Friday, December 31, 2010

Chicken Ranch Pasta Salad


1 chicken breast - boiled, cooled and shredded

16 oz pkg pasta - cook according to package directions
1/2 c. craisins
2-3 oz. cheddar cheese - cut in small cubes
2 green onions - chopped
1 stalk celery - finely chopped
equal parts of mayonnaise and ranch dressing (approx 1/2 c. each)
salt and pepper to taste
Combine all ingredients, stir in equal parts of the dressings until the consistency you like your salad. Chill. Refrigerate until ready to serve.

Grandma's Hot Christmas Punch

This recipe is from Sean's mom.  SO yummy for Christmas morning or any cold day when you need a hot yummy drink.


Grandma's Hot Christmas Punch
22 c. water
2 1/2 c. sugar
12 oz frozen orange juice concentrate
2 c. pineapple juice
1/3 c. lemon juice
12 cloves
3 cinnamon sticks
Combine in large pan. Simmer on low for a few hours before serving. Serve hot.

Join the party http://www.creationsbykara.com/2011/01/look-what-i-made-1-5-2011.html

Thursday, December 30, 2010

Potato Cheese Soup

Peel 6-8 potatoes and chop into 1” pieces.  Place in large soup pan and cover with water.  Chop 1/2 onion and add to potatoes.  Boil until potatoes are tender.  Drain.  In your pan, melt 1/2 stick butter.  Add 1/3 c. flour and stir to make rue over medium heat.  Add 1 pint of cream. Put your potatoes and onions back in pan and add enough milk to cover.  Add 1 tsp chicken bullion, 1 tsp parsley flakes and salt and pepper to taste. Simmer on low heat until thickened.  Top with bacon bits, chopped green onions and grated cheese.

Monday, December 6, 2010

Blueberry Muffins


1/2 c. milk (warmed)
1/4 c. butter (melted)
2 eggs
1 c. sugar
2 c. flour
2 tsp. baking powder
1/2 tsp. salt
1 tsp. vanilla
1 c. frozen or fresh blueberries

Mix all ingredients except blueberries with a fork until blended. Carefully fold in blueberries.
Bake in a greased muffin tin or paper lined muffin tin
at 350 degrees for 25-30 minutes or until don.
Makes 12 muffins.
Recipe from Becky Nielson

He-Man Chili

Simmer 2 lbs of stew meat in your crock pot on high for 2-3 hours. (salt and pepper to taste)

Add:
3 lg. cans Hunts chili beans
1 diced onion
2 cans diced green chiles
1 can tomato juice
1 tsp. garlic powder
1-2 T. chili powder
Stir together and let simmer for another 4-5 hours. Serve with grated cheese.

Tuesday, October 12, 2010

Fresh Peach Pie - or uncooked Cheesecake!

This recipe is from my friend Anne

graham cracker pie crust

8 oz cool whip
8 oz cream cheese - softened
1 tsp vanilla
1/2 c. sugar
sliced fresh peaches
peach glaze
Mix Cool Whip, cream cheese, vanilla and sugar with mixer. Pour into crust. Refrigerate until ready to serve. 3-4 hours minimum.   You can also use sliced strawberries and strawberry glaze or any canned pie filling. My boys like it without fruit, drizzled with chocolate or caramel sauce.

Monday, October 4, 2010

French Dipt Sandwiches

French Dipt Sandwiches

1 sirloin or cross rib roast

1 (10 3/4 oz) can beef consomme soup

1 pkg au jus mix

1 pkg dry italian dressing mix

1 soup can of water

Mix ingredients and pour over roast in a crock pot. Cook all day. Shred the meat and put on buns. Use the juice for the au jus. We like to add  provolone cheese to our sandwiches.

Tuesday, September 21, 2010

Pudding Cookies

This recipe is from one of my friends Judy

Pudding Cookies

2 1/2 c. flour
1 tsp. baking soda
1 c. softened butter
1/4 c. white sugar
3/4 c. brown sugar
1 tsp vanilla
2 eggs
1 sm pkg instant vanilla pudding
1 pkg chocolate chips
Mix dry ingredients.  Cream butter, sugars, pudding mix, vanilla and eggs until smooth and creamy.  Gradually add dry ingredients and mix well.  Stir in chocolate chips.  Bake on an ungreased cookie sheet for 8-10 minutes at 375.

Variations - vanilla pudding and chocolate chips, chocolate pudding and chocolate chips, chocolate pudding and white chips, chocolae pudding and peanut butter chips, butterscotch pudding and peanut butter chips, lemon pudding and white chips, pistacio pudding and white chips, and any other combination you want to try.

Monday, September 20, 2010

Peanut Butter Rice Krispies


Peanut Butter Rice Krispies

1 1/4 c. white Karo syrup
1 1/4 c. sugar
1 1/2 c. crunchy peanut butter
1 tsp. vanilla
5 c. rice cereal
Heat syrup and sugar until dissolved. Remove from heat and mix in peanut butter and vainlla. Pour over cereal, Mix well. Pour into a 9 x 13 pan sprayed with non stick cooking spray. Pour 12 oz bag of chocolate chips on top and cover with aluminum foil for 5-10 minutes. Chips will soften. Spread over top with
rubber spatula. Let cool. Cut into
SMALL squares.

You can use smooth peanut butter instead of crunchy

Breakfast Burritos


Breakfast Burritos

Brown :1 lb. sausage or bacon. Remove from pan.  Drain grease.
Saute onions, peppers and/or green chiles.
Break 18 eggs in bowl, add a little milk, whisk together.
Cook eggs scrambled style. Add veggies and cooked meat..
Wrap in warmed tortillas adding grated cheese and salsa if desired.
I make up all the extras and wrap individually in plastic wrap and put in freezer. Put in microwave for one minute to re-warm for a quick breakfast.

Pumpkin Pie


Pumpkin Pie

1 (29 oz.) can unseasoned pumpkin

2 (14 oz) cans sweetened condensed milk
4 eggs
3 tsp. cinnamon
1 tsp. ginger
1 tsp. nutmeg
1 tsp. salt
Preheat oven to 425. In large mixing bowl, combine all ingredients. Mix well. Pour into uncooked pastry shell. Bake 15 minutes. Reduce oven temperatore to 350 and bake for 35-40 minutes or until knife inserted in center comes out clean. I cover the edges of crust with foil until the last 10 minutes so they don’t get overdone. Makes 2 pies.
 
Pie Crust
Crust (makes 1 double crust or 2 single crust pies) - recipe from Lucia Newman

1 c. Crisco
1 c. butter flavored Crisco
dash of salt
4 c. flour
2-3 T. sugar
6 T. ice cold water

Sunday, September 12, 2010

Cheesy Zucchini


Slice zucchini and/or yellow squash
saute in olive oil with salt and pepper until tender
when almost done throw in some diced garden tomatoes
place on serving dish and sprinkle with grated cheese

Monday, September 6, 2010

Apple Cream Pie


APPLE CREAM PIE
2 c. grated apples
3/4 c. sugar
2 T. flour
1 c. sour cream
1/2 tsp salt
1 egg
1/2 tsp. vanilla

Combine everything but apples. Beat until smooth. Add apples and mix thoroughly. Pour into pastry lined pan. Bake at 450 degrees for 15 minutes. Reduce heat to 325 degrees and bake for 30 minutes. Remove from oven.

Combine
1/3 c. sugar
1 tsp cinnamon
1/3 c. flour
1/4 c. softened butter
Mix with pastry blender or fork and sprinkle on top of pie. Return to oven at 325 degrees and bake an additional 20 minutes.

Sunday, September 5, 2010

Fresh Apple Cookies

Fresh Apple Cookies

1/2 c. shortening

1/2 c. white sugar
1/2 c. brown sugar
1 tsp vanilla
2 c. flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 apple, peeled and grated
Cream sugars, shortening and vanilla. Mix in sifted dryingredients. Add apple. Mix Well. Form into small balls and roll in mixture of
2 T sugar
1/8 tsp nutmeg 1/8 tsp cinnamon.
Bake at 350 degrees for 12-13 minutes.

Tuesday, August 31, 2010

Lemon Love Notes


1 c. softened butter
1/2 c. powdered sugar
2 c. flour

Mix well and press into a 9 x 13 pan sprayed with non-stick cooking spray.
Bake 15 minutes at 350 degrees.

5-6 T lemon juice
4 beaten eggs
1 tsp baking powder
2 c. sugar
7 tsp. flour

Mix together and pour over crust. Bake 20-30 minutes at 350 degrees.
Sprinkle top with powdered sugar.
Cut into squares and serve when cooled.

Tuesday, July 6, 2010

Lake Powell Dip


1/2 c. butter

1 c. sugar
1/2 c. evaporated milk
1 tsp. vanilla
1/2 tsp rum flavoring
16 oz cream cheese
13 oz marshmallow creme
8 oz. Cool Whip
Boil butter, sugar, and milk for 2 minutes stirring constantly. Add flavorings and let cool. Beat in cream cheese and marshmallow creme. Fold in Cool Whip. Add pink food coloring if desired. Use with assorted fruit.

Saturday, April 3, 2010

Easy Sheet Brownies



Bring to a boil:
1 stick butter
1/2 c. shortening
4 T. Cocoa c. cold water

Pour over:
2 c. flour
2 c. sugar

Add:
1/2 c. sour milk
1 tsp baking soda
1 tsp cinnamon
1/4 tsp. vanilla
1/4 tsp. salt
2 eggs
Mix well
Pour into greased 11 x 17 inch cookie sheet and bake at 375 for 20 minutes

Icing:
Bring to a boil:
5 T. milk
4 T. cocoa
1 c. butter

add:
1 tsp vanilla
1 pound powdered sugar
chopped nuts if desired

Mix and pour over HOT brownies. Sets quickly. Serve with ice cream if desired.

Wednesday, March 17, 2010

Chicken Parmesan



3 T. Canola Oil
1/2 c. Dixie Fry (original)
3 T. parmesan cheese
3/4 tsp Italian seasoning
1/2 tsp. garlic powder
1/2 tsp salt
1 egg
4-6 boneless skinless chicken breasts
1 jar (26 oz) meatless spaghetti sauce
3/4 c. shredded mozzarella cheese
1/4 c. shredded parmesan cheese
3 c. cooked pasta (we like angel hair)

In shallow bowl, combine Dixie Fry, 3 T parmesan cheese and spices. In another bowl, beat the egg. Cut chicken breasts in butterfly fashion but cut all the way through so you end up with double portions of breast. Dip chicken in egg, then roll in other mixture. Fry until juices run clear. In saucepan, warm up sauce. Cook noodles according to package directions. Put noodles on plate, top with chicken, sauce and cheeses.

Monday, March 15, 2010

Parmesan Rolls (Magleby's)

I got this recipe off my friend Kara's cooking blog. They are so yummy! They are the favorite of my boys.

18-24 frozen Rhodes rolls
1/4 cup mayonnaise
1/4 cup melted butter
1/4 cup Parmesan cheese
Garlic salt
Dried parsley

Combine the mayo and the melted butter. Dip the tops of the rolls in the butter mixture, then in the parmesan cheese. Place in greased muffin tins, cheese side up. Let rise according to package directions (usually about 5 hours). Sprinkle rolls with garlic salt and parsley. Bake at 350° for about 18 minutes.
Notes:
-You can dip the rolls while they are still frozen, or after they have thawed. Just make sure they end up doubled in size before you bake them.


Ramen chicken salad

I'm sure you have all had variations of this salad, but every time I make this one for others, they say it is the best variation they have every had. It is Tyrel's favorite. It is pretty too because it has green and purple cabbage in it. I'm so glad it is almost Spring and we can have salads more often now.

42 oz. chopped chicken - broiled or BBQ’d
1/2 head purple cabbage - shredded
1/2 head green cabbage - shredded
2 bunches green onions - chopped
3 pkgs oriental or chicken ramen noodles
Dressing
1 1/2 c. oil (i usually use only 1 c.)
9 T. rice vinegar
6 T sugar
1 T pepper
Mix dressing. Mix everything else together while dressing is dissolving. Break up the noodles. Pour dressing over salad. Add 1 pkg sliced almonds. Refrigerate overnight. Right before serving add 4 T toasted sesame seeds.

Strawberry Spinach Salad


This is one of our favorite spring time salads, we have it a ton, some of us that is. Travis thinks it is wrong to combine fruit with vegetables.

Fresh Spinach leaves
mandarin oranges - drained
fresh strawbeerries - sliced
sunflower seeds
feta cheese
raspberry vinagrette

Wednesday, February 24, 2010

Grandma's Homemade Bread


This recipe is from Sean's mom. My kids love it. Good thing it makes 5 loaves because 2 of them always disappear immediately out of the oven.

1/2 c. warm water
1/2 tsp. sugar
2 T yeast
Soften yeast in warm water. Sprinkle sugar on top.
2/3 c. sugar
5 c. hot water
1 c. dry milk
2/3 c. oil
5 tsp salt
14-16 c. flour
Mix water, salt, sugar, oil and millk. Add 8 c. flour. Mix well. Add yeast mixture. Mix well. Let set 10 minutes. Add remaining flour and knead until not sticky and sides of bowl are clean. Let rise for 1 hour. Form into 5 loaves. Spray pans with cooking spray. Let rise in pans for 20 minutes. Bake at 350 degrees for 35-40 minutes. Remove from pans and rub tops with butter.

Wednesday, February 3, 2010

Spaghetti Sauce


1/2 medium chopped onion
2 lbs ground beef
6 links italian sausage
1/2 tsp oregano
1/2 tsp sage
1 tsp garlic powder
3 whole bay leaves
1/2 tsp black pepper
1/4 tsp cayenne pepper
3 T parsley flakes
1 gallon tomato sauce

Cut sausage into 1 “ pieces. Brown in large pan along with onion and ground beef. Drain. Add all other ingredients. Stir. Bring to a boil. Turn heat down and simmer for at least 3 hours. The longer it simmers, the better it tastes. Stir occasionally. Serve over your favorite pasta or use for lasagna. Freezes well. Makes a large batch.

Monday, January 18, 2010

Chocolate Trifle

I had to take dessert to a meeting the other night. This is what I made and it was DIVINE!

Chocolate Trifle

1 chocolate cake mix
1 small pkg instant chocolate pudding mix
1/2 c. water
1 (14 oz.) can sweetened condensed milk
2 (8 oz.) containers of Cool Whip
1 bar chocolate candy
Prepare cake mix according to package directions and bake in a sheet cake pan. Cool completely and cut into 1 inch squares.In a large bowl combine pudding mix, water, and sweetened condensed milk, mix until smooth then fold in 4 oz whipped until no streaks remain.In a trifle bowl or glass serving dish, place half of the cake cubes, half of the pudding mixture and 1/2 of the remaining Cool Whip. Repeat layers. Shave chocolate onto top layer for garnish. Refrigerate a couple hours before serving. You can use brownies instad of cake also.

Sweet and Sour Chicken


Sweet and Sour Chicken

from Pualani Graham
2-3 boneless skinless chicken breasts
1 egg - beaten
1 c. flour
pinch of salt and pepper
Mix flour with salt and pepper. Cut chicken into chunks. Dredge in egg and then in flour mixture. Heat oil in Wok. Fry chicken pieces.
Sweet & Sour Sauce

1 C brown sugar
1 C pineapple juice
2 T ketchup
2T soy sauce
1/2 C white vinegar
pineapple tidbits
julienned carrots
diced green pepper
diced onion
or whatever vegetables you want to add to it
Bring the first 5 ingredients to a boil and then thicken with corn starch diluted with water. Add the veggies and the pineapple to that mixture for only about 2 minutes, then add the cooked chicken. We like our veggies still crisp. If you leave them in very long, they get soggy.
I leave the chicken out of the sauce so it stays crispy, then just put down the rice, then the chicken, then put the sauce over the top.

Wednesday, January 6, 2010

Portobello Pork Chops

4 pork chops
1 ½ c. chunky salsa
1 c. chopped mushrooms
1 c. shredded cheddar cheese
2 T. maple syrup
Parsley

Heat over to 375, trim fat from chops. Spoon salsa into a baking dish. Arrange chops on top of salsa. Combine mushrooms, cheese and maple syrup in a bowl and spoon over shops. Bake uncovered for 25-30 minutes. Sprinkle with fresh parsley.

Friday, January 1, 2010

Haylee's Jello Salad

Here is another one I haven't got a picture of but I've lost a couple times, so putting it here for safe keeping and I will take a picture someday and add it. My sister in law makes this for family gatherings a lot. I've made it for a few church functions and everyone always wants the recipe

2 – 8 oz pkgs frozen raspberries
1 – 3 oz pkg raspberry jello
1 – 3 oz pkg instant vanilla pudding
3 T tapioca
3 C. water
8 oz cool whip
Boil water, jello, pudding and tapioca for five minutes (stir often). Cool or soft set. Add raspberries and cool whip, Mix well and pour in serving bowl or 9 x 13 pan. Refrigerate. Is good with mandarin oranges and orange jello also.

Cheesy Fondue


I've lost the recipe twice, so I'm putting it on here before I lose it again. I thought the garlic was a litle strong, but everyone at the New Year's Eve party loved it so maybe it was ok after all.  This recipe is from Sherie Clark

1 1/2 c. milk
2 - 8 oz pkgs cream cheese
1/2 tsp salt
1/2 tsp garlic powder
3/4 c. parmesan cheese (not the kind in the green can)

Put everything but parmesan in fondue pot and melt together. Add parmesan cheese at the end right before serving.

I made mine in the microwave and then just dumped it in the fondue pot. I served with french bread cut up into 2 inch cubes to dip in it.