Sunday, December 16, 2012

Funeral Potatoes

9 x 13 pan
Boil and grate (or cube) 6 - 8 potatoes - when cool
Grease bottom of pan

1 can cream of chicken soup
1/2 c melted butter
1/2 pt. sour cream
1/4 c green onions
1/2 grated cheese

Mix all ingredients in bowl, top with parsley if desired.  Bake at 350 degrees for 20 to 25 minutes.

Oven Roasted Potatoes

1 envelope Lipton Recipe Secrets Onion Soup Mix
2 lbs all-purpose potatoes, cut into large chunks
1/3 c olive oil or vegetable oil

Preheat oven to 450 degrees.
In large plastic bag or bowl, add all ingredients.  Close bag and shake,m or toss in bowl, until evenly coated.
In 13 x 9 inch baking pan, arrange potatoes, discard bag.
Bake uncovered, stirring occasionally, 40 minutes or until potatoes are tender and golden brown.
Makes 4 servings.

Wednesday, November 28, 2012

Chicken Noodle Soup


This is Chad's Mom's Recipe.  It's SO YUMMY!  I didn't realize homemade noodles were so good... and easy!

11-12 c chicken broth
3 c. cooked, cubed chicken (or turkey)
2 c. chopped celery
1 1/2 c chopped carrots 
1/4 c. dried onions, or 1 med. onion, chopped
2 1/2 tsp parsley flakes
1 tsp basil
1/4 tsp crushed red pepper flakes

Cook all in boiling chicken broth until tender.

Noodles:  (I just make half the batch of noodles, because I feel like there are way too many if I do all of them, but you can decide.)
2 eggs
2 Tbs water
1 tsp salt
1 - 1 1/2 c. flour (approx)

Beat eggs and water well.  Add salt.  Stir into this egg mixture enough flour to make a soft dough ball.  (1 to 1 1/2 c)  Take out of bowl and roll out on a layer of flour (up to another 1/2 c. flour...use enough to lightly cover the dough and make it easy to roll out. You don't want it to stick to the counter).  Roll dough thin into a rectangle shape.  Cut into 4" wide noodles (or however you want).  Cook noodles in the soup 10-15 min.

Sunday, November 25, 2012

Chocolate-Peanut Butter Acorns

 
This recipe comes from Martha Stewart Magazine, November 2012, page 64.

I made it with Eli, Sarah, and Abby a couple of days before Thanksgiving.

3/4 c creamy peanut butter
1/2 c unsalted butter, softened
2 c confectioner's sugar
6 ounces good-quality semisweet chocolate
36 branch-shaped pieces from mini pretzels

Stir together peanut butter and butter in a bowl with wooden spoon.  Add sugar; work into a smooth dough with your hands.  Refrigerate 30 minutes.  (I didn't.)

Using the palms of your hands, roll dough into 1 1/2" oblong "acorns" (you should have 36), flatten 1 end of each a bit with your fingertip, and place on a waxed paper-lined rimmed baking sheet.  Refrigerate 30 minutes. (I didn't do that either, but I did refrigerate them when they were done.)

Meanwhile, melt chocolate in a bowl set over a saucepan of simmering water. Working with 1 acorn at a time, insert a toothpick into rounded tip, dip flat end into chocolate, then return to baking sheet.  Remove toothpick, and inset a pretzel piece into the chocolate-dipped end of each acorn.  Refrigerate until chocolate is set, about 2 hours.  I found that the acorn fell off the toothpick so I dipped them with my fingers.

Savory Fruit and Nut Stuffing

 
 
This sounded so good that I made it along with my traditional celery stuffing for Thanksgiving.  It was a winner!  It was published in Prevention Magazine November 200? (I'm not sure).

6 slices whole wheat bread cut into 1/2" cubes
1T olive oil
1 lg onion, chopped
2 lg ribs celery (with some leaves), coarsely chopped
1 1/2 t dried sage (I used "rubbed")
1/2 t freshly ground black pepper (I used 1/4 t)
1/4 t salt
1 can (14.5 oz) reduced-sodium, fat-free chicken broth
3/4 c chopped hazelnuts (I used pecans)
1/3 c snipped unsweetened dried apricot halves
1/3 c unsweetened dried cherries (I used craisins)

Preheat oven to 425 degrees.  Coat 8"x 8" or 9"x 9" baking dish with cooking spray.

Place bread cubes in 11" x 7" baking pan.  Bake stirring often, until golden and lightly crisp, 10 to 12 minutes.  Set aside to cool in pan.  Reduce heat to 375 degrees.

Warm oil in medium nonstick skillet over medium heat.  Add onion, celery, sage, pepper, and salt and cook stirring often, until tender, 8 to 10 minutes, adding broth 1 T at a time if pan gets dry.

Put onion mixture in large bowls.  Add bread cubes, hazelnuts, apricots, cherries, and remaining broth.  Mix well and transfer to prepared baking dish.  Cover with foil.

Bake 15 minutes until heated through.  Uncover and bake 20 to 25 minutes more until crisp and browned.

Do ahead:  Cube and toast bread and cut up onion, celery, and fruit the day before.

Sweet Potato Casserole

 
This Thanksgiving I decided to try something different from the old sweet potatoes, brown sugar, butter, and marshmallows recipe.  I looked through my All New-ultimate Southern Living Cookbook and on page 472 I found Belle's Sweet Potato Casserole.  What I did was use the recipe for the sweet potatoes and then used a recipe from Prevention Magazine (November 2008, page 88) for the topping.  A perfect combination! I will surely make it again.

Bell's Sweet Potato Casserole (yields 10 servings)  After making it, I think it yields more like 12-16.

8 medium-size potatoes (6 lbs.)
1 c milk
1/4 c butter
3 T sugar (I used white)
1 t vanilla extract
1 T orange juice
1/4 t salt
1/4 t ground cinnamon
1/4 t ground nutmeg

Bring sweet potatoes and water to cover to a boil and cook 30 to 35 minutes, or until tender; drain.  Peel potatoes and place in a mixing bowl

Heat milk and next 3 ingredients in a saucepan over medium heat, stirring until butter melts and sugar dissolves.  Do not boil.  Stir in orange juice, salt, and spices.

Beat potatoes at medium speed with an electric mixer until mashed.  Add milk mixture, beating until smooth.  Turn into 9 x 13 pan.  It will be quite full.


Brown Sugar-Pecan Topping  (I doubled it for Bell's Sweet Potato Casserole) 

This recipe is for 2 1/2 lbs. sweet potatoes

3/4 c chopped pecans
3 T brown sugar
1/4 t ground cinnamon

Mix together and spread on top of sweet potato casserole.  Place in 350 degree oven (uncovered) for 10 minutes and serve.



Friday, November 16, 2012

Emerald Salad

This is the recipe Mom always used.

1 pkg. lemon jello  (3 oz.)
1 pkg. lime jello (3 oz.)
2 c. liquid (use liquid from pineapple and added water to make 2 c.)
1 #2 can (20 oz.) crushed pineapple
1/2 c. diced celery
1 c. cottage cheese (I usually use the lowfat)
1 c. evaporated milk
1 c. mayonnaise (3/4 c. seems a little less disgusting to me)
1/2 - 1 c. walnluts, almonds, or pecans, chopped

Boil liquid and add to jello powders.  Let set until nearly stiff.  Beat until fluffy.  Fold in other ingredients and pour into mold or 8 x 8 pan.

I think it's an 8 x 8 pan, but maybe it's a 9 x 13.  I don't remember.  The important thing is that you have enough for everyone!

Sunday, November 11, 2012

Swedish Christmas Rice

This was Grandma Johnson's recipe in the Johnson Family Favorites family cookbook from 1997.  It's probably what we eat at the Christmas parties, but I never put this much work into mine!  (See below).

6 C rice
2 quarts water
Salt to taste
1 quart milk
2 C sugar
2 cans evaporated milk
Cinnamon sticks, as needed
Almonds, as needed

Boil rice in salt water until tender.  Add sugar, milk, and cinnamon sticks (4 or 5).  Set in double boiler and cook for several hours until creamy.  Add canned milk and almonds during this time.  If rice gets too thick, add more milk and some water to keep rice at right consistency.  Serve with half and half and cinnamon-sugar.

This is the recipe mom gave me when I was at college.  I don't know where it came from, but it's easy:

3 C cooked rice
1 C milk
1/2 C evaporated milk + 1/4 C sugar + 1 T corn starch
1/2 t vanilla

Heat ingredients together in a pan.
Shake on cinnamon.

Monday, November 5, 2012

Oreo Truffles

You must try these!  YUMMMMMMMMY!!!!

1 pkg. regular Oreos (not double-stuffed)
1 8 oz pkg. cream cheese
1 pkg. chocolate chips (either semi or milk)
~1/4 pkg white chips
2 Tbs crisco

-Break oreos with hands into large bowl. (into 1/4ths)
-Microwave cream cheese for ~30 seconds until soft.  Add to oreos.
-Crush oreos more with a wooden spoon (doesn't have to be tiny)
-Use handheld mixer to beat oreos and cream cheese together until it resembles wet sand.
-Roll into 1" balls.  Chill several hours.
-Melt chocolate chips with 1 Tbs crisco on stovetop or microwave. If microwave, stir every 15 sec. until almost melted.  And stir until completely melted.
-Roll balls in chocolate with 2 spoons.  Place on wax paper and chill in fridge.
-Melt ~1/4 pkg. white chips with 1 Tbs crisco on stovetop or microwave.  If microwave, stir every 10 sec. until almost melted, stir until completely.
-Use fork or bag to drizzle white chocolate over.  (Or color it first!)

Butternut Squash Soup


I didn't have huge expectations for this soup, but I REALLY REALLY like it and I WILL be making it again!!!!  Also Chad really liked it, Jane REALLY liked it, Hyrum ate it and didn't complain :)

Butternut Squash Soup

1 medium butternut squash, halved lengthwise and seeded
3 tablespoons unsalted butter
2 large leeks, cleaned thoroughly and chopped
4 teaspoons minced peeled fresh ginger
6 cups chicken or vegetable stock
1 1/2 teaspoons salt
3/4 cup whipping cream
chopped fresh parsley or cilantro
croutons

  1. Preheat oven to 400 degrees. Place squash cut side down on oiled baking sheet. Bake until the squash can easily be pierced with a fork, about 1 hour. Let cool, then scoop the pulp from the squash skin and discard the skin.
  2. Melt butter in a soup pot over medium-low heat. Add leeks and ginger and cook, stirring, until tender but not browned, 5 to 10 minutes.
  3. Stir in 4 cups of stock and the squash pulp. Bring to a simmer and cook, stirring and breaking up the squash with a spoon, for 20 minutes. Puree until smooth. Return soup to the pot.
  4. Stir in cream, and thin with stock, a little at a time, until you reach the desired consistency of soup. Heat soup through and ladle into warmed bowls. Garnish with herbs and/or croutons.

Wednesday, October 31, 2012

Amy F's Famous Hot Fudge Sauce

In double boiler melt 1 11 1/2 ounce package semi-sweet chocolate chips, 1 4-ounce bar Baker's German chocolate bar, 1/2 cup unsalted butter. When melted blend in 1 16 oz. can Hershey's syrup, 1 12 ounce can evaporated milk, 1/4 cup light corn syrup, pinch of salt. Simmer over hot water for 10 minutes. Pour in jars and refrigerate. Keeps 3 to 4 weeks. Enjoy!!

Taken from my friend, Kathy G's Facebook status.

Tuesday, October 30, 2012

Carrot Soup

This is from the Southern Living Ultimate Quck and Easy Cookbook.  I made it last winter and thought it was really yummy.  Let me know what you think!

1 T butter or margarine
1 onion, chopped
4 garlic cloves, pressed (I probably used just one)
1 lb baby carrots (I used regular carrots)
2 large baking potatoes, peeled and cubed
3 (14-oz) cans chicken broth
1 t grated lemon rind
1 T fresh lemon juice
Chopped fresh chives (I probably used dry parsley)

Melt butter in a large skillet over medium-high heat; add onion and garlic, and saute until tender.  Add carrots, potato, and broth; cook 10 minutes or until vegetables are tender.

Process half of carrot mixture in a blender until smooth, stopping to scrape down dides.  Repeat procedure with remaining carrot mixture.

Stir in lemon rind and juice, sprinkle each serving with chives.  Yield:  6 cups

Sunday, October 21, 2012

Crockpot recipe review

We tried a couple soups in the "Best Loved Slow Cooker Recipes" book.  The Chicken Fiesta Soup on page 115 is good.  A little spicy, but we really liked it.  In it I used 2 1/2 c. chicken and only 1 can green chilies instead of two.

We also had the "Easy Corn Chowder" on page 114.  Blah!  I don't like the corriander in it, I guess.  Yucky taste to me.

Monday, October 8, 2012

Egg Foo Yong with Hot Soy Sauce

This is how mom made egg foo yong.  After hearing at RS that you deep fat fry it usually, I suppose this is a lighter version.  We've eaten this at New Year's MANY times.

1 bell pepper, chopped
1 medium onion, chopped
1 C bean sprouts, chopped
8 oz. water chestnuts, chopped
2 - 3 T soy sauce
5 eggs
1 T oil

Stir fry bell pepper and onion.   Mix those in a bowl with bean sprouts and water chestnuts.  In another bowl, mix up eggs and add soy sauce.  Drop by spoonfuls and cook like pancakes in a skillet.

Hot Soy Sauce (I usually cut this in half or in fourth)

2 C beef broth/bouillon
2 T corn starch
1/4 C water
2 T soy sauce
Boil together for 1 minute

China Fried Rice

This recipe is from my 2nd cousin's wife who is from Malaysia.  She's lived in Singapore and speaks Chinese.  I've tried so many ham fried rice recipes and never gotten the right taste, but this recipe comes the closest.

4 T oil
3 cloves garlic
3 T chopped onion
2 spring onions
1/2 can lunch meat/pack of ham
2 1/2 C cooked, chilled rice
1 T sugar
1 T soy sauce
1/2 T sesame oil
Pepper
1 T fish sauce or 1/2 t salt
3 T peas
1 egg

In a wok or fry pan, stir fry garlic and onion in oil until golden, add meat, spring onion, peas, and egg.  Stir fry until cooked.

Add rice, sugar, soy sauce, sesame oil, pepper, and fish sauce.  Cook over medium heat, stirring and tossing gently until mixture is well combined. Cook another minute, then serve.

***

I usually use less oil, sometimes use garlic powder, use regular onions, don't use sesame oil, use garlic salt for the fish sauce, and add more peas.  I also cook the egg in my frying pan on its own, then add the other ingredients.

Egg Drop Soup

We also ate this soup at RS the other night.

***


This quick and easy soup recipe is fantastic. Just like the kind you can get at your local restaurant, Easy Egg Drop Soup is made with the freshest ingredients, making it impossible to put the spoon down. Coming from Amanda at Amanda's Cookin', you'll love it. 

Ingredients
  • 4 cans (14-ounces) chicken broth
  • 3 tablespoonscornstarch
  • 1/2 teaspoon sugar
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 eggs beaten
  • 1 cup green onions, chopped
Instructions
  1. Heat broth to boiling in large saucepan. 
  2. In small bowl, make a paste from cornstarch and 1/4 cup cold water. Slowly add cornstarch paste to the hot broth, add sugar, salt and pepper, stir to combine.
  3. Bring to a boil, stir constantly, will be slightly thickened. 
  4. Reduce the heat to medium and add the eggs, a little at a time.
  5. Stir the soup to separate the eggs into shreds. Remove from heat and add green onions. Serve immediately.
Add corn and or peas, and or carrots, you choose.

Bixia Spring/Egg Rolls

At RS the other night we learned to make egg rolls from this cute little Chinese lady.  I then made them for the family on Sunday, but I used my memory for the recipe! I only forgot the corn starch and they still turned out super.  I found the real recipe in my e-mail:

2 c onion, grated 
2 c cabbage, grated
1 c carrots, grated
1 lb cooked ground pork*
2 tsp sugar
1 tsp salt
1 tsp pepper
1 egg 
3 tbl corn starch

Roll 2 spoonfuls of mixture in spring/egg roll pastry**, seal end with a whipped egg mixture.   (To roll, put the egg roll wrapper on a flat surface with a point toward you.  Drop the mixture near the tip closest you.  Roll the wrapper up about a third.  Fold in the 2 sides, then continue rolling, leaving the top point exposed a couple inches.  Rub some egg on that tip, then roll the egg roll up to seal.)

Deep fry for 15 min at 420 degrees***
Turning them occasionally so not to stick.

*I used home-made ground turkey sausage and it tasted great.  I swear the Chinese lady's pork was raw, not cooked, too.  I did cook my ground turkey with my onion, and mixed the cooked mixture with my raw cabbage and carrots.  Everything was very well cooked when I pulled it out of the oven

**I tried to find egg roll wrappers at the store, but found only spring roll wrappers.  They were quite a bit different than egg roll wrappers.  I was going to take pictures of the process to post, but they didn't turn out pretty at all because of the wrappers.

***I baked mine in the oven at 350.  I sprayed my dish with Pam, then brushed the egg rolls with olive oil.  I cooked them on one side for 15 minutes, then turned and cooked for 15 more.  We weren't quite ready to eat so I left them in the oven a bit longer.  I think I could have had the oven at 400, and it would have been a little quicker.

Sunday, September 9, 2012

Chicken Parmesan (Yummy!)


8 ounces uncooked spaghetti
4 skinned and boned chicken breast halves (I used 2 and cut three slices from each, lengthwise)
1/2 c Italian-seasoned breadcrumbs (I used my Costco Foccacia crouton crumbs)
1/4 c grated Parmesan cheese
1/3 c all-purpose flour
1 egg, slightly beaten
1 T olive oil (I used more because I browned the meat in a cast iron pan)
3 c pasta sauce (I used  a 32 oz, Wesern Family Spaghetti Sauce, Mushroom)
1 c (4 oz) shredded part-skim mozzarella cheese
Basil

Cook pasta according to package directions, including salt (I didn't add any).  Drain and keep warm.

Meanwhile, place each chicken breast half between 2 sheets of heavy-duty plastic wrap; flatten to 1/4 inch thickness, using a meat mallet or rolling pin.  (I just cut three slices from each breast.  I didn't pound.)

Combine breadcrumbs and parmesan cheese in a shallow dish.  Dredge 1 chicken breast (slice) in flour.  Dip in egg; dredge in breadcrumb mixture.  Repeat procedure with remaining chicken, flour, egg, and breadcrumb mixture..

Heat oil in a large nonstick skillet over medium-high heat.  Add chicken, cook 4 minutes on each side or until done.

Place spaghetti evenly in each of 4 gratin dishes.  (I just used a 9x13 glass dish)  Spoon 1/2 c pasta sauce over each serving.  Top each with 1 chicken breast half.  Spoon 1/4 c sauce over each serving.  Sprinkle each serving with 1/4 c mozzarella cheese.

Place gratin dishes on a baking sheet; broil 4 minutes or until cheese melts.  Garnish with basil sprigs, if desired.  (I covered it with foil and placed it in a 350 degree oven for a few minutes until the cheese was melted.  It would look prettier placing it under the broiler though.)  Yield:  4 servings

From the Southern Living Ultimate Quick and Easy Cookbook, 2004 Oxmoor House, Inc.  Page 220


Tuesday, August 21, 2012

High Time for Pies!

Here are a couple of pies I've made in the last week.

Edith's Strawberry Pie


Make and bake a pie shell.  Let cool.

Wash and dry strawberries saving large ones to place on bottom of shell.  I had such large ones that I cut them in half and laid flat side down.

Mash 1 cup of smaller strawberries and measure (add water if necessary) to make 1 cup.

To a saucepan add:
1 cup of mashed strawberries
3 T cornstarch mixed with 1 c sugar (I used 3/4 cup)
1 t lemon juice
Bring to a boil, stirring constantly.  When thick (after a minute or so), remove from burner and set aside to cool.

When syrup is lukewarm, pour over strawberries in pie shell and refrigerate.  Top with whipped cream.


Blackberry Pie


First, I have no idea how blackberries turned red in the oven, but  they did.

I used the Blueberry Pie recipe from my Betty Crocker Pie and Pastry Book.

Pastry for 9-inch two-crust pie
1/2 c sugar
1/3 c flour
4 c fresh blueberries
1T lemon juice
2 T butter or margarine

Heat oven to 425 degrees.  Prepare pastry. Stir together sugar and flour; mix lightly with berries.  Turn into pastry-lined pie pan; sprinkle fruit with lemon juice and dot with butter. Cover with top crust which has slits in it; seal and flute.  Cover edge with 2 to 3 inch strip of aluminum foil to prevent excessive browning; remove foil last 15 minutes of baking.  Bake 9 inch pie 35 to 45 minutes or until crust is nicely borwned and juice bubbles through slits.  Serve warm.





Sunday, August 5, 2012

Banana Bread in the Crock Pot

1 3/4 C flour (some whole wheat)
2 t baking powder
1/2 t salt
1/4 t baking soda
1/3 C butter/margarine
2/3 C sugar (I did 1/3 and added 1/3 C applesauce)
2 eggs, well beaten
2 T dark corn syrup (I did light)
3 ripe bananas, well mashed
1/2 C chopped walnuts (opt.)

Grease & flour your crock pot.  Sift together the flour, baking powder, salt, and soda in a small bowl; set aside.

Cream butter in large bowl with electric mixer at med-high until fluffy.  Slowly add sugar, eggs, corn syrup, and mashed bananas.  Beat until smooth.  Gradually add flour mixture to creamed mixture.  Add nuts, mix well.  Pour into Crock-Pot.  Cover.  Cook on high 1 1/4 - 1 1/2 hours or until toothpick comes out clean.

Let cool (minimum 5 minutes), then invert onto serving platter.  (I was really worried that it wouldn't come out, but it did -- just fine!).

(The bread was plenty sweet and plenty moist.  I really liked this recipe! I want to make more breads in the Crock Pot now!)


This was from the Best Loved Slow Cooker Recipes cook book, page 208.

Friday, August 3, 2012

Chocolate Almond Zucchini Bread

3 Eggs
1 C sugar (or 3/4 C)
1 C brown sugar (or 3/4 C)
1 C oil (or part applesauce and part oil)
1 t vanilla or 1/2 t almond extract
2 C grated zucchini
2 C flour (use some whole wheat flour)
2 oz unsweetened chocolate squares (or 6 T cocoa powder + 2 T oil)
1 t salt
1 t cinnamon
1/2 t baking powder
1 t baking soda
1 C slivered or sliced almonds (I leave these out if I don't have them)

In a large bowl, mix the 3 eggs until smooth & lemon colored.  Beat in sugars and oil.  Melt chocolate; cool slightly.  Add zucchini & flavoring to the eggs; add chocolate.  Preheat oven to 350.  Sift together dry ingredients and stir into zucchini mixture.  Fold in almonds.  Bake in 2 well greased 9 x 5 loaf pans or a bundt pan for 50-60 minutes.  Cool in pan 15-20 minutes, remove and cool on rack.  From A Pinch of Salt Lake.

Saturday, July 7, 2012

Apricot Recipes

Puree/Leather (USU Extension)


1 lb (approx 3 1/2 cups) apricot pieces
1/4 t ascorbic acid
2 T sugar

Dry for leather. I froze my puree.


Apricot Lasse

Add to one recipe of Puree:
2 T more sugar (adjust as necessary)
1 C yogurt*
1/2 - 1 C milk*
ice cubes

Blend all together.

*The original recipe said 3 C yogurt and no milk, but it was too yogurty, so we just decreased the yogurt and added the milk.  If you use store-bought yogurt, use plain, or make your own yogurt.

Apricot Nectar

Add to one recipe of Puree:
6 T sugar (or adjust as necessary)
4 C (1 quart) water
1 T lemon juice**

** I'm thinking the lemon juice is just necessary for bottling, not freezing.


Apricot-Orange Ice Cream

This is the ice cream Linda made almost always for the family while Evan was growing up. In fact, Evan thought this was the only kind of home made ice cream out there!

6 oz. frozen OJ concentrate
Juice of 2 lemons
1 46 oz. can apricot nectar
4 C sugar
1 can evaporated milk
1 pint whipping cream
6 C milk
1 T vanilla
Pinch of salt

Put all ingredients into can and freeze. Delicious!

Tuesday, July 3, 2012

BYU Mint Brownies

The Utah Deal Diva posted the famous BYU Mint Brownies recipe recently.  I just posted the link before, but wanted to update my post with the full recipe and my alterations.


  • 1 cup margarine
  • 1/2 cup cocoa
  • 2 Tbsp. honey
  • 4 eggs
  • 2 c. sugar 
  • 1 3/4 c. flour
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 1 c. chopped walnuts {I omitted these}
  • 12 oz. chocolate icing {store bought or combine 2 cups powdered sugar, 1/4 cup butter, softened, 1/4 cup cocoa and 2-4 TBSP milk. Whisk.}
Mint Icing
  • 5 Tbsp. margarine
  • dash of salt
  • 3 Tbsp. milk
  • 1 Tbsp. light corn syrup
  • 2 1/3 cup powdered sugar
  • 1/2 tsp. mint extract {NOT peppermint!!}
  • 2-3 drops green food coloring
Melt margarine and mix in cocoa. Allow to cool. Add honey, eggs, sugar, flour, baking powder, and salt. Mix well. Add nuts. Pour batter into a greased 9-by-13 baking pan. Bake at 350 degrees for 25 minutes. Cool 1 hour.

***
I really liked the recipe as is, but I love a more fudgy-gooey brownie like the boxed brownies.  My favorite changes are:
  • Decrease the sugar 1 3/4 C to make them more chocolately.
  • Use dehydrated egg powder; I think this causes the brownies not to get so fluffy/cakey (although hers look pretty dense -- don't know why mine usually get so fluffy).
  • Substitute 1/2 C oil for one of the sticks of margarine and this makes the brownies more gooey.

The next thing I'd like to try is to cut out the margarine and just try the 1/2 C oil.  Might ruin it, but you never know!

Thursday, May 31, 2012

Scrumptious Minted Brownies

This is a recipe from my "Old Fashioned Bake Sale" cookbook.  We made these for a Memorial Day gathering and they were a hit!  I must admit, I love brownie mixes...often I think they are better than homemade!  WE LOVED THESE!  I LOVE MINT AND CHOCOLATE!  And SO EASY!

1 package Duncan Hines Fudge Brownie Mix
1 egg
1/3 c water
1/3 c oil
48 Andes Mints

Preheat oven to 350.  Grease 9x13 pan.
Combine brownie mix, egg, water and oil in large bowl.  Stir with spoon until well blended, about 50 strokes.  Spread in prepared pan.  Bake at 350 for 25 min. or until set.  (Ours were perfect at 23 min.)
Place 30 Andes Mints evenly over hot brownies.  Let stand for 1 minute to melt.  Spread Andes to frost brownies.
Score frosting into 36 (I think I only did 24) bars by running tip of knife through melted candy.  (Don't cut through brownies).
Let the brownies cool a little then cut remaining 18 (or 12 in my case) in half lengthwise; place halves on each scored bar.  Cool completely.  Cut into bars.

Tuesday, May 29, 2012

Brown Sugar and Balsamic Glazed Pork Loin

I am posting this for Emily Barker because she introduced it to me :)  We had it tonight and it was REALLY REALLY GOOD!

I took a picture of ours but it doesn't look near as good as the actual picture so go here to see the picture (and same recipe)


Ingredients:
1 (2 pound) boneless pork tenderloin (or regular pork loin)
1 teaspoon ground sage
1/2 teaspoon salt
1/4 teaspoon pepper
1 clove garlic, crushed
1/2 cup water

Glaze
1/2 cup brown sugar
1 tablespoon cornstarch
1/4 cup balsamic vinegar
1/2 cup water
2 tablespoons soy sauce

Directions:
Combine sage, salt, pepper and garlic. Rub over roast. Place in slow cooker with 1/2 cup water. Cook on low for 6-8 hours. About 1 hour before roast is done, combine ingredients for glaze in small sauce pan. Heat and stir until mixture thickens. Brush roast with glaze 2 or 3 times during the last hour of cooking. Serve with remaining glaze on the side.

Sunday, May 6, 2012

Rhubarb Jam

From Ann Burningham

8 C Rhubarb
4 C Sugar
1/2 C Water
1 package (6 oz) Raspberry Jello

Cut cleaned rhubarb into 1" chunks. Mix with sugar and water in large pan. Boil 10 minutes. Remove from heat. Stir in Jello for 5 minutes. Skim surface of foam. Pour into jars. Seal. Makes 6 pints.

Rhubarb Slush

3 C chopped fresh or frozen rhubarb
1 C water
1/3 C sugar
1 C apple juice
3/4 C pink lemonade concentrate
1 bottle (2 liters) lemon-lime soda

In a saucepan, combine rhubarb, water and sugar; bring to a boil. Reduce heat; cover and simmer 5 minutes or until rhubarb is tender.

Cool for about 30 minutes. In a food processor or blender, puree mixture, half at a time. Stir in apple juice and lemonade concentrate. Pour into a freezer container; cover and freeze until firm. Let stand at room temperature for 45 minutes before serving. For individual servings, scoop 1/3 C into a glass and fill with soda. To serve a group, place all of the mixture in a large pitcher or punch bowl; add soda and stir. Serve immediately. Makes about 10 servings.

Zucchini Brownies

2 C grated zucchini, packed
2 C flour
1 1/2 C sugar
1 t salt
1 1/2 t baking soda
1/2 C vegetable oil
1/4 C cocoa

Sift ingredients, add oil and the zucchini, spread in greased, but not floured 9x13. 350, 25 min.

The canned chocolate frosting is so good on these, but if you don't have any, this is a good fudgey recipe from my BHG book:

4 3/4 C sifted powdered sugar
1/2 C cocoa powder
1/2 C butter/marg softened
1/3 C boiling water
1 t vanilla

Combine the sugar & cocoa.  Add butter, boiling water, and vanilla.  Beat with mixer on low until combined.  Beat for 1 more minute on medium.  Cool 20-30 min. or until spreadable consistency (I think it takes less time).

Zucchini Alfredo

This is one of my favorite zucchini recipes. From BHG Magazine.

5 large zucchini (2.5 lb. total)
1 t salt
2 to 3 cloves garlic, minced
2 T olive oil
1 8 0z package cream cheese cubed and softened
3/4 C half and half or light cream (I use milk)
1/2 C finely shredded Parmesan cheese
Coarsely ground black pepper
Ground nutmeg
Finely shredded Parmesan cheese

1. Cut zucchini in half crosswise. Cut lengthwise into 1/4 in. slices, and then lengthwise into long, thin strips about 1/4 in. wide (resembling strips of fettuccine). You should have about 8 cups. In a large colander toss the zucchini with the salt. Allow to drain for an hour. Rinse and drain. Pat dry.*

2. In a 12-inch skillet cook the zucchini and garlic in hot oil over medium-high heat for 2-4 minutes or until crisp-tender. Transfer mixture from skillet to a large bowl.

3. In the skillet heat the cream cheese and half-and-half over medium-low heat until smooth. Stir in the 1/2 C Parmesan cheese. Stir in zucchini, heat through. Transfer to a serving dish. Sprinkle with pepper, nutmeg, and additional Parmesan cheese. Makes 8 side-dish servings.

*I usually grate the zucchini on my "big" grater and completely skip the salt/drain part.

Strawberry Rhubarb Pie

2 crusts
1 1/3 - 1 2/3 C sugar
1/3 C flour
1/2 t orange zest (opt)
4 C rhubarb in 1/2" pieces*
2 T butter/margarine

Stir together flour, sugar, orange.
Put 2 C rhubarb in pastry-lined pie pan.
Sprinkle with half of sugar & flour mixture; repeat layers.
Dot with butter.
Cover with top crust.
Sprinkle sugar on top.
Cut slits in crust.

Cover whole thing with foil until bubbly, then take off all foil and brown.  Should be juicy and golden.
 40-50 minutes at 425.

*For strawberry-rhubarb, use 2 C strawberries & 2 C rhubarb and use the lesser amount of sugar.

Rhubarb Ice Cream

from R. Barrett


This is for a 6 qt freezer


1 cup fresh squeezed lemon juice (will not work if you use bottled lemon juice)

6 cups sugar

1 can Evaporated milk

2 cups fruit – cut up, or mashed

1 quart cream

Milk

To make the strawberry-rhubarb mix,  I used 5 – 6 cups fresh or frozen rhubarb, placed it in a sauce pan and added approx 1 – 2 cups sugar (depending on how tart you like your rhubarb) -  - - heat to boiling, turn down and let it simmer until the rhubarb is soft - -about 6 – 8 min or so, at the last, add about 2 cups of strawberries and mash them into the rhubarb sauce until they are somewhat softened.  Cool the mixture completely.  I used about 2 cups of the sauce in my last batch of icecream, but I think I would add more in the future.

Place the sugar in the canister and add the lemon juice, stir to mix, then slowly add the evaporated milk, stir to mix, then add the sauce mixture or other choice of fruit, stir to mix, add the cream, then add enough milk to come to within about 2 inches of the fill line on your canister.   Freeze as you would any ice cream!

Rhubarb Crisp

1 C regular oats, uncooked
2/3 C sugar
1/3 C flour
1/3 C butter/margarine, melted
½ tsp. Cinnamon
6 C chopped rhubarb
1 C sugar

Combine first 5 ingredients; set aside.  Combine rhubarb and 1 C sugar; toss gently, and place in greased 8” square dish.  Top with oat mixture.  Bake 350 for 45 minutes or until lightly browned.

Rhubarb Squares

1 C flour
½ C sifted powdered sugar
½ C butter/margarine softened
1 C sugar
¼ C flour
¾ tsp. Baking powder
2 eggs, beaten
3 C diced rhubarb

Combine 1 C flour and powdered sugar; cut in butter with pastry blender until mixture resembles coarse meal.  Press mixture evenly into a lightly 9 x 13 pan. Bake 350 for 12 minutes.

Combine sugar, ¼ C flour, and baking powder; add eggs, and mix well.  Stir in rhubarb, and pour over prepared crust.  Bake 325 for 45 – 50 minutes. Cool and cut into squares.

Rhubarb Raspberry Crisp

About 4 C rhubarb, cut into 1” pieces
2/3 C Sugar
Zest and juice of 1 orange
1 C flour
½ C dark brown sugar
½ tsp. Cinnamon
1 Stick cold, unsalted butter, cut into small pieces
½ C rolled oats
¼ C hazelnuts, skinned and toasted, and chopped (opt)
½ pint fresh raspberries

1.    Heat oven to 350.  Combine rhubarb, sugar, orange zest, and juice in a large bowl.  Stir to combine.
2.    In another bowl, combine flour, brown sugar, and cinnamon. Rub butter into flour mixture with your fingers until it is well incorporated and large crumbs form.  Add oats and nuts and combine.
3.    Turn rhubarb into a 1 ½ quart baking dish, scatter raspberries evenly over surface, and cover with crumb topping.  Bake until topping is brown and crisp and juices are bubbling, about 45 minutes.  Let cool slightly before serving.

Rhubarb & Cream Cake


1 package yellow cake mix (no pudding)
3 C cut up rhubarb
1 C whipping cream
1 ½ C sugar (with 1 tsp. Cinnamon, if desired)
¾ C chopped walnuts or pecans (if desired)

Mix the yellow cake mix as directed on the package.  Put into medium roasting pan.  On top of cake batter, add the rhubarb, followed by the whipping cream and nuts, and then the sugar.  Bake at 350 for 45 to 60 minutes.  Test for doneness. Cool.  Cut and serve with dollup of whipped cream.

Rhubarb Cake

Cream together:
1 C brown sugar
½ C margarine
1 egg

Add to creamed mixture and beat well:
2 C flour
½ tsp. Salt
1 tsp. Vanilla
1 tsp. Soda
1 C sour cream
2 C chopped raw rhubarb

Pour into greased and floured 9 x 13

Top with (mixed well):
1 C packed brown sugar
1 C chopped walnuts
3 Tbsp. Melted margarine

Bake 350 for 45 minutes

Tuesday, May 1, 2012

Best Barbecue Coleslaw

This recipe is from the all-new ultimate Southern Living Cookbook, 2006.  When I've served it, Emily has commented that it is pretty much like KFC's coleslaw - and it is good!

1/2 c sugar
1/2 c mayonnaise
1/4 c milk
1/4 c buttermilk
2 1/2 T lemon juice
1 1/2 T white vinegar (I use cider)
1/2 t salt
1/8 t pepper
2 (10 oz) packages finely shredded cabbage (I cut a 20 oz piece off a head of cabbage and then shred it using my food processor)
1 carrot, shredded


Whisk together first 8 ingredients in a large bowl; add vegetables tossing to coat.  Cover and chill at least 2 hours.  Yield:  10 servings.


Sunday, April 15, 2012

Chicken Pot Pie

I combined a couple recipes and came up with this.  It reminds me of the Marie Calendar's Chicken Pot Pie -- as long as you don't skimp on the sauce.

Make a white sauce (melt butter, add flour & bouillon, bring to a boil for a minute stirring constantly, add liquids, return to boil until thickened)
2 T butter
2 T flour
1 C water
1 C milk
1 bouillon cube

Add to white sauce & heat through:
1 C cooked & diced chicken
16 oz. frozen vegetables (carrots, corn, peas, beans)
1 small potato, cooked & diced

Prepared pie crusts.

This will make 2 small pies (size of Marie Calendar's pies), or one large pie.

Bake at 400-425 for around 50 minutes.

Thursday, March 1, 2012

Pineapple Nut Cake/Hawaiian Wedding Cake

I was first introduced to this cake by a lady I visit taught.  Then, I found nearly the same cake in the Lion House International book.  It's listed as a Mexican recipe.

1 can (20 oz.) crushed pineapple in juice (blending a can of tidbits works, too)
2 C flour
2 C sugar
2 eggs
2 t baking soda
1 C chopped walnuts/pecans
1 C coconut (optional -- this was the only difference in the recipes)

Topping/Frosting
8 oz. cream cheese
2 C powdered sugar
1/2 C butter/margarine
1 t vanilla

Mix all cake ingredients together.  Pour into a greased 9 x 13.  Bake 350 for 35 - 45 min. until golden brown on top.  Let cool.  Blend topping ingredients & frost.

We had this for Sarah's b-day cake.

Hawaiian Haystacks


This is Chad's mom's gravy recipe that I ABSOLUTELY LOVE!!!!

Hot, cooked rice (about 3 c. uncooked minute brown rice)

Gravy:
1 Pkg Southeastern Mills Country Chicken Gravy Mix- make it into gravy then add:
1 large (or two small) cans cream of chicken soup
1/2 c. pineapple juice (from can that you'll use for the topping)
1/4 c. sugar (opt. I don't add)
big pinch crushed red pepper flakes
1 tsp of basil
2 c. cooked, shredded chicken

Toppings:
tomatoes
coconut
slivered almonds
green/red/yellow peppers
green onions
shredded carrots
pineapple, crushed or tidbits
celery
chow mein noodles
cheddar cheese
peas

Serves about 8

Monday, January 16, 2012

Ooey-Gooey Peanut-Butter Brownies


Sunday, January 1, 2012

Indian Fry Bread

I don't normally deep-fat fry anything, but I was going through my recipe box recently and found this recipe from the 5th grade!  Yes -- I saved a recipe from 5th grade because I liked it so much.  There was an American-Indian boy in our class, Jason, and one day, his mom came and taught us about Indians and made us Indian fry bread.

4 C. flour
2 t. salt (I might use 1.5 t. next time)
1 T baking powder
water (I used around 1.5 cups)

Mix the dry ingredients, then add the water to make a stiff dough.  Knead until the dough is stiff and elastic (I just used my mixer).  Roll/smash the dough into thin patties (the thinner the better because then they puff up into little UFOs and you can fill them with honey butter).  Fry in 1/2" grease (I used veg. oil) until golden brown.  I used a cast iron pan and had my temperature on medium-low.  We topped our bread with BOTH cinnamon sugar AND honey butter.  My husband about died when he ate his last bite loaded with honey butter.