tag:blogger.com,1999:blog-46248567308595493572024-03-04T22:40:16.035-08:00The Baking BarkersEmilyhttp://www.blogger.com/profile/11450808986911204788noreply@blogger.comBlogger245125tag:blogger.com,1999:blog-4624856730859549357.post-4667588556077820222024-01-23T12:09:00.000-08:002024-01-23T12:09:07.955-08:00Coconut Chicken Curry<p>This recipe comes from Laura Gailard. I've already lost it once, so I thought I better post it here! Very easy and very yummy!</p><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiHPKF8fVBTxT5Z3vDS5TFAvo1ePzfb701isJVC4ct0aP4KKyWJdOeFNWuMf3FCNPrra8ry4plU7P4qZ3aIWhKcO4VizSvTwNapfVbXGDu5ugnOam6G1SFma84kiiDfNa03XX_xOr30cWBN_3-R1qpBteoxrbS_cZVtHiFYqmx0wU-yThKKqR02T2ZWd87j" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/a/AVvXsEiHPKF8fVBTxT5Z3vDS5TFAvo1ePzfb701isJVC4ct0aP4KKyWJdOeFNWuMf3FCNPrra8ry4plU7P4qZ3aIWhKcO4VizSvTwNapfVbXGDu5ugnOam6G1SFma84kiiDfNa03XX_xOr30cWBN_3-R1qpBteoxrbS_cZVtHiFYqmx0wU-yThKKqR02T2ZWd87j" width="400" /></a></div></div><div><br /></div><div>And this is a similar one from Maggan Allred:</div><div>Four chicken breasts</div><div>eight Yukon Gold potatoes cubed </div><div>one bag baby carrots</div><div>2 lb one onion cut in thin slices</div><div>Two cans coconut milk </div><div>7.8 Oz golden Curry mild (comes in a box I cubes) </div><div><br /></div><div>Bake in the Crock-Pot on high for 6 hours or until chicken can be shredded. Shred chicken and serve over rice and with naan. (Amazing)</div>Emilyhttp://www.blogger.com/profile/11450808986911204788noreply@blogger.com0tag:blogger.com,1999:blog-4624856730859549357.post-88476938569477204092023-12-24T18:47:00.000-08:002023-12-24T18:47:49.459-08:00 Sweet Sausage Rolls - Little Smokeys<p><span style="font-family: HelveticaNeue, "Helvetica Neue", Helvetica, Arial, "Lucida Grande", sans-serif; font-size: 16px;">From Lonette Anderson</span></p><p><span style="font-family: HelveticaNeue, "Helvetica Neue", Helvetica, Arial, "Lucida Grande", sans-serif; font-size: 16px;">1 Tube refrigerated crescent rolls*</span></p><div dir="ltr" id="m_5535313383724458401yui_3_16_0_1_1422128475496_7027" style="font-family: HelveticaNeue, "Helvetica Neue", Helvetica, Arial, "Lucida Grande", sans-serif; font-size: 16px;">24 miniature smoked sausage links</div><div dir="ltr" id="m_5535313383724458401yui_3_16_0_1_1422128475496_7311" style="font-family: HelveticaNeue, "Helvetica Neue", Helvetica, Arial, "Lucida Grande", sans-serif; font-size: 16px;"><span id="m_5535313383724458401yui_3_16_0_1_1422128475496_7312">1/2 cup butter, melted</span></div><div dir="ltr" id="m_5535313383724458401yui_3_16_0_1_1422128475496_7314" style="font-family: HelveticaNeue, "Helvetica Neue", Helvetica, Arial, "Lucida Grande", sans-serif; font-size: 16px;"><span id="m_5535313383724458401yui_3_16_0_1_1422128475496_7313">1/2 cup finely chopped pecans</span></div><div dir="ltr" id="m_5535313383724458401yui_3_16_0_1_1422128475496_7315" style="font-family: HelveticaNeue, "Helvetica Neue", Helvetica, Arial, "Lucida Grande", sans-serif; font-size: 16px;">3 Tab honey</div><div dir="ltr" id="m_5535313383724458401yui_3_16_0_1_1422128475496_7316" style="font-family: HelveticaNeue, "Helvetica Neue", Helvetica, Arial, "Lucida Grande", sans-serif; font-size: 16px;"><span id="m_5535313383724458401yui_3_16_0_1_1422128475496_7613">3 Tab brown sugar</span></div><div dir="ltr" id="m_5535313383724458401yui_3_16_0_1_1422128475496_7318" style="font-family: HelveticaNeue, "Helvetica Neue", Helvetica, Arial, "Lucida Grande", sans-serif; font-size: 16px;"><span id="m_5535313383724458401yui_3_16_0_1_1422128475496_7317">Unroll crescent dough and separate into triangles; cut each triangle into three triangles lengthwise. Place each sausage roll in a pan seam side down. Mix remaining ingredients together and pour over the top. Bake 400 degrees for 15-20 minutes.</span></div><div dir="ltr" id="m_5535313383724458401yui_3_16_0_1_1422128475496_7319" style="font-family: HelveticaNeue, "Helvetica Neue", Helvetica, Arial, "Lucida Grande", sans-serif; font-size: 16px;"><br /></div><div dir="ltr" id="m_5535313383724458401yui_3_16_0_1_1422128475496_7321" style="font-family: HelveticaNeue, "Helvetica Neue", Helvetica, Arial, "Lucida Grande", sans-serif; font-size: 16px;"><span id="m_5535313383724458401yui_3_16_0_1_1422128475496_7320">*I buy two cans of crescent roll and use a whole package of <span class="il">smokies</span>, you can do this without doubling the butter mixture. It will fill a whole 9x13 pan. The Hillshire Farm brand the best. I've tried using the store brand and I thought they were yucky.</span></div>Emilyhttp://www.blogger.com/profile/11450808986911204788noreply@blogger.com0tag:blogger.com,1999:blog-4624856730859549357.post-51954296858817663722023-12-22T11:49:00.000-08:002023-12-22T11:49:17.847-08:00Linda's Orange Ball Cookies<p>Ross sent me this in December of 2017. These are some cookies that Linda used to make. Ross attributed them to Cathy McDonald.</p><div style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;">1 square butter</div><div style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;">1 # pow sugar</div><div style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;">1 6 oz can frozen <span class="il">orange</span> juice concentrate</div><div style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;">1 pkg vanilla wafers - crushed</div><div style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;">1 cup chopped nuts</div><div style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;">coconut</div><div style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;"><br /></div><div style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;">Cream butter & sugar, blend in frozen <span class="il">orange</span> juice. Add vanilla wafers, crushed very fine & add nuts.</div><div style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;">Roll into <span class="il">balls</span>. Roll <span class="il">balls</span> in coconut. Place in freezer or refrig & chill.</div>Emilyhttp://www.blogger.com/profile/11450808986911204788noreply@blogger.com0tag:blogger.com,1999:blog-4624856730859549357.post-48182491242768650922023-02-07T20:43:00.001-08:002023-02-07T20:43:29.094-08:00Coconut Curry Chicken<p> I got this from my friend Laura at a dinner party where we all shared favorite dishes. This one is really good. </p><p>1 T olive oil</p><p>1 medium onion, chopped</p><p>1 t salt</p><p>2 T curry powder</p><p>14-oz can coconut milk</p><p>1 c canned, diced tomatoes (or crushed)</p><p>2 T tomato paste</p><p>1 lb boneless, skinless chicken breast</p><p>3 C packed spinach or chopped cauliflower (opt)</p><p>Heat the oil in a large skillet. Add the onion and salt and saute over medium for about 7 minutes, until translucent. Add the curry powder and saute for an additional minute, until the spice fully coats the onion.</p><p>Incorporate the coconut milk, tomatoes, and tomato paste into the mixture. Stir occasionally for 5 minutes, until sauce slightly thickens. Fold in the chicken and summer for 5-6 minutes, or until cooked through.</p><p>Stir the spinach into the mixture and cook for 3 minutes or until wilted. Or stir in chopped cauliflower, cook until softened.</p><p>Good on rice or quinoa.</p>Emilyhttp://www.blogger.com/profile/11450808986911204788noreply@blogger.com0tag:blogger.com,1999:blog-4624856730859549357.post-60419150279555143412022-10-04T17:10:00.001-07:002022-10-04T17:12:03.339-07:00Instant Pot Peanut Chicken with Vegetables<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLE6rB_1ZeR5BbCYsjb6QY4RkKwNjgF3GLfCngWbIQDgtH1LJVpB1iPwkVKXT1zwYLEAHFOYlj_Twx-REcBbq1NC855jxhhKu4pKRC06aa3X6ITohxpAU5Cdv4ZovCkTZ3E8YXsmhwx-rTs_rLl8C-xV0F1wYfZhe7ctuX5eh4BIeWm1GdgSaxa9S8Ow/s4000/IMG_20221004_181058632_HDR.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLE6rB_1ZeR5BbCYsjb6QY4RkKwNjgF3GLfCngWbIQDgtH1LJVpB1iPwkVKXT1zwYLEAHFOYlj_Twx-REcBbq1NC855jxhhKu4pKRC06aa3X6ITohxpAU5Cdv4ZovCkTZ3E8YXsmhwx-rTs_rLl8C-xV0F1wYfZhe7ctuX5eh4BIeWm1GdgSaxa9S8Ow/s320/IMG_20221004_181058632_HDR.jpg" width="320" /></a></div><p></p><p>Adapted from Feasting at Home by Sylvia Fountaine</p><p>Serves 4-6 adults</p><p>1 t oil</p><p>3 cloves garlic</p><p>1 T fresh ginger, chopped (or some shakes of ground ginger)</p><p>1 can coconut milk (not light)</p><p>3 T soy sauce</p><p>3 T honey</p><p>2 T lime juice</p><p>1 T chili garlic paste (or sriracha or Cholula)</p><p>1.5 lbs chicken tenders (can cut in pieces or put in whole)</p><p>1/2 C Adams Crunchy Peanut Butter</p><p>1 10 oz. bag of Birds Eye Roasted Red Potato Blend with Broccoli, Carrots, & Red Pepper, lightly cooked (or similar)</p><p>Cilantro</p><p>Heat oil in Instant Pot on saute setting. Add garlic, heat for a couple minutes. Add coconut milk, soy sauce, honey, lime juice, hot sauce, and chicken. Run Instant Pot on manual mode for 10-11 minutes. Stir in peanut butter and cooked vegetables. Return to saute mode and let boil, while stirring, to reduce, if necessary. Serve with cilantro over rice.</p><p>This was so good! Tasted a lot like Zao or other restaurants, even a little like Massaman Curry. I cooked the vegetables to have separately, but I'm so glad I put them in.</p>Emilyhttp://www.blogger.com/profile/11450808986911204788noreply@blogger.com0tag:blogger.com,1999:blog-4624856730859549357.post-89099765059145665962022-08-20T16:34:00.001-07:002022-08-20T19:55:35.994-07:00Strawberry Cream Pie - Sister Bailey<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqRfaWtSsHra87-Q6mDzRuNbiHYSNxYoqc9wK_OQqG2S8ID2nrcfWaJNzdvX5fP-rNTVLkg_Yl5ag7uW1N0Uyape6YTAXMqdAByNocM0i1dQdUnVy9kqqBmJNKMNI0p3frlUUVmzh6oJS1iSsAoG6RZukxZ_iNlL8uwySyV7ccEnaDTSeyTCy7hSly7A/s4000/IMG_20220820_203759712.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqRfaWtSsHra87-Q6mDzRuNbiHYSNxYoqc9wK_OQqG2S8ID2nrcfWaJNzdvX5fP-rNTVLkg_Yl5ag7uW1N0Uyape6YTAXMqdAByNocM0i1dQdUnVy9kqqBmJNKMNI0p3frlUUVmzh6oJS1iSsAoG6RZukxZ_iNlL8uwySyV7ccEnaDTSeyTCy7hSly7A/s320/IMG_20220820_203759712.jpg" width="320" /></a></div><p></p><p>One of Sarah's YW leaders made this for us, and it is one of the best pies I've ever tasted!</p><p>Part 1 - Crust</p><p>1 cube melted butter</p><p>1 C flour</p><p>1/4 C brown sugar</p><p>Put all 3 ingredients in a 9x13 pan. Mix together to make a paste. Take a fork and press the paste evenly to cover the entire bottom of the pan. Bake at 400 for 7 min. Then remove from oven and immediately stir with a fork to break up into crumbs. While still warm, put the crumbs in a pie pan and press to form crust. Let crust cool before putting in filling.</p><p><br /></p><p>Part 2 - Filling</p><p>1 8 oz. brick of cream cheese</p><p>1/3 C lemon juice</p><p>1 can (14 oz) sweetened condensed milk</p><p>1 t vanilla</p><p>Mix all four ingredients in a blender until completely smooth. Pour into pie crust.</p><p><br /></p><p>Part 3 - Topping</p><p>1/2 C sugar</p><p>1/8 C corn starch</p><p>1/8 C strawberry jello [powder]</p><p>dash of salt</p><p>1 C water</p><p>Put all 4 dry items together in a pan and mix. Then add the water and stir until smooth. Cook on stove at medium heat until it boils and becomes clear (this does not take long). Let cool until slightly warm. Use with fresh berries to top pie. Let sit in fridge for 6 hours before serving.</p>Emilyhttp://www.blogger.com/profile/11450808986911204788noreply@blogger.com0tag:blogger.com,1999:blog-4624856730859549357.post-43491701509470358662022-06-20T14:03:00.001-07:002022-06-20T14:03:48.038-07:00Chocolate & Mint Cookies<p> From Eli's friend Jonas at Christmas</p><p>3/4 C butter</p><p>1/2 C brown sugar</p><p>1/2 C white sugar</p><p>1 egg</p><p>1 t vanilla</p><p>1 t peppermint extract (or 1/8 t peppermint oil)</p><p>1 3/4 C flour</p><p>1/4 C unsweetened cocoa</p><p>1 t baking soda</p><p>1/4 t salt</p><p>1 C chocolate chips</p><p>Cream butter & sugars. Beat in egg. Stir in vanilla and peppermint. Sift together dry ingredients and add to butter mixture along with chocolate chips. Stir until well combined. Bake 10-12 minutes at 350.</p>Emilyhttp://www.blogger.com/profile/11450808986911204788noreply@blogger.com0tag:blogger.com,1999:blog-4624856730859549357.post-86733947260469775572022-05-16T08:20:00.005-07:002022-05-16T08:20:33.651-07:00Garlic Butter<p>From All Recipes https://www.allrecipes.com/recipe/36925/garlic-butter/?printview</p><p>This is amazing.</p><div><legend class="visually-hidden ingredients-section__legend" style="background-color: white; border-style: initial; border-width: 0px; box-sizing: border-box; clip: rect(0px, 0px, 0px, 0px); color: rgba(0, 0, 0, 0.95); font-family: "Source Sans Pro", sans-serif; font-weight: 700; height: 1px; margin: -1px -1px 0px; overflow: hidden; padding: 4px 0px; position: absolute; width: 1px;">Ingredient Checklist</legend><ul class="ingredients-section" data-tracking-label="ingredients section" style="background-color: white; box-sizing: border-box; color: rgba(0, 0, 0, 0.95); font-family: "Source Sans Pro", sans-serif; font-size: 17px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; letter-spacing: 0.5px; line-height: 28px; margin: 0px; padding: 0px;"><li class="ingredients-item" data-id="16157" data-tracking-zone="recipe-interaction" style="box-sizing: border-box; list-style: none; margin-bottom: 8px; padding-right: 0px; position: relative;"><label class="checkbox-list" for="recipe-ingredients-label-36925-0-0" style="box-sizing: border-box;"><span class="checkbox-list-checkmark" style="box-sizing: border-box; cursor: default; line-height: 0; margin-top: 0px; padding-left: 0px; position: static;"><span class="ingredients-item-name elementFont__body" style="box-sizing: border-box; display: block; font-size: 12pt; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; letter-spacing: 0px; line-height: 16pt; margin: 0px;">1 cup butter, softened</span></span></label></li><li class="ingredients-item" data-id="4342" data-tracking-zone="recipe-interaction" style="box-sizing: border-box; list-style: none; margin-bottom: 8px; padding-right: 0px; position: relative;"><label class="checkbox-list" for="recipe-ingredients-label-36925-0-1" style="box-sizing: border-box;"><span class="checkbox-list-checkmark" style="box-sizing: border-box; cursor: default; line-height: 0; margin-top: 0px; padding-left: 0px; position: static;"><span class="ingredients-item-name elementFont__body" style="box-sizing: border-box; display: block; font-size: 12pt; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; letter-spacing: 0px; line-height: 16pt; margin: 0px;">1 tablespoon minced garlic</span></span></label></li><li class="ingredients-item" data-id="16238" data-tracking-zone="recipe-interaction" style="box-sizing: border-box; list-style: none; margin-bottom: 8px; padding-right: 0px; position: relative;"><label class="checkbox-list" for="recipe-ingredients-label-36925-0-2" style="box-sizing: border-box;"><span class="checkbox-list-checkmark" style="box-sizing: border-box; cursor: default; line-height: 0; margin-top: 0px; padding-left: 0px; position: static;"><span class="ingredients-item-name elementFont__body" style="box-sizing: border-box; display: block; font-size: 12pt; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; letter-spacing: 0px; line-height: 16pt; margin: 0px;">¼ cup grated Parmesan cheese</span></span></label></li><li class="ingredients-item" data-id="18740" data-tracking-zone="recipe-interaction" style="box-sizing: border-box; list-style: none; margin-bottom: 8px; padding-right: 0px; position: relative;"><label class="checkbox-list" for="recipe-ingredients-label-36925-0-3" style="box-sizing: border-box;"><span class="checkbox-list-checkmark" style="box-sizing: border-box; cursor: default; line-height: 0; margin-top: 0px; padding-left: 0px; position: static;"><span class="ingredients-item-name elementFont__body" style="box-sizing: border-box; display: block; font-size: 12pt; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; letter-spacing: 0px; line-height: 16pt; margin: 0px;">1 tablespoon garlic salt</span></span></label></li><li class="ingredients-item" data-id="20245" data-tracking-zone="recipe-interaction" style="box-sizing: border-box; list-style: none; margin-bottom: 8px; padding-right: 0px; position: relative;"><label class="checkbox-list" for="recipe-ingredients-label-36925-0-4" style="box-sizing: border-box;"><span class="checkbox-list-checkmark" style="box-sizing: border-box; cursor: default; line-height: 0; margin-top: 0px; padding-left: 0px; position: static;"><span class="ingredients-item-name elementFont__body" style="box-sizing: border-box; display: block; font-size: 12pt; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; letter-spacing: 0px; line-height: 16pt; margin: 0px;">1 teaspoon Italian seasoning</span></span></label></li><li class="ingredients-item" data-id="16406" data-tracking-zone="recipe-interaction" style="box-sizing: border-box; list-style: none; margin-bottom: 8px; padding-right: 0px; position: relative;"><label class="checkbox-list" for="recipe-ingredients-label-36925-0-5" style="box-sizing: border-box;"><span class="checkbox-list-checkmark" style="box-sizing: border-box; cursor: default; line-height: 0; margin-top: 0px; padding-left: 0px; position: static;"><span class="ingredients-item-name elementFont__body" style="box-sizing: border-box; display: block; font-size: 12pt; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; letter-spacing: 0px; line-height: 16pt; margin: 0px;">½ teaspoon ground black pepper</span></span></label></li><li class="ingredients-item" data-id="16404" data-tracking-zone="recipe-interaction" style="box-sizing: border-box; list-style: none; margin-bottom: 8px; padding-right: 0px; position: relative;"><label class="checkbox-list" for="recipe-ingredients-label-36925-0-6" style="box-sizing: border-box;"><span class="checkbox-list-checkmark" style="box-sizing: border-box; cursor: default; line-height: 0; margin-top: 0px; padding-left: 0px; position: static;"><span class="ingredients-item-name elementFont__body" style="box-sizing: border-box; display: block; font-size: 12pt; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; letter-spacing: 0px; line-height: 16pt; margin: 0px;">¼ teaspoon ground paprika</span></span></label></li></ul><div><br /></div></div>Emilyhttp://www.blogger.com/profile/11450808986911204788noreply@blogger.com0tag:blogger.com,1999:blog-4624856730859549357.post-5194497502640535862022-02-16T22:37:00.005-08:002023-02-09T10:49:08.841-08:00Sugar Cookies/Jenny Cookies<p> I love my Ethel's Sugar Cookies, but today Sarah brought <a href="https://jennycookies.com/2017/07/best-sugar-cookies-ever-the-jenny-cookies-recipe/" target="_blank">some of these home from YWs. Soooo yum!</a></p><h2 class="wprm-recipe-name wprm-block-text-bold" style="box-sizing: border-box; clear: none; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif; font-size: 1.8em; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: 1.3em; margin: 0px; padding: 0px;">Best Sugar Cookies Ever - Jenny Cookies Sugar Cookie Recipe</h2><div class="wprm-spacer" style="background-attachment: initial; background-clip: initial; background-image: none; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; box-sizing: border-box; color: #333333; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif; font-size: 0px; height: 5px; line-height: 0; width: 628px;"></div><div class="wprm-recipe-summary wprm-block-text-normal" style="box-sizing: border-box; color: #333333; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif; font-size: 14.4px;"><span style="box-sizing: border-box; display: block;">The sugar cookie that started it all!</span><div class="wprm-spacer" style="background-attachment: initial; background-clip: initial; background-image: none; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; box-sizing: border-box; font-size: 0px; height: 10px; line-height: 0; width: 628px;"></div><span style="box-sizing: border-box; display: block;">This recipe will always be dearest to me. Every time I tell students in my cookie workshops that these sugar cookies are fail-proof, they eye me suspiciously. But once they try it, they agree: Anyone can make them and everyone will love them.</span></div><div class="wprm-spacer" style="background-attachment: initial; background-clip: initial; background-image: none; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; box-sizing: border-box; color: #333333; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif; font-size: 0px; height: 10px; line-height: 0; width: 628px;"></div><div class="wprm-recipe-meta-container wprm-recipe-times-container wprm-recipe-details-container wprm-recipe-details-container-table wprm-block-text-normal wprm-recipe-table-borders-top-bottom wprm-recipe-table-borders-inside" style="border: 1px solid rgb(119, 119, 119); box-sizing: border-box; color: #333333; display: flex; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif; font-size: 14.4px; margin: 5px 0px; padding: 5px;"><div class="wprm-recipe-block-container wprm-recipe-block-container-table wprm-block-text-normal wprm-recipe-time-container wprm-recipe-prep-time-container" style="border-color: rgb(119, 119, 119); border-style: solid; border-width: 1px; box-sizing: border-box; display: flex; flex-direction: column; flex: 1 1 0%; text-align: center;"><span class="wprm-recipe-details-label wprm-block-text-faded wprm-recipe-time-label wprm-recipe-prep-time-label" style="box-sizing: border-box; opacity: 0.6;">Prep Time</span><span class="wprm-recipe-time wprm-block-text-normal" style="box-sizing: border-box;"><span class="wprm-recipe-details wprm-recipe-details-minutes wprm-recipe-prep_time wprm-recipe-prep_time-minutes" style="box-sizing: border-box;">30</span> <span class="wprm-recipe-details-unit wprm-recipe-details-minutes wprm-recipe-prep_time-unit wprm-recipe-prep_timeunit-minutes" style="box-sizing: border-box; font-size: 0.8em;">mins</span></span></div><div class="wprm-recipe-block-container wprm-recipe-block-container-table wprm-block-text-normal wprm-recipe-time-container wprm-recipe-cook-time-container" style="border-color: rgb(119, 119, 119); border-style: solid; border-width: 1px; box-sizing: border-box; display: flex; flex-direction: column; flex: 1 1 0%; text-align: center;"><span class="wprm-recipe-details-label wprm-block-text-faded wprm-recipe-time-label wprm-recipe-cook-time-label" style="box-sizing: border-box; opacity: 0.6;">Cook Time</span><span class="wprm-recipe-time wprm-block-text-normal" style="box-sizing: border-box;"><span class="wprm-recipe-details wprm-recipe-details-minutes wprm-recipe-cook_time wprm-recipe-cook_time-minutes" style="box-sizing: border-box;">10</span> <span class="wprm-recipe-details-unit wprm-recipe-details-minutes wprm-recipe-cook_time-unit wprm-recipe-cook_timeunit-minutes" style="box-sizing: border-box; font-size: 0.8em;">mins</span></span></div></div><div class="wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-normal wprm-recipe-servings-container" style="box-sizing: border-box; color: #333333; display: inline-block; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif; font-size: 14.4px; margin-right: 1.2em;"><span class="wprm-recipe-details-label wprm-block-text-faded wprm-recipe-servings-label" style="box-sizing: border-box; opacity: 0.6;">Servings: </span><span class="wprm-recipe-servings-with-unit" style="box-sizing: border-box;"><span class="wprm-recipe-servings wprm-recipe-details wprm-block-text-normal" style="box-sizing: border-box;">24</span> <span class="wprm-recipe-servings-unit wprm-recipe-details-unit wprm-block-text-normal" style="box-sizing: border-box; font-size: 0.8em;">cookies</span></span></div><div class="wprm-recipe-ingredients-container wprm-recipe-17540-ingredients-container wprm-block-text-normal wprm-ingredient-style-regular" data-recipe="17540" data-servings="24" style="box-sizing: border-box; color: #333333; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif; font-size: 14.4px;"><h3 class="wprm-recipe-header wprm-recipe-ingredients-header wprm-block-text-bold wprm-align-left wprm-header-decoration-none" style="box-sizing: border-box; clear: none; color: black; font-size: 1.2em; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: 1.3em; margin: 1.2em 0px 0px; padding: 0px;">Ingredients</h3><div class="wprm-recipe-ingredient-group" style="box-sizing: border-box;"><ul class="wprm-recipe-ingredients" style="box-sizing: border-box; margin-block: 0px; margin: 0px; padding-inline-start: 0px; padding: 0px;"><li class="wprm-recipe-ingredient" style="box-sizing: border-box; font-size: 1em; line-height: 1.5em; list-style-position: outside; list-style-type: disc; margin: 0px 0px 0px 32px; padding: 0px;"><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">3</span> <span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">CUPS</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">ALL-PURPOSE FLOUR</span> <span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded" style="box-sizing: border-box; opacity: 0.7;">PLUS MORE FOR ROLLING</span></li><li class="wprm-recipe-ingredient" style="box-sizing: border-box; font-size: 1em; line-height: 1.5em; list-style-position: outside; list-style-type: disc; margin: 0px 0px 0px 32px; padding: 0px;"><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">2</span> <span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">TSP.</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">ALUMINUM-FREE BAKING POWDER</span></li><li class="wprm-recipe-ingredient" style="box-sizing: border-box; font-size: 1em; line-height: 1.5em; list-style-position: outside; list-style-type: disc; margin: 0px 0px 0px 32px; padding: 0px;"><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">1</span> <span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">CUP</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">2 STICKS SALTED BUTTER, AT ROOM TEMPERATURE</span></li><li class="wprm-recipe-ingredient" style="box-sizing: border-box; font-size: 1em; line-height: 1.5em; list-style-position: outside; list-style-type: disc; margin: 0px 0px 0px 32px; padding: 0px;"><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">1</span> <span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">CUP</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">SUGAR</span></li><li class="wprm-recipe-ingredient" style="box-sizing: border-box; font-size: 1em; line-height: 1.5em; list-style-position: outside; list-style-type: disc; margin: 0px 0px 0px 32px; padding: 0px;"><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">1</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">LARGE EGG</span></li><li class="wprm-recipe-ingredient" style="box-sizing: border-box; font-size: 1em; line-height: 1.5em; list-style-position: outside; list-style-type: disc; margin: 0px 0px 0px 32px; padding: 0px;"><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">2</span> <span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">TSP.</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">PURE VANILLA EXTRACT</span></li></ul></div></div><p><span face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif" style="background-color: #fafafa; color: #333333; font-size: 14.4px;"></span></p><div class="wprm-recipe-instructions-container wprm-recipe-17540-instructions-container wprm-block-text-normal" data-recipe="17540" style="box-sizing: border-box; color: #333333; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif; font-size: 14.4px;"><h3 class="wprm-recipe-header wprm-recipe-instructions-header wprm-block-text-bold wprm-align-left wprm-header-decoration-none" style="box-sizing: border-box; clear: none; color: black; font-size: 1.2em; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: 1.3em; margin: 1.2em 0px 0px; padding: 0px;">Instructions</h3><div class="wprm-recipe-instruction-group" style="box-sizing: border-box;"><ul class="wprm-recipe-instructions" style="box-sizing: border-box; margin-block: 0px; margin: 0px; padding-inline-start: 0px; padding: 0px;"><li class="wprm-recipe-instruction" id="wprm-recipe-17540-step-0-0" style="box-sizing: border-box; font-size: 1em; line-height: 1.5em; list-style-position: outside; list-style-type: decimal; margin: 0px 0px 0px 32px; padding: 0px;"><div class="wprm-recipe-instruction-text" style="box-sizing: border-box; font-size: 1em; margin-bottom: 5px;">Into a medium bowl, whisk together flour and baking powder. Set aside.</div></li><li class="wprm-recipe-instruction" id="wprm-recipe-17540-step-0-1" style="box-sizing: border-box; font-size: 1em; line-height: 1.5em; list-style-position: outside; list-style-type: decimal; margin: 0px 0px 0px 32px; padding: 0px;"><div class="wprm-recipe-instruction-text" style="box-sizing: border-box; font-size: 1em; margin-bottom: 5px;">In a large bowl, using an electric mixer fitted with the paddle attachment on medium speed, beat butter and sugar for about 1½ minutes, or until smooth. Beat in the egg and vanilla until well combined. Scrape the sides of the bowl with a rubber spatula.</div></li><li class="wprm-recipe-instruction" id="wprm-recipe-17540-step-0-2" style="box-sizing: border-box; font-size: 1em; line-height: 1.5em; list-style-position: outside; list-style-type: decimal; margin: 0px 0px 0px 32px; padding: 0px;"><div class="wprm-recipe-instruction-text" style="box-sizing: border-box; font-size: 1em; margin-bottom: 5px;">Turn the mixer speed to low and carefully add the flour mixture a little at a time, occasionally stopping to scrape the sides of the bowl. Once all the flour has been incorporated, the dough should form a ball around the mixing attachment and feel soft but not sticky.</div></li><li class="wprm-recipe-instruction" id="wprm-recipe-17540-step-0-3" style="box-sizing: border-box; font-size: 1em; line-height: 1.5em; list-style-position: outside; list-style-type: decimal; margin: 0px 0px 0px 32px; padding: 0px;"><div class="wprm-recipe-instruction-text" style="box-sizing: border-box; font-size: 1em; margin-bottom: 5px;">Wrap the dough ball in a piece of plastic wrap and press down to form a 1-inch-thick disk. Refrigerate for at least 10 minutes before rolling or store for up to 7 days tightly wrapped.</div></li><li class="wprm-recipe-instruction" id="wprm-recipe-17540-step-0-4" style="box-sizing: border-box; font-size: 1em; line-height: 1.5em; list-style-position: outside; list-style-type: decimal; margin: 0px 0px 0px 32px; padding: 0px;"><div class="wprm-recipe-instruction-text" style="box-sizing: border-box; font-size: 1em; margin-bottom: 5px;">Preheat the oven to 375°F.</div></li><li class="wprm-recipe-instruction" id="wprm-recipe-17540-step-0-5" style="box-sizing: border-box; font-size: 1em; line-height: 1.5em; list-style-position: outside; list-style-type: decimal; margin: 0px 0px 0px 32px; padding: 0px;"><div class="wprm-recipe-instruction-text" style="box-sizing: border-box; font-size: 1em; margin-bottom: 5px;">Roll out the dough on a lightly floured flat work surface to about ¼-inch thickness, using additional flour as necessary to prevent sticking. Use cookie cutters to create desired shapes, and carefully transfer with a cookie spatula to a nonstick baking sheet, placing the cookies about ¾ inch apart.</div></li><li class="wprm-recipe-instruction" id="wprm-recipe-17540-step-0-6" style="box-sizing: border-box; font-size: 1em; line-height: 1.5em; list-style-position: outside; list-style-type: decimal; margin: 0px 0px 0px 32px; padding: 0px;"><div class="wprm-recipe-instruction-text" style="box-sizing: border-box; font-size: 1em; margin-bottom: 5px;"><span style="box-sizing: border-box; display: block;">Bake one sheet at a time in the middle of the oven until puffy, about 7-8 minutes. Allow the cookies to rest for 2 minutes on the baking sheet before transferring to a wire rack to cool completely.</span></div></li><li class="wprm-recipe-instruction" id="wprm-recipe-17540-step-0-7" style="box-sizing: border-box; font-size: 1em; line-height: 1.5em; list-style-position: outside; list-style-type: decimal; margin: 0px 0px 0px 32px; padding: 0px;"><div class="wprm-recipe-instruction-text" style="box-sizing: border-box; font-size: 1em; margin-bottom: 5px;"><span style="box-sizing: border-box; display: block;">Repeat with the gathered scraps and remaining disk until all the dough has been used.</span></div></li></ul><div><br /></div><div><b>Butter Cream Frosting (adaptation of the author's recipe)</b></div><div>1 C butter/margarine (can be half Crisco)</div><div>3 1/4 C powdered sugar</div><div>1 t vanilla</div><div>1 1/2 T milk</div><div><br /></div><div>Beat fats for 2 minutes</div><div>Add half the sugar, beat for 2 minutes</div><div>Add the rest of the sugar, vanilla, and milk, beat for 2 minutes or until creamy and fluffy</div><div>Add desired food coloring, beat in on low</div><div>Store up to 30 days</div><div><br /></div><div><br /></div></div></div>Emilyhttp://www.blogger.com/profile/11450808986911204788noreply@blogger.com0tag:blogger.com,1999:blog-4624856730859549357.post-4976830772545786712021-12-24T20:58:00.008-08:002021-12-24T21:20:41.796-08:00Swedish Smorgasbord Menu<p> This is the list in the Johnson Family Cookbook:</p><p>Dop-i Groten (grandma noted that this is spelled wrong in her copy of the book)</p><p>Breads: Limpa, rye, white, etc. (to dip in the dopi)</p><p>Rye crisp*</p><p>Ham*</p><p>Roast beef</p><p>Swedish meatballs*</p><p>Pickled cucumbers*</p><p>Anchovies, pickled herring</p><p>Liver sausage</p><p>Jellied veal (head cheese)</p><p>Svea Ost Nat'l cheese</p><p>Sost caraway cheese</p><p>Relish tray: pickles, olives, tomatoes, etc.</p><p>Vegetable tray with dip</p><p>Jello salads*</p><p>Rice</p><p>Potato salad</p><p>Baked beans</p><p>Punch*</p><p>Swedish Christmas rice*</p><p>*The Barker family has toned it down over the years by just doing the marked items. We just do a cheese tray that includes Havarti and other cheeses. Sometimes we'll have a vegetable tray, sometimes a <a href="https://bakingbarkers.blogspot.com/2011/12/fruit-salad-and-dressing.html" target="_blank">salad</a>. Mom will make dopi if requested, but we usually don't have it anymore because it's so much work and is expensive! On occasion, mom will pull out a tin of sardines, too. For punch, the Johnsons usually mix grenadine with 7 Up (or is it Sprite?), but the Barkers will usually mix a soda with apple or cranberry juice. Mom also likes when we make green bean casserole for Christmas, too.)</p>Emilyhttp://www.blogger.com/profile/11450808986911204788noreply@blogger.com0tag:blogger.com,1999:blog-4624856730859549357.post-67235589121381365642021-12-24T20:38:00.003-08:002022-10-04T17:16:10.724-07:00Inglagd Gurka - Pickled Cucumber<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAsoX1x-curWjVfDlf2vB9FfBDKWrmrwXcXoVzmS6yvOsV-JsxlpCk4SF-yIvYqYXEdA9D8GirAxxy0cTyUCFQyzfYFTi9iu-PJb55tEomaH5GBYqFA2dtKxAJV91EQuHyy_8VV5QtqqN8KA4ucV-j9ttF_6rGQ8rBAhVY0C-r4uxmJzYOYFBTd8bKwg/s4000/IMG_20220928_190124119.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAsoX1x-curWjVfDlf2vB9FfBDKWrmrwXcXoVzmS6yvOsV-JsxlpCk4SF-yIvYqYXEdA9D8GirAxxy0cTyUCFQyzfYFTi9iu-PJb55tEomaH5GBYqFA2dtKxAJV91EQuHyy_8VV5QtqqN8KA4ucV-j9ttF_6rGQ8rBAhVY0C-r4uxmJzYOYFBTd8bKwg/s320/IMG_20220928_190124119.jpg" width="320" /></a></div><p> This was Grandma Johnson's recipe for the pickled cucumbers we eat at Christmas.</p><p>1 cucumber (about 7")</p><p>1/2 C white vinegar</p><p>2 T water</p><p>1/4 t salt</p><p>2 T minced parsley</p><p>Thinly sliced onions</p><p>A few grains of white pepper</p><p>3-5 T sugar</p><p>A few peppercorns</p><p>Wash and dry cucumber. Slice very thinly without peeling. Place in serving dish. Mix sugar, vinegar, water, salt, pepper, and peppercorns. Pour over the cucumber. Add the sliced onions and sprinkle the fresh parsley over all. Chill for 3 hours before serving.</p>Emilyhttp://www.blogger.com/profile/11450808986911204788noreply@blogger.com0tag:blogger.com,1999:blog-4624856730859549357.post-87074619663722339752021-12-24T20:34:00.004-08:002021-12-28T20:01:31.713-08:00Christmas Breakfast Casserole<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEi7eMUI8Gclam6WysfKdtyRFYEfrNTqADEmUdYjrP63-qqunqyuyl1EZpqGAS_Y5ZxhHH5IE5D_prilXyGIY8FI5lySuxRMbnkGeLLbEd1VsFmuT1a1PyQ6UXG14SwMoMwH0QXqjvBbIJ1dkm6aAduImGEzUw9HgcsU82VBEYn0ENeXRIz1A9iM3PLf-Q=s4000" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" height="240" src="https://blogger.googleusercontent.com/img/a/AVvXsEi7eMUI8Gclam6WysfKdtyRFYEfrNTqADEmUdYjrP63-qqunqyuyl1EZpqGAS_Y5ZxhHH5IE5D_prilXyGIY8FI5lySuxRMbnkGeLLbEd1VsFmuT1a1PyQ6UXG14SwMoMwH0QXqjvBbIJ1dkm6aAduImGEzUw9HgcsU82VBEYn0ENeXRIz1A9iM3PLf-Q=s320" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div>This is a fun one I got when we lived in the Bountiful Heights 41st ward. Rather than a Christmas party/dinner each year, we had a Christmas breakfast on a Saturday morning. They would serve this (recipe from Gayla Allen) as the main dish (you'd sign up to bake it and someone would deliver to you all the ingredients) along with juice, milk, chocolate milk, some sort of Danish from a bakery, and fruit (I think it was just canned fruit cocktail in a cup). I don't remember if we did a Nativity program, but I sure remember LaVon Johnson leading us in signing a very boisterous 12 Days of Christmas!<p></p><p>1/4 C margarine or butter*</p><p>1 32 oz. package hash browns - thawed*</p><p>1 doz. eggs</p><p>1 t onion salt</p><p>1/2 t pepper</p><p>1/2 t seasoning salt</p><p>1/8 t dry mustard</p><p>1 2/3 C milk</p><p>4 C grated cheese</p><p>2 C cubed ham, bacon, or sausage</p><p>Melt margarine or butter in large bowl, add hash browns and stir. In another bowl, beat eggs and seasoning together. Add milk, cheese, and meat, and then add to hash browns and stir. Pour into greased 9x13 and bake at 350 for 45 min to an hour.</p><p>Note: This can be made the night before and cooked the next morning. If made the night before, bake at 350 for 1.5 hours to 1.75 hours.</p><p>*I think it's yummy with the butter on the potatoes, but if you want to cut calories and fat, you can omit the butter, and I don't think you'll really notice that much. You can also use baked/boiled potatoes and shred them if you don't have frozen hash browns on hand (around 4 cups).</p>Emilyhttp://www.blogger.com/profile/11450808986911204788noreply@blogger.com0tag:blogger.com,1999:blog-4624856730859549357.post-43625094497433750182021-11-07T12:19:00.001-08:002021-11-07T12:19:19.088-08:00Home-Style Potato Soup<p>This is from the Betty Crocker Sunday Dinner Cookbook, but with a few modifications (like adding the corn).</p><div>1 can (14.5 oz) chicken broth (can use a couple bouillon cubes in water or if you leave it out, it's probably ok)</div><div>3 med potatoes, cut into large pieces (about a pound)</div><div>1 1/2 C milk</div><div>1/4 t salt</div><div>1/8 t pepper</div><div>2 med green onions (optional)</div><div>1 can of corn (or half a bag or so of frozen corn)</div><div>1 - 1 1/2 C shredded cheddar</div><div><br /></div><div>Boil the potatoes in the broth for about 15 minutes until tender. Remove the saucepan from the heat, but DO NOT drain. Break the potatoes into smaller pieces with a potato masher or fork. The mixture should be lumpy. Add the milk, salt, pepper, green onions, and corn. Heat through on medium, stirring occasionally. Don't let it boil or it will look curdly. Add the cheese.</div>Emilyhttp://www.blogger.com/profile/11450808986911204788noreply@blogger.com0tag:blogger.com,1999:blog-4624856730859549357.post-47693675660631984752021-11-07T12:09:00.005-08:002021-11-07T12:10:19.260-08:00New England Baked Bean Stew <p>This is a modification of the recipe in the Betty Crocker Sunday Dinner Cookbook. We like this in the winter or camping or it was great for Scout trips.</p><span id="gmail-docs-internal-guid-cbe90f89-7fff-b2f8-4fc3-05c58fd6ccaf"><p dir="ltr" style="line-height: 1.2; margin: 0.916321pt 8.84094pt 0pt 24.1198pt;"><span style="background-color: #f5faff; font-family: Arial; font-size: 9.9975pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">● One to two links cooked Polish sausage cut up</span><span style="font-family: Arial; font-size: 9.9975pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"> </span></p><p dir="ltr" style="line-height: 1.2; margin: 0.916321pt 8.84094pt 0pt 24.1198pt;"><span style="background-color: #f5faff; font-family: Arial; font-size: 9.9975pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">● 2 Cans Great Northern Beans, rinsed and</span><span style="font-family: Arial; font-size: 9.9975pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"> </span><span style="background-color: #f5faff; font-family: Arial; font-size: 9.9975pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">drained</span><span style="font-family: Arial; font-size: 9.9975pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"> </span></p><p dir="ltr" style="line-height: 1.2; margin: 0.916321pt 8.84094pt 0pt 24.1198pt;"><span style="background-color: #f5faff; font-family: Arial; font-size: 9.9975pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">● 2 Cans dark red kidney beans, rinsed and</span><span style="font-family: Arial; font-size: 9.9975pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"> </span><span style="background-color: #f5faff; font-family: Arial; font-size: 9.9975pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">drained</span><span style="font-family: Arial; font-size: 9.9975pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"> </span></p><p dir="ltr" style="line-height: 1.2; margin: 0.916321pt 8.84094pt 0pt 24.1198pt;"><span style="background-color: #f5faff; font-family: Arial; font-size: 9.9975pt; font-variant-east-asian: normal; font-variant-numeric: normal; text-align: center; vertical-align: baseline; white-space: pre-wrap;">● 2 Cans diced tomatoes with olive oil,</span><span style="font-family: Arial; font-size: 9.9975pt; font-variant-east-asian: normal; font-variant-numeric: normal; text-align: center; vertical-align: baseline; white-space: pre-wrap;"> </span><span style="background-color: #f5faff; font-family: Arial; font-size: 9.9975pt; font-variant-east-asian: normal; font-variant-numeric: normal; text-align: center; vertical-align: baseline; white-space: pre-wrap;">garlic, and spices, undrained</span><span style="font-family: Arial; font-size: 9.9975pt; font-variant-east-asian: normal; font-variant-numeric: normal; text-align: center; vertical-align: baseline; white-space: pre-wrap;"> </span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-left: 24.1198pt; margin-top: 0.334412pt;"><span style="background-color: #f5faff; font-family: Arial; font-size: 9.9975pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">● 2 T packed brown sugar</span><span style="font-family: Arial; font-size: 9.9975pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"> </span></p><p dir="ltr" style="line-height: 1.2; margin: 12.3329pt 24.3273pt 0pt 5.57993pt; text-indent: 0.169952pt;"><span style="background-color: #f5faff; font-family: Arial; font-size: 9.9975pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Combine all ingredients. Cook uncovered over</span><span style="font-family: Arial; font-size: 9.9975pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"> </span><span style="background-color: #f5faff; font-family: Arial; font-size: 9.9975pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">medium-low heat for 8-10 minutes stirring</span><span style="font-family: Arial; font-size: 9.9975pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"> </span><span style="background-color: #f5faff; font-family: Arial; font-size: 9.9975pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">occasionally. Serves 8. </span></p></span>Emilyhttp://www.blogger.com/profile/11450808986911204788noreply@blogger.com0tag:blogger.com,1999:blog-4624856730859549357.post-89030629576333675122021-10-31T14:52:00.006-07:002021-10-31T14:52:42.884-07:00 Impossible Vegetable Pie <p><b style="background-color: white;">(from Grandma Dolly) </b></p><div style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;"><span style="color: black; font-family: Times; font-size: small;">2 C chopped broccoli/cauliflower</span></div><div style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;"><span style="color: black; font-family: Times; font-size: small;">1 C shredded cheddar cheese</span></div><div style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;"><span style="color: black; font-family: Times; font-size: small;">1/2 C chopped onion</span></div><div style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;"><span style="color: black; font-family: Times; font-size: small;">1/2 C chopped green bell pepper</span></div><div style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;"><span style="color: black; font-family: Times; font-size: small;">1 1/2 C milk</span></div><div style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;"><span style="color: black; font-family: Times; font-size: small;">3 eggs</span></div><div style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;"><span style="color: black; font-family: Times; font-size: small;">3/4 C Bisquick Mix</span></div><div style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;"><span style="color: black; font-family: Times; font-size: small;">1/2 t salt and some pepper (optional)</span></div><div style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;"><span style="color: black; font-family: Times; font-size: small;"><br /></span></div><div style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;"><span style="color: black; font-family: Times; font-size: small;">Boil the broccoli, cauliflower, onion, and green pepper in 1" water for 10 minutes. Drain the water. Stir in the cheese. Pour into a 10" pie plate (glass works well). Beat together the milk, eggs, Bisquick, salt, and pepper. Pour over the vegetables and cheese in the pie dish. Bake at 400 for 35 to 40 minutes.</span></div>Emilyhttp://www.blogger.com/profile/11450808986911204788noreply@blogger.com0tag:blogger.com,1999:blog-4624856730859549357.post-79900761910718453212021-09-12T14:13:00.012-07:002021-11-24T09:41:49.479-08:00Easy Meal Ideas<p><b>Ragu and Noodles</b></p><p>Get a jar of pasta sauce (my favorite is Ragu Chunky Garden Style) and serve with any type of noodles, but egg noodles are especially good. You can also brow ground beef or ground sausage to go in the sauce.</p><p><b>Potato Bar</b></p><p>Bake potatoes (350 for around an hour, scrub, poke, and bake, wrapping in foil is not necessary, or cook in the microwave). Serve with heated canned chili, cooked broccoli (chop and cook in a covered dish in the microwave for 5 min), and grated cheese, or other toppings (sour cream, bacon, etc.)</p><p><b>Crunchy Tacos</b></p><p>Taco shells, ground beef, canned refried beans, tomatoes, lettuce, ketchup/salsa</p><p><b>Homemade Burritos</b></p><p>Soft tortillas, refried beans, cheese</p><p><b>Breakfast Burritos</b></p><p>Soft tortillas, sausage, scrambled eggs*, hash browns*, cheese, salsa (or ketchup), tomatoes (optional)</p><p>*For scrambled eggs, crack eggs into a small dish, stir with a fork/whisk, pour into hot, oiled/sprayed skillet, and cook until done. You can buy the has browns frozen, or bake potatoes, then shred when cool enough and heat through in butter or oil.</p><b>Easy BBQ Chicken or Pulled Pork in the Crock Pot</b><div><b><br /></b>Put 2-4 large THAWED chicken breasts in the Crock Pot with some BBQ sauce on low for around 8 hours. (If you use chicken breasts that came frozen in a bag, they will be smaller and you'll want to use 4 or more.) Shred with forks at the end of cooking time and add more BBQ sauce. Serve on buns.<br />-or-<br />Put a pork roast (really any kind of cut, like a pork shoulder or whatever, but not pork chops because that would be weird, but I guess it could work, but you should just bake those in the oven or cook them on the grill) in the Crock Pot with some BBQ sauce on it. Cook on low for around 8 hours. Drain off the liquid into a can to dispose when cooled. Shred with forks and add more BBQ sauce. Serve on buns with additional BBQ sauce if desired.</div><div><br /></div><div><div style="color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;"><span style="color: black; font-family: Times; font-size: medium;"><b>French Toast</b></span></div><div style="color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;"><span style="color: black; font-family: Times; font-size: small;">To make French toast for one person, crack an egg or two in a wide-bottomed bowl or pie dish or something similar, whisk it and add a little milk and stir that in. Add some spices like cinnamon, nutmeg, ginger (or Allspice as it has those kinds of spices in it already, or pumpkin pie spice). You can also add some vanilla if desired. Dip the bread (both sides), even stale bread, into the mixture, and cook on an oiled/sprayed hot skillet/pan. Serve with syrup.</span></div></div><div style="color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;"><span style="color: black; font-family: Times; font-size: small;"><br /></span></div><div style="color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;"><span style="color: black; font-family: Times; font-size: small;"><b>Biscuits and Gravy</b></span></div><div style="color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;"><span style="color: black; font-family: Times; font-size: small;">Brown a tube of Jimmy Dean sausage (it's the best!). Once cooked, stir in 1/4 C flour. Gradually add 2 1/2 C milk. Cook until it comes to a boil and thickens, stirring constantly. Reduce heat to med-low and simmer for 2 minutes, stirring constantly. Season with salt and pepper. Serve on biscuits, either homemade or those that you bake from the refrigerated section in the grocery store. (From All Recipes)</span></div>Emilyhttp://www.blogger.com/profile/11450808986911204788noreply@blogger.com0tag:blogger.com,1999:blog-4624856730859549357.post-76529419994834601012021-09-12T13:56:00.002-07:002021-09-12T13:56:33.389-07:00Cream Cheese Chicken in the Crock Pot<p>4 chicken breasts</p><p>1 can cream of chicken soup</p><p>1 stick of cream cheese</p><p>1 pouch/envelope of Italian dressing powder mix</p><p>Put everything in the Crock Pot and cook on low for 6-8 hours or so, or high from 4-5. Stir up when done, and serve on rice.</p>Emilyhttp://www.blogger.com/profile/11450808986911204788noreply@blogger.com0tag:blogger.com,1999:blog-4624856730859549357.post-85508199609074132192021-09-12T13:48:00.001-07:002021-09-12T13:48:15.243-07:00Baked Creamy Chicken Taquitos<p> From Jennilyn Woolf</p><p>1/3 C (3 oz.) cream cheese</p><p>1/4 C green salsa</p><p>1 T fresh lime juice</p><p>1/2 t cumin</p><p>1 t chili powder</p><p>1/2 t onion powder</p><p>1/4 t garlic powder</p><p>3 T chopped cilantro</p><p>2 T chopped green onions (opt)</p><p>2 C cooked, shredded chicken (can use canned)</p><p>1 C shredded pepper jack cheese, or Mexican blend, or cheddar</p><p>6 inch corn or flour tortillas</p><p>2 T oil (can use the cooking spray instead)</p><p>Nonstick cooking spray</p><p>Kosher salt (regular salt will be fine)</p><p>Heat oven to 425. Line a baking sheet with aluminum foil and spray lightly with cooking spray.</p><p>Heat cream cheese in microwave for 20-30 seconds so it's soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder, and garlic. Stir to combine, then add cilantro, green onions, chicken, and cheese.</p><p>Wrap 3-4 tortillas in a damp paper towel (or clean, damp towel) and microwave for 20-30 seconds so they are soft and pliable. If the tortillas crack when rolled, use damper towels and increase the microwave time.</p><p>Place 2-3 T of chicken mix in the tortilla and roll it up.</p><p>Place seam side down on baking sheet in a single layer. Spray the tops with cooking spray or brush with vegetable oil. Sprinkle with some Kosher salt. Bake for 15-20 minutes or until crisp and the ends get golden brown. Cool for 5-10 minutes and serve with (opt) sour cream, guacamole, salsa. Makes approximately 16 corn or 12 flour taquitos.</p>Emilyhttp://www.blogger.com/profile/11450808986911204788noreply@blogger.com0tag:blogger.com,1999:blog-4624856730859549357.post-55326887816387781372021-09-12T13:39:00.002-07:002021-09-12T13:39:38.334-07:00Taco Soup<p> The first time we ever ate this was at Jeff and Janae Stevenson's house when we lived downtown Salt Lake.</p><p>1 T oil</p><p>1 4 oz. can diced chiles</p><p>1 medium onion, chopped</p><p>4-6 C chicken broth</p><p>1 14.5 oz. can diced tomatoes (I like it with diced stewed tomatoes)</p><p>10 oz. frozen corn (or a can of corn, drained)</p><p>2 15 oz. cans of beans, drained and rinsed (black, white, or kidney)</p><p>1-2 T Mexican/taco seasoning</p><p>Dash of chili powder, optional</p><p>Sour cream, optional</p><p>Chips</p><p>Cheese, grated</p><p>Saute the onions in the oil over medium heat until tender. Add everything else except for the last three ingredients, and heat until boiling. Simmer 30 minutes. Serve with the sour cream, chips, and cheese on top.</p>Emilyhttp://www.blogger.com/profile/11450808986911204788noreply@blogger.com0tag:blogger.com,1999:blog-4624856730859549357.post-61500182428573756972021-09-12T13:33:00.004-07:002021-09-12T13:33:30.042-07:00Macaroni and Cheese<p> I think this is what Grandma Johnson used to make for the family and is what Mom always made for us.</p><p>1 3/4 C uncooked noodles</p><div>2 C cheddar cheese, grated</div><p>1 t onion salt</p><p>1 1/2 C milk</p><p>Soda crackers</p><p>Butter (maybe 2 T cut into little pieces)</p><p>Cook the noodles, drain. Stir noodles together with the cheese, onion salt, and milk. Put in a casserole dish. Sprinkle crushed soda crackers on top. Dot with some butter. Bake at 350 for 40-45 minutes.</p>Emilyhttp://www.blogger.com/profile/11450808986911204788noreply@blogger.com0tag:blogger.com,1999:blog-4624856730859549357.post-21104345671613923072021-09-12T13:27:00.003-07:002021-09-12T13:33:45.196-07:00Bacon Basil Avocado Pasta<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLRpaMFjrjJJZFqF7kyrR2lc6ma6c78V4c6Lx6Nq5lD9J_Gmrl8M6WBA3QKijlcKldUBpmTO5KKRGmbf7rvm8zi0Zxbnr1clY60st5ezRr-QJ6-mVX0IKPn7B0TWr8y3lL0A4TlFJYKdDp/s839/PXL_20210822_211207733.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="839" data-original-width="629" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLRpaMFjrjJJZFqF7kyrR2lc6ma6c78V4c6Lx6Nq5lD9J_Gmrl8M6WBA3QKijlcKldUBpmTO5KKRGmbf7rvm8zi0Zxbnr1clY60st5ezRr-QJ6-mVX0IKPn7B0TWr8y3lL0A4TlFJYKdDp/w150-h200/PXL_20210822_211207733.jpg" width="150" /></a></div><br />8 oz (1/2 standard box) bow tie pasta<p></p><p>2 medium avocados, chopped</p><p>6 slices bacon cooked (425 in oven in tray with foil or parchment paper for 15? minutes, or fry in skillet)</p><p>2/3 C chopped fresh basil</p><p>2 T lemon juice</p><p>1 T olive oil (other oil will do)</p><p>3 cloves garlic (I like the kind that comes pre chopped in a jar from the store)</p><p>1/4 t pepper</p><p>1/8 t salt</p><p>1/2 C shredded parmesan</p><p>Cook pasta according to directions. In a large bowl combine the avocados, bacon, basil*, lemon juice, olive oil, garlic, pepper, and salt. Add the hot pasta and toss to combine. (Put in a serving dish if you want), then sprinkle with cheese. Serves 4. *Don't let it sit around too long or the basil will wilt and look gross.</p>Emilyhttp://www.blogger.com/profile/11450808986911204788noreply@blogger.com0tag:blogger.com,1999:blog-4624856730859549357.post-82646569661169759172021-09-12T13:16:00.003-07:002021-09-12T13:16:14.421-07:00Kielbasa<p> Cook some ground sausage in a large skillet until done. Drain off fat into foil or a heat-proof disposable container, throw in garbage (not in sink) when cooled. Add 1/2 to 1 head of largely cut up cabbage. Cook with sausage until done. Enjoy!</p>Emilyhttp://www.blogger.com/profile/11450808986911204788noreply@blogger.com0tag:blogger.com,1999:blog-4624856730859549357.post-33144730890049220292021-09-12T13:13:00.002-07:002021-09-12T13:13:16.791-07:00Chewy Chocolate Chip Cookies (off the old Western Family chocolate chip bag)<p> 2 1/4 C flour</p><p>1 t baking soda</p><p>1/2 t salt</p><p>1 C butter</p><p>1/2 C sugar</p><p>3/4 C brown sugar</p><p>2 t vanilla</p><p>1 egg</p><p>1 bag milk chocolate chips (we like the Guittard giant milk chocolate)</p><p>Preheat oven to 375. In a small bowl mix flour, baking soda and salt. In a larger bowl cream butter and sugars together until fluffy. Add vanilla and egg. Add dry ingredients into wet ingredients, mix well. Add chocolate chips, mix well. Bake on ungreased cookie sheet for 10-15 minutes. Makes approximately 3 doz.</p>Emilyhttp://www.blogger.com/profile/11450808986911204788noreply@blogger.com0tag:blogger.com,1999:blog-4624856730859549357.post-2123266019966077892021-07-21T18:58:00.002-07:002021-07-21T19:04:07.381-07:00Thai Haystacks<p> This originally came from a Thai Spring Roll recipe from my friend, but the spring rolls just fell apart, so I decided to make them like haystacks. For the 2021 Eden Reunion, I made 6 cups of rice, 2 cups of quinoa and had tons. I cooked 6 lbs. of chicken, quadrupled the chicken recipe, and did 2.5x the sauce recipe as written (we could have used a little more sauce).</p><p>From the bottom:</p><p>Rice or quinoa*</p><p>Chicken -</p><p><span> Cook 1.5 lbs chicken pieces in a mixture of 3 cloves minced garlic, 1/2 t ground ginger, 1/4 c soy sauce, 1/2 t Sriracha sauce, 1 T ketchup, 1/3 c coconut milk, and the juice of 1-2 limes.**</span><br /></p><p><span>Toppings -</span></p><p><span><span> Julienned cucumber, colorful bell peppers, carrots</span></span></p><p><span><span><span> Mung bean sprouts (sometimes these are hard to find fresh)</span><br /></span></span></p><p><span><span><span><span> Chopped cilantro</span><br /></span></span></span></p><p><span><span><span><span>Peanut Sauce (for the top), heat all ingredients together in a sauce pan***</span></span></span></span></p><p><span><span><span><span><span> 1/2 c brown sugar (I'm sure you could sub with honey)</span><br /></span></span></span></span></p><p><span><span><span><span><span><span> 1/2 c soy sauce</span><br /></span></span></span></span></span></p><p><span><span><span><span><span><span><span> 1/2 c peanut butter</span><br /></span></span></span></span></span></span></p><p><span><span><span><span><span><span><span><span> 2 t minced garlic</span><br /></span></span></span></span></span></span></span></p><p><span><span><span><span><span><span><span><span><span> 1 t ground ginger</span><br /></span></span></span></span></span></span></span></span></p><p><span><span><span><span><span><span><span><span><span> 1/2 t curry paste (test for spiciness and adjust as necessary)</span><br /></span></span></span></span></span></span></span></span></p><p><span><span><span><span><span><span><span><span><span><span> 1 C coconut milk</span><br /></span></span></span></span></span></span></span></span></span></p><p><span><span><span><span><span><span> </span></span></span></span></span></span>*The recipe says use mango rice. I didn't have the original mango rice recipe, so I just poured any extra coconut milk on the rice, optional. Plain rice is great, too. I'm sure you could use mango rice if you know how to make it.</p><p>**The original recipe also includes 12-oz Coke and 2 T brown sugar with the other ingredients boiled together and cooled and then used as a 4-hour+ marinade on the chicken. I rarely think ahead to do a marinade, so I just cook the chicken in the ingredients listed above in a skillet and love the flavor. For the 2021 Eden reunion, I did think ahead and did the marinade, and the flavor was very strong. I baked the chicken for over an hour in the sauce in the oven, then kept half the sauce with the cooked chicken and the chicken soaked up all the sauce! Also, I think if you plan to pan cook this, you could omit the coconut milk in the chicken-marinade recipe and just cook the chicken in the garlic, ginger, soy sauce, Sriracha sauce, ketchup, and lime juice.</p><p>***This is the recipe doubled. Cut it in half if you don't think you'll eat too much peanut sauce, but we always want more.</p>Emilyhttp://www.blogger.com/profile/11450808986911204788noreply@blogger.com0tag:blogger.com,1999:blog-4624856730859549357.post-40644280610931960822021-07-01T12:17:00.000-07:002021-07-01T12:17:37.884-07:00Plop Plop Jello Salad<p> Long-time family favorite (right? At least traditional.)</p><p>1- 3 oz. lime/green Jello</p><p>2 C/one container cottage cheese</p><p>1 can crushed pineapple</p><p>1- 8 oz. Cool Whip</p><p>Pecans</p><p>Mix all ingredients together (don't mix up the Jello, just pour in the powder)</p>Emilyhttp://www.blogger.com/profile/11450808986911204788noreply@blogger.com0