Playdough (from Cash's preschool)

3 cups flour

3/4 c. salt

3 Tbsp. ALUM

3 C. water

3 Tbsp. oil

Coloring

Mix water, salt and oil in large pot and bring to a boil.  Let cook for a few minutes.

Remove from heat and stir in coloring.

Add flour and Alum

Slowly stir until a ball forms, and pulls away from the side of the pan.

Knead a few minutes, when cooler. 

Waffles

 

Rice Pudding (two different ways)

On the stove top in a pan 

1/2 c. rice 

3 c. milk 

1/2 c. raisins 

Cook in double boiler for 1 hour (stirring occasionally) 

Add 1/3 c. sugar 

Dash of salt 

2 eggs (beaten) 

Cook for 1 minute 

Add 1 T. butter and 1 tsp. vanilla 

(Mom's (Veloy Dickson) recipe) 

In a baking dish in the oven

3 cups cooked rice (cooked with 1/2 tsp. salt) 

4 cups milk 

3-4 eggs (according to the size of the eggs) 

1/2 tsp. lemon flavoring 

A sprinkle of nutmeg over the top of rice, after it is put in the pan to bake 

Bake in oven at 350 degrees, until the custard sets slightly - the custard will set further as it cools. (Sherilee Olson's grandma's recipe)

Zucchini Bread (Pioneer Woman)

 

YIELDS:8 - 10 servings

PREP TIME:0 hours 15 mins

TOTAL TIME:1 hour 15 mins

Ingredients

Butter or cooking spray, for greasing pan

1 3/4 c. all-purpose flour

3/4 tsp. baking powder

3/4 tsp. baking soda

1/2 tsp.  salt

1 tsp. ground cinnamon

3/4 c. dark or semi-sweet chocolate chips, optional

2 large eggs

1/3 c. vegetable oil

1/2 c. light brown sugar, packed

2/3 c. granulated sugar

2 tsp. vanilla extract

1 1/2 c. shredded zucchini, packed

 

Directions

1.     Preheat the oven to 350˚. Butter or spray the inside of a 9-by-5-inch inch loaf pan.

2.    In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Stir in the chocolate chips (if using).

3.    In another medium bowl, whisk together the eggs, oil, brown and granulated sugars, and vanilla. Stir in the zucchini. Add the wet ingredients into the dry ingredients and mix just until combined. 

4.    Transfer the mixture to the prepared loaf pan. Sprinkle the top all over with the coarse sugar. Bake 55-60 minutes, until slight crumbs remain on a toothpick when stuck into the middle of the loaf. Let cool for 10 minutes in the pan, then remove and let cool completely on a wire rack before slicing. Cover and store leftover the bread at room temperature for up to 3-4 days or in the refrigerator for up to 1 week.

You can substitute 3/4 cup of chopped, toasted walnuts for the chocolate chips and ½ cup whole wheat flour for some of the all-purpose flour. This version makes a fulfilling breakfast bread!

 

Oatmeal Cookies (soft)

 From the kitchen of Kimberly Harrison

1 1/4 c. flour

1 tsp baking soda

1 cup butter

1/4 c sugar

3/4 c brown sugar

2 eggs

1 pkg. vanilla instant pudding (3 1/2 oz) - if making a double batch, you can use the 5 oz big box of pudding.

3 1/2 c. quick oats

nuts & choc chips

Combine butter, sugars & pudding until creamy.  Beat in eggs.  

Mix flour & soda & slowly add to mixture.  Add oats.  Stir in nuts & chocolate chips.

Bake at 350 degrees for 10-12 minutes.  

Pizza/Spaghetti Sauce

 From the kitchen of Carol Tonks

5 gallon bucket of tomatoes (about 25-30 cups)

3 large onions

3 jalapeno peppers

2 green peppers

2 red peppers

2 (6 oz. cans) of olives, drained

8 (6 oz. cans) tomato paste

2 tablespoons garlic power

 2 1/2 cups brown sugar

1/2 cup salt

1 T Basil

2 T Oregano

2 T Italian Seasoning

1 T Parsley

1/2 tsp Pepper

1/2 c. veg oil

1 2/ c. olive oil

Peel tomatoes, puree in blender, pour into large kettle, bring to boil, add tomato paste.

Puree onions, peppers, olives and jalapenos and add to tomatoes

Simmer, cook down about 2-3inches.  Sauce will thicken, stir often to prevent burning.  

Simmer 5-6 hours

Canning/cold packing

Cook for 30 minutes (pints)

Cook for 35 minutes (quarts)

Yields about 19 pints

Susan's Homemade Pudding - courtesy of Milk Barn Creamery

5 T. Cornstarch
1 C. sugar
1/4 tsp. salt
2 1/2 c. milk
1 c. heavy whipping cream
3/4 c. Half & Half
3 egg yolks
1 tsp. vanilla
2 T. butter

Mix cornstarch, sugar, and salt in 3 quart pan.  Add milk, cream, and half and half.  Cook over medium heat, until smooth and thick, stirring constantly.  Pour a small amount of hot mixture into egg yolks, blend, then poor back into pan.  Cook another 2-3 minutes.  Remove from heat and stir in butter and vanilla.

Chicken Cordon Bleu Casserole

If you don't have an Insta Pot, then I made it this way: Cook rotini noodles in chicken brothe. However much water it takes to cook it, just put the powdered Chicken Broth granules in the water. I think it took about 6 cups to cook the 16oz of noodles. Then drain and add pre-cooked chicken and Ham cubes, stir together, then add melted cream/cheese mixture. I put 1 cup heavy cream to warm on stove, and broke up the pieces of gouda and swiss cheese into it. Stiring until melted, then poor over the noodles and meat. I squirted the spicy mustard over the top, and the seasonings, and stirred together. I mixed the breadcrumbs and melted butter together and put on top. This makes quite a big casserole. When you consider you've got quite a bit of noodles, a pound each of ham and chicken, AND a pound of cheese (combined).

Ginger Snaps

This one's a winner - from Wendy Waldron's Kitchen !!

Cucumber Salad

Love this !!

Butter and Jam Thumbprints

Butter and Jam Thumbprints • Level: Easy • Total: 1 hr 8 min • Prep: 20 min • Inactive: 30 min • Cook: 18 min • Yield: about 24 to 30 cookies •

 Ingredients 
1 3/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon fine salt
3/4 cup unsalted butter (1 1/2 sticks), softened
2/3 cup sugar, plus more for rolling
1 large egg
1/2 vanilla bean, seeds scraped from pod, or 1/8 teaspoon vanilla bean paste or 1 teaspoon pure vanilla extract
1/3 cup raspberry, cherry or strawberry jam

Directions 
1. Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper or silicone mats.
2. Whisk the flour, baking powder and salt together in a bowl.
3. In another bowl, whip the butter and the sugar with a hand-held mixer until fluffy, about 5 minutes. Beat in the egg and vanilla until just combined. Slowly beat in the dry ingredients in 2 additions, mixing just until incorporated.
4. Scoop the dough into 1-inch balls with a cookie or ice cream scoop and roll in sugar. Place about 2-inches apart on the prepared baking sheets. Press a thumbprint into the center of each ball, about 1/2-inch deep. Fill each indentation with about 3/4 teaspoon jam.
5. Bake cookies until the edges are golden, about 15 minutes. (For even color, rotate the pans from top to bottom about halfway through baking.) Cool cookies on the baking sheets. Serve.
6. Store cookies in a tightly sealed container for up to 5 days.

Pioneer Woman's Mashed Potatoes

Prep Time:

1 Hours

Difficulty:

Easy

Cook Time:

30 Minutes

Servings:

10 Servings

Ingredients

• 5 pounds Russet Or Yukon Gold Potatoes
• 3/4 cups Butter
• 1 package (8 Oz.) Cream Cheese, Softened
• 1/2 cup (to 3/4 Cups) Half-and-Half
• 1/2 teaspoon (to 1 Teaspoon) Lawry's Seasoned Salt
• 1/2 teaspoon (to 1 Teaspoon) Black Pepper

Instructions

Peel and cut the potatoes into pieces that are generally the same size. Bring a large pot of water to a simmer and add the potatoes. Bring to a boil and cook for 30 to 35 minutes. When they’re cooked through, the fork should easily slide into the potatoes with no resistance, and the potatoes should almost, but not totally, fall apart.

Drain the potatoes in a large colander. When the potatoes have finished draining, place them back into the dry pot and put the pot on the stove. Mash the potatoes over low heat, allowing all the steam to escape, before adding in all the other ingredients.

Turn off the stove and add 1 ½ sticks of butter, an 8-ounce package of cream cheese and about ½ cup of half-and-half. Mash, mash, mash! Next, add about ½ teaspoon of Lawry’s Seasoning Salt and ½ a teaspoon of black pepper.

Stir well and place in a medium-sized baking dish. Throw a few pats of butter over the top of the potatoes and place them in a 350-degree oven and heat until butter is melted and potatoes are warmed through.

Note: When making this dish a day or two in advance, take it out of the fridge about 2 to 3 hours before serving time. Bake in a 350-degree oven for about 20 to 30 minutes or until warmed through.

Sugar Cookie Frosting

Chocolate Chip Cookies - two kinds !

Chili - Kacey's I think

Tomato Bisque (Soup)

Tomato Bisque Soup Yield: Serves 4-6  (From the kitchen of Sherilee Olson)

Note: the butternut squash can be cooked a day in advance and stored in the refrigerator. Also, this soup definitely tastes best served warm.

Ingredients 
1 medium butternut squash (for about 1 1/2 cups cooked squash) 
1 tablespoon butter 
¼ cup finely diced onion 
3 cloves garlic, finely minced 
1 can (14.5 ounces) Italian-style stewed tomatoes (or 1 can stewed tomatoes with 1 ½ teaspoons Italian seasoning) 
1 cup chicken stock 
1 teaspoon salt 
1 tablespoon sugar (add more or less to taste) 
1 teaspoon dried basil 
1 cup nonfat half-and-half 
Tapatio or other hot sauce to taste

Directions 1. Prepare the butternut squash by preheating the oven to 350 degrees. Cut the squash in half, lengthwise, so you have two long pieces. Scoop out the seeds and pulp from each half. Place both sides cut-side down in a 9X13-inch pan. Add enough water to come about 1/4-inch up the sides of the squash. Cover with foil and bake for about an hour. Test with a fork to make sure the squash is very tender when pierced with the fork in several places. If the flesh doesn’t easily give to the pressure of the fork, continue cooking in ten minute increments, and testing again, until the squash is tender. Remove the pan from the oven and transfer the squash to a large cutting board or plate. Let it cool about 15 minutes before scooping out the flesh. If preparing the day before, scoop out the flesh and place in a tupperware. Let cool completely. Cover and refrigerate until using it in the soup. If using the squash immediately, scoop the squash into the blender.

 2. While the squash is cooking, in a medium saucepan, melt the butter and saute the onion until soft and translucent. Add the minced garlic and cook, stirring constantly, until fragrant, about 30 seconds. Scoop the onion/garlic mixture into the blender with the squash.

3. Add the canned tomatoes (undrained) to the blender. Process until the mixture is smooth –if the mixture is too thick to blend well, you can add the chicken broth/stock into the blender to help it along. Pour the blended mixture back into the saucepan and add the chicken broth (if you didn’t already add it to the blender), salt, sugar, basil and cream (or half-and-half). Stir to combine well. Heat over medium-low heat until the soup is warm (but don’t let it boil or simmer to avoid the cream curdling). Serve immediately and add hot sauce to taste, if desired.

Grandma D's Carmeled Popcorn

CARMEL  POPCORN

Pop approximately one cup of popcorn – set aside

In a pan (about a 2 ½ to 3 quart size) combine –

                1 lb. butter                          ½ cup light corn syrup

                2 cups sugar                       ½ teaspoon salt

Boil for 5 minutes (full boil) stirring constantly.  Remove from heat and add –

                ½ teaspoon soda

Stir well, it will foam and increase in size a little.

Pour over popcorn and mix well. 

Put on two large cookie sheets (12 x 17) and place in a 200 degree oven for 20 minutes.

Spread on wax paper until it cools.

Enjoy!!!

Frosting for 20 minute Brownie Cake

1 cube margerine
3 Tablespoons cocoa
6 Tablespons milk

Melt three ingredients above together.

Add 4 cups powdered sugar.

Spread on warm brownies

Pumpkins Pie (or squash)

This is the receipe that my Grandma Dickson (Anona) made.  We refer to it as the "Dickson" Pumpkin Pie, which is WAY different than the "Tonks" Pumpkin pie that is cooked IN the shell.  It's funny how some of the family likes the "Dickson" Pie, and some (mostly the OUT laws (haha)) - like the "Tonks" Pumpkin Pie, which is actually MORE traditional.



4 cups whole milk
3 cups pumpkin or squash
1-1/2 cups brown sugar (packed)
Bring to a boil the milk, pumpkin and brown sugar.

Set aside and let cool until it is warm. This helps so you will not have lumps in your pie mixture.


1/2 cup white sugar 1 teaspoon allspice
1-1/3 cups flour 1 teaspoon ginger (Grandmd D adds extra flour, maybe 2 Tablespoons)
1 teaspoon cinnamon 1 teaspoon salt

Mix dry ingredients together in a large bowl.

The bowl needs to be large enough so you can add about three fourths of the milk and pumpkin mixture to it. Mix thoroughly before adding to the rest of the pumpkin mixture. Gradually add and stir. Heat mixture and cook until quite thick.

4 eggs (beaten slightly)

Before beating eggs remove the several little white chunks in the egg whites. These just end up as lumps in the pie mixture. Put eggs in a medium size bowl and add about two cups of the thickened pie mixture. Stir so hot mixture will not cook the eggs.

When thoroughly mixed add to the rest of the hot mixture on the stove and continue stirring and cook a little longer.

Remove from stove and stir in vanilla (1 teaspoon).


Cool covered in refrigerator (probably about 4 hours) before putting into pie shell (already cooked) . This make three small (8 inch) pies.

Cover pie with saran wrap.

Thanks to my MOM (Veloy) for writing this all up, and adding helpful hints.  I'm going to try it soon, and spring it on my unsuspecting family as Mom's pie...........otherwise it won't be as good (in their head).

Bon Appétit Seasoning Blend

Bon Appétit Seasoning Blend

A sweet and savory blend of celery salt, onion powder, and sugar.  Use same amount as McCormick Gourmet Bon Appétit Seasoning.

Prep Time: 5 minutes

1 tablespoon McCormick® Gourmet Celery Salt
1 teaspoon z® Gourmet Onion Powder
1 tablespoon sugar

MIX all ingredients until well blended.

Makes about 2 tablespoons.

NUTRITION FACTS - 01/27/2015
Segving size: 1/4 tsp (1g)
Sodium 105mg 4%
Sugars 1g

Ham Fried Rice

From the kitchen of Joni Porter

Melt 1 sq butter and scramble 4 eggs. I add cut up ham and frozen veggies.  To this add 1 cup water and about a half cup soy sauce.  Then add cooked rice.  I usually do 4 cups of Minute Rice.  Then just heat it through.  

Kacey's Delicious Chocolate Chip Cookies

1 Cup Shortening
1 Cup Sugar
1 Cup Brown Sugar
2 Eggs
1 Tsp. Vanilla

MIX

2 1/3 Cups Flour
1 Tsp. Baking Soda
1 Tsp. Salt

MIX then add 1 cup chocolate chips (Kacey uses HUGE chips) 

350 degrees for 12 min 

Quinoa and Black Beans

Prep Time: 15 minutes
Cook Time: 35 minutes
Ready In: 50 minutes
10 servings

Ingredients:
1 tsp. vegetable oil
1 onion, chopped
3 cloves garlic: peeled and chopped
3/4 c. uncooked quinoa
1 1/2 c. vegetable broth
1 tsp. ground cumin
1/2 tsp. Cayenne pepper
salt and pepper
1 c. frozen corn kernels
2 (15 ounce) can black beans, rinsed and drained
1/2 c. chopped fresh cilantro

Directions:

1. Heat the oil in a medium sauce pan over medium heat.  Stir in the onion and garlic. and sauté until lightly browned.

2.  Mix quinoa into the sauce pan and cover with vegetable broth.  Season with cumin, cayenne pepper, salt and pepper.  Bring the mixture to a boil.  Cover, reduce heat, and simmer 20 minutes.

3.  Stir frozen corn into the sauce pan, and continue to simmer about 5 minutes until heated through.  Mix in the black beans and cilantro.

This recipe from allrecipes.com - submitted by 3LIONCUBS

Raspberry Freezer Jam

This is a double batch.
Mash berries, if using a food processor, pulse to a very fine chop - Do not puree.
Measure 6 1/2 cups (exactly) of berries into a large bowl.  Add 1/2 cup lemon juice.
Add 2 boxes of pectin.  Mix thoroughly, and set aside for 30 minutes, stirring every 5 minutes to dissolve pectin thoroughly.
Add 2 cups of light corn syrup, Mix Well. (helps prevent sugar crystallization)
Stir in 9 cups (exactly) of sugar gradually, stirring constantly until sugar is dissolved, and no longer grainy.
Pour into 1-2 cup containers, leaving 1/2 inch space at the top of expansion during freezing.  Cover
Let stand at room temperature for 24 hours until set.
Refrigerate up to 3 weeks
Store in freezer up to 1 year.

Ham and Beans

1 pound small white beans (soaked over night and drained)
Cover with 2 quarts water, add ham bone and bring to boil.
Lower heat, and simmer for 2 1/2 hours.

Remove bone

Add

1/4 cup sweet pickle juice (or 1/4 c. vinegar and 1/8 c. sugar)
1 tsp. dry mustard
 1 tsp. salt
1/2 tsp. pepper

Cover and simmer 30 minutes.

Chocolate Chip Pound Cake

1 box yellow cake mix
1 pkg. instant chocolate pudding (3.9 oz)
1/2 c. sugar
3/4 c. vegetable oil
3/4 c. water
4 large eggs
1 (8 oz.) carton sour cream
1 c. semi sweet chocolate chips

Combine and whisk together all dry ingredients, add other ingredients and mix until smooth (but don't beat). 

Stir in chocolate chips. 

Pour into greased and floured bundt pan and bake at 350 degrees for one hour (plus or minus 10 minutes depending on the oven).

Got this recipe from Shawnie Pothier  www.71toes.com

Balsamic Vinaigrette

Courtesy of Megan Tucker Rencher

Slow Cooker Cinnamon Roll Breakfast Casserole

Slow Cooker Cinnamon Roll Breakfast Casserole 
By Ann
A melt in your mouth cinnamon roll casserole made in a slow cooker. This is one delicious breakfast that your entire family will devour!

Prep Time:15 Minutes
Cook time:2.5 Hours

Ingredients:

• 2 12oz Cinnamon Roll Tubes, quartered
• 4 Eggs 
• 1/2 cup Heavy Whipping Cream
• 3 TBSP Maple Syrup 
• 2 tsp Vanilla Extract 
• 1 tsp Ground Cinnamon 
• 1/4 tsp Ground Nutmeg

Directions:

• Spray your slow cooker bowl with a non-stick cooking spray.
• Place one roll of quartered cinnamon roll pieces at the bottom of your slow cooker. Save the frosting packets for later.
• In a small bowl, beat eggs.
• To the beaten eggs add the heavy whipping cream, maple syrup, vanilla extract, cinnamon and nutmeg. Blend well.
• Pour the egg mixture evenly over the cinnamon rolls in the slow cooker.
• Place remaining roll of quartered cinnamon rolls on top of the mixture in the slow cooker.
• Cover and cook on low for 2.5 hours, or until sides are golden brown and the rolls are set.
• Spread frosting that came in the cinnamon roll tubes over the warm cinnamon roll casserole.
• Serve warm.

Makes 8 servings of Slow Cooker Cinnamon Roll Breakfast Casserole

Sugar Cookies

This recipe is from the kitchen of Betty Rose


3 sq. margarine
4 tsp. vanilla
2 cups sugar
6 eggs
2TB. baking powder
7 C sifted flour
1/2 tsp. salt


Cream together margarine and sugar.  Beat in eggs till fluffy.  Add vanilla.  Sift dry ingredients together and add to shortening mixture.  Blend well.  Press together and roll and cut as desired.  Bake on a greased cookie sheet at 350 degrees for 6 minutes.

Soft Molasses Cookies

This recipe was pulled from the old Morgan 6th Ward Cookbook that was put together 20+ years ago.  The recipe is from Kim Jones, a former classmate who now lives in Star Valley Wyoming.  I made it for the first time a couple of days ago, and cannot believe the compliments I'm getting on it !
It is super easy, and so so good!


3/4 cup shortening
1 cup sugar
1 egg
1/4 cup molasses


Dry ingredients:
2 cups flour
2 tsp. baking powder
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. ginger



Cream shortening and sugar together well.  Add molasses and egg and beat well.  Sift dry ingredients together and add to sugar mixture and mix well.  Form into small balls and roll in sugar.  Place on greased cookie sheet and bake at 375 degrees for 8-10 minutes. Do not over bake !

Pumpkin Pancakes

Mix wet ingredients:
1 1/2 c. milk
1 c. pumpkin puree
1 egg
2 Tbs. vegetable oil
2 Tbs. vinegar

Mix dry ingredients separately:
2 c. all-purpose flour
3 Tbs. brown sugar
2 tsp. baking powder
1 tsp. baking soda
1 tsp. allspice (we don't have that here so I added a touch of nutmeg)
1 tsp. cinnamon (I heaped my teaspoon up a little on this one)
1/2 tsp. ground ginger
1/2 tsp. salt

Then mix the wet and dry together and cook on a lightly oiled griddle or frying pan.

I got this recipe from 71 toes blog - she got it here !
(it is from "allrecipes.com" and was posted by a very good cook named Ruth...thank you Ruth!). 

Mtn. Dew Chicken

Cut up and brown 1 pound of bacon in a frying pan or dutch oven (then take it out and drain) 5-6 Chicken breasts - Cut chicken breasts in 1 1/2 in squared pieces Flour and brown in the bacon grease. Put chicken in bottom of dutch oven. Then add a layer of carrots Then add a layer of potatoes Onions are optional salt and pepper (each layer) Fill dutch overn with Mtn. Dew until it is 1/2 inch from the top of the sliced potatoes. When the Mtn. Dew comes to a boil, it takes approximately 1/2 hour to finish cooking. Test carrots for doneness Spoon or dip out Mtn. Dew. Stir all ingredients together Add bacon (cook previously) and top with shredded cheese.

Homemade Macaroni and Cheese

from the kitchen of my mom, Veloy Dickson

If you LOVE Kraft Macaroni and Cheese - you won't like this at all.  But if you HATE Kraft, you will LOVE this.

2 c. Macaroni (cooked and drained)

Mix together

4 T margarine or butter
1 T flour

Melt and stir together, and then add

2 c. milk
2 c. shredded cheese

Stir on Medium until all melted and creamy and then pour over drained macaroni.

Place in a 9 x 13 buttered (bottom and sides) glass pan, and top with shredded cheese (1 c.)

Cook at 400 degrees for 15-20 minutes.

Let stand 5 minutes before serving.

Annette's Caramel Apple Pie

5 Golden Delicious Apples peeled, cut and sliced

Mix:
1/2 C. water
1 C. sugar
2 Tablespoons cornstarch
1 teaspoon cinnamon

Mix in a saucepan and add sliced apples.  Cook 5 min or until apples are tender.   Pour into 9 inch pie shell. Make sure this is a shell that has been placed in  a deep dish pie pan. (You may need to double your pie shell recipe in order to have enough pie crust dough to fill and cover)  Place top pie crust over apples and seal edges.  Brush entire crust with milk.  Cut a few vent holes in middle of crust.

Bake at 375 degrees for 40-45 minutes.  Remove and make topping immediately.

Topping:

1 small can Eagle Brand Milk
1/4 C. sugar
1 Tablespoon brown sugar
1/2 C. Karo syrup
2 teaspoons butter
1/4 teaspoon vanilla
1 C. chopped walnuts.

Mix everything together except the walnuts.  Cook over medium heat until smooth and slightly thickened.  (Important - make sure you cook this LONG enough, to the point that you can see for sure that it is absolutely thickened, or it may be too runny) Add walnuts and pour over semi cooled pie.  Put back in 375 degree oven and bake 5 mins.  Remove and let cool.  Very yummy with vanilla ice cream.

Bar-B-Q

1 pound hamburger
1 medium onion

Brown Hamburger and onion

Add  -

1 can chicken gumbo soup
1/2 c. water or tomato juice
2 T. Ketchup
1 tsp. prepared mustard
brown sugar
salt & pepper
vinegar (just a little)

Simmer 1/2 to 1 hour uncovered.

This recipe come from my mom, Veloy Dickson

Frosting for Sugar Cookies

1/2 cup Shortening 1/2 cup butter (margarine) (softened) 1 tsp. vanilla 4 c. powdered sugar 2 Tablespoons milk Mix all together, color as needed with food coloring. This recipe is from Kacey, and she got it from Kaley, so I think it must be a Brooks Family favorite.

Black Bean Mango Salsa

1 (15 oz) can black beans, drained and rinsed
2 mangos, chopped
2-3 Roma tomatoes chopped
½ red onion, chopped
½ bunch of cilantro
1 jalapeno pepper, minced
1 clove of garlic, minced
Lime juice
Salt and pepper to season (use coarse ground pepper)
Mix and chill before serving.

**For a seasonal variety and extra health benefits add ½ cup of pomegranate seeds to the salsa mix.

 This recipe is from the Morgan County Extension office, courtesy of Madeline Carrigan

Stuffed Green Peppers

Cook the hamburger (about a pound) add onions, rice and spaghetti sauce. (Theresa used her homemade sauce) Boil the peppers for about 5 minutes. Stuff the peppers and cook on 350 for about a half hour. Also put a little water at the bottom of the pan while cooking. I cover mine with tin foil while cooking.

This is Theresa Hyde's recipe, given to me by her "survivor" friend Laney :)
I will try it, but I'll have to make it for someone other than Rog - who hates onions and green pepper :)

Christmas Morning Breakfast Cassarole

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.

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)

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.

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 !!

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.

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.

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.

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 !

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 !

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

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.

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

Golden Graham Treats

3/4 c. light corn syrup
3 tbsp. butter
1 pkg. (11.5 oz.) milk chocolate morsels
3 c. miniature marshmallows
1 tsp. vanilla
1 pkg. (12 oz.) Golden Graham cereal (9 c.)

1. Grease rectangular pan, 13x9x2 inches.

2. Heat syrup, butter and morsels to boiling, stirring constantly. Remove from heat, stir in vanilla.

3. Pour over cereal; toss until coated. Fold in marshmallows, 1 cup at a time. Press in pan with buttered back of spoon. Let stand 1 hour.

4. Cut into 2 inch squares. Store loosely covered at room temperature up to 2 days. Makes 24 squares.


I tried to call Shirlee for her great recipe, but she wasn't home so I had to google it.  I got this one from www.cook.com

Turkey and Turkey Dressing (or stuffing if you like)

Turkey -

Clean out the bird, and wash it out and dry it off with paper towels.  Cut off any icky fat.  Stuff both ends with dressing.  Use the plastic or metal things to hook the legs back in.  The other end will need a turkey skewer to close it back up.  Rub the bird with butter and lay on a huge piece (3-4 feet square) of aluminum foil.  Put the breast side down.  Fold the foil up and around the bird.  Put an extra thickness around the wings.  Cover up completely, but don't seal.  Cook at 450 degrees for 15 minutes per pound.

Dressing -

1 quart diced celery
1 c. finely chopped onion
1 c. butter or margarine
4 quarts (firmly packed)  bread crumbs (cubed or broken into pieces) - use 3-4 day old bread
1 Tablespoon salt
2 teaspoons poultry seasoning
1/2 teaspoon pepper
1 1/2 to 2 cups broth, milk, or water

Cook celery and onion in butter or margarine over low heat, stirring occasionally until onion is tender, but not browned.  If you have people (Roger D and Zac) who can't stand the "crunch" of the onion/celery, they can be ground up finely in a food processor, so you don't have anything but the taste.

Meanwhile, toss together the bread cubes and seasonings.  Add the celery and onion and butter mixture, and toss lightly to blend further.

Pour the broth, milk or water over the surface of the bread mixture, tossing lightly.

Add more seasonings if desired.  Makes enough stuffing for a 14-18 pound turkey.

We usually stuff both ends of the turkey, and put the extra stuffing in a pan to cook (cover with foil) , and when carving the turkey, we pull out the stuffing from the turkey, and mix it in with the "pan" stuffing.

This is the dressing/stuffing that my mom has always fixed since I was a little girl.  It is my FAVORITE part of the Thanksgiving meal.

Tasty Vegan Pilaf

Quinoa (pronounced keen-WAH) has roughly the same amount of protein as milk.  It can be used like rice.  It was the principal grain crop in the Andes before the conquest of America.  This recipe copied from the Ogden Standard Examiner, by Jill Wendholt Silva

1 c. Quinoa (I found mine in a little box in the rice aisle)
2 tsp. olive oil
1/2 medium onion, chopped
3 cloves garlic, minced
1 c. vegetable stock (I used chicken broth)
1 1/2 c. water
1/3 c. chopped dry-pack sun-dried tomatoes
2 T. lemon juice
1 tsp. dried basil leaves
1/4 tsp. salt
1/2 tsp. pepper
2 c. chopped broccoli florets, or frozen chopped broccoli, partially thawed and drained
2 T. minced fresh parsley
2 T. freshly grated Parmesan cheese
2 T. sliced or slivered almonds, toasted.

Place Quinoa in a fine mesh sieve and rinse well; set aside to drain.
Heat olive oil in a 3 quart sauce pan over medium-high heat.  Add onion and garlic and cook, stirring frequently, until onion is tender.
Stir in stock, water, sun-dried tomatoes, lemon juice, basil, salt and pepper.  Cover and heat to a boil.
Stir in Quinoa. Cover, reduce heat to low and simmer for 10 to 15 minutes, or until thickened and most of the water is absorbed.
Increase heat to medium. Stir in broccoli.  Cover and cook 5 to 7 minutes or until broccoli is crisp-tender, stirring occasionally.
Spoon into serving bowl.  Garnish with parsley, Parmesan and almonds.  Serves 8.

Per 1/2 cup: 148 calories (25% from fat), 4 grams total fat, 25 grams carbohydrates, 6 grams protein, 3 grams fiber, 348 milligrams sodium.  This equals 4 Weight Watcher Points per 1/2 c.  This would be a Power Food.

To toast almonds, preheat oven to 350 degrees and spread in a single layer on a baking sheet.  Bake almonds 5 to 7 minutes or until golden.

Fruit Dip - 2 kinds

#1
1 large pkg. Lemon Instant Pudding
3/4 c. pineapple juice
1 large carton Cool Whip

Mix together and Chill

#2
8 oz. Cream Cheese
7 oz. Marshmallow cream
Juice from one orange

Soften cream cheese, and add marshmallow cream.  Squeeze juice into mixture.  Stir together and chill