Sunday, November 11, 2012

June 9- Hot buttery soft pretzels

16 Pretzels

For the dough:
5 cups flour
1 tsp sea salt
2 tsp sugar
4 1/2 tsp yeast
2 c warm water

For the Topping:
1 c warm water
2 TB baking soda
vegetable oil for greasing the sheet pan
coarse sea salt, for sprinkling
3 TB butter, melted

  1. Combine all the dough ingredients in the bowl of a stand mixer, and mix with the paddle attachment until somewhat combined (or just mix by hand with a wooden spoon). Change to the dough hook and knead on medium low for 5 minutes. The dough should feel soft and smooth, not sticky to the touch.
  2. Lightly dust the dough with flour, then place in a ziploc bag and let the dough rise for 30 minutes.
  3. Preheat the oven to 450 degrees F, and lightly grease a baking sheet with vegetable oil. You could also do parchment paper if you can find one that's rated high enough (most parchment papers I've seen only go up to 420 degrees F).
  4. Remove the dough from the bag and place onto a lightly oiled countertop. Divide the dough into 8 pieces (just cut it with a knife).
  5. Whisk to combine the warm water and baking soda and cook in the microwave for 1 minute. FYI it's not going to dissolve completely, and that's okay.
  6. Roll each of the eight pieces into a long rope, and shape each one into a pretzel.
  7. Dip each pretzel into the soda wash and place onto the greased baking sheet. Sprinkle with coarse sea salt, then let them rest for 10 minutes.
  8. Bake for 9 to 10 minutes until the pretzels are golden brown. Brush the pretzels with the melted butter while they are hot out of the oven, so the bread can soak up all the buttery goodness. Mmm.

June 8- Honey Roasted Potatoes

1 lb red potatoes, quartered
2 TB diced onion
2 TB butter, melted
1 TB honey
1 tsp dry mustard
1 pinch salt
1 pinch ground black pepper

Preheat oven to 375. Lightly coat an 11x7 inch baking dish with nonstick cooking spray. Place potatoes in a single layer in prepared dish, and top with onion. In a small bowl, combine melted butter, honey, mustard, salt and pepper, drizzle over potatoes and onion.Bake for 35 minutes or until tender, stirring halfway through the cooking time. 

Note: I double the sauce

Saturday, September 29, 2012

June 7: Chocolate Dream Cookies

Thank you Kaytlin for this great recipe.  This is a delicious chocolate cookie. 

2 cups flour
3/4 c cocoa
1 tsp baking soda
1/2 tsp salt
1 cup butter, or 
1/2 c butter and 1/2 c shortening, softened
2/3 c packed brown sugar
2 large eggs
1 tsp vanilla

Cream butter, sugar and vanilla. Beat until smooth. Add eggs one at a time.Mix. Add dry ingredients. Mix. Add options. Drop on cookie sheet. Bake at 350 for 11 minutes. 

Options to add to dough:

chopped pecans, almonds, walnuts
chocolate chips
chopped peanut butter cups
white chocolate
chopped oreo cookies

Thursday, August 30, 2012

June 6: Hungry Man Steak Sandwich

This recipe comes from one of my favorite cooking shows "Pioneer Woman". We tried this tonight and it got  thumbs up. It is so simple and fast and delicious. 

1 large onion
About 2 cubes butter
2 lbs cube steak
Seasoned Salt
1/2 c Worcestershire sauce
Tabasco Sauce, to taste
4 whole French/deli rolls
Opt- Mozz cheese, tomato, lettuce

Slice onions and cook in 1/4 stick butter until soft and light brown. Remove and set aside. Slice cube steak against the grain. Season with seasoned salt. Heat 2 TB butter over high heat in the same skillet until melted and beginning to brown. Add meat in single layer. Cook one side until brown, then flip and cook other side until brown. About 1 minute on each side. Add 1/2 cup Worcestershire sauce, Tabasco, and 2 TB butter. Add cooked onions.  Stir to combine. Butter halved French rolls and brown in skillet. To assemble: lay bottom half of French roll on plate. Place meat mixture, followed by a spoonful of juice from the pan. Top with other half of roll, cut in half. Add Mozz cheese, tomato and lettuce if desired. 

Saturday, August 25, 2012

June 6: Egg Salad

I just made myself an egg salad sandwich today for lunch and realized that I have not posted this recipe. I make it quite often. It is so simple and delicious. My kids seem to like it too. 

Eggs, boiled, chopped
(see my instructions to boil the perfect egg)
miracle whip and/or mayo
Salt and Spice
(see my recipe for this, you can no longer find it in the store)

Mix the three ingredients together to your taste.
Serve on your favorite bread.
Garnish with lettuce, opt.

Thursday, August 23, 2012

June 5: Tuscan Chicken Sandwich

I ate this sandwich at Einstein's the other day and loved it so I came home and made it for me and Ian's dinner tonight. It is so delish!
Plain bagel, regular or thin
chicken breast
1 slice muenster cheese
1 slice tomato
Balsamic vinegar
olive oil
dried basil

Pour a little olive oil in a bowl. Sprinkle the oil with dried basil. Let it sit for a minute or two. Pound chicken breast so that it is uniform in size. Spread basil olive oil over chicken breast. Grill chicken breast until done. Salt and pepper the chicken breast as you cook it. (You can also George Foreman the chicken breasts.) Slice chicken in strips. 

Brush the insides of a sliced bagel with a small amount of olive oil. Broil bagel halves until light brown. Sprinkle the top half of bagel with balsamic vinegar.

Assemble sandwich:
Bagel bottom
sliced chicken
slice of Muenster cheese 
(now place it under broiler to melt cheese)
Top of bagel

Slice the bagel in half and enjoy!

Sunday, August 5, 2012

June 4: Cafe Rio Pork

This is definitely a family favorite. The pork is what my family orders every time we go to Cafe Rio. This is a great copy.

2 lbs pork roast
2 cans Coke or Root beer, not diet
1/2 c brown sugar
1/2 tsp garlic salt
1/4 c water
1 can diced green chilies
3/4 can enchilada sauce
1 c brown sugar

Put pork in a reclosable bag to marinate, pour in one can of Coke and 1/2 c brown sugar. Marinade for a few hours or overnight. Drain marinade and put pork, 1/2 can Coke, water and garlic salt in crock pot on high for about 3-4 hours. 

Remove pork from crock pot, drain off liquid, shred pork.

Mix together, in bowl or blender, other 1/2 can Coke, can of chilies, enchilada sauce and 1 c brown sugar. 

Put shredded pork back in the crock pot, cover with sauce, heat just until warmed through. 

Friday, August 3, 2012

June 3: Chinese Chicken Salad with Sesame Dressing

Happy Birthday Richie.  I know you like Chinese food. This is a delicious and easy salad to make.

12 3 inch wonton skins, sliced into 1/4" strips
1/4 c oil
4 c chopped romaine lettuce
1 chicken breast, shredded
2 green onions, chopped
1/4 c sliced almonds, toasted lightly
1 TB sesame seeds
2 c cooked spiral pasta noodles, cooled

1/2 c oil
2 TB sugar
1 tsp salt
1/4 tsp pepper
3 TB seasoned rice vinegar
1 tsp sesame oil

Heat oil in skillet over medium-high heat. When oil starts to shimmer, fry wonton skins in batches of 5-7 strips for 30 seconds each side or until lightly browned, working quickly so they don't burn. Remove from oil and drain on paper towels until cooled.

In a large bowl, combine lettuce, chicken breast, green onion, almonds and pasta. 

Combine dressing ingredients in a small bowl. Whisk well until sugar dissolves. Dress lettuce mixture with dressing and top with sesame seeds and wonton strips and serve. 

Saturday, July 7, 2012

June 2: Baked Potato Salad

I made this for a family gathering.  It was a pleaser.

4 lg Russet potatoes
1/2 c mayonnaise
1/2 c sour cream
1/2 c shredded extra sharp cheddar
1/4 c chopped chives (2 TB dried chives)
8 strips thick cut bacon, cooked crisp and chopped
salt and pepper, to taste

In a medium bowl whisk together the mayonnaise and sour cream until well mixed. Add 3/4 of the chopped chives along with salt and pepper. Whisk to mix. Fold in the cheese and bacon. Chill while you do the potatoes. 

Scrub potatoes. Boil until barely tender. Peel and cube into 1/2" pieces. Fold the cooked potatoes into the chilled dressing. Garnish with the remaining chives and bacon. 

Saturday, June 30, 2012

June 1: Neiman Marcus Brownies

A Pinterest "too die for" recipe.

1 box yellow cake mix
3 eggs
8 oz cream cheese, softened
1/2 c butter, melted
4 cups powdered sugar

Preheat oven to 300. Spray a 9x13 pan with cooking spray. Mix cake mix, melted butter and one egg to a soft dough. Press into  the bottom of the ban. Mix powdered sugar, softened cream cheese and remaining two eggs until smooth, about 1-2 minutes. Pour on top of crust. Bake at 300 for 40-50 minutes until top is golden brown.

Friday, June 29, 2012

May 31: Roasted Potato

The most Ah-Mazing Roasted Potatoes! These are so easy to make! Cook a potato in microwave, oven, or pressure cooker until soft all the way thru. Cut in half, then into squares (just down to skin). Season with butter, Parmesan & Lawry's. Place in oven on aluminum foil-lined pan and BROIL for 10-15 mins. Enjoy!!!

Saturday, June 23, 2012

April 29: Southwest Chicken Chop Salad

I found this amazing salad while looking through blogs. 

2 cups diced rotisserie chicken
1 green pepper, diced
1 cup black beans
1 cup sweet yellow corn {canned or frozen and defrosted}
2 roma tomatoes, diced
4 scallions, washed and sliced {white and green parts}
1 large romaine heart, washed and chopped
1/2 bunch cilantro, washed and chopped
2 just under ripe avocados, diced
2 cups crushed tortilla chips
for the dressing-
1/2 cup mayonnaise
1/2 cup sour cream
1/2 tablespoon ranch seasoning
1/2 tablespoon taco seasoning
1/2 tablespoon lime juice {optional}
salt & pepper, to taste
In a large bowl, stir all salad ingredients together, excluding the tortilla chips and avocado. In a small bowl, stir all dressing ingredients together until smooth. When ready to serve, toss salad with dressing then gently stir in avocado and tortilla chips.

February 16: Chili Verde Con Carne

This recipe comes from my mother-in-law.  It is a highly requested meal for family gatherings.

1 lb pork
1/3 c flour
1 1/2 tsp salt
1/4 c oil
1 tsp cumin
1 28 oz can tomatoes
2 TB lemon juice
1 clove garlic, crushed
1 beef bouillon
1/2 c boiling water
1 tsp sugar
1 medium onion
1 4 oz can chopped green chilies
1 green pepper, diced

Partially freeze pork and then cut in thin strips. Combine four and salt. Dredge strips and fry in oil, 1/3 at a time. Pour off liquid. Cut tomatoes into pieces and set aside. Add tomato liquid, lemon juice, and garlic to meat. Stir to combine. Dissolve bouillon in boiling water. Add to meat. Also add green pepper, onion and chilies. Cover tightly and cook slowly for 45 minutes. Stir occasionally. Stir in tomatoes for 15 more minutes. Serve over rice.

January 6: Creamy Chicken Tacos

Great Crock pot recipe from "Jamie Cooks It Up."  This is so easy to put together. 

5 frozen chicken breasts
1 1/2 c salsa
2 cans cream of chicken soup
2 1/2 TB taco seasoning
1 TB maple syrup
1 tsp lime juice
1 TB butter
1/2 c sour cream

Top with tomatoes, onions, cheddar cheese, lettuce and cilantro.

Spray the inside of crock pot with cooking spray and place the chicken inside. In a mixing bowl stir together all other ingredients except the butter and sour cream. Pour the sauce over the top of the chicken. Cover and cook on high for 4 hours.  Take the chicken out of the crock and onto a plate. Shred it up and replace in the crock pot. Add the butter and sour cream. Stir it up. Cook for 1 more hour.  This can also be cooked on low for a total of 8 hours. 

May 4: Cheese Pilaf

This is one of my favorite recipes ever!

1/4 c brown rice
1/4 c barley
1/4 c rye
1/4 c millet
½ c butter                                             
2 medium onions, chopped                     
4 beef bouillon cubes                               
¼ c rice 
½ lb sharp Cheddar cheese, shredded                                                          
8 oz can mushrooms and liquid
1 c slivered almonds
Cook grains together as you would cook rice. Melt the butter in a skillet or medium saucepan. Sauté the chopped onions over medium heat. Dissolve the bouillon cubes in some hot water, and add to the chopped onions. Stir in remaining ingredients. Pour into 2-qt casserole dish, and cover tightly. Bake in a 325 degree oven for 30 minutes or until bubbly. Add additional water if necessary. Serves 8

April 20: Funeral Potatoes

I need this recipe in my file for the several times a year I make it.

1 32 oz pkg frozen shredded potatoes
1 c sour
2 1/2 c Cheddar cheese
4 TB melted butter, divided
2 10 oz cans cream of chicken soup
salt and pepper
1 1/2 c corn flakes

Pour bag of potatoes into a large mixing bowl. Thaw in microwave if not already thawed. To the potatoes, add sour cream, cheese, 2 TB melted butter, soup and salt and pepper. Stir with wooden spoon. Pour corn flakes in a food processor and crush into crumbs. Add the other 2 TB melted butter to the corn flakes crumbs and mix. Spray a 9x13 pan with cooking spray and spread the potato mixture into it. Cover it with the corn flake crumbs, cover the pan with tin foil and bake at 350 for 45 minutes. 

April 8: Oven Rice

This was my mother's recipe.

1 medium onion
1 1/2 c uncooked rice, not instant
celery and green pepper, opt
1 cube butter
2 10 oz cans beef bouillon

Brown onion in butter. Stir all ingredients together and cover. Bake 1 1/2 hours at 350.

February 2: Garlic Mashed Potatoes

From my ward cookbook comes this yummy side dish.

3 lb potatoes, peeled and cubed
1 lg head garlic
3 TB cream or canned milk
4 TB butter
1/2 tsp pepper
Salt to taste

Cook potatoes until tender, approximately 20 minutes. While potatoes are cooking, peel the outer skin from the garlic and separate the cloves. Place them in a small saucepan; cover with water and bring to a boil. Lower heat and simmer until garlic is very soft, approximately 15 minutes. Drain and cool. Slip the skins from the garlic and combine garlic with the cream in a food processor. Puree until smooth. Mash the potatoes and add the pureed garlic, butter, pepper, and salt  to taste. 

February 28: Fresh Mango Salsa

Two of my favorite foods, mangoes and jicama, rolled into one great salsa.

2 ripe mangoes, peeled and chopped
* 1/2 small red onion, finely chopped
* 1/2 small jicama, finely diced
* 1/4 cup fresh cilantro, washed, dried and chopped
* Juice of two ripe limes
* Sea salt

Combine the first four ingredients, then add the lime juice, stir thoroughly, and add sea salt to taste!

May 20: Corn Meal Muffin

From the Albers Corn meal box. This is a moist delicious corn meal muffin. 

Preheat oven to 350. Grease or paper-line 24 muffin tins.

Combine dry ingredients together.
Combine wet ingredients together.

1 ½ c flour 
2/3 c sugar
½ c corn meal 
1 TB baking powder 
½ tsp salt

1 1/4 c milk
2 eggs, slightly beaten
1/3 c oil
3 TB butter, melted

Add wet mixture to dry mixture. Stir until just blended. Pour into prepared muffin cups. Bake for 18 to 20 minutes or until centers spring back when touched.

April 14: Granola

My niece, Kaytlin, came to spend the night with us and brought some yummy granola that she and her mother made. Here's the recipe for it.

1 1/4 c flour
3 1/4 c oats
1 c pecans
1 heaping c almonds, raw
1 1/3 c sweetened flaked coconut
1.4 c flax seed (optional)
1/8 c oil
1/2 c water
1 c brown sugar
1 tsp vanilla
1/2 tsp cardamom
1/2 tsp cinnamon
3/4 tsp salt

Pre-heat oven to 300. In a large mixing bowl combine flour, oats, nuts, spice and flax seed. Set aside. In a medium sauce pan heat oil, water and sugar until boiling. Boil until sugar is dissolved. Take off heat then add vanilla. Pour sugar mixture over flour mixture and let it sit without stirring for 10 minutes. Then stir until combined. Spread evenly in cookie sheet. Bake 45 minutes stirring every 15 minutes. Let cool and add 1 cup craisins.

Wednesday, May 30, 2012

May 30: Feijoada- Brazilian Black Bean Soup

This recipe is straight from Brazil. My brother-in-law, Shannon, served a mission there and I assume he brought home this recipe. My sister Robyn is a pro at making it. It is so delicious!

Sort 1 lb black beans. Soak overnight.
Next morning:
Bring the beans to boil in water about 2” above beans.
Reduce heat to low.

1 chopped onion                                                
¼ tsp garlic powder                                          
Small salt pork   
Ham hock
1 bay leaf                                               
Cook on low heat for several hours.
About 2 to 3 hours before serving, add desired meats or more water, if necessary.
Suggested meats: Italian and/or German sausage links
                      Hillshire Farms sausage cut in 2” sections
                      Unsliced bacon

May 29: Strawberry Tropical Smoothie

3 c pineapple juice
2 c sugar    
3 c hot tap water                                            
3 oz lemonade frozen concentrate   
3 oz frozen orange juice concentrate    
1 qt fresh or frozen strawberries
Freeze pineapple juice in ice cube trays. Stir together sugar and hot tap water.  Let cool.  Blend pineapple juice cubes, orange juice, lemonade, and strawberries. Add water gradually and mix thoroughly. Garnish glass with fresh strawberry, mint or colorful toothpick umbrellas. Makes 10 servings.

Monday, May 28, 2012

May 28: Revitalizing Blueberry Smoothie

This is a Dr. Oz recipe.  I find this so refreshing to sip on it. I have recently discovered chia seeds and love them! I plan to drink this all summer instead of soda. 

1 c almond milk (plain or unsweetened)
1/4 c frozen blueberries
1/2 banana
1 TB chia seeds
1 c ice

Blend the ingredients in blender until smooth. Will be very thick. 

Sunday, May 27, 2012

May 27: Chocolate Ice Cream Roll

From my Relief Society sisters in Boise.

3 eggs
1 c sugar
1/3 c water
1 tsp vanilla
3/4 c flour
1/4 c cocoa
1 tsp baking powder
1/4 tsp salt

Heat oven to 375. Line jelly roll pan with aluminum foil or waxed paper; grease generously. Beat eggs on high speed until very thick and lemon colored, about 5 minutes. Beat in sugar gradually. Then beat in water and vanilla on low speed. Add flour, cocoa, baking powder and salt gradually, beating just until batter is smooth. Pour into pan. Bake 12-15 minutes until toothpick inserted in center comes out clean. Immediately loosen cake from edges of pan; invert on towel sprinkled generously with powdered sugar. Carefully remove foil. Trim off stiff edges if necessary. Carefully roll cake and towel. Cool on wire rack at last 30 minutes. Unroll cake; remove towel. Spread 1 pint softened vanilla ice cream on cake. Roll up, seam side down, wrap in plastic wrap then foil. Freeze until firm, about 6 hours. Remove from freeze 15 minutes before serving.  

Rainbow Sherbet Roll
Prepare above jelly roll, omit cocoa. After unrolling, spread with rainbow sherbet.

Saturday, May 26, 2012

May 26: Lemon-Sour Cream Pie

Becky's yummy pie filling.

2/3 c sugar
3 TB cornstarch
1 c milk
3 egg yolks
1 tsp finely grated lemon peel
1 tsp finely grated lemon peel
1/4 c lemon juice
1/4 c butter
1 c sour cream

Mix sugar and cornstarch in medium saucepan. Whisk in milk until smooth, then yolks. Stir in lemon peel and juice; add butter. Whisk constantly over medium heat. Heat 4 to 5 minutes until thick. Do not boil. Remove from heat. Cool to room temperature. Stir in sour cream until well blended. Pour into baked 9" pie shell. Cover with wax paper. Refrigerate 6 hours. Serve with whipped cream. 

May 25: "Never Fail" Pie Crust

Again from Becky in  the ward.

Combine and cut into marble size:
3 c flour
1 tsp salt
1 1/3 c shortening
1/2 tsp baking powder

Combine and beat with fork:
6 TB water
1 TB vinegar
1 egg

Toss liquid mixture into flour mixture. Gather dough, press into flattened ball. Wet counter, place wax paper on wet counter, flour wax paper. Roll out dough. Lift wax paper and peel off dough onto pan. Bake 425 for 7-10 minutes. 

May 24: Brown Sugar Nut Squares

From a friend in the ward, Becky.

1 c butter, at room temperature
2 c packed brown sugar
2 eggs
2/12 c flour
1 tsp salt
1 tsp baking soda
1 c walnut pieces, opt
1 c chocolate chips

in a large bowl, cream together butter, brown sugar and eggs until mixture is pale yellow in color and light and fluffy. Add flour, salt and baking soda. Beat until well-blended. Fold in walnuts and chocolate chips. Lightly grease jelly roll pan. Spoon dough into middle of pan. With moistened hands, flatten dough to 1 " of edge of pan. Bake in oven for 15-20 minutes or until center is done. When cool, cut into squares. 

May 23: Double Chocolate Mint Bars

From my sister, Robyn and her daughter, Morgan.

1 3/4 c flour
1 c sugar
1/2 c cocoa
1/3 c brown sugar
1 1/2 tsp baking powder
1/4 tsp salt
1 1/4 c butter, divided
3 eggs, slightly beaten
1 can sweetened condensed milk
1/2 tsp mint extract, divided
2 c semi-sweet chocolate chips

Heat oven to 350. Grease 9x13 pan. In large bowl, stir together flour, sugar, cocoa, brown sugar, baking powder and salt. Cut in 3/4 c butter until mixture resembles coarse crumbs. Beat in eggs and 1/4 tsp mint extract; spread mixture into pan. Bake 23  to 25 minutes or until wooden pick inserted in center comes out clean. In sauce pan over low heat, melt 1/2 cup butter with chocolate chips, stirring constantly. Stir in sweetened condensed milk. Remove from heat; stir in remaining 1/4 tsp mint extract. Pour over baked layer. Let stand 20 minutes or until slightly set. Drizzle Vanilla Glaze over top. Refrigerate until set, about 1 hour. Cut into bars. About 24 bars.

Vanilla Glaze:
Stir together 3/4 c powdered sugar, 5 tsp milk and 1/2 tsp vanilla extract. 

Tuesday, May 22, 2012

May 22: Rodeo Burger

Hamburger buns
Hamburger patties
Cheddar cheese
Onion rings
BBQ sauce
Lettuce, tomatoes, opt. 

Monday, May 21, 2012

May 21: Sweet and Saltines

I was watching the Food Network Saturday and Trisha Yearwood shared recipe. It is a sweet treat with saltine crackers. It is s fast, easy and super delicious treat!  I made them that evening. They are so yummy!

Cooking spray
About 35 to 40 saltine crackers
2 cubes (1 cup) butter
1 c light brown sugar
1 pkg semisweet chocolate chips

Preheat the oven to 425 degrees. Line a large jellyroll pan with aluminum foil, spray with nonstick spray and arrange saltines in a single layer. In a medium saucepan, melt the butter and brown sugar together and boil for about 2-3 minutes. Remove from the heat and pour over the crackers, covering them evenly. Put the pan into the oven and bake for 2 to 4 minutes, or until just bubbly, watching carefully. Remove from the oven and pour the chocolate chips over the crackers. When the chips melt a bit, spread them over the crackers with a knife. Transfer the pan to the freezer for 15 to 20 minutes, or until completely cold. They will form one big sheet. Break up into pieces. Store in an airtight container. 

Saturday, May 19, 2012

May 19: Crock Pot Chicken Enchiladas

From my friend Kristin. 

4 chicken breasts, cooked and shredded
1 can corn, drained
8 oz Monterey Jack cheese
1 lg can enchilada sauce
1 can black beans, drained
12 corn tortillas, broken up

Put in layers in crock pot:
Corn tortillas, then chicken, then black beans, then corn, then enchilada sauce, then cheese.
Do this in 3 layers.
Set crock pot to low. Cook 3-5 hours.

May 18: Oh Yum! Chocolate Chip Cookies

From my friend, Marcia, comes another great chocolate chip cookie recipe. This one uses whole wheat flour. Try baking this in a cookie skillet for a change. 

1 c brown sugar
1 c sugar 
1 c butter 
2 eggs
2 TB hot water
2 ½ tsp vanilla
1 tsp baking soda 
1 tsp salt 
1 2/3 c flour 
1 ½ c whole wheat flour 
2 c chocolate chips
1 c nuts

Cream butter and sugars. Add eggs, water, and vanilla. Add dry ingredients. Add chocolate chips and nuts. Mix. Scoop onto cookie sheet. Bake at 350 for about 8 minutes.

May 17: Squash Potatoes

From my friend, Barbara. Love this recipe! It is a blend of potatoes and squash. 

Boil some peeled potatoes until tender. Bake some winter squash, about equal proportion to the potatoes. Beat the two together. Season with butter, salt and pepper.

May 16: Eclair Dessert

Tastes like eclairs but in one simple pan!

1 ½ cubes butter
1 ½ c water
1 ½ c flour
1 tsp vanilla
¼ tsp salt
6 eggs
Melt butter in saucepan. Add water and boil. Remove from heat and add flour and salt. Beat until thick and sticks together. Beat eggs in a separate bowl. Add flour mixture to eggs, then add vanilla. Beat until smooth. Spray 11x7 cookie sheet. Spread mixture in pan. Bake at 400 for 25 minutes or until light brown. It will be bumpy and puffed up. Cool.
2 sm pkg instant French vanilla pudding
8 oz cream cheese, softened
16 oz Cool whip
Mix pudding as on pkg. Beat cream cheese. Add pudding to cream cheese. Beat. Fold in Cool whip. Drizzle top with fudge toping. Refrigerate.

May 15: Sketti Pie

This recipe is from my friend, Linda.

¾ c cooked spaghetti noodles 
1/3 c grated Parmesan cheese
2 eggs, beaten 
2 T butter, melted
1 T parsley flakes 
½ tsp salt

Cheese layer:
1 c Ricotta cheese 
½ c grated Parmesan cheese
¼ tsp salt 
¼ tsp Italian seasoning
Dash of pepper

Meat layer:
1 lb ground beef, cooked 
¼ c Mozzarella cheese, shredded
1 ½ c spaghetti sauce

Combine noodles, Parmesan, eggs, butter, parsley and salt. Spread noodle mixture around the sides and bottom of pie plate to form crust. Mix ricotta, Parmesan, salt, Italian seasoning, pepper and spread over noodle crust. Mix beef into sauce and pour over cheese mixture. Cover with foil and bake at 350 for 25 minutes. Sprinkle with Mozzarella and bake for 5 minutes. Let sit 5 minutes before cutting. 

May 14: Bavarian Mints

From my sister and a family cookbook.

1 can sweetened condensed milk
1 TB butter
16oz milk chocolate (Symphony bars are great)
2 oz semi-sweet chocolate (do not use cheap chocolate chips, they have too much was in them)
½ tsp peppermint extract, or more

In a double boiler milk the first four ingredients together until smooth. Remove from heat and add the peppermint extract.

Spray an 8X8 pan. Pour chocolate into the pan. Place in fridge until set, 2 to 3 hours. Cut into squares.

May 13: Hot Chicken Salad

From my home ward, Rose Park 6th Ward.

2 c cooked chicken, cubed
¾ c mayonnaise
1 c celery, chopped 
2 TB onion, chopped
1/3 c green pepper
2 tsp lemon juice
2 TB pimento, chopped
¾ c Cheddar cheese, cubed
½ tsp salt
½ c potato chips, crushed

Combine all ingredients, except cheese and potato chips, in 1 qt casserole dish. Bake at 350 until heated through. Stir in cheese, Top with potato chips. Bake for a few more minutes.