or pico de gallo
1 1/3 cup shredded iceberg lettuce

Stack 4-5 jalapeno slices on the patty. Spoon 2 tablespoons of salsa or pico de gallo over the jalapeno slices. Add 1/3 cup shredded lettuce next, then finish the burger off with the top bun.

Yields: 4 Burgers

Seasoning-Red Robin

2009-02-28T00:40:00.000-08:00

3 tablespoons salt
1 tablespoon instant tomato soup (knorr Tomato with basil is great)
2 teaspoons chili powder
1/4 teaspoon ground cumin
1/4 teaspoon gound black pepper

Combine the ingredients in a small bowl and stir well. Stor in a covered container. Goes great on French Fries!

Yields: 1/3 cup seasoning

Banana Chocolate Chip Pancakes

2009-02-07T15:56:00.000-08:00

1 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cup skim milk
3 tablespoons butter, melted
2 eggs
1 tablespoon white sugar
1 teaspoon banana extract (you can also use vanilla extract if you don't have banana)
1 large banana, mashed
1/2 cup miniature semisweet chocolate chips
cooking spray

Combine flour, baking powder, baking soda, and salt in a large bowl. Set bowl aside. In a separate bowl, whisk together the skim milk, melted butter, eggs, sugar, and vanilla. Make a well in the center of the dry ingredients and stir in the wet ingredients, being careful not to over mix the batter. Gently fold in the banana, chocolate chips, and nuts.

Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.

Yields: 10 pancakes

Teriyaki Chicken Burger

2009-01-10T16:52:00.000-08:00

Teriyaki Marinade
1 3/4 cups water
1 cup soy sauce
1 cup light brown sugar
1/2 teaspoon onion powder
1/2 teaspoon garlic powder

4 5-ounce skinless chicken breast fillets
4 canned pineapple slices
8 slices Swiss cheese
4 hamburger buns
4 teaspoons mayonnaise
4 tomato slices
1/2 cup shredded iceburg lettuce

1- Make teriyaki marinade by combining all the ingredients in a small saucepan over medium/high heat. Bring mixture to a boil then reduce heat and simmer for 10 minutes or until sauce thickens. Cover and chill marinade in the refrigerator for at least 30 minutes.
2- Cover the chicken breast fillet with plastic wrap and pound on it with a kitchen mallet so that it is about 1/2 inch thick. The fillet should be a little larger than the diameter of your sesame seed bun. Pour a little of the teriyaki glaze into a plastic container with a lid, then drop the chicken in. Add enough teriyaki glaze to cover the chicken, but make sure you have some to marinate the pineapple slices. Seal up the container and pop it into the fridge for at least 4 hours, but not more than 10 hours. Put the pineapple slices into another container and chill it in the refrigerator for the same time as the chicken.
3- When you are ready to make your sandwich, preheat the barbecue to medium heat.
4- Start grilling the chicken breast first. Cook the chicken for 4-6 minutes per side or until it's done. When you flip the chicken add the pineapple slices to the grill. The pineapple will take less time to cook- about 3-4 minutes. You'll know the pineapple slices are done when they have some nice grill marks on each side. Be careful not to burn the chicken or the pineapple. The teriyaki contains sugar, which may char if grilled to long. About 1 minute before the chicken is done place 2 slices of Swiss cheese on top of the fillet to melt.
5- As the chicken is grilling toast the face of the top and bottom of the bun.
6- Build your sandwich by first spreading mayo on the top and bottom of the bun.
7- Stack the chicken breast on the bottom bun.
8- Arrange the tomato slices on the top chicken.
9- Stack the grilled pineapple on top of the tomato slices.
10- Add shredded lettuce on next, then finish the sandwich off with the top bun.

Cheddar Bay Biscuits

2009-01-10T16:45:00.001-08:00

Dough
2 1/2 cups bisquick baking mix
4 tablespoons cold butter
1 heaping cup grated Cheddar cheese
3/4 cup cold whole milk
1/4 teaspoon garlic powder

Topping
2 tablespoons butter, melted
1/2 teaspoon garlic powder
1/4 teaspoon dried parsley flakes
pinch salt

1- Preheat oven to 400 degrees
2- Combine bisquick with cold butter in a medium bowl using a pastry cutter or a large fork. You don't want to mix too thoroughly. There should be small chunks of butter in there that are about the size of peas. Add Cheddar cheese, milk, and 1/4 teaspoon garlic. Mix by hand until combined, but don't over mix.
3- Drop approximately 1/4 cup portions of the dough onto an ungreased cookie sheet using an ice cream scoop. Bake for 15-17 minutes or until the tops of the biscuits begin to turn light brown.
4- When you take the biscuits out of the oven, melt 2 tablespoons butter in a small bowl in your microwave. Stir in 1/2 teaspoon garlic powder and the dried parsley flakes. Use a brush to spread this garlic butter over the tops of all the biscuits. Use up all of the butter.

Makes a Dozen Biscuits

Chicken Scampi

2009-01-10T16:31:00.000-08:00

Scampi Sauce
3 Tablespoons butter
2 Tablespoons minced white onion
1/4 cup minced garlic (8-12 cloves)
1 1/2 cups Chablis wine (I substituted white cooking wine)
1/2 teaspoon salt
1/2 teaspoon Italian seasoning
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon ground black pepper
2 teaspoons minced fresh parsley
1 cup heavy cream

5-6 quarts water
16 ounces angel hair pasta
4 Tablespoons olive oil
12 chicken tenderloins
1/2 cup all purpose flour
1 green bell pepper, cut into bite-size strips
1 red bell pepper, cut into bite-size strips
1 yellow bell pepper, cut into bite-size strips
1 chopped red onion
2 teaspoons minced fresh parsley

1- Make scampi sauce by melting butter in a preheated pan over medium/low heat. Add 2 tablespoons minced white onion and saute for 2-4 minutes or until the onion begins to brown. if the butter begins to burn, turn down the heat. When the onion is beginning to brown, add the minced garlic and saute for another 30 seconds. Don't let the garlic burn. After about 30 seconds add the wine, salt, Italian seasoning, red pepper flakes, and black pepper, and bring mixture to a simmer. Simmer for approximately 15-18 min. or until the sauce has reduced by half. Add parsley and heavy cream and simmer uncovered for about 10 min. Do not let mixture reach a boil.
2- Bring 4 quarts of water to a boil in a large pot. Add the angel hair pasta and cook for about 4 minutes or until pasta is al dente, or mostly tender with a slight toughness. Drain the pasta in a colander or sieve when done, then hit it with some cold water to prevent sticking and to keep it from cooking further.
3- Preheat the oil in 2 large skillets over medium heat. Lightly salt and pepper the chicken tenderloins, then coat each one in the flour that has been measured into a large bowl. Arrange all of the coated tenderloins on a plate before sauteing 6 tenderloins in each pan. Cook the tenderloins for 3-5 minutes on one side or until golden brown.
4- When the chicken is brown on one side, slip each of the pieces, and move them to the side of the pans, then add an even amount of the sliced peppers and chopped red onion to the center of each skillet. Continue cooking the chicken and vegetables for 4-6 minutes or until the chicken is browned and the veggies are beginning to brown on the edges.
5- Divide the scampi sauce in half and pour it over the chicken and other ingredients in each pan. Add 2 portions of pasta to each pan, then toss everything a bit and continue to cook for a couple minutes or until the pasta is heated through. Prepare each dish by serving equal amounts of pasta onto each of four plates. Use a spoon or tongs to add the peppers and onion on top of each pile of pasta. Arrange three chicken tenderloins onto the center of the pasta.
6- Sprinkle each plate with about 1/2 teaspoon of fresh parsley and serve it up with freshly grated Parmesan cheese if desired.

Makes 4 servings

Pumpkin Pancakes

2009-01-10T16:24:00.000-08:00

2 eggs
1 1/4 cups buttermilk
4 tablespoons butter, melted
3 tablespoons canned pumpkin
1/4 cup granulated sugar
1/4 teaspoon salt
1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice

1- Preheat a skillet over medium heat. Coat pan with cooking spray.
2- Combine eggs, buttermilk, butter, pumpkin, sugar, and salt in a large bowl. Use an electric mixer to blend ingredients.
3- Combine remaining ingredients in a small bowl. Add dry ingredients to wet ingredients and blend with mixer on medium speed until smooth.
4- Pour the batter in 1/3 cup ortions into the hot pan
5- When the batter stops bubbling and edges begin to harden, flip the pancakes. They should be dark brown. This will take from 1-3 minutes.
6- Flip the pancakes and cook other side for the same amount of time, until brown.

Makes 8-10 pancakes

Chili's Queso

2009-01-10T16:21:00.001-08:00

1 16-ounce Velveeta Cheese
1 15-ounce can Chili (no beans, not chunky)
1 cup milk
1 teaspoon chili powder
1/2 teaspoon paprika
1 tablespoon lime juice
pinch of cumin
pinch of cayenne

Cut the velveeta into cubes. Combine the cheese with the remaining ingredients in a medium saucepan over medium heat. Stir frequently until cheese melts, then reduce heat and simmer for 20 minutes. Serve hot with tortilla chips for dipping.

Chili's Chicken Crispers

2009-01-10T16:14:00.000-08:00

Honey Mustard Dressing
2/3 cup mayonnaise
1/4 cup honey
2 tablespoons Dijon Mustard
pinch paprika
pinch salt

Batter
1 egg, beaten
1/4 cup whole milk
3/4 cup chicken broth
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1 cup self-rising flour

6-10 cups shortening or vegetable oil (amount required by fryer)
10 chicken tenderloins
1/2 cup flour

1-Make honey mustard sauce by combining ingredients in a small bowl. Cover and chill until needed.
2- Heat shortening or oil in fryer to 350 degrees.
3- Combine beaten egg, milk, chicken broth, salt and pepper in a medium bowl. Whisk for about 30 seconds to dissolve salt. Whisk in 1 cup self-rising flour. Let batter sit for 5 minutes.
4- When you are ready to fry the chicken, coat each piece with dry flour (1/2 cup in a medium bowl), then dunk the chicken into the batter. Let a little batter drip off the chicken and lower it into the hot oil and fry for 7-9 minutes or until it's golden brown. Depending on the size of your fryer, you should be able to fry 3-4 tenderloins at a time. Drain fried chicken strips on a rack or paper towels for a minute or so, and serve with honey mustard dressing on the side for dipping.

Serves 3

Salt Dough Christmas Ornaments

2008-12-11T02:59:00.000-08:00

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

2008-12-09T13:53:00.000-08:00

I'll be back with more cooking in a little bit, but I found this poem and wanted to share it with everyone:

TWAS THE NIGHT BEFORE CHRISTMAS, HE LIVED ALL ALONE,

IN A ONE BEDROOM HOUSE MADE OF PLASTER AND STONE.

I HAD COME DOWN THE CHIMNEY WITH PRESENTS TO GIVE,

AND TO SEE JUST WHO IN THIS HOME DID LIVE.

I LOOKED ALL ABOUT, A STRANGE SIGHT I DID SEE,

NO TINSEL, NO PRESENTS, NOT EVEN A TREE.

NO STOCKING BY MANTLE, JUST BOOTS FILLED WITH SAND,

ON THE WALL HUNG PICTURES OF FAR DISTANT LANDS.

WITH MEDALS AND BADGES, AWARDS OF ALL KINDS,

A SOBER THOUGHT CAME THROUGH MY MIND.

FOR THIS HOUSE WAS DIFFERENT, IT WAS DARK AND DREARY,

I FOUND THE HOME OF A SOLDIER, ONCE I COULD SEE CLEARLY.

THE SOLDIER LAY SLEEPING, SILENT, ALONE,

CURLED UP ON THE FLOOR IN THIS ONE BEDROOM HOME.

THE FACE WAS SO GENTLE, THE ROOM IN SUCH DISORDER,

NOT HOW I PICTURED A UNITED STATES SOLDIER.

WAS THIS THE HERO OF WHOM I'D JUST READ?

CURLED UP ON A PONCHO, THE FLOOR FOR A BED?

I REALIZED THE FAMILIES THAT I SAW THIS NIGHT,

OWED THEIR LIVES TO THESE SOLDIERS WHO WERE WILLING TO FIGHT.

SOON ROUND THE WORLD, THE CHILDREN WOULD PLAY,

AND GROWNUPS WOULD CELEBRATE A BRIGHT CHRISTMAS DAY.

THEY ALL ENJOYED FREEDOM EACH MONTH OF THE YEAR,

BECAUSE OF THE SOLDIERS, LIKE THE ONE LYING HERE.

I COULDN'T HELP WONDER HOW MANY LAY ALONE,

ON A COLD CHRISTMAS EVE IN A LAND FAR FROM HOME.

THE VERY THOUGHT BROUGHT A TEAR TO MY EYE,

I DROPPED TO MY KNEES AND STARTED TO CRY.

THE SOLDIER AWAKENED AND I HEARD A ROUGH VOICE,

'SANTA DON'T CRY, THIS LIFE IS MY CHOICE;I FIGHT FOR FREEDOM,

I DON'T ASK FOR MORE,MY LIFE IS MY GOD, MY COUNTRY, MY CORPS.

THE SOLDIER ROLLED OVER AND DRIFTED TO SLEEP,

I COULDN'T CONTROL IT, I CONTINUED TO WEEP.

I KEPT WATCH FOR HOURS, SO SILENT AND STILL

AND WE BOTH SHIVERED FROM THE COLD NIGHT'S CHILL.

I DIDN'T WANT TO LEAVE ON THAT COLD, DARK, NIGHT,

THIS GUARDIAN OF HONOR SO WILLING TO FIGHT.

THEN THE SOLDIER ROLLED OVER, WITH A VOICE SOFT AND PURE,

WHISPERED, 'CARRY ON SANTA, IT'S CHRISTMAS DAY, ALL IS SECURE.'

ONE LOOK AT MY WATCH, AND I KNEW HE WAS RIGHT.

'MERRY CHRISTMAS MY FRIEND, AND TO ALL A GOOD NIGHT.'

This poem was written by a Marine

TURKEY

2008-11-26T15:44:00.000-08:00

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

2008-11-13T01:05:00.000-08:00

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

2008-11-12T01:55:00.000-08:00

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

2008-11-12T01:43:00.000-08:00

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

2008-11-12T01:18:00.000-08:00

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

2008-11-11T01:46:00.001-08:00

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

2008-11-11T01:38:00.000-08:00

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

2008-11-10T23:32:00.000-08:00

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!!

2008-10-01T03:45:00.002-07:00

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.

Scones

2008-09-28T03:55:00.000-07:00

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

2008-09-25T04:38:00.000-07:00

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

2008-09-25T04:30:00.000-07:00

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

2008-09-12T20:52:00.001-07:00

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

2008-09-12T20:50:00.000-07:00

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
Noodles:
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

2008-09-12T20:46:00.000-07:00

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.

Meatloaf

2008-09-12T20:45:00.000-07:00

Pumpkin Chocolate Chip Cookies

2008-09-12T19:48:00.000-07:00

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

2008-08-30T22:37:00.000-07:00

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

2008-08-30T22:31:00.000-07:00

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

2008-08-30T22:23:00.000-07:00

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

2008-08-30T22:10:00.000-07:00

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

2008-08-15T02:57:00.001-07:00

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

2008-08-14T23:48:00.000-07:00

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

2008-08-14T02:47:00.000-07:00

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

2008-08-13T21:43:00.000-07:00

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

2008-08-13T21:41:00.000-07:00

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

2008-08-13T19:01:00.000-07:00

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

2008-08-10T03:42:00.000-07:00

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!!!

2008-08-07T02:21:00.001-07:00

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!!!

DOUGH:
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
FILLING:
1/2 cup brown sugar, packed
1-1/4 tablespoons ground cinnamon
1/3 cup butter, softened
TOPPING:
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

2008-08-07T01:33:00.000-07:00

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

2008-07-30T05:19:00.000-07:00

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

2008-07-30T02:05:00.001-07:00

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

2008-07-30T01:32:00.001-07:00

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

2008-07-29T19:15:00.001-07:00

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

Croissants

2008-07-29T17:29:00.001-07:00

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

Eclairs

2008-07-26T23:26:00.000-07:00

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
VANILLA FILLING:
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
CHOCOLATE TOPPING:
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

2008-07-25T20:42:00.001-07:00

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

2008-07-25T18:03:00.000-07:00

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

2008-07-25T16:36:00.001-07:00

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

2008-07-25T16:29:00.000-07:00

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

2008-07-24T00:57:00.000-07:00

In honor of Pioneer Day (for more info visit: http://en.wikipedia.org/wiki/Pioneer_Day_(Utah) ) 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

2008-07-21T21:15:00.000-07:00

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

2008-07-21T20:24:00.001-07:00

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

2008-07-17T04:12:00.000-07:00

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

2008-07-16T22:38:00.000-07:00

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

FOOTNOTES:
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

2008-07-16T04:52:00.000-07:00

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

2008-07-16T04:49:00.001-07:00

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

Italian Bow Tie Bake

2008-07-14T02:45:00.000-07:00

(This was good, but I wish I knew how to make home made bow tie pasta noodles!!! I'm not ready to share my spaghetti sauce recipe though!!)

16 ounces uncooked bow tie pasta

32 ounces spaghetti sauce

1 envelope Italian Salad Dressing mix

16 ounces shredded part-skim mozzarella cheese

Cook pasta according to package directions; drain. In a large bowl, combine the spaghetti sauce and salad dressing mix. Add pasta; toss to coat.
Transfer to a greased 13 X 9 baking dish. Sprinkle with cheese. Bake, uncovered, at 400 degrees for 15-20 min. or until heated through.

Yields: 8 servings

Chicken Alfredo Pizza

2008-07-13T02:39:00.000-07:00

I substituted my own Pizza crust recipe (we don't get fresh things so even Boboli is really dry!), but I am sure this is good how it is!

1 envelope zesty herb marinade mix

1/3 cup water

3 tablespoons vegetable oil

2 boneless skinless chicken breast halves (4 ounces each)

1 prebaked Italian bread shell crust (14 ounces)

1/2 cup prepared Alfredo sauce (I used my own and it was great!)

3 tablespoons grated Parmesan cheese

3 teaspoons Italian seasoning

1 teaspoon garlic powder

1 cup (4 ounces) finely shredded pizza cheese blend

1/2 medium green pepper, julienned

1/2 small red onion, thinly sliced and separated into rings

1/2 cup sliced fresh mushrooms

In a small bowl, combine 2 tablespoons marinade mix, water, vinegar and oil. Pour 1/3 cup marinade into a large resealable plastic bag; add the chicken. Seal and turn to coat; refrigerate for 1 hour. Cover and refrigerate remaining marinade.

Drain and discard marinade from chicken. Grill chicken, covered, over medium heat for 5-7 min. on each side, basting occasionally with reserved marinade. Cool. Cube chicken and set aside.

Place bread shell crust on an un-greased 12-in. pizza pan. Spread with Alfredo sauce. Sprinkle with Parmesan cheese, Italian seasoning, garlic powder, 1/2 cup pizza blend cheese, green pepper, onion, mushrooms, cubed chicken and remaining cheese. Bake, uncovered, at 45o degrees for 8-10 min. or until cheese is melted.

White Chocolate Berry Dessert

2008-07-13T01:37:00.000-07:00

I substituted white chocolate chips because the commissary didn't have white baking chocolate and we all loved this recipe

8 squares (1 ounce each) white baking chocolate

6 tablespoons butter, cubed

2 eggs

1/2 cup sugar

3 teaspoons vanilla extract

1 cup all-purpose flour

1/4 teaspoon salt

FILLING:

1 package (8 ounces) cream cheese, softened

3 squares (1 ounce each) white baking chocolate, melted and cooled

1 egg, lightly beaten

1/3 cup sugar

1/3 cup sour cream

1 teaspoon vanilla extract

TOPPING:

1 carton (8 ounces) frozen whipped topping, thawed

4 squares (1 ounces each) white baking chocolate, melted and cooled

1 pint fresh strawberries, sliced

In a microwave-safe bowl, melt white chocolate and butter at 70% power; stir until smooth. Cool.

In a large mixing bowl, beat eggs and sugar until lemon-colored. Beat in melted chocolate mixture and vanilla. Combine flour and salt; beat into egg mixture. Spread into greased 13 X 9 pan; set aside.

For filling, in a small mixing bowl, beat cream cheese and white chocolate. Beat in the egg, sugar, sour cream and vanilla just until combined. Carefully spread over bottom layer. Cut through filling with a knife to swirl.

Bake at 350 degrees for 40-45 min or until a toothpick inserted near the center comes out clean. Cool on a wire rack.

Just before serving, fold whipped topping into white chocolate. Fold in strawberries; spread over dessert. Cut into squares. Refrigerate leftovers.

Yields: 15 servings