Saturday, December 31, 2011

December 31: Egg Rolls


New Year's Eve! In celebrating this day, we often have Chinese food so I am sharing my favorite egg roll recipe.


2 lbs ground pork
3 1/2 c diced carrots
4 c shredded cabbage
3 c diced mushrooms
3 c diced celery
1 medium diced onion
4 1/2 c bean sprouts
60 lumpia wrappers
2 or more TB soy sauce

Cook in order of ingredients. Brown pork. Drain fat from pork before adding vegetables. Add carrots, cook 3 minutes. Add celery and onions, cook 3 more minutes. Add cabbage and mushrooms, cook 3 more minutes. Add bean sprouts and soy sauce. Cook 1 minute. Spoon 1 TB mixture into each wrapper (follow directions on package of lumpia to fold.) Deep-fry 4 to 6 minutes til golden brown and heated all the way through. 

Serve with sweet and sour sauce.



Friday, December 30, 2011

December 30: Cream Cheese Appetizer

Are you preparing for New Year's eve parties? Try this recipe my sister Robyn gave me.




8 oz pkg cream cheese
1 jar jalapeno jelly


Place cream cheese on plate. Spoon jelly over cream cheese. Serve with Wheat Thins or Club Crackers.


Variation:
Use cocktail sauce instead of jelly and put imitation Krab on top.

Thursday, December 29, 2011

December 29: Brown Sugar Muffins


Love these muffins. Thanks Becky for the recipe.

½ c butter 
1 c brown sugar 
1 egg
1 c milk
¼ tsp salt
1 tsp soda
2 c flour

Cream butter and sugar. Add egg. Add other ingredients alternating flour with milk. Mix. Bake in muffin tins at 350 for 15-20 minutes.



Wednesday, December 28, 2011

December 28: Quiche




From the kitchen of my friend, Liz comes this wonderful recipe.


1 unbaked 9” pastry shell
8 slices bacon, fried, crumbled, spread in bottom of pastry shell
Onion and parsley, opt. spread over bacon
2 c. grated Swiss cheese
4 beaten eggs, mixed with 1 can evaporated milk, salt and pepper to taste
Pour over cheese.

Bake at 350 for 40-45 minutes or until done. Let stand 15 minutes before serving.

Variation:
Use Cheddar cheese instead of Swiss cheese and add a layer or two of fresh spinach. Or omit the bacon for a vegetarian dish. 





Tuesday, December 27, 2011

December 27: Quick and Easy Breadsticks


From my favorite food blog "Jamie Cooks it Up"





1 1/2 c warm water
2 TB sugar
1 TB yeast 
1/2 tsp salt
3 1/2-4 c flour
1/4 c butter 
3/4 c grated Parmesan cheese
Johnny's Garlic Seasoning


Mix the water, sugar and yeast together in a measuring cup or in the bottom of your mixer. Let it set for 5 minutes. Add the salt and the flour, one cup at a time, until it is well incorporated. Mix on high for 5 minutes. Let the dough rest for 5 minutes. Melt the butter and pour half of it into a jelly roll pan. Place the dough in the center of the pan. Let it sit for 2 or 3 minutes. Letting the dough rest makes it much easier to shape.Spread the dough out flat onto the pan until it reaches all of the edges. Pour the other half of the butter onto the dough. Spread it around with your hands. Sprinkle Johnny's Garlic Seasoning over the dough and then the Parmesan cheese. With a pizza cutter cut the dough into three rows lengthwise, and then into about 12 rows the other way. Put the pan into a 170 degree oven for about 7-10 minutes. The bread sticks should rise about 1 inch. Turn the oven up to 350 and bake for about 12 minutes, or until golden brown. When they come out of the oven let them sit and rest again for about 5 minutes. Then redefine the cutting lines with a pizza cutter. 


Monday, December 26, 2011

December 26: Cranberry Jello

Another recipe from Brenda, my friend in Boise.




8 oz crushed pineapple
6 oz raspberry jello
8 oz cream cheese
1/2 c chopped nuts
16 oz whole cranberry sauce
1 c whipping cream, whipped
Drain pineapple. Save liquid. Add water to make 2 cups. Bring liquid to boil and use to dissolve gelatin. Beat cream cheese until fluffy. Add to cooled jello. Fold in whipped cream. Add cranberry sauce, pineapple and nuts. Let set.
Topping:
1 c pineapple
2 TB flour
1/2 c sugar
1 egg
8 oz Cool Whip
nuts, to taste


Boil all but Cool Whip until thick, stirring constantly. Cool, then fold in Cool Whip. Spread on top of salad, sprinkle with nuts.

Sunday, December 25, 2011

December 25: Easy Monkey Bread

This is my version of monkey bread. This is so fast and easy and I like to serve it with Christmas morning casserole. 


1 can refrigerator grand biscuit dough
1 cube butter
1 cup cinnamon sugar mixture

Spray a large bread pan with cooking spray. Melt butter. Cut each biscuit into fourths. Dip each biscuit piece into butter, cinnamon sugar mixture and pile in bread pan. Pour any remaining butter on top and sprinkle with cinnamon and sugar. Bake in a 350 oven for 35-40 minutes or until cooked through.

Saturday, December 24, 2011

December 24: Christmas Morning Casserole


I am sharing our families favorite Christmas morning meal. I hope you enjoy it.  It needs to be prepared Christmas eve.


2 lbs sausage links
3 slices white bread
2 1/4 c milk
1 1/2 tsp dry mustard, opt
1/2 tsp salt
1 1/2 c shredded cheddar cheese
10 eggs


On Christmas Eve,  brown sausage, drain;  then cut into bite-size pieces. Cut bread into cubes and place in bottom of 9 x 13 baking pan. Layer sausage on bread. In a large bowl, combine milk, eggs, mustard and salt. Beat for 1 minutes. Stir in cheese. Pour over the bread and sausage layers. Cover with aluminum foil and place in refrigerator overnight. 


On Christmas morning, take casserole out of refrigerator and let stand for 30 minutes. Bake in 350 oven for 30-40 minutes.  

Friday, December 23, 2011

December 23: Sour Dough Pancakes


I love love love sour dough pancakes. You will need a sour dough start for this recipe.  I was at a cooking class at church and Inez shared this recipe with us. 


At night, mix with 1 cup sourdough start:
2 c flour
2 c milk
1 tsp salt
Leave out on kitchen counter.


In the morning:  Take out 1 cup start and put it in the fridge in air tight container.


Mix the rest with:
2 tsp baking soda, or
1 tsp baking soda and 1 tsp baking powder
2 eggs
2 TB sugar
3 TB oil


Cook on hot griddle.

Thursday, December 22, 2011

December 22: Whole Wheat Bread


Cooking with whole wheat has been a passion of mine. I have taken many classes on using whole wheat and have taught many classes also.

I have owned a Bosch mixer since I was 18 years old and have been making whole wheat bread since then. I like many different whole wheat bread recipes but one of my favorites is the Bosch recipe. Here it is. Hope you enjoy!


6 c very warm water
2 TB salt
2/3 c oil
2/3 c honey
2 TB instant yeast
2 TB Dough Enhancer
10-16 c ground wheat
In mixing bowl combine water, salt, oil, and honey. Then add the yeast. (Make sure the water is not too hot.) Add dough enhancer. Slowly add wheat and mix until dough pulls slightly away from the sides of the bowl. Knead until gluten is properly developed. (You will be able to stretch it without holes easily forming.)
8-12 minute in Bosch Standard or Universal. 12-18 min. in Bosch compact. 5 minutes before the dough is ready, add the Dough Enhancer. Shape into loaves on hard greased surface. Rise in 150 oven 15-20 minutes. Turn heat up to 350 degrees. Bake for 30 minutes or until golden brown.
+++Make a batch at dinner time and use some of the dough in your meal, such as pizza, sopapillas, scones, dinner rolls, cinnamon rolls, or braided bread.

Wednesday, December 21, 2011

December 21: Veggie Pizza (An appetizer)


This fun, great for entertaining, yummy recipe comes from the 'Case Family Cookbook' I compiled many years ago. 



2 pkg crescent rolls
8 oz pkg cream cheese, softened
1/2 c mayonnaise
Grated Cheddar cheese
1/2-1 pkg Hidden Valley dressing mix
Cut up veggies: olives, carrots, broccoli, tomatoes, peppers
(or any others you like)


Heat oven to 375. Unroll both cans of dough; separate dough into 4 long rectangles. In ungreased 15x10x1-inch pan, place dough; pressing bottom and up sides to form crust. 
Bake 13 to 17 minutes or until golden brown. Cool completely, about 30 minutes. In small bowl, mix cream cheese, mayonnaise and Hidden valley dressing mix. Spread over crust. Top with vegetables. Serve immediately, or cover and refrigerate.

Tuesday, December 20, 2011

December 20: Orange Rolls


I love this recipe at Christmas time.




1 c. hot water or orange juice 
½ c. butter
½ c. sugar 
2 tsp. salt
2 Tb. yeast 
3 eggs, beaten
5 to 6 c. flour


Heat the water, sugar, butter, and salt in microwave 1 to 2 minutes. Mix 2 cups flour with yeast. Add liquid and eggs and rest of flour. Mix well and then knead for 5 minutes and refrigerate overnight. Roll into rectangle.

Spread with filling:
1/3 c sugar Grated orange rind (from 1 orange)
1/3 c butter

Roll up jelly roll style. Slice. Bake in greased cookie sheet at 350 for 12 minutes.

Glaze:
2c. powdered sugar Juice of 1 orange
Blend together (may not need all of the orange juice.)
Drizzle over war rolls on cooling rack.

Monday, December 19, 2011

December 19: Bran Muffins


My friend, Shellie, brought these muffins to work one day. They were delicious. I was happy to hear they had Zoom cereal in them. It is a whole wheat hot cereal that I grew up on. My dad use to call it "Zoom mush." I never really appreciated it then. I do now. I love it.





Measure:
2 cups Grapenuts
4 cups Zoom
Pour 2 cups boiling water over cereal and set aside.
Mix together:
2 ½ cups sugar
1 cup softened butter
4 beaten eggs
Add:
1 qt buttermilk
5 cups flour
5 tsp soda
2 tsp salt to above mixture.
Then add cereal mixture and mix well.
Put large spoonfuls in greased muffin tins and bake at 400 degrees for 20-25 minutes.
Mixture can be stored in fridge up to 4 weeks.
It makes a lot.

Sunday, December 18, 2011

December 18: Cream Cheese Mints

My dear friend, Neida, shared this recipe with me. They are divine. I know I am posting a lot of sugary treats. But it is Christmas time. 




Makes 8 dozen.


3 oz cream cheese, softened
1 TB butter
3 c confectioners' sugar
2 drops peppermint oil
Food coloring paste


In a large bowl, combine cream cheese, butter and confectioners' sugar. Mix in peppermint oil. Color as desired with food coloring paste, or leave white. Roll mixture into small balls and place on waxed paper. Flatten wit a fork dipped in confectioners' sugar. Let dry for about 2 hours on waxed paper, then freeze or refrigerate.


If stored in airtight container, these can be frozen for a couple months. These can also be molded. 

Saturday, December 17, 2011

December 17: Cranberry Glazed Chicken


This recipe sounds so good to me right now.  Maybe you have an extra can of cranberry sauce hanging around your pantry from Thanksgiving. This is an internet recipe.




1 pkg dry onion soup mix
1 can whole cranberry sauce
1 (8 oz) bottle Kraft French dressing
8 boneless chicken breasts, skinless

Mix onion soup, cranberry sauce and Kraft dressing. Pour over chicken breasts in 13x9 inch pan. Bake at 350 for 45 minutes, covered and uncovered 15 minutes. Serve over rice.

Friday, December 16, 2011

December 16: CHEX Muddy Buddies

I want to post this recipe  today because it is a great holiday snack and my family loves it.


9 c CHEX brand cereal
1 c semi-sweet chocolate chips
1/2 c peanut butter
1/4 c butter
1 tsp vanilla
1 1/2 c powdered sugar

Pour cereal into large bowl, set aside. In 1-qt microwave-safe bowl combine chocolate chips, peanut butter and butter. Microwave on HIGH 1 to 1 1/2 minutes or until smooth, stirring after 1 minute. Stir in vanilla. Pour chocolate mixture over cereal. Stirring until all pieces are combined. Pour cereal mixture into a large resealable plastic bag with the powdered sugar. Seal securely and shake until all pieces are well coated. Spread on waxed paper to cool. 

Thursday, December 15, 2011

December 15: Caramel

This is seriously the best caramel. My brother, Jon and his wife, Lorri, came up with this recipe. Good for apples, popcorn, or just plain.
1 c light Karo syrup
1/2 c butter
3/4 c brown sugar
3/4 c sugar
Dash salt
1/2 tsp baking soda
1 can sweetened condensed milk

Bring sugars, Karo syrup, butter and salt to boil. Add sweetened condensed milk. Bring to gradual boil. Cook until soft ball stage (240 degrees). Add baking soda and mix well.

Wednesday, December 14, 2011

December 14: Taco Salad

This recipe for Taco Salad is super simple and simply delicious. I have had this recipe for many years and cannot remember who gave it to me.




1 lb hamburger, browned and drained,
2 cans tomato soup
1 can kidney beans, drained and rinsed
1/2 pkg Fritos
1/2 pkg taco seasoning mix
Lettuce, shredded
Tomatoes, diced
Cheese, shredded
dollop of sour cream

Mix meat with soup, beans, taco mix. Simmer. Add Fritos just before serving. Serve on bed of lettuce. Top with tomatoes, cheese, sour cream.

Tuesday, December 13, 2011

December 13: Hot Chocolate

Some evenings I just want to curl up with "Jane Eyre" (favorite book) or "The Christmas Card" ( favorite Christmas movie) and a cup of hot chocolate. When I was in 8th grade at Northwest Jr. High in Salt Lake City, I loved my homemaking class with Mrs. Arbogast. This recipe is from her class over 40 years ago. Hope you enjoy it this Christmas season!

1/4 c cocoa
1/2 c sugar
1 1/3 c water
2 2/3 c milk
1/4 tsp vanilla

Mix sugar and cocoa in top of double boiler. Add water and make a paste. Boil 5 minutes. Add milk and stir until blended and warmed through.

(You can do this in a saucepan over medium heat instead of a double boiler and just watch carefully that the milk does not scorch.)

Monday, December 12, 2011

December 12: Wedding Punch

December 12 was the day my parents were married. So it seems appropriate to share a recipe for wedding punch. It is great for holiday entertaining too. This recipe comes from the Boogert's who served this at one of their children's weddings and it is so yummy!

5 qt cold water
2 TB citric acid
2 TB lemon extract
2 c sugar

Mix together.

Sunday, December 11, 2011

December 11: Kase Wahe- Traditional Cheese Pie

I served a mission for the Church of Jesus Christ of Latter-day Saints in Southern California. The last area I served was in Solvang, CA. It was during Christmas time that I was there. It could not have been a more beautiful, picturesque place to be at this time of year. My companion, Sister Weeks, shared this recipe with me. I loved it. I always think of this recipe at Christmas. I am sharing a few photos of Solvang too.

Solvang, CA

Solvang at Christmas time

Downtown Solvang

Solvang resides in Santa Ynez Valley

More of Santa Ynez Valley

Finally a picture of the pie!

Pie crust for one 9-inch pie

½ lb Swiss Cheese- grated

1 TB flour

3 eggs, well beaten

1 cup milk or cream

Salt and pepper, to taste

Line the pie plate with the pastry. Dredge the cheese with flour. Distribute the cheese evenly in pie plate. Beat eggs well, mix with milk. Season lightly and pour the mixture over the cheese. Bake 15 min in a 400 oven, then reduce heat to 300-325 and bake an additional 30 minutes. Serve immediately.

Saturday, December 10, 2011

December 10: Gingerbread house and frosting

This beloved recipe comes from Janell, my Boise friend.


Gingerbread house or cookies:

2 3/4 c flour
1/2 tsp salt
1 tsp sugar
1/3 c brown sugar
3 tsp baking powder
1 tsp cinnamon
1/8 tsp cloves
2/3 c molasses
1 egg
1/2 c oil

Mix dry ingredients together. Mix wet ingredients together. Add all together. Mix until well blended. Roll out into shapes for cookies or house. Place on cookie sheet. Bake at 300 degrees until crisp. Times will vary with size of gingerbread.

Icing:
3 egg whites, room temperature
1/2 tsp cream of tartar
1 lb powdered sugar
Beat together until it peaks. Keep wet towel over bowl until you use it. Pipe into cake piper or spread with knife.

Friday, December 9, 2011

December 9: Whole Wheat Rolls

I was over at my friend Laura's house, looking at one of her favorite cookbooks and came across this recipe. I am glad I wrote it down because it has definitely become a favorite. These rolls turn out great every time. Sorry I do not remember the name of the cookbook.



1 pkg dry yeast
2 cups whole wheat flour
3 TB sugar
1 c instant potato flakes
¼ c buttermilk powder
2 tsp salt
2 c warm water
¼ c butter, softened
2 large eggs
3 to 3 ½ c whole wheat flour
1 TB butter, melted
Combine first 6 ingredients in a large mixing bowl. (I use my Bosch for mixing and kneading.) Add water, ¼ c butter, and eggs; beat at low speed with an electric mixer until moistened. Beat at medium speed 2 minutes. Gradually stir in enough flour to make a soft dough. Turn dough out onto a floured surface and knead until smooth and elastic (6 to 8 minutes.) Place dough in a well-greased bowl, turning to grease top. Cover and let rise in a warm place, free from drafts, 55 minutes or until doubled in bulk. Punch dough down and divide in half. Divide each half into 12 pieces; shape each into a ball. (I like to make them into crescent shaped rolls.) Place 12 balls of dough in a lightly greased 9-inch round cake pan. Repeat procedure with remaining dough. Cover and let rise in a warm place, free from drafts, 30 minutes or until doubled in bulk. Bake at 350 degree oven for 20 minutes or until golden. Brush rolls with butter. Yield: 2 dozen


Thursday, December 8, 2011

December 8: Cranberry Avocado Salad


From Pinterest.





Dressing:
1/3 c sugar
1 1/2 TB poppy seeds
1 1/2 TB sesame seeds
1/2 tsp paprika
2 tsp dried mustard
1 TB minced sweet onion
1/2 tsp salt
1/4 tsp pepper
1/2 c white balsamic vinegar
1/3 c oil
1/3 c extra virgin olive oil

Combine all ingredients in a pint sized glass jar and shake well to dissolve sugar. 


Salad:
12 oz baby spinach, arugula, field greens
1 sm bunch cilantro, washed, dried, leaves removed whole from stems
2 medium avocados, peeled and sliced
3/4 c dried cranberries
3/4 c candied spiced almonds

Candied spiced almonds:
5 c sliced almonds, or 1 lb pkg
1/2 c sugar
3 TB butter
2 tsp cinnamon
1 tsp cumin
1 tsp paprika
1 tsp vanilla
salt

Place a lg sheet of foil on a work surface. Spray with cooking spray . Place sugar in a lg non-stick saute pan and heat over medium heat, occasionally tipping and swirling the sugar until it is all melted into a pale golden syrup. Lower heat immediately and add butter, cinnamon, paprika, cumin and vanilla. Stir until well combined and all butter is incorporated into the sugar syrup. Add the nuts and stir gently to coat. Don't worry if you have some clumps of caramelized sugar- they will melt as you continue to saute the almonds. Cover and continue to cook on low, stirring every minute or so until almonds are a golden brown. Watch very carefully as they can go from beautiful to burned very quickly! Turn out onto prepared foil and sprinkle liberally with salt. Spread out on foil to cool. 

Wednesday, December 7, 2011

December 7: Chocolate Chip Cookies

I have tried many chocolate chip cookie recipes through the years and this one continues to be one of my favorites. Thank you Cheryl for sharing this recipe with me.



Blend together:
2 c. shortening, or 1 c shortening and 1 c butter
1 ½ c. sugar
1 ½ c. brown sugar
4 eggs
2 tsp vanilla
2 tsp water
Sift together and add:
4 ½ c. flour
2 tsp baking soda
2 tsp salt
Add:
2- 12oz. pkg. chocolate chip

Drop by teaspoons on greased baking sheet. Bake at 350 for
8-12 minutes or until golden brown.

Tuesday, December 6, 2011

December 6: Spaghetti Sauce

My dear sister, Robyn, and I have shared many recipes through the years. This is one that she shared with me. Robyn and I were raised in Salt Lake City in an amazing family with wonderful parents, George and Connie Case. Our dad was a barber. There are 7 children in our family, 4 boys and 3 girls; Jeff, Karen, me, Bryan, Jon, Robyn and Noel. I have many family recipes to share on this blog. Hope you enjoy.


2-16 oz cans peeled tomatoes
2 bay leaves
1 6 oz can tomato paste
¼ to ½ tsp pepper
2 TB dried onions
Basil
2 TB sugar Garlic
1-2 tsp season salt
1 lb hamburger, cooked
Combine all ingredients. Simmer at least 1 hour.


Monday, December 5, 2011

December 5: French Dip Sandwiches


For a quick to fix meal that everyone will love, try these!









6 Hoagie buns
1 lb deli roast beef
1/2-1 lb provolone cheese
1 pkg Au Jus sauce mix, make as directed on package

Slice the buns in half, lengthwise. Lay on cookie sheet. Toast in broiler oven until golden brown. Remove from oven. Pile on the roast beef and a slice of provolone cheese. Stick them back in the oven until cheese is melted. Serve with Au Jus sauce.

Sunday, December 4, 2011

December 4: Honey-Glazed Chicken

I am so glad I came across this wonderful recipe in our church cookbook. Thank you Tara for sharing it. I love the cayenne pepper in it.


1/2 c flour
1 tsp salt
½ tsp cayenne pepper
1 (3lb) chicken, cut up ( I use boneless, skinless)
½ c butter, melted and divided
½ c packed brown sugar
¼ c honey
¼ c lemon juice
1 TB soy sauce
1 1/2 tsp curry (I have to be truthful, I have never put this in)
In a bag, combine flour, salt, and cayenne pepper; add chicken pieces and shake to coat. Pour 4 TB butter in 9x13 pan; place chicken in pan, turning once to coat. Bake, uncovered, at 350 for 30 minutes. Combine brown sugar, honey, lemon juice, soy sauce, curry powder, and remaining butter; pour over chicken. Bake 45 minutes more or until chicken is tender, basting several times. Makes 4 to 6 servings.

Saturday, December 3, 2011

December 3: Funnel Cakes

My mother use to make these. This is her recipe. This is a very fun food for making memories. I love them!


1 egg
2 TB sugar
2/3 c & 2 TB milk
¼ tsp salt
1 1/3 c sifted flour
¾ tsp baking powder

Beat the egg and add the milk. Sift the flour, sugar, salt, and baking powder together. Add egg mixture. (It will be about the consistency of hot cake batter.) Beat until smooth.
Holding your finger over the bottom of a funnel, pour the batter into it. Drop batter into hot oil, swirling it into circles and other interesting shapes. Make each cake about six inches in diameter. Fry in about 1 to 1 ½ inch oil until golden brown on both sides. Drain on paper towel.
Sprinkle with powdered sugar.

Friday, December 2, 2011

December 2: Sweet Potato and Black Bean Burritos

Today is my birthday and I need to post a recipe that I adore, so here it is. About 10 years ago I was in Moab, one of my favorite vacation spots, and was at a festival where these burritos were being sold. Sweet potatoes and black beans are two of my favorite foods and they are very nutritious. They may sound strange to serve together, but they are delicious. I wanted this recipe so I watched how they where being made and came home and did it myself. I have been making them ever since. I have a second recipe that I have since found online. I love them both..




Recipe 1:
1 yam or sweet potato, peeled and diced
1 small onion, diced
2 TB taco seasoning, about 1/2 commercial pkg
Olive oil
1 can black beans, drained and rinsed
2 TB chopped cilantro
10" tortillas (I like whole wheat)
Favorite toppings: salsa, sour cream, tomato, lettuce, lime, cheese
In a medium bowl combine sweet potato, onion, taco seasoning and about 2 TB olive oil. Toss to coat. Spread on a large cookie sheet. Roast for 30 minutes at 375 stirring half way through the cooking time. Toss the black beans and cilantro with the sweet potato mixture. Scoop mixture onto tortilla. Add toppings. Roll up. Serve.

Recipe 2:
Cooked black beans
Cooked sweet potatoes or yams
Salsa
Spanish rice
Grated Cheddar cheese
Whole wheat tortillas
Smear some sweet potato on warmed tortilla shell. Add beans, rice, cheese, and salsa. Roll up. Serve.

Thursday, December 1, 2011

December 1: Fudge

Let's start the Christmas holiday month off right with a classic favorite recipe, fudge. Look no further for a fudge recipe. This one is the best one ever. It is rich and creamy and so simple! My mother-in-law gave this recipe to me years ago. I make it every year. Merry Christmas!

Mix 2-12 oz. pkgs. milk chocolate chips with 1 can sweetened condensed milk and 3 TB butter. Microwave for 3 minutes. Stir until well blended and it is smooth and shiny. Add a sprinkle of salt and 1 tsp. vanilla. Mix well. Pour into a buttered 8x8 pan. Chill until firm. Cut into 1 inch squares.


Wednesday, November 30, 2011

November 30: Oreo Cookies

From another good friend, Janell, that I met while living in Boise, comes this loved cookie recipe. So simple! For Christmas, color the frosting pink and add some peppermint flavoring.


2 chocolate cake mixes

1 c butter, softened

4 eggs

Mix all ingredients together. Roll into small balls. Place on ungreased cookie sheets. Bake for 8 minutes at 350. Let cool on cookie sheet. Spread frosting between 2 cookies. Store in a airtight container in the fridge.

Frosting

8 oz pkg cream cheese, softened

¼ c butter, softened

3 2/3 c powdered sugar

Mix all ingredients together.


Tuesday, November 29, 2011

November 29: Refried Beans

We lived in Boise for 5 years, while there I taught many cooking classes, one of these classes was on beans. My friend Mary shared this recipe with me during one of these classes. I loved it because you do not have to soak the beans. It is so simple, you just throw everything in a crock pot and let it cook all day and then blend it. It can be used for tostadas, burritos, nachos or any recipe that requires refried beans.


4 c pinto beans

1 lg can tomato sauce or whole tomatoes

1 onion, chopped or dried onion equivalent

2 sm dry red chilies or 2 tsp dry chilies, opt

4 TB chili powder

4 garlic cloves or garlic powder

2 tsp salt

2 TB brown sugar

Wash and check beans for rocks. Put in crock pot and completely cover with water. Add remaining ingredients. Cook 8 hours. Add water as needed. When the beans are tender, mash them right in crock pot with a potato masher or hand blender, or leave whole.

Monday, November 28, 2011

November 28: Perfect Oatmeal

I love oatmeal in the winter time! This is a great recipe for the perfect bowl of oatmeal. I found it in a Salt Lake newspaper many many years ago. I have also listed some great oatmeal topping ideas.




Here are tips for a perfect bowl of oatmeal. One cup of oats cooked in two cups of water will yield about 1 ¾ c oatmeal. Bring water to brisk boil, stir in old fashioned, not quick, oats, cook for two minutes, making sure the water returns to a boil for at least one minute. Cover, remove from heat and let sit for eight minutes. Oat flakes will be cooked but separate, not mushy.

Toppings and Oatmeal tips:
Fresh berries
Brown sugar
Agave nectar
Apples
Toasted coconut
Nuts
Honey
Yogurt
Raisins or crasins
bananas
maple syrup
Use apple juice in place of water for cooking


Sunday, November 27, 2011

November 27: Poppy Seed Cake

"The Lion House Cookbook" is definitely one of my favorite cookbooks. This recipe comes from that book. Enjoy!




1 pkg yellow cake mix

½ c water

1 pkg (3 oz) instant French vanilla pudding mix

1 tsp rum flavoring

½ c butter, melted

4 eggs

¼ c poppy seeds

1 c thick sour cream

Combine cake and pudding mixes, eggs, sour cream water, rum flavoring, butter, and poppy seeds in large mixing bowl. Blend well on low speed, then beat at medium speed for 5 minutes. Pour batter into well-greased and lightly floured Bundt cake pan. Bake at 350 for about 45 minutes, or until cake tests done. Remove from oven and cool in pan for 15 minutes. Turn out onto cake rack and cool completely. Sift a lightly dusting of powdered sugar over cake, if desired.


Saturday, November 26, 2011

November 26: Chicken Casserole

I have made a lot of casseroles in my life and probably have made this one more than any other. It is definitely a favorite. When we were moving from Boise to Spanish Fork 18 years ago and stayed with one of my best friends, Brenda, she made this for dinner. I am posting this recipe today because you can use leftover turkey in it also.




1 c cooked chicken / turkey pieces

1 can cream of chicken soup

1 can chopped water chestnuts

1 onion, chopped

½ tsp salt

2 c cooked rice

½ lb grated cheddar cheese

¾ c mayonnaise

1 tsp lemon juice

Combine all ingredients. Put in a 9x13 baking dish. Bake at 350 about 30 minutes or until heated through and cheese is bubbly.

This recipe freezes well too. If you want to freeze it, do so before you bake it.

Friday, November 25, 2011

November 25: Holiday Crescent Rolls

I have joined the world of reading cooking blogs and my favorite one is "jamiecooksitup.blogspot.com This crescent roll recipe comes from her blog. I tried them yesterday and they are delicious. This recipe makes 48 rolls and they were gobbled up. This recipe is a keeper.



2 c scalded milk (just put it in a bowl, and heat in the microwave for 2 min)
1 1/2 c warm water
2 TB yeast + a dash of sugar
1 TB salt
1/2 c sugar
1 stick butter, softened
3 eggs
10-12 c flour
1 stick butter, melted (for shaping dough)
1. Place the warm water, yeast and dash of sugar in the bottom of your mixer. Stir it around and let it sit for 5 minutes. It should start to rise and get all bubbly.
2. Add 3 cups of the flour and mix for 30 seconds. You want to add this much flour, before you add the scalded milk and eggs...the hot temperature of the milk would be too much for the yeast, and you don't want to "cook' your eggs.
3. Add the scalded milk, sugar, salt, softened butter (not the melted butter) and the eggs. Mix for 1 minute.
4. Add the flour 1 cup at a time, until the dough scrapes the side of your mixer clean.
5. Mix on high for 8 minutes. This much mixing really improves the texture and elasticity of the dough.
6. Let the dough rise, in the mixer for about 45 minutes, or until doubles in size.
7. Punch the dough down and divide it in 4 equal parts. Shape each part into a nice round ball and let them rise on the counter top. Spread a little of the melted butter on the counter top, before you set the dough on it. Let the dough set for 8 minutes. Letting dough rest for just a bit before it is shaped makes a huge difference when you are trying to shape it.
8. With a rolling pin, roll each ball into a nice round circle about 1/2-3/4 of an inch thick. Pour a bit of the butter in the center.
9.With a pizza cutter, cut the circle into 12 equal triangles. Start from the fat end and roll each triangle up. Place on a large, sprayed cookie sheet.
10.Place on cookie sheet in 3 rows, 8 rolls deep.
11. Let them rise double on kitchen counter. Do not let them get too tall. Once they start to touch each other, they have risen enough.
12. Bake in a preheated 350 degree oven for about 15 minutes or until they are golden brown.
13. When the rolls are still hot, brush them all over with more of the melted butter.