Caldwells Cookbook

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

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

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

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

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

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

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

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

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

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) 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.

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.