Ingredients
6 eggs, slightly beaten (I'll probably use more eggs)
1 C. cheddar cheese, shredded
1 tsp. dry mustard
1 lb. pork sausage, browned and drained
1 C. biscuit baking mix (I'm going to lay sliced french bread in the bottom of the dish)
2 C. milk (I'll probably use less milk)
1 tsp. oregano
Directions
Mix all ingredients and pour into a 13x9 baking dish. Cover and refrigerate overnight. Bake uncovered in 350-degree oven for 1 hour.
I got this recipe from here. I'm going to try and modify it a little. Hopefully it's like Wendy Waldron's we had the other day.
Saturday, December 24, 2011
Wednesday, December 21, 2011
Bacon Wrapped Chestnuts
From the kitchen of Jenni Robison
1 lb. bacon
2 cans whole water chestnuts
Brown sugar
Cut your 1 lb. of bacon in half (with kitchen shears) and microwave bacon until half cooked. I separated each 1/2 piece, and layered them in a glass bowl, put a paper towel on top, and microwaved for 1 minute and then stirred. I did this about 6-7 times. I then drained off the watery fat, and let the bacon sit for an hour until cooler, so it could be handled without burning my fingers.
Drain (reserve juice) and empty chestnuts into a bowl with enough brown sugar to cover completely.
Mix up the chestnuts and brown sugar until they are coated.
Roll chestnuts in the cut bacon strips one at a time, hold together with a toothpick.
In the cans I used, there were about 15-16-17 chestnuts in each can, and the 1 lb. bacon cut in half yielded about 32 pieces. So it worked out pretty evenly between the two cans of chestnuts, and 1 lb. of bacon.
Cover a cookie sheet with foil, and put the skewered chestnuts on the cookie sheet, evenly spaced. Use the excess brown sugar syrup in the bowl to drizzle over them before baking. If you need to add a little extra juice (that you have reserved) and brown sugar to make more of a syrup, you can.
Cover the cookie sheet with aluminum foil, and bake 30-40 minutes at 375 degrees.
(I actually forgot to cover them with foil once, and took them out at 30 minutes. They were fine)
1 lb. bacon
2 cans whole water chestnuts
Brown sugar
Cut your 1 lb. of bacon in half (with kitchen shears) and microwave bacon until half cooked. I separated each 1/2 piece, and layered them in a glass bowl, put a paper towel on top, and microwaved for 1 minute and then stirred. I did this about 6-7 times. I then drained off the watery fat, and let the bacon sit for an hour until cooler, so it could be handled without burning my fingers.
Drain (reserve juice) and empty chestnuts into a bowl with enough brown sugar to cover completely.
Mix up the chestnuts and brown sugar until they are coated.
Roll chestnuts in the cut bacon strips one at a time, hold together with a toothpick.
In the cans I used, there were about 15-16-17 chestnuts in each can, and the 1 lb. bacon cut in half yielded about 32 pieces. So it worked out pretty evenly between the two cans of chestnuts, and 1 lb. of bacon.
Cover a cookie sheet with foil, and put the skewered chestnuts on the cookie sheet, evenly spaced. Use the excess brown sugar syrup in the bowl to drizzle over them before baking. If you need to add a little extra juice (that you have reserved) and brown sugar to make more of a syrup, you can.
Cover the cookie sheet with aluminum foil, and bake 30-40 minutes at 375 degrees.
(I actually forgot to cover them with foil once, and took them out at 30 minutes. They were fine)
Monday, December 19, 2011
Orange/Carrot Cookies
1/2 c. shortening
1/2 c. butter or margarine
3/4 c. sugar
1 egg
1 c. cooked carrots (mashed)
2 1/2 c. flour
2 tsp. baking powder
1/2 tsp. salt
1 tsp. orange juice
2 tsp. orange zest (grated rind of orange)
1 c. nuts (optional)
Mix above ingredients together, and drop by teaspoonfuls on greased cookie sheet. Mash down a little to the size you want.
Bake at 350 degrees for 11 minutes
Icing: The rest of the grated rind of the orange, juice of 1/2 orange, and powdered sugar to the consistency you want.
1/2 c. butter or margarine
3/4 c. sugar
1 egg
1 c. cooked carrots (mashed)
2 1/2 c. flour
2 tsp. baking powder
1/2 tsp. salt
1 tsp. orange juice
2 tsp. orange zest (grated rind of orange)
1 c. nuts (optional)
Mix above ingredients together, and drop by teaspoonfuls on greased cookie sheet. Mash down a little to the size you want.
Bake at 350 degrees for 11 minutes
Icing: The rest of the grated rind of the orange, juice of 1/2 orange, and powdered sugar to the consistency you want.
Sunday, December 18, 2011
Spinach Dip
1 c. mayo
1 c. sour cream
1 pkg. Knorr leak or vegetable soup mix
1 can water chestnuts (chopped)
1/2 bunch green onions (chopped)
1 pkg. “CHOPPED” frozen spinach (drained & thawed)
Mix all together, preferably 4-5 hours before you serve it, so that the chunks in the dry soup mix will be soft and not crunchy. Be sure to useCHOPPED spinach. Serve with chunks of cut-up French bread, or just use Ritz crackers, etc.
Mullingatawny (Indian soup)
1 medium onion (chopped)
4 stocks of celery (chopped)
2 Tablespoons butter
1/2 c. eggplant (peeled, and diced small)
1/2 c. green pepper, (diced small)
1 c. apple (peeled, diced small)
4 Tablespoons flour
2 tsp. curry powder
Salt and Pepper to taste
2 quarts chicken stock
1 c. milk (hot)
1 c. cream (hot)
1 c. cooked rice
1 cup chicken meat (cooked)
Saute onion and celery in butter till soft. Blanch eggplant in salted water for 5 minutes. Blanch peppers and apples together in salted water. Add curry, flour, salt and pepper to onion and celery mixture. Add stock, milk and cream to roux gradually till slightly thickened. Add rice, chicken and blanched vegetables.
This comes from the kitchen of Amanda Allen, one of my Bountiful Basket friends. She went to culinary school, and therefore know what "roux" means (haha). She was describing this soup to us all, and we just couldn't imagine it being any good, THEN she brought in the big pot full (that she was going to take to a Relief Society party), and we took a whiff, and DEMANDED that she get us the recipe ! I haven't tried it yet, but the next time I get eggplant at Bountiful Baskets, I will !!
4 stocks of celery (chopped)
2 Tablespoons butter
1/2 c. eggplant (peeled, and diced small)
1/2 c. green pepper, (diced small)
1 c. apple (peeled, diced small)
4 Tablespoons flour
2 tsp. curry powder
Salt and Pepper to taste
2 quarts chicken stock
1 c. milk (hot)
1 c. cream (hot)
1 c. cooked rice
1 cup chicken meat (cooked)
Saute onion and celery in butter till soft. Blanch eggplant in salted water for 5 minutes. Blanch peppers and apples together in salted water. Add curry, flour, salt and pepper to onion and celery mixture. Add stock, milk and cream to roux gradually till slightly thickened. Add rice, chicken and blanched vegetables.
This comes from the kitchen of Amanda Allen, one of my Bountiful Basket friends. She went to culinary school, and therefore know what "roux" means (haha). She was describing this soup to us all, and we just couldn't imagine it being any good, THEN she brought in the big pot full (that she was going to take to a Relief Society party), and we took a whiff, and DEMANDED that she get us the recipe ! I haven't tried it yet, but the next time I get eggplant at Bountiful Baskets, I will !!
Cherry Dessert
This recipe from Teresa Rhodes
15 oz. can crushed pineapple
1 c. sugar
15 oz. can cherry filling
1 pkg. yellow cake mix
1 square butter/margarine (cut up)
Mix all together
Put in 9 x 13 glass pan (greased?)
cook at 350 degrees for 45 minutes.
15 oz. can crushed pineapple
1 c. sugar
15 oz. can cherry filling
1 pkg. yellow cake mix
1 square butter/margarine (cut up)
Mix all together
Put in 9 x 13 glass pan (greased?)
cook at 350 degrees for 45 minutes.
Chicken Spinach Salad
Jill Judd brought this to our "snowmobile" friend get together. It was a hit !
Zac even liked it !
1 small pkg. spinach
8 oz. bowtie pasta
2-4 Tablespoons sesame seeds
1/2 c. sunflower seeds
1 can sliced chestnuts (I diced them smaller)
3 chicken breasts (cooked and diced)
1 can bean sprouts
Dressing:
1/2 c. oil
1/2 c. sugar
1 tsp. salt
1 tsp. sesame seeds
3 Tablespoons soy sauce
2 Tablespoons seasoned rice vinegar
1/2 tsp. Sesame seed oil
1 tsp. fresh garlic (I used bottled)
Mix in spinach and dressing just before serving.
Zac even liked it !
1 small pkg. spinach
8 oz. bowtie pasta
2-4 Tablespoons sesame seeds
1/2 c. sunflower seeds
1 can sliced chestnuts (I diced them smaller)
3 chicken breasts (cooked and diced)
1 can bean sprouts
Dressing:
1/2 c. oil
1/2 c. sugar
1 tsp. salt
1 tsp. sesame seeds
3 Tablespoons soy sauce
2 Tablespoons seasoned rice vinegar
1/2 tsp. Sesame seed oil
1 tsp. fresh garlic (I used bottled)
Mix in spinach and dressing just before serving.
Best Peach Pie EVER !
1 c. sugar
4 Tablespoons cornstarch
1 c. water
2 Tablespoons lemon juice
Dash of salt
1/4 c. butter or margarine
Cook above ingredients until thickened, and then cool.
Add 4 to 6 sliced peaches
Pour into baked pie shell, and chill.
Top with whipped topping.
Pie Crust -
Combine -
2 1/2 cups flour and 1 teaspoon salt
Cut 1 cup of shortening into the flour mixture until it looks like cornmeal
Combine together in separate bowl-
1/2 cup cold water, 1 Tablespoon white vinegar & 1 egg (beaten)
Add liquid mixture to dry ingredients with a fork until dough sticks together
Divide into two balls. Place ball between two pieces of waxed paper and roll out. Remove top piece of waxed paper. Place upside down pie pan on top of rolled out dough and flip over. Remove last piece of waxed paper. Fit loosely into pan and trim edge 1/2 to 1 inches beyond edge. Crimp edges with fingers. Fill and bake according to recipe. If a baked pie shell is needed, prick bottom and side well with a fork and bake at 375 degrees for 10 to 12 minutes or until golden brown.
Yield (2) - 9-inch pie crusts.
4 Tablespoons cornstarch
1 c. water
2 Tablespoons lemon juice
Dash of salt
1/4 c. butter or margarine
Cook above ingredients until thickened, and then cool.
Add 4 to 6 sliced peaches
Pour into baked pie shell, and chill.
Top with whipped topping.
Pie Crust -
Combine -
2 1/2 cups flour and 1 teaspoon salt
Cut 1 cup of shortening into the flour mixture until it looks like cornmeal
Combine together in separate bowl-
1/2 cup cold water, 1 Tablespoon white vinegar & 1 egg (beaten)
Add liquid mixture to dry ingredients with a fork until dough sticks together
Divide into two balls. Place ball between two pieces of waxed paper and roll out. Remove top piece of waxed paper. Place upside down pie pan on top of rolled out dough and flip over. Remove last piece of waxed paper. Fit loosely into pan and trim edge 1/2 to 1 inches beyond edge. Crimp edges with fingers. Fill and bake according to recipe. If a baked pie shell is needed, prick bottom and side well with a fork and bake at 375 degrees for 10 to 12 minutes or until golden brown.
Yield (2) - 9-inch pie crusts.
Thursday, December 15, 2011
Sugared Almonds
Ingredients:
1 pound almonds (about 3 1/2 cups)
1 egg white
1 teaspoon vanilla extract
1/2 cup brown sugar, packed
1/2 cup white sugar
1/2 teaspoon salt
1 teaspoon cinnamon
Preheat over to 250 degrees
Separate the egg white from the yolk and discard the yolk. In a medium mixing bowl, lightly beat the egg white with a fork until frothy.
Add the vanilla and mix together. Add the almonds and stir well to make sure all the almonds are coated with the egg white/vanilla mixture.
In a small bowl, combie the brown sugar, white sugar, salt and cinnamon until well mixed.
Sprinkle the cinnamon/sugar mixture over the almonds and stir well until all the almonds are evenly coated. Try to break up any large clumps of coating, or just leave them and enjoy them later after they are roasted.
Lightly grease your large cookies sheet (with sides) either by spraying with Pam or wiping with a apeper towl dabbed with oil or shortening.
Spread the coated almonds evenly onto the greased sheet, and gently shake the pan back and forth a few times sothey are in one layer. You may need to use two cookie sheets if your pan isn't large enough.
Place the pan in the preheate oven and roast for a total of one hour, stirring twice (at 20 minute intervals).
A wide spatula workswell for stirring ithout knocking too much of the coating off. After each stirring, give the pan a gentle shake to even out the layer of almonds.
After an hour of roasting, allow them to cool. Keep them stored in an airtight container.
Sprinkle them on a goodie plate, package them up in a pretty bag with a ribbon, serve them in a bowl for a party snack, or keep them for yourself as a quick, sugary treat !
1 pound almonds (about 3 1/2 cups)
1 egg white
1 teaspoon vanilla extract
1/2 cup brown sugar, packed
1/2 cup white sugar
1/2 teaspoon salt
1 teaspoon cinnamon
Preheat over to 250 degrees
Separate the egg white from the yolk and discard the yolk. In a medium mixing bowl, lightly beat the egg white with a fork until frothy.
Add the vanilla and mix together. Add the almonds and stir well to make sure all the almonds are coated with the egg white/vanilla mixture.
In a small bowl, combie the brown sugar, white sugar, salt and cinnamon until well mixed.
Sprinkle the cinnamon/sugar mixture over the almonds and stir well until all the almonds are evenly coated. Try to break up any large clumps of coating, or just leave them and enjoy them later after they are roasted.
Lightly grease your large cookies sheet (with sides) either by spraying with Pam or wiping with a apeper towl dabbed with oil or shortening.
Spread the coated almonds evenly onto the greased sheet, and gently shake the pan back and forth a few times sothey are in one layer. You may need to use two cookie sheets if your pan isn't large enough.
Place the pan in the preheate oven and roast for a total of one hour, stirring twice (at 20 minute intervals).
A wide spatula workswell for stirring ithout knocking too much of the coating off. After each stirring, give the pan a gentle shake to even out the layer of almonds.
After an hour of roasting, allow them to cool. Keep them stored in an airtight container.
Sprinkle them on a goodie plate, package them up in a pretty bag with a ribbon, serve them in a bowl for a party snack, or keep them for yourself as a quick, sugary treat !
Grilled Asparagus Soup
This recipe comes from my good friend Sherilee Olson. It is DEE-licious !
2 bunches of Asparagus
5 scallions or 1 shallot (according to Wikipedia, a scallion is a little green onion)
1/3 cup olive oil
4 cups chicken brother
2 cups of baby spinach leaves
1/2 cup of sour cream
Chopped tarragon leaves for garnish (optional)
Place the asparagus and chopped onions in a pan with olive oil, toss to coat.
Grill over direct heat until they are tender. Try not to burn them ! Grilling the asparagus adds a smoky dimension to the soup. The result is a clean taste. If you don't have a charcoal grill, roast the asparagus in the oven.
Transfer to a cutting board an chop into 2 inch lengths. Then place in a saucepan with the chicken broth, spinach and salt and pepper to taste. Bring to a boil, then simmer for 10 minutes.
Take the soup and put in blender, or use an emulsion blender, blend till smooth. Return to pan, and add the cream, check seasoning. Keep hot, but don't bring to a boil after you add the cream so as not to "split" the soup. (I have no idea what "split" the soup means :)
Serve warm. You can add some already cooked, asparagus that you have cut into "coins". A nice toasted bruschetta goes very nice with this soup !
2 bunches of Asparagus
5 scallions or 1 shallot (according to Wikipedia, a scallion is a little green onion)
1/3 cup olive oil
4 cups chicken brother
2 cups of baby spinach leaves
1/2 cup of sour cream
Chopped tarragon leaves for garnish (optional)
Place the asparagus and chopped onions in a pan with olive oil, toss to coat.
Grill over direct heat until they are tender. Try not to burn them ! Grilling the asparagus adds a smoky dimension to the soup. The result is a clean taste. If you don't have a charcoal grill, roast the asparagus in the oven.
Transfer to a cutting board an chop into 2 inch lengths. Then place in a saucepan with the chicken broth, spinach and salt and pepper to taste. Bring to a boil, then simmer for 10 minutes.
Take the soup and put in blender, or use an emulsion blender, blend till smooth. Return to pan, and add the cream, check seasoning. Keep hot, but don't bring to a boil after you add the cream so as not to "split" the soup. (I have no idea what "split" the soup means :)
Serve warm. You can add some already cooked, asparagus that you have cut into "coins". A nice toasted bruschetta goes very nice with this soup !
Gooey Pecan Pie Bars
This recipe comes from my good friend Theresa Hyde. She first introduced it at our annual Peru Party. It was SUCH a hit. It is delicious.
20 to 32 bars Bake: 45 minutes
Prep: 25 minutes
Prep: 25 minutes
Ingredients
2 cups all-purpose flour
1/2 cup granulated sugar
1/8 teaspoon salt
3/4 cup butter or margarine
1 cup packed brown sugar
1 cup light-colored corn syrup
1/2 cup butter or margarine
4 eggs, lightly beaten
2-1/2 cups finely chopped pecans
1 teaspoon vanilla
Directions
1. In a large mixing bowl, stir together the flour, granulated sugar, and salt. Using a pastry blender, cut in 3/4 cup butter until the mixture resembles fine crumbs. Press the mixture evenly into a greased 13x9x2-inch baking pan. Bake in a 350 degree F oven for 15 to 18 minutes or until lightly browned; set aside.
2. In a medium saucepan, combine the brown sugar, corn syrup, and 1/2 cup butter. Bring to boiling over medium heat, stirring constantly. Remove from heat.
3. Place the eggs in a medium bowl. Gradually stir about 1/2 cup of the hot mixture into eggs. Return all mixture to saucepan. Stir in pecans and vanilla. Pour nut mixture over baked crust.
4. Bake the bar cookies for 30 to 32 minutes more or until the filling is set. Cool in the pan on a wire rack. Cut into bars to serve. Makes 20 to 32 bars.
Tuesday, December 6, 2011
Egg Squares
This is a unique recipe that the Rich family has been enjoying for many many years. Grandma LuAnn Rich makes these every Christmas.
1 sq. butter/margarine (melted)
10 eggs
1/2 c. flour
1 teaspoon baking powder
1/4 teaspoon salt
1 lb. cheese (cubed/small)
1 carton cottage cheese
8 oz. green chilies (diced) (Roger would eat them if these were left out :)
Mix all ingredients together and put in a dripper pan. Do you know what a dripper pan is? When my mom moved to California, no one there had even heard of it. Basically, it is a 9 x 13 pan :)
Bake at 350 degrees for 50-60 minutes.
Cool and cut into squares (about 1 to 1 1/2 inches square).
To serve, they can be heated in a microwave, and kept hot in a WARM crock-pot.
They are different and delicious
1 sq. butter/margarine (melted)
10 eggs
1/2 c. flour
1 teaspoon baking powder
1/4 teaspoon salt
1 lb. cheese (cubed/small)
1 carton cottage cheese
8 oz. green chilies (diced) (Roger would eat them if these were left out :)
Mix all ingredients together and put in a dripper pan. Do you know what a dripper pan is? When my mom moved to California, no one there had even heard of it. Basically, it is a 9 x 13 pan :)
Bake at 350 degrees for 50-60 minutes.
Cool and cut into squares (about 1 to 1 1/2 inches square).
To serve, they can be heated in a microwave, and kept hot in a WARM crock-pot.
They are different and delicious
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