Priscilla's Pantry

Onion Rings (Emlyn)

2012-02-03T14:35:00.001-08:00

By Brittany Jones

1 large onion, sliced
1 1/4 cups flour
1 t baking powder
seasoned salt, to taste
1 cup milk, or as needed
3/4 cup bread crumbs
1 t salt
1 egg
1 quart oil for frying, or as needed

Heat the oil in a deep fryer to 365 degrees F.
Separate the onion slices into rings & set aside. In a small bowl stir together the flour, baking powder & seasoning salt.
Dip the onions in the flour mixture until they are all coated and set aside. Whisk the egg & milk into the flour mixture using a fork. Dip the floured rings into the batter to coat, then place on a wire rack (over a cookie sheet) to drain until the batter stops dripping. Spread the bread crumbs out on a plate or shallow dish. Place rings, one at a time, into the crumbs, and scoop the crumbs over the ring to coat. Shake off excess. Repeat with remaining rings.
Deep fry the rings a few at a time for 2-3 minutes, or until golden brown. Remove to a paper towel-lined plate to drain. Season with sale and serve.

Strawberry-Lime Shortbread Cookies (Emlyn)

2012-01-18T08:25:00.000-08:00

From: http://www.sweettreatsmore.com/2011/04/strawberry-lime-shortbread-cookies.html
Lime Shortbread Cookies

cookie recipe from Land O Lakes

1 1/2 cups all-purpose flour

1/2 cup powdered sugar

1/2 cup cornstarch

1 cup Land O Lakes® Butter, softened

1 tablespoon fresh Key lime juice

2 teaspoons freshly grated Key lime zest

1. Combine flour, powdered sugar and cornstarch in medium bowl. Set aside.

2. Beat butter in large bowl at medium speed until creamy. Reduce speed to low; add flour mixture and all remaining cookie ingredients. Beat until dough forms.

3. Shape dough into 2 (10-inch) logs on lightly floured surface. Wrap each in plastic food wrap; refrigerate until firm (2 hours).

Heat oven to 350°F. Reshape logs, if necessary. Cut into 1/4-inch slices with sharp knife. Place 1 inch apart onto ungreased cookie sheets. Bake for 9 to 11 minutes or until edges are lightly browned. Cool 1 minute; remove from cookie sheets. Cool completely.

Meanwhile, make the fresh Strawberry Cream Cheese Glaze

Strawberry Cream Cheese Glaze

2 tbs butter, room temp

4 oz. cream cheese, room temp

1/2 tsp. vanilla extract

3 tbs mashed strawberries

2-3 cups powdered sugar

Cream the butter and cream cheese together until smooth. Mix in vanilla and strawberries, then stir in powdered sugar.

Frost cookies and store in air tight container. I like to store them in the refrigerator.

Makes about 80 cookies. You can easily freeze one of the logs of dough for later use. Just make sure it is wrapped tightly. Then when you are ready all you have to do is slice and bake for a quick tasty treat.

Cajun Chicken Alfredo (Emlyn)

2012-01-07T11:53:00.001-08:00

4 boneless skinless chicken breasts
1/4 cup butter , divided
2 cups half-and-half or 2 cups heavy cream
4 -8 ounces cream cheese
1/4 cup grated parmesan cheese
8 ounces fettuccine or 8 ounces other type pasta

Cajun Seasoning

1 teaspoon black pepper
1 teaspoon cayenne pepper , less if desired
1 teaspoon onion powder
1 teaspoon paprika
1 teaspoon garlic powder
salt , to taste

Directions:

Prepare noodles according to package directions and set aside.
Trim chicken breasts of fat and cut into bite sized pieces. (If doing restaurant
style you may prefer to leave the breasts whole or cut into strips, up to you).
Saute chicken in butter. If you are doing restaurant style us only 1-2 tbsp of butter, reserving the rest.
Add cajun seasoning to chicken while it sautes, adding the ingredients to taste, you can always add more later.
For family style, once chicken is cooked, stir in half and half or cream and cheeses. Bring to a low boil and stir until melted and creamy. Toss with pasta and serve!

For restaurant style, melt remaining butter in a medium sauce pan, add half and half or cream. Melt in cheeses, stir to combine. Toss with pasta and place chicken on top.

Broccoli and Pasta Casserole (Shalene)

2011-11-09T09:10:00.000-08:00

Ingredients:

½ box bow-tie pasta (or any you have on hand)
1 Box Chicken Stove Top Stuffing
1 can cream of chicken soup
½ cup sour cream
1 large can chicken
1 ½ cup broccoli
milk

Directions:

Prepare Stuffing according to directions. Boil Pasta till tender. Boil broccoli till tender. Mix soup, sour cream, and chicken, add enough milk to desired consistency. Toss Broccoli, pasta, and soup mixture. Pour into a casserole dish and top with stuffing. Cover and bake for 30 minutes at 350°.

2-Hour Whole Wheat Bread (Shalene)

2011-11-02T15:27:00.000-07:00

INGREDIENTS:

3 ½ cups whole wheat flour
⅓ cup gluten flour
1 Tablespoon instant yeast
2 ½ cups steaming hot tap water (as hot as you can get)
2 teaspoons salt
2 teaspoons lecithin
⅓ cup oil
⅓ cup honey or ½ cup sugar
1 ¼ Tablespoon lemon juice
2 ½ cups whole wheat flour

DIRECTIONS:

Preheat oven to 200°
Mix first three ingredients. Add Water all at once to flour and yeast mixture. Mix 1 minute. Let rest 10 minutes.
Add salt, lecithin, oil, honey or sugar, and lemon juice. Mix 1 minute.
Mix remaining wheat flour one cup at a time. Knead dough for 10 minutes.
Form 2 regular loaves in loaf pans. Turn off oven and place loaves in oven. Let rise.
When loaves have risen to double, turn oven back on and back at 350° for 30 minutes.

Lettuce Wraps (Emlyn)

2011-10-04T22:22:00.000-07:00

In a wok or large frying pan, brown ground turkey with Teriyaki sauce. Add ginger, garlic, chopped/shredded carrots, shredded coconut and finely chopped peanuts. Add Mandarin sauce to all. Serve with lettuce cups and additional Mandarin sauce for dipping.

Raspberry Cream Muffins (Emlyn)

2011-07-16T11:13:00.000-07:00

1 C raspberries (fresh or frozen)

1 C flour

1/2 C sugar

1 tsp baking powder

1 C sour cream

1/4 C canola oil

1 large egg

1 tsp vanilla extract

Preheat oven to 400 degrees. Spray or line a 12 cup muffin pan. Set washed raspberries aside. In a medium bowl, stir together flour, sugar and baking powder. In a small bowl, beat together sour cream, oil, vanilla and egg. Pour wet mixture over dry ingredients, stirring to combine with a wooden spoon. Note: dough will be very stiff. Put a little dough in the bottom of each of the muffin cups, then add the rasperries evenly divided, and the remainder of the dough evenly divided on top. Bake for 12-14 minutes or until a toothpick comes out clean. Place pan on a wire rack to cool for 5 minutes. Remove muffins from pan and continue cooling on wire rack.

Olive Garden's Venetian Apricot Chicken (Shalene)

2011-04-25T09:40:00.000-07:00

Ingredients
Apricot Sauce:
1/2 cup chicken stock (broth)
1/2 cup apricot preserves
Salt and pepper to taste

Tomato Mixture:
1/2 lb roma tomatoes, cut into 1” pieces
6 basil leaves, cut into 1/2” pieces
1 tsp garlic pepper
Salt to taste

Garlic Herb Seasoning:
3 tsp garlic pepper
1 tsp Italian seasoning

1 bunch asparagus (remove bottom inch of stems)
1/2 lb broccoli florets
1Tbsp extra-virgin olive oil
4 boneless, skinless chicken breasts
Chopped parsley to garnish

Procedures
1.COMBINE Garlic Herb Seasoning ingredients in a small mixing bowl and set aside.
2.BLEND chicken stock and apricot preserves in a sauce pan. Add salt & pepper to taste. Bring to a boil and remove from heat.
3.COMBINE tomatoes, basil, garlic pepper and salt in a separate mixing bowl and set aside.
4.BLANCH asparagus and broccoli for 1 minute in a pot of salted boiling water. Transfer immediately to ice bath to stop cooking.
5.COAT sauté pan with 1Tbsp olive oil. While keeping ingredients separated in pan, heat cooled asparagus, broccoli and tomato mixture and until hot. Do not overcook.
6.GRILL chicken until internal temperature reaches 165°F.
7.PLACE grilled chicken on a platter next to hot broccoli and asparagus. Sprinkle Garlic Herb Seasoning on broccoli. Pour tomato mixture on top of vegetables.
8.TOP chicken breasts with apricot sauce and garnish with chopped parsley.

Prep Time: 20 minutes
Cook Time: 15 minutes
Serving Size: 4

Buttercream Frosting (Emlyn)

2011-03-19T09:43:00.001-07:00

Ingredients
3 cups confectioners' sugar
1 cup butter
1 teaspoon vanilla extract
1 to 2 tablespoons whipping cream

Directions
In a standing mixer fitted with a whisk, mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes.

Add vanilla and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for spreading consistency.

Creamy Tomatillo Dressing (Emlyn)

2011-03-07T13:27:00.000-08:00

1 package Hidden Valley Buttermilk Ranch dressing mix
3/4 C Buttermilk
1 C mayo
3 tomatillos (look like green tomatos)
2 cloves garlic
1 C fresh cilantro - stems removed
1/2 tsp. cayenne pepper

blend all ingredients in blender and refrigerate.

Jerk Chicken Salad (Emlyn)

2011-03-06T14:16:00.001-08:00

for more recipes, visit my website: www.pamperedchef.biz/tinafairbourn

Ingredients:
1 tablespoon Garlic Oil or olive oil to cook with Chicken
1 tablespoon Jamaican Jerk Rub
1 pound chicken tenders grilled with rub
1 medium pineapple diced, grilled with Jamaican rub
1 red bell pepper, diced
3 green onions diced
2 heads romaine lettuce shredded
1 can (15 ounces) black beans, drained
6 slices bacon, cooked, drained and crumbled

Dressing
2 limes (1 Tbl. zest, juice both limes)
1/3 cup reduced-fat mayonnaise
2 tablespoons pineapple / APRICOT preserves(jelly)

Mandarin Orange Cake (Shalene)

2011-03-05T15:23:00.000-08:00

Cake:
2 cup all-purpose flour
2 cup white sugar
2 teaspoon baking soda
1 teaspoon salt
2 egg
2 teaspoon vanilla extract
4 cups boiled and cooled mandarin oranges

Topping:
1 ½ cup brown sugar
6 tablespoons milk
6 tablespoons butter
1 ½ cup flaked coconut
1 cup chopped walnuts

Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 x 11 cake pan.
2. Cook mandarin oranges for about 5 minutes, drain and let cool.
3. In a large bowl, mix the flour, sugar, baking soda and salt. Make a well in the center and add the egg, vanilla, mandarin oranges.
4. Pour batter into cake pan. Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the cake comes out clean.
5. While the cake is baking, prepare the sauce. In a medium saucepan, combine brown sugar, milk and butter. Bring to a boil and stir in coconut and walnuts. While still hot, pour over cake as soon as it comes out of the oven.

Easy Chocolate Pastry Puffs (Emlyn)

2011-02-15T20:20:00.001-08:00

1 can crescent rolls
1 7 oz. milk chocolate candy bar
1 egg white from small egg
1 tsp. sugar
Sliced almonds

Spray a cookie sheet with nonstick spray and unroll crescent rolls onto sheet. At base of rolls place four squares or two rectangles broken from candy bar. Roll crescent from base to point. Pinch sides to enclose chocolate. Mix egg white with sugar using fork. With pastry brush, brush mixture on sides and tops of rolls. Add almonds to top, gently pressing into pastry. Brush egg mixture again over top and sides to cover almonds. Bake at 375 degrees for 12 minutes or until lightly golden. Makes 8 fist-sized rolls.

Enchilada-zagna (Emlyn)

2011-02-15T14:35:00.001-08:00

2 to 3 cooked, boneless, skinless chicken breasts cut into small pieces
1 28 oz can or 2 15 oz cans mild red enchilada sauce
1 8 oz container sour cream
1 12 oz can evaporated milk
2 cups shredded cheddar cheese
1 4 oz can diced green chilies, undrained
1 pkg (12 tortillas) 7 inch corn tortillas

*Grease 13 x 9 inch baking dish

*Combine enchilada sauce and sour cream

*Combine evaporated milk, cheese ,and chiles in medium saucepan.
Cook over medium heat until cheese has melted and mixture is smooth.

(Will be runny)

*Spread 1 cup enchilada sauce mixture on bottom of baking dish.
* Layer: 4 tortillas

1 cup enchilada sauce mixture
1 1/2 cups chicken
1 cup cheese sauce
*Repeat layers

*Top with remaining tortillas, enchilada sauce mixture, and cheese sauce

Cover with foil. Bake at 350 degrees for 40 minutes.
Uncover. Cool 10 minutes before serving.

Strawberry Freezer Jam (Shalene)

2010-11-07T16:27:00.001-08:00

Ingredients:
3 12-oz bags frozen strawberries
1½ cups sugar
5 Ball Plastic (8 oz) Freezer Jars
1 Package Ball No Cook Freezer Jam Fruit Pectin

Directions:
Stir sugar and Pectin into a bowl until well blended. Let stand 10 minutes. Gradually Stir crushed strawberries into pectin and sugar. Stir 3 minutes longer. Ladle and store in Freezer for 1 year or in refrigerator for up to 3 weeks.

Canned Apple Pie Filling (Shalene)

2010-11-07T16:24:00.000-08:00

INGREDIENTS:
4½ cups white sugar
1 cup cornstarch
1 T + 1t. Cinnamon
½ t. nutmeg
¼ t. clove
¼ t. allspice
2 teaspoons salt
10 cups water
3 tablespoons lemon juice
6 pounds apples

DIRECTIONS:
1. in a large pan, mix sugar, cornstarch, cinnamon, nutmeg, clove, and allspice. Add salt and water and mix well. Bring to a boil and cook until thick and bubbly. Remove from heat and add lemon juice.
2. Sterilize canning jars, lids and rings by boiling them in a large pot of water.
3. Peel, core, and slice apples. Pack the sliced apples into hot canning jars, leaving a ½ inch head space.
4. Fill jars with hot syrup, and gently remove air bubbles with a rubber spatula (metal may break the jar during processing.)
5. Put lids on and process in a water bath canner for 40 minutes.
Makes 7 quarts.

Meat and Cheese Loaf (Shalene)

2010-11-07T16:21:00.000-08:00

2 pounds ground beef
1½ cup cubed Swiss or Cheddar cheese
2 eggs, beaten
1 large onion, chopped
1 large green bell pepper, chopped
2 teaspoons salt
1 teaspoon pepper
1 teaspoon celery salt
½ teaspoon paprika
1½ cups milk
1 cup bread crumbs

Combine ingredients in given order. Mix well. Press into 2 greased loaf pans and bake at 350° for about 1 ½ hours.

Steamed Carrot Pudding (Shalene)

2010-11-07T16:20:00.000-08:00

Pudding:
¼ lb butter, melted
1 cup grated potato or apple
1 cup grated carrot
1 cup bread crumbs
2 eggs
1 cup sugar
1 cup chopped raisins
1 cup currants or dates
1 cup flour
1 teaspoon cinnamon
1 teaspoon nutmeg
½ teaspoon ground cloves
½ teaspoon ground mace
1 teaspoon baking soda
½ teaspoon salt
1 cup nuts, chopped

Grate carrots and potato or apple; add to butter. Mix in sugar and eggs. Sift flour, spices, baking soda, and salt together; add to carrot mixture. Plump raisins; add raisins, dates and nuts to mixture. Steam in a double boiler 3 hours.

Sauce:
⅓ cup cornstarch
4 cups water
1 cup sugar
¼ teaspoon salt
½ teaspoon vanilla
½ teaspoon imitation rum extract

Mix cornstarch with water; add sugar and salt. Cook stirring constantly, until water clears and starts to boil. Remove from heat and add flavorings.

Stuffed Peppers (Emlyn)

2010-10-10T15:42:00.001-07:00

4 -5 peppers of any color(cut off top and clean out inside)
1-1.5 lbs raw ground beef
1/2 - 1 cup cooked rice (brown or white)
1/2 tsp salt
1 egg
1/2 cup salsa
1/2-1 chopped onion

Take prepared peppers and set aside. Mix Rest of ingredients. Place meat mix in peppers until full. Place in greased pan. Top w salsa and cook 350 for an hour uncovered. They cook better if not touching.

(I like mine w less meat and more rice so naturally I did 1 lb meat and 1 cup rice)
- Becca Fitts

Harry Potter Butterbeer (Emlyn)

2010-10-07T21:15:00.001-07:00

Ingredients:

1 cup (8 oz) club soda or cream soda
1/2 cup (4 oz) butterscotch syrup (ice cream topping)
1/2 tablespoon butter

Directions:

Measure butterscotch and butter into a 2 cup glass. Microwave on high for 1 to 1 1/2 minutes, or until syrup is bubbly and butter is completely incorporated. Stir and cool for 30 seconds, then slowly mix in club soda. Mixture will fizz quite a bit. Serve in 2 coffee mugs or small glasses.

Olive Garden's Italian Cream Soda (Emlyn)

2010-09-25T21:48:00.000-07:00

Ingredients

1 cup Olive Garden Signature Italian Syrup Flavor (Choose your favorite: Vanilla, Cherry, Orange, Raspberry, Almond, Hazelnut or Caramel)
1/2 cup Half & Half
2 1/2 cups Club Soda
Ice (as needed)
Whipped cream (if desired)

Procedures

1.MIX ingredients and serve over ice.
2.ADD a whipped cream garnish to make it more special!

Serves 4

Karen Solomon's Strawberry Jam (Emlyn)

2010-08-24T20:58:00.000-07:00

Wash, dry, stem, and slice (or chop) the berries. In a large bowl, toss them gently with the sugar and lemon juice; don’t bruise your fruit. Let them macerate for four to eight hours to release their juice. Tie up the lemon seeds in cheesecloth or an empty tea bag.

Transfer the strawberries and the lemon rinds and seeds to a very large stockpot. Bring to a boil over medium-high heat and boil for three minutes, then turn the heat to medium and simmer for 10 to 15 minutes, stirring occasionally.

Skim off the loads and loads of foam that will surface—this is best done with a large metal spoon. Remove as much of the foam as possible, as doing so will give your jam a clear, brilliant color.

Allow the jam to cool in the pot, then transfer to a wide-mouthed bowl or baking dish. Discard the lemon rinds and seeds.

Let the jam sit, uncovered, stirring occasionally, overnight. This will help the jam thicken and keep the fruit from separating from the syrup. If the jam is not to your desired thickness, allow it to sit for one more day.

Transfer the jam to jars, ensuring that the lip and threads of the jars remain clean and unsticky. You can refrigerate strawberry jam for up to four months. Want to can your jam? For that, you’ll have to read my book!

Etsy Killer Cookies (Emlyn)

2010-08-24T20:55:00.001-07:00

Killer cookies

Makes approx. 35 cookies

2 whole eggs
3/4 cup + 2 tbsp. sugar
1/8 tsp. vanilla
1/4 lb. bittersweet chocolate, melted
1/4 lb. semi-sweet chocolate, melted
2 tbsp. butter
4.5 tbsp. flour
1/4 tsp. baking powder
1/8 tsp. salt
1/2 tsp. ground espresso
1 cup chocolate chips (or chocolate chopped into small chunks)
1/2 cup chopped walnuts

Using an electric mixer fitted with a whisk attachment, beat the eggs, sugar and vanilla together until ribbons form the mixture is slightly lightened in color and texture.

Melt the bittersweet and semi-sweet chocolate together with the 2 tbsp. butter. Turn the whisk attachment back on and beat in the melted chocolate-butter mixture.

Mix all the dry ingredients together. Switch the whisk attachment out for the paddle attachment and add all dry, including the chocolate chips and walnuts, at once. Mix until just combined.

Preheat your oven to 325°F. Scoop the dough out into approximately 35 cookies and arrange on a baking tray lined with parchment paper. Bake until almost cooked through, but still a little soft in the center, roughly 15 minutes. Cool, then enjoy!

Thanks Sarah, and long live the independent food producer!

Pickled Beets (Emlyn)

2010-08-11T10:47:00.000-07:00

1 1/2 C. brown sugar
2 Tbsp. salt
2 C. cider vinegar
3 C. reserved beet juice

Wash beets. Cut tops off beets leaving 2" greens. Leave tap root on.
Boil beets in water until tender (30-45 minutes), reserve juice.
Cool beets and pop skins off.
Fill pint bottles with beets; can cut (into fourths) to fit jars if needed.
Fill bottles with reserved hot juice and process* as desired. Makes 6-7 pints.

*For best results process according to steamer canner directions.
Can also process using a water bath or open kettle method(hot beets, hot juice, hot lids). These will keep in the fridge for quite a while if you're planning to eat them right away or process them later.

Painted Butterfly Hot Dogs (Emlyn)

2010-08-05T22:09:00.000-07:00

Painted Butterfly Hot Dogs

Ingredients:

Hot Dogs
Refrigerator biscuits (like Grands or any brand)
1 egg
water
food coloring
pretzel sticks
cheese, ketchup, or mustard (for the face)
small paintbrushes

Directions:

Preheat oven to 350 degrees. Lightly spray a cookie sheet or cake pan. Give each child two biscuits and a hot dog.

Help them cut each biscuit in half, turn one half over, and place on pan as the "wings". Repeat with the other biscuit.
Lay the hot dog on top of the biscuits. Time to paint!

To make paints, put one egg and one tablespoon water in a small bowl and mix well. Pour a small amount of egg mixture in several bowls (however many colors you want) and add a drop or two of different food colorings. We went with blue, purple, and orange. One egg made plenty of paint, but if you have a big group of kids, you may want to use two.

Give each child a clean paintbrush and let them paint their "butterfly wings".

Have a great chat and enjoy some 'dinner-making family time'!

Bake at 350 for about 10 minutes, until biscuits are golden brown. Add two pretzel sticks for antannae and either ketchup/mustard/cheese/whatever you want for two eyes and mouth. Serve with a side of your favorite vegetable and dinner's ready!

Thanks to Gourmet Mom on the Go

Cafe Rio-Style Pork Barbacoa (Emlyn)

2010-06-25T14:59:00.001-07:00

1 pork loin
1 cup brown sugar
1 16 oz. jar any salsa

Place brown sugar and salsa over pork loin in Crock Pot. Cook 5-6 hours on High or 10-12 on Low.

Eat in salads, tacos or burritos!
Serve with Creamy Tomatillo Dressing

Scones (Shalene)

2010-05-15T14:04:00.000-07:00

1 Tbsp. Dry Yeast (dissolved in ¼ cup warm water)
1 cup Warm Water
⅓ cup Dry Powdered Milk
¼ cup Oil
¼ cup Sugar
1 ½ tsp. Salt
1 Egg (slightly beaten)
2 ½ cup Four
Additional Flour ( about 2 ½ cups)

Hot Oil

Sprinkle yeast over ¼ cup warm water and set aside. In a medium bowl, add 1 cup warm water, milk, oil, sugar, salt, egg, and 2 ½ cups flour. Stir well then add yeast mixture. Mix well and add additional four to make a soft dough. Knead well. Cover and let rise until double (about 1 hour). Punch down and roll ½ inch thick. Let rest 10 minutes. Cut into squares. Drop scones into hot oil and cook on both sides till brown.

Disneyland's Oatmeal Raisin Cookies (Shalene)

2010-05-15T13:48:00.000-07:00

3 ¼ cup four
1 Tbsp. Baking Powder
1 ½ tsp. Cinnamon
1 tsp. Salt
1 tsp. Baking Soda
2 ⅛ cup Shortening
1 ¾ cup Brown Sugar
1 ½ cup Sugar
3 Eggs
1 tsp. Vanilla
4 cups Oatmeal
2 ½ cups Raisins

Blend wet ingredients and beat until fluffy. Mix in dry ingredients. Fold in raisins and mix 1 minute. Roll dough into 4 dozen large balls. Place 6 balls on a lightly greased cookie sheet. Press down to ¼ inch thick and 3 inches wide. Bake 350° for 10 to 12 minutes or until brown.

Coconut Curry Chicken (Emlyn)

2010-04-12T10:08:00.001-07:00

½ lb boneless, skinless chicken breasts, cut into bite size pieces
1 Tb curry powder
¼ C canned light coconut milk
½ T canned tomato paste
1 tsp vegetable oil
1 ½ tsp minced garlic
½ small onion, chopped
¼ tsp salt

Put oil and chicken into a pan, cook on high.

When the chicken is halfway cooked mix in the tomato paste, coconut milk, curry powder, garlic, onion, and salt.

Put on lid and cook on medium until mixture bubbles and chicken is cooked.

When I made it I had put in all of the coconut milk and tomato paste to make more of a sauce. I also usually do 3 Tb of curry but I forgot to the other day. - Sarah Muller

Chocolate Caramel Oatmeal Bars (Shalene)

2010-03-16T12:31:00.000-07:00

1 box yellow cake mix 1 cup butter, softened
1 egg 2 cups quick cooking oats
1 ½ cups semisweet chocolate chips
1 cup chopped walnuts or pecans
1 cup caramel topping
3 tbps flour

Heat oven to 350. Line bottom & sides of 9x13 pan with foil. Spray with cooking spray. In large bowl beat cake mix, butter, and egg until crumbs. Stir in oats. Reserve 1 ½ cup oat mixture. Bake 14-18 minutes or until golden brown. Sprinkle chocolate chips and walnuts over hot crust. Mix caramel topping and flour. Drizzle over chocolate chips and nuts. Sprinkle reserve mixture over top. Bake 20-25 minutes.

Market Street Fruit Tart (Emlyn)

2010-02-23T14:03:00.001-08:00

Gastronomy's Fruit Tart

(Yield: One 10-inch Tart or Four 4-inch Individual Tarts*)

Tart Dough Ingredients:

1/4 cup almond paste
1/2 cup sugar
3/4 cup butter
pinch salt
3 egg yolks
1 ounce whipping cream
2 cups cake flour

Method:

Using an electric mixer on medium speed, blend all of the above ingredients until combined, but do not over-mix! Chill dough for 10 minutes.

Roll out dough on floured board to 1/4" thickness and place in a 10" fluted pie tin with a removable bottom. Bake for 25 minutes at 325 degrees, remove from oven and store in a cool, dry place.

Mock Pastry Cream Filling Ingredients:

(1) 5.1 ounce box of vanilla Jell-O pudding (disregard package directions)
2 cups heavy whipping cream
1/2 teaspoon pure almond extract
1/2 teaspoon pure vanilla

Method:

Combine by hand all of the above ingredients until mixed. Chill for one half hour.

Remove tart shell from pie tin. Fill tart shell with pastry cream and level the amount. Arrange with your choice of fruit (strawberries, raspberries, kiwi, pears, apples, etc).

Apricot Glaze Ingredients:

1/4 cup apricot jelly
1/4 cup hot water

Method:

Combine apricot jelly and hot water to make a glaze. Using a pastry brush, apply the glaze over the finished fruit tart.

*Option for individual Fruit Tarts:
Form the crust to fit your small pie tins and follow above instructions.

Market Street Clam Chowder (Emlyn)

2010-02-23T14:00:00.001-08:00

Clam Chowder-Market Street
(Serves 12)

Ingredients:

1 cup potatoes, diced ½ inch
1 cup celery, diced ½ inch
1 cup onion, diced ½ inch
1 cup green pepper, diced ½ inch
1 cup leeks, diced ½ inch
¾ cup chopped clams (canned or fresh)
¾ tablespoon coarse ground black pepper
1 ½ tablespoon salt
¾ tablespoon whole thyme
6 bay leaves
1 teaspoon Tabasco
¾ cup sherry wine (optional)
2 cups water
¾ cup clam juice (drained from canned clams or purchased separately in can)
¾ cup butter, melted
1 cup flour
2 quarts half-and-half

Method:

Combine melted butter and flour in oven-proof container and bake at 325 degrees for 30 minutes. In large saucepan, combine remaining ingredients except half-and-half. Simmer until potatoes are thoroughly cooked. Stir butter-flour mixture into chowder and stir until thick. Mixture will be slightly less thick than cookie dough. Remove chowder from heat. Stir in half-and-half until blended. Heat to serving temperature, stirring occasionally.

Serve immediately.

Chocolate Chip Cookie Pie (Emlyn)

2010-02-11T14:41:00.000-08:00

(Source: allrecipes.com)

Original Recipe Yield 1 - 9 inch pie

Ingredients

2 eggs
1/2 cup all-purpose flour
1/2 cup white sugar
1/2 cup packed brown sugar
1 cup butter, melted
1 cup semisweet chocolate chips
1 cup chopped pecans
1 (9 inch) pie shell

Directions

Preheat oven to 325 degrees F (165 degrees C).

In large mixing bowl, beat eggs until light and foamy. Add flour, sugar and brown sugar and beat until well blended. Blend in melted butter. Stir in chocolate chips and nuts. Pour into pie shell.

Bake at 325 degrees F (165 degrees C) for 1 hour. Remove from oven. Serve warm with whipped topping or ice cream.

Lemon Berry Tartlets (Emlyn)

2009-11-09T12:39:00.001-08:00

Ingredients
1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
1/4 cup lemon juice
2 teaspoons grated lemon peel
1 cup frozen creamy whipped topping
6 mini graham cracker pie crusts
1/2 cup Smucker's Orchard's Finest Northwoods Blueberry Preserves
Preparation Directions
1.
WHISK sweetened condensed milk, lemon juice and lemon peel until blended and mixture begins to thicken. Fold in whipped topping.
2.
DIVIDE evenly between the 6 small pie crusts. Press down in center with a spoon to make a depression about 1-inch deep. Refrigerate for 2 hours or until firm. Make depression again a little bit deeper. Fill each tartlet with a heaping tablespoon of preserves. Garnish with a fine twist of lemon peel.

Swiss Cheese Fondue (Emlyn)

2009-11-09T12:36:00.000-08:00

Ingredients
1 clove garlic
1 (12 oz.) can PET® Evaporated Milk
4 cups shredded Swiss cheese (1 lb.)
Pinch nutmeg
Granny Smith apples
1 French baguette bread

Preparation Directions
1.
RUB inside of fondue pot or heavy saucepan with garlic.
2.
HEAT evaporated milk over medium-low heat in medium saucepan until bubbles form around edges, but not boiling. Gradually stir in cheese. Continue to cook until cheese is melted and smooth. Stir in nutmeg. Pour into fondue pot or prepared saucepan.
3.
SERVE with apples and bread cubes for dipping.

Cookie Salad (Mom)

2009-10-09T08:21:00.001-07:00

1 large package instant vanilla pudding
2 ½ cups buttermilk
1 large tub cool-whip
2 cans mandarin oranges
1 lb strawberries, cut into wedges
(Any other fruits may be added as desired)
1 package chocolate striped cookies (broken)

Combine pudding and buttermilk. Place in fridge for about 5 minutes or until set. Fold in cool-whip, mandarin oranges, strawberries, and graham cookies.

Serve.

Homemade Granola (Emlyn)

2009-09-10T15:53:00.000-07:00

GRANOLA

Preheat oven to 250 degrees
Prepare two large sheet pans (coat with cooking spray)
Ingredients:8 cups of rolled oats (stay away from the quick oats)
2 cups of barley (time to raid the food storage)
2 cups of wheat germ
1 cup of slivered almonds
1 cup of chopped pecans
1 1/2 cups of dried cranberries
1 cup of flax seed
2 cups of honey
2 cups of olive oil
3-4 teaspoons of cinnamon

Heat the honey for about 15-30 seconds and then mix together with oil. Add honey and oil mixture to large mixing bowl. Add all the other ingredients (minus cranberries and flax seed)Stir well until everything is coated well with honey and oil. Transfer to baking sheets and bake for 60-90 minutes (or until crunchy) stirring occasionally. Add the flax seed the last 30 minutes of baking.
Cool and add dried cranberries.
This is my variation and you can really choose your dried fruit and nut/grain combination. The whole family loved this and it is mighty pretty.

Maha's Indian Rice (Emlyn)

2009-09-09T13:53:00.000-07:00

1 cup rice--long grain or basmatti
2 cups water
1 cup (or to taste) red and green pepper (or whatever color you have), chopped
green onions to taste chopped
1 cup grated fresh coconut
1 cup chopped cilantro
1/2 lime

Cook rice. Spread on plate. Squeeze lime juice over rice. Sprinkle withs alt (?sea salt). Mix in coconut and cilantro. Saute veggies. Mix into rice. She didn't really measure her veggies, etc. I'm just guessing how muchthey looked like mounded on a plate. Sometimes she browns the rice before she cooks it to make her version of fried rice. Sometimes she adds veggies with the rice in the cooker. She adds some of their Indian seasonings sometimes.

5 Minute Chocolate Mug Cake for 1 (Emlyn)

2009-07-19T11:20:00.000-07:00

4 tablespoons flour
4 tablespoons sugar
2 tablespoons cocoa
1 egg
3 tablespoons milk
3 tablespoons oil
3 tablespoons chocolate chips (optional)
A small splash of vanilla extract
1 large coffee mug (MicroSafe)

Add dry ingredients to mug, and mix well. Add the egg and mix thoroughly.
Pour in the milk and oil and mix well .
Add the chocolate chips (if using) and vanilla extract, and mix again.
Put your mug in the microwave and cook for 3 minutes at 1000 watts.
The cake will rise over the top of the mug, but don't be alarmed!
Allow to cool a little, and tip out onto a plate if desired.
EAT ! (this can serve 2 if you want to feel slightly more virtuous).

Now why is this the most dangerous cake recipe in the world? Because now we are all only 5 minutes away from chocolate cake at any time of the day or night!

Flour Tortillas (Emlyn)

2009-07-10T21:12:00.000-07:00

http://www.texasrollingpins.com/tortillarecipe.html

Ingredients:
3 cups unbleached flour
2 tsp. baking powder
1 tsp. salt
4-6 Tbsp. vegetable shortening or lard
about 1 1/4 cups warm water
Mi Abuelita Elvira Gonzalez Leal
Instructions:

Mix dry ingredients in a large bowl.

Add vegetable shortening or lard. Or use a combination of half lard, half shortening.
Use a fork or a pastry cutter to cut in the shortening or just do it the old fashioned
way and use your hands.

Next add warm water a little at a time until your dough is soft and not sticky. You do
not need very hot water.

Knead the dough for a few minutes.

Now you will pull off pieces of dough to form about 12 small dough balls. Let them
rest for at least 10 minutes, longer if you like.

This is a good time to heat up the comal. You will want to set it at medium to high
heat. If it is too hot the tortillas will cook too fast.

Now you can roll out the dough with your tortilla rolling pin or palote. It is a good
idea to dust each ball with a little flour just before you roll them out. Lay the palote
in the center of the dough ball and roll up, center and roll down. It is good to lift the
dough and turn it. Again, rolling pin in the center and roll. Roll them out fairly thin.

Lay your tortilla on the hot comal. It takes just a few seconds to cook. Flip to the other
side. When they are done it should have lots of nice brown speckles. Place them in a
towel. If you would like you can use a tortilla warmer to keep them warm longer.
They are ready to be served!

If you need any of the equipment to make flour tortillas, try our authentic tortilla kit.

It is well worth the effort to make homemade tortillas! Enjoy!

Panera's Sierra Turkey Sandwich (Emlyn)

2009-06-08T10:15:00.000-07:00

Making this famous restaurant sandwich is easy (and much cheaper!). This recipe makes enough to feed a large party.

Ingredients
2 1/2 C. heavy mayonnaise
2 Tbs. sugar
1/3 C. pureed chipotle in adobo sauce
3 medium limes, juiced
20 wedges Asiago cheese focaccia, split
5 lb. smoked turkey breast, sliced thin
2 large sweet onions, sliced very thin
1 lb. field greens, washed, dried and chilled

Directions
Blend mayonnaise, sugar, pureed chipotle and lime juice together in a medium bowl. Cover and place in refrigerator for at least 30 minutes before serving.

For Each Serving: On bottom piece of split foccacia, spread 2 Tbs. of chipotle mayonnaise. Top with 4 oz. turkey and 1 slice onion. Lightly cover with greens. Replace top of foccacia.

Yield: 20 sandwiches

Olive Garden Bruschetta (Emlyn)

2009-06-08T10:14:00.001-07:00

This Italian restaurant favorite is always a great option for an appetizer. You can make the filling ahead of time and just throw together right before guests come.

Ingredients
3 firm Roma tomatoes, finely diced (about 1 1/2 C.)
1 Tbs. minced fresh basil
2 tsp. minced garlic
1 tsp. extra virgin olive oil
1 tsp. balsamic vinegar
1/4 tsp. salt
9-10 slices ciabatta bread (or Italian bread)
1 Tbs. grated parmesan cheese
Pinch dried parsley flakes

Directions

Toss diced tomatoes with basil, garlic, olive oil, vinegar, and salt in a medium bowl. Cover and chill 1 hour. When you are ready to serve the dish, preheat oven to 450F. Combine parmesan cheese with dried parsley in a small bowl. Arrange the bread slices on a baking sheet. Sprinkle a couple pinches of the parmesan cheese mixture over each bread slice. Bake for 5 minutes or until bread is starting to crisp. Pour tomato mixture into a serving dish, and serve alongside the toasted bread slices.

Mimi's Cafe Carrot Raisin Bread (Emlyn)

2009-06-08T10:13:00.001-07:00

Dark, moist carrot bread is a Mimi's Cafe specialty. Now the tastiest carrot bread ever can be yours to create at home with a couple of grated carrots, molasses, raisins and chopped walnuts.

Ingredients
1 1/2 C. all-purpose flour
1 tsp. cinnamon
1 tsp. baking powder
1 tsp. baking soda
1 tsp. saltb
1 C. vegetable oil
1 C. plus 2 Tbs. granulated sugar
3 eggs
1/4 C. molasses
1/2 tsp. vanilla extract
1 C. shredded carrot
1 C. raisins
3/4 C. chopped walnuts

Directions
Preheat oven to 350 degrees. Combine flour, cinnamon, baking powder, baking soda, and salt in a large mixing bowl. In another bowl, combine oil, sugar, eggs, molasses, and vanilla with an electric mixer. Add shredded carrot and mix. Add raisins and walnuts and mix well by hand. Pour flour mixture into the other ingredients and stir until combined. Pour batter into two ungreased 8-inch loaf pans. Bake for 60 minutes, or until done. Makes 2 loaves.
Todd Wilbur.

KFC Cole Slaw (Emlyn)

2009-06-08T10:11:00.000-07:00

Ingredients
1 head of cabbage, shredded
1 or 2 carrots, grated
1/4 onion, grated

Dressing:
1 C. Miracle Whip Salad Dressing
1 C. sugar
1/4 C. oil
1/4 vinegar

Salt and Pepper to taste

Directions
Mix together the dressing and pour over cabbage mix. Add salt and pepper. Let it sit for a few hours before eating.

Spa Bath Salts (Emlyn)

2009-06-04T10:29:00.001-07:00

From The Spa Clubs

AT-HOME SPA TREATMENT: HERBAL BATH SALTS
¾ CUP OF BAKING SODA
¾ CUP EPSOM SALT
20 DROPS OF ESSENTIAL OILS (LAVENDER, CAMOMILLE OR TEA TREE)
¼ CUP CRUSHED FLOWER PETALS OR HERBS
MIX AND PUT UNDER RUNNING BATH WATER

Homemade Bath Salts (Emlyn)

2009-05-09T13:03:00.000-07:00

HAPPY MOTHER'S DAY!

1 Cup Epsom Salts
1/2 Cup Baby Oil, Jojoba Oil or Olive Oil
1/2 tsp. flavoring of choice: Peppermint, Vanilla, Lemon, Cinnamon and Ginger
Drop of food coloring (if desired)

Multi-Colored Crayons (Emlyn)

2009-05-09T13:02:00.000-07:00

Take your small crayon pieces and make new ones. You can make rainbow crayons or try to match colors. The prettiest are ones that have all different shades of one color. The best way is to put paper liners in muffin tins, put in the crayons and bake at 200 for about 5 minutes or until melted. Then pop into the freezer, and they will come right out of their wrappers. You can also microwave. Put crayons in something you are willing to throw away, and melt on medium until melted. It might take quite a while. Then pour into molds or muffin tinsHave fun!

Squash Soup (Emlyn)

2009-03-31T18:33:00.001-07:00

I use cooked frozen squash... It cuts out lots of prep time!

Ingredients
6 cups (about 2 large squash) seeded 2-inch wide chunks butternut squash
Melted butter, for brushing
1 tablespoon kosher salt, plus 1 teaspoon
1 teaspoon freshly ground white pepper, plus 1/2 teaspoon
3 cups chicken or vegetable stock
4 tablespoons honey
1 teaspoon minced ginger
4 ounces heavy cream
1/4 teaspoon nutmeg

Directions
Preheat the oven to 400 degrees F.
Brush the flesh of the squash with a little butter and season with 1 tablespoon salt and 1 teaspoon freshly ground white pepper. On a sheet pan lay the squash flesh side up. Roast for about 30 to 35 minutes or until the flesh is nice and soft.
Scoop the flesh from the skin into a pot and add the stock, honey, and ginger. Bring to a simmer and puree using a stick blender. Stir in the heavy cream and return to a low simmer. Season with salt, pepper, and nutmeg.

Thin Mint Parfait (Emlyn)

2009-03-07T20:30:00.001-08:00

Layer:
Chocolate Pudding
Cool Whip

Top With:
Crushed Girl Scout Thin Mint cookies

Enjoy!

Oatmeal Lace Cookies (Emlyn)

2009-02-15T19:30:00.001-08:00

1 3/4 C. Quick Oats
3/4 C. Sugar
3/4 C. Flour
1/2 tsp. Baking Powder
3/4 C. Butter, melted
1/4 C. Light Corn Syrup
1/4 C. Cream
1 1/2 C. Semisweet Chocolate Chips
3 Tbsp. Shortening

Preheat oven to 350 degrees. Line a cookie sheet with foil. In a large bowl combine oats, flour, sugar and baking powder. In another bowl combine melted butter, cream and corn syrup. Add butter mixture to oat mixture and stir until combined. Drop by rounded teaspoons 3 inches apart onto cookie sheet. Bake 10-12 minutes until bubbly and golden brown around edges. Cool on foil then carefully peel off.

In heavy small saucepan melt chocolate and shortening. Dip half of each cookie. Cool on waxed paper. Makes about 60.

Chicken Enchiladas (Emlyn)

2009-01-09T16:14:00.000-08:00

Ingredients:
1 ½ C sour cream or plain yogurt
2 cans cream of chicken soup
1 7 oz can diced green chiles
1 10 oz can mild enchilada sauce
3 C chopped or shredded cooked chicken
12 corn or flour tortillas
1 ½ C shredded cheddar cheese

Directions:
In a large bowl mix sour cream, soup, chiles, and enchilada sauce.
In a 9x13 baking pan, place 1/3 mixture in bottom of baking dish, mix 1/3 in with cooked chicken, roll meat and some cheese in each tortilla, place side-by-side in dish, and cover with remaining 1/3 of mixture. Top it off with the remaining cheese.
Cover with foil and bake at 350°F for 45 minutes or until heated through.

Beef Stroganoff (Emlyn)

2009-01-07T14:51:00.001-08:00

2 lb.s. flank or round steak (London Broil is best); cut in strips
1 onion, sliced
1 clove garlic, minced
1 can mushrooms, drained
2 C. beef broth
1 Tbsp. catsup
1 Tbsp. Worchestershire sauce
1/4 C. cooking sherry

Roux: 2 Tbsp. flour and 2 Tbsp. butter mixed together

1 C. sour cream (use low or non-fat for the light version of the recipe)

Brown meat with onions. Put in crock-pot. Add remaining ingredients (mixed together) except roux and sour cream. Cook on low about 8 hours. Add roux and mix well until thickened. Tun off heat. After a few minutes add sour cream. Serve over cooked egg noodles.

Samosas (Emlyn)

2008-12-13T12:29:00.000-08:00

SAMOSAS

For the pastry:
2 cups flour
1/2 tsp. salt
4 Tbsp. oil
4 Tbsp. water
1. For the stuffing:
4-5 medium potatoes, boiled in their jackets and allowed to cool
4 Tbsp. oil
1 medium onion, peeled and finely chopped
1 cup (175 g) shelled peas
1 Tbsp. finely grated peeled fresh ginger
1 fresh hot green chili, finely chopped
3 Tbsp. very finely chopped fresh green coriander (cilantro)
3 Tbsp. water
1 1/2 tsp. salt
1 tsp. ground coriander seeds
1 tsp. garam masala
1 tsp. ground roasted cumin seeds
1/4 tsp. cayenne pepper
2 Tbsp. lemon juice
oil for deep frying
Sift the flour and salt into a bowl. Add the 4 tablespoons on oil and rub it in with your fingers until the mixture resembles coarse breadcrumbs. Slowly add about 4 tablespoons water -- or a tiny bit more -- and gather the dough into a stiff ball.

Empty the ball out on to clean work surface. Knead the dough for about 10 minutes or until it is smooth. Make a ball. Rub the ball with about 1/4 teaspoon oil and slip it into a plastic bag. Set aside for 30 minutes or longer.

Make the stuffing. Peel the potatoes and cut them into 1/4 inch dice. Heat 4 tablespoons oil in a large frying pan over a medium flame. When hot, put in the onion. Stir and fry until brown at the edges. Add the peas, ginger, green chili, fresh coriander (cilantro), and 3 tablespoons water. Cover, lower heat and simmer until peas are cooked. Stir every now and then and add a little more water if the frying pan seems to dry out.

Add the diced potatoes, salt, coriander seeds, garam masala, roasted cumin, cayenne, and lemon juice. Stir to mix. Cook on low heat for 3-4 minutes, stirring gently as you do so. Check balance of salt and lemon juice. You may want more of both. Turn off the heat and allow the mixture to cool.

Knead the pastry dough again and divide it into eight balls. Keep 7 covered while you work with the eight. Roll this ball out into a 7 inch (18 cm) round. Cut it into half with a sharp, pointed knife. Pick up one half and form a cone, making a 1/4 inch wide (5 mm), overlapping seam. Glue this seam together with a little water. Fill the cone with about 2 1/2 tablespoons of the potato mixture. Close the top of the cone by sticking the open edges together with a little water. Again, your seam should be about 1/4 inch (5 mm) wide. Press the top seam down with the prongs of a fork or flute it with your fingers. Make 7 more samosas.

Heat about 1 1/2 to 2 inches (4-5 cm) of oil for deep frying over a medium-low flame. You may use a small, deep, frying pan for this or an Indian wok. When the oil is medium hot, put in as many samosas as the pan will hold in a single layer. Fry slowly, turning the samosas frequently until they are golden brown and crisp. Drain on paper towel and serve hot, warm, or at room temperature.

Chicken Tikka Masala (Emlyn)

2008-12-13T12:28:00.001-08:00

Chicken Tikka Masala

Marinade
2 Cups plain yogurt
3 cloves garlic, minced
1 inch piece ginger, minced
1-2 tsp. Garam Masala
1-2 tsp. Cayenne (more or less for heat)
salt and pepper to taste
2 tbsp. vegetable oil

Marinate one pound of chicken cut up in bite-sized pieces for 1 hour to over night. Once done marinating, grill chicken pieces until cooked through (The recipe says to cook them on skewers on the bbq. I do this step on the George Foreman grill, but I should warn you, there's a lot of run-off). Set aside.

Tikka Masala Sauce
3 cloves garlic, minced
1 inch piece ginger, minced
1 medium/large onion, diced
32 oz (the big one) can tomato sauce
2 tsp. garam masala
1-2 tsp. Cayenne (more or less for heat)
1 tsp. cumin
salt and pepper to taste
1 cup cream
fresh cilantro for garnish

In a large sauce pan sauté garlic, ginger and onion in a little oil until onion is softened. Add tomato sauce and seasonings, simmer for 10 minutes. Add cooked chicken and cream, simmer one minute. Serve over rice with cilantro garnish. Tasty!

Warning: Your house will smell like Indian food for a couple days, but it's totally worth it, and nothing a little air freshener and some open windows can't fix!

Meatloaf Cupcakes with Mashed Potato Frosting (Emlyn)

2008-11-26T20:14:00.000-08:00

From http://finefuriouslife.com/

Meatloaf Cupcakes with Mashed Potato Frosting–Makes 12

INGREDIENTS
For the “cupcake”:1/3 lb. ground veal1/3 lb. ground chuck1/3 lb. ground pork1 small carrot, roughly chopped1 small onion, roughly diced2 stalks celery, roughly diced3/4 cup breadcrumbs1/3 cup milk1/4 cup chopped parsley1/4 cup shredded parmesan2 eggsSalt and pepper
For the “frosting”:7.2oz box instant mashed potatoesMilk, per package instructionsButter, per package instructionsBeet juice from canned beets
To garnish:Green pepper, very finely diced

METHOD
For the “cupcake”:Preheat oven to 350F.
Soak the breadcrumbs in the milk and set aside.
Sweat the vegetables in olive oil until softened. Transfer to a deep bowl and use an immersion blender to puree; alternatively, puree in food processor.
Mix the three meats, eggs, breadcrumbs, parmesan, parsley and vegetable puree in a large bowl until an even consistency is reached.
Place meat mixture in greased muffin tins and bake until brown and shrunken away from the sides, about 20-25 minutes. Remove from tin and cool on rack.

For the “frosting”:Prepare one sachet of instant mashed potatoes according to package instructions. To prepare the other, substitute beet juice from canned beets for the water called for in the instructions. Allow to cool.
Transfer each batch of mashed potato into a separate pastry bag (or Ziploc bag with a snipped-off corner) with your favourite pastry tip. Pipe onto cupcakes and decorate with diced green pepper.

Reheat in oven or microwave before serving.

Taco Soup (Emlyn)

2008-11-26T19:42:00.000-08:00

1 pound hamburger
1 packet Taco Seasoning
1 quart home-bottled tomatoes (undrained)
1 can kernel corn (undrained)
1 can black beans, drained and rinsed
1 can kidney beans, drained and rinsed

cheese, sour cream, guacamole, tortilla chips

Brown hamburger in large pot. Drain grease and stir in taco seasoning. Add tomatoes, corn, black beans and kidney beans. Serve warm with cheese, sour cream, guacamole and tortilla chips. This recipe makes enough for 4-6 people with some leftovers. Water can be added if you need more servings or like a thinner consistency.

Ice Cream Cake (Ronnett)

2008-11-26T07:17:00.000-08:00

Ingredients
18 ice cream sandwiches
whip cream
chocolate syrup
caramel syrup
Butterfinger

Directions
1. In a 9X13 pan (normal cake pan) lay 9 ice cream sandwiches
2. Add a layer of whip cream
3. Drizzle with chocolate and caramel syrups
4. Repeat layers (#s 1-3)
5. Sprinkle with Butterfinger.
6. Freeze until ready to eat.

No Grow Sweet Pumpkins (Emlyn)

2008-11-23T21:05:00.000-08:00

30 chocolate cream sandwich cookies (Oreos)
6 oz. cream cheese
6 oz. white almond bark
1 tsp. shortening
Green food coloring
Orange food coloring

Grind cookies ina food processor until fine crumbs. Add cream cheese and mix into smooth batter. Form into round balls and place on baking sheet covered with waxed paper. Melt chocolate and shortening in microwave. Take out a teaspoonfull of chocolate and add green food coloring for stems. Add orange food coloring to the rest of the melted chocolate. Pour melted chocolate over each ball. Add "stems." Freeze until ready to serve. Makes 20 pumpkins.

From Abigail Mueller

Old Witches Magic Pumpkin Cake (Emlyn)

2008-11-23T21:02:00.000-08:00

Beat together:
3 eggs
1 lb. canned pumpkin
3/4 cup oil
1/2 cup water
Add:
2 1/2 cups flour
1 1/2 tsp. baking soda
2 1/4 cups sugar
3/4 tsp. cinnamon
1 cup raisins

Bake in greased and floured bundt pan at 350 degrees for 60-75 minutes.
Let cool, then frost.

Frosting:
4 oz. cream cheese
3 tablespoons softened margarine
1 3/4 cup powdered sugar
1 tsp. vanilla

From Jessica Williams

Super Yummy BBQ Chicken Sandwiches (Emlyn)

2008-11-19T11:29:00.000-08:00

boneless, skinless chicken breasts
1 1/2 cups tomato ketchup
3 tablespoons brown sugar
1 tablespoon Worcestershire sauce
1 tablespoon soy sauce
1 tablespoon cider vinegar
1 teaspoon ground red hot pepper flakes, or to taste
1/2 teaspoon garlic powder

Throw everything in a crock pot and cook on low for 3-4 hours or highfor 2-3 hours. Shred the chicken with a fork and let it simmer in thecrock pot for another 15 mins. Serve warm on hamburger buns for agreat sandwich that is sure to please anyone.
From Laura Crist

Tuna Noodle Casserole (Emlyn)

2008-11-19T11:27:00.000-08:00

6oz (3 cup) noodles>
1 can 6.5oz tuna>
1/2 cup mayo>
1 can 10.5 oz cream of celery soup>
1/2 cup milk>
4 oz shredded cheddar cheese>
Crushed Ritz crackers>

Cook noodles and drain. Combine noodles with tuna and mayo. Heat soup and milk- then add cheese and stir in until it melts. Add to noodle mixture. Put everything into a 2 quart casserole and top with crushed Ritz crackers. Bake uncovered at 425 degrees for 20 minutes. Makes 6 servings.
From: Katie Clark

Pasta Al Forno (Emlyn)

2008-11-19T11:26:00.000-08:00

Pasta Al Forno
1 tbs olive oil
1 red/yellow pepper diced
1 package spinach
1 pkg pasta uncooked
8 oz fresh mozzarella cheese (cut in 1/4 in cubes)
1 jar sausage spaghetti sauce (any kind will do)
3 1/2 c water
1/4 c bread crumbs

preheat oven to 400 degrees
1- heat oil and sautee peppers
2-add spinach and stir on low until wilted
3-in 9 x13 dish combine veggies with pasta sauce, cheese and water. pasta should be covered by liquid.
4- cover with foil and bake for 45-50 min
5- sprinkle with bread crumbs
From: Jasmine VanWagenen

Hasty Half-Hour Pudding (Mom)

2008-11-15T08:31:00.000-08:00

Ingredients:
1 ½ cups flour
¾ cup sugar
1 ½ cup raisins
3 tsp baking powder
¾ cup milk

Directions:
Mix above ingredients and pour into a 13 x 9” greased cake pan.

Top with:
1 ½ cups brown sugar
3 cups boiling water
2 Tbsp butter

Bake at 350° for 30 minutes.

Easy Icebox Rolls (Emlyn)

2008-11-09T20:01:00.001-08:00

Easy Icebox Rolls
(Ann Dibb, via Bea Redden, 1978)

1 package (1 T.) yeast
¼ c. warm water
1 c. milk
1 stick butter or margarine
1 t. salt
3 eggs, beaten
½ c. sugar
4 ½ c. flour

Dissolve yeast in warm water. (I add about a T. of extra sugar to the dissolved mix.)
Melt the butter in a saucepan over low heat. Add milk, salt, and sugar. Stir until the sugar is dissolved. Cool to lukewarm (if milk is too hot when added to yeast, it will kill the yeast).
In a mixing bowl, add beaten eggs and then the dissolved yeast. Mix.
Add 2 ½ c. flour; blend well. Add remaining flour, 1 c. at a time; mix well after each addition.
Place dough in a greased mixing bowl and cover. Let dough rise until it doubles in size. Punch down, cover. Put dough in refrigerator until it doubles in size. Punch down again and replace cover until you are ready to use the dough. It will keep well for several days.
Bake at 375 degrees for 12 minutes (until rolls are very light brown).
Remove rolls from the oven and brush each roll with melted butter.

The dough is pretty wet and sticky when you let it rise the first time. (When I take it out of the bowl, I have a lot of flour on my hands and on my pastry cloth and rolling pin. I knead it just a bit.) Divide dough in two parts. Knead the one section, roll it out about a half inch thick, and cut it with a two- to three-inch circular cutter. Lift a circle in your hand, brush it with butter, crease it with a knife, fold it over (this is Parkerhouse roll style), and place it on a cookie sheet to rise. Bake.

I’ve seldom done the icebox thing. I mix it, let it rise about two hrs., knead it a little, prepare the rolls, and let them rise again (about two hrs.) I think that one of the secrets is to handle the dough as little as possible and use just enough flour to handle—not too much. I got this recipe out of a ward cookbook many years ago. Then I just made it multiple times in order to practice making it and perfecting my handling of it.

Candy Easter Eggs (Ronnett)

2008-11-07T03:48:00.000-08:00

Maple Nut

Ingredients:
2 lbs Powdered Sugar (6 cups)
1/2 lbs. margarine (mix like pie crust)
2 Tablespoons evaporated milk (use more as needed)
1 Tablespoon Maple flavoring
1/2 cup broken nuts

Directions:
Cream all ingredients together except nuts until thoroughly blended and creamy add nuts and mold egg weigh 6 oz Dip in melted chocolate (cookettes) chips adding wax to get proper consistency.

Vanilla Nut

2 lbs Powdered Sugar (6 cups)
1/2 lbs. margarine (mix like pie crust)
2 Tablespoons evaporated milk (use more as needed)
2 Tablespoon Vanilla flavoring (real vanilla would do better)
1/2 cup broken nuts
Cream all ingredients together except nuts until thoroughly blended and creamy add nuts and mold egg weigh 6 oz Dip in melted chocolate (cookettes) chips adding wax to get proper consistancy.

Chocolate Nut

2 lbs Powdered Sugar (6 cups)
1/2 lbs. margarine (mix like pie crust)
2 Tablespoons evaporated milk (use more as needed)
1 capful vanilla flavoring 1/2 Tablespoon Coco
1/2 cup broken nuts

Cream all ingredients together except nuts until thoroughly blended and creamy add nuts and mold egg weigh 6 oz Dip in melted chocolate (cookettes) chips adding wax to get proper consistancy.

Cherry Nut

2 lbs Powdered Sugar (6 cups)
1/2 lbs. margarine (mix like pie crust)
2 Tablespoons evaporated milk (use more as needed)
1 Teaspoon flavoring (might use juice from Maraschino cherries)
2 Tablespoons Maraschino cherries cut up
? 1/2 Teaspoon oil?
1/2 cup broken nuts

Cream all ingredients together except nuts until thoroughly blended and creamy add nuts and mold egg weigh 6 oz Dip in melted chocolate (cookettes) chips adding wax to get proper consistancy.

Peanut Butter

2 lbs Powdered Sugar (6 cups)
1/2 lbs. margarine (mix like pie crust)
2 Tablespoons evaporated milk (use more as needed)
1 capful Vanilla flavoring
1 or 1 1/2 cups Peanut Butter (Creamy or Crunchy)
Cream all ingredients together except nuts until thoroughly blended and creamy add nuts and mold egg weigh 6 oz Dip in melted chocolate (cookettes) chips adding wax to get proper consistancy.

HELPFUL HINTS
Put on foil, then paper towels in boxes before you put the base egg in box, this helps soak up moisture so eggs won't fall apart while dipping 9 1/2c. nuts in 1 lb. 24 T. milk per can 6 C Chocolate chips to 1 box(sq) of paro wax 4 boxes paro wax to 30 lb box C Chips ( it's more than enough) Let eggs sit a couple of days until dry enough to dip Flowers on top of eggs tell the flavor of egg.

Purple maple
Blue Vanilla
Yellow Chocolate
Orange Peanut Butter
Pink Cherry

Hot Caramel Apple Cider Drinks (Ronnett)

2008-11-07T03:47:00.001-08:00

Ingredients:
1 Gallon Apple Cider
4 Cinnamon Sticks
8 Ounces (1 cup) Caramel Syrup
Reddi Whip whipped topping
Caramel sauce in squeeze bottle (can use same caramel syrup as above)

Directions:
1. Heat cider and cinnamon sticks together. Add Caramel Syrup and stir to combine. 2. Top each portion with Reddit Whip and a drizzle of caramel sauce.
Number Of Servings:8 Portions

Chicken N Biscuit (Ronnett)

2008-11-07T03:43:00.000-08:00

Ingredients:
8 oz. cream cheese
8 oz. sour cream
2 cups of shredded chicken
2 pkg of 8 cresant rolls
Italian Seasoning
Garlic Salt
Onera Seasoning (meat seasoning find by the meat department) Basil Parsley Flakes Your favorite seasonings

Directions:
Boil chicken and shred (I usually just pull apart using two forks). Mix sour cream and cream cheese. Add chicken and mix well. Add seasonings to taste. You can use any seasonings you like. I listed the ones I use, but you can use anything. Mix well. Put spoonful of mix into center of crescent roll and wrap roll around. Bake this at whatever the crescent roll requires. This makes approximately 16 servings.

Experimental Sunday Roast (Emlyn)

2008-11-03T08:39:00.003-08:00

Don't have any dry onion soup mix? This turned out really good!

Roast

1 cube beef bullion with 2 cups water, then just a bunch of onion salt, garlic salt, a bay leaf, and some oregano and basil

Cook in crock-pot on low 8 hours or high 4 hours.

Oven Roasted Autumn Vegetables (Shalene)

2008-11-03T07:29:00.000-08:00

Ingredients:
1 ½ lbs. yams or sweet potatoes, peeled and cut into 1” pieces
1 ½ - 2 lbs. banana squash, peeled and cut into 1” pieces
1 lb. brussel sprouts, peeled, cut in halves
2 carrots, peeled and cut into ½” pieces
1 red onion, peeled and thinly sliced
2 parsnips, peeled and cut into ½” pieces
1 small head cauliflower, cored and cut into flowerettes
4 cloves garlic, smashed
1 tsp. dried thyme
about ¼ cup olive oil
1 T. salt
1 tsp. ground black pepper
½ cup chopped fresh Italian parsley

Directions:
In a bowl, combine the cut vegetables, garlic, thyme, olive oil, salt, and pepper. Toss well. Pour onto baking sheet (11” x 15”) lined with parchment (for easy clean-up) and roast in preheated 375 F. oven for 20-25 minutes until vegetables are tender. Serve warmed with Italian parsley sprinkled on top. Serve 8-10.

NOTE: For easy preparation, cut all the vegetables the day before serving, and store in individual zip-lock bags until ready to use.
Marguerite Henderson www.ksl.com

Shalene’s Chocolate Chip Cookies (Shalene)

2008-11-02T22:00:00.000-08:00

Ingredients:
½ cup shortening
½ cup butter
1 ½ cup brown sugar
½ tsp baking soda
¼ tsp salt
2 eggs
1 tsp vanilla
2 ½ cups flour
1 ½ cups semisweet chocolate chips

Directions:
Beat shortening, butter and brown sugar until creamy. Add salt and baking soda until combined. Beat in eggs and vanilla. Add flour (dough hooks work well to incorporate all flour.) Stir in chocolate chips. Bake at 375° for 8 to 10 minutes.

The Real Neiman Marcus Cookie Recipe (Shalene)

2008-11-02T21:58:00.000-08:00

An urban myth is a modern folk tale, its origins unknown, its believability enhancedsimply by the frequency with which it is repeated. Our signature chocolate chip cookieis the subject of one such myth. If you haven't heard the story, we won't perpetuate ithere. If you have, the recipe below should serve to refute it. Copy it, print it out, pass it along to friends and family. It's a terrific recipe. And it's absolutely free.

Ingredients:
½ cup (1 stick) butter, softened
1 cup light brown sugar
3 tablespoons granulated sugar
1 large egg
2 teaspoons vanilla extract
1 ¾ cups all purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 ½ teaspoons instant espresso coffee powder
1 ½ cups semi-sweet chocolate chips Directions

Directions:

1. Preheat oven to 300 degrees. Cream the butter with the sugars using an electric mixer on medium speed until fluffy (approximately 30 seconds)
2. Beat in the egg and the vanilla extract for another 30 seconds.
3. In a mixing bowl, sift together the dry ingredients and beat into the butter mixture at low speed for about 15 seconds. Stir in the espresso coffee powder and chocolate chips.
4. Using a 1 ounce scoop or a 2 tablespoon measure, drop cookie dough onto a greased cookie sheet about 3 inches apart. Gently press down on the dough with the back of a spoon to spread out into a 2 inch circle. Bake for about 20 minutes or until nicely browned around the edges. Bake a little longer for a crispier cookie.
Yield: 2 dozen cookies

http://www.neimanmarcus.com/store/service/nm_cookie_recipe.jhtml

(I omit the coffee when I use this recipe.)

Amish Apple Cobbler (Shalene)

2008-11-02T21:55:00.000-08:00

Ingredients:
8 baking apples (bite size bits)
⅔ cup sugar
2 Tablespoons flour
1 Tablespoon cinnamon
½ Tablespoon nutmeg
6 Tablespoons butter

Directions:
Place apples in 2-3 quart baking dish. Mix sugar, flour, cinnamon, and nutmeg together. Sprinkle over apples. Dot with butter.

Topping:
1 cup flour
2 Tablespoons sugar
½ teaspoon salt
1 ½ teaspoon baking powder
⅓ cup shortening
3 Tablespoons milk
1 egg

Sift dry ingredients together and mix in milk and egg. Pour over top of apples. Bake at 350° for 35-45 minutes.

Chicken Piccata (Mom)

2008-11-02T21:53:00.000-08:00

Ingredients:
4 chicken breast halves, boned, skinned
1 egg
3 Tbsp lemon juice, divided
¼ cup flour
⅛ tsp garlic powder
⅛ tsp paprika
¼ cup butter
2 tsp chicken bouillon
½ cup boiling water

Directions:
Beat egg with 1 Tbsp lemon juice. Combine flour, garlic powder, and paprika. Dip chicken in egg then in four mixture. Brown chicken in a large skillet with ¼ cup butter. Dissolve bouillon in water add lemon juice. Add liquid to skillet. Cover and simmer 20 minutes or until tender. Garnish as desired.

Quick Biscuit Mix (Shalene)

2008-11-02T21:44:00.002-08:00

Ingredients:
9 cups all purpose flour
3 Tablespoons baking powder
1 Tablespoon salt
¼ cup sugar
2 cups shortening

Directions:
Combine dry ingredients. Cut in shortening with a pastry knife until the mixture resembles cornmeal. Store mixture tightly covered at room temperature. Use like bisquick.

Toffee Banana Tatin (Shalene)

2008-11-02T21:44:00.001-08:00

Toffee:
2 cans sweetened condensed milk

Cover cake pan with aluminum foil and place in a larger pan with 1” water. Steam sweetened condensed milk for 1 ½ hour at 350°

Graham Cracker Crust:
1 cup finely ground graham crackers
¼ cup softened butter, NOT melted
3 Tablespoons powdered sugar

Stir together crust ingredients and press onto bottom and 1 inch up side of a pie pan.

Whipped Cream:
1 ½ cup whipping cream
⅓ cup powdered sugar
1 teaspoon vanilla
1 packet sugar substitute

Whip cream until stiff. Add powdered sugar, vanilla, and sugar substitute. (Sugar substitute will help the whipped cream hold its form.)

Layer ½ of the toffee on the graham cracker crust. Slice three medium bananas onto toffee. Pour remaining toffee on top. Finish layering whipped cream over all. Garnish with a few banana slices.

Sloppy Joes (Shalene)

2008-11-02T21:37:00.000-08:00

Ingredients:
1 lb ground beef
1 tablespoon minced onion flakes
½ teaspoon minced garlic
1 teaspoon dried green and red pepper flakes
1 teaspoon salt
¼ teaspoon celery salt
¼ teaspoon dry mustard
¼ teaspoon chili powder
1 cup water
1 6-oz tomato paste

Directions:
Brown ground beef in a medium skillet over medium-high heat. Drain excess grease. Add onion, garlic, pepper flakes, salt, celery salt, mustard, and chili powder. Add water and tomato paste. Bring to a boil. Reduce heat and simmer 10 minutes, stirring occasionally.

Porcupine Meat Balls (Shalene)

2008-11-02T21:26:00.001-08:00

Ingredients:
1 lb hamburger
2 Tbsp chopped onion
½ cup rice
1 tsp salt
½ tsp celery salt
1 Tbsp Worcestershire sauce
¼ tsp garlic salt
Milk
2 cups tomato sauce or tomato soup

Directions:
Combine everything except milk and tomato sauce. Form hamburger mixture into 2” balls. Place in skillet. Cover with tomato sauce or soup thinned with milk. Bring to a boil; cover and simmer until rice is done, about 30 minutes.

Pumpkin Pie Bars (Emlyn)

2008-11-02T21:26:00.000-08:00

What You Need
1-1/3 cups flour
3/4 cup granulated sugar, divided
1/2 cup packed brown sugar
3/4 cup (1-1/2 sticks) cold butter or margarine
1 cup old-fashioned or quick-cooking oats, uncooked
1/2 cup chopped PLANTERS Pecans
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
3 eggs
1 can (15 oz.) pumpkin
1 Tbsp. pumpkin pie spice
Make It
Heat oven to 350°F. Line 13x9-inch pan with foil, with ends of foil extending over sides; grease foil. Mix flour, 1/4 granulated sugar and brown sugar in medium bowl; cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in oats and nuts.
Reserve 1 cup oat mixture; press remaining onto bottom of prepared pan. Bake 15 min. Beat cream cheese, remaining sugar, eggs, pumpkin and spice with mixer until well blended. Pour over crust; sprinkle with reserved crumb mixture.
Bake 25 min.; cool 10 min. Use foil to transfer dessert from pan to wire rack; cool completely.

Meat and Cheese Loaf (Shalene)

2008-11-02T21:24:00.000-08:00

Ingredients:
2 pounds ground beef
1 ½ cup cubed Swiss or Cheddar cheese
2 eggs, beaten
1 large onion, chopped
1 large green bell pepper, chopped
2 teaspoons salt
1 teaspoon pepper
1 teaspoon celery salt
½ teaspoon paprika
1 ½ cups milk
1 cup bread crumbs

Directions:
Combine ingredients in given order. Mix well. Press into 2 greased loaf pans and bake at 350° for about 1 hour.

Fluffy Cheese Cake (Shalene)

2008-11-02T21:22:00.000-08:00

Ingredients:
15 large graham crackers, crushed
½ cup melted butter
¼ cup powdered sugar
1 small package lemon Jello
1 cup hot water
½ cup cool water
8 ounce cream cheese, softened
¾ cup sugar
1(12 ounce) can evaporated milk, chilled

Directions:
Combine crumbs, butter and powdered sugar. Press into a 9x13” cake pan. Dissolve Jello in hot water; add cool water. Let the Jello mixture become syrupy. Mix cream cheese and sugar. In a separate bowl whip chilled evaporated milk until light and fluffy. Combine Jello, cream cheese mixture, and evaporated milk. Pour over crust. Chill overnight.

Fantasy Fudge (Shalene)

2008-11-02T21:20:00.000-08:00

Ingredients:
3 c. sugar
¾ c. butter
⅔ c. (5 ⅓ fl. oz. can) evaporated milk
1 (12 oz.) pkg. semi-sweet chocolate pieces
2 c. Kraft marshmallow creme
1 c. chopped nuts
1 tsp. vanilla

Directions:
Combine sugar, butter and milk in heavy 2 ½ quart saucepan; bring to a full rolling boil, stirring constantly. Continue boiling 5 minutes over medium heat until candy thermometer reaches 234° F, stirring constantly to prevent scorching. Remove from heat; stir in chocolate pieces until melted. Add marshmallow creme, nuts and vanilla; beat until well blended. Pour into greased 13 x 9 inch pan. Cool at room temperature; cut into squares. Makes approximately 3 pounds.
Double recipe: Use this full 13 ounce jar of Kraft marshmallow creme, doubling all ingredients. Prepare fudge as directed, using 5-quart Dutch oven. Pour fudge into 2 greased 13 x 9 inch pans. Makes approximately 6 pounds.

Curried Wild Rice and Pork (Shalene)

2008-11-02T21:19:00.000-08:00

Rice:
2 ½ cups water
1 cup wild rice
3 teaspoons curry powder
1 teaspoon salt

Combine all ingredients and cook until rice is tender

Pork:
½ lb pork cuts
1 Tablespoon oil
¼ teaspoon black pepper
1 large green onion
1 can mandarin oranges (juice reserved for 1 cup liquid)
1 Tablespoon cornstarch
8 oz sugar peas

Directions:
Cook pork with oil, salt, and pepper for about 8 minutes. Place remaining ingredients including the rice into a skillet and heat through.

Creamy Banana Pudding (Shalene)

2008-11-02T21:15:00.002-08:00

Ingredients:
1 (14-oz) can sweetened condensed milk (NOT evaporated milk)
1 ½ cups cold water
1 (4-serving size) package instant vanilla or banana pudding mix
2 cups (1 pint) whipping cream, whipped
1 package vanilla wafers
3-4 medium bananas, sliced

Directions:
In large bowl, combine sweetened condensed milk, water, and pudding. Beat well. Chill 5 minutes. Fold in whipped cream. Place a layer of vanilla wafers into 2 ½ - quart serving bowl. Continue by layering pudding, wafers, and bananas. About 3 layers.
End with pudding. Chill thoroughly. (I like a little crunch to my wafers, but Brian likes them soft.) Add a few crushed wafers to the top to garnish.

Chocolate Pudding Dessert "Chocolate Salad" (Shalene)

2008-11-02T21:15:00.001-08:00

Ingredients:
2 cups flour
4 tsp baking powder
½ tsp salt
1 ½ cup sugar
¼ cup cocoa
1 cup milk
¼ cup oil

Directions:
Sift flour, baking powder, salt, sugar, and cocoa in a bowl. Stir in milk and oil. Spread in a 13 x 9” cake pan.

2 cups brown sugar
½ cup cocoa

Mix brown sugar and cocoa and sprinkle over cake.

3 ½ cups hot water

Pour hot water over all. Bake at 350° for 45 minutes.

Chicken with Lemon-Basil Sauce (Shalene)

2008-11-02T21:14:00.001-08:00

Ingredients:
3 tablespoons olive oil
4 skinless boneless chicken breast halves
3 tablespoons fresh lemon juice
4 garlic cloves, chopped
1 teaspoon (packed) grated lemon peel
1 cup canned low-salt chicken broth
1/2 cup chopped fresh basil or
1 tablespoon dried

Directions:
Heat olive oil in heavy large skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken to skillet and sauté until brown and cooked through, about 5 minutes Per side. Transfer chicken to platter; tent with foil.
Add lemon juice, garlic and lemon peel to same skillet. Stir over medium-high heat until fragrant, about 30 seconds. Add chicken broth; boil until reduced to sauce consistency, about 8 minutes. Mix basil into sauce. Season to taste with salt and pepper.

Spoon sauce over chicken and serve.

Makes 4 servings.

Cheeseburger Rice (Shalene)

2008-11-02T21:13:00.001-08:00

Ingredients:
1 lb lean ground beef
½ small onion, chopped
1 teaspoon garlic salt
1 ¾ cups water
⅔ cup ketchup
1 Tablespoon mustard
2 cups uncooked MINUTE White Rice
1 cup shredded cheddar cheese

Directions:
Brown ground beef in large skillet with onion and garlic salt; drain.
Add water, ketchup and mustard. Bring to a boil. Stir in 2 cups uncooked Minute rice.
Cover; cook on low heat 5 minutes. Sprinkle with 1 cup shredded cheddar cheese cover until cheese is melted.

Blondies (Shalene)

2008-11-02T21:07:00.000-08:00

Ingredients:
2 eggs
¾ cup brown sugar
¾ cup white sugar
⅓ cup oil
1 teaspoon vanilla
1 ½ cups flour
1 ½ teaspoon baking powder
1 teaspoon salt

Directions:
Mix well with beaters. Spread in a 9x13” pan. Bake at 350° for 20-30 minutes. Do not over-bake.

Bread Sticks (Shalene)

2008-11-02T20:58:00.000-08:00

Ingredients:
1 Tbsp yeast
1 ¾ cups warm water
2 Tbsp sugar
½ tsp salt
4 cup flour
1 stick butter

Directions:
Dissolve yeast in warm water with 1 Tbsp sugar. Combine the remaining sugar, with the salt, and flour. Add yeast and water to flour. Knead for 3 minutes. Let rest for 10 minutes.

Melt butter and pour just enough on 13 X 9 cookie sheet to cover the bottom. Roll dough into a rectangle to fit in cookie sheet. Transfer dough to cookie sheet and with a pizza cutter cut in half long ways then into about 1” strips.

Pour remaining butter onto dough and sprinkle with parmesan cheese and/or garlic salt. Let rise 10 minutes and bake at 375° for 20 minutes or until golden brown.

Mississippi Mud Cake (Shalene)

2008-11-02T20:50:00.000-08:00

Ingredients:
2 cups sugar
⅓ cup cocoa
2 sticks margarine or butter
3 eggs
1 ½ cups flour
1 ½ cups coconut
1 ½ cups chopped walnuts
¼ cup buttermilk
1 tsp vanilla
1 (7 oz) jar marshmallow crème

Directions:
Cream sugar, coca, and margarine. Add eggs and vanilla. Mix well. Add flour, coconut, nuts, and buttermilk. Bake in a 13 x 9” greased cake pan at 350° for 40 minutes. Spread marshmallow crème on warm cake. Let cool and add frosting.

Frosting:

½ bag powdered sugar
½ cup evaporated milk
½ cup cocoa
1 tsp vanilla

Mix well.

Parmesan Potato Soup (Shalene)

2008-11-02T20:41:00.000-08:00

Ingredients:
4 med baking potatoes (about 2 lbs)
¾ cup chopped onion
½ cup butter
½ - 1 cup all-purpose flour
½ teaspoon dried basil
½ teaspoon seasoned salt
¼ teaspoon celery salt
¼ teaspoon garlic powder
¼ teaspoon onion salt
¼ teaspoon pepper
¼ teaspoon rubbed sage
¼ teaspoon dried thyme
4 ½ cups chicken broth
6 cups milk
¾ to 1 cup grated Parmesan Cheese
10 bacon strips, cooked and crumbled

Directions:
In a large Dutch oven or soup kettle over medium heat, sauté onion in butter until tender. Stir in seasonings. Gradually add broth, Stirring consistently.
Peel and cube potatoes add to broth mixture and simmer until potatoes are tender.
Add milk and cheese.
Mix flour with a little water. Add a little hot soup to keep flour from clumping and stir into soup for desired consistency; heat through.
Stir in bacon.

Lemon Pie (Shalene)

2008-11-02T20:37:00.000-08:00

Ingredients:
1 cup sugar
3 ½ Tbsp cornstarch
3 egg yolks
3 ½ Tbsp fresh lemon juice
Grated rind of ½ lemon (about 1 Tbsp)
1 ¼ cup hot water

Directions:
Cook until thick, stirring constantly to prevent scorching. Cool.

When filling is cool, whip 3 egg whites stiff. Add half to the filling. To the remaining egg whites add:
1/8 tsp cream of tarter
1 Tbsp sugar

Fill baked pie shell with lemon filling and cover with meringue. Bake at 350° for 10 min or until meringue is toasted.

Perfect Pie Crust (Shalene)

2008-11-02T20:35:00.000-08:00

Ingredients:
¾ cup Butter (real butter that is really cold)
2 cups all-purpose flour
1 teaspoon salt
⅓ cup cold milk

Directions:
Mix well and cover bowl with plastic wrap; refrigerate for at least 1 hour

Squished Witch Creams (Emlyn)

2008-10-23T14:28:00.001-07:00

Squished Witch Creams
(From the Kitchen of Count Dracula)

You will need:
A large mixing bowl, A spatula
Measuring cups, A cookie sheet
A mixing spoon, Waxed paper

1/2 Cup Powdered Ghosts*
2 Cups Frogs’ Eyes**
1 Cup Ghost Blood***
2 Cups Squished Witch****

Make the Creams:
1. Put the powdered ghosts into the bowl.
2. Add the Frogs’ Eyes.
3. Add the Ghost Blood.
4. Add the Squished Witch.
5. Then stand on one foot and stir everything together. While stirring, you must repeat your name backwards.
6. Next drop small spoonfuls of the cream onto waxed paper on the cookie sheet.
7. Chill the creams for a short time.
8. Eat the creams and you will be safe from Vampires forever.

*Powdered Sugar
**Chocolate Chips
***Sweetened Condensed Milk
****Peanut Butter

Jerk Chicken with Mango Salsa (Emlyn)

2008-10-12T10:46:00.001-07:00

Jerk Chicken

3 lbs chicken thighs
Jamaican jerk rub
3 cups pineapple juice
Juice from 3 limes
Half bunch of Cilantro
Small can crushed pineapple

Rub chicken with spices. Place in slow cooker and cover with pineapple juice, lime juice, cilantro and pineapple. Cook in Crock-Pot on low for 4 hours. Serve with rice or over salad and with Mango Salsa.

Mango Salsa

1 mango diced
1 tomato seeded and diced
Half bunch of cilantro
Juice from 1 lime
Half a red onion diced
3 tablespoons crushed pineapple
dash of salt
1 jalapeno seeded and diced

Combine and let mingle in refrigerator for 30 minutes.

Country Spareribs from "The Essential Mormon Cookbook" (Emlyn)

2008-10-12T10:44:00.000-07:00

5 pounds country spareribs (boneless meaty)
1 onion, chopped
2 tablespoons butter
2 cups ketchup
1 cup packed brown sugar
2 tablespoons Worcestershire sauce
1/2 cup barbecue sauce

Place ribs in broiler pan. Cover loosely with tin foil and bake for 30 minutes at 425 degrees F. Remove foil and drain fat. Let ribs sit in broiler while preparing sauce.

To make sauce, saute onion in butter until tender. Combine sauteed onion with remaining ingredients and pour over baked ribs. Reduce oven temperature to 325 degrees F. Return ribs to oven and cook uncovered for 1 1/2 to 2 hours. Baste occasionally. If desired, cut between ribs for easy serving. If you like lots of sauce, double the sauce ingredients. This tastes great over baked potatoes too. Makes 5 to 6 servings.

*Emlyn halves the recipe to feed her family and cooks the whole thing (ribs and sauce) together in the Crock-Pot for 6 hours on high.

Homemade Samoas (Emlyn)

2008-10-09T19:55:00.000-07:00

Homemade Samoas (a.k.a. Caramel de-Lites)
Cookies
1 cup butter, soft
1/2 cup sugar
2 cups all purpose flour
1/4 tsp baking powder
1/2 tsp salt
1/2 tsp vanilla extract
up to 2 tbsp milk

Preheat oven to 350F.
In a large mixing bowl, cream together butter and sugar. Mix in flour, baking powder and salt at a low speed, followed by the vanilla and milk, adding in the milk as needed to make the dough come together without being sticky (it’s possible you might not need to add milk at all). The dough should come together into a soft, not-too-sticky ball. Add in a bit of extra flour if your dough is very sticky.
Roll the dough (working in two or three batches) out between pieces of wax paper to about 1/4-inch thickness (or slightly less) and use a 1 1/2-inch cookie cutter to make rounds. Place on a parchment lined baking sheet and use a knife, or the end of a wide straw, to cut a smaller center hole. Repeat with remaining dough. Alternatively, use scant tablespoons of dough and press into an even layer in a mini donut pan to form the rounds.
Bake cookies for 10-12 minutes, until bottoms are lightly browned and cookies are set. If using a mini donut pan, bake for only about 10 minutes, until edges are light gold.
Cool for a few minutes on the baking sheet then transfer to a wire rack to cool completely.

Topping
3 cups shredded coconut (sweetened or unsweetened)
12-oz good-quality chewy caramels
1/4 tsp salt
3 tbsp milk
8 oz. dark or semisweet chocolate (chocolate chips are ok)

Preheat oven to 300. Spread coconut evenly on a parchment-lined baking sheet (preferably one with sides) and toast 20 minutes, stirring every 5 minutes, until coconut is golden. Cool on baking sheet, stirring occasionally. Set aside.

Unwrap the caramels and place in a large microwave-safe bowl with milk and salt. Cook on high for 3-4 minutes, stopping to stir a few times to help the caramel melt. When smooth, fold in toasted coconut with a spatula.
Using the spatula or a small offset spatula, spread topping on cooled cookies, using about 2-3 tsp per cookie. Reheat caramel for a few seconds in the microwave if it gets too firm to work with.

While topping sets up, melt chocolate in a small bowl. Heat on high in the microwave in 45 second intervals, stirring thoroughly to prevent scorching. Dip the base of each cookie into the chocolate and place on a clean piece of parchment paper. Transfer all remaining chocolate (or melt a bit of additional chocolate, if necessary) into a piping bag or a ziplock bag with the corner snipped off and drizzle finished cookies with chocolate.
Let chocolate set completely before storing in an airtight container.

Makes about 3 1/2-4 dozen cookies.

Sweet Corn and Bean and Orange Salsa (Emlyn)

2008-10-04T14:16:00.001-07:00

1 can (15 oz.) yellow and white corn drained (I just used white corn)
2 small or 1 large (15 oz.) can mandarin oranges, drained
1 (15 oz.) can black beans, rinsed and drained
1 Haas avocado, peeled, pitted, and chopped
Juice of 1 lime (be generous)
1 C. loosely packed chopped cilantro
Kosher salt, to taste (2 tsp. or less – I thought 2 t. was too salty)
¼ C. finely chopped sweet onion
1 jalapeno pepper, seeded and minced (optional)

Combine all ingredients and chill.

Katie Couric's Lemon Chicken (Emlyn)

2008-10-04T14:15:00.001-07:00

4 boneless,skinless chicken breasts
3 tbsp flour
3 tbsp butter
2 tbsp olive oil
1 3/4 c. chicken broth
1/4 c. fresh lemon juice
salt & pepper
Cooked basmati Rice

Pound breasts to 1/2" thick (I didn't). Dredge in flour with salt and pepper mixed in. Saute' in oils until done. Remove. Stir flour into drippings. Add broth and lemon juice. Cook to thicken. Return chicken to pan to heat through. Serve over rice.

I don't like all the oils so next time I'm going to try 1 1/2 tbsp cornstarch dissolved in 1/4 cup broth to thicken it. I'll just brown it in a bit of olive oil. But it was good. One good sized lemon should give enough juice.

House Salad (Emlyn)

2008-10-04T14:14:00.001-07:00

1 head Romaine Lettuce
Swiss cheese to taste
Romano cheese
4-5 strips of bacon
½ - ¾ cup toasted almonds (300 degrees / 20 min.)

Dressing

Combine in blender
Juice of 1 lemon
1 garlic clove minced
1/3-1/2 cup olive oil
S&P to taste

Best-Ever Chocolate Chip Cookies - modified (Emlyn)

2008-10-04T14:12:00.000-07:00

1/2 cup butter
1/2 cup shortening
3/4 cup white sugar
1 cup brown sugar
2 eggs
1 teaspoon vanilla
3 cups flour
3/4 teaspoon salt
3/4 teaspoon baking soda
1 (12-ounce) bag chocolate chips (I use Guittard brand milk chocolate chips)

Cream together butter, sugars, eggs, and vanilla. In a separate bowl sift together flour, salt, and baking soda. Add to creamed mixture and beat well. Stir in chocolate chips. Drop onto greased cookie sheet by heaping tablespoons. Bake at 350 degrees Fahrenheit for 8 to 10 minutes until lightly browned. Makes about 3 dozen.