Tuesday, December 16, 2008

Overnight Pull Aparts

If you are looking for something easy, warm and so delicious for Christmas morning may I suggest these overnight pull aparts? Prepare the night before and bake them up in the morning. Or, make them up in the morning and bake them just before leaving for that potluck party you're attendiing. Whatever the occasion I know you'll love them. I usually leave out the cranberries and substitute raspberries or mini chocolate chips. Cinnamin you say? Check the bottom of this post for a more traditional version.

Overnight Pull Aparts

12 to 16 frozen white roll dough (still frozen, I use 16)

1 (3.4 oz.) package vanilla instant pudding

¼ cup sugar

¼ cup dried cranberries

1 orange ring, grated

½ cup butter or margarine, melted

Frosting (recipe below)

Sprinkle cranberries in the bottom of a greased bundt pan. Arrange rolls evenly in pan. Mix sugar and dry pudding together and sprinkle over rolls. Combine orange rind with melted butter and spoon over rolls. Cover pan with sprayed plastic wrap. Place pan in cold oven overnight (8 to 10 hours). Remove rolls from oven. Preheat oven to 350 degrees. Remove plastic wrap from pan and bake for 25 min. Immediately invert pan onto a serving platter. Cool slightly and drizzle with frosting.


1 cup powdered sugar

1 tablespoon melted butter

2 tablespoons fresh orange juice

To make the same thing in a cinnamon version you can use:

¾ chopped nuts in place of the cranberries

4 oz package of butterscotch pudding in place of vanilla pudding and sugar

½ cup packed brown sugar and 2 teaspoons cinnamon in place of the orange rind

In the frosting use milk in place of the orange juice.

Monday, December 1, 2008

Pistachio Lush

This is quite possibly my all time favorite dessert. It is heaven by the spoonful. We make this using pistachio because it is our favorite but you can use just about any flavor of pudding that you would like. Chocolate, banana, and lemon are some of our favorite flavors. You can cut calories and sugar by using low fat cream cheese and sugar free pudding. You can also try it with different nuts, the possibilities are endless. However way you try it brace yourself for a creamy dreamy treat.

Pistachio Lush

Layer #1

1 cup flour
1/2 cup butter
1/2 cup chopped pecans

Mix well and press into bottom of 9x13 pan.
Bake at 350 degrees for 20 minutes. Cool.

Layer #2

1 cup powdered sugar
1 cup whipped topping
8 oz cream cheese

Mix together until smooth.
Spread on Layer #1

Layer #3

2 (3 oz) pkgs instant pistachio pudding
2 1/2 cold milk

Mix together and let sit 5 minutes.
Spread on top of layer #2. Refrigerate until set.

Layer #4

Spread with whipped topping and sprinkle with chopped pecans
Chill and serve.

Friday, November 21, 2008

Cranberry Raspberry Sauce

I have never been a big fan of Cranberries. Maybe I'm getting older and my tastes have changed or I actually found a cranberry recipe that is absolutely heavenly. This recipe came from a Best of Betty Crocker Cookbook from years ago. I found it while looking for an alternative to the regular cranberry sauce on Thanksgiving at my in-laws house a few years ago. Now it is a staple for Turkey and pork dinners. The sweet taste of Raspberries and the tart cranberry mix is fantastic.

Cranberry Raspberry Sauce

10 oz pkg frozen raspberries
(thaw, drain & keep liquid)

set aside

In sauce pan mix together

1/3 cup brown sugar
1TBS corn starch
1/4 tsp ground allspice


raspberry liquid
1/2 cup orange juice
2 cups fresh cranberries

cook on medium at low boil for 2 minutes.

Take off heat and mash lightly with potato masher to break up cranberries.


1/2 cup crushed pecans

cool 5 minutes and serve

Can be made ahead of time and stored up to a week in refrigerator in airtight container.

Thursday, November 6, 2008

Tater Tot Casserole

You know how you have those dishes that you make all the time and you don't even think about the recipe because there really isn't one. Tater tot casserole is one of those. I have been making this dish about as long as I remember. Recently I had a neighbor ask, "Can I get your recipe for that tater tot thing? My daughter Loves it!" (Of course. It has tater tots, what kid wouldn't?) I had to think a minute and then wrote down the 5 ingredients. So, for an easy dish that requires mostly no memory, has very few ingredients and is a snap to make, This is the dish for you.. and your tater tot loving children.

Tater Tot Casserole

Brown 1 lb hamburger. Add 2 cans cream of mushroom soup. Fill soup can halfway with milk and add to mixture. Stir until mixed through. Open 2 cans cut green beans. drain. Pour into a 9x13 baking dish. Top with hamburger mixture. Top this with 1 bag tater tots. (16 oz). Bake at 350 degrees for about 30-35 minutes or until tater tots are brown and cooked through.

* Just a note: You can easily cut this recipe in half or better yet, make the entire thing and freeze half. Also, some people add onions to the hamburger or cheese to the top before baking.

Friday, October 31, 2008

Yesterday my good friend sherri came down to hang out with me at the Bakery. (Thanks Sherri!) We made these spooky cupcakes and a fantastic graveyard cake for the kids for school. They were super easy and so much fun. When the kids bite into these they'll see red; Red velvet that is. Nothing special about the recipe, just made Red velvet box cake from Duncan Hines.

Wednesday, October 22, 2008

Pasta Fagioli with Sausage

This is a great ol stand by for our family. Quick and easy to make and down home yummy we can whip this up in about half an hour. You can play with the ingredients a bit using sweet or breakfast sausage or even chicken or hamburger. Always a crowd pleaser, it's definetly a tried and true at our house.

Pasta Fagioli with Sausage

  • 2 tablespoons extra-virgin olive oil
  • 1/2 pound sweet Italian sausage, casings removed
  • 3 cloves garlic, thinly sliced
  • 3 large chicken bouillon cubes, dissolved in 6 cups hot water
  • 1 can (28 ounces) crushed tomatoes
  • 1 teaspoon dried Italian seasoning
  • 1/4 teaspoon onion salt
  • 1/4 teaspoon black pepper
  • 1 pound ditalini pasta
  • 2 cans (19 ounces each) cannellini beans, drained and rinsed
  • 1/2 cup shredded Parmesan cheese


In large saucepan, heat oil over medium-high heat. Crumble sausage into saucepan; cook, stirring occasionally, about 5 minutes or until no longer pink. Add garlic; cook for 1 minute.

Add dissolved bouillon cubes, tomatoes, Italian seasoning, onion salt and pepper. Bring to a boil over high heat. Stir in pasta. Reduce heat; simmer, stirring occasionally, for 10 to 11 minutes or until pasta is tender.

Stir in beans; cook about 1 minute or until beans are heated through. Serve immediately with cheese.

Wednesday, October 15, 2008

Homemade Apple Pie Filling

Every other year I make this pie filling and can it for use throughout the year. It is excellent for pies, crisps and just as a topping for ice cream. It is a pretty quick recipe if you have a little help with peeling the apples.

Homemade Apple Pie Filling

27 1/2 cup sliced apples
5 1/4 cup sugar
3/4 cup Clear Jell A
3 1/2 tsp cinnamin
3 1/2 cups cold water
5 1/4 cups apple juice
1/2 cup lemon juice
7/8 tsp nutmeg

Put all ingredients except apples and lemon juice into a large pot. Cook until it boils, add apples and boil for 1 full minute. Add lemon juice and stir. Fill prepared quart jars and waterbath for 20 minutes.

note*- Clear Jell A can usually be found at kitchen stores. Corn Starch can not be substituted

Sunday, October 12, 2008

Chocolate Zucchini Cookies

I'm still out my ears with Zuchinni so I have been looking for new recipes to use it up. Here is one I found just yesterday and have discovered a new favorite! We love these new cookies. My kids decided that I should call them Chocolate Zucchini Muffin Tops because they soft and yummy like muffins but in a cookie form. We opted out of chocolate chips but decided that extra chocolate never hurts so we're doubling up next time. Give these a try and you'll be in for a real treat.

Chocolate Zucchini Cookies

1/2 cup margarine
1/2 cup white sugar
1/2 cup brown sugar
1 egg
1 teaspoon vanilla
2 1/4 cups all-purpose flour
1/3 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 3/4 cups grated zucchini
1 cup chocolate chips (optional)

Preheat oven to 350 degrees. Grease cookie sheets. In a medium bowl, cream together the margarine, white sugar and brown sugar until smooth. Beat in the egg and vanilla. Combine the flour, cocoa, baking soda and salt; gradually stir into the creamed mixture. Fold in the grated zucchini. Fold in chocolate chips. Drop by rounded spoonfuls onto the prepared cookie sheets. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Makes approximately 3 dozen cookies.

Thursday, October 2, 2008

Broccoli Cheese Soup

With the nights getting cooler we have soup on the brain. Josh loves anything that is thick and creamy and always asks for Broccoli Cheese Soup. I finally found a recipe that is souper easy and doesn't call for processed cheese. I like to make this and let it sit overnight in the fridge then heat it up and serve with some of those yummy Dinner Rolls.

Broccoli Cheese Soup

1 Can (family size) Cream of Chicken Soup

3 TBS Grated Onion

2 TBS Butter

2 Cups Shredded Chedder Cheese

3 Cups Milk

2 1/2 cups Broccoli Florets, steamed until tender

In large pot saute onion in butter. Over Low heat add can of soup (undiluted) to pot and stir. Add cheese and stir until thouroughly melted. Add milk and whisk until smooth. Add broccoli and stir. Simmer until bubbly.

Tuesday, September 23, 2008

Thousand Island Dressing

I received this recipe from a friend while living back east during my mission. I wasn't a Thousand Island Dressing fan until I had it homemade.

Thousand Island Dressing

1 cup mayonnaise
1/4 cup tomato-based Chili sauce
1/4 cup milk
2 TBS red-wine vinegar
2 TBS sweet pickle relish
1 TBS chopped fresh parsley
1 scallion, thinly sliced
1/4 tsp salt
1/4 tsp pepper

In small bowl, whisk together ingredients. Let stand 5 minutes and serve.

Note: Can be refridgerated in airtight container for up to 2 weeks. Before serving, whisk to loosen.

Friday, September 12, 2008

Easy Alfredo

This is my favorite recipe for Alfredo Sauce. It's quick and simple and doesn't require special items. Make an extra batch because it stores in the fridge for a week and the freezer for up to 3 months. We use it on pasta and on our yummy chicken pizza.

Homemade Alfredo Sauce

1 1/4 cups whipping cream or half and half
1 cup chicken broth
1 TBS cornstarch
1/4 tsp ground black pepper
1/8 tsp nutmeg
1 TBS olive oil
2 tsp minced garlic
1/2 cup grated Parmesan cheese

In a meduim bowl stir together cream, broth, cornstarch, pepper, and nutmeg. (set aside) In medium saucepan heat oil over medium heat. Add garlic. Cook and stir for 30 seconds. Add broth mixture. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Stir in Cheese. (Makes 2 1/2 cups)

Tuesday, September 2, 2008

Old Fashioned Carmel Popcorn

I love sticky, gooey carmel popcorn. It just doesn't travel well. Here is a carmel popcorn recipe that you can take with you on car trips or hiking the trails. It works great in a trail mix or on its own. This dry carmel corn recipe is an oldie but goodie.

Old Fashioned Carmel Popcorn
1 cup Brown Sugar
1 cup White Sugar
2/3 half and half or whipping cream
1 TBS Dark Karo Syrup
1/4 tsp Salt
1 tsp Vanilla
Cook in Saucepan on a medium heat, stir well and cook until sugar is fully dissolved before allowing mixture to boil. (this is extremely important to avoid rendering the popcorn too sugary) Continue to cook, stirring occasionally until 230 degrees. Pour over 6 quarts of popped Corn and stir until well coated. Pour out on table to let dry and cool.
note* Under cooking will leave popcorn a bit sticky. Over cooking will make popcorn dry. A good candy thermometer will help you know the desired temperature to get the right consistancy.

Grilled Chicken Marinade

This recipe comes from my sister-in-law Cheryl. It is my favorite chicken marinade to date. Just a note on marinade... if you add all the dry ingredients with the oil, mix and then add the lemon juice or the oil last, the marinade will stick to the meat better. Give this one a try, it is fantastic!

Grilled Chicken Marinade
1/2 cup olive oil
1/4 cup lemon juice
1 tsp salt
1/4 tsp ground thyme
1/2 tsp ground pepper
2 cloves garlic (chopped)
1/2 cup chopped onion
1/2 tsp parsley
mix together all ingredients except lemon juice.
mix well.
Add lemon juice and after mixing pour over
chicken breasts and let sit several hours or overnight.

Sunday, August 24, 2008

Chocolate Chip Cookies

This is the tried and true recipe from 10th grade cooking class (thanks again Mrs. Hawks). It has been modified over the years to become our all time favorite cookie. This recipe has been asked for more than any other cookie which is why it is surprising that I am just finally putting it on this blog. Don't be afraid to mix things up a bit and add everything from butterscotch chips and almonds to craisens and white chocolate chips. And if you have a hankering for the plain and simple just leave out the chips and nuts all together..We call them Not-Chocolate Chip Cookies.

Nan's All-Time Favorite Chocolate Chip Cookies
1/2 cup real butter
1/2 cup shortening
1 cup sugar
1 cup brown sugar
Cream together and then add
2 eggs
2 tsp vanilla
1/2 tsp almond extract
Mix well until very creamy then mix in
1 tsp salt
1 tsp baking powder
1 tsp baking soda
3 cups flour
When completely mixed in add
1 1/2 cups chocolate chips
1 cup chopped pecans
Roll into TBS size balls and place on baking sheet.
Bake at 350 degrees for 8 minutes or until edges are light brown.

Wednesday, August 20, 2008

Dinner Rolls

Here is an easy roll recipe that I have used for years. I usually substitute half the white flour for wheat for a great wheat dinner roll. It makes a large batch but don't be shy and wait for a housefull, these freeze very well and are great for sandwiches.

Dinner Rolls

3 1/4 cups hot water (120-125 degrees)
3/4 cup sugar
3/4 cup oil
3 1/2 TBS yeast

Mix ingredients and let sit for 5 minutes

2 tsp salt
2 eggs
9 - 10 1/2 cups flour

Mix in remaining ingredients adding flour until dough starts pulling away from side of bowl. Let rise until double. Punch down and kneed slightly then shape into rolls and rise additional time until double on pans. Bake 350 degrees 10-12 minutes or until golden on top.

Any Special Requests?

Recently I have had a few people e-mail me for special requests on this recipe blog. If you have tasted of the goodness that comes from my kitchen and have a hankering for it cooking in your own home, drop me a comment at the bottom of the most recent recipe and I will be sure to get your want to have recipe on here. Thanks for the fun e-mails and happy cooking!

Sunday, August 17, 2008

Zucchini Cake

Here is a great way to use up all the extra zucchini the neighbors have been leaving on your doorstep. This moist melt in your mouth cake may leave you actually asking your neighbor for more.
Zucchini Cake
4 beaten eggs
1 cup oil
2 cups sugar
3 cups zucchini
2 1/2 cups flour
1 tsp baking soda
2 tsp baking powder
2 tsp cinnamin
1/2 tsp ginger
1/2 tsp nutmeg
1/4 tsp cloves
1/2 tsp salt
Preheat oven to 350. Combine the eggs, oil, sugar adn zucchini and mix well. Sift dry ingredients together in seperate bowl. Add first mixture and blend well. Pour into greased sheet cake pan and bake 20-25 minutes. Cool and frost with cream cheese frosting below.
Cream Cheese frosting
6 oz cream cheese
1/2 c butter
1/2 tsp canilla
1 TBS milk
4 cups powdered sugar
Mix well and blend for at least 5 minutes. Spread on cooled cake.

Saturday, August 2, 2008

Chocolate Chip Streusel Cake

Coffee Cake seems to be a little too crumbly for my taste. This recipe delivers a dense, moist cake with an amazing nutty struesel. We add chocolate chips to the cake for an extra bit of sweetness. It takes a while to bake but believe me...It's worth it.
Chocolate Chip Streusel Cake
Cake Mixture
1/2 cup butter (softened)
1 (8 ounce) package cream cheese (softened)
1/2 cup apple sauce
1 1/4 cup sugar
2 eggs
1 tsp vanilla
2 cups all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/4 cup milk
1 cup semi sweet chocolate chips
Streusel Topping
1 cup chopped almonds or pecans
2/3 cup packed brown sugar
1/2 cup flour
1 tsp ground cinnamin
1/3 cup butter
Mix all ingredients until crumbly.
In mixing bowl, cream butter cream cheese, applesauce and sugar. Beat in eggs and vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with milk. Stir in chocolate chips. Pour half into greased 9 inch springform pan. Sprinkle in half the streusel. Pour on remainder of cake mixture and top with remaining streusel.
Bake at 350 degrees for 50-55 minutes or until toothpick inserted near center comes out clean. (Do not over bake) Cool 15 minutes. Carefully run knife around edges of pan to loosen. Remove sides of pan. Cool before cutting.

Tuesday, July 15, 2008

Mexican Chicken w/ Black Beans

This is a great item for summer crock pot cooking... It is easy and delicious and doesn't heat up your kitchen, and it reminds me of the Bajio Grill. yummy!

Mexican Chicken w/ Black Beans

4-6 boneless skinless chicken thighs
3 TBS taco seasoning
1/2 cup chicken broth

Place chicken, seasoning and broth in slow cooker and cook until tender and easy to shred. (about 5-7 hours on low.) Shred chicken meat and place back in broth mixture to keep warm.

4 TBS oil
2 (16 ounce) cans Black Beans, rinsed and drained
1 small red onion, chopped
1 TBS chili powder
2 tsp ground cumin

Heat oil in large skillet over medium heat and cook onions about 1 minute. Add remaining ingredients and cook until heated through about 3-4 minutes.

1/3 cup fresh cilantro, chopped
2 TBS lime juice

Toss bean mixture with cilantro, lime juice and salt to taste.

Serve shredded chicken and beans on warm tortillas with cooked white rice and salsa.

* I use a whole chicken in my slow cooker. I cook until it falls apart and throw away the bones and skin. It is inexpensive and super easy.

Friday, June 27, 2008

Strawberry-Rhubarb Jam

I'm not usually a jam person. This recipe changed my mind. The blend of sweet strawberry with tangy rhubarb is a perfect blend. And, because it is made with jello instead of pectin, you can adjust the sugar according to your tastes.

Strawberry-Rhubarb Jam
4 cups cut ruhbarb
1 cup crushed pineapple
1 cup sliced strawberries
3 1/2 cups sugar
Boil about 15 minutes or until rhubarb is tender. Set off stove. Smash with potatoe masher or blend in blender. Add 1 (3 oz) package strawberry jello. Seal in Jars.
(If you like your jam a little more tangy, use 5 cups rhubarb and omit the strawberries .)

Monday, May 5, 2008

Spanish Rice

In celebration of Cinco De Mayo I am listing my favorite recipe for Spanish Rice. It's not exactly authentic spanish cooking but our family loves it.

Spanish Rice

1/2 pound bacon (cut into 1/2 inch pieces)

1/2 pound hamburger

1 medium onion (shopped

2 cups water

1 cup uncooked white rice

2/3 cup green pepper (chopped)

1 can (16 ounces) diced tomatoes

1 tsp chili powder

1/2 tsp dried oregano

1 1/4 tsp salt

1/8 tsp pepper

Fry bacon until crisp; drain on paper towels. Cook and stir hamburger and onion in large skillet until hamburger is light brown; drain. Stir in bacon and remaining ingredients. Heat to boiling; reduce heat. Cover and simmer, stirring occasionally, until rice is tender, about 30 minutes. (Add small amount of water during cooking if necessary.)

Yield: 6 servings

Thursday, April 17, 2008

Mexican Wedding Cookies

Mexican Wedding Cookies
1/2 cup butter
1/2 cup shortening
1 cup powdered sugar
1 egg
1 1/2 tsp almond extract
1 tsp vanilla
2 1/2 cups flour
1 tsp salt
1/4 cup crushed pecans
Heat oven to 375. Mix butter, shortening, powdered sugar, egg, flavoring. BLend in flour and salt. Last mix in crushed pecans. Shape into 1 tsp ball. Put on ungreased cookie sheet. Bake 9 minutes. After cooled, roll in powdered sugar.

Sunday, April 6, 2008

Poke Cake

For Megan's third birthday today we made this yummy cool desert. You can use any flavor of jello, but if it is for Megan.. it has to be pink.
Poke Cake
1 pkg. white or yellow cake mix
1 c. boiling water
1 (4 oz.) pkg. Jello, any flavor
1/2 c. cold water

Prepare cake according to box directions. Poke cake with large fork at 1/2" intervals. Dissolve gelatin in boiling water. Add cold water and spoon over cake. Chill 4 hours. Frost with whipping cream or cool whip.

Thursday, April 3, 2008

Easy Rice Pudding

This is our favorite on cold mornings. We love how easy it is to make. Stir in raisins or pecans for an extra treat. We enjoy it with hot chocolate chocolate chip muffins right out of the oven.
Easy Rice Pudding
1 cup cooked white rice
1 cup milk
5 tsp sugar
dash salt
1/2 tsp vanilla
1/4 tsp cinnamin

In a saucepan, combine rice, milk, sugar, and salt. Cook, uncovered, over medium heat for 20 minutes or until thickened, stirring often. Remove from heat; stir in vanilla. Spoon into serving dishes and enjoy warm.
(yield: 2 servings)

Wednesday, March 26, 2008

Texas Fudge Cake

I'm not certain where this recipe comes from. Texas I guess. We got it from an old neighbor Kris Bell. We find any excuse to make this yummy cake and don't even wait until birthdays or special occasions, although this month we had two requests. Josh turned 11 and Alex turned 7. This can be made in a standard cake pan or a sheet cake pan. We prefer the second.

Texas Fudge Cake

Dry Ingredients:

2 cups flour
2 cups sugar
1 tsp baking soda

Set this bowl of dry ingredients aside.

Liqued Ingredients:

2 sticks real butter
1 cup water
4 TBS cocoa

Combine in a saucepan and bring to a boil, then when completely melted pour over dry ingredients, mix thoroughly.

Mix together

1/2 cup buttermilk or regular milk
2 eggs , beaten
1 tsp vanilla

Add to other mixture, pour into a greased cake pan or sheetcake pan. Bake 350 degrees for 25-30 minutes. Use toothpick to check.


2 cups powder sugar
3 TBS cocoa
1/2 stick melted real butter
little milk

Mix together and add milk for spreading consistancy. Spread over hot cake.

Tuesday, March 18, 2008

Chocolate Chocolate Chip Muffins

Chocolate Chocolate Chip Muffins

2-2/3 cups all-purpose flour
1-1/2 cups sugar
1/2 cup baking cocoa
1-1/2 teaspoons baking soda
1/2 teaspoon salt
3 eggs
1 cup (8 ounces) sour cream
1/2 cup water
1/2 cup milk
1/2 cup vegetable oil
1 teaspoon vanilla extract
1/2 cup semisweet chocolate chips

Directions: In a large bowl, combine the flour, sugar, cocoa, baking soda and salt. In another bowl, beat the eggs, sour cream, water, milk, oil and vanilla. Stir into dry ingredients just until moistened. Fold in chocolate chips. Fill greased or paper-lined muffin cups two-thirds full. Bake at 325° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Yield: 2 dozen.

Thursday, February 21, 2008

Fiddlehead brownies

This is my favorite version of the classic brownie. It comes from the fiddlehead restraunt in Juneau, Alaska. Bake up a batch and call the neighbors, Its a restraunt version so there is plenty to go around.
Fiddlehead Brownies

1 cup butter ( 2 cubes)

6 oz unsweetened milk chocolate (1 cup cocoa + 4 TBS butter)

7 eggs

1 tsp salt

3 1/2 cups sugar

2 tsp vanilla

2 cups flour

2 cups chopped nuts

Preheat oven to 325o F Lightly oil and flour 12x17 inch jelly roll pan. In a small pan over low heat, or in a glass bowl in the microwave, melt together butter and chocolate. Cool slightly. In large bowl beat eggs and salt until foamy. Add sugar slowly, beating until light and fluffy. Add Vanilla. Using large spoon, stir chocolate mixture into eggs until mixture is marbled. Stir in Flour and add nuts. Mixjust until blended. Do not overmix. Pour into prepared pan and spread evenly. Bake 30 minutes or until knife inserted in center comes out clean and edges are slightly puffed and cracked. Let cool 10 minutes. makes 48 2x2inch brownies.

Wednesday, February 20, 2008

Super Sugar Cookies

Super Sugar Cookies come from my high school cooking class. Every year on Valentines Day our class would make these and sell them to students to send messages of love to people through out the school. I spent most of the day frosting and delivering cookies making sure that all my friends didn't get left out of the cookie festivity. By the end of the day we were sick from so much sugar but didn't ever get tired of these soft yummy cookies...

Super Sugar Cookies

1 cup Sugar

1/2 cup Butter

2 tsp Cream of Tartar

3 cups Flour

1/2 cup Milk

1 tsp Baking Soda

1/8 tsp salt

1 egg

Cream sugar and butter. Add egg and mix well. Add dry ingredients and milk. Chill 30 minutes to an hour. Roll out. Cut into shapes. Bake 350 6-8 minutes. Frost as desired.

Sunday, January 13, 2008

Banana Bread

This recipe comes to us from my brother-in-laws sister, Katarina Felsted. Everyone has their favorite banana bread recipe and so did I. For years I used the same recipe and didn't worry too much because I am not usually a banana bread lover... Until now. Just recently I added this one to the golden book of beloved recipes. This recipe makes for loaves so moist and so delicious that it just melts in your mouth. I'm not exaggerating. We actually find reasons to let our bananas go brown just so we can make this recipe. Thanks Kat!

Banana Bread
mix-------1 cup sugar
...............1/3 cup butter (softened)
Stir in-----2 eggs
Add-------1 1/2 cups mashed, ripe bananas (3 or 4)
................1/3 cup water
Beat 30 seconds
Stir in-----1 2/3 cup flour
.................1 tsp baking soda
.................1/2 tsp salt
.................1/4 tsp baking powder
Mix just until blended
Finally add-1/2 cup chopped nuts
Pour into greased loaf pans. Bake 350* until toothpick inserted in center comes out clean. (about 45-50 minutes). Tops will be quite brown.
*** just a note- I usually use 1/2 white and 1/2 whole wheat flour in this recipe. It is delicious either way. ENJOY!

Thursday, January 10, 2008

Honey Wheat Black Bread

I love the heartiness of this bread. It has a slightly sweet taste and heavier texture. I substitute more cocoa powder for the coffee and leave out the carmel color. I also make 2 regular sized loaves instead of the 8 smaller ones. My kids love this hot out of the toaster with real butter.
Honey Wheat Black Bread

1 1/2 cup warm water
2 tablespoons unsalted butter or margarine, softened
1/2 cup honey
2 cups Unbleached Bread Flour
1 2/3 cup Whole Wheat Flour
1 tablespoon cocoa
1 tablespoon granulated sugar
2 teaspoons instant coffee
1 1/2 teaspoon salt
1 tablespoon powdered caramel color (optional)
2 1/4 teaspoons instant yeast

Manual/Mixer Method: In a medium-sized mixing bowl, or the bowl of your electric mixer, combine all of the ingredients. Stir the mixture together, using your hands, a spoon, or your mixer, till the dough forms a shaggy mass that begins to pull away from the sides of the bowl. Knead the dough, by hand or mixer, for about 10 minutes, till it's become smooth. Transfer it to a lightly oiled bowl, turning to coat all sides. Cover the bowl, and allow the dough to rise until doubled in bulk, at least 1 hour.
Bread Machine Method: Place all of the ingredients into the pan of your bread machine. Program the machine for manual or dough, and press Start. Examine the dough about midway through the kneading cycle; it should be soft and smooth, but not overly sticky. Adjust the consistency with additional water or bread flour, as needed. Allow the machine to complete its cycle. Divide the dough into 8 pieces. Shape each piece into a small log-shaped loaf. This dough is soft, so use flour or a non-stick spray on your hands. Sprinkle a lightly greased or parchment-lined baking sheet with cornmeal, place the loaves on the sheet, and cover. Let the loaves rise for 1 hour, or until they look "puffy" but aren't doubled in size.
Bake the bread in a preheated 350 F oven for 20 to 25 minutes. The loaves will appear slightly darker on the top when they're done. Remove them from the oven, and cool on a wire rack. Yield: 8 mini-loaves. This bread stays moist and delicious for at least four days. If you want a less sweet bread, just cut the honey to 1/4 cup and leave out the 1 tablespoon sugar. The bread won't stay moist as long, but has very good flavor.

Sunday, January 6, 2008

Honey Wheat Bread

This is our favorite bread recipe of all time. It is 1/2 white and 1/2 whole wheat. It is so easy to make and is great for sandwiches, toast, plain with butter, with jam, with honey... you get the idea. Usually we don't get much further than right out of the oven.

Honey Wheat Bread

3 cups whole-wheat flour
1/3 cup honey
1/4 cup butter
1 TBS salt
2 TBS yeast
2 1/4 cup very warm water (120* to 130*)
3 cups all purpose flour

Mix whole wheat flour, honey, salt, butter, and yeast in large bowl. Add warm water. Beat until well blended. Stir in all-purpose flour to make dough easy to handle. Knead about 10 minutes or until smooth and elastic. Put in greased bowl and let rise about 1 1/2 hours or until double.
Grease bread pans. divide dough and shape into loaves. Cover and let rise 40 to 50 minutes or until double. Bake at 350* 35-40 minutes or until golden brown and sound hollow when tapped. Remove from pans and butter tops. Cool on wire rack.

*** When I make this in my BOSH I put everything in and let it do all the work, I always let it knead the entire 10 minutes. I also like the dough to remain a bit sticky. It makes for lighter loaves.

Saturday, January 5, 2008

January- Bread Month

When I was little I begged for the soft goodness of wonderbread. I would eat the crust and wad the center up in a ball or smash the rest as flat as I could get it and nibble slowly like a mouse so that I could savor the flavor. It was weightless and absolutely delicious to me. Unfortunately my family never ate wonderbread and it became like candy to me whenever I went to a friends house. They thought I was a little weird for wanting a slice of bread rather than cookies or sweet treats. Well, they didn't have a mother that made homemade bread. Not like my mother that is. Luckily for me my aunt Jan taught me that homemade bread didn't have to be tasteless and heavy enough to anchor the titanic. When she finally convinced me that the bread we ate every time we traveled to their house in Montana was homemade I realized I had some learning to do. About the time we hit Helena my mouth would start watering and I just couldn't wait the remaining 3 hours for the hot loaves that would be coming out of the oven just in time for our arrival. It has taken me a while to feel confident that someone may be just as excited about my bread. Once I got my BOSCH however, it was a whole new world. Now we make bread quite often, especially during the cold winter months. January tops the chart of cold here in Idaho so it seems only appropriate to consider this month bread month. From sandwich bread to sweet bread, It warms us up all through the winter. Try a few of these recipes when you want to cozy up your house a little. If they don't come out right the first time keep trying. These are tried and true and my favorite bread recipes for January.

Wednesday, January 2, 2008

Chicken Pot Pie

I guess it is the season. We tend to cook more during the winter. With the cold weather we love coming home to the wonderful smells of warmth in the kitchen. With everything from Chicken Pot Pie and Homemade Bread to Pumpin Cake and Hot Chocolate our family spends a lot of time in the kitchen this time of year, not that anyone complains we just can't seem to remember to get the recipes out to everyone when they ask for it. Luckily there is blogger and we can hit anyone who wants a new treat for dinner or snacking. I'll be putting up my favorite recipes for the season and if anyone has a favorite just fill in a comment and I'll see what I can do.

This has been the hot recipe of the season.
Chicken Pot Pie

1 cup carrots (cut small)
1 1/2 cups potatoes (cut up small)
1 cup peas
1/3 cup butter
1/3 cup flour
1/3 cup chopped onion
1/2 tsp salt
1/4 tsp pepper
1 3/4 cups chicken broth
2/3 cup milk
2 1/2 cups cut-up cooked chicken or turkey
pie Crust ( to follow)

Cook carrots and potatoes and drain, set aside. heat butter in 2 quart sauce pan over medium heat until melted. Stir in flour, onion, salt and pepper. Cook stirring constantly until mixture is bubbly; remove from heat. Stir in broth and milk. Heat to boiling stirring constantly. Boil and stir for 1 minute. Stir in chicken and vegetables.

Heat oven to 400*. Prepare pie crust. Roll 2/3 of pastry to fit into a 9x9x9 ungreased pan. Pour chicken mixture into pastry lined pan. Roll remaining pastry to fit top of filling. Turn edges over and cut slits in top. Bake about 35 minutes or until golden brown.

Pie Crust

2 1/2 cups flour
1 cup Lard
1 TBS white vinegar
1 tsp salt
1 lg egg
1/4 cup cold water

Sift flour and salt. Cut in lard until mixture resembles fine crumbs. Mix water, vinegar, and egg together in separate bowl. Add to flour mixture and toss with fork until all flour is moistened and pastry cleans the side of the bowl. Do not over mix.