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.

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.

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

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.

November 26: Chicken Rice 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.

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.

November 24: Thanksgiving Turkey

The year I was married, 1984, I went to my in laws for Thanksgiving. I was blown away by the turkey! It was the most moist and tender turkey I had ever eaten. When I learned of the cooking method I was amazed, I had never heard of cooking a turkey this way, and I am telling you, it is the best. I will not cook one any other way.

Preheat oven to 450. (This is not a typo, it is 450.) Stuff turkey, if desired. Make a tent all the way around a 12-20 lb turkey, making sure there are no unsealed areas. (This is an important step.) Place turkey on a baking sheet. Bake for 3 to 3 ½ hours. Add 1/2 hour if it is stuffed.Unfoil the last 15 minutes to let the turkey brown. Make sure the turkey timer has popped up to ensure it is thoroughly cooked.

November 23: Sausage Stuffing

One November day while watching "Regis and Kathy Lee" they had a stuffing contest. Each of the key people on the show had their favorite stuffing recipe for the audience to sample and vote on. Kathy Lee's Sausage Stuffing won. I acquired the recipe and love it too! Best stuffing I have ever had.

½ c butter

2 loaves white bread (I use a good quality, hearty bread)

(or 1-1/2 lg pkg of stuffing cubes, not seasoned)

8 celery ribs, chopped

ground sage, to taste

1 lg onion, peeled and chopped

salt and pepper, to taste

2 lb pork sausage

chicken broth (I use more than 1 can, but less than 2)

If you are using the bread method to make bread cubes do the following. Toast all the white bread. A fast way of doing this is to lay the bread on a cookie sheet and broil until toasted on each side. Cool. Cut or tear the toasted bread into cubes. (Skip this step if you bought cubes.) In a large saucepan, heat the butter over medium-high heat. Cook the celery and onion for 10-15 minutes, or until the vegetables are softened. In a large skillet, cook the sausage over medium-high heat until cooked through. Drain the fat from the meat and discard. In a large bowl, combine the vegetable mixture, cooked sausage, and toasted bread cubes. Add a little chicken broth to moisten the stuffing slightly. Season with sage, salt and pepper. Use to stuff a turkey. Bake any leftover stuffing in a buttered baking dish or crock pot on low. (The crock pot method is a great one on Thanksgiving day because of limited on oven space.)

November 22: Banana Cream Pie

I am not usually the pie maker for the Thanksgiving dinner and I am not a pie making expert, but I recently acquired this pie recipe from my dear friend, Mindy, who is a pie making expert and brought this pie to our work, Jean Brown Research, Thanksgiving lunch. And this pie is divine! I am so excited to have this recipe!

November 21: Sweet Potato Casserole

While working at Gold's Gym in Spanish Fork, a co worker, Lisa, shared this marvelous recipe with me. I make it every Thanksgiving. It is a requested item at our Thanksgiving feast.

3 c mashed yams or sweet potatoes

1/2 c sugar

1 tsp vanilla

1/3 c butter

2 beaten eggs

1/2 c canned milk

Beat together until fluffy. Pour in 9x13 pan.

Topping:

1 c brown sugar

1/2 c flour

1 c chopped pecans

1/3 c butter

Mix well.

Sprinkle on top of yams. Bake at 350 for 30-40 minutes.

November 20: Orange Freezer Rolls

I grew up in Salt Lake City, UT in the northwest corner of town in a small community called Rose Park. Great memories were made there along with great recipes. This recipe comes from the Rose Park 6th Ward cookbook.

This recipe is so wonderful. It has a light orange taste. I love it because you can make this recipe ahead, freeze and pull them out of the freezer at any future date. This makes Thanksgiving Day a whole lot easier and you will serve fresh homemade rolls.

½ c. water

2 T. yeast

½ c butter

½ c. sugar, rounded

1 ¼ c. milk

2 eggs, beaten

½ c. canned milk

1 tsp. salt

1/3 c. orange juice

2 tsp. grated orange rind

5 to 6 ½ c. flour

Dissolve yeast in water with a pinch of sugar. Mix milk, butter, salt, sugar, eggs, canned milk, orange juice, orange rind, and 2 cups flour, then add yeast. Slowly add the rest of the flour to form a soft dough. Let double once. Roll out; form crescent style rolls and place on greased cookie sheets. Place plastic wrap, then foil, over the pans. Freeze. When frozen, place rolls in freezer bags. Or skip the freezer step and let rolls rise until double. Bake.

To bake: Remove rolls from freezer 4 hours before baking time. Place on greased cookie sheet. Thaw and rise. Bake at 375 for 12 to 15 minutes. Makes 4 to 5 dozen.

November 19: Fresh Cranberry Relish

I better start posting some of my Thanksgiving dinner recipes. I have several favorite recipes that are staples on Thanksgiving day. The first one is served at my mother-in-law every year. It is so fresh and delicious. It would not be Thanksgiving without it.

1 12 oz pkg fresh cranberries

3/4-1 cup sugar

1 orange

Wash and slice orange into 8 wedges. Wash cranberries. Place half of the cranberries and half of the oranges wedges in a food processor. Pulse until evenly chopped. Transfer into bowl and repeat with the other half of the oranges and cranberries. Stir in sugar to taste.

November 18: Red Potato Soup

I love this potato soup recipe. It is a little different than others I have tasted. The basil and oregano are so tasty in this. This recipe is Becky's from my church cookbook.

10-20 red potatoes, skins on

1 cube butter

1 red onion, diced

½ bunch celery

1 pint half and half

1 TB sugar

1 tsp onion salt

1/2 tsp garlic powder

1/4 tsp pepper

Basil and oregano to taste

¼ c flour Shredded Cheddar cheese

Cube potatoes and boil until soft. Sauté onions and celery in butter. Mix flour in half and half and add to boiled, drained potatoes. Stir and bring to a boil. Add seasonings. Add additional milk to bring soup to a desired consistency. Top with cheese. Variation: Add 1 can of corn and crumbled bacon.

November 17: Candied Meatballs

A few years ago I helped cook the dinner for my missionary reunion (California Ventura Mission 1979-1981). This was one of the items on the menu. It was a hit that night and is a hit with my children also. It is so simple! And the ingredients seem so unusual together. Trust me, it is delicious.

1 12 oz jar chili sauce

1 12 oz jar grape jelly

1 TB lemon juice

20-30 precooked meatballs or sausage

Combine chili sauce, grape jelly, and lemon juice in saucepan cooking on medium heat stirring until hot. Add 20-30 meatballs or sausages and simmer 20-30 minutes. Serve warm.

**This can also be cooked in a slow cooker for several hours on low.

November 16: Pumpkin Bread

This is a wonderful recipe for pumpkin bread that comes from a fabulous cook in my church, Sherrie, and is in our church cookbook.

1/3 c oil

5 eggs

1 (16 oz) can pumpkin

1 tsp cinnamon

1 tsp nutmeg

1 tsp baking soda

1 tsp salt

2 c flour

2 c sugar (reg or instant)

2 (3 oz) pkg vanilla pudding mix

1 c chopped nuts

Preheat oven to 350. Mix oil, eggs, and pumpkin in mixing bowl Sift together flour, sugar, salt, cinnamon, nutmeg, and baking soda. Add to pumpkin mixture and blend well. Stir in pudding mix and nuts. (I often add ½ pkg of chocolate chips as well.) Bake for 1 hour. Makes two large loaves, or approximately 5 mini loaves.

November 15: Barbecue Ribs

From one of my many cookbooks "Celebrate the Seasons" comes this loved rib recipe. Its unique ingredient, peaches or apricots, adds so much to its yummy rich favor and tenderness.

2 jars (4 ½ ounces each) strained peaches or apricots (baby food or pureed canned or bottled)

2 tsp ginger

1/3 c catsup

2 cloves garlic, minced

1/3 c vinegar

2 TB soy sauce

1/2 c brown sugar

Dash pepper, salt

4 pounds boneless spareribs

Boil ribs in water for about 20 minutes. This removes some of the fat and makes them extra tender. Mix fruit, catsup, vinegar, soy sauce, brown sugar, ginger and garlic; set aside. Rub ribs on both sides with salt and pepper.

Cooking the ribs can be done one of two ways.

1- Put them in the crock pot and pour sauce over them. Let them cook for about 6 hours.

2- Place ribs, meat side up, in a foil-lined shallow pan. Bake at 450 for 15 minutes. Pour sauce over ribs. Continue baking at 350 for 1 ½ hours, basting with sauce frequently.

November 14: Sour Cream Banana Bars

Of all the recipes I have made and shared at parties and gatherings, this one is the most requested. These bars are so tasty and moist and delicious! This recipe is one I got from my church cookbook.

1 ½ c sugar

1 c sour cream

½ c butter, softened

2 eggs

1 ½ c mashed banana (about 3 large)

2 tsp vanilla

2 c flour

1 tsp salt

1 tsp baking soda

½ c chopped nuts, opt

Vanilla Glaze (following)

Heat oven to 375. Mix sugar, sour cream, butter, and eggs in large mixer bowl on low speed, scraping bowl occasionally, 1 minute. Beat in bananas and vanilla on low speed 30 seconds. Beat in flour, salt and baking soda on medium speed, scraping bowl occasionally, 1 minute. Stir in nuts. Spread in greased and floured jelly roll pan. Bake until light brown, 20-25 minutes; cool. Frost with Vanilla Glaze. Cut into bars.

Vanilla Glaze

2 c powdered sugar

¼ c butter, softened

1 ½ tsp vanilla

2 TB hot water

Stir in 1 to 2 tsp additional hot water until smooth and of desired consistency.

November 13: Crock Pot Chicken

Today is Sunday and I love to come home from church to a crock pot meal. This one has been a family favorite for many years. It came to us by way of the Boogert family. We were almost next door neighbors for about 15 years and many recipes exchanged over those years.

In a crock pot, place 4-6 boneless, skinless chicken breasts.

Combine:

2 cans cream of chicken soup

2 pkg. Good Seasons Italian dressing mix

1 pt. sour cream

Pour over chicken. Cook on high for 3 hours or low for 6 hours until tender. Serve over rice or noodles.